RecipesBefore My Mama's Prime

RECIPES INCLUDED ON BMMP
(Before My Mama's Prime)
You can order a disk (any electronic format you specify) of all of the recipes listed for $20 each (tax and postage included) or both (DMMP and BMMP (Before My Mama's Prime) for $35 by sending a check made payable to Carolyn Parsons to :
Carolyn Parsons
P. O. Box 380391
San Antonio, Texas 78268-7391
(Tel: 210-684-1573)
E-mail: jerryparsons@tamu.edu

BREADS
FLOUR MUFFINS

1 egg
2 cups sifted flour
1 cup sweet milk
1 tablespoonful of sugar
2 light teaspoons of baking powder
lard size of an egg
CORN MUFFINS

2 heaping cups sifted meal
3 cups butter milk
1 egg
salt
soda
SOUR MILK RUSK

2 eggs
1 cup of buttermilk
1/2 teaspoon soda
l pound raisin
1/2 cup butter milk
11/2 cup sugar
3 cups sifted flour
citron (small piece of citron)
all spice
cinnamon and nutmeg to taste
STEAM CORN BREAD

1/2 cup molasses
3 cups meal
1/2 teaspoon salt
1 cup flour
1 egg beaten lightly
1/2 teaspoon soda
1 teaspoon baking powder
Sour milk enough to thin to a nice batter.
Steam in hot greased pan for three hours or bake one hour.
If you choose you can stir in raisins.
Use 1 lb. baking powder cans or large coffee can.

LIGHT ROLLS

YEAST

1/2 cake magic yeast
1/2 cup tepid water
2 tablespoons flour
1 tablespoon sugar
1 teaspoon salt
1/2 boiled Irish potato
Dissolve yeast and add sugar, salt, etc.
Put into a pint jar, place in a warm place until it rises, about 8 hours.
ROLLS

1 lb. flour
4 oz. lard
1 teaspoon salt
1 tablespoon sugar
1 egg
1 tablespoon of yeast sponge
1/2 boiled Irish potato
After the yeast has stood 8 or 9 hours take a tablespoonful and add to it half your flour and half your lard, all your salt, sugar, etc. and mix with one teacup of the water the Irish potato was cooked in.
Put in a crock or vessel and let stand in a warm place all night and when twice its size add balance of flour and lard.
Knead well, make into rolls.
Let rise from one to one and a half hours then smear melted butter over them and bake.
By adding half a boiled potato to the yeast each day it will be fresh for use eight days.
SALLIE LUNN

2 eggs
1/2 cup sugar
1/2 cup sweet milk
butter (4 tablespoons)
teaspoon baking powder
flour to make cake dough
Bake in quick oven about 20 minutes, this makes a small pan full.
BEATEN BISCUIT

3 lbs. flour
13 oz. lard
1 heaping tablespoon salt
1/4 teaspoon soda
Have lard very cold and mix with ice water.
Have your dough very stiff.
Beaten biscuit can be made better and with less labor by using a biscuit kneader of some kind.
BEATEN BISCUIT

Rub 1/4 lb. of Crisco (shortening) into 11/2 lbs. flour, adding a pinch of salt and a tiny pinch of soda.
Mix enough cold milk or water (or milk and water mixed) to make a very stiff dough.
Beat dough well for half an hour; roll, cut into little biscuit.
Prick them on top several times with a fork and bake in a moderate oven. Good.
FLOUR MUFFINS

1 pt. sweet milk
1 light pt. of sifted flour
2 eggs beaten in not separately
1 teaspoon of salt
1 tablespoon of melted Crisco (shortening)
Have rings hot, grease, bake quickly and eat immediately, they are not good if kept waiting.
WAFFLES

2 eggs, beat whites until stiff, add yolks and beat some more
stir in two cups of sweet milk
1 big tablespoon of melted butter
a scant tablespoon of sugar
1/2 teaspoon salt
1 heaping teaspoon of baking powder
enough flour to thicken
Baking powder, sugar, and salt should be sifted with flour.
Beat thoroughly and do not have too thick.
Buttermilk can be used if you haven't sweet milk after adding a pinch of soda.
SOUPS
CELERY SOUP

1 medium size stalk of celery
3 cups rich sweet milk
2 cups of water
butter size of a walnut
salt and pepper
Wash celery clean and cut in pieces 1/2 inch in length.
Add water, salt and pepper and cook until tender.
Add the milk and butter and when done thicken with a little corn starch or flour.
TOMATO SOUP

1 qt. ripe tomatoes
1 qt. of water
boil 20 minutes
add 1 teaspoon soda
1 qt. sweet milk
a piece of butter (4 tablespoons)
salt and pepper as to taste
Thicken with a little flour and strain before serving. Delicious.
BRUNSWICK STEW

Boil 2 good sized chickens or 4 squirrels in water
Add to the meat a generous supply of tomatoes and potatoes.
When done add ten or twelve ears of corn.
Remove the meat, cut into small pieces and return to the fire.
Cook until very tender and thick.
Seasoning with butter salt and pepper.
BRUNSWICK STEW

1 qt. water
1 chicken
a small piece of pork
2 large onions chopped fine
12 pods okra
scald and peel a peck of tomatoes and mash
2 cups Irish potatoes mash fine
10 ears corn shaved off, then scraped
Add corn last when stew is well cooked and be careful or it will burn after corn is put in.
Add red pepper, black pepper, salt and butter.
FISH AND OYSTERS

OYSTER COCKTAIL

Arrange plates with crushed ice.
Select 1/2 dozen nice chilled oysters for each plate.
Arrange around champagne glass in center containing the following cocktail sauce.
1 tablespoonful of lemon juice
1 tablespoonful of tomato catsup
1/2 teaspoonful of Worcestershire sauce
1 pinch of paprika
1 pinch of salt
5 drops of Tabasco sauce
OYSTER COCKTAIL

To 1 pt. of tomato catsup add the juice of
2 large lemons
1/8 cup of cider vinegar
1/4 teaspoon of salt
A little paprika
A few drops of Tabasco sauce
Mix thoroughly and chill before serving, using two or three tablespoonfuls to each glass.
Select small oysters and look over carefully to remove bits of shell.
Keep in a cool place until ready to serve and do not mix sauce with oysters until serving time.
CREAM SAUCE FOR SALMON

1 pt. sweet milk
1 tablespoon flour
1 tablespoon butter (heaping)
1 egg
Mix flour and butter together, then add milk, beating egg. Salt and pepper to taste. Cook until it thickens. Add also a little vinegar, parsley and celery.
COOKED SALMON

Have skillet half full of hot water.
1 can salmon
2 or 3 biscuits crumbled
Into this break 2 or 3 eggs.
Cook all till thick.
STUFFED AND BAKED FISH

Clean the fish thoroughly and salt it.
When ready to cook wash it nicely.
Have ready some light bread crumbs.
Season highly with salt, pepper and a few celery seed, 1 egg and a piece of butter (3 tablespoons)
Stuff the fish with this dressing and place in a baking pan with a pint of water.
Put in a little pepper and salt.
Butter the size of a large hen egg, rolled in flour.
Put inside the stove and taste frequently.
Garnish with hard boiled eggs and parsley.
MEATS

SAUSAGE

18 lbs. meat
5 tablespoons salt
6 heaping tablespoons sage
3 tablespoons black pepper
1 tablespoon red pepper
Mix thoroughly and work into the meat.
BEEF LOAF

Ground up raw meat.
Take about 1/2 as much bread crumbs, 3 eggs, a little onion, fresh tomatoes or 1 can, season with red and black pepper, salt, and 2 tablespoons butter, and if liked add 2 pods green peppers.
Mix and make into loaves, over which put tomato juice and a little water and bake.
TOMATO HASH

Ground cold beef and take about one-third as much bread crumbs, 2 eggs, 1 tablespoon butter, fresh tomatoes or 1 can, season with salt, black and red pepper.
Mix together and bake in dish.
STUFFED HAM

Boil fresh ham (or one in salt 2 or 3 weeks) until done.
Skin and take 1 pt. cracker or biscuit crumbs, 1 heaping teaspoon mustard, several stalks of celery cut up fine, 1 or 2 leaves of green mustard (if you can get it), a little onion chopped fine, several grains pulverized allspice, 1 teaspoon black pepper.
Make holes between fat and lean and fill with the dry dressing.
Then mash yolks of 3 or 4 hard boiled eggs and spread over ham and sprinkle with sugar, also a little salt if needed.
Now put in stove and with enough water in pan to make gravy, Then brown.
BAKED HASH

Chop fine beef, veal, mutton or any kind of cold fowl.
Add to it about 1/8 the quantity of bread crumbs with a large lump of butter, chipped onion, pepper and salt.
Mix well and put in a bowl and cover over with fresh milk.
Let it soak until the bread is soft.
Stir well and bake.
OMELETS

SPANISH OMELET

2 tablespoons of melted butter
1 tablespoon of chopped onion
2 tablespoons mushrooms
1/2 teaspoon salt
1 tablespoon flour
dash of Tabasco
4 eggs
4 tablespoons of water
1 pimento
2 cups of tomatoes
Pepper to taste

Brown onion in butter, add flour, tomatoes and other ingredients.
Beat yolks of eggs with water, add little salt, mix with well beaten whites.
Cook on buttered omelet pan, spread part of sauce over it, fold, dress with remainder of sauce.
BAKED OMELET

Boil 1 pt. milk and drop into it 1 teaspoon butter.
Mix 1 tablespoon of flour to a paste with cold milk and stir into the boiling milk.
Beat 8 eggs together and pour the milk to them, stirring briskly.
Salt and pepper to taste
Butter a baking bowl and pour in mixture, and bake in a quick oven.
Brown as soon as set, and watch carefully, as too much baking will spoil.
BREAKFAST DISH

4 eggs beaten separately (yolks separated from whites)
Beat yolks well and mix with 1/2 cup sweet milk, 1 tablespoon flour, 1 teaspoon baking powder, salt and pepper to taste.
Stir in well beaten whites.
Pour in buttered pan and sprinkle with grated cheese.
Bake and serve while hot.
BAKED EGGS

Into a quart baking dish, well buttered, break one egg for each person to be served.
Sprinkle with salt and pepper.
Dot with butter.
Cover with 1/2 cup cracker crumbs
Add 1 cup of rich milk.
Bake 20 minutes in quick oven.
GOLDEN BUCK (A Good Substitute for Meat)

6 slices of hot buttered toast
6 poached eggs
In a double boiler put 2 stiffly beaten eggs (whites and yolks), 6 ounces grated cheese, 1 tablespoon butter, a scant teaspoon mustard, a little salt and cayenne.
Stir constantly until cheese is melted and creamy.
Cover each slice of toast with mixture.
Place poached egg in center of each.
Pour a spoonful of the cheese over the toast and serve at once.
VEGETABLES

CELERY

Clean and wash the heads.
Cut in nice pieces.
Stew them in little salt water for twenty five minutes.
Serve on toast with cream dressing.
STUFFED IRISH POTATOES

Bake nice smooth Irish potatoes until done.
Cut into halves and remove potato from skins.
Add butter, pepper, salt, chopped onion and egg.
Also enough sweet milk to keep from being stiff.
After you cream all together replace in skins and return in stove to brown.
CHEESE SOUFFLE

Melt 2 tablespoons butter.
Add 1 tablespoon flour, 11/2 cup milk.
Cook until smooth.
Put in 1/2 teaspoon salt and pepper and 1 cup grated cheese.
while warm, stir in the unbroken yellows of 6 eggs.
Then the white beaten stiff.
Bake 15 to 25 minutes at 325 degrees F. and serve at once.
A delicious souffle can be made by substituting a cup of cold boiled ham chopped fine.
POTATOES WITH CHEESE

Cream potatoes with butter, cram, and salt.
Make hole the size of a cup in center.
Brush with white of egg and brown.
heat 1 cup of milk, thicken with one tablespoon of flour mixed with a tablespoon of butter.
Add 3 tablespoons grated cheese.
Stir and remove from stove.
Pour over potatoes.
Sprinkle with bread crumbs and brown.
Serve hot.
MACARONI BAKED

Take 1/2 lb. of large yellow (cut macaroni) drop in baking pan of salted water.
Cook till tender, then take 1 loaf of bread, crumbs from crust, add to it one-half pound of cheese cut in cubs, butter size of egg, a little salt, and 4 eggs well beaten.
To this, add the above macaroni, put in range and bake.
STUFFED GREEN PEPPERS

6 medium sized peppers
1-1/4 cups of stale bread crumbs
1 small or half of a large onion minced fine
1 cup of ground cold meat
3/4 cup of tomatoes, chopped fine, either fresh or canned
1 tablespoon of butter
salt and pepper taste
Mix meat, bread crumbs, onion, tomatoes, butter, salt and pepper together.
Remove seeds from stem end of peppers and let stand in cold water for an hour or two.
Stuff with the above mixture and place in pan to bake.
Put piece of butter on top of each pepper and fill pan half full of water.
Bake until done, basting several times.
POTATO SOUFFLE

Boil 4 good sized Irish potatoes and rub through a sieve.
Take 1 cupful of sweet milk, 1 cup butter.
let come to a boil.
Add the potatoes, a pinch of salt and pepper and beat to a cream.
Put in one at a time yolks of 4 eggs beaten well.
Drop a pinch of salt in whites and beat to a froth.
Add this to the mixture.
Stir in lightly and pour into buttered pan.
Bake 20 minutes.
STEAMED APPLES

Wash, pare and core as many nice tart apples as you have persons to serve.
Cook in a steamer until done enough to pierce with a tooth pick.
Have ready a bowl of whipped cream, a few raisins and nuts.
When apples are done take out, fill centers with the nuts and raisins and cover the tops with cream.
Serve individually.

CROQUETTES

CROQUETTES‹CHICKEN, FISH OR LAMB

2 qt. meat
1 pt. bread crumbs
1 egg
Season with salt, pepper and celery seed and chopped parsley
Mold in any desirable shape and fry in hot Crisco (shortening).
CUSTARDS, ETC.

CHOCOLATE CUSTARD

Place in a pan to boil, one cup of sweet milk, (water will do) butter (3 tablespoons), 1/2 cup of sugar, one square of unsweetened chocolate.
Stir into this the yolks of 2 eggs well beaten and one tablespoon of cornstarch dissolved in a little water.
Cook until thick, stirring constantly to keep from scorching.
Fill the baked crust with this and cover with a meringue made of the whites of 2 eggs well beaten, to which has been added 2 tablespoons of sugar.
Place in the oven and bake a light brown.
SWEET POTATO LOAF

Take finely mashed sweet potatoes, add butter while hot.
Sweeten to taste.
Add about a cup of common black walnut meats.
Mix, mound up on a pie pan and bake.
SWEET POTATOES AGAIN

Take boiled sweet potatoes mashed very smooth.
Butter to taste.
While hot, take the yolks of 2 or 3 or 4 eggs, whip very light.
Gradually add enough sugar as it will take for the amount of potatoes you have, and some sweet milk or cream.
Add to the mashed potatoes, last add sherry to taste.
Mound up on a shallow pan and bake.
Cover with meringue made of whites.
Bake again lightly.
CHESS CAKE

Yolks of 6 eggs
2 cups sugar
1 cup butter
2 tablespoons meal
2 tablespoons cream
Flavor vanilla
CHERRY SAUCE FOR PUDDING

Cream 1/2 cup of butter and 2 cups brown sugar.
Gradually add 6 tablespoons of sweet cream.
Put this over hot water until it has melted.
Add cherries and syrup from a small bottle of maraschino cherries.
Serve hot.
PUDDINGS AND PIES

PRUNE PUDDING

White of 4 eggs beaten to a stiff froth, to 2 cup of prunes after they have been pressed through a colander and sweetened.
Bake slowly and serve while hot with whipped cream.
CARAMEL PIE

1 pt. sugar, brown half
2 cups milk
yolks of 5 eggs well beaten
piece of butter (4 tablespoons)
Make meringue of whites.
After sugar is browned pour in milk and butter stirring them.
Add the remaining sugar and egg after having been beaten.
MOLASSES CUSTARD

Yolks of 4 eggs beaten well
1 cup sugar
1/2 cup butter
1/2 cup molasses
1/2 cup milk
Cream butter, sugar.
Then add yolks, molasses and milk.
Let this cook, stirring constantly.
Flavor with vanilla.
Bake in crust.
Make meringue of whites.
CHOCOLATE PUDDING

Boil one pint milk.
Add half cup butter, one of sugar and three ounces grated chocolate.
Pour this over two slices of bread soaked in water.
When cool, add the well beaten yolks of four eggs.
Bake and when done spread over the whites beaten with sugar, and brown in oven.
Serve hot or cold with sauce.
AMBER CUSTARD

Yolks of 4 eggs
11/2 cups of sugar
1/4 of a cup of butter
1 cup sweet milk
3 tablespoons flour
flavor to taste
Meringue whites four eggs, 1 cup sugar.
PINEAPPLE CUSTARD

2 cups sugar
6 eggs
butter (6 tablespoons)
6 tablespoons sweet milk
4 teaspoons cornstarch, dissolved in milk
1 can pineapples (grated) large size
Cream butter and sugar together and add other ingredients.
COCONUT PUDDING

To 1 cup rolled cracker crumbs and 2 cups of grated coconut, 2 small cups of sugar, the yolks of 6 eggs, the beaten whites of 2 eggs, 1/2 teaspoon of baking powder, enough sweet milk to thin mixture (dissolve baking powder in milk.)
Bake about 30 minutes at 350 degrees F. and when done cover with meringue, made from the beaten whites of 4 eggs, and a little sugar.
Flavor with vanilla.
Return to the oven a few minutes to brown.
Serve with any sauce preferred.
MOLASSES CUSTARD

4 eggs
1 cup sugar
2 tablespoons of flour
1 cup of molasses
1/4 cup of butter
Mix well and bake in a crust.
Flavor to suit taste.
CREAM PIE

2 eggs
2/3 cup sugar
1 tablespoon corn starch
1 cup milk
butter (2 tablespoons)
1 tablespoon vanilla
Beat yolks of eggs, sugar and corn starch to a cream.
Add the milk and cook until it thickens.
Add vanilla and butter and pour into the crust after it has been baked.
Beat whites of eggs to a stiff froth and put on top.
Brown.
ORANGE PUDDING

Peel, slice thin and remove seeds from three large oranges, with which line a pudding dish.
Dust over them one cup of sugar.
Now beat the yolks of two eggs with one tablespoonful corn starch and two of sugar.
Add a small pinch of salt and pour it into one pint of boiling milk, stirring constantly.
As soon as it thickens, take from fire.
When cool, spread over the oranges.
Beat the whites of two eggs stiff with 2 tablespoons of sugar.
Spread this over the top and brown it slightly in a hot oven.
JAM PUDDING

1 cup sugar
1 cup flour
1 cup jam
1/2 cup butter
1/2 cup buttermilk
1 teaspoon salt
yolks of 3 eggs
Use whites for top.
Serve with sauce or cream.
BROWN BETSY

Slice raw apples very thin.
Grate stale bread over them.
To each layer of apples add sugar, butter, and bread crumbs and little cinnamon until dish is full.
Bake slowly for three hours and serve with whipped cream. This is fine.
MARSHMALLOWS PUDDING

Whites of four eggs beaten stiff
Add 6 heaping tablespoons of sugar.
Add 1 tablespoon of gelatine dissolved in 1/2 cup of warm water.
Pour this over the whites and beat stiff.
Serve with whipped cream and fruits.
DATE PUDDING

Stew half pound of prunes until soft, stone (remove the pit) and chop.
Add 1/2 pound chopped dates, 1/2 cup of English walnuts or pecans, 1/2 cup of sugar.
Mix well and add beaten whites of three eggs.
Cook 20 minutes in hot oven.
Serve cold with whipped cream.
CANDIES

COCONUT CANDY

Take 2 cups of sugar, moisten with the milk from one large coconut, butter (3 tablespoons), 1/2 teaspoonful of vinegar.
Place on the fire and boil until it threads.
Add grated coconut and boil several minutes, stirring constantly until done.
Be careful not to cook too done.
Test on cold saucer.
Pour into buttered dish.
Beat very hard.
When cool, cut into squares.
MARSHMALLOW FUDGE

Heat 2 cups of granulated sugar and 1 cup of rich milk.
Add 2 squares of Baker's chocolate, and boil until it hardens in cold water.
Just before it is done, add a small piece of butter.
Then begin to stir in marshmallows, crushing and beating them with a spoon.
Continue to stir in marshmallows after fudge has been taken from heat until half a pound has been stirred into the fudge.
Cool in sheets 8/4 inch thick and cut in cubes.
CREAM CANDIES

11/2 cups granulated sugar, enough water to dissolve sugar.
Cook until it will form a ball when dropped in cold water, but not until it is brittle or it is ruined.
Cook
Don't stir or shake while cooking.
When cold enough to hold your finger in, put in 1 teaspoonful of flavoring and 1/6 teaspoon cream of tartar.
With a spoon stir round and round as long as you can stir, then take in hands and work like bread dough.
Mold in any shape preferred.
For chocolate creams make foundation as directed.
Vanilla flavor is generally used.
Shape with hands.
Get chocolate, not sweet, grate or cut fine, melt without putting any water in it.
Take each cream separately, dip in chocolate and set in buttered plates.
Cream must stand a day before dipping.
English walnuts, dates, almonds, etc, can be put on the candy as soon as dipped or they will not stick. This is fine.
PECAN-AROONS

1 lb. sugar
1 lb. chopped pecans
whites of 5 unbeaten eggs
1/2 cup flour
2 small teaspoons baking powder
Drop on buttered paper and bake or dry in the oven. Delicious.
PECAN CANDY

3 cups sugar
3/4 cup milk
4 tablespoons of butter
11/2 cups nuts
Brown 1 cup of the sugar.
Boil together the other 2 cups with the milk and butter.
Then pour this into the browned sugar.
Cook until it forms a soft ball.
Remove and beat in nuts.
Vanilla flavor.
OPERA FUDGE

1 3/4 lbs. granulated sugar
1 pt. fresh cream
1/4 teaspoon cream of tartar
1 teaspoon vanilla
Put sugar and cream in a kettle, set on hot heat, stir until it begins to boil.
Add the cream of tartar and stir constantly to prevent sticking until soft ball forms in cold water.
Now pour on platter and let stand until cold.
Add vanilla, then cream it with wooden spoon until it gets up on hard ball.
Cover with a damp cloth for thirty minutes.
Roll out to a thickness of a half inch and cut into small squares.
COCONUT CANDY

3 cups sugar
1 cup water
cook syrup until hard like pulled candy.
Cool a little and add 4 cups coconut and beat until creamy and ready to drop.
COCONUT DAINTIES

1 cup butter
2 cups sugar
3 eggs
4 tablespoons butter milk
2 tablespoons cream
1 teaspoon soda
1 box coconut
flour enough to roll
CHOCOLATE FUDGE

2 cups milk
4 cups sugar
3 squares of chocolate
Grate chocolate and mix with sugar.
Add milk.
Cook until it forms a soft ball.
Let it stand until almost cold.
Beat well and pour on buttered dish.
DIVINITY FUDGE

Take 4 cups sugar, 1 cup water and 1 cup Karo syrup.
Boil until done or when dropped in water will form a hard ball.
Do not stir while cooking.
Have ready 1 cup nuts and the whites of 3 eggs beaten to a stiff froth.
When sugar is done pour over whites of eggs while you beat as you would for icing.
Put in nuts and 1 teaspoon vanilla.
Continue to beat until nearly hard.
While still smooth and creamy drop in lumps on a dish and leave to cool.
CAKES

GOOD CHOCOLATE CAKES

2 cups sugar
1 cup butter, creamed thoroughly
yolks of 8 eggs well beaten
1 cup of English walnuts
1 cup sour cream
1 teaspoon full of vanilla
1 teaspoonful soda
1/2 cake melted chocolate
whites of eggs well beaten
21/2 cups flour
Filing:

Six tablespoonsful of sweet cream and beat in powdered sugar until stiff, 1/4 cube chocolate , beat well.
CHOCOLATE FILLING

Yolks of 3 eggs
3 cups sugar
one and one third cups sweet milk
Boil ten minutes.
Have one-third cake of chocolate melted and put into it after taking from heat.
ANGEL FOOD CAKE

whites 9 eggs
1 cup flour sifted several times
1-1/4 cups sugar
1 teaspoon full of cream of tartar, flavor
JAM CAKE

3 eggs
1 cup butter
1 cup buttermilk
1 teaspoonful soda
1 cup sugar
1 cup jam
3 cups sifted flour
NEVER FAIL SPONGE CAKE

Beat the yolks of 4 eggs together with 2 cups of fine powdered sugar.
Stir in gradually one cup of sifted flour, and the whites of 4 eggs beaten to a stiff froth, then a cup of sifted flour in which 2 teaspoonfuls of baking powder have been stirred and a scant teacupful of boiling water, stirred in a little at a time.
Flavor and add a pinch of salt.
However, thin the batter my seem do not add more flour.
Bake in shallow pans.
MARBLE CAKE

White Part:

Whites of 8 eggs
2 cups sugar
1/2 cup butter
3/4 cup sweet milk
3 cups flour
11/2 teaspoons baking powder.
Dark Part:

Yolks of 4 eggs
1/2 cup sugar
1/4 cup butter
1/4 cup sweet milk
1 cup flour
11/2 teaspoon baking powder
1 teaspoon cinnamon
cloves and spice
CHOCOLATE FILLING

Yolks of 3 eggs
3 cups sugar
1 cup sweet milk
Boil until thick as cream.
Take off and add 1/2 cake of Bakers Chocolate.
Stir well together.
Spread between and over cake.
FRUIT FILLING

Yolks of 8 eggs
1 cup nuts
1 cup raisins
1 cup citron
1 cup currants
teaspoonful of Allspice
1/2 cup sugar
1/2 glass brandy
Cook down in double boiler.
EGGLESS, MILKLESS AND BUTTERLESS CAKE

Put into a saucepan and boil 3 minutes, 1 cup brown sugar, 1 cup water, 11/2 cups seeded raisins, one-third cup of Crisco (shortening), 1 teaspoon cinnamon, one-third of a nutmeg, 1/4 teaspoon salt.
When cold stir in 1 teaspoon of soda dissolved in a little warm water, then 2 cups of flour sifted with 1/2 teaspoon baking powder.
Bake in loaf.
CHOCOLATE CAKE

Yolks of 3 eggs beaten with 2 tablespoons of sweet milk, 11/2 cups of sugar, 1/2 cup of butter, 1/2 cup of sweet milk, 11/2 cups of flour, 21/2 blocks of chocolate.
Put chocolate in cup and set in hot water to melt, 2 even spoons of baking powder.
Add beaten whites last, pinch of salt.
WHITE CAKE

Whites 8 eggs
2 cups sugar
(scant) 4 cups sifted flour
1 cup butter (well creamed)
1 cup milk or water
2 teaspoonsful baking powder
flavor
YELLOW CAKE

Yolks 8 eggs
3/4 cup butter
2 cups sifted flour
1 cup sugar
1/4 cup of milk
2 teaspoonsful baking powder
NEVER FAIL CAKE

Beat 2 cups sugar and a half cup butter to a cream, 1 cup sweet milk, 3 cups flour in with 2 teaspoons baking powder has been sifted.
Add beaten whites of 5 eggs.
Flavor to taste - lemon, orange, vanilla
CARAMEL LAYER CAKE

3 eggs
2 cups sugar
2 teaspoons baking powder
3 cups flour after it has been sifted
1 cup sweet milk
1/3 cup of butter
1 teaspoon vanilla
CARAMEL FILLING

3 cups sugar
1 cup sweet milk
1 teaspoon vanilla
piece butter (3 tablespoons)
Cook until thick.
COCOA-COFFEE FILLING

11/2 cups powdered sugar
3 tablespoons of cocoa (Bakers)
1 tablespoon butter
3 tablespoons hot coffee

ICING

Whites of 2 eggs
1 cup sugar
tablespoon Karo syrup (white)
1/2 cup water
Boil sugar, water and syrup until it forms a softball.
Pour over beaten whites and beat well.
flavor.
WHITE FRUIT CAKE

Whites of 12 eggs
1 cup of butter, heaped
21/2 cups of sugar
4 cups of sifted flour
2 teaspoons of cinnamon
2 nutmeg
1 grated coconut
2 lbs. of English walnuts
1 lb. of citron
Very good.

RAISIN BROWN BREAD

2 pints of buttermilk
2 teaspoons of soda dissolved in the milk
1 cup sugar
1/2 cup black molasses
1 egg
1 tablespoonful of butter
one-third cup of corn meal
1 teaspoonful salt, thicken with Graham flour, with 1 teaspoon of baking powder sifted in flour
1 lb. package of seedless raisins floured and mixed in batter.
Bake two hours in pan set in a large pan of water or steam 3 hours.
SPICE CAKE

1 cup butter
11/2 cups sugar
1 cup sweet milk
3 cups flour
yolks of 5 eggs
2 teaspoons baking powder
1 teaspoon each cinnamon, cloves and nutmeg
Bake in shallow pans put together with icing or bake in loaf.
NUT CAKE

2 cups of sugar
1/2 cup butter creamed
1 cup sweet milk
3 cups flour
2 cups nuts
2 teaspoonful of baking powder sifted in the flour
Flavor with vanilla.

FRUIT CAKE

1 lb. sugar
1 lb. butter
10 eggs
1 lb. and 2 oz. flour
2 lbs. seeded raisins
1 lb. of citron cut fine
1 lb. figs cut up
1 lb. English walnuts
1 teaspoonful ground cinnamon
1 teaspoonful each of cloves, mace and allspice
2 grated nutmeg
1 cup of cold water or milk
Rub the butter and sugar just enough to mix well.
Stir eggs till thick do not whip.
Add milk or water.
Stir into the sugar and butter, mix till smooth.
Mix the flour the spices and fruit together till evenly distributed.
Add to the sugar and butter mixture, mix well.
Bake in a moderate oven 3 hours.
Turn out or invert the pan when cold.
FRUIT CAKE

1 lb. candied cherries
1 lb. almonds
1 lb. pecans
1 lb. walnuts
1 lb. figs
1 lb. citron
4 lbs. raisins
11/2 lb. butter
1 dozen eggs
5 cups flour
6 teacups of sugar
1 tablespoon cinnamon
1 tablespoon allspice
1 teaspoon of mace
1 teaspoon nutmeg
2 teaspoons of cloves
2 teaspoons baking powder
Soak fruit over night in brandy (or whiskey). Bake 4 or 5 hours.
Let stand six hours before turning out or inverting of the pan. This amount makes a cake weighing 14 lbs.
DESERTS

HAMBURG CREAM

Yolks of 8 eggs, well beaten, with 1-1/4 cups of sugar and grated rinds of two large lemons and juice.
Put in double boiler and cook 4 minutes, stirring constantly.
Take from heat and stir in the well beaten whites of the eggs.
HEAVENLY HASH

Peel and cut from core 12 large apples.
Fry these to a golden brown in 2 tablespoonfuls of butter (cover and stir often).
When apples are perfectly done, take from stove and beat to a pulpy mixture.
Stir into this 11/2 cups sugar, 6 eggs beaten separately, 1 cup raisins, 1 cup chopped nuts (any kind) and vanilla to taste.
Bake as a pudding in moderate oven.
Serve cold with whipped cream sweetened and flavored.
CHARLOTTE RUSSE

1 pt. cream
whites of 2 eggs
1/4 box gelatine
1 small tea cup sweet milk
1 small tea cup sugar
Beat cream and eggs stiff separately.
Beat together well, put milk and gelatine on stove until dissolved.
Stir in the sugar, flavor.
Pour over cream and eggs and beat well.
Line bowl with lady fingers, then pour over the concoction.
Set in a cool place.
CHEESE BALLS

Grate cheese and mix with Worcestershire sauce.
Roll into balls and put a nut on the two sides and serve as you do olives.

CHEESE STRAWS

1 cup flour
3/4 cup grated cheese
4 tablespoons butter
1/2 teaspoon baking powder
1/4 teaspoon cayenne
1/4 spoon salt
use enough sweet milk to make a stiff dough
Roll out into sheet 1/4 inch thick and 5 inches cut in strips and bake in hot oven.
FROZEN DESERTS

CARAMEL CREAM

Make a custard of 2 quarts of sweet milk, 1 cupful of sugar, 6 well beaten eggs.
Dissolve one quarter of a box of gelatine in a cupful of milk.
Put in hot custard, put one pound of sugar in the frying pan.
Let melt and brown a little.
Put two or three tablespoons of water to it.
After it browns set off to cool a little then add to the custard.
Stir until dissolved.
When ready to freeze add 1 pt. of cream and vanilla to flavor.
BISQUE GLACE

3/4 cups sugar
1 pt. water
4 eggs (whites)
1 qt. cream
2 dozen macaroons
Boil sugar and water 25 minutes.
Beat eggs quite stiff and pour syrup over them, stirring constantly.
Set aside to cool.
Set macaroons in stove, and dry.
Roll and sift them whip, cream until dry and mix with eggs and sugar.
Add macaroons and turn into freezer and freeze.
TUTTI FRUTTI CREAM

Sweeten milk and add two tablespoons of gelatine dissolved.
Freeze to a mush then add candied or marachino cherries, nuts, almonds or pecans, ground fine, flavor with cherry or vanilla.
PLAIN VANILLA CREAM

1 qt. of rich sweet milk
11/2 pt. of thick cream
11/2 cups sugar
3 eggs
1 heaping tablespoon gelatine
1 tablespoon vanilla
Mix milk, sugar, and well beaten yolks of eggs together.
Soak gelatine in a little cold water a few minutes and dissolve with about a half cup of boiling water.
Strain and mix with the milk.
Beat the whites of the eggs to a stiff froth.
Whip the cream.
Mix all together and freeze.
This makes a fine fruit cream if fresh soft peaches or strawberries are added after cream begins to freeze.
LOTUS CREAM

5 or 6 lemons
41/2 cups sugar dissolved in the milk.
Put milk in freezer and cool almost to freezing point.
Stir in lemons and white of 2 eggs.
Cut into shred the rind of 11/2 lemons and stir into the milk thoroughly while freezing.
CHOCOLATE ICE CREAM

1 gal. milk
4 eggs beaten well
4 cups sugar with 4 tablespoons flour sifted in sugar
Heat milk and stir in sugar, flour and eggs beaten together.
Add 1/2 cake of chocolate which as been melted with a little milk or water.
When partly frozen add 1 qt. cream.
SALADS

WALDORF SALAD

A simple apple and celery mixture, equal parts of each.
Cut into small cubes, sprinkle with chopped nuts and served with a thick mayonnaise.
CHICKEN SALAD

Boil chicken until tender in little salt water.
When done and cool enough to handle take off the meat and chop fine.
Add chopped celery, 2 hard boiled eggs, 1 cup chopped nuts and season with pepper and salt.
After mixing well stir in enough salad dressing until soft enough.
ASPARAGUS SALAD

Use asparagus tips, cooked tender and chilled, and serve these in tomatoes hollowed out and drained.
Place spoonful of mayonnaise in each and sprinkle asparagus with parsley.
Surround tomatoes with curled parsley.
Another attractive asparagus salad is made by placing the tips in individual dishes, compactly laid together, then encircling each end with a ring of either red or green pepper, placing a smaller ring on top with a spoonful of tiny onions inside if it and serve with a French dressing.
CHICKEN SALAD

Cut light and dark meat into squares, also tender stalks of celery and 1/2 dozen cucumber pickle.
Add salt and paprika, also lemon juice to taste (mix with dressing).
When ready to serve mix with the following:
MAYONNAISE

Froth three eggs, whites only, with mayonnaise mixture.
1 pt. French olive oil in mixture drop by drop in eggs frothed add several teaspoons lemon juice and paprika.
Just before serving add to this 1 bowl of whipped cream.
Garnish plates with parsley and olives.

PIMENTO CHEESE

Grate 1 lb. of cheese, mix with sweet milk until it is a thick, smooth paste.
Add 1 scant teaspoon of mustard, 1/2 teaspoon of sugar, a little cayenne, 2 well beaten eggs and 1 can of pimentos chopped fine.
Pimento cheese sandwiches should be made of soft fresh bread and spread very heavily.
MRS. H.P. HOBSON'S SALAD DRESSING

Mix 1/2 tablespoon salt, 1 teaspoon mustard, 11/2 tablespoons of sugar, a few grains of cayenne pepper, 1/2 tablespoon flour.
Add yolks of 2 eggs slightly beaten, 11/2 tablespoons melted butter, 1 cup cream, 3/4 cup vinegar.
Cook until thick.
SALAD DRESSING

Take yolks of 3 eggs, 1 cup sweet milk (buttermilk will do), 1/2 cup water, 2 tablespoons sugar, 1/2 cup vinegar, 1 spoon salt, 1 teaspoon mustard, tablespoon cornstarch of flour.
Stir well and cook until thick.
Add 1 spoon butter and pour over the well beaten white of eggs.
COOKIES AND CAKES

ROCKS

2 cups of brown sugar
1 cup butter
3 eggs beaten separately
3 lbs. dates, cut up
11/2 lbs. nuts, cut up
3 cups flour
1 teaspoon soda dissolved in a little cold water
1 teaspoon of allspice
3 tablespoons cinnamon
Drop on buttered pans in pieces about the size of a golf ball or a bit larger and bake in a slow oven.
These are delicious.
TEA CAKES

5 eggs
1 lb. sugar
1/2 lb. butter
1 teaspoon soda in 1/2 cup of buttermilk
Flour enough for a soft dough.
SOFT GINGER BREAD

1 cup butter
1 cup dark molasses
2 cups sugar
3 cups flour
1 cup buttermilk
1 teaspoon soda
4 eggs
2 tablespoons ginger
GINGER CAKES

2 eggs
1 cup sugar
1-1/4 cups molasses
1 tablespoon ginger
2 tablespoons butter
1 teaspoon salt
3 tablespoons buttermilk
1 teaspoon soda
enough flour to make soft dough
TEA CAKES

2 cups sugar
1 cup butter
1/2 cup Crisco (shortening)
3 eggs beaten separately
1 cup buttermilk
1 teaspoon soda dissolved in milk
1 teaspoon baking powder
1 teaspoon salt
flavoring
GINGER CAKES

2 eggs
1 teacup sugar
11/2 cups molasses, very dark
1 large kitchen spoonful Crisco (shortening)
1 heaping tablespoon soda, stirred in molasses
3 pints flour
Place the cakes an inch apart in pan to bake.
GINGER CAKES

2 eggs
1/2 cup sugar
2 cups dark molasses
3/4 cup butter
1 tablespoon ginger
2 level tablespoons soda
1/8 cup buttermilk (soda dissolved in the milk)
2 tablespoons vinegar
Sufficient flour to make a soft dough
SAUCE FOR DUMPLINGS

Beat 1 egg and add 1 cup sugar, 2 teaspoons flour, 2 heaping teaspoons butter, 1 cup milk or water.
cook in a double boiler until thick and creamy.
Stir constantly after it begins to thicken.
Flavor with nutmeg and add wine or brandy.
PICKLES

MIXED PICKLE

1 gal. cabbage
1/2 gal. tomatoes
1 qt. of onions
1/2 pt. green pepper
4 tablespoons mustard
2 tablespoons ginger
4 tablespoons cloves
2 tablespoons tumeric
1 oz. celery seed (or 3 tablespoonsful)
2 lbs. sugar
1/2 gal. vinegar
a little salt
Boil twenty minutes.
GRAPE JUICE

Pick grapes and wash carefully.
Cover with cold water and boil until done.
Strain through cloth.
Sweeten to taste.
Return to heat, boil three minutes.
Bottle and seal while hot.
PEACH SWEET PICKLE

7 lbs. fruit
2 lbs. sugar
1 qt. vinegar
spices
TOMATO CATSUP

Scald tomatoes and remove skin
To 1 gal. tomatoes add two large onions chopped, 1 pt. vinegar, 1 teaspoon black pepper, 1/2 teaspoon of red pepper, 1 tablespoon each cloves and spice, 1 cup sugar, 5 tablespoons salt.
Cook for 3 or 4 hours strain through a sieve and bottle air tight.

CUCUMBER PICKLE

Take about two gallons of cucumbers out of brine and soak until nearly fresh.
Scald in clear water (but do not boil hard). Keep covered with green leaves or brown paper to make green. Take out and put in jar with 1/2 doz. onions, three pods of garlic, some horse radish, celery or celery seed, mustard, five pods of green or ripe fresh pepper, spice, cloves, cinnamon, mixed in.
Put in kettle 3/4 gal. of strong cider vinegar, stir in 2 cups sugar to taste.
Let come to boil and pour over.
GREEN TOMATO SWEET PICKLE

To 4 lbs. tomatoes put 3 lbs. sugar, slice thin, put layer of fruit then layer of sugar, put in a kettle and boil until syrup thickens.
Have ready 1 qt. strong vinegar boiled, mace and ginger boiled in it.
Just before they are done add vinegar and spice and boil till done, which you can tell by thickening of syrup.
CHOW CHOW PICKLE

Drop 1 gal. cabbage chopped fine, 1 gal. green tomatoes, 1 pt. green peppers, 1 pt. onions, all chopped fine if you like.
Add one pt. cucumber, squeeze well, to get the water out then put 4 tablespoons pulverized ginger, one of cloves, two of tumeric, 1 of celery seed, 2 of mustard, 2 lbs. sugar.
Mix all well, cover with 1/2 gal. of good vinegar and boil one hour.
OLIVE OIL PICKLE

50 large size pickles
3 pts. of good vinegar
1/3 cup of whole black pepper
2/3 cup of allspice
1-1/2 cups of olive oil
10 lbs. of light brown sugar
1 cup of tarragon vinegar
a little cloves and garlic
Put vinegar, spices, and sugar on back of stove and heat but do not boil.
Cut pickle in one inch slices, pack in jars and add olive oil.
Cover with the hot vinegar and pour over all a cup of tarragon vinegar.
Let stand two weeks.
FRENCH PICKLE

1 gal. of green tomatoes chopped fine
1 gal. cabbage chopped fine
Put in bag with 1 cup salt to drip over night.
Next morning add 1 gal. vinegar, 1/2 gal. onions, 6 pods green peppers, 1 tablespoon celery seed, white mustard seed, cinnamon, cloves, spice, ginger, mace and nutmeg, 1 oz. of tumeric.
Put on stove and cook 30 minutes, just before taking off stove add 5 cups sugar.
CHILI SAUCE

20 large ripe tomatoes, scald and peel
1 dozen onions
6 green peppers, all chopped fine
8 coffee cups of vinegar
8 tablespoons of sugar
4 tablespoons of salt
1 tablespoon of cinnamon, allspice and cloves, pounded
Boil well together and seal while hot.

HOT TAMALES

Take cold meats and grind up seasoned with cayenne pepper and celery and mix well.
Scald 1 pt. meal to a thick mush, seasoned with salt.
Spread meal and put meat inside, then rolled in the shucks.
Tie with a string in corn shucks.
Cover them in water with 1 tablespoonful Crisco (shortening) and boil 1/2 hour.
SOUPS

CREAM-TOMATO SOUP
2 large cans of tomatoes
1-1/2 pints of sweet milk
1 teaspoonful of soda
Put tomatoes on and let them cook until all the juice can be strained out.
Add soda and strain, and reheat.
Add to the milk, which should be boiling in another vessel.
Put in butter (4 tablespoons)
Salt and pepper to taste.
Serve at once.
A tablespoonful of vinegar poured over a tough roast while cooking will make it tender.
CORN SOUP
Take one dozen ears of corn and with a sharp knife cut open each row of grains.
Cut them off the cobs.
Put the cobs in a quart of boiling water and let cook about ten minutes.
Take them out and put the corn in to cook.
Let it boil for fifteen or twenty minutes.
Add one pint of milk, butter (4 tablespoons), and let it come to a boil.
Season with salt and pepper to suit the taste.
Wash red table linen in water in which a little borax has been dissolved.
FISH AND OYSTERS

SALMON BALLS
Remove bones from salmon.
Salt and pepper to taste.
Make balls.
Roll in meal and fry in hot Crisco (shortening).
SALMON BALLS
1 can of salmon
1 egg
2-1/2 cups mashed Irish potatoes
Pepper and salt to taste
Make into balls.
Roll in meal and fry in hot Crisco (shortening).
TO FRY OYSTERS
Wash them and drain till dry.
Dip in egg and pounded crackers sifted.
Let them lie several hours before frying and they'll not shrink.
SAUCE FOR BAKED FISH
Mix to a smooth paste four tablespoons of browned flour with cold water.
Add two teaspoons mustard, three tablespoons butter, three or four tablespoons of good tomato catsup, two tablespoons Worcestershire sauce, and the juice of two lemons.
Heat this thoroughly.
Mix with the gravy from the fish.
MUSTARD DRESSING FOR ANY PICKLE
1 quart of vinegar
1 cup of brown sugar
1/2 cup of flour dissolved in the vinegar
1 heaping tablespoon of tumeric
a little salt.
Cook in a double boiler till it thickens.
A SANDWICH FILLING
grated cheese
whipped cream and minced radishes
MEATS

VEAL LOAF
3 lbs. of raw veal, ground or chopped fine
2 eggs
3 tablespoons of cream
1 tablespoon of butter melted
piece of fat salt pork three inches square, chopped fine
3 crackers, rolled fine
1 teaspoon of black pepper
1 tablespoon of salt
1 teaspoon of sage
Mix the beaten eggs and cream together.
Add other ingredients.
Mix well and form into a loaf.
Bake two and one-half hours, basting with butter and water until it's own juices form, when pour off and baste with the same.

TO BOIL HAM
Put in the water one pint of vinegar, a little thyme and parsley.
Boil slowly for two hours, if it weights ten pounds, then bake.
Soak all hams twenty-four hours before cooking.
BAKED HASH
Chop fine cold beef or fowl.
Add about one-third the quantity of bread crumbs, with a large lump of butter, chopped onion, pepper and salt.
Put into a pan and cover with fresh milk.
Let it soak till bread softens.
Stir in one or two well beaten eggs and bake.
Always read the label on a bottle before giving medicine.
TO FRY BEEFSTEAK WITH ONIONS
Prepare a good steak, pepper, salt and roll in flour.
Fry in hot Crisco (shortening).
When done take up steak, add onions chopped fine, pepper and salt, and water enough to make a good gravy.
Cook a little while, return the steak to the pan, cover and let it stay in gravy a few minutes.
Serve while hot.
BROILED BEEFSTEAK
Cut steak 1/2 inch thick, beat well.
Put steak on a hot griddle, and when seared turn it.
When both sides are brown, put in a stew pan.
Season with salt and pepper and butter.
Keep well covered without putting on heat.
Serve while hot.
HAM CROQUETTES
1 cup of finely chopped ham
1 cup of bread crumbs
2 cups of hot mashed potatoes
1 large tablespoon of butter
3 eggs
Mix the ham, butter and two of the eggs with the potatoes.
Let the mixture cool, slightly, and shape it like croquettes.
Roll in bread crumbs and fry in hot Crisco (shortening) two minutes.
CHEESE STRAWS
3 cups grated cheese
1/2 cup of flour
salt and pepper to taste
2 tablespoons melted butter
If not moist enough, add a little water.
Mix and roll thin and bake in top of oven.
POT ROAST
Put about 1 tablespoonful of Crisco (shortening) into a kettle and let it get smoking hot.
Meantime rub salt and pepper thoroughly into your meat.
Then put into the smoking Crisco (shortening).
Continue to turn till nicely browned on all side.
Put in one chopped onion, two ripe tomatoes (or about the same of canned one), a little garlic, a dash of chili relish, and boiling water to cover meat.
Boil low and garnish the meat with the tomatoes, etc.

POULTRY

TURKEY SCALLOP
Pick the meat from the bones of a cold turkey and chop fine.
Put a layer of bread crumbs in a buttered dish, moisten them with milk.
Then put a layer of turkey and cold dressing, with small pieces of butter sprinkled over the top.
Sprinkle with salt and pepper, then another layer of crumbs, and so on till the dish is nearly full.
Add a little hot water and gravy, if there is any left from turkey.
Take 2 eggs, 2 tablespoons of milk, 1 tablespoon of melted butter, a little salt and cracker crumbs enough to spread thickly over the top.
Sprinkle with bits of butter and bake.
FRICASSEE CHICKEN
Cut as to fry.
Put in pan that you care to cook it in, salt, pepper and flour (heavily).
Pour water enough to cover.
Season with butter and fat meat.
Cover and cook till well done.
PRESSED CHICKEN
Boil chicken in a small quantity of water, with a little salt, until tender.
Remove the skin and bones, keeping the light and dark meat separate.
Chop both very fine, season with salt and pepper.
Put in a dish of alternate layers of light and dark meat.
Pour on the liquor in which it has been boiled.
Press with a weight till cold, then slice.
Delicious.
RICE CHICKEN PIE
Cut up a small chicken and boil slowly until tender.
Soft boil one cup of well washed rice.
Pour the rice into a pan, add a good teaspoon of butter and the broth of the chicken, enough to make a good batter, salt and pepper to taste.
Line a baking pan with the batter, then a layer of chicken, making the batter on top.
Bake a light brown.

VEGETABLES

TOMATOES FOR BREAKFAST
Select ripe, well shaped tomatoes.
Place them in a pan or dish and bake till well done.
Serve in individual dishes with butter and sugar to taste.
CORN FRITTERS
6 or 8 ears of green corn, cut from the cob
2 eggs
1 teacup of sweet milk
1 cup of flour
1 spoon of sugar
a pinch of baking powder
Mix and fry as battercakes.
IRISH POTATO CHIPS
Cut thin and small, keep dry.
Have Crisco (shortening) boiling hot and plenty of it.
Put in enough potatoes to fill vessel.
Take out with a perforated ladle.
BAKED MACARONI
Boil the macaroni 20 minutes, drain and throw into cold water, cut into 1/2 inch pieces.
Put two tablespoons of butter and two of flour into a saucepan.
Add one pint of milk.
Stir until boiling.
Put in a cupful of cheese, chopped or grated.
Stir for a moment and mix with the macaroni.
Turn into a baking dish.
Cover with bread crumbs and bake quickly.
SCALLOPED TOMATOES
Slice good, ripe tomatoes and cover a baking dish with them.
Have ready some grated bread crumbs seasoned with salt and pepper, butter and a very little sugar.
Place alternate layers of tomatoes and crumbs.
Sprinkle with crumbs and a little butter on top. Bake one hour.
BAKED IRISH POTATOES
Select nice, medium sized potatoes.
Bake until tender, cut in half and remove the inside.
Cream, adding salt and butter to taste.
Return to their shells and bake a light brown.
Serve hot.
STUFFED-TOMATOES
Select large, smooth tomatoes.
Scoop out a small place in the top and fill with a dressing or stuffing made as follows:
Fry a small onion, chopped fine, in a tablespoonful of butter, into which is also fried small bits of meat‹cold fowl of any kind.
Into this stir one well beaten egg, let all cook one minute or two.
Fill the tomatoes with this, sprinkle bread crumbs over the top, with small bits of butter, and bake.
BREAD

BOSTON BROWN BREAD
3 cups of corn meal
2 cups of flour
3 cups of buttermilk (sour)
1 cup of molasses
1 tablespoon of salt
2 teaspoons of soda
Bake slowly, or may be steamed for four hours.
MUSH BREAD
1 pint of corn meal, scalded with one quart of boiling water
1 cup of buttermilk, into which 1/2 teaspoon of soda is dissolved
1 tablespoon of sugar
1 teaspoon of salt
2 eggs (one will do)
4 tablespoons of Crisco (shortening)
Pour into greased pan and bake.
WAFFLES
Scald 2 tablespoons of meal, 3 eggs beaten separately, one pint of sour milk, one level teaspoon of soda, salt, flour to make a thick batter, a little butter.
BOILED BREAD
2-1/2 cups of meal
1 cup of flour
1 cup of buttermilk
1 cup of sweet milk
1 cup of sugar
2 tablespoons of molasses
1 teaspoon of soda (level)
1 teaspoon of salt
Put in hot grease in a 1/2 gallon bucket.
Fit lid on closely and boil three hours.

CREAM CONES
2 cups of flour
2 teaspoons of baking powder
1/4 teaspoon of salt
2 well beaten eggs
1/3 cup of cream
4 tablespoons of melted butter
Mix as you would cookies.
Brush top with whites of eggs and powdered sugar.
FRENCH TURNOVERS
For the sponge:
2 eggs well beaten
1 tablespoon of sugar
1/2 teaspoon of salt
1/2 package of dry yeast dissolved in one pint of warm water
flour enough to make a batter
Beat all ingredients well together and set in a warm place to rise, which will be in about 3 hours.
One-half gallon of flour with two heaping tablespoons of Crisco (shortening) well rubbed in, salt to taste.
After your sponge has risen pour it into this flour and add enough warm water to make into a soft dough.
Set this to rise, then make into rolls or turnovers.
Spread with melted butter before folding.
MUFFINS
1 quart sifted flour
1 cupful sugar
1 egg
2 cups of sweet milk
1 heaping tablespoon of Crisco (shortening)
1 teaspoon of salt
2 teaspoons of baking powder

SWEET POTATO BISCUIT
Boil and peel three medium sized sweet potatoes, one quart of flour, one pint of buttermilk.
Mix, season and make as ordinary biscuit.
CORN BREAD
1 quart of buttermilk
4 eggs, well beaten
1 pint of corn meal, or enough to make a thin batter
soda and salt.
Stir meal into the milk, salt and soda last.
Bake in a quick oven.
BEATEN BISCUIT
1 quart of flour
1 tablespoon of Crisco (shortening)
1 teaspoon of salt
Mix into a stiff dough with sweet milk, beat until light. Cut out and bake slowly in a moderate oven.
WAFFLES
2 eggs
1 tablespoon of cooked rice
1 cup of buttermilk
2 cups of sweet milk
4 tablespoons of Crisco (shortening)
1/2 teaspoon of soda
4 cups of flour
DRIED APPLE FRUIT CAKE
Soak over night one cup of dried apples, chop fine and simmer in one cup of molasses two hours.
Mix together one cup of sugar, one-third cup of butter, one-half cup of sour milk, with one teaspoon of soda, one egg, two teaspoons of cinnamon and cloves, a little nutmeg, two cups of flour.
Add apples last, bake slowly.

DEVIL'S FOOD
1 cup of milk
1/2 cake of grated chocolate
1 cup of sugar
1/2 cup of butter
2 cups of flour
2 eggs
2 teaspoons of baking powder
CHOCOLATE CAKE
3 eggs (the whites)
2 cups of sugar
1 cup of sweet milk
2 large tablespoons of butter
3 cups of flour
2 heaping teaspoons of baking powder
Bake half of the batter in two pans and to the remaining half add one-half cup of grated chocolate, then bake.
When done pile up the layers, alternately light and dark, spreading chocolate icing between.
WHITE CAKE
6 eggs (whites)
1 cup of sweet milk
1-1/3 cups of sugar
3/4 cup of butter
3 cups of sifted flour
2 teaspoons baking powder
Cream butter and sugar together.
Add a cup of flour without baking powder.
Then add the milk, and then one cup of flour with yeast powder in it and then the third cup of flour and beat well.
Last add the whites of the eggs well beaten.
BURNT CARAMEL CAKE
Whites of 8 eggs
4 cups of flour
2 cups of sugar
1 cup of butter
1 cup of sweet milk
2 teaspoons of baking powder, flavor to taste
Filling:
In one pan put one cup of sugar to burn, but do not stir.
Into another pan put two cups of sugar, one cup of sweet milk and a piece of butter (4 tablespoons).
After the sugar and milk has boiled a few minutes, pour the burnt sugar into it.
Flavor and beat well a few minutes.
GINGER SNAPS
1 cup of molasses
1/2 cup of butter or Crisco (shortening), melted and poured into the molasses
Add one-fourth cup of water
1 teaspoon of soda
1-1/2 teaspoons of ginger
Flour enough to roll rather soft
Bake quick.
Fine.
CARAMEL FILLING
One and one-half cups of sugar in skillet to brown.
Place on heat at same time one and one-half cups of sugar, one cup of sweet milk, one-half cup of butter and a pinch of salt.
When boiled, pour into skillet of melted sugar, flavor with vanilla and beat until your arms drop off, your head bursts and your back comes in two.
SOFT GINGER BREAD
4 eggs, beaten separately
4 cups of flour
2 cups of molasses
1 cup of sugar
1 cup of butter
1 cups of buttermilk
1 teaspoon of soda
Add Allspice and serve with sauce.
COFFEE CAKE
1 cup of brown sugar
1 cup of molasses
1/2 cup each of Crisco (shortening) and butter
1 cup of strong cold coffee
1 tablespoon each of cloves, cinnamon, spice and soda
1 grated nutmeg
1 pound each of raisins, figs, dates, currants and citron
5 cups of flour
Mix cake, cut fruit fine, flour well, add last.
Bake in a moderate oven one hour.
PEARL CAKE
3 cups of flour
2 cups of sugar
1 cup of butter
1 cup of corn starch
6 eggs (whites)
1 cup of cream
1 teaspoon of baking powder
Cream butter and sugar together.
Dissolve cornstarch in cream and mix with butter and sugar.
Add the well beaten whites and flavor with lemon.
FRUIT CAKE
Cream together one pound of sugar and three pounds of butter.
Then add the well beaten yolks of ten eggs and stiffly beaten white.
Then stir in one pound of flour, one-fourth cup of brandy, one-fourth cup of wine, one tablespoon each of vanilla, and almond and seasoning with one teaspoon each of allspice, cloves, cinnamon and mace, two tablespoons of chocolate, two pounds of seedless raisins, one pound of currants, one pound of citron, one pound chopped and blanched almonds, one pound chopped English walnuts, add one teaspoon of soda dissolved in a little warm water.
Fruit must all be rubbed in flour before mixing in cake.
Bake four hours. Batter enough for two large cakes.
PECAN CAKE
Take one-half pound of butter and cream it with one pound of sugar, then beat in five eggs, one at a time.
Add one-half cup of whisky, then a pound of flour, with one tablespoon of baking powder.
Add two pounds of raisins, one nutmeg, one tablespoon of cinnamon.
Get a quart of pecans before cracking, and one-half pound of almonds.
Chop the nuts in pieces about the size of a pea, add this and ,last of all, one-fourth cup of cream.
Bake it for two hours slowly.
BOILED FROSTING
One pint of granulated sugar, with enough water to dissolve it.
Let it boil until it threads from a spoon.
Beat the whites of two eggs stiff, pour boiling sugar into it, beating all the time.
SILVER CAKE
Whites of 6 eggs, cream one teaspoon of butter, two of sugar, one of sweet milk, one teaspoon of baking powder, two cups of flour.
Bake quickly.
LAYER FRUIT CAKE
1 cup of sugar
3/4 cup of butter
2 cups of flour
whites of 5 eggs
3 teaspoons of baking powder
flavor with vanilla
Take from this one large tablespoonful.
Bake the rest in two cakes, as for jelly cake.
To the tablespoonful, add one-half cup each of chopped raisins, citron, flour, molasses, two teaspoons cinnamon, one-half teaspoon of cloves, one wineglass of brandy.
Bake this in one layer.
Put the cake together with soft frosting, putting fruit layer in middle.
NAPLES BISCUIT
Beat 12 eggs light, and to them add one pound of sugar, one pound of flour.
Continue to beat, perfectly light, flavor to taste.
Bake in stove pans and cut in strips four inches long and one inch wide, ice on the sides.

WHITE POUND CAKE
14 egg (whites) beaten very light
1 pound of flour
1 pound of sugar
3/4 pound of butter
flavor to taste
SALLY LUNN
1 cup of sugar
1/2 cup of butter
Cream well.
Add two eggs, one pint of sweet milk, flour sufficient for cake batter, three teaspoons of baking powder.
MARSHMALLOW CAKE
1 cup of butter
2 cups of sugar
1 cup of milk
yolks of 4 eggs
whites of 3 eggs
1/4 teaspoon of salt
1 teaspoon of vanilla
4 cups of flour
3 rounded teaspoons of baking powder.
Bake in three layers.
For filling, put 1/2 pound of marshmallow candies on an pyrex dish and place in the open oven until they have melted and run together.
In the meantime make a boiled icing with one cup of granulated sugar and one-third cup of hot water boiled together until the syrup hairs, then poured over the stiffly beaten white of one egg.
Add the melted marshmallows and beat slowly for five minutes.
Spread this between the layers and on top.
For the top layer put a number of marshmallows on a skewer and hold over open heat until they puff up and begin to brown, then quickly place them around the edge of cake.

BAKED SQUASH
Boil, drain, and mash in a hot colander.
Season with pepper, salt and butter.
Add a few spoonsful of milk and two beaten eggs.
Pour into a buttered dish and bake to a light brown in a quick oven.
GINGER BREAD
2 eggs
1 cup sugar
1 cup molasses
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cloves
1 cup buttermilk
2/3 cup shortening, butter and Crisco (shortening)
1 teaspoonful soda
3 cups flour
Bake.
RUSSIAN TEA
Scald an earthen or china tea pot.
Put in three teaspoons of tea and pour three cups boiling water over it.
Let stand in a warm place for five minutes.
Serve with a slice of lemon in each glass or sugar to taste or garnish with candied cherries.
OATMEAL COOKIES
1 cup butter
2 cups oatmeal
1 teaspoon soda
2 cups brown sugar (or one cup white and one cup brown)
1/2 cup nuts
2 cups flour
1 cup coconut (optional)
2 teaspoons baking powder
Cream butter, add sugar.
Add eggs. Add all dry ingredients to egg mixture.
Then add coconut and nuts.
Drop on greased pan and bake at 375°.
PIES AND PASTRY

CHOCOLATE PIE
Prepare a pie shell
Beat well the yolks of two eggs and sweeten.
Add two squares of chocolate grated fine, one cup of milk, one-half teaspoon of vanilla, a small piece of butter.
Bake and when done spread over the custard the whites of the eggs well beaten and sweetened.
Bake a light brown.
LEMON CUSTARD
Grate the rind of three lemons, squeeze the juice, add three cups of sugar, the yolks of six well beaten eggs, two cups of sweet milk, four tablespoons of cornstarch.
When done have ready the six whites beaten to a stiff froth with four tablespoons of sugar.
Spread over the custard and bake a light brown.

LEMON PIE
1 cup of sugar
1 tablespoon of butter
yolks of two eggs
1 cup of boiling water, juice and grated rind of one lemon
1 tablespoon of cornstarch dissolved in water.
Stir the cornstarch into the hot water, cook until clear, then add butter and sugar.
when creamy and nearly cook , add the lemon and beaten eggs.
Fill the crust and cover with a meringue made of the whites of three eggs well beaten.
Add (still beating) three tablespoons of powdered sugar and one tablespoon of lemon juice.
Spread on pie and brown.

CREAM PIE
2 eggs
2/3 cup of sugar
1 tablespoon of cornstarch
1 cup of milk
1 lump of butter (2 tablespoons)
1 tablespoon of vanilla
Beat the yolks of eggs, sugar and cornstarch to a cream.
Add milk and cook till it thickens.
Add vanilla and butter and pour into the crust after the crust has been baked.
Beat whites to a stiff froth and spread on top.
Lightly brown.
DOUGHNUTS
1 heaping cup of sugar
2 eggs
2 tablespoons melted Crisco (shortening)
1/2 cup of butter
1/2 teaspoon of soda and baking powder
salt and nutmeg to taste
COCONUT PIE
Beat four eggs, without separating, until light, adding gradually a cup of sugar.
Moisten two level tablespoons of flour in a little cold milk.
Add to eggs and sugar.
Add a pint of milk and a pint of coconut.
Mix thoroughly.
Add a teaspoon of vanilla and bake in pie dishes that have been lined with light paste.
MOLASSES PIE
9 eggs (beaten separately)
3 cups of sugar
3 cups of molasses
1/2 cup of butter, melted
1/2 grated nutmeg
1/4 cup of flour
Bake in crusts.
This will make four pies.
Selected.
SWEET POTATO
1 pint of mashed potatoes
1 cup of sweet milk
1 cup of butter
1 cup of sugar
4 eggs
1 nutmeg
flavor to taste
Pour into pans line with crust.
Bake.
Selected.

FEATHER PUDDING
1 tablespoon of butter
1 cup of sugar
1 egg
1 cup of sweet milk
2 cups of flour
2 teaspoons of baking powder
LEMON CUSTARD
2 eggs to each custard
1 cup of sugar
1 tablespoon of sifted flour
juice of one lemon
1 teacup of boiling water
Boil all this till it thickens, stirring constantly.
Cook the pastry before pouring the custard in, as it does not have to be cooked.
ORANGE PUDDING
Peel and cut in slices four large oranges, remove the seeds and lay in dish or pan.
Sprinkle over this one cup of sugar.
To one quart of boiled milk add the yolks of three eggs, one-half cup of sugar, two tablespoons of cornstarch.
Let boil and thicken, then cool before pouring over the oranges.
Beat the whites with one-half cup of sugar.
Spread over the above, put in the stove until it becomes a light brown.Can be served cold or hot, or use pineapples instead of oranges.

BAKED APPLE DUMPLINGS
Peel and core six nice, firm apples.
Make a rich pastry, roll and cut into strips.
roll up the apple, leaving a hole in the top.
Place them in a pan and bake till they are nearly done, then add sugar, butter and sufficient water.
Let this cook till well done.
Beat the whites of three eggs, add about one-half cup of sugar, some of which pour over the top of each dumpling, and bake a light brown.
Then before serving, drop some jelly over each one.
The color of canned fruit is quickly injured by action of light, no matter if it is kept in a dark closet. Every jar should be wrapped in paper.
PUDDINGS

CORNSTARCH PUDDING
2 eggs
2 tablespoons cornstarch
1 quart of milk
4 tablespoons of sugar
Separate eggs, beat eggs and sugar together.
Dissolve cornstarch in a little milk.
Let the rest of the milk boil.
Stir in eggs, milk, sugar and cornstarch, flavor to taste.
Pour in a pudding dish.
Put a layer of preserves, cherries or jelly.
Then froth and sweeten the whites, lay on top and slightly brown.
YAKIMA PUDDING
3 eggs
1 cup of sugar
1 cup of flour
1 cup of jam
1/2 cup of butter
1/2 cup of buttermilk
1 teaspoon of soda
Reserve two whites for top.
Serve with sauce or cream
VANILLA PUDDING
1 pound of vanilla wafers dipped quickly in milk.
Alternate layers of wafers and whipped cream.
Put in a berry bowl.
Drop in, now and then, a little raspberry jam.
DELMONICO PUDDING
1 quart of milk
2 cups of sugar
4 eggs
Boil the milk.
Beat half the sugar and yolks together.
Thicken with cornstarch (in a little milk) when it boils.
Bake. Beat the whites with the rest of the sugar and pour over.
MINCED MEAT
1-1/2 pounds of boiled tender beef
2 pounds of suet, washed and skinned
4 pounds of apples, washed and peeled
2 pounds of currants
2 pounds of raisins
1 ounce of nutmeg
1 ounce of cinnamon
1 ounce of cloves and mace
1 pound of citron
1 quart of wine
1 quart of brandy
2 pounds of sugar
Mix well.
Iron rust may be removed by covering the stain with a thick layer of salt, saturate with lemon juice and lay in hot sunshine to bleach.
CONFECTIONS

FUDGE
2 cups of sugar, with enough milk to wet it
1 teaspoonful of butter
1/8 cake of chocolate
Stir and cook until it will cut into blocks while warm.
Twice the quantity of butter may be used instead of milk.
MINUET KISSES
Buy the minuet crackers.
First place a pan of these into the warming oven till crisp.
Into a bowl break the white of an egg.
Be careful not to let any of the yolk get in.
Add one cup of confectioner's sugar, more if it does not form a soft paste.
Spread each minuet with this, piling high in center.
Then press lightly on this the meat of an English walnut, and place in a hot oven until nicely browned.
COCONUT CANDY
1 cup of coconut
1 cup of sugar
1/2 cup of water
Cook the sugar to the consistency of candy.
Than add the cocoanut and stir constantly until it leaves the sides of saucepan.
Drop on a buttered paper.
CHOCOLATE CARAMEL
1 cup of chocolate, shaved fine
1 cup of molasses
1 cup of sugar
When nearly done add a piece of butter the size of a walnut.
Stir until perfectly dissolved, but not after it begins to boil.
It is done when it hardens and becomes brittle when dropped in cold water‹but do not make it too hard.
Pour into greased plates and mark into squares.
CREAM CANDY
2 cups of sugar
1 cup of water
1/4 teaspoon of cream of tartar
Boil until it will stand alone in cold water.
Pull while very warm.
SAUCES AND DRESSINGS

CHILI SAUCE
24 large, ripe tomatoes (peel them)
10 green peppers, or six ripe ones
6 large onions (chop all very fine)
4 tablespoons of salt
4 tablespoons of sugar
1 tablespoonful each of cloves, spice and cinnamon, pulverized
6 cups of vinegar
Cook one and one-half hours.
Strain off all water before seasoning.
Seal in glass jars.
BOILED DRESSING

Mix one-half tablespoon of salt, one teaspoon of mustard, one and one-half tablespoons of sugar, a few grains of cayenne pepper, one-half tablespoon of flour.
Add the yolks of two eggs slightly beaten, one and on-half tablespoons of melted butter, three fourths cup of vinegar.
Cook until thick.
CREAM SAUCE
Take two tablespoons of butter, one teacup of powdered sugar, beat to a white cream.
White of one egg, beaten to a stiff froth.
One tablespoon of flour or cornstarch, to thicken.
Season.
Lastly, add two tablespoons of rich cream.
DRESSING FOR COLD SLAW
2 eggs, well beaten
1/2 cup of vinegar
1/2 cup of sweet milk
1/2 teaspoon of butter
1 tablespoon of sugar
Boil the ingredients.
When thick, pour over cabbage.

SALAD DRESSING
Put one pint of vinegar, two teaspoons of salt on the heat to get hot.
Blend butter (4 tablespoons) with a tablespoon of dry mustard, six tablespoons of cream, one-half cup of sugar and six eggs.
Add the hot vinegar, slowly and carefully, to prevent curdling eggs.
Then put the mixture on the stove and stir constantly till it thickens.
Take off and beat it hard with an egg beater.
do not let it stand in tin.
LETTUCE DRESSING
1/2 cup of vinegar
1 egg
2 teaspoons of sugar
1 teaspoon of salt
2 teaspoons of mustard
a small piece of butter
Mix and boil till it thickens.
EGG SALAD
Chop one-half dozen hard boiled eggs and cover with a dressing made by beating together one egg, one teaspoon of sugar, one teaspoon of salt and mustard, and one-half cup of vinegar.
SALAD DRESSING
Yolks of 3 eggs
1 tablespoon of mustard
1 tablespoon of salt
2 tablespoons of sugar
1 tablespoon of cornstarch
1-1/2 cups of sweet cream
1 cup of vinegar
Mix all together except cornstarch, which dissolve in cream.
Then add alternately cream and vinegar, stir all the time.
Boil.
When cold add whites of eggs, beaten stiff.
This will keep a week or more.
GRAPE CATSUP
Stew five pounds of ripe grapes until soft.
Strain and add two and one-half pounds of sugar, one teaspoon each of cinnamon, allspice and pepper, one-half as much each of cloves and salt, and one pint of vinegar.
Boil till thick and bottle.
Nice on cold meats.
SALADS AND SAUCES

SALMON SALAD
1 cup of vinegar
1 teaspoon of salt, pepper and mustard
1 teaspoon of sugar
1 teaspoon of butter
Let it come to a boil.
Stir in two eggs and let thicken.
Then stir in the salmon.
SALMON FOR BREAKFAST
Break to pieces and heat one can of salmon.
Cream sauce:
1 pint of sweet milk
1 heaping spoon of butter
1 tablespoon of flour
1 egg
Mix flour and butter together, then add milk, beaten egg, salt and pepper to taste.
Cook until it thickens.
Add also a little vinegar, parsley or celery.
Pour hot sauce over hot salmon.
FRUIT SALAD
Procure seedless grapes, good juicy apples, raisins and blanched almonds.
Seed grapes and cut in halves.
cut apples in small cubes.
Add raisins to soften in the juices of the fruits.
Set on ice for a while.
Just before ready to serve, chop two stalks of chilled celery.
Add blanched almonds and serve over a French mayonnaise.
MAYONNAISE DRESSING
Yolks of 5 eggs, beat well
1 tablespoon of sugar
1/2 cup of warm water
1/4 cup of vinegar
1 tablespoon of butter
Put on stove and stir until it thickens.
Add salt and mustard to taste.
LETTUCE DRESSING
1/2 cup of vinegar
1 egg
2 teaspoons of sugar
1 teaspoon of salt
2 teaspoons of mustard
a small piece of butter
Mix and boil until it thickens.
A Sandwich Filing:
grated cheese
whipped cream
minced radishes
BARBARA SAUCE
1 gallon of green peppers
6 large onions, boiled until soft in 1/2 gallon of vinegar
Mash with a spoon through a sifter.
Season with two teaspoons each of salt, pepper (black), allspice, one-half teacup of brown sugar.
Boil fifteen minutes.
After it is done, add three pints of vinegar.
CHICKEN SALAD
Boil one chicken until very tender.
Take out skin, fat and bones, and cut in pieces one-fourth of an inch, two small bunches of celery, cut same size, yolks of three hard boiled eggs, mashed fine.
Make a dressing of one tablespoon of butter, mustard, pepper and salt to taste, two eggs, one cup of vinegar.
Let cook until thick and smooth.
Pour over the chicken and celery.
mix well.
Serve cold on crisp lettuce leaves.
The fishy smell which clings to knives and forks after oily fish, such as salmon, has been served, may be removed by rubbing them with a slice of lemon.
PICKLES

CHOPPED PICKLE
1 gallon of cabbage, finely chopped
1 gallon of green tomatoes
1 pint of green peppers
1 pint of onions, all chopped fine if you like
Add one pint of cucumbers.
Squeeze well, to get the water out.
Then put four tablespoons of pulverized ginger, one of cloves, two of tumeric, one of celery seed, two of salt, two of mustard, two pounds of sugar.
Mix all well, cover with one-half gallon of good vinegar and boil one-half hour.
TOMATO SWEET PICKLE
To four pounds of green tomatoes, sliced thin, put three pounds of sugar.
Let stand over night.
next morning cook till it is thick as preserves.
Add one quart of vinegar and cook fifteen minutes.
Cinnamon and mace improves it.
CHERRY PICKLE
Pick, wash and wipe dry the fruit, put in jar, first, a layer of fruit, then sugar, until jar is full.
Press down gently.
Add fruit and sugar again.
Then pour in good apple vinegar to cover.
SLAW
Chop or grind cabbage fine.
Season to taste with salt, pepper and vinegar.
Pour over this one-half cup of thick cream, stirring well.
Never set coal oil near butter or Crisco (shortening).
HYDEN SALAD
1 gallon of cabbage
1/2 gallon of green tomatoes
1 quart of onions
1/2 pint of green peppers
2 tablespoons of mustard
2 tablespoon of ginger
1 tablespoon of cinnamon
1 tablespoon of cloves
1 ounce of tumeric
1 ounce of celery seed
2 pounds of sugar
3 quarts of vinegar
2 tablespoons of salt
Boil fifteen minutes.

CHILI SAUCE
1 peck of ripe tomatoes
12 onions
8 green peppers
5 tablespoons of salt
2 tablespoons of cinnamon
1 tablespoon of spice
1 tablespoon of black pepper
6 tablespoons of vinegar
4 teacups of sugar
Boil until thick.
SWEET TOMATO PICKLE
To one gallon of green tomatoes, cut fine, add one quart of strong vinegar, one tablespoon of pepper, one tablespoon of salt, one of ginger, one and one-half of spice, six onions, cut fine, three teacups of sugar.
Boil and skim, boil low.
GRAPE MARMALADE
Cook the grapes until thoroughly done.
Add to them a little water, then strain and press all the pulp through the sieve.
Take three pints of juice to two pints of sugar, then cook until done.
Plums may be prepared the same way.

CHOW CHOW
1 peck of green tomatoes
1 large head of cabbage
15 large or two dozen small onions
25 cucumbers
1/2 pint of celery seed
1 pint of grated horseradish
1/2 pint of white mustard seed
1/2 teacup of ground pepper
1/2 teacup of cinnamon
1/2 teacup of tumeric
Cut tomatoes, onions, cabbage, cucumbers in small pieces.
Salt over night using small cup of salt.
In the morning drain off brine, put to soak in vinegar and water for two days.
Drain, mix in spices.
Boil one gallon of vinegar and pour on hot.
Drain off and boil this vinegar three mornings, and the third morning mix with two boxes of mustard, three pounds of brown sugar, one-half pint of salad oil.
Add mustard and oil when cold.
SMALL ONION PICKLE
Peel onions, put in strong brine for three days.
Stir every morning.
Wash thoroughly, stick one clove in the root end of each.
Put in jar without cooking.
Seasoning:
1/2 gallon of white vinegar
1 pound of sugar
spice to taste
Pour over onions boiling hot. Seal and keep six months before eating.
CUCUMBER PICKLE
Soak two gallons of cucumbers 24 hours.
Place in jar with layers of grape leaves between.
Cover with cold vinegar.
Season with onions, garlic, horseradish, spices, etc.
Add two cups of sugar.
GREEN TOMATO CATSUP
One peck of green tomatoes and 2 large onions sliced.
Place them in layers, sprinkling salt between.
Let stand 24 hours and then drain off.
Add one-fourth pound of mustard seed, one ounce each of allspice, cloves, ground mustard, ginger, two tablespoons of black pepper, two teaspoons celery seed, one-fourth pound of brown sugar.
Put in pan, cover with vinegar and boil two hours.
CREAMY SAUCE
Cream one-fourth cup of butter.
Add gradually one-half cup of powdered sugar and two tablespoons of milk.
Flavor with vanilla.
ICES AND CREAMS

PINEAPPLE SHERBET
Half dozen lemons, make into sweet lemonade.
Use one can of grated pineapple.
Whip the whites of 5 eggs with four or five tablespoons of sugar.
Beat all this together thoroughly and freeze.
COCONUT CREAM
One layer of grated coconut, one of sugar, one of whipped cream, and so on until the bowl is filled.
This is delightful.
FIVE 3'S‹AN ICE
3 bananas
3 oranges
3 lemons
3 cups of sugar
3 cups of water
Mash fruit, mix and freeze.
LOTUS CREAM
juice of six lemons
juice of nine oranges
one can of grated pineapple
2 pounds of sugar
whites of 4 eggs
1-1/2 pints of water.
Put water and sugar on to boil until it thickens.
Pour this over the whites, well beaten.
Put all fruit juices in freezer and pour icing on top.
Do not mix until ready to freeze.
CARAMEL CREAM
4 eggs
1 cup of sugar
1 quart of milk
Put sugar on stove and melt, stir it constantly.
Pour this into the boiling milk.
Pour a few cups of this mixture into the eggs, which have been beaten separately.
Pour all into the milk and remove from the heat when it begins to thicken.
Flavor with vanilla.
STRAWBERRY FLUFF
To one pint of very thick sweet cream add three tablespoons of strawberry jam and one tablespoon of powdered sugar.
Mix and whip to a solid froth.
Thick cherry or raspberry jam may be used in the same way.
MISCELLANEOUS

EASY WAY TO WHIP CREAM
Take a fruit can, place in it the amount of cream you wish to whip, say a pint in a quart can.
Flavor to taste.
Put on a good rubber, screw the top on tight and shake steadily for a few moments.
When the cream clings to the sides of can it is ready to use.
SPICED GRAPES
2 quarts of seeded grapes, separate the pulp from the skins put the pulp through a sieve, after boiling fifteen minutes.
Then add skins to one quart of sugar, one pint of vinegar, one teaspoon each of cinnamon, cloves, allspice and nutmeg.
Boil one hour.
Prepare the grapes as you would for jelly.
Strain the juice.
To every two quarts of juice add one pint of sugar.
Put it back on the stove to bring to a boil.
Bottle and seal while boiling hot.
The bottles should be new or boiled, in order to destroy all germs of fermentation in the walls of the bottle.
BLACKBERRY CORDIAL
(Valuable in Disorders of the Stomach.)
Squeeze blackberries enough to make one quart of juice.
Add to it one pound of sugar, and let it dissolve while heating slowly, one teaspoon of cloves, cinnamon, nutmeg and spice.
Boil all together twenty minutes.
On removing from the heat add a wineglass of brandy.
Put in bottles while hot and seal.
One teaspoonful for a glass in water.
PRESERVED ORANGE PEEL
Cut the orange peel into thin, small strips.
Throw them into a moderately strong brine.
Let stand ten days, stirring thoroughly from bottom each day.
Then wash in cold water and soak in fresh water three days longer, changing water once every twenty-four hours.
When ready for cooking, drain well and put on the heat in cold water sufficient to cover and boil until the rind can be pierced by a straw.
When tender, drain well.
To each pound of peel allow one pound of sugar. Add enough water to the sugar to make a syrup.
When it boils, add the peel and let cook until a rich syrup is formed.
Remove from the heat and add one pint of brandy to four pounds of peel.
Pack away in jars and let stand for two weeks before using.
It can be gathered bit by bit from the fruit used for other purposes and kept in brine until enough is collected, provided it is well stirred every day.
PRUNE SOUFFLE
Stew the prunes until very soft.
Take out all seed, chop and mash them well.
To every two heaping tablespoons add the well beaten white of one egg.
Sweeten to taste.
Serve with whipped cream.
CHARLOTTE RUSSE
Dissolve one-half box of gelatin in one cup of milk, one scant cup of sugar, well beaten whites of two eggs and one pint of cream, whipped light, flavor to taste.
Beat the whites and whip cream.
Mix them.
When gelatin is well dissolved in the milk, put in the flavoring and pour over the cream and whites of eggs.
Stir all together and pour into a bowl lined with fresh lady fingers.
APPLE FLOAT
Stew one quart of apples, run them through a coarse sieve.
Beat the whites of four eggs to a very stiff froth.
Add to the apples one cup of sugar.
Flavor with lemon and mix with beaten eggs.
Serve with cream.

SALTED ALMONDS
Blanch one-half pound of almonds, dry them and spread on pan.
Put a good teaspoon of butter with them and stir on range until all are a little greasy, then put in oven till a pale yellow, not brown.
When done, sift a small tablespoon of fine salt over them, while very hot, shake will.
When cold, gently sift extra salt from them.
Must be very dry when put in oven, else they will not be crisp.

CHOCOLATE
Allow a heaping tablespoon of grated chocolate to one pint of fresh milk.
Let it come to a boil and sweeten to taste.
Never allow your carving knife to be used to cut bread, provide a separate knife.
CHEESE FONDU
Soak one cup of fine bread crumbs in two scant cups of sweet milk.
Add three beaten eggs, one tablespoon of melted butter, salt and pepper to taste, and lastly some grated cheese (half a pound).
Pour into a pudding dish, dry bread crumbs on top.
Bake in a quick oven until a delicate brown, and serve at once.

APPLE FLOAT
Pare, slice and stew, and press through a sieve enough apples to make one pint of pulp.
While warm, add a teaspoon of butter, one cup of sugar, yolk of two eggs, beaten thoroughly.
Let it stay on the stove until the eggs are slightly cooked, beating all the time.
Line a pudding dish with slices of plain cake.
Add one-half cup of sweet milk or cream to the apples.
Mix and pour over the cake.
Then beat the whites of the eggs to a stiff froth.
Sweeten to taste.