FRUIT SALAD. CARRIE LINSLEY.
Place a layer of sliced oranges in the bottom of
a glass dish; then alayer of bananas; one
of pineapple; sprinkle confectioners sugarbetween
layers; continue this until the dish is nearly full; then pilehigh
with fresh grated cocoanut.
FRUIT SALAD. CARRIE LINSLEY.
Two oranges, two peaches, two bananas, a few slices
of pineapple,one-half pound of mixed nuts,
one-fourth pound of figs, candiedcherries,
juice of three lemons, one-half box of gelatine, one pint ofboiling
water, two cups of sugar, whipped cream to make clear; avoidstirring.
KENTUCKY PUDDING. MAMIE FAIRFIELD.
CUSTARD.--Two quarts milk, six eggs, two tablespoons
corn starch, onecup sugar, a pinch salt, one
tablespoon vanilla; add to this one quartwhipped
cream, one pint each candied or preserved cherries, pineapple,and
strawberries. Let custard cool before adding cream and fruit.Freeze
PEACH ICE-CREAM. NELL LINSLEY.
One pint new milk, one pint sweet cream, one cup
sugar, one quartpeach pulp (peeled ripe or canned peaches, and put
through thecolander). Let cream and milk come to a boil; add sugar,
and cool;add peach pulp, and freeze.
FROZEN ORANGES. Rub the rinds of four oranges in
a pound of loafsugar; peel one dozen oranges; take out the pulp;
add it to sugar withthe juice of three lemons; set it on ice two
hours; then a quart ofice water, and freeze hard, and serve in glasses.
A DAINTY DESSERT.
Frozen fruit makes a dainty and acceptable dessert
for dinner or lunchduring the summer, and is
prepared by mixing and freezing, the same aswater
ices, then working and cutting the fruits, and using withoutstraining.
Stone one quart of acid cherries; mix them with two
pounds of sugar,and stand aside one hour; stir
thoroughly; add a quart of ice water;put in
the freezer, and stir rapidly until frozen; heat smooth; setaside
half an hour, and serve. That is the way to make frozencherries.
To make frozen ambrosia, pare and slice a dozen sour
oranges; lay in abowl; sprinkle with sugar;
cover with grated cocoanut; let stand twohours;
mix all together; freeze. Take up in a large glass bowl; layover
the top thin slices of orange; sprinkle with cocoanut and sugar.
FROZEN PEACHES AND PLUMS.
Pare a dozen and a half ripe, soft peaches. Remove
the skin and seedsfrom a quart of sour plums;
mash, and add to the peaches. Work thekernels
of both to a paste; add them to the sugar and fruit; let standtwo
hours; then add a quart of ice water; stir, and freeze. This is adelicious
Pare, and remove the eyes from two good-sized pineapples;
then chopinto bits, and sprinkle with one-half
pound of sugar; let the wholestand until quite
soft; then mash, and strain through a fine sieve.To
one quart of juice so obtained, add one quart of water and twelveeggs,
which have been rubbed to a cream with one and one-half poundsof
sugar. Put the mixture in a farina kettle, and cook till itassumes
the thickness of soft custard; then strain, and beat brisklytill
cold. Freeze, and serve with sweet cream, flavored with fruitjuice.
Put in a farina kettle one quart of good sweet cream,
three-quartersof a pound of sugar, and one tablespoonful
of vanilla extract, andallow the mixture to
cook till the water in the outer kettle boils;then
remove from the fire. Brown two ounces of macaroons in amoderate
oven; cool, and roll to a fine powder; stir into the cream,and
when cold, freeze.
LEMON SHERBERT. MRS. G. H. WRIGHT.
To one quart of sweet milk, add one pint of sugar,
the well beatenwhites of two eggs, and the juice
of three lemons. Add the lemonjuice after it
commences to freeze.
LEMON ICE. MRS. H. T. VAN FLEET.
To one quart of water, add four cups of sugar; let
this come toboiling point; let cool; strain
through a cloth; add the juice of sixlemons,
and juice of two oranges; beat the whites of six eggs to astiff
froth. Put the syrup in the freezer; then add the beatenwhites.
Freeze same as ice-cream. Stir constantly until sufficientlyfrozen.
APRICOT ICE. ALICE FAIRFIELD.
Make syrup same as lemon ice; add one can of apricots
(mashed fine),three lemons, and juice of one
orange, if wanted. Freeze same aslemon ice.
ORANGE SHERBERT. M. E. BEALE.
One tablespoon of gelatine, one pint of cold water,
one cup of sugar,six oranges or one pint of
juice, one-half cup of boiling water. Soakthe
gelatine in one-half cup of cold water ten minutes. Put the sugarand
remainder of cold water in a large pitcher; squeeze the juice intothe
pitcher; add it to the gelatine after it is dissolved; strain intothe
can, and freeze.
"Sweet meats, messengers of strong prevailment
in an unhardened youth." --SHAKESPEARE.
TO BLANCH ALMONDS.
Put them into cold water, and allow it to come to a
boiling point;then remove the skins, and throw
them into cold water a few moments topreserve
the color. For salted almonds, prepare as above;
put into a dripping pan withsome lumps of butter;
set into a moderate oven until nicely browned.Sprinkle
over them some salt, and toss until thoroughly mixed. Peanuts
may be prepared in same manner.
CHOCOLATE CREAMS. MRS. EDWARD E. POWERS.
Two pounds XXXX confectioners' sugar, one-fourth pound
gratedcocoanut, one tablespoonful vanilla, a
pinch of salt, whites of threeeggs (beaten very
stiff); mix all together, and roll into small balls;let
stand one-half hour; then dip into the chocolate, prepared thus:One-half
cake Bakers chocolate (grated fine), two tablespoonfulsbutter.
Warm the butter; mix in the chocolate. When cool, dip thecreams
in, and set on a buttered plate to harden.
VANILLA TAFFY. MRS. EDWARD E. POWERS.
Three cups of granulated sugar, one cup of cold water,
threetablespoonfuls of vinegar. Cook without
stirring until it threads;add one tablespoonful
of vanilla; let cool; pull until white; cut intosmall
DANDY TAFFY. MIRIAM DE WOLFE.
Three cups brown sugar, one cup water, one cup white
sugar, onetablespoonful vinegar. When nearly
done, add one tablespoonfulvanilla. Pour into
CHOCOLATE CARAMELS. MRS. NED THATCHER.
One cup of sweet milk, two cups of brown sugar, two
cups of molasses,one pint of water, a tablespoon
of butter. Flavor to taste. Twoounces of chocolate
just before taking from the fire.
MOLASSES CANDY. MRS. DR. FISHER.
Take one quart of molasses (maple is best); boil until
it is crispwhen put in water; then stir in one
teaspoonful of soda dissolved in alittle warm
water; stir until well mixed. Pour into buttered pans.Pull
part until white, and make into sticks. In the remainder putroasted
corn, peanuts, walnuts, almonds, or hazelnuts.
COCOANUT DROPS. MRS. DR. FISHER.
Grate the white part of a cocoanut, the whites of four
eggs (wellbeaten), one-half pound of sifted
sugar. Flavor with lemon or rose.Mix as thick
as can be stirred. Make in balls, putting them about oneinch
apart on paper on baking tins. Put into a quick oven; take outwhen
they begin to look yellow.
BUTTER SCOTCH. MRS. EDWARD E. POWERS.
Two cups brown sugar, two cups molasses, two tablespoonfuls
butter,two tablespoonfuls vinegar. Boil until
it threads; then pour intoshallow pans to harden.
"Peter Piper picked a peck of pickled peppers."
FOR SIX HUNDRED PICKLES. MRS. M. E. WRIGHT.
Make a brine of cold water and salt strong enough to
bear up an egg;heat boiling hot, and pour over
pickles; let stand twenty-four hours;then take
out, and wipe dry. Scald vinegar, and put over; let standtwenty-four
hours; then pour off, and to fresh vinegar add one quartbrown
sugar, two large green peppers, one-half pint white mustardseed,
six cents worth ginger root, six cents worth cinnamon andallspice,
one tablespoon celery seed, alum size butternut. Scald,pour
over, and tie up in jars.
CUCUMBER PICKLES. MRS. H. T. VAN FLEET.
Pour enough boiling water over pickles to cover them,
and let standtwenty-four hours; measure water
so that you may know what quantity ofvinegar
to use. Take them out of water, wiping each one separatelywith
dry towel; place in close layers in stone jar. To one gallon ofvinegar,
add one cup of salt, two tablespoons of pulverized alum, sameof
cloves, allspice, mustard, and cinnamon; put all in vinegar, andlet
come to boil; pour this over pickles. When cool, place plateover,
and add a weight. Pickles prepared in this way will keep nicelya
CHOW-CHOW. MRS. ALICE KRANER.
One quart green cucumbers (cut lengthwise), one dozen
small cucumbers(whole), one dozen small onions,
one large cauliflower, one quartsmall green
tomatoes. Put the cucumbers in brine for three days; therest
scald in salt and water; add pepper and other spices to taste.Two
and one-half quarts vinegar, two and one-half cups sugar, one cupflour,
six tablespoonfuls mustard. Scald the vinegar, sugar, flour,and
mustard. Pour this over the whole bottle; and seal.
CHOW-CHOW. MRS. C. C. STOLTZ.
Two quarts small cucumbers, two quarts small onions,
two cauliflowers,six green peppers; cut all,
and put in salt and water four hours; thenscald,
PASTE.--Six tablespoonfuls mustard, one tablespoonful
turmeric, oneand one-half cups sugar, one
cup flour. Mix all well together; addcold
vinegar to wet it up; pour into two quarts of boiling vinegar.
Pour this on pickles; mix thoroughly, and put in
PICKLED ONIONS. MRS. DR. FISHER.
Peel small white onions, and boil them in milk and
water ten minutes;drain off the milk and water,
and pour over the onions scalding spicedvinegar.
PICKLED PEACHES. MRS. DR. FISHER.
Wipe ripe but hard peaches until free from down; stick
a few clovesinto each one; lay in cold spiced
vinegar. In three months, they willbe nicely
pickled, and retain much of their natural flavor.
MANGO PICKLES. MRS. W. H. ECKHART.
[In this recipe, the term "mango" refers
to green bell peppers.] Useeither small muskmelons
or sweet peppers; take out the insides, andlay
them in strong salt water twenty-four hours; drain well. Forfilling,
cut cabbage fine; salt it; let it stand one hour; wash withclear
water, and drain well; add celery seed and ground cinnamon totaste.
Fill the mangoes; tie closely; pack in stone jars. Then toone
gallon of good cider vinegar, add three pounds of brown sugar;heat,
and pour over the mangoes; repeat the heating of vinegar two orthree
mornings in succession.
MIXED PICKLES. MAUD STOLTZ.
Two hundred little cucumbers, fifty large cucumbers,
threetablespoonfuls black mustard seed, three
tablespoonfuls white mustardseed, three tablespoonfuls
celery seed, one dozen red peppers, twopounds
sugar, one quart French mustard, one bottle English chow-chow,one
quart little onions, vinegar to cover. Cook slowly for one hour.
TOMATO CHOW-CHOW. MRS. A. H. KLING.
One-half peck green tomatoes, two large heads of cabbage,
fifteenonions, twenty-five ripe cucumbers, one
pint of grated horseradish,one-half pound of
white mustard seed, one ounce of celery seed,one-half
teacup each of ground pepper, turmeric, and cinnamon. Cuttomatoes,
cabbage, onions, and cucumbers in small pieces, and saltover
night. In the morning, drain off the brine; put on vinegar andwater,
half and half; let stand twenty-four hours; drain again; put inthe
spices. Boil two gallons of vinegar with three pounds of brownsugar;
pour over while hot; do this three mornings; then add one-halfpound
of mustard; stir in when nearly cold.
SPANISH PICKLE. MRS. W. H. ECKHART.
Four heads of cabbage, one peck of green tomatoes,
one dozen largecucumbers, one-half dozen sweet
peppers (red), one-half dozen sweetpeppers
(green), one quart of small white onions; cut all these insmall
pieces, and let stand in brine over night; wash in cold water,and
drain. Cut six bunches of celery in small pieces.
DRESSING FOR THE PICKLE.--Two gallons of good cider
vinegar, fivepounds of brown sugar, five cents
worth of turmeric, five cents worthof white
mustard seed, one-half pound of ground mustard, one-half cupof
flour, a tablespoon of whole cloves, and the same of stickcinnamon.
Let the vinegar, sugar, and all the spices come to
boiling point; addthe chopped vegetables,
and one hundred small cucumber pickles thathave
been in brine over night. Cook one-half hour; then add theturmeric,
ground mustard and flour mixed to a paste; cook five minuteslonger.
Bottle, and eat when your stomach craves it.
CELERY, OR FRENCH PICKLE. MRS. F. E. BLAKE.
One gallon each of chopped (very fine) cabbage, celery
and sweetpeppers; one cupful of salt over peppers
after being chopped; mixwell; let stand two
hours; wash thoroughly till water is clear toprevent
coloring cabbage and celery. Mix together cabbage, celery,and
peppers; to this add one tablespoonful of salt, one pint of whitemustard
seed (not ground), four pints of sugar, hot peppers to suitthe
taste. Put in jars for immediate use; in sealed cans to keep. Before
putting away, add one gallon of good cider vinegar, cold.
GREEN TOMATO PICKLE. MRS. F. R. SAITER.
Slice one peck of green tomatoes, and four green peppers;
place in astone jar in layers, sprinkling each
layer thickly with salt; coverwith boiling water;
let stand over night; drain in the morning througha
colander, and add four large onions sliced, with an ounce of wholecloves,
one ounce of cinnamon, two pounds of brown sugar. Place alltogether
in a preserving kettle; nearly cover with vinegar; boil slowuntil
tender. Set away in a jar. Next day, if the syrup seems thin,drain
off, and boil down. Cover top of jar with a cloth beforesetting
CUCUMBER PICKLES. KITTIE M. SMITH.
Wash your cucumbers; then pour boiling water on them,
and let themstand eighteen hours. Take them
out, and make a brine of one pint ofsalt to
one gallon of water; pour on boiling hot; let standtwenty-four
hours. Then wipe them dry, and pack them in your jar.Put
in slips of horseradish, and what spices you like. Cover withcold
cider vinegar. Put grape leaves on the top. They are ready touse
in twenty-four hours, and if the vinegar is pure cider vinegar,will
CHOPPED PICKLE. MRS. S. A. POWERS.
One peck green tomatoes, one dozen red sweet peppers,
chopped fine;cover with salt water; let stand
twenty-four hours; drain dry; add onehead cabbage,
one bunch celery chopped fine, one pint gratedhorseradish,
one teacupful cloves, one teacupful black mustard seed,salt
to taste, one pint or more very small cucumbers, or one-halfdozen
ordinary cucumbers cut into small strips; cover with cold cidervinegar.
If desired to keep, seal in self sealers.
CURRANT CATSUP. MRS. E.
Five quarts juice, three pounds sugar; boil juice and
sugar until itthickens; then add one pint vinegar,
tablespoon ground cinnamon andcloves, teaspoon
each of salt and pepper; bottle for use. You can usegrape
FLINT PICKLES. MRS. LAURA MARTIN EVERETT.
Use medium-sized cucumbers; wash clean, and lay in
jars. Make a brineof water and salt--one teacup
of salt to a gallon of water; boil, andpour
over the cucumbers; move brine nine mornings in succession; boil,and
pour over; then wash in hot water, and put to drain. When cool,place
in stone jars, one layer of pickles, and then a layer of grapeleaves,
some horseradish, and a few sliced onions, if you like thetaste
of onion. When your jars are full, make a syrup of good vinegarand
sugar, sweetened to taste, and add stick of cinnamon, a littlecelery
seed; boil, and pour over the pickles. Invert a plate orsaucer,
and put on a small weight; tie up closely. They will keep theyear
round, and are very palatable.
TOMATO CATSUP. MRS. G. LIVINGSTON.
One gallon strained tomatoes, one quart good vinegar,
one tablespooneach cloves, mustard, and cinnamon,
a little salt, one teaspoon redpepper; cook
one hour, and bottle.
TOMATO CATSUP. MRS. ALICE KRANER.
Two and one-half gallons ripe tomatoes; rub through
a sieve; eightcups cider vinegar, one and one-half
cups salt, two and one-half cupsbrown sugar,
nine teaspoonfuls mustard, four teaspoonfuls ginger, fiveteaspoonfuls
allspice, five teaspoonfuls cloves, five teaspoonfulsblack
pepper, four teaspoonfuls cayenne pepper.
COLD CATSUP. MRS. F. E. BLAKE.
One peck of tomatoes, sliced fine; sprinkle with salt
lightly, and letstand two hours; rub through
coarse sieve or colander; to this, addone-half
pint grated horseradish, one large cup salt, one and one-halfcups
white mustard seed, one tablespoonful black pepper, one quartfine
chopped celery, one large teacupful chopped onions, one andone-half
cups sugar, one tablespoonful ground cloves, onetablespoonful
ground cinnamon, three pints good cider vinegar. Mixcold,
and use immediately, or can, and it will keep for years.
COMMON CATSUP. MRS. F. E. BLAKE.
Cut up tomatoes, skins and all; cook thoroughly. When
cool, rubthrough a sieve. To one gallon of tomato
juice, put a tablespoonfulof salt, one tablespoonful
of pepper, one tablespoonful of cinnamon,and
one quart of good cider vinegar. Cook until thick.
GOOSEBERRY CATSUP. EVELYN GAILEY.
Six quarts berries, nine pounds sugar, one pint vinegar,
onetablespoonful each of cloves, cinnamon, and
allspice. One-half thevinegar put on berries
at first. When nearly done, strain, and addrest
of the vinegar, and spices. Boil three or four hours.
SPICED GRAPES. MRS. G. A. LIVINGSTON.
One pound of fruit, one-half pound of sugar, one pint
of vinegar, twoteaspoonfuls of cinnamon, two
teaspoonfuls of cloves, one teaspoonfulof allspice.
Cook pulp and skins separately.
PICKLED PEARS. MRS. F. E. BLAKE.
To one gallon of moderately strong vinegar, add a small
handful ofcloves (not ground), several sticks
of cinnamon, sugar enough to makevinegar quite
sweet. Take small pears, and with a small pointed kniferemove
all blemishes, but do not pare them. Put vinegar on the stove.When
it comes to a boil, fill kettle as full of pears as will boil;set
on back of stove, and boil slowly for three and one-half hours;fill
your cans, and seal while very hot.
ROSA'S SWEET PICKLE.
Nine pounds peaches, three pounds sugar, three quarts
good cidervinegar. Peel the peaches; then put
them with the sugar and vinegarin a porcelain
lined kettle; cook for five to ten minutes; put twocloves
in each peach; add a little whole allspice.
SPICED GRAPES. MRS. ELIZA CORWIN, MT. GILEAD,
Wash the bunches carefully. Use two or three gallon
jars. Put athick layer of brown sugar on bottom
of jar; then a layer of bunchesof grapes; sprinkle
on a few whole cloves, allspice, and stickcinnamon.
Alternate layers of sugar and grapes as above until jar isfull.
Turn plate on top; put on weight; tie cloth closely over top;put
in cool place. The grapes are nice served with cold meats. Thesyrup
can be used for cake, puddings, mince pies, etc. Towardsspring,
strain all that is left in the jar through a flannel cloth;bottle
it, and use through summer; use for dysentery. A few spoonfulsin
ice water makes a pleasant drink for hot days.
SPICED GOOSEBERRIES. MRS. C. C. CAMPBELL.
Six quarts berries, nine pounds sugar. Cook one and
one-half hours;then add one pint vinegar, one
teaspoonful cloves, one tablespoonfulcinnamon,
one tablespoonful allspice.
CHILI SAUCE. MRS. M. E. WRIGHT.
Twenty-four ripe tomatoes, eight onions, twelve green
peppers, fourtablespoons salt, eight tablespoons
sugar, two tablespoons cinnamon,two tablespoons
ginger, one tablespoon cloves, four teacups vinegar;boil
slowly two hours.
CANNED FRUIT AND JELLIES.
"Will't please your honor, taste of these
CANNED FRUIT IN GENERAL. MRS. F. E. BLAKE.
For peaches, for instance, set on the stove a kettle
of coldwater--just enough so the can will not
tip over; into this kettle, putone-half dozen
nails to keep the can from touching the bottom; thenfill
the can full of peaches, cut in halves; then fill the can withcold
water; add two tablespoonfuls of sugar, and set in kettle toboil;
let boil until the fruit is tender, but not enough to breakwhile
cooking. When done nicely, put the top on the can, and setaway.
RASPBERRY JAM. MRS. E. S.
Weigh equal parts of fruit and sugar. Put the fruit
into a preservingpan, and mash with a silver or wooden spoon; let
boil up; then add thesugar; stir all the time while cooking. Strawberry
or blackberry jamis made the same way. Thirty or forty minutes is
sufficient time forcooking.
TO PRESERVE PEACHES. L. D.
Take equal portions of peaches and sugar; pare, stone,
and quarter thefruit. Put the sugar with the
peaches; let stand over night. In themorning,
boil slowly in preserving kettle one hour and three-fourths;skim
TO PRESERVE QUINCES. L. D.
Pare and core. Be sure you get out all the seeds. Boil
the skins andcores one hour; then strain through
a coarse cloth; boil your quincesin this juice
until tender; drain them out; add the weight of thequinces
in sugar to this syrup; boil, and skim until clear; then putin
the quinces. Boil three hours slowly.
TOMATO BUTTER. MRS. J. KISHLER.
To one quart of tomato, add one pint of apple; put
both through sieve;one quart of sugar, some
ground cinnamon; cook until it begins to looklike
ORANGE MARMALADE. MRS. DR. TRUE.
To eighteen ripe oranges, use six pounds best white
sugar. Grate thepeel from four oranges; reserve
for marmalade. (The rinds of theremainder will
not be used). Pare the fruit, removing the white skinas
well as the yellow; slice the oranges; remove all seeds. Put thefruit
and grated peel into a preserving kettle; boil until reduced toa
smooth mass; rub quickly through a colander; stir in the sugar;return
to the stove; boil fast, stirring constantly, one-half hour, oruntil
thick. Put in glasses, or jars; cover closely when cold.
CURRANT JELLY. MISS KITTIE SMITH.
A FRENCH CONFECTIONERS RECIPE.--Allow one pound of
sugar to one pintof juice. Boil the juice five
minutes, and add the sugar, which hasbeen previously
well heated; boil one minute, stirring carefully.Always
CURRANT JELLY. MRS. DR. TRUE.
Weigh the currants on the stems. Do not wash them,
but carefullyremove all leaves; or whatever
may adhere to them. Put a few of thecurrants
into kettle (porcelain lined or granite iron); mash them tosecure
juice to keep from burning; add the remainder of the fruit, andboil
freely for twenty-five minutes, stirring occasionally; strainthrough
a three-cornered bag of strong texture, putting the liquid inearthen
or wooden vessels (never in tin). Return the strained liquidto
the kettle without the trouble of measuring; let it boil well for
amoment or two; add half the amount of granulated
or loaf sugar. Assoon as the sugar is dissolved,
the jelly is done. Put in glasses.
Peel, grate, and weigh the apple. Put pound to pound
of pineapple andsugar. Boil it in a preserving
kettle thirty or forty minutes.
Boil the apples, with just enough water to cover them,
until tender;mash with a spoon, and strain out
the juice. Take a pint of juice toa pound of
sugar; boil thirty minutes, and strain through a hairsieve.
ROSE GERANIUM JELLY. MRS. SAMUEL BARTRAM.
Drop one large or two small leaves of rose geranium
plant into a quartof apple jelly a few moments
before it is done, and you will add anovel
and peculiarly delightful flavor to the jelly.
Boil the apples in a kettle until soft, with just enough
water tocover them; mash, and strain through
a coarse sieve. Take a pound ofapple to a pound
of sugar; boil half an hour, and put into jars.
CRANBERRY JELLY. MRS. G. A. LIVINGSTON.
One pound of sugar to each pint of juice; boil, and
skim. Test bydropping a little into cold water;
when it does not mingle with thewater, it is
APPLE JELLY. MRS. E. SEFFNER.
Ten quarts of sour apples, stewed very soft in sufficient
water tocover the fruit; drain over night through
a flannel bag, withoutpressing; add one pint
of sugar to each pint of juice, and threesliced
lemons; boil twenty minutes; strain into glasses or bowls.
PEAR MARMALADE. MRS. E. SEFFNER.
EXCELLENT FOR TARTS.--Pare and core, then boil the
pears to a pulp.Take half their weight of sugar;
put it into the kettle with a littlewater; boil
until like taffy; skim while boiling; add the pulp of thepears,
about four drops of essence of cloves; boil up once or twice.
PRESERVED STRAWBERRIES. MRS. KATE MARTIN, TIFFIN,
Use one pound of granulated sugar to each quart of
berries. Make asyrup of the sugar, and sufficient
water to moisten it. Whileboiling, drop in the
berries, and let them boil ten minutes. Skim outthe
fruit, and put it on a platter. Boil the syrup ten minuteslonger;
then pour it over the berries, and set where it will get thesun
for two days. Put in jelly glasses, and seal. Made in this way,the
fruit retains both color and flavor.
TO PRESERVE RASPBERRIES AND STRAWBERRIES. L.
Put pound to pound of sugar and fruit; let stand over
night. In themorning, boil all together fifteen
minutes. Skim out the berries;boil the syrup
till thick and clear; pour over the fruit. For
millinery go to Jennie Thomas, the oldest and best.
CANNED STRAWBERRIES. MRS. G. A. LIVINGSTON.
For every quart of strawberries, take one pint of sugar;
add atablespoonful or two of water. Let sugar
dissolve; then add fruit,and let boil. Can immediately
in air-tight glass cans.
CHOPPED QUINCES. MRS. ELIZA DICKERSON.
Pare the quinces; cut in small squares; cover with
water, and stewuntil tender; pour into a colander,
and drain. To each pint of thejuice, add three-fourths
pint of sugar. Let boil, and skim well forten
or fifteen minutes; then put in the quinces; cook until the syrupbegins
to jell. Put in glasses, and seal same as jelly.
CANNED PINEAPPLE. MRS. LULU DANN.
Take equal measurements of shredded pineapple and sugar.
Place in acrock alternately, a layer of shredded
pineapple and one of sugar; letthis stand over
night. In the morning, drain off the juice, and tothree
cups of juice, add one cup of water. After this mixture comesto
a boil, put in the pulp of your pineapple, and let boil up (notcook).
Seal in self sealing jars.
"The cup that cheers, but not inebriates."
"Polly, put the kettle on."
COOLING DRINK FOR INVALIDS. MRS. RETTA LUCAS.
Two teaspoonfuls arrow root wet with a little cold
water, threetablespoonfuls white sugar, juice
of half a lemon, and a small pieceof rind; stir
quickly while you fill a quart pitcher with boilingwater.
This is a cooling and nutritious drink for the sick.
RASPBERRY VINEGAR. MRS. E. S.
To nine quarts of mashed berries, add one quart of
good vinegar; letstand from four days to a week;
then squeeze out the juice. Add onequart of
sugar to each quart of juice. Boil fifteen minutes; thenbottle
CHOCOLATE. MRS. W. E. THOMAS.
Scrape fine two ounces (two squares) unsweetened chocolate.
UseWalter Baker & Co.s No. 1 chocolate.
Put into a granite ware pan, adda small cup
or sugar, a pinch of salt, and two tablespoons of hotwater;
let this boil, stirring it constantly, until it is smooth andglossy,
like a caramel; then add one large pint of good rich milk, andone
pint of hot water; let this come to a boil, stirring constantly;add
a tablespoon of corn starch dissolved in a little cold milk orwater.
When this boils, serve at once, with whipped cream, flavoredwith
a little vanilla. If you cannot have the whipped
cream, pour your chocolate from onepitcher into
another, or beat with a whisk until frothy. If you haveto
use skimmed milk, take more milk and less water. Never omit thesalt,
as it is very essential to the flavor.
COFFEE. EUGENE DE WOLFE.
Allow one tablespoonful to each cupful. Moisten with
whole or halfwell beaten egg; pour on half pint
cold water; let this come toboiling point; then
fill up with boiling water. Stop up the nose ofthe
coffee pot, and let stand on stove fifteen to twenty minutes.
INVALID COFFEE. MRS. S. A. POWERS.
Three cups warm water, one cup baking molasses. Take
as much fresh,new bran as this will moisten
(not wet); mix thoroughly, and brown inoven
exactly like coffee, and to this two pounds of mixed ground Rioand
Java coffee; then stir in three well beaten eggs. You will haveabout
ten quarts of mixture when done. FOR USING.--Take
one tablespoonful of this mixture to a cup of boilingwater;
let boil from fifteen to twenty minutes.
"The very staff of life; the comfort of the
husband; the pride of the wife."
DRY YEAST. MRS. W. H. ECKHART.
A large handful of hops put into one quart of water;
cover, and letboil five minutes; strain over
one pint of flour; beat until your armaches,
and the batter is smooth. When cool, add a cake of good yeast.When
perfectly light, mix stiff with white corn meal, and a littleflour;
roll out on the kneading board; cut in cakes, and dry. Turnthem
EVER-READY YEAST. MRS. W. H. E.
Four good-sized perfect potatoes; pare and grate them
quickly. Pourboiling water over the grated potato
until it thickens like starch;let cool a few
moments; then stir in flour to thicken. When milkwarm,
put in one or two cakes of dry yeast, previously dissolved in acup
of water; let stand twenty-four hours. Use one pint of this withfour
pints of water for four loaves of bread. Make the sponge eitherat
bed time, or early in the morning. Will keep in a cool place twoweeks.
SWEET YEAST. MRS. SUSIE SEFFNER.
Boil four large potatoes in two quarts of water. When
done, mash thepotatoes, and add one cup of sugar,
one-half cup of salt, one-half cupof flour.
Boil one pint of hops in the water in which the potatoeswere
boiled until strength is out; then strain in the jar with otheringredients;
stir well. When cool, add one cup of yeast, or one cakeof
dry yeast; let raise, and put in jar. Keep in cool place.
GOOD BREAD. MRS. SUSIE SEFFNER.
Take six good-sized potatoes; cook until very soft;
take from thewater, and mash until creamy; turn
the water over the potato scaldinghot, and stir
in flour until the consistency of cake batter. Whencool,
stir in one cup of good yeast dissolved in a little warm water;let
rise over night. First thing in the morning, heat two quarts ofwater
milk warm; add to the yeast; then stir in flour to make a thicksponge;
let rise; then work to a stiff dough; let rise again; kneaddown;
let rise again; make into loaves. When light, bake from threequarters
to one hour. This makes a large baking.
AN EASY WAY TO MAKE GOOD BREAD. MRS. G. E. SALMON.
FOR THREE LOAVES.--Take three medium-sized potatoes;
boil, and mashfine; add two tablespoons of flour;
scald with potato water; add onetablespoon of
salt, one of lard, and two of sugar. Have one quart ofthis,
and when lukewarm, add one cake of yeast, dissolved. Preparethis
at noon; let stand till morning, stirring two or three times.In
the morning, have the flour warm; mix till stiff enough to knead onthe
board, and knead thoroughly for half an hour; rub melted lard overtop,
and set in a warm place to rise. When light, make into loaves,handling
as little as possible; rub melted lard over top, and let riseagain.
Bake fifty minutes. When taken from the oven, rub the tops ofloaves
over with butter. This will keep the crust soft.
COFFEE CAKE. MRS. U. F. SEFFNER.
When the bread is ready for the pans, leave about
what you would usefor one loaf in the bowl;
into that, work one-half cup butter,one-half
cup sugar, the yolks of two eggs, and the white of one egg;work
thoroughly; set to rise. When light, handle carefully; don't workor
roll it; make into cakes with the hands; put into pie plates;grease
the tops with butter; sprinkle on fine bread crumbs, sugar, andcinnamon,
mixed. When perfectly light, bake twenty or twenty-fiveminutes.
BREAD. MRS. BELLE BLAND.
FOR FOUR LOAVES OF BREAD.--Peel five good-sized potatoes;
boil untilsoft, and mash through a colander;
then two tablespoonfuls of sugar,one of salt;
and five pints of water. When about cold, add one-halfmedium-sized
cakes of yeast, which have been well soaked. Let thisstand
in a warm place twenty-four hours. In the morning, mix stiff;knead
well; let it rise until light; mold into loaves, and when raisedagain,
bake in a moderately hot oven one hour.
COMMUNION BREAD. MRS. S. A. YOUNG.
Take one pint flour, one-half teaspoonful baking powder,
a littlesalt, a teaspoonful butter; rub all
together, and then put in enoughwater to make
a stiff dough. Cut dough in two pieces; roll tothickness
of heavy pie crust; lay on white paper, and cut into stripsone-fourth
inch wide. Bake between papers in slow oven.
Take flour as for making biscuit; add a cupful of yeast
sponge, twowell beaten eggs, a quart of luke-warm
water, and a cupful of sugar.Salt and knead
same as light dough and set to rise. When it is readyto
make out, roll into thin cakes; place in well buttered pans and letit
rise again. Bake to a light brown on top, and when done, spread acream
over it, as follows: White of an egg beaten to stiff froth; addteaspoonful
of ground cinnamon, and a tablespoonful of granulatedsugar.
When this is done, put the bread again in the oven to dry thecream.
This is delicious.
GRAHAM BREAD. MRS. A. C. AULT.
Two cups graham flour, one cup buttermilk, one-half
cup sugar, oneegg, one teaspoonful soda, one
tablespoonful butter, a pinch salt.
One cup sponge, one cup warm water, one-fourth cup
molasses, twotablespoons melted butter. Thicken
with equal quantities of graham,and flour just
enough to form a loaf; then raise.
BROWN BREAD. MRS. MARY DICKERSON.
Three cups of sweet milk, three cups of graham flour,
one and one-halfcups of corn meal, one cup of
molasses, one teaspoon of salt, oneteaspoon
of soda. Steam for three hours in four one pound bakingpowder
cans, with the covers on.
BOSTON BROWN BREAD. MRS. JOHN ROBINSON.
One and one-half pints sour milk, one cup baking molasses,
twoteaspoonfuls soda (one in the milk, one in
the molasses); beat wellbefore putting together.
One teaspoonful salt, four cups grahamflour,
one teaspoonful baking powder in the flour. Steam two andone-half
hours; remove the lids, and set in the oven one-half hour.Five
BOSTON BROWN BREAD. MRS. S. E. BARLOW.
One and one-half pints sour milk, one cup baking molasses,
scantteaspoon soda in each; foam separately.
Pour cups graham flour, oneteaspoon baking powder,
one teaspoon salt. Put in one pound bakingpowder
cans; steam two and one-half hours, and bake half hour.
CORN BREAD. MRS. SAMUEL SAITER.
Mix together one and two-third cups corn meal, one-third
cup flour,one-fourth cup sugar, one teaspoonful
salt. Beat two eggs until light,and add to them
one cup sour milk, and one cup sweet milk in which oneteaspoonful
soda has been dissolved; mix thoroughly. Have the fryingpan
very hot, with two tablespoonfuls butter; pour the batter into it;then
pour into this mixture another cup of sweet milk, but do not stirthe
cake. Place pan into hot oven, and bake one-half hour.
CORN BREAD. MRS. SALMON.
Two heaping cups corn meal, one heaping cup flour,
two teaspoonsbaking powder sifted with flour,
whites and yolks of three eggs beatenseparately,
two and one-half cups sweet milk, one tablespoon meltedbutter,
one tablespoon white sugar, one teaspoon salt. Bake steadilyin
a moderately hot oven.
CORN BREAD. MRS. A. C. AULT.
One and one-half pints corn meal, one-half pint flour,
onetablespoonful sugar, one teaspoonful salt,
two heaping teaspoonsbaking powder, one tablespoonful
lard, one and one-fourth pints milk,two eggs.
Sift together corn meal, flour, sugar, salt, and bakingpowder;
rub in lard cold; add the egg; mix to a moderately stiffbatter.
Bake in rather hot oven thirty minutes.
CORN BREAD. MRS. C. H. WILLIAMS.
Two cups sweet milk, one egg, one and one-half teacups
wheat flour,two teacups Indian meal, two tablespoonfuls
sugar, a little salt, fourteaspoonfuls cream
tartar put in with flour, two teaspoonfuls sodadissolved
in warm water; add this last. Bake in gem pans in a quickoven.
Darmody & McClures Premium Corn Meal should be
used with theserecipes.
CORN BREAD. MRS. F. E. H. SELLERS.
One pint buttermilk, one pint corn meal, one pint flour,
oneteaspoonful salt, two teaspoonfuls soda in
milk, six tablespoonfulsmolasses, one egg. Bake
in slow oven thirty minutes.
STEAMED CORN BREAD. MRS. CHAS. MOORE.
Two cupfuls new milk, two cupfuls Indian meal, one
and one-halfcupfuls flour, two-thirds cupful
New Orleans molasses, one scantteaspoon soda.
Mix flour, meal, and salt together thoroughly; thenadd
milk, and beat till smooth. Dissolve soda in molasses; add tomixture;
then put in buttered pan; steam three hours, setting steamerover
cold water. Put in oven fifteen minutes.
POTATO RUSKS. MRS. E. S. JORDAN.
Six good-sized potatoes cooked soft and then mashed,
one-half cupbutter and one-half cup lard mixed,
one cup sugar, one-half cup cooledpotato water,
two tablespoons flour, one cup yeast. Mix the above;let
rise, and then beat three eggs; put in, and work up.
PENN RUSKS. MRS. A. C. AULT.
One large potato. Make sponge same as bread in the
evening. In themorning, add one pint of sweet
milk, one cup white sugar, one-half cupbutter,
and more flour. Let rise again; knead out soft; let riseagain;
cut out; put in pans; let rise once more. Bake fifteenminutes.
Best results obtained by using "ELECTRIC LIGHT
RAISED BISCUIT. MRS. M. A. MOORHEAD.
One pint sweet milk, one half cup butter, one tablespoonful
sugar, onetablespoonful yeast, a little salt,
whites of two eggs beaten stiff.Make the sponge
at supper time. At bed time, work in flour to make astiff
dough. Put in warm place to rise over night. In the morningturn
it out on the kneading board. Smooth out with the hand about oneinch
thick; cut in small cakes; let stand five minutes; put in oven;bake
fifteen minutes. Delicious for breakfast.
BEATEN BISCUIT. GAIL HAMILTON.
One quart flour, one heaping tablespoonful lard, water
to make stiffdough, a little salt. Beat well
with rolling pin; work into flatbiscuit; make
a few holes in each with a fork. Bake in quick oven.
TO MAKE RUSKS. MRS. G. A. WRIGHT.
One quart of bread sponge, one coffee-cup white sugar,
one teacupbutter, two eggs, one pint sweet milk,
a little salt. Beat the sugarand eggs well before
adding the milk. Flour to knead well.
PARKER HOUSE ROLLS. MRS. CHARLES MOORE.
Rub one-half teaspoon of lard and one-half of butter
into two quartsof sifted flour. Into a well
in the center of flour, one pint coldboiled
milk, and add one-half cup yeast or one cake dry yeast,dissolved
in one-half cup warm water, one-half cup sugar, and a littlesalt.
Set at one o'clock [ten p.m. for dinner next day?]; make up attwo
o'clock, and put in pans at half past four for six o'clock tea.Keep
in warm place.
BAKING POWDER BISCUIT. MRS. H. T. VAN FLEET.
To one pint of flour, add two teaspoonfuls of baking
powder; sifttogether; add one heaping tablespoon
of butter, and a pinch of salt.Use enough sweet
milk to make a very soft mixture. Work the butterthrough
the milk in the center of flour. Do not roll out on board, asthe
mixture is too soft, but make out by hand as you would lightrolls.
Avoid kneading. Bake in quick oven.
DELICIOUS TEA ROLLS. MRS. U. F. SEFFNER.
Two tablespoonfuls butter, two tablespoonfuls sugar,
two eggs. Beatthe three articles all together; add a little salt,
one cup sweetmilk, two cups flour, three teaspoonfuls baking powder.
Grease alarge dripping pan with butter. Drop a tablespoonful in each
place.Bake twenty minutes.
GOOD MUFFINS (CHEAP AND EASY). MRS. E. FAIRFIELD.
One egg, one cup milk, one tablespoon sugar, one tablespoon
butter,two teacups flour, three teaspoons baking
powder, one teaspoon salt.Mix yolk of egg, butter,
and sugar; add then the flour, baking powder,and
salt, sifted together; then white of egg, beaten well. Bake tenminutes
in quick oven. Much of the success in baking depends uponhaving
the iron muffin ring well heated on the top of stove beforeputting
the batter in them.
MUFFINS. MRS. W. C. BUTCHER.
Three eggs beaten separately, one-half cup of sugar,
two-thirds cup ofbutter, one pint of sweet milk,
two heaping teaspoons of bakingpowder; add flour
to make it as thick as cake batter.
MUFFIN OR SHORTCAKE DOUGH. MRS. DR. McMURRAY.
Two pints of flour, three tablespoons of sugar, one
tablespoon ofmelted butter, one egg, one pint
of sweet milk, three teaspoons ofbaking powder.
Bake in a quick oven in muffin rings, or drop thedough
from the end of your spoon as you do for drop cake. To be eatenhot.
Try with a broom splint, as cake. Enough for four or five largepersons.
QUICK MUFFINS. MRS. S. E. BARLOW.
One cup flour, one heaping teaspoon baking powder,
one egg, twotablespoons melted butter, a little
salt; mix all together; beforestirring them,
add sufficient water to make a stiff batter. Bake inhot
oven about fifteen minutes.
MUFFINS. MRS. A. C. AULT.
One cup sweet milk, one-half cup butter, one egg, one
tablespoonfulsugar, two teaspoonfuls baking powder, two and one-half
cups flour, apinch salt. "ELECTRIC LIGHT FLOUR" is guaranteed
pure winter wheat flour.
MUFFINS. MRS. T. H. LINSLEY.
To each cup of flour, add two teaspoons of baking powder,
large pinchof salt; moisten with sweet milk
to the consistency of drop dough.Have muffin
pans hot, with a teaspoonful of butter in each. Bake tenminutes
in hot oven.
CORN MUFFINS. E. S.
Make just as you do wheat muffins, using one-half wheat
flour, andone-half corn meal. Graham
muffins are made in the same manner, using equal parts wheatand
FRENCH BREAD GRIDDLE CAKES. MRS. R. H. JOHNSON.
One pint bread-crumbs. One pint milk; scald, and pour
over breadcrumbs at night to make a batter.
Four eggs, two cups or less flour,one-half cup
or less butter. Bake like buckwheats.
VERY NICE CORN MEAL GRIDDLE CAKES. MRS. T. H.
One pint rich sour milk, one well beaten egg, one large
tablespoonflour, teaspoon soda, meal enough
to make the mixture not quite asthick as for
CORN MEAL GRIDDLE CAKES. MRS. F. E. H. SELLERS.
One and one-half pints sour milk, one good teaspoonful
soda, oneteaspoonful salt, one pint corn meal,
one-half pint flour, one egg.
ANNIE'S CORN CAKES.
One egg, one pint of sour milk, one-half teaspoonful
soda, pinch salt,one-half cup flour, corn meal
to make not too stiff a batter.
MUSH. W. R. C.
To three quarts of boiling water, add salt to taste.
Stir ingradually sufficient corn meal to make
it quite thick. Boil slowlyone hour. Stir often,
and beat well; that will make it light andsmooth.
Eat with cream, milk, and butter, or syrup. To fry whencold,
cut in thin slices, and fry in lard and butter, mixed.
TO FRY HOT MUSH. MRS. T. H. LINSLEY.
Fry slices of bacon; remove the meat; drop in the mush
by spoonfuls,and fry delicate brown.
GERMICELLI. MRS. W. H. ECKHART.
Stir germicelli into two quarts of boiling water until
as thick asmush; add salt. Boil five or ten
minutes, stirring constantly. Justbefore serving,
you can stir in a cup of sweet milk, if you wish.When
cold, slice, and fry same as corn mush.
OAT MEAL CRACKERS. JENNIE L. HARRINGTON.
Two cups oat meal (rolled oats is best), three cups
flour, one cupshortening, one cup sugar, one
cup water, one teaspoonful salt, threeteaspoonfuls
baking powder; roll very thin.
LEMON CRACKERS. MRS. E. S. JORDAN.
Two and three-fourths cups of granulated sugar, one
cup of butter, onepint of sweet milk, one cup
of lard, three eggs, five cents worth oflemon
oil, five cents worth carbonate of ammonia, a pinch of salt.Mix
stiff, and roll thin; stick with a fork, and bake in a quick oven.
MILK TOAST. MISS H. W.
Boil one quart of milk; stir into it two tablespoonfuls
butter, mixedwith one tablespoonful flour, and
a saltspoonful salt. Let the wholeboil five
minutes. Have ready a dish of toasted bread; pour the milkover
it, and serve hot. Nice for breakfast.
Separate four eggs; beat the yolks until light;
add to them one quartof sweet milk, a little
salt. Beat the whites very stiff; stir in onequart
of flour, and the whites, half and half, with one teaspoonful ofbaking
powder. In a tablespoonful of batter, place a slice of nicesour
apple; drop into hot lard, and fry nice brown on both sides.Serve
hot, with butter and syrup. Make oyster fritters
the same way, using fine large oysters in placeof
ORANGE FRITTERS.--Made in same way, using slices
of orange instead ofapple.
PINEAPPLE FRITTERS.--Made in same manner, only stir
into the batter apineapple, grated or chopped
SPANISH FRITTERS. MRS. E. S.
Cut the soft of bread into pieces two or three inches
long and oneinch thick. Take one pint and a
half of sweet milk; sweeten to taste;add six
well beaten eggs, a little salt; dip the pieces of bread inthe
mixture; let them become well saturated. Fry in hot lard until adelicate
FOR CANNING CORN. MRS. MARTHA WRIGHT.
To five pints green corn, add three pints water; cook
five minutes;then dissolve three level teaspoons
tartaric acid, and add to corn;cook a few minutes
longer; then it is ready to can in new or nearlynew
tin cans. When preparing for table, drain off
liquid; add a very little water;season and sweeten
to taste. When boiling, add one level teaspoonsoda
dissolved in hot water.
SCHMIER KASE. OLIVE BARKS.
One gallon of sour milk; scald until crumbly; let drip
until whey isseparated from curd; mash fine;
salt to suit the taste; add one pintof rich
sour cream; stir till all is thoroughly mixed together. The
old reliable milliner--Jennie Thomas, 121 S. Main.
MEDICAL LORE AND INVALIDS FOOD.
"Simple diet is best, for many dishes bring
many diseases." --PLINY.
COUGH SYRUP. MARY FELTY.
One quart of water, one handful of hops; boil these
together, andstrain; put in this fluid a cup
of sugar, and boil to a syrup; cut alemon into
it, and bottle for use.
WHOOPING COUGH SYRUP. MRS. SARAH SAITER.
One ounce flax seed, one ounce slippery elm, one ounce
boneset, oneounce stick liquorice, one and one-half
pounds loaf sugar, one pintOrleans molasses.
Put first three ingredients in thin muslin bag, andboil
one hour in sufficient water to cover well. Dissolve theliquorice
in one pint of water; then boil all together a few moments.
DOSE.--One teaspoonful every hour or two, as the case