Cup chopped suet, cup molasses, cup sweet milk, three cups flour after it is sifted, cup stoned raisins and a few whole ones, teaspoon soda dissolved in a little boiling water, teaspoon each of cloves and cinnamon, one-half teaspoon nutmeg. Steam until done, at least three hours.
SAUCE FOR SAME — Butter size of an egg, cup of sugar, tablespoon flour. Put all together and pour on boiling water, cook one-half hour. Flavor with brandy, or anything preferred. —Mrs. S. J. Hanna.
One-half box Nelson's gelatine, one pint boiling water, one and a half cups sugar, juice of two lemons. When mixture is cool add beaten whites of eight eggs, and beat until ready to congeal. Tint with fruit coloring, and serve with whipped cream. —Mrs. J. B. Henslee.
Take one-half cup of tapioca, soak over night, put on the stove in the morning; cook up clear, add one cup of sugar, large spoon of butter and raisins. Bake one hour, set away until cool. Serve with cream. —Mrs. Hugh Parry.
Six crackers pounded fine, six eggs, one quart boiling milk, one cup sugar, one-half cup butter. Raisins, currants, citron and spices to taste. —Mrs. W. H. Nash.
Three eggs, three cups flour, three cups milk, a little salt, butter the size of an egg, one heaping teaspoon baking powder. Beat the whites separate and add last. Bake in small muffin tins in a quick oven. —Mrs. Hugh Parry.
Chop and rub to a cream one-fourth pound of suet, add scant half pound sugar; mix well. Add four well beaten eggs, one grated nutmeg, one-half teaspoon each cloves, mace, and salt, one-half cup brandy, three-fourths cup milk, flour to make a thin batter. Seed and chop one-half pound raisins, wash clean one-half pound currants, cut into thin slices one-half pound citron. Sprinkle fruits with flour to prevent their settling to the bottom of batter. Steam five or eight hours.
SAUCE FOR PUDDING — Cream two cups of butter, add slowly one cup powdered sugar, the unbeaten white of one egg, two tablespoons of wine and one of brandy, one-fourth cup boiling water. Heat until smooth and creamy. Heat the bowl for the creamed butter, and when adding wine do so slowly to prevent curdling. This pudding will keep for a year. As it can be prepared beforehand, it is excellent for Christmas, saving much labor on that busy day. —Mrs. H. C. Dimick.
One quart milk, three squares Baker's chocolate melted in the milk, two eggs, four large spoons cornstarch, three large spoons sugar. Beat sugar, eggs and cornstarch together, add small teaspoon salt. Cool in a mould. Serve with whipped cream. —Mrs. F. G. Barker.
One quart milk, one cup white meal or gold dust, one cup sugar, two eggs. Salt. Scald the meal in milk, and bake about two hours slowly.
One pint bread crumbs, one quart of new milk, one cup sugar, yolks of four eggs. Bake in slow oven; when done spread with jelly. Whip whites of eggs to stiff froth, add four tablespoons pulverized sugar, spread on top, return to oven and brown. Serve with whipped cream. —Mrs. H. C. Dimick.
One-half package gelatine, soak two hours in one pint cold water; heat without boiling until it is all dissolved; when nearly cold, beat thoroughly with an egg beater, then add the whites of four eggs beaten to a stiff froth, one cup powdered sugar, the juice and grated rind of one lemon. Let it cool. Use the yolks for a soft custard to put around each dish when served. —Mrs. T. Kyle.
Half a teacup of rice steamed in one quart of milk two hours. Take the yolks of three eggs, grated rind of one lemon, a little salt, sweeten to taste. This is to be stirred into the rice. Butter the pudding dish. Bake. Beat the whites stiff, sweeten with pulverized sugar, flavor with the juice of the lemon. Set in oven and brown lightly. —Mrs. H. D. Leonard.
Pour half a pint boiling water over half a box gelatine; stir until dissolved. Into this squeeze the juice of three lemons, add two cups sugar; beat whites of four eggs to a stiff froth, add gradually to the dissolved gelatine, etc. Beat constantly thirty minutes, until it has the appearance of snow. Dip moulds in cold water, and put the mixture on ice to cool.
CUSTARD FOR THE ABOVE — Three cups milk, three-fourths cup sugar, yolks of four eggs. Flavor with vanilla. Boil the milk and stir in the eggs gradually, being careful not to let it lump. —Mrs. H. C. Dimick.
Scald one quart of milk, then add four well-beaten eggs; sweeten and flavor to taste. Pour into a pudding dish, and set in a pan of hot water in the oven.
Peel four oranges, slice very thin, lay in a deep dish with one cup white sugar strewn over it; set it away for an hour.
CREAM FOR SAME — One-half cup flour, three-fourths cup sugar, small piece of butter, yolks three eggs, one half teaspoon essence lemon. Beat these together and pour into one pint boiling water; let it boil a few minutes; pour over the oranges while hot. Beat the whites of the eggs to a stiff froth, add two teaspoons sugar, spread over the top, place in the oven to brown a few minutes. Serve cold. —Mrs. W. H. Nash.
Beat the yolks of four eggs half an hour; add five ounces pulverized sugar, then one quart cold, new milk; add a teaspoon lemon extract, fill the cups and set them in a pan half filled withwarmwater. Place the pan in a rather cool oven and gradually increase the heat. In about twenty minutes dip a teaspoon in one of the custards to see if it is firm. Great care is needed in baking custards, for if left in the oven a minute too long, or if the fire is too hot, the milk will certainly whey. —Mrs. Wm. Morris.
One quart sweet milk, two tablespoons cornstarch, five tablespoons sugar, yolks of four eggs. Beat the cornstarch and sugar together, and stir into the milk when boiling; stir until it thickens and is smooth. Flavor with a teaspoon vanilla. Butter the pudding dish. Beat the whites of the eggs to a stiff froth with a little pulverized sugar, pour on the top, put in the oven and bake. —Mrs. H. D. Leonard.
Pare and stew a few apples just as you would for sauce; take two or three slices of bread, butter them well. Line a bread pan with pie crust, cover with a layer of the apple sauce well sweetened with sugar, next a layer of bread, then of apples. Bake till done. Beat the white of an egg for meringue, spread on top and brown in the oven. Serve with cream or sauce of any kind. —Mrs. Hugh Parry.
One quart milk, one-half box gelatine, two-thirds cup sugar, three eggs. Put gelatine in milk, scald the same, then add the yolks of eggs with the sugar, and salt. Let it come to a boil; when a little cool stir in the whites. Set it in a basin of cold water and stir thoroughly, adding flavoring when quite cool.
One-half box gelatine dissolved in one-half pint cold water half an hour; then add half a pint boiling water, place over the steam of a tea-kettle. When thoroughly dissolved add one cup sugar, the juice of five oranges and two lemons, and put in a mould in a cool place.
Soak in water one-half a box of gelatine. Stew half a pound of prunes until tender, then remove the stones. To liquid add gelatine and one cup of sugar, and enough hot water to make a pint and a gill of liquid. Return prunes to liquid and let boil. Serve with whipped cream.
Add to one-half pint cream of moderate thickness the white of one egg beaten to a stiff froth, one-half cup pulverized sugar and flavoring. The grated rind and juice of half a lemon is nice.
Eighteen Savoy biscuit, three-fourths pint cream, one tablespoon powdered sugar, one-half ounce isinglass. Flavor with vanilla or wine. Brush the biscuit with the white of egg. Line the bottom of a round mould, standing them upright all around the edge, then place the mould in the oven for five minutes to dry the egg. Whip the cream to a stiff froth with the sugar, flavoring and melted isinglass. Fill the charlotte, cover the top with a piece of sponge cake the shape of the mould, place on the ice until ready for use. —Mrs. Werner.
Two pounds sugar, one pint pale sherry, one pint cold water, one package Cox's gelatine, juice of two lemons, one quart boiling water, small stick cinnamon. Soak the gelatine in cold water one hour, add to this sugar, lemon, cinnamon, and pour over all the boiling water, stirring until gelatine is dissolved. Put in the wine last. Strain through flannel bag without squeezing. Wet mould with cold water and pour in the jelly; set on ice to cool. —Mrs. Werner.
One teacup milk, one cup sugar, two eggs beaten light, let come to a boil; cool and strain, adding one quart cream. Flavor with a tablespoon of vanilla. Then freeze. —Mrs. McKenzie.
One box gelatine dissolved in half a pint cold water two hours, then add one pint sugar, one pint strong hot coffee, one and a half pints boiling water. Strain and set away to cool. Serve with cream and sugar. —Miss R. H. Nash.
Six oranges, whites of six eggs beaten to a stiff froth, two quarts of water, two cups of sugar. Freeze same as ice cream. —Mrs. Paxton.
One-half paper gelatine dissolved in one-half pint cold water an hour; then add one pint of boiling water, juice of a lemon, three-fourths pint sugar. Strain and set away to cool.
One pint milk, one-fourth box Nelson's gelatine, two cups sugar, yolks of two eggs. Mix these ingredients and set in a vessel of boiling water until gelatine is dissolved. Strain through a sieve. Flavor with vanilla. When cool, beat in one pint of well-whipped cream. Line your dish with sponge cake and pour in the custard. —Mrs. J. B. Henslee.
Two quarts cream, five eggs, one and one-fourth coffee-cups pulverized sugar, three pounds peaches peeled and chopped fine. Beat whites and yolks of eggs separately. Any fruit preferred may be used. —Mrs. Guilbault.
One pint of milk, one pint of cream, one cup pulverized sugar, two eggs. Flavor to suit the taste. This makes three pints of cream. —Mrs. G. B. Harker.
Pour two quarts of boiling water over one can of sliced pineapple, steep one hour and strain. Add juice of six lemons and two cups of sugar. Put into freezer; when partly frozen, whip the whites of five eggs to a stiff froth, adding slowly after they are whipped four tablespoons pulverized sugar. Stir this slowly into freezer and freeze two hours. —Mrs. H. C. Dimick.
One quart of oysters, one and a half cups cream, one heaping tablespoon cornstarch. Salt and pepper to taste. Let the cream come to a boil, mix the cornstarch in a little milk and stir into the cream, add pepper and salt. Let the oysters come to a boil in their own liquor, and skim carefully. Drain off the liquor, and turn the oysters into the cream. —Mrs. H. D. Leonard.
Cut in inch pieces and cover with milk, to which, when boiling, add salt and a small piece of butter. Serve hot.
Pare, slice, cut in dice an inch square; boil until nearly done in as little water as possible. To one quart of turnips, add one tablespoon sugar, and salt to taste; when boiled quite dry, add two or three spoons of cream and a beaten egg. —Mrs. A. J. Lampshire.
One peck of green tomatoes, one pint green peppers, two quarts green cucumbers, four bunches celery and one ounce celery seed, one ounce mustard seed, five cents worth of turmeric in a bag, one large cup brown sugar, two heads of cabbage, one-fourth pound horse-radish. Sprinkle salt over cabbage and tomatoes, and let drain over night; rinse with water in the morning. Put seeds and turmeric in vinegar and boil, pour over the ingredients while hot.
Ten eggs, one large coffee-cup milk, a little salt. Beat the eggs very light, add the milk and salt. Pour into a hot skillet in which a large tablespoon of butter has been melted. When partly cooked, remove from fire and bake in oven until firm. Place a hot platter on top of omelette, invert quickly, and serve at once.
Fifty large, ripe tomatoes, six green peppers, six red peppers, eight onions and six garlics, eight tablespoons salt, eight tablespoons sugar, twelve cups vinegar, celery, cloves, cinnamon and allspice to taste. Chop peppers and onions very fine. Peel and chop the tomatoes. Boil two hours; stir while boiling.
Pare and cut the rind into thin pieces and place in a porcelain-lined kettle; to about five pounds of fruit, add two teaspoons salt, with sufficient water to cover, and boil until tender enough to pierce with a silver fork. Drain well, then take one quart of vinegar, two pounds sugar, and pour over the fruit. Scald the syrup and pour over the fruit for eight successive days, the ninth day add one ounce each stick cinnamon, whole cloves and allspice. Scald all together and seal up. Nicer if left to stand two or three months. —Mrs. L. A. Grover.
One-half loaf baker's bread dried and soaked in cold water; squeeze the bread well with the hands until all the water is out. Smother asmallonion in a large piece of butter, but do not brown it; add this to the bread, also one pound chopped veal, one-half pound tender pork, grated half nutmeg, pepper, salt, chopped parsley, three eggs, beating the whites to a froth and adding last. —Mrs. Werner.
Three-fourths pound raw veal, one-fourth pound raw salt-pork, three eggs, nine crackers, three teaspoons salt, one and a half teaspoons pepper, parsley. Chop very fine, and bake one hour. When cold, slice thin. —Mrs. W. H. Nash.
One bushel large, yellow cucumbers; peel, cut up lengthwise and remove seeds; sprinkle with salt and let stand twelve hours. Strain and thoroughly dry with a cloth; cover with cold vinegar and let stand for two weeks; pour off vinegar, dry cucumbers, put in a jar with a teacup of mustard seeds and spices. Boil sufficient vinegar to cover and pour over them warm. —Mrs. Werner.
Sprinkle a buttered dish with cracker crumbs, then put in a layer of oysters, some bits of butter, a little pepper and salt, and so on until the dish is full, leaving crumbs and butter on top. Pour over the top a little milk. Bake until of a light brown.
Shell the nuts and pour boiling water over them; let them stand a minute, then throw them into cold water; rub between the hands and the dark skin will come off.
One mountain trout or white fish, clean and wash well, sprinkle salt on the inside and out and let it stand over night; in the morning put into salt boiling water, boiling fifteen or twenty minutes. Lay on a platter sprinkled with chopped parsley and serve at once with hot potatoes boiled in salt water. For gravy, a large piece of butter melted but not boiled; pour the butter slowly into a tureen, leaving the salt in the dish. Add chopped parsley. —Mrs. Werner.
Stem three pints of ripe currants. Make a syrup of three parts of sugar to one of strong vinegar. Add currants, boil for a few minutes, stirring constantly to prevent burning. Spice with cinnamon and cloves. —Mrs. H. C. Dimick.
Try out small pieces of salt pork in a kettle. Cut up a medium-sized fish, slice thin four or five potatoes; add these to the salt pork in alternate layers; cover with boiling water and cook until soft. Season to taste, add an onion if liked, one large pint milk, and piece of butter. Let boil. Add a few Boston crackers (split) just before serving.
Wash the grapes, weigh, having equal weight of sugar and grapes; then pulp the grapes, put the pulp in a kettle and boil twenty-five minutes. Rub through a sieve; return this to the kettle, add the sugar, and boil thirty minutes, then put in the skins and boil ten minutes. —Miss R. H. Nash.
One pint flour, one cup milk, one egg, a large teaspoon baking powder, little salt. Make the batter soft, so as to drop in with a spoon. Cook about ten minutes. Be sure to have the soup boiling when you drop them in. Serve at once. —Mrs. W. H. Nash.
Drain the oysters. Mix some flour with part of the liquor, put the rest of the liquor on the stove, let come to a boil; add oysters and flour and let come to a boil again; add pepper and salt and piece of butter. Then fill dish with layer of sauer kraut and layer of oysters alternately. Serve at once. —Mrs. Werner.
Take seven pounds of fruit, three pounds sugar, one quart vinegar, one-half ounce each mace, cinnamon and cloves, and scald all together. Take out the fruit and boil the syrup down and pour over; repeat this for three days.
One-half peck tomatoes, three pints of good vinegar, three-fourths cup salt, three-fourths cup ground mustard seed, three peppers, handful celery seed, one tablespoon grated horse-radish. Mix well and bottle tight.
Chop one pound raw beefsteak and a piece of suet or pork the size of an egg. Add one-half pint bread crumbs or crackers, two eggs, six tablespoons cream or milk, a small piece of butter. Season with savory, marjoram, salt and pepper. Mix and make in a roll with flour enough to keep together. Bake. When cold slice thin.
Boil until quite soft three pounds of fish; pick in small pieces and lay upon a flat dish. Season with pepper and salt, add a small piece of butter. Turn upon the well-beaten yolks of four eggs a pint of scalding milk, and pour it over the fish. Beat to a stiff froth the whites and spread over the surface. Bake half an hour. —Mrs. W. H. Nash.
Run a quart of stewed ripe tomatoes through a colander, place in a porcelain kettle, season with butter, pepper, salt and sugar to taste. Cut thin slices of bread, brown on both sides, place on a platter, and when ready to serve, add a pint of sweet cream to the tomatoes and pour over the toast. —Mrs. A. J. Lampshire.
Cover cranberries with water and cook until soft; mash through a colander. To one pint of juice add one pound of sugar. Return to stove and boil one-half hour. Pour the hot liquid in moulds to cool. —Miss R. H. Nash.
Scald a pint of corn meal until of the consistency of mush; when cooked, cool with sour or buttermilk until about as thick as batter cake dough; then add one-half teaspoon each of salt and soda, two eggs, and a teaspoon of butter. Beat well and bake quickly. To be served in the dish in which it is baked, and helped with a spoon. —Mrs. Cooper.
One cup sugar, one egg; beat well together, add four tablespoons boiling milk. Flavor with vanilla. —Mrs. W. H. Nash.
Two cups New Orleans molasses, one cup sugar, one tablespoon vinegar, a piece of butter the size of a walnut. Boil twenty-five minutes, stirring constantly. Either pull it or pour out thin on pans. —Miss F. L. Raymond.
One pound of granulated sugar put in an iron spider; stir until free from lumps. Crush a quart of peanuts very fine and add just before taking from the stove. —Mrs. C. E. Dodge.
One large cup sugar, one-half cup molasses, one half cup milk, butter the size of an egg, one teaspoon cornstarch, one-fourth pound chocolate. —Miss R. H. Nash.
One cup milk, two cups molasses, one cup sugar, one and a half cakes chocolate, small piece of butter. Grate the chocolate and stir it into the milk when boiling, then stir in gradually the other ingredients. Try it as you would molasses candy, and when done and cooled a little, cut in squares half an inch.
Mix whites of two eggs and their bulk in water in a large bowl; beat very well, add a dessert spoon vanilla and about two pounds "XXX" confectioners' sugar (finest grade of powdered sugar), well sifted; beat well, and the paste is ready. Take half a pound of dates, remove stones, put in a piece of the candy paste and roll each one in granulated sugar.
For Fig Candy, split half a pound of figs, place a layer of the dough on a board (first sprinkle well with powdered sugar to prevent its adhering), then a layer of figs, again a layer of dough, and cut in squares.
Nuts of any kind may be made up into candy by using the meats for the foundation or inside of little balls of paste, and then roll in coarse sugar; set each kind out in a cool place to harden.
For Chocolate Creams roll any number of balls size of small marbles from the dough, and when they are hardened, dip with a fork into some Baker's chocolate melted on the stove. Be careful not to allow it to boil; better to melt it in a little cup placed in a pan of hot water on the stove. Or make a caramel of three-fourths pint sugar, one-third pint milk, two tablespoons butter, and one square chocolate. Boil twenty minutes and add one teaspoon vanilla. Remove from fire, place in a pan of hot water, and dip in the little balls.
Cocoanut Candy may be made by rolling out another portion of the dough on the floured board, sprinkle with cocoanut, roll a few times with the roller, and cut into squares.
A mixture of cocoanut and nuts chopped fine makes a delicious candy.
For English Walnut Candy split the walnuts, shape some of the dough into round flat balls, place a half of the nut on each and press firmly. Use hickory-nut meats for Hickory-Nut Candy.
To clean the silver spoons and forks in everyday use, rub them with a damp cloth dipped in baking soda, then polish them with a small piece of chamois skin.
Rub salt on the inside of your coffee pot when washing it, and it will remove the coffee and egg very quickly. Be sure to rinse it thoroughly before using it again.
Old lamp burners should be boiled often in strong saleratus water. Let them boil for an hour, polish them, and they will be as good as new, and will not trouble you by causing a smoky light.
Brooms become very brittle in this dry atmosphere; dipping them in hot suds every week will toughen them, so they will last much longer.
Cut old boot tops into pieces the right size, cover with calico, and you have a holder that will not heat the hand.
Four pounds sal-soda, one pound chloride of lime, one gallon water. Heat the sal soda in a vessel over the fire, add the water boiling. Boil ten minutes. Add the chloride of lime, having first reduced it to powder. When cold, bottle and cork the mixture. Rinse well after using.
Sulphuric ether, one drachm; chloroform, one drachm; alcohol, two drachms; deodorized benzine, two pints; oil of wintergreen, two drachms. Nice for cleaning kid gloves, grease spots, etc.