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| RECIPES
TRIED AND TRUE
COMPILED BY THE LADIES' AID SOCIETY OF THE FIRST PRESBYTERIAN CHURCH,MARION, OHIO (1894) |
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FRUIT SALAD. CARRIE LINSLEY.
Place a layer of sliced oranges in the bottom of a glass dish; then alayer of bananas; one of pineapple; sprinkle confectioners sugarbetween layers; continue this until the dish is nearly full; then pilehigh with fresh grated cocoanut. FRUIT SALAD. CARRIE LINSLEY. Two oranges, two peaches, two bananas, a few slices of pineapple,one-half pound of mixed nuts, one-fourth pound of figs, candiedcherries, juice of three lemons, one-half box of gelatine, one pint ofboiling water, two cups of sugar, whipped cream to make clear; avoidstirring.
KENTUCKY PUDDING. MAMIE FAIRFIELD. CUSTARD.--Two quarts milk, six eggs, two tablespoons corn starch, onecup sugar, a pinch salt, one tablespoon vanilla; add to this one quartwhipped cream, one pint each candied or preserved cherries, pineapple,and strawberries. Let custard cool before adding cream and fruit.Freeze as ice-cream.
PEACH ICE-CREAM. NELL LINSLEY.
One pint new milk, one pint sweet cream, one cup sugar, one quartpeach pulp (peeled ripe or canned peaches, and put through thecolander). Let cream and milk come to a boil; add sugar, and cool;add peach pulp, and freeze. FROZEN ORANGES. Rub the rinds of four oranges in a pound of loafsugar; peel one dozen oranges; take out the pulp; add it to sugar withthe juice of three lemons; set it on ice two hours; then a quart ofice water, and freeze hard, and serve in glasses.
A DAINTY DESSERT. Frozen fruit makes a dainty and acceptable dessert for dinner or lunchduring the summer, and is prepared by mixing and freezing, the same aswater ices, then working and cutting the fruits, and using withoutstraining.
FROZEN CHERRIES. Stone one quart of acid cherries; mix them with two pounds of sugar,and stand aside one hour; stir thoroughly; add a quart of ice water;put in the freezer, and stir rapidly until frozen; heat smooth; setaside half an hour, and serve. That is the way to make frozencherries.
FROZEN AMBROSIA. To make frozen ambrosia, pare and slice a dozen sour oranges; lay in abowl; sprinkle with sugar; cover with grated cocoanut; let stand twohours; mix all together; freeze. Take up in a large glass bowl; layover the top thin slices of orange; sprinkle with cocoanut and sugar.
FROZEN PEACHES AND PLUMS. Pare a dozen and a half ripe, soft peaches. Remove the skin and seedsfrom a quart of sour plums; mash, and add to the peaches. Work thekernels of both to a paste; add them to the sugar and fruit; let standtwo hours; then add a quart of ice water; stir, and freeze. This is adelicious dish.
PINEAPPLE SOUFFLE. Pare, and remove the eyes from two good-sized pineapples; then chopinto bits, and sprinkle with one-half pound of sugar; let the wholestand until quite soft; then mash, and strain through a fine sieve.To one quart of juice so obtained, add one quart of water and twelveeggs, which have been rubbed to a cream with one and one-half poundsof sugar. Put the mixture in a farina kettle, and cook till itassumes the thickness of soft custard; then strain, and beat brisklytill cold. Freeze, and serve with sweet cream, flavored with fruitjuice.
BISQUE ICE-CREAM. Put in a farina kettle one quart of good sweet cream, three-quartersof a pound of sugar, and one tablespoonful of vanilla extract, andallow the mixture to cook till the water in the outer kettle boils;then remove from the fire. Brown two ounces of macaroons in amoderate oven; cool, and roll to a fine powder; stir into the cream,and when cold, freeze.
LEMON SHERBERT. MRS. G. H. WRIGHT. To one quart of sweet milk, add one pint of sugar, the well beatenwhites of two eggs, and the juice of three lemons. Add the lemonjuice after it commences to freeze.
LEMON ICE. MRS. H. T. VAN FLEET. To one quart of water, add four cups of sugar; let this come toboiling point; let cool; strain through a cloth; add the juice of sixlemons, and juice of two oranges; beat the whites of six eggs to astiff froth. Put the syrup in the freezer; then add the beatenwhites. Freeze same as ice-cream. Stir constantly until sufficientlyfrozen.
APRICOT ICE. ALICE FAIRFIELD. Make syrup same as lemon ice; add one can of apricots (mashed fine),three lemons, and juice of one orange, if wanted. Freeze same aslemon ice.
ORANGE SHERBERT. M. E. BEALE. One tablespoon of gelatine, one pint of cold water, one cup of sugar,six oranges or one pint of juice, one-half cup of boiling water. Soakthe gelatine in one-half cup of cold water ten minutes. Put the sugarand remainder of cold water in a large pitcher; squeeze the juice intothe pitcher; add it to the gelatine after it is dissolved; strain intothe can, and freeze.
CONFECTIONS
"Sweet meats, messengers of strong prevailment in an unhardened youth." --SHAKESPEARE.
TO BLANCH ALMONDS. Put them into cold water, and allow it to come to a boiling point;then remove the skins, and throw them into cold water a few moments topreserve the color. For salted almonds, prepare as above; put into a dripping pan withsome lumps of butter; set into a moderate oven until nicely browned.Sprinkle over them some salt, and toss until thoroughly mixed. Peanuts may be prepared in same manner.
CHOCOLATE CREAMS. MRS. EDWARD E. POWERS. Two pounds XXXX confectioners' sugar, one-fourth pound gratedcocoanut, one tablespoonful vanilla, a pinch of salt, whites of threeeggs (beaten very stiff); mix all together, and roll into small balls;let stand one-half hour; then dip into the chocolate, prepared thus:One-half cake Bakers chocolate (grated fine), two tablespoonfulsbutter. Warm the butter; mix in the chocolate. When cool, dip thecreams in, and set on a buttered plate to harden.
VANILLA TAFFY. MRS. EDWARD E. POWERS. Three cups of granulated sugar, one cup of cold water, threetablespoonfuls of vinegar. Cook without stirring until it threads;add one tablespoonful of vanilla; let cool; pull until white; cut intosmall squares.
DANDY TAFFY. MIRIAM DE WOLFE. Three cups brown sugar, one cup water, one cup white sugar, onetablespoonful vinegar. When nearly done, add one tablespoonfulvanilla. Pour into buttered tins.
CHOCOLATE CARAMELS. MRS. NED THATCHER. One cup of sweet milk, two cups of brown sugar, two cups of molasses,one pint of water, a tablespoon of butter. Flavor to taste. Twoounces of chocolate just before taking from the fire.
MOLASSES CANDY. MRS. DR. FISHER. Take one quart of molasses (maple is best); boil until it is crispwhen put in water; then stir in one teaspoonful of soda dissolved in alittle warm water; stir until well mixed. Pour into buttered pans.Pull part until white, and make into sticks. In the remainder putroasted corn, peanuts, walnuts, almonds, or hazelnuts.
COCOANUT DROPS. MRS. DR. FISHER. Grate the white part of a cocoanut, the whites of four eggs (wellbeaten), one-half pound of sifted sugar. Flavor with lemon or rose.Mix as thick as can be stirred. Make in balls, putting them about oneinch apart on paper on baking tins. Put into a quick oven; take outwhen they begin to look yellow.
BUTTER SCOTCH. MRS. EDWARD E. POWERS. Two cups brown sugar, two cups molasses, two tablespoonfuls butter,two tablespoonfuls vinegar. Boil until it threads; then pour intoshallow pans to harden.
PICKLES.
"Peter Piper picked a peck of pickled peppers." --MOTHER GOOSE.
FOR SIX HUNDRED PICKLES. MRS. M. E. WRIGHT. Make a brine of cold water and salt strong enough to bear up an egg;heat boiling hot, and pour over pickles; let stand twenty-four hours;then take out, and wipe dry. Scald vinegar, and put over; let standtwenty-four hours; then pour off, and to fresh vinegar add one quartbrown sugar, two large green peppers, one-half pint white mustardseed, six cents worth ginger root, six cents worth cinnamon andallspice, one tablespoon celery seed, alum size butternut. Scald,pour over, and tie up in jars.
CUCUMBER PICKLES. MRS. H. T. VAN FLEET. Pour enough boiling water over pickles to cover them, and let standtwenty-four hours; measure water so that you may know what quantity ofvinegar to use. Take them out of water, wiping each one separatelywith dry towel; place in close layers in stone jar. To one gallon ofvinegar, add one cup of salt, two tablespoons of pulverized alum, sameof cloves, allspice, mustard, and cinnamon; put all in vinegar, andlet come to boil; pour this over pickles. When cool, place plateover, and add a weight. Pickles prepared in this way will keep nicelya year.
CHOW-CHOW. MRS. ALICE KRANER. One quart green cucumbers (cut lengthwise), one dozen small cucumbers(whole), one dozen small onions, one large cauliflower, one quartsmall green tomatoes. Put the cucumbers in brine for three days; therest scald in salt and water; add pepper and other spices to taste.Two and one-half quarts vinegar, two and one-half cups sugar, one cupflour, six tablespoonfuls mustard. Scald the vinegar, sugar, flour,and mustard. Pour this over the whole bottle; and seal.
CHOW-CHOW. MRS. C. C. STOLTZ. Two quarts small cucumbers, two quarts small onions, two cauliflowers,six green peppers; cut all, and put in salt and water four hours; thenscald, and drain. PASTE.--Six tablespoonfuls mustard, one tablespoonful turmeric, oneand one-half cups sugar, one cup flour. Mix all well together; addcold vinegar to wet it up; pour into two quarts of boiling vinegar. Pour this on pickles; mix thoroughly, and put in cans.
PICKLED ONIONS. MRS. DR. FISHER. Peel small white onions, and boil them in milk and water ten minutes;drain off the milk and water, and pour over the onions scalding spicedvinegar.
PICKLED PEACHES. MRS. DR. FISHER. Wipe ripe but hard peaches until free from down; stick a few clovesinto each one; lay in cold spiced vinegar. In three months, they willbe nicely pickled, and retain much of their natural flavor.
MANGO PICKLES. MRS. W. H. ECKHART. [In this recipe, the term "mango" refers to green bell peppers.] Useeither small muskmelons or sweet peppers; take out the insides, andlay them in strong salt water twenty-four hours; drain well. Forfilling, cut cabbage fine; salt it; let it stand one hour; wash withclear water, and drain well; add celery seed and ground cinnamon totaste. Fill the mangoes; tie closely; pack in stone jars. Then toone gallon of good cider vinegar, add three pounds of brown sugar;heat, and pour over the mangoes; repeat the heating of vinegar two orthree mornings in succession.
MIXED PICKLES. MAUD STOLTZ. Two hundred little cucumbers, fifty large cucumbers, threetablespoonfuls black mustard seed, three tablespoonfuls white mustardseed, three tablespoonfuls celery seed, one dozen red peppers, twopounds sugar, one quart French mustard, one bottle English chow-chow,one quart little onions, vinegar to cover. Cook slowly for one hour.
TOMATO CHOW-CHOW. MRS. A. H. KLING. One-half peck green tomatoes, two large heads of cabbage, fifteenonions, twenty-five ripe cucumbers, one pint of grated horseradish,one-half pound of white mustard seed, one ounce of celery seed,one-half teacup each of ground pepper, turmeric, and cinnamon. Cuttomatoes, cabbage, onions, and cucumbers in small pieces, and saltover night. In the morning, drain off the brine; put on vinegar andwater, half and half; let stand twenty-four hours; drain again; put inthe spices. Boil two gallons of vinegar with three pounds of brownsugar; pour over while hot; do this three mornings; then add one-halfpound of mustard; stir in when nearly cold.
SPANISH PICKLE. MRS. W. H. ECKHART. Four heads of cabbage, one peck of green tomatoes, one dozen largecucumbers, one-half dozen sweet peppers (red), one-half dozen sweetpeppers (green), one quart of small white onions; cut all these insmall pieces, and let stand in brine over night; wash in cold water,and drain. Cut six bunches of celery in small pieces. DRESSING FOR THE PICKLE.--Two gallons of good cider vinegar, fivepounds of brown sugar, five cents worth of turmeric, five cents worthof white mustard seed, one-half pound of ground mustard, one-half cupof flour, a tablespoon of whole cloves, and the same of stickcinnamon. Let the vinegar, sugar, and all the spices come to boiling point; addthe chopped vegetables, and one hundred small cucumber pickles thathave been in brine over night. Cook one-half hour; then add theturmeric, ground mustard and flour mixed to a paste; cook five minuteslonger. Bottle, and eat when your stomach craves it.
CELERY, OR FRENCH PICKLE. MRS. F. E. BLAKE. One gallon each of chopped (very fine) cabbage, celery and sweetpeppers; one cupful of salt over peppers after being chopped; mixwell; let stand two hours; wash thoroughly till water is clear toprevent coloring cabbage and celery. Mix together cabbage, celery,and peppers; to this add one tablespoonful of salt, one pint of whitemustard seed (not ground), four pints of sugar, hot peppers to suitthe taste. Put in jars for immediate use; in sealed cans to keep. Before putting away, add one gallon of good cider vinegar, cold.
GREEN TOMATO PICKLE. MRS. F. R. SAITER. Slice one peck of green tomatoes, and four green peppers; place in astone jar in layers, sprinkling each layer thickly with salt; coverwith boiling water; let stand over night; drain in the morning througha colander, and add four large onions sliced, with an ounce of wholecloves, one ounce of cinnamon, two pounds of brown sugar. Place alltogether in a preserving kettle; nearly cover with vinegar; boil slowuntil tender. Set away in a jar. Next day, if the syrup seems thin,drain off, and boil down. Cover top of jar with a cloth beforesetting away.
CUCUMBER PICKLES. KITTIE M. SMITH. Wash your cucumbers; then pour boiling water on them, and let themstand eighteen hours. Take them out, and make a brine of one pint ofsalt to one gallon of water; pour on boiling hot; let standtwenty-four hours. Then wipe them dry, and pack them in your jar.Put in slips of horseradish, and what spices you like. Cover withcold cider vinegar. Put grape leaves on the top. They are ready touse in twenty-four hours, and if the vinegar is pure cider vinegar,will keep indefinitely.
CHOPPED PICKLE. MRS. S. A. POWERS. One peck green tomatoes, one dozen red sweet peppers, chopped fine;cover with salt water; let stand twenty-four hours; drain dry; add onehead cabbage, one bunch celery chopped fine, one pint gratedhorseradish, one teacupful cloves, one teacupful black mustard seed,salt to taste, one pint or more very small cucumbers, or one-halfdozen ordinary cucumbers cut into small strips; cover with cold cidervinegar. If desired to keep, seal in self sealers.
CURRANT CATSUP. MRS. E. Five quarts juice, three pounds sugar; boil juice and sugar until itthickens; then add one pint vinegar, tablespoon ground cinnamon andcloves, teaspoon each of salt and pepper; bottle for use. You can usegrape juice.
FLINT PICKLES. MRS. LAURA MARTIN EVERETT. Use medium-sized cucumbers; wash clean, and lay in jars. Make a brineof water and salt--one teacup of salt to a gallon of water; boil, andpour over the cucumbers; move brine nine mornings in succession; boil,and pour over; then wash in hot water, and put to drain. When cool,place in stone jars, one layer of pickles, and then a layer of grapeleaves, some horseradish, and a few sliced onions, if you like thetaste of onion. When your jars are full, make a syrup of good vinegarand sugar, sweetened to taste, and add stick of cinnamon, a littlecelery seed; boil, and pour over the pickles. Invert a plate orsaucer, and put on a small weight; tie up closely. They will keep theyear round, and are very palatable.
TOMATO CATSUP. MRS. G. LIVINGSTON. One gallon strained tomatoes, one quart good vinegar, one tablespooneach cloves, mustard, and cinnamon, a little salt, one teaspoon redpepper; cook one hour, and bottle.
TOMATO CATSUP. MRS. ALICE KRANER. Two and one-half gallons ripe tomatoes; rub through a sieve; eightcups cider vinegar, one and one-half cups salt, two and one-half cupsbrown sugar, nine teaspoonfuls mustard, four teaspoonfuls ginger, fiveteaspoonfuls allspice, five teaspoonfuls cloves, five teaspoonfulsblack pepper, four teaspoonfuls cayenne pepper.
COLD CATSUP. MRS. F. E. BLAKE. One peck of tomatoes, sliced fine; sprinkle with salt lightly, and letstand two hours; rub through coarse sieve or colander; to this, addone-half pint grated horseradish, one large cup salt, one and one-halfcups white mustard seed, one tablespoonful black pepper, one quartfine chopped celery, one large teacupful chopped onions, one andone-half cups sugar, one tablespoonful ground cloves, onetablespoonful ground cinnamon, three pints good cider vinegar. Mixcold, and use immediately, or can, and it will keep for years.
COMMON CATSUP. MRS. F. E. BLAKE. Cut up tomatoes, skins and all; cook thoroughly. When cool, rubthrough a sieve. To one gallon of tomato juice, put a tablespoonfulof salt, one tablespoonful of pepper, one tablespoonful of cinnamon,and one quart of good cider vinegar. Cook until thick.
GOOSEBERRY CATSUP. EVELYN GAILEY. Six quarts berries, nine pounds sugar, one pint vinegar, onetablespoonful each of cloves, cinnamon, and allspice. One-half thevinegar put on berries at first. When nearly done, strain, and addrest of the vinegar, and spices. Boil three or four hours.
SPICED GRAPES. MRS. G. A. LIVINGSTON. One pound of fruit, one-half pound of sugar, one pint of vinegar, twoteaspoonfuls of cinnamon, two teaspoonfuls of cloves, one teaspoonfulof allspice. Cook pulp and skins separately.
PICKLED PEARS. MRS. F. E. BLAKE. To one gallon of moderately strong vinegar, add a small handful ofcloves (not ground), several sticks of cinnamon, sugar enough to makevinegar quite sweet. Take small pears, and with a small pointed kniferemove all blemishes, but do not pare them. Put vinegar on the stove.When it comes to a boil, fill kettle as full of pears as will boil;set on back of stove, and boil slowly for three and one-half hours;fill your cans, and seal while very hot.
ROSA'S SWEET PICKLE. Nine pounds peaches, three pounds sugar, three quarts good cidervinegar. Peel the peaches; then put them with the sugar and vinegarin a porcelain lined kettle; cook for five to ten minutes; put twocloves in each peach; add a little whole allspice.
SPICED GRAPES. MRS. ELIZA CORWIN, MT. GILEAD, OHIO. Wash the bunches carefully. Use two or three gallon jars. Put athick layer of brown sugar on bottom of jar; then a layer of bunchesof grapes; sprinkle on a few whole cloves, allspice, and stickcinnamon. Alternate layers of sugar and grapes as above until jar isfull. Turn plate on top; put on weight; tie cloth closely over top;put in cool place. The grapes are nice served with cold meats. Thesyrup can be used for cake, puddings, mince pies, etc. Towardsspring, strain all that is left in the jar through a flannel cloth;bottle it, and use through summer; use for dysentery. A few spoonfulsin ice water makes a pleasant drink for hot days.
SPICED GOOSEBERRIES. MRS. C. C. CAMPBELL. Six quarts berries, nine pounds sugar. Cook one and one-half hours;then add one pint vinegar, one teaspoonful cloves, one tablespoonfulcinnamon, one tablespoonful allspice.
CHILI SAUCE. MRS. M. E. WRIGHT. Twenty-four ripe tomatoes, eight onions, twelve green peppers, fourtablespoons salt, eight tablespoons sugar, two tablespoons cinnamon,two tablespoons ginger, one tablespoon cloves, four teacups vinegar;boil slowly two hours.
CANNED FRUIT AND JELLIES.
"Will't please your honor, taste of these conserves?" --Shakespeare
CANNED FRUIT IN GENERAL. MRS. F. E. BLAKE. For peaches, for instance, set on the stove a kettle of coldwater--just enough so the can will not tip over; into this kettle, putone-half dozen nails to keep the can from touching the bottom; thenfill the can full of peaches, cut in halves; then fill the can withcold water; add two tablespoonfuls of sugar, and set in kettle toboil; let boil until the fruit is tender, but not enough to breakwhile cooking. When done nicely, put the top on the can, and setaway.
RASPBERRY JAM. MRS. E. S. Weigh equal parts of fruit and sugar. Put the fruit into a preservingpan, and mash with a silver or wooden spoon; let boil up; then add thesugar; stir all the time while cooking. Strawberry or blackberry jamis made the same way. Thirty or forty minutes is sufficient time forcooking.
TO PRESERVE PEACHES. L. D. Take equal portions of peaches and sugar; pare, stone, and quarter thefruit. Put the sugar with the peaches; let stand over night. In themorning, boil slowly in preserving kettle one hour and three-fourths;skim well.
TO PRESERVE QUINCES. L. D. Pare and core. Be sure you get out all the seeds. Boil the skins andcores one hour; then strain through a coarse cloth; boil your quincesin this juice until tender; drain them out; add the weight of thequinces in sugar to this syrup; boil, and skim until clear; then putin the quinces. Boil three hours slowly.
TOMATO BUTTER. MRS. J. KISHLER. To one quart of tomato, add one pint of apple; put both through sieve;one quart of sugar, some ground cinnamon; cook until it begins to looklike a preserve.
ORANGE MARMALADE. MRS. DR. TRUE. To eighteen ripe oranges, use six pounds best white sugar. Grate thepeel from four oranges; reserve for marmalade. (The rinds of theremainder will not be used). Pare the fruit, removing the white skinas well as the yellow; slice the oranges; remove all seeds. Put thefruit and grated peel into a preserving kettle; boil until reduced toa smooth mass; rub quickly through a colander; stir in the sugar;return to the stove; boil fast, stirring constantly, one-half hour, oruntil thick. Put in glasses, or jars; cover closely when cold.
CURRANT JELLY. MISS KITTIE SMITH. A FRENCH CONFECTIONERS RECIPE.--Allow one pound of sugar to one pintof juice. Boil the juice five minutes, and add the sugar, which hasbeen previously well heated; boil one minute, stirring carefully.Always a success.
CURRANT JELLY. MRS. DR. TRUE. Weigh the currants on the stems. Do not wash them, but carefullyremove all leaves; or whatever may adhere to them. Put a few of thecurrants into kettle (porcelain lined or granite iron); mash them tosecure juice to keep from burning; add the remainder of the fruit, andboil freely for twenty-five minutes, stirring occasionally; strainthrough a three-cornered bag of strong texture, putting the liquid inearthen or wooden vessels (never in tin). Return the strained liquidto the kettle without the trouble of measuring; let it boil well for amoment or two; add half the amount of granulated or loaf sugar. Assoon as the sugar is dissolved, the jelly is done. Put in glasses.
PINEAPPLE JAM. Peel, grate, and weigh the apple. Put pound to pound of pineapple andsugar. Boil it in a preserving kettle thirty or forty minutes.
CRABAPPLE JELLY. Boil the apples, with just enough water to cover them, until tender;mash with a spoon, and strain out the juice. Take a pint of juice toa pound of sugar; boil thirty minutes, and strain through a hairsieve.
ROSE GERANIUM JELLY. MRS. SAMUEL BARTRAM. Drop one large or two small leaves of rose geranium plant into a quartof apple jelly a few moments before it is done, and you will add anovel and peculiarly delightful flavor to the jelly.
CRABAPPLE MARMALADE. Boil the apples in a kettle until soft, with just enough water tocover them; mash, and strain through a coarse sieve. Take a pound ofapple to a pound of sugar; boil half an hour, and put into jars.
CRANBERRY JELLY. MRS. G. A. LIVINGSTON. One pound of sugar to each pint of juice; boil, and skim. Test bydropping a little into cold water; when it does not mingle with thewater, it is done.
APPLE JELLY. MRS. E. SEFFNER. Ten quarts of sour apples, stewed very soft in sufficient water tocover the fruit; drain over night through a flannel bag, withoutpressing; add one pint of sugar to each pint of juice, and threesliced lemons; boil twenty minutes; strain into glasses or bowls.
PEAR MARMALADE. MRS. E. SEFFNER. EXCELLENT FOR TARTS.--Pare and core, then boil the pears to a pulp.Take half their weight of sugar; put it into the kettle with a littlewater; boil until like taffy; skim while boiling; add the pulp of thepears, about four drops of essence of cloves; boil up once or twice.
PRESERVED STRAWBERRIES. MRS. KATE MARTIN, TIFFIN, OHIO. Use one pound of granulated sugar to each quart of berries. Make asyrup of the sugar, and sufficient water to moisten it. Whileboiling, drop in the berries, and let them boil ten minutes. Skim outthe fruit, and put it on a platter. Boil the syrup ten minuteslonger; then pour it over the berries, and set where it will get thesun for two days. Put in jelly glasses, and seal. Made in this way,the fruit retains both color and flavor.
TO PRESERVE RASPBERRIES AND STRAWBERRIES. L. D. Put pound to pound of sugar and fruit; let stand over night. In themorning, boil all together fifteen minutes. Skim out the berries;boil the syrup till thick and clear; pour over the fruit. For millinery go to Jennie Thomas, the oldest and best.
CANNED STRAWBERRIES. MRS. G. A. LIVINGSTON. For every quart of strawberries, take one pint of sugar; add atablespoonful or two of water. Let sugar dissolve; then add fruit,and let boil. Can immediately in air-tight glass cans.
CHOPPED QUINCES. MRS. ELIZA DICKERSON. Pare the quinces; cut in small squares; cover with water, and stewuntil tender; pour into a colander, and drain. To each pint of thejuice, add three-fourths pint of sugar. Let boil, and skim well forten or fifteen minutes; then put in the quinces; cook until the syrupbegins to jell. Put in glasses, and seal same as jelly.
CANNED PINEAPPLE. MRS. LULU DANN. Take equal measurements of shredded pineapple and sugar. Place in acrock alternately, a layer of shredded pineapple and one of sugar; letthis stand over night. In the morning, drain off the juice, and tothree cups of juice, add one cup of water. After this mixture comesto a boil, put in the pulp of your pineapple, and let boil up (notcook). Seal in self sealing jars.
BEVERAGES.
"The cup that cheers, but not inebriates." "Polly, put the kettle on."
COOLING DRINK FOR INVALIDS. MRS. RETTA LUCAS. Two teaspoonfuls arrow root wet with a little cold water, threetablespoonfuls white sugar, juice of half a lemon, and a small pieceof rind; stir quickly while you fill a quart pitcher with boilingwater. This is a cooling and nutritious drink for the sick.
RASPBERRY VINEGAR. MRS. E. S. To nine quarts of mashed berries, add one quart of good vinegar; letstand from four days to a week; then squeeze out the juice. Add onequart of sugar to each quart of juice. Boil fifteen minutes; thenbottle tightly.
CHOCOLATE. MRS. W. E. THOMAS. Scrape fine two ounces (two squares) unsweetened chocolate. UseWalter Baker & Co.s No. 1 chocolate. Put into a granite ware pan, adda small cup or sugar, a pinch of salt, and two tablespoons of hotwater; let this boil, stirring it constantly, until it is smooth andglossy, like a caramel; then add one large pint of good rich milk, andone pint of hot water; let this come to a boil, stirring constantly;add a tablespoon of corn starch dissolved in a little cold milk orwater. When this boils, serve at once, with whipped cream, flavoredwith a little vanilla. If you cannot have the whipped cream, pour your chocolate from onepitcher into another, or beat with a whisk until frothy. If you haveto use skimmed milk, take more milk and less water. Never omit thesalt, as it is very essential to the flavor.
COFFEE. EUGENE DE WOLFE. Allow one tablespoonful to each cupful. Moisten with whole or halfwell beaten egg; pour on half pint cold water; let this come toboiling point; then fill up with boiling water. Stop up the nose ofthe coffee pot, and let stand on stove fifteen to twenty minutes.
INVALID COFFEE. MRS. S. A. POWERS. Three cups warm water, one cup baking molasses. Take as much fresh,new bran as this will moisten (not wet); mix thoroughly, and brown inoven exactly like coffee, and to this two pounds of mixed ground Rioand Java coffee; then stir in three well beaten eggs. You will haveabout ten quarts of mixture when done. FOR USING.--Take one tablespoonful of this mixture to a cup of boilingwater; let boil from fifteen to twenty minutes.
BREAD.
"The very staff of life; the comfort of the husband; the pride of the wife."
DRY YEAST. MRS. W. H. ECKHART. A large handful of hops put into one quart of water; cover, and letboil five minutes; strain over one pint of flour; beat until your armaches, and the batter is smooth. When cool, add a cake of good yeast.When perfectly light, mix stiff with white corn meal, and a littleflour; roll out on the kneading board; cut in cakes, and dry. Turnthem often.
EVER-READY YEAST. MRS. W. H. E. Four good-sized perfect potatoes; pare and grate them quickly. Pourboiling water over the grated potato until it thickens like starch;let cool a few moments; then stir in flour to thicken. When milkwarm, put in one or two cakes of dry yeast, previously dissolved in acup of water; let stand twenty-four hours. Use one pint of this withfour pints of water for four loaves of bread. Make the sponge eitherat bed time, or early in the morning. Will keep in a cool place twoweeks.
SWEET YEAST. MRS. SUSIE SEFFNER. Boil four large potatoes in two quarts of water. When done, mash thepotatoes, and add one cup of sugar, one-half cup of salt, one-half cupof flour. Boil one pint of hops in the water in which the potatoeswere boiled until strength is out; then strain in the jar with otheringredients; stir well. When cool, add one cup of yeast, or one cakeof dry yeast; let raise, and put in jar. Keep in cool place.
GOOD BREAD. MRS. SUSIE SEFFNER. Take six good-sized potatoes; cook until very soft; take from thewater, and mash until creamy; turn the water over the potato scaldinghot, and stir in flour until the consistency of cake batter. Whencool, stir in one cup of good yeast dissolved in a little warm water;let rise over night. First thing in the morning, heat two quarts ofwater milk warm; add to the yeast; then stir in flour to make a thicksponge; let rise; then work to a stiff dough; let rise again; kneaddown; let rise again; make into loaves. When light, bake from threequarters to one hour. This makes a large baking.
AN EASY WAY TO MAKE GOOD BREAD. MRS. G. E. SALMON. FOR THREE LOAVES.--Take three medium-sized potatoes; boil, and mashfine; add two tablespoons of flour; scald with potato water; add onetablespoon of salt, one of lard, and two of sugar. Have one quart ofthis, and when lukewarm, add one cake of yeast, dissolved. Preparethis at noon; let stand till morning, stirring two or three times.In the morning, have the flour warm; mix till stiff enough to knead onthe board, and knead thoroughly for half an hour; rub melted lard overtop, and set in a warm place to rise. When light, make into loaves,handling as little as possible; rub melted lard over top, and let riseagain. Bake fifty minutes. When taken from the oven, rub the tops ofloaves over with butter. This will keep the crust soft.
COFFEE CAKE. MRS. U. F. SEFFNER. When the bread is ready for the pans, leave about what you would usefor one loaf in the bowl; into that, work one-half cup butter,one-half cup sugar, the yolks of two eggs, and the white of one egg;work thoroughly; set to rise. When light, handle carefully; don't workor roll it; make into cakes with the hands; put into pie plates;grease the tops with butter; sprinkle on fine bread crumbs, sugar, andcinnamon, mixed. When perfectly light, bake twenty or twenty-fiveminutes.
BREAD. MRS. BELLE BLAND. FOR FOUR LOAVES OF BREAD.--Peel five good-sized potatoes; boil untilsoft, and mash through a colander; then two tablespoonfuls of sugar,one of salt; and five pints of water. When about cold, add one-halfmedium-sized cakes of yeast, which have been well soaked. Let thisstand in a warm place twenty-four hours. In the morning, mix stiff;knead well; let it rise until light; mold into loaves, and when raisedagain, bake in a moderately hot oven one hour.
COMMUNION BREAD. MRS. S. A. YOUNG. Take one pint flour, one-half teaspoonful baking powder, a littlesalt, a teaspoonful butter; rub all together, and then put in enoughwater to make a stiff dough. Cut dough in two pieces; roll tothickness of heavy pie crust; lay on white paper, and cut into stripsone-fourth inch wide. Bake between papers in slow oven.
CINNAMON BREAD. Take flour as for making biscuit; add a cupful of yeast sponge, twowell beaten eggs, a quart of luke-warm water, and a cupful of sugar.Salt and knead same as light dough and set to rise. When it is readyto make out, roll into thin cakes; place in well buttered pans and letit rise again. Bake to a light brown on top, and when done, spread acream over it, as follows: White of an egg beaten to stiff froth; addteaspoonful of ground cinnamon, and a tablespoonful of granulatedsugar. When this is done, put the bread again in the oven to dry thecream. This is delicious.
GRAHAM BREAD. MRS. A. C. AULT. Two cups graham flour, one cup buttermilk, one-half cup sugar, oneegg, one teaspoonful soda, one tablespoonful butter, a pinch salt.
GRAHAM BREAD. One cup sponge, one cup warm water, one-fourth cup molasses, twotablespoons melted butter. Thicken with equal quantities of graham,and flour just enough to form a loaf; then raise.
BROWN BREAD. MRS. MARY DICKERSON. Three cups of sweet milk, three cups of graham flour, one and one-halfcups of corn meal, one cup of molasses, one teaspoon of salt, oneteaspoon of soda. Steam for three hours in four one pound bakingpowder cans, with the covers on.
BOSTON BROWN BREAD. MRS. JOHN ROBINSON. One and one-half pints sour milk, one cup baking molasses, twoteaspoonfuls soda (one in the milk, one in the molasses); beat wellbefore putting together. One teaspoonful salt, four cups grahamflour, one teaspoonful baking powder in the flour. Steam two andone-half hours; remove the lids, and set in the oven one-half hour.Five canfuls.
BOSTON BROWN BREAD. MRS. S. E. BARLOW. One and one-half pints sour milk, one cup baking molasses, scantteaspoon soda in each; foam separately. Pour cups graham flour, oneteaspoon baking powder, one teaspoon salt. Put in one pound bakingpowder cans; steam two and one-half hours, and bake half hour.
CORN BREAD. MRS. SAMUEL SAITER. Mix together one and two-third cups corn meal, one-third cup flour,one-fourth cup sugar, one teaspoonful salt. Beat two eggs until light,and add to them one cup sour milk, and one cup sweet milk in which oneteaspoonful soda has been dissolved; mix thoroughly. Have the fryingpan very hot, with two tablespoonfuls butter; pour the batter into it;then pour into this mixture another cup of sweet milk, but do not stirthe cake. Place pan into hot oven, and bake one-half hour.
CORN BREAD. MRS. SALMON. Two heaping cups corn meal, one heaping cup flour, two teaspoonsbaking powder sifted with flour, whites and yolks of three eggs beatenseparately, two and one-half cups sweet milk, one tablespoon meltedbutter, one tablespoon white sugar, one teaspoon salt. Bake steadilyin a moderately hot oven.
CORN BREAD. MRS. A. C. AULT. One and one-half pints corn meal, one-half pint flour, onetablespoonful sugar, one teaspoonful salt, two heaping teaspoonsbaking powder, one tablespoonful lard, one and one-fourth pints milk,two eggs. Sift together corn meal, flour, sugar, salt, and bakingpowder; rub in lard cold; add the egg; mix to a moderately stiffbatter. Bake in rather hot oven thirty minutes.
CORN BREAD. MRS. C. H. WILLIAMS. Two cups sweet milk, one egg, one and one-half teacups wheat flour,two teacups Indian meal, two tablespoonfuls sugar, a little salt, fourteaspoonfuls cream tartar put in with flour, two teaspoonfuls sodadissolved in warm water; add this last. Bake in gem pans in a quickoven. Darmody & McClures Premium Corn Meal should be used with theserecipes.
CORN BREAD. MRS. F. E. H. SELLERS. One pint buttermilk, one pint corn meal, one pint flour, oneteaspoonful salt, two teaspoonfuls soda in milk, six tablespoonfulsmolasses, one egg. Bake in slow oven thirty minutes.
STEAMED CORN BREAD. MRS. CHAS. MOORE. Two cupfuls new milk, two cupfuls Indian meal, one and one-halfcupfuls flour, two-thirds cupful New Orleans molasses, one scantteaspoon soda. Mix flour, meal, and salt together thoroughly; thenadd milk, and beat till smooth. Dissolve soda in molasses; add tomixture; then put in buttered pan; steam three hours, setting steamerover cold water. Put in oven fifteen minutes.
POTATO RUSKS. MRS. E. S. JORDAN. Six good-sized potatoes cooked soft and then mashed, one-half cupbutter and one-half cup lard mixed, one cup sugar, one-half cup cooledpotato water, two tablespoons flour, one cup yeast. Mix the above;let rise, and then beat three eggs; put in, and work up.
PENN RUSKS. MRS. A. C. AULT. One large potato. Make sponge same as bread in the evening. In themorning, add one pint of sweet milk, one cup white sugar, one-half cupbutter, and more flour. Let rise again; knead out soft; let riseagain; cut out; put in pans; let rise once more. Bake fifteenminutes. Best results obtained by using "ELECTRIC LIGHT FLOUR."
RAISED BISCUIT. MRS. M. A. MOORHEAD. One pint sweet milk, one half cup butter, one tablespoonful sugar, onetablespoonful yeast, a little salt, whites of two eggs beaten stiff.Make the sponge at supper time. At bed time, work in flour to make astiff dough. Put in warm place to rise over night. In the morningturn it out on the kneading board. Smooth out with the hand about oneinch thick; cut in small cakes; let stand five minutes; put in oven;bake fifteen minutes. Delicious for breakfast.
BEATEN BISCUIT. GAIL HAMILTON. One quart flour, one heaping tablespoonful lard, water to make stiffdough, a little salt. Beat well with rolling pin; work into flatbiscuit; make a few holes in each with a fork. Bake in quick oven.
TO MAKE RUSKS. MRS. G. A. WRIGHT. One quart of bread sponge, one coffee-cup white sugar, one teacupbutter, two eggs, one pint sweet milk, a little salt. Beat the sugarand eggs well before adding the milk. Flour to knead well.
PARKER HOUSE ROLLS. MRS. CHARLES MOORE. Rub one-half teaspoon of lard and one-half of butter into two quartsof sifted flour. Into a well in the center of flour, one pint coldboiled milk, and add one-half cup yeast or one cake dry yeast,dissolved in one-half cup warm water, one-half cup sugar, and a littlesalt. Set at one o'clock [ten p.m. for dinner next day?]; make up attwo o'clock, and put in pans at half past four for six o'clock tea.Keep in warm place.
BAKING POWDER BISCUIT. MRS. H. T. VAN FLEET. To one pint of flour, add two teaspoonfuls of baking powder; sifttogether; add one heaping tablespoon of butter, and a pinch of salt.Use enough sweet milk to make a very soft mixture. Work the butterthrough the milk in the center of flour. Do not roll out on board, asthe mixture is too soft, but make out by hand as you would lightrolls. Avoid kneading. Bake in quick oven.
DELICIOUS TEA ROLLS. MRS. U. F. SEFFNER. Two tablespoonfuls butter, two tablespoonfuls sugar, two eggs. Beatthe three articles all together; add a little salt, one cup sweetmilk, two cups flour, three teaspoonfuls baking powder. Grease alarge dripping pan with butter. Drop a tablespoonful in each place.Bake twenty minutes.
GOOD MUFFINS (CHEAP AND EASY). MRS. E. FAIRFIELD. One egg, one cup milk, one tablespoon sugar, one tablespoon butter,two teacups flour, three teaspoons baking powder, one teaspoon salt.Mix yolk of egg, butter, and sugar; add then the flour, baking powder,and salt, sifted together; then white of egg, beaten well. Bake tenminutes in quick oven. Much of the success in baking depends uponhaving the iron muffin ring well heated on the top of stove beforeputting the batter in them.
MUFFINS. MRS. W. C. BUTCHER. Three eggs beaten separately, one-half cup of sugar, two-thirds cup ofbutter, one pint of sweet milk, two heaping teaspoons of bakingpowder; add flour to make it as thick as cake batter.
MUFFIN OR SHORTCAKE DOUGH. MRS. DR. McMURRAY. Two pints of flour, three tablespoons of sugar, one tablespoon ofmelted butter, one egg, one pint of sweet milk, three teaspoons ofbaking powder. Bake in a quick oven in muffin rings, or drop thedough from the end of your spoon as you do for drop cake. To be eatenhot. Try with a broom splint, as cake. Enough for four or five largepersons.
QUICK MUFFINS. MRS. S. E. BARLOW. One cup flour, one heaping teaspoon baking powder, one egg, twotablespoons melted butter, a little salt; mix all together; beforestirring them, add sufficient water to make a stiff batter. Bake inhot oven about fifteen minutes.
MUFFINS. MRS. A. C. AULT. One cup sweet milk, one-half cup butter, one egg, one tablespoonfulsugar, two teaspoonfuls baking powder, two and one-half cups flour, apinch salt. "ELECTRIC LIGHT FLOUR" is guaranteed pure winter wheat flour.
MUFFINS. MRS. T. H. LINSLEY. To each cup of flour, add two teaspoons of baking powder, large pinchof salt; moisten with sweet milk to the consistency of drop dough.Have muffin pans hot, with a teaspoonful of butter in each. Bake tenminutes in hot oven.
CORN MUFFINS. E. S. Make just as you do wheat muffins, using one-half wheat flour, andone-half corn meal. Graham muffins are made in the same manner, using equal parts wheatand graham flour.
FRENCH BREAD GRIDDLE CAKES. MRS. R. H. JOHNSON. One pint bread-crumbs. One pint milk; scald, and pour over breadcrumbs at night to make a batter. Four eggs, two cups or less flour,one-half cup or less butter. Bake like buckwheats.
VERY NICE CORN MEAL GRIDDLE CAKES. MRS. T. H. LINSLEY. One pint rich sour milk, one well beaten egg, one large tablespoonflour, teaspoon soda, meal enough to make the mixture not quite asthick as for flour cakes.
CORN MEAL GRIDDLE CAKES. MRS. F. E. H. SELLERS. One and one-half pints sour milk, one good teaspoonful soda, oneteaspoonful salt, one pint corn meal, one-half pint flour, one egg.
ANNIE'S CORN CAKES. One egg, one pint of sour milk, one-half teaspoonful soda, pinch salt,one-half cup flour, corn meal to make not too stiff a batter.
MUSH. W. R. C. To three quarts of boiling water, add salt to taste. Stir ingradually sufficient corn meal to make it quite thick. Boil slowlyone hour. Stir often, and beat well; that will make it light andsmooth. Eat with cream, milk, and butter, or syrup. To fry whencold, cut in thin slices, and fry in lard and butter, mixed.
TO FRY HOT MUSH. MRS. T. H. LINSLEY. Fry slices of bacon; remove the meat; drop in the mush by spoonfuls,and fry delicate brown.
GERMICELLI. MRS. W. H. ECKHART. Stir germicelli into two quarts of boiling water until as thick asmush; add salt. Boil five or ten minutes, stirring constantly. Justbefore serving, you can stir in a cup of sweet milk, if you wish.When cold, slice, and fry same as corn mush.
OAT MEAL CRACKERS. JENNIE L. HARRINGTON. Two cups oat meal (rolled oats is best), three cups flour, one cupshortening, one cup sugar, one cup water, one teaspoonful salt, threeteaspoonfuls baking powder; roll very thin.
LEMON CRACKERS. MRS. E. S. JORDAN. Two and three-fourths cups of granulated sugar, one cup of butter, onepint of sweet milk, one cup of lard, three eggs, five cents worth oflemon oil, five cents worth carbonate of ammonia, a pinch of salt.Mix stiff, and roll thin; stick with a fork, and bake in a quick oven.
MILK TOAST. MISS H. W. Boil one quart of milk; stir into it two tablespoonfuls butter, mixedwith one tablespoonful flour, and a saltspoonful salt. Let the wholeboil five minutes. Have ready a dish of toasted bread; pour the milkover it, and serve hot. Nice for breakfast.
FRITTERS.
Separate four eggs; beat the yolks until light; add to them one quartof sweet milk, a little salt. Beat the whites very stiff; stir in onequart of flour, and the whites, half and half, with one teaspoonful ofbaking powder. In a tablespoonful of batter, place a slice of nicesour apple; drop into hot lard, and fry nice brown on both sides.Serve hot, with butter and syrup. Make oyster fritters the same way, using fine large oysters in placeof apples. ORANGE FRITTERS.--Made in same way, using slices of orange instead ofapple. PINEAPPLE FRITTERS.--Made in same manner, only stir into the batter apineapple, grated or chopped fine.
SPANISH FRITTERS. MRS. E. S. Cut the soft of bread into pieces two or three inches long and oneinch thick. Take one pint and a half of sweet milk; sweeten to taste;add six well beaten eggs, a little salt; dip the pieces of bread inthe mixture; let them become well saturated. Fry in hot lard until adelicate brown.
FOR CANNING CORN. MRS. MARTHA WRIGHT. To five pints green corn, add three pints water; cook five minutes;then dissolve three level teaspoons tartaric acid, and add to corn;cook a few minutes longer; then it is ready to can in new or nearlynew tin cans. When preparing for table, drain off liquid; add a very little water;season and sweeten to taste. When boiling, add one level teaspoonsoda dissolved in hot water.
SCHMIER KASE. OLIVE BARKS. One gallon of sour milk; scald until crumbly; let drip until whey isseparated from curd; mash fine; salt to suit the taste; add one pintof rich sour cream; stir till all is thoroughly mixed together. The old reliable milliner--Jennie Thomas, 121 S. Main.
MEDICAL LORE AND INVALIDS FOOD.
"Simple diet is best, for many dishes bring many diseases." --PLINY.
COUGH SYRUP. MARY FELTY. One quart of water, one handful of hops; boil these together, andstrain; put in this fluid a cup of sugar, and boil to a syrup; cut alemon into it, and bottle for use.
WHOOPING COUGH SYRUP. MRS. SARAH SAITER. One ounce flax seed, one ounce slippery elm, one ounce boneset, oneounce stick liquorice, one and one-half pounds loaf sugar, one pintOrleans molasses. Put first three ingredients in thin muslin bag, andboil one hour in sufficient water to cover well. Dissolve theliquorice in one pint of water; then boil all together a few moments. DOSE.--One teaspoonful every hour or two, as the case may require.
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