A SITTING OF EGGSMrs. Ben Craycroft
Take the number of eggs to be cooked and separate the whites and yolks. Beat the whites to a froth, add a little salt. Butter a pan; then pour in the whites; then dip the yolks around in the whites; put in oven, bake two or three minutes and serve.
HAM OMELETMrs. Gorham
Chop fine cold boiled ham. Beat four eggs; add two tablespoonfuls milk, salt and pepper to taste. Mix with ham and fry on hot griddle, dropping a spoonful at a time. Serve hot. Any cold meat may be utilized in the same way.
OMELETMrs. Edward E. Swadener
Four eggs; one-half cupful milk. Separate the whites of the eggs, beat to a stiff froth; beat the yolks well and add salt, pepper and one-half cupful milk. Fold in the beaten whites. Have the oven hot; have the spider hot, put in a generous tablespoonful butter (bacon or ham drippings may be used), and when it melts add eggs. Let the omelet "set," then put it into the hot oven to brown. It should slip out of the spider without breaking if enough butter (or substitute) has been used. Have platter heated on which the omelet is to be served.
EGGS POACHED WITH ARTICHOKESMrs. Francis A. Sieber
Cover eight rounds of toast with eight artichoke fonds (cooked or canned). Put a whole poached egg in center of each, and cover with brown sauce seasoned with ham. Dust eggs with powdered parsley.
EGGS IN GREEN PEPPERSMrs. Louis Geyler
Chop one-half dozen hard boiled eggs; add one-half cup minced ham, and fill a buttered dish lined with crumbs with alternate layers of eggs and cream sauce, seasoned with salt, minced green peppers, parsley and chives. Spread crumbs on top, dot with butter, and bake; or bake in green peppers.
SPANISH EGGMrs. Harry H. Small
Blend two tablespoonfuls of melted butter and one tablespoonful of flour in a chafing dish. Add one pint of milk and cook to a thick cream. Add salt and paprika and a dash of cayenne pepper. Then add half a pound of American cheese cut in very small pieces and cook until well blended together. Have one large onion and one green pepper cut in chips and fried as tender as butter, taking care not to brown the onion. Add to the onion and pepper one-half can of tomatoes, cook for five minutes together, and add to the cream sauce. Have six eggs boiled hard, slice and add to the mixture. Serve on toast on hot plates.
EGGS IN BATTER
One egg; one and one-half tablespoonfuls thick cream; two tablespoonfuls fine stale bread crumbs; one-fourth teaspoonful salt. Mix cream, bread crumbs and salt. Put one-half tablespoonful of mixture in egg-shirrer. Slip in egg and cover with remaining mixture. Bake six minutes in moderate oven.
SCOTCH EGGS FOR BREAKFASTMrs. A. M. Studley
Boil six eggs twenty minutes. When cold, remove shells. Roll in sausage meat about one-half inch thick all over; put in the ice box over night. Then fry, turning all the time till brown. Serve on platter, cutting them open, and garnish with Saratoga potatoes.
POACHED EGGS ON RICE TOAST
Put one quart of rice into one quart of boiling water, to which has been added one teaspoonful salt, boil rapidly for fifteen minutes, then place on back of stove and steam twenty minutes. When the rice has absorbed all of the water press into a square mold or bread pan and set aside to cool. When cold cut into slices, place in wire broiler and toast over hot fire. Poach as many eggs as you have slices of toast and place an egg on each slice. Sprinkle with pepper and salt and serve very hot.
EGGS DELICIOUSAlice Clock
Six hard boiled eggs; one pint milk; one tablespoonful (heaping) butter; two tablespoonfuls flour; one tin sifted peas. Mix the butter and flour smoothly; slowly add milk while stirring constantly over slow fire, until white sauce is nicely smooth. Season sauce to taste, with paprika and salt; and add hard-boiled eggs, cut in halves. Pour over the whole the sifted peas, and as soon as the peas are heated, being careful not to stir, serve on rounds of toast. This amount will serve six people.
EGG RELISHMrs. A. Donald Campbell
One cupful of bread crumbs; one cup cream and five eggs. When the cream has been absorbed by the crumbs and the eggs well beaten add pepper and salt with a teaspoonful of chopped parsley. Fry as an omelet.
EGG GARNISH
Boil six eggs. Cut them into halves, and remove yolks. Fill the whites with chopped cucumbers, over which a French dressing has been poured. Serve these upon shredded lettuce.
A LUNCHEON DISHMrs. William E. Mason
Butter baking dish; drop in six eggs, whole; grate American cheese, thickly. Sprinkle a little salt, pepper and small pieces of butter over them and bake slowly. Serve in baking dish.
EGGS A LA BUCKINGHAM
Make five slices milk toast, and arrange on platter. Use receipe for scrambled eggs, having the eggs slightly under-done. Pour eggs over toast, sprinkle with four tablespoonfuls grated mild cheese. Put in oven to melt cheese, and finish cooking eggs.
EGGS A LA GOLDENRODCharlotte V. Thearle
Three hard boiled eggs, one tablespoonful butter, one tablespoonful flour, one cup milk, one-half teaspoonful salt, one-third teaspoonful pepper, five slices toast, parsley. Make a thin white sauce with butter, flour, milk and seasonings. Separate yolks from whites of eggs. Chop whites finely and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast cut in points.
EGGS A LA MARTIN
One cup white sauce, six eggs, one-fourth pound grated cheese. Break eggs carefully into a well buttered pudding dish, cover with white sauce and sprinkle cheese over all. Bake fifteen minutes in moderate oven.
EGGS A LA LEEMrs. Harry F. Atwood
Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a dropped egg, and pour around mushroom sauce.
Sauce: Clean one-fourth pound mushrooms, break cap in pieces, and saute five minutes in one tablespoonful butter. Add one cup chicken stock and simmer five minutes. Rub through a sieve and thicken with one tablespoonful each butter and flour cooked together. Season with salt and pepper.
EGGS A LA FRANCOISE
Poach two eggs in boiling water acidulated with lemon juice and slightly salted. Arrange the eggs on rounds of toasted bread, pour over a tomato sauce made as follows, and garnish with toast points.
Sauce: Put one large tablespoonful butter in the chafing dish (or skillet), one teaspoonful minced onion, one tablespoonful minced carrot and fry. With this blend two level tablespoonfuls flour and add one cup of canned tomatoes sifted, and one-third teaspoonful beef extract. Dissolve in one tablespoonful hot water, simmer and strain.
TO BOIL EGGS FOR AN INVALID
Have water boiling, pour over eggs and cover tightly; put on back of stove and stand five minutes. The whites of the eggs will be firmly set and the yolks soft.
"Wilt, please, your honor, taste of these."—Shakespeare.
—Shakespeare.
CHEESE BALLSMrs. W. H. Hart
One and one-half cupfuls cream cheese; one-half teaspoonful salt; one-fourth teaspoonful paprika; three eggs, whites beaten firm; cracker crumbs. Add salt and paprika to cheese, then fold in whites and roll into small balls; roll in cracker crumbs and fry in deep fat.
CHEESE SOUFFLEMrs. Max Mauerman
Two tablespoonfuls flour; two tablespoonfuls butter; one-half cup grated cheese; four eggs; one pint of milk.
Method: Rub butter and flour together over fire; when they bubble, add gradually hot milk. Remove from fire; add the beaten yolks; cool the mixture; then add the beaten whites, stirring all together thoroughly. Put in baking dish well buttered, bake in moderately hot oven for fifteen or twenty minutes or until it sets like custard. Serve at once.
CHEESE SOUFFLEMrs. Frank Sessions
Break a slice of fresh bread about three inches thick into small pieces, pour over it a cup of milk, let stand while you prepare the rest of the ingredients. Grate enough yellow American cheese to make three heaping tablespoonfuls; beat three eggs until light and frothy; add the cheese and eggs to the bread, mix thoroughly and put in a buttered baking dish; bake half an hour or until brown. Serve immediately.
FROZEN CHEESE
Rub two Neufchatel cheese to a paste, add one cup whipped cream, one-half cup finely chopped olives, one-fourth cup finely chopped pimentoes. Season with salt, cayenne, lemon juice or vinegar to taste. Soften one teaspoonful granulated gelatine in one tablespoonful cold water, dissolve over hot water, cool and add to cheese, mix well and turn into one-half pound baking powder cans previously wet with cold water, cover with a piece of white paper, adjust covers and pack in ice and salt. Let stand for several hours. Serve with salad course with toasted water crackers.
SUNDAY SUPPER MUSHMrs. A. Donald Campbell
One cup corn meal; one quart of milk, salted to taste. Cook in double boiler. Just before removing, add one egg. Spread the mixture on a board three-fourths inch thick. When cold, cut in shapes and put slice of American cheese on top, put in buttered dish and set in oven long enough for cheese to melt and brown.
CHEESE DELIGHTMrs. H. Clay Calhoun
One-half pound American cheese; two eggs, well beaten; salt and paprika to taste. Cook in a double boiler until thick. Serve on round of bread and toast in oven.
CHEESE RICEMrs. Ralph Wilder
Fill a baking dish with alternate layers of cooked salted rice and grated cheese; moisten with milk and cover with bits of butter; add dash of red pepper if liked. Bake to golden brown.
CHEESE STRAWSMrs. Elizabeth F. Pearce
One cupful grated cheese; salt and pepper to taste; two tablespoonfuls melted butter; three tablespoonfuls cold water, and flour sufficient for soft dough. Cut into strips. Bake in a quick oven until brown and crispy.
CHEESE BALLSSusy M. Horton
Beat two eggs very light, and just enough grated cheese to handle the mixture, red pepper and salt to taste. Roll into balls, the size of a walnut, dip in egg and cracker crumbs and fry in hot lard a delicate brown. To be served hot with salad.
WELSH RAREBITMrs. Harry H. Small
One pound of American cheese cut in dice; butter the size of an egg; melt butter and cheese in a chafing dish, blending together until smooth. Beat up one egg and stir into cheese, adding milk until the right consistency. Add mustard salt and paprika and a teaspoonful of Worcestershire sauce. Serve on thin slices of toast, on hot plates.
WELSH RAREBIT
One cup hot milk; one-quarter pound grated cheese; one-half teaspoonful salt; one-quarter teaspoonful mustard; one teaspoonful flour; one teaspoonful butter; one egg; dash of cayenne. Put the milk to heat. Mix the grated cheese, flour, mustard, salt, cayenne and egg well beaten, add milk when hot, a little at a time, to the mixture, stirring all the time. Cook until smooth and very creamy. Take from heat and add butter, stirring well. Serve hot on slices of toast. The milk should be added slowly. Toast bread on one side only. Pour rarebit on untoasted side.
CHEESE WAFERSMrs. Helen Armstrong
Beat the whites of two eggs very stiff; add pepper and salt; mix in gently half a cup grated cheese; spread lightly over salted wafers. Sprinkle with cheese and brown in moderate oven.
CHEESE BALLSMrs. Fred L. Kimmey
Whites of three eggs; one cup grated cheese; one tablespoonful flour; pinch of salt and red pepper. Form into balls, roll in cracker crumbs and fry in deep fat. This makes fifteen small balls.
"A wilderness of sweets."—Milton.
—Milton.
FONDANTMrs. E. A. Thompson
Two and one-half pounds fine granulated sugar; one and one-half cups water; one-half teaspoonful cream of tartar. Place in a saucepan, set on back of stove. When clear let come to a boil until it reaches 242 degrees, or until it holds together when dropped into cold water. Take from fire and cool. When lukewarm, beat until thick enough to kneed, turn out on marble or platter and work until thick.
FONDANT
One pound white sugar and half cup water, stir over the fire until it dissolves, no longer. Then boil, without stirring, until it makes a very soft ball when tested in water (cold). Pour out on a platter and when slightly cool beat until you have a creamy mass, then work and knead with the hands until it is soft and smooth. Never boil but one pound of sugar at a time no matter how much candy you intend making. Pack your fondant all together in an earthen bowl and cover with a damp cloth until the next day. Then shape into the desired forms. Use for all kinds of French creams.
MEXICAN CARAMELSMrs. A. Donald Campbell
One cup granulated sugar; one large cup milk or cream; one-fourth teaspoonful soda. Caramel the sugar and add soda to milk warmed; after caramel is dissolved add two cups of brown sugar; do not let boil until sugar is thoroughly dissolved; then boil until it hardens when dropped in cold water. Add cup of nut meats.
COFFEE CARAMELS
One cupful sugar and one-half cupful cream and one-quarter cupful strong coffee. Stir constantly over a hot fire, and turn on a greased tin.
MAPLE CARAMELS
One cupful sugar (maple) and three-quarters of a cupful of cream, placed in a saucepan. Stir constantly over a hot fire until it reaches the hard boil stage. Remove from fire, and turn on a greased tin.
VANILLA CARAMELS
Two level cups "Coffee C" brown sugar; one-half cup corn syrup; two-thirds cup cream; one cup chopped nuts. Boil sugar, cream and corn syrup without stirring until hard ball forms when tried in cold water. Add nuts and vanilla, remove from fire and pour at once into buttered tin. Do not stir caramels. When cold, remove from pan in one sheet and cut in squares. Wrap in wax paper.
CHOCOLATE CARAMELS
Put in a saucepan half a cupful each of molasses, white sugar and brown sugar; a cupful of grated chocolate and a cupful of cream or milk. Stir the mixture constantly over the fire until it reaches the hard-boil stage. Then add a teaspoonful vanilla and turn it onto a buttered tin, making the paste an inch thick. Mark it into inch squares and cut before it is quite cold.
CHOCOLATE CARAMELSMrs. E. A. Thompson
Two squares chocolate; one cup sugar; one cup molasses; one cup milk; one-half cup melted butter. Boil on the top of stove over a brisk fire until it becomes brittle when dropped in cold water. Do not stir, but shake the vessel while boiling. Pour into a buttered tin and check off into squares.
VANILLA CARAMELS
One cupful sugar and three-quarters of a cupful cream, placed in a saucepan. Stir constantly over a hot fire until it reaches the hard-boil stage. Remove from fire, add a teaspoonful vanilla and turn on a greased tin.
KARO CARAMELS
Boil one cup sugar, one cup Karo corn syrup, one-fourth cup water six minutes, then add two tablespoonfuls butter, and cook to the soft ball stage. Beat in a teaspoonful of vanilla extract or half a cup candied cherries cut in halves; beat thoroughly and turn into a shallow buttered dish. When cold cut in cubes and wrap in confectioner's paper.
ENGLISH WALNUT CANDY
The white of one egg, beaten stiff; add a pound of Confectioners' sugar; stirring the sugar and egg till the mixture is stiff enough to roll into little balls. Add vanilla, and press the balls of candy between the halves of an English walnut.
COCOANUT CANDY
Two cups white sugar; one cup milk; one cup molasses; one-half cup butter; try as molasses candy, and when done add one and one-half cups cocoanut and one teaspoonful vanilla.
MAPLE CREAM
To one pound of maple sugar take half a pint cream. Cook until it hardens in water. Stir frequently. Beat until cool.
CHOCOLATE CREAMS
Put three squares of chocolate in a dish over a tea kettle to melt. Boil two cups of white sugar, one cup water, one teaspoonful of glucose until stringy; beat until creamy; mold into the desired shapes and dip in chocolate. Put on whole nuts if desired.
NOUGAT
One cupful almonds, chopped and placed in oven to dry, being careful not to brown. Put into a saucepan two and one-half cupfuls powdered sugar and a tablespoonful lemon juice. Place it on fire and stir with a wooden spoon until it is melted and slightly colored. Let stand for a few minutes, so it will be thoroughly melted, then turn in the hot almonds, mix them together quickly, not stirring long enough to grain the sugar, and turn it on to an oiled slab or tin. Spread it out in an even sheet an eighth of an inch thick. While it is still warm mark off into squares. Break into pieces when cold.
SUGARED ALMONDS
Put a cupful granulated sugar in a saucepan with a little water, stir until it is dissolved, then let it cook to the boil stage without touching except to test. Turn in half cupful of blanched almonds and stir off the fire until the nuts are well covered with the granulated sugar, but turn them out before they become a mass. Boil another cupful of sugar and turn the coated almonds into it, and stir again in the same way, giving them a second coating of sugar, but do not leave them in the pan until they are all stuck together.
BURNT ALMONDS
Place a cupful of brown sugar into a saucepan with a very little water. Stir until the sugar is dissolved. Let it boil a minute, then pour in half a cupful of almonds and stir over the fire until the sugar granulates and is a little brown. When the nuts are well coated, and before they get into one mass, turn them out and separate any that are stuck together.
MARSHMALLOWS
One-half box granulated gelatin soaked in three-fourths cup cold water (scant); two cups sugar cooked with three-fourths cup boiling water (scant) only until dissolved. Pour over gelatin, add flavoring and pinch salt and let stand until lukewarm. Beat first with egg beater, then with a spoon until stiff enough to spread in sheets. Pour into pans thickly dusted with mixture of powdered sugar and little corn starch. When chilled, turn on marble slab or platter and cut in cubes, roll in powdered sugar mixture and serve.
MARSHMALLOWS
Soak four ounces of gum arabic in a cupful of water until it is dissolved. Strain it to take out any black specks in it. Put the dissolved gum arabic into a saucepan with half a pound of powdered sugar. Place the saucepan in a second pan containing boiling water; stir until the mixture becomes thick and white. When it is beginning to thicken test it by dropping a little into cold water; when it will form a ball remove it from fire. Stir into it the whites of three eggs whipped to a stiff froth. This will give a spongy texture. Lastly, flavor it with two teaspoonfuls of orange water. Turn the paste into a pan covered thick with cornstarch; the layer of paste should be one inch thick. After the paste has stood for a while turn it onto a slab and cut it into inch squares; dust them well with cornstarch or confectioner's sugar. As the paste is more or less cooked it will be more or less stiff.
PEPPERMINT OR WINTERGREEN PATTIESMrs. E. A. Thompson
One pound confectioner's sugar; six large tablespoonfuls water; six drops oil of peppermint or wintergreen; a little bit of cream of tartar put into a cup with a bit of sugar and the oil. Boil until it ropes, then remove from fire and stir in the cream of tartar, oil and the sugar.
CHOCOLATE PEPPERMINTSMrs. A. H. Wagoner
Take two pounds confectioner's sugar and add enough water to make it the right consistency to roll into balls. Flavor with peppermint and roll out on waxed paper with a rolling pin. Cut out the peppermints. With water in the under part of the chafing dish melt half a pound of Baker's chocolate and dip the peppermint on the end of a fork. Set on waxed paper to harden.
SEA FOAM
Two cups light brown sugar; one-half cup water; boil together until a little dropped in cold water forms a soft ball. Remove from fire. Beat in a deep bowl the whites of two eggs to a froth, add candy syrup, one-half teaspoonful vanilla and beat in until it begins to stiffen. Drop with spoon on waxed paper and press on a nut meat. Will keep moist in a glass jar.
DIVINITY FUDGEMrs. A. Donald Campbell
Whites of two eggs, well beaten; two cups granulated sugar; one-third cup Karo corn syrup boiled together with one-half cup hot water; boil until syrup forms hard (not brittle) strands when dropped in cold water; one teaspoonful vanilla. Pour the boiling mixture over whites of eggs, beating constantly; beat mixture until pure white. Add nuts or cherries, etc., which should be cut up before cooking syrup. Turn entire mixture out on buttered platter; let stand an hour, or until hard enough to cut.
DIVINITY CANDY
Two and one-half cups granulated sugar; one-half cup corn syrup; one-half cup cold water; whites of two eggs beaten to a stiff froth. Boil the first three ingredients until a little dropped into cold water can be formed into a firm ball. When done pour over the eggs and beat until stiff, then add one cup walnut meats. Spread in a buttered pan and cut into squares.
OCEAN FOAM
One cup sugar; one-half cup corn syrup; one-half cup water. Boil mixture until hard when dropped in cold water. Add stiffly beaten whites of two eggs, beat until it stiffens and becomes foamy. Add one cup nuts and vanilla to flavor. Pour into buttered tin.
FUDGESEmily L. Wegner
Two cups granulated sugar; one cup milk; one-half teaspoonful butter; two squares Baker's bitter chocolate. Put on sugar and milk, let it come to a boil before adding butter and chocolate. Beat constantly. Cook from fifteen to twenty minutes. This may be varied by adding chopped nuts or grated cocoanut.
FUDGE
Boil together a pint of milk; a cup of granulated sugar; a cup of grated chocolate and butter the size of an egg. When a drop of the mixture hardens in cold water add a teaspoonful vanilla, beat until smooth and creamy; spread in a buttered pan and cut into squares.
CHOCOLATE FUDGE
One cupful milk; two squares or ounces of chocolate; two cupfuls granulated sugar placed in granite sauce pan. Let chocolate syrup boil till it hardens, when a little can be dropped in cold water or on ice to see if it is done. Then stir in a heaping tablespoonful butter and pour the mixture at once on a well buttered tin. Nuts can be added to this if desired.
CARAMEL FUDGE
Two cups granulated cane sugar; three-fourths cup milk; one-half cup butter; one teaspoonful vanilla; one cup nuts. Place the butter, milk and one and one-half cups sugar in one pan, and let it boil. In another pan melt the half cup sugar, and when melted pour upon it the boiling mixture. Remove from fire and beat until it thickens; add vanilla and nuts. Pour on buttered platter.
PEANUT BUTTER FUDGE
Two cups confectionery sugar; two tablespoonfuls peanut butter; one-half cup milk. When mixture starts to boil, stir constantly until it thickens. Pour into buttered tin.
CREAM OF CARAMEL FUDGE
Boil two and one-half cupfuls brown sugar, one cupful cream. When hard turn on a greased tin.
MAPLE FUDGE
Break into small pieces a pound of maple sugar and put it over the fire with a cupful of milk. Bring it to a boil, add a tablespoonful of butter and cook until a little dropped in cold water becomes brittle. Take from fire, stir until it begins to granulate a little about the sides of the pan, and then pour into a greased pan. Mark into squares with a knife.
MAPLE SUGAR FUDGE
Boil two and one-half cupfuls maple sugar, one cupful cream. When little hard turn on greased tin.
COCOANUT FUDGE
Boil two and one-half cupfuls white sugar, one cupful cream. Add one tablespoonful butter, and when hard pour on greased tin.
CANDIED ORANGE PEELMrs. A. J. Langan
Take nice thick orange peel, soak over night in salt water. In the morning take out peel, boil in fresh water until tender, then add sugar, pound for pound, boil until the peel is clear and thick. Seal in glass jars, and when wanted cut in long strips, roll in sugar and serve.
ORANGE OR GRAPE FRUIT STRAWSMrs. Harry Pagin, Valparaiso, Ind.
Take peeling of two large oranges, or grape fruit, or both, and cut with scissors in narrow lengthwise strips. Cover with cold water, put on stove and boil twenty minutes. Pour off water. Cover with water and boil twenty minutes more. Pour off water. Cover with water and boil twenty minutes more. Pour off water and add one cup sugar and one-half cup of hot water. Let simmer until almost dry, taking care not to burn. Take from stove and roll, a few at a time, in granulated sugar.
HONEY CANDY
Four tablespoonfuls honey, one pint white sugar, water enough to dissolve sugar; boil until brittle when tried in water. When cool pull.
BUTTER SCOTCHMrs. R. A. Dandliker
Two cups sugar; two tablespoonfuls vinegar; two tablespoonfuls water; four tablespoonfuls molasses; one-half cup butter. Boil about fifteen minutes, then add two teaspoonfuls vanilla. Cook till it hardens in water, do not stir. Pour into buttered pans.
THREE MINUTE BUTTER-SCOTCH
Use three-fourths cup sugar, one tablespoonful water, butter size of an egg, one-half tablespoonful vinegar. Boil until brittle; pour on buttered plates.
WALNUT MOLASSES BALLS
One cup New Orleans molasses; cream of tartar size of a pea; three cups white sugar; one-half cup water. Boil mixture slowly until soft ball forms when tried in cold water. Add butter size of an egg and boil until brittle when tried in cold water. Add one-half teaspoonful soda and remove from fire. Spread three cups black walnut meats thickly on well buttered tin and pour candy over same. When cool knead into balls.
MOLASSES CANDY
Put into a saucepan one cupful of brown sugar, two cupfuls of New Orleans molasses and a tablespoonful each of butter and vinegar. Mix them well and boil until it will harden when dropped in water. Then stir in a teaspoonful baking soda, which will whiten it, and turn it into a greased tin to cool; when it can be handled, pull it until white and firm. Draw it into sticks and cut into inch lengths.
MOLASSES KISSES
One level cup sugar; two cups molasses; two level teaspoonfuls corn starch; one-eighth teaspoonful soda. Mix sugar and corn starch thoroughly and beat in molasses. When well blended heat slowly, stirring constantly. When mixture forms hard ball if dropped in cold water, remove from fire, add soda and pour into buttered pan. When cool, pull until straw colored, cut and wrap in waxed paper.
CREAM TAFFY
Two cups sugar; one cup water; two tablespoonfuls vinegar; one teaspoonful cream tartar. Cook until brittle; pour into buttered pan. Then cool enough to handle; pull until white.
PEANUT CANDY
Put into a saucepan three-fourths cup corn syrup, three-fourths cup sugar, a large piece of butter, and one and one-half tablespoonfuls of vinegar. Boil until a little dropped into cold water becomes brittle. Then add one pound salted peanuts. Spread into buttered pan and cut into squares or oblongs.
STUFFED DATES
Take some fondant, small pieces of walnuts, almonds, bits of date, a few raisins, a small piece of citron; mix well; if not wet enough when molded add a few drops of water and lemon juice. Take the seeds from the dates and fill with this mixture. Roll in granulated sugar.
OLD-FASHIONED TAFFY
Put into a saucepan two and one-half cupfuls of sugar and one-half cupful of water. Stir until it is dissolved. Then wash the sides of the pan and let it boil without touching a few moments, and add a tablespoonful butter and let boil until it will crack when tested in cold water. Add a teaspoonful vanilla and turn in onto a tin to cool. Mark it off into squares before it becomes cold.
PUFFED RICE CANDYHelen Collins
One cup granulated sugar; one-fourth cup water; one-fourth cup molasses; one teaspoonful butter; one drop oil of peppermint. Boil sugar, water, molasses and butter until it forms a hard ball when dropped into cold water. Remove from fire, add peppermint, stir and pour over one package of puffed rice, stirring until rice is coated.
PEANUT CANDY
Fill a small square tin half an inch deep with shelled peanuts, leaving the skins on. Boil some sugar until done and pour it over the nuts, just covering them. Cut into squares before it becomes cold.
PEPPERMINTS
Two cups sugar; one-half cup water; one-half teaspoonful cream of tartar; seven or eight drops of oil of peppermint. Boil until a drop of syrup on tip of fork looks like a fine hair. Remove from fire, add cream of tartar and peppermint, and stir until creamy. Drop on waxed paper.
AFTER DINNER MINTS
Two level cups sugar; one-fourth teaspoonful cream of tartar; one-half cup boiling water; three drops peppermint. Boil sugar, water and cream tartar until dissolved. Let boil without stirring until it forms soft ball when dropped in cold water. Set aside to cool. When lukewarm add peppermint and beat until creamy. Drop from spoon on wax paper or marble slab. If preferred, use checkerberry or creme de menthe.
POP CORN BALLS
Twelve quarts all white grains pop corn, warm and pour over this in a large dishpan the following syrup while hot: Half cup molasses or corn syrup; half cup sugar; three tablespoonfuls water. Boil until it crisps in cold water. Stir with a spoon all the candy thoroughly through the corn. Butter fingers, then press with hands into balls.
Ten eggs equal one pound.
One quart of flour equals one pound.
Two cupfuls of butter equal one pound.
One generous pint of liquid equals one pound.
Two cupfuls of granulated sugar equal one pound.
Two heaping cupfuls of powdered sugar equal one pound.
One pint finely chopped meat, packed solidly, equals one pound.
Four saltspoonfuls equal one teaspoonful.
Three teaspoonfuls equal one tablespoonful.
Sixteen tablespoonfuls equal one cupful.
Four tablespoonfuls salt equal one ounce.
One and one-half tablespoonfuls granulated sugar equal one ounce.
Two tablespoonfuls of flour equal one ounce.
A piece of butter the size of an egg equals about one and one-half ounces.
One pint of loaf sugar equals ten ounces.
One pint of brown sugar equals twelve ounces.
One pint of granulated sugar equals sixteen ounces.
One pint of wheat flour equals nine ounces.
One pint of corn meal equals eleven ounces.
Use two teaspoonfuls of soda to one pint of sour milk.
Use one teaspoonful of soda to one cupful of molasses.
One-half teaspoonful cream of tartar with one teaspoonful baking soda equals two teaspoonfuls baking powder.
For Cooking the Following Meats and Vegetables.
Beef, sirloin, rare, per pound, eight to ten minutes.
Beef, sirloin, well done, per pound, twelve to fifteen minutes.
Chickens, three or four pounds weight, one to one and one-half hours.
Duck, tame, from forty to sixty minutes.
Lamb, well done, per pound, fifteen minutes.
Pork, well done, per pound, thirty minutes.
Turkey, ten pounds, three hours.
Veal, well done, per pound, twenty minutes.
Potatoes, boiled, thirty minutes.
Potatoes, baked, forty-five minutes.
Sweet potatoes, boiled, forty-five minutes.
Sweet potatoes, baked, one hour.
Squash, boiled, twenty-five minutes.
Squash, baked, forty-five minutes.
Green peas, boiled, twenty to forty minutes.
String beans, one to two hours.
Green corn, from twenty to thirty minutes.
Asparagus, fifteen to thirty minutes.
Spinach, one to two hours.
Tomatoes, one hour.
Cabbage, forty-five minutes to two hours.
Cauliflower, one to two hours.
Dandelions, two to three hours.
Beet greens, one hour.
Onions, one to two hours.
Beets, one to five hours.
Turnips, forty-five minutes to one hour.
Parsnips, from one-half to one hour.
When peeling onions, if you will hold the onions under the running cold water, there will be no discomfort experienced.
Put a thimble over the end of rods and you can easily run it through your curtains, or an old glove finger will answer the purpose if thimble is too large.
To mark a hem in linen, remove thread from the machine and run the goods through the hemmer as though stitching; you will find a perfect hem turned down.
For removing odor of onions from hands, use celery or powdered celery seed.
A handful of salt rubbed around sink will help remove all grease and keep it sweet and clean.
A tiny pinch of soda will sweeten cream slightly soured.
To remove bread or cake from pans, apply wet cloth to bottom of pan.
Tack a piece of asbestos on end of ironing board for iron stand.
Burn a piece of camphor gum to rid house of mosquitoes.
To break glass evenly, tie a string around the glass, saturated with kerosene, then fill with cold water as high as the string; set fire to the string, and glass will snap at point of string.
If a silver spoon is placed in a jelly glass the boiling jelly can be poured in without the least danger of breaking the glass.
To cream butter and sugar easily when butter is hard, warm the sugar slightly.
For angel, sunshine and all sponge cakes, add the cream of tartar to the eggs when half beaten, and if soda is called for, add it to the flour.
Lime water and linseed oil is an excellent application for burns.
To caramelize sugar: Put in a smooth granite saucepan or omelet pan, place over hot part of stove and stir constantly until melted and of the color of maple syrup. Care must be taken to prevent sugar from adhering to sides of pan or spoon.
To renovate food chopper and sharpen its knives, grind a piece of sand soap through it.
Before using new tinware, if you will rub it well with lard and heat it thoroughly in oven, it will not rust.
To remove paint from window pains, rub with baking soda.
To remove match scratches from painted woodwork, rub with slice of lemon, then with whiting, and wash with soap and water.
In making pancakes, two tablespoons of snow stirred in quickly is equal to one egg.
Two apples placed in your cake box will keep the cake moist.
If in cooking you have accidentally put too much salt in anything, a small amount of brown sugar will counteract it.