Beverages
"Serenely pure yet divinely strong."—Pope.
COFFEE.—Three parts Java to one part Mocha coffee ground fine together. Allow one tablespoonful of coffee to each cup of cold water. Mix in one third of a whole egg for five cups of coffee. Bring to a good boil. Remove from fire, add a dash of cold water and serve.—Mrs. C. H. McKay, demonstration of beverages.
CHOCOLATE.—One half cup grated chocolate, one half cup sugar mixed. Add to one quart of milk. Bring to a boil. Let it stand on back of range half an hour, then reheat it. Serve whipped cream in each cup.—Mrs. C. H. McKay, demonstration.
TEA.—Water for making black tea should be boiling. Allow level tablespoon tea to a pint of water. Let it stand covered three to seven minutes. Water for green tea should not be boiling hot, as green tea should be a smooth and oily beverage. The Japanese serve tea warm but not hot. Allow same proportions as above. Let it stand three minutes. Add hot water to tea leaves left in tea pot and leave again. Use an earthen tea pot always. Soft water makes better tea than hard water.—Mrs. C. H. McKay, demonstration of beverages.
CLARET FREEZE.—Claret wine to taste. Fill glass half full of chopped ice, add wine and sweeten to taste with cherry syrup. Add sliced lemon or pineapple, rose leaves, or Maraschino cherries. Serve with straws.
MALTED MILK.—One egg sweetened with vanilla syrup, one spoonful of Horlick's malted milk. Shake in a shaker with crushed ice. Strain; grate nutmeg on top and serve.
LEMONADE.—One quart of water, juice of three lemons, one cup sugar. Stir well and serve with crushed ice. Crushed fruits may be added to this, or Port wine, if liked.
COFFEE.—One tablespoonful of finely ground coffee to each cup of water. Add a white or half the white of an egg to the coffee; mix with a spoon. Add one cup of cold water to each tablespoon of coffee. Cook till it starts to boil. Don't let it boil. Serve at once.—Mrs. Creaser.
COCOA WITH WHIPPED CREAM.—Heat one quart of milk with a pinch of cinnamon. Mix four level tablespoons of cocoa with as much sugar and add one cupful of hot water. Stir until smooth. Add to the hot milk and simmer five to ten minutes, stirring often. Whip one cupful of cream stiff, add one teaspoonful of sugar and half a teaspoonful of vanilla extract to it. Whip lightly and serve a generous tablespoonful in each cup of cocoa. Chocolate is made by shaving one ounce of chocolate, mixing it with two large tablespoons of sugar and then heating over the fire with one tablespoonful of boiling water until smooth and glossy. Add to hot milk as directed above. Marshmallows added to a cup of cocoa or chocolate give a delicious flavor.—Contributed.
KENTUCKY PUNCH.—Put into punch bowl one cup sugar, juice of six lemons and stir. Add three peeled lemons, sliced thin, and at least one dozen large sprigs of mint and one quart of pounded ice, stir and let stand several moments and then pour in from a good height two or three bottles of imported ginger ale.
A DELICIOUS CREOLE RECIPE.—Select fine oranges. Cut through the skin around the orange and loosen the skin from the orange, turning it back, wrong side out, into a cup. Now cut the orange into halves, leaving a cup on top of each half. Place the orange, face down, on a dainty plate, acting as a standard for the skin cup as it were. Into the cup put one whole clove, a bit of bay leaf, small piece of stick cinnamon, one lump of sugar and pour over the sugar two tablespoons of brandy. Bring to the table with the after dinner coffee and place in front of each guest. Touch a match to the brandy, and let each guest baste the sugar with the brandy until the alcohol has burned away, then pour the remaining liquor and spices into the coffee. The burning of the brandy and spices in the orange skin gives a very delicious flavor and a pungent, agreeable perfume.
STRAWBERRY PUNCH.—Crush two quarts of strawberries and pour over them three quarts of cold water. Set in the ice for three hours before straining through a cheesecloth bag, pressing hard. Add then the strained juice of two lemons and two cups of granulated sugar. Stir until the sugar is fully dissolved and set in the ice until you are ready to serve. Fill each tumbler halfway to the brim with finely cracked ice before pouring in the strawberry mixture.
STRAWBERRY FRUIT PUNCH.—Make as directed in foregoing recipe, and, just before serving, add two bananas, sliced very thin, two large sweet oranges cut into small dice and a cupful of the largest, ripest strawberries you can get. Use a dipper in filling the glasses, that some of each kind of fruit may go into each.
MINT PUNCH.—Express the juice from four large lemons and strain it over a cupful (heaping) of granulated sugar. Stir until the sugar is dissolved. Now peel two lemons and one orange and slice as thin as paper. Add to the melted sugar and set in the ice until you are ready to serve. Have ready a dozen or more sprigs of freshly grated mint, which has been carefully washed and the dead leaves picked off. Lay the mint in the bottom of a chilled punch bowl and pour the syrup, with the sliced fruits, upon it. Next, stir in at least two quarts of shaved or pounded ice, and pour from a height upon all three bottles of the best ginger ale. There is no more delicious summer drink than this. Serve at once before the effervescence ceases.
ROMAN PUNCH.—Four cups of steamed lemonade, two wine glasses of rum, juice of three oranges, one half pound sugar. Shake and mix well. Place block of ice in center of punch bowl and pour in this mixture. Add one pint of Maraschino cherries and serve in punch glasses. If preferred the mixture may be frozen to a soft mush in a freezer and serve as a dinner course.—Contributed.
CHAMPAIGNE PUNCH.—Make a syrup of two cups sugar and one quart of water and make a lemonade with juice of five lemons. Add one gill brandy, one half gill Jamaica rum and one pint of champaigne. Whip white of one egg to a snow and sweeten and beat again. Mix with the punch and freeze like lemon ice, or omit the egg. Mix well and serve from punch bowl with large block of ice floating in the liquid.—Contributed.
TEMPERANCE PUNCH.—One quart strained lemonade, one pint unfermented grape juice; juice of six oranges with two cups sugar diluted in it. Mix all well together with one gallon of ice water. Taste and add more sugar if needed. Sliced or diced pineapple, cherries or any fresh fruits may be added to this in season. Have block of ice in punch bowl and stir well.
WEDDING PUNCH.—(No liquors.) One tumbler each of currant, raspberry and blackberry jelly, juice of twelve lemons, juice and pulp of two oranges, one pint grape juice, one pint of grated pineapple, one pint of preserved strawberries, one quart of canned peaches, one fourth pound conserved cherries, two pounds sugar, one quart ginger ale, three quarts water. Make syrup of the water and sugar; strain. Add all the jellies to hot syrup. When cool add strained lemon juice then the grated pineapple, orange pulp, and other fruits. Cover and stand over night. At serving time turn into punch bowl with one quart of shaved ice or a big block of clear ice. Add other ingredients, stir well and serve in punch cups or glasses.—Contributed.
WINE PUNCH.—Make a gallon of rich lemonade, strain it and add a bottle of port wine, sherry of claret. Mixed conserved cherries, pineapple and orange pulp may be stirred through this. Add a quart of shaved ice or use a big block of clear ice and stir frequently, adding water and sugar as needed or more lemonade to the drips in the bowl.
GINGERALE.—One half glass of currant jelly, one half cupful of sugar, two teaspoons of ginger. Stir well together; put it into a quart pitcher and fill with ice water. Serve in glasses of shaved ice.
GRAPE LEMONADE.—Two quarts of sweet lemonade, one pint bottle of unfermented grape juice. Mix thoroughly and serve with ice.
FRUIT DRINK.—Use one tablespoon of diluted currant, strawberry, raspberry or grape jelly to each glass of iced water and serve with shaved ice. Or the canned fruit juice may be used instead of jelly.
GINGER ALE PUNCH.—Add to a half pint of shaved ice one tablespoon brandy, one tablespoon powdered sugar and one well beaten egg. Add half a pint of imported ginger ale. Let it stand five minutes.
BLACKBERRY CORDIAL.—One gallon of blackberry juice, add two pounds of loaf sugar, half an ounce of cloves, one ounce nutmeg, cinnamon and allspice; boil together twenty five minutes. When cold add one quart of brandy.
ORANGE PUNCH.—Dissolve one fourth pound loaf sugar in one pint boiling water; add juice of one lemon, one pint of orange juice, one half cup brandy, one half cup rum. Used either hot or cold.—Contributed.
HOT BRANDY PUNCH.—One fourth pint Jamaica rum, one half pint brandy, one quarter pound sugar, one lemon and one pint boiling water. Put sugar and lemon juice in a punch bowl or large pitcher; pour in the boiling water; add the rum and brandy and mix thoroughly. Grate nutmeg on top and serve. For mint julep add one dozen sprigs of fresh mint to the lemon juice and sugar before adding the water.—Contributed.
SHERRY FLIP.—Break an egg into a quart Mason jar, add half a can of shaved ice and one tablespoon of sugar. Fasten top securely on the can and shake hard until egg is light and foamy. Add two tablespoons of sherry wine and shake again. Serve with a grating of nutmeg.—Contributed.
FRUIT NECTAR.—Put the thinly sliced rind of three lemons in a jar with one pound of chopped raisins, and one and one half pounds of sugar. Pour two gallons of boiling water over it. When cold add juice of lemons and let stand in a cold place for a week, stirring it every day. Strain through a jelly bag until clear, then seal in bottles.
RASPBERRY SHRUB.—Place raspberries in a jar and cover with good cider vinegar, let it stand over night; next morning strain and to each pint of juice add a pint of sugar; boil ten minutes; bottle while hot. Use one half glass of the shrub to one half glass shaved ice and water. Good summer drink. Same directions for currant shrub.
MILK SHAKE.—Fill your glass two thirds full of milk, sweeten to taste with any fruit syrup, or with sugar, then flavor with vanilla or orange. Fill glass with shaved ice and shake in a covered Mason jar or a milk shaker until well mixed.
MULLED ALE.—Heat one quart of good ale with a little nutmeg; beat five eggs light and mix with a little cold ale; then pour the hot and cold ale back and forth several times to prevent curdling. Warm and stir until sufficiently thick; add a glass of brandy; strain and serve in tiny glasses.
ICED COFFEE.—Make two pints of good, strong coffee, and clear it with the beaten white and shell of an egg. Strain, sweeten, and let it get cold. Add the juice of one lemon and set the mixture in ice for an hour. Serve in cups or claret glasses with a little whipped cream on top.
TEA NECTAR.—Draw one and a half pints of strong tea for three minutes and pour off into a bowl. Sweeten to taste with sugar, the juice of a lemon and a wineglassful of brandy. Ice for an hour, decorate with thin slices of lemon cut in quarters and serve in small glasses.
ORANGE PUNCH.—Stir a cupful of sugar into a scant cup of water and simmer for half an hour. Skim and let it get cold before adding the strained juice of four oranges and half as much lemon juice. Beat all well together; fill chilled tumblers with pounded ice and pour in enough of the syrup to fill up the interstices.
Refreshing Beverages for Convalescents
FOR FEVER CONVALESCENT.—One half fresh peach, one teaspoon brandy, one tablespoon sugar, juice of half a lemon. Press through sieve and add plenty of shaved ice. Sip a little at a time.
ICED MINT.—One fourth teaspoon peppermint essence, one tablespoon of powdered sugar, one tablespoon of water, one tablespoonful of wine, one teaspoon of brandy. Mix well together, fill glass with shaved ice and sip through a straw.
STERILIZED LEMONADE.—Boil one pint of water and mix it with juice of a lemon, four lumps of sugar and grated rind of lemon. Cover and stand two hours. Strain and serve ice cold. For orangeade add juice of two oranges to above and two extra lumps of sugar.
EGG-NOG.—Scald one pint of milk, but do not boil. Beat three eggs to a froth with one fourth cup sugar, add half a gill of beet brandy and one tablespoon of rum and a little nutmeg. Beat well and add the scalded milk, either hot or cold.
LEMON WHEY.—Good to induce perspiration, to break up a cold. Boil half pint of milk and add one tablespoon of lemon juice; add more if this does not turn the milk. Let it boil up then turn into bowl to settle; strain, sweeten and add hot water to suit taste.
FRUIT JELLY DRINKS.—Melt currant, raspberry or cranberry jelly in hot water, sweeten to suit taste and set aside to cool. The juice of fresh berries is pleasing to a patient when the berries are forbidden. Strain the fruit through a fine sieve or through cheese cloth and cool with shaved ice and sweeten.
FLAX SEED TEA.—One ounce of flax seed and a little powdered licorice root and pour on a pint of hot water. Steep four hours then strain. Good for a cold.
BARLEY COFFEE.—Roast Barley until well browned and boil 1 tablespoon of it in a pint of water five minutes, strain and add a little sugar, if liked. Nourishing drink for fever convalescent.
APPLE WATER.—Roast two tart apples until soft. Pour a pint of cold water on them and stand in cold place one hour. Good for patients in fever and eruptive diseases. Do not sweeten.
Eggs
"Twelve studies in white and gold,Oh, egg, within thy oval shell,What palate tickling joys do dwell."
"Twelve studies in white and gold,Oh, egg, within thy oval shell,What palate tickling joys do dwell."
"Twelve studies in white and gold,Oh, egg, within thy oval shell,What palate tickling joys do dwell."
"Twelve studies in white and gold,
Oh, egg, within thy oval shell,
What palate tickling joys do dwell."
STUFFED EGGS.—Cook eggs twenty minutes just below boiling point. Remove shells, cut in half lengthwise. Take out yolks and mash them. Add one half quantity finely minced ham or chicken, moisten with one tablespoon of butter softened and seasoned with salt, pepper and mustard. Fill whites with this mixture and press halves together. Roll in fine bread crumbs, then into beaten egg and again in crumbs. Fry brown in very hot fat. Serve garnished with parsley.—Mrs. H. C. Windel.
EGGS LYONNAISE.—Boil eight eggs twenty minutes and throw in cold water and remove shells. Separate yolks and whites and chop whites fine. Put whole yolks in a dish over boiling water to keep warm. Peel and chop two medium sized onions and fry golden brown in two tablespoons of butter. Season with salt, pepper and nutmeg and add a cupful of white sauce. Stir gently to boiling point, then add chopped whites and cook two minutes. Pour over hot whole yolks, sprinkle with minced parsley and serve.—Mrs. H. C. Windel.
HAM AND EGG ON TOAST.—A good way to use small pieces of left over ham or other cooked meat is to chop them fine. Toast several slices of bread and lay on a platter. Beat three eggs slightly, pour in a little milk, cook over the fire a few minutes, but not till it is thick, stir in the chopped meat and pour over the toast.—Mrs. Geo. Farries.
ONION EGGS.—Boil six eggs hard, slice three of the eggs, cut three onions in slices, fry in butter, lay them on a platter; place the sliced eggs over them, cover to keep hot, grate the other three eggs, season with salt and pepper, boil up in a little cream and pour over the eggs and onions.—Mrs. Geo. Farries.
SHIRRED EGG.—Grease a shallow pan and break eggs carefully into it. Sprinkle with salt and pepper and heat with butter. Steam or bake until the whites are set and serve. Shirred eggs are usually served in the individual dishes they are baked in. A little minced parsley is often sprinkled over the top of each plate.
LAYER EGGS.—Fry two onions, sliced thin until they are tender and brown. Cut hard boiled eggs into slices. Add half a bowl of good gravy to the hot onions and then the eggs. Season with salt and pepper and serve.
SCRAMBLED EGG.—(New.) Break eight fresh eggs into a saucepan, add a piece of butter the size of an egg, eight tablespoons of cream; two tablespoons of soup stock, one scant teaspoon of salt and a little pepper. Set over the fire and stir until the eggs begin to thicken then remove from the fire and beat with a Dover beater until they are light and delicate. Heat over the fire again and serve in a warm dish. Very nice for breakfast and lunch.
CREAM TOAST WITH EGG.—Heat a quart of milk; toast slices of bread, butter them and dip each into the milk a second. Lay in a deep serving dish. Now add a tablespoon of butter and a pinch of salt to the hot milk. Beat the yolk of an egg, adding gradually a small tablespoon of flour and two tablespoons of cold milk. Stir into the boiling milk and cook until creamy, then pour it over and around the toast and serve immediately. May be served with poached eggs, too.
SCRAMBLED EGGS WITH ASPARAGUS TIPS.—Beat six eggs a trifle with two tablespoons of cream and scramble in hot pan. Season and stir in the tips of a bunch of stewed asparagus. Add a dash of pepper and serve on toast.
EGGS, NEW YORK STYLE.—Boil six eggs half an hour. Drop them into cold water; shell and quarter them and lay them in a buttered baking dish. Make a white sauce of one pint of hot milk with butter, and flour enough to thicken. Season and stir until smooth. Chop two large boiled onions, add to the sauce and pour over the eggs, sprinkle the top with cracker crumbs, dots of butter and two tablespoons of grated cheese. Bake until a nice brown and serve immediately.
CREOLE EGGS.—Poach eggs in deep, boiling salted water and serve with a highly seasoned tomato sauce.
CREAMED EGGS.—Poach eggs and serve with a thickened, seasoned cream sauce or a browned gravy sauce, mushrooms, asparagus tips, minced parsley or minced cold boiled ham, cauliflower, green corn, oysters, sausage or dried beef may be added to any cream sauce and served over poached eggs or hard boiled eggs, cut into slices or quartered. Or any of these sauces may be spread on an omelet, folded over and served.
CHEESE AND EGGS ON TOAST.—Beat three eggs with three tablespoons of bread crumbs, soaked soft in milk and drained. Add three tablespoons of melted butter, one teaspoon of mustard, salt and pepper and lastly one half pound of grated cheese. Spread evenly on slices of toast and brown quickly in the oven.
EGGS AND POTATOES.—Fry diced cold boiled or baked potatoes brown in a butter, seasoning with salt and pepper; break in three or four eggs and scramble lightly. Add two tablespoons of thick cream and serve immediately.
SWISS EGGS.—Line a pie plate with thin slices of cheese. Mix a cup of milk with one teaspoon of mustard, a dash of cayenne and a little salt. Pour half of this mixture over the cheese. Then break carefully five eggs on the cheese; pour over the rest of the milk and bake until the eggs are set. The cheese will melt and thicken the milk.
HONEYCOMB EGGS.—Set a granite pan with a tablespoon of butter in the oven to heat. Beat five eggs with one third cup of milk and salt and pepper exactly one minute. Pour into the hot pan and bake in a quick oven until eggs rise to the top. Serve immediately.
OMELET, NEWPORT STYLE.—Soak a pint of bread crumbs in one pint of milk. Beat eight eggs very light and stir with the crumbs, beating five minutes. Heat two tablespoons of butter in a pan, pour in the mixture, season with salt and pepper and stir and scramble the mixture quickly with the point of a knife, tossing it lightly. Cook about three minutes and serve on toast.
PLAIN OMELET.—Separate four eggs. Beat the yolks with half a cup of milk or water, season with salt and pepper. Beat the whites in a bowl very light or until the bowl can be inverted and retain the whites of eggs. Cut the whites into the yolks and turn into a hot frying pan with melted butter. Let it stand over the fire undisturbed until it is nicely browned on the bottom. Then run the pan into a hot oven and brown on top. Serve immediately with or without sauce. Vegetable omelet is made by spreading hot thickened creamed vegetables over the omelet just before serving. Asparagus omelet is excellent. Fruit omelets are made by spreading with stewed fruit or jelly or crushed sweetened fresh fruit like strawberries, raspberries or peaches, or jams made of these fruits. Fruit omelets are spread with powdered sugar usually. Rice, macaroni or hominy are often seasoned in a favorite way with cheese or gravy and spread on the omelet before serving. Macaroni cooked with tomatoes and cheese makes an excellent omelet filling. Thickened, stewed tomatoes are nice, and mushrooms may be added with green peas to the tomatoes for Spanish omelet. In fact there are a thousand good combinations and there isn't a nicer way to use a small portion of any left over than to use it for an omelet filling if it will harmonize with eggs at all. Four eggs in an omelet combination of this kind will do nicely for a meal for a family of six people.—Contributed.
BREAD OMELET.—Soak one half cup of bread crumbs in one half cup of milk. Separate four eggs, beat separately. Beat bread crumbs into the yolks, add salt and pepper, beat whites till stiff. Add them to yolks stirring with a spoon and pour into a hot spider at once. Cook on top of stove till the bottom is browned then place in the oven till it is cooked through.—Mrs. Creaser.
HAM OR MEAT OMELETS.—Soak one cupful of bread crumbs in one cup of milk; add one cupful of minced cold boiled ham, veal, beef, corned beef, tongue, fish or chicken; season with salt and pepper. Beat two eggs very light, stir in lightly. Turn into a buttered hot frying pan, brown on the bottom well, then run the pan into a hot oven and brown on top. Or they may be fried in deep lard by dipping a spoonful of the mixture into the smoking hot grease.—Contributed.
CODFISH OMELET.—Cook one tablespoon of flour with one of butter, add one half cup hot milk. Add one cup of shredded codfish that has been parboiled until tender, and drained. Add two cups cold boiled potatoes that have been chopped fine. Mix well. Brown butter in a hot frying pan, turn in the mixture, brown on the bottom, then fold over and serve.—Contributed.
BAKED EGGS.—Break eight eggs into a well buttered dish; salt and pepper them, add bits of butter and four tablespoons of cream; cover top with grated cheese. Bake about twenty minutes.—Contributed.
EGGS WITH MUSHROOMS ON TOAST.—Break one cupful of mushrooms into small pieces, dredge them with flour and put them into the saucepan with three tablespoonfuls of butter, a few drops of onion juice, salt and paprika. Cook for ten minutes. Beat three eggs slightly, not separating them, and season them with salt and pepper. Add them to the mushrooms and scrape them from the bottom as they cook until the mixture is thick and creamy. Serve on hot buttered toast.
Left Overs
"Beware of little extravagances; a small leak will sink a big ship."—Benjamin Franklin.
Left Overs Roll Call Responses
BREAD AND POTATOES.—Break up scraps of bread into small pieces, moisten with a little hot water; cover and steam a few moments. Add to diced cold boiled potatoes, season, and fry in butter.—Mrs. A. McKay.
HASH.—Use twice as much cold boiled potatoes as you have cold cooked meat. Chop fine, separately; mix until moist with hot water and season with salt and cayenne pepper and a little onion, if liked. Spread on baking pan, pour bacon drippings on top and bake brown.—Mrs. T. A. McKay.
EIER BROD.—Cut scraps of bread into small dice and fry brown in plenty of butter. To a pint of crumbs, beat five or six eggs lightly with two or three tablespoons of milk; add a dash of salt and turn eggs over the bread. Scramble all together until the eggs are cooked. Serve hot.—Mrs. Paul Leonhardy.
BROILED BOILED HAM.—Take thin slices of boiled ham, put on a broiler and broil crisp. Nice for breakfast or lunch.—L. W.
SWEET AND SOUR STEW.—Cut up two onions and fry until glazed; add one tablespoon of flour. Brown and add one quart cold water, one bay leaf, a little salt and pepper, one cooking spoon of vinegar and the same of sugar. Boil and add diced, cold boiled meat. Stew about one hour.—Mrs. George Bruegger.
SECOND DAY CHICKEN STEW.—Three fourths cup chicken broth, one cup thick cream, dash of salt, two tablespoons of flour rubbed with butter. Thicken the above hot broth with this and add left over diced chicken and one half can mushrooms.—Mrs. T. A. McKay.
Candies
"Sweets to the sweet."
SEA FOAM CANDY.—Two cups light brown sugar, whites of one or two eggs according to size of cup used, one cup of nut meats, one teaspoon vanilla. Beat the eggs stiff. Put sugar on stove with enough water to cover and cook until it forms a soft ball in water. Beat this into the eggs very vigorously and add nuts and vanilla. Drop by spoonful on buttered paper.—Mrs. Davidson.
MARSH MALLOWS.—Three cups white sugar, sixteen tablespoons hot water. Put on stove and boil until it forms a soft ball when dropped in water. Have ready one package Knox's gelatine, No. 1, and twelve tablespoons cold water. Pour hot syrup over this slowly and beat twenty minutes. Pour on buttered paper sprinkled with powdered sugar. Let stand one hour then cut in squares and roll in powdered sugar.—Mrs. Davidson.
CHOCOLATE CREAMS.—One and one half cups white sugar, one large tablespoon glucose, three fourths cup water. Put all together and place on back of stove for ten minutes, then place on brisk fire and boil until you can pick it up when dropped in cold water. Have ready the white of one egg beaten to a froth. Pour the hot sugar slowly over it and beat until stiff enough to drop in balls. Use any flavor desired. Dip in melted Baker's chocolate.—Mrs. Davidson.
FUDGE.—Take three cups of sugar and one cup of milk or cream, add one cupful of chocolate and let all boil for about fifteen minutes. Then beat well and add butter size of an English walnut, flavor with vanilla and add chopped nuts.—Mrs. Harry Hanson.
DIVINITY FUDGE.—Put two cups of sugar, one half cup water, one half cup corn syrup into a pan and boil till it strings when dropped from a spoon. Beat into the whites of two beaten eggs. Add nuts when cold and put into buttered tins. Before real cold cut into squares.—Marguerite Heffernan.
PENOCHE.—One cup granulated sugar, three cups brown sugar, one lump of butter, half the size of an egg. Boil until it will harden when dropped in a cup of cold water. Add cup of broken nuts and stir fast until hard enough to pour. Turn into buttered tins and cut into squares.—Marguerite Heffernan.
CHOCOLATE FUDGE.—Two cups of sugar, one cup of milk, butter size of an egg, chocolate to suit taste. Put the sugar and milk and butter on to boil. When nearly done add chocolate and nuts, boil until it hardens in cold water. Pour into buttered tins to cool.—Marguerite Heffernan.
HEAVENLY BLISS CANDY.—Two and a quarter cups granulated sugar, one half cup water, one cup walnut, one half cup corn syrup, whites of two eggs, vanilla to suit taste. Boil together sugar, syrup and water until it hardens when tried in water. Beat up whites of eggs until real stiff, then pour in syrup stirring and beating constantly, add walnut and vanilla, beat until quite stiff. Put on greased tins, cut in squares when cold, or put in well buttered mould and cut in slices. Care should be taken in boiling syrup long enough.—Mrs. Monroe.
FUDGE.—Two cups sugar, two squares chocolate, butter size of walnut, two thirds cup water, one half cup walnut meat, vanilla. Heat sugar, water, butter and chocolate slowly until chocolate is melted. Boil until when tried in water will form a soft ball. Remove from fire, add walnuts and vanilla and beat until creamy. Pour on buttered tins and cut in squares when cool.—Mrs. Monroe.
DIVINITY FUDGE.—Two cups of sugar, one half cup of corn syrup, one half cup of water, whites of two eggs, one cup of chopped nuts, flavoring to taste. Boil the sugar, corn syrup and water until brittle enough to break when tried in cold water. Have the whites of eggs beaten stiff and add the syrup slowly. Beat or stir constantly and when it begins to cool add nuts and flavoring. When thick put on buttered plates.—Mrs. D. E. Plier.
GINGER DATES.—Prepare the following mixture and use it to fill the cavities in stoned dates. Chop fine some seeded raisins and an equal amount of soft preserved ginger root, mix thoroughly and fill the dates until plump and smooth, then roll in powdered sugar.
NOUGAT.—Two cups sugar, one half cup light corn syrup, one half cup boiling water. Boil until it makes a hard ball in water. Have ready the whites of two eggs beaten and into this stir the syrup. Flavor and beat in chopped nuts until quite thick. Turn in buttered tin. Set in cool place until next day.—Mrs. F. Kleinsorge.
STUFFED DATES.—Remove seeds, stuff with blanched almond or with cream or chocolate fondant or half English walnut meat. Roll in powdered sugar.—Mrs. Whitehead.
SALTED ALMONDS OR PEANUTS.—Melt an ounce of butter in a baking pan. Blanch a pound of shelled almonds by letting them stand in hot water till skins can be slipped off easily. Dry well, mix with the butter, sprinkle with salt and brown a golden brown in the oven, shaking or stirring often. Cool by drawing on brown paper. Serve cold on small dishes. All varieties of nuts may be roasted this way.—Mrs. Whitehead.
BROWN SUGAR TAFFY.—Two cups brown sugar, one cup granulated sugar, one tablespoon butter. Boil with water to cover, until it is crisp and brittle when tried in cold water. Flavor with tablespoon of vanilla and pour carefully into greased pans to cool. Cut into small squares before it becomes hard, then break apart. Do not stir this candy while cooking.—Mrs. Whitehead.
VANILLA TAFFY.—Two cups granulated sugar, three fourths cup cold water, one tablespoon of vinegar, one tablespoon of butter. Mix well and boil without stirring until it is crisp and brittle when tested in cold water. Add vanilla extract and turn into greased pans (sprinkle with nuts if liked). Let it get cool enough to handle then pull until white. Twist into a rope and cut with scissors into small cubes and put on buttered plates.—Mrs. Whitehead.
Canned Fruit, Preserves, Jelly and Wines
"Preserving the sweetness of proportion and expressing itself beyond expression."—Ben Jonson.
CANNED BERRIES.—Fill the glass cans with the cleaned berries as full as you can crowd them in the jars. Make a syrup of sugar and water, allowing a pint of sugar to each pint of water for the sour berries and a quarter less sugar for the sweet fruits. Boil to a medium thick syrup. Fill the cans of fruit with this syrup and seal, but not air tight. (Put the tops lightly on). Stand the jars in a large dish pan or preserving kettle half filled with boiling water. Cover and let the water boil for twenty minutes, then remove the jars and seal as tight as possible. Invert the cans and let them stand over night then place cans each in a paper bag to exclude the light and pack in a cool dry place. It is better to use wash boiler if much fruit is canned at a time and a cloth should be laid on the bottom of the boiler to prevent breaking of the cans. Fruit canned this way retains its shape, color and flavor. Strawberries, cherries, red or black raspberries, black berries, currants, gooseberries, huckleberries, grapes and plums are best canned by this method. If peaches, pineapple, apricots, pears and crab apples are canned this way they should cook twenty minutes longer to assure tender fruit. They are perhaps more satisfactory cooked in a thick syrup in an open kettle and then canned, as they are not soft enough to lose their shape and it is more convenient to test them and judge as to tenderness and flavor.—Mrs. B. G. Whitehead.
BERRY JAM.—Weight the cleaned berries and take an equal weight of sugar for the sour fruit and crush and beat together until well mixed in the preserving kettle, then boil steadily and gently over the fire until thick, stirring frequently. Gooseberries should be boiled in water to cover until the skins break, then add the sugar slowly and cook half an hour. Currants should be cooked only long enough to let the fruit get tender, as the juice jellies easily anyway, and the currants get hard and tough if cooked too long. Red raspberries are nice combined with currant juice and sugar.—Mrs. Whitehead.
MARMALADES.—Marmalade differs from jam because the fruit is cooked in water to cover and when soft and tender is pressed through a colander or sieve. Then the sugar is added and the pulp is cooked to a smooth, thick consistency over a steady fire, stirring often to prevent the fruit from sticking to the kettle. The fruit is weighed before cooking and an equal weight of sugar is used. Fruit "butters" are thick marmalades but they are usually not sweetened as much as marmalades and are cooked longer. Sour fruits like cherries, gooseberries, plums, peach and apples make the best "butters." Black berries, oranges, apricots, grapes, peaches and pears make the best marmalades. The hard seeds of blackberries and grapes are nicely disposed of in marmalade and yet the pulp and fine flavor of the fruit is retained. Cook them as long as you would jelly.—Mrs. Whitehead.
CURRANT JELLY.—Wash the currants, steam them and fill a large preserving kettle with two pints of water added. Wash the fruit and boil five minutes. Strain through a jelly bag and measure the juice, allowing a pint of sugar to each pint of juice. Put the juice over the fire and boil steadily twenty minutes. Warm the sugar in the oven, add it to the boiling juice and stir well. Boil three minutes. Try a little on a saucer. If it "jells," pour into jelly glasses, placing a silver spoon in each to prevent cracking the glass. Set in the sun until it is firm, then cover with melted paraffine. Another method is to boil the strained juice ten minutes, then add the sugar and boil ten more minutes. This makes a stiff, firm jelly but the first method makes more delicate jelly. Make grape jelly the same as currant, using green grapes if possible. Grapes must be fresh and not over ripe or they will not "jell" nicely.—Mrs. Whitehead.
RASPBERRY JELLY.—Select red raspberries that are firm and if possible, not quite ripe. Set them over a slow fire after crushing them with a potato masher. Boil five minutes, then strain through a jelly bag and measure. Use the same measure of sugar. Boil the juice fifteen minutes, add the sugar and boil five minutes. Or to each three pints of raspberry juice add one pint of currant juice and proceed as for currant jelly. Strawberries are used the same as raspberries, selecting firm, solid fruit that is practically ripened, if possible. It may also be combined with apple juice instead of currant juice, if liked.—Mrs. Whitehead.
CRAB APPLE JELLY.—Wash and quarter fresh, firm crab-apples and cover with water allowing one quart of water to each pound of fruit. Cover the kettle and boil twenty minutes. Drain in jelly bag over night. Allow half a pound of sugar to each pint of juice. Boil juice ten minutes, add warm sugar, boil up once and try the jelly, which should jelly instantly.—Mrs. Whitehead.
WILD PLUM JELLY.—Sprinkle the washed plums with a little soda; cover with boiling water and stand ten minutes; then drain and cover with fresh boiling water and cook thoroughly, to a mush. Squeeze through a jelly bag and proceed as in making currant jelly. Cultivated plums are cooked in a little water until soft and tender and then strained in a jelly bag and used like currants. Many colors are possible from the different varieties of plums and as many fine flavors.
FANCY JELLIES.—Three pints of pineapple juice to one pint of apple juice and an equal measure of sugar makes nice pineapple jelly. A rose geranium leaf in each glass of apple jelly is liked by many. A delicious mint flavor may be given to apple jelly by lining the bottom of a jelly glass with mint leaves or the juice may be flavored with essence of mint or winter green before it is boiled with the sugar. Even red peppers are boiled in their own juice by chopping them and placing them in a double boiler and cooking until all of the juice is extracted. Allow an equal measure of sugar and boil until it thickens and put in small glasses, and serve with cold meats. The seeds of two vanilla beans added to twelve pounds of apples made into jelly, just before turning the jelly into the tumblers makes a delicious jelly for cake fillings and desserts. Rhubarb, apricots and quinces are sometimes used for jelly but are difficult to make unless combined with other fruits rich in pectose like currants and apples.
PLUM CONSERVE.—Two baskets of blue plums, six large oranges. Use the peeling of two. Two pounds of seeded raisins chopped. Use one half pound of sugar to one pound of fruit. Boil one hour, stirring constantly.—Mrs. Creaser.
CARROT MARMALADE.—Boil carrots with their skins on. When cooked remove skins and put carrots through a sausage grinder. Take equal amounts by weight of sugar and carrot pulp and boil again. Flavor with sliced lemons and almond extract. Chopped nuts may also be added.—Mrs. H. Hanson.
QUINCE HONEY.—Grate four large quinces in one quart of cold water. Add two pounds granulated sugar and boil until thick as jam.—Mrs. W. C. McGuiness.
QUINCE HONEY.—To five pounds granulated sugar, add sufficient water to make a syrup, thick enough for pancake syrup. Pare six large quinces and grate them. After the syrup has thoroughly boiled add the grated quinces and boil all together until it becomes a reddish color, when it is ready to be put into jars for use.—M. E. Cooper.
MRS. ALLEMAN'S PINEAPPLE CONSERVE.—Two pounds of pineapple, four pounds of rhubarb, grind together and add twice as much sugar as you have fruit. Boil slowly until thick then put in jelly glasses. Good with game and cold meats.—Contributed.
GREEN TOMATO MARMALADE.—Peel and cut in small pieces six cups of green tomatoes, add two lemons, use the outside yellow, but remove the inside white skin and cut the pulp up in small pieces, add six cups of white sugar and cook until thick.
GINGER PEARS.—Pare and core large juicy pears and cut in small sections. To each quart of the fruit, use one pint of sugar, one piece of ginger root, one stick of cinnamon and one half of a lemon cut in small pieces. Cook very slowly until the pear is clear and the mixture like marmalade.—Mrs. Schollander.
GOOSEBERRY MARMALADE.—One pound of ripe gooseberries, one half pound of sugar, the shredded peel of one lemon or a stick of cinnamon. Weigh, wash, drain and mash ripe gooseberries. Press through a sieve. Boil the sugar with one half cupful of water and the spice to a syrup; add the sifted gooseberry and cook to a thick marmalade, stirring almost continually. Put up hot in air tight glasses.
ORANGE MARMALADE.—Remove the seeds from—but do not peel—twelve large or fifteen small oranges and six lemons. Cut both into thin slices. Pour three quarts of cold water over them and let stand for forty eight hours. Put into a preserving kettle and cook slowly until tender. Add six pounds of sugar; if desired very sweet, add more, and cook until the consistency of ordinary marmalade.
ORANGE AND HONEY MARMALADE.—Peel the oranges, removing every particle of white pith. Cut small; to one quart of this pulp and juice add one pound of honey and one quarter pound of the thin yellow peel of the orange. Cut the peel into tiny bits, cover with half a pint of water and boil until tender; add to the pulp and honey, and cook together for half an hour, stirring frequently. Pour into small glasses and when perfectly cold, cover with paraffin.—Contributed.
ORANGE HONEY.—Remove the peel from oranges, and cut into small pieces with a pair of scissors; wash and soak for twenty four hours, then chop fine, and turn into a preserve kettle, using one cupful of sugar, and one cupful of water for every cupful of peel. Boil all together until it is a soft, thick mixture like honey, then bottle in screw top jars. Serve on hot biscuits or rolls, or use like ordinary honey.—Contributed.
BAR DE LUC CURRANTS.—Take selected red (or white) currants of large size, one by one, carefully make an incision in the skin one fourth of an inch in size, with tiny embroidery scissors. Through this slit, with a sharp needle, remove the seeds, separately, preserving the shape of the fruit. Take the weight of the currants in strained honey and, when hot, add the currants. Let simmer a minute or two, then seal as jelly. The currants retain their shape, are of a beautiful color and melt in the mouth. Should the currant liquify the honey too much, carefully skim them out, reduce the syrup at a gentle simmer to desired consistency and store as before after adding the fruit.—Contributed.
SWEET PICKLE OF PINEAPPLE.—Peel a pineapple, removing the eyes. Tear the fruit from the core with a silver fork. For six pounds of fruit boil together a pint of vinegar and three pounds of sugar. Put into the vinegar a bag containing two level teaspoons each of powdered cinnamon and mace, half a teaspoon of cloves and a piece of green ginger root about a half inch long. When scalding pour over the fruit, which should be in a large crock or earthen dish. Let all stand for twenty four hours, drain off the syrup, bring it to the boiling point and pour over the fruit. Repeat for two more successive days, then seal.—Contributed.
SUN PRESERVED STRAWBERRIES.—Select ripe, clean, perfect fruit. It spoils the fruit to wash it; if, however, this is necessary, put about one quart of berries in a wire basket or colander; put them carefully down in a pan of cold water; move the basket gently just a moment; lift and drain; then stem the berries. Weigh, and to each pound allow one pound of sugar. Select large stoneware or granite platters; heat them quite hot; cover with half an inch sugar, a layer of strawberries, and the remaining sugar over the top of the berries. Stand the platters in a "cold frame", or cover them with glass and stand them in the hot sun. As soon as the sun becomes too cool bring them in; don't lift the covers, but stand them aside until morning. Next morning put them out in the hot sun again. By this time the berries should be soft and transparent, but perfectly whole and of a brilliant color. Lift each berry carefully with a fork; put it in the tumbler; fill all the necessary tumblers and cover them for a moment with glass. Put the syrup over the fire and boil rapidly until it is sufficiently reduced just to cover the fruit; pour it over the fruit while it is hot; protect the tumblers and stand them aside to cool. When cold put over the top of each a tablespoonful of melted paraffin; cover the tops of the tumblers with two thicknesses of tissue paper and fasten firmly around the edge with library paste. When the paper is thoroughly dry brush it with cold water. In drying the paper will tighten and form an exceedingly good covering.—Contributed.
APPLE BUTTER.—Boil cider down to two thirds its original quantity, and turn into this as many peeled and sliced apples as the liquid will cover. Simmer, stirring often until soft and broken. Strain out the cooked apples, add more fresh ones and cook in the same way. Do this until the cider is absorbed. Set all aside in a stone crock for twelve hours, then boil to a soft brown mass and pack in stone jars.—Contributed.
CANNED WHOLE GOOSEBERRIES.—Take stem and blossom ends from large firm gooseberries. Fill fruit can with them, cover with boiling water, let stand until following day; drain, add boiling water again repeating for three days in succession. Then fill with boiling water and seal. When ready to use cook and sweeten. Fine for winter pies.
SUNNED CURRANTS.—Cover large red, stemmed currants with granulated sugar; spread on a platter and stand over night. Cover with a pane of glass and stand in the sun three days in succession. Seal in jelly glasses. Use equal weights of sugar and fruit. Same recipe is nice with red raspberries and with large, firm strawberries. The juice jellies around the fruit which retains its shape and rich color.
CANNED GRAPE JUICE.—Stem, wash and drain concord grapes, cook until soft; strain through jelly bag. Add a pint of sugar to each gallon of juice. Cook only until sugar is dissolved and seal.
PEACH PRESERVES.—Use four cups of sugar to each quart of peeled peaches. Make a thick syrup of the sugar and water. Pour hot over fruit and stand over night. Drain syrup and boil thick again. Drop in peaches and cook tender. Pack them in jars, covering with the syrup.
CHOKE CHERRY AND CRAB APPLE JELLY.—Cover choke cherries with water and stew until soft. Strain through jelly bag. Prepare crab apples likewise. Use twice as much apple juice as cherry. Mix and boil twenty five minutes. Add one cup sugar to each cup juice and boil ten minutes more.
SUN PRESERVED STRAWBERRIES.—Wash and stem berries. Take an equal weight of sugar, add a very little water and dissolve. When boiling add the berries. Let come to a boil and cook three minutes. Pour into platters or shallow dishes and set in the sun until thick. Three days will suffice if the weather is clear. If the dishes are covered with glass the fruit cooks more quickly. When thick put in tumblers, cover with paraffin and put in a dark place.
CONSERVES.—One quart of rhubarb (do not peel), one pint of red raspberries, one pint red currants, one pound raisins, one pound English walnuts, two oranges (sliced very thin), two lemons (sliced very thin); a pound of sugar to a pound of fruit. Cook until thick as jelly. Put in jelly glasses and cover with paraffin. (Delicious.)
APPLE BUTTER.—Fill a preserve kettle with peeled, cored and sliced apples. Add a slight flavoring of cloves, allspice and cinnamon. Cover with fresh, sweet cider and boil slowly, stirring frequently until the whole becomes a dark brown jam with only juice enough to keep it soft and buttery. Remove from fire and place in covered jars or seal. Do not use for several weeks. Good spread for bread for children. Select firm apples that cook to a soft, smooth apple sauce. Bell-flowers, Greenings, Baldwin or Maiden Blush apples make good apple butter.—Mrs. Whitehead.
CURRANT COMPOTE.—Pick nice large red currants from stems after washing well. Put one half of them into a preserve kettle. Press juice out of remaining half; add enough sugar to make a syrup, heat until sugar is dissolved. Cool slightly and pour over the currants in preserve kettle. Bring to a boil and seal in pint jars. The currants will be whole and taste much like fresh fruit with jellied juice around them.—Mrs. Whitehead.