Humpty Dumpty sat on the wall.Humpty
Dumpty had a great fall.All the kings horses and all the kings menCould
not set Humpty Dumpty back again. --MOTHER
Try the freshness of eggs by putting them into cold
water; those thatsink the soonest are the
freshest. Never attempt to boil an egg without
watching the timepiece. Put theeggs in boiling
water. In three minutes eggs will boil soft; in fourminutes
the white part will be cooked; in ten minutes they will behard
enough for salad.
HOW TO PRESERVE. MRS. M. UHLER.
To each pailful of water add two pints of fresh slaked
lime and onepint of common salt; mix well. Fill
your barrel half full with thisfluid, put your
eggs down in it any time after June, and they willkeep
two years if desired.
SOFT BOILED EGGS. MRS. W. E. THOMAS.
Put eggs in a bowl or pan; pour boiling water over
them until they arewell covered; let stand ten
minutes; pour off water, and again coverwith
boiling water. If you like them quite soft, eat immediatelyafter
pouring on second water; if you like them harder, leave them inlonger.
This method makes the white more jelly-like and digestible.
FRENCH OMELETTE. GERTRUDE DOUGLAS WEEKS.
Take eight eggs, well beaten separately; add to the
yolks eighttablespoonfuls of sweet milk, one
tablespoonful of flour, oneteaspoonful of good
baking powder, salt and pepper; beat welltogether,
and then stir in lightly at the last the beaten whites.Have
ready a skillet with melted butter, smoking hot, and pour inmixture.
Let cook on bottom; then put in oven from five to tenminutes.
Serve at once.
OMELETTE. MRS. H. T. VAN FLEET.
To the well beaten yolks of five eggs add two teaspoonfuls
of cornstarch, and a little salt dissolved in
one-half cup of milk. Beatwhites to a stiff
froth, and stir lightly into mixture. Have ready ahot
buttered spider, into which turn the whole, and bake to a lightbrown
in a quick oven.
PLAIN OMELETTE. MRS. C. H. WILLIAMS.
Stir into the well beaten yolks of four eggs one-half
tablespoonful ofmelted butter, a little salt,
one tablespoonful of flour mixed smoothin one
cup of milk; beat together well, and then stir in lightly thewhites,
beaten stiff; pour into buttered skillet; cook on top stovefor
ten minutes, and then place in oven to brown.
EGG FOR AN INVALID.
Put two tablespoonfuls of boiling water in a sauce
pan on the stove;break a fresh egg into it;
stir briskly until the egg is slightly set,but
not at all stiff; season with salt, and a little pepper. Serve atonce
on a thin slice of buttered toast.
SARDELLED EGGS. JENNIE MARTIN HERSHBERGER, TIFFIN,
Boil some eggs hard; remote shells, and cut the eggs
oblong; take outyolks, and cream, or mash fine.
Then take sardells, and remove thebackbone;
mash fine, and mix with the yolks of eggs and a little redpepper,
and fill the whites of eggs with the mixture. They are finefor
an appetizer. Sardells are a small fish from three to four incheslong,
and come in small kegs, like mackerel.
Boil eggs for twenty minutes; then drop in cold water.
Remove theshells, and cut lengthwise. Remove
the yolks, and cream them with agood salad dressing.
Mix with chopped ham, or chicken, or any coldmeat,
if you choose. Make mixture into balls, and fill in the hollowsof
your whites. If you have not the salad dressing mix the yolks fromsix
eggs with a teaspoonful of melted butter, a dash of cayennepepper,
a little prepared mustard, salt, vinegar and sugar to taste.
SALADS AND SALAD DRESSING.
"To make a perfect salad, there should be
a spendthrift for oil, amiser for vinegar,
a wise man for salt, and a madcap to stir theingredients up, and
mix them well together." -- SPANISH PROVERB
It is said that "Any fool can make a salad,"
but all salads are notmade by fools. "Mixing"
comes by intuition, and the successful cooksuse
the ingredients, judgment, and their own tastes, rather than therecipe.
Any number of salads and fillings for sandwiches
for home use, teas orreceptions, can be made
at little cost and trouble, by using thefollowing
simple recipe for dressing. The secret of success of thedressing
lies in the mixing of the ingredients: Powder
the cold yolks of four hard boiled eggs; then stir in onetablespoon
even full of common mustard, one-half teaspoonful of salt,and
two heaping tablespoonfuls of pulverized sugar. When mixed
thoroughly, add three tablespoonfuls of good table
oil, and stirrapidly for three minutes; then
add six tablespoonfuls of good, sharpvinegar,
and stir for five minutes. Now you will have dressingsufficient
for a dozen or fifteen plates of salad, and one that willkeep
in a cool place for weeks.
Add to the above dressing just before serving, one
pound of crisplettuce, cut in one-half inch
squares, or sliced fine. Garnish thedish or
dishes with the white of the egg, chopped fine, to which addthe
thin slices of two or three small radishes.
Take one pound of fresh or canned lobster, two small
onions, onefourth of a lemon (with rind), two
bunches of celery, or a like amountof crisp
cabbage; chop fine, and thoroughly mix with the dressing.Serve
on a lettuce leaf in individual dishes; garnish with the whiteof
the eggs, chopped fine. Veal, chicken, terrapin,
salmon, little-neck clams, scollops, etc.,can
be utilized by the judicious cook in connection with the dressing.
Take ham, veal, chicken, sardines, etc., with the white
of the eggs,chopped exceedingly fine, and mixed
with sufficient of the dressing tomake a paste
the consistency of butter; spread this on thin slices ofbread,
cut in irregular shapes, and you have most delicioussandwiches.
Dedicated to the Committee, byYours
respectfully,H. M. STOWE.
CHICKEN SALAD. MRS. JOHN LANDON.
Take white and choice dark meat of a cold boiled chicken
or turkey,three-quarters same bulk of chopped
celery or cabbage, and a fewcucumber pickles,
chopped well and mixed together. For the dressingtake
the yolks of two hard boiled eggs, rub to a fine powder; mix withit
a teaspoonful of salt, teaspoonful pepper, teaspoonful mustard, twoteaspoonfuls
white sugar; then add three teaspoonfuls salad oil, and,last
of all, one-half cup vinegar. Pour the dressing over thechopped
meat, cabbage, etc., and stir all well together.
CHICKEN SALAD. MRS. A. A. LUCAS.
Take two large chickens; boil tender; pick in small
bits. Chop asmuch celery as you have meat. For
the dressing, take six yolks andone whole egg;
beat to a froth, mix with two spoonfuls of salad oil,one
spoonful mixed mustard, a little pepper and salt, one pintvinegar,
heated; before it boils, stir in the other ingredients; cooktill
thick, stirring all the time. Boil down the liquid in which thechickens
were cooked until it forms a jelly. Let all cool. Two orthree
hours before using, mix meat, celery, liquid, and dressing.
CHICKEN SALAD. MRS. G. H. WRIGHT.
Two chickens, boiled tender and minced fine, five hard
boiled eggs,and one raw egg. Take as much chopped
cabbage as you have mincedchicken; chop the
whites of the boiled eggs, and put with the chicken.Mix
the cooked yolks with the raw egg; add one teacup of the broth andoil
from the chicken; one pint of good vinegar, salt, pepper, mustard,and
season to taste. Part celery and part cabbage can be used, ifdesired.
Mix all together.
CHICKEN SALAD FOR TWO HUNDRED. MRS. W. H. ECKHART.
Thirty chickens, cooked and cut medium fine, fifty
heads of celery,two gallons of good strong vinegar,
three pounds of light brown sugar,ten cents
worth of yellow mustard, three pounds of butter, four dozeneggs,
boiled hard. Chop whites, and cream yolks with butter. Boilvinegar
and sugar together, and skim; add the creamed butter andyolks;
also, mustard, salt and pepper to taste; let stand until cold;then
pour over the celery and chicken; mix thoroughly, and add thewhites
of eggs. If unable to get celery, use crisp cabbage, with tencents
worth of celery seed. If you use celery seed, boil it in thevinegar.
CHICKEN SALAD. MRS. T. H. B. BEALE.
Shred cold boiled chicken, and measure one pint
chicken and one pintcelery; season with French
dressing as below, and keep on ice untilready
FRENCH DRESSING.--One saltspoon of salt, one-half
saltspoon of whitepepper, one-fourth teaspoon
of onion juice, one tablespoon of vinegar,three
tablespoons of olive oil, or melted butter; mix in the ordergiven,
adding the oil slowly. When ready to serve your salad, mix itwith
the boiled dressing given below; arrange it, and garnish withparsley.
BOILED DRESSING.--Mix one teaspoon of mustard, two
teaspoons of salt,two tablespoons of sugar,
one-fourth saltspoon of cayenne pepper, oneheaping
teaspoon of flour; mix well; then add one egg, well beaten;and
one cup hot water. Put in double boiler, and boil ten minutes.While
it is cooking, add one-half cup hot vinegar. When done, add onetablespoon
of melted butter, or Lucca oil, if prepared. After it iscooked,
turn into a bowl; put on ice until cold; add to salad justbefore
serving. If you like filberts in the salad, pour boiling wateron
them; let them stand a short time, then throw them into cold water;remove
the skins, break into halves; put into salad before you pour onthe
boiled dressing. For a company of seventy-five,
use six chickens, and six times bothrecipes
for dressing, and three pounds of filberts.
BEAN SALAD. MRS. W. E. THOMAS.
Cold cooked stringed beans, drained and dressed with
a simple oil andvinegar dressing, or mayonnaise,
make an excellent salad.
TOMATO SALAD IN WINTER. MRS. DR. FISHER.
Take the juice from a can of tomatoes, and with gelatine
make it intoa jelly that will mold. Lay a slice
of this jelly on lettuce leaves,and serve with
CUCUMBER SALAD. MRS. ELIZA DICKERSON.
Two dozen large cucumbers, six white onions, chopped
fine; salt well,and drain twelve hours; add
white mustard seed and celery seed; coverwith
POTATO SALAD. MISS ANN THOMPSON.
The yolks of five eggs, five tablespoonfuls vinegar;
cook until thick;then, just before using, add
three tablespoonfuls melted butter; beatto a
cream. Put in pepper, salt, and mustard to taste, one onion(chopped
fine), and three-fourths cup of cream. Slice potatoes thin,and
pour dressing over.
GERMAN POTATO SALAD. MRS. BELINDA MARTIN.
After frying ham, put one-fourth cup of the hot fryings
into a skilletwith one cup of good vinegar,
one tablespoon of sugar; let boil amoment. Slice
hot boiled potatoes into your salad bowl; season withpepper
and salt, and one onion, chopped fine. Pour over this the hotvinegar,
and mix well. Garnish with hard boiled eggs. Early in thespring
young dandelions added to this are very nice.
POTATO SALAD. MRS. DELL W. DE WOLFE.
One gallon cold and thinly sliced good potatoes, six
small onions,sliced thin. Sprinkle very freely
with salt and pepper.
DRESSING.--Yolks of nine fresh eggs, two teaspoonfuls
of groundmustard, a pinch of cayenne pepper,
one cup of sugar, one cup of goodcider vinegar,
one-half cup butter. Boil the above mixture, and addone
pint of thick sweet cream when the mixture is almost cold. Twosmall
cucumbers sliced will greatly improve this salad.
CABBAGE SALAD. MRS. G. H. WRIGHT.
One small head of cabbage (cut fine), one pint of good
vinegar, butterthe size of an egg, three eggs,
well beaten with one tablespoon offlour; salt
and pepper to taste. Let dressing come to a boil, andpour
over cabbage while hot.
POTATO SALAD DRESSING. MRS. E. A. SEFFNER.
Add the well beaten yolks of five eggs to five tablespoonfuls
ofboiling vinegar; cook until it thickens, stirring
constantly. Removefrom the fire. Add two tablespoonfuls
butter, and stir until cool.Season with one
teaspoon mustard, one of salt, one tablespoon ofsugar,
pinch of cayenne pepper, one cup of cream. Use oil in place ofbutter,
SALAD DRESSING. MRS. CHAS. MOORE.
Beat three eggs, and add a teaspoon each of salt, pepper,
and mustard;six tablespoons of cream or milk,
small half teacup of vinegar, andone-half cup
sugar; mix thoroughly and set in top of teakettle,stirring
constantly till it thickens.
WEYMOUTH SALAD DRESSING. MRS. VOSE.
Yolk of one egg, one tablespoon sugar, one saltspoon
salt, oneteaspoon mustard, butter size of small
egg, one-half cup of vinegar;cook till thick
as cream. Add one-half cup of thick cream beforeusing.
MAYONNAISE DRESSING. MRS. T. H. LINSLEY.
Take the yolks of six eggs, one teacup best cider vinegar,
one teacupwhite sugar, one tablespoon pure mustard,
one-fourth pound of butter,one teaspoon salt,
one pint water, two tablespoons corn starch. Putthe
water and vinegar in granite iron vessel, and let come to a boil.Beat
the rest of the ingredients to a cream; stir this into thevinegar
rapidly to prevent burning. Put in self-sealing can, and keepin
a cool place.
"The proof of the pudding lies in the eating."
APPLE PUDDING. MRS. G. H. WRIGHT.
Six good-sized apples, stewed and well beaten; six
eggs, beatenseparately; one pint of sweet
cream; sweeten and flavor to taste.Bake with
an under crust. It can be eaten with whipped cream and isexcellent.
APPLE BATTER PUDDING. MISS KITTIE M. SMITH.
Mix together one cup flour, one teaspoonful of baking
powder, a pinchof salt; into this rub one tablespoonful
of butter. Beat one egg, andstir into it half
a cup of milk; add this to the flour, etc. Pare andslice
two sour apples, and press into the dough. Bake about one-halfhour.
The beauty of this pudding is that you are always sure ofsuccess.
This recipe makes enough for a family of four. SAUCE.--One
cup of sugar, two-thirds of a cup of butter, twotablespoonfuls
of flour, three gills of boiling water; boil threeminutes;
flavor to taste.
APPLE ROLL. MRS. W. H. ECKHART.
Roll plain pie crust as you would for pie, but a little
larger; chopup some apples, and cover this crust;
add a layer of sugar, andsprinkle with cinnamon;
then add a layer of raisins, and sprinkle withbits
of citron, chopped fine. Roll all up; pinch the crust closelytogether
at sides and ends; place in dripping pan with one-half a cupof
butter, and one cup of sugar; pour enough boiling water over it tohalf
cover the roll; put in oven and bake three hours; baste everyhalf
hour as you would turkey. When done, the roll will have a crustlike
taffy. Take out, and serve sliced thin. It is delicious.
BIRDS NEST PUDDING. MRS. JOHN KISHLER.
Pare six or eight large good cooking apples; remove
the core bycutting from the end into the middle,
so as to leave the apple whole;place them in
a deep pie dish, as near together as they can stand,with
the opening upward. Make a thin batter, using one quart of milk,three
eggs, and sufficient flour; pour this into the dish around theapples
and into the cavities. Bake in a quick oven. Serve withbutter
CHOCOLATE PUDDING. MRS. ALICE KRANER.
Mix one pint of rolled crackers, four tablespoonfuls
of chocolate, andone quart sweet milk; bake
two hours, and serve with this-- SAUCE.--Beat
one cup of sugar with butter the size of an egg; flavorwith
COTTAGE PUDDING. MRS. JENNIE KRAUSE.
One cup of sugar, one-half cup of milk, one and one-half
cups offlour; and one tablespoonful of butter;
bake as a cake, and serve withthis--
SAUCE.--Two tablespoonfuls butter, one cup white sugar,
and onetablespoon flour, wet in cold water;
one pint of boiling water. Letboil two or three
minutes, stirring all the time. Flavor with lemon.
CUP PUDDING. MRS. G. A. LIVINGSTON.
One egg, two tablespoonfuls of sugar, three tablespoons
butter,one-half to three-fourths pint of water,
one and one-half teacups offlour, or enough
to make a thin batter, one and one-half teaspoonsbaking
powder; mix with fresh fruit or raisins, and steam twentyminutes.
CORN STARCH PUDDING. NELLIE LINSLEY.
One pint sweet milk, whites of three eggs, two tablespoons
cornstarch, three tablespoons sugar, and a little
salt. Put milk inkettle, and when it reaches
the boiling point, add sugar, and the cornstarch,
dissolved in a little milk. Lastly, add the whites of eggs,whipped
to a stiff froth. Beat it, and let cook a few minutes. Settwo-thirds
in a cool place, flavoring it with vanilla. To theremaining
one-third, add half a cake of chocolate, softened andmashed.
Put a layer of half the white pudding into the mold; overthis
the layer of chocolate, and then the remainder of the white.One-half
a cocoanut or one-half a pineapple may be substituted for thechocolate.
GOLDEN PUDDING. MRS. FRED. SCHAEFFER.
One-half a cup of molasses, one-half a cup of butter,
one-half a cupof sour milk, one and one-half
cups of flour, one egg, a pinch ofsalt, and
one-half teaspoonful of soda; mix, and steam two hours.
Serve with this--
SAUCE.--One egg, one-half cup butter, one cup sugar,
two tablespoonsflour, and one pint boiling
water. Flavor with vanilla.
STEAMED INDIAN PUDDING. R. H. JOHNSON.
One-half cup sour milk, two eggs (beaten stiff),
one teaspoonful soda,one cup seeded raisins,
two tablespoonfuls molasses, corn meal for astiff
batter; mix, and steam two hours. Serve with this--
SAUCE.--One cup sugar, one-half cup butter (beaten
to a cream) oneteaspoonful water, yolk of
one egg; heat to a scald; add the white ofegg,
well beaten, with a pinch of salt; flavor with lemon.
BAKED INDIAN PUDDING. MRS. M. B. VOSE.
Scald one pint of milk; stir into it one-half cup of
Indian meal,one-half cup molasses, and a pinch
of salt. When this is cold, pourover it, without
stirring, one pint of cold milk. Bake in a slow ovenabout
four hours to obtain the color and flavor of the old-fashionedpudding.
BAKED INDIAN PUDDING. MRS. M. B. VOSE.
Scald one quart of milk; stir in three-fourths cup
of Indian meal,one-third cup molasses, and a
pinch of salt. Beat two eggs with ahalf cup
of cold milk, and fill the dish. Bake one hour.
FRUIT PUDDING. MRS. W. H. ECKHART.
One quart of flour, one egg, two teaspoonfuls of baking
powder, oneteaspoonful sugar, butter size of
an egg, a little salt; mix withmilk, and roll
as for pie crust; cut into pieces four inches square;in
each piece put half of an apple or peach (pared); pinch the cornerstogether;
place in a buttered pan. On top of each dumpling put a lumpof
butter, a little cinnamon, and sugar. Pour into the pan one-halfpint
of water. Bake, and serve with sweetened milk or cream.
FIG PUDDING. MRS. B. B. CLARK.
One-half pound figs, one-fourth pound grated bread,
two and one-halfounces powdered sugar, three
ounces butter, two eggs, one cup milk.Chop the
figs fine; and mix first with the butter; add the otheringredients
by degrees. Put in a buttered mold, sprinkle with breadcrumbs,
cover tightly, and boil for three hours.
FRUIT PUDDING. MISS ANN THOMPSON.
One egg, six even tablespoonfuls sugar, six heaping
tablespoonfulsflour, one heaping tablespoonful
baking powder, milk to make batter alittle thinner
than cake dough. Put fruit in baking dish; pour thebatter
over it, and bake.
ENGLISH PLUM PUDDING. MRS. W. C. BUTCHER.
Four cups of flour, four [one?] cups of sweet milk,
one-half cup ofsugar, one half cup of molasses,
three-fourths cup of chopped suet,one cup of
raisins, one-half cup of currants, one small teaspoonful ofsalt,
one heaping teaspoon of cinnamon, one heaping teaspoon ofcloves,
one-half a nutmeg, and one teaspoon of soda; steam threehours.
This can be kept any length of time. When ready to use, cutoff
slices and steam one-half hour.
ORANGE PUDDING. MRS. W. C. RAPP AND MISS NELLIE
Seed and slice five large oranges; pour over them a
cup of sugar.Take one pint of boiling milk;
add yolks of three eggs, one-half cupof sugar,
a tablespoon of corn starch; boil until it thickens; whennearly
cold, pour over the oranges. Beat whites of the eggs with alittle
sugar; spread over the top, and brown in oven.
OCEANICA PUDDING. MRS. NED THATCHER.
One pint of bread crumbs, one quart of milk, one cup
of sugar, foureggs (yolks), butter the size
of an egg, grated rind of one lemon;mix, and
bake until done, but not watery. Beat the whites of threeeggs
with one cup of sugar, into which has been stirred the juice ofone
lemon. Spread over the pudding a layer of jelly and the whites ofeggs.
Replace in oven until a nice brown. Serve with sauce.
PUDDING. M. E. B.
One pint of flour, one heaping teaspoon of baking powder,
one egg, apinch of salt, one-half a cup of butter,
one-half a cup of sugar; mixwith water or sweet
milk to form a thick batter. Fill a pan one-halffull
of fruit, sweetened with sugar, and pour the mixture over it.Put
pan in a steamer, and steam one hour. To be eaten with sauce.
PEACH PUDDING. MRS. J. H. REED.
Fill a pudding dish with peaches, cooked and sweetened;
pour over thema batter made of one pint of sweet
milk, four eggs, one cup of sugar,one tablespoon
of butter, a little salt, one teaspoon of bakingpowder,
and two cups of flour. Place in oven, and bake until a richbrown.
Serve with cream.
COLD CUSTARD MADE WITH RENNET. MRS. IRA UHLER.
Use a piece of rennet about the size of a half dollar.
Take twoquarts of good sweet milk, and warm
it to the heat of new milk;sweeten to taste;
flavor with nutmeg. Soak the rennet in three orfour
tablespoons of warm water a few moments; then place it in themiddle
of the pan of milk (with a string attached, and laid out overthe
edge of the pan, so that it can be removed without breaking thecustard);
set in a cool place until solid. Serve with cream. This isa
very delicate dish for invalids.
POTATO PUDDING. MRS. J. F. McNEAL.
One and one-half pints of mashed potato, one teacup
of sugar, one-halfcup of butter, one cup of
flour, one quart of milk, four eggs, andsalt
to taste. Flavor with lemon, nutmeg, or vanilla. Bake one hour.
QUEEN PUDDING. MRS. T. J. McMURRAY.
One pint of bread crumbs, one quart of milk, one cup
of sugar, theyolks of four eggs, the grated
rind of one lemon, and a piece ofbutter the
size of a hen's egg. Bake like a custard. When done,cover
with the whites of the eggs, beaten to a stiff froth with onecup
of sugar and the juice of the lemon. Put back in oven, and brownlightly.
RICE PUDDING. MRS. ELIZA DICKERSON.
Wash a small cup of rice, and put into a quart of milk;
season totaste; add one cup of raisins, and
set in oven three hours beforedinner. When the
mixture begins to brown on top, stir up from thebottom,
repeating this until the pudding is done. If it becomes toodry,
add more milk.
PRESBYTERIAN PUDDING. MRS. J. EDD THOMAS.
Stew prunes, or any small fruit, sweeten to taste,
and while boilingput in a few thin slices of
white bread; when the bread is saturatedwith
the boiling juice, put the bread in alternate layers in a deepdish,
leaving a thick layer of fruit for the top. Put a plate overthe
top, and when cool, set on ice. Serve with sugar and cream.Whipped
cream is preferable.
PEACH TAPIOCA. MRS. S. E. BARLOW.
Cover one cup of "Farina" tapioca with a
pint of water, allowing it tosoak until all
the water has been absorbed. Open a pint can ofpeaches,
and pour off the liquor; add to this the tapioca, and cookslowly
over a moderate fire until the tapioca is clear and tender;then
stir in the peaches. Turn into a dish, and serve cold, withpowdered
sugar and cream. Cherries, unfermented grape juice, orberries
can be used instead of peaches, and will make a most deliciousdessert.
TAPIOCA CREAM. MRS. O. W. WEEKS.
Soak one teacup of tapioca in water over night. In
the morning, setone quart of milk in a kettle
of boiling water, and let it come to aboil.
Stir the yolks of three eggs into the tapioca, with one cup ofsugar;
let it boil a few minutes. Beat the whites of the eggs stiffand
put on the top of the cream. Serve cold.
TAPIOCA PUDDING, WITH APPLES. MRS. DR. FISHER.
Soak one teacup of tapioca and one teaspoon of salt
in one andone-half pints of cold water for five
hours; keep in a warm place butdo not cook.
Two hours before dinner, pare and core six large apples;place
them in a pudding dish; fill the cavities made by removing coreswith
sugar and a little grated nutmeg, or lemon peel; add a cup ofwater,
and bake one hour, turning the apples to prevent them drying.When
quite soft, turn over them the tapioca. Bake one hour longer.Serve
with hard sauce of butter and sugar.
SUET PUDDING. MRS. FRED. SHAEFFER.
One cup of molasses, one cup of sweet milk, one cup
of suet (choppedfine), or a half cup of butter,
one cup of raisins, half cup ofcurrants, two
and a half cups of flour, and a teaspoon of soda; mixwell;
add a pinch of salt, one teaspoonful allspice, and one teaspoonof
cinnamon. Steam two hours.
SUET PUDDING. MRS. WILDBAHN.
One cup of suet (chopped fine), one cup molasses, one
cup raisins(seeded), one cup sweet milk, three
cups flour, one large teaspoonsoda, a little
salt; mix, and steam three and one-half to four hours.Serve
with drawn butter sauce.
STEAMED SUET PUDDING. MRS. R. H. JOHNSON AND
MRS. J. C. WALTER.
One cup of suet (chopped fine), one cup of sugar, one
cup milk, onecup chopped raisins, three cups
flour, with two teaspoonfuls bakingpowder, a
little salt; spice to taste; mix, and steam three hours. SAUCE.--One
cup of sugar, one-half cup of butter (beaten to a cream),one
tablespoonful of water, the yolk of one egg; heat to a scald; addthe
white of egg, well beaten, with a pinch of salt. Flavor withlemon.
SUET PUDDING. MRS. C. C. CAMPBELL.
Two cups or suet (chopped fine), two cups of stoned
raisins, four cupsflour, two eggs, a pinch
of salt, milk enough to make a stiff batter;put
in a pudding bag, and boil three hours.
SAUCE FOR PUDDING.--One cup of sugar, one half cup
water, yolk of oneegg, one teaspoonful butter,
one teaspoonful flour. Flavor withlemon.
SUET PUDDING. MRS. P. O. SHARPLESS.
One and a half cups suet, chopped very fine and mixed
thoroughly withthree cups of flour; one tablespoonful
of cinnamon, one cup molassesor sugar, and one
cup sour milk. If sugar is used, mix with the flourand
suet; if molasses, mix with the sour milk, to which add onerounded
teaspoonful of soda. Add, at the last, one large cupful ofseeded
raisins and one-half cup currants. Steam at least two hours.
TROY PUDDING. MRS. GEO. TURNER.
One cup of raisins, one cup of New Orleans molasses,
one cup of beefsuet; one cup of sweet milk,
three cups of flour, one teaspoonful ofsoda,
one teaspoonful each of ground cloves, ginger, and cinnamon,saltspoon
of salt; mix; pour in pudding pan, and steam from four tosix
hours. Serve very hot, with sauce to suit taste. When taken fromsteamer,
set in oven a moment to dry the top. This rule makes threesmall
loaves. It will keep to warm over when needed.
"Who dare deny the truth, there's poetry in
pie?" --Longfellow. There
are plenty of women capable of choosing good husbands (or, ifnot
good when chosen, of making them good); yet these same women maybe
ignorant on the subject of making good pie. Ingenuity, goodjudgement,
and great care should be used in making all kinds ofpastry.
Use very cold water, and just as little as possible; rollthin,
and always from you; prick the bottom crust with a fork toprevent
blistering; then brush it well with the white of egg, andsprinkle
thick with granulated sugar. This will give you a firm, richcrust.
For all kinds of fruit pies, prepare the bottom crust
as above. Stewthe fruit, and sweeten to taste.
If juicy, put a good layer of cornstarch on
top of the fruit before putting on the top crust. This willprevent
the juice from running out, and will form a nice jellythroughout
the pie. Be sure that you have plenty of incisions in thetop
crust; then pinch it closely around the edge; sprinkle somegranulated
sugar on top, and bake in a moderate oven.
PIE CRUST. MRS. ELIZA DICKERSON.
With one cup of flour, use one tablespoonful of lard,
and a littlesalt; cut the lard into the flour
with a knife; use just enough coldwater to stick
it together; handle as little as possible. If wantedricher,
add some butter when rolling out.
CUSTARD PIE. FLORENCE ECKHART.
PASTRY.--Take one cup shortening (lard and butter
mixed); three cupsof flour, a little salt;
sift the flour; add the salt, and rub in theshortening.
Use enough ice water to hold all together, handling aslittle
as possible. Roll from you. One-third the quantity given isenough
for one pie.
FILLING.--Yolks of four eggs, one quart of milk,
a little salt, andone-half cup of sugar. Bake
with under crust only. Flavor to taste.
ORANGE CREAM PIE. MRS. P. G. HARVEY AND MRS.
W. C. RAPP.
Beat thoroughly the yolks of two eggs with one-half
cup of sugar; addone heaping tablespoon of flour,
and one even tablespoon of cornstarch, dissolved
in a little milk; pour into one pint of boilingmilk,
and let cook about three minutes; cool; flavor with extract oforange,
and pour into a baked crust. Beat the whites to a stifffroth;
add one-half cup of sugar; flavor with extract of orange;spread
on top; put in oven and let it slightly brown.
CHESS PIE. IVA FISH.
Three-fourths cup of sugar; butter the size of an egg,
yolks of threeeggs, one tablespoon of flour,
one pint of milk; flavor with nutmeg.beat all
well together; heat the custard to near boiling; fill pie andbake.
Put white of eggs on top; sprinkle with sugar and brown inoven.
CREAM PIE. MISS LOURIE, NEW YORK.
One cup of sour cream, one cup of sugar, one cup seeded
and choppedraisins, one egg and a pinch of salt.
Bake with two crusts.
CREAM PIE. MRS. A. C. AULT.
One cup of milk, one-half cup of sugar, one tablespoonful
of cornstarch, yolks of two eggs. Cook milk,
sugar, and eggs together; thenstir in the
corn starch, and put into baked crust.
MERINGUE.--Whites of two eggs, well beaten with
two tablespoonfuls ofsugar. Spread on the
pie and bake a light brown.
CORN STARCH PIE. MRS. E. A. SEFFNER.
One tablespoonful of corn starch, two tablespoons of
sugar, twotablespoons of sweet milk, yolks of
two eggs; beat all together in awarm crock;
stir in a pint of boiling milk; let it boil up once; thenadd
a teaspoon of vanilla or lemon and a pinch of salt; pour this intoa
baked crust. Beat the white of eggs with a teaspoonful of sugar;put
over pie, and brown quickly.
CHOCOLATE PIE. MRS. ALICE KRANER.
Grate a tablespoonful of Bakers chocolate in a dish;
add onetablespoonful of flour, the yolks of
two eggs, and one-half cup sugar;beat all together;
add one pint sweet milk. Bake with lower crust.Take
the whites of eggs for frosting. This will make one large pie.
LEMON PIE. MRS. SUSIE B. DE WOLFE.
Grate the rind and squeeze the juice from two lemons;
add two andone-half cups of boiling water, three
cups of sugar, one-half cup offlour, the yolks
of three eggs, and one tablespoon of butter; cookuntil
thick and clear; put in pans prepared with pastry, and bake.Beat
the whites of eggs with a little sugar; put over top, and brownlightly.
LEMON PIE. MRS. H. A. MARTIN.
One lemon, the yolks of two eggs, one heaping cup of
sugar, butter thesize of a walnut, three cups
of water. Grate the rind of the lemon,and squeeze
out the pulp and juice; add the other ingredients; put ina
stew pan, and let come to a boil; then stir in one largetablespoonful
of corn starch, wet with cream. Bake crust first, andturn
in filling. Beat up the whites of two eggs, with a little pulverized
sugar added, and put over the top. Put in oven, and brown alittle.
LEMON PIE. MRS. E. HUGHES.
Grate the rind of one smooth, juicy lemon, and squeeze
out the juice,straining it on the rind. Put
one cup of sugar and a piece of butterthe size
of an egg in a bowl, and one good-sized cupful of boilingwater
into a pan on the stove. Moisten a tablespoonful of cornstarch,
and stir it into the water; when it boils, pour it over thesugar
and butter, and stir in the rind and juice. When a little coo],add
the beaten yolks of two eggs. Butter a deep plate, and cover allover
with cracker dust (very fine crumbs). This is the crust. Pourin
the mixture, and bake; then frost with the whites (beaten stiff),and
LEMON PIE. MRS. JENNIE KRAUSE.
One heaping tablespoon of corn starch, one cup of boiling
water, onecup of sugar, one egg, one tablespoon
butter, and the juice and rindof one small lemon.
Make into custard, and bake with bottom crust.
LEMON PIE. MRS. G. M. BEICHER.
For one pie, take one lemon, one cup of sugar, yolks
of two eggs, onecup of water, and two heaping
tablespoons of flour. After the pie isbaked,
beat the whites of the eggs with one tablespoon of sugar;spread
over pie, and brown in oven.
LEMON PIE. MRS. MARY DICKERSON.
One cup of sugar, one large spoon of flour, the grated
rind and juiceof one lemon, two eggs, a piece
of butter as large as a hickory nut,and two
cups of boiling water; make into custard, reserving whites ofeggs
for the top.
LEMON PIES. MARY AULT.
For three pies, take one lemon, one egg, one tablespoonful
of cornstarch, one and one-half cups of sugar,
one and one-half cups ofwater; boil all together
for the custard.
CRUST.--One cup of lard, and a little salt, to three
cups of flour.
LEMON PIE. MRS. FENTON FISH.
Beat thoroughly the yolks of two eggs with one-half
cup of sugar; addone heaping tablespoon of flour,
and one even tablespoon of cornstarch, dissolved
in milk; pour into one pint of boiling milk, and letcook
about three minutes; add to this the juice and grated rind of onelemon,
and pour into a baked crust. Beat the whites to a stiff froth;add
one-half cup of sugar; spread on top. Put in oven, and letslightly
MINCE MEAT. MRS. R. H. JOHNSON.
Chop fine four pounds of good boiled beef (one tongue
is better), onepound suet, and eight apples;
add two pounds of raisins (seeded), twopounds
of currants, two grated nutmegs, two ounces ground cloves, onepound
citron (cut fine), two pounds brown sugar, two tablespoonfulssalt,
one pint boiled cider. This may be canned like fruit. Whenready
to bake pies, add a glass of grape jelly, diluted with water, alittle
butter, a few raisins, and sugar if needed.
SUMMER MINCE MEAT. MRS. G. A. LIVINGSTON.
Two teacups of sugar, one teacup of molasses, two teacups
of hotwater, one teacup of chopped raisins,
one-half cup of butter, one-halfcup of vinegar,
two eggs, six rolled crackers or bread crumbs;cinnamon,
allspice, cloves, and nutmeg to taste.
MINCE MEAT. MRS. B. TRISTRAM.
Three and a half pint bowls of chopped meat, two and
a half bowls ofsuet, four bowls of apples, three
bowls of raisins (half of themchopped), two
bowls of currants, half a pound of citron (chopped veryfine),
seven teaspoons even full of salt, four teaspoons cloves, sixteaspoons
cinnamon, five teaspoons of mace, three nutmegs, four bowlsof
granulated sugar; mix with sweet cider.
PUMPKIN PIE. MRS. C. C. STOLTZ.
Two tablespoonfuls of cooked pumpkin, one egg, one-half
cup of sugar,one-half pint of milk, cinnamon
and nutmeg to taste, and a pinch ofsalt. This
is enough for one pie.
PUMPKIN PIE. MRS. T. H. LINSLEY
One coffeecup of mashed pumpkin, reduced to the proper
consistencywith rich milk and melted butter
or cream, one tablespoonful of floura small
pinch of salt, one teaspoon of ginger, one teaspoon ofcinnamon,
one half nutmeg, one half teaspoon of vanilla, one halfteaspoon
of lemon extract, two-thirds cup of sugar. PUFF
PASTE.--One third cup of lard, a little salt, mix slightly withone
and one half cups of flour, moisten with very cold water, justenough
to hold together; get into shape for your tin as soon aspossible.
Brush the paste with the white of egg. Bake in a hot ovenuntil
a rich brown.
BLUE STOCKING PUMPKIN PIE. MRS. U. F. SEFFNER.
Steam Hubbard Squash, or good sweet pumpkin, until
soft, and putthrough a colander. Put one-half
cup of butter into an iron fryingpan over the
fire. When it begins to brown, add one quart of strainedpumpkin;
let it cook a few moments, stirring all the time; put into alarge
bowl or crock; add two quarts of good rich milk, eight eggs,beaten
separately, two large cups of sugar, one teaspoonful of salt,one
of pepper, one of ginger, one of cinnamon, one of cloves, onegrated
nutmeg, and one tablespoonful of vanilla. Bake in moderateoven,
with under crust only. Brush the crust with white of egg beforefilling.
This will make five pies.
PUMPKIN PIES. MRS. E. FAIRFIELD.
One quart of pumpkin, one cup of Orleans molasses,
one cup of brownsugar, one pint of milk, three
eggs, one tablespoon each of nutmeg,ginger,
and cinnamon, and one teaspoon of salt. This will make twolarge,
or three small pies.
LEMON PIE. MRS. P. O. SHARPLESS.
One lemon; grate the yellow rind and squeeze the juice.
One scant cupsugar, two tablespoons of flour
(rounded full), the yolks of two eggs,beat until
light; then add one and a half cups of boiling water, inwhich
has been melted a heaping tablespoonful of butter; lastly, addthree
drops of vanilla extract. When baked, cover with the whites oftwo
eggs, beaten to a stiff froth with four tablespoonfuls of sugar.Return
to the oven until it is a very delicate brown. This makes twosmall
pies, or one large one.
FIG TARTS. MRS. T. H. LINSLEY.
Make a puff paste; roll about twice the thickness
you would for pie.Bake in forms cut with the
lid of a pound baking powder can; score ineight
parts about one-half inch deep; turn every other one to thecenter;
pinch them together to hold the filling.
FIG FILLING FOR TARTS.--One-half pound figs; soak,
and cut out thestems; mince very fine. To
each cup of minced figs, put one cup ofsugar,
and one-half cup of water; boil until it jells. Fill theshells,
and put on top a soft frosting.
LEMON TARTS. MRS. SUSIE SEFFNER.
One cup of white sugar, one grated lemon, whites of
three eggs beatento a froth, and butter the
size of a walnut. Put on stove; let cometo a
boiling heat, but not boil. Stir in whites of eggs the lastthing,
and put in tart shells.
PUMPKIN PIE. MRS. R. H. JOHNSON.
One-half pint of stewed pumpkin, one pint of hot milk,
one cup ofbrown sugar, one egg, one large tablespoonful
of flour, one-half largetablespoonful of butter,
one-half teaspoonful of ginger, one-halfteaspoonful
PLUM PIE. MRS. JULIA P. ECKHART.
Line a pan with puff paste; put in a layer of Damson
plums; sprinklewith cinnamon and sugar. Put
in the oven, and let it bake until thecrust
is done; take from the oven; put on top a batter made from threeeggs,
one cup of sugar, three tablespoons of cold water, one cup offlour,
one teaspoon of baking powder. This is sufficient batter tocover
three pies. Serve warm.
MOLASSES PIE. MRS. L. M. DENISON.
One cup of sugar, one cup of molasses, one cup of cold
water, one-halfcup of butter or lard, four cups
of flour, one tablespoonful ofcinnamon, and
one teaspoonful of soda. Bake in crust as you wouldcustard
RAISIN PIE. MRS. J. M. DAVIDSON.
One teacupful of raisins (seeded and chopped), one
cup of sugar, thejuice of one good-sized lemon,
one cup of boiling water; set this onstove;
let come to a boil; then add four heaping teaspoonfuls offlour,
wet in a little cold water; after it boils again, put in asmall
piece of butter and a little grated nutmeg; let cool beforemaking
into pies. This makes one very large pie. By doubling theamount,
you can make three good-sized pies. The filling will keep forsome
"I will make an end of my dinner; There's
pippins and cheese to come." --SHAKESPEARE
HOW TO MAKE A WELSH RARE-BIT.
One-half pint of grated soft cream cheese and one-half
cupful ofcream, melted together in a sauce pan;
add a little salt, mustard,cayenne pepper, a
teaspoonful of butter, an egg, or yolks of two.Stir
until smooth, and pour over the toast.
WELSH RARE-BIT. MRS. W. C. BUTCHER.
Cut up one pound of cheese in small pieces, and place
in a dish,seasoning with salt and pepper; stir
until melted. Have ready toaston a hot dish;
cover slices with the melted cheese. Serve hot, as arelish.
This is used as a course before serving a dinner.
CHEESE FONDA. MRS. W. C. BUTCHER.
Two scant cups of milk; add three eggs, beaten lightly;
season withone teaspoon of butter, salt, red
pepper, and a pinch of soda,dissolved in a little
hot water; then add one cup of dry and finebread
crumbs, and one-half pound of grated cheese. The bread andcheese
should both be dry before grating it. Put in a buttered dish,with
dry crumbs on the top, and bake in rather a hot oven. Serve atonce.
Heat two cups of milk and one of grated cheese; then
add two cups offine bread crumbs, half teaspoonful
of mustard, pepper and salt; mixit well. Spread
thickly between thin slices of buttered toast.
One cup of grated cheese, one cup of flour, a small
pinch of cayennepepper, butter same as for pastry;
roll thin; cut in narrow strips.Bake a light
brown in a quick oven. Serve with salads.
CHEESE STRAWS. MRS. FRED. SCHAEFFER.
One cup of flour, two cups of grated cheese, one teaspoon
of salt, oneteaspoon of baking powder, and water
enough to roll out like piedough; roll thin,
and cut with pastry wheel in long, narrow strips.Bake
in quick oven.
CHEESE WAFERS. FLORENCE ECKHART.
Take salted wafers, butter them on one side, and sprinkle
thickly withgrated cheese. Place in a dripping
pan; put into a warm oven aboutfifteen minutes,
and serve with meats or salad.
"With weights and measures just and true,Oven
of even heat,Well buttered tins and quiet nerves,Success will be
In making cake, the ingredients used should be of the
bestquality--the flour super-fine, and always
sifted; the butter fresh andsweet, and not too
much salted. Coffee A, or granulated sugar is bestfor
all cakes. Much care should be taken in breaking and separatingthe
eggs, and equal care taken as regards their freshness. Oneimperfect
egg would spoil the entire lot. Break each egg separatelyin
a teacup; then into the vessels in which they are to be beaten.Never
use an egg when the white is the least discolored. Beforebeating
the whites, remove every particle of yolk. If any is allowedto
remain, it will prevent them becoming as stiff and dry as required.Deep
earthen bowls are best for mixing cake, and should be kept
exclusively for that purpose. After using, wash well,
dry perfectly,and keep in a dry place. A wooden
spoon or paddle is best for beatingbatter. Before
commencing to make your cake, see that all theingredients
required are at hand. By so doing, the work may be donein
much less time. The lightness of a cake depends
not only upon the making, but thebaking, also.
It is highly important to exercise judgment respectingthe
heat of the oven, which must be regulated according to the cakeyou
bake, and the stove you use. Solid cake requires sufficient heatto
cause it to rise, and brown nicely without scorching. If it shouldbrown
too fast, cover with thick brown paper. All light cakes requirequick
heat, and are not good if baked in a cool oven. Those havingmolasses
as an ingredient scorch more quickly, consequently should bebaked
in a moderate oven. Every cook should use her own judgment, andby
frequent baking she will, in a very short time, be able to tell bythe
appearance of either bread or cake whether it is sufficientlydone.
DELICATE CAKE. MRS. C. H. WILLIAMS.
One cup of white sugar, one-half cup of butter, whites
of four eggs(well beaten), one-half cup of sweet
milk, two cups of flour, oneteaspoonful of cream
tartar, and one-half teaspoonful of soda. Flavorwith
WHITE CAKE. MRS. ALICE KRANER AND MISS ROSA OWENS.
One cup of butter, two cups of sugar, one cup of sweet
milk, threecups of flour, whites of five or
six eggs, two teaspoons of bakingpowder. This
is easy to make, and very good.
WHITE CAKE. MRS. DELL W. DE WOLFE.
Two cups sugar, two-thirds cup butter, the whites of
seven eggs (wellbeaten), two thirds cup sweet
milk, three cups flour, threeteaspoonfuls baking
powder. Bake in square or round tins.
WHITE CAKE. MRS. WM. HOOVER.
Whites of five eggs, two cups of sugar, two-thirds
cup of butter, twoand one-half cups of flour,
one cup of sweet milk, two and one-halfteaspoons
of baking powder. Flavor to suit taste.
WHITE CAKE. MRS. A. C. AULT.
Two cups white sugar, one cup butter, one cup sweet
milk, two cupsflour, one cup corn starch, whites
of six eggs, two teaspoonfulsbaking powder.
Flavor to taste.
SNOW CAKE. MRS. JOHN KISHLER.
One cup sugar, one-half cup butter, one-half cup milk,
one andone-half cups flour, one teaspoonful
baking powder, whites of foureggs. Flavor to
LOAF CAKE. MRS. JOHN LANDON.
Whites of five eggs, two cups of white sugar, one cup
of butter, onecup of sweet milk, two and a half
cups of flour, one cup of cornstarch dissolved
in some of the milk, half teaspoonful of soda, andone
teaspoonful of cream tartar.