Farm and Home Cook Book
Farm and Home Cook Book
Farm and Home Cook Book
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
http://www.archive.org/details/cu31924086745597
FARM AND HOME
COOK BOOK
and
Housekeeper's Assistant
mi
THE PHELPS PUBLISHING CO.
Springfield, Mass.
New York Chicago
Copyright, 1907, by
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
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
•
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
Fresh Yeast
Perpetual Yeast
Potato Yeast
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.,
Tanzy Yeast
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
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.
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.
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.
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.
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.
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.
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.
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
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.,
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.
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.
[Mrs. A. H., N. Y.
HINTS ON BREAD MAKING 31
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.
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.
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
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,
,
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.
Chocolate Cake
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
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.
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 '
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.
Cornstarch Cake
Ribbon Cake
«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. •
Children's Cake
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
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
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.
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.
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.
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.
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
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.
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.
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.
Mich.
—
the only trick is to use as little flour as possible. FMrs B G '
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.
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.
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
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 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.
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
Ginger Drops
Sponge Drops
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
Spice Squares
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.,
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.
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
Whole-wheat Crackers
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.
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
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
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
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.
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^ »
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
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
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.
Cherry Pie
Custard Pie I
Custard Pie II
Apple Pie
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
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
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
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.
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
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.
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.
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.
Butternut Pie
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
Pnme Pie
Raspberry Pie
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
Shortcake II
Buckwheat Shortcake
Rhubarb Shortcake
Peach Shortcake
Strairberry Shortcake I
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
Hnckleberry Shortcake
Strawberry Gobbler
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
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
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
Raspberry Tarts
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. —
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
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.
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.
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
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.
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.
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
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.
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.
Banana Pancakes
Tomato Pancakes
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.
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.
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
Oatmeal Fritters
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.
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..
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
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.
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.
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
Bran Biscuits
Egg 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
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.
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
Raised Biscuits
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.
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.
Buttermilk Muffins
Yeast Muffins
Oatmeal Muffins
Honey Mu£9iis
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
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
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
Potato Scones
Oatmeal Scones
Johnny Cake
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
Plain Waffles
Butteimilk Waffles
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
Drop Dumplings II
Broth Dumplings
liiver Dumplings
Meat Dumplings
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
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
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.
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,
^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 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.
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.
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.
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
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
Blackberry Padding
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.
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
Graham Padding t.
B. C. B., O.
—
eggs, salt and sugar to taste, and a little lemon flavor. [Misa
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.
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
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..
Caramel Pudding
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.
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.
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
Com Pudding
Vegetable Pudding
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.
Cocoanut Custard
Cream Custard
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
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.
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.
Strawberry Sanre
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.
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.
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.,
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.
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.
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.
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.
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
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.
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
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.
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.
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.
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.
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
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
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
Never pour cold water on beans that have once been heated
or boiled, as that hardens the shells.—[B. B., Pa.
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.,
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.
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. >
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.
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
Pickled Herring
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.
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
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
Fish Boe
Pickled Fish
Fish Chowder
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
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.
Oyster Stew
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.
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.
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
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.
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.
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.
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
Fried Tripe
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
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!
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.
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.
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.
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.
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
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.
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.
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
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
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
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.
White Sance
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.
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.
— —
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
Escalloped Potatoes
Stuffed Potatoes
Potato lioaf
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.
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.
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.
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
Pried Tomatoes
Scrambled Tomatoes
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.
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
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
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 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
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.
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
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
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.
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.
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
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.
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.
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
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
Salad Garnishes
Salad Dressings
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
Vegetable Salad
Meat Salad
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
Konmiss
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
Coffee
Cereal Coffee
Chocolate
Quick Lemonade
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
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
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.
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.
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
Beef Tea
Flaxseed Tea
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
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.
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.
Table Manners
(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.
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*
Methods of Canning
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.
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.
Cherry Preserves
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
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.
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
Preserved Plums
Spiced Plnms
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.
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
Preserved BIderberrieB
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.
Spiced Blackberries
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.
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
Strawberry Preserves
Preserved Pumpkin
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.
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.
— [No name.
CANNED CORN AND TOMATOES 23S
^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.
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.
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.
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
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
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
Bhnbarb Jelly
Tomato Jelly
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
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
.
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.
Rhubarb Jam
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.
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.
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
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.,
Apple Batter
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.,
Grabapple Tumble
Quince Honey
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. —
—
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.
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.
Cucumber Pickles I
Cucnmber Pickles II
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
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.
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
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
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 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.
Beet Pickles
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.
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.
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..
Pickled Olives
India Belish
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. :
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.
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.
Sauerkraut
Sauerkraut Xotes
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.
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.
Farmer's Catsup
Peach Catsup
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.
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.
Bordeanx Sauce
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
Horseradish Sauce
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.
Worcestershire Sauce
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.
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
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.
Caation
Cereal Coffee
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.
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
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
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.
Destiny
1.
288 FARM AND HOME COOK BOOK
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.
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.
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
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.
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.
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
Beef Pickle I
Beef Fickle II
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.
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
Pickled Tongue I
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
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.
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.
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.
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.
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.
Filling Sausage
Liver Sansage I
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.
Mixed Sausage
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
Bologna Sausage IV
Scrapple I
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.
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.
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.
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.
A Good Xaxieiy
Proportions
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
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
Coriander
Dandelion
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
Peppermint
Spearmint
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
Sage jC-
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
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!
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 '
Page Faea
Plum jelly 239 Plum catsup 265
Peach 3am 243 Tomato catsup, ripe 263
Peach butter 245 Tomato catsup, green 264 . .