Recipes Tried And True (1894 Cookbook).txt RECIPES TRIED AND TRUE.

COMPILED BY THE LADIES' AID SOCIETY OF THE FIRST PRESBYTERIAN CHURCH, MARION, OHIO. "We may live without poetry, music, and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks." --OWEN MEREDITH MARION, OHIO: PRESS OF KELLEY MOUNT. 1894. Entered according to Act of Congress in the year 1894 by the LADIES' AID SOCIETY OF THE FIRST PRESBYTERIAN CHURCH, MARION, OHIO. In the Office of the Librarian of Congress at Washington. To the Mothers, Wives, Sisters and Sweethearts of the Good Men of America this Book is Dedicated by the "TRUE BLUES." PREFACE. Although in putting forth this little book we do not claim that we are filling a "Long felt want," yet we do feel that its many tried and true recipes from our own housekeepers will be very welcome. We also believe that it will not only be welcomed by those who recognize the names and merits of the various contributors, but by all housekeepers, young and old. There can never be too many helps for those who, three times a day, must meet and answer the imperative question, "What shall we eat?" To the many who have helped so willingly in the compilation of this book, the Editorial Committee would extend a grateful acknowledgment. For the literary part of the work, we would beg your indulgence, since for each of us it is the first venture in the making of a book.

MENUS. "All the labor of man is for his mouth, And yet the appetite is not filled." --SOLOMON.

SUNDAY BREAKFAST (WINTER). MRS. T. H. LINSLEY. Oat Meal. Boston Brown Bread. Boston Baked Beans. Coffee.

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Recipes Tried And True (1894 Cookbook).txt PLAIN DINNER. EUGENE DE WOLFE. Tomato Soup. Boiled Fish. Lemon Sauce. Roast Lamb. Mint Sauce. Stewed Tomatoes. Sweet Potatoes. Spanish Cream. Coffee.

PLAIN DINNER. EUGENE DE WOLFE. Bouillon. Boiled Spring Chicken. New Potatoes. New Peas. Lettuce, Mayonnaise Dressing. Rhubarb Pie. Cheese. Crackers. Coffee.

OLD-FASHIONED THANKSGIVING DINNER. GAIL HAMILTON. Roast Turkey, Oyster Dressing. Cranberry Sauce. Mashed Potatoes. Baked Corn. Olives. Peaches. Pumpkin Pie. Mince Pie. Fruit. Cheese. Coffee.

FAMILY DINNERS FOR A WEEK IN SUMMER. OZELLA SEFFNER. Sunday. Green Corn Soup. Salmon and Green Peas. Roast Beef. Tomatoes. New Potatoes. Strawberry Ice Cream. Cake. Coffee. Iced Tea. Monday. Lamb Chops. Mint Sauce. Potatoes. Escaloped Onions. Cucumber Salad. Orange Pudding. Tuesday. Veal Soup. Fried Chicken. Green Peas. Rice Croquettes. Strawberries and Cream. Wednesday. Broiled Beef Steak. Potato Croquettes. String Beans. Tomato Salad. Fruit Jelly. Cream Pie. Thursday. Potato Soup. Roast Veal. Baked Potatoes. Beet Salad. Asparagus. Strawberry Shortcake. Friday. Boiled Fish. Egg Sauce. Lamb Chops. Peas. Escaloped Potatoes. Lettuce, Mayonnaise. Raspberry Iced Tea. Saturday. Page 2

Recipes Tried And True (1894 Cookbook).txt Chicken Pot Pie, with Dumplings. Spinach. Cucumber Salad. Radishes. Lemonade.

PLAIN FAMILY DINNERS FOR A WEEK IN WINTER. OZELLA SEFFNER. Sunday. Cracker-Ball Soup. Roast Beef and Yorkshire Pudding. Creamed Potatoes. Celery. Mince Pie. Apricot Ice Cream. Cheese. Coffee or Chocolate. Monday. Cold Roast Beef. Mashed Potatoes. Cabbage Slaw. Pickles. Plain Plum Pudding. Cheese. Tea. Tuesday. Tomato Soup. Leg of Mutton. Caper Sauce. Baked Potatoes. Stewed Turnips. Apple Pudding. Coffee or Tea. Wednesday. Lemon Bouillon. Baked Fish, with Drawn Butter. Roast Chicken. Potatoes. Boiled Onions. Pickles or Olives. Cottage Pudding. Thursday. Roast Beef Soup. Stewed Tomatoes. Mashed Potatoes. Boiled Rice. Turnips. Troy Pudding. Egg Sauce. Friday. Corn Soup. Chicken Pie. French Peas. Stewed Potatoes. Cream Slaw. Suet Pudding. Saturday. Boiled Corn Beef, with Vegetables. Pork and Beans. Pickles. Indian Pudding. Cream Sauce.

BREAKFASTS. Fall and Winter.

OZELLA SEFFNER. 1. Melon. Fried Mush. Fried Oysters. Potatoes. Rolls. Coffee or Cocoa. 2. Melon or Fruit. Graham Cakes. Maple Syrup. New Pickles. Broiled Steak. Corn Oysters. Coffee or Cocoa. Page 3

Muffins. Syrup. Radishes. A FEW PLAIN DINNERS. Syrup. Corn Meal Muffins. GAIL HAMILTON. 3. Warm Biscuit. Fried Potatoes. Page 4 .txt 3. Coffee. Potatoes. Peas. Dipped in Butter and Fried. Broiled Oysters on Toast. Muffins. Eggs. with Strawberry Sauce. Strawberries. Coffee. Fried Oat Meal Mush. Oranges. Berries. Jelly. Tomato Soup. Baked Potatoes. 2. 6. Muffins. Baked Potatoes. Fruit. Melon or Fruit. Potatoes. New Onions. Fruit.Recipes Tried And True (1894 Cookbook). 1. 6. Boiled Chicken. 2. 4. Coffee. Mackerel. Ham Toast. with Dressing. Rice Balls. Breakfast Bacon. Breakfast Bacon. DESSERT--Strawberry Shortcake. Ham. Fried Potatoes. Coffee. Boiled Eggs. Radishes. Bacon. Coffee. 3. Roast Pork. Corn Griddle Cakes. Cream Potatoes. Hamburg Steak. DESSERT--Cake and Lemon Pudding. Lettuce. Veal Cutlets. Sweet Breads. Spring and Summer. 5. Coffee. Fried Potatoes. Mayonnaise Dressing. Clam Soup. Coffee. Scrambled Eggs. with Cheese. Lamb Chops. Dipped in Eggs. 1. Sliced Tomatoes. Oat Meal and Cream. Graham Muffins. Raspberries. Light Biscuit. Cheese. DESSERT--Fruit and Cake. Sliced Tomatoes. Coffee. Vegetable Soup. 5. Fruit. Coffee. Coffee. Oranges. Coffee. 4. Cranberry Sauce. French Toast. Fried Potatoes. Onions. Macaroni. Crackers. Breakfast Bacon. Beef Steak and Gravy.

Recipes Tried And True (1894 Cookbook). veal. when ready to serve your soup put them into the stock. can be added to the contents of your stock kettle. cut fine. stir all together. make into balls size of a marble. place on platter to dry for about two hours. a few baked beans--even a small dish of apple sauce--have often added to the flavor of soup. one teaspoonful parsley. It will frequently jelly. when her soup was especially praised. that it contained the crumbs of gingerbread from her cake box! Creamed onions left from a dinner. and is useful for gravies. One of the best cooks was in the habit of saving everything. sprinkle two tablespoons of cinnamon and sift one cup of flour over it. allow an hour for each pound of meat. When done take out meat and strain your liquid. or allspice. one teaspoonful baking powder. all good meat gravies. BUTCHER To a good loin roast add six tablespoons of vinegar and small piece of butter.txt SOUP. fish. All soups are improved by a dash of onion. Don't be afraid of experimenting with them. and will keep in a cold place for several days. When it boils add cracker balls. A FINE SOUP. In nothing so well as soups can a housekeeper be economical of the odds and ends of food left from meals. try two or three cloves. mixed with the crumbs. ROAST BEEF SOUP. C. The best soups are made with a blending of many flavors. Put it over the fire and simmer or boil gently until the meat is very tender. as well as soups. Put in Page 5 . If you like a spicy flavor. or bones from roast or fried meats. H. In these celery may be used. boil five minutes. etc. and announced one day. or purees from chicken. "A hasty plate of soup" PREFACE. or bay leaves. or a little stewed corn or tomatoes. stick six cloves in the roast. unless it is the white soups. Where you make one mistake you will be surprised to find the number of successful varieties you can produce. salt and pepper. ECKHART. one egg. Take good soup stock and strain it. Some cooks say. made thus: To one pint of cracker crumbs add a pinch of salt and pepper. Of course. W. MRS. Be sure to skim carefully. one small dessert spoon of butter. MRS. A little butter is always needed in tomato soup. Stock is regularly prepared by taking fresh meat (cracking the bones and cutting the meat into small pieces) and covering it with cold water. potatoes fried or mashed. W.

season with salt. throw them into cold water. Boil two hours longer. one or two onions. C. Heat again before serving. F. NOODLE SOUP. BEAN SOUP. and when cold. H. according to taste. boil until the beans will mash smooth. if preferred. dredge with flour to avoid sticking. if desired. LEMON BOUILLON. LOUISE KRAUSE. BOUILLON. and boil one hour. six pepper corns. and boil slowly five hours. then remove the hulls. skim the beans out. turn often until dry enough to cut. and season with pepper. Add twelve ears of grated sweet corn. Season to taste. Add one tablespoon of salt. cover with three quarts of cold water. and season with salt and pepper. put on to cook in cold water. pour over toasted bread or crackers.txt oven in deep pan or kettle with a quart of boiling water. W. Take three pounds of lean beef (cut into small pieces) and one soup bone. Season to taste. Strain the meat broth over this and serve hot. Page 6 . and one cup of sweet cream and some catsup. take two quarts of water to one quart of beans. A DELICATE SOUP. CORN SOUP. G.Recipes Tried And True (1894 Cookbook). H. Cover a soup bone with water. MRS. H. DENMAN. Add a pinch of salt. If you have no meat. add to the soup. Add some cabbage and onion (cut fine). WRIGHT. finish roasting it and when done add celery-salt to suit the taste. boil until very tender. roll into very thin sheets. and Worcester sauce. To one quart of beans add one teaspoon of soda. Strain. six cloves. one tablespoon mixed herbs. rub with the hands. and rub until all hulls are removed. rub butter and flour together. cut very fine. with crackers. salt. W. MRS. SNYDER. cover with water. drain. MRS. ECKHART. Beat three eggs. boil a small piece of meat with the beans.--Take soup meat. and add to the stock five minutes before serving. and flour sufficient for a stiff dough. MRS. Add a little parsley. and heat slowly. remove the fat. Into each soup plate slice very fine one hard boiled egg and two or three very thin slices of lemon. let boil until the hulls will slip off. roast until it is about half done and then strain over it three-fourths of a can of tomatoes.

Put the strained tomato into the soup pot. MRS. ED. MRS. or six large fresh tomatoes. MRS. This can be made without meat by adding more butter and milk. add the butter and flour. a lump of loaf sugar. and add three-fourths of a teaspoon of soda and allow to effervesce. then add the liquid from one quart of oysters. into which stir one-half saltspoon soda. Slice four or five potatoes very thin. Rub one tablespoonful of butter to a cream with one tablespoonful flour or corn starch. stir in the soup just before serving. a few stalks of celery. Serve with crackers or toast. Boil a few moments and serve.txt OYSTER STEW.Recipes Tried And True (1894 Cookbook). After stewing veal. When done. R. Thicken just before serving with one egg rubbed into as much flour as it will moisten. MRS. One quart canned tomatoes. season with a little pepper. J. T. When done add one quart milk. Pepper and salt to taste. Have two quarts of liquor on the bone. U. add one quart of boiling milk. butter. one quart boiling milk and one cup of cream. H. and plenty of butter. after having heated them to almost frying point. Slice four ordinary-sized potatoes into one quart of boiling water. one quart of water. MRS. add to this one pint milk. H. add them to the stock. TOMATO SOUP. Wash one quart oysters and place on the fire. TOMATO SOUP. POTATO SOUP. SEFFNER. boil until soft. into this slice one onion. let come to a good boil. remove the bone from kettle. POTATO SOUP. add just before serving. a dust of mace and a teaspoon of salt. use the stock. Have ready a pint scalded milk. Take half a can. with sufficient salt and pepper. and pepper to taste. LINSLEY. B. BEALE Put on soup bone early to boil. When they boil. F. THOMAS. lay them in cold water until thirty minutes before serving. pepper. TOMATO SOUP. and season with salt. Return to stove. HARRY TRUE. H. Beat one tablespoon of butter and one tablespoon of flour to cream. put one can of tomatoes Page 7 . JOHNSON. MRS. Salt. stew until you can pass through a course sieve. T.

Let soup boil for twenty minutes. a small lump butter. Put a veal soup bone over the fire in one gallon of cold water. VEAL SOUP. skim carefully as it comes to a boil. except the tomatoes. then immediately add one-half teaspoon soda. SAMUEL BARTRAM. let boil one-half hour longer. one tablespoon white sugar. stir in butter and flour. G. boil all together till tender. one heaping tablespoon of flour mixed with a half cup of cream or milk. one turnip. Have ready in a porcelain kettle three quarts boiling water. J. And health on both. VEGETABLE SOUP. one medium-sized potato (cut in dice or thin slices). very fine. if you like. one pint tomatoes. FISH AND OYSTERS. and serve. let come to a boil. and add a teaspoon of white sugar. Serve with fried bread chips or poached eggs. After the flour is in let boil up three times. REED. three carrots. two good-sized onions (sliced fine). MRS. two tablespoons cooked beans. Add tomatoes. three large potatoes. if you have it. after it has boiled one hour season it with salt and pepper and half teaspoonful (scant) celery seed.Recipes Tried And True (1894 Cookbook). One-fourth head cabbage. wait on appetite. then add the chopped cabbage and tomatoes (the tomatoes previously stewed). VEGETABLE SOUP. A. and serve. and when ready to serve add one egg (well-beaten). one in each dish. rubbing all the vegetables through. one-half cup milk. then add one gallon of stock. and it is ready for the table. MRS. Three onions. Pepper and salt to taste. strain through a sieve. let it boil up." --MACBETH. simmer for one-half hour. S. Take two tablespoonfuls butter. "Now good digestion. one-half cup sweet cream. put in all except tomatoes and cabbage. also a bunch of sweet herbs. one tablespoon flour. three turnips. one tablespoon flour. Chop all the vegetables. salt and pepper to taste. one small cabbage. In another half hour put in one-half cup rice. three large onions.txt through sieve. LIVINGSTON. Pour off all water. add to the liquor. Page 8 . beat to cream. MRS.

Slices of lemon cut into very small dice. lay in baking pan. stewed. CODFISH WITH EGG.txt ACCOMPANIMENTS OF FISH. E. with a well-beaten egg. pour over the fish. Take one-half pint cream and a little butter. basting carefully. add one egg. With boiled shad. Wash codfish. MRS. Take large white fish or pickerel. the eyes full. stir into this two large tablespoonfuls flour. they are stale. shred fine with the fingers. With boiled fresh mackerel. mushroom. DELL WEBSTER DE WOLFE. P. Page 9 . stirred into drawn butter and allowed to come to a boiling point. RULE FOR SELECTING FISH. cold water.Recipes Tried And True (1894 Cookbook). put in one-half pint of water. Bake from three-fourths to one hour. the gills are pale. Take a piece of codfish six inches square. When it boils up it is ready for table. white cream sauce and lemon sauce. Throw the fish in a colander and drain. MRS. on the contrary. then throw in the codfish. parsley and egg sauce. CODFISH WITH CREAM. bring to a boil. add two tablespoonfuls of butter and a little pepper. TRUE. well beaten. they are fresh and good. gooseberries. shred fine with fingers (never cut or chop it). and the whole fish firm and stiff. boil a few moments in fresh water. fill the fish. the flesh flabby. smoothly blended in a little cold water. is a very fine accompaniment. if. Stir a teaspoonful of flour smoothly with water. Place the dish on the stove and bring the water to a boil. MRS. With boiled blue fish. the eyes sunken. P. season with black pepper. wrap close with twine. E. TRUE. pour cold water over it. Let come to a boil. make a dressing as for turkey. BAKED FISH. If the gills are red. with the addition of one egg and a little onion. soak twelve hours in soft. small lumps of butter and dredge with flour. Lemon makes a very grateful addition to nearly all the insipid members of the fish tribe.

baste frequently with eggs and milk. place them in a dripping pan into which you have put a little butter. add good sweet milk sufficient to thoroughly saturate it. S. some bits of butter. REED. two quarts mashed potatoes. place in the steamer over a kettle of boiling water. Have lard very hot. sift together. Put the liquor from the oysters on to heat. and fry quickly. Wash the fish and dry well. EVELYN GAILEY. Make this mixture into balls. put on a plate. STEAMED OYSTERS. When done roll in a cloth to absorb all grease. OYSTER GUMBO. drain. place them in the oven. Put in a pan a layer of crumbs. add salt. and bake three-fourths of an hour. add butter and a little pepper. but do not let fry. ESCALOPED OYSTERS. drain it off. serve on soft buttered toast. and repeat until the dish is full. and thicken with a little flour. roll some crackers (not too fine). pepper. pour on boiling water. MRS. E. turn a cup of oyster liquor over it. JOHN KISHLER. Let it all boil up once. After dipping them into a mixture of two eggs beaten with one-half cup milk. lay them in a shallow dish. Sliver the codfish fine. Just before this boils add the oysters. G. LINSLEY. MRS. then a layer of oysters. OYSTERS ON TOAST. well seasoned with butter and pepper--salt. T. Have cracker crumbs on top.Recipes Tried And True (1894 Cookbook). H. About twenty minutes will cook them. Take one-half pint of flour and one teaspoon salt. Heat three or four minutes. CODFISH BALLS. if necessary. Select large oysters. and pour over the toast. One pint shredded codfish. Two quarts of oysters. S. wash them and drain off the liquor. Season with pepper and salt. a little pepper and salt. ALICE TURNEY THOMPSON. Page 10 . J.txt SLIVERED CODFISH. Toast and butter a few slices of bread. and roll the fish in it. bake till a golden brown. MRS. FRIED FISH.

with plenty of lumps of butter. EMMA OGIER.txt Cut up a chicken. allowing them to remain until all moisture is absorbed. Season Page 11 . Then add the liquor of four or five dozen oysters. MRS. and a good-sized red pepper. ECKHART. have ready a hot spider. and sprinkle over cracker crumbs. and dot closely with small lumps of butter. PIGS IN BLANKET. For crust make a dough as for baking powder biscuit. When browned. Take extra select oysters and very thin slices of nice bacon. add the oysters and stir while sifting in one large spoonful of fresh file. salt and pepper. salted and peppered. OYSTER PIE. Take one quart of oysters. salt to taste. with a spoonful of lard. with water enough to make four quarts. Make a rich pie crust. into which drop four heaping tablespoons of butter. Place New York counts in a colander to drain for a few minutes. "Gumbo File" is made of the red sassafras leaves. and serve as gravy with the pie.Recipes Tried And True (1894 Cookbook). cover the whole with water and stew until the chicken is perfectly tender. salt and pepper. Put in the least bit of water. remove a half dozen good-sized ones into a saucepan. OYSTER PIE. one by one. Have ready the beaten yolks of three eggs and a quantity of rolled cracker. Salt to taste. and place in oven to bake until crust is well done. let this come to a boil. one large onion (chopped fine). MRS. When it has again come to a good boil. then turn. about as thick as for chicken pie. put the rest into bottom of your baking dish. place in the oysters. Serve immediately. Place another towel over them. T. H. Serve very hot. LINSLEY. dried and ground into a powder. fry a light brown. thicken with flour and milk. Add four spoons of milk. When butter is melted. some butter. add one-half cup water. With a fork remove them separately to a dry towel. then into cracker. VAN FLEET. Have nice fat oysters and put on a thick layer. When all have been thus dipped. and proceed as you would to make any pie with top crust. Dip each oyster separately. roll in flour and brown well in a soup-pot. FRED. and serve with turkey. two slices of ham. Bake. FRIED OYSTERS. first into egg. placing a large spoonful of boiled rice in each soup plate. Over this put your crust. MRS. Take the oyster left. and cover with crust.

Put the egg in last. SAUCE FOR SAME. heated to a boil. Cook until the bacon is crisp and brown. W. ECKHART. beaten light. Butter your mold and steam one hour. and a few sprigs of parsley. Heat them on gridiron. One-half cup butter. a little salt. let boil. take out. pour over fish. and one egg. four eggs beaten light. SALT HERRING. four tablespoons melted butter--not hot--one half cup fine bread crumbs. SOUR SAUCE FOR FISH. Serve hot. thicken with one tablespoon of corn starch and one tablespoon of butter. Pour over fish when ready to serve. beaten together. and a tablespoonful of sugar. Serve hot. Let it boil. Don't remove the toothpick. or fasten them on a meat fork and hold over the coals. remove the skin and serve with pepper and melted butter. Take a whole fish. and parsley. lay on platter. pin together with a toothpick. SALMON LOAF. pepper. pepper and salt. Make in the farina kettle.--One cup of milk. MARGARET LEONARD.txt the oysters with a little salt and pepper. Stir while cooking. SAUCE FOR FISH. the yolks of two eggs (well beaten). One small can salmon. stew until tender in salt water. either laid on a broiler. with one-half cup vinegar. Thicken with flour to the consistency of gravy. JUDGE B. H. MRS. beaten together. MRS. add a little pepper. SOUR FISH. roast over hot coals. then add two mustardspoonfuls of prepared mustard. Throw a handful of raisins in the salt water and a few whole cloves. and carefully pour over loaf. Beat crumbs into egg and season before putting with fish. Chop fish fine. allspice. then rub in butter till smooth. cooked in same manner. Serve cold. Stir in one cup of drawn butter. with vinegar enough to give a sour taste. Page 12 . Roll each oyster in a slice of bacon.Recipes Tried And True (1894 Cookbook). stick cinnamon. Season with salt. Fish may be served with mayonnaise dressing. Put in the liquor from the salmon and one raw egg.

ESCALOPED SALMON. cranberry sauce. pepper and salt. season to taste. Bake twenty minutes and serve in the shells. jellies. placing a small piece of butter on top of each shell. With roast goose or venison. oyster sauce. With boiled turkey. H. put Page 13 ." --SHAKESPEARE. and baste with butter and water. lemon sauce. JANE E. "And then to breakfast with what appetite you have. When done set by to cool. Season with salt. CARRIE P. bread sauce. R. WALLACE. small lumps of butter. currant jelly. MRS. With boiled fowls. ACCOMPANIMENTS FOR FOWLS. and cup of cream.txt BROILED OYSTERS. MRS. Use as much rolled cracker as you have salmon. With wild ducks.Recipes Tried And True (1894 Cookbook). taking care to brown the skin nicely. Open and clean fish (white or bass). Set in a warm oven fifteen or twenty minutes. Fill sea shells with this mixture. A GOOD WAY TO COOK CHICKEN. onion sauce. and dredge with flour. Have fish pan spread thick with butter. then remove all the bones. and mince fine. With roast turkey. grape jelly. Fricassee your chicken. Cover with strained liquor and a little cold water. sprinkle well with flour. a little salt. JOHNSON. Bake three-quarters of an hour. Pick bones and skin out of one can of salmon. and cream sauce. WALLACE. OVEN FRIED FISH. or cranberry sauce. Place good-sized oysters on pie plates. currant jelly. and lay fish in. Garnish fish plate with parsley. Over this pour two well-beaten eggs. cranberry sauce. cucumber sauce. FOWL AND GAME. Nice to serve with turkey. or cranberry sauce.

feet. When the gelatine is dissolved. salt. Pour in a cupful of cold water. reduce the water to one pint. scalding the latter and scraping off the skin. FRIED CHICKEN.Recipes Tried And True (1894 Cookbook). a suspicion of grated lemon peel. leave out all the fat and gristle. arranging them so that the pile shall be higher in the middle than at the sides. season the liquor and pour over it. Kill the fowls the night before. Make this into little balls with the hands. and a raw egg. The pie should not be cut until it is cold. add a piece of butter. and lay them here and there in the pie. MRS. Lay a paper over the pie if it should brown too quickly. pepper and salt. cut and set on ice until needed the next day. cover the pie with a good crust. One full pint of sifted flour. leaving in all the oil of the fowl. Soak a tablespoonful of gelatine for an hour in enough cold water to cover it. pour all over the chicken while hot. seasoning it highly. tender chickens and cut them into neat joints. parsley. Add sufficient butter to fry a light brown. then pack closely in a dish as you wish it to go to the table. MRS. and when the pie is done pour this gravy into it through a small funnel inserted in the opening in the top. J. Lay them in a deep pudding-dish. Serve cold. with the chicken or meat in center. Flour and sprinkle with salt and pepper. Boil the fowl until the meat will slip easily from the bones. MRS. Make small forcemeat balls of fine bread crumbs seasoned with pepper. dissolve the gelatine in this. THOMAS. chop fine. and bake in a steady oven for an hour and a quarter. R. JELLIED CHICKEN. R.txt back into the liquor in which it was cooked. pour boiling water over it. Wet this with enough milk or water to drop from spoon in a ball. This is nice for Page 14 . JOHNSON. and necks of the fowls. add one-half box of gelatine. Pick the meat from the bones in good-sized pieces. place around the edge of platter. cut in slices. two even teaspoonfuls of yeast powder. Make a gravy of the wings. Take a pair of young. If not enough of the oil. CHICKEN PIE. and place in a wet mold. and a little salt. cook five minutes in the liquor. drop in the balls of dough. and stew three-quarters of an hour. H. making a couple of cuts in the middle of this. Skim all the fat from the liquor. H. ED. a little butter. J. DROP DUMPLINGS FOR VEAL OR CHICKEN. Season well. remove your meat or chicken. and the feet. clean. the necks. Reserve the pinions of the wings.

A layer of stewed chicken and a layer of oysters make a delicious pie. one teacup melted butter. MC NEAL. one teaspoonful salt. ROAST TURKEY. then spread the paste over the entire fowl. half teaspoonful pepper. pour chicken and gravy over biscuit. tie it up. ECKHART. and sew with a strong thread. CHICKEN PIE. then drop in dumplings made with this proportion: One quart flour. stirring briskly all the time. Rub the turkey with salt and pepper. J. two of flour. a little salt. Stir. Use the same crust. fill with the broth in which the chicken was cooked. Remove cloth a few moments before taking turkey from oven. F. Stew chicken and make a rich gravy with milk or cream. and drop from spoon into boiling gravy. CHICKEN ON BISCUIT. DROP DUMPLINGS FOR STEWED CHICKEN. If you bake the bottom crust before filling. Cover. add one tablespoonful of butter. and baste every fifteen minutes till done. mix all together thoroughly. crust down. Have ready a pan of hot biscuit. and boil two hours. add this to broth. one egg. Beat together very smoothly two heaping tablespoonfuls of flour with the yolk of one egg and one-third pint of cold water. Have prepared for cooking a nice fat fowl about a year old. and serve immediately . an old one Page 15 . W. MRS. put it in the oven. Serve with the chicken. Roll the fowl loosely in a piece of clean linen or muslin. MRS. With this dressing stuff the body and breast. MRS. If there is not that quantity. T. let it boil. A.txt picnics. boiling water should be added. or until very tender. bake until the crust is done. season with pepper and salt. made very fine. A young turkey requires about two hours. one tablespoonful powdered sage. They must be perfectly dry inside when done. with a few thin slices of sweet bacon. it will only be necessary to bake until the top crust is done. and milk to make a stiff batter. break them open and lay halves on platter. Try them with a fork. one egg. Stew the chicken until tender. VAN FLEET. Prepare the dressing as follows: Three coffeecups of bread crumbs. Line a pan with crust made as you would baking powder biscuit. and let boil gently for five minutes. add a little salt and pepper to each layer. H. M. H. When done there should be a quart of broth. Alternate a layer of chicken and pieces of the crust until the pan is filled. MRS. MOORHEAD. Pour off a part into a separate vessel and thin with water. Take two tablespoonfuls of melted butter. mix to a paste.Recipes Tried And True (1894 Cookbook). two teaspoonfuls baking powder.

pour it on the meat. H. Stir into this the bread. See that it is well cleaned and washed. etc. APPLE STUFFING. Take one and a half loaves of stale bread (bakers preferred) and crumble fine. apple sauce and green peas.Recipes Tried And True (1894 Cookbook). and season with cayenne pepper. salt and pepper the outside. Salt and pepper. SEFFNER. put them into stew pan. dredge with flour and pour over one cup water. cover closely. mixed with one cup sweet cream. a little chopped onion. mixing together the light and dark parts. with one teaspoon of salt and one of pepper. F. Delicious for roast geese. ROAST DUCKS AND GEESE. A good-sized turkey should be baked two and one-half or three hours. TURKEY AND DRESSING. season with salt and pepper. Thicken the drippings with two tablespoonfuls of browned flour. having kept it warm. U. slice. Take one-half pint of apple sauce (unsweetened). Take the liquor in which the fowl was boiled. MRS. season with sage and onion. Page 16 . full grown ones for two hours. put in roaster. remove all the skin. ECKHART. OYSTER SAUCE TO BE USED WITH THE TURKEY. shape it like a loaf of bread. (You can use this seasoning with mashed potatoes for a stuffing). Young ducks should roast from twenty-five to thirty minutes. If the fowls are old parboil before roasting. cook a few moments. Serve with currant jelly. Put into frying pan a lump of butter the size of an egg. W. chopped fine. but do not brown. MRS. Use any filling you prefer. wrap in a cloth and press with a heavy weight for a few hours. fill the turkey. let it heat thoroughly.--Take one quart of oysters. some powdered sage. Cut in thin slices when served. Salt and pepper it inside. add half cup butter. mix well. and serve with the turkey and dressing. BONED TURKEY. ducks. Baste frequently. let come to a boil. J. H. cut into this one white onion. R. add one half cup or more of bread crumbs. pepper and salt to taste. This can be tested with fork.txt three or four hours. MRS. very slowly at first. Turkey one year old is considered best. Boil a turkey in as little water as possible until the bones can be easily separated from the meat.

cut hole in the center. RABBITS. rub very fine. add the gravy from the game. cut off the crust. Make a crust as for chicken pie. ECKHART. and pour over it as much melted butter as will make it crumble in your hand. Rabbits. W. A GOOD SAUCE FOR BIRDS OR VENISON. or a little sage. soak. Excellent dressing for turkey. and baste with butter. only cover the breasts with thin slices of bacon.txt CHESTNUT DRESSING. then strain the water in which they were boiled. Rabbit pie is made like chicken Page 17 . These may be boiled or roasted the same as chickens. MRS. Boil the chestnuts and shell them. blanch them. and thicken with pounded cracker. which are best in mid-winter. H. dredge with flour. POTTED PIGEONS OR BIRDS. Take stale bread. MRS. PIGEONS AND PARTRIDGES. cover with the crust.Recipes Tried And True (1894 Cookbook). one cup raisins. remove the bacon. Make dressing same as above plain stuffing. Pick. when done. and a little sweet marjoram. Strain the oyster liquor and use for basting the fowl. PLAIN STUFFING. Chop an onion fine. like chicken. bits of butter. and boil until soft. lay the birds in whole. and season with pepper. and fill up the vessel two-thirds full with it. ECKHART. when nearly done. flour them thickly. OYSTER DRESSING. salt. mix with bread crumbs and sweet cream. and boil the birds with the same care as for roasting. salt and pepper. Salt and pepper to taste. To this you can add one good-sized onion (chopped fine). and boil it in milk. add one egg and one-half can drained oysters. in white or brown sauce. may be fricasseed. They will cook in half an hour. Bake one hour and a half. a cup of raisins.

with half a cup of vinegar added. pickles. In broiling all meats. mint sauce. All fresh meats are to be put into boiling water to cook. Skim well. With roast mutton. close enough to sear the surface without burning. DELL DE WOLFE.txt pie. For all meats allow from fifteen to twenty minutes for each pound. MEATS. if it is approached slowly to a poor fire. that the meat should be exposed to a clear. quick fire. onion sauce.Recipes Tried And True (1894 Cookbook). grated horseradish. To roast a rabbit. With roast beef. currant jelly. sew up. or pin on a few slices of salt pork. MRS. Page 18 . apple sauce and cranberry sauce. and served with a sour sauce made like a brown flour gravy. you must remember that the surface should not be cut or broken any more than is absolutely necessary. caper sauce. thyme. Be sure to add boiling water if more is needed. mustard. as both of these processes are useful only to extract and waste those precious juices which contain nearly all the nourishing properties of the meat. pour over the fried rabbit. pepper and salt. salt meats into cold water. Keep the water constantly boiling. stuff with a dressing made of bread crumbs. chopped salt pork. otherwise the meat will absorb the water. ACCOMPANIMENTS. and baste often. in order to confine all its juices. mushroom sauce. it will be comparatively dry and tasteless. TO BOIL MEATS. add a little water. rub over with a little butter. With roast pork. or seasoned before it is cooked. onion. The more gently meat boils the more tender it will be. cranberry sauce. TO BROIL MEATS. green peas. onion sauce. tomato sauce. or lemon sauce. and serve it with mashed potatoes. With roast lamb. Rabbits may be fried as you would steak. bread sauce. tomato sauce. "What say you to a piece of beef and mustard?" --SHAKESPEARE. With roast veal.

txt BEEFSTEAK. Over this sprinkle salt. Into a very hot spider drop one teaspoonful of lard. Like cooking the hare. with the water from the can Page 19 . Detach a portion of the narrow end and trim off any adhering inner skin. When done. then turn all over together. CALEB H. MRS. CHRISTIAN. and put in a skillet with a little water and a lump of butter the size of an egg. Place the steak upon a hot spider. salt. Cover quickly and cook five minutes. one inch and half in thickness. dredge a little flour into the gravy. While cooking. and serve immediately. with a little butter. then let it brown in skillet. BEEFSTEAK AND ONIONS. cover closely and let it boil slowly one hour. MRS. when thoroughly melted. When done. Whosoever partakes will never become a vegetarian. well fatted beeve. Have ready a very hot spider. TO FRY STEAK. H. without burning. lay in steak. sweet butter (a quarter of a pound is not too much). STUFFED BEEFSTEAK.Recipes Tried And True (1894 Cookbook). The chief secret in preparing the family steak lies in selection. Pour over a scant dressing of melted butter. Into this drop plenty of good. lay in the meat. place on a hot platter and serve immediately. turn frequently. avoiding any having dark yellow fat. GEORGE B. T. H. you must first catch it. Have a steak well hacked. Take up on hot platter. sliced very thin. make many openings in the steak to allow the butter to pass through. Do this frequently and rapidly until it is thoroughly seared. roll it up. Have a nice tenderloin or porterhouse steak. well hacked. pour over this two tablespoons boiling water. Care should be taken that the onions do not turn. W. over this sprinkle pepper. VAN FLEET. and pour over the meat. H. Put the steak on to fry. Make a plain dressing. and a little flour. E. VAN FLEET. and cover steak with four good-sized onions. T. NORRIS. At the same time put the mushrooms on in a different skillet. place onions on top of meat. tie closely. spread it on the steak. and quickly turn it. Take a flank or round steak and pound well. BEEFSTEAK AND MUSHROOMS. MR. and a little flour. It may now be cooked to any degree without releasing the juices. when melted. Serve upon a hot platter. basting frequently. Season. Choose a thick cut from the sirloin of a mature. pepper. sprinkle with pepper and salt. and cook five minutes longer.

with luke-warm water enough to cover it. salt. Bake one and one-half hours. and ground cloves. J. six crackers. line a baking dish with it.txt and one-half cup extra. On dishing up the meat. Bake until thoroughly warmed. remove the gravy. into which put the mushrooms. cover the pan and put into the oven to bake gently two hours. and thicken with a tablespoonful of flour. cook for a few minutes. sprinkle with salt and pepper. stir in a little flour. pepper. J. Serve with gravy if you like. seasoned with salt. mix all together and make into a loaf. Always use calf's liver. and put it back for another hour and let it brown well. then another layer of potatoes. and gravy. then cover the top with the rest of the dressing. cut in slices. Place in a baking pan. Take a round of beef. ALICE TURNEY THOMPSON. take out the bacon. lay upon this slices of cold meat (any kind). season with pepper and salt. four tablespoonfuls of cream. and let it stand fifteen minutes. Pour boiling water over. BEEF LOAF. Serve in the dish in which it is cooked. and butter. When thus used. FRIED LIVER. and so forth till pan is filled. roll the liver in either flour or corn meal. and add a little butter. BEEF A LA MODE. Page 20 . Gash the beef on both sides and fill with half the dressing. and for a piece weighing five pounds soak a pound of white bread in cold water until soft. It is a favorite meat. catsup. a tablespoonful of flour. eaten cold for suppers and luncheons. SLOAN. and fry a delicate brown. rolled fine. turn off the water. salt and pepper to taste. with a little pepper. leaving the gravy. Fry some slices of breakfast bacon. POTATO AND MEAT PIE. four or five inches thick. then add a piece of butter the size of an egg. Take three and one-half pounds of lean beef (raw). pepper. about half a nutmeg. butter the size of an egg. mash the bread fine. three well-beaten eggs. Take the steak out. two eggs. another of meat. having the last a cover of potatoes. MRS. and a quarter of a pound of fresh pork. half a teaspoonful each of salt. chopped. Serve cold in thin slices. if the gravy is not thick enough. Take mashed potatoes. chopped very fine.Recipes Tried And True (1894 Cookbook). and pour all over the steak.

one tablespoonful melted butter. F. chopped fine. Boil six pounds each of ham and veal. simmer one hour. VEAL LOAF. mix well together. cover close. VEAL STEW. Put a layer of veal in the bottom of the kettle. E. make into a soft paste with cream. and lay over top of roast to brown for about one-half hour before roast is done. cut them into slices one inch thick. fry slowly until a nice brown. Over the last layer of veal put a layer of salt pork. GERTRUDE DOUGLAS WEEKS. put in it. Make into small turnovers. Cut four pounds of veal into strips three or four inches long and about one inch thick. Save the water from boiling the veal. cover with potatoes. Dip the cutlets in a beaten egg. and sprinkle salt and a very little pepper over it. and with Page 21 . one cup of powdered crackers. cold meat. seasoned as before. U. run through a sausage grinder. FAIRFIELD. three eggs. Baste with butter and water while baking. VEAL CUTLETS. one teaspoon of black pepper. B. form into a loaf. dissolved in a little cold water. chopped fine. salt and pepper. MARY W. Peel twelve large potatoes. catsup. then a layer of veal. pour in water until it rises an inch over the whole. Two cups of stale bread crumbs. Fry a few slices of breakfast bacon. and seasoned with pepper. salt. A. MRS. and to it add half a box of gelatine. like a turnover. cut in slices. then put a layer of potatoes.txt COLD MEAT TURNOVERS. VEAL AND HAM SANDWICH. Roll out dough very thin. Three pounds of veal or beef. SEFFNER. MRS. heat fifteen minutes. DRESSING FOR ROAST OF VEAL.Recipes Tried And True (1894 Cookbook). MRS. butter the size of an egg. and fry in lard until the dough is well cooked. MRS. and so on until all the veal is used. pepper and salt to taste. When the meat is cold. one tablespoon of salt. roll in corn meal or cracker crumbs. WHITMARSH. and bake two and one-half hours. beaten with three tablespoons of milk. put in skillet with the fat from bacon. and sweet herbs.

using a potato masher to pound it down smooth. POT ROAST. boil this down to one pint. and put into the pot. IRA UHLER. then make quite thick with corn meal. As the meat begins to fry. Eight pounds will require about three hours to roast. Put in pans to mold. let brown with the meat.Recipes Tried And True (1894 Cookbook). Put this under the skin of the knuckle. loin. Make a dressing of bread crumbs. C. SCRAPPLE. Shoulder. a small heart. having a layer of meat on the top. After it begins to fry. and sage. pepper. Put an ounce of gelatine and a few cloves into the liquor in which the meat has been boiled. EDWARD E. BATTER PUDDING WITH BEEF ROAST. H. add more water.txt the meats mix the gelatinous water. put into an iron pot a tablespoonful of meat fryings or butter. SPICED MEAT. Cook one-half hour. Set in a cool place. and cook about three hours. and stew slowly. Alternate layers of meat and eggs. BELINDA MARTIN. Use any kind of meat. which must be pressed down with a plate. Set in cold place. MRS. TO ROAST PORK. Take five pounds of beef from the shoulder and cover with cold water. MRS. pepper. two pounds liver. A half hour before serving. two pounds beef. Slice four or five hard boiled eggs. wash off the roast. season with pepper and salt. cover. pepper and salt. MRS. pour in enough water to half cover the meat. Season the veal with salt. or spare ribs may be roasted in the same manner. Season meat while cooking with salt. and sprinkle a little powdered sage into the rind where it is cut. MRS. Make alternate layers of ham and veal. and wash clean. boil all until thoroughly cooked. onions. boil until very tender. Slice cold for serving. let it brown. Take a leg of pork. and sweet marjoram. It is better to make it the day before using. strain it over the meat. POWERS. turn it often. add either Irish or sweet potatoes. Two pounds pork. put back into broth (altogether you will have two and one-half or three gallons). sage. cut the skin in squares. chop fine and season with salt and pepper. or turnips. take up and chop while warm. NORRIS. moisten it with the yolk of an egg. Put a little red pepper in the ham. Page 22 .

cloves. and fill the orifice thus left with a good forcemeat. if you can get it. TO FRY HAM. and lay the meat in a pot with the bone from the shoulder. stir in a heaping tablespoonful of salt. and a teaspoonful of sugar. Take one that is not too fat. and two beaten eggs. carrot and turnip. not reaching the boil under two hours. Pour in enough cold water to cover the mutton entirely. and serve. and cook within an hour of being done. Season with a quarter-teaspoonful each of ground mace. The best ham to select is one weighing from eight to ten pounds. HAM TOAST. to save waste. cook an hour and serve: Four eggs. put in a pan with a lump of butter the size of an egg. and a piece of butter the size of a walnut. spread on hot buttered toast. a little parsley and celery. a teaspoonful of sugar. sweet hay. Have the bone carefully removed from a rather lean shoulder of mutton. Lay it in a large boiler. Chop lean ham (the refuse bits). cover the mutton with a cloth that will close the mouth of the opening. then fry a light brown. pour over the ham. When the forcemeat has been put into the hole in the shoulder. It should never boil hard. Let it cool in the broth. one quart of milk. a peeled and sliced onion. parboil it and drain well. and allspice. First. Make a gravy with milk. and a bay leaf.Recipes Tried And True (1894 Cookbook). and a saltspoonful of black pepper. and pour over it enough cold water to cover it. a little flour. lay it under a weight until cold. a couple of blades of mace. and pour it right into the gravy in which the roast has been resting. tablespoon of sugar. SEFFNER. When well warmed. The liquor makes excellent soup. Wash it carefully before you put it on to boil. BOILED HAM. a little pepper. Let the water heat very gradually. and let the water come gradually to a boil and simmer until the mutton has cooked twenty minutes to the pound. a good handful of fresh. MRS. E. To this add a bay leaf. and. BONED SHOULDER OF MUTTON. removing rust or mold with a small. half a dozen cloves. take it out. stiff scrubbing brush. then place a couple of sticks across the pan and rest your roast upon them. To make this.txt Put roast in oven. but Page 23 . six tablespoons of flour. chop fine half a pound of lean veal and quarter of a pound of ham and add to these a small cup of fine bread crumbs. Stir in a raw egg to bind the mixture together. This is also very good hot. Make a batter according to the following rule.

one pint of rolled cracker. Trim away the gristle and fat from the root of the tongue before serving it. mix all together. Lay it in a kettle of cold water when it is to be cooked. VEAL LOAF. pepper. JUDGE BENNETT. MRS. make into a loaf. SWEET BREADS. SEFFNER. bake slowly one hour. taking care not to break or tear the fat. When it has cooled in the liquor in which it was boiled. put in the loaf. cut in small squares. E. Three pounds of lean veal chopped with one pound of raw salt pork. or drop in hot lard. or drop into soup. and brown in a quick oven. Arrange a frill of paper around the bone of the shank. add to them a coffee Page 24 . fry in hot butter. Make into balls. MRS. sprinkle fine cracker crumbs over it. and some small lumps of butter. seasoned with salt and pepper. Parboil them in salt water. one tablespoon of salt. if baked in open pan.txt simmer gently until the ham has cooked fifteen minutes to every pound. remove the skin and tough parts. fry them brown. bring the water to a boil slowly. A large tongue should be over the fire about four hours. cut in pieces the size of a large oyster. and the skin should not be removed until the meat is entirely cold. three eggs. Chop cold veal fine with one-fourth as much salt pork. if possible. SWEET BREADS WITH PEAS. Season with salt. Put one-half pint of water in roaster. FORCEMEAT BALLS. TONGUE. and let it simmer until the tongue is so tender that you can pierce it with a fork. roll in cracker crumbs. a little sage. dip in beaten egg. Brush over the ham with beaten egg. U. F. S. beginning at the tip. Parboil the sweet breads. MRS. one tablespoon of pepper. one tablespoon of butter. and sweet herbs. as you would doughnuts. Serve with drawn butter or lemon sauce. or garnish the dish with parsley. and surround the ham with water-cress. Wash the tongue carefully. baste same as turkey. remove the skin with great care. and let it lie in cold water for several hours before cooking--over night. and stripping it back.Recipes Tried And True (1894 Cookbook). Eat this way. It must cool in the liquor. strew it thickly with very fine bread crumbs.

let it stand a few hours before putting into the brine. salt. and one-half pound of salt. Keep the meat under the brine. Boil the beets in salted water until tender. water. Cook wax beans in salted water with a little salt pork. coarse salt. let cool." --MASSINGER. POWERS. OR HUNG BEEF. Put meat in the vessel in which it is to stand. This draws the blood out. Always have the water boiling when you put your vegetables in. A. FOR FIFTY POUNDS. JUDGE BENNETT. one ounce. use six pounds of salt. boil and skim the pickle and throw in two or three ounces of sugar. cut in thin slices. When the beans are tender. WITH ACID DRESSING. When cold. All vegetables should be well seasoned. one and three-fourths pounds. two gallons. TONGUE. Mix in four gallons of water a pound and a half of sugar or molasses. then put in a half pint of good vinegar and Page 25 . and add them to the sweet breads. Let a few bits of breakfast bacon brown in a skillet. take out and drain. three and one-half pounds. and toss with a silver fork until every piece is coated with the dressing. Cook the peas tender. oil. VEGETABLES. pepper. MRS. and vinegar. Boil all together. and boil up once or twice just before serving.--Saltpetre. MRS. If it is to last a month or two. or butter. Cook each kind by itself when convenient. "Cheerful cooks make every dish a feast. and two ounces of saltpetre.txt cup of cream.Recipes Tried And True (1894 Cookbook). boil together. If you wish to keep it through the summer. MRS. Moisten a tablespoonful of flour with a little milk. and a tablespoon of butter. In very hot weather rub meat well with salt. or pour over them a French dressing. A PICKLE FOR BEEF. add. use nine pounds of salt. TO CURE BEEF. and dress with white pepper. Once in two months. S. STRING BEANS. PORK. H. skim and let cool. BEETS. pour the pickle over the meat until it is covered. W. ECKHART. sugar. skin. pour over meat. and keep it constantly boiling until they are done. salt.

pour off the water and cover with cold water. sliced fine. ECKHART. Ordinarily the pork should salt the beans. and cover about five minutes. a pinch of cayenne pepper. drain in colander. MRS. and bake three hours. Pick over and wash well one quart of small white beans. Put in your pan a layer of crackers. Cut cabbage as for slaw. and. In the morning. H. Put them in a baking dish. Take twelve ears of green corn (grated). salt. S. BAKED BEANS. E. CABBAGE. until the pan is filled. WRIGHT. cover with sweet milk. but not broken. COLD SLAW. G. SCALLOPED. Cover with part of the liquor in which the pork has been parboiled. With salt. black pepper to taste. Drop into hot butter or lard. let boil. Bake thirty or forty minutes. if necessary. pour over the beans. and enough meat broth to cover it. beat one egg into this. and wash well in cold water.--Cut a large head of cabbage into quarters. pour boiling water over it. A. and mix well before serving. H. and lumps of butter. Boil until cooked. GREEN CORN PATTIES. MRS. one dash of cayenne pepper. WRIGHT. Slice cabbage fine on a slaw cutter. CABBAGE. a little salt. MRS.txt a spoonful of sugar (omit the sugar if you prefer the pure acid). boil until tender. G. After boiling one-half hour. MRS. and one teaspoon of pepper. WITH ONION. Page 26 . then a layer of cabbage.--Roll crackers as for oysters. HOW TO BOIL. CORN OYSTERS. In the center place one pound salt pork (which has been parboiled and well gashed). MISS BERTHA MARTIN. H. and cover again with cold water. then re-cut the quarters.Recipes Tried And True (1894 Cookbook). A brisket of beef is best for the broth. MRS. W. add an onion. one teaspoon of salt. Mix with good vinegar. soak over night. with two tablespoons of flour. pepper and sugar to taste. POWERS. pepper. also sliced fine. To a dish of cabbage use one large onion. drain them. one tablespoonful of molasses. and add one good-sized onion.

add another tablespoonful to the iron spider after the frying. which should be ample enough to hold them without lapping over another." JENNY E. three tablespoonfuls cream. then put in a little melted butter. and add enough grated cheese to cover it. put in a baking dish. and add two cups milk. Fry like oysters. roil in fine bread or cracker crumbs. and some egg. mix together on stove. F. Fry in butter or lard. Chop fine cold boiled potatoes. fry it brown in a tablespoonful of butter. Let them fry brown on both sides. WHIPPED POTATOES. Then cut six whole boiled potatoes into thick or half inch slices. one teaspoonful salt.txt To one quart of grated corn add three eggs. Grate and chop one pint of young sweet corn. beaten separately. shape into balls. bake about thirty minutes. Take one tablespoonful of butter. and fry brown in hot fat. then in crumbs again. Put as lightly and irregularly as you can in a hot dish. Sprinkle a tablespoonful of parsley over them. Instead of mashing in the ordinary way. LYONNAISE POTATOES. dip in beaten egg. one-half teaspoon of celery salt. THOMAS. J. B. WALTERS. one teacupful flour. rub through a strainer. MRS. CLARK. and lay them in the spider. return to the fire and stir till the potato cleaves the dish. one-half saltspoon of white pepper. and three tablespoonfuls of flour. POTATOES "AU GRATIN. then into cylinders. one-half teaspoon of salt. some milk. add one egg. pour the dressing over. POTATO CROQUETTES. Take one pint of mashed potatoes. C. MRS. whip potatoes with a fork until light and dry. and salt to taste. rolled fine. salt and pepper to taste. When cool. and serve at once. season with one tablespoonful of soft butter. mix well till light. B. well beaten. and let the butter become very hot. tossing them occasionally to prevent them burning. whipping rapidly until creamy. Page 27 . MRS.Recipes Tried And True (1894 Cookbook). W. For lyonnaise potatoes chop an onion fine. They should be very hot when brought on the table. a few drops of onion juice. WALLACE. CORN OYSTERS. four crackers.

put a layer in your pudding pan one-half inch deep. pepper. and cooking the sugar. O. and pour over the potatoes. ECKHART. sprinkle with pepper. Boil your potatoes until soft. W. J. Put in a baking dish. place a lump of butter in the center. smooth with a knife dipped in milk. When you wish to make pie. WEEKS. slice them.txt ESCALOPED POTATOES. and lay in a buttered pudding dish. with a little flour and water. MRS. Stew pumpkin as for pie. E. W. Over all pour enough water to cover well the bottom of your dish. until you have as many layers as you wish. soak over night. throw a spoonful of sugar into skillet.Recipes Tried And True (1894 Cookbook). butter and water into a rich syrup. then proceed as you would with fresh pumpkin. season with salt and pepper. Serve hot with your meat and other vegetables. pulverized. thoroughly browning the top. also. Sprinkle on top one cracker. ECKHART. Cook until tender. and let brown. MRS. Bake in hot oven from one-half to one hour. Pumpkin prepared in this way will keep well until spring. EDD THOMAS. Page 28 . MRS. Set in oven and bake half an hour or more. drain. take out in dish. Fill in with sweet cream or milk until you can just begin to see it. SOUTHERN FASHION. BROWNED SWEET POTATOES. Sprinkle each layer with light brown sugar. Pare. then put another layer of potatoes. add milk or cream. beat like cake. sprinkle salt. Pare and slice thin the potatoes. and pies are as good as when made with fresh pumpkin. SWEET POTATOES. Pare and boil till done. pepper. spread upon plates. THOMAS. and place in a hot oven for a few minutes. and mash smooth. with a large spoon--the more they are beaten the better they become. W. let boil up once or twice. and cut in halves. MASHED SWEET POTATOES. Remove the cover. DRIED PUMPKIN. a dash of flour between the layers. and another sprinkle of salt. Some add. and dry in the oven carefully. in which place potatoes. and bits of butter over it. pour in about one-half pint of water. H. and salt. MRS. and dot thickly with bits of butter. and butter. MRS. Have in a skillet some hot fryings.

halve. TURNIPS. M. with bits of butter. and serve. TOMATO MACARONI. MRS. and one pound pickled pork. WRIGHT. add beans cooked until they burst. Put one-half teacup of butter in your kettle. E.Recipes Tried And True (1894 Cookbook). Bake about thirty minutes. pepper. cook dry. When cooked dry again. Take one-half cup of rice. POWERS. put them in your kettle and stir well. and salt to taste. add enough water to stew tender. watch carefully to keep from scorching. EXCHANGE. MRS. A.txt STEWED RICE. Stir well. and pepper and salt to taste. then add corn. and parboil it. EGGS. and so on until the dish is as full as desired. boil in clear water. Have your turnips sliced fine. MRS. ECKHART. Cover pork with water. Butter a deep dish. POWERS. Serve in sauce dishes. Stir in flour and cream to thicken like peas. Page 29 . and place a layer of pared and sliced tomatoes on the bottom (if canned. butter the size of a walnut. Humpty Dumpty sat on the wall. or until well browned. add a layer of the stewed macaroni. Place a layer of cracker crumbs on top. one dozen ears of corn (cut off cob). and pepper to taste. two tablespoonfuls sugar. then add one tablespoon sugar. wash it twice. and bits of butter. a teaspoonful of sugar. and season with salt. Pare. Sweet potatoes are excellent cooked the same way. then sprinkle over them one tablespoon of flour and a little rich cream. and slice them on a slaw cutter. S. NEW ENGLAND SUCCOTASH. Take two quarts shelled Lima beans (green). add another layer of tomato. then cover with a cup or more of milk. add butter the size of a walnut. cover with water two inches above rice. use them just as they come from the can). When tender. and let it get hot. EDWARD E. Break macaroni in pieces three inches long and boil until tender. After corn is added. serve hot with cream and sugar. TO STEW TURNIP. add a large lump of butter.

leave them in longer. MRS. mix well. then put in oven from five to ten minutes. Never attempt to boil an egg without watching the timepiece. and stir lightly into mixture. salt and pepper. OMELETTE.Recipes Tried And True (1894 Cookbook). and then stir in lightly at the last the beaten whites. Try the freshness of eggs by putting them into cold water. in ten minutes they will be hard enough for salad. Take eight eggs. Have ready a hot buttered spider. Beat whites to a stiff froth. UHLER. If you like them quite soft. Put the eggs in boiling water. beat well together. eat immediately after pouring on second water. --MOTHER GOOSE.txt Humpty Dumpty had a great fall. Page 30 . pour off water. E. and a little salt dissolved in one-half cup of milk. Have ready a skillet with melted butter. and pour in mixture. Fill your barrel half full with this fluid. those that sink the soonest are the freshest. let stand ten minutes. THOMAS. if you like them harder. and again cover with boiling water. well beaten separately. Let cook on bottom. HOW TO PRESERVE. To each pailful of water add two pints of fresh slaked lime and one pint of common salt. H. into which turn the whole. Put eggs in a bowl or pan. and they will keep two years if desired. Serve at once. FRENCH OMELETTE. VAN FLEET. put your eggs down in it any time after June. in four minutes the white part will be cooked. M. smoking hot. add to the yolks eight tablespoonfuls of sweet milk. This method makes the white more jelly-like and digestible. All the kings horses and all the kings men Could not set Humpty Dumpty back again. To the well beaten yolks of five eggs add two teaspoonfuls of corn starch. one teaspoonful of good baking powder. W. MRS. SOFT BOILED EGGS. pour boiling water over them until they are well covered. T. GERTRUDE DOUGLAS WEEKS. In three minutes eggs will boil soft. and bake to a light brown in a quick oven. one tablespoonful of flour. MRS.

and cream. Mix with chopped ham. beat together well. SALADS AND SALAD DRESSING. a wise man for salt. judgment." but all salads are not made by fools. Boil eggs for twenty minutes. and cut the eggs oblong. Serve at once on a thin slice of buttered toast. and their own tastes. H. and cut lengthwise. or mash fine. and then place in oven to brown. SARDELLED EGGS. a miser for vinegar. break a fresh egg into it.Recipes Tried And True (1894 Cookbook). Page 31 . like mackerel. OHIO. C. vinegar and sugar to taste. and come in small kegs. and fill the whites of eggs with the mixture. MRS. Put two tablespoonfuls of boiling water in a sauce pan on the stove. Remove the shells. Stir into the well beaten yolks of four eggs one-half tablespoonful of melted butter. "To make a perfect salad.txt PLAIN OMELETTE. season with salt. They are fine for an appetizer. and then stir in lightly the whites. if you choose. and a little pepper. take out yolks. Make mixture into balls.SPANISH PROVERB It is said that "Any fool can make a salad. beaten stiff. WILLIAMS. STUFFED EGGS. then drop in cold water. and cream them with a good salad dressing. and mix with the yolks of eggs and a little red pepper. Then take sardells. salt. and the successful cooks use the ingredients. If you have not the salad dressing mix the yolks from six eggs with a teaspoonful of melted butter. a dash of cayenne pepper." -. cook on top stove for ten minutes. and fill in the hollows of your whites. mash fine. "Mixing" comes by intuition. or any cold meat. a little prepared mustard. a little salt. or chicken. and mix them well together. one tablespoonful of flour mixed smooth in one cup of milk. rather than the recipe. Remove the yolks. stir briskly until the egg is slightly set. and remove the backbone. EGG FOR AN INVALID. JENNIE MARTIN HERSHBERGER. there should be a spendthrift for oil. Sardells are a small fish from three to four inches long. TIFFIN. pour into buttered skillet. Boil some eggs hard. but not at all stiff. and a madcap to stir the ingredients up. remote shells.

two bunches of celery. and thoroughly mix with the dressing. When mixed thoroughly. can be made at little cost and trouble. one fourth of a lemon (with rind).txt Any number of salads and fillings for sandwiches for home use. Veal. CHICKEN SALAD. SANDWICH FILLING. MRS. Serve on a lettuce leaf in individual dishes. and two heaping tablespoonfuls of pulverized sugar. chopped fine. Dedicated to the Committee. Garnish the dish or dishes with the white of the egg. LETTUCE SALAD. or sliced fine. terrapin. and a few Page 32 . etc. scollops.. chopped exceedingly fine. then stir in one tablespoon even full of common mustard. one-half teaspoonful of salt. to which add the thin slices of two or three small radishes. Take white and choice dark meat of a cold boiled chicken or turkey. and one that will keep in a cool place for weeks. JOHN LANDON. and stir rapidly for three minutes. spread this on thin slices of bread. and stir for five minutes. salmon. STOWE. chopped fine. chicken. by using the following simple recipe for dressing. little-neck clams. with the white of the eggs. garnish with the white of the eggs. LOBSTER SALAD. chicken. two small onions. chop fine. etc. add three tablespoonfuls of good table oil. Take ham. one pound of crisp lettuce. teas or receptions. Now you will have dressing sufficient for a dozen or fifteen plates of salad. cut in irregular shapes. or a like amount of crisp cabbage. M. three-quarters same bulk of chopped celery or cabbage. cut in one-half inch squares. by Yours respectfully. and mixed with sufficient of the dressing to make a paste the consistency of butter. Add to the above dressing just before serving. H. sharp vinegar. The secret of success of the dressing lies in the mixing of the ingredients: Powder the cold yolks of four hard boiled eggs. veal. Take one pound of fresh or canned lobster. and you have most delicious sandwiches.. can be utilized by the judicious cook in connection with the dressing. then add six tablespoonfuls of good.Recipes Tried And True (1894 Cookbook). sardines.

a little pepper and salt. CHICKEN SALAD. W. cooked and cut medium fine. three pounds of butter. and. H. liquid. one-half saltspoon of white Page 33 . If unable to get celery. salt. Boil down the liquid in which the chickens were cooked until it forms a jelly. WRIGHT. one-half cup vinegar. Shred cold boiled chicken. MRS. one pint vinegar. etc. For the dressing. Take as much chopped cabbage as you have minced chicken. mix thoroughly. mix with it a teaspoonful of salt. cabbage. beat to a froth. stirring all the time. mix with two spoonfuls of salad oil. Take two large chickens. CHICKEN SALAD FOR TWO HUNDRED. then pour over the celery and chicken. take six yolks and one whole egg. use crisp cabbage. CHICKEN SALAD. four dozen eggs. A. before it boils. add one teacup of the broth and oil from the chicken. FRENCH DRESSING. Mix the cooked yolks with the raw egg. Pour the dressing over the chopped meat. Two chickens. MRS. Boil vinegar and sugar together. cook till thick. T. mix meat. Let all cool. stir in the other ingredients. two teaspoonfuls white sugar. Chop whites. and dressing.. For the dressing take the yolks of two hard boiled eggs. with ten cents worth of celery seed. LUCAS. and measure one pint chicken and one pint celery. also. and stir all well together. If you use celery seed. H. B. one pint of good vinegar. Mix all together. boiled tender and minced fine. boiled hard. CHICKEN SALAD. three pounds of light brown sugar. MRS. mustard.--One saltspoon of salt. G. Chop as much celery as you have meat. ten cents worth of yellow mustard. add the creamed butter and yolks. season with French dressing as below. two gallons of good strong vinegar. and add the whites of eggs. celery. last of all. A. mustard. Two or three hours before using. teaspoonful mustard. then add three teaspoonfuls salad oil. Part celery and part cabbage can be used. salt and pepper to taste. and put with the chicken. and cream yolks with butter. boil it in the vinegar. and season to taste. chopped well and mixed together. BEALE. MRS. chop the whites of the boiled eggs. pepper. let stand until cold. and skim. fifty heads of celery. heated. pick in small bits.Recipes Tried And True (1894 Cookbook). teaspoonful pepper. five hard boiled eggs. if desired. rub to a fine powder. H. and keep on ice until ready to serve. ECKHART.txt cucumber pickles. one spoonful mixed mustard. and one raw egg. Thirty chickens. boil tender.

and three-fourths cup of cream. Cold cooked stringed beans. ELIZA DICKERSON. Put in pepper. beat to a cream. let them stand a short time. FISHER. and boil ten minutes. add one-half cup hot vinegar. or mayonnaise. and serve with mayonnaise. one tablespoon of vinegar. and three pounds of filberts. E.--Mix one teaspoon of mustard. drained and dressed with a simple oil and vinegar dressing. and six times both recipes for dressing. chopped fine. make an excellent salad. put on ice until cold. mix well. For a company of seventy-five. add to salad just before serving. Put in double boiler. if prepared. mix in the order given. and drain twelve hours. cook until thick. then. DR. cover with strong vinegar. well beaten. and garnish with parsley. Two dozen large cucumbers. W. Lay a slice of this jelly on lettuce leaves. remove the skins. five tablespoonfuls vinegar. pour boiling water on them. two tablespoons of sugar. and with gelatine make it into a jelly that will mold. When done. BOILED DRESSING. turn into a bowl. add three tablespoonfuls melted butter.txt pepper. add one tablespoon of melted butter. CUCUMBER SALAD. MRS. one onion (chopped fine). While it is cooking. six white onions. one-fourth teaspoon of onion juice. two teaspoons of salt. and one cup hot water. one-fourth saltspoon of cayenne pepper. three tablespoons of olive oil. one heaping teaspoon of flour. then throw them into cold water. salt. BEAN SALAD. MRS. The yolks of five eggs. Page 34 . THOMAS. and pour dressing over. just before using. MISS ANN THOMPSON. MRS. and mustard to taste. break into halves. POTATO SALAD. or melted butter. then add one egg. add white mustard seed and celery seed. When ready to serve your salad.Recipes Tried And True (1894 Cookbook). use six chickens. Slice potatoes thin. If you like filberts in the salad. or Lucca oil. Take the juice from a can of tomatoes. arrange it. salt well. adding the oil slowly. After it is cooked. mix it with the boiled dressing given below. put into salad before you pour on the boiled dressing. TOMATO SALAD IN WINTER.

Add two tablespoonfuls butter. and add one pint of thick sweet cream when the mixture is almost cold. VOSE. MRS. E. Beat three eggs. WEYMOUTH SALAD DRESSING. CABBAGE SALAD. DE WOLFE. sliced thin. G. six tablespoons of cream or milk. pepper. One small head of cabbage (cut fine). and one-half cup sugar. MRS.--Yolks of nine fresh eggs. Slice hot boiled potatoes into your salad bowl. SEFFNER. one pint of good vinegar. mix thoroughly and set in top of teakettle. two teaspoonfuls of ground mustard. Sprinkle very freely with salt and pepper. chopped fine. SALAD DRESSING.Recipes Tried And True (1894 Cookbook). A. Yolk of one egg. WRIGHT. Add the well beaten yolks of five eggs to five tablespoonfuls of boiling vinegar. Remove from the fire. pinch of cayenne pepper. stirring constantly till it thickens. one cup of cream. season with pepper and salt. and mix well. After frying ham. one-half cup butter. one Page 35 . Boil the above mixture. butter the size of an egg. one of salt. BELINDA MARTIN. one tablespoon of sugar. POTATO SALAD. and mustard. Garnish with hard boiled eggs. and one onion.txt GERMAN POTATO SALAD. if preferred. H. one cup of sugar. cook until it thickens. six small onions. salt and pepper to taste. One gallon cold and thinly sliced good potatoes. and add a teaspoon each of salt. DRESSING. let boil a moment. Let dressing come to a boil. small half teacup of vinegar. MRS. and pour over cabbage while hot. MOORE. one saltspoon salt. Use oil in place of butter. MRS. POTATO SALAD DRESSING. Pour over this the hot vinegar. one tablespoon of sugar. three eggs. MRS. DELL W. MRS. a pinch of cayenne pepper. well beaten with one tablespoon of flour. one cup of good cider vinegar. put one-fourth cup of the hot fryings into a skillet with one cup of good vinegar. and stir until cool. Early in the spring young dandelions added to this are very nice. stirring constantly. Two small cucumbers sliced will greatly improve this salad. one tablespoon sugar. CHAS. Season with one teaspoon mustard.

two-thirds of a cup of butter. place in dripping pan with one-half a cup of butter. Beat the rest of the ingredients to a cream. Add one-half cup of thick cream before using. and cover this crust. G. W. This recipe makes enough for a family of four. into this rub one tablespoonful of butter. Mix together one cup flour. but a little larger. Take the yolks of six eggs. etc. Six good-sized apples. boil three minutes. six eggs. MAYONNAISE DRESSING. and sprinkle with bits of citron. add a layer of sugar. It can be eaten with whipped cream and is excellent. PUDDINGS "The proof of the pudding lies in the eating. beaten separately. one teacup best cider vinegar. Bake about one-half hour. Roll plain pie crust as you would for pie. H. a pinch of salt. one pint water. and press into the dough. and let come to a boil. then add a layer of raisins. SAUCE. Roll all up. MISS KITTIE M. one-half cup of vinegar. Beat one egg." APPLE PUDDING. and sprinkle with cinnamon.--One cup of sugar. stir this into the vinegar rapidly to prevent burning. butter size of small egg. pour enough boiling water over it to Page 36 . WRIGHT. and stir into it half a cup of milk. Put in self-sealing can. The beauty of this pudding is that you are always sure of success. MRS. APPLE ROLL. one teaspoonful of baking powder. T. add this to the flour. three gills of boiling water. one teaspoon salt. one teacup white sugar. and one cup of sugar. two tablespoonfuls of flour. flavor to taste. chopped fine.Recipes Tried And True (1894 Cookbook). one-fourth pound of butter. stewed and well beaten. sweeten and flavor to taste. MRS. Put the water and vinegar in granite iron vessel. MRS. ECKHART. one pint of sweet cream. two tablespoons corn starch. SMITH. cook till thick as cream. APPLE BATTER PUDDING. chop up some apples. and keep in a cool place. pinch the crust closely together at sides and ends. Bake with an under crust. Pare and slice two sour apples. H.txt teaspoon mustard. LINSLEY. one tablespoon pure mustard. H.

pour this into the dish around the apples and into the cavities. one cup white sugar. one and one-half teaspoons baking powder. bake as a cake. JOHN KISHLER. so as to leave the apple whole. A.--Beat one cup of sugar with butter the size of an egg. add the whites of eggs. JENNIE KRAUSE.--Two tablespoonfuls butter. two tablespoonfuls of sugar. baste every half hour as you would turkey. one-half cup of milk. One egg. three tablespoons sugar. Make a thin batter. and one quart sweet milk. and steam twenty minutes. MRS. Mix one pint of rolled crackers. MRS. dissolved in a little milk. stirring all the time. Page 37 . Put milk in kettle. wet in cold water. One pint sweet milk. flavor with vanilla. and serve with this-SAUCE.txt half cover the roll. add sugar. whites of three eggs. the roll will have a crust like taffy. place them in a deep pie dish. CHOCOLATE PUDDING. as near together as they can stand. Let boil two or three minutes. and serve with this-SAUCE. It is delicious. using one quart of milk. One cup of sugar. Bake in a quick oven. remove the core by cutting from the end into the middle. four tablespoonfuls of chocolate. one and one-half cups of flour. one-half to three-fourths pint of water. MRS. three eggs. two tablespoons corn starch. and the corn starch. Flavor with lemon. Take out. one pint of boiling water. and one tablespoon flour. LIVINGSTON. three tablespoons butter. mix with fresh fruit or raisins. put in oven and bake three hours. CORN STARCH PUDDING.Recipes Tried And True (1894 Cookbook). and a little salt. When done. MRS. and sufficient flour. Pare six or eight large good cooking apples. G. or enough to make a thin batter. Serve with butter and sugar. BIRDS NEST PUDDING. CUP PUDDING. and when it reaches the boiling point. COTTAGE PUDDING. NELLIE LINSLEY. one and one-half teacups of flour. and serve sliced thin. Lastly. with the opening upward. ALICE KRANER. bake two hours. and one tablespoonful of butter.

B. one-half a cup of butter. one-half cup molasses. JOHNSON. and steam two hours. VOSE. one-half a cup of sour milk. BAKED INDIAN PUDDING. BAKED INDIAN PUDDING. Beat it. one cup sugar. One quart of flour. heat to a scald. two tablespoons flour. SCHAEFFER. one teaspoonful soda. flavor with lemon. M. One-half a cup of molasses. H. one-third cup molasses.--One egg. Put a layer of half the white pudding into the mold. and fill the dish. ECKHART. and one-half teaspoonful of soda. When this is cold. FRED. softened and mashed. one egg. One-half cup sour milk. one pint of cold milk. two teaspoonfuls of baking powder.Recipes Tried And True (1894 Cookbook). Bake in a slow oven about four hours to obtain the color and flavor of the old-fashioned pudding. STEAMED INDIAN PUDDING. stir in three-fourths cup of Indian meal. and one pint boiling water. GOLDEN PUDDING. pour over it. flavoring it with vanilla. and let cook a few minutes. Beat two eggs with a half cup of cold milk. R. mix. MRS. a little salt.txt whipped to a stiff froth. M. butter size of an egg. and then the remainder of the white. one and one-half cups of flour. Serve with this-SAUCE. mix with Page 38 .--One cup sugar. one-half cup butter. Serve with this-SAUCE. and steam two hours. Set two-thirds in a cool place. One-half a cocoanut or one-half a pineapple may be substituted for the chocolate. and a pinch of salt. one egg. one-half cup butter (beaten to a cream) one teaspoonful water. a pinch of salt. yolk of one egg. well beaten. H. over this the layer of chocolate. VOSE. corn meal for a stiff batter. one cup seeded raisins. Scald one quart of milk. mix. two eggs (beaten stiff). with a pinch of salt. Bake one hour. without stirring. two tablespoonfuls molasses. MRS. add half a cake of chocolate. MRS. and a pinch of salt. To the remaining one-third. Scald one pint of milk. B. MRS. FRUIT PUDDING. add the white of egg. Flavor with vanilla. one teaspoonful sugar. stir into it one-half cup of Indian meal. W.

and boil for three hours. Beat whites of the eggs with a little sugar. Put fruit in baking dish. C. pour over the oranges.Recipes Tried And True (1894 Cookbook). W. spread over the top. MRS. cover tightly. milk to make batter a little thinner than cake dough. ENGLISH PLUM PUDDING. steam three hours. B. Pour into the pan one-half pint of water. three-fourths cup of chopped suet. and serve with sweetened milk or cream. FRUIT PUDDING.txt milk. six even tablespoonfuls sugar. one small teaspoonful of salt. a tablespoon of corn starch. one-half cup of currants. One egg. One pint of bread crumbs. and sugar. RAPP AND MISS NELLIE LINSLEY. one heaping tablespoonful baking powder. MRS. mix. MRS. one half cup of molasses. B. Seed and slice five large oranges. Four cups of flour. This can be kept any length of time. grated rind of one lemon. one cup milk. One-half pound figs. one heaping teaspoon of cloves. ORANGE PUDDING. one cup of raisins. Take one pint of boiling milk. Bake. in each piece put half of an apple or peach (pared). pour the batter over it. MRS. MISS ANN THOMPSON. a little cinnamon. one quart of milk. six heaping tablespoonfuls flour. and bake. Beat the whites of three eggs with one cup of sugar. OCEANICA PUDDING. place in a buttered pan. one-half cup of sugar. one cup of sugar. into which has been stirred the juice of one lemon. Put in a buttered mold. four eggs (yolks). but not watery. when nearly cold. sprinkle with bread crumbs. FIG PUDDING. BUTCHER. CLARK. two and one-half ounces powdered sugar. three ounces butter. and bake until done. Chop the figs fine. and mix first with the butter. butter the size of an egg. one-half cup of sugar. pinch the corners together. and brown in oven. NED THATCHER. pour over them a cup of sugar. C. four [one?] cups of sweet milk. On top of each dumpling put a lump of butter. add yolks of three eggs. W. and roll as for pie crust. one-half a nutmeg. boil until it thickens. cut off slices and steam one-half hour. one heaping teaspoon of cinnamon. add the other ingredients by degrees. Spread over the pudding a layer of jelly and the whites of Page 39 . two eggs. When ready to use. one-fourth pound grated bread. cut into pieces four inches square. and one teaspoon of soda.

sweetened with sugar. nutmeg. and a piece of butter the size of a hen's egg. POTATO PUDDING. four eggs. one quart of milk. one-half cup of butter. beaten to a stiff froth with one cup of sugar and the juice of the lemon. one cup of sugar. a pinch of salt. Serve with cream. QUEEN PUDDING. a little salt. cooked and sweetened. one teaspoon of baking powder. J. one-half a cup of sugar. E. Replace in oven until a nice brown. one tablespoon of butter. sweeten to taste. PUDDING. one heaping teaspoon of baking powder. so that it can be removed without breaking the custard). the yolks of four eggs. and two cups of flour. four eggs. Serve with cream. one cup of flour. To be eaten with sauce. MRS. One and one-half pints of mashed potato. Bake like a custard. and salt to taste. Bake one hour. one cup of sugar. then place it in the middle of the pan of milk (with a string attached. flavor with nutmeg. M. Fill a pan one-half full of fruit. B. J. Put back in oven. cover with the whites of the eggs. F. the grated rind of one lemon.Recipes Tried And True (1894 Cookbook). IRA UHLER. and laid out over the edge of the pan. MRS. One pint of flour. McMURRAY. Fill a pudding dish with peaches. one egg. Soak the rennet in three or four tablespoons of warm water a few moments.txt eggs. set in a cool place until solid. one quart of milk. COLD CUSTARD MADE WITH RENNET. H. One pint of bread crumbs. pour over them a batter made of one pint of sweet milk. Serve with sauce. J. one-half a cup of butter. This is a very delicate dish for invalids. and brown lightly. Page 40 . Take two quarts of good sweet milk. When done. Place in oven. or vanilla. one teacup of sugar. Flavor with lemon. PEACH PUDDING. and steam one hour. and bake until a rich brown. MRS. McNEAL. REED. and pour the mixture over it. MRS. Use a piece of rennet about the size of a half dollar. T. and warm it to the heat of new milk. Put pan in a steamer. mix with water or sweet milk to form a thick batter.

In the morning. When quite soft. WEEKS. Open a pint can of peaches. Cherries. allowing it to soak until all the water has been absorbed. Cover one cup of "Farina" tapioca with a pint of water. EDD THOMAS. MRS. TAPIOCA CREAM. with one cup of sugar. Beat the whites of the eggs stiff and put on the top of the cream. and let it come to a boil. DR. then stir in the peaches. TAPIOCA PUDDING. and while boiling put in a few thin slices of white bread. stir up from the bottom. or berries can be used instead of peaches. put the bread in alternate layers in a deep dish. PRESBYTERIAN PUDDING. and when cool. set one quart of milk in a kettle of boiling water. add to this the tapioca. keep in a warm place but do not cook. Stir the yolks of three eggs into the tapioca. pare and core six large apples. and will make a most delicious dessert. or any small fruit. W. and cook slowly over a moderate fire until the tapioca is clear and tender. Put a plate over the top. Page 41 .Recipes Tried And True (1894 Cookbook). sweeten to taste. Serve with hard sauce of butter and sugar. Soak one teacup of tapioca in water over night. repeating this until the pudding is done. with powdered sugar and cream. and set in oven three hours before dinner. If it becomes too dry. O. and put into a quart of milk. MRS. leaving a thick layer of fruit for the top. FISHER. WITH APPLES. and bake one hour. and pour off the liquor. add one cup of raisins. PEACH TAPIOCA. Wash a small cup of rice. season to taste. MRS.txt RICE PUDDING. MRS. When the mixture begins to brown on top. Serve cold. Bake one hour longer. Serve with sugar and cream. and serve cold. turning the apples to prevent them drying. turn over them the tapioca. add more milk. fill the cavities made by removing cores with sugar and a little grated nutmeg. set on ice. when the bread is saturated with the boiling juice. place them in a pudding dish. S. let it boil a few minutes. Whipped cream is preferable. add a cup of water. BARLOW. Stew prunes. J. Two hours before dinner. MRS. unfermented grape juice. Soak one teacup of tapioca and one teaspoon of salt in one and one-half pints of cold water for five hours. E. or lemon peel. ELIZA DICKERSON. Turn into a dish.

If sugar is used. a pinch of salt. the yolk of one egg. and one cup sour milk. to which add one rounded teaspoonful of soda. MRS. one large teaspoon soda. and a teaspoon of soda. SHAEFFER. One cup of suet (chopped fine). J. mix with the flour and suet. WALTER. and steam three and one-half to four hours. Steam at least two hours. MRS. yolk of one egg. two and a half cups of flour. WILDBAHN. one cup of sweet milk. spice to taste. one large cupful of seeded raisins and one-half cup currants. one cup raisins (seeded).--One cup of sugar. SHARPLESS. SUET PUDDING. milk enough to make a stiff batter. at the last. one cup of suet (chopped fine). Flavor with lemon. JOHNSON AND MRS. CAMPBELL. One and a half cups suet. add the white of egg. P. R. add a pinch of salt. STEAMED SUET PUDDING. one cup molasses. C. mix well. two cups of stoned raisins. three cups flour. one cup milk. one cup chopped raisins. Steam two hours. two eggs. mix.--One cup of sugar. well beaten.Recipes Tried And True (1894 Cookbook). Flavor with lemon. one cup of sugar. if molasses. a little salt. mix with the sour milk. C. put in a pudding bag. SAUCE. SUET PUDDING. one cup of raisins. Add. one tablespoonful of water. one cup molasses or sugar. heat to a scald. and boil three hours. Page 42 . One cup of suet (chopped fine). one half cup water. One cup of molasses. MRS. SAUCE FOR PUDDING. Serve with drawn butter sauce. SUET PUDDING. one teaspoonful butter. H. one-half cup of butter (beaten to a cream). a little salt. and one teaspoon of cinnamon. with two teaspoonfuls baking powder. Two cups or suet (chopped fine). mix. MRS. one teaspoonful allspice. three cups flour. with a pinch of salt. O. four cups flour. half cup of currants. one tablespoonful of cinnamon. one cup sweet milk. FRED. one teaspoonful flour. and steam three hours. or a half cup of butter.txt SUET PUDDING. C. MRS. chopped very fine and mixed thoroughly with three cups of flour.

one teaspoonful of soda. This will prevent the juice from running out. three cups of flour. handling as little as possible. one cup of New Orleans molasses. PIE CRUST. add the salt. one quart of milk. set in oven a moment to dry the top. GEO.txt TROY PUDDING. and rub in the shortening.Recipes Tried And True (1894 Cookbook). and sweeten to taste. Ingenuity. FLORENCE ECKHART. put a good layer of corn starch on top of the fruit before putting on the top crust. MRS. and great care should be used in making all kinds of pastry. Roll from you. Be sure that you have plenty of incisions in the top crust. there's poetry in pie?" --Longfellow. and one-half cup of sugar. CUSTARD PIE. There are plenty of women capable of choosing good husbands (or. three cups of flour. sprinkle some granulated sugar on top. one cup of sweet milk. one cup of beef suet. ginger. For all kinds of fruit pies. and cinnamon. MRS. Use enough ice water to hold all together. and sprinkle thick with granulated sugar. with sauce to suit taste. One cup of raisins. Bake with under crust only. saltspoon of salt. if not good when chosen. one teaspoonful each of ground cloves.--Take one cup shortening (lard and butter mixed). add some butter when rolling out. PIES. Use very cold water. This rule makes three small loaves. cut the lard into the flour with a knife. and just as little as possible. handle as little as possible. roll thin. PASTRY.--Yolks of four eggs. prepare the bottom crust as above. and always from you. rich crust. pour in pudding pan. yet these same women may be ignorant on the subject of making good pie. use just enough cold water to stick it together. Stew the fruit. One-third the quantity given is enough for one pie. then brush it well with the white of egg. sift the flour. use one tablespoonful of lard. and a little salt. then pinch it closely around the edge. If wanted richer. When taken from steamer. Page 43 . and bake in a moderate oven. With one cup of flour. TURNER. a little salt. This will give you a firm. good judgement. prick the bottom crust with a fork to prevent blistering. mix. ELIZA DICKERSON. and steam from four to six hours. If juicy. and will form a nice jelly throughout the pie. of making them good). "Who dare deny the truth. It will keep to warm over when needed. FILLING. Serve very hot. a little salt. Flavor to taste.

and put into baked crust. CHESS PIE. Beat thoroughly the yolks of two eggs with one-half cup of sugar. Beat the white of eggs with a teaspoonful of sugar. E. sprinkle with sugar and brown in oven. IVA FISH. W. two tablespoons of sugar. MRS. flavor with extract of orange. CORN STARCH PIE. and let cook about three minutes. pour into one pint of boiling milk. A. one pint of milk. sugar. CHOCOLATE PIE. MRS. butter the size of an egg. ALICE KRANER. one tablespoonful of corn starch. and pour into a baked crust. one-half cup of sugar. one egg and a pinch of salt. MRS. C. dissolved in a little milk. Page 44 . one cup seeded and chopped raisins. flavor with extract of orange. add one-half cup of sugar. then add a teaspoon of vanilla or lemon and a pinch of salt. stir in a pint of boiling milk. NEW YORK. Bake with two crusts. pour this into a baked crust. well beaten with two tablespoonfuls of sugar. then stir in the corn starch. Beat the whites to a stiff froth. Spread on the pie and bake a light brown. yolks of three eggs. CREAM PIE. and one even tablespoon of corn starch. two tablespoons of sweet milk. spread on top. One tablespoonful of corn starch. and eggs together.--Whites of two eggs. yolks of two eggs. put in oven and let it slightly brown. yolks of two eggs. Three-fourths cup of sugar. heat the custard to near boiling. fill pie and bake. Put white of eggs on top. add one heaping tablespoon of flour. G.Recipes Tried And True (1894 Cookbook). MERINGUE. A. beat all together in a warm crock. beat all well together. flavor with nutmeg. one tablespoon of flour.txt ORANGE CREAM PIE. MRS. One cup of sour cream. P. let it boil up once. C. One cup of milk. RAPP. CREAM PIE. MISS LOURIE. SEFFNER. AULT. cool. put over pie. HARVEY AND MRS. and brown quickly. one cup of sugar. Cook milk.

Pour in the mixture. with a little pulver ized sugar added. and one-half cup sugar. DE WOLFE. LEMON PIE. add two and one-half cups of boiling water. JENNIE KRAUSE. This is the crust. Bake crust first. and brown. and bake. Beat the whites of eggs with a little sugar. put in pans prepared with pastry. HUGHES. and one good-sized cupful of boiling water into a pan on the stove. add the beaten yolks of two eggs. the yolks of two eggs.txt Grate a tablespoonful of Bakers chocolate in a dish. straining it on the rind. MRS. beat all together. This will make one large pie. A. pour it over the sugar and butter. Take the whites of eggs for frosting. when it boils. one heaping cup of sugar. Grate the rind of the lemon. H. MRS. Put in oven. add one tablespoonful of flour. put in a stew pan. E. MRS. MARTIN.Recipes Tried And True (1894 Cookbook). the yolks of two eggs. juicy lemon. and squeeze out the juice. and turn in filling. three cups of sugar. Grate the rind of one smooth. one-half cup of flour. LEMON PIE. Make into custard. butter the size of a walnut. BEICHER. Bake with lower crust. Moisten a tablespoonful of corn starch. and let come to a boil. M. and stir it into the water. One heaping tablespoon of corn starch. wet with cream. one egg. and stir in the rind and juice. the yolks of three eggs. add the other ingredients. Put one cup of sugar and a piece of butter the size of an egg in a bowl. and cover all over with cracker dust (very fine crumbs). and put over the top. Grate the rind and squeeze the juice from two lemons. add one pint sweet milk. one cup of sugar. then stir in one large tablespoonful of corn starch. and bake with bottom crust. cook until thick and clear. put over top. Butter a deep plate. and brown lightly. G. three cups of water. one cup of boiling water. and brown a little. and squeeze out the pulp and juice. and one tablespoon of butter. and the juice and rind of one small lemon. LEMON PIE. When a little coo]. and bake. LEMON PIE. SUSIE B. Beat up the whites of two eggs. MRS. then frost with the whites (beaten stiff). one tablespoon butter. LEMON PIE. Page 45 . MRS. One lemon.

a little butter. add a glass of grape jelly. When ready to bake pies. one pound citron (cut fine). one teacup of chopped raisins. pour into one pint of boiling milk. LEMON PIES.txt For one pie. Beat thoroughly the yolks of two eggs with one-half cup of sugar. Beat the whites to a stiff froth. one cup of water. MRS. G. one pound suet. two teacups of hot water. and pour into a baked crust. This may be canned like fruit. Chop fine four pounds of good boiled beef (one tongue is better). and two heaping tablespoons of flour. one pint boiled cider. and let cook about three minutes. and a little salt. one egg. add one heaping tablespoon of flour.--One cup of lard. and nutmeg to taste. two pounds of currants. and let slightly brown. one cup of sugar. one-half cup of butter. Two teacups of sugar. Put in oven. dissolved in milk. a piece of butter as large as a hickory nut. add one-half cup of sugar. LIVINGSTON. LEMON PIE. two eggs. make into custard. For three pies. and two cups of boiling water. R. FENTON FISH. spread over pie. MRS. LEMON PIE. cloves. one and one-half cups of sugar. and eight apples. MARY DICKERSON. allspice. the grated rind and juice of one lemon. and sugar if needed. MRS. one teacup of molasses. reserving whites of eggs for the top. CRUST. and one even tablespoon of corn starch. add to this the juice and grated rind of one lemon. cinnamon. yolks of two eggs. add two pounds of raisins (seeded). After the pie is baked. H. a few raisins. JOHNSON. A. spread on top. two tablespoonfuls salt.Recipes Tried And True (1894 Cookbook). beat the whites of the eggs with one tablespoon of sugar. SUMMER MINCE MEAT. Page 46 . take one lemon. MRS. two pounds brown sugar. take one lemon. One cup of sugar. diluted with water. MARY AULT. boil all together for the custard. one large spoon of flour. MINCE MEAT. one and one-half cups of water. one tablespoonful of corn starch. two grated nutmegs. to three cups of flour. and brown in oven. two eggs. two ounces ground cloves. six rolled crackers or bread crumbs. one-half cup of vinegar.

PUMPKIN PIE. MRS. with under crust only. One quart of pumpkin. five teaspoons of mace. STOLTZ. F. a little salt. This will make five pies. Brush the paste with the white of egg. four teaspoons cloves. until soft. one cup of Orleans molasses. one of cinnamon. When it begins to brown. Steam Hubbard Squash. one half nutmeg. mix with sweet cider. PUFF PASTE. one egg. one grated nutmeg. Put one-half cup of butter into an iron frying pan over the fire. LINSLEY One coffeecup of mashed pumpkin. one teaspoon of ginger. one half teaspoon of lemon extract. mix slightly with one and one half cups of flour. eight eggs. one of pepper. MRS. MRS. B. just enough to hold together. get into shape for your tin as soon as possible. and put through a colander. E. This is enough for one pie. one-half pint of milk. let it cook a few moments. add one quart of strained pumpkin. and one tablespoonful of vanilla. four bowls of apples. one of cloves. MRS. six teaspoons cinnamon. one teaspoonful of salt. cinnamon and nutmeg to taste. add two quarts of good rich milk. PUMPKIN PIE. SEFFNER. two bowls of currants. one half teaspoon of vanilla. FAIRFIELD. U. two large cups of sugar. one teaspoon of cinnamon. BLUE STOCKING PUMPKIN PIE. Bake in moderate oven. C. four bowls of granulated sugar. C. seven teaspoons even full of salt. beaten separately. PUMPKIN PIES. Bake in a hot oven until a rich brown. half a pound of citron (chopped very fine). one of ginger. moisten with very cold water. one-half cup of sugar. put into a large bowl or crock. reduced to the proper consistency with rich milk and melted butter or cream. Two tablespoonfuls of cooked pumpkin. two-thirds cup of sugar. one tablespoonful of flour a small pinch of salt. Three and a half pint bowls of chopped meat. TRISTRAM. stirring all the time.txt MINCE MEAT.Recipes Tried And True (1894 Cookbook). Brush the crust with white of egg before filling. two and a half bowls of suet. H. one cup of brown Page 47 .--One third cup of lard. or good sweet pumpkin. three bowls of raisins (half of them chopped). MRS. three nutmegs. and a pinch of salt. T.

LEMON TARTS. put one cup of sugar. the yolks of two eggs.txt sugar. one-half large tablespoonful of butter. one tablespoon each of nutmeg. beat until light. put in a layer of Damson plums. one grated lemon. and put in tart shells. Make a puff paste. T. one-half teaspoonful of ginger. Bake in forms cut with the lid of a pound baking powder can. H. boil until it jells. two tablespoons of flour (rounded full). soak. and cut out the stems. Return to the oven until it is a very delicate brown. one pint of milk. One-half pint of stewed pumpkin. LEMON PIE. add three drops of vanilla extract. roll about twice the thickness you would for pie. SUSIE SEFFNER. H. but not boil. and cinnamon. When baked. score in eight parts about one-half inch deep. grate the yellow rind and squeeze the juice. ginger. ECKHART. sprinkle with cinnamon and sugar. MRS. R. or three small pies. PUMPKIN PIE. put on top a batter made from three Page 48 . and butter the size of a walnut. then add one and a half cups of boiling water. JULIA P. To each cup of minced figs. Stir in whites of eggs the last thing.--One-half pound figs. turn every other one to the center. and one teaspoon of salt. PLUM PIE. one large tablespoonful of flour. MRS. MRS. one cup of brown sugar. lastly. Line a pan with puff paste. LINSLEY. and put on top a soft frosting. take from the oven. let come to a boiling heat. O. or one large one. and let it bake until the crust is done. MRS. Put in the oven. FIG FILLING FOR TARTS. FIG TARTS. One lemon. MRS. This will make two large. beaten to a stiff froth with four tablespoonfuls of sugar. cover with the whites of two eggs. JOHNSON. mince very fine. one egg. in which has been melted a heaping tablespoonful of butter. one pint of hot milk. three eggs. This makes two small pies. Fill the shells. One cup of white sugar. SHARPLESS. P. pinch them together to hold the filling. and one-half cup of water.Recipes Tried And True (1894 Cookbook). Put on stove. whites of three eggs beaten to a froth. one-half teaspoonful of vanilla. One scant cup sugar.

and place in a dish. MRS. one cup of boiling water. season with Page 49 . seasoning with salt and pepper. M. and one teaspoonful of soda. put in a small piece of butter and a little grated nutmeg. This is sufficient batter to cover three pies. MOLASSES PIE. after it boils again." --SHAKESPEARE HOW TO MAKE A WELSH RARE-BIT. or yolks of two. a teaspoonful of butter. add three eggs. and pour over the toast. one cup of sugar. you can make three good-sized pies. set this on stove. as a relish. cover slices with the melted cheese. mustard. one cup of sugar. then add four heaping teaspoonfuls of flour. J. The filling will keep for some time.txt eggs. DAVIDSON. DENISON. One cup of sugar. One-half pint of grated soft cream cheese and one-half cupful of cream. MRS. the juice of one good-sized lemon. BUTCHER. one cup of molasses. WELSH RARE-BIT. Stir until smooth. four cups of flour. Two scant cups of milk. one teaspoon of baking powder. cayenne pepper. W. BUTCHER. There's pippins and cheese to come. This is used as a course before serving a dinner. CHEESE FONDA. CHEESE. One teacupful of raisins (seeded and chopped). C. Serve hot. M. RAISIN PIE. MRS. This makes one very large pie. W. Serve warm. By doubling the amount. beaten lightly. one cup of flour. L. let cool before making into pies. three tablespoons of cold water. wet in a little cold water. C. let come to a boil. MRS. an egg. Cut up one pound of cheese in small pieces. Have ready toast on a hot dish. Bake in crust as you would custard pie. one-half cup of butter or lard. one tablespoonful of cinnamon. stir until melted. one cup of cold water. add a little salt.Recipes Tried And True (1894 Cookbook). "I will make an end of my dinner. melted together in a sauce pan.

and sprinkle thickly with grated cheese. and water enough to roll out like pie dough. cut in narrow strips. One cup of flour. one teaspoon of salt. red pepper. CHEESE STRAWS.Recipes Tried And True (1894 Cookbook). and cut with pastry wheel in long. put into a warm oven about fifteen minutes. and not too much salted. one cup of flour. and serve with meats or salad. Bake a light brown in a quick oven. the ingredients used should be of the best quality--the flour super-fine. FLORENCE ECKHART. one teaspoon of baking powder. Break each egg separately Page 50 . Bake in quick oven. CHEESE WAFERS. Much care should be taken in breaking and separating the eggs. CAKES. Spread thickly between thin slices of buttered toast. the butter fresh and sweet. and always sifted.txt one teaspoon of butter. Oven of even heat. half teaspoonful of mustard. and bake in rather a hot oven. salt. CHEESE SANDWICH. SCHAEFFER. and one-half pound of grated cheese. "With weights and measures just and true. Serve at once. Serve with salads. pepper and salt. Put in a buttered dish. One cup of grated cheese. Heat two cups of milk and one of grated cheese. two cups of grated cheese. Coffee A. then add one cup of dry and fine bread crumbs. Success will be complete. butter them on one side. then add two cups of fine bread crumbs. Well buttered tins and quiet nerves. FRED. butter same as for pastry. MRS. Place in a dripping pan." In making cake. with dry crumbs on the top. roll thin. and equal care taken as regards their freshness. Take salted wafers. a small pinch of cayenne pepper. or granulated sugar is best for all cakes. and a pinch of soda. The bread and cheese should both be dry before grating it. One imperfect egg would spoil the entire lot. CHEESE STICKS. dissolved in a little hot water. mix it well. narrow strips. roll thin.

MRS. two and one-half cups of flour. two cups of sugar. This is easy to make. If it should brown too fast. then into the vessels in which they are to be beaten. Flavor to suit taste. dry perfectly. Bake in square or round tins. C. WHITE CAKE. which must be regulated according to the cake you bake. three cups of flour. Solid cake requires sufficient heat to cause it to rise. consequently should be baked in a moderate oven. and keep in a dry place. WM. The lightness of a cake depends not only upon the making. three cups flour. one teaspoonful of cream tartar. three teaspoonfuls baking powder. All light cakes require quick heat. two-thirds cup of butter. If any is allowed to remain. It is highly important to exercise judgment respecting the heat of the oven. two teaspoons of baking powder.txt in a teacup. the work may be done in much less time. and one-half teaspoonful of soda.Recipes Tried And True (1894 Cookbook). By so doing. two and one-half teaspoons of baking powder. Flavor with lemon. H. whites of four eggs (well beaten). MRS. One cup of white sugar. two thirds cup sweet milk. whites of five or six eggs. two cups of flour. the whites of seven eggs (well beaten). it will prevent them becoming as stiff and dry as required. Deep earthen bowls are best for mixing cake. and brown nicely without scorching. DELICATE CAKE. ALICE KRANER AND MISS ROSA OWENS. HOOVER. A wooden spoon or paddle is best for beating batter. Before commencing to make your cake. Before beating the whites. one-half cup of butter. DELL W. Two cups sugar. and by frequent baking she will. Never use an egg when the white is the least discolored. wash well. DE WOLFE. but the baking. be able to tell by the appearance of either bread or cake whether it is sufficiently done. and the stove you use. also. Whites of five eggs. and are not good if baked in a cool oven. one cup of sweet milk. and very good. one cup of sweet milk. Those having molasses as an ingredient scorch more quickly. WHITE CAKE. two cups of sugar. one-half cup of sweet milk. Page 51 . After using. One cup of butter. see that all the ingredients required are at hand. WHITE CAKE. Every cook should use her own judgment. MRS. and should be kept exclusively for that purpose. WILLIAMS. MRS. remove every particle of yolk. in a very short time. two-thirds cup butter. cover with thick brown paper.

JOHN KISHLER. two cups of butter. JOHN LANDON. The whites of ten eggs. one and one-half teaspoonfuls of baking powder. two and a half cups of flour. MRS. add the butter and sugar alternately. two cups of sugar. MRS. then the milk. two cups flour. one whole egg. one and one-half cups flour. beat until they have a gloss. LOAF CAKE. JOHN LANDON. Take one-half of eggs. one teaspoonful of cream tartar. add the whites of seven eggs last. a heaping teaspoon of cream tartar. Page 52 . Flavor to taste. JOHN LANDON. FLORENCE ECKHART. two cups of flour. SILVER CAKE. mix corn starch. Two cups white sugar. Flavor to taste. half teaspoonful of soda. three-fourths of a cup of milk. Whites of eight eggs. ANGELS FOOD CAKE. MRS. A. The yolks eight eggs. one tumbler of flour. MRS. whites of six eggs. whites of four eggs. one teaspoonful baking powder. one cup of sweet milk. one-half cup milk. and the rest of the sugar. one and a half tumblers of granulated sugar. one cup corn starch. two cups of flour.Recipes Tried And True (1894 Cookbook). One cup sugar. AULT. C. one-half cup butter.txt WHITE CAKE. and baking powder together. and stir in one-half the sugar. a pinch of salt. Flavor to taste. Beat again. two cups of white sugar. one cup of corn starch dissolved in some of the milk. one cup of corn starch. one and one-half cups of sugar. Whites of five eggs. then add the flour and cream tartar. one cup butter. two teaspoonfuls baking powder. GOLD CAKE. and one teaspoonful of cream tartar. MRS. one cup of milk. Stir up lightly. one cup sweet milk. then add the other half of eggs. one-half cup of butter. SNOW CAKE. Put through the sieve twice. one cup of butter. and one-half teaspoonful of soda. Flavor with almond. flour. Bake one hour in slow oven.

MISS ANNA BARTH. MRS. MISS NELLIE LINSLEY. J. beat the whites about half. Sift sugar once. then add flour and flavoring. three heaping teaspoons of baking powder. SUNSHINE CAKE. four cups of pulverized sugar. one tablespoon of lemon extract. two eggs. C. SLOAN. one and one-fourth cups sifted granulated sugar. whites of twelve eggs. beat whites of eggs about half. a pinch of salt added to eggs before beating. flour three times. Whites of seven small eggs. and then flour. two teaspoons of baking powder. very stiff. Put in pan in moderate oven at once. add cream tartar and beat until very. as for angel cake. very stiff. then sift and measure one and one fourth cups granulated sugar. measure and set aside one cup. Sift the flour and sugar five times. two-thirds cup of flour. one teaspoonful of cream tartar. add cream tartar to flour. One and one-half cups of sugar. and a pinch of salt. yolks of five eggs. after washing beater. milliner. four heaping cups of flour. ANGEL FOOD CAKE. Stir in sugar.Recipes Tried And True (1894 Cookbook). one-quarter cup of butter. BRIDES CAKE. Bake forty minutes. one-half teaspoonful cream tartar.txt ANGEL CAKE. MRS. one cup of granulated sugar. one cup of water. add cream tartar. one teaspoonful of almond extract. and bake from thirty-five to fifty minutes. Beat yolks of eggs thoroughly. After sifting flour four or five times. measure. FRANK ARROWSMITH AND MAUD STOLTZ. STOLTZ. MRS. add the well Page 53 . and set aside. then the beaten yolks thoroughly. Flavor with vanilla or lemon. Whites of nine large or ten small fresh eggs. one and one-half cups of granulated sugar. and sift three times. It will bake in thirty-five to fifty minutes. Two cups of butter. then. one cup sifted flour. one-third teaspoon of cream tartar. Cream the butter and sugar. two scant cups of corn starch. one-half teaspoonful of salt. and beat until very. two cups of sweet milk. one cup of flour. Whites of eleven eggs. two and one-half cups of flour. C. very lightly. J. COLD WATER CAKE. Stir in sugar lightly. Longest established in Marion--Jennie Thomas. and put in tube pan in the oven at once.

three tablespoonfuls of water. LINSLEY. one cup of flour. ECKHART. one teaspoon cream Page 54 . MRS. one cup of sugar. W. and the whites of the eggs. LEMON CAKE. two tablespoons of water. ELIZABETH McCURDY. MRS. Dissolve one teaspoon of salaratus in a teacup of milk. Bake in a moderate oven. C. one cup of flour. HARRY TRUE. MRS. then the milk. One cup of sugar. One cup of sugar. Sift in as lightly as possible four teacups of flour. four tablespoonfuls of cold water. three eggs. SHARPLESS. SPONGE CAKE. add one-half cup of milk. Four eggs. Bake in a quick oven. SPONGE CAKE. one-half cup sweet milk.--One and one-half cups sugar. the corn starch. T. H. and then the juice and grated rind of one lemon. MARBLE CAKE. H. T. The best cooks buy millinery goods of Jennie Thomas. LIGHT PART. This should be as stiff as pound cake. one heaping teaspoon of baking powder. and one cup of butter rubbed to a cream. and the flour in which baking powder has been sifted. one and a half cups of flour. Beat altogether fifteen minutes. and one teaspoonful of baking powder. WILLIAMS AND MRS. Sometimes you will have to use more or less flour. through which has been sifted two small teaspoonfuls of baking powder. and put in pan. one-half cup butter. SPONGE CAKE. add this. MRS. Flavor with lemon extract. and two cups of flour. one and a third cups of sugar. It makes a very large cake. one-half teaspoon soda. MRS. three eggs. or two moderate-sized ones. MRS.txt beaten whites. P. LINSLEY. Three cups of powdered sugar. SPONGE CAKE. The yolks of four eggs. Stir in the yolks of five well-beaten eggs. add the whites of four eggs. O. but not too hot. one teaspoonful of baking powder.Recipes Tried And True (1894 Cookbook). H. according to the size of your eggs. H. Bake about one-half hour.

One and one-half cups sugar. R. MOTHER'S OLD-FASHIONED CAKE. whites of four eggs. Line the pan with white paper. H. two eggs. F. JOHNSON. half a nutmeg. beat until very light four eggs. one even teaspoon of soda. lightly floured. CAMPBELL. MRS. MRS. one-half teaspoonful baking powder. one teaspoon of salt. SEFFNER. Beat the butter and sugar to a cream. One pound of butter. ELIZA BOWEN. MRS. one teaspoon cinnamon. one half cup milk. then the yolks of eggs. MRS. lastly. one egg. POUND CAKE. allspice. U. one pound of sugar. one-half tablespoon each of ground cloves. take instead one cup of milk. three cups flour. one cup molasses. O. about two and a half cups of flour. WEEKS. and citron to taste. one pound of flour (sifted). one pound of citron. one-half teacup of rose water. one-half teaspoon soda. HICKORY NUT CAKE. One and a half cups of brown sugar. one pound of sugar. ten eggs (beaten separately). two and one-half cups flour. then the whites of eggs and remainder of the flour.txt tartar. Wash the citron. one-half cup butter. drop a spoon of light and then one of dark in the pan. One pint bread dough. one teaspoon cream tartar. chop it fine. one nutmeg (grated). Mix one pint of milk with two quarts of flour and one cup of yeast. LOAF CAKE. one cup hickory nut meats. and one-half cup of butter. and part of the flour. mix with Page 55 . one-half cup butter. DARK PART. two and one-half cups flour. cinnamon. add the rose water and nutmeg.--One cup brown sugar. raisins. In morning. W. one teacup of sour cream. two eggs. the fruit. C. When both parts are ready. Bake in a moderate oven about two or two and one-half hours. three-eighths pound of butter.Recipes Tried And True (1894 Cookbook). let stand in a warm place all night. one cup sugar. three-fourths cup sweet milk. LOAF CAKE. If sour cream is not used. and nutmeg. C. yolks of four eggs. one-half cup butter. MRS. two teaspoonfuls baking powder. Spice.

APPLE FRUIT CAKE. and one pound of figs (chopped). in which dissolve the soda. stir in well the raisins and apples. one teaspoon each of cinnamon and cloves. and let stand a few minutes before stoning them. and nutritious. T.Recipes Tried And True (1894 Cookbook). stirring often. This cake will keep a long time. This makes two cakes. one teasponful soda. one grated nutmeg. one cup of sweet milk. "ELECTRIC LIGHT FLOUR" is pure. Stir all together. one tablespoonful lemon. Bake one and a half hours. dredge with flour. one-fourth pound of citron. When raised again. two teaspoons of baking powder. two cups of dried apples. FRANK ARROWSMITH. two cups of raisins. and beat for a long time. MRS. MRS. one tablespoonful allspice. chopped fine. one and one-half teaspoons of baking powder. four cups flour. two cups of raisins. and let stand to rise again for half an hour. one cup boiling coffee. Bake in an oven suitable for bread. one cup molasses. MRS. One cup brown sugar. add the cooked apples. three and one-half cups of flour. LINSLEY. H. Beat butter and sugar to a cream. Lastly. then the beaten eggs. two teaspoons of ground cloves. and cook slowly for three hours in three cups of baking molasses. and soak over night. one egg. three eggs. and bake as you would other fruit cake for two hours or longer in rather slow oven. soaked over night. one scant cup of butter. Two cups of brown sugar. and lastly. white. then chop them fine. four eggs. H. COFFEE CAKE. two teaspoons of ground cinnamon. one nutmeg. half a pound of currants.txt the dough thoroughly. three cups of flour. one-half cup butter. one tablespoonful cloves. One cup of butter. Page 56 . four cups of flour. MAUD STOLTZ. W. one pound of raisins. the flour. one teaspoonful salt. one tablespoonful cinnamon. add milk. one teaspoon of soda. RAISIN CAKE. a cup of seeded raisins. put into the pan. two cups of sugar. one-half cup lard. ECKHART. one cup of butter. and then stewed in two cups of molasses. Pour boiling water on the raisins. let cool over night. Take three cups of dried apples. DRIED APPLE FRUIT CAKE. one cup chopped raisins. Then take two cups of sugar. one cup of sweet milk. add to dough. one tablespoonful vanilla. one cup of citron (cut fine). two eggs.

RAPP. one teaspoon cloves. LINSLEY. one-half cup of butter. one teaspoonful each of cloves. five eggs. and allspice. Two cups of sugar. A. one teaspoon soda. one pound of browned flour. three eggs. one pound raisins. one or two eggs. two pounds of currants. HICKORY NUT CAKE. one pound flour. or two smaller ones. one cup raisins. nutmeg. One cup butter. H. twelve eggs. COFFEE CAKE. one small tablespoon of ground cloves. LINSLEY. One cup butter. one pound raisins or currants. T. MRS. one pound raisins. one-half cup butter.txt COFFEE CAKE. Dredge the fruit with flour before putting in. one-half pound of citron cut in strips. Bake in one large loaf. HICKORY NUT CAKE. YAGER. One pound of brown sugar. RAISED CAKE. flour enough to stiffen. one cup of molasses. two teaspoons ground cinnamon. LUCAS. one cup butter. two eggs. two cups brown sugar. one cup molasses. one-half pound of figs chopped fine. one cup of sweet milk. one tablespoon cinnamon. Three cups bread sponge. JOSIE C. Use "ELECTRIC LIGHT FLOUR" with these cake recipes. two teaspoons ground cloves. C. three teaspoons of baking powder. T. one cup strong liquid coffee. A. one teaspoon soda. one teaspoonful soda dissolved in a little water. one heaping teaspoon baking powder. two wine glasses of boiled cider. three cups sugar. W. OHIO. one-half pound currants. MRS. one grated nutmeg. one-half pound of almonds chopped fine. one nutmeg. MRS. a Page 57 . MRS. cinnamon. FRUIT CAKE.Recipes Tried And True (1894 Cookbook). two and a half cups of flour. one cup liquid coffee. H. and one pint of nut kernels. MRS. one tablespoon of ground mace. two pounds of stoned raisins. Mix the cake part. one cup currants. one cup sweet milk. JENNIE HERSHBERGER. and three cups flour. BECKIE SMITH AND MRS. MRS. adding soda last. two ounces of vanilla. one tablespoon of ground cinnamon. TIFFIN. four cups flour. six eggs. three-quarters of a pound of butter. one pint hickory nut meats. two cups sugar. citron as you like. One cup brown sugar.

H. Bake three hours. R. Stir in flour gradually. one cup sweet milk. WRIGHT. one pound citron. two teaspoonfuls soda. two and one-half cups molasses. two-thirds cup molasses. one pound figs. One cup butter. two pounds raisins. FRUIT CAKE. one pound citron. T. Bake in a moderate oven. Two cups butter. H. LINSLEY. mace. FRUIT CAKE. one-half a nutmeg. cloves. and citron to taste. This makes three loaves. One pound flour. one-half teaspoonful ground allspice. and molasses and spices. and add last. four eggs. One cup butter. H. one cup molasses. two lemons (grate the rind and squeeze the juice). G. three pounds currants. FRUIT CAKE. Mix flour and fruit alternately. three pounds raisins.txt little pepper. Bake three and one-half hours. three cups flour. one-half teaspoon soda stirred in molasses. one pound seeded and chopped raisins. BLACK WEDDING CAKE. one-half cup sour milk. one ounce mace. and three teaspoons of baking powder. One cup sugar. PLAIN FRUIT CAKE. two pounds currants. beaten separately. MRS. the fruit.Recipes Tried And True (1894 Cookbook). and brown--be careful not to burn. three cups flour. one-half cup butter. one teaspoonful baking powder. MRS. cinnamon. one pound currants. eight cups flour. JOHNSON. Put flour in oven. one cup currants. then add whites and yolks of eggs. Dredge fruit. MRS. five well beaten eggs. MRS. one cup raisins. two cups sour milk. citron and spice to taste. Page 58 . Stir sugar and butter to a cream. JOHN EVANS. two pounds raisins. one pound brown sugar. one cup molasses. MRS. nutmeg. two glasses of jelly. SLOAN. one teaspoon soda in milk. one-half teaspoonful cinnamon. one-half pound chopped citron. one and one-half cups brown sugar. ten eggs. two and one-half cups sugar. cinnamon. J. one pound almonds. lastly. two eggs. three-fourths pound butter. and nutmegs. J. eight eggs. two teaspoonfuls baking powder sifted into flour. one cup brown sugar. three cups flour. one cup water.

and then add three-fourths cup of water. C. If you use "ELECTRIC LIGHT FLOUR" with the recipes in this book. Bake in layer pans. one teaspoon each of cinnamon and allspice. One and one-half cups sugar. vanilla flavoring. C. two teaspoonfuls baking powder. Flavor to taste. one-half cup milk. BUTCHER. AULT. one cup sweet milk. OZELLA SEFFNER. When cold. two cups of flour. MRS. LAYER CAKES. Grate one cocoanut. WHITE LAYER CAKE.Recipes Tried And True (1894 Cookbook). three teaspoons of baking powder. three eggs (separate whites). YELLOW LAYER CAKE. blanch and chop one half pound almonds. Page 59 . four cups sifted flour. and one teaspoon of vanilla. three eggs. you have no trouble. one-quarter cup of chopped citron. Two-thirds cup of butter. MRS. one-half cup butter. Beat two cups of sugar and three-fourths cup of butter to a cream. A. and bake two hours. the whites of six eggs beaten to a stiff froth. Cream one pound butter and one pound powdered sugar together. whites of four eggs. Put in a pan lined with greased paper. MRS. A. add to batter and stir in beaten whites of eggs. to this add the beaten yolks of twelve eggs. and two teaspoons baking powder. one full cup of brown sugar. SAMUEL SAITER. BLACKBERRY JAM CAKE. and put together with frosting. one-half teaspoon of cloves. one cup of either walnuts or hickory nuts. four teaspoonfuls baking powder. one-half cup corn starch. C. two teaspoons of baking powder. Two cups sugar.txt WHITE FRUIT CAKE. ice. one pound sifted flour. one cup of blackberry jam. one and one-half cups flour. three heaping cups of flour. AULT. MRS. one-half cup of sweet milk. W. EXCELLENT WHITE CAKE. Flavor to taste. slice one and one-half pounds citron. Bake in layers and fill between with either frosting or fig paste. one cup butter.

one cup jam.Recipes Tried And True (1894 Cookbook). CHOCOLATE CAKE. GAIL HAMILTON. EDD THOMAS. two teaspoons baking powder. One cup brown sugar. three eggs. WINONA HUGHES. and mix into above cake. one cup blackberry jam. EVA L. grate into it two squares of chocolate. with icing between layers. GRAPE JAM CAKE. one-half cup butter. and finish with boiled icing. and one teaspoon vanilla. This may be made like blackberry jam cake. one teaspoon soda. two cups sugar. Put in the ingredients in the order given. three eggs. two teaspoons cinnamon. Cook up until like cream. yolk of one egg. Page 60 . MRS. J.txt BLACKBERRY JAM CAKE. Make a cream of one cup grated chocolate. one-half a nutmeg. or in one shallow pan. three tablespoons sour cream. BLACKBERRY JAM CAKE. LEONARD. add a small quarter cake of chocolate. grated and dissolved in one-half cup boiling water. one teaspoon soda dissolved in a little warm water and then added to the milk. MRS. three eggs. Leave out the white of one egg for icing between the layers of cake. only substituting grape jam for the blackberry. One cup brown sugar. S. one-half cup sweet milk. ALICE KRANER. MRS. CHOCOLATE CAKE. one teaspoonful cinnamon.--Put enough water over a cup of white sugar to dissolve it. four tablespoons sweet milk. one-half teaspoon vanilla. two eggs. One scant cup butter. Bake in layers. one-half cup butter. one-half cup seeded raisins. MRS. MRS. or the following-CHOCOLATE FROSTING. and boil until thick enough to spread. two-thirds cup brown sugar. two cups flour. one-half cup butter. M. frost with a white frosting. one-half cup sweet milk. Put on cake when cool. two cups flour. HARRY TRUE. two cups flour. Bake like jelly cake. FLETCHER. One cup coffee A or light brown sugar. Bake in slow oven in two layers. two teaspoons baking powder. one-half cup sweet milk. two cups flour. Allow this to cool before adding it to the cake. one-half nutmeg.

STOKES. and put the cream icing between. flavoring to taste. one cup sweet milk. remove from fire. JOHN D. One cup sugar. Bake in about three layers and put between them this-CREAM. beaten to a stiff froth.--One and one half cups sugar.Recipes Tried And True (1894 Cookbook). Boil until chocolate and sugar are melted. Bake in layers. mix with one-half cup milk. Beat the icing continually while stirring in the white of egg and until it is almost cold.--Boil two cups of sugar to a taffy. Grate one-half cup chocolate. add to this the boiled chocolate. three teaspoonfuls baking powder. C. CHOCOLATE CAKE. three eggs. one cup pulverized sugar. FILLING. Spread melted chocolate on bottom and top of layers. three tablespoons sugar. JOSIE YAGER. one teaspoon vanilla. Flavor with vanilla. mix other ingredients together. Let this cool while making cake from one cup sugar. one and one-half cups flour. Buy seasonable and stylish millinery of Jennie Thomas. and boil until it thickens. Three-fourths cup butter. two cups flour. ICING. Flavor to taste when cool. a lump of butter the size of a walnut. beat until stiff. Page 61 . one half cup milk (or a little more). two teaspoons baking powder. three tablespoons water. put in milk. one-half cup butter. CREAM CAKE. whites of five eggs. one teaspoonful vanilla. MRS. yolk of one egg. two teaspoons baking powder. Put milk on to boil. one teaspoonful vanilla. add the white of one egg. the whites of five eggs. two-thirds cup butter. then stir into it the whites of two eggs. and bake in layers. DELICIOUS CHOCOLATE CAKE. well beaten. WALTER. one-half cup milk.txt CHOCOLATE CAKE. two cups flour. one egg. two thirds cup milk. lastly. One and one-half cups sugar. Boil until waxy. two cups sugar. beaten to a stiff froth and one ten cent cake of German chocolate. two tablespoons corn starch. MIRIAM DE WOLFE. grated. well beaten. three level teaspoonfuls baking powder. two eggs. J. ICING.--Boil two cups granulated sugar and six tablespoons water until it threads. three scant cups flour. MRS.--Three-quarters pint milk. MRS.

Bake quickly in three or four round tins. and boil to consistency of jelly. whites of seven eggs. a small piece butter. two tablespoons water. one-half pint sweet milk. beaten and added last. MRS. two teaspoons baking powder.Recipes Tried And True (1894 Cookbook). One-half cup butter. MRS. and put between layers. butter size of hickory nut. one cup sweet milk.--One-half pint milk. H. one tablespoon corn starch. mix all together. one egg. H. and dust powdered sugar Page 62 . Flavor to taste. one-half teacup sugar. three-fourths cup butter. sweeten and flavor to taste. three teaspoons baking powder sifted in the flour.--Whip one pint cream. three cups flour. When the cakes are cool. CUSTARD CAKE. two tablespoons flour. FILLING. MISS ANN THOMPSON. three cups sifted flour. C. Four eggs. FILLING. CREAM CAKE. flavor with vanilla. one-half cup sugar. MRS. the well beaten whites of eight eggs. G. three eggs (yolks and whites beaten separately). three teaspoonfuls baking powder.--One cup sugar. two teacups sugar.txt CREAM CAKE. two teaspoons baking powder. CREAM. WRIGHT. Two cups white sugar. one-half cup butter. two eggs. NED THATCHER. LEMON CREAM CAKE. one and one-half cups sugar. One pint rich sweet cream. and spread between layers. FILLING. two teaspoonfuls baking powder. Flavor to taste. Two tablespoons butter. When nearly cold. MRS. two cups flour. Bake in three layers. boil until very thick. two tablespoons cold water. two teacups flour. CREAM CAKE. one cup corn starch. two cups flour. and the grated rind and juice of two lemons. put them together with it. three eggs. one cup sweet milk. whipped with one small teacup sugar. one-half teacup sweet milk. Two cups granulated sugar. FENTON FISH. Spread between layers.--One egg. one cup sweet milk. two cups sugar. two teaspoonfuls butter.

three scant cups flour. one cup of flour. FIG CAKE. three and one-half cups flour. and whites of eight eggs. one egg. CAMPBELL. one and one-half cups sugar.--Juice and grated rind of one lemon. one-half cup molasses. spread with jelly. about one-half cup of water. two and one-half cups flour. Put a layer of fig. Bake in jelly tins. and one cup of sugar. one cup of sugar. C. two tablespoonfuls water. ROLL JELLY CAKE. three level teaspoons baking powder. two cups white sugar. Put all together. one pint cream. whites of three eggs. cinnamon. LEMON JELLY CAKE. one-half teaspoonful baking powder mixed with the flour. one cup raisins. two eggs. and cloves. one teaspoon baking powder. then one of cream. one cup corn starch. one and one-half teaspoons mace. one teaspoon each of soda. MRS. white of two eggs. FILLING. one cup sweet milk. one cup of water. one heaped teaspoon of baking powder. IVA FISH. MRS. WHITE PART. GAIL HAMILTON. two teaspoonfuls baking powder. C. H. one tablespoon of corn starch dissolved in part of the water. and put together with boiled icing flavored with orange. C. and boil in a pail of water until it thickens. NEAPOLITAN CAKE. one-half cup strong coffee. AULT. Bake in dripping pan. Whites of six eggs. Yolks of three eggs. one-half cup butter. well beaten.--One pound cut figs. one cup butter. JELLY. one and one-half cups flour. C. one cup sweet milk.txt on top. whipped and sweetened. ICE-CREAM CAKE.--One cup brown sugar.Recipes Tried And True (1894 Cookbook). Page 63 .--Two cups sugar. one-half cup butter. A. two cups flour. and roll. One cup butter rubbed with two cups white sugar to a cream. Four eggs (yolks and whites beaten separately). MRS. a little salt. DARK PART. one cup sweet milk. well beaten.

two tablespoonfuls butter. MRS. putting a frosting between and on top. and put icing between. One cup sugar. teaspoonful baking powder. one-half cup sweet milk. the whites of eight eggs. half cup butter.Recipes Tried And True (1894 Cookbook). one cup grated chocolate. FENTON FISH. one-half cup butter. Two cups darkest brown sugar. S. one pinch salt. two eggs. half cup sweet milk. two and one-half cups sifted flour.--One-half cup maple syrup or sugar. two teaspoonfuls of baking powder. Bake in two layers. with vanilla. CAMPBELL. one-half cup sour milk. half cup corn starch. three-fourths cup cold water. WRIGHT. C. Cook until it threads. One and a half cups sugar. one and one-half cups flour. One-half cup of butter. Page 64 . bake in two cakes.--Two cups dark brown sugar. G. C. Cream the butter and sugar. and add while still warm to Part I. put this on the stove. and one-half cup grated Baker's chocolate. FROSTING. whites of two. M. one-half cup sweet milk or cream. H. three cups of sifted flour. MRS. mix thoroughly together. LEONARD. pour over the beaten white of one egg. then the flour. stir into batter. three quarters of a cup butter. yolks of three eggs. and then add-PART II. DEVILS FOOD CAKE. boil to a taffy. one level teaspoon soda. MRS. MRS. add the milk.--One cup brown sugar. VANITY CAKE. three cups flour. two eggs (leaving out the white of one).txt MAPLE CAKE. beaten stiff. one-half cup butter. whites of six eggs. Stir this together. beat thoroughly. let it dissolve. three teaspoonfuls baking powder. stir into this one teaspoon soda. FILLING. two cups of sugar. JOHN LANDON. then add the eggs. Grate cocoanut all over. DEVILS FOOD CAKE.--One cup brown sugar. two-thirds of a cup of sweet milk. DELMONICO'S CAKE. PART I. one-half cup sour milk. MRS. and flour. two and one-half cups flour. Take one-half cup boiling water.

and stir thoroughly together. MRS. and put together with icing. one cup milk. beating until it creams. Flavor with lemon. OZELLA SEFFNER. Boil until it threads. one cup of milk. Beat one cup butter to a cream. add the whites of eight eggs. then add one cup corn starch. add slowly one cup of sweet milk. beaten together. FILLING. Bake in jelly tins. Flavor to taste. in which three teaspoons baking powder have been dissolved. MRS. two teaspoons of baking powder. Two-thirds cup butter. or a glass of currant jelly. Page 65 . FAVORITE SNOW CAKE. One and one-half cups of sugar. CARRIE OWENS. GEO. three teaspoons baking powder. put white frosting on the top. the yolks of five eggs. one-half cup of water. or stir into the frosting one pound of seeded raisins. MRS. COLUMBIA CAKE. one-half cup of water.--Two cups of maple or brown-sugar. MARY W. one and one-half cups of flour. three full cups of flour. Bake in layers. TURNER. beat to a cream. one-half cup of corn starch. two small cups sugar. Flavor to suit taste. them stir in one pound of English walnuts. juice and grated rind of one orange. a lump of butter the size of a walnut. add one and one-half cups flour. and one cup sweet milk. and put together with boiled frosting and chocolate creams. Any one of these will make a delicious cake. lastly. CARRIE OWENS.--Whites of three eggs. FILLING. sugar to give the right consistency to spread between the layers.--Two cups of light brown sugar. three small cups flour.txt FILLING. WHITMARSH. Boil till it gets like candy. a tablespoonful of vanilla. Two cups of coffee A sugar and one cup of butter creamed together. in which three teaspoons of baking powder have been stirred. Bake in sheets. and the whites of eight eggs. ENGLISH WALNUT CAKE. chopped fine. ORANGE CAKE. TEA CAKE. beaten to a stiff froth. the whites of six eggs. and stir in the whites of two eggs. or any flavor. Bake in layers. MRS. and two cups sugar.Recipes Tried And True (1894 Cookbook). one-half cup of butter.

Cream the butter and sugar. five even cups sifted flour. MRS. MARY DICKERSON. ICING FOR CAKE. Bake in layers.--One pint light brown sugar. one cup sugar. two teaspoons of baking powder. and spread with jelly. LIZZIE MARTIN.--Three pounds almonds. RIBBON CAKE. one heaping coffee-cup butter. MRS. with one teaspoonful lemon flavoring. beat until cool enough to spread smoothly. one teaspoon soda. five tablespoons sweet milk. leave enough for a third layer. G. Bake in layers. one and one-half coffee-cups fresh. Bake. and icing between all. the whites of the six eggs beaten to a stiff froth. one cup sour cream. CARAMEL DRESSING. and put in it one teaspoon of cinnamon. Take out two layers in tins. and one teaspoon of cloves. and added last. put dark layer in middle. MRS. one-half cup sweet milk. One-half cup butter. one and one-half coffee-cups sugar. butter the size of an egg. a pinch of salt. one heaping teaspoon corn starch. one and one-half cups sweet milk. one cup milk. one cup grated pineapple. JELLY CAKE. two tablespoons butter. two cups of flour. and add vanilla enough to drown the taste of sour cream. three eggs. two-thirds cup of water. two teaspoons cream tartar. MRS. ALMOND JELLY CAKE. One cup sugar. ELIZABETH McCURDY. ALMOND SAUCE FOR FILLING. A. butter the size of half an egg. stir together well. WHITE LAYER CAKE. then add milk. two teaspoons baking powder. beaten together to a cream.txt One egg. two and one-half cups flour. whites of five eggs. one teaspoon vanilla. MRS. one-half teaspoon soda in one pint flour. add a small cup boiling Page 66 . blanched and pounded to a paste. four teaspoonfuls baking powder. One cup sugar. two eggs. pure sour cream. Flavor with lemon. one cup of sugar.Recipes Tried And True (1894 Cookbook). Stir all together. four eggs (whites and yolks beaten thoroughly together). and cook until it hardens in water like taffy. and the yolks of six eggs. LIVINGSTON. Three coffee-cups sugar. One small half cup of butter. two cups sugar. GEORGE KLING.

Set on the stove. two teaspoons ginger. after stirring this well together. LEMON JELLY FOR CAKE. to spread between layers of cake. Lemon jelly. melt one-fourth cake of Bakers chocolate. Flavor as desired. add the beaten egg. one-half cup lard. and delicious. three cups flour.Recipes Tried And True (1894 Cookbook). one teaspoon soda dissolved in the water. and boil until quite thick. H. FIG FILLING FOR CAKE. and stir into the icing. Page 67 . Stir these together and then add three eggs. one egg. This is fine grained. GINGERBREAD AND SMALL CAKES.txt water. one cup boiling water. thin it with milk. is made by grating the rinds of two lemons and squeezing out the juice. Stir till right thickness for spreading. Put all in the vessel. Let it cool before using. beat well. Boil four or five minutes till it threads from the spoon. it is ready for use. Beat together three cups of four X sugar. FROSTING WITHOUT EGGS. Stew one-half pound of chopped figs in a syrup made of one-fourth cupful of water and half cupful of sugar. set the basin or little pail in which you have this in another of boiling water. It is excellent. Another nice filling may be made by using raisins instead of figs. add the white of one egg. ETHEL CLARK. so it will spread. then add the water and soda. beaten very light. CHOCOLATE ICING. or on the top of sago or custard pudding. treating them in the same way. five tablespoonfuls of milk. W. MRS. One and one-half cups Orleans molasses. When it is cold. Put greased paper in pan before pouring in the mixture. ECKHART. excepting the water and egg. one teaspoon each of cloves and cinnamon. add a heaping cup of sugar. GINGERBREAD. Bake in quick oven. Spread this when it is quite thick. One cupful of granulated sugar. white. stir it constantly until it thickens. one cup brown or granulated sugar. beaten stiff. a tablespoonful of butter.

one teaspoonful cinnamon. add three cups sifted flour. and bake in shallow pans. MRS. A SEFFNER. one teaspoon soda dissolved in the milk. one and one-fourth cups flour. MISS KITTIE M. EXCELLENT SOFT GINGERBREAD. one-half scant teaspoon soda. M. one cup of butter. mix all together. one tablespoon of ginger. one teaspoonful ginger. One and a half cups Orleans molasses. one teaspoon of cinnamon. SOFT GINGERBREAD. half cup sweet milk. MRS. One cup molasses. three eggs. and beat well. half cup butter. one tablespoon melted butter. half teaspoon ginger. One quart of flour. half cup brown sugar. one-half cup sugar. CARRIE OWENS. Six tablespoons sweet milk. MRS. Page 68 . GAIL HAMILTON. SOFT GINGERBREAD. one cup of sugar.txt Let cool in the pans. Be sure and have the water boiling. LEONARD. one teaspoon ginger. one cup of sour milk. G.Recipes Tried And True (1894 Cookbook). one teaspoon soda. E. GINGERBREAD FOR TWO. One-half cup sugar. One cup New Orleans molasses. one teaspoonful cloves. SOFT GINGERBREAD. teaspoon allspice. VOSE. one cup of molasses. one-half cup butter or lard. SALMON. two eggs. MRS. five tablespoons molasses. teaspoon soda. M. two and one-half cups flour. MRS. two teaspoonfuls of soda. one-half cup sour milk. E. SOFT GINGERBREAD. SOFT GINGERBREAD. one teaspoon ginger. Bake in a moderate oven about half an hour. one cup molasses. one tablespoon of sugar. and stir in one pint flour. two and one-half cups flour. one-half cup butter. SMITH. two eggs. one teaspoon cinnamon. two teaspoonfuls soda in a cup of boiling water (put this in last). Pour into the pan one inch deep. stir this together. then pour on half a cup boiling water.

Recipes Tried And True (1894 Cookbook).txt One cup molasses, one-half cup shortening, one cup sour milk, one teaspoon soda, just a pinch of ginger, flour to make as stiff as sponge cake.

FRIED CAKES. MRS. J. C. JOHNSTONE. Two cups of coffee A sugar, a small teaspoon of lard, one-half teaspoon of ginger; rub all together; add two eggs, one cup of sweet milk, three teaspoons of baking powder. Mix in enough flour so you can work it nicely on the board. Cut out with cutter having hole in the center. Have your lard hot when you drop cakes in, and do not turn but once.

FRIED CAKES. MRS. LOUISE JONES. One cup sugar, one cup sweet milk, two eggs, two teaspoonfuls baking powder, two tablespoonfuls melted butter, flour enough to roll and cut.

DOUGHNUTS. MRS. G. H. WRIGHT. One cup sugar, one cup sour milk, one level teaspoon soda in milk, two eggs, butter or lard the size of a small egg, a little nutmeg, and a pinch of salt, flour to roll out. Cut in rings and fry in hot lard.

DOUGHNUTS. MRS. R. H. JOHNSON. One cup sugar, one cup sweet milk, two eggs, butter size of a small egg, one teaspoonful baking powder, a little salt. Mix in enough flour to roll in your hand. Always put a piece of apple or potato in the lard when frying doughnuts.

DOUGHNUTS. MRS. T. H. LINSLEY. Yolks of four eggs, one cup of sugar, one cup of sweet milk, a little nutmeg, two teaspoons of baking powder; mix soft; cut out, and fry.

DOUGHNUTS. MRS. A. C. AULT. Two quarts flour, one cup sugar, one cup sweet milk, butter size of a small egg, four eggs, five heaping teaspoonfuls baking powder. Flavor with nutmeg. Page 69

Recipes Tried And True (1894 Cookbook).txt DOUGHNUTS. MRS. M. S. LEONARD. One and one-third cups skimmed sweet milk, one cup sugar, two eggs, four teaspoons melted butter, four teaspoons baking powder. Roll and cut.

DOUGHNUTS. MRS. P. O. SHARPLESS. One cup sugar, two eggs, one pint equal parts sour cream and buttermilk, one teaspoon soda, cinnamon and nutmeg to taste, flour sufficient for a soft dough. If sour cream is not at hand, use sufficient shortening to make it equal.

DOUGHNUTS. MAUD STOLTZ. One and one-half cup sugar, two eggs, three tablespoonfuls melted lard, one cup milk, one teaspoon soda.

DOUGHNUTS. MRS. J. S. REED. One cup sweet milk, one cup sugar, four eggs, two teaspoons baking powder. Beat the eggs and sugar well; then add milk and flour. Mix soft, not stiff. Fry carefully.

CRULLERS. MRS. C. H. WILLIAMS. One cup sugar, three eggs, one-half cup milk, butter the size of a walnut, three teaspoonfuls baking powder. Fry in lard.

CREAM CRULLERS. MRS. C. H. One and one-half cups sugar, one cup milk, two eggs, butter the size of an egg, two teaspoonfuls baking powder. Mix in enough flour to roll out soft. Fry in hot lard.

SOFT GINGER CAKES. MRS. J. S. REED. One cup of molasses, one cup of sugar, one cup of lard or butter, four cups of flour, one cup of sweet milk, one teaspoon of salt, one teaspoon of ginger, two teaspoons of soda, one tablespoon of cinnamon. Bake in gem pans. Add soda the last thing; beat well. Page 70

Recipes Tried And True (1894 Cookbook).txt GINGER CAKES. MRS. P. G. HARVEY. One cup of brown sugar, one cup of molasses, one cup of lard, one and a half cups of boiling water, one tablespoon of soda, one tablespoon of ginger, four cups of flour; mix, and drop from a spoon into a dripping pan.

CHEAP COOKIES. MRS. BELLE BLAND. One teaspoonful of baking powder mixed in flour, two cups of white sugar, one cup of butter, one cup of sour milk, one teaspoonful of soda dissolved in the milk, one cup of chopped hickory nuts. Take enough flour to mix very stiff, and bake in a quick oven.

COOKIES. MRS. L. M. DENISON. Two cups sugar, one cup butter, two eggs, one teaspoon soda in two tablespoons boiling water, flavoring to taste, flour sufficient to roll.

COOKIES. MRS. JOHN LANDON. One cup butter, two cups sugar, one cup cold water, one teaspoonful of saleratus, two teaspoonfuls cream tartar, two eggs, flour enough to roll, and no more.

COOKIES. MRS. W. C. BUTCHER. Two cups of sugar, three eggs, one cup of butter, one-half cup of lard, four tablespoons of water, one teaspoon of soda, one teaspoon of cream tartar, a pinch of salt, and nutmeg, or vanilla.

COOKIES. MRS. P. G. HARVEY. Two cups of light brown sugar, one cup of shortening (butter and lard mixed), four eggs, one-half cup of boiling water, one teaspoon of soda dissolved in water, flour to thicken, and roll.

COOKIES. MRS. G. M. BEICHER. Two cups sugar, one-third cup lard, and two-thirds cup butter; mix like pie crust. Three eggs, three tablespoons water, one small Page 71

MARTIN One coffee-cup butter.txt teaspoon soda sifted with sugar. MRS. MISS KITTIE SMITH. one cup butter. GOOD COOKIES. Sift the flour. one and one half cups brown sugar. Beat butter and sugar to a cream first. flour enough to mix soft. and begin with one pint. one teaspoon each of saleratus and cream tartar. A. add two well beaten eggs. add more flour as you beat. four tablespoonfuls sweet milk. teaspoon soda. make into a ball. mix soft. GOOD COOKIES. one cup coffee A sugar. S.Recipes Tried And True (1894 Cookbook). just enough flour to roll them out. Flavor to taste. H. E. ANN THOMPSON. One egg. one cup sugar. mix soft. one teaspoon soda in milk. COOKIES. and roll. a pinch of salt. and two slightly heaping teaspoonfuls baking powder. one-half small nutmeg. JONES. three tablespoons sour milk or cream. one cup sour milk. MRS. one teaspoon soda. one pinch salt. Roll very thin. one teaspoonful baking powder in flour. take a small piece in the hand. one coffee-cup sugar. JENNIE KRAUSE. MRS. MRS. one cup sweet milk. Flour enough to roll thin. one-half level teaspoonful cloves. Two eggs. A. Page 72 . one cup butter. one cup butter. Bake light brown in a moderate oven. Two cups sugar. one-half cup butter. L. SPLENDID EGGLESS COOKIES. and bake in a quick oven. add enough flour to roll. yolks of two eggs. one cup thick sour cream. four eggs. One cup granulated sugar. BOALT. one-half teaspoon lemon extract. When thick enough to handle. cream together carefully. then place in buttered pans. CREAM COOKIES. Two cups sugar. one teaspoon vanilla. one-half teaspoon salt. [RB: 2 teaspoons baking powder?] COOKIES. two level teaspoonfuls cinnamon. Flavor with nutmeg.

Recipes Tried And True (1894 Cookbook).txt 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. Page 73

Recipes Tried And True (1894 Cookbook).txt 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.

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Recipes Tried And True (1894 Cookbook).txt 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 Page 75

Drop on buttered pans. then stir in five eggs. MRS. One pint milk. take the yolks of four eggs." --SHELLEY. While waiting for milk to boil. DELICACIES. and bake until light brown on top. and one-half cup flour. one cup coffee A sugar. Two cups water boiled with one cup butter. three eggs. beat. FLORENCE TURNEY. FLOAT. Put two quarts of milk into a tin bucket. E. one teaspoonful of baking powder to the white of an egg.--Two cups milk. M. "Custards for supper. When the milk boils. one and one-half cups flour. put whites of three eggs (well beaten). H.txt quick oven. one tablespoon corn starch. Open one side. MRS. and four heaping tablespoons of sugar. let stand until cool. LINSLEY. White of one egg (beaten stiff). one cup of coffee A sugar. add one small cup of nuts. T. stir into the mixture. FLORENCE TURNEY. Flavor when cool. and add one tablespoonful of cream or milk. Flavor to taste. yolks of two eggs. beat together for fifteen minutes. and then slowly pour this mixture into the rest of the Page 76 . take some of it. FLOAT. and an endless host of other such lady-like luxuries. and flavor with lemon. beat this to a creamy mixture. and bake. one cup sugar.Recipes Tried And True (1894 Cookbook). FLORENCE ECKHART. two teaspoonfuls of sifted flour. thicken with powdered sugar to drop from the spoon. Serve with cream. one at a time. Cook like custard. CREAM PUFFS. drop on tins by the spoonful. and place in a kettle of boiling water. KISSES. Beat yolks. APPLE FLOAT. To one quart apples. stewed and well mashed. and put in this-CREAM. and add one tablespoon cream. WRIGHT.

When it becomes the consistency of sponge. OZELLA SEFFNER. well beaten. sugar and cream together. Take six large.Recipes Tried And True (1894 Cookbook). One-half box gelatine. When it boils. and when dissolved. Put on the lid of the bucket. Mix the eggs. with a little of the peel. Pour one-half pint boiling water over the gelatine. ORANGE JELLY. MRS. pour into a dish. one lemon. then strain in molds to cool. Soak one-half box of gelatine in one pint of cold water ten minutes. let boil for a few minutes. one-half ounce gelatine. then add the whites of eggs. juice of two lemons. juice of three lemons. WEEKS. When cool. and whisk ten minutes. or with lady fingers. O. and on top of this put bits of jelly. Spread this over the top of the float. and fill with cream. put in dish. beat stiff. one pint of milk. Set it on ice to cool. Flavor with vanilla. and let it remain until nearly cold and beginning to set. One-half box gelatine. Flavor with vanilla. stirring all the time. strain it. A very nice recipe for charlotte russe made with gelatine is as follows: Use one pint of cream whipped till light.txt boiling milk. wet the inside of cups with the white of egg. GAIL HAMILTON. then dissolve over the fire. add the gelatine. one pound loaf sugar. pour in the sponge. one-half pint boiling water. one-half teacup of sugar. one-half cup sugar. Put the sugar and water on the fire. Boil until sufficiently thick. one-half pint of hot water. The milk should be quite cold before it is added to the other ingredients. and then beat in the dissolved gelatine. Dissolve the sugar in one-half pint of water. LEMON JELLY. one-half pint cold water. one ounce of gelatine dissolved in one gill of hot milk. Line a dish with slices of sponge cake. adding the juice of the lemons with the hot water and sugar. Page 77 . and any flavoring preferred. and set in a cold place. one small teacupful of powdered sugar. and serve cold over the sponge. Serve with thin custard. and the lemon. juicy oranges. whites of three eggs. the well beaten whites of two eggs. one tablespoonful of corn starch. beat quite a while. the juice of the oranges. Take the whites of four eggs. one pint of cold water. add granulated sugar. CHARLOTTE RUSSE. Let come to a boil. LEMON SPONGE OR SNOW PUDDING. W. made with the yolks of four eggs. teaspoonful of vanilla. two teacups of sugar. Boil all together two or three minutes.

Stand the gelatine over the teakettle for a few minutes to melt. Turn this mixture into a dish. S. and one cup sugar. one tablespoon corn starch. L. MRS. and a cup of sugar. sweeten. juice of one lemon. stir in the whipped cream. pour over the oranges. turn into a mold. HAMILTON. one pint milk. stir gelatine into pineapple. Whip a pint of cream to a stiff froth. Take half a box of gelatine. and add one pint of whipped cream. As soon as thick. it makes a most delicate dessert. over this. L. and strain. then add it to a pint of orange juice. you can use a strawberry fork). Cover all with powdered sugar to the depth of one-fourth inch. stir until sugar is dissolved. E. three eggs. one-half box gelatine dissolved in a cup of warm water. or almond macaroons. MRS. and brown in oven. Fill a saucer with fresh peaches. Soak one box gelatine in half pint cold water until soft. A. one cup sugar. D. Serve cold. one pint orange juice. and soak a half hour. BAVARIAN CREAM.Recipes Tried And True (1894 Cookbook). Eat with spoon (if your income is over twenty thousand dollars. MRS. put on top. GEORGE TURNER. MOORE. Page 78 . watching carefully. JELLIED FRUIT. OOLAH. let come to a boil. boil one cup sugar. AMBROSIA FOR ONE. One can shredded pineapple. beat the whites of eggs to a stiff froth. and stand it over in a cold place. MRS. and stirring occasionally. Served with angels food. BARLOW. and stand in a cool place.txt ORANGE JELLY. or strawberries. Serve with angels food. ORANGE SOUFFLE. then strain. finely sliced. add one cup boiling water. RETTA LUCAS. MRS. Whip all together thoroughly. When milk becomes warm. carefully picked and selected. and set away in a cold place. As soon as the orange gelatine begins to congeal. place a measure of ice-cream. vanilla flavor. ORANGE CREAM. CHAS. OR GEORGE VAN FLEET. and cover with eight tablespoonfuls of cold water. Pare and slice eight oranges.

let this boil up once. two peaches. Two oranges. pour the lemon compound over them. Flavor with lemon extract. Place a layer of sliced oranges in the bottom of a glass dish. W. ready for the table. removing the seeds. avoid stirring. CARRIE LINSLEY. When ready to serve. then pile high with fresh grated cocoanut. one-half pound of mixed nuts. whipped cream to make clear. put in a deep dish. then a layer of bananas. juice of three lemons. put them all together. GELATINE. Remove the rind of two lemons. and pour half your jelly into each. candied cherries. on a fruit platter. and sprinkle over them a little fine sugar. add this to the gelatine. stirring all the time. one-fourth pound of figs. ECKHART. Let these molds stand on ice. or in a cool place until thoroughly set--twenty-four hours is best. Take the juice of three lemons. Take one ounce box of gelatine. Cut into small bits four oranges. Lay bananas. cut in small pieces. continue this until the dish is nearly full. FRUIT RECIPE FOR HOT WEATHER. WITH FRUIT. MRS. H.Recipes Tried And True (1894 Cookbook). a few slices of pineapple. and malaga grapes with the oranges in the bottom of mold. pour one-half teacup hot water over the dissolved gelatine. three tablespoons of corn starch. and pour over all three pints of boiling water. When cold. two cups of sugar. and boil slowly for five minutes. and place the almond jelly on top the other. mix with a little milk. and serve with whipped cream. one pint of boiling water. one-half box of gelatine. one of pineapple. FRUIT SALAD. Stir into one mold half a cup of candied cherries. loosen the sides. strain the liquid over these. and set to cool. Put in ice box to cool. Slice down. two bananas. whip whites of two eggs.txt Soak two-thirds box gelatine in one-half cup cold water. with three cups of sugar. Separate one orange into smallest dimensions. and one orange. add a very little sugar. one and one-half cups sugar. put to soak in a pint of cold water for an hour. Page 79 . and into the other one pound of blanched almonds. and cut the lemons in small pieces. Take two molds of the same size. FRUIT SALAD. two oranges. sprinkle confectioners sugar between layers. CARRIE LINSLEY. add two cups of sugar. Take the juice of two lemons. The almonds will rise to the top. one pint of boiling water. stand until dissolved.

then working and cutting the fruits. lay over the top thin slices of orange. and freeze hard. Frozen fruit makes a dainty and acceptable dessert for dinner or lunch during the summer. and freeze. PEACH ICE-CREAM. pineapple. stir thoroughly. set aside half an hour. CUSTARD. one cup sugar. one tablespoon vanilla. peel one dozen oranges. add to this one quart whipped cream. the same as water ices. six eggs. One pint new milk. cover with grated cocoanut. Freeze as ice-cream. one quart peach pulp (peeled ripe or canned peaches. Let custard cool before adding cream and fruit. and is prepared by mixing and freezing.--Two quarts milk. put in the freezer. sprinkle with sugar. and stand aside one hour. A DAINTY DESSERT. let stand two hours.Recipes Tried And True (1894 Cookbook). Page 80 . set it on ice two hours. freeze. Let cream and milk come to a boil.txt KENTUCKY PUDDING. one pint sweet cream. add a quart of ice water. two tablespoons corn starch. FROZEN ORANGES. and put through the colander). FROZEN CHERRIES. pare and slice a dozen sour oranges. lay in a bowl. FROZEN AMBROSIA. That is the way to make frozen cherries. and serve. one cup sugar. sprinkle with cocoanut and sugar. and serve in glasses. mix them with two pounds of sugar. add sugar. MAMIE FAIRFIELD. and cool. To make frozen ambrosia. add peach pulp. mix all together. heat smooth. then a quart of ice water. one pint each candied or preserved cherries. and stir rapidly until frozen. Stone one quart of acid cherries. Rub the rinds of four oranges in a pound of loaf sugar. and using without straining. NELL LINSLEY. Take up in a large glass bowl. take out the pulp. a pinch salt. add it to sugar with the juice of three lemons. and strawberries.

and add to the peaches. which have been rubbed to a cream with one and one-half pounds of sugar. APRICOT ICE. add four cups of sugar. LEMON SHERBERT. ALICE FAIRFIELD. add the juice of six lemons. freeze. T.Recipes Tried And True (1894 Cookbook). PINEAPPLE SOUFFLE. then strain. H. To one quart of water. MRS. and serve with sweet cream. three-quarters of a pound of sugar. and the juice of three lemons. and when cold. add one quart of water and twelve eggs. cool. add them to the sugar and fruit. and freeze. add one pint of sugar. H. WRIGHT. then mash. and sprinkle with one-half pound of sugar. let this come to boiling point. beat the whites of six eggs to a stiff froth. Page 81 . BISQUE ICE-CREAM. and juice of two oranges. G. and remove the eyes from two good-sized pineapples. then add a quart of ice water. MRS. Put in a farina kettle one quart of good sweet cream. and one tablespoonful of vanilla extract. and strain through a fine sieve. Pare a dozen and a half ripe. Pare. To one quart of sweet milk. Put the mixture in a farina kettle. and beat briskly till cold. Brown two ounces of macaroons in a moderate oven. let the whole stand until quite soft. and allow the mixture to cook till the water in the outer kettle boils. and roll to a fine powder. then chop into bits. strain through a cloth. LEMON ICE. Stir constantly until sufficiently frozen. flavored with fruit juice. then remove from the fire. VAN FLEET. Freeze same as ice-cream. stir into the cream. Put the syrup in the freezer. To one quart of juice so obtained. Remove the skin and seeds from a quart of sour plums. the well beaten whites of two eggs. stir. and cook till it assumes the thickness of soft custard. Freeze. Work the kernels of both to a paste.txt FROZEN PEACHES AND PLUMS. let stand two hours. let cool. then add the beaten whites. Add the lemon juice after it commences to freeze. soft peaches. This is a delicious dish. mash.

one cup of cold water. Sprinkle over them some salt. Two pounds XXXX confectioners' sugar. let stand one-half hour. Put them into cold water. Cook without stirring until it threads. cut into Page 82 . pull until white. EDWARD E. Freeze same as lemon ice. MRS. M. strain into the can. and roll into small balls. one-half cup of boiling water. mix in the chocolate.txt Make syrup same as lemon ice. POWERS. MRS. put into a dripping pan with some lumps of butter. E. BEALE. TO BLANCH ALMONDS. whites of three eggs (beaten very stiff). one pint of cold water. prepared thus: One-half cake Bakers chocolate (grated fine). set into a moderate oven until nicely browned. messengers of strong prevailment in an unhardened youth. EDWARD E. For salted almonds. squeeze the juice into the pitcher. let cool. a pinch of salt. dip the creams in. add it to the gelatine after it is dissolved. ORANGE SHERBERT. POWERS. prepare as above. Warm the butter. three lemons. When cool. CHOCOLATE CREAMS. and throw them into cold water a few moments to preserve the color. VANILLA TAFFY. and allow it to come to a boiling point. and set on a buttered plate to harden. Peanuts may be prepared in same manner. one cup of sugar. six oranges or one pint of juice.Recipes Tried And True (1894 Cookbook). One tablespoon of gelatine. Soak the gelatine in one-half cup of cold water ten minutes. two tablespoonfuls butter. one tablespoonful vanilla. add one can of apricots (mashed fine). Put the sugar and remainder of cold water in a large pitcher. add one tablespoonful of vanilla. CONFECTIONS "Sweet meats. then remove the skins. Three cups of granulated sugar. one-fourth pound grated cocoanut. and juice of one orange. and toss until thoroughly mixed. mix all together. if wanted." --SHAKESPEARE. and freeze. three tablespoonfuls of vinegar. then dip into the chocolate.

peanuts. Make in balls. MRS. One cup of sweet milk. then pour into shallow pans to harden. one pint of water. M. WRIGHT. boil until it is crisp when put in water. one tablespoonful vinegar. PICKLES. then stir in one teaspoonful of soda dissolved in a little warm water. Pour into buttered pans. COCOANUT DROPS. NED THATCHER. FISHER. MRS. When nearly done.txt small squares. Boil until it threads. Flavor to taste. take out when they begin to look yellow. walnuts. two tablespoonfuls vinegar. EDWARD E. Mix as thick as can be stirred. two cups molasses. Grate the white part of a cocoanut. two cups of molasses. DANDY TAFFY. add one tablespoonful vanilla.Recipes Tried And True (1894 Cookbook). Three cups brown sugar. almonds. Put into a quick oven. DR. Page 83 . FISHER. two cups of brown sugar. Pour into buttered tins. the whites of four eggs (well beaten). FOR SIX HUNDRED PICKLES. one cup water. Two ounces of chocolate just before taking from the fire. E. Take one quart of molasses (maple is best). CHOCOLATE CARAMELS. MRS. one cup white sugar. one-half pound of sifted sugar. Two cups brown sugar. In the remainder put roasted corn. BUTTER SCOTCH. two tablespoonfuls butter. putting them about one inch apart on paper on baking tins. or hazelnuts. MRS. MOLASSES CANDY. MIRIAM DE WOLFE." --MOTHER GOOSE. MRS. and make into sticks. "Peter Piper picked a peck of pickled peppers. DR. a tablespoon of butter. Flavor with lemon or rose. stir until well mixed. Pull part until white. POWERS.

mustard. and let stand twenty-four hours. six green peppers. Scald. six cents worth ginger root. then scald. put all in vinegar. one cup flour. and wipe dry. ALICE KRANER. Two and one-half quarts vinegar. add one cup of salt. two cauliflowers. two large green peppers. and seal. pour over. Pour enough boiling water over pickles to cover them. Peel small white onions. and cinnamon. two tablespoons of pulverized alum. and tie up in jars. Pour this on pickles. drain off the milk and water. same of cloves. one large cauliflower. let stand twenty-four hours. one tablespoonful turmeric. and pour over the onions scalding spiced Page 84 . CHOW-CHOW. one dozen small onions. one and one-half cups sugar. six cents worth cinnamon and allspice. H. C. two quarts small onions. one dozen small cucumbers (whole). T. Two quarts small cucumbers. MRS. MRS. then take out.--Six tablespoonfuls mustard. Take them out of water. and put in cans. pour this over pickles. Pour this over the whole bottle. pour into two quarts of boiling vinegar. add pepper and other spices to taste. CHOW-CHOW. heat boiling hot. When cool. MRS. six tablespoonfuls mustard. To one gallon of vinegar. and put in salt and water four hours. STOLTZ. Scald vinegar. and mustard.txt Make a brine of cold water and salt strong enough to bear up an egg. two and one-half cups sugar. and put over. and let come to boil. cut all. the rest scald in salt and water. CUCUMBER PICKLES. Scald the vinegar. alum size butternut. one tablespoon celery seed. flour. one-half pint white mustard seed. Put the cucumbers in brine for three days. place plate over. one cup flour. allspice. wiping each one separately with dry towel.Recipes Tried And True (1894 Cookbook). VAN FLEET. PICKLED ONIONS. add cold vinegar to wet it up. DR. one quart small green tomatoes. place in close layers in stone jar. then pour off. PASTE. and boil them in milk and water ten minutes. Mix all well together. Pickles prepared in this way will keep nicely a year. and drain. MRS. sugar. let stand twenty-four hours. measure water so that you may know what quantity of vinegar to use. mix thoroughly. FISHER. C. and pour over pickles. and to fresh vinegar add one quart brown sugar. and add a weight. One quart green cucumbers (cut lengthwise).

Cook slowly for one hour. one dozen red peppers. KLING. FISHER. take out the insides. Then to one gallon of good cider vinegar. vinegar to cover. TOMATO CHOW-CHOW. Two hundred little cucumbers. MRS. MAUD STOLTZ. and lay them in strong salt water twenty-four hours. H. pour over while hot. Fill the mangoes. add three pounds of brown sugar. W. In the morning.] Use either small muskmelons or sweet peppers. Boil two gallons of vinegar with three pounds of brown sugar. heat. and salt over night. one-half pound of white mustard seed. [In this recipe. H. In three months. fifteen onions. three tablespoonfuls celery seed. one bottle English chow-chow. turmeric. MRS. W. two pounds sugar. then add one-half pound of mustard. For filling. H. let stand twenty-four hours. drain off the brine. MRS. repeat the heating of vinegar two or three mornings in succession. and cucumbers in small pieces. One-half peck green tomatoes. pack in stone jars. one quart French mustard. add celery seed and ground cinnamon to taste. cabbage. ECKHART. MANGO PICKLES. one pint of grated horseradish. two large heads of cabbage. they will be nicely pickled. three tablespoonfuls black mustard seed. tie closely. Cut tomatoes. wash with clear water.Recipes Tried And True (1894 Cookbook). and pour over the mangoes. ECKHART. cut cabbage fine. one peck of green tomatoes. salt it. half and half. and drain well. put in the spices. twenty-five ripe cucumbers. put on vinegar and water. MIXED PICKLES. stick a few cloves into each one. A. one dozen large cucumbers. onions. one quart of small white onions. Four heads of cabbage. lay in cold spiced vinegar. three tablespoonfuls white mustard seed. one-half dozen sweet peppers (green). do this three mornings. drain again. DR.txt vinegar. SPANISH PICKLE. one-half teacup each of ground pepper. and retain much of their natural flavor. let it stand one hour. MRS. stir in when nearly cold. drain well. and cinnamon. one-half dozen sweet peppers (red). fifty large cucumbers. cut all these in Page 85 . PICKLED PEACHES. the term "mango" refers to green bell peppers. one ounce of celery seed. Wipe ripe but hard peaches until free from down. one quart little onions.

if the syrup seems thin. Let the vinegar. one-half cup of flour. and what spices you like. sugar. MRS. Mix together cabbage. Put in jars for immediate use. CUCUMBER PICKLES.Recipes Tried And True (1894 Cookbook). sprinkling each layer thickly with salt. wash thoroughly till water is clear to prevent coloring cabbage and celery. boil slow until tender. MRS. celery. and drain. OR FRENCH PICKLE. add one gallon of good cider vinegar. five cents worth of white mustard seed. They are ready to use in twenty-four hours. DRESSING FOR THE PICKLE. one pint of white mustard seed (not ground). F. and if the vinegar is pure cider vinegar. KITTIE M. ground mustard and flour mixed to a paste. in sealed cans to keep. two pounds of brown sugar. Cut six bunches of celery in small pieces. and eat when your stomach craves it. Take them out. let stand over night. Slice one peck of green tomatoes. one ounce of cinnamon. place in a stone jar in layers. with an ounce of whole cloves. and let them stand eighteen hours. hot peppers to suit the taste. then add the turmeric. Next day. Wash your cucumbers. R. Bottle. drain in the morning through a colander. and add four large onions sliced. cover with boiling water. to this add one tablespoonful of salt. four pints of sugar. Cook one-half hour. five cents worth of turmeric. and make a brine of one pint of salt to one gallon of water. a tablespoon of whole cloves. and pack them in your jar. and all the spices come to boiling point. BLAKE. E. drain off. then pour boiling water on them. Then wipe them dry. Page 86 . Set away in a jar. five pounds of brown sugar. and the same of stick cinnamon.txt small pieces. Place all together in a preserving kettle. cook five minutes longer. add the chopped vegetables. let stand two hours. celery and sweet peppers. nearly cover with vinegar.--Two gallons of good cider vinegar. and let stand in brine over night. one-half pound of ground mustard. cold. Be fore putting away. and four green peppers. SAITER. one cupful of salt over peppers after being chopped. wash in cold water. pour on boiling hot. CELERY. SMITH. let stand twenty-four hours. Put grape leaves on the top. GREEN TOMATO PICKLE. and peppers. One gallon each of chopped (very fine) cabbage. and boil down. F. Cover top of jar with a cloth before setting away. Cover with cold cider vinegar. Put in slips of horseradish. mix well. will keep indefinitely. and one hundred small cucumber pickles that have been in brine over night.

and put to drain. and pour over. one teaspoon red pepper. one teacupful black mustard seed. one pint grated horseradish. ALICE KRANER. One peck green tomatoes. teaspoon each of salt and pepper. then wash in hot water. When cool. four teaspoonfuls cayenne pepper. rub through a sieve. if you like the taste of onion. bottle for use. If desired to keep. FLINT PICKLES. cook one hour. Page 87 . or one-half dozen ordinary cucumbers cut into small strips. LIVINGSTON. MRS. place in stone jars. one and one-half cups salt. cover with cold cider vinegar. boil. one quart good vinegar. two and one-half cups brown sugar. Make a brine of water and salt--one teacup of salt to a gallon of water. LAURA MARTIN EVERETT. nine teaspoonfuls mustard. and a few sliced onions. seal in self sealers. three pounds sugar. five teaspoonfuls allspice. MRS. mustard.Recipes Tried And True (1894 Cookbook). and pour over the pickles. and cinnamon. one tablespoon each cloves. a little celery seed. one bunch celery chopped fine. boil. eight cups cider vinegar. and add stick of cinnamon. One gallon strained tomatoes. S. E. one pint or more very small cucumbers. A. one dozen red sweet peppers. MRS.txt CHOPPED PICKLE. cover with salt water. add one head cabbage. four teaspoonfuls ginger. TOMATO CATSUP. tablespoon ground cinnamon and cloves. MRS. They will keep the year round. G. You can use grape juice. Five quarts juice. and bottle. chopped fine. wash clean. a little salt. CURRANT CATSUP. and then a layer of grape leaves. Invert a plate or saucer. some horseradish. POWERS. sweetened to taste. MRS. and lay in jars. boil juice and sugar until it thickens. five teaspoonfuls cloves. one layer of pickles. let stand twenty-four hours. boil. then add one pint vinegar. salt to taste. make a syrup of good vinegar and sugar. and pour over the cucumbers. move brine nine mornings in succession. Use medium-sized cucumbers. and put on a small weight. Two and one-half gallons ripe tomatoes. When your jars are full. drain dry. tie up closely. and are very palatable. one teacupful cloves. five teaspoonfuls black pepper. TOMATO CATSUP.

one tablespoonful black pepper. and it will keep for years. BLAKE.txt COLD CATSUP. COMMON CATSUP. and with a small pointed knife remove all blemishes. When cool. Peel the peaches. To one gallon of tomato juice. and seal while very hot. one and one-half cups sugar. rub through coarse sieve or colander. put two Page 88 . but do not pare them. sprinkle with salt lightly. F. one tablespoonful each of cloves. and one quart of good cider vinegar. and use immediately. one tablespoonful ground cinnamon. BLAKE. one tablespoonful of pepper. To one gallon of moderately strong vinegar. three pints good cider vinegar. add one-half pint grated horseradish. MRS. E. three quarts good cider vinegar. MRS. one large teacupful chopped onions. Boil three or four hours. and spices. E. Mix cold. E. strain. cook thoroughly. one-half pound of sugar. one quart fine chopped celery. one pint of vinegar. G. Put vinegar on the stove. set on back of stove. or can. BLAKE. PICKLED PEARS. and allspice. one teaspoonful of allspice. One peck of tomatoes. sugar enough to make vinegar quite sweet. skins and all. one pint vinegar. SPICED GRAPES. one and one-half cups white mustard seed. one large cup salt. to this. When nearly done. Six quarts berries. and add rest of the vinegar. three pounds sugar. one tablespoonful of cinnamon. one tablespoonful ground cloves.Recipes Tried And True (1894 Cookbook). F. several sticks of cinnamon. then put them with the sugar and vinegar in a porcelain lined kettle. and let stand two hours. Nine pounds peaches. nine pounds sugar. put a tablespoonful of salt. GOOSEBERRY CATSUP. One-half the vinegar put on berries at first. EVELYN GAILEY. Cut up tomatoes. Cook pulp and skins separately. MRS. fill kettle as full of pears as will boil. Take small pears. and boil slowly for three and one-half hours. two teaspoonfuls of cinnamon. LIVINGSTON. A. add a small handful of cloves (not ground). ROSA'S SWEET PICKLE. sliced fine. MRS. When it comes to a boil. F. cinnamon. One pound of fruit. fill your cans. rub through a sieve. cook for five to ten minutes. Cook until thick. two teaspoonfuls of cloves.

F. put one-half dozen nails to keep the can from touching the bottom. etc. bottle it. SPICED GOOSEBERRIES. put the top on the can. E. Wash the bunches carefully. Put a thick layer of brown sugar on bottom of jar. set on the stove a kettle of cold water--just enough so the can will not tip over. add a little whole allspice. MRS. MRS. let boil until the fruit is tender. E. Six quarts berries. Towards spring. and use through summer. CAMPBELL. mince pies. Twenty-four ripe tomatoes. MRS. four tablespoons salt. four teacups vinegar. Use two or three gallon jars. allspice. ELIZA CORWIN. Cook one and one-half hours. twelve green peppers. into this kettle. but not enough to break while cooking. The grapes are nice served with cold meats.Recipes Tried And True (1894 Cookbook). E. WRIGHT. tie cloth closely over top. S. Alternate layers of sugar and grapes as above until jar is full. put on weight. then a layer of bunches of grapes. then fill the can full of peaches. A few spoonfuls in ice water makes a pleasant drink for hot days. two tablespoons cinnamon. for instance. When done nicely. The syrup can be used for cake. put in cool place. BLAKE. one teaspoonful cloves. and set in kettle to boil. boil slowly two hours. one tablespoon cloves. eight onions. C. then add one pint vinegar. OHIO. and stick cinnamon. puddings. one tablespoonful allspice. MT.txt cloves in each peach. add two tablespoonfuls of sugar. For peaches. two tablespoons ginger. then fill the can with cold water. eight tablespoons sugar. SPICED GRAPES. GILEAD. Page 89 . C. RASPBERRY JAM. sprinkle on a few whole cloves. Turn plate on top. one tablespoonful cinnamon. use for dysentery. taste of these conserves?" --Shakespeare CANNED FRUIT IN GENERAL. cut in halves. MRS. strain all that is left in the jar through a flannel cloth. and set away. "Will't please your honor. nine pounds sugar. MRS. CANNED FRUIT AND JELLIES. CHILI SAUCE. M.

D. use six pounds best white sugar. To one quart of tomato. Thirty or forty minutes is sufficient time for cooking. then add the sugar. stirring carefully. and skim until clear. boil one minute. Grate the peel from four oranges. MRS. and quarter the fruit. In the morning. stir all the time while cooking. or jars. stirring constantly. put both through sieve. TO PRESERVE PEACHES. and add the sugar. TOMATO BUTTER. L. Put the sugar with the peaches. Page 90 . Put the fruit into a preserving pan. boil until reduced to a smooth mass. then put in the quinces. slice the oranges. cook until it begins to look like a preserve. one quart of sugar. Pare the fruit. stir in the sugar. let boil up. which has been previously well heated. Strawberry or blackberry jam is made the same way. TO PRESERVE QUINCES. Boil three hours slowly. one-half hour. return to the stove. Boil the juice five minutes. D. add the weight of the quinces in sugar to this syrup. removing the white skin as well as the yellow.Recipes Tried And True (1894 Cookbook). KISHLER. Boil the skins and cores one hour. MISS KITTIE SMITH. To eighteen ripe oranges. Be sure you get out all the seeds. ORANGE MARMALADE.--Allow one pound of sugar to one pint of juice. pare. CURRANT JELLY. Pare and core. cover closely when cold. L. skim well. let stand over night. boil slowly in preserving kettle one hour and three-fourths. drain them out. remove all seeds. Put the fruit and grated peel into a preserving kettle. stone. DR. A FRENCH CONFECTIONERS RECIPE. some ground cinnamon. add one pint of apple. boil fast. then strain through a coarse cloth. (The rinds of the remainder will not be used). and mash with a silver or wooden spoon. or until thick. rub quickly through a colander. Put in glasses.txt Weigh equal parts of fruit and sugar. reserve for marmalade. boil. boil your quinces in this juice until tender. Take equal portions of peaches and sugar. J. MRS. TRUE. Always a success.

strain through a three-cornered bag of strong texture. Boil the apples. boil half an hour. Test by dropping a little into cold water. ROSE GERANIUM JELLY. Take a pound of apple to a pound of sugar. LIVINGSTON. stirring occasionally. Drop one large or two small leaves of rose geranium plant into a quart of apple jelly a few moments before it is done. until tender.Recipes Tried And True (1894 Cookbook). MRS. PINEAPPLE JAM. boil. G. and strain out the juice. with just enough water to cover them. let it boil well for a moment or two. and strain through a hair sieve. MRS. grate. and you will add a novel and peculiarly delightful flavor to the jelly. As soon as the sugar is dissolved. with just enough water to cover them. One pound of sugar to each pint of juice. SAMUEL BARTRAM. when it does not mingle with the water. mash them to secure juice to keep from burning. MRS. CRANBERRY JELLY. Put a few of the currants into kettle (porcelain lined or granite iron). add half the amount of granulated or loaf sugar. but carefully remove all leaves. TRUE. and boil freely for twenty-five minutes. add the remainder of the fruit. CRABAPPLE JELLY. Put in glasses. and weigh the apple. it is done. Boil it in a preserving kettle thirty or forty minutes. mash with a spoon. Do not wash them. CRABAPPLE MARMALADE. DR. Weigh the currants on the stems. Boil the apples in a kettle until soft. and strain through a coarse sieve. and skim. boil thirty minutes. Put pound to pound of pineapple and sugar. A. the jelly is done. mash. or whatever may adhere to them. Page 91 . Take a pint of juice to a pound of sugar. putting the liquid in earthen or wooden vessels (never in tin). Peel. Return the strained liquid to the kettle without the trouble of measuring.txt CURRANT JELLY. and put into jars.

Can immediately in air-tight glass cans. Use one pound of granulated sugar to each quart of berries. MRS. boil up once or twice. SEFFNER. SEFFNER. Make a syrup of the sugar. PEAR MARMALADE. and stew until tender. LIVINGSTON. the fruit retains both color and flavor. While boiling. and put it on a platter. then add fruit. and let them boil ten minutes. skim while boiling. MRS. drop in the berries. boil until like taffy. pour over the fruit. Put pound to pound of sugar and fruit. then put in the quinces. MRS. then boil the pears to a pulp. For millinery go to Jennie Thomas. A. drain over night through a flannel bag. CANNED STRAWBERRIES. about four drops of essence of cloves. MRS. Take half their weight of sugar. E. strain into glasses or bowls. take one pint of sugar. Let boil. CHOPPED QUINCES. In the morning. Boil the syrup ten minutes longer. cut in small squares. the oldest and best. and set where it will get the sun for two days. Ten quarts of sour apples. Put in jelly glasses. D. pour into a colander. boil the syrup till thick and clear. To each pint of the juice. boil twenty minutes. Put in glasses. TIFFIN. and seal same as jelly. and skim well for ten or fifteen minutes. and sufficient water to moisten it. Pare the quinces. cook until the syrup begins to jell. then pour it over the berries. add a tablespoonful or two of water.--Pare and core. For every quart of strawberries. add the pulp of the pears. TO PRESERVE RASPBERRIES AND STRAWBERRIES. cover with water. Skim out the berries. E. put it into the kettle with a little water. KATE MARTIN. add three-fourths pint of sugar. Skim out the fruit.Recipes Tried And True (1894 Cookbook). and seal. add one pint of sugar to each pint of juice. OHIO. L. stewed very soft in sufficient water to cover the fruit. ELIZA DICKERSON. boil all together fifteen minutes. and let boil. let stand over night. Made in this way.txt APPLE JELLY. G. Let sugar dissolve. EXCELLENT FOR TARTS. PRESERVED STRAWBERRIES. Page 92 . MRS. and three sliced lemons. without pressing. and drain.

Scrape fine two ounces (two squares) unsweetened chocolate. but not inebriates. When this boils. RETTA LUCAS. stirring it constantly. W. put the kettle on. let stand from four days to a week. like a caramel.s No. let this boil. S. MRS. 1 chocolate. drain off the juice. "The cup that cheers. then bottle tightly. CHOCOLATE. until it is smooth and glossy. or beat with a whisk until frothy. If you cannot have the whipped cream. a pinch of salt. put in the pulp of your pineapple. Boil fifteen minutes. and let boil up (not cook)." "Polly. If you have Page 93 . flavored with a little vanilla. add one cup of water. with whipped cream. add one quart of good vinegar. serve at once. and one pint of hot water. Seal in self sealing jars." COOLING DRINK FOR INVALIDS. E. add a small cup or sugar. juice of half a lemon. Use Walter Baker & Co. and a small piece of rind. This is a cooling and nutritious drink for the sick. BEVERAGES. Place in a crock alternately. MRS. and to three cups of juice. To nine quarts of mashed berries. Two teaspoonfuls arrow root wet with a little cold water. MRS.Recipes Tried And True (1894 Cookbook). LULU DANN. let this come to a boil. After this mixture comes to a boil. Take equal measurements of shredded pineapple and sugar. THOMAS. then add one large pint of good rich milk. add a tablespoon of corn starch dissolved in a little cold milk or water. Add one quart of sugar to each quart of juice. stirring constantly. In the morning. RASPBERRY VINEGAR. MRS. three tablespoonfuls white sugar. let this stand over night. stir quickly while you fill a quart pitcher with boiling water. a layer of shredded pineapple and one of sugar. and two tablespoons of hot water. E. then squeeze out the juice.txt CANNED PINEAPPLE. Put into a granite ware pan. pour your chocolate from one pitcher into another.

COFFEE. W. Never omit the salt. ECKHART. cover. S. and to this two pounds of mixed ground Rio and Java coffee. let this come to boiling point. as it is very essential to the flavor. let boil from fifteen to twenty minutes. Stop up the nose of the coffee pot.--Take one tablespoonful of this mixture to a cup of boiling water. Page 94 . and a little flour." DRY YEAST. Allow one tablespoonful to each cupful. MRS. put in one or two cakes of dry yeast. let stand twenty-four hours. INVALID COFFEE. previously dissolved in a cup of water. and brown in oven exactly like coffee. MRS. add a cake of good yeast. W. Pour boiling water over the grated potato until it thickens like starch.txt to use skimmed milk. EVER-READY YEAST. strain over one pint of flour. cut in cakes. MRS. let cool a few moments. roll out on the kneading board. H. H. BREAD. or early in the morning. Moisten with whole or half well beaten egg. EUGENE DE WOLFE. When milk warm. When cool. take more milk and less water. then stir in three well beaten eggs. pare and grate them quickly. then stir in flour to thicken. E.Recipes Tried And True (1894 Cookbook). and let boil five minutes. Make the sponge either at bed time. Use one pint of this with four pints of water for four loaves of bread. pour on half pint cold water. and let stand on stove fifteen to twenty minutes. new bran as this will moisten (not wet). You will have about ten quarts of mixture when done. beat until your arm aches. the comfort of the husband. the pride of the wife. mix stiff with white corn meal. Four good-sized perfect potatoes. and the batter is smooth. one cup baking molasses. When perfectly light. then fill up with boiling water. POWERS. A large handful of hops put into one quart of water. Three cups warm water. "The very staff of life. mix thoroughly. FOR USING. A. and dry. Take as much fresh. Turn them often. Will keep in a cool place two weeks.

MRS. U. one of lard. When taken from the oven. handle carefully. FOR THREE LOAVES. let stand till morning. MRS. add one cup of yeast. and two of sugar. or one cake of dry yeast. take from the water. Keep in cool place. When light. make into loaves. let rise again. and set in a warm place to rise. one-half cup of salt. and when lukewarm. Page 95 .--Take three medium-sized potatoes. Bake fifty minutes. and add one cup of sugar. Boil four large potatoes in two quarts of water. work one-half cup butter. let rise over night. work thoroughly.txt SWEET YEAST. stirring two or three times. This will keep the crust soft. make into loaves. knead down. bake twenty or twenty-five minutes. When perfectly light. rub melted lard over top. When cool. and the white of one egg. When light. stir in one cup of good yeast dissolved in a little warm water. In the morning.Recipes Tried And True (1894 Cookbook). into that. then strain in the jar with other ingredients. MRS. let rise. add to the yeast. then work to a stiff dough. boil. put into pie plates. Take six good-sized potatoes. SUSIE SEFFNER. stir well. This makes a large baking. cook until very soft. First thing in the morning. COFFEE CAKE. let raise. don't work or roll it. add one cake of yeast. Have one quart of this. and put in jar. heat two quarts of water milk warm. have the flour warm. sugar. mash the potatoes. When cool. E. make into cakes with the hands. SEFFNER. dissolved. When done. SALMON. rub melted lard over top. mixed. and mash fine. bake from three quarters to one hour. G. add two tablespoons of flour. and cinnamon. the yolks of two eggs. then stir in flour to make a thick sponge. When light. add one tablespoon of salt. and stir in flour until the consistency of cake batter. and knead thoroughly for half an hour. let rise again. When the bread is ready for the pans. set to rise. MRS. Boil one pint of hops in the water in which the potatoes were boiled until strength is out. and mash until creamy. Prepare this at noon. leave about what you would use for one loaf in the bowl. mix till stiff enough to knead on the board. handling as little as possible. scald with potato water. and let rise again. F. GOOD BREAD. grease the tops with butter. one-half cup of flour. sprinkle on fine bread crumbs. SUSIE SEFFNER. turn the water over the potato scalding hot. rub the tops of loaves over with butter. one-half cup sugar. AN EASY WAY TO MAKE GOOD BREAD.

COMMUNION BREAD. one teaspoon of soda. MRS. and when raised again. mix stiff.Recipes Tried And True (1894 Cookbook). a quart of luke-warm water. and five pints of water. MRS. and flour just enough to form a loaf. When it is ready to make out. one cup of molasses. A. a little salt. roll into thin cakes. one-half cup sugar. Cut dough in two pieces. add one-half medium-sized cakes of yeast. bake in a moderately hot oven one hour. let it rise until light. This is delicious. which have been well soaked. a pinch salt. place in well buttered pans and let it rise again. as follows: White of an egg beaten to stiff froth. BELLE BLAND. Take flour as for making biscuit. boil until soft. Take one pint flour. spread a cream over it. one of salt. one and one-half cups of corn meal. When about cold. and a tablespoonful of granulated sugar. and then put in enough water to make a stiff dough. Bake to a light brown on top. MRS. In the morning. CINNAMON BREAD. GRAHAM BREAD. add teaspoonful of ground cinnamon. Salt and knead same as light dough and set to rise. and a cupful of sugar. one cup warm water. YOUNG. two well beaten eggs. lay on white paper. Three cups of sweet milk. one teaspoonful soda. roll to thickness of heavy pie crust. one-fourth cup molasses. MRS. mold into loaves. two tablespoons melted butter. then two tablespoonfuls of sugar. BROWN BREAD. Two cups graham flour. and mash through a colander. one tablespoonful butter. put the bread again in the oven to dry the cream. FOR FOUR LOAVES OF BREAD. and when done. one teaspoon of salt. rub all together. S. AULT. three cups of graham flour. a teaspoonful butter. one cup buttermilk. one-half teaspoonful baking powder. Thicken with equal quantities of graham.txt BREAD. MARY DICKERSON. One cup sponge. knead well. C. GRAHAM BREAD. add a cupful of yeast sponge.--Peel five good-sized potatoes. A. one egg. Let this stand in a warm place twenty-four hours. Bake between papers in slow oven. then raise. Steam for three hours in four one pound baking Page 96 . When this is done. and cut into strips one-fourth inch wide.

one heaping cup flour. Mix together one and two-third cups corn meal. one teaspoonful baking powder in the flour. Put in one pound baking powder cans. MRS. one tablespoon melted butter. sugar. and baking powder. two teaspoonfuls soda (one in the milk. Place pan into hot oven. MRS. with the covers on. one-fourth cup sugar. Sift together corn meal. scant teaspoon soda in each. Have the frying pan very hot.txt powder cans. one teaspoon salt. One and one-half pints corn meal. salt. JOHN ROBINSON. one teaspoon salt. then pour into this mixture another cup of sweet milk. Bake steadily in a moderately hot oven. one in the molasses). BOSTON BROWN BREAD. one cup baking molasses. rub in lard cold. steam two and one-half hours. CORN BREAD. BOSTON BROWN BREAD. one teaspoonful salt. one tablespoonful lard. Page 97 . and bake half hour. C. pour the batter into it. foam separately. A. Beat two eggs until light. E. One teaspoonful salt. Steam two and one-half hours.Recipes Tried And True (1894 Cookbook). four cups graham flour. one-third cup flour. add the egg. CORN BREAD. and bake one-half hour. flour. SAMUEL SAITER. mix thoroughly. S. one teaspoon baking powder. one tablespoon white sugar. but do not stir the cake. one cup baking molasses. Pour cups graham flour. mix to a moderately stiff batter. MRS. AULT. BARLOW. remove the lids. two teaspoons baking powder sifted with flour. Five canfuls. one-half pint flour. beat well before putting together. One and one-half pints sour milk. One and one-half pints sour milk. and one cup sweet milk in which one teaspoonful soda has been dissolved. and set in the oven one-half hour. Bake in rather hot oven thirty minutes. one teaspoonful salt. one and one-fourth pints milk. CORN BREAD. MRS. and add to them one cup sour milk. two and one-half cups sweet milk. one tablespoonful sugar. two eggs. MRS. SALMON. two heaping teaspoons baking powder. with two tablespoonfuls butter. Two heaping cups corn meal. whites and yolks of three eggs beaten separately.

let rise. one egg. cut out. H. Best results obtained by using "ELECTRIC LIGHT FLOUR. Two cupfuls new milk. one pint flour. CHAS. one teaspoonful salt. One pint buttermilk. and work up.txt CORN BREAD. POTATO RUSKS. two-thirds cupful New Orleans molasses. Bake in gem pans in a quick oven. knead out soft. SELLERS. C. WILLIAMS. add to mixture. then add milk. MOORE. STEAMED CORN BREAD. steam three hours. Two cups sweet milk. Dissolve soda in molasses. Darmody & McClures Premium Corn Meal should be used with these recipes. and more flour. C. a little salt." RAISED BISCUIT. one cup yeast. MRS. A. let rise again. and salt together thoroughly. One large potato. meal. then put in buttered pan. Page 98 . four teaspoonfuls cream tartar put in with flour. MRS. one cup sugar. add one pint of sweet milk. Mix the above. one scant teaspoon soda. MOORHEAD. Bake in slow oven thirty minutes. MRS. CORN BREAD. and beat till smooth. F. add this last. PENN RUSKS.Recipes Tried And True (1894 Cookbook). E. Put in oven fifteen minutes. JORDAN. and then beat three eggs. S. two tablespoons flour. MRS. one egg. Six good-sized potatoes cooked soft and then mashed. one-half cup butter and one-half cup lard mixed. MRS. two teacups Indian meal. one-half cup cooled potato water. E. one pint corn meal. In the morning. two teaspoonfuls soda in milk. two tablespoonfuls sugar. Make sponge same as bread in the evening. Bake fifteen minutes. two cupfuls Indian meal. one-half cup butter. one cup white sugar. put in pans. Let rise again. one and one-half cupfuls flour. A. H. AULT. Mix flour. two teaspoonfuls soda dissolved in warm water. put in. six tablespoonfuls molasses. MRS. setting steamer over cold water. one and one-half teacups wheat flour. let rise once more. M.

T. one tablespoonful yeast. Flour to knead well. BAKING POWDER BISCUIT. To one pint of flour. work into flat biscuit. two cups flour. One quart flour. add a little salt. MRS. U. whites of two eggs beaten stiff. CHARLES MOORE. one-half cup sugar.txt One pint sweet milk. one pint sweet milk. MRS. DELICIOUS TEA ROLLS. VAN FLEET. water to make stiff dough. make a few holes in each with a fork. one heaping tablespoonful lard. At bed time. Beat the sugar and eggs well before adding the milk. Work the butter through the milk in the center of flour. one teacup butter. Beat the three articles all together. TO MAKE RUSKS.m. one pint cold boiled milk. a little salt. PARKER HOUSE ROLLS. sift together. two tablespoonfuls sugar. work in flour to make a stiff dough. dissolved in one-half cup warm water. one coffee-cup white sugar. WRIGHT. bake fifteen minutes. but make out by hand as you would light rolls. MRS. and add one-half cup yeast or one cake dry yeast. Page 99 . Bake twenty minutes. put in oven.Recipes Tried And True (1894 Cookbook). as the mixture is too soft. F. and put in pans at half past four for six o'clock tea. MRS. In the morning turn it out on the kneading board. BEATEN BISCUIT. two eggs. Make the sponge at supper time. add two teaspoonfuls of baking powder. let stand five minutes. SEFFNER. Use enough sweet milk to make a very soft mixture. and a pinch of salt. two eggs. for dinner next day?]. G. Rub one-half teaspoon of lard and one-half of butter into two quarts of sifted flour. H. and a little salt. three teaspoonfuls baking powder. Smooth out with the hand about one inch thick. Drop a tablespoonful in each place. Bake in quick oven. Into a well in the center of flour. Set at one o'clock [ten p. A. Bake in quick oven. Grease a large dripping pan with butter. one cup sweet milk. Two tablespoonfuls butter. One quart of bread sponge. Put in warm place to rise over night. a little salt. GAIL HAMILTON. one tablespoonful sugar. add one heaping tablespoon of butter. a little salt. Avoid kneading. Beat well with rolling pin. cut in small cakes. make up at two o'clock. one half cup butter. Delicious for breakfast. Do not roll out on board. Keep in warm place.

add sufficient water to make a stiff batter. To be eaten hot. Bake ten minutes in quick oven. two and one-half cups flour. One egg.txt GOOD MUFFINS (CHEAP AND EASY). MRS. C. large pinch Page 100 . To each cup of flour. one tablespoon of melted butter. two teaspoonfuls baking powder. DR. Three eggs beaten separately. H. one pint of sweet milk. and salt. 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. or drop the dough from the end of your spoon as you do for drop cake. Enough for four or five large persons. one tablespoon sugar. baking powder. Two pints of flour. beaten well. W. Try with a broom splint. butter. MRS. T. a little salt. one heaping teaspoon baking powder. Bake in hot oven about fifteen minutes. Mix yolk of egg. BARLOW. one tablespoon butter. add then the flour. McMURRAY. MUFFINS. mix all together. "ELECTRIC LIGHT FLOUR" is guaranteed pure winter wheat flour. C. two teacups flour. One cup sweet milk. E. sifted together. Bake in a quick oven in muffin rings.Recipes Tried And True (1894 Cookbook). MUFFINS. one tablespoonful sugar. MRS. one pint of sweet milk. one teaspoon salt. before stirring them. MRS. one-half cup of sugar. MRS. two-thirds cup of butter. FAIRFIELD. One cup flour. one egg. BUTCHER. MUFFINS. two tablespoons melted butter. two heaping teaspoons of baking powder. and sugar. LINSLEY. S. MRS. add flour to make it as thick as cake batter. one egg. add two teaspoons of baking powder. E. one egg. then white of egg. as cake. one-half cup butter. MUFFIN OR SHORTCAKE DOUGH. AULT. A. three teaspoons of baking powder. three teaspoons baking powder. a pinch salt. QUICK MUFFINS. three tablespoons of sugar. one cup milk.

E. milk. Make just as you do wheat muffins. meal enough to make the mixture not quite as thick as for flour cakes. mixed. CORN MEAL GRIDDLE CAKES. F. one teaspoonful salt. Graham muffins are made in the same manner. using one-half wheat flour. cut in thin slices. Boil slowly one hour. T. that will make it light and smooth. one-half cup flour. and beat well. Have muffin pans hot. one pint of sour milk. R. VERY NICE CORN MEAL GRIDDLE CAKES. Bake ten minutes in hot oven. W. H. R. Bake like buckwheats. MRS. one well beaten egg. add salt to taste. one egg. one good teaspoonful soda. To three quarts of boiling water. with a teaspoonful of butter in each. One egg. LINSLEY. H. two cups or less flour. SELLERS. moisten with sweet milk to the consistency of drop dough. or syrup. one-half pint flour. H. one-half cup or less butter. ANNIE'S CORN CAKES. one-half teaspoonful soda. one pint corn meal. One pint bread-crumbs. and fry in lard and butter. Stir often. and one-half corn meal. one large tablespoon flour. MUSH.txt of salt. JOHNSON. corn meal to make not too stiff a batter. Four eggs. One pint rich sour milk. MRS. Stir in gradually sufficient corn meal to make it quite thick. C. To fry when cold. One and one-half pints sour milk. FRENCH BREAD GRIDDLE CAKES. and butter. pinch salt. Page 101 . scald. CORN MUFFINS. using equal parts wheat and graham flour. teaspoon soda.Recipes Tried And True (1894 Cookbook). Eat with cream. E. and pour over bread crumbs at night to make a batter. MRS. S. One pint milk.

and a saltspoonful salt. H. using fine large oysters in place of apples. you can stir in a cup of sweet milk. place a slice of nice sour apple. five cents worth of lemon oil. and the whites. five cents worth carbonate of ammonia. using slices of orange instead of apple. one cup water. one pint of sweet milk. Let the whole boil five minutes. MRS. MILK TOAST. OAT MEAL CRACKERS. and fry same as corn mush.--Made in same way. and bake in a quick oven. slice. LINSLEY. MRS. with butter and syrup. Serve hot. beat the yolks until light. a pinch of salt. Fry slices of bacon. JENNIE L. W. Two cups oat meal (rolled oats is best). three cups flour. Mix stiff. drop into hot lard. remove the meat. pour the milk over it. Make oyster fritters the same way. HARRINGTON. half and half. In a tablespoonful of batter. stirring constantly. MISS H. Just before serving. three teaspoonfuls baking powder. stir in one quart of flour. T. mixed with one tablespoonful flour. JORDAN. GERMICELLI. one cup of butter. H. roll very thin. add salt. one cup sugar. Page 102 . and fry nice brown on both sides. Nice for breakfast. W. stir into it two tablespoonfuls butter. a little salt. LEMON CRACKERS. and serve hot. When cold. Boil one quart of milk.Recipes Tried And True (1894 Cookbook). stick with a fork. drop in the mush by spoonfuls. Separate four eggs. Stir germicelli into two quarts of boiling water until as thick as mush.txt TO FRY HOT MUSH. ORANGE FRITTERS. MRS. and roll thin. three eggs. add to them one quart of sweet milk. Two and three-fourths cups of granulated sugar. with one teaspoonful of baking powder. FRITTERS. S. Have ready a dish of toasted bread. one cup of lard. Beat the whites very stiff. Boil five or ten minutes. E. one teaspoonful salt. ECKHART. and fry delicate brown. if you wish. one cup shortening.

Main. When preparing for table. let them become well saturated.txt PINEAPPLE FRITTERS. "Simple diet is best. and bottle for use. add a very little water. one ounce slippery elm. boil these together. dip the pieces of bread in the mixture. one ounce boneset. SCHMIER KASE. One ounce flax seed.Recipes Tried And True (1894 Cookbook). grated or chopped fine. COUGH SYRUP. Take one pint and a half of sweet milk. cook five minutes. let drip until whey is separated from curd. MRS. add one level teaspoon soda dissolved in hot water. stir till all is thoroughly mixed together. cook a few minutes longer. To five pints green corn. and add to corn. one handful of hops. One gallon of sour milk. WHOOPING COUGH SYRUP. OLIVE BARKS. SPANISH FRITTERS. mash fine. add one pint of rich sour cream." --PLINY. scald until crumbly. MEDICAL LORE AND INVALIDS FOOD. a little salt. MRS. The old reliable milliner--Jennie Thomas. cut a lemon into it. When boiling. One quart of water. Fry in hot lard until a delicate brown. drain off liquid. then it is ready to can in new or nearly new tin cans. for many dishes bring many diseases. E. sweeten to taste. season and sweeten to taste. SARAH SAITER. add six well beaten eggs. then dissolve three level teaspoons tartaric acid. FOR CANNING CORN. MARTHA WRIGHT. put in this fluid a cup of sugar. one Page 103 . and strain. MRS. MARY FELTY. add three pints water. only stir into the batter a pineapple.--Made in same manner. and boil to a syrup. 121 S. Cut the soft of bread into pieces two or three inches long and one inch thick. S. salt to suit the taste.

End of Project Gutenberg's Etext of Recipes Tried and True TAGNot A Winamp File Wrapster File Page 104 . Dissolve the liquorice in one pint of water.--One teaspoonful every hour or two. one pint Orleans molasses. DOSE. and boil one hour in sufficient water to cover well. one and one-half pounds loaf sugar.Recipes Tried And True (1894 Cookbook). then boil all together a few moments. Put first three ingredients in thin muslin bag.txt ounce stick liquorice. as the case may require.

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