SPICE JUMBLES
Use the recipe of Walnut Jumbles with these variations: Take three-quarters cupful of mixed chopped nuts, one teaspoonful of mixed spices, cinnamon, cloves and allspice, and if need be add more milk if dough gets too thick. Top may be strewn with chopped nuts also.
ANISE TEA CAKES
Four eggs; one pound of fine granulated sugar; one pound of sifted pastry flour; one teaspoonful of fine anise seed.
Method: Beat eggs and sugar for at least half an hour, then beat in gradually as much of the flour that is needed to be able to handle at once. Take onto a floured board and using rest of flour kneed and roll about half an inch thick and cut with small round cutters. Now brush flat tins with melted wax, strew anise seed over and place the cakes half an inch apart. Let stand over night, then bake a golden color. They will look as though they were frosted.
CHILDREN'S SPONGE CAKESMrs. C. A. Carscadin
One and one-half cups flour; two teaspoonfuls baking powder; one cup sugar; two eggs broken in a cup and cup filled with milk or cream. Stir all together in a mixing bowl, beat hard for five minutes and bake about ten minutes in muffin pans.
FRENCH TEA CAKESMrs. C. A. Carscadin
One-half cup brown sugar; one-half cup butter; creamed; one-half cup milk; one teaspoonful cinnamon; one cup Quaker oats; one cup flour; two teaspoonfuls baking powder; two eggs and one cup of raisins. Bake in muffin tins.
HOT TEA CAKES
Two tablespoonfuls butter; one-half cup sugar; one-eighth teaspoonful salt; one egg; one and one-half cups flour; two teaspoonfuls baking powder; three-fourths cup milk; half teaspoonful vanilla. Mix in order given and bake in muffin tins ten or twenty minutes.
LIGHTNING CAKEMrs. W. F. Barnard
One large cup flour; one large teaspoonful baking powder; one scant cup sugar. Put two eggs in cup and fill up with milk. Put sugar, flour and baking powder together, throw in milk and eggs; then add five level tablespoonfuls of soft butter, vanilla, and then salt. Bake in gem pans.
AFTERNOON TEA CAKESMrs. W. N. Hurlbut
One cup butter; half cup sugar, beaten to a cream; two cups flour; one teaspoonful baking powder; two eggs. Drop the mixture from a teaspoon into a floured pan and bake in moderate oven.
BROWNIESMrs. W. N. Hurlbut
Two eggs; one cup sugar; half cup butter; half cup flour; two squares melted Baker's chocolate; half cup chopped walnuts; one teaspoonful vanilla. Beat butter, sugar and unbeaten eggs together. Bake on buttered paper and cut while hot, in squares.
EGG ROLLSMrs. W. N. Hurlbut
One pint flour; two eggs; half teaspoonful salt; half cup milk; four tablespoonfuls butter; three level teaspoonfuls baking powder. Sift flour with dry ingredients; cut butter into flour with a knife, beat eggs until light and add to milk. Add this to flour and mix lightly. Roll out on floured board till three-quarters of an inch thick. Shape, brush over tops with white of egg, and sprinkle with granulated sugar. Bake fifteen minutes in quick oven.
SOUTHERN COOKIESMrs. T. D. McMicken
One cup butter; one and one-half cups sugar, creamed together; beat in three eggs; one cup milk; three cups flour; two teaspoonfuls baking powder; one cup chopped nuts; one-half cup raisins. Drop on buttered tins.
OATMEAL MACAROONSMary Roberts
Three cups rolled Quaker oats; three teaspoonfuls baking powder; one tablespoonful butter; one cup white sugar; two eggs; one-half teaspoonful almond extract. Cream butter and sugar, then add eggs, well beaten. Mix rolled oats and baking powder together, add to butter and eggs. Drop one-half teaspoonful, about two inches apart, in well buttered pan. Bake in moderate oven. If not quite stiff enough add more rolled oats.
MACAROONSMrs. W. D. Hurlbut
One tablespoonful butter and one-half scant cup sugar creamed. One well beaten egg; one and one-half cups dry oatmeal; one teaspoonful each of salt and baking powder and two teaspoonfuls almond extract. Stir and drop on well greased pans.
MACAROONS
Beaten whites of two eggs; one and three-fourths cupfuls granulated sugar; two cups shredded cocoanut; one-half cupful chopped walnut meats; two cupfuls corn flakes. Mix all together and drop on well buttered tins. Bake until brown.
SOFT WHITE COOKIES WITH RAISIN FILLINGMrs. M. A. Flanders
One and one-half cups sugar; three-fourths cup shortening; one egg; one-half cup milk; one level teaspoonful soda dissolved in a little milk; salt, nutmeg. Mix well one cup sugar (reserving one-half cup for sprinkling on top of cookies before baking) with shortening, egg, milk, soda, pinch of salt and a sprinkle of nutmeg and flour. Use enough flour to enable to roll and cut.
Raisin Filling: One-half pound raisins; one-half cup water; one-half tablespoonful butter; flour. Put raisins in a pan with water and butter and as they come to a boil, thicken with a tablespoonful of flour, mixed with a little water. Put one layer of cookies in baking pan, spread with the raisin mixture, then place another cookie on top of each; sprinkle with sugar and bake.
BUTTER COOKIESMrs. J. R. Kline
One pound butter; one cup sugar; two eggs; rind one-half lemon; juice of one-half lemon; six cups flour; one teaspoonful baking powder; one cup almonds chopped fine. Cream the butter; add the sugar, then the yolks of eggs, slightly beaten. Add rind of lemon, and the flour well mixed with the baking powder; then the lemon juice with only enough flour to handle. Chill the dough, and when thoroughly cold roll. Cut with the small biscuit cutter, brush with white of egg. Sprinkle a little sugar on each cookie, also some chopped almonds. Bake in moderate oven a delicate brown ten to fifteen minutes. Will keep for weeks.
ROCKSMrs. F. B. Woodland
One cup butter; one and one-half cups sugar; three eggs; two and one-half cups flour; one pound dates, stoned and chopped fine; one pound of walnuts, chopped a little; a teaspoonful soda dissolved in two tablespoonfuls hot water; one teaspoonful cinnamon; one and one-half teaspoonfuls allspice. Drop on buttered tins and bake. The dates measure one full cup. The walnuts about two cups. These are stirred in the last with part of the flour. Don't roll, but dip with a teaspoon.
OLD-FASHIONED SUGAR COOKIESMrs. C. W. Woodman
Two cups of sugar; one cup melted shortening; two eggs; one cup sour cream; one teaspoonful soda; one teaspoonful nutmeg; a little lemon flavoring; one teaspoonful baking powder in flour; one teaspoonful salt. Flour enough to roll.
COOKIESMrs. J. A. Osborne
One and one-half cups sugar; scant cup sour cream; one-half cup butter; one level teaspoonful soda and nutmeg; two eggs, beaten whites added last; heaping teaspoonful baking powder in flour. Roll thick and sprinkle with sugar.
FAVORITE COOKIESMrs. Earl Combs
One and one-half cupfuls of sugar; one cupful of butter; one-half cup of sour milk; one level teaspoonful baking powder; one teaspoonful grated nutmeg; flour enough to roll out, making it quite soft. Mix butter and sugar, then add milk and soda, nutmeg and flour lastly. Roll thin and put a little sugar on each cooky and bake in hot oven.
OATMEAL AND COCOANUT COOKIESMrs. T. C. Hollenberger
One cup light brown sugar; one-half cup shortening (scant); one egg; one cup flour and one teaspoonful baking powder; one cup oatmeal and shredded cocoanut mixed; a little salt and vanilla. This will be quite stiff. Drop from spoon in small pats.
CORN FLAKE COOKIESMrs. S. Friedlander
Three cups corn flakes; one cupful flour; three-fourths cup shortening (butter and lard); one-half cup raisins, chopped; two teaspoonfuls baking powder; one teaspoonful cinnamon; two eggs; one cup sugar. Drop with spoon on greased tins.
CORNFLAKE KISSESMary Roberts
Two eggs, well beaten; three-fourths cup sugar, beaten into eggs. Add cornflakes until substance will hold shape when dropped from teaspoon, on to buttered paper. Bake fifteen minutes in slow oven.
NUT KISSESMrs. C. A. Carscadin
To the white of one egg, well beaten, add ten teaspoonfuls pulverized sugar, a little ground cinnamon and cloves and a cup of chopped nuts; flavor with vanilla. Put teaspoonful of mixture on bottom side of pie pan and bake ten minutes in a moderate oven.
MERINGUE SHELLSMrs. C. A. Carscadin
Whites of four eggs beaten twenty minutes; one cup sugar; one teaspoonful vanilla; one-half teaspoonful vinegar. Bake forty-five minutes to one hour. Moderate oven.
CREAM PUFFSMrs. Paul Klein-exel.
One-half cup flour; one-half cup of boiling water; one-quarter cup butter; two eggs; one-quarter teaspoon of salt. Add salt and butter to water. When boiling add flour all at once, stirring constantly until mixture leaves the side of pan. Remove from fire, add unbeaten eggs, and beat constantly while adding one at a time.
MACAROON COOKIESMrs. W. D. ("Ma") Sunday
Four cups cornflakes; one cup shredded cocoanut; one cup granulated sugar; one cup chopped almonds. Beat whites of four eggs very stiff, and mix all together. Bake in a slow oven about twenty minutes.
HERMITSMrs. J. H. Shanley
Cream one and one-half cups of butter and two cups of brown sugar; beat four eggs and add to butter and sugar; one level teaspoonful soda in a tablespoonful of hot water; then add two and one-half cups flour; one pound of dates (cut small) and about one cup chopped walnuts; flavor with vanilla. Drop by spoonfuls on pan and cook for about 45 minutes.
ROCKSMrs. H. B. Rairden
One pound brown sugar; one pound raisins; one pound currants; one pound walnuts; one-half teaspoonful each cinnamon and nutmeg; one-half cup sour milk; one-half teaspoonful soda; three eggs; flour enough to make stiff. Drop on well buttered tins and bake.
MARGUERITESMrs. W. L. Gregson
Make frosting from two tablespoonfuls of thick sweet cream and powdered sugar; flavor; spread frosting over long salted wafers; sprinkle with chopped nuts and bake in moderate oven. Allow to stand in dripping pan until cool, to guard against breaking. Melted chocolate or pink fruit coloring added to frosting makes variety. Dainty for afternoon teas, etc.
CHRISTMAS COOKIESMrs. Adolph Holeman
One-half pound of butter; one-half pound of sugar; two eggs, beaten separately; one pound of flour; one teaspoonful baking powder; one teaspoonful vanilla. Roll out thin and cut spreading top of cookies with the white of egg and sprinkle sugar over the tops before baking. These will keep for months in a dry place.
OATMEAL COOKIESMrs. A. J. Atwater
One cup sugar; one cup lard; one cup raisins, ground fine; two eggs, beaten light; two cups oatmeal dry; one-half cup cold water; dash salt; one teaspoonful soda; sifted flour enough to make stiff dough.
OATMEAL COOKIESMrs. W. D. ("Ma") Sunday
One cup sugar; one-fourth cup lard; one-half cup butter; three eggs beaten; one and one-half cups sifted flour; two cups dry oatmeal; one teaspoonful cinnamon; one and one-half cups chopped, seeded raisins; one and one-half teaspoonfuls soda, mixed with one tablespoonful vinegar. Drop on greased pans. Bake in quick oven.
OATMEAL COOKIESMrs. Minnie E. Bodwell
Cookies: One-half cup of lard; one-half cup of butter; one cup of sugar; two-thirds cup of sour milk; one level teaspoonful of soda, dissolved in milk; two cups of oatmeal; two cups of flour. Filling: One-half pound of dates put through chopper; one-half cup of white sugar; one-half cup of cold water. Boil all together until thick; when cool and cookies are warm, spread filling between two cookies; it is then ready to serve, very nice.
LACE OATMEAL WAFERSMrs. F. T. Hoyt
One cup of sugar; one tablespoonful of butter; two eggs beaten separately; two and one-half cups of uncooked oatmeal; two teaspoonfuls of baking powder; 1 teaspoonful of vanilla; one pinch of salt. Mix well, adding the stiffly beaten whites of eggs last. Drop a small teaspoonful on greased pans, far apart, and bake in quick oven.
DROP CLOVE COOKIESMrs. C. E. Upham
Two cups sugar; one cup shortening; two eggs; one cup molasses; two teaspoonfuls soda dissolved in little hot water; six scant cups flour; one cup cold water; three teaspoonfuls salt; one teaspoonful cloves; one teaspoonful cinnamon; raisins if wanted. Drop with a teaspoon.
DROP COOKIES (LIGHT)
Two cups of sugar; one cup of shortening; two eggs beaten light; one cup of milk (sour); one teaspoonful each of soda, salt baking powder—the latter well mixed with the four cups of flour—and grated nutmeg or any desired flavoring. Mix well and drop in small teaspoonfuls upon a greased pan. Allow room to spread. Bake in a quick oven.
PEANUT COOKIESMrs. L. Ficklen
One cup sugar; two eggs; two teaspoonfuls butter; one cup peanuts rolled; enough flour with baking powder to make stiff batter.
CHOCOLATE COOKIESMrs. H. S. Mount
Cream one cup of shortening, one cup of brown cugar, one cup of white sugar. Then add four squares (one-half of one-half pound cake), melted chocolate, one-fourth cup milk, one-half teaspoonful of baking powder, flour enough to roll very thin. Bake in cookie pans.
CHOCOLATE NUT COOKIESMrs. J. W. Moss
One tablespoonful grated chocolate; one cup chopped nut meats; one cup seeded raisins; one cup sugar; one egg; two tablespoonfuls butter; one-half cup milk; one and three-fourths cups flour; one teaspoonful powdered cinnamon; one teaspoonful vanilla extract.
CHOCOLATE FINGERS
Three eggs; one-half pound of powdered sugar; one-half pound of sifted pastry flour; two ounces of powdered chocolate. Method: Beat sugar and eggs for half an hour, sift chocolate and sugar together, then stir into the flour. Beat well, then with a pastry squirt form oblong cakes, size of a finger on waxed tins. Set away over night, then bake as other cookies in moderate heat. They have the appearance of being frosted owing to the light components rising to the top during night. If you have no pastry tube or squirt, form little round mounds by dipping up portions with a small spoon dipped in cold water. When baking the above cakes be sure to use only moderate heat. Remove cakes from pan as soon as done and place in tin pails or cans as soon as cold. If kept in closed tin small cakes will keep a long time and remain palatable.
DROP COOKIES (Dark)
One cup of brown sugar; one-quarter cup shortening; one egg; one-half cup each of hot water and molasses; one teaspoonful each of soda, baking powder, cinnamon, cloves and salt; one-half teaspoonful of ground nutmeg, all sifted thoroughly with two and one-half cups of flour. Mix well, drop in small spoonfuls upon a greased tin, and bake in a quick oven. This makes a small batch.
GINGER SNAPSW. B. McKinley (his mother's recipe)
Two cups brown sugar; two cups molasses; one cup lard or butter; one-half cup sweet milk; one teaspoonful salt; two tablespoonfuls soda; one teaspoonful cinnamon; one-half teaspoonful cloves; two tablespoonfuls ginger; add flour enough to roll. Put molasses, lard, sugar and spices on the stove, let get hot. When cool dissolve the soda in the milk, add flour and milk alternately, roll very thin and bake.
GINGER BREADMrs. A. P. Roberts
One cupful molasses; two cupfuls sour milk; three cupfuls flour; one-half teaspoonful each nutmeg and cinnamon; scant half cupful sugar; two eggs; one heaping teaspoonful ginger and a teaspoonful soda dissolved in the sour milk.
SOFT GINGERBREADMrs. T. C. Hollenberger
Two-thirds cup molasses, fill cup with sugar; one-half cup butter, fill cup with hot water; two cups flour; two teaspoonfuls ginger; one-half teaspoonful cinnamon; one teaspoonful soda, dissolved in a little of the hot water; one egg.
GINGER BREADMrs. Eustace
One cup molasses; one cup brown sugar; one-half cup butter and lard; two eggs; two scant teaspoonfuls of soda in one cup of sour milk; three cups of flour; one teaspoonful each of ginger and cinnamon; one-half teaspoonful each of cloves and allspice. Bake slowly.
GINGER BREADMrs. W. F. Barnard
Two-thirds cup molasses, fill up cup with granulated sugar; one-half cup butter, fill cup up with hot water; two scant cups flour; one egg, beaten light; one teaspoonful ginger; one teaspoonful cinnamon; one teaspoonful soda. Bake in moderate oven about one-half hour.
COLONIAL GINGERBREADMrs. Floyd E. Jennison
One cup molasses; one-half cup sugar; one-half cup shortening. Pour over the above, one cup warm water in which one level dessertspoonful of soda has been dissolved. Let mixture cool; then add two and one-half cupfuls flour (sifted); one teaspoonful each of ginger and cinnamon and lastly two well beaten eggs and one cup (or less) of English walnut meats. Raisins may be added, if desired.
CHOCOLATE GINGERBREAD
One-half cup molasses; one tablespoonful each of melted butter and lard; one-half cup brown sugar; one-fourth teaspoonful each of ginger and cinnamon; one heaping tablespoonful grated sweet chocolate, mixed to a paste with a little hot water. Blend the ingredients thoroughly, then stir in one teaspoonful soda in one cupful of sour milk; flour to stiffen. Bake twenty minutes.
CINNAMON STARS
Two tablespoonfuls of butter; one cupful of sugar; two eggs; one and one-half cupfuls of sifted pastry flour; one teaspoonful of cinnamon; one-fourth teaspoonful of baking powder. Method: Cream butter, sugar and eggs until light, sift all dry ingredients together, then stir into egg mixture. Take onto a floured board, using a very little more flour if needed. Roll quite thin, then cut with a star cutter. Bake on waxed tins in a very moderate oven.
CALIFORNIA COOKIESMrs. E. T. Clissold
One cup molasses; one egg; one-half cup milk; one cup chopped raisins; one-half cup butter; one-half cup sugar; one-half teaspoonful each of cloves, nutmeg and cinnamon; one teaspoonful soda. Drop in spoonfuls in buttered tins. Bake quickly.
DOUGHNUTSMrs. H. P. Sieh
Two cups sugar; four eggs; one cup buttermilk; six tablespoonfuls hot lard; one teaspoonful nutmeg, one of soda and one of salt. Flour to make a good rolling dough. Cut and cook in hot lard.
MOLASSES SQUARESMrs. E. Oliver
One cup sugar; one egg; two tablespoonfuls shortening; three-fourths cup molasses; one teaspoonful soda dissolved in molasses; one cup milk; two and one-half cups flour (after sifting); one cup raisins; one teaspoonful each cinnamon, cloves and one-half teaspoonful nutmeg. Beat egg, add shortening, molasses, milk, spices and last the raisins (floured). Bake in two shallow pans. Any desired frosting.
GINGER BLOCKS
Four tablespoonfuls of butter or butterine; one-third cupful sugar; one egg; one-half cupful of golden drip syrup; one-half cupful of milk; one and three-quarters cupfuls of sifted pastry flour; one teaspoonful of baking powder; two teaspoonfuls of ginger. Method: Cream butter, sugar and yolk; then add the sirup and beat hard. Sift dry ingredients together, and then add, alternating with the milk. Whip white of egg and fold in. Bake in square tins. When done cut into blocks and sift confectioners' sugar over. To make the blocks of uniform size trim the very outer edge of cake before cutting. These rims can be used for a pudding some other day.
PUFF BALLSMrs. J. Dana Brown
One egg; three-fourths cupful sugar; one scant cupful milk; one and one-half cupfuls flour; and one-half teaspoonful baking powder; pinch of salt. Mix and roll out and cut with the smallest biscuit cutter and dropped in hot fat.
DOUGHNUTSMrs. J. H. Shanley
Three eggs; one cup sugar; one cup sweet milk; three teaspoonfuls baking powder sifted with three cups flour; spice and flavoring to suit your taste. When these are put into the boiling lard they sink, but rise almost at once and turn themselves. They never break apart when frying, as they contain no shortening, yet they are sufficiently rich to satisfy anyone.
DOUGHNUTSMrs. T. C. Hollenberger
Three eggs beaten very light; one cup sugar; four tablespoonfuls melted lard, add to the eggs and beat all together. One teaspoonful salt and a little nutmeg or lemon rind grated; one cup thick sour milk with one-half teaspoonful soda dissolved in it; add flour with one heaping teaspoonful baking powder sifted with flour—three cups, with enough more to make a very soft dough.
DOUGHNUTSMiss Shay
Two eggs, well beaten; add one and one-half cupfuls sugar; one-half grated nutmeg; one cup milk; two heaping tablespoonfuls butter, melted; two heaping teaspoonfuls baking powder sifted in the flour and flour enough to make the dough roll easily, about three pints of flour.
"How Cam'st in Such a Pickle?"—Shakespeare.
—Shakespeare.
SLICED PICKLEMrs. William H. Fahrney
One peck cucumbers; thirty small onions; four green peppers; two red peppers; slice and soak over night in salt water. Soak cucumbers separately, rinse in cold water. One-half gallon vinegar; two tablespoonfuls mustard seed; one tablespoonful celery seed; six cups brown sugar; one-fourth teaspoonful tumeric; one teaspoonful powdered alum. Let the vinegar and seasoning come to a boil, add the onions and peppers, cook five minutes; then add the cucumbers and cook five minutes. Can hot.
MUSTARD PICKLEMrs. William Molt
One quart tiny cucumbers; one quart large cucumbers, cut or sliced; one quart green tomatoes, cut in pieces; one large cauliflower, divided; five green peppers, chopped fine; one quart button onions, cut up. To four quarts of water add one pint salt and pour over the vegetables and let stand twenty-four hours; then heat in same brine just enough to scald; turn into colander and drain. Mix one-half cup flour; six tablespoonfuls mustard; two tablespoonfuls tumeric, with enough cold vinegar to make a smooth paste; add one cup sugar and enough vinegar to make two quarts in all; boil this until it thickens and is smooth. Add this to the pickles and cook until they are heated through, about fifteen minutes; pack in Mason jars and seal.
MUSTARD PICKLES FOR TWO QUART JARMrs. Wm. J. Maiden
Three tablespoonfuls Coleman's mustard; one-fourth cupful salt; piece of horseradish root; fill jar with vinegar. Wash and wipe pickles and pack in jar, then pour over the above mixture.
PICKLESAlice H. Tolmie
Slice 25 small cucumbers with a large onion, put in salt brine and let stand for three hours, then drain and boil in following syrup: One quart vinegar, one pound sugar, one-half cup mustard seed, one tablespoonful ginger, one teaspoonful each of celery seed and tumeric powder. Boil five minutes and can.
MIXED PICKLESMrs. H. D. Sheldon
One quart of small cucumbers; one quart of white onions; one quart green tomatoes; two large cauliflower; soak in weak salt water over night; scald in same brine and drain. Paste: Six tablespoonfuls dry mustard; one tablespoonful tumeric powder; one and one-half cups flour; two cups brown sugar; five pints vinegar. Add vegetables to paste; heat through and seal in cans.
CUCUMBER PICKLESMrs. Samuel Friedlander
Twelve long cucumbers; five large onions, sliced and salted. Let stand over night. In morning drain well. Boil three pints vinegar; one and one-half pounds sugar; one red pepper, cut in strips; two tablespoonfuls dry mustard; a tablespoonful whole white peppers; one tablespoonful whole black pepper; two tablespoonfuls mustard seed. Boil until tender and can hot.
CUCUMBER PICKLEFlorence Trainer
Two dozen large cucumbers, chopped fine and salted over night; one cup salt; four large onions; two stalks celery; one red pepper; chop all fine. Heat three cups cider vinegar; one cup water; two cups brown sugar; three tablespoonfuls mustard seed; three tablespoonfuls ground mustard; one tablespoonful celery seed; one-fourth teaspoonful cayenne pepper. When hot, pour over chopped mixture and cook ten minutes. Then bottle.
PICKLED ONIONSMrs. W. L. Gregson
Peel and drop in hot brine. The third day heat the brine again and pour over them; the sixth day make a new strong brine; the tenth day drain and pour scalding vinegar containing a very little ginger root over them. Let stand on the stove until thoroughly heated through, but do not cook; pour into jars and seal hot. A little alum in the brine makes them firmer, and white wine vinegar aids in keeping them white, but malt vinegar adds to the flavor.
TOMATO RELISHMrs. A. Donald Campbell
One peck ripe tomatoes, peeled, chopped fine and drained in jelly bag over night; in the morning add two cups chopped celery, six large onions chopped fine; two large green peppers (without seeds), chopped fine; two cups sugar; half cup salt; two ounces white mustard seed; one quart cider vinegar. Mix well and bottle; it does not require heating and will keep for years.
OIL PICKLESMrs. A. C. Allen
One-half peck small cucumbers; one pint silver skin onions, slice thin and place in stone jar alternately, sprinkling salt between. Let stand over night; pour off brine and wash thoroughly; add the following: one teacup olive oil, two tablespoonfuls white mustard seed, two tablespoonfuls celery seed, four pepper corns and vinegar to cover.
OIL CUCUMBER PICKLESMrs. E. D. Gotchy
Cut one hundred small cucumbers into thin slices; put in earthen crock in layers with salt for four hours; drain off liquor and mix with three pints of sliced onions, three ounces white mustard seed, three ounces celery seed, three ounces of ground white pepper. Dissolve small lump alum in vinegar; add to it two cups olive oil; add white vinegar enough to cover.
PICKLES FOR IMMEDIATE USEMrs. S. A. Power
Mix together one cupful each of salt and dry mustard; add it to one gallon of good vinegar, spices of various kinds and a little sugar, if liked, may be added. Drop the well washed cucumbers into this pickle each day as they grow. These pickles will keep indefinitely.
DILL PICKLESMrs. W. T. Klenze
One hundred medium sized cucumbers; one small red pepper; one big bunch of dill; some cherry leaves; ten quarts of water; one quart of vinegar; two cups salt. Mason jars, two quart size. Lay cucumbers in salt water over night (one-half cup salt to four quarts water). Boil water, vinegar and salt; let cool over night. Drain cucumbers and place in jars in layers between cherry leaves and dill. Pack cucumbers tight; add a small piece of red pepper, cover with brine and screw down cover. Will keep. One cup of mustard seeds and one cup of horseradish root, shaved fine, may be added.
PICCALILIMrs. H. B. Rairden
One peck of green tomatoes; eight large onions; one cup salt; slice and let stand over night. In the morning drain and add three quarts of water and let come to a good boil, then drain well through a colander. Put back in kettle and add two quarts vinegar; one pound of sugar; half pound of white mustard; two tablespoonfuls ground pepper; two of cinnamon; one of cloves; two of ginger; one of allspice and half a teaspoonful of cayenne pepper. Boil all together until tender; it will take from thirty minutes to an hour to cook. Stir it often to prevent scorching. Seal in glass jars; add more sugar if liked sweeter.
BEET RELISHMrs. R. McNeil
One quart cooked beets, chopped fine; one quart cabbage, chopped fine; one cup each of grated horseradish, chopped onion and sugar; one teaspoonful salt; one pint vinegar. Heat vinegar, pour over all and seal.
PEPPER RELISHSue C. Woodman
Twelve green peppers; twelve red peppers; ten medium onions; chop together. Pour boiling water over and let stand five minutes; strain and repeat. Three cups of vinegar; one cup sugar; two tablespoonfuls salt; one-half cup mustard seed; cook thirty minutes. Bottle.
PEPPER HASHMrs. John T. Gilchrist
Nine sweet peppers; one large head cabbage; six large onions; chop fine and add one-half cup salt. Stand over night and drain in morning. Add two cups sugar; cup white mustard seed; one tablespoonful celery seed; vinegar to cover. Do not remove pepper seeds and do not cook. Put in earthen jar, covered with a plate.
OLIVE OIL PICKLESMrs. A. J. Atwater
Forty cucumbers, dill size, scrub and slice with rind; one-half cup salt; a layer of cucumbers and a layer of salt in a crock; put weight on top and let stand for two hours; pour off water and add ten onions, four green peppers, sliced fine; two ounces mustard seed; one pint olive oil; one ounce celery seed. Pack in jars and cover with vinegar.
UNCOOKED CHILI SAUCEMrs. Herman Vander Ploeg
One peck ripe tomatoes; two cups chopped onions; two cups chopped celery; two cups sugar; one-half cup salt; four ounces white mustard seed; one teaspoonful powdered mace; one teaspoonful black pepper; one teaspoonful powdered cinnamon; four chopped green peppers; three pints vinegar. Chop the onions and peppers, add tomatoes peeled and chopped; sugar, salt, mustard seed, mace, pepper, cinnamon and vinegar. Seal and if screw top jars are used, turn upside down overnight.
CANNED TOMATO SOUPMrs. Edwin Oliver
Fourteen quarts of sliced ripe tomatoes; fourteen stalks celery; fourteen sprigs parsley; two bay leaves; twenty-one cloves; seven medium sized onions. Boil until tender and strain. Then blend fourteen tablespoonfuls each of butter and flour; eight tablespoonfuls salt; sixteen tablespoonfuls sugar; one-fourth tablespoonful paprika. Cook until the desired thickness; makes about eight quarts. If milk is used, add soda.
CORN RELISHMrs. A. J. Langan
One dozen ears of corn, boil ten miutes, cut from cob; one head of cabbage; four green peppers; four red peppers; one cup sugar; three pints vinegar; one small box Coleman's mustard; one tablespoonful celery seed; salt to taste; one teaspoonful tumeric. Mix well; boil twenty minutes and seal.
CORN RELISHMrs. Samuel Friedlander
Twelve ears of corn, cut from cob; twelve green peppers; two red peppers; two quarts ripe tomatoes; a head cabbage; one quart onions, chopped all together; add one quart sugar; one-half cup salt; two quarts vinegar; one ounce celery seed: one ounce mustard seed; one ounce dry mustard; one tablespoonful tumeric. Mix and boil forty minutes. Seal hot in air tight cans.
CORN RELISHMrs. R. Heidorn
Twelve ears corn; six cucumbers; six large onions; two stalks celery; six green peppers; three red peppers; three tablespoonfuls salt; two cups sugar; three tablespoonfuls dry mustard; three tablespoonfuls flour; one-half ounce tumeric; two quarts vinegar; boil one hour and seal hot.
CORN RELISHMrs. E. L. Phelps
Two dozen ears of corn, cut from the cob; six red peppers; six green peppers; large head of cabbage; two tablespoonfuls salt; three cups sugar; two quarts vinegar (diluted); one-half pound dry mustard; add celery and onions as much as you like. Cook the salt, mustard, sugar and vinegar together; add cabbage, celery and onions. Cook a little, then add corn; let boil up and can air tight.
CORN SALADSue. C. Woodman
Four large onions; one cabbage; four green peppers; one red pepper; twenty ears of corn; one and one-half cups sugar; one-half cup salt. Make paste of and pour on above; one-half cup flour; one-half teaspoonful tumeric; three tablespoonfuls mustard; one quart vinegar. Boil twenty minutes.
CHILI SAUCEMrs. R. Heidorn
Twenty-four ripe tomatoes; four white onions; three green peppers; four tablespoonfuls salt; one of cinnamon; one-half of ground cloves and allspice mixed; one teacup sugar; one pint vinegar; boil three hours, seal hot.
CHILI SAUCEBelle Shaw
One peck tomatoes; six large onions; four green peppers; two red peppers; six tablespoonfuls white sugar; three tablespoonfuls salt; three cups vinegar; two tablespoonfuls whole cloves; two tablespoonfuls whole allspice; two stalks whole cinnamon; chop tomatoes, pepper and onions, very fine; tie spices in two bags, loosely. Boil three hours, slowly.
CHILI SAUCEMrs. H. D. Sheldon
Thirty large tomatoes; eight onions (medium), three green peppers chopped fine; two red peppers chopped fine; ten tablespoonfuls brown sugar; three tablespoonfuls salt; two tablespoonfuls cinnamon; one-half tablespoonful cloves; one quart vinegar. Peel and slice tomatoes, put in kettle with remaining ingredients, cook slowly until thick, add vinegar when nearly done.
SPICED CURRANTSMrs. C. A. Robinson
Four pounds of currants; one and one-half pints of vinegar; one-half pint of water; pound of brown sugar; one tablespoonful cinnamon; one teaspoonful cloves; one nutmeg. Boil slowly three hours.
NEVER FAIL CATSUPMrs. Minnie E. Bodwell
One gallon of ripe tomatoes, after having been boiled and strained; one pint of vinegar; five tablespoonfuls of salt; two tablespoonfuls of black pepper; three ounces of white mustard seed ground finely; one teaspoonful of cayenne pepper; one teaspoonful of cinnamon; one-half teaspoonful of allspice. Cook all together for four hours.
TOMATO CATSUPSue C. Woodman
Cut up one peck of tomatoes over night with one cup salt. Boil well and strain. Add: One tablespoonful ground cloves; one tablespoonful allspice; one tablespoonful mace; one tablespoonful white mustard seed; one tablespoonful black pepper; one teaspoonful red pepper; one-half cup sugar; one pine white wine vinegar. Boil down one-half. Bottle.
CURRANT CATSUPMrs. J. H. Ostrander
Clean and stew four pounds of ripe currants; add two pounds of brown sugar and one pint of vinegar; boil steadily and slowly until thick; add one teaspoonful each of ground pepper, cloves and cinnamon; boil for five minutes longer. Bottle and seal.
VEGETABLES FOR WINTER SOUPMrs. C. E. Seaton
One peck ripe tomatoes; one head of cabbage; one bunch carrots; six large onions; nine ears of corn; six stalks celery; two green peppers; one large bunch parsley. Scald the skins off the tomatoes and cut in rather large pieces; shred cabbage; peel and slice carrots; peel and chop onions; cut corn from cob; cut celery as for salad; remove the seeds from peppers, chop them and the parsley quite fine. Mix all together and boil for one hour in a porcelain or agate kettle, stirring often to prevent scorching; about ten minutes before it is done, add salt to taste. Seal hot in glass jars. Potatoes may be added to the soup in the winter.
SWEET WATERMELON PICKLEMrs. N. F. Swartwout
Remove the thin rind (green), also all of the ripe melon, using only the white portion of the rind. Nine pounds fruit, three pounds sugar, one quart vinegar. After soaking the rinds over night in strong salt water and then rinsing in hot water; put the fruit, sugar and vinegar together in preserving kettle and boil until tender. Skim out fruit and put into the liquid a bag of spices and boil until a little thick; then pour over the fruit. If there is not enough syrup to cover it add a little more vinegar.