Recipes Tried and True
by
the Ladies' Aid Society
Part 3 out of 3
GOOD COOKIES. MRS. L. A. JONES.
Two cups sugar, one cup butter, one cup sour milk, one teaspoon soda
in milk, yolks of two eggs, one teaspoonful baking powder in flour.
Flavor to taste. Flour enough to roll thin.
GOOD COOKIES. MRS. JENNIE KRAUSE.
Two eggs, one and one half cups brown sugar, one cup butter, three
tablespoons sour milk or cream, one teaspoon soda, one-half teaspoon
salt, one-half teaspoon lemon extract, flour enough to mix soft.
COOKIES. MRS. H. A. MARTIN
One coffee-cup butter, one coffee-cup sugar, four eggs, four
tablespoonfuls sweet milk. Flavor with nutmeg; mix soft. Beat butter
and sugar to a cream first. [RB: 2 teaspoons baking powder?]
COOKIES. ANN THOMPSON.
One cup granulated sugar, one cup coffee A sugar, one-half cup butter,
two level teaspoonfuls cinnamon, one-half level teaspoonful cloves,
one-half small nutmeg; cream together carefully; add two well beaten
eggs. Sift the flour, and begin with one pint, and two slightly
heaping teaspoonfuls baking powder; add more flour as you beat. When
thick enough to handle, take a small piece in the hand, make into a
ball, and roll; then place in buttered pans. Bake light brown in a
moderate oven.
SPLENDID EGGLESS COOKIES. MRS. E. S. BOALT.
Two cups sugar, one cup butter, one cup sweet milk, teaspoon soda, one
teaspoon vanilla, one pinch salt, just enough flour to roll them out.
HARD COOKIES. MRS. SALMON.
One and one-half cups granulated sugar, one cup butter, three eggs,
one-fourth cup sweet milk, one-half teaspoon soda dissolved in milk,
flour enough to roll out thin; sift granulated sugar on top, and
gently roll it in.
COOKIES. MRS. LIZZIE MARTIN.
One cup butter, one pint sugar, three eggs, three tablespoons water,
two pints flour, two teaspoons baking powder, nutmeg to taste.
MY GRANDMOTHER'S COOKIES. MRS. J. EDD THOMAS.
Three eggs, two cups sugar, one cup butter and lard, two-thirds cup
sour milk, one teaspoon soda, two teaspoons cream tartar. Flavor with
vanilla. Use flour enough to roll. Stir only with a spoon.
MOLASSES COOKIES. MRS. C. E. MARTIN.
Whites and yolks of two eggs (beaten separately), one cup brown sugar,
one cup melted lard and butter, one cup New Orleans molasses, one
dessert spoon of ginger, one dessert-spoon soda, four tablespoons
boiling water, flour to stiffen. Do not roll too thin.
GINGER NUTS. MRS. BECKIE SMITH.
Two cups molasses, one cup sugar, one cup shortening, one
tablespoonful soda in a little milk, ginger to taste, flour to
stiffen, and roll.
GINGER SNAPS. MRS. HARRY TRUE.
One cup molasses (scalded), one cup brown sugar, one cup butter, one
tablespoon ginger, two even teaspoons soda dissolved in one-fourth cup
water, flour to roll out stiff.
GINGER COOKIES. MRS. JACOB HOBERMAN.
One pint of molasses, one cup of sugar, one cup of lard, one pint of
sour milk, one tablespoon of soda, one tablespoon of ginger, one
tablespoon of cinnamon, three eggs.
GINGER COOKIES. MRS. CHAS. MOORE.
One pint New Orleans molasses, and one cup butter; let come to a boil;
take from fire, and cool, then dissolve an even tablespoonful soda in
hot water. Pour into molasses, and stir. Mix in enough flour to
roll, and two tablespoons ginger.
GINGER COOKIES. FLORENCE ECKHART.
One cup brown sugar, one pint molasses, one-half pint lard, one-half
ounce alum, one-half pint warm water, one ounce soda, two tablespoons
ginger, flour enough to stiffen, and roll. Beat an egg well, and
spread on the top of cakes just before baking.
SUGAR SNAPS. MRS. SUSIE SEFFNER.
One cup butter, two cups sugar, three eggs, one teaspoon soda, one
tablespoon ginger.
SAND CAKES. MRS. ABBIE A. LUCAS.
One pound corn starch, one-half pound butter, one pound sugar, eight
eggs, two teaspoonfuls baking powder. Beat the butter and sugar to a
cream; then add one egg and a little corn starch alternately until the
whole is in. Bake a light brown in patty pans, in a quick oven. They
are improved by frosting.
COCOANUT COOKIES. MRS. A. A. LUCAS.
Two cups sugar, one cup butter, one-half cup sour cream, one-fourth
teaspoon soda, two eggs; mix as soft as you can; roll thin, and bake
quick. Make an icing of whites of four eggs, one pound of sugar, and
as much grated or desiccated cocoanut as you can stir in. Spread on
cookies after they are baked.
LEMON CRACKERS. MRS. A. O. JOHNSON.
Three cups of sugar, one cup of lard, one pint of sweet milk, two
eggs, five cents worth of lemon oil, five cents worth of baking
ammonia. Pound the ammonia fine, and pour on it half a teacup of
boiling water. Mix as stiff as bread; roll out, and cut.
HICKORY NUT MACAROONS. MRS. W. C. RAPP AND MRS. ABBIE A. LUCAS.
One cup of nut kernels (chopped fine), one cup of light brown sugar;
rub well together one-half cup flour, one egg (beaten light); mix
well, and drop with a spoon on buttered dripping pan. Bake with a
slow fire.
Mrs. Josie Yager adds to this a pinch of baking powder.
HICKORY MACAROONS. MRS. W. H. ECKHART.
Two eggs, two coffee-cups brown sugar, two cups flour, two tablespoons
water, one-half teaspoon baking powder, two cups hickory nut meats.
COCOANUT MACAROONS. MRS. J. C. WALTERS.
Two-thirds cup white sugar, one-half cup water; boil as for candy;
remove from the fire; stir in one-half pound crystallized cocoanut;
then add by degrees the beaten whites of three eggs. Mix thoroughly
with a spoon; drop and spread in small cakes on buttered tins; bake
until slightly browned.
CHOCOLATE MACAROONS. MRS. ECKHART.
One cake German sweet chocolate, one egg, one cup sugar, one-half cup
milk, one lump butter size of a walnut.
HICKORY NUT COOKIES. OZELLA SEFFNER.
Two cups coffee A sugar, three eggs, one cup butter, one cup sweet
milk, one pint nut kernels (chopped fine), two large teaspoonfuls
baking powder, one tablespoon vanilla, flour to roll out. Bake in
moderate oven.
HICKORY NUT COOKIES. ANN THOMPSON.
Two cups brown sugar, two eggs, one-fourth cup butter, two cups
hickory nuts, three tablespoons water, one teaspoon baking powder,
flour to stiffen very stiff.
HICKORY NUT CAKES. MRS. O. W. WEEKS.
One cup meats, one cup sugar, one and one-half cups flour, one egg, a
pinch of baking powder; roll thin, and cut into small cakes. Bake in
quick oven.
CREAM PUFFS. MRS. T. H. LINSLEY.
Two cups water boiled with one cup butter, one and one-half cups
flour; let stand until cool; then stir in five eggs, one at a time;
drop on tins by the spoonful, and bake. Open one side, and put in
this--
CREAM.--Two cups milk, one cup sugar, three eggs, and one-half cup
flour. Cook like custard, and flavor with lemon.
KISSES. FLORENCE ECKHART.
White of one egg (beaten stiff), one teaspoonful of baking powder to
the white of an egg; thicken with powdered sugar to drop from the
spoon; add one small cup of nuts. Flavor to taste. Drop on buttered
pans, and bake until light brown on top.
DELICACIES.
"Custards for supper, and an endless host of other such lady-like
luxuries."
--SHELLEY.
APPLE FLOAT. MRS. M. E. WRIGHT.
To one quart apples, stewed and well mashed, put whites of three eggs
(well beaten), and four heaping tablespoons of sugar; beat together
for fifteen minutes. Serve with cream.
FLOAT. FLORENCE TURNEY.
One pint milk, one tablespoon corn starch, yolks of two eggs. Beat
yolks, and add one tablespoon cream, one cup coffee A sugar. Flavor
when cool.
FLOAT. FLORENCE TURNEY.
Put two quarts of milk into a tin bucket, and place in a kettle of
boiling water. While waiting for milk to boil, take the yolks of four
eggs, beat, and add one tablespoonful of cream or milk, one cup of
coffee A sugar, two teaspoonfuls of sifted flour; beat this to a
creamy mixture. When the milk boils, take some of it, stir into the
mixture, and then slowly pour this mixture into the rest of the
boiling milk, stirring all the time. Put on the lid of the bucket;
let boil for a few minutes. Flavor with vanilla. When cool, put in
dish. Take the whites of four eggs; beat stiff; add granulated sugar;
beat quite a while. Flavor with vanilla. Spread this over the top of
the float, and on top of this put bits of jelly.
CHARLOTTE RUSSE.
A very nice recipe for charlotte russe made with gelatine is as
follows: Use one pint of cream whipped till light, one ounce of
gelatine dissolved in one gill of hot milk, the well beaten whites of
two eggs, one small teacupful of powdered sugar, and any flavoring
preferred. Mix the eggs, sugar and cream together, and then beat in
the dissolved gelatine. The milk should be quite cold before it is
added to the other ingredients. Line a dish with slices of sponge
cake, or with lady fingers, and fill with cream. Set it on ice to
cool.
LEMON SPONGE OR SNOW PUDDING. OZELLA SEFFNER.
One-half box gelatine, juice of three lemons, one pint of cold water,
one-half pint of hot water, two teacups of sugar, whites of three
eggs. Soak one-half box of gelatine in one pint of cold water ten
minutes; then dissolve over the fire, adding the juice of the lemons
with the hot water and sugar. Boil all together two or three minutes;
pour into a dish, and let it remain until nearly cold and beginning to
set; then add the whites of eggs, well beaten, and whisk ten minutes.
When it becomes the consistency of sponge, wet the inside of cups with
the white of egg, pour in the sponge, and set in a cold place. Serve
with thin custard, made with the yolks of four eggs, one tablespoonful
of corn starch, one-half teacup of sugar, one pint of milk,
teaspoonful of vanilla. Boil until sufficiently thick, and serve cold
over the sponge.
LEMON JELLY. GAIL HAMILTON.
One-half box gelatine, one-half pint cold water, one-half pint boiling
water, one-half cup sugar, juice of two lemons.
ORANGE JELLY. MRS. O. W. WEEKS.
Take six large, juicy oranges, one lemon, one pound loaf sugar,
one-half ounce gelatine. Dissolve the sugar in one-half pint of
water. Pour one-half pint boiling water over the gelatine, and when
dissolved, strain it. Put the sugar and water on the fire. When it
boils, add the gelatine, the juice of the oranges, and the lemon, with
a little of the peel. Let come to a boil; then strain in molds to
cool.
ORANGE JELLY. MRS. L. D. HAMILTON.
Soak one box gelatine in half pint cold water until soft, add one cup
boiling water, juice of one lemon, one cup sugar, one pint orange
juice; stir until sugar is dissolved; then strain.
ORANGE SOUFFLE. MRS. GEORGE TURNER.
Pare and slice eight oranges, boil one cup sugar, one pint milk, three
eggs, one tablespoon corn starch. As soon as thick, pour over the
oranges; beat the whites of eggs to a stiff froth; sweeten; put on
top, and brown in oven. Serve cold.
ORANGE CREAM. MRS. S. E. BARLOW.
Take half a box of gelatine, and cover with eight tablespoonfuls of
cold water, and soak a half hour. Stand the gelatine over the
teakettle for a few minutes to melt; then add it to a pint of orange
juice, and a cup of sugar, and strain. Turn this mixture into a dish,
and stand in a cool place, watching carefully, and stirring
occasionally. Whip a pint of cream to a stiff froth. As soon as the
orange gelatine begins to congeal, stir in the whipped cream; turn
into a mold, and stand it over in a cold place. Served with angels
food, it makes a most delicate dessert.
BAVARIAN CREAM. MRS. CHAS. MOORE.
One can shredded pineapple, and one cup sugar; let come to a boil;
one-half box gelatine dissolved in a cup of warm water. When milk
becomes warm, stir gelatine into pineapple, and add one pint of
whipped cream. Whip all together thoroughly, and set away in a cold
place.
AMBROSIA FOR ONE. A. L. OOLAH, OR GEORGE VAN FLEET.
Fill a saucer with fresh peaches, finely sliced, or strawberries,
carefully picked and selected; over this, place a measure of
ice-cream, vanilla flavor. Cover all with powdered sugar to the depth
of one-fourth inch. Eat with spoon (if your income is over twenty
thousand dollars, you can use a strawberry fork). Serve with angels
food, or almond macaroons.
JELLIED FRUIT. MRS. RETTA LUCAS.
Soak two-thirds box gelatine in one-half cup cold water; stand until
dissolved; pour one-half teacup hot water over the dissolved gelatine.
Take the juice of two lemons, two oranges, one and one-half cups
sugar. Separate one orange into smallest dimensions, removing the
seeds. Lay bananas, cut in small pieces, and malaga grapes with the
oranges in the bottom of mold; strain the liquid over these, and set
to cool.
GELATINE, WITH FRUIT. MRS. W. H. ECKHART.
Take one ounce box of gelatine; put to soak in a pint of cold water
for an hour. Take the juice of three lemons, and one orange, with
three cups of sugar; add this to the gelatine, and pour over all three
pints of boiling water; let this boil up once, stirring all the time.
Take two molds of the same size, and pour half your jelly into each.
Stir into one mold half a cup of candied cherries, and into the other
one pound of blanched almonds. The almonds will rise to the top. Let
these molds stand on ice, or in a cool place until thoroughly
set--twenty-four hours is best. When ready to serve, loosen the
sides, and place the almond jelly on top the other, on a fruit
platter. Slice down, and serve with whipped cream.
FRUIT RECIPE FOR HOT WEATHER.
Remove the rind of two lemons, and cut the lemons in small pieces; add
two cups of sugar, one pint of boiling water, three tablespoons of
corn starch; mix with a little milk; put them all together, and boil
slowly for five minutes. Cut into small bits four oranges; put in a
deep dish, ready for the table, and sprinkle over them a little fine
sugar; pour the lemon compound over them. When cold, whip whites of
two eggs; add a very little sugar. Flavor with lemon extract. Put in
ice box to cool.
FRUIT SALAD. CARRIE LINSLEY.
Place a layer of sliced oranges in the bottom of a glass dish; then a
layer of bananas; one of pineapple; sprinkle confectioners sugar
between layers; continue this until the dish is nearly full; then pile
high with fresh grated cocoanut.
FRUIT SALAD. CARRIE LINSLEY.
Two oranges, two peaches, two bananas, a few slices of pineapple,
one-half pound of mixed nuts, one-fourth pound of figs, candied
cherries, juice of three lemons, one-half box of gelatine, one pint of
boiling water, two cups of sugar, whipped cream to make clear; avoid
stirring.
KENTUCKY PUDDING. MAMIE FAIRFIELD.
CUSTARD.--Two quarts milk, six eggs, two tablespoons corn starch, one
cup sugar, a pinch salt, one tablespoon vanilla; add to this one quart
whipped cream, one pint each candied or preserved cherries, pineapple,
and strawberries. Let custard cool before adding cream and fruit.
Freeze as ice-cream.
PEACH ICE-CREAM. NELL LINSLEY.
One pint new milk, one pint sweet cream, one cup sugar, one quart
peach pulp (peeled ripe or canned peaches, and put through the
colander). Let cream and milk come to a boil; add sugar, and cool;
add peach pulp, and freeze.
FROZEN ORANGES. Rub the rinds of four oranges in a pound of loaf
sugar; peel one dozen oranges; take out the pulp; add it to sugar with
the juice of three lemons; set it on ice two hours; then a quart of
ice water, and freeze hard, and serve in glasses.
A DAINTY DESSERT.
Frozen fruit makes a dainty and acceptable dessert for dinner or lunch
during the summer, and is prepared by mixing and freezing, the same as
water ices, then working and cutting the fruits, and using without
straining.
FROZEN CHERRIES.
Stone one quart of acid cherries; mix them with two pounds of sugar,
and stand aside one hour; stir thoroughly; add a quart of ice water;
put in the freezer, and stir rapidly until frozen; heat smooth; set
aside half an hour, and serve. That is the way to make frozen
cherries.
FROZEN AMBROSIA.
To make frozen ambrosia, pare and slice a dozen sour oranges; lay in a
bowl; sprinkle with sugar; cover with grated cocoanut; let stand two
hours; mix all together; freeze. Take up in a large glass bowl; lay
over the top thin slices of orange; sprinkle with cocoanut and sugar.
FROZEN PEACHES AND PLUMS.
Pare a dozen and a half ripe, soft peaches. Remove the skin and seeds
from a quart of sour plums; mash, and add to the peaches. Work the
kernels of both to a paste; add them to the sugar and fruit; let stand
two hours; then add a quart of ice water; stir, and freeze. This is a
delicious dish.
PINEAPPLE SOUFFLE.
Pare, and remove the eyes from two good-sized pineapples; then chop
into bits, and sprinkle with one-half pound of sugar; let the whole
stand until quite soft; then mash, and strain through a fine sieve.
To one quart of juice so obtained, add one quart of water and twelve
eggs, which have been rubbed to a cream with one and one-half pounds
of sugar. Put the mixture in a farina kettle, and cook till it
assumes the thickness of soft custard; then strain, and beat briskly
till cold. Freeze, and serve with sweet cream, flavored with fruit
juice.
BISQUE ICE-CREAM.
Put in a farina kettle one quart of good sweet cream, three-quarters
of a pound of sugar, and one tablespoonful of vanilla extract, and
allow the mixture to cook till the water in the outer kettle boils;
then remove from the fire. Brown two ounces of macaroons in a
moderate oven; cool, and roll to a fine powder; stir into the cream,
and when cold, freeze.
LEMON SHERBERT. MRS. G. H. WRIGHT.
To one quart of sweet milk, add one pint of sugar, the well beaten
whites of two eggs, and the juice of three lemons. Add the lemon
juice after it commences to freeze.
LEMON ICE. MRS. H. T. VAN FLEET.
To one quart of water, add four cups of sugar; let this come to
boiling point; let cool; strain through a cloth; add the juice of six
lemons, and juice of two oranges; beat the whites of six eggs to a
stiff froth. Put the syrup in the freezer; then add the beaten
whites. Freeze same as ice-cream. Stir constantly until sufficiently
frozen.
APRICOT ICE. ALICE FAIRFIELD.
Make syrup same as lemon ice; add one can of apricots (mashed fine),
three lemons, and juice of one orange, if wanted. Freeze same as
lemon ice.
ORANGE SHERBERT. M. E. BEALE.
One tablespoon of gelatine, one pint of cold water, one cup of sugar,
six oranges or one pint of juice, one-half cup of boiling water. Soak
the gelatine in one-half cup of cold water ten minutes. Put the sugar
and remainder of cold water in a large pitcher; squeeze the juice into
the pitcher; add it to the gelatine after it is dissolved; strain into
the can, and freeze.
CONFECTIONS
"Sweet meats, messengers of strong prevailment in an unhardened
youth."
--SHAKESPEARE.
TO BLANCH ALMONDS.
Put them into cold water, and allow it to come to a boiling point;
then remove the skins, and throw them into cold water a few moments to
preserve the color.
For salted almonds, prepare as above; put into a dripping pan with
some lumps of butter; set into a moderate oven until nicely browned.
Sprinkle over them some salt, and toss until thoroughly mixed.
Peanuts may be prepared in same manner.
CHOCOLATE CREAMS. MRS. EDWARD E. POWERS.
Two pounds XXXX confectioners' sugar, one-fourth pound grated
cocoanut, one tablespoonful vanilla, a pinch of salt, whites of three
eggs (beaten very stiff); mix all together, and roll into small balls;
let stand one-half hour; then dip into the chocolate, prepared thus:
One-half cake Bakers chocolate (grated fine), two tablespoonfuls
butter. Warm the butter; mix in the chocolate. When cool, dip the
creams in, and set on a buttered plate to harden.
VANILLA TAFFY. MRS. EDWARD E. POWERS.
Three cups of granulated sugar, one cup of cold water, three
tablespoonfuls of vinegar. Cook without stirring until it threads;
add one tablespoonful of vanilla; let cool; pull until white; cut into
small squares.
DANDY TAFFY. MIRIAM DE WOLFE.
Three cups brown sugar, one cup water, one cup white sugar, one
tablespoonful vinegar. When nearly done, add one tablespoonful
vanilla. Pour into buttered tins.
CHOCOLATE CARAMELS. MRS. NED THATCHER.
One cup of sweet milk, two cups of brown sugar, two cups of molasses,
one pint of water, a tablespoon of butter. Flavor to taste. Two
ounces of chocolate just before taking from the fire.
MOLASSES CANDY. MRS. DR. FISHER.
Take one quart of molasses (maple is best); boil until it is crisp
when put in water; then stir in one teaspoonful of soda dissolved in a
little warm water; stir until well mixed. Pour into buttered pans.
Pull part until white, and make into sticks. In the remainder put
roasted corn, peanuts, walnuts, almonds, or hazelnuts.
COCOANUT DROPS. MRS. DR. FISHER.
Grate the white part of a cocoanut, the whites of four eggs (well
beaten), one-half pound of sifted sugar. Flavor with lemon or rose.
Mix as thick as can be stirred. Make in balls, putting them about one
inch apart on paper on baking tins. Put into a quick oven; take out
when they begin to look yellow.
BUTTER SCOTCH. MRS. EDWARD E. POWERS.
Two cups brown sugar, two cups molasses, two tablespoonfuls butter,
two tablespoonfuls vinegar. Boil until it threads; then pour into
shallow pans to harden.
PICKLES.
"Peter Piper picked a peck of pickled peppers."
--MOTHER GOOSE.
FOR SIX HUNDRED PICKLES. MRS. M. E. WRIGHT.
Make a brine of cold water and salt strong enough to bear up an egg;
heat boiling hot, and pour over pickles; let stand twenty-four hours;
then take out, and wipe dry. Scald vinegar, and put over; let stand
twenty-four hours; then pour off, and to fresh vinegar add one quart
brown sugar, two large green peppers, one-half pint white mustard
seed, six cents worth ginger root, six cents worth cinnamon and
allspice, one tablespoon celery seed, alum size butternut. Scald,
pour over, and tie up in jars.
CUCUMBER PICKLES. MRS. H. T. VAN FLEET.
Pour enough boiling water over pickles to cover them, and let stand
twenty-four hours; measure water so that you may know what quantity of
vinegar to use. Take them out of water, wiping each one separately
with dry towel; place in close layers in stone jar. To one gallon of
vinegar, add one cup of salt, two tablespoons of pulverized alum, same
of cloves, allspice, mustard, and cinnamon; put all in vinegar, and
let come to boil; pour this over pickles. When cool, place plate
over, and add a weight. Pickles prepared in this way will keep nicely
a year.
CHOW-CHOW. MRS. ALICE KRANER.
One quart green cucumbers (cut lengthwise), one dozen small cucumbers
(whole), one dozen small onions, one large cauliflower, one quart
small green tomatoes. Put the cucumbers in brine for three days; the
rest scald in salt and water; add pepper and other spices to taste.
Two and one-half quarts vinegar, two and one-half cups sugar, one cup
flour, six tablespoonfuls mustard. Scald the vinegar, sugar, flour,
and mustard. Pour this over the whole bottle; and seal.
CHOW-CHOW. MRS. C. C. STOLTZ.
Two quarts small cucumbers, two quarts small onions, two cauliflowers,
six green peppers; cut all, and put in salt and water four hours; then
scald, and drain.
PASTE.--Six tablespoonfuls mustard, one tablespoonful turmeric, one
and one-half cups sugar, one cup flour. Mix all well together; add
cold vinegar to wet it up; pour into two quarts of boiling vinegar.
Pour this on pickles; mix thoroughly, and put in cans.
PICKLED ONIONS. MRS. DR. FISHER.
Peel small white onions, and boil them in milk and water ten minutes;
drain off the milk and water, and pour over the onions scalding spiced
vinegar.
PICKLED PEACHES. MRS. DR. FISHER.
Wipe ripe but hard peaches until free from down; stick a few cloves
into each one; lay in cold spiced vinegar. In three months, they will
be nicely pickled, and retain much of their natural flavor.
MANGO PICKLES. MRS. W. H. ECKHART.
[In this recipe, the term "mango" refers to green bell peppers.] Use
either small muskmelons or sweet peppers; take out the insides, and
lay them in strong salt water twenty-four hours; drain well. For
filling, cut cabbage fine; salt it; let it stand one hour; wash with
clear water, and drain well; add celery seed and ground cinnamon to
taste. Fill the mangoes; tie closely; pack in stone jars. Then to
one gallon of good cider vinegar, add three pounds of brown sugar;
heat, and pour over the mangoes; repeat the heating of vinegar two or
three mornings in succession.
MIXED PICKLES. MAUD STOLTZ.
Two hundred little cucumbers, fifty large cucumbers, three
tablespoonfuls black mustard seed, three tablespoonfuls white mustard
seed, three tablespoonfuls celery seed, one dozen red peppers, two
pounds sugar, one quart French mustard, one bottle English chow-chow,
one quart little onions, vinegar to cover. Cook slowly for one hour.
TOMATO CHOW-CHOW. MRS. A. H. KLING.
One-half peck green tomatoes, two large heads of cabbage, fifteen
onions, twenty-five ripe cucumbers, one pint of grated horseradish,
one-half pound of white mustard seed, one ounce of celery seed,
one-half teacup each of ground pepper, turmeric, and cinnamon. Cut
tomatoes, cabbage, onions, and cucumbers in small pieces, and salt
over night. In the morning, drain off the brine; put on vinegar and
water, half and half; let stand twenty-four hours; drain again; put in
the spices. Boil two gallons of vinegar with three pounds of brown
sugar; pour over while hot; do this three mornings; then add one-half
pound of mustard; stir in when nearly cold.
SPANISH PICKLE. MRS. W. H. ECKHART.
Four heads of cabbage, one peck of green tomatoes, one dozen large
cucumbers, one-half dozen sweet peppers (red), one-half dozen sweet
peppers (green), one quart of small white onions; cut all these in
small pieces, and let stand in brine over night; wash in cold water,
and drain. Cut six bunches of celery in small pieces.
DRESSING FOR THE PICKLE.--Two gallons of good cider vinegar, five
pounds of brown sugar, five cents worth of turmeric, five cents worth
of white mustard seed, one-half pound of ground mustard, one-half cup
of flour, a tablespoon of whole cloves, and the same of stick
cinnamon.
Let the vinegar, sugar, and all the spices come to boiling point; add
the chopped vegetables, and one hundred small cucumber pickles that
have been in brine over night. Cook one-half hour; then add the
turmeric, ground mustard and flour mixed to a paste; cook five minutes
longer. Bottle, and eat when your stomach craves it.
CELERY, OR FRENCH PICKLE. MRS. F. E. BLAKE.
One gallon each of chopped (very fine) cabbage, celery and sweet
peppers; one cupful of salt over peppers after being chopped; mix
well; let stand two hours; wash thoroughly till water is clear to
prevent coloring cabbage and celery. Mix together cabbage, celery,
and peppers; to this add one tablespoonful of salt, one pint of white
mustard seed (not ground), four pints of sugar, hot peppers to suit
the taste. Put in jars for immediate use; in sealed cans to keep. Be
fore putting away, add one gallon of good cider vinegar, cold.
GREEN TOMATO PICKLE. MRS. F. R. SAITER.
Slice one peck of green tomatoes, and four green peppers; place in a
stone jar in layers, sprinkling each layer thickly with salt; cover
with boiling water; let stand over night; drain in the morning through
a colander, and add four large onions sliced, with an ounce of whole
cloves, one ounce of cinnamon, two pounds of brown sugar. Place all
together in a preserving kettle; nearly cover with vinegar; boil slow
until tender. Set away in a jar. Next day, if the syrup seems thin,
drain off, and boil down. Cover top of jar with a cloth before
setting away.
CUCUMBER PICKLES. KITTIE M. SMITH.
Wash your cucumbers; then pour boiling water on them, and let them
stand eighteen hours. Take them out, and make a brine of one pint of
salt to one gallon of water; pour on boiling hot; let stand
twenty-four hours. Then wipe them dry, and pack them in your jar.
Put in slips of horseradish, and what spices you like. Cover with
cold cider vinegar. Put grape leaves on the top. They are ready to
use in twenty-four hours, and if the vinegar is pure cider vinegar,
will keep indefinitely.
CHOPPED PICKLE. MRS. S. A. POWERS.
One peck green tomatoes, one dozen red sweet peppers, chopped fine;
cover with salt water; let stand twenty-four hours; drain dry; add one
head cabbage, one bunch celery chopped fine, one pint grated
horseradish, one teacupful cloves, one teacupful black mustard seed,
salt to taste, one pint or more very small cucumbers, or one-half
dozen ordinary cucumbers cut into small strips; cover with cold cider
vinegar. If desired to keep, seal in self sealers.
CURRANT CATSUP. MRS. E.
Five quarts juice, three pounds sugar; boil juice and sugar until it
thickens; then add one pint vinegar, tablespoon ground cinnamon and
cloves, teaspoon each of salt and pepper; bottle for use. You can use
grape juice.
FLINT PICKLES. MRS. LAURA MARTIN EVERETT.
Use medium-sized cucumbers; wash clean, and lay in jars. Make a brine
of water and salt--one teacup of salt to a gallon of water; boil, and
pour over the cucumbers; move brine nine mornings in succession; boil,
and pour over; then wash in hot water, and put to drain. When cool,
place in stone jars, one layer of pickles, and then a layer of grape
leaves, some horseradish, and a few sliced onions, if you like the
taste of onion. When your jars are full, make a syrup of good vinegar
and sugar, sweetened to taste, and add stick of cinnamon, a little
celery seed; boil, and pour over the pickles. Invert a plate or
saucer, and put on a small weight; tie up closely. They will keep the
year round, and are very palatable.
TOMATO CATSUP. MRS. G. LIVINGSTON.
One gallon strained tomatoes, one quart good vinegar, one tablespoon
each cloves, mustard, and cinnamon, a little salt, one teaspoon red
pepper; cook one hour, and bottle.
TOMATO CATSUP. MRS. ALICE KRANER.
Two and one-half gallons ripe tomatoes; rub through a sieve; eight
cups cider vinegar, one and one-half cups salt, two and one-half cups
brown sugar, nine teaspoonfuls mustard, four teaspoonfuls ginger, five
teaspoonfuls allspice, five teaspoonfuls cloves, five teaspoonfuls
black pepper, four teaspoonfuls cayenne pepper.
COLD CATSUP. MRS. F. E. BLAKE.
One peck of tomatoes, sliced fine; sprinkle with salt lightly, and let
stand two hours; rub through coarse sieve or colander; to this, add
one-half pint grated horseradish, one large cup salt, one and one-half
cups white mustard seed, one tablespoonful black pepper, one quart
fine chopped celery, one large teacupful chopped onions, one and
one-half cups sugar, one tablespoonful ground cloves, one
tablespoonful ground cinnamon, three pints good cider vinegar. Mix
cold, and use immediately, or can, and it will keep for years.
COMMON CATSUP. MRS. F. E. BLAKE.
Cut up tomatoes, skins and all; cook thoroughly. When cool, rub
through a sieve. To one gallon of tomato juice, put a tablespoonful
of salt, one tablespoonful of pepper, one tablespoonful of cinnamon,
and one quart of good cider vinegar. Cook until thick.
GOOSEBERRY CATSUP. EVELYN GAILEY.
Six quarts berries, nine pounds sugar, one pint vinegar, one
tablespoonful each of cloves, cinnamon, and allspice. One-half the
vinegar put on berries at first. When nearly done, strain, and add
rest of the vinegar, and spices. Boil three or four hours.
SPICED GRAPES. MRS. G. A. LIVINGSTON.
One pound of fruit, one-half pound of sugar, one pint of vinegar, two
teaspoonfuls of cinnamon, two teaspoonfuls of cloves, one teaspoonful
of allspice. Cook pulp and skins separately.
PICKLED PEARS. MRS. F. E. BLAKE.
To one gallon of moderately strong vinegar, add a small handful of
cloves (not ground), several sticks of cinnamon, sugar enough to make
vinegar quite sweet. Take small pears, and with a small pointed knife
remove all blemishes, but do not pare them. Put vinegar on the stove.
When it comes to a boil, fill kettle as full of pears as will boil;
set on back of stove, and boil slowly for three and one-half hours;
fill your cans, and seal while very hot.
ROSA'S SWEET PICKLE.
Nine pounds peaches, three pounds sugar, three quarts good cider
vinegar. Peel the peaches; then put them with the sugar and vinegar
in a porcelain lined kettle; cook for five to ten minutes; put two
cloves in each peach; add a little whole allspice.
SPICED GRAPES. MRS. ELIZA CORWIN, MT. GILEAD, OHIO.
Wash the bunches carefully. Use two or three gallon jars. Put a
thick layer of brown sugar on bottom of jar; then a layer of bunches
of grapes; sprinkle on a few whole cloves, allspice, and stick
cinnamon. Alternate layers of sugar and grapes as above until jar is
full. Turn plate on top; put on weight; tie cloth closely over top;
put in cool place. The grapes are nice served with cold meats. The
syrup can be used for cake, puddings, mince pies, etc. Towards
spring, strain all that is left in the jar through a flannel cloth;
bottle it, and use through summer; use for dysentery. A few spoonfuls
in ice water makes a pleasant drink for hot days.
SPICED GOOSEBERRIES. MRS. C. C. CAMPBELL.
Six quarts berries, nine pounds sugar. Cook one and one-half hours;
then add one pint vinegar, one teaspoonful cloves, one tablespoonful
cinnamon, one tablespoonful allspice.
CHILI SAUCE. MRS. M. E. WRIGHT.
Twenty-four ripe tomatoes, eight onions, twelve green peppers, four
tablespoons salt, eight tablespoons sugar, two tablespoons cinnamon,
two tablespoons ginger, one tablespoon cloves, four teacups vinegar;
boil slowly two hours.
CANNED FRUIT AND JELLIES.
"Will't please your honor, taste of these conserves?"
--Shakespeare
CANNED FRUIT IN GENERAL. MRS. F. E. BLAKE.
For peaches, for instance, set on the stove a kettle of cold
water--just enough so the can will not tip over; into this kettle, put
one-half dozen nails to keep the can from touching the bottom; then
fill the can full of peaches, cut in halves; then fill the can with
cold water; add two tablespoonfuls of sugar, and set in kettle to
boil; let boil until the fruit is tender, but not enough to break
while cooking. When done nicely, put the top on the can, and set
away.
RASPBERRY JAM. MRS. E. S.
Weigh equal parts of fruit and sugar. Put the fruit into a preserving
pan, and mash with a silver or wooden spoon; let boil up; then add the
sugar; stir all the time while cooking. Strawberry or blackberry jam
is made the same way. Thirty or forty minutes is sufficient time for
cooking.
TO PRESERVE PEACHES. L. D.
Take equal portions of peaches and sugar; pare, stone, and quarter the
fruit. Put the sugar with the peaches; let stand over night. In the
morning, boil slowly in preserving kettle one hour and three-fourths;
skim well.
TO PRESERVE QUINCES. L. D.
Pare and core. Be sure you get out all the seeds. Boil the skins and
cores one hour; then strain through a coarse cloth; boil your quinces
in this juice until tender; drain them out; add the weight of the
quinces in sugar to this syrup; boil, and skim until clear; then put
in the quinces. Boil three hours slowly.
TOMATO BUTTER. MRS. J. KISHLER.
To one quart of tomato, add one pint of apple; put both through sieve;
one quart of sugar, some ground cinnamon; cook until it begins to look
like a preserve.
ORANGE MARMALADE. MRS. DR. TRUE.
To eighteen ripe oranges, use six pounds best white sugar. Grate the
peel from four oranges; reserve for marmalade. (The rinds of the
remainder will not be used). Pare the fruit, removing the white skin
as well as the yellow; slice the oranges; remove all seeds. Put the
fruit and grated peel into a preserving kettle; boil until reduced to
a smooth mass; rub quickly through a colander; stir in the sugar;
return to the stove; boil fast, stirring constantly, one-half hour, or
until thick. Put in glasses, or jars; cover closely when cold.
CURRANT JELLY. MISS KITTIE SMITH.
A FRENCH CONFECTIONERS RECIPE.--Allow one pound of sugar to one pint
of juice. Boil the juice five minutes, and add the sugar, which has
been previously well heated; boil one minute, stirring carefully.
Always a success.
CURRANT JELLY. MRS. DR. TRUE.
Weigh the currants on the stems. Do not wash them, but carefully
remove all leaves; or whatever may adhere to them. Put a few of the
currants into kettle (porcelain lined or granite iron); mash them to
secure juice to keep from burning; add the remainder of the fruit, and
boil freely for twenty-five minutes, stirring occasionally; strain
through a three-cornered bag of strong texture, putting the liquid in
earthen or wooden vessels (never in tin). Return the strained liquid
to the kettle without the trouble of measuring; let it boil well for a
moment or two; add half the amount of granulated or loaf sugar. As
soon as the sugar is dissolved, the jelly is done. Put in glasses.
PINEAPPLE JAM.
Peel, grate, and weigh the apple. Put pound to pound of pineapple and
sugar. Boil it in a preserving kettle thirty or forty minutes.
CRABAPPLE JELLY.
Boil the apples, with just enough water to cover them, until tender;
mash with a spoon, and strain out the juice. Take a pint of juice to
a pound of sugar; boil thirty minutes, and strain through a hair
sieve.
ROSE GERANIUM JELLY. MRS. SAMUEL BARTRAM.
Drop one large or two small leaves of rose geranium plant into a quart
of apple jelly a few moments before it is done, and you will add a
novel and peculiarly delightful flavor to the jelly.
CRABAPPLE MARMALADE.
Boil the apples in a kettle until soft, with just enough water to
cover them; mash, and strain through a coarse sieve. Take a pound of
apple to a pound of sugar; boil half an hour, and put into jars.
CRANBERRY JELLY. MRS. G. A. LIVINGSTON.
One pound of sugar to each pint of juice; boil, and skim. Test by
dropping a little into cold water; when it does not mingle with the
water, it is done.
APPLE JELLY. MRS. E. SEFFNER.
Ten quarts of sour apples, stewed very soft in sufficient water to
cover the fruit; drain over night through a flannel bag, without
pressing; add one pint of sugar to each pint of juice, and three
sliced lemons; boil twenty minutes; strain into glasses or bowls.
PEAR MARMALADE. MRS. E. SEFFNER.
EXCELLENT FOR TARTS.--Pare and core, then boil the pears to a pulp.
Take half their weight of sugar; put it into the kettle with a little
water; boil until like taffy; skim while boiling; add the pulp of the
pears, about four drops of essence of cloves; boil up once or twice.
PRESERVED STRAWBERRIES. MRS. KATE MARTIN, TIFFIN, OHIO.
Use one pound of granulated sugar to each quart of berries. Make a
syrup of the sugar, and sufficient water to moisten it. While
boiling, drop in the berries, and let them boil ten minutes. Skim out
the fruit, and put it on a platter. Boil the syrup ten minutes
longer; then pour it over the berries, and set where it will get the
sun for two days. Put in jelly glasses, and seal. Made in this way,
the fruit retains both color and flavor.
TO PRESERVE RASPBERRIES AND STRAWBERRIES. L. D.
Put pound to pound of sugar and fruit; let stand over night. In the
morning, boil all together fifteen minutes. Skim out the berries;
boil the syrup till thick and clear; pour over the fruit.
For millinery go to Jennie Thomas, the oldest and best.
CANNED STRAWBERRIES. MRS. G. A. LIVINGSTON.
For every quart of strawberries, take one pint of sugar; add a
tablespoonful or two of water. Let sugar dissolve; then add fruit,
and let boil. Can immediately in air-tight glass cans.
CHOPPED QUINCES. MRS. ELIZA DICKERSON.
Pare the quinces; cut in small squares; cover with water, and stew
until tender; pour into a colander, and drain. To each pint of the
juice, add three-fourths pint of sugar. Let boil, and skim well for
ten or fifteen minutes; then put in the quinces; cook until the syrup
begins to jell. Put in glasses, and seal same as jelly.
CANNED PINEAPPLE. MRS. LULU DANN.
Take equal measurements of shredded pineapple and sugar. Place in a
crock alternately, a layer of shredded pineapple and one of sugar; let
this stand over night. In the morning, drain off the juice, and to
three cups of juice, add one cup of water. After this mixture comes
to a boil, put in the pulp of your pineapple, and let boil up (not
cook). Seal in self sealing jars.
BEVERAGES.
"The cup that cheers, but not inebriates."
"Polly, put the kettle on."
COOLING DRINK FOR INVALIDS. MRS. RETTA LUCAS.
Two teaspoonfuls arrow root wet with a little cold water, three
tablespoonfuls white sugar, juice of half a lemon, and a small piece
of rind; stir quickly while you fill a quart pitcher with boiling
water. This is a cooling and nutritious drink for the sick.
RASPBERRY VINEGAR. MRS. E. S.
To nine quarts of mashed berries, add one quart of good vinegar; let
stand from four days to a week; then squeeze out the juice. Add one
quart of sugar to each quart of juice. Boil fifteen minutes; then
bottle tightly.
CHOCOLATE. MRS. W. E. THOMAS.
Scrape fine two ounces (two squares) unsweetened chocolate. Use
Walter Baker & Co.s No. 1 chocolate. Put into a granite ware pan, add
a small cup or sugar, a pinch of salt, and two tablespoons of hot
water; let this boil, stirring it constantly, until it is smooth and
glossy, like a caramel; then add one large pint of good rich milk, and
one pint of hot water; let this come to a boil, stirring constantly;
add a tablespoon of corn starch dissolved in a little cold milk or
water. When this boils, serve at once, with whipped cream, flavored
with a little vanilla.
If you cannot have the whipped cream, pour your chocolate from one
pitcher into another, or beat with a whisk until frothy. If you have
to use skimmed milk, take more milk and less water. Never omit the
salt, as it is very essential to the flavor.
COFFEE. EUGENE DE WOLFE.
Allow one tablespoonful to each cupful. Moisten with whole or half
well beaten egg; pour on half pint cold water; let this come to
boiling point; then fill up with boiling water. Stop up the nose of
the coffee pot, and let stand on stove fifteen to twenty minutes.
INVALID COFFEE. MRS. S. A. POWERS.
Three cups warm water, one cup baking molasses. Take as much fresh,
new bran as this will moisten (not wet); mix thoroughly, and brown in
oven exactly like coffee, and to this two pounds of mixed ground Rio
and Java coffee; then stir in three well beaten eggs. You will have
about ten quarts of mixture when done.
FOR USING.--Take one tablespoonful of this mixture to a cup of boiling
water; let boil from fifteen to twenty minutes.
BREAD.
"The very staff of life; the comfort of the husband; the pride of the
wife."
DRY YEAST. MRS. W. H. ECKHART.
A large handful of hops put into one quart of water; cover, and let
boil five minutes; strain over one pint of flour; beat until your arm
aches, and the batter is smooth. When cool, add a cake of good yeast.
When perfectly light, mix stiff with white corn meal, and a little
flour; roll out on the kneading board; cut in cakes, and dry. Turn
them often.
EVER-READY YEAST. MRS. W. H. E.
Four good-sized perfect potatoes; pare and grate them quickly. Pour
boiling water over the grated potato until it thickens like starch;
let cool a few moments; then stir in flour to thicken. When milk
warm, put in one or two cakes of dry yeast, previously dissolved in a
cup of water; let stand twenty-four hours. Use one pint of this with
four pints of water for four loaves of bread. Make the sponge either
at bed time, or early in the morning. Will keep in a cool place two
weeks.
SWEET YEAST. MRS. SUSIE SEFFNER.
Boil four large potatoes in two quarts of water. When done, mash the
potatoes, and add one cup of sugar, one-half cup of salt, one-half cup
of flour. Boil one pint of hops in the water in which the potatoes
were boiled until strength is out; then strain in the jar with other
ingredients; stir well. When cool, add one cup of yeast, or one cake
of dry yeast; let raise, and put in jar. Keep in cool place.
GOOD BREAD. MRS. SUSIE SEFFNER.
Take six good-sized potatoes; cook until very soft; take from the
water, and mash until creamy; turn the water over the potato scalding
hot, and stir in flour until the consistency of cake batter. When
cool, stir in one cup of good yeast dissolved in a little warm water;
let rise over night. First thing in the morning, heat two quarts of
water milk warm; add to the yeast; then stir in flour to make a thick
sponge; let rise; then work to a stiff dough; let rise again; knead
down; let rise again; make into loaves. When light, bake from three
quarters to one hour. This makes a large baking.
AN EASY WAY TO MAKE GOOD BREAD. MRS. G. E. SALMON.
FOR THREE LOAVES.--Take three medium-sized potatoes; boil, and mash
fine; add two tablespoons of flour; scald with potato water; add one
tablespoon of salt, one of lard, and two of sugar. Have one quart of
this, and when lukewarm, add one cake of yeast, dissolved. Prepare
this at noon; let stand till morning, stirring two or three times.
In the morning, have the flour warm; mix till stiff enough to knead on
the board, and knead thoroughly for half an hour; rub melted lard over
top, and set in a warm place to rise. When light, make into loaves,
handling as little as possible; rub melted lard over top, and let rise
again. Bake fifty minutes. When taken from the oven, rub the tops of
loaves over with butter. This will keep the crust soft.
COFFEE CAKE. MRS. U. F. SEFFNER.
When the bread is ready for the pans, leave about what you would use
for one loaf in the bowl; into that, work one-half cup butter,
one-half cup sugar, the yolks of two eggs, and the white of one egg;
work thoroughly; set to rise. When light, handle carefully; don't work
or roll it; make into cakes with the hands; put into pie plates;
grease the tops with butter; sprinkle on fine bread crumbs, sugar, and
cinnamon, mixed. When perfectly light, bake twenty or twenty-five
minutes.
BREAD. MRS. BELLE BLAND.
FOR FOUR LOAVES OF BREAD.--Peel five good-sized potatoes; boil until
soft, and mash through a colander; then two tablespoonfuls of sugar,
one of salt; and five pints of water. When about cold, add one-half
medium-sized cakes of yeast, which have been well soaked. Let this
stand in a warm place twenty-four hours. In the morning, mix stiff;
knead well; let it rise until light; mold into loaves, and when raised
again, bake in a moderately hot oven one hour.
COMMUNION BREAD. MRS. S. A. YOUNG.
Take one pint flour, one-half teaspoonful baking powder, a little
salt, a teaspoonful butter; rub all together, and then put in enough
water to make a stiff dough. Cut dough in two pieces; roll to
thickness of heavy pie crust; lay on white paper, and cut into strips
one-fourth inch wide. Bake between papers in slow oven.
CINNAMON BREAD.
Take flour as for making biscuit; add a cupful of yeast sponge, two
well beaten eggs, a quart of luke-warm water, and a cupful of sugar.
Salt and knead same as light dough and set to rise. When it is ready
to make out, roll into thin cakes; place in well buttered pans and let
it rise again. Bake to a light brown on top, and when done, spread a
cream over it, as follows: White of an egg beaten to stiff froth; add
teaspoonful of ground cinnamon, and a tablespoonful of granulated
sugar. When this is done, put the bread again in the oven to dry the
cream. This is delicious.
GRAHAM BREAD. MRS. A. C. AULT.
Two cups graham flour, one cup buttermilk, one-half cup sugar, one
egg, one teaspoonful soda, one tablespoonful butter, a pinch salt.
GRAHAM BREAD.
One cup sponge, one cup warm water, one-fourth cup molasses, two
tablespoons melted butter. Thicken with equal quantities of graham,
and flour just enough to form a loaf; then raise.
BROWN BREAD. MRS. MARY DICKERSON.
Three cups of sweet milk, three cups of graham flour, one and one-half
cups of corn meal, one cup of molasses, one teaspoon of salt, one
teaspoon of soda. Steam for three hours in four one pound baking
powder cans, with the covers on.
BOSTON BROWN BREAD. MRS. JOHN ROBINSON.
One and one-half pints sour milk, one cup baking molasses, two
teaspoonfuls soda (one in the milk, one in the molasses); beat well
before putting together. One teaspoonful salt, four cups graham
flour, one teaspoonful baking powder in the flour. Steam two and
one-half hours; remove the lids, and set in the oven one-half hour.
Five canfuls.
BOSTON BROWN BREAD. MRS. S. E. BARLOW.
One and one-half pints sour milk, one cup baking molasses, scant
teaspoon soda in each; foam separately. Pour cups graham flour, one
teaspoon baking powder, one teaspoon salt. Put in one pound baking
powder cans; steam two and one-half hours, and bake half hour.
CORN BREAD. MRS. SAMUEL SAITER.
Mix together one and two-third cups corn meal, one-third cup flour,
one-fourth cup sugar, one teaspoonful salt. Beat two eggs until light,
and add to them one cup sour milk, and one cup sweet milk in which one
teaspoonful soda has been dissolved; mix thoroughly. Have the frying
pan very hot, with two tablespoonfuls butter; pour the batter into it;
then pour into this mixture another cup of sweet milk, but do not stir
the cake. Place pan into hot oven, and bake one-half hour.
CORN BREAD. MRS. SALMON.
Two heaping cups corn meal, one heaping cup flour, two teaspoons
baking powder sifted with flour, whites and yolks of three eggs beaten
separately, two and one-half cups sweet milk, one tablespoon melted
butter, one tablespoon white sugar, one teaspoon salt. Bake steadily
in a moderately hot oven.
CORN BREAD. MRS. A. C. AULT.
One and one-half pints corn meal, one-half pint flour, one
tablespoonful sugar, one teaspoonful salt, two heaping teaspoons
baking powder, one tablespoonful lard, one and one-fourth pints milk,
two eggs. Sift together corn meal, flour, sugar, salt, and baking
powder; rub in lard cold; add the egg; mix to a moderately stiff
batter. Bake in rather hot oven thirty minutes.
CORN BREAD. MRS. C. H. WILLIAMS.
Two cups sweet milk, one egg, one and one-half teacups wheat flour,
two teacups Indian meal, two tablespoonfuls sugar, a little salt, four
teaspoonfuls cream tartar put in with flour, two teaspoonfuls soda
dissolved in warm water; add this last. Bake in gem pans in a quick
oven.
Darmody & McClures Premium Corn Meal should be used with these
recipes.
CORN BREAD. MRS. F. E. H. SELLERS.
One pint buttermilk, one pint corn meal, one pint flour, one
teaspoonful salt, two teaspoonfuls soda in milk, six tablespoonfuls
molasses, one egg. Bake in slow oven thirty minutes.
STEAMED CORN BREAD. MRS. CHAS. MOORE.
Two cupfuls new milk, two cupfuls Indian meal, one and one-half
cupfuls flour, two-thirds cupful New Orleans molasses, one scant
teaspoon soda. Mix flour, meal, and salt together thoroughly; then
add milk, and beat till smooth. Dissolve soda in molasses; add to
mixture; then put in buttered pan; steam three hours, setting steamer
over cold water. Put in oven fifteen minutes.
POTATO RUSKS. MRS. E. S. JORDAN.
Six good-sized potatoes cooked soft and then mashed, one-half cup
butter and one-half cup lard mixed, one cup sugar, one-half cup cooled
potato water, two tablespoons flour, one cup yeast. Mix the above;
let rise, and then beat three eggs; put in, and work up.
PENN RUSKS. MRS. A. C. AULT.
One large potato. Make sponge same as bread in the evening. In the
morning, add one pint of sweet milk, one cup white sugar, one-half cup
butter, and more flour. Let rise again; knead out soft; let rise
again; cut out; put in pans; let rise once more. Bake fifteen
minutes.
Best results obtained by using "ELECTRIC LIGHT FLOUR."
RAISED BISCUIT. MRS. M. A. MOORHEAD.
One pint sweet milk, one half cup butter, one tablespoonful sugar, one
tablespoonful yeast, a little salt, whites of two eggs beaten stiff.
Make the sponge at supper time. At bed time, work in flour to make a
stiff dough. Put in warm place to rise over night. In the morning
turn it out on the kneading board. Smooth out with the hand about one
inch thick; cut in small cakes; let stand five minutes; put in oven;
bake fifteen minutes. Delicious for breakfast.
BEATEN BISCUIT. GAIL HAMILTON.
One quart flour, one heaping tablespoonful lard, water to make stiff
dough, a little salt. Beat well with rolling pin; work into flat
biscuit; make a few holes in each with a fork. Bake in quick oven.
TO MAKE RUSKS. MRS. G. A. WRIGHT.
One quart of bread sponge, one coffee-cup white sugar, one teacup
butter, two eggs, one pint sweet milk, a little salt. Beat the sugar
and eggs well before adding the milk. Flour to knead well.
PARKER HOUSE ROLLS. MRS. CHARLES MOORE.
Rub one-half teaspoon of lard and one-half of butter into two quarts
of sifted flour. Into a well in the center of flour, one pint cold
boiled milk, and add one-half cup yeast or one cake dry yeast,
dissolved in one-half cup warm water, one-half cup sugar, and a little
salt. Set at one o'clock [ten p.m. for dinner next day?]; make up at
two o'clock, and put in pans at half past four for six o'clock tea.
Keep in warm place.
BAKING POWDER BISCUIT. MRS. H. T. VAN FLEET.
To one pint of flour, add two teaspoonfuls of baking powder; sift
together; add one heaping tablespoon of butter, and a pinch of salt.
Use enough sweet milk to make a very soft mixture. Work the butter
through the milk in the center of flour. Do not roll out on board, as
the mixture is too soft, but make out by hand as you would light
rolls. Avoid kneading. Bake in quick oven.
DELICIOUS TEA ROLLS. MRS. U. F. SEFFNER.
Two tablespoonfuls butter, two tablespoonfuls sugar, two eggs. Beat
the three articles all together; add a little salt, one cup sweet
milk, two cups flour, three teaspoonfuls baking powder. Grease a
large dripping pan with butter. Drop a tablespoonful in each place.
Bake twenty minutes.
GOOD MUFFINS (CHEAP AND EASY). MRS. E. FAIRFIELD.
One egg, one cup milk, one tablespoon sugar, one tablespoon butter,
two teacups flour, three teaspoons baking powder, one teaspoon salt.
Mix yolk of egg, butter, and sugar; add then the flour, baking powder,
and salt, sifted together; then white of egg, beaten well. Bake ten
minutes in quick oven. Much of the success in baking depends upon
having the iron muffin ring well heated on the top of stove before
putting the batter in them.
MUFFINS. MRS. W. C. BUTCHER.
Three eggs beaten separately, one-half cup of sugar, two-thirds cup of
butter, one pint of sweet milk, two heaping teaspoons of baking
powder; add flour to make it as thick as cake batter.
MUFFIN OR SHORTCAKE DOUGH. MRS. DR. McMURRAY.
Two pints of flour, three tablespoons of sugar, one tablespoon of
melted butter, one egg, one pint of sweet milk, three teaspoons of
baking powder. Bake in a quick oven in muffin rings, or drop the
dough from the end of your spoon as you do for drop cake. To be eaten
hot. Try with a broom splint, as cake. Enough for four or five large
persons.
QUICK MUFFINS. MRS. S. E. BARLOW.
One cup flour, one heaping teaspoon baking powder, one egg, two
tablespoons melted butter, a little salt; mix all together; before
stirring them, add sufficient water to make a stiff batter. Bake in
hot oven about fifteen minutes.
MUFFINS. MRS. A. C. AULT.
One cup sweet milk, one-half cup butter, one egg, one tablespoonful
sugar, two teaspoonfuls baking powder, two and one-half cups flour, a
pinch salt.
"ELECTRIC LIGHT FLOUR" is guaranteed pure winter wheat flour.
MUFFINS. MRS. T. H. LINSLEY.
To each cup of flour, add two teaspoons of baking powder, large pinch
of salt; moisten with sweet milk to the consistency of drop dough.
Have muffin pans hot, with a teaspoonful of butter in each. Bake ten
minutes in hot oven.
CORN MUFFINS. E. S.
Make just as you do wheat muffins, using one-half wheat flour, and
one-half corn meal.
Graham muffins are made in the same manner, using equal parts wheat
and graham flour.
FRENCH BREAD GRIDDLE CAKES. MRS. R. H. JOHNSON.
One pint bread-crumbs. One pint milk; scald, and pour over bread
crumbs at night to make a batter. Four eggs, two cups or less flour,
one-half cup or less butter. Bake like buckwheats.
VERY NICE CORN MEAL GRIDDLE CAKES. MRS. T. H. LINSLEY.
One pint rich sour milk, one well beaten egg, one large tablespoon
flour, teaspoon soda, meal enough to make the mixture not quite as
thick as for flour cakes.
CORN MEAL GRIDDLE CAKES. MRS. F. E. H. SELLERS.
One and one-half pints sour milk, one good teaspoonful soda, one
teaspoonful salt, one pint corn meal, one-half pint flour, one egg.
ANNIE'S CORN CAKES.
One egg, one pint of sour milk, one-half teaspoonful soda, pinch salt,
one-half cup flour, corn meal to make not too stiff a batter.
MUSH. W. R. C.
To three quarts of boiling water, add salt to taste. Stir in
gradually sufficient corn meal to make it quite thick. Boil slowly
one hour. Stir often, and beat well; that will make it light and
smooth. Eat with cream, milk, and butter, or syrup. To fry when
cold, cut in thin slices, and fry in lard and butter, mixed.
TO FRY HOT MUSH. MRS. T. H. LINSLEY.
Fry slices of bacon; remove the meat; drop in the mush by spoonfuls,
and fry delicate brown.
GERMICELLI. MRS. W. H. ECKHART.
Stir germicelli into two quarts of boiling water until as thick as
mush; add salt. Boil five or ten minutes, stirring constantly. Just
before serving, you can stir in a cup of sweet milk, if you wish.
When cold, slice, and fry same as corn mush.
OAT MEAL CRACKERS. JENNIE L. HARRINGTON.
Two cups oat meal (rolled oats is best), three cups flour, one cup
shortening, one cup sugar, one cup water, one teaspoonful salt, three
teaspoonfuls baking powder; roll very thin.
LEMON CRACKERS. MRS. E. S. JORDAN.
Two and three-fourths cups of granulated sugar, one cup of butter, one
pint of sweet milk, one cup of lard, three eggs, five cents worth of
lemon oil, five cents worth carbonate of ammonia, a pinch of salt.
Mix stiff, and roll thin; stick with a fork, and bake in a quick oven.
MILK TOAST. MISS H. W.
Boil one quart of milk; stir into it two tablespoonfuls butter, mixed
with one tablespoonful flour, and a saltspoonful salt. Let the whole
boil five minutes. Have ready a dish of toasted bread; pour the milk
over it, and serve hot. Nice for breakfast.
FRITTERS.
Separate four eggs; beat the yolks until light; add to them one quart
of sweet milk, a little salt. Beat the whites very stiff; stir in one
quart of flour, and the whites, half and half, with one teaspoonful of
baking powder. In a tablespoonful of batter, place a slice of nice
sour apple; drop into hot lard, and fry nice brown on both sides.
Serve hot, with butter and syrup.
Make oyster fritters the same way, using fine large oysters in place
of apples.
ORANGE FRITTERS.--Made in same way, using slices of orange instead of
apple.
PINEAPPLE FRITTERS.--Made in same manner, only stir into the batter a
pineapple, grated or chopped fine.
SPANISH FRITTERS. MRS. E. S.
Cut the soft of bread into pieces two or three inches long and one
inch thick. Take one pint and a half of sweet milk; sweeten to taste;
add six well beaten eggs, a little salt; dip the pieces of bread in
the mixture; let them become well saturated. Fry in hot lard until a
delicate brown.
FOR CANNING CORN. MRS. MARTHA WRIGHT.
To five pints green corn, add three pints water; cook five minutes;
then dissolve three level teaspoons tartaric acid, and add to corn;
cook a few minutes longer; then it is ready to can in new or nearly
new tin cans.
When preparing for table, drain off liquid; add a very little water;
season and sweeten to taste. When boiling, add one level teaspoon
soda dissolved in hot water.
SCHMIER KASE. OLIVE BARKS.
One gallon of sour milk; scald until crumbly; let drip until whey is
separated from curd; mash fine; salt to suit the taste; add one pint
of rich sour cream; stir till all is thoroughly mixed together.
The old reliable milliner--Jennie Thomas, 121 S. Main.
MEDICAL LORE AND INVALIDS FOOD.
"Simple diet is best, for many dishes bring many diseases."
--PLINY.
COUGH SYRUP. MARY FELTY.
One quart of water, one handful of hops; boil these together, and
strain; put in this fluid a cup of sugar, and boil to a syrup; cut a
lemon into it, and bottle for use.
WHOOPING COUGH SYRUP. MRS. SARAH SAITER.
One ounce flax seed, one ounce slippery elm, one ounce boneset, one
ounce stick liquorice, one and one-half pounds loaf sugar, one pint
Orleans molasses. Put first three ingredients in thin muslin bag, and
boil one hour in sufficient water to cover well. Dissolve the
liquorice in one pint of water; then boil all together a few moments.
DOSE.--One teaspoonful every hour or two, as the case may require.
Back to Full Books
|