From MRS. JAMES R. DEANE, of California, Lady Manager.
This is a very simple, attractive and palatable dish for a luncheon table and may be used either warm or cold. Yours, cordially, Ingredients for one dozen: One-quarter pound macaroni; one pound filet of veal; one ounce butter; one ounce flour; one gill of white stock or milk; three eggs; pepper; salt, and a little cayenne to taste. Chop the veal and then pass it twice through a sausage cutter or mincing machine. Cook the butter and flour together for about ten minutes; then add the milk or stock; then turn on a plate to cool; then add the minced veal; then add the seasoning; break the eggs in one by one; stir well. Boil the macaroni in salt and water until soft; drain it well and cut into rings about one-quarter inch long; have some small cups shaped like egg-cups; grease the sides slightly and place in the bottom of each cup a circular piece of cold boiled ham, fitting closely. Then arrange the macaroni on the sides, the open part to the side of the cup; then fill each cup with the chopped veal; cover with a greased paper and steam for twenty minutes. If eaten warm, use any gravy that may be used with veal. Will keep for two or three days.
From MRS. T. J. BUTLER, of Arizona, Lady Manager.
Take a knuckle of veal; boil two hours in sufficient water to cover it; when thoroughly cooked, remove the meat and thicken the gravy with one tablespoonful of flour; add a little salt and one egg, well beaten; pour over the meat and serve hot with slices of lemon.
From MRS. WHITING S. CLARK, of Iowa, Lady Manager.
Three pounds raw veal, chopped fine; two-thirds cup butter or its equivalent of salt pork, chopped; three eggs, well beaten with tablespoon milk; four Boston crackers, pounded fine; two even teaspoons pepper; one teaspoon sage; one tablespoon salt. Mix well in a loaf and bake two-hours. Baste often with butter and water.
From MRS. SCHUYLER COLFAX, of Indiana, Alternate Lady Manager-at-Large.
It gives me great pleasure to send you the recipes you request, and thus further, in this small way, your unique and most generous project. The recipe for sweetbread croquettes is from Mrs. Henderson's Practical Cooking and Dinner Giving, but as it is the best one that I have ever tried, I send it. Cordially yours,
Two pair of sweetbreads blanched and cut into dice. Half a box of mushrooms also cut into dice. Make a sauce by putting into a sauce pan one and a half ounces of butter, and when it bubbles, sprinkle in two ounces of flour, mix the butter and flour well together and cook thoroughly; then put in a gill of strong stock; stock for this is best made of chicken with some pieces of beef and veal added, or a gill of cream may be used instead of the stock. When the flour, butter and stock are well mixed, put in the sweetbreads and mushrooms and stir over the fire until they are thoroughly heated. Now take them off the fire, add the beaten yolks of two eggs, return to the fire long enough to set the eggs but do not allow them to boil. When cool, form into croquettes, roll first in cracker or bread crumbs, then in egg, and again in crumbs and fry in boiling lard.
From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico.
Soak and blanch your sweetbreads, cut them into equal sizes and remove the skins and little pipes. Take about three dozen fine oysters, strain off the liquor. Put the sweetbreads into a stew pan and cover them with the oyster liquor; add also, if you have it, three large spoonfuls of gravy of roast veal and a quarter of a pound of fresh butter cut into bits and each bit rolled in flour. When the sweetbreads are done put in the oysters and let them cook for about five minutes and take them out again; add at the last two wineglasses of sweet cream; stir up well for a few minutes and serve in a hot dish.
From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.
Take all the fat off sweetbreads; throw into boiling water; add one teaspoonful of salt and let stand on fire for twenty minutes; take from fire, remove all skin and pick to pieces. Put a tablespoonful of butter in a pan and let melt, add tablespoonful flour and one-half pint of cream; stir until it boils, add sweetbreads and five mushrooms chopped fine, one-half teaspoonful of salt and a little pepper. Serve in patties or paper cases.
From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.
One pound sweetbreads. Soak them one hour in salt water; boil till tender in salt water in which an onion has been put. One can mushrooms ("champignons") cut into small pieces, stew a bit till tender and mix with sweetbreads after they are boiled till tender and cut into small pieces. One pint cream, one tablespoonful butter, one tablespoonful flour. Cream the butter, mixing with the flour till smooth; stir with the cream, add one tablespoonful of Worcestershire sauce and stir together over the fire until it boils, then pour it over the sweetbreads and mushrooms. Serve in shells or cases. Can be used also without mushrooms if desired.
From MISS WILHELMINE REITZ, of Indiana, Lady Manager.
Wash one pair of sweetbreads; throw them into boiling water and simmer gently twenty minutes; then throw them into cold water to blanch and cool. When cool pick them into small pieces, rejecting all the fine membrane. Chop fine a half can of mushrooms. Put a large tablespoonful of butter in a sauce pan to melt without browning; add an even tablespoonful of flour, mix until smooth; add a half pint of cream, stir continually until it boils; add a half teaspoonful of salt, a dash of white pepper; the mushrooms and sweetbreads mix and stand over boiling water for five minutes. Serve in paper cases, silver shells or in puff-paste cases.
From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice PresidentBoard of Lady Managers.
Joint the chicken; cut in small pieces; remove the skin; put into tepid water. Have ready a frying pan with hot melted butter; put the chicken into the pan and fry to a delicate brown; then put into a kettle, cover with water and boil very slowly for an hour. Season. Remove chicken and thicken gravy with flour.
JAMBOLAYA. (A Spanish Creole Dish)
From MISS KATHARINE L. MINOR, of Louisiana, Fourth Vice PresidentBoard of Lady Managers.
Cut up the remains of a chicken or turkey, cover with water, and stew until the substance is extracted; then shred the meat. Wash one pound of rice carefully and set aside. Put one tablespoon of lard into a porcelain-lined saucepan; add a small spoon of finely chopped onion and a tomato; then put in the shredded fowl and liquid in which it was boiled, adding the rice, red pepper and salt; sufficient water must be added to cover the rice, which must cook and steam until soft, but not wet or like mush.
From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.
Take eighteen fresh chicken livers; dry well; season with pepper and salt; cut each liver in two pieces. Prepare six slices of lean bacon, broil one minute; cut each slice into six pieces. Take six silver skewers; run the skewer through the centre of the piece of chicken liver, then through a slice of bacon, until each skewer is filled with alternate slices of chicken liver and bacon. Roll each one in olive oil, then in bread crumbs, and broil five minutes on each side over moderate fire. Arrange on hot dish, pour Maître d'Hotel butter over them. Garnish with watercress and serve.
From SEÑORA DON MANUEL CHAVES, of New Mexico.
Primeramente se pone a herbir el pollo hasta que este bien cosido y despues so frie una poca de cobolla en manteca junto con el arroz y se le hecha pimienta entera y se le anade el caldo, colado, en que se cosio el pollo. Despues se anade el pollo cortado en pedazos pequeños y se le hecha sal.
Lomismo que con arroz, con la excepcion que en lugar de arroz se le echan tomates.
Lomismo, con la excepcion que en lugar de echarles azucar, canela y pasas se les echa en el medio carne con chile y sal.
From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.
Boil the chicken until very tender; pull the meat from the bones in flakes; remove all the skin and cut the meat into very small pieces. Take one-half pint of the chicken broth, one teaspoonful of minced onion, the same of minced parsley, two tablespoons of butter rubbed into same quantity of flour, let this cook for a few moments and add one-half pint of cream or rich milk. Season the meat with a little cayenne pepper and some salt; add to this a small box of truffles, cut fine, also a box of mushrooms thinly sliced; stir all this into the sauce. If there should not be enough to cover the meat, add more broth, cream, butter and pepper, little by little, until you have enough sauce and of the right consistency. It should be as thick as rich cream. When cold add a claret glass of sherry wine. Before taking from the fire, add to it two more tablespoons of butter, a little at a time, never add all at once, it may oil it. Fill the shells, sprinkle bread crumbs on top and about twenty minutes before ready to serve them, place in a very hot oven to brown. Must notstand after cooked.
From MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.
Breast of a large turkey; five sweetbreads; one and one-half pint of milk; one-half pound butter; five tablespoonfuls of flour; two eggs. Chop the turkey and sweetbreads very fine, using a silver knife for chopping the sweetbreads. Beat the whites and yolks of the eggs separately as you would for a cake. Mix the eggs, butter, flour and milk in a porcelain vessel and cook until the mixture comes to the consistency of cream sauce; and that it may cook smoothly, it will be necessary to make first a thick paste of the flour by stirring into it a very small quantity of the milk, gradually thinning it with more of the milk. While cooking it must be stirred constantly, and as soon as it is sufficiently thick add to the mixture the chopped turkey and sweetbreads and cook the whole for two minutes longer. Use no seasoning but pepper (white or cayenne) and salt to the taste. This quantity will make twenty-two large croquettes, which are prettiest moulded in a pear-shaped wine glass. With a little practice you can mould them in your hand. Have ready some cracker crumbs rolled very fine and dust like. Fry the croquettes in boiling lard and enough to cover them. When a rich brown take them out and place on sieve or brown paper to rid them of the surplus grease. Run them into a well heated oven for a few minutes before serving. Put a teaspoonful of cream sauce on the top of each croquette.
From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.
Chop one-half pound chicken quite fine; add one teaspoonful salt; one saltspoonful pepper; one saltspoonful celery salt; one teaspoon lemon juice; one tablespoon chopped parsley and a few drops of onion juice; moisten with the thick cream sauce.
Thick Cream Sauce—Melt two tablespoons butter; add two heaping tablespoons cornstarch; one teaspoon salt and one saltspoon pepper; add slowly one pint hot cream and beat well.
From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico.
First prepare your puffs by the following recipe. Ingredients: Two cupfuls of milk, two of flour, two eggs and a piece of butter the size of an egg melted; a little salt; heat the eggs separately and well; add the milk to the yolks, then the flour and so on, the whites last; beat all well together. They may be baked in teacups. This quantity will make about a dozen puffs.
Curry of Chicken—Buy a young chicken, cut it into pieces, leaving out all the bones; season with pepper and salt to taste; fry them in butter until well done; cut an onion fine, which fry in the same butter until brown; add a teacupful of clear stock, a teaspoonful of sugar. Take about a tablespoonful of curry powder and a little flour, mix and rub together with a little of the stock until quite smooth; add to the sauce pan; put in the chicken and let it boil for a few minutes; just before taking out add the juice of half a lemon. When this is all ready proceed to fill puffs while hot and serve immediately. Garnish puffs with parsley and serve a dish of cold slaw with it.
From MISS FLORIDE CUNINGHAM, of South Carolina, Lady Manager.
Select a good fat hen, one pound of bacon strip, and one dozen whole black peppers, and boil together until quite done. Take them out of the pot, and put into the liquid left a pint and a half of rice, seasoned with a dessertspoonful of salt, boil twenty minutes, drain from it any of the juice that may remain, and place the pot again on the range, where the rice cannot burn, but where it will have the opportunity to dry thoroughly—each grain remaining apart. Keep the chicken hot and brown the bacon in the oven. When the rice is ready serve in an open dish, place the chicken on the top and pour over it a rich sauce of melted butter and hard boiled eggs chopped fine. The bacon can be sliced very thin and served with lettuce as a course.
From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President of StateBoard and Lady Manager.
Cut the chicken in pieces and stew in as much water as will cover it. Add a bunch of sweet herbs, white pepper and onions. When cooked, add the yolks of six eggs, glass of white wine, chopped parsley, butter, and tablespoonful of cream, all beaten together.
From MRS. HELEN A. PECK, OF MISSOURI, Alternate Lady Manager-at-Large.
An ordinary turkey weighing eight to ten pounds requires at least two hours for proper and thorough cooking. Prepare your fowl and rub dry with a clean towel; then mix a little pepper and salt and rub both inside and outside of the turkey before putting in the dressing. Grate stale bread, about three cups; then add a small teaspoon of pepper and the same amount of powdered sage or sweet marjoram, salt and a little salt fat pork chopped very fine or a piece of butter the size of an egg; use warm water to mix the whole to the consistency of thick batter; beat an egg and stir into it the last thing; stuff the breast with half of the dressing, then sew up with coarse white thread and put the remaining dressing into the body and sew up. Take skewers of wood or iron and pin the wings closely to the sides, then turn the neck back and pin that firmly. One can use twine and tie them if they haven't the skewers. Force the legs down and tie tightly to the body before placing the turkey in the dripping pan with nearly a pint of water. Have a brisk fire and baste the turkey at least every fifteen minutes with these drippings. This frequent basting is of great importance as it keeps in the juices and allows thorough cooking. Turn the turkey two or three times during the cooking. During the last half hour dredge with flour and butter freely. The crisp pasty look so desirable and appetizing comes from this. Cook gizzard and liver in a sauce pan on the stove until thoroughly tender, then chop very fine and put them in the gravy to boil thoroughly in the dripping pan in the gravy which is delicious, and to be served from a tureen.
From MRS. W. H. FELTON, OF GEORGIA, Lady Manager.
Bread crumbs and cold rice, equal quantities; season with pepper, onion and salt to taste, mixing well with cup of butter and yolks of three hard boiled eggs; dress the outside with circles of white hard boiled eggs and sprigs of parsley or celery.
From MISS ELOISE L. ROMAN, OF MARYLAND, Alternate Lady Manager.
Two quarts of water to one quart of fresh chestnuts. If dried they should be soaked several hours in cold water. Boil from three- quarters to one hour. Abut five minutes before they are done add a handful of salt. Peel and skin, serve hot, browned in butter, or cold with salad dressing and equal parts of chopped celery. When parboiled and skinned with salt and a little pepper it makes an excellent dressing for turkeys.
From MRS. WILLIAM REID, of Maryland, Lady Manager.
Wild ducks, canvassback, redheads, etc., are roasted without stuffing. After they are picked and thoroughly cleansed, roast them in a tin kitchen before a hot fire or in a quick oven for twenty-one minutes. They should be well browned on the outside, but the blood should run when cut with a knife. Unless underdone the flavor of the duck is destroyed. Fried hominy is generally served with wild duck; and fresh celery. Currant jelly is sometimes used.
From MRS. RUFUS S. FROST, of Massachusetts, Lady Manager.
Prepare the birds with great care; place in baking tin and put in oven. Pour into the tin enough water, boiling hot, to cover the bottom of the tin or bake pan; cover the bake pan with another tin; keep them closely covered and let them cook very steadily until tender, adding from time to time enough boiling hot water to keep birds from burning, or evenstickingto the tin. When very tender remove from the oven and from the bake pan, carefully saving all the liquid in the pan, which you set on top of the stove, which is the foundation and theflavorfor your sauce or gravy which you makein thispan for your birds after they are broiled. Have in an earthen dish some melted butter; dip the birds in the butter and then in Indian or corn meal and put on the gridiron to brown and finish cooking; keep them hot as possible until you serve. Arrange nicely trimmed pieces of toasted bread on the heated platter, put on each piece a bird, pour over and around the birds on the platter a sauce which you makeinthe bake pan in which your birds were semi- cooked, and which you have kept on top of the range while your birds were broiling. Pour into this pan ofliquidor "juice" one teacup sweet cream, and thicken with one tablespoon butter, yolk of one egg and two tablespoons of Indian meal; let it boil up once just to thicken, and pour boiling hot onto the birds and toast on platter, saving some to send in separate serving dish. If you prefer flour to the corn meal to dip the birds in after the melted butter bath, use flour also to thicken the sauce or gravy, which should be a brown sauce or gravy and is generally brown enough if made in roasting pan. A prize cook in Washington once confided to me that "a leetle last year's spiced pickle syrup am luscious flavor for gravy of the wee birds, robins, quail, snipe and them like." Alas! In the same moment of flattering triumph forme, she added—triumphantly onherpart also—"Lor, chile, I'se de only one libing dis day dat knows nuff to use that same, sure!"
From MRS. E. S. THOMSON, of Maryland, Lady Manager.
Do not wash prairie chickens. Cover this breasts with very thin slices of bacon, or rub them well with butter; roast them before a good fire, basting them often with butter. Cook twenty minutes, salt and pepper them, and serve on a hot dish as soon as cooked.
Sauce for the above—First roll a pint of dry bread crumbs and pass half of them through a sieve. Put a small onion into a pint of milk and when it boils remove the onion and thicken the milk with the half pint of sifted crumbs; take from the fire and stir in a heaping teaspoonful of butter, a grating of nutmeg, pepper and salt. Put a little butter in a sautée pan, and when hot throw in the half pint of coarser crumbs which remained in the sieve; stir them over the fire until they assume a light brown color, taking care that they do not burn, and stir into them a pinch of cayenne pepper. For serving, pour over the chicken, when helped, a spoonful of the white sauce and on this place a spoonful of the crumbs.
From MRS. GOVERNOR BAGLEY, of Michigan, Lady Manager-at-Large.
_I regret that the long distance I am from home prevents me from sending you many valuable recipes I would be glad to contribute to your book. One, however, occurs to me that you may consider worthy a place, and, I assure you, makes a very delicious dish.
Sincerely yours,_
While cooking vegetable oyster put in the kettle a small piece of codfish. This adds very much to its flavor and delicacy and makes a delicious dish out of what would otherwise be an almost tasteless vegetable. The codfish should, of course, be removed before sending to the table.
From MRS. MYRA BRADWELL, of Chicago, Lady Manager.
Serve the cauliflower with one cup of drawn butter in which has been stirred the juice of a lemon, and a half teaspoonful of French mustard, mixed up well with the sauce.
From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice-President, Board of Lady Managers.
Slice six raw potatoes as thin as wafers. This can be done with a sharp knife, although there is a little instrument for the purpose, to be had at the house furnishing stores, which flutes prettily as well as slices evenly. Lay in ice water a few minutes; then put a layer in the bottom of a pudding dish, and over this sprinkle salt and pepper and small bits of butter; then another layer of potatoes and so on until the dish is full. Pour over this a pint of milk, stick bits of butter thickly over it, cover the dish, set it in the oven, bake half an hour. Remove the cover if not sufficiently brown.
From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.
Take large sweet potatoes; parboil them slightly and cut them in transverse slices. Prepare a deep baking dish and cover the bottom with a layer of slices; add a little butter, a very little sugar and nutmeg. Strew over this a few bits of orange peel and add a little juice of the orange. Fill the dish in like manner, finishing with fine shred of orange peel. Bake until tender and you will have a dish to satisfy an epicure.
POTATO PUFF. (A la Geneve)
From MRS. H. F. BROWN, of Minnesota, Lady Manager.
Whip mashed potatoes light and soft, with milk, butter and two raw eggs; season with pepper and salt, and beat in a few spoonfuls of powdered cheese. Pile upon a bake-dish and brown nicely. Serve in dish.
From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager.
Four large mealy potatoes, cold. Mash them; add two tablespoons of fresh, melted butter, pinch of salt, a little pepper, one tablespoon of cream. Whip it for about five minutes or until very smooth and light. Make into forms, roll them in a beaten egg and bread crumbs. Fry in boiling lard.
From MRS. E. J. P. HOWES, of Michigan, Lady Manager.
Peel potatoes thin; put into boiling water with a little salt added. Cook until tender; drain off the water and remove the cover a few moments to dry the potatoes; turn into an earthen dish that has been heated, and beat up with a wire heater or silver fork, moistening the whole with cream; or, if not available, milk with a little butter will answer; salt to taste and mold in any desired form when it is ready to serve. A wooden masher in apt to make it heavy, while beating will make it light and creamy.
From MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager.
Soak one quart of small, dry beans over night. Parboil in the morning and place in earthen jar, with salt and pepper to taste. Add one-half teaspoon soda and two tablespoons of molasses; also a small piece of salt pork. Cover with water and bake eight hours, adding boiling water as needed.
From MRS. MARIAN D. COOPER, of Montana, Alternate Lady Manager.
Soak beans over night; cook one hour in water, leaving very little water when done. Just before serving season with pepper, salt, cream and butter and heat thoroughly.
From MRS. GOVERNOR RICKARDS, of Montana, President State Board andLady Manager.
Select large-sized, smooth and round tomatoes. Cut from the stem end a slice and lay aside. Scoop all the inside of tomato out, being careful not to break through; add half as much cracker or bread crumbs; season highly with salt and pepper; add plenty of butter, a dash or two of cayenne; put on the stove and cook for ten minutes. Now fill the hollow tomatoes with this dressing; when full, add four or six whole cloves, putting them on top of the dressing; either pile up high or make level and put on the sliced top. Place tomatoes in a large baking pan, with a little hot water to prevent sticking. Bake fifteen minutes.
From MRS. AUGUSTA TRUMAN, of California, Lady Alternate-at-Large.
Select smooth, medium-sized tomatoes; make a small aperture at the stalk end; remove the pulp and seeds with a spoon and put into a sieve to drain. Chop equal parts of cold chicken and veal and one green pepper; add a well-beaten egg, half cup grilled bread crumbs, piece of butter, pepper, salt, sage and a suspicion of onion; mix well together; moisten with some of the juice; fill the tomatoes; bake half an hour in a moderate oven. Serve each tomato on a lettuce leaf. This makes a pretty as well as a savory entrée.
From MISS MARY H. KROUT, of Indiana, Alternate Lady Manager.
Take one quart of firm ripe tomatoes; stew one hour and a half over an even fire and stir frequently to prevent scorching; then add half a cup of bread crumbs, one teaspoonful of sugar, salt to taste, a pinch of cayenne pepper, a heaping tablespoonful of good butter and half a cup of sweet cream. Boil together twenty minutes and serve hot.
From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager.
Boil until perfectly done; then pour melted butter, salt and pepper over and serve hot.
From MRS. M. R. LEE, of Mississippi, Lady Manager.
Wash, scrape, and slice about half an inch thick; have a skillet prepared with half pint hot water and a tablespoon butter; add the parsnips, season with salt and pepper, cover closely and stew until the water is cooked away, stirring occasionally to prevent burning. When done the parsnips will be of a creamy, light brown color.
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
Cut off the small end of the pepper; make a slit down the side; remove all the seeds. Mince fine cold chicken, veal or shrimps, and add a little stale bread soaked in water and well squeezed to dry it; one- half teaspoonful minced onion; a little minced parsley, pepper, salt and one tablespoonful butter. Put a large tablespoonful of butter in a spider and heat the dressing for the peppers in it for a few minutes; then stuff them, tie on the tops and the sides together also. In a sauce pan put a heaping tablespoonful of butter; when hot add one-half tablespoonful of flour, which brown in the butter; add a little onion minced fine and a cup of water; put in the peppers, cover closely and let them simmer slowly until tender; when done, add one tablespoonful of butter, pepper and salt to taste.
From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager.
One teacup milk, three eggs, one pint green corn grated very fine, a little salt and as much flour as will make a slightly stiff batter; beat the eggs, the yolks and whites separately. To the yolks of the eggs add the milk, corn, salt and flour; beat the whole very hard, then stir in the whites of the eggs and the oysters; after having dredged them in a portion of the grated corn, drop this batter, a spoonful at a time, into hot lard and fry until done.
From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.
Pare the egg plant and cut in very thin slices; sprinkle each slice with salt and pepper; pile them evenly; put a tin plate over them and on this stand a flatiron to press out the juice. Let stand one hour. Beat an egg lightly and add to it a tablespoonful of boiling water; dip each slice first in this and then in bread crumbs. Put three tablespoonfuls of lard into a frying pan; when hot sauté the slices, a few at a time; brown one side then turn and brown the other. As the fat is consumed add more, waiting each time for it to heat before putting in the egg plant. Drain on brown paper and serve very hot. Tomato catsup should be served with it. (Mrs. Rohrer's Cook Book.)
From MRS. SAM S. FIFIELD, of Wisconsin, Alternate Lady Manager.
Five tablespoons of grated cheese, one of flour, one of butter, one egg, one-half cup of cream, salt and pepper; put over the fire and stir until the cheese is dissolved. Boil one-fourth package of macaroni in suited water about fifteen minutes, drain, cover with milk and boil again. Stir all together and bake until brown.
From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.
Wash and pick thoroughly one quart of rice; put in pot containing two quarts of boiling water; salt to taste; let the rice boil for fifteen minutes; then pour off all the water that has not been absorbed by the rice and place the pot on back of stove to steam; stir occasionally until grains of rice separate.
From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.
After removing all soft berries, wash thoroughly; place for about two minutes in scalding water, remove, and to every pound of fruit add three-quarters of a pound of granulated sugar and a half pint of water; stew together over a moderate but steady fire. Be careful tocoverandnot stirthe fruit, but shake the vessel. If attention to these particulars be given the berries will retain their shape to quite an extent, which materially adds to their appearance on the table. Boil from five to seven minutes; remove from the fire; turn into a deep dish, and set aside to cool. If strained sauce be preferred, one and a half pounds of fruit should be stewed in one pint of water for ten or fifteen minutes or until quite soft; then strain through a colander or fine wire sieve; add three quarters of a pound of sugar and return to the fire and boil three minutes, stirring constantly; set away to cool, when it will be ready for use.
From MRS. L. BRACE SHATTUCK, of Chicago, Lady Manager.
Beat separately and very lightly the whites and yolks of eight eggs. To one tablespoon of flour add one-half teaspoon of baking powder and one-half cup of sweet milk. Add the beaten yolks and lastly the beaten whites of the eggs. Have ready a hot frying pan, with a generous amount of melted butter, into which pour, a cupful at a time, the mixture. As soon as itsets, lift carefully the one half over upon the other, and when done remove to a hot plate and serve immediately. This omelet is exceedingly light and is sufficient for four or five persons.
From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager.
Grate twelve ears of boiled corn. Beat five eggs until light and stir into the corn; season with pepper and salt, and one tablespoon butter; fry until brown. If fried in small cakes with a little flour and milk stirred in to make a batter, it will be found excellent.
From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.
Have a teacupful of very finely minced ham prepared for use as soon as the eggs are ready. Beat the whites of eight eggs separately and have the yolks beaten the same length of time as the whites. We always put the eggs in the refrigerator over night if the omelet is to be used for breakfast, for the eggs will beat much better if thoroughly cold. We use the same amount of flour and milk as of ham, but moisten the flour with milk until it is of the consistency of cream, pouring in the milk and flour with the yolks of the eggs. Add lastly the whites, beaten stiff, alternating with the finely minced ham and whites, until all are combined. Do not stir around in one direction, but lift the yellow mixture up through and into the white. Get it into the oven as soon as possible, which must be blazing hot. If baked in a bread tin it will usually rise to double the amount. If you prefer baking on the top of a stove, have your frying pan hot, with plenty of butter, and turn the omelet as soon as the edges are cooked. Great care must be taken not to have the pan keep too hot after the cooking begins, for nothing burns so quickly as egg, and if scorched the delicate flavor is lost. Plain flour can be used with the proper proportions of baking powder.
Omelet must be eaten directly after it comes from the fire to be tasted at its best. A little chopped parsley may be added as a flavoring, but it need not he chopped so finely as the ham.
From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.
Four eggs, well beaten; four tablespoons milk; two tablespoons melted butter. Bake in a quick oven, in buttered round jelly tins, and when browned, turn half over and send to the table hot.
From MRS. RALPH TRAUTMANN, of New York City, First Vice-PresidentBoard of Lady Managers.
Boil twelve eggs for twenty minutes; cut in halves; take out the yolks and mash to a paste, adding one onion chopped fine, butter size of an egg, one-half cup of milk, a little chopped parsley, with salt and pepper to taste. Mix well; roll this paste into balls and refill the empty halves, joining the cut eggs together again with the white of a raw egg. Roll the stuffed eggs in beaten yolk and cracker crumbs, and brown in boiling lard, same as crullers. Drain well and serve on toast or lettuce leaves.
From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.
Boil any number of eggs very hard, turning over carefully in the water several times to prevent their being unevenly cooked; put into cold water a few moments and then take off shells; cut in halves carefully and take out the yolks; mash these fine with a silver spoon (use asilverknife for cutting and filling) and add to them as much good mayonnaise dressing as may be required to make a smooth paste with which fill the empty halves; put them evenly together, fasten with toothpicks, and wrap each egg in white tissue paper and put in the ice chest until ready to serve.
From MRS. HELEN A. PECK, of Missouri, Alternate Lady Manager-at-Large.
Escalloped eggs makes a savory dish and this is how to prepare them: Put half a dozen eggs into a sauce pan of boiling water and keep the pan where it will be hot for half an hour, but not where the water will boil. At the end of the prescribed time lay the eggs in cold water for five minutes, and then remove the shells. Cut the whites into thin slices and rub the yolks through a coarse sieve. Mix both parts lightly, and after putting the mixture into an escallop dish pour over it a sauce made as follows: Put two tablespoonfuls of butter into a frying pan, and when it has been melted add a heaping tablespoonful of flour. Stir until the mixture is smooth and frothy, then gradually add a pint of cold milk. Boil up once and season with salt and pepper. After pouring the sauce over the eggs spread a large cupful of grated bread crumbs on top of the dish and cook for fifteen minutes in a hot oven. If care be taken to prevent the eggs from boiling at any time during the thirty minutes the dish will be delicate and digestible.
From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.
Have never seen this recipe for preparing an egg for invalids or convalescents, so I venture to add it on account of its excellence. Some people dislike the taste of raw egg, and would find it palatable in other ways than beaten up with wine, or taken in a glass of sweetened milk. Prepare a cup of coffee to the taste, with cream and sugar, keeping it very hot until ready for the egg, which must be beaten thoroughly in another cup, and the prepared coffee added by degrees to the egg; drink it hot, and you will never want to take coffee again without the addition of egg.
From MRS. CHARLES PRICE, of North Carolina, Third Vice President,Board of Lady Managers.
Lobsters are done when they assume a red color, which will only require a few minutes hard boiling. Remove the skin and bones, pick to pieces with a fork, marinate them,i.e., place in a dish and season with salt, pepper and a little oil, plenty of vinegar and a little onion cut up; then cover and let stand two or three hours. Cut up hard boiled eggs for a border, line the bottom of the dish with lettuce leaves, place the lobster on the dish in a ring. Mayonnaise can be used if desired, but the lobster is excellent without it.
From MRS. A. M. PALMER, of New York, Alternate Lady Manager.
Ingredients: One fowl (boiled); one cucumber; two heads lettuce; two beets (boiled). Dressing made according to the following recipe: One teaspoonful mixed mustard; one-half teaspoonful sugar; four tablespoonfuls salad oil; four tablespoonfuls milk; two tablespoonfuls vinegar; cayenne and salt to taste; add the oil, drop by drop, to the mustard and sugar, mixing carefully; next add milk and vinegarvery gradually, lest the sauce curdle, and the seasoning. Place the shredded chicken on a bed of lettuce, and pour the dressing over it. Around the edge arrange rings of hard boiled eggs, sliced cucumber and beet root.
From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.
Cut one chicken into small pieces (not too small); boiloneegg hard and pulverize the yolk (cut the white into the chicken); add the beaten yolks ofthreeraw eggs; one-half teaspoonful each of ground mustard, white pepper, salt, sugar and celery salt or seed, the juice of one lemon, one tablespoonful melted butter, one tablespoonful salad oil (some prefer all butter); beat all well together until light and pour into one gill of boiling vinegar and let all cook until thick as cream, stirring constantly to avoid curdling. Whencoldpour over your chicken, to which has been added as much chopped celery, and salt and pepper to taste.
From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.
As the Irishman would say, turkey makes the best chicken salad. Boil till well done. Use only the white meat, which cut with sharp scissors into pieces about one-half inch square; add an equal quantity of celery cut in same manner, sprinkling over it salt and pepper. Put in a cold place till two hours before serving, when add the following dressing: For one chicken take three eggs, one cup of vinegar, one cup of sweet milk, one-half cup butter, one tablespoon made mustard, salt, black and red pepper, beat eggs, melt butter; stir all together over a slow fire till it thickens; when cool beat into it one cup of cream. Serve salad on crisp, well-bleached lettuce leaves, on the top of each putting a small quantity of the following mayonnaise dressing: The yolks of two uncooked eggs, one tablespoon salt, beat with an eggbeater, adding gradually pure olive oil till one pint is used. When the mixture becomes too thick add, as required, one teaspoon of vinegar or lemon juice. If the oil is well incorporated by thorough beating, this dressing will keep an indefinite time.
From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
One pint of cold boiled potatoes, cut in slices; one-third the quantity of cold boiled beets cutfine; one-third the quantity of green peas (winter beets and canned peas are as good as fresh ones); sprinkle with salt and pepper, then pour over it a French dressing made of a saltspoonful of salt, one of black pepper, a teaspoonful of onion juice or grated onion, three tablespoonfuls of olive oil and one of vinegar; mix thoroughly and set aside. When ready to serve spread over it a thick mayonnaise dressing and garnish with slices of beet, cut in shapes, hard boiled egg and parsley; if made in summer a border of crisp lettuce leaves is an additional garnish. If the quantity of vegetable is increased the amount of dressing must also be doubled or the salad will be dry. A small portion of the mayonnaise mixed with the vegetables also is an improvement.
From MRS. CAROLINE E. DENNIS, of New York State, Alternate LadyManager-at-Large.
String the beans and boil them whole; when boiled tender and they have become cold, slice them lengthwise, cutting each bean into four long slices; season them an hour or two before serving, with a marinade of a little pepper, salt, and three spoonfuls of vinegar to one spoonful of oil. Just before serving, drain from them any drops of superfluous liquid that may have collected and carefully mix them with a French dressing. This makes a delicious salad.
French Salad Dressing—One tablespoon of vinegar; three tablespoons of olive oil; one saltspoon of pepper, and one saltspoon of salt. (This is half a spoon too much pepper for Americans.) Add a trifle of onion, scraped fine, or rubbed on the salad bowl, if it is desired at all. Pour the oil, mixed with the pepper and salt, over the salad; mix them well together; then add the vinegar, and mix again. Serve on a leaf of crisp lettuce.
From MRS. GENEVIEVE M. GUTHRIE, of Oklahoma, Lady Manager.
For four or six people. Cut into dice six medium sized potatoes (boiled); three medium onions; salt and pepper them to taste; pour over and mix well the following dressing: Three well beaten eggs, three large tablespoonfuls of strong vinegar, a lump of butter size of a walnut, pinch of salt, pepper and mustard (unmixed); put on the stove and cook to a thin custard, stirring constantly.
From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.
Six tomatoes, one-half cup of mayonnaise dressing, the crisp part of one head of lettuce. Peel the tomatoes and put them on the ice until they are very cold; make the mayonnaise and stand it on the ice until wanted; wash and dry the lettuce. When ready to serve, cut the tomatoes in halves, make twelve little nests with two or three salad leaves each, arrange on the dish, place half a tomato in each nest, put a tablespoonful of mayonnaise on each tomato and serve immediately.
From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager.
Rub through a coarse sieve one can of tomatoes; cover with cold water a half box of Cox gelatine and let it stand a half hour or more; then pour in enough hot water to thoroughly dissolve it; then mix with one full pint of the strained tomatoes; add a little salt; pour into small round moulds and put in a cool place to harden. Serve on lettuce leaves with mayonnaise dressing.
From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.
Mix together one-half cup of sugar, one teaspoonful of mustard, one teaspoonful of salt, one-half teaspoonful black pepper; then add three well beaten eggs, one-half cup of vinegar, six tablespoonfuls of cream, three of butter. Cook the same as boiled custard in a kettle of water; when cold add the cabbage chopped fine.
From MRS. MARY C. BELL, of Florida, Lady Manager.
Pour boiling water over a large mackerel and let stand for ten minutes; take out and dry thoroughly by draining on a sieve or clean towel. Remove the head, tail and fins, and skin and bones. Shred the fish finely and mix with one large onion, well chopped. Add mustard, vinegar, and pepper to taste. Serve as salad, with young lettuce leaves, and garnish with hard-boiled eggs, sliced. This is a delightful relish with thin-sliced bread and butter, and is called "Salmagundi."
From MISS LORAINE PEARCE BUCKLIN, of Rhode Island, Alternate LadyManager.
Three eggs, beat yolks and whites separately. To the beaten yolks add one tablespoonful of mustard, two tablespoonfuls of sugar, one teaspoonful of salt. To the beaten whites of the eggs add one cup of cream; beat this thoroughly together, pour the yolks, mustard, sugar and salt into this and put the dish containing it over the teakettle when the water boils. When the mixture begins to harden around the edge, pour in a cup of vinegar; stir it all the time it is over the kettle. After you add the vinegar take it from the heat and set in a dish of cold water to cool.
DOUGHNUTS & FRITTERS
From MISS FRANCES E. WILLARD, of Illinois, Lady Manager.
_To tell you the truth, I never knew anything about cooking or had a particle of taste for it, but I will send you the recipe for her famous 'doughnuts,' written out by my beloved mother, and I think about the last communication she ever prepared for the press; it was in March of last year. There is nothing specially valuable about the recipe except that it is good and decidedly old-fashioned. I used to think there was nothing so toothsome as mother's 'fried cakes,' for so we called them on the old Wisconsin farm.
Believe me, yours, with all good wishes, Frances E. Willard_
Take a little over one pint of rich, sweet milk, into which put two- thirds of a teacup of sugar and a little salt. Sift as much flour as you think will be required, into which mix four heaping teaspoonfuls of best baking powder. Stir into the milk and sugar six tablespoonfuls of very hot fresh lard, pour the mixture into the flour and make a sponge. When cooled sufficiently to prevent cooking the egg add one egg slightly beaten. Mix to a proper consistency, roll and cut into rings. It is hard to give a recipe where so much depends upon the judgment and care of the cook. Much depends upon having the lard in which the doughnuts are fried very hot before they are put in, otherwise they "soak up the fat" and are heavy.
From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager.
One pint warmed milk, one cup sugar, one-half cup yeast, one-half teaspoon salt; mix about 10 A.M., let rise four hours then add: One cup sugar, two eggs, one-fourth cup lard, one-fourth cup butter. Knead and let rise in warm place until night, then roll thin and cut out; let rise over night in warm place and fry in the morning.
From MRS. LAURA E. HOWEY, of Montana, Secretary State Board and LadyManager.
Beat well together one egg, one cup sweet milk, one cup sugar (small cup), large teaspoonful of baking powder, sprinkle in two cups flour, piece butter size of an egg, pinch of salt. Knead soft, cook in skillet well filled with lard just to the boiling point; place in dripping pan, so that they may not get soggy with the grease while cooling off.
DOUGHNUTS. From MISS ANNIE M. MAHAN, of West Virginia, Alternate LadyManager.
One-half cup of butter, one cup of sour milk, one and one-half cup of sugar, four eggs, one teaspoon soda (in milk), nutmeg, flour to make it stiff enough to roll.
From MRS. BELLE H. PERKINS, of Louisiana, President of State Board,Lady Manager.
One teacup of rice well boiled and mashed, one small coffee cup of sugar, two tablespoons yeast, three eggs and flour sufficient to make a thick batter; beat the whole well together and fry in hot lard. Be careful not to have the batter too thin, or it will not fry well.
From MRS. M. P. HART, of Ohio, President of State Board and LadyManager.
Make a batter with one cup sweet milk, one teaspoonful sugar, two eggs, whites and yolks beaten separately, two cups flour, one teaspoonful baking powder mixed with flour. Chop some good tart apples, mix them in the batter and fry in hot lard. Serve them with maple syrup.
From MRS. E. V. McConnell, of North Dakota, Lady Manager
Two eggs, one tablespoon of cream or sweet milk, one cup oyster crackers rolled fine, one can or six ears of sweet corn scraped from the cob, pepper and salt to taste. Put tablespoon butter in frying pan, have it hot and drop in batter by spoonfuls. Fry brown and serve hot for breakfast.
From MRS. SALLIE S. COTTEN, of North Carolina, President State Board and Alternate Lady Manager.
Open as oysters and chop fine. Make a stiff batter of eggs and flour, with a little black pepper. Stir into this batter the chopped clams and a little of the clam liquor, if necessary to make the batter the proper consistency. Fry in hot butter or lard.
From MRS. SARAH S.C. ANGELL, of Michigan, Lady Manager.
One pint white corn meal, Into which you stir two saltspoonfuls salt. Gradually moisten this with boiling water until the mixture is somewhat thicker than hasty pudding. Stir constantly and after the right consistency is attained, beat thoroughly for two minutes. Drop from spoon into boiling lard and fry for five or six minutes. Serve immediately. It is of absolute importance that the water should beboilingandkeptso, and therefore it is wise to bring the mixing dish very near the stove when the teakettle is heated. The same paste may be fried on a griddle like buckwheat cakes, but the first method makes the crispest, nuttiest flavor. This recipe makes bannocks enough for six people.
From MISS LILY IRENE JACKSON, of West Virginia, Lady Manager.
One or two eggs, whites beaten to a froth; one quart of sweet milk; pinch of salt; meal enough to make a thin batter. Bake very thin on hot griddle and serve at once. Meal must not be too finely ground or bolted.
From MRS. GEORGE HOXWORTH, of Arizona, Alternate Lady Manager.
Three pints boiling water; one cup wheat flour; enough corn meal to make stiff batter. Fry while hot in plenty of grease. Think it more convenient than the old way and much better. A tablespoonful of sugar added makes it brown better.
From MRS. MARY B.P. BLACK, of West Virginia, Alternate Lady Manager.
One quart of buttermilk; one pint of sweet new milk; four eggs, beaten separately; little salt; teaspoonful soda, dissolved in half teacup sour cream or buttermilk, and enough flour to make the dough of proper consistency. Sift your flour; begin with three pints, you may need less or more. Add buttermilk (sour cream will do instead), then sweet milk; then yolks of eggs, well beaten; then soda, having dissolved it in half teacupful of buttermilk or sour cream; add more flour now, should it be needed; lastly, whites of eggs, beaten to a stiff froth and stirred gently into the thin dough. Let the cook be careful to fill the iron scantily half full, to bake, as these beautiful waffles to be crisp and tender must have ample space to rise.
From MRS. FRANC LUSE ALBRIGHT, of New Mexico, Lady Manager.
1. To make the tortillas for the enchiladas, take one quart of blue corn meal mixed with water and salt, making a batter stiff enough to flatten out into round cakes, and bake on the bare hot lid.
2. To make the chili sauce: One cup of tepid water; three tablespoonfuls of ground chili; let boil down to a batter.
3. Filling for tortillas: Grated cheese and chopped onions, very fine.
Dip into a pan of boiling hot lard one tortilla; then dip this tortilla into the chili batter; then sprinkle with the filling, first the cheese and then the onion. Then put on one spoonful of chili batter and lay like a layer cake as many cakes as desired, and then pour over the chili batter. Cut like cake and serve hot.
From MRS. CAROLINE E. DENNIS, of New York State, Alternate LadyManager-at-Large.
Three pounds of sugar, to three pounds of tomatoes; add two lemons, peeled and slicedverythin; sliver the peel into smallest bits and add, with two inches of preserved ginger root, also cut very fine. Put tomatoes in a kettle, mash with a spoon, mix in the sugar, lemons and ginger, and boil slowly forthreehours, or until the preserve is of the consistency of marmalade. This is a new and very choice sweetmeat; and, so far as we know, is not to be found in any other recipe-book.
ORANGE MARMALADE. From MRS. GOVERNOR OGLESBY, of Illinois, LadyManager.
One dozen imperial oranges (good pulp and thick yellow skin); their scant weight in sugar. Peel six and grate the yellow rind without the white skin. Slice the peel from the other six into thin shreds; boil in three waters till very tender. Chop the oranges, removing all tough fibres and seeds; put on, with the juice that drains from the oranges, the sugar, a little water and the drained orange peel shreds; boil fifteen minutes, thon add the pulp and grated rind and boil twenty minutes.
From MRS. HATTIE E. SLADDEN, of Oregon, Alternate Lady Manager.
Make a syrup of one quart of water and one pint of white sugar. Pare and core (without breaking) six tart apples; stew in syrup until tender. Remove the apples to a deep glass dish; then add to the syrup a box of gelatine and cinnamon stick. When thoroughly dissolved, pour over the apples, first removing the cinnamon bark.
From MRS. W. NEWTON LINCH, of Went Virginia, Lady Manager.
Place the fruit in a steamer and allow it to remain until skin can be removed, as that from a scalded tomato. Make a strong syrup of granulated sugar; place the peaches in the jar, pour the syrup over them very hot and seal at once. Steamed peaches make a delightful dish for lunch during their season. Do not make the syrup quite so strong and allow the peaches to get very cold before serving.
From MRS. M.P. HART, of Ohio, President of State Board and LadyManager.
Pare and core the quinces. Put the parings and cores into a kettle with sufficient water to cover them, and let them boil for a short time. Then strain and pour the liquid over the quinces. Let the quinces cook until they are soft before adding the sugar. The quinces and syrup must be boiled until they become transparent and of a rich color. The rule is one pound of sugar to a pound of fruit; a less quantity of sugar will be sufficient if the fruit should be well cooked and carefully sealed.
From MRS. H.K. INGRAM, of Florida, Alternate Lady Manager.
Take a thick rind of a ripe watermelon. Cut into small strips, or any desirable fancy shapes; cut off all the red inside part and scrape off all the hard outside shell. Boil the pieces in water with peach or grape leaves and soda, in the proportion of a dozen leaves and a teaspoonful of soda to two quarts of water. When tender, take them out of the water and put them in cold water that has had half a large spoonful of alum dissolved in it. They will then become brittle and green. Let them soak in the alum water for an hour; then rinse in clear, cold water, and boil in a syrup made of equal weight of white sugar. Boil with them lemons cut in thin slices, allowing one lemon to two pounds of rind. Boil fifteen or twenty minutes. When a little cool, add a little essence of ginger, or if not the essence, boil in the syrup with the rinds a little green or ground ginger tied in bits of thin cloth. After three or four days pour the syrup off and boil down to a rich syrup that will just cover the rinds, and pour it over them scalding hot.
From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager.
Put the fruit into a preserving kettle and boil fifteen or twenty minutes, stirring often and skimming off any scum that may rise; then add sugar in the proportion of three-fourths pound of sugar to one pound of fruit. Boil thirty minutes longer, stirring continually; when done, pour into small jars or jelly glasses.
From MRS. H.J. PETO, of Arizona, Alternate Lady Manager
Wash the berries carefully and drain in a colander. For each quart of fruit add two cups granulated sugar and one-half cup of pure cider vinegar. Put all in a porcelain lined sauce pan, set on the stove and scald thoroughly; then add one-half dozen cloves and one and one-half ounces stick cinnamon for each quart of berries. While the fruit is hot, pour into glass jars and cover at once; it will be ready for use in three or four days. A delicious relish.
From MRS. GEORGE A. MUMFORD, of Rhode Island, Alternate Lady Manager.
Five pounds green grapes (wild are best); three pounds sugar; one pound raisins; one-half pint vinegar; one tablespoonful ground cloves; one tablespoonful ground allspice; one tablespoonful ground cinnamon. Stone the grapes and raisins; simmer one hour.
From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.
Grate the yellow rinds of two oranges and two lemons and squeeze the juice into a porcelain lined preserving kettle, adding the juice of two more oranges and removing all the seeds; put in the grated rind a quarter of a pound of sugar, or more if the fruit is sour, and a gill of water, and boil these ingredients together until a rich syrup is formed; meantime dissolve two ounces of gelatine in a quart of warm water, stirring it over the fire until it is entirely dissolved; then add the syrup, strain the jelly, and cool it in molds wet in cold water.—White House Cook Book.
Prom MRS. M.P.H. BEESON, of Oklahoma, Lady Manager.
One-half cup sugar to one cup currant juice. Boil for fifteen minutes.This will make a lovely jelly.
From MRS. GENEVIEVE M. GUTHRIE, of Oklahoma, Lady Manager.
Wash and quarter large Siberian crabs, but do not core; cover to the depth of an inch or two with cold water and cook to a mush; pour into a coarse cotton bag or strainer, and, when cool enough, press or squeeze hard to extract all of the juice. Take a piece of fine Swiss muslin or crinoline, wring out of water, spread over colander placed over a crock, and with a cup dip the juice slowly in, allowing plenty of time to run through; repeat this process twice, rinsing the muslin frequently. Allow the strained juice of four lemons to a peck of apples and three-quarters of a pound of sugar to each pint of juice. Boil the juice from ten to twenty minutes; while boiling, sift in the sugar slowly, stirring constantly, and boil five minutes longer. This is generally sufficient, but it is always safer to "try it" and ascertain whether it will jelly. This will make a clear, sparkling jelly.—From Practical Housekeeping Cook Book.
The jelly is excellent.