Farm and Home Cook Book

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FARM^naHOME^

Aj<r ED
HOUSEREBPBKS ASSISTANT

ORANGE-
MASS
JUDD
SPRINGFIELDCHICAGO
COMPANY
NEWYORKNY
ILL
ALBERT R. MANN LIBI^RY
Cornell University

Gift of
Thomas Bass
ALBERT R. MANN
LIBRARY
AT
CORNELL UNINERSIIY
Cornell University
Library

The original of tliis book is in

tine Cornell University Library.

There are no known copyright restrictions in


the United States on the use of the text.

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FARM AND HOME
COOK BOOK
and

Housekeeper's Assistant

Compiled and Edited


by
ADELINE O. GOESSLING

mi
THE PHELPS PUBLISHING CO.
Springfield, Mass.
New York Chicago
Copyright, 1907, by

THE PHELPS PUBLISfflNG COMPANY


The World's Heroine

The world Is always praising


All the great folk of the time-—
The poets and musicians, and
The ministers sublime;
But to earth's greatest heroine
They never cast a look;
Jll tell you who she is, at once —
">The blessed household cook.
We hear a lot of lauding for
The man who gbea to war.
The artist and the sculptor.
The poet and his lore.
The lawyer and Inventor, and
The author's famous book;
But we never hear a word abQUj:
The blessed household cook.
Perhaps you think she Isn't wortli
The praise that I would give;
But, without her ceaseless kindness^
Pray, how long would you live?
We all woul^ soon expire, if
Of food we ne'er partook;
So I raise my hat In honor of
The blessed household cook.
She saves the lives of thousands.
By her duties every day,
Though she does it in a simple
And unnoticed, quiet way.
But when I am an author,
I shall surely write a book
About the Queen of womankind
The worthjr household cook.
— [Alice' M. Jones, JMaine.
"Good cooks are bom, not made, they say;
The saying is most untrue.
Hard trying and these fine recipes
WUl make good cooks of you."

Love and indigestion have no affinity one for another. On


the other hand, carelessly selected, improperly cooked food
and indigestion are twin souls. The moral is vivid. If love
Is to be kept as a permanent dweller in the home the door
must be barred against indigestion. So the sensible young

Jane McClure.

yfite begins to study the first principles of cooking. [Marjr
INTRODUQTION
ANY and various are the cook books no^
on the market, but few, if any, are plain,
practical, thorough, and complete enough
for all-around use and every-day reference,

in farm homes in families where plain
tastes and limited means forbid extravagant
or fancy culinary indulgences and the accompanying
unnecessary expenditure of time and labor.
This book is intended especially and primarily for farm
cooks, though it will be found equally useful and helpful in
the city kitchen where economy is an object. It is of course
understood that country or farm housekeepers have many
advantages their town sisters lack, such as fresh fruits,
vegetables, poultry, eggs, milk, cream and butter, which
naturally cannot always be had in city markets, where even
inferior grades of produce are high priced. In the average
farm kitchen such things are considered necessities, not
luxuries, and are accepted quite as a matter of course.
How true it is that blessings brighten when they take their
flight, as many an ex-country housewife could testify.
But many advantages which the farm
in spite of the
cook enjoys, it is a deplorable fact that poor cooks are not
confined to city limits. It is a pity that there should be
any poor cooks, in city or country, since the art of plain
and wholesome cooking is an easy one to master and yet
means so much in the life economy of working people, who
in turn are of the utmost importance in the grand scheme
of life.
Some women do not seem to realize that very intimate
relations exist between their own kitchens and the despised
liquor saloons. Poor cooks have done more to drive men
to strong drink than all the female temperance lecturers in
the world can ever hope to redeem. To accomplish the
most effective work for the cause of temperance, health and
happiness, it is therefore necessary that women should first
FARM AND HOME COOK BOOK

leam how to properly prepare palatable and nourish-


4>f all
ing food which will so well satisfy the natural cravings of
the average human stomach that artificial and harmful
stimulants will not be required.
We should eat intelligently. Food and drink are to
the human machine what fuel and are to the mechanical.
oil
An engine could not get up sufficient steam to pull a big
load on a few sticks of soft wood or scraps of paper, and
a working man cannot get up sufficient ambition to make
the most of his opportunities on some slices of greasy
salt pork, with soggy potatoes and a few heavy biscuits
or doughnuts on the side.
It is poor economy to send all the milk and cream
and eggs, and the best vegetables, fruit and poultry to
market. Farm folk themselves deserve the best of what
they raise, and they should have it, too. If they wilfully
deprive themselves, the doctors and druggists will eventu-
ally get the mbney they saved (?) by selling all their best
food products and living on the husks themselves. Besides,
pills and tonics are not nearly so palatable and healthful
as eggs and cream, and fruit and vegetables.
So it all comes around to this point, that it pays to
eat good food, and that it is the housewife's duty to know
how to prepare it, after the "good man" has labored to
provide the necessary material. The penalties cf over-eat-
ing are too well known to need any special mention. It
has been aptly said that many people dig their graves with
their teeth. The penalties of over-work are also well
known, and it therefore behooves the cook to so plan and
regulate her culinary activities that that department of her
housekeeping will not take up an undue amount of her
time or strength.
It is hoped that this little cook book will induce house-
wives to try an occasional change in their usual daily bill
of fare. The introduction of some variety will make the
cook's work less monotonous and is likely to be appreciated
by other members of the family as well. In warm weather
endeavor to avoid as much as possible heavy foods that heat
the blood. For doughnuts, mince pies and pork, substitute
fruits, salads, and vegetables, and eat but sparingly of meat.
INTRODUCTION 9

Entire wheat, graham, corn and rye bread are better than
the white bread and ought to be served oftener. The
virtues of milk, and fresh buttermilk ought not to be over-
looked either, and they might with advantage frequently
serve as substitutes for boiled coffee and over-steeped tea,
which are decidedly detrimental to health.
Amateur cooks and beginners who are ambitious to
extend their knowledge in the culinary line need not neces-
sarily learn by bitter experience alone. Almost every
State Agricultural College has connected with it a depart-
ment of Domestic Science, which issues bulletins peri-
odically, containing much useful information, being the
cream of many experiments and researches. Some of these
departments conduct correspondence courses for farmers'
wives, and the Department of Agriculture at Washington,
D. C, will send free of charge to anyone who asks for
them, bulletins on the values and chemical composition of
various food stuffs. The government and state departments
of agriculture are generally able and always willing to help
the farmer and his wife, because they are there to help
them. Don't be backward about asking for information.
The editor of this unique little cook book begs the
indulgence of all who may become possessed of a copy.
She does not claim to "know it all," and in this instance
has confined herself chiefly to the task of picking out frqm
among a million good recipes, kindly contributed by the good
cook readers of "Farm and Home," such as seemed the best
and the most deserving of finding a place in the "Farm and
Home Cook, Book."
Aglance through the index will prove that there is no
lack of variety, and every woman who is represented in
this book with one or more recipes has reason to be proud
of being found in such good company. The editor extends
hearty thanks to each and every one for the kindly and
intelligent co-operation which helped to make this book
possible, in turn, it is hoped, will help out many
and that
sister cooksover this broad land of ours, where "Farm
all

and Home" is a welcome visitor, when confronted with the


problem, "what shall I cook, for a change?"
Reci^ for a Good Appetite

A. task to do, be it great or small,


'A cheerful heart with a smile for all;
Faith in the good and love for our brother.
The wish to help, and not hinder each others
Banishing useless worry and care,
Seasoning work with a song and a prayer;
Helping the old world on the right way.
Doing and growing a little each day,
'
—Celia Parker Woolley.
Bread, Rolls, Buns and Toast
"Back of the loaf is the snowy flour,
And back of the flour, the mill.
Back of the mill is the wheat and the shower
And the sun, and the Father's will."

N the culinary line there is nothing more


important than to know how to prepare and

bake good, wholesome bread "the staff of
life." The dry, tasteless composition mis-
called bread by some anxious-to-get-rich-
quick professional bakers, and by don't-know-
how housewives, is calculated to make one place undue
emphasis on the old saying that "man cannot live on bread
alone." As a matter of fact, such stuff is not only
unpalatable, but also lacks the nutritive elements bread ought
to have, being made of poor flour and deprived of what-
ever little good there may have been in the flour by
ignorant or careless handling and baking. And yet, really
good, wholesome, nutritious and palatable bread is not
expensive nor difficult to make. On the contrary, the art
can be easily learned by any one who is willing and anxious
to learn, be she a wholly inexperienced beginner or a dis-
couraged amateur, desirous of improving. That our farm
cooks know how to bake bread is fully attested by the fol-
lowing delightful variety of recipes:

The Ingredients of Bread


Four of the simplest ingredients in the culinary laboratory
enter into the composition of a loaf of bread; yet the changes
through which these materials pass before a finished loaf is
evolved are the most complicated in all cookery. The four
ingredients that enter into a loaf of bread are flour, yeast,
salt and liquid. Milk or water, or a part of each, may com-
prise the latter. Bread made with milk is more nutritious,
but it dries more quickly than does bread in which water Is
used. The texture of milk bread, even with slight kneading,
is velvelty and pleasing. Half milk and half water Is quite
generally used. Water bread, without shortening, carefully
11
12 FARM AND HOME COOK BOOK
manipulated, gives a loaf of nutty flavor, but with, tough, crust.
"Water, with two tablespoons shortening to the pint, is more
generally preferred by American housekeepers. Opinions
differ as to just what properties good bread should possess.
Some wish a moist crumb and tender crust, others a dry crumb
and a flinty crust. But there are certain points upon which
all agree; namely, bread should be agreeable in smell and
taste, while it should be light and porous, and the loaf should
keep in good condition several days. —[J. McK. H.


About the Flour
The prime good bread is good flour. Without
requisite for
good flour the best cook cannot possibly make good bread.
Obviously, it is poor economy to buy the poorer grades of
flour, and if your local dealer cannot or will not furnish you
with the best, send an order to the nearest town or city, and
insist upon getting the right kind. Flour made from inferior
wheat or wheat that has been exposed to moisture produces a
heavy, moist bread, which moulds quickly.
To test bread flour, according to Mrs. Rorer, make a small
ball of dough from flour and water, knead well, as for bread,
and then quickly break the ball or biscuit in half. It should
break with a crack, but if it is poor flour it will first pull and
stretch and finally break without a sound. Another test is to
take a handful of flour, close the hand tightly, then open it,'
and if the flour falls apart and does not pack, it is good for
bread or biscuits. The color should be a rich, creamy tint —
blue-white or greyish tints indicate poor, cheap flour.
Pastry flour should never be used for bread, biscuits or
muffins, but only for fine pastry, cakes and similar light mix-
tures that do not require kneading. Genuine pastry flour is
a pale, yellowish white, fine and starchy, and will easily retain
the form of the hand upon pressure. It is usually sold in small
boxes or bags, but very seldom, if ever, in bulk, to retailers.'
The only permissible substitute for genuine pastry flour, when
that cannot be obtained, is a soft, winter-wheat flour.
Whole wheat flour Is of a dark, brown color, rather coarse,"
and should be free from bran, which is the outside coat of the
wheat. All the other nutritive parts of the wheat grain are
retained in the whole wheat flour, while only the inner por-
tions are used for the fine white flour, which lacks many of
the more nutritious elements. Bread made from whole wheat
flour is considered by physicians to be the best diet for young

and old especially those suffering from weak digestion, for
nursing mothers and for those inclined to be anaemic, espe-
cially children inclined to rickets, and those whose teeth show
signs of early decay, as whole wheat is rich in alkaline phos-
phates.
THE BREAD DOUGH IS

Again, according to Mrs. Rorer, most graham flour sold ia


our markets is composed of a little white flour and a goodly-
quantity of bran, mixed with a certain proportion of "shorts"
or "middlings." These particles being indestructible, graham
bread therefore cannot be recommended very highly for steady
consumption.
Experienced housewives know that flour varies in its
capacity to absorb moisture, and that therefore no recipe can
indicate exactly the necessary amount of flour to be used. A
little practice, perseverance and common sense will soon teach
ambitious beginners the methods which will produce best
results.

About Kneading Bread Dough


Stir suificient flour into thesponge to make a dough that
may be turned on to a board sprinkled with flour; then flour
the hands. Draw the dough farthest from you over into the
center several times, and then turn the whole mass half
around. Draw it again from the opposite side toward the
center; and press it down either with the fingers or the ball
of the hand, then half turn again, and repeat this, with a sort
of rocking motion, until the dough has been thoroughly and
evenly kneaded. This will take at least 15 minutes. At first
you must add flour, just a little at a time; but after the dough
has lost its stickiness, knead it on a dry board. When it
ceases to stick on pressure, the kneading may be discontinued.
>— [Mrs. Rorer.
S. T.
When the bread dough becomes elastic and loses its stick-
iness, it has been kneaded sufficiently long and is ready for its
first raising. Kneading is really the most important part of
bread making. In most households, the hands are used for
this purpose. Good and inexpensive bread mixers can now
be had which save three-quarters of the labor in bread mak-
ing. — [A. G., Mass.

Good Bread Without Kneading


I findthat the chief secret of good bread is mixing the dough
soft. Use any favorite bread recipe, but use more wetting.
Mix it so soft that you can easily beat it with a strong spoon
so soft that you cannot handle the dough except with well
floured hands, and so soft that you cannot shape it into round
loaves. I mix bread in a large granite-ware pail, cover with a
tin cover, and wrap the whole thing snugly In an old com-
forter, set it on top of a high stool, which in turn I place upon
the top of a chair, and put all in a warm corner of the room.
This arrangement keeps the draughts off, and as the upper lay-
ers of air in the room are the warmest it secures for the bread
a uniform degree of warmth throughout the whole process of
fermentation. This is not always easy to get, particularly In
14 FARM AND HOME COOK BOOK
winter. In the morning I turn the dough into nicely buttered
bread tins, smear the top with melted butter, and let stand
until it is double in bulk. Have the oven pretty hot for the first
20 or 30 minutes, and then reduce the heat somewhat. This

gives a deliciously crisp crust. [Mrs. W. J. T., Vt.

About the Baking


The baking of the bread is of the greatest importance, as the
yeast plant must during the baking process be thoroughly
killed. Otherwise it is capable of setting up fermentation in
the stomach. If the oven is too hot and the loaves large, the
crust surrounding will prevent the heat from penetrating to
the center of the loaf. Such bread is very unwholesome. There
are several ways of testing the oven without a thermometer.
The old-fashioned baker's method was to throw flour on the
floor of the oven and if it browned up after 3 minutes without
taking fire, the oven was sufficiently heated. The ordinary
cook will hold her hand in the oven while she slowly counts
twenty. If you have an Indicator on your oven, the hand
should register 8. When the bread is done, it should immedi-
ately be removed from the pans and tipped up so that the air
may circulate freely around each loaf. Do not cover the
bread even with a light cloth, as in this way the moisture is
held, destroying the crispness of the crust, and making the
center rather heavy.— [Mrs. S. T. E.

To Hake Yeast Without Teast


On Monday morning boil 2 ozs hops in 4 qts water %
hour,
strain, and when the liquor is lukewarm add a small handful
ealt and % lb brown sugar. Mix %lb flour to a smooth paste
with some of the liquor and then mix all well together and let
«tand till Wednesday, then add 3 lbs raw potatoes, grated,
mix well and let stand till Thursday. It should be stirred
frequently and stand in a warm place. When baking bread
you will find that it will not require more than %
of this
yeast as compared to other yeast. —[Mrs. N. E. W., Mo.

Fresh Yeast

To 4 large tablesp hot mashed potatoes add %


teasp salt,
1 teasp sugar, and hot water enough to make a thin batter.
When lukewarm, add 1 cake compressed yeast, thoroughly dis-
solved in a little lukewarm water. Stir well and set In a warm
place to rise over night. I always make yeast fresh the day
before I bake bread. This insures sweet, delicious bread, witb

no sour taste. [L. M.. N. Y.
HOMEMADE YEASTS IE

Perpetual Yeast

Dissolve 1 cake compressed yeast in 1 pt lukewarm unsalted


•water la whioli potatoes were boiled. Mix well, add % cub
sugar, stir thoroughly, pour into a 2-qt glass jar, cover loosely,
and then let stand in a warm place over night. Next morning
it will be a foaming mass. Put the rubber on the can, screw
the cover down tight and set away in a cool place. When
ready to make bread, pour into the can of yeast foam prepared
as above, 1 pt lukewarm water in which potatoes were cooked,
mix well, and then stir in ^, cup sugar. Let the can stand
open in a warm place about 5 hours, or until the contents are
very light and foamy. Then stir it down and use 1 pt of the
mixture for raising four loaves of bread. Put the rubber and
cover on the jar again and keep in a cool place. Some of this
yeast may be used once or twice a week, or every night, by;
adding fresh potato water and sugar as described above. >
[Mrs. C. E. A., N. H.

Potato Yeast

To 1 qt hot, unsalted, mashed potatoes, add 1 qt hot un<


salted water in which the potatoes were boiled, and a paste
made of 3 tablesp flour and a little cold water. Beat well, and
then add 3 tablesp sugar, 2 tablesp salt and 1 pt cold water.
. When this mixture is lukewarm, add 1 cake compressed yeast,
thoroughly dissolved in a little lukewarm water. Let stand
in a warm place until light, and when light, use as much of
this yeast as you have water — 1 qt yeast and 1 qt water with
flour enough to knead to the proper consistency will make
about flve or six loaves of bread.— [Mrs. J. B., Kan.

Baw Potato Yeast

Peel and grate 5 medium sized raw potatoes, put in a gal


crock and add % cup each salt and sugar, and stir it well,
then pour in boiling water, stirring constantly until the mix-
ture thickens. Stir or beat with a spoon occasionally while
allowing it to cool, and when lukewarm add % pt old yeast
or % cake compressed yeast dissolved in a little lukewarm
water. Set away in a warm place until light.
Ore.

[Mrs. D, L. A.,

Hop and Baw Potato Yeast


Boil a handful of hops In 1 qt water, then strain, pour the
liquid in a jar and add to it 1 cup .sugar, %cup salt, 1 lev^
tablesp ginger and 8 medium sized raw potatoes, grated. Mix
well, and when lukewarm, add 2 cakes compressed yeast, thor-
oughly dissolved in a little lukewarm water. Cover and lei
16 FARM AND HOME COOK BOOK

Stand in a warm place till light, then seal and keep in a cool
place. One cup of this will be plenty for three loaves of bread.
Shake
Mass.
the jar well before using this yeast. — [Mrs. B. B. G.,

Battermilk Yeast Cakes

Scald 1 qt fresh buttermilk but do not let it boil, and while


It isscalding hot sift in about 1% qts white corn meal mixed
with 1 teasp salt. Stir vigorously, and when the mixture Is
lukewarm stir in 1 cake compressed yeast, dissolved in a little
lukewarm water. Set away in a warm place to rise, and when
the mixture has become very light, stir it down again. Do
this three times and then add more corn meal and flour sufll-
cient to make the mass stiff enough so it will stick together and
can be easily handled. Form into small cakes and let them
dry. —[L. M.. N. Y.

Tanzy Yeast

Boil together in 1 pt water, 1 large potato, and about 10


tanzy leaves. When the potato is soft, skim out the tanzy
leaves, mash the potato fine and when lukewarm stir in 2
tablesp flour and 1 cake compressed yeast, dissolved in a lit-
tle lukewarm water, 1 tablesp sugar and 1 teasp salt. Set
away in a warm place until light and foamy, then stir in about
1 % pts white corn meal. It should be quite stiff. Roll out on
a well floured board, about %inch thick, cut in 1-inch
squares, and dry. Store in sealed paper bags and hang in a
cool place. Use one of these cakes for three loaves of bread. —
[Mrs. M. McC, Kan.

Jag Yeast
Wash and peel 6 medium sized potatoes, cut Into quarters
and boil until soft. While the potatoes are cooking, steep a
handful of hops in 1 pt water. When
the potatoes are well
done, mash them fine, sift over them 1 pt flour, add pt%
sugar and scant %, pt salt. Mix well and then pour over this
the hot water in which the potatoes were cooked and the
strained water in which the hops were steeped, and beat all
well together until smooth. Then add enough water to make
1 gal in all. When lukewarm add 2 cakes compressed yeast,
thoroughly dissolved in a little Iftkewarm water. Stir well and
set away In a warm place until it ferments and Is light, then
pour in a, jug, cork tightly, and keep in cool place. Use about

% pt of this yeast for a baking of bread. [Mrs. H. C. H.,
CoL
WHITE RAISED BREAD 17

Homemade Baking Powder


To 1 lb and 2 ozs cream tartar add %
lb bi-carbonate of
soda and U, lb fine cornstarch. Mix well and sift through
a very fine sieve at least six times to be sure that the ingredi-
ents are evenly distributed. All the ingredients must be dry,
and the baking powder should be kept in a close tin, and set
away in a dry place. Weigh the ingredients exactly, accord-
ing to the above given quantities. Too much s'oda will cause
yellow or brown spots to appear in the batters where this bak-
ing powder is used, and besides being unpalatable, when too
much soda is used it hinders digestion. — [A. G., Mass.

White Bread
At noon, when the potatoes are cooked for dinner, select
3 about the size of an egg, mash very fine, add 1 level tablesp
salt, 2 of sugar and 3 of flour. Mix all well together, then
add scant % cup boiling water, stirring vigorously, and when
lukewarm add % cake compressed yeast dissolved in a little
lukewarm water. Stir the mixture well, cover and let stand
in a warm place. In the evening scald 2 cups sweet milk,
pour into the mixing pan, add 2 cups cold water, and when
it
lukewarm add the light yeast mixture, and mix stiff with warm
flour. Turn out on the bread board and mould into a large
loaf, kneading about 10 or 15 minutes; then return to the mix-
ing bowl, cover, and set in a warm place over night. In the
morning knead it down and divide into three loaves. Put into
greased tins, and set in a warm place to rise until they have
doubled in bulk. Bake one hour in a moderately hot oven.
[Mrs. B. G., N. Y.

Yeast Bread (Compressed Yeast)


At noon pour 1 qt water from the boiled potatoes over 1
cup granulated sugar and let stand till lukewarm, then add 1
compressed yeast cake, stir well, cover, and set in a warm place
until next morning. Put 2 qts warm sifted bread flour in the
mixing pan, make a hole in the middle, put in % cup sugar, a
little salt, and a small piece of lard, then add 1 pt yeast as
prepared above, and 1 qt lukewarm water. Stir well, cover
and set in a warm place to rise. When light and foamy, mix
stiff, adding more flour if necessary, and knead from 5 to 15
minutes or longer. Let rise again, and when light shape into
small loaves, but do not add any more flour. Place in dripping
pans so the loaves just touch, brush with melted lard, and set
to rise in a warm place. When light, but not too light (it
should be no more than double in bulk), bake in a hot oven
about 50 minutes. When done, take out, brush over with
melted butter, cover with a light clean cloth and let cool.
Keep the balance of the prepared yeast in a jar in a cool place.
18 FARM AND HOME COOK BOOK
and the next time, the day before you wish to bake, start the
yeast as before, only use the remaining prepared yeast, instead
of the compressed.— [Mrs. B. McC, N. Y.

White Bread (Perpetual Yeast)


For four loaves bread use 3 qts flour, 1 scant qt lukewarm
water, 1 tablesp salt and 1 pt perpetual yeast. (See perpe'-ual
yeast recipe.) Knead the dough until thoroughly mixed, rub
the outside of the mass with a tablesp lard, or lard and butter,
put in a bowl, cover, and set in a warm place to rise over night.
Next morning mould into loaves, let stand in a warm place 1
hour, and when light bake 1 hour in a hot oven.
A.. N. H.
— [Mrs. C. B.

Potato Yeast Bread


Sift 3 qtswarm flour in a warm mixing bowl with 1 tablesp
salt, %
tablesp sugar and % tablesp lard, then add 1 pt potato
yeast, and 3 pts lukewarm water. Knead thoroughly, set in a
warm place, and let rise over night. Next morning mould into
loaves, set in a warm place until it has doubled in bulk, and
then bake. — [Mrs. D. L. A., Ore.

Hop Yeast Bread


After tea time make a thin sponge with warm flour, 3 pts
warm water and 1 cup hop yeast. Cover and let stand 2 hours
in a warm place until light; then knead into a loaf, cover, and
let stand in a warm place over night. In the morning mould
into three loaves, let rise, and when light bake 1 hour. Have the
oven quite hot when the loaves are first put in, and gradually

moderate the heat. [M. D., O.

About "Salt Rising" or "Emptyings"


This sponge or leavening is made by fermenting flour and
water or milk without the addition of ordinary yeast. The true
conditions of this fermentation are not exactly known. Judg-
ing from the odor produced, bacteria 'play an important part
in the "fermentation." Then, too, the wild yeast plants of the
air find this an exceedingly good resting place, and grow with
great rapidity. Whether or not this bread is wholesome, is an
open question. We know this, that in a perfectly clean room
(and by this we mean a room surgically clean, one free as nearly
as possible from all germ contaminations) it is almost impossi-
ble to make good "emptyings." Carry the basin from this room
to one where the floor is covered with carpet, especially if the
carpet has not been carefully cleaned or shaken recently, and
almost immediately you will have a pitcher full of foaming
"emptyings." We fully realize that many persons have eaten
bread made after this method for years, and are, perhaps, in
fairly good health. The question is, then, what would they have
SALT RISING BREAD 19

been i£,«instead, they had always used good bread? The effect
of heat upon bread greatly Influences its digestibility. "Salt
rising" bread will not bake as easily or quickly as that made
with yeast. The crust is always light and soft, and the crumb
moist; seeming to hold much more water than other breads.
This sponge, made from the wild yeast floating in the air, and
unwholesome yeasts used in bread making, are the frequent
causes of indigestion. This bread then should be used but
sparingly, if a,t all. —
[Mrs. S. T. Rorer.

Salt Rising Bread I


To 1 small cup new milk add 1 scant cup boiling water, and
stir into this 1 large cup white corn meal, and enough flour to
make as thick as cake batter, 1 tablesp sugar, % teasp salt,
and a small pinch of soda. Set away in a moderately warm
place over night. In the morning it will be light. Stir in a
little warm water and a little flour to make of the proper con-
sistency, and then set the mixing bowl in a vessel of warm
water over the back of the stove, and by the time breakfast is
over it will probably have risen to the top of the tin, or be
thoroughly light. Next sift into a bread mixing pan enough
flour for a large loaf (about 1 qt or more), add a little lard,
salt and sugar, and mix up with the foamy "rising," using a
little warm water if more wetting is needed. Knead well, shape
into loaves, put in well greased pans, and set in a warm place
to rise. When light bake in a not too hot oven. I have used
this recipe for 15 years, and it has never failed me. I usually
use a quart fruit can to prepare the "rising." —
[E. A. E., N. C.

Salt lUsing Bread n


Put Into a qt pitcher or jar 1 pt boiling water, 1 teasp
sugar, and %teasp each soda and salt. When cool enough to
bear your hand in it, add flour to make a thick batter, beat
well, and put the jar or pitcher In a vessel filled with hot water
but not hot enough to scald the mixture. Keep up a uniform
temperature until the "rising" is light. If set early in the
morning, it will be ready just before noon to make sponge.
Add 1 qt warm milk and flour to make a sponge. Set In a
warm place and when light make into loaves and let them rise
again. Care should be taken not to let them rise too long, or
the bread will be dry and tasteless. —
[Mrs. J. A. W., Mo.

Directions for Steaming Bread

For moulds, you do not have the boughten ones, use 1-lb
if
baking powder cans, or cottolene cans, or small lard pails, with
covers to fit snugly. Butter the inside of the moulds well,- and
also the Inside of the covers. Pill the moulds no more than
two-thirds full, to allow space for swelling. If you do not own
20 FARM AND HOME COOK BOOK
a,"steamer," it is a good plan to set the covered mould inside
of a larger vessel with a thin little piece of wood in the bottom,
and fill the outside vessel with boiling water to within an inch
of the top of the mould, but no more, as otherwise the water
would leak into the mould while boiling. Cover the outside
vessel securely, and boil steadily for the length of time the
recipe calls for. It is important that the water should not stop
boiling until the bread is done, otherwise the bread will be
soggy. Have a kettle of hot boiling water always in readiness,
and if necessary add a little water to the steaming vessel, if the
water in it boils away too much. When done remove the cover
from the mould, and put the bread in the oven about 5 or 10
minutes, to dry and brown. —
[A. G., Mass.

Entire Wheat Bread


cups entire wheat flour with 1 scant teasp soda and
Sift 2 Vz
% teasp salt, add 1 cup buttermilk. Mix well, then turn into
greased pans and bake % hour. If liked 1 or 2 tablesp sugar

may be added. [J. B. J., O.
Baked Graham Bread
% cup molasses or scant % cup brown sugar add % cup
To
each white flour and corn meal, 2 cups each graham flour and
sour milk, and 1 teasp soda dissolved in a little warm water,
added last. Bake in 1-lb baking powder cans, about % hour.
—[Mrs. B. W. A., Cal.

Steamed Graham Bread


To 1 %
cups graham flour add 1 cup wheat flour, %
cup com
meal, 1 teasp baking powder, % cup sugar, 1 egg, 2 tablesp
butter, 1 cup each sweet milk and buttermilk in which dissolve
1 teasp soda, 1% cups molasses, and a pinch salt. Steam 2
hours, then bake 20 minutes. —
[Mrs. E. V., N. Y.

Baised Graham Bread I


Early in the morning scald 1 pt fresh milk, and while hot
add 1 teasp butter or lard, and small pinch soda. When luke-
warm add 1 cake compressed yeast dissolved in a little luke-
warm water. Mix well, then add 1 qt graham flour, 1 pt
wheat %
cup sugar, and 1 teasp salt. The ingredients
flour,
should lukewarm. Mix well, and if there is not quite
all be
enough wetting, add a little more lukewarm water. Cover,
and set in a warm place to rise. When light (which ought to
be in a few hours) divide into two loaves, mould on a well
floured board, just enough to shape them into loaves. Put In
greased tins, cover with a cloth, and set in a warm place to
rise again. When light, bake about 1 hour, and when done.
GRAHAM AND RYE BREAD 21

remove from the tins immediately and place on a clean cloth


until cold. — [Mrs. A. C, Mass.
Raised Graham Bread n
To 1 pt light bread sponge add 1 pt lukewarm water, and
then in 1 qt graham flour, a little salt, and
stiif %
cup sugar.
Knead to the proper consistency with white flour, and let rise
the same as white hread. This will make two loaves.
J. W. M., Pa.
[Mrs. —
Rye Bread
Sift and mix together 1 %
qts rye meal, %
qt white flour, 1
level tablesp salt, and %
tablesp caraway seed. Make a hollow
in center of flour and pour in 1 cake fresh compressed yeast
dissolved in 1 qt lukewarm milk and water mixed, and 1 level
tablesp melted lard. Stir in a little bit of the surrounding
flour to make a soft sponge, cover, and set in a warm place to
rise. At the end of 1 or 2 hours it will be light. Then work
into the sponge the rest of the surrounding flour, using a big
wooden spoon, and work about 10 minutes, then cover and
again put away in a warm place to rise, which will take from 2
to 3 hours, when it should double in bulk. Turn out on mix-
ing board, sprinkle with white flour, and knead into loaves,
kneading each loaf about 10 minutes. Put each loaf into
greased pans, cover with a clean cloth, and let rise again.
When light put into a moderately hot oven and turn bread
every 10 minutes for the first % hour (three times), so that it
will raise even. After the first % hour increase the heat some.
After the loaves have baked 1 hour, take them out of the pans
and put them on the bare oven shelves, and bake %
hour
longer. This will make a nice brown crust all around. When
done wrap in a clean cloth, and lean against something until
cold. When compressed yeast is not on hand, % cake dry
yeast may be Used by starting the sponge the day before.
[Mrs. G., Wis.

Oat Meal Bread I

Pour 3 cups boiling water over 1 cup rolled oats, add cup %
molasses or sugar, 1 tablesp lard, and 2 teasp salt. When luke-
warm add V2 OT %
cake compressed yeast dissolved in a little
lukewarm water (in winter it may be necessary to use 1 whole
cake yeast), then add enough bread flour to make a firm
dough, and knead. Let rise over night, then mould into two
loaves, and when light, bake about 1%
hours. —
[G. I. C. Mass.
22 FARM AND HOME COOK BOOK
Oat Meal Bread II
Take any desired quantity of bread sponge and before you
have kneaded it quite stiff enough, for bread, work in enough
oat meal to make it stiff, then shape into loaves, grease well
all over, and set in a warm place to rise. It will take longer to
rise then ordinary
W. P., Okla.
white bread. When —
light, bake. [Mrs. W.

Barley Bread
To 1% cups hot, boiled barley mush, add 3 tablesp sugar, 2
tablesp butter, and 1 teasp salt. Mix well and when lukewarm
add %
cake compressed yeast, dissolved in Yz cup lukewarm
water. Mix well and then knead in sufficient flour to make a
stiff dough. Knead until elastic, then set in a warm place to
rise, and when light mould into loaves, let rise again, and
when light, bake. Bread made with mush requires a larger
quantity of flour, and the dough should be mixed stiffer than
ordinary bread dough. — [J. H.

Baked Brown Bread I


To 1 pt light bread sponge add % cup molasses and a little
salt, and whenwell mixed stir in graham flour until the batter
is quite thick.Put in well greased bread tins to rise, and
when light bake a little longer than white bread. [Mrs. E.
W., N. Y.

Baked Brown Bread n
Put cup molasses and 1 teasp soda over the fire and stir
1
until foams, then add 1 pt sweet milk, 1 teasp salt, and 4
it
cups graham flour sifted with 2 teasp baking powder. If all
graham flour is not liked use 3 cups graham and 1 cup white
flour. Stir well, put into well greased tins, let stand 2 hours
to rise, and then bake. —
[E. T., N. Y.

Steamed Brown Bread I


To cup white flour add 1 cup graham flour, % cup yellow
1
corn meal, 1 teasp soda dissolved in 1% cups sour milk, % cup
N O molasses, and pinch salt. Steam 2% hours, then put in
the oven about 5 minutes. —
[Mrs. J. W. Van B., Wis.

Steamed Brown Bread EC

To 3 cups sifted graham flour add 1 cup corn meal, cup %


sugar, 1 cup molasses, 2 cups buttermilk in which dissolve 2
teasp soda, %
teasp salt, and lastly 2 cups seeded raisins
dredged with flour. Put into 1-lb baking powder cans well
greased, filling a little over half full. Steam 3 hours.
Pa.
[A. C, —
BROWN AND BRAN BREAD 23

Steamed Brown Bread III


To 2 cups corn meal add 2 cups rye meal, % cup molasses
and 1 heaping teasp salt. Mix well and tlien stir in 3 cups
boiling hot water. When smooth add 1 cup sour milk in which
1 teasp soda has been dissolved, and then add 2 cups sifted
graham flour. Mix well, steam 4 hours, and then bake Vz
hour. — [Mrs. C. E. W., Mass.

Bran Bread
Sift and mix together 4 cups wheat bran, 2 cups wheat flour,
1 teasp soda and % teasp salt, then add 4 cups sour milk and
1 cup molasses. Turn into well greased bread pans and bake
in moderately hot oven about 1 hour. —
[Mrs. A. M., Ct.

Currant Bread
To 1 qt bread sponge add Vz cup molasses, 2 tablesp short-
ening, 1 teasp each salt and cinnamon, % teasp cloves, % lb
clean currants, and % lb seeded raisins, with flour enough to
make a stiff dough. Turn into well greased pans, also grease
the top of the dough, cover, and set in a warm place to rise.
When light, bake. — [Mrs. J. L. P., Pla.

Hominy Bread
To % pt cold, boiled hominy, add salt to taste, % pt com
meal, 2 well-beaten eggs, 1 tablesp lard or butter, and suffi-
cient sweet milk to make a thick batter. Turn into well
greased pan and bake. —
[Miss M. C. G., Ala.

Mush Bread
Prepare corn meal mush in the usual manner, and to 2 qts
of the hot mush add 2 qts whole wheat flour or graham flour.
Mix with a large wooden spoon and while mixing add 1 cup
maple syrup or N O molasses, 1 teasp salt, and butter the size
of a walnut. Mix well and when lukewarm add 1 qt light
bread sponge. When this is well mixed add Vz teasp soda and
warm flour enough to knead and mould into small loaves. Put
in well greased pans, let rise and when light bake in a moder-
ate oven about % hour. When done remove from the pans,
rub the loaves with butter, wring a clean cloth out of hot water,
lay it over the bread, and let stand till cold. The crust will be
nice and tender. Follow the same plan for softening crust of
any bread. — [A. G., O.

Pumpkin Bread
To cup stewed pumpkin add pinch salt, 1 egg, 2 teasp each
1
sugar and molasses, 1 cup sweet milk, 1 teasp soda dissolved
in 1 cup sour milk, and a mixture of corn meal and white flour
24 FARM AND HOME COOK BOOK
enough to make a batter as for sponge cake, using % part flour
and % part com meal. Pour 3 or 4 tablesp thick sweet cream
over the top of the batter just before placing the pan in the
oven. — [Mrs. E. R. S., N. Y.

liight Corn Bread


Add 1 tablesp sait to 1 qt water,bring to a boil and then
stir in enough corn meal to make a medium thick mush. Let
boil up once and remove from the fire, stir in 2 qts cold water,
and thicken with corn meal until stiff. Cover and set in a
warm place to rise. When
it is light it will puff up, and the
batter will crack open and seem thinner. Stir in cup sugar %
and 1 cup flour, and let rise again, which will take about 15 or
20 minutes; then pour the mixture into a deep, well greased
pan and bake in a hot oven. —
[Mrs. W. T. F., Mo.

Com Meal Egg Bread


To 2%' cups corn meal add % cup white flour, 1 teasp salt,
2 tablesp sugar, 1 scant teasp soda dissolved in 1 cup sweet
milk, 2 beaten eggs, and 1 cup sour milk or cream. Beat well,
put 1 tablesp butter Into a hot spider, just large enough to
bake a cake the size of a breakfast plate, pour the batter into
this and then pour over it 1 cup sweet milk, but do not stir.
Bake about 25 to 30 minutes in a hot oven. When the cake is
cut, the milk poured in last will show in delicious creamy veins
running through it. —
[Mrs. G. A. S., N. Y.

Com Bread (No Eggs)


To 2 flour, % cup sugar, 1 teasp
cups corn meal add 1 cup
soda and % teasp salt. Sift these ingredients well, then add
,% cup melted lard, and enough buttermilk or sour milk to
make a batter as for griddle cakes. Pour into well greased
pans about % inch deep, and bake 15 minutes. [M. M., Ind. —
'Sew England Com Bread
Scald 1 cup white corn meal with just enough boiling water
to moisten it. Let stand about 10 minutes, then add enough
cold water to make a soft batter. When lukewarm add cup %
liquid yeast, % cup molasses, %
teasp each salt and soda, and
1 pt rye flour. Beat well, cover, and let rise until the mixture
cracks on top, then stir it down, pour into buttered and floured
tins, let rise again, sprinkle the top lightly with flour, and bake
2 hours in moderate oven. —
[Mrs. D. W. C, British Columbia.

Richmond Com Bread


Put 2 tablesp lard in a small, deep, tin pan and place in a
hot oven. Beat 1 egg thoroughly in another dish, add cup %
CORN AND SWEET BREAD 25

sweet milk or water, and then sift in 1 cup white com meal
with 1 scant teasp baking powder and a little salt. Beat well,
and then pour in the melted lard which had been placed in the
tin pap. in the oven, stir well, and then pour the mixture into
the hot pan. Some people like a slice of bacon placed on top
of the batter. Bake 15 minutes in a quick oven. Serve with
fried flsh or chicken. —
[Mrs. H. L., Va.

Chesterfield Corn Bread


This is to the south what fried mush is to the north, but we
think it more palatable and hygienic. To 1 cup corn meal add
pinch salt and 1 scant teasp baking powder. Mix well, then stir
in water enough to make a batter that can be poured out. Have
a large pie pan with 1 tablesp lard in the oven getting hot while
preparing the batter. Pour the batter into the hot pan, and
bake in a quick oven until nicely browned. This can also be
baked on top of the stove on a hot, well greased, skillet, and
turned, to brown both sides evenly. — [Mrs. H. L., Va.

Sweet Bread
To bread sponge add 2 ozs butter, 4 ozs sugar, and
1 qt light
1 tablesp each cinnamon and caraway seed. Knead thoroughly,
let rise, knead again 10 minutes, then put in greased baking
pan, brush the tops with melted butter and when light bake in
a moderate oven. —
[Mrs. J. B., Kan.

German Bread
To 2 cups light bread dough add scant % cup butter and
lard mixed, 1 cup sugar, 2 cups milk in which dissolve % teasp
soda, 1 teasp each cinnamon and vanilla, and 1 cup seeded rais-
ins. Stir with flour as stiff as bread dough, let rise, mix, let
rise again, then mould into loaves. Score the tops several
times with a sharp knife, brush with milk, sprinkle with sugar,
let rise, and when light, bake. — [G. L. N., N. Y.

Swedish Bread
Take any desired quantity of light bread dough, roll out
about % inch thick, rub with melted butter, sprinkle with
sugar and raisins or currants, and a dusting of nutmeg or cin-
namon. Roll up, let rise % hour in a well buttered pan, then
rub a little melted butter on the outside of the loaf, and bake
in a hot oven % hour. —[M. B. G., Wis.

Scotch Bread
When making bread reserve enough for a small loaf and
when the dough is ready for the last rising roll out and spread
with a mixture of %
cup butter and %
cup sugar. Roll up and
26 FARM AND HOME COOK BOOK

knead till smooth, using as little flour as possible, then roll out
again and spread with % or % cup seeded raisins. Roll up
and knead as gently as possible, till the fruit is well mixed with
the dough, then put in well greased pans, let rise till very light,
brush the top lightly with melted butter, sift over with some
sugar, and bake in a moderate oven.^ —
[Mrs. F. E. A., Wash.

Bread Sticks or Braids


Make a sponge of 1 cup scalded milk, cooled to lukewarm, 1
cup compressed yeast dissolved in % cup lukewarm water, and
flour enough to make a soft batter. Cover and let stand in a
warm place, and when light add % teasp salt, 1 tablesp sugar,
2 tablesp butter, the beaten white of 1 egg, and flour enough
to make a dough that can be handled. Break off small pieces,
shape into balls, then with the hands roll on a board, without
using flour, into long round strips of uniform size and shape.
The strips should be no thicker than a thick lead pencil. Lay
the strips in a well greased dripping pan, allowing space
between for swelling, let rise until light, and then bake in a
hot oven. If the braids are wanted, roll the strips to the desired
length, pinch the tops of three of four together, and then braid
them loosely, and pinch the ends together. Let rise and when
light, bake. — [J. H.

Raised Tea Rolls


In the morning rub 2 teasp shortening (lard or butter) into
3 pts flour, add 1 teasp salt, 2 tablesp sugar, i^ cake compressed
yeast dissolved in a little lukewarm water or milk, and luke-
warm water or milk (or half and half of each), enough to
make a soft doughr Cover and let rise until light and spongy.
When light knead with flour and roll out about %
Inch thick,
cut with biscuit cutter, brush each with a little melted butter,
dent with the back of a silver knife through the center, fold
over, lay in a well greased tin, set in a warm place to rise, and

when light, bake in a rather quick oven. [Mrs. C. E. A., N. H.
Baking Powder Rolls
Sift 1 qt flour with 3 teasp baking powder,
1 teasp sugar, and
a little salt. Rub tablesp cold butter, add 1 well-beaten
in 1
egg, and enough milk to make a smooth dough as soft as ,can
be handled. Roll out %
inch thick, cut with biscuit cutter,
brush the top of each with melted butter, dent the center of
each with the back of a silver knife, fold half over, put in well
greased tins, and hake in a rather quick oven.
Mich.

[Mrs. N. S.,

Cinnamon Rolls
Make agood, rich baking powder biscuit dough, roll as for
biscuits and spread liberally with sugar, butter and cinnamon;
TEA ROLLS AND BUNS 27

roll up, pinch tlies-edges together, cut in slices, put a piece of


butter on each alice, and bake immediately in a quick oven.
[B. Q. R., Kan.

Raised Ctanamon Bolls


When bread sponge is ready to mould into loaves take about
1 qt, roll out about % inch thick, and spread lavishly with a
mixture of a generous % cup butter and 1 cup brown sugar
creamed together and highly flavored with cinnamon. Roll up
and pinch the edges together, cut the roll in slices about % or
% inch thick, set in a warm place to rise, and when light,
bake. — [C. L., Ind.

French Bolls
Sift 1 qt flour with 1 teasp salt and 2 teasp baking powder,
then rub in 1 tablesp butter or lard, and add 1 scant pt sweet
milk. Turn the dough out on a floured board, give it one or
two vigorous kneadings to make it smooth, then divide, break
ofC small pieces, roll With the hands, brush tops with milk, and
bake in a hot oven 15 minutes. —
[M. A. G-.j O.

Buttermilk Bolls
To scant 1 pt buttermilk add 2 tablesp sour cream, 1 teasp
each sugar, salt and soda, and 1 qt sifted flour. Bake in well
greased iron roll pans. Sour milk may be used in place of
buttermilk. —
[M. B.. Vt.

Graham Bolls
To 1% cups sour milk or buttermilk add 1 tablesp sour
cream, 1 teasp each soda, salt and sugar, and then mix quite
stiff with 1 part white flour and 2 parts graham flour. This
will make one doz rolls. —
[Mrs. W. J. B., Me.

Squash Bolls
To cup boiled and sifted squash add 1 beaten egg, 2 tablesp
1
sugar, 2 cups sour milk in which dissolve 1 teasp soda, % teasp
salt, and sifted flour to make a stiff batter. Bake in well
greased roll ans in a quick oven. — [E. I. Me.

Bran Bolls
To 1% cups clean wheat bran add 1 cup entire wheat flour,
% cup best molasses, 1% cups sour milk in which dissolve i^
teasp each soda and salt. These are all the ingredients that
are necessary, but the rolls will be more palatable and lighter
if a little melted butter is added and 1 beaten egg. Bake in
well greased gem pans in a moderately quick oven. Bran
rolls or bread help to cure constipation. —
[Mrs. H. E. R., Vt.
28 FARM AND HOME COOK BOOK
Potato Bolls
Pare and boil until soft 4 good sized potatoes, then mach
them smooth and add 1 heaping tablesp butter, 1 teasp salt, 1
or 2 well-beaten eggs, 1 pt sweet milk, lukewarm, and 1 scant
pt light bread sponge, with enough flour to make a dough that
can be kneaded. Set in a warm place to rise, and when light
shape into balls the size of an egg. Let rise again, and when
very light bake 15 or 20 minutes in a moderately hot oven.
[E. L. R., S. D.

Plain Buns
Mix together % cup lively yeast, 1 cup sweet milk, scalded
and cooled to lukewarm, J^ teasp salt, and 2 cups warm flour.
Cover, and set in a warm place to rise, and when very light
work In % cup sugar and 2 tablesp butter; then knead well
about 10 minutes, using no more flour than necessary. Shape
into biscuits a little larger than an egg, place on buttered tins,
and set in a warm place to rise. When very light bake in a
moderately hot oven. The tops of the buns may be brushed
over with the beaten white of an egg sweetened, about 15 or 20
minutes before removing from the oven, or sprinkled with
moist sugar just afte- -emoving from the oven.
Cal.

[Miss E. I. B.,

Sweet Bnns or Busks


Mix together 1 pt mashed potatoes, 1 cup sugar, and 1 cup
liquid yeast. Lietstand in a warm place over night, and next
morning add 1 scant cup butter, 1 cup sUgar, 2 or 3 well-beaten
eggs, and warm sifted flour enough to make a sponge. Set in
a warm place to rise and when light knead, using no more
flour than necessary. Let rise again, then shape into small
buns, put in well greased pans, let rise till light, then brush the
tops with sweet cream, sprinkle with sugar and bake in a mod-
erate oven. Another way: After the dough has raised for
the second time, roll out %
inch thick, spread with cream,
sprinkle with sugar, roll up like jelly cake, pinch the edges,
and cut oft slices about % inch thick. Place flat on a well
greased pan, let rise till light, and bake in a moderately quick
oven. —
[E. M. C, Mich.

Bnsks
To2 cups raised bread dough add 1 cup sugar, scant %
cup
butter, 1 or 2 well-beaten eggs, and sifted flour enough to
make a stiff dough. Set in a warm place to rise, and when
light mould into small biscuits, shaped high. Let rise again,
and when light sift sugar and cinnamon over the tops and bake
— [M. !>.. O.
RUSKS AND BRBTZELN 29

Com Bnsks
To 2 cups corn meal add 3 cups boiled milk, 1 cup lard, and
2 cups sugar, and when lukewarm add 1 cup liquid yeast. Let
stand in a warm place over night, and next morning add 1
teasp salt and a small pinch of soda dissolved in a little warm
water. Knead with no more flour than necessary, shape into
rolls, and set in a warm, place to rise. When very light, bake
In a moderate oven. — [Mrs. E. A. N., Pa.

Sweet or Salt Bretzeln


Mix 1 large tablesp lively yeast with 1 cup lukewarm milk,
and mix well into 1 % lbs sifted flour. Cream % lb butter with
2 ozs sugar, add 2 or 3 well-beaten eggs, with a little salt and 1
tablesp liquid yeast. Put the two mixtures together and knead
until well mixed, then cut the dough into thin round bars or
strips, about 7 inches long, tapering at the ends, twist into any
desired forms, put in well buttered pans, allowing space
between for swelling, set in a warm place to rise, and when
light brush with the white of an egg, dust with sugar, and
bake a light brown. If salt bretzeln are wanted omit the
sugar from the recipe and a little before removing from the
oven sprinkle with coarse table salt. —
[S. E. W., O.

Swieback
Dissolve 1 cake compressed yeast in %
cup lukewarm milk,
add % teasp salt and % cup flour. Mix well, set in a warm
place and let rise until very light, then add 2 tablesp each sugar
and melted butter (more sugar if liked very sweet), 1 whole
egg and. yolk of 1 egg, well beaten, and sifted flour enough to
handle. Shape into rolls the size of small sausages, put into
buttered pans, set in a warm place, let rise, and when light,
bake 20 minutes in a hot oven. When cold cut in slices and
brown evenly in a warm oven, then put in sealed paper boxes or
bags, and store in a dry place. They will keep for a long time,
and if desired can be put in a hot oven a few minutes to crisp
before serving. — [N. P., N. H.

BREAD HINTS
Extremes of heat or cold kill the yeast plants, and thus
make fermentation or rising impossible. —
[A. G., Mass.

Add 1 cup chopped walnuts to each loaf graham bread, and


you will find that the flavor of the bread will be very much
improved. — [Mrs. M. A. P., Ill

The addition of a little sugar when setting bread sponge will


increase the rapidity of fermentation, but it spoils the fine
flavor of the bread.— [A. G., Mass.
30 FAEM AND HOME COOK BOOK
The "rising" for salt rising bread can stand more heat than
yeast,and from beginning to end salt rising bread requires

more heat than yeast bread. [A. G., Mass.
Bread sponged over night Is not so liable to sour if salt is
added, but salt in the sponge is unnecessary if the bread is

made quickly, in the morning. [A. G., Mass.
After the bread has cooled, put it away without wrapping,
In a perfectly clean tin box. Do not keep bread in stone or
wood, and do not put in a damp cellar. —
[Mrs. R.
Thebatter for brown bread should be neither too thin nor
too thick. If too thin the bread will be pasty, and if too thick
it will turn out rather dry. —[Mrs. G. W. D., Wash.
In cold weather I always make double the amount of brown
bread at one time, as it will keep well for weeks and can be
resteamed or heated over again as needed. —
[Mrs. A. B., N. Y.
Do not use bolted corn meal you can get the unbolted, as
if
the bolted meal is very fine and clammy, and when moistened
does not bake so nice a crust as the unbolted meal.
Ky.
— [J. W. G.,

Compressed yeast cakes should be kept in a cool place until


ready to use. They are not good after 2 or 3 days. When
ready to use, dissolve thoroughly in % cup lukewarm water.
[A. G., Mass.

From beginning to end, the process of bread making should


be conducted in an even temperature of about 65 degrees, or
thereabouts. Protect the dough from draughts and chills, and

warm all the ingredients before combining. [A. G., Mass.
The white of an egg usually added when making rusk or
tea biscuits, especially in connection with the shortening,
retards the action of yeast, therefore a much longer time must
be allowed for the rising of biscuits and buns than for ordinary
bread. —
[A. G.,
'

Save about 1 qt of the light bread sponge and set it away


In a cool place, and use it for yeast the next baking time, and
note the difCerence in the bread. I have followed this plan
many years. Be careful to keep in a cool place, especially in

summer. [Mrs. D. J. W., Mich.
All but 1 cup of the perpetual yeast can be used if neces-
sary, and what remains can be used as a "starter" by adding
more sugar and potato water. In this way. If kept covered and
in a cool place, it will last for months. I put in % cake com-
pressed yeast about once a month, to renew the strength ^

[Mrs. A. H., N. Y.
HINTS ON BREAD MAKING 31

When bread sponge is allowed to st'&nd too loo^to raise, it


is apt to collapse from exhaustion and become sour. The
dough is raised enough when it has doubled its bulk. When it
has arrived at this stage, and if you should happen not to have
the time to attend to it at once, just add a handful of flour
and beat it through the dough thoroughly, after which it may
stand about % hour wihout injury. —
[A..G., Mass.

When mixing graham bread I prefer a large knife or a spoon.


Be careful not to get the batter too thick. It should not be
stiff enough to mould with the hands at first, as the graham
flour swells in standing. It should be just a trifle sticky to the

it.

touch a little practice will soon teach you how stiff to make
Use white flour for the hands and bread board, when
moulding the loaves. It is always best to sift the graham
flour. —[Mrs. A. E. W.. N. Y.

The compressed yeast cakes generally sold in almost every


city,town and hamlet should only be used when they are fresh.
They should be of a light and even color, but when the
yeast is not as fresh as it should be, it will show brownish
streaks, and if used would spoil the bread. These cakes, being
compressed, contain much more yeast in a small space than
ordinary homemade yeasts. — [A. G., Mass.

For steaming brown bread I use 2 sizes of lard pails, put the
bread in the small one, and set this in the larger one, with a
piece of perforated wood in the bottom, fill with boiling water
to within an inch of the top of the smaller pail, which should
be securely covered. Cover the larger pail also and place the
whole in a hot oven and you will not have to bother with it
until the bread is done. This method saves steaming up the
rooms. For brown bread I prefer the bolted corn meal. —
[Mrs. L. M. R., Me.

Use milk in mixing bread, for it is obvious that milk is more


nutritious than water. Much kneading of the dough is
unnecessary, even harmful, though many rules for bread mak-
ing particularly emphasize it: I think it makes the bread
tougher and it does not keep fresh and moist so long. Use as
little yeast as possible. In summer less yeast is needed than
in winter. All the ingredients for bread making should be

lukewarm. Much depends upon baking not too fast or too

glow in a range that bakes top and bottom evenly, usually in
A very little baking after the
a little less than one hour.
bread is done makes it dry. The ideal bread should be a little
moist. It is best not to cut bread the same day it is baked.
[Mrs. J. I. M., N, H.
32 FARM AND HOME COOK. BOOK
[PASTE ADDHIOXAIi RECIPES BEBEJ
A LUSCIOUS HOMEMADE PIE.
Gakes, Fillings and Frostin^s

OR
cakes and in all branches of cookery it
always pays to use the best and purest
ingredients. Inferior flours, or cheap sodas,
baking powders, spices and extracts, inva-
riably fail to give satisfaction, because more
than the ordinary quantities are required,
and because they are generally unpalatable, and, most im-
portant of all, because they are positively injurious to
health. If you must practice economy, do so in quantity,

not quality ^in other words, select plain recipes and leave
the fancy and more elaborate combinations for special
occasions.
Somelike cakes very sweet and rich, while others do
not. In presenting- the following recipes, the editor has
tried to steer a middle course. It is understood that salt
should be added to every cake, although it was not thought
necessary to repeat this in every recipe. The amount of
salt required will vary —
less if salted butter is used, and
more lard or any other unsalted drippings are used.
if

The recipes which follow were mostly furnished by


readers of Farm and Home, whose initials are signed.
These recipes are all claimed to be tried and tested, and
whatever else there may or may not be said of them, they
certainly sound "tasty," and most of them have the addi-
tional merit of being economical. The assortment includes-
plain and rich cakes, "raised" or yeast cakes, baking powder
cakes, sour milk, buttermilk and soda cakes, eggless cakes,
butterless cakes, fruit cakes, and various wholesome and
palatable light and dark cakes, in loaves, layers, rolls and
small cakes, together with all sorts of fillings and frostings.
It would seem as though the variety would be large enough
to suit all tastes.
34 FARM AND HOME COOK BOOK
General Directions for Baking Cake

Measurements can be only approximately given, since flours


vary in their capacity to absorb moisture, and every house-
keeper does not measure with the same sized cup, or spoon.
Therefore it will be necessary for each cook to experiment to
some extent for herself. Bread flour should only be used for
bread or yeast cakes, as it contains too much gluten, and is
liable to make baking powder cakes too thick. Cups of dry
ingredients are measured level, teaspoons or tablespoons should
be rounded, while liquid measure should never be overflowing
full. A complete table of weights and measures is given
elsewhere in this book, also an index to the abbreviations used.
Cake batters are usually mixed by first creaming together
the butter and sugar, then adding the eggs, one at a time, and
beating them well with the butter and sugar. Sometimes only
the yolks are added, and the beaten whites at the very last.
After the eggs, molasses, or milk, or whatever liquid the recipe
calls for, is added, then the flour, in which the baking powder
should first be mixed dry, and all sifted together before adding
to the other ingredients.
The seeded or seedless raisins and the currants should be
thoroughly cleaned and lightly dredged with flour before adding
to the batter, the very last thing. Citron and candied lemon
peel or orange peel, as well as nut meats, should also be
dredged with flour before adding to the batter. This prevents
the fruit from sticking together and falling to the bottom of
the cake.
When sour milk Is used in cake, it calls for about 1 teaspoon
saleratus (soda) to each cup sour milk, or buttermilk —
or less soda, according to the acidity of the milk. Too much
more
soda makes the cakes unpalatable, and causes the objectionable
little brown spots. Sweet milk can be substituted for sour
milk by omitting soda, and using baking powder instead. It
usually requires about 1 to 1% teaspoons baking powder to 2
cups flour. Also, sour milk can be substituted for sweet milk
l)y omitting baking powder and adding a teaspoon soda to each
cup sour milk. WOne cup sour milk with 1 teaspoon saleratus
generally equalSabout 2 teaspoons baking powder in "raising"
power. A good substitute for the "boughten" baking powder
is made of cream of tartar combined with saleratus '«oda^ —
two parts of the former with one of the latter.
"^In dark cakes that call for butter, any gooa shortening

can be substituted for the sake of economy lard, chicken fat,
or drippings, but none of strong flavor, such as goose or mut-
ton, or any fat in which onions have been cooked. When try-
ing a new recipe it is a good plan to measure the shortening
and the sugar and molasses scant, until the individual family
taste has been ascertained.
DIRECTIONS FOR MIXING AND BAKING 35

/When cakes "fall" in the center while baking, or Immedi-


ately after removing from the oven, it is generally because the
batter was too thin, or too rich with butter or molasses, or the
baking was too rapid, so that a hard outer crust had formed
before the center had solidified. It is for this same reason that
the crusts will break, and the batter come up between, thus
forming unsightly broken tops to the cakes.
When the cake is thought to be about done, test it by
inserting a broom straw with thick end cut to a fine point. If
no moisture, or half baked batter adheres to the straw, the
cake is done. Also, when the cake is done It usually recedes
a little from the sides of the tin. After removing the cake
from the oven never place in a draft or on a cold surface, but
place the pan on a cloth or towel wrung out ,of water, and
allow it to remain there a few minutes, after which the cake
can be easily removed from the tin. The more delicate the
cake, the more careful the handling should be.
Cake pans are best greased with baking oil, or lard, never
with salted butter, as the latter burns easily, and sometimes
also causes the cake to stick to the tins. Some cooks like to
sprinkle flour in the greased tins to prevent cakes from stick-
ing. Sprinkle liberally and shake out superfluous flour by
inverting the tin and tapping lightly on the outside. Another
good plan is to place a fitted piece of well greased paper (white
or light brown) in the bottom of cake pan, and sometimes also
along the sides, especially for rich cakes that require long
baking.
KMost cakes require medium heat in the baking, except when
the recipe states otherwise. If the oven is too hot, a pan of
cold water placed in it will help to reduce the temperature. As
a rule, layer cakes and small cakes require a hotter oven than
loaf cakes. ^Cakes made with baking powder call for a higher
temperature than those in which cream of tartar and soda, or
lemon juice and soda, or molasses and soda are used. ^^Cakes
made rich with the yolks of eggs require less heat than cakes

made with the whites of eggs that is, an oven should be hot-
ter for an angel cake than for a yellow or rich and heavy cake.
Cake containing fruit should always be baked in a slow oven.
The regulation of the oven temperature spells success or
failure in cake baking, ^s a general rule, the oven should be
slow at first, and. the heat gradually increased. Never attempt
to bake a delicate cake mixture with a freshly built coal fire,
which, as everyone knows, always gives out a more intense
heat, or with a fire from which the life has largely died out.
When the same recipe is used with success at one time and
results in failure at another time the fault can generally be
attributed to an oven of improper temperature. #
In mixing cakes lightened with yeast, observe the same
points considered essential to success in bread making. On
account of the tendency of sugar, butter and eggs to retard
36 FARM AND HOME COOK BOOK
fermentation it is advisable to add these only to a light sponge
or to a light bread dough. When filling cake tins the batter
should never fill more than two-thirds of the space. Draw
the mixture away from the center toward the corners or edges.
If this is done, the cakes when baked will have level tops, pro-
viding the oven was properly heated.
It is a saving of time, and results will generally be more sat-
isfactory, if, before beginning to mix a cake, the cook will see
to it that she has everything needed ready at hand and in such
condition that the ingredients can be put together quickly.

Farmer's Cake
When putting raised bread in pans to bake, leave out a
piece about half the size of a loaf. Keep it in raiser and cover
warm, while you get the following ready: 1 cup lard (melted,
warm, not hot), 1 lb currants, %
,1b raisins, 1% cups sugar, I
small cup molasses, 2 eggs, 1 teasp each ground cloves, ginger,
allspice, cinnamon and soda. Mix the warm lard, beaten eggs
and molasses and put in with dough. Then beat, and beat until
it is light and like batter, after which add sugar and beat all
again well. Lastly put in the floured fruit, but don't beat
just fold over and over until well mixed, and put in a roaster
in a hot oven, and cover and bake for 1% hours. Do not
open oven door until cake is cooked. If your bread is ready
to bake first, it does not hurt cake to leave it standing in warm
place until oven is ready. This cake is very good and sub-
stantial. —[Mrs. E. W., O.

Wedding Cake
have prepared this for all my children when they were
I
married, and everybody who has tasted this cake declares that
it is unsurpassed. Cream 1 lb sugar and 1 lb butter (or use
half butter and half shortening) add 12 eggs, one at a time,
,

1 lb sifted flour, 4 lbs raisins, seeded, 3 lbs currants, 2 lbs al-


monds, blanched and chopped fine, and 1 cup raspberry jam.
Put in a separate small bowl 1 or 2 nutmegs grated, 1 tablesp
cinnamon, 1 teasp cloves, and pour over it 3 wine glasses
good brandy and 2 wine glasses white wine. Cover the bowl
and let this stand while you are mixing the cake, then stir it
up, and pour it in the cake batter the very last thing. Mix
well, and bake at once in a moderate oven. It is best to line
the tin with well greased paper, and care must be used that the
cake will not burn at the bottom. These cakes will keep a year
or more. Do not bake ii too large tins. Use half the quanti-
ties if less cake is wanted. —
[Anon., N. Y.

Angel Food Cake


A moist and tender angel cake is one of the best things in
the art of cookery. ^
Remember that angel food Should never be
WHITE CAKES WITH EGGS 37

eaten the same day it is baked. when a week old.


It is better
The best that was ever baked tough when it is fresh.
will be
Keep in tightly closed tin box. The recipe which I have used
with success is as follows: Add a pinch salt to the whites of
9 eggs and beat till partly stifE, then add % teasp cream tartar
and beat till very stiff. Fold in gradually and very carefully
1% cups granulated sugar that has been sifted several times,
gift 1 cup best pastry flour half doz times, and fold lightly into
the sugar and eggs. Lastly add 1 teasp vanilla extract, and
pour the batter into an unbuttered pan which has been lightly
dredged with flour. Bake for 35 to 50 minutes, and when done
do not remove from pan until the cake is almost cold, after
which it can be easily loosened and lifted out. [H. E. S., Ind.—
Three In One Cake
This recipe will answer for a French cream cake, a whipped
cream cake, or a roll jelly cake. Beat 3 eggs and I cup sugar
thoroughly, then add 2 tablesp cold water and IVz cups flour
sifted with 2 teasp baking powder. Always stir this batter
in one direction. For a French cream cake bake in two round
layers. Split the cakes, while warm, and put together with
the following cream filling: Put 1 scant pt milk in a double
boiler to heat. Dissolve 2 tablesp cornstarch in a little cold
milk, add 1 beaten egg, and Vz cup sugar. Then pour this
mixture into the hotj milk and stir constantly until thick. Add
piece of butter size of an egg, remove from the Are and flavor
to taste, and spread between the layers. For the roll jelly cake
bake in a long bread pan in a not too hot oven, or the edges
will be hard and the cake will break when you try to roll it up.
When done turn out on a clean towel, spread with jelly or
jam, and roll up, leaving the cloth around the cake until it is
cool. For whipped cream cake, bake in two round layers, split
them while warm and put them together with sweetened
whipped cream flavored to taste. This is best eaten fresh.
[Mrs. A. I., la.

li^ Ponnd Cake


Cream '%' lbbutter (or half butter and half shortening)
With 1 lb brown sugar, add yolks of 6 eggs, one at a time, beat-
ing thoroughly, %
pt sour milk, in which dissolve 1 scant teasp
soda, 1 lb flour sifted with %
teasp nutmeg, and 1 lb each
chopped figs and raisins, dredged with flour. Lastly fold in
the beaten whites of 6 eggs. Bake slowly. —
[Mrs. A. C, W. Va.

Dried Apple Cake


Soak 2 cups dried apples over night. Drain off water, chop
flne, and cook in 2 cups molasses until thick. When cool add 2
cups sugar, 2 teasp each nutmeg, cinnamon, and allspice, 1 cup
38 FARM AND HOME COOK BOOK
shortening, 2 cups sour milk with 2 teasp soda dissolved in it
and ilour to make a stiff batter. This is an excellent recipe,

and makes four large loaves. [I. A. S., Me.
Prune Cake

To 1 cup sugar add 1 egg and 1 yolk, 4 tablesp sour cream,


and flour enough to make a thick batter, sifted with 1 teasp
each of soda and cinnamon, % teasp cloves and V4, teasp nut-
meg. Lastly mix in 1 cup stewed prunes pitted and chopped.
Bake in layers and put together with frosting made with the
white of the egg and sugar, or use whipped cream. This is ex-
cellent. — [L. A. B.

J Blackberry Jam Cake


Cream 1% cups sugar with %
cup shortening, add 3 eggs,
leaving out th^ white of one for the frosting, %
cup sour milk,
in which dissolve 1 scant teasp soda, 2% cups flour sifted with
1 teasp cinnamon, and last of all 1 cup of blackberry jam, mix-
ing it no more than necessary after adding jam. Sweet milk
may be used instead of sour milk by leaving out the soda and
adding 1 teasp baking powder instead. This is a delicious
cake. — [Miss B. C, Ore.

Strawberry Jam Cake


Cream % cup butter <v^ith 1 cup brown sugar, add yolks
3 eggs, 5 tablesp sour milk or cream, in which dissolve 1 teasp
soda, 2 cups flour sifted with 1 teasp cinnamon, and teasp %
each cloves and nutmeg, 1 cup strawberry jam, and lastly the
beaten whites of 3 eggs. Bake in layers, and put together with
boiled icing. —
[E. B. U., Mo.

Roll Cake With Buttermilk.


Mix 1 egg with %
cup sugar and add %
teasp soda dis-
solved in 6 tablesp buttermilk; then mix in 6 tablesp flour and
bake in a narrow, shallow tin. When done turn out on a
towel, spread with jelly, or any preferred filling, while the
cake is still warm, and roll it up, leaving the towel around it
until the cake is cold. This makes a small roll and is very
nice. — [Mrs. C. E. P., N. Y.

Brown Loaf Cake


Cream 2 cups brown sugar with % cup butter, (or butter
and lard mixed), add 2 eggs, % cup sour cream in which
has been dissolved 1 teasp soda, % cup water, ^, cake choco-
late dissolved in a little hot water, 1teasp vanilla, ana 2 cups
flour. This is my favorite recipe. — [Mrs. L. L. D., Va.
SPICE ANB FRUIT CAKES 391

Graham Cake
Beat 1 egg with 2 tablesp sugar, add 1 teasp salt, 1 pt butter-
milk, in which dissolve 1 teasp soda, and then stir in about 2
pts graham flour to make a moderately stiff batter (flours vary-
so that it is hard to name the exact amount). Lastly mix in 3
tablesp melted butter and bake in a dripping pan about 30 min-
utes in a moderate oven. —
[Mrs. B. B. M., Kan.

Nut Layer Cake


To% cup sugar add 1 egg well beaten, % cup sour cream
in which dissolve 1 level teasp soda, % cup molasses, and 2
cups flour. Bake in three layers. For filling use 1 cup thick
sweet cream whipped until stiff, sweeten with powdered sugar,
flavor to taste, and add 1 cup nut meats. —
[Mrs. W. C. T., N. Y.

Chocolate Cake

Cream% cup butter with 1 cup sugar, add beaten yolks 2


eggs, % cup grated chocolate dissolved in a very little hot
water, % cup buttermilk, in which dissolve 1 teasp soda, 2 cups
flour, and lastly the beaten whites of 2 eggs. Flavor with
vanilla and frost with white frosting. —
[Mrs. W. C. T., N. Y.

Steamed Fruit Cake


Cream %
cup butter with 1 %
cups sugar, add 2 eggs, 1 cup
sour milk, in which dissolve 1 teasp soda, and 3 cups flour
sifted with 1 teasp cinnamon and Vz teasp each cloves and
nutmeg. Lastly add 1 cup each raisins and currants and steam
the cake 1% hours, after which place In moderate oven for
15 minutes. —
[L. P., 111.

Layer Fruit and Nut Cake

Cream % cup butter with 1 cup sugar, add 1 egg, 1 cup


sour milk, in which dissolve 1 teasp soda, scant 2^^ cups flour
sifted with 1 teasp cinnamon, and % teasp each cloves and
nutmeg. Next add 1 cup chopped raisins, % cup candied lemon
or orange peel, cut fine, and lastly % cup nut meats and 1
teasp vanilla extract. Bake in layers and put together with
caramel filling. —
[L. P., 111.

White Fruit Cake


Cream 1 cup sugar and %
cup butter, add 2 eggs, 1 cup but-
termilk, and flour enough to make a stiff batter, sifted with
1 teasp each soda and baking powder.
. Flavor with lemon
extract, and lastly mix in lightly 1 cup chopped and seeded
raisins, dredged with flour. — [L. H., Minn.
40 FARM AND HOME COOK BOOK
Indian Cake

Mix 2 cups corn meal, 1 cup flour, W


cup sugar, 1 teasp soda
and 1 teasp salt. In another bowl break 3 eggs, beat them
up, and add %
cup melted butter which has been allowed to
cool. Then mix in 2 cups rich sour milk and pour this liquid
mixture into the flour and thoroughly mix the whole. Bake at
once in flat tin pans, or as a loaf cake. —
[Mrs. E. E. S., Pa.

Battermilk Fruit Cake

To 1 cup sugar add 6 tablesp melted butter, 1 tablesp


molasses, 1 egg, well beaten, 1 teasp soda dissolved in 1 cup
buttermilk, and 2 cups flour sifted with 1 teasp cinnamon and
% teasp each cloves and nutmeg. Lastly add 1 cup seeded
raisins, chopped fine and dredged with flour. Bake in a mod-
erate oven. — [Mrs. W. H. B., Vt.

Apple Pound Cake

Boil together 2 cups chopped fresh apples, scant 1 cup but-


ter, 1cup molasses, and 1 cup raisins, until the fruit is well
cooked. When this has cooled add 1 cup sugar, 1 cup butter-
milk, 3% cups flour sifted with 2 teasp cinnamon and 1 teasp
each cloves and soda. Lastly mix in 1 well-beaten egg.
C. C, N. T.
[Mrs. —
"W Raspberry Jam Cake
Cream %
cup butter with 1 cup sugar, add 3 eggs, 3 tablesp
sour milk, teasp each soda and cinnamon, and % teasp nut-
1
meg sifted with 1% cups flour. Lastly add 1 cup raspberry
jam. Bake in a square cake tin. —
[Mrs. E. P. C., Me.

Poor Man's Fruit Cake


To 1 cup brown sugar add % pt thick sour cream, %' teasp
soda dissolved in 2 tablesp warm water and then stirred into
% cup N molasses, % cup flour (measured after sifting),
and 1 tablesp each cinnamon and allspice mixed with the
flour. Beat all these ingredients together thoroughly and add
at the last 1 lb raisins, seeded, chopped and rolled in flour.

Bake about 1% hours in moderate oven. [Mrs. D. H. F., Col.
EgglesB Cake

Cream 1 cup sugar with %


cup butter, add 1 cup sour milk,
in which dissolve 1 teasp soda; 2 cups flour sifted with
% teasp each nutmeg and cinnamon, and 1 cup currants. —
CMrs. J. P., Me.
CAKES WITHOUT EGGS 41

Hot Water Cake (No eggs)

Cream % cup sugar with % cup lard, add 1 cup molassea


and 2% cups flour sifted with 2 scant teasp soda and % teasi^
each of nutmeg, cinnamon, allspice and cloves. Last of all
add 1 cup boiling water. When properly made this cake is as

light as a feather. [I. A. S., Me. ,

Dark Cake (No eggs)


Cream % cup butter and lard mixed, with 1 cup brown
sugar, add 1 cup sour milk, in which dissolve 1 teasp soda^
and 2 cups flour sifted with 1 teasp cinnamon and %
teasp each
cloves and nutmeg. Lastly add 1 cup chopped raisins dredged

with flour. [Mrs. L. E. G., N. Y.

Buttermilk Cake (No eggs)

To 1 cup sugar add 4 tablesp melted butter, 1 cup buttermilk.


In which dissolve 1 teasp soda, 2 cups flour sifted with spices to
suit taste. Lastly stir in 1 cup raisins, stoned and cut fine and
thoroughly dredged with flour. This cake Is also good with
the spices omitted. — [Mrs. J. K., N. T.

Chocolate Loaf Cake (No eggs)

Boil until it thickens Vz cup milk with 1 tablesp butter, and


% cup chocolate. Remove from fire and when cool add 1
cup sugar, 1 teasp soda dissolved in %
cup milk, and flour to
thicken to the proper consistency. Use vanilla as flavor.
[Mrs. E. R. S.. N. T.

New Bngland Cake (No eggs)

Cream % cup butter or scant % cup lard, or any other


good shortening, with 1 cup light brown sugar, add % cup
molasses, 1 cup sour milk, in which dissolve 1 teasp soda, 3
cups flour sifted with % teasp each spices to suit taste, % cup
cleaned currants, and % cup raisins, seeded, cut in haH, and
dredged with flour. Bake in a moderate oven. This will make
one large cake, or two small ones. —[Mrs. R. W., Me.

Graham Cake (No eggs)

Cream 1% cups brown sugar with 2 tablesp butter or


shortening, add 1% cups sour milk, in which has been dis-
solved 1 teasp soda. Mix together 2% cups graham flour, %
cup white flour, 1 teasp cinnamon, %teasp cloves, and sift
this into the first named ingredients. Lastly add 1 cup
raisins, seeded, cut fine, and well dredged with flour.
H. I. S., Ga.
—[Mrs.
42 FARM AND HOME COOK BOOK
Sour Milk. Cake (No eggs)
To 1 cup sugar add V2 cup melted butter, or butter and lard
mixed, %
teasp soda dissolved in 1 cup sour milk, and 2 cups
flour with spices to suit. Lastly stir in 1 cup or less seeded
and chopped raisins, dredged with flour. The spices may be
omitted. —
[Mrs. E. B. L., Me.

Pork Cake (Xo eggs)


Chop1 lb salt fat pork (no lean) very fine, and pour over
it % pt strong, boiling hot coffee, add 2 cups brown sugar,
1 cup molasses, and 1 teasp soda, then sift in about 6 cups flour
mixed with 2 teasp cinnamon, and 1 teasp each cloves and nut-
meg. Last of all add 1 lb seeded raisins, and %
lb citron or
candied orange peel cut fine. Bake in a moderate oven. This
makes two good sized loaves. An excellent cake, and will keep
for six months, or more. It is well to line the tin with greased
paper or to put an asbestos mat under the pan to prevent
burning. For the hot coffee boiling water can be substituted.
Some cooks add %
cup sour milk. —
[Mrs. R. L. W., Mass.

Chocolate Gingerbread (No eggs)

Mix 1 cup molasses with %


cup sour milk, add 1 teasp soda
dissolved in a little warm water, 3 tablesp melted butter, 2 oz
melted chocolate, and 2 cups flour sifted with 1 teasp each
ginger and cinnamon. Bake as a loaf cake or in layers. This
recipe may also be used for cookies by adding more flour. •

[Mrs. P. O. B., Mont

Plain or Nnt Cake (Xo eggs)

Cream % cup butter and % cup sugar, add % cup sour


milk with scant V2 teasp soda, and 1% cups flour sifted with
% teasp cinnamon and % teasp each nutmeg and cloves.
By way of variation add either 1 cup seeded and chopped
raisins, or 1 cup nut meats cut fine, or both. Even when we
have plenty eggs, we always make nut cake this way.
Mich.

[J. R.,

Fruit Cake (Xo eggs)

Cream 1 cup brown sugar with scant % cup butter, add %'
cup buttermilk in which 1 scant teasp soda has-been dis-
solved, 2 cups flour sifted with 1 teasp cinnamon, and % teasp
each of cloves and nutmeg. Lastly add 1 cup chopped raisins.
[Mrs. S. D. B., Mich.
CAKES WITHOUT BUTTER 43

English Walnut Cake (No butter, no eggs)


Dissolve Vz teasp soda in 1 cup buttermilk, add 1 cup sugar,
3 tablesp molasses and flour enough to make a medium stiff
batter, sifted with 1% teasp cream tartar. Lastly add 1 cup
walnut meats cut very fine. —
£Mrs. A. B. H., Va.

Apple Sauce Cake (No eggs, no milk)


Cream cup sugar and % cup shortening, dissolve 1 teasp
1
soda in a hot water and stir this in 1 cup sour apple
little
sauce, letting it foam over ipto the mixing bowl, then add 1%]
cups flour sifted with 1 teasp cinnamon and % teaSp each
cloves and nutmeg. Mix thoroughly and then put in 1 cup
raisins. Bake in a loaf tin about 45 minutes. This cake is
rich, moist, and most delicious, and best of all, cheap.
N. A. D., Mass.
[Mrs. —
Cheap Cake (No eggs, no butter)
Here is a good cheap cake or pudding which requires no
eggs, nor butter nor milk in the making. Put in the mixing
bowl 1 heaping tablesp lard, and pour over this 1 cup_ strong
coffee, then add 2 cups brown sugar, 1 teasp soda dissolved
in a little hot water, 3 cups flour sifted with % teasp each
cloves and nutmeg, and 1 teasp cinnamon —
1 cup raisins is an
improvment, but can be omitted. Served warm with a good
pudding sauce or just plain milk, this cake is excellent and
never fails. —
[Mrs. C. V. H., O.

Emergency Cake (No butter)

Break cup (do not beat), then flU the cup up


2 eggs in a
with rich sour cream, empty into a mixing bowl and beat vig-
orously, then add 1 level teasp soda, 1 cup sugar, 1 teasp any
preferred flavoring, and 1 cup flour. Bake in two layers. This
is a very tender and delicate cake. For a filling use scant
% cup sugar, % cup milk and 1 tablesp butter boiled together
until it bubbles and begins to look waxy. Then remove from
the fire, flavor and stir until it begins to thicken, and sprgad
between layers and on top. —
[Mrs. M. S., la.

Molasses Gingerbread (No butter)


To 1 egg, 1 cup molasses, 1 cup sour cream,
cup sugar add 1
% cup sour milk, 2 teasp soda, Vi teasp each of cinnamon, all-
spice and cloves and 3 cups flour. Bake in a biscuit pan, or
In two small pans. Fine. —
[Mrs. W. J. B., Me.

Cream Caramel Cake. (No butter.)


To 2 well beaten eggs add 1 cup sugar and % teasp soda dis-
solved in 1 cup rich sour cream. Then mix in 2 cups flour, to
44 FARM AND HOME COOK BOOK
which has been added 1 teasp baking powder. Bake in layers
and put together with a filling made of 1 % cups brown sugar,
% cup sweet cream or milk, and 1 tablesp butter, boiled till a
small amount dropped In cold water will form a soft ball.
Then remove from fire and stir.it until it begins to thicken, and
spread over the baked layers. —[Mrs. D. L. T., S. D.

French Date Cake (No butter)


Cream cup sugar with yolks of 3 eggs, add 1 scant cup
1
flour sifted with 1 scant teasp baking powder, then add 1 cup
chopped dates, I cup chopped walnuts, and lastly the whites
of the eggs beaten to a stiff froth. Bake in a loaf tin. Serve
with whipped, sweetened cream flavored with vanilla.
Wis.

[A. H.,

Cream Cake (Xo butter)


To cup thick sweet cream add 1 cup sugar, 2 eggs, and
1
2% cups flour sifted with 1% teasp baking powder. Bake in
layers and as a filling use 1 cup cream whipped stiff with 1
cup sugar added and a few drops of vanilla to flavor. It is
best not to prepare the cream filling until shortly before
serving. —
[Mrs. G. M., Ore.

Sunshine Cake (No butter)


Beat yolks of 4 eggs until stiff and add gradually 1 cup
sugar, beating well, then 3 tablesp cold water and 1 teasp
lemon extract or lemon jiiice. Next mix 1 % tablesp cornstarch
with 1 teasp baking powder and 1 scant cup sifted flour. Add
these ingredients slowly to the above mixture and lastly fold
in the stifily beaten whites of 4 eggs. My friends pronounce
this the best sponge cake they have ever tasted.
H., N. J.

[Mrs. M.

Sour Cream Spice Cake (No butter)


Mix thoroughly % cup each sugar, molasses, thick sour
cream and buttermilk, add 1 teasp soda dissolved in a little
warm water, then sift in 2 cups flour, mixed with 1 teasp each
salt and cinnamon, and % teasp allspice and cloves. Flavor
with 1 teasp lemon extract. Bake as loaf cake or in three
layers and put together with icing. —
[Mrs. B. B. M., Kan.

Rolled Sponge Cake (No butter)


To 4 well-beaten eggs add 1 cup sugar, 4 tablesp water, and
1 cup flour sifted with 1 teasp baking powder. Bake in a
long, narrow, shallow pan. When done -turn out on a clean
towel, and spread with any preferred jelly, or cake filling.
Roll up, and then roll in a towel to keep it in shape until it is
cold. — [Mrs. B. P. B.. Pa.
JELLY AND BUTTERLBSS CAKES 45

BoU Jelly Cake (Xo butter)


To3 well-beaten eggs add 1 scant cup sugar, 4 tablesp cold
water, and 1% cups flour sifted with 2 teasp baking powder.
Bake in a long, narrow, shallow tin, in a rather quick oven.
When done remove from tin,place on a clean white towel,
spread with jelly, and roll it up. Leave the towel rolled around
it until the cake is cold. Dust with powdered sugar before
serving. —
[Mrs. C. G. S.

Inexpensive Fruit Cake


Cream 2 cups brown sugar and 1 cup white sugar with scant
'.% cup shortening, add 2 eggs, ( one will do ) , 1 %
cups butter-
milk, in which dissolve 1 teasp soda (or 1% cups black coffee
and 3 teasp baking powder ) , add ilour to make the dough stiff
enough so it will hardly drop from spoon. Sift with the flour
1 teasp each cinnamon and ginger and a little less of cloves.
Lastly add 1 cup each raisins and currants well dredged with
flour. Bake two hours in moderate oven. I use milk pans.
When the cake is cool cover with the following icing Boil scant :

% cup white sugar and scant %


cup sweet milk until it hard-
ens when dropped from end of spoon. Then remove from fire
and add 1 teasp vanilla and %
cup each chopped seeded raisins
and walnuts, or any other nut meat. Beat until it begins to
harden and then spread fluickly over the cake. This cake will
keep for months and is better when two or three weeks old,
than when fresh. —
[L. J. P., Ore.

Soft Gingerbread
Cream % cup shortening with % cup sugar, add 2 eggs,
yolks and whites beaten separately, 1 cup molasses, 1 cup sour
milk, in which dissolve 2 scant teasp soda, and 3 cups flour
sifted with 1 tablesp cinnamon and 1 teasp each clove and
nutmeg. —
[Mrs. L. E, G., N. Y.

Hard Gingerbread
To cup brown sugar, add 1 cup butter and lard mixed, 1 pt
1
molasses, 2 teasp baking soda dissolved in 1 cup hot water,
and 1 tablesp each of ginger and cinnamon, and 1 teasp cloves,
sifted with flour enough to roll out nicely. Cut in small
pieces about % inch thick. —
^^[Mrs. B. P. B., Pa.

Gingerbread or Loaf Cake


To 1 cup molasses add 1 teasp soda dissolved in 1 cup sour
cream and 1 tablesp ginger sifted with 2 cups flour. This recipe
may be varied by using sugar instead of molasses. It also
makes a good dark loaf cake by omitting the ginger and add-
ing other spices to taste, with a few raisins.
N. H.

[Mrs. G. H. W.,
46 FARM AND HOME COOK BOOK
Cocoanut Gingerbread

To 1 cup molasses add %


cup boiling water and 2% cups
flour sifted witli 1 teasp each ginger and soda. Beat well,
then add % cup melted butter and beat again until smooth.
Bake in two layers in a moderate oven. Make a frosting of
1 cup powdered sugar wet with cream and flavor with vanilla.
Spread over the cake and sprinkle while still moist with grated
or shredded cocoanut. —
[Mrs. A. S., N. Y.

Gocoannt Ijoaf Cake

Cream % cup butter with 2 scant cups sugar, add 4 or 5


eggs, cup milk, 1 pt flour sifted with 2 teasp baking powder,
1
1 cup grated fresh cocoanut, and flavor with %
teasp almond
extract. —
Bake in a loaf tin. [A. H., Wis.
Potato Spice Cake

.Cream % cup butter with 2 cups sugar, add 3 eggs, 1%'


cups milk, ^, cup grated chocolate, 1 cup mashed potatoes,
% lb almonds, chopped, and 2 cups flour sifted with 1 teasp
cinnamon, 1% teasp each cloves and nutmeg, and 2 teasp
baking powder. —
[A. H., Wis.

Quick Sponge Cake

Beat 3 eggs separately until very light, add 1 cup sugar


and beat again, 1 tablesp milk and 1 cup flour sifted with
1 teasp baking powder.
H. B.. Mass.
Bake in a shallow pan. [Mrs. W. —
Velvet Sponge Cake

Boil 1 lb sugar with 6 tablesp water until clear; then pour


this hot syrup into the well-beaten whites of 6 eggs, beating
vigorously all the while, and after the mixture has cooled
some, add the beaten yolks of the eggs, and lastly 2 cups flour,
but no baking jwwder. — [Mrs. J. S. W., Pa.

liomon Sponge Cake

Beat to a cream 1 scant cup sugar and yolks of 4 eggs, add


grated rind and juice of 1 lemon, stir until creamy and then
add the beaten whites of 4 eggs and mix in lightly without
"beating 1 cup flour sifted with 1 teasp baking powder. It is
best to add whites of the eggs and the flour little by little,
alternately. The mixing must be done very lightly, as beat-
ing the batter makes this cake tough. —
[Anon., Col.
SPONGE AND EGG CAKES 47

Fairy Sponge Cake


This is an excellent cake to eat with fruits, ices, creams,
etc. Beat the yolks of 4 eggs with 2 cups sugar until very
light, add to this the grated rind and juice of 1 lemon, then
scant % cup boiling water in which 1 tablesp butter has been
dissolved. Then add gradually 2 cups flour sifted with 2 teasp
baking powder, and lastly the stifHy beaten whites of eggs.
It is best to sift the flour several times, as this makes a finer
grained cake. Bake in a loaf tin, and frost with a boiled
icing. —
IMrs. A. S., Tenn.

Gold Cake — Silver Cake


This recipe will use up in the two cakes the yolks and the
whites of the eggs, and do away with the objection of having
one or the other left over. For the silver cake cream ^^ cup
butter with 1 cup white sugar, add % cup milk, 1 % cups flour
sifted with 1 teasp baking powder, and flavor with lemon
extract. Lastly add the beaten whites of 4 eggs. For the gold
cake cream % cup butter or any good shortening with 1 cup
brown sugar, add the yolks of 4 eggs, %
cup milk, and 2 cups
flour sifted with 1 % teasp baking powder. Flavor with vanilla.
These are two fine cakes and the recipes have never
failed me. —
[Mrs. W. C, Mich.

Huckleberry Cake
To cup sugar add 3 tablesp butter, 1 egg, %" cup milk, 2'
1
cups flour sifted with 2 teasp baking powder. Lastly stir in '

1 pt fresh huckleberries. Bake in a square, shallow tin.


This is nice warm or cold, and may be eaten with or without,
sauce, as preferred. —
[Mrs. E. B. S., Pa.

Blackberry Cake
Cream %
cup butter with 1 cup sugar, add 2 eggs, (saving
out the white of one for icing), 4 tablesp cold water, 1 cup
cooked blackberries, juice and all, and 2 cups flour sifted with
1 teasp each soda and cinnamon, and % teasp cloves. Bake
in two layers and put together with any preferred icing. This
cake may also be baked in patty pans, the tops scooped out
when cold, and the cakes filled with sweetened whipped
cream. It is nice to serve these little cakes for dessert with
a generous portion of whipped cream heaped about
them on the plates. Do not whip the cream until shortly before
serving. — [Mr^. E. E. S., Pa.

Fresh Fruit Cake


This cake can be made with fresh berries of any kind, or
with pitted cherries. Cream 1 cup butter with 2 cups sugar,
add 3 beaten eggs, 1 pt milk and enough flour to make a stiff
48 FARM AND HOME COOK BOOK
fcatter, sifted with 3 teasp baking powder. Then dredge the
fruit with flour and stir in batter the last thing. Bake In
dripping pan. This is nice eaten warm, with butter or cream.
IMrs. O. T.. Mich.

Cornstarch Cake

Cream cup sugar with % cup butter, add % cup sweet


1
milk, %
cup cornstarch and 1 cup flour sifted with 1 teasp
cream tartar and scant % teasp soda. Flavor to taste and
lastly add beaten whites of 3 eggs. May be used for layer or
loaf cake. — [E. T., Va.

Ribbon Cake

Cream 1 % cups sugar with % cup butter, add 3 eggs, %


,

«up milk, and two cups flour sifted with scant 2 teasp baking
powder. Take out one-third of the batter and add to it spices
to taste and % cup currants. Bake two light layers and one
dark layer and put together with jelly or any preferred icing. •

lli. W. D., Mass.

Children's Cake

Cream cup sugar and 3 tablesp butter, add 1 egg, % cup


%
milk, and cup flour sifted with 1 teasp baking powder. Bake
1
in a square tin. Sprinkle sugar and cinnamon on top. This is
a plain, wholesome cake, much liked by children. [F.
I. L., Wis

Cheap Walnut Cake
Cream scant % cup butter or any other good shortening
with cup sugar, add 2 beaten eggs, ^ cup milk, 1^ cups
1
flour sifted with 2 scant teasp baking powder. Lastly add 1
cup chopped walnuts. Bake in a square tin, and when cold
frost, mark off in small squares and put half a walnut on each
square. —
[Mrs. S. E. P., Wash.

Mocha Cake
Beat 2 eggs add 1 cup sugar gradually, and 1%' cups
light,
flour sifted with 1 teaspcream tartar and % teasp soda; lastly
add % cup boiling milk. In which dissolve 1 teasp butter.
Beat until light and bake in two layers. When cool put
together with the following filling: Cream % cup butter with
1 cup powdered sugar, add 2 teasp strong black coffee, 2 teasp
powdered cocoa and 1 teasp vanilla extract. Frost top of cake

with any preferred icing. r[p. H. K., Pa.
MIXING THE CAKE BATTER.
ICING THE FINISHED CAKE.
MARBLE AND FEATHER CAKE 49

Tri-colored Marble Cake

Cream %
cup butter and 1 cup sugar, add yolks 3 eggs, one
at a time, and beat to a cream, then add 1 cup flour sifted
with % teasp baking powder, and beat well. Next add %
cup milk and beat the mixture to a creamy consistency. Then
sift in another cup flour with ^
teasp baking powder and lastly
stir in whites of 3 eggs. Flavor with lemon extract. The mix-
ture should not be stifCer than ordinary cake batter. Into a
well-greased and flour-dredged cake tin pour about one-third
of the cake mixture, and into the remaining batter put a few
drops of red coloring (I use the capsules which come with
gelatine), and 1 teasp vanilla extract. Beat all this well
together, and drop half of the pink batter in spoonsful unevenly
over the white batter in the tin. To the remaining batter
in the mixing bowl now add 1 tablesp grated chocolate or
cocoa, and after stirring well, pour over the first two layers in
the tin. Bake in a medium oven about 50 minutes to 1 hour.
When strawberries or raspberries are in season the pink batter
can be colored with fruit juices. —
[Mrs. H. L., Va.

Date Cake

Cream % cup butter with 1 cnp sugar, add 2 well-beaten


eggs, %
cup sweet milk, and 2 cups flour sifted with 2 teasp
baking powder. Lastly add % lb dates cut in fine pieces and
dredged with flour. Flavor with rose and frost with white
frosting. — [Mrs. W. C. T.. N. Y.

Cocoa Cake
Cream % cup butter with 2 cups brown sugar, add 2 eggs,
yolks and whites beaten separately, 1 cup sweet milk, in which
dissolve 1 teasp soda, %cup powdered cocoa, and 2 cups sifted
flour. Bake in loaf.-r-.IMrs. L. B> G., N. Y.

Plain Raisin Cake


Cream 2 cups sugar with 1 cup butter, add 1 cup milk and
3% cups with 3 teasp baking powder, 1 teasp cin-
flour, sifted
namon, and % teasp each cloves, allspice and nutmeg. Lastly
fold in 1 cup seeded raisins well dredged with flour, also, some
citron. If desired. This makes one large cake or two loaves. —
[M. B. A., O.
Feather Cake
To 1 oup sugar add 1 tablesp butter, 1 egg, %' cup sweet
milk, in which dissolve % teasp soda, 1% cups flour sifted
with 1 teasp each cream tartar and cinnamon, and % teasp
each cloves and nutmeg. This makes a nice plain cake. I

sometimes add % cup raisins for a change. [Mrs. B. D., Ida.
50 FARM AND HOME COOK BOOK
Rich Pound Cake
Cream % wltb 1 lb sugar, add 7 or 8 eggs, beat-
lb butter
ing the yolks and whites separately, and lastly add 1 scant lb
flour sifted with 1 teasp soda and 2 teasp cream tartar. Bake
in a slow oven. —
[Mrs. A. L. P., Va.

Spice Cake
Cream together 1 cup sugar with 1 cup shortening; add 2
eggs, 1 cup molasses and 1 cup strong, black cofEee. Next add
4 cups flour sifted with 2 teasp each of baking powder, allspice
and cinnamon, and 1 teasp each of cloves and nutmeg. This
will keep for weeks. —
[Mrs. C. E. P., N. Y.

Marble Spice Cake


For the white part cream % cup butter with 1 scant cup
sugar. Add 1 cup milk, 2 cups flour sifted with 2 teasp bak-
ing powder, and lastly the whites of 4 eggs. For the dark
part cream % cup shortening with 1 cup brown sugar, add
yolks 4 eggs, 1 scant cup molasses, 1 cup milk, and 3 cups flour
sifted with 2 teasp baking powder and spices to suit. Drop in
well greased tins by tablespoonsful alternately the light and
the dark batter. Bake in a moderate oven. —
[Mrs. C. E. D., 111.

Bibbon Layer Cake


For the white part cream Vz cup butter with 1 cup sugar,
add % cup sweet milk and 1% cups flour sifted with 1 teasp
baking powder. Lastly fold in 3 egg whites beaten stiff, and
flavor to suit. For the dark part cream % cup shortening, 1
cup sugar, add the yolks of eggs and % cup sour milk, in
which 1 teasp soda has been dissolved, 1% cups flour sifted
with cinnamon, nutmeg and cloves to taste, and lastly add
1 cup seeded raisins dredged with flour. Have the dark part
rather stiff and put in a well greased tin, pouring the light
batter on top of the dark. When cold ice with pink frosting.
[Mrs. M. I. R.. Mo.

1
Devil's Food
1
have found this recipe to be always successful. Into a
double boiler or in a pail which fits into the top of a teakettle,
put % cup sweet milk, % cup sugar, 1 well-beaten egg, and 2
squares chocolate shredded fine or broken into small pieces.
Stir and let this cook until it is thick and smooth, stirring it all
the while. When it has thickened, remove from the fire, and
let cool. In a mixing bowl cream % cup sugar with % cup
butter, add 2 well-beaten eggs, % cup milk, 1 teasp soda dis-
solved in a very little hot water, and scant 1 % cups flour. Fla-
vor with vanilla. Lastly add the chocolate mixture, stir all
srell together and bake for about % hour in a moderate oven.
POUND AND RAISED CAKE 51

Can also be baked in layers and put together with white frost-
ing. — [Mrs. F. S., N. Y.

Old-Fashioned Pound Cake


Cream 1 with 1 lb sugar, add one at a time the
lb butter
yolks of 1 doz eggs, 1 lb flour sifted with 1 teasp baking powder.
Add flour to the above mixture alternately with the whites of
the eggs. Bake in loaf tins lined with greased paper all around,
and put a sheet of greased paper over the tin while baking.
If the oven seems too hot, set a pan of water on the grate above
the cake. The success of this cake depends upon thorough
creaming of the butter and sugar, thorough stirring after each
egg yolk is added, and careful blending of the flour and egg
whites. The oven should be moderately heated, and the
baking watched carefully. —
[Mrs. W. B. B., Ga.

Dutch Cake
To about qt light bread sponge add 2 eggs, 1 cup sugar,
1
melted butter size of an egg, or % %
cup lukewarm water,
and flour enough to make a soft dough. Let it rise until it is
light, then spread on buttered pie plates, or milk pans, and
after rising again, bake in a moderate oven. When done wet
the top slightly with water, sprinkle with sugar and cinna-
mon, dot with pieces of butter, and return to the oven for a
few minutes. The same dough will answer for buns, cinnamon
rolls, and old-fashioned rusks. —
[Mrs. C. S., Kan.

Raised Coffee Cake


Scald 2 cups milk, add %
cup butter, %
cup sugar, and 1
teasp salt. When lukewarm add 1 compressed cake of yeast,
dissolved in %
cup lukewarm water, 2 well-beaten eggs, and
enough flour to make a stiff batter. Lastly add 1 cup raisins
and V2 cup citron cut fine. Let rise over night. In the morn-
ing stir up the mixture again and spread in buttered dripping
pans to a depth of about %
inch; cover and let rise, and then
spread over the top a frosting made as follows: Melt %
CUD butter, add %
cup sugar and 2 teasp cinnamon. When
the sugar is about half melted add 6 tablesp flour. Spread this
mixture over the top of cakes and bake from 20 to 30 minutes.
This makes two good-sized cakes. —
[Mrs. J. P. D., Neb.
52 FARM AND HOME COOK BOOK

PilUn^s and Prostitt^s


Beat the yolks of 2 eggs light, add 4 tablesp powdered sugar
and spread while cake is warm. — [Mrs. W. R. C, Pa.

Take confectioner's sugar (not powdered sugar) and wet


with enough sweet cream or milk so it will spread easily.
Flavor to taste. —
[Mrs. J. C. McC, Vt.

Dissolve 1 tablesp cornstarch in 1 cup milk, beat 1 egg well


with % cup sugar and add. Cook until thick and then flavor
with 1 teasp vanilla. Spread when cool. —
[Mrs. W. K., Cal.

Boil together until it thickens 1 cup sugar and 1 cup sour


cream. Remove from fire and add 1 cup nut meats. I some-
times use chopped dates or figs for variety. —
[Mrs. G. F., Minn.

in a double boiler' 1% cups milk, butter size of walnut,


Put
% cup sugar, 1 egg and scant % cup flour. Boil until it
thickens, stirring constantly.
y.. Me.
Flavor to taste. [Mrs. S. E. —
Boil slowly about to % %
hour 1 cup sweet cream with 2
cups maple sugar. Remove from fire, let it cool, then stir in
1 cup chopped English walnuts and beat until creamy.
J. C. H., Vt.
[Mrs. —
To 1 cup sugar add 1 egg, 2 or 3 grated sour apples and the
juice and grated rind of one lemon. Boil until It thickens,
stirring constantly.
R. N. P., N. Y.
Cool before spreading on cake. [Mrs. —
A^o the beaten white of 1 egg add 1 cup sugar. Mix thor-
oughly and then add 1 cup strawberries, crushed. Beat
together with an egg beater until it is as thick as whipped
cream. — [O. A., Cal.

Boil until it candies 1 cup brown sugar, %' cup sweet milk,
1 tablesp flour and 1 tablesp butter. Remove from fire, beat
until creamy and spread between layers and on top of cake. —
[Mrs. R. A. G., N. T.

Soak
1 teasp granulated gelatine in 3 tablesp hot water.
When dissolved and cooled oS a little, add 1 cup confectioner's
sugar and beat until smooth. Spread at once, or this Icing will
set. —
[Miss L. E. F., Can.
CAKE FILLINGS AND FROSTINGS 53

Cook in a double boiler until it thickens 1 pt sweet cream


or rich milk, 1 egg, 1 tablesp cornstarch and pinch of salt. Stir
constantly and after it has thickened remove from fire and
flavor to taste. —
[Miss B. C, la.

Boil until it threads % lb maple sugar and % cup milk.


Remove from fire and pour the hot syrup over the beaten whites
of 2 eggs. Stir until it begins to thicken, then spread quickly
between layers of cake. —
[E. L. McG., Mich.

Stir well and thickens 1 cup sugar, I cup


let boil until it
sweet milk, 4 tablesp grated chocolate or cocoa, and yolks of 2
eggs. Remove from fire, add 1 teasp vanilla, beat well, and
spread between layers. — [Mrs. R. A. G., N. Y.

Set 1 cup thick, sweet cream on ice until it is cold and stiff
and whip with an egg beater as you would egg white, then
add sugar and flavoring to taste. It is best not to prepare this
filling until shortly before wanted for serving.
N. D.
[Mrs. V. A. H., —
To 1 cup maple sugar add 1 cup coffee sugar and 1 cup sweet
cream. Heat slowly until it dissolves and then boil steadily
for about % hour. Remove from fire, add 1 cup chopped pecan
nuts, stir until cold, and spread between cakes.
H., Vt.
[Mrs. J. C. —
To % cup sugar add 2 tablesp flour, a little grated orange
rind, % Cup orange juice, 2 teasp lemon juice, 1 teasp butter
and I beq^en egg. Mix in order given and cook in a double
boiler, stirring constantly until thick. Cool before spreading
on cake. —
[Mrs. J. S. D., N. Y.

Here is a good substitute when cream is not at hand Scrape :

or grate 1 good-sized apple into I cup of sugar. Keep on mix-


ing to prevent the apple from turning dark, then add the
beaten white of 1 egg and beat for about 20 to 30 minutes. Add
vanilla flavor. —
[Mrs. C. W. J., O.

Melt teasp butter with 1 tablesp flour, stir in the grated


1
rind of 1 juice of 2 lemons, with 1 cup sugar, 1
lemon and the
egg and %
cup water. Boil until it thickens and spread
between layers of cake. This will taste better if kept a day or
two before cake is cut. [E. L., Neb.—
Cook it is thick and ready to candy, 2 cups brown
until
sugar, cup thick cream, and butter size of walnut. Remove
%
from fire, beat until cool and add 1 teasp vanilla. Sometimes
I use white sugar and lemon flavor, and add grated cocoanut
at the last. — [Mrs. V. A. H., N. D.
54 FARM AND HOME COOK BOOK
Boil 1 cup sugar with % cup water until it threads, thea
pour on the beaten white of 1 egg and beat until smooth, after
which add % cup each of figs and raisins cut fine, % cup wal-
nut meats cut fine, and % cup grated cocoanut. Spread
between and on top of cake. —
[Mrs. H. M., Mo

psfut white of 1 egg in a deep bowl, add 1 cup sugar and 1 cup
red raspberries crushed and the juice drained off. Whip for
about % hour. If beaten long enough, this filling will be stiff
and light, like whipped cream. It does not soak into the

cake at all, and is truly delicious. [Mrs. S. C. S., N. Y.

This makes a nice, glossy frosting for the top of a cake.


Boil together for a few minutes 1 heaping tablesp grated choco-
late, 2 tablesp sugar and 1 tablesp boiling water. Remove from
fire, flavor with vanilla, and spread on cake before icing is cold,
using a broad-bladed knife dipped in cold water to smooth it.
If the icing seems too thick, add a little more boiling water,
but never use cold water. — [Miss U. R., la.

Soak 1 scant tablesp granulated gelatine in enough cold


water to cover it. When it is soft add scant % cup boiling
water and stir till dissolved, then add % cup sugar and any
preferred flavoring. Beat with an egg beater until the mix-
ture is white and begins to get firm. Before it gets too stiff,
beat into it 1 pt of whipped cream. The cream should be
whipped first, and the gelatine mixture should be added to it
gradually. This filling will keep stiff indefinitely. Be careful
not to use too much gelatine. — [Mrs. K. R. F., Tex.,
eookies, ©Packers, and Small Gakes
O keep the cookie jar replenished keeps
many a mother and housewife busy and
often necessitates a baking every week, for
not only the young folks but "children of an
older growth" frequently manifest their
fondness for these wholesome little dainties
by surreptitious inroads on the reserve supply, much to the
dismay of the indulgent cook, who, however, apparently
ignores these small depredations and wisely looks upon
them as a tribute to her skill. Every one has his or her
favorite cookie, but a little variety is generally welcomed
by all. If you find among the following recipes any that
are new to you, but "sound good," why not try them? A
change will vary the monotony for the cook and provide a
delightful surprise for the family.

Brown Cookies
Cream %cup shortening with 2 cups brown sugar, add 1
egg, 1 heaping teasp soda dissolved in 1 cup sour cream, and
flour enough to make a soft dough. Bake in hot oven and
watch closely, so_they will not burn. —
[Mrs. J. P., Minn.

Chocolate Cookies
Cream %
cup butter or shortening with 2 cups brown sugar,
add 2 eggs, 1 scant cup grated chocolate, melted, and flour
enough to roll very thin, sifted with 1 teasp baking powder.
[Mrs. C. B. G.. Ariz.

Christmas Cookies
The ingredients required
for these eookies are 1 qt molasses,
1 pt sugar, tablesp lard, 2 teasp each soda, cinnamon and
1
caraway seed, and 1 tablesp cloves. Mix the soda and spices
in the flour. Boil the molasses and pour over the flour, melt
the lard and put in last. —
[M. K. G., la.

Graham Cookies
To 2 cups sugar add 2 cups sour cream, 5 cups graham
flour sifted, 2 well-beaten eggs, 2 tablesp molasses, 2 teasp each
55
56 FARM AND HOM E COOK BOOK
soda and cinnamon, and 1 teasp salt. Have ready well greased
tins and drop batter on it by teasfioonsful about 2 or 3 inches
apart. Dip the teaspoon in cold water every time before dip-
ping it into the batter again. Sprinkle the cookies with sugar
and bake in a quick oven. — [Mrs. A. W. T., Mich.

Buttermilk Molasses Cookies


Cream1 cup lard with 1 cup brown sugar, add 2 cups
molasses, 2 even tablesp soda dissolved in 1 cup buttermilk, 1
teasp each ginger and cinnamon, sifted with flour enough to
make a stiff dough. Let stand over night, roll out, cut, spread
with sugar, and bake in a quick oven. This is a never-failing
recipe which has been used a long time in our family.
M. C, Mich.

[E.

Coffee Ginger Cookies


Thoroughly mix 1 cup shortening with 2 cups sugar, add 1
cup molasses and 3 teasp soda dissolved in 1 cup hot, black
coffee. Let cool, then add 1 beaten egg, 2 teasp vanilla, a little
salt, and flour enough to roll, sifted with 3 teasp ginger. Roll
soft, cut, and bake in a quick oven. — [Mrs. G. A. S., N. Y.

Maple Sugar Ginger Cookies


Cream 1 cup butter, add 2 cups maple sugar rolled fine, 1
egg, % cup sour milk, in which dissolve 1 teasp soda, flour
enough to make a dough that can be rolled, sifted with 1 teasp
each salt and ginger, and % teasp cream tartar. Roll % inch
thick, cut in squares, and bake in a slow oven. —
[M. P., N. H.
Ginger Cookies (No eggs)
Cream cup shortening with 1 cup sugar, add 1 cup molasses,
1
1 cup hot water, in which dissolve 2 teasp soda, and flour
enough to make a stiff batter, sifted with 2 teasp each ginger
and cinnamon. Let this batter stand a while, so as to give the
flour a chance to swell, as the hot water takes the place of eggs.
Use no more flour than necessary to form a soft dough for
rolling out. These are excellent and economical cookies, and

Mich.

the only trick is to use as little flour as possible. FMrs B G '

Soft Ginger Cookies


Stir together 1 cup sugar, 1 cup molasses, 1 cup shortening,
1 egg, 1 yolk of an egg, 1 tablesp vinegar, 1 heaping teasp
ginger, 1 level teasp soda dissolved in a little warm
water
and flour enough to make stiff. Roll, cut out the cookies, and
dip the tops in the white of an egg (do not beat the
white)
then dip in sugar. Bake in a moderate oven and watch
fully, as they burn easily.— [Mrs. J. J. M., 111.
care-
MOLASSES AND MAPLE SYRUP COOKIES 57

Sorghum Cookies
Put pt best sorghum, or molasses, in an agate pan with
1
2 heaping tablesp butter, and let It heat to the boiling point.
Then stir in 1 pt flour, and when cold add 2 eggs, well beaten,
1 teasp each cinnamon and ginger, and 1 teasp soda dissolved
in 1 tablesp sharp vinegar. Also add a little cloves, if the fla-
voring is liked, and then flour enough to roll thin. Bake in a
moderate oven. —
[B. W., Wis.

Molasses Gookies
Beat 1 egg, add 1 cup molasses, 3 tablesp vinegar, scant 1
cup lard, 3 teasp soda dissolved in % cup hot water, 1 tablesp
ginger sifted with flour enough to make a dough that can be
handled. Roll % inch thick, cut in any desired shape, and
bake in hot oven, watching carefully so they will not burn. —
[I. A. S., Me.

Marbled Cookies
Cream 1 cup butter with 2 cups sugar, add 4 well-beaten eggs
and 3 cups flour sifted with 1 teasp soda and 2 teasp cream
tartar (or substitute for the soda and cream tartar 2 teasp
baking powder) Divide the dough and in one half mix %
.

cup grated, melted chocolate and to the other half add the
juice and grated rind of an orange. Add more flour to each
half if necessary. Combine both portions into a streaked lump,

and roll thin. Bake in rather hot oven. [Mrs. J. W., N. Y.
Popcorn Cookies
To 2 well-beaten eggs add 1 cup granulated sugar, 1 teasp
vanilla, %
teasp soda dissolved in a little warm water, 1 teasp
cream tartar sifted with flour to make a dough stiff enough to
roll thin. Bake in a quick oven. When these are properly
made you will readily see why I call them popcorn cookies.
[Mrs. A. W. S., Pa.

Eggless Cookies
Creamcup butter with 2 cups sugar, add 1 cup milk, and
1
1 teasp baking powder gifted with flour enough to make a
dough of the proper consistency. These will keep nice and
fresh (or weeks. — [A. C. S., Miss.

Maple Syrup Cookies


To 1 beaten egg add T cup maple syrup, 1 teasp soda dis-
solved in a little hot water, 6 tablesp melted lard, salt and
ginger to taste, and flour enough to make a dough that can be
handled. —
[L A. S., Me.
58 FARM AND HOME COOK BOOK
Batter Cookies
Cream cup butter with 1 cup sugar, add 1 egg and 4 tablesp
1
sour milk, in which dissolve 1 level teasp soda. Beat this mix-
ture well, then add enough flour so the dough will not stick to
the hands. Roll very thin, cut, and bake in a hot oven.
[Mrs. B. W., Wis.

Anise Cookies
To sugar (scant) add 1 tablesp butter, 3 or 4 eggs,
1 lb %
cup almonds, blanched and chopped, %
teasp anise seed, and
flour to make a dough stiff enough to knead, sifted with 1
teasp baking powder and a little salt. Form In a loaf about 4
inches wide and 1 inch thick, let stand over night, and in the

morning cut up in slices and bake. [A. H., Wis.
Cocoanut Cookies
Beat 2 eggs until light, add gradually 1 cup sugar, cup%
grated or dessicated cocoanut, 1 cup thick, sweet cream, and
3 cups flour sifted with 3 level teasp baking powder and 1
teasp salt. Roll to %
inch thick, sprinkle with some cocoanut
and then roll down to %
inch thick, and cut out and bake.—"
[Mrs. C. J. C, Wis.

Buttermilk Cookies (\o eggs)


Cream scant % 1 cup sugar, add 1 cup butter-
cup lard with
milk, in which dissolve teasp soda, 2 teasp lemon or vanilla
1
extract, salt to taste and flour to stiffen. Roll out quite thick,
cut, and bake in a quick oven. —
[Mrs. J. H. W., Me.

Wheat Cookies (No eggs)


Cream % cup butter with 2 scant cups sugar, add 1 teasp
soda dissolved in % cup hot water, then add 2 cups crushed
(steamed) wheat. Roll thin like ginger snaps, and bake in
moderate oven. Rolled oats may be substituted for the wheat.
[C. M., Pa.

Walnut Cookies
Cream %
cup butter with 1 cup sugar, add 1 egg, % cup
milk, 1 cup walnut meats cut fine, 1 teasp vanilla, and 1 teasp
baking powder mixed with flour enough to make a stiff drop
batter.
Mass.
Drop in little cakes on greased tins. [Mrs. R. C,—
Peanut Cookies
Cream4 tablesp butter with %
cup sugar, add 2 eggs, 4
tablesp milk, 1 teasp lemon extract, a little salt, and 1 cup
OATMEAL COOKIES AND MACAROONS 59

baking powder. Lastly add 1 cup


flour sifted with 2 teasp
chopped peanuts. Drop on buttered tins by tablespoonsful,
and bake in a moderate oven. This makes about a dozen
cookies. —
[E. H., Wash.

Oatmeal Jelly Cookies


Cream 1 cup butter and 1 cup lard with 1 cup white sugar
and 1 cup brown sugar, add 8 tablesp hot water, in which
dissolve 1 teasp soda, then stir in 6 cups oatmeal 3 put through
— (

the meat chopper fine cut), and lastly add 2 cups flour. Roll,
cut and spread with the following filling and fold over: Fill-

ing To 1 lb seeded and chopped raisins add 1 cup sugar and a
little water and boil until the consistency of jelly.
W. R.. Mich.

[Mrs. F.

Oatmeal Xnt Cookies


Cream scant %
cup butter, add gradually 1 cup light brown
eugar, then 2 well-beaten eggs, and 4 tablesp sweet milk.
Next stir in 2 cups rolled oats, and when these are well mois-
tened, add 1 cup flour sifted with 1 level teasp each soda and
salt, also cinnamon, cloves and nutmeg to taste. Lastly add
1 cup seeded and chopped raisins and % cup chopped nut
meats dredged with flour. Drop by teaspoonsful on buttered
tins far enough apart so they will not crowd and run together.
If the batter does not seem stiff enough, add more flour.
[Mrs. J. A. W., Mo.

Oatmeal Cookies
Cream 1 cup butter and lard mixed, with 1 % cups sugar, add
3 eggs, % cup sour milk, in which dissolve 1 teasp soda, 2
cups rolled oats, 2 cups flour, sifted with a little salt and I heap-
ing teasp cinnamon. Lastly mix in 1 cup seeded and chopped
raisins. Drop by spoonsful on buttered tins, and bake in a
moderate oven. — [Mrs. M. D. M., Wash.

Oatmeal Macaroons
Beat 2 eggs light, add 1 cup sugar, 1 teasp vanilla, 2% cups
rolled (steamed) oats, 1 teasp baking powder, a little salt, and
1 tablesp melted butter. Drop by teaspoonsful on greased tins,
and bake. When done slip a knife under each cookie, carefully
remove from tin, and cool. — [Mrs. R. C, Mass.

JeUy Jumbles
Cream % cup butter with 1 cup sugar, add 1 egg, % teasp
soda dissolved in % cup sour milk, and flour enough to roll.
Roll about % inch thick, cut with biscuit cutter and from
half of these cut out the center with a large thimble. Spread
60 FARM AND HOME COOK BOOK

jelly over the biscuit halves, cover with the doughnut halves,
and bake. This will make about 23 jumbles. —[Mrs. A. R. w.,
Mass.
Russian Rocks
Cream 1 scant cup butter with 2 cups brown sugar, add 3
eggs, one at a time, 1 % teasp soda dissolved in % cup boiling
water, 1 lb seeded and chopped raisins, 1 lb nut meats, cut
fine, % teasp each cinnamon and cloves, sifted with 3 cups
flour. Drop by teaspoonsful on greased tins, and bake. —
[M. R.. Tex.

Date Rocks
Cream 1 % eup sugar, add 3 eggs, 1 teasp
cup butter with
soda dissolved in 2 tablesp water, flour enough to make a stiff
batter, sifted with 1 teasp each cinnamon and allspice, and
lastly add 2 lbs dates, pitted and cut fine. Drop by spoonsful
on greased cookie pans, and when baked brush with any pre-
ferred icing. —
[Mrs. C. W. S., Wis.

Ginger Snaps
Cream 1 1 cup sugar, add 1 cup molasses
cup butter with
and 1 tablesp ginger, 1 teasp soda dissolved in a little water,
and as much flour as can possibly be stirred in (not kneaded).
Pinch off pieces about the size of a marble, roll in the hands,
pat flat and put on well greased tins, allowing space between
each one for spreading. Bake in a moderate oven until a nice
brown, and leave in the pan until they cool sufficiently to be
"snappy." — [E. B. U., Mo.

Ginger Snaps (Xo shortening)


To 1 cup molasses add
1 cup sugar, 2 eggs, 1 scant tablesp
soda, teasp ginger, pinch salt, 1 tablesp vinegar, and flour
1
enough to make a soft dough that will roll. Roll very thin and
bake in a moderate oven. These will not harden until they
are cold. —
[Mrs. S. M. A., N. Y.

Ginger Snaps with Buttermilk


Thoroughly mix 1 cup lard with 1 cup sugar, add 1 pt
molasses, 1 cup buttermilk, in which dissolve 1 tablesp soda,
and 1 tablesp ginger sifted with enough flour to make a stiff
dough. Let stand over night, roll thin, cut, and bake in a hot
oven. — [Mrs. D. A. F., Pa.

Coffee Drops
Mix 2 cups sugar with6 or 7 tablesp lard, add 2 eggs, 1 cup
molasses, 2 teasp soda dissolved in 1 cup hot coffee, and 1 teasp
SPONGE, GINGER AND COCOANUT DROPS 61

allspice sifted with about 5 cups flour. Drop by teaspsoonsful


on buttered tins. Bake in quick oven. Remove from tins, lay
on a board to cool, and pack away in jars with bits of cheese-
cloth laid between each layer.— [Mrs. C. H. H., N. Y.

Ginger Drops

To 1 cup N O molasses add 1 cup melted shortening, % cup


melted butter, ^s cup sugar, 1 tablesp ginger, scant % cup
water, in which dissolve 1 teasp soda, and flour enough so
that the batter can be dropped by teaspoonsful. Lastly add
2 well-beaten eggs. Bake quickly. It is best to try a little
before adding too much flour, or they will be spoiled. Drop
the batter by spoonsful about 2 inches apart on well greased
tins. For the sake of variety I sometimes add % cup grated
cocoanut or % cup currants, or same quantity of chopped
raisins, or 1 tablesp mixed spices and %teasp black pepper. —
[Mrs. B. J. C, Neb.

Sponge Drops

Beat 3 eggs together, add I cup sugar, and 1 cup flour


sifted with 1 teasp cream tartar. Dissolve% teasp soda in
a little warm water and stir this through the batter thoroughly.
Flavor to taste. Drop by teaspoonsful on buttered tins, and
bake in a hot oven. — [Miss E. W., N. H.

Oatmeal Drops

Cream 1 cup butter with 1 cup brown sugar, add 2 eggs, %'
cup sour milk, in which dissolve 1 teasp soda, 2 cups oatmeal
and 2 cups flour sifted with 1 teasp cinnamon. Lastly add I
cup currants and % cup nut meats lightly dredged with flour.

Drop by spoonsful on greased tins and bake. [Mrs. J. L.
K., la.
Cocoannt Drops

To 1 grated cocoanut add ^^ to % lb sugar and 2 or 3


eggs. Drop by teaspoonsful on buttered tins, far enough apart
so they will not run together, and bake a light brown. —[Mrs.
W. H. C, N. C.
Sonr Cream Cakes (Xo batter)
To1 well-beaten egg add 1 cup sugar, 1% cups sour cream
In which dissolve I teasp soda, 1 tablesp of any preferred fla-
voring, and 2 teasp baking powder sifted with flour enough to
roll. Cut % Inch thick. These cakes will rise, and are like
small sour-cream sponge cakes. — [Mrs. R. A. G.. N. Y.
62 FARM AND HOME COOK BOOK

Spice Squares

To 1 cup sugar add 4 tablesp melted butter, 2 tablesp molas-


ses, 1 egg, 1 cup sour milk, in which, dissolve 1 level teasp
soda, 2 cups flour sifted with 1 teasp cinnamon and %
teasp
each cloves, nutmeg and allspice. Beat well for about two
minutes and then turn into a square tin, having the batter no
more than about 1 inch deep. Sprinkle granulated sugar on
the top and bake about 40 minutes in moderate oven. When
cold cut in squares and put away in stone crock. These cakes
are better the day after they are baked. —
[J. C. W., Mass.

Cream Puffs

Melt %
cup butter in 1 cup hot water and when boiling beat
in 1 cup flour. Stir until it works up in a ball and does not
stick to the pan, then remove from fire and cool, after which
stir in 3 eggs, one at a time, without beating any more than is
necessary. Drop tablespoonsful of this mixture on buttered
tins, and bake in a moderate oven, until light brown. When
cool make little openings in the sides of the puffs and fill
with whipped and sweetened cream, or with a cream made by
boiling together 1 cup milk, 1 egg, scant % cup sugar, and 2
tablesp flour. Flavor with lemon or vanilla.
Mass.

[Miss F. C. A.,

CaraTray-seed Cup Cakes


Cream %
cup butter with 2 cups sugar, add 2 well-beaten
eggs, 2 cups sour cream, in which dissolve 1 teasp soda, 2
tablesp caraway-seed, and flour enough to make a stiff batter.
Bake in well greased iron gem pans in a hot oven. Don't fill
the gem pans more than half full. —
[R. A. McD., S. D.

Oatmeal Date Cakes


Cream 1 cup butter with 1 cup sugar, add 1 tgasp soda
dissolved in %
cup water, 2 cups rolled oats, and 3 cups flour.
Roll out %
inch thick, spread half of the dough surface with
dates, pitted and cut fine, turn the other half of the dough
over it, roll thin, cut out, and bake. —
[S. B. F., Cal.

Lady Fingers
Beat to a cream 1 cup sugar and 2 eggs, add 4 tablesp milk,
and flour enough to thicken, sifted with 2 scant teasp baking
powder. Roll and cut in small pieces size of finger and bake in
quick oven. When cold dust with powdered sugar. [Miss I
J. K., Minn.
OATMEAL. AND GRAHAM CRACKERS 63

Strawberry Fingers
Boil together 1 cup fresh, cold water and %
cup butter. Into
this boiling mixture stir 1 cup sifted flour, and stir constantly
until it rolls together In a ball. When partly cool, add 4 eggs,
beating in one at a time, but do not beat the eggs separately.
Drop this mixture on a thin, buttered tin in long, narrow
strips, one inch apart. Bake in a moderate oven until well
risen and a delicate brown
The oven door should be
— %
hour is generally enough.
left open a few minutes before remov-
ing the fingers therefrom. This will prevent them from col-
lapsing. When
cool split the fingers on one side, fill with
crushed strawberries, or strawberry jam. Spread tops of
fingers with an icing colored with the berry Juice.
P., N. H.
[Mrs. N. —
Sugar Crackers
Cream1 cup butter with 2 cups sugar, add 1 egg, teasp %
soda dissolved in %
cup cold water, and 1 teasp cream tartar
sifted with flour enough to roll. Mix soft, roll thin and bake
quickly. These crackers are crisp and delicious.
R., N. Y.

[Mrs. E. W.

Cheap Oatmeal Crackers


To cup rolled oats add 1 cup flour with a small pinch bak-
1
ing powder, a little salt, and 1 tablesp sugar. Rub 2 tablesp
butter in this mixture and just enough water to hold it
together. Roll out thin on a floured board, cut and bake. >

[M. L. Q., Me.

Graham Crackers
Cream cup butter with % cup sugar, add % teasp soda
%
dissolved in % cup water, about a handful white flour, and
enough graham flour to roll. Roll thin, cut in any desired
shape, and bake in a quick oven. [R. W., Mo. —
Lemon Crackers
.'
Cream cup snortening with 2% cups sugar, add 2 eggs, 1
1
scant cup milk, 1% teasp baking ammonia, with flour enough
to make a stiff batter. Let stand about 3 hours to rise, then
add a little oil of lemon, and flour enough to make batter a
little stiffer than for cookies. Roll, cut, and bake. [Mrs. S. —
E. F., Cal.

fiattermilk Crackers
Cream % lb lardwith 2 lbs sugar, add 1 teasp soda dissolved
in scant 1% pts buttermilk. Flavor with a little lemon, if
64 FARM AND HOME COOK BOOK

liked, and then sift in 2^^ qts ilour, or perhaps a little more,
if needed. Roll thin, cut with a small, round cutter, prick
with a fork, and bake in a not too hot oven. —
[Mrs. N. P., N. H.

Cheese Crackers

Spread a layer of puff paste with some grated cheese and


a cayenne pepper. Double up paste, roll out again rather
little
thin, and cut it with a small, round pastry cutter. Glaze with
the white of an egg, lay the crackers on a floured tin, and bake
In a quick oven to a pale straw color. —
[Mrs. J. P. Q., N. Y.

Whole-wheat Crackers

Into about 2 qts whole-wheat flour, sifted with 1 tablesp


baking powder, cut 1 cup shortening. In another bowl break
3 eggs, beat well, add 3 tablesp sugar, 1 tablesp salt and 1%
pts water. Add this to the flour and shortening mixture, and
if necessary add more flour. Roll as thin as pie crust, prick
with a fork, cut in squares or in any fancy shape desired, place
on lightly greased tins, and bake in a moderately hot oven
until brown. After they are done let them stand in the oven
a few minutes with the door open, to let the crackers dry out.
They will then be nice and crisp. Oraham crackers can be
made by following this same recipe, hut substituting graham
flour for the whole-wheat flour. —
[S. E. H., Cal.

Graham Wafers
Cream 1 cup butter with 1 cup sugar, add 1 cup sour cream,
in which dissolve 1 teasp soda, mix soft with graham flour, roll
thin, and bake quickly. These are wholesome and good for
the children. —
[Mrs. E. W. R., N. Y.

Vanilla Wafers
Cream %
cup butter with 1 cup sugar (or use lard and but-
ter mixed), add 1 egg, 4 tablesp sweet cream, 1 scant tablesp
vanilla, 1 % teasp cream tartar and scant % teasp soda, sifted
with flour enough to roll. Roll very thin and bake quickly.

These are fine. [Mrs. A. S., N. H.

Ice Cream Wafers


Make a meringue of the thoroughly beaten whites of 2
eggs, pinch salt and 2 tablesp powdered sugar, then add %'
cup chopped nut meats and spread this mixture on plain wafers
or salted crackers, and bake only just long enough to cook
the meringue. This is nice to serve with ice cream.
J. P.. Wis.
TMrs. A. —
^^^^HH
GRAHAM AND NUT WAFERS 65

Wheat Wafers
To 1 pt -whole-wheat flour add % teasp salt, rub in 1 tablesp
butter and make Into a stiff dough with milk. Break off bits
size of a walnut, and roll very thin. Bake in a hot oven until
a golden brown. — [E. E. K., Mass.

Peanut Wafers

Cream 2 tablesp butter with %


cup sugar, add 1 well-beaten
egg, 2 tablesp milk, %
cup flour sifted with 1 tevel teasp, bak-
ing powder, and %teasp salt. Flavor with 1 teasp lemon
Juice, and last of all mix in %
cup finely chopped peanuts.
Drop by spoonsful on ungreased pans about 1 inch apart, and'
place half a peanut on top of each wafer. Bake about 12 min-
utes In a moderate oven. This recipe will make 24 wafers.—'
[K. A. D., N. D.

Walnut Wafers
To 2 well-beaten eggs, add %lb each white sugar and brown
sugar, 5% tablesp flour sifted with V2 teasp baking powder
and % teasp salt, and ^ cup black walnut meats, cut fine.

Drop by spoonsful on greased pans and bake. [C. B. O., Kan.
Delmonico Cakes

Grate ^A cake (1 cup) unsweetened chocolate into a bowl,


then pour over it % cup boiling water in which 1 teasp soda
was dissolved. Let this mixture stand while preparing the
following : Cream % cup butter with 2 cups brown sugar, add
2 eggs, % cup sour milk, and 2% cups flour. Mix well and
then add the chocolate mixture. Bake in shallow, square tins.
When nearly cool, ice and cut into cubes about 2 inches square.
[L. E. W., Mich.

Snow Balls

Mix % cup lard with 2 cups sugar, add 2 eggs, 2 cups sour
milk or buttermilk, into which dissolve 1 teasp soda, and flour
enough to make a batter a little stiffier than cake batter. Beat
until smooth and fill well greased iron gem pans half full.
Bake quickly in a steady, hot oven. By the time they are done
have ready a boiled frosting and frost the tops and sides of
the little cakes by inserting a fork in the bottom of each cake
and dipping it in the frosting. This must be done quickiy
while the cakes are still warm, and before the frosting sets.—
[R. A. McD., N. D.
Pies and Shortcakes
LL rich pastry preparations are hard tc
digest, according to learned authorities, and
therefore pie is not considered healthful.
But when pastry is prepared by a skillful
cook, the discomforts, not to say dangers,
which are supposed to attend its consump-
tion, can be reduced to a minimum, by art-
ful blending and sensible omissions. Rich crusts that in
their composition call for equal parts of flour and butter or
shortening, are rarely used in these days, because they are
too rich, too indigestible and too expensive, and because we
have found better ways of preparing acceptable substitutes.
The chief requisites are that pie crust should be light and
flaky, and not soggy and leathery, as some "counterfeits"
are turned out. Much depends upon the pie filling, also,
for dyspepsia often lurks in that delectable article, as well
as in the greasy crust. It behooves each cook, therefore, to
take careful note of the gastronomical idiosyncrasies of the
family, and to wisely adjust her pastry selections and prep-
irations accordingly. The following recipes would seem
to offer a large enough variety in the line of pies and pastry
to satisfy all tastes. They were sent in as "tried and tested"
by Farm and Home readers, and since the consumers lived
to tell about the pies and such things that they prepared and
ate, the recipes would seem to be safe for others to try..
Take your choice.
Suet Pie Crost

To
2 caps flour add %
teasp baking powder and a pinch of
alt; then mix in %
cup clear suet witli a chopping knife
until the whole is smooth and fine grained. Then add sweet
milk to make a dough that can be rolled out. The suet should
fee measured after it has been clarified and cooled. —
[Mrs. A.
M., KY.
6S
PLAIN AND RICH PIE CRUSTS 67

Plain Pie Crust


To 2% cups add a pinch salt and a heaping
sifted flour
teasp baking powder. Then mix in 1 cup shortening (I use
one-half butter and one-half lard), using a chopping knife
to cut through the flour, and lastly add about %cup cold
water, or enough to make a stiff dough. Mix and handle

as little as possible only just enough to get it into shape and
to roll it out.
D., Ida.
This amount will make two pies. —
[Mrs. E.

Flaky Fie Crust


The rule that I follow for measuring for pie crust is always
one-half the quantity of the previous ingredients. Thus 1
cup flour, % cup lard, %
cup water. The secret of having
flaky pie crust is in chopping or cutting the different ingredi-
ents together, always using a knife. In rolling out do not use
any more flour than is absolutely necessary. Cut or chop
the lard through the flour until the former is in pieces about
the size of small beans. —
[Mrs. G., Wis.

Sweet Cream Pie Crust


To 1 cup thick sweet cream add 1 tablesp sugar and mix this
into 2 cups flour sifted with 1 teasp baking powder and a
pinch of salt. This quantity is enough for two pies.
li. S., Minn.

[Mrs.

Sour Cream Pie Crust


"We think this is the most wholesome pie crust of any that
we have tried. Dissolve 1 level teasp soda in 1 pt thick sour
cream, and pour this mixture with a little salt added into
sufiieient flour to make a dough of the proper consistency. Roll
into rather thin crusts. —
[Mrs. A. C. W., W. Va.

Egg Pie Crust


Here is a wholesome pie crust that never fails me. To 1
cup flour, add a pinch salt, % teasp baking powder, 2
tablesp sugar, 1 tablesp butter, and 1 tablesp lard. Work
together thoroughly with a batter spoon, fork or knife, and
then wet with 1 beaten egg. —
[Mrs. P. A., Minn.

Bich Puff Paste


Into 1 lb chop Vz lb butter, and add cold water
flour cut or
enough to make a dough that can be rolled. Roll out on a
butter by spreading
board and gradually work In another V2 lb
little at a time over the crust,
folding over, and rolling out
a
again, repeating this operation half a
dozen times or more, or
until all the butter is used. Keep the dough as cold as possible
68 FARM AND HOME COOK BOOK
and while working, it seems to get too soft and warm, set
if,
It awayfor 10 or 15 minutes in an ice box, and finish rolling
with butter after it is good and cold again. —
[Mrs. P. A. B., 111.

Baked Pie Crust


All pie crust made of lard should be handled as little as pos-
sible, in order that it may be tender and feathery. In mak-
ing crusts to be used for lemon or cream pies, or any that have
to be baked before the filling is put in, instead of the inside I
cover the outside of my pie tins with the dough. Prick with a
fork and turn the tin upside down to bake. In this way the
crust will not shrink or puff as it is likely to do if put on the
inside. When done it can be slipped off and put inside and is
then ready to fill. I use the same method when making tart
shells in patty tins. —
[Mrs. L. M. D., Mich.

Mince Meat I

To 1 qt raw chopped
beef, add 1 pt chopped suet, 2 qts
chopped apples, qt cider (sweet or sour), 1 pt thick boiled
1
cider, %
pt molasses, 1 pt liquor in which the meat was cooked,
1 pt brown sugar, 1 tablesp each cinnamon, allspice, nutmeg,
and salt, %
tablesp cloves; also seeded raisins in abundance.
Boil together two hours, except apples and raisins, which
should be added the last half hour. If liked add butter to these
pies when baking them. —
[Mrs. J. C. McC, Vt.

Mince Meat II

To 2 pts lean boiled beef chopped fine, add 4 pts tart apples,
1 pt sweet apples, 1 pt molasses, 1 pt boiled cider, % pt vinegar,
1 lb each seeded raisins and currants, 1 lb brown sugar, 1
teasp each salt, allspice and cloves, 2 teasp cinnamon, 1 grated
nutmeg, the grated rind of 1 lemon and 1 orange, and the
juice of both. Mix thoroughly, bring to a boil, and set away in
fruit cans. This will keep a long time. —
[Mrs. M. A. B., Tenn.

-4^ Mince Meat IH

To 4 lbs beef, cooked and chopped, add 3 lbs chopped suet,


8 lbs seeded raisins, 4 lbs currants, 8 lbs sugar, 16 lbs chopped
apples, 1 tablesp each allspice, nutmeg, cloves and cinnamon;

any kind, fruit juice or jelly sweet pickle or canned fruit juice
— to make 1 gal, and 1 qt cider or vinegar. Mix well, boil up
once and put away in jars. This does not need air-tight sealing.
Tie closely 'with paper and keep in a dark, dry, and cool place.
.

[Mrs.-'C. T. C. New Mex.
MINCE AND LEMON PIES 69

Pork Mince
At pig killing time save 1 head, 1 heart, and 2% lbs
tenderloin. Wash and scrape the first two thoroughly and put
on altogether and cook until perfectly tender. Remove bones
and grind fine in a meat chopper, add 3 lbs chopped apples, 2
lbs each seeded raisins and currants, %lb chopped citron, 2 or
3 oranges (grated yellow rind and chopped pulp, discarding
seeds and white peel), 2 lbs sugar, 1 tablesp cinnamon, and
enough cider to make it as juicy as liked. Cook in a granite
kettle until the fruit is done, being careful not to let it scorch.
Have ready some glass fruit jars, pack the mince in these
and seal while hot. Keep in a cool, dark, and dry place. This
makes excellent mince pies, and just as good as any beef mince
pie I ever tasted. — [Mrs. A. C, W. Va.
Green Tomato Mince
Chop drain off the juice, and then measure 6 cups
fine,
green tomatoes, add 6 cups sour chopped apples, 4 cups brown
sugar, 2 cups molasses, ^ cup butter, %
cup vinegar, and 1
tablesp salt. Cook about 3 hours, and when nearly done add
,% grated nutmeg, 1 scant teasp cloves and 1 teasp each all-
spice and cinnamon. If liked add raisins when making these
pies. Every one enjoys our "mince" pies, and will hardly
believe it when I tell them it is only tomato pie. We put up
a large quantity of this mince every fall. —
[Miss M. E. B., Mich.

Lemon Pie
Moisten 1 heaping tablesp corn starch in a little cold water,
add 1 cup boiling water, and cook until the corn starch is done,
then add 1 teasp butter, 1 cup sugar; remove from fire, stir
vigorously, and when cooled off a little add 1 well-beaten egg
and the juice and grated rind of 1 lemon. Bake between two
crusts.— [Mrs. N. J., Mont.
Mock Lemon Pie
To 1cup sugar add 1 heaping tablesp flour, the beaten yolks
of 2 eggs, 1 teasp lemon extract, % cup stewed rhubarb, and
% cup boiling water. Bake in an under crust, and when done
cover with a meringue made of the egg whites and powdered
sugar. Return to the oven a few minutes to brown lightly.
[Mrs. J. H. P., O.
Quick Lemon Pie
To 1 cup sugar add yolks of 2 eggs, 1 cup sweet milk, 1
cup bread crumbs (run through the meat chopper), grated
rind and Juice of 1 lemon, and a little salt. Bake with an
under crust and frost with a meringue made of the egg
whites and powdered sugar. This is enough for one pie. —
j:Mrs. F. D. D., N. Y.
70 FARM AND HOME COOK BOOK
J Lemon Baisin Pie ^^A^ »

To the juice and grated rind of 1 lemon, add 1 cup boiling


water, 1 cup sugar, 1 cup seeded raisins, a lump butter the size
of a walnut, and 2 tablesp flour mixed with a very little cold
water. Boil all together and then bake between two crusts.
[Mrs. D. J. C, N. Y.

Plum Butter Pie


To 1 cup butter add 1 cup sugar, 1 cup plum butter, and
yolks of 4 eggs. Beat well and flavor with lemon extract.
Line well greased pie pans with good rich crust and pour in
this mixture, and bake. When done spread with a meringue
made of the whites of 4 eggs and powdered sugar, flavored
with vanilla. Return to the oven a few minutes until a deli-
cate brown. The above quantity is enough for two pies.
[Mrs. W. T. G., Mo.

Cranberry Pie
Line a well greased pie tin with a good rich pie crust, fill
with prepared cranberry sauce, and cover the top with a lattice
work of the dough. Cut the strips about an inch wide and
lay them across the top about an inch apart, first horizontally,
then vertically, and then tuck in the edges. Be careful to
have a standing edge of dough all around the pie high enough
to prevent the juices from running over. —[N. M. P., N. H.

Pineapple Pie
Cream % cup butter with 1 cup powdered sugar, add 2
beaten egg yolks, and 1 small pineapple, grated fine. .Lastly
add the beaten whites of the eggs, and turn this mixture into
a pastry lined pie plate. Bake with an under crust only.
[Mrs. J. K., N. y.

Elderberry Pie I

To 1 cup ripe or canned elderberries, juice strained off, add


1 tablesp flour mixed with 1 cup sour cream, and %
cup sugar.

Bake in an under crust and serve while warm. [Mrs. O. B.
W., O.
Elderberry Pie 11

Line a pie plate with a good rich crust, sprinkle a little flour
over it, cover with a layer of sliced apples, and fill up with
elderberries. Allow 1 cup sugar and 2 tablesp vinegar for each
pie. —
Bake between two crusts in a slow oven. [Mrs. A. W.
T., Mich.
RHUBARB AND CHERRY PIES 71

Banana Pie I

Bake an under crust and when it is done fill up with sliced


bananas and sprinkle over powdered sugar to taste. Set in a
hot oven for a few minutes, then cover with whipped cream
and serve at once. — [Mrs. J. K., N. Y.

Banana Pie II

Line deep pie plate with a rich crust and fill with ripe
bananas sliced thin, and pour over a custard made of 2 well-
beaten eggs, 2 tablesp sugar, 1 teasp orange extract, and 1%
cups milk. Bake in an under crust and frost with a meringue
made of the whites of the eggs and powdered sugar. [H. L.
N., Mass.

Bhnbarb Fie
Over 3 cups finely chopped rhubarb pour cold water to
cover. Let stand 10 minutes and then drain. In another
bowl mix 2 tablesp flour with 1% cups sugar, the yolka of 2
eggs and 1 heaping tablesp butter. Beat this mixture well,
then add the chopped rhubarb. Bake in an under crust and
when done frost the top with a meringue made of 2 egg whites-
and 6 tablesp powdered sugar. Return to the oven a; few
minutes to brown lightly. This quantity is sufficient for twa

pies. [Miss B. S.. Kan.

Mince Rhubarb Pie

To 1 cup rhubarb, measured after chopping fine, add % cup


each sugar, molasses, water and seeded and chopped raisins, 1
large soda cracker or a slice of thoroughly dried bread rolled
fine, 1 egg, 1 scant teasp cinnamon, a little cloves, nutmeg, salt,
and 1 tablesp melted butter. This is enough for two pies. —
[Mrs. C. E. A.. N. H.

Cherry Pie

Mix together 1 pt stoned cherries, 4 heaping tablesp sugar


and 1 heaping tablesp flour. Fill into a pie tin lined with
paste, sprinkle a little flour over the top, cover with an upper
crust, and bake in a moderate oven. —
[Mrs. O. M. P., N. H.

Mock Cherry Pie


Cut in halves 1 cup cranberries and add %
cup raisins,
seeded and also cut in halves, 1 cup sugar, 1 tablesp flour, 1
teasp vanilla, and 1 cup water. Bake between two crusts.—
[Mrs. F. E. P., Wash.
f2 FARM AND HOME COOK BOOK
Fresh Currant Pie

To 1 cup ripe currants, mashed fine, add 1 cup sugar, 2


tablesp cold water mixed with 1 heaping tablesp flour, and
beaten yolks of 2 eggs. Bake in an under crust until firm.
Use the whites of the eggs with 3 tablesp powdered sugar, as a
meringue. Sometimes I beat up a tablesp of currant jelly with
the meringue. Spread the meringue on the pie after it has

cooled off. [Mrs. H. J. T., Vt.

Custard Pie I

To 2 well-beaten eggs add scant V2 cup sugar, a pinch of salt,


and 1 teasp flour. Beat all well together and then stir in milk
enough to fill a pie tin, lined with a good rich crust. Grate a
little nutmeg over the pie, if liked. —
This is fine the flour
seems to add to the richness of the custard and because of its
use less eggs are required. — [Mrs. F. H. M., N. T.

Custard Pie II

To the yolks of 4 eggs and the whites of 2 eggs add 2 cupa


rich creamy milk, % cup sugar, % teasp salt and any preferred
flavoring. Pour this into a pie tin lined with a good crust
and bake. When done frost with a meringue made of the
whites of 2 eggs and 2 tablesp powdered sugar. Return to the
'
oven a few minutes to brown lightly. —
[Mrs. L. G., Cal.

Apple Pie

To 1 cup pastry flour sifted with small % teasp cream tartar


end half as much eoda, add 1 large tablesp shortening, and mix
with rich milk to the proper consistency for rolling. Line a
well greased pie tin with this dough and fill up with part apples
cut in small pieces, 3 or 4 tablesp sugar, and a little butter
and nutmeg. Cover with an upper crust; and then pour over
cold water, allowing the superfluous water to run oft. Put In
a hot oven, and after it is browned nicely, cover with another
pie tin and then bake one hour with reduced heat. If these
directions are carefully followed the result will be a most

delicious apple pie. [Mrs. J. L. D.. Mass.

Apple Tumover

Butter a pie plate and fill it with sliced apples, then cover
with a crust made of 1 cup flour sifted with 1 teasp baking
powder and a pinch of salt, 1 tablesp butter, and cold water to
make the proper consistency to roll. Bake and when done
turn over on a plate, sweeten to taste, and serve with thick,
Bweet cream. —[Mrs. F. B. S.. N. T.
DELICIOUS PIES IN PREPARATION.
A BUSY MORNING IN THE KITCHEN.
CUSTARD AND CHOCOLATE PIES 73

Apple Custai-d Pie


Slice thin 3 large sour apples and put a layer of these in a
pie plate lined with a rich crust, sprinkle with sugar, then put
on another layer of apples, more sugar, and so on until the dish
is full. Grate over it a little nutmeg, add 1 tablesp butter in
little bits distributed over the surface. 3 tablesp rich, sweet
cream, and 3 tablesp water. Bake in an under crust,
M. H., Mo.
— [Mrs.

Date Pie
Stone 1 large cup dates and cook until soft with just
enough hot water to cover, then add 2 tablesp sugar, 1 cup
rich milk, small bit of butter, 1 beaten egg and 1 tablesp iiour.
Bake In an under crust and when done spread the top with a
meringue made of the white of an egg and powdered sugar,
and return to the oven a few minutes to slightly brown. [B.
I.. Me.

Cocoauut Pie

To 1 pt scalded milk add % cup sugar, the beaten yolks of 2


eggs, and 1 level tablesp corn starch dissolved in a little cold
milk. Bring to a boil, stirring to prevent the mixture from
getting lumpy, then add 1 cup grated or shredded cocoanut,
which has been soaked in milk over night. Bake in an under
crust only. When done spread with a meringue made of the
whites of 2 eggs and 2 tablesp powdered sugar. Return to the
oven a few minutes to brown lightly. This quantity is sufficient

for two pies. [Miss E. K., Ind.

Cream Pie
Put 2 cups sweet milk In a double boiler, add Vz cup sugar, 4
tablesp flour wet with a little cold milk, the beaten yolk of 1
egg, and cook until thick; then remove from fire and stir In
butter the size of a walnut. When cool flavor with vanilla, or
if preferred, cook some grated orange peel with the cream.
Line a pie plate with rich pie crust, rub the inside well with
flour, fill with the above mixture and bake. When done and
cooled, frost with a meringue made of the egg whites beaten
stiff and 3 tablesp powdered sugar, and return to- the oven a

few minutes to brown. [Mrs. E. McC, N. T.
Chocolate Pie

Put 1 pt milk over the fire In a double boiler.- In a bowl


beat the yolks of 3 eggs, add % cup sugar and 1 tablesp melted
butter. Dissolve 1 tablesp corn starch in a little cold milk
and add to the above mixture with 3 tablesp chocolate melted
74 FARM AND HOME COOK BOOK
In a saucer over the steaming tea-kettle. Stir this mixture
Into the boiling milk and cook until thick, stirring vigorously-
all the time. Flavor with vanilla. Pour this filling into a
baked pie crust, make a meringue of the egg whites and 3
tablesp powdered sugar and spread over the pie while the
filling is still warm. Return to the oven a few minutes and

brown lightly. [Mrs. A. I., la.
Bnttermilk Fie

To 2 cups sugar add2 tablesp flour, yolks of 5 eggs, white of


i egg, tablesp butter, and after this has been thoroughly
1
mixed, add 3 cups buttermilk, and 1 tablesp lemon extract.
Bake in an under crust and when done spread with a meringue
made of the 4 remaining egg whites and 6 tablesp powdered
sugar. Flavor with lemon extract. Return to the oven a few
minutes to brown lightly. This makes a good mock lemon
pie. — [Mrs. G. W. B., Mont.

Dutch Pie
Pare and cut in Quarters sour apples that cook easily, and
dispose these Quarters in circles on a pie tin lined with a not
too rich crust. Allow a large enough edge for the pie crust
and crimp it with your fingers or a fork. Crowd in all the
apples you can without allowing them to lay one on top of the
other, then pour cold water over them to about half fill the
tin. Next sprinkle over the apples sugar enough to sweeten to
taste, and 'also a little cinnamon or nutmeg, if liked. Bake
slowly. This pie is improved by dotting pieces of butter over
the apples. —
[Mrs. E. C. S., Mo.

Boiled Cider Pie

To 2 cups cold water add 1 %cups sugar, and % cup thick,


boiled cider. Put this mixture over the fire and let it come
to a boil, then add 2 or 3 well-beaten eggs and 3 tablesp flour
wet with a little cold water. Cook and stir until free
from lumps. Pour into baked under crusts, and frost with
meringue made from the egg whites and powdered sugar. This
Is sufficient for two pies. —
[Mrs. F. D. D., N. T.

Squash Pie

Pie made
of good ripe squash can be just as delicious as
pumpkin and even better, to my mind. Peel the squash,
pie,
scrape out pulp and seeds, cut in two-inch pieces, and stew
Bntil tender in water to nearly cover, then pour in a colander
and let all the water drain off. Mash thoroughly and to 3 qts
Bquash, add 1 qt rich sweet milk, 6 well-beaten eggs, 2 tablesp
corn starch wet with a little cold milk, 3 cups sugar (it should
PUMPKIN AND SWEET POTATO PIES 75

tagte guite sweet before baking ) ^


a grated nutmeg, 2 teasp
,

ginger, and 1 teasp cinnamon. Fill this mixture into deep plates
lined with a good, rich crust. Shake some cinnamon over the
filling and bake in a good, steady oven until the center is firm

and the crust nicely browned. [R. A. McD., S. D.

Green Pumpkin Pie


Choose a green pumpkin just showing first yellow streaks;
cook until tender, rub through a colander, and to each pint
pumpkin pulp add % cup sugar, 1 tablesp butter, 1 tablesp
flour, 3 tablesp vinegar, 1 teasp cinnamon and a little allspice,
and 1 beaten egg. Bake between two crusts. This tastes very
much like green apple pie. — [Mrs. J. T. C, Minn.

Pumpkin Pie
I can highly recommend this recipe. Pare, remove pulp, cut
in small pieces, and cook pumpkin 5 or 6 hours, then strain
carefully through a colander and for 4 cups strained pumpkin
allow 4 cups rich milk, 4 well-beaten eggs, 1 heaping cup brown
sugar, 1 teasp salt, %
a grated nutmeg, 2 teasp ginger and %
teasp mace. The milk should be heated and added gradually
to the seasoned pumpkin, stirring constantly, and lastly add
the eggs well-beaten. Turn into deep pi© plates lined with
rich pastry. Be sure to have the pumpkin mixture hot. Bake
to a rich brown; it will take about one hour. —
[R. M., Mich.

Green Tomato Pie

Line a pie dish with rich pastry. Slice into it enough green
tomatoes, very thin, to fill it, sprinkle with a little cinnamon
and cloves, 1 tablesp molasses, 1 tablesp sugar (or more), and
a few drops of lemon .iuice or vinegar. Bake between two
crusts. —
[Mrs. C. E. G.. Ariz.

Sweet Potato Pie


Wash and boll 3 good sized sweet potatoes until tender, then
peel and rub through a colander, add the beaten yolks of 3
eggs, with 1 pt sweet milk, 1 cup sugar, %
cup melted butter,
and flavor with lemon or vanilla. Bake in an under crust, and
when done cover with a meringue made of the whites of 3 eggs
and powdered sugar. Return to the oven for a few minutes to
brown lightly. I also make pumpkin pie by this recipe, by sub-
stituting the same quantity of pumpkin for sweet potatoes.
[Mrs. Z. T. T., N. C.
Carrot Pie

Wash and peel 2 or 3 good sized carrots, stew until tender,


pour water off, mash fine with potato masher, and to 1 cup
76 FARM AND HOME COOK BOOK
mashed carrots add 1 tablesp sugar, 1 beaten egg, 1 level teasp
mixed spices, % pt milk and salt to taste. Bake with an
under crust only. —
[Mrs. B. L. G., Ore.

Butternut Pie

To % cup milk add ^^ cup cream, scant % cup sugar, 2 well-


beaten eggs, and 1 cup butternut meats, chopped fine. Bake
between two crusts. When eggs are scarce use 1 egg and 1
teasp flour. — [Mrs. J. C. H., Vt.

Cottage Cheese Pie

To 1 cup cottage cheese add 1 cup sweet cream, 1 beaten egg,


3 tablesp sugar, mixed with 1 tablesp flour, a pinch of salt, and
cinnamon to taste. Bake in an under crust. The cottage
cheese made by placing some clabber milk over the Are and
is
letting it warm through and then pouring it in a cheese cloth
bag, and hanging it up. When the whey has dropped out, mix
the cheese smooth with a little sweet cream and salt it to
taste. —
[Mrs. E. C, Mo.

Bice Pie
Mix together 1 cup sweet milk, 2 beaten egg yolks, cup %
sugar, %
cup boiled rice, and a piece of butter as large as a
walnut. Beat thoroughly, put in a double boiler and cook
until the egg is done. Remove from fire, flavor to taste, and
pour the mixture into a baked pie shell, and cover with a
meringue made with the whites of the eggs and a little pow-
dered sugar. Put in the oven a few minutes to brown lightly.
When cold drop small lumps of jelly around on the top. [M.
F. P., N. Y.

Fried Pies
These are very nice and when fried just right, so as not to
soak fat, are every bit as good as baked pies. Roll some
biscuit dough quite thin, cut in small pieces of any desired size
or shape, put on each piece a small spoonful of hot mince meat,
fold the crust over and pinch the edges together securely all
around so it will not open anywhere while frying, and fry
these small individual mince pies in hot lard until a delicate
brown, same as doughnuts. If you have never tasted any like
these you have a real treat in "store. —
[I. A. S., Me.

Pig Pie

To 1 cup molasses add 1 cup sugar, the grated rind of 1


lemon, % lb figs, cut fine, 2 cups water, 1 beaten egg, 2 tablesp
flour, and a little salt. This is enough for two pies. — [Mrs.
"W. li. J.. Vt.
PRUNE AND PEACH PIES 77

Pnme Pie

To 1 cup stewed, stoned and chopped prunes, add 3 tablesp


of the liquid they were stewed in, % cup sugar, a little lemon
juice and 1 teasp orange extract. Bake between two crusts.
[L. v.. 111.

Raspberry Pie

Cook together 1 cup raspberries, 1 cup currants, 1 scant cup


sugar, tablesp flour, and yolks of 2 eggs. Pour this filling into
1
a baked under crust, cover with the beaten whites of the eggs
and 2 tablesp powdered sugar, and place in the oven a few
minutes to brown lightly. —
[Miss I. A., N. Y.

Canned Peach Fie


Line a deep pie plate with rich crust and bake. Then fill
with canned peaches cut in quarters, sprinkle over it 1 cup
sugar and a little of the peach juice. Beat 1 or 2 eggs, yolks
and whites separately, adding a little powdered sugar to the
whites and then stir the whites and yolks together and pour this
over the fruit in the pie shell. Set in the oven a few minutes to

brown lightly. [Mrs. E. P. C, Me.

Bvaporated Peach Pie


Soak over night 1 lb evaporated or dried peaches, wash thor-
oughly, drain, and add just enough fresh water to cook them
without making too much juice. When done strain through
a sieve, add sugar and salt to taste and 4 crackers, or 3 or 4
slices of dried bread, rolled fine. Bake between two crusts.
[Mrs. E. M., N. Y.

Apricot Custard Pie


Line a deep pie plate with custard. Put in a layer of juicy
stewed apricots, and bake quickly. Meanwhile put 1^ cups
rich milk on to heat in a double boiler. Moisten 1 tablesp
corn starch with a little cold milk and stir into the hot milk.
Beat the yolks of 2 eggs with a pinch of salt and V2 cup sugar,
and add to the hot mixture and cook another minute or two.
Then remove from the fire and flavor with % teasp vanilla and
pour the custard over the fruit in the pie. Make a meringue
of the whites of 2 eggs beaten stiff with 1 tablesp powdered
sugar, spread over the pie and return to the oven a few
minutes to brown lightly. Serve cold. —
[L. H. C, Fla.

When making custard pie use the milk hot, and the custard
will turn out much more —
solid. [Mrs. L. H., Pa.
78 FARM AND HOME COOK BOOK

Fruit Shortcakes

Shortcake I

To 1 heaping tablesp brown sugar add 1 heaping tablesp


thick, sour cream, 1 small cup sweet milk in which dissolve a
pinch of soda, salt, and 2 teasp baking powder sifted with flour
enough to make a batter as for layer cake. Bake in three
layers. When done, spread each layer with sweetened fruit, and
pile some of the fruit on top. —
[Miss M. A., Mich.

Shortcake II

Beat 1 egg and %


cup sugar well together, add 1 cup thick,
sour cream, teasp soda dissolved in 3 tablesp hot water,
1
salt, and flour enough to make a stiff dough that will drop
from the spoon. Bake about hour in a quick oven. When
%
done, remove from tin, dip a sharp knife in hot water, and cut
open the cake. Any kind of fruit may be used as filling. To be
eaten with sweetened cream. —
[Mrs. J. O. W., N. Y.

Buckwheat Shortcake

To 3 cups buttermilk add 1 teasp soda and buckwheat flour


to make a dough a little thicker than for griddle cakes. Spread
in greased pans about 1 inch thick. This is a very fine and
wholesome shortcake, without shortening. Do not use any
eggs or shortening. —
[Mrs. J. S., Pa.

Rhubarb Shortcake

Make a shortcake of rich biscuit dough and when done, split


open, butter each piece, and spread with sweetened rhubarb,
which has been stewed in a double boiler without a bit of water
being added. Garnish with whipped cream and serve warm. If
no double boiler is at hand, one may be improvised by setting a
granite covered basin inside of another larger dish, which has
been partially filled with boiling water. —
[Mrs. N. M. P., N. H.

Peach Shortcake

To the beaten yolks of 2 eggs add % cup milk, 1 tablesp


melted butter and 1 cup pastry flour sifted with 1 teasp bak-
ing powder. Beat well and then fold in the beaten whites of
the eggs. Pour into a shallow greased pan, having the batter
about 1 inch thick, and cover the top with peeled and sliced
peaches, over which sprinkle % cup sugar. Bake until the
fruit is tender, and serve with cream. —
[Mrs. A. C. McP.
STRAWBERRY AND HUCKLEBERRY SHORTCAKES T9

Strairberry Shortcake I

To 1 qt wheat flour sifted with 3 teasp baking powder, add


2 tablesp sugar, 1 teasp salt, 2 tablesp lard, 2 tablesp butter,
melted, 1 pt sweet milk, and 2 eggs well beaten. Roll and
bake in square tins. When done, split the cake open and fill
with strawberries prepared as follows: Crush berries lightly
and mix with sugar to taste and thick sweet cream. This
same
N. Y.
recipe is nice for any kind of fruit. — [Miss M. E. K.,

Strawberry Shortcake n
Make a rich biscuit dough, roll about 1 inch thick, bake,
and when done split open, butter each piece generously, and
between them put strawberries lightly crushed and well sweet-
ened. Serve warm with cream. — [M. D. M., Kan.

Blueberry Shortcake

Bake a shortcake from a rich biscuit dough and when done


splitopen and fill with the following: To 1 qt blueberries
add Vz cup water, 1 cup sugar and 1 tablesp cornstarch. Boil
about 10 minutes. —
[Mrs. L. S., Minn.

Hnckleberry Shortcake

Bake any preferred shortcake and while it is baking stew 2


qts fresh huckleberries and sweeten to taste. When the cake
is done, split open and spread each piece with butter, place on
a platter and between each layer put plenty of the stewed
berries, also some on top. Serve with sauce made as follows:
Mix thoroughly 1 cup sugar with 2 tablesp flour, pour over
this some boiling water and cook until of the right con-
sistency, stirring well. Then add 1 tablesp butter, a pinch o£
salt and flavor with lemon or vanilla extract.
Mass.

[Mrs. A. C,

Biscnit:: with Berries

Take cold biscuits (one for each person to be served),


split open, spread each half liberally with butter and pl»ce
in the oven to get hot. To 1 qt strawberries add 1 cup sugar
and mash to a pulp. Put half hot biscuit on a plate, spread
with mashed and sweetened berries, then put the other balf
of the biscuit on top and cover with more berries. To be
served warm or cold with sweet cream. Raspberries or bla^<
berries can be used the same way, either fresh or canned.—
[Mrs. M. M. B.. Mo.
80 FARM AND HOME COOK BOOK
Strawberry Sauce tor Shortcake

Cream together 1 cup butter and 1 lb powdered sugar.


Pick, wash, and drain carefully 1 qt ripe strawberries and add
these to the butter and sugar cream, crushing about three
quarters of the berries. Have three layers of shortcake ready,
spread the sauce between each layer and decorate the top
with some whole berries. This should be prepared about
half hour before serving. — [Mrs. C. von W., N. J.

Strawberry Gobbler

Sift 1 qt flour with 2 teasp baking powder and a pinch of


salt. Cut % cup butter (or butter and lard mixed) into the
flour and add sweet milk enough to make a dough that can
be handled. Roll out a third of the dough, large enough to
cover the baking pan you intend to use, and bake at once
in a separate tin. This is to be used as a middle crust.
Meanwhile roll out the rest of the dough to line a deep bak-
ing pan, half fill with strawberries, sprinkle liberally with
sugar, put on the baked middle crust and then finish filling
the pan with berries, sprinkle with sugar, and cover the top
with a crust, first cutting a number of air holes in it. Bake,
and serve warm with sweetened cream. — [Mrs. B. B., la.

Peach or Berry Gobbler

Half fill an enameled pan, well buttered, with either berries


or peaches cut fine, sprinkle with a liberal amount of sugar
and dot generously with butter, lastly sprinkling with some
flour. Cover the top with a layer of shortcake dough in
which cut a few air holes. Bake in a moderatel; hot oven.
>— [Mrs. W. W. P., Okla.
Cranberry Monnd
Make a rich biscuit dough, roll out %
inch thick, cut into
four different sized circles, ranging from two to six inches.
Cover each circle with a layer of finely chopped cranberries and
a thick sprinkling of sugar, then place the larger circle on a
well buttered plate, cover with the next smallest circle, and so
on, the smallest circle coming on top. Set in a steamer and
steam % hour. Serve with cream and sugar, or It preferred,

% hot, sweet sauce. [N. M. P., N. H.
Cherry Bolls

Roll out a rich biscuit dough about 1 inch thick, cover


with ripe, pitted cherries (first draining oft the juice), sprinkle
Olentlfully with sugar, fold one side of the cake over the
FRUIT ROLLS AND CHEESE PATTIES 81

other, to form a long narrow roll, pinch the edges, and then
with a sharp knife cut ofl sections the size you wish to serve
to each person. Lay these pieces in a bread pan, well but-
tered, with the cut side up, and after all the pieces have been
disposed of, drop lumps of butter over all and sprinkle with
1 cup sugar and a very little flour. Then add the cherry
juice and enough water to make a sufficient quantity of sauce.

Bake until the crust is done. This is delicious. [Mrs. W.
T. G., Mo.

Strawberry Rolls

Roll out a rich biscuit dough about % Inch thick, then


spread with lightly crushed berries and sprinkle liberally
with sugar. Roll up tight and pinch the ends closely together,
so that no juice can escape. Place in a steamer and steam
steadily for one hour. Cut in slices and serve with any pre-
ferred sweet sauce. — [Mrs. M. P., N. H.

Rhubarb Rolls
Mix up a rich, short biscuit dough and roll out about Vz
Inch thick, cover with a layer of finely cut raw rhubarb,
sprinkle thickly with sugar, roll up, put it in a buttered tin
and steam 40 minutes. Then put in a hot oven just long

enough to dry off. Serve warm with a hard sauce. [Mrs. N.
P., N. H.

Oheese Straws

To 4 tablesp grated cheese add 2 tablesp butter, 1 cup flour, a


pinch salt, and cayenne pepper, and mix with a little cold water
to the proper consistency. Roll about % inch th'.ck, cat in
strips % inch wide and 3 inches long, and bake in a not too
hot oven. — [Miss N. P., S. 0.

Cheese Patties
Roll out in a sheet about % inch thick some ordinary pia
€augh and cut in triangular pieces. In the center of each
place a spoonful grated cheese, sprinkled with a little pepper,
the edges
lap one end of the dough over on the other, press
together with a fork and bake. —[Mrs. H. L., Va.

Cocoanat Patties

Boil together about 8 or 10 minutes I cup sugar and %


pt
boiling water, then add %cup grated cocoanut, and boil about
8 minutes more, after which remove from
the flre and add 2
wen-beaten eggs. Line little patty pans with ordinary pie
cmst, put a tablesp of the above mixture In each, and
bab» in a hot oven. — [Mrs. M. W., Me.
82 FARM AND HOME COOK BOOK
Macaroon Patties
Pound and sift 6 almond macaroons^ add 1 tablesp grated
chocolate and 1 pt hot milk. Let this stand about 10 minutes,
then add yolks of 3 eggs, well beaten, 1 tablesp sugar, and 1
teasp vanilla. Line little patty pans -with pie paste, fill with
the above mixture and bake in a quick oven for about 20
minutes. —
[B. K., Mass.

Raspberry Tarts

Roll out some pie or puff paste about %


inch thick, cut out
in small circles, about the size of an overturned coftee cup, and
in one half of these circles make three or four small perfora-
tions with a thimble. Put the perforated circles on the plain
circles and bake. When partly cooled, fill the perforations
with raspberry jam. —
[E. B., Mass.

Rhubarb Tarts
Bake pie paste in gem pans until it will loosen easily but
isnot thoroughly done, fill tart shells with thickly stewed and
sweetened rhubarb and cover each with a spoonful of a mix-
ture made by beating together 1 egg yolk, %
cup sweet milk
and 2 tablesp sugar. Then place strips of pie paste cross-

ways on each tart and bake. [Mrs. S. 0. P., Mass.
Banberry Tarts
Cut into small squares a rich pie crust dough and between
each two of these squares place a little of the following mix-
ture. Mix thoroughly together 1 cup seeded and chopped
raisins, 1 cup currants, a little candied citron, the grated rind
of 1 orange and 2 lemons, 1 cup sugar, and the whites of 2 eggs,
beaten light. Bake these tarts until a delicate brown.
M. W., O.
[Mrs. —

Red or black raspherries and gooseberries together make »


fine pie. — [E. L. McG., Mich.

A little grated lemon peel added to rhubarb pie is an


improvement. — [Mrs. C. E. B., Neb.

To secure a nice looking brown pie I sponge the upper crust


with a little cream just before setting the pie in the oven. [B.—
E., Vt.

i When making custard pie I have found that If I add a teasp


flour to the custard it will
D.. Mich.
not whey so quickly. — [Mrs. L. M.,
PIE AND PASTRY HINTS 83

The next time you make an apple pie try sprinkling on the
apples a very little of several different kinds
result is delightful.— [E. E., Vt.
ua ui
of Biiices.
spices. The
ine

For moistening mince meat there is nothing quite so good


as the seasoned vinegar from sweet pickles, especially from
apples, pears and peaches. —
[Mrs. G. S., Neb.

More wholesome than if made with lard or butter is the fol-


lowing pie crust: Mix 1 cup thick, sweet cream into 2 cups

flour sifted with 1 teasp salt. [Mrs. C. E. B., Neb.

When a pie shows a tendency to boil over, wet a clean strip


of white muslin and stretch this tightly around the pie, press-
ing down firmly onto the crust. —
[Mrs. M. W. H., Mich.

For custard, berry, or any juicy pies, I always sponge the


under crust with the white of an egg before putting In the
filling.
B., Vt.
This will prevent the crust from getting soggy. —
[B.

Try rhubarb instead of apples for mince pies. It is very


much to be preferred.
— —
Do not peel the stalks ^just wash and
A., Me.

chop fine and you will be pleased with results. [Mrs. N. P.

Peel and cut up fine 4 oranges and 4 bananas, mix them


together and add 1 cup sugar and mash well. Put this mixture
between layers of shortcake, pile some on top, and serve
with cream. —
[R. S. Y., Kan.

To prevent apple or berry pies from discharging their


delicious juices upon the floor of the oven, insert in a slit in
the upper crust (when ready to bake) a funnel made from a
small square of white paper. —[F. & H.

This is a good way to use up dry scraps of cheese, provided


they have not become moldy: Put a layer of bits of cheese
in a well buttered tin and cover with a soft shortcake batter.

Bake in a quick oven. [A. H. B., Mich.
One of the secrets of good pie crust, cookies, etc., is to mix
largely or entirely with a baking spoon or knife, instead of the
heated hand. For pie crust see to it that the flour, shorten-
ing, and water are <Jold. — [Mrs. S. D. F., O.

In preparing pumpkin for pies it saves time to simply cut the


pumpkin in quarters and bake it in the oven. When done
scoop the pumpkin out of the shell with a spoon and mix with
the other ingredients in the usual way. —[Mrs. E. L. P., O.
84 FARM AND HOME COOK BOOK
a hobby of mine tliat pie sliould be baked well, and long
It is
— just how —
long depends entirely upon the filling for an apple
pie, one hour in a moderate oven is not a minute too long,
while for a berry pie, 20 to 30 minutes is about right.
Vt.
— [E. E.,

To keep juicy pie fillings from running out while baking, cut
the upper pie crust about one-quarter inch larger than the
tin, and tuck this edge under the edge of the lower crust. Be

sure to prick or cut slits in the top crust for air holes.
M. M., Wis.
[Mrs.

To prevent the under crust from becoming soggy as it will


when baked with juicy fillings, mix one-half the sugar you
intend to use in the filling with an equal amount of flour, and
sprinkle this mixture on the under crust before you put in the
fruit. —
[Mrs. M. M., Wis.

> I much in proper baking as in


believe there is at least as
proper making. My experience is that a very hot oven makes
a tough crust, as is also the case if upon being taken from the
oven, the pie is immediately set in a cold place. It is better to
let it cool slowly. — [E. E., Vt.

When you want a baked pie shell, invert the pie pan, grease
the bottom (which of course must be very clean), and put the
crust over that and bake. In this way you will have no trouble
in having perfect shells, without blisters. Prick the dough
lightly with a fork before putting in the oven. — [J. M. B., 111.

The leaves from fruit trees steeped in water making a strong


tea, and used instead of water in cooking other kinds of fruit
will give it the taste of the fruit of the leaves. For example,
peach leaves tea will give rhubarb the taste of peaches, and is
a nice change in making pies. In the red or wineplant, straw-
berry leaves may be used. —
[Mrs. V. A. H., N. D.

When fresh fruit is not obtainable I use well soaked and


cooked dried apples in my mince meat. A whole orange chopped
fine also gives a fine flavor to the mince meat. When fresh beef
is not obtainable (if one can be sure of getting a good quality),
canned roast beef may be substituted for fresh beef in mince
meat, or one can use the lean meat from a pig's head, boiled.
[L. E. M., Ala.
nou^hnuts. Griddle Gakes and Fritteps
:3=> HERE are all kinds of doughnuts—gpod,
bad, and indifferent. When they are not as
good as they should be, it rests with the
cook, who has probably failed to inform
herself. on all the fine points of doughnut
manufacture. The following hints may
be found useful in following the various reci-
pes presented herewith. The dough should be as soft as
possible, and not handled any more than is absolutely neces-
sary. If too much baking powder is used the doughnuts
will soak up fat, and if the dough is too stiff the fried cakes
will be tough. Since they are fried in grease it is not
advisable to use much shortening in the doughnuts. Equal
parts of clarified lard and suet are the best to fry them
in. The kettle should not be too small and there should
be plenty of the fat, which should be hot. To keep the fat
clear and to keep it from over-heating, some cooks drop in
a piece of raw potato. It is well to test with a sample
doughnut, to see if the dough is of the right consistency
and the fat at the proper degree of heat. When the
doughnut is dropped into the fat it should come to the top
almost immediately, and when it is brown on one side it
should be turned to brown on the other side. When the
doughnuts are lifted from the fat they should be laid out
on bro'wn paper, to absorb the superfluous fat. It is best
not to fry more than five or six doughnuts at a time, as drop-
ping in too many fresh doughnuts would cool the fat
too rapidly. A little practice and careful following of
directions should result in a product that is both whole-
some and palatable.

Baised Doughnuts I

Scald 2 cups sweet milk, and when partly cool add 2 cups
sugar, 1 cup lard, 2 well-beaten eggs, 1 cup yeast, a little
grated nutmeg and flour to mix In a loaf. Let rise over night,.
85
86 FARM AND HOME COOK BOOK
and in the morning roll out 1 inch thick. Cut with cookie or
biscuit cutter. Let stand until light, and then fry in hot fat.
— [Mrs. P. F. B., O.

Baised Doughnuts n
Boil and mash 2 medium sized potatoes, stir them into 1 pt
boiling milk, add a little salt, and % cup sugar. Set aside
until lukewarm, then add 2 well-beaten eggs, and ^ yeast cake
dissolved in a little wrarm water. Let this rise until light, then
add % cup butter, and flour to mould. Let rise once more in a
warm place (takes about 4 hours), and then roll and cut about
% inch thick. Let them rise again, and fry in hot lard. When
cooled, roll in powdered sugar.— [M. B., 111.

Raised Doughnuts ni
To 1 pt light bread sponge add 1 cup sugar, %
cup melted
lard, 1 well-beaten egg, 1 teasp cinnamon, allspice and cloves
mixed, and 1 teasp soda dissolved in 3 tablesp warm water.
Mix stiff with flour, and let rise one hour, then roll and cut
into cakes, and let these rise about 20 minutes. Fry in hot
lard. It takes longer to fry raised doughnuts than those made
with baking powder. — [Mrs. S. N., Wash.

Farmer's Doughnuts I

Pour 1 pt boiling hot sweet milk over 1 lb sifted flour, stir-


ring vigorously, then break In 7 eggs, one at a time, cut off lit-
tle pieces with a tablespoon and drop into hot lard. If care-
fully cut they will be nearly round. Turn until they are evenly
brown. When cool roll in powdered sugar, or eat with molas-
ses. — [E. R. H., Pa.

Farmer's Doughnuts n
To 1 cup sugar add 1 well-beaten egg, and 1 cup buttermilk
or sour milk, to which add 2 teasp thick sour cream, 1 level
teasp soda, and salt and nutmeg to taste. Mix with flour to
a soft dough.— [Mrs. W. J. B., Me.

Molasses Doughnuts (No*!Eggs)

To % cup molasses add % cup sugar, 1 cup sour milk or but-


termilk, in which dissolve 1 teasp soda, 1 tablesp melted lard,
a little salt and % teasp ginger, with flour enough to make a

dough of the proper consistency. [Mrs. L. M. A., Me.
DOUGHNUTS AND FRIED CAKES 8T

Cocoa Doughnuts
To 1 cup sugar add 1 tablesp butter, 1 well-beaten egg, a lit-
tle salt, 1 cup sour milk in which dissolve % teasp soda, 1, 2 or
3 tablesp powdered cocoa, and flour enough to make a soft
dough. The amount of cocoa should be regulated to taste.
[Mrs. N. F., Mass.

Potato Fried Cakes I


To 6 boiled potatoes, each about the size of an egg, mashed
while hot, add 2 cups sugar, 1 tablesp butter, 3 well-beaten
eggs, salt, cinnamon and nutmeg to taste, 1 cup milk, and about
6 cups flour sifted with 6 teasp baking powder.
H., Mich.
— [Mrs. M. W.

Potato Fried Cakes II

To 1cup milk add 1 cup sugar, 1 cup mashed potatoes, %


cup thick sweet cream, yolks of 3 eggs, a pinch of salt, and 3
teasp baking powder sifted with flour enough to make a dough
of the proper consistency. Add the beaten whites of the eggs
Just before adding the flour. Mix with the hands until smooth
and velvety, roll out about % Inch thick and 6 inches wide,
then with a sharp knife begin at the end and cut strips % inch
wide. Bring the ends of each strip together and pinch. In this
way the last cake will be as good as the first, for no more flour
will have to be kneaded in. Twist the doughnuts and fry them
in deep hot fat until a delicate brown, and drain on brown
paper. When made with potatoes, doughnuts- will keep moist
for a week or more. — [Mrs. L. M. D., Mich.

Fried Cakes (No Eggs)


Dissolve 1 level teasp soda in 1 cup sour milk, add 1 cup
sugar, 1 tablesp shortening, a little salt and cinnamon or nut-
meg and flour enough to make a soft dough that will roll out
easily.— [Miss A. H. B., Mich.

Old-Fashioned Twisters
To 1 cup buttermilk add 1 cup sugar, 2 or 3 well-beaten
eggs, 1 level teasp soda dissolved in a little warm water, 4
tablesp melted lard, nutmeg to taste, and flour to make a dough
which can be rolled thin. Cut in inch wide strips, twist and
pinch the ends together, and fry in hot lard.
Kan.
— [Mrs. J. N. J.,

Puff Balls
Beat 3 eggs light, add 1 cup sugar, 1 pt milk, some salt and
nutmeg, and sufScient flour sifted with 2 teasp baking powder
88 FARM AND HOME COOK BOOK

to make a dough in which a spoon can stand up. Drop by


small spoonsful into hot fat. Dip the spoon into the hot fat
every time. —
[H. M. W., Mass.

Potato Paffs
% cup cold mashed potatoes add % cup rich milk, 1 well-
To
heaten egg, and 1 teasp baking powder sifted with flour enough
to make a soft dough. Roll about % inch thick, cut in strips
or any desired shape, and fry in hot fat. These are good served

warm with maple syrup, jelly or sugar. [Mrs. R. J. S., Neb.
Conuneal Trifles
To cornmeal add 1 cup flour, V2 teasp salt, 2 teasp
1 cup
baking powder, and water enough to make a very stiff batter.
Drop by spoonsful into deep, hot fat, and serve warm with
syrup. —
[Mrs. D. L. P., Cuba.
Economical Pancakes
Try this recipe when you run short of bread for breakfast,
and the price of eggs is soaring lip. To 1 qt white flour add 1
teasp salt, and 2% cups buttermilk in which dissolve 1 teasp
soda. Pour in the buttermilk a little at a time, and beat
smooth and free from lumps. Fry with plenty of nice fresh
lard and tilt the frying pan or griddle so the lard can run
around the cakes while they are frying, and form a nice crisp
edge on them. Drop about 2 tablesp of the batter in the pan
for each cake. These are fine served with butter and syrup or
honey. — [Mrs. L. S., Ind.
Bread Pancakes
Soak 2 cups stale bread over night in 1 cup hot milk. Next
morning put this through a sieve to mash all lumps, then add 1
heaping teasp sugar, 1 level teasp salt, 2 tablesp melted butter,
2 well-beaten eggs and 1 cup flour. Lastly add 1 cup sour
milk in which dissolve 1 teasp soda. Bake on a hot griddle.
These are extra fine. —
[E. L. McG., Mich.

Bread Pancakes (No Eggs)


To cups stale bread soaked until soft add 1 cup sour milk,
2
% cup sugar, 1 teasp soda and salt to taste. Then stir in flour

enough to make a soft batter. [Mrs. L. S., Minn.

Cornmeal Pancakes
Sift together 1 pt
yellow cornmeal, 1 pt flour, 1 teasp salt, 1
teasp soda and 2 tablesp sugar, then add enough sour cream or
good rich buttermilk to make a thin batter. Bake at once on
hot griddles. —
[Mrs. G. M. N., N. T.
BREAD AND POTATO PANCAKES 89

Bye Pancakes
To 1 well-beaten egg add 2 tablesp sugar, 2 tablesp molassee.
^teasp soda dissolved In % cup sour milk, and equal parts
flour and rye meal to make a stiff batter. Drop by small spoons-
ful into deep, hot fat. — [J. M. S., N. H.

Bnttennilk Pancakes
To 1 qt buttermilk add 1 teasp soda, a little salt, 2 well-
beaten eggs, and eitber graham, buckwheat or wheat flour
enough to make a batter of the proper consistency for pancakes.
— [Mrs. J. W. H., Mich.

Whole Wheat Pancakes


To cup white flour add 1 cup whole wheat flour, a little
1
salt, and 1 teasp soda dissolved in 2 cups buttermilk. Bake
on hot griddle. —
[Mrs. V. A. H., N. D.

Baw Potato Pancakes I


Pare and grate 6 large potatoes, add 2 well-beaten eggs, 2
cups milk, some pepper and salt, 1 tableisp sugar, and 1 cup
flour sifted with 1 teasp baking powder. Drop this soft batter
by the spoonsful on a hot, well greased griddle, as for pancakes.
Serve hot, with butter. If desired sweet potatoes may be used
in place of the Irish potatoes. —
[Mrs. W. K., la.

Baw Potato Pancakes II


Pare and grate 6 large potatoes, drain off all the water, add
to the potatoes 1 scant cup sour milk with %
teasp soda and
1 teasp salt. Then stir in 2 well-beaten eggs and flour enough
to make a thin batter. The amount of flour varies according
to the size of potatoes —
usually 1 cup is sufScient. Pry like

any other pancakes in hot fat equal parts of butter and suet
or lard, being best. Have the pancakes small, and serve them
piping hot. —
[Mrs. F. H., Mo.

Boiled Potato Pancakes


Boil 6 medium sized potatoes in salted water, and when done
mash them, and set aside to cool, after which add 3 well-beaten
eggs, 1 qt milk and flour enough to make a thin pancake bat- |

ter, siftedwith 2 teasp baking powder. Fry a golden brown on


both sides and serve hot. —
[Mrs. R. N. P., N. T.
j

Potato and Onion Pancakes


Grate 6 or 8 medium sized potatoes, and 1 medium sized
onion, then add yolks of 4 eggs, a little salt and 1 heaping
90 FARM AND HOME COOK BOOK
tablesp flour. Mix well, and then add the beaten whites of 4
eggs. HaTe the griddle very hot and bake as batter cakes.
Serve hot with butter. —[W. H. C, Tex.

Banana Pancakes

Peel 5 bananas, cut up fine, add 3 well-beaten eggs, 2 tablesp


sugar, 3 tablesp thick sweet cream, %, cup milk and % teasp
baking powder sifted with flour enough to make a batter of the
proper consistency. Fry in hot lard. —
[Mrs. G. MoM., Cal.

Tomato Pancakes

To 2 cups boiled and mashed ripe tomatoes add 1 cup hot


water, 1 teasp soda and salt and pepper to taste. Then stir in
flour enough to make a soft batter, and fry on hot and well
greased griddles. —
[Mrs. L. S., Minn

Baised Bnckwheat Griddlecakes I

To make the yeast, boil until soft 3 or 4 medium sized pota-


toes, mash, add 1 pt flour, 1 tablesp sugar, 1 teasp salt, and a
pinch of ginger. Pour some boiling water over these ingredi-
ents, stir well, and when cool add 1 cake compressed yeast dis-
solved in a little warm water, or % cup hop yeast. Set away
in a warm place to rise.
For the cakes use 1 qt warm water, % cup sweet milk, salt
to taste, and buckwheat flour to make a batter of the propel
consistency. Then add % cup of the yeast prepared as above,
beat well, and set in a warm place until light. This recipe will
make delicious cakes, and the yeast will keep sweet 3 or 4 days
in a cool place. Yeast made as above is also satisfactory for
bread. — [Miss A. E. H., Pa.

Baised Buckwheat Griddlecakes n


Into 1 pt lukewarm water stir % lb buckwheat flour, a pinch
salt and 2 ozs yeast or 1 cup liquid yeast. Set this over night
and in the morning add 1 teasp soda, % cup flour and 1 tablesp
molasses. One or 2 eggs added to this batter will make it hold
together nicely, but they can safely be omitted. Bake on hot
griddle. — [M. S., Neb.

Raw potato pancakes are best when served Immediately after


removing from frying pan. Do not attempt to fry a large batch
of these pancakes at once, but send to the table just as soon
as a panful is fried. When eaten fresh and hot, with cran-
berry sauce as a side dish, they are most dejicious. but when
allowed to cool, they become heavy and soggy. —
[A. G., Mass.
RICE AND CORNMEAL GRIDDLE CAKES 91

Griddle Cakes (No Eggs)


To 1 Qt milk add 1 tablesp lard, and 1 tablesp baking powder
and some salt mixed with flour to make a rather thin batter.

Bake on very hot griddle. [Mrs. G. S., Neb.
Bice Griddlecakes
Boil % cup rice until soft, and when cool thin with milk to
the consistency of batter for buckwheat cakes. Then stir in 1
well-beaten egg, about a handful flour and salt to taste. These
will require to bake longer than other griddle cakes, before
turning. If liked, add a little sugar to the batter.
W.. N. T.
—[Mrs. E.

Hominy Griddlecakes
To 1 pt warm boiled hominy add 1 pt milk or water and 1
pt flour. Lastly beat 2 or 3 eggs and stir into the batter with a
little salt. Fry like any other griddlecakes. These are deli-
cious. — [N. P., N. H.

Commeal Griddlecakes
Mix 1 pt conimeal with 1 pt wheat flour, add 1 teasp salt, 2
level teasp cream tartar, 2 well-beaten eggs, and enough milk
to make a soft batter. Next add 1 tablesp melted butter and
1 level teasp soda dissolved in 1 tablesp warm water. Fry a
golden brown on hot griddle. Serve with butter and maple
syrup. — [Mrs. C. B., Pa.

Baised Gornmeal Griddlecakes


Fill a quart measure %
full of commeal, then fill up to the
top with white flour, mix thoroughly, and then pour in 2 cups
lukewarm milk. Stir well, then add 1 teasp melted butter, 1
teasp salt, 2 well-beaten eggs, %cup fresh yeast or quarter
cake compressed yeast dissolved in a little warm water. Let
rise and bake on a hot griddle. —
[S. E. W., O.

Sweet Com Griddlecakes


To 1 beaten egg add 1 small cup milk, the grains from 6 ears
sweet corn, 1 teasp sugar, salt and pepper to taste, and flour
enough to make a batter of the proper consistency, sifted with
% teasp soda and 1 teasp cream tartar. Fry in deep fat.
[Mrs. M. J. S., N. H.

Green Peas Griddlecakes


Press 1 pt cooked green peas through a sieve and add 1 cup
hot milk, 1 teasp sugar, % teasp salt, 1 teasp butter, and when
«2 FARM AND HOME COOK BO
cold add 2 -well-beaten eggs, and about %
cup flour sifted with
2 roanding teasp baking powder. Bake on hot griddle.— [W.
C. B., N. H
North GaroUna Corn Pone

Tq 1 qt white commeal add 1 teasp salt and %


teasp soda.
Sti» this up with enough water so that the dough can be rolled
aroud in the pan from side to side without sticking. This is the
grea< secret of making corn pones, etc., edible without the use
of eggs and milk. Have the skillet hot, sprinkle a little corn-
meal in it, with the hands form small cakes of the dough about
as large as biscuits, but oblong, leaving the impress of the four
fingers on the upper side. When nicely brown on one side turn

and hrown on the other side. [Mrs. H. L., Va.
Plain Batter Fritters

To 3 well-beaten eggs add 1% cups milk, a pinch of salt,


and 3 teasp baking powder sifted with flour enough to make
a
T.,
stiff batter.
Minn.

Fry in hot lard, like doughnuts. [Mrs. H. D.

Plain Bread Fritters

Soak 1%
cups stale bread crumbs in 1 cup sweet milk. Let
this stand a while and then add another cup sweet milk, 2 well-
beaten eggs, a little salt, and 1 heaping teasp baking powder
mixed with 1 small cup flour. Drop by tablespoonsful Into a
pan with hot lard and butter, and fry brown on both sides.
IMvs. M. 3. L., Mich.

Raised Bread Fritters

Cut pieces about the size of a small egg from light bread
dough, and drop into hot lard. The lard must be hot enough
to brown a slice of raw potato. It is well to keep a few pieces
potato in the kettle. Fry the fritters a light brown, and serve

warm with syrup. These will not absorb grease. [Mrs. W. W.
P., Okla.

Fried Corn Fritters

To 1 can com or %
doz ears green com, cut fine, add 3 of
4 well-beaten eggs, 1 level teasp salt, and flour enough to make
a stiff batter that can be easily dropped from the spoon. Drop
by spoonsful into hot lard, and fry like doughnuts.
N, J.

[S. F R
APPLE AND RHUBARB FRITTERS 9S

Commeal Fritters

To 2 cups sour milk add 1 teasp soda, % teasp salt, 1 welN


beaten egg and commeal enough to make a moderately thick
batter. Drop by tablespoonsful into a hot skillet, well greased
with lard.— [Mrs. W. T, F., Mo.

Sour Milk Fritters

Dissolve 1 teasp soda in 2 cups sour milk, add the beaten


yolks of 2 eggs, 2 cups flour, and lastly the irell-beaten -whites
of 2 eggs. Fry in hot lard or butter, and serve with syr«p or

any preferred sauce. [A. E. H., Wash.

Oatmeal Fritters

To 1 cup cooked and cold oatmeal, add 1 well-beaten egg, 2


or 3 tablesp milk, and just enough flour to bind together. Sea-
son to taste, and fry in hot lard. Watch them closely, as they
burn easily. This is a nice way to use left-over oatmeal from
breakfast by serving it as fritters for supper. —
[R. C. R., Pa.

Apple Fritters

Heat 1 cup sweet milk, and add slowly to the beaten yolks.
of 2 eggs, mixed with 1 teasp sugar and a little salt, then add
2 cups flour sifted with 1 teasp baking powder, and the beaten
whites of 2 eggs. Lastly stir in some sour apples sliced or
chopped fine, and drop by spoonsful into hot fat. Fry a light
brown. Serve with cream and sugar or any preferred sauce.
Grate some nutmeg into the batter if that flavor is liked.
Peach and pineapple fritters can be made by this same recipe.
— IMrs. D. A. F., Pa.

Rhubarb or Green Apple Fritters

To 2 well-beaten eggs add 1 cup sour milk in which dissolve


1 level teasp soda, and a little salt. Then add flour enough to
make a not too thick batter. Lastly stir in 1 pt raw sliced
rhubarb or green cooking apples. Fry in plenty of hot fat,

and serve hot with syrup. [B. F., la.

Mock Oyster Fritters

To2 cups sweet corn, chopped fine, add 2 well-beaten eggs,


% cup flour and a little salt and pepper. Fry the size of oysters
on a hot, buttered griddle. These are very fine.
W.. N. T.

[Mrs. E. S.
94 FARM AND HOME COOK BOOK

Oyster Fritters
Drain the liquor from 1 qt oysters, and dry them on a
all
towel. Make a batter of 1 pt flour sifted with 2 teasp baking
powder and a little salt, 1 cup milk and 2 well-beaten eggs.
Have ready plenty hot fat, as for frying doughnuts, and to
each tablesp batter add an oyster and drop into the fat.
Turn with a fork and when brown and crisp lift out, drain on
paper, and arrange on a hot platter. Serve at once.
N. H.
—[M. P..

Green Tomato Fritters


green tomatoes, sprinkle with salt, and let stand %
Slice
hour. Make a batter <5f 1 egg, 1 cup milk and 1 cup flour sifted
with 1 teasp baking powder and a little salt. Dip each slice of
tomato in the batter, and fry in hot lard. Serve as a vegetable,
with meat and gravy. —
[Mrs. H. L., Va.

Potato Fritters
To cup mashed potatoes add 1 well-beaten egg, % cup
1
milk and % teasp baking powder and a little salt sifted with
flour enough to make a stiff batter. Drop by tablespoonsful
into hot lard, and fry a delicate brown. I sometimes use white
beans instead of the potatoes. This is a good way to use the
left-overs. —
[Mrs. W. T. F., Mo.

Parsnip Fritters
Wash the parsnips thoroughly and cook in boiling salted
water until tender, then drain, plunge into cold water, and rub
off the skins, which will come oft easily. Mash the parsnips,
season with salt, pepper and butter to taste, and shape into

W. K.. la.

small flat cakes. Roll in flour, and fry a delicate brown. [Mrs.

Salmon Fritters
Remove the skin and bones from 1 can salmon, add 1 cup
water, salt and pepper to taste, and enough flour sifted with 1
teasp baking powder to make a batter of the proper consistency.
Fry in hot lard. These fritters are improved by the addition
of 1 well-beaten egg, in which case a little less water is used.—
Mrs. C. D. R., Ark.

Batter Cakes
To 4 tablesp commeal add 2 tablesp flour, 1 teasp baking
powder, %
teasp salt, and water to make a medium thick bat-
ter. Drop by tablespoonsful on hot, well greased skillet. Sarve
with N —
O molasses. [Mrs. H. L., Va.
BATTERS AND BAKING HINTS 95

Coating Batter

To 1 cup flour add 1 teasp baking powder, 1 teasp salt and


milk enough to make a batter just thick enough to coat well
any article of food requiring it, so it will not drain off. To add
1 well-beaten egg to this batter is a great improvement.
A. B., N. Y.
[S. —
Fried Toast

Dip slices of 2 or 3 day old bread into a liquid mixture of


eggs and milk, and a little salt and sugar to taste. Fry a
golden brown on each side. Serve hot with jelly or jam. [Mrs.
J. J. W., 111.

Doughnuts keep best when placed in a stone jar, carefully


covered. — [A. G., Mass.

Be careful not to roll doughnuts in sugar while they are hot,


or you will be giving them a sticky coating. [M. G., Wash.— »

In making doughnuts if %
cup water is added to whatever
other Ingredients are used, they will not soak fat so readily. —
[Mrs.,N. P. A., Mass.

I have found that when frying doughnuts they will use up


less grease if Iadd about a tablesp of vinegar to the hot lard.
— [Mrs. H. E. B., Wash.

To sugar doughnuts put about half cup powdered sugar in a


paper bag, place doughnuts, a few at a time, in the bag, and
shake well. —
[Mrs. B. S., Ct.

I have found that eggs seem to have a tendency to make


doughnuts dry and hard. Therefore I always make doughnuts
without eggs. —
[Mrs. G. M., N. H.

I always have the fat hot, and plenty of Anything fried


it.
in a little lard will come out full of grease. Any
fat left over
may be used again if properly strained and clarified with a
few pieces of raw potato. — [M. B., 111.

Roll the dough for doughnuts about % inch thick, or less,


and if you have no doughnut cutter use the top of a small glass
or baking powder tin to cut the rounds, and a large sized sil-
ver thimble to cut out the centers from the rounds. Shake
off any loose flour before dropping into the hot fat.
Mass.
[A. G., —
96 FAHM AND HOME COOK BOOK
"When making corn fritters I sometimes thicken them with
rolled cracker crumbs, instead of flour. — [C. L„ Ind.

When making cornmeal pancakes I sometimes substitute a



cup of cooked oatmeal for the flour. [Mrs. N. C, Miss.

A delicious apple pancake can be made by following potato


pancake
Wis.
recipes, and substituting apples for potatoes. [M. W.,—
I use lard and suet, half and half, to fry pancakes, and find
this csmbination a great saving. Also, the cakes are not so apt
to.soak up fat. —
[Mrs. G. O. F., N. H.

Drain off the water from boiled potatoes, let it get cool, and
use it in pancakes, in place of water. The pancakes will be

much lighter this way. [Mrs. E. P., N. Y.
When grating raw potatoes for potato pancakes, the work
should be done quickly, or the grated potatoes will turn black.
It is well to sprinkle lightly with flour each potato as it is
grated. —
[A. G., Mass.

To removethe grain from ears of boiled corn, score each row


lengthwise with a sharp knife, and then with the back of a sil-<
Ter knife scrape the kernels from the cob. In this way ISne ker-
nels will come out clean and shelled. —
[Mrs. C. S., Ind.
Biscaits, Muffins and Dumplings
EAVY biscuits, made by newly-wed wives,
have served as capital for the joke-makers
for many years, but the following recipes
are all so plain and the directions so easy
to follow, that with their aid even the inex-
perienced, amateur home-baker ought to be
able to turn out creditable results in the line of biscuits,
mufifins, gerns, dumplings, etc. As will be noted, soft
doughs, little handling and quick baking are the three
essentials to success in this department of cookery. It
goes without saying that only the best obtainable ingredi-
ents should be used^ as no good results can reasonably be
expected from inferior qualities of flour, baking powder,
. spices, etc. There is no lack of variety amonig the follow-
ing recipes. Try some of them.

Baking Powder Biscuits I


^ To 1 qt sifted flour add 3 heaping teasp baking powdei*, 1
level teasp salt, 1 tablesp each of lard and butter, and milk
enough to make a soft dough. Mould quicklr, handle as little
as'possible, and bake in a quick oven. —
[Mrs. W. A. M., N. Y.

Baking Powder Bisctiits n


To1 qt sifted flour add 3 teasp baking powder, a little salt,
1 cup rich, sweet cream, and milk enough to make a dough of
the proper consistency. —
[E. T., Va.

A Drop Biscuits
To every pt flour add %
teasp salt, 2 teasp baking powder,
and 1 tablesp melted butter, with enough sweet milk to make
a stiff batter. Drop the mixture into hot gem pans, well
greased, and bake in a quick oven. One pt flour will make 8
oiscuits. — [Mrs. "W. T. F., Mo.

Soda Biscuits
To 1 cup buttermilk add %
cup cream, in which dissolve 1
'a> el teasp soda,% teasp salt, and flour enough to roll. Cut,
ani* bake in a quick oven. —
[Mrs. J. C. S., N. Y.
97
fl8 FARM AND HOME COOK BOOK
Cream Tartar Biscnlts

To add 1 teasp salt, 1 teasp soda, 2 teasp cream


1 qt flour
ta,rtar, mix and then add 4 tablesp thick, sweet cream,
-well,
and water to make a soft dough. Do not roll, but presb out
lightly with the hands, cut, and bake 10 minutes in hot oven.
— IJ. E. P., N. H.

Sour Milk Biscuits

Sift 1 qt flour with 1 level teasp salt and 2 heaping teasp


baking powder. Stir into this 5 tablesp sour cream, in which
1 level teasp soda has been dissolved, then add sour milk
enough to make a dough of the proper consistency to roll. Cut
with a biscuit cutter and bake in a quick oven. If sweetened
biscuits are liked add % cup sugar. —
[Mrs. J. H. S., N. Y.

Bran Biscuits

To 2 cups nice, clean bran add 1 cup wheat flour, 1% cups


sour milk, % cup melted butter, 3 tablesp molasses and 1 teasp
soda dissolved in c little warm water, and put in the last thins.
Bake in gem pans. These are excellent for those troubled with
constipation. — [Mrs. B. W. A., Cal.

Egg Biscuits

To 3 well-beaten eggs add 1 cup milk, 1% cups sugar, 1


scant cup lard or butter and 4 teasp baking powder, sifted with
flour enough to roll. Cut out, sprinkle sugar over each biscuit,
and place a raisin In the center of each. Bake in a quick oven.
— [C. B. O., Kan.

Graham Drop Biscuits

To
1 pt graham flour add %
cup white flour, 1 level teasp
soda, %
teasp salt, 1 tablesp sugar, 1 egg, 1 tablesp thick, sour
cream, and enough sour milk or buttermilk to make a stiff haX-
ter. Mix and beat well, and drop by tablespoonsful on a well
greased biscuit pan, and bake in a hot oven 20 to 25 minutes,
or until a light brown. —
[Mrs. E. P. C, Me.

Breakfast Biscuits

To %
cup sugar add 1 cup cream, %
cup seeded and chopped
raisins, a little salt and nutmeg, and 1 teasp baking powder
sifted with flour enough to make a dough as soft as can be con-
veniently handled.
N. H.
Roll, cut, and bake as biscuits. — [A. E. R.,
SWEET POTATO AND LIGHT BISCUITS 99

Blaeberry Biscuits

To 1 pt flour add %
teasp salt, 3 level teasp baking powder,
1 level tablesp butter, %
cup sugar, and milk enough to moiS'
ten. Have batter stiff enough to keep it shaped when dropped
from the spoon. Lastly add 1 cup blueberries, washed, dried
and dredged with flour. Drop the batter by spoonsful in well
greased gem pans, and bake 20 minutes. — [M. B., Ill

Scotch Biscuits

To add S level teasp baking powder, 1 tablesp


2 cups flour
sugar, %
teasp salt, 3 tablesp butter, 2 well-beaten eggs, %
cup sweet cream and the grated rind of a lemon. Roll, cut and
brush the tops with white of egg, and sprinkle with sugar.

Bake in hot oven 15 minutes. These are fine. [Mrs. C. P Pai
Sweet Biscuits

To 4 cups light bread sponge add 1 cup sugar, i^ cup melted


blotter,and 2 or 3 beaten eggs. Mix well, then add enough
flour to make a soft dough. Let rise, and when light knead
into biscuits, let rise again and when light, bake.
Kan.

[Mrs. J. B.,

Ginger Biscuits

To 1 %
cups molasses add scant %
cup hot water, 1 tablesp
shortening, 1 teasp soda, ^
teasp ginger, and flour enough to
thicken to the consistency of cake batter. Bake in a shallow
pan, and watch carefully as it burns easily. Cut up in large
pieces while it is still warm. To be eaien with butter, like bis-
cuits.— [Mrs. E. S. M., N. Y.

Sweet Potato Biscuits


Break into halves 3 good sized baked sweet potatoes, then
take out the centers, and press through a sieve. Add scant
teasp salt, 1 tablesp butter, 1 pt milk, 1 beaten egg and 2
rounding teasp baking powder sifted with 1 pt flour. Pour into
well greased patty pans and bake in a hot oven about 25 min-
utes. — [M. B. G., Wis.

Light Biscuits
Scald 1 cup milk, add scant %
cup sugar and 2 tablesp but-
ter. When cool add this to 2 cups light bread sponge, with
flour enough to mould into a loaf. Let rise until very light, then

mould into biscuits, and when light again, bake. [Mrs. W. C.
T., N. Y.
100 FARM AND HOME COOK BOOK
Bread Biscuits

To some light bread dough, enough for a small loaf, add %


cup lard, 1 scant teasp soda, 2 tablesp sugar and 1 egg. Mix
thoroughly, add flour as required, mould into biscuits, and let
rise. Bake in a quick oven. Raisins or currants may be added

if liked. [Mrs. W. M. G., Ct.

Raised Biscuits

Itfesolve % cake dry yeast in a little warm water. While


this is dissolving beat butter the size of aa egg with 2 tablesp
sugar and 1 egg. Stir this and the dissolved yeast into 2 cups
lukewarm milk, add ^^ teasp salt, and flour enough to make a
dough just stiff enough to handle. Cover, set in a warm place,
and let rise over night. Knead down in the morning, let rise
again, then mould into biscuits, and when light, bake about 35
minutes. If a half cake .compressed yeast is used, the sponge
can be started in the morning. —
[Mrs. J. W. Van B., Wis.

Maryland Biscuits

To 2 qts flour add 1 teasp salt and 1 cup butter. Work the
butter well into the flour, and wet with cold water to form a
dough. Then place on kneading board and beat about 15 min-
utes with a potato masher, slowly sifting flour on the board
to keep the dough from sticking. When hard beat at least 15
minutes longer, then roll out %
inch thick, cut with a biscuit
cutter, prick holes in each biscuit with a fork, and bake imme-

diately. [Mrs. H. L., Va.

Madison Biscuits
To 2 qts flour add % cup yeast, 3 well-beaten eggs, % cup
sugar, 2 cups milk, 1 tablesp salt and water enough to make
a batter stifE enough to hold a spoon upright. Set away in a,
warm place to rise, then work in a little flour, and cut out into
biscuits. Let this stand 10 or 15 minutes, and then bake in a
hot oven. — [Mrs. D. T. K., N. C.

Mush Biscuits
Add a little saltto 1 qt boiling water, stir in 1 scant cup
white cornmeal, and boil 20 minutes. When cooled to luke-
warm add % cup lard and 1 cup yeast sponge. Knead stiff
with flour, set away in a crock, and let rise. When light, yrork
it down and then set away in a cold place, or put it in the ice
box. This dough is then ready to roll out in small biscuits
and to bake at any time you want, a few at a time, and they
are very fine. —[E. E. S., 111.
SWEET BUNS AND MUFFINS 101

Squash Biscuit
To 1 qt winter squash, boiled and sifted, add 1 cup hop
yeast, or 2 cakes compressed yeast, 1 cup sugar, 3 large tablesp
butter, 1 teasp soda and a little salt. If squash is very dry it
will require about %
cup sweet milk. Mix all these ingredients
together with flour enough for a sponge. When light mix in
some flour the same as for any biscuit dough, but do not make
the dough too stiff. When light the second time make into bis-
cuits, let rise again, and then bake. Mix the sponge while the
squash is warm. —
[Mrs. I. B. R., Wis.

Sweet Buns
To 1 cup sugar add 1 egg, % cup sour cream, % cup butter-
milk or sour milk, in which dissolve 1 level teasp soda, then
add flour enough to make a smooth batter, stiff enough to keep
its shape when deposited by tablespoonsful on a buttered tin.
Bake in a quick oven and watch closely. This is very fine. If
liked, flavor with caraway seed, for a change. [N. P., N. H. —
Breakfast Cakes
Cream cup brown sugar with % cup butter (or butter and
1
lard mixed), add 1 well-beaten egg, 1 cup molasses, 2 level
teasp soda dissolved in 1 cup sour milk, and 4 cups flour sifted
with 1 teasp each cinnamon, salt and ginger. Bake in gem
pans. — [Mrs. A. I., la.

MufSns
To egg add 1 cup milk and 1 cup flour sifted with
1 beaten
1 teasp baking powder and a pinch of salt. Bake in hot, well
greased gem tins in hot oven. — [Mrs. C. E. G., Ariz.

Whole Wheat Muffins


.^ To 1% cups whole wheat flour add % cup white flour, 2
teasp baking powder, or 2 teasp cream tartar and 1 teasp soda,
1 well-beaten egg, 1 tablesp molasses and 1 cup milk.
K., Me.
[B. H. —
Grafaam Muffins (No Eggs)
To 2 cups sour milk add 1 teasp soda, a little salt and enough
graham flour to make a medium stiff batter. Bake in quick
oven. — [Mrs. W. T. F., Mo.

Graham Muffins
To 1 qt fresh churned or "clabber" milk add 1 level teasp
each soda and salt, and stir in enough graham flour to make
102 FARM AND HOME COOK BOOK
a medium thick batter. Lastly stir in 1 well-beaten egg.
Have muffin pans hot and well greased, put 1 tablesp of the
batter in each ring, and bake in a hot oven. Serve hot with
butter and sugar, or jelly. Equal parts of shorts and seconds
well mixed make an excellent graham flour, or it may be
ground from the wheat, but must not be bolted. [I. H., Ala. —
Bye Muffins
To 1 cup white flour add 1 cup rye meal, %
teasp salt, 2
teasp baking powder, %
cup sugar, piece of butter the size of

an egg, 1 well-beaten egg, and 1 cup milk. [Unidentified.

Sour Cream Mu£Biis

To 1 pt sour cream add % teasp soda, a little salt, 3 well-


beaten eggs, and enough flour to make a stiff batter. These are
extra fine. —
£Mrs. E. E. B.^ Md.

Buttermilk Muffins

To 1 pt rich buttermilk add %


teasp soda and mix in suffi-
cient flour to make a stiff batter. Lastly add 1 well-beaten egg
and a pinch of salt. Bake in patty pans or rings, in a quick
oven. —[Mrs. J. G. M., Cal.

Yeast Muffins

Scald 1 pt milk and when almost cool add 2 well-beaten eggs,


3 tablesp yeast, 1 scant teasp salt, and flour enough to make a
stiff batter. Let rise 4 or 5 hours and bake in muffin rings in
a hot oven for about 10 minutes. — [M. B., 111.

Oatmeal Muffins

with 3 teasp baking powder and a pinch of


Sift 1 pt flour
salt, add beaten egg, with 2 tablesp sugar, 1 tablesp melted
1
butter, % cup milk, and 1 cup cooked oatmeal. Bake in gem
pans or muffin rings. —
[Mrs. S. C. P., Mass.

Oatmeal Muffins (Yeast)

To 1 large cup freshly cooked oatmeal, add 1 tablesp butter.


1 tablesp sugar, 1 teasp salt and after mixing well add to %
% yeast cake dissolved in a little warm water, and then add
enough flour to mould very stiff. Let rise until light, drop in ,

warm well buttered gem


pans, let rise again until soft, and
bake in a quick oven about 20 minutes. —
[E. E. K., Mass.
RICE MUFFINS AND RYE GEMS 1«S

Honey Mu£9iis

Sift together 3 cups flour, 3 teasp baking powder and %'


teasp salt. Then worji in 3 tablesp butter and add 3 well-
beaten eggs, 1 cup milk and %
cup strained honey. Bake in

gem tins or muffin rings in a moderate oven. [C. B. H., Mich.
Bice Muffins

To 1 cup cold boiled rice add 2 cups milk, 2 well-beaten


eggs, 3 tablesp melted butter, 1 tablesp sugar, a little salt and
2 teasp baking powder sifted with flour enough to make a soft
batter that will drop from the spoon. Fill hot gem irons, well
greased, and bake %
hour. —
[Mrs. E. E. S., Pa.

Bran Muffins
To 1 cup nice, clean bran add 2 cups cornmeal, 2 cups sour
milk in which 1 teasp soda has been dissolved, a little salt and
1 tablesp molasses or sugar. Bake in muffin tins in hot oven.
These are a pleasant cure for constipation, if eaten once a day>
and are very good for small children so troubled. [B. G. B.,.
Kan.

Southern Com Muffins

To 1 pt buttermilk add 1 level teasp soda, 1 pt cornmeal, 1


teasp lard or butter, 1 beaten egg, and a little salt and sugar.
Bake in hot, well greased muffin pans, in a qnick orea, and
serve warm, wrapped in napkins. This is an old Soathem

"mammy's" recipe. [Mrs. O. W. S., Wis.
Eye Gems
To 1 cup white flour add 1 cup rye, % cup sugar and 1 cup
sour milk in which 1 level teasp soda has been dissolved.
Bake in hot, w^U greased gem pans, in a hot oven. [Mrs. W.
L. J., Vt.

Ginger Gems
Cream cup sugar with % cup butter, add % cup molas-
%
ses, % cup hot water and 2 cups flour, sifted with 1 teasp each
ginger, cinnamon, soda and a little cloves. Bake in gem pans
in a hot oven. —
[Mrs. C. E. R., la.

Oatmeal Gems
Soak overnight 2 cups rolled oats in 1% cups sour milk. In
the morning add % cup molasses, 1 scant teasp soda dissolved
104 FARM AND HOME COOK BOOK

in a little cold water, 1 level teasp salt, 2 well-beaten eggs,


and 1 cup flour. Bake in a hot oven. These gems are very
good without the eggs, when eggs are scarce.
K H.

[Mrs. C. E. A.,

Graham Gems
To 1 well-beaten egg add 1 pt milk, a little salt, and enough
graham flour to make a stiff batter that will drop from a spoon.
Bake in hot and well buttered gem pans, in a hot oven, about
20 minutes. — [M. B., 111.

Buttermilk Gems
To 1 cup buttermilk add 2 cups sour cream, 1 teasp each salt
and soda, 1 tablesp sugar, 1 beaten egg, and flour enough to
make a stiff batter which will drop from a spoon. Bake in well
greased gem pans in quick oven. — [Mrs. N. F., Pa.

Date Gems
To 1 pt graham flour and 1 pt white flour add Vz teasp salt,
1 level teasp soda, %
cup sugar, 1 cup dates, stoned and cut in
small pieces, and lastly enough rich buttermilk to make a stiff
batter. Drop in hot, well greased gem pans, half filling each,
and bake in quick oven until a golden brown. Raisins may be
substituted for dates, and instead of making a stiff batter, less
buttermilk can be used, the dough quickly turned out on a
board, rolled %
inch thick, cut into biscuits and brushed with
sweet milk, and baked in a baking pan in a quick oven.
F. S., Cal.
[E. —
Corn Dodgers
To cornmeal add a little salt, 1 tablesp butter, scald
1 qt
with boiling water, and boil hard for a minute or two, then
drop the batter into well greased gem tins, and bake in a
quick oven. —
[A. E. H., Wash.

Corn Pone
Dissolve 1 teasp soda in 1 pt buttermilk, add scant teasp salt,
1 tablesp sugar and enough cornmeal mlsed with a little flour
to make a medium stiff batter. Lastly add 2 tablesp melted
lard. —
Bake In a quick oven. [N. H, G., O.
Pop-Overs
To 1 well-beaten egg add 1 cup milk, a pinch of salt, and sift
in a little at a time 1 heaping cup flour. Beat well for 10 min-
utes, and bake in hot, well greased irons. Baking powder or
soda is not needed. —
[Miss E. I. B., Cal.
POP-OVERS AND BUCKWHEAT CAKES 185

Graham Pop-Overs
To 2 -well-beaten 2 cups milk, 2 cups graham flour,
eggs add
1 cup wUite flour and %, teasp salt. Beat well, half fill hot, well
greased gem pans with the batter, and bake about 20 min-
utes in a hot oven. —
[Mrs J. L. T., N. Y.

Graham Puffs
Mix 1 cup graham flour with 1 cup pastry flour and Vz teasp
salt, add slowly 2 cups milk, add 2 well-beaten eggs, beat
again, then turn at once into hot buttered gem pans, filling
each about % full, and bake in a hot oven about 30 minutes.
—[Miss E. W., N. H.

Cornstarch Puffs

Cream 1 cup sugar with % cup butter, add beaten yolks of


and gradually and alternately 1 cup cornstarch with the
4 eggs,
beaten whites of the eggs. Mix 2 level teasp baking powder
with the cornstarch, and lastly add 1 teasp vanilla. Bake in
well greased gem pans in hot oven. This recipe makes a dozen
puffs. —
[Mrs. B. S., W. Va.

Potato Scones

To cups mashed potatoes add 2 cups flour, 2ozs butter, 2


2
level teasp baking powder, % teasp salt, and milk enough t»
make a dough that can he handled. Roll out % inch thick,
cut with biscuit cutter, and bake in quick oven about 15 min-
utes. — [Mrs. P. A. B., 111.

Oatmeal Scones

To 1 cup oatmeal flakes add %


cup flour, 1 teasp salt, 1%,
teasp baking powder, 1 cup sweet milk and 1 well-beaten egg..
Bake at once in hot, well greased gem irons, filling them half
full. It will take about % an hour in a quick oven. This
recipe makes 1 dozen scones. —
[Mrs. E. E. S., Pa.

Johnny Cake

To 2 cups cornmeal, add 1 cup wheat flour, 1% cups sour


milk, %«up sour cream in which dissolve 2 scant teasp soda,
a pinch of salt and %
cup sugar. —
[Mrs. E. McC, N. Y.

Yeast Buckwheat Cakes

When the cakes are first started they should be set in the
evening. Use 1 qt warm water, 1 cake yeast and buckwheat
106 FARM AND HOME COOK BOOK

-white flour, half and half, enough to make an ordinary


bat-
and
ter. Put in a warm place to rise, and in the morning add %
cakes
teasp soda dissolved in a little warm water. After the
have been started all that is necessary is to put away each
morning a little of the batter to use in the evening as a starter
by adding a little warm water and more flour. —
[Mrs. B. S. W.,
Okla.

Buttermilk Buckwheat Cakes

Dissolve 1 level teasp soda in 2 cups buttermilk, add cup %


sweet milk, 1 level teasp salt and then stir in 1 pt buckwheat
flour. Beat well and bake immediately in hot oven. [Mrs. W. —
K., la.

Plain Waffles

To cup milk add 1 well-beaten egg, 2 teasp melted butter,


1
and cup flour sifted with 1 teasp baking powder and a little
1
salt. Bake in "piping hot" waffle irons, until crisp and brown.
Butter while hot and eat with honey. —
[K. A. D., N. D.

Butteimilk Waffles

To 1 well-beaten egg add a little salt, % cup thick sour


cream, 1 pt buttermilk (or sour milk will do), and 1 level
teasp soda sifted with flour enough to make a stiff batter. —
[H. B. H., N. Y.

Baked Dnmpllngs
Mix same as for biscuit, only use a little less shortening, roll
thin, mark in 2-inch squares, and bake in a quick oven. When
done break where marked, and serve with broth or soup poured
over them. — [M. E. A., O.

Boiled Dumplings

To cup boiling water add 1 pinch salt and % cup butter,


1
then cup flour, and when sufficiently cooled off add 3
stir in 1
eggs, one at a time, stirring vigorously. Drop by tablespoons-
ful into the boiling soup and cover the kettle tightly.
Neb.
[M. H., —
Drop Dumplings I

Sift 1 qt flour with 2 teasp baking powder and 1 teasp salt,


and then stir in milk to make a stifCbatter that will just drop
from the spoon. Wet a tablesp in boiling liquid and drop the
BATTER AND MEAT DUMPLINGS 107

batter by the tablespoonful into the soup or broth. Be sure to


wet the spoon thoroughly every time, so the batter will not
stick to it. Water can be used instead of milk, in which
case add a teasp shortening. Also sour milk and soda can be
used instead of sweet milk and baking powder.
Col.

[I. T. B.,

Drop Dumplings II

To 1 well-beaten egg add 1 cup water and 1 teasp baking


powder sifted with enough flour to make a stiff batter. Drop
by spoonsful into boiling soup and boil about 15 or 20 minutes.
.

— [Mrs. D. D.. la.

Broth Dumplings

Sift 1 qt flour <ind a pinch of salt into a mixing pan, make


a hole in the center, and pour in 2 cups hot chicken or beef
broth. Stir it vigorously, roll thin, cut in small squares and add
to the soup or broth, allowing them to boil about 20 minutes.
— [L. L. T., N. D.

Light Bread Dumplings

When moulding the br<ead into loaves, mould some of the


dough into small biscuits, and allow a half hour for these to
rise. In a granite kettle place %
cup butter and 1 pt water,
and let this come to a boil, then put in the light biscuits,
cover tightly, and let boil about 20 minutes, or until done.
Serve with sweetened milk or cream. —
[Mrs. R. M., Ind.

liiver Dumplings

Chop 1 lb beef liver very fine (it cannot be chopped too


fine), and reject all skins and fibres. Add to this chopped
liver 2 beaten eggs, %
teasp salt, a generous sprinkle of ground
allspice, and after beating all thoroughly, stir in 2 large cups
flour. Drop by tablespoonsful into the boiling soup and boil
about 8 to 10 minutes. —
[Mrs. G., Wis.

Meat Dumplings

Chop very fine % lb lean pork and %


lb beef, add 2 ozs
melted butter, and the yolks of 2 eggs, 2 ozs stale bread which
was soaked in water and squeezed out, also a little salt and nut-
meg, and lastly the beaten whites of the eggs. Mould into
small dumplings, and drop in the boiling soup and boil until
done. —
[A. G., Mass.
108 FAEM AND HOME COOK BOOK

Egg Dumplings
About 1 hour before you want the dumplings ready to
serve, beat up 4 eggs until light and add to them % pt hot
soup broth and flavor with nutmeg, salt, and a little finely
chopped parsley. Pour into a well buttered vessel and stand
this Into another vessel filled with boiling water. Allow the
mixture to become thick, but not hard. When thick drop by
the spoonsful into hot soup. — [A. G., Mass.

Potato Dumplings

Cream a piece of butter about the size of a small egg, add


yolks of 2 eggs, a saucerful of stale bread, grated, a saucerful
cold potatoes, grated, (the potatoes must be nice and dry),
season with salt and nutmeg and lastly add the beaten whites
of the eggs. Mould into small dumplings, drop into the boiling
soup and boil about 10 minutes. —
[A. G., Mass.

German Bread Dumplings


Soak a stale loaf of bread (at least 4 or 5 days old) in water
enough to cover and when soft squeeze out as much of the
water as possible and break the bread up into, crumbs. Then
add 2 well-beaten eggs, 2 tablesp shortening, 2 tablesp flour,
a pinch of salt, and a little nutmeg. Drop by the tablespoonful
into salted, boiling water, and cook about 5 minutes, with
the kettle uncovered. These are very good to serve with
roast meat and gravy. It is a good plan to first boil one dump-
ling and experiment with it, to see if the seasoning is just
right, or if there Is enough flour to hold them together.
P., N. H.
— [N.

If you have trouble to get the biscuits to brown, try using


very shallow baking pans. —
[Mrs. W. H. B., Cal.

Twin biscuits are nice for a change. Roll out thin, cut, and
put together in pairs, with melted butter between.
W., N. Y. ,
—[Mrs A

Baking powder mates just as nice biscuits with sour milk as


with sweet, in fact think the sour milk and baking powder
I
biscuits are usually more tender. —
[Mrs. J. E. W., Kan.

Instead of working the shortening into the biscuit dough, I


have found this to be a quicker way: Before putting the bis-
cuits in the oven mate a dent in each with a knife, and put
a
little piece of butter in each. —
[Mrs. A. P. H., N. Y
BISCUIT AND MUFFIN HINTS 109

Use any good biscuit recipe, but have the dough softer and
drop from a spoon, instead of rolling it out. You will find the
biscuits are much lighter, and can be more quickly made. Soft

dough is the secret of good biscuits. [Mrs. E. E. W., Pa.

A nice way to make biscuits is not to put any shortening in


the dough, as nearly all do, but to put some lard in the bak-
ing pan, heat and dip the biscuits in, first on one side and then
on the other. Bake quickly in a very hot oven.
Mo.

[Mrs. H. P.,

The dough for soda biscuits should be barely stiff enough to


handle. If the dough is too stiff the biscuits will be failures.
Have a hot oven when you put them in, for one of the most
important biscuit secrets is to have them rise and bake
quickly. — [N. P., N. H.

Baking powder biscuits should be worked as little as possi-


ble. Instead of rolling the dough drop the batter by spoons-
ful on a greased pan, and bake in a hot oven about 20 minutes.
Do not crowd the biscuits in the pan. A stiff dough worked
liked bread makes a tough biscuit. —
[Mrs. G., Wis.

When making baking powder biscuits handle and knead as


littleas possible. Have the water or milk as cold as possible,
and the oven real hot. Make it a point to get the biscuits in
the oven as quickly as possible. To improve the crust grease
the biscuits on top with melted butter just before placing In
the oven. —
[Miss A. B., Wis.
I find it is never necessary to use soda in making biscuits,
no matter how sour the milk used may be. When the milk Is
sour I just add a teasp or more baking powder. Biscuits made
with buttermilk and baking powder are simply delicious, and
there is no danger of them being yellow or soggy, provided one
uses a good grade baking powder. —
[Mrs. E. T., Cal.

hri
The secret of good muffins is to have the batter as stiff as
can be beaten, and to beat it well, as that makes the muffins
light. — [Mrs. P. H., Tex,

Be sure to bake all gems and muffins in a hot oven, and


take them out as soon as they are done. Anything made with
soda will turn yellow or brown and taste strong, if overdone.-:—
[G. B., N. Y.

^Deep gem irons are best. They should be well greased and
hot when the mixture is put in them, and should be only half
filled. The oven should also be very hot. ffChe harder the gem
tjtter is beaten the better. — [K. A. D., N. D.
110 FARM AND HOME COOK BOOK

When dropping dumplings by the spoonful into the soup, be


sure to wet the spoon thoroughly in the soup every time, to
prevent the batter from sticking to the spoon. —
[A. G., Mass.
*

The broth or soup should be boiling when the dumplings are


dropped in, and the kettle tightly covered while the dumplings
are boiling. The secret of having them light lies in not dis-
turbing them while they are cooking. — [A. G., Mass.

In making gems or breakfast cakes, I find that they will be


just as light, even if the egg which the recipe usually calls for
is omitted, provided the batter is well beaten and the gem
irons and oven are both very hot. — [Mrs. G. H. W., N. H.

Always have the waffle molds well greased. A rind of fat


meat is best, as it greases more evenly than lard. Have the
molds good and hot, and bake the waffles crisp and brown.
When made right they will almost "melt in your mouth." —
[Mrs. W. B. F., N. C.

,
When you have a large quantity of dumplings to boil, it is
a good plan to first mould them all and lay them out on a
platter, so that they can all be dropped into the boiling liquid
at once, as otherwise those dropped in first would be boiled
longer than the last. —[A. G., Mass.

Bread put to soak for dumplings must not be fresh nor


must the water be warm, otherwise it will be a sticky mass.
The bread should be several days old, and be soaked only a
short while in cold water, after which it should be squeezed
out with the hands and broken up into fine crumbs. —
[A. G.,

Though the
quantities called for in recipes are usually about
correct, the best plan, since ingredients vary so much, to
it is
boil one dumpling as a sample. When dumplings are removed
from the soup, they should be broken open to allow the steam
to escape. This will prevent them from becoming soggy.
G., Mass.
— [A.
J>uddin^s, Gustards and Sweet Sauces
HEN fruit is plentiful puddings appear
often as well supplied farm
dessert on
tables, and seasons puddings, when
at all
well made and not too rich, afford whole-
some and favorite variety to the daily bill
of fare. Every cook will surely be able to
find among the following extensive collection of
recipes something to suit her culinary resources and the
family taste. The same recipes can frequently be used by
substituting some other fruit, or varying the flavor. There
are tri^s in all trades, and a clever cook can manage to
make occasional changes to suit herself, without impairing
the result,
Apple Pudding
To 1 CUB cream add 1 beaten egg, 2 teasp baking powder,
and a little salt sifted with flour enough to make a thick bat-
ter. Lastly stir in about Vz doz large apples chopped fine.
Bake in moderate oven. The hardest winter apples can be
used^s long as they are chopped fine enough and the pudding
is baked slowly. Sour cream and 1 teasp soda can be used if
preferred, in that case omitting baking powder. Serve with a
sweet sauce. —
[Mrs. I. M. C, Wash.

Crab Apple Pudding


Core the apples and stew until soft in a syrup made of sugar
and water. Do not have more syrup than the apples will take
up, but be careful not to let the latter burn. When they are
done, put them in a buttered pudding dish, and if they are not
quite sweet enough, add sugar to taste. Make a soft batter of
1 pt flour, 2 teasp baking powder, and milk. Turn this over
the apples, cover the dish, and steam about 1% hours. Serve
with cream. Another good way is to cover the apples with a
thick custard made of milk, egg yolks, cornstarch and sugar,
using the whites to make a meringue for the top. —
[N. P., N. H.

Dutch Apple Pudding


Make a batter of 2 cups flour sifted with 2 teasp baking
stiff
powder, % cup butter, 1 egg, 1 scant cup milk, 2 tablesp sugar,
111
112 FARM AND HOME COOK BOOK
and a little salt. Pour in a shallow, buttered pudding dish, cut
apples in small pieces and press into top of batter, sprinkle over
with sugar and cinnamon, and bake about 30 minutes. Serve
with cream and sugar. — [Mrs. E. E. S., Pa.

Apple Slump

Pare, quarter and core about % doz tart apples, and place
them in a shallow buttered granite pudding dish. Pour over
them 1 scant cup water, add the grated rind and juice of 1
lemon, 1 cup sugar, and butter the size of a small egg. Place
in a hot oven and then make a rich cream biscuit crust. Cut
in small rounds with a tin box about size of a 50-cent piece,
or if you have no such cutter handy, pinch off little pieces of
the dough, flatten with the hands, and lay these little biscuits
over the apples, closely together, but not overlapping. Cover
the pudding dish, and when the pudding is nearly done, remove
the cover to brown the biscuits. Serve hot with cream or any
perferred sauce.— [Mrs. K. C, Mo.

Baked Apple Boll


Make a dough of 1 qt flour, 1 teasp salt, 2 teasp baking pow-
der, 2 tablesp butter, and 1 pt milk. Roll out about % inch
thick, and spread with chopped apples. Roll up and pinch the
ends together to prevent the juice from running out. Place
in a baking pan with % cup butter, 2 cups sugar and 3 cups
water. Bake about 1 % hours. This will ma&e its own sauce.
-^[Mrs. D. H. H.. Ida.

Boiled Apple Boll

Make a dough of 1 qt flour, 1 tablesp lard, a little salt, and


1 teasp soda, mixed with sour milk enough to make a dough
that will roll. Roll about % inch thick, cover well with finely
sliced apples, sprinkle with sugar and a little nutmeg or cin-
namon, and roll up, carefully pinching the ends together to
prevent the escape of juice. Put this roll in a well floured bag,
and boil out one hour. The water must be boiling when the
pudding is put in, and must continue to boil without interrup-
tion until the pudding is done. Any other fruit may be substi-
tuted for apples. Serve with any preferred sauce.
T. B., N. C.
— [Mrs R
Baked Brown Betty
Grate some dry bread quite fine and pare and core apples
and chop fine. Butter a baking dish, put in a layer of bread
crumbs, then a layer of apples, sprinkle with sugar, and a lit-
tle nutmeg or cinnamon, dot with bits of butter, and alternate
THE CUTHBBRT RED RASPBERRY.
ORANGE AND LEMON PUDDINGS 113

in this way until tlie dish is filled. If the apples are not very
juicy moisten with a little water. Bake until the apples are
done and the pudding is brown on top. The top layer should
be of bread crumbs, sprinkled with sugar and dotted with but-
ter. Serve warm with cream. —
[Mrs. G. O. F., N. H.

Peach Padding
Fill a pudding dish with whole peeled peaches, pour over
them 2 cups water,cover closely and bake until tender. Then
drain and let it stand until cool.
off the juice, Add to the
juice 1 pt sweet milk, 3 or 4 well-beaten eggs, 1 cup sugar, 1
tablesp melted butter, and 1 cup flour sifted with 1 teasp bak-
ing powder and a little salt. Beat well and pour this batter
over the peaches in the pudding dish. Bake a rich brown and
serve with cream. — [Mrs. W. K., Gal.

Orange Pudding

Make a boiled custard of eggs, milk and cornstarch, sweet-


ened to taste.Put a layer of this in a dish, then a layer of
sliced oranges, another of custard, and so on until the dish is
filled. Chill, and serve with whipped cream. In preparing the
oranges be sure to remove all the white particles of the peel
and between sections, and be careful that no pits remain in the
pieces.— [Mrs. H. M. C, Ind.

Boiled Lemon Pudding


Put over the fire in an agate vessel 2 % cups water or milk,
and 1 cup sugar. "When this is boiling stir into it 4 heaping
teasp cornstarch dissolved in % cup water. Let this boil a few
minutes, stirring constantly, then remove from fire and add
the juice and grated rind of 3 lemons, the beaten yolks of 3
eggs, and 1 teasp butter. Fill small preserve dishes with this
mixture and let them stand a while to allow the pudding to
thicken and get cold. When ready to serve top off each dish
with a meringue made of the beaten whites of the eggs, pow-
dered sugar, and a little lemon flavoring.
N. J

[Mrs. 0. von W.,

Frosted Iiemon Pudding

To 1 pt bread or cake crumbs (or both mixed) add 1 qt


milk, the juice and grated rind of 1 lemon, the beaten yolks of
3 eggs, 4 tablesp sugar, and a pinch of salt. Turn into a well
buttered pudding dish and bake. When done cover with a
frosting made of the whites of the eggs and 3 tablesp powdered
sugar, and return to the oven to brown slightly. —
[N. P., N. H.
114 FARM AND HOME COOK BOOK
Banana Pudding
Cream % cup butter with % cup sugar, add 1 beaten egg,
% cup milk, and 2 cups flour sifted witli % teasp soda and 1
teasp cream tartar. Flavor with vanilla. Pour % of this
batter into a buttered pudding dish, then 3 ripe bananas, sliced,
cover with remainder of batter, and steam about 1% hours.
Serve with a sauce prepared as follows: Make a syrup of %
cup sugar and 1 cup water. "When it threads remove from fire,
add 2 tablesp lemon juice, 2 well-beaten eggs, a little salt, and
3 mashed ripe bananas. Beat until smooth. —
[J. E. G., Me.

Fig Pudding
To 1 finely chopped suet add 1 lb figs, cut fine, 3 well-
cup
beaten eggs, 1 cup sugar, 2 cups milk, and 2 cups bread crumbs.
Turn into a well greased mould and boil 3 hours. Serve hot. —
[Mrs. J. K., N. Y.

Date Pudding
To
1 lb dates, cut fine, add %, lb suet, chopped fine, % lb
bread crumbs, %
lb sugar, beaten yolks of 2 eggs, % cup
milk, and spices to taste. Lastly fold in the beaten whites of
the eggs. Steam 2 hours. Serve with a hard sauce.
H.
— [P. R.

Persimmon. Pudding
Mash %
gal good, sweet persimmons, using 1 cup water, and
strain through a cloth to remove seed and skin. Then add 1%
cups sweet milk, %
cup melted butter, 2 cups sugar, and
enough flour sifted with 2 teasp baking powder to make a
medium stiff batter. Turn into a buttered biscuit pan, and
bake slowly about 1 hour. Let cool in the pan, and serve cold,
sliced like cake. This is worth trying by lovers of persimmons.
^-[Mrs. H. M. F., N. C.

Prune Pudding
To
1 well-beaten egg add %
cup sugar, 1 %
cups milk, and
4 cups flour sifted with 1 Vz teasp baking powder, and % teasp
salt. Turn this batter into a well-buttered pudding dish and
pour %
over the top lb stewed and sweetened prunes from
which the pits have been removed. Bake about 30 minutes,

and serve with sugar and cream. Mrs. A. D., 111.
Prune Whip
Cook 1 lb dried prunes until very soft, in no more water than
necessary. When done remove the stones, mash fine, add 1
cup sugar; mix well, and then add the stiflly beaten whites of
4 eggs. Bake about 30 minutes. Serve cold or warm, with
sweetened and whipped cream. —
[C. B. H., Mich.
FRUIT AND BATTER PUDDINGS 115

Rhubarb Pudding
Cut tender rhubarb into small pieces and add 1 cup sugar
to each pint rhubarb. Place in a buttered pudding dish and
cover with batter made of 2 beaten eggs, 1 cup milk and flour
enough to make a thick batter, sifted with 2 teasp baking pow-
der and a little salt. Bake, and when done turn out on a plat-
ter, so that the rhubarb will be on top. Serve warm with sugar

and cream. [Mrs. S. C. P., Mass.

Cherry Pudding
Stew and sweeten well 1 qt pitted cherries. Make a batter
of 1 %cups flour sifted with 1 teasp baking powder and a little
salt, add 1 beaten egg and milk enough to make a stiff bat-
ter. Drop by spoonsful over the stewed cherries, cover the ves-
sel well and cook on top of range about 20 minutes.
E. B. S., Pa.
— [Mrs.

Currant Pudding
To
1 qt flour add 1 pt finely chopped suet, 1 level teasp salt,
1 pt ripe currants, and enough water to make a stiff batter.
Bake in a moderate oven about 1 hour, and serve while warm.
— [R. A. Mod., S. D.

Cranberry Padding
Moisten cups bread crumbs with % cup melted butter,
2
sprinkle a layer of these crumbs in a buttered pudding dish,
next add a layer of stewed and sweetened cranberries, about 1
doz large seeded raisins, a little grated lemon peel, and some
sugar. Continue in this way until the crumbs are all used up,
then cover the pudding dish and bake about 20 minutes. Serve

warm with a hard sauce. [N. M. P., N. H.
Danish Berry Pudding
Cook blackberries, raspberries, currants or any other berry,
in enough water to cover. When done strain twice through a
sieve, put over the flre again, sweeten to taste, let come to a
boil, and then thicken with cornstarch, moistened in a little
cold water. Flavor to taste, and pour into cups that have been
wet with cold water. Let stand until cold, and stiff, and when
ready to serve turn cups upside down over a saucer and the
contents will slip out intact. Serve with cream.
J., Cal.
—[Mrs. J. D.

Christmas Pudding
The ingredients neededfor this old-fashioned pudding are 1
qt each 'seeded raisins, chopped apples, chopped beef suet, stale
bread crumbs, flour and sweet milk, and 1 pt each currants,
116 FARM AND HOME COOK BOOK

citron and sugar, 1 grated nutmeg, 1 teasp salt and 8 eggs.


Dredge the fruit thoroughly from the 1 at flour. Into a large
bowl put the eggs and then stir in the crumbs and the dredged
fruit and suet. Dip the baking bag in boiling water, and then
dredge it from the quart of flour, and put whatever remains of
the flour into the pudding mixture. Next pour the pudding in
the floured bag, and tie firmly, allowing room to swell, and boil
3 hours steadily in plenty boiling water. Replenish with boil-
ing water when necessary. This pudding is nice when served
with the following sauce: Simmer for a few minutes over a
slow fire, stirring constantly, % lb sweet butter, % lb brown
sugar, and the yolk of 1 egg; lastly add % pt canned grape
juice and after removing from the fire grate in a little nutmeg.
— [Mrs. D., Kan.

Blackberry Padding

Make a plain pie crust or a rich biscuit dough, roll out


about hiinch thick, and cover with ripe, clean blackberries.
Sprinkle with sugar, fold over the dough, add more berries and
sugar, fold over again, and repeat this till all the dough is
folded over, so it will make a flat, long roll. Press the ends
together securely, place roll in a well greased pan, and bake
until a light brown.
A. W., Ind.
Serve cold with cream and sugar. — [M.

Suet Padding

Mix 1 cup each seeded and chopped raisins and suet, % cup
currants, 1 cup syrup, 1 cup sour milk, in which has been dis-
solved 2 even teasp soda, and enough flour with a little salt to
make a stiff batter. Steam 2 hours, and serve with lemon
sauce. —[Mrs. R. S. Q., Mont.

Soet Padding (Xo Eggs)

To 1 cup finely chopped suet add 4 cups flour sifted with 1


teasp baking powder, ^ lb seeded and chopped raisins, 1 cup
molasses, 1 cup milk, a little cinnamon, and a pinch salt. Boil
about 2 %hours. Serve warm with the following sauce: Mix
1 tablesp cornstarch with a little cold water, and then pour
over, stirring vigorously, % cup boiling water and 2 tablesp
vinegar or lemon juice, 1 tablesp butter, 1 cup sugar, and
%
grated nutmeg.
Cal
Boil until thick and smooth, — [Mrs. L. J.,

Baked Soet Pudding


To % cup chopped suet add 2 cups bread crumbs, % cup
sugar. % lb seeded raisins, 2 well-beaten eggs, and 1 scant
SUET AND PLUM PUDDINGS 111

cup flour sifted with 1 teasp baking powder. Place this mixture-
in a buttered baking dish and pour over cold milk enough to.
almost cover. Bake about %hour or a little longer, if neces-
sary. Serve hot with whipped cream or any preferred sauce.
[E. B., Mich.

Plain Pudding
To 1 well-beatenegg add % cup brown sugar, % cup N O
molasses, 1 cup sour milk in which dissolve 1 teasp soda, 1 cup-
chopped suet well dredged with flour, 1 lb each raisins and,
currants, dredged with flour, % lb chopped citron and scant Z
cups flour mixed with % teasp each ginger and cinnamon and
1 grated nutmeg. Steam 2% hours and serve with lemon-
sauce or any other preferred sauce. —
[Miss E. W., Wash.
Plum Padding (No Sggs)
To 1 cup bread crumbs add 1 cup suet chopped fine, 1 cup"
molasses, 1 cup seeded and chopped raisins, 1 cup sweet milk,
2 cups flour sifted with 1 teasp each soda, salt and cinnamon,
and %teasp cloves. Boil 3 hours in a 2-qt kettle, set into a
larger kettle of boiling water, or steam about same length of
time. Serve with a sauce made of 1 cup white sugar, butter
the size of an egg, juice and grated rind of 1 lemon, and the
white of 1 egg. Rub all to a cream and add a little boiling
water. — [Miss L. G., Minn.
Baked Fresh Plum Pudding
To 1 cup sour milk add % teasp soda, 1 level teasp salt, 2
heaping tablesp lard, melted, and flour enough to make a bis-
cuit dough. Roll out thin and Spread evenly with cooked fresh
plums from which the juice has been drained and the stones
removed. Roll up, pinch the ends together securely, place in
a roasting pan, sprinkle with 1 cup sugar, dot with pieces of
butter, and pour over all the juice of the plums, adding enough
boiling water to almost cover the roll. Bake about % hour
and serve warm in its own sauce. Use a baking pan no larger
than necessary to hold the roll, as otherwise it will require
too much sauce. Any other tart fruit can be substituted for
plums. — [Mrs. M. R., Ida.
Boiled Fruit Pudding

To 1% cups bread crumbs soaked in sweet milk until soft,


add 3 cups cooked and pitted prunes, 1 cup seeded raisins, 1
cup chopped apples, scant % cup chopped citron, % cup
chopped figs, % cup molasses, 1 teasp soda dissolved in 1 cup
milk, 1% teasp baking powder and a little salt sifted with 2
cups flour. Steam about 4 hours. This pudding will keep well
and portions of it can be re-steamed when wanted. Serve with
any preferred sauce. —[Mrs. G. McM., Cal.
118 FARM AND HOME COOK BOOK
Boiled Tapioca Padding

Soak 1 cup tapioca over night in a quart bowl nearly filled


with water. Next morning put this into a double boiler and
cook until clear, stirring occasionally. When clear add 1 cup
sugar, a small piece butter, and the beaten whites of 3 eggs.
Pour into a dish, and when cool serve with cream. Anothei
way is to use the yolks of the eggs in the pudding, instead of
the whites, beating the latter to a froth, adding some pow-
dered sugar, and spreading the meringue over the top of the
pudding. Place in a hot oven for a few minutes to brown.
[Mrs. C. S., Kan.

Apple Tapioca Padding

Soak 1 cup tapioca in 1% pts milk about 3 or 4 hours and


then heat it until it becomes transparent, and add a pinch of
salt. Pare and cut the cores from 6 good sized apples, arrange
these in a well buttered baking dish, fill the holes in the apples
with sugar, add any preferred spice and little bits of butter,
pour in 1 cup water, and bake until the apples are soft. When
done pour the tapioca prepared as above over the apples in the
pudding dish and return to the oven about % hour. Serve
with cream and sugar. —
[Mrs. J. L. R., O.

Rhabarb and Prune Tapioca Padding


Remove the stones from 2 doz cooked prunes, and add %
cup of the liquid in which the prunes were cooked, % cup
sugar, and 1 pt chopped raw rhubarb. Boil 10 minutes, then
add % cup tapioca which has been soaked for 1 hour in 1 cup
cold water. Cook until tapioca is clear, and serve either hot
or cold, with cream and powdered sugar. — [N. P., N. H.

Indian Tapioca Padding

To 2 tablesp Indian Meal add 1 tablesp each cocoanut and


tapioca, V2 cup molasses, ^, cup sugar, butter size of a wal-
nut, a little salt and 1 qt scalding hot milk. Bake 2 hours
in a slow oven. Serve with cream. —
[P, L. R., Ct.

Steamed Indian Padding (Xo Eggs)


Heat1 qt skim milk, stir in %
cup cornmeal and cook until
it thickens. Remove from fire, stir in %
cup sugar, cup%
raisins, 1 teasp vinegar, 14 teasp cinnamon and 1 level teasp
salt. Let cool and then steam about 6 hours. Cooling before
steaming makes this pudding "jell." Serve with cream.
[Mrs. J. I. M., N. H.
RICE AND INDIAN PUDDINGS 119

Indian Fruit Pudding


Put 1 heaping cup Indian meal in a mixing bowl, stir in 1
cup molasses and 1 level teasp salt. Scald 3 pts milk and pour
it boiling hot over the meal, stirring it to a smooth batter.
Butter a deep pudding dish, cover the bottom with stoned
chopped prunes, pour the batter over them and just before the
pudding is placed in the oven pour carefully over the top 1
cup cold sweet milk, but do not stir it in. Bake about 4 or 5
hours. Serve with cream. —
[Mrs. J. B., Kan.

Apple Commeal Pudding


Boil 1 cup cornmeal in salted water until it thickens. Pare,
quarter and core sour apples, mix these with the thickened
meal, and steam in a covered dish about 4 hours. The more
apples you put in the pudding the better it will be. This is fine
to serve with roast pork, and is said to prevent the harmful
effects upon the stomach, usually attributed to roast pork.
This recipe has been handed down in our family for more than
100 years. — [J. E. B., Mass.

Graham Padding t.

cups graham flour, 1 teasp each soaa and


Sift together 2
cinnamon, and % teasp each salt and cloves. Pour over this 1
cup milk and % cup molasses. Beat well, then add 1 cup
seeded raisins well dredged with flour, and pour this mixture
into well greased cans, allowing space for swelling. Cover
closely and steam for 2 to 4 hours, according to size of molds.
Serve warm with a golden sauce made of scant % cup butter
creamed with 1 cup powdered sugar, 3 tablesp cream added
slowly, Vz teasp vanilla, and 1 well-beaten egg. Heat over a
kettle of hot water, stirring frequently, and serve hot with
the warm pudding. —
[E. T., Va.

Boiled Bice Pudding


Wash and drain 2 small cups rice and cook with plenty
water in a double boiler. When done the water should be all
absorbed and the grains very large. Add a mixture made of 3
well-beaten eggs, 1 cup sugar, 1 cup milk, a little salt and

— [Mrs. J. J. M., 111.



grated nutmeg. Stir well and boil till thick about 5 minutes.

Eiggless Bice Pudding


Wash % cup rice, drain, add 1 cup sugar, small piece butter,
a little nutmeg and 2 qts fresh milk. Bake in moderate ovea
about 2 hours. Raisins can be added if liked. Stir up from
bottom of dish often until rice is cooked. This is good served
hot, but we prefer it cold. —
[Mrs. S. C. S., N. Y.
120 FARM AND HOME COOK BOOK
Tapioca and Bice Pudding
Soak % cup tapioca in 1 cup water, and in another vessel
soak % cup rice in 2 cups water. Let stand over night and
next morning combine them and add 4 cups milk, 2 well-beaten

B. C. B., O.

eggs, salt and sugar to taste, and a little lemon flavor. [Misa

licmon Rice Padding


Stir into 1 cup boiling rice the grated rind of 1 lemon, 6
tablesp sugar, the beaten yolks of 2 eggs, 1 pt milk and a little
salt. Bake about 1 hour. Beat the whites of the eggs to a
stifC froth, add 1 scant cup confectioner's sugar and the juice
of 1 lemon. When the pudding is done spread this meringue
over it, and return to the oven a few minutes to lightly brown.
— [F. S. T., Ct.

Sago Padding
Put 3 pts rich milk in a double boiler, add 1 cup sago and
let cook till clear. Remove from fire, add beaten yolks of 2
eggs, % cup sugar, and flavor with lemon or vanilla, or a little
of both. Pour into a well buttered baking dish and bake
about % hour. When done cover with a meringue made of the
whites of 2 eggs and a little powdered sugar, and return to the
oven a few minutes to brown.— [Mrs. F. E. P., Wash.

Bhabarb Sago Padding


Cook slowly % cup sago and 1 qt water until clear, then
add 1 scant cup sliced rhubarb, pinch salt, % cup sugar and
small piece ginger root. Turn into buttered baking dish and
bake about 1 hour in moderate oven. If the mixture seems too
thick, add a little water. Serve hot with cream and sugar.
[Unidentified.

Cornstarch Padding
Heat 1 qt sweet milk and add to It 3 rounding tablesp corn-
starch mixed smooth with a little cold milk. Stir well, then
add 5 tablesp sugar and a little salt. Cook about 5 minutes,
and then add 3 or 4 well-beaten eggs and 1 teasp butter. Bake
in a well buttered pudding dish and serve cold with cream. —
[Mrs. J. B., Kan.

Oatmeal Pudding
Soak 1 cup oatmeal over night in 1 qt milk; in the morning
add 1 well-beaten egg, % cup seeded raisins, nutmeg and salt to
taste and 4 tablesp sugar. Bake about 1 hour. This is nice
for invalids and people with poor digestion.
Mass.
—[Mrs. L,. A. G.,
BREAD AND COTTAGE PUDDINGS 121

Plain Bread Pudding

Butter well small pieces of stale bread, arrange them in a


well buttered pudding dish, sprinkle with a little nutmeg and
cinnamon, cover well with sweetened milk, and bake.
Mo.

[R. W.,

BoUed Bread Pudding


To 1 cup fine bread crumbs add 1 pt milk, beaten yolks of 2
eggs, 2 tablesp sugar, piece butter size of small egg and any
preferred flavoring. Place in a double boiler and cook until
done, stirring occasionally. When done turn out into a pud-
ding dish, squeeze the juice of 1 lemon over the top, place bits
of jelly over the top and lastly the beaten whites of the egga
with powdered sugar. We think this much better than baked
pudding. — [Mrs. M. A. B., Mich.

Raised Bread Pudding

Roll out some light bread dough about % inch thick, cover
with finely sliced apples, sprinkle with sugar and a little cinna-
mon, dot with pieces of butter, wet the edges of the dough
with a little milk, then roll up lightly and pinch the edges
securely together. Let stand about % hour and then steam
until done.
Mici)..
Serve with sweetened cream. — [Mrs. D. J. W..

Graham Bread Pudding


A. delicious pudding can be made ;from graham bread cruste

by soaking them in milk, adding eggs and sugar to taste, and a


little vanilla flavor. If you happen to have a little cocoa left

from breakfast this can also be added to the pudding. [Mrs.
B. B. M., Kan.

Caramel Pudding

Brown % cup granulated sugar in a pie tin set on top of the


stove. Stir constantly and be sure it is well browned. Then
stir this browned sugar into 1 qt scalding milk, add pinch salt,
stir well, and when cool add 4 well-beaten eggs, saving out the
whites of 2. Pour into a buttered pudding dish and bake until
well set. When done cover with a meringue made of the
whites of the 2 eggs and some powdered sugar, and return to
the oven a few minutes to brown. Instead of the egg meringue
I sometimes serve this pudding with whipped and sweetened
cream on top. — [Mrs. P. B. P., Wash.
122 FARM AND HOME COOK BOOK

Cottage Pudding
A Cream %cup sugar and 1 tablesp butter, add 1 well-beaten
egg, % cup milk and 1 scant cup flour sifted with 1 teasp bak-
ing powder and a little salt. Bake in a moderate oven, and
serve bot or cold with any preferred sauce. —
[K. A. D., N. D.

Rhubarb Cottage Pudding


Mix 1 pt flour with 1 teasp baking powder and a pinch of
salt, and add milk enough to make a stifC batter. Into but-
tered custard cups put 1 spoonful batter, then 1 spoonful pre-
pared rhubarb sauce, and top off with another spoonful batter.
Steam % hour, and serve hot with cream and sugar.
J. W. M., Pa.
[Mrs. —
Baked Chocolate Padding
To 1 cup bread crumbs add 1 qt hot milk, 1 oz grated choc-
olate, % cup sugar, 1 well-beaten egg, 1 teasp vanilla and a
little salt. Soak the bread crumbs in part of the hot milk and
beat until smooth, then add the rest of the milk and the other
ingredients, and bake until firm, in a slow oven. Serve cold
with whipped cream. —[E. M. R., Ct.

Cracker Padding
To about 4 plain soda or butter crackers polled fine add 1 qt
milk, % cup sugar, the yolks of 3 eggs and a pinch of salt.
Bake in a well buttered pudding dish, and when done spread
over the top the whites of the eggs beaten stiff with cup %
powdered sugar and flavored with any preferred flavoring.
Return to the oven a few minutes to brown. —
[M. B. G., Wis.

Biscuit Pudding
Pour enough boiling water on 4 or 5 stale biscuits to cover,
and set on the back of the stove to soften. When soft mash
free from lumps, and stir in a mixture made of 1 cup sugar
creamed with % cup butter, and beaten-yolks of 3 eggs. Flavor
with any preferred flavoring. Bake about 15 or 20 minutes.
When done put over the top some plum or any other jelly, and
cover with a meringue made of the beaten whites of the eggs
and % cup powdered sugar. Return to the oven a few minutes
to brown. May be served hot or cold. — [Mrs. L. J. A., Ala.

Raw Potato Pudding


Grate 2 large raw potatoes, add 1 lb finely chopped suet, 1%
qts buttermilk or water, 1 cup sugar, %
cup molasses, a little
salt and fiour enough to make a stiff batter. 1 put this batter
POTATO AND PUMPKIN PUDDINGS 123

away in a cool placeand use as wanted during the winter.


When wanted take a portion of this batter, add %
teasp soda,
or less, dissolved in a little hot water, salt, raisins or currants,
and spices to suit taste. Steam about 1 hour. Serve with any
preferred sauce. This is a favorite pudding in our family.
[Mrs. E. J. D., N. Y.

Sweet Potato Pudding I

To 1 pt grated raw sweet potatoes add 1 cup sugar, 3 or 4


well-beaten eggs, 1% cups milk, pinch salt and spice to suit.
Beat well and turn into a pudding dish in which 2 tablesp but-
ter has been melted. Bake in a slow oven about 1 hour. Serve
plain, -or with cream or any preferred sauce. —
[Mrs. P. H., Tex.

Sweet Potato Pudding II

Mash fine about 4 medium large, baked sweet potatoes.


While hot add 3 well-beaten eggs, i% cups sugar, 2 tablesp
butter, 2 tablesp flour, 1 cup milk and a little nutmeg or any
flavor to suit. This pudding is nice with a meringue, and if
this is wanted, leave out the whites of the eggs, whip to a
stiff froth with a little powdered sugar, and spread over the
pudding when it is done, and return it to the oven a few min-
utes to brown lightly. —
[Mrs. W. V. P., Pla.

Pumpkin Pudding
Pare the pumpkin, remove pulp and seeds, cut into small
pieces and cook until soft. Mash, and to each cup mashed
pumpkin measured without the juice, add 1 tablesp flour, 1
beaten egg, % cup sugar, 1 teasp ginger, some salt and sweet
milk enough to make 1 qt batter. Other spices and butter can
be added, if liked. Bake in a moderate oven 3 hours.
T. v.. Wis.
[Mrs. —
Baked Carrot Pudding

To cup grated, raw carrots, add 1 cup finely chopped suet,


1
1 cup cup sugar, 1 teasp soda dissolved in 1 tablesp
fiour, 1
milk, % teasp cloves, % teasp salt, 1 teasp cinnamon and 1
well-beaten egg. Sift the spices with the flour, and lastly add
1 cup currants dredged with flour. Bake about 3 hours.
Serve warm with or without sauce. —
[Mrs. S. C. P., Mass.

MarshmaUow Snow Pudding


Soak 1 tablesp clear gelatine in % cup cold water to soften.
Let this stand a while, and then add % cup boiling water.
124 FARM AND HOME COOK BOOK
While this is cooling beat up the whites of 3 eggs and add 1
small cup powdered sugar. Next with the egg beater beat up
the cold gelatine mixture until it froths and stiffens like egg
whites, after which beat in the stiff egg whites, and flavor with
vanilla. It will t"ke 10 or 15 minutes of vigorous beating to
froth the gelatine mixture, and can only be done in cool
weather. Set away in a cold place until ready to serve. This
is a delicious pudding and safe for invalids and children.— -
[A. Gr., Mass.

Com Pudding

With a sharp knife score through the center of each row of


kernels of 10 good roasting ears of corn, and with the back of
a silver knife scrape off the grains. This method will leave the
husks on the cob. Into the corn mix 3 or 4 well-beaten eggs,
2 cups sugar, 2 cups milk, butter the size of an egg, 3 tablesp
cornstarch or flour, some salt, and lemon or vanilla flavor.
Bake, and during the first % hour or hour stir it frequently
and carefully, then smooth off with the back of a spoon, and let
it bake until done and a nice brown on top.
N. C.
— [Mrs. E. B. C,

Vegetable Pudding

This pudding is equal to the richest plum pudding, and


comes in season just when.the hens are not laying —
or, if they
are laying, the eggs can be sold to advantage. Put through
the food chopper 1 lb hoiled carrots, 1 lb suet, 1 lb stale bread
and to this add 1 lb seeded raisins cut in halves, 1 lb currants,
% lb citron,% lb lemon peel cut fine, 1 lb sugar, 1 teasp mixed
spices to taste, 1 large cup syrup and small % cup apple or
grape juice or the juice from canned or sweet pickled fruit,
then gradually add 3 large cups flour and mix very thoroughly.
This will make a large pudding which will require about 48
hours boiling, but if preferred, the mixture can be divided into
small, well buttered bowls, and boiled about 12 hours. Use %
the above given quantities if a smaller pudding is desired.
Serve with vanilla sauce. — [P. B., N. Y.

Tomato Pudding
Slice some peeled ripe tomatoes into a well buttered pudding
dish, and sprinkle with salt. Add a few cold biscuits broken
fine, 1 qt sweet milk, 2 well-beaten eggs and 1 %
cups sugar.
The milk, eggs and sugar should be heated together and poured
over the tomatoes and biscuits. Bake. —
[Mrs. H. M. F., N. C.
PUFF PUDDINGS AND CUSTARDS 125

Puff Pudding

Stir 9 tablesp flour into 1 pt boiling milk. Let this boil up,
stirring to prevent it from getting lumpy, then remove from
fire, and add 3 well-beaten eggs and pinch salt. Bake in a
quick oven about % hour. Serve warm with cream and sugar.
'
— [J. B. B., Mass.

Xnt Pudding (Rich)


To 1 cup chopped nut meats add 1 cup chopped and pitted
dates, 1 cup sugar, 1 beaten egg, 1 cup milk, butter size of wal-
nut, 1 scant teasp baking powder and 1 cup bread crumbs.
Bake about %
hour. —
[Mrs. H. M. C, Ind.

Graham Hut Pudding


To 2 cups graham flour add % teasp salt, 2 level teasp bak-
ing powder, 1 cup milk in which dissolve small %
teasp soda,
%
cup molasses, 1 cup seeded raisins cut flne, ^
cup walnut
meats cut fine, or blanched almonds, cut fine. Mix thoroughly

and steam about 8 hours. [Mrs. C. B. G., Ariz.
Plain Baisin Custard

To 1 qt milk add 2 well-beaten eggs, 1 tablesp cornstarch, 5


tablesp sugar and %
cup seeded raisins. If liked mix in a lit-
tle spice. —
Bake until the custard is set. [Mrs. L. A. G., Me.

Cocoanut Custard

To %cup rolled cracker crumbs add 1 cup grated cocoanut,


1 small cup sugar, the beaten white of 1 egg, and the yolks of
3 eggs. Bake about %
hour and when done cover with a
meringue made from the beaten whites of 2 eggs and a little
sugar, flavored to taste. Return to the oven a few minutes to

,

brown. [H. L. N., Mass.

Cream Custard

To 1 pt sweet cream add % lb sugar, beaten yolks of 3 eggs,


beaten whites of 3 eggs and a little grated nutmeg and salt.
Pour into a well buttered deep pie plate which has been sprin-
kled with bread or cake crumbs, about as thick as an ordinary
pie crust, and also cover the top of the pudding with a dress-
ing of crumbs. Bake until set. Custard should be baked just
long enough to. have it set. If baked too long it will become
watery. — [B. B., Pa.
126 FARM AND HOME COOK BOOK
Cheap Sauce

Mix 1 teasp flour with Vi cup sugar, and stir this into a
smooth paste with a little cold milk, then pour on boiling milk
till it is thick enough. Let it boil a few minutes, stirring con-
stantly. Flavor to taste. — [M. B. A., O.

Butter Sauce

To % cup butter add %


cup sugar and 2 cups water. Let
this come to a boil, then teasp flour moistened with a
stir in 2
little cold water. Let boil a few minutes longer, or until it
thickens, then remove from fire, and flavor with vanilla.
[Miss G. L. H., W. Va.

Hard Sauce
'^
Cream 1 cup sugar with a liberal %
cup butter; then add
gradually %
teasp lemon extract and %
teasp vanilla extract.
Serve cold with warm pudding. —
[Mrs. C. J. H., Vt.

Uncooked Sweet Sauces

Wash and add sugar to the fruit. Mix well


berries, drain
together and let stand for 1 hour. Currants should be
stemmed and washed, next lightly crushed (not mashed) with
a potato masher, then mixed with a liberal amount of sugar,

and let stand a while. [Mrs. G., Wis.
Maple Sugar Sauces
Boil % maple sugar with % cup water until it threads,
lb
then pour into the stiffly whipped whites of 2 eggs, beating
vigorously all the while, and next add % cup sweet cream and
1 teasp lemon juice. Another plain sauce is made by grating
% lb maple sugar into % cup sweet milk or cream, boiling it
for a few minutes, and stirring constantly to prevent burning.
Stillanother sauce is made by cooking in a double boiler about
20 minutes, 2 cups grated maple sugar, 2 well-beaten eggs,
juice of 2 lemons, and 1 scant tablesp butter.
Vt.

[Mrs. J. C. H.,

English Plum Pudding Sauce


To
1 cup sugar add 1 tablesp butter and 1 tablesp corn-
starch moistened with a little cold water. Then pour over 1
pt boiling water, stirring all the time, and let boil until corn-
starch is done. Then remove from fire and flavor to taste—
% lemon and %
vanilla extract is nice, and a pinch of salt.—
[Mrs. R. C, Ida.
CRANBERRY, APPLE AND GRAPE SAUCES 12T

Stewed Whole Cranberries

Use only the best ripe berries, discarding all the soft and
inferior ones, which may be used for marmalade or strained
sauce. Wash the berries, and then put them into a double
boiler. In a separate vessel cook together for 10 minutes one-
half as much sugar as you have berries, and half as much
•water as sugar. Then pour this boiling syrup over the berries
in the double boiler, and place the latter over a hot Are, and
cook until the berries are done. This will take about 1 hour.
Do not stir the berries, but from time to time press them down
under the syrup, so that all may be equally cooked. Be care-
ful that the water does not get too low in the outside boiler.
Cooked in this manner the skins do not separate from the
pulp, and the cranberries appear more like stewed cherries. i

[N. M. P., N. H.

Cranberry and Apple Sauce


To the desired amount of cranberries add one-half as much
peeled apples, cored and quartered, and stew together until
tender. Then remove from fire and let stand until nearly
cold before adding sugar to taste. It will not require nearly
as much sweetening as when hot, and the apples impart a
pleasant flavor, and also help to save sugar. If this sauce is
rubbed through a sieve to remove the skins of the cranberries,
it will be found to be a very pleasing as well as economical
sauce to serve with meats of any kind. —[Mrs. E. B. L., Me.

Cranberry Sauce (Jelly)


Add cup water to 1 qt cranberries and cook 10 to 15
1
minutes, then add 2 heaping cups sugar and cook 10 to 15
minutes longer. Rub through a sieve and pour into a mold
wet in cold water. When ready to serve turn out on a platter.
— [B. H. K., Me.

Thin Cranberry Sauce


Boil together 1 qt cranberries and 2 qts water, and when
done add %
cup sugar, and 1 tablesp flour or cornstarch
moistened -^ilh a little cold water. Cook 10 minutes longer

and then rub through a sieve. [Mrs. L. S., Minn.
Grape Sauce
To cup stewed grapes, seeds and skins removed, add IW
1
cups sugar, 2 well-beaten eggs and 3 cups boiling hot water.
Thicken a little with cornstarch and before removing from
flre add l»;mp butter about size of an egg, and 1 teasp vanilla
flavor. —[Mrs. A. W. T.. Mich.
128 FARM AND HOME COOK BOOK
Rhubarb Sauce
Wash the rhubarb (about 1 lb of it, if your family is small,
for like apple sauce, it is better not to let it stand for any
length of time), trim the tops, but do not peel as the red
skins impart a fine flavor and color. Cut it up into pieces and
to 3 cups rhubarb add 2 cups sugar but no water. Place on
the back of the range until the sugar melts gradually and then
cook slowly without stirring, until done. In this way the pieces
will remain nice and whole. — [Mrs. C. C, N. Y.

Strawberry Sanre

Cream 1 cup sugar and Vz cup butter, and then add % pt


crushed strawberries, mixing all well together. Another way
%
is to put 1 qt strawberries over the fire with 1 cups sugar and
2 tablesp butter. Stir constantly as it bums easily.
S. C.
—[M. W.,

Boiled Cider Sauce

Cream % cup butter and 1 cup sugar, then stir in. %


cup
boiled cider, a little at a time, and just before serving set
the bowl containing this mixture in a kettle of hot water, but

do not boil. [Mrs. P. A. D., Ill

Plain Apple Sauce

Pare, core and quarter 8 or 10 medium sized tart apples.


Put them in a granite or porcelain lined vessel, add about
2 cups water, and cook until tender. Then add 1 cup sugar
and cook 10 minutes longer, stirring occasionally to prevent
scorching. Press through a colander, add a dash of cinnamon,
and if served hot, add 1 tablesp butter. Afew thin shavings
of lemon peel may be cooked with the apples.
W. Va.

[Mrs. A. C,

Boiled Cider Apple Sauce

Pare, core and quarter 1 lb of "sweets," if you have them.


If not, use any good sweet apples. I do not weigh or measure
for this sauce, but pour over the apples the boiled cider
reduced with a little water until it has a mild and pleasant
flavor. Add sugar to taste and cook very slowly until apples
can be pierced with a splint. Put up in cans or jars. It will

keep nicely even if not sealed air tight. [Mrs. G. G., N. Y.
PRIDE OF THE GARDEN.

STRAWBERRIES OP A NO. I QUALITY.


H^P
PUDDING BAKING HINTS 129

Cottage pudding is nice served with flavored and sweetened



whipped cream. [Mrs. J. K., N. Y.

The addition of 2 or S tablesp of cocoanut to a bread pud-


ding is a great improvement. —
[E. T., Va.

A nice dark sauce for cottage pudding is made by adding to


ihe sauce a little cocoa or chocolate. —
[E. L., Neb.

Sake cottage pudding in square shallow pans, and serve



Ue warm with any preferred sauce. [Mrs. L. S., O.

Instead of grating potatoes for puddings I put them through


the food cutter with the fine cutter on. — [B. A. R., Mass.

Delicious pudding can be made by following the recipes


which come with your favorite cereal or breakfast food. <

[A. G., Mass.

When strawberries are in season I add some of these


mashed to the liquid sauce that I serve with cottage pudding.
I

— [Mrs K. R., Ore.

I always place a steamed pudding in a hot oven for a few


minutes to dry off a little. Try it and see how you like it. —
[Mrs. M. J. Li., Mich.

By adding some grated chocolate or cocoa to any favorite


recipe for cornstarch pudding a nice chocolate pudding is
obtained. —
[A. G., Mass.

Rice pudding if baked just right ought to be creamy, but if


it is baked too long it will whey off, and will not be as satis-
factory. — [Mrs. L. H. C, Ct.

I sometimes add 1 cup stewed prunes chopped fine to my


favorite chocolate cornstarch pudding, and find it is very nice
for a change. —
[Mrs. P. E. P., Wash.

When making suet or plum pudding try using hot black cof-
fee in place of milk, buttermilk or water. Re-steam left-over
pudding as wanted. —
[Mrs. O. W. S., Wis.

Long boiling improves Indian pudding. I sometimes add to


the plain pudding for the sake of variety 1 cup raisins and %
cup chopped suet. —
[Mrs. S. L. H., Mass.

Green corn pudding should bake slowly, and it is best tB


keep the dish covered at first, afterwards removing the cover
and allowing the pudding to brown lightly. [M. B.. 111. —
130 FARM AND HOME COOK BOOK

Baked Indian pudding should be baked in a slow oven and


may be served hot or cold. I serve it with a sauce made of
Byrup and butter heated together. — [Mrs. E. D., Ida.

When making a corn pudding I always beat the whites of


the eggs and fold them in last. I cover the top of the pudding
with cracker crumbs and dot with bits of butter. —
[B. S., Pa.

When making fruit or suet pudding I always dredge the fruit


and suet thoroughly with flour, and put them in the mixture
last. Treated in this way they will not settle to the bottom. —
[Mrs. L. D., Ore.

Tapioca pudding is good baked with any kind of fruit, or


canned fruit or berries. Place the prepared tapioca and fruit
in pudding dish in alternate layers, sweeten, and bake until
done. — [A. G., Mass.

The suet used for pudding or cake should always be nice


and fresh'. Kidney suet is best, being dry and crumby. Care-
fully remove skin and fibre and chop very fine. Keep as cold
as possible. — [A. G., Mass.

When making bread pudding


it is a saving of time and labor
to run the bread through a meat chopper. The bread should
be crisp. If It is not it can be made crisp by placing in a

warm oven a few minutes and then cooling. [A. G., Mass.
When I make
suet or plum pudding I divide the dough in
half and steam in two pans, serving one pan of pudding while
hot, with a cold sauce, and reheating the other after a day
or two, or when needed, serving with a hot sauce. —
[A. B.. Me.

Various flavors may be added to apple sauce by sometimes


adding a little of either fresh or canned blackberries, or
raspberries, and when the apples are very insipid, try adding
a little lemon or orange peel, a few whole cloves, or a few
raisins. — [F. L. B. R.„ Ct.

Lard or cottolene cans make good molds for steamed pud-


ding. Butter the molds well, fill no more than two-thirds
full, so as to allow space to swell, and cover the can closely.
If the cover fits too closely, place a piece of cheese cloth over
the can, allowing the edges to extend a little over the sides, and
then put on the cover, which will insure a tight fit. Place the
mold in a larger kettle of boiling water and keep the water
boiling vigorously all the time. If it stops boiling the pudding
Is apt to become heavy. Have boiling water enough in the ket-
tle to almost come up to the top of the mold, and cover the
kettle securely. —
[A. G., Mass.
Soups, Stews and Qhowdeps
ECIPES for soups and stews vary so much
in ^niall details that it may safely be said
that no two cooks make any soup or stew
alike. Nevertheless, there are some funda-
mental rules that cover this culinary branch,
as well as all others. The following recipes
present a nice variety, and any of them may be slightly
altered to suit individual tastes. Good, palatable and
nourishing soups and stews are as inexpensive as they are
easy to prepare, and should be served frequently, especially
during cold weather. When properly prepared they will
not be refused by anyone blessed with normal tastes and
hearty appetite. To say that your family does not like
soup is to confess that you are not quite "up" to making
soup as palatable as it might be, and this is a lack which
the following recipes will help anyone to overcome.

Vegetable Sonp I
To 3 pts water add 3 large fresh tomatoes or an equals
amount of canned tomatoes, 1 large potato, peeled and sliced, I
small carrot, peeled and cut very fine, a few tender cabbage
leaves chopped fine. 2 small onions cut. fine, salt to taste, 1
heaping tablesp drippings or butter, and %
teasp mixed celery
and coriander seeds, with 1 bay leaf and 1 small pod red pep-
per. One or 2 stalks of celery may be added. If lik^d. Boil
until the vegetables are thoroughly cooked, adding a little boil-
ing water occasionally, if necessary. —
[Mrs. A. B. C, Tex.

Vegetable Soup n
Put about % or %
cup of left-over meat gravy or fryings
together with a little left-over meat, if you have it, in a soup
kettle with % doz onions, cut fine and browned in a little drip-
pings, and add 2 qts water, 1 cup tomatoes, salt to taste, %'
small, tender cabbage, 2 small carrots, 1 rutabaga, 1 parsnip,
and 3 potatoes, all cut fine. Let boil gently about 1% hours,
adding a little more boiling water, if needed. Dumplings or
noodles can be boiled in this soup 20 minutes before serving,
or the soup can be slightly thickened with a little flour, stirred
smooth in a little cold water. —
[Mrs. W. J., Wis.
131
132 FARM AND HOME COOK BOOK
Vegetable Soup m
Put on a shank soup bone of about 2 lbs in cold water enough
to cover, and boil until all marrow and juice are extracted.
Then remove meat and strain the broth through a wire sieve,
adding hot water to it to make about 3 qts. Return broth to
the fire and add 1 onion, 1 carrot, 2 potatoes, 2 tomatoes, a
few crisp tender leaves of cabbage, all chopped fine, 2 tablesp
rice, .half teasp celery seed, and salt and pepper to taste. Boil
until all the ingredients are thoroughly done. —
[B. W., Wash.

Tomato Soup I
To 1 qt fresh or canned tomatoes add 1 pt boiling water, and
when the tomatoes are soft, strain through a colander, return
to the fire and thicken with a little white flour or graham flour.
When the soup has boiled up thoroughly, season with salt to
taste,then put in 1 level teasp soda, and while it is foaming,
pour in 1 qt hot milk. Add a generous lump of butter, and
serve hot with oyster crackers. Do not let the soup boil after
the milk has been added. —
[Mrs. W. M. G., Ct.

Tomato Soup n
To 2 qts water add 2 medium sized potatoes, peeled and sliced
or cut in small cubes, 1 onion, chopped fine, 1 cup tomato
juice, and a piece of butter the size of an egg, mixed with 1
tablesp flour. Cook until tender. Do not add the butter and
flour until about 15 minutes before removing from the fire.—
[Mrs. li. W., Ind.

Tomato Soup m
To 2 large potatoes, peeled and add 3 onions and 6
sliced,
tomatoes, peeled and sliced. Boil all together in about 3
pts water, until the potatoes are soft, then mash all through
a, sieve and add 1 qt hot milk, butter the size of an egg, and 1
tablesp flour mixed to a thin paste with a little cold water.
Season with pepper and salt and let boil until the flour is thor-
oughly cooked. —
[E. M. R., Cal.

Cream of Potato Soup


For each qt soup required, allow 3 medium sized potatoes,
peeled and cut in slices, and cooked in sufficient water to
cover. When tender, rub through a colander, then return to
the fire and add 3 cups hot milk, a lump of butter, and salt to
taste. When the soup has come to a boil, add 1 tablesp flour
rubbed smooth in a little cold water, and boil a few minutes
longer, and serve. A slice of onion or a stalk of celery may be
simmered in the soup for a few minutes to flavor it, if liked,

and then removed. [Miss E. I. B., Cal.
POTATO AND BEAN SOUPS 133

Potato and Celery Soup

Boil 3 potatoes until soft, mash, then add 1 pt hot milk and 1
stalk celery trimmed and cut fine, 1 teasp chopped onions, half
tablesp flour blended with 1 tablesp butter and salt to taste.
Let boil until the onion and celery are done.
Ariz.

[Mrs. 0. E. G.,

Potato and Onion Soup

To 3 medium sized pptatoes, peeled and sliced, add 3 small


onions, sliced, %cup rice and 3 pts water. When done strain
through a colander, add a lump of butter, and salt and pepper
to taste, and serve with crisp crackers. —
[B. O., Kan.

Cream of Pea Soup »

Drain the liquor from 1 qt canned peas, then add to the


peas 2 cups clear, cold water and 1 slice of onion, with salt to
taste. Cook about 10 minutes, then strain and add 2 cups
scalded milk, thickened with 2 tablesp flour blended with 2
tablesp butter. — [L. C, Pa.

Split Pea Soup


Boil some beef bones in water in which corned beef or salt
pork has been boiled, but be careful that it is not too salty.
When done, drain out the beef bones and add to the broth 1
qt split peas, and let boil until soft, after which mash through
a colander and return to the fire, with 1 onion, 1 small turnip
and 1 carrot, chopped very fine. Boil until done. When'
serving, drop some croutons in each plate.-^[B. B., Pa.

Bean Soup
In the morning put 1 cup dried beans to soak in cold water
with % teasp soda, for 1 hour, then parboil the beans in the
same water, and rinse thoroughly in cold water, after which
return to the fire with 1 qt clear, cold water and cook slowly
until soft, then add 1 or 2 cups tomatoes and cook %
hour,
after which add a little butter and pepper, and salt, and a
very little sugar, to taste. —
[B. O., Kan.

German Bean Soup


Boil 2 lbs lean meat from the rump in 2 qts water. Skim
when it begins to boil and then let it simmer 2% hours. Add
1 carrot, 1 onion, %
small parsnip and a few stalks of celery,
chopped very fine, and 3 cloves, 6 allspice, a small piece of red
pepper pod, (tie spices in a cheese cloth bag) and boil 2 hours
134 FARM AND HOME COOK BOOK
longer, seasoning with salt to taste. Soak 2 cups dried beans
in cold water over night, then pour off the water and boil in
fresh water 1 hour, then pour off the water again and add
boiling hot water enough to cook the beans until they are soft,
but not soft enough to fall to pieces. When soft drain them
through a colander, add them to the soup prepared as directed
above, and boil all together hour. % —
[N. P., N. H.

Baked Bean Sonp


To 1 Vz cups cold baked beans, add 4 cups boiling water, 1
smali onion cut fine, and scant %
teasp celery salt. Cook
about 20 minutes, then rub through a sieve and add cup %
tomato catsup with salt to taste. Melt and blend 1 tablesp
butter with -one tablesp flour, and stir this into boiling soup.
Serve ^^ith' toasted cubes of bread. —
[Mrs. H. A. D., Mass.

Cream of Com Soup


Takfi doz ears tender green corn, slit each row of kernels
1
thro'isti the middle with a sharp knife, then with the back of
the i^uife scrape out the pulp, being careful not to get any of
the hull with it. Add 1 pt water to the corn and boil about 15
minutes, then add 1 pt scalded milk with 1 teasp flour mixed
to E thin paste with a little cold water, and season with salt,
pepijer and butter. Two minutes before serving, add the
beaten yolks of 1 or 2 eggs. —
[L. A. K., 111.

Green Corn Sonp

To clear chicken or beef broth add com cut from six ears, I
beaten egg, a pinch of salt, and a little flour mixed with a
little water. Boil about 5 or 10 minutes. It is best not to add
the egg until just before serving, as 1 or 2 minutes' boiling is
suflScient for the egg. —
[Mrs. D. M. W., 111.

Cabbage Soup

Chop fine % head tender white cabbage and let boil % hour
in 3pt water, by which time the water will be nearly cooked
away. Drain out the remaining water, then add 1 pt boiling
milT^, %
cup cream, butter size of an egg, and pepper and salt
to taste. Serve with crisp crackers. —
[Mrs. F. F. R., Vt.

Cream of Onion Sonp

3 tablesp butter in a frying pan and slice in 6 onions.


t'iit
Stii well until they begin to cook, then cover and set on the
baC'x of the range where they will simmer for %
hour, being
careful not to burn. Then add 1 tablesp flour to the onions, stir
CREAM OF VEGETABLE SOUPS 136

constantly for about 2 or 3 minutes, and then turn in 1 qt


scalded milk and boil 15 minutes, after which, strain through
a sieve, return to the fire, add 1 cup cream, salt and pepper to
taste, and the beaten yolk of 1 egg. Boil 3 minutes longer, and
serve at once. If you have no cream, use 1 tablesp butter
instead. —[N. P., N. H.

Cream of Carrot Soup


Boil 1 pt of carrots until tender and then rub through a
sieve. Put 1 tablesp butter in a sauce pan with 1 tablesp flour
and stir until smooth, then add 1 qt hot chickeai broth or milk.
Let boll 5 minutes, then add the strained carrots, and season
with pepper and salt. Just before serving, add 1 pt rich milk
and the well-beaten yolks of 2 eggs, with a little chopped pars-
ley. — [Miss R. F., Ct.

Asparagus Soup
Boil a good sized bunch of asparagus, trimmed and cut in
small pieces in water enough to cover and when tender, mash
through a sieve. Add to the water in which asparagus was
cooked, 1 cup milk, a lump of butter and salt to taste. Then
add the strained asparagus, let all come to a boil, and thicken
with 1 teasp cornstarch mixed with a little cold water.
C. B., Pa.
[Mrs.—
Cream of Celery Soup
Trim and cut celery in small pieces and boil in a little salted
water until tender. Melt 1 tablesp butter in a saucepan, add 2
tablesp flour, stir until light brown, then pour In slowly, stir-
ring all the while, milk according to the amount of soup you
wish to prepare. Boil a few minutes, then add the drained
celery and serve at once with crisp crackers, or dice of toast.
Odds and ends of celery can be used up to good advantage in
this way. —[Mrs. A. W. S., Pa.

Cream of Rutabaga Soup

Mash 3 cups of boiled rutabaga, stir in 2 qts hot milk, and


when boiling add 1 onion cut fine, 1 heaping tablesp butter,
melted and blended with 1 tablesp flour. Season with salt and
pepper to taste. —
[Mrs. L. S., Minn.

Ham and Vegetable Soup


After the good meat has been sliced off the ham, put the
all
bone on to boil in plenty of water, and when the meat which
adheres to it begins to get tender, add 3 or 4 small carrots cut
fine, % head tender cabbage, cut fine, and a few potatoes,
sliced.
Neb.

Cook until the vegetables are tender. [Mrs. A. P,
136 FARM AND HOME COOK BOOK
Beef Soup

The best cuts for beef soup are from the rump, shoulder or
plate, the latter being the cheaper grades of the sides and ftank.
Oxtails also make a strong, rich "soup, and lean meat is better
than fat meat, greasy soup being unwholesome. Always cook
a few beef or veal bones with the soup, and a little piece of beef
liver the size of an egg imparts a delicious flavor, which, how-
ever, cannot be recognized as liver. Soup requires long and
slow boiling to extract the juice from the meat. If boiled too
hard, the meat will be hard and tough and will not yield its
juices. Put the meat and bone on with cold water, and when
it comes to a boil, skim carefully and do not add salt until
after you are through skimming. For 1 lb meat, allow 1 qt
water, 1 small onion, a small stalk of celery, sprig of parsley,
and 1 teasp rice may be added, if liked, or 1 small potato.
Oxtails should be chopped into pieces and boiled 4 or 5 hours.
If it should become necessary to add water to the soup while
boiling, add boiling water, as the addition of lukewarm or cold
water will stop the boiling and spoil the flavor. Be very care-
ful not to over-salt. Before serving, strain the soup through
a fine sieve. This soup is nice to serve clear, or to use as a
foundation stock for other soups. —
[Mrs. G., Wis.

Beef and Tomato Soap

Boil a good soup bone in about 1 gal cold water, with salt to
taste, until the meat is nearly tender. Then add 1 pt tomatoes,
% cup rice and 1 pt sliced potatoes, with 2 or 3 stalks of celery

and a small onion, cut fine. [B. O., Kan.
Veal Soup

Boil a veal bone, about 3 hours, with potatoes, celery, onions


and any other vegtable desired, but nothing acid, like toma-
toes. When the vegetables are tender, strain the soup and let
It come to a boil, and when ready to serve, add 1 pt milk and
2 well-beaten eggs. —[A. H. B., Mich.

Mutton Soup with Tapioca


Put about 3 lbs mutton with as much bone in 4 qts of water,
and let simmer at least 5 hours. Then strain and cool, remove
layer of fat, and return broth to the Are. Add 1 onion, 2 small
carrots, 1 small turnip and 2 stalks celery, all cut fine, and boil
until vegetables are very tender. Have ready 4 tablesp tapioca
soaked in cold water, stir this gradually into the soup, and boil
18 minutes longer. — [M. W. W., O.
CHICKEN AND MOCK OYSTER SOUPS 137

Chicken and Bean Soup

Clean and cut up a nice fat hen, and put on to boil in plenty-
cold water. Parboil 1 qt white beans, adding %teasp soda
after they have boiled about 5 minutes. Then drain and add the
beans to the chicken, and boil until both are tender. Season

to taste. [Mrs. S. O., N. D.

Chicken and Bice Sonp

Cut a nice fat chicken In small pieces, cover well with cold
water and add salt and 1 cup rice. Boil slowly until done, add-
ing more water as needed. When nearly done, add a few noo-
dles or dumplings and boil until done. —
[Mrs. W. H. L., Ky.

Giblet Soup

The head, neck, feet, heart, stomach, lungs and liver of a


chicken are often thrown away. If properly cleansed and pre-
pared, they make a nourishing soup. Split the heads, pick off
a'll feathers, and lay in salt water. Pour boiling water over the
feet and pull ofC the skin. Wash the heart, clean stomach,
lungs, liver and neck in cold water. For three sets giblets
allow 3 pts water, and simmer gently 3 hours. When cold it
will be like jelly. The soup should be salted to taste and fla-
vored with a few peppercorns. — [I. A. G., N. Y.

Five Minute Soup

Cut some stale slices of bread into small dice. Heat some
butter In a frying pan, and when hot fry the diced bread in this,
and when nicely browned add hot milk according to the quan-
tity of bread. Season with pepper and salt and serve as soon
as it has boiled up once. This soup can be prepared in 5 min-
utes— hence the name. — [I. A. G., N. Y.

Salsify or Mock Oyster Sonp


Wash and slice thin, enough salsify to make 1 pt and boil in
3 pts water 20 minutes, then add 1 qt scalded milk, 2 table;^p>
butter blended with 1 tablesp flour and pepper and salt to
taste. Serve with oyster crackers. — [Mrs. W. G. McH., Kan.

Bivel Milk Soup

Put on to boil 1 qt or more of milk, with a little water. Pre-


pare egg rivels by taking some flour, a pinch of salt and 1 egg,
and stirring them together until the mass forms into little
"rivels." Add these to the boiling milk, salt to taste, and let
boll until the rivels are done. —[Mrs. L. M., O.
138 FARM AND HOME COOK BOOK
Buttermilk Soup
Boil % doz medium sized potatoes in salted water to cover,
and when done, pour off the water, mash the potatoes and add
1 qt buttermilk thickened with 2 tablesp flour. Let boil up,
then add a lump of butter and serve hot. —
[Mrs. L. M., O.

Fruit Soup
To Vz water add % lb seedless raisins, % lb
gal boiling
prunes, stones removed, % lb dried apples, 2 tablesp sago, 1
cup sugar, and the juice of 1 lemon. Cook 1 hour.
Wis.
[M. W., —
Elderberry Soup with Dumplings
Boil 2 qts carefully picked and washed elderberries in 2%'
qts water about %
hour, then run through a sieve and boil
again with 1 qt sliced apples. Add %
lb sugar to every lb ber-
ries and thicken with 1 tablesp sago to every qt soup. In this
soup boil dumplings made by the following recipe: Stir 1
tablesp butter over the fire with 1 cup flour and 1 cup milk,
until it loosens from the pan. Let cool and then stir in yolks
of 2 eggs, a pinch of salt and cinnamon, a little grated lemon
rind, 1 teasp sugar and the beaten white of 1 egg. Mix well,
and with a tablesp cut off little dumplings the size of a walnut
and boil 10 minutes in the soup. These dumplings can be used
in any fruit soup. —
[Mrs. H. B., la.

Oatmeal Soup with Currants


Boil % cup steel-cut oatmeal or rolled oats with % cup dried
and cleaned currants in plenty of water until the meal and fruit
are done, then add piece butter size of a small egg, a few dashes
of cinnamon, salt to taste, sugar to make it sweet, and just
before serving, % cup sweet cream. I sometimes add a few
cooked, dried apples. —
[Mrs. G. A., Minn.

Peanut Soup
Melt 1 large tablesp butter in a double boiler, then stir in
1 teasp flour and 1 pt milk, and when very hot add pounded
meats of ,1 pt peanuts. Cook 15 minutes longer, add pepper
and salt to taste, and serve hot. —
[B. G. S., Me.

Xoodles for Soup


Melt a lump of butter the size of an egg, stir thick with
flour, and when cool, stir in 1 beaten egg, then thicken with
flour, as stiff as possible. Roll out very thin and cut fine. These
noodles do not need to dry. They should be boiled in the soup
about 20 or 25 minutes. —
[Mrs. G. N.' P., Kan.
NOODLES AND DUMPLINGS FOR SOUPS 139

German Noodles
Beat up 1 egg with 1 tablesp water, add some salt, and ttien
work In all the flour possible. Turn out on floured board, roll
very thin, cut into pieces and roll each piece as thin as a piece
of paper. Let these pieces dry, but not long enough to become
brittle. After they have dried, lay the pieces one on top of the
other, roll up, and with a sharp knife, cut very thin slices from
this roll. Toss the noodles lightly to separate them, let them
dry, and store in well-covered tins or jars. —
[A. G., Mass.

Egg Xoodles
To eggs add 1 cup sweet milk, a generous pinch
2 well-beaten
of salt, and flour enough to make a stiff dough, sifted with 2
level teasp baking powder. Roll thin like piecrust, and cut in
strips like shoe strings. These are fine cooked in beef or
chicken broth. —[Mrs. H. D. K. T., Minn.

Croutons for Soup


Trim slices of stale bread, cut into small cubes about % inch
square, and brown in a moderate oven, or fry brown in hot
butter. Especially nice toserve with chicken broth, bean soup
or split pea —
soup.' [Miss E. I. B., Cal.

Meat Stew with Dumplings


Cut about 2 lbs of any kind of fresh meat into small pieces,
and cook in 2 qts water with salt to taste. If the meat is very
lean add 2 slices salt pork fat. After cooking 1 hour, add 4
potatoes and 2 onions, sliced. When these are tender, add
dumplings or noodles, and when done, serve at once.
S. P., Mass.
[Mrs. —
Beef Stew
Take about 7 or 8 lbs of beef from a low-priced cut the

lower part of the leg and boil in enough water to cover, until

the meat parts from the bone. Remove the bone, skim off the
fat, and then add 8 potatoes, 1 small turnip and 4 onions, cut
fine. When nearly done, add dumplings made from 1 pt flour,
a little salt, Vz teasp soda, and sour milk enough to malie a
batter that will drop from the spoon.
stiff Cook about 12 or 15
minutes. —
[M. L. Q., Me.

Beef liiver Stew


Into a frying pan put a generous tablesp of lard or drippings,
and when smoking hot put in about 1 lb beef liver, sliced and 1
small onion, minced fine, and sprinkle with salt. Let fry until
brown on both sides, then just cover with boiling water, cover
140 FARM AND HOME COOK BOOK
pan, and let boil gently about 5 minutes. Thicken the gravy to
the proper consistency with a little flour and cold water stirred
together. Serve with toasted cubes of bread. —[Mrs. G., Wis.

Corned Beef Stew with Snet Dmnplings


If the corned beef pieces are thin, they should be rolled up
and tied with cord. Put the beef on to cook in hot water, and
boil until tender, then add suet dumplings made as follows: To
1% pts flour add 1 teasp baking powder, 1 scant teasp salt, and
% pt suet, chopped very fine. Stir in enough cold water to
make a stiff dough. Cut off small balls with a spoon and drop
into boiling stew and boil about %hour. —
[Mrs. S, E. B., Ind.

New England Stew


Boil slowly 3 lbs corned beef about 2 hours, then add 1 qt
potatoes peeled, and if large, cut in half, 1 qt turnips, peeled
and cut to the same size as the potatoes, 1 pt onions, cut in
halves, or quarters, 1 qt carrots, scraped and cut in medium
sized pieces, a small head of crisp, tender cabbage, cut in
eighths, some parsnips, and any other vegetable that is liked^
season with salt and pepper to taste, and boil until all the veg-
etables are well done. —[Mrs. L. A. G., Me.

Fresh Pork Stew


Chop onions and fry them a nice brown, then add 2 cloves,
2
a very little chopped sage, 1 tablesp vinegar, 1 cup pork roast
gravy, a little pepper and salt, and the remains of cold roast
pork, cut into small pieces. Simmer gently % hour. Thicken
the gravy with 1 teasp flour, blended with a little cold water,
serve with cubes of toasted bread. —[N. S. C, Gal.

Salt Pork Stew


Fry 10 generous slices of salt pork until light brown on both
sides,then slice in 4 or 5 onions, and when all are brown, add Z
qts hot water, 10 or 12 potatoes, peeled and cut In small pieces,
and 1 small turnip, cut fine. Season to taste with salt and pep-
per, and cook slowly until the vegetables are tender. Carrots
or parsnips may be added if liked. — [Mrs. L. A. G., Me.

Irish Stew
Cut Into small pieces any kind of fresh meat or chicken (just
left-overs will do), and put over the Are with a little more
than enough water to cover, adding salt to taste, a generous
lump of butter, and a few potatoes cut In small pieces. Cook
until the potatoes are tender, then add 2 teasp flour, stirred
smooth with a little milk, for every qt of stew. Boil about 5
minutes longer. —[Mrs. W. W. P.. Okla.
MEAT STEWS AND CLAM CHOWDER 141

Picnic Stew

This Is a great southern picnic dish. Two kinds of meat are



required salt pork, and either beef or chicken, preferably
Chicken. Always allow half the quantity of salt pork to either
chicken or beef. To 2 lbs meat add 1 lb pork and 3 qts water,
and let boil 3 hours, then add 1 qt sliced potatoes, 1 qt butter
beans, 3 onions, 1 qt tomatoes, 1 qt milk corn cut from the
cobs, and season to taste with salt and cayenne pepper. Boil
and stir frequently until the meat and vegetables are thor-
oughly done and the stew is of the consistency of thick cream.
Serve with crisp soda crackers. For picnics this stew, in more
generous quantities, is generally made over a gypsy Are in a
large iron kettle, and the cook begins his preparations 10 or 12
hours before the stew is to be served. — [Mrs. H. Li., Va.

Mock Clam Chowder


Put 5 or 6 slices of fat salt pork in a hot sauce pan and try
them out thoroughly, then remove the crisp pieces of pork and
add to the tried out fat 5 potatoes and 5 onions, chopped coarse
with about % cup water, and let simmer % hour. Then add
1% cups scalded milk, and pepper and salt to taste. Just
before serving, drop in the crisp pieces of tried out salt pork,
and serve with crisp saltine crackers.—[Mrs. C. J., Ct.

Com Chowder
Fry 3 slices salt pork and 2 onions sliced thin, and when
brown add 2 qts water. When this bolls add % doz potatoes,
peeled and sliced, and 1 qt can of corn. Let boil about 20 min-
utes, then add 1 pt scalded sweet milk. Season to taste with

K., Me.

salt and butter, and serve at once, with crisp crackers. [B. H.

Potato Chowder

Fry until crisp 4 or 5 slices of salt pork, then slice in 3


onions, and when these are fried light brown, add 5 potatoes,
sliced, with water to cover. Cover and cook till the potatoes
are done. Just before serving add 1 pt hot milk, and serve
with crisp crackers.— [Mrs. H. A. D., Mass.

Egg Chowder
Fry 2 or 3 slices of salt pork till quite brown, then add 4 oP
5 potatoes, sliced, and hot water to cover. When the potatoes
are done, add 1 pt Hot milk, and slice in 5 hard boiled eggs.
Let boll up once, add a generous lump of butter, with salt and
pepper to taste, and serve at once.— [F. L. R., Ct.
142 FARM AND HOME COOK BOOK

In making vegetable soup, it is best to parboil any vegetables


of strong taste, before adding them to the soup. — [A. G., Mass.

Never pour cold water on beans that have once been heated
or boiled, as that hardens the shells.—[B. B., Pa.

Nice soups can be made from left-overs, such as meat gravy,


potatoes, any vegetables and scraps of meat, by adding water

and boiling together until well blended. [A. G., Mass.
Greasy soup is unpalatable and unwholesome. Before add-
ing vegetables to the soup, let it get cold. The grease will rise
to the top and harden, and can then be easily removed.
Mass.
— [A. G.,

[PASTE ADDlTIONAIi RECIPES HEBEJ


Fish, SheU=Pish and ©pustaeeans
ITCHEN lore has it that fish is good brain
food. This is probably owing to the fact
that fish contains all the elements of meat
in an easily digested form, and is, therefore,
more easily assimilated by the system and
consequently especially good for people
doing brain work or following other sedentary occupations.
As a matter of fact, good fish properly prepared is always
wholesome food for old and young, and particularly so in
spring, after a season of "heavy" eating, asis usual in win-
ter. The observance of Lent therefore to be recom-
is
mended, even to those who do not consider it a religious
duty. The following recipes offer a nice variety in the way
of fish food.

To Can Fish
Clean, scrape and wash flsh tliorouglily in plenty fresh water.
Cut into pieces of convenient size, but do not remove large

bones or skin only flns, head, tail, etc. Have in readiness
glass fruit jars perfectly clean and dry, with new rubbers
and covers to fit air tight, put a little salt in the toottom of the
jars, dry the pieces of fish with a clean towel, then pack in a
layer of fish, fill the crevices with salt, put in more flsh and
salt, and so continue until the jar Is full, using no water.
Pack down as solidly as possible. Screw the lids on lightly,
then put the cans in a boiler the same as for canning fruit
(see rules for canning), pour in cold water to within an inch
of the tops of the cans, cover the boiler, bring the water slowly
to a boil, and let boil steadily 3 or 4 hours. Do not let the
water stop boiling, and do not let any steam escape. When
done lift out one can at a time, screw the covers down as
tightly as possible, and after all the covers are screwed down
tight, return the cans to the boiler, pour in more boiling water,
so as to fully cover the cans, then cover the boiler, and set it
away to get cold. "When cold take out each can carefully
and turn each one on its head. Leave them standing thus
about an hour, and if there is no leakage, brush melted paraf-
flne around the edge of the lids, and set away in a cold, dry
and dark place. I also can meat this way, removing the bones
143
144 FARM AND HOME COOK BOOK
and adding spices to suit. Be sure to boil long enough, and be
sure the cans are air tight. Last year I canned 70 qt jars of
beef in two days, and did not lose a can. By simply heating It
up, I can have fresh meat or fish any time.
Wash.

[Mrs. A. A.,

To Salt and Smoke Fish

Cut off the heads, tails and fins, but do not scale the fish.
Split them along the backbone, and scrape them clean inside,
but do not use water. Pack the fish solidly, using plenty of salt,
in a good clean keg, or a large glass jar, put a clean cloth on
top, an inverted plate and a weight, and set away in a cool
place for 3 or 4 days. Then remove from the brine, wipe each
piece of fish clean, and pack in another clean keg or jar with
more salt, and cover and weight as before. The fish should
always be well under brine.
To smoke fish first clean them as directed above, pack them
away in salt, and let them remain there about 48 hours, after
which wipe dry, string 2 halves on a cord, so that they can
be hung over a stick, and smoke in barrel or box, if you
have no smoke house (directions how to make a barrel or box
smoker are printed in the department of recipes for butcher-
ing time), and smoke about 2 or 3 days. —
[Mrs. C. B., Minn.

To Remove Skin and Bones from Fish


To remove skin cut the fins along the back, and then a
off
strip of skin less than %inch wide down the full length
of the back. Dip the fingers in salt, then loosen skin below
the head and draw it off from one side by pulling gently with
one hand and pushing with the back of a silver knife held
in the other hand. To bone a fish begin at the tail on one
side. Slip the knife in between the skin and the bone and
carefully cleave the flesh from the bone its entire length.
[J. H.

General Ways of Cooking Fish

Fish may be boiled, baked, broiled, or fried. Red-blooded


fish, as salmon, bluefish and mackerel, in which the fat is
distributed throughout the fish, is better boiled, not fried in
fat, but white-blooded fish, as cod, haddock, and halibut, in
which the fat is concentrated in the liver, may be fried or
baked. Salmon, which contains a large proportion of fat, is
best cooked in boiling water. When the white-blooded varie-
ties are cooked in water they should be served with sauces,
and when baked they should be basted often or they will be
dry and tasteless. All fish should be thoroughly cooked, but
HOW TO FRESHEN SALTED FISH 145

ifcooked too long fish loses it flavor. When, boiling fish put it
on in warm water, and add 1 teasp salt and 1 tablesp vinegar
or lemon juice to each 2 qts water. If the fish were put on
in cold water the juices would be extracted, and putting it on
in boiling water causes the skin to contract and crack.
Fish, that, when dressed, presents a flat surface, particularly
those varieties in which oil is distributed throughout the
flesh, as shad, bluefish and mackerel, are very nice broiled
over a clear hot fire, but not too hot, or they will become
hard and indigestible. Before broiling rub well with butter
or oil. Pish may be baked whole or in large thick slices, and
white-blooded fish should be basted frequently. Shad, halibut,
salmon, bluefish, white fish and bass are very nice when baked.
Baked fish is nice stuffed with any preferred dressing, but
not too full. Cut gashes in the upper side of the fish and
insert strips of salt pork.
Small fish are most suitable for frying. After cleaning,
washing and drying, season with salt and peppef, roll in
flour, then in beaten egg, and then in bread or cracker
crumbs. See that every part of the fish is well covered with
the egg and crumbs dressing, which forms a fat-proof cover-
ing. The fat should be smoking hot and kept hot until the
fish is done. After removing from the frying pan lay the fish

on several layers of salted paper, to absorb the fat. [J. H.
To Freshen Salted Pish
Cover the salted fish with plenty fresh, cold water, and put
it on the back of the range to heat very gradually, and when
the water is hot, pour it off, put on fresh cold water, and let
it heat gradually once more. Then pour off the hot water,
remove the skin and bones from the fish, and flake it with
the fingers or a fork. Salt fish should never be boiled hard. >

always let it simmer slowly. — [Mrs. H. L., Va.


Some Codfish Ways
For boiled codflsh select a nice thick piece of salted oodfisU
and freshen it according to directions given elsewhere. Cover
it for the third time with clear, cold water, and let it simmer
slowly 3 or 4 hours, according to the size and thickness of
the fish. Serve with butter gravy and baked potatoes. To
make codfish balls use the freshened and flaked fish, or some
left-over pieces of boiled fish, and mix with the same quan-

tity of potatoes raw potatoes sliced fine if the fish is raw, on
mashed potatoes if the fish is boiled. If raw, boll until tender,
then add 1 or 2 well-beaten eggs, a little piece of butter, and
a very little cream or milk, with flour enough to shape into
small balls. Fry brown on both sides In deep, hot fat. A'
very nice pudding can be made in the same way, by leaving
out the flour and adding a little more eggs and milk. — [E. P.,
146 FARM AND HOME COOK BOOK
Broiled Codfish
Cut one-inch slices from the thick part of the codfish, and
soak them in fresi water to remove the extra salt. Boil until
half done and then broil over a hot Are. Serve with small
cubes of salt pork browned to a crisp. Potatoes "boiled In
their jackets" are nice to serve with this fish dinner.
B., Ct.
— [P. L.

Codfish lioaf
Flake 2 cups oold, boiled codfish very fine. Prepare an
equal quantity of highly seasoned mashed potatoes and mix
well together while both are hot. Fry 1 tablesp minced
onion in 2 tablesp butter until it yellows, then add 1 teasp
mustard, a dash of cayenne pepper, and 1 tablesp lemon juice.
Stir well, then add this sauce by degrees to the fish and potato
mixture. Pour into a well buttered pudding dish, and bake
i% hour. —[L. J. P., Ore.

Codfish with Vegetables


Flake a nice piece of cod, freshened and boiled, put a
layer in a buttered pudding dish, then a layer of mashed pota-
toes, then a layer of mashed parsnips, another layer of fish,
and so on until all the fish and vegetables have been used;
cover the top with cracker crumbs, dot with butter, pour in
a little hot milk, and bake until the top Is brown. Serve
hot with egg sauce. This is a nice way to use up left-over
fish, potatoes and vegetables. — [Mrs. B. F. P., Mass.

Creamed Codfish
To 1 lb codfish, freshened and flaked, add 1 tablesp butter
creamed with 2 tablesp flour, 1 pt milk, and 1 cup boiling
water. Let simmer slowly and when done serve with mashed
potatoes. —[Mrs. H. L., Va.

Codfish Fritters
Boil some freshened and flaked codfish slowly for 10 or 15
minutes, in water barely enough to cover, then strain dry and
cool. Make a griddle batter of milk, eggs and flour, with a
little salt and baking powder, stir in the drained, fiaked cod-
fish, and
Mass.
fry the fritters brown in deep hot fat. —
[B. F. P.,

Codfish Soup
To 1 pt strained tomatoes add 1 cup boiled and flaked cod-
fish, 1 qt water, and a lump of butter. Boil 15 minutes, then
add scant ^ teasp soda, and while it is foamy, pour in 1 pt
ecalded milk. Serve at once. —
[A. H. B.. Mich.
MACKEREL AND HERRING WAYS 147

Salt IMLackerel

Soak fish In coldwater 24 hours, then drain, cover with


:water, add1 tablesp vinegar, and boil until tender. Serve
on a hot platter with melted butter poured over it.
B., N. Y.

[Mrs. M.

Baked Pickled Mackerel


Clean, scrape and wash small mackerels thoroughly. Prepare
a mixture of 1 pt salt, 1 tablesp each ground cloves and all-
spice, 1 heaping teasp pepper and a little ground celery seed.
Roll mackerel in this mixture and pack in an earthen pot.
Fill with cider vinegar, and bake slowly 4 or 5 hours. The
above pickling mixture is enough for 25 small mackerels. This
is an especially fine dish to serve in cold weather.
Mass.

[A. R. W.>

Fried Salt Herring

Wash the salt herrings in clear, cold water. In which a little


soda has been dissolved, scrape offl the scales, open and clean,
and then cut clear down through the backbone. Wash the
inside well, then lay the halves, cut side down, in clear water,
deep enough to cover, and let them remain there about 12
hours, after which wash again, dry on a towel, sprinkle each
piece with black pepper on the inside, fold, dip in cornmeal or
flour, and fry over a hot fire in plenty hot lard. Nice served
with corn pones or hoe cakes. —
[Mrs. H. L., Va.

Pickled Herring

Freshen salted herring in clear cold water about 4 hours,


changing water every hour. Cut in pieces of convenient sizo
and put in a jar of vinegar with a few slices of raw onions and

some whole spices. [Miss M. C, N. D.
Baked Pickled Herring
fish in a small, deep baking pan, sprinkle
Put a layer of fresh
with salt,pepper, cinnamon, cloves and flour, dot with small
bits of butter, and so proceed until the pan is full, then cover
with good cider vinegar and bake about 3 hours. Can be
sealed in air-tight jars, but would keep quite a long time in

a cold place, even without sealing. [Mrs. J. O. W., N. T.
Fresh Herring Mdth Onions

Prepare and wash the fish, remove heads, tails and fins,
cut each fish in halves down the back, remove the bones, and
148 FARM AND HOME COOK BOOK

dry on a clean towel. Cut 2 onions fine and fry tliem about
4 or 5 minutes in hot drippings, then dip each piece of herring
in batter and fry with the onions, adding more hot fat if nec-
essary. Fry about 8 or 10 minutes, then place the fish in the
center of a hot platter, arrange the onions around them, and
garnish with parsley. — [Mrs. E. P. C, Me.

Directions for Baking Fish with Dressing

Clean, scrape and thoroughly wash the flsh, and then wipe
dry on a clean towel. Sprinkle the inside of the flsh lightly
with salt, and fill with a dressing made of bread or cracker
crumbs, a little butter or cubes of salt pork fried brown, a
little minced onion, and pepper, salt and sage to taste. The
flavoring is always a matter of taste. Skewer the flsh with
wooden toothpicks, or sew up, and put in a baking pan with
1 or 2 cups of water, sprinkle the fish with a little salt and
flour, dot with bits of butter, and bake slowly until done,
basting frequently. Serve hot. If the flsh is large a nice way
is to cut several deep gashes on the bias across the top of the
fish and insert thin stripes of salt pork or bacon in these
gashes. It is sometimes. difficult to remove a baked fish from
the pan without breaking. A flat piece of perforated tin,
put in the pan under the fish, will help to obviate this trouble.
— [A. G., Mass.

Shad

To bake a shad follow the directions for fish^ The roe


baked
may be baked in the same pan with the Baste frequently.
fish.
If the flsh is large it is well to rub in and outside with
salt, let stand a while, and then wash in clear water.
Mass.
—[A. G.,

Steamed or Baked Halibut

Clean and wash thoroughly and dry with a clean towel.


Butter a colander or any perforated dish, put the fish in this
and place the colander over a kettle of boiling water. Do not
let the flsh touch the water. Cover colander closely and
steam about 1 hour, or until the flsh is done. Turn out on a
hot platter, pour melted butter over it, season with pepper
and salt, and garnish with slices of lemon. Halibut is also
nice baked with half water and half milk, filling the baking
pan about % inch, dotting the top with butter, and basting
often. The gravy in the pan may be thickened with a tittle
flour and served with the flsh. Potatoes and lettuce are nice
served with any flsh. —[Mrs. E. P. C, Me.
CANNED AND FRESH SALMON WAYS 149,

Baked Fresh Salmon


When I lived in Oregon a friend showed me how to bake
fresh salmon, and I have never tasted anything more delicious^
Wash and clean a small salmon thoroughly, in and outside,
rub with butter, salt, and pepper, slice 1 onion, and put some
of the slices in the fish and over the fish, and then pour 1 pt
can of tomatoes over all. Bake in a moderate oven and baste
frequently. Turn out on a hot platter and garnish with
parsley. — [Mrs. E. G., Mich.

Boiled Fresh Sabnon

Clean the fish thoroughly inside and out, put on In boiling


water to cover, and add salt and 1 or 2 tablesp vinegar, accord-
ing to the size Of the fish. Serve with an egg or cream sauce.
*— [E. L., Neb.

Fried Fresh Salmon

Cut fish into slices about% inch thick, dip in salted beaten
egg, then in salted cracker or bread crumbs, and fry a light

brown on both sides in hot fat. [E. T., N. Y.
Scalloped Salmon

Drain off the liquor and remove the skin and bones from 1
can of the very best salmon. Pick the fish into small pieces,
then add 1 cup cream, % cup milk, 2 teasp flour rubbed smooth
with 1 tablesp butter, and pepper and salt to taste. Boil until
smooth, then fill into patty pans, sprinkle the top with crumbs,
dot with bits of butter, and brown in a hot oven.
K., N. Y.
— [Mrs. M.

Pickled Salmon

For 4 salmons weighing about 3 lbs each allow 4 doz onions


and 4 ozs each whole cloves and pepper, and cinnamon bark.
Clean the fish thoroughly, salt slightly, and let stand over
night. In the morning remove the skin, cut the fish up in
pieces of convenient size, put them in boiling hot water, a
few at a time, and let cook only a few minutes. Drain and put
a layer of the fish pieces in a jar, alternating with layers of
onions and spices, until the jar is full. Cover with good cider
vinegar, cold, and put on an inverted plate with a weight,
cover the jar with paper and cloth, and set away in a cold
place. In 2 or 3 weeks the fish will be pickled suflaciently for
use.— [Mrs. F. M., Wash.
150 FARM AND HOME COOK BOOK
Salmon Loaf ivith Cream Sance
Remove the skin and bones from 1 can of the very best
salmon, add % of the liquor with the fat skimmed off, 3 well-
beaten eggs, scant % cup melted butter, 1 cup rolled cracker
or bread crumbs, 1 tablesp lemon juice, 2 tablesp tomato cat-
sup, and % tablesp finely minced onion. Mix thoroughly and
steam 1 hour in well buttered pans, then dry off in the oven
about 15 minutes. Serve with the following sauce: Rub
1 tablesp butter and 2 tablesp flour to a cream, add scant
% teasp salt, a dash of pepper, and 1 pt rich, scalded milk, and
cook until smooth. Pour the sauce over and around the sat
mon loaf, and serve hot. The salmon loaf can be served cold
without sauce, garnished with hard-boiled eggs, slices of
lemon, and sprigs of fresh parsley. —
[Mrs. F. E. A., Wash.

Fish Boe

Wash and handle carefully, so as not to break them, dry


on a clean towel, dip in beaten salted eggs, roll in salted
cracker crumbs, and fry light brown on both sides in bot drip-
pings. Serve with slices of lemon. — [M. S., O.

Pickled Fish

Prepare and clean the


fish, cut In slices, sprinkle with salt,
and stand over night. Next morning drain off the liquid,
let
put the fish in a kettle, add a few whole peppers and cloves, a
few slices of onion, and bring slowly to a boil. Let simmer
until tender.
'

[Mrs. H. C. O., Minn.

Can be served hot or cold we prefer it cold.

Fish Chowder

Trim and cut up about 4 or 5 lbs of any fresh fish, discard-


ing bones and skin. Put the bones and skin on in a separate
vessel in a little water, and let simmer gently 10 minutes.
Cut up ^l lb salt pork, and fry until light brown, then add 2
onions cut in thin slices and cover and cook 5 minutes, after
which add 2 tablesp flour and cook 5 minutes longer, stirring
frequently. Over this strain the water in which the fish
bones were cooked, and add the fish and 1 qt potatoes cut In
slices. Season with salt and pepper, and simmer IB minutes,
or until the potatoes and fish are done, after which add 1 pt
milk. Let boil up once more, then serve hot with oyster
crackers. The milk may be omitted and 1 pt tomatoes used
Instead. —
[N. P., N. H.
DEVILED AND PICKLED OYSTERS 151

About Oysters and Clams


Oysters, which are comparatively easy of digestion, though
not very nutritious, are in season from September to May
that is, they are not considered good during May, June, July

and August the months without an "r." After removing
from shell, 1 liquid qt contains about 50 small or medium
sized oysters. To open oysters push a thin flat knife under
the upper valve (the lower valve is deepest), and cut the
muscle which holds the shells together. This muscle and the
edges of the oysters are tough and indigestible and should
be removed. Drain the liquor through a piece of cheesecloth
wrung out of clear cold water, and carefully wash the oysters
to remove grit or bits of shell. The harder parts of clams
when cooked are quite indigestible and if not discarded ought
to be chopped very fine.
Better do without oysters or clams than risk buying them
canned. Many cases of poisoning have resulted from eating
canned oysters or clams that were not strictly fresh. It is
safest to buy clams or oysters in the shell, and open them
yourself, or have them opened by the dealer. When the
shells open themselves the clams or oysters are dead and
unfit for use. Clams and oysters should always be washed
thoroughly, to free from grit. Long boiling toughens oysters
— they should boil only about 1 minute, or until the edges
curl. Do not boil them in milk, but add the milk and salt
just before serving. Oysters should be served immediately,
as long standing toughens them. — [A. G., Mass.

Deviled Oysters

Drain 2 doz oysters, chop fine, and mix with small % loaf
bread moistened with a little water. Season with salt, black
pepper and a pinch of cayenne pepper, 1 tablesp butter, and a
little finely chopped parsley. Fill cleaned oyster shells with
this mixture, sprinkle with cracker crumbs, and set in a brisk
oven to brown. — [Mrs. G. T. D., La.

Pickled Oysters

Wash 4 doz large oysters and wipe dry; strain the liquor
and add to it 1 teasp pepper, 2 blades of mace, 1 level tablesp
salt, and 6 or 7 tablesp vinegar. Simmer the oysters in
this liquor a few minutes, then skim them out and put them
in a small jar. Boil the pickle a few minutes longer, skim,
and when cold, pour it over the oysters. Have the jar

overflowing full, and seal air tight. [M. P., N. H.
152 FARM AND HOME COOK BOOK
Scalloped Oysters

Have ready a buttered baking dish, some melted butter in a


saucer and some fine cracker and bread crumbs mixed. Rinse
and drain small oysters, lift each, one on a fork, roll first in
melted butter, and then in crumbs, and put in the baking dish.
Cover the bottom of the dish with oysters treated this way,
sprinkle with salt and pepper and a very, very little mace
careful not to use too much. Fill the dish in this way, and
— be

then pour in about % cup strained oyster liquor and 2 tablesp


cream. Cover the top with a thin layer of crumbs, dot with
bits of butter, and bake in a hot oven about % hour.
N. H.
—[M. P.,

Baked Oysters
Wash and drain 1 qt small oysters. Make a sauce of 1 cup
strained oyster liquor, % cup milk and % cup each butter and
Iflour. Season with 1 level teasp salt, a few dashes of pepper
land 1 tablesp grated cheese. Add the cheese after the sauce
lias cooked 5 minutes, and remove from the fire as soon as the
'cheese is melted. Parboil the oysters in a little of their own
liquor until the edges curl, then put them in the sauce pre-
pared as directed above, turn all into a buttered baking dish,
cover with 1 cup fine cracker crumbs, dot liberally with butter,
and bake until the crumbs are brown. Parboil the oysters
before making sauce, as the extra liquor will be needed. <

IM. P., N. H.

Fried Oysters or Clams, and Fritters

Wash, drain and dry oysters between clean cloths. Dip in


beaten eggs, then in bread or cracker crumbs, and then in eggs
and cracker crumbs again, seasoned with salt and pepper.
Fry about 1 minute in deep, smoking hot fat. Drain on soft
paper to absorb the grease, and serve at once. To make frit-
ters dip the oysters in a batter made of flour, eggs and a little
of the oyster liquor and salt. The oysters should be gener-
ously covered with the batter. Fry quickly in deep, hot fat.

Clams may be prepared the same way. [A. G., Mass.

Oyster Stew

To 1 cup strained oyster liquor add % cup water, boil and


skim, then add % teasp salt, % teasp pepper, 1 tablesp butter
and 1 tablesp fine cracker crumbs. When it boils add 1 qt
oysters and boil 1 minute. Put % cup cream in a tureen, pour
the boiling oyster stew in this, and serve at once. Do not cook
the oysters in milk, as that toughens them. — [E. K., Mass.
CLAM AND OYSTER PIES 15 S

Oysters with Macaroni


Break % lb macaroni (spaghetti) into 1 inch, pieces, and
cook In boiling salted water until tender, then drain in a col-
ander. In the bottom of a buttered baking dish put a layer of
the macaroni, cover with oysters, and a little of their liquor,
sprinkle with seasoning and bits of butter, and so continue
With alternate layers of macaroni and oysters until the dish is
filled. Pour over all 1% cups milk mixed with 2 well-beaten
eggs, cover the top with bread crumbs, dot liberally with pieces
of butter, and bake in a quick oven until nicely browned. —
[M. F. S.. Mich.

Oyster Pie
Mash 1 qt boiled potatoes, add 1 pt oysters with their liquor,
1 tablesp butter and salt and pepper to taste. Line a pie tin
with pastry, pour in the potato and oyster mixture, cover with
pastry, and bake in a quick oven. —
[Mrs. H. L., Va.

Oyster Omelet
To 1 doz small oysters add 3 or 4 well-beaten eggs, 2 or 3
tablesp milk, and salt and pepper to taste, with fine bread
crumbs to thicken. Put in a small well buttered baking dish,
dot with butter, bake until browned, and serve at once.
[M, P., N. H.
Clam Pie
Cut salt pork in dice and fry brown. Slice potatoes and
onions and boil until tender in milk to cover. Into a buttered
pudding dish put a layer of bread or cracker crumbs, then a
layer of oysters, a little of the fried salt pork, a layer of the
boiled potatoes and onions, sprinkle with pepper, salt and a lit-
tle mace, and moisten with a little of the clam liquor, strained.
Proceed in this way until the dish is full, then cover with a
pie or biscuit crust, cut a few slits in the top, and bake in a
rather quick oven. — [A. G., Mass.

Clam Soup
Chop 2 dozclams very fine, and drain. Pare and chop fine 3
potatoes and put them on to boil in 1 qt milk, in a double
boiler. Rub % cup butter and 2 heaping tablesp flour together
until smooth and creamy, and when the milk and potatoes
have been boiling 15 minutes stir in the flour and butter and
cook about 10 minutes longer, after which add the drained
clams, season with pepper and salt, and a little finely chopped
parsley. Cook 1 minute, and serve at once. This is a very
delicately flavored soup, as the clam liquor is not used. —
£N. P., N. H.
154 FARM AND HOME COOK BOOK
01am Chowder
Cut fine 1 lb salt pork and fry a golden brown, then add 3
or 4 qts water, 6 potatoes, 6 onions, 3 carrots, % small tur-
nip and % small head cabbage, all chopped fine. Let boil
about 2 hours, then add about 1 qt tomatoes^ 3 or 4 bay leaves,
some celery salt or fresh celery, chopped fine, a little parsley
and salt to taste. Boil until all the ingredients are well done,
then add 1 or 2 qts clams, chopped fine, and a little of the
liquor strained. Boil 15 or 20 minutes, and just before serv-
ing add 1 qt hot milk, if liked. Serve with crisp crackers.
[A. G., Mass.

Crabs and IJobsters

The natural color of a live, healthy lobster is usually a dark,


mottled, bluish green, but in sandy regions sometimes
slightly reddish, and when boiled the color of the lobster
changes to red. Lobsters are most plentiful during April and
May, and the average weight is from 2 to 5 lbs. Lobsters
should always be bought alive (unless they are bought ready
cooked), and cooked, at once, by plunging as quickly as possi-
ble into a large kettleful of boiling and bubbling hot water,
head first. Add about 1 tablesp salt, cover the kettle closely,
and boil briskly 1 minute, and then simmer gently % hour.
Hard shell crabs are treated the same way. To dress a crab
or lobster remove the shell by cutting with scissors, leaving
the white flesh whole, wherever possible, and discarding the
intestinal vein and stomach. Lobster or crab meat, cut fine, is
nice mixed with an equal amount of cream sauce. Soft shell
crabs are usually fried. Dress carefully, dip in milk, season
with salt and pepper, roll in flour or bread or cracker crumbs,

and fry a golden brown in deep, hot fat. [A. G., Mass.

Frozen fish should be thawed out in cold water, and then


cooked at once. —[A. G., Mass.

Never salt oysters until just before removing from the fire,
or they will shrivel and harden. — [S. E. W., O.

Krhe old fish rule is, "Always fry my belly brown before you
turn my back down." This a good rule, as the fish will not
break In pieces if fried this way. — [Mrs. M. R., N. Y.

It is best to fry fish in pure olive oil, fresh lard comes next,
and butter is the least desirable. Lemon juice or slices
of lemon are generally served with fish, as the acid corrects

and balances the strong, fishy taste. [Mrs. E. J. G., Mass.
Meat, Pouitpy and Game
AINTY cookery can convert the cheaper cuts of
meat and fowl that is anything but tender, into
wholesome, appetizing and hearty dishes. If the
housewife can do this, she has learned the trick
of reducing the butcher's bill by half, without
stinting the meat supply. Authorities claim that
the cheaper cuts of beef when properly prepared are by far
more nutritious than the fancy, high-priced, cuts. The fol-
lowing recipes include some very economical meat, poultry
and game dishes, that sound decidedly "good," and by
following the special directions for boiling and roasting, it
ought not to be so difficult to get satisfactory results. The
various recipes will also be found to be valuable aids in
providing welcome variety for the dinner table, and though
game is a rarity in most homes, yet these recipes will
doubtless be appreciated too, when luck favors the hunter.

General Directions for Boiling and Boasting Meat

Ifmeat is put on in cold water and salted at once the juices


will be extracted, and therefore this method should be used
only for soups or broths. Putting it on in boiling water will
close the pores and form a coating which will help to retain
the juices. Salt also helps to extract juices and therefore
should not be added until the meat is almost done. Meat tor
roasting should be wiped dry and put in a hot pan with very
hot fat, in a very hot oven, adding salt after the meat is half
done. Pot roasts should likewise be put dry into very hot fat
and browned on all sides before water is added. When roast-
ing meat the heat of the oven can be slightly decreased after
the first half hour. Pot roast should simmer slowly after the
first half hour, as quick cooking toughens it. —[A. G., Mass.

Boiled Beef with Dressing

Put a piece of nicely trimmed beef in a kettle, and any pre-


ferred dressing, sewed up in a cheese cloth bag. Add boiling
water to cover, and boil until the meat is done. Thicken
some of the stock with a little flour, and serve as gravy. The
155
156 FARM AND HOME COOK BOOK

remainder of the stock can be used as a foundation for soup.


If the meat is not fat enough add some butter to the dressing,
and if the meat will require very long boiling, do not add the
bag of dressing until the meat is half done, when salt may
also be added. Onion added to the dressing or the liquor
improves the flavor. —
[Mrs. E. P. C, Me.

Steamed Beef

Trim a nice piece of beef, cut deep gashes into it, and insert
strips of salt pork, tie with twine to keep in shape, then put
in a lard pail, add 1 chopped onion and a little sage, if liked,
but no water. Cover the pail tightly, and put it in an iron pot
filled with boiling water, and boil steadily about 3 hours.
Then open the pail, season the meat with salt and pepper,
and fill nearly full with sliced raw potatoes. Cover the pail
again and steam 3 hours longer. If inconvenient to use the top
of the stove, the steaming can be done in the oven just as well,

where it will only require 5 hours in all. [Mrs. B. P. C, Me.
To Cook Corned Beef
Wash the meat, and if very salty, soak it in cold water
6ver night, then put it into a pot with cold water fo cover,
set over a brisk fire, let it come to a boil, remove the scum,
and let simmer slowly 3 or 4 hours, according to size. If the
water boils away add more boiling water. Cabbage or turnips
and potatoes may be boiled with the meat during the last
hour. If the meat Is to be served cold allow it to cool in the
liquor. — [Mrs. B. D., Ida.

Pressed Beef
Cook a cheap piece of beef very slowly until very tender,
then letthe liquor boil away to a small amount; chop or grind
the meat very fine, season well with salt, pepper, and a little
sage and summer savory, moisten with the liquor in which
the meat was cooked, pack very solidly in jars, and set away
to chill. Serve cut in thin slices. —
[Mrs. G. W. S., Kan.

Braised Beef

Cut 2 lbs round steak in dice 1 inch square. Put 2 gener-


ous slices of salt pork in a kettle and fry brown; then remove
the scraps, and add to the hot fat 1 large onion, sliced, and
fry until brown, after which add the meat dredged with flour,
the brown pork scraps, and enough water to partly cover, and
simmer slowly 3 hours. During the last hour season with salt
and pepper, and when done thicken the gravy with a little
flour. —[Mrs. B. P. C, Me.
BEEF AND PORK ROASTS 157
^^— II — .

Boast Beef

Take a piece of rib or loin, trim and wipe clean with a dry
towel, put in a hot dripping pan with a little hot butter or
suet, and set in a very hot oven. Remember that the oven
must be very hot when the roast is first put in. Baste fre-
quently and when partly done and nicely browned, season with
salt and pepper and dredge with flour. Do not salt the raw
meat, as that would draw out the juices and make it tough.
A roast of about 8 lbs will require about 2 hours roasting.
Less would leave the inside too rare and longer roasting
would dry it out. When done remove the roast to a hot
platter, skim the fat from the gravy in the pan, add about
1 tablesp flour, stir well over the flre, and when browned pour
in about 1 cup water. Boil up once and pour in a hot gravy
boat. —
[Mrs. L. J. P., Ore.

A Quick Way to Boast Beef

Plunge the beef in a kettle of boiling water and boil briskly


until almost done. Add salt to taste during the last half
hour. Put some butter or drippings in a pan on top of the
stove, lift the meat from the broth, drain, and then put it in
the pan of hot drippings and brown quickly on both sides.
When nicely browned all over, remove the meat to a hot
platter, add a little flour to the gravy in the pah, and when
brown stir in some of the broth in which the meat was cooked.
When boiling beef do not use any more water than is neces-
sary. A nice roast can be prepared in this way in half the
time it would take to roast it in the oven in the usual way.
[Mrs. E. M. C, 111.

Pot Boast (Beef or Pork)

Top or bottom round, or a piece of the chuck is nice for a


pot roast of beef. The pot should be no larger than necessary
to accommodate the meat, and an iron pot is best. Put some
drippings in the pot, and let get very hot. Trim the meat,
wipe it clean with a dry towel, and then put it in the sizzling
hot drippings, and turn until browned all over. Meanwhile
fry some onions brown in a little drippings in a separate pan,
and when the meat in the pot Is well browned, add the
browned onions, % or 1 cup boiling water, salt and pepper to
taste, and 2 or 3 bay leaves. Cover the pot closely so that
no steam can escape, and let It simmer on top of the stove
until the roast is nice and tender, turning often and watch-
ing carefully, so It does not burn. If the water seems to boll
away too rapidly, add a very little more boiling water, when-
ever necessary. When the meat Is done, put on a hot platter.
158 FARM AND HOME COOK BOOK

add a little flour to the gravy, and when this has browned
nicely pour in a little cold water, boil up once, and then pour
the gravy into a gravy boat. If a slightly sour taste is liked,
1 or 2 tablesp vinegar may be added to the meat while roast-
ing. —[A. G., Mass.
Sonr Pot Boast of Beef
Put a piece of nicely trimmed beef in a deep dish, pour
over it 1 cup vinegar, and set away in a cold place 3 days,
turning and basting the meat with the vinegar frequently
«very day. After 3 days remove the meat from the vinegar,
wipe with a dry towel, cut gashes in the meat and insert
strips of fat bacon rolled in a mixture of salt, pepper and
ground cloves. Put some butter or drippings in an iron pot,
and when hot put in the beef, dredged with flour, and brown
nicely on all sides'; then add about 2 cups boiling water, 2 car-
rots and 2 onions cut in pieces, 1 teasp whole pepper, 1 blade
of mace, a small piece of lemon peel, and salt to taste. Cover ,

closely and let simmer gently until the meat is tender, then
take out the meat and vegetables, strain the gravy, return to
the Are and thicken with a little flour. Put the meat on a
platter, pour over 1 or 2 tablesp of the gravy, and garnish
with the onions and carrots. Serve remainder of gravy in a
boat. — [S. E. W., O.

To Fry or Broil Steak


Beefsteak should be cut thick. If you have any well-
founded suspicion that it is not tender, lay it out on a clean
table, and pound it hard on both sides with the side of a
wooden potato masher. Have the frying pan very hot, put in
some drippings, or butter, and when this is hot, put in the
steak, and keep on moving it around, but do not prick with a
fork, as this would cause the juices to run out. When brown
on one side turn and brown on the other. The Are must be
hot, for if steak is not fried quickly it will be tough. Put
on a hot platter, add a very little hot water to the gravy
in the pan, pour over the steak, season with salt and pepper^
and serve at once. To broil steak have a nice clear fire of red
coals, and turn steak often until a nice brown on both sides.
Put on a hot platter with butter and season with salt and
pepper. Never add salt to steak while frying or broiling. —
[A. G., Mass.
Hamburg Steak (Beef or Pork)'
Use clear beef, beef and pork mixed, or clear pork, allow-
ing %
part fat to %
part lean. Chop or grind, season with
a little chopped onion, or onion juice, add pepper and salt
to taste, shape into small, flat cakes, and fry brown on both
«ides in hot butter or drippings. —
[M. A. M., Ind.
BEEFSTEAK AND LIVER WAYS 159

Beefsteak Boll
ake round steak cut about % inch, thick, trim off the
)fat, spread thickly with a nice dressing, adding some finely-
minced onion if liked, roll up, and tie securely with a string,
or fasten with skewers. Put in a hot dripping pan with
hot drippings, on top of the stove, and turn the roll until
well browned on all sides, then pour in about 1 pt boiling
water and 1 tablesp vinegar, season well with salt and pepper,
cover closely, and let simmer on back of stove about 3 hours,
by which time it will be nice and brown and tender. Thicken
the gravy with a little flour, and serve with the meat. Nice
sliced when cold. —
Can be roasted in the oven, if preferred.
[N. S.' C, Cal.

Dried Beef with Milk


Put butter the size of an egg into a skillet and let brown,
then add dry beef, sliced and pulled into small pieces, let
fry a few minutes, then add 1 cup water, let boil a few
minutes, then add 1 qt milk, and when this comes to a
boil stir in 3 tablesp flour mixed to a smooth paste with a
little milk. This is a very nice breakfast dish in winter
time.-^[Mrs. W. "W. P., Okla.
Hungarian Gonlash
Put butter size of an egg in a deep spider, add 2 slices
fat bacon, 3 or 4 slices onion, a little pepper, and when:
smoking hot add steak cut in small pieces. Fry until nicely
brown, then add water enough to cover, and 1 tablesp lemon!
juice. Cover closely and let simmer until tender. Thicken'
the gravy with a little flour. If wished, potatoes and
tomatoes cut in small pieces may be added the last half
hour. Goulash should be quite hot with pepper. —
[S. E. W.,' O.

Stewed Liver
Parboil the liver in salted water and when tender cut
into small squares. Thicken 1 qt milk with 2 tablesp flour,
add butter size of an egg, and salt and pepper to taste, then
put in the pieces of liver, let boil up once more, and serve

on hot buttered toast. [B. P., Mass.
Fried Liver (Sour)
Fry liver and bacon until nicely brown, then put on a;
warm platter and fry some onions in the remaining fat, and'
when brown add %
cup vinegar, %
cup water, and salt
and pepper to taste. Let come to a boil, then thicken wittt
a little flour, let boil a few minutes, pour over the liver and!
bacon, and serve. Heart may be sliced and prepared in the

same way. [Mrs. L. D., Col.
160 FARM AND HOME COOK BOOK
liiver lioat

Boil 1 lb liver until tender, chop fine; mix with 2 well-


beaten eggs, add 4 boiled and chopped potatoes, a small piece
of chopped salt pork, fried half done, butter the size of a
walnut, and salt, pepper and sage to taste. Form into a
loaf, sprinkle with bread crumbs, and bake. Can also be
shaped into small cakes and fried. —
[Mrs. J. A. W.. Mo.

Fried Tripe

Cut the tripe in pieces, dredge with flour, roll in salted,


beaten egg, then dredge with flour again, and fry in hot
drippings, rough side down, and when brown turn and brown
the other side. Another way is to put the tripe in a dish
in the oven for 10 or 15 minutes, then dry in a cloth, dip
in flour or cornmeal, and fry quickly in hot drippings. [F. —
M. W., N, H.
Stewed Haslet

Clean and trim, and boil the haslet % hour in salted water,
skimming often. When done, drain and cut In small pieces,
add more than enough water to cover, with 1 or 2 tablesp
butter and some sliced onions and potatoes, also salt and
pepper to taste. When done, thicken the gravy with a little
Bour. — [Mrs. H. L., Va.

Baked Heart
Use either beef or pork heart. Clean thoroughly, cut out
all the clots of blood and stringy parts, soak in salt water 2
or 3 hours, then drain and put in a kettle with plenty of
water, a piece of suet the size of an egg, salt and pepper to
taste, and let boil until tender. Make a dressing moistened
with the water in which the heart was boiled, and fill the
opening of the heart, then put in a deep pan, and if any of
the dressing is left over, place it around the heart, and
bake until brown, turning and basting often, using the
water in which the heart was boiled. —
[Mrs. J. H. S. Mich.

Deviled Heart

Cook veal heart until tender, chop or grind fine, mix with
'% the quantity of bread crumbs, season with salt, red
pepper, sage, and a little grated nutmeg, put a layer in
a buttered baking dish, moisten with the liquor the heart
was boiled in, sprinkle with bread crumbs, dot with butter,
and bake about %
hour. —
[L. E. M., Mich,
PLUCKING BIDDY FREE OF FEATHERS.
MEAT LOAP AND ROAST VEAIj 161

Meat lioaf (Beef, Pork, or Veal)

Grind or chop 3 lbs round steak and ^


lb beef suet, add
1 tablesp teasp pepper, 2 or 3 well-beaten eggs, a
salt, 1
very small chopped onion, 8 tablesp fine bread or cracker
crumbs, and 1 cup milk. Mix thoroughly, shape into two loaves,
roll in bread crumbs, dot with bits of butter, and bake 1
hour, basting often. This recipe may be varied by combining
% beef with %
pork, omitting the suet, and using less
eggs when the pork is used. Veal loaf is also nice, with
% part pork, which may be either fresh or salt. If the
onion taste not liked omit these, and flaver with a T«ry
is
little nutmeg and cloves. Instead of milk, water can be
used, and instead of shaping into large loaves, make into
small rolls or balls and either bake or fry them. The gravy
in the pan should be thickened with a little flour and served
with the meat. —
[Mrs. L. P., Ore.

Mutton with Cabbage and Potatoes


Cut mutton in small pieces and put on with cold water
enough to cover, add 1 small head crisp, tender cabbage, cut
in small pieces, pepper and salt to taste. Half hour before
serving add potatoes. Boil until all is tender, strain and
thicken the gravy with a little flour. — [Mrs. E. O. B., Minn.

Stewed Mntton and Com


Wash and cut mutton in small pieces and put in a stew
pan with 1 or 2 chopped onions, and water to cover. When
the liquid has boiled down about one-half, add 1 qt hulled
com and 1 pt strained tomatoes, with salt and pepper to
taste, and stew about %
hour longer. [C. J. M., Neb. —
Roast Fillet of Veal
Remove the bones and fill in with a dressing seasoned with

salt and pepper, parsley and thyme. Bake in a hot oven,


allowing 20 minutes for every lb veal. Baste with drip-

ingg any fat except salt pork.
gravy with a little flour. —
When done thicken th&
[S. B., N. T.

Veal with Pork


Put of fat salt pork in a frying pan with just
slices
water enough to cover and let come to a boil, then drain
the water from the pork, return it to the Are, put slices of
veal on top of the pork, dust with salt and pepper, and
fry slowly, turning often until both are nicely browned. The
flavor of both meats is improve^ by this combination and

method of cooking. [Mrs. A. B. W.. N. Y.
162 FARM AND HOME COOK BOOK
Jellied Veal

Boil a lean piece of veal in water enough to cover, until


the bones separate from the meat. Cut the meat in small
pieces, boil the liquor down to about 1 pt, add to it % box
clear gelatine, soaked about 10 minutes in a little cold water,
J^ teasp celery salt, % teasp cayenne pepper, 1 level teasp
mustard, and the juice of 1 lemon. Let boil up a minute,
then strain over the meat, put in a mold, and let stand over
might to get cold. Slices of hard-boiled eggs can be put in
-with the meat.When hard, turn out and serve cut in slices.
[Mrs. A. B. W., N. Y.

Boast Iioin of Pork


Separate each joint of the loin, make an incision in the
thick part of the pork, and fill with a dressing mixed with
eome chopped suet and seasoned with onions and spices to
taste. Bring the edges of the meat together and sew them
up, then wrap the meat in a well greased sheet of white
paper, tie up with twine, put in a dripping pan, place in a
hot oven, and baste often with the grease which will melt
from the roast. Bake about 20 minutes for eacIL pound of
pork. — [Mrs. R. F. K., la.

Fried Fork Tenderloin

Cut the tenderloin in 1-inch slices, pound with a potato


masher, sprinkle with salt and pepper, roll in beaten egg,
then in cracker crumbs, and fry a nice brown in plenty hot
drippings, or butter. Tenderloin is too dry for boiling, and
if roasted should be basted frequently. —
[Mrs. M. M. B., Mo.

Mock Birds (Pork)


Spread any preferred dressing on thin slices of lean, boiled
salt pork, fasten the ends together firmly with wooden tooth-
picks, brown these rolls in! a pan, and then remove to a
platter. Add to the fat in the pan some finely minced onion
and a little ilour, and when brown add some water and pepper
to taste, and return the stuffed rolls to this gravy, and let

stew about 2 hours. [Mrs. C. J. M., Neb.

Fried Salt Pork

Cut salt pork in slices and let soak over night in butter-
milk or sour milk. Next morning drain off, roll in com meal,
and fry brown on both sides, in hot drippings.
&, N. T.
—[Mrs. E. G.
SALT PORK AND SMOKED HAM 163!

Salt Fork with Vegetables


Soak a piece of salt pork in water over night. In the morn-
ing put on with clear cold water, and add some carrots,
turnips, rutabagas, and potatoes, cut in pieces, also a few
pieces of celery stalks or root. Let boil until the water
has reduced and the meat and vegetables are done. Instead
of salt pork a piece of bacon or a ham bone may be used.^
[Mrs. E. O. B., Minn.

Salt Pork with Dried Apples


Wash a piece of nice salt pork, and put in a kettle with
cold water enough to cover, then add some washed, dried
apples, cover closely, and cook slowly until done. After you
have tasted this once you will surely call for more.
D., N. Y.

[B. K.

Mexican Chili Pork

Cut 1 lb bacon in small dice and fry brown, then add 9


onions, cut fine, and fry with the bacon until done, but not
brown, then add 1 qt each tomatoes and baked beans, salt
to taste, and plenty of pepper. This is very good and improves
with each warming up. —
[Mrs. H. G., Neb.

Baked Ham
Wash and ham and trim. Make a dough of
scrape the
flour and water and %
cup syrup, roll out % inch thick, and
cover the ham with this, being careful to cover all parts.
Put in a hot oven to brown, then decrease the heat, and
bake slowly till done, basting often. It will take from 4
to 6 hours, according to the size of the ham. When done
remove the crust. This is a much better way than boiling. —
[Mrs. S. B., Tex.

Boiled Ham
Soak smoked ham over night in cold water and the next
morning scrape it until you are sure it Is thoroughly clean,
trimming off any blackened parts. Put in a kettle of boiling
water, cover closely, and boil gently until done. It will take
from 4 to 6 hours, according to the size of the ham. When
done remove from the water, pull off the rind, score the fat
Bide criss-cross, insert a whole clove into each square, place In
a baking pan in a very hot oven, and leave there until the fat
is nice and brown. —
[A. G., Mass.
164 FARM AND HOME COOK BOOK
To Fry Ham
Cut ham In slices % pour boiling water over
incli thick,
them, let them stand a few minutes, then drain, roll in flour
or cornmeal and fry slowly in hot drippings until a light

brown on both sides. [Mrs. F. H., Mo.
Creamed Shredded Ham
Thicken 1 cup milk with 2 teasp flour, add butter size
of egg, 2 welLbeaten eggs, salt to taste, let boil a few minutes,
the« add bits of finely shredded lean ham. Serve with baked
potatoes, or pour over buttered toast. —
[E. P., Mass.

Potted Ham
Allow 1 Qt lea?', ham and % pt fat, chop or grind very fine,
add 1 teasp ground mace, % teasp nutmeg and allspice, and
a little pepper. Mix thoroughly, pound to a paste, pack in
small jars, cover with melted lard, and store in a cool place.
[N. S. C. Cal.
A Favorite Dutch Dish
Boll 8 good sized ham bone in about 1 gal water for several
hours. Water in which the ham was boiled (if the ham was
scraped nice and clean) can be used. When done, take out
the ham bone, and when the water is cooled, add to It 1 qt
dried apples, and let them soak until they have softened. This
should be done the evening before the dish is wanted, and
the same evening a new baking of bread should be put
to rise. Next morning put the pot of ham bone liquor and
soaked apples over the fire, and as soon as it boils, break oS
little pieces from the raised bread dough, size of a walnut, drop
into the boiling liquor and boil till the apples and bread

dumplings are done. Serve hot. [Mrs. H. L., Va.

Sansage Fritters
To % pt sour milk or buttermilk, add %
teasp soda, %
teasp salt, and flour enough to make a moderately stiff
batter. Dip squares or cakes of sausage meat In this batter,
and fry brown on both sides. Another way is to mix the
sausage meat with the batter and drop by spoonsful into hot
drippings. —[Mrs. J. W. K., Tenn.

Crust for Meat Pie


To add 1 teasp salt, 2 teasp baking powder,
1 pt sifted flour
2 tablesp butter or lard, and milk enough to make a soft
dough. Cut 3 or 4 holes in the top crust, and insert in each
a small buttered paper tube or cone, to permit the steam to
escape. —
[Mrs. M. E. R., Wis.
MEAT PIES AND TOP CRUSTS 165

Crust for Pot Pie

To 1 qt flour add 1 teasp salt, 4 teasp baking powder, and


milk enough to make a stiff batter. Drop batter by spoonsful
into a pan 6t flour, roll around in the flour, pat into shape
with the hands, and when the meat is nearly done, drop these
bits of crust into the kettle. The liquid should be boiling
briskly. Cover and cook %hour. The covered kettle may
be transferred from the stove to a hot oven, as soon as the
crust is put in and if the kettle is not too full, it will not
boil over, and the crust will not be heavy. —
[Miss G. R., N. Y.

Meat Pie ^
Use any remnants of left-over beef, pork, veal, lamb or mut-
ton and left-over potatoes ot equal quantity, or take small pieces
of fresh meat and raw potatoes, and boil them together until
tender, seasoning with salt and pepper to taste. Let the
gravy boil down some, and thicken with very little flour. Line
a deep pie pan with a short biscuit or pie crust, rolled out
about % inch thick, put in the meat and potatoes with the
gravy, cover with a top crust, in which several slits were
cut to allow for the escape of steam, pinch the edges together,
and bake until a nice brown. Do not put too much gravy in
the pie, but if there is any left over, serve it separately with
the pie. If onions are liked, boil this with the meat and
potatoes. — [Mrs. J. H. S., Mich.

Veal Pot Pie

Cut 2 lbs veal in small pieces, and put over the flre with
2 qts cold water. Bring to a quick boil, then move to the
back of the range and simmer slowly until tender, adding salt
whea nearly done. Half hour before serving drop some
dumplings into the boiling broth, cover and boil 20 minutes.
Add a lump of butter to the gravy and if it is too thin, thicken

it with a little flour. [Mrs. B. P. C, Me.

Salt Pork Pie


Slice % lb salt, lean pork, freshen, and fry brown. Pare
and cut into thick slices 2 qts potatoes and 1 qt onions, and
put in the kettle with the fried meat, adding 2 qts boiling
water. Let this boil while you prepare a crust. When the
potatoes and onions are partly done, thicken with 2 tablesp
flour, and pour into a pudding dish. Cover with the crust,

and bake until done. [G. C, Wis.
166 FARM AND HOME COOK BOOK
Chicken or Meat Fie
Bits or left-over
left-o meat or poultry can be made into appe-
tizing pies. Cut the meat in small pieces, and mix with
gravy, or, if you have no gravy, make some by frying onions
brown In drippings, and thickening with flour, adding a very
little water. Put the meat and gravy in a pudding dish, and
cover with mashed potatoes an inch thick. Moisten the top
slightly with milk, dot with bits of butter, and bake until
brown. Serve hot. —[Mrs. S. C. P., Mass.

Mock Chicken Pie


Pare and slice 1 qt potatoes andonions, add 2 tablesp
3
butter, and 1 teasp each sage and Cook until tender
salt.
in plenty water, then drain and put the liquid in a basin to
keep hot. Put the potatoes and onions in a well buttered
dish, slice 6 hard-boiled eggs on top, moisten with a little
of the potato liquid, cover with a rich biscuit dough, and
bake. The potato water may be thickened with a little flour,

and served with the pie. [Miss E. I. B., Cal.
Ham Pie
Boil slice of lean, cured ham
or shoulder about 1 hour. Line
a buttered pan with biscuit dough, put in a layer of the
cooked meat, season with pepper, scatter a few dumplings
of the dough over the meat, pour over some of the water
the ham was boiled in, then another layer of meat and dump-
lings with some more of the meat liquor, and then break in
as many eggs as you have people to serve, or as many as
you can spare. Put on the top crust, bake, and when nearly
done pour in about 1 pt sweet milk, and finish baking. >

[Mrs. H. A. B., Mont.

Baked Hash
Take pieces of left-over cooked or roasted meat and pota-
toes, chop coarsely, and season with salt, pepper and onion
juice. Butter a pudding dish, cover the sides and bottom
with bread crumbs, put in the meat and potatoes, add some
left-ovei gravy, or hot butter and water, cover with crumbs,
dot with bits of butter, and bake about 20 minutes. If no
cold boiled potatoes are at hand, chop some raw potatoes
and onions, put in the pan with a little water, salt and
pepper, cover, and simmer until done, then add the meat
and pour into the pudding dish. —
[A. G., Mass.

India Cxury with Rice


Cut onions in rings and fry brown in butter; when bro'wn
take out the onions, and try pieces of meat, fish, game, OB
PICKING AND CLEANING POULTRY 16T

poultry In the same fat, adding a small piece of garlic, a


little coriander seed, and 1 heaping teasp curry powder.
Let simmer 1 minute, stirring all the time, then add a
little hot water and let simmer 1 hour over a slow Are.
Adding an apple cut in pieces is a great improvement. Put
1 cup rice over the fire with 3 qts water, and when tender,
drain through a colander. Pour a pt cold water over the rice
in the colander, shake well, and when thoroughly drained,
serve hot with the curry. The water that the rice was
boiled in makes good starch for clothes, or with a little
lemon juice and sugar makes a good drink for invalids.
[Capt. A. H., N. J.

To Pick and Clean Poultry



For market, dry picking Is the best way that is, pulling,
out the feathers immediately after killing, while the poultry
is still warm, but for home consumption, the scalding method
is the quicker and easier. After killing dip in scalding hot
water and move about for a few minutes, then pick as
quickly as possible. Ducks should be scalded a little longer
and then wrapped in canvas or any close cloth, to steam
about 5 to 10 minutes, after which the feathers can be
easily pulled. The hairs should be singed off by holding
and turning the poultry In the flames of a lighted twist of
paper, or some burning alcohol. Wash thoroughly and dry,
and then lay on several folds of paper, and clean at once.
The quicker poultry is cleaned, the better, but it is best not
to cook it until 24 hours after killing.
After singeing, and before drawing, pull out all pin feathers,
then cut off the head, and next cut through the skin around
each leg, about 1% inches below the first leg joint, being
careful not to cut tendons. Place the leg" with the cut
over the edge of a table, press downward to snap the bone,
then take the foot in the right hand, holding the bird firmly
in the left hand, and pull off the foot, and with it the
tendons. Make a lengthwise cut through the skin just
below the breast bone, large enough to' admit the hand,
and remove the entrails entire, by first carefully loosening
them all around, and then bringing the hand forward, grasp-
ing the entrails firmly, and with one pull drawing them out.
The lungs and kidneys, on either side of the back-bone,
should next be removed, and then the wind-pipe and crop,
close to the skin of the breast, by inserting two fingers under
the neck skin. Draw down the skin and cut the neck off
close to the body, leaving on enough skin to close up the
opening after the crop Is partly filled with a little dressing.
The giblets (gizzard, heart and liver) should next be care-
fully separated from the entrails, being careful not to break
168 FARM AND HOME COOK BOOK

the gall bag attached to the liver, the bile from which would
impart an extremely bitter flavor to any parts it came in
<;ontact with. Then wash the bird thoroughly in and out-
side, rub with salt, and let hang in a cool place over night.

[A. G., Mass.

Steamed Fowl

Dress a 5 or 6 lb chicken, wash and dry thoroughly, and


Tub with salt and pepper, in and outside. Place an onion
and a bay leaf inside, and put the fowl into shape the same
as for roasting. Sprinkle a clean towel with flour, wrap it
about the fowl, pinning closely, and then place it, back
down, in a steamer, and steam continuously 2 or 3 hours,
according to its age and size. Serve with currant or cran-
berry jelly. — [Mrs. E. D., Ida.

Fried Chicken

Dress a young chicken, cut off the legs, wings and neck,
and then cut down the back bone, and press the body open,
breaking the breast bone by pounding lightly. Boil the legs,
wings, and giblets in water enough to cover, and when
tender add salt and pepper to taste, and 1 tablesp flour mixed
with 1 tablesp butter. This will answer as a dressing for the
fried chicken. Dip the body of the chicken in corn meal

and fry brown in hot drippings. [Mrs. H. L., Va.
Pickled Chicken
This is a nice way
to prepare old and tough chicken. Clean
and joint and soak in cold salted water several hours, then put
on with fresh water and salt, 2 or 3 sliced onions, 2 or 3
bay leaves, %
doz whole allspice, and when nearly done
add enough vinegar to make it quite sour to taste. Let boll
until done, then pour into a crock. There should be enough
liquid to cover the fowl. Let stand over night. When cold
the liquid will be jellied. —
[Mrs. G. A., Minn.

Scalloped Chicken
Dress and joint the chicken, sprinkle with pepper and salt
and place in a pan with butter size of an egg, and milk to cover.
Bake until tender. If the milk boils away add more milk,
or hot water. Thicken the milk gravy with a little flour
just before serving. —
[C. B. O., Kan.

Smothered Chicken
Dress and joint a young chicken, sprinkle with salt and
pepper, roll In flour or corn meal, place the pieces closely In
CHICKEN SOUP AND FRICASSEE 169

a bread pan, balf cover with cold water or milk, and if the
chicken is not very fat add lumps of butter or some thick
slices of fat bacon. Bake until done. When one side is
brown, turn to brown on the other side, and when nearly done
put a 2-inch square of biscuit dough on top of each piece of
chicken, return to the oven, and bake until a nice brown.
When done, remove the chicken with crust to a hot platter,
add 1 cup rich cream to the liquor in the pan, thicken with
a little flour, let boil up, and serve with the chicken.
[Mrs. M. M. B., Mont.

Pressed or Potted Chicken

Dress and joint a chicken, and boil in water enough to


cover, until the meat slips from the bones. Drain off the-
liquor, remove the bones, and cut the meat in small pieces,
but do not chop fine, and season with salt and pepper. Boil
the broth down to 1 pt, put a layer of meat in a mold
with some slices of hard-boiled eggs, then more chicken and
eggs, seasoning to taste, then pour in the broth, and set
away to get cold. Another way instead of boiling down
the broth, is to thicken it with bread crumbs, or 1 tablesp

clear gelatine dissolved in a little hot water. [K. S., la.

Chicken Fricassee
Dress and joint a chicken, and let it simmer slowly, closely
covered, in 1 qt hot water, with 2 stalks celery, 1 bay leaf,
1 slice of onion, salt and pepper to taste, and a pinch of
curry. When the chicken is tender, remove from the liquid
and place on a hot platter. Stir into the liquid 1 beaten
egg, % cup cream, or 1 tablesp butter, and 1 tablesp flour,
and let boil up, then pour over the chicken and serve hot.
The platter may be garnished with a border of hot mashed
potatoes, and edged with parsley. — [Mrs. E. J. C, Mass.

Chicken Sonp with Dumplings


Dress and cut up a chicken, and put on to boil in plenty
of cold water, adding salt to taste. Let boil long and slowly,
and about one hour before serving add 1 pt carrots, peeled
and sliced fine, and % hour later 1 qt potatoes, peeled and
sliced also, an onion, if liked, and ^, hour later dumplings
made as follows. Put % cup butter in a frying pan and when
hot add % cup flour, and let cook about 10 minutes, stirring
vigorously, but do not let it brown. Then add some of the
chicken broth, a little at a time, to convert the mass into a
smooth ball which will free entirely from the pan. Remove
from the flre, and when cool add 1 or 2 beaten eggs, and
mix well. Drop into the boiling soup by spoonsful and boil
steadily about 15 or 20 minutes. — [Mrs. A. P., Neb.
170 FARM AND HOME COOK BOOK
Hot Tamales
Boil a chicken until very tender, remove bones and chop
meat fine. To each lb meat add 1 medium sized tomato and
onion chopped fine, salt and red pepper to taste, and moisten
to the consistency of mush with the chicken broth. Heat
the remainder of the liquor to boiling, stir in cornmeal to
make a little stiffer than ordinary mush, and cook thoroughly.
Take nice, fresh corn husks and soak in warm water until
soft. Then spread a half-Inch layer of mush on each husk,
and put a good spoonful of the meat mixture on that, and
roll up so that the meat is covered by the mush and the
whole is nicely wrapped in the husks. Turn in the ends
and tie tightly with twine, and steam % hour. Serve In
the husks. Nice tamales can be made in the same way
with either fresh beef or fresh pork. The neck of beef is
best, as it has the right proportion of fat and lean, and the
shoulder of pork is good, adding a little more fat to it. i

Fried Guinea-Hen
Select a nice, fat guinea-hen weighing about 3 lbs, clean
and wash thoroughly in cold water, and put in a kettle over
the fire with scarcely enough cold water to cover, adding 1
teasp salt and 1 tablesp vinegar, after the hen has boiled
1 hour. When tender joint and cut in pieces of convenient
size, and fry brown on both sides in butter. Remove from
the frying pan to platter, add 1 cup thick sweet cream to
the gravy in the pan, season to taste, let boil up, and serve.
[Mrs. C. E. D., N. Y.

Boast Turkey
Having properly dressed and stuffed the turkey, rub entire
surface with salt, spread breast, wings and legs with butter,
rubbed until creamy and mixed with flour, and dredge bottom
of pan with flour. Place in hot oven, and when flour on
turkey begins to brown, reduce heat, baste with fat in pan,
and add 2 cups boiling water. Continue basting every 15
minutes until turkey is cooked, which will require about 3
hours for a 10-lb turkey. For basting, use % cup butter
melted in Vz cup boiling water in which the giblets were
cooked, and after this is used baste with fat in pan. During
cooking, turn turkey frequently, that it may brown evenly.
To prepare gravy: As soon as turkey is removed from pan
pour off liquid, from which skim 6 tablesp fat, return fat
to pan, brown with 1 or 2 tablesp flour, and pour on gradually
the remaining liquor, to which the giblets, finely chopped,
have been added, and cook 5 minutes. Remove string and
skewers from turkey, and garnish with parsley or celery tips
before serving.
GOOSE, DUCK AND RABBIT 171

Boast Goose

Dress and wash thoroughly, and half fill with a dressing


prepared as follows: Boil and chop fine 1 doz onions and
mix well with an eq.ual quantity of bread crumbs; add 1
teasp sage, salt, and 1 level teasp pepper. Bake in a hot
oven, basting frequently. When done skim the fat from
the gravy in the pan, add the liquid from the boiled giblets,
and also the giblets chopped fine, thicken with a little flour,
N. Y. — —
and season o taste. Serve goose with apple sauce. [S. B.,
^A very nice dressing for goose is boiled sauerkraut,
seasoned with pepper. —
[Mrs. J. H., Minn.

Boiled or Boas^d Dock


A delicious flavor is imparted to boiled duck by boiling
with it 1 large onion, 1 tablesp vinegar, and about % teasp
sage, besides salt and pepper. When tender, remove the
duck, boil down the liquor, skim off the fat, thicken with a
little flour browned in a pan with some butter, return the
duck to the gravy, and let simmer a few minutes. To roast,
if the duck is very fat or old, parboil it first, with a pinch
of baking soda, then stuff with any preferred dressing, (the
English use raisins, prunes or apples in the dressing), pin
a few thin slices of salt pork across the breast with wooden
toothpicks, and baste often. Onions, sage and salt pork
combine very nicely with the duck flavor. Another nice way
is to Joint, season with salt, pepper and sage, roll in flour,
and put in layers in a small pan, with minced onion and bits
of butter between, ending with a layer of onions, bread crumbs
and butter. Then fill the pan half full with water or milk,
cover closely, and bake about 2 hours, removing the upper
pan during the last %hour, to brown nicely.— [A, G., Mass.

Baked Jack Babbit


If "jack" is old, after dressing, parboil for 3 to 5 minutes,
adding about 1 teasp soda to the hot water, and then drain.
Fasten slices of salt pork across the back of the rabbit, with
wooden toothpicks. This imparts a good flavor and prevents
the drying out of the meat. Season and dredge well with
flour, and put a few bits of butter around the rabbit in the
pan, adding a very little water, and about 1 tablesp vinegar.
Baste often. When done thicken the gravy with a little
flour. —
[Mrs. W. H., Kan.

Curried Babbit

Wash and joint the rabbit and dredge each piece with!
flour. Put the good trimmings and a few scraps of meat
172 FARM AND HOME COOK BOOK
With 2 large onions, 1 carrot, sliced, a small pinch of herbs,
6 pepper corns, and 1 tablesp curry powder in a saucepan
with enough cold water to cover, and simmer for 1% hours,
and then strain off the liquor. Fry 1 small minced onion
a light brown in 1 tablesp drippings, add 1 tablesp curry
paste, and stir over the fire about 10 minutes, then add the
stock, and when it has come to ^ boil, draw it to the side
and let it simmer. The sauce may be thickened with a
little flour. While this is simmering prepare the rabbit as
fellows. Fry the flour-dredged joints brown in a little
drippings, with 1 onion, then add to the curry sauce, and
let stand on the back of the range to simmer very slowly
about 1 hour. Just before serving add a little lemon juice,
and pepper and salt to taste, and serve hot, with boiled rice

and red currant jelly. [M. L. D., Scotland.
Stewed Babbit

Dress and clean a couple of young rabbits, joint them,


and put into a stew pan with 2 large Spanish onions, cut
small; add enough milk to cover, season with white pepper,
cover closely, and stew very slowly until tender, then season
with salt, add butter to the gravy, and thicken with flour.
If any ofthis dish is left over dip each piece in beaten
egg, in bread crumbs or cornmeal, season with salt,
roll
pepper and a little grated lemon rind, and fry in hot drip-
pings until nicely browned on both sides. Serve hot with
the gravy seasoned with lemon juice and cayenne pepper,
or a little catsup. Young rabbits are also nice cooked with
green peas. Joint and put in a stew pan with a slice of lean
ham, cut in small pieces, 1 tablesp butter, 1 or 2 spring
onions, a small sprig of parsley, and 1 qt fresh green peas.
Dredge in some flour, pour in a little milk, and let come
to a boil, then draw to the back of the stove and let stew
slowly until rabbit and peas are tender. Just before serving

season with salt and a very little sugar. [M. L. D., Scotland.

Baked Coon
The raccoon which makes free with the farmer's corn gets
very fat in the fall, on corn, apples and clover, and makes
delicious eating, though often thrown away because of the
prejudice that many people have against wild meat. First
skin the coon carefully, then remove the layer of fat, which
is often an inch thick, right under the skin. This fat would
give the meat a disagreeable, oily taste, if left on, but it is
nice and white, and can be tried out the same as leaf lard,
and used for soap. Thoroughly wash the dressed coon in
cold water and soak over night in cold water with 1 tablesp
salt added to each gallon water. Bake the same as veal.
OPOSSUM AND VENISON 173

If the coon is old, as shown by large size, dark meat, and


stiff hard bones and joints, it should be parboiled from 1
to 2 hours, before roasting.—[I. R. N., Me,

'"Possum and Sweet 'Taters"

Pour a large kettleful of hot water in a convenient vessel,


add a small shovel of ashes, and then put the 'possum in
this, but do not have the water as hot as for scalding chickens.
Turn the 'possum around until the fur is loosened, and you
will have no trouble in skinning him perfectly clean. Remove
head, feet and entrails, wash thoroughly in cold water, salt in
and outside, and let hang over night. In the morning wash
again and put In a baking pan with a little water. Cover
closely with another pan, and put it over the fire. When
tender remove the top pan and put the 'possum in the oven to
brown. Dust with black pepper and baste with lard. While
it is baking, peel potatoes, cut them in thick slices, and put
them in a skillet over the Are with salt and a little water and
lard. Cover, and let steam until tender. By that time the
•possum will be nicely brown. Turn the prepared potatoes
over him, return to the oven, and when nicely brown, put
the 'possum on a platter, arrange the potatoes around him,

and serve. [Mrs. S. J. S., Ala.
Fried Venison with Gravy
Cut venison into medium thick slices, hack it criss-cross
with a butcher's knife on both sides, roll in flour, sprinkle
with salt and pepper, and fry in hot drippings until evenly
browned on both sides. Put the steak on a warm platter
and add % cup milk and cream mixed to the gravy in the
frying pan and a very little flour to thicken slightly. Let boil
up once, and then pour over the steak, and serve at once.
[Mrs. B. H., Ore.

Bread Dressing
To 1 qt bread crumbs add 1 onion, chopped fine, salt, pepper
and sage to taste, 1 or 2 beaten eggs, and fatty meat liciuor
to moisten.— [Mrs. W. H. B., Cal.

Oyster Dressing
Mix together 1 qt stale bread crumbs, 1 pt finely chopped
oysters, 1 beaten egg, 2 tablesp melted butter, 1 teasp herbs,

and milk enough to moisten. [Mrs. J. C. R., Ind.

'When roasting beef or pork, add some thick slices of raw


carrot. They impart a delicious flavor to the meat and
gravy. — [Mrs. B. L. G.. Ore.
174 FARM AND HOME COOK BOOK

Sauces for Meat, Poultry and Game


Some Appropriate Combtnatioiis

/.-Roast pork with apple sauce.


Roast lamb with mint sauce.
Roast beef with horseradish, piquant or Flemish sauce.
Roast mutton with stewed gooseberries.
Roast chicken with currant jelly.
Roastgoose with apple sauce.
^ Roast turkey with cranberry, chestnut, grape or plum sauce.
'
Roastduck with olive sauce.
Roast venison with currant jelly.
Boiled mutton with caper, or horseradish sauce.
Boiled turkey with oyster, celery or mushroom sauce.
Boiled venison with currant-bread sauce.
Broiled steak with mushroom, or hot horseradish sauce.
Broiled mackerel with stewed gooseberries,
"iCodfish balls with apple sauce.
Sweetbreads, tenderloins or pigeon pie with mushroom.
Game with currant-bread sauce.
Chops, outlets, or croquettes with tomato sauce.
^Baked or boiled flsh with egg, parsley, oyster or tartars.
Drawn Bntter Sance
Melt % cup butter in a saucepan, add 2 tablesp flour, %
teasp salt, a pinch of pepper, and when well blended, 1 pt hot
water or hot clear soup stock. Stir rapidly until it thickens;
then add another scant % cup butter, a little at a time, and
continue stirring and cooking until the butter is all absorbed.
This sauce can be made the basis of parsley, egg, caper,
lemon, celery, shrimp, mustard, oyster, lobster and other
sauces.

White Sance

Melt 2 rounding tablesp butter in a saucepan, adding the


same quantity flour, and stirring until free from lumps. Then
add 1 pt hot milk, pouring in less than half at first, and
when it thickens rubbing and beating until entirely free from
lumps. Then add the remainder of the milk, a very little
yepper and % teasp salt, and let it boil up again. Half the
milk may be replaced by clear soup stock, or cream may be
used instead of milk, if a cream sauce is desired. White
sauce may be used instead of drawn butter sauce, in any of
the variations of drawn butter sauce, if a less rich sauce
is desired.
SAUCES FOR POULTRY AND GAME 175

Browa Sauce
Melt » rounding tablesp butter in a saucepan, adding the
same quantity of flour, and stirring until nicely browned, but
not burned. Then add 1 pt hot, dark soup stock, ^ teasp
salt, a little pepper, and, 4f not dark enough, caramel (burnt
sugar) enough to give the desired color. Cook until it thick-
ens, rubbing out all lumps. The sauce will be better flavored
if pot herbs, a bit of onion and a few peppercorns are added
to the stock in its making. Brown sauce is made the basis
of mushroom, chestnut, olive, peanut, Flemish, Cumberland,
currant jelly, brown sauce piquant and various other sauces.

Oiuon Sauce
Boil 3 large until very tender; drain, and rub
onions
through a sieve; add to % pt white sauce made with cream,
and serve with lamb or mutton chop.
Mint Sauce
Chop enough leaves and tender tops of mint to fill 1 cup
(or use half the quantity of the dried leaves). Add %
cup
sugar, and %
cup not-too-strong vinegar. Prepare an hour
before using, to allow the vinegar to absorb the flavor of
the mint.

Tomato Sauce
To 1pt stewed tomatoes add a small chopped onion, a sprig
of parsley, a bay leaf, blade of mace, salt and pepper to taste.
While they are simmering for 15 minutes, melt 3 level tablesp
butter and rub into it 1 tablesp flour. Strain the tomatoes
through a sieve, add to the flour and butter, and boil until it
thickens, stirring continually.

H!ot Horseradish Sauce


This sauce is nice for hot baked, fried, or boiled meats.
To make it, melt 1 tablesp butter in a saucepan and stir in 1
tablesp flour. Add 1 cup milk, or better, 1 cup chicken or veal
broth, and boil for 5 minutes. Beat the yolk of 1 egg, add
1 scant teasp each of sugar and made mustard, and % cup
sweet cream. Draw the pan to the back of the stove and
add the egg and milk, stirring until almost at the boiling point.
Then add %
cup grated horseradish and 1 tablesp vinegar or
lemon juice, and simmer for 2 or 3 minutes. Use at once.
Celery Sauce
Clean and chop very fine 2 large heads of celery, reserving
a few of the stalks to cut into inch lengths. Cover with cold
water and cook until the celery is quite tender and the water
176 FARM AND HOME COOK BOOK
nearly boiled away. Pick out the long pieces, and add 1 pt
rich milk or cream, 1 level teasp salt, and a dash of
pepper. Rub together 1 heaping tablesp each of butter
and flour, add the beaten yolk of 1 egg, and stir into the
milk. Let simmer for 10 minutes, adding the long pieces of
celery, and serve with chicken or turkey. The egg is aot
essential, but gives a better color to the sauce.

Chestnut Sauce
Shell 1 pt chestnuts and drop into boiling water 5 minutes.
Slip off the skins, split open, and cook in salted water or stock
until very tender. Rub through a sieve and add to the brown
pan gravy from roast turkey. To make the sauce independent
of the turkey gravy, brown 1 tablesp flour in 2 tablesp butter,
pour in the water or stock in which the nuts were boiled,
adding the mashed nuts, pepper and salt to season^

Made Mustard
Mix together 2 tablesp mustard, 1 teasp each of sugar, flour
-
and salt, and % teasp pepper. Rub smooth in % cup cold
vinegar, add % cup boiling water, and stir and copk until it
thickens.

Mustard Sauce
For deviled turkey, sauce is made by add-
salt fish, etc., this
ing 3 tablesp made mustard, and a dash of cayenne to 1 pt

drawn butter sauce. [Mrs. A. B., Col.
Spanish Sauce
Peel and chop fine 2 or 3 large, ripe tomatoes and 2 onions,
add 3 or 4 green chillis, seeds removed, and chopped fine, and
treason with salt, and a little vinegar. This is usually serred
with barbacued meat. —
[Mrs. L. J., Cal.

Fish Sauce
Cook 3 or 4 ripe tomatoes with 1 tablesp butter, %
an onion,
cut fine, and salt and pepper to taste. When
done rub through
a sieve and gradually stir in 1 cup boiling milk. Thicken with
a little flour. Pour around the fish on the platter and place in
the oven for about 10 minutes. —
[Mrs. J. B., Kan.

Vinegar Cream Sauce


Put 2 cups vinegar in a double boiler, mix 1 cup sugar, 2
eggs, 1 cup sweet cream, % cup mustard, and 1 teasp salt, and
pour this mixture into the vinegar and let come to a boll. Then
put in jar and seal. This will keep well in a cold place and
is nice with cold meats, fish, etc. — [G. W. J.
PRIZE WINNING PARAGON TOMATOES.

FINE CELERY, PREPARED FOR SERVING.


PARSNIPS EXHIBITED AT NEW YORK FAIR.

CAULIFLOWER GROWN ON LONG ISLAND, N. Y,


Potatoes, Vegetables and Salads,
AREFUL cooking of vegetables and judi-
cious mixing of salads are not the least part
of culinary proficiency. Since vegetables
are the most healthful of our food stuffs,
they should be served freely, but in such
shape that they may be easy of digestion
and palatable. That responsibility rests
with the cook. Salads are considered of less importance
in food value, but as a relish they find a welcome place
on the menu. It takes an "artist" to properly blend the

— —
ingredients for a salad dressing quantities can only be
suggested in a recipe the rest is "up to" the cook.

Potato Ways
Do not always serve potatoes in the same old way. It would
seem to be a very simple matter to boil a potato, and yet
there is a proper and improper way of doing even this. First
wash potatoes, then peel and drop in cold water, and If the
tubers are old, let them stand in fresh cold water for an hour
or two, to draw out the sharp flavor. Use an agate or por-
celain-lined vessel. Cover the potatoes with fresh boiling
water, add salt, cover closely, and boil briskly until done. Test
with a sharp steel fork. When done, drain off water and put
the pot on back of the stove to let the potatoes dry
off, then cover with a clean napkin, to keep warm, but do not
delay the serving any longer than necessary. When potatoes

are to be boiled "in their jackets" that is, without peeling —
wash them clean and follow the above directions. When done
put them in a hot oven a few minutes to dry. To bake pota-
toes, wash, place in a hot oven, and prick the skins with a
sharp fork, to allow the steam to escape. Potatoes are also
nice when baked with the roast meat. Peel and cut in uniform
size, place around the roast during the last three-quarter hour,
and baste potatoes along with the roast meat.
Boiled potatoes for frying should not be too soft and mealy;
cut in thin slices and fry In very hot drippings, turning so that
they may be browned evenly; but do not have too many pota-
toes in the pan at once, and be sure to have the fat hot, and
fry quickly, otherwise the potatoes will soak grease and turn
177
178 FARM AND HOME COOK BOOK

out unpalatable and unwholesome. To fry raw potatoes slice


them any thickness desired (for potato chips they should he
cut very thin), dry thoroughly on a clean towel, and drop in
smoking, hot fat, the same as doughnuts, turning to brown on
both sides. Do not put too many potatoes in at once, as this
would reduce the temperature of the fat and cause the pota-
toes to soak grease. When done skim out the slices, lay them
out on a piece of soft paper to soak up the superfluous fat,
sprinkle with salt, and serve hot. They should be nice and
crisp. Another way is to peel the potatoes and then peel
them again, so as to have a long spiral ribbon, and bake these
in deep hot fat. A very nice dish Is made of diced potatoes,
salt pork and onions. Cut the pork in pieces, fry brown, and
then add the potatoes and onions, and let all brown together.
To prepare mashed potatoes, mash the potatoes after boiling
and draining, add hot milk and butter, and beat until light.
If desired, the yolk of an egg may be added, and a little
more milk, the mixture turned into a buttered pudding dish,
rolled cracker or bread crumbs sprinkled over the top, with
dots of butter, and put in the oren to brown. — [A. G., Mass.

Escalloped Potatoes

Slice cold, boiled potatoes, put a layer in a buttered pudding


dish, then a layer of cracker or bread crumbs, sprinkle with
pepper and salt, dot with butter, and so proceed until the
dish is full, topping off with bread crumbs and butter. Put
in milk enough to come almost to the top of the potatoes, and
bake brown. Raw potatoes can be treated the same way, and
if liked, some finely cut onions added, and salt pork fried
brown; add either milk or clear soup stock for liquid.
C. G., N. D.

[Mrs.

Stuffed Potatoes

Cut large baked potatoes in two, lengthwise and scoop out


the interior, keeping the shells whole. Mash the potatoes and
to each one add 1 teasp grated cheese, 1 tablesp cream, and
salt, pepper and butter to taste. Whip until light, heap into
the shells, and return to oven to brown. Serve with a garnish
of lettuce and hard-boiled eggs.— [Mrs. G. L. S., N. Y.

Potato lioaf

To 1 cup chopped suet add 2 qt chopped potatoes, 2 large


onions, cut fine, 1 cup meat gravy or soup stock, or mUk and
butter mixed, and salt and pepper to taste. Turn into a but-
tered baking dish, cover, and bake till done. Then remove the
cover and brown the top. — [Mrs. L. S., Minn.
SWEET POTATOES AND CORN 179

Sweet Potato Croquettes

Mash cold sweet potatoes and to each qt add 1 teasp salt, 2


tablesp sugar, 1 beaten egg, and scant %
cup rich milk, with

biscuits, roll in

a very little flour just enough to handle. Shape into small
flour, and fry brown on both sides in hot
butter. — [Miss F. E. S., Ga.

Stuffed Sweet Potatoes

Peel large, short, sweet potatoes, and cut in half length"


wise; scrape out one-third of the potatoes, and fill the cavities
with pork sausage meat, then lay the halves together again,
and fasten at each end with a wooden toothpick. Put in a
baking pan with a little water, and bake until tender, with a
moderate fire, basting occasionally. —
[Mrs. J. C. R., Ind.

Candied Sweet Potatoes

To 2 cups sugar add 1 cup water, and boil until It syrups,


the same as for preserves, then remove from the fire and stir
in 1 heaping tablesp butter. Slice boiled sweet potatoes into
a buttered baking pan of the proper size, pour the syrup over
them to almost cover, put extra bits of butter about on top
of them, and bake about 1 hour, or longer, basting occasion-
ally by tilting the pan and dipping up some of the liquid. Be
careful not to let the top get dry. Serve hot in the pan in which
it is baked. —[Mrs. P. A. D., Mo.

Fried Com
Cut tender corn from the cob and fry in a little sweet butter,
just enough to keep the corn from sticking to the pan, stirring
often. "When nicely browned, season with salt and pepper, and

add a little sweet cream. Serve immediately. [L. A. K., 111.
Baked Com
To 1 pt green corn cut from the cob, add 1 qt milk, 3 beaten
eggs, 1 heaping tablesp butter, and salt to taste. Sprinkle a
buttered pudding dish with cracker crumbs, pour in the corn
mixture, cover with cracker crumbs, dot with butter, and bake
slowly 1% hours. —
[L. A. K., 111.

Boiled Green Com


Freshly gathered corn is best for boiling. It loses its
sweetness if you wait too long after picking. Strip off the
husks and silk, cut off the stem ends, and plunge into briskly
boiling water to cover. Do not add any salt. Cover the kettle
180 FARM AND HOME COOK BOOK

and let boll fast, 20 minutes. Pile the corn up on a platter,


cover with a clean towel, and serve at once, or cut from the
cob, add pepper, salt, butter and a little cream. —
[L. A. K., III.

Dried Com
Cook sweet com on the cob in salted water about 20 min-
utes, then cut from the cob, spread on shallow plates, and dry
very slowly in a rather cool oven. Put the dried corn in sacks
and place in a warm, dry place. If in about 10 days the corn
shows no signs of moisture it will keep well, but if any mois"
ture remains in the corn, it will mildew. When wanted for
use soak 1 pt dried corn in cold water over night, and if
wanted for dinner, put over the fire about ten o'clock with a
small piece of lean fresh pork, or salt pork, 1 doz potatoes,
peeled and cut in small pieces, and water enough to cook.—
[Mrs. M. E. B., Wis.

Salted Com and Beans


Cook com on the cob, cut off and salt down in a glass
Jar, allowing 1 cup salt to 4 cups corn. This will make
its own brine, but if in 2 or 3 days there is not suflScient brine
to cover, make a strong brine and cover, and weight down.
When wanted for use put the desired quantity of corn in clear
cold water, and put it on the back of the range where it will
get lukewarm, and let stand 3 or 4 hours, after which drain,
and if not too salt, add cream and butter, and cook. Beans,
when fresh and tender, can be put down in salt the same
way, only 'do not cook the beans first. —
[Mrs. A. H., Col.

Stewed Tomatoes
There are many different ways of stewing tomatoes. I do
not like my stewed tomatoes mixed with a lot of mushy bread
or cracker crumbs. Peel ripe tomatoes, or use the peeled
canned tomatoes. Boil until tender, but no longer, and do
not add any seasoning until just before serving, and then add
pepper, salt and butter, and thicken with a very little flour
mixed to a smooth paste with cold water. Boil up once, and
lastly add a very little sugar —
not enough to make it sweet,
but just enough to kill the sour taste. Never boil tomatoes
any longer than absolutely necessary, and serve at once.
[A. G., Mass.

Creamed Tomatoes
Let 1 at canned or fresh tomatoes come to a boil, then add
1 heaping tablesp each flour and sugar, 1 teasp salt, and a
pinch of soda, all mixed well with a little cold milk to a smooth
paste. Let boil up once, then add 1 cup thick, sweet cream,
and when heated through, serve at once. — [Mrs. A. B., Ore.
TOMATOES AND CARROTS 181

V Escalloped Tomatoes

Sprinkle the bottom of a buttered pudding disb with bread


crumbs, then fill up with ripe, peeled and sliced tomatoes,
seasoning each layer with butter, pepper, salt and some minced
onions, if liked. Cover thickly with bread crumbs, dot liber-
ally with butter, and bake. —[E. T., N. Y.

Pried Tomatoes

Either ripe or green tomatoes may be used. Peel, cut cross-


wise in half-inch slices, dip in beaten egg, sprinkle with salt,
pepper, and a very little sugar, dip in flour and fry in hot
butter. —
[Mrs. E. A., N. H.

Scrambled Tomatoes

Peel % doz medium sized tomatoes, cut in small pieces,


and put in asaucepan with butter size of an egg, salt, and a
little pepper. Boil till soft, then stir in 4 beaten eggs, cook 2
or 3 minutes longer, and serve at once. — [R. M. P., Mass.

Stuffed Tomatoes

Cut slice from stem end of tomatoes, remove pulp, and mix
up with some minced onion, bread crumbs, beaten egg, and
pepper and salt, and fill into the tomato shells. Put a lump of
butter on each tomato, and bake in a buttered pudding dish.
Another way is to mix with the tomato pulp some hulled corn,
or rice, or macaroni with grated cheese.— [R. M, P., Mass.

Baked Tomatoes and Onions


Peel and cut up 6 medium sized green tomatoes and 3
onions, add 1 qt water (or a litle less), 1 tablesp each salt,
sugar, and butter, 2 tablesp vinegar, and % teasp pepper.
Boil until tender, then turn into a buttered pudding dish,
cover with 1 pt bread crumbs, dot with bits of butter, and
bake. —[Mrs. H. M. S., Pa.

Carrots

Peel and cut carrots in very small pieces and put over the
fire with a little water, salt and butter. Cook until tender,
and when most all the water has cooked off, thicken the re-
mainder with a little flour rubbed to a smooth paste with cold
milk, and add a very little sugar. Onions may be stewed with
the carrots, but in this case omit the sugar, and add pepper.^
[B. K.,
"
182 FARM AND HOME COOK BOOK
Carrot Fritters

Mash. 2 boiled carrots, add 2 beaten eggs, 3 tablesp flour


moistened with a little cream, and 1 teasp sugar. Drop by-
spoonsful in hot fat and fry brown, like doughnuts. Serve
hot and just before serving squeeze a little lemon or orange
juice over each fritter, and dust with powdered sugar.
E. W., O.

[S.

Carrots and Peas

Boil 1 pt carrots cut in dice, in enough water to cover, and


after 10 minutes add 1 pt shelled green peas, and boll all
together until tender. When done the water will be greatly
reduced. Then add % cup cream, a little butter, pepper and
salt, and thicken with a little corn starch or flour. Let boil
2 or 3 minutes longer and serve. — [Mrs. H. H., Cal.

Smothered Carrots and Onions

Cutsalt pork in small cubes and fry light brown, then add
1 doz onions, and as many tender carrots, cut fine. Season
well with salt and pepper, add 1 cup water, cover, and cook
1 hour. —[Mrs. A. B., Me.

Pickled Carrots

Wash and scrape carrots and cook in salted water until


tender, then cut In pieces of convenient size, and cover with
hot vinegar, which may be sweetened and spiced, if liked,
laet stand in this vinegar 2 days, before using.
G., Me.
—[Mrs. L. A.

Minced Beets

Remove the greens and wash the beets clean, but do not
peel nor cut off the root or stem ends. Plunge into boiling
water and boil rapidly until tender, then plunge into cold
water. The skins can easily be slipped off after this treatment.
Slice or chop, discarding the coarse and fibrous parts, and for
1 qt beets allow 2 tabJesp butter, 2 tablesp sugar, salt to
taste, and plenty of pepper, 2 to 4 tablesp vinegar, (according
to taste), and 1 cup thin, sweet cream, poured over just
before serving. Serve hot. —[L. R., Ind.

Creamed Beets
Cook until tender, then peel and chop coarsely. Add 1 cup
cream to 1 qt beets, and season with salt and pepper. A little
vinegar and sugar may be added, also some butter, and the
creamed beets baked in the oven about 15 or 20 minutes.
[A. B. R.. N. H.
TURNIPS, PARSNIPS AND PEAS 183

Creamed or Mashed Turnips


Peel turnips, then out up in small dice, discarding all tough
and stringy parts. Cover with cold water, add salt, and boil
until tender, then drain. Prepare a cream sauce of butter and
milk thickened with a little flour, add the boiled diced turnips
with salt and pepper to taste, and serve at once, or mash the
turnips after draining, and add pepper and salt and butter to

taste. [A. G., Mass.

^ Creamed Parsnips
Wash and scrape parsnip, slice lengthwise in inch pieces,
add boiling water to cover, salt, and boil till tender. If there
is too much liquid pour a little of it off and add 1 cup milk,
a little butter, salt and pepper, with a dash of sugar, if liked,

and flour to thicken a little. [Mrs. E. D., Ida.
Fried or Baked Parsnip

Boil 4 large parsnips until tender, then drain and mash,


add salt and pepper, butter the size of an egg, 3 beaten eggs,
% cup sweet cream, and some bread crumbs to bind together,

and fry like fritters, or bake in the oven. [Mrs. G. McM., Cal.
Steamed Green Peas

Peas should be picked when young and tender, and cooked


as soon after picking as possible, or they will lose flavor and
sweetness. Fill a cheese cloth bag about two-thirds full of
the shelled peas, and place in a colander, hung into a kettle
of boiling water, and cover closely, but do not let the water
touch the peas. Steam until done, which will take a little
longer than boiling, but the peas will be much Bner and
sweeter in flavor, than when boiled in water. When done add
plenty of butter and a little salt, and serve, at once.
J. I. M., N. H.
—[Mrs.

Lima Beans
Fresh lima beans should be cooked immediately after gath-
ering. Shell and cook till tender in water barely enough to
cover, allowing most of the water to boil away. Then add
salt and pepper to taste, and 1 cup rich sweet cream, or some
butter. —
[Mrs. L. O. M.. O.

Baked Peas
Ihis is a good recipe for the big, mealy peas. Parboil 1 qt
ripe peas, then drain, and put in a bean pot with 1 lb salt
184 FARM AND HOME COOK BOOK
pork, %
teasp each pepper, salt, sugar and mustard, and enough
cold water to cover the peas. Bake about 8 hours.
A. G., Me.

[Mrs. L.

Mashed (dried) Peas or Beans

Soak 1 qt dried peas or beans in plenty water over night.


Next morning drain and put them in a kettle with boiling
water and boil 1 hour, then drain, add fresh boiling water,
and boil 3 hours, after which mash through a colander, add
butter, salt and pepper to taste, and a little thyme. Serve with
browned onions. Nice served with ham and sauerkraut.—
[N. P., N. H.

'To Cook String Beans


Cook immediately after gathering, wash and snap in small
pieces and remove strings if there are any. Put on in cold
water barely enough to cover, cover closely, and cook slowly
until tender, adding a little butter or drippings and salt to
taste. Another way is to boil them with salt pork. Do not
use any more .water than necessary. —
[A. G., Mass.

Baked Beans
Soak white beans in cold water over night (15 or 16
1 qt
hours none too long)
is Next morning drain, cover with cold
.

water, boil % hour, then add a pinch of soda, and let boil,
uncovered, until skins crack; then drain. Meanwhile boil
% or % lb salt pork about 20 minutes, then cut deep gashes
crisscross in the top fat of the pork, and put the pork and
the parboiled beans in a bean pot, so that the cut pork will
be even wifh the top of the beans; also put 1 small onion,
peeled, in with the beans. In a large cup mix % teasp ground
mustard, 1 teasp salt, and % teasp pepper, with % cup molas-
ses (or less), thinned with some of the liquor in which the pork
was cooked, pour over the beans, (the liquid should almost
come to the top of beans), and bake slowly about 8 hours.
Tomato juice can be added instead of meat liquor. The bean
pot should be of earthenware, and deep. If the liquid evap-
orates too rapidly, add a very little hot water from time to
time. During the last half hour increase the heat so that the
top of the beans and the pork may brown nicely. Long soak-
ing in cold water and long, slow baking are essential to suc-
cess. — [A. G., Mass.

Stuffed encumbers

Peel large cucumbers, cut in half lengthwise, and remove


seeds and soft pulp. Prepare a filling of 1 cup each minced
SQUASH, CELERY AND CBLERIAC 185

cold chicken and bread crumbs, 1 teasp each minced parsnip


and onion, 1 tablesp melted butter, 2 tablesp cream, and salt
and pepper to taste. If filling seems too stiff, add more
cream. Pack this filling heaping full into the cucumber boats.
Place side by side in a baking dish, and pour around them
some well seasoned stock or gravy, or a little hot water and
butter. Cover and bake
. %
hour, then uncover and brown.'
Remove the cucumbers to a heated platter, thicken the gravy
in the pan with a little browned flour, pour around the cucum-
bers, and serve at once. —
[Mrs. E. E. S., Pa.

Fried or Baked Squash

Peel tender squash, cut in strips as long and thick as the


finger, sprinkle with pepper and salt, roll in flour, and fry
brown in hot drippings, then cover and cook slowly until
tender. —
[E. E. K., Me.
Peel a round squash, cut a piece from the stem end, and
remove the seeds and stuff the cavity with a filling made of
bread crumbs, hard boiled eggs, cold ham, or some other kind
of meat, and 1 beaten egg. Dot the top with butter, return
the cover to the squash, put In baking pan with just enough
water to keep from burning, and bake until tender. Squash
is also nice cooked with a roast of meat, same as potatoes. —
[Mrs. P. J. S., Tex.

EscaUoped Squash

Peel, remove seeds, and boil and mash squash. When cool
add 2 beaten eggs,% cup milk, butter, and pepper and salt
to taste. Pour into a buttered baking dish, cover with bread
crumbs, dot with butter, and bake. Serve hot. —
[M. B., 111.

Cooked Celery
Trim and cut celery stalks in small pieces, reserving the
tender inner parts to serve raw, and the greens for soup.
Boil until tender in no more water than necessary, then season
with salt and pepper, add butter and milk, and slightly thicken
the gravy with a little flour. —
[Mrs. J. L. R., O.

Celeriac

Not housewives are acquainted with the turnip-rooted


all
celery, which is generally used for soups and
or celeriac, •

stews. Here is another way. Pare and slice the root, add a
medium sized onion, sliced thin, and boil till tender, then
add a cream sauce, and let simmer on back of the range a
few minutes, until ready to serve. —
[Miss M. "W., Mass.
186 FARM AND HOME COOK BOOK
To Cook Asparagus
The usual way is to cook asparagus uncut, in water to cover,
but in this way you are obliged to cook the tender heads just
as long as the tough stalks. This is my way: Cut off all the
tops and an inch or so of the tender top stalk, and lay these
aside, then peel the bottom stalks, cut in one-inch lengths, and
stew slowly % hour, adding a small pinch of soda, then add
the tops and boil 10 or 15 minutes longer. Season with pepper

and salt, and add butter and cream. [Mrs. C. J., Ct.
Egg Plant Ways
Peel egg plant and cut in slices %-inch thick, sprinkle
lightly with salt and let stand %
hour, after which dip them
in beaten egg, then in flour, and fry brown on both sides. —
[Miss A. E. H., Pa.
Cut egg plants in half, scrape out the inside and put in a
saucepan with 2 tablesp minced ham, water to cover, and boil
until soft then drain, add 2 tablesp bread crumbs, 1 tablesp
butter, ^ an onion, minced, %
teasp salt, and a dash of
pepper. Stuff each half of the egg plant with this mixture,
top off with 1 teasp butter, and bake 15 minutes.
R. P., Tex.

[Mrs. K.

Pare and cut an egg plant in slices %-inch thick, cover


with water, add a little salt, and stew until tender. Then
drain, mash with a fork, add 2 beaten eggs, 4 tablesp sweet
cream, a small pinch cayenne pepper, and flour enough to make
a batter that will drop from a spoon, sifted with 1 teasp
baking powder. Drop by spoonsful into hot lard or drippings,
and fry brown on both sides. Serve with powdered sugar.
[Mrs. J. J. R.

Boiled or Fried Rutabaga


Peel and slice rutabaga, add water to cover, salt and pepper,
1 tablesp lard, and a small pinch soda. Cook until tender,
then remove cover^ and fry brown. —
[C. O., N. D.
Peel and slice rutabaga %-inch thick, and boil in slightly
halted water until tender; then drain, roll in flour, and fry in hot
drippings, adding salt and pepper to taste. —[Mrs. L. S., Minn.

Baked Salsify or Oyster Plant

Scrape and the salsify and cook till tender in slightly


slice
salted water. Then put in buttered baking pan alternate layers
of bread crumbs and salsify, seasoning each layer with salt,
pepper and butter. Fill the pan half full of sweet milk, and
then add sweet cream until nearly full. Cover the top with
bread crumbs, and dot with butter. Bake in a hot oven. A
very little sugar added to the salsify is liked by some.— [Mrs.
G. G., Mo.
RADISHES, PEPPERS AND CABBAGE 187

Stewed Radishes
Wash, and scrape 3 or 4 bunches white radishes, cut in
small pieces, cover with water, add a little salt and sugar, boil
until tender, then drain, mash and add a little butter and
cream. We like this better than turnips. —
[Mrs. P. H. J., Ore.

Stuffed Peppers
Remove seeds from 6 large, sweet peppers. Put over the
fire in cold water, bring to the boiling point, and then drain.
Repeat this twice. Prepare a filling of 1 cup each boiled rice,
cold meat, chopped fine, and tomatoes, cut fine, and cup %
bread crumbs. Season with salt, pepper and onion. Fill the
parboiled peppers with this mixture, sprinkle the tops with
bread crumbs, and dot with butter. Bake in brisk oven %
hour. Another way is to cut the parboiled peppers in slices,
dip in a batter and fry brown on both sides.
P., Cuba.

[Mrs. D. D.

Creamed Baw Cabbage


Select a solidand tender head of young cabbage and shave
fine. Make a cream sauce of % cup thick, sweet, or sour
cream, 1 tablesp sugar, 1 or 2 tablesp vinegar, and 2 tablesp
fresh fried ham drippings. Beat this until foamy, then pour
over the shaved cabbage, adding salt and pepper to taste. Nice
to serve with roast pork and mashed potatoes.
N. Y.

[Mrs. F. B.,

Escalloped Cabbage
Trim a head of cabbage, cut in quarters, and
nice, tender
cook water about 20 minutes, then drain,
in slightly salted
chop fine, and mix with a dressing made of 4 tablesp butter,
creamed with 4 tablesp flour, and 1 qt hot milk, stirring con-
stantly, and when the flour is done add 6 hard-boiled eggs,
chopped fine, and salt and pepper to taste. Turn the cabbage
and cream mixture into a buttered baking pan, sprinkle the
top with bits of butter and bake in a quick oven about 15 min-
utes. — [Mrs. H. J. H., Col.

Stuffed Cabbage
Trim off the outer leaves and remove the heart from a fine
head of tender young cabbage, so as to leave a shell of cabbage
about 1 inch thick. Fill the cavity with cold, chopped chicken,
veal, pork or beef, mixed with a little cold chopped potatoes,
if liked, also the beaten yolk of an egg, and seasoned well with
salt and pepper. Cover with several crisp cabbage leaves well
tucked in at the top, tie in cheese cloth, and boil 2 hours. —
[Mrs. J. D. C, Cal.
188 FARM AND HOME COOK BOOK
Stewed Bed Cabbage

Trim a small head of red cabbage and shavc ^ne. Put Into
a granite kettle 1 beaping tablesp lard or drippings, and when
hot put in the shaved cabbage, and a small onion pierced with
3 or 4 whole cloves, 1 teasp salt, 1 tablesp sugar, % cup
boiling water, and scant % cup vinegar. Cover closely and
stew slowly about 2 hours, stirring often to prevent scorching. It
it seems to get too dry add a little more boiling water. White
cabbage may be prepared the same way, omitting the cloves
and sugar, and adding % teasp caraway seeds, if that flavor
is liked.— [Mrs. G., Wis.

Hot Slaw
Put some drippings into a deep frying pan, and when hot
add finely shaved raw cabbage, and mix thoroughly. When
the fat has become well mixed with the cabbage, cover the
pan closely and set on the side of the range to simmer slowly
until tender. The steam will furnish sufficient moisture, but
if there is danger of scorching, add a very little hot water.
About 15 minutes before serving add pepper, salt and vinegar
to taste. — [A. G., Mass.

Stewed Cauliflower

Select a nice, fresh head of cauliflower, break it apart, trim


the stem ends carefully, and let stand a few minutes in cold,
slightly salted water, then drain and put in a granite stew pan
with cold, slightly salted water, and let boil till tender. It
is a good plan to tie the cauliflower in a net, so that it can be
lifted out of the boiling water when done, without breaking
the flower. Prepare a cream sauce of milk and butter, thicken
with a little flour, and season with salt and pepper. A beaten
egg, may be added, if liked. Pour this over the cauliflower,

and serve at once. [Mrs. M. M. B., Mo.
To Cook Sauerkraut
Wash sauerkraut in cold water to freshen just right to
taste, then put on 1 qt saukerkraut with % cup lard or drip-
pings and a little water to prevent scorching. Cover closely and
stew slowly until tender, adding a very little hot water if
necessary. II is a mistake to wash the sauerkraut too much
or to parboil it as this leaves nothing but a wilted, tasteless
mass. Plenty of fat and slow boiling are necessary. Serve
with boiled or roast pork, and mashed potatoes. — [A. G., Mass.
ONIONS AND SPINACH 189

Creamed Onions
Take young onions before they are full grown, cut off tops
and roots, peel, and boil in slightly salted water until tender;
then drain. Hake a cream sauce of milk, butter and beaten
egg, thickened with a little flour, and seasoned with salt and
pepper. Cook until smooth, and then pour over the boiled
onions. When the onions are older and stronger, the first
water, after boiling 5 minutes, should be poured off and the
onions boiled in fresh water until tender. —
[Mrs. G. W., N. 0.

Fried Spring Onions

Fry a few slices of bacon or salt pork until well browned,


then remove from the pan and put into the hot fat green
onions, cut up into inch lengths. When the onions are well
fried push them to one side of the pan and add about 1
tablesp flour to the' gravy, and when smooth add 1 pt boiling
water. Mix well, boil 1 minute, then serve. —
[Mrs. H. L., Va.

Baked Onions
Peel large onions and boil 1 hour in slightly salted water,
then drain and put them in a shallow buttered baking dish,
sprinkle with pepper and salt, dot each onion with butter,
pour a little milk in the pan, cover the onions with bread
crumbs, and bake slowly 1 hour. Another way is to put
alternate layers of onions and bread crumbs in a pudding dish,
season with pepper, salt, and butter, and moisten with milk. >

[N. P., N. H.

Onion Gravy

Peel and slice fine 2 onions and let them simmer in a pan
with 3 or 4 tablesp lard or drippings, until tender, taking care
not to burn. Then add 2 or 3 level tablesp flour, salt and pepper
to taste, and 2 cups milk. Let come to a boll, then add 1
well-beaten egg.— [Mrs. H. A. S., Ala.

Boiled or Baked Spinach

Pick and wash <spinach carefully and boil aoout 15 or 20


minutes. It will require very little water, if any, as greens
boil down very much, and the water which clings to the leaves
after washing is almost enough to cook them. When done
pour in a colander to drain, chop lightly, and pick out all the
tough stem ,parts. Return to the kettle with butter and salt
and pepper to taste, or use the frying fat from ham. Heat
thoroughly and serve at once with a garnish of hard-boiled
eggs, sliced. Another way is to put the boiled spinach In a
190 FARM AND HOME COOK BOOK

buttered baking dish, slice tlie hard-boiled eggs on top, cover


with a cream sauce, sprinkle with grated cheese, and pepper
and salt, then with a layer of bread crumbs, dot with bits of
butter, and bake until brown. —
[A. G., Mass.

Dandelion, Cowslip, and Dock

The leaves, stalks and buds of cowslips can be used. Wash


and pick over carefully, parboil about 10 minutes in boiling
water, to which add % teasp soda, then drain, and boil until
tender with some lean salt pork. Just before serving, add
vinegar, salt and pepper. Dandelions should be picked before
blossoming time. Wash, and discard the little stems or
buds that would turn to blossoms, boil until tender, then drain
and season with salt, pepper and butter. Use the leaves only
of narrow dock, and prepare the same as cowslips. The addi-
tion of a few horseradish leaves is an Improvement.
G. M. N., N. Y.
—[Mrs.

Svriss Chard
When the leaves are large and plenty of stalk or stem,
strip the leaves from the stems, and treat the latter as follows:
Cut In short pieces and cook with a very little water until the
stalks are tender and the water has almost all boiled away.
Then pour over as much milk as you want soup, bring to a
boil, thicken with a little cornstarch, add 1 or 2 well-beaten
eggs, with seasoning to taste. This tastes like oyster soup.

The greens can be boiled the same as spinach. [Mrs. C. I. D.,
Cal.

Beet Greens

Cut % lb cold boiled ham in dice and fry in 1 tablesp butter


with % an onion minced fine, then add 2 tablesp hot vinegar,
and pour this sauce over beet greens which were boiled in hot
salted water until tender, and then drained and chopped fine.
Serve hot with poached eggs on top of the greens.
J. M., Neb.

[Mrs. C.

Okra Ways

Cut the stems from 1 at okra and cut the pods into pieces
% inch thick; add 1 pt tomatoes, and 1 cup corn cut from the
cob, and cook until tender. Season with butter, salt and pep-
per. Another way is to take the small tender pods of okra,
stem and wash, and while wet, roll in flour, sprinkle with salt
and fry in hot fat. For a stew put the okra on with enough
hot water to cover, and when well done, drain, and season

to taste with pepper, salt, butter and vinegar. [A. G., Mass.
SALAD DRESSINGS AND GARNISHES 191

Gumbo is made by taking equal


quantities of young okra
chopped tomatoes peeled and chopped, 1 or 2 onions,
fine, ripe
minced, a lump of butter, and salt and pepper to taste. Add
1 or 2 tablesp water if necessary, and stew until tender.
[Mrs. P. A. D., 111.

This is the way I prepare okra. To 1 qt okra add 1 qt


tomatoes, 6 onions, 3 green peppers, and 8 or 4 slices of bacon.
Boil until done, season with salt and pepper. —
[P. J. S., Tex.

Peel onions under water to prevent the shedding of tears.


To kill onion and cabbage odor while cooking, set a small,
open dish of vinegar on the back of the stove. —
[A. G., Mass.

Salad Garnishes

Almost anything in the line of fresh greens, potatoes, vege-


tables, fruits, flsh, meat, nuts, etc., can be dished up as salad
and make a very presentable as well as palatable dish, with
the aid of a nice salad dressing and garnishes. It is well to
have some prepared salad dressing always ready to hand
stored In glass fruit jars it will keep some time in a cool place.
If too thick, thin with cream. For garnishes use crisp leaves
of lettuce, parsley, or celery, slices of lemon, red beets out in
fancy shapes, radishes, hard-boiled eggs, slices of cucumber, or
small pickles cut in half lengthwise. The ingenious cook with
an eye to the beautiful can easily convert whatever material
she may happen to have at hand to decorative purposes.

Salad Dressings

French Dressing: To Vz teasp salt add % teasp pepper, a


few grains of cayenne, a very little mustard, 6 tablesp olive oil,
and 3 to 6 tablesp lemon juice or vinegar, according to taste.
Put together in the order named, adding the oil and vinegar
gradually, and beating well, until all the ingredients are well
combined. A little onion juice may be added, if liked. — [A.
G., Mass.

Cream Dressing: Mix well together % cup each sour cream,


sugar and vinegar, with a dash of salt, using a little more sugar
if the cream and vinegar are very sour, or diluting the latter
with a very little water. Nice for lettuce. —
[E. L., Neb.

Cabbage Dressing: Boil together a few minutes Vz cup each


sugar and vinegar, and % tablesp butter, then add 1 cup sour
cream and 1 beaten egg, and boil a few minutes longer. Let
get cold. — [L. P., 111.
192 FARM AND HOME COOK BOOK
Boiled Dressing: Mix well together and boil 5 minutes:
1 beaten egg, 1 level teasp each, salt and mustard, 2 teasp sugar,
1 tablesp eaeli butter and vinegar, and %cup sour cream.
[Mrs. B. A., N. H.
Piquant Dressing: Rub together %
cup butter and 1 heap-
ing tablesp flour, add 2 tablesp sugar, 1 teasp salt, %
teasp
each mustard and pepper, and a dash of cayenne pepper, and
when creamy gradually add 1 cup warm vinegar, and cook
slowly until it thickens. Will keep a long time. Nice for

.any salad. [Mrs. W. A. M., O.
Bgg Dressing: Mix together 2 tablesp sugar, 1 tablesp corn-
starch, 1% teasp mustard and %teasp salt. Heat 1 pt milk
to the boiling point, add 2 tablesp butter, stir in 2 beaten eggs
with the above dry ingredients, and lastly add 1 cup vinegar.
Beat and stir well to prevent curdling while cooking. Will
thicken like custard. When cold put in glass fruit jar.
M. M., Wis.
— [Mrs.

Mustard Dressing: Mix well 1 cup sugar, %, cup flour, 1


teasp salt, and ^ lb mustard. Rub to a smooth paste with a
little cold vinegar, then add gradually the remainder of 3
pts vinegar, heated to boiling point, and cook 5 minutes.
Should be the consistency of thick cream. —
[L. P., Neb.

Mayonnaise Dressing: Mix together % teasp each salt and


mustard and 1 teasp powdered sugar, add the raw yolks of 2
eggs, and % teasp vinegar, then, drop by drop, % cup olive
oil, stirring vigorously, and as the mixture thickens, add
gradually, alternating with the oil, 1 tablesp each vinegar and
lemon juice. Have all ingredients cold and beat the mixture
constantly. — [Mrs. D. W. R., Mich.

Boiled Mayonnaise: Beat 2 raw eggs, add 2 tablesp each


sugar and butter, % teasp mustard, % teasp salt, a little white
pepper, and 8 tablesp vinegar. Boil until it thickens, stirring
constantly. Nice for vegetable salad. For fruit salad use
more sugar and dilute the vinegar with water. Thin with
cream when ready to use. Adding whipped cream makes it
nice and fluffy. —
[Mrs. J. W. Van B., Wis.

Potato Salad

Ths potatoes must be cold, and not too soft or mealy. Cut
in dice or slices. Add a little finely minced onion, if liked,
and if obtainable, crisp, tender celery, cut fine. Use any pre-

ferred dressing French or mayonnaise, and garnish disli with
a "frill" of lettuce leaves, inside of that a "chain" of sliced,
hard-boiled eggs, then cubes or diamonds of red beets, varied
with tiny tips of parsley, and a few slices of cucumber, pickles,
or lemon. — [A. G., Mass.
FISH AND MEAT SALADS 193

Cabbage Salad

Shave about 1 qt white cabbage and sprinkle lightly with


salt. Cut % lb smoked ham in dice, and fry brown and crisp;
then add % cup cider vinegar and when thoroughly heated
through turn over the shaved cabbage, to which has been added
1 finely minced onion; add pepper to taste. Another way is
to use half cabbage and half cold boiled potatoes, or half cab-
bage and half celery, with any preferred cold dressing. —
[Mrs. F. B., N, Y.

Vegetable Salad

For this, all sorts of mixed vegetables can be used, such as


boiled peas, beans, beets, carrots, potatoes, raw cucumbers, to-
matoes, cabbage, celery, onions, and even a few tart apples.
Use any preferred dressing, serve on a platter of lettuce
leaves, and garnish with hard-boiled eggs. Exact quantities

cannot be given ^the skill of the cook must be called into play,
for the "blending" is a nice art. — [A. G., Mass.

Meat Salad

made up into nice salads.



Chicken, turkey, ham, veal in fact, any boiled meat can be
Trim and cut up in small pieces,
add potatoes and celery, or cabbage, or cucumbers, also cut
in small pieces, mix with any preferred dressing and garnish
with lettuce, pickles and hard-boiled eggs. —
[A. G., Mass.

Fish Salad
Salmon, herring, sardines, or almost any flsh, also crabs ah*
lobsters, make excellent salad. Mix wiih chopped cabbage,
celery, cucumbers or pickles, hard-boiled eggs and potatoes, all
cut to uniform size, and use any preferred dressing and gar-
nish. A nice herring salad is made as follows. Soak 1 doz
salt herrings in water over night, and next morning wash again
and cut fine, add 1 doz large, tart apples and % doz large,
white onions, 3 lbs boiled veal or chicken, scant % cup sugar,
1 tablesp salt, 1 teasp pepper, and vinegar to taste. Let stand
a few hours.— [A. H., Wis.

Egg Salads
Hard-boiled eggs, cut in half, each part served on a crisp
lettuce leaf, with a spoonful of mustard dressing, is one way
of serving them. Another way is to take out the yolks, after
boiling and cutting in half lengthwise, and mix same with
some minced sardines, ham or chicken, seasoning to taste, and
return to the white boats, with a spoonful of dressing on eack,
[A. G., Mass.
194 FARM AND HOME COOK BOOK
Tomato Salad
Sliced tomatoes and cucumbers make a nice salad, with a
French dressing. Should be served immediately after mixing,
and be real cold. Another way is to peel ripe tomatoes with
a sharp knife, cut a slice off stem end, carefully scoop out the
pulp, and mix same with chopped cucumbers and a dressing,
and return to the tomato shells. — [A. G., Mass.
Wilted or Dutch Lettuce
Trim and clean and break apart 2 or 3 crisp heads of
lettuce, slice in 4 or 5 green onions with the tender stalks, 2
or 3 boiled potatoes, 2 or 3 hard-boiled eggs, and sprinkle with
salt and pepper. Cut about 2 oz fat salt pork in small cubes
and fry crisp, then add 1 cup vinegar, let it boil up and pour
it over the lettuce mixture and mix well with a wooden fork
and spoon. Tender young dandelion greens can be used the
same way. — [Mrs. G. M. N., N. Y.
Waldorf Salad
Chop or cut fine 1 bunch of tender, crisp celery, the same
quantity of fine flavored apples, add 1 cup walnut meats, cut
small (or any other nuts, even chestnuts, boiled) and mix with

any preferred salad dressing. This is most delicious. [A. G.,
Mass.
Banana Salad
Take large, ripe bananas, peel and cut in half lengthwise.
Allow one piece for each person, and place on crisp lettuce
leaf. Put 2 tablesp ground salted peanuts on the banana, and
cover all with a thick mayonnaise dressing, containing but little
mustard, but plenty cream. Delicious. —
[E. M. B., Mich.
Fruit Salads
Almost an unlimited variety of delicious fruit salads may be
made in combination with the following foundation: Soak 1
tablesp clear granulated gelatine in 1 cup cold water and add
1 cup sugar. If you have fruit juice of any kind on hand, put
1 pt over fire to heat to the boiling point, and pour on the
soaked gelatine, and stir until dissolved. If you have no fruit
juice, use water, then pour over the fruit and put in a cool
place to harden. Delicious fruit combinations are: Oranges,
bananas and pineapple, or grated pineapple alone, or grated
pineapple and chopped nuts, or canned cherries alone, or
canned peaches, canned pears, and pineapple, or pineapple and
strawberries, or any combination of the above, and canned
apricots, raspberries, or indeed, any fruit. I save the ]ulces
from canned fruits when I make pies, to use to dissolve the
gelatine, or when canned fruits are used for the salad, pour
off the juice and use it in this way. Serve fruit salad with
whipped cream. — [Mrs. C. W. K., 111.
Bevers^es and Syfups
OLD water would suffice as a beverage for
man, were he minded to so limit himself,
and providing the water was pure, the cause
of good health would certainly be better
served by abstinence from some of the con-
coctions and brews that have followed in
the wake of civilization. However, this is not saying that
water is the only healthful drink. When properly made, and
not indulged in to excess, the beverages prepared according
to the following recipes will be found to be not only harm-
less, but pleasant, nutritious and refreshing —
making all
due allowances for those who, on account of some organic
trouble or physical disability, have been cautioned by their
physicians to abstain from certain drinks.

Drinking Water

It is of the utmost importance that water used for drinking


and cooking should be absolutely pure. To be careless about
this matter is to invite malaria, typhoid and many other dan^
gerous diseases. If any doubt exists as to the purity of the
water, which supplies your family, have it examined. Often
this question of drinking water is the hinge on which the
whole subject of health turns. Filters require great care and
close attention to secure absolute cleanliness, by frequent
changes of the filtering material, or they will only make a
bad matter worse. The safest way is to boil water, when its
purity is doubtful, and cool it in clean, tightly corked bottles.
Boiling destroys disease germs.
The well or source of water supply should on no account
be situated anywhere near to barn, stable, cesspools, manure
heaps, earth closets, or any other possible means of contam-
ination, since the fluid from these filters through the earth
and Is often carried considerable distances, finally joining
veins or springs of water that flow to the well. Look into
this water question most carefully, and spare neither trouble
nor expense to make it right. Remember, there is no health-
ful substitute for pure water —nature's provision for one of
man's chief needs.
195
196 FARM AND HOME COOK BOOK
Milk and Its Care

Milk, though classed as a beverage, is in a food.


reality
However, milk alone, as a food, would not for the
suffice
average adult, who requires well-balanced food, in which the
liquid does not exceed the other needful food elements, but
when milk is taken with a meal, less other food is required.
Raw milk should be sipped very slowly, and if a very little
lime or barley water is added, it can be retained and digested
by the most delicate stomach.
The question of cleanliness in the handling and storing of
milk is as important in its relation to health as is the water
question. Milking should be done under the strictest sanitary
iconditions. Negligence in this respect is positively criminal.
That lawmakers have been obliged to force this issue is not
creditable to farmers and dairymen, for in these days of
enlightenment and free information and scientific researches,
they cannot even plead ignorance as an excuse. Many a child
has gone to an untimely grave because of some one's lack of
conscience in this matter. However, it is not alwaj^s the
dairyman who is responsible—often the housewife or mother
is to blame, for though the milk may come to her hands pure,
her negligence may cause the greatest mischief.
Milk is one of the best soils for the growth and multiplica-
tion of certain disease germs — Whence the great need of cleanli-
ness, from the time it is yielded by a healthy cow, until it is
consumed. It would take a full chapter to do justice to this
question of the sanitary care and handling of milk, but any-
one who is not an idiot can figure it out for himself and there-
fore, no more need to be said about it here. One more caution
— remember that milk readily absorbs odors and flavors, so
be sure to always keep it tightly sealed.

Konmiss

Koumiss is frequently ordered by physicians tor patients


who are convalescent an who require an easily digested and
nutritious tonic. It is prepared as follows: Heat pure, fresh
milk to'a,bout 100 degrees, then add to each qt 1% tablesp
sugar, 1 tablesp fresh, lively yeast or a liberal % cake of
fresh compressed yeast, dissolved in 1 tablesp lukewarm
water, stir until thoroughly mixed, and then put in pint bottles
to within about 2 inches of the top, and cork tightly and tie
the corks down securely. Let stand from 10 to 12 hours in a
temperature of about 60 to 70 degrees, after which it will be
ready for drinking. Keep in a cool place and chill before
using. The average dose for an adult is 1 glass, three times
a day. Do not prepare too much koumiss at once, as it is
not good when it gets old. One qt milk, with the other
TEA AND COFFEE 197

Ingredients, will be about enough for 3 pt bottles, and more


than that should not be prepared at one time for only one
parent. — [A. G.. Mass.

Egg-Nogg
Beat the yolks of 3 eggs and 2 or 3 tablesp powdered sugar
to a cream, add the beaten whites and a little grated nutmeg,
^ cup cream, stirring well, and gradually 1 pt fresh milk.
Vanilla flavor may be used instead of nutmeg, if liked. SerTe
very cold. —[A. G.. Mass.

Tea

The water for tea should be drawn fresh and brought to a


quick boil and used immediately. Stale water that has lost
Its sparkle, or water that has been standing in the kettle will
not make good tea. Of course, teapot and kettle should be
kept scrupulously clean. Rinse the teapot (china or earthen-
ware), with boiling water, put in 1 teasp tea for each cup
or person to be served, pour on the boiling water (water
must be boiling furiously), cover the teapot closely, and set
on back of range to steep from 3 to 5 minutes, but no longer,
and serve at once. Over-steeped tea is not healthful, and even
dangerous, while properly prepared tea is harmless and mildly
stimulating. If too strong, add hot water to each cup when
pouring, and if not strong enough, use more tea. Serve
with unboiled cream. If a good tea leaf was used, and these
directions are faithfully followed, a delicious and refreshing
brew will be the result. Always keep the dry tea in a closed
canister and never allow left-over tea to remain in teapot.
For iced tea, pour the freshly made tea from the leaves into
a pitcher and let cool, after which add ice and serve as soon

as chilled. [Mrs. J. C, N. Y.

Coffee

There are three methods of preparing coffee^one by filter-


ing, the other by boiling, and the other by the careless process
which produces a muddy and ill-flavored concoction which is
as harmful as it is unpalatable. In the first place, the water
should be freshly boiled (see directions for tea), and the
coffee pot must be immaculately clean — of china, earthen or
Never allow left-over coffee to stand in the
graniteware.
coffee pot and scald the latter about once a week, adding
a little soda to the water. The coffee pot should be rinsed
with boiling water, and the fresh water for the coffee be boil-
ing furiously. If a filtered coffee is desired, use a regular
fllterer or a homemade one, consisting of a round cheesecloth
198 FARM AND HOME COOK BOOK
bag with a wire run through the hem at the top, the circle
a little wider than the top of the coffee pot, so that when the
bag is suspended in the pot, the edge of the bag may turn
over the edge of the pot, and permit the cover to be put
on, and put 1 tablesp finely-ground coffee for each cup or
person to be served into the fllterer, and pour over the freshly
boiling water. Keep the coffee pot standing in another pot
of boiling water, to keep hot. The filtered coffee may be
turned over the grounds in the fllterer for a second time, to
extract all the strength, and the coffee should then be served
at once, with rich, boiling hot milk, or thick, sweet uncooked
cream.
The coffee for filtering should always be ground very fine,
but for boiled coffee, it should be ground coarse. For the
latter put the coffee right into the pot, pour over the boiling
water, cover closely, let boil up 1 minute, then move to back
of stove and let draw 5 minutes, but no longer, pour off
carefully through a fine sieve into another hot coffee pot,
and serve at once. If properly prepared, the coffee will not
be muddy and no egg nor shells will be required to "settle"
it. The "settling," if necessary, is accomplished just as well
with a dash of cold water. A good quality coffee, well roasted,
is essential to good results. Do not grind a lot of coffee at
once, and keep the beans in a tightly covered canister, so that
they may not take on any other flavors, and that none of
the aroma escapes. If the beans are in the slightest degree
damp, they will be hard to grind. They can be made fresh
and crisp by placing in a hot oven a few minutes, and cooling
quickly. —
[Mrs. J. C. N. Y.

Cereal Coffee

The directions which are printed on the package in which


cereal coffee is bought should be carefully followed, and the
same rules for tea and coffee, regarding fresh water and clean
pots, are applicable here too. Cereal coffee requires long
cooking, and when properly prepared is not only harmless,
but delicious, nutritious and easily digested. —[A. G., Mass.

Homemade Cereal Coffee

To wheat bran add 1 pt corn meal, % cup molasses,


1 qt
and 1 egg. Mix well together, then spread in a pie pan about
% inch thick, and brown slowly and evenly in the oven.
Watch carefully, as it burns easily, and if burned it would spoil
the flavor. Some people like to add a very little butter or
salt to the mixture. When browned and dry, store in covered
To make coffee use 1 cup of this cereal mixture for
tin cans.
1 qt coffee, and let boil 1 hour or more —it requires long
CHOCOLATE AND LEMONADE 199

'boiling to bring out tlie flavor. If desired, 1 tablesp ground!


coffee may be added during the last 5 minutes of boiling. Serve
with cream and sugar. — [Mrs. V. R. L., Pa.

Cocoa and Cocoa Shells

Use half and half scalded milk and boilini, water tn a


double boiler, allow 1 level teasp each of cocoa powder and
sugar for each cup of liquid, mix these well in a cup, fill gradu-
ally with the hoiling mixture, stirring to free from lumps, and
then turn into the rest of the milk, boil 5 minutes, and serve
at once, with or without extra thick, sweet cream. First
hoiling the cocoa in the water and then adding the scalded
milk is an improvement. Cocoa shells or "nibs" are cheap
and make a delicious drink. Be sure they are fresh. Allow
% cup cocoa shells or more to 1 qt boiling water and boil
gently at least 3 hours, then strain and serve hot with cream
and sugar. A little vanilla flavor added to cocoa or cocoa
shell "tea," after removing from fire, is liked by come.
V. N.. N. Y.
—[A.

Chocolate

Allow 2 ozs hitter chocolate for 1 qt boiling water and



scalded milk half and half —
and 4 level tablesp sugar.
Melt the chocolate and sugar in a very little hot water, stir
smooth, then gradually add the rest of the hoiling water and
hoil 5 minutes, after which add the scalded milk and boil
from 3 to 5 minutes longer, stirring to prevent boiling over

and a skin from forming on the top. [A. V. M., N. Y.

Quick Lemonade

Melt 1 lb sugar with enough water to prevent burning, and


hoil till it spins a thread, then add the juice of 1 doz lemons,
and the thin yellow rind of 3 or 4 lemons. Let the mixture
heat thoroughly, but do not allow it to come to a boil. When,
cool, bottle and seal. Use 1 tablesp for each glass of lemon-
ade. Candy or dry the rest of the lemon rinds. Nice for
seasoning. —[Mrs. E. W. A., Minn.

Lemonade and Orangeade

Make a syrup hy boiling together sugar and water, and wheB


cool use this to sweeten. A very, very little of the thin yellow
rind of the fruit may be cooked in the syrup. Allow juice of
1 lemon or orange for 1 glass water, (or both mixed —
half
and half) sweeten with the sugar syrup, chill with ice, and
serve at once. —
[A. G., Mass.
see FARM AND HOME COOK BOOK
Fruit Shrub

To 1 add 1 qt -water, 2 oza tartaric


qt mashed, ripe fruit
acid, and stand 24 hours, then strain, and to each pt liquid
let
add 1 pt sugar Stir until the sugar is dissolved, then put In
bottles and let stand 2 days before corking and sealing.
W. L., W. Va.
[E. —
Currant, Baspberry or Strawberry Shrub

Pick and wash 6 qts of the fruit, put in a jar, cover with
3 pts good elder vinegar, let stand 10 hours, then bring to the
scalding point, strain, and to each pt juice add 1 lb sugar and
boll 15 minutes. Pour Into bottles, cork tightly and seal.
This Is an excellent hot weather beverage. Use %. cup syrup
for 1 pt water. —
[Mrs. E. M. H., Wis.

Pineapple Shrub

Pare 1 large, ripe pineapple, cut out the "eyes," chop fine,
eweeten to taste, add 1 gal water, and let stand 3 days in a
temperature of about 90 degrees, or until it begins to ferment.
Bottle, cork tightly, and seal securely. Allow 2 tablesp of this
shrub for 1 glass water. —
[M. B., 111.

rnit Punch
the juice of 1 doz oranges and %
doz lemons, add 1
pineapple (fresh, grated, or canned), 2 ripe bananas, cut fine,
and any other juicy fruit or berry In season. Add water and
ice, and sweeten to taste. —
[Mrs. F. S. T., Ct.

Tea Punch

To 1 qt cold tea (not strong), add the juice of 2 lemons


and 1 orange, 2 scant cups sugar, and 1 pt seltzer or soda
water. Cool with ice. A few raspberries, strawberries or chips
of pineapple may be added. If liked. —
[Mrs. D. W. B., N. Y.

Harvest Punch
On very hot days, when the harvest hands are working In
the field, and the water jug Is sent in to be replenished, mix
with the water, % cup each sugar and elder vinegar and 1
level tablesp ginger. The harvesters will surely appreciate
this. — [No Name.
Blackberry and Blueberry Cordials
Simmer blackberries with a very little water until they are
soft, then strain, and to each pt juice add 1 lb sugar, %
oa
GRAPE JUICE AND SYRUPS 201

cinnamon, scant %oz mace, and 2 teasp extracts of clovea


Boil 15 to 20 minutes, stirring often, then cool, bottle, cork

and seal. [Mrs. F. S. T., Ct.
To 2 qts blueberries add 2 cups sugar, 1 cup water, and boil
10 minutes, then strain, and when cold, bottle, cork and seal. —
[Mrs. L. S., Minn.

To Keep Cider
Hake the cider of nice, sound apples, and while still fresh,
strain, and heat, skimming the scum as it rises, but do not
boil. Fill the hot cider into glass fruit jars, and seal air
tight. This will come in handy in summer time for the harvest
hands. —
[No Name.
Gaimed Grape Juice
Pick over and wash some nice ripe grapes, add a very little-
water and cook as for jelly. When soft, strain through a jelly
bag, but do not squeeze the bag, as this would cloud the
liquid. To each pt strained juice add 1 cup sugar, boil 2 or 3
minutes, skim, bottle, cork, and seal while hot. When wanted
for use, mix with an equal amount of water. The sugar may

be omitted, if desired many dyspeptics are ordered to drink
unsweetened grape juice. Must be sealed in air-tight jars. —
[K. A. D., N. D.

Syrups

Use only the best sugar and soft, filtered water, if possible,,
as this will save the trouble of clarification, which is necessary
when inferior ingredients are used. Pour the water cold over
the sugar, and let it slowly melt. Boil by gentle heat, and
then keep simmering until it syrups. Buy the essence and
tincture from a reliable druggist.
To make plain syrup, add to 6 lbs sugar % gal water. Boil
until thoroughly dissolved and syrupy, and then filter.
To make clove syrup add to 1 lb plain syrup 30 drops
quintessence of cloves. Bottle and shake well before using.
To make orange syrup add to 1 lb plain syrup 2 ozs tincture
of orange peel. For pineapple syrup add to 1 gal plain
syrup %oz tartaric acid and 1 oz essence of pineapple. For
raspberry syrup add to 1 gal plain syrup % oz tincture of
tartaric acid and % oz essence of raspberry. For sarsaparilla
syrup, add to 1 gal plain syrup 10 drops oil of anise, 20 drops
oil of wintergreen, and 20 drops oil of sarsaparilla. To make
nectar add to 1 lb plain syrup 30 drops essence of nectar.
To make rose syrup allow for 1 lb fresh rose petals 1 qt
clear water and 4 lbs granulated sugar. Put water in poreelaiiv-
202 FARM AND HOME COOK BOOK
lined kettle, bring to boiling point, add rose petals, cover,
take from fire, and stand away over night. Next morning
strain through a fine cloth, add the sugar, and boil until
sugar is entirely dissolved and "syrupy." Fill into clean
bottles, press in good, clean corks that have been soaking in
boiling water, to which a pinch of baking soda was added, and
dip the tops of bottles (cork and all) into melted wax or paraf-
flne. Keep in a cool place. Fine rose flavor for cakes, ice
creams, ices, icing, drinks, candies, etc. —
[A. G., Mass.

Imitation Maple Syrup

Boil 1 doz clean corn cobs (red are best), from 1 to 2 hours,
in enough water to leave nearly 1 pt liquid, when done, then
strain, add 2 lbs brown sugar, and boil until as thick as
desired. This syrup has a fine flavor, very much like maple
eyrup. —[Mrs. J. L. R., O.

Silver Drip Syrup


To cups sugar add 1 cup water and % teasp purifier, and
3
boil 15 minutes, then skim or strain. Nice to serve with warm
cakes. The purifier is made as follows: Mix and sift together
three times 1 teasp each flour, sugar, and powdered alum. This
mixture can be kept on hand and used as needed.
H. Y., Mo.
— [Mrs. C.

Soda Syrup
To 2 lbs sugar add 2 ozs tartaric acid and 1% qts boiling
water. Stir until the sugar is dissolved, and let cool, then
add 1 oz of any preferred flavoring, and the beaten whites of
S eggs. Put 2 tablesp of this syrup in a glass half full cold
water, and stir in scant %
teasp soda. —
[Mrs. E. T., Vt.

Cherry Syrup
Boil ripe cherries with a very little water, and when soft,
strain through a jelly bag. For each qt juice allow 3 lbs sugar.
Put the sugar on with freshly boiled water, allowing 1 pt
water for every 3 lbs sugar. Stir until dissolved, then add
the cherry juice, bring to a boil, skim, and boil rapidly for
1 or 2 minutes. Bottle, cork and seal. This syrup is delicious
with hot cakes, or for flavoring puddings, sauces, ice cream,

etc. [Mrs. O. M. P., N. H.

Toast Water
Cut bread ^, inch thick, put in slow oven
slices of stale
to crisp, and when a golden brown, break in pieces, add an
equal amount boiling water, let stand 1 hour, then strain,

and serve hot or cold with or without sugar. [J. H.
BEEF AND OYSTER TEA 203

Rice Water

Wash 2 tablesp rice first In cold water and then in hot water,
add 1 at cold water, let simmer gently 1 hour, then strain,
and add salt and sugar to taste. Serve as it is, or diluted with
milk. — [J. H.

Barley Water

Wash 3 or 4 teasp pearl harley and put over the fire with
a cold water. Boil 4 or 5 minutes, then drain, rinse in
little
cold water, add 1 qt fresh cold water, let come to the boiling
point, and then simmer slowly until reduced to about 3 cups
liquid. Add salt and sugar to taste and serve as it is, or
diluted with milk. —
[J. H.

Oyster Tea

Chop fine 2 doz oysters, add 1 pt cold water, boil 5 minutes,


strain, season with salt and pepper, and serve with crisp oyster
crackers. — [M. P., N. H.

Beef Tea

Cut 2 lbs top-round beefsteak in %-inch pieces, put into a


porcelain-lined or agate saucepan, cover with, pounded ice 1
inch thick, and let stand about 2 hours. Then put over the
fire, let heat nearly to the boiling point, and strain. Another
way is to put into an earthern jar the same amount of beef
round, with a knuckle of veal, broken up. Cover the jar and
place in a large saucepan of boiling water, and let boil slowly
5 or 6 hours, after which the jar will be well filled with
meat juice. Strain and cool. It will jelly. Serve cold in
summer, and dissolved in a little hot water in winter. Remem-
ber that this is extract of beef, and therefore a little of it
goes a long way. —
[A. G., Mass.

Flaxseed Tea

Wash 2 tablesp whole flaxseed, add 1 qt boiling water, let


boil 1 or 2 hours, strain, and add lemon juice and sugar to
taste. Very soothing and good for those suffering with a
cold. —[J. H.

Serve cold chocolate or cocoa topped off with whipped


cream. —
[E. M. C, Mich.

Add a little rolled oats to lemonade, on days when it is


"almost too hot to eat." —
[Mrs. D. L. P., Cuba.
204 FARM AND HOME COOK BOOK
Freshly made buttermilk, nice and clean, chilled on ice,
and sweetened to
Mass.

taste, is a very healthful beverage. [A. G.,

Beat 1 egg, put in a glass with 1 tablesp sugar, mix well


and fill with hot, sweet cider, stirring constantly.
R., Ct.

[F. L.

Cook rhubarb in plenty of water, strain, sweeten to taste,


and boil about 5 minutes. This is nice syrup to add to lemon-
ade. — [E. B., Mass.

Put 1 level teasp ground ginger in a pt pitcher, add a


dash of grated nutmeg, the juice of 1 lemon, sugar ta taste,
and fill up with boiling water. Steep a few minutes, then
strain. — [F. L. R., Ct.

Moisten 1 oz finely ground tea with cold water, let stand


20 minutes, then pour on 1 pt fresh boiling water, ana steep
1 minufe, but no longer. —
[Mrs. D. W. B., N. T.

[PASTE ADDITIONAIi RECIPES HEBEl


Jees, lee ©ream and Gonfections
HAT is more delightfully cooling and refresh-
ing than frozen fruit ices and ice cream? And
not only are they most palatable, but ice cream
is nourishing as well, and of great value in the
sick room. Pure, homemade candies also pos-
sess dietetic value, and when partaken of spar-
ingly and only occasionally, can do no harm, except perhaps
to those whose state of health requires total abstinence from
all sweets. The following directions and recipes will doubt-
less answer all the needs of the family of average
means, in that particular branch of the art of cookery.

How to Freeze Ices and Creams


Small freezers, for family use, can now be had at such,
reasonable prices, that almost nine out of every ten house-
keepers can count a freezer among her necessary cooking uten-
sils. On farms where milk, cream, eggs and fruit are plenti-
ful, the chief item of expense, when making ice cream, is the
ice —unless the farm can also boast of a well-filled ice-house
but even if not, 5o or 10c worth of ice will go a long way.
Put the ice in a bag and crush fine by pounding with a
— —
wooden mallet or the broad side of an axe there should be
no pieces larger than a walnut the finer, the better. Use
three parts coarse rook salt to one part crushed ice,
evenly distributed and pack closely and solidly around the can
in the freezer. The cream will freeze more quickly if more
salt is used, but will not be so fine grained. Remember that
freezing increases the bulk of the cream mixture, and there-
fore never fill the can more than three-quarters full. The
ice and salt need come up no further than the contents of can.
Cover the can closely, adjust the top, and make sure that
the can fits in the socket, so that the crank may be turned
readily. ,Turn the crank slowly and steadily at first, after-
wards ruore rapidly, until it becomes difficult to turn, which
is the sign that freezing has been accomplished. More ice
and salt may be added, from time to time, if necessary, but
the water should not be drawn ofE before the freezing is
done, unless it gets so high that it threatens to run over into
the can. It is the salt water that does the freezing, and it is
the salt that melts the ice, and the more salt, the quicker the
205
206 FARM AND HOME COOK BOOK
freezing, although, as before mentioned, quick freezing
produces a coarse grained cream.
After the mixture is well frozen, draw the water off, care-
fully remove cover and dasher, and pack the cream down
solidly, then return the cover, closing the opening in same
securely with a cork, and repack the freezer, using four parts
crushed ice to one part salt. Cover with a piece of carpet or
quilt, and let stand at least two or three hours to "ripen,"
before serving, although it may stand even longer.

Ijemon or Orange Ice

For a lemon ice boil together 20 minutes 2 cups sugar with


4 cups water, or until it syrups, then add %
^up strained
lemon juice, let get cold, and then freeze. Proceed the same
for orange ice, only use less lemon
— about — %
cup lemon juice
and 2 cups orange juice, with the grated rind of 2 oranges.

Strawberry, Raspberry and Currant Ices


To 1 %
cups sugar add 4 cups water and boil 2 minutes, or
until it syrups, then add either 2 cups strawberry, raspberry
or currant juice (a mixture of half raspberry and half currant
is nice), and in the case of strawberry or raspberry alone,
add to the former 1 tablesp and to the latter 2 tablesp lemon
juice. Let the mixture get cold, and then freeze. To obtain
the pure fruit juice, mash, heat a little, but add no water, and
squeeze through a cheese cloth bag. Strain again if the liquid
does not look clear enough.

MUk Sherbet
Mix together 1%
cups sugar and the juice of 3 lemons (if
small or not very juicy, use 4 lemons) and then add, slowly
and gradually, stirring constantly, 4 cups milk. If this is
carefully done, it will not curdle, but if it should happen
to curdle, it will not spoil the sherbet, though it may not
look so nice. Freeze.

Peach Sherbet
To2 cups sugar add 1 qt water and about 10 peach kernels,
and boil 20 minutes, then add 1 teasp clear granulated gela-
tine, soaked in 2 tablesp cold water, and stir until dissolved.
Let get cold, and then add 1%
cups mashed peach pulp (fully
ripe peaches mashed through a sieve), and the juice of 1
lemon and 2 oranges. Freeze.

Coffee Sherbet
To % or % cup finely ground coffee add 1 beaten egg and
the crushed shell, then stir in % cup cold water, and when
GRAPE SHERBET AND ICE CREAM 20T

well mixed, add 6 cups boiling water and let boil 2 or 3 min-
utes, but no longer, then add 2 teasp clear granulated gela-
tine soaked in 2 tablesp cold water, and stir till dissolved, then
strain through cheese cloth wrung out of hot water. Add to
the strained liquid 1% cups sugar, and when dissolved and
cold, freeze. Serve in glass cups, each one topped off with a
spoonful of whipped cream.

Grape Sherbet
To1 pt sugar add 1 qt water and boil 20 minutes, then add
1 teasp clear granulated gelatine soaked in 1 tablesp cold
water, and when dissolved, remove from fire, add 1 pt clear
grape juice, and the juice of 2 lemons. Cool and freeze.

Pineapple Frappe

To 1%cups sugar add 2 cups water and boll 15 minutes,


then add juice of 3 lemons and a fresh pineapple, shredded
(or canned pineapple, but in that case use less sugar in the
syrup). Remove from fire and stir in 2 cups cold water, and
when cold, freeze, using equal parts of ice and salt. Other
juicy fruits or berries can be used the same way.

Vanilla or Chocolate Ice Cream


Mix well together 1 cup sugar, 1 tablesp flour and % teasp
salt, then add 1 beaten egg, and very gradually 2 cups hot
milk. Cook in a double boiler 20 minutes, stirring constantly,
and when cold add 1 qt cream (thin), and 2 tablesp vanilla
extract. The mixture should be nice and smooth, like custard,
but should it happen to curdle, it will not show after freez-
ing, nor afCect the taste. Freeze. For chocolate ice cream
use only 1 tablesp vanilla, and add 1 or l^^ squares of bitter
chocolate, or an equal quantity of cocoa. Ice creams should
taste very sweet before freezing. For variety, when making
vanilla Ice cream, burn half the sugar (to make a caramel)
and add it to the hot custard. Chopped nut meats added to
vanilla ice cream is also nice.

Coffee Ice Cream


Scald together 1% cups milk and %
cup freshly made,
strong, black coffee, then gradually add this to 1 %
cups sugar
mixed with 2 beaten eggs and a pinch of salt, stirring vigor-
ously, and cook in a double boiler until thickened, then add,
slowly and gradually, 1 qt cream, stirring constantly, and let
stand on back of range about 20 minutes. Cool and freeze.
208 FARM AND HOME COOK BOOK
Unboiled Foundation Cream

Into a bowl put the white of 1 egg, Vz tablesp cold water,


and % teasp vanilla, and beat until well mixed, then add
gradually 1 lb confectioner's sugar (or a little less), until stiff
enough to handle or knead. This cream can be used in various
ways. For creamed walnuts, break off small pieces, shape into
small, flat cakes, and press half a walnut on either side of
each cake. For chocolate cream drops, shape into small balls,
stick on end of knitting needle or a toothpick, and dip in
melted chocolate, to which no water has been added. For nut
bars, work chopped nut meats into the cream, and cut in small
bars. The cream can be flavored and colored to suit.
Colorings for Candy

Prepared cochineal is harmless and tasteless, used in small


quantities, and produces all the pretty and varying shades from
a light pink to a deep red. Buy 1 oz powdered cochineal at
the drug store and boil it with 5 grains bi-carbonate of soda
and % pt soft water until reduced one-half, then add 2
drachms er.ch of powdered «,lum and cream of tartar, let boil
10 minutes longer, and strain through double cheese cloth.
Bottle and cork. From 5 to 10 drops is enough to color candy.
A nice yellow color is obtained by using more or less of the
grated rind of an orange, or the following preparation: Boil
1 oz English hay-saffron in 1 pt water until reduced one-half,
then strain, and bottle and cork. Be careful not to use too
much of this coloring, or you may find the flavoring objec-
tionable.
Pretty amber or light brown colors can be obtained by using
a few drops, more or less, of caramel, which is prepared as
follows: Put % pt sugar in a granite-ware kettle over the
fire, and stir constantly until it melts and begins to smoke and
burn, then quickly add % pt water, and stir and boil until a
thick syrup, the consistency of molasses. Bottle and cork.
Will keep a year.
Use spinach greens to obtain green shades. Boil down to a
very small quantity, then strain and boil the juice again until
It curdles, after which strain again and let the soft residue
dry in the air until it forms a thick paste, then rub in an equal
quantity of powdered sugar, and when smooth, put away in
a covered glass jar.
Peppermint Drops

Stir until dissolved 1 % cups sugar and % cup boiling water,


then boil 10 minutes, remove from fire, add 6 to 8 drops oil
of peppermint, and beat until the right consistency to drop
from tip of spoon on buttered paper.
NO. I—PRETTY DECORATION FOR CHRISTMAS TABLE.
NO. II —^A PATRIOTIC TABLE FOR THE FOURTH OF JULY.
MOLASSES AND CREAM CANDY 20«

Gum Drops or Wafers


Seals 1 oz gum
tragacanth (bought at drug store) in 1 cup
cold water about 24 hours, and then rub through a fine wire
sieve. Knead in enough confectioner's sugar so the mass can
be handled, and add flavoring and coloring as preferred. Roll
thin on a smooth board dredged with confectioner's sugar, cut
In small squares or fancy shapes, and roll in granulated sugar.

Plain Molasses Candy


Put 3 tablesp butter in a small granite-ware kettle, place
over fire, and when melted, add 2 cups molasses and % cup
sugar, stirring until sugar is dissolved. Boil steadily until,
when a dropped in cold water, the candy will become
little is
brittle. Stir constantly, to prevent burning and boiling over.
Just before removing from the fire, add 1 tablesp vinegar,
and pour the mixture on a well-buttered pie plate. When cool
enough to handle, pull until the candy is porous and light
colored, using the hands, well buttered, but be careful to
handle the candy lightly, between fingers and thumbs. Squeez-
ing between the hands would spoil it Cut in small pieces with
a sharp knife, and arrange on buttered plates to cool.

Velvet Molasses Candy


Put over the in a granite-ware kettle, 1 cup molasses,
fire,
3 cups sugar, 1 cup boiling water, and 3 tablesp vinegar.
When it reaches the boiling point, add %
teasp cream of
tartar, and boil until, when a little is dropped in cold water,
it will become brittle. Stir constantly, and when nearly done,
add % cup melted butter and %
teasp soda. Pour on a but-
tered pie plate, and when cool enough to handle, pull, same as
directed in recipe for plain molasses candy, working in, while
pulling 1 teasp vanilla and %
teasp lemon extract, or a few
drops of peppermint or oil of wintergreen.

Sngar Candy
Put tablesp butter in a granite-ware kettla, and when
2
melted add 2 cups sugar and %
cup vinegar. Stir until sugar
Is dissolved, and boil until when a little of the mixture is drop-
ped in cold water it will become brittle. Pour on a buttered
pie plate, and pull, the same as molasses candy.

Cream Candy
Into an agate-ware kettle put 3 cups sugar, cup boUins %
water, %tablesp vinegar, and %
teasp cream of tartar. Stir
until the sugar is dissolved, then boil without stirring until
It will brittle when a little is dropped In cold water. Pour on
a buttered plate, and as soon as it can be handled, puU until
210 FARM AND HOME COOK BOOK
white and glossy, meanwhile working in any desired flavor —
lemon, orange or vanilla extract, or a few drops of oil of win-
tergreen or sassafras, or peppermint. Cut in small pieces and
lay on a buttered plate to cool.

Old-Fashioned Butter Scotch


Boil together untilit will brittle, 1 cup sugar, % cup molas-
ses, %
cup butter, 2 tablesp boiling water, and 1 tablesp vine-
gar, then pour on a buttered plate, and before it hardens,
mark in squares with a knife. If liked, a little vanilla ex-
tract or cinnamon may be added, after removing from fire.

Plain Butter Taffy^


Boil until it brittles, 2 cups brown sugar, %
cup molasses,
2 tablesp each vinegar and water, and %
teasp salt. When
nearly done add %
cup butter, and after removing from fire,
2 teasp vanilla extract. Pour on a buttered plate, and before
it hardens, mark in squares with a knife.

Horehound Taffy
Buy any desired quantity of pressed horehound at the drug
store, cut off a piece about 1 inch square, and steep 1 minute
in 2 cups boiling water, then strain through a double cheese
cloth, add 3 cups sugar and %
teasp cream of tartar, and boil
until it will brittle, then pour on a buttered plate, and before it
hardens, mark with a knife in small squares.

Chocolate or Nat Caramels


Put 2%
tablesp butter in a kettle over the fire, and when
melted add 2 cups molasses, 1 cup brown sugar, and %
cup
milk. Stir until sugar is dissolved, let come to the boiling
point, then add 2 or 3 squares bitter chocolate, and stir until
it is melted. Boil until, when a little is dropped in cold
water, it can be shaped into a soft, firm ball, between the
fingers, then remove from fire, add 1 teasp vanilla, pour on a
buttered plate, and when cool, mark in inch squares with a
sharp knife. To make nut caramels, add to the above 1 lb
English walnuts, chopped fine, or ^lb blanched almonds,
chopped, or any other nut meats.
Cocoanut Candy
Put 2 teasp butter in a granite-ware saucepan, and when
melted add 1 %
cups sugar and 1 cup milk, and stir until sugar
is dissolved. Boil 12 minutes after it begins to boil, then
remove from fire and add %
teasp vanilla and %
cup grated
or shredded cocoanut, and beat until creamy, then pour on a
buttered plate, cool, and mark in squares with a sharp knife.
Any nut meats may be used instead of cocoanut.
Table Equipment and Etiquette
N this chapter no attempts are made to deal
with knotty problems of formal dining
etiquette, or to suggest elaborate functions
which the average farm housewife, minus
hired help, would be unable to carry out.
There are books aplenty on such subjects, and anyone who
can afford time and money to live or entertain in lavish
and formal style can afford to buy such books, and need
not turn to this humble little volume for the desired informa-
tion. But the endeavor is, rather, to point out the "little
things" pertaining to refinement that are so easily over-
looked, unless we take time to think and train ourselves to
an everyday observance of them, to the end that good
manners may become a part of us, so to speak, and enable
us to "hold our own" in any society, without awkwardness
or embarrassment. In this, as in all other accomplish-
ments, ease comes with constant practice.

The Dining Boom


It is a. mistake to clutter up any room in the house with
an odd assortment of dust collecting things that serve neither
for use nor ornament, and this applies with emphasis to the
dining room, which should he plainly furnished with such
necessary articles as one can afford, and be an altogether
bright and cheerful looking room. Red is a favorite color
for dining room paper, with yellow and lively greens as close
seconds. Pictures always show off best against rather plain
papers, and the pictures themselves had far better be few
and good, than many and poor or inappropriate. All the
appointments of a dining room should radiate brightness and
cheerfulness. That everything should be immaculately clean
goes without saying, and another most important point, too
often neglected, is the ventilation. Fresh air, and plenty of it.
Is an absolute necessity and will do much toward promoting
digestion and good humor. Let the housewife not forget that
211
212 FARM AND HOME COOK BOOK
fresh air can be warmed more easily than stale air, and that
fresh air costs nothing. Afew growing plants add to the
attractiveness of a dining room, as do clean, window panes
and plain white curtains. Let the room in which the whola
family assembles three times a day be as nice as you can
plan and make and keep it.

The Dining Boom Table


Some one once remarked facetiously that the best decoration
for a dining room table is a well-cooked dinner, and in this
he was not so far wrong, though he might have gone further
and said that the best dinner might be served in an unappe-
tizing manner, and even a plain meal be made appetizing
by the way it is served. It is a mistake to use nice table
linen and dishes only for very special occasions, or when
entertaining cpmpany. Such a system makes everycHie, and
especially the children, rather awkward when the special
occasions with their special table display do come aJtong.
It would help wonderfully to induce everyone to use his best
table manners always, if nice table equipment were an every-

day affair the influence of environment is not a theory, but
a fact.
The table should be spread first with a "silence cloth," made
of two layers of white outing or Canton flannel, and then with
a white table cloth. Even if the latter is not fine linen, as
long as it is clean it will be all right, and careful table
manners will make too frequent changes unnecessary. A
little doily in the center, with a small fern or a vase of flow-
ers, adds a bright touch which costs nothing. The table should
be set with care, and no necessary article omitted, so as to
obviate unpleasant excursions to pantry and kitchen during
the progress of the meal. The little son or daughter can
be trained to save the mother considerable work, in setting
and clearing the table, and in serving the meal. Put a
plate at each place, the forks at the left side, and the knives
and spoons (including tea spoons) at the right side. The
napkins may be placed either on the plate or on the left
side, and the water glass should be placed a little to
the right of the plate, at the head of the knives, while the
little bread plates or butter patties are placed in a correspond-
ing position at the left side.
Ihe soup plates should be placed near at hand to the one
who is to serve from the tureen, and each person be served
by a certain member of the family whose duty or turn It Is
to play waiter or waitress for that week, the same one also
NO. Ill —WITH BLOSSOMS 4ND BUTTERFLIES.
'^^x ..y^s^M^u^jy^r ^.'A-^mM ^f./-H. . /^/. x^^ ^i

NO. IV— CHRYSANTHEMUMS AND "JAP" LANTERNS


TABLE EQUIPMENT AND ETIQUETTE 213

quietly removing the empty plates. Always serve full plates


and remove empty plates from the right, but in presenting
dishes or platters for the individual to help himself, serve
from the left. After the soup course the meat, vegetables and
potatoes, which, already dished, had been left in the warming
oven, may be placed on the table and be served individually
by the appointed waiter, or passed around from hand to hand,
the waiter removing the plates, dishes and platters after this
course, and placing the dessert plates and dessert. All
extra plates and cups and saucers, and everything necessary
for serving the meal, should be in readiness on a little side
table or side board, before beginning the meal, and the
empty plates and dishes and platters removed noiselessly and
carried out on a big tray, so as to save running about as much
as iKJssible, which would otherwise create an undesirable air
of confusion.
All these directions may sound rather formidable, and seem
rather too much for everyday use, when "hustle" is the
watchword, but they are in reality most easily carried out,
if ejferything is done with precision according to a fixed
system, by trained and willing hands. It is only by con-
stantly practising good manners that one can become thor-
oughly conversant with them, and it Is both elevating and
inspiring to do one's best, always, and to cultivate refinement
in all we say and do.

Table Manners

It should be counted an unpardonable offense to appear at


table any other way but clean. No matter how heavy or
dirty the work one must do, water and soap, and a comb and
clothes brush will help one to "spruce up" in a few minutes.
The practice of cleanliness inspires respect and promotes self-
inspect. It is decidedly worth while to cultivate both. When
men have been working in the fields and their boots are
plastered with earth or ill-smelling matter, let them remove
the boots and slip into a handy pair of slippers. The change
is restful to the feet and takes but a few minutes to
accom-
plish. In like manner children should be taught the gospel
of cleanliness.
Let the conversation at table be bright and cheery, and
on no account let troublesome or unpleasant subjects be
broached, nor permit any personal grievances to be aired.
The state of mind has considerable to do with the digestion.
Which in turn affects nutrition. To adapt a scriptural passage:.
214 FARM AND HOME COOK BOOK _

"Better a crust with a lia"ppy spirit, than a full meal with


contention."
Teach the children to be quiet in voice and manners, not
to make a "sucking" noise when drinking soup, to take the
soup from the side of the spoon, not to tip their plates, nor
spread the contents over the edge of the plates, to handle
forks and knives properly and never to put the latter In
their mouths, or use it to convey food to their mouths, not
to "play" with the dishes or food, not to drink with the
mouth full of food, to thoroughly chew and swallow each
mouthful, and to make as little noise as possible all through
the process of eating their meals.
It goes without saying that parents want to teach by
example as well as precept, and though it may be some
trouble and require much patience to teach children how to
conduct themselves properly, it is something that ought to
be done, and had much better be done sooner than later. It
is hard to teach an old dog new tricks. There is no patent
on refinement, and all who will may cultivate it, to their own
satisfaction and to the delight of all with whom they may
come in contact. The term "country boor" is a reproach
which none should be willing to stand for in this age of
progress for all.

Special Table Decorations

(see ILLUSTBA.TIONS


No. I ^A very simple and easily managed decoration for
the Christmas supper table is shown in the illustration on
another page. The cloth is white and the holly ribbons,
green on a red back-ground, can be of silk ribbon or cotton,
with the real leaves appliqued, or of crepe paper. Two long
strips should be crossed at the center of the table, allowing
the four ends to come to the edge of the tablecloth. In the
center place a tiny Christmas tree decorated with small red
candles and bright bits of tinsel, but do not hang anything
heavy on the tree, nor dress it too elaborately. The tree
should be firmly fixed in a wooden brace or stand, painted
green, or concealed with green branches. Put red candles
in the candlesticks and shade them with any appropriate
shade you can buy or can make, but be sure they are placed
on straight, over a wire frame, the upper edges protected
with a strip of asbestos. The shades can very easily be
made of crepe paper.
SPECIAL TABLE DECORATIONS 215


No. II For a, Fourth of July luncheon or supper, the
decoration suggested In the illustration would be most
appropriate. The ribbon, as in the case of the Christmas
table, can be of silk, cotton or crepe paper, and the centerpiece
is simply composed of a tall vase placed in a fern dish, and
both decorated with terns and flags. The latter can be of
silk, cotton or paper, and two of them should be crossed at
the head of each plate. The napkins might also be of crepe
paper, with flag designs.


No. Ill For any special occasions, such as a birthday cele-
bration or wedding anniversary, occurring during the season
when blossoms are plentiful, the decoration suggested in the
illustration would be most dainty. Use blossoms in profusion,
let the ribbon streamers be pink, and the butterflies made of
gaily colored crepe or tissue paper. The whole decorative
scheme should be light and airy, suggestive of, and in harmony
with the sweet spring season.

No. IV —In fall, when dahlias and chrysanthemums are


plentiful, a very handsome centerpiece for the table can be
built up with a tall vase filled with flowers of gorgeous color-
ing, and pliable green stems or stripped branches to hold
small, gaily-colored Japanese lanterns. Between each plate
place a beautiful chrysanthemum on four pressed autumn
leaves of maple or oak, as suggested in the illustration.

No. V—When summer is at its hight, it is an easy matter


to fix up
attractive and appropriate table decorations, simple
or elaborate, as the occasion may warrant. The illustration
shows a pretty, low and broad glass bowl, filled with gay
flowers and foliage, and placed on a mirror, the edge of
which is hidden under a close border of small flowers any
kind that does not wither easily.


No. VI Yellow pumpkins, scraped clean inside, and a candle
placed in the top one, the face openings covered inside with
red tissue paper, form the chief table decoration for a
Hallpw-e'en party. Arrange three in a group, and fill these
with nuts and candy, replacing the caps, and on the top of
these carefully place the "face" pumpkin with the candle
Inside. Group three ears of red corn and three red apples
between each pumpkin, dispose red candles in a circle around
these, and place a large green pumpkin leaf under each plate.
216 FARM AND HOME COOK BOOK ^^^^
Banning and Preserving Hints
Envelop glass jars in towels wrung out of hot water, pour
the fruit in slowly, and the jars will not break. Screw on cov-
ers as tight as possible, being sure that the rubber shows all
around the cover. Never turn the covers on the cans after
they have cooled, for it loosens instead of tightening them. It
also loosens them to lift the cans by the tops, after they are

sealed. [N. L., Tenn.

When I can pears, I first wash, peel and core the fruit and
then put the cores and parings into a preserving kettle and
pour in enough water to almost cover. Boil until the juice is
all extracted, then strain through a jelly bag, add 1 cup sugar
for each qt fruit, let boil up and then drop in the pears and
boil them till tender. When done, skim out the pears, drop
them into hot jars, boil the syrup a little longer, and then
pour it over the fruit in the jars and seal while hot.
K. W.. Me.
—[Mrs*

In canning tomatoes last fall I ran short of jars, so, instead


of putting meat and juice in jar, I drained oft all the juice pos-
sible, which I then put through strainer to rid of seeds. The
meaty portions were canned, the clear juice was put scalding
hot into clean, hot bottles, clean corks inserted, and a solid
coating of fruit sealing wax given to cork and top of bottle.
The bottle was inverted and plunged into hot wax, as the easi-
est way. Each bottle when opened, makes soup for four, with
addition of milk and thickening. — [Mrs. R. J. F.

Berries canned cold with sugar, without cooking, may


deceive you into thinking that they have spoiled for they will
work some and make the outside of the jar sticky with juice
and mould, but this will not afCect the contents of the jar.
Before using, clean the outside of the jar thoroughly and pour
the contents in a dish and let stand several hours to throw off
the acid gases. Berries canned this way are nice served with
cream.— [Mrs. E. B. L., Me.

Many housekeepers make littleceremony canning berries of


any kind. The main thing is to use only good, ripe berries.
Pick as they ripen, put into jars and pour over them boiling
hot syrup made of sugar and water. Have the glass overflow-
ing full, seal while hot, and then set the jars In a pall or boiler
of boiling water which more than covers the jars. Cover the
pail closely and throw a cloth or quilt over it, and let stand
until cold. Be sure that the tops are screwed on the jars as
tight as possible.— [Miss F. L. R., Ct.
eannin^ and Preserving
URING the spring, summer and early fall
months,' the good housekeeper on the farm
finds her hands full, for in each of those
seasons Mother Nature provides something
in the line of fruit or vegetable which needs
to be canned or preserved for use during the
bleak and barren months of winter, begin-
ning with the earliest berries and garden truck and winding
up with the late pears, peaches, plums, etc., in the fall
months. To do one's own canning and preserving means
much warm work during the warm seasons, but it also
means many dollars saved and a wholesome and bounteous
table supply for the greater part of the year. Therefore,
every good housekeeper is interested in canning and pre-
serving recipes, and it is hoped that among the following
she will find many that will please her and perhaps point
the way to new methods or combinations.

Methods of Canning

There are two canning methods most generally vsed, the


first being to boil the fruit in a syrup and then filling into
the jars and sealing while hot. The second method is a little
more troublesome, but thought by many cooks to be the
best. The glass cans are filled with the fruit and sugar or
juice, raw or partly cooked, the covers adjusted loosely, and
the cans then set in a boiler of water and boiled for a pre-
scribed time. Hay or pieces of wood are first placed in the
bottom of the boiler, and hay or cloths packed between the
jars, so they will not crack, and the water is allowed to come
almost but not quite up to the tops of the jars. The boiler
Is closely covered during the boiling process, to retain the
steam. When they have boiled or steamed long enough the
jars are removed from the boiler, each one filled full with
juice or syrup, the rubbers adjusted, and the covers screwed
down as tight as possible.
a?
218 FARM AND HOME COOK BOOK
Abont the Jars for Canning

Of course, the jars must be perfectly clean, the covers


ditto,and fit exactly, and the rubbers new and of good quality.
Sometimes, though very seldom, two old rubbers that seem
good can be used in place of one new one, but it is always
more or less of a risk to try this. Jars, covers and rubbers
about which there is the least bit of doubt had better be
kept for very sweet or spiced preserves, catsups or hot rel-
ishes, that do not spoil easily. The wise housekeeper, as
soon as she empties a glass jar of its contents, immediately
washes and dries the jar, cover and rubber band, and puts
the jar away in a dust-proof place with the rubber band and
a small lump of charcoal inside and the cover screwed on
loosely. This saves time and trouble for the next canning
season, whenthe task of fitting cans and covers is especially
wearysome. However,if this was not done, it will be nec-
essary to try all the cans and covers. This is best done the
evening before they are wanted. Wash and rinse the jars
and covers thoroughly, using some baking soda with hot
water, until you are sure each jar is sweet and clean. Then
put some clean water in each jar, put on the rubbers and
the covers that seem to fit best, screw tight, and let the jars
stand on their heads all night. The leaky ones can then be
easily taken out the next morning, and perhaps tried with
other covers, or set aside for other use. The foregoing direc-
tions apply chiefly to the old-fashioned glass cans with

zinc porcelain-lined covers ^when the new glass covered
snap or lightning jars are used, there need be no matching of
covers and jars.

Heating and Filling Jars

If hot fruit and syrup are poured into cold glass jars, they
will immediately crack. Warm jars by placing them in hot
water on the back of the stove, and when ready to fill stand
the jars on a folded towel wrung out of hot water. A silver
fork or spoon placed in the jar while it is being filled is also
said to be effective in preventing cracking from heat. The
jars must be overflowing full when the covers are put on,
and great care should be taken that no air bubbles remain
in the jar. To break these up, gently run a silver knifed
through the contents, just before the final filling up. If not
quite enough syrup is on hand to fill the jars full to over-
flowing, a little boiling water may be poured in each. Seal
while hot, screwing down the lids as tight as possible. Before
they are quite cold, try if they can be screwed any tighter.
If properly fitting covers and good, new rubbers were used,
the jars will be sealed air tight, but if there is any doubfr
CANNED CHERRIES AND PRESERVES 219

about this, let them stand on their heads over night. Those
that show any signs of leaking will have to be opened and
the contents heated over again, and put in jars with better
fitting covers. Store all canned goods in a cool, dark and
dry place. A paper bag slipped over each jar will help ex-
clude light.— [A. G., Mass.

About Salicylic Acid

A number of recipes for canning and preserving, which


call for salicylic acid to help the preserving process, were
received by the editor of this book, but have been omitted
because it was deemed unwise to recommend them, inasmuch
as salicylic acid, if used at all, must be used with the greatest
caution. Salicylic acid is a drug which should only be pre-
scribed by a competent physician fully aware of the condi-
tion of his patient. It is dangerous to partake of it fre-
quently, however small the quantity may be. What is meat
for one man may be poison for another. Chemical preserva-
tives should never be used in putting up articles of food.
Our national pure food laws have recently made wise pro-
visions in this respect. — [Editor.

Canned Cherries
Pick cherries over carefully, discarding all wormy and un-
ripe ones. Allow 1 cup sugar for each qt jar of fruit. Put
the cherries and sugar in layers in the jars until they are
nearly full, then arrange the jars in a boiler, first placing a
layer of straw in the bottom of the boiler and also pack some
straw between the jars. Cover the jars but do not put on
the rubbers. Then pour enough water into the boiler to
come nearly to the top of the jars but not enough so that
any of it can run into the jars. Cover the boiler and let
boil until the sugar in the jars is melted and forms a clear
syrup. Meanwhile have more syrup in a preserving kettle,
and when the fruit is ready, take out the Jars, one at a
time, fill up full with the boiling hot syrup, put on the rub-
bers, and seal at once. Be sure to have the glass overflowing
full with syrup. — [M. C, Va.

To Can -whole Cherries Cold

Use freshly picked, carefully selected cherries, not over-


ripe and with the stems on, wash and drain them carefully
and fill into cans, but do not pit them or remove the stems,
and be careful not to break the stems. Fill the cans with
fresh cold water, shake well to be sure there are no air
bubbles in the can, then fill to overflowing with fresh water
220 FARM AND HOME COOK BOOK
and seal at once. When opened they will be just like fresh
picked cherries, and you can serve them Christmas time and set
your guests to wondering where you got fresh cherries. They
must be sealed air tight, and stored in a dark, dry and cool
place.— [Mrs. L. W., O.

Cherry Preserves

Wash the cherries thoroughly at least 3 times, then drain


well and weigh. To each lb cherries allow 1 lb sugar and boil
until most of the cherries have broken to pieces. If liked,
add 1 sliced lemon (seeds discarded), to every 4 qts of the
preserves and boil together with the preserves until done.

Put up in stone jars. [Miss K. B., Minn.
Sour Cherry Preserve

For each lb carefully selected cherries, allow 1 lb sugar.


Put the sugar in a perserving kettle and add 1 small cup cold
water to every lb sugar and boil until the syrup is transparent,
taking care not to let it scorch or burn, and skimming off
all skum that rises to the surface. After this put ia the
cherries and let them boil for 15 minutes, then skim out the
cherries and put them into glass jars. Let the syrup boil
down some and add to it any of the juice that has drained
off the cherries in the jar. When the syrup is boiled suffi-
ciently, fill up the jars with it and seal at once. Store in a cool
dark, and dry place. — [Mrs. O. M. P., N. H.

Canned Baked Apples


Fill a large pudding dish with sour apples, pared, cored
and quartered. Sprinkle with % cup sugar for each qt apples
and add a sprinkle of cinnamon if liked. Pour in about 1
cup water, cover closely and bake several hours in a moderate
oven, or until the apples turn red. Fill at once into hot fruit
cans and seal air tight. —[I. A. S., Me.

Candied Apples
Preserve the apples in the usual way, using 1 lb sugar to 1
lb fruit. When the apples are done and just before removing
the kettle from the fire, dissolve 1 tablesp cream of tartar
l(more or less according to the quantity of apples used) in a
little water and add this to the preserved fruit, stirring
gently. Pour the fruit into jars, let stand about 10 days or 2
weeks, then drain the fruit from the syrup and spread on
platters and let dry in a cool room, first dipping each piece
of fruit in granulated sugar. This is a fine substitute for
citron In cakes or puddings. —[L. E. M., Mich.
APPLES AND PINEAPPLES 221

PicliJed Apples
Boil together 1 qt vinegar and 6 cups brown sugar. When
it has come to a boil, skim and add 1 teasp each cloves, cin-
namon and allspice, then fill the boiling spiced syrup full
with sweet apples that have been washed and wiped dry, cut
in halves and the cores removed. Do not pare the apples.
Let boil until soft but not soft enough to break. Can and
seal air tight. Give the cans a little shake, once in a while,
when filling them, so the contents will settle down and the
air bubbles break. Be sure to fill the cans overflowing full.
— [M. P.. N. H.
Crabapple Preserves
Allow 1 lb sugar for every lb of carefully selected ripe,
red crabapples. Wipe the apples clean but leave the stems
on and scald them in boiling water. Make a syrup of the
sugar, adding a very little water, and when the sugar is boiled
clear, put in the fruit and boil until soft. Then skim out the
apples carefully and put them into jars. Boil the juice down
until it is quite thick. Drain out the liquid collected in the
jars and add it to the boiling juice. When sufficiently thick,
pour it over the fruit, having each jar as full as possible. Seal
while hot. These may be put up in small stone jars, but in
that case, do not cover the jars until the contents are
thoroughly cold. — [M. P., N. H.
Spiced Crabapples
Thoroughly heat 1 pt vinegar and 4 lbs sugar, then add 6
lbs crabapples, chopped fine, 2 lbs raisins, seeded and chopped,
the grated rind and juice of 2 lemons, 1 teasp cloves and 2
teasp cinnamon. Cook slowly until the apples are done.

Can and seal. [Mrs. F. D. D., N. Y.
Canned Pineapple
Pick out the eyes andpeel, and slice % inch thick and core
sound, ripe pineapples. Cut into small dice or chips and put
over the fire in a preserving kettle, adding 1 cup sugar Tor
each qt fruit, and water enough to cover. Cook until tender,
then turn into jars and seal while hot. —
[Mrs. C. W. K., 111.

Canned Currants
For3 lbs carefully selected stemmed, washed and drained
currants, allow 1 lb sugar. Put the fruit and the sugar
together to boil about 10 minutes or until the juice is pretty
well extracted, then carefully skim out the fruit and let the
juice boll about 20 minutes, after which return the fruit
to the juice again and let cook long enough to heat through.

Then can and seal air tight. [Mrs. B. B., Mo.
222 FARM AND HOME COOK BOOK
To Can Cnrrants Cold
Select good, ripe currants, remove stems, wash and drain,
and allow equal weight of sugar. Wash the currants and be
sure that every single one is crushed. Mix thoroughly with
the sugar and let stand over night. Next morning stir well,
and when all the sugar is dissolved, put it in air-tight fruit
cans and set away in a cool, dark and dry place. Be sure
to have the cans full and to pack them closely, so that no air
bubbles will remain in them. — [Mrs. W. L. J., Vt.

Spiced Currants

Put 1 tablesp ground cinnamon and 1 teasp whole cloves


in a little cheese cloth bag and let it simmer slowly about 15
minutes with 1 cup vinegar and 4 lbs sugar. Then add 4 lbs
currants and boil slowly till rich and thick. Remove spice
bag and can and seal while hot. Stoned cherries may be
prepared the same way. Boil 1 cup cherry stones in the bag
with the spices.— £Mrs. J. P. D., Neb.

Qnince Preserves

Pare and quarter the fruit, removing the core and hard
parts, then weigh and allow % lb sugar to 1 lb quinces.
Cover the fruit with water and boll slowly until tender. Then
skim out the fruit, strain the juice if necessary, put the sugar
in the juice, and cook and skim until it is a thick syrup, then
return the quinces to the syrup and cook until they are of
the desired shade and thickness. Put up hot in air-tight jars.
The flavor will be improved if a tart apple or a little apple
juice is added.— [Mrs. J. L. R., O.

Canned Grapes
Pick carefully selected ripe grapes from stems and put)
in 1-qt jars. Allow 1 cup sugar and 3 cups water for each!
qt can and boil until it syrups. Place the grape-filled cans on
the stove shelf, where they may become warm, have a tea-
kettle filled with freshly boiled water, and when the cans
are thoroughly warmed so they will not break, fill 1 can at
a time as rapidly as possible with clear boiling water, pour oft
immediately, and then fill with the boiling syrup and seal at
once. —[Mrs. M. B. W., N. Y.

Canned Grapes (Xo Sugar)


Use only good, ripe grapes, separate pulp and skins, throw-
ing them in separate vessels. Put the pulp over the fire with a
GRAPE AND PEAR PRESERVES 223

very little water and boil slowly until the seeds separate.
Then rub through a sieve to remove the seeds, return the pulp
to the preserving kettle containing the skins, and cook well
together, stirring often to prevent scorching. When the skins
are tender, fill into jars and seal air tight. —
[Miss E. K., Ind.

Grape Preserves I
Pick over ripe grapes, carefully discarding faulty ones,
press out pulp, preserving skins or hulls. For every lb hulls
allow 1 lb brown sugar. Put in preserving kettle and let
stand over night, then put over the fire and cook until thick.
This makes a very rich and "winey" preserve. It needs no
flavoring. The pulp can be boiled with a very little water
and then rubbed through a colander to remove the seeds
and then boiled with an equal quantity of sugar for jam.^-^
[Mrs. G. "W. C, Tex.

Grape Preserves n
Use only good, ripe grapes, wash and drain, separate the
pulps and skins and throw them in separate 'vessels. Cook
the skins with barely enough water to cover and cook the
pulp in another kettle in its own juice until the seeds separate,
then rub through a colander and add the strained pulp to the
ekins, which should have boiled nearly dry by that time.
Measure and allow an equal measure of sugar. After the
pulp has been added to the skins, let this mixture cook 2ft
minutes, stirring often, then add %
of the sugar and boil S,
minutes, add another ^
of the sugar, again boil 5 minutes,
and proceed this way until the sugar is all used and the skins

are soft. tL. A. S., Me.

Spiced Grapes
Separate the pulps and skins of 4 qts grapes, putting them
in separate vessels. Cook the pulp until the seeds separate,
then strain through a colander and add to the skins with
3% lbs brown sugar, Vz pt vinegar, 1 tablesp cinnamon, and
% tablesp each cloves and allspice. Boil slowly about 2%{
hours, or until the skins are tender. —
[F. M. P., Mass.

Canned Pears
Put 1 teasp each of cinnamon and nutmeg In a little cheese
doth bag and drop it into a syrup made of 1 % lbs sugar and
1% cups water. Slice in 2 lemons, pits removed, and let boil
until it thickens like syrup. Then add 3 lbs ripe pears,
weighed after peeling, and cook until the pears are done
and of a delicate pink color. Remove the spice bag before
pouring into jars. Seal while hot. — [C. B. H.. Mich. '
FARM AND HOME COOK BOOK
Chipped or Spiced Pears

Cut 8 lbs pears into small dice or cMps, cover with 6 lbs
sugar, and let stand over nigbt. Next morning add the grated
rind and juice of 3 lemona and 2 ozs white ginger root. Sim-

mer slowly about 3 hours and can while hot. [Mrs. L. G., Cal.
Canned Pltuns

Wash 2 lbs plums, red, blue, yellow or green Gage. Prick


them with a silver fork or a steel Imitting needle (to keep
the skins from breaking while boiling) and then put the
plums whole into a thick, boiling syrup made by boiling
together 1 lb sugar and 1 pt water. Boil the plums in this
mixture about 8 or 10 minutes, or until tender. Seal while
hot. Cherries may be canned in the same manner. — [K. A. D.,
N. D.

Preserved Plums

Make a syrup of 1 lb sugar and %


cup water and when boU'
ing briskly, drop in 1 lb plums that have been washed and
drained, cut in halves and the pits removed. Boil gently until
the plums are done. Seal while hot in glass jars.
T., Va.

[Mrs. B. E.

Spiced Plnms

Wash and prick %


gal plums, cover with water and boil 5
minutes, then pour off the water and add to the plums 3 Iba
sugar, 1 pt vinegar and 1 teasp each ground cloves, allspice
and cinnamon. Boil about 30 minutes, stirring frequeHtly.

Can and seal while hot. [M. B., 111.
Canned Whole Peaches

Select firm, medium sized iteaches, free from decay, a trifle


under-ripe isbetter than over-ripe, pare, but do not remove
the stones. Throw the fruit into cold water as fast as pared
to keep It from turning dark, but do not let it remain long in
the water, or the flavor will be lost. Make a syrup of 1 pt
sugar and 1 qt water for every 4 lbs peaches. Place the fruit,
after draining off. In a shallow, wide preserving kettle, and
pour the hot syrup over it and cook gently until the fruit is
easily pierced by a straw. Transfer the fruit carefully to glass
jars, fill almost to the top with hot syrup, then run a silver
knife around inside the jar to let out the air bubbles. Fill
quickly overflowing full with the hot syrup and screw down
the cover as tight as possible. If some of the juice overflows
CANNED PEACHES AND CITRON PRESERVES 225

on the rubber during tbe sealing process, it will do no injury,


but will rather aid in the sealing. Peaches canned whole in
this way are delicious—much better than when the stones are
removed, as they impart a fine flavor. —[L. O. C, Ala.

To Can Peaches Without Boiling

Peel good, not over-ripe peaches, cut in halves and fill into
jars which have been placed in boiling water. Then cover imme-
diately with a hot syrup made of 1 pt sugar and 1% pts
water. Have the cans overflowing full and be sure there are
no air bubbles in them. Then seal at once while hot and
allow the cans to stand submerged in hot water until they have
all cooled. This method far surpasses the old-fashioned
method of canning, and the fruit will retain its fresh flavor.-^-i
[A. McL., 111. This method is also vouched for by Mrs. E. F.
G., N. Y.

Peach Preserves

Pare peaches and mix with sugar and let stand over night.'
Allow 4 lbs sugar to 5 lbs fruit. Next morning, put over the
fire and boil 20 minutes, then skim out the fruit with a per-
forated spoon and spread on a flat dish to cool and harden.
Let the syrup boil until it almost begins to candy, then return
the fruit to the syrup and boil very slowly 10 minutes. Seal
in glass jars while hot. If the syrup has not cooked long
enough, the preserves are likely to ferment, and the riper the
fruit, the longer it will take to boil the water out of the syrup.
— [Mrs. A. A. W., N. C.

Sweet Pickled Peaches

Prepare a syrup of 4 lbs brown sugar, 1 qt best cider vine-


gar and 2 ozs stick cinnamon. Boil 20 minutes. Prepare
peaches by putting them a few minutes in boiling water and
^ slipping off the skins. Put enough of these peeled peaches in
the syrup to cover the bottom of the kettle, and cook until
tender. Fill glass j'ars with the peaches, pour the boiling syrup
over them and seal. — [M. B. G., Wis.

Preserved Citron Melons

Peel the melons, remove the seeds and cut into small slices
about V2 inch thick. For every 6 lbs melon allow 3 lbs sugar,
the juice and yellow rind of 4 lemons and a small piece of
green ginger root. Boil the melons in a little water about
% hour, or until they look clear and can be pierced with a
straw. Then drain, cover with cold water and let stand over
226 FARM AND H OME COOK BOOK
night. Next morning tie the ginger root in a cheese cloth bag
and water until the water is highly flavored
boil it in 3 pts
with the ginger. Then remove the ginger, add the sugar, and
when the sugar is melted, add the thin yellow peel of the lem-
ons and boil and skim until no more skum rises. Remove the
lemon peel and add the lemon juice and the sliced citron, thor-
oughly drained from the cold water, and boil all together
until the citron is quite transparent and soft, but not soft

enough to break. Can while hot in air-tight jars. [Miss J.
R. W., Kan.

Watermelon Preserves
Pare the green rind from the melon, discard the soft pulp
and seeds, using only the solid parts of the rind. Cut into
small pieces, weigh and allow 7 lbs sugar for IQ lbs melon, 2
£liced lemons, seeds discarded and a little piece of ginger root
(the ginger may be omitted if the flavor is not liked). Boll
all together until the melon is clear and the juice is thick.—
[Mrs. B. P. G., 111.

Cantaloupe Preserves

Half ripe cantaloupe or muskmelons are best for preserves.


Remove peel and seeds, cut in small pieces and for every 3
lbs melon, allow 2 lbs sugar. Put melons and sugar in pre-
serving kettle and let stand a few hours to draw the juice,
then boil until the syrup is thick and the fruit tender. Can
while hot in air-tight jars. Any flavoring that is liked may be
kidded while boiling. — [Mrs. S. B., Tex.

Preserved BIderberrieB

To 7 lbs elderberries add boiling water to cover. Let stand


about 15 minutes and then drain. Chop fine 3 lemons, remov-
ing seeds, then add them to the drained elderberries with %'
pt vinegar and 5 lbs sugar. Let boil about 15 minutes, then
skim out the berries and boil the juice down thick, after which
add the berries again and boil 13 minutes longer. Can be
put up in stone jars or discarded jars for canning, that are not
air tight. —
[Miss L, M. B., N. Y.

Canned Hnckleberries
Put
6 qts huckleberries and 2 lbs sugar In a preserving ket-
tleover the fire and let simmer gently a few minutes until the
sugar is melted, then allow them to come to a boil and boll 4

N. J.

or 5 minutes. Can at once in air-tight jars. [Mrs. C. vonW.,
CANNED BLUEBERRIES AND GOOSEBERRIES 227

Canned Blueberries
Pick over carefully and wash and drain ripe blueberries,
and stew tbem in their own juice, with a very little water
added at first to keep the lower ones from sticking to the ket-
tle. When all are well cooked through turn them at once into
warm jars and seal air tight. They will keep without sugar

and are nice for pies. [L. A. S., Me.

Canned Gooseberries—Green or Wild


Remove stems and flower ends and wash carefully in warm'
water and drain thoroughly. To 1 qt gooseberries add 1 cup
water and 2 cups sugar. Cook slowly 1 hour and then turn
Into fruit cans and seal while hot. This will keep indefinitely,
if sealed air tight and stored in a dark, cool place.
A. G., Me.

[Mrs. L.

To Can Gooseberries Without Sugar


Remove stem and blossom ends from carefully selected ripe
gooseberries and put in a preserving kettle with just enough
water to come up through them, but not quite cover them. Let
boil just long enough for the gooseberries to turn from the
original color to a clear yellow, and then pour Into jars and
seal Immediately. Canned in this way they re^tain their
natural, fresh flavor.— [Mrs. B. T. W., Mo.

Rhubarb and Gooseberry Preserves


Boil together equal parts of rhubarb and gooseberries, and
when soft, strain through a sieve, then return to the fire and
boil until it looks clear and begins to thicken. Then add
sugar of equal weight with the fruit, measured before boiling,
and boil about 15 minutes longer. Pour into jelly glasses or
jars, and when perfectly cold, cover with melted paraffine or
paper.
Wash.
This need not be sealed air tight. — [Mrs. F. E. A.,

Spiced Blackberries

To 5 qts blackberries add 1 qt vinegar, 3 lbs sugar, 1 tablesp


cloves and ^ tablesp each allspice and cinnamon. Put the
spices in a cheese cloth bag and boil them with the berries
until they are of the consistency of preserves. Remove the
spice bag and can, not necessarily air tight.
Tenn.
— [Mrs. S. Q.,
228 FARM AND HOME COOK BOOK

Canned Raspberries
Fill fruit jars with carefully selected ripe, red raspberries,
and fill full to overflowing with a thick hot syrup made of
sugar and water. Seal the jars tight and submerge them in a
tank or boiler of boiling hot water, and allow them to remain
there until they are cold. Cover the boiler and throw a carpet
or quilt over it to retain the heat. Be sure the cans are sealed
air tight. —
IMrs. R. K., Pa.

Raspberry Preserves
Make a thick syrup by boiling together 2 cups sugar and %,
cup water, and when clear add 2 cups carefully selected ripe
red raspberries, and boil 5 minutes longer. Can air tight.
This make 1 pt. — [Mrs. R. K., Pa.

To Can Raspberries Without Cooking


Wash, drain and mash ripe, red raspberries. Be sure that
each berry is thoroughly mashed. Add an equal measure of
sugar and stir, on and off, for 3 or 4 hours, or until all the
sugar is melted and the acid gases have evaporated. Then fill
into jars, pack tight and overflowing full, and seal air tight.
When opened this will taste like the fresh berries, and is nice
to use for shortcakes. — [Mrs. R. K., Pa.

Canned Strawberries
Allow 2 qts strawberries for a 1-qt jar. Select only the fin-
est berries, fully ripe and of a deep, dark color. Hull, wash
and drain 2 qts berries. Put about 2 or 3 tablesp berries on
a plate and with a fork crush each berry and mix together
thoroughly. Put these crushed berries in a preserving kettle
with 1 cup of the best granulated sugar and put over the fire
and let it heat up. When the sugar is dissolved put in what
remains of the 2 qts of berries, and as soon as they have
boiled and heated through thoroughly, carefully skim them
out, put them in a glass jar, and If the remaining syrup seems
too thin, or there is more than needed for filling the jar, let
it boil down some more and then pour it boiling hot over the
berries in the jar. Never attempt to do more than 2 qts at a
time, in the manner described above. Any remaining juice
should be boiled down to a jelly with the addition of a little
more sugar, or it may be bottled and sealed, to use as a fla-
voring for sauces, cakes, ice cream or sherbet. Be sure to use
only the best berries, fully ripe and of a dark red color, and
be sure to use only the best granulated sugar. Can and seal
while hot and use the same precautions as in canning all other
fruits.
y., Okla.
Set away in a cool, dark and dry place. —[Mrs. R. B.
CANNED AND PRESERVED STRAWBERRIES 229

Canned Strawberries Without Cooking


Fill a qt can about % full of selected ripe strawberries,
whicb have been, hulled, washed and thoroughly drained, and
then pour over them a syrup made by boiling together 5 min-
utes 1 % cups sugar and 1 cup water. Pour the syrup over the
fruit boiling hot, and seal at once. Screw down the covers as
tight as possible and then set the jars in a pail or boiler and
fill up with boiling water,, entirely covering the cans. Cover
the boiler and throw a thick cloth or carpet over it, and leave
it undisturbed until the water is cold. Then take out the jars,
and if the covers can be screwed any tighter, do so. This will
keep very nicely for a year or more, and they will be found to
be of a delicious, fresh flavor when opened.
N. Y.

[Mrs. W. G.,

Strawberry Preserves

Hull, wash, drain and mash 4 qts strawberries and put


them over the fire in a preserving kettle and bring slowly to a
boil.^ Then strain through a jelly bag, pressing to extract the
juice. To every pt juice add 1 pt sugar and boil all together
briskly about 10 minutes, removing all skum that arises to
the surface. Then, add 4 qts firm, ripe berries, and simmer
gently for 10 minutes, after which skim out the berries care-
fully, place into jars, fill with the boiling hot syrup, and seal
at once. Raspberries may be preserved the same way, with
the juice of 1 lemon added to every 4 lbs raspberries.
J. P. D.. Neb.
— [Mrs.

Baked Canned Bhabarb


Cut up rhubarb, mix with the required amount of sugar,
and put In a covered dish in hot oven, but add no water.
,When done, this will be a fine, rich sauce. Can while hot.
When rhubarb is in season, can a lot of the juice made into
a thin syrup. It will help to make a fine jelly when cherries
are ripe by using % rhubarb and Vz cherry juice.
N. Y.
—[F. W. C,

To Can Bbnbarb in Cold Water


Fresh, tender, young rhubarb need not be peeled as a rule.
Wash, cut up in small pieces, pack into cans and fill with
pure, running cold water. Let settle, then fill with water
again, fill to overflowing, and seal air tight. Keep in a cool,
dark and dry place, and when wanted, simply drain off the
water and proceed as with fresh rhubarb.
N. Y.
— [Mrs. D. W. B.,
230 FARM AND HOME COOK BOOK

Canned Bbnbarb and Strawberries


Peel rhubarb, cut in small pieces and put over Are with 1
qt sugar and a very little water. When done add 1 qt strawber-
ries, cook about 5 or 10 minutes longer, and can and seal
while hot. —[Mrs. E. F. H., N. Y.

Preserved Pumpkin

Slice 5 lbs pumpkin and 6 lemons in thin slices, discarding


seeds, add 5 lbs sugar, mix thoroughly, and let stand in an
earthen vessel about 2 days, in a cold place, after which let it
boil gently till the pumpkin is clear and almost transparent.

Can and seal. [Mrs. 0. L. C, Mass.
To Can Pumpkins or Sqnash
As soon my pumpkins or squash show signs of not keep-
as
ing, I peeland cut them up and boil them till well done in
just enough water to cover, then can and seal in air-tight jars.
The cans must be overflowing full and the juice must cover
the pumpkins, and all other canning precautions must be
strictly observed. — [Mrs. A. W. S., Pa.

Canned Sweet Red Peppers


"Wash dry 1 pk red bell peppers, cut a thin slice from the stem
end of each and remove the seeds, then cut round and round
the peppers with a pair of scissors, making strips >4 inch wide

and as long as possible in one piece, if this can be managed,
something like a one-piece apple paring. Next cover the pep-
per strips with boiling water, then drain off the water imme-
diately and repeat this if the peppers are liked very mild.
Next, put into ice water, using plenty of ice to chill thoroughly,
then drain and pack solidly in pt jars. Boil 1 qt vinegar and
2 cups sugar to the consistency of syrup, pour over the pep-
pers in the jars and seal. Keep in a cold, dark and dry place.
The above quantities will fill 4 pt jars. Peppers thus prepared
retain their pretty red color and are nice for garnishing salads
or for making cheese and pepper sandwiches.
Washington, D. C.
— [B. G. C,

To Can Cncnmbers Sweet


Select firm cucumbers about 2 inches long, wash and dry
carefully and pack in a gal jar with small pieces of horse-
radish. Bring 1 qt cider vinegar and 1 cup sugar to a boil
and pour it over the cucumbers, while boiling hot. Cover and
set away in a cool place over night. Next morning drain oft
CANNED PEAS AND STRING BEANS 231

the vinegar, boil it over again, and pour it over the cucum-
bers, and repeat this 3 mornings, after which seal air tight
and keep in a cool, dark and dry place. The can should be
full to overflowing when sealed. — tMrs. E. R. MoC, Tenn.

Cucumber Preserves
Use firm, ripe cucumbers, just turning yellow, peel, dis-
card seeds and cut in 2 or 3-inch pieces. Soak In weak salt
water about 8 hours, then drain and dry carefully with a clean
towel and drop into a boiling syrup made of 2 qts cider vine-
gar, 2% lbs sugar and % oz mixed whole spices. Put the
spices in a small cheese cloth bag. Boil slowly 20 minutes,
then take out the spice bag and boil the cucumbers in the
syrup until they are soft and transparent, after which skim
out the pieces, drain thoroughly, put them in a glass jar,,
boil syrup until thick, pour over the cucumbers, and seal.
[Mrs. J. D. C. Cal.

To Can Peas
Can peas immediately after gathering. Shell them, and.
pack them in the cans as tightly as possible without breaking-
them, add a little salt, then fill the cans overflowing full with
cold water, pouring it in until all bubbles have disappeared..
Put on rubbers and covers, but do not screw the covers tight.
Place the cans in a boiler with the usual packing on the bot-
tom and between the cans, pour in cold water within an inch
of the tops of the cans, cover the boiler, bring to a boil, and
boil for 3 hours. Then remove boiler from fire, screw the
covers on the cans as tightly as possible, and leave in the hot

water until cold. LMiss G. R.. N. Y.

To Can String Beans


Wash, drain and break in pieces tender, meaty, freshly gath-
ered, green string beans or butter beans, and cook until almost
done in well salted water. Turn into glass jars, and into each
can pour 2 tablesp hot vinegar. Fill up with the juice and seal
air tight. When ready to use, if the beans are too salty, or the-
vinegar taste is not liked, soak them a little in clear water, and
finish by cooking them with salt pork. — [Mrs. S. D. P., O.

To Can String Beans With Bacon


String tender, freshly gathered beans, break in small pieces^
and put over the fire with water enough to cover. Place a.
piece of boneless breakfast bacon in the center of the beans.
Use about 1 lb bacon to Vz pk beans. Cook until tender, then
pack the beans in cans, hot. Lay a slice of bacon on the top of
232 FARM AND HOME COOK BOOK

each, about % inch thick, cover well with the liquid in which
the beans were boiled, and seal. Be sure that there are no air
1)ubbles in the can. This recipe has been used in our family for
three generations, and if properly packed, free from air, and
sealed air tight, the beans thus canned will keep two years or
more. When ready to use, heat the beans thoroughly, and they
are ready to serve, and will be found to be as delicious as if
they had just come from the garden. — [Mrs. E. E. W., Pa

To Can Beets
peel the beets in the usual way. To each qt beets
Cook and
allow %
pt vinegar and % pt water, to which add %
cup
sugar, %teasp mixed spices, and a little horseradish, which
keeps the beets from turning white. Let all come to a boil,
drop in the beets, boil up once more, and flU the cans with
beets, being careful to cover them fully with the spiced vine-
gar. Seal air tight in the usual way. — [Mrs. L. W., Ind.

Canned Sweet Com I

Only good, deep, milky, ripe corn is worth while canning.


Pick, strip and cook immediately, the same as for table use.
Then with a sharp knife shave off the kernels, but do not cut
too near the cob. After cutting scrape the balance of the corn
and milk from the cobs, using the back of a silver knife. Use
2 tablesp salt for each qt corn and add a very little sugar, if
liked, but if the corn is sweet, sugar will not be necessary.
Put over the Are in a porcelain-lined kettle with barely enough,
water to cover and let it boil until tender, stirring frequently
to prevent burning. Fill jars while boiling hot, to within Vi
inch of the top, being careful to pack solidly and to break all
the air bubbles by running a silver spoon or fork through the
•contents. Then fill to overflowing with melted butter and
screw on the covers tightly. When opened freshen corn in
clear water, add a little milk, and it will taste like fresh corn.
— [Mrs. M. R., N. Y.

Canned Sweet Com II

Pick, cut and scrape corn as directed in recipe No. 1. Then


measure the corn and to 6 qts allow 1 oz tartaric acid. When
the corn is done, dissolve the acid in some hot water, stir it in
and cook 5 minutes longer. Then can and seal while hot.
When ready to use, heat the corn, dissolve % teasp bi-carbon-
ate of soda, in a little water or milk and stir this into the com,
adding seasoning to taste. Canned thus, I have been told that
mine tasted just like the canned, tinned corn bought in stores.
'

— [No name.
CANNED CORN AND TOMATOES 23S

Canned Com Salad

^To 18 ears green corn, cut from the cob, add 4 large onions,
J^green peppers or 1 ripe pepper, 1 large white cabbage, all
CBopiwd fine, scant % cup salt and 1 qt vinegar. Cook about
15 minutes. Boil together 1 qt vinegar, 2 tablesp ground
mustard, 1 teasp cinnamon, 2 cups sugar and 1 scant cup flour.
When done add to the above mixture and cook all together
until thoroughly mixed and heated through. Can hot and seaL
I— [R. W., Mo.
Canned Com and Tomatoes
Select perfectly sound, ripe tomatoes and full tender corn.
Peel the tomatoes and remove the green cores. Cut and
scrape the corn from the cob and boil the corn and tomatoes
together, allowing a cup of tomatoes to a qt of corn. Salt, boil
until done and can in the usual way. —[Mrs. J. L. R., O.

Green Tomato Preserves


For each lb green tomatoes allow % lb sugar, and % lemon.
Melt the sugar in a very little water, add the grated rind and
juice of the lemon then put in the green tomatoes, washed,
trimmed and cut in quarters, but not peeled. Cook gently
until tomatoes are tender and transparent. If desired, a little
ginger root can be cooked with the tomatoes, or the preserves
can be flavored with cinnamon or cloves. This will keep with-
out sealing air tight, but it is better to put up in small jars, as

it is so rich that only a little is wanted at a time. [L. S., Me.

,To Can Bipe Tomatoes


Use only good. Arm, ripe tomatoes, discarding all doubtful
and imperfect ones. Peel with a sharp knife, or by scalding
them in hot water a few minutes, cut out all the hard parts,
and cut the tomatoes in halves or quarters, according to their
size. Put in a perfectly clean preserving kettle of agate ware,
©r porcelain lined, and be sure that no taste or odor, or any
sign of its previous contents are noticeable. Set on the back of
the stove a few minutes to extract the juices, then draw to the
front and let them boil 15 or 20 minutes, or until tender, and
thoroughly heated through. A little salt to taste may be
added, if desired, but it is not necessary, and the tomatoes may
be strained or not, before canning. I think it is better not to
strain them. Have the sterilized jars and covers ready in the
usual way, fill up the jars with the boiling hot tomatoes, pass.
a silver fork or spoon through the contents to cut the air bub-
bles, shake the jar gently to settle contents, and when you are
absolutely sure that it is packed as closely as possible, and
234 FARM AND HOME COOK BOOK
there are no more air bubbles in the can, fill to overflowing
with the juice and screw on the hot covers as tight as possible.
Put no more of the juice in the cans than necessary. The sur-
plus juice can be bottled and sealed separately and used for
soup flavorings, etc. If the tomatoes were good, and no
-

decayed spots or particles were allowed to slip in, and if the


jars and covers were properly sterilized, and the rubbers were
new, and the covers fitted perfectly, and if no air was canned in
with the tomatoes, then there is absolutely no reason why they
should spoil. Be absolutely sure that the jars are sealed air
tight, and when cooled brush edge of the lids with melted par-
affine. Do not lift the cans by the tops as this would loosen
the lids. Slip a paper bag over each can, and store in a cool,
dark and dry place. It is best not to attempt to can tomatoes
on a very hot, or sultry day, when the air is damp and full of
unwholesome germs, and it is also best not to attempt to do
too much canning in one day. —[A. G., Mass.

Spiced Ripe Tomatoes

To 12 lbs ripe tomatoes, peeled and sliced, add 4 lbs brown


sugar, 1 gt vinegar, 1 tablesp each allspice and cloves and 2
tablesp cinnamon. Cook until thick, stirring often to prevent
scorching, and seal while hot. —
[Mrs. W. G., Mo.

To Can Dandelion or Other Greens


Pick the dandelion greens before they are in bud or blossom,
digging down deep for them. Discard all the tough leaves and
buds, wash and rinse thoroughly, and cook until tender in
salted water. Then drain and pack into the cans while hot,
and fill with clear, boiling hot water, and then screw on covers
loosely. Be sure that there are no air spaces or air bubbles
left in the cans. Place the cans in a boiler of water, proceed-
ing in the usual manner, and boil for 15 minutes, after which
seal tight. Beet, mustard, spinach and other greens can be
'Canned in the same way. — [B. F. H., Me.

Cherries should be washed well several times to remove that


strong taste so common to cherry preserves.
Mo.

[Mrs. M. M. B.,

Mulberries will not keep if canned alone. They should be


combined with gooseberries, or with the juice of rhubarb.
[E. H.. 111.

The best apples for preserving are the old-fashioned "sweet-


ing," as they will not boil to pieces like tart apples. They
>requlre the same proportions and treatment as the peach.—'
f Mrs. A. A. W.. N. 0.
Jellies, Jams and Marmalades
lY the time winter sets in, jellies, jams and
marmalades are in great demand, and it
therefore behooves the careful housewife
to put up a goodly supply of these delec-
table sweets. When made at home from
good material, by the following recipes,
they will prove to be as palatable as they are wholesome.
For jellies, fruit not yet fully ripe is best, and for jams,
marmalades or "butters" (which are almost identical in
composition), fully ripe fruit may be used and such that
are not perfect enough for canning whole, but are never-
theless all right for cutting up and boiling down with
sugar. It is a waste of time and sugar to try to use fruit

that is not good therefore, don't.

Some Jelly Bnles

The principal rules governing jelly making from fruit,


applicable to almost all kinds of berries and fruits, are as
follows: Berries or fruit should not be too ripe. They are in
the best state just before ripening. Use only sound fruit,
pick over carefully, wash and drain, mash, and put over a
slow flre to extract the juices. In the case of very juicy
fruit, water need not be added, and for others a very little

water will do just enough to prevent burning. When done
and the juices run freely from the fruit, turn into a jelly bag
and let drain all night. Do not squeeze the bag to extract
the juice, unless the recipe especially calls for such a proceed-
ing, as otherwise the juice will become cloudy. The pulp
that remains can often be used for jams or marmalades or
pies, with the addition of sugar and spices.
In the morning measure the juice, and then measure out
the same quantity of sugar, or a little less in the case of
naturally sweet fruit. Put the sugar in the oven to heat,
but be careful not to let it burn. Put the juice over the
fire in a granite or porcelain-lined kettle kept strictly for
such purposes, and allow it to boil briskly from 15 to 20
minutes. Then add the hot sugar, stir until dissolved, and
boil 5 to 10 minutes longer. Test, and remove from the
flre as soon as it Is ready to "jell." Pour at once Into clean.
236 FARM AND HOME COOK BOOK
•warm, dry glasses, placed on a folded towel wrung out of
hot water, cover with mosquito netting, and let get cold.
The next morning cover the top of the jelly in each glass
•with fitted rounds of white paper dipped In hrandy or alcohol,
and either pour over a layer of melted parafflne, or cover with
several layers of paper, securely tied down over the sides of
the glasses. Set away in a cool, dry and dark place.
Mass.

[A. &.,

About Preserving Kettles and Jelly Bags


Never use a kettle in which meats, vegetables, pickles, etc.,
have been cooked, for canning or sweet preserving, no matter
how carefully you may clean it. It 'will always retain some of
the old cooking flavor and mar the preserve products. It is
economy to keep one or more good granite or porcelain-lined
kettles specially for jellies, jams and marmalades. Clean at
once after each using, and do not be content with the ordinary
washing, but fill with hot water, add a teasp of baking
soda, and let stand a while to sweeten the kettle, and also
to remove fruit discolorations. Never use rough scouring
soap to clean the inside of a preserving kettle, as that would
ruin the enamel and cause the contents to burn so much more
easily.
Jelly bags are best made of cheese cloth, of one or two
thicknesses. Some cooks prefer flannel, claiming that the
juice will come through this clearer. If the jelly bags are
made in pointed, oval shape, about 12 inches wide (double)
on top and tapering down to 3 or 4 inches at the bottom,
that will be found to be much more convenient and satis-
factory. A
cheap wire extension arm used for hanging up
bird cages is a great convenience in the kitchen in preserving
time. The jelly bag can be hung up oh this, and the drip
vessel placed -on a chair directly beneath. If flies or gnats
are plentiful, envelop the bag, bowl and chair with a mosquito
netting. —[A. G., Mass.

Spiced Apple Jelly

For % pk sour apples allow 2 pts vinegar, 1 pt water,


1% ozs stick cinnamon, and 1 oz whole cloves. Boil all
together, and drain through a jelly bag over night. For
every pt juice allow 1 lb sugar, and boil until it jellies. This
Is nice served with meat. — [Mrs. H. J. T., Vt.

Apple JeUy
Wipe the apples carefully, remove stem and blossom ends,
cut out affected parts, and cut in quarters, discarding all
wormy apples. Put over the fire in a preserving kettle with
APPLE AND CURRANT JELLY 237

cold water to half coTer. Cook slowly until tie apples are
soft. If a few elderberries or blackberries are cooked with
the apples the color will be much improved. Strain through
jelly bag over night. Next morning measure juice and for
each cup allow % cup sugar. Set sugar in oven, boil the
juice 20 minutes, add hot sugar, boil 5 minutes longer, and

then turn into jelly glasses.. [Mrs. C. J. H., Vt.

Apple and Grape Jelly


Cook grapes and apples separately until soft, then drain
in separate bags over night. To 1 part grape juice add 2
parts apple juice, and allow two-thirds as much sugar as you
have combined juice (measured before boiling). Add sugar
hot to juice, after it has boiled 20 minutes, and let boil a few
minutes longer, or until
Mich.
it is ready to — [Mrs.
"jell."^ J. J. C,

Quince Jelly
This may be made of parings, if a little of the whole
fruit is added, but all seeds must be removed, and blossom
and stem ends. Almost cover with cold water, cook until
very soft, then strain through a jelly bag over night. Allow
% pt sugar to 1 pt juice. Boil the juice from 15 to 20
minutes, skim, and then add sugar which should have been
thoroughly heated in oven. Let boil up a few minutes, and
then turn into glasses. One-half quince and one-half apple-

makes a very nice jelly. [Mrs. J. L. R., O.
Red Currant Jelly
Select not too ripe currants, pick over carefully, put them
in a preserving kettle, and let stand on back of range until
juices draw. Stir occasionally until skins are broken, and
then pour into jelly bag and let drain over night. To each
pt juice allow 1 pt sugar. Put sugar in oven to heat, put
juice over Are, and boil and skim 20 minutes, then add hot
sugar, until melted, and let boil up again a few minutes,
after which remove from Are and fill at once into jelly
glasses. Let them stand in the sun as long as possible that
day, but be careful to cover the glasses with a netting to
prevent any flies from falling in. Jelly made by this formula
will be clear, and have that sparkle so much admired and
Other berry or fruit jellies can be made in the
desired.

same manner. ^[L. E. B., Ind.
Black Currant JeUy
Boil black currants in almost as much water as you have
fruit. Drain in jelly bag over night, and for each qt juice
allow 1 pt sugar. Boil 3 hours. Black currant needs longer
boiling then other jellies.—[Mrs. A. L. C, Okla.
238 FARM AND HOME COOK BOOK
Grape Jelly
Use grapes that are just beginning to ripen, but not quite
ripe. Pick, wasli and boil slowly with a very little water
about 15 minutes. Strain through, jelly bag over night,
then heat juice to boiling point, add an equal quantity of
sugar, thoroughly heated in oven, and boil briskly about 5
minutes, and then turn at once into jelly glasses. Green
grape jelly can also be made by this recipe. —
[R. M. P., Mass.

Green Grape Jelly

Wash and pick over grapes carefully, partly cover with


iwater, and boil until soft, stirring and mashing while
let
they are cooking. Turn into jelly bag and let drain over
night, then boil juice 20 minutes, skim, and to each pt juice
{(measured before boiling) allow 1 lb sugar, heated in the
oven. Let boil up a few minutes, and then turn into jelly
glasses. — [No Name.
Cranberry Jelly

Use not too ripe red berries. Pick over carefully and wash
and drain. To 2 qts berries allow 1 scant pt cold water, boil
briskly about 15 minutes, then turn into a jelly bag and drain
over night. In the morning bring the juice to a boil, add
2 lbs sugar, which has been thoroughly heated in the oven,
and boil all together about 20 minutes, stirring constantly.
[M. B., 111.

Elderberry Jelly

Put the elderberries over the flre with barely enough water
to cover, and when done turn them into a jelly bag and drain
over night. When making elderberry jelly I always squeeze
the jelly bag to get out the good clear juice. Measure the
juice and for each pt allow 1 lb sugar. Bring the juice
to a boil, and then boil 20 minutes, add the sugar which
should have been heated thoroughly in the oven, let it boil
up thoroughly once more, and pour into jars. This will not
get solid like other jellies. We
like to eat it with pancakes
In the winter. —
[Mrs. E. B., N. T.

Barberry Jelly

Boil together until soft 4 qts barberries and 12 large, sour


apples, adding no more water than necessary. Let drain over
night, and for each pt juice allow 1 pt sugar. Put juice over
flre with juice of 3 oranges, a little of the thin orange peel,
,(but none of the white part) and %
lb seedless raisins. Boil
GOOSEBERRY AND STRAWBERRY JELLIES 239'
r

until orange peel and raisins are soft, then carefully skim
these out, add the sugar, which should first have been
thoroughly heated in the oven, and boil about 15 minutes. —
[Mrs. W. H. M., Mass.

Gooseberry Jelly

Carefully pick and wash the gooseberries, and to each pt


allow % pt water. Simmer until berries are all broken, then
turn into jelly bag and let drain over night. Measure juice
and boil briskly about 15 minutes, then stir in an equal
amount heated sugar, and boil steadily about % hour. —
[L. E. B., Ind.

Baspberry or Blackberry Jelly

Pick berries over carefully, wash and drain, and put over
firewith just enough water to keep from burning. Stir and
mash while cooking, and when well done, turn into jelly
bag and let drain over night. Do not squeeze the bag if you
want nice, clear jelly. Boil and skim juice about 10 minutes,
then measure, and for each pt juice allow 1 pt sugar. Heat
sugar and add it to the boiling juice. Boil about 15 or 20
minutes, or until it is ready to "jell." —
[Mrs. A. C, Va.

Cherry Jelly

Sour cherries, not too ripe, are best. Wash and drain, add
a very little water, and let simmer slowly %
hour, then turn into
jelly bag, and let drain all night. For 2 cups juice allow 1 %
cups sugar. Bring juice to boiling point, boil 20 minutes, then
add sugar, which should have been thoroughly heated in the
oven, boil up briskly for another few minutes, and turn at
once into jelly glasses. The jelly will be firmer if part %
currant juice is added to the cherry juice.
P., N. H.

[Mrs. O. M.

Plnin Jelly

Choose plums that are not too ripe and put over fire with
water enoijgh to half cover. Boil until soft, turn into jelly
bag and let drain over night. Measure juice, add an equal
amount sugar, and boil and skim. When it is ready to "jell,"
which will be when it is thick enough to drop slowly from a
spoon, turn at once into jelly glasses. —
[Mrs. F. M. C, Tex.

Strawberry Jelly

Use only fine colored, fresh berries; pick over carefully,


wash and drain, and put in a porcelain-lined kettle on back
240 FARM AND HOME COOK BOOK

of range to draw juices. Stir and mash with, a wooden spoon.


When juice runs freely, turn berries into jelly bag and let
drain over night. Allow 1 lb sugar for each pt juice.- Let
juice boil about 15 minutes, then add heated sugar, and' boil
10 minutes longer. The left-over pulp can be used for jam.
£F. L., Wis.

Bhnbarb Jelly

To 4 qtsrhubarb cut in small pieces, but not peeled, add


about % or% qt washed cherry leaves, about 1 pt fresh
water, and cook slowly until rhubarb is tender. Strain through
a jelly bag over night. For each pt juice allow 1 pt sugar.
Bring juice to a quick boil, boil about 20 minutes, skim,
and then add sugar, which should have been previously heated
In the oven. Boil briskly another 5 minutes, and then turn
at once into jelly glasses. Instead of cherry leaves, orange
juice can be used as a flavoring. The cherry leaves will im-
part to the rhubarb a delicious flavor of cherries.
V. L., Me.
— [Mrs. W.

Tomato Jelly

Wash, drain and cut in halves 4 qts yellow tomatoes. Boil


until soft, then turn into jelly bag and let drain over night.
Allow % cup granulated sugar for each cup juice. Let juice
boil 20 minutes, then turn in the sugar, heated, and boil
about 15 minutes longer. I allow 1 slice lemon, pits removed,
to every qt juice, and skim lemon out just before turning
jelly into glasses. —[Mrs. G. W. A., Pa.

Rules for Preparing Jams and Marmalades

Fully ripe fruit or berries can be used for jams, but it will
not pay to use over-ripe fruit. Berries should be carefully
picked over, washed and drained and put on the back of the
stove in an agate or porcelain-lined kettle with 14 or %|
the amount of sugar. Stir and when the sugar is melted,
bring the kettle to the front of the stove and let the Jam
boil until it begins to thicken, which will be from 20 to 30
minutes. Stir frequently to prevent burning and skim off
all skumthat rises to the surface. Apples, peaches, pears,
etc.,should be peeled, cored and quartered and if the fruit
is not juicy enough, add a very little water. Jams may be
put up the same as jellies, in glasses or jars, and no air-
tight sealing is necessary, a layer of melted parafSne and a
cover of paper being sufficient. Set away in a cool, dark and
dry place.-— [A. G., Mass.
PREPARING WATERMELON RIND FOR 'PRESERVES.
MAKING PINEAPPLE PRESERVES.
APPLE AND CRABAPPLE JAMS 241

Uncooked Jam and Jelly

This is my most valued recipe and my cold jam and jelly


are considered by the family as quite superior to anything
else in the way of canned fruit, retaining as they do the delicacy
and delicious flavor of the fresh fruit. Berries are especially
adapted to this method of preserving, although I suppose any
soft acid fruit could be used. I have used very soft, ripe
apricots with success. Currants should be used with rasp-
berries to supply the necessary acidity. Take equal parts
of perfectly fresh, ripe fruit and granulated sugar. Thor-
oughly mash fruit or put it through a colander or fruit press
anything that will reduce it to a smooth pulp. Add sugar
and stir with a wooden spoon for % hour or more, until
you feel certain every grain of sugar is dissolved, as in this
lies the secret of its keeping. Then pour immediately into
glasses and set uncovered in a cool, dry place for a week
or so, until a thin sugary crust has formed on the top, when
it may be covered like any jelly and set away, being careful
to keep it in a cool place. It will be firm and solid as jelly
after standing a few days. Of course for jelly the juice must
be strained.— [Miss N. S. C, Cal,

Apide Jam
Weigh equal quantities brown sugar and good sour apples,
add very little water to sugar and boil until syrupy. Then
add apples, peeled, cored and quartered, grated rinds of 2
.

or 3 lemons and few pieces white ginger. Boil until apples


look clear and yellow. This resembles foreign sweet-meats.

On no account omit the ginger. [Mrs, L, "W. B., R. I.
Grabapple Jam
Wash crabapples and put in a kettle with barely enough
water to cover. Simmer until they can readily be reduced
to a pulp with a potato masher, then strain through a coarse
sieve, measure and to 1 part pulp add % part sugar. Return
to fire and cook slowly about % hour. Pour into glasses
and seal with paraflSne.— [Mrs. J. H. C, N. Y.

Elderberry Jam
To % part elderberries add 1 part tart apples, and to
every lb of this mixture add %' lb sugar and a very little
water, if necessary. Flavor with lemon juice or any preferred
spices.
H.. Mo.
Boil until the consistency of apple butter. —
[R. A.
242 FARM AND HOME COOK BOOK
Cherry Jam
Stone 3 lbs cherries, stir in 2 lbs sugar, let stand 10 oi
12 hours, then boil slowly until converted into a smosth
jam. —
[E. K.. Mass.

StraTrberry Jam
Hull, wash and drain the berries, mash, add an eaual
quantity sugar or a little less sugar if very sweet jamT< are
not liked, put over a slow flre, bring to the boiling point
and boil about 20 minutes. Test by taking out a teaspoonful
on a saucer, and if the liquid does not jelly when cool, boil
a little longer. About % part currants added to the straw-
berries is a great improvement. — [A. G., Mass.

Baspberry and Blackberry Jam


To each lb berries add %, lb sugar, and if berries are not
juicy enough, a very little water. I always add some currants
to raspberry jam as they provide just the necessary acidy
flavor. Some people like a little cinnamon flavoring. Boil
until it thickens and the juice is ready to jelly. Put away
in glasses or jars and seal with paraffine. —
[A. G., Mass.

Rhubarb Jam

To 2% lbs rhubarb, cut in small pieces, add 2 lbs sugar,


1 cup vinegar, 1 teasp cinnamon and %
teasp cloves. Boil
about %hour and when thick pour in glasses and seal with
paraflSne. —
[A. McL., 111.

Wild Cherry and Grape Jam

Boil 2 gals wild cherries with barely enough water to


cover them, until they are soft enough to rub through a sieve.
In another vessel boil 1 gal green grapes the same way, and
afterwards combine the pulp of the two with %, as much

sugar as pulp, and boll together about 2 hours.^ [Mrs. J.
K., Neb.

Cold Currant Jam


Stir well together equal parts mashed currants and granu-
lated sugar, let stand over night, then stir up again and
pour into glass jars, seal, and keep in a cool place. Be sure
every currant is mashed. This is nice to serve with roast
meats.— [Mrs. D. J. C. N. Y.
PLUM AND PEACH JAMS 243

Baked Gooseberry Jam


Use gooseberries tbat are not too ripe, place a layer in an
earthern or granite-ware vessel, cover with sugar, put in
another layer of gooseberries, cover with sugar again, and so
on until the pan is almost filled. Then add 1 pt water to every
6 lbs gooseberries, place in a moderately heated oven, and
leave it there till the sugar is converted into a syrup and the
contents begin to boil. Put up in small jars, not forgetting
to pour a fine sheet of paraffine over the top, which will
prevent moulding. — [F. L. B. R., Ct.

Tomato Jam
To 4 lbs peeled and sliced ripe tomatoes, add 2 lbs sugar,
1 pt vinegar and salt, cinnamon and cloves to taste. Cook
till thick, like fruit jam. —
[Mrs. J. B. M., N. Y.

Rhubarb and Baspberry Jam


Peel and cut rhubarb in small pieces and for each lb allow
1 lb raspberries and 2 lbs sugar. Boil together slowly and
steadily until it jellies when a little Is tested on a cold
plate. Strawberries and rhubarb may be combined in the

same way. [Mrs. N. M. P., N. H.
Damson Jam
Allow % lb sugar for each lb fruit. Wash fruit and boil
with just enough water to prevent scorching. When soft
press through a colander, then return the pulp to the kettle,
add the sugar and a few blanched kernels of the plums. Boil
gently until the consistency of jelly, skimming off the skum.
After it has cooled off a little, pour into small earthern jam
pots, jelly glasses or jars. Damson jam is an excellent side
dish to serve with meats, game or poultry. —[O. M. P., N. H.

Baked Peach Jam


Use ripe, perfect fruit, pare and remove the stones, mash
as fine as possible, turn into an earthemware or agate dish,
place in a hot oven and cook for ah hour or more. Then put
in about half as much sugar as there is fruit and cook 1
or 2 hours longer, or until the consistency of jam.
R., O.
—[J. L.

Apricot Jam
Select good, ripe fruit and to every lb, after peeling and
stoning, allow % lb sugar. Crack a few of the stones, take
244 FARM AND HOME COOK BOOK
out the kernels and blanch them, after which add them to
the fruit with the sugar. Cover well and let stand over
night. The following morning put over the fire and boU
slowly about 1 hour or until the CMisistency of jam,
N. L. R.. Ct.
[Miss —
Gbeny Marmalade
Remove stones from cherries, crush the stones, put in a
kettle with a small quantity of water, and boil until the
flavor is extracted. Put fruit in a preserving kettle, add
a little clear water and boil until reduced to a pulp, stirring
frequently with a wooden spoon to prevent sticking. For
each lb fruit allow %
lb sugar and add sugar to the straln«d
water in which the stones have been cooked and boil until
transparent bubbles appear en top. Pour this syrup over the
fruit and continue boiling and stirring until thick and smooth.
.

[A. G., Mass.

Orange Marmalade
Boil the thin yellow peel (none of the white rind) of 1 doz
ripe oranges in just enough water to cover. When tender, drain
off the water and chop the peel in fine pieces. Peel the oranges,
pull to pieces, and discard all the white parts, fibre and seeds,
and add 1 cup sugar to each cup orange pulp. Let this
stand until the sugar Is dissolved, stirring frequently, then
add the boiled and chopi)ed orange peel and boil all together
about 20 minutes. If the oranges are not tart, the juice of
1 lemon may be added. —
[Mrs. H. L., Va.

Qnlnce Marmalade
'The fruit should be quite ripe.Peel, quarter and core, and
cook until soft in a very water, then rub through a
little
sieve, weigh the pulp, add an equal weight of sugar, and boil
slowly until of the proper consistency. — [Mrs. A. C. McP., O.

3Ilxed Fmlt Marmalade


Take %pk each peaches, pears, apples and quinces. Pare,
core and slice at night, pack into a porcelain-lined kettle in
alternate layers of sugar and fruit. Allow % lb sugar to
1 lb fruit. Next morning put over a moderate fire and cook
about 6 hours, stirring frequently with a wooden spoon.
[R. R., Md.

Mnskmelon Marmalade
Peel and cut up muskmelons, discarding the soft puly
and seeds. Cut the melon in small pieces, add a very little
APPLE AND PEACH BUTTERS 245

water and the juice of 1 lemon to every 2 melons. Boll until


thick, then measure and add % as much sugar, and boil
again until very thick.— [Mrs. P. J. S., Tex.

Watermelon Marmalade
Cut out the red meat from a ripo watermelon, discard the-
seeds, squeeze out the juice, add % as much sugar as there
Is juice and boil down to a thick syrup, then put in the
chapped red pulp and cook until clear. Seal.
Tex.

[Mrs, P. J. S.,

Cranberry and Quince Marmalade

Cook cranberries with a very little water until soft, and


rub through a colander. Proceed the same way with quince
cores and peelings and mix together equal quantities of each
pulp. Add 1 cup sugar to every 2 cups of the mixture and
cook until it is the consistency of marmalade. This is nice
served with chickeA. — [L. E. C, Cal.

Apple Batter

Bring 10 gals sweet cider to the boiling point, then add


1 bu apples, peeled, cored and quartered. Let boil, skim
the froth as it rises, and stir frequently. When it has boiled
down about half, add sugar or molasses to suit taste and boil
again until a little when put on a cold dish and cooled will
form a nice crust on top. Add a little cinnamon and cloves,
or any spices to suit taste, and put away in crocks or jars.—
[Unidentified.
Crab Apple Batter

Wash % bu crab apples, trim oft blossom and stem ends,


cut each apple in half, and remove any wormy parts. Put
in a preserving kettle over the fire, cover with cold water,
let boil until very soft, and after it has cooled a little, rub
through a wire sieve. To 3 cups of the sifted pulp, add 1
cup sugar, let come to the boiling point and boil 20 minutes.
[Mrs. D. L. A.. Ore.
Peach Butter

Select ripe peaches, peel, remove stones and defective parts,


cut in small pieces and put over the flre in a porcelain-lined
kettle with a very little water. Boil slowly until soft, then
press through a colander and to each qt of the strained
pulp, add 1% lbs sugar. Boil slowly 1 hour, stirring fre-
quently to prevent burning. If liked, this jam can be seasoned

sparingly with cloves, cinnamon or allspice. [Mrs. C. C, N. D.
246 FARM AND HOME COOK BOOK

Plum Butter
Wash, put Into a kettle, cover with water, boil until thor-
oughly cooked, then let cool, and rub through sieve or
colander. A medium sized muskmelon added to every 2
qts of plums greatly improves the flavor, but may be omitted.
For each lb fruit pulp, allow % lb sugar. Boil gently about
3 hours. Skim well and stir often. Put into glass jars
and seal —
tight.[Mrs. W. S., Neb.

Tomato Butter
Peel 10 lbs ripe tomatoes, add 4 lbs apples, peeled, cored
and quartered, and put In a preserving kettle over a moderate
fire. Let boil about 1 hour, stirring occasionally to prevent
scorching, then add 8 lbs sugar, the juice of 4 lemons, and 1
tablesp powder ginger. Cook slowly and stir frequently, till
reduced to the consistency of marmalade.
Kan.

[Miss J. B. W.,

Pumpkin or Squash Butter


Peel pumpkins^, remove pulp and seeds, cut into small
pieces and stew in a very little water until soft, then add
% as much sugar and spices to suit taste, and boil down until
very dark or until it cannot boil any longer without sticking,
stirring constantly. Put up boiling hot in fruit jars. Squash
butter is made the same way. To dry pumpkin, stew until
soft in as little water as possible, then mash fine, adding 1
tablesp sugar or molasses to each pt pumpkin, and stew slowly
until it is almost dry. Spread about 1 inch thick on greased
pans and place in a moderate oven till thoroughly dry, turn-
ing around when necessary. After It Is dry and cold put up
in paper bags and hang in a dry place. Soak pieces of this
in a little water over night when wanted for pies.
C. T., Ore.

[Mrs. J.

Grabapple Tumble

To 7 lbs crabapples, quartered and cored, but not pared,


add 1 lb sugar, 2 lbs seeded raisins, and yellow peel and pulp
of 2 oranges, discarding seeds and white parts. Cook all
together with just enough water to dissolve sugar. When
done It should be of a thick, honey-like consistency, and a
clear, reddish amber In color. This will make about 1 gal

and will keep Indefinitely, sealed In a jar. [Mrs. B. G. F.,
N. Y.
Spiced Cranberries
Tie up In a small cheese cloth bag, 2 tablesp ground cinna-
mon, 1 tablesp ground cloves and % tablesp ground allspice.
FBUIT HONEY AND PASTE 247

and simmer slowly %


hour in 1 cup water. Then add to the
spiced water 7 lbs cranberries, 3 %
lbs sugar and 2 cups cider
Tinegar. Cook slowly until as thick as marmalade. Pour
Into glasses and when perfectly cool, seal with melted paraf-
flne, or cover securely with paper. —
[N. M. P., N. H.

Quince Honey

Peel and grate 3 or 4 good sized, ripe and juicy quinces,


and add to a briskly boiling syrup made of 3 pts sugar and
1 pt water. Boil 20 minutes after the quince has been added.
As quick as the quinces are grated, turn them into the
syrup. Allow the kettle to stand on the back of the stove
until all are in. — [Mrs. D. A. F., Pa.

Fig Paste

Wash and cut fine 1 lb figs, add 1 qt cold water, bring slowly
to the boiling point, and then cook slowly 1 hour. Next add
3 cups sugar, and cook until it thickens like jelly when a little
of it is cooled. Settle in jelly glasses. This is very nice to
eat with warm biscuits, or for layer cake, and is excellent
to make sweet sandwiches for the children's lunch.
J. D., N. Y.
[Mrs. —

It is best not to try to make large quantities of jellies or


jams at one time. When made in small quantities a quart or
— —
two at a time ^they turn out much better. [A. G., Mass. —
A
little lemon juice added to blackberry jam when it is
boiling improves the flavor. [No name. —
If you object to the raspberry and blackberry seeds in jam,
run them through a fine wire sieve after boiling the berries
until soft, and before adding the sugar. —
[A. G., Mass.

By adding % apple pulp to % blackberry pulp, a nice jelly


of improved flavor is obtained. — [A. G., Mass.

For strawberry jam, I use the following proportions: 4 lbs


stsawbarries, 2 lbs sugar, 1 pt currant juice. —
[L. E. B., Ind.

An open box of thyme placed In the closet in which jams,


jellies and preserves are stored will prevent mould from
gathering; on them. —
[Mrs. M. A. P.. Hi.
24 S FARM ANB HOME COOK BOOK
Jelly Jottings

When making peach jelly it is an improvement to add some


sour apples. This will help to make the jelly more firm.

UWhen making elderberry jelly add a few green grapes to



supply the necessary acid more or less grapes, according to
how ripe the elderberries are.
Save the nice peelings when canning peaches; put some
apple parings with them, and oook together. More or less
apples can be used as de^red, as long as there are not apples
enough to kill the peach flavor.

Ripe blackberry jelly is improved by adding a few unripe


or red ones when cooking. Cook the same day the berries
are gathered. —
[Mrs. J. F. B., Pa.

By using different colored fruit together one can have


several kinds of j«Ule3 —white peaches and light colored apples
will make the jelly light, and by adding red apple parings one
can obtain various shades of red.

Filled jam or jelly glasses should not be covered until the


contents are thoroughly cold, as otherwise the evaporation will
cause a mould to form on top. —
[A. G., Mass.

Blanch 3 or 4 peach kernels, chop fine, and add to the


peach marmalade to improve the flavor. Add juice and rind
of a lemon, or some essence of cinnamon can also be used for
flavoring. —[No name.

If tart apples can not be obtained when making jelly, the


juice of 1 or 2 lemons added to the syrup is sufficient to im-
part the desired flavor, and will aid in making the jelly
firm. —[R. R.. Md.

\ Add a small cup of rhubarb juice to each qt of grape pre-


serves or jelly.This will prevent the formation of those
crystals in grape preserves, otherwise called "grape sugar."
The acid in the rhubarb neutralizes this "grape sugar." —
[Mrs. A. B., Col.

Equal parts of strained plum or pear pulp, boiled down


with sugar like any other marmalade, makes an agreeable
change. The plums being acid and the pears insipid, they
combine very nicely. Apples and plums can be combined in
the same way. Allow % lb sugar to each lb of fruit. [Mrs. —
W. S. G.. Mo.
PickIin^s=Soup and Sweet
VERY housewife who can procure or has
at her disposal the necessary ingredients,
is, or should be, interested in pickling
recipes, sincepungent and spicy relishes are
generally considered necessary adjuncts to
a well equipped table. They can be made
at home at small expense and with little trouble and
expenditure of time. The bulk of pickling is done in the
cooler months of fall, and if only therefor alone, the work
is or would seem to be much less laborious than the can-

ning and preserving, which must be done during the warm


summer season, when most of the fruit ripens. When the
directions call for air-tight sealing, the usual canning pre-
cautions should be carefully observed. Good vinegar, sugar
and spices are as necessary to success as good fruit and
vegetables, for however fine the latter may be, if the former
are of an inferior quality, the finished product will be most
unsatisfactory. Among the following are a choice variety
of pickling recipes, sour, sweet and spicy, which can be
varied or modified to suit individual tastes.

To Salt Down Cncnmbers For Pickles


Have ready a perfectly clean jar, crock, or keg whether
the receptacle is glass, stone, or wood is immateria,!, as loug
as it is clean and does not leak. Use only good, firm cucum-
bers, not too large, and cut them from the vines with a pair
of sharp scissors, leaving about %
inch stem on each. Never
pull them from the vines, and always handle them carefully
so as not to bruise them. Wash clean and wipe dry. Put a
2 or 3-inch layer of coarse salt in the bottom of the keg, then
a layer of closely packed cucumbers, cover with salt, and pro-
ceed in this way until all the cucumbers are used, topping off
with a layer of salt, and over that a layer of freshly picked

grape leaves. Use plenty salt there is more danger in using
Pour in cold, hard water to cover,
too little than too much.
put a clean white cloth over the top, tucking in the edges
snugly down the sides, then put in an inverted plate, or a
hard board to fit, and weigh it down with a large, clean stone.
250 FARM AND HOME COOK BOOK
to keep the cucumbers well under brine. Cover the keg and
set away in a cool place. Cucumbers may be added from time
to time as they are gathered, with some more salt, until the
crock is full. Be careful to keep the cucumbers always well
under the brine, and if there should be too much brine, throw
some of it away. When removing cloth, plate, and stone, do
60 carefully, and if any scum has gathered, wash thoroughly
before returning to the crock. When the pickles are wanted
for table use, take out enough to last about one week, freshen
them in clear, cold water baths, until they are plump and Just
right to the taste, changing the water frequently and tasting
a pickle occasionally to see if it is too salty. The pickles are
then ready to be put in cold vinegar with any preferred spices,
and in about 10 hours or less they will be ready for use. A
small bunch of dill put in the vinegar impd,rts a delightful
flavor. Cover the jar, and set in a cool place. —
[A. G., Mass.

To Salt Down String Beans

Select firm, meaty, juicy and tender beans. Wash and drain,
string and break or cut up in small pieces. If the beans are
large and meaty, and cut up fine, on the bias, the result will
be much more satisfactory. Pack the beans into a crock in
alternate layers with salt, beginning and topping off with a
layer of salt. Keep in a moderately warm place so the salt will
dissolve and form a brine, which should cover the beans well.
Beans and salt may be added from day to day until the Jar is
full. Then cover inside with a clean cloth, plate or board and
weight down with a clean stone. Be sure that the brine covers
the beans. Cover the crock, tie over with cloth or paper, and
set away in a cool place. —
[E. R. G.. R. I.

To Down Whole Bipe Tomatoes


Salt

Ripe and perfectly sound tomatoes may be kept for winter


use by simply packing them carefully in large stone jars and
pouring over them a very strong brine. Cover tight to keep
out the air. When wanted for use, take out the required
number of tomatoes and soak them 24 hours in cold water.
They can then be peeled and sliced, and will taste as though
they had just come from the vines. —
[Mrs. E. L., Mass.

Cucumber Pickles I

To 1 gal good cider vinegar add 2 ozs ginger root, 1 oz tur-


meric, 1 oz whole black pepper, 1 oz whole cloves, 1 oz chili
peppers, 1 lb salt, and % lb powdered mustard. Mix the mus-
tard and turmeric in a little of the cold vinegar, and boil all
together about 15 or 20 minutes. When cold pour over cucum-
bers that were washed, wiped dry and packed in a jar. —[K.
A. D., N. D.
CUCUMBER AND DILL PICKLES 251

Cucnmber Pickles II

To 1 gal best cider vinegar add 2 ozs ground mustard, 2 ozs


whole mustard, 2 ozs whole black pepper, 2 ozs cinnamon bark
broken In pieces, 1 oz ginger root, % lb salt, and a piece of
alum about the size of a small hickory nut. This is enough
to fill a 2-gal jar, packed with cjucumbers. If not enough
cucumbers are at hand to fill the jar, some more may be
added from time to time, but be sure that all the cucumbers
are well covered with the vinegar. — [Miss L. M. B., N. Y.

Cucnmber Pickles III

To I gal good cider vinegar add 1 cup grated horseradish,


1 cup salt, and 2 cups ground mustard. Dissolve the mustard
in a little vinegar, and then add to the rest and pour all cold
over the cucumbers packed in a jar. Be careful that every

cucumber is well covered. £L. E. W.. Mich.

Cacumber Pickles IV
Cut cucumbers from vines with sharp scissors, when about
2 or 3 inches long, allowing about % inch stem to remain on
each. For 1 pk cucumbers allow 1 cup coarse salt and make
a brine sufficient to cover the cucumbers, and pour it over
them boiling hot. Let stand for a day, drain oft, and repeat
this twice, using new brine each time, and allowing 24 hours
between each change. On the fourth day drain off the brine,
pour over clear, boiling water, and let stand 24 hours; then
drain and pack the cucumbers in jars, sprinkling among them
some whole cloves, allspice, cinnamon, and any other spices
liked, and to each gallon jar of pickles add a piece of alum
the size of a small hazelnut. Pour over hot vinegar to cover
and when cold, cover the top with horseradish leaves. The
pickles must always be kept well under the vinegar. For
sweet pickles melt 1 cup sugar in each q,t vinegar.
Wis.

[Mrs. G.,

Dill Pickles

Wash sound, medium sized pickles and put them to soak


over night in a brine made of 1 cup salt to 2 gals water. Next
morning wipe the cucumbers dry, put a layer in a jar, then a
layer of freshly gathered grape leaves, another layer of
cherry leaves and one of dill, then another layer of cucum-
bers, and so on until the jar is full. Cover with a fresh brine
prepared the same as directed above, cover with a cloth,
weight down with a board and stone, so that the cucumbers
will be well covered with the brine, cover the jar, and set away

in a cool place. [M. S. L., Wis.
252 FARM AND HOME COOK BOOK

Sweet Pickles

Wipe clean 200 small, firm cucumbers and let them stand
over night in salt water. In the morning drain, wipe dry,
and drop them into 3 qts best cider vinegar, to which has
been added 2 ozs each cinnamon, allspice and cloves, 3 lbs
brown sugar and a few small red peppers. Boil about 5
minutes, then turn into jars and seal while hot.
C, British Columbia.

[Mrs. D. W.

Sweet Cacmnber Pickles I

Peel large, ripe, firm cucumbers, cut in quarters, scrape out


the seeds, soak in weak brine over night, drain thoroughly,
and scald In clear boiling water. Make a syrup of 1 qt vinegar,
2 lbs sugar and any preferred spices. Add the cucumbers and
cook until clear and tender. Can while hot and seal air tight.
— [Mrs. J. P., N. Y.

Sweet Cucumber Pickles II

These are put up cold and sealed air-tight. Peel and cut up
the cucumbers and mix them with the following: 1 gal best
cider vinegar, 1 scant cup salt, 2 cups brown sugar, 1 cup
ground mustard, 1 cup grated horseradish, 1 scant tablesp
alum, and 1 tablesp mixed spices. Be sure that the cucumbers
are well under vinegar. —
[Mrs. C. P. VanK., N. Y.

Mixed Pickle I

Cut into quarters, 5 qts green tomatoes, 1 doz green man-


goes and % doz ripe mangoes, add 2 qts small cucumbers, 2
qts large cucumbers, sliced, 1 doz small white onions and %
doz large onions, sliced, 5 bunches celery, trimmed and cut
in small pieces, 2 small heads cauliflower or cabbage, trimmed
and chopped, and boil all together in salt water until tender,
and then drain through a colander. Make a dressing of 2 qts
vinegar, 1% cups sugar and add a paste made of 3 tablesp
ground mustard, 2 tablesp turmeric, 3 tablesp flour and %
teasp cayenne pepper. Let boil, then drop in the drained
mixed vegetables, let boil up again until all are done, and then
can and seal while hot, the same as fruit. —[M. L., Pa.

Mixed Pickle n
Take % pk green tomatoes, 2 large heads cabbage, 12 large
cucumbers, 1 qt small onions, % pt grated horseradish, % lb
white mustard seed, %
oz celery seed, 4 tablesp pepper, 2
tablesp turmeric, 1% lbs brown sugar and 3 qts cider vine-
gar. Chop the vegetables, sprinkle with salt and let stand
GREEN TOMATO PICKLE 253

over night. Next morning drain off the salt water, add the
other ingredients to the vegetables, mix well, place over
the fire, bring to a boil, and let boil hard about 5 minutes.

Can and seal while hot. [A. T. H., O.
Olive OU PIcIdes

Peel and slice small cucumbers, discarding seeds, and let


stand 3 hours in a strong brine, then rinse thoroughly in cold
water and drain. Put a layer of cucumbers in a jar, sprinkle
with celery salt, white mustard and black mustard seed, and
whole black pepper, then a layer of cucumbers again, and so
on until the jar is fulL Pour over %
cup olive oil to a 1-gal
jar. Cover with cold vinegaT and seal. These are nice served
as pickles, or may be used with canned beans or mixed with
salad dressing.— ^^[H. C. H., Mich.

Gre^i Tomato Pickle

ixreen tomatoes are the most used and the most abused
for pickling. Many soak them all night in salt water, which
toughens them, and as a consequence green tomato pickle
Is not a favorite. Green tomato pickle as I prepare it may not
look so fancy as some other pickles, but it tastes good, and
that is the most important consideration. I put the tomatoes
and other, ingredients all together, and cook until the tomatoes
are tender, and seal while the mixture is boiling hot. In this
way there is no tiresome soaking in brine, draining, reboil-
ing, etc. One can put up a big lot in the morning and have
it done ready to put away before dinner. In the first place,
do not use undersized, very green tomatoes, but select those
that are full grown and green, almost ready to ripen.
Slice 1 gal green tomatoes without peeling, but cut out the
hard stem ends. Core, peel and slice 6 good sized onions
(white onions are best), add 1 pt best cider vinegar, 1 pt sugar
(white or brown), 1 tablesp each salt, ground mustard, whole
black pepper and white mustard seed, %
tablesp whole all-
spice, and 1 heaping teasp whole cloves. Mix well together and
then stew until tender, stirring often to prevent burning. If
one wishes a hot or extra peppery taste, add %
teasp red pep-
per, or one red pepper pod cut up In small pieces, with the
seeds taken out. This pickle may be boiled until tender and
each slice of tomato retain its shape. There will be plenty
of rich juice without adding water, but if it should become
too dry before boiled tender, add a very little hot water. Put
up In glass jars and seal. The above given quantities will
make about 4 or 5 qts of pickle. Set away in a cool, dark
and dry place. This same recipe may be used for ripe toma-
toes, or half ripe ones.— [I. C. T.. Ind.
254 FARM AND HOME COOK BOOK

Pickled Yellow Tomatoes

Pour Into a jar 1 gal good cider vinegar salted to taste


and then place in it a small cheese cloth bag containing %l
teasp each of whole allspice and cinnamon, 1 teasp whole
cloves and a small piece of ginger root. Set the jar in a cool
place and from day to day drop in carefully selected small
yellow tomatoes, first pricking each tomato with a fork, to
keep them from bursting. When jar is full, cover with a
stout piece of brown paper and over this tie a strong piece
of muslin. No cooking is needed, but be careful that the
tomatoes are well covered with the vinegar.
address.
— [P. R, H., no

Pickled Onions I

Select small white onions and peel but do not cut them.
Place in wide mouthed bottles and sprinkle some spices among
them, using 1 oz whole pepper, 1 tablesp mustard seed and a
few coriander seeds to each qt onions. Cover with cold
vinegar and cork. If the onions absorb the vinegar, add

more to keep them covered. [Mrs. E. S. D., Wash.
Pickled Onions n
Peel small, white onions, put them over the fire in boiling
water, and when they look clear skim them out and put them
on a clean folded cloth. When quite dry, put them into a jar
and cover them with hot spiced vinegar. If liked a little
sweet, sugar may be added to the spiced vinegar according to
taste. The onions must be well covered with vinegar at all
times.— [Mrs. M. B., O.

Pickled String Beans

Select tender, meaty string beans and boil them in salted


water until done, then drain and drop them in a pickle made
of 1' qt vinegar, % cup sugar and 2 tablesp mixed spices boiled
together. Let boil up once more after the cooked beans have
been added, and then seal in fruit jars while hot.
J. P., Wis.
— [Mrs. A.

Beet Pickles

Select tender beets of uniform size, wash them clean, but


do not cut off the root ends, and allow an inch or two of the
stem ends to remain on. Cover with boiling water and boil
untU tender, then remove from the hot water, plunge Into cold
water, and then with the hands rub the skins and the root
and stem ends off. Cut out all specks or tough parts, and slic«
CABBAGE AND CAULIFLOWER PICKLE 2551

or cut Into dice, and pack into glass jars. Fill overflowing
full with boiling hot vinegar, and seal. If a sweet pickle is
desired, boil some sugar and spices with the vinegar.
B. G., N. Y.

[Mrs.

Cabbage and Beet Pickle

Chop fine 2 t[ts beets after they are boiled and cold. Chop
fine 2 qts raw red cabbage and add to the beets and cabbage, 2
cups brown sugar, 1 cup grated horseradish, 1 tablesp salt and
cider vinegar enough to cover. Put up in air-tight glass jars. The
beets and cabbage should be measured after being chopped, and
allthe ingredients should be well mixed together before pack-
ing Into jars. —[Mrs. W. M. G., Ct.

Pickled Red Cabbage


Select a nice firm, crisp red cabbage, discard the outer
leaves, and cut out the stem ends and tough core. Shred the
cabbage fine and then pack into a gal jar in layers, sprinkling
each layer with a little salt and white mustard seed. When the
jar Is full, pour over it % cup vinegar and %
cup brown sugar,
heated together. Have the jar overflowing full and seal while
hot. A small red pepper may be added and a little horseradish

root If desired. [Mrs. A. J. P., Wis.

Pickled White Cabbage

Chop fine 4 large, crisp heads of cabbage and 1 gt onions.


Pack In alternate layers in a jar, sprinkling a little salt between
each, and let stand over night then drain. Mix well together 2
qts cider vinegar, 2 lbs brown sugar, 2 tablesp each ground
mustard, black pepper, cinnamon and celery seed and 1 tablesp
each allspice, mace and alum. Let boil up once and pour over
the cabbage and onions. Let stand over night, drain, heat tho
liquid and pour over the cabbage again. Repeat this process
for the third time and the fourth morning put all together in
a large porcelain kettle, bring to a boil, and boil 5 minutes.

When cold, pack in small jars and seal. [M. P., N. H.
Cauliflower Pickle

Trim and cut up cauliflower, boil in slightly salted water tni


tender, and for every head of cauliflower allow 2 heaping
tablesp ground mustard, 1 tablesp flour, 1 teasp salt, Vz cup
brown sugar, and a little turmeric with cider vinegar enough
to cover. Let this mixture come to a boil, then pour over the
cauliflower In cans or jars, and seal while hot.
A., Pa.
—[Mrs. G. W.
256 FARM AND HOME COOK BOOK
Pickled Peppers
Take the hot and sweet peppers and put them in layers la
a one of salt, then one of peppers, until the jar is full
jar, first
and packed tight, with a layer of salt on top. Tie a cloth over
the jar and set away for winter use. When wanted, take out
the required number of peppers and put them in vinegar over
night.^ — [Mrs. P. J. S., Tex.

Stuffed Pickled Peppers


Take large green peppers, remove the stem ends and seed*
and fill with the following mixture: To 2 qts chopped cabbage,
add V2 cup mustard seed, 2 tablesp celery seed and 2 tablesp
each salt and brown sugar. Chopped cucumbers or small white
onions may be added, if liked. Cover each pepper with the
stem end and tie it Then put the stuffed peppers
on securely.
in a jar, cover with cold vinegar, and seal Keep in a cool and
dark place. — [Mrs. B. E., Nev.

Stuffed Pickled Peppers 11


Take large green peppers, cut off the ends, take out the seeds
and let them soak in salted water over night. Then stuff them
with a chopped mixture of cabbage, cucumbers, green tomatoes
and onions in equal parts. Put this mixture in a bowl or jar
and add salt, allowing 1 cup salt for a gal of the mixture, and
let stand over night, after which squeeze out of the brine, put
in a preserving kettle over the fire, cover with vinegar, and add
mustard seed and celery seed to taste. Boil about 15 minutes
and then stuff the mixture into the peppers, sew on the tops,
pack in jars, cover with vinegar, and put in some whole spicea

and bay leaves. [Mrs. P. J. S., Tex.

Mustard Pickle
Peel, cut lengthwise and discard seeds of 2 qts ripe, firm
cucumbers, add Vz doz green peppers, 2 qts green tomatoes
and 2 heads cauliflower, cut up, 2 qts small cucumbers and 2
qts small white onions, peeled. Cover with a weak brine and
let stand 24 hours, then drain. Prepare dressing as follows:
Mix to a smooth paste 12 tablesp mustard, 2 tablesp turmeric
and 2 cups flour, with a little cold- vinegar, then add 3 cups
sugar, 4 qts vinegar, and boil all together. Drop the prepared
pickles in this dressing, let heat thoroughly, and put away in
pickle bottles. — [Mrs. J. L. S., Ct..

Com Pickle or Belish


To 12 cups cut sweet com, add 12 cups chopped cabbage, 1
cup chopped celery and 1 cup chopped onions. Boil all
PRIZE WINNING APPLES FROM PENNSYLVANIA.

KEIPFER PEARS GROWN IN MISSOURI.


OLIVES AND CHOW-CHOW 257

together in slightly salted water until tender and then drain,


after which mix with a dressing prepared as follows: To 1 cup
sugar add 1 tablesp each mustard, salt and turmeric, and 2
heaping tablesp flour. Mix to a paste with a little cold vinegar,
then add the balance of 2 qts vinegar. Two peppers sliced in
rings can also be added if liked. Boil this dressing until it
thickens and the flour is done. Mix the vegetables with it and
can while hot. —
[Mrs. M. Z. P., Wash.

Pickled Olives

To 6 gals green olives allow 1 lb each of concentrated lye


and salt, dissolve in 6 galswater, and soak the olives in this
solution for 2 days, then drain and replace with a fresh solu-
tion made the same as before, and soak for 2 days more, after
which drain the olives and Immerse them in pure water from 5
to 8 days, according to the bitterness of the olives, changing the
water every day. Finally put them in a brine made by dissolv-
ing 3 lbs salt in 4 % gals water. They will keep this way for
one season in a keg, but if wanted for long storage, they should
be bottled and sealed. —[Mrs. C. E. G., Ariz.

Old Virgiiiia Chow-Chow


Chop fine 8 qts green tomatoes, 3 small heads cabbage, 6'
large onions, 6 ripe peppers and 6 green peppers, sprinkle with
salt, and let stand 24 hours, then drain thoroughly and add 3
qts good cider vinegar and 1% lbs brown sugar. Boil all
together 1 hour, then add 8 qts ripe tomatoes, 3 heads finely
chopped celery and 1 pt horseradish and boil 15 minutes
longer, after which add 1 tablesp each cloves and mustard, 2
tablesp each white mustard seed, allspice and ginger. Use the
ground spices, mix all together thoroughly, and when done put

up In jars and seal. [Mrs. F. E. T., Cal.

India Belish

Trim and cut fine 2 heads cauliflower, 2 heads cabbage, 12


onions, 12 large green cucumbers and 6 green peppers. Meas-
ure and for each pt chopi>ed vegetables, add 1 pt chopped
green tomatoes. Mix well, put in a large stone jar, cover with,
a weak brine, and let stand over night. Next morning drain
thoroughly, put in a granite vessel, cover with good cider vine-
gar, and add 1 lb brown sugar, %
cup white mustard seed, and
about a handful of mixed spices tied up in a small cheese cloth
bag. Boil about 3 hours, then turn into glass jars and seal
while hot. — [Mrs. M. A. C, Wash.
£58 FARM AND HOME COOK BOOK
Pickled Berries

Put 6 qts strawberries or any other berries into a stone Jar


(n layers, sprinkling each layer with cinnamon and cloves.
When the jar is full, pour over the berries a syrup made by
'boiling together 1 pt vinegar and 3 pts sugar. Let stand 24
iiours, pour off the syrup, boil again and pour over the berries.
Let stand over night and then boll the berries and syrup
together slowly for 20 minutes, pour into jars and seal.
E. B., lad.
[L. —
Sweet Plain Pickles
Wipe 7 lbs firm, ripe plums, pack them into a jar and pour
over them a syrup made by boiling together 1 qt cider vinegar,
4 lbs sugar and 2 tablesp cinnamon and 1 tablesp cloves tied
In a cheese cloth bag. Let stand 1 day, then pour off the syrup,
let boil up again, and again pour over the plums. Repeat this
the next day, and the third day boll up the plums and syrup
together and can and seal while hot. —
[S. A. B., N. T.

Sweet Pickled Pears


Select firm fruit of uniform size, not too ripe, and remove
blossom ends with sharp pointed knife. For i lbs fruit allow
1 pt best cider vinegar, 2 lbs brown sugar and % cup whole
-spices mixed —whole cloves, allspice and stick cinnamon, tied
tn a cheese cloth bag. Boil the spices with the vinegar and
sugar about 10 minutes, skim, add the fruit, and cook until
tender. Skim out the pears, put in jars, boil down the syrup,
pour over the fruit in jars, and seal. This syrup is fine to add,
to mincemeat pies In winter. —
[Mrs. F. H., Ore.

Sweet Quince Pickles


Use only ripe, sound
fruit. Pare, core and cut in quarters
or eighths. Simmer the parings and cores 1 hour in just
enough water to cover, then drain and after weighing the
quinces, cook until tender in this water, then drain again, sav-
ing the juice. For every 7 lbs fruit allow i lbs sugar, 1 pt
cider vinegar, and 1 cup juice in which the fruit was boiled.
Boil all together about 15 minutes with 2 tablesp cinnamon
and 1 tablesp mace tied in a cheese cloth bag, then add the
fruit and simmer slowly %
hour. Skim out the fruit, put in
jars, boil down the juice, pour over the fruit, and seal while
hot. —[Mrs. M. K., Kan.

Sweet Pickled Peaches


brown sugar, 1 pt best cider vinegar and 1 oz stick
Boil 2 lbs
sinnamon 20 minutes. Have ready % pk peaches, dip quickly;
PICKLED CHERRIES AND APPLES 259

in hot water and rub off the fuzz with a clean towel, stick into
each peach 2 whole cloves and drop them into the hot syrup to
cook until tender. Do not crowd too many peaches in the syrup
at one time. When the peaches are tender, put them la glass
jars and cover with the boiling hot syrup and seal at once. :

[Mrs. J. B., Kan.

Pickled Gherries

Fill a jar compactly with good, ripe cherries with the stems
on, but be careful not to crush the cherries. Pour over them a
syrup made by boiling together 1 cup vinegar and 1 cup sugar.
Seal air-tight. These are delicious served with roast meats.—
[No name.

Sweet Pickled Apples

These are preferred by many to pickled pears and this recipe


will prove doubly welcome when all the fruit cans for air-tight
sealing are used up, as the sweet apple pickle will keep very
well in covered jars. Peel, but leave whole 1 pk sweet apples,
make a syrup of 2 qts vinegar, 4 lbs brown sugar (more if
desired very sweet), % oz whole cloves and allspice or cinna-'
mon, 1 teasp mustard seed and a little salt. Heat the vinegar
and sugar together and when it boils, skim well, then put In
the spices tied in a cheese cloth bag, let boil up again and then
add the apples and boil slowly until tender. When done, lift
out the apples carefully, put them in a jar, boil down the syrup
to the desired consistency and sweetness, pour over the apples
and when cold, cover securely and set away in a cool place.
[Mrs. E. G. F., N. Y.

Green Tomato Sweet Pickles

Slice 20 lbs green tomatoes, sprinkle with salt and let stand
24 hours, then drain and boil in water enough to cover, adding
3 tablesp ground ginger. When the tomatoes are tender, drain
and put in stone jars and pour over them 2 qts of boiling hot
vinegar which has been seasoned with 1 %
tablesp ground cin-
namon, % tablesp ground cloves, 3 tablesp ground ginger, 2
small red peppers and 4 lbs sugar. Tie the spices in a small
cheese cloth bag. When the jar is full, lay this spice bag on.
top of the pickle. —
[Mrs. C. W. H., Pa.

Oarrot Sweet Pickles

These are equal to spiced crabapples. Wash and scrape sev-


eral good sized carrots and boil In slightly salted water until
tender. Make a syrup of vinegar, sugar and spices, same as for
260 FARM AND HOME COOK BOOK
any other sweet pickle, or use 1 pt vinegar, 2 pts sugar and 1
teasp eacli of cloves and cinnamon. When the syrup is boiling
slice in all the carrots the syrup will cover, let simmer for a
while, and then put away in jars. The syrup can be made as
rich as desired, and more spices maybe added if liked. If
not very sweet and spicy, they should be put up in sealed jars.
H-[Mrs. R. M. S., Wis.

Sauerkraut

Cabbage in the form of kraut, if properly made and cared


for, is nutritious and makes a desirable dish, being convenient
and very little trouble to prepare. I have been using the follow-
ing recipe for years and have never lost a pound or had any
trouble with mouldy cloths on top of kraut. For large quanti-
ties I use clean oak barrels, for a few gallons I prefer stone'
jars. For packing in barrels, I place the barrel near the wall
of a building or a heavy post, make a follower that will just fit
inside of the barrel and press down by means of a lever, one end
in a crack of the building or under a block nailed to a post.;
Pack in solid, but do not pound or stamp, as this breaks and,
mashes the fiber of the leaves and causes them to become dark.j
The way I want kraut to look when taken from the barrel is
long, stringy and of a snowy whiteness, and to have a sour, not
a soured taste and smell.
Early morning, when the dew is on, is the best time to
gather cabbage for kraut. The weather should be warm enough
to cause fermentation to take place in 2 or 3 days from time of
packing. After fermentation has ceased, keep in a shady cool
place. Remove all outside leaves and the heart or stalk of the
cabbage. Use a two or three-knife kraut cutter, place over a
tub, and shred the required amount to fill barrel or jars. Use
.1 tablesp salt to each gal of kraut, and no more, for if more salt
is used fermentation will not be so perfect — the salt will pre-
serve, instead of allowing the cabbage to ferment. Sprinkle
salt over the cut cabbage and thoroughly mix by working over
with the hands or a large wooden spoon or paddle. Do not use
any metal spoons or kettles. Vfter mixing, press in the barrels
or jars very solid. If in barrels replace the head and bore in
it an inch auger hole, set level, and pour in cold water until it
will take no more. Keep the head of barrel covered with water
by adding more every day, or as needed. After fermentation
has ceased, stop up tight and keep head of barrel covered with,
water, to exclude the air. If put up in jars, keep a weight on to
hold kraut under brine, and keep it running over with water,
to cause all skum to work off. — [J. W. G., Ky.
MAKING SAUERKRAUT 261

Sauerkraut Xotes

Use a water-tigtit hard wooden keg or barrel and be sure it


is thorouglily clean., Put a layer of clean outside cabbage
leaves in the bottom of the teg and a little way up on the sides.
Put in a layer of shredded cabbage, sprinkle with salt and a lit-
tle caraway seed and onion and apple, and press down very
firmly. For a medium sized wash tub of shredded cabbage use
about 3 or 4 handsful salt, 2 tablesp caraway seed, 1 onion and
1 apple, chopped very fine. Proceed in alternate layers until
all the cabbage is used, pressing down each layer firmly, so that
it will be under brine. It is well for two persons to handle the
job together, one doing the cutting and the other the packing.
The brine should rise quite freely when the kraut is pressed
down with the hands. Cover with a clean white cloth, tucking
in the edges firmly down the sides, then lay on fitted hardwood
boards and on these a clean stone or several stones to weight the
kraut down so that it will stay under brine. Let stand 3 or 3
days, then dip ofE all you can of the old brine, which would
become bitter, and fill up with hot water. Tie a clean cloth over
the barrel and let the contents work. It will take from 2 to 3
weeks before fermentation ceases. About once a week, there-
after, carefully remove stones, boards and cloth, which will very
likely be covered with skum, wash them clean, rinse in cold
salt water, and return to the keg. A little hot water may be
added from time to time, and a little salt, if it does not seem
salt enough. The kraut should be just covered with brine, but
it is not well to have too much brine, as that softens it and
makes it mushy. The secret of keeping kraut well and clean
is in pressing down firmly, having it well weighted, and covered
with not too much brine, thus keeping the air out. A good
vinegar barrel is nice to use, and if it is too large, it can be
sawed down to the required size. — [Mrs. G., Wis.

To Keep Sauerkraut in Warm Weather


When warm spring days approach, the last of the sauer-
the
kraut isin danger of spoiling. I pack the raw kraut in 2-qt
glass fruit jars, cover with the brine, screw the tops on air-
tight, and set the jars away in a cool place. I have kept sauer-
kraut this way until the last of May, and the last can was as

nice and fresh as the first. ^Mrs. N. S., Mich.

Never use tin, copper or brass vessels for pickling, as the vin-
egar or acids eat into the metal and produce an unwholesome
result. The pickles can be colored nice and green by adding
freshly gathered nasturtium leaves, horseradish leaves, grape
or cherry leaves. But do not boll these with the pickle — just
put a few of them in the top of the jar. —[A. G., Mass.
262 FARM AND HOME COOK BOOK
When pickling, do not use metal utensils, as the acid eats
Into them and produces a poison. Use agate or porcelain lined
vessels and wooden spoons. —
[A. G., Mass.

I
This is a good rule for sweet fruit pickle: For 7 lbs fruit
allow 1 qt vinegar, 3 %
lbs brown or maple sugar, and 1 teasp
each cinnamon, cloves, mace and allspice. —
[Mrs. G. A. S., N. T.

This is an easy way to peel peaches; Put them In a wire


basket, dip in hot water a few moments, and then rub ofC the
skins. By this method none of the fruit is wasted.
Mo.

[M. E. F.,

After cutting up peppers for pickles or chow-chow, rub the


hands well with wet salt before washing them, which will
greatly lessen the smart that usually follows the handling of
peppers. — [S. W.
Fruit preserved in a sour or thick syrup, heavily spiced, does
not need to be canned In air-tight jars. The jars that are not
quite good enough for the regular canning can be used for
pickled fruits. — [A. G., Mass.

We use the following proportions for sauerkraut: To a 6-gal


crock, use 1 cup salt and %
cup sugar. As soon as fermenta-
tion ceases, put the crock in a cool place. We think stone
crocks are better than tubs or barrels. —
[Mrs. J. C. C, R. I.

When take pickles out of the brine to freshen them for


I
table use, pour boiling water on them and let them stand in
I
this water until cold. Then I freshen them in cold water.
This treatment produces a nice, crisp pickle. —
[Mrs. B. W., Mo.

To make a strong brine for pickles, put in as much salt, as



the water will dissolve ^better use too much salt than too little.
A strong brine should float an egg. When salting cucumbers,
some add water and some do not, claiming that the cucumbers
and salt will make their own brine. I always add a little water,
which seems to prevent the cucumbers from shriveling up.
[A. G., Mass.

Delightful flavors are imparted to cucumbers by adding any


of the following: dill, celery seed, bay leaves, radish or nastur-
tium seeds. Only the best, pure cider vinegar should be used
in pickling —
^the artificial or chemical vinegar will make the
cucumbers soft and has a very disagreeable taste. Green horse-
radish root, grated or cut up in slices, will help to keep pickles
and imparts a good flavor. —
[A. G.. Mass.
Gatsups and Relishes
AUCES and spiced relishes, in one shape
or another, are to be found on almost every
well equipped table, and while a too liberal
indulgence in them is properly considered
unwholesome, yet they fill a gastronomical
want which is universal and therefore not
to be overlooked. As almost all the ingredients except
some of the spices and sugar are grown on the average
home farm, catsups and sauces can be prepared at comr
paratively small expense by country housekeepers, while
town and city dwellers must pay high prices for the raw
material of an inferior quality, or buy the ready-made
bottled relishes of whose purity they cannot be assured. Irt.
preparing homemade catsups and relishes it is imperative
that the following rules be observed: Have the bottles
thoroughly clean and drained dry. Be sure the corks are
sound and clean, and allow them to soak a little while in
hot water before using. See to it that the corks are large'
enough, and press them into the bottles as far as they
will go. Then trim off the tops evenly with a sharp knife,
and dip the top of each bottle to the depth of about one inch
or more in a melted sealing mixture made of beeswax and'
rosin, in the proportion of one part rosin to two parts bees-
wax, or dip the bottles into melted sealing wax the same
as that used for sealing letters. Prepared paraffine or seal-
ing wax cakes, ready for melting, can be bought in the
stores,

Bipe Tomato Catsup

Wash and cut out the stem end of 1 pk good, ripe tomatoes.
Cut up and boil until very soft, then rub through a colander
first, and a fine sieve afterward. This will remove all the-
peel and seeds. Pour the strained tomato juice in an agate^
or porcelain lined kettle, put over the fire and add the follow-
ing: 2 tablesp salt, 1 tablesp each ground black pepper,
ground cloves and celery seed, 1 teasp cayenne pepper andi
263
264 TARM AND HOME COOK BOOK
3 tablesp ground mustard. Put the celery seed in a cheese-
cloth bag, and let the catsup boil about 6 hours, stirring
occasionally until the last hour, then almost constantly to
prevent burning. Pour into a stone jar, and let stand until
perfectly cold, then add 1 pt good vinegar and remove the
celery seed bag. Bottle, cork and seal. Keep in a cool, dark

and dry place. [Mrs. D. W. C, British Columbia.

Green Tomato Catsup

Chop fine %bu green tomatoes and 2 large heads white


cabbage, 2 doz onions, and 6 red peppers. To this add 2 good-
sized pieces horseradish root, grated, and 1 cup salt. Mix
•thoroughly, put in a cheesecloth bag, hang up and let drip
all night. Nezt morning turn the drained mixture into an
agate or porcelain lined kettle, add enough good vinegar to
cover, 2 cups sugar, 4 tablesp whole white mustard seed, and
1 tablesp each celery seed, ground cloves, cinnamon and all-
spice. Put the spices in a cheesecloth bag and stir it through
the mixture while cooking. Let this catsup boil about 15 min-
utes, then turn it into stone jars, let cool, and put on a
weighted cover, so that the juice will come well over the
solid ingredients. In about one week this catsup will be
ready to use. Keep in a cool, dark, dry place.
B., Mo.
— [Mrs. M. M.

Cold Tomato Catsup

To 1 pk ripe, peeled tomatoes, chopped fine and drained


well, add 1 pt grated horseradish, 6 large, peeled onions and
6 large stalks celery, both chopped fine, 1 tablesp each celery
seed and white mustard seed, 6 mango peppers and 2 hot
peppers, all chopped fine, 1 small cup salt, 2 cups brown sugar
and good cider vinegar enough to cover. A little cloves and
cinnamon may be added if liked. This catsup requires no
cooking and will keep fine for a year, if set away in a cool
place. It will keep for a longer time if sealed in glass jars

and kept in a cool place. [Mrs. J. S., Neb.

CoM Cucumber Catsup

To 12 good-sized, ripe cucumbers, peeled, seeds removed and


chopped fine, add 4 peeled onions, chopped fine, 4 tablesp
salt, 3 tablesp black pepper, 3 tablesp grated horseradish and
1 qt best cider vinegar. Bottle, pour 1 teasp olive oil in top
of each bottle, cork tightly, seal, and keep in a cool place. —
[Mrs. W. M. G., Ct.
PEACH AND PLUM CATSUPS 265

Quick Catsup from Canned Tomatoes

Rub 2 qts canned tomatoes through a sieve, then add 1


teasp each salt, cloves and allspice, %
teasp each red pepper
and black pepper, 1 tablesp each sugar and flour, and 1 cup
vinegar. Boil until it thickens. Put up in bottles or jars and
set away in a cool place. Sealing will hardly be necessary,
as the quantity given is so email that the catsup will very
likely be consumed before it would have a chance to spoil. —
[A. L .D., Ida.

Farmer's Catsup

Caiop fine 1 pk each green and ripe tomatoes, 1 large onion,


and 4 heads cabbage. Sprinkle with 1 cup salt, mix thoroughly
and let drain over night. The next morning add 1 gal good
cider vinegar, and boil for 2 hours; then add 1 doz sweet
peppers, 1 tablesp each celery seed, black pepper, ginger and
mustard, and 1 teasp each cloves, allspice and cinnamon, %
a nutmeg grated, 1 cup grated horseradish and 2 lbs brown
sugar. Boil for another 10 or 15 minutes, and then can or
bottle and seal. — [Mrs. J. L. R., O.

Tomato and Peach Catsup


Chop fine % q.ts peaches, 12 onions and
bu ripe tomatoes, 2
3 ripe, red peppers. Boil till soft, then strain and boil again
until thick and n'^ free water seems to be left in the mixturei,
After that add 1 qt vinegar, 2 lbs sugar, ,% cup salt, 1 tablesp

mixed spices cinnamon, allspice, cloves and mace. Let this
boil up thoroughly and then bottle, cork and seal. This recipe
is well worth trying. —
[Mrs. W. D. T., N. H.

Peach Catsup

When you are preparing peaches for canning or preserving,


place the peelings and the inferior peaches in an earthen kettle,
and boil in a very little water and a little salt. Press first
through a colander and then through a fine wire sieve, and
proceed with the pulp as you would with tomato catsup. This
is very nice. —
[E. E. W., Ore.

Plum Catsup
To 4 qts Damson plums, stewed and rubbed through a sieve,
add 2 lbs brown sugar, 1 cup vinegar and 1 teasp ground cloves
and cinnamon. A
little pepper, allspice and salt may also be
added, if liked. Cook slowly until thick, stirring often.
Prunes may be substituted for the fresh plums and will make
a very acceptable catsup. —
[Mrs. W. C. T., N. Y.
266 FARM AND HOME COOK BOOK
Apple Catsup
Pare, core and quarter apples and stew in a very little water
nntil tender. Rub through a sieve and to each qt pulp
add 1 cup sugar, 1 teasp each salt, pepper, cloves, ground
mustard, 2 teasp cinnamon, 2 onions, chopped fine, and 1 pt
vinegar. Boil one hour, bottle, cork and seal while hot.
[Mrs. H. A. B., Mont.

Crabapple Catsup
Stem and wash crabapples, stew until tender, using no
more water than necessary, then rub through a sieve and to
each gal pulp add 1 qt vinegar, 1 tablesp each salt and black
pepper, 2 teasp mustard, 1 teasp each allspice and cloves and
pinch red pepper. Boil gently 1 hour, bottle, cork and
seal while hot. — [Mrs. C. C. W., Mich.

Cherry Catsup
To 2 qts chopped, stoned cherries, add 2 cups each sugar
and vinegar, % teasp ground cloves and 1 tablesp ground
cinnamon. Boil 15 minutes, set the kettle away until the
next day, then boil 15 minutes longer and can while hot, or
bottle, cork and seal. —
[C. T. D., Mo.

Currant Catsup
Stem and boil about 10 minutes with
2 qts ripe, red currants,
% pt water. Strain through colander and add % pt best
vinegar, 1 lb brown sugar, and 1 tablesp each mace, ground
cloves and cinnamon. Bottle, cork and seal while hot.
[Mrs. J. A. W.. Mo.

Green Grape Catsup


Stem green grapes, wash and cook until soft, with just
enough water to keep from burning, then strain out thp
skins and seeds through a colander. Weigh the strained
pulp and allow 2 cups brown sugar to 2% lbs pulp, 1 cup
vinegar and 2 level teasp each salt, pepper, cloves, cinnamon
and allspice. Cook slowly until it begins to thicken, then
bottle and seal. The spices can be put in a cheesecloth bag,
if one is particular about the color of the catsup.
E. R. R., Me.
— [Mrs..

Ripe Grape Catsup


Stew 5 lbs grapes, stemmed and washed, until they are soft
enough to rub through a colander, leaving out skins and seeds.
To the strained pulp add 1 pt vinegar, 2 lbs sugar, 1 tablesp
each pepper, allspice, cloves and cinnamon, and % teasp salt.
Boil until thick, then bottle and seal. —
[E, T., N. Y.
COOKED AND UNCOOKED CHILI SAUCE 267

Gooseberry Catsup
To 12 lbs gooseberries add 6 lbs sugar, 1 qt vinegar, 2 tablesp
each cloves, cinnamon and allspice, 1 tablesp black pepper, and
% teasp salt. Boil about one hour, or until thick. Bottle,
cork and seal while hot. This makes about 1 gal catsup.
[Mrs. H. J. H., Col.

Walnut Catsup
The walnuts should be gathered while tender, when they
can be easily pierced with a darning needle. White walnuts
or butternuts are the best. Wash and wipe dry 100 tender,
green walnuts, pierce them all over with a fork, place them
in a large jar with 2 qts vinegar and 1 cup salt, and let
them stand 5 days, mashing and stirring them well every
other day; then drain, squeeze out the juice and put the
nuts in a porcelain kettle with % pt fresh vinegar, % doz
whole pepper corn, 1 tablesp cloves, 1 blade mace, 1 grated
nutmeg, 1 little head garlic, 1 horseradish root, sliced, and
1 pod red pepper. Let come slowly to a boil, and boil for
20 minutes. Strain, cool, bottle and seal. —
[E. B. W., Ore.

Cooked Chili Sauce


Peel and cut 1 pk sound, ripe tomatoes and cook 1 hour,
then add 1 qt onions, 3 green peppers and 3 bunches celery,
all chopped fine, %
cup salt, 1 teasp each mustard, black
pepper and cloves, 1 tablesp cinnamon, 1 lb brown sugar
and 1 qt vinegar. Boil 1 hour, bottle while hot and cork
and seal. Chopped apples and grated horseradish can be
added to the above recipe, and also a little nutmeg, ginger,

mace or cassia, if liked. Do not strain this sauce. [G. L.
N., N. T.

Uncooked Chili Sauce


Peel and chop fine Vz pk good, ripe, solid tomatoes, 2
cups celery, 2 cups onions and 2 small red peppers. Mix well
and add % cup each salt, sugar and white mustard seed, 1
tablesp each black pepper and ground cinnamon, and 1 qt
good cider vinegar. This need not be cooked. Mix all ingre-
dients well together, put in a stone crock, weight down with
a small saucer, cover well with a cloth and paper and keep
in a cool, dry, dark place. —
[Mrs. M. J. L., Mich.

Red Chili Sauce


Boil doz ripe chili peppers in water enough to cover.
1
When thoroughly soft, press through a fine sieve, thus remov-
ing seeds and skins, and bottle the pulp. This may be
used as a sauce or as a seasoning in cooking rice, beans, or
meat. — [Mrs. L. J.. Cal.
268 FARM AND HOME COOK BOOK
Xew England Chili Sauce

Chop fine 1 pk green tomatoes, 1 small head cabbage, 12


large, tart apples, 6 medium-sized onions and 4 large, green
peppers. Mix thoroughly and add 1 tablesp each ground
mustard, cinnamon, cloves and allspice, 2 lbs brown sugar, 2
qts vinegar and % cup salt. Boil 2 hours and put away in
crocks, well covered. Keep in a dark, cool and dry place.
[Mrs. M. J. L., Mich.

Bordeanx Sauce

To 2 qts chopped green tomatoes add 1 qt chopped cabbage,


8 small onions, peeled and chopped fine, 1 Vz teasp each turmeric
and white mustard seed, 1 tablesp cold allspice, 2 tablesp celery
seed, 2 cups sugar, 4 tablesp salt, and 1 qt good cider vinegar.
Boil %hour and seal while hot in glass jars or bottles.
[Mrs. W. W. B., N. Y.

Celery Sauce

Chop fine 2 qts cabbage, 2 qts celery and 4 qts green toma-
toes; drain off all the water and juice, and add to the chopped
mixture Vz lb ground yellow mustard, %
lb sugar, 1 oz
turmeric, Vz cup teasp each black pepper, ground cloves,
salt, 1
cinnamon and celery seed and enough good vinegar to cover.
Boil ,% hour and put up in air-tight jars. —
[S. F. R., N. J.

Chutney Sauce

Chop fine 12 sour apples, peeled and cored, 2 peppers, 6


tomatoes, 4 onions and 1 cup seeded raisins, then add 1 qt
good cider vinegar, 2 tablesp each salt and white mustard, 2
cups brown sugar, and a little cayenne pepper. Cook until
soft. Bottle, cork and seal. —
[Mrs. D. M. W., Mass.

Horseradish Sauce

To 1 qt grated horseradish add 1 qt cold v'negar, 2 teasp


each salt and sugar, and 1 teasp white, ground pepper. Seal
in wide-mouthed bottles or small glass jars.
Minn.

[Miss I. J. K.,

Pickled Com Sauce

Chop fine 1 large cabbage and


large peppers, sprinkle with
6
salt and let stand a while to draw
off the juices. Then drain
thoroughly, and add 3 pts boiled corn, cut from the cobs, and
3 tablesp each celery seed and white mustard seed. In another
TOMATO SOY AND SAUCE 269

vessel bring to a boil 3 pts vinegar and 1 cup sugar, and add
to this syrup a smooth paste made with a little vinegar and
2 tablesp each cornstarch and ground mustard and 1 tablesp
turmeric. Boil until the cornstarch is done, add the chopped
cabbage, peppers, corn and spice mixture, and can while hot.
It should be put up in air-tight cans. —
[Mrs. I. C, N. J.

Pickled Fnmpkin Sauce

Peel a firm, yellow pumpkin, remove the seeds, and cut


in small dice-shaped pieces. Steam until quite tender, but
not soft or mushy. Place in an agate vessel or earthen crock
and cover with vinegar, then turn off the vinegar and sweeten
it with 1 lb sugar. Add 2 ozs whole cloves, 2 ozs stick cin-
namon and boil the vinegar, sugar and spices together.
Turn this syrup while boiling hot over the steamed pumpkin,
and let stand a week. Then drain off the juice, boil it again,
pour over the pumpkin again, and let stand another week.
Repeat this process a third time, after which the juice should
be rich and delicious, but if it does not seem to be quite
sweet enough add more sugar and boil down quite thick.
Put away in a stone crock and weight down with a small
saucer or plate that will fit inside the crock, so as to keep
the pumpkin under the juice. Then cover the crock with a
piece of thick paper. Can also be bottled and sealed like
sauce, but I never lost any of mine when put away in stone
crocks, as described. Keep in a dark, cool, dry place. —
[J. TJ., Mich.

Worcestershire Sauce

Slice without peeling %


bu ripe tomatoes and 10 lemons
(remove stem ends from the tomatoes and seeds from the
lemons), cover with 1 qt good cider vinegar, add % lb salt,
1 lb brown sugar, %
lb ground allspice, 1 oz ground cloves, and
boilgently 2 hours, after which strain through a fine sieve and
add the juice of 1 lemon. Bottle, cork and seal while hot.
[Mrs. J. P. D.. Neb.

Green Tomato Soy

Slice 2 gals green tomatoes without peeling, and 12 large,


peeled onions, add 1 qt sugar, 2 tablesp each dry mustard, salt
and black pepper, 1 tablesp each allspice and cloves and 2 qts
good cider vmegar. Cook slowly 3 hours and put up in cans or
botOes and seal. —
[Miss L. M. R., Mich.
270 FARM AND HOME COOK BOOK
Bipe Tomato Soy I

Peel and slice 1 pk good, ripe tomatoes and add 1 qt good


vinegar, 3% lbs brown sugar and 1 oz whole cloves. Boil
slowly until it is rich and thick and reduced fully two-thirds.
Bottle and seal. This will keep for years, and seems to get
better with age. It is nice to serve with poultry, game or any
meat. —
[E. P. L. W., N. Y.

Blpe Tomato Soy n


Chop fine 12 ripe tomatoes, 10 onions, 10 large bell peppers,
and add 1 qt good cider vinegar, 1 tablesp each salt and sugar,
1 teasp each ground cinnamon, cloves and allspice, and a
dash red pepper. Boil slowly until the consistency of apple
butter, stirring occasionally to prevent burning. This amount
will fill 2 qt glass jars. —
[Mrs. M. V. H., Tenn.

Wild Grape Relish


Wash the grapes and cook them with only just enough
water to prevent scorching. When soft, press through a sieve,
and to each 10 lbs pulp add 5 lbs sugar, 1 tablesp ground cin-
namon, 2 teasp ground cloves, 1 teasp allspice, 1 grated nut-
meg, and 2 qts good vinegar. Boil slowly until as thick as
catsup, and then bottle, cork and seal while hot.
L. R., O.
[Mrs. J.—
Red Cabbage ReUsb
To chopped fine, add 1 qt boiled, red
1 qt raw, red cabbage,
beats, chopped 2 cups sugar, 1 tablesp salt, 1 teasp
fine,
black pepper, %teasp red pepper, 1 cup grated horseradish,
and enough cold vinegar to cover. This requires no boiling,
and when put up in air-tight jars will keep indefinitely.
[Mrs. S. E. F., Cal.

Indian Clintney
To chopped tart apples and green tomatoes, add
2 qts each
1 lb seeded raisins, chopped, 2 cups brown sugar, 2 scant cups
each lemon juice and vinegar, small % cup salt, 1 chopped
onion, 1 teasp cayenne pepper and 1 oz ginger. Mix together
well and let stand in an earthen jar over night. Next morn-
ing set the jar in a kettle of cold water, let it heat slowly, and
then boil 6 hours. Put up in cans and seaL —
[Mrs. J. S., Ct.

When making cold tomato catsup from ripe tomatoes, that


requires no boiling, ripe nasturtium seeds are a nice addi*
tion.-^[A. G., Mass.
Fifeless eookery'=The Hay Box
HOUGH the method is old —almost a century
old,
up
said
it is

to date,
—may cookery," brought
^yet "fireless
be new to many of the
present day housewives. Our great-grand-
mothers and grandmothers used the hay box
in the "old country," and in the armies of the continent this
same method of fireless cookery has been used with success
for many years. Progressive American housewives are now
adopting it and enthusiastically sounding its praises.
Lecturers on domestic science are doing their best to spread
before tired housewives the gospel of fireless and fuel-
saving cookery, while the government, by means of bulletins,
and the household magazines all over the land, are contribut-
ing their share toward the enlightenment of the cook. Too
much cannot be said in favor of the "hay box" and fireless
cookery. Try it, and if at first ydu don't succeed, try, try
again. The recipes following tell how to prepare some
simple dishes for the hay box, but after all is said and done,
everyone will do best to experiment for herself ^nothing —
like experience to teach one the most valuable "wrinkles"
in cookery as well as in other departments of housekeeping.

The Principle of It

The principle of "fireless cookery" Is simple enough: When


anything has once reached the boiling point, all that is needed
is to keep it there, and this is accomplished by boiling for a few
minutes over a coal-fire, or an oil or gas stove, and then deposit*
Ing the boiling, bubbling food in the covered kettle In an air-
tight receptacle closely packed with non-conducting material,
which will retain the heat. This is what the hay box does.
The primitive "hay box" has evoluted into the "asbestos box'
and the "copper, double-tank cooker," exploited by ambitious
manufacturers, but while the modern improvements^^ have
added greatly to the expense of the original "hay box, they
have done very little, if anything, to make more easy or
practicable the work which the unpretentious invention of our
271
272 FARM AND HOME COOK BOOK

ancestors accomplished. The latter can be made right at


home, without any, or hardly any expense, by any handy man
of woman, in the following manner:

The Gonstraction of the Hay Box


Secure or make a box, about the size and shape of a trunk,
and hinge a snug fitting cover to it. If you can spare a
trunk all the better, as that will save you the work of making
the box and cover. In any case, whether it Is a box or trunk,
see to it that there are no cracks in it (if there are, fill them)
and then line the inside with thick paper, pasting it In, and
generously over-lapping all seams. In short, get it as air-
tight as you can. If you can afEord to line it with asbestos,
all the better, but asbestos is not essential. Next pack in,
three-quarters full, clean, sweet-smelling hay, as closely as
you can, and make a ticking pillow stuffed with hay, to fit
as an inside cover, and to fill the box snugly, before the
top wooden cover is capped down. Be sure to have the pil-

low large enough, and well and evenly stuffed about 5 or 6
inches thick. Now, all you need after that are two or three
earthern, iron or granite-ware kettles, or cook pots, (iron hold
the heat best) with well fitting covers, and you are ready for
business.

The Hat Box and (a) Pillow


HAY BOX CONSTRUCTION 273

Hollow out neat "nests" in the hay, into which the cook
pots will just fit snugly up to the top, and after you have
cooked the contents of the pot over the fire the required
number of minutes, according to the "hay box recipes" for
each dish, remove the pots to the hay box nests immediately,
without lifting the covers, and quickly put over the hay pillow,
clap down the cover, cover the whole box with an old, (clean)
carpet, a shawl or coat, or an old quilt, and your soup, or
meat, or stew, or whatever you have put in, will keep right
on cooking, until you open the box again.
The first cooking or boiling over a fire takes only from
2 to 5 minutes, and can be done in the early morning. Re-

member, the hay box cooks or stews it does not roast or fry.
Also, the hay box cooks more slowly than the fire, requiring
about double the time, but it does it better, and more thor-
oughly, retaining the juices and aroma, which make the food
more wholesome and palatable. Care must be taken to keep
the hay and pillow clean and sweet-smelling. It is necessary
to renew the hay once a month. Some hay box devotees
prefer small, separate hay boxes for each cook pot, and per-
haps the beginner would do well to try that scheme first. If
you have never tried "fireless cookery," make up your mind
right now that you will. —[Mrs. J. C, N. Y.

A Few Additioniil Gonstraction Hints


The following hints about the making of hay box cookers
were gleaned from various sources and are well worth repeat-
ing.
Get the thick, heavy paper necessary to line the hay box,

from your local printer's shop. It won't cost much it may
cost nothing.
If you have a large hay box, divide it into compartments,
with wooden partitions, and separate covers and paper line
the partition and covers, too.
Put castors under the hay box, so it can be easily moved.
To save hay, use a layer of a crumpled newspaper, closely
packed, in the bottom of the hay box.
Use only fine hay, as that packs more closely. Never use
coarse or clover hay.
Put heavy weights on top of the cover of hay box, to
prevent warping from steam.
Earthern or iron pots are best for the hay box, as they
retain heat better. Closely fitting covers are essential.
Cover the hay pillow with a muslin slip, for the sake of
cleanliness. For the same reason, line the nests and top of
hay with muslin. This can be washed and saves hay from
soil.
Don't forget to pack the hay tight, tight, tight!
274 FARM AND HOME COOK BOOK

Be very sure that there are no sparks on the bottom of


the cooking utensil when placed In the hay box, or the results
will be disastrous.
For rich preserves and jams that require long cooking over
a slow fire, the hay box works to perfection.
Set and securely and permanently fasten one box into an-
other box about 2 or 3 inches larger all around, and tightly
pack the space between with hay, excelsior, paper, sawdust or
lamb's wool, coveriug the outside box and lining the inside
box, and you will have a fine fireless cooker.

Some Hay Box Advantages

Too much cannot be said in favor of the "hay box" or fire-


less cooker. It isso nice to come home from church and find
the Sunday dinner all ready to serve. It is so nice to be
able to leave a hot, well-cooked dinner for the hungry men-
folks, when we want to go visiting, and being able to do
so encourages us to "take a day off" oftener. It is so nice
to be able to cook a dinner for company a day beforehand,
and so be free from care and able to enjoy their visit.
It is a wonderful help to the mother of several little "early
risers" to know that the coffee, cereal and various other things
are all ready, and dressing the children doesn't delay the
breakfast. Then it's a great saver of fuel, and the food is so
much better cooked that it not only tastes better, but digests
better also, which is worth taking into consideration.
One can have hot water for a tub bath hours after all fires are
out, by putting the kettle in the hay box, and milk or water can
be kept warm all night for a baby in a little box made just for
the purpose. Also, dinner can be got ready while cooking
breakfast, and the forenoon used to better advantage than
bending all morning over a hot stove. — [J. R., Ind.

Caation

Be careful not to -use too much water, as it Is not necessary


to allow for evaporation in hay box cookery. Remember this
in preparing every dish; and also remember that it is most
important to have the various dishes boiling briskly, and not
to lift the lid before and after a vessel is once placed in the hay
box. As nothing ever burns in the hay box, it will do no harm to
leave things in a little longer, and don't be afraid that they'll
get overdone, for they won't. But after you have once lifted
the cover or taken a dish out of the hay box it won't boil
any more, so be careful about removing anything too soon.
HAY BOXES AND BUCKETS 275

Fireless Gookers, Big and Little


My first flreless cooking experiment was with a common
wooden candy bucket, such as the grocer will give you or sell
for a few cents. I divided the lid into two parts —
one being
about three-quarters and the other one-quarter, and nailed
the smaller part snugly in place on the bucket. Hinges of
pieces of leather from an old shoe top fastened the larger
piece to the small one. A narrow strip of leather at the
ouier edge, and a screw in the side of the bucket, just where
the "buttonhole" in the end of the leather strip would easily
slip over it, secured the lid when the cooker was in use. It
would be well perhaps, to stay the lid by cross strips, for
fear of warping, as a certain amount of steam escapes from
the tightest vessel.

A Wooden Bucket Fibeless Cookeb


The bucket may be covered with a ruffle to hide the sides,
and have a cushion on top, and will make an odd little seat
in the kitchen or dining room. It keeps the heat as well
as anything I know, if it is papered several times, inside and
out. I use excelsior for packing and pack it very hard, fill-
ing to within 2 inches of the top. The nest for the kettle is
made close fitting at the bottom of the pail, and gradually
slants to the top, until it is a third as thick in packing. This
allows the pillow for closing to tuck in very snugly, and keeps
the air out better than when the hay or excelsior nest is level
With the top of the kettle and the pillow laid across the
whole surface.
276 FARM AND HOME COOK BOOK
Some say that the hay or excelsior must be changed every
few weeks, but I do not see why. Unless food is spilled into
the nest, or left in so long that it sours, the filling does not
become tainted for many months. An occasional sunning of
the filling, the leaving of the cooker open after the removal
of contents, until thoroughly aired, is generally sufficient
to keep it in good order. I find that the filling in the cover-
pillow needs renewing most often, as it crushes up, and also,
being handled most, is apt to get dirty. Another discovery is
that the use of newspapers and other paper is a big help in
the cooker. Not only may the box be papered smoothly, layer
after layer, but if hay or excelsior are not handy, you may
fill the box entirely with crushed or cut up paper.
My large fireless cooker is considered quite a triumph by
all my friends. In the first place it makes a nice looking piece
of furniture, which looks well lin the dining room as well as
kitchen, and again it is convenient because each nest can be
opened without touching either of the others, and lastly
because a woman built it, for I did every bit of the work myself.
I made it about as high as a low table, because I am owner of
a "back" and do not enjoy stooping. As the cut shows, it
is of convenient width and will slip nicely under the drain-
board of the sink, when necessary. It may be usied as a table
on emergency, although if wanted for such use a good plan
would be to omit the knob lifters for the lid sections, and
use rings instead. Make a shallow hole in which these can
lie when not in use, and then the top of the cooker will be
smooth, and with an oil cloth spread, will make a very handy
supplementary table.
Another idea for added coijivenience would be to have a
deep drawer or even a shelf space in the bottom, as the depth
is not needed by the cooker, and these would be handy in
almost any kitchen. The drawer would be nice to hold extra
papers for use about the cooker, or, if the shelf space was
substituted, a drop cover could snugly shut in the various
pots used in the cooking.
Ball bearing castors make it easy to move the cooker from
room to room, or out on the porch. They cost but a few cents
more than ordinary castors, and save oilcloth, carpets, and
temper. The top of the cooker was made with three openings,
as is shown, and each was "flanged" with strips all around the
lid, so that it sets down snugly on all sides. But whatever
plan you follow for the box, I would advise that you have
some sort of partition between the sections, for then, when
you open the cooker to take out one dish, you will not dimin-
ish the heat in any other section. Each section should be
Uned and packed as if it were a separate affair.
Remember that you must not expect anything crisp from
the cooker, but for anything to be steamed, boiled or baked
all but the crispy part —^this hay box method is most satis-
A FIRELESS COOKER 27r

factory. Any article of food takes, on general principles


about three or four times as long to cook in the flreless box.
No absolute rule can be given, as there are so many ways of
making heat, and so many degrees of heat-conserving, through
the close or loose packing of the box. And the time on the
stove for preliminary boiling, of course, varies somewhat.
These are things you must learn in absoluteness for yourself.
However, here is a good thing to remember, that the longer
time hurts nothing, so when in doubt at first, put everything
in for longer than you think will be needed. The utensils
should be of iron, enamel-ware or stone, to do the best, but
tin or aluminum can be used. A pie pan that will set snugly
into the top of a kettle, or even a basin makes a lid that will
allow another utensil to sit easily on top of the lower one in.
each nest.

'a. FntEiEss CooKEE With Thbee Compabthents


I haven't said much about the size of the sections of the
cooker, for the reason that one person cannot very well dictate
this part. Take the largest kettle you use for your family
cookery, and allow the section to he at least 2 inches larger
around, inside measure, and you will about hit it. Two
inches of excelsior or hay all around the pot, if tightly packed,
will be about enough, especially if the box is well papered.
278 FARM AND HOME COOK BOOK

Bnilder's paper is good for lining, and if it is used, there is


not so much need of any other packing. Asbestos is also good
for lining, and a space not much larger than your kettle will
do if asbestos used.
is
For a small batch of bread, the fireless cooker is fine. Set
your sponge at night as usual, have the nest warm from the
holding of a pot of boiling water while you have been mixing
the sponge, and tuck the setting away all night, to keep cozy
and raise. For a large baking an ordinary cooker would
hardly furnish a compartment large enough. But if I had
that to do, I would get a box that would nicely hold my big
pan, and fix it up in a similar manner, and be sure of evenly
raised bread dough, both for the first and second raisings.
Of all discoveries for lightening the housewife's work, the
method of cooking by sustained heat is clearly first. So many
people say, "But how can it be?" But when one stops to
think, the principle is simple and clear. We know that when
we have any article of food that needs long cooking, we put
it at the front of the stove until it boils well, then remove it
Where it is less hot, to keep to a steady boiling-point. Well,
In the hay box this point is maintained by the simple process
of conserving the heat that is already in the boiling kettle.
Don't think you must not use the fireless cooker in winter.
I am not wedded to my kitchen even in winter, and would
rather sit in the dining room and sew than stand over the
stove half a day. God bless the person, say I, who discovered
fireless, heatless, and temperless cookery, and may each driven
housemother in the world learn its value to herself and her
home. More time for getting acquainted with books, flowers,

fancy work and people including her own dear ones and —
more happiness and good cheer follow in the wake of the
fireless cooker. —
[M. M. F., Cal.

Cooking Suggestions and General Directions

Rice, oatmeal or other cereals need a start of 5 minutes'


cooking over a fire. If wanted for breakfast, can remain in
hay box all night. Food cooked in hay box never burns and
never gets overdone.
Pot roast should first be browned or seared over the fire,
then cooked about 2 minutes before putting in hay box, where
it should remain about 4 hours. Treat chicken the same, but
if it is old, leave longer in hay box.
For baked beans, soak over night, parboil, mix and boil 10
minutes, then put in hay box at least 6 hours. Take out and
brown in oven.
Soups and stews, after a good start over the fire, should
have from 6 to 8 hours in the hay box. Vegetables require

only 2 to 3 hours in the box ^potatoes a little longer.
FIRELESS COOKING RECIPES 279

The time required for cookiag is indicated in the special


recipes, but things reauiring only 2 hours can be put in -with
others requiring 8 or 10 hours, so the box need not be dis-
turbed, as long standing does not spoil anything in the least.
Whatever is cooked in the hay box requires at least twice as
long cooking as over the Are. Plenty of water must be put in
at the start for all dried foods that swell
fruit, etc. — —
beans, cereals, dried
and no water allowed for evaporation with the
other sorts.
Nearly all desserts will cook In 2 hours in the hay box, but
it dbes not follow that they cannot be put in until 2 hours
before wanted, as they remain hot a long time and can be left
in all day if that is most convenient.

Cereal Coffee

This is never at its best unless boiled a long time, so the


hay box is a particularly good way to cook it for breakfast,
when one seldom can take the time to boil it as long as it
should be. Put In the usual proportions, cook 5 minutes on the
fire and set in the hay box over night. In the morning strain
and heat to boiling.

Breads and Paddings

Steamed breads and puddings can be finished in the hay


box by placing one vessel within another, half filling the outer
vessel with boiling water. Place a wire rack between the
bottoms of the two vessels, so that they won't touch and the
boiling water can reach all parts. Boston brown or graham
breads require only about % hour over the fire and 5 hours in
the hay box. Plum pudding takes about the same time in the
box, but should first have an hour's boiling over the fire.
Tapioca pudding and rice require only about 5 minutes' cook-
ing and 2 hours in the box.

Bice Pudding
Put at milk, a good
1 % cup each of rice and sugar, 1
tablesp butter, %teasp salt, and the grated rind of a lemon
or other flavoring, into a deep pudding pan. Bring the milk to
5
boiling, set the pan in a kettle of boiling water, let hoil
minutes and remove to the hay box without raising the lid.
Leave in 3 hours or longer. Each grain will be whole and
separate, but soft as jelly.

Steamed Brown Bread


To 1 cup each of cornmeal, rye meal and graham flour add
2 teasp soda and 1 of salt, % cup molasses and 2 cups sour
milk. Pour into a buttered mold not over % full. Place a rack
280 FARM AND HOME COOK BOOK

(tea-stand or iron-stand) in a kettle, set in the bread mold,


fillkettle nearly to tlie top of mold witli boiling water, cover
and boil %hour on the stove. Remove to hay box and cook
for 5 or 6 hours. If fruit bread is wanted, add %cup raisins
to the mixture.
'
Steamed Bea^ Pudding
Cream % cup sugar and 1 egg; add % cup milk, 2 teasp
baking powder and flour to make as stiff as cake. Stir into
this an equal quantity of any sort of fresh, small fruit—wher-
ries, cherries, etc.— and pour into buttered pudding mold. Stand
in a covered kettle of boiling water and boil % hour to heat
the mixture through. Remove to the hay box while closely
covered, and cook 2 hours or longer. Serve with cream and
sugar or any preferred sauce. Increase the quantities accord-
ing to the number to be served, as this makes only a small
pudding.
Brown Betty
Mix 1% cups fine bread crumbs with 2 cups minced tart
apples. Add Vz teasp each cinnamon and allspice, 3 well-
beaten eggs, a lump of butter, sugar to taste, milk to make a
thin batter, and turn into a buttered pudding dish. Set in
a covered kettle of boiling water and cook on the fire 20
minutes and in the hay box 3 hours. Serve with any preferred
liquid sauce.
Dried Fruit Sance
First wash well and then soak evaporated peaches, apples,
prunes, pears or apricots over night in cold water. In the
morning add sugar according to the kind of fruit, boil 5
minutes, then set in the hay box 2 hours. Or, the sugar may
be omitted and boiled to a syrup separately and added afte^
the fruit is cooked.
Pot Boasts and Boiled Meats
Boiled meats or pot roasts or fowl are all improved in flavor
by long and slow cooking. For this reason the hay box is
admirably adapted for the preparation of such dishes, as there
is no escape of steam and aroma. Prepare over the fire in the
usual way, boil from %
to 1 hour, and finish in the hay box
from 3 to 4 hours, sometimes longer, as in the case of a whole
ham, when 8 to 10 hours are none too long.
Boiled Beefsteak
Remove bone from a steak cut about % inch thick. Spread
with a nice dressing made as for chicken, with bread crumbs,
melted butter, salt, pepper and poultry seasoning or sweet
herbs, press the dressing down smoothly, roll and wrap
securely with twine. Put % cup drippings into a heavy skillet
HAY BOX DINNERS 281

and when quite hot lay in the roll and turn it until browned
all around. Lift into a kettle and add 2 tablesp flour to the
remaining grease; when browned add 1 pt water, salt and
pepper to season, and when it has boiled, pour it over the beef
roll in the kettle. Start the meat to boiling briskly in the
gravy, then remove, closely covered, to the hay box and leave
for 5 or 6 hours. Lift to a hot platter, add a little grated
onion to the gravy and pour it over the loaf.
Boiled Dinner
Put the ham or corned beef in water first and boil % hour,
then add cabbage, onions, turnips, carrots, potatoes or what-
ever assortment of vegetables Is liked and let all boil again
for 10 minutes, then put in the hay box for 4 to 6 hours.

Chicken Stew
Joint and boil for 20 minutes on the stove. Lift out the
chicken and add a cup of cream, enough flour to thicken
slightly, salt and pepper to season. Stir until it boils, add the
chicken, boil 10 minutes again, then put into hay box for'
3 hours or longer, according to age.
Old Giilcken liVied
With the aid of the hay box one can have fried chicken any
morning for breakfast, even from the 'dest hen on the place.
Joint, add boiling water to cover, salt to season, and boll 15
minutes. Put in the hay box over night. In the morning,
drain out the pieces, roll in flour, and fry brown. Use broth
for making gravy.

Boiled Ham
Soak water over night, scrape and clean, and boil on stove
in
% hour, then place in hay box 8 hours. Remove the rind and
bake % hour if liked, or slice without baking.
Boiled Fish
Roll the fish in a strip of cheesecloth, tie the ends, and drop
into boiling water, adding salt and a little vinegar or juice of
lemon. Boil 5 minutes on stove and 2 or 3 hours in hay box.
Drain and serve with any preferred fish sauce.
Vegetables
A preliminary cooking of 5 to 15 minutes over the fire for
vegetables is usually enough, supplemented by 2 to 3 hours in
the hay box. Dry vegetables absorb a lot of water, so enough
must be put in at once, as it is of course impossible to add any
during Its cooking in the -hay box. Dried corn or beans should
be soaked over night in water before cooking, and also dried
fruits.
282 FARM AND HOME COOK—BOOK •
-1

Green Com and Peas

Husk corn, put in boiling water to cover, adding salt and a


littlesugar, boil 5 minutes on the stove, and remove to hay box
for 2 hours. (Longer if wished to keep hot.) Boil peas 10
minutes on stove, add milk to cover, butter, salt and pepper
to season, bring to a boil again, and put into hay box 2 hours.

Asparagus

Cut off tough ends, cover with waten boil 5 minutes on stove
and place in the hay box 1 hour. If one likes to use the
liquid in which it is cooked, milk, butter, pepper and salt may
be added and it is ready when taken up; otherwise, the water
can be drained off when taken up and a cream sauce made
over the fire.

Sumner Squash
Pare, remove seeds and cut in small pieces, add water and
boil 5 minuteson the stove and 2 hours in the hay box. Drain,
mash, season with butter, salt, pepper, and a little cream if
liked.

Beets

Wash, and boil 10 minutes on the stove. Place in the hay


box 2 hours. Slip off skins, chop fine, and season generously
with butter and pepper; also add some sugar and salt, and
either % cup sweet cream or a little vinegar, as preferred,
but don't add both cream and vinegar.

String Beans
Break into % -inch pieces, boil 5 minutes on the stove, drain
off water and cover with boiling milk. Season with butter,
salt and pepper, bring to a brisk boil and put into the hay
box for 5 hours. Another way: Brown 1 tablesp each flour
and lard in the kettle, add the beans and enough water to
cover, stir well, add salt and pepper, also salt pork if liked,
boil 5 minutes and cook in hay box 5 hours.

Dry Beans
Soak the beans over night. In the morning add a pinch of
soda and bring to a boil. Drain off this water and add
a piece of salt pork, salt and pepper, and boil 5 minutes over
the fire. Put into the hay box 6 hours. If wanted baked,
when they are tender, add 4 tablesp cooking molasses, turn
into a baking dish, cover with the pork, sliced, and bake %;
hour.
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Butchering Time Recipes
ERHAPS there is no work which falls to
the lot of housekeepers on our farms that
is more dreaded or disliked by them than
the yearly or semi-yearly jobs connected
with butchering time, which the women

must perform ^the trimming, salting, cur-
iing,« pickling and smoking, and the rendering of
' fat.
(Though fresh meat is rare in many farm homes most of
the 'year, when butchering time comes, there is such a
.

plethoras of it that the appetite and appreciation for it


decrease at a rapid rate. This is only natural, and it is
therefore well to know how to preserve as much of it as
possible, for use during those seasons when fresh meat, or
meat of any kind besides poultry, is not so plentiful. A
careful study of the following recipes will convince the
economical and ambitious housewives that there need be
very little, if any, waste at butchering time, and that there
need be no monotony or lack of good meat "timber" in
farm homes, where the farmers do their own butchering.

How to Cnt Up a Beef

When, killing a beef it is very essential to properly quarter


and cut the carcass, in order that the good cuts may be sepa-
rated from the poor. Figure I illustrates the ordinary method
of.'eutting up a beef, now used by butchers. The following
explanation of the various parts gives the names of these cuts
and the common uses to which they are put:
The hind quarter is divided into nine cuts as follows: No 1,
choice roasts, the porter and sirloin steaks; 2, rump, used for
steaks, stews and corned beef; 3, aitch-bone, used for boiling
pieces, stews and pot roasts; 4, bullock or round steak, for
roasts or boiling pieces; 5, bottom round, for boiling and stew-
ing; 6, shin or leg, for soups and hashes; 7, thick flank, for
stews, corned beef and boiling pieces; 8, veiny piece, for
corned or dried beef; 9, thin flank, for corned beef and boiling.
The fore quarter is divided into nine parts as follows: No 10,
forerib, prime roasts and fine steaks; 11, middle ribs, prime
284 FARM AND HOME COOK BOOK
roasts; 12, chuck ribs, the second quality of roasts and steaks;
13, brisket, for corned beef, soups, etc; 14, shoulder piece, for
soups, mince meat, and hashes; 15-16, neck, for soup, mince
meat, hash and bologna sausage; 17, shin or shank, for soups
and stews; 18, cheek, for mince meat and sausage.
The Chicago retail meat dealers have a somewhat different
method of cutting up the animal, as shown iu Pig II. The

FIG I —COMMON CUTTING METHOD

FIG II —CHICAGO RETAIL METHOD


BUTCHERING- TIME HINTS 285

parts as numbered on the sketch are: 1, neck; 2, chuck; 3,


prime rib; 4, porterhouse; rump; 7, round; 8
5, sirloin; 6,
plate; 9, flank; 10, shin; 11, shank. They cut a larger part
of the animal in the portions 3, 4, and 5, which represent the
higher priced cuts. —[F & H.

About Pork Making

Hog killing and pork making on the farm have become


almost lost arts in these days of mammoth packing establish-
ments which handle such enormous numbers of swine at all
seasons of the year, says the editor of "Home Pork Making,"
published by the Orange Judd Company, New York and Chi-
cago. Yet the progressive farmer of today should not only pro-
vide his own fresh and cured pork for family use, but also
should be able to supply at remunerative prices such persons
in his neighborhood as appreciate the excellence and general
merit or economy of homemade pork product. "Home Pork
Making" is a complete guide for the farmer in all that pertains
to hog slaughtering, curing, preserving and storing pork prod-
uct, from scalding vat to kitchen table and dining room,
'
including numerousprize recipes.
The general appearance of the most choice pork is from an
animal, the carcass of which will not weigh less than 50 lbs,
and not more than 120 lbs. according to Voe. author of the
"Market Assistant" published by Orange Judd Company, New
York and Chicago. The skin should present a semi-transparent
appearance, approaching white in color; the fat on the back
should not be less than half inch thick, white and firm, and
the lean should be of a pale reddish color, and juicy. The
skin of the older animals is thicker and coarser, while the lean
is of a darker color, but equally sweet, juicy and tender. By
many, fresh pork is considered to be exceedingly unwholesome
during the months of the year of high temperature. This, no
doubt, to a great extent is true, the fatty, gross character of the
flesh not being easily assimilated, when the animal economy of
the human system requires less heating nourishment to the
blood, and therefore requires less irritating food to the diges-
tive organs.
The carcass of pork being Intended for immediate use while
in its first state, is hung by the foot of its right hind leg, then
cut down through the skin of the center of the back from the
tail to the neck, followed with the splitting down of the back
bone through the line of the incision, dividing it into halves or
sides. These are again divided, after taking off the head, into
quarters. The hind quarter is first divided by taking oflf the
leg of pork and when intended for corning, should be kept in
pickle 10 or 12 days before use. The loin of pork, if not too
fat, is good for roasting and also furnishes fine pork chops and
286 FARM AND HOME COOK BOOK

delicate pieces for corning. The fore quarter of pork if small,


is often roasted whole, after having the blade bone removed;
If large, it is divided across the ribs, using the thin part or
brisket of pork for corning, after taking off the hocks and feet.
Figure I, 'vrhich shows the pork carcass lying on a block or
table, furnishes a good diagram for cutting. First separate the
head from the carcass, then split the carcass through the back
bone with a chopper, then with a sharp knife loosen the leaf
and kidney fat and tear it away toward the leg, the kidney, of
course, being brought away with it. Each side is then divided
into its fore and hind quarters by leaving two ribs on each of
the latter. The next cut loosens the tenderloin from where it
is connected with the ham, when it is torn out upwards toward

FIG I —PORK CARCASS ON A BLOCK


the ribs or head. The hams are then removed, beginning at the
tail side and cutting circularly to the flank, after sawing the
small bone about half way and chopping or sawing off the feet.
Next cut off the brisket of pork, which is usually corned. The
chine of pork, without the back fat, is much used for chops.
Steaks or roasting, while some prefer this part for sausage
meat. The back fat, on the loin, is also taken oil in the same
manner, when the loin is prepared for either chops or roast-
ing.
Figure the mode of cutting pork carcass for
II represents
barreling. The same mode of cutting is here adapted, by sep-
arting the head from the carcass, then splitting the carcass,
cutting off the fresh hams and feet, tearing out the leaf and
kidney fat, —as
taking out the tenderloin previously shown.
Then the head (10 and 3) is divided by cutting off the cheeks,
beginning from the comer of the mouth, following the line
towards 9 (see also Fig I, A B), and saw off the jawbone,
which separates the cheeks from the plate; then crack the bone
of the under jaw between the front teeth and the cheeks, held
together to hang up by. Next take off the shoulder by cutting
straight across the side, as shown Fig I (D) then trim off the
;
CUTTING UP THE HOG 287

spare ribs, by cutting under the breast-bone, and so follow the


ribs as far as the chine-bone, when the knife is continued on.
directly to the end of the long bones in the back, which leaves
the shoulder about one thickness, and the spare-ribs (not too
spare) , with meat enough left on them to make a roast. Then
trim the shoulder round (see 2), and saw off the feet, which
forms the shoulder similar to a ham. The brisket and flanks
are next cut ofC, then the ribs (5) and loin pieces (4) are cut
in suitable sizes, when all are ready to salt, except that the
trimmings and some other pieces can be used for sausages.
The leaf tat and pieces of fat are rendered into lard, and the
pate, etc, is used for head cheese.

FIG —^HOW TO CUT PORK FOR BARRELING


II

1.
288 FARM AND HOME COOK BOOK

directly above, which should be used when dipping, and also


when hanging the pork to cool. If the weather is not very
cold, butcher in the evening, so as to allow the pork to cool
quickly, but in cold weather begin early in the morning and
have plenty of boiling water and everything else in readiness.
[P & H.
Gleaning and Separating the Entrails

As soon as the entrails are removed from the carcass, carry


them into the house, lay out on a table, and go to work
swiftly, before they have a chance to get cold. Have ready
several sharp little knives, plenty of clean cloths, and some
twine. The table should be long and narrow, and tipped up
slightly at one end, and the feet at the other end placed in
a large tub, to catch the drip. Better still is a flat wooden
flue, of the correct width and length, with a 6-inch strip nailed
along each side.
Carefully cut away all fat and throw into cold salt water,
the leaf lard being put in a separate vessel. Put the heart,
kidneys and liver in a separate vessel of salt water, being
careful not to break the gall bag. If an ox, save the latter,
as ox gall is good for many things. Clean the stomach and
also put in salt water, and treat the casings the same. Waste
can be fed to the chickens. If you should happen to cut into
the intestines, quickly tie up with twine and clean away excre-
ment. It is better for two people to go at this work, to finish
before it gets cold. — [A. G., Mass.

When Beef Is Killed

When the weather gets cold, and after the beef is butchered,
we hang for 2 or 3 days in a cool place, and then cut it
let it
up. We cut quite a number of nice lean pieces without any
bone in them, and put them in brine for 2 or 3 weeks, then
take them out and wipe dry, and put each one into a little
cheesecloth sack, and hang over the cook stove to dry. This
makes our dried beef. This is the way we hang them up:
We take two pieces of rope about 2 feet long, and double
them and fasten the ends to the ceiling about 5 feet apart,
letting the loops hang down. Then we take a long smooth
stick, and fasten all the little cheesecloth sacks of beef on the
stick, and put each end of the stick in the loops of rope.
We use some of the beef to make several large crocks of
mincemeat, as it will keep all winter in a cold place. The rest
of the beef we corn. Be most particular about the barrel
>— never use a barrel that has been used for other purposes,
or if beef has ever soured in it. Get a new barrel, (a g6od
molasses barrel is best), and clean it well.
PACKING PORK IN SALT 289

Cut all the large bone out of the meat and then pack the
heef In the barrel tightly. Cover with a hardwood board that
will fit down in the barrel, put a clean, heavy stone on it, and
it is ready for the pickling brine, which we make as follows:
To 2 gals water add 3 lbs salt, 1 lb sugar, 1 oz saltpeter, and
2 tablesp baking soda. Make as many gallons as you need,
adding the same ingredients to every 2 gals water. Put in
a boiler, boil, skim well, and pour boiling hot over the beef.

Be sure the brine covers the beef well ^yes, more than covers

it as it will soak in the beef some. If you should ever need
to add more brine, do not put it on hot —
that is only done
the first time.— [Farmer's Wife, Colo.

To Pack Fork in Salt

The pork should hang in a cool place over night. Be sure


that all the animal heat is out of it. Cut the sides Into strips
crosswise. Cover the bottom of a perfectly clean barrel with
clean, coarse salt, and then pack in the strips of pork closely,
edgewise, with the rind next to the barrel. Then fill the crev-
ices in between with salt, and cover the top of the layer with
salt, and proceed in this way until the pork is all in, or the
barrel is filled. Make a strong brine of salt and cold water,
using so much salt that the water will not dissolve any more —
it should be strong enough to float an egg. Boil and skim this
brine, and then pour it into the barrel over the pork, while
boiling hot. Cover the pork with a round, hard piece of
board, a little smaller than the barrel head, put a clean stone
on it, heavy enough to keep it down under the brine, then
cover the barrel and set away in a cool, dry place. If at any
time the brine should froth or look red, it should be turned
out, scalded and skimmed, and then poured over the meat
again scalding hot. Never put cold brine on old pork. We
have pickled our pork in this way for many years, and have
never lost any. When wanted for use freshen the pork by
letting it stand in warm water on the back of the stove about
half hour, — [Mrs. E. E. J., Cal.

To Pack Frozen Meat in Hay-Box

Take a large, strong, tight, wooden dry goods box, line


inside with several thicknesses of paper, pasting it in closely
and overlapping the seams generously, then put a thick layer
of hay or sawdust in the bottom of the box, and cover with
paper. Freeze hams, spare ribs, shoulders, or any pieces of
fresh pork, beef, or poultry that you wish to keep fresh foi"
future use, and be sure that the freezing is most thorough,
290 FARM AND HOME COOK BOOK
so that each piece is frozen all the way through. Wrap each
piece separately in several layers of clean, light brown paper,
then pack a layer of these pieces in a box prepared as above,
fiU all the crevices between the pieces with fine hay, packing
it in solidly, cover the layer of meat pieces with about 5 or 6
inches of hay, then pack in more meat as directed above, and
so on until all the frozen meat is stored, or the box is full,
being careful to have plenty of hay all around the sides, and
on the top. Next put on a tight cover of wood, also lined
with paper inside, and throw some thick covering over the
box, such as an old comforter, blanket, fur robe, or a piece
of heavy carpet. The box, of course, should stand in a cold
and dry place. Frozen meat packed in this way will remain
frozen and sweet for months, and will even withstand quite a
long thaw. —
[Mrs. I. R. N., Me.

Canning Meat, Poultry and Sausages


Cut the meat or poultry in pieces of convenient size, trim
carefully, and be sure they are sweet and clean. Boil until
tender in enough water to cover, seasoning to taste, the same
as for immediate use, and when all the meat Is well done
and tender, press a little at a time in hot glass fruit jars,
then pour in a little of the hot gravy (which should first have
been boiled down until it is almost ready to jelly when cold)
until the gravy fills up all the vacant places around the meat|
but not enough to cause the meat to float. Then press in
another layer of meat and more gravy, and proceed in this
way until the jar is filled up to within one inch of the top
Be very sure that there are no air spaces left in the cans Then
fill each can overflowing full with melted
suet, and seal air
tight, using new rubbers and observing all the
usual canning
precautions. Set the jars away in a permanent storage
place
which should be cool, dark and dry, and do not move the cans
after once setting away. The melted suet on top will
harden
and moving the cans after the layer of suet has hardened is
apt to break it. Sausages should be pricked and boiled in
water until tender, and packed in jars the same as meat, with
a layer of melted lard or suet on top. Everything wants
to
be boiling hot when canned, sealed air tight, and set
while hot. Great care must be taken to use only perfect,
away
air-
tight cans. This recipe for canning meat has been
used in our
family successfully for many years. — [Mrs. M. R., N. Y.

Smoking Meat
The smokehouse should be large enough and have
ventilation to prevent the meat becoming
enougE
overheated. It is
best to have the fire outside, with a
length of stovepipe to
ABOUT SMOKING MEAT 291

conduct the smoke into the house. Hard wood, such as maple
or green hickory, smothered with sawdust of the same, are
the best for smoking meat, and corncobs the next best. Wood
with resin, as spruce or pine, gives a bad flavor to the meat.
There is a low, prickly, evergreen shrub, bearing green ber-
ries, that grows in some localities, and where this can be had
it is nicer than anything else, giving the meat a delicious
flavor. Meat to be smoked should be well washed, or scrubbed
with a hand brush in tepid water, to prevent a crust of
salt forming on the outside, or if very salt, soaked over night.
It should hang and dry out a day before being put into the
smokehouse, and then hung so no two pieces touch each
other. The fire should be slow at first, to heat up the meat
gradually, and meat should never be frozen when put in the
smokehouse. In cold weather it is best to keep the fire going
steadily until finished, or the meat will not smoke evenly,
owing to the inside being too cold for the smoke to penetrate,
after cooling. Thirty-six hours will smoke meat nicely, if
the fire is kept going steadily, or in warm weather a fire built
every other day for two weeks cures it nicely, keeping the
ventilator screened and the house dark, to exclude flies. —
[F & H.

Keeping Smoked Meat

If the meat can be kept away from


flies, it will keep nicely
in a cool, dry cellar, but can get at it, it must be
if one fly
otherwise protected. A good and easy way is to wrap In paper
and then in muslin sacks, and bury in a grain bin, by this
method keeping a uniform temperature and excluding insects.
If this cannot be done, it will be absolutely safe if wrapped in
paper and put in muslin sacks, and the sacks completely
coated with either ordinary lime whitewash or "yellow wash,"
and hung up so they do not touch. The directions for "yel-
low wash" are: 3 lbs barites, 4 lbs flour, % lb chrome yel-
low, 1-6 lb glue. Make the day before using. Heat 1% gala
water and add the flour, mixed to a smooth paste. Dissolve
the chrome in 1 qt water and add it. Boil, stirring con-
stantly, and adding barites slowly. Apply cold with a brush,
and stir often while using. [F & H. —
Smoking In a Box
Take a large, light box, place hooks inside the top to hang
the meat on, and have a hole made on the side to fit a stove-
pipe. Then take an old discarded heater and fit the pipe
to the box, with the stove outside the box. Have a lid or
door on one side of the box, so you can look to the meat.
Start a flre with a few dry cobs, flll partly with straw, an4
292 FARM AND HOME COOK BOOK

then with boughs of cedar. If kept up all day, the meat will
be done by night. The meat should have been in brine for
2 or 3 weeks, then hung up to dry a little, before smoking.
When smoked, let hang In box until ready to put down. Wrap
the pieces in cloths, put in a barrel, and cover with oats.

A Barrel Smoker

Screw hooks in the inside of the bottom of a good


3 or 4
clean, close and large barrel, and turn it over an iron vessel
in which a few live coals have been placed, with cor» cobs
and hickory chips piled on top, to make a steady amoke.
Hang the hams, shoulders or pieces on the hooks, but be care-
ful not to crowd in too many, or the smoke cannot reach all
parts. The smoking should be done slowly, evenly and
steadily. A little ventilation is needed, or the fire will go
out, but not enough to allow too much smoke to escape.—'
[A. G., Mass.

Smoked Barrel for Bacon and Hams

Put a few live coals in an iron kettle, cover with clean


com cobs, turn a clean barrel over this kettle, and smoke 2
hours at a time for 2 days. If smoked too long at a time,
it would shrink the barrel. When thoroughly smoked, put a
brine in the barrel made of 10 lbs salt, 8 ozs saltpeter and
2% qts molasses, for every 100 lbs meat. Add water enough
to cover the meat. Pack the meat in this brine and weight
down. The smoked barrel will impart the smoked flavor to
the meat. —
[Miss G. A. P., N. H.

Treating Hams After Smoking

Have a boiler full of boiling water, dip the hams in, and
letthem remain 2 or minutes, then remove, and cover
3
them with a thick paste made of flour, water and cayenne
pepper. The paste should be red with the pepper. Hang
the covered hams in the sun until the paste covering is dry.
Then put in stout paper sacks, tie closely, and hang in a dark
and cool place. —
[Mrs. J. S. H., 111.

To Keep Meat Without Smoking


After the animal heat has gone out of the meat, pack the
piecesaway in dry salt 4 weeks, after which dip each piece
In a very strong solution of boiling hot salt water, dry ofE
and rub thoroughly with borax and black pepper.
G. P., I. T.
[Mrs. M. —
SUGAR AND SALT CURED PORK 293

To Dry Sugar Cure Meat


For 400 lbs meat allow 10 lbs salt, 1% lbs each black
pepper and brown, sugar, and 4 ozs saltpeter. Mix well
together and rub each piece of meat well with this mixture,
using the hands, about 5 or 10 minutes. Do not pile up the
pieces of meat, but lay them out on a board or table, skin
side down, in a cool place, but not cold enough to freeze.
Let them stay there 4 to 6 weeks, after which they will be
ready to smoke. After smoking wrap them in clean, sweet
hay then put them in muslin sacks, and bang in a cool, dark

place. [Mrs. A. W., Mo.

Dry Cured Pork


For each 100 lbs pork use 5 lbs salt, 2 lbs sugar and 2 ozs
saltpeter. Mix well and divide into three parts. Rub the
meat thoroughly with a third of the mixture at intervals of
3 days, packing very closely in the barrel, and reversing
the order of the pieces at each rubbing. If there is a good
deal of meat, it is easier to have two barrels, putting the meat
into one, as it is taken from the other, and pouring over the
little liquid, if any forms. After the last rubbing let it lie for
10 days in the barrel, when it will be cured and ready for
smoking. While curing, the meat must be kept in a cool and
moist place, and unless it can be. It is best to use the brine
method. — [F & H.

Salt Cured Pork

Heat salt in a baking pan In the oven, until it is thoroughly


hot, then rub it in the fleshy side of the meat with a large
flat spoon, as it will be too hot to apply with the hand. Rub
all on that will stick to the meat— for large hams two applica-
This does not harden the lean meat,
tions will be necessary.
Be sure to keep the salt hot. I have cured
as brine does.
meat in this way in hot weather, and never lost any ^the —
salt strikes in so quickly that it cannot spoil.
Wife, Col.
— [Farmer's

The Barrel for Pickling or Curing


It is most important that the barrel for pickling meat
should be absolutely clean. First scald and scrape the barrel
thoroughly, then set into the barrel a vessel containing a small
lump of quicklime, pour a pail of boiling hot water over the
lime, cover the barrel, and let the fumes of the slacking lime
sweeten it. After this wash the barrel again, then put in a
generous armful of new sweet hay, pour over plenty boiling
294 FARM AND HOME COOK BOOK

water, cover closely, and leave until cold. After this, thor-
ougbly rinse the barrel again with fresh water, and if any
bad odor remains, the case is hopeless and a new barrel an
unavoidable necessity. —
[Mrs. E. L. G., N. Y.

To Cure Hams
For 100 lbs meat allow 7 lbs salt, 2%. lbs browm sugar, 2
ozs saltpeter, and sufficient water to cover the meat, when
closely packed in a barrel. Boil the salt, sugar, saltpeter and
water, skim and then add 1 oz cayenne pepper and 2 ozs
each ground clove and black pepper. Cool, and when cold
pour over the meat, weight down, cover, and set away in a
cool place. —
[Mrs. F. C. F., N. H.

Preserving Meat Joints

For medium sized joints allow 2 tablesp black pepper, 1


tablesp red pepper, 3 tablesp brown sugar, and 1 pt salt.
Mix thoroughly and apply dry to each joint all that can be
made to adhere. Take a square of muslin large enough to
enclose the joint and lay it on the table. Then lay on the
cloth two or three thicknesses of paper and sprinkle some of
the mixture on it. Lay the joint on and thoroughly rub the
remainder of the mixture on, rubbing and stuffing it well into
the bone end. Wrap the paper closely around the meat, then
fold the cloth around, sew fast, tie, and hang up in a cool
place. — [S. K. S.

Dried Beef

The round makes the best dried beef. For every 20 lbs
beef, use 1 pt salt, 1 teasp saltpeter, and %
lb sugar. Mix
well together, divide into three parts, and rub well into the
meat for three successive days. Keep the beef in a jar and
turn it over frequently in the liquid, which will fprm of itself.
After it has soaked in this about a week, hang it up to dry,
and after that smoke, if liked. When dry, sprinkle with pep-
per, tie up in paper bags, and hang up in a cool, dry place.
[Mrs. J. L. R., O.

Corned Beef

TTse only the poorer parts for corning, such as brisket,


flanks, crossribs, and plate, and cut into pieces 6 inches square.
Fifty lbs meat will reauire 50 lbs salt. Sprinkle a layer of
salt in the keg or barrel, put in a layer of meat, packing very
closely, then a layer of salt, then more meat and salt, until
all is used, leaving just enough salt for a good layer over the
BEEF PICKLE AND BRINE 295

top. Let stand over night, then dissolve 1 oz baking soda,


2 lbs sugar, 2 ozs saltpeter in 2 gals tepid water, and after
it is cold pour it over the meat. Two gallons should cover
the 50 lbs meat, if packed right. If not, use the same pro-
portions in making more. Weight with a board and stone,
and let stand from 30 to 40 days before using. If kept over
in hot weather, watch the brine, and if it gets "ropy," pour
it off, wash the meat, and caver with a new brine. —
[P & H.

Beef Pickle I

To 1 %lbs salt, add %


lb sugar, 1 teasp soda, %
teasp salt-
peter and 1 gal water. This pickle can also be used for sau-
sage. Be sure to weight down the meat or sausage, so as to
keep well under the pickle. —
[Mrs. C, No address.

Beef Fickle II

For 100 lbs beef, use % pk salt, % lb each saltpeter and


soda, and 1 qt molasses, or 2 lbs brown sugar. Dissolve the
saltpeter, soda and salt in a little warm water. The meat
will be ready to use in 10 days. For spiced beef, add mace,
cloves and allspice to the above pickle. —
[Mrs. C, No address.

Brine for Pork


For 100 pork allow 10 lbs salt, 3 lbs brown sugar, 2 ozs
lbs
saltpeter, 1 oz cayenne pepper, and 4% or 5 gals water. Let
boil 5 minutes, skim well, let get perfectly cold, and then pour
over meat packed in large jars or barrels. Put in a weight
to keep the meat under the brine, cover the jar and set away
in a cool place. Meat kept in this way is never rancid and
flies do not get at it. In the spring draw off the brine, boil it
again, skim well, let get cold, and pour over the meat again.
—[Mrs. P. O. B., Mont.
Sweet Pickle for Pork
For 100 lbs of sidemeat or hams allow 8 lbs clean, coarse
salt, 2 Ibc brown sugar, or 1 qt molasses, 3 ozs soda, 2 ozs salt-
peter and sufficient water to dissolve these ingredients. .Put
over the fire and just before it boils, skim well, let It boil up
once, skim again, and when perfectly cold pour it over the
meat, packed in a jar or barrel. Weight down so that the
meat will always be under the brine, cover, and set in a cool
place. After 5 or 6 weeks lift the sides and hams out of this
brine, let drain and smoke well with corn cob, hickory or
maple chips. have used this recipe for years, and I am
We
sure that anyone who will try it will be very well pleased
with it. —[Mrs. M. J. S., N. H-
296 FARM AND HOME COOK BOOK
Fickle for Pork Sausage

For every gal sausage in cases allow 1 cup salt and 1 cup
brown sugar, thoroughly mixed. Place layers of sausage in
jars and sprinkle the mixture between each layer. Put a
stone on top, and if a brine does not form in 3 days, make a
little cold brine and pour it over.—[Mrs. M. J. L., Mich.

Souse
Use the head of a hog and any other small parts of the
animal that are not too fat. Clean the head thoroughly and
do not spare yourself any pains during this process, to make
sure that everything is as clean as you can possibly make it.
Soak in salt water for several hours, then scrape and clean
again, and then soak once more in salt water for several
hours, after which put in a kettle, cover with cold water, add
salt, and boil slowly until the meat will separate from the
bones, and all the gristle is perfectly soft. Next remove from
the fire, drain, remove all the bones, and hard gristle from
the meat and from the liquor. Put a layer of meat and fat,
distributed evenly, in a stone jar, sprinkle well with salt and
pepper, and then pour over a generous allowance of hot, boiled
cider vinegar. Then put in another layer of meat, seasoning,
and boiled cider vinegar, and so on until the meat is all used,
or the jar is full to within 3 or 4 inches of the top, topping
off with salt, pepper and vinegar. Be careful to pack the
meat firmly and closely together, and to have it covered with
the vinegar. Boil down liquor in which the meat was cooked
until there is only a little of it left, being careful not to let
it burn. Season well with salt and pepper (it should be con-
siderably more salt than palatable), and when the meat in
the jar is thoroughly cold, pour this hot, boiled-down liquor
over the meat, and when all has become cold, cover the jar
well and store it in a cold place. When wanted for use,
scrape away a little of the jelly at one side of the jar, cut out
slices of the souse, and return the displaced jelly, spreading
it over smoothly. The sliced souse can be fried in hot butter,
but first drain off the liquid by allowing the souse to stand
in the pan on the back of the stove a while. This will extract
the vinegar, and after frying brown in butter, the souse will

be deliciously crisp. Serve with hot, baked potatoes. [Mrs.
N. P., N. H.

Pickled Pig's Feet

Soak the feet over night in cold water, remove the toes and
scrape clean, boil until very tender, and salt before they are
done. Pack in a stone jar or keg and cover with hot, spiced
vinegar, using whole cloves, allspice and pepper. Nice eaten
PICKLED TRIPE AND TONGUE 297

just so, or heated up in boiling water, or split, rolled in flour,


and fried a nice brown on both sides in hot fat. Will keep
indefinitely. —
[Farmer's Wife, Col.

Pickled Tongue I

Use either beef or pork tongues. Scald, trim, scrape and


boil until tender, in salted water. When cold, cut in %-inch
slices, and cover with cold vinegar. Boiled pigs feet are als»
very nice when pickled in vinegar. — [Mrs. C. B. B., Kan.

Pickled Tongue 11

For the brine allow 1 gal water, 3 lbs salt, 4 ozs sugar,
and 2 ozs saltpeter. Boil and cool, then put in the trimmed
and cleaned tongues, and weight to keep them under brine.
Will keep any length of time. When wanted to use, soak
over night in cold water, boil until tender, skim, remove skin,
slice, and serve with mustard. Or, if liked pickled, slice
and cover with spiced vinegar. Will keep after being pickled.
I

— [Farmer's Wife, Col.

Pickled Tripe and Beef Tongue

Clean the tripe thoroughly, cut in pieces, and sprinkle


with unslacked lime. Roll up each piece separately,
lightly
with the furrowed side inside, place the rolls in a tub and
pour over enough cold water to cover. Let stand about 10 or
15 minutes, then lift out the pieces, lay them on a board,
scrape them well and rinse them clean in cold water, after
which put them in a tub and cover with a weak brine, allow-
ing them to remain there about 12 hours. After removing
from this brine, scald theni with boiling water, scrape them
again lightly, and again wash in cold water, after which they
will be ready for pickling. Make a hot spiced vinegar by
adding 1 teasp each of allspice, cloves and cinnamon, to 1 qt
vinegar, and % cup sugar. If liked very spicy, % teasp
cayenne pepper or black pepper may be added. Beef tongue
should be put in a brine or pickle, the same as that prepared
for beef, and allowed to remain in there a week, after which
drain, and either smoke or dry, or put in a prepared spiced
vinegar, as directed above. —
[Mrs. A. C. McP., O.

To Keep Roast Pork in IJard

Take pieces of the side meat or any other part without


bones, salt and pepper to taste, place in a roasting pan in
a hot oven, and roast till well done, but do not scorch. Whea.
well done pack the pieces in a stone jar and fill all the spaces
29 S TARM AND HOME COOK BOOK

between, and cover the top, witli fresh melted lard. Tie heavy
paper and a cloth over the jar, and set away in a cool, dry
place. This will keep until warm weather comes. Fresh
sausage cakes can be kept in the same way. After seasoning
with salt, pepper and a little sage, mould the sausage meat
into little cakes about 1 inch thick, fry until well done,
and pack in a stone jar with melted lard, the same as directed
above for the roasted meat. —
[Mrs. H. L. J., Wash.

To Keep Beefsteak I

Mix together equal parts of salt and sugar and half the
amount of saltpeter. Place a layer of steak in a jar, sprinkle
with this mixture, and so continue until the jar is full, then
weight down with an inverted plate and heavy stone. This
will form a brine of its own, and the meat will keep sweet
for a long time. Cover well and store in a cool, dark place.
[M. D., O.

To Keep Beefsteak n
Fry beefsteak as for the table, only be sure it is not the
pack it closely in jars and cover well with
least bit rare, then
melted lard. Store in a cool place. — [Mrs. B. S., 111.

Smoked Fig Paunch


Thoroughly clean a pig paunch or stomach, and boil until
well done. Take as much lean pork as it will require to fill
the stomach, chop fine, and cook until partly done, then mix
with scant % teasp saltpeter, and season with salt, ground
pepper and cloves, and any other preferred spices to taste.
Pack into stomach securely, sew up and then return to the
liquor in which the stomach was boiled, and let boil slowly
1 hour. Remove from Are and let remain in this liquid over
night, then drain and smoke 6 days. Hang in a cool, dark,
airy place. When wanted, cut in thin slices and serve with-
out cooking. — [Mrs. G. L., N. Y.

To Try Out Lard or Suet


Only clear, fat pieces of meat should be salted dojra in the
pork barrel, and all the thin, streaky pieces of lean and fat
should be put with the sausage meat. The soft fat should
be cut in very small pieces and put in a separate kettle, with
a little water, and set over the fire to try out. The leaf lard
should be cut up fine and put in another kettle, with a little
cold water, to try out. While the lard is trying out, stir it
up often with a long handled spoon or skimmer, and be very
MAKING HEAD CHEESE 299

careful that it does not burn or scorch. Stirring it often will


make the lard try ottt more evenly. When the little pieces
of lard have shrunk to very small dark brown scraps, strain
lard through a fine wire sieve into a perfectly dry and clean
tin pall. For the sake of convenience and to save burning
my fingers, I hang the sieve through a piece of board cut out
to fit the sieve. The board should be long enough to fit across
the top of the pail, and project several inches on either side.
This little board will not only save your temper, but will
catch all the scraps that may fall from the top of the strainer,
and that would otherwise fall into the pail of lard. The
brown scraps should be turned into a cheese cloth bag and
while still warm, squeezed between wooden squeezers to t xtract
any of the lard that is still in them. These squeezers can be
made of two flat pieces of board about 1% feet long and 5
or 6 inches wide, joined together at one end with little pieces
of leather, and the other end whittled for handle. The lard
squeezed out this way should be put in a separate pail. When
cold, cover the pails well and store in a cool, dry place. Suet
is tried out the same way. After the suet is tried out, pour
it into a pan of ice cold water, and when hard, wipe it dry,
wrap in white paper, and then put in a linen or close cloth
bag and hang in a cool, dry place. Excellent for pie crust.
[Mrs. N. P., N. H.

Canned Snet

Trim and chop suet fine, add salt to taste, and 1 cup molas-
ses for every cup suet. Can in air-tight jars. This is fine to
put in cakes or puddings and no other shortening will be
needed. —
[Mrs. K. St. J., N. Y.

Calf's or Hog's Head CJheese

Put a large kettle over the fire, almost filled with water,
ahd let heat to boiling point. You will need a large kettle as
the calf's head should be almost entirely under water. After
the butchering, when the animal heat is well out of the head,
lift it by one ear and hold it in the
kettle of boiling water,
nose down. It will scald in a few minutes, so that with a
sharp knife you can easily scrape off the hair, leaving the
head nice and white and clean. Wash thoroughly, then saw
©ff the nose, just at the corners of the mouth,
being careful
not to saw through the tongue, or to saw on to the teeth.
With a sharp, pointed knife, take the eyeballs out, first cuttmg
the muscles around them, then cut off the ears and
remove
the ear drums, and then wash the head again thoroughly
and
kettle or pail of
rinse in cold water, after which put in a
cold water and let it soak over night.
For this.head cheese
300 FARM AND HOME COOK BOOK

1 also use the heart, liver and lungs or "lights," as the latter
are called, also the legs, as far as the knee. Carefully trim
and clean the heart, liver and lungs, and let these soak in cold
water over night. The legs should he scalded, scraped
cleaned and washed, and also put to soak in cold water over
night. Next morning rinse all in clean cold water, and then
put over the fire in several kettles of cold water to cook,
adding salt. Cook slowly until the meat drops from the
hones, then drain, pick out all the bones, and chop or grind
fine. The tongue should be removed whole, root end cut off
and difiCarded, the rough skin or coating scraped off, and saved
for a s-sparate dainty, to be served cold, in slices. After chop-
ping ail the meat, add enough boiled-down liquid in which the
meat was cooked, to make the meat very moist. The liquid
will he jelly-like and will help to make the meat hold together,
so that it can be easily sliced when cold. Add salt and pep-
per and a little sage to taste, and while hot turn into molds
and set away to cool and harden. Cover with melted lard and
store In a cold place. Hog's head cheese is prepared in the
same manner, discarding most of the fat. If there seems to
be too much fat on the liquid left after cooking the head and
legs, skim the •fat off and use the liquid underneath. Nice
sliced, rolled in flour, and fried brown on both sides.
E. C. W., Me.
— [Mrs.

Hog's Head Pudding

Cut the meat from hog's head, discard the skin, and also
use the heart, tongue and part of the liver. "Wash all
thoroughly and scald the tongues to remove the coating. Cook
until tender, then grind or chop fine and season with salt and
pepper, after which return to the liquor in which the meat
was cooked, and when it begins to boil, thicken with buck-
Wheat flour or cornmeal. Be sure to season just right, and
have the pudding stiff enough, so it can be cut in slices when
cold, to fry, like mush.— [Miss A. E. H., Pa.

Potted Beef, Ham, Tongue or Idver


Boil either tongue or liver in salted water until very tender
and put through the meat grinder. Boil down the liquid
until there is just enough to moisten the meat nicely, being
careful it Is not too salty. Mix well with the meat, heat, put
in little Jars, and pour melted suet, lard or butter over the
top, when cold. Potted ham can be made in the same way.
[Farmer's Wife, Col.
To 1 lb boiled lean ham add %
lb ham fat, or if preferred,
butter, a little cayenne pepper and white pepper, mix all
together, pound until smooth, press firmly into small jars.
ABOUT SAUSAGE MAKING 301

cover with melted butter or lard. seal, and store in a cool


place. —[I. C, Va.
Boil beef until it is tender and separate from the bones.
Then mince the meat fine, season to taste, and pack down,
solidly in small close jars, topping off with melted suet. Cover
and store in a cool place. —
[Mrs. E. R. W., Va.

Sausage Casings
Casings can be made from the intestines of beef, hogs, or
sheep, the sheep casings being used for small sausage, like
wiener-wurst, and hog casings for link sausages, and beef
for bologna sausage, ham sausage, and blood sausage.
Empty as soon as possible, turn inside out and scrape and
clean first the in and then the outside. The cleaning is easy
where one has running water. Soak 24 hours in lime water
or lye water, turn, scrape and rinse again, then salt down and
use when needed. When one cannot clean the casings, good
substitutes can be made by stitching up tubes of new
unbleached muslin, 1% or 2 feet long, and 2 or 3 inches in
diameter, when filled. When ready to hang away, rub the
outside well with melted lard, to exclude all air, and sprinkle
with pepper. —[Farmer's Wife, Col.

Uses for Bladders


Wash, scrape and clean thoroughly, soak in salt water,
rinse, and then inflate and tie them. When making preserves,
cut ofC pieces large enough to cover the mouths of the jars,
pour boiling water over the bladder pieces, then stretch them
tightly over the jars and tie securely. These are equal to self-
sealing, air-tight cans. Bladders are also useful to keep sau-
sage meat. Stuff full of the sausage meat, tie securely and
smoke, —
[B. ,M. R., Va.

Filling Sausage

Sausage meat should be finely ground, as it keeps and holds


together better. Beef alone, or pork alone can be used, but
better two-thirds fat and lean pork, and one-third beef. Vary
the seasoning by using pepper, onions, sage, nutmeg, or cloves

— ^the latter two are not very common. For filling the skins
a piece of bone 2 or 3 inches long is most serviceable, but a
piece of tin, shaped into a funnel, smallest end a trifle smaller
than skins, will do very nicely. Insert this funnel into one
end, hold in left hand, and proceed to fill, using the thumb to
force the meat down. Prick the casings often with a hatpin,
to let out any air. To have a change make some with cooked
barley and some with potato (raw), finely chopped or ground.
Use the proportion of %
of barley or potatoes. This is fine. —
[Farmer's Wife. Col.
302 ^FARM AND HOME COOK BOOK
a__ . .

Liver Sansage I

done, chop, season with black and red pepper,


Boil liver till
sage and and pack in casings or long narrow muslin
salt,
bags, and hang up to dry. Smoke with sassafras chips.—
[No Name.
liiver Sausage II

Boil the liver and heart until tender. Chop very fine, sea-
son to taste with salt and pepper. Add some clean currants,
if liked, mix well, and fill into casings. Should be fried brown
and served hot. —
[Mrs. G. L., N. Y.

Liver Sausage III

Boil a pig's liver 10 minutes, then grind or chop fine and


add twice as much cooked lean pork, and % lb fresh bacon,
also ground or chopped. Season to taste with salt and ground
pepper, cloves and nutmeg. Fill into casings, leaving about
2 inches space in each sausage unfilled, as the liver swells.
Boil the sausages Vz hour in salted water, then put them in
cold water 10 minutes, after which they may be smoked or

hung in a cool place to dry. [Mrs. J. P. D., Neb.
Kidney, Heart and Liver Sausage

Split the kidneys and soak them In strong salt water,


changing the water several times, then wash thoroughly and
put them in a large kettle with the heart and liver, bits of
pork rind, and scraps of lean pork. Cover with water and
boil until tender. The liver must be lifted out after boiling
10 or 15 minutes, as it does not require such long boiling
as the rest. When the meat is all tender run through a sau-
sage grinder, season with salt, pepper and a little thyme, pack
into crocks, and set the crocks on the back of the range until
they are hot. This helps to pack the meat more solidly.
Cover with melted lard and set away in a cool place.
E. S., 111.
—[Mrs

Mixed Sausage

This can be made of almost any proportion of beef and


pork one has when both are killed at once, but is nice made
in the proportions of 2 lbs lean pork, 1 lb lean beef, and 1 lb
fat pork. This should be ground and seasoned the same as
pork sausage, and kept in the same way, In casings, or jars
with lard run over. It is better to use several small jars than
one large one. —
[Farmer's Wife. Col.
FOUR SAUSAGE RECIPES 303

Bologna Sausage I

Chop very fine 6 lbs lean beef, 1 lb salt pork, 3 lbs lean
fresh porkand 1 lb beef suet. Mix well, then add 1 oz ground
white pepper, 1 teasp ground mace, 3 ozs salt, % teasp cay-
enne pepper, and 1 large onion, chopped very fine. Mix well
then fill into casings, or muslin bags. Make a strong brine
that will float an egg, put the sausage in this, and let remain 2
weeks, turning and skimming every day. At the end of the
first week, throw away old brine, and put the sausage in a
new brine for the second week, then take out, drain and smoke
for a week. After smoking, rub over the outside thoroughly
with melted lard, and if you wish to keep the sausage for any
length of time, sprinkle outside liberally with pepper, after
rubbing with lard. Hang in a cool, dry and dark place.
[Mrs. F. E. A., Wash.

Bologna Sausage n
Chop or grind very fine 50 lbs beef, add 3 lbs sugar, 8 ozs
pepper, 2% ozs saltpeter and 2% pts salt. Mix the dry
ingredients thoroughly, then mix thoroughly with the meat and
fill into casings or thin muslin bags about 4 inches wide and
12 inches long. Bo not put these sausages into brine, but

smoke them until thoroughly dry. [Mrs. C, no address.

Bologna Sausage ni

Use trimmings of fat and lean portions of pork, taking


care to have twice as much lean as fat. After trimming and
cutting, weigh the pork and add %
its weight of lean beef.
Chop or grind fine and then season with 2%
lbs salt and 10
ozs ground pepper for each 100 lbs ground meat. Alittle sage
or thyme may also( be added, if liked. Mix thoroughly and
let stand in a cool place about 24 hours, after which fill into
casings and fry down in hot lard. Put into crocks and cover
with hot lard, and store in a cool place. —
[Mrs. E. S., 111.

Bologna Sausage IV

Add 1 lb fat pork or fat bacon to each 10 lbs lean beef,


and grind fine. Season with 1 oz black pepper, % oz fine
salt, and a littleground coriander seed to each 6 lbs meat.
Stuff in beef casings, making 1 foot long for the large cas-
ings, or 15 inches for the small ones, tying the small ones
together and letting the large ones hang straight. Smoke
12 hours, then boll until they float on the water. Lay on
clean hay in the sun until dry, and then hang away in a cool
{tlaee. — IFarmer's Wife, Col,
304 FARM AND HOME COOK BOOK
To Prepare Casings for Sausage
Select the best of the beef casings, empty and wash them
thoroughly, then throw them into a strong brine and let them
soak several hours, after which rinse them thoroughly in
fresh water, turn them, lay them on a smooth board and
scrape them clean with the back of a knife. Kinse and soak
in salt water again, then give them another scraping and
wash again, and do not rest satisfied until you are positive
they are perfectly clean. After they have been thus treated,
put them in salt water, changing water frequently, until you
are ready to use the casings. I think that sausages packed
into these casings with a sausage stuffer are much better than
sausages packed in muslin bags. —
[E. S., III.

Scrapple I

Cook until tender, hogs' livers, hearts, and scraps of lean


meat. Salt to taste, and when done, remove the meat, boil
the liquid a little longer, and then thicken with cornmeal
until it is a thin mush. Let this cook well, and then add the
meat, minced fine, and salt, pepper and sage to taste. Pour
into pans to cool, and when wanted, slice and fry until brown

on both sides.- [Mrs. F. L., Iowa.

Scrapple II

Clean and cut up one hog's head and remove all skin and
larger bones. Let soak in salt water over night, and next
morning wash again and put over the fire in cold water enough
to cover. Cook slowly until the bones separate from the meat,
then drain, pick out all the bones and hard gristle, and chop
or grind the meat fine. Strain the liquor and return it with
the ground meat to the kettle, season with salt and pepper
to taste, and when it begins to boil, stir in, slowly, enough
cornmeal to thicken, adding some white flour to make it
hold together. Stir constantly until done, then spread out in
pans, and when cold cut in slices and fry brown on both sides.
By running melted lard over it. It can be kept a long while.
— [Mrs. F. G. F.. O.

Mince Meat, Canned

I always make mince meat during the butchering season.


To 8 lbs meat, (either pork or beef, or both mixed) boiled and
chopped fine, add 6 lbs cleaned currants, 6 lbs seedless raisins,
4 lbs suet, 2 lbs citron, 20 lbs raw apples, all chopped fine,
12 lbs sugar, 2 gals boiled cider, 12 tablesp cinnamon, 8
PIG AND CALF'S FOOT JELLY 305

tablesp mace and 4 tablesp each, of allspice, salt and grated


nutmeg. Put the cider in a large kettle, let it come to a boil,
and then put in the other ingredients, well mixed together
and boil 1 hour, stirring frequently. Can while hot, in air-
tight jars, with a layer of melted lard or suet on top. If all
the usual canning precautions were observed, mince meat
canned in this way will keep indefinitely. —
[Mrs. M. M., Kan.

Calf's Foot Broth and Jelly

Clean and scald the feet, cut up, cover with water, and boil
until the liquid is reduced to one-quarter. Season to taste,
thicken with 1 beaten egg, and serve plain, or with a few
homemade noodles boiled in it. For jelly, boil the liquid
down to 3 pts salt, then strain and let get cool, after which
remove the layer of fat, re-heat the jelly, and add 1 cup
sugar, the juice of 2 lemons, the whites of 2 eggs, small pieces
of stick cinnamon, and about %
pt good wine, if liked, and
intended as nourishment for an invalid, although the latter
may be omitted. Strain through a cloth and set away to get
solid. Serve cut in small cubes. —
[Mrs. J. C. R., Ind.

Pig's Feet Jelly

Clean and boil pig's feet till well done, without salt. Strain,
and to 1 qt liquor add 1 pt sugar, and flavor to taste. Boil
skim and pour in molds. Serve with cream. —
[F & H.
Pig's Feet Cheese

Clean feet, boil hones fall out, remove bones, add a few
till
bay leaves, 2 lemon, 2 cups vinegar, a few cloves, and
slices
salt to taste. Cook until tender, then pour into a mold to
cool. Serve in thin slices. —
[F & H.

To Cook an Ox Cheek
Split the head in halves, remove tongue, brain and eyes and
wash water and afterward in 2 or 3 fresh waters.
first in salt
When clean put into a saucepan of cold water, add salt, and
let boil 4 hours. When it has been boiling about 2 hours add
potatoes, onions, carrots, turnips, and celery, according to
taste. Cooked in this way the liquor makes a nice soup, and
the meat taken from the bone and served with a little of the
soup for gravy, makes a tender and savory dish for the first
day's dinner. The soup is better served next day. If there
should be any small pieces of the meat left from the dinner,
they may be cut up with 2 or 3 hard-boiled eggs, sprinkled
With a little salt, pepper, and nutmeg, put into a mold, and
turned out for breakfast, luncheon or supper. —
[F & H.
306 FARM AND HOME COOK BOOK
Fried or Scrambled Brains

Soak the brain in salt water over night, remove the thin
skin, slice once, roll in flour, and fry brown on both sides in
hot lard or butter. For scrambled brains, soak in salt water
over night, after which the skin can be removed easily. Put
about 1 tablesp butter in a skillet and when hot put in the
brains, stirring constantly, until almost dry, then add 2 beaten
eggs, and stir constantly until firm, adding salt to taste. Serve

hot [Mrs. J. C. R., Ind.
Odds and Ends
When is bjitchered, take some of the choice boneless
a beef
parts, them down thoroughly, and then hang up and
salt
smoke, the same as bacon. —
[Mrs. D. H. H., Ida.

Clean the lumps of clotted blood out of the heart, boil


all
till tender, add scraps of meat to make a rich gravy, and
when tender stuff with a dressing made as for roast turkey.
Bake till brown and serve with gravy made of the liquor it
xras boiled in.

Soak the blood out of the liver, boil till it crumbles, mix
with equal quantity cornmeal mush, season with salt, sage
and pepper, and pack in a cloth till cold, when it can be
moulded in cakes, rolled in meal, and fried like sausage.
They are nice to eat cold for lunch.
Brains and sweetbreads are nice dipped in egg, rolled in
«racker crumbs and fried in hot lard. Clean the stomach,
soak In salt water over night, boil until tender, cut in strips,
and pickle in hot spiced vinegar. Some people are fond of
the tripe, and also the kidneys, stewed or deviled.

When dry curing meat, after rubbing the dry mixture well
into the meat, over rind and all, take a sharp stick and crowd
some of the curing mixture down the bone of the joints, as
far as possible. This makes the curing process more thorough,
as meat always begins to spoil first around the bones.
E. S. D., Wash.

[Mrs.

When the meat is ready to hang up, wash it in water as hot


as you can bear your hands in, then carefully cover the flesh
sides with powdered borax, and you will not be troubled with
bugs, skippers or worms. —
[N. L., Tenn. —
(Note This method,
while efeective, is evidently not considered healthful by our
government, since state and national pure food laws prohibit

the sale of meat thus prepared. ^Editor.)
ealinapy and Medicinal Herbs

OOD housewives can in no way better fur-


ther their reputations as good cooks than in
the judicious use of herbs, the use or omis-
sion of which makes all the difference
between highly palatable and savory
dishes, and tasteless and insipid ones. Food
pleasing to the taste is more readily digested,
and more perfectly assimilated, so that, in reality, more nour-
ishment is derived from it than from food lacking in fine fla-
vor, which does not stimulate the flow of saliva and the
gastric juice, so essential to perfect digestion. Hence we may
well say that the culinary herbs promote good health, as
well as contribute to the pleasure of eating, while a number
of other varieties are held in high repute as domestic med-
icines in cases of slight ailments when home doctoring is
sufficient. As the pot herbs are in daily demand for flavor-
ing soups, gravies, stews, meat-sauces and dressings, and the
medicinal herbs may at any time be called upon to avert a
physician's visit, the provident will never allow winter to
find them without a goodly supply of all the varieties, dried.

A Good Xaxieiy

The seasoning herbs in most constant use are summer


savory, thyme, sage, sweet marjoram and parsley, while
coriander, caraway, sweet basil, spearmint, tarragon, dill, and
a number of others are grown for special uses. The medicinal
herbs most often employed are catnip, peppermint, sage, saf-
fron, horehound and hops. With the exception of peppermint,
tarragon and hop seed, and the roots of sage, the seed of
all the herbs may be had at a uniform price of 5 cents per
packet, and as a majority of the varieties are perennial, it
will readily be seen how slight is the expense of maintaining
an herb bed. And even this may be reduced, if the family
is very small, by buying a 10-cent package of all the varie-
ties, mixed. The ground space required is very small.
307
308 FARM AND HOME COOK BOOK
General Cultural Dii-ections

With a few exceptions, to be specially noted, the culture


of all is the same. Few require a rich soil, and the majority-
are stronger and better flavored if grown on decidedly poor
soil. All will thrive on a sandy soil. As the seeds are
small, the soil should be made very fine, and be firmly
pressed over the seed. The young plants, when started,
should be given thorough and frequent cultivation, as, being
rather small and slow growing, they are easily choked out by
weeds, until well started. The seed may be sown in the
permanent bed as early in the spring as the ground can be
worked, or may be sown in the house early in April, and the
young plants transplanted in June. When sown outdoors, the
plants should be thinned to give plenty of room in the row
when well started, and the rows be from 12 to 18 inches apart.
Guringi

All the varieties cultivated for their leaves, stems or blos-


soms should be cut when in flower, wilted in the sun, then
quickly and thoroughly dried in the shade, in a current of
air or a very cool oven, protecting carefully from dust and
flies. The few varieties cultivated for the seeds must be
allowed to mature and the seeds be gathered before they
shatter oft.

Proportions

The most convenient way of preparing what are termed


"pot-herbs," viz: summer savory, sage, thyme, bay leaves and
sweet marjoram, is to strip off the dried leaves and blossoms,
cut or break them and the stems into tiny bits, and mix
thoroughly, using equal quantities of each herb. Keep In
a closely covered can or jar, and allow 1 teasp of the mixture
to each qt of material to be seasoned. By the term "a
bouquet of herbs," is meant two leaves of each of the above
varieties, wrapped with a sprig of parsley and tied for ease
in removal. The broken mixed herbs should be tied in a bit
of cheesecloth to make their removal from soups or gravies
easy.
Medicinal Herbs

The medicinal herbs are most commonly employed in the


form of herb teas. When long boiling is required to extract
tlie medicinal properties, the tea is termed a decoction, but
an infusion is sufficient to extract the strength from the
majority of the herbs. This is made by pouring boiling water
over the herb and standing the dish where it will keep
tot. without boiling, for 10 minutes or longer. For a decoc-
CULINARY AND MEDICINAL HERBS 309

tion of herbs of good strength, allow 1 oz of the dried herbs


to each pt of water. Cover closely while boiling and admin-
ister 1 to 2 tablesp as a dose to an adult. In making an
infusion, which is generally meant by the term "tea," allow
1 oz of the dried herb to 1 qt of water, or for smaller quan-
tities, 1 tablesp of the herb to 1 cup of water. In using
green herbs, allowance must be made for the shrinkage in
bulk, or the loss in weight, through drying, and a propor-
tionately larger quantity of herbs to water be allowed. An
infusion may be drank freely, and either a decoction or an
infusion may be made more palatable by sweetening.

Doses
The dose for a child of twelve is usually one-half the
adult dose; for a child of six, one-fourth the adult dose; for
a child of one year, one-twelfth the adult dose; and at six
months of age, from one-twentieth to one-thirtieth the adult
dose, and proportionate amounts for intermediate ages.

Anise
An annual, culivated for which are used in flavor-
its seeds,
ing cordials, soft drinks, cakes and cookies, and also for
relieving ilatulent colic in infants, intestinal pain, and the
griping caused by cathartics. The infusion (1 teasp seed to
% pt water), may be given freely. The leaves are msed as
a garnish.
Balm
Ahardy perennial, cultivated for its leaves, which are used
green in making balm wine, and either green or dried in
making balm tea, a refreshing drink in fevers, and useful also
3s a tonic, having a taste and fragrance resembling lemons.
May be grown from seeds, roots, or cuttings of the ySung
shoots. Best suited by a poor but friable soil. Cut for drying
when in flower.
Sweet Basil
An annual, cultivated for its leaves and the tops of the
shoots, which are used in seasoning soups, stews and sauces,
the flavor resembling that of cloves, for which it is an inex-
pensive substitute. The young leaves are sometimes used in
salads in small quantities. Best suited with mellow, fertile
soil aRd warm exposure. Plant indoors in April and trans-
plant when danger of frost is over. Cut for drying when
in flower.
Bay licaves
The the bay tree, a species of laurel, extensively
lea-^es of
used in seasoning, may be purchased at a nominal price where
not native.
310 FARM AND HOME COOK BOOK
Borage

A hardy annual, self-seeding. Used only In the green statei


The flowers are aromatic, and are used in flavoring cool
drinks and as a garnish. The leaves are used uncooked in
cucumber salad, and are also cooked as spinach. The bruised
leaves in water make a pleasant drink.

Caraway
A perennial that runs out in about four years. Cultivated
for the seeds which are used in cakes and confectionery. The
leaves are sometimes used in flavoring soups. Sown in the
spring, it will not seed until the following year, but if sown
early in August it will give a fair crop of seed the next
season.

Catnip

A hardy perennial, deservedly popular as a domestic remedy.


May be sown in fall or early spring, and should be cut when
In flower. Leaves, stems and blossoms are used in making the
infusion, which may be drank freely. The hot infusion is a
valuable aid in inducing perspiration (which leads to sleep)
in fevers; useful also in the treatment of colds; gives relief in
nervous headache; allays flatulent colic in infants, and exerts
a quieting influence on their nerves. A poultice made from the
leaves soothes painful swellings and gives relief as a hot
fomentation in severe pain or inflammation.

Coriander

A hardy annual; cultivated for its seed, which is used in


disguising the taste of medicine, in confectionery and in flavor-
ing bologna sausage. The leaves are useful as a garnish.
Thrives best in dry soil and matures early.

Dandelion

A hardy, perennial that, where not abundant as a weed,


may be cultivated. The leaves are much liked as spring
greens, and are sometimes tied up and blanched for use in
salads as endive is used, which it much resembles. The
roots possess valuable medicinal properties, both as a diuretic
and for their action on the liver. A decoction made by
boiling the bruised roots slowly until all the strength is
extracted is a valuable remedy for children (or adults) suf-
fering from loss of appetite and listlessness, arising from a
torpid or disordered liver. Physicians recommend from
to 1 pt of the decoction per day, to be taken for dropsical
%
DILL, HOPS AND HOREHOUND 311

affections. The roots dried and roasted are sometimes


employed as a coffee substitute, and have a beneficial effect on
the system. The seed stalks should be plucked before they
ripen, or the seed will be blown broadcast, and the resultant
plants become a nuisance, almost impossible to eradicate.

DiU
An annual, requiring a rich, dry soil. Cultivated for its
seeds and leaves, both of which are added to cucumbers in
making dill pickles. The leaves are sometimes used like pars-
ley in soups and sauces. An infusion of the seeds is useful
in allaying flatulence and colic in infants.

Sweet Fennel

A
hardy perennial, cultivated for the leaves and seed. The
leaves make a beautiful garnish, and are also used in salads.
Boiled they enter into many fish sauces, and are used in flavor-
ing soups. The stalks are sometimes blanched and eaten like
celery. The seed is used in confectionery, cake and for flavor-
ing soft drinks. It Is also used medicinally, in an infusion
(1 teasp to 14 pt water), for the relief of flatulent colic in
infants and griping Intestinal pains.

Hops
X
May be propagated from seed or roots, and thrives under
general culture. Cultivated for the blossoms, which have
many medicinal properties. An infusion of the blossoms gives
relief in nervous headache, and is an excellent remedy for
wakefulness, that may be employed when an opiate could
not be. From 2 to 8 tablesp of the infusion may be given
at intervals of % hour until relief is obtained. A bag
of the blossoms, sprinkled with alcohol or whiskey, and used
as a pillow, relieves pain by dulling the sensibilities of the
nerves, and is much to be preferred in home doctoring to
the administering of opiates. A poultice of wet hops, applied
hot in sacks, is a valuable fomentation in inflammation of
the bowels, lungs, and similar affections. The infusion is used
in making homemade yeast, and fermented summer drinks.

Horehonnd

A perennial, strongest when grown on light, poor soil. A


decoction of stems, leaves and blossoms is employed largely
in homemade cough syrups and lozenges. It is valuable also

as a tonic, and in the treatment of pulmonary complaints.


Cut for curing when in bloom.
312 FARM AND HOME COOK BOOK
liavender

A hardy perennial, cultivated for the delightful odor It


Imparts to clothes drawers and linen closets. Cut when in
blossom and dry quickly.
Sweet Marjoram

A perennial in warm climates, but an annual in the north'


em states. A favorite pot herb, cultivated for the leaves and
tender tops, which are equally good either green or dried,
for seasoning purposes. The variety known as pot marjoram
differs from the sweet marjoram only in being a hardy peren-
nial, rather less fragrant. It is used for the same purposes.

Peppermint

A hardy perennial, cultivated for Its stems, leaves and blos-


soms and cut for curing when in flower. The hot infusion
may be drank freely, and acts as a powerful stimulant. It
is unexcelled for relieving flatulent colic in infants, intestinal
pain, or the griping caused by cathartics. It may be admIn->
Istered freely in the treatment of nervous hysteria and spasms.
The leaves and blossoms are used in flavoring cordials and
cool drinks, and in disguising the taste of medicine.

Spearmint

This Is a closely related perennial that may be used medic-


inally for the same purposes as peppermint, but is much in-
ferior. It is in demand for making mint sauce (for lamb),
and may be propagated from seed or roots.
Rosemary

A hardyperennial, cultivated for the leaves and tender tops.


The leaves are sometimes used in seasoning, and an Infusion
of the tops only is efficacious in the treatment of nervous
headache and chlorosis. The dried plant loses its strength
rapidly with age.

Bne
A hardy perennial, that does best on poor soil. It must not
be allowed to go to seed. An infusion of the leaves is a
powerful tonic, stimulant and anti-spasmodic, useful in ner-
vous complaints, but not to be recommended for use by the
inexperienced, as serious results follow its too liberal use.
The leaves are so acrid as to blister the skin.
SAFFRON, SAGE AND SORREL 313

Saffron

A hardy annual, cultivated for its flowers, which are used


fresh or dried in coloring soups, cakes, confectionery, icings,
etc. Also used for dying cloth and Easter eggs. An infu-
sion of the flowers is given to induce sweating. Also some-
times used to whiten the skin of infants.

Sage jC-

A hardy perennial, more extensively used in seasoning thaa


any other herb. May be grown from seeds «r from division
of the roots, the best plants resulting fiom the latter method.
Pick the leaves and tender shoots for curing just as the plants
are coming into flower. Does best on a very rich soil, with
frequent cultivation. Indispensable for flavoring dressings,
sausage and for seasoning in general. Sage tea is an excel-
lent domestic remedy for worms, and is best made with an
equal quantity of senna leaves, the senna acting as a cathartic
to expel the dead worms. Use 1 tablesp of each to 1 cup of
water, and drink freely, until it acts as a cathartic. The hot
infusion may be taken freely to induce perspiration.

Sorrel A
Hardy perennial, used in the green state only. The leaves
are sometimes cooked like spinach, and are occasionally used
in soups and salads. The leaves, like rhubarb, contain much
oxalic acid, beneficial to the system in spring. A pleasant
drink is made by bruising the leaves and letting them stand
in cold water, sweetening to taste; improved by burying the
jug in cool earth for a day or more. Makes a cooling drink
in fevers, and also acts as a diuretic and antiseptic in chronic
urinary affections. A salve may be made by expressing the
juice and evaporating it in the sun until of the proper con-
sistency. Physicians esteem this highly in the treatment of
cancer.

Snnmier Savory
A hardy annual, cultivated for its stems, leaves and flowers,
which are extensively used for flavoring, particularly in soups
and dressings. Cut for curing when in flower. Winter savory
differs from summer savory only in being a hardy perennial.
Is used the same.

Thyme
A perennial, cultivated for its leaves and tops, which are
used extensively for flavoring soups, sauces and dressings. Cut
for winter use when in flower. An infusion of the leaves is
efScacious in allaying nervous headache. May be drank freely*
314 FARM AND HOME COOK BOOK
Parsley

A slowly germinating annual that requires a rich, mellow


soil. Seed should be sown very early in spring or late the
preceding fall. All the leaves should be cut ofiE as often as
they reach a hight of 3 inches, each new growth being brighter
and better curled than its predecessor. These cuttings may be
dried for winter use, but the plants if taken up in fall will
continue to grow indoors over winter. The green leaves are
the most indispensable of the garnishes, and the leaves, green
or dried, are a favorite seasoning herb in universal use. The
finely minced leaves are much used in sauces for boiled flsh
or fowl (2 tablesp to 1 pt of sauce), as a seasoning in cro-
quettes, many entrees, and the larger number of "made"
dishes of fish, flesh or fowl. The dried leaves powder easily,
and for ease in chopping the fresh leaves they should be
dipped in boiling water and dried on a cloth. Clipping with
the scissors is the most convenient and quickest way of minc-
ing them. Nursing mothers esteem a poultice made of the
fresh leaves, covering the breasts and renewed as often as
they fade, very helpful in dispersing the milk when wean-
ing their babies. It also has laxative properties if eaten
freely.

Wormwood
nardy perennial that does best on dry and very poor soil.'
May be propagated by seeds, division of the roots or cuttings.
Cultivated for the leaves, which may be used fresh or dried.
The infusion is a valuable tonic and vermifuge, but has an
Intensely bitter taste. It should be planted in poultry yards
for its beneficial efEect upon the poultry. They will pick and
€at the fresh leaves when in need of a tonic.
B., Col.

[Mrs. A.

Bene
An annual, cultivated commercially for the oil of the
seed. An infusion of the leaves is beneficial in the treatment
of dysentery, and for this purpose the leaves are cut when
the plant is in flower.

Cnmin
An annual, cultivated for its seed, which is used for the
same purposes as caraway seed and also for flavoring cheese.

Carragon
A perennial usually propagated from roots. The leaves are
used for flavoring vinegar.
"ALL'S WELL THAT ENDS WELL/
Take Heed, Ye Cooks!

Fullmany a question is solved by digestion;


Bad morals are caused oftentimes by bad cooks.
And many a riot results from poor diet
Conversion does lie in the leaves of cook books.

The Greatest Woman.

At a gathering of a large number of club women, the


question was asked: "Who may rightly be considered the
greatest woman in history?" There were many answers,
but the one which was awarded the prize was this "The :

wife of a man of moderate means, who does her own cook-


ing, washing and ironing, brings up a family of girls and
boys to be useful members of society, and finds time for
her own intellectual and moral improvement, is the great'
est woman in all history."

"Many waters cannot quench love" —but an incompetent


cook can cripple it mighty quickly.

There never was an angel who wouldn't take off her


wings and cook for the man she loved.

GABBLE. GABBLE, GABBLE. GABBLE!


Index
Page Page
Bread, Bolls and Buns , 11 Fillings and frostings
Baking 14
Baking powder 53, 52, 54
17 Graham cake
Barleybread 22 39, 41
Gingerbread ...42, 43, 45, 46
Brown bread 22, 23 Jam cakes
Bran bread 23 38, 40
Layer cakes 39, 50
Bran rolls 27 Marble cakes 49, 59
Buns, plain and sweet. ... 28 Nut cakes
Bretzeln, sweet or salt. 39, 43, 48
29 Pound cakes
Buttermilk rolls 27 37, 40, 44, 49, 50. 51
Currant bread 23 Pork cake 42
Cornmeal bread 24 Sponge cakes ....44, 46. 47
Cinnamon rolls 27 Spice cakes 44, 46, 50
Entire wheat bread 20 Wedding cake 36
Flour, the 12
French roUs 27
Graham bread 20, 21 Cookies, Crackers and Small
German bread 25 Cakes 55
Graham rolls 27 Brown cookies 06
Hominy bread 23 Butter cookies 58
Ingredients of 11 Chocolate cookies 55
Kneading 13 Cream cakes 61
Mush bread 23 Cream puffs 62
Oatmeal bread 21, 22 Cup cakes 62
Pumpkin bread 23 Crackers 63, 64
Potato rolls 28 Drops 61
Rye bread 21 Sggless cookies 57, 58
Rusks 23, 29 Graham cookies 55
Salt rising 18 Ginger cookies 56
Salt rising bread 19 Jumbles 59
Steaming bread 19 Lady fingers 62, 63
Sweet bread 25 Molasses cookies 56, 57
Scotch bread 25 Macaroons 59
Swedish bread 25 Nut cookies 58
Sticks or braids, bread. 26 Oatmeal cookies 59
Squash rolls 27 Oatmeal cakes 62
Swieback 29 Rocks 60
Tea rolls 26 Snaps 60
White bread 17, 18 Wafers 64, 65
Yeast 14, 15, 16
Pies and Shortcakes 66
Cakes, Fillings and Frostings 33 Apple pie 72, 73
Angel-food cake 36 Banana pie 71
Apple cake, dried 37 Crusts .'. . . 66, 67, 68
Baking directions 31, 35 Cranberry pie 70
Brown cake 38 Cherry pie 71
Butterless cakes ..43, 44, 45 Custard pie Ti
Chocolate cake 39 Cocoanut pie 73
Coffee cakes 48, 51 Cream pie 73
50 Chocolate pie 73
Devil's food
Bggless cakes
Farmers' cake
. — 40, 41, 42
36
Carrot pie
Cheese pie
75
76
Fruit cakes ...39, 40, 45, 47 Cheese straws and patties 81
Feather cake 49 Elderberry pie 70
315
316 FARM AND HOME COOK BOOK
Page Faga
Fried pies 76 Gems 103, 104
Fruit rolls 80, 81 Ginger biscuits 99
Lemon pies 69, 70 Johnny cake 105
Mince meat 68, 6a Light biscuits 99
Puff paste 67 Mush biscuits 100
Pineapple pie 70 Muffins 101, 102,103
Pumpkin pie 75 Popovers 105
Peach pie 77 Puffs 105
Rhubarb pie 71 Raised biscuits 100
Rice pie 76 Soda biscuits 97
Raspberry pie 77 Scotch biscuits 99
Squash pie 74 Sweet biscuits 99
Sweet potato pie 75 Squash biscuits 101
Shortcakes 78, 79 Scones 105
Sauces for shortcakes 80 Waffles 106
Tomato pie 75
Tarts 82
Poddiners, Custards and
Sances Ill
Dongrlinnts, Oriadlecakes and Apple puddings and rolls
Fritters 85 111, 112
Apple fritters 93 Brown betty 112
Bread pancakes 88 Banana pudding 114
Banana pancakes 90 Blackberry pudding 116
Buckwheat cakes 90 Bread pudding 121
Bread fritters 92 Biscuit pudding 122
Batters 94, 95 Cherry pudding 115
Cornmeal pancakes 88 Currant pudding 115
Cornmeal griddlecakes . 91 Cranberry pudding 115
Corn pone 92 Christmas pudding 115'
Corn fritters 92 Cornstarch pudding 120
Doughnuts 85, 86, 87 Cottage puddings 122
Fried cakes 87 Chocolate pudding 122
Oatmeal fritters 92 Cracker pudding 122
Oyster fritters 93, 94 Carrot pudding 123
Puffs 87, 88 Corn pudding 124
Potato pancakes 89 Custards 125
Potato fritters 94 Fig and date puddings . 114
Parsnip fritters 94 Fruit puddings 117
Rye pancakes 89 Graham pudding 119
Rice or hominy griddle- Indian (cornmeal) pud-
cakes 91 dings 118, 119
Salmon fritters 94 Lemon puddings 113
Tomato pancakes 90 Nut puddings 125
Tomato fritters 94 Orange pudding 113
Wheat pancakes 89 Oatmeal pudding 120
Peach pudding 113
BlBcnlts, Uatans and Dnmp- Prune puddings 114
lings 97 Plum puddings 117
Baking powder biscuits. 97 Potato puddings ....122, 123
Bran biscuits 98 Pumpkin pudding 123
Beaten (Maryland) bis- PufC pudding 125
cuits 100 Rhubarb puddings 115
Buns 101 Rice puddings 119, 1 20
Suet puddings 116
Sago puddings 120
Buckwheat cakes .... 105, 106 Snow pudding 123
Drop biscuits 97 Sauces 126, 127, 128
Dodgers 104 Tapioca puddings 118
Dumplings, bread ...106, 107 "Vegetable puddings 124
Dumplings, meat 107
Dumplings, fruit 108
Egg biscuits 98 Sonps, Stews and Chowders 131
Graham biscuits 98 Asparagus soup 135
INDEX 317,

Page Page
Bean soups 133, 134 Beef, steak 158,169
Beef soup 136 Beef, dried 159
Beef stew 139 Crusts for meat pie.. 164, 165
Corn soup 134 Chicken pies 166
Cabbage soup 134 Chicken 168, 169
Celery soup 135 Duck 171
Carrot soup 135 Dressing, bread 173
Chicken soup 137 Dressing, oyster 173
Croutons for soup 139 Goulash 159
Clam chowder (mock) 141 . . Guinea hen 170
Corn chowder 141 Goose 171
Egg chowder 141 Haslet 160
Fruit soup 138 Heart 160
liiver stew 139 Ham pie 166
Mutton soup 136 Hash 166
Milk soup 137, 138 Ham 163, 164
Noodles for soup ..138, 139 Indian curry 166
Onion soup 134 Liver 159, 160
Oatmeal soup 138 Meat loaf 161
Potato soups 132,133 Mutton 161
Pea soup 133 Meat pies 165
Peanut soup 138 Opossum 173
Pork stew 140 Pork 162, 163
Picnic stew 141 Poultry, to pick and clean 167
Potato chowder 141 Rabbit 171, 172
Rutabaga soup 135 Kacooon 172
Tomato soups 132 Sauces 174, 175,176
Vegetable soups 131, 132 Tripe 160
Veal soup 136 Tamales 170
Turkey 170
Veal 161, 162
VUh, SheTl TiBh. and Cms- Venison 173
taceans 143
Codfish ways 145, 146
Crabs and lobsters 154 Potatoes, TesretaMes and
Fish, to can 143 Salads 177
Fish, to salt and smoke. 144 Asparagus 186
Beets 182
Pish, to skin and bone.. 144 184
Fish, ways of cooking . 144.
Beans 183,
145 Beans, baked 184
Fish, to freshen salted.
Fish, directions for bak- Banana salad 193
148 Cucumbers, stu£Eed 184
ing 180
Fish roe 150 Corn 179,
150 Carrots 181, 182
Fish, pickled 185
Pish chowder 150 Celery and celerlao
1*7 Cabbage 187, 188
Herring 188
Halibut 148 Cauliflower
147 Chard 190
Mackerel 193
Oysters and clams Cabbage salad
153, 154 Dandelion 190
151, 152,
148 Eggplant 186
Shad Egg salad 193
Salmon 149, IBO 19i
Fruit salad
Fish salad 193
Xeat, Poultry and Oanie. . .
155 Lettuce 195
Boiling and roasting di- Meat salad • 198
rections i** Onions 189
Beef, boiled 1»5 Okra 190, 191
Beef, steamed jo" 178
i»» Potato ways 177,
Beef, corned Potato, sweet 179
J-»°
Beef, pressed Parsnips 183
Beef, braised i-°2
Peas 18*
Beef, roast V • •
ico Peppers, stufted 187,
Beef, pot roast 157, io»
318 FARM AND HOME COOK BOOK
Page Page
Potato salad 192 Blueberries 227
Rutabaga 186 Beans 231
Squash 185 Beets 232
Salsify 186 Canning methods 217
Sauerkraut 188 Canning hints 216
Spinach 189 Cherries 219, 220
Salad dressings 191, 192 Currants 221, 222
Tomatoes 180, 181 Citron melons 225
Turnips 183 Canteloupe 226
Tomato salad 193 Cucumbers 230, 231
Vegetable salad 193 Corn 232, 233
IWaldorf salad 193 Elderberries 226
Gooseberries 227
Beveraeres and Symps 195 Greens 234
Barley or rice water. 203 Grapes 222, 223
Beef tea 203 Huckleberries 226
Coffee 197 Jars for canning 218
Coffee, cereal 198 Jars, heating and filling. . 218
Cocoa 199 Pineapple 221
Chocolate 199 Plums 224
Cider 201 Pears 223, 224
Cordials 200 Peaches 224, 225
Egg nogg 197 Peppers 230
Fruit shrubs 200 Pumpkin or squash 230
Flaxseed tea 203 Peas 231
Grape juice 201 Quince 222
Koumiss 196 Raspberries 228
Lemonade and orangeade 199 Rhubarb 229, 230
Milk 196 Salicylic acid 219
Oyster tea 203 Strawberries 228, 229
Punches 200 Tomatoes 233, 234
Syrups 201, 202 Watermelon 226
Tea 197
Toast water 202
Water 196 Jellies, Jams and Marma-
lades 235
^oes, Ice Cream and Con- Apple jelly 236, 237
fections 205 Apple jam 241
Butter scotch 210 Apricot jam 243
Cream (candy) 208 Apple butter 245
Colorings for candy 208 Barberry jelly 238
Caramels 210 Blackberry jelly 239
Cocoanut candy 210 Blackberry jam 242
Freezing 205 Currant jelly . 237
Ices 206 Cranberry jelly 238
Ice Creams 207 Cherry 239
Molasses candy 209 Cherry jam 242
Peppermint or gum drops Currant jam 242
203, 209 Cherry marmalale 244
Sherbet 206, 207 Damson jam 24S
Taffy 210 Elderberry jelly 238 '

Elderberry jam 241


TaMe Eanlpment and Etl- Fig paste 247
ati«tte 211 Grape jelly 238
Dini^ig room 211 Gooseberry jelly 239
Dining room table 212 Gooseberry jam 243
,
Table manners 213 Jelly rules 235
Table decorations ...214, 215 Jelly kettle and bags 236
Jam and marmalade rules 240
Cannlner and FreserTlntr. . . . 217 Jam and jelly, uncooked. 241
Apples 220, 221 Muskmelon marmalade. 244
L Blackberries 227 Orange marmalade 244
INDEX 31ft

Page Faea
Plum jelly 239 Plum catsup 265
Peach 3am 243 Tomato catsup, ripe 263
Peach butter 245 Tomato catsup, green 264 . .

Plum butter 246 Tomato catsup, cold 264


Pumpkin or squash butter 246 Tomato catsup (canned) 265
Quince jelly 237 Walnut catsup 267
Quince marmalade 244
Quince honey
Raspberry jelly
247
239 FirelesB Cookery —the Hay-
Bhubarb jelly 240 box 271
Raspberry jam 242 Construction of hay-box
272, 273
Rhubarb jam 242
Cooking suggestions .... 278
Strawberry jelly 239
Fireless cookers 275, 276, 277
Strawberry jam 242
Principle, the 271
Tomato jelly 240
Recipes, fireless cookery
Tomato jam 243
279, 280, 281, 282
Tomato butter 246
Watermelon marmalade. 245 .

Bntcherlnjr Time Beclpes. . 283


Beef, how to cut up.. 283, 284
VlckUns—Sour and Sweet. 249 .
Beef, when killed 288
Beans, to salt down 250 Beef, dried 294
Beans, pickled 254 Beef, corned 294
Beets, pickled 254 Beef, pickled 295
Cucumbers, to salt down. 249 Brains 306
Cucumber pickles, sour Canning meat and poul-
250, 251 try 290
Cucumber pickles, sweet 252 Curing 293, 294
Cabbage, pickled 255 Cheek 30&
Cauliflower, pickled 255 Feet 296, 305
Corn pickle 256 Frozen meat, to pack. . . . 289
Chow-chow 257 Head cheese 299, 300'
Carrots, sweet pickled.... 259 Lard 298
Bill pickles 251 Mince meat -. 304
Fruit, pickled 258, 259 Pork making 285
India relish 257 Pork, to cut up 286i 287
Mixed pickles 152 Preparations 287, 288
Mustard pickle 256 Pork, to pack in salt. ... 289
Olive oil pickles 253 Paunch 298
Onions, pickled 254 Smoking meat 290, 2991
Olives, pickled 257 Smokers, barrel or box . . 292
Peppers, pickled 256 Salt pickle 295
Sauerkraut 260, 261 Sweet pickle 295
Tomatoes, to salt down. . 250 Souse 296
Tomato pickle, green 253 Suet 293
Tomato pickle, yellow . 254 .
Sausage casings ....301, 304
Tomato pickles, sweet . 259 .
Sausage filling 301
Sausage, liver • • • 302
263 Sausage, kidney, heart .. 302
Cutsnps and BeUsHes 302, ius
Apple catsup 2bb Sausages
264 Scrapple g"*
Cucumber catsup Tongue ^»
Cherry catsup 266
Tripe ^^'
Currant catsup -.•• 266
Chili sauce 267, 268
Farmers' catsup 265 OnUnary and Medicinal
Grape catsup 266 Berlis **

267 Cultural directions 308


Gooseberry catsup •
308
Miscellaneous sauces.. 268, 269 Curing
Miscellaneous relishes Doses ••
^^^ Herbs 309- ^Y*
314
Varieties 307 Medicinal uses ^Jll
Proportions '>"°
Peach catsup ^o*
320 FARM AND HOME COOK BOOK

Abbreviations and Measures

Quart qt Two cups granulated sugar


Pound lb equals 1 lb.

Pint pt Two level tablesp butter equals


1 oz.
Quart qt
Crallon gal Four level tablesp butter equals
M. cup.
Teaspoon teasp
Tablespoon Three teasp (dry) equals 1
tablesp tablesp.
Minutes mln Four teasp (liquid) equals 1
Hour hr tablesp.
One cup (liquid or dry) equals Three tablesp (dry) equals %
% pt cup.
Four cups flour equals or
X qt.
1 lb Four tablesp
cup.
(liquid) equa!is %
Two cups butter equals 1 lb.

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