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+The Project Gutenberg EBook of Things Mother Used To Make, by Lydia Maria Gurney
+
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+**eBooks Readable By Both Humans and By Computers, Since 1971**
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+*****These eBooks Were Prepared By Thousands of Volunteers!*****
+
+
+Title: Things Mother Used To Make
+
+Author: Lydia Maria Gurney
+
+Release Date: July, 2005  [EBook #8542]
+[This file was first posted on July 21, 2003]
+
+Edition: 10
+
+Language: English
+
+Character set encoding: US-ASCII
+
+*** START OF THE PROJECT GUTENBERG EBOOK, THINGS MOTHER USED TO MAKE ***
+
+
+
+
+E-text prepared by Joshua Hutchinson, Charles Franks, Juliet Sutherland, and
+the Online Distributed Proofreading Team
+
+
+
+THINGS MOTHER USED TO MAKE
+
+By LYDIA MARIA GURNEY
+
+A COLLECTION OF OLD TIME RECIPES, SOME NEARLY ONE HUNDRED YEARS OLD AND
+NEVER PUBLISHED BEFORE
+
+New York
+1914
+
+
+
+
+
+
+
+AUTHOR'S FOREWORD
+
+Good food depends as largely upon the judgment of the cook, as upon the
+materials used. These recipes and Household Hints are written very
+plainly, for those who have had no experience, no practice and possibly
+have little judgment.
+
+They are very simple, not expensive, and if followed closely, will
+ensure success. It is the hope of the writer of this book that the
+young and inexperienced housekeeper may find it a real help.
+
+L.M. GURNEY.
+
+
+
+
+INTRODUCTION
+
+The Things Mother Used To Make consist of old fashioned recipes, which
+have been for the most part handed down by word of mouth from one
+generation to another, extending over a period of nearly one hundred
+years. The author, a New England woman, has during her life tested out
+in her own kitchen the greater part of these recipes, which represent
+the best cookery of those times.
+
+This material was originally published in _Suburban Life_, where
+it obtained such recognition as seemed to warrant its preservation in
+book form. The original material has accordingly been amplified, and it
+is here presented as one of the volumes in the series of Countryside
+Manuals.
+
+FRANK A. ARNOLD
+
+NEW YORK
+
+September 15, 1913
+
+
+
+
+=BREADS=
+
+
+=Bannocks=
+
+1 Cupful of Thick Sour Milk
+1/2 Cupful of Sugar
+1 Egg
+2 Cupfuls of Flour
+1/2 Cupful of Indian Meal
+1 Teaspoonful of Soda
+A pinch of Salt
+
+Make the mixture stiff enough to drop from a spoon. Drop mixture, size
+of a walnut, into boiling fat. Serve warm, with maple syrup.
+
+
+
+=Boston Brown Bread=
+
+1 Cupful of Rye Meal
+1 Cupful of Graham Meal
+1 Cupful of Indian Meal
+1 Cupful of Sweet Milk
+1 Cupful of Sour Milk
+1 Cupful of Molasses
+1 Teaspoonful of Salt
+1 Heaping Teaspoonful of Soda
+
+Stir the meals and salt together. Beat the soda into the molasses until
+it foams; add sour milk, mix all together and pour into a tin pail
+which has been well greased, if you have no brown-bread steamer.
+
+Set the pail into a kettle of boiling water and steam three or four
+hours, keeping it tightly covered.
+
+
+
+=Brown Bread (Baked)=
+
+1 Cupful of Indian Meal
+1 Cupful of Rye Meal
+1/2 Cupful of Flour
+1 Cupful of Molasses (scant)
+1 Cupful of Milk or Water
+1 Teaspoonful of Soda
+
+Put the meals and flour together. Stir soda into molasses until it
+foams. Add salt and milk or water.
+
+Mix all together. Bake in a tin pail with cover on for
+two and a half hours.
+
+
+
+=Coffee Cakes=
+
+When your dough for yeast bread is risen light and fluffy, cut off
+small pieces and roll as big as your finger, four inches long. Fold and
+twist to two inches long and fry in deep fat. Serve hot with coffee.
+
+
+
+=Corn Meal Gems=
+
+2 Cupfuls of Flour
+1 Cupful of Corn Meal (bolted is best)
+2 Cupfuls of Milk
+2 Teaspoonfuls of Cream of Tartar
+1 Teaspoonful of Baking Soda
+1 Egg
+1/2 Cupful of Sugar
+1/2 Teaspoonful of Salt
+
+Stir the flour and meal together, adding cream of tartar, soda, salt
+and sugar. Beat the egg, add the milk to it, and stir into the other
+ingredients. Bake in a gem-pan twenty minutes.
+
+
+
+=Cream of Tartar Biscuits=
+
+1 Pint of Flour
+2 Teaspoonfuls of Cream of Tartar
+1 Teaspoonful of Soda
+1/2 Teaspoonful of Salt
+1 Tablespoonful of Lard
+
+Stir cream of tartar, soda, salt and lard into the flour; mix with milk
+or water, handling as little as possible. Roll and cut into rounds.
+Baking-powder can be used in place of soda and cream of tartar.
+
+
+
+=Crullers=
+
+Use the recipe for doughnuts, adding one egg and a little more butter.
+Roll a small piece of the dough to the size of your finger, and eight
+inches long, double it, and twist the two rolls together. Fry in
+boiling fat.
+
+
+
+=Delicious Dip Toast=
+
+Cut slices of bread, one-half inch thick; toast each side to a delicate
+brown. Dip these into hot, salted milk, letting them remain until soft.
+Lay them on a platter and spread a little butter over each slice.
+
+Take one quart of milk more or less according to size of family; heat
+in a double boiler, salt to taste. Wet two tablespoonfuls of flour with
+a little water; stir until smooth, and pour into the milk when boiling.
+Make this of the consistency of rich cream; add a piece of butter the
+size of a walnut, and pour over the toasted bread. Serve hot.
+
+
+
+=Doughnuts=
+
+1 Egg
+1 Cupful of Milk
+1 and 1/3 Cupfuls of Sugar
+2 Teaspoonfuls of Cream of Tartar
+1 Teaspoonful of Soda
+Piece of Butter the Size of a Walnut
+1/4 Teaspoonful of Cinnamon or Nutmeg
+Salt, and Flour enough to roll soft
+
+Beat the egg and sugar together and add the milk and butter. Stir the
+soda and cream of tartar into the flour, dry; mix all together, with
+the flour and salt. Cut into rings and fry in deep fat. Lay them on
+brown paper when you take them from the fat.
+
+
+
+=Fried Bread=
+
+After frying pork or bacon, put into the fat slices of stale bread. As
+it fries, pour over each slice a little milk or water and salt to
+taste, turn and fry on the opposite side. This is a very appetizing
+dish.
+
+
+
+=German Toast=
+
+1 Cupful of Milk
+1 Egg
+Pinch of Salt
+4 or 5 Slices of Bread
+
+Beat together one egg, one cupful of milk, and a little salt. Dip
+slices of stale bread into this mixture, and fry on a griddle in butter
+or pork fat. Serve hot with butter and maple syrup.
+
+
+
+=Soft Gingerbread=
+
+1 Cupful of Molasses
+1 Cupful of Sour Milk
+1/2 Cupful of Butter or Lard
+1 Teaspoonful of Ginger
+1 Teaspoonful of Soda
+1/2 Teaspoonful of Salt
+
+Stir the soda into the molasses until it foams, add sour milk, ginger,
+salt and melted butter. Last of all, add flour enough for quite a stiff
+batter, and bake. This makes one sheet.
+
+
+
+=Huckleberry Cake=
+
+Pick over and wash and flour well one cupful of fresh huckleberries.
+Add these to the batter for soft gingerbread. Serve hot, with butter.
+
+
+
+=Quick Graham Bread=
+
+1 Pint of Graham Meal
+1/2 Cupful of Molasses
+1 Cupful of Sour Milk
+1 Teaspoonful of Soda
+1 Teaspoonful of Salt
+
+Stir soda into the molasses, add sour milk and salt; add all to the
+meal, beating well. Sweet milk will do with a little less soda. Bake
+thirty minutes, or according to heat of the oven. A moderate oven is
+best.
+
+
+
+=Graham Bread (raised over night)=
+
+3 Cupfuls of Flour
+3 Cupfuls of Graham Meal
+3 Tablespoonfuls of Sugar
+1 Tablespoonful of Lard
+1 Teaspoonful of Salt
+1 Yeast Cake
+
+Mix flour and meal together and rub in lard, sugar and salt. Add yeast
+cake which has been dissolved in one-half cup of cold water. Mix with
+warm water at night. Set in a warm place to rise. In the morning stir
+and let rise to twice its bulk. Knead and put in baking pans. Raise
+again and bake forty-five minutes.
+
+
+
+=Graham Muffins=
+
+1 Pint of Graham Flour
+1/2 Cupful of Molasses
+1 Teaspoonful of Salt
+1/2 Pint of White Flour
+1 Teaspoonful of Soda
+
+Put the salt into the flour and soda into the molasses. Stir all
+together and mix with milk or water. Drop into muffin tins and bake
+twenty minutes.
+
+
+
+=Sour Milk Griddle Cakes=
+
+2 Cupfuls of Sour Milk
+2 Teaspoonfuls of Soda
+1 Teaspoonful of Salt
+
+Stir the soda and salt into the milk and add flour enough to make thin
+batter. Fry on a well-greased griddle. One spoonful for each cake.
+Serve hot with butter and maple syrup.
+
+
+
+=Sweet Milk Griddle Cakes=
+
+1 Egg
+1 Pint of Sweet Milk
+2 Level Teaspoonfuls of Cream of Tartar
+1 Level Teaspoonful of Soda
+Pinch of Salt
+Flour enough for thin batter
+
+Mix soda and cream of tartar with flour. Beat the egg, add milk and
+stir into flour. Fry in small cakes on a griddle.
+
+
+
+=Jenny Lind Tea Cake=
+
+3 Cupfuls of Flour
+1/2 Cupful of Sugar
+1 Egg
+1 Teaspoonful of Soda
+1 Tablespoonful of Melted Butter
+2 Teaspoonfuls of Cream of Tartar
+
+Stir salt, soda and cream of tartar into the dry flour. Beat the egg,
+add sugar and butter, stir into the flour and mix with enough milk to
+make batter as thick as a cake. Bake in a moderate oven. To be eaten
+hot with butter.
+
+
+
+=Real Johnny Cake=
+
+2 Cupfuls of Flour
+1 Cupful of Yellow Meal
+4 Tablespoonfuls of Sugar
+1 Teaspoonful of Salt
+1 Teaspoonful of Cream of Tartar
+1/2 Teaspoonful of Soda or 2 Teaspoonfuls of Baking-powder
+
+Add enough milk or water to make a thin batter, and bake.
+
+
+
+=New England Buns=
+
+1 Cupful of Milk
+1 and l/3 Cupfuls of Sugar
+2/3 Cupful of Butter or Lard
+1/2 Cupful of Currants
+1 Teaspoonful of Extract of Lemon
+1/4 Teaspoonful of Soda
+1/2 Teaspoonful of Salt
+1 Yeast Cake
+Flour enough for Soft Dough
+
+Dissolve the yeast in a half-cupful of cold water. Scald the milk and,
+when nearly cold, add the yeast, half the sugar, and flour enough to
+make a thin batter; let it rise to twice its bulk. When light and
+foamy, add the rest of the ingredients; sprinkle a little flour over
+the currants, stir the soda into the flour, using flour enough to make
+stiff dough. Set again, then roll, cut with a cooky-cutter, about an
+inch thick, and let rise again. Bake in a moderate oven twenty-five
+minutes. Mix in the morning, if wanted for the evening meal. When done,
+brush over the top, while warm, with equal parts of milk and molasses.
+
+
+
+=Nut Bread=
+
+2 1/2 Cupfuls of Flour
+3 Teaspoonfuls of Baking-powder
+1/4 Teaspoonful of Salt
+1/2 Cupful of Sugar
+1 Egg
+1 Cupful of Milk
+3/4 Cupful of English Walnut Meats, chopped fine
+
+Beat egg and sugar together, then add milk and salt. Sift the baking-powder
+into the dry flour, and put all the ingredients together. Add the
+nuts last, covering with a little flour, to prevent falling, and
+bake in a moderate oven one hour.
+
+
+
+=Oatmeal Bread=
+
+2 Cupfuls of Rolled Oats
+3 1/2 Cupfuls of Boiling Water
+1/2 Cupful of Molasses
+1 Yeast Cake
+Pinch of Salt
+
+Let the rolled oats and boiling water stand until cool, then add the
+molasses, salt, and yeast cake which has been dissolved in cold water.
+Stir in flour enough to make a stiff dough. Let it rise over night. In
+the morning, stir it down and let it rise again. Mold into loaves and
+let rise again.
+
+Bake forty-five minutes in a moderate oven.
+
+This will make three small loaves.
+
+
+
+=Parker House Rolls=
+
+1 Quart of Flour
+1 Tablespoonful of Lard
+3 Tablespoonfuls of Sugar
+1 Teaspoonful of Salt
+1/2 Pint of Milk
+1 Yeast Cake
+
+Scald the milk. When nearly cold add the yeast cake which has been
+dissolved in one-half cup of cold water. Rub into the flour, the lard,
+sugar and salt. Stir all together with a knife and knead. Let rise to
+twice its bulk and knead. Let rise again and knead. Roll half an inch
+thick, cut into rounds, spread with butter and double over. Rise again,
+bake twenty minutes in a hot oven. Mix at ten o'clock in the morning if
+wanted for supper, a little earlier in cold weather.
+
+
+
+=Popovers=
+
+1 Egg
+1 Cupful of Milk
+1 Cupful of Flour
+
+Beat the egg, and stir flour and milk in slowly, a little flour, then a
+little milk. Salt a little. This will make a very thin batter. Drop
+into well-buttered muffin pan, bake in a very hot oven and serve with
+hot sauce for a pudding, or eat with butter.
+
+
+
+=Rye Muffins=
+
+2 Cupfuls of Flour
+1 Cupful of Rye Meal
+3 Tablespoonfuls of Sugar
+1 Teaspoonful of Salt
+1/3 Cupful of Yeast or
+1 Yeast Cake dissolved in Water
+
+Mix with warm water at night. In the morning add one-quarter
+teaspoonful of soda, dissolved in two tablespoonfuls of boiling water;
+stir well. Bake in a gem-pan for twenty or thirty minutes.
+
+
+
+=Breakfast Sally Lunn=
+
+1 Egg
+1 Quart of Flour
+Piece of Butter the size of an Egg
+4 Tablespoonfuls of Sugar
+2 Teacupfuls of Milk
+2 Teaspoonfuls of Cream of Tartar
+1 Teaspoonful of Soda
+A little Salt
+
+Mix salt, sugar, cream of tartar and soda, with the flour. Beat the
+egg, stir into it the melted butter and milk. Stir all together and
+bake in a muffin pan, fifteen or twenty minutes.
+
+
+
+=Sour Milk Biscuits=
+
+1 Pint of Flour
+1 Teaspoonful of Lard
+1 Teaspoonful of Soda
+1 Teaspoonful of Salt
+1 Cupful of Sour Milk
+
+Put lard and salt into the flour and soda with the sour milk. Mix
+together, roll thin and cut into rounds. Bake twenty minutes.
+
+
+
+=Spider Cake=
+
+2 Cupfuls of Bread Flour
+1/3 Cupful of Lard
+2 Teaspoonfuls of Cream of Tartar
+1 Teaspoonful of Soda
+1 Teaspoonful of Salt
+
+Put the soda, salt and cream of tartar into the dry flour. Rub in the
+lard and mix with water into a soft dough. Roll to the size of the
+spider or griddle. When the spider is hot and well greased with lard,
+lay on the cake and cover. Bake ten minutes on one side, then ten on
+the other. This can be made quickly without waiting for the oven to
+heat. Serve hot with butter.
+
+
+
+=White Bread=
+
+3 Cupfuls of Flour
+3 Teaspoonfuls of Sugar
+1 Teaspoonful of Lard
+1 Pinch of Salt
+1/2 Yeast Cake
+
+Rub sugar, salt and lard into the flour. Dissolve the yeast in half a
+cupful of cold water. Put all together and mix to a stiff dough with
+milk or water, at night. In the morning, push it down and let rise
+again. Then knead and place in a pan. Let it rise to twice its bulk and
+bake thirty minutes.
+
+       *       *       *       *       *
+
+=CAKES=
+
+
+=Filled Cookies=
+
+1 Cupful of Sugar
+1/2 Cupful of Butter or Lard
+1 Cupful of Milk
+3 1/2 Cupfuls of Flour
+2 Teaspoonfuls of Cream of Tartar
+1 Teaspoonful of Soda
+1 Tablespoonful of Vanilla
+
+Roll thin and cut with a cooky-cutter.
+
+
+
+=Filling for Cookies=
+
+1 Cupful of Chopped Raisins
+1/2 Cupful of Sugar
+1/2 Cupful of Water
+1 Teaspoonful of Flour
+
+Cook this until thick, being careful not to burn it. Place cookies in a
+well-buttered pan, spread on a teaspoonful of the filling and cover
+with another cooky. Bake in a moderate oven.
+
+
+
+=Sugar Cookies=
+
+1 Cupful of Sugar
+1/2 Cupful of Butter
+2 Tablespoonfuls of Milk
+1 Egg
+2 Teaspoonfuls of Cream of Tartar
+1 Teaspoonful of Soda
+1 Teaspoonful of Lemon Extract
+Flour enough to roll
+
+Beat the butter, sugar and egg together, add the milk, stir the cream
+of tartar and soda into the flour dry. Stir all together and roll.
+
+
+
+=Cream Cake=
+
+2 Eggs
+1 Cupful of Cream (sour preferred)
+1 Cupful of Sugar
+2 Cupfuls of Flour
+1 Teaspoonful of Soda
+1/2 Teaspoonful of Salt
+Flavor with Lemon
+
+Stir the soda into the cream; beat the eggs; add sugar, salt, flour and
+cream; last of all, the flavoring.
+
+
+
+=Delicious Cake without Eggs=
+
+1 Cupful of Thick, Sour Milk
+1 Cupful of Sugar
+1/2 Cupful of Butter
+2 Cupfuls of Flour
+1 Cupful of Chopped Raisins
+Pinch of Salt
+1 Teaspoonful of Soda
+1 Teaspoonful of Cinnamon
+1/2 Teaspoonful each of Cloves and Nutmeg
+
+Stir the soda into the sour milk, add melted butter and sugar, salt and
+spices. Put the flour over the raisins and stir all together. This will
+make one loaf or twelve little cakes in gem-pans.
+
+
+
+=Feather Cake=
+
+2 Cupfuls of Sugar
+3 Eggs
+Butter the size of an Egg
+1 Teaspoonful of Cream of Tartar
+1/2 Teaspoonful of Soda
+3 Cupfuls of Flour
+Flavor with Almond
+Beat fifteen minutes
+
+Cream together the butter and sugar. Add the well-beaten eggs, then the
+milk. Beat together. Put soda and cream of tartar into the flour, dry.
+Stir all together with the flavoring. This will make two small loaves.
+
+
+
+=Old-time Gingersnaps=
+
+1 Cupful of Molasses
+1/2 Cupful of Butter or Lard
+1 Teaspoonful of Soda
+1 Teaspoonful of Ginger
+
+Boil the molasses five minutes. Remove from the fire, and add soda,
+butter and ginger. When cooled a little, stir in the flour until thick
+enough to roll, then roll thin as a postage-stamp. Cut with a cooky-cutter,
+and bake in a hot oven, being careful not to burn. Shut in a tin pail.
+These will keep for a long time.
+
+
+
+=Gold Cake=
+
+1 Cupful of Sugar
+1/2 Cupful of Butter
+Yolks of 4 Eggs
+Whites of 1 Egg
+1/2 Cupful of Milk
+1/2 Teaspoonful of Cream of Tartar
+1/4 Teaspoonful of Soda
+1-3/4 Cupfuls of Flour
+Flavoring
+
+Cream butter and sugar together. Add the well-beaten eggs, milk,
+flavoring and flour into which the cream of tartar and soda have been
+stirred. Bake thirty minutes in a moderate oven.
+
+
+
+=Hermits=
+
+1 Cupful of Sugar
+1/2 Cupful of Molasses
+2/3 Cupful of Butter
+2 Eggs
+1 Cupful of Raisins, Chopped Fine
+2 Tablespoonfuls of Milk
+1 Teaspoonful of Soda
+1 Teaspoonful of Cinnamon
+1 Teaspoonful of Nutmeg
+1/2 Teaspoonful of Cloves
+Flour enough to roll
+
+Cream the butter and sugar together, beat the eggs, add to the butter
+and sugar, then stir in the molasses, milk and spices. Add the raisins
+which have been covered with flour, and, last of all, the flour into which
+the dry soda has been sifted. Roll thin and cut with cooky-cutter.
+
+
+
+=Jumbles=
+
+2 Cupfuls of Sugar
+1 Cupful of Butter
+1/2 Cupful of Milk
+2 Eggs
+1 Teaspoonful of Soda
+2 Teaspoonfuls of Cream of Tartar
+1 Teaspoonful of Lemon
+Flour enough to roll
+
+Cream together the butter and sugar. Stir into the well-beaten egg. Add
+milk. Stir cream of tartar and soda into the flour, dry. Beat all
+together and flavor. Cut into rings and bake in a well-greased pan.
+
+
+
+=Nut Cake=
+
+1 Cupful of Sugar
+1/2 Cupful of Butter
+1/2 Cupful of Milk
+2 Eggs
+2 Cupfuls of Flour
+1 Teaspoonful of Cream of Tartar
+1/2 Teaspoonful of Soda
+1 Cupful of Hickory Nut Meats, or English Walnuts
+
+Cream the butter and sugar together, then add the well-beaten eggs and
+milk and put the soda and cream of tartar into the flour. Stir all
+together, adding nut meats, covered with flour, last.
+
+
+
+=Oatmeal Cookies=
+
+2 Eggs
+1 Cupful of Sugar
+1 1/2 Cupfuls of Oatmeal or Rolled Oats
+2/3 Cupful of Cocoanut
+1/4 Teaspoonful of Salt
+1/2 Teaspoonful of Vanilla
+2 Tablespoonfuls of Butter
+
+Cream the butter and sugar together and add the well-beaten eggs. Add
+the remainder of the ingredients and drop on a well-greased baking-pan.
+Bake in a moderate oven, from fifteen to twenty minutes.
+
+
+
+=One, Two, Three, Four Cake=
+
+1 Cupful of Butter
+2 Cupfuls of Sugar
+3 Cupfuls of Flour
+4 Eggs
+2/3 Cupful of Milk
+2 Teaspoonfuls of Cream of Tartar
+1 Teaspoonful of Soda
+
+Cream the butter and sugar together and add the well-beaten eggs; beat
+all and add milk; beat again. Sift the cream of tartar and the soda
+into the flour; stir all together. Bake in a slow oven. This will make
+two loaves.
+
+
+
+=Ribbon Cake=
+
+3 Eggs
+2 Cupfuls of Sugar
+2/3 Cupful of Butter
+1 Cupful of Milk
+3 Cupfuls of Flour
+1 Teaspoonful of Cream of Tartar
+1 Tablespoonful of Molasses
+A little Salt and flavor, Lemon or Almond
+1 Large Cupful of Raisins
+1/4 Pound of Citron
+1 Teaspoonful of Cinnamon and Cloves
+A little Nutmeg
+1/2 Teaspoonful of Soda
+
+Cream the butter and sugar together, and add the well-beaten eggs and
+the milk. Mix the salt, soda and cream of tartar, with the flour. Stir
+all together. Put half of this mixture into two oblong pans. To the
+remainder add one tablespoonful of molasses, one large cupful of
+raisins, stoned and chopped, a quarter of a pound of citron sliced
+thin, one teaspoonful of cinnamon and cloves, a little nutmeg, and one
+tablespoonful of flour. Bake in two pans of the same size as used for
+the first half. Put the sheets together while warm, alternately, with
+jelly between.
+
+
+
+=Roll Jelly Cake=
+
+4 Eggs
+1 Cupful of Sugar
+1 Cupful of Flour
+1 Teaspoonful of Cream of Tartar
+1/2 Teaspoonful of Soda
+Pinch of Salt
+1 Teaspoonful of Extract of Lemon
+
+Beat together eggs and sugar, add salt and extract. Stir into the dry
+flour the soda and cream of tartar. Mix all together. Bake in a
+moderate oven, in a large pan, and turn out, when done, on a clean
+towel, which has been sprinkled with powdered sugar. Spread with jelly
+and roll while warm.
+
+
+
+=Silver Cake=
+
+1 Cupful of Sugar
+1/3 Cupful of Butter
+2 Cupfuls of Flour
+Whites of 3 Eggs
+1/2 Cupful of Milk
+1 Scant Teaspoonful of Cream of Tartar
+1/2 Teaspoonful of Soda
+Almond Flavoring
+
+Cream together the butter and sugar, add milk and flavoring. Stir cream
+of tartar and soda into dry flour. Last of all add whites of eggs,
+beaten to a stiff froth. To make a very good cake, the butter and sugar
+should be creamed with the hand. Citron also makes it very nice.
+
+
+
+=Sponge Cake, No.1=
+
+3 Eggs
+1 1/2 Cupfuls of Sugar
+1/2 Cupful of Water
+Pinch of Salt
+1 1/2 Cupfuls of Flour
+1 Teaspoonful of Cream of Tartar
+1/2 Teaspoonful of Soda
+
+Beat eggs and sugar together, add water and salt, then put soda and
+cream of tartar into the dry flour. Beat all together. Bake slowly.
+
+
+
+=Sponge Cake, No. 2, Grandmother's Rule=
+
+4 Eggs
+Pinch of Salt
+1 Cupful of Sugar
+1 Cupful of Flour
+1 Teaspoonful of Baking-powder
+
+Beat the eggs ten minutes, add sugar, and beat again. Then add the
+flour, into which has been stirred the baking-powder. Stir all together
+and flavor. Bake in a moderate oven.
+
+
+       *       *       *       *       *       *
+
+
+=SOME OLD-FASHIONED CANDIES=
+
+
+=Chocolate Taffy=
+
+1 1/2 Cupfuls of Molasses
+1 1/2 Cupfuls of Sugar
+1/2 Cupful of Milk
+2 Squares of Chocolate
+1 Small Teaspoonful of Flour
+Butter the size of a Walnut
+
+Stir the sugar, flour and grated chocolate into the molasses and milk.
+When hot add the butter. Boil until it strings. Pour into buttered tin.
+When nearly cold mark into squares.
+
+
+
+=Molasses Candy=
+
+2 Cupfuls of Molasses
+2 Teaspoonfuls of Vinegar
+Butter the size of a Walnut
+1/4 Teaspoonful of Soda
+
+Put the molasses, vinegar and butter into a saucepan. Boil until it
+strings when dropped from a spoon, or until it is brittle when dropped
+into cold water. Stir the soda in briskly and pour into a buttered tin.
+When nearly cold, pull until nearly white. Cut into small pieces or
+sticks and lay on buttered platter.
+
+
+
+=Butter Scotch=
+
+1/2 Cupful of Molasses
+1/2 Cupful of Sugar
+1/2 Cupful of Butter
+
+Boil until it strings. Pour into buttered tin and when cold break into
+pieces. This is very nice when cooled on snow.
+
+
+
+=Pop Corn Balls (very old recipe)=
+
+1 Cupful of Molasses
+Piece of Butter, half the size of an Egg
+
+Boil together until it strings and then stir in a pinch of soda. Put
+this over a quart dish full of popped corn. When cool enough to handle
+squeeze into balls the size of an orange.
+
+
+       *       *       *       *       *       *
+
+
+=DESSERTS=
+
+
+=Apple Tarts=
+
+Roll rich pie crust thin as for pies. Cut into rounds, pinch up the
+edge half an inch high and place in muffin rings. Put into each one a
+tablespoonful of apple sauce and bake in a hot oven for twenty minutes.
+Beat the white of an egg to a stiff froth and add two tablespoonfuls of
+sugar. Drop a spoonful on the top of each and brown quickly in a hot
+oven.
+
+
+
+=Baked Apples, No. 1=
+
+Take good, sour apples; greenings are best. Scoop out the cores, wash
+and place in a baking-pan. Fill the hole with sugar, and a tablespoonful
+for each apple besides. Pour over these a generous supply of cold water.
+Bake in a hot oven, until light and fluffy. These make a delicious
+dessert, if served with cream.
+
+
+
+=Baked Apples, No. 2=
+
+Wash, core and quarter sour apples. Put them into an earthen  crock.
+Cover with cold water adding a cup and a half of sugar to six apples,
+or sweeten to taste. Bake three or four hours, until they are a dark
+amber color.
+
+
+
+=Baked Sweet Apples=
+
+Wash clean, fair, sweet apples. Put these into a baking-pan, with a
+little cold water and a half-cup of molasses, if four to six apples are
+used. Bake slowly until you can stick a fork through them. Years ago,
+people ate these, with crackers and milk. Baked apples and milk was a
+favorite dish.
+
+
+
+=Baked Apple Dumplings=
+
+Take rich pie crust, roll thin as for pie and cut into rounds as large
+as a tea plate. Pare and slice fine, one small apple for each dumpling.
+Lay the apple on the crust, sprinkle on a tiny bit of sugar and nutmeg,
+turn edges of crust over the apple and press together. Bake in a hot
+oven for twenty minutes. Serve hot with cold sauce.
+
+
+
+=Fried Apples=
+
+Pare and slice apples and fry in hot fat. When removed from the fire,
+sprinkle over them a little sugar. Bananas are nice cooked in the same
+way.
+
+
+
+=Bramberries=
+
+_Crust_
+1 l/2 Cupfuls of Flour
+1/2 Cupful of Lard (scant)
+1 Teaspoonful of Salt
+Just enough Water to wet smooth
+
+_Filling_
+1 Cupful of Raisins
+1 Cracker
+1 Lemon
+2/3 Cupful of Sugar
+1 Egg
+A Little Salt
+
+Beat the egg, add sugar, salt, lemon juice and grated rind. Roll
+cracker fine, chop raisins and mix all together. Roll the crust thin,
+cut into rounds. Put a spoonful of filling between two rounds and pinch
+the edges together. Prick top crust with fork. Bake in iron pan for
+twenty minutes.
+
+
+
+=Cream Puffs=
+
+1 Cupful of Hot Water
+1/2 Cupful of Butter
+1 Cupful of Flour
+1 Pinch of Salt and Baking Soda
+3 Eggs
+
+Put the water and butter, into a dish on the stove.
+
+When boiling, stir in the dry flour, into which you have put the salt
+and soda. Stir until smooth and thick. When nearly cool, add three
+eggs, one at a time. Drop on a buttered pan and bake twenty minutes in
+a hot oven. This will make twelve cakes. When they are cold, make a
+slit in the side with a sharp knife, and fill with whipped cream or the
+following mixture:
+
+One pint of milk, one egg, two-thirds of a cupful of sugar, one large
+spoonful of flour. Beat the egg, sugar, flour, and a little salt
+together till smooth and stir into the boiling milk. Flavor with lemon.
+
+
+
+=Floating Island=
+
+1 Quart of Milk
+4 Eggs
+1 Cupful of Sugar
+1 Teaspoonful of Cornstarch
+1 Teaspoonful of Vanilla
+Pinch of Salt
+
+Put the milk on the stove and heat to nearly the boiling point. Whip
+whites of the eggs to a stiff froth and drop them by spoonfuls into the
+hot milk for a few minutes to cook. With a skimmer remove these islands
+to a platte. Beat the yolks of the egg with sugar, salt and cornstarch.
+Stir into the milk until it boils. Flavor and cool. Turn into a glass
+dish and lay the "islands" on top of the custard. Serve cold.
+
+
+
+=Huckleberry Dumplings=
+
+2 Cupfuls of Flour
+2 Teaspoonfuls of Cream of Tartar
+1 Teaspoonful of Soda
+1/2 Teaspoonful of Salt
+1 Teaspoonful of Lard
+
+Mix ingredients together with water until thick enough to roll. Cut into
+rounds an inch thick as for biscuits. Boil one quart of huckleberries
+in one-half pint of water and one-half cupful of sugar. Drop in the
+dumplings. Boil for twenty minutes. Serve with cold sauce or cream and
+sugar.
+
+
+
+=Coffee Jelly=
+
+1 Small Box of Gelatine
+1 Pint of Strong Coffee
+1 Cupful of Sugar
+1 Scant Quart of Boiling Water
+Flavor with Vanilla
+
+Soak the gelatine in cold water for fifteen minutes. Stir into the
+coffee and add sugar, salt and water, then vanilla. Pour into a mould
+and set away to cool. Serve with sweetened whipped cream.
+
+
+
+=Lemon Jelly=
+
+1/2  Box of Gelatine
+1/2  Cupful of Cold Water
+1-1/2  Cupfuls of Boiling Water
+1 Cupful of Sugar
+3 Lemons
+
+Soak gelatine in the cold water for half an hour. Add boiling water,
+sugar and juice of lemons. Stir well and strain into mould or small
+cups.
+
+
+
+=Strawberry Shortcake, No. 1=
+
+1 Pint of Flour
+1/3 Cupful of Lard
+A little Salt
+Milk enough to make a stiff dough
+1 Box of Strawberries
+2 Teaspoonfuls of Cream of Tartar
+1 Teaspoonful of Soda
+
+Put the salt, soda, lard and cream of tartar, into the dry flour, mix
+with milk (water will do), divide into halves and roll large enough for
+a Washington pie tin. Spread butter over one, lay the other on top,
+bake twenty minutes. Hull and wash and mash the berries and sweeten to
+taste. Separate the two cakes, butter, and place the berries between.
+Serve hot.
+
+
+
+=Strawberry Shortcake, No. 2=
+
+1 Tablespoonful of Butter
+2/3 Cupful of Sugar
+1 Egg
+1/2 Cupful of Milk
+1 Teaspoonful of Cream of Tartar
+1/2 Teaspoonful of Soda
+1 Box of Strawberries
+1 Cupful of Cream
+
+Cream together the butter and sugar and add the well-beaten egg and
+milk. Stir the cream of tartar and soda into the dry flour and beat all
+together. Bake in two Washington pie tins. Hull, wash, mash and sweeten
+to taste, the berries. Put half of these between the two loaves, the
+other half on top, with whipped cream on top of all.
+
+
+       *       *       *       *       *       *
+
+
+EGGS
+
+
+=To Boil Eggs=
+
+Put your eggs into a bowl which can be sent to the table. Pour boiling
+water over them and let stand eight or ten minutes. It is essential
+that the water be boiling. This way of boiling eggs, though so simple,
+is going out of fashion, unfortunately, as it makes a wonderful
+difference in the appearance of the egg when broken open, and above
+all, in its digestibility. Eggs should never be boiled in any other way
+for invalids.
+
+
+
+=Eggs on Toast=
+
+Toast as many slices of bread as desired. Butter well and pour over
+these just enough salted water to soften. Have ready a dish of boiling
+water. Stir it round and round with a spoon or fork, break the egg and
+drop into this swirling water. Remove from the water in from four to
+six minutes, as preferred, and place one on each slice of bread. Serve
+hot, with a dash of pepper, if liked.
+
+
+
+=Plain Omelette=
+
+2 Eggs
+2 Teaspoonfuls of Water
+Pinch of Salt
+
+Beat whites and yolks separately. Put together, salt, and add water.
+Pour onto a hot buttered frying pan and fry one side until it is puffed
+up, then turn half over and serve at once.
+
+
+
+=Ham Omelette=
+
+Make a plain omelette and add two-thirds of a cupful of chopped boiled
+ham. Pour into the hot frying pan and cook both sides.
+
+
+
+=New England Poached Eggs=
+
+4 Eggs
+8 Tablespoonfuls of Milk
+Butter the size of a Walnut
+1/2 Teaspoonful of Salt
+
+Break the eggs into a sauce pan with milk, salt and butter. Cook until
+they thicken, stirring constantly. Remove from fire before it wheys.
+Serve hot with a dash of pepper.
+
+
+       *       *       *       *       *       *
+
+
+=FISH=
+
+
+=Clam Fritters=
+
+1 Egg
+1 Cupful of Milk
+1 Cupful of Bread-flour and a Little Salt
+
+Beat the egg and half the milk, adding the flour gradually, to make the
+batter smooth. Salt, and add the last half-cupful of milk. Put one clam
+into one teaspoonful of batter and drop into boiling lard. Serve hot.
+
+
+
+=Fish Balls=
+
+1 Cupful of Hot Mashed Potatoes
+1/2 Cupful of Shredded Cod-fish
+2 Teaspoonfuls of Melted Butter
+2 Tablespoonfuls of Milk
+
+Put the fish into a piece of cheese-cloth, let cold water run over it,
+and squeeze dry. Mix ingredients all together. Take a little flour in
+the hand and roll half a tablespoonful of the mixture between the
+palms, to the size of a small peach. Fry in deep fat.
+
+
+
+=To Boil a Lobster=
+
+Have a large kettle on the fire with plenty of boiling water, deep
+enough to cover the lobster well. Put into this one cupful of salt, if
+you cannot get the sea-water. When the water is galloping, put in the
+lobster, head foremost, and keep it under water. Boil from twenty to
+thirty-five minutes according to size.
+
+
+
+=To Dress Lobsters Cold=
+
+Crack the shell of the claws carefully, remove the meat and place on a
+platter. Turn the lobster on its back, lay a heavy knife on the middle
+of the tail, all the way up to the body. Give it a gentle blow with a
+hammer, then with both hands turn back the shell and draw out the tail
+intact. Twist off the claws from the under side of the body and remove
+the body from the shell. Open and remove the stomach and sandbags. Open
+the tail in length, halfway through, on the under side, remove the
+black vein from the body to the end. Dress with parsley and serve.
+
+
+
+=Baked Mackerel=
+
+1 Mackerel
+3 Small Slices of Salt Pork
+Salt to Taste
+
+Split open the mackerel, remove head and insides, wash clean, and lay
+in a baking-pan on a well buttered paper or cheese-cloth, the skin side
+down. Spread over this slices of salt pork and a little salt. Bake in
+moderate oven for twenty minutes, or half an hour. This is much nicer
+than fried mackerel.
+
+
+
+=Oysters on Toast=
+
+Toast as many slices of bread as you require. Wipe enough oysters to
+cover them and season with pepper and salt. Put a little hot water over
+the bread and place in a very hot oven, until the edges of the oysters
+curl. Serve hot, with a white sauce.
+
+
+
+=Baked Shad=
+
+Make a nice dressing of five or six crackers, according to size of
+family (bread crumbs will do). Roll fine, or soak until soft in milk
+(water will do). Season to taste with poultry dressing, salt and add a
+small piece of butter. Wash the shad and stuff. Have a large sheet of
+white paper, well buttered, or a piece of cheese-cloth. Put into a
+baking-pan and set in the oven. Bake one hour. Spanish mackerel is fine
+baked in the same way.
+
+
+       *       *       *       *       *       *
+
+
+=MEAT DISHES=
+
+
+=A La Mode Beef=
+
+
+3 Pounds of Beef
+6 Onions
+4 or 5 White Turnips
+Potatoes
+Salt
+
+Take three pounds of a cheap cut of beef. Wash, put into an iron pan,
+sprinkle over it salt to taste. Pare six onions, more or less, according
+to size of family, and prepare four or five small white turnips sliced
+thin. Lay these around the meat, and pour over all a quart of cold
+water. Put into the oven and bake three hours. Pare potatoes enough
+for the family, putting them in an hour and a half before serving.
+This is a most delicious way to cook beef. As the water cooks away,
+add more. Thicken the gravy, with flour wet with water, as you would
+with any roast meat.
+
+
+
+=Beefsteak Pie=
+
+2 Pounds of Beef (any cheap cut will do)
+1 Onion
+1 Tablespoonful of Salt
+
+Cut the meat into small pieces; cover with cold water, salt and put
+into the oven; cut the onion into small pieces and add. Bake three
+hours in an earthen dish. Half an hour before serving, put over the top
+a crust, made of two cupfuls of flour, two heaping teaspoonfuls of
+baking-powder, one-half teaspoonful of salt, and one tablespoonful of
+lard. Wet with water or milk, as for biscuits.
+
+
+
+=Beef Stew with Dumplings=
+
+3 Pounds of Shin-bone with Meat
+6 Potatoes
+2 Large Onions
+1 Tablespoonful of Salt
+
+Wash the meat, put into a kettle, cover with cold water and boil four
+hours. Add the salt, and more water, as it boils away. Pare the onions,
+wash and slice thin; put them in with the boiling meat, allowing two
+hours for cooking. Pare potatoes, wash, slice thin; put them in with
+the meat and onions, allowing three-quarters of an hour for cooking.
+
+
+
+=Dumplings=
+
+2 Heaping Cupfuls of Flour
+2 Teaspoonfuls of Cream of Tartar
+1 Teaspoonful of Baking Soda
+1 Teaspoonful of Lard
+1 Teaspoonful of Salt
+1 Glass of Water
+
+Roll out an inch thick and cut into round pieces. Put these on a wire
+plate, on top of the meat; cover and let boil twenty minutes. Lift them
+out, and thicken the stew with three dessertspoonfuls of flour, wet
+with a scant cup of water.
+
+
+
+=New England Boiled Dinner=
+
+This consists of corned beef, white and sweet potatoes, cabbage, beets,
+turnips, squash, parsnips and carrots. The quantity depends upon the
+size of the family. Eight pounds of meat is sufficient for a family of
+eight. Boil the meat four hours, the beets three hours, the cabbage one
+and a half hours, squash and turnips three-quarters of an hour. Boil
+these in one kettle, all together. Beets, carrots and parsnips should
+be boiled with the skin on. Pare the potatoes, pare and slice the
+squash and turnip. Pick the outer leaves from cabbage and cut in
+quarters. When done, pare parsnips and carrots. Drop the beets into
+cold water and slip the skin off with the hand.
+
+
+
+=Brunswick Stew=
+
+1 Chicken or 3 Pounds of Lamb
+1 Onion
+4 Potatoes
+4 Ears of Corn
+Salt and Pepper
+6 Tomatoes
+
+Cook the chicken or lamb until tender in two quarts of water. Take from
+the water and chop fine. Put back in the liquor, add the corn, cut from
+the cob, tomatoes, onion, and potatoes all chopped, salt and pepper to
+taste. Cook two hours. In winter this can be made by using canned corn
+and tomatoes.
+
+
+
+=How to Corn Beef=
+
+A piece of fresh beef weighing seven or eight pounds is sufficient for
+a family of eight. Wash, clean and put it in an earthen dish, twenty-four
+hours before cooking. Cover with cold water, and add a cup and a
+half of ice-cream salt. When ready to cook it, remove from the brine
+and wash, placing it in cold water. Cook four hours.
+
+
+
+=Corn Beef Hash=
+
+Corned Beef
+Milk
+Potatoes
+Salt and Pepper
+Lump of Butter
+
+Chop the meat fine, add the same bulk of potatoes or a little more. Put
+into a saucepan or spider a lump of butter the size of an egg, and a
+few spoonfuls of milk or water. When bubbling, put in the meat and
+potatoes, and a little salt and pepper, if you like. Stir for a while,
+then let it stand ten or fifteen minutes, until a crust is formed at
+the bottom. Loosen from the pan with a cake-turner. Turn a warm platter
+over it. Turn pan and hash together quickly and serve. If you have a
+scant quantity, place it on slices of toasted bread, which have been
+buttered and wet with hot water.
+
+
+
+=Breaded Pork Chops=
+
+6 Chops
+1 Cupful of Bread Crumbs
+1 Egg
+Pinch of Salt
+1/2 Cupful of Milk
+
+Beat the egg and milk together, adding the salt. Dip the chops into
+this mixture, then into the crumbs. Fry in hot fat. Veal cutlets can be
+served in the same way.
+
+
+
+=Potted Beef=
+
+3 Pounds of a Cheap Cut of Beef
+1/2 Can of Tomatoes
+Salt to taste
+3 Onions
+
+Put the meat into a kettle, cover with cold water and boil slowly for
+three or four hours. Add salt and onions, cut fine. Put the tomato
+through a colander. Boil all together, and, as the water boils away,
+add more. Serve the meat hot. The liquor makes a delicious soup,
+thickened with two tablespoonfuls of flour.
+
+
+
+=A Fine Way to Cook Veal=
+
+2 Pounds of Veal, or according to size of family
+1 Egg
+Bread Crumbs
+Milk, Salt and Pepper
+
+Cut the veal into small pieces, a good size for serving, and season
+with salt and pepper. Dip into the egg, which has been beaten light,
+then into the bread crumbs. Have a little pork fat (lard will do) in a
+frying-pan, and cook until brown. Set on the back of the stove and cook
+slowly for ten minutes. Cover with milk, and bake in the oven very
+slowly for one hour in a covered pan. The toughest veal, cooked in this
+way, will be as tender as chicken.
+
+
+
+=Veal Patties=
+
+1 1/2 Cupfuls of Boiled Rice
+1 Cupful of Veal
+1 Teaspoonful of Salt
+1/2 Teaspoonful of Poultry Dressing
+1 Egg
+1 Tablespoonful of Milk
+
+Grind or chop the veal, salt and stir into the rice with the dressing;
+beat the eggs, add milk, and stir all together. Drop a tablespoonful
+spread out thin on the griddle, and fry as you would griddle-cakes.
+Chicken, pork, or lamb may be used instead of veal.
+
+
+       *       *       *       *       *       *
+
+
+=MISCELLANEOUS=
+
+
+=Boston Baked Beans=
+
+Pick over and wash three cupfuls of small white beans; cover with cold
+water and soak over night. In the morning, put them on the stove, just
+to scald, not boil, in the same water. Pour off the water and put into
+an earthen bean-pot. Add seven teaspoonfuls of sugar, one teaspoonful
+of salt, one half-pound of salt pork, fat and lean mixed. Cover with
+water, and bake from eight A.M. until six P.M. As the water boils away
+add more.
+
+
+
+=A Breakfast Dish=
+
+Take stale brown bread, no matter how dry, and boil until it is soft
+like pudding. Serve hot, with cream.
+
+
+
+=Cracker Tea for Invalids=
+
+Take four Boston crackers, split open, toast to a delicate brown on
+each side. Put these into a bowl, or earthen dish of some kind, pour
+over them a quart of boiling water. Let it stand on the back of the stove
+half an hour. When cold, give two or three teaspoonfuls to the patient.
+It is nourishing, and the stomach will retain it when absolutely
+nothing else can be taken.
+
+
+
+=Crust Coffee=
+
+Take the crusts, or any pieces of stale brown bread, and bake in the
+oven until hard and brown. Put them into an agate or earthen tea-pot,
+pour over them boiling water and boil ten or fifteen minutes. Strain
+and serve hot like any coffee, with cream and sugar.
+
+
+
+=Grape Juice=
+
+10 Pounds of Grapes
+3 Pounds of Sugar
+1 Cupful of Water
+
+Pick from the stems, and wash clean, ten pounds of grapes. Put them on
+the stove in a kettle, with a little water, and cook until tender.
+Strain through a flannel bag. Do not squeeze it. Return juice to the
+kettle, add sugar, and boil for five minutes. Seal in glass jars when
+boiling hot. Slant the jars, when filling, to prevent cracking. When
+serving, add nearly the same amount of water.
+
+
+
+=Mince Meat=
+
+4 Cupfuls of Chopped Meat
+12 Cupfuls of Chopped Apples
+2 Cupfuls of Chopped Suet
+1 Cupful of Vinegar
+3 Cupfuls Seeded Raisins
+1 Cupful of Currants
+5 Cupfuls of Brown Sugar
+1 1/2 Cupfuls of Molasses
+6 Teaspoonfuls of Cinnamon
+3 Teaspoonfuls of Cloves
+1 Teaspoonful of Nutmeg
+1/4 Pound of Citron
+Rind and Juice of One Lemon
+Butter the size of an Egg
+and Salt
+
+Moisten with cold coffee or strong tea. Cook slowly two hours.
+
+
+
+=Home-made Potato Yeast=
+
+4 Good-Sized Potatoes
+1 Quart of Boiling Water
+2/3 Cupful of Sugar
+1/3 Cupful of Salt
+1 1/2 Cupfuls of Old Yeast
+
+Boil, peel and mash the potatoes; add the boiling water, sugar and
+salt. If old yeast cannot be obtained, use one and one-half cakes of
+compressed yeast. Put this into a pitcher or dish which will hold three
+pints; place in a warm spot to rise; keep covered. Use two-thirds of a
+cupful to one quart of flour. This recipe has been in use over fifty
+years.
+
+
+       *       *       *       *       *       *
+
+
+=PICKLES=
+
+
+=Pickled Cauliflower=
+
+1 Cauliflower
+2 Tablespoonfuls of Salt Cloves
+1 Quart of Vinegar
+1 Teaspoonful of Whole Cloves
+1 Teaspoonful of White Mustard Seed
+
+Pull the cauliflower into pieces, put into cold water with the salt,
+heat gradually and boil five minutes, then drain until dry. Put this
+into a glass jar. Boil the clove and mustard seed in the vinegar, and
+pour over the cauliflower, hot. Have it covered with vinegar. Seal
+while hot.
+
+
+
+=Green Chopped Pickle, No. 1=
+
+1 Peck of Green Tomatoes
+6 Large Onions
+4 Green Peppers
+2 Red Peppers
+2 Pounds of Brown Sugar
+4 Bunches of Celery
+3 Pints of Vinegar
+2 Tablespoonfuls of Allspice
+2 Tablespoonfuls of Whole Cloves
+2 Sticks of Cinnamon
+
+Put the tomatoes, onions and peppers through the meat-grinder, or chop
+fine, and sprinkle over them one cupful of salt. Let stand over night. In
+the morning drain off the water, put in the other ingredients and let come
+to the boiling point, then add one ten-cent bottle of horse-radish.
+Seal in jars having a glass top.
+
+
+
+=Green Chopped Pickle, No. 2=
+
+1 Peck of Green Tomatoes
+2 Large Cauliflowers
+1 Head of White Cabbage
+3 Pounds of Sugar
+Vinegar
+6 Red Peppers (Seeded)
+5 Large Onions
+1 Cupful of Salt
+1/2 Ounce of White Mustard Seed
+1/2 Ounce of Whole Cloves
+1/2 Ounce of Celery Seed
+1 Dessertspoonful of Ground Mace
+
+Put through the meat-grinder, or chop, tomatoes, cauliflower, cabbage,
+onions, and peppers. Sprinkle over these one cupful of salt and let
+stand over night. In the morning drain off water, cover with vinegar,
+and add the other ingredients. Cook until tender.
+
+
+
+=Chili Sauce, No. 1=
+
+6 Ripe Tomatoes
+1 Onion
+4 Green Peppers
+1 Tablespoonful of Sugar
+1 Tablespoonful of Salt
+1 1/2 Cupfuls of Vinegar
+
+Chop, or put through the meat-grinder, tomatoes, peppers and onions,
+add sugar, salt and vinegar. Boil one hour and seal in jars.
+
+
+
+=Chili Sauce, No. 2=
+
+1 Quart of Ripe Tomatoes
+1 Cupful of Cider Vinegar
+1 Onion
+1 Red Pepper
+2 Teaspoonfuls of Salt
+2 Teaspoonfuls of White Sugar
+
+Chop, or put through the grinder, the onion and pepper, then add the
+other ingredients and cook one hour, uncovered.
+
+
+
+=Chili Sauce, No. 3=
+
+8 or 9 Large Ripe Tomatoes
+1 Large Onion
+2 Red Peppers
+1 Teaspoonful of Cloves
+1 Teaspoonful of Allspice
+1 Nutmeg
+1 Tablespoonful of Salt
+2 Tablespoonfuls of Sugar
+1 Teaspoonful of Ginger
+1 Teaspoonful of Cinnamon
+2 Small Cupfuls of Vinegar
+
+Chop the onion and peppers fine, mix all together, and cook half an
+hour. Bottle while hot.
+
+
+
+=Chow Chow, No. 1=
+
+1/2 Peck Green Tomatoes
+1 Large Head of Cabbage
+6 Large Onions
+1/2 Pint Grated Horseradish
+1/4 Pound of White Mustard Seed
+1/4 Cupful of Ground Black Pepper
+1/2 Ounce of Celery Seed
+2 Pounds of Brown Sugar
+3 Quarts of Vinegar
+1 Cupful of Salt
+
+Chop or grind tomatoes, cabbage and onions, very fine and salt over night.
+Next day, drain off the brine, add vinegar and other ingredients, then
+mix well and put into glass jars. _Do not cook_.
+
+
+
+=Chow Chow, No. 2=
+
+1 Peck of Green Tomatoes
+1 Cupful of Salt
+6 Onions
+6 Peppers
+1 Cupful of Sugar
+Vinegar enough to cover
+1 Tablespoonful of Cinnamon
+1 Tablespoonful of Cloves
+1 Tablespoonful of Allspice
+1 Even Spoonful of Ginger
+
+Cut the tomatoes, onions and peppers into small pieces. Put the salt
+over them and let stand over night. Drain off the liquor the next day
+and throw it away. Mix all together, cover with vinegar and simmer
+until tender. Seal in glass jars.
+
+
+
+=Cold Catsup=
+
+1 Peck of Ripe Tomatoes
+2 Tablespoonfuls of Salt
+1 Teacupful of White Mustard Seed
+2 Teacupfuls of Chopped or Ground Onions
+1 Teacupful of Sugar
+2 Tablespoonfuls of Pepper
+4 Red Peppers
+8 Celery Stalks, or 2 Ounces of Celery Seed
+2 Teaspoonfuls of Ground Cloves
+3 Pints of Vinegar
+
+Drain the tomatoes well before mixing. Mix together, let stand a few
+hours and it is ready for use.
+
+
+
+=Corn Relish=
+
+18 Ears of Corn
+1 Onion
+1 Cabbage
+1/4 Pound of Mustard
+1 Pint of Vinegar
+4 Cupfuls of Sugar
+1/2 Cupful of Salt
+2 Peppers
+
+Cut the corn from the cob, chop onion, peppers and cabbage, add sugar,
+salt and vinegar, and cook slowly three-quarters of an hour. Ten
+minutes before taking from the fire, add a very scant fourth of a pound
+of dissolved mustard. Seal in glass jars.
+
+
+
+=Home-Made Cucumber Pickles=
+
+Take enough small cucumbers to fill four one-quart jars; wash and
+sprinkle over them one cupful of table salt; let them remain over
+night; in the morning, wash and pack in the jars. Add one teaspoonful
+of whole cloves, one teaspoonful of whole allspice, one teaspoonful of
+white mustard seed, and two pieces of alum, as large as a pea, to each
+jar. Fill the jars with boiling vinegar, and seal.
+
+
+
+=Quickly Made Cucumber Pickle=
+
+Take small cucumbers, wipe clean and lay them in a small jar or stone
+crock. Allow one quart of coarse salt to a pail of water. Boil the salt
+and water until the salt is dissolved, skim and pour boiling hot on the
+cucumbers. Cover them tight, and let them stand twenty-four hours, then
+turn out and drain. Boil as much vinegar as will cover the cucumbers,
+skimming thoroughly. Put the cucumbers into clean glass jars and pour
+the vinegar on boiling hot. Put in a piece of alum the size of a bean,
+and seal. They will be ready for use in forty-eight hours. Add peppers
+and spice if desired.
+
+
+
+=Mixed Pickles=
+
+2 Quarts of Green Tomatoes
+2 Quarts of Cucumbers
+2 Quarts of Small Onions
+2 Heads of Cauliflower
+2 Green Peppers
+1 Gallon of Vinegar
+1/2 Pound of Ground Mustard
+3 Cupfuls of Sugar
+1 Ounce of Tumeric Powder
+1 Cupful of Flour
+1 Cupful of Salt
+
+Cut the tomatoes, cucumbers, onions, cauliflower and peppers into small
+pieces. Pour over them boiling brine, made of three quarts of water and
+one cupful of salt. Let this stand twenty-four hours, then pour off the
+brine. Stir the flour, mustard, sugar and tumeric powder together, and wet
+with a little of the vinegar, then stir it into the boiling vinegar,
+as you would make gravy. Put the other ingredients in, and simmer
+together until all are tender. Seal in glass jars.
+
+
+
+=Piccalilli, No. 1=
+
+1 Peck of Green Tomatoes
+1 1/2 Cupfuls of Sugar
+1/2 Cupful of Salt
+3 Pints of Vinegar
+2 Large Spoonfuls of Ground Cloves
+1/2 Pint of Green Peppers
+
+Chop all together and simmer three hours.
+
+
+
+=Piccalilli, No. 2=
+
+1 Peck of Green Tomatoes
+1 Ounce of Whole Cloves, Allspice, and Mustard Seed
+4 Onions
+2 Green Peppers
+Vinegar to cover
+1 Cupful of Salt
+
+Slice the tomatoes, sprinkle over the salt, and let stand over night.
+In the morning, pour off the water and drain. Slice peppers and onions,
+tie the spices in a piece of cheese-cloth, put all together, and pour
+over the vinegar. Let simmer three or four hours, and seal in glass
+jars. Very good, and not sweetened.
+
+
+
+=Piccalilli, No. 3=
+
+1 Peck of Green Tomatoes
+4 Green Peppers
+Allspice, Cloves and Mustard Seed
+1 Cupful of Salt
+6 Onions
+Vinegar
+
+Wipe clean, cut into small pieces, sprinkle over them a cupful of salt,
+and let stand over night. In the morning, drain off the liquor, add six
+onions, four green peppers, sliced thin, one ounce each, of whole
+allspice, cloves, and white mustard seed. Tie the spices in a muslin
+bag, cover with vinegar, and cook three or four hours slowly, until
+very tender, in an agate kettle. This is much nicer if sealed in glass
+jars.
+
+
+
+=Tomato Catsup, No. 1=
+
+1 Peck of Ripe Tomatoes
+6 Cupfuls of Vinegar
+8 Onions
+2 Cupfuls of Sugar
+6 Red Peppers
+1/2 Cupful of Salt
+
+Chop or grind onions and peppers. Put with tomatoes, stew and press
+through colander, then add the rest of the ingredients and boil until
+it is thick. Seal while hot in glass jars.
+
+
+
+=Tomato Catsup, No. 2=
+
+1 Pint of Vinegar
+2 Quarts of Ripe Tomatoes
+1 Tablespoonful of Salt
+1 Tablespoonful of Mustard
+1 Tablespoonful of Black Pepper
+Allspice
+2 Pods Red Pepper
+
+Peel the tomatoes, add salt, black pepper, mustard, red pepper, and
+allspice. Mix and stew slowly, in the vinegar for two hours. Strain
+through a sieve, and cook until you have one quart. Cork in bottles.
+
+
+
+=Pickled Watermelon Rind=
+
+Pare off the green rind and all the pink, using just the white of the
+melon. Cut into large squares. Cover with water, and put in a pinch of
+alum. Let stand twenty-four hours. Pour off the water and drain. Take
+enough vinegar to cover, add one teaspoonful of whole allspice, cloves
+and white mustard seed, and pour over the rind boiling hot. Heat the
+vinegar three mornings in succession, and pour over the rind while hot.
+It will be ready for use in a week.
+
+
+       *       *       *       *       *       *
+
+
+=PIES=
+
+
+=Rich Pie Crust=
+
+3 Cupfuls of Flour
+1 Cupful of Lard
+1 Dessertspoonful of Salt
+
+Put salt and lard into the flour, working in the lard with the hand
+until thoroughly mixed. Add enough water to barely wet,--ice-cold water
+is best. This is sufficient for two pies.
+
+
+
+=Pork Apple Pie=
+
+4 Apples
+4 Tablespoonfuls of Sugar
+1 Teaspoonful of Ground Cinnamon
+12 Pieces of Fat Salt Pork, size of a Pea
+
+Line a pie-plate with rich crust; pare, core and slice apples thin, to
+fill the plate; sprinkle over these the sugar, cinnamon and pork; cover
+with crust and bake in moderate oven. To be eaten warm.
+
+
+
+=Chocolate Custard Pie=
+
+1 Pint of Milk
+4 Tablespoonfuls of Sugar
+3 Eggs
+Pinch of Salt
+2 Tablespoonfuls of Cocoa or 1 Square of Chocolate
+1 Teaspoonful of Vanilla
+
+Beat yolks of eggs and add sugar and salt. Wet the cocoa with half a
+cup of warm milk and stir into the yolks. Flavor. Line a deep pie-plate
+with rich pie-crust, pinching a little edge around the plate. Pour in
+the mixture and bake until it rises. Beat the whites to a stiff froth,
+add two tablespoonfuls of sugar, spread over the pie and brown in a hot
+oven.
+
+
+
+=Cocoanut Pie=
+
+1 Pint of Milk
+3 Eggs
+Pinch of Salt
+1/2 Cupful of Grated Cocoanut
+Piece of Butter the size of a Marble
+
+Beat the yolks of the eggs, add sugar and salt and beat again. Put in
+the butter which has been melted, milk and cocoanut. Line a deep pie-plate
+with pie-crust and pour in the mixture. Bake until it rises--this
+is not nice if baked too long. Beat the whites of the eggs stiff and
+put on top of pie when it is cool. Set in the oven to brown.
+
+
+
+=Cranberry Pie=
+
+1 Quart of Cranberries
+2 1/2 Cupfuls of Water
+2 Cupfuls of Sugar
+
+Line a deep pie-plate with crust. Put the cranberries on the stove,
+with the water, and cook until tender, then rub them through a
+colander. Put in two scant cupfuls of sugar, and boil for fifteen
+minutes. When cool, pour this into the plate, lay narrow strips of
+pie-crust from the center to the outer edge, and bake in a hot oven.
+
+
+
+=Cream Pie=
+
+1 Cupful of Sweet Cream
+White of One Egg
+2/3 Cupful of Sugar
+1 Teaspoonful of Vanilla
+
+Bake with two crusts. Beat white of egg till stiff; add sugar, beat
+again; stir in the cream and flavor.
+
+
+
+=Old-Time Custard Pie=
+
+1 Pint of Milk
+3 Eggs
+4 Tablespoonfuls of Sugar
+1/2 Teaspoonful of Salt
+
+Line a deep plate with pie-crust, rolling it large enough to pinch up a
+little edge around the plate. Beat the eggs thoroughly, add sugar and
+salt, and beat again; then add the milk and stir well. Pour into the
+plate. Bake until it rises, being sure to remove from the oven before
+it wheys. Grate over the top a little nutmeg. The quality of the pie
+depends largely on the baking.
+
+
+
+=Frosted Lemon Pie=
+
+1 Lemon
+1 Cupful of Sugar
+1 1/2 Cupfuls of Milk
+3 Eggs
+2 Tablespoonfuls of Flour
+
+Beat the yolks of the eggs, add the flour, the juice and rind of the
+lemon. Beat all together, add a little of the milk, and sugar; beat,
+then add the rest of the milk. Line a plate with crust, the same as for
+custard; pour in this mixture and bake, being careful not to let it
+whey when it is done. Beat the whites of the eggs to a stiff froth, add
+two tablespoonfuls of sugar, spread over the top, and set in the oven
+to brown.
+
+
+
+=Mock Mince Pie=
+
+1 1/2 Crackers
+1 Cupful of Raisins
+1/2 Cupful of Molasses
+1/2 Cupful of Sugar
+1/3 Cupful of Vinegar
+1 Cupful of Steeped Tea
+1 Egg
+Spices of all kinds (1/2 Teaspoonful of each)
+
+
+
+=Pumpkin Pie, No. 1=
+
+3 Cupfuls of Pumpkin (the bright yellow kind preferred)
+3 Eggs
+1 1/2 Cupfuls of Sugar
+1 Heaping Tablespoonful of Flour
+1 Teaspoonful of Cinnamon
+1/2 Teaspoonful of Nutmeg
+1 Quart of Milk, a little Salt
+
+Boil the pumpkin till very tender and press through a colander. Mix all
+ingredients together. Line two deep pie-plates with a nice crust, and
+pour in the mixture, and bake until they rise.
+
+
+
+=Pumpkin Pie, No. 2=
+
+2 Cupfuls of Stewed and Sifted Pumpkin
+2 Crackers Rolled Fine Boston Crackers or 3 Uneedas
+1 Cupful of Sugar
+Pinch of Salt
+1/2 Teaspoonful of Cinnamon
+1 Pint of Milk
+
+Pour the mixture into a deep pie-plate lined with crust, and bake in a
+slow oven one hour.
+
+
+
+=Rhubarb Pie=
+
+1 Pint of Rhubarb
+1 Tablespoonful of Flour
+1 Cupful of Sugar
+1/4 Teaspoonful of Soda
+
+Remove the skin, and cut into small pieces enough rhubarb to fill a
+pint bowl. Add the soda, and pour over it boiling water to cover. Let
+stand fifteen minutes and pour off the water. Line a deep plate with a
+rich crust. Put in the rhubarb, sugar and flour, cover with crust. Bake
+twenty minutes or half an hour.
+
+
+
+=Rolley Polys=
+
+Roll pie crust very thin and cut into strips four inches long and three
+inches wide. Over these spread jelly and lap the crust over, pressing
+edges together. Brush over the top with milk and sprinkle over a little
+sugar. Bake fifteen minutes.
+
+
+=Squash Pie=
+
+2 Cupfuls of Squash
+5 Tablespoonfuls of Sugar
+1 Tablespoonful of Flour
+2 Cupfuls of Milk
+1 Teaspoonful of Ground Cinnamon
+1/4 Teaspoonful of Salt
+1 Egg
+
+Pare the squash, boil till tender, and sift through a colander. Beat
+the egg, add sugar, flour, cinnamon and salt. Stir these into the
+squash and add the milk, stirring in slowly. Bake in a deep plate, like
+a custard pie.
+
+
+
+=Cream Washington Pies=
+
+1 Egg
+1/2 Cupful of Sugar
+1 Cupful of Flour
+1/2 Cupful of Milk (scant)
+2 Tablespoonfuls of Melted Butter
+1 Rounding Teaspoonful of Cream of Tartar
+1/2 Teaspoonful of Soda
+
+Cream butter and sugar together, add the well-beaten egg; then the milk
+into which has been stirred the soda and cream of tartar; last of all,
+the flour. Bake in three round shallow dishes.
+
+
+
+=Cream for Filling=
+
+1 Cupful of Milk
+1 Egg
+A Little Salt
+1 Heaping Tablespoonful of Flour
+2 Tablespoonfuls of Sugar
+1/2 Teaspoonful of Vanilla
+
+Put the milk on the stove to heat. Put the sugar, flour and salt into
+the well-beaten egg and stir into the milk when boiling. When cool, add
+vanilla and spread between the layers of cake.
+
+
+       *       *       *       *       *       *
+
+
+=PRESERVES=
+
+
+=Crab Apple Jelly=
+
+Cover the apples with water and boil until tender. Strain through a
+flannel bag. Boil the juice twenty minutes. Add the same amount of
+sugar, pint for pint, and cook five minutes. Pour into tumblers, and
+when cold, cover with paraffine.
+
+
+
+=California Jam=
+
+Divide and seed as many oranges as desired.
+
+Slice thin, the pulp and skin together. Add to each pound of oranges
+one lemon, sliced thin, and one quart of cold water. Let all stand
+twenty-four hours; then cook until tender, with the same amount of
+sugar.
+
+
+
+=Canned Cherries=
+
+1 Quart of Cherries
+1 Cupful of Sugar
+1 Cupful of Water
+
+Pick over and wash the cherries. If they are to be used for sauce, can
+them whole; if to be used for pies and puddings, remove stones and use
+less water, as there will be juice enough to cook them in. Cook until
+tender and seal when boiling hot.
+
+
+
+=Cherry Conserve=
+
+4 Pounds of Cherries
+4 Pounds of Sugar
+3 Oranges
+1 Lemon
+
+Wash and stone the cherries. Wash and remove seeds from oranges and
+lemon. Put them through the meat-grinder or chop fine. Cook all together
+twenty minutes, or until thick. Put into tumblers and cover with
+paraffine.
+
+
+
+=Preserved Citron=
+
+4 Pounds of Citron
+3 Pounds of Sugar
+3 Gills of Water
+3 Lemons
+
+Pare the citron and cut into pieces one inch square. Cover with cold
+water, adding a pinch of salt. Next day throw off this water and cover
+with fresh water, this time adding a pinch of alum. Slice the lemons,
+removing every seed, and boil until tender. Boil the sugar and water
+together, skim, then put into the syrup citron and lemon. Boil until it
+looks rich and transparent. Skim out the fruit into jars or tumblers,
+boil down the syrup for ten or fifteen minutes, and pour over the
+fruit. If jars are used, fill to the brim and seal while hot. This can
+be made in the summer from watermelon-rind. Cut off all the pink of the
+melon, pare, and prepare as you would citron. It is really very nice.
+
+
+
+=Currant Jelly=
+
+Pick currants from the stems and wash clean. Put them into a kettle
+with a very little water and cook for ten minutes. Strain through a
+flannel bag. Use one pint of juice to one pint of sugar. Boil the juice
+fifteen minutes, add sugar and boil five minutes. Pour into tumblers or
+jelly moulds, and when cold cover with paraffine.
+
+
+
+=Spiced Currants=
+
+5 Pounds of Currants
+4 Pounds of Sugar
+1 Pint of Vinegar
+4 Teaspoonfuls of Cinnamon
+4 Teaspoonfuls of Cloves
+
+Boil slowly two and a half hours. Tie the spices in a cloth before
+boiling.
+
+
+
+=Cranberry Jelly=
+
+1 Quart of Cranberries
+3 1/2 Cupfuls of Sugar
+
+Put one quart of cranberries on the stove, with cold water enough to
+cover. Boil until tender. Strain through a colander. To this four
+cupfuls of juice add three and a half cupfuls of sugar. Boil, twenty
+minutes and turn into a mould which has been wet with cold water.
+
+
+
+=Grape Conserve=
+
+5 Pints of Grapes
+8 Cupfuls of Sugar
+1/2 Pound of Raisins
+2 Oranges
+1 Cupful of Nut Meats
+
+Pick the grapes from the stems, wash, and separate the pulps from the
+skins. Stew the pulps and press through a colander. Put the raisins and
+oranges through the meat grinder, after removing seeds. Cook all
+together except the nuts. Add these about ten minutes before removing
+from fire. Put into glasses and cover with paraffine. This makes eleven
+glasses.
+
+
+
+=Grape Marmalade=
+
+When making grape-juice, use the grape which is left after straining,
+for marmalade. Press through a colander, measure and use the same amount
+of sugar. Cook until it thickens and put into tumblers. When cold,
+cover with paraffine.
+
+
+
+=Grape Preserve=
+
+Pick from the stems and wash the amount of grapes desired. Squeeze the
+pulps from the skins. Put into a kettle with very little water and boil
+until the seeds loosen. Press through a colander. Put this with skins,
+weigh, and use three-fourths of a pound of sugar, for every pound of
+fruit. Cook all together until the skins are tender, usually about
+an hour. Seal in glass jars.
+
+
+
+=Orange Marmalade=
+
+1 Grapefruit
+1 Whole Orange
+Juice of Two Oranges
+1 Whole Lemon
+Juice of Two Lemons
+
+Chop fruit fine or put through the grinder. Measure and put three times
+the amount of water. Let this stand till the next day. Boil ten minutes.
+Stand again till the next day. Measure and add equal amount of sugar.
+Boil until it jells. This will make eleven or twelve tumblerfuls.
+Pour into glasses while warm. When cold, pour over a thin coating
+of paraffine.
+
+
+
+=Peach Marmalade=
+
+When preserving peaches or quinces, wipe them very clean before paring,
+and save the skins for marmalade. Cook in water enough to cover well
+and, when tender, press through a colander. Measure, and add the same
+amount of sugar. Boil half an hour, or until it thickens. Put into
+tumblers and cover with paraffine. This is nice for school sandwiches,
+or for filling for Washington pie or queen's pudding.
+
+
+
+=To Can Peaches=
+
+1 Quart of Peaches
+1 Cupful of Sugar
+2 Cupfuls of Water
+
+Be sure to have the jars perfectly clean and warm. Glass covers are
+always preferable. Make a syrup of the sugar and water. Boil this hard
+for five minutes. Set back on the stove and let it settle, then skim
+very thoroughly. Pare, cut in half, and remove the stones from the
+peaches. When the syrup comes to a boil, put in enough peaches to fill
+your jar, whatever the size. Boil until tender enough to pierce with a
+wisp. Take the fruit out carefully with a spoon and place in the jar.
+Fill the jar with the boiling syrup, being careful always to cant the
+jar as you pour it in. If you do this, the jar will never crack, as it
+is likely to do if held perfectly straight or upright. Always run
+around the inside of the jar with a silver knife, and you will have no
+trouble in keeping fruit. Seal while hot. The peaches may be canned
+whole, if preferred.
+
+
+
+=Pickled Peaches=
+
+4 Pounds of Sugar
+1 Pint of Vinegar
+1 Tablespoonful of Cloves
+1 Tablespoonful of Allspice
+Stick of Cinnamon
+
+Boil the ingredients together for ten minutes before putting in the
+peaches. Cook as many peaches in this as possible, and have juice
+enough to fill up the jars. Tie the spices in a piece of cheese-cloth.
+Pears may be cooked in the same way.
+
+
+
+=Ginger Pears=
+
+10 Pounds of Pears
+7 Pounds of Sugar
+4 Lemons
+6 Oranges
+1 Box of Crystallized
+Ginger
+
+Wipe pears clean and cut fine with sugar. Simmer an hour. Then add the
+lemons and oranges, seeded and cut fine, and the crystallized ginger.
+Let all boil together two or three hours.
+
+
+
+=Preserved Pears=
+
+1 Quart of Pears
+1 Cupful of Sugar
+2 Cupfuls of Water
+
+Use pears which are just right to eat. Pare and drop into cold water,
+to prevent discoloring. Make a syrup of one cupful of sugar and two
+cupfuls of cold water, and boil the pears in this until you can stick a
+straw through them. Fill the jars with the fruit, all you can put in,
+then hold the jar slanting and fill with syrup to the very brim. Use
+whole pears, if preferred. If cut in halves, remove the core.
+
+
+
+=Way to Pickle Pears=
+
+1 Pint of Vinegar
+3 Pounds of Sugar
+6 Pounds of Pears
+1/2 Tablespoonful of Cinnamon
+1/2 Tablespoonful of whole Allspice
+1 Tablespoonful of whole Cloves
+
+Boil pears until tender. Boil vinegar, sugar, and spices together
+fifteen minutes, then put in the boiled pears, and cook all together
+half an hour. These will be nicer if sealed in glass jars.
+
+
+
+=To Preserve Pineapple=
+
+Peel the pineapple, remove the eyes and cut into small cubes. Weigh,
+and take three-fourths of a pound of sugar to one pound of fruit. Allow
+one cupful of water for each jar, and cook all together slowly until
+tender. Fill the jars. This is very nice for ice-cream or sherbet.
+
+
+
+=Quince Jelly=
+
+Pare, core, and quarter the fruit, and boil in water enough to cover.
+When soft, take out the fruit and strain the syrup through a flannel
+bag, then return the syrup to the kettle and boil until perfectly
+clear, skimming constantly. Measure syrup, adding an equal quantity of
+sugar, and boil twenty minutes, removing the scum which rises to the
+surface. Pour into tumblers or moulds and set aside to cool; then
+pour over the top a covering of paraffine.
+
+
+
+=Quince Marmalade=
+
+Put the quinces, which were boiled in water for the jelly, in with the
+cores and skins. Cover with water and boil ten or fifteen minutes.
+Press all through a colander. Measure, and add the same amount of
+sugar. Set on the stove and boil fifteen minutes, being careful not to
+scorch. Put into tumblers and cover with paraffine.
+
+
+
+=Quince Sauce=
+
+Peel, core, and cut into quarters the quinces. Boil in clear water
+until tender. Weigh the quinces before cooking, and put into the water
+in which they have been boiled three-fourths of a pound of sugar for
+every pound of quince. Boil five minutes and skim. Then put in the
+quinces and cook until of a dark amber color-for about an hour. As
+quinces are expensive, old-fashioned people used to put in one-fourth
+as much sweet apple or pear.
+
+
+
+=Raspberry Jam, No. I=
+
+Mash the berries, add equal parts of sugar, and let stand half an hour.
+Put on the stove in a kettle containing a half cupful of water, to
+prevent sticking. Boil until it thickens. Put into tumblers and cover
+with paraffine. Blackberries and strawberries used in the same way are
+very nice.
+
+
+
+=Raspberry Jam, No. 2=
+
+Mash the berries, and use two-thirds as much currant juice as you have
+berries. Measure, and add the same amount of sugar. Cook all together
+until it jells. Put into tumblers and cover with paraffine.
+
+
+
+=To Keep Rhubarb Through the Winter=
+
+Fill preserve jars with cold water. Cut the rhubarb into small pieces,
+as you would for a pie, and drop them into the jars. As they fill, the
+water will overflow. When full, screw the tops on the jars and set
+away. The water excludes the air, and the fruit, treated in this way,
+will keep for months. When required for use drain off the water and
+cook in the usual way.
+
+
+
+=Rhubarb Marmalade=
+
+5 Pounds of Rhubarb
+5 Pounds of Sugar
+5 Lemons, Juice and Rind
+1 Pound of Chopped Walnuts
+2 Teaspoonfuls of Extract of Jamaica Ginger
+
+Cook all the ingredients, excepting the nuts and ginger, together three
+or four hours. Ten minutes before removing from the fire, add the
+ginger and nuts. Seal in glass jars, or put into tumblers. If tumblers
+are used, cover over the tops with a coating of paraffine.
+
+
+
+=Rhubarb Jam=
+
+6 Stalks of Rhubarb
+3 Oranges
+1 Lemon
+4 Cupfuls of Sugar
+
+Cook the rhubarb and rind and juice of the lemon and oranges together
+for twenty-five minutes. Put into tumblers and cover with paraffine.
+
+
+
+=Spiced Fruit=
+
+6 Pounds of Fruit
+4 Pounds of Sugar
+1 Pint of Vinegar
+
+For all kinds of spiced fruit use the above measurements, adding one
+tablespoonful each of cinnamon, allspice, and cloves, and cook until
+tender. Seal in glass jars.
+
+
+
+=Bread Pudding=
+
+1 Pint of Stale Bread
+1 Quart of Milk
+1 Cupful of Sugar
+1 Egg
+1/2 Cupful of Raisins
+1 Teaspoonful of Cinnamon
+1/2 Teaspoonful of Salt
+
+Pour hot water over the stale bread and let soak until soft. Then add
+other ingredients and bake for three hours in a moderate oven. If eaten
+cold, serve with hot sauce. If eaten hot, serve with cold sauce.
+
+
+
+=Steamed Chocolate Pudding=
+
+Butter size of a Walnut
+1/2 Cupful of Sugar
+1/2 Cupful of Milk
+1 Cupful of Flour
+1 Teaspoonful of Baking-powder
+1 Square of Chocolate, or Two Dessertspoonfuls of Cocoa
+1 Egg
+Salt to Taste
+
+Cream together the butter and sugar, then add egg and milk; then the
+cocoa, flour, salt, and flavoring. Steam for an hour and a half, and
+serve hot with sauce.
+
+
+
+=Graham Pudding=
+
+1 1/2 Cupfuls of Graham Flour
+1/2 Cupful of Molasses
+1/2 Cupful of Milk
+1/4 Cupful of Butter
+1 Egg
+1 Teaspoon of Soda
+1/2 Cupful of Raisins and Currants, mixed
+Salt and Spice to taste
+
+Stir the soda into the molasses, then add the beaten egg and milk, salt
+and spice, and melted butter. Add the flour and, last of all, currants
+and raisins, which have been sprinkled with flour. Steam two hours in a
+tin pail set in a kettle of water and serve hot with sauce.
+
+
+
+=Hasty Pudding=
+
+Into a dish of boiling water (a double boiler is best) stir Indian
+meal, very slowly. Let it cook for an hour. The water should be salted
+a little. Turn this into a bowl. The next day, or when perfectly cold,
+cut into slices and fry in pork fat or hot lard. This is served with
+molasses.
+
+
+
+=Baked Indian Pudding=
+
+2 Quarts of Milk
+1 Cupful of Yellow Cornmeal
+1 Cupful of Molasses
+1 Teaspoonful of Salt
+
+Put one quart of the milk into an earthen puddingpot, and the other
+quart of the milk into an agate dish, on the stove, to scald. Stir the
+meal into the hot milk slowly, one handful at a time, until it
+thickens. Remove from the stove and add molasses, pouring the mixture
+into the cold milk. Bake six hours in a slow oven; serve warm with
+cream. If properly cooked; it will be red and full of whey.
+
+
+
+=Orange Pudding=
+
+4 Oranges
+3 Cupfuls of Milk
+1 Cupful of Sugar
+3 Eggs
+2 Tablespoonfuls of Cornstarch
+Pinch of Salt
+
+Remove peel and seeds from the fruit and cut fine. Sprinkle over the
+oranges half the sugar. Let stand for a few hours. Beat the yolks of
+the eggs, add the rest of the sugar, cornstarch and salt, and stir into
+the boiling milk. Pour this, when cooled, over the oranges and sugar.
+Beat the whites of the eggs to a stiff froth and add two tablespoonfuls
+of sugar. Spread this over the top and brown in the oven. To be eaten
+cold.
+
+
+
+=Plum Pudding=
+
+Take ten or twelve Boston crackers, split them open and soak over night
+in milk. Use a large pudding dish that will hold three or four quarts.
+Put in a layer of crackers, a handful of raisins, two tablespoonfuls of
+sugar, cinnamon and nutmeg, and a little butter on the crackers; repeat
+this three times. Have a layer of crackers on the top. Make a custard
+of three or four eggs, five is better, one cupful of sugar, a little
+salt, and milk enough to fill the dish within two inches of the top.
+Bake in a slow oven four or five hours. Let stand until cold, and it
+will slip out whole. Serve with hot sauce.
+
+
+
+=Queen's Pudding=
+
+1 Pint of Bread
+1 Quart of Milk
+3 Eggs
+1 Cupful of Sugar
+1 Teaspoonful of Butter
+1 Lemon
+
+Soak one pint of bread in a quart of milk till soft. Beat together the
+yolks of the eggs, sugar, butter, and the juice and rind of half a
+lemon. Stir all together and bake until it rises, about an hour and a
+half. When nearly cold, spread the top with jelly, and then the white
+of the eggs, beaten stiff. Brown in the oven. To be eaten cold.
+
+
+
+=Poor Man's Rice Pudding=
+
+1 Quart of Milk
+1 Small Cupful of Sugar
+1/2 Cupful of Washed Rice (scant)
+1 Piece of Butter, size of a Hickory Nut
+1/2 Teaspoonful of Salt
+1 Teaspoonful of Vanilla
+
+Bake slowly for three hours; the success lies in the baking. If baked
+right it will be creamy on top.
+
+
+
+=Suet Pudding=
+
+1 Cupful of Molasses
+1 Cupful of Milk
+1 Cupful of Chopped Suet
+1 Cupful of Raisins
+3 Cupfuls of Flour
+1 Teaspoonful of Nutmeg
+1 Teaspoonful of Soda
+1 Teaspoonful of Salt
+1 Teaspoonful of Clove
+1 Teaspoonful of Cinnamon
+
+Beat the soda into the molasses, add milk, salt and spices. Cover the
+raisins and suet with some of the flour, stir all together. Steam three
+hours in a tin pail, set in a kettle of boiling water. Serve hot with
+cold sauce, made of one cupful of sugar and one-third cupful of butter,
+creamed together. Grate a little nutmeg over the top.
+
+
+
+=Tapioca Cream=
+
+1 Quart of Milk
+5 Tablespoonfuls of Tapioca
+3 Eggs
+1 Teaspoonful of Corn-starch
+2/3 Cupful of Sugar
+Pinch of Salt
+
+Soak the tapioca in a little warm water for an hour. Put the milk on
+the stove in a sauce pan. Add the sugar and salt to the beaten yolks of
+the eggs. When the milk is scalded put in the soaked tapioca and when
+boiling, stir in the eggs. Cook a few minutes and remove from fire.
+Stir in the beaten whites and flavor. To be eaten cold.
+
+
+       *       *       *       *       *       *
+
+
+=SAUCES=
+
+=Chocolate Sauce=
+
+1 Tablespoonful of Butter
+2 Tablespoonfuls of Cocoa
+1 Cupful of Sugar
+4 Tablespoonfuls of Boiling Water
+
+Put the butter into an agate dish on the stove; when melted, stir in
+the cocoa and sugar dry; add boiling water and stir until smooth. Add
+vanilla to taste.
+
+
+=Cold Sauce=
+
+Cream together one-half cupful of butter and one and one-half cupfuls
+of sugar. Grate a little nutmeg over the top.
+
+
+
+=Cranberry Sauce=
+
+Pick over and wash one quart of cranberries; cover with cold water and
+cook until tender. Remove from the fire, rub through a colander and
+sweeten to taste.
+
+
+
+=Cream Mustard=
+
+1/2 Cupful of Vinegar
+1/2 Cupful of Sweet Cream
+1 Egg
+1 Teaspoonful of Salt
+1 Tablespoonful of Mustard
+
+Put the vinegar on the stove and let it come to a boil. Have the cream,
+salt, mustard, and egg well beaten together, and pour the boiling
+vinegar over them, then set the whole over boiling water and stir
+constantly until it thickens. When cold, it is ready for use, and is
+very nice.
+
+
+
+=Egg Sauce, for Chocolate Pudding=
+
+2 Cupfuls of Sugar
+1 Egg
+1 Cupful of Boiling Milk
+Flavoring
+
+Beat the egg and sugar together, and pour over it the boiling milk, and
+flavor.
+
+
+
+=Pudding Sauce=
+
+1 Cupful of Sugar
+1/2 Cupful of Butter
+1 Pint of Water
+3 Heaping Teaspoonfuls of Cornstarch
+Flavoring
+
+Cream together the butter and sugar. Wet the cornstarch with a little
+water; stir it into the pint of boiling water and, when thickened, pour
+it over the butter and sugar. Add the flavoring.
+
+
+
+=Salad Dressing=
+
+1/2 Cupful of Vinegar
+1/2 Cupful of Water
+1/2 Cupful of Milk
+Piece of Butter size of a Walnut
+1 Egg
+2 Tablespoonfuls of Sugar
+1 Tablespoonful of Flour
+1 Tablespoonful of Mustard
+1 Teaspoonful of Salt
+
+Put the vinegar, water and butter on the stove, in an agate dish, to
+boil. Mix together sugar, flour, mustard and salt, stir into the beaten
+egg with the milk, and add to the boiling water and vinegar. Let boil
+until it thickens. This is quickly and easily made, _very_ nice
+and always a success.
+
+
+
+=Sauce, for Graham Pudding=
+
+1 Cupful of Sugar
+1/2 Cupful of Butter
+1 Egg
+1 Lemon
+1/2 Pint Boiling Water
+
+Cream together the butter and sugar, add the well-beaten yolk of egg,
+pour over this the boiling water, juice of lemon and well-beaten white
+of egg.
+
+
+       *       *       *       *       *       *
+
+
+=SOUPS=
+
+
+=Bean Porridge=
+
+Pick over and wash two-thirds of a cupful of white beans. Put on the
+back of the stove in cold water. Let these boil slowly, while the
+dinner is cooking. When the boiled dinner has been taken up, put these
+beans into the liquor in which the dinner was cooked. Boil one hour.
+Wet three tablespoonfuls of flour with water, and stir in while
+boiling, to thicken. Serve hot, adding a little milk, if you like.
+
+
+
+=Connecticut Clam Chowder=
+
+3 or 4 Slices of Salt Pork
+3 Potatoes
+2/3 Onion
+1 Cupful of Tomatoes
+3 Crackers
+1 Teaspoonful of Parsley
+25 Soft-shelled Clams
+1 Quart of Water
+Salt and Pepper
+1 Cupful of Milk
+
+Cut three or four slices of salt pork and fry in the bottom of a
+kettle. Add the potatoes cut into dice, onion shaved, a cupful of
+stewed tomatoes, rolled ship crackers, minced parsley, soft-shelled
+clams, and boiling water. Add salt and pepper to taste and cook till
+the potatoes are tender. A little hot milk may be added just before
+taking up.
+
+
+
+=Massachusetts Clam Chowder=
+
+3 Quarts of Clams
+6 Medium-sized Potatoes
+1 Small Onion
+8 Boston Crackers
+4 Slices of Salt Pork
+
+Wash the clams clean, put them on the stove to cook, with one pint of
+cold water. Boil until the shells burst open. Remove from the stove,
+pour the clam liquor into an earthen dish and set away to settle. When
+the clams have cooled a little, pick them from the shells, remove the
+night-caps, cut off the head, to the shoulders, washing each clam. Cut
+three or four slices of fat salt pork and fry in the bottom of a
+kettle with half an onion. Skim these from the fat, pour in the clam
+liquor, add a little hot water. When this boils, add the raw potatoes,
+which have been pared and sliced thin, and cook until tender. Split the
+crackers open and soak till soft in milk or water. Add these and the
+clams to the potatoes. Cook ten minutes, then add a quart of milk and
+salt, if needed. Do not let it boil after adding the milk. Serve hot.
+This is very delicious.
+
+
+
+=New England Fish Chowder=
+
+4 Slices of Fat Salt Pork
+6 or 8 Potatoes
+1 Small Onion
+2 or 3 Pounds of Fresh Haddock or Codfish
+8 Boston Crackers
+
+Fry the salt pork, with the onion, in the bottom of a kettle, skim from
+the fat, and pour in about a quart of water. Slice the potatoes thin,
+after they have been washed and pared. Make alternate layers of fish
+and potatoes, seasoning each layer with pepper and salt. Cook until
+both are tender. Then put in the split crackers, which have been soaked
+in milk or water, as for clam chowder. Cook for ten minutes. Pour in a
+quart of milk, add a small piece of butter and serve hot.
+
+
+
+=Lamb Broth=
+
+2 Pounds of Fore-Quarter of Lamb
+2/3 Cupful of Rice
+1 Tablespoonful of Salt
+1 Teaspoonful of Sage Leaves
+
+Put the lamb into a kettle, cover with cold water, add the salt and
+cook three hours. As the water boils away, add more. Wash the rice,
+allowing three-fourths of an hour to cook; put in the sage, about
+fifteen minutes before serving, and thicken with two tablespoonfuls of
+flour, wet in two-thirds of a cupful of water. The sage may be left out
+if preferred.
+
+
+
+=A Good Oyster Stew=
+
+25 Oysters
+1 Teaspoonful of Flour
+1 Quart of Milk
+Butter
+Salt
+
+Take twenty-five oysters, with their liquor and put these into an agate
+dish on the stove with salt to taste, in a pint of cold water. Boil
+five minutes. Stir into this one heaping teaspoonful of flour, which
+has been wet with two tablespoonfuls of cold water. Add one quart of
+milk. Let it come to a boil, but be sure not to have it boil. Remove
+from the fire, and add a piece of butter the size of an egg. This is
+sufficient for eight people.
+
+
+
+=Potato Soup=
+
+4 Potatoes
+3 Pints of Milk
+Piece of Butter size of an Egg
+Small piece of Onion
+
+Take four large potatoes, boil until done and mash smooth, adding
+butter and salt to taste. Heat the milk in a double boiler, cook the
+onion in it a few minutes and then remove. Pour the milk slowly on the
+potato, strain, heat and serve immediately. Thicken with one
+tablespoonful of flour.
+
+
+       *       *       *       *       *       *
+
+
+=VEGETABLES=
+
+
+=Green Corn Fritters=
+
+2 Cupfuls of Corn, grated from the cob
+2 Eggs
+A Little Salt
+1/2 Cupful of Milk
+1/2 Cupful of Flour
+1 Level Teaspoonful of Cream of Tartar
+1/2 Level Teaspoonful of Soda
+
+Beat the eggs, then add the milk and salt. Stir the corn into the dry
+flour, wetting with the milk and eggs, then fry in hot lard.
+
+
+
+=Delicious Stuffed Baked Potatoes=
+
+Bake six potatoes, or enough for family. When done, set away to cool
+slightly. Cut off a small piece, scoop out the inside, mash, add
+butter, salt, and milk, also tiny bits of parsley, if liked. Fill the
+shells with this mixture, put back in the oven and bake until brown.
+
+
+
+=Creamed Potatoes=
+
+4 or 5 Baked Potatoes
+1 Pint of Milk
+1/2 Teaspoonful of Salt
+Butter, the size of a Walnut
+
+Pare the potatoes and cut into small pieces. Put them on the stove, in
+an agate dish, salt and cover with milk. Let them cook fifteen or
+twenty minutes, then thicken with one tablespoonful of flour, stirred
+with half a cupful of water; put in the butter and serve hot.
+
+
+
+=Scalloped Potatoes=
+
+Butter a baking-dish, pare and slice potatoes in small pieces. Put into
+the dish with salt, pepper and a little butter. Fill the dish with
+milk, sprinkle over the top cracker or bread crumbs, and cheese, if you
+like it. Bake in the oven for an hour and a half or two hours.
+
+
+
+=Baked Tomatoes=
+
+6 Tomatoes
+2 Cupfuls of Bread Crumbs
+Small piece of Onion
+A Few Stalks of Celery Hearts
+Salt and Pepper to Taste
+
+Cut off a small piece of each tomato and scoop out the inside. Mix this
+with two cupfuls, or the same amount of bread crumbs, the chopped
+onion, salt and pepper. Then fill the tomatoes with this mixture,
+putting small pieces of butter over the top. Place these in a pan in
+which is a very little water, to prevent sticking, and bake in a hot
+oven from twenty minutes to half an hour.
+
+
+
+=Fried Tomatoes=
+
+Pare and slice (not very thin), dip into flour and fry on a griddle in
+hot fat.
+
+
+       *       *       *       *       *       *
+
+
+APPENDIX
+
+
+       *       *       *       *       *       *
+
+
+=HOUSEHOLD HINTS OLD AND NEW FOR HOUSEKEEPERS YOUNG AND OLD=
+
+
+=To Save Confusion in the Home=
+
+"Plan your work, then work your plan."
+
+
+_Monday_--Wash, if you have it done in the house. If sent out, use
+that day for picking up and putting things in order, after the disorder
+of Sunday.
+
+
+_Tuesday_--Iron.
+
+
+_Wednesday_--Finish ironing and bake; wash kitchen floor.
+
+
+_Thursday, Friday_--Sweep and dust, thoroughly.
+
+
+_Saturday_--Bake, and prepare in every way possible, for the
+following day.
+
+
+
+=Have in or Near Your Sink=
+
+  A handle dish cloth.
+
+  A wire dish cloth.
+
+  A cake of scouring soap.
+
+  A small brush for cleaning vegetables.
+
+These articles are indispensable. Also have two cloths, which must be
+kept perfectly clean.
+
+  One for washing dishes.
+
+  One for washing sink.
+
+
+
+=Homemade Shortening=
+
+Do not throw away small pieces of fat from pork, lamb or steak. Put
+them on the stove, in a skillet or agate dish and cook them till there
+is nothing left, but scraps. Then pare a potato, wash clean, cut into
+thin slices and cook in the fat for a half hour to clarify it. Strain
+through a cloth. This will be good to fry doughnuts in and for all
+purposes, where shortening is needed, except for pie crust.
+
+Pieces of fat, not fit for shortening can be saved in some old utensil
+and made into kitchen soap.
+
+
+
+=To Make Tea and Coffee=
+
+Always use freshly boiled water. Do not boil more than three or four
+minutes. This is very important, in making a good cup of tea or coffee.
+Never use water which has stood in the teakettle over night.
+
+
+
+=A Use for Left-over Coffee=
+
+Do not throw away the coffee you have left from breakfast. If you do
+not care for iced coffee for dinner, make a little coffee jelly, by the
+recipe on page 27.
+
+
+
+=Never Throw away Old Underclothes=
+
+Keep them for housecleaning, for washing windows and for washing lamp
+chimneys. Old pieces of calico, or flannel make good holders to use
+about the stove. Wash, boil and dry cleaning cloths when soiled, that
+they may be ready for use again.
+
+
+
+=That Leaky Hot-Water Bag=
+
+Do not throw away an old hot-water bag because it leaks. Fasten over
+the leak, a strong piece of adhesive plaster. Fill the bag with sand or
+salt and cover with flannel. It will hold heat for a long time, and can
+be used instead of the water bottle.
+
+
+
+=To Keep your Hands White=
+
+Keep a piece of lemon in your bathroom or kitchen. It will remove
+stains from the hands.
+
+
+
+=To Brown Flour=
+
+Spread flour upon a tin pie plate, put it in a hot oven, and stir
+constantly, after it begins to brown, until it is all colored. Keep
+always on hand. It is good for coloring and thickening gravies.
+
+
+
+=Lemons and Fish=
+
+Lemon juice makes a very grateful addition to all kinds of fish. Thin
+slices of lemon, with sprigs of parsley, around a platter of fish,
+makes a pretty garnish.
+
+
+
+=To Try out Lard=
+
+If you want good sweet lard, buy from your butcher, leaf lard. Skin
+carefully, cut into small pieces and put it into a kettle or sauce pan.
+Pour in a half-cupful of water, to prevent burning, and cook slowly,
+until there is nothing left but scraps. Remove the scraps with a
+skimmer, salt it a little, and strain through a clean cloth, into tin
+pails. Be sure not to scorch it.
+
+
+
+=How to Keep Eggs=
+
+In the summer, when eggs are cheap, buy a sufficient number of freshly
+laid ones to last through the winter.
+
+Take one part of liquid glass, and nine parts of cold water which has
+been boiled, and mix thoroughly.
+
+Put the eggs into a stone crock, and pour over them this mixture,
+having it come an inch above the eggs. The eggs will keep six months,
+if they are perfectly fresh when packed and will have no taste, as when
+put into lime water.
+
+
+
+=Save your Old Stockings=
+
+Old stockings are fine for cleaning the range. Slip your hand into the
+foot and rub hard, or place an old whisk broom inside. It will make the
+sides and front of the range clean and shiny. In fact, you will seldom
+need to use blacking on these parts.
+
+
+
+=When Washing Lamp Chimneys=
+
+If you live in the country and use kerosene lamps, do not dread washing
+the chimneys. Make a good hot suds, then wash them in this, with a
+clean cloth kept for that purpose. Pour over them very hot or boiling
+water and dry with an old soft cloth. Twist a piece of brown paper or
+newspaper, into  cornucopia shape and place over the chimneys to
+protect from dust and flies.
+
+
+
+=To Remove Disagreeable Odors from the House=
+
+Sprinkle fresh ground coffee, on a shovel of hot coals, or burn sugar
+on the shovel. This is an old-fashioned disinfectant, still good.
+
+
+
+=To Lengthen the Life of a Broom=
+
+Your broom will last much longer and be made tough and pliable, by
+dipping for a minute or two, in a pail of boiling suds, once a week. A
+carpet will wear longer if swept with a broom treated in this way.
+Leave your broom bottom side up, or hang it.
+
+
+
+=To Prevent Mold on Top of Glasses of Jelly=
+
+Melt paraffine and pour over the jelly after it is cold. No brandy,
+paper, or other covering is necessary.
+
+
+
+=To Clean Nickel Stove Trimmings=
+
+Rub with kerosene and whiting, and polish with a dry cloth.
+
+
+
+=To Clean Zinc or Copper=
+
+Wash with soap suds and powdered bristol brick. When perfectly dry,
+take a flannel cloth and dry powdered bristol or any good cleaning
+powder and polish. You will be pleased with the result. I have tried
+this for forty years.
+
+
+
+=How to Prevent Button Holes from Fraying=
+
+When making button holes in serge or any material which frays, place a
+piece of lawn of two thicknesses, underneath and work through this.
+
+Another way is to make four stitchings in the goods the length of the
+button hole. Cut between these, leaving two stitchings each side of the
+hole.
+
+
+
+
+=When Making a Silk Waist=
+
+Stitch a crescent shaped piece of the same material as your waist under
+the arm. It will wear longer and when the outside wears out it looks
+neater than a patch. If the waist is lined, put this between the lining
+and the outside.
+
+
+
+=To Make Old Velvet Look New=
+
+Turn hot flatirons bottom side up. Rest these on two pieces of wood, or
+hold in your lap. Put over them a piece of wet cloth, then lay the
+velvet on this. Brush with a whisk broom. The steam from the wet cloth
+will raise the nap and take out the creases.
+
+
+
+=Onion Skins as a Dye=
+
+If you wish for a bright yellow, save your onion skins. They will color
+white cloth a very bright yellow. This is a good color for braided
+rugs, such as people used to make.
+
+
+
+=To Remove Egg Stain from Silver=
+
+Salt when applied dry, with a soft piece of flannel will remove the
+stain from silver, caused by eggs.
+
+
+
+=Put a Little Cornstarch in Salt Shakers=
+
+This will prevent the salt from becoming too moist to shake out.
+
+
+
+=How to Color Lace Ecru=
+
+If you wish for ecru lace and you have only a piece of white, dip it
+into cold tea or coffee, until you have the desired color.
+
+
+
+=To Keep Lettuce Crisp=
+
+Put it into a paper bag and place right on the ice. It will keep a week
+in this way.
+
+
+
+=To Keep Celery=
+
+Do not put it into water. Wrap it in a cloth, wet in cold water and
+place directly on the ice.
+
+
+
+=To Keep a Piece of Salt Pork Sweet=
+
+Put it in a strong brine made of one quart of cold water, and two-thirds
+of a cup of salt.
+
+
+
+=Save Potato-Water=
+
+Pare potatoes before boiling, and then save the water, to mix your
+yeast bread with.
+
+
+
+=A Use for the Vinegar Off Pickles=
+
+When your pickles have been used from your glass jars, do not throw
+away the vinegar. Use it in your salad dressing. It is much better than
+plain vinegar because of the flavor.
+
+
+
+=Do not Allow a Child to Eat Fresh Snow=
+
+This often looks clean and pure but fill a tumbler with it, cover to
+keep out the dust and then show it to the child, that he may see for
+himself, the dirt it contains.
+
+
+
+=When Making Hermits or Cookies=
+
+Instead of rolling and cutting as usual, drop the dough into a large
+iron pan. The heat of the oven melts them into one sheet. Cut them into
+squares or long narrow strips. It takes much less time, than the old
+way of rolling and cutting.
+
+
+
+=To Clean a Vinegar Cruet on the Inside=
+
+Put into it shot, pebblestones, or beans. Fill it with a strong soap
+suds, and one teaspoonful of bread soda or ammonia. Let stand an hour,
+shake well and often. Rinse with clean water.
+
+
+
+=To Make Tough Meat, or a Fowl Tender=
+
+Put one tablespoonful of vinegar, into the kettle while boiling.
+
+
+
+=To Remove Black Grease=
+
+Rub patiently with ether. It will not leave a ring, like gasolene, and
+will remove every trace of the stain.
+
+
+
+=To Keep an Iron Sink from Rusting=
+
+Wash with hot suds. When dry rub it well, with a cloth wet with
+kerosene. Do this three or four times a week and your sink will look
+well, all the time.
+
+
+
+=How to Add Salt to Hot Milk=
+
+Salt will curdle new milk, so when making gravies, or puddings, put
+your salt into the flour, or with eggs and sugar, to add when the milk
+boils. Use a double boiler for milk gravies and gruels.
+
+
+
+=To Soften Boots and Shoes=
+
+Rub them with kerosene. Shoes will last longer, if rubbed over with
+drippings from roast lamb. Old-fashioned people always used mutton
+tallow on children's shoes.
+
+
+
+=A Way to Cook Chops=
+
+Pork or lamb chops are very nice, if baked in a hot oven. Turn them as
+they brown. It saves the smoke in the room.
+
+
+
+=When Cooking Canned Corn=
+
+Place it in a double boiler to prevent scorching.
+
+
+
+=Salted Almonds=
+
+Shell the nuts and put into boiling water. When they have stood for
+fifteen or twenty minutes, the skin will slip off easily. When dry, mix
+a half-teaspoonful of olive oil or butter, and a quarter of a
+teaspoonful of salt, with a cupful of nut meats. Spread on a tin pan,
+and place in a hot oven. Bake fifteen or twenty minutes. Watch closely
+and stir several times, as they burn quickly. Treat peanuts in the same
+way.
+
+
+
+=Before Washing Colored Clothes=
+
+It is wise to set the color first, by soaking in a strong solution of
+cold salt water (one cupful of salt to half a pail of water). Soak two
+hours.
+
+
+
+=To Remove Iron Rust from White Goods=
+
+The old-fashioned way, still good, is to wet the place in lemon juice,
+sprinkle on it common table salt, and lay it in the sun. In these later
+days, there is on the market an iron rust soap, which removes the spot
+quickly, also an ink eradicator, sold by all druggists.
+
+
+
+=How to Make Starch=
+
+Two tablespoonfuls of starch should be made into a smooth paste with
+four tablespoonfuls of cold water. Pour over this three pints of
+boiling water, stirring rapidly all the time. Starch the garments,
+while they are still wet. In the olden days, people made starch of
+flour in the same way, for linen and gingham dresses, as it was less
+expensive and thought to be just as good for colored clothes.
+
+
+
+=When you Go Away from Home for a Few Days=
+
+Plan your meals before leaving. This simplifies matters for the one
+left in charge, and is often found to be of importance financially.
+
+
+
+=The Proper Way to Sweep a Room=
+
+Dust the furniture and put it in another room. Dust bric-a-brac and put
+on the bed if you are sweeping a sleeping room, if another room put
+them on the table, or in an adjoining room. Brush the draperies, take
+down and lay on the bed or table. Cover these and bric-a-brac with a
+sheet. Wet a newspaper, tear into small pieces and spread on the rug or
+carpet. Now you are ready for sweeping. If the floor is carpeted, sweep
+all dirt to the center of the room. Sweep the corners with a small
+whisk broom. Move every piece of furniture lest there be dirt left
+underneath. Open the windows before sweeping. When the dust is settled
+take a pail of warm water, put in a tablespoonful of ammonia, then with
+a clean cloth wrung from this wipe the window glass, mirror and
+pictures; polish with dry cloth. Wipe all finger marks from doors and
+mop boards.
+
+Now take a pail of clean water, with ammonia, and with a small
+scrubbing brush go over the rug or carpet, to remove dust and brighten
+the colors. Replace furniture, bric-a-brac and draperies and your room
+will be sweet and clean. With care, once in two or three weeks, will be
+often enough to do this.
+
+
+
+=When Baking Cup Custards=
+
+Set them into a pan of hot water. When you remove from the oven, place
+them in a pan of cold water, to prevent longer cooking.
+
+
+
+=When Using Currants and Raisins=
+
+Mix a little dry flour with currants and raisins before adding them to
+cakes or puddings. It will keep them from falling to the bottom.
+
+
+
+=Try Baking Beets, Instead of Boiling Them=
+
+They are much sweeter. Three or four hours is necessary, according to
+size.
+
+
+
+=When Making Grape Juice or Jelly=
+
+Before adding the sugar, strain through a flannel bag. It will be much
+clearer.
+
+
+
+=When Sewing Braid on a Dress=
+
+Slip a piece of pasteboard three or four inches long, into the hem. You
+can sew more quickly, and your stitches will not show on the right side.
+
+
+
+=To Skin Beets=
+
+When you remove beets from the kettle, plunge them into a dish of cold
+water. The skins will slip off easily with the hand. Never cut or pare
+beets before cooking.
+
+
+=A Fine Way to Keep Cut Roses=
+
+Immerse them at night in a pail of cold water, blossoms down.
+
+
+
+=To Keep Carnations=
+
+Put a little salt in the water, which should be changed each morning,
+and cut the stems a little each time.
+
+
+
+=When Pies are Ready to Bake=
+
+Put little dabs of lard, on the top crust, then hold it under the
+faucet, letting cold water run over it.
+
+
+
+=A Way to Make Pies Brown and Shiny=
+
+Just before putting a pie in the oven, brush over the top with milk,
+using a soft brush or a clean piece of cheese cloth.
+
+
+
+=When Threading a Needle=
+
+Place a piece of white paper under the eye. You will be surprised at
+the ease, with which you can thread it.
+
+
+
+=Make your Own Baking Powder=
+
+Get your grocer to weigh for you one pound of cream of tartar, and one-half
+pound of bread soda. Sift these together nine times in a flour
+sifter. Put in a tin can, and it is ready for use.
+
+
+
+=To Prevent Children from Losing Mittens=
+
+Sew strongly to each mitten, four or five inches of narrow black ribbon
+(use a colored one if you prefer). Sew the other end of ribbon to the
+coat sleeve. The child can remove mittens at any time without losing
+them and always know where they are.
+
+
+
+=Teach a Child to Hang up his Own Coat and Hat=
+
+Have some hooks, low down in the closet or kitchen where a child can
+reach them easily, to be used only by himself.
+
+
+
+=To Keep your Own Umbrella=
+
+Take a piece of narrow white tape, three or four inches long. With a
+glass pen, or a new clean steel one, and indelible ink, write your name
+upon it. Sew this to the inside of the umbrella.
+
+
+
+=To Wash a White Silk Waist, or a Baby's Bonnet=
+
+Use cold water and white soap. Hot water will turn white silk yellow.
+
+
+
+=When Ironing Embroidery=
+
+Place it right side down on a piece of soft flannel, ironing on the
+wrong side. If flannel is not at hand, try an old turkish towel.
+
+
+
+=To Wash Small Pieces of Lace=
+
+Put in a horse radish bottle and pour over them, strong soap suds, good
+and hot, and shake well. Let stand awhile and shake again. Rinse in
+clear, warm water, by shaking. Dry on a clean cloth in the sunshine.
+
+
+
+=Never Throw away Sour Milk=
+
+It is excellent for graham bread, gingerbread, brown bread, griddle
+cakes, and doughnuts, also biscuit.
+
+You can make a delicious cottage cheese of a very small quantity.
+
+Set the milk on the back of the stove, in an agate dish. Let stand
+until the whey separates from the curd. Strain through a cloth,
+squeezing the curd dry. Put in a little salt, a small piece of butter,
+and a little sage if desired. Press into balls and serve.
+
+
+
+=Mark New Rubbers=
+
+Take a pointed stick--a wooden skewer from the butcher's is best--dip
+it into ink and write the name, on the inside.
+
+
+
+=Economical Hints=
+
+Save small pieces of soap in the bathroom, by placing in a cup or small
+box, until you have a cupful. Add a little water and boil a few minutes;
+when nearly cool, press with the hands, and you have a new cake of soap.
+
+Do not throw away the white papers around cracker boxes. They are good
+to clean irons and will save buying ironing wax. If irons are dirty put
+a good layer of salt on newspaper and rub the irons back and forth.
+
+Save even the coupons on your soap wrappers. You can get a silver
+thimble for your mending bag with them, if nothing more.
+
+Save your strong string, to wrap around packages going by parcel post.
+Also fold nicely for further use your clean wrapping papers. Make a bag
+of pretty cretonne, hang in the kitchen or cellar way, to keep the
+string and wrapping paper in. You will find it very convenient.
+
+Do not throw away small pieces of bread. Save them for plum pudding,
+queen's pudding, or dressing for fish or fowl. If broken into small
+pieces and browned in a hot oven, it is very nice to eat with soups.
+Or, dry well, roll fine and keep in a glass jar, to be used for breaded
+pork chops, croquettes, or oysters.
+
+
+
+=To Mend Broken China=
+
+Stir into a strong solution of gum arabic, plaster of Paris. Put this
+on each side of the china, holding together for a few minutes. Make it
+as thick as cream.
+
+
+
+=To Clean Old Jewelry=
+
+Wash in warm water containing a little ammonia. If very dirty rub with
+a brush. This is very good also for cleaning hair brushes and combs.
+
+
+
+=Dish Washing Made a Pleasure=
+
+First of all, remove all refuse from the dishes. Place them near the
+sink, large plates at the bottom, then the smaller ones, then saucers.
+Have a large pan full of very hot water. Make a good soap suds by using
+a soap shaker. Wash the tumblers and all glassware first, and wipe at
+once. Use a handle dish cloth (which can be bought for five cents), for
+these, as the water will be too hot for the hands.
+
+Wash the silver next. Have a large pan, in which to place the clean
+dishes, cups and bowls first. When all are washed pour over them
+boiling or very hot water, and wipe quickly. Pans and kettles come
+last. Always have a cake of sand soap or a can of cleaning powder, for
+scouring the pie plates and bottoms of kettles. It is very little work
+to keep baking tins and kitchen utensils in good condition, if washed
+perfectly clean each time they are used.
+
+Wash the dish towels, at least once every day, and never use them for
+anything else. With clean hot water, clean towels, and plenty of soap
+dishwashing is made easy.
+
+If you live in New England, your sink will be in front of a window. Be
+sure and plant just outside of this window nasturtiums, a bed of
+pansies, morning glories and for fall flowers, salvia. These bright
+blossoms will add to your pleasure while washing dishes.
+
+
+
+=A Space Saver=
+
+If you are crowded for space in closet, kitchen or pantry buy a spiral
+spring, such as is used for sash curtains. Fasten the end pieces to the
+back of the door, and stretch the spring from end to end. You now have
+a fine place to hang towels, stockings or neckties, or if used in a
+pantry, to keep covers.
+
+
+
+=Another Space Saver=
+
+If you have no closet in your room, get a board, nine inches wide, and
+three or four feet long. Put it in the most convenient place in your
+room on two brackets. Stain it the color of your woodwork. Screw into
+the under side of the board, wardrobe hooks. Now get a pretty piece of
+cretonne or denim, hem top and bottom, and tack with brass headed tacks
+to the shelf, having it long enough to come to the floor, and around
+the ends of the board. Use the top for a book shelf or hats.
+
+
+
+=If the Freshness of Eggs is Doubtful=
+
+Break each one separately into a cup, before mixing together. Yolks and
+whites beaten separately, make a cake much lighter than when beaten
+together.
+
+
+
+=When Bread Cooks Too Quickly=
+
+When your bread is browning on the outside, before it is cooked inside,
+put a clean piece of brown paper over it. This will prevent scorching.
+
+
+
+=To Remove the Odor of Onions=
+
+Fill with cold water kettles and sauce pans in which they have been
+cooked adding a tablespoonful of bread soda and the same of ammonia.
+Let stand on the stove until it boils. Then wash in hot suds and rinse
+well. A pudding or bean pot, treated in this way, will wash easily.
+Wood ashes in the water will have the same effect.
+
+
+
+=Never Leave a Glass of Water or Medicine, Uncovered in a Room=
+
+This is very _important_. Water will absorb all the gases, with
+which a room is filled from the respiration of those sleeping in the
+room.
+
+
+
+=Weights and Measures=
+
+4 Teaspoonsfuls equal 1 tablespoonful of liquid.
+
+4 Tablespoonfuls equal half a gill.
+
+2 Coffee-cupfuls equal 1 pint.
+
+2 Pints equal 1 quart.
+
+4 Coffee-cupfuls of sifted flour equal 1 pound.
+
+1 Quart of unsifted flour equals 1 pound.
+
+1 Pint of granulated sugar equals 1 pound.
+
+1 Coffee-cupful of cold butter pressed down equals 1 pound.
+
+An ordinary tumbler holds the same as a coffee cup.
+
+It is well to have a tin or glass cup, marked in thirds or quarters for
+measuring.
+
+
+
+=When to Salt Vegetables=
+
+Every kind of food and all kinds of vegetables need a little salt when
+cooking. Do not wait until the vegetables are done. Salt the water they
+are boiled in after they begin to boil.
+
+
+
+=What to Serve With Meats=
+
+
+_Roast Beef and Turkey_
+
+Squash, turnips, onions and cranberry sauce.
+
+
+_Roast Pork_
+
+Spinach, onions and apple sauce.
+
+
+_Roast Lamb_
+
+Mint sauce.
+
+
+_Roast Mutton_
+
+Currant jelly and vegetables.
+
+With all kinds of meat and fowl pickles are always good. Make your own
+pickles, after recipes found in this book.
+
+
+
+=The Length of Time to Cook Meats=
+
+_Lamb_
+
+Roast a leg of lamb three hours. Wash clean, sprinkle over it a little
+flour and salt and put into a pan, with cold water. While it is
+cooking, take a spoon and pour over it the water from the pan, three or
+four times.
+
+
+_Veal_
+
+Roast veal three hours, treating it the same way as lamb. When you have
+removed it from the pan, make a smooth paste, by wetting two or three
+tablespoonfuls of flour with cold water, and stir into the water left
+in the pan. Pour in more water, if the size of your family requires it.
+
+
+_Beef_
+
+Roast beef requires fifteen minutes for each pound. Do not salt beef,
+until you take it from the oven.
+
+
+_Ham_
+
+Boil a ham of ordinary size three hours. Let cool in the water in which
+it is boiled. It is very nice to remove the skin, while warm, stick
+cloves in the outside, sprinkle over it a little vinegar and sugar and
+bake for one hour.
+
+
+_Sausages_
+
+Sausages are very nice, baked in a hot oven twenty minutes. Prick with
+a fork to prevent bursting. Do this too, if fried.
+
+
+_Corned Beef_
+
+Should boil four hours.
+
+
+_Chicken_
+
+A chicken will cook in one hour and a half. A fowl requires an hour
+longer. Don't forget to put in one tablespoonful of vinegar to make
+tender.
+
+
+_Turkey_
+
+A ten pound turkey needs to cook three hours, in a slow oven.
+
+
+
+=The Length of Time to Cook Vegetables=
+
+
+_Onions_
+
+Boil one hour. Longer if they are large.
+
+
+_Cabbage_
+
+Requires one hour and a half.
+
+
+_Parsnips_
+
+Boil two or three hours according to size.
+
+
+_Carrots_
+
+Wash, scrape, and boil one hour.
+
+
+
+=When Paring Tomatoes=
+
+Put them into very hot water and the skin will come off easily.
+
+
+       *       *       *       *       *       *
+
+
+The following pages contain advertisements of a few of the Macmillan
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