The History Center on Main Street, 83 N. Main Street, Mansfield PA 16933
Recipes From Grandma - Page Two
Tri-Counties Genealogy & History by Joyce M. Tice
Bradford County PA
Chemung County NY
Tioga County PA
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Space HERE for your Family recipe. Just type it up and send in email or Word document. Be sure to say your name and state and who you got the antique recipe from. If you can date the recipe, even approximately, that will be nice, too. This page will be up to your initiative. 
In times past, just as now, many recipes were copied from magazines and passed around among friends and family. They became part of the family's traditions in that way. I have notebooks in which my young grandmother in the 1910 era copied recipes in this way or pasted recipe clippings into her scrapbook. I will include those here as well.
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Recipes From a circa 1910 Scrapbook of Mildred Mudge [1895-1925], Joyce's grandmother. She later married Lee D. Tice in 1913.
These recipes were cut from various newspapers and pasted into a recycled agricultural manual in alphabetic order with a handwritten index. Remember that these refer to a wood stove rather than the electric or gas we are accustomed to. 
Pages122 to 128 Continued on Page 129
See Also Clothing Care from the same scrapbook.
Thanks to Carla McDonald for typing these for us.
Scrapbook Page 129
Cream Fig.
Over the mold of chocolate ice cream pour a tablespoon of figs which have been chopped very fine add a large spoonful of whipped cream and serve.

Cream Potato Salad.
Boil eight medium sized potatoes.  When done, drain off water, set aside a few minutes to drain dry.  Mash.  Then cream them with one-half teaspoonful of mustard mashed into one raw egg, two tablespoonfuls of butter, two of cream and two of milk.  When this is mixed thoroughly, add nearly one-half cup of pickle vinegar and one-half teaspoonful salt.  Beat until frothy as ice cream.  Garnish with hard boiled egg and one small onion.  The tater may be grated if desired.  –Reader, Sharon, Pa.

Cream Puffs.
Can you tell me how to make cream puffs?  --Thomas Brantner, R. R. 1, Mondovi, Wis.
Take one cup hot water, ½ cup butter and 1 cup flour.  Boil water and butter together and let simmer a while, stirring hard until smooth, then set off to cool.  When cool break 3 eggs into it and stir hard until thick and smooth.  Drop by tablespoonful on a greased pan and bake thoroughly in a quick oven.  Do not open the oven or jar them until done.  When cool fill with whipped cream flavored with vanilla.

Cream Toast.
A delicious way of preparing cream toast is to melt a tablespoonful of butter in a frying pan.  Then add a tablespoonful of flour.  Mix to a smooth paste, and gradually stir in a pint of fresh milk.  Let the mixture thicken, then break a new egg and gradually mix with it a little of the thickened milk.  When smooth stir it into the rest of the “cream.”  Cook just half a minute – no longer, owing to the danger of curdling.  Season with a bit of salt and pepper.  Toast several slices of bread.  Dampen them slightly with hot water and pour the cream over them.  The addition of one raw egg in this way makes the cream toast much richer and better than the ordinary kind, which is so apt to be soggy and flavorless.  More than one raw egg, however, will give it an “eggy” flavor.  The addition of two or three hard boiled eggs instead of the raw egg alters the dish somewhat and makes a change, which may then be known as creamed eggs.  Boil the eggs hard, then dip them in cold water and take off the shells.  Cut in half, separate the yolks  from the whites.  Cut the whites in rings and mash the yolks to a pulp.  Gradually mix this pulp with the cream sauce.  Then pour over the toast and ornament the top with the rings.  Another way is merely to slice the eggs after boiling and shelling them over the layers of toast and to pour the sauce over that.  A strong flavoring of grated cheese or grated ham is a nice addition to creamed eggs and toast.

To one quart of potatoes put through a sieve add three tablespoonfuls of butter, one teaspoonful of grated onion, one tablespoonful minced parsley; place rounding tablespoonful in the hand and form into a ball, then with the thumb press a cavity in the center, which fill with finely minced boiled ham; then cover the potato mixture over this and make into flattened cakes; dip into fine bread crumbs, then into egg, then crumbs and fry a dark brown.  Send to the table on a plate surrounded with green peas and parsley.

Cucumber Pickles.
To one gallon of cider-vinegar allow one pint of best alcohol, with a small bag of spices, if liked.  Pick the cucumbers small, rise them without rubbing and add to the vinegar.  They will be ready for use in a shrt time, and willkeep perfectly firm and green.

Delicious Cream Puffs.
Put one cup of boiling water and one half cup of butter in a granite saucepan and set on the stove.  While this is boiling stir in a cupful of dry sifted flour.  Stir rapidly until all the ingredients are of a smooth paste.  Take from the stove and when lukewarm stir into the mixture, one at a time, three eggs not beaten.  Stir all this together into a smooth paste, taking ten minutes sure to mix properly.  Butter a large pan, heated hot, and drop the mixture on in tablespoonfuls, leaving room between.  Bake twenty or thirty minutes in a hot oven, rapidly as possible without burning.  Avoid opening the oven door as much as possible.  When cool make a slit in the side, with a pair of clean scissors, and fill with a nicely flavored custard or whipped cream.  When made as here directed these cream puffs are even more than delicious.   –N.P.

Devil’s Food (requested).
Yolk of one egg, beaten to a cream, one-half cup each of cold water and sugar, and one-third cake of chocolate; mix and cook in a double-boiler until it thickens, add two teaspoonfuls of vanilla and set aside.  For the cake, cream one cup of sugar with two-thirds cup of butter, add two beaten eggs, one-half cup sour milk, one teaspoonful of soda, and two cups of flour; beat all together, then stir in the chocolate mixture and bake.  It is an improvement to add one and one-half cups of chopped nut-meats.  May be baked either as a loaf- or layer-cake.

Dinner Cakes.
Here is a tested recipe for making small cakes which I know all will appreciate if they try it:  Two-thirds cup butter, one cup sugar, three cups flour, four eggs beaten separately, one cup sweet milk, three teaspoonfuls baking powder, one teaspoonful preferred flavor.  Stir the butter , sugar and yolks together, beating until very light and foamy, add the milk, then the flour sifted with the baking powder, and lastly the whites of the eggs.  This makes enough batter to fill three large jelly tins.  Grease the tins well and evenly divide the batter.  The oven must be moderately hot and the cakes cook in about fifteen minutes.  Do not remove them from the pan, but cover each cake with an icing made of powdered sugar and water.  Be careful in mixing the sugar and water not to have it too thin.  As soon as it is poured on the cake and settles, cut out little biscuit pieces with a baking powder can.  It will lift out the cake.  Seven cakes should be cut from each pan.  Next take the cutter and cut the cakes in half.  This will make one side a perfect crescent, leaving an oval-shaped cake.  These are delicious.

Dinner In A Hurry.
Cut potatoes in slices half an inch thick and lay them in cold water; next, pound your beef-steak well, salt and pepper it, roll in flour and put to fry in very hot fat; brown both sides as quickly as possible, then salt and pepper, and roll your potatoes in flour; lay them on top of steak, pour on a little hot water, cover with a close-fitting lid and keep them simmering until potatoes are done, adding more water as it cooks away.  This makes a fine dish and is quickly and easily prepared.  –Louisa B. Smelker

Dip for Apple Dumplings.
Caramel dip has a delicious taste and improves that delicacy known as the apple dumpling.  Melt brown sugar in a hot, dry skillet until the sugar begins to smoke, add what cream and milk will be used, and chill.  It is best with a little nutmeg and vanilla added.  The browned sugar imparts the delicate flavor.

Scrapbook Page 130
One cup of sugar, one well beaten egg, one cup of buttermilk, a teaspoonful of soda, one grated nutmeg, and flour sufficient to make a dough as soft was can be handled; I add three tablespoonfuls of melted lard, but others may not like the doughnuts quite to tender.  The cakes are very nice, and the recipe is easily doubled if a larger batch is wanted.

One cup butter, two cups sugar, four eggs, one cup sour milk or cream, one teaspoon soda, one teaspoon nutmeg, half teaspoon cinnamon and flour to make a soft dough, just thick enough to be easily rolled out.

Dried Apple Cake.
Soak a cup of dried apples, chop them fine and boil them in a cup of molasses.  When they are cold, add one egg which has been well beaten, half a cup sugar, half a cup butter, half a cup sour milk, two and a half cups flour, half a teaspoon soda, half a teaspoon cloves, nutmeg and cinnamon.  Mix and bake in a moderate oven.

Early Peaches As Canners.
It is generally supposed that early peaches are worthless as canning fruit.  In fact, they are greatly inferior to later peaches but they are not so worthless for canning as most people think.  It sometimes happens there is a very heavy crop of early peaches while late ones are nearly a failure.  When such is the condition the early peaches may be canned and they beat none a long ways.  Pick them before they get too ripe, as an early peach is mostly juice, and do a good job of canning and you will have something worth eating next winter.  When late peaches promise plentifully it will not pay to bother canning the early ones.

Egg and Sardine Sandwich.
Rub the yokes of six hard boiled eggs to a smooth paste, add mayonnaise dressing to make a paste which will spread easily on the bread.  Drain the oil from four sardines, cut off the heads and tails, remove the bones and scrape off the skin, rub to a paste, add the mayonnaise and egg and spread upon the bread.

Egg Baked in Tomato.
When you want a tasty delicacy for lunch, bake an egg in a tomato.  Cut off the top of the tomato, scoop out the inside, and drop the egg into the cup thus formed.  Bake in a hot oven and serve on hot buttered toast.

Egg Lemonade.
To one quart of lemonade add the well-beaten yolk of one egg and then stir in the white of the egg beaten to a stiff froth.  Serve immediately.

Eggs and Rice.
The next time you have some rice left over from the evening dinner use it for breakfast.  Mix the rice with butter, salt and pepper, forming little cakes, which should be about the size of biscuits.  Place in the oven to heat and brown.  When done, place a boiled egg on each cake, and serve with little curls of lettuce as a decoration. This is a Japanese dish.

Egg and Vegetable Salad.
Eight large potatoes, six eggs, hard boiled, two onions, medium size, two beets, medium size, two cucumbers, medium size.  When potatoes have cooled chop together with eggs, onions, beets and cucumber, reserving two eggs to slice for top of dish.  Then use for a dressing a half pint cream seasoned with salt, butter, three eggs to thicken and same and one quarter pint of vinegar and one third cup sugar.  If less of the dressing is preferred use two eggs, one quarter pint of cream, one third pint nearly of vinegar and of sugar one quarter pint.  –Ella M.

English Carrot Pudding.
I am very anxious to obtain the recipe for an old-time plum pudding made with carrots.  I have tried several papers but to my great disappointment, they did not have it.  It is the old plum pudding with carrots that I want.  –Mrs. Wm. McCracken, Pittsburg, Pa.
I think this must be the recipe.  At any rate it is the recipe for an English carrot pudding.  One pound grated carrots, three-fourths pound chopped suet, half pound each of raisins and currants, four tablespoons sugar, eight tablespoons flour, and spices to suit the taste.  Boil four hours, place in oven for twenty minutes and serve.  In the old English homes the pudding was always served with wine sauce.

Fish Sauce.
One teaspoonful mustard, one-half teaspoon salt, ten drops of onion juice, yolks of two eggs, one-half teacup olive oil, three tablespoonfuls vinegar, and a tablespoonful each of chopped parsley and olives.  Mix mustard, salt and onion juice, and yolks of eggs, add the oil and vinegar alternately.  Beat until very light.  Place on ice before serving.

Five Minute Swiss Roll.
One tablespoonful of flour, one tablespoonful of sugar, one teaspoonful of baking powder, one egg well beaten, and a few drops of vanilla.  Mix thoroughly and pour into a flat tin, buttered and warmed.  Put into oven at once.  When cooked, turn on to a paper sprinkled with powdered sugar.  Have ready some warmed jam, spread and roll quickly.

For the Bread.
Use a large stone jar for holding bread during the summer and you will have no dry, musty bread.  Even sliced pieces will be fresh when kept in this manner.  The jar should be thoroughly scalded once a week with soda water and dried in the sun.  It is much better than keeping bread or cakes in tin vessels.

Fried Apples.
Take large smooth apples, stem, cut in rings without peeling, cut out the cores, dip in cold water, then into flour to which a desired amount of sugar and salt have been added and fry in hot fat.  Either sweet or sour apples may be used in this.  If sweet ones are used do not add the sugar to the flour.  These are fine.  –Mrs. H. M. B., Wellsboro, Pa.

Fried Apples.
Slice thin one quart of apples; fry out a few slices of bacon, remove the meat, leaving the fat in the skillet, put in the apples, sprinkle with one half cup of sugar,cover and let cook slowly until done.

Fried Chicken.
Cut up chicken, salt and flour each piece and drop into hot butter and lard, brown on both sides, then cover with water and let simmer about one hour.  When done, take up chicken and make gravy with one tablespoon of flour or cornstarch mixed with cold water until a thin paste is made.  If gravy is too thick add hot water.  One tablespoon each of butter and lard will be sufficient to fry chicken.  Chicken will be very tender and very appetizing if cooked this way, much more so than cooked in halves and fried until a hard crust is formed.  This recipe is for spring chicken.

Fried Chicken.
Take one young spring chicken.  Cut it in pieces, salt it, have nice, fresh lard well heated; flour every piece separate, then put into the boiling lard and cook to a nice crispy brown; drain off the fat for gravy except just a little, add one tablespoon of flour and one cup of sweet milk, add salt and pepper to taste.  You will have a nice, brown cream gravy.  Biscuits to serve with the creamy gravy.  One pint of flour, one teaspoon of baking powder, one tablespoon of nice, sweet lard or butter and a pinch of salt, add just enough sweet milk to make a soft dough.  Bake quickly and you will find them delicious.

Fried Green Tomatoes.
Slice three large green tomatoes, let stand in salt water one hour, then drain very dry.  To one cup of flour add a tablespoonful of sugar, and water to make a stiff batter; dip each slice in this and fry in hot lard until brown.  These are fin.

Frozen Chocolate Pudding.
Yolks of three eggs, one-quarter pound chocolate, one-half cup milk, one-fourth cup sugar, one pint of whipped cream.  Melt the chocolate and sugar in the hot milk, add yolks of three eggs, well beaten, and when the mixture is cool, add the whipped cream.  Pack in molds and freeze for three hours.

Frozen Kiss Pudding.
One quart whipped cream, one-half pound kisses broken into crumbs, one teaspoon vanilla.  Mix, put into molds and freeze three hours.

Frozen Macaroon Pudding.
One pint whipped cream, one-quarter pound stale macaroons rolled into crumbs, one-quarter pound candied fruit, chopped very fine; sugar and flavor to taste.  Pack in molds and freeze three hours.

Frozen Puddings.
When we can have frozen pudding for dessert, we can forgive the thermometer for its upward vagaries.  Frozen puddings are not as generally made as they should be, many housekeepers regarding them as difficult to prepare.  But once a housekeeper gets the frozen pudding habit, the family will enjoy many such delicacies.  Pack the mixture solidly in the molds and pack the molds in ice and salt, four parts ice to one part salt.  Let it stand for several hours.  At serving time, wipe the mold carefully and place in a vessel of cold water for a minute.  Remove the cover, run knife around the edges and invert the mold on the serving dish.  The frozen mixture will slip out easily.  If, however, it has a tendency to stick, pass a towel wet in hot water over the mold.

Frozen Strawberries.
Crush two quarts of ripe strawberries, then add the juice of two lemons and a pound of sugar, and let it stand for an hour in an earthen bowl.  Pour over it one pint of water, stir until the sugar is thoroughly dissolved, turn into a freezer and freeze.

Fruit Cup Cake.
Make the small sup cakes in the usual way.  When the flour is added place with it a cupful each of seeded raisins, sultanas, and currants, half a cupful each of Now Orleans molasses and shredded citron, and half a teaspoonful each of ground cinnamon, nutmeg and allspice.  This should be stirred thoroughly, then poured into a paper-lined cake pan and baked for an hour and a quarter in an oven that will brown flour in five minutes.

Fruited Ice.
Fill a sherbet glass half full of a mixture made of orange pulp, a few ripe strawberries or raspberries, shredded pineapple and a few slices of banana.  Fill the rest of the glass with orange ice, piling the ice high.

Fruit Lemonades.
Stir into the lemonade crushed strawberries or raspberries in the proportions of one cup of crushed berries to one quart of lemonade.  The addition of a few red Maraschino cherries or crème de menthe cherries gives it a more attractive appearance and helps carry out the color scheme of a luncheon in which green and white or red are the color notes.

Fruit Nectar.
To one pint of grape juice add one pint of raspberries which have been pressed to a soft pulp, and two tablespoons of raspberry vinegar.  Sugar to taste, mix thoroughly, add a dash of seltzer and serve.

Fruit Pudding.
Grate half a loaf stale graham bread and moisten with one cup of hot molasses, add one-half cup each of brown sugar and soft butter, one-half teaspoon of cinnamon, a little cloves, allspice and nutmeg.  Mix thoroughly, and add one teaspoon of soda dissolved in a scant batter.  Stir in one-half cup of seeded raisins, two tablespoons of currants, one-fourth pound of shredded citron, and two ounces of chopped candied orange peel.  Pour into a pan and bake for forty five minutes in a moderate oven. Serve with a hard sauce.

Forcemeat or Dressing.
Have the readers of The Woman’s Magazine ever tried this recipe for forcemeat?  Four ounces of suet, two ounces lean ham, a little grated lemon peel, a teaspoon minced parsley, a teaspoon sweet herbs, salt, pepper, six ounces grated bread crumbs, two eggs.  Mix all the ingredients and wet with the two eggs well beaten.  This is a good dressing for fowl.

Fruit Punch for Fifty Persons.
A clubwoman gives the following punch recipe:  One cup water, two cups sugar, one cup weak tea, one quart of mineral water, two cups strawberry juice fresh or canned, juice of five lemons, juice of five oranges, one can grated pineapple, one cup of maraschino cherries.  Boil the water and sugar to a syrup.  This will require about ten minutes boiling, then add tea, strawberry syrup, lemon juice, orange juice and pineapple.  Let it stand at least half an hour.  Strain and add ice water to make one and a half gallons.  Add the cherries, mineral water and ice and serve.

Fruit Rice Pudding.
Soak one-half cup of cold water, and when soft, heat and stir until dissolved, then strain.  Whip one cup of cream to a stiff froth and add it to one-half cup of boiled rice, add one-half cup of sugar, the strained gelatin, and six figs, half a dozen preserved cherries, a tablespoon of citron, and a little preserved ginger, all chopped fine.  Mix thoroughly, and pack in a mold.  When firm turn out, and serve with whipped cream, sweetened and flavored with vanilla.

Fruit Salads.
All fruit salads are made in very much the same way, but they do not look alike, and seldom taste alike.  A good fruit salad is made with shredded pineapple, sour apples cut in sticks, bananas in small sections, red cherries and the juice of two oranges and one lemon.  This should be sweetened to taste.  Some add sherry to the fruit, but fruit juices are best.  Do not prepare the apples until ready to serve, since they turn brown.

Gayety Cream.
In a clear glass put a layer of chocolate ice cream, a layer of grated cocoanut, a layer of strawberry ice cream, a layer of orange pulp, a layer of vanilla ice cream and then a layer of raspberries or strawberries, slightly crushed.  This will give six distinct colors, one above the other, and is as delicious to the taste as it is pleasing to the eye.

German Pot Roast.
There is almost as much difference between the genuine German pot roast and the beef stew that is often called pot roast as there is between rib roast and beef stew.  The genuine pot roast is brown and rich and juicy being cooked wholly in its own gravy and without and added water.  A four to six pound is a nice size to cook properly.  Select a piece with enough fat on it to furnish richness.  Also add a small piece of beef suet.  Heat to sear the meat at once, then drop the suet and the meat into the kettle and turn over from side to side until the whole is seared so that the juices will not escape.  Do not let the roast burn, turn often enough to prevent that but let it roast to a deep brown.  Add no water for the meat will cook thoroughly in its own gravy.  Do not have too hot a fire.  Three to three and one-half hours of slow cooking should do the meat to a turn.  If it is desired to serve browned potatoes with the roast, remove the meat when cooked, add water to the gravy and drop the potatoes (either Irish or sweet) into the gravy and let them cook as usual.  Season both meat and potatoes to suit the taste.  –Janet Thomas.

German Snow Pudding.
Bring to the boiling point one quart of sweet cream or rich milk, add two tablespoons of corn starch mixed smooth with a little cold milk, sweeten to taste, and cook gently for two or three minutes, stirring well, then stir in quickly the whites of six eggs beaten stiff, let boil up once, and take from fire.  Add lemon or vanilla flavoring.  Serve piled on glass dishes.

Ginger Cake.
One cup of molasses, piece of butter size of an egg, stir as stiffly as possible with flour, then add one cup of boiling water, one teaspoonful each of soda and ginger.  The batter will seem thin but will turn out all right.

Ginger Pop.
Mix well two gallons of warm water, two pounds of granulated sugar, the juice of two lemons, one tablespoon cream of tartar, a cup of yeast and two ounces of white ginger root which has been broken and boiled in water to extract the strength.  Put into a stone jug for twenty-four hours and then bottle and keep on ice to serve as wanted.

Here are some of my tried recipes:  Graham bread – Two cupfuls of buttermilk, half a cupful of molasses or sugar two cupfuls of graham or whole wheat flour, one cupful of white flour, a pinch of salt, one spoonful of soda dissolved in a little hot water, half a cupful of raisins cut in two and floured.  Beat hard and steam three hours.

Some time ago I saw several recipes for graham bread in the Tribune Farmer, so I will give mine, which we like very well.  For one medium sized loaf I take two tablespoonfuls of brown sugar, two tablespoonfuls of molasses, a small piece of butter and a pinch of salt.  Stir this well together, then add two cups of milk, either sweet or sour (we prefer sweet), with one teaspoonful of soda and graham flour enough to make a stiff dough.  Bake about three quarters of an hour.

Graham Pancakes.
Use 2 or 3 handfuls of cornmeal to a quart of graham flour.  Add 2 teaspoons baking powder, ½ teaspoon salt and a tablespoonful of sugar.  Add enough sweet milk to make a batter.  Serve with plenty of butter and syrup.  –Thora

Graham Pudding.
Mix one-fourth cup each of soft butter and molasses, one egg, one-half cup of milk, one-half teaspoon of soda, a little salt, and three-fourths cup of graham flour.  Add spice and raisins if desired, to suit the taste.

Grandma’s Pumpkin Pie.
Take a small pumpkin of the sugar variety, cut it open, scrape out the soft portion, place it in your baking-pan in the oven, and bake until tender.  Scrape it out of the shell and rub through your colander to **last line cut off**  cup of sugar, three tablespoonfuls of molasses, a half-teaspoonful of salt and a teaspoonful of ginger and cinnamon.  Line plates with nice crust, pinched up at the edge to make a deep pie, and pour in the mixture, I always bake the crust slightly, to stiffen it, before putting in the hot pumpkin filling.  This recipe makes two nice pies.

Grape Catsup.
Five pound of ripe grapes picked from the stems, three pounds of sugar, one pint of vinegar, one tablespoonful each of cinnamon, pepper and cloves, one-half teaspoon of salt.  Boil the grapes and strain to remove seeds and skins.  Add the other ingredients and boil until thick.

Grape Float.
Place vanilla ice cream in a sherbet glass, pour ?? it two tablespoons of ice cold grape juice, some chopped walnuts and serve at once.

Grape Juice.
Grape juice is a delicious beverage to serve either with meals or at an afternoon luncheon.  A glass of ice cold grape juice served with lady fingers or thin wafers is refreshing and appetizing alike to invalids and well persons.  It may also be used in combination for many other wholesome beverages.  To one quart of weak tea add a half pint of grape juice and serve ice cold.  Seltzer water adds a piquancy to grape juice and to lemonade as well.  The usual rule is, one-third seltzer and two-thirds grape juice.

Grape Juice Lemonade.
To two parts of finished lemonade add one part of grape juice and one part of seltzer.  Put a slice of pineapple on the top.

Grape Juice Nectar.
Boil one pound sugar and one cup of water until it spins a thread when it is dropped from a spoon, then take it from the fire and let it cool.  Add the juice of six lemons and one quart of unsweetened grape juice.  Let it stand for several hours before using and when ready to serve, add one-third the quantity of seltzer or mineral water.

Grape Pie.
Make a rich pie crust the same as you do in making any other pie.  Wash the grapes and remove skins.  Then fill the pie with the skins and sprinkle two pounds of flour and one and one-half cupfuls of sugar over the skins.  Put on top crust and bake.  The remaining part of the grapes may be used for jelly.  Concord grapes must be used.

Grape Punch.
Mix in the proportions of one part of grape juice and three parts of cold water, add one teaspoon lemon juice for each cup of the mixture and sweeten to taste.  Serve cold.

Green Currant Pie.
Have you tried green currant pie?  Boil two cups of green currants in water enough to barely cover them, add one and one-quarter cups of sugar and a well-beaten egg.  Line an earthen pie plate with pie crust and turn the mixture into it, add the top crust and bake.

Green Pea Salad.
Drain peas carefully, if the canned variety is used, wash through a colander, then stand in a current of air for an hour.  Make nests of lettuce leaves, place a spoon of peas in each nest, garnish with olives and serve with boiled dressing.  String bean salad may be made in the same way.

Hamburg Apples.
Pare large, tart apples, remove the cores, fill the cavities with quince jelly and sift powdered sugar on thickly.  Have as many squares of bread, with crusts cut off, as there are apples, and place a filled apple on each.  Arrange them on an earthen pie plate, moisten well with little jelly dissolved in water, cover closely and bake in rather quick oven till apples are done.  Serve with whipped cream.

Chop cold potatoes, bits of cold meat and onion together, and fry in butter.  A nice breakfast dish.  –Mrs. Loyd Huston.

Havana Cream.
Place two slices of pineapple upon a fancy plate and upon these a cone of vanilla ice cream and place a strawberry or a cherry at the top of the cream.

Hot Sandwiches.
Cold roast pork or beef may be made into delicious hot sandwiches by laying a slice of the cold meat between two slices of bread and pouring over it a quantity of thickened hot gravy.

How to Cook a Steak.
The ordinary way is to put the frying pan on the stove and dump into it a large chunk of butter, when this is hot enough to begin to crackle the beef is put in.  The cook never thinks of covering it and the smoke and steam of its cooking ascends to the very ceiling.  When it begins to look like an old rubber shoe sole, it is called done but there is no more taste to meat cooked that way than there is to a chip.  Now if you want a good bit of steak, have a good clear hot fire, set on your clean pan, pound your steak and when your pan is very hot, lay in your steak and cover quickly.  As soon as it was crisped enough to let go its hold on the pan, turn over, and cover quickly, then turn again as at first and continue to do so about every two minutes until you have turned it about six or eight times.  Have a hot buttered dish ready for it and lay it in.  Add a sprinkling of pepper, salt and a little sugar (though the sugar may be omitted if preferred), and cover the dish tightly.  Now if you wish a gravy put a bit of butter in your pan.  When this is hot, rub in a pinch of flour, and add a small teacupful of boiling water.  Let it boil a few minutes, then put it in a gravy boat, instead of putting over your beef to draw out the juice.  Just try this way of cooking steak and you will never return to the old way.  The recipe was given me by an old butcher who was noted for liking the good things of earth.

How to Make Homemade Apple Butter.
This is good when one cannot secure the cider to make the usual recipe for apple butter.  Cut up the apples without peeling, take out the cores and bad places, cover them with water and put on the stove.  Cook till soft, then put through a colander.  Set back on the fire and add a cup of sugar and one of molasses to about two quarts of the apples and a lemon cut up fine.  Let this cook very slowly for about half an hour, stirring often.  A little cinnamon and allspice may be added if desired.  Serve cold or put in jars while hot and seal.

Ice Cream a la Haystack.
Split two lady fingers in halves, place two of the halves upon a plate, lay the other two criss-cross over them and place a cone of ice cream on top.

Ice Cream in a Banana Box.
Split two bananas into halves, lengthwise, and arrange these four slices on a plate to form a box and fill the center with ice cream.  Sprinkle the cream **last line cut off**
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One egg, one cup each of sugar and grated chocolate, butter the size of a walnut, four tablespoonfuls sweet cream; cook over hot water until thick.  This is extra nice.

Improved Angel Food Cake.
Take the whites of nine large or ten small eggs, one and one-fourth cups of granulated sugar, one tablespoonful of corn starch, one teaspoonful of cream of tartar, one cup of flour and lemon to flavor.  After sifting the flour four or five times (not less) measure it, using a measuring cup or, if you have not one, a glass tumbler.  Sift the sugar and corn starch together four or five times, measure one and one-fourth cups or glasses and set aside.  Put the white of eggs in your mixing bowl with a pinch of salt, and beat about half; then add cream of tartar and beat very, very stiff; with a spoon, stir in gradually the sugar and corn starch, stirring as lightly as possible, add the flour in the same way, then the flavoring.  Bake in a loaf in a slow oven about fifty minutes.  Use a new pan if you have it, if not scour your old one with some kind of good sand soap or other cleaner, wash and wipe dry, but never grease nor flour the pan in which this cake is to be baked.  If you follow these directions carefully you will be delighted with the result.  The recipe has been tested time and again, and I have yet to hear of the first failure.  It is not much trouble to sift the flour and sugar a number of times if you take the quantity you want and sift on to a paper; set your sieve on another piece and empty from the first into the sieve again.  Be sure to measure both sugar and flour after sifting the required number of times.

Joseph’s Coat.
Joseph’s coat is especially pleasing for a children’s party.  Place a rather large cone of vanilla ice cream upon a plate, with a border of thin slices of banana around it and on top of the bananas arrange a row of cherries; on that, a row of pineapple cubes, then a row of assorted nuts, continuing the rows until the entire cone is covered.  Place a cherry on the top.  Any colored fruits may be used.

Lady Baltimore Cake.
One cup of butter, two cups of granulated sugar, one cup of milk, three and one-half cups of flour, three level teaspoons of baking powder, whites of six eggs.  Cream the butter and sugar gradually.  Sift flour and baking powder three times.  Add the milk, and last add the eggs; also teaspoon of lemon extract and vanilla.  If this is too large half makes a good sized cake.  Frosting for Lady Baltimore cake:  Three cups of granulated sugar, one cup of boiling water, whites of three eggs, one cup of chopped raisins, one cup chopped nut meats, five figs cut or ground.  Stir the sugar and water.  Let boil till it will spin a thread.  Pour over the whites of eggs.  Beat stiff.

Lemonade for 150 Persons.
A woman who is superintendent of a Sunday school, says one of the privileges of that office is the preparation of the picnic lemonade, her recipe is valuable.  She estimates the quantity for 150 persons and her recipe follows:  Five dozen lemons, one dozen oranges, one can or one fresh pineapple, six pounds of sugar, six gallons of water and sufficient ice.  Her rule is to use one pound of sugar to each dozen fruit, but if the pineapple is fresh she adds an extra pound of sugar.  Mix the sugar and the fruit juices and let it stand an hour or so.  When ready to serve add the water and ice.

Lemon Crackers.
Two cups of sugar, two eggs, a level teaspoonful of salt, one scant cup of lard, one cup of sweet milk, five cents’ work each of baking-ammonia and oil of lemon, and flour to roll.  Grate the ammonia and dissolve in the milk, or in a very little hot water.  –Grace Smith.

Lemon for Iced Tea.
The lemon for iced tea should be cut in lengthwise strips instead of in thin slices.   Serve a quarter of a lemon with each glass of tea.  Place the glass on a small plate and lay the lemon on the plate beside the glass.

Lemon Rice Pudding.
To one cup of boiled rice add the grated rind of one lemon, butter the size of an egg, the well beaten yolks of three eggs, and one pint of milk.  Bake for twenty minutes, cover with frosting made of the whites of the eggs beaten stiff, with one-half pound of white sugar, and the juice of the lemon.  Return to the oven to brown slightly.  The oven should be at a moderate heat for baking.

Lemon Whip Pudding.
Soak one ounce of gelatin and the yellow rind of two lemons in one pint of cold water for an hour.  Take out the rind, and set the water and gelatin over the fire until dissolved, then add three-fourths of a pound of loaf sugar, and the juice of three lemons.  Boil for five minutes, then let stand until cold and beginning to set.  Beat the whites of two eggs stiff, add them to the mixture, and beat all until of the consistency of sponge.  Pile lightly in a glass dish, place fresh lady-fingers around the base, and serve with a boiled custard made with the yolks of the eggs.

Macaroni Au Gratin.
An easy way to prepare macaroni is to boil a package in salted water until tender, drain a colander and stir it into a saucepan or chafing dish, in which two tablespoonfuls of butter and half a pound of grated cheese have been melted, the latter being added after the first has begun to bubble.  Toss the macaroni with a fork until heated through, season with a dash of salt and pepper and serve.  The result is delicious, especially when the macaroni comes piping hot from the chafing dish.

Maple Cream Filling
Put into a saucepan a cupful grated maple sugar and a half cup milk.  Cook until thick; add a tablespoonful of butter, then cool and beat.  At first it may look as if it were going to curdle, but it will grow smooth in the beating.  Do not let it boil long enough to candy, but only until it forms a soft, thick mass when a spoonful is dropped in cold water.

Maple Delight.
Place in a saucepan two cupfuls of soft maple sugar, one-half cupful of cream and one-half cupful of milk.  Let this boil until tried in cold water it will form a soft ball, then stir in one cupful of chopped nut meats, and one teaspoonful of vanilla.  Pour into a buttered pan after stirring or beating until creamy.  Cut into squares.

Marshmallow Roll.
This is an excellent cake to serve with ice cream.  The pure white of the cake and the dark chocolate icing make a pretty color combination and the cake is as good as it looks.  Cake:  Whites of five eggs, one cup sugar, one cup flour, two tablespoons lemon juice.  Beat the whites of the eggs to a stiff froth, add the sugar gradually, next the lemon juice, then stir in the flour carefully; bake in a large shallow pan for fifteen minutes, turn onto a cloth and trim off the browned part, spread the bottom of the cake with **last line cut off**  Marshmallow Filling:  One pound of marshmallows and one tablespoon of water.  Melt the marshmallows over hot water in a double boiler, add the water, spread on the cake and roll.  Boiled Chocolate Frosting:  Two ounces of chocolate, one-half cup cream, whites of two eggs, vanilla and powdered sugar.  Boil the chocolate and cream and when cool add the vanilla.  Beat the whites of the eggs to a stiff froth, add powdered sugar until stiff enough to cut.  Combine the two mixtures, heat and spread on the cake.

Meat Loaf.
We kill a great many veal and I use the tongues and hearts in various ways.  We like it best as follows:  Cook thoroughly in clear water 1 heart and 1 tongue.  Remove from fire, cut all fat from heart and skin the tongue.  Chop fine, season to taste, moisten with the water it was cooked in, pack into a granite basin and place a weight on it.  It is fine sliced thin for supper or to put up for lunches.  –Mrs. Mary Thorngate.

A few stewed prunes cut in chunks combine well with sliced bananas.  A few chopped dates and a moistening of orange juice make a good addition to this mélange.  In fact, almost any fruit goes well with sliced bananas.  Red raspberries sprinkled with sugar are delicious with them.  A few strawberries combine fairly well with them.  Sliced oranges or stewed currants, too, are used.  Sprinkle well with sifted powdered sugar.

Mexican Beans.
Soak small red beans over night.  In the morning drain off the water, place in a boiler and cover well with water to which a generous pinch of soda has been added.  The beans must be reduced to a gruel by long, slow cooking.  The longer they are cooked the better.  Add water as they boil dry.  Crush all hard beans with a potato masher or rub through a sieve.  Have ready a pan with 2 tablespoons of butter or fried bacon grease in it, pour in the beans and toss about for a few minutes until the grease is absorbed, then salt to taste and serve.

Mikado Cream.
Shape the ice cream in a mold which is flat on top, and on it arrange a circle of maraschino cherries and put a green crème de menthe cherry in the center.  Add a few chopped nuts.

Milk Sherbet
Squeeze juice of six large lemons on four cups sugar.  Put skins with a pint of water on the fire and let simmer ten minutes.  Scald two quarts milk, two tablespoons corn starch and one cup sugar.  When cold put in freezer, and when it begins to stiffen put in juice and sugar, then freeze.

Mint Lemonade.
To a glass two-thirds full of lemonade add enough seltzer to fill the glass and then put in some sprigs of mint.  Crush the mint just enough to flavor the lemonade.  The mint gives the glass a most cooling and inviting appearance.  Serve a plain cookie or thick water cracker with lemonade, never a rich sweet cake.

Mint Punch.
One of the national officers of the Daughters of the American Revolution gave me the following recipe which her grandmother used in their Tennessee home and handed down to her children along with their records of revolutionary pedigree:  Put into the punch bowl one cup of granulated sugar, add juice of six lemons and stir until the sugar melts, add three peeled lemons sliced very thin and place on the ice until you are ready to use it.  Add a dozen sprays of slightly crushed green mints and a quart of pounded ice.  Stir well for a minute and pour from a height into it about a quart of ginger ale.

Mint Sauce.
This is the season when mint sauce is considered quite a delicacy by many.  To prepare it chop finely four tablespoonfuls of mint and put it into a small vessel with two tablespoonfuls of sugar and one tablespoonful of salad oil.  When thoroughly mixed add a pint of white vinegar.  If this is too strong, weaken with water.

Mock Mince-Pie.
Two eggs, two cups each of sugar and water, one-half cup of vinegar, one cup of raisins, eight round crackers, rolled very fine, butter the size of a walnut, and spices to taste, as for any mince-pie.  Use a good-sized coffee cup for measuring and be sure that the raisins are evenly distributed.

Molasses Cake.
One-half cup each of molasses, sugar, lard and sour milk, one teaspoonful of soda dissolved in the milk, one well-beaten egg and two cups of flour.

Molasses Cake.
One cup each of sour milk and molasses, one-fourth cup of lard, one teaspoonful each of ginger and soda, and two cups of flour, or enough to make a soft batter.  Bake in a slow oven.

Molasses Cookies.
Two cups of sugar, one cup each of molasses, hot water, and melted lard, or lard and butter mixed, one teaspoonful of salt, the same of cinnamon, a rounding teaspoonful of soda, and one and one-half teaspoonfuls of ginger.  Add flour to make as stiff as you can stir, turn out on the board, kneading only enough to get it in shape, roll, cut, and bake in a quick oven.  Cookies are often spoiled by too much kneading.

Molasses Pie.
Take the yolks of 2 eggs, 1 cup molasses, 1 tablespoonful butter, 1 tablespoonful sweet cream, flavor with vanilla.  Warm the mixture and stir thoroughly.  Make with under crust only.  After pie has baked take out of oven and add the whites of the eggs beaten to a froth, sweetened and flavored, then set pie into oven and let brown.  –Mrs. W.

Mustard Pickle.
This may be used over green tomatoes or cucumbers or any sort of pickle.  One ounce each of cloves, allspice, black pepper and turmeric, one pound ground mustard, three-fourths pound sugar and one gallon vinegar.  Tie the spices in a thin cloth and boil in three quarts of vinegar.  Reserve the other quart of vinegar to mix with the mustard.  Mix the turmeric and the mustard with the quart of cold vinegar, using a little at first to make **Last line is cut off**

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gradually.  Take the spices from the boiling vinegar and stir the mustard mixture into them.  Let the mixture boil and pour it over the pickles, which have been put in glass jars.  Cover tightly.

My Favorite.
Fill a sherbet glass one-third full of crushed peaches, then fill the glass with vanilla ice cream and sprinkle with chopped nuts and crown with whipped cream.

New York Ice Cream.
Fill a sherbet glass nearly full of vanilla ice cream.  Add three tablespoons of ice cold grape juice, crown with whipped cream and two maraschino cherries.

Nice Cheap Custard
Four eggs, one quart of milk, two thirds cup of sugar, pinch of salt, little nutmeg and piece of butter.  Cooked in hot oven in pan of hot water is much nicer than if simply baked.

North Pole Delight. (Left edge of article is cut off)
Another way of serving ice cream which pleases ??? is the North Pole Delight.  This may be ??? in a goblet which is smaller at the bottom ??? the top.  Stand a lad finger in the center of the glass, fill around it with ice cream, pressing  ??? firmly, hold one hand around the glass ???ing, as the hand will heat the glass enough ??? the cream slip out easily.  When the cream ??? onto the plate, it will have the shape of a ???.  Stick a gum drop on the end of a toothpick ??? and insert the other end into the cone at one ??? the lady finger and place a tiny American ??? the other side in the same manner.  The ??? quickly catch the idea.

Nut Bread.
One-half cup of sugar, one egg, one teaspoonful of salt, one and one-quarter cups of milk, four cups of sifted flour, four level teaspoonfuls baking powder, one cup of chopped nuts.  Beat egg, add sugar, then flour, which has been sifted with salt and baking powder alternately with milk, then nuts.  Allow to stand in warm place twenty minutes and bake in moderate oven forty minutes.

Nut Bread.
Make a batter of two cupfuls of milk, two cupfuls of water, two tablespoonfuls of sugar, one tablespoonful of lard, one teaspoonful salt, three and a half cupfuls of flour, one cupful coarsely chopped English walnuts and five cupfuls of whole wheat flour.  Dissolve one yeast cake in a little warm water and stir into this, then let it stand until very light and mould into loaves, adding as little flour as possible.  When the loaves are doubled in size, bake in a moderate oven forty-five minutes, covering the loaves, if necessary, to prevent them from becoming to brown.

Nut Bread Pudding.
Fill an ordinary baking dish with slices of home made nut bread, over which pour two well beaten eggs and a pint of milk into which has been mixed two tablespoonfuls of sugar and a pinch of salt.  Allow this to stand for fifteen or twenty minutes.  Sprinkle generously with raisins and brown sugar and bake one-half hour in a moderate oven.

Nut Creams.
Two and one-half cups of granulated sugar, one-half cup of water, one-third teaspoonful of cream of tartar (smoothed off); boil, without stirring, take from the fire when it strings, and beat it with a wooden spoon or paddle until it sets, then knead with the hands until smooth and creamy.  Roll into balls the size of a marble, and place on waxed paper; press nut-meats, previously blanched, on top.  These will harden in an hour.  I add color and flavor while kneading:  take a handful of the mass and add a bit of grated orange-peel for yellow, a few drops of grape-juice for lavender, and a bit of cranberry or raspberry juice for pink.  Some I make brown by adding a bit of grated chocolate, and those left white are flavored with vanilla.  This cream is fine to fill dates with, after removing the seeds, or it may be pressed between two halves of a walnut.

Nut Loaf Sandwich.
One-fourth pound almonds, one-half pound pecan nuts, one-half pound hazel nuts or filberts, one-half pound roasted peanuts.  Shell and blanch the nuts, mix all together and grind in a meat chopper, knead the mixture until it is somewhat soft, and pack it in a tumbler or dish for a mold.  When cold cut in slices for sandwiches.

Oatmeal Cookies.
One cup each of sugar and butter, or lard, a teaspoonful of soda, six tablespoonfuls of sour milk, two cups of oatmeal, one cup of raisins, and enough flour to make a stiff dough.  Flavor with nutmeg, or as preferred.  Drop from the spoon on to buttered tins and bake.  --S.E.W.

Orange Batter Pudding.
Make a batter of two large cups of flour, two small teaspoons of yeast powder, two well beaten eggs, one pint of milk or water, and a pinch each of salt and mace.  Beat thoroughly.  Peel four or five oranges, removing all the white skin and seeds, slice them, and stir into the batter, and bake in a battered dish.

Orange Cake.
Two cups sugar, four tablespoons butter, four eggs, one-half cup milk, two and one-half cups flour, two teaspoons baking powder in the flour, juice and pulp of one orange.  Bake in jelly tins and ice with stiff fondant icing filled with grated orange.

Orange Filling.
Beat one egg thoroughly, and add one scant cupful sugar with which one large tablespoonful of cornstarch has been mixed by sifting.  Add the grated yellow rind and juice of an orange, and the juice of half a lemon.  Mix thoroughly, and pour over he mixture one cupful boiling water.  Cook, stirring all the time until it thickens slightly.  Cool before using.

Orange Float.
One quart water, juice of 2 lemons, 1 cup sugar.  Put over the fire and when boiling add 4 tablespoons cornstarch dissolved in a little hot water.  Let cook 5 minutes.  Peel and slice thin 5 oranges, and when the float is cold pour it over them, in the dishes in which it is to be served.  Beat the whites of 2 eggs, until stiff and add 3 tablespoons sugar. Put 3 teaspoons of the frosting on each dish, 1 in a place.  On top of frosting place half of an English walnut meat.  This is a very pretty desert, and especially nice with loaf nut cake.  Do not add oranges until the day of serving, as they turn bitter in a few hours.  This makes enough for 12 persons.  --Mrs.

Orange Ice in Orange Shell.
One of the daintiest ways of serving orange ice is to put it in the orange shell from which the pulp has been removed.  Fill the shell full of the ice and place a top layer of strawberry ice cream and add a spoonful of whipped cream.

Orange Surprise.
Peel a seedless orange, cut from it three slices and lay them on the ice cream plate.  On each slice put a large spoonful of cream, chocolate on one, strawberry on another and a light colored cream on the third.  Garnish with chopped nuts and fresh cherries.

Oyster Plant Fritters.
Slice the oyster plant and run it through a meat chopper; season with salt and pepper and add this to a batter made of three eggs, four teacups sweet milk and sufficient flour for a thin dough.

Pate de Foie Gras Sandwich.
Smother small goose livers in fat until they are soft, mash into a paste with three hard boiled eggs, add salt, pepper and a little grated onion.

Peach Butter.
The following old-fashioned family recipe comes from an experience upstate house-wife, who has found it excellent.  Select ripe peaches.  If not very soft boil them in a little water till slightly cooked; then press them through a colander, and to every pound of pulp add three-quarters of a pound of sugar.  In a tiny bag place some spices, such as cinnamon, cloves and allspice.  Tie the bag up and drop it into the boiling fruit mixture, or else drop it into a little hot water and boil it until the water is well spiced, and then add the spiced water to the "butter."  Let the butter cook until it is thoroughly done and ready to seal up.  If the peaches are very ripe and soft they can be pressed together through the colander without boiling  beforehand.

Peach Griddle Cakes.
Peel about five large peaches thin.  Halve them and then shave off in slices.  Sprinkle with sugar.  Beat two eggs into a foam and add a pint of milk.  Add one-quarter cup of sugar, a sprinkle of salt and enough flour into which a teaspoonful of baking powder has been stirred to make the mixture into a pancake batter.  Stir the peaches into the batter.  Put the griddle on the range and put into it butter or dripping just as you do for frying pancakes.  Pour enough in the griddle for a cake and fry brown.  Use all the batter this way.  Serve with butter and sugar or sugar and cream.

Peach Leather.
Weight, after peeling and stoning, some fine, tart peaches.  For every pound weight out half as much sugar and lay it aside.  Boil the peaches with the stones in a little water till quite tender, remove the stones and pass the pulp through a sieve.  Let the mixture boil gently for one hour, stirring it frequently to prevent burning.  Then add the sugar.  Boil one minute and pour the mixture into shallow earthen plates.  Spread the paste out so that it is not over a quarter of an inch in thickness.  Let the mixture dry slowly in an oven.  A board, we greased, may be used instead of the plates.  Sometimes the board with the peach leather is put outdoors in the sunshine to dry.  If not dry enough in one day it is taken in at night and the next day put back into the sunshine again.  It should be allowed to dry until it has ceased to be sticky, when it can be rolled up like leather.  If put in a cool, dry place it is said to keep perfectly from one season to another.  A quarter of a pound of granulated sugar instead of half a pound is sometimes used for every pound of fruit.  When desired for luncheon or ??? it is cut in thin slices from the end of the roll.  Quince leather may be made in the same manner.  These fruit leathers are said to be popular throughout Virginia and Maryland.  They are used as ac(**last line is cut off**)

Peach Pudding.
Make a batter of one egg, three-fourths cup of milk, butter the size of an egg, one pint of flour, one large teaspoonful of baking powder, and a half-teaspoonful of salt.  Rub the butter into the flour, add salt and baking powder, mixing well, beat the egg until light, add to the milk and pour this into the flour; give a thorough beating and turn the batter into a greased baking pan, large enough so that the batter will be about an inch thick.  Pare six good-sized peaches, cut in halves, remove the stones, put them over the batter as closely as possible, stone side up, fill the hollow places with sugar, and bake in a quick oven.  Serve hot with sugar and cream.  Apples, pears, and other fruit may be used instead of peaches.  Try this, sisters:  it is much nicer than a "cobbler."  I sometimes bake the pudding in gem-pans, and serve "individually," or in ramekins, and the children think it extra nice this way.

Peanut Candy.
Two cups of roasted peanuts, shelled, one cup each of brown sugar and molasses, and one-half cup of water.  Boil sugar, molasses, and water, without stirring, until it strings or ropes, then stir in the peanuts, and spread thin on buttered plates.  Mark in bars when cool and set.

Pineapple Dainty.
Put a large spoonful of vanilla ice cream on a plate, smoothing the top flat.  Put on a layer of chopped pineapple, over this put a cone of pineapple ice and top off with a cube of pineapple.

Pineapple Ice.
Half a gallon of boiling water, two cups sugar; let boil.  One pint cold water and half cup flour; mix well and pour boiling syrup into it.  Juice of three lemons; squeeze in syrup.  After this gets cold, strain through a cloth, then add a can of grated pineapple and freeze.  (Orange Ice can be made by the same recipe, using six oranges and three lemons; they bust be strained.)

Plum Preserves.
The following is a recipe that calls for half a pound of sugar to a pound of fruit.  Put the sugar in a preserving kettle and add enough water to cover it.  Let it come to the boiling point then add the fruit after pricking each plum with fork.  As the syrup heats skim off from time to time any scum that may arise.  After adding the plum set the kettle on the back of the stove where the fruit will be completely heated through.  When that is done push them forward, let them boil up thoroughly once, and seal in sterilized jars.

Preserved Peaches.
Maria Parloa gives the following recipe for preserving peaches; it calls for only one pound of sugar to three pounds of fruit.  Make a syrup, using one pint of water for every three pound of sugar.  When the syrup is boiling hot put the peaches, a few at a time, into it, as they cook quickly and are better for not being crowded.  As soon as they are tender remove them from the syrup with a silver fork.  Fill sterilized jars and cover the fruit with syrup.

Potato Soup.
Pare and slice a sufficient number of potatoes and onions for your family, cook in salted water until tender, season with butter, pepper and cream or milk; add an egg to a small quantity of flour, according to the amount of your soup, stir until in little lumps, add to the soup and cook fifteen minutes; serve hot.

Potato Soup.
For two people cut 4 or 5 medium-sized potatoes into 1-inch dice, slice 1 onion very fine and boil until tender.  Add 1 tablespoon sago that has been soaked in cold water for 10 minutes, with salt, pepper and milk to discolor.  --Eve

Potato Soup (requested).
Pare and slice four large potatoes; cook until nearly done, using just enough water to cover, season with salt and pepper, and pour in a cup of cream or milk.  Add three slices of toasted bread, let them soften, and serve at once, hot.  A good supper-dish.

Preserving Berries.
This is a new method for preserving berries so the fruit will be left whole.  While the suggestion is somewhat premature, nevertheless it can be kept in mind.  Make a little of the preserves at a time, not

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over a pint, for the work is tedious, but for a different method it is well worth trying.  Possibly the big red velvet berries which come about the time blackberries do, are the best for this purpose.  Make a taffy of one pint sugar, boiling it until it forms a little ball of wax, when a spoonful is dropped in water.  As soon as this is done, drop in the box of berries and pour the mixture in glasses and seal.  The berries are whole, and the hot taffy cooks them through without any additional cooking.

For a pudding that we are quite fond of I take as many cups as there are people to be served, grease them well with butter and place in each cup two tablespoonfuls of any preferred fruit, either canned or fresh.  Then I make a batter by baking one pint of flour, one and one-half teaspoonfuls of baking powder and a pinch of salt, afterward adding milk enough to form a stiff dough.  Drop some of this in each cup and then steam twenty-five minutes, then turn on plates and serve with cream and sugar or any preferred pudding sauce.    --Mrs. Guy Beattie

Pumpkin Bread.
Mix two teacupfuls of corn meal with one teacupful of stewed pumpkin, add one tablespoonful of lard, one egg and one teaspoonful of salt.  Moisten with a teacupful of buttermilk in which one teaspoonful of soda has been dissolved.  Turn into a well-greased pan and bake for half an hour in a moderate oven.

Pumpkin Croquettes.
To one pint of stewed pumpkin add one teacupful of cracker crumbs, six tablespoonfuls of sugar, two well-beaten eggs, one-third of a teaspoonful of salt, one-half of a teacupful of raisins and one-fourth of a teaspoonful of grated nutmeg.  Mix well, form into croquettes, dip in egg, then in bread crumbs and fry in deep fat, drain on unglazed paper.  Dust with powdered sugar and serve immediately.

Pumpkin Pie.
To one pint of grated pumpkin, add two teacupfuls of rich milk, one teacupful of sugar, four well-beaten eggs and cook in he double boiler for 15 minutes.  Then take from the stove, add one tablespoonful of butter, one-half of a teaspoonful of salt, one-half of a teaspoonful of cinnamon and one-fourth of a teaspoonful of ground mace.  Turn into pie shells which have been lined with rich pastry and bake in a moderate oven.

Pumpkin pies are too often unpalatable, but this recipe will give a spicy rich brown pie:  Cut a pumpkin in small pieces without peeling it, and remove the seeds and soft part; cover it and steam till tender, using no water; then uncover and set the dish in the oven with the door open till it is dry.  Peel and press through the colander and measure.  To two cups and a half of pulp add two cupfuls of rich milk (of course thin cream is better), a teaspoonful each of salt, butter, cinnamon and ginger, a tablespoonful of molasses, and sugar to taste.  Cool this, and add last two well beaten eggs.  Pour into a rich open crust and bake slowly about three-quarters of an hour.    --New York Observer.

Pumpkin Pie Without Eggs.
In these days a pumpkin pie without eggs may be welcome.  Try one cup cooked pumpkin, one cup sweet milk, one-half cup maple syrup, one tablespoon corn starch, three tablespoons sugar, flavor with nutmeg and bake in crust.

Puree of Cabbage and Potatoes
One pint boiled finely minced cabbage, six medium sized potatoes, two tablespoonfuls butter or savory drippings, two teaspoonfuls salt, one-half teaspoonful pepper, one-half pint hot milk.  Peel the potatoes and put them in a stewpan with boiling water, enough to cover them.  Cook just thirty minutes.  Pour off the water and mash fine and light.  Beat in the hot milk, seasoning and cabbage.  Cook about five minutes longer.

Putting Up Fruit.
When there is trouble in keeping fruit it is often because the jars have not been thoroughly sterilized, or it may be due to the use of old rubbers.  The latter should be renewed each year.  To sterilize the jars wash them in hot, soapy water, rinse and cool them, place them in a big clean pan, cover with clean cold water, and allow it to come to the boiling point.  Let the water actually bubble in the center of the pan, and roll the jars about in it until every atom of surface has been touched by it.  Then empty them and immediately place them upright in the water before they cool off.  Fill the jars with the fruit and boiling juice.  The jars should be filled so full that the juice runs over when the covers are put on.  After screwing on the covers and making sure they are sealed tight, turn the jars upside down.  If any juice oozes out the sealing is not satisfactory and the contents of the jar may spoil.  Rubbers, covers, dippers, spoons and every article used in the work should be treated with boiling water.

Rainbow Cream.
In a thin sherbet glass place a layer of strawberry ice cream, a layer of huckleberries, a layer of vanilla ice cream and crown with a maraschino cherry.

Raisin and Nut Cakes.
One third cup of butter, one cup each of sugar and buttermilk, one teaspoonful each of cinnamon and soda, a little nutmeg, one cup chopped raisins, same of nuts of any kind and two cups of flour.  Drop on buttered tins.    --Mrs. A.

Raisin-Filling for Pie.
Wash thoroughly one package of seedless raisins, put them in one pint of cold water, set over the fire and let come to a boil; add two cups of sugar, and thicken with three tablespoonfuls of sifted flour, mixed smooth in a little cold water.  Stir until the flour is cooked.  Sufficient for three large pies.  This makes a nice change, especially when it is hard to get a variety of materials for pies.    --B.M.E.

Raisin Layer-cake.
Yolks of three eggs, one and one-half cups of sugar, one cup of sweet milk, two cups of flour, two teaspoonfuls of cream of tartar and one of soda, well sifted with the flour, a piece of butter as large as a good-sized walnut, a pinch of salt, a cup of chopped and seeded raisins, and lemon-extract to flavor.  Cream butter and sugar, add the yolks of eggs, beaten light, then the milk, raisins, etc., and lastly the flour; beat thoroughly, and bake in three layers.  Filling.  Chop one cup of seeded raisins; beat whites of three eggs to a stiff froth, add a half-cup of sugar, the raisins, and lemon-extract to flavor.  Spread between layers, and on top of cake.  Delicious.

I have just been making some cookies, or raisin puffs, as we call them.  They are a moist, tender cookie and easily made.  The ingredients are as follows:  One cup of sugar, one cup of chopped raisins, one cup of milk, one teaspoonful of soda, seven tablespoonfuls of melted butter, dark spices and salt as desired.  Add flour enough to make quite stiff - about three cups -- drop on a buttered tin and bake in a rather quick oven.  If mixed in the right way they are fine, and are better in a few days than when first made if put in a stone jar to keep moist.

Red Raspberries.
Red raspberries are one of the daintiest fruits and may be served in many appetizing ways.  Crush them slightly and serve with ice cream or put the berries into a pretty glass and cover with whipped cream.  The colors of the berries and the cream are very pleasing to the eyes.

Rhubarb Preserves.  Use two parts rhubarb to one part sugar, with just enough water to moisten the latter, cook slowly until done, as you would jam, and seal in glasses or jars.

Ribbon for Soup.
One egg, well beaten and a pinch of salt.  Work in this as much flour as possible and roll very thin.  Let it lie on the board an hour and then cut in strips not wider than a pipe-stem and two inches long.  Place in the boiling soup, a few at a time, that they may not stick together, and boil fifteen minutes.

Ribbon Soup.
Two quarts of mutton stock - that is, liquor in which mutton has been boiled - one-half of a pint of cooked carrots sliced very thin, and if the pieces are very large they should be quartered; four tablespoonfuls of rice, ribbons.  Mode:  Wash and scald the rice and put it to cook in a quart of boiling water; when soft, add the stock and the carrots; when this has boiled five minutes, put in the ribbons and cook fifteen minutes longer.  Season with a heaping teaspoonful of salt and a half teaspoonful of black pepper.  The seasoning can, of course, be varied to suit different palates.  Toast and butter two crackers, break in pieces and place in the tureen before pouring the soup, to which you have added one coffee cup of rice milk or sweet cream.  Serve with toasted crackers, which are simply Bos???? crackers, split and placed in the oven on a tin till thoroughly heated and crisped.

Rice Balls.
Wash two cups of rice and put to cook in three pints of water with a teaspoonful of salt added.  Cook slowly for two and a half hours and add more cold water if it boils dry.  When done, mold in cups, and when cold turn out on a large plate.  Take a tablespoonful of rice out of the top of each ball, and fill with some nice jelly, jam or preserves.  Serve with sugar and whipped cream.

Rice Pudding (**too blurry to read**)

Richer Layer Cake Mixture
Beat to a cream one cupful of butter and two cupfuls of fine granulated sugar; add five egg yolks well beaten and a good grating of nutmeg.  Sift together two and a half cupfuls of pastry flour, the butter and sugar mixture, alternating with one scant cupful of milk.  Beat the whites of three eggs stiff on a platter and fold in at the last.  Bake in three layers.  This is especially good for chocolate filling.

Roast Beef.
The best pieces for roasting are sirloin and small rib pieces.  Have most of the bone removed and skewer the meat into a shapely form and put it into the pan, and after it is placed in the oven pour a cup of boiling water over the meat and let it trickle down into the pan.  This checks the escape of the juices and facilitates the thorough heating of the meat before the upper surface dries.  Do not sprinkle salt on it, as that tends to harden the fibers.  Baste frequently with the water and juices.  Allow about a quarter of an hour for baking to each pound if it is preferred rare, more if preferred well done.

Salad Dressing Without Oil.
One egg beaten light; one small teaspoonful of mustard; one tablespoonful of vinegar; two tablespoons of butter, and pepper and salt to taste.  Cook in a double boiler, or in a dish placed in another dish of water, until thick; then put in a bowl, and stir in a cup of cream.  Set on ice or in a cool place.

Brown and white sandwiches make a pretty contrast on the afternoon tea table.  For the brown sandwiches cut thin slices of graham, rye or whole wheat bread into circles, leaving off all the crust.  Spread with cream cheese and chopped olives, ??? with cream cheese mixed with a little raspberry jelly.  The yolks of hard boiled eggs, mashed fine and softened with a little French dressing, make a nice filling for brown bread sandwiches, and so does peanut butter.  For the white bread sandwiches use butter and chopped cress and lettuce, or butter and powdered salted almonds, moistened with a mayonnaise.  For a change have a few sandwiches filled with seeded raisins, moistened with sherry or brandy, or with chocolate grated and mixed with powdered sugar and thick cream.

Sanitary Mince Pie.
The United States agricultural department has a bulletin which pronounces stewed fruit in connection with crust, or in pie form, as apparently no harder of digestion than the stewed fruit alone, though more time and experiments are needed for a conclusive statement.  Baked fruit, without sugar, is usually more digestible than raw.  Stewed fruit would be equally so, if not smothered in sugar.  Sugar, itself, turns to acid in the stomach, and sometimes its acid and the fruit acid "fight" like jarring colors.  Mince pie, with its meat flavors, needs less sugar than most pies.  One important particular is to remember that meat will be cooked again in baking, so leave it pinky and not too hard boiled when cooked separately.  Then remove all gristle, and chop meat fine.  The favorite ???

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told a friend who asked my advice on dieting her husband for constipation, to doctor him through mince pies, and he would gratefully take his medicine.  The juice I use in constructing such pies is not vinegar, but squeezed lemons and canned rhubarb.  The great dyspepsia prescription is mustard.  A considerable seasoning of mustard can be used without anyone recognizing aught save an agreeable warmth.  It "bites" equal to liquor, which I never use in mince pie.  If he liquor evaporates, as some say, it is wasted; if not, its presence would be against my temperance principles.  The object to pie crust lies in the fact that its starch particles are surrounded by lard, hence saliva cannot reach that starch and do its digestive work, though starch especially needs the saliva.  The crust which is crisp, not soggy, and breaks all up in mouth, is least objectionable.  In case of apple pie, there has to be longer, slower baking to get inside dine, than when apples are finely chopped in mince meat.  It is quick baking which gives a flaky crust.  So the mince pie, properly made, is among the best pies, in every sense.  My father, the winter he was seventy-three, cut and split ten cords of wood, and I claimed the main motive power was mince pie.    --Mrs. Ida E. Tilson.

Saxony Stuffed Cabbage.
An enthusiastic cook treasures her family recipes as she does her antique china.  She also collects new ones from her friends, who are fortunate enough to possess them.  With the same interest she collects onion pattern plates, willowware teapots or pewter porringers.  This recipe for stuffed cabbage was given the writer by Mrs. G. L. Werth of St. Louis, whose foremothers used it in Saxony and handed it down to the family this side of the water.  For this most palatable dish the following ingredients are required:  One cabbage weighing from three and a half to four pounds, one pound each of pork and veal, ground fine; four eggs, one lemon, three-fourths loaf of stale bread, one teaspoonful each of mustard and salt, two tablespoons each of vinegar and sugar, one-half saltspoon each of red and black pepper, one medium onion, two bay leaves, six whole allspice.  Directions:  Place a large kettle half filled with water over the fire, into it put two bay leaves, a heaping teaspoon salt and an inverted pie-plate to prevent cabbage from scorching.  For the filling:  Soak the stale bread in cold water, chop the onion fine, mix the mustard, sugar, vinegar, salt and pepper in a cup.  Squeeze the water from the bread and put it into a large bowl, mix with it the meat and seasoning, add the grated rind and juice of one lemon, break in four whole eggs and knead the mixture by hand.  To stuff the cabbage:  Use a pan a little larger than the cabbage.  Lay a muslin pudding cloth, which has been boiled in water about three minutes, evenly in the pan.  Pick off the leaves of the cabbage and wash them carefully.  Take six or eight of the outside leaves and lay them inverted on the cloth to form the top, place a layer of the filling about a half-inch thick upon them, ten alternate layers of leaves and filling until all has been used.  Tie the cloth tight as possible, squeezing the mixture into the shape of a cabbage head.  Boil gently about three hours.  When half done turn the bag over in the kettle.  Place carefully upon a large platter and garnish with parsley and radishes and serve with this sauce:  Sauce:  Place two cups of the broth in which the cabbage was boiled into a saucepan and bring to a boil, thicken with flour until as thick as gravy, add butter the size of an egg, the juice and grated rind of one lemon, salt, pepper and nutmeg to taste and one tablespoon of sugar.  Put into another saucepan one egg and one-fourth cup of water, beat light and pour the boiling sauce into the egg, stirring it all the time.  Return to the fire, stirring constantly and let it come to a boil, take off quickly and beat a little more.

Scalloped Pumpkin with Bananas.
Season one quart of stewed pumpkin with one-half of a teaspoonful of salt, two eggs, one teacupful of cream, one-half of a teacupful of sugar and one-third of a teaspoonful of vanilla extract.  Peel and slice three bananas.  Butter a baking dish, put first a layer of pumpkin, sprinkle with cracker crumbs, then a layer of bananas and so on until the dish is full.  Cover the top with crumbs and bits of butter and bake for 20 minutes in a quick oven.

Served in Orange Shells.
Cut off the top of the orange, remove the pulp so that the shell may be used as a basket.  In the orange shell place a layer of chopped nuts, a layer of chopped orange pulp, fill with ice cream and sprinkle the top with chopped nuts.

Simple Rice Pudding.
Mix four ounces of ground rice, two ounces each of sugar and butter, and one quart of sweet milk.  Boil for fifteen to twenty minutes, stirring constantly, and eat cold with cream and sugar, flavored with nutmeg.

Snow Tart.
Bake an open crust, and then fill with whipped cream, sweetened a little and flavored with vanilla.  Sprinkle this with grated cocoanut, and dot with bits of currant jelly.    --Mrs. David Brown.

Spanish Pickles.
Slice one peck of green tomatoes, and one dozen onions, peeling the latter; sprinkle with salt and let stand overnight, and in the morning strain off the liquid.  Allow to this quantity one pound of sugar, one-fourth pound of white mustard-seed, one ounce each of ground black pepper, ginger and cinnamon, mixed dry, and vinegar to cover.  Put a layer of tomatoes and onions in the preserving kettle, sprinkle with spices an sugar, add another layer of the tomatoes, and continue until all are used.  Then pour on the vinegar, let cook two hours, put into small jars and set away in a cool, dark place.  This is a well-tested recipe, and I trust the sister who asked for it will be as pleased with the pickles as we are.

Spiced Pears.
To seven pounds of pears allow three pounds of sugar, one-half ounce each of cloves and mace, tied in a thin cloth, and one quart of vinegar.  Boil the pears until tender, but not soft enough to break, in as little water as will serve to cook them, and take them out in a jar.  Make a syrup of the sugar, vinegar, and the water in which the pears were cooked, with the spices, boil and pour over the pears, let stand three days, then boil again.  These will keep in a stone jar without sealing.

Spiced Vinegar.
For beets or fancy vegetable salads there is nothing more delicious than spiced vinegar.  To one quart of vinegar add a cup of sugar and boil this until the sugar dissolves, then put in a muslin bag filled with ground spices, and boil this.  The vinegar can be put in a glass jar and is ready for use.  It is good for beets, pickled eggs, any of the vegetable salads, but not for meat salads or cabbage.

Spiced Gingerbread.
One pound flour, one pound sugar, half pound butter, five eggs, half teaspoon soda, three tablespoons sweet milk, teaspoon each cloves, nutmeg, cinnamon and ginger.  Cream the butter and sugar, stir in the beaten eggs, milk spice and other ingredients, adding the flour last.

Sponge Ginger Cake.
One egg, half a cupful of sugar, a piece of butter the size of an egg, one cupful of molasses, one large teaspoonful of soda, one of ginger, two large cups of flour, and last of all, one cupful of boiling water.  Bake in a large dripping pan in not too hot an oven.  This is very nice.

Sponge Layer Cake.
One cup of sugar, one cup of sifted flour with one teaspoonful of baking powder, one tablespoonful of vinegar and five eggs; beat the yolks of eggs, sugar and vinegar together until creamy, add the well-beaten white of eggs, a teaspoonful of vanilla extract and the flour, and bake immediately in a quick oven.  This makes three layers and bakes so quickly that you are apt to spoil the first by baking too long.  Be careful about it.  This is exceptionally good for banana, orange, French cream, whipped cream or any soft filling.    --Trixy.

Sponge Pudding.
Beat two eggs, add two tablespoons each of butter, sugar, and sweet milk, one-fourth teaspoon of soda, one-half teaspoon of cream tartar, and flour to make as stiff as sponge cake batter.  Bake, cut in squares, and serve with liquid sauce.

Steamboat Biscuits.
It is said the chef who makes the biscuits on steamboats cannot be excelled in his art, therefore comes the name, "steamboat biscuits," which are truly delicious.  One might suppose the quantity of baking powder too great for the bulk of flour, but these biscuits are very light and demand the amount herein mentioned:  Mix and sift two cups of flour, one-half teaspoonful salt, and four and one-half teaspoonfuls baking powder.  Work in one tablespoonful lard and one tablespoonful butter.  Gradually add three-fourths cup sweet milk, work lightly and do not knead too long.  Roll the dough to about the thickness of one-half inch, cut with a floured cake cutter, and place very close together in a greased pan.  These biscuits must be baked in a very hot oven or the gas will escape before the biscuits are raised.  They should be one in 15 minutes.  Serve hot.

Stewed Onions.
Boil onions in salt water until tender, then drain off all the water.  Add pepper and bits of butter, pour sweet cream over them and serve while hot.    --Grace Cunningham, High Point, Mo.

Strawberry Dainty.
Place in a saucepan two cupfuls of sugar, one-half cupful of water, and one-fourth teaspoonful cream of tartar.  Boil until it forms a firm ball when tested in cold water.  Add one glass of whole strawberry preserves and boil up again.  Pour this mixture over the stiffly beaten whites of two eggs and beat up quickly until it begins to harden a little, then pout into a plate or pan and when cold cut into squares.

Strawberry Jelly.
Press strawberries through a sieve and add to strawberry gelatin.  When cool and molded serve in little dishes lined with mint gum drops.  The green mints can be sliced very fine and the pale green makes a pretty decoration with the pink berries.  Decorate the top of each small dish with three whole berries.

Stuffed Olive Sandwich.
Chop stuffed olives fine and mix with mayonnaise dressing.

Sweetbread Sandwich.
Soak sweetbreads in water for one hour, drain and cook in boiling salted water until tender.  Drain, plunge in cold water and when cold, chop fine and mix with mayonnaise dressing.

Sweet Cakes.
Three cups of flour, a pinch of salt and two teaspoonfuls of baking powder, mix will with the flour, then beat one egg, a cup of sour cream, two teacupfuls of sugar and one quarter teaspoonful of soda dissolved in the cream, egg and sugar and then mix with the flour to a stiff dough, and add little more flour if needed and flavor to suit taste.  I always flavor mine with vanilla, and think they are fine.    --N.S.W.

Sweet Cucumber Pickles.
Allow three quarts of vinegar to five hundred small cucumbers.  Le the cucumbers stand overnight in salt and water and drain them thoroughly next morning.  Add to the vinegar, three pounds of light-brown sugar, two ounces each of cinnamon, allspice and cloves, and a few small red peppers, tying the spices in a small bag, if preferred.  Put the cucumbers into the vinegar cold, heat, and boil two or three minutes, then put in jars.  If the vinegar is very strong, add a quart of water.  Ready for use in twenty-four hours, and will keep well under lock and key.

Sweet Potato Pudding.
Grate enough raw sweet potato to make one pint, add two tablespoonfuls of sugar, one-half cup of molasses, two tablespoonfuls of butter, melted, a level teaspoonful of salt, one teaspoonful each of ginger and cinnamon, a little grated nutmeg, four well-beaten eggs and a quart of milk.  Pour into a buttered baking dish, stand it in a pan of hot water and bake in a moderate oven until brown and firm.    --Clara L. W.

Swiss Cake.
Cream together one-fourth cup of butter and one and one-half cups of sugar; add the white of four eggs, whipped stiff, one cup of sweet milk, and two and one-half cups of flour, sifted with two teaspoonfuls of baking powder.  Flavor with lemon.  Good and inexpensive.    --Mrs. Allie L. Baker.

Two cups of granulated sugar, two tablespoonfuls of vinegar, and one cup of water; boil without stirring until the candy ropes.  Add flavoring, and pour into a pan to cool, then pull until white.  For yellow I use grated peel from dark oranges, for pink three tablespoonfuls of raspberry vinegar, instead of plain vinegar.  This taffy will melt in the mouth.

Taffy Apples.
Cook together a pound of granulated sugar and a cupful of water until a little dropped in cold water is brittle.  Add a teaspoonful of lemon juice and into the syrup dip small apples through which skewers have been run.  Lay on greased platters to drain and harden.    --Clara

Temperance Highball.
For each glass use the juice of one lemon, three tablespoons of grape juice, one well-beaten egg and sugar to taste.  Fill the glass two-thirds full of plain water and the rest with seltzer.  Add cracked ice and serve cold.

Timely Items.
It is always a sore disappointment to have cake fall in the baking, but it may redeem itself by becoming available for pudding.  Cover the
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bottom of a baking dish with slices or pieces of the cake.  Pour over it an inexpensive custard, or if the cake itself is quite rich in eggs and sugar simply cover it with hot milk.  Let is stand a few minutes for the milk to be absorbed by the cake.  The latter will swell out just as dry bread does when it is used in pudding.  Flavor it properly and put it in the oven to bake.  When thick like custard, take it out and cool it.  Serve with meringue or with a little jelly as an accompaniment.  Cake of this kind to be used in puddings will keep several days if broken into small pieces and dried in an oven.  One housewife utilizes a fallen cake in the following manner:  She removes any of the doughy, sunken part, and arrange the part that has risen in neat pieces in a pretty dessert dish.  Over the cake she pours a boiled custard, decorates the top with a few candied cherries or other tiny pieces of fruit, and places it immediately upon the table.  Sometimes she covers her cake with a plain chocolate custard.  The best way of testing a cake to see if it is done is the good, old-fashioned way of using a straw splinter.  If it comes out clean - this is, free from stickiness - it is certainly done.  Some cooks call a cake done when it separates from the side of the pan, but many a cake that has separated from the sides of the pan will still be too soft in the center.  When taking a cake from the oven, notice if it still "sings," to use the cook's parlance.  It will not make this sizzling noise if it is done.  When using a splinter to test cake, be careful to select one that is not of a greenish color.  Arsenic is used, it is said, in coloring these splinters green, and therefore it is not well to use a greenish one.

To Boil Cabbage
Cut a small head of cabbage into four parts, cutting down through the stock.  Soak for half an hour in a pan of cold water to which has been added a tablespoonful of salt; this is to draw out any insects that may be hidden in the leaves.  Take from the water and cut into slices.  Have a large stewpan half full of boiling water; put in the cabbage, pushing it under the water with a spoon.  Add one tablespoonful of salt and cook for twenty-five minutes to forty-five minutes, depending upon the age of the cabbage.  Turn into a colander and drain for about two minutes.  Put in a chopping bowl and mince.  Season with butter, pepper and more salt if it requires it.  Allow a tablespoonful of butter to a generous pint of the cooked vegetable.  Cabbage cooked in this manner will be of delicate flavor and may be generally eaten without distress.  Have the kitchen windows open at the top while the cabbage is boiling, and there will be little if any odor of cabbage in the house.

To Cover Jams.
One of the best ways of covering jams and jellies so that they will keep well is to cover the jars as soon as they are filled.  Have the papers cut ready and the white of an egg slightly beaten, brush the papers with the white of the egg, and tie down quickly.  The heat of the jam destroys all germs that might cause it to mold and dries the egg so quickly that it is hermet- (**last line if cut off**)

To Garnish a Roast.
To garnish a large roast surround it with potato croquettes, fresh pieces of green parsley and prepare small turnips by paring and scooping out the inside, cook them until tender and fill with cooked peas.  These turnip ramekins look very pretty.  If care is taken in cooking the turnips will not fall apart.

Tomato Catsup.
Take one peck of ripe tomatoes, cut out the stem end of each, and put in a porcelain-lined kettle, cook until very soft, rub through a colander, then through a sieve.  Return to the kettle, add one tablespoonful each of salt, ground black pepper, powdered cloves, and celery-seed. (the latter tied in a bag, as may be the dark spices also, if you wish the catsup to be a red color,) one tablespoonful of Cayenne, and one-half pound of ground mustard.  Boil slowly six hours, stirring occasionally until the last hour, then almost constantly, to prevent burning.  Pour into a stone jar, let stand until perfectly cool, add one pint of strong vinegar, remove the celery seed, bottle, cork, and seal.

Tomato Preserves.
Select small, red-rip tomatoes, smooth and perfect; scald and peel them, and to each pound allow one and one-half cups of sugar, one-half cup of raisins, seeded and cut in two, and a level teaspoonful of ground cinnamon.  Dissolve the sugar in one-fourth cup of water, add the raisins and tomatoes, and cook until tender but not broken, remove to jars, add the cinnamon to the syrup, cook until thick, pour over the tomatoes, and seal.  Keep in a dark, cool place, or wrap jars in brown paper.

Two Clear Lemon Pies.
Dissolve three tablespoonfuls of corn starch in a little cold water and stir in one and one half pints of boiling water.  Keep stirring until it thickens.  Just before setting it away to cool add one dessert-spoonful of butter.  Grate the rind and squeeze the juice of two lemons, and stir in with it about a cup and a half of sugar.  The quantity of sugar must be governed largely by taste as lemons vary so much in size and juiciness.  Before the corn starch is fairly cold, add to it the lemon and sugar.  Line two pie plates, prick it to prevent its rising unevenly and bake.  Fill these crusts with the mixture and return them to the oven until thoroughly heated, then spread over them a meringue made of the whites of three eggs.  Brown it delicately and cool the pies gradually.  They should be entirely cold when served.

Van Camp Cookies.
Cream together one-half cup of butter and one cup of sugar; add one egg, beaten light, twelve teaspoonfuls of sweet milk, and three teaspoonfuls of baking powder sifted with two cups of flour.  Flavor with grated nutmeg, or to taste, roll thin and bake in a quick oven.    --M.L.U.

Vanilla Dainty.
Place a cone of vanilla cream upon a plate, around the base lay a row of pieces of pineapple and orange and crown the cream with a section of orange.  Divide an orange into sections and cut the section into halves for the border.  Cut slices of pineapple into diamond shaped pieces about the size of the orange half sections.

Venetian Egg
One quart can tomatoes, butter size of an egg, salt, pepper, one cup of chopped onions, and one cup of grated cheese, boil all together hard for fifteen minutes, then set on back of stove and just before serving hot, add very slowly one well beaten egg.  Serve with toasted crackers, very nice.    --Lucinda Hall.

Vinegar Pie
One cup of sugar, one and one half cups of hot water, one tablespoonful of sharp vinegar, and two tablespoonfuls of flour.  Flavor with nutmeg or lemon and make with only one crust.    --Mrs. A. Schreibar.

Violet Surprise.
If you are using violets for a table decoration it is a pretty idea to sprinkle vanilla ice cream with candied violets which may be bought in a small box.  They not only add to the appearance of the dish but give a delicious and subtle flavor.

Waffles are delicious these crispy mornings.  This recipe is for waffles with sweet milk and sound very delicious:  Sift three cupfuls of flour, add one teaspoonful of salt and into this rub two rounding tablespoonfuls of butter.  Beat the yolks of three eggs.  Stir this into the flour and beat until smooth.  Add the whites of the eggs, beaten to a stiff, dry froth, with three level teaspoonfuls of baking powder.  Stir lightly and quickly and bake in a hot greased waffle iron.

Three eggs, yolks and whites beaten separately.  Two tablespoons melted butter.  Beat yolks of eggs to a stiff froth, add melted butter, pinch of salt, one teaspoon of sugar, and one-half cup of sweet milk.  Add flour sifted with three teaspoons baking powder.  Lastly, add the whites of the eggs beaten stiff.  If desired one tablespoon of rum may be added.

Walnut Fudge.
One-half cup of walnut-meats, mashed fine, one cup each of sugar and milk, and a piece of butter as large as a walnut.  Boil all together, stirring constantly, until thick and creamy, then take from the fire and beat until it sets.  Put into buttered plates, and when cool cut in squares.

Water Lily Salad.
Cut lettuce leaves in small points, place hard-boiled eggs cut in petal strips in a circle on these leaves and fill the middle with the yolks mixed with mayonnaise.  Put two egg yolks through the rieer or sieve and sprinkle over the petals to simulate pollen.  The arrangement makes the water lily almost perfect.  Place on a flat dish.

Well Tested Rules.
To the Editor of the Tribune Farmer.
Sir:  I thought at one time that it was not possible to make apple butter unless the apples were carefully pared, but I find that it is even better if the apples are just cored.  Of course, all bruised or spoiled places should be cut out.  Add enough water to cover the apples and then cook them.  When well done put them through a small fruit squeezer (one can be obtained at little cost, and is a wonderful help in many ways).  Mix the apple pulp with sugar, sweet boiled cider and whatever flavor you wish.  Then put in crocks and set in the oven.  Do not have the oven too hot at first, but increase the heat until it is warm enough to boil the mixture slowly.  Stir once in a while.  I also make my peach and plum butter in the same way.  I wonder if any of the Tribune readers think it necessary to pare plums for canning?  If so, let them try it once without paring them, and see how much the flavor is improved.

How many times I have noticed housewives standing to pare potatoes, etc., and doing various other kinds of work that could be done as well while sitting.  They say it is not worth while to sit down for so short a time, but when we consider that this sort of work is a daily task, the sum of the resting periods is well worth consideration.

To bring out the richest flavor of cranberries, cover them with hot water and place on the stove until they come to a boil.  Then pour off the water and add as much sugar as liked and hot water.  Cook until done.  By this process the tang disappears entirely.

At sausage making time when one has too few cans, the surplus can be put into half gallon crocks, which should be set in the oven.  Generally the lard will surround it as it cooks, but if there is insufficient lard, put a weight on the sausage and pour in enough melted lard to cover it.  When cold like on a white cloth and place a layer of salt over it.  Set away in a cool, dry place until you wish to use it the next summer.  Of course, when the crock is opened the entire crockful must be used soon, or it will spoil after being exposed to the air.

When Jelly Won't Jell.
When your jelly will not jell, and that happens to every cook at times, do not turn it back into a saucepan to cook it over; that breaks the little (**last line is cut off**) have formed even though not enough to make jell, and you will have a best a sticky, stringy mess; but take a large dripping pan, half fill it with water, set your undisturbed glasses of jell in it, not close enough to touch, put into a hot oven, and let them bake till sufficiently jelled.  It sometimes takes three-quarters of an hour, but the jelly will cut as smooth and clean as though stiff enough at first cooking.  In making jellies, if they will not jell easily, add a pinch of powdered alum.  The result is a fine, firm jelly.

When Making Pies.
Pie dough, to be light and flaky, must not be handled too much.  No difference how much or how little dough you are making, it is best to mix only a small portion at a time.  Put in a little water, mix lightly a handful of dough; make another handful and so on until all is made.  There is no danger of making it too thin or too heavy in this manner.  Juicy pies will not stew out when the rim of the lower layer of dough is dampened, the upper crust being pressed tightly against it and the edge curled with the thumb and fore finger.  In the center of the crust make a cross, and six or seven small openings around the edge.  If the top is scratched in lattice effect with a sharp pointed knife, the little rough edges will brown nicely, making the top of the pie a pretty even brown, which is never possible on a smooth pie crust.

White Cake.
One cup of sugar, one beaten egg, one cup of sweet cream, a teaspoonful of vanilla- or lemon-extract, two teaspoonfuls of baking powder and one and one-half cup of flour.  This may be made either for loaf- or layer-cake, with any filling or icing desired.  Cheap but delicious.

Yankee Candy.
Same as peanut candy, substituting flaked cocoanut for peanuts.

Lunch Pickles.
Six quarts of green cucumbers, table size, and one quart of sliced onions.  Sprinkle with two-thirds of a cup of salt and let stand over night and drain.  Heat one-half tablespoon allspice and black pepper in bag (ground), one ounce of celery seed, one teacup of white mustard seed, one tablespoon of turmeric powder, one tablespoon of ground mustard, one pound of sugar, three pints of vinegar to the boiling point and pour over pickles.  Do not cook the pickles.

Cabbage Pickle.
Chop cabbage as for slaw, or as fine as you wish, and pack in a jar, salting as you would slaw.  Heat vinegar in sufficient quantity to cover the cabbage, adding a cup of sugar to each quart, or according to your own taste, some liking the pickle sweeter than others do.  Put a generous handful of mixed spices in a small bag, adding two or three teaspoonfuls of mustard, and drop into the vinegar when you put it over the fire.  Let the vinegar boil, pour over the chopped cabbage, cover and keep in a cool place.  This makes a nice winter relish.

Celery Slaw.
Two bunches of celery cut in small pieces.  Cover with water and stew until tender.  Then add a lump of butter the size of a walnut, salt and pepper, three tablespoons of vinegar and thicken with flour.    --Old Batch.

Baking-Powder Biscuit (requested).
Sift one quart of good flour, two teaspoonfuls of baking powder and one teaspoonful of salt, putting it through the sifter two or three times.  Rub into the flour one large tablespoonful of butter or lard, and add sufficient sweet milk (or water, if milk is scarce) to make a dough as soft as can be rolled and cut.  Roll about three-fourths inch thick, cut with a biscuit-cutter, place in buttered pans and bake in a quick oven.  To have good biscuits the dough should be handled as little as possible, just enough to get it in shape to cut.  The milk or water used for mixing should be very cold, and the biscuits should be gotten into the oven at once after adding the liquid to the flour.  If the top of each biscuit is lightly brushed over with melted butter before baking he crust will be much nicer; but these are good enough for a king, without this, if made as directed.

Sour-Milk Biscuits (requested).
Sift two cups of flour with two teaspoonfuls of baking-powder and a half teaspoonful of salt.  Work lightly into the flour two tablespoonfuls of butter and mix with about three-fourths cup of sour milk (somewhat depends on the thickness of the milk) into which is stirred about one half teaspoonful of soda, or according to the sourness of the milk.  Turn out on a floured board, kneading as little as possible, pat into shape, cut out, place in a buttered pan and bake twenty to twenty-five minutes in a hot oven.  I usually multiply this recipe for four, and there are no biscuits left to tell the tale.  Use only enough soda to sweeten the milk; too much will give an unpleasant taste and tinge.

A Chocolate Cake.
Two cups of sugar, one-half cup of butter and one-half cup of lard.  One cup of sour milk, two cups of flour, one teaspoon of soda in milk, one teaspoon of baking powder in the flour, one-half cup of melted chocolate, three eggs, the yolks with sugar.  Beat the whites and put in last as you place it in the pan to bake.  This is fine.  Try it.    --Mrs.

White Mountain Cake.
Two cups of sugar, one cup of butter, one cup of sweet milk, the whites of six eggs beaten stiff, three cups of flour, two heaping teaspoons of baking powder sifted several times with the flour.  Any flavoring may be added that is liked.  This makes a nice large cake.    --Mrs. Lillie Hill, Wash.

Roll Jelly Cake.
This cake will surely "roll."  Take three eggs, beaten separately, one cup each of sugar and flour, and latter sifted with a teaspoonful of baking powder, one tablespoonful of milk, and any flavoring liked, either vanilla, lemon or nutmeg.  Bake in a shallow pan, and when done turn out and spread with jelly, rolling up as soon as possible.

Dutch Apple Cake.
Sift together one pint of flour, one half teaspoonful each of salt and soda and one teaspoonful of cream of tartar; beat one egg and mix with a scant cup of milk, stirring into the flour.  The dough should be soft enough to spread one half inch thick in a shallow baking-pan.  Pare, core and cut four apples into eighths, lay them in rows on top of the dough, sharp edge down, pressing enough to make the edge penetrate slightly, sprinkle over he apples two tablespoonfuls of sugar and bake one half hour.  Serve hot, with butter or lemon pudding-sauce.

Hot-Water Sponge-Cake.
Beat white and yolks of two eggs separately, the yolks with one half cup of sugar; add one half cup of hot water, then the remaining half cup of sugar, one cup of flour, sifted with a teaspoonful of baking powder and a half teaspoonful of salt, and the grated yellow rind of one half lemon.  Last of all fold in the stiffly beaten white of eggs, and bake in a moderate oven twenty-five to thirty minutes.

Coffee Cake.
Cream two-thirds cup of butter with one cup of sugar, add one cup of molasses and beat well, then one egg, whipped to a froth, and one cup of strong coffee; sift four cups of flour with a teaspoonful each of soda and cinnamon, and a half teaspoonful each of cloves, allspice and nutmeg, add to the other ingredients, then stir in two cups of seeded raisins, lightly floured.  Beat well, and bake in deep cake-pans about one hour.  This recipe makes two good-sized loaves.  If preferred, extract of vanilla may be used in place of the spices.  The cake is nice, either way, and not expensive.

"Little Wonder" Chocolate Cake.
Beat one cup of sugar and one egg together until light, add three tablespoonfuls of melted butter and beat, one level teaspoonful of soda in one half cup sour milk or cream, one cup of flour, one half cup of boiling water, and two squares of melted bitter chocolate.  I always use a wire egg-beater to make this cake, and the batter must be beaten after the addition of each ingredient.

Plain Fruit-Cake (requested).  Cream together thoroughly one cup of butter and two and one-half cups of dark-brown sugar, add three beaten eggs, one cup of sour milk, four cups of flour, mixed and sifted with one teaspoonful each of soda, cinnamon, clove, and grated nutmeg, with a pinch of salt, mix thoroughly, add two cups of chopped raisins and one cup of currants, well coated with flour, and bake one and one-half hours in a moderate oven.  Keep a basin of water in the oven while the cake is baking, to prevent it burning or becoming too dry.

Fig Cake.
Cream one half cup of butter with one cup of sugar, add two well beaten eggs, one half cup of milk, one and one-half cups of flour, sifted with two teaspoonfuls of baking powder and one half teaspoonful of salt, and a teaspoonful of vanilla extract, or any flavoring desired.  Bake in layers.

Aunt Dolly's Fruit Cake.
Cream three-fourths cup of butter with one and one-half cups of sugar, add two well beaten eggs, one cup each of currants and raisins, and two and one-half cups of flour sifted with one and one-half teaspoonfuls of baking powder.  If you wish a spiced cake add one level teaspoonful each of cinnamon and nutmeg and one half teaspoonful each of allspice and cloves.  Mix thoroughly, and bake in a deep pan in a slow oven about one and one-half hours.  When cold wrap in waxed paper and put away in a covered crock.  The cake is nicer after keeping a time.    --Ceres.

Jelly-Roll Cake (requested).
Beat three eggs light, add one teacup of fine sugar and beat again, two tablespoonfuls of cold water, a pinch of salt, and one teacup of flour to which has been added a heaping teaspoonful of baking powder.  Bake in a shallow tin, turn out on a cloth that has been wrung from cold water, spread with jelly and roll at once.  The damp cloth prevents breaking.    --Mrs. Waldron.

Economy Cake.
Cream one half cup of butter and three-fourths cup of sugar together until light, add one well beaten egg, one third cup of molasses, one half cup of milk, and two cups of flour with which sift one half teaspoonful each of soda, cinnamon, cloves and nutmeg.  Give all a thorough beating and bake in a rather slow oven.

Fig Filling for Cakes.
Make this in the fall when pears are ripe, or with winter pears if you have them.  Take one pound each of figs and raisins, four pounds of pears and two and one-half pounds of sugar.  Run the fruit through a food chopper, add the sugar and cook until quite thick, taking care that the mixture does not scorch.  Put in jelly-tumblers for use as required.  This keeps well, and is a most delicious filling for cakes.    --Mrs. John Cole.

Fig Filling.
Chop one half pound of figs finely, add one half cup each of sugar and water, and boil for five minutes, or until a rich paste is formed; then remove from the fire, cool, flavor with a teaspoonful of vanilla extract and spread between the layers of cake.  Powdered sugar may be sifted over the top of the cake, or a simple white frosting made.

Cake Frosting.
One cup of granulated sugar, five tablespoons of water.  Boil for five minutes, beat until cloudy and pour over the cake.  It is very nice and also very inexpensive.    --Mrs. A.M.R.

Dumplings with Beef.
Cook the beef with plenty of broth until it is tender.  Take out a pint or as much as you want and have it seasoned with salt and pepper; mix in the flour while hot (not boiling) to make a stiff dough, roll thin, cut in narrow strips and boil in the broth from five to ten minutes.  These dumplings are fine.    --W. F. Girl

Bread and Meat Dumplings.
One third cup raw chopped calf's liver, ½ cup bread, cut in small pieces; 1 teaspoon salt, pepper and ginger to taste, 1 teaspoon chopped parsley, 2 teaspoons chopped onion, 1 tablespoon butter, 1 egg.  Soak bread in milk for ten minutes.  Press until dry.  Add well beaten egg and remaining ingredients.  Roll heaping teaspoon of mixture in bread crumbs.  Drop into boiling chicken or beef soup and cook ten minutes.

Meat Dumplings.  (article is very blurry on the left but have made my best quesses)
Chop any fragments of meat, two kinds may be used, such as veal and ham, pork and beef, etc., having two cups after chopping, season with salt and pepper, adding a pinch of poultry seasoning and a little chopped onion, if you like it, moisten with gravy and heat up.  Make a rich biscuit dough, roll rather thin, cut in rounds, place a generous spoonful of meat on one and cover with another, pinching the edges together, brush over with milk and bake in a quick oven.  When done, pour some gravy over the dumplings, let them cook about ten minutes more and serve at once.  Besides using up the "left-overs" this is a fine dish for supper on a chilly night.

Baked Apple Dumplings.  (article is very blurry on the left but have made my best quesses)
Make a nice biscuit dough of one pint of flour, sifted with two teaspoonfuls of baking powder and one half teaspoonful of salt, with one tablespoonful of butter? Rubbed in and sufficient milk to make a ??? ??? ??? ??? ??? be rolled nicely.  Roll out on a sheet one half inch thick and cut with a biscuit cutter into rounds, put two tablespoonfuls of stewed applesauce on one half of each circle?.  Add the other half over and pinch the edges together; place on a baking-pan, brush with milk and bake twenty minutes in a hot oven.  These make a nice dessert, served with any good liquid sauce.  Sauce:  Mix one rounded tablespoonful of flour ( a little less, if cornstarch is used) with three-fourths cup of sugar; moisten with a little cold water, add one and one-half cups of boiling water, cook in a double boiler until thick and creamy, add a pinch of salt, a tablespoonful of butter, and a teaspoonful of extract or spice.    --Cinderella.

Salad Dressings
Yolk of one egg, one-half teaspoon of salt, dash of cayenne, one cup of oil, one and one-half teaspoons of lemon juice.  Have the egg and oil very cold.  Be careful to have no white of the egg present.  Mix the salt, cayenne and egg together with a silver fork or wooden salad spoon.  When thoroughly mixed add the oil drop by drop.  The entire success of this dressing depends upon the way in which the oil is added.  If the first few tablespoons are perfectly blended and added very slowly, a larger quantity can be used and the work go a little more quickly.  When the dressing has begun to thicken, alternate the oil with a few drop of lemon juice, and keep on in this way until all is used.  Should the dressing curdle, it can sometimes be brought back by using another yolk of egg.  Add a little salt.  A few drops of ice water added to the curdled mayonnaise will also sometimes prove and effective cure.  Should an larger quantity of dressing by needed, increase the amount in the same proportions.  Lemon juice makes a whiter and softer dressing and this seems to be in demand.  Sometimes the yolk of a hard-boiled egg is added to the raw egg, and this does away to some extent with the danger of curdling.

German Potato Salad.
Boil six large potatoes until tender but not so they will crumble.  While hot, cut into thin slices and mix carefully with two white onions, one cucumber, one green pepper, a small piece of Spanish red pepper and six radishes, all sliced thin.  Season with salt and pepper and while hot mix with the following dressing:  One-quarter pound of bacon cut into small pieces, one-quarter cup of water, one-quarter cup of vinegar, one-quarter cup of sugar, one-half teaspoon of mustard, one-quarter teaspoon of salt, dash of cayenne.  Fry the bacon slowly until brown, then pour over both the bacon and the fat that has been tried out the vinegar, to which has been added the water.  Mix the sugar, mustard, salt and pepper and add this mixture to the other.  Cook until the sugar is dissolved and while this dressing is hot pour it over the potatoes.  Heap on a platter and around the sides of the dish serve any of the German sausages, and garnish the sides and top of the salad

Bradford County PA
Chemung County NY
Tioga County PA

Published On Tri-Counties Site On 04 JAN 2008
By Joyce M. Tice
Email: Joyce M. Tice


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