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

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

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

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

Page 1

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

Page 74

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sign up to vote on this title
UsefulNot useful