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\title{Recipes Tried and True}

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\title{RECIPES TRIED AND TRUE}


\author{Ladies' Aid Society\\
 of the First Presbyterian Church \\
 of Marion, Ohio}

\maketitle
\vspace*{\stretch{1}}

\noindent Entered according to Act of Congress in the year 1894 by
the \textit{Ladies}' \textit{Aid} \textit{Society} \textit{of} \textit{the}
\textit{first} \textit{Presbyterian} \textit{Church}, \textit{Marion},
\textit{Ohio}, in the Office of the Librarian of Congress at Washington.

\bigskip{}
\noindent This public-domain text (U.S.) was scanned and proofed by
Ron Burkey and Amy Thomte. The Project Gutenberg edition ({}``tandt10'')
was subsequently converted to \LaTeX{} using \textbf{GutenMark} software,
and modified (principally to correct formatting problems) by Ron Burkey.
Editor's notes in {[}brackets{]} were also added by Ron Burkey. Report
problems to info@sandroid.org. Revision B4 differs from B3 in that
{}``----'' has everywhere been replaced with {}``---''.

\noindent \begin{center}Revision: B4\\
Date: 01/30/2008\end{center}

\vspace{\stretch{1}}

\newpage

\vspace*{\stretch{1}}

\noindent To the Mothers, Wives, Sisters and Sweethearts of the Good
Men of America this Book is Dedicated by the {}``\textit{True} \emph{Blues}.''

\vspace{\stretch{1}}

\frontmatter

\pagestyle{myheadings}

{\scriptsize \tableofcontents{}}\newpage

\pagestyle{myheadings}

\vspace*{\stretch{1}}

\begin{flushleft} \footnotesize

We may live without poetry, music, and art; \\*

\mbox{We may live without conscience, and live without heart;} \\*

\mbox{We may live without friends; we may live without books;} \\*

But civilized man cannot live without cooks.

\end{flushleft}

\begin{quotation}
\begin{flushright}\mbox{---}\noun{Owen Meredith}\end{flushright}
\end{quotation}
\vspace{\stretch{1}}

%
\begin{figure}[htbp]
\noindent \begin{center}\includegraphics[%
  width=1\columnwidth]{tandt10-church1.jpg}\noun{}\\
\noun{First Presbyterian Church}\\
Erected 1849-1851\\
North West Street, Marion, Ohio\end{center}
\end{figure}


%
\begin{figure}[htbp]
\noindent \begin{center}\includegraphics[%
  width=1\columnwidth]{tandt10-church2.jpg}\noun{}\\
\noun{First Presbyterian Church}\\
Erected 1893-1894\\
Corner West and South Streets, Marion, Ohio\end{center}
\end{figure}


\mainmatter


\chapter*{\raggedright PREFACE.}

\addcontentsline{toc}{chapter}{PREFACE.}

\markboth{RECIPES TRIED AND TRUE}{PREFACE}

Although in putting forth this little book we do not claim that we
are filling a {}``Long felt want,'' yet we do feel that its many
tried and true recipes from our own housekeepers will be very welcome.
We also believe that it will not only be welcomed by those who recognize
the names and merits of the various contributors, but by all housekeepers,
young and old. There can never be too many helps for those who, three
times a day, must meet and answer the imperative question, {}``What
shall we eat?''

To the many who have helped so willingly in the compilation of this
book, the Editorial Committee would extend a grateful acknowledgment.

For the literary part of the work, we would beg your indulgence, since
for each of us it is the first venture in the making of a book.


\chapter*{\raggedright MENUS.}

\addcontentsline{toc}{chapter}{MENUS.}

\markboth{RECIPES TRIED AND TRUE}{MENUS}

\begin{quotation}
\noindent {\footnotesize {}``All the labor of man is for his mouth,
And yet the appetite is not filled.''}{\footnotesize \par}

\hspace{\stretch{1}}\mbox{---}\noun{Solomon}. 
\end{quotation}

\section*{\raggedright SUNDAY BREAKFAST (WINTER). MRS.\ T.\ H.\ LINSLEY.}

\addcontentsline{toc}{section}{SUNDAY BREAKFAST (WINTER). MRS.\ T.\ H.\ LINSLEY.}

Oat Meal. Boston Brown Bread. Boston Baked Beans. Coffee.


\section*{\raggedright PLAIN DINNER. EUGENE DE WOLFE.}

\addcontentsline{toc}{section}{PLAIN DINNER. EUGENE DE WOLFE.}

Tomato Soup. Boiled Fish. Lemon Sauce. Roast Lamb. Mint Sauce. Stewed
Tomatoes. Sweet Potatoes. Spanish Cream. Coffee.


\section*{\raggedright PLAIN DINNER. EUGENE DE WOLFE.}

\addcontentsline{toc}{section}{PLAIN DINNER. EUGENE DE WOLFE.}

Bouillon. Boiled Spring Chicken. New Potatoes. New Peas. Lettuce,
Mayonnaise Dressing. Rhubarb Pie. Cheese. Crackers. Coffee.


\section*{\raggedright OLD-FASHIONED THANKSGIVING DINNER. GAIL HAMILTON.}

\addcontentsline{toc}{section}{OLD-FASHIONED THANKSGIVING DINNER.\\
 GAIL HAMILTON.}

Roast Turkey, Oyster Dressing. Cranberry Sauce. Mashed Potatoes. Baked
Corn. Olives. Peaches. Pumpkin Pie. Mince Pie. Fruit. Cheese. Coffee.


\section*{\raggedright FAMILY DINNERS FOR A WEEK IN SUMMER. OZELLA SEFFNER.}

\addcontentsline{toc}{section}{FAMILY DINNERS FOR A WEEK IN\\
 SUMMER. OZELLA SEFFNER.}


\subsection*{Sunday.}

Green Corn Soup. Salmon and Green Peas. Roast Beef. Tomatoes. New
Potatoes. Strawberry Ice Cream. Cake. Coffee. Iced Tea.


\subsection*{Monday.}

Lamb Chops. Mint Sauce. Potatoes. Escaloped Onions. Cucumber Salad.
Orange Pudding.


\subsection*{Tuesday.}

Veal Soup. Fried Chicken. Green Peas. Rice Croquettes. Strawberries
and Cream.


\subsection*{Wednesday.}

Broiled Beef Steak. Potato Croquettes. String Beans. Tomato Salad.
Fruit Jelly. Cream Pie.


\subsection*{Thursday.}

Potato Soup. Roast Veal. Baked Potatoes. Beet Salad. Asparagus. Strawberry
Shortcake.


\subsection*{Friday.}

Boiled Fish. Egg Sauce. Lamb Chops. Peas. Escaloped Potatoes. Lettuce,
Mayonnaise. Raspberry Iced Tea.


\subsection*{Saturday.}

Chicken Pot Pie, with Dumplings. Spinach. Cucumber Salad. Radishes.
Lemonade.


\section*{\raggedright PLAIN FAMILY DINNERS FOR A WEEK IN WINTER. OZELLA SEFFNER.}

\addcontentsline{toc}{section}{PLAIN FAMILY DINNERS FOR A WEEK\\
 IN WINTER. OZELLA SEFFNER.}


\subsection*{Sunday.}

Cracker-Ball Soup. Roast Beef and Yorkshire Pudding. Creamed Potatoes.
Celery. Mince Pie. Apricot Ice Cream. Cheese. Coffee or Chocolate.


\subsection*{Monday.}

Cold Roast Beef. Mashed Potatoes. Cabbage Slaw. Pickles. Plain Plum
Pudding. Cheese. Tea.


\subsection*{Tuesday.}

Tomato Soup. Leg of Mutton. Caper Sauce. Baked Potatoes. Stewed Turnips.
Apple Pudding. Coffee or Tea.


\subsection*{Wednesday.}

Lemon Bouillon. Baked Fish, with Drawn Butter. Roast Chicken. Potatoes.
Boiled Onions. Pickles or Olives. Cottage Pudding.


\subsection*{Thursday.}

Roast Beef Soup. Stewed Tomatoes. Mashed Potatoes. Boiled Rice. Turnips.
Troy Pudding. Egg Sauce.


\subsection*{Friday.}

Corn Soup. Chicken Pie. French Peas. Stewed Potatoes. Cream Slaw.
Suet Pudding.


\subsection*{Saturday.}

Boiled Corn Beef, with Vegetables. Pork and Beans. Pickles. Indian
Pudding. Cream Sauce.


\section*{\raggedright BREAKFASTS. FALL AND WINTER. OZELLA SEFFNER.}

\addcontentsline{toc}{section}{BREAKFASTS. FALL AND WINTER. OZELLA
SEFFNER.}

\begin{enumerate}
\item Melon. Fried Mush. Fried Oysters. Potatoes. Rolls. Coffee or Cocoa. 
\item Melon or Fruit. Graham Cakes. Maple Syrup. New Pickles. Broiled Steak.
Corn Oysters. Coffee or Cocoa. 
\item Melon or Fruit. Fried Oat Meal Mush. Syrup. Bacon, Dipped in Eggs.
Fried Potatoes. Coffee. 
\item Oranges. Warm Biscuit. Jelly. Broiled Oysters on Toast. Rice Balls.
Coffee. 
\item Oranges. Mackerel. Fried Potatoes. Ham Toast. Muffins. 
\item Breakfast Bacon. Corn Griddle Cakes. Syrup. Boiled Eggs. Baked Potatoes. 
\end{enumerate}

\section*{\raggedright BREAKFASTS. SPRING AND SUMMER. OZELLA SEFFNER.}

\addcontentsline{toc}{section}{BREAKFASTS. SPRING AND SUMMER.\\
 OZELLA SEFFNER.}

\begin{enumerate}
\item Fruit. Muffins. Ham. Eggs. Radishes. Onions. Coffee. 
\item Fruit. Light Biscuit. Breakfast Bacon. Scrambled Eggs. Fried Potatoes.
Coffee. 
\item Fruit. Corn Meal Muffins. Veal Cutlets. French Toast. Radishes. New
Onions. Coffee. 
\item Strawberries. Lamb Chops. Cream Potatoes. Graham Muffins. Coffee. 
\item Raspberries. Oat Meal and Cream. Sweet Breads. Sliced Tomatoes. Hamburg
Steak. Fried Potatoes. Coffee. 
\item Berries. Breakfast Bacon, Dipped in Butter and Fried. Sliced Tomatoes.
Baked Potatoes. Muffins. Coffee. 
\end{enumerate}

\section*{\raggedright A FEW PLAIN DINNERS. GAIL HAMILTON.}

\addcontentsline{toc}{section}{A FEW PLAIN DINNERS. GAIL HAMILTON.}

\begin{enumerate}
\item Tomato Soup. Cranberry Sauce. Roast Pork, with Dressing. Potatoes.
Peas. \emph{Dessert}\mbox{---}Fruit and Cake. Coffee. 
\item Vegetable Soup. Beef Steak and Gravy. Macaroni, with Cheese. \emph{Dessert}\mbox{---}Cake
and Lemon Pudding. Coffee. 
\item Clam Soup. Boiled Chicken. Potatoes. Lettuce, Mayonnaise Dressing.
\emph{Dessert}\mbox{---}Strawberry Shortcake, with Strawberry Sauce.
Coffee. Crackers. Cheese. 
\end{enumerate}

\chapter*{\raggedright SOUP.}

\addcontentsline{toc}{chapter}{SOUP.}

\markboth{RECIPES TRIED AND TRUE}{SOUP}

\begin{quotation}
\noindent {\footnotesize {}``A hasty plate of soup''\par{}

\par{}}{\footnotesize \par}
\end{quotation}

\section*{\raggedright PREFACE.}

\addcontentsline{toc}{section}{PREFACE.}

The best soups are made with a blending of many flavors. Don't be
afraid of experimenting with them. Where you make one mistake you
will be surprised to find the number of successful varieties you can
produce. If you like a spicy flavor, try two or three cloves, or allspice,
or bay leaves. All soups are improved by a dash of onion, unless it
is the white soups, or purees from chicken, veal, fish, \textit{etc}.
In these celery may be used.

In nothing so well as soups can a housekeeper be economical of the
odds and ends of food left from meals. One of the best cooks was in
the habit of saving everything, and announced one day, when her soup
was especially praised, that it contained the crumbs of gingerbread
from her cake box!

Creamed onions left from a dinner, or a little stewed corn or tomatoes,
potatoes fried or mashed, a few baked beans\mbox{---}even a small
dish of apple sauce\mbox{---}have often added to the flavor of soup.
Of course, all good meat gravies, or bones from roast or fried meats,
can be added to the contents of your stock kettle. A little butter
is always needed in tomato soup.

Stock is regularly prepared by taking fresh meat (cracking the bones
and cutting the meat into small pieces) and covering it with cold
water. Put it over the fire and simmer or boil gently until the meat
is very tender. Some cooks say, allow an hour for each pound of meat.
Be sure to skim carefully. When done take out meat and strain your
liquid. It will frequently jelly, and will keep in a cold place for
several days, and is useful for gravies, as well as soups.


\section*{\raggedright A FINE SOUP. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{A FINE SOUP. MRS.\ W.\ H.\ ECKHART.}

Take good soup stock and strain it. When it boils add cracker balls,
made thus: To one pint of cracker crumbs add a pinch of salt and pepper,
one teaspoonful parsley, cut fine, one teaspoonful baking powder,
mixed with the crumbs, one small dessert spoon of butter, one egg;
stir all together; make into balls size of a marble; place on platter
to dry for about two hours; when ready to serve your soup put them
into the stock; boil five minutes.


\section*{\raggedright ROAST BEEF SOUP. MRS.\ W.\ C.\ BUTCHER}

\addcontentsline{toc}{section}{ROAST BEEF SOUP. MRS.\ W.\ C.\ BUTCHER}

To a good loin roast add six tablespoons of vinegar and small piece
of butter; salt and pepper; stick six cloves in the roast; sprinkle
two tablespoons of cinnamon and sift one cup of flour over it. Put
in oven in deep pan or kettle with a quart of boiling water; roast
until it is about half done and then strain over it three-fourths
of a can of tomatoes; finish roasting it and when done add celery-salt
to suit the taste, and one cup of sweet cream and some catsup, if
preferred.


\section*{\raggedright BEAN SOUP. MRS.\ H.\ F.\ SNYDER.}

\addcontentsline{toc}{section}{BEAN SOUP. MRS.\ H.\ F.\ SNYDER.}

To one quart of beans add one teaspoon of soda, cover with water,
let boil until the hulls will slip off, skim the beans out, throw
them into cold water, rub with the hands, then remove the hulls; drain,
and rub until all hulls are removed; take two quarts of water to one
quart of beans, boil until the beans will mash smooth; boil a small
piece of meat with the beans. If you have no meat, rub butter and
flour together, add to the soup, pour over toasted bread or crackers,
and season with salt and pepper. Add a little parsley, if desired.


\section*{\raggedright BOUILLON. MRS.\ W.\ C.\ DENMAN.}

\addcontentsline{toc}{section}{BOUILLON. MRS.\ W.\ C.\ DENMAN.}

Take three pounds of lean beef (cut into small pieces) and one soup
bone; cover with three quarts of cold water, and heat slowly. Add
one tablespoon of salt, six pepper corns, six cloves, one tablespoon
mixed herbs, one or two onions, and boil slowly five hours. Strain,
and when cold, remove the fat. Heat again before serving, and season
with pepper, salt, and Worcester sauce, according to taste.


\section*{\raggedright LEMON BOUILLON. LOUISE KRAUSE.}

\addcontentsline{toc}{section}{LEMON BOUILLON. LOUISE KRAUSE.}

A \textit{delicate} \textit{soup}.\mbox{---}Take soup meat, put
on to cook in cold water; boil until very tender; season with salt.
Into each soup plate slice very fine one hard boiled egg and two or
three very thin slices of lemon. Strain the meat broth over this and
serve hot, with crackers.


\section*{\raggedright CORN SOUP. MRS.\ G.\ H.\ WRIGHT.}

\addcontentsline{toc}{section}{CORN SOUP. MRS.\ G.\ H.\ WRIGHT.}

Cover a soup bone with water, and boil one hour. Add some cabbage
and onion (cut fine). Boil two hours longer. Add twelve ears of grated
sweet corn. Season to taste.


\section*{\raggedright NOODLE SOUP. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{NOODLE SOUP. MRS.\ W.\ H.\ ECKHART.}

Beat three eggs. Add a pinch of salt, and flour sufficient for a stiff
dough; roll into very thin sheets; dredge with flour to avoid sticking;
turn often until dry enough to cut; cut very fine, and add to the
stock five minutes before serving. Season to taste.


\section*{\raggedright OYSTER STEW. MRS.\ J.\ ED.\ THOMAS.}

\addcontentsline{toc}{section}{OYSTER STEW. MRS.\ J.\ ED.\ THOMAS.}

Wash one quart oysters and place on the fire. When they boil, add
one quart of boiling milk, and season with salt, pepper, and plenty
of butter. Serve with crackers or toast.


\section*{\raggedright POTATO SOUP. MRS.\ T.\ H.\ LINSLEY.}

\addcontentsline{toc}{section}{POTATO SOUP. MRS.\ T.\ H.\ LINSLEY.}

Slice four ordinary-sized potatoes into one quart of boiling water.
When done add one quart milk; into this slice one onion. Thicken just
before serving with one egg rubbed into as much flour as it will moisten.
Pepper and salt to taste.


\section*{\raggedright POTATO SOUP. MRS.\ U.\ F.\ SEFFNER.}

\addcontentsline{toc}{section}{POTATO SOUP. MRS.\ U.\ F.\ SEFFNER.}

After stewing veal, use the stock. Slice four or five potatoes very
thin; lay them in cold water until thirty minutes before serving;
add them to the stock, with sufficient salt and pepper. Beat one tablespoon
of butter and one tablespoon of flour to cream; add to this one pint
milk; stir in the soup just before serving. This can be made without
meat by adding more butter and milk.


\section*{\raggedright TOMATO SOUP. MRS.\ R.\ H.\ JOHNSON.}

\addcontentsline{toc}{section}{TOMATO SOUP. MRS.\ R.\ H.\ JOHNSON.}

Take half a can, or six large fresh tomatoes; stew until you can pass
through a course sieve. Rub one tablespoonful of butter to a cream
with one tablespoonful flour or corn starch. Have ready a pint scalded
milk, into which stir one-half saltspoon soda. Put the strained tomato
into the soup pot; add the butter and flour, after having heated them
to almost frying point; let come to a good boil; add just before serving;
season with a little pepper, a lump of loaf sugar, a dust of mace
and a teaspoon of salt.


\section*{\raggedright TOMATO SOUP. MRS.\ HARRY TRUE.}

\addcontentsline{toc}{section}{TOMATO SOUP. MRS.\ HARRY TRUE.}

One quart canned tomatoes, one quart of water, a few stalks of celery;
boil until soft. Return to stove, and add three-fourths of a teaspoon
of soda and allow to effervesce; then add the liquid from one quart
of oysters, one quart boiling milk and one cup of cream. Salt, butter,
and pepper to taste. Boil a few moments and serve.


\section*{\raggedright TOMATO SOUP. MRS.\ T.\ H.\ B.\ BEALE}

\addcontentsline{toc}{section}{TOMATO SOUP. MRS.\ T.\ H.\ B.\ BEALE}

Put on soup bone early to boil. Have two quarts of liquor on the bone.
When done, remove the bone from kettle; put one can of tomatoes through
sieve; add to the liquor; then immediately add one-half teaspoon soda,
a small lump butter, one tablespoon white sugar, one heaping tablespoon
of flour mixed with a half cup of cream or milk; salt and pepper to
taste. After the flour is in let boil up three times, and serve.


\section*{\raggedright VEGETABLE SOUP. MRS.\ J.\ S.\ REED.}

\addcontentsline{toc}{section}{VEGETABLE SOUP. MRS.\ J.\ S.\ REED.}

One-fourth head cabbage, three large onions, one turnip, three large
potatoes, two tablespoons cooked beans; boil all together till tender.
Pour off all water; then add one gallon of stock. Add tomatoes, if
you like.


\section*{\raggedright VEAL SOUP. MRS.\ SAMUEL BARTRAM.}

\addcontentsline{toc}{section}{VEAL SOUP. MRS.\ SAMUEL BARTRAM.}

Put a veal soup bone over the fire in one gallon of cold water; skim
carefully as it comes to a boil; after it has boiled one hour season
it with salt and pepper and half teaspoonful (scant) celery seed.
In another half hour put in one-half cup rice, one medium-sized potato
(cut in dice or thin slices), two good-sized onions (sliced fine);
let boil one-half hour longer, and when ready to serve add one egg
(well-beaten), one-half cup milk, one tablespoon flour; let come to
a boil, and serve.


\section*{\raggedright VEGETABLE SOUP. MRS.\ G.\ A.\ LIVINGSTON.}

\addcontentsline{toc}{section}{VEGETABLE SOUP. MRS.\ G.\ A.\ LIVINGSTON.}

Three onions, three carrots, three turnips, one small cabbage, one
pint tomatoes. Chop all the vegetables, except the tomatoes, very
fine. Have ready in a porcelain kettle three quarts boiling water;
put in all except tomatoes and cabbage; simmer for one-half hour;
then add the chopped cabbage and tomatoes (the tomatoes previously
stewed); also a bunch of sweet herbs. Let soup boil for twenty minutes;
strain through a sieve, rubbing all the vegetables through. Take two
tablespoonfuls butter, one tablespoon flour; beat to cream. Pepper
and salt to taste, and add a teaspoon of white sugar; one-half cup
sweet cream, if you have it; stir in butter and flour; let it boil
up, and it is ready for the table. Serve with fried bread chips or
poached eggs, one in each dish.


\chapter*{\raggedright FISH AND OYSTERS.}

\addcontentsline{toc}{chapter}{FISH AND OYSTERS.}

\markboth{RECIPES TRIED AND TRUE}{FISH AND OYSTERS}

\begin{quotation}
\noindent {\footnotesize {}``Now good digestion, wait on appetite,}{\footnotesize \par}

\noindent {\footnotesize And health on both.''}{\footnotesize \par}

\hspace{\stretch{1}}\mbox{---}\noun{Macbeth}.\par{}
\end{quotation}

\section*{\raggedright ACCOMPANIMENTS OF FISH. MRS.\ DELL WEBSTER DE WOLFE.}

\addcontentsline{toc}{section}{ACCOMPANIMENTS OF FISH.\\
 MRS.\ DELL WEBSTER DE WOLFE.}

With boiled fresh mackerel, gooseberries, stewed.

With boiled blue fish, white cream sauce and lemon sauce.

With boiled shad, mushroom, parsley and egg sauce.

Lemon makes a very grateful addition to nearly all the insipid members
of the fish tribe. Slices of lemon cut into very small dice, stirred
into drawn butter and allowed to come to a boiling point, is a very
fine accompaniment.


\section*{\raggedright RULE FOR SELECTING FISH.}

\addcontentsline{toc}{section}{RULE FOR SELECTING FISH.}

If the gills are red, the eyes full, and the whole fish firm and stiff,
they are fresh and good; if, on the contrary, the gills are pale,
the eyes sunken, the flesh flabby, they are stale.


\section*{\raggedright BAKED FISH.}

\addcontentsline{toc}{section}{BAKED FISH.}

Take large white fish or pickerel, make a dressing as for turkey,
with the addition of one egg and a little onion; fill the fish, wrap
close with twine, lay in baking pan; put in one-half pint of water,
small lumps of butter and dredge with flour. Bake from three-fourths
to one hour, basting carefully.


\section*{\raggedright CODFISH WITH EGG. MRS.\ E.\ P.\ TRUE.}

\addcontentsline{toc}{section}{CODFISH WITH EGG. MRS.\ E.\ P.\ TRUE.}

Wash codfish; shred fine with fingers (never cut or chop it); pour
cold water over it. Place the dish on the stove and bring the water
to a boil. Throw the fish in a colander and drain. Stir a teaspoonful
of flour smoothly with water; add two tablespoonfuls of butter and
a little pepper; bring to a boil; then throw in the codfish, with
a well-beaten egg. When it boils up it is ready for table.


\section*{\raggedright CODFISH WITH CREAM. MRS.\ E.\ P.\ TRUE.}

\addcontentsline{toc}{section}{CODFISH WITH CREAM. MRS.\ E.\ P.\ TRUE.}

Take a piece of codfish six inches square; soak twelve hours in soft,
cold water; shred fine with the fingers; boil a few moments in fresh
water. Take one-half pint cream and a little butter; stir into this
two large tablespoonfuls flour, smoothly blended in a little cold
water; pour over the fish; add one egg, well beaten. Let come to a
boil; season with black pepper.


\section*{\raggedright SLIVERED CODFISH.}

\addcontentsline{toc}{section}{SLIVERED CODFISH.}

Sliver the codfish fine; pour on boiling water; drain it off; add
butter and a little pepper. Heat three or four minutes, but do not
let fry.


\section*{\raggedright CODFISH BALLS. MRS.\ T.\ H.\ LINSLEY.}

\addcontentsline{toc}{section}{CODFISH BALLS. MRS.\ T.\ H.\ LINSLEY.}

One pint shredded codfish, two quarts mashed potatoes, well seasoned
with butter and pepper\mbox{---}salt, if necessary. Make this mixture
into balls. After dipping them into a mixture of two eggs beaten with
one-half cup milk, place them in a dripping pan into which you have
put a little butter; place them in the oven; baste frequently with
eggs and milk; bake till a golden brown.


\section*{\raggedright FRIED FISH. MRS.\ J.\ S.\ REED.}

\addcontentsline{toc}{section}{FRIED FISH. MRS.\ J.\ S.\ REED.}

Wash the fish and dry well. Take one-half pint of flour and one teaspoon
salt; sift together, and roll the fish in it. Have lard very hot,
and fry quickly. When done roll in a cloth to absorb all grease.


\section*{\raggedright OYSTERS ON TOAST.\  MRS.\ JOHN KISHLER.}

\addcontentsline{toc}{section}{OYSTERS ON TOAST.\  MRS.\ JOHN KISHLER.}

Toast and butter a few slices of bread; lay them in a shallow dish.
Put the liquor from the oysters on to heat; add salt, pepper, and
thicken with a little flour. Just before this boils add the oysters.
Let it all boil up once, and pour over the toast.


\section*{\raggedright ESCALOPED OYSTERS. EVELYN GAILEY.}

\addcontentsline{toc}{section}{ESCALOPED OYSTERS. EVELYN GAILEY.}

Two quarts of oysters; wash them and drain off the liquor; roll some
crackers (not too fine). Put in a pan a layer of crumbs, some bits
of butter, a little pepper and salt; then a layer of oysters, and
repeat until the dish is full. Have cracker crumbs on top; turn a
cup of oyster liquor over it; add good sweet milk sufficient to thoroughly
saturate it, and bake three-fourths of an hour.


\section*{\raggedright STEAMED OYSTERS. S.\ E.\ G.}

\addcontentsline{toc}{section}{STEAMED OYSTERS. S.\ E.\ G.}

Select large oysters; drain; put on a plate; place in the steamer
over a kettle of boiling water. About twenty minutes will cook them.
Season with pepper and salt; serve on soft buttered toast.


\section*{\raggedright OYSTER GUMBO. ALICE TURNEY THOMPSON.}

\addcontentsline{toc}{section}{OYSTER GUMBO. ALICE TURNEY THOMPSON.}

Cut up a chicken; roll in flour and brown well in a soup-pot, with
a spoonful of lard, two slices of ham, one large onion (chopped fine),
and a good-sized red pepper. When browned, cover the whole with water
and stew until the chicken is perfectly tender. Then add the liquor
of four or five dozen oysters, with water enough to make four quarts.
When it has again come to a good boil, add the oysters and stir while
sifting in one large spoonful of fresh file. Salt to taste. Serve
immediately, placing a large spoonful of boiled rice in each soup
plate.

{}``Gumbo File'' is made of the red sassafras leaves, dried and
ground into a powder.


\section*{\raggedright OYSTER PIE. MRS.\ ECKHART.}

\addcontentsline{toc}{section}{OYSTER PIE. MRS.\ ECKHART.}

Make a rich pie crust, and proceed as you would to make any pie with
top crust. Have nice fat oysters and put on a thick layer, with plenty
of lumps of butter; salt and pepper, and sprinkle over cracker crumbs.
Put in the least bit of water, and cover with crust. Bake, and serve
with turkey.


\section*{\raggedright OYSTER PIE. MRS.\ EMMA OGIER.}

\addcontentsline{toc}{section}{OYSTER PIE. MRS.\ EMMA OGIER.}

For crust make a dough as for baking powder biscuit. Take one quart
of oysters; remove a half dozen good-sized ones into a saucepan; put
the rest into bottom of your baking dish. Add four spoons of milk;
salt to taste, and dot closely with small lumps of butter. Over this
put your crust, about as thick as for chicken pie, and place in oven
to bake until crust is well done. Take the oyster left, add one-half
cup water, some butter, salt and pepper; let this come to a boil;
thicken with flour and milk, and serve as gravy with the pie.


\section*{\raggedright FRIED OYSTERS. MRS.\ H.\ T.\ VAN FLEET.}

\addcontentsline{toc}{section}{FRIED OYSTERS. MRS.\ H.\ T.\ VAN
FLEET.}

Place New York counts in a colander to drain for a few minutes. With
a fork remove them separately to a dry towel. Place another towel
over them, allowing them to remain until all moisture is absorbed.
Have ready the beaten yolks of three eggs and a quantity of rolled
cracker, salted and peppered. Dip each oyster separately, first into
egg, then into cracker. When all have been thus dipped, have ready
a hot spider, into which drop four heaping tablespoons of butter.
When butter is melted, place in the oysters, one by one; fry a light
brown, then turn. Serve very hot.


\section*{\raggedright PIGS IN BLANKET. FRED.\ LINSLEY.}

\addcontentsline{toc}{section}{PIGS IN BLANKET. FRED.\ LINSLEY.}

Take extra select oysters and very thin slices of nice bacon. Season
the oysters with a little salt and pepper. Roll each oyster in a slice
of bacon; pin together with a toothpick; roast over hot coals, either
laid on a broiler, or fasten them on a meat fork and hold over the
coals. Cook until the bacon is crisp and brown. Don't remove the toothpick.
Serve hot.


\section*{\raggedright SOUR FISH. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{SOUR FISH. MRS.\ W.\ H.\ ECKHART.}

Take a whole fish; stew until tender in salt water; take out, lay
on platter. Throw a handful of raisins in the salt water and a few
whole cloves, allspice, stick cinnamon, with vinegar enough to give
a sour taste, and a tablespoonful of sugar. Thicken with flour to
the consistency of gravy; pour over fish. Serve cold. Fish may be
served with mayonnaise dressing, cooked in same manner.


\section*{\raggedright SALT HERRING. MRS.\ JUDGE B.}

\addcontentsline{toc}{section}{SALT HERRING. MRS.\ JUDGE B.}

Heat them on gridiron; remove the skin and serve with pepper and melted
butter.


\section*{\raggedright SALMON LOAF. MARGARET LEONARD.}

\addcontentsline{toc}{section}{SALMON LOAF. MARGARET LEONARD.}

One small can salmon, four eggs beaten light, four tablespoons melted
butter\mbox{---}not hot\mbox{---}one half cup fine bread crumbs.
Season with salt, pepper, and parsley. Chop fish fine, then rub in
butter till smooth. Beat crumbs into egg and season before putting
with fish. Butter your mold and steam one hour.

\textit{Sauce} \textit{for} \textit{same}.\mbox{---}One cup of milk,
heated to a boil; thicken with one tablespoon of corn starch and one
tablespoon of butter, beaten together. Put in the liquor from the
salmon and one raw egg, beaten light; add a little pepper. Put the
egg in last, and carefully pour over loaf; Serve hot.


\section*{\raggedright SAUCE FOR FISH.}

\addcontentsline{toc}{section}{SAUCE FOR FISH.}

Stir in one cup of drawn butter, the yolks of two eggs (well beaten),
pepper and salt, and a few sprigs of parsley. Let it boil. Pour over
fish when ready to serve.


\section*{\raggedright SOUR SAUCE FOR FISH.}

\addcontentsline{toc}{section}{SOUR SAUCE FOR FISH.}

One-half cup butter, with one-half cup vinegar; let boil, then add
two mustardspoonfuls of prepared mustard, a little salt, and one egg,
beaten together. Make in the farina kettle. Stir while cooking.


\section*{\raggedright BROILED OYSTERS.}

\addcontentsline{toc}{section}{BROILED OYSTERS.}

Place good-sized oysters on pie plates; sprinkle well with flour,
small lumps of butter, pepper and salt. Cover with strained liquor
and a little cold water. Set in a warm oven fifteen or twenty minutes.
Nice to serve with turkey.


\section*{\raggedright OVEN FRIED FISH. MRS.\ JANE E.\ WALLACE.}

\addcontentsline{toc}{section}{OVEN FRIED FISH. MRS.\ JANE E.\ WALLACE.}

Open and clean fish (white or bass). Have fish pan spread thick with
butter, and lay fish in. Season with salt. Over this pour two well-beaten
eggs, and dredge with flour. Bake three-quarters of an hour, and baste
with butter and water. Garnish fish plate with parsley.


\section*{\raggedright ESCALOPED SALMON. CARRIE P.\ WALLACE.}

\addcontentsline{toc}{section}{ESCALOPED SALMON. CARRIE P.\ WALLACE.}

Pick bones and skin out of one can of salmon, and mince fine. Use
as much rolled cracker as you have salmon, a little salt, and cup
of cream. Fill sea shells with this mixture, placing a small piece
of butter on top of each shell. Bake twenty minutes and serve in the
shells.


\chapter*{\raggedright FOWL AND GAME.}

\addcontentsline{toc}{chapter}{FOWL AND GAME.}

\markboth{RECIPES TRIED AND TRUE}{FOWL AND GAME}

\begin{quotation}
\noindent {\footnotesize {}``And then to breakfast with what appetite
you have.''}{\footnotesize \par}

\hspace{\stretch{1}}\mbox{---}\textit{\emph{\noun{Shakespeare}}}.
\end{quotation}

\section*{\raggedright ACCOMPANIMENTS FOR FOWLS.}

\addcontentsline{toc}{section}{ACCOMPANIMENTS FOR FOWLS.}

With boiled fowls, bread sauce, onion sauce, lemon sauce, cranberry
sauce, jellies, and cream sauce.

With roast turkey, cranberry sauce, currant jelly.

With boiled turkey, oyster sauce.

With wild ducks, cucumber sauce, currant jelly, or cranberry sauce.

With roast goose or venison, grape jelly, or cranberry sauce.


\section*{\raggedright A GOOD WAY TO COOK CHICKEN. MRS.\ R.\ H.\ JOHNSON.}

\addcontentsline{toc}{section}{A GOOD WAY TO COOK CHICKEN. MRS.\ R.\ H.\ JOHNSON.}

Fricassee your chicken, taking care to brown the skin nicely; season
to taste. When done set by to cool; then remove all the bones; put
back into the liquor in which it was cooked; chop fine, leaving in
all the oil of the fowl. If not enough of the oil, add a piece of
butter; then pack closely in a dish as you wish it to go to the table.


\section*{\raggedright DROP DUMPLINGS FOR VEAL OR CHICKEN. MRS.\ R.\ H.\ JOHNSON.}

\addcontentsline{toc}{section}{DROP DUMPLINGS FOR VEAL OR CHICKEN.\\
 MRS.\ R.\ H.\ JOHNSON.}

One full pint of sifted flour, two even teaspoonfuls of yeast powder,
and a little salt. Wet this with enough milk or water to drop from
spoon in a ball; remove your meat or chicken; drop in the balls of
dough; cook five minutes in the liquor; place around the edge of platter,
with the chicken or meat in center; season the liquor and pour over
it.


\section*{\raggedright JELLIED CHICKEN. MRS.\ R.\ H.\ J.}

\addcontentsline{toc}{section}{JELLIED CHICKEN. MRS.\ R.\ H.\ J.}

Boil the fowl until the meat will slip easily from the bones; reduce
the water to one pint. Pick the meat from the bones in good-sized
pieces; leave out all the fat and gristle, and place in a wet mold.
Skim all the fat from the liquor; add one-half box of gelatine, a
little butter, pepper and salt. When the gelatine is dissolved, pour
all over the chicken while hot. Season well. Serve cold, cut in slices.


\section*{\raggedright FRIED CHICKEN. MRS.\ J.\ ED.\ THOMAS.}

\addcontentsline{toc}{section}{FRIED CHICKEN. MRS.\ J.\ ED.\ THOMAS.}

Kill the fowls the night before; clean, cut and set on ice until needed
the next day. Flour and sprinkle with salt and pepper; pour boiling
water over it, and stew three-quarters of an hour. Add sufficient
butter to fry a light brown.


\section*{\raggedright CHICKEN PIE.}

\addcontentsline{toc}{section}{CHICKEN PIE.}

Take a pair of young, tender chickens and cut them into neat joints.
Lay them in a deep pudding-dish, arranging them so that the pile shall
be higher in the middle than at the sides. Reserve the pinions of
the wings, the necks, and the feet, scalding the latter and scraping
off the skin. Make small forcemeat balls of fine bread crumbs seasoned
with pepper, salt, parsley, a suspicion of grated lemon peel, and
a raw egg. Make this into little balls with the hands, and lay them
here and there in the pie. Pour in a cupful of cold water, cover the
pie with a good crust, making a couple of cuts in the middle of this,
and bake in a steady oven for an hour and a quarter. Lay a paper over
the pie if it should brown too quickly. Soak a tablespoonful of gelatine
for an hour in enough cold water to cover it. Make a gravy of the
wings, feet, and necks of the fowls, seasoning it highly; dissolve
the gelatine in this, and when the pie is done pour this gravy into
it through a small funnel inserted in the opening in the top. The
pie should not be cut until it is cold. This is nice for picnics.


\section*{\raggedright CHICKEN PIE. MRS.\ M.\ A.\ MOORHEAD.}

\addcontentsline{toc}{section}{CHICKEN PIE. MRS.\ M.\ A.\ MOORHEAD.}

Stew the chicken until tender. Line a pan with crust made as you would
baking powder biscuit. Alternate a layer of chicken and pieces of
the crust until the pan is filled; add a little salt and pepper to
each layer; fill with the broth in which the chicken was cooked; bake
until the crust is done. If you bake the bottom crust before filling,
it will only be necessary to bake until the top crust is done. A layer
of stewed chicken and a layer of oysters make a delicious pie. Use
the same crust.


\section*{\raggedright DROP DUMPLINGS FOR STEWED CHICKEN. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{DROP DUMPLINGS FOR STEWED CHICKEN.\\
 MRS.\ W.\ H.\ ECKHART.}

Stew chicken and make a rich gravy with milk or cream. Pour off a
part into a separate vessel and thin with water; let it boil, then
drop in dumplings made with this proportion: One quart flour, a little
salt, one egg, two teaspoonfuls baking powder, and milk to make a
stiff batter. Stir, and drop from spoon into boiling gravy. Cover,
and let boil gently for five minutes. Try them with a fork. They must
be perfectly dry inside when done. Serve with the chicken.


\section*{\raggedright CHICKEN ON BISCUIT. MRS.\ H.\ T.\ VAN FLEET.}

\addcontentsline{toc}{section}{CHICKEN ON BISCUIT. MRS.\ H.\ T.\ VAN
FLEET.}

Have prepared for cooking a nice fat fowl about a year old; season
with pepper and salt, and boil two hours, or until very tender. When
done there should be a quart of broth. If there is not that quantity,
boiling water should be added. Beat together very smoothly two heaping
tablespoonfuls of flour with the yolk of one egg and one-third pint
of cold water; add this to broth, stirring briskly all the time; add
one tablespoonful of butter. Have ready a pan of hot biscuit; break
them open and lay halves on platter, crust down; pour chicken and
gravy over biscuit, and serve immediately .


\section*{\raggedright ROAST TURKEY. MRS.\ J.\ F.\ MC NEAL.}

\addcontentsline{toc}{section}{ROAST TURKEY. MRS.\ J.\ F.\ MC
NEAL.}

Prepare the dressing as follows: Three coffeecups of bread crumbs,
made very fine; one teaspoonful salt, half teaspoonful pepper, one
tablespoonful powdered sage, one teacup melted butter, one egg; mix
all together thoroughly. With this dressing stuff the body and breast,
and sew with a strong thread. Take two tablespoonfuls of melted butter,
two of flour; mix to a paste. Rub the turkey with salt and pepper;
then spread the paste over the entire fowl, with a few thin slices
of sweet bacon. Roll the fowl loosely in a piece of clean linen or
muslin; tie it up; put it in the oven, and baste every fifteen minutes
till done. Remove cloth a few moments before taking turkey from oven.
A young turkey requires about two hours; an old one three or four
hours. This can be tested with fork. Thicken the drippings with two
tablespoonfuls of browned flour, mixed with one cup sweet cream.

\textit{Oyster} \textit{sauce} \textit{to} \textit{be} \textit{used}
\textit{with} \textit{the} \textit{turkey}.\mbox{---}Take one quart
of oysters; put them into stew pan; add half cup butter; pepper and
salt to taste; cover closely; let come to a boil, and serve with the
turkey and dressing.


\section*{\raggedright TURKEY AND DRESSING. MRS.\ U.\ F.\ SEFFNER.}

\addcontentsline{toc}{section}{TURKEY AND DRESSING. MRS.\ U.\ F.\ SEFFNER.}

A good-sized turkey should be baked two and one-half or three hours,
very slowly at first. Turkey one year old is considered best. See
that it is well cleaned and washed. Salt and pepper it inside. Take
one and a half loaves of stale bread (bakers preferred) and crumble
fine. Put into frying pan a lump of butter the size of an egg; cut
into this one white onion; cook a few moments, but do not brown. Stir
into this the bread, with one teaspoon of salt and one of pepper;
let it heat thoroughly; fill the turkey; put in roaster; salt and
pepper the outside; dredge with flour and pour over one cup water.


\section*{\raggedright BONED TURKEY. MRS.\ R.\ H.\ J.}

\addcontentsline{toc}{section}{BONED TURKEY. MRS.\ R.\ H.\ J.}

Boil a turkey in as little water as possible until the bones can be
easily separated from the meat; remove all the skin; slice, mixing
together the light and dark parts; season with salt and pepper. Take
the liquor in which the fowl was boiled, having kept it warm; pour
it on the meat; mix well; shape it like a loaf of bread; wrap in a
cloth and press with a heavy weight for a few hours. Cut in thin slices
when served.


\section*{\raggedright ROAST DUCKS AND GEESE.}

\addcontentsline{toc}{section}{ROAST DUCKS AND GEESE.}

Use any filling you prefer; season with sage and onion, chopped fine;
Salt and pepper.\  (You can use this seasoning with mashed potatoes
for a stuffing). Young ducks should roast from twenty-five to thirty
minutes; full grown ones for two hours. Baste frequently. Serve with
currant jelly, apple sauce and green peas. If the fowls are old parboil
before roasting.


\section*{\raggedright APPLE STUFFING. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{APPLE STUFFING. MRS.\ W.\ H.\ ECKHART.}

Take one-half pint of apple sauce (unsweetened); add one half cup
or more of bread crumbs, some powdered sage, a little chopped onion,
and season with cayenne pepper. Delicious for roast geese, ducks,
\textit{etc}.


\section*{\raggedright CHESTNUT DRESSING. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{CHESTNUT DRESSING. MRS.\ W.\ H.\ ECKHART.}

Boil the chestnuts and shell them; blanch them, and boil until soft;
mix with bread crumbs and sweet cream; salt and pepper; one cup raisins.
Excellent dressing for turkey.


\section*{\raggedright PLAIN STUFFING.}

\addcontentsline{toc}{section}{PLAIN STUFFING.}

Take stale bread; cut off the crust; rub very fine, and pour over
it as much melted butter as will make it crumble in your hand. Salt
and pepper to taste. To this you can add one good-sized onion (chopped
fine), a cup of raisins, or a little sage.


\section*{\raggedright OYSTER DRESSING.}

\addcontentsline{toc}{section}{OYSTER DRESSING.}

Make dressing same as above plain stuffing; add one egg and one-half
can drained oysters. Strain the oyster liquor and use for basting
the fowl.


\section*{\raggedright A GOOD SAUCE FOR BIRDS OR VENISON.}

\addcontentsline{toc}{section}{A GOOD SAUCE FOR BIRDS OR VENISON.}

Chop an onion fine, and boil it in milk; when done, add the gravy
from the game, and thicken with pounded cracker.


\section*{\raggedright POTTED PIGEONS OR BIRDS.}

\addcontentsline{toc}{section}{POTTED PIGEONS OR BIRDS.}

Pick, soak, and boil the birds with the same care as for roasting.
Make a crust as for chicken pie; lay the birds in whole, and season
with pepper, salt, bits of butter, and a little sweet marjoram; flour
them thickly; then strain the water in which they were boiled, and
fill up the vessel two-thirds full with it; cover with the crust;
cut hole in the center. Bake one hour and a half.


\section*{\raggedright PIGEONS AND PARTRIDGES.}

\addcontentsline{toc}{section}{PIGEONS AND PARTRIDGES.}

These may be boiled or roasted the same as chickens, only cover the
breasts with thin slices of bacon; when nearly done, remove the bacon,
dredge with flour, and baste with butter. They will cook in half an
hour.


\section*{\raggedright RABBITS. MRS.\ ECKHART.}

\addcontentsline{toc}{section}{RABBITS. MRS.\ ECKHART.}

Rabbits, which are best in mid-winter, may be fricasseed, like chicken,
in white or brown sauce. Rabbit pie is made like chicken pie. To roast
a rabbit, stuff with a dressing made of bread crumbs, chopped salt
pork, thyme, onion, pepper and salt; sew up; rub over with a little
butter, or pin on a few slices of salt pork; add a little water, and
baste often. Rabbits may be fried as you would steak, and served with
a sour sauce made like a brown flour gravy, with half a cup of vinegar
added; pour over the fried rabbit, and serve it with mashed potatoes.


\chapter*{\raggedright MEATS.}

\addcontentsline{toc}{chapter}{MEATS.}

\markboth{RECIPES TRIED AND TRUE}{MEATS}

\begin{quotation}
\noindent {\footnotesize {}``What say you to a piece of beef and
mustard?''}{\footnotesize \par}

\hspace{\stretch{1}}\mbox{---}\textit{\noun{Shakespeare}}.
\end{quotation}

\section*{\raggedright ACCOMPANIMENTS. MRS.\ DELL DE WOLFE.}

\addcontentsline{toc}{section}{ACCOMPANIMENTS. MRS.\ DELL DE WOLFE.}

With roast beef, tomato sauce, grated horseradish, mustard, cranberry
sauce, pickles.

With roast pork, apple sauce and cranberry sauce.

With roast veal, tomato sauce, mushroom sauce, onion sauce, or lemon
sauce.

With roast mutton, currant jelly, caper sauce, bread sauce, onion
sauce.

With roast lamb, mint sauce, green peas.


\section*{\raggedright TO BOIL MEATS.}

\addcontentsline{toc}{section}{TO BOIL MEATS.}

For all meats allow from fifteen to twenty minutes for each pound.
Skim well. All fresh meats are to be put into boiling water to cook;
salt meats into cold water. Keep the water constantly boiling, otherwise
the meat will absorb the water. Be sure to add boiling water if more
is needed. The more gently meat boils the more tender it will be.


\section*{\raggedright TO BROIL MEATS.}

\addcontentsline{toc}{section}{TO BROIL MEATS.}

In broiling all meats, you must remember that the surface should not
be cut or broken any more than is absolutely necessary; that the meat
should be exposed to a clear, quick fire, close enough to sear the
surface without burning, in order to confine all its juices; if it
is approached slowly to a poor fire, or seasoned before it is cooked,
it will be comparatively dry and tasteless, as both of these processes
are useful only to extract and waste those precious juices which contain
nearly all the nourishing properties of the meat.


\section*{\raggedright BEEFSTEAK. MR.\ GEORGE B.\ CHRISTIAN.}

\addcontentsline{toc}{section}{BEEFSTEAK. MR.\ GEORGE B.\ CHRISTIAN.}

The chief secret in preparing the family steak lies in selection.
Like cooking the hare, you must first catch it. Choose a thick cut
from the sirloin of a mature, well fatted beeve, avoiding any having
dark yellow fat. Detach a portion of the narrow end and trim off any
adhering inner skin. Place the steak upon a hot spider, and quickly
turn it. Do this frequently and rapidly until it is thoroughly seared,
without burning. It may now be cooked to any degree without releasing
the juices. Serve upon a hot platter. Pour over a scant dressing of
melted butter. Season. Whosoever partakes will never become a vegetarian.


\section*{\raggedright STUFFED BEEFSTEAK. E.\ H.\ W.}

\addcontentsline{toc}{section}{STUFFED BEEFSTEAK. E.\ H.\ W.}

Take a flank or round steak and pound well; sprinkle with pepper and
salt. Make a plain dressing; spread it on the steak; roll it up; tie
closely, and put in a skillet with a little water and a lump of butter
the size of an egg; cover closely and let it boil slowly one hour;
then let it brown in skillet, basting frequently. When done, dredge
a little flour into the gravy, and pour over the meat.


\section*{\raggedright TO FRY STEAK. MRS.\ H.\ T.\ VAN FLEET.}

\addcontentsline{toc}{section}{TO FRY STEAK. MRS.\ H.\ T.\ VAN
FLEET.}

Have a nice tenderloin or porterhouse steak, one inch and half in
thickness, well hacked. Over this sprinkle salt, pepper, and a little
flour. Have ready a very hot spider. Into this drop plenty of good,
sweet butter (a quarter of a pound is not too much); when thoroughly
melted, lay in the meat; turn frequently. While cooking, make many
openings in the steak to allow the butter to pass through. When done,
place on a hot platter and serve immediately.


\section*{\raggedright BEEFSTEAK AND ONIONS. MRS.\ H.\ T.\ VAN FLEET.}

\addcontentsline{toc}{section}{BEEFSTEAK AND ONIONS. MRS.\ H.\ T.\ VAN
FLEET.}

Have a steak well hacked; over this sprinkle pepper, salt, and a little
flour. Into a very hot spider drop one teaspoonful of lard; when melted,
lay in steak; pour over this two tablespoons boiling water, and cover
steak with four good-sized onions, sliced very thin. Cover quickly
and cook five minutes; then turn all over together, and cook five
minutes longer. Care should be taken that the onions do not turn.
Take up on hot platter; place onions on top of meat, and serve immediately.


\section*{\raggedright BEEFSTEAK AND MUSHROOMS.\  CALEB H.\ NORRIS.}

\addcontentsline{toc}{section}{BEEFSTEAK AND MUSHROOMS.\  CALEB
H.\ NORRIS.}

Put the steak on to fry, with a little butter. At the same time put
the mushrooms on in a different skillet, with the water from the can
and one-half cup extra; season with pepper and salt, and thicken with
a tablespoonful of flour. Take the steak out, leaving the gravy, into
which put the mushrooms, cook for a few minutes, and pour all over
the steak.


\section*{\raggedright BEEF LOAF. MRS.\ J.\ J.\ SLOAN.}

\addcontentsline{toc}{section}{BEEF LOAF. MRS.\ J.\ J.\ SLOAN.}

Take three and one-half pounds of lean beef (raw), chopped; six crackers,
rolled fine; three well-beaten eggs, four tablespoonfuls of cream,
butter the size of an egg; salt and pepper to taste; mix all together
and make into a loaf. Bake one and one-half hours. Serve cold in thin
slices.


\section*{\raggedright BEEF A LA MODE. ALICE TURNEY THOMPSON.}

\addcontentsline{toc}{section}{BEEF A LA MODE. ALICE TURNEY THOMPSON.}

Take a round of beef, four or five inches thick, and for a piece weighing
five pounds soak a pound of white bread in cold water until soft;
turn off the water; mash the bread fine; then add a piece of butter
the size of an egg, half a teaspoonful each of salt, pepper, and ground
cloves, about half a nutmeg, two eggs, a tablespoonful of flour, and
a quarter of a pound of fresh pork, chopped very fine. Gash the beef
on both sides and fill with half the dressing. Place in a baking pan,
with luke-warm water enough to cover it; cover the pan and put into
the oven to bake gently two hours; then cover the top with the rest
of the dressing, and put it back for another hour and let it brown
well. On dishing up the meat, if the gravy is not thick enough, stir
in a little flour, and add a little butter. It is a favorite meat,
eaten cold for suppers and luncheons. When thus used, remove the gravy.


\section*{\raggedright FRIED LIVER.}

\addcontentsline{toc}{section}{FRIED LIVER.}

Always use calf's liver, cut in slices. Pour boiling water over, and
let it stand fifteen minutes. Fry some slices of breakfast bacon;
take out the bacon; roll the liver in either flour or corn meal, and
fry a delicate brown; sprinkle with salt and pepper. Serve with gravy
if you like.


\section*{\raggedright POTATO AND MEAT PIE.}

\addcontentsline{toc}{section}{POTATO AND MEAT PIE.}

Take mashed potatoes, seasoned with salt, pepper, and butter; line
a baking dish with it; lay upon this slices of cold meat (any kind),
with a little pepper, salt, catsup, and gravy; then another layer
of potatoes, another of meat, and so forth till pan is filled, having
the last a cover of potatoes. Bake until thoroughly warmed. Serve
in the dish in which it is cooked.


\section*{\raggedright COLD MEAT TURNOVERS. MRS.\ A.\ B.}

\addcontentsline{toc}{section}{COLD MEAT TURNOVERS. MRS.\ A.\ B.}

Roll out dough very thin; put in it, like a turnover, cold meat, chopped
fine, and seasoned with pepper, salt, catsup, and sweet herbs. Make
into small turnovers, and fry in lard until the dough is well cooked.


\section*{\raggedright VEAL CUTLETS. MRS.\ U.\ F.\ SEFFNER.}

\addcontentsline{toc}{section}{VEAL CUTLETS. MRS.\ U.\ F.\ SEFFNER.}

Fry a few slices of breakfast bacon. Dip the cutlets in a beaten egg;
roll in corn meal or cracker crumbs; salt and pepper; put in skillet
with the fat from bacon; fry slowly until a nice brown.


\section*{\raggedright VEAL LOAF. MRS.\ GERTRUDE DOUGLAS WEEKS.}

\addcontentsline{toc}{section}{VEAL LOAF. MRS.\ GERTRUDE DOUGLAS
WEEKS.}

Three pounds of veal or beef, chopped fine; three eggs, beaten with
three tablespoons of milk, butter the size of an egg, one cup of powdered
crackers, one teaspoon of black pepper; one tablespoon of salt; mix
well together; form into a loaf, and bake two and one-half hours.
Baste with butter and water while baking.


\section*{\raggedright VEAL STEW.}

\addcontentsline{toc}{section}{VEAL STEW.}

Cut four pounds of veal into strips three or four inches long and
about one inch thick. Peel twelve large potatoes; cut them into slices
one inch thick. Put a layer of veal in the bottom of the kettle, and
sprinkle salt and a very little pepper over it; then put a layer of
potatoes; then a layer of veal, seasoned as before, and so on until
all the veal is used. Over the last layer of veal put a layer of salt
pork, cut in slices; cover with potatoes; pour in water until it rises
an inch over the whole; cover close; heat fifteen minutes; simmer
one hour.


\section*{\raggedright DRESSING FOR ROAST OF VEAL. MRS.\ E.\ FAIRFIELD.}

\addcontentsline{toc}{section}{DRESSING FOR ROAST OF VEAL. MRS.\ E.\ FAIRFIELD.}

Two cups of stale bread crumbs, one tablespoonful melted butter; pepper
and salt to taste; make into a soft paste with cream, and lay over
top of roast to brown for about one-half hour before roast is done.


\section*{\raggedright VEAL AND HAM SANDWICH. MARY W.\ WHITMARSH.}

\addcontentsline{toc}{section}{VEAL AND HAM SANDWICH. MARY W.\ WHITMARSH.}

Boil six pounds each of ham and veal. Save the water from boiling
the veal, and to it add half a box of gelatine, dissolved in a little
cold water. When the meat is cold, run through a sausage grinder,
and with the meats mix the gelatinous water. Season the veal with
salt, pepper, and sweet marjoram. Put a little red pepper in the ham.
Make alternate layers of ham and veal, using a potato masher to pound
it down smooth. Set in cold place. It is better to make it the day
before using.


\section*{\raggedright POT ROAST.\  MRS.\ BELINDA MARTIN.}

\addcontentsline{toc}{section}{POT ROAST.\  MRS.\ BELINDA MARTIN.}

Use any kind of meat; put into an iron pot a tablespoonful of meat
fryings or butter; let it brown; wash off the roast, and put into
the pot. After it begins to fry, pour in enough water to half cover
the meat; season with pepper and salt; cover, and stew slowly. As
the meat begins to fry, add more water; turn it often, and cook about
three hours. A half hour before serving, add either Irish or sweet
potatoes, or turnips; let brown with the meat.


\section*{\raggedright TO ROAST PORK.}

\addcontentsline{toc}{section}{TO ROAST PORK.}

Take a leg of pork, and wash clean; cut the skin in squares. Make
a dressing of bread crumbs, sage, onions, pepper and salt; moisten
it with the yolk of an egg. Put this under the skin of the knuckle,
and sprinkle a little powdered sage into the rind where it is cut.
Eight pounds will require about three hours to roast. Shoulder, loin,
or spare ribs may be roasted in the same manner.


\section*{\raggedright SCRAPPLE. MRS.\ EDWARD E.\ POWERS.}

\addcontentsline{toc}{section}{SCRAPPLE. MRS.\ EDWARD E.\ POWERS.}

Two pounds pork, two pounds liver, two pounds beef, a small heart;
boil all until thoroughly cooked; take up and chop while warm; put
back into broth (altogether you will have two and one-half or three
gallons); then make quite thick with corn meal. Cook one-half hour.
Put in pans to mold. Season meat while cooking with salt, pepper,
and sage.


\section*{\raggedright SPICED MEAT. MRS.\ IRA UHLER.}

\addcontentsline{toc}{section}{SPICED MEAT. MRS.\ IRA UHLER.}

Take five pounds of beef from the shoulder and cover with cold water;
boil until very tender; chop fine and season with salt and pepper.
Slice four or five hard boiled eggs. Alternate layers of meat and
eggs, having a layer of meat on the top. Put an ounce of gelatine
and a few cloves into the liquor in which the meat has been boiled;
boil this down to one pint; strain it over the meat, which must be
pressed down with a plate. Set in a cool place. Slice cold for serving.


\section*{\raggedright BATTER PUDDING WITH BEEF ROAST.\  MRS.\ C.\ H.\ NORRIS.}

\addcontentsline{toc}{section}{BATTER PUDDING WITH BEEF ROAST.\ \\
 MRS.\ C.\ H.\ NORRIS.}

Put roast in oven, and cook within an hour of being done; then place
a couple of sticks across the pan and rest your roast upon them. Make
a batter according to the following rule, and pour it right into the
gravy in which the roast has been resting, cook an hour and serve:
Four eggs, tablespoon of sugar, one quart of milk, six tablespoons
of flour, and a piece of butter the size of a walnut.


\section*{\raggedright BONED SHOULDER OF MUTTON.}

\addcontentsline{toc}{section}{BONED SHOULDER OF MUTTON.}

Have the bone carefully removed from a rather lean shoulder of mutton,
and fill the orifice thus left with a good forcemeat. To make this,
chop fine half a pound of lean veal and quarter of a pound of ham
and add to these a small cup of fine bread crumbs. Season with a quarter-teaspoonful
each of ground mace, cloves, and allspice, and a saltspoonful of black
pepper. Stir in a raw egg to bind the mixture together. When the forcemeat
has been put into the hole in the shoulder, cover the mutton with
a cloth that will close the mouth of the opening, and lay the meat
in a pot with the bone from the shoulder, a peeled and sliced onion,
carrot and turnip, a little parsley and celery, and a bay leaf; Pour
in enough cold water to cover the mutton entirely, stir in a heaping
tablespoonful of salt, and let the water come gradually to a boil
and simmer until the mutton has cooked twenty minutes to the pound.
Let it cool in the broth; take it out; lay it under a weight until
cold, and serve. This is also very good hot. The liquor makes excellent
soup.


\section*{\raggedright TO FRY HAM.}

\addcontentsline{toc}{section}{TO FRY HAM.}

First, parboil it and drain well; then fry a light brown. Make a gravy
with milk, a little flour, and a teaspoonful of sugar; pour over the
ham.


\section*{\raggedright HAM TOAST.\  MRS.\ E.\ SEFFNER.}

\addcontentsline{toc}{section}{HAM TOAST.\  MRS.\ E.\ SEFFNER.}

Chop lean ham (the refuse bits); put in a pan with a lump of butter
the size of an egg, a little pepper, and two beaten eggs. When well
warmed, spread on hot buttered toast.


\section*{\raggedright BOILED HAM.}

\addcontentsline{toc}{section}{BOILED HAM.}

The best ham to select is one weighing from eight to ten pounds. Take
one that is not too fat, to save waste. Wash it carefully before you
put it on to boil, removing rust or mold with a small, stiff scrubbing
brush. Lay it in a large boiler, and pour over it enough cold water
to cover it. To this add a bay leaf, half a dozen cloves, a couple
of blades of mace, a teaspoonful of sugar, and, if you can get it,
a good handful of fresh, sweet hay. Let the water heat very gradually,
not reaching the boil under two hours. It should never boil hard,
but simmer gently until the ham has cooked fifteen minutes to every
pound. It must cool in the liquor, and the skin should not be removed
until the meat is entirely cold, taking care not to break or tear
the fat. Brush over the ham with beaten egg, strew it thickly with
very fine bread crumbs, and brown in a quick oven. Arrange a frill
of paper around the bone of the shank, and surround the ham with water-cress,
or garnish the dish with parsley.


\section*{\raggedright TONGUE.}

\addcontentsline{toc}{section}{TONGUE.}

Wash the tongue carefully, and let it lie in cold water for several
hours before cooking\mbox{---}over night, if possible. Lay it in
a kettle of cold water when it is to be cooked; bring the water to
a boil slowly, and let it simmer until the tongue is so tender that
you can pierce it with a fork. A large tongue should be over the fire
about four hours. When it has cooled in the liquor in which it was
boiled, remove the skin with great care, beginning at the tip, and
stripping it back. Trim away the gristle and fat from the root of
the tongue before serving it. Serve with drawn butter or lemon sauce.


\section*{\raggedright FORCEMEAT BALLS. MRS.\ JUDGE BENNETT.}

\addcontentsline{toc}{section}{FORCEMEAT BALLS. MRS.\ JUDGE BENNETT.}

Chop cold veal fine with one-fourth as much salt pork. Season with
salt, pepper, and sweet herbs. Make into balls; fry them brown. Eat
this way, or drop into soup.


\section*{\raggedright VEAL LOAF. MRS.\ U.\ F.\ SEFFNER.}

\addcontentsline{toc}{section}{VEAL LOAF. MRS.\ U.\ F.\ SEFFNER.}

Three pounds of lean veal chopped with one pound of raw salt pork;
three eggs, one pint of rolled cracker; one tablespoon of salt, one
tablespoon of pepper, one tablespoon of butter, a little sage; mix
all together; make into a loaf. Put one-half pint of water in roaster;
put in the loaf; sprinkle fine cracker crumbs over it, and some small
lumps of butter; bake slowly one hour; if baked in open pan, baste
same as turkey.


\section*{\raggedright SWEET BREADS.}

\addcontentsline{toc}{section}{SWEET BREADS.}

Parboil them in salt water; remove the skin and tough parts; cut in
pieces the size of a large oyster; dip in beaten egg; roll in cracker
crumbs, seasoned with salt and pepper; fry in hot butter, or drop
in hot lard, as you would doughnuts.


\section*{\raggedright SWEET BREADS WITH PEAS. MRS.\ E.\ S.}

\addcontentsline{toc}{section}{SWEET BREADS WITH PEAS. MRS.\ E.\ S.}

Parboil the sweet breads; cut in small squares; add to them a coffee
cup of cream, pepper, salt, and a tablespoon of butter. Cook the peas
tender, and add them to the sweet breads. Moisten a tablespoonful
of flour with a little milk; add, and boil up once or twice just before
serving.


\section*{\raggedright A PICKLE FOR BEEF, PORK, TONGUE, OR HUNG BEEF. MRS.\ JUDGE
BENNETT.}

Mix in four gallons of water a pound and a half of sugar or molasses,
and two ounces of saltpetre. If it is to last a month or two, use
six pounds of salt. If you wish to keep it through the summer, use
nine pounds of salt. Boil all together; skim and let cool. Put meat
in the vessel in which it is to stand; pour the pickle over the meat
until it is covered. Once in two months, boil and skim the pickle
and throw in two or three ounces of sugar, and one-half pound of salt.
In very hot weather rub meat well with salt; let it stand a few hours
before putting into the brine. This draws the blood out.


\section*{\raggedright TO CURE BEEF. MRS.\ S.\ A.\ POWERS.}

\addcontentsline{toc}{section}{TO CURE BEEF. MRS.\ S.\ A.\ POWERS.}

\textit{For} \textit{fifty} \textit{pounds}.\mbox{---}Saltpetre,
one ounce; sugar, one and three-fourths pounds; coarse salt, three
and one-half pounds; water, two gallons; boil together; let cool;
pour over meat. Keep the meat under the brine.


\chapter*{\raggedright VEGETABLES.}

\addcontentsline{toc}{chapter}{VEGETABLES.}

\markboth{RECIPES TRIED AND TRUE}{VEGETABLES}

\begin{quotation}
\noindent {\footnotesize {}``Cheerful cooks make every dish a feast.''}{\footnotesize \par}

\hspace{\stretch{1}}\mbox{---}\noun{Massinger}.
\end{quotation}
Always have the water boiling when you put your vegetables in, and
keep it constantly boiling until they are done. Cook each kind by
itself when convenient. All vegetables should be well seasoned.


\section*{\raggedright BEETS.}

\addcontentsline{toc}{section}{BEETS.}

Boil the beets in salted water until tender. When cold, skin; cut
in thin slices, and dress with white pepper, salt, oil, or butter,
and vinegar; or pour over them a French dressing, and toss with a
silver fork until every piece is coated with the dressing.


\section*{\raggedright STRING BEANS, WITH ACID DRESSING. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{STRING BEANS, WITH ACID DRESSING.\\
 MRS.\ W.\ H.\ ECKHART.}

Cook wax beans in salted water with a little salt pork. When the beans
are tender, take out and drain. Let a few bits of breakfast bacon
brown in a skillet, then put in a half pint of good vinegar and a
spoonful of sugar (omit the sugar if you prefer the pure acid); let
boil; add an onion, sliced fine; pour over the beans, and mix well
before serving.


\section*{\raggedright BAKED BEANS. MRS.\ S.\ A.\ POWERS.}

\addcontentsline{toc}{section}{BAKED BEANS. MRS.\ S.\ A.\ POWERS.}

Pick over and wash well one quart of small white beans; soak over
night. In the morning, pour off the water and cover with cold water.
After boiling one-half hour, drain them, and cover again with cold
water. Boil until cooked, but not broken. Put them in a baking dish.
In the center place one pound salt pork (which has been parboiled
and well gashed), one tablespoonful of molasses, one dash of cayenne
pepper, black pepper to taste, and, if necessary, a little salt. Ordinarily
the pork should salt the beans. Cover with part of the liquor in which
the pork has been parboiled, and bake three hours.


\section*{\raggedright COLD SLAW, WITH ONION. MRS.\ E.}

\addcontentsline{toc}{section}{COLD SLAW, WITH ONION. MRS.\ E.}

Slice cabbage fine on a slaw cutter. To a dish of cabbage use one
large onion, also sliced fine. Mix with good vinegar; salt, pepper
and sugar to taste.


\section*{\raggedright CABBAGE. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{CABBAGE. MRS.\ W.\ H.\ ECKHART.}

\emph{How} \textit{to} \textit{boil}.\mbox{---}Cut a large head
of cabbage into quarters; then re-cut the quarters, and wash well
in cold water; pour boiling water over it, and cover about five minutes;
drain in colander, and add one good-sized onion, a pinch of cayenne
pepper, and enough meat broth to cover it; boil until tender. A brisket
of beef is best for the broth.


\section*{\raggedright CABBAGE. MISS BERTHA MARTIN.}

\addcontentsline{toc}{section}{CABBAGE. MISS BERTHA MARTIN.}

\emph{Scalloped}.\mbox{---}Roll crackers as for oysters. Cut cabbage
as for slaw. Put in your pan a layer of crackers, then a layer of
cabbage, With salt, pepper, and lumps of butter, until the pan is
filled; cover with sweet milk. Bake thirty or forty minutes.


\section*{\raggedright GREEN CORN PATTIES. MRS.\ G.\ H.\ WRIGHT.}

\addcontentsline{toc}{section}{GREEN CORN PATTIES. MRS.\ G.\ H.\ WRIGHT.}

Take twelve ears of green corn (grated), one teaspoon of salt, and
one teaspoon of pepper; beat one egg into this, with two tablespoons
of flour. Drop into hot butter or lard.


\section*{\raggedright CORN OYSTERS. MRS.\ G.\ H.\ WRIGHT.}

\addcontentsline{toc}{section}{CORN OYSTERS. MRS.\ G.\ H.\ WRIGHT.}

To one quart of grated corn add three eggs, beaten separately; four
crackers, rolled fine; salt and pepper to taste. Fry in butter or
lard.


\section*{\raggedright CORN OYSTERS. MRS.\ J.\ C.\ WALTERS.}

\addcontentsline{toc}{section}{CORN OYSTERS. MRS.\ J.\ C.\ WALTERS.}

Grate and chop one pint of young sweet corn; add one egg, well beaten;
one teacupful flour, three tablespoonfuls cream, one teaspoonful salt.
Fry like oysters.


\section*{\raggedright POTATOES {}``AU GRATIN.'' JENNY E.\ WALLACE.}

\addcontentsline{toc}{section}{POTATOES {}``AU GRATIN.'' JENNY
E.\ WALLACE.}

Take one tablespoonful of butter, and three tablespoonfuls of flour;
mix together on stove, and add two cups milk. Chop fine cold boiled
potatoes; put in a baking dish; pour the dressing over, and add enough
grated cheese to cover it; bake about thirty minutes.


\section*{\raggedright POTATO CROQUETTES. MRS.\ F.\ W.\ THOMAS.}

\addcontentsline{toc}{section}{POTATO CROQUETTES. MRS.\ F.\ W.\ THOMAS.}

Take one pint of mashed potatoes; season with one tablespoonful of
soft butter, one-half saltspoon of white pepper, one-half teaspoon
of salt, one-half teaspoon of celery salt, a few drops of onion juice,
and some egg; mix well till light; rub through a strainer; return
to the fire and stir till the potato cleaves the dish. When cool,
shape into balls, then into cylinders; roil in fine bread or cracker
crumbs; dip in beaten egg, then in crumbs again, and fry brown in
hot fat.


\section*{\raggedright WHIPPED POTATOES. MRS.\ B.\ B.\ CLARK.}

\addcontentsline{toc}{section}{WHIPPED POTATOES. MRS.\ B.\ B.\ CLARK.}

Instead of mashing in the ordinary way, whip potatoes with a fork
until light and dry; then put in a little melted butter, some milk,
and salt to taste, whipping rapidly until creamy. Put as lightly and
irregularly as you can in a hot dish.


\section*{\raggedright LYONNAISE POTATOES.}

\addcontentsline{toc}{section}{LYONNAISE POTATOES.}

For lyonnaise potatoes chop an onion fine; fry it brown in a tablespoonful
of butter; add another tablespoonful to the iron spider after the
frying, and let the butter become very hot. Then cut six whole boiled
potatoes into thick or half inch slices, and lay them in the spider,
which should be ample enough to hold them without lapping over another.
Let them fry brown on both sides, tossing them occasionally to prevent
them burning. Sprinkle a tablespoonful of parsley over them, and serve
at once. They should be very hot when brought on the table.


\section*{\raggedright ESCALOPED POTATOES. MRS.\ O.\ W.\ WEEKS.}

\addcontentsline{toc}{section}{ESCALOPED POTATOES. MRS.\ O.\ W.\ WEEKS.}

Pare and slice thin the potatoes; put a layer in your pudding pan
one-half inch deep; sprinkle salt, pepper, and bits of butter over
it; then put another layer of potatoes, and another sprinkle of salt,
pepper, and butter, until you have as many layers as you wish. Fill
in with sweet cream or milk until you can just begin to see it. Sprinkle
on top one cracker, pulverized. Bake in hot oven from one-half to
one hour.


\section*{\raggedright MASHED SWEET POTATOES. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{MASHED SWEET POTATOES. MRS.\ W.\ H.\ ECKHART.}

Pare and boil till done; drain, and mash smooth; add milk or cream,
and salt; beat like cake, with a large spoon\mbox{---}the more they
are beaten the better they become. Put in a baking dish; smooth with
a knife dipped in milk; place a lump of butter in the center; sprinkle
with pepper, and place in a hot oven for a few minutes.


\section*{\raggedright BROWNED SWEET POTATOES. MRS.\ ECKHART.}

\addcontentsline{toc}{section}{BROWNED SWEET POTATOES. MRS.\ ECKHART.}

Pare, and cut in halves. Have in a skillet some hot fryings, in which
place potatoes; pour in about one-half pint of water; season with
salt and pepper. Cook until tender. Remove the cover, and let brown;
take out in dish; throw a spoonful of sugar into skillet, with a little
flour and water; let boil up once or twice, and pour over the potatoes.


\section*{\raggedright SWEET POTATOES, SOUTHERN FASHION. MRS.\ W.\ E.\ THOMAS.}

\addcontentsline{toc}{section}{SWEET POTATOES, SOUTHERN FASHION.\\
 MRS.\ W.\ E.\ THOMAS.}

Boil your potatoes until soft; slice them, and lay in a buttered pudding
dish. Sprinkle each layer with light brown sugar; and dot thickly
with bits of butter. Over all pour enough water to cover well the
bottom of your dish. Set in oven and bake half an hour or more, thoroughly
browning the top, and cooking the sugar, butter and water into a rich
syrup. Some add, also, a dash of flour between the layers. Serve hot
with your meat and other vegetables.


\section*{\raggedright DRIED PUMPKIN. MRS.\ J.\ EDD THOMAS.}

\addcontentsline{toc}{section}{DRIED PUMPKIN. MRS.\ J.\ EDD THOMAS.}

Stew pumpkin as for pie; spread upon plates, and dry in the oven carefully.
When you wish to make pie, soak over night; then proceed as you would
with fresh pumpkin. Pumpkin prepared in this way will keep well until
spring, and pies are as good as when made with fresh pumpkin.


\section*{\raggedright STEWED RICE. MRS.\ EDWARD E.\ POWERS.}

\addcontentsline{toc}{section}{STEWED RICE. MRS.\ EDWARD E.\ POWERS.}

Take one-half cup of rice; wash it twice; cover with water two inches
above rice; cook dry; then cover with a cup or more of milk; add butter
the size of a walnut, and salt to taste. When cooked dry again, serve
hot with cream and sugar.


\section*{\raggedright NEW ENGLAND SUCCOTASH. MRS.\ S.\ A.\ POWERS.}

\addcontentsline{toc}{section}{NEW ENGLAND SUCCOTASH. MRS.\ S.\ A.\ POWERS.}

Take two quarts shelled Lima beans (green), one dozen ears of corn
(cut off cob), and one pound pickled pork. Cover pork with water,
and parboil it; add beans cooked until they burst; then add corn,
two tablespoonfuls sugar, butter the size of a walnut, and pepper
to taste. After corn is added, watch carefully to keep from scorching.


\section*{\raggedright TURNIPS. M.\ E.\ WRIGHT.}

\addcontentsline{toc}{section}{TURNIPS. M.\ E.\ WRIGHT.}

Put one-half teacup of butter in your kettle, and let it get hot;
then add one tablespoon sugar. Have your turnips sliced fine; put
them in your kettle and stir well; add enough water to stew tender;
then sprinkle over them one tablespoon of flour and a little rich
cream. Stir well, and serve. Sweet potatoes are excellent cooked the
same way.


\section*{\raggedright TO STEW TURNIP. MRS.\ ECKHART.}

\addcontentsline{toc}{section}{TO STEW TURNIP. MRS.\ ECKHART.}

Pare, halve, and slice them on a slaw cutter; boil in clear water.
When tender, add a large lump of butter, a teaspoonful of sugar, and
pepper and salt to taste. Stir in flour and cream to thicken like
peas. Serve in sauce dishes.


\section*{\raggedright TOMATO MACARONI. EXCHANGE.}

\addcontentsline{toc}{section}{TOMATO MACARONI. EXCHANGE.}

Break macaroni in pieces three inches long and boil until tender.
Butter a deep dish, and place a layer of pared and sliced tomatoes
on the bottom (if canned, use them just as they come from the can);
add a layer of the stewed macaroni, and season with salt, pepper,
and bits of butter; add another layer of tomato, and so on until the
dish is as full as desired. Place a layer of cracker crumbs on top,
with bits of butter. Bake about thirty minutes, or until well browned.


\chapter*{\raggedright EGGS.}

\addcontentsline{toc}{chapter}{EGGS.}

\markboth{RECIPES TRIED AND TRUE}{EGGS}

\begin{quotation}
\noindent {\footnotesize Humpty Dumpty sat on the wall.}{\footnotesize \par}

\noindent {\footnotesize Humpty Dumpty had a great fall.}{\footnotesize \par}

\noindent {\footnotesize All the kings horses and all the kings men}{\footnotesize \par}

\noindent {\footnotesize \mbox{Could not set Humpty Dumpty back again.}}{\footnotesize \par}

\hspace{\stretch{1}}\mbox{{\small ---}}\noun{\small Mother Goose}{\small .}{\small \par}
\end{quotation}
Try the freshness of eggs by putting them into cold water; those that
sink the soonest are the freshest.

Never attempt to boil an egg without watching the timepiece. Put the
eggs in boiling water. In three minutes eggs will boil soft; in four
minutes the white part will be cooked; in ten minutes they will be
hard enough for salad.


\section*{\raggedright HOW TO PRESERVE. MRS.\ M.\ UHLER.}

\addcontentsline{toc}{section}{HOW TO PRESERVE. MRS.\ M.\ UHLER.}

To each pailful of water add two pints of fresh slaked lime and one
pint of common salt; mix well. Fill your barrel half full with this
fluid, put your eggs down in it any time after June, and they will
keep two years if desired.


\section*{\raggedright SOFT BOILED EGGS. MRS.\ W.\ E.\ THOMAS.}

\addcontentsline{toc}{section}{SOFT BOILED EGGS. MRS.\ W.\ E.\ THOMAS.}

Put eggs in a bowl or pan; pour boiling water over them until they
are well covered; let stand ten minutes; pour off water, and again
cover with boiling water. If you like them quite soft, eat immediately
after pouring on second water; if you like them harder, leave them
in longer. This method makes the white more jelly-like and digestible.


\section*{\raggedright FRENCH OMELETTE. GERTRUDE DOUGLAS WEEKS.}

\addcontentsline{toc}{section}{FRENCH OMELETTE. GERTRUDE DOUGLAS
WEEKS.}

Take eight eggs, well beaten separately; add to the yolks eight tablespoonfuls
of sweet milk, one tablespoonful of flour, one teaspoonful of good
baking powder, salt and pepper; beat well together, and then stir
in lightly at the last the beaten whites. Have ready a skillet with
melted butter, smoking hot, and pour in mixture. Let cook on bottom;
then put in oven from five to ten minutes. Serve at once.


\section*{\raggedright OMELETTE. MRS.\ H.\ T.\ VAN FLEET.}

\addcontentsline{toc}{section}{OMELETTE. MRS.\ H.\ T.\ VAN FLEET.}

To the well beaten yolks of five eggs add two teaspoonfuls of corn
starch, and a little salt dissolved in one-half cup of milk. Beat
whites to a stiff froth, and stir lightly into mixture. Have ready
a hot buttered spider, into which turn the whole, and bake to a light
brown in a quick oven.


\section*{\raggedright PLAIN OMELETTE. MRS.\ C.\ H.\ WILLIAMS.}

\addcontentsline{toc}{section}{PLAIN OMELETTE. MRS.\ C.\ H.\ WILLIAMS.}

Stir into the well beaten yolks of four eggs one-half tablespoonful
of melted butter, a little salt, one tablespoonful of flour mixed
smooth in one cup of milk; beat together well, and then stir in lightly
the whites, beaten stiff; pour into buttered skillet; cook on top
stove for ten minutes, and then place in oven to brown.


\section*{\raggedright EGG FOR AN INVALID.}

\addcontentsline{toc}{section}{EGG FOR AN INVALID.}

Put two tablespoonfuls of boiling water in a sauce pan on the stove;
break a fresh egg into it; stir briskly until the egg is slightly
set, but not at all stiff; season with salt, and a little pepper.
Serve at once on a thin slice of buttered toast.


\section*{\raggedright SARDELLED EGGS. JENNIE MARTIN HERSHBERGER, TIFFIN,
OHIO.}

\addcontentsline{toc}{section}{SARDELLED EGGS. JENNIE MARTIN\\
 HERSHBERGER, TIFFIN, OHIO.}

Boil some eggs hard; remote shells, and cut the eggs oblong; take
out yolks, and cream, or mash fine. Then take sardells, and remove
the backbone; mash fine, and mix with the yolks of eggs and a little
red pepper, and fill the whites of eggs with the mixture. They are
fine for an appetizer. Sardells are a small fish from three to four
inches long, and come in small kegs, like mackerel.


\section*{\raggedright STUFFED EGGS.}

\addcontentsline{toc}{section}{STUFFED EGGS.}

Boil eggs for twenty minutes; then drop in cold water. Remove the
shells, and cut lengthwise. Remove the yolks, and cream them with
a good salad dressing. Mix with chopped ham, or chicken, or any cold
meat, if you choose. Make mixture into balls, and fill in the hollows
of your whites. If you have not the salad dressing mix the yolks from
six eggs with a teaspoonful of melted butter, a dash of cayenne pepper,
a little prepared mustard, salt, vinegar and sugar to taste.


\chapter*{\raggedright SALADS AND SALAD DRESSING.}

\addcontentsline{toc}{chapter}{SALADS AND SALAD DRESSING.}

\markboth{RECIPES TRIED AND TRUE}{SALADS AND SALAD DRESSING}

\begin{quotation}
\noindent {\footnotesize {}``To make a perfect salad, there should
be a spendthrift for oil, a miser for vinegar, a wise man for salt,
and a madcap to stir the ingredients up, and mix them well together.''}{\footnotesize \par}

\hspace{\stretch{1}}\mbox{---}\noun{Spanish Proverb}
\end{quotation}
It is said that {}``Any fool can make a salad,'' but all salads
are not made by fools. {}``Mixing'' comes by intuition, and the
successful cooks use the ingredients, judgment, and their own tastes,
rather than the recipe.

Any number of salads and fillings for sandwiches for home use, teas
or receptions, can be made at little cost and trouble, by using the
following simple recipe for dressing. The secret of success of the
dressing lies in the mixing of the ingredients:

Powder the cold yolks of four hard boiled eggs; then stir in one tablespoon
even full of common mustard, one-half teaspoonful of salt, and two
heaping tablespoonfuls of pulverized sugar. When mixed thoroughly,
add three tablespoonfuls of good table oil, and stir rapidly for three
minutes; then add six tablespoonfuls of good, sharp vinegar, and stir
for five minutes. Now you will have dressing sufficient for a dozen
or fifteen plates of salad, and one that will keep in a cool place
for weeks.


\section*{\raggedright LETTUCE SALAD.}

\addcontentsline{toc}{section}{LETTUCE SALAD.}

Add to the above dressing just before serving, one pound of crisp
lettuce, cut in one-half inch squares, or sliced fine. Garnish the
dish or dishes with the white of the egg, chopped fine, to which add
the thin slices of two or three small radishes.


\section*{\raggedright LOBSTER SALAD.}

\addcontentsline{toc}{section}{LOBSTER SALAD.}

Take one pound of fresh or canned lobster, two small onions, one fourth
of a lemon (with rind), two bunches of celery, or a like amount of
crisp cabbage; chop fine, and thoroughly mix with the dressing. Serve
on a lettuce leaf in individual dishes; garnish with the white of
the eggs, chopped fine.

Veal, chicken, terrapin, salmon, little-neck clams, scollops, \textit{etc}.,
can be utilized by the judicious cook in connection with the dressing.


\section*{\raggedright SANDWICH FILLING.}

\addcontentsline{toc}{section}{SANDWICH FILLING.}

Take ham, veal, chicken, sardines, \textit{etc}., with the white of
the eggs, chopped exceedingly fine, and mixed with sufficient of the
dressing to make a paste the consistency of butter; spread this on
thin slices of bread, cut in irregular shapes, and you have most delicious
sandwiches.

Dedicated to the Committee, by

Yours respectfully,

\noun{H.\ M.\ Stowe}.


\section*{\raggedright CHICKEN SALAD. MRS.\ JOHN LANDON.}

\addcontentsline{toc}{section}{CHICKEN SALAD. MRS.\ JOHN LANDON.}

Take white and choice dark meat of a cold boiled chicken or turkey,
three-quarters same bulk of chopped celery or cabbage, and a few cucumber
pickles, chopped well and mixed together. For the dressing take the
yolks of two hard boiled eggs, rub to a fine powder; mix with it a
teaspoonful of salt, teaspoonful pepper, teaspoonful mustard, two
teaspoonfuls white sugar; then add three teaspoonfuls salad oil, and,
last of all, one-half cup vinegar. Pour the dressing over the chopped
meat, cabbage, \textit{etc}., and stir all well together.


\section*{\raggedright CHICKEN SALAD. MRS.\ A.\ A.\ LUCAS.}

\addcontentsline{toc}{section}{CHICKEN SALAD. MRS.\ A.\ A.\ LUCAS.}

Take two large chickens; boil tender; pick in small bits. Chop as
much celery as you have meat. For the dressing, take six yolks and
one whole egg; beat to a froth, mix with two spoonfuls of salad oil,
one spoonful mixed mustard, a little pepper and salt, one pint vinegar,
heated; before it boils, stir in the other ingredients; cook till
thick, stirring all the time. Boil down the liquid in which the chickens
were cooked until it forms a jelly. Let all cool. Two or three hours
before using, mix meat, celery, liquid, and dressing.


\section*{\raggedright CHICKEN SALAD. MRS.\ G.\ H.\ WRIGHT.}

\addcontentsline{toc}{section}{CHICKEN SALAD. MRS.\ G.\ H.\ WRIGHT.}

Two chickens, boiled tender and minced fine, five hard boiled eggs,
and one raw egg. Take as much chopped cabbage as you have minced chicken;
chop the whites of the boiled eggs, and put with the chicken. Mix
the cooked yolks with the raw egg; add one teacup of the broth and
oil from the chicken; one pint of good vinegar, salt, pepper, mustard,
and season to taste. Part celery and part cabbage can be used, if
desired. Mix all together.


\section*{\raggedright CHICKEN SALAD FOR TWO HUNDRED.\  MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{CHICKEN SALAD FOR TWO HUNDRED.\ \\
 MRS.\ W.\ H.\ ECKHART.}

Thirty chickens, cooked and cut medium fine, fifty heads of celery,
two gallons of good strong vinegar, three pounds of light brown sugar,
ten cents worth of yellow mustard, three pounds of butter, four dozen
eggs, boiled hard. Chop whites, and cream yolks with butter. Boil
vinegar and sugar together, and skim; add the creamed butter and yolks;
also, mustard, salt and pepper to taste; let stand until cold; then
pour over the celery and chicken; mix thoroughly, and add the whites
of eggs. If unable to get celery, use crisp cabbage, with ten cents
worth of celery seed. If you use celery seed, boil it in the vinegar.


\section*{\raggedright CHICKEN SALAD. MRS.\ T.\ H.\ B.\ BEALE.}

\addcontentsline{toc}{section}{CHICKEN SALAD. MRS.\ T.\ H.\ B.\ BEALE.}

Shred cold boiled chicken, and measure one pint chicken and one pint
celery; season with French dressing as below, and keep on ice until
ready to serve.

\textit{French} \textit{dressing}.\mbox{---}One saltspoon of salt,
one-half saltspoon of white pepper, one-fourth teaspoon of onion juice,
one tablespoon of vinegar, three tablespoons of olive oil, or melted
butter; mix in the order given, adding the oil slowly. When ready
to serve your salad, mix it with the boiled dressing given below;
arrange it, and garnish with parsley.

\textit{Boiled} \textit{dressing}.\mbox{---}Mix one teaspoon of
mustard, two teaspoons of salt, two tablespoons of sugar, one-fourth
saltspoon of cayenne pepper, one heaping teaspoon of flour; mix well;
then add one egg, well beaten; and one cup hot water. Put in double
boiler, and boil ten minutes. While it is cooking, add one-half cup
hot vinegar. When done, add one tablespoon of melted butter, or Lucca
oil, if prepared. After it is cooked, turn into a bowl; put on ice
until cold; add to salad just before serving. If you like filberts
in the salad, pour boiling water on them; let them stand a short time,
then throw them into cold water; remove the skins, break into halves;
put into salad before you pour on the boiled dressing.

For a company of seventy-five, use six chickens, and six times both
recipes for dressing, and three pounds of filberts.


\section*{\raggedright BEAN SALAD. MRS.\ W.\ E.\ THOMAS.}

\addcontentsline{toc}{section}{BEAN SALAD. MRS.\ W.\ E.\ THOMAS.}

Cold cooked stringed beans, drained and dressed with a simple oil
and vinegar dressing, or mayonnaise, make an excellent salad.


\section*{\raggedright TOMATO SALAD IN WINTER. MRS.\ DR.\ FISHER.}

\addcontentsline{toc}{section}{TOMATO SALAD IN WINTER. MRS.\ DR.\ FISHER.}

Take the juice from a can of tomatoes, and with gelatine make it into
a jelly that will mold. Lay a slice of this jelly on lettuce leaves,
and serve with mayonnaise.


\section*{\raggedright CUCUMBER SALAD. MRS.\ ELIZA DICKERSON.}

\addcontentsline{toc}{section}{CUCUMBER SALAD. MRS.\ ELIZA DICKERSON.}

Two dozen large cucumbers, six white onions, chopped fine; salt well,
and drain twelve hours; add white mustard seed and celery seed; cover
with strong vinegar.


\section*{\raggedright POTATO SALAD. MISS ANN THOMPSON.}

\addcontentsline{toc}{section}{POTATO SALAD. MISS ANN THOMPSON.}

The yolks of five eggs, five tablespoonfuls vinegar; cook until thick;
then, just before using, add three tablespoonfuls melted butter; beat
to a cream. Put in pepper, salt, and mustard to taste, one onion (chopped
fine), and three-fourths cup of cream. Slice potatoes thin, and pour
dressing over.


\section*{\raggedright GERMAN POTATO SALAD. MRS.\ BELINDA MARTIN.}

\addcontentsline{toc}{section}{GERMAN POTATO SALAD. MRS.\ BELINDA
MARTIN.}

After frying ham, put one-fourth cup of the hot fryings into a skillet
with one cup of good vinegar, one tablespoon of sugar; let boil a
moment. Slice hot boiled potatoes into your salad bowl; season with
pepper and salt, and one onion, chopped fine. Pour over this the hot
vinegar, and mix well. Garnish with hard boiled eggs. Early in the
spring young dandelions added to this are very nice.


\section*{\raggedright POTATO SALAD. MRS.\ DELL W.\ DE WOLFE.}

\addcontentsline{toc}{section}{POTATO SALAD. MRS.\ DELL W.\ DE
WOLFE.}

One gallon cold and thinly sliced good potatoes, six small onions,
sliced thin. Sprinkle very freely with salt and pepper.

\textit{Dressing}.\mbox{---}Yolks of nine fresh eggs, two teaspoonfuls
of ground mustard, a pinch of cayenne pepper, one cup of sugar, one
cup of good cider vinegar, one-half cup butter. Boil the above mixture,
and add one pint of thick sweet cream when the mixture is almost cold.
Two small cucumbers sliced will greatly improve this salad.


\section*{\raggedright CABBAGE SALAD. MRS.\ G.\ H.\ WRIGHT.}

\addcontentsline{toc}{section}{CABBAGE SALAD. MRS.\ G.\ H.\ WRIGHT.}

One small head of cabbage (cut fine), one pint of good vinegar, butter
the size of an egg, three eggs, well beaten with one tablespoon of
flour; salt and pepper to taste. Let dressing come to a boil, and
pour over cabbage while hot.


\section*{\raggedright POTATO SALAD DRESSING. MRS.\ E.\ A.\ SEFFNER.}

\addcontentsline{toc}{section}{POTATO SALAD DRESSING. MRS.\ E.\ A.\ SEFFNER.}

Add the well beaten yolks of five eggs to five tablespoonfuls of boiling
vinegar; cook until it thickens, stirring constantly. Remove from
the fire. Add two tablespoonfuls butter, and stir until cool. Season
with one teaspoon mustard, one of salt, one tablespoon of sugar, pinch
of cayenne pepper, one cup of cream. Use oil in place of butter, if
preferred.


\section*{\raggedright SALAD DRESSING. MRS.\ CHAS.\ MOORE.}

\addcontentsline{toc}{section}{SALAD DRESSING. MRS.\ CHAS.\ MOORE.}

Beat three eggs, and add a teaspoon each of salt, pepper, and mustard;
six tablespoons of cream or milk, small half teacup of vinegar, and
one-half cup sugar; mix thoroughly and set in top of teakettle, stirring
constantly till it thickens.


\section*{\raggedright WEYMOUTH SALAD DRESSING. MRS.\ VOSE.}

\addcontentsline{toc}{section}{WEYMOUTH SALAD DRESSING. MRS.\ VOSE.}

Yolk of one egg, one tablespoon sugar, one saltspoon salt, one teaspoon
mustard, butter size of small egg, one-half cup of vinegar; cook till
thick as cream. Add one-half cup of thick cream before using.


\section*{\raggedright MAYONNAISE DRESSING. MRS.\ T.\ H.\ LINSLEY.}

\addcontentsline{toc}{section}{MAYONNAISE DRESSING. MRS.\ T.\ H.\ LINSLEY.}

Take the yolks of six eggs, one teacup best cider vinegar, one teacup
white sugar, one tablespoon pure mustard, one-fourth pound of butter,
one teaspoon salt, one pint water, two tablespoons corn starch. Put
the water and vinegar in granite iron vessel, and let come to a boil.
Beat the rest of the ingredients to a cream; stir this into the vinegar
rapidly to prevent burning. Put in self-sealing can, and keep in a
cool place.


\chapter*{\raggedright PUDDINGS}

\addcontentsline{toc}{chapter}{PUDDINGS}

\markboth{RECIPES TRIED AND TRUE}{PUDDINGS}

\begin{quotation}
\noindent {\footnotesize {}``The proof of the pudding lies in the
eating.''}{\footnotesize \par}
\end{quotation}

\section*{\raggedright APPLE PUDDING. MRS.\ G.\ H.\ WRIGHT.}

\addcontentsline{toc}{section}{APPLE PUDDING. MRS.\ G.\ H.\ WRIGHT.}

Six good-sized apples, stewed and well beaten; six eggs, beaten separately;
one pint of sweet cream; sweeten and flavor to taste. Bake with an
under crust. It can be eaten with whipped cream and is excellent.


\section*{\raggedright APPLE BATTER PUDDING. MISS KITTIE M.\ SMITH.}

\addcontentsline{toc}{section}{APPLE BATTER PUDDING. MISS KITTIE
M.\ SMITH.}

Mix together one cup flour, one teaspoonful of baking powder, a pinch
of salt; into this rub one tablespoonful of butter. Beat one egg,
and stir into it half a cup of milk; add this to the flour, \textit{etc}.
Pare and slice two sour apples, and press into the dough. Bake about
one-half hour. The beauty of this pudding is that you are always sure
of success. This recipe makes enough for a family of four.

\textit{Sauce}.\mbox{---}One cup of sugar, two-thirds of a cup of
butter, two tablespoonfuls of flour, three gills of boiling water;
boil three minutes; flavor to taste.


\section*{\raggedright APPLE ROLL. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{APPLE ROLL. MRS.\ W.\ H.\ ECKHART.}

Roll plain pie crust as you would for pie, but a little larger; chop
up some apples, and cover this crust; add a layer of sugar, and sprinkle
with cinnamon; then add a layer of raisins, and sprinkle with bits
of citron, chopped fine. Roll all up; pinch the crust closely together
at sides and ends; place in dripping pan with one-half a cup of butter,
and one cup of sugar; pour enough boiling water over it to half cover
the roll; put in oven and bake three hours; baste every half hour
as you would turkey. When done, the roll will have a crust like taffy.
Take out, and serve sliced thin. It is delicious.


\section*{\raggedright BIRDS NEST PUDDING. MRS.\ JOHN KISHLER.}

\addcontentsline{toc}{section}{BIRDS NEST PUDDING. MRS.\ JOHN KISHLER.}

Pare six or eight large good cooking apples; remove the core by cutting
from the end into the middle, so as to leave the apple whole; place
them in a deep pie dish, as near together as they can stand, with
the opening upward. Make a thin batter, using one quart of milk, three
eggs, and sufficient flour; pour this into the dish around the apples
and into the cavities. Bake in a quick oven. Serve with butter and
sugar.


\section*{\raggedright CHOCOLATE PUDDING. MRS.\ ALICE KRANER.}

\addcontentsline{toc}{section}{CHOCOLATE PUDDING. MRS.\ ALICE KRANER.}

Mix one pint of rolled crackers, four tablespoonfuls of chocolate,
and one quart sweet milk; bake two hours, and serve with this\mbox{---}

\textit{Sauce}.\mbox{---}Beat one cup of sugar with butter the size
of an egg; flavor with vanilla.


\section*{\raggedright COTTAGE PUDDING. MRS.\ JENNIE KRAUSE.}

\addcontentsline{toc}{section}{COTTAGE PUDDING. MRS.\ JENNIE KRAUSE.}

One cup of sugar, one-half cup of milk, one and one-half cups of flour;
and one tablespoonful of butter; bake as a cake, and serve with this\mbox{---}

\textit{Sauce}.\mbox{---}Two tablespoonfuls butter, one cup white
sugar, and one tablespoon flour, wet in cold water; one pint of boiling
water. Let boil two or three minutes, stirring all the time. Flavor
with lemon.


\section*{\raggedright CUP PUDDING. MRS.\ G.\ A.\ LIVINGSTON.}

\addcontentsline{toc}{section}{CUP PUDDING. MRS.\ G.\ A.\ LIVINGSTON.}

One egg, two tablespoonfuls of sugar, three tablespoons butter, one-half
to three-fourths pint of water, one and one-half teacups of flour,
or enough to make a thin batter, one and one-half teaspoons baking
powder; mix with fresh fruit or raisins, and steam twenty minutes.


\section*{\raggedright CORN STARCH PUDDING. NELLIE LINSLEY.}

\addcontentsline{toc}{section}{CORN STARCH PUDDING. NELLIE LINSLEY.}

One pint sweet milk, whites of three eggs, two tablespoons corn starch,
three tablespoons sugar, and a little salt. Put milk in kettle, and
when it reaches the boiling point, add sugar, and the corn starch,
dissolved in a little milk. Lastly, add the whites of eggs, whipped
to a stiff froth. Beat it, and let cook a few minutes. Set two-thirds
in a cool place, flavoring it with vanilla. To the remaining one-third,
add half a cake of chocolate, softened and mashed. Put a layer of
half the white pudding into the mold; over this the layer of chocolate,
and then the remainder of the white. One-half a cocoanut or one-half
a pineapple may be substituted for the chocolate.


\section*{\raggedright GOLDEN PUDDING. MRS.\ FRED.\ SCHAEFFER.}

\addcontentsline{toc}{section}{GOLDEN PUDDING. MRS.\ FRED.\ SCHAEFFER.}

One-half a cup of molasses, one-half a cup of butter, one-half a cup
of sour milk, one and one-half cups of flour, one egg, a pinch of
salt, and one-half teaspoonful of soda; mix, and steam two hours.
Serve with this\mbox{---}

\textit{Sauce}.\mbox{---}One egg, one-half cup butter, one cup sugar,
two tablespoons flour, and one pint boiling water. Flavor with vanilla.


\section*{\raggedright STEAMED INDIAN PUDDING. R.\ H.\ JOHNSON.}

\addcontentsline{toc}{section}{STEAMED INDIAN PUDDING. R.\ H.\ JOHNSON.}

One-half cup sour milk, two eggs (beaten stiff), one teaspoonful soda,
one cup seeded raisins, two tablespoonfuls molasses, corn meal for
a stiff batter; mix, and steam two hours. Serve with this\mbox{---}

\textit{Sauce}.\mbox{---}One cup sugar, one-half cup butter (beaten
to a cream) one teaspoonful water, yolk of one egg; heat to a scald;
add the white of egg, well beaten, with a pinch of salt; flavor with
lemon.


\section*{\raggedright BAKED INDIAN PUDDING. MRS.\ M.\ B.\ VOSE.}

\addcontentsline{toc}{section}{BAKED INDIAN PUDDING. MRS.\ M.\ B.\ VOSE.}

Scald one pint of milk; stir into it one-half cup of Indian meal,
one-half cup molasses, and a pinch of salt. When this is cold, pour
over it, without stirring, one pint of cold milk. Bake in a slow oven
about four hours to obtain the color and flavor of the old-fashioned
pudding.


\section*{\raggedright BAKED INDIAN PUDDING. MRS.\ M.\ B.\ VOSE.}

\addcontentsline{toc}{section}{BAKED INDIAN PUDDING. MRS.\ M.\ B.\ VOSE.}

Scald one quart of milk; stir in three-fourths cup of Indian meal,
one-third cup molasses, and a pinch of salt. Beat two eggs with a
half cup of cold milk, and fill the dish. Bake one hour.


\section*{\raggedright FRUIT PUDDING. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{FRUIT PUDDING. MRS.\ W.\ H.\ ECKHART.}

One quart of flour, one egg, two teaspoonfuls of baking powder, one
teaspoonful sugar, butter size of an egg, a little salt; mix with
milk, and roll as for pie crust; cut into pieces four inches square;
in each piece put half of an apple or peach (pared); pinch the corners
together; place in a buttered pan. On top of each dumpling put a lump
of butter, a little cinnamon, and sugar. Pour into the pan one-half
pint of water. Bake, and serve with sweetened milk or cream.


\section*{\raggedright FIG PUDDING. MRS.\ B.\ B.\ CLARK.}

\addcontentsline{toc}{section}{FIG PUDDING. MRS.\ B.\ B.\ CLARK.}

One-half pound figs, one-fourth pound grated bread, two and one-half
ounces powdered sugar, three ounces butter, two eggs, one cup milk.
Chop the figs fine; and mix first with the butter; add the other ingredients
by degrees. Put in a buttered mold, sprinkle with bread crumbs, cover
tightly, and boil for three hours.


\section*{\raggedright FRUIT PUDDING. MISS ANN THOMPSON.}

\addcontentsline{toc}{section}{FRUIT PUDDING. MISS ANN THOMPSON.}

One egg, six even tablespoonfuls sugar, six heaping tablespoonfuls
flour, one heaping tablespoonful baking powder, milk to make batter
a little thinner than cake dough. Put fruit in baking dish; pour the
batter over it, and bake.


\section*{\raggedright ENGLISH PLUM PUDDING. MRS.\ W.\ C.\ BUTCHER.}

\addcontentsline{toc}{section}{ENGLISH PLUM PUDDING. MRS.\ W.\ C.\ BUTCHER.}

Four cups of flour, four {[}one?{]} cups of sweet milk, one-half cup
of sugar, one half cup of molasses, three-fourths cup of chopped suet,
one cup of raisins, one-half cup of currants, one small teaspoonful
of salt, one heaping teaspoon of cinnamon, one heaping teaspoon of
cloves, one-half a nutmeg, and one teaspoon of soda; steam three hours.
This can be kept any length of time. When ready to use, cut off slices
and steam one-half hour.


\section*{\raggedright ORANGE PUDDING. MRS.\ W.\ C.\ RAPP AND MISS NELLIE
LINSLEY.}

\addcontentsline{toc}{section}{ORANGE PUDDING. MRS.\ W.\ C.\ \\
 RAPP AND MISS NELLIE LINSLEY.}

Seed and slice five large oranges; pour over them a cup of sugar.
Take one pint of boiling milk; add yolks of three eggs, one-half cup
of sugar, a tablespoon of corn starch; boil until it thickens; when
nearly cold, pour over the oranges. Beat whites of the eggs with a
little sugar; spread over the top, and brown in oven.


\section*{\raggedright OCEANICA PUDDING. MRS.\ NED THATCHER.}

\addcontentsline{toc}{section}{OCEANICA PUDDING. MRS.\ NED THATCHER.}

One pint of bread crumbs, one quart of milk, one cup of sugar, four
eggs (yolks), butter the size of an egg, grated rind of one lemon;
mix, and bake until done, but not watery. Beat the whites of three
eggs with one cup of sugar, into which has been stirred the juice
of one lemon. Spread over the pudding a layer of jelly and the whites
of eggs. Replace in oven until a nice brown. Serve with sauce.


\section*{\raggedright PUDDING. M.\ E.\ B.}

\addcontentsline{toc}{section}{PUDDING. M.\ E.\ B.}

One pint of flour, one heaping teaspoon of baking powder, one egg,
a pinch of salt, one-half a cup of butter, one-half a cup of sugar;
mix with water or sweet milk to form a thick batter. Fill a pan one-half
full of fruit, sweetened with sugar, and pour the mixture over it.
Put pan in a steamer, and steam one hour. To be eaten with sauce.


\section*{\raggedright PEACH PUDDING. MRS.\ J.\ H.\ REED.}

\addcontentsline{toc}{section}{PEACH PUDDING. MRS.\ J.\ H.\ REED.}

Fill a pudding dish with peaches, cooked and sweetened; pour over
them a batter made of one pint of sweet milk, four eggs, one cup of
sugar, one tablespoon of butter, a little salt, one teaspoon of baking
powder, and two cups of flour. Place in oven, and bake until a rich
brown. Serve with cream.


\section*{\raggedright COLD CUSTARD MADE WITH RENNET. MRS.\ IRA UHLER.}

\addcontentsline{toc}{section}{COLD CUSTARD MADE WITH RENNET.\\
 MRS.\ IRA UHLER.}

Use a piece of rennet about the size of a half dollar. Take two quarts
of good sweet milk, and warm it to the heat of new milk; sweeten to
taste; flavor with nutmeg. Soak the rennet in three or four tablespoons
of warm water a few moments; then place it in the middle of the pan
of milk (with a string attached, and laid out over the edge of the
pan, so that it can be removed without breaking the custard); set
in a cool place until solid. Serve with cream. This is a very delicate
dish for invalids.


\section*{\raggedright POTATO PUDDING. MRS.\ J.\ F.\ McNEAL.}

\addcontentsline{toc}{section}{POTATO PUDDING. MRS.\ J.\ F.\ McNEAL.}

One and one-half pints of mashed potato, one teacup of sugar, one-half
cup of butter, one cup of flour, one quart of milk, four eggs, and
salt to taste. Flavor with lemon, nutmeg, or vanilla. Bake one hour.


\section*{\raggedright QUEEN PUDDING. MRS.\ T.\ J.\ McMURRAY.}

\addcontentsline{toc}{section}{QUEEN PUDDING. MRS.\ T.\ J.\ McMURRAY.}

One pint of bread crumbs, one quart of milk, one cup of sugar, the
yolks of four eggs, the grated rind of one lemon, and a piece of butter
the size of a hen's egg. Bake like a custard. When done, cover with
the whites of the eggs, beaten to a stiff froth with one cup of sugar
and the juice of the lemon. Put back in oven, and brown lightly.


\section*{\raggedright RICE PUDDING. MRS.\ ELIZA DICKERSON.}

\addcontentsline{toc}{section}{RICE PUDDING. MRS.\ ELIZA DICKERSON.}

Wash a small cup of rice, and put into a quart of milk; season to
taste; add one cup of raisins, and set in oven three hours before
dinner. When the mixture begins to brown on top, stir up from the
bottom, repeating this until the pudding is done. If it becomes too
dry, add more milk.


\section*{\raggedright PRESBYTERIAN PUDDING. MRS.\ J.\ EDD THOMAS.}

\addcontentsline{toc}{section}{PRESBYTERIAN PUDDING. MRS.\ J.\ EDD
THOMAS.}

Stew prunes, or any small fruit, sweeten to taste, and while boiling
put in a few thin slices of white bread; when the bread is saturated
with the boiling juice, put the bread in alternate layers in a deep
dish, leaving a thick layer of fruit for the top. Put a plate over
the top, and when cool, set on ice. Serve with sugar and cream. Whipped
cream is preferable.


\section*{\raggedright PEACH TAPIOCA. MRS.\ S.\ E.\ BARLOW.}

\addcontentsline{toc}{section}{PEACH TAPIOCA. MRS.\ S.\ E.\ BARLOW.}

Cover one cup of {}``Farina'' tapioca with a pint of water, allowing
it to soak until all the water has been absorbed. Open a pint can
of peaches, and pour off the liquor; add to this the tapioca, and
cook slowly over a moderate fire until the tapioca is clear and tender;
then stir in the peaches. Turn into a dish, and serve cold, with powdered
sugar and cream. Cherries, unfermented grape juice, or berries can
be used instead of peaches, and will make a most delicious dessert.


\section*{\raggedright TAPIOCA CREAM. MRS.\ O.\ W.\ WEEKS.}

\addcontentsline{toc}{section}{TAPIOCA CREAM. MRS.\ O.\ W.\ WEEKS.}

Soak one teacup of tapioca in water over night. In the morning, set
one quart of milk in a kettle of boiling water, and let it come to
a boil. Stir the yolks of three eggs into the tapioca, with one cup
of sugar; let it boil a few minutes. Beat the whites of the eggs stiff
and put on the top of the cream. Serve cold.


\section*{\raggedright TAPIOCA PUDDING, WITH APPLES. MRS.\ DR.\ FISHER.}

\addcontentsline{toc}{section}{TAPIOCA PUDDING, WITH APPLES. MRS.\ DR.\ FISHER.}

Soak one teacup of tapioca and one teaspoon of salt in one and one-half
pints of cold water for five hours; keep in a warm place but do not
cook. Two hours before dinner, pare and core six large apples; place
them in a pudding dish; fill the cavities made by removing cores with
sugar and a little grated nutmeg, or lemon peel; add a cup of water,
and bake one hour, turning the apples to prevent them drying. When
quite soft, turn over them the tapioca. Bake one hour longer. Serve
with hard sauce of butter and sugar.


\section*{\raggedright SUET PUDDING. MRS.\ FRED.\ SHAEFFER.}

\addcontentsline{toc}{section}{SUET PUDDING. MRS.\ FRED.\ SHAEFFER.}

One cup of molasses, one cup of sweet milk, one cup of suet (chopped
fine), or a half cup of butter, one cup of raisins, half cup of currants,
two and a half cups of flour, and a teaspoon of soda; mix well; add
a pinch of salt, one teaspoonful allspice, and one teaspoon of cinnamon.
Steam two hours.


\section*{\raggedright SUET PUDDING. MRS.\ WILDBAHN.}

\addcontentsline{toc}{section}{SUET PUDDING. MRS.\ WILDBAHN.}

One cup of suet (chopped fine), one cup molasses, one cup raisins
(seeded), one cup sweet milk, three cups flour, one large teaspoon
soda, a little salt; mix, and steam three and one-half to four hours.
Serve with drawn butter sauce.


\section*{\raggedright STEAMED SUET PUDDING. MRS.\ R.\ H.\ JOHNSON AND
MRS.\ J.\ C.\ WALTER.}

One cup of suet (chopped fine), one cup of sugar, one cup milk, one
cup chopped raisins, three cups flour, with two teaspoonfuls baking
powder, a little salt; spice to taste; mix, and steam three hours.

\textit{Sauce}.\mbox{---}One cup of sugar, one-half cup of butter
(beaten to a cream), one tablespoonful of water, the yolk of one egg;
heat to a scald; add the white of egg, well beaten, with a pinch of
salt. Flavor with lemon.


\section*{\raggedright SUET PUDDING. MRS.\ C.\ C.\ CAMPBELL.}

\addcontentsline{toc}{section}{SUET PUDDING. MRS.\ C.\ C.\ CAMPBELL.}

Two cups or suet (chopped fine), two cups of stoned raisins, four
cups flour, two eggs, a pinch of salt, milk enough to make a stiff
batter; put in a pudding bag, and boil three hours.

\textit{Sauce} \textit{for} \textit{pudding}.\mbox{---}One cup of
sugar, one half cup water, yolk of one egg, one teaspoonful butter,
one teaspoonful flour. Flavor with lemon.


\section*{\raggedright SUET PUDDING. MRS.\ P.\ O.\ SHARPLESS.}

\addcontentsline{toc}{section}{SUET PUDDING. MRS.\ P.\ O.\ SHARPLESS.}

One and a half cups suet, chopped very fine and mixed thoroughly with
three cups of flour; one tablespoonful of cinnamon, one cup molasses
or sugar, and one cup sour milk. If sugar is used, mix with the flour
and suet; if molasses, mix with the sour milk, to which add one rounded
teaspoonful of soda. Add, at the last, one large cupful of seeded
raisins and one-half cup currants. Steam at least two hours.


\section*{\raggedright TROY PUDDING. MRS.\ GEO.\ TURNER.}

\addcontentsline{toc}{section}{TROY PUDDING. MRS.\ GEO.\ TURNER.}

One cup of raisins, one cup of New Orleans molasses, one cup of beef
suet; one cup of sweet milk, three cups of flour, one teaspoonful
of soda, one teaspoonful each of ground cloves, ginger, and cinnamon,
saltspoon of salt; mix; pour in pudding pan, and steam from four to
six hours. Serve very hot, with sauce to suit taste. When taken from
steamer, set in oven a moment to dry the top. This rule makes three
small loaves. It will keep to warm over when needed.


\chapter*{\raggedright PIES.}

\addcontentsline{toc}{chapter}{PIES.}

\markboth{RECIPES TRIED AND TRUE}{PIES}

\begin{quotation}
\noindent {\footnotesize {}``Who dare deny the truth, there's poetry
in pie?''}{\footnotesize \par}

\hspace{\stretch{1}}\mbox{---}\noun{Longfellow}.
\end{quotation}
There are plenty of women capable of choosing good husbands (or, if
not good when chosen, of making them good); yet these same women may
be ignorant on the subject of making good pie. Ingenuity, good judgement,
and great care should be used in making all kinds of pastry. Use very
cold water, and just as little as possible; roll thin, and always
from you; prick the bottom crust with a fork to prevent blistering;
then brush it well with the white of egg, and sprinkle thick with
granulated sugar. This will give you a firm, rich crust.

For all kinds of fruit pies, prepare the bottom crust as above. Stew
the fruit, and sweeten to taste. If juicy, put a good layer of corn
starch on top of the fruit before putting on the top crust. This will
prevent the juice from running out, and will form a nice jelly throughout
the pie. Be sure that you have plenty of incisions in the top crust;
then pinch it closely around the edge; sprinkle some granulated sugar
on top, and bake in a moderate oven.


\section*{\raggedright PIE CRUST.\  MRS.\ ELIZA DICKERSON.}

\addcontentsline{toc}{section}{PIE CRUST.\  MRS.\ ELIZA DICKERSON.}

With one cup of flour, use one tablespoonful of lard, and a little
salt; cut the lard into the flour with a knife; use just enough cold
water to stick it together; handle as little as possible. If wanted
richer, add some butter when rolling out.


\section*{\raggedright CUSTARD PIE. FLORENCE ECKHART.}

\addcontentsline{toc}{section}{CUSTARD PIE. FLORENCE ECKHART.}

\emph{Pastry}.\mbox{---}Take one cup shortening (lard and butter
mixed); three cups of flour, a little salt; sift the flour; add the
salt, and rub in the shortening. Use enough ice water to hold all
together, handling as little as possible. Roll from you. One-third
the quantity given is enough for one pie.

\emph{Filling}.\mbox{---}Yolks of four eggs, one quart of milk,
a little salt, and one-half cup of sugar. Bake with under crust only.
Flavor to taste.


\section*{\raggedright ORANGE CREAM PIE. MRS.\ P.\ G.\ HARVEY AND MRS.\ W.\ C.\ RAPP.}

\addcontentsline{toc}{section}{ORANGE CREAM PIE. MRS.\ P.\ G.\ HARVEY\\
 AND MRS.\ W.\ C.\ RAPP.}

Beat thoroughly the yolks of two eggs with one-half cup of sugar;
add one heaping tablespoon of flour, and one even tablespoon of corn
starch, dissolved in a little milk; pour into one pint of boiling
milk, and let cook about three minutes; cool; flavor with extract
of orange, and pour into a baked crust. Beat the whites to a stiff
froth; add one-half cup of sugar; flavor with extract of orange; spread
on top; put in oven and let it slightly brown.


\section*{\raggedright CHESS PIE. IVA FISH.}

\addcontentsline{toc}{section}{CHESS PIE. IVA FISH.}

Three-fourths cup of sugar; butter the size of an egg, yolks of three
eggs, one tablespoon of flour, one pint of milk; flavor with nutmeg.
beat all well together; heat the custard to near boiling; fill pie
and bake. Put white of eggs on top; sprinkle with sugar and brown
in oven.


\section*{\raggedright CREAM PIE. MISS LOURIE, NEW YORK.}

\addcontentsline{toc}{section}{CREAM PIE. MISS LOURIE, NEW YORK.}

One cup of sour cream, one cup of sugar, one cup seeded and chopped
raisins, one egg and a pinch of salt. Bake with two crusts.


\section*{\raggedright CREAM PIE. MRS.\ A.\ C.\ AULT.}

\addcontentsline{toc}{section}{CREAM PIE. MRS.\ A.\ C.\ AULT.}

One cup of milk, one-half cup of sugar, one tablespoonful of corn
starch, yolks of two eggs. Cook milk, sugar, and eggs together; then
stir in the corn starch, and put into baked crust.

\emph{Meringue}.\mbox{---}Whites of two eggs, well beaten with two
tablespoonfuls of sugar. Spread on the pie and bake a light brown.


\section*{\raggedright CORN STARCH PIE. MRS.\ E.\ A.\ SEFFNER.}

\addcontentsline{toc}{section}{CORN STARCH PIE. MRS.\ E.\ A.\ SEFFNER.}

One tablespoonful of corn starch, two tablespoons of sugar, two tablespoons
of sweet milk, yolks of two eggs; beat all together in a warm crock;
stir in a pint of boiling milk; let it boil up once; then add a teaspoon
of vanilla or lemon and a pinch of salt; pour this into a baked crust.
Beat the white of eggs with a teaspoonful of sugar; put over pie,
and brown quickly.


\section*{\raggedright CHOCOLATE PIE. MRS.\ ALICE KRANER.}

\addcontentsline{toc}{section}{CHOCOLATE PIE. MRS.\ ALICE KRANER.}

Grate a tablespoonful of Bakers chocolate in a dish; add one tablespoonful
of flour, the yolks of two eggs, and one-half cup sugar; beat all
together; add one pint sweet milk. Bake with lower crust. Take the
whites of eggs for frosting. This will make one large pie.


\section*{\raggedright LEMON PIE. MRS.\ SUSIE B.\ DE WOLFE.}

\addcontentsline{toc}{section}{LEMON PIE. MRS.\ SUSIE B.\ DE WOLFE.}

Grate the rind and squeeze the juice from two lemons; add two and
one-half cups of boiling water, three cups of sugar, one-half cup
of flour, the yolks of three eggs, and one tablespoon of butter; cook
until thick and clear; put in pans prepared with pastry, and bake.
Beat the whites of eggs with a little sugar; put over top, and brown
lightly.


\section*{\raggedright LEMON PIE. MRS.\ H.\ A.\ MARTIN.}

\addcontentsline{toc}{section}{LEMON PIE. MRS.\ H.\ A.\ MARTIN.}

One lemon, the yolks of two eggs, one heaping cup of sugar, butter
the size of a walnut, three cups of water. Grate the rind of the lemon,
and squeeze out the pulp and juice; add the other ingredients; put
in a stew pan, and let come to a boil; then stir in one large tablespoonful
of corn starch, wet with cream. Bake crust first, and turn in filling.
Beat up the whites of two eggs, with a little pulver ized sugar added,
and put over the top. Put in oven, and brown a little.


\section*{\raggedright LEMON PIE. MRS.\ E.\ HUGHES.}

\addcontentsline{toc}{section}{LEMON PIE. MRS.\ E.\ HUGHES.}

Grate the rind of one smooth, juicy lemon, and squeeze out the juice,
straining it on the rind. Put one cup of sugar and a piece of butter
the size of an egg in a bowl, and one good-sized cupful of boiling
water into a pan on the stove. Moisten a tablespoonful of corn starch,
and stir it into the water; when it boils, pour it over the sugar
and butter, and stir in the rind and juice. When a little coo{]},
add the beaten yolks of two eggs. Butter a deep plate, and cover all
over with cracker dust (very fine crumbs). This is the crust. Pour
in the mixture, and bake; then frost with the whites (beaten stiff),
and brown.


\section*{\raggedright LEMON PIE. MRS.\ JENNIE KRAUSE.}

\addcontentsline{toc}{section}{LEMON PIE. MRS.\ JENNIE KRAUSE.}

One heaping tablespoon of corn starch, one cup of boiling water, one
cup of sugar, one egg, one tablespoon butter, and the juice and rind
of one small lemon. Make into custard, and bake with bottom crust.


\section*{\raggedright LEMON PIE. MRS.\ G.\ M.\ BEICHER.}

\addcontentsline{toc}{section}{LEMON PIE. MRS.\ G.\ M.\ BEICHER.}

For one pie, take one lemon, one cup of sugar, yolks of two eggs,
one cup of water, and two heaping tablespoons of flour. After the
pie is baked, beat the whites of the eggs with one tablespoon of sugar;
spread over pie, and brown in oven.


\section*{\raggedright LEMON PIE. MRS.\ MARY DICKERSON.}

\addcontentsline{toc}{section}{LEMON PIE. MRS.\ MARY DICKERSON.}

One cup of sugar, one large spoon of flour, the grated rind and juice
of one lemon, two eggs, a piece of butter as large as a hickory nut,
and two cups of boiling water; make into custard, reserving whites
of eggs for the top.


\section*{\raggedright LEMON PIES. MARY AULT.}

\addcontentsline{toc}{section}{LEMON PIES. MARY AULT.}

For three pies, take one lemon, one egg, one tablespoonful of corn
starch, one and one-half cups of sugar, one and one-half cups of water;
boil all together for the custard.

\emph{Crust}.\mbox{---}One cup of lard, and a little salt, to three
cups of flour.


\section*{\raggedright LEMON PIE. MRS.\ FENTON FISH.}

\addcontentsline{toc}{section}{LEMON PIE. MRS.\ FENTON FISH.}

Beat thoroughly the yolks of two eggs with one-half cup of sugar;
add one heaping tablespoon of flour, and one even tablespoon of corn
starch, dissolved in milk; pour into one pint of boiling milk, and
let cook about three minutes; add to this the juice and grated rind
of one lemon, and pour into a baked crust. Beat the whites to a stiff
froth; add one-half cup of sugar; spread on top. Put in oven, and
let slightly brown.


\section*{\raggedright MINCE MEAT. MRS.\ R.\ H.\ JOHNSON.}

\addcontentsline{toc}{section}{MINCE MEAT. MRS.\ R.\ H.\ JOHNSON.}

Chop fine four pounds of good boiled beef (one tongue is better),
one pound suet, and eight apples; add two pounds of raisins (seeded),
two pounds of currants, two grated nutmegs, two ounces ground cloves,
one pound citron (cut fine), two pounds brown sugar, two tablespoonfuls
salt, one pint boiled cider. This may be canned like fruit. When ready
to bake pies, add a glass of grape jelly, diluted with water, a little
butter, a few raisins, and sugar if needed.


\section*{\raggedright SUMMER MINCE MEAT. MRS.\ G.\ A.\ LIVINGSTON.}

\addcontentsline{toc}{section}{SUMMER MINCE MEAT. MRS.\ G.\ A.\ LIVINGSTON.}

Two teacups of sugar, one teacup of molasses, two teacups of hot water,
one teacup of chopped raisins, one-half cup of butter, one-half cup
of vinegar, two eggs, six rolled crackers or bread crumbs; cinnamon,
allspice, cloves, and nutmeg to taste.


\section*{\raggedright MINCE MEAT. MRS.\ B.\ TRISTRAM.}

\addcontentsline{toc}{section}{MINCE MEAT. MRS.\ B.\ TRISTRAM.}

Three and a half pint bowls of chopped meat, two and a half bowls
of suet, four bowls of apples, three bowls of raisins (half of them
chopped), two bowls of currants, half a pound of citron (chopped very
fine), seven teaspoons even full of salt, four teaspoons cloves, six
teaspoons cinnamon, five teaspoons of mace, three nutmegs, four bowls
of granulated sugar; mix with sweet cider.


\section*{\raggedright PUMPKIN PIE. MRS.\ C.\ C.\ STOLTZ.}

\addcontentsline{toc}{section}{PUMPKIN PIE. MRS.\ C.\ C.\ STOLTZ.}

Two tablespoonfuls of cooked pumpkin, one egg, one-half cup of sugar,
one-half pint of milk, cinnamon and nutmeg to taste, and a pinch of
salt. This is enough for one pie.


\section*{\raggedright PUMPKIN PIE. MRS.\ T.\ H.\ LINSLEY}

\addcontentsline{toc}{section}{PUMPKIN PIE. MRS.\ T.\ H.\ LINSLEY}

One coffeecup of mashed pumpkin, reduced to the proper consistency
with rich milk and melted butter or cream, one tablespoonful of flour
a small pinch of salt, one teaspoon of ginger, one teaspoon of cinnamon,
one half nutmeg, one half teaspoon of vanilla, one half teaspoon of
lemon extract, two-thirds cup of sugar.

\emph{Puff} \textit{paste}.\mbox{---}One third cup of lard, a little
salt, mix slightly with one and one half cups of flour, moisten with
very cold water, just enough to hold together; get into shape for
your tin as soon as possible. Brush the paste with the white of egg.
Bake in a hot oven until a rich brown.


\section*{\raggedright BLUE STOCKING PUMPKIN PIE. MRS.\ U.\ F.\ SEFFNER.}

\addcontentsline{toc}{section}{BLUE STOCKING PUMPKIN PIE. MRS.\ U.\ F.\ SEFFNER.}

Steam Hubbard Squash, or good sweet pumpkin, until soft, and put through
a colander. Put one-half cup of butter into an iron frying pan over
the fire. When it begins to brown, add one quart of strained pumpkin;
let it cook a few moments, stirring all the time; put into a large
bowl or crock; add two quarts of good rich milk, eight eggs, beaten
separately, two large cups of sugar, one teaspoonful of salt, one
of pepper, one of ginger, one of cinnamon, one of cloves, one grated
nutmeg, and one tablespoonful of vanilla. Bake in moderate oven, with
under crust only. Brush the crust with white of egg before filling.
This will make five pies.


\section*{\raggedright PUMPKIN PIES. MRS.\ E.\ FAIRFIELD.}

\addcontentsline{toc}{section}{PUMPKIN PIES. MRS.\ E.\ FAIRFIELD.}

One quart of pumpkin, one cup of Orleans molasses, one cup of brown
sugar, one pint of milk, three eggs, one tablespoon each of nutmeg,
ginger, and cinnamon, and one teaspoon of salt. This will make two
large, or three small pies.


\section*{\raggedright LEMON PIE. MRS.\ P.\ O.\ SHARPLESS.}

\addcontentsline{toc}{section}{LEMON PIE. MRS.\ P.\ O.\ SHARPLESS.}

One lemon; grate the yellow rind and squeeze the juice. One scant
cup sugar, two tablespoons of flour (rounded full), the yolks of two
eggs, beat until light; then add one and a half cups of boiling water,
in which has been melted a heaping tablespoonful of butter; lastly,
add three drops of vanilla extract. When baked, cover with the whites
of two eggs, beaten to a stiff froth with four tablespoonfuls of sugar.
Return to the oven until it is a very delicate brown. This makes two
small pies, or one large one.


\section*{\raggedright FIG TARTS. MRS.\ T.\ H.\ LINSLEY.}

\addcontentsline{toc}{section}{FIG TARTS. MRS.\ T.\ H.\ LINSLEY.}

Make a puff paste; roll about twice the thickness you would for pie.
Bake in forms cut with the lid of a pound baking powder can; score
in eight parts about one-half inch deep; turn every other one to the
center; pinch them together to hold the filling.

\emph{Fig} \textit{filling} \textit{for} \emph{tarts}.\mbox{---}One-half
pound figs; soak, and cut out the stems; mince very fine. To each
cup of minced figs, put one cup of sugar, and one-half cup of water;
boil until it jells. Fill the shells, and put on top a soft frosting.


\section*{\raggedright LEMON TARTS. MRS.\ SUSIE SEFFNER.}

\addcontentsline{toc}{section}{LEMON TARTS. MRS.\ SUSIE SEFFNER.}

One cup of white sugar, one grated lemon, whites of three eggs beaten
to a froth, and butter the size of a walnut. Put on stove; let come
to a boiling heat, but not boil. Stir in whites of eggs the last thing,
and put in tart shells.


\section*{\raggedright PUMPKIN PIE. MRS.\ R.\ H.\ JOHNSON.}

\addcontentsline{toc}{section}{PUMPKIN PIE. MRS.\ R.\ H.\ JOHNSON.}

One-half pint of stewed pumpkin, one pint of hot milk, one cup of
brown sugar, one egg, one large tablespoonful of flour, one-half large
tablespoonful of butter, one-half teaspoonful of ginger, one-half
teaspoonful of vanilla.


\section*{\raggedright PLUM PIE. MRS.\ JULIA P.\ ECKHART.}

\addcontentsline{toc}{section}{PLUM PIE. MRS.\ JULIA P.\ ECKHART.}

Line a pan with puff paste; put in a layer of Damson plums; sprinkle
with cinnamon and sugar. Put in the oven, and let it bake until the
crust is done; take from the oven; put on top a batter made from three
eggs, one cup of sugar, three tablespoons of cold water, one cup of
flour, one teaspoon of baking powder. This is sufficient batter to
cover three pies. Serve warm.


\section*{\raggedright MOLASSES PIE. MRS.\ L.\ M.\ DENISON.}

\addcontentsline{toc}{section}{MOLASSES PIE. MRS.\ L.\ M.\ DENISON.}

One cup of sugar, one cup of molasses, one cup of cold water, one-half
cup of butter or lard, four cups of flour, one tablespoonful of cinnamon,
and one teaspoonful of soda. Bake in crust as you would custard pie.


\section*{\raggedright RAISIN PIE. MRS.\ J.\ M.\ DAVIDSON.}

\addcontentsline{toc}{section}{RAISIN PIE. MRS.\ J.\ M.\ DAVIDSON.}

One teacupful of raisins (seeded and chopped), one cup of sugar, the
juice of one good-sized lemon, one cup of boiling water; set this
on stove; let come to a boil; then add four heaping teaspoonfuls of
flour, wet in a little cold water; after it boils again, put in a
small piece of butter and a little grated nutmeg; let cool before
making into pies. This makes one very large pie. By doubling the amount,
you can make three good-sized pies. The filling will keep for some
time.


\chapter*{\raggedright CHEESE.}

\addcontentsline{toc}{chapter}{CHEESE.}

\markboth{RECIPES TRIED AND TRUE}{CHEESE}

\begin{quotation}
\noindent {\footnotesize {}``I will make an end of my dinner;}{\footnotesize \par}

\noindent {\footnotesize There's pippins and cheese to come.''}{\footnotesize \par}

\hspace{\stretch{1}}\mbox{---}\textit{\emph{\noun{Shakespeare}}}
\end{quotation}

\section*{\raggedright HOW TO MAKE A WELSH RARE-BIT.}

\addcontentsline{toc}{section}{HOW TO MAKE A WELSH RARE-BIT.}

One-half pint of grated soft cream cheese and one-half cupful of cream,
melted together in a sauce pan; add a little salt, mustard, cayenne
pepper, a teaspoonful of butter, an egg, or yolks of two. Stir until
smooth, and pour over the toast.


\section*{\raggedright WELSH RARE-BIT. MRS.\ W.\ C.\ BUTCHER.}

\addcontentsline{toc}{section}{WELSH RARE-BIT. MRS.\ W.\ C.\ BUTCHER.}

Cut up one pound of cheese in small pieces, and place in a dish, seasoning
with salt and pepper; stir until melted. Have ready toast on a hot
dish; cover slices with the melted cheese. Serve hot, as a relish.
This is used as a course before serving a dinner.


\section*{\raggedright CHEESE FONDA. MRS.\ W.\ C.\ BUTCHER.}

\addcontentsline{toc}{section}{CHEESE FONDA. MRS.\ W.\ C.\ BUTCHER.}

Two scant cups of milk; add three eggs, beaten lightly; season with
one teaspoon of butter, salt, red pepper, and a pinch of soda, dissolved
in a little hot water; then add one cup of dry and fine bread crumbs,
and one-half pound of grated cheese. The bread and cheese should both
be dry before grating it. Put in a buttered dish, with dry crumbs
on the top, and bake in rather a hot oven. Serve at once.


\section*{\raggedright CHEESE SANDWICH.}

\addcontentsline{toc}{section}{CHEESE SANDWICH.}

Heat two cups of milk and one of grated cheese; then add two cups
of fine bread crumbs, half teaspoonful of mustard, pepper and salt;
mix it well. Spread thickly between thin slices of buttered toast.


\section*{\raggedright CHEESE STICKS.}

\addcontentsline{toc}{section}{CHEESE STICKS.}

One cup of grated cheese, one cup of flour, a small pinch of cayenne
pepper, butter same as for pastry; roll thin; cut in narrow strips.
Bake a light brown in a quick oven. Serve with salads.


\section*{\raggedright CHEESE STRAWS. MRS.\ FRED.\ SCHAEFFER.}

\addcontentsline{toc}{section}{CHEESE STRAWS. MRS.\ FRED.\ SCHAEFFER.}

One cup of flour, two cups of grated cheese, one teaspoon of salt,
one teaspoon of baking powder, and water enough to roll out like pie
dough; roll thin, and cut with pastry wheel in long, narrow strips.
Bake in quick oven.


\section*{\raggedright CHEESE WAFERS. FLORENCE ECKHART.}

\addcontentsline{toc}{section}{CHEESE WAFERS. FLORENCE ECKHART.}

Take salted wafers, butter them on one side, and sprinkle thickly
with grated cheese. Place in a dripping pan; put into a warm oven
about fifteen minutes, and serve with meats or salad.


\chapter*{\raggedright CAKES.}

\addcontentsline{toc}{chapter}{CAKES.}

\markboth{RECIPES TRIED AND TRUE}{CAKES}

\begin{quotation}
\noindent {\footnotesize {}``With weights and measures just and true,}{\footnotesize \par}

\noindent {\footnotesize Oven of even heat,}{\footnotesize \par}

\noindent {\footnotesize Well buttered tins and quiet nerves,}{\footnotesize \par}

\noindent {\footnotesize Success will be complete.''}{\footnotesize \par}
\end{quotation}
In making cake, the ingredients used should be of the best quality\mbox{---}the
flour super-fine, and always sifted; the butter fresh and sweet, and
not too much salted. Coffee A, or granulated sugar is best for all
cakes. Much care should be taken in breaking and separating the eggs,
and equal care taken as regards their freshness. One imperfect egg
would spoil the entire lot. Break each egg separately in a teacup;
then into the vessels in which they are to be beaten. Never use an
egg when the white is the least discolored. Before beating the whites,
remove every particle of yolk. If any is allowed to remain, it will
prevent them becoming as stiff and dry as required. Deep earthen bowls
are best for mixing cake, and should be kept exclusively for that
purpose. After using, wash well, dry perfectly, and keep in a dry
place. A wooden spoon or paddle is best for beating batter. Before
commencing to make your cake, see that all the ingredients required
are at hand. By so doing, the work may be done in much less time.

The lightness of a cake depends not only upon the making, but the
baking, also. It is highly important to exercise judgment respecting
the heat of the oven, which must be regulated according to the cake
you bake, and the stove you use. Solid cake requires sufficient heat
to cause it to rise, and brown nicely without scorching. If it should
brown too fast, cover with thick brown paper. All light cakes require
quick heat, and are not good if baked in a cool oven. Those having
molasses as an ingredient scorch more quickly, consequently should
be baked in a moderate oven. Every cook should use her own judgment,
and by frequent baking she will, in a very short time, be able to
tell by the appearance of either bread or cake whether it is sufficiently
done.


\section*{\raggedright DELICATE CAKE. MRS.\ C.\ H.\ WILLIAMS.}

\addcontentsline{toc}{section}{DELICATE CAKE. MRS.\ C.\ H.\ WILLIAMS.}

One cup of white sugar, one-half cup of butter, whites of four eggs
(well beaten), one-half cup of sweet milk, two cups of flour, one
teaspoonful of cream tartar, and one-half teaspoonful of soda. Flavor
with lemon.


\section*{\raggedright WHITE CAKE. MRS.\ ALICE KRANER AND MISS ROSA OWENS.}

One cup of butter, two cups of sugar, one cup of sweet milk, three
cups of flour, whites of five or six eggs, two teaspoons of baking
powder. This is easy to make, and very good.


\section*{\raggedright WHITE CAKE. MRS.\ DELL W.\ DE WOLFE.}

\addcontentsline{toc}{section}{WHITE CAKE. MRS.\ DELL W.\ DE WOLFE.}

Two cups sugar, two-thirds cup butter, the whites of seven eggs (well
beaten), two thirds cup sweet milk, three cups flour, three teaspoonfuls
baking powder. Bake in square or round tins.


\section*{\raggedright WHITE CAKE. MRS.\ WM.\ HOOVER.}

\addcontentsline{toc}{section}{WHITE CAKE. MRS.\ WM.\ HOOVER.}

Whites of five eggs, two cups of sugar, two-thirds cup of butter,
two and one-half cups of flour, one cup of sweet milk, two and one-half
teaspoons of baking powder. Flavor to suit taste.


\section*{\raggedright WHITE CAKE. MRS.\ A.\ C.\ AULT.}

\addcontentsline{toc}{section}{WHITE CAKE. MRS.\ A.\ C.\ AULT.}

Two cups white sugar, one cup butter, one cup sweet milk, two cups
flour, one cup corn starch, whites of six eggs, two teaspoonfuls baking
powder. Flavor to taste.


\section*{\raggedright SNOW CAKE. MRS.\ JOHN KISHLER.}

\addcontentsline{toc}{section}{SNOW CAKE. MRS.\ JOHN KISHLER.}

One cup sugar, one-half cup butter, one-half cup milk, one and one-half
cups flour, one teaspoonful baking powder, whites of four eggs. Flavor
to taste.


\section*{\raggedright LOAF CAKE. MRS.\ JOHN LANDON.}

\addcontentsline{toc}{section}{LOAF CAKE. MRS.\ JOHN LANDON.}

Whites of five eggs, two cups of white sugar, one cup of butter, one
cup of sweet milk, two and a half cups of flour, one cup of corn starch
dissolved in some of the milk, half teaspoonful of soda, and one teaspoonful
of cream tartar.


\section*{\raggedright SILVER CAKE. MRS.\ JOHN LANDON.}

\addcontentsline{toc}{section}{SILVER CAKE. MRS.\ JOHN LANDON.}

Whites of eight eggs, two cups of butter, two cups of sugar, one cup
of milk, one cup of corn starch, two cups of flour, one and one-half
teaspoonfuls of baking powder; mix corn starch, flour, and baking
powder together; add the butter and sugar alternately, then the milk;
add the whites of seven eggs last. Flavor to taste.


\section*{\raggedright GOLD CAKE. MRS.\ JOHN LANDON.}

\addcontentsline{toc}{section}{GOLD CAKE. MRS.\ JOHN LANDON.}

The yolks eight eggs, one whole egg, one-half cup of butter, one and
one-half cups of sugar, three-fourths of a cup of milk, two cups of
flour, one teaspoonful of cream tartar, and one-half teaspoonful of
soda.


\section*{\raggedright ANGELS FOOD CAKE. FLORENCE ECKHART.}

\addcontentsline{toc}{section}{ANGELS FOOD CAKE. FLORENCE ECKHART.}

The whites of ten eggs, one and a half tumblers of granulated sugar,
one tumbler of flour; a heaping teaspoon of cream tartar, a pinch
of salt. Put through the sieve twice. Take one-half of eggs, and stir
in one-half the sugar; beat until they have a gloss; then add the
other half of eggs, and the rest of the sugar. Beat again; then add
the flour and cream tartar. Stir up lightly. Flavor with almond. Bake
one hour in slow oven.


\section*{\raggedright ANGEL CAKE. MRS.\ C.\ C.\ STOLTZ.}

\addcontentsline{toc}{section}{ANGEL CAKE. MRS.\ C.\ C.\ STOLTZ.}

Whites of nine large or ten small fresh eggs, one and one-fourth cups
sifted granulated sugar, one cup sifted flour, one-half teaspoonful
cream tartar; a pinch of salt added to eggs before beating. After
sifting flour four or five times, measure and set aside one cup; then
sift and measure one and one fourth cups granulated sugar; beat whites
of eggs about half; add cream tartar and beat until very, very stiff.
Stir in sugar, and then flour, very lightly. Put in pan in moderate
oven at once, and bake from thirty-five to fifty minutes.


\section*{\raggedright ANGEL FOOD CAKE. MISS NELLIE LINSLEY.}

\addcontentsline{toc}{section}{ANGEL FOOD CAKE. MISS NELLIE LINSLEY.}

Whites of eleven eggs, one cup of flour, one and one-half cups of
granulated sugar, one teaspoonful of cream tartar, one teaspoonful
of almond extract, one-half teaspoonful of salt. Sift sugar once;
flour three times; add cream tartar to flour, and sift three times.
Bake forty minutes.


\section*{\raggedright SUNSHINE CAKE. MRS.\ FRANK ARROWSMITH AND MAUD STOLTZ.}

\addcontentsline{toc}{section}{SUNSHINE CAKE. MRS.\ FRANK\\
 ARROWSMITH AND MAUD STOLTZ.}

Whites of seven small eggs, yolks of five eggs, one cup of granulated
sugar, two-thirds cup of flour, one-third teaspoon of cream tartar,
and a pinch of salt. Sift the flour and sugar five times; measure,
and set aside, as for angel cake. Beat yolks of eggs thoroughly; then,
after washing beater, beat the whites about half; add cream tartar,
and beat until very, very stiff. Stir in sugar lightly; then the beaten
yolks thoroughly; then add flour and flavoring, and put in tube pan
in the oven at once. It will bake in thirty-five to fifty minutes.


\section*{\raggedright COLD WATER CAKE. MISS ANNA BARTH.}

\addcontentsline{toc}{section}{COLD WATER CAKE. MISS ANNA BARTH.}

One and one-half cups of sugar, one-quarter cup of butter, two and
one-half cups of flour, two eggs, one cup of water, two teaspoons
of baking powder. Flavor with vanilla or lemon.

\bigskip{}
\noindent \noun{Longest established in Marion \mbox{---} Jennie
Thomas, milliner.}


\section*{\raggedright BRIDE'S CAKE. MRS.\ J.\ J.\ SLOAN.}

\addcontentsline{toc}{section}{BRIDE'S CAKE. MRS.\ J.\ J.\ SLOAN.}

Two cups of butter, four cups of pulverized sugar, two cups of sweet
milk, two scant cups of corn starch, four heaping cups of flour, whites
of twelve eggs, one tablespoon of lemon extract, three heaping teaspoons
of baking powder. Cream the butter and sugar; add the well beaten
whites; then the milk, the corn starch, and the flour in which baking
powder has been sifted. This should be as stiff as pound cake. Bake
in a moderate oven. It makes a very large cake, or two moderate-sized
ones. Sometimes you will have to use more or less flour, according
to the size of your eggs.


\section*{\raggedright SPONGE CAKE. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{SPONGE CAKE. MRS.\ W.\ H.\ ECKHART.}

The yolks of four eggs, one cup of sugar, one cup of flour, four tablespoonfuls
of cold water, one teaspoonful of baking powder; add the whites of
four eggs. Bake in a quick oven, but not too hot.


\section*{\raggedright SPONGE CAKE. MRS.\ HARRY TRUE.}

\addcontentsline{toc}{section}{SPONGE CAKE. MRS.\ HARRY TRUE.}

One cup of sugar, one and a half cups of flour, three eggs, two tablespoons
of water, one heaping teaspoon of baking powder.


\section*{\raggedright SPONGE CAKE. MRS.\ P.\ O.\ SHARPLESS.}

\addcontentsline{toc}{section}{SPONGE CAKE. MRS.\ P.\ O.\ SHARPLESS.}

Four eggs, one and a third cups of sugar, three tablespoonfuls of
water, and two cups of flour, through which has been sifted two small
teaspoonfuls of baking powder. Flavor with lemon extract.

\bigskip{}
\noindent \noun{The best cooks buy millinery goods of Jennie Thomas.}


\section*{\raggedright SPONGE CAKE. MRS.\ T.\ H.\ LINSLEY.}

\addcontentsline{toc}{section}{SPONGE CAKE. MRS.\ T.\ H.\ LINSLEY.}

One cup of sugar, one cup of flour, three eggs. Beat altogether fifteen
minutes; add one-half cup of milk, and one teaspoonful of baking powder.


\section*{\raggedright LEMON CAKE. MRS.\ T.\ H.\ LINSLEY.}

\addcontentsline{toc}{section}{LEMON CAKE. MRS.\ T.\ H.\ LINSLEY.}

Three cups of powdered sugar, and one cup of butter rubbed to a cream.
Stir in the yolks of five well-beaten eggs. Dissolve one teaspoon
of salaratus in a teacup of milk; add this, and then the juice and
grated rind of one lemon, and the whites of the eggs. Sift in as lightly
as possible four teacups of flour, and put in pan. Bake about one-half
hour.


\section*{\raggedright MARBLE CAKE. MRS.\ C.\ H.\ WILLIAMS AND MRS.\ ELIZABETH
McCURDY.}

\addcontentsline{toc}{section}{MARBLE CAKE. MRS.\ C.\ H.\ WILLIAMS\\
 AND MRS.\ ELIZABETH McCURDY.}

\textit{Light} \textit{part}.\mbox{---}One and one-half cups sugar,
one-half cup butter, one-half cup sweet milk, one-half teaspoon soda,
one teaspoon cream tartar, whites of four eggs, two and one-half cups
flour.

\emph{Dark} \textit{part}.\mbox{---}One cup brown sugar, one cup
molasses, one-half cup butter, one half cup milk, one-half teaspoon
soda, one teaspoon cream tartar, two and one-half cups flour, yolks
of four eggs, one-half tablespoon each of ground cloves, allspice,
cinnamon, and nutmeg.

When both parts are ready, drop a spoon of light and then one of dark
in the pan.


\section*{\raggedright POUND CAKE. MRS.\ U.\ F.\ SEFFNER.}

\addcontentsline{toc}{section}{POUND CAKE. MRS.\ U.\ F.\ SEFFNER.}

One pound of butter, one pound of sugar, one pound of flour (sifted),
ten eggs (beaten separately), one-half teacup of rose water, one nutmeg
(grated), one pound of citron. Wash the citron; chop it fine. Beat
the butter and sugar to a cream; add the rose water and nutmeg, then
the yolks of eggs, and part of the flour; then the whites of eggs
and remainder of the flour; lastly, the fruit, lightly floured. Bake
in a moderate oven about two or two and one-half hours. Line the pan
with white paper.


\section*{\raggedright HICKORY NUT CAKE. MRS.\ C.\ C.\ CAMPBELL.}

\addcontentsline{toc}{section}{HICKORY NUT CAKE. MRS.\ C.\ C.\ CAMPBELL.}

One and one-half cups sugar, one-half cup butter, three-fourths cup
sweet milk, three cups flour, two teaspoonfuls baking powder, two
eggs, one cup hickory nut meats.


\section*{\raggedright MOTHER'S OLD-FASHIONED CAKE. MRS.\ O.\ W.\ WEEKS.}

\addcontentsline{toc}{section}{MOTHER'S OLD-FASHIONED CAKE. MRS.\ O.\ W.\ WEEKS.}

One and a half cups of brown sugar, two eggs, one teacup of sour cream,
one even teaspoon of soda, about two and a half cups of flour. If
sour cream is not used, take instead one cup of milk, and one-half
cup of butter.


\section*{\raggedright LOAF CAKE. MRS.\ R.\ H.\ JOHNSON.}

\addcontentsline{toc}{section}{LOAF CAKE. MRS.\ R.\ H.\ JOHNSON.}

One pint bread dough; one cup sugar, one-half cup butter, one egg,
one-half teaspoonful baking powder. Spice, raisins, and citron to
taste.


\section*{\raggedright LOAF CAKE. MRS.\ ELIZA BOWEN.}

\addcontentsline{toc}{section}{LOAF CAKE. MRS.\ ELIZA BOWEN.}

Mix one pint of milk with two quarts of flour and one cup of yeast,
let stand in a warm place all night. In morning, beat until very light
four eggs, one pound of sugar, three-eighths pound of butter, one
teaspoon of salt, one teaspoon cinnamon, half a nutmeg; mix with the
dough thoroughly, and beat for a long time. When raised again, dredge
with flour, a cup of seeded raisins, half a pound of currants, one-fourth
pound of citron; add to dough; put into the pan, and let stand to
rise again for half an hour. Bake in an oven suitable for bread. This
cake will keep a long time.


\section*{\raggedright RAISIN CAKE. MRS.\ FRANK ARROWSMITH.}

\addcontentsline{toc}{section}{RAISIN CAKE. MRS.\ FRANK ARROWSMITH.}

Two cups of brown sugar, one scant cup of butter, one cup of sweet
milk, four eggs, one and one-half teaspoons of baking powder, three
cups of flour, one teaspoon each of cinnamon and cloves, one pound
of raisins. This makes two cakes. Pour boiling water on the raisins,
and let stand a few minutes before stoning them.


\section*{\raggedright DRIED APPLE FRUIT CAKE. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{DRIED APPLE FRUIT CAKE. MRS.\ W.\ H.\ ECKHART.}

Take three cups of dried apples, and soak over night; then chop them
fine, and cook slowly for three hours in three cups of baking molasses,
stirring often; let cool over night. Then take two cups of sugar,
one cup of butter, three eggs, four cups of flour, two teaspoons of
baking powder, two teaspoons of ground cinnamon, two teaspoons of
ground cloves, one grated nutmeg, two cups of raisins, one cup of
citron (cut fine), and one pound of figs (chopped). Lastly, add the
cooked apples. Stir all together, and bake as you would other fruit
cake for two hours or longer in rather slow oven.

\bigskip{}
\noindent \noun{{}``}\emph{\noun{Electric}} \textit{\noun{light}}
\noun{}\textit{\noun{flour}}\noun{'' is pure, white, and nutritious.}


\section*{\raggedright APPLE FRUIT CAKE. MRS.\ T.\ H.\ LINSLEY.}

\addcontentsline{toc}{section}{APPLE FRUIT CAKE. MRS.\ T.\ H.\ LINSLEY.}

One cup of butter, two cups of sugar, one cup of sweet milk, two eggs,
one teaspoon of soda, three and one-half cups of flour, two cups of
raisins, two cups of dried apples, soaked over night, chopped fine,
and then stewed in two cups of molasses. Beat butter and sugar to
a cream; add milk, in which dissolve the soda; then the beaten eggs,
the flour, and lastly, stir in well the raisins and apples. Bake one
and a half hours.


\section*{\raggedright COFFEE CAKE. MAUD STOLTZ.}

\addcontentsline{toc}{section}{COFFEE CAKE. MAUD STOLTZ.}

One cup brown sugar, one cup molasses, one cup boiling coffee, one-half
cup lard, one-half cup butter, one egg, one teasponful soda, one teaspoonful
salt, one tablespoonful cloves, one tablespoonful cinnamon, one tablespoonful
allspice, one tablespoonful vanilla, one tablespoonful lemon, one
nutmeg, one cup chopped raisins, four cups flour.


\section*{\raggedright COFFEE CAKE. MRS.\ BECKIE SMITH AND MRS.\ JOSIE C.\ YAGER.}

\addcontentsline{toc}{section}{COFFEE CAKE. MRS.\ BECKIE SMITH\\
 AND MRS.\ JOSIE C.\ YAGER.}

One cup brown sugar, one cup molasses, one-half cup butter, one cup
strong liquid coffee, one or two eggs, four cups flour, one teaspoon
soda, one tablespoon cinnamon, one teaspoon cloves, one nutmeg, one
pound raisins, one-half pound currants, citron as you like. Mix the
cake part, adding soda last. Dredge the fruit with flour before putting
in. Bake in one large loaf, or two smaller ones.

\bigskip{}
\noindent \noun{Use {}``}\emph{\noun{Electric}} \textit{\noun{light}}
\noun{}\textit{\noun{flour}}\noun{'' with these cake recipes.}


\section*{\raggedright COFFEE CAKE. MRS.\ T.\ H.\ LINSLEY.}

\addcontentsline{toc}{section}{COFFEE CAKE. MRS.\ T.\ H.\ LINSLEY.}

One cup butter, two cups brown sugar, one cup liquid coffee, six eggs,
one cup currants, one cup raisins, two teaspoons ground cinnamon,
two teaspoons ground cloves, one teaspoon soda, and three cups flour.


\section*{\raggedright HICKORY NUT CAKE. MRS.\ T.\ H.\ LINSLEY.}

\addcontentsline{toc}{section}{HICKORY NUT CAKE. MRS.\ T.\ H.\ LINSLEY.}

One cup butter, two cups sugar, five eggs, one cup sweet milk, one
pint hickory nut meats, one pound raisins or currants, one pound flour,
one heaping teaspoon baking powder.


\section*{\raggedright HICKORY NUT CAKE. MRS.\ W.\ C.\ RAPP.}

\addcontentsline{toc}{section}{HICKORY NUT CAKE. MRS.\ W.\ C.\ RAPP.}

Two cups of sugar, one-half cup of butter, one cup of sweet milk,
two and a half cups of flour, three teaspoons of baking powder, two
eggs, and one pint of nut kernels.


\section*{\raggedright RAISED CAKE. MRS.\ JENNIE HERSHBERGER, TIFFIN, OHIO.}

\addcontentsline{toc}{section}{RAISED CAKE. MRS.\ JENNIE\\
 HERSHBERGER, TIFFIN, OHIO.}

Three cups bread sponge, three cups sugar, one cup butter, three eggs,
one teaspoonful soda dissolved in a little water, one pound raisins,
one teaspoonful each of cloves, cinnamon, nutmeg, and allspice; flour
enough to stiffen.


\section*{\raggedright FRUIT CAKE. MRS.\ A.\ A.\ LUCAS.}

\addcontentsline{toc}{section}{FRUIT CAKE. MRS.\ A.\ A.\ LUCAS.}

One pound of brown sugar, one pound of browned flour, three-quarters
of a pound of butter, one cup of molasses, twelve eggs, two pounds
of stoned raisins, two pounds of currants, one-half pound of citron
cut in strips, one-half pound of figs chopped fine, one-half pound
of almonds chopped fine, two wine glasses of boiled cider, two ounces
of vanilla, one tablespoon of ground cinnamon, one small tablespoon
of ground cloves, one tablespoon of ground mace, one grated nutmeg,
a little pepper, and three teaspoons of baking powder. Bake three
hours.


\section*{\raggedright FRUIT CAKE. MRS.\ T.\ H.\ LINSLEY.}

\addcontentsline{toc}{section}{FRUIT CAKE. MRS.\ T.\ H.\ LINSLEY.}

One cup butter, one cup brown sugar, two-thirds cup molasses, three
cups flour, one-half cup sour milk, one cup raisins, one cup currants,
one teaspoon soda in milk, four eggs, citron and spice to taste.


\section*{\raggedright FRUIT CAKE. MRS.\ G.\ H.\ WRIGHT.}

\addcontentsline{toc}{section}{FRUIT CAKE. MRS.\ G.\ H.\ WRIGHT.}

One pound flour, one pound brown sugar, one pound citron, two pounds
raisins, two pounds currants, three-fourths pound butter, one pound
almonds, one ounce mace, one cup molasses, one-half teaspoon soda
stirred in molasses, ten eggs. Stir sugar and butter to a cream; then
add whites and yolks of eggs, beaten separately. Stir in flour gradually,
and molasses and spices; lastly, the fruit. This makes three loaves.
Bake in a moderate oven.


\section*{\raggedright FRUIT CAKE. MRS.\ JOHN EVANS.}

\addcontentsline{toc}{section}{FRUIT CAKE. MRS.\ JOHN EVANS.}

Two cups butter, two and one-half cups sugar, two and one-half cups
molasses, eight cups flour, two cups sour milk, eight eggs, two teaspoonfuls
soda, three pounds raisins, three pounds currants, one pound citron,
one pound figs, two lemons (grate the rind and squeeze the juice),
two glasses of jelly, cloves, mace, cinnamon, and nutmegs. Mix flour
and fruit alternately. Bake three and one-half hours.


\section*{\raggedright PLAIN FRUIT CAKE. MRS.\ R.\ H.\ JOHNSON.}

\addcontentsline{toc}{section}{PLAIN FRUIT CAKE. MRS.\ R.\ H.\ JOHNSON.}

One cup sugar, one-half cup butter, three cups flour, one cup water,
two eggs, one teaspoonful baking powder, one pound seeded and chopped
raisins; nutmeg, cinnamon, and citron to taste.


\section*{\raggedright BLACK WEDDING CAKE. MRS.\ J.\ J.\ SLOAN.}

\addcontentsline{toc}{section}{BLACK WEDDING CAKE. MRS.\ J.\ J.\ SLOAN.}

One cup butter, one and one-half cups brown sugar, one cup molasses,
one cup sweet milk, three cups flour, two teaspoonfuls baking powder
sifted into flour, five well beaten eggs, two pounds raisins, one
pound currants, one-half pound chopped citron, one-half teaspoonful
ground allspice, one-half teaspoonful cinnamon, one-half a nutmeg.
Put flour in oven, and brown\mbox{---}be careful not to burn. Dredge
fruit, and add last.


\section*{\raggedright WHITE FRUIT CAKE. MRS.\ SAMUEL SAITER.}

\addcontentsline{toc}{section}{WHITE FRUIT CAKE. MRS.\ SAMUEL SAITER.}

Cream one pound butter and one pound powdered sugar together; to this
add the beaten yolks of twelve eggs, one pound sifted flour, and two
teaspoons baking powder. Grate one cocoanut, blanch and chop one half
pound almonds; slice one and one-half pounds citron; add to batter
and stir in beaten whites of eggs. Put in a pan lined with greased
paper, and bake two hours. When cold, ice.

\bigskip{}
\noindent \noun{If you use {}``}\emph{\noun{Electric}} \textit{\noun{light}}
\noun{}\textit{\noun{flour}}\noun{'' with the recipes in this
book, you have no trouble.}


\chapter*{\raggedright LAYER CAKES.}

\addcontentsline{toc}{chapter}{LAYER CAKES.}

\markboth{RECIPES TRIED AND TRUE}{LAYER CAKES}


\section*{\raggedright EXCELLENT WHITE CAKE. MRS.\ W.\ C.\ BUTCHER.}

\addcontentsline{toc}{section}{EXCELLENT WHITE CAKE. MRS.\ W.\ C.\ BUTCHER.}

Beat two cups of sugar and three-fourths cup of butter to a cream,
and then add three-fourths cup of water, three heaping cups of flour,
the whites of six eggs beaten to a stiff froth, three teaspoons of
baking powder, and one teaspoon of vanilla. Bake in layer pans, and
put together with frosting.


\section*{\raggedright WHITE LAYER CAKE. MRS.\ A.\ C.\ AULT.}

\addcontentsline{toc}{section}{WHITE LAYER CAKE. MRS.\ A.\ C.\ AULT.}

Two cups sugar, one cup butter, one cup sweet milk, four cups sifted
flour, four teaspoonfuls baking powder, whites of four eggs. Flavor
to taste.


\section*{\raggedright YELLOW LAYER CAKE. MRS.\ A.\ C.\ AULT.}

\addcontentsline{toc}{section}{YELLOW LAYER CAKE. MRS.\ A.\ C.\ AULT.}

One and one-half cups sugar, one-half cup butter, one-half cup milk,
one and one-half cups flour, one-half cup corn starch, two teaspoonfuls
baking powder, three eggs (separate whites). Flavor to taste.


\section*{\raggedright BLACKBERRY JAM CAKE. OZELLA SEFFNER.}

\addcontentsline{toc}{section}{BLACKBERRY JAM CAKE. OZELLA SEFFNER.}

Two-thirds cup of butter, one full cup of brown sugar, one cup of
blackberry jam, one-half cup of sweet milk, three eggs, two cups of
flour, two teaspoons of baking powder, one teaspoon each of cinnamon
and allspice, one-half teaspoon of cloves, one-quarter cup of chopped
citron, one cup of either walnuts or hickory nuts, vanilla flavoring.
Bake in layers and fill between with either frosting or fig paste.


\section*{\raggedright BLACKBERRY JAM CAKE. MRS.\ M.\ S.\ LEONARD, MRS.\ EVA
L.\ FLETCHER, GAIL HAMILTON.}

\addcontentsline{toc}{section}{BLACKBERRY JAM CAKE. MRS.\ M.\ S.\ LEONARD,\\
 MRS.\ EVA L.\ FLETCHER, GAIL HAMILTON.}

One cup coffee A or light brown sugar, one-half cup butter, two cups
flour, one cup blackberry jam, three eggs, three tablespoons sour
cream, one teaspoon soda, two teaspoons cinnamon, one-half a nutmeg.
Put in the ingredients in the order given. Bake in layers, and finish
with boiled icing.


\section*{\raggedright BLACKBERRY JAM CAKE. MRS.\ ALICE KRANER.}

\addcontentsline{toc}{section}{BLACKBERRY JAM CAKE. MRS.\ ALICE
KRANER.}

One cup brown sugar, one-half cup butter, one cup jam, one-half cup
seeded raisins, two cups flour, three eggs, two teaspoons baking powder,
four tablespoons sweet milk, one teaspoonful cinnamon, one-half nutmeg.
Bake like jelly cake, with icing between layers.


\section*{\raggedright GRAPE JAM CAKE. MRS.\ J.\ EDD THOMAS.}

\addcontentsline{toc}{section}{GRAPE JAM CAKE. MRS.\ J.\ EDD THOMAS.}

This may be made like blackberry jam cake, only substituting grape
jam for the blackberry.


\section*{\raggedright CHOCOLATE CAKE. WINONA HUGHES.}

\addcontentsline{toc}{section}{CHOCOLATE CAKE. WINONA HUGHES.}

One cup brown sugar, one-half cup butter, one-half cup sweet milk,
two eggs, two cups flour, one teaspoon soda dissolved in a little
warm water and then added to the milk.

Make a cream of one cup grated chocolate, two-thirds cup brown sugar,
one-half cup sweet milk, yolk of one egg, and one teaspoon vanilla.
Cook up until like cream, and mix into above cake. Bake in slow oven
in two layers, or in one shallow pan; frost with a white frosting,
or the following\mbox{---}

\textit{Chocolate} \textit{frosting}.\mbox{---}Put enough water
over a cup of white sugar to dissolve it; grate into it two squares
of chocolate, and boil until thick enough to spread. Put on cake when
cool.


\section*{\raggedright CHOCOLATE CAKE. MRS.\ HARRY TRUE.}

\addcontentsline{toc}{section}{CHOCOLATE CAKE. MRS.\ HARRY TRUE.}

One scant cup butter, two cups sugar, two cups flour, one-half cup
sweet milk, three eggs, two teaspoons baking powder, one-half teaspoon
vanilla; add a small quarter cake of chocolate, grated and dissolved
in one-half cup boiling water. Allow this to cool before adding it
to the cake. Leave out the white of one egg for icing between the
layers of cake.


\section*{\raggedright CHOCOLATE CAKE. MRS.\ JOHN D.\ STOKES.}

\addcontentsline{toc}{section}{CHOCOLATE CAKE. MRS.\ JOHN D.\ STOKES.}

Grate one-half cup chocolate; mix with one-half cup milk, yolk of
one egg, one cup pulverized sugar, one teaspoon vanilla. Boil until
chocolate and sugar are melted. Let this cool while making cake from
one cup sugar, one-half cup butter, one-half cup milk, two cups flour,
two eggs, two teaspoons baking powder; add to this the boiled chocolate,
and bake in layers.

\emph{Filling}.\mbox{---}Boil two cups granulated sugar and six
tablespoons water until it threads; then stir into it the whites of
two eggs, well beaten. Flavor with vanilla.

\bigskip{}
\noindent \noun{Buy seasonable and stylish millinery of Jennie Thomas.}


\section*{\raggedright DELICIOUS CHOCOLATE CAKE. MIRIAM DE WOLFE.}

\addcontentsline{toc}{section}{DELICIOUS CHOCOLATE CAKE. MIRIAM DE
WOLFE.}

Three-fourths cup butter, two cups sugar, one cup sweet milk, three
scant cups flour, three teaspoonfuls baking powder; lastly, the whites
of five eggs, beaten to a stiff froth. Bake in layers.

\emph{Icing}.\mbox{---}Boil two cups of sugar to a taffy; add the
white of one egg, beaten to a stiff froth and one ten cent cake of
German chocolate, grated. Beat the icing continually while stirring
in the white of egg and until it is almost cold.


\section*{\raggedright CHOCOLATE CAKE. MRS.\ J.\ C.\ WALTER.}

\addcontentsline{toc}{section}{CHOCOLATE CAKE. MRS.\ J.\ C.\ WALTER.}

One and one-half cups sugar, two-thirds cup butter, one teaspoonful
vanilla, two thirds cup milk, two cups flour, three level teaspoonfuls
baking powder, whites of five eggs, well beaten.

\emph{Icing}.\mbox{---}One and one half cups sugar, one half cup
milk (or a little more), a lump of butter the size of a walnut, one
teaspoonful vanilla. Boil until waxy; remove from fire; beat until
stiff. Spread melted chocolate on bottom and top of layers, and put
the cream icing between.


\section*{\raggedright CREAM CAKE. MRS.\ JOSIE YAGER.}

\addcontentsline{toc}{section}{CREAM CAKE. MRS.\ JOSIE YAGER.}

One cup sugar, three eggs, one and one-half cups flour, three tablespoons
water, two teaspoons baking powder, flavoring to taste. Bake in about
three layers and put between them this\mbox{---}

\textit{Cream}.\mbox{---}Three-quarters pint milk, one egg, two
tablespoons corn starch, three tablespoons sugar. Put milk on to boil;
mix other ingredients together; put in milk, and boil until it thickens.
Flavor to taste when cool.


\section*{\raggedright CREAM CAKE. MRS.\ FENTON FISH.}

\addcontentsline{toc}{section}{CREAM CAKE. MRS.\ FENTON FISH.}

Two tablespoons butter, two teacups sugar, three eggs, one-half teacup
sweet milk, two tablespoons cold water, two teacups flour, two teaspoons
baking powder. Bake quickly in three or four round tins.

\textit{Cream}.\mbox{---}One-half pint milk, one-half teacup sugar,
a small piece butter, one egg, one tablespoon corn starch, boil until
very thick. When nearly cold, flavor with vanilla. When the cakes
are cool, put them together with it.


\section*{\raggedright CREAM CAKE. MRS.\ NED THATCHER.}

\addcontentsline{toc}{section}{CREAM CAKE. MRS.\ NED THATCHER.}

Two cups white sugar, one-half cup butter, one cup sweet milk, one
cup corn starch, two cups flour, two teaspoonfuls baking powder, whites
of seven eggs, beaten and added last.

\emph{Filling}.\mbox{---}Whip one pint cream; sweeten and flavor
to taste, and spread between layers.


\section*{\raggedright CREAM CAKE. MRS.\ G.\ H.\ WRIGHT.}

\addcontentsline{toc}{section}{CREAM CAKE. MRS.\ G.\ H.\ WRIGHT.}

Two cups granulated sugar, three-fourths cup butter, one cup sweet
milk, three cups sifted flour, three teaspoons baking powder sifted
in the flour, the well beaten whites of eight eggs. Bake in three
layers.

One pint rich sweet cream, whipped with one small teacup sugar. Flavor
to taste, and put between layers.


\section*{\raggedright CUSTARD CAKE. MISS ANN THOMPSON.}

\addcontentsline{toc}{section}{CUSTARD CAKE. MISS ANN THOMPSON.}

Four eggs, one and one-half cups sugar, two tablespoons water, two
cups flour, two teaspoons baking powder.

\emph{Filling}.\mbox{---}One egg, one-half pint sweet milk, one-half
cup sugar, two tablespoons flour, butter size of hickory nut. Flavor
to taste.


\section*{\raggedright LEMON CREAM CAKE. MRS.\ C.\ H.}

\addcontentsline{toc}{section}{LEMON CREAM CAKE. MRS.\ C.\ H.}

One-half cup butter, two cups sugar, one cup sweet milk, three eggs
(yolks and whites beaten separately), three cups flour, three teaspoonfuls
baking powder.

\emph{Filling}.\mbox{---}One cup sugar, two teaspoonfuls butter,
two eggs, and the grated rind and juice of two lemons; mix all together,
and boil to consistency of jelly. Spread between layers, and dust
powdered sugar on top.


\section*{\raggedright ICE-CREAM CAKE. MRS.\ C.\ H.}

\addcontentsline{toc}{section}{ICE-CREAM CAKE. MRS.\ C.\ H.}

One cup butter rubbed with two cups white sugar to a cream, one cup
sweet milk, three and one-half cups flour, three level teaspoons baking
powder, and whites of eight eggs. Bake in jelly tins, and put together
with boiled icing flavored with orange.


\section*{\raggedright ROLL JELLY CAKE. GAIL HAMILTON.}

\addcontentsline{toc}{section}{ROLL JELLY CAKE. GAIL HAMILTON.}

Four eggs (yolks and whites beaten separately), one and one-half cups
sugar, one and one-half cups flour, two tablespoonfuls water, one-half
teaspoonful baking powder mixed with the flour. Bake in dripping pan;
spread with jelly, and roll.


\section*{\raggedright LEMON JELLY CAKE. IVA FISH.}

\addcontentsline{toc}{section}{LEMON JELLY CAKE. IVA FISH.}

Yolks of three eggs, and one cup of sugar, well beaten; one cup of
flour, one heaped teaspoon of baking powder; about one-half cup of
water, a little salt, whites of three eggs, well beaten.

\textit{Jelly}.\mbox{---}Juice and grated rind of one lemon, one
cup of sugar, one egg, one cup of water, one tablespoon of corn starch
dissolved in part of the water. Put all together, and boil in a pail
of water until it thickens.


\section*{\raggedright FIG CAKE. MRS.\ C.\ C.\ CAMPBELL.}

\addcontentsline{toc}{section}{FIG CAKE. MRS.\ C.\ C.\ CAMPBELL.}

Whites of six eggs, two cups white sugar, one cup butter, one cup
sweet milk, two teaspoonfuls baking powder, three scant cups flour.

\emph{Filling}.\mbox{---}One pound cut figs, one pint cream, whipped
and sweetened. Put a layer of fig; then one of cream.


\section*{\raggedright NEAPOLITAN CAKE. MRS.\ A.\ C.\ AULT.}

\addcontentsline{toc}{section}{NEAPOLITAN CAKE. MRS.\ A.\ C.\ AULT.}

\emph{Dark} \textit{part}.\mbox{---}One cup brown sugar, one-half
cup butter, one-half cup molasses; one-half cup strong coffee, two
eggs, two and one-half cups flour, one cup raisins, one teaspoon each
of soda, cinnamon, and cloves, one and one-half teaspoons mace.

\textit{White} \textit{part}.\mbox{---}Two cups sugar, one-half
cup butter, one cup sweet milk, two cups flour, one cup corn starch,
white of two eggs, one teaspoon baking powder.


\section*{\raggedright MAPLE CAKE. MRS.\ C.\ C.\ CAMPBELL.}

\addcontentsline{toc}{section}{MAPLE CAKE. MRS.\ C.\ C.\ CAMPBELL.}

One cup sugar, two tablespoonfuls butter, two eggs (leaving out the
white of one), three-fourths cup cold water, two and one-half cups
flour, three teaspoonfuls baking powder.

\emph{Frosting}.\mbox{---}One-half cup maple syrup or sugar; boil
to a taffy; pour over the beaten white of one egg.


\section*{\raggedright VANITY CAKE. MRS.\ JOHN LANDON.}

\addcontentsline{toc}{section}{VANITY CAKE. MRS.\ JOHN LANDON.}

One and a half cups sugar, half cup butter, half cup sweet milk, one
and one-half cups flour, half cup corn starch, teaspoonful baking
powder, whites of six eggs; bake in two cakes, putting a frosting
between and on top. Grate cocoanut all over.


\section*{\raggedright DEVILS FOOD CAKE. MRS.\ FENTON FISH.}

\addcontentsline{toc}{section}{DEVILS FOOD CAKE. MRS.\ FENTON FISH.}

Two cups darkest brown sugar, one-half cup butter, two eggs, one-half
cup sour milk, three cups flour, one pinch salt; mix thoroughly together.
Take one-half cup boiling water; stir into this one teaspoon soda,
and one-half cup grated Baker's chocolate; stir into batter.

\emph{Filling}.\mbox{---}Two cups dark brown sugar, one-half cup
butter, one-half cup sweet milk or cream. Cook until it threads.


\section*{\raggedright DEVILS FOOD CAKE. MRS.\ G.\ H.\ WRIGHT.}

\addcontentsline{toc}{section}{DEVILS FOOD CAKE. MRS.\ G.\ H.\ WRIGHT.}

\textit{Part} I.\mbox{---}One cup brown sugar, three quarters of
a cup butter, one-half cup sour milk, two and one-half cups sifted
flour, one level teaspoon soda, yolks of three eggs, whites of two.
Stir this together, and then add\mbox{---}

\textit{Part} II.\mbox{---}One cup brown sugar, one-half cup sweet
milk, one cup grated chocolate, put this on the stove, let it dissolve,
and add while still warm to Part I.\  Bake in two layers, and put
icing between.


\section*{\raggedright DELMONICO'S CAKE. MRS.\ M.\ S.\ LEONARD.}

\addcontentsline{toc}{section}{DELMONICO'S CAKE. MRS.\ M.\ S.\ LEONARD.}

One-half cup of butter, two cups of sugar, two teaspoonfuls of baking
powder, two-thirds of a cup of sweet milk, three cups of sifted flour,
the whites of eight eggs, beaten stiff. Cream the butter and sugar;
add the milk; then the flour; beat thoroughly; then add the eggs;
and flour, with vanilla.

\emph{Filling}.\mbox{---}Two cups of maple or brown-sugar, one cup
of milk, a lump of butter the size of a walnut, a tablespoonful of
vanilla, or any flavor. Boil till it gets like candy; beat to a cream.


\section*{\raggedright ENGLISH WALNUT CAKE. MRS.\ MARY W.\ WHITMARSH.}

\addcontentsline{toc}{section}{ENGLISH WALNUT CAKE. MRS.\ MARY W.\ WHITMARSH.}

One and one-half cups of sugar, one-half cup of butter, one-half cup
of water, one and one-half cups of flour, one-half cup of corn starch,
two teaspoons of baking powder, the whites of six eggs. Flavor with
lemon. Bake in layers.

\emph{Filling}.\mbox{---}Two cups of light brown sugar, one-half
cup of water. Boil until it threads, and stir in the whites of two
eggs, beating until it creams; them stir in one pound of English walnuts,
chopped fine.


\section*{\raggedright COLUMBIA CAKE. OZELLA SEFFNER.}

\addcontentsline{toc}{section}{COLUMBIA CAKE. OZELLA SEFFNER.}

Two cups of coffee A sugar and one cup of butter creamed together;
add slowly one cup of sweet milk, three full cups of flour, in which
three teaspoons of baking powder have been stirred, and the whites
of eight eggs. Flavor to suit taste. Bake in layers, and put together
with boiled frosting and chocolate creams, or stir into the frosting
one pound of seeded raisins, or a glass of currant jelly. Any one
of these will make a delicious cake.


\section*{\raggedright FAVORITE SNOW CAKE. MRS.\ CARRIE OWENS.}

\addcontentsline{toc}{section}{FAVORITE SNOW CAKE. MRS.\ CARRIE
OWENS.}

Beat one cup butter to a cream; add one and one-half cups flour, and
stir thoroughly together; then add one cup corn starch, and one cup
sweet milk, in which three teaspoons baking powder have been dissolved;
lastly, add the whites of eight eggs, and two cups sugar, beaten together.
Flavor to taste. Bake in sheets, and put together with icing.


\section*{\raggedright ORANGE CAKE. MRS.\ CARRIE OWENS.}

\addcontentsline{toc}{section}{ORANGE CAKE. MRS.\ CARRIE OWENS.}

Two-thirds cup butter, two small cups sugar, one cup milk, three teaspoons
baking powder, the yolks of five eggs, three small cups flour. Bake
in jelly tins.

\emph{Filling}.\mbox{---}Whites of three eggs, beaten to a stiff
froth, juice and grated rind of one orange, sugar to give the right
consistency to spread between the layers; put white frosting on the
top.


\section*{\raggedright TEA CAKE. MRS.\ GEO.\ TURNER.}

\addcontentsline{toc}{section}{TEA CAKE. MRS.\ GEO.\ TURNER.}

One egg, one cup sour cream, one-half teaspoon soda in one pint flour,
butter the size of half an egg, one cup sugar.

\emph{Caramel} \textit{dressing}.\mbox{---}One pint light brown
sugar, butter the size of an egg, one-half cup sweet milk. Cream the
butter and sugar; then add milk, and cook until it hardens in water
like taffy; beat until cool enough to spread smoothly.


\section*{\raggedright RIBBON CAKE. MRS.\ LIZZIE MARTIN.}

\addcontentsline{toc}{section}{RIBBON CAKE. MRS.\ LIZZIE MARTIN.}

One small half cup of butter, one cup of sugar, two eggs, two-thirds
cup of water, two cups of flour, two teaspoons of baking powder. Take
out two layers in tins; leave enough for a third layer, and put in
it one teaspoon of cinnamon, and one teaspoon of cloves. Bake; put
dark layer in middle, and icing between all.


\section*{\raggedright JELLY CAKE. MRS.\ ELIZABETH McCURDY.}

\addcontentsline{toc}{section}{JELLY CAKE. MRS.\ ELIZABETH McCURDY.}

One cup sugar, two tablespoons butter, five tablespoons sweet milk,
three eggs, one teaspoon soda, two teaspoons cream tartar. Flavor
with lemon. Bake in layers, and spread with jelly.


\section*{\raggedright ALMOND JELLY CAKE. MRS.\ GEORGE KLING.}

\addcontentsline{toc}{section}{ALMOND JELLY CAKE. MRS.\ GEORGE KLING.}

Three coffee-cups sugar, one heaping coffee-cup butter, and the yolks
of six eggs, beaten together to a cream; five even cups sifted flour,
four teaspoonfuls baking powder; one and one-half cups sweet milk;
the whites of the six eggs beaten to a stiff froth, and added last;
with one teaspoonful lemon flavoring. Bake in layers.

\emph{Almond} \textit{sauce} \textit{for} \textit{filling}.\mbox{---}Three
pounds almonds, blanched and pounded to a paste, one and one-half
coffee-cups fresh, pure sour cream, one and one-half coffee-cups sugar,
four eggs (whites and yolks beaten thoroughly together). Stir all
together, and add vanilla enough to drown the taste of sour cream.


\section*{\raggedright WHITE LAYER CAKE. MRS.\ MARY DICKERSON.}

\addcontentsline{toc}{section}{WHITE LAYER CAKE. MRS.\ MARY DICKERSON.}

One-half cup butter, two cups sugar, whites of five eggs, one cup
milk, two and one-half cups flour, two teaspoons baking powder, one
teaspoon vanilla.


\section*{\raggedright ICING FOR CAKE. MRS.\ G.\ A.\ LIVINGSTON.}

\addcontentsline{toc}{section}{ICING FOR CAKE. MRS.\ G.\ A.\ LIVINGSTON.}

One cup sugar, one cup grated pineapple, one heaping teaspoon corn
starch, a pinch of salt; stir together well; add a small cup boiling
water. Set on the stove, and boil until quite thick. Let it cool before
using.


\section*{\raggedright CHOCOLATE ICING. ETHEL CLARK.}

\addcontentsline{toc}{section}{CHOCOLATE ICING. ETHEL CLARK.}

Beat together three cups of four X sugar; add the white of one egg,
beaten stiff; thin it with milk, so it will spread; melt one-fourth
cake of Bakers chocolate, and stir into the icing.


\section*{\raggedright FROSTING WITHOUT EGGS.}

\addcontentsline{toc}{section}{FROSTING WITHOUT EGGS.}

One cupful of granulated sugar, five tablespoonfuls of milk. Boil
four or five minutes till it threads from the spoon. Flavor as desired.
Stir till right thickness for spreading. This is fine grained, white,
and delicious.


\section*{\raggedright FIG FILLING FOR CAKE.}

\addcontentsline{toc}{section}{FIG FILLING FOR CAKE.}

Stew one-half pound of chopped figs in a syrup made of one-fourth
cupful of water and half cupful of sugar. Spread this when it is quite
thick. It is excellent. Another nice filling may be made by using
raisins instead of figs, treating them in the same way.


\section*{\raggedright LEMON JELLY FOR CAKE.}

\addcontentsline{toc}{section}{LEMON JELLY FOR CAKE.}

Lemon jelly, to spread between layers of cake, or on the top of sago
or custard pudding, is made by grating the rinds of two lemons and
squeezing out the juice; add a heaping cup of sugar, a tablespoonful
of butter. Stir these together and then add three eggs, beaten very
light; set the basin or little pail in which you have this in another
of boiling water; stir it constantly until it thickens. When it is
cold, it is ready for use.


\chapter*{\raggedright GINGERBREAD AND SMALL CAKES.}

\addcontentsline{toc}{chapter}{GINGERBREAD AND SMALL CAKES.}

\markboth{RECIPES TRIED AND TRUE}{GINGERBREAD AND SMALL CAKES}


\section*{\raggedright GINGERBREAD. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{GINGERBREAD. MRS.\ W.\ H.\ ECKHART.}

One and one-half cups Orleans molasses, one cup brown or granulated
sugar, one-half cup lard, one cup boiling water, one teaspoon soda
dissolved in the water, two teaspoons ginger, one teaspoon each of
cloves and cinnamon, three cups flour, one egg. Put all in the vessel,
excepting the water and egg; beat well; then add the water and soda;
after stirring this well together, add the beaten egg. Bake in quick
oven. Put greased paper in pan before pouring in the mixture. Let
cool in the pans.


\section*{\raggedright SOFT GINGERBREAD. MRS.\ E.\ A SEFFNER.}

\addcontentsline{toc}{section}{SOFT GINGERBREAD. MRS.\ E.\ A SEFFNER.}

One quart of flour, one cup of sugar, one cup of molasses, one cup
of butter, one cup of sour milk, two teaspoonfuls of soda, three eggs,
one tablespoon of ginger, one teaspoon of cinnamon.


\section*{\raggedright SOFT GINGERBREAD. MISS KITTIE M.\ SMITH.}

\addcontentsline{toc}{section}{SOFT GINGERBREAD. MISS KITTIE M.\ SMITH.}

One cup New Orleans molasses, one teaspoon ginger, one teaspoon soda,
one tablespoon melted butter; stir this together; then pour on half
a cup boiling water, and stir in one pint flour. Be sure and have
the water boiling, and beat well. Pour into the pan one inch deep.


\section*{\raggedright SOFT GINGERBREAD. GAIL HAMILTON.}

\addcontentsline{toc}{section}{SOFT GINGERBREAD. GAIL HAMILTON.}

One-half cup sugar, one-half cup butter, one cup molasses, two and
one-half cups flour, one teaspoonful cinnamon, one teaspoonful ginger,
one teaspoonful cloves, two eggs, two teaspoonfuls soda in a cup of
boiling water (put this in last).


\section*{\raggedright SOFT GINGERBREAD. MRS.\ G.\ E.\ SALMON.}

\addcontentsline{toc}{section}{SOFT GINGERBREAD. MRS.\ G.\ E.\ SALMON.}

One cup molasses, one-half cup sugar, one-half cup butter or lard,
one-half cup sour milk, two and one-half cups flour, two eggs, one
teaspoon ginger, one teaspoon cinnamon, one teaspoon soda dissolved
in the milk. Bake in a moderate oven about half an hour.


\section*{\raggedright EXCELLENT SOFT GINGERBREAD. MRS.\ CARRIE OWENS.}

\addcontentsline{toc}{section}{EXCELLENT SOFT GINGERBREAD.\\
 MRS.\ CARRIE OWENS.}

One and a half cups Orleans molasses, half cup brown sugar, half cup
butter, half cup sweet milk, teaspoon soda, teaspoon allspice, half
teaspoon ginger; mix all together; add three cups sifted flour, and
bake in shallow pans.


\section*{\raggedright GINGERBREAD FOR TWO. MRS.\ M.\ LEONARD.}

\addcontentsline{toc}{section}{GINGERBREAD FOR TWO. MRS.\ M.\ LEONARD.}

Six tablespoons sweet milk, five tablespoons molasses, one tablespoon
of sugar, one-half scant teaspoon soda, one and one-fourth cups flour.


\section*{\raggedright SOFT GINGERBREAD. MRS.\ M.\ VOSE.}

\addcontentsline{toc}{section}{SOFT GINGERBREAD. MRS.\ M.\ VOSE.}

One cup molasses, one-half cup shortening, one cup sour milk, one
teaspoon soda, just a pinch of ginger, flour to make as stiff as sponge
cake.


\section*{\raggedright FRIED CAKES. MRS.\ J.\ C.\ JOHNSTONE.}

\addcontentsline{toc}{section}{FRIED CAKES. MRS.\ J.\ C.\ JOHNSTONE.}

Two cups of coffee A sugar, a small teaspoon of lard, one-half teaspoon
of ginger; rub all together; add two eggs, one cup of sweet milk,
three teaspoons of baking powder. Mix in enough flour so you can work
it nicely on the board. Cut out with cutter having hole in the center.
Have your lard hot when you drop cakes in, and do not turn but once.


\section*{\raggedright FRIED CAKES. MRS.\ LOUISE JONES.}

\addcontentsline{toc}{section}{FRIED CAKES. MRS.\ LOUISE JONES.}

One cup sugar, one cup sweet milk, two eggs, two teaspoonfuls baking
powder, two tablespoonfuls melted butter, flour enough to roll and
cut.


\section*{\raggedright DOUGHNUTS. MRS.\ G.\ H.\ WRIGHT.}

\addcontentsline{toc}{section}{DOUGHNUTS. MRS.\ G.\ H.\ WRIGHT.}

One cup sugar, one cup sour milk, one level teaspoon soda in milk,
two eggs, butter or lard the size of a small egg, a little nutmeg,
and a pinch of salt, flour to roll out. Cut in rings and fry in hot
lard.


\section*{\raggedright DOUGHNUTS. MRS.\ R.\ H.\ JOHNSON.}

\addcontentsline{toc}{section}{DOUGHNUTS. MRS.\ R.\ H.\ JOHNSON.}

One cup sugar, one cup sweet milk, two eggs, butter size of a small
egg, one teaspoonful baking powder, a little salt. Mix in enough flour
to roll in your hand. Always put a piece of apple or potato in the
lard when frying doughnuts.


\section*{\raggedright DOUGHNUTS. MRS.\ T.\ H.\ LINSLEY.}

\addcontentsline{toc}{section}{DOUGHNUTS. MRS.\ T.\ H.\ LINSLEY.}

Yolks of four eggs, one cup of sugar, one cup of sweet milk, a little
nutmeg, two teaspoons of baking powder; mix soft; cut out, and fry.


\section*{\raggedright DOUGHNUTS. MRS.\ A.\ C.\ AULT.}

\addcontentsline{toc}{section}{DOUGHNUTS. MRS.\ A.\ C.\ AULT.}

Two quarts flour, one cup sugar, one cup sweet milk, butter size of
a small egg, four eggs, five heaping teaspoonfuls baking powder. Flavor
with nutmeg.


\section*{\raggedright DOUGHNUTS. MRS.\ M.\ S.\ LEONARD.}

\addcontentsline{toc}{section}{DOUGHNUTS. MRS.\ M.\ S.\ LEONARD.}

One and one-third cups skimmed sweet milk, one cup sugar, two eggs,
four teaspoons melted butter, four teaspoons baking powder. Roll and
cut.


\section*{\raggedright DOUGHNUTS. MRS.\ P.\ O.\ SHARPLESS.}

\addcontentsline{toc}{section}{DOUGHNUTS. MRS.\ P.\ O.\ SHARPLESS.}

One cup sugar, two eggs, one pint equal parts sour cream and buttermilk,
one teaspoon soda, cinnamon and nutmeg to taste, flour sufficient
for a soft dough. If sour cream is not at hand, use sufficient shortening
to make it equal.


\section*{\raggedright DOUGHNUTS. MAUD STOLTZ.}

\addcontentsline{toc}{section}{DOUGHNUTS. MAUD STOLTZ.}

One and one-half cup sugar, two eggs, three tablespoonfuls melted
lard, one cup milk, one teaspoon soda.


\section*{\raggedright DOUGHNUTS. MRS.\ J.\ S.\ REED.}

\addcontentsline{toc}{section}{DOUGHNUTS. MRS.\ J.\ S.\ REED.}

One cup sweet milk, one cup sugar, four eggs, two teaspoons baking
powder. Beat the eggs and sugar well; then add milk and flour. Mix
soft, not stiff. Fry carefully.


\section*{\raggedright CRULLERS. MRS.\ C.\ H.\ WILLIAMS.}

\addcontentsline{toc}{section}{CRULLERS. MRS.\ C.\ H.\ WILLIAMS.}

One cup sugar, three eggs, one-half cup milk, butter the size of a
walnut, three teaspoonfuls baking powder. Fry in lard.


\section*{\raggedright CREAM CRULLERS. MRS.\ C.\ H.}

\addcontentsline{toc}{section}{CREAM CRULLERS. MRS.\ C.\ H.}

One and one-half cups sugar, one cup milk, two eggs, butter the size
of an egg, two teaspoonfuls baking powder. Mix in enough flour to
roll out soft. Fry in hot lard.


\section*{\raggedright SOFT GINGER CAKES. MRS.\ J.\ S.\ REED.}

\addcontentsline{toc}{section}{SOFT GINGER CAKES. MRS.\ J.\ S.\ REED.}

One cup of molasses, one cup of sugar, one cup of lard or butter,
four cups of flour, one cup of sweet milk, one teaspoon of salt, one
teaspoon of ginger, two teaspoons of soda, one tablespoon of cinnamon.
Bake in gem pans. Add soda the last thing; beat well.


\section*{\raggedright GINGER CAKES. MRS.\ P.\ G.\ HARVEY.}

\addcontentsline{toc}{section}{GINGER CAKES. MRS.\ P.\ G.\ HARVEY.}

One cup of brown sugar, one cup of molasses, one cup of lard, one
and a half cups of boiling water, one tablespoon of soda, one tablespoon
of ginger, four cups of flour; mix, and drop from a spoon into a dripping
pan.


\section*{\raggedright CHEAP COOKIES. MRS.\ BELLE BLAND.}

\addcontentsline{toc}{section}{CHEAP COOKIES. MRS.\ BELLE BLAND.}

One teaspoonful of baking powder mixed in flour, two cups of white
sugar, one cup of butter, one cup of sour milk, one teaspoonful of
soda dissolved in the milk, one cup of chopped hickory nuts. Take
enough flour to mix very stiff, and bake in a quick oven.


\section*{\raggedright COOKIES. MRS.\ L.\ M.\ DENISON.}

\addcontentsline{toc}{section}{COOKIES. MRS.\ L.\ M.\ DENISON.}

Two cups sugar, one cup butter, two eggs, one teaspoon soda in two
tablespoons boiling water, flavoring to taste, flour sufficient to
roll.


\section*{\raggedright COOKIES. MRS.\ JOHN LANDON.}

\addcontentsline{toc}{section}{COOKIES. MRS.\ JOHN LANDON.}

One cup butter, two cups sugar, one cup cold water, one teaspoonful
of saleratus, two teaspoonfuls cream tartar, two eggs, flour enough
to roll, and no more.


\section*{\raggedright COOKIES. MRS.\ W.\ C.\ BUTCHER.}

\addcontentsline{toc}{section}{COOKIES. MRS.\ W.\ C.\ BUTCHER.}

Two cups of sugar, three eggs, one cup of butter, one-half cup of
lard, four tablespoons of water, one teaspoon of soda, one teaspoon
of cream tartar, a pinch of salt, and nutmeg, or vanilla.


\section*{\raggedright COOKIES. MRS.\ P.\ G.\ HARVEY.}

\addcontentsline{toc}{section}{COOKIES. MRS.\ P.\ G.\ HARVEY.}

Two cups of light brown sugar, one cup of shortening (butter and lard
mixed), four eggs, one-half cup of boiling water, one teaspoon of
soda dissolved in water, flour to thicken, and roll.


\section*{\raggedright COOKIES. MRS.\ G.\ M.\ BEICHER.}

\addcontentsline{toc}{section}{COOKIES. MRS.\ G.\ M.\ BEICHER.}

Two cups sugar, one-third cup lard, and two-thirds cup butter; mix
like pie crust. Three eggs, three tablespoons water, one small teaspoon
soda sifted with sugar; add enough flour to roll. Roll very thin.


\section*{\raggedright CREAM COOKIES. MISS KITTIE SMITH.}

\addcontentsline{toc}{section}{CREAM COOKIES. MISS KITTIE SMITH.}

One egg, one cup sugar, one cup thick sour cream, a pinch of salt,
one teaspoon each of saleratus and cream tartar; mix soft, and bake
in a quick oven.


\section*{\raggedright GOOD COOKIES. MRS.\ L.\ A.\ JONES.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright GOOD COOKIES. MRS.\ JENNIE KRAUSE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright COOKIES. MRS.\ H.\ A.\ MARTIN}

\addcontentsline{toc}{section}{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?{]}


\section*{\raggedright COOKIES. ANN THOMPSON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright SPLENDID EGGLESS COOKIES. MRS.\ E.\ S.\ BOALT.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright HARD COOKIES. MRS.\ SALMON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright COOKIES. MRS.\ LIZZIE MARTIN.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright MY GRANDMOTHER'S COOKIES. MRS.\ J.\ EDD THOMAS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright MOLASSES COOKIES. MRS.\ C.\ E.\ MARTIN.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright GINGER NUTS. MRS.\ BECKIE SMITH.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright GINGER SNAPS. MRS.\ HARRY TRUE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright GINGER COOKIES. MRS.\ JACOB HOBERMAN.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright GINGER COOKIES. MRS.\ CHAS.\ MOORE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright GINGER COOKIES. FLORENCE ECKHART.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright SUGAR SNAPS. MRS.\ SUSIE SEFFNER.}

\addcontentsline{toc}{section}{SUGAR SNAPS. MRS.\ SUSIE SEFFNER.}

One cup butter, two cups sugar, three eggs, one teaspoon soda, one
tablespoon ginger.


\section*{\raggedright SAND CAKES. MRS.\ ABBIE A.\ LUCAS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright COCOANUT COOKIES. MRS.\ A.\ A.\ LUCAS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright LEMON CRACKERS. MRS.\ A.\ O.\ JOHNSON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright HICKORY NUT MACAROONS. MRS.\ W.\ C.\ RAPP AND MRS.\ ABBIE
A.\ LUCAS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright HICKORY MACAROONS. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright COCOANUT MACAROONS. MRS.\ J.\ C.\ WALTERS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CHOCOLATE MACAROONS. MRS.\ ECKHART.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright HICKORY NUT COOKIES. OZELLA SEFFNER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright HICKORY NUT COOKIES. ANN THOMPSON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright HICKORY NUT CAKES. MRS.\ O.\ W.\ WEEKS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CREAM PUFFS. MRS.\ T.\ H.\ LINSLEY.}

\addcontentsline{toc}{section}{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\mbox{---}

\textit{Cream}.\mbox{---}Two cups milk, one cup sugar, three eggs,
and one-half cup flour. Cook like custard, and flavor with lemon.


\section*{\raggedright KISSES. FLORENCE ECKHART.}

\addcontentsline{toc}{section}{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.


\chapter*{\raggedright DELICACIES.}

\addcontentsline{toc}{chapter}{DELICACIES.}

\markboth{RECIPES TRIED AND TRUE}{DELICACIES}

\begin{quotation}
\noindent {\footnotesize {}``Custards for supper, and an endless
host of other such lady-like luxuries.''}{\footnotesize \par}

\hspace{\stretch{1}}\mbox{---}\noun{Shelley}.
\end{quotation}

\section*{\raggedright APPLE FLOAT. MRS.\ M.\ E.\ WRIGHT.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright FLOAT. FLORENCE TURNEY.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright FLOAT. FLORENCE TURNEY.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CHARLOTTE RUSSE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright LEMON SPONGE OR SNOW PUDDING. OZELLA SEFFNER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright LEMON JELLY. GAIL HAMILTON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright ORANGE JELLY. MRS.\ O.\ W.\ WEEKS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright ORANGE JELLY. MRS.\ L.\ D.\ HAMILTON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright ORANGE SOUFFLE. MRS.\ GEORGE TURNER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright ORANGE CREAM. MRS.\ S.\ E.\ BARLOW.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright BAVARIAN CREAM. MRS.\ CHAS.\ MOORE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright AMBROSIA FOR ONE. A.\ L.\ OOLAH, OR GEORGE VAN FLEET.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright JELLIED FRUIT. MRS.\ RETTA LUCAS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright GELATINE, WITH FRUIT. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{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\mbox{---}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.


\section*{\raggedright FRUIT RECIPE FOR HOT WEATHER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright FRUIT SALAD. CARRIE LINSLEY.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright FRUIT SALAD. CARRIE LINSLEY.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright KENTUCKY PUDDING. MAMIE FAIRFIELD.}

\addcontentsline{toc}{section}{KENTUCKY PUDDING. MAMIE FAIRFIELD.}

\emph{Custard}.\mbox{---}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.


\section*{\raggedright PEACH ICE-CREAM. NELL LINSLEY.}

\addcontentsline{toc}{section}{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.

\textit{Frozen} \textit{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.


\section*{\raggedright A DAINTY DESSERT.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright FROZEN CHERRIES.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright FROZEN AMBROSIA.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright FROZEN PEACHES AND PLUMS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright PINEAPPLE SOUFFLE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright BISQUE ICE-CREAM.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright LEMON SHERBERT. MRS.\ G.\ H.\ WRIGHT.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright LEMON ICE. MRS.\ H.\ T.\ VAN FLEET.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright APRICOT ICE. ALICE FAIRFIELD.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright ORANGE SHERBERT. M.\ E.\ BEALE.}

\addcontentsline{toc}{section}{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.


\chapter*{\raggedright CONFECTIONS}

\addcontentsline{toc}{chapter}{CONFECTIONS}

\markboth{RECIPES TRIED AND TRUE}{CONFECTIONS}

\begin{quotation}
\noindent {\footnotesize {}``Sweet meats, messengers of strong prevailment
in an unhardened youth.''}{\footnotesize \par}

\hspace{\stretch{1}}\mbox{---}\textit{\emph{\noun{Shakespeare}}}.
\end{quotation}

\section*{\raggedright TO BLANCH ALMONDS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CHOCOLATE CREAMS.\  MRS.\ EDWARD E.\ POWERS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright VANILLA TAFFY. MRS.\ EDWARD E.\ POWERS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright DANDY TAFFY. MIRIAM DE WOLFE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CHOCOLATE CARAMELS. MRS.\ NED THATCHER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright MOLASSES CANDY. MRS.\ DR.\ FISHER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright COCOANUT DROPS. MRS.\ DR.\ FISHER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright BUTTER SCOTCH. MRS.\ EDWARD E.\ POWERS.}

\addcontentsline{toc}{section}{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.


\chapter*{\raggedright PICKLES.}

\addcontentsline{toc}{chapter}{PICKLES.}

\markboth{RECIPES TRIED AND TRUE}{PICKLES}

\begin{quotation}
\noindent {\footnotesize {}``Peter Piper picked a peck of pickled
peppers.''}{\footnotesize \par}

\hspace{\stretch{1}}\mbox{---}\noun{Mother Goose}.
\end{quotation}

\section*{\raggedright FOR SIX HUNDRED PICKLES. MRS.\ M.\ E.\ WRIGHT.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CUCUMBER PICKLES. MRS.\ H.\ T.\ VAN FLEET.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CHOW-CHOW. MRS.\ ALICE KRANER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CHOW-CHOW. MRS.\ C.\ C.\ STOLTZ.}

\addcontentsline{toc}{section}{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.

\emph{Paste}.\mbox{---}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.


\section*{\raggedright PICKLED ONIONS. MRS.\ DR.\ FISHER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright PICKLED PEACHES. MRS.\ DR.\ FISHER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright MANGO PICKLES. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright MIXED PICKLES. MAUD STOLTZ.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright TOMATO CHOW-CHOW. MRS.\ A.\ H.\ KLING.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright SPANISH PICKLE. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{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.

\textit{Dressing} \textit{for} \textit{the} \textit{pickle}.\mbox{---}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.


\section*{\raggedright CELERY, OR FRENCH PICKLE. MRS.\ F.\ E.\ BLAKE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright GREEN TOMATO PICKLE. MRS.\ F.\ R.\ SAITER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CUCUMBER PICKLES. KITTIE M.\ SMITH.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CHOPPED PICKLE. MRS.\ S.\ A.\ POWERS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CURRANT CATSUP. MRS.\ E.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright FLINT PICKLES. MRS.\ LAURA MARTIN EVERETT.}

\addcontentsline{toc}{section}{FLINT PICKLES. MRS.\ LAURA MARTIN
EVERETT.}

Use medium-sized cucumbers; wash clean, and lay in jars. Make a brine
of water and salt\mbox{---}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.


\section*{\raggedright TOMATO CATSUP. MRS.\ G.\ LIVINGSTON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright TOMATO CATSUP. MRS.\ ALICE KRANER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright COLD CATSUP. MRS.\ F.\ E.\ BLAKE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright COMMON CATSUP. MRS.\ F.\ E.\ BLAKE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright GOOSEBERRY CATSUP. EVELYN GAILEY.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright SPICED GRAPES. MRS.\ G.\ A.\ LIVINGSTON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright PICKLED PEARS. MRS.\ F.\ E.\ BLAKE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright ROSA'S SWEET PICKLE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright SPICED GRAPES. MRS.\ ELIZA CORWIN, MT. GILEAD, OHIO.}

\addcontentsline{toc}{section}{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, \textit{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.


\section*{\raggedright SPICED GOOSEBERRIES. MRS.\ C.\ C.\ CAMPBELL.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CHILI SAUCE. MRS.\ M.\ E.\ WRIGHT.}

\addcontentsline{toc}{section}{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.


\chapter*{\raggedright CANNED FRUIT AND JELLIES.}

\addcontentsline{toc}{chapter}{CANNED FRUIT AND JELLIES.}

\markboth{RECIPES TRIED AND TRUE}{CANNED FRUIT AND JELLIES}

\begin{quotation}
\noindent {\footnotesize {}``Will't please your honor, taste of these
conserves?''}{\footnotesize \par}

\hspace{\stretch{1}}\mbox{---}\noun{Shakespeare}
\end{quotation}

\section*{\raggedright CANNED FRUIT IN GENERAL. MRS.\ F.\ E.\ BLAKE.}

\addcontentsline{toc}{section}{CANNED FRUIT IN GENERAL. MRS.\ F.\ E.\ BLAKE.}

For peaches, for instance, set on the stove a kettle of cold water\mbox{---}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.


\section*{\raggedright RASPBERRY JAM. MRS.\ E.\ S.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright TO PRESERVE PEACHES. L.\ D.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright TO PRESERVE QUINCES. L.\ D.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright TOMATO BUTTER. MRS.\ J.\ KISHLER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright ORANGE MARMALADE. MRS.\ DR.\ TRUE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CURRANT JELLY. MISS KITTIE SMITH.}

\addcontentsline{toc}{section}{CURRANT JELLY. MISS KITTIE SMITH.}

A \textit{French} \textit{confectioners} \textit{recipe}.\mbox{---}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.


\section*{\raggedright CURRANT JELLY. MRS.\ DR.\ TRUE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright PINEAPPLE JAM.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CRABAPPLE JELLY.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright ROSE GERANIUM JELLY. MRS.\ SAMUEL BARTRAM.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CRABAPPLE MARMALADE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CRANBERRY JELLY. MRS.\ G.\ A.\ LIVINGSTON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright APPLE JELLY. MRS.\ E.\ SEFFNER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright PEAR MARMALADE. MRS.\ E.\ SEFFNER.}

\addcontentsline{toc}{section}{PEAR MARMALADE. MRS.\ E.\ SEFFNER.}

\textit{Excellent} \textit{for} \emph{tarts}.\mbox{---}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.


\section*{\raggedright PRESERVED STRAWBERRIES. MRS.\ KATE MARTIN, TIFFIN,
OHIO.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright TO PRESERVE RASPBERRIES AND STRAWBERRIES. L.\ D.}

\addcontentsline{toc}{section}{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.

\bigskip{}
\noindent \noun{For millinery go to Jennie Thomas, the oldest and
best.}


\section*{\raggedright CANNED STRAWBERRIES. MRS.\ G.\ A.\ LIVINGSTON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CHOPPED QUINCES. MRS.\ ELIZA DICKERSON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CANNED PINEAPPLE. MRS.\ LULU DANN.}

\addcontentsline{toc}{section}{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.


\chapter*{\raggedright BEVERAGES.}

\addcontentsline{toc}{chapter}{BEVERAGES.}

\markboth{RECIPES TRIED AND TRUE}{BEVERAGES}

\begin{quotation}
\noindent {\footnotesize \mbox{{}``The cup that cheers, but not
inebriates.''}}{\footnotesize \par}

\noindent {\footnotesize {}``Polly, put the kettle on.''}{\footnotesize \par}
\end{quotation}

\section*{\raggedright COOLING DRINK FOR INVALIDS. MRS.\ RETTA LUCAS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright RASPBERRY VINEGAR. MRS.\ E.\ S.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CHOCOLATE. MRS.\ W.\ E.\ THOMAS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright COFFEE. EUGENE DE WOLFE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright INVALID COFFEE. MRS.\ S.\ A.\ POWERS.}

\addcontentsline{toc}{section}{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.

\textit{For} \textit{using}.\mbox{---}Take one tablespoonful of
this mixture to a cup of boiling water; let boil from fifteen to twenty
minutes.


\chapter*{\raggedright BREAD.}

\addcontentsline{toc}{chapter}{BREAD.}

\markboth{RECIPES TRIED AND TRUE}{BREAD}

\begin{quotation}
\noindent {\footnotesize {}``The very staff of life; the comfort
of the husband; the pride of the wife.''}{\footnotesize \par}
\end{quotation}

\section*{\raggedright DRY YEAST.\  MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright EVER-READY YEAST.\  MRS.\ W.\ H.\ E.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright SWEET YEAST.\  MRS.\ SUSIE SEFFNER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright GOOD BREAD. MRS.\ SUSIE SEFFNER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright AN EASY WAY TO MAKE GOOD BREAD. MRS.\ G.\ E.\ SALMON.}

\addcontentsline{toc}{section}{AN EASY WAY TO MAKE GOOD BREAD.\\
 MRS.\ G.\ E.\ SALMON.}

\textit{For} \textit{three} \textit{loaves}.\mbox{---}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.


\section*{\raggedright COFFEE CAKE. MRS.\ U.\ F.\ SEFFNER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright BREAD. MRS.\ BELLE BLAND.}

\addcontentsline{toc}{section}{BREAD. MRS.\ BELLE BLAND.}

\textit{For} \textit{four} \textit{loaves} \textit{of} \textit{bread}.\mbox{---}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.


\section*{\raggedright COMMUNION BREAD. MRS.\ S.\ A.\ YOUNG.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CINNAMON BREAD.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright GRAHAM BREAD. MRS.\ A.\ C.\ AULT.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright GRAHAM BREAD.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright BROWN BREAD. MRS.\ MARY DICKERSON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright BOSTON BROWN BREAD. MRS.\ JOHN ROBINSON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright BOSTON BROWN BREAD. MRS.\ S.\ E.\ BARLOW.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CORN BREAD. MRS.\ SAMUEL SAITER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CORN BREAD. MRS.\ SALMON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CORN BREAD. MRS.\ A.\ C.\ AULT.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CORN BREAD. MRS.\ C.\ H.\ WILLIAMS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CORN BREAD. MRS.\ F.\ E.\ H.\ SELLERS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright STEAMED CORN BREAD. MRS.\ CHAS.\ MOORE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright POTATO RUSKS. MRS.\ E.\ S.\ JORDAN.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright PENN RUSKS. MRS.\ A.\ C.\ AULT.}

\addcontentsline{toc}{section}{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.

\bigskip{}
\noindent \noun{Best results obtained by using {}``}\emph{\noun{Elec\-t\-ric}}
\textit{\noun{light}} \noun{}\textit{\noun{flour}}\noun{.''}


\section*{\raggedright RAISED BISCUIT. MRS.\ M.\ A.\ MOORHEAD.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright BEATEN BISCUIT. GAIL HAMILTON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright TO MAKE RUSKS. MRS.\ G.\ A.\ WRIGHT.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright PARKER HOUSE ROLLS. MRS.\ CHARLES MOORE.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright BAKING POWDER BISCUIT. MRS.\ H.\ T.\ VAN FLEET.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright DELICIOUS TEA ROLLS. MRS.\ U.\ F.\ SEFFNER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright GOOD MUFFINS (CHEAP AND EASY). MRS.\ E.\ FAIRFIELD.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright MUFFINS. MRS.\ W.\ C.\ BUTCHER.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright MUFFIN OR SHORTCAKE DOUGH. MRS.\ DR.\ McMURRAY.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright QUICK MUFFINS. MRS.\ S.\ E.\ BARLOW.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright MUFFINS. MRS.\ A.\ C.\ AULT.}

\addcontentsline{toc}{section}{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.

\bigskip{}
\noindent \noun{{}``}\emph{\noun{Electric}} \textit{\noun{light}}
\noun{}\textit{\noun{flour}}\noun{'' is guaranteed pure winter
wheat flour.}


\section*{\raggedright MUFFINS. MRS.\ T.\ H.\ LINSLEY.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CORN MUFFINS. E.\ S.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright FRENCH BREAD GRIDDLE CAKES. MRS.\ R.\ H.\ JOHNSON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright VERY NICE CORN MEAL GRIDDLE CAKES. MRS.\ T.\ H.\ LINSLEY.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright CORN MEAL GRIDDLE CAKES. MRS.\ F.\ E.\ H.\ SELLERS.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright ANNIE'S CORN CAKES.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright MUSH. W.\ R.\ C.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright TO FRY HOT MUSH. MRS.\ T.\ H.\ LINSLEY.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright GERMICELLI. MRS.\ W.\ H.\ ECKHART.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright OAT MEAL CRACKERS. JENNIE L.\ HARRINGTON.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright LEMON CRACKERS. MRS.\ E.\ S.\ JORDAN.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright MILK TOAST.\  MISS H.\ W.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright FRITTERS.}

\addcontentsline{toc}{section}{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.

\textit{Orange} \textit{fritters}.\mbox{---}Made in same way, using
slices of orange instead of apple.

\emph{Pineapple} \textit{fritters}.\mbox{---}Made in same manner,
only stir into the batter a pineapple, grated or chopped fine.


\section*{\raggedright SPANISH FRITTERS. MRS.\ E.\ S.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright FOR CANNING CORN. MRS.\ MARTHA WRIGHT.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright SCHMIER KASE. OLIVE BARKS.}

\addcontentsline{toc}{section}{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.

\bigskip{}
\noindent \noun{The old reliable milliner\mbox{---}Jennie Thomas,
121 S.\ Main.}


\chapter*{\raggedright MEDICAL LORE AND INVALIDS FOOD.}

\addcontentsline{toc}{chapter}{MEDICAL LORE AND INVALIDS FOOD.}

\markboth{RECIPES TRIED AND TRUE}{MEDICAL LORE}

\begin{quotation}
\noindent {\footnotesize {}``Simple diet is best, for many dishes
bring many diseases.''}{\footnotesize \par}

\hspace{\stretch{1}}\mbox{---}\noun{Pliny}.
\end{quotation}

\section*{\raggedright COUGH SYRUP. MARY FELTY.}

\addcontentsline{toc}{section}{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.


\section*{\raggedright WHOOPING COUGH SYRUP. MRS.\ SARAH SAITER.}

\addcontentsline{toc}{section}{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.

\emph{Dose}.\mbox{---}One teaspoonful every hour or two, as the
case may require. 
\end{document}
