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diff --git a/old/tmutm10.txt b/old/tmutm10.txt new file mode 100644 index 0000000..7358302 --- /dev/null +++ b/old/tmutm10.txt @@ -0,0 +1,4189 @@ +The Project Gutenberg EBook of Things Mother Used To Make, by Lydia Maria Gurney + +Copyright laws are changing all over the world. Be sure to check the +copyright laws for your country before downloading or redistributing +this or any other Project Gutenberg eBook. + +This header should be the first thing seen when viewing this Project +Gutenberg file. Please do not remove it. Do not change or edit the +header without written permission. + +Please read the "legal small print," and other information about the +eBook and Project Gutenberg at the bottom of this file. Included is +important information about your specific rights and restrictions in +how the file may be used. You can also find out about how to make a +donation to Project Gutenberg, and how to get involved. + + +**Welcome To The World of Free Plain Vanilla Electronic Texts** + +**eBooks Readable By Both Humans and By Computers, Since 1971** + +*****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 +books on kindred subjects. + + + + +*** END OF THE PROJECT GUTENBERG EBOOK, THINGS MOTHER USED TO MAKE *** + +This file should be named tmutm10.txt or tmutm10.zip +Corrected EDITIONS of our eBooks get a new NUMBER, tmutm11.txt +VERSIONS based on separate sources get new LETTER, tmutm10a.txt + +Project Gutenberg eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the US +unless a copyright notice is included. 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