NOONDAY DESSERT FOR SCHOOL CHILDRENMrs. Minnie A. Watkins
Hot steamed rice served with rich canned peaches, and cream, either plain or whipped. Serve English walnut meats with same.
MOTHER'S RICE PUDDINGMrs. F. E. Lyons
One quart milk; three tablespoonfuls rice; three tablespoonfuls sugar; one teaspoonful vanilla. Put in a very slow oven and bake from two and one-half hours to three hours. (If heated on top of stove before putting in oven, it will save time baking.)
HONEYCOMB PUDDINGMrs. C. A. Bowman
One-half cup brown sugar; one-half cup milk; one cup molasses; one teaspoonful soda; two eggs; tablespoonful butter; one cup flour. Bake and serve with whipped cream or hard sauce.
INDIVIDUAL PUDDINGSMiss Nora Edmonds
One-half cupful flour; one-fourth cupful sugar; one-fourth cupful butter; one pint of milk and five eggs. Mix flour and sugar, add milk and cook in double boiler until smooth. Remove from stove and put in butter. When cold add beaten yolks of eggs and fold in stiffly beaten whites last. Put in buttered pans and bake in water.
Sauce: One-fourth cupful butter; one-half cupful powdered sugar and four tablespoonfuls cream added.
TAPIOCA CREAMMrs. A. H. Schweizer
Soak one tablespoonful of pearl tapioca until soft in enough water to cover it. This will require several hours. Put it into a double boiler with a cupful of water and cook until the pearls are clear; drain off the water and stir in half a pint of grape juice heated, one tablespoonful sugar, and cook ten minutes longer. Serve with cream when cold.
ENGLISH PUDDINGMrs. William Molt
One-half pound suet; one quart milk; two eggs; one pound currants; one pound raisins; one cup nut meats, chopped fine; two teaspoonfuls baking powder; one teaspoonful salt and flour enough to make a stiff batter. Steam for four to five hours. Serve with foam sauce.
Foam Sauce: White of one egg; enough confectionery sugar to make stiff and enough hot water to make it smooth.
ORANGE PUDDINGMrs. H. B. Rairden
In bottom of pudding dish lay slices of cake; cover with slices of oranges. Make a custard of one small cup sugar; one tablespoonful corn starch; one pint of milk and a small piece of butter. Pour over the cake and oranges and bake.
ENGLISH PUDDINGMiss J. Eliza Ball
One cup molasses; one-half cup sugar; one-half cup butter; two eggs; one cup milk. Spice and fruit. Flour enough to make a stiff batter. Soda and cream of tartar or baking powder as preferred.
Liquid Pudding Sauce: Beat one egg and one cup of white sugar to a froth. Make a very thin batter with one pint of water and butter the size of an egg. Pour butter boiling hot over egg and sugar just as it goes to the table.
CHRISTMAS PUDDINGMrs. Joel H. Norton
Chop the meats from one pound English walnuts; chop one pound figs; one pound raisins seeded; one cup suet. Rub the above well in flour; grate one nutmeg into three cups flour and one teaspoonful salt. Moisten with one cup milk. Dissolve well one teaspoonful soda in one cup molasses, and add last with one tablespoonful brandy. Dip a square of cloth in boiling water; then quickly flour center. Mold in form of a ball and tie securely with string. Boil three or four hours in boiling water in very large kettle or boiler. Hang up to dry and when thoroughly dry place in jar with an apple to keep from molding. Make a week or two before you wish to use it. Boil it in boiling hot water for one hour when ready to use. Any sauce will do, but whipped cream sweetened with maple sugar is delicious. Brandy can be poured over pudding and set on fire if you wish, if served at table.
NUT PUDDINGMrs. R. E. P. Kline
Two cups flour; one-half cup sugar; two teaspoonfuls baking powder; one-half teaspoonful salt; two eggs well beaten; one cup milk; one and one-half cups English walnuts blanched and broken or chopped; one-third cup melted butter. Grease mold well and steam three hours.
Sauce: One and one-half cups sugar and three-fourths cup water boiled until it threads. Then pour over the well beaten yolks of three eggs, stirring all the time. When cool, add flavoring and two cups whipped cream.
NUT PUDDINGMiss Julia Hunt
Two cups boiling water; one and three-fourths cups brown sugar, boil ten minutes. Two and one-half tablespoonfuls (heaping) corn starch mixed well with one-third cup cold water; add to boiling syrup; boil a few minutes until mixture thickens, then add one-half cup broken walnut meats and vanilla. Pour into molds and chill. Raisins and currants may be added if desired. Serve with cream or whipped cream.
PUDDING SAUCEMrs. R. F. Morrow
One cup brown sugar; one-fourth cup butter; yolks of two eggs; one-half cup cream; cook to a custard. Add beaten whites, and one-fourth cup brandy.
PUDDING SAUCEMrs. Weatherell
Blend one tablespoonful butter, one cup sugar and white of one egg (do not beat egg separately). Dissolve one tablespoonful corn starch and a little salt and add to one pint of boiling water. Let cook ten minutes. Then add the butter, egg and sugar, and whip until foamy. Flavor to taste.
PUDDING SAUCEMrs. H. D. Sheldon
Two eggs; one cup powdered sugar; one cup cream; a pinch of salt. Beat eggs and gradually add sugar until a smooth creamy consistency. Just before serving add whipped cream.
FRUIT SAUCEMrs. May F. Kenfield
For steamed or baked puddings: One-half cup of butter and one and one-half cups of powdered sugar; cream together and add yolk of one egg. Then to this add a cupful of crushed strawberries or any fruit in season.
HARD SAUCEMrs. W. D. Hurlbut
Four tablespoonfuls butter; eight of powdered sugar; frothed white of one egg; half a glass of wine. Cream butter and sugar together; add wine, then white of the egg. Set in a cool place to harden. Grate nutmeg over top.
GRAPE SAUCE
Remove the pulps of the grapes from the skins, boil the pulp until the seeds can be separated, strain through a collander, add the skins, and boil five minutes, after which add two-thirds the amount in sugar. Boil twenty minutes, stirring constantly.
STRAWBERRY SAUCE
One-half cup butter; one cup sugar; then add one cup crushed strawberries. This can be made only in strawberry season.
"Seek roses in December, ices in June."—Byron.
—Byron.
NESSELRODE PUDDINGMiss Agnes Seiber
Three cups milk; one and one-half cups sugar; yolks five eggs; one-half teaspoonful salt; one pint cream; one-fourth cup pineapple syrup; one and one-half cup prepared French chestnuts. Make custard of first four ingredients, strain, cool, add cream, pineapple syrup and chestnuts; then freeze. To prepare chestnuts, shell, cook in boiling water until soft, and force through a strainer. Line a two-quart melon mold with part of the mixture; to remainder add one-half cup candied fruit cut in small pieces, one-quarter cup Sultana raisins, and eight chestnuts broken in pieces, first soaked several hours in Maraschino syrup. Fill mould, cover, pack in salt and ice, and let stand two hours. Serve with whipped cream, sweetened and flavored with Maraschino syrup.
MACAROON ICE CREAMMrs. G. Shelly
Roll until fine one-half pound dried macaroons; add one-half cup sherry wine, let stand three hours. Whip one and one-half pints heavy cream until solid, then fold in macaroons. Cook one cup of sugar and one-half cup water for two minutes; cool and add to one quart thin cream, combine mixtures, add three-fourths tablespoonful each vanilla and almond extracts and a pinch of salt. Freeze, pack in mold and let stand in ice and salt from two to three hours.
FROZEN PEACHESMiss B. L. Chandler
One can or twelve large peaches, two coffee cupfuls sugar; one pint water and the whites of three eggs beaten to a stiff froth; break the peaches rather fine and stir all the ingredients together; freeze the whole into form.
STRAWBERRY ICE CREAM
Three pints thin cream; two boxes berries; two cups sugar; few grains salt. Wash and hull berries, sprinkle with sugar, cover and let stand two hours. Mash, and squeeze through cheese-cloth; then add salt. Freeze cream to consistency of mush, add gradually fruit juice, and finish freezing.
PEACH ICE CREAMMrs. R. J. Roulston
One quart peaches, one pint milk, two cups sugar, one pint cream. Put sugar in peaches and dissolve before sifting. Mix and rub through a potato ricer after sugar is dissolved. Add milk and cream. Freeze.
CHOCOLATE ICE CREAM
One quart thin cream; one cup sugar; few grains salt; one and one-half squares Baker's Chocolate or one-fourth cup prepared cocoa; one tablespoonful vanilla. Melt chocolate, and dilute with hot water to pour easily, add to cream; then add sugar, salt and flavoring, and freeze.
FIG ICE CREAMMrs. George Lomax
Three cups milk; one cup sugar; yolks five eggs; one teaspoonful salt; one pound figs, finely chopped; one and one-half cups heavy cream; whites five eggs; one tablespoonful vanilla; two tablespoonfuls brandy. Make custard of yolks of eggs, sugar and milk; strain, add figs, cool and flavor. Add whites of eggs beaten until stiff and heavy cream beaten until stiff; freeze and mold.
ICE CREAMMrs. Everett Maynard
One quart cream, one pint milk, two eggs, two cups sugar, one-half cup flour. Sift flour and sugar; beat eggs and milk and cook in double boiler. Strain, and add vanilla to taste.
PINEAPPLE CREAM
Two cups water; one cup sugar; one can grated pineapple; two cups cream; make syrup by boiling sugar and water fifteen minutes; strain, cool, and add pineapple, and freeze to a mush. Fold in whip from cream; let stand thirty minutes before serving. Serve in frappe glasses and garnish with candied pineapple.
MAPLE PARFAITMrs. Earl Combs
One cup of maple syrup: three eggs; a pinch salt; two cups whipped cream; one teaspoonful lemon juice; beat eggs very light, bring maple syrup to boiling point: pour it on the eggs, beating while pouring. Cook all together until thick, then set aside to cool. When cool, add whipping cream, mix thoroughly, turn into mold, cover closely and bury in ice and salt for three hours.
ANGEL PARFAITMrs. Frank A. Simmons
Boil together one-half cup sugar and one-half cup water until a soft ball can be formed. Whip whites of three eggs until foamy but not stiff; pour syrup in a fine stream over them, beating until cold. Add one tablespoonful vanilla. Fold in one pint thick cream, beaten stiff. Turn into a quart mold and pack in salt and ice for four hours. Serve in high glasses and decorate with candied cherries.
CAFE PARFAITL. E. Kennedy
One pint whipping cream; two tablespoonfuls black coffee; sugar to taste. Whip until stiff; put into a colander to drain. Pack in ice for three hours.
GRAPE PARFAIT
Put one cup of sugar over the fire with half a cup of grape-juice, bring to a boil and cook until it will spin a thread from the tip of the spoon. Have ready the yolks of three eggs, beaten well, pour the grape-juice syrup upon it, and add two cups of whipped cream. Turn into a mold, pack in ice, salt and leave for three hours.
FROZEN PUDDINGMrs. K. T. Cary
Two-third quart milk, two tablespoonfuls flour, two tablespoonfuls gelatine, two eggs, one pint cream, two cups granulated sugar, one-half pound apricots or cherries, vanilla to taste. Soak gelatine in warm water two hours. Put milk in double boiler and scald. Stir eggs, flour and one cup of sugar together and add to milk. Cook twenty minutes. After it is cold add gelatine, cup of sugar, cream and vanilla. Freeze.
BISQUEMrs. Henry Thayer
One pint of cream whipped; three eggs beaten separately; one and one-half pints of sugar; one tablespoonful vanilla, stir gently together, put into ring mold and pack in ice and salt for five or six hours.
FROZEN FRUIT COCKTAILS
Peel, seed and chop three large oranges; shred or chop one fresh pineapple or a can of the fruit; peel and mince fine three bananas. Pour over all one cupful of grapejuice, sweeten the mixture to taste, and turn into a freezer. The fruit must not be frozen too hard, but it should be well chilled and partially congealed. Serve in fruit cocktail glasses, with or without whipped cream on top.
GRAPE WATER ICE
Boil one quart of water and one pound of granulated sugar for five minutes without stirring after the boil is reached. Add to this two cupfuls of grapejuice, the juice of two oranges and of two lemons, and the grated peel of one of each fruit. Turn into a freezer and freeze slowly.
PINEAPPLE SHERBET
Soak a tablespoonful of gelatine into two tablespoonfuls of cold water and pour over this one pint of boiling water. Set aside until cold. Add to it one cupful of sugar, one can of chopped or shredded pineapple, and half a pint of grapejuice. Freeze. Serve in sherbet glasses.
CHOCOLATE SAUCE FOR ICE CREAMMrs. E. Oliver
Two squares bitter chocolate; one cup hot water; one-half cup sugar; one teaspoonful vinegar; pinch of salt and flavoring, boil ten minutes.
TEA SHERBETMrs. A. H. Wagoner
Make half a pint of Ceylon tea; after five minutes standing, drain off the tea and put it aside until cold. Add one pint of grapejuice, half a cupful of white sugar, and turn it into a freezer. When half frozen, put in a dozen quartered Maraschino cherries, and continue to freeze until the mixture is so stiff that the dasher will not turn. Pack for an hour before using.
FRUIT SHERBET
One-half envelope Knox sparkling gelatine; one orange; one and one-half cups sugar; one lemon; three cups rich milk. Grate the outside of both orange and lemon. Squeeze out all the juice, add to this the sugar. When ready to freeze, stir in the milk slowly to prevent curdling. Take part of a cup of milk, add the gelatine. After standing five minutes, place in a pan of water (hot) until dissolved, then stir into the rest of the milk and fruit juice. Freeze. This makes a large allowance for five persons.
APRICOT SHERBETMiss Maude Higgins
One quart apricots; one quart milk; one pound sugar. Put fruit through soup sieve. Then mix all together and freeze in ice cream freezer.
MILK SHERBETMrs. Harry Hankins
One and one-half quarts milk, one cup cream, one pint sugar. Partly freeze. Add juice of three lemons and two oranges, whites of two eggs, beaten stiff. Turn freezer slowly until frozen.
A DELICIOUS SHERBET
Whip one-half pint cream very stiff, sweeten with confectionery sugar; set away to chill. Chop fine one large banana, one orange, one-half cup English walnuts, one-half cup preserved pineapple, one-half large marshmallow. Just before serving beat the fruit and nut mixture through the cream and serve at once in sherbet cups with a cherry on top. Enough for six persons.
MAPLE MOUSSE
Yolks four eggs beaten very light; heat one cup of maple syrup in double boiler, when hot stir into the beaten yolks, and put back into double boiler and cook until thick. When cold mix lightly with one pint of cream whipped. Turn into mold and pack in ice and salt for four hours.
PEACH MOUSSEMrs. J. H. Shanley
Whip one pint of thick cream until it is fluffy; add one cupful of sugar and one teaspoonful vanilla. Mash up a pint can of peaches and mix them in with the cream. Pour this mixture into a mold that has been wet with cold water. Pack the mold in equal parts of chopped ice and coarse salt and let it stand for four hours, when it will be ready to use.
MAPLE MOUSSEMrs. T. D. McMicken
Two-thirds cup maple syrup; two eggs; one-third quart cream; beat yolks ten minutes, add syrup gradually and put in double boiler and cook twenty minutes. Beat whites till dry, pour cooked yolks and syrup over while hot, and set to cool. Whip cream and pour cold cooked syrup over, being careful to only fold in. Put in mold and pack in ice and salt, half and half, two or three hours.
GRAPE MOUSSE
Whip stiff one pint of cream, sweetening it as you whip it with three-quarters of a cup of powdered sugar. When the cream is stiff and firm, fold in half a cupful of grapejuice, pack the mixture in a mold in ice and salt, cover this closely, and let it stand for three or four hours.
CAFE MOUSSEL. E. Kennedy
Yolks of five eggs; one-half cupful coffee; one cupful sugar; one pint whipped cream. Pack in freezer and let stand four or five hours.
CAFE MOUSSEGenevieve Macklem
One pint of whipped cream, very stiff, one-half cup hot coffee, very strong; one-half cup sugar; two eggs, yolks beaten with sugar; pour coffee on yolks and stir until cool or beat. Pour this on whipped cream and add whites of two eggs well beaten. Pour into mold, cover tight, and pack in salt and ice for five or six hours.
ORANGE PUNCH
Juice of six oranges and grated rind of one. Mix with one pint water, one cup sugar and one cup cherries, bananas and chopped nuts. After this is well frozen, take out dasher and beat in one-half pint of whipped cream. Repack and let stand for three or four hours.
COCOA FRAPPE
Mix half a pound of cocoa and three cupfuls of sugar; cook with two cupfuls of boiling water until smooth; add to three and a half quarts of scalding milk (scalded with cinnamon bark); cook for ten minutes. Beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream. Cool, flavor with vanilla extract, and freeze. Serve in cups. Garnish with whipped cream.
PINEAPPLE FRAPPE
Two cups water; one cup sugar; juice three lemons; two cups ice-water; one can shredded pineapple or one pineapple, shredded. Make syrup by boiling water and sugar fifteen minutes; add pineapple and lemon juice; cool, strain, add ice-water, and freeze to a mush, using equal parts ice and salt. If fresh fruit is used, more sugar will be required.
FROZEN EGG-NOGMrs. Will J. Davis
Put one quart of milk, a good sized stick of cinnamon; six cloves and six whole allspice in a double boiler and scald. Beat the yolks of a dozen eggs until thick and light, gradually adding two cups of sugar, beating constantly. Add one-half teaspoonful each of salt and nutmeg. Strain spices from milk and pour milk slowly into the egg mixture, continue beating. Cook over hot water, stirring constantly, until thick enough. Remove from stove, cool, then add three pints thick cream and freeze slightly. When about to serve add one-fourth cup each of Jamaica rum and cognac.
FRUIT PUNCHMamie Johnson
Two cups sugar; one-half cup orange juice; one cup water; one-half cup lemon juice; one cup strawberry juice; one cup pineapple juice and one-half cup maraschino cherries. Boil sugar and water to a syrup and add the fruit juices. Let stand twenty minutes and strain and chill. Add whole cherries. Sweeten to taste or weaken if necessary. Serve ice cold.
CRANBERRY PUNCHMrs. Frank Germaine
Stew one quart of berries until soft. Pass through a sieve; add to pulp juice of three oranges, one tablespoonful liquid from maraschino cherries and sugar to sweeten. Cook twenty minutes, cool and freeze. Garnish each cup with a teaspoon of whipped cream, candied cherries and a mint leaf. Set sherbet cups on plates and serve with lady fingers.
WATERMELON ICEMrs. Charles S. Clark
Put watermelon pulp in potato ricer and squeeze juice out of it. For one quart of liquid add juice of two lemons and sugar to taste. Freeze.
LEMON ICESue C. Woodman
Juice four lemons; two cups sugar; strain juice into sugar; let stand two hours on ice; one pint milk or cream. Freeze.
LEMON ICEMrs. Alice Snively
Four cups water, two cups sugar, three-fourths cup lemon juice. Make a syrup of the sugar and water. Add lemon juice. Freeze.
ORANGE ICE
Four cups water; two cups sugar; two cups orange juice; one-fourth cup lemon juice; grated rind of two oranges. Make syrup by boiling water and sugar for twenty minutes; add fruit juice and grated rind; cool, strain and freeze.
ALMOND ICE
Two pints milk; eight ounces cream, two ounces orange-flower water; eight ounces sweet almonds; four ounces bitter almonds. Pound all in marble mortar, pouring in from time to time a few drops of water; when thoroughly pounded add the orange-flower water and half of the milk; pass this, tightly squeezed, through a cloth; boil the rest of the milk with the cream and keep stirring it with a wooden spoon; as soon as it is thick enough, pour in the almond milk; give it one boiling, take it off and let cool in a bowl or pitcher before pouring it into the mold for freezing.
FROZEN LEMONADEMrs. Frederick T. Hoyt
Boil one pound of sugar in one pint water for five minutes, add one pint of cold water, the grated rind of one lemon, and the strained juice of four. Turn into a freezer, and turn until frozen like snow, serve in lemonade glasses, and topped with a piece of candied or fresh lemon.
LEMON ICEBelle Shaw
Juice of four lemons; whites four eggs; two cups sugar; two cups water; one tablespoonful gelatine. Add gelatine to whites of eggs; mix sugar, water and lemon juice together, then add to beaten whites of eggs, and freeze.
THREE-OF-A-KIND ICEL. E. Kennedy
Three oranges; three lemons; three cupfuls sugar; the whites of three eggs and three cupfuls water. Freeze. This will serve twenty.
"Here is bread which strengthens men's hearts,And, therefore, is called 'The Staff of Life.'"
SPOON BREADMary S. Vanzwoll
One cup buttermilk; one cup boiled rice; one-half cup corn meal; one egg; one tablespoonful melted lard or butter; one-half teaspoonful soda in water; salt. Bake in medium oven thirty minutes.
OATMEAL BREADMrs. F. W. Bentley
One cake compressed yeast; one quart flour, half white and half oatmeal flour; one tablespoonful brown sugar; one teaspoonful salt; one tablespoonful drippings of bacon, melted (hot); one-half cup molasses; put in half water and half milk enough to make a stiff batter. Let it rise and mold into two loaves. Let rise to half its size, and bake in moderate oven thirty-five minutes.
NUT BREADMrs. Stevens
Four cups flour; one cup sugar; two cups nuts; two and one-half cups milk; one egg; four teaspoonfuls baking powder; one teaspoonful salt. Mix dry ingredients together. Beat egg, add milk to egg and pour in the flour, stirring as little as possible. Make in two loaves and let stand covered twenty minutes. Then bake in moderate oven forty minutes.
NUT BREADMrs. T. M. Butler
Sift four cups of flour, one cup of light brown sugar sifted three times, one cup of pecans chopped, four teaspoonfuls of baking powder; one teaspoonful salt. All dry mixture work with hands, add one and one-half cups of sweet milk, one egg beaten light, place in pans, let stand twenty minutes. Then bake forty-five minutes.
NUT BREADMrs. H. D. Sheldon
Two cups of graham flour; one cup of white flour; three teaspoonfuls of baking powder; one teaspoonful salt; one-third cup sugar, sifted together. One tablespoonful melted butter; one and three-fourths cup of milk; one cup of English walnuts. Mix in order given. Bake in bread tin about an hour.
NUT BREADMrs. W. F. Barnard
Three cups flour; four even teaspoonfuls baking powder; one cup sugar; one teaspoonful salt; one egg; one and one-half cups sweet milk; one cup nut meats. Bake slowly one hour.
NUT LOAFMrs. R. McNeil
Two cups of flour; three-fourths cup of sugar; one-half teaspoonful salt; three-fourths cup walnuts crushed; three teaspoonfuls baking powder; one egg. Beat egg with milk; add to the mixed and sifted dry ingredients, let rise half an hour, and bake.
GRAHAM BREADMrs. John T. Gilchrist
One cup white flour; two cups graham flour; one teaspoonful salt; one teaspoonful soda; one-half cup dark molasses; one and one-half cups sweet milk; one cup seeded raisins. Bake in a slow oven for forty-five minutes.
RAISIN GRAHAM BREADMrs. Clara A. Baldwin
One-half cup to one cup seeded raisins; one egg; two-thirds cup molasses; one rounding teaspoonful soda dissolved in a little hot water; two cups milk; four cups graham flour. Mix and bake one and one-half hours in slow oven.
RAISIN BREADMrs. T. D. McMicken
One and one-half cups sour milk; one and one-half teaspoonfuls soda; one-fourth cup molasses; one-half teaspoonful salt; graham flour till stiff enough to drop from spoon. One-half cup raisins.
SOUTHERN BROWN BREADSue C. Woodman
One and one-half cups sour milk; one level teaspoonful soda; scant cup brown sugar; two cups graham flour; one cup raisins; one teaspoonful salt; bake one hour.
BOSTON BROWN BREADMrs. Emma C. Portman
Two cups milk, sour; two cups graham flour; one cup wheat flour; three tablespoonfuls molasses or sugar; one teaspoonful soda. Take pound baking powder cans, lard them well and fill two-thirds full; put on lids and set in a kettle which is half full of boiling water; put on the kettle lid and keep boiling three hours; replenishing often with boiling water.
BOSTON BROWN BREAD NO. 2Mrs. M. A. Stewart
One cup sweet milk; one cup sour milk; one cup New Orleans molasses; one-half teaspoonful salt; one teaspoonful soda; one cup corn meal; two cups graham flour. Add a few raisins which greatly improve the flavor. Put in a five-pound pail, set in cold water (one quart). From time it commences to boil let cook for three hours.
MY MOTHER'S BROWN BREADMrs. Grant Beebe
One cup molasses; one cup milk (sweet or sour); one cup of graham flour and one cup corn meal, stiff; two cups raisins, two eggs; two even teaspoonfuls soda; one tablespoonful brown sugar; one teaspoonful salt. Bake one hour in moderate oven.
JOHNNY CAKEMary S. Vanzoll
One cup sweet milk; two eggs; one dessert spoonful of sugar; one-half cup yellow corn meal; one-half cup flour to make like cake batter; one-fourth cup melted butter; salt; heaping teaspoonful baking powder.
CORN CAKEMrs. J. L. Putnam
Scald one cup white corn meal with one pint of milk; while hot add one tablespoonful of buttered bread crumbs, one of sugar and a little salt. The yolks and whites of three eggs beaten separately. Pour into a well buttered frying pan and bake twenty minutes in a hot oven.
CORN MEAL GEMSMrs. K. Larson
One-half cup corn meal; one cup flour; three teaspoonfuls baking powder; one tablespoonful sugar; one tablespoonful melted butter; one-half teaspoonful salt; three-fourths cup milk; one egg. Mix and sift dry ingredients; add milk gradually and egg well beaten and melted butter. Bake in hot oven in buttered gem pans for twenty-five minutes.
CORN GEMSJosephine Hurlbut
Put two cups of corn meal into a bowl; pour over one cup of boiling milk; add a tablespoonful butter; cover the bowl, allow the mixture to stand until cool; add another cup of cold milk; the yolks of two eggs, well beaten; one-half teaspoonful salt; half cupful flour, and two teaspoonfuls baking powder. Beat thoroughly, then fold in the well beaten whites of two eggs. Bake in gem pans in a moderately quick oven thirty minutes.
BAKING POWDER BISCUITSMrs. H. B. Rairden
Thirteen tablespoonfuls flour; one teaspoonful salt; four level teaspoonfuls baking powder; one tablespoonful lard; mix together with milk enough to make dough.
PARKER HOUSE ROLLSMrs. H. R. Foster
Scald one pint of milk; one yeast cake put in warm water; two tablespoonfuls sugar; two tablespoonfuls butter; one teaspoonful salt; three cups flour; mix. Raise until double; then add flour to make soft dough. Raise again, and make in roll pans and raise again. Bake in hot oven.
OATMEAL GEMSMrs. Henry Crossman
Two tablespoonfuls left-over cooked oatmeal, beat in one egg, one-half cup sweet milk, one teaspoonful baking powder, one scant cup flour, pinch salt. Bake in hot oven in iron gem pans fifteen minutes.
LIGHT BISCUITMrs. A. J. Atwater
Take a piece of bread dough that will make as many biscuit as you wish; lay it out rather flat in a bowl; break into it two eggs, one-half cup sugar; one-half cup butter. Mix this thoroughly with enough flour to keep it from sticking to hands and board. Knead well for fifteen to twenty minutes; make it into small biscuits; place in greased pan and let rise until they are even with top of pan. Bake in quick oven for half an hour.
POTATO BISCUITMrs. H. S. Mount
One cup of milk; three potatoes (cooked and riced); one tablespoonful lard; one teaspoonful butter; one and one-half teaspoonful salt; two teaspoonfuls sugar. Let cool and add one cake yeast dissolved in lukewarm water. Two eggs well beaten; four cups flour; let raise three hours. Then roll out about one-half inch thickness. Butter, cut, turn over with silver knife and shape like parker house rolls. Raise two hours more and bake about ten minutes. Will make about fifty rolls.
SOUTHERN POTATO BISCUITSMrs. Granville Richardson
Three cups flour; three teaspoonfuls baking powder; one teaspoonful salt; one cup hot mashed potatoes; three tablespoonfuls butter or other shortening; one-half cup milk; one egg. Mash the potatoes through a strainer, add salt, milk, butter or shortening and then the egg well beaten. Beat until smooth, then sift in the flour and baking powder. Turn on a floured board, cut with small biscuit cutter, put into hot oven and bake twenty minutes.
"ABBIE'S" CORN BREADMrs. Edward E. Swadener
One cupful corn meal; one cupful flour; one-third cupful sugar; one teaspoonful baking powder; salt. Put these through flour sieve, add one tablespoonful melted butter. Beat one egg very light in a cup, add enough milk to fill the cup, stir this in the flour; then add one-half cup more of milk. Use your judgment about quantity of milk. Bake either in one pan or in muffin pan.
MUFFINSMrs. John M. Stahl
Beat three eggs and add two cupfuls milk; one quart of flour; two heaping teaspoonfuls baking powder; one tablespoonful sugar; one teaspoonful salt; one tablespoonful melted lard put in the last thing. Bake twenty minutes in a hot oven. This makes eighteen muffins.
AFTERNOON TEA ROLLSMrs. C. N. Eastman
One cup hot mashed potatoes; one cup sugar; one cup melted butter; one cake compressed yeast; four eggs; one cup lukewarm water; flour enough to knead. Soak the cake of yeast in lukewarm water at noontime. Put sugar in bowl with mashed potatoes at same time. Then at night put these together. In the morning, add melted butter and eggs well beaten. Stir in enough flour to knead and let rise until light. Make into small tea rolls and let rise until very, very light. Bake twenty-five minutes in moderate oven. Cream powdered sugar and butter to a paste and spread on top of rolls just before serving.
OATMEAL MUFFINSDr. V. Racine
One and one-fourth cups cooked oatmeal; one and one-fourth cup bran flour; two heaping tablespoonfuls white flour; one heaping teaspoonful baking powder; one saltspoon salt; two heaping tablespoonfuls cocoanut; one-half cupful raisins (seeded); two eggs beaten light. Mix the eggs and cooked oatmeal; add the dry ingredients. The dough should be very stiff. If too moist, use more bran. Bake in your gem pans or muffin rings in a moderate oven.
BRAN MUFFINSJosephine Hurlbut
Two cups bran; two cupfuls flour; two teaspoonfuls salt; two cupfuls sour milk or buttermilk; one-half cup sugar; one tablespoonful shortening; one egg; one and one-half teaspoonfuls baking soda; one teaspoonful baking powder; one-half cup water. Beat shortening, egg and sugar together until creamy; to the sour milk add the soda dissolved in boiling water; then the bran, flour, salt, baking powder and the egg and sugar mixture. Mix thoroughly and divide into buttered gem pans and bake in a hot oven for twenty minutes. Sweet milk may be used by substituting three teaspoonfuls of baking powder for the soda and baking powder specified above.
MUFFINSMrs. Harry M. Boon
One and three-fourths cups flour; one-half cup sugar; one egg; two teaspoonfuls baking powder and three-fourths cup milk. Stir all together and bake in muffin tins in hot oven.
MUFFINSMrs. Thomas H. Iglehart
Two cups milk; two eggs; three cups flour; three spoons baking powder; pinch salt. Beat eggs, add milk; then flour, into which baking powder has been put. Bake in hot oven.
BLUEBERRY MUFFINSEsther Blade
Beat one egg; add one cup sweet milk; two tablespoonfuls sugar; one pinch of salt; one and one-half cups of flour with two teaspoonfuls baking powder; one cup blueberries floured. Grease tins. Bake in hot oven about twenty minutes.
MUFFINSMrs. George D. Milligan
Big spoonful of shortening (butter or substitute); one egg; three tablespoonfuls sugar; one cup milk; two cups flour; three teaspoonfuls baking powder. Bake twenty or twenty-five minutes.
COLD WATER MUFFINSMrs. Edward E. Swadener
One-half pint of cold water put in a bowl and break two eggs in it, beat it until it froths; then add one cupful flour, one scant teaspoonful salt. Bake in a moderate oven forty-five minutes.
SALLY LUNNMrs. J. P. Cobb
One cup milk. Quarter cup butter; one-half cup sugar; two eggs beaten separately; teaspoonful baking powder (sifted in the flour); enough flour to make the batter. Bake in quick oven.
FRENCH COFFEE CAKEMrs. H. P. Sieh
One cup butter and lard mixed; one cup granulated sugar; two eggs; one cup milk; two cups flour (sifted); two teaspoonfuls baking powder; one teaspoonful vanilla; or one-half teaspoonful nutmeg to suit taste. Bake fifteen to twenty minutes.
Frosting: One-half cup granulated sugar; one tablespoonful flour; one tablespoonful butter; one tablespoonful cinnamon; mix all together and spread over top of cake before baking.