Cloud City Cook-Book
CLOUD CITY COOK-BOOK
Mrs. William H. Nash
Herald Democrat Steam Book and Job Printing House
"Of making many books there is no end," said a wise man; but
probably he had good cooks. There is a "place" for all things as well
as a "time," and every hungry man knows the place for a good dinner. If
the shortest road to man's heart is by way of his stomach, then the
projectors of this little volume think they have struck it rich. So,
like all other authors, we have written to meet a "long felt want."
There are cook-books and cook-books, but who ever saw a cook-book for
"Cloud City"? It is a well-established fact that in a high altitude the
science culinary has its local and peculiar laws. It is commonly held
that a different proportion of ingredients is necessary, as well as a
different length of time. It is even claimed by some that more fuel is
required here than in a lower altitude. Be this as it may, it is well
established that the husband, who has recently brought his wife from
the East, is not in healthy employment when he reminds her of the
superior quality of his mother's cooking. He must wait until she has
learned the new conditions in her new world. Without a scientific
explanation of why the boiling point is reached at lower temperature
here than at lower altitude, or whether this one fact accounts for the
necessity of different proportions of ingredients in cookery, the
Ladies of the Congregational Church gracefully bow themselves before
the public with a genuine blessing to every family. Poor cooking is
responsible for much of the wretched health of women and children, and
much of the drinking habit among men. If, by gathering together in this
little volume the wisest experience, wrought out in the peculiar
conditions of this lofty altitude, we are able to bring peace and
happiness to the home, our ambition shall have been amply satisfied.
Ladies Congregational Church.
Bread, Yeast, Gems, Etc.
Puddings and Sauces
Parboil the peas in saleratus water (one heaping
teaspoon to kettle two-thirds full of water), then wash well and put in
to boil with a piece of salt pork. Season to taste, with salt and
pepper, and onions previously fried in butter. Add dried bread crumbs
just before serving. — Mrs. C. H. Bailey.
One quart of tomatoes, or a two-pound can of tomatoes,
to which add one quart water, one-half of a small onion sliced, a piece
of butter the size of a hen's egg, in which rub a large tablespoon of
flour, and boil slowly one hour. Just before serving, strain the soup
and add one pint of scalded milk.
One pint of black beans, a small joint or shank of
beef, a slice of salt pork. Soak the beans over night, drain off the
water, and put them into the kettle with the meat, and cover with
water. Boil about five hours; strain through the colander. Season with
red pepper and a little wine. Add the yolks of three hard-boiled eggs
and slices of lemon. — Mrs. Werner.
Boil a soup-bone all day in plenty of water; strain
it, add a little salt, and let it stand until the next day. In the
morning, boil steadily until about an hour before dinner, when season
to taste, and add one large onion, part of a carrot, little cabbage,
one tomato, part of a turnip, one potato, all chopped very fine. — Mrs. Hugh Parry.
Four large onions, cut up (not sliced), six ounces of
butter, salt, cayenne, soup stock, with yolks of four eggs, one-fourth
of a loaf of bread cut in very thin slices and dried, two tablespoons
of grated cheese. Slowly stir the onions in the butter one hour,
stirring frequently, being very careful not to brown; add salt, pepper,
cayenne and stock, and cook one hour longer. Add one-third as much
stock. Have in the tureen the bread and cheese. Beat up the eggs with a
ladle full of soup; pour this on the bread, cover close, and stand five
minutes. Add the rest of the soup and serve at once. — Mrs. Werner.
One gallon soup stock, five sticks macaroni, one onion. Season with salt and pepper. Boil well. — Mrs. Hugh Parry.
Two legs of veal, put on with boiling water and
skimmed; when skimmed, add butter. Prepare rice by boiling. When the
soup is done, remove bone and meat, strain, add rice, and let come to a
boil. Beat yolk of egg in dish with a little water, add chopped
parsley, little nutmeg; then pour over soup and serve.
One quart of water, one-fourth cup of rice, piece of
butter, yolk of egg, chopped parsley, little nutmeg. Stir the yolk of
the egg, add parsley and nutmeg; pour over the soup and serve.
Boil two good, fat old chickens until all that is good
of them is extracted for the broth. For the noodles, take two eggs, a
pinch of salt, three tablespoons sweet milk, flour enough to make a
stiff dough. Roll out in two very thin sheets; let dry until
they will roll without breaking. Lay the sheets together, roll up
tight, and cut as fine as possible with a sharp knife into little
ribbons. Thrown the noodles into the boiling broth about twenty minutes
before serving. — Mrs. Werner.
Six bunches of asparagus, cooked thoroughly and
pressed through a sieve; one quart of milk, half pound butter, and four
tablespoons flour. Mix flour and butter together, and let boil five
minutes, then add the milk, then the asparagus, stirring well but not
boiling. Season with salt and pepper to taste. If not perfectly white,
strain again, and serve hot. If celery is used, three bunches are
sufficient; the soup to be made same as above. — Mrs. Hugh Parry.
Peel and boil eight common-sized potatoes in two
quarts of water, with one handful of hops tied up in a thin bag. When
the potatoes are done, mash them fine, add one pint of flour, one
tablespoon ginger, and one-half cup sugar; mix thoroughly, then, having
added more water to make up for what has boiled away, turn on the water
in which the potatoes and hops were boiled, boiling hot, stirring it
well. When quite warm, but not hot, add one cup of yeast. After it is
done working, add one tablespoon salt. — Mrs. C. H. Bailey.
Two cups graham flour, one and a half cups sour milk,
one tablespoon N. O. molasses, one scant tablespoon soda, one
tablespoon salt. — Miss F. L. Raymond.
One quart flour, one cup lard, two teaspoons Price's
baking powder, sifted with flour. Salt. Mix with milk to roll soft, and
bake in a quick oven. — Mrs. Brooks.
Boil six potatoes until soft, mash them through a
colander, add enough of the water they were boiled in to make a thin
batter; then six tablespoons sugar. Stir all together with a large cup
full of fresh yeast, and put in a warm place over night.
Boil four large potatoes, and at the same time steep a
fourth package of hops in sufficient water to cover them. Mash the
potatoes through a colander, strain over them four cups of the hop
water; add one cup sugar, tablespoon salt; thicken with flour to the
consistency of batter cakes. Add one-half cup yeast, and leave it
uncovered in a jar to rise. Use one-half a cup of this for four loaves
of bread. — Mrs. Werner.
One pint graham flour, one pint flour, one-half cup sugar, one pint sour milk, little salt, and small teaspoon soda. — Mrs. W. H. Nash.
One cup sweet milk, two eggs well beaten, one small
teaspoon salt, two large teaspoons baking powder, flour for stiff
batter. Drop in hot muffin pans. — Mrs. J. M. Raymond.
One cup sour milk, tablespoon of molasses, pinch of salt, half teaspoon soda, graham flour. — Mrs. Hugh Parry.
Two cups sour milk, one cup sweet milk, one-half cup
molasses, two cups Indian meal, two cups graham flour, one teaspoon
salt, one teaspoon soda. Steam five hours. Bake one-half hour in a slow
oven. — Mrs. J. M. Raymond.
Four cups milk, three cups Indian meal, one cup graham
flour, one cup flour, one cup molasses, one egg, teaspoon soda
dissolved in a little boiling water, one teaspoon salt. Steam five or
six hours. Bake half an hour. (This rule requires a five-pound lard
pail to steam.) — Mrs. W. H. Nash.
Two cups graham meal, two cups flour, three cups sour
milk, two large spoons sugar. Salt. Soda according to condition of the
milk. — Mrs. C. H. Bailey.
One cup sour milk, one cup sweet milk, two eggs, half teaspoon soda, one small teaspoon baking powder. Mix with flour. — Mrs. Guilbault.
Six good-sized potatoes, boiled and well mashed; one
pint or more of the water in which they were boiled, one cup of yeast
for the sponge. Set the sponge in a warm place over night. In the
morning, when kneading the bread add a little salt, little sugar, lard
the size of an egg, and sufficient luke-warm water to make six loaves
of bread. — Mrs. Hugh Parry.
One cup stale bread crumbs soaked in two cups of
water, three cups flour, one yeast cake to start. Let it rise over
night; in the morning add two eggs and one-half teaspoon soda, and milk
to form a thin batter. The batter left can be used successive mornings,
the same as buckwheats.
One pint milk and one pint sugar; warm slightly, add
one-half cup yeast, raisins and some flour. Let set over night, and in
the morning add salt, three beaten eggs, one heaping cup melted butter
and more flour. Let it rise, then make into rolls and when light bake.
— Mrs. O. H. Simons.
One cup sweet milk, two teaspoons baking powder sifted
in flour, one small teaspoon salt, lard size of a walnut, moulded with
flour. Mould well. — Mrs. J. M. Raymond.
One quart corn meal, one pint flour, one cup molasses,
one cup yeast, one teaspoon soda, one tablespoon salt, four cups cold
water. Mix well the meal, flour and salt, make a hole in the middle,
put in the molasses, yeast and soda, stir it well, then add the water a
cupful at a time. Steam six or seven hours, bake two hours. — Mrs. C. H. Bailey.
Two coffee cups meal, one and one-half coffee cups flour, two eggs, one teaspoon soda, sour milk. Stir well. — Mrs. H. D. Leonard.
One medium head cabbage, three eggs beaten, six
tablespoons cream, and three of melted butter, (or five tablespoons
milk and four of butter), one teaspoon or more of mustard, one of
pepper, one of salt, one coffee-cup strong vinegar heated until it
thickens but not boils. Mix with the cabbage when hot. Cover tightly. —
Mrs. H. D. Leonard.
One chicken, smothered; when cold, cut in small
pieces; do not use a chopping knife. Prepare as much celery as chicken,
two medium-sized cucumber pickles cut up; also, the whites of the eggs
left from the dressing. This part of salad may be mixed at once, as it
does not hurt to stand, and the dressing poured over just before it is
DRESSING — Yolks of four hard-boiled eggs mashed to a
smooth paste, one-half teaspoon salt, one-half teaspoon pepper, two of
mustard, two of sugar, four of salad-oil, one small teacup of good
vinegar. Pour over chicken, and mix with a fork; do not stir it. This
is enough for eight persons. — Mrs. J. B. Henslee.
One small head of cabbage and one onion, chopped fine;
add one teaspoon salt, two tablespoons sugar, one cup vinegar, and a
little pepper. — Mrs. Hugh Parry.
One-third pint vinegar, three tablespoons sugar, two
of cream, one of butter, two eggs beaten with cream. Cook vinegar,
sugar and butter together; when boiling, add eggs and cream, cooking
until thick. Chop the cabbage fine, adding celery, if obtainable; if
not, celery salt; then pour over it the dressing. — Mrs. O. H. Simons.
Pare six or eight large potatoes, boil until done, and
slice thin while hot. Peel and cut up a white onion in small bits and
mix with the potatoes. Cut up some breakfast bacon in small bits,
sufficient to fill a teacup, and fry it a light brown. Remove the meat,
and into the grease stir three tablespoons vinegar, making a sour
gravy, which, with the bacon, pour over the potato and onion. Mix
lightly. To be eaten when hot. — Mrs. McKenzie.
Two boiled potatoes pressed through a sieve, one
spoonful mustard, two of salt, three of olive oil, one of vinegar,
yolks of two hard-boiled eggs, a little onion chopped fine, one
spoonful anchovy sauce added last. — Mrs. H. D. Leonard.
Boil one cup of vinegar, melt in it a piece of butter
the size of a walnut. Beat together one egg, one teaspoon each mustard,
sugar, salt, and half teaspoon pepper. Pour the boiling vinegar on this
mixture. Stir it well, then put back on the stove and boil one minute.
Pour this on the cabbage. — Mrs. McKenzie.
Yolks of three eggs, two teaspoons wet mustard,
one-half cup vinegar, two tablespoons sugar, one-half teaspoon salt,
two teaspoons butter. Heat vinegar and butter, add other ingredients,
and cook until thick as cream. — Mrs. H. C. Dimick.
Select tender, rich colored carrots, scrape and boil
them in fast-boiling water until tender; cut in thin slices and put in
a glass salad bowl. Sprinkle with sifted loaf sugar, add the juice of a
large, fresh lemon, and a wineglass of olive oil. Garnish the dish with
very thin slices of onion, or any fresh, green salad leaves. — Mrs. John Alfred.
Six hard-boiled eggs cut quite fine, one-fourth of a cabbage chopped. Mix well together.
DRESSING — Three tablespoons of melted butter, one
small teaspoon each of pepper and salt, one teaspoon of prepared
mustard. Mix together and pour over salad. — Mrs. C. A. Frear.
Yolks of two eggs, or one whole egg, well beaten,
added to five tablespoons boiling vinegar. Add butter the size of an
egg. Cook in a pan of boiling water. When cool, season to taste with
salt, pepper and mustard. Thin with sweet cream to the required
consistency. — Mrs. H. D. Leonard.
Boil ten or twelve medium-sized potatoes, not too
soft, cool a little, peel and slice; add pepper and salt, two
tablespoons vinegar (be careful with vinegar not to make it too sour),
two tablespoons hot water, a little onion cut very fine. Let it stand
half an hour; then add two or three spoons olive oil. Mix well, then
serve. To be eaten with cold meats. — Mrs. Werner.
Two dozen eggs, boiled hard and chopped not too fine,
equal quantity of celery. Mix with Durkee's Salad Dressing to taste.
Garnish the dish with lettuce and serve. This is sufficient for ten or
Take a medium head cabbage, chop fine, with one
tablespoon of salt; squeeze the water out thoroughly with your hands,
then pour one-half cup vinegar over.
DRESSING — Three eggs, one-fourth cup butter, two
tablespoons condensed milk. Season with pepper. Beat together with
one-half teacup boiling water; cook five minutes and pour over the
cabbage. It is then ready to serve. — Mrs. P. B. Turnbull.
Four pounds of beef, twelve pounds of apples, one-half
pound salt pork, two pounds of sugar, four pounds of raisins, one pound
of citron, four ounces of cassia, two of nutmeg, one of cloves, one
pint molasses, one quart of boiled cider, or one quart of good vinegar.
— Mrs. Taylor.
Five large crackers rolled fine, one and a half cups
molasses, one-half cup sugar, two-thirds cup vinegar, two cups chopped
raisins, one-half cup butter, one and a half cups cold water, a little
salt, one teaspoon each all kinds of spices. Put all together and cook
until thick. This will make four pies. — Mrs. L. A. Grover.
One heaping tablespoon cornstarch, dissolved in a
little cold water; pour on one coffee-cup boiling water, and boil until
it puffs up; take off the stove and add two-thirds coffee-cup sugar,
yolks of two eggs, small lump of butter, and juice and grated rind of
two lemons. — Mrs. O. H. Simons.
Four cups of flour, one large teaspoon salt, one
teaspoon baking powder, one scant cup lard, one large cup water. Mix
rather soft. Take part of crust and roll in butter for top crust. — Miss Price.
Whip one quart of stiff cream, add sugar and vanilla
to your taste. Line pie-plates with crust, and prick with a fork before
baking. When cool, fill with the whipped cream. — Mrs. Paxton.
Grate the rind of one lemon, add one tablespoon
cornstarch dissolved in a little cold water, one teacup boiling water,
one whole egg and the yolks of two. Take the whites of two eggs for the
meringue, and brown in the oven. — Mrs. Hugh Parry.
Boil or bake sufficient sweet potatoes to make a pint
of pulp when rubbed through a colander; add a pint of milk, a small cup
of sugar, a little salt, yolks of two eggs, one teaspoon lemon extract.
Bake in a shallow pan lined with rich crust. When done, beat the whites
with a little powdered sugar for top, and brown in the oven. — Mrs. Hugh Parry.
The juice and grated rind of one lemon, one tablespoon
cornstarch, one teacup sugar, two eggs (reserving the white of one),
one cup boiling water. Mix all together and cook, stirring constantly
until it thickens; pour it in the crust and bake. Beat the white with
three spoons sugar and spread on top; return to the oven and brown
lightly. — Mrs. McKenzie.
One pint of milk put in a steamer; let it come to a
boil; then add half a cup of sugar, two tablespoons cornstarch and
yolks of two eggs well beaten together. Flavor with lemon. When cool,
have crust baked ready for filling. Beat the whites of the eggs, spread
on top and brown in the oven. — Mrs. Hugh Parry.
Small piece of butter in pan, add apple sauce, then
cover with crust and bake; add apple and crust and bake again, and so
on until pan is filled. Serve with hot sauce. — Mrs. Paxton.
One cup sugar, one egg, one-fourth cup butter,
one-half cup sweet milk, two cups flour, one teaspoon soda, one-half
teaspoon of essence of bitter almonds. This makes two cakes, baked in
round shallow tins.
CREAM FOR FILLING — One scant pint milk, one cup
sugar, yolks of two eggs, one-half cup flour. Flavor with vanilla. Boil
the milk, add flour moistened smoothly with cold milk, then sugar and
eggs; let it boil to the consistency of cream. Use the whites of the
eggs with two tablespoons sugar for the meringue. Cut open the warm
cakes, put cream between and meringue on top. Brown the two pies in the
oven. — Mrs. Hugh Parry.
Whites of eight eggs well beaten, one and a third cups
sugar, one scant half cup butter, three cups sifted flour, one cup
sweet milk, one-half teaspoon baking powder mixed in the flour. Mix
butter and sugar, then stir in gradually milk and flour, sifting the
flour in, then the whites of eggs. Flavor with lemon. — Mrs. J. B. Henslee.
Two cups molasses, one cup sugar, one cup water, one
large cup butter, one tablespoon soda, one tablespoon ginger, little
cinnamon. Flour enough to roll. — Mrs. Wm. Pemberthy.
One cup sugar, one cup sweet milk, two cups flour, one
egg, one tablespoon butter, one teaspoon baking powder. Flavor to
taste. Bake in layers.
FILLING — One egg, one-half cup sugar, one-fourth cup
flour mixed with a little cold milk, and stirred into one cup boiling
milk. Boil until thick enough. Flavor. — Miss Cora Paddock.
One cup sugar, one tablespoon butter, two eggs well
beaten, one cup sweet milk, one and a half teaspoons baking powder.
Flour enough for pretty thick batter. One teaspoon lemon or vanilla
extract. Bake in hot gem pans. — Miss F. L. Raymond.
One cup molasses, one egg, butter size of an egg,
three cups of flour, one-fourth teaspoon cloves, one-half teaspoon
ginger and one of soda. Beat molasses, egg, butter and part of flour
together; pour a cup of boiling water on soda, add it to mixture, then
remainder of flour, beating thoroughly. — Mrs. O. H. Simons.
One cup butter, two cups sugar, one cup sweet cream.
Melt the sugar and pour over the butter. Stir while it melts. After it
is cold, cream it and stir in the sweet cream; after putting in the
cream and mixing thoroughly, add an even teaspoon of soda. Beat three
eggs, yolks and whites together, and put in, but do not mix until you
have added some flour. Mix them as soft as possible, taking them up
from the table with a knife. The less flour the better. Use extra C
sugar; you cannot use granulated sugar. — Mrs. S. J. Hanna.
The whites of eleven eggs beaten to a stiff froth, a
tumbler and a half each of flour and pulverized sugar. Sift the sugar
and flour twice, adding a teaspoon of cream tartar, and a little salt.
Stir lightly, flavor to taste. Bake twenty-five minutes. Do not grease
the pan. — Mrs. C. E. Dodge.
One-half large teacup sugar, one teacup flour, three
eggs, two tablespoons milk, one heaping teaspoon baking powder, one
teaspoon essence of lemon. Stir all well together. — Mrs. H. D. Leonard.
Three cups sugar, two of butter, three eggs well beaten, one teaspoon soda. Flour sufficient to roll out. — Mrs. A. J. Lampshire.
Six eggs, one large cup of sugar, one-half cup butter,
one-half cup sweet milk, one pound of English walnuts rolled fine, one
tablespoon of baking powder, and flour to thicken. Flavor with extract
of strawberry, and bake in a flat pan.
COOKED FROSTING — The whites of three eggs beaten
stiff, and one cup of granulated sugar. Put sugar in a pan and cover
with water, let it cook until it will hair from the end of a fork. Stir
the beaten eggs with this until perfectly cold; it will then be thick
enough to spread on cake. — Mrs. W. L. Scott.
Two cups sugar, three-fourths cup butter, one and a
half cups sour milk, one teaspoon soda. Flavor with nutmeg. Flour
enough to roll softly. Sprinkle sugar on top, cut and bake. — Mrs. P. B. Turnbull.
Three eggs, two-thirds cup brown sugar, fill up the
cup with molasses, half cup butter, half cup sour milk, three cups
sifted flour, one teaspoon each of cinnamon, cloves and soda, half
teaspoon nutmeg. Add currants and raisins. — Mrs. H. D. Leonard.
The juice of two lemons, two eggs, piece of butter the
size of a hickory nut, coffee-cup of sugar. Beat all together and boil
until it thickens, stirring carefully. This is enough for four layers.
— Mrs. C. E. Dodge.
One cup light brown sugar, one-half cup butter, one
egg, two tablespoons sweet milk, and two teaspoons of baking powder.
Add flower enough to roll thin. Bake in a quick oven. — Mrs. John Alfred.
For the white cake: One cup butter, three cups white
sugar, five even cups flour, one-half cup sweet milk, one-half teaspoon
of soda, whites of eight eggs. Flavor with lemon.
For the dark cake: One cup butter, two cups of brown
sugar, one cup of molasses, one cup sour milk, one teaspoon soda, four
cups of flour, yolks of eight eggs and one whole egg, spices of all
kinds. Put in pans first a layer of dark, then a layer of white, and so
on, finishing with a dark layer. — Mrs. Wm. Morris.
One pound of flour, one of brown sugar, three-fourths
pound butter, twelve eggs, one and a half pounds raisins, one and
one-half pounds currants, one-half pound citron, one-half pound
almonds, one-half pound figs, one-half pint sour milk, one level
teaspoon soda, two teaspoons each of allspice, cloves and cinnamon, one
teaspoon mace. — Mrs. C. A. Frear.
One cup pulverized sugar, and one-half cup white
butter beaten to a cream, one-half cup milk, one and two-thirds cups
flour, one-fourth cup cornstarch, whites of nine eggs beaten to a
froth, one teaspoon of baking powder and lemon extract. — Mrs. G. B. Harker.
One coffee-cup granulated sugar, one-fourth coffee-cup
butter, one coffee-cup milk, four eggs, two tablespoons water, two
teaspoons baking powder, one teaspoon salt, one nutmeg. Cream the sugar
and butter as for cake, add the eggs, well beaten, then milk, water,
salt and nutmeg; next flour enough to make stiff for handling. Do not
roll out all at once, but keep adding a little fresh every time, and
roll half an inch thick. Add baking powder with the flour and have your
lard just right. In about an hour after cooking, roll in powdered
sugar. Keep well covered in an earthen jar. — Mrs. Guilbault.
Two teacups of coffee sugar, two teacups of sifted
flour, two heaping teaspoons baking powder; into this break six
good-sized eggs and beat all well together. Turn into square tins and
bake in a quick oven to a light brown. When done, turn out on a
moulding board, and spread with jelly. Roll carefully, and wrap each
roll in a clean napkin. Can be used for table at once. — Mrs. Hugh Parry.
One cup sugar, one-half cup butter beaten to a cream;
then add the yolks and whites of five eggs, beaten separately. Grate
the rind of one lemon, add the juice of same, and three-fourths cup
sweet milk. Dissolve one-half teaspoon of soda and stir all together.
Do not mix too stiff. Bake in a moderate oven. — Mrs. F. M. Mahn.
White Part. — One cup sugar, one-half cup butter,
whites of three eggs, two cups flour, one-half cup sweet milk, one
teaspoon baking powder.
Dark Part. — One cup brown sugar, one-half cup butter,
yolks of three eggs, one-half cup sweet milk, two cups flour, one cup
seeded raisins, tablespoon cinnamon, little nutmeg, one teaspoon baking
powder. Bake in jelly tins, two white and two dark.
Cooked icing to be put between the layers. One and a
half cups sugar, whites of two eggs; dissolve the sugar in water and
boil until it hairs on the end of the spoon; beat the eggs to a stiff
froth, and stir it in the hot syrup, and beat until cold. — Mrs. P. B. Turnbull.
One quart flour, half pint milk, half pint molasses,
two teaspoons soda, two teaspoons ginger, butter size of an egg. Drop
with spoon on tins. — Mrs. H. D. Leonard.
Light Part. — One cup sugar, one-half cup butter,
whites three eggs, one cup milk, one teaspoon baking powder, about two
Dark Part — One cup sugar, one-half cup butter, yolks
three eggs, one cup milk, three-fourths cup grated chocolate, moistened
with boiling water, one teaspoon baking powder, about two cups flour.
Flavor with vanilla. Put alternate spoonfulls of the batter in a round
deep pan with a stem, and bake until done. — Mrs. P. B. Turnbull.
One cup brown sugar, one cup New Orleans molasses, one
cup shortening, three eggs, one cup sour milk, teaspoon soda, pinch of
salt, tablespoon ginger, little cinnamon. To be eaten as a dessert with
cream. — Mrs. Guilbault.
Two heaping cups flour, yolks of four eggs, one cup
sugar, one and a half cups butter, one and a half cups sweet milk, one
and a half teaspoons soda, one teaspoon cream tartar. Flavor to taste.
— Mrs. M. L. Clark.
Whites of three eggs, one and a half cups cornstarch,
one and a half cups milk, one cup pulverized sugar, one and a half cups
butter, one and a half teaspoons cream tartar, one-fourth teaspoon
soda. Flavor with lemon. — Mrs. M. L. Clark.
One cup sugar, one-half cup butter, two cups flour,
whites of seven eggs, and a scant teaspoon baking powder. Cream the
butter and sugar, and add gradually the well-beaten whites, with a half
teacup of sweet milk. Flour and extract to taste. Bake in a moderate
oven, well covered, until light. — Mrs. Cooper.
One cup sugar, two cups flour, six eggs, six teaspoons
of water, and one of baking powder. Beat the eggs and sugar very light,
add the rest of the ingredients and beat rapidly until smooth. Bake
quickly; turn on a clean cloth, spread with jelly or any kind of
filling that is liked, and roll while warm. This mixture can be baked
in jelly tins, if preferred. — Mrs. Cooper.
Four eggs, whites and yolks beaten separately, one
half cup of pulverized sugar, one cup flour, one teaspoon baking
powder. Flavor with lemon extract. Bake in a large flat tin. — Mrs. P. B. Turnbull.
One heaping coffee-cup flour, one even coffee-cup sugar, six eggs, essence lemon. — Mrs. H. D. Leonard.
Two cups granulated sugar, one cup butter, three eggs,
one cup boiling water, one teaspoon baking powder, one teaspoon soda.
Flour enough to roll good. Flavor with nutmeg to suit the taste. — Mrs. G. B. Harker.
Four eggs (reserve the whites of two for frosting),
one and one-half cups molasses, the same of sugar, two cups chopped
raisins, one-half cup butter, one cup strong cold coffee, one tea spoon
salt, two teaspoons soda, one teaspoon each all kinds spices. Mix stiff
with flour. This will make two large loaves. — Mrs. L. A. Grover.
One cup sweet milk, one even cup sugar, two eggs, one
teaspoon salt, two teaspoons baking powder, two teaspoons melted
butter, flour to roll. — Mrs. J. M. Raymond.
Whites of twelve eggs, three cups sugar, small cup
butter, cup sweet milk, four small cups of flour, half cup cornstarch,
two teaspoons baking powder. Flavor to taste.
A cup of thin sliced citron dusted with flour, added to the above, makes a very nice citron cake. — Mrs. A. J. Lampshire.
Whites of four eggs, one cup sugar, good half cup
butter, cup of milk, three cups of flour, one teaspoon baking powder,
one teaspoon of flavoring.
The yolks of the eggs, and the same ingredients make a nice gold cake. — Mrs. McKenzie.
One cup sugar, one-half cup butter, three eggs well
beaten, half teaspoon soda stirred in half cup sour milk, two small
cups flour. Flavor with lemon or vanilla. Pour in small dripping pan.
Bake half an hour. — Miss R. H. Nash.
One cup sugar, two scant cups flour, one-half cup cold
water, five eggs beaten separately, one teaspoon baking powder, one
teaspoon extract. — Mrs. T. Kyle.
One and a half pounds figs chopped fine; boil down with half a cup of water. Cool, then fill the cake. — Mrs. Guilbault.
Two eggs, one and a third cups brown sugar, two-thirds
cup warm water, two-thirds cup butter, even teaspoon soda dissolved in
hot water, one cup chopped raisins; salt, cinnamon and cloves. Flour
enough to handle easily. — Mrs. C. A. Frear.
Shave three fourths cup Baker's chocolate, add
three-fourths cup sugar beaten with one egg and a tablespoon of cream.
Cook over the tea kettle. — Miss Price.
One cup molasses, one cup water, three cups flour, two
eggs, one teaspoon soda, butter size of an egg, one teaspoon each
cloves, allspice and cinnamon. — Mrs. C. H. Bailey.
One cup sugar, one-half cup butter, whites of nine
eggs, two and three-fourths cups flour, one-fourth cup cornstarch, one
cup milk, one teaspoon baking powder. Flavor with lemon. Beat sugar,
butter, flour and milk together, then add eggs and baking powder. — Mrs. C. A. Frear.
Yolks of five eggs, one cup sugar, one cup milk, two
and a half cups flour, one teaspoon baking powder, butter the size of
an egg, a heaping teaspoon of all kinds of spices. — Mrs. C. E. Dodge.
Whites of ten eggs, three-fourths tumbler pulverized
sugar, one full tumbler of flour measured and then sifted seven times,
three-fourths teaspoon cream tartar sifted in the flour. Lemon extract
or bitter almond. — Mrs. T. Kyle.
Mix three teaspoons baking powder with one and a
quarter quarts of flour; add to this one-quarter pound sugar, two
teaspoons butter, one-half pint molasses, and two tablespoons extract
of ginger. Roll very thin and bake in a few minutes. Will soften by
being kept. — Mrs. John Alfred.
One-half cup butter, three-fourths cup sugar, two
eggs, one cup milk, two and a half cups flour after sifting three
times, one teaspoon baking powder. Mix butter and yolks thoroughly, add
milk, flour and baking powder; lastly, the beaten whites, with a good
amount of flavoring.
CREAM FOR LAYER CAKE — Yolks of two eggs, one
tablespoon sugar, one teaspoon flour and one teacup milk; boil until it
thickens. — Mrs. O. H. Simons.
Whites of two eggs beaten to a stiff froth, one cup
sugar, piece of butter the size of an egg, one cup milk, two and a half
cups flour, teaspoon baking powder. Flavor to taste. — Mrs. C. E. Dodge.
Light Part. — Whites of four eggs, cup of sugar,
one-half cup butter, one-half cup sweet milk, one teaspoon baking
powder, two and a half cups flour. Flavor with lemon.
Dark Part. — Yolks of four eggs, cup brown sugar, half
cup molasses, half cup butter, half cup sour milk, teaspoon soda, two
and a half cups flour.
Stir together, dark and light parts, and bake two hours in a slow oven. — Mrs. Taylor.
One cup sour milk, cup and a half C sugar, two
teaspoons melted butter, half a teaspoon soda, pinch of salt, flour
enough to mix soft dough. Cinnamon to taste. — Mrs. Hugh Parry.
One and three-fourths cups sugar, half pound butter
rubbed to a cream, one pound flour sifted three times, whites of
sixteen eggs, one cup walnuts, one teaspoon baking powder. — Mrs. Werner.
Whites of three eggs beaten very light, one-fourth cup
butter and one cup sugar beaten to a cream, one cup milk, three cups
flour, two spoons baking powder. Stir eggs in last and bake in layers.
For the cream, take the yolks of two eggs, one cup
milk, one-half cup sugar, two tablespoons cornstarch, butter size of a
hickory-nut. Beat the yolks, then add the other ingredients and boil.
Flavor to taste when cool. Do not spread on layers until cool. — Mrs. John Alfred.
Take one and a quarter pounds of light dough, a teacup
of sugar, one of butter, three eggs, a teaspoon of soda, one pound of
raisins, nutmeg or cinnamon to the taste. Bake one hour. Let it rise
before being baked. — Mrs. John Alfred.
Cup of melted butter, two-thirds cup sour milk,
teaspoon soda dissolved in hot water, three eggs well beaten, one and a
fourth cups sugar, flour to roll thin, and bake in a quick oven. — Mrs. J. M. Raymond.
Two cups sugar, one cup butter, one cup sweet milk,
three cups flour, yolks of five eggs, whites of three, two teaspoons
baking powder. Bake in layers.
Filling. — Whites of two eggs, one-half pound powdered
sugar; spread each layer with the icing. Cut banana thin with silver
knife and spread thick over icing. Strawberries may be used the same
way. — Mrs. Werner.
One cup sour milk, very small teaspoon soda, one
tablespoon melted butter, little salt, add flour to thicken, and bake
in pie tins. Split the cakes and add berries. — Mrs. Guilbault.
Two cups flour, two teaspoons baking powder, six eggs, one cup milk, two cups sugar. — Mrs. John Alfred.
One cup C sugar, one-half cup molasses, one cup
boiling water, two eggs, one teaspoon each soda, ginger and cinnamon.
Flour enough to roll out well. — Mrs. G. B. Harker.
One coffee cup of not too thick sour cream, or one of
sour milk and one tablespoon butter, two eggs, a little nutmeg and
salt, one teacup sugar, one small teaspoon soda dissolved. Mix soft. — Mrs. A. J. Lampshire.
One tablespoon soda, one teaspoon pulverized alum,
each in one-half cup boiling water. Add one pint New Orleans molasses,
one tablespoon ginger, one-half cup butter. Mix soft, roll thin, and
bake in a quick oven. — Mrs. Hugh Parry.
Take the white of one egg (don't beat it) and stir
powdered sugar into it until it is as thick as cold cream, or as thick
as it can be spread on the cake. Flavor if desired.
One cup sugar, one-half cup butter, four eggs, one cup milk, four cups flour, two heaping teaspoons baking powder.
CREAM FILLING — One cup milk, half cup sugar; boil one
minute. Two heaping tablespoons cornstarch, yolks of two eggs; boil
five minutes. When cold add one teaspoon vanilla.
One cup C sugar, one cup melted lard, two teaspoons baking powder, one egg; flour enough to roll without sticking. — Mrs. Hugh Parry.
Two cups sugar, scant cup of butter, one cup sweet
milk, two cups flour, one cup cornstarch, whites of eight eggs, two
teaspoons baking powder sifted in the flour and cornstarch. Cream,
butter and sugar, add milk, then flour and cornstarch, and last eggs
well beaten. Bake in layers.
ICING FOR THE ABOVE — Whites of four eggs, four cups
sugar; pour half pint boiling water on sugar and boil till it candies;
pour boiling sugar on the well beaten whites; then beat till it is
cold. Flavor with lemon and two teaspoons vanilla. Spread between the
cake. — Mrs. Werner.
Bring to a scald one cup of molasses, and stir in one
tablespoon soda; pour it while foaming over one cup sugar, one egg and
one tablespoon ginger beaten together; then add one tablespoon vinegar
and flour enough to roll, stirred in as lightly as possible. — Mrs. Wm. Morris.
Light Part. — Whites of three eggs, one cup sugar,
butter size of an egg, half cup sweet milk, one teaspoon baking powder.
Flavor with lemon. About two cups flour.
Dark Part. — One-half cup sugar, one-half cup
molasses, cup of chopped raisins, yolks of three eggs, one-half
teaspoon soda, half a cup of coffee, about two cups flour, spices of
all kinds. Bake in square tins. Beat the whites of two eggs with a
little sugar, flavor with lemon; this is to be used between the layers,
then add enough sugar to frost the top. — Mrs. Hugh Parry.
Rub together till white one teacup butter and two of
sugar; beat two eggs and stir into the mixture with a little flour.
Grate in a nutmeg. Dissolve one teaspoon soda in one cup milk. Add
flour to roll easy. — Mrs. H. D. Leonard.
One-half pound grated almonds, one-half pound sugar,
one lemon, whites of two eggs. Blanch and chop the almonds, add eggs
and sugar, with the juice of lemon. Drop a small quantity on paper
greased on the back, which will enable you to take off the pan. — Mrs. Werner.
One-half cup cold water, one teacup white sugar,
one-half cup butter, one-half cup sweet cream, three eggs, two heaping
teaspoons baking powder, one teaspoon lemon extract. Mix well and roll
to about one-fourth an inch in thickness. Sprinkle with granulated
sugar, cut, and bake in a quick oven. — Mrs. Wm. Morris.
One pint of flour, one large pint of water, one-half
pound of melted butter; let the butter stand a few moments till the
salt settles to the bottom; eight eggs, grated rind of half a lemon.
Set the butter and water on the stove to boil; when it boils add the
flour and stir quickly till it comes off from the dish; let it cool,
then beat the eggs in one at a time. Drop from the spoon on buttered
pans, not too near together. Bake in a quick oven. Sprinkle the puffs
with powdered sugar and fill with cream. This will make forty-five
puffs. — Mrs. Werner.
One tablespoon melted chocolate. One and a half cups
sugar boiled to a syrup in two tablespoons water. Add to this while hot
the whites of two eggs, and then stir in chocolate.
Four eggs, half cup sugar, half a cup of flour, in
which a teaspoon of baking powder has been well mixed, pinch of salt,
half cup of milk or cream put in the last thing. — Mrs. Werner.
One and a fourth pounds flour, one pound sugar, four
eggs, half pound butter, half pound grated almonds, one teaspoon
cinnamon, grated rind of one lemon. Stir sugar and eggs for half an
hour, then add the butter, almonds, cinnamon, lemon rind and flour.
Roll out to the thickness of one-fourth an inch or less. Cut out with
cake-cutter and stand over night, and bake the next morning in a
moderate oven. — Mrs. Werner.
Cup chopped suet, cup molasses, cup sweet milk, three
cups flour after it is sifted, cup stoned raisins and a few whole ones,
teaspoon soda dissolved in a little boiling water, teaspoon each of
cloves and cinnamon, one-half teaspoon nutmeg. Steam until done, at
least three hours.
SAUCE FOR SAME — Butter size of an egg, cup of sugar,
tablespoon flour. Put all together and pour on boiling water, cook
one-half hour. Flavor with brandy, or anything preferred. — Mrs. S. J. Hanna.
One-half box Nelson's gelatine, one pint boiling
water, one and a half cups sugar, juice of two lemons. When mixture is
cool add beaten whites of eight eggs, and beat until ready to congeal.
Tint with fruit coloring, and serve with whipped cream. — Mrs. J. B. Henslee.
Take one-half cup of tapioca, soak over night, put on
the stove in the morning; cook up clear, add one cup of sugar, large
spoon of butter and raisins. Bake one hour, set away until cool. Serve
with cream. — Mrs. Hugh Parry.
Six crackers pounded fine, six eggs, one quart boiling
milk, one cup sugar, one-half cup butter. Raisins, currants, citron and
spices to taste. — Mrs. W. H. Nash.
Three eggs, three cups flour, three cups milk, a
little salt, butter the size of an egg, one heaping teaspoon baking
powder. Beat the whites separate and add last. Bake in small muffin
tins in a quick oven. — Mrs. Hugh Parry.
Chop and rub to a cream one-fourth pound of suet, add
scant half pound sugar; mix well. Add four well beaten eggs, one grated
nutmeg, one-half teaspoon each cloves, mace, and salt, one-half cup
brandy, three-fourths cup milk, flour to make a thin batter. Seed and
chop one-half pound raisins, wash clean one-half pound currants, cut
into thin slices one-half pound citron. Sprinkle fruits with flour to
prevent their settling to the bottom of batter. Steam five or eight
SAUCE FOR PUDDING — Cream two cups of butter, add
slowly one cup powdered sugar, the unbeaten white of one egg, two
tablespoons of wine and one of brandy, one-fourth cup boiling water.
Heat until smooth and creamy. Heat the bowl for the creamed butter, and
when adding wine do so slowly to prevent curdling. This pudding will
keep for a year. As it can be prepared beforehand, it is excellent for
Christmas, saving much labor on that busy day. — Mrs. H. C. Dimick.
One quart milk, three squares Baker's chocolate melted
in the milk, two eggs, four large spoons cornstarch, three large spoons
sugar. Beat sugar, eggs and cornstarch together, add small teaspoon
salt. Cool in a mould. Serve with whipped cream. — Mrs. F. G. Barker.
One quart milk, one cup white meal or gold dust, one
cup sugar, two eggs. Salt. Scald the meal in milk, and bake about two
One pint bread crumbs, one quart of new milk, one cup
sugar, yolks of four eggs. Bake in slow oven; when done spread with
jelly. Whip whites of eggs to stiff froth, add four tablespoons
pulverized sugar, spread on top, return to oven and brown. Serve with
whipped cream. — Mrs. H. C. Dimick.
One-half package gelatine, soak two hours in one pint
cold water; heat without boiling until it is all dissolved; when nearly
cold, beat thoroughly with an egg beater, then add the whites of four
eggs beaten to a stiff froth, one cup powdered sugar, the juice and
grated rind of one lemon. Let it cool. Use the yolks for a soft custard
to put around each dish when served. — Mrs. T. Kyle.
Half a teacup of rice steamed in one quart of milk two
hours. Take the yolks of three eggs, grated rind of one lemon, a little
salt, sweeten to taste. This is to be stirred into the rice. Butter the
pudding dish. Bake. Beat the whites stiff, sweeten with pulverized
sugar, flavor with the juice of the lemon. Set in oven and brown
lightly. — Mrs. H. D. Leonard.
Pour half a pint boiling water over half a box
gelatine; stir until dissolved. Into this squeeze the juice of three
lemons, add two cups sugar; beat whites of four eggs to a stiff froth,
add gradually to the dissolved gelatine, etc. Beat constantly thirty
minutes, until it has the appearance of snow. Dip moulds in cold water,
and put the mixture on ice to cool.
CUSTARD FOR THE ABOVE — Three cups milk, three-fourths
cup sugar, yolks of four eggs. Flavor with vanilla. Boil the milk and
stir in the eggs gradually, being careful not to let it lump. — Mrs. H. C. Dimick.
Scald one quart of milk, then add four well-beaten
eggs; sweeten and flavor to taste. Pour into a pudding dish, and set in
a pan of hot water in the oven.
Peel four oranges, slice very thin, lay in a deep dish with one cup white sugar strewn over it; set it away for an hour.
CREAM FOR SAME — One-half cup flour, three-fourths cup
sugar, small piece of butter, yolks three eggs, one half teaspoon
essence lemon. Beat these together and pour into one pint boiling
water; let it boil a few minutes; pour over the oranges while hot. Beat
the whites of the eggs to a stiff froth, add two teaspoons sugar,
spread over the top, place in the oven to brown a few minutes. Serve
cold. — Mrs. W. H. Nash.
Beat the yolks of four eggs half an hour; add five
ounces pulverized sugar, then one quart cold, new milk; add a teaspoon
lemon extract, fill the cups and set them in a pan half filled with warm
water. Place the pan in a rather cool oven and gradually increase the
heat. In about twenty minutes dip a teaspoon in one of the custards to
see if it is firm. Great care is needed in baking custards, for if left
in the oven a minute too long, or if the fire is too hot, the milk will
certainly whey. — Mrs. Wm. Morris.
One quart sweet milk, two tablespoons cornstarch, five
tablespoons sugar, yolks of four eggs. Beat the cornstarch and sugar
together, and stir into the milk when boiling; stir until it thickens
and is smooth. Flavor with a teaspoon vanilla. Butter the pudding dish.
Beat the whites of the eggs to a stiff froth with a little pulverized
sugar, pour on the top, put in the oven and bake. — Mrs. H. D. Leonard.
Pare and stew a few apples just as you would for
sauce; take two or three slices of bread, butter them well. Line a
bread pan with pie crust, cover with a layer of the apple sauce well
sweetened with sugar, next a layer of bread, then of apples. Bake till
done. Beat the white of an egg for meringue, spread on top and brown in
the oven. Serve with cream or sauce of any kind. — Mrs. Hugh Parry.
One quart milk, one-half box gelatine, two-thirds cup
sugar, three eggs. Put gelatine in milk, scald the same, then add the
yolks of eggs with the sugar, and salt. Let it come to a boil; when a
little cool stir in the whites. Set it in a basin of cold water and
stir thoroughly, adding flavoring when quite cool.
One-half box gelatine dissolved in one-half pint cold
water half an hour; then add half a pint boiling water, place over the
steam of a tea-kettle. When thoroughly dissolved add one cup sugar, the
juice of five oranges and two lemons, and put in a mould in a cool
Soak in water one-half a box of gelatine. Stew half a
pound of prunes until tender, then remove the stones. To liquid add
gelatine and one cup of sugar, and enough hot water to make a pint and
a gill of liquid. Return prunes to liquid and let boil. Serve with
Add to one-half pint cream of moderate thickness the
white of one egg beaten to a stiff froth, one-half cup pulverized sugar
and flavoring. The grated rind and juice of half a lemon is nice.
Eighteen Savoy biscuit, three-fourths pint cream, one
tablespoon powdered sugar, one-half ounce isinglass. Flavor with
vanilla or wine. Brush the biscuit with the white of egg. Line the
bottom of a round mould, standing them upright all around the edge,
then place the mould in the oven for five minutes to dry the egg. Whip
the cream to a stiff froth with the sugar, flavoring and melted
isinglass. Fill the charlotte, cover the top with a piece of sponge
cake the shape of the mould, place on the ice until ready for use. — Mrs. Werner.
Two pounds sugar, one pint pale sherry, one pint cold
water, one package Cox's gelatine, juice of two lemons, one quart
boiling water, small stick cinnamon. Soak the gelatine in cold water
one hour, add to this sugar, lemon, cinnamon, and pour over all the
boiling water, stirring until gelatine is dissolved. Put in the wine
last. Strain through flannel bag without squeezing. Wet mould with cold
water and pour in the jelly; set on ice to cool. — Mrs. Werner.
One teacup milk, one cup sugar, two eggs beaten light,
let come to a boil; cool and strain, adding one quart cream. Flavor
with a tablespoon of vanilla. Then freeze. — Mrs. McKenzie.
One box gelatine dissolved in half a pint cold water
two hours, then add one pint sugar, one pint strong hot coffee, one and
a half pints boiling water. Strain and set away to cool. Serve with
cream and sugar. — Miss R. H. Nash.
Six oranges, whites of six eggs beaten to a
stiff froth, two quarts of water, two cups of sugar. Freeze same as ice
cream. — Mrs. Paxton.
One-half paper gelatine dissolved in one-half pint
cold water an hour; then add one pint of boiling water, juice of a
lemon, three-fourths pint sugar. Strain and set away to cool.
One pint milk, one-fourth box Nelson's gelatine, two
cups sugar, yolks of two eggs. Mix these ingredients and set in a
vessel of boiling water until gelatine is dissolved. Strain through a
sieve. Flavor with vanilla. When cool, beat in one pint of well-whipped
cream. Line your dish with sponge cake and pour in the custard. — Mrs. J. B. Henslee.
Two quarts cream, five eggs, one and one-fourth
coffee-cups pulverized sugar, three pounds peaches peeled and chopped
fine. Beat whites and yolks of eggs separately. Any fruit preferred may
be used. — Mrs. Guilbault.
One pint of milk, one pint of cream, one cup
pulverized sugar, two eggs. Flavor to suit the taste. This makes three
pints of cream. — Mrs. G. B. Harker.
Pour two quarts of boiling water over one can of
sliced pineapple, steep one hour and strain. Add juice of six lemons
and two cups of sugar. Put into freezer; when partly frozen, whip the
whites of five eggs to a stiff froth, adding slowly after they are
whipped four tablespoons pulverized sugar. Stir this slowly into
freezer and freeze two hours. — Mrs. H. C. Dimick.
One quart of oysters, one and a half cups cream, one
heaping tablespoon cornstarch. Salt and pepper to taste. Let the cream
come to a boil, mix the cornstarch in a little milk and stir into the
cream, add pepper and salt. Let the oysters come to a boil in their own
liquor, and skim carefully. Drain off the liquor, and turn the oysters
into the cream. — Mrs. H. D. Leonard.
Cut in inch pieces and cover with milk, to which, when boiling, add salt and a small piece of butter. Serve hot.
Pare, slice, cut in dice an inch square; boil until
nearly done in as little water as possible. To one quart of turnips,
add one tablespoon sugar, and salt to taste; when boiled quite dry, add
two or three spoons of cream and a beaten egg. — Mrs. A. J. Lampshire.
One peck of green tomatoes, one pint green peppers,
two quarts green cucumbers, four bunches celery and one ounce celery
seed, one ounce mustard seed, five cents worth of turmeric in a bag,
one large cup brown sugar, two heads of cabbage, one-fourth pound
horse-radish. Sprinkle salt over cabbage and tomatoes, and let drain
over night; rinse with water in the morning. Put seeds and turmeric in
vinegar and boil, pour over the ingredients while hot.
Ten eggs, one large coffee-cup milk, a little salt.
Beat the eggs very light, add the milk and salt. Pour into a hot
skillet in which a large tablespoon of butter has been melted. When
partly cooked, remove from fire and bake in oven until firm. Place a
hot platter on top of omelette, invert quickly, and serve at once.
Fifty large, ripe tomatoes, six green peppers, six red
peppers, eight onions and six garlics, eight tablespoons salt, eight
tablespoons sugar, twelve cups vinegar, celery, cloves, cinnamon and
allspice to taste. Chop peppers and onions very fine. Peel and chop the
tomatoes. Boil two hours; stir while boiling.
Pare and cut the rind into thin pieces and place in a
porcelain-lined kettle; to about five pounds of fruit, add two
teaspoons salt, with sufficient water to cover, and boil until tender
enough to pierce with a silver fork. Drain well, then take one quart of
vinegar, two pounds sugar, and pour over the fruit. Scald the syrup and
pour over the fruit for eight successive days, the ninth day add one
ounce each stick cinnamon, whole cloves and allspice. Scald all
together and seal up. Nicer if left to stand two or three months. — Mrs. L. A. Grover.
One-half loaf baker's bread dried and soaked in cold
water; squeeze the bread well with the hands until all the water is
out. Smother a small onion in a large piece of butter, but do
not brown it; add this to the bread, also one pound chopped veal,
one-half pound tender pork, grated half nutmeg, pepper, salt, chopped
parsley, three eggs, beating the whites to a froth and adding last. — Mrs. Werner.
Three-fourths pound raw veal, one-fourth pound raw
salt-pork, three eggs, nine crackers, three teaspoons salt, one and a
half teaspoons pepper, parsley. Chop very fine, and bake one hour. When
cold, slice thin. — Mrs. W. H. Nash.
One bushel large, yellow cucumbers; peel, cut up
lengthwise and remove seeds; sprinkle with salt and let stand twelve
hours. Strain and thoroughly dry with a cloth; cover with cold vinegar
and let stand for two weeks; pour off vinegar, dry cucumbers, put in a
jar with a teacup of mustard seeds and spices. Boil sufficient vinegar
to cover and pour over them warm. — Mrs. Werner.
Sprinkle a buttered dish with cracker crumbs, then put
in a layer of oysters, some bits of butter, a little pepper and salt,
and so on until the dish is full, leaving crumbs and butter on top.
Pour over the top a little milk. Bake until of a light brown.
Shell the nuts and pour boiling water over them; let
them stand a minute, then throw them into cold water; rub between the
hands and the dark skin will come off.
One mountain trout or white fish, clean and wash well,
sprinkle salt on the inside and out and let it stand over night; in the
morning put into salt boiling water, boiling fifteen or twenty minutes.
Lay on a platter sprinkled with chopped parsley and serve at once with
hot potatoes boiled in salt water. For gravy, a large piece of butter
melted but not boiled; pour the butter slowly into a tureen, leaving
the salt in the dish. Add chopped parsley. — Mrs. Werner.
Stem three pints of ripe currants. Make a syrup of
three parts of sugar to one of strong vinegar. Add currants, boil for a
few minutes, stirring constantly to prevent burning. Spice with
cinnamon and cloves. — Mrs. H. C. Dimick.
Try out small pieces of salt pork in a kettle. Cut up
a medium-sized fish, slice thin four or five potatoes; add these to the
salt pork in alternate layers; cover with boiling water and cook until
soft. Season to taste, add an onion if liked, one large pint milk, and
piece of butter. Let boil. Add a few Boston crackers (split) just
Wash the grapes, weigh, having equal weight of sugar
and grapes; then pulp the grapes, put the pulp in a kettle and boil
twenty-five minutes. Rub through a sieve; return this to the kettle,
add the sugar, and boil thirty minutes, then put in the skins and boil
ten minutes. — Miss R. H. Nash.
One pint flour, one cup milk, one egg, a large
teaspoon baking powder, little salt. Make the batter soft, so as to
drop in with a spoon. Cook about ten minutes. Be sure to have the soup
boiling when you drop them in. Serve at once. — Mrs. W. H. Nash.
Drain the oysters. Mix some flour with part of the
liquor, put the rest of the liquor on the stove, let come to a boil;
add oysters and flour and let come to a boil again; add pepper and salt
and piece of butter. Then fill dish with layer of sauer kraut and layer
of oysters alternately. Serve at once. — Mrs. Werner.
Take seven pounds of fruit, three pounds sugar, one
quart vinegar, one-half ounce each mace, cinnamon and cloves, and scald
all together. Take out the fruit and boil the syrup down and pour over;
repeat this for three days.
One-half peck tomatoes, three pints of good vinegar,
three-fourths cup salt, three-fourths cup ground mustard seed, three
peppers, handful celery seed, one tablespoon grated horse-radish. Mix
well and bottle tight.
Chop one pound raw beefsteak and a piece of suet or
pork the size of an egg. Add one-half pint bread crumbs or crackers,
two eggs, six tablespoons cream or milk, a small piece of butter.
Season with savory, marjoram, salt and pepper. Mix and make in a roll
with flour enough to keep together. Bake. When cold slice thin.
Boil until quite soft three pounds of fish; pick in
small pieces and lay upon a flat dish. Season with pepper and salt, add
a small piece of butter. Turn upon the well-beaten yolks of four eggs a
pint of scalding milk, and pour it over the fish. Beat to a stiff froth
the whites and spread over the surface. Bake half an hour. — Mrs. W. H. Nash.
Run a quart of stewed ripe tomatoes through a
colander, place in a porcelain kettle, season with butter, pepper, salt
and sugar to taste. Cut thin slices of bread, brown on both sides,
place on a platter, and when ready to serve, add a pint of sweet cream
to the tomatoes and pour over the toast. — Mrs. A. J. Lampshire.
Cover cranberries with water and cook until soft; mash
through a colander. To one pint of juice add one pound of sugar. Return
to stove and boil one-half hour. Pour the hot liquid in moulds to cool.
— Miss R. H. Nash.
Scald a pint of corn meal until of the consistency of
mush; when cooked, cool with sour or buttermilk until about as thick as
batter cake dough; then add one-half teaspoon each of salt and soda,
two eggs, and a teaspoon of butter. Beat well and bake quickly. To be
served in the dish in which it is baked, and helped with a spoon. — Mrs. Cooper.
One cup sugar, one egg; beat well together, add four tablespoons boiling milk. Flavor with vanilla. — Mrs. W. H. Nash.
Two cups New Orleans molasses, one cup sugar, one
tablespoon vinegar, a piece of butter the size of a walnut. Boil
twenty-five minutes, stirring constantly. Either pull it or pour out
thin on pans. — Miss F. L. Raymond.
One pound of granulated sugar put in an iron spider;
stir until free from lumps. Crush a quart of peanuts very fine and add
just before taking from the stove. — Mrs. C. E. Dodge.
One large cup sugar, one-half cup molasses, one half
cup milk, butter the size of an egg, one teaspoon cornstarch,
one-fourth pound chocolate. — Miss R. H. Nash.
One cup milk, two cups molasses, one cup sugar, one
and a half cakes chocolate, small piece of butter. Grate the chocolate
and stir it into the milk when boiling, then stir in gradually the
other ingredients. Try it as you would molasses candy, and when done
and cooled a little, cut in squares half an inch.
Mix whites of two eggs and their bulk in water in a
large bowl; beat very well, add a dessert spoon vanilla and about two
pounds "XXX" confectioners' sugar (finest grade of powdered sugar),
well sifted; beat well, and the paste is ready. Take half a pound of
dates, remove stones, put in a piece of the candy paste and roll each
one in granulated sugar.
For Fig Candy, split half a pound of figs, place a
layer of the dough on a board (first sprinkle well with powdered sugar
to prevent its adhering), then a layer of figs, again a layer of dough,
and cut in squares.
Nuts of any kind may be made up into candy by using
the meats for the foundation or inside of little balls of paste, and
then roll in coarse sugar; set each kind out in a cool place to harden.
For Chocolate Creams roll any number of balls size of
small marbles from the dough, and when they are hardened, dip with a
fork into some Baker's chocolate melted on the stove. Be careful not to
allow it to boil; better to melt it in a little cup placed in a pan of
hot water on the stove. Or make a caramel of three-fourths pint sugar,
one-third pint milk, two tablespoons butter, and one square chocolate.
Boil twenty minutes and add one teaspoon vanilla. Remove from fire,
place in a pan of hot water, and dip in the little balls.
Cocoanut Candy may be made by rolling out another
portion of the dough on the floured board, sprinkle with cocoanut, roll
a few times with the roller, and cut into squares.
A mixture of cocoanut and nuts chopped fine makes a delicious candy.
For English Walnut Candy split the walnuts, shape some
of the dough into round flat balls, place a half of the nut on each and
press firmly. Use hickory-nut meats for Hickory-Nut Candy.
To clean the silver spoons and forks in everyday
use, rub them with a damp cloth dipped in baking soda, then polish them
with a small piece of chamois skin.
Rub salt on the inside of your coffee pot when washing
it, and it will remove the coffee and egg very quickly. Be sure to
rinse it thoroughly before using it again.
Old lamp burners should be boiled often in strong
saleratus water. Let them boil for an hour, polish them, and they will
be as good as new, and will not trouble you by causing a smoky light.
Brooms become very brittle in this dry atmosphere;
dipping them in hot suds every week will toughen them, so they will
last much longer.
Cut old boot tops into pieces the right size, cover with calico, and you have a holder that will not heat the hand.
Four pounds sal-soda, one pound chloride of lime, one
gallon water. Heat the sal soda in a vessel over the fire, add the
water boiling. Boil ten minutes. Add the chloride of lime, having first
reduced it to powder. When cold, bottle and cork the mixture. Rinse
well after using.
Sulphuric ether, one drachm; chloroform, one drachm;
alcohol, two drachms; deodorized benzine, two pints; oil of
wintergreen, two drachms. Nice for cleaning kid gloves, grease spots,