VEGETABLES.
The French cooks generally use carbonate of ammonia to preserve the color of vegetables. What would lay on the point of a pen knife, is mixed in the water in which the vegetables (such as peas, spinach, string-beans and asparagus) are boiled. The ammonia all evaporates in boiling, leaving no ill effects. They also say that it prevents the odor of boiling cabbage.
Mrs. M. F. Henderson.
Divide the Cauliflower into little boquets of square size, and cook in hot salted water, strain and cool on a plate, season with salt, white pepper, chopped parsley, and sprinkle with flour; dip in beaten egg, plunge into hot lard a few at a time, when light brown lift out, strain and serve hot. Hinsdale.
Mrs. W. J. Pollock.
Select a fine head of cauliflower, break off the outer leaves and tie it up in a piece of cheese-cloth. Plunge it into slightly salted boiling water and cook fifteen minutes. Make a sauce by cooking together 1 teaspoonful of butter and adding to them a generous ½ pint of boiling water. Stir until thick and smooth, and add a heaping tablespoonful of grated cheese (Parmesan is the best). Drain the cauliflower of every drop of water and lay it flower upward in a baking dish. Dust it with salt and pepper and pour the sauce over it. Strew cheese plentifully over it and dot thickly with butter. Brown in a quick oven and serve in baking dish.
F. A. S.
To 1 quart of grated corn add 3 eggs and 3 or 4 large square crackers, grated; beat well and season with salt and pepper, fry in hot lard. If the lard is the right heat the oysters will be light and delicious, but if not heavy and soggy. Serve hot and keep the dish well covered. It is better to beat the whites of eggs very stiff and add just before frying.
E. G. R.
Grate 12 ears of corn, scrape the pulp out; 1 quart of milk, add butter size of an egg, salt and pepper to taste, a little sugar. Bake an hour and serve as a vegetable.
Grate the corn from a dozen ears, season with salt and pepper. Have a little hot lard in a frying pan. Drop from a spoon.
To 2 cupsful of green corn, boiled on the cob, and cut off and chopped, add one well beaten egg, a teaspoonful of butter, one very small teaspoonful of sugar, salt to taste, add just enough rolled cracker to hold the ingredients together, form into croquettes with floured hands and fry in deep pot. You can if preferred roll them in egg, then cracker crumbs before frying. About 7 ears of corn is sufficient.
Wash thoroughly, have a thick white cabbage, cut root off in shape of a lid, hollow the heart of the cabbage, have ½ pound lean pork, ½ pound beef minced fine, season with pepper and salt, 2 eggs, 1 tablespoonful flour, a little sweet milk, stir well together, fill in cabbage, put on lid, tie well in a cloth, put in a pot covered with cold water. Boil five hours slowly. Serve with butter.
Mrs. John Gregg.
Chop cold boiled potatoes, put them in a sauce pan with milk, butter and salt to taste, have some hot butter in a frying pan, pour in potatoes and let them brown. Serve in shape of an omelet and garnish with parsley.
Peel, wash and cut 6 large potatoes into thin slices like straws, season with salt and white pepper. Butter 8 small moulds, dust with bread crumbs, fill them half full with the potatoes, sprinkle over them each a half tablespoonful of grated cheese, then add more potatoes, cover with cheese and pour 1 tablespoonful of melted butter over each one. Bake in moderate oven about 35 minutes. Lay fish on hot dish, turn potatoes out of moulds and set in circle around the fish.
Mrs. W. J. Pollock.
Take potatoes of large uniform size, clean them thoroughly with a brush, bake until well done. Cut them in half with a sharp knife lengthwise. Carefully remove the white part, and season with a little butter-milk and salt, beat thoroughly, replace the potato into the half potato skins, smooth the tops over and place in the oven until the tops are a nice light brown. Serve hot.
Mrs. R. Crapo.
Take cold boiled sweet potatoes, remove the skin and slice the long way. Put a layer of potatoes in a shallow pan, then little pieces of butter and a thin layer of sugar, then a layer of potatoes and so on as many layers as desired, having butter and sugar on top. Place in a moderately hot oven until thoroughly heated through.
Mrs. H. C. Garrett.
To be made in time of fresh carrots and young peas. Take 3 bunches young carrots, wash well, cut in thin round slices, boil with a quart young peas and a ham bone till tender, strain and take out bone. Put in stew pan tablespoonful of butter, half tablespoonful of flour, thin with small half cup sweet milk, add small cup of liquor vegetables were boiled in, add half a teaspoonful of sugar, pinch of salt, put in vegetables, let come to a boil, add little parsley chopped fine, put immediately in a dish and serve.
Mrs. John Gregg.
Take ½ cup of rice, wash well, boil till tender. Add 1 heaping tablespoonful of butter, ½ cup stoned raisins, washed well. Dip mould in cold water, pour in mixture, let cool. To be passed with clear soup.
Mrs. John Gregg.
Boil a half pound of spaghetti in abundance of water for twenty-five minutes, then pour off the water, shake the spaghetti as you would potatoes and turn on to a hot dish, sprinkle 3 tablespoonsful of Parmesan cheese over it, pour a little hot tomato sauce over this and serve with a dish of cheese.
Mrs. H. W. Perkins.
Medium sized tomatoes, have a hot gridiron buttered, lay the tomatoes on over a good bed of coals, cooking first one side and then the other until done through. Serve hot with butter, pepper and salt. Takes about 20 minutes.
1 cupful of stock or water, 1 cupful stewed and strained tomatoes, ⅔ cupful of rice, ½ cupful of butter, 1 teaspoonful of salt, ½ teaspoonful of pepper. Boil one onion with the tomatoes, cook the rice in boiling water to cover for ten minutes, pour off all the water, add the stock and tomato and cook until the liquor is all absolved, then add the butter and let it stand covered with a crash towel ten or fifteen minutes. Serve as a vegetable.
M. W. McFarland.
1 cup stewed and strained tomatoes, 1 cup of stock highly seasoned with salt, pepper and minced onion. When boiling add 1 cup well washed rice, stir lightly with a fork until the liquor is absorbed, then add ½ a cup of butter, set on back of stove, or in a double boiler and steam twenty minutes.
SALADS.
For one large chicken and same amount of celery after chicken is chopped, make the following dressing; 2 beaten eggs, 1 tablespoonful of mustard, 2 tablespoonsful of butter or oil, 1 teaspoonful of salt, juice of 1 lemon. Steam in double boiler till thick as cream and add one cup rich cream last. Pour over chicken and celery.
Mrs. E. J. Norwood.
Cover a hot platter with a layer of egg noodles well drained after removing from the boiling salt water. Over this spread a layer of cold minced chicken heated in the chicken gravy and seasoned with one teaspoonful of finely chopped onion. Then cover it all with celery, cut in ½ inch pieces. Garnish with the celery tops and serve at once.
C. S. C.
Yolks of 10 eggs, 2 tablespoonsful of sugar. Beat until quite light, then add 10 tablespoonsful boiling vinegar. Boil all together until it becomes very thick, then add ¾ of a cup of butter. When ready to use reduce to proper consistency by adding sweet cream.
Mrs. W. G. Mercer.
Yolks of 5 eggs, 5 tablespoonsful of vinegar. Put the vinegar in stew pan and while it is heating, beat the yolks. When the vinegar boils pour it over the eggs. Put the whole in double boiler and stir until thick, add 1 tablespoonful of butter. When cold thin with cream. Season with salt and pepper, black or red, and a little mustard.
1 tablespoonful of mustard, 1 tablespoonful of butter, 1 tablespoonful of salt, 1 tablespoonful of sugar, 1 tablespoonful of corn starch, a dash of red pepper, 3 eggs beaten thoroughly, 1 cup of cream, warm slightly and add 1 cup of strong vinegar. Heat in double boiler until thick like custard. Stir until cold.
Mrs. W. J. Pollock.
Chop fine some nice white cabbage; to about 3 pints of same take 2 tablespoonsful of sugar, 1 teaspoonful of salt, ½ teaspoonful prepared French mustard, mix with raw cabbage; next cook 2 eggs well beaten, butter size of hen’s egg, and 1 teacupful vinegar together in porcelain or earthen-ware vessel, mix with above and serve.
Wash lettuce and let stand a while in cold water, then shake out leaves and arrange in salad bowl, cut grape fruit in half and with a spoon take out all the pulp, taking care to preserve the juice. Arrange the pulp on lettuce leaves and make dressing of oil and juice. To every 3 tablespoonsful of oil allow ½ teaspoonful of salt and ¼ teaspoonful of white pepper. Put all these ingredients in a bowl and dissolve the salt and pepper in the oil, then rub the spoon with garlic and stir in the juice of the fruit until emulsion is formed, pour over the lettuce and pulp and serve at once. About 1tablespoonful of juice should be sufficient for 3 of oil. Stir vigorously, as soon as a whitish compound is formed the dressing is ready for use.
Mrs. W. J. Pollock.
Yolks of 5 eggs, 1 tablespoonful of vinegar to each yolk, 1 level tablespoonful of butter to each yolk, salt and pepper to taste. Boil and stir until thick, thin with cream or milk when cold, and you wish to use it. Add to the sliced potato a little chopped onion, parsley and celery, especially the onion.
To ⅔ of cold boiled potatoes cut in shape and size of a dice take ⅓ of celery.
DRESSING.—6 tablespoonsful of mixed mustard, 1 teaspoonful of salt, 1 teaspoonful of black pepper, 4 eggs well beaten, 6 tablespoonsful of vinegar, 1 tablespoonful of hard butter, 1 dessertspoonful of sugar. Use red pepper if preferred. Set the dish with the mixture in boiling water and stir until it thickens.
Add the well beaten yolks of 5 eggs to a small teacupful of boiling vinegar. Cook in earthen bowl, set in a pan of boiling water until stiff, stir clean from the sides of the bowl while cooking, take from fire, add 4 tablespoonsful of butter, stir until cool and perfectly mixed. Add a tablespoonful of minced onions and parsley each to a pint of dressing. When quite cold season with salt and pepper and a teaspoonful of mixed mustard, thin with sweet cream. Cook potatoes and let cool, cut in small squares and put dressing over them.
N. E. P.
Take 1½ to 2 pounds of cold boiled salmon, pick into nice flaky pieces, season well with oil, vinegar, dry mustardand pepper. Take inside of head of lettuce and a little celery, place salmon on it, garnish with beet roots, whites of hard boiled eggs and sliced lemon.
Mrs. Marshall.
1 can salmon cut in small pieces, 1 small head of hard cabbage chopped fine, 1 dozen small cucumber pickles chopped, 2 hard boiled eggs, chopped. Mix ingredients well together and pour over 1 pint vinegar after beating it to scalding, and seasoning with pepper, salt and mustard to taste.
Yolks of 4 eggs, teaspoonful of salt, red pepper (very little), 2 tablespoonsful of sugar. Heat well together. Add 4 tablespoonsful of vinegar, cook until thick. Add 2 tablespoonsful of butter after taking from stove. Thin with lemon juice and cream.
½ can of tomatoes, 3 cloves, 1 bay leaf, 1 slice onion, ½ teaspoonful thyme, 1 teaspoonful salt, 1 teaspoonful sugar, pinch of pepper, ¼ box or ½ ounce of gelatine soaked in ½ cup of water. Boil together the tomatoes, spices and onion until the tomato is soft, then add gelatine and stir until the gelatine is thoroughly mixed. Then strain and pour it into a ring-shaped mold to set. Serve with the center of the jelly-ring filled with celery cut into pieces or curled and mixed with mayonnaise. Form outside the ring a wreath of curled lettuce.
Mrs. Wm. D. Eaton.
Boil 1 tongue, cut into dice, 3 hard boiled eggs, cut whites into dice, shred lettuce leaves in small pieces, mix tongue and egg with mayonnaise dressing, add lettuce, crush yolks with fork and sprinkle over the salad. Garnish with lettuce, pickles, beets or onions.
Miss Genevieve Adams.
PICKLES AND RELISHES.
Some cooks never know what to serve with different meats as relish. We give the following table: With roast beef, grated horse radish; roast mutton, currant jelly; boiled mutton, caper sauce; roast pork, apple sauce; boiled chicken, bread sauce; roast lamb, mint sauce; roast turkey, oyster sauce; venison or wild duck, black currant jelly; broiled fresh mackerel, sauce of stewed gooseberries; boiled bluefish, white cream sauce; boiled shad, boiled rice and salad; compote of pigeons, mushroom sauce; fresh salmon, green peas with cream sauce; roast goose, apple sauce.
E. G. R.
An Excellent Relish—1 peck medium sized cucumbers, pare and slice half an inch thick. Put in jars with salt in layers and stand over night. Wash off the brine and dry. 1 cup best olive oil, 1 ounce white mustard seed, 1 ounce black mustard seed, 1 teaspoonful celery seed. Pour over the cucumbers and stir thoroughly. Heat 1 quart vinegar to boiling point and when cold pour over all. Seal.
Katherine N. Stevens.
3 dozen large cucumbers, ¼ peck of onions, ¼ peck of red or green large sugar peppers. Half and seed the peppers, slice the cucumbers and the onions, sprinkle salt over all, let them stand over night; then pour water over them anddrain them well, then put in jars or large glass bottles, a layer of each until the jar is full with the following spices: 1 ounce of allspice ground, 1 ounce of cloves ground, ¼ pound of mustard ground, 1 pint of sweet olive oil; mix these and 3 tablespoonsful of black pepper together, pour over the pickles and fill your jars with cold vinegar.
Mrs. E. L. Stone.
When the cucumbers are gathered, wash them and put them in strong salt water. In the course of two weeks or a month, rinse and drain them thoroughly and allow them to come to a boil in good cider vinegar in which a lump of alum the size of a chestnut has been dissolved. Stir them to make them uniform. They can stand in this plain vinegar a month or two if desired. Then to each quart of vinegar take a ½ pound of sugar, a handful of white mustard seed and one of black, a tablespoonful of celery seed, a handful of garlic, one of orange peel and one each of stick cinnamon, red peppers, horse radish and a blade or two of mace. Take the cucumbers from the plain vinegar, drain, and heat, but not boil, in the spiced vinegar. Bottle and put away for use.
L. R. B.
1 peck medium sized cucumbers. Pare and slice in ½ inch slices, stand over night with a little salt thrown over them; and in the morning wash with clear water through a colander. Take a small cup of olive oil, ½ ounce of white mustard seed, ½ ounce of black mustard seed, 1 teaspoonful of celery seed. Mix seeds in oil and pour over the cucumbers and stir thoroughly. Have a quart of vinegar made hot and when cool pour over the cucumbers and put in jars. Have the cucumbers covered with vinegar. Seal if you wish.
Frances H. Potter.
2 gallons chopped cabbage, 2 gallons chopped tomatoes, 1 gallon chopped cucumbers, ½ gallon chopped onions. Salt each separately and let stand twelve hours. Then wash thoroughly, squeezing through a cloth. Mix all the ingredients together, adding 3 large red peppers, chopped fine, 3 small hot peppers, chopped fine, ½ pint of celery seed, 1 cup of brown sugar, 1 gallon of vinegar. Heat slowly till it turns yellow. Pack in jars.
M. A. S.
1 peck green tomatoes sliced the day before you are ready for pickling, sprinkling them through and through with salt—not too heavily. In the morning drain off all liquor from them. Have a dozen good-sized onions rather coarsely sliced. Take a suitable kettle and put in a layer of sliced tomatoes, then of onions, and between each layer sprinkle the following spices: 6 red peppers chopped coarsely, 1 cup of sugar, 1 tablespoonful each of ground cinnamon, ground allspice and mustard, 1 teaspoonful of cloves. Pour over 3 pints good vinegar, or enough to completely cover them, boil until tender. If the flavor of onions is objectionable the pickle is equally good without them.
Mrs. H. W. Perkins.
Pick the currants from the stem, weigh them, and to each pound of currants take 1½ pound of sugar, wet it with a little vinegar. To 6 or 8 pounds of currants take 6 teaspoonsful of ground cloves and the same of cinnamon. Dissolve sugar and vinegar, put in the currants and spice, and let them boil half an hour, or until it is quite stiff whencooled. Put in jelly glasses. When cold run a layer of melted paraffine over the top, let it stand until perfectly cold, then put on covers.
Mrs. H. C. Garrett.
9 large tomatoes, 3 small peppers, 1 large onion. Chop fine and add 2 small cups of vinegar, 2 tablespoonsful of sugar, 1 tablespoonful of salt. Mix well together and boil 1 hour, then add 1 teaspoonful of ginger, 1 teaspoonful allspice, ½ teaspoonful of cloves. Put in large mouthed bottles and seal.
After beef is roasted, take pan gravy, pour fat from it, grate 2 inches of horse-radish, put in bowl, leave under cover for several hours. Put in pan ½ tablespoonful of butter, teaspoonful of flour, shake together, thin with small ½ teacup of milk and the gravy, pinch of sugar and pinch of salt.
Mrs. John Gregg.
12 “White Spine” cucumbers, pare and remove seeds, chop or grate fine, drain in muslin bag and squeeze dry as possible, add 6 white onions chopped fine, 1 tablespoonful whole black peppers and ½ dozen red peppers, chopped.
M. C. G.
1 peck of ripe tomatoes (pared), 6 onions, 6 peppers (red), 6 cups of sugar, 6 cups of vinegar, 6 tablespoonsful of salt. Chop onions and peppers very fine, mix all together and boil an hour, cool and strain through a colander, then heat, and seal boiling hot.
Mrs. R. Crapo.
PASTRY AND PUDDINGS.
If you wish to learn to cook, buy Flint Hills’ Cook Book,And read it every day and night,Then study every dish, from mutton down to fishAnd learn to make it tempting to the sight;Be careful with your dough, and roll it very slow,O, have it just the proper size.Have an eye upon your spice; oh, cook it brown and nice,And then you’ll carry off the winning prize.You get a little flour, a lemon very tart,A handful of raisins with a clove,You put it in a bag, or any other rag.A nice bright fire in the stove;A little milk and egg, molasses just a dreg,A drop or two of rum that’s nice;You’d better watch the clock, don’t have it like a rock,This pudding that is mixed with spice.Abbie Mac Flinn.
If you wish to learn to cook, buy Flint Hills’ Cook Book,And read it every day and night,Then study every dish, from mutton down to fishAnd learn to make it tempting to the sight;Be careful with your dough, and roll it very slow,O, have it just the proper size.Have an eye upon your spice; oh, cook it brown and nice,And then you’ll carry off the winning prize.You get a little flour, a lemon very tart,A handful of raisins with a clove,You put it in a bag, or any other rag.A nice bright fire in the stove;A little milk and egg, molasses just a dreg,A drop or two of rum that’s nice;You’d better watch the clock, don’t have it like a rock,This pudding that is mixed with spice.Abbie Mac Flinn.
If you wish to learn to cook, buy Flint Hills’ Cook Book,And read it every day and night,Then study every dish, from mutton down to fishAnd learn to make it tempting to the sight;Be careful with your dough, and roll it very slow,O, have it just the proper size.Have an eye upon your spice; oh, cook it brown and nice,And then you’ll carry off the winning prize.
If you wish to learn to cook, buy Flint Hills’ Cook Book,
And read it every day and night,
Then study every dish, from mutton down to fish
And learn to make it tempting to the sight;
Be careful with your dough, and roll it very slow,
O, have it just the proper size.
Have an eye upon your spice; oh, cook it brown and nice,
And then you’ll carry off the winning prize.
You get a little flour, a lemon very tart,A handful of raisins with a clove,You put it in a bag, or any other rag.A nice bright fire in the stove;A little milk and egg, molasses just a dreg,A drop or two of rum that’s nice;You’d better watch the clock, don’t have it like a rock,This pudding that is mixed with spice.Abbie Mac Flinn.
You get a little flour, a lemon very tart,A handful of raisins with a clove,You put it in a bag, or any other rag.A nice bright fire in the stove;A little milk and egg, molasses just a dreg,A drop or two of rum that’s nice;You’d better watch the clock, don’t have it like a rock,This pudding that is mixed with spice.Abbie Mac Flinn.
You get a little flour, a lemon very tart,
A handful of raisins with a clove,
You put it in a bag, or any other rag.
A nice bright fire in the stove;
A little milk and egg, molasses just a dreg,
A drop or two of rum that’s nice;
You’d better watch the clock, don’t have it like a rock,
This pudding that is mixed with spice.
Abbie Mac Flinn.
Put a generous cup of sugar in a baking dish half full of hot water and while this is boiling make the pastry. Sift a scant pint of flour with a pinch of salt and even teaspoonful of baking powder, rub into this butter or lard the size of an egg, and mix with milk or water. Roll thin and cut in seven pieces; fill these with sliced apple. After moulding them place in the hot syrup, sprinkle with nutmeg and bake about half an hour. There is no need of serving sauce if there is plenty of syrup in dish—though cream is an improvement.
Mrs. Will Moore.
Stir thoroughly together 1 cup of molasses, 1 cup of butter, 1 cup of sour milk, 1 cup of chopped raisins, 3 cups of flour, 1 teaspoonful of soda in little boiling water; add citron if desired. Steam 3 hours. Serve hot with wine sauce.
Mrs. Smith.
Chop 6 ounces of suet and ½ pint of figs fine, add ¾ pint bread crumbs, 4 ounces of moist sugar. Mix first the bread and suet, then the figs and sugar, add a little nutmeg, a well beaten egg, a cup of sweet milk. Steam in a mold 4 hours.
SAUCE—1 cup of sugar, ½ cup of butter, boil well together, ¼ cup of brandy added before taking from stove; beat yolk of 1 egg and stir in, beat white of the egg and stir in, not before it is sent to the table.
Miss G. Adams.
2 cups of sponge cake crumbs, dry, 2 cups of boiling milk, 1 tablespoonful of butter, ½ cup of sugar, 2 tablespoonsful of flour (prepared flour), ½ pound of currants, washed and dried, whites of 2 eggs whipped stiff, bitter almond flavoring. Soak cake in hot milk, leave it over fire until scalding batter, stir in butter, sugar and flour; the latter wet with cold milk, pour into bowl to cool. When nearly cold stir in fruit-crumbs with eggs, sugar beaten to cream, corn starch. Have water boiling hard, stir in pieces of fruit. Put mold at once in hot water, serve with sauce.
K. E. R.
Syrup of ⅔ cup boiling water, ⅔ cup of sugar, juice of 2 lemons; when cool add ¼ package of Nelson’s gelatinewhich has been dissolved in cold water. Beat to a stiff froth whites of 3 eggs and to this add slowly the syrup, beat until quite thick, put in a mold and set away until hard. Serve with a boiled custard made of the yolks of 3 eggs.
K. E. R.
Grate ½ cup of bakers’ chocolate, pour over a little cold water, then add ½ cup of boiling water and dissolve thoroughly. Take yolks of 5 eggs well beaten with one tablespoonful of corn starch. Add to this the whites of the eggs beaten very light, 1 quart of milk and 1 tablespoonful of vanilla. Bake with an undercrust, with meringue on top. This makes three pies.
Mrs. Wm. D. Eaton.
Soak 1 pound of dates over night, sift, and add 1 quart of milk, 2 eggs, salt, 2 tablespoonsful of sugar. Bake in rich crust like custard pies. This makes two pies.Mrs. Seymour H. Jones.
3 eggs, 1 cup of sugar, 3 tablespoonsful of water, 1½ cups of flour, 2 teaspoonsful baking powder. Beat the 3 yolks very light with the cup of sugar, add water. Beat the whites very light and add to above by spoonsful, alternately, with same of flour till both are lightly mixed in, add baking powder last. Bake in two layers.
CREAM—1 pint boiling milk, 2 tablespoonsful of flour, 1 egg, ¾ cup of sugar, flavor to taste. Cook like custard. When cakes are baked, arrange on two plates, split with sharp knife and fill with the cream.
Mrs. Seymour H. Jones.
2½ cups of strained squash, 2½ cups of milk, 3 eggs, 1 tablespoonful melted butter, 1 heaping cup of sugar, 1 teaspoonful cinnamon, 1 teaspoonful ginger, 1 scant teaspoonful mace. This makes two pies.
Mrs. C. P. Squires.
1 pint of milk, 1 pint of cream, 6 eggs. Line a deep dish with thin pie crust and sprinkle seeded raisins over the bottom crust. Beat the eggs light; leave out 3 whites for frosting. Add 1 small cup of sugar to the eggs, put with the cream and milk, and pour into the crust after putting in the flavor, either lemon or vanilla, and bake in the oven until custard is set. Beat the three whites, add some powdered sugar, return to the oven after putting the whites on top, until the top is a light brown.
Mrs. Ruth R. Crapo.
Make a rich crust and place in pie pan, drop over it fruit jelly. Make a custard of 1 cup of sugar, ¾ cup of butter, 3 eggs, 1 cup of warm water. Beat up the whites of eggs and add the last thing before baking. Served cold.
Ella G. Roads.
1 cup of milk, 1 cup New Orleans molasses, 1 egg (beaten), 3 cups of flour, 1 full cup of chopped and stoned raisins, 1 teaspoonful of salt, about 1 teaspoonful each of cinnamon, clove and nutmeg. First dissolve carefully 1 teaspoonful of soda in the molasses, then add the other ingredients. Dredge raisins with part of the flour and add last. Steam 2½ or 3 hours. Serve with sauce.
S. S. C.
1½ cups of sour milk, 1 cup of dark molasses, 1 cup of suet, chopped fine, 1 cup of seeded raisins, ½ cup of citron, 1 teaspoonful of soda, 1 teaspoonful of salt, stir all together, steam 3 hours.
SAUCE OF PUDDING—Into a pint of boiling water stir to a paste a tablespoonful of corn starch or flour, rubbed smooth in a little cold water; add a cup full of sugar, a tablespoonful of vinegar, cook well for 3 minutes, add a piece of butter the size of a small egg, flavor with a tablespoonful of vanilla.
Mrs. L. L. Arnold.
1 pint of milk, ½ cup of flour. Dissolve flour in a little of the milk, then add to the remainder of milk which should be boiling. Cook until it thickens, then add ½ cup of butter, ½ cup of sugar, yolks of 5 eggs thoroughly beaten. Last add the whites beaten very light and flavor with vanilla. Set pudding dish in pan of boiling water and bake in a hot oven 20 or 25 minutes. Serve immediately with a hard sauce. It should be very light and foamy. If allowed to stand it falls.
Mrs. Wm. D. Eaton.
Fill a pudding dish with apples pared and quartered, cream 1 cup of butter and 2 cups of sugar, add the yolks of 3 eggs, spread this over apples and bake 45 minutes. Beat the whites to a stiff froth, sweeten, and spread over the pudding, and return to oven to brown.
1½ pints of milk, ½ box gelatine (cook in cup of cold water), 3 bananas. Put milk on to boil with pinch of salt, when it is boiling hot add the sugar. Dip enough milk intothe gelatine to dissolve it, then put all into the milk and let boil for ten minutes hard, cut bananas in thin small pieces. When all is cool put the bananas in the gelatine and milk, then pour into your mould. Eat next day with whipped cream.
Ella G. Roads.
Beat 5 eggs very light, stir into them a pint of sifted flour, add a little salt. When eggs and flour are mixed smoothly together add a pint of milk (a little at a time), stirring continually. Pour in a buttered dish and bake in a moderately quick oven.
SAUCE.—1½ cups of pulverized sugar, ⅔ cup of butter. Beat until thoroughly light; then add a pint of red raspberries or strawberries and beat all together. The hot pudding immediately dissolves the same.
M. B. Robertson.
Butter a baking dish, cover the bottom with bread crumbs (stale), then a layer of rhubarb cut in thin slices, cover this very thickly with sugar, then bread crumbs, put over this bits of butter, then another layer of rhubarb and so on, until the pan is full, having last layer of bread crumbs. Bake the pudding in a slow oven for an hour until the rhubarb is thoroughly cooked and the top brown.
Mrs. J. C. Stone.
1 pint of flour, 1 heaping teaspoonful of baking powder, 1 cup of sugar, 1 cup of sweet milk, 1 egg, ½ cup of butter, (melted). Bake 45 minutes in a moderate oven.
SAUCE for pudding. ½ cup of butter, 1 cup of sugar, 1 egg, beat all together ½ hour, just before serving add 1 teaspoonful vanilla and two tablespoonsful of boiling water.
2 quarts of new milk, 5 tablespoonsful of rice (uncooked), 5 tablespoonsful of sugar, ½ teaspoonful of salt. Cook on the back of the stove six hours, stirring occasionally, then set in the oven to brown on top.
Mrs. J. C. Stone.
1 can of grated pineapple, ¾ pint of tapioca, juice of 2 lemons, whites of 2 eggs. Soak tapioca over night in cold water enough to cover, in the morning cover with hot water, cook until perfectly clear, stirring constantly about 1 hour, adding sugar and lemon the last half hour. When taken from the fire stir in the beaten whites of 6 eggs; and when cold add pineapple. To be eaten with cream, very good in summer.
1 pound of dates, remove stones.
BATTER.—1 cup of sugar, 3 tablespoonsful of butter, 2 eggs, 2 cups of flour, ½ cup of cold water, 1 spoonful of baking powder, alternate layers, steam 2 hours.
SAUCE.—1 cup of sugar, ½ cup butter creamed together, 2 teaspoonsful of flour, 1 cup of boiling water, boil till clear, flavor.
N. E. P.
6 ounces of suet, 8 ounces of bread crumbs, 6 ounces of sugar, ¾ pound of fresh figs chopped, 3 eggs, 1 coffee cupful of milk, ½ wineglassful of brandy or wine, 1 grated nutmeg, 2 teaspoonsful of baking powder, 1 teaspoonful of salt, mince all very fine and stir the mixture thoroughly, steam 3 hours, steam pan should be firmly closed.
½ cupful of butter, 1 cupful of sugar, white of 1 egg, a little vanilla, 2 tablespoonsful of wine or brandy, ½ wineglass of boiling water. Beat the butter and sugar for about 15 minutes, then add the flavoring. Just before sending to the table, add the egg beaten to a froth and stir in the boiling water, beating it to a foam, or it may be flavored with brandy or wine, without the vanilla, or use one lemon, only, all the juice and half the grated peel, and one teaspoonful of grated nutmeg, leaving out all the wine and brandy.
Separate the yolks of 4 eggs, with the yolks make a boiled custard with a pint of milk and sugar to taste. Put ⅓ box of Coxe’s gelatine to soak a few minutes in a little cold water, then dissolve in ¾ cup of boiling water. When the custard has cooled add the gelatine water and whites of the eggs that have been beaten stiff. Put in a mold and serve cold with cream.
K. E. R.
Heat 1 pint of sweet milk, when scalding hot stir in 2 cups of corn meal to make a thin mush. Cool. Beat 2 eggs with 1 cup of sugar and flavor with nutmeg and ginger or cinnamon. Stir into mush while warm, and add another pint of milk. Add a small piece of butter and ½ cup of raisins if desired.
Mrs. Seymour H. Jones.
1 teacup of butter, 1½ teacups of white sugar, 1 teacup of cream, 3 eggs, 4 tablespoonsful of jelly. Cream the butter and sugar, beat the eggs light, then add alternately the other ingredients. Bake in a pudding dish lined with puff, paste or slices of cake. The cake is better.
W. B. Robertson.
2 cups of stale bread, chopped fine, ½ cup (large) of chopped suet, ½ cup of molasses, 1 egg, 1 cup of chopped raisins, ½ cup of currants, 1 cup of sweet milk with ½ teaspoonful of soda dissolved in it, ½ nutmeg, 2 teaspoonsful of cinnamon, a pinch of salt, ½ cup of corn meal. Boil 3 hours in pudding boiler. Serve with foaming sauce.
M. A. S.
6 eggs beaten separately. Stir into the yolks 1 pint of sugar, 1½ tablespoonsful of melted butter. Beat this thoroughly, then stir into this the beaten whites, adding the juice of 2 large lemons and the grated rind of 1 lemon. Lastly add 1 pint of milk and a pinch of salt. Bake in a moderate oven from twenty minutes to a half hour. If baked too long it will curdle. To be eaten cold. Serve with hot toasted crackers and cheese.
Mrs. Wm. D. Eaton.
1½ cupsful of flour, ½ cupful of butter, 2 eggs, ½ teaspoonful baking powder. Beat butter and sugar together, beat eggs separately, mix all together, steam 2½ hours. Melt marmalade and pour over while hot.
K. E. R.
A heaping cupful of chopped fruit (if it be apple, it must be a variety that cooks quickly). ¾ cup of powdered sugar, whites of 5 eggs, mix fruit and sugar, then add the whites of eggs, beaten very light. Bake about 15 minutes in quick oven. Serve with cream.
M. G. M.
½ pound of prunes, ½ cup of granulated sugar, 3 eggs, stew the prunes until they will wash fine, remove pits, stir in sugar. Beat the whites of eggs to a stiff froth, and mix with prunes, bake 30 minutes. Make boiled custard with the yolks of eggs, flavor with vanilla and serve with pudding. To be eaten cold.
Mrs. E. E. Gay.
¾ pound of prunes, stewed until very soft, set aside to cool, seed them and chop meat remaining very fine. Beat the whites of 5 eggs to a stiff froth, add ½ tumblerful of granulated sugar, stir carefully eggs, sugar and prune meat together. Put in a buttered baking dish and bake 20 minutes, or until brown on top. Serve hot, with a sauce of cold whipped cream.
Mrs. F. P. Carper.
Boil 1 cupful of sago in a quart of milk until very thick, take off the fire and let cool a little, beat three eggs very light, and add them with a large tablespoonful of sugar and butter. Bake in a pan with hot water in oven until brown. To be eaten cold with cream sauce.
1 cupful of suet, 1 cupful of molasses, 1½ cupsful of sour cream or milk, 3 cupsful of flour, 1½ teaspoonsful of soda, 1½ cup raisins, steam 3 hours.
SAUCE.—2 cupsful of sugar, ½ cupful of butter, beat to a cream, yolks of 2 eggs well beaten, wineglassful of Sherry, then add whites of eggs beaten light and wineglassful of boiling water.
K. E. R.
1 cupful of suet (chopped fine), 1 cupful of Orleans molasses, 1 cupful of sweet milk, 1 cupful of fruit, (currants and raisins), 3 small cupsful of flour, 1 teaspoonful of soda, mix soda with molasses, beating thoroughly, then add suet, next milk, then flour and lastly fruit. Steam two hours.
Mrs. W. G. Mercer.
1 cupful of suet, 1 cupful of molasses, (thick black molasses), 1½ cupsful of sour milk, 3 cupsful of flour, 1½ teaspoonsful of soda, 1½ cupsful of seeded raisins. Steam 3 or 4 hours and eat with hard sauce.
HARD SAUCE.—Work to a cream 4 heaping tablespoonsful of powdered sugar, 1 tablespoonful of butter, add juice of a medium sized lemon or a little sherry wine.
Mrs. C. P. Squires.
2 cupsful of chopped bread, ½ cupful of chopped suet, ½ cupful of molasses, 1 egg, 1 cupful of raisins seeded, 1 cupful sweet milk, ½ teaspoonful of soda dissolved in milk, ½ teaspoonful of cloves, 1 teaspoonful of cinnamon, 1 pinch of mace and salt. Pour in mould and steam two hours.
SAUCE.—Beat ½ cupful of butter and 1 cupful of sugar to a cream. Just before serving add 1 cupful of boiling water.
Mrs. D. W. Peasley.
1 cupful of stoned raisins, 1 cupful of currants, 4 apples, ½ pound of suet, all chopped very fine. 4 cupsful of sifted bread crumbs, the yolks of 4 eggs, the grated rind of 1lemon, pinch of salt, whites of the eggs beaten very light. 4 tablespoonsful of sugar and one glassful of brandy. Steam four hours in a mold. Serve with wine sauce.
Mrs. Wm. D. Eaton.
In ½ teacupful of cold water, put ½ package of gelatine and let it stand 1 hour. Over this pour a pint of boiling water, add 2 teacupsful of sugar and juice of a large lemon. Set aside, and when cool (but not cold) mix in whites of 5 eggs and beat the whole to a stiff froth. For a custard to be served separately and poured over pudding, take 1 egg entire and yolks of 3 others, 1 pint of milk and 1 teacupful of sugar.
Mrs. A. N. Duffy.
¼ cupful of butter, ½ cupful of flour, 1 pint of boiled milk, 5 eggs and sugar to taste. Mix together sugar and flour, wet with a little cold milk. Stir into the pint of milk whenit’s boiling, cook until it thickens and is smooth, add butter and stir in the well beaten yolks. When this is cold add the whites of eggs beaten to a stiff froth. Bake in cups or pudding dish, in a pan of boiling water in a hot oven. To be eaten with a rich sauce.
K. E. R.
Make a custard with 5 well beaten eggs, ½ pint of cream, same of milk, add ¾ ounce of gelatine that has been dissolved, flavor with vanilla. When cold stir in 2 dessert spoonsful of sherry or brandy, fill bottom of pudding mold with custard, then a layer of sponge cake with jam between, then the rest of the custard. Let it get cold and serve.
K. E. R.
Cream, ½ cupful of butter and as much powdered sugar as you can to have it very light. Add the yolks of 2 eggs beaten well, then the beaten whites. This can be set aside in a moderately cool place, and just before sending to the table add a wineglassful of sherry very slowly, stirring all the while, and lastly, very slowly as much boiling water as will make it the consistency of rich custard.
Mrs. Wallace Campbell.
Stir in 1 quart of milk (simmering) the yolks of 4 eggs beaten with 4 tablespoonsful of sugar, and then 2 tablespoonsful of corn starch. Boil till it begins to thicken; add a little vanilla when cool. Mould in long narrow glasses. Fill up with the whites of 2 eggs beaten stiff, with ½ cupful each of powdered sugar and red jelly.
M. G. M.
¾ pound of dried figs, washed and torn in 4 parts, ¼ pound of brown sugar, 3 tablespoonful of brandy, boiling water to cover the figs in a sauce pan. Pour the boiling water on the figs and boil 10 minutes; add the sugar and boil slowly for ½ hour. When cold, stir in the brandy thoroughly. Serve very cold with whipped cream piled on top, with crackers.
M. G. M.
1 pint of strawberry preserve, ½ box of gelatine, 1 lemon, ½ cupful of cold water, 1 cupful of boiling water. Soak the gelatine in the cold water and dissolve in the boiling water, add the strawberries and juice of lemon, mold in individual molds, being careful not to break the berries. When cold,turn out and cover each with a heaping tablespoonful of whipped cream, 1 cupful of cream, ¼ cupful of sugar, flavor if you like.
M. W. MacFarland.
Make a soft boiled custard of 1 pint sweet milk, 2 eggs, a small tablespoonful of corn starch and a little salt. Melt ½ cupful of sugar in a stew pan on stove. When the sugar is of a golden-brown color, stir this into the hot custard and beat till smooth.
Mrs. Seymour H. Jones.
1 box of Coxe’s gelatine, 1 can of sliced pine apple, juice of 5 lemons, 8 oranges, 6 bananas, 3 cupsful of granulated sugar, 1 pint of hot water, ½ the juice out of the can of pine apple. Dissolve the gelatine in the hot water and stir until clear, pour on fruit while hot, stir carefully and thoroughly, put in a dish and stand on ice over night.
H. E. P.
1 pint of new milk, warmed to 98 degrees, 1 dessert-spoonful of sugar, 1 dessert-spoonful of sherry, 1 teaspoonful of vanilla, 1 dessert-spoonful of liquid rennet. Pour into molds, let stand, sprinkle nutmeg on the top and serve with cream and sugar.
M. A. S.
1 can grated pine apple, put on stove with 1 cup of sugar, cook until soft; ½ box of Coxe’s gelatine in a cup, fill cup with water, put in basin on back of stove and dissolve slowly. Whip 1 pint of cream stiff. Beat the pineapple and gelatine, when nearly cold, to a froth, stir in the whipped cream and turn into a mold.
Mrs. H. W. Perkins.
1 ounce of gelatine, ½ pint of dried apricots. Soak the gelatine in a pint of cold water. Put the apricots into one quart of cold water, place them on the back of the stove and let them heat till soft, then let them cook without stirring. When all the pieces are soft add 2 cupsful of sugar and boil 2 minutes without stirring. Then carefully place the pieces of apricot in the mold. Pour the dissolved gelatine into the juice, let it boil. Then strain onto the apricots and cool. Serve with whipped cream.
M. A. S.
3 pints of strawberries, 1 box gelatine, 1 pint of sugar, 1 pint of boiling water, 1 pint of cold water, juice of 1 lemon. Soak gelatine in cold water 2 hours. Mash berries with sugar and let stand 2 hours. Pour boiling water on fruit and sugar. Press out the juice and add to lemon juice and gelatine. Strain through a napkin and mold. Serve with ice cream or whipped cream.
S. M. W.
½ box of Plymouth Rock gelatine, soak the gelatine in 1 cup of cold strong coffee ½ hour, add 1 teacupful of sugar, 1 pint of boiling water. Strain and let harden on ice. Cut in cubes and serve with whipped cream.
Mrs. Seymour H. Jones.