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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.
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
2. Breakfast Bacon. Fried Oat Meal Mush. Oat Meal and Cream. 6. Melon or Fruit. Graham Muffins. Muffins. DESSERT--Fruit and Cake. Ham Toast. Corn Griddle Cakes. Coffee. DESSERT--Cake and Lemon Pudding. Tomato Soup. Bacon. Peas. French Toast. Strawberries. Dipped in Eggs. Fried Potatoes. Cheese. Macaroni. Potatoes. 1. Coffee. with Cheese. GAIL HAMILTON. 1. Scrambled Eggs. Lamb Chops. with Dressing. Breakfast Bacon. Coffee. Radishes. with Strawberry Sauce. Radishes. Boiled Chicken. Raspberries. Sliced Tomatoes. Oranges. 4. Broiled Oysters on Toast. Baked Potatoes. 3. Spring and Summer. Fried Potatoes. 5. 5. Eggs. Coffee. 2. Breakfast Bacon. Oranges. New Onions. Mackerel. Coffee. Vegetable Soup. Roast Pork. Coffee. Jelly. Sliced Tomatoes. Veal Cutlets. Crackers. Baked Potatoes. Mayonnaise Dressing. Dipped in Butter and Fried. Corn Meal Muffins. A FEW PLAIN DINNERS. 6. Beef Steak and Gravy. Syrup. Rice Balls. 3. Fruit. Fruit. Fried Potatoes. Coffee. Coffee.txt 3. Cream Potatoes.Recipes Tried And True (1894 Cookbook). Fried Potatoes. Ham. Sweet Breads. Clam Soup. Coffee. Coffee. Light Biscuit. Syrup. Muffins. Hamburg Steak. Fruit. Onions. Muffins. Cranberry Sauce. DESSERT--Strawberry Shortcake. 4. Page 4 . Boiled Eggs. Coffee. Lettuce. Berries. Warm Biscuit. Potatoes.
salt and pepper. place on platter to dry for about two hours. etc. In nothing so well as soups can a housekeeper be economical of the odds and ends of food left from meals. make into balls size of a marble. or allspice. or purees from chicken. ECKHART. W. as well as soups. When it boils add cracker balls. a few baked beans--even a small dish of apple sauce--have often added to the flavor of soup. When done take out meat and strain your liquid. Where you make one mistake you will be surprised to find the number of successful varieties you can produce. MRS. BUTCHER To a good loin roast add six tablespoons of vinegar and small piece of butter. W. Put it over the fire and simmer or boil gently until the meat is very tender. stick six cloves in the roast. Some cooks say. Of course. can be added to the contents of your stock kettle. one egg. one small dessert spoon of butter. In these celery may be used. veal. Don't be afraid of experimenting with them. H. boil five minutes. or bones from roast or fried meats. and announced one day. fish. allow an hour for each pound of meat. cut fine. ROAST BEEF SOUP. or a little stewed corn or tomatoes. The best soups are made with a blending of many flavors.Recipes Tried And True (1894 Cookbook). and is useful for gravies. Be sure to skim carefully. C.txt SOUP. "A hasty plate of soup" PREFACE. MRS. unless it is the white soups. Put in Page 5 . sprinkle two tablespoons of cinnamon and sift one cup of flour over it. all good meat gravies. A little butter is always needed in tomato soup. one teaspoonful baking powder. All soups are improved by a dash of onion. A FINE SOUP. when ready to serve your soup put them into the stock. potatoes fried or mashed. and will keep in a cold place for several days. Take good soup stock and strain it. when her soup was especially praised. mixed with the crumbs. One of the best cooks was in the habit of saving everything. one teaspoonful parsley. try two or three cloves. made thus: To one pint of cracker crumbs add a pinch of salt and pepper. that it contained the crumbs of gingerbread from her cake box! Creamed onions left from a dinner. Stock is regularly prepared by taking fresh meat (cracking the bones and cutting the meat into small pieces) and covering it with cold water. It will frequently jelly. or bay leaves. If you like a spicy flavor. stir all together.
Cover a soup bone with water. MRS. Take three pounds of lean beef (cut into small pieces) and one soup bone. MRS. MRS. LOUISE KRAUSE. G. roll into very thin sheets. and one cup of sweet cream and some catsup. DENMAN. then remove the hulls. W. and Worcester sauce. Strain the meat broth over this and serve hot. Add twelve ears of grated sweet corn. boil until very tender. remove the fat. and flour sufficient for a stiff dough. W. and when cold. boil a small piece of meat with the beans. WRIGHT. To one quart of beans add one teaspoon of soda. Page 6 . F. if preferred. LEMON BOUILLON. Beat three eggs. salt. If you have no meat. season with salt. six cloves.txt oven in deep pan or kettle with a quart of boiling water. cover with water. and rub until all hulls are removed. take two quarts of water to one quart of beans. and add to the stock five minutes before serving. Add one tablespoon of salt. throw them into cold water. 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. MRS. pour over toasted bread or crackers. H. and boil one hour. Season to taste. and season with pepper. cut very fine. Add a little parsley. CORN SOUP. Season to taste. Strain. SNYDER. NOODLE SOUP. Add a pinch of salt. and heat slowly. A DELICATE SOUP. according to taste. cover with three quarts of cold water. rub with the hands. add to the soup.Recipes Tried And True (1894 Cookbook). put on to cook in cold water. if desired. boil until the beans will mash smooth. BEAN SOUP. turn often until dry enough to cut. and boil slowly five hours. Heat again before serving. one or two onions. H. skim the beans out. H. drain. six pepper corns. with crackers. C. and season with salt and pepper. dredge with flour to avoid sticking. one tablespoon mixed herbs. finish roasting it and when done add celery-salt to suit the taste. Into each soup plate slice very fine one hard boiled egg and two or three very thin slices of lemon.--Take soup meat. Boil two hours longer. Add some cabbage and onion (cut fine). rub butter and flour together. ECKHART. BOUILLON.
R. stew until you can pass through a course sieve. MRS. J. MRS. TOMATO SOUP. boil until soft. When done add one quart milk. SEFFNER. a few stalks of celery. MRS. or six large fresh tomatoes. and pepper to taste. add the butter and flour. HARRY TRUE. ED. TOMATO SOUP. This can be made without meat by adding more butter and milk. Slice four or five potatoes very thin. one quart of water.txt OYSTER STEW. one quart boiling milk and one cup of cream. use the stock. LINSLEY. pepper. Salt. Rub one tablespoonful of butter to a cream with one tablespoonful flour or corn starch. and add three-fourths of a teaspoon of soda and allow to effervesce. put one can of tomatoes Page 7 . Return to stove. then add the liquid from one quart of oysters. with sufficient salt and pepper. POTATO SOUP.Recipes Tried And True (1894 Cookbook). remove the bone from kettle. TOMATO SOUP. let come to a good boil. Thicken just before serving with one egg rubbed into as much flour as it will moisten. Put the strained tomato into the soup pot. H. Wash one quart oysters and place on the fire. When they boil. MRS. a dust of mace and a teaspoon of salt. When done. H. MRS. BEALE Put on soup bone early to boil. Have two quarts of liquor on the bone. Serve with crackers or toast. POTATO SOUP. a lump of loaf sugar. after having heated them to almost frying point. lay them in cold water until thirty minutes before serving. add them to the stock. THOMAS. B. add one quart of boiling milk. F. T. add to this one pint milk. Beat one tablespoon of butter and one tablespoon of flour to cream. JOHNSON. Boil a few moments and serve. U. Pepper and salt to taste. into which stir one-half saltspoon soda. One quart canned tomatoes. and season with salt. add just before serving. stir in the soup just before serving. into this slice one onion. season with a little pepper. and plenty of butter. Take half a can. MRS. H. Slice four ordinary-sized potatoes into one quart of boiling water. After stewing veal. butter. Have ready a pint scalded milk. T.
wait on appetite. Chop all the vegetables. one heaping tablespoon of flour mixed with a half cup of cream or milk. "Now good digestion. and serve. VEGETABLE SOUP. Page 8 . one turnip. one tablespoon flour. and serve. let come to a boil. beat to cream. one-half cup milk. let it boil up. one in each dish. Take two tablespoonfuls butter. stir in butter and flour. two good-sized onions (sliced fine). then immediately add one-half teaspoon soda. One-fourth head cabbage. let boil one-half hour longer. rubbing all the vegetables through. MRS. G. except the tomatoes. Pour off all water. three large potatoes. Let soup boil for twenty minutes. then add one gallon of stock. then add the chopped cabbage and tomatoes (the tomatoes previously stewed). three large onions. Serve with fried bread chips or poached eggs. And health on both. very fine. a small lump butter.txt through sieve. two tablespoons cooked beans. if you have it. MRS. and it is ready for the table. one medium-sized potato (cut in dice or thin slices). simmer for one-half hour. three turnips. one-half cup sweet cream. Pepper and salt to taste. one pint tomatoes. S.Recipes Tried And True (1894 Cookbook). boil all together till tender. A. Add tomatoes. salt and pepper to taste. one tablespoon white sugar. Three onions. and add a teaspoon of white sugar. VEAL SOUP. VEGETABLE SOUP. Put a veal soup bone over the fire in one gallon of cold water. put in all except tomatoes and cabbage. and when ready to serve add one egg (well-beaten). After the flour is in let boil up three times. three carrots. after it has boiled one hour season it with salt and pepper and half teaspoonful (scant) celery seed. Have ready in a porcelain kettle three quarts boiling water. add to the liquor. also a bunch of sweet herbs. LIVINGSTON. REED. MRS. FISH AND OYSTERS. one small cabbage. J. skim carefully as it comes to a boil. one tablespoon flour. strain through a sieve." --MACBETH. In another half hour put in one-half cup rice. if you like. SAMUEL BARTRAM.
RULE FOR SELECTING FISH. Take large white fish or pickerel. Bake from three-fourths to one hour. gooseberries. if. Take one-half pint cream and a little butter. the eyes full. stirred into drawn butter and allowed to come to a boiling point. With boiled blue fish. P. fill the fish. With boiled shad. and the whole fish firm and stiff. the gills are pale. parsley and egg sauce. stir into this two large tablespoonfuls flour. season with black pepper. DELL WEBSTER DE WOLFE. When it boils up it is ready for table. then throw in the codfish. Let come to a boil. mushroom. Page 9 . lay in baking pan. stewed. on the contrary.txt ACCOMPANIMENTS OF FISH. is a very fine accompaniment. TRUE. well beaten. shred fine with fingers (never cut or chop it). small lumps of butter and dredge with flour. add one egg. Slices of lemon cut into very small dice. white cream sauce and lemon sauce. With boiled fresh mackerel. basting carefully. CODFISH WITH CREAM. CODFISH WITH EGG. If the gills are red. soak twelve hours in soft. E. boil a few moments in fresh water. Take a piece of codfish six inches square. Lemon makes a very grateful addition to nearly all the insipid members of the fish tribe. add two tablespoonfuls of butter and a little pepper. smoothly blended in a little cold water. P. with a well-beaten egg. MRS. Wash codfish. wrap close with twine. pour cold water over it. the eyes sunken. the flesh flabby. they are stale. make a dressing as for turkey. Place the dish on the stove and bring the water to a boil. cold water. Throw the fish in a colander and drain. TRUE. BAKED FISH. with the addition of one egg and a little onion. E. pour over the fish. shred fine with the fingers. bring to a boil. MRS.Recipes Tried And True (1894 Cookbook). they are fresh and good. put in one-half pint of water. Stir a teaspoonful of flour smoothly with water. MRS.
txt SLIVERED CODFISH. MRS. Two quarts of oysters. JOHN KISHLER. a little pepper and salt. sift together. serve on soft buttered toast. add good sweet milk sufficient to thoroughly saturate it. and roll the fish in it. bake till a golden brown. REED. if necessary. STEAMED OYSTERS. Select large oysters. place them in the oven. S. and thicken with a little flour. two quarts mashed potatoes. Just before this boils add the oysters. but do not let fry. About twenty minutes will cook them. Let it all boil up once. MRS. EVELYN GAILEY. E. When done roll in a cloth to absorb all grease. J. One pint shredded codfish. baste frequently with eggs and milk. add butter and a little pepper. H. place in the steamer over a kettle of boiling water. After dipping them into a mixture of two eggs beaten with one-half cup milk. MRS. drain. then a layer of oysters. OYSTER GUMBO. turn a cup of oyster liquor over it. Take one-half pint of flour and one teaspoon salt. pour on boiling water. and repeat until the dish is full. and pour over the toast. CODFISH BALLS. drain it off. FRIED FISH. Toast and butter a few slices of bread. some bits of butter.Recipes Tried And True (1894 Cookbook). put on a plate. ALICE TURNEY THOMPSON. Have cracker crumbs on top. lay them in a shallow dish. T. pepper. Make this mixture into balls. Wash the fish and dry well. Page 10 . Have lard very hot. and bake three-fourths of an hour. Heat three or four minutes. Put the liquor from the oysters on to heat. place them in a dripping pan into which you have put a little butter. and fry quickly. Sliver the codfish fine. well seasoned with butter and pepper--salt. Season with pepper and salt. LINSLEY. Put in a pan a layer of crumbs. ESCALOPED OYSTERS. OYSTERS ON TOAST. wash them and drain off the liquor. S. add salt. G. roll some crackers (not too fine).
H. about as thick as for chicken pie. put the rest into bottom of your baking dish. then turn. Then add the liquor of four or five dozen oysters. place in the oysters. with plenty of lumps of butter. with water enough to make four quarts. salt to taste. Make a rich pie crust. two slices of ham. one by one. OYSTER PIE. add one-half cup water. Take extra select oysters and very thin slices of nice bacon. and serve as gravy with the pie. first into egg. salt and pepper. FRIED OYSTERS. Bake. When it has again come to a good boil. VAN FLEET. let this come to a boil. With a fork remove them separately to a dry towel. and dot closely with small lumps of butter. FRED.Recipes Tried And True (1894 Cookbook). Place another towel over them. For crust make a dough as for baking powder biscuit. with a spoonful of lard. dried and ground into a powder. Add four spoons of milk. and cover with crust. and a good-sized red pepper. salted and peppered. "Gumbo File" is made of the red sassafras leaves. MRS. Have ready the beaten yolks of three eggs and a quantity of rolled cracker. MRS. Take one quart of oysters. T. allowing them to remain until all moisture is absorbed. add the oysters and stir while sifting in one large spoonful of fresh file. remove a half dozen good-sized ones into a saucepan. Have nice fat oysters and put on a thick layer. and proceed as you would to make any pie with top crust. ECKHART. Over this put your crust. Dip each oyster separately. one large onion (chopped fine). thicken with flour and milk. and place in oven to bake until crust is well done. Salt to taste. Serve immediately. some butter. LINSLEY. roll in flour and brown well in a soup-pot. and sprinkle over cracker crumbs. salt and pepper. into which drop four heaping tablespoons of butter. and serve with turkey. placing a large spoonful of boiled rice in each soup plate. When all have been thus dipped. When butter is melted. have ready a hot spider. then into cracker.txt Cut up a chicken. Serve very hot. PIGS IN BLANKET. MRS. Put in the least bit of water. Take the oyster left. Place New York counts in a colander to drain for a few minutes. Season Page 11 . OYSTER PIE. EMMA OGIER. cover the whole with water and stew until the chicken is perfectly tender. When browned. fry a light brown.
Take a whole fish. ECKHART. Roll each oyster in a slice of bacon. heated to a boil. pepper. then rub in butter till smooth. the yolks of two eggs (well beaten). Fish may be served with mayonnaise dressing. Heat them on gridiron. beaten together. cooked in same manner. take out. One-half cup butter. beaten together. Put the egg in last. Page 12 . JUDGE B. let boil. Chop fish fine. allspice. Throw a handful of raisins in the salt water and a few whole cloves. a little salt. MRS. SAUCE FOR SAME. Don't remove the toothpick. with vinegar enough to give a sour taste. pepper and salt. roast over hot coals. Butter your mold and steam one hour. Serve cold. SALMON LOAF. lay on platter. pour over fish. and one egg. MRS. stew until tender in salt water. Cook until the bacon is crisp and brown. Season with salt.Recipes Tried And True (1894 Cookbook). remove the skin and serve with pepper and melted butter. Pour over fish when ready to serve. either laid on a broiler.txt the oysters with a little salt and pepper. SOUR SAUCE FOR FISH. and a tablespoonful of sugar. add a little pepper. or fasten them on a meat fork and hold over the coals. stick cinnamon. four eggs beaten light. thicken with one tablespoon of corn starch and one tablespoon of butter. with one-half cup vinegar. and parsley. and carefully pour over loaf. Make in the farina kettle. beaten light. SAUCE FOR FISH. SALT HERRING. One small can salmon. SOUR FISH. four tablespoons melted butter--not hot--one half cup fine bread crumbs. Serve hot. H. Beat crumbs into egg and season before putting with fish. Put in the liquor from the salmon and one raw egg. then add two mustardspoonfuls of prepared mustard. and a few sprigs of parsley.--One cup of milk. Let it boil. Serve hot. Thicken with flour to the consistency of gravy. W. MARGARET LEONARD. pin together with a toothpick. Stir while cooking. Stir in one cup of drawn butter.
OVEN FRIED FISH. Place good-sized oysters on pie plates. bread sauce. oyster sauce. Bake three-quarters of an hour. With boiled turkey. and lay fish in. Garnish fish plate with parsley. Use as much rolled cracker as you have salmon. JOHNSON." --SHAKESPEARE. placing a small piece of butter on top of each shell. When done set by to cool. MRS. or cranberry sauce. and mince fine. then remove all the bones. small lumps of butter. With wild ducks. put Page 13 . WALLACE. ESCALOPED SALMON. Open and clean fish (white or bass). jellies. cranberry sauce. WALLACE. With boiled fowls. ACCOMPANIMENTS FOR FOWLS. FOWL AND GAME. cranberry sauce. onion sauce. With roast turkey. "And then to breakfast with what appetite you have. grape jelly. Fricassee your chicken. Nice to serve with turkey. cucumber sauce. and baste with butter and water.txt BROILED OYSTERS. currant jelly. CARRIE P. and cup of cream. or cranberry sauce. With roast goose or venison. lemon sauce. Over this pour two well-beaten eggs. pepper and salt. season to taste. Season with salt. currant jelly.Recipes Tried And True (1894 Cookbook). Fill sea shells with this mixture. Pick bones and skin out of one can of salmon. and cream sauce. R. Have fish pan spread thick with butter. Cover with strained liquor and a little cold water. taking care to brown the skin nicely. and dredge with flour. MRS. JANE E. H. Set in a warm oven fifteen or twenty minutes. sprinkle well with flour. A GOOD WAY TO COOK CHICKEN. Bake twenty minutes and serve in the shells. a little salt.
two even teaspoonfuls of yeast powder. add one-half box of gelatine. Make this into little balls with the hands. If not enough of the oil. a suspicion of grated lemon peel. seasoning it highly. and the feet. MRS. This is nice for Page 14 . and lay them here and there in the pie. and place in a wet mold. pour boiling water over it. Lay a paper over the pie if it should brown too quickly. and a little salt. R. feet. add a piece of butter. Make a gravy of the wings. FRIED CHICKEN. Make small forcemeat balls of fine bread crumbs seasoned with pepper. and bake in a steady oven for an hour and a quarter. place around the edge of platter. R. Season well. salt. season the liquor and pour over it. The pie should not be cut until it is cold. H. remove your meat or chicken.Recipes Tried And True (1894 Cookbook). and stew three-quarters of an hour. THOMAS. reduce the water to one pint. MRS. cut and set on ice until needed the next day. leave out all the fat and gristle. drop in the balls of dough. Pick the meat from the bones in good-sized pieces. Add sufficient butter to fry a light brown. chop fine. Lay them in a deep pudding-dish. and when the pie is done pour this gravy into it through a small funnel inserted in the opening in the top. MRS. and necks of the fowls. a little butter. Take a pair of young. with the chicken or meat in center. tender chickens and cut them into neat joints. pepper and salt. cook five minutes in the liquor. cut in slices. parsley. Kill the fowls the night before. dissolve the gelatine in this. J. Skim all the fat from the liquor. H. Wet this with enough milk or water to drop from spoon in a ball. the necks. ED. clean. JELLIED CHICKEN. Flour and sprinkle with salt and pepper. then pack closely in a dish as you wish it to go to the table. Soak a tablespoonful of gelatine for an hour in enough cold water to cover it. and a raw egg. Serve cold. Boil the fowl until the meat will slip easily from the bones. scalding the latter and scraping off the skin. DROP DUMPLINGS FOR VEAL OR CHICKEN. pour all over the chicken while hot. cover the pie with a good crust. CHICKEN PIE. making a couple of cuts in the middle of this. J. JOHNSON. arranging them so that the pile shall be higher in the middle than at the sides. When the gelatine is dissolved. One full pint of sifted flour. leaving in all the oil of the fowl.txt back into the liquor in which it was cooked. Pour in a cupful of cold water. Reserve the pinions of the wings.
tie it up. T. W. A. Stew chicken and make a rich gravy with milk or cream. ROAST TURKEY. let it boil. and sew with a strong thread. and baste every fifteen minutes till done. season with pepper and salt. add one tablespoonful of butter. H. Roll the fowl loosely in a piece of clean linen or muslin. Have ready a pan of hot biscuit. MRS. boiling water should be added. Try them with a fork. or until very tender. CHICKEN ON BISCUIT. pour chicken and gravy over biscuit. When done there should be a quart of broth. They must be perfectly dry inside when done. Remove cloth a few moments before taking turkey from oven. VAN FLEET. put it in the oven. one egg. then drop in dumplings made with this proportion: One quart flour. and boil two hours. and milk to make a stiff batter. made very fine. two teaspoonfuls baking powder. MC NEAL. and let boil gently for five minutes. add a little salt and pepper to each layer. If there is not that quantity. Take two tablespoonfuls of melted butter. Stew the chicken until tender. with a few thin slices of sweet bacon. stirring briskly all the time.Recipes Tried And True (1894 Cookbook). J. and serve immediately . one teacup melted butter. DROP DUMPLINGS FOR STEWED CHICKEN. If you bake the bottom crust before filling. Stir. Alternate a layer of chicken and pieces of the crust until the pan is filled. half teaspoonful pepper. one egg. Beat together very smoothly two heaping tablespoonfuls of flour with the yolk of one egg and one-third pint of cold water. add this to broth. M. fill with the broth in which the chicken was cooked. MRS. Serve with the chicken. two of flour. MOORHEAD. Pour off a part into a separate vessel and thin with water. it will only be necessary to bake until the top crust is done. an old one Page 15 . CHICKEN PIE. break them open and lay halves on platter. MRS. a little salt. ECKHART. A layer of stewed chicken and a layer of oysters make a delicious pie. A young turkey requires about two hours. mix all together thoroughly. mix to a paste. one tablespoonful powdered sage. Line a pan with crust made as you would baking powder biscuit.txt picnics. Have prepared for cooking a nice fat fowl about a year old. H. Cover. F. MRS. one teaspoonful salt. and drop from spoon into boiling gravy. crust down. Rub the turkey with salt and pepper. then spread the paste over the entire fowl. bake until the crust is done. With this dressing stuff the body and breast. Use the same crust. Prepare the dressing as follows: Three coffeecups of bread crumbs.
ducks. Use any filling you prefer. Delicious for roast geese. mixing together the light and dark parts. shape it like a loaf of bread. Put into frying pan a lump of butter the size of an egg. season with salt and pepper. a little chopped onion. R. H. Take one and a half loaves of stale bread (bakers preferred) and crumble fine. but do not brown.--Take one quart of oysters. W. add half cup butter. cook a few moments. Serve with currant jelly. put in roaster. let it heat thoroughly. F. mix well. pepper and salt to taste. and season with cayenne pepper. cut into this one white onion. Stir into this the bread. SEFFNER. Boil a turkey in as little water as possible until the bones can be easily separated from the meat. ECKHART. Page 16 . Turkey one year old is considered best. BONED TURKEY. This can be tested with fork. wrap in a cloth and press with a heavy weight for a few hours. pour it on the meat. Take the liquor in which the fowl was boiled. MRS. dredge with flour and pour over one cup water. Take one-half pint of apple sauce (unsweetened). cover closely. If the fowls are old parboil before roasting. mixed with one cup sweet cream. very slowly at first. chopped fine. Salt and pepper it inside. U. add one half cup or more of bread crumbs. ROAST DUCKS AND GEESE. See that it is well cleaned and washed. Salt and pepper. Cut in thin slices when served. APPLE STUFFING. with one teaspoon of salt and one of pepper. etc. Young ducks should roast from twenty-five to thirty minutes. J. H. salt and pepper the outside. let come to a boil.Recipes Tried And True (1894 Cookbook). some powdered sage. TURKEY AND DRESSING. full grown ones for two hours. put them into stew pan. MRS. apple sauce and green peas. having kept it warm. MRS. Thicken the drippings with two tablespoonfuls of browned flour.txt three or four hours. (You can use this seasoning with mashed potatoes for a stuffing). OYSTER SAUCE TO BE USED WITH THE TURKEY. remove all the skin. fill the turkey. slice. Baste frequently. and serve with the turkey and dressing. A good-sized turkey should be baked two and one-half or three hours. season with sage and onion.
PLAIN STUFFING. MRS. one cup raisins. and pour over it as much melted butter as will make it crumble in your hand. which are best in mid-winter. A GOOD SAUCE FOR BIRDS OR VENISON. RABBITS.Recipes Tried And True (1894 Cookbook). Strain the oyster liquor and use for basting the fowl. Bake one hour and a half. and thicken with pounded cracker. W. H. bits of butter. and baste with butter. dredge with flour. lay the birds in whole. salt. OYSTER DRESSING. like chicken. Boil the chestnuts and shell them. and boil it in milk. ECKHART. rub very fine. MRS. and a little sweet marjoram. blanch them. and boil until soft. They will cook in half an hour. in white or brown sauce. Make a crust as for chicken pie. mix with bread crumbs and sweet cream. ECKHART. To this you can add one good-sized onion (chopped fine). when done. a cup of raisins. These may be boiled or roasted the same as chickens. and boil the birds with the same care as for roasting. or a little sage. cut off the crust. add one egg and one-half can drained oysters. Make dressing same as above plain stuffing. cover with the crust. salt and pepper. only cover the breasts with thin slices of bacon. POTTED PIGEONS OR BIRDS. flour them thickly. remove the bacon. Rabbits. PIGEONS AND PARTRIDGES. when nearly done. soak. then strain the water in which they were boiled. and fill up the vessel two-thirds full with it. Salt and pepper to taste. cut hole in the center.txt CHESTNUT DRESSING. add the gravy from the game. Pick. Chop an onion fine. Take stale bread. may be fricasseed. and season with pepper. Rabbit pie is made like chicken Page 17 . Excellent dressing for turkey.
onion. chopped salt pork.txt pie. salt meats into cold water. Rabbits may be fried as you would steak. Be sure to add boiling water if more is needed. cranberry sauce. apple sauce and cranberry sauce. onion sauce. mustard. or lemon sauce. pour over the fried rabbit. thyme. and serve it with mashed potatoes. 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. With roast lamb. Page 18 . currant jelly. if it is approached slowly to a poor fire. Skim well. DELL DE WOLFE. green peas. TO BROIL MEATS. For all meats allow from fifteen to twenty minutes for each pound. ACCOMPANIMENTS. in order to confine all its juices. tomato sauce. bread sauce. Keep the water constantly boiling. TO BOIL MEATS. and served with a sour sauce made like a brown flour gravy. quick fire. With roast beef. To roast a rabbit. add a little water. with half a cup of vinegar added. grated horseradish. or seasoned before it is cooked. The more gently meat boils the more tender it will be. With roast mutton. and baste often. or pin on a few slices of salt pork. close enough to sear the surface without burning. you must remember that the surface should not be cut or broken any more than is absolutely necessary. MRS. pickles. tomato sauce. All fresh meats are to be put into boiling water to cook. that the meat should be exposed to a clear. rub over with a little butter. "What say you to a piece of beef and mustard?" --SHAKESPEARE. sew up. otherwise the meat will absorb the water. mint sauce. caper sauce. In broiling all meats. it will be comparatively dry and tasteless. With roast pork. pepper and salt. With roast veal. stuff with a dressing made of bread crumbs. mushroom sauce. MEATS. onion sauce.Recipes Tried And True (1894 Cookbook).
then turn all over together. W. and quickly turn it. Cover quickly and cook five minutes. H. It may now be cooked to any degree without releasing the juices. when melted. BEEFSTEAK AND ONIONS.txt BEEFSTEAK. E. cover closely and let it boil slowly one hour. Have ready a very hot spider. one inch and half in thickness. place on a hot platter and serve immediately. place onions on top of meat. Put the steak on to fry. At the same time put the mushrooms on in a different skillet. sliced very thin. pour over this two tablespoons boiling water. Serve upon a hot platter. Choose a thick cut from the sirloin of a mature.Recipes Tried And True (1894 Cookbook). basting frequently. and cover steak with four good-sized onions. turn frequently. Into this drop plenty of good. VAN FLEET. and put in a skillet with a little water and a lump of butter the size of an egg. Take up on hot platter. While cooking. STUFFED BEEFSTEAK. Care should be taken that the onions do not turn. sprinkle with pepper and salt. Over this sprinkle salt. Have a nice tenderloin or porterhouse steak. Have a steak well hacked. MRS. CHRISTIAN. Place the steak upon a hot spider. Make a plain dressing. T. Pour over a scant dressing of melted butter. sweet butter (a quarter of a pound is not too much). Detach a portion of the narrow end and trim off any adhering inner skin. dredge a little flour into the gravy. When done. and serve immediately. you must first catch it. T. The chief secret in preparing the family steak lies in selection. lay in the meat. Season. well fatted beeve. roll it up. salt. and a little flour. with the water from the can Page 19 . H. over this sprinkle pepper. and cook five minutes longer. spread it on the steak. well hacked. then let it brown in skillet. Do this frequently and rapidly until it is thoroughly seared. CALEB H. Whosoever partakes will never become a vegetarian. Take a flank or round steak and pound well. NORRIS. H. MR. MRS. when thoroughly melted. avoiding any having dark yellow fat. tie closely. pepper. Like cooking the hare. Into a very hot spider drop one teaspoonful of lard. with a little butter. lay in steak. without burning. When done. GEORGE B. and pour over the meat. VAN FLEET. BEEFSTEAK AND MUSHROOMS. and a little flour. make many openings in the steak to allow the butter to pass through. TO FRY STEAK.
four tablespoonfuls of cream. butter the size of an egg. J. mash the bread fine. and gravy. Fry some slices of breakfast bacon. leaving the gravy. cut in slices. Serve in the dish in which it is cooked. roll the liver in either flour or corn meal. with a little pepper. It is a favorite meat. BEEF LOAF. then add a piece of butter the size of an egg. having the last a cover of potatoes. turn off the water. and for a piece weighing five pounds soak a pound of white bread in cold water until soft. lay upon this slices of cold meat (any kind). MRS. and butter. Take mashed potatoes. and ground cloves. and let it stand fifteen minutes. Bake until thoroughly warmed. SLOAN. Page 20 . and put it back for another hour and let it brown well. Pour boiling water over. chopped very fine. POTATO AND MEAT PIE. if the gravy is not thick enough. and a quarter of a pound of fresh pork. another of meat. into which put the mushrooms. Take the steak out. and add a little butter. seasoned with salt. then cover the top with the rest of the dressing. season with pepper and salt. and so forth till pan is filled. Serve with gravy if you like. J. Always use calf's liver. line a baking dish with it. Serve cold in thin slices. remove the gravy. rolled fine. On dishing up the meat. salt. salt and pepper to taste. chopped. a tablespoonful of flour. catsup.txt and one-half cup extra. pepper. Take three and one-half pounds of lean beef (raw). take out the bacon. half a teaspoonful each of salt. Bake one and one-half hours. and fry a delicate brown. Place in a baking pan. mix all together and make into a loaf. with luke-warm water enough to cover it. Take a round of beef. and pour all over the steak. ALICE TURNEY THOMPSON. When thus used. two eggs. sprinkle with salt and pepper. cover the pan and put into the oven to bake gently two hours. four or five inches thick. cook for a few minutes. about half a nutmeg. FRIED LIVER. pepper. six crackers. eaten cold for suppers and luncheons. three well-beaten eggs.Recipes Tried And True (1894 Cookbook). then another layer of potatoes. and thicken with a tablespoonful of flour. Gash the beef on both sides and fill with half the dressing. stir in a little flour. BEEF A LA MODE.
cover close. Over the last layer of veal put a layer of salt pork. Boil six pounds each of ham and veal. salt. MRS.Recipes Tried And True (1894 Cookbook). and sprinkle salt and a very little pepper over it. and seasoned with pepper. and with Page 21 . heat fifteen minutes. DRESSING FOR ROAST OF VEAL. and sweet herbs. chopped fine. MARY W. then put a layer of potatoes. pepper and salt to taste. cut them into slices one inch thick. Roll out dough very thin. dissolved in a little cold water. When the meat is cold. butter the size of an egg. and so on until all the veal is used. and fry in lard until the dough is well cooked.txt COLD MEAT TURNOVERS. put in skillet with the fat from bacon. cut in slices. pour in water until it rises an inch over the whole. make into a soft paste with cream. U. B. VEAL LOAF. one cup of powdered crackers. seasoned as before. and to it add half a box of gelatine. MRS. then a layer of veal. MRS. Baste with butter and water while baking. and lay over top of roast to brown for about one-half hour before roast is done. mix well together. like a turnover. one tablespoonful melted butter. Dip the cutlets in a beaten egg. WHITMARSH. catsup. VEAL CUTLETS. Fry a few slices of breakfast bacon. FAIRFIELD. form into a loaf. Peel twelve large potatoes. Put a layer of veal in the bottom of the kettle. cover with potatoes. salt and pepper. Cut four pounds of veal into strips three or four inches long and about one inch thick. one tablespoon of salt. put in it. VEAL AND HAM SANDWICH. Two cups of stale bread crumbs. F. roll in corn meal or cracker crumbs. cold meat. and bake two and one-half hours. run through a sausage grinder. three eggs. SEFFNER. VEAL STEW. Three pounds of veal or beef. one teaspoon of black pepper. Make into small turnovers. Save the water from boiling the veal. chopped fine. simmer one hour. fry slowly until a nice brown. MRS. beaten with three tablespoons of milk. E. A. GERTRUDE DOUGLAS WEEKS.
onions. SCRAPPLE. cover. pepper and salt. Season the veal with salt. take up and chop while warm. season with pepper and salt. A half hour before serving. put back into broth (altogether you will have two and one-half or three gallons). Set in cold place. Use any kind of meat. Season meat while cooking with salt. wash off the roast. pepper. add more water. and stew slowly. loin. boil this down to one pint. Put this under the skin of the knuckle. two pounds liver. Two pounds pork. NORRIS. Eight pounds will require about three hours to roast. Slice four or five hard boiled eggs. As the meat begins to fry. two pounds beef. Put an ounce of gelatine and a few cloves into the liquor in which the meat has been boiled. a small heart. let it brown. using a potato masher to pound it down smooth. chop fine and season with salt and pepper.txt the meats mix the gelatinous water. MRS. C. and cook about three hours. POWERS. MRS. moisten it with the yolk of an egg. Slice cold for serving. BATTER PUDDING WITH BEEF ROAST. pour in enough water to half cover the meat. and wash clean. or spare ribs may be roasted in the same manner. EDWARD E. or turnips. Take a leg of pork. boil all until thoroughly cooked. POT ROAST. boil until very tender. BELINDA MARTIN.Recipes Tried And True (1894 Cookbook). which must be pressed down with a plate. Take five pounds of beef from the shoulder and cover with cold water. put into an iron pot a tablespoonful of meat fryings or butter. It is better to make it the day before using. H. SPICED MEAT. Page 22 . strain it over the meat. Alternate layers of meat and eggs. Put in pans to mold. After it begins to fry. Shoulder. turn it often. and sprinkle a little powdered sage into the rind where it is cut. and put into the pot. Set in a cool place. and sage. add either Irish or sweet potatoes. let brown with the meat. Put a little red pepper in the ham. IRA UHLER. TO ROAST PORK. cut the skin in squares. Cook one-half hour. Make a dressing of bread crumbs. MRS. pepper. then make quite thick with corn meal. MRS. having a layer of meat on the top. sage. Make alternate layers of ham and veal. and sweet marjoram.
if you can get it. a little flour. and fill the orifice thus left with a good forcemeat. Stir in a raw egg to bind the mixture together. then place a couple of sticks across the pan and rest your roast upon them. not reaching the boil under two hours. E. and pour over it enough cold water to cover it. and serve. carrot and turnip. To make this. When well warmed. and lay the meat in a pot with the bone from the shoulder. Chop lean ham (the refuse bits). and cook within an hour of being done. then fry a light brown. and let the water come gradually to a boil and simmer until the mutton has cooked twenty minutes to the pound. removing rust or mold with a small. a good handful of fresh. to save waste. Let it cool in the broth. This is also very good hot. a little parsley and celery. spread on hot buttered toast. a little pepper. parboil it and drain well. but Page 23 . Take one that is not too fat. The liquor makes excellent soup. a couple of blades of mace. stiff scrubbing brush. The best ham to select is one weighing from eight to ten pounds. lay it under a weight until cold. put in a pan with a lump of butter the size of an egg. a teaspoonful of sugar. Season with a quarter-teaspoonful each of ground mace. Have the bone carefully removed from a rather lean shoulder of mutton. BOILED HAM. and a piece of butter the size of a walnut. and a teaspoonful of sugar. Pour in enough cold water to cover the mutton entirely.txt Put roast in oven. half a dozen cloves. It should never boil hard. cover the mutton with a cloth that will close the mouth of the opening. 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. Make a gravy with milk. Lay it in a large boiler. and allspice. and. six tablespoons of flour. tablespoon of sugar. First. one quart of milk. To this add a bay leaf. Wash it carefully before you put it on to boil. Make a batter according to the following rule. and a saltspoonful of black pepper. Let the water heat very gradually. cook an hour and serve: Four eggs. cloves.Recipes Tried And True (1894 Cookbook). and two beaten eggs. MRS. and pour it right into the gravy in which the roast has been resting. sweet hay. and a bay leaf. SEFFNER. stir in a heaping tablespoonful of salt. TO FRY HAM. take it out. When the forcemeat has been put into the hole in the shoulder. BONED SHOULDER OF MUTTON. a peeled and sliced onion. pour over the ham. HAM TOAST.
and let it simmer until the tongue is so tender that you can pierce it with a fork. FORCEMEAT BALLS. beginning at the tip. or garnish the dish with parsley. roll in cracker crumbs. and sweet herbs. JUDGE BENNETT. S. and some small lumps of butter. one tablespoon of pepper. Brush over the ham with beaten egg. pepper. A large tongue should be over the fire about four hours. one tablespoon of butter. baste same as turkey. put in the loaf. cut in small squares. U. one pint of rolled cracker. one tablespoon of salt. three eggs. Trim away the gristle and fat from the root of the tongue before serving it.txt simmer gently until the ham has cooked fifteen minutes to every pound. E. VEAL LOAF. Parboil them in salt water. seasoned with salt and pepper. It must cool in the liquor. MRS. F. strew it thickly with very fine bread crumbs. if baked in open pan. mix all together. MRS. Make into balls. dip in beaten egg. and stripping it back. When it has cooled in the liquor in which it was boiled. or drop in hot lard. Arrange a frill of paper around the bone of the shank. fry in hot butter. bake slowly one hour. and the skin should not be removed until the meat is entirely cold. cut in pieces the size of a large oyster. and surround the ham with water-cress. SEFFNER. remove the skin and tough parts.Recipes Tried And True (1894 Cookbook). and let it lie in cold water for several hours before cooking--over night. and brown in a quick oven. sprinkle fine cracker crumbs over it. Wash the tongue carefully. TONGUE. add to them a coffee Page 24 . if possible. Chop cold veal fine with one-fourth as much salt pork. Serve with drawn butter or lemon sauce. Lay it in a kettle of cold water when it is to be cooked. Three pounds of lean veal chopped with one pound of raw salt pork. Put one-half pint of water in roaster. fry them brown. SWEET BREADS. SWEET BREADS WITH PEAS. or drop into soup. remove the skin with great care. MRS. Eat this way. Parboil the sweet breads. bring the water to a boil slowly. as you would doughnuts. make into a loaf. Season with salt. a little sage. taking care not to break or tear the fat.
or pour over them a French dressing. and vinegar. ECKHART. When the beans are tender. Mix in four gallons of water a pound and a half of sugar or molasses. three and one-half pounds. and one-half pound of salt. Once in two months. and toss with a silver fork until every piece is coated with the dressing. use nine pounds of salt. MRS. This draws the blood out. BEETS. take out and drain. S. Always have the water boiling when you put your vegetables in. A PICKLE FOR BEEF. Cook each kind by itself when convenient. In very hot weather rub meat well with salt. A. TONGUE. TO CURE BEEF. pour the pickle over the meat until it is covered. Boil all together. skin. cut in thin slices. pepper. Cook the peas tender. PORK. let it stand a few hours before putting into the brine. Keep the meat under the brine. boil and skim the pickle and throw in two or three ounces of sugar. use six pounds of salt. let cool. "Cheerful cooks make every dish a feast. When cold. pour over meat. W. two gallons. or butter.Recipes Tried And True (1894 Cookbook)." --MASSINGER. Put meat in the vessel in which it is to stand. one ounce. VEGETABLES. JUDGE BENNETT. Moisten a tablespoonful of flour with a little milk. MRS. Let a few bits of breakfast bacon brown in a skillet.--Saltpetre. salt. then put in a half pint of good vinegar and Page 25 . and two ounces of saltpetre. and add them to the sweet breads. OR HUNG BEEF. If it is to last a month or two. Boil the beets in salted water until tender. H.txt cup of cream. skim and let cool. MRS. FOR FIFTY POUNDS. coarse salt. and dress with white pepper. oil. one and three-fourths pounds. and boil up once or twice just before serving. Cook wax beans in salted water with a little salt pork. add. and keep it constantly boiling until they are done. sugar. boil together. water. salt. POWERS. WITH ACID DRESSING. and a tablespoon of butter. All vegetables should be well seasoned. STRING BEANS. If you wish to keep it through the summer.
Recipes Tried And True (1894 Cookbook). then a layer of cabbage. Slice cabbage fine on a slaw cutter. Bake thirty or forty minutes. H. drain them. and one teaspoon of pepper. salt. BAKED BEANS. and wash well in cold water. pour boiling water over it. Drop into hot butter or lard. add an onion. then re-cut the quarters. WRIGHT. sliced fine. one teaspoon of salt. and enough meat broth to cover it. Cover with part of the liquor in which the pork has been parboiled. Boil until cooked. H. and cover about five minutes. and add one good-sized onion. A. Mix with good vinegar.txt a spoonful of sugar (omit the sugar if you prefer the pure acid). H. MRS. MRS. soak over night. also sliced fine. To a dish of cabbage use one large onion. pepper. and bake three hours. COLD SLAW. MRS. In the center place one pound salt pork (which has been parboiled and well gashed). if necessary. cover with sweet milk. a little salt. MISS BERTHA MARTIN. drain in colander. one dash of cayenne pepper. W. SCALLOPED. pepper and sugar to taste. Pick over and wash well one quart of small white beans. and mix well before serving. boil until tender. In the morning. POWERS. G. pour over the beans. black pepper to taste. Cut cabbage as for slaw. with two tablespoons of flour. CABBAGE. MRS. and cover again with cold water. Put in your pan a layer of crackers. beat one egg into this. HOW TO BOIL. WITH ONION. ECKHART. but not broken. Page 26 . Put them in a baking dish. CORN OYSTERS. pour off the water and cover with cold water. With salt. Take twelve ears of green corn (grated). a pinch of cayenne pepper.--Roll crackers as for oysters. G. E. let boil. WRIGHT. Ordinarily the pork should salt the beans.--Cut a large head of cabbage into quarters. A brisket of beef is best for the broth. one tablespoonful of molasses. and lumps of butter. and. CABBAGE. After boiling one-half hour. S. MRS. GREEN CORN PATTIES. until the pan is filled.
and salt to taste. fry it brown in a tablespoonful of butter. POTATO CROQUETTES. rolled fine. put in a baking dish. whip potatoes with a fork until light and dry." JENNY E. Put as lightly and irregularly as you can in a hot dish. four crackers. rub through a strainer. MRS. one teacupful flour. Take one tablespoonful of butter. one-half saltspoon of white pepper. dip in beaten egg. mix well till light. Fry like oysters. three tablespoonfuls cream. tossing them occasionally to prevent them burning. well beaten. WALTERS. roil in fine bread or cracker crumbs. MRS. Sprinkle a tablespoonful of parsley over them. and three tablespoonfuls of flour. Page 27 .txt To one quart of grated corn add three eggs. shape into balls. and let the butter become very hot. CLARK. then into cylinders. add another tablespoonful to the iron spider after the frying. Let them fry brown on both sides. B.Recipes Tried And True (1894 Cookbook). Fry in butter or lard. then in crumbs again. and serve at once. and some egg. one teaspoonful salt. F. THOMAS. salt and pepper to taste. some milk. which should be ample enough to hold them without lapping over another. bake about thirty minutes. CORN OYSTERS. whipping rapidly until creamy. and add two cups milk. then put in a little melted butter. W. When cool. Take one pint of mashed potatoes. LYONNAISE POTATOES. add one egg. mix together on stove. Grate and chop one pint of young sweet corn. MRS. Chop fine cold boiled potatoes. beaten separately. For lyonnaise potatoes chop an onion fine. season with one tablespoonful of soft butter. pour the dressing over. B. one-half teaspoon of salt. one-half teaspoon of celery salt. POTATOES "AU GRATIN. Instead of mashing in the ordinary way. a few drops of onion juice. WHIPPED POTATOES. and lay them in the spider. WALLACE. return to the fire and stir till the potato cleaves the dish. and add enough grated cheese to cover it. C. Then cut six whole boiled potatoes into thick or half inch slices. and fry brown in hot fat. They should be very hot when brought on the table. J.
Page 28 . ECKHART. MRS. Cook until tender. MRS. WEEKS. slice them. Fill in with sweet cream or milk until you can just begin to see it. then put another layer of potatoes. let boil up once or twice. Boil your potatoes until soft. in which place potatoes. W. until you have as many layers as you wish. Remove the cover. Set in oven and bake half an hour or more. pulverized. MRS. Serve hot with your meat and other vegetables. O. pour in about one-half pint of water. take out in dish. and cooking the sugar. beat like cake. MRS. pepper. and place in a hot oven for a few minutes. SWEET POTATOES. soak over night. and dot thickly with bits of butter. and let brown. Stew pumpkin as for pie. Pare and boil till done. and cut in halves. place a lump of butter in the center. Pare and slice thin the potatoes. Pare. and another sprinkle of salt. H. smooth with a knife dipped in milk. EDD THOMAS. spread upon plates. with a little flour and water.txt ESCALOPED POTATOES. add milk or cream. put a layer in your pudding pan one-half inch deep. a dash of flour between the layers. sprinkle salt. SOUTHERN FASHION. and butter. and bits of butter over it. THOMAS. Some add. Over all pour enough water to cover well the bottom of your dish. sprinkle with pepper. also. DRIED PUMPKIN. and pies are as good as when made with fresh pumpkin. throw a spoonful of sugar into skillet. When you wish to make pie. ECKHART. butter and water into a rich syrup. and dry in the oven carefully. thoroughly browning the top. Pumpkin prepared in this way will keep well until spring. pepper. with a large spoon--the more they are beaten the better they become. Sprinkle on top one cracker. BROWNED SWEET POTATOES. E. W. MASHED SWEET POTATOES. Have in a skillet some hot fryings. J. and pour over the potatoes. Sprinkle each layer with light brown sugar. then proceed as you would with fresh pumpkin. W. MRS. drain.Recipes Tried And True (1894 Cookbook). and salt. season with salt and pepper. and mash smooth. Bake in hot oven from one-half to one hour. Put in a baking dish. and lay in a buttered pudding dish.
Serve in sauce dishes. and pepper to taste. add butter the size of a walnut. then add corn. and so on until the dish is as full as desired. and one pound pickled pork. After corn is added. butter the size of a walnut. and salt to taste. with bits of butter. put them in your kettle and stir well. and slice them on a slaw cutter. one dozen ears of corn (cut off cob). S. and season with salt. or until well browned. ECKHART. add beans cooked until they burst. and let it get hot. M. Butter a deep dish. Take one-half cup of rice. cover with water two inches above rice. EDWARD E. and parboil it. Cover pork with water. and serve. WRIGHT. EXCHANGE. Humpty Dumpty sat on the wall. serve hot with cream and sugar. MRS. and bits of butter. When cooked dry again. MRS. two tablespoonfuls sugar. boil in clear water. add another layer of tomato. Take two quarts shelled Lima beans (green). then add one tablespoon sugar. use them just as they come from the can). Bake about thirty minutes. Stir well. add a layer of the stewed macaroni. then sprinkle over them one tablespoon of flour and a little rich cream. TOMATO MACARONI. When tender. POWERS. wash it twice. EGGS. a teaspoonful of sugar. add enough water to stew tender. A. TURNIPS. halve. watch carefully to keep from scorching. Pare. Sweet potatoes are excellent cooked the same way. cook dry. add a large lump of butter. then cover with a cup or more of milk. Place a layer of cracker crumbs on top. pepper. Put one-half teacup of butter in your kettle.Recipes Tried And True (1894 Cookbook). TO STEW TURNIP. and place a layer of pared and sliced tomatoes on the bottom (if canned. Stir in flour and cream to thicken like peas. MRS. Break macaroni in pieces three inches long and boil until tender. Have your turnips sliced fine. Page 29 . NEW ENGLAND SUCCOTASH. POWERS. and pepper and salt to taste.txt STEWED RICE. E.
then put in oven from five to ten minutes. M. pour off water. SOFT BOILED EGGS. UHLER. Put eggs in a bowl or pan. MRS. in ten minutes they will be hard enough for salad. T. Beat whites to a stiff froth. and stir lightly into mixture. those that sink the soonest are the freshest. if you like them harder. and they will keep two years if desired. VAN FLEET. beat well together. This method makes the white more jelly-like and digestible. in four minutes the white part will be cooked. OMELETTE. Page 30 . leave them in longer. MRS. let stand ten minutes. Try the freshness of eggs by putting them into cold water. and then stir in lightly at the last the beaten whites. and a little salt dissolved in one-half cup of milk. and pour in mixture. GERTRUDE DOUGLAS WEEKS. one tablespoonful of flour. Serve at once. into which turn the whole. In three minutes eggs will boil soft.Recipes Tried And True (1894 Cookbook). smoking hot. put your eggs down in it any time after June. E.txt Humpty Dumpty had a great fall. H. salt and pepper. To each pailful of water add two pints of fresh slaked lime and one pint of common salt. mix well. add to the yolks eight tablespoonfuls of sweet milk. Put the eggs in boiling water. MRS. well beaten separately. If you like them quite soft. W. Have ready a hot buttered spider. and bake to a light brown in a quick oven. Fill your barrel half full with this fluid. Have ready a skillet with melted butter. THOMAS. Take eight eggs. Never attempt to boil an egg without watching the timepiece. HOW TO PRESERVE. To the well beaten yolks of five eggs add two teaspoonfuls of corn starch. one teaspoonful of good baking powder. FRENCH OMELETTE. Let cook on bottom. --MOTHER GOOSE. pour boiling water over them until they are well covered. All the kings horses and all the kings men Could not set Humpty Dumpty back again. eat immediately after pouring on second water. and again cover with boiling water.
Remove the yolks. if you choose. take out yolks. season with salt. "Mixing" comes by intuition. SARDELLED EGGS. and cut the eggs oblong. and then place in oven to brown. and cream. and cream them with a good salad dressing. EGG FOR AN INVALID. or chicken. mash fine.Recipes Tried And True (1894 Cookbook). OHIO. Sardells are a small fish from three to four inches long. pour into buttered skillet. JENNIE MARTIN HERSHBERGER. cook on top stove for ten minutes. remote shells. rather than the recipe. and a madcap to stir the ingredients up.SPANISH PROVERB It is said that "Any fool can make a salad. a dash of cayenne pepper. judgment. salt. Put two tablespoonfuls of boiling water in a sauce pan on the stove. Serve at once on a thin slice of buttered toast. break a fresh egg into it. "To make a perfect salad. and their own tastes. and cut lengthwise. Mix with chopped ham. and fill the whites of eggs with the mixture. MRS. Boil eggs for twenty minutes. and mix with the yolks of eggs and a little red pepper. vinegar and sugar to taste.txt PLAIN OMELETTE. there should be a spendthrift for oil. Make mixture into balls." but all salads are not made by fools. one tablespoonful of flour mixed smooth in one cup of milk. WILLIAMS. a little salt. a little prepared mustard. or any cold meat. They are fine for an appetizer. then drop in cold water. and then stir in lightly the whites. and the successful cooks use the ingredients. and mix them well together. SALADS AND SALAD DRESSING. but not at all stiff." -. Then take sardells. or mash fine. H. and come in small kegs. STUFFED EGGS. stir briskly until the egg is slightly set. and fill in the hollows of your whites. If you have not the salad dressing mix the yolks from six eggs with a teaspoonful of melted butter. beat together well. and remove the backbone. a wise man for salt. C. TIFFIN. Page 31 . a miser for vinegar. beaten stiff. Boil some eggs hard. and a little pepper. Remove the shells. like mackerel. Stir into the well beaten yolks of four eggs one-half tablespoonful of melted butter.
H. three-quarters same bulk of chopped celery or cabbage.txt Any number of salads and fillings for sandwiches for home use. chicken. Add to the above dressing just before serving. Take white and choice dark meat of a cold boiled chicken or turkey. veal. and mixed with sufficient of the dressing to make a paste the consistency of butter. Garnish the dish or dishes with the white of the egg. or a like amount of crisp cabbage. salmon. then stir in one tablespoon even full of common mustard. Now you will have dressing sufficient for a dozen or fifteen plates of salad. chopped fine. STOWE. spread this on thin slices of bread. sharp vinegar.Recipes Tried And True (1894 Cookbook). Veal. and a few Page 32 . can be utilized by the judicious cook in connection with the dressing. and stir rapidly for three minutes. The secret of success of the dressing lies in the mixing of the ingredients: Powder the cold yolks of four hard boiled eggs. chopped exceedingly fine. can be made at little cost and trouble. terrapin. by Yours respectfully. LETTUCE SALAD. sardines. one-half teaspoonful of salt. cut in irregular shapes. etc. SANDWICH FILLING. teas or receptions. little-neck clams. two bunches of celery.. and stir for five minutes. one pound of crisp lettuce. M. cut in one-half inch squares. etc. with the white of the eggs. Dedicated to the Committee. CHICKEN SALAD. and two heaping tablespoonfuls of pulverized sugar. chop fine. MRS. When mixed thoroughly. by using the following simple recipe for dressing. one fourth of a lemon (with rind). two small onions. chicken. and you have most delicious sandwiches. JOHN LANDON. scollops. to which add the thin slices of two or three small radishes. add three tablespoonfuls of good table oil. and thoroughly mix with the dressing. LOBSTER SALAD.. or sliced fine. garnish with the white of the eggs. Serve on a lettuce leaf in individual dishes. then add six tablespoonfuls of good. chopped fine. Take one pound of fresh or canned lobster. Take ham. and one that will keep in a cool place for weeks.
Two or three hours before using. mix meat. rub to a fine powder. four dozen eggs. and put with the chicken.txt cucumber pickles. Take two large chickens. teaspoonful pepper. and keep on ice until ready to serve. Pour the dressing over the chopped meat. Chop as much celery as you have meat. stir in the other ingredients. cabbage.. For the dressing. mix thoroughly. Two chickens. and add the whites of eggs. if desired. H. season with French dressing as below. Take as much chopped cabbage as you have minced chicken. with ten cents worth of celery seed. CHICKEN SALAD. celery. beat to a froth. two gallons of good strong vinegar. add the creamed butter and yolks. If unable to get celery. For the dressing take the yolks of two hard boiled eggs. pepper. teaspoonful mustard. liquid. and. Mix the cooked yolks with the raw egg. Chop whites. five hard boiled eggs. two teaspoonfuls white sugar. MRS. mix with two spoonfuls of salad oil. let stand until cold. last of all. G. CHICKEN SALAD. three pounds of butter. take six yolks and one whole egg. Let all cool. three pounds of light brown sugar. Mix all together. and cream yolks with butter. etc. H. CHICKEN SALAD FOR TWO HUNDRED. use crisp cabbage. boiled hard. boiled tender and minced fine. one pint of good vinegar. before it boils. pick in small bits. If you use celery seed. LUCAS. boil it in the vinegar. salt. also. MRS. a little pepper and salt.Recipes Tried And True (1894 Cookbook).--One saltspoon of salt. W. boil tender. heated. then pour over the celery and chicken. chop the whites of the boiled eggs. A. ten cents worth of yellow mustard. one spoonful mixed mustard. mix with it a teaspoonful of salt. Part celery and part cabbage can be used. and one raw egg. CHICKEN SALAD. Shred cold boiled chicken. Boil down the liquid in which the chickens were cooked until it forms a jelly. one pint vinegar. add one teacup of the broth and oil from the chicken. stirring all the time. FRENCH DRESSING. WRIGHT. and measure one pint chicken and one pint celery. and dressing. fifty heads of celery. and stir all well together. ECKHART. A. MRS. MRS. mustard. BEALE. and season to taste. chopped well and mixed together. and skim. T. Thirty chickens. cooked and cut medium fine. then add three teaspoonfuls salad oil. cook till thick. one-half saltspoon of white Page 33 . B. one-half cup vinegar. mustard. H. Boil vinegar and sugar together. salt and pepper to taste.
POTATO SALAD. After it is cooked. pour boiling water on them. arrange it. make an excellent salad. DR. and three-fourths cup of cream. and garnish with parsley. cook until thick. let them stand a short time. cover with strong vinegar. then add one egg. Lay a slice of this jelly on lettuce leaves. and pour dressing over. and six times both recipes for dressing. adding the oil slowly. add one-half cup hot vinegar. add three tablespoonfuls melted butter. CUCUMBER SALAD. Page 34 . E. drained and dressed with a simple oil and vinegar dressing. For a company of seventy-five. mix it with the boiled dressing given below. THOMAS.Recipes Tried And True (1894 Cookbook). ELIZA DICKERSON. Put in double boiler. MRS. just before using. BOILED DRESSING. beat to a cream. well beaten. TOMATO SALAD IN WINTER. salt. then throw them into cold water. and mustard to taste. If you like filberts in the salad. put on ice until cold. six white onions. one-fourth teaspoon of onion juice. and boil ten minutes. MRS. use six chickens. While it is cooking. one-fourth saltspoon of cayenne pepper. break into halves. or mayonnaise.txt pepper. turn into a bowl. two teaspoons of salt. if prepared. or melted butter. and drain twelve hours. MRS. add white mustard seed and celery seed. and with gelatine make it into a jelly that will mold. Two dozen large cucumbers. and serve with mayonnaise. mix well. FISHER. BEAN SALAD. add one tablespoon of melted butter. one heaping teaspoon of flour. put into salad before you pour on the boiled dressing. chopped fine. remove the skins. Cold cooked stringed beans. salt well. The yolks of five eggs. and one cup hot water. one onion (chopped fine).--Mix one teaspoon of mustard. one tablespoon of vinegar. When done. MISS ANN THOMPSON. Put in pepper. Take the juice from a can of tomatoes. and three pounds of filberts. three tablespoons of olive oil. two tablespoons of sugar. or Lucca oil. add to salad just before serving. mix in the order given. When ready to serve your salad. five tablespoonfuls vinegar. W. Slice potatoes thin. then.
three eggs. one tablespoon sugar. season with pepper and salt. six tablespoons of cream or milk. DRESSING. one saltspoon salt. MRS. one cup of sugar. Garnish with hard boiled eggs. a pinch of cayenne pepper. WRIGHT. and one-half cup sugar. BELINDA MARTIN. stirring constantly till it thickens. Slice hot boiled potatoes into your salad bowl. one pint of good vinegar. sliced thin.--Yolks of nine fresh eggs. Yolk of one egg. chopped fine. Add the well beaten yolks of five eggs to five tablespoonfuls of boiling vinegar. pinch of cayenne pepper. MRS.Recipes Tried And True (1894 Cookbook). one tablespoon of sugar. MRS. MRS. A. G. and stir until cool. Add two tablespoonfuls butter. Boil the above mixture.txt GERMAN POTATO SALAD. One small head of cabbage (cut fine). and mustard. SALAD DRESSING. MRS. VOSE. stirring constantly. one Page 35 . MRS. put one-fourth cup of the hot fryings into a skillet with one cup of good vinegar. Remove from the fire. salt and pepper to taste. POTATO SALAD. Season with one teaspoon mustard. Early in the spring young dandelions added to this are very nice. DE WOLFE. MOORE. CABBAGE SALAD. Sprinkle very freely with salt and pepper. six small onions. cook until it thickens. CHAS. E. small half teacup of vinegar. and mix well. Let dressing come to a boil. Beat three eggs. and add a teaspoon each of salt. mix thoroughly and set in top of teakettle. Use oil in place of butter. WEYMOUTH SALAD DRESSING. SEFFNER. H. and pour over cabbage while hot. and one onion. One gallon cold and thinly sliced good potatoes. POTATO SALAD DRESSING. let boil a moment. one-half cup butter. one tablespoon of sugar. pepper. one cup of good cider vinegar. well beaten with one tablespoon of flour. one cup of cream. and add one pint of thick sweet cream when the mixture is almost cold. one of salt. Two small cucumbers sliced will greatly improve this salad. if preferred. Pour over this the hot vinegar. DELL W. butter the size of an egg. After frying ham. two teaspoonfuls of ground mustard.
six eggs. cook till thick as cream. and keep in a cool place. one-half cup of vinegar. stir this into the vinegar rapidly to prevent burning. but a little larger. H. sweeten and flavor to taste. stewed and well beaten. pinch the crust closely together at sides and ends. one teaspoonful of baking powder. one teacup best cider vinegar. two-thirds of a cup of butter. Beat one egg. and one cup of sugar. add this to the flour. flavor to taste. LINSLEY. The beauty of this pudding is that you are always sure of success. chopped fine. and cover this crust. two tablespoons corn starch. Put in self-sealing can. Six good-sized apples. Bake with an under crust. two tablespoonfuls of flour. and stir into it half a cup of milk. one teacup white sugar. and let come to a boil. SMITH." APPLE PUDDING. PUDDINGS "The proof of the pudding lies in the eating. Roll plain pie crust as you would for pie. SAUCE. one pint of sweet cream. add a layer of sugar. Take the yolks of six eggs. place in dripping pan with one-half a cup of butter. one tablespoon pure mustard. Roll all up. It can be eaten with whipped cream and is excellent. ECKHART. Pare and slice two sour apples. then add a layer of raisins. MRS. Beat the rest of the ingredients to a cream. etc. into this rub one tablespoonful of butter. and sprinkle with bits of citron. one pint water. butter size of small egg. MAYONNAISE DRESSING. one-fourth pound of butter. and press into the dough. Put the water and vinegar in granite iron vessel.--One cup of sugar.Recipes Tried And True (1894 Cookbook). beaten separately. a pinch of salt. This recipe makes enough for a family of four. and sprinkle with cinnamon. G. Add one-half cup of thick cream before using. T. chop up some apples. MISS KITTIE M. pour enough boiling water over it to Page 36 .txt teaspoon mustard. Mix together one cup flour. APPLE BATTER PUDDING. H. one teaspoon salt. H. MRS. WRIGHT. APPLE ROLL. W. boil three minutes. three gills of boiling water. MRS. Bake about one-half hour.
or enough to make a thin batter. and a little salt. remove the core by cutting from the end into the middle. Mix one pint of rolled crackers. add the whites of eggs. whites of three eggs. pour this into the dish around the apples and into the cavities. LIVINGSTON. One egg. one pint of boiling water. two tablespoons corn starch. put in oven and bake three hours. CUP PUDDING. three eggs. mix with fresh fruit or raisins. Lastly. two tablespoonfuls of sugar. Pare six or eight large good cooking apples. three tablespoons sugar. with the opening upward. MRS. one-half cup of milk. and serve with this-SAUCE. and sufficient flour. CHOCOLATE PUDDING. It is delicious. Serve with butter and sugar. Put milk in kettle.--Beat one cup of sugar with butter the size of an egg. and serve with this-SAUCE. and one tablespoonful of butter. ALICE KRANER. G. one and one-half teacups of flour. A. One cup of sugar. MRS. Page 37 . One pint sweet milk. wet in cold water. Take out.Recipes Tried And True (1894 Cookbook). baste every half hour as you would turkey. MRS. dissolved in a little milk. Make a thin batter. one and one-half cups of flour. as near together as they can stand. NELLIE LINSLEY. bake as a cake. CORN STARCH PUDDING. and the corn starch. Flavor with lemon. bake two hours. one-half to three-fourths pint of water. and one quart sweet milk. one and one-half teaspoons baking powder. BIRDS NEST PUDDING. one cup white sugar. JENNIE KRAUSE. four tablespoonfuls of chocolate. add sugar. and serve sliced thin.--Two tablespoonfuls butter. and when it reaches the boiling point. the roll will have a crust like taffy. Bake in a quick oven. JOHN KISHLER. When done. Let boil two or three minutes. and one tablespoon flour.txt half cover the roll. using one quart of milk. flavor with vanilla. and steam twenty minutes. stirring all the time. so as to leave the apple whole. COTTAGE PUDDING. place them in a deep pie dish. MRS. three tablespoons butter.
without stirring. Scald one pint of milk. Serve with this-SAUCE. one cup seeded raisins. one egg. mix. VOSE. stir in three-fourths cup of Indian meal. MRS. two teaspoonfuls of baking powder. two tablespoons flour. two tablespoonfuls molasses. One quart of flour. one-half a cup of butter. STEAMED INDIAN PUDDING. One-half a cup of molasses. H. one egg. Flavor with vanilla. Serve with this-SAUCE. and a pinch of salt. and fill the dish. one pint of cold milk. flavor with lemon. mix with Page 38 . with a pinch of salt. one cup sugar. M. Bake one hour. H. over this the layer of chocolate. and then the remainder of the white. one and one-half cups of flour. one-third cup molasses. MRS. well beaten. pour over it. stir into it one-half cup of Indian meal. one teaspoonful sugar. To the remaining one-third. BAKED INDIAN PUDDING. Scald one quart of milk.Recipes Tried And True (1894 Cookbook). and a pinch of salt. and let cook a few minutes. mix. MRS. Set two-thirds in a cool place. add half a cake of chocolate. two eggs (beaten stiff). Beat two eggs with a half cup of cold milk. ECKHART. Put a layer of half the white pudding into the mold. VOSE. W. M. B. one-half a cup of sour milk. FRED. Bake in a slow oven about four hours to obtain the color and flavor of the old-fashioned pudding. One-half cup sour milk.--One cup sugar. R. butter size of an egg. add the white of egg. softened and mashed. flavoring it with vanilla. and steam two hours. and one-half teaspoonful of soda. SCHAEFFER. one-half cup butter (beaten to a cream) one teaspoonful water. One-half a cocoanut or one-half a pineapple may be substituted for the chocolate. B. heat to a scald. When this is cold.--One egg. MRS.txt whipped to a stiff froth. a pinch of salt. yolk of one egg. and steam two hours. one teaspoonful soda. and one pint boiling water. FRUIT PUDDING. one-half cup molasses. a little salt. JOHNSON. one-half cup butter. corn meal for a stiff batter. BAKED INDIAN PUDDING. Beat it. GOLDEN PUDDING.
Pour into the pan one-half pint of water. pour over them a cup of sugar. one heaping teaspoon of cloves. one cup milk. grated rind of one lemon. six even tablespoonfuls sugar. Spread over the pudding a layer of jelly and the whites of Page 39 . B. C. CLARK. OCEANICA PUDDING. pour the batter over it. MRS. add yolks of three eggs. One-half pound figs. one cup of sugar. place in a buttered pan. one-half a nutmeg. and roll as for pie crust. and sugar. and boil for three hours. one-half cup of sugar. steam three hours. ORANGE PUDDING. cover tightly. On top of each dumpling put a lump of butter. One pint of bread crumbs. This can be kept any length of time. and serve with sweetened milk or cream. one heaping teaspoon of cinnamon. W. one quart of milk. W. cut off slices and steam one-half hour. when nearly cold. Put in a buttered mold. in each piece put half of an apple or peach (pared). C. three ounces butter. add the other ingredients by degrees. two and one-half ounces powdered sugar. pinch the corners together. MRS. three-fourths cup of chopped suet. Beat whites of the eggs with a little sugar.txt milk. but not watery. Four cups of flour. two eggs. cut into pieces four inches square. and one teaspoon of soda. RAPP AND MISS NELLIE LINSLEY. and bake. FRUIT PUDDING. butter the size of an egg. MRS. and mix first with the butter. four [one?] cups of sweet milk. one heaping tablespoonful baking powder. a tablespoon of corn starch. B. one-fourth pound grated bread. One egg. NED THATCHER. Bake. FIG PUDDING.Recipes Tried And True (1894 Cookbook). ENGLISH PLUM PUDDING. into which has been stirred the juice of one lemon. a little cinnamon. four eggs (yolks). six heaping tablespoonfuls flour. Take one pint of boiling milk. Beat the whites of three eggs with one cup of sugar. milk to make batter a little thinner than cake dough. one half cup of molasses. one small teaspoonful of salt. spread over the top. mix. BUTCHER. and bake until done. Put fruit in baking dish. pour over the oranges. When ready to use. MRS. one-half cup of sugar. MISS ANN THOMPSON. boil until it thickens. Chop the figs fine. one cup of raisins. Seed and slice five large oranges. sprinkle with bread crumbs. one-half cup of currants. and brown in oven.
Serve with cream. IRA UHLER. the grated rind of one lemon. PUDDING. a little salt. one-half a cup of sugar. one cup of sugar.txt eggs. so that it can be removed without breaking the custard). or vanilla. This is a very delicate dish for invalids. one-half a cup of butter. and two cups of flour.Recipes Tried And True (1894 Cookbook). T. J. one heaping teaspoon of baking powder. McNEAL. Serve with cream. M. When done. H. one egg. Place in oven. COLD CUSTARD MADE WITH RENNET. sweeten to taste. Fill a pan one-half full of fruit. four eggs. Fill a pudding dish with peaches. B. four eggs. a pinch of salt. Flavor with lemon. MRS. MRS. Serve with sauce. QUEEN PUDDING. and a piece of butter the size of a hen's egg. Use a piece of rennet about the size of a half dollar. the yolks of four eggs. Put pan in a steamer. Put back in oven. POTATO PUDDING. one teaspoon of baking powder. and brown lightly. REED. To be eaten with sauce. MRS. nutmeg. and bake until a rich brown. and pour the mixture over it. one teacup of sugar. and warm it to the heat of new milk. set in a cool place until solid. One pint of bread crumbs. F. J. mix with water or sweet milk to form a thick batter. Soak the rennet in three or four tablespoons of warm water a few moments. beaten to a stiff froth with one cup of sugar and the juice of the lemon. sweetened with sugar. E. One and one-half pints of mashed potato. Bake like a custard. McMURRAY. one tablespoon of butter. and steam one hour. cover with the whites of the eggs. J. Take two quarts of good sweet milk. flavor with nutmeg. Replace in oven until a nice brown. one quart of milk. PEACH PUDDING. and laid out over the edge of the pan. One pint of flour. Page 40 . pour over them a batter made of one pint of sweet milk. cooked and sweetened. and salt to taste. one cup of flour. Bake one hour. one cup of sugar. then place it in the middle of the pan of milk (with a string attached. one quart of milk. one-half cup of butter. MRS.
MRS. Put a plate over the top. turning the apples to prevent them drying. when the bread is saturated with the boiling juice. pare and core six large apples. stir up from the bottom. W. EDD THOMAS. Stew prunes. season to taste. and bake one hour. J. MRS. PRESBYTERIAN PUDDING. and put into a quart of milk. and serve cold. When quite soft. Serve with sugar and cream. put the bread in alternate layers in a deep dish. Soak one teacup of tapioca in water over night. or lemon peel. TAPIOCA CREAM. Stir the yolks of three eggs into the tapioca. FISHER. Cherries. and will make a most delicious dessert. Wash a small cup of rice. and while boiling put in a few thin slices of white bread. Page 41 . and pour off the liquor. MRS. leaving a thick layer of fruit for the top. Cover one cup of "Farina" tapioca with a pint of water. Open a pint can of peaches. with powdered sugar and cream. place them in a pudding dish. When the mixture begins to brown on top. MRS. Beat the whites of the eggs stiff and put on the top of the cream. BARLOW. WITH APPLES. PEACH TAPIOCA. fill the cavities made by removing cores with sugar and a little grated nutmeg. Turn into a dish. add to this the tapioca. and when cool. and cook slowly over a moderate fire until the tapioca is clear and tender. and let it come to a boil. Two hours before dinner. Serve cold. let it boil a few minutes. S. then stir in the peaches. turn over them the tapioca. set one quart of milk in a kettle of boiling water. repeating this until the pudding is done. set on ice. and set in oven three hours before dinner. MRS. ELIZA DICKERSON. add a cup of water. Whipped cream is preferable. or any small fruit. allowing it to soak until all the water has been absorbed. If it becomes too dry. Serve with hard sauce of butter and sugar. add one cup of raisins. or berries can be used instead of peaches. sweeten to taste. keep in a warm place but do not cook. WEEKS. Bake one hour longer. TAPIOCA PUDDING. with one cup of sugar. Soak one teacup of tapioca and one teaspoon of salt in one and one-half pints of cold water for five hours. add more milk. O. In the morning. unfermented grape juice.Recipes Tried And True (1894 Cookbook). DR. E.txt RICE PUDDING.
one teaspoonful butter. one cup molasses or sugar. Page 42 . and boil three hours. MRS. add the white of egg. a little salt. with two teaspoonfuls baking powder. H. chopped very fine and mixed thoroughly with three cups of flour. one-half cup of butter (beaten to a cream). heat to a scald.txt SUET PUDDING. SAUCE. one cup raisins (seeded). CAMPBELL. O. one cup of suet (chopped fine). R. MRS. Two cups or suet (chopped fine). one large cupful of seeded raisins and one-half cup currants. mix with the flour and suet. one cup molasses. JOHNSON AND MRS. WILDBAHN. yolk of one egg. or a half cup of butter.--One cup of sugar. one tablespoonful of cinnamon. If sugar is used. mix well. and a teaspoon of soda. SUET PUDDING. one cup of sweet milk. One cup of molasses. put in a pudding bag. FRED.--One cup of sugar. WALTER. Add. Steam two hours. C. C. one half cup water. one large teaspoon soda. with a pinch of salt. milk enough to make a stiff batter. two and a half cups of flour. one cup sweet milk. four cups flour. a little salt. mix with the sour milk. Flavor with lemon. add a pinch of salt. STEAMED SUET PUDDING. two cups of stoned raisins. One and a half cups suet. at the last. to which add one rounded teaspoonful of soda. one cup chopped raisins. J. Steam at least two hours. and steam three hours. One cup of suet (chopped fine). SHARPLESS. three cups flour. SUET PUDDING. well beaten. MRS. Flavor with lemon. a pinch of salt. SAUCE FOR PUDDING. MRS. one tablespoonful of water. SHAEFFER. half cup of currants. spice to taste. one cup of sugar. the yolk of one egg. MRS.Recipes Tried And True (1894 Cookbook). one cup of raisins. and one teaspoon of cinnamon. and one cup sour milk. mix. C. SUET PUDDING. three cups flour. One cup of suet (chopped fine). mix. one teaspoonful flour. one cup milk. if molasses. Serve with drawn butter sauce. two eggs. P. one teaspoonful allspice. and steam three and one-half to four hours.
one teaspoonful each of ground cloves. and will form a nice jelly throughout the pie. three cups of flour. Flavor to taste. Be sure that you have plenty of incisions in the top crust. use just enough cold water to stick it together. Use very cold water. PASTRY. and steam from four to six hours. prick the bottom crust with a fork to prevent blistering. saltspoon of salt. then pinch it closely around the edge. pour in pudding pan. roll thin. add the salt. cut the lard into the flour with a knife. This rule makes three small loaves. and bake in a moderate oven. and cinnamon. one cup of sweet milk. One cup of raisins. and always from you. and just as little as possible. mix. Roll from you.Recipes Tried And True (1894 Cookbook). rich crust. MRS. Bake with under crust only. and rub in the shortening. of making them good). MRS. add some butter when rolling out. This will give you a firm. handling as little as possible. one cup of New Orleans molasses. sift the flour. a little salt. PIE CRUST. With one cup of flour. sprinkle some granulated sugar on top. CUSTARD PIE. If juicy. Use enough ice water to hold all together. set in oven a moment to dry the top. one quart of milk.--Take one cup shortening (lard and butter mixed). FILLING. ELIZA DICKERSON. and a little salt. PIES. There are plenty of women capable of choosing good husbands (or. good judgement. prepare the bottom crust as above. with sauce to suit taste. if not good when chosen. yet these same women may be ignorant on the subject of making good pie. For all kinds of fruit pies. Stew the fruit.--Yolks of four eggs. "Who dare deny the truth. and sweeten to taste. and sprinkle thick with granulated sugar. then brush it well with the white of egg. and great care should be used in making all kinds of pastry. FLORENCE ECKHART. Serve very hot. three cups of flour. one cup of beef suet. TURNER. one teaspoonful of soda. there's poetry in pie?" --Longfellow.txt TROY PUDDING. If wanted richer. put a good layer of corn starch on top of the fruit before putting on the top crust. Ingenuity. One-third the quantity given is enough for one pie. It will keep to warm over when needed. a little salt. ginger. This will prevent the juice from running out. handle as little as possible. Page 43 . GEO. and one-half cup of sugar. use one tablespoonful of lard. When taken from steamer.
Recipes Tried And True (1894 Cookbook). A. One cup of sour cream.txt ORANGE CREAM PIE. CHOCOLATE PIE. beat all together in a warm crock. AULT. MRS. SEFFNER. yolks of two eggs. and put into baked crust. beat all well together. ALICE KRANER. Beat thoroughly the yolks of two eggs with one-half cup of sugar. Beat the whites to a stiff froth. G. CREAM PIE. fill pie and bake. one tablespoon of flour. CHESS PIE. Spread on the pie and bake a light brown. IVA FISH. RAPP. A. one pint of milk. Three-fourths cup of sugar. one egg and a pinch of salt. C. put in oven and let it slightly brown. CREAM PIE. E. NEW YORK. sugar. dissolved in a little milk. and let cook about three minutes. pour this into a baked crust. and brown quickly. MRS. one cup of sugar. One cup of milk. MERINGUE. yolks of two eggs. one tablespoonful of corn starch. flavor with extract of orange. cool. Cook milk. MRS. and one even tablespoon of corn starch. heat the custard to near boiling. one cup seeded and chopped raisins. butter the size of an egg. two tablespoons of sweet milk. Put white of eggs on top. yolks of three eggs. flavor with extract of orange. Page 44 . MRS. HARVEY AND MRS. Bake with two crusts. MISS LOURIE. flavor with nutmeg. stir in a pint of boiling milk. two tablespoons of sugar. spread on top. one-half cup of sugar. and eggs together. One tablespoonful of corn starch. let it boil up once. add one heaping tablespoon of flour. W. then stir in the corn starch. C. sprinkle with sugar and brown in oven.--Whites of two eggs. P. Beat the white of eggs with a teaspoonful of sugar. pour into one pint of boiling milk. CORN STARCH PIE. add one-half cup of sugar. put over pie. well beaten with two tablespoonfuls of sugar. then add a teaspoon of vanilla or lemon and a pinch of salt. and pour into a baked crust.
three cups of sugar. LEMON PIE. the yolks of three eggs. Butter a deep plate. add one pint sweet milk. and squeeze out the juice. HUGHES. and let come to a boil. MRS. JENNIE KRAUSE. A. and the juice and rind of one small lemon. put over top. Moisten a tablespoonful of corn starch. Grate the rind of the lemon. one egg. MARTIN. LEMON PIE. one cup of sugar.Recipes Tried And True (1894 Cookbook). G. MRS. juicy lemon. Put one cup of sugar and a piece of butter the size of an egg in a bowl. and bake. MRS. the yolks of two eggs. MRS. Put in oven. three cups of water. and bake with bottom crust. Take the whites of eggs for frosting. wet with cream. Make into custard. When a little coo]. Beat up the whites of two eggs. Beat the whites of eggs with a little sugar. H. BEICHER. One lemon. Page 45 . pour it over the sugar and butter. LEMON PIE. Bake crust first. one cup of boiling water. DE WOLFE. add two and one-half cups of boiling water. add the beaten yolks of two eggs. MRS. add the other ingredients. and brown. and turn in filling. and put over the top. and squeeze out the pulp and juice. one heaping cup of sugar. LEMON PIE. put in pans prepared with pastry. one tablespoon butter. and one good-sized cupful of boiling water into a pan on the stove. cook until thick and clear. Grate the rind of one smooth. butter the size of a walnut. and brown a little. and one-half cup sugar. the yolks of two eggs. LEMON PIE.txt Grate a tablespoonful of Bakers chocolate in a dish. add one tablespoonful of flour. and stir in the rind and juice. and bake. This is the crust. M. One heaping tablespoon of corn starch. one-half cup of flour. and brown lightly. and one tablespoon of butter. when it boils. Pour in the mixture. E. and cover all over with cracker dust (very fine crumbs). This will make one large pie. with a little pulver ized sugar added. SUSIE B. and stir it into the water. then frost with the whites (beaten stiff). straining it on the rind. Grate the rind and squeeze the juice from two lemons. beat all together. Bake with lower crust. put in a stew pan. then stir in one large tablespoonful of corn starch.
two pounds brown sugar. MRS. take one lemon. SUMMER MINCE MEAT. one-half cup of vinegar. For three pies. two eggs. add one-half cup of sugar. LEMON PIES. one teacup of chopped raisins. MRS. Beat the whites to a stiff froth. Chop fine four pounds of good boiled beef (one tongue is better). and eight apples. two ounces ground cloves. one teacup of molasses. FENTON FISH.Recipes Tried And True (1894 Cookbook). and let cook about three minutes. spread on top. a few raisins. MARY AULT. two tablespoonfuls salt. one tablespoonful of corn starch. diluted with water. A. one pound citron (cut fine). LEMON PIE. and brown in oven. After the pie is baked. beat the whites of the eggs with one tablespoon of sugar. add a glass of grape jelly. a piece of butter as large as a hickory nut. MARY DICKERSON. six rolled crackers or bread crumbs. two pounds of currants. one and one-half cups of water. spread over pie. H.txt For one pie. boil all together for the custard. one cup of water. make into custard. one pound suet. G. and pour into a baked crust. MRS. add one heaping tablespoon of flour. cinnamon. to three cups of flour. one egg. MRS. one and one-half cups of sugar. one large spoon of flour. and let slightly brown. one pint boiled cider. add two pounds of raisins (seeded). and two cups of boiling water. allspice. cloves. two teacups of hot water. dissolved in milk. One cup of sugar. reserving whites of eggs for the top. LIVINGSTON. a little butter. and nutmeg to taste. MINCE MEAT. one-half cup of butter. add to this the juice and grated rind of one lemon. and one even tablespoon of corn starch. and two heaping tablespoons of flour. When ready to bake pies. This may be canned like fruit.--One cup of lard. Put in oven. JOHNSON. CRUST. Page 46 . the grated rind and juice of one lemon. two grated nutmegs. yolks of two eggs. LEMON PIE. pour into one pint of boiling milk. take one lemon. and a little salt. Beat thoroughly the yolks of two eggs with one-half cup of sugar. Two teacups of sugar. and sugar if needed. one cup of sugar. two eggs. R.
PUFF PASTE. eight eggs. until soft. five teaspoons of mace. one cup of Orleans molasses. reduced to the proper consistency with rich milk and melted butter or cream. and one tablespoonful of vanilla. three bowls of raisins (half of them chopped). One quart of pumpkin. mix slightly with one and one half cups of flour. four teaspoons cloves. E. cinnamon and nutmeg to taste. just enough to hold together. one teaspoonful of salt. moisten with very cold water. seven teaspoons even full of salt. one cup of brown Page 47 . MRS. or good sweet pumpkin. H. T. one of ginger. and a pinch of salt. one teaspoon of cinnamon. MRS. one of cinnamon. two and a half bowls of suet. one of cloves. get into shape for your tin as soon as possible. TRISTRAM. two-thirds cup of sugar. Put one-half cup of butter into an iron frying pan over the fire. PUMPKIN PIE.Recipes Tried And True (1894 Cookbook). PUMPKIN PIE. FAIRFIELD. six teaspoons cinnamon. and put through a colander. one half teaspoon of vanilla. PUMPKIN PIES. add one quart of strained pumpkin. B. one grated nutmeg. Bake in moderate oven. a little salt. three nutmegs. Brush the paste with the white of egg. MRS. SEFFNER. one of pepper. mix with sweet cider. stirring all the time. BLUE STOCKING PUMPKIN PIE. MRS. MRS.--One third cup of lard. one-half pint of milk. F.txt MINCE MEAT. half a pound of citron (chopped very fine). Two tablespoonfuls of cooked pumpkin. Brush the crust with white of egg before filling. Three and a half pint bowls of chopped meat. This will make five pies. STOLTZ. C. C. two bowls of currants. one-half cup of sugar. one half teaspoon of lemon extract. one egg. Steam Hubbard Squash. LINSLEY One coffeecup of mashed pumpkin. let it cook a few moments. U. This is enough for one pie. beaten separately. four bowls of apples. with under crust only. one half nutmeg. one teaspoon of ginger. put into a large bowl or crock. When it begins to brown. two large cups of sugar. four bowls of granulated sugar. one tablespoonful of flour a small pinch of salt. Bake in a hot oven until a rich brown. add two quarts of good rich milk.
Make a puff paste. in which has been melted a heaping tablespoonful of butter. Stir in whites of eggs the last thing. PLUM PIE. H. To each cup of minced figs. FIG TARTS. MRS. P. one tablespoon each of nutmeg. and one-half cup of water. put in a layer of Damson plums. sprinkle with cinnamon and sugar. one-half large tablespoonful of butter. R. and one teaspoon of salt. one cup of brown sugar. and put on top a soft frosting. MRS. ECKHART. or one large one. one-half teaspoonful of ginger. and butter the size of a walnut.--One-half pound figs. one egg.Recipes Tried And True (1894 Cookbook). Put in the oven. pinch them together to hold the filling. Put on stove. turn every other one to the center. take from the oven. and cut out the stems. let come to a boiling heat. the yolks of two eggs. H. or three small pies. put one cup of sugar. One cup of white sugar. LINSLEY. Fill the shells. Line a pan with puff paste. add three drops of vanilla extract. This will make two large. SUSIE SEFFNER. JOHNSON. grate the yellow rind and squeeze the juice. PUMPKIN PIE. then add one and a half cups of boiling water.txt sugar. soak. and let it bake until the crust is done. Return to the oven until it is a very delicate brown. roll about twice the thickness you would for pie. and cinnamon. MRS. one large tablespoonful of flour. one grated lemon. three eggs. T. LEMON TARTS. beat until light. two tablespoons of flour (rounded full). SHARPLESS. O. ginger. When baked. score in eight parts about one-half inch deep. beaten to a stiff froth with four tablespoonfuls of sugar. mince very fine. Bake in forms cut with the lid of a pound baking powder can. and put in tart shells. One-half pint of stewed pumpkin. LEMON PIE. one-half teaspoonful of vanilla. boil until it jells. JULIA P. FIG FILLING FOR TARTS. but not boil. One scant cup sugar. lastly. MRS. whites of three eggs beaten to a froth. put on top a batter made from three Page 48 . One lemon. one pint of hot milk. one pint of milk. MRS. This makes two small pies. cover with the whites of two eggs.
cayenne pepper. MRS. beaten lightly. set this on stove. add a little salt. one cup of sugar. let cool before making into pies. an egg. BUTCHER. one teaspoon of baking powder. melted together in a sauce pan. one cup of flour. CHEESE FONDA." --SHAKESPEARE HOW TO MAKE A WELSH RARE-BIT. Two scant cups of milk. as a relish. one cup of sugar. L. you can make three good-sized pies. after it boils again. This is used as a course before serving a dinner. one cup of boiling water. and one teaspoonful of soda. let come to a boil. MRS. W. There's pippins and cheese to come. four cups of flour. Serve hot. or yolks of two. The filling will keep for some time. one cup of molasses. C. put in a small piece of butter and a little grated nutmeg. Cut up one pound of cheese in small pieces. one tablespoonful of cinnamon. WELSH RARE-BIT. add three eggs. cover slices with the melted cheese. mustard.txt eggs. DAVIDSON. BUTCHER. W. and place in a dish. Stir until smooth. One teacupful of raisins (seeded and chopped). M.Recipes Tried And True (1894 Cookbook). MRS. C. a teaspoonful of butter. This is sufficient batter to cover three pies. stir until melted. the juice of one good-sized lemon. RAISIN PIE. Serve warm. DENISON. three tablespoons of cold water. By doubling the amount. CHEESE. This makes one very large pie. one-half cup of butter or lard. then add four heaping teaspoonfuls of flour. wet in a little cold water. one cup of cold water. and pour over the toast. MRS. seasoning with salt and pepper. MOLASSES PIE. "I will make an end of my dinner. One-half pint of grated soft cream cheese and one-half cupful of cream. season with Page 49 . Have ready toast on a hot dish. J. M. One cup of sugar. Bake in crust as you would custard pie.
Take salted wafers. pepper and salt. and not too much salted." In making cake. and a pinch of soda. the butter fresh and sweet.txt one teaspoon of butter. and always sifted. or granulated sugar is best for all cakes. Oven of even heat. and serve with meats or salad. SCHAEFFER. FRED. CHEESE WAFERS. Much care should be taken in breaking and separating the eggs. and sprinkle thickly with grated cheese. and one-half pound of grated cheese. Bake a light brown in a quick oven. and cut with pastry wheel in long. two cups of grated cheese. one teaspoon of baking powder. Success will be complete. and bake in rather a hot oven. MRS. FLORENCE ECKHART. Serve with salads. CHEESE STICKS. with dry crumbs on the top. Spread thickly between thin slices of buttered toast. salt. Place in a dripping pan. butter same as for pastry. butter them on one side. dissolved in a little hot water. narrow strips. then add one cup of dry and fine bread crumbs. roll thin. Bake in quick oven. One cup of grated cheese. one cup of flour. roll thin. the ingredients used should be of the best quality--the flour super-fine. and water enough to roll out like pie dough. put into a warm oven about fifteen minutes. half teaspoonful of mustard. cut in narrow strips. Serve at once. "With weights and measures just and true. Well buttered tins and quiet nerves. red pepper. One imperfect egg would spoil the entire lot. a small pinch of cayenne pepper. CHEESE STRAWS. mix it well. Break each egg separately Page 50 . CHEESE SANDWICH. Heat two cups of milk and one of grated cheese. One cup of flour. one teaspoon of salt. Coffee A. The bread and cheese should both be dry before grating it. CAKES. Put in a buttered dish. and equal care taken as regards their freshness.Recipes Tried And True (1894 Cookbook). then add two cups of fine bread crumbs.
Whites of five eggs. This is easy to make. two and one-half cups of flour. MRS. three cups of flour. WHITE CAKE. Deep earthen bowls are best for mixing cake. whites of five or six eggs. If it should brown too fast. Before beating the whites. which must be regulated according to the cake you bake. Never use an egg when the white is the least discolored. C. Flavor with lemon. If any is allowed to remain. one cup of sweet milk. WILLIAMS. and are not good if baked in a cool oven. the work may be done in much less time. Before commencing to make your cake. Those having molasses as an ingredient scorch more quickly. DE WOLFE. Page 51 . Two cups sugar. remove every particle of yolk. Solid cake requires sufficient heat to cause it to rise. DELL W. A wooden spoon or paddle is best for beating batter. One cup of white sugar. Bake in square or round tins. two-thirds cup of butter. two thirds cup sweet milk. and should be kept exclusively for that purpose. All light cakes require quick heat. one teaspoonful of cream tartar. DELICATE CAKE. and brown nicely without scorching. whites of four eggs (well beaten). two cups of sugar. MRS. WM. it will prevent them becoming as stiff and dry as required. WHITE CAKE. WHITE CAKE. and very good. and by frequent baking she will. one-half cup of butter. two cups of sugar. three cups flour. one cup of sweet milk. ALICE KRANER AND MISS ROSA OWENS. be able to tell by the appearance of either bread or cake whether it is sufficiently done. two cups of flour. and keep in a dry place. one-half cup of sweet milk. and the stove you use. Every cook should use her own judgment. also. the whites of seven eggs (well beaten). It is highly important to exercise judgment respecting the heat of the oven. three teaspoonfuls baking powder.txt in a teacup.Recipes Tried And True (1894 Cookbook). After using. By so doing. see that all the ingredients required are at hand. H. two and one-half teaspoons of baking powder. dry perfectly. two teaspoons of baking powder. MRS. but the baking. The lightness of a cake depends not only upon the making. and one-half teaspoonful of soda. MRS. HOOVER. One cup of butter. in a very short time. then into the vessels in which they are to be beaten. two-thirds cup butter. consequently should be baked in a moderate oven. cover with thick brown paper. wash well. Flavor to suit taste.
one and one-half cups of sugar. SNOW CAKE. one and one-half cups flour. SILVER CAKE. and stir in one-half the sugar. one and a half tumblers of granulated sugar. AULT. Two cups white sugar. and baking powder together. one-half cup milk. Stir up lightly. whites of six eggs. GOLD CAKE. then add the other half of eggs. two teaspoonfuls baking powder. Flavor with almond. MRS. add the butter and sugar alternately. Whites of five eggs. C. Put through the sieve twice. JOHN LANDON. whites of four eggs. one cup of milk. two cups of butter. and the rest of the sugar. Flavor to taste. MRS. one teaspoonful of cream tartar. one cup of corn starch. MRS. ANGELS FOOD CAKE. Page 52 . Bake one hour in slow oven. Flavor to taste. one-half cup of butter. JOHN LANDON. one cup butter. flour.txt WHITE CAKE. then the milk. MRS. two cups of white sugar. two cups flour. LOAF CAKE. half teaspoonful of soda. Beat again. JOHN LANDON. one cup sweet milk. one cup of butter. Whites of eight eggs. one tumbler of flour. One cup sugar. mix corn starch. Take one-half of eggs. FLORENCE ECKHART. two cups of flour. a pinch of salt. one cup corn starch. one cup of corn starch dissolved in some of the milk. MRS. Flavor to taste. two cups of sugar. and one teaspoonful of cream tartar. three-fourths of a cup of milk. one-half cup butter. two cups of flour. one and one-half teaspoonfuls of baking powder. The whites of ten eggs. one teaspoonful baking powder. add the whites of seven eggs last. The yolks eight eggs. one cup of sweet milk. beat until they have a gloss. then add the flour and cream tartar. JOHN KISHLER. and one-half teaspoonful of soda. one whole egg.Recipes Tried And True (1894 Cookbook). two and a half cups of flour. A. a heaping teaspoon of cream tartar.
one teaspoonful of cream tartar.Recipes Tried And True (1894 Cookbook). two-thirds cup of flour. very lightly. Whites of nine large or ten small fresh eggs. ANGEL FOOD CAKE. two teaspoons of baking powder. SLOAN. Bake forty minutes. Two cups of butter. FRANK ARROWSMITH AND MAUD STOLTZ. three heaping teaspoons of baking powder. and a pinch of salt. two cups of sweet milk. one-half teaspoonful cream tartar. measure and set aside one cup. MRS. MISS ANNA BARTH. yolks of five eggs. and set aside. whites of twelve eggs. flour three times. Cream the butter and sugar. J. one cup of flour. milliner. and sift three times. four cups of pulverized sugar. MRS. then the beaten yolks thoroughly. two and one-half cups of flour. two eggs. Whites of eleven eggs. then. and beat until very. beat whites of eggs about half. MISS NELLIE LINSLEY. One and one-half cups of sugar. as for angel cake. one and one-fourth cups sifted granulated sugar. J. and then flour. It will bake in thirty-five to fifty minutes. Sift the flour and sugar five times. a pinch of salt added to eggs before beating. one cup of granulated sugar. two scant cups of corn starch. Whites of seven small eggs. one-half teaspoonful of salt. After sifting flour four or five times. Stir in sugar. after washing beater. beat the whites about half. one cup of water. one-third teaspoon of cream tartar. COLD WATER CAKE. Sift sugar once. four heaping cups of flour. Beat yolks of eggs thoroughly. Put in pan in moderate oven at once. very stiff. very stiff. add cream tartar to flour.txt ANGEL CAKE. one cup sifted flour. then sift and measure one and one fourth cups granulated sugar. STOLTZ. SUNSHINE CAKE. and put in tube pan in the oven at once. C. Longest established in Marion--Jennie Thomas. one teaspoonful of almond extract. one and one-half cups of granulated sugar. one tablespoon of lemon extract. one-quarter cup of butter. add cream tartar. BRIDES CAKE. then add flour and flavoring. Flavor with vanilla or lemon. and bake from thirty-five to fifty minutes. add the well Page 53 . MRS. add cream tartar and beat until very. C. measure. Stir in sugar lightly.
It makes a very large cake. Bake in a moderate oven. Bake in a quick oven.--One and one-half cups sugar. O. One cup of sugar. one cup of flour. MRS. Bake about one-half hour. ECKHART. and put in pan. ELIZABETH McCURDY. H. one-half teaspoon soda. three tablespoonfuls of water. the corn starch. but not too hot. SPONGE CAKE. T. SPONGE CAKE. Beat altogether fifteen minutes. MRS. Sift in as lightly as possible four teacups of flour. and one teaspoonful of baking powder. according to the size of your eggs. The yolks of four eggs. H. P. H.Recipes Tried And True (1894 Cookbook). one and a third cups of sugar. one-half cup butter. LINSLEY. then the milk. and one cup of butter rubbed to a cream. and the flour in which baking powder has been sifted. SPONGE CAKE. MRS. Flavor with lemon extract. The best cooks buy millinery goods of Jennie Thomas. WILLIAMS AND MRS. one heaping teaspoon of baking powder. H. one teaspoon cream Page 54 . two tablespoons of water. and then the juice and grated rind of one lemon. or two moderate-sized ones. one and a half cups of flour. W. LEMON CAKE. One cup of sugar. This should be as stiff as pound cake. LINSLEY. add this. Stir in the yolks of five well-beaten eggs. add the whites of four eggs. three eggs. add one-half cup of milk. Dissolve one teaspoon of salaratus in a teacup of milk. MRS. SPONGE CAKE. C. one cup of flour. MARBLE CAKE. SHARPLESS. Sometimes you will have to use more or less flour. one-half cup sweet milk. through which has been sifted two small teaspoonfuls of baking powder. Three cups of powdered sugar. three eggs. LIGHT PART. T. HARRY TRUE. and the whites of the eggs. MRS. and two cups of flour. Four eggs. one cup of sugar.txt beaten whites. four tablespoonfuls of cold water. one teaspoonful of baking powder. MRS.
One and one-half cups sugar. ELIZA BOWEN. SEFFNER.Recipes Tried And True (1894 Cookbook). take instead one cup of milk. whites of four eggs. two and one-half cups flour. MRS. one nutmeg (grated). One pound of butter. one pound of sugar. W. MRS. MRS. CAMPBELL. MRS. Line the pan with white paper. one teaspoon of salt. HICKORY NUT CAKE. Spice. MOTHER'S OLD-FASHIONED CAKE. JOHNSON. In morning. Wash the citron. the fruit. beat until very light four eggs. U. drop a spoon of light and then one of dark in the pan. half a nutmeg. one egg. three-fourths cup sweet milk. lastly. WEEKS. F. Bake in a moderate oven about two or two and one-half hours. three cups flour. one-half teacup of rose water. and one-half cup of butter. C. one teaspoon cinnamon. LOAF CAKE. about two and a half cups of flour. two eggs. LOAF CAKE. O. one-half teaspoon soda. and citron to taste. and nutmeg. If sour cream is not used. then the yolks of eggs. let stand in a warm place all night. one cup sugar. lightly floured. one-half cup butter. then the whites of eggs and remainder of the flour. one even teaspoon of soda. C. one pound of flour (sifted). yolks of four eggs. one cup molasses. one-half tablespoon each of ground cloves. one pound of citron. one-half cup butter. three-eighths pound of butter. raisins. one teacup of sour cream. Beat the butter and sugar to a cream. one half cup milk. two eggs. Mix one pint of milk with two quarts of flour and one cup of yeast. MRS. DARK PART. ten eggs (beaten separately). one cup hickory nut meats.txt tartar. chop it fine. one-half teaspoonful baking powder. POUND CAKE. one teaspoon cream tartar. R. One pint bread dough. mix with Page 55 . One and a half cups of brown sugar. add the rose water and nutmeg. two and one-half cups flour. allspice.--One cup brown sugar. cinnamon. one pound of sugar. H. two teaspoonfuls baking powder. and part of the flour. When both parts are ready. one-half cup butter.
and let stand a few minutes before stoning them. one cup of sweet milk. one cup of sweet milk. APPLE FRUIT CAKE. W. one tablespoonful cloves. one scant cup of butter. two teaspoons of baking powder. one pound of raisins. one tablespoonful lemon. one and one-half teaspoons of baking powder. four cups flour. one cup molasses. One cup brown sugar. one tablespoonful cinnamon. and cook slowly for three hours in three cups of baking molasses. add milk. MAUD STOLTZ. one teaspoonful salt. let cool over night. one cup boiling coffee. three cups of flour. FRANK ARROWSMITH. DRIED APPLE FRUIT CAKE. one nutmeg. three eggs. one cup of citron (cut fine). two eggs. Take three cups of dried apples. one grated nutmeg. LINSLEY. stir in well the raisins and apples. Stir all together. This makes two cakes. COFFEE CAKE. one cup of butter. and one pound of figs (chopped). one-fourth pound of citron. one teaspoon of soda. chopped fine. When raised again. then the beaten eggs. and nutritious. "ELECTRIC LIGHT FLOUR" is pure. one tablespoonful vanilla. H. Bake one and a half hours. MRS. and soak over night. two teaspoons of ground cloves. one-half cup lard. T. and then stewed in two cups of molasses. in which dissolve the soda. This cake will keep a long time. two cups of raisins. two teaspoons of ground cinnamon. one tablespoonful allspice. soaked over night. the flour. Then take two cups of sugar. add to dough. MRS. Page 56 . Bake in an oven suitable for bread. Pour boiling water on the raisins. MRS. put into the pan. one cup chopped raisins.txt the dough thoroughly. and bake as you would other fruit cake for two hours or longer in rather slow oven. a cup of seeded raisins. and lastly. four eggs. RAISIN CAKE. dredge with flour. two cups of sugar. Lastly. three and one-half cups of flour. one-half cup butter. two cups of dried apples. half a pound of currants. Two cups of brown sugar. Beat butter and sugar to a cream. white. one egg. and let stand to rise again for half an hour. H. two cups of raisins. four cups of flour. and beat for a long time. ECKHART.Recipes Tried And True (1894 Cookbook). One cup of butter. stirring often. add the cooked apples. one teasponful soda. then chop them fine. one teaspoon each of cinnamon and cloves.
twelve eggs. one grated nutmeg. three eggs. two wine glasses of boiled cider. and allspice. Two cups of sugar. cinnamon. one pound flour. FRUIT CAKE. One pound of brown sugar. one teaspoon soda. one pound of browned flour. one or two eggs. a Page 57 . and one pint of nut kernels. flour enough to stiffen. TIFFIN. one cup of molasses. one cup molasses. one teaspoon cloves. T. four cups flour. YAGER. LUCAS. one cup strong liquid coffee. one tablespoon of ground mace. HICKORY NUT CAKE. one teaspoonful soda dissolved in a little water. One cup brown sugar. MRS. two teaspoons ground cinnamon. six eggs. LINSLEY. MRS. W. adding soda last. one teaspoon soda. MRS. one heaping teaspoon baking powder. HICKORY NUT CAKE. Dredge the fruit with flour before putting in. one cup liquid coffee. two pounds of stoned raisins. two eggs. one-half pound of citron cut in strips. nutmeg. C. three cups sugar. three-quarters of a pound of butter. two ounces of vanilla. one pound raisins. one pound raisins. one cup currants. one-half pound currants. Mix the cake part. MRS.Recipes Tried And True (1894 Cookbook). Use "ELECTRIC LIGHT FLOUR" with these cake recipes. three teaspoons of baking powder. A. one-half pound of almonds chopped fine. and three cups flour. OHIO. LINSLEY. five eggs. A. one pint hickory nut meats. one teaspoonful each of cloves. T. MRS. one cup of sweet milk. one tablespoon of ground cinnamon. one-half cup of butter.txt COFFEE CAKE. one cup butter. JOSIE C. one nutmeg. Three cups bread sponge. two and a half cups of flour. one-half cup butter. one cup sweet milk. H. MRS. two teaspoons ground cloves. RAPP. JENNIE HERSHBERGER. or two smaller ones. citron as you like. COFFEE CAKE. two cups brown sugar. two cups sugar. H. one cup raisins. Bake in one large loaf. one-half pound of figs chopped fine. two pounds of currants. one tablespoon cinnamon. One cup butter. RAISED CAKE. one small tablespoon of ground cloves. One cup butter. one pound raisins or currants. BECKIE SMITH AND MRS.
five well beaten eggs. cloves. ten eggs. and three teaspoons of baking powder. one pound citron. one-half pound chopped citron. mace. Bake in a moderate oven. one cup brown sugar. one cup raisins. PLAIN FRUIT CAKE. cinnamon. three cups flour. JOHN EVANS. three cups flour. one-half cup sour milk. one pound almonds. FRUIT CAKE. one pound seeded and chopped raisins. FRUIT CAKE. One cup butter. one teaspoon soda in milk. citron and spice to taste. two and one-half cups molasses. four eggs. then add whites and yolks of eggs. One cup sugar. Put flour in oven. one teaspoonful baking powder. three pounds currants. MRS. One cup butter. one-half a nutmeg. H. two glasses of jelly. one cup molasses. the fruit. Two cups butter. Stir in flour gradually. R. JOHNSON. one cup currants. one-half cup butter. H. MRS.txt little pepper. eight eggs. J. MRS. nutmeg. one pound citron. and citron to taste. and add last. T. beaten separately. one ounce mace. MRS. Dredge fruit. Stir sugar and butter to a cream. Bake three and one-half hours. Page 58 . one pound currants. H. one-half teaspoonful ground allspice. and molasses and spices. one-half teaspoon soda stirred in molasses. FRUIT CAKE. one pound brown sugar. One pound flour. one cup water. one pound figs. three-fourths pound butter.Recipes Tried And True (1894 Cookbook). two teaspoonfuls soda. LINSLEY. two pounds currants. lastly. two lemons (grate the rind and squeeze the juice). three pounds raisins. one cup sweet milk. cinnamon. eight cups flour. two pounds raisins. Mix flour and fruit alternately. one cup molasses. two and one-half cups sugar. MRS. one-half teaspoonful cinnamon. SLOAN. three cups flour. two-thirds cup molasses. BLACK WEDDING CAKE. WRIGHT. one and one-half cups brown sugar. Bake three hours. G. two teaspoonfuls baking powder sifted into flour. This makes three loaves. two pounds raisins. two cups sour milk. two eggs. and nutmegs. and brown--be careful not to burn. J.
SAMUEL SAITER. one-quarter cup of chopped citron. Cream one pound butter and one pound powdered sugar together. MRS. one-half teaspoon of cloves. one-half cup corn starch. Page 59 . Put in a pan lined with greased paper. one-half cup milk. to this add the beaten yolks of twelve eggs. MRS. you have no trouble. and one teaspoon of vanilla. A. ice. the whites of six eggs beaten to a stiff froth. one cup of blackberry jam. BLACKBERRY JAM CAKE. one-half cup butter. Beat two cups of sugar and three-fourths cup of butter to a cream. slice one and one-half pounds citron. When cold. BUTCHER. and then add three-fourths cup of water. Grate one cocoanut.txt WHITE FRUIT CAKE. two cups of flour. C. three eggs. and bake two hours. three teaspoons of baking powder. vanilla flavoring. MRS. LAYER CAKES. WHITE LAYER CAKE. AULT. one cup butter. A. OZELLA SEFFNER. AULT. and two teaspoons baking powder. four teaspoonfuls baking powder. one full cup of brown sugar. one-half cup of sweet milk. Flavor to taste. four cups sifted flour. MRS. one cup of either walnuts or hickory nuts. one teaspoon each of cinnamon and allspice. two teaspoons of baking powder. one cup sweet milk. two teaspoonfuls baking powder. Flavor to taste. C. Two cups sugar. If you use "ELECTRIC LIGHT FLOUR" with the recipes in this book. Bake in layers and fill between with either frosting or fig paste.Recipes Tried And True (1894 Cookbook). blanch and chop one half pound almonds. three eggs (separate whites). three heaping cups of flour. Bake in layer pans. W. One and one-half cups sugar. C. EXCELLENT WHITE CAKE. one pound sifted flour. YELLOW LAYER CAKE. one and one-half cups flour. whites of four eggs. and put together with frosting. Two-thirds cup of butter. add to batter and stir in beaten whites of eggs.
frost with a white frosting. grate into it two squares of chocolate. one teaspoon soda dissolved in a little warm water and then added to the milk. or the following-CHOCOLATE FROSTING. S. one-half cup butter. Bake like jelly cake. Allow this to cool before adding it to the cake. three eggs. One scant cup butter. one-half teaspoon vanilla. three eggs. Bake in slow oven in two layers. GAIL HAMILTON. EVA L. one-half cup sweet milk. Leave out the white of one egg for icing between the layers of cake. ALICE KRANER. two cups flour.--Put enough water over a cup of white sugar to dissolve it. M. or in one shallow pan. two teaspoons baking powder. LEONARD.Recipes Tried And True (1894 Cookbook). MRS. and mix into above cake. CHOCOLATE CAKE. one-half a nutmeg. and finish with boiled icing. Make a cream of one cup grated chocolate. This may be made like blackberry jam cake. HARRY TRUE. and boil until thick enough to spread. one teaspoon soda. WINONA HUGHES. two cups flour. one teaspoonful cinnamon. EDD THOMAS. four tablespoons sweet milk. MRS. two teaspoons cinnamon. two eggs. two teaspoons baking powder. two-thirds cup brown sugar. one-half nutmeg. one cup blackberry jam. one-half cup butter. one-half cup sweet milk. add a small quarter cake of chocolate. J.txt BLACKBERRY JAM CAKE. only substituting grape jam for the blackberry. One cup brown sugar. Put in the ingredients in the order given. one-half cup butter. One cup coffee A or light brown sugar. grated and dissolved in one-half cup boiling water. Put on cake when cool. two cups flour. CHOCOLATE CAKE. three eggs. with icing between layers. Page 60 . three tablespoons sour cream. GRAPE JAM CAKE. two cups flour. BLACKBERRY JAM CAKE. Bake in layers. one-half cup sweet milk. MRS. MRS. MRS. FLETCHER. one cup jam. and one teaspoon vanilla. One cup brown sugar. Cook up until like cream. one-half cup seeded raisins. two cups sugar. yolk of one egg.
then stir into it the whites of two eggs. ICING. the whites of five eggs. STOKES. mix with one-half cup milk.--Boil two cups granulated sugar and six tablespoons water until it threads. J. two teaspoons baking powder. and bake in layers.txt CHOCOLATE CAKE. a lump of butter the size of a walnut. well beaten. One and one-half cups sugar. two eggs. Grate one-half cup chocolate. Page 61 . mix other ingredients together. Let this cool while making cake from one cup sugar. lastly. CREAM CAKE. Boil until waxy. three tablespoons sugar. MRS. add the white of one egg. flavoring to taste. grated. C. one half cup milk (or a little more). Buy seasonable and stylish millinery of Jennie Thomas. DELICIOUS CHOCOLATE CAKE. JOSIE YAGER. three eggs. and put the cream icing between. JOHN D. Three-fourths cup butter. one teaspoon vanilla. one egg. FILLING. three level teaspoonfuls baking powder. two cups flour. two teaspoons baking powder. Flavor with vanilla. and boil until it thickens. beat until stiff.--One and one half cups sugar. beaten to a stiff froth and one ten cent cake of German chocolate. One cup sugar. CHOCOLATE CAKE. one cup sweet milk. Spread melted chocolate on bottom and top of layers. yolk of one egg. Bake in layers. one-half cup milk. Flavor to taste when cool. beaten to a stiff froth. add to this the boiled chocolate. one and one-half cups flour. two thirds cup milk. one teaspoonful vanilla. put in milk. remove from fire. well beaten. Boil until chocolate and sugar are melted. MIRIAM DE WOLFE. three tablespoons water. one-half cup butter.Recipes Tried And True (1894 Cookbook). one cup pulverized sugar. two-thirds cup butter. WALTER. Bake in about three layers and put between them this-CREAM.--Boil two cups of sugar to a taffy. two cups sugar. two cups flour. ICING. whites of five eggs. two tablespoons corn starch. MRS. one teaspoonful vanilla. three scant cups flour. Put milk on to boil. three teaspoonfuls baking powder.--Three-quarters pint milk. Beat the icing continually while stirring in the white of egg and until it is almost cold. MRS.
one-half teacup sugar.--One-half pint milk. sweeten and flavor to taste.txt CREAM CAKE. CREAM CAKE. butter size of hickory nut. FILLING. one-half cup sugar. three-fourths cup butter. a small piece butter. whites of seven eggs. one cup sweet milk. three cups sifted flour. the well beaten whites of eight eggs. Two cups white sugar. one-half cup butter. and dust powdered sugar Page 62 . two cups flour. two cups flour. one-half teacup sweet milk. two tablespoons water. two teacups sugar. and spread between layers. one cup corn starch.Recipes Tried And True (1894 Cookbook). beaten and added last. CREAM CAKE. H. flavor with vanilla. three teaspoonfuls baking powder. When the cakes are cool. Two tablespoons butter. one cup sweet milk. Flavor to taste. NED THATCHER. FENTON FISH. one-half pint sweet milk. and put between layers. WRIGHT. three teaspoons baking powder sifted in the flour. and boil to consistency of jelly. G. CUSTARD CAKE. Bake quickly in three or four round tins. MRS. Bake in three layers. MRS. When nearly cold. Spread between layers. two eggs. CREAM. Four eggs. one cup sweet milk. boil until very thick. whipped with one small teacup sugar. One-half cup butter. one tablespoon corn starch. MRS. mix all together. Flavor to taste. two tablespoons flour. FILLING. and the grated rind and juice of two lemons. Two cups granulated sugar. two teaspoonfuls baking powder. one egg. one and one-half cups sugar. two teacups flour. two tablespoons cold water. H. three eggs (yolks and whites beaten separately). two teaspoonfuls butter. put them together with it. FILLING. three cups flour. two teaspoons baking powder. three eggs. two cups sugar. two teaspoons baking powder.--Whip one pint cream.--One egg. MISS ANN THOMPSON. C. One pint rich sweet cream.--One cup sugar. LEMON CREAM CAKE. MRS.
--Two cups sugar. one cup butter. Bake in jelly tins. one-half cup strong coffee. AULT. three scant cups flour. one-half cup butter. three and one-half cups flour. Bake in dripping pan. LEMON JELLY CAKE. one egg. and boil in a pail of water until it thickens. cinnamon. Whites of six eggs. one and one-half teaspoons mace. two cups white sugar. two tablespoonfuls water. MRS. one cup of sugar. whites of three eggs. one teaspoon baking powder. MRS. one heaped teaspoon of baking powder. well beaten. one cup sweet milk. one cup sweet milk. one-half cup molasses. one and one-half cups sugar. three level teaspoons baking powder. white of two eggs. one cup of flour. MRS. and cloves. one and one-half cups flour. C. C. one cup corn starch. spread with jelly.--One pound cut figs.Recipes Tried And True (1894 Cookbook). two cups flour. DARK PART. JELLY. two teaspoonfuls baking powder. a little salt. One cup butter rubbed with two cups white sugar to a cream. ICE-CREAM CAKE. Put a layer of fig. and put together with boiled icing flavored with orange. one-half teaspoonful baking powder mixed with the flour. Page 63 . one pint cream. C. two eggs. one-half cup butter. H. Four eggs (yolks and whites beaten separately). WHITE PART. FIG CAKE. IVA FISH. well beaten. Put all together. one cup sweet milk.--One cup brown sugar. then one of cream. FILLING. NEAPOLITAN CAKE. and whites of eight eggs. C. GAIL HAMILTON. one cup raisins. and roll. A. and one cup of sugar. two and one-half cups flour. about one-half cup of water.txt on top. one tablespoon of corn starch dissolved in part of the water. one teaspoon each of soda. one cup of water. Yolks of three eggs. ROLL JELLY CAKE. CAMPBELL. whipped and sweetened.--Juice and grated rind of one lemon.
three quarters of a cup butter. One-half cup of butter. one and one-half cups flour. half cup butter. H.--One-half cup maple syrup or sugar. CAMPBELL. whites of two. S. then the flour. FROSTING. two-thirds of a cup of sweet milk. beaten stiff. FENTON FISH. three-fourths cup cold water. one level teaspoon soda. and add while still warm to Part I. two eggs (leaving out the white of one). Grate cocoanut all over. and then add-PART II.--Two cups dark brown sugar. the whites of eight eggs. DEVILS FOOD CAKE. one-half cup sour milk. two cups of sugar. C. stir into batter. half cup sweet milk. C. two and one-half cups sifted flour. MRS. MRS. one-half cup sweet milk. G. MRS. DEVILS FOOD CAKE. LEONARD. let it dissolve.Recipes Tried And True (1894 Cookbook). VANITY CAKE. one-half cup sweet milk or cream. Bake in two layers. and flour. and one-half cup grated Baker's chocolate. one-half cup butter. One and a half cups sugar. Two cups darkest brown sugar. half cup corn starch. then add the eggs. Stir this together. teaspoonful baking powder. Page 64 .--One cup brown sugar. WRIGHT. MRS. MRS. Take one-half cup boiling water. beat thoroughly. three cups of sifted flour. put this on the stove. two and one-half cups flour. boil to a taffy. two tablespoonfuls butter. one cup grated chocolate. add the milk. pour over the beaten white of one egg. yolks of three eggs.txt MAPLE CAKE. with vanilla. whites of six eggs. one pinch salt. two eggs. DELMONICO'S CAKE. bake in two cakes. two teaspoonfuls of baking powder. M. mix thoroughly together. FILLING. one-half cup sour milk. JOHN LANDON. three cups flour. putting a frosting between and on top. and put icing between. Cream the butter and sugar. One cup sugar.--One cup brown sugar. three teaspoonfuls baking powder. one-half cup butter. PART I. Cook until it threads. stir into this one teaspoon soda.
Recipes Tried And True (1894 Cookbook). one cup milk. three small cups flour. and put together with boiled frosting and chocolate creams. and the whites of eight eggs. sugar to give the right consistency to spread between the layers. and one cup sweet milk. beaten together. Boil until it threads. Page 65 . a lump of butter the size of a walnut. in which three teaspoons baking powder have been dissolved. FILLING. TEA CAKE. and stir thoroughly together. and two cups sugar. ENGLISH WALNUT CAKE. chopped fine. two teaspoons of baking powder. then add one cup corn starch. beat to a cream. one-half cup of corn starch. Flavor to suit taste. GEO. Boil till it gets like candy.txt FILLING. juice and grated rind of one orange. CARRIE OWENS. or a glass of currant jelly. and put together with icing. add slowly one cup of sweet milk. and stir in the whites of two eggs. put white frosting on the top.--Two cups of maple or brown-sugar. WHITMARSH. the whites of six eggs. three full cups of flour. Two-thirds cup butter. Flavor to taste. add one and one-half cups flour. Bake in layers. MRS. MRS.--Two cups of light brown sugar. MRS. them stir in one pound of English walnuts. FAVORITE SNOW CAKE. FILLING. COLUMBIA CAKE. or any flavor. CARRIE OWENS. Bake in sheets. Two cups of coffee A sugar and one cup of butter creamed together. OZELLA SEFFNER. MARY W.--Whites of three eggs. a tablespoonful of vanilla. One and one-half cups of sugar. in which three teaspoons of baking powder have been stirred. Any one of these will make a delicious cake. the yolks of five eggs. one-half cup of butter. one cup of milk. three teaspoons baking powder. ORANGE CAKE. MRS. Flavor with lemon. lastly. add the whites of eight eggs. Bake in layers. one-half cup of water. beating until it creams. two small cups sugar. or stir into the frosting one pound of seeded raisins. one-half cup of water. Bake in jelly tins. beaten to a stiff froth. one and one-half cups of flour. TURNER. Beat one cup butter to a cream.
Bake in layers. WHITE LAYER CAKE. one and one-half coffee-cups fresh. butter the size of half an egg. Bake. one teaspoon soda. RIBBON CAKE.Recipes Tried And True (1894 Cookbook). two teaspoons cream tartar. five tablespoons sweet milk. Take out two layers in tins. one and one-half cups sweet milk. and cook until it hardens in water like taffy. then add milk. four teaspoonfuls baking powder. ELIZABETH McCURDY. ALMOND SAUCE FOR FILLING. one heaping coffee-cup butter. MRS. G. and put in it one teaspoon of cinnamon. two and one-half cups flour. MRS. CARAMEL DRESSING. GEORGE KLING. one cup of sugar. One small half cup of butter. and spread with jelly. One-half cup butter. and added last. whites of five eggs. and the yolks of six eggs. Flavor with lemon. LIVINGSTON. one-half teaspoon soda in one pint flour. Three coffee-cups sugar. one cup grated pineapple. with one teaspoonful lemon flavoring. One cup sugar. beaten together to a cream. two tablespoons butter. ICING FOR CAKE. put dark layer in middle. one-half cup sweet milk. the whites of the six eggs beaten to a stiff froth. two cups of flour. two teaspoons of baking powder. and one teaspoon of cloves. beat until cool enough to spread smoothly. LIZZIE MARTIN. one heaping teaspoon corn starch. and add vanilla enough to drown the taste of sour cream. Cream the butter and sugar. Stir all together. two teaspoons baking powder. three eggs. a pinch of salt. blanched and pounded to a paste. two eggs. leave enough for a third layer. two-thirds cup of water. MRS. four eggs (whites and yolks beaten thoroughly together). and icing between all. ALMOND JELLY CAKE.--Three pounds almonds. Bake in layers. JELLY CAKE. one and one-half coffee-cups sugar. five even cups sifted flour.txt One egg. add a small cup boiling Page 66 . MRS. A. pure sour cream. one cup sugar. one cup sour cream. MARY DICKERSON. MRS.--One pint light brown sugar. one cup milk. two cups sugar. stir together well. One cup sugar. butter the size of an egg. one teaspoon vanilla.
treating them in the same way. Bake in quick oven. and boil until quite thick. Stew one-half pound of chopped figs in a syrup made of one-fourth cupful of water and half cupful of sugar. ECKHART. beaten very light. it is ready for use. then add the water and soda. One cupful of granulated sugar. W.txt water. LEMON JELLY FOR CAKE. two teaspoons ginger. Let it cool before using. add the beaten egg. to spread between layers of cake. FROSTING WITHOUT EGGS. one cup brown or granulated sugar. GINGERBREAD. Stir these together and then add three eggs. stir it constantly until it thickens. Another nice filling may be made by using raisins instead of figs. three cups flour. white. beaten stiff. one teaspoon soda dissolved in the water. thin it with milk. Page 67 . and stir into the icing. add a heaping cup of sugar. one teaspoon each of cloves and cinnamon. so it will spread. Put greased paper in pan before pouring in the mixture. and delicious. beat well. This is fine grained. Beat together three cups of four X sugar. one egg. five tablespoonfuls of milk. is made by grating the rinds of two lemons and squeezing out the juice. ETHEL CLARK. One and one-half cups Orleans molasses. It is excellent. CHOCOLATE ICING. Stir till right thickness for spreading. Lemon jelly. GINGERBREAD AND SMALL CAKES. one cup boiling water. add the white of one egg. When it is cold. FIG FILLING FOR CAKE. Flavor as desired. one-half cup lard. a tablespoonful of butter. Boil four or five minutes till it threads from the spoon. after stirring this well together. melt one-fourth cake of Bakers chocolate. Set on the stove. excepting the water and egg. MRS. Spread this when it is quite thick. set the basin or little pail in which you have this in another of boiling water.Recipes Tried And True (1894 Cookbook). H. or on the top of sago or custard pudding. Put all in the vessel.
one cup molasses. one teaspoon ginger. one teaspoon cinnamon. One cup New Orleans molasses. SOFT GINGERBREAD. two teaspoonfuls soda in a cup of boiling water (put this in last). one-half scant teaspoon soda. one cup of sour milk. stir this together. one teaspoonful cloves. mix all together. two eggs. one cup of butter. SOFT GINGERBREAD. one-half cup butter or lard. One cup molasses. one teaspoon soda. two and one-half cups flour. teaspoon soda. one tablespoon melted butter. M. G. one teaspoon of cinnamon. two and one-half cups flour. SOFT GINGERBREAD. two eggs. Be sure and have the water boiling. CARRIE OWENS. E. half teaspoon ginger. MRS. add three cups sifted flour. one tablespoon of ginger. A SEFFNER. one cup of sugar. Pour into the pan one inch deep. three eggs. SMITH. one and one-fourth cups flour. LEONARD. one cup of molasses. EXCELLENT SOFT GINGERBREAD. Bake in a moderate oven about half an hour. SOFT GINGERBREAD. MISS KITTIE M. one-half cup sugar. MRS. MRS.txt Let cool in the pans. one tablespoon of sugar. MRS. half cup brown sugar. Six tablespoons sweet milk. two teaspoonfuls of soda. GAIL HAMILTON. one teaspoonful cinnamon. one-half cup butter. and stir in one pint flour. M. E. one-half cup sour milk. Page 68 .Recipes Tried And True (1894 Cookbook). and beat well. GINGERBREAD FOR TWO. one teaspoon ginger. SALMON. MRS. SOFT GINGERBREAD. then pour on half a cup boiling water. half cup butter. One quart of flour. half cup sweet milk. teaspoon allspice. One and a half cups Orleans molasses. one teaspoonful ginger. five tablespoons molasses. VOSE. and bake in shallow pans. one teaspoon soda dissolved in the milk. One-half cup sugar.
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. Two eggs. JENNIE KRAUSE. MRS. JONES. then place in buttered pans. A. and roll. Two cups sugar. GOOD COOKIES. one cup sweet milk. make into a ball.txt teaspoon soda sifted with sugar. ANN THOMPSON. one cup thick sour cream. One egg. one-half small nutmeg. a pinch of salt. add enough flour to roll. one coffee-cup sugar. one cup butter. just enough flour to roll them out. one cup butter. SPLENDID EGGLESS COOKIES. one teaspoon soda in milk. yolks of two eggs. Bake light brown in a moderate oven. When thick enough to handle. four tablespoonfuls sweet milk. and two slightly heaping teaspoonfuls baking powder. cream together carefully. one cup sugar. BOALT. MISS KITTIE SMITH. H. [RB: 2 teaspoons baking powder?] COOKIES. Flour enough to roll thin. mix soft. one and one half cups brown sugar. flour enough to mix soft. Sift the flour. take a small piece in the hand. three tablespoons sour milk or cream. one pinch salt. add more flour as you beat. Roll very thin. E. Beat butter and sugar to a cream first. mix soft. Two cups sugar. Flavor with nutmeg. S. MRS. one teaspoon each of saleratus and cream tartar. one-half teaspoon lemon extract. Page 72 . L. and begin with one pint. Flavor to taste. add two well beaten eggs. one-half cup butter. one cup sour milk. COOKIES. MRS. two level teaspoonfuls cinnamon. one cup butter. one-half teaspoon salt. one cup coffee A sugar. one-half level teaspoonful cloves. four eggs. A. GOOD COOKIES. one teaspoon vanilla. and bake in a quick oven. MRS. one teaspoonful baking powder in flour.Recipes Tried And True (1894 Cookbook). CREAM COOKIES. teaspoon soda. One cup granulated sugar. one teaspoon soda.
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.
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
beat this to a creamy mixture. Flavor to taste. White of one egg (beaten stiff). and one-half cup flour. APPLE FLOAT." --SHELLEY. take some of it. FLOAT. Open one side. take the yolks of four eggs. Serve with cream. two teaspoonfuls of sifted flour. let stand until cool. one cup coffee A sugar. M. Drop on buttered pans. and four heaping tablespoons of sugar. one teaspoonful of baking powder to the white of an egg. then stir in five eggs. MRS. and then slowly pour this mixture into the rest of the Page 76 .txt quick oven. and bake until light brown on top. put whites of three eggs (well beaten). three eggs. stewed and well mashed. and place in a kettle of boiling water. LINSLEY. WRIGHT. FLORENCE TURNEY. beat. and put in this-CREAM. Two cups water boiled with one cup butter. E. To one quart apples. "Custards for supper. When the milk boils. one and one-half cups flour. and an endless host of other such lady-like luxuries. stir into the mixture. DELICACIES. one cup sugar. and add one tablespoon cream. FLORENCE TURNEY. one tablespoon corn starch. FLOAT. MRS. and bake. add one small cup of nuts. H. Beat yolks. beat together for fifteen minutes. one at a time. T. and add one tablespoonful of cream or milk. CREAM PUFFS. KISSES. Flavor when cool.--Two cups milk. and flavor with lemon. one cup of coffee A sugar. FLORENCE ECKHART. Put two quarts of milk into a tin bucket. Cook like custard. yolks of two eggs. thicken with powdered sugar to drop from the spoon.Recipes Tried And True (1894 Cookbook). One pint milk. While waiting for milk to boil. drop on tins by the spoonful.
Line a dish with slices of sponge cake. whites of three eggs. made with the yolks of four eggs. one-half pint boiling water. MRS. one tablespoonful of corn starch. ORANGE JELLY. wet the inside of cups with the white of egg. Put on the lid of the bucket. stirring all the time. W. and whisk ten minutes. Set it on ice to cool. Boil all together two or three minutes. well beaten. or with lady fingers. adding the juice of the lemons with the hot water and sugar. one ounce of gelatine dissolved in one gill of hot milk. one lemon. add granulated sugar. When it becomes the consistency of sponge. Take six large. and when dissolved. teaspoonful of vanilla. beat quite a while.Recipes Tried And True (1894 Cookbook). put in dish. Dissolve the sugar in one-half pint of water. strain it. Flavor with vanilla. one pint of milk. one-half pint of hot water. juice of two lemons. sugar and cream together. one pint of cold water. Boil until sufficiently thick. and set in a cold place. LEMON SPONGE OR SNOW PUDDING. juicy oranges. and fill with cream. Let come to a boil. O. CHARLOTTE RUSSE. pour in the sponge. pour into a dish.txt boiling milk. When it boils. then strain in molds to cool. the juice of the oranges. A very nice recipe for charlotte russe made with gelatine is as follows: Use one pint of cream whipped till light. Page 77 . Flavor with vanilla. one-half cup sugar. and the lemon. the well beaten whites of two eggs. LEMON JELLY. Soak one-half box of gelatine in one pint of cold water ten minutes. OZELLA SEFFNER. Take the whites of four eggs. Serve with thin custard. one-half teacup of sugar. juice of three lemons. One-half box gelatine. and serve cold over the sponge. and on top of this put bits of jelly. one small teacupful of powdered sugar. one pound loaf sugar. beat stiff. When cool. Mix the eggs. one-half ounce gelatine. Pour one-half pint boiling water over the gelatine. The milk should be quite cold before it is added to the other ingredients. WEEKS. Spread this over the top of the float. and let it remain until nearly cold and beginning to set. let boil for a few minutes. two teacups of sugar. add the gelatine. one-half pint cold water. One-half box gelatine. GAIL HAMILTON. then dissolve over the fire. and then beat in the dissolved gelatine. and any flavoring preferred. Put the sugar and water on the fire. then add the whites of eggs. with a little of the peel.
and add one pint of whipped cream. Whip a pint of cream to a stiff froth.Recipes Tried And True (1894 Cookbook). place a measure of ice-cream. MRS. Serve cold. A. OOLAH. Pare and slice eight oranges. MRS. or strawberries. JELLIED FRUIT. CHAS. vanilla flavor. HAMILTON. AMBROSIA FOR ONE. sweeten. S. OR GEORGE VAN FLEET. BAVARIAN CREAM. One can shredded pineapple. and stirring occasionally. add one cup boiling water. Cover all with powdered sugar to the depth of one-fourth inch. over this. you can use a strawberry fork). watching carefully. finely sliced. then add it to a pint of orange juice. beat the whites of eggs to a stiff froth. Fill a saucer with fresh peaches. Soak one box gelatine in half pint cold water until soft. Whip all together thoroughly.txt ORANGE JELLY. and stand it over in a cold place. and set away in a cold place. stir in the whipped cream. As soon as the orange gelatine begins to congeal. RETTA LUCAS. carefully picked and selected. GEORGE TURNER. MOORE. and brown in oven. one pint milk. L. Turn this mixture into a dish. Page 78 . boil one cup sugar. one tablespoon corn starch. MRS. stir gelatine into pineapple. ORANGE SOUFFLE. and one cup sugar. and cover with eight tablespoonfuls of cold water. Stand the gelatine over the teakettle for a few minutes to melt. MRS. one cup sugar. pour over the oranges. and strain. stir until sugar is dissolved. L. juice of one lemon. one-half box gelatine dissolved in a cup of warm water. BARLOW. MRS. or almond macaroons. ORANGE CREAM. Eat with spoon (if your income is over twenty thousand dollars. one pint orange juice. D. and a cup of sugar. it makes a most delicate dessert. and soak a half hour. three eggs. When milk becomes warm. Served with angels food. put on top. Take half a box of gelatine. E. turn into a mold. let come to a boil. Serve with angels food. and stand in a cool place. then strain. As soon as thick.
put in a deep dish. and pour over all three pints of boiling water. and boil slowly for five minutes. CARRIE LINSLEY. avoid stirring. juice of three lemons. put them all together. and sprinkle over them a little fine sugar. whipped cream to make clear. whip whites of two eggs. FRUIT SALAD. stirring all the time. two peaches. add two cups of sugar. Place a layer of sliced oranges in the bottom of a glass dish.Recipes Tried And True (1894 Cookbook). strain the liquid over these. and place the almond jelly on top the other. and malaga grapes with the oranges in the bottom of mold. two bananas. then a layer of bananas. Flavor with lemon extract. Stir into one mold half a cup of candied cherries. When ready to serve. Let these molds stand on ice.txt Soak two-thirds box gelatine in one-half cup cold water. one and one-half cups sugar. FRUIT RECIPE FOR HOT WEATHER. removing the seeds. Page 79 . stand until dissolved. Lay bananas. and set to cool. FRUIT SALAD. on a fruit platter. put to soak in a pint of cold water for an hour. Separate one orange into smallest dimensions. a few slices of pineapple. one of pineapple. and into the other one pound of blanched almonds. and one orange. GELATINE. then pile high with fresh grated cocoanut. Slice down. add this to the gelatine. MRS. CARRIE LINSLEY. Put in ice box to cool. loosen the sides. Two oranges. one-half box of gelatine. The almonds will rise to the top. candied cherries. one-half pound of mixed nuts. two oranges. Take the juice of three lemons. Take two molds of the same size. or in a cool place until thoroughly set--twenty-four hours is best. pour the lemon compound over them. Remove the rind of two lemons. with three cups of sugar. and pour half your jelly into each. Take one ounce box of gelatine. one pint of boiling water. WITH FRUIT. three tablespoons of corn starch. pour one-half teacup hot water over the dissolved gelatine. Take the juice of two lemons. add a very little sugar. one-fourth pound of figs. and serve with whipped cream. ready for the table. mix with a little milk. When cold. cut in small pieces. continue this until the dish is nearly full. one pint of boiling water. two cups of sugar. sprinkle confectioners sugar between layers. ECKHART. H. Cut into small bits four oranges. and cut the lemons in small pieces. let this boil up once. W.
add a quart of ice water. lay over the top thin slices of orange. and cool. set it on ice two hours. two tablespoons corn starch. sprinkle with sugar. one pint each candied or preserved cherries. mix all together. NELL LINSLEY. and serve. and is prepared by mixing and freezing. FROZEN ORANGES. put in the freezer. one cup sugar. FROZEN AMBROSIA. six eggs. PEACH ICE-CREAM. FROZEN CHERRIES. CUSTARD. add to this one quart whipped cream. Let custard cool before adding cream and fruit. one quart peach pulp (peeled ripe or canned peaches. Page 80 . then working and cutting the fruits. Let cream and milk come to a boil. Frozen fruit makes a dainty and acceptable dessert for dinner or lunch during the summer. MAMIE FAIRFIELD. one cup sugar.Recipes Tried And True (1894 Cookbook). Take up in a large glass bowl. and stir rapidly until frozen. set aside half an hour. add sugar. a pinch salt. one pint sweet cream. one tablespoon vanilla. A DAINTY DESSERT. then a quart of ice water. and freeze. One pint new milk.txt KENTUCKY PUDDING. let stand two hours. peel one dozen oranges. freeze. pare and slice a dozen sour oranges. and serve in glasses. add it to sugar with the juice of three lemons. sprinkle with cocoanut and sugar. pineapple. and using without straining. and strawberries. stir thoroughly. and freeze hard. cover with grated cocoanut. the same as water ices. To make frozen ambrosia. heat smooth. Freeze as ice-cream.--Two quarts milk. mix them with two pounds of sugar. Rub the rinds of four oranges in a pound of loaf sugar. and stand aside one hour. and put through the colander). That is the way to make frozen cherries. add peach pulp. Stone one quart of acid cherries. take out the pulp. lay in a bowl.
and beat briskly till cold. flavored with fruit juice. Add the lemon juice after it commences to freeze. add them to the sugar and fruit. then remove from the fire. then strain. mash. let this come to boiling point. and cook till it assumes the thickness of soft custard. stir. This is a delicious dish. and serve with sweet cream. To one quart of sweet milk. let the whole stand until quite soft. Pare. beat the whites of six eggs to a stiff froth. Pare a dozen and a half ripe. VAN FLEET.Recipes Tried And True (1894 Cookbook). Work the kernels of both to a paste. add one pint of sugar. and remove the eyes from two good-sized pineapples. Put the mixture in a farina kettle. Brown two ounces of macaroons in a moderate oven. add one quart of water and twelve eggs. which have been rubbed to a cream with one and one-half pounds of sugar. the well beaten whites of two eggs. PINEAPPLE SOUFFLE. then mash. let cool. and juice of two oranges. APRICOT ICE. Page 81 . and roll to a fine powder. Remove the skin and seeds from a quart of sour plums. LEMON ICE. and allow the mixture to cook till the water in the outer kettle boils. and strain through a fine sieve. H. H. let stand two hours. add the juice of six lemons. To one quart of water. LEMON SHERBERT. and the juice of three lemons. then add the beaten whites.txt FROZEN PEACHES AND PLUMS. and when cold. WRIGHT. Put in a farina kettle one quart of good sweet cream. BISQUE ICE-CREAM. freeze. To one quart of juice so obtained. and one tablespoonful of vanilla extract. G. MRS. T. then add a quart of ice water. then chop into bits. ALICE FAIRFIELD. cool. Freeze same as ice-cream. add four cups of sugar. soft peaches. and sprinkle with one-half pound of sugar. Stir constantly until sufficiently frozen. strain through a cloth. stir into the cream. three-quarters of a pound of sugar. MRS. Freeze. and add to the peaches. Put the syrup in the freezer. and freeze.
When cool. Sprinkle over them some salt. Warm the butter. M. one-fourth pound grated cocoanut. pull until white. CHOCOLATE CREAMS. then remove the skins. add one can of apricots (mashed fine). dip the creams in." --SHAKESPEARE. Three cups of granulated sugar. and throw them into cold water a few moments to preserve the color. one cup of cold water. let cool. and roll into small balls. For salted almonds. prepare as above. whites of three eggs (beaten very stiff). cut into Page 82 . Freeze same as lemon ice. one cup of sugar. and juice of one orange. one tablespoonful vanilla. set into a moderate oven until nicely browned. Soak the gelatine in one-half cup of cold water ten minutes. Put the sugar and remainder of cold water in a large pitcher. three lemons. POWERS. if wanted. prepared thus: One-half cake Bakers chocolate (grated fine). add it to the gelatine after it is dissolved. Cook without stirring until it threads. mix all together. one pint of cold water. then dip into the chocolate. and set on a buttered plate to harden. MRS. let stand one-half hour. ORANGE SHERBERT. TO BLANCH ALMONDS. BEALE.txt Make syrup same as lemon ice. POWERS. and allow it to come to a boiling point.Recipes Tried And True (1894 Cookbook). EDWARD E. E. a pinch of salt. Peanuts may be prepared in same manner. three tablespoonfuls of vinegar. squeeze the juice into the pitcher. VANILLA TAFFY. mix in the chocolate. put into a dripping pan with some lumps of butter. One tablespoon of gelatine. messengers of strong prevailment in an unhardened youth. Put them into cold water. six oranges or one pint of juice. and freeze. two tablespoonfuls butter. add one tablespoonful of vanilla. Two pounds XXXX confectioners' sugar. MRS. EDWARD E. one-half cup of boiling water. strain into the can. CONFECTIONS "Sweet meats. and toss until thoroughly mixed.
a tablespoon of butter. MRS. E. Grate the white part of a cocoanut. BUTTER SCOTCH.Recipes Tried And True (1894 Cookbook). Two cups brown sugar. one cup white sugar. Boil until it threads. One cup of sweet milk. DANDY TAFFY. or hazelnuts. peanuts. then stir in one teaspoonful of soda dissolved in a little warm water. one-half pound of sifted sugar. one cup water. CHOCOLATE CARAMELS. Page 83 . take out when they begin to look yellow. In the remainder put roasted corn. Pull part until white. add one tablespoonful vanilla. DR. boil until it is crisp when put in water. Make in balls. Pour into buttered pans. Pour into buttered tins. Flavor with lemon or rose. M. MOLASSES CANDY. the whites of four eggs (well beaten). FOR SIX HUNDRED PICKLES. two cups of molasses. MRS. putting them about one inch apart on paper on baking tins. WRIGHT. stir until well mixed. PICKLES. DR. MRS. FISHER. Flavor to taste. then pour into shallow pans to harden. almonds. MIRIAM DE WOLFE. one tablespoonful vinegar. NED THATCHER. walnuts. POWERS. two cups of brown sugar. two tablespoonfuls butter. Three cups brown sugar.txt small squares. COCOANUT DROPS. MRS. Take one quart of molasses (maple is best). one pint of water." --MOTHER GOOSE. two cups molasses. "Peter Piper picked a peck of pickled peppers. Put into a quick oven. EDWARD E. and make into sticks. FISHER. Two ounces of chocolate just before taking from the fire. MRS. two tablespoonfuls vinegar. Mix as thick as can be stirred. When nearly done.
STOLTZ. let stand twenty-four hours. pour into two quarts of boiling vinegar. Scald vinegar. Pour this over the whole bottle. pour this over pickles. H. one tablespoonful turmeric. and wipe dry. MRS. and put in salt and water four hours. same of cloves. one and one-half cups sugar. heat boiling hot. put all in vinegar. and to fresh vinegar add one quart brown sugar. two tablespoons of pulverized alum. and add a weight. two quarts small onions.txt Make a brine of cold water and salt strong enough to bear up an egg. two cauliflowers. six cents worth ginger root. one dozen small cucumbers (whole). add pepper and other spices to taste. flour. and let come to boil. Pickles prepared in this way will keep nicely a year. one cup flour. add cold vinegar to wet it up. and tie up in jars. place in close layers in stone jar. one quart small green tomatoes. mix thoroughly. add one cup of salt. measure water so that you may know what quantity of vinegar to use. VAN FLEET. sugar. wiping each one separately with dry towel. C. CHOW-CHOW. Pour enough boiling water over pickles to cover them. six green peppers. Pour this on pickles. CUCUMBER PICKLES. T.--Six tablespoonfuls mustard. Mix all well together. MRS. Put the cucumbers in brine for three days. DR. then take out. alum size butternut. and mustard. and put over. place plate over. one cup flour. Two quarts small cucumbers. PASTE. C. CHOW-CHOW. MRS. and boil them in milk and water ten minutes. MRS. mustard. Scald the vinegar. Peel small white onions. one dozen small onions. and drain. FISHER. and let stand twenty-four hours. allspice.Recipes Tried And True (1894 Cookbook). To one gallon of vinegar. drain off the milk and water. one large cauliflower. two large green peppers. six cents worth cinnamon and allspice. six tablespoonfuls mustard. When cool. and put in cans. One quart green cucumbers (cut lengthwise). PICKLED ONIONS. Two and one-half quarts vinegar. and pour over pickles. Scald. and seal. then scald. and cinnamon. let stand twenty-four hours. then pour off. Take them out of water. pour over. and pour over the onions scalding spiced Page 84 . the rest scald in salt and water. cut all. two and one-half cups sugar. one-half pint white mustard seed. one tablespoon celery seed. ALICE KRANER.
and lay them in strong salt water twenty-four hours. Two hundred little cucumbers. MRS. drain well. one bottle English chow-chow. stick a few cloves into each one. Boil two gallons of vinegar with three pounds of brown sugar. vinegar to cover. Cook slowly for one hour. one quart French mustard. and cucumbers in small pieces. one dozen large cucumbers. one pint of grated horseradish. and salt over night. PICKLED PEACHES. DR. Then to one gallon of good cider vinegar. Four heads of cabbage. one-half dozen sweet peppers (green). lay in cold spiced vinegar. fifteen onions. SPANISH PICKLE. do this three mornings. MRS. drain off the brine. stir in when nearly cold. add three pounds of brown sugar. put in the spices. pack in stone jars. drain again. two pounds sugar. onions. half and half. MRS. and pour over the mangoes. and cinnamon. fifty large cucumbers. three tablespoonfuls celery seed. wash with clear water. one dozen red peppers. one ounce of celery seed. ECKHART.] Use either small muskmelons or sweet peppers. add celery seed and ground cinnamon to taste. one quart little onions. W. put on vinegar and water. H. one peck of green tomatoes. cabbage. pour over while hot. let stand twenty-four hours. ECKHART. the term "mango" refers to green bell peppers. In the morning. Wipe ripe but hard peaches until free from down. cut cabbage fine. One-half peck green tomatoes. KLING. one-half dozen sweet peppers (red). H.Recipes Tried And True (1894 Cookbook). three tablespoonfuls black mustard seed. cut all these in Page 85 . turmeric. W. A. they will be nicely pickled. MAUD STOLTZ. one quart of small white onions. and retain much of their natural flavor. salt it. MIXED PICKLES. H. In three months. and drain well. then add one-half pound of mustard. repeat the heating of vinegar two or three mornings in succession. tie closely. one-half teacup each of ground pepper. heat. TOMATO CHOW-CHOW. For filling. take out the insides. Cut tomatoes. three tablespoonfuls white mustard seed. MANGO PICKLES. twenty-five ripe cucumbers. Fill the mangoes. [In this recipe. let it stand one hour. two large heads of cabbage. one-half pound of white mustard seed.txt vinegar. FISHER. MRS.
Recipes Tried And True (1894 Cookbook). SAITER. one pint of white mustard seed (not ground). Set away in a jar. MRS. and make a brine of one pint of salt to one gallon of water. Put in jars for immediate use. Be fore putting away. Next day. let stand over night. and all the spices come to boiling point. drain off. Take them out. wash in cold water. and one hundred small cucumber pickles that have been in brine over night. MRS. add the chopped vegetables. R. Cover with cold cider vinegar. wash thoroughly till water is clear to prevent coloring cabbage and celery. boil slow until tender. one ounce of cinnamon.txt small pieces. and let stand in brine over night. and let them stand eighteen hours. Wash your cucumbers. Bottle. One gallon each of chopped (very fine) cabbage. E. Put in slips of horseradish. Page 86 . cook five minutes longer. mix well. KITTIE M. let stand twenty-four hours. hot peppers to suit the taste. five cents worth of white mustard seed. BLAKE. and what spices you like. They are ready to use in twenty-four hours. drain in the morning through a colander. and four green peppers. one-half cup of flour. sprinkling each layer thickly with salt. one cupful of salt over peppers after being chopped. SMITH. F. sugar. Cover top of jar with a cloth before setting away. Place all together in a preserving kettle. celery. CUCUMBER PICKLES. and boil down. let stand two hours. and eat when your stomach craves it. cold. five cents worth of turmeric. ground mustard and flour mixed to a paste. DRESSING FOR THE PICKLE. CELERY. and the same of stick cinnamon. a tablespoon of whole cloves. OR FRENCH PICKLE. place in a stone jar in layers. Let the vinegar. Then wipe them dry. if the syrup seems thin. F. five pounds of brown sugar. will keep indefinitely. Cut six bunches of celery in small pieces. and peppers. Cook one-half hour. pour on boiling hot. in sealed cans to keep. GREEN TOMATO PICKLE. add one gallon of good cider vinegar. cover with boiling water. Slice one peck of green tomatoes. Put grape leaves on the top. then add the turmeric. with an ounce of whole cloves. one-half pound of ground mustard. two pounds of brown sugar. then pour boiling water on them. four pints of sugar. and if the vinegar is pure cider vinegar. to this add one tablespoonful of salt.--Two gallons of good cider vinegar. and pack them in your jar. Mix together cabbage. nearly cover with vinegar. and drain. and add four large onions sliced. celery and sweet peppers.
FLINT PICKLES. and pour over the cucumbers. tablespoon ground cinnamon and cloves. nine teaspoonfuls mustard. a little celery seed. one pint grated horseradish. make a syrup of good vinegar and sugar. You can use grape juice. cover with salt water. if you like the taste of onion. Invert a plate or saucer. four teaspoonfuls ginger. two and one-half cups brown sugar. TOMATO CATSUP. Five quarts juice. LIVINGSTON. one teaspoon red pepper. and bottle. mustard. boil. and pour over. one pint or more very small cucumbers. and a few sliced onions. one dozen red sweet peppers. Make a brine of water and salt--one teacup of salt to a gallon of water. seal in self sealers. TOMATO CATSUP. one quart good vinegar. five teaspoonfuls black pepper. and put on a small weight. MRS. five teaspoonfuls cloves. When cool. E. teaspoon each of salt and pepper. salt to taste. some horseradish. eight cups cider vinegar. CURRANT CATSUP. place in stone jars. Page 87 . A. three pounds sugar. a little salt. Use medium-sized cucumbers. and put to drain. MRS. wash clean. five teaspoonfuls allspice. one and one-half cups salt. add one head cabbage. let stand twenty-four hours. LAURA MARTIN EVERETT. POWERS. MRS. boil juice and sugar until it thickens. sweetened to taste. one teacupful black mustard seed. G. four teaspoonfuls cayenne pepper. boil. and cinnamon. MRS. ALICE KRANER. or one-half dozen ordinary cucumbers cut into small strips. and lay in jars. and are very palatable. one bunch celery chopped fine. and pour over the pickles. cover with cold cider vinegar. One gallon strained tomatoes. Two and one-half gallons ripe tomatoes. then add one pint vinegar. then wash in hot water. S. cook one hour. MRS. drain dry. bottle for use. They will keep the year round. one tablespoon each cloves. move brine nine mornings in succession. One peck green tomatoes. one layer of pickles. and then a layer of grape leaves. and add stick of cinnamon. one teacupful cloves. rub through a sieve.Recipes Tried And True (1894 Cookbook). chopped fine.txt CHOPPED PICKLE. When your jars are full. boil. If desired to keep. tie up closely.
txt COLD CATSUP. BLAKE. one large teacupful chopped onions. cook for five to ten minutes. and with a small pointed knife remove all blemishes. one tablespoonful black pepper. Take small pears. When it comes to a boil. add one-half pint grated horseradish. One pound of fruit. set on back of stove. three pints good cider vinegar. BLAKE. and it will keep for years. and one quart of good cider vinegar. and add rest of the vinegar. Put vinegar on the stove. To one gallon of moderately strong vinegar. three pounds sugar. G. rub through coarse sieve or colander. BLAKE. one tablespoonful of cinnamon. cinnamon. one-half pound of sugar. and boil slowly for three and one-half hours. MRS. several sticks of cinnamon. ROSA'S SWEET PICKLE. put a tablespoonful of salt. When cool. To one gallon of tomato juice. sliced fine. Nine pounds peaches. put two Page 88 . SPICED GRAPES. two teaspoonfuls of cinnamon. sprinkle with salt lightly. one tablespoonful ground cinnamon. and let stand two hours. one and one-half cups white mustard seed. one quart fine chopped celery. A. Boil three or four hours. MRS. Peel the peaches. Cook until thick. one and one-half cups sugar. PICKLED PEARS. Six quarts berries.Recipes Tried And True (1894 Cookbook). one pint vinegar. fill kettle as full of pears as will boil. F. one tablespoonful of pepper. then put them with the sugar and vinegar in a porcelain lined kettle. and seal while very hot. fill your cans. One peck of tomatoes. or can. COMMON CATSUP. strain. one tablespoonful each of cloves. EVELYN GAILEY. Mix cold. MRS. rub through a sieve. LIVINGSTON. One-half the vinegar put on berries at first. skins and all. F. to this. one pint of vinegar. two teaspoonfuls of cloves. E. F. and allspice. sugar enough to make vinegar quite sweet. GOOSEBERRY CATSUP. E. one teaspoonful of allspice. one large cup salt. Cook pulp and skins separately. and use immediately. and spices. MRS. nine pounds sugar. but do not pare them. three quarts good cider vinegar. When nearly done. Cut up tomatoes. E. cook thoroughly. one tablespoonful ground cloves. add a small handful of cloves (not ground).
four teacups vinegar. put in cool place. into this kettle. Wash the bunches carefully. S. tie cloth closely over top. then a layer of bunches of grapes. use for dysentery. bottle it. ELIZA CORWIN. sprinkle on a few whole cloves. MT. taste of these conserves?" --Shakespeare CANNED FRUIT IN GENERAL. let boil until the fruit is tender. twelve green peppers. for instance. one tablespoonful cinnamon. E. and stick cinnamon. and set away.txt cloves in each peach. C. WRIGHT. MRS. F. M. Towards spring. set on the stove a kettle of cold water--just enough so the can will not tip over. CANNED FRUIT AND JELLIES. Cook one and one-half hours. When done nicely. CHILI SAUCE. Twenty-four ripe tomatoes. MRS. Use two or three gallon jars. allspice. Put a thick layer of brown sugar on bottom of jar. put one-half dozen nails to keep the can from touching the bottom. Turn plate on top. cut in halves. etc. puddings. strain all that is left in the jar through a flannel cloth. add a little whole allspice. BLAKE. one tablespoonful allspice.Recipes Tried And True (1894 Cookbook). GILEAD. The grapes are nice served with cold meats. and set in kettle to boil. A few spoonfuls in ice water makes a pleasant drink for hot days. but not enough to break while cooking. OHIO. C. mince pies. then add one pint vinegar. The syrup can be used for cake. boil slowly two hours. SPICED GRAPES. MRS. and use through summer. E. For peaches. MRS. one teaspoonful cloves. CAMPBELL. MRS. one tablespoon cloves. Page 89 . E. Alternate layers of sugar and grapes as above until jar is full. eight tablespoons sugar. eight onions. nine pounds sugar. RASPBERRY JAM. SPICED GOOSEBERRIES. "Will't please your honor. then fill the can with cold water. Six quarts berries. add two tablespoonfuls of sugar. put the top on the can. four tablespoons salt. then fill the can full of peaches. put on weight. two tablespoons ginger. two tablespoons cinnamon.
TO PRESERVE QUINCES. let boil up. add one pint of apple. rub quickly through a colander. MISS KITTIE SMITH. Strawberry or blackberry jam is made the same way. Thirty or forty minutes is sufficient time for cooking. D. Pare and core. removing the white skin as well as the yellow. Pare the fruit. Always a success. TO PRESERVE PEACHES. stirring carefully.--Allow one pound of sugar to one pint of juice. skim well. some ground cinnamon. KISHLER. and quarter the fruit. reserve for marmalade. Boil three hours slowly. and mash with a silver or wooden spoon. return to the stove. Grate the peel from four oranges. then add the sugar. boil one minute. or until thick. use six pounds best white sugar. then put in the quinces. J.txt Weigh equal parts of fruit and sugar. remove all seeds. Boil the juice five minutes. To eighteen ripe oranges. TOMATO BUTTER. slice the oranges. (The rinds of the remainder will not be used). boil. one quart of sugar. L. Put the fruit into a preserving pan.Recipes Tried And True (1894 Cookbook). then strain through a coarse cloth. stirring constantly. one-half hour. MRS. Take equal portions of peaches and sugar. let stand over night. CURRANT JELLY. boil slowly in preserving kettle one hour and three-fourths. L. Page 90 . A FRENCH CONFECTIONERS RECIPE. boil fast. or jars. and skim until clear. ORANGE MARMALADE. Put the sugar with the peaches. put both through sieve. stir all the time while cooking. stir in the sugar. add the weight of the quinces in sugar to this syrup. TRUE. cook until it begins to look like a preserve. Boil the skins and cores one hour. and add the sugar. boil your quinces in this juice until tender. MRS. In the morning. cover closely when cold. drain them out. pare. which has been previously well heated. Put in glasses. Be sure you get out all the seeds. D. boil until reduced to a smooth mass. DR. Put the fruit and grated peel into a preserving kettle. stone. To one quart of tomato.
and boil freely for twenty-five minutes. mash them to secure juice to keep from burning. and skim. MRS. boil half an hour. Page 91 . and strain through a coarse sieve.Recipes Tried And True (1894 Cookbook). strain through a three-cornered bag of strong texture. CRANBERRY JELLY. Weigh the currants on the stems. boil thirty minutes. DR. Test by dropping a little into cold water. or whatever may adhere to them. Do not wash them. CRABAPPLE JELLY. add half the amount of granulated or loaf sugar. Put in glasses. Boil it in a preserving kettle thirty or forty minutes. putting the liquid in earthen or wooden vessels (never in tin). Put a few of the currants into kettle (porcelain lined or granite iron). Take a pint of juice to a pound of sugar. but carefully remove all leaves. mash. grate. with just enough water to cover them. Take a pound of apple to a pound of sugar. Peel.txt CURRANT JELLY. and weigh the apple. boil. MRS. Boil the apples in a kettle until soft. with just enough water to cover them. CRABAPPLE MARMALADE. let it boil well for a moment or two. and you will add a novel and peculiarly delightful flavor to the jelly. it is done. the jelly is done. mash with a spoon. and strain through a hair sieve. Return the strained liquid to the kettle without the trouble of measuring. G. and strain out the juice. and put into jars. One pound of sugar to each pint of juice. Drop one large or two small leaves of rose geranium plant into a quart of apple jelly a few moments before it is done. Put pound to pound of pineapple and sugar. when it does not mingle with the water. TRUE. PINEAPPLE JAM. until tender. MRS. Boil the apples. LIVINGSTON. SAMUEL BARTRAM. ROSE GERANIUM JELLY. A. stirring occasionally. add the remainder of the fruit. As soon as the sugar is dissolved.
MRS. D. and let boil. CANNED STRAWBERRIES. Can immediately in air-tight glass cans. pour over the fruit. and sufficient water to moisten it. and seal same as jelly. add one pint of sugar to each pint of juice. A. put it into the kettle with a little water. boil all together fifteen minutes. L. MRS. about four drops of essence of cloves. MRS. then pour it over the berries. TO PRESERVE RASPBERRIES AND STRAWBERRIES. and drain. KATE MARTIN. pour into a colander. E. boil twenty minutes. Let sugar dissolve. MRS. take one pint of sugar. Pare the quinces. To each pint of the juice. add the pulp of the pears. then add fruit. cut in small squares. G. In the morning. and seal. and stew until tender. and set where it will get the sun for two days. stewed very soft in sufficient water to cover the fruit. E. boil up once or twice. add a tablespoonful or two of water. and three sliced lemons. Make a syrup of the sugar. drain over night through a flannel bag. cover with water. LIVINGSTON. the fruit retains both color and flavor. Made in this way. and put it on a platter. ELIZA DICKERSON. skim while boiling.txt APPLE JELLY. SEFFNER. and let them boil ten minutes. SEFFNER. PEAR MARMALADE. Put in jelly glasses. Put in glasses. add three-fourths pint of sugar. PRESERVED STRAWBERRIES. Skim out the berries. While boiling. boil until like taffy. For every quart of strawberries. boil the syrup till thick and clear. the oldest and best. then put in the quinces. Let boil. Boil the syrup ten minutes longer. then boil the pears to a pulp. MRS. Put pound to pound of sugar and fruit. drop in the berries. OHIO.Recipes Tried And True (1894 Cookbook). Ten quarts of sour apples. TIFFIN. Take half their weight of sugar. cook until the syrup begins to jell. EXCELLENT FOR TARTS. For millinery go to Jennie Thomas. Page 92 . Use one pound of granulated sugar to each quart of berries. strain into glasses or bowls. without pressing. and skim well for ten or fifteen minutes. Skim out the fruit. CHOPPED QUINCES. let stand over night.--Pare and core.
three tablespoonfuls white sugar. flavored with a little vanilla. MRS. RETTA LUCAS. and to three cups of juice. drain off the juice. with whipped cream. W. MRS. MRS. This is a cooling and nutritious drink for the sick. If you have Page 93 . E. 1 chocolate. Put into a granite ware pan. Add one quart of sugar to each quart of juice. In the morning.Recipes Tried And True (1894 Cookbook). stirring it constantly. BEVERAGES. or beat with a whisk until frothy. When this boils. E. MRS. but not inebriates. To nine quarts of mashed berries. then squeeze out the juice. RASPBERRY VINEGAR. juice of half a lemon. add one quart of good vinegar.txt CANNED PINEAPPLE. After this mixture comes to a boil. LULU DANN. and let boil up (not cook). then bottle tightly." "Polly. let this stand over night. let stand from four days to a week. Two teaspoonfuls arrow root wet with a little cold water. let this boil. let this come to a boil. CHOCOLATE. then add one large pint of good rich milk. pour your chocolate from one pitcher into another. put in the pulp of your pineapple. Boil fifteen minutes. Use Walter Baker & Co." COOLING DRINK FOR INVALIDS. and one pint of hot water. S. Scrape fine two ounces (two squares) unsweetened chocolate. like a caramel. add one cup of water. stir quickly while you fill a quart pitcher with boiling water. THOMAS. put the kettle on. a layer of shredded pineapple and one of sugar. serve at once. add a small cup or sugar. stirring constantly. and a small piece of rind. Take equal measurements of shredded pineapple and sugar. and two tablespoons of hot water. "The cup that cheers.s No. If you cannot have the whipped cream. Place in a crock alternately. a pinch of salt. Seal in self sealing jars. until it is smooth and glossy. add a tablespoon of corn starch dissolved in a little cold milk or water.
then stir in three well beaten eggs. pare and grate them quickly. Four good-sized perfect potatoes. and brown in oven exactly like coffee. "The very staff of life. Will keep in a cool place two weeks. Make the sponge either at bed time. H. Pour boiling water over the grated potato until it thickens like starch. roll out on the kneading board. Use one pint of this with four pints of water for four loaves of bread. beat until your arm aches. and the batter is smooth. and let boil five minutes. mix thoroughly. strain over one pint of flour. When cool. COFFEE.--Take one tablespoonful of this mixture to a cup of boiling water. When perfectly light. new bran as this will moisten (not wet). S. You will have about ten quarts of mixture when done. the comfort of the husband. and let stand on stove fifteen to twenty minutes. MRS. and dry. add a cake of good yeast. let stand twenty-four hours. Take as much fresh. cover. MRS. let cool a few moments." DRY YEAST. E. Turn them often. H. and a little flour.Recipes Tried And True (1894 Cookbook). EUGENE DE WOLFE. W. then fill up with boiling water. Allow one tablespoonful to each cupful. pour on half pint cold water. Moisten with whole or half well beaten egg. then stir in flour to thicken. cut in cakes. BREAD. INVALID COFFEE. When milk warm. Three cups warm water. W. ECKHART. mix stiff with white corn meal. POWERS. A. Page 94 . A large handful of hops put into one quart of water. as it is very essential to the flavor. let this come to boiling point. FOR USING. Stop up the nose of the coffee pot. take more milk and less water. or early in the morning. let boil from fifteen to twenty minutes. Never omit the salt. previously dissolved in a cup of water. EVER-READY YEAST. MRS. the pride of the wife. one cup baking molasses. put in one or two cakes of dry yeast.txt to use skimmed milk. and to this two pounds of mixed ground Rio and Java coffee.
This will keep the crust soft. and stir in flour until the consistency of cake batter. Boil four large potatoes in two quarts of water. one-half cup of salt. SUSIE SEFFNER. sprinkle on fine bread crumbs. let raise. turn the water over the potato scalding hot. knead down. MRS. stirring two or three times. Page 95 . When light. have the flour warm. make into cakes with the hands. then work to a stiff dough. or one cake of dry yeast. E. work one-half cup butter. add one tablespoon of salt. and two of sugar. mixed. Take six good-sized potatoes. leave about what you would use for one loaf in the bowl. FOR THREE LOAVES. and mash fine. stir in one cup of good yeast dissolved in a little warm water. sugar. one of lard. and add one cup of sugar. let rise over night. rub melted lard over top. MRS. When perfectly light. MRS. When light. one-half cup of flour. bake from three quarters to one hour. let stand till morning. GOOD BREAD. and when lukewarm. then strain in the jar with other ingredients. In the morning. When the bread is ready for the pans. let rise again. and set in a warm place to rise. put into pie plates. set to rise. add one cake of yeast. When cool. the yolks of two eggs. don't work or roll it. When light. U. heat two quarts of water milk warm. and the white of one egg. grease the tops with butter. SALMON. handle carefully. then stir in flour to make a thick sponge. handling as little as possible.--Take three medium-sized potatoes.txt SWEET YEAST. work thoroughly. Prepare this at noon. F. rub melted lard over top. add one cup of yeast. add two tablespoons of flour. mash the potatoes. Keep in cool place. COFFEE CAKE. SUSIE SEFFNER. make into loaves. and put in jar. When done. make into loaves. When cool. This makes a large baking. Have one quart of this. MRS. cook until very soft. take from the water. let rise. mix till stiff enough to knead on the board. scald with potato water. G. rub the tops of loaves over with butter. AN EASY WAY TO MAKE GOOD BREAD.Recipes Tried And True (1894 Cookbook). one-half cup sugar. and mash until creamy. bake twenty or twenty-five minutes. and cinnamon. add to the yeast. and knead thoroughly for half an hour. and let rise again. into that. dissolved. stir well. When taken from the oven. First thing in the morning. let rise again. boil. SEFFNER. Bake fifty minutes. Boil one pint of hops in the water in which the potatoes were boiled until strength is out.
lay on white paper. add one-half medium-sized cakes of yeast. GRAHAM BREAD. When it is ready to make out. and mash through a colander. MRS. a pinch salt. YOUNG. one teaspoon of soda. two tablespoons melted butter. a teaspoonful butter. one teaspoonful soda. Take one pint flour. boil until soft. GRAHAM BREAD. and flour just enough to form a loaf. one-half cup sugar. spread a cream over it. BELLE BLAND. MRS. CINNAMON BREAD. which have been well soaked. and when done. Steam for three hours in four one pound baking Page 96 . COMMUNION BREAD. and a tablespoonful of granulated sugar. knead well. Let this stand in a warm place twenty-four hours. three cups of graham flour. add teaspoonful of ground cinnamon. This is delicious. Bake between papers in slow oven.txt BREAD. roll to thickness of heavy pie crust. mix stiff. one-half teaspoonful baking powder. bake in a moderately hot oven one hour. one cup buttermilk. one cup of molasses.Recipes Tried And True (1894 Cookbook). and five pints of water. place in well buttered pans and let it rise again. MARY DICKERSON. Three cups of sweet milk. A. C. When about cold. rub all together. FOR FOUR LOAVES OF BREAD. then raise. Salt and knead same as light dough and set to rise. then two tablespoonfuls of sugar. MRS. Bake to a light brown on top. put the bread again in the oven to dry the cream. One cup sponge. A. Two cups graham flour. one of salt. When this is done. let it rise until light. BROWN BREAD. and then put in enough water to make a stiff dough. roll into thin cakes. one teaspoon of salt. and a cupful of sugar. two well beaten eggs. Thicken with equal quantities of graham. one cup warm water. In the morning. Cut dough in two pieces. MRS. mold into loaves. a quart of luke-warm water. one-fourth cup molasses. Take flour as for making biscuit. add a cupful of yeast sponge. and when raised again. one tablespoonful butter. one egg. a little salt.--Peel five good-sized potatoes. as follows: White of an egg beaten to stiff froth. and cut into strips one-fourth inch wide. one and one-half cups of corn meal. S. AULT.
and one cup sweet milk in which one teaspoonful soda has been dissolved. Place pan into hot oven. steam two and one-half hours. Two heaping cups corn meal. one teaspoonful salt. foam separately. MRS. One and one-half pints sour milk. one-half pint flour. One teaspoonful salt. flour. one teaspoon baking powder. BOSTON BROWN BREAD. One and one-half pints sour milk. MRS. Five canfuls. then pour into this mixture another cup of sweet milk. two teaspoons baking powder sifted with flour. remove the lids. and add to them one cup sour milk.Recipes Tried And True (1894 Cookbook). one tablespoon white sugar. with the covers on. Bake in rather hot oven thirty minutes. Have the frying pan very hot. one tablespoon melted butter. Beat two eggs until light. but do not stir the cake. Bake steadily in a moderately hot oven. Page 97 . mix to a moderately stiff batter. E. S. one teaspoon salt. whites and yolks of three eggs beaten separately. two and one-half cups sweet milk. rub in lard cold. MRS. One and one-half pints corn meal. beat well before putting together. CORN BREAD. and bake half hour. Steam two and one-half hours. one tablespoonful lard. sugar. Pour cups graham flour. Put in one pound baking powder cans. two teaspoonfuls soda (one in the milk. two heaping teaspoons baking powder. one in the molasses). one-fourth cup sugar. one-third cup flour. salt. one heaping cup flour. BARLOW. pour the batter into it. Sift together corn meal. four cups graham flour. and baking powder. SALMON. with two tablespoonfuls butter. and set in the oven one-half hour. one cup baking molasses. two eggs. MRS. mix thoroughly. one tablespoonful sugar. one teaspoon salt. CORN BREAD.txt powder cans. SAMUEL SAITER. JOHN ROBINSON. BOSTON BROWN BREAD. add the egg. one teaspoonful salt. one and one-fourth pints milk. one cup baking molasses. MRS. one teaspoonful baking powder in the flour. CORN BREAD. and bake one-half hour. scant teaspoon soda in each. A. AULT. Mix together one and two-third cups corn meal. C.
meal. and more flour. two teaspoonfuls soda dissolved in warm water. Two cupfuls new milk. E. A. four teaspoonfuls cream tartar put in with flour. MRS. one teaspoonful salt. add to mixture. put in pans. two tablespoons flour. one egg. MRS. Mix the above. A. one cup white sugar. put in. add this last. H. one egg. Two cups sweet milk. F. AULT. and beat till smooth. one pint corn meal. MRS. JORDAN. MRS. then put in buttered pan. a little salt. S. H. one and one-half cupfuls flour. setting steamer over cold water. let rise once more. One pint buttermilk. one pint flour. Page 98 . MOORHEAD. steam three hours. WILLIAMS. one cup yeast. C. one-half cup butter and one-half cup lard mixed. SELLERS.Recipes Tried And True (1894 Cookbook). let rise. one-half cup cooled potato water. knead out soft. then add milk. MOORE. two cupfuls Indian meal. Bake in gem pans in a quick oven. MRS. C. Bake in slow oven thirty minutes. Make sponge same as bread in the evening. M. Dissolve soda in molasses. let rise again. cut out. two tablespoonfuls sugar. and then beat three eggs. E. one cup sugar. CHAS. two teaspoonfuls soda in milk. One large potato. Mix flour. Bake fifteen minutes. MRS. Darmody & McClures Premium Corn Meal should be used with these recipes. two-thirds cupful New Orleans molasses. PENN RUSKS. and salt together thoroughly. CORN BREAD. Let rise again. POTATO RUSKS." RAISED BISCUIT.txt CORN BREAD. Six good-sized potatoes cooked soft and then mashed. six tablespoonfuls molasses. STEAMED CORN BREAD. one scant teaspoon soda. Best results obtained by using "ELECTRIC LIGHT FLOUR. one and one-half teacups wheat flour. Put in oven fifteen minutes. two teacups Indian meal. In the morning. and work up. one-half cup butter. add one pint of sweet milk.
One quart of bread sponge. BAKING POWDER BISCUIT. Do not roll out on board. two tablespoonfuls sugar. one pint sweet milk. WRIGHT. MRS. a little salt. Rub one-half teaspoon of lard and one-half of butter into two quarts of sifted flour. In the morning turn it out on the kneading board. Beat the sugar and eggs well before adding the milk. one tablespoonful sugar. but make out by hand as you would light rolls. one pint cold boiled milk. let stand five minutes. F.txt One pint sweet milk. make up at two o'clock. MRS. CHARLES MOORE. Two tablespoonfuls butter. a little salt. Set at one o'clock [ten p. one-half cup sugar. One quart flour. sift together. To one pint of flour. A. put in oven. Flour to knead well. and a little salt. a little salt. one teacup butter. Beat well with rolling pin. Bake in quick oven. At bed time.Recipes Tried And True (1894 Cookbook). PARKER HOUSE ROLLS. as the mixture is too soft. Work the butter through the milk in the center of flour. two eggs. GAIL HAMILTON. Grease a large dripping pan with butter. T.m. one coffee-cup white sugar. Delicious for breakfast. two cups flour. Into a well in the center of flour. G. two eggs. one tablespoonful yeast. MRS. TO MAKE RUSKS. Put in warm place to rise over night. and a pinch of salt. work into flat biscuit. H. make a few holes in each with a fork. Page 99 . Make the sponge at supper time. three teaspoonfuls baking powder. one heaping tablespoonful lard. water to make stiff dough. and add one-half cup yeast or one cake dry yeast. Bake in quick oven. MRS. work in flour to make a stiff dough. add a little salt. DELICIOUS TEA ROLLS. BEATEN BISCUIT. for dinner next day?]. add one heaping tablespoon of butter. cut in small cakes. and put in pans at half past four for six o'clock tea. SEFFNER. one half cup butter. Drop a tablespoonful in each place. Use enough sweet milk to make a very soft mixture. Avoid kneading. Beat the three articles all together. U. VAN FLEET. Bake twenty minutes. Keep in warm place. whites of two eggs beaten stiff. Smooth out with the hand about one inch thick. bake fifteen minutes. add two teaspoonfuls of baking powder. dissolved in one-half cup warm water. one cup sweet milk.
one egg. a little salt. sifted together. LINSLEY. as cake. Enough for four or five large persons. C. H.Recipes Tried And True (1894 Cookbook). two teaspoonfuls baking powder. one-half cup butter. one tablespoonful sugar. MRS. two and one-half cups flour. E. 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. AULT. To each cup of flour. One egg. Try with a broom splint. QUICK MUFFINS. MUFFINS. E. MRS. Mix yolk of egg. one egg. W. MRS. Bake in hot oven about fifteen minutes. one tablespoon of melted butter. DR. butter. MRS. McMURRAY. one cup milk. one pint of sweet milk. MRS. T. BARLOW. one-half cup of sugar. before stirring them. One cup sweet milk. Bake ten minutes in quick oven. MUFFIN OR SHORTCAKE DOUGH. three tablespoons of sugar. MUFFINS. two tablespoons melted butter. MRS. FAIRFIELD. one tablespoon butter. Bake in a quick oven in muffin rings. one teaspoon salt. or drop the dough from the end of your spoon as you do for drop cake. MUFFINS. Two pints of flour. S. add sufficient water to make a stiff batter. large pinch Page 100 . beaten well. two-thirds cup of butter. mix all together. one tablespoon sugar. and salt. One cup flour. To be eaten hot. two heaping teaspoons of baking powder. A. "ELECTRIC LIGHT FLOUR" is guaranteed pure winter wheat flour. add flour to make it as thick as cake batter. Three eggs beaten separately. a pinch salt. then white of egg. and sugar. add then the flour. one egg. one pint of sweet milk. C. baking powder. add two teaspoons of baking powder. BUTCHER. three teaspoons baking powder. three teaspoons of baking powder. two teacups flour. one heaping teaspoon baking powder.txt GOOD MUFFINS (CHEAP AND EASY).
one pint corn meal. One pint milk. and pour over bread crumbs at night to make a batter. that will make it light and smooth. meal enough to make the mixture not quite as thick as for flour cakes. H. corn meal to make not too stiff a batter. Stir in gradually sufficient corn meal to make it quite thick. VERY NICE CORN MEAL GRIDDLE CAKES. mixed. one good teaspoonful soda. One pint rich sour milk. one-half cup or less butter. MRS. using one-half wheat flour. Boil slowly one hour. H. E. or syrup. one pint of sour milk.txt of salt. One pint bread-crumbs. To fry when cold. LINSLEY. one-half pint flour. Graham muffins are made in the same manner. Bake like buckwheats. milk. CORN MUFFINS. Four eggs. using equal parts wheat and graham flour. scald. and beat well. F. one-half cup flour. R. one egg. one teaspoonful salt. CORN MEAL GRIDDLE CAKES. add salt to taste. Eat with cream. cut in thin slices. and fry in lard and butter. two cups or less flour. SELLERS. E. moisten with sweet milk to the consistency of drop dough. teaspoon soda. ANNIE'S CORN CAKES. and butter. pinch salt. C. W. Have muffin pans hot. one-half teaspoonful soda. FRENCH BREAD GRIDDLE CAKES. R. One egg. JOHNSON. MRS. One and one-half pints sour milk. MRS. Page 101 . and one-half corn meal. one well beaten egg. MUSH. one large tablespoon flour. To three quarts of boiling water. Stir often. S. Bake ten minutes in hot oven. Make just as you do wheat muffins. with a teaspoonful of butter in each. H.Recipes Tried And True (1894 Cookbook). T.
a pinch of salt. one cup water. stirring constantly. a little salt. and serve hot. stir in one quart of flour. slice. T. ORANGE FRITTERS. OAT MEAL CRACKERS. mixed with one tablespoonful flour. with butter and syrup.txt TO FRY HOT MUSH. MRS. Boil five or ten minutes. five cents worth carbonate of ammonia. remove the meat. Beat the whites very stiff. with one teaspoonful of baking powder. MISS H. GERMICELLI. Fry slices of bacon. W. JORDAN. place a slice of nice sour apple. one cup sugar. using slices of orange instead of apple. Let the whole boil five minutes. JENNIE L. beat the yolks until light. Two cups oat meal (rolled oats is best). ECKHART. one pint of sweet milk. H.Recipes Tried And True (1894 Cookbook). roll very thin. pour the milk over it. When cold. three cups flour. LEMON CRACKERS. add salt. Separate four eggs. HARRINGTON. and fry delicate brown. one teaspoonful salt. In a tablespoonful of batter. E. Just before serving. half and half. one cup shortening. drop in the mush by spoonfuls. and fry same as corn mush. you can stir in a cup of sweet milk. drop into hot lard.--Made in same way. Make oyster fritters the same way. using fine large oysters in place of apples. five cents worth of lemon oil. three eggs. LINSLEY. and the whites. one cup of lard. MRS. Stir germicelli into two quarts of boiling water until as thick as mush. three teaspoonfuls baking powder. S. W. Serve hot. Page 102 . and roll thin. FRITTERS. add to them one quart of sweet milk. MRS. one cup of butter. Two and three-fourths cups of granulated sugar. if you wish. Nice for breakfast. and fry nice brown on both sides. and a saltspoonful salt. Mix stiff. Have ready a dish of toasted bread. Boil one quart of milk. stir into it two tablespoonfuls butter. H. stick with a fork. and bake in a quick oven. MILK TOAST.
scald until crumbly. One gallon of sour milk." --PLINY. one handful of hops. and boil to a syrup. and bottle for use. and add to corn. put in this fluid a cup of sugar. The old reliable milliner--Jennie Thomas. add six well beaten eggs. COUGH SYRUP. add three pints water. add a very little water. Fry in hot lard until a delicate brown. and strain. Main. WHOOPING COUGH SYRUP. mash fine. then dissolve three level teaspoons tartaric acid. SARAH SAITER. dip the pieces of bread in the mixture. MRS. grated or chopped fine. one ounce slippery elm. SCHMIER KASE. MRS. one ounce boneset. E. cut a lemon into it. Take one pint and a half of sweet milk.txt PINEAPPLE FRITTERS. When preparing for table. then it is ready to can in new or nearly new tin cans. let them become well saturated. "Simple diet is best. a little salt. OLIVE BARKS. When boiling. One quart of water. Cut the soft of bread into pieces two or three inches long and one inch thick. S. one Page 103 . sweeten to taste.Recipes Tried And True (1894 Cookbook). One ounce flax seed. stir till all is thoroughly mixed together.--Made in same manner. let drip until whey is separated from curd. only stir into the batter a pineapple. MARY FELTY. FOR CANNING CORN. drain off liquid. salt to suit the taste. add one pint of rich sour cream. boil these together. MRS. cook five minutes. 121 S. MEDICAL LORE AND INVALIDS FOOD. cook a few minutes longer. add one level teaspoon soda dissolved in hot water. SPANISH FRITTERS. season and sweeten to taste. MARTHA WRIGHT. To five pints green corn. for many dishes bring many diseases.
one pint Orleans molasses. and boil one hour in sufficient water to cover well. DOSE. Put first three ingredients in thin muslin bag.txt ounce stick liquorice. one and one-half pounds loaf sugar.Recipes Tried And True (1894 Cookbook). Dissolve the liquorice in one pint of water. as the case may require. End of Project Gutenberg's Etext of Recipes Tried and True TAGNot A Winamp File Wrapster File Page 104 . then boil all together a few moments.--One teaspoonful every hour or two.
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