"The best of families have their family 'jars.'"
FOUR FRUIT JAMMrs. W. C. Thorbus
One quart cranberries cut coarsely; one cup sultana raisins; six ries; one quart gooseberries; two quarts granulated sugar. Boil forty minutes and put in jelly glasses.
CRANBERRY CONSERVESue C. Woodman
One quart cranberries cut coarsely; one cup sultana raisins; six oranges; soak raisins; cut up oranges; mix. Equal measure of sugar; cook. Stir constantly.
RHUBARB CONSERVEMrs. John Ingram
Six pounds rhubarb; six pounds granulated sugar; one-half pound English walnuts; six oranges, pulp and juice. Boil until proper consistency.
PLUM CONSERVEMrs. A. C. Allen
One box of blue plums; one pound of raisins, chopped; three pounds sugar; juice of four oranges; rind of two oranges chopped. Boil the rind in water until bitterness is gone. Cook for one-half hour.
HEAVENLY HASHMrs. W. D. Hurlbut
A five-pound basket of big blue plums; wash and seed them, put in preserving kettle with one pint water; add (everything but the seeds of) five oranges and five lemons, putting the skins through a meat chopper; four pounds of seedless raisins, also put through the chopper; one pound of walnut meats broken and lastly five pounds of sugar. Let boil until quite thick, then put in glasses and when cold cover with paraffine.
PEAR CHIPSMrs. M. Evans
Seven pounds pear chips; seven pounds sugar; one-fourth pound candied ginger; three lemons sliced; two oranges. Cook oranges and lemons slowly before adding to pears; then cook slowly for two hours.
SUN COOKED STRAWBERRIESMrs. H. D. Sheldon
Use cup for cup sugar and fruit. Let sugar stand on fruit over night. Drain juice and cook slowly until sugar is thoroughly dissolved. Add fruit and heat through. Turn out on platters and stand in sun until thick as desired. Pieces of glass over each platter helps cook more rapidly. Seal as you would jelly in glasses.
HARLEQUIN JAMGood Housekeeping
One orange; twenty-five peaches; twelve pears; twelve plums; one pound white grapes; one-fourth pound almonds, blanched; three-fourths cup of sugar to one cup of fruit. Cook two hours.
BLACKBERRY JAM
Two quarts blackberries; one and one-half quarts sugar; one cup water. Cook well for half an hour.
APRICOT JAMMrs. Herman Vander Ploeg
One pound dried apricots; three pounds granulated sugar; one-half ounce bitter almonds; three pints cold water. Soak the apricots in the water over night (wash first), and in the morning boil until tender. Add sugar and almonds blanched and boil another half hour, or until mixture sets.
YELLOW TOMATO PRESERVESMrs. T. B. Orr
Two quarts tomatoes; two lemons ground, use juice and all; four chopped large sour apples; two and one-half cups brown sugar; two teaspoonfuls cinnamon; one teaspoonful ground ginger; one-half teaspoonful cloves. Cook slowly until thick. Put in jars.
TOMATO BUTTERMrs. A. Donald Campbell
Seven pounds large ripe tomatoes; four pounds brown sugar; one-half cup vinegar; one teaspoonful each of ginger and cloves; one tablespoonful cinnamon. Cover tomatoes with boiling water and let stand five minutes; rub off skins and cut off stem ends. Slice into a porcelain kettle and cook until soft; add sugar and stew until very thick; add spices and vinegar and cook short time longer. Pour in quart Mason jars and seal while hot. This is particularly good with meat or game.
EAST INDIAN PRESERVEMrs. George D. Milligan
Six pounds yellow tomatoes—small ones; six pounds sugar; one pound raisins, large ones with seeds; put them in water until they plump up; two ounces green ginger root (obtainable at a Chinese store); six lemons sliced; put tomatoes in kettle and put on enough water to cover them; then add the other ingredients and boil until thick.
QUINCE HONEYAunt Margaret
Peel and grate three large quinces and one tart apple. Make a syrup of three pints of granulated sugar and one pint of water; have the syrup boiling briskly; stir in the grated fruit and boil twenty minutes.
APRICOT MARMALADEMrs. J. G. Sherer
One basket of apricots; one pineapple; three oranges; five pounds cane sugar. Peel oranges, scald peeling and scrape off white and then put all through grinder. Boil all slowly one hour, stirring constantly or it will stick.
APRICOT AND PINEAPPLE MARMALADEMrs. A. Donald Campbell
One large, or two small, pineapples, put through meat chopper with large knife; one and one-half pounds apricots; weighed after they are peeled and pitted; two pounds sugar; one-half pint water. Boil slowly for an hour.
FIG MARMALADEMrs. John T. Gilchrist
Cut five pounds rhubarb into inch pieces. Add one quart of water and cook as for sauce. Put one pound figs through a food chopper. Heat five pounds sugar and add to hot sauce, then figs. Add juice of two lemons. Cook slowly for about one hour, stirring often.
PEACH MARMALADEMrs. F. J. Macnish
Equal parts of peaches (run through a fine collander) and sugar, cooked two hours.
PEACH MARMALADEMrs. J. H. Shanley
Nine medium sized peaches, cut small; one orange, chopped fine (with skin); one cup sugar. Cook until it thickens, put in jelly glasses and seal.
PIE PLANT MARMALADEMrs. T. B. Orr
Two quarts pie plant pared and cut in inch length pieces; four large oranges, chopped (use juice); one-half pound almonds, blanched and chopped; four pounds sugar; mix all together and let stand in bowl all night. Cook slowly in enamel kettle until thick. Seal with paraffine in glasses.
ORANGE MARMALADEMrs. T. M. Flournoy
Six oranges; three lemons, parboiled, and save the water; either put the skins through the chopper or slice them very thin; add eight cupfuls water, using that in which the fruit was boiled, and sixteen cupfuls of sugar; let stand over night. Next day let it boil gently until it jellies.
ORANGE MARMALADEMrs. C. B. Martin
One grapefruit; six oranges; two lemons (sliced like wafers); two quarts of cold water; let stand over night. In the morning, boil slowly until fruit can be pierced with a straw; add seven and one-half pounds granulated sugar and boil until thick enough.
ORANGE MARMALADEMiss Julia Hunt
Six pounds of pumpkin (after cut), cut one inch long, three-fourths inch wide and one-half inch thick; cover with five pounds sugar; let stand over night. Six lemons, juice and rind; two oranges sliced and the rinds cut in small pieces; three-fourths ounce ginger, the preserved is best. Simmer until the rind softens, then add to the pumpkin and boil until the right consistency.
QUICK ORANGE MARMALADEMrs. A. Donald Campbell
Take one-third lemons and two-thirds oranges (eight oranges and four lemons makes large enough quantity to cook up at one time and makes twelve glasses). Take off the yellow part of the peel from one-half of each; cut into small pieces and drop into the preserving kettle; take off the white part of the peel, between the yellow part and the pulp; be sure none of the white goes into the marmalade, as it makes it bitter. Slice the fruit across in thin slices, and add it to the cut up peel; put teacup of water to each whole fruit (oranges and lemons) and cook until the fruit is soft. When cooked, add three-fourths cup of sugar for each whole fruit and boil hard until it jells. The quicker it is cooked the better, as long cooking, especially after the sugar is added, tends to destroy the flavor and makes the mixture taste strong.
RHUBARB MARMALADEMrs. J. L. Putman
Boil for twenty minutes, four pounds of rhubarb cut into small pieces, leaving the skin on. Add the juice of five lemons, the rind of which has been sliced off thinly, boiled in a little water for about twenty minutes or until soft; and chopped fine. To this add six pounds of granulated sugar, one pound of blanched almonds, chopped or cut, and one wine-glass of Jamaica ginger. Boil all together until thick.
RHUBARB MARMALADEMrs. John T. Gilchrist
Cut rhubarb very fine and to each cupful add the juice and pulp of one orange, one tablespoonful lemon juice and one teaspoonful grated orange peel and one and one-half cups sugar. Let stand until sugar is dissolved. Boil rapidly until transparent.
SPICED RHUBARBMrs. John Ingram
Two and one-half pounds rhubarb; skin and cut in one inch pieces; two pounds granulated sugar, mixed with one teaspoonful cinnamon; one-half teaspoonful ground cloves; seven-eighths cup vinegar. Bring to boiling point and simmer till thick.
SPICED RHUBARBMrs. John T. Gilchrist
Sprinkle two and one-half pounds sliced rhubarb with one pound of sugar and let stand over night. Drain in the morning and add to the juice one cup water and one-half cup vinegar. Put on, boil with a spice bag containing one-half teaspoonful each of ground cloves, mace, allspice, ginger and cinnamon. Boil until it makes a good syrup, then add rhubarb and cook until thick.
SPICED CHERRIESMrs. C. A. Bowman
Take eight quarts of large red cherries (stoned), cover with cold vinegar, let stand over night. Next day turn off all the juice in the jar, measure the cherries and take equal parts of sugar and cherries. Take one tablespoonful cloves, six sticks of cinnamon, pounded a little, put in cheesecloth bag, put in jar with sugar and cherries. Stir every few hours for several days until sugar is thoroughly dissolved. Put in fruit jars.
SPICED GRAPESMrs. J. G. S.
Remove the skins from seven pounds of grapes, boil until soft and pass through sieve. Boil four pounds of sugar and one quart of vinegar together, add skins, boiled grapes, one tablespoonful powdered cloves; two tablespoonfuls powdered cinnamon and boil all together for two and one-half or three hours.
SPICED GRAPE JELLYMrs. W. D. Hurlbut
One peck of grapes; one quart vinegar; six pounds sugar; one ounce whole cloves; one-fourth ounce stick cinnamon. Boil grapes, spices and vinegar together until the grapes are tender. Press through sieve and boil the juice thirty minutes. Add heated sugar, boil five minutes, testing to see whether it has jellied. Cook longer if necessary. Pour into hot sterilized jelly glasses and cover with wax.
CRAB APPLE AND DAMSON PLUM JELLYMrs. C. A. Carscadin
Four quarts of crabapples; one quart of damson plums. Wash fruit and put on with cold water enough to cover. Let cook until soft, drain through a jelly bag and return to kettle with an equal quantity of sugar. Boil until it jells. This makes a tart jelly which tastes like currants.
QUINCE AND CRANBERRY JELLYMrs. C. A. Carscadin
Three large quinces; one quart of cranberries. Wash and quarter the quinces, removing the seeds; pick over and wash the cranberries and put them in the preserving kettle with the quinces; add cold water to nearly cover fruit; cook slowly until soft. Allow juice to drip through a jelly bag. Boil twenty-five minutes and add an equal quantity of heated sugar. Boil five minutes, skim and put in heated glasses. Seal.
MINT JELLYMrs. W. C. Thorbus
Two bunches of fresh mint; one pint boiling water; one-half box gelatin, soaked in one-half cupful cold water; one-half cupful lemon juice; one cupful sugar. Crush mint and steep in water one-half hour; soak gelatin in cold water and add to mint; add sugar and lemon juice. Strain and color with Burnette's leaf green paste.
AMBER JELLYMrs. M. Evans
One grape fruit; one orange; one lemon; after washing fruit, slice very thin, rejecting only seeds and tough inner pulps of grape fruit. Cut slices in halves and quarters, measure and add two and one-half times the quantity of water and set aside for twenty-four hours. Then boil gently for fifteen minutes, and set aside another twenty-four hours. Add sugar, measure for measure, to fruit and juice and boil until it jellies, which will be for one hour and a half or two hours. Before cooking dissolve the sugar through the fruit and juice. Then do not stir at all while the process of cooking is going on. The rinds should be transparent and the jelly a clear amber hue when done.
QUINCE AND CRANBERRY JELLYMrs. George K. Spoor
Four pounds quince; two quarts cranberries; cook until mushy; then strain for juice and add one cup sugar to every cup of juice. Boil fifteen minutes. This makes a beautifully colored jelly.
PICKLED PEACHES OR PEARSMrs. J. A. Kaerwer
One quart vinegar; two quarts water (eight cups); four pounds sugar (nine cups); put stick cinnamon and five cents worth of cloves in bag and boil fifteen minutes. Peal fruit and pour hot syrup over fruit and let stand over night. Drain syrup off fruit and reboil syrup. Pour hot on fruit a second time. The third morning boil syrup again twenty minutes, and then boil fruit in syrup. Can and seal.
PICKLED PEACHESMrs. N. L. Hillard
For ten pounds of peaches take five pounds of light brown sugar, one ounce whole cloves, one ounce cinnamon stick and one pint vinegar; let it come to a boil and pour over the peaches; let stand until next day; pour off liquid; reheat and pour over fruit again; the third day reheat the liquid and put in the peaches, a few at a time, and boil; then put in jars and seal.
ROSE APPLESMrs. C. E. Jones
Peel and core six small apples. Put into a saucepan with one cupful of sugar, one and one-half cups of water and five cents worth of red cinnamon drops. Boil gently until apples are tender and a pretty pink color. Remove carefully to a dish and let the syrup continue boiling until it jellies. Pour over the apples. Serve as a garnish or in glass sherbet cups and top with whipped cream.
MINCE MEATMrs. T. B. Orr
One-half beef tongue chopped fine; six large sour apples; one quart of wine; one cup molasses; juice of one large orange and grated rind; two lemons, that is, juice and grated rind; two pints granulated sugar; one pint currant jelly; two tablespoonfuls cinnamon; one tablespoonful salt; one-half teaspoonful black pepper; two nutmegs; one large cup suet chopped fine, cooked; two pounds seeded raisins; one cup chopped citron; brandy enough to make moist. Use cold, strong coffee if brandy is objectionable.
MINCE MEATA. E. Loring
One quart bowl each of chopped lean beef and of chopped apples; two quinces chopped fine; one-half bowl each of suet and molasses; one and one-half bowls each of brown sugar; raisins; currants; one-half bowl of candied lemon and orange peel chopped fine; one-half bowl of citron chopped fine, grated rind and juice of two lemons; one glass jelly; one pint of boiled cider; one pint of sweet cider; four level teaspoonfuls cinnamon; one level teaspoonful cloves; one-third teaspoonful white pepper; three teaspoonfuls salt and one grated nutmeg. Allow meat to cool in the water in which it was cooked; remove all membrane from suet and cream it with your hand; chop meat, add suet, apples, quinces, molasses, sugar, raisins, currants, orange and lemon peel, citron, lemon juice, jelly and cider; heat gradually and let it simmer three hours. When cool add the spices and if desired, brandy to taste.
MINCE MEAT
Mix together one cup chopped apples; one-half cup raisins, seeded and chopped; one-half cup currants; one-fourth cup butter; one tablespoonful molasses; one tablespoonful boiled cider; one cup sugar; one teaspoonful cinnamon; one-half teaspoonful each of cloves and grated nutmeg; one salt spoon mace. Add enough stock in which meat was cooked to moisten; heat gradually to boiling point and simmer one hour; then add one cup chopped meat and two tablespoonfuls currant jelly. Cook fifteen minutes.
GREEN TOMATO MINCE MEATMrs. Ada Woods
One peck green tomatoes, wash well and cut off blossom end; put through meat chopper; put on stove and pour over them boiling water and scald; drain this water off, put back on stove and repeat the process. After they have been scalded and drained three times, add one peck of apples, washed, cored and quartered and put through the meat chopper; five pounds sugar; two pounds raisins; one and one-half pounds beef suet; two tablespoonfuls salt; three tablespoonfuls cinnamon; one teaspoonful cloves; two teaspoonfuls nutmeg and one teaspoonful allspice. Cook one and one-half hours, stirring constantly as it burns very easily; add three cups vinegar and seal while hot.
MINCE MEATMrs. J. P. Cobb
One-half pound suet; five pounds stoned raisins; three pounds dried currants; one and one-half pound citron; six pounds sugar; one and one-half pints molasses; six pounds round of beef; one-half peck sour apples; one quart boiled cider; one quart California brandy; one pint California sherry; three nutmegs; one-half cup cinnamon; one-fourth cup ground cloves.
MINCE MEATMrs. Elizabeth Iglehart
Six pounds round beef chopped fine; eight pounds chopped apples; four pounds raisins with seeds; four pounds currants; one and one-half pounds suet shredded; two and one-half pounds sugar; one-half pint alcohol; two quarts cider; two quarts water; one nutmeg grated; four heaping teaspoonfuls cinnamon; one heaping teaspoonful cloves; six heaping teaspoonfuls allspice; two pounds chopped cooked figs; one pound chopped citron; one pint good whiskey. Mix meat and fruits thoroughly, then add the liquor.
Then said the Judge, "A sweeter draughtFrom a fairer hand was never quaffed."—Whittier.
—Whittier.
GRAPE JUICE MINT JULEPMidlothian Country Club
One teaspoonful powdered sugar; enough water to dissolve sugar; a dozen sprigs of mint; put in bottom of glass; fill glass with fine ice and pour white grape juice over that to nearly fill glass, serve with slices of orange, pineapple and sprigs of mint on top.
GRAPE JUICEMrs. R. C. Foster
To ten pounds of New York Concord grapes add three pints of boiled water. Cook and strain. Put in one pound of granulated sugar. Let stand over night to clear. Strain in the morning, bring to a boil and skim. Have jars, or bottles, hot, and bottle immediately.
GRAPE JUICE LEMONADE
Mix the juice of two lemons with half a cup of granulated sugar, then stir in one pint of grape juice; continue to stir it until the sugar is dissolved, add enough cold water to make a quart of liquid; turn into a pitcher in which there is a piece of ice. Add a few thin slices of lemon from which the seeds have been removed, and a few maraschino cherries. Serve with an extra supply of lemon and pineapple, cherries and sprigs of fresh mint, that each glass may be decorated.
MULLED GRAPE JUICE
Wash and pick over one cupful of seedless raisins; set over the fire with two cupfuls of cold water and four sticks of cinnamon; simmer very slowly, never reaching a hard boil, for three-quarters of an hour. Add to them one quart of grape juice, and let this become scalding hot, take from fire, add juice of a lemon and serve hot.
GRAPE JUICEMrs. E. Lewis Phelps
Wash and stem four pints of blue grapes. Have a gallon jug scalded and drained; put in grapes and cover with a syrup made of two pounds of sugar and eight cups of water; fill jug with boiling water; cork tightly. Following morning drive cork in tighter and cover with wax. Will be ready to serve in three weeks.
GRAPE JUICEMrs. W. D. Hurlbut
Ten pounds of grapes; three pounds of sugar; one cup water. Put the grapes and water in the preserving kettle, heat until pulp and seeds separate. Strain through jelly bag. Then add sugar to the juice heated to boiling point, then pour into hot sterilized bottles and seal. When serving add crushed ice.
GRAPE JUICE HIGHBALL
Put a piece of ice in each glass; rather more than half fill the glasses with grape juice, then fill with charged water (from a syphon).
CHERRY JULEPMrs. Louis Geyler
Cook one pint of red cherries, stoned, in one-half cupful sugar syrup until soft; cool and add one-half cupful cider; one-half cupful maraschino and a few sprigs of mint. Crush mint cherries, fill tall glasses with shaved ice and mixture alternately and stir, without touching glasses with hands, until they are well frosted. Garnish with a slice of pineapple and a sprig of mint dipped in powdered sugar.
GINGER ALE PUNCHMiss Agnes Sieber
Add one bunch of mint to juice of five lemons and one cupful sugar; bruise mint and let stand several hours on ice. Squeeze through cloth and add one lemon and one orange cut in thin half slices and two pints of ginger ale; add ice and one pint ginger ale. Garnish with mint.
MINT PUNCH
Cook one cupful sugar with two cupfuls water, grated rind of an orange and a lemon, a piece of stick cinnamon and twelve cloves. Cool and strain, add juice of three lemons and four oranges; one bunch of fresh mint leaves and two drops of oil of spearmint. Place on ice for two hours. Strain again and add one-fourth cupful preserved ginger, cut in dice. Color green and add ice and one pint club soda. Garnish with mint.
STRAWBERRY PUNCH
Mash one quart strawberries, add juice of one-half pineapple, one lemon, two oranges and two cupfuls sugar cooked in five cupfuls water. Place on ice and strain into pitcher filled with ice and add whole strawberries and any fruits in season.
CHOCOLATE MILK SHAKE
One-fourth cup finely crushed ice; two tablespoonfuls chocolate syrup; one-half cup milk; one-fourth cup apollinaris water or soda water from syphon. Put ice in tumbler, add remaining ingredients, and shake until well mixed. Serve with or without whipped cream, sweetened and flavored.
GINGER ALEMrs. C. A. Carscadin
One and three-fourths pounds of sugar; one and one-half ounce whole ginger; two and one-half ounces cream of tartar; one lemon sliced; seven quarts of boiling water and two cents worth of yeast. Put the sugar and spices in a stone jar; pour boiling water over them and let them stand covered in a cool place for twenty-four hours. Then add the yeast, dissolved in luke warm water, and let stand again for twenty-four hours. Put in bottles, cork well and after three days it is ready for use.
GINGERADEMrs. W. L. Gregson
One quart of cold water, one cup sugar, one-fourth ounce white ginger root, juice two oranges and one lemon. Put the water and sugar to boil, add ginger root broken into small bits. Let it boil twenty minutes after boiling begins, remove from the fire and add fruit juice. Strain and cool. Serve with powdered ice and a preserved or sweet cherry in each glass.
BLACK COWMidlothian Country Club
Put fine ice in glass and nearly fill with sarsaparilla, pour cream carefully on top of that and serve.
A DELICIOUS FRUIT CUPMidlothian Country Club
Put one pint of water, one pound of sugar and the grated yellow rind of one lemon on to boil for five minutes; strain and while hot slice into it two bananas; one grated pineapple and one-fourth pound stoned cherries. When ready to serve add the juice of six lemons. Put in the center of your punch bowl, as guard, a block of ice; pour over it two quarts of apollinaris, add the fruit mixture and at the last moment one dozen strawberries and mix all together.
CHOCOLATE FRAPPES. Blanche Backman
Put a quart of rich milk in a double boiler, stir into it gradually three-fourths of a cup grated chocolate and sweeten to taste. Boil five minutes, stirring all the while; then pour into an earthen dish and add a teaspoonful of vanilla and set on ice. Have chopped ice in the bottom of the glasses; then fill the glasses within a quarter of an inch of the brim. Put sweetened whipped cream on top. If desired the whipped cream can be dotted in the middle with fruit jelly.
CREAMY COCOA
Stir together in a saucepan half a cup cocoa, half a cup flour, half a cup granulated sugar and half a teaspoonful salt. Add gradually one quart boiling water and let mixture boil five minutes, stirring it constantly. Remove from fire, add a quart boiling milk, and serve. If desired a spoonful whipped cream may be put in each cup before filling with cocoa. (Flour should be sifted before measured.) The above recipe will serve twelve persons.
CURRANT LEMONADEMrs. W. L. Gregson
One glass of currant jelly; one cup sugar; two lemons; beat the jelly very thoroughly with the sugar and add the lemon juice and two quarts water and a generous piece of ice.
ICED COFFEE
Iced coffee served with orange is also delicious. Add half cup orange syrup to three cups coffee and shake in a shaker with a little chopped ice. Turn into thin glasses and add a spoonful whipped cream.
COCOA EGG-NOG
Beat white of an egg to a stiff froth, adding tiny pinch of salt. Sweeten, flavor with vanilla and put aside about two teaspoonfuls. Add. yolk to the rest and beat well, then add enough rather rich cold cocoa to fill tumbler. Stir well together and put the remainder of the beaten white on top. Serve at once, and ice cold.
LEMON TRIFFLE
Two lemons; two oranges; twelve lumps loaf sugar; two teaspoonfuls brandy; two teaspoonfuls Jamaica rum; a little grated nutmeg; one-half pint double cream, whipped. Grate rind of one orange and two lemons and squeeze juice of all on the sugar and let stand until dissolved. Stir well and serve in glasses with a spoonful of cream on top. This serves four persons.
RASPBERRY VINEGARMrs. W. W. Backman
Mash six quarts of berries (red or black). Pour two quarts of cider over the berries and let them stand all day and night. The next day mash six more quarts of berries; strain first six quarts and pour over last six quarts of berries and let stand another night and day; then strain all again. To every pint of juice add one pint of sugar and boil about twenty minutes; then bottle. When serving, use about one-third of the raspberry vinegar to two-thirds water.
EGG-NOG
Beat separately the white and yolk of an egg. Stir a heaping teaspoonful of sugar and a tablespoonful of grape juice into the yolk; pour into tall glass, add the whipped white and fill glass with unskimmed milk. Serve cold with light cakes or thin bread and butter.
"Would you know how first he met her?She was cutting bread and butter."
SPANISH SANDWICH FILLING
One large onion; three carrots; two red peppers; two green peppers (without seeds); two eggs, hard boiled; two sour pickles. Chop all the vegetables and pickle very fine; squeeze dry in a cheese cloth, add the chopped eggs and one-half cup mayonnaise.
LUNCHEON SANDWICHMrs. C. S. Junge
Fry two slices of bacon for each sandwich. Toast bread. Pour over the first layer of toast a little of the bacon fat. In remaining fat stir a tablespoonful flour, add a cup and a half of milk and cook until creamed. On the slice of toast place a slice of cold roast beef, chicken or veal, and on that two slices of tomatoes; then the slices of bacon. Place on the second slice of toast and turn over all the creamed gravy, and serve.
TASTY FILLINGMrs. W. D. Hurlbut
One bunch of radishes, washed but with the skins left on and a bit of the green stem; one Spanish onion peeled; chop together until very fine. Make a highly seasoned boiled mayonnaise, mix with the radishes and onion and spread thin slices of buttered bread; put a lettuce leaf over the mixture and then another slice of buttered bread.
ANCHOVY SANDWICHMrs. Francis A. Sieber
Two tablespoonfuls creamed butter; one-half cup grated cheese; one teaspoonful French mustard; one teaspoonful Tarragon vinegar; and anchovy paste. Add one tablespoonful minced olives, pickles, salt and paprika. Spread on bread.
CHICKEN AND BACON SANDWICHMrs. Louis Geyler
Mix equal portions of chicken, bacon and celery; add one teaspoonful minced green pepper and a few drops of tarragon vinegar. Lay lettuce strips across sandwiches and when serving, lay a slice of tomato on each and cover with the minced chicken mixture. Top with a spoonful of mayonnaise.
SANDWICH (CHICKEN AND HAM)Miss Agnes Sieber
Mix one cup minced chicken with two-thirds cup minced ham; add four tablespoonfuls each of chopped pickles, piementoes and creamed cheese, mashed smooth. Add paprika and spread on bread.
BEEFSTEAK SANDWICHMrs. W. R. McGhee
Have a cut of tenderloin of beef for each sandwich; butter two slices of bread and lay them side by side; broil the steak, seasoning well and lay on one piece of bread; on the other place a slice of Spanish onion which has been thoroughly chilled to make it brittle.
CHEESE, PECAN NUT AND PIMENTO SANDWICH
Cut Boston brown bread and white bread into thin slices and stamp into rings with a doughnut cutter. Beat one-fourth cupful of butter to a cream; gradually beat in half a cupful (measured light) of grated cheese, half a teaspoonful paprika and one-fourth cupful sliced pecan nut meats. Use this to spread the prepared bread; drop on the mixture here and there thin slices of piemento, then press the two pieces together.
CHEESE SANDWICHESMrs. Helen Armstrong
One hard boiled egg; one-half teaspoonful salt; one-fourth pound grated cheese; one-half teaspoonful pepper; one-half teaspoonful mustard; one tablespoonful melted butter; three tablespoonfuls lemon juice or vinegar. Rub yolk of egg to paste and add salt and pepper, butter and mustard; then add lemon juice to make right consistency. Spread between thin slices of bread.
DREAM SANDWICHESMrs. W. L. Clock
One-half cup of pecan nuts chopped fine; one-half cup stoned raisins; one apple; juice of one-half lemon; one spoonful sugar. Mix with a small amount of cream and spread it on bread thin. It makes an excellent filling for sandwiches.
HOT CHEESE SANDWICHES
These are particularly nice for Sunday evening teas. Slice the bread very thin; put a thick layer of grated cheese between the two forms; sprinkle with salt and a dash of cayenne pepper and press the bread well together. Fry them to a delicate brown on each side in equal parts of hot lard and butter and serve very hot.
HOT CHEESE SANDWICHMrs. W. D. Hurlbut
On a slice of bread, well buttered, place a fairly thick piece of yellow American cheese; sprinkle with salt and paprika pepper; cover with another slice of buttered bread and place under the blaze in the broiler to toast; when one side is done turn over and toast other side. By the time both sides are toasted the cheese is quite soft.
JANE DABNEY'S CHEESE SANDWICHMary S. Vanzwoll
One and one-half cups grated cheese; one egg; two tablespoonfuls cream. Spread on bread and cover with a slice of bacon. Brown in a medium oven.
CHEESE AND NUT SANDWICHESMary Barwick Wells
Chop pecans, hickory nuts or English walnuts; mix with an equal quantity of cream or Neufchatel cheese. Butter thin slices of bread and spread with the cheese and nuts. Between the slices lay a heart-leaf of lettuce dipped in mayonnaise dressing.
CUCUMBER SANDWICHMrs. F. E. Place
Peel and slice cucumbers like wafers; put on the ice several hours before using. Mix with an oil mayonnaise and spread between thin slices of bread.
FILLING FOR PIEMENTO SANDWICHESMrs. J. E. Kelly
Two tablespoonfuls sugar; one teaspoonful salt; one tablespoonful flour; mix. Yolks of two eggs, beaten; one-half cup water; one-half cup vinegar; one teaspoonful butter. Cook in double boiler till thick. Add to: Three Eagle brand cream cheese; one small can pimentoes; one cupful walnuts or pecans; grind pimentoes and nuts and cream into the cheese.
LAYER SANDWICHES
Five slices of Boston brown bread, put together with cream cheese reduced with sweet cream or mayonnaise; cut down in half-inch slices.
OLIVE SANDWICHES
Chop one-third olives and two-third chicken livers that have been thoroughly cooked and mashed quite smooth; mix with thick mayonnaise dressing. Serve in white bread, ice cold.
EGG AND GREEN PEPPER SANDWICH
Six hard boiled eggs; one green pepper; two tablespoonfuls olive oil; one tablespoonful ketchup; one-fourth teaspoonful salt and mustard; cream. Chop eggs and pepper, mix other ingredients and add to chopped eggs, moisten with cream and spread between thin slices of buttered bread. Cut in fancy shapes and keep in damp cloth until ready to serve.
MAPLE SANDWICHJudith Slocum
Put one cupful of finely shaved maple sugar through the meat chopper with one cupful of blanched almonds, then mix to a paste with thick sweet cream. Spread on slices of brown bread and white bread.
DATE AND NUT SANDWICHES
Remove the stones and scales from the dates and break them up with a fork. Chop pecan meats fine and use twice as many dates as nuts. Mix together and moisten with creamed butter, add a dash of salt. Spread between thin slices of bread.
CARROT AND NUT SANDWICH
Peel and chop carrots very fine; allow a cup of minced nut meats to each cup of carrots and mix with mayonnaise.
BAKED EGGSMrs. C. A. Bowman
Cover bottom of pan with fresh bread crumbs; drop eggs on them, being careful not to break them; dot with butter and seasoning and bake.
OMELETMrs. E. Lewis Phelps
One and one-half tablespoonful flour; one and one-half tablespoonful butter; blend over fire and add one cup of milk. (This should be thick and stiff when cooked.) When about cold, add one cup grated cheese (yellow American preferred); beat the yolks of seven eggs stiff, and when cold fold in the beaten whites; add a little salt. Mince some cold boiled ham, onion and green pepper for a center filling. Set the dish in pan of water and bake.
EGG BALLSMrs. Ben Craycroft
Serve with salad. Rub the yolks of four hard boiled eggs to a paste; add a dash of salt, same of pepper; six drops of Worcestershire sauce, and one teaspoonful melted butter. Moisten with the beaten yolk of one egg and shape in small balls. Roll in flour and saute in butter. Fry to a delicate brown.
ESCALLOPED EGGSMrs. Ben Craycroft
Six eggs; two tablespoonfuls of cream to each egg; season with pepper, butter and salt and sprinkle cracker or bread crumbs over the top. Bake in rather quick oven.
ESCALLOPED EGGS
Make a force meat of chopped ham, fine bread crumbs, pepper, salt, a little minced parsley and some melted butter. Moisten it with milk to a soft paste and half fill patty pans with the mixture. Break an egg carefully upon the top of each, dust with pepper, salt and sift some very finely powdered cracker over it all. Set in hot oven and bake until the eggs are well set (about eight minutes), and serve hot.