Chapter I: M. S

SCOTCH SHORT BREAD.

Four pounds flour, two and one-half pounds butter, one and one-fourth pounds sugar, one wine glass rose water, one-half pound caraway comfits, one-half pound citron. Rub the butter and sugar to a cream, add the rose water, then the flour; roll out rather less than one-half an inch in thickness, and strew the comfits and citron on the top; pass the rolling pin over them, and then cut into squares and diamonds with a paste jigger. Good for three months.

MRS. M. K. W.

BREAD CAKE.

Two coffee cups bread dough, two teacups sugar, two eggs, one teacup butter, two teaspoons essence lemon, one nutmeg, teaspoon each cloves, cinnamon and allspice, wine glass brandy, coffee cup raisins. Let rise before baking.

MRS. A. S. LANE.

COFFEE CAKE.

One cup brown sugar, one cup molasses, one cup butter, one cup strained coffee, wine glass brandy, one pound raisins, one pound currants, one tablespoon cinnamon, one tablespoon cloves, two nutmegs, one teaspoon soda, four cups flour.

MRS. L. WINANS.

FRUIT CAKE WITHOUT EGGS.

One pound fat pork, chopped fine; pour over it one pint boiling water or coffee, two cups molasses, one cup sugar, one and one-half pound raisins, one-half pound currants, one tablespoon cinnamon, one teaspoon saleratus, eight cups flour.

MRS. H. DOTY.

RAISED LOAF CAKE.

Four cups flour, one cup butter, one-half cup yeast, one cup milk; let it raise over night, then add two cups sugar, two eggs, one-half teaspoon saleratus, one pound raisins; put in tins; let rise again and bake.

MRS. FLINT.

NUT CAKE.

Two eggs, one cup sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups sifted flour, two teaspoons baking powder, one large cup chopped walnuts. Frost when baked, mark in squares and put half a nut on each square.

MRS. MATTIE C. DAYFOOT.

NUT CAKE.

Two-thirds cup butter, two cups sugar, one cup milk, three eggs, three cups flour, three teaspoons baking powder, one cup nuts; bake in shallow tins about two inches thick, cut in squares, frost and put walnut meat on each piece.

E. B.

POUND CAKE.

One and one-half cups flour, one cup butter, one and one-half cups sugar, one cup eggs, one-half teaspoon baking powder. Beat butter and flour to a cream; beat the eggs and sugar very light; put all together and add the baking powder.

MRS. M. K. WOODBURY.

WHITE CAKE.

One cup butter, two cups sugar, two and one-half cups flour, one-half cup sweet milk, whites eight eggs, two teaspoons baking powder.

MRS. W.

ALMOND CAKE.

Two cups sugar, three cups flour, one cup butter, one-half cup sour milk, whites of eight eggs, two teaspoons baking powder, one teaspoon bitter almonds, one cup blanched almonds.

MRS. A. CHURCHILL.

SNOW CAKE.

One cup sugar, one and one-half cups flour, two teaspoons cream tartar. Sift all together through a sieve; add the whites of ten eggs beaten stiff. Bake in a quick oven.

MRS. E. W. SAGE.

LEMON CUP CAKE.

One cup butter, three cups sugar, five cups flour, one cup milk, one teaspoon saleratus, six eggs, peel and juice of one lemon.

MRS. C.

IMPERIAL CAKE.

One pound sugar, one pound butter, one pound flour, two pounds raisins, one pound citron, one pound sweet almonds, two tablespoons wine or brandy, one nutmeg, mace, ten eggs.

MRS. C.

CORN STARCH CAKE.

One-half cup butter, one and one-half cups sugar, one and one-half cups flour, one-half cup corn starch, one-half cup milk, whites six eggs, one and one-half teaspoons baking powder, a few blanched and chopped almonds.

CLAY CAKE.

One pound sugar, one pound flour, one-half pound butter, six eggs, one-half pint sweet cream, one and one-half teaspoons baking powder, little nutmeg.

SODA POUND CAKE.

One and one-half coffeecups sugar, three fourths coffeecup butter, two coffeecups flour, one-half coffeecup milk, four eggs, one and one-half teaspoon baking powder. Flavor with lemon.

SPONGE CAKE.

One pint flour, one pint sugar, six eggs, one-half cup water, three teaspoons baking powder. Mix the yolks and sugar, then add the water, then flour, then the whites of eggs on top. Stir as little as possible.

L. B.

SPONGE CAKE.

One pound of sugar, one-half pound flour, a little salt, ten eggs; flavor with lemon or vanilla.

MRS. W. N. S.

FEATHER SPONGE CAKE.

One and one-half goblets sifted sugar, one goblet sifted flour, two teaspoons cream tartar, one-half teaspoon salt. Sift all through a sieve; add whites of ten eggs well beaten. Bake in two square tins in quick oven, frost, flavoring with bitter almond or rose.

JENNIE.

SPONGE CAKE.

One cup of sugar, one cup flour, mix thoroughly; four eggs (beaten separately), mix the whites in first; two teaspoons baking powder, little salt, lemon or vanilla.

MRS. W. T. MILLS.

QUEEN’S CAKE.

One pound sugar, one pound flour, one-half pound butter, four eggs, one and one half gills sour cream, one gill wine or brandy, one nutmeg, small teaspoon soda, one pound raisins, one-half pound citron.

WASHINGTON CAKE.

Three cups sugar, two cups butter, one cup milk or water, four cups flour, five eggs, three teaspoons baking powder, one pound raisins, one-half pound citron, one teaspoon ground cinnamon, one nutmeg.

MRS. AMBROSE LANE.

SPICE CAKE.

One cup butter, two cups brown sugar, three and one-half cups flour, one cup cold water, two teaspoons baking powder, three eggs, two teaspoons cinnamon, one-half teaspoon cloves, one-half nutmeg, one large cup raisins and currants.

MRS. H. E. BIRDSEYE.

JUMBLE CAKE.

One cup butter, two cups sugar, one cup sour milk, and one-half teaspoon soda, one nutmeg, five eggs, little less than one quart flour, two teaspoons baking powder.

COCOANUT CAKE.

Three-fourths pound butter, one pound sugar, three-fourths pound flour, eight eggs, the grated meat of a cocoanut.

C. U.

COCOANUT CAKE.

One pound sugar, one-half pound flour, two teaspoons baking powder, one-half pound butter, six eggs or whites of twelve, two grated cocoanuts, save enough of it for the frosting, put the rest in the cake. Will make one large cake.

MRS. FANNIE B. NORTHROP.

WHITE CAKE.

One-half cup butter, two cups sugar, one cup milk, three cups flour, whites four eggs, two teaspoons baking powder.

MRS. A. A. MORGAN.

COMPOSITION CAKE.

One pound of flour, three-fourths pound of sugar, one-half pound of butter, three eggs, one-half pint of sweet milk, one-half teaspoon of soda, one nutmeg, a little cloves, one glass of brandy, one pound of fruit. If you wish the cake rich, add as much more fruit as you like.

LEMON CAKE.

One and one-half cups of sugar, one-half cup of butter, one-half cup of milk, two cups of flour, two eggs, juice and grated rind of one lemon, one-half teaspoon of soda.

WHITE FRUIT CAKE.

Whites of eight eggs, two cups sugar, one cup butter, one cup milk, four cups flour, two teaspoons baking powder, two cups raisins, one-half cup citron, sliced fine.

MRS. EMMA W. SAGE.

WEDDING CAKE.

One pound flour, one pound butter, one and one-half pounds brown sugar, twelve eggs, eleven pounds raisins, two pounds citron, one-half ounce cinnamon, three-fourths ounce cloves, one ounce mace, three gills brandy, one teacup milk, two teaspoons baking powder.

WEDDING FRUIT CAKE.

One pound flour, one pound sugar, one pound butter, two pounds currants, one pound raisins, one-half pound citron, one ounce mace, one ounce cinnamon, four nutmegs, one ounce cloves, eight eggs, wineglass brandy, one-half ounce rose water.

MRS. ALFRED S. LANE.

WEDDING FRUIT CAKE.

One pound butter, one pound brown sugar, one pound flour, slightly browned; twelve eggs, six pounds raisins, four pounds currants, one pound citron, four nutmegs, one tablespoon mace, two tablespoons cinnamon, one-half tablespoon cloves, two wineglasses white wine, two wineglasses brandy, one wineglass rose water.

MRS. H. E. B.

WHITE FROSTING.

To the white of an egg when thoroughly beaten, add five tablespoons sugar, beating all the time. Will frost one medium sized cake.

CHOCOLATE FROSTING.

Whites of three eggs, fifteen tablespoons pulverized sugar, four tablespoons grated chocolate. Beat whites thoroughly; add the sugar and chocolate.

COCOANUT FROSTING.

Whites of three eggs, twelve tablespoons sugar, one grated cocoanut. Beat the sugar and eggs together; spread on the cake, and sprinkle the cocoanut over thickly. This will make a whiter frosting than stirring in the cocoanut.

ORANGE ICING.

Whites of two eggs, twelve tablespoons sugar, two oranges, grated.

LEMON ICING.

Whites of two eggs, two cups sugar, juice and part of the rind of two lemons.

ALMOND ICING.

The whites of three eggs, beaten light; one cup of blanched almonds, chopped fine or pounded; ten tablespoons pulverized sugar. Flavor with little bitter almond.

COOKED FROSTING.

One small teacup of granulated sugar, wet with very little water. Set on the stove and let it boil, without stirring, until it begins to thicken. Take whites of two eggs, beat very light. Strain the boiled sugar into them slowly, beating all the time. Flavor to taste.

MARTHA WASHINGTON CAKE.

One cup sugar, one cup sweet milk, two cups flour, one egg, two teaspoons baking powder, two tablespoons butter. Bake in three layers.

CUSTARD.

One egg, one-half pint milk, one teaspoon corn starch, one tablespoon flour, two tablespoons sugar. Scald the milk; beat the sugar, flour, egg and corn starch together; add the milk, boil until thick. Flavor, and when cold, spread between cake.

MRS. CANDEE.

ALMOND CREAM CAKE.

Two cups sugar (pulverized), one-fourth cup butter, one cup sweet milk, three cups flour, three teaspoons baking powder, whites four eggs, beaten very light; one-half teaspoon vanilla. Bake in four layers.

FOR THE CREAM.

Whip one cup of sweet cream to a froth; stir gradually into it one-half cup pulverized sugar, a few drops vanilla, and one pound of almonds, blanched and chopped. Spread quite thickly between the layers of cake, and frost the top and sides.

MRS. HENRY BARNARD.

JELLY FRUIT CAKE.

Two cups sugar, three cups flour, three teaspoons baking powder, two-thirds cup butter, one cup milk, three eggs. Flavor with vanilla. To half the cake add one tablespoon molasses, one tablespoon brandy, one tablespoon cinnamon, one teaspoon cloves, one-half teaspoon allspice, one-half nutmeg, one cup chopped raisins, one-half pound citron. Bake in jelly tins, two layers of light and two of fruit cake. Spread jelly between the layers, when slightly cool, putting a light one on top. Over all spread white frosting.

H. A.

CONFECTIONERY CAKE.

One coffeecup sugar, three-fourths coffeecup butter, two coffeecups flour, one coffeecup milk, whites five eggs, three teaspoons baking powder. Flavor with vanilla. Take one tablespoon of this cake, add one-half cup chopped raisins, one-half cup citron, one-half cup flour, one-half cup molasses, two teaspoons cinnamon, one-half teaspoon cloves, one wineglass brandy. Bake in three layers, two light and one dark. Put together with soft frosting.

MRS. WM. HURD.

BLACK CHOCOLATE CAKE.

One cup butter, two cups sugar, two and one-half cups flour, five eggs, one cup sour milk, one teaspoon soda dissolved in a little boiling water; one-half cake “Baker’s” chocolate, grated and put in the cake before stirring in the flour. Bake in jelly tins in four layers.

FILLING.

One pound white sugar wet with a little cold water; add the whites of three eggs, slightly beaten; one-half cake grated chocolate. Cook in boiling water until it thickens. Flavor with vanilla. Spread between the layers, and outside the cake. Sprinkle grated cocoanut over the top.

MRS. J. A. S.

LEMON COCOANUT CAKE.

One pound sugar, one pound flour, one-half pound butter, six eggs, one-half pint cream, one teaspoon cream tartar, one-half teaspoon soda.

DRESSING BETWEEN LAYERS.

One grated cocoanut, three-fourths cup sugar, two eggs, juice of one lemon. Beat the eggs thoroughly, add sugar and lemon, lastly the cocoanut; put all on the stove and cook enough to cook the egg, being careful not to burn. Frost the cake and strew cocoanut over the top.

MRS. GILBERT.

JELLY CAKE.

One-half cup butter, two cups sugar, one cup sweet milk, three and one-half cups flour, and three teaspoons baking powder, four eggs. Flavor with lemon or vanilla. Bake in jelly tins.

MRS. W. T. MILLS.

GERMAN CAKE.

One cup sugar, two tablespoons butter, one cup flour, four eggs, one teaspoon baking powder. Bake in two layers.

FILLING.

Whites of five eggs, fifteen tablespoons sugar; add grated cocoanut. Spread between and on top of layers.

MRS. A. S. MANN.

ORANGE CAKE.

Two cups sugar, one cup butter, one cup sweet milk, three cups flour, five eggs (yolks of two and whites of five); three teaspoons baking powder, two oranges (grated peel and juice of one). Bake in four layers.

FILLING.

Whites of three eggs, juice of one orange, fifteen tablespoons of sugar. Beat together, spread between layers and outside of cake. Pare and pull in small pieces two oranges; put on top of cake.

BELLE.

WHITE MOUNTAIN CAKE.

One cup sugar, one-half cup of butter, one half cup sweet milk, one-half cup corn starch, one cup flour, whites of six eggs, a little vanilla, two teaspoons baking powder. Bake in layers.

FROSTING FOR ABOVE.

Whites of five eggs, twenty tablespoons sifted sugar, beaten very light; a little vanilla. Spread between layers and outside of cake.

PICKLES, CANNED FRUIT, Etc.

CUCUMBER PICKLES.

Make a weak brine, hot or cold; if hot, let the cucumbers stand in it twenty-four hours, if cold forty-eight hours; rinse, and dry the cucumbers with a cloth, take vinegar enough to cover them, allow one ounce of alum to every gallon of vinegar, put it in a brass kettle with the cucumbers and heat slowly, turning the cucumbers from the bottom frequently; as soon as they are heated through skim them out into a crock, let the vinegar boil up, turn it over the pickles and let them stand at least twenty-four hours; drain off the vinegar. Take fresh vinegar, and to every gallon allow two tablespoons of white mustard seed, one of cloves, one of celery seed, one of stick cinnamon, one large green pepper, a very little horse radish, and if you like one-half pint sugar. Divide the spices equally into several small bags of coarse muslin, scald with the vinegar and pour over the pickles. If you like your pickles hard, let the vinegar cool before pouring over them.

PICKLED CUCUMBERS.

FOR ONE THOUSAND.

Sprinkle salt and pour boiling water over for three successive days, then prepare vinegar as follows: One-fourth pound whole cloves, one-fourth pound cinnamon, one-fourth pound allspice, one fourth pound black pepper, one-fourth pound white mustard, alum size of an egg, one pound brown sugar, a little horse radish root. Boil with vinegar ten minutes and pour over pickles; put the spices in a bag or leave loose in vinegar, as you choose.

M. C.

CUCUMBER PICKLES.

SIX HUNDRED CUCUMBERS.

Make a brine that will bear up an egg, beat it boiling hot, pour it over the cucumbers; let them stand twenty-four hours, or make a cold brine and let it stand forty-eight hours. Take the cucumbers and wipe the black specks from each one, then take sufficient quantity of vinegar to cover them, and add a small lump of alum; put the cucumbers in the brass kettle with the vinegar cold, heat them slowly, turning them from the bottom several times; let them stand twenty-four hours; afterwards take three gallons of vinegar if needed to cover them; the size of the cucumbers vary so much, judgment must be used. Then put three pints of brown sugar, three gills of mustard seed, a handful of cloves, a handful of stick cinnamon, six green peppers, one tablespoon of celery seed, ginger root, a piece of alum the size of a walnut; tie in a muslin bag all the spices, with the peppers, and scald with the vinegar, then pour it over the cucumbers hot; add green grapes and horse radish, cold.

MRS. OREN SAGE.

EAST INDIA PICKLE.

One hundred cucumbers (large and small), one peck green tomatoes, one-half peck onions, four cauliflowers, four red peppers (without the seeds), four heads celery, one pint bottle horseradish. Slice all, and stand in salt twenty-four hours; then drain, pour on weak vinegar, stand on stove until it comes to a boil; then drain again. One ounce ground cinnamon, one ounce ground turmeric, one-half pound mustard, one-quarter pound brown sugar; wet these with cold vinegar; add to this sufficient vinegar to moisten all the pickles. Cook all together ten minutes. Seal in bottles while hot.

MRS. PITKIN.

FRENCH PICKLE.

One peck green tomatoes, sliced; six large onions, a teacup of salt thrown on over night. Drain thoroughly, then boil in two quarts of water and one quart of vinegar fifteen or twenty minutes; drain in colander; then take four quarts vinegar, two pounds brown sugar, one-half pound white mustard seed, two tablespoons cloves, two tablespoons cinnamon, two tablespoons ginger, two tablespoons ground mustard, one teaspoon cayenne pepper; put all together and cook fifteen minutes.

M. C.

PICCALLILY.

One peck green tomatoes sliced, one-half peck onions sliced, one cauliflower, one peck small cucumbers. Leave in salt and water twenty-four hours; then put in kettle with handful scraped horseradish, one ounce turmeric, one ounce cloves (whole), one-quarter pound pepper (whole), one ounce cassia buds or cinnamon, one pound white mustard seed, one pound English mustard. Put in kettle in layers, and cover with cold vinegar. Boil fifteen minutes, constantly stirring.

HIGDOM.

One-half dozen large cucumbers, one dozen small cucumbers, one-half dozen large onions, two dozen green tomatoes, one cabbage, four large green peppers, two large red peppers; chop fine, and sprinkle over a coffee cup of salt; let it stand over night, then drain through a colander. Put two quarts of vinegar, one quart of water with this, and boil fifteen minutes; drain again, and add one pound brown sugar, one-half pound white mustard seed, three tablespoons cloves, three tablespoons cinnamon, two tablespoons allspice, two tablespoons ginger, two tablespoons mustard, one small teaspoon cayenne pepper, one small teaspoon black pepper, alum size of a walnut; add vinegar enough to cover all. Let it just boil.

M. C.

TOMATO SOY.

One-half bushel green tomatoes, three onions, three green peppers, one-quarter pound mustard seed, three cups sugar, three cabbages. Chop the tomatoes and onions together (fine); add to one gallon of the tomatoes one cup of salt; let stand twenty-four hours, drain and add the peppers (chopped fine), mustard seed, sugar and other spices, to taste. Moisten all with vinegar and cook until tender. Before bottling, add the cabbages (chopped), and one cup chopped horseradish.

CHILI SAUCE.

One peck ripe tomatoes, six green peppers, six onions, two teaspoons ground allspice, two teaspoons ground cloves, two teaspoons ground cinnamon, two cups brown sugar, five cups vinegar, salt to taste. Scald and skim the tomatoes, chop the onions and peppers fine; boil all together slowly, three or four hours, then bottle.

MRS. LANE.

CHOW CHOW.

One quart large cucumbers, one quart small cucumbers, two quarts onions, four heads cauliflower, six green peppers, one quart green tomatoes, one gallon vinegar, one pound mustard, two cups sugar, two cups flour, one ounce turmeric. Put all in salt and water one night; cook all the vegetables in brine until tender, except large cucumbers. Pour vinegar and spices over.

TOMATO CATSUP.

One gallon of tomatoes (strained), six tablespoons salt, three tablespoons black pepper, one tablespoon cloves, two tablespoons cinnamon, two tablespoons allspice, one and one-half pints vinegar; boil down one-half. One peck of tomatoes will make one gallon strained.

GREEN TOMATO CATSUP.

One peck of green tomatoes, one dozen large onions, one-half pint salt; slice the tomatoes and onions. To a layer of these add a layer of salt; let stand twenty-four hours, then drain. Add one-quarter pound mustard seed, three dessertspoons sweet oil, one ounce allspice, one ounce cloves, one ounce ground mustard, one ounce ground ginger, two tablespoons black pepper, two teaspoons celery seed, one-quarter pound brown sugar. Put all ingredients in preserving pan, cover with vinegar, and boil two hours.

L. B.

TOMATO CATSUP.

One peck ripe tomatoes, cut up, boil tender and sift through a wire sieve; add one large tablespoon ground cloves, one large tablespoon allspice, one large tablespoon cinnamon, one teaspoon cayenne pepper, one-quarter pound salt, one-quarter pound mustard, one pint vinegar. Boil gently three hours. Bottle and seal while warm.

MRS. LANE.

GRAPE CATSUP.

Five pints of grapes, simmer until soft, then put through a colander; add to them two pints brown sugar, one pint vinegar, two tablespoons allspice, two tablespoons cinnamon, two tablespoons cloves, one and one-half teaspoons mace, one teaspoon salt, one and one-half teaspoons red pepper. Boil till thick; then bottle.

E. & I.

RIPE CUCUMBER PICKLE.

Pare and scrape out the inside of the cucumber; put in a weak brine for twenty-four hours. Make a syrup of sugar and vinegar; boil a few slices of the cucumber at a time in this, until they look clear. When the cucumbers are all cooked, boil down the syrup and pour over them.

M. C.

RIPE CUCUMBER PICKLE.

Peel and take out the inside of the cucumbers; cut in pieces, put in cold vinegar, let them lie twenty-four hours; then to a quart of vinegar put two pounds of sugar and one ounce cinnamon buds. Boil the whole together, until the cucumbers are clear.

PICKLED WATERMELON.

Take the green part of the rind of the lemon, pare and cut in small pieces. To one quart of vinegar add two pounds of sugar, one ounce of cassia buds. In this boil the rind until clear and tender.

L. H.

SPICED PEACHES.

Seven pounds fruit, one pint vinegar, three pounds sugar, two ounces cinnamon, one-half ounce cloves. Scald together sugar, vinegar and spices; pour over the fruit. Let it stand twenty-four hours; drain off, scald again and pour over fruit, letting it stand another twenty-four hours. Boil all together until the fruit is tender. Skim it out and boil the liquor until thickened. Pour over the fruit and set away in a jar.

SPICED GRAPES.

Seven pounds grapes, three pounds sugar, one pint vinegar, one tablespoon cloves, one tablespoon cinnamon.

SWEET PICKLED PEACHES.

One peck peaches, three pounds brown sugar, one quart vinegar. Dip each peach in a weak solution of soda water, and wipe dry to remove roughness. Stick three or four cloves in each peach. Heat the vinegar and sugar, then put in the peaches and cook until tender.

MRS. E. S. CONVERSE.

PICKLED PEACHES.

One peck peaches, three pounds sugar, one quart vinegar, cloves.

PICKLED PLUMS.

Four pounds plums, two pounds sugar, one pint vinegar.

PICKLED PEARS.

One-half bushel pears, three quarts vinegar, five pounds sugar, cinnamon to taste.

SPICED BLACKBERRIES.

To six pints fruit take two and one-half pints sugar, one and one-half pints vinegar, one-half ounce cinnamon (ground), one-half ounce cloves, one-half ounce allspice, a little mace broken in small pieces. Boil the sugar and vinegar together, with the spices, putting these last into muslin bags. Then put in the berries and let them scald, not boil.

MRS. M. K. WOODBURY.

☞ In canning fruit, to a pound of fruit allow one-fourth to one-half pound sugar, according to taste.

CANNED PINE APPLE.

Pare the fruit, and be very particular to cut out the eyes. Weigh it and chop fine. Add to it the same weight of sugar. Mix thoroughly in a large crock, and let it stand twenty-four hours. Then put in cans, filling them full, and seal tight. After leaving them about two weeks it is well to look and see if there are any signs of working. If so pour into a pan and warm through, then replace in tin cans.

MRS. A. S. LANE.

CANNED CHERRIES.

One-fourth pound sugar, one pound fruit, one teacup vinegar to five pounds fruit.

CANNED PINE-APPLE.

Three-fourths pound sugar to one pound of fruit. Pick the pine-apple to pieces with silver fork. Scald, and can hot.

MRS. A. S. MANN.

CURRANT JELLY.

Put the fruit on and scald thoroughly; strain, and for one pint juice allow one pound sugar; when juice boils, stir in sugar; boil until dissolved. Pour into glasses.

RASPBERRY JAM.

Six pounds sugar to eight pounds fruit, one pint currant juice, with an additional pound of sugar. Jam all together, and boil down until a good, rich flavor. Then can.

MRS. A. S. MANN.

ORANGE MARMALADE.

Peel the oranges, and put peel in water; let boil until tender; then with a knife scrape off the white lining, which is bitter; then cut up peel fine. Take the oranges, divide into sections as they separate naturally. With a pair of scissors cut off the stringy edge in middle of piece, the seeds will then come out easily. Chop or cut fine, and add to peel. Then to one pint of orange, add one pound of sugar, and boil until thick enough; it thickens a little in cooling.

J. M.

SALADS.

CABBAGE SALAD.

To a dish of chopped cabbage, four teaspoons of celery seed, or one bunch of celery. Put in a bowl, yolks of two eggs, one teaspoon of sugar, one teaspoon of butter, one teaspoon of pepper, one teaspoon of salt, one teaspoon of made mustard, one-half teacup of vinegar. Set the bowl into hot water, stir carefully until it begins to thicken. Let it get cold. Pour over the cabbage. If it does not moisten it enough, put in a little more vinegar.

MRS. W. T. M.

CABBAGE SALAD.

Two cabbages, chopped fine; sprinkle with salt; let stand over night. One pint vinegar, one-half cup ground mustard, three eggs. Beat eggs thoroughly and add to boiling vinegar. Wet the mustard with cold water or vinegar; add to the boiling vinegar; pepper and salt to taste, and let all come to a boil. Pour over cabbage, and stir thoroughly together.

MRS. M. B. BIRDSEYE.

DRESSING FOR CABBAGE.

One egg, one teaspoon mustard, one teaspoon salt, one teaspoon sugar, one-half cup vinegar, one-half cup milk.

SALAD DRESSING.

Beat four eggs light, add one tablespoon mixed mustard, one-half teaspoon salt, five tablespoons vinegar, a little cayenne pepper; mix well, then stand in a dish filled with boiling water; when warmed through add a tablespoon of butter; cook until a little thicker than custard, stirring constantly. If desired it may be boiled until thicker, then thinned with milk or cream.

MRS. GILBERT.

SALAD DRESSING.

Yolk of one egg, salt-spoon of salt, mustard-spoon of mustard, one cruet of oil put in very slowly, and when well beaten add one tablespoon of vinegar.

CHICKEN SALAD.

Boil the white meat of two large chickens; cut it coarse, and add the white part of celery cut coarse; a little more chicken than celery.

DRESSING.

Three yolks of eggs, well beaten; one pint of oil added drop by drop, and beaten; the juice of two lemons, one teaspoon of dry mustard, a little cayenne pepper, a little salt. If not moist enough beat the whites of two eggs and add to it.

MRS. GEO. GOULD.

CHICKEN SALAD.

Use the white meat of two good sized chickens, and celery enough to make the proportion one-third chicken and two-thirds celery; boil ten eggs hard, rub the yolks perfectly smooth with a silver spoon, adding gradually four tablespoons of olive oil, one tablespoon of made mustard, two teaspoons of salt, one teaspoon of black pepper, half a teaspoon of cayenne pepper, and one tablespoon of sugar; add sweet cream by degrees until about the consistency of batter. Just before sending to table, mix the dressing with the chicken and celery, and moisten with sharp vinegar. The juice of two lemons is an improvement.

MRS. W. N. SAGE.

MAYONNAISE DRESSING.

Yolks of three eggs, beaten, oil added gradually until as stiff as cake-batter; salt-spoon of salt, lastly the white of one egg, beaten stiff. This is very nice for lobster or chicken salad, or as a dressing for celery.

MRS. G. D.

SALMON SALAD.

One can fresh salmon, four bunches celery; chop as for chicken salad; mix with the salmon.

DRESSING.

One teaspoon of mustard, two tablespoons vinegar, yolks of two eggs, salt to taste, and a little cayenne pepper; mix thoroughly, add it to the salmon just before serving.

MRS. C. F. PAINE.

BEVERAGES.

VIENNA COFFEE.

Equal parts Mocha and Java coffee; allow one heaping tablespoon of coffee to each person, and two extra to make good strength; mix one egg with the grounds, pour on the coffee half as much boiling water as will be needed, let the coffee froth, then stir down the grounds, and let it boil five minutes; then let the coffee stand where it will keep hot, but not boil, for five or ten minutes, and add the rest of the water. To one pint of cream add the white of an egg, well beaten; this is to be put in the cups with the sugar, and the hot coffee added.

MRS. A. W. MUDGE.

KAOKA COFFEE.

Put into an ordinary tea or coffee pot the same quantity of K. O. K. as would be used of coffee, pour on sufficient boiling water to extract the strength, letting boil fifteen minutes, after which add enough boiling water for the requirements of the family, remove from the stove and let settle for a few moments; milk or cream and sugar to taste. It will be found to improve by long simmering on the stove, but be sure to let it settle before using. Do not throw away any of the clear liquid, but heat it up again and add to the next brewing; it is even better than the first.

ELLEN’S COFFEE.

FOR SIX PERSONS.

Take one full cup ground coffee, one egg, a little cold water; stir together, add one pint boiling water, boil up; then add another pint boiling water, and set back to settle before serving.

TEA.

One teaspoon of tea is allowed for each person; pour on a little boiling water and let come to a boil; add as much hot water as is necessary.

CHOCOLATE.

Tablespoon chocolate for each person. Pour on boiling water and allow to thicken up; milk enough to cool; then stir in well beaten egg and sugar to taste, add milk and boil fifteen or twenty minutes; flavor with vanilla. Beat whites of eggs and pour over them when ready to serve.

WINE WHEY.

One pint sweet milk, boil, and pour sherry wine until it curdles; then strain and use the whey.

E. H. H.

BLACK CURRANT CORDIAL.

Five quarts black currants, two ounces ginger root, one ounce cloves, two ounces stick cinnamon, two ounces allspice, four nutmegs, one teaspoon cayenne pepper. Bruise the currants, the ginger root and cinnamon, add all the other spices except pepper. Put into a thin muslin bag; put the pepper in another bag; pour over all one-half gallon whiskey. Let it stand forty-eight hours, stirring occasionally; strain this off, and put over the currants another half gallon of whiskey; stir thoroughly, and strain into the other whiskey; add to this liquor four pounds granulated sugar. If too strong, dilute with a little water; then bottle.

GRANDMA REID.

BOULLION.

Two pounds lean beef, chopped fine; pour over it one quart cold water, put in a porcelain kettle, cover tight, and let it simmer four hours. Strain off the tea and let it cool, beat the white of one egg and add to the tea; put in on the stove and stir until it comes to a boil; let it boil until it becomes perfectly clear, skimming; then strain through a fine napkin; season with salt to taste.

MRS. EDGAR HOLMES.

RASPBERRY VINEGAR.

Cut the berries with vinegar; let them stand forty-eight hours. Strain them through a sieve; add one pound white sugar to one pint of juice; boil one-half hour, then bottle. If possible, use half red berries; they give a richer flavor, and the black ones the color.

MRS. A. LANE.

RASPBERRY VINEGAR.

Three pints red berries; pour over them one pint cider vinegar and let stand twenty-four hours. Strain, and to one pint of juice add one pound of sugar; boil one-half hour, and when cold, bottle for use.

MRS. HIRAM DOTY.

SWEETS.

GENERAL DIRECTIONS.

Granulated sugar is preferable. Candy should not be stirred while boiling. Cream tartar should not be added until the syrup begins to boil. Butter should be put in when the candy is almost done. Flavors are more delicate when not boiled in the candy.

CREAM FOR BON-BONS.

Three cups sugar, one and one-half cups water, one-half teaspoon cream tartar; flavor with vanilla. Boil until drops will almost keep their shape in water; then pour into a bowl set in cold water; stir steadily with a silver or wooden spoon until cool enough to bear the hand; then place on a platter and knead until of fine even texture. If too hard, a few drops of warm water may be stirred in; if too soft, it must be boiled again. This is the general foundation of Cream Bon-Bons. It must be flavored with chocolate, by adding a tablespoon of melted chocolate while the syrup is hot.

MISS HELEN W. HOOKER.

CHOCOLATE CREAMS.

Set one-half cake cooking chocolate on a plate or flat dish, in the oven until soft. Prepare the cream (as cream bon-bons); roll into small balls; leave a few moments to dry, then roll in the melted chocolate and place on buttered paper. Two two-tined forks will be found most convenient for rolling in the chocolate.

H. W. H.

CHOCOLATE CREAMS.

One-half cup water, one-half cake chocolate, two cups sugar; flavor with lemon or vanilla. Boil the sugar and water to a thick syrup, put aside until a little cool, then beat to a thick cream; add flavoring and make it into balls. Dip quickly into melted chocolate, place on buttered plate, and put in a cool place to dry.

MISS NELLIE SIDDONS.

ALMOND CREAMS.

Boil sugar, water, etc., as directed for cream, and when partially stirred, add a cup of blanched almonds (chopped fine). Treat as plain cream, and when well moulded, cut in squares or bars. Almond cream is very nice flavored with chocolate.

H. W. H.

COCOANUT CREAM.

Make like almond cream, substituting grated or desiccated cocoanut for the almonds.

H. W. H.

CREAM ALMONDS.

Take enough of the plain cream in the hand to cover an almond, and roll the almond up in it. Almonds thus prepared, look and keep better, if rolled in powdered sugar. They are very nice made with chocolate flavored cream.

H. W. H.

COCOANUT DROPS.

One pound cocoanut (grated and dried), one pound white sugar, two eggs (well beaten). Mix this together, make them up pear shape; lay on a sheet of paper on a tin, about an inch apart. Bake fifteen minutes.

COCOANUT CREAM CANDY.

One cocoanut, one and one-half pounds granulated sugar. Put the sugar and the milk of the cocoanut together and heat slowly until the sugar is melted; then boil for five minutes; add the cocoanut (finely grated), and boil for ten minutes longer, stirring constantly to keep from burning. Pour on buttered plates, and cut in squares. Will take about two days to harden.

NELLIE SIDDONS.

CREAM WALNUTS.

Two cups sugar, two-thirds cup water. Boil without stirring, until it will spin a thread; flavor with vanilla. Set off into a dish with a little cold water in; stir briskly until white and creamy. Have the walnuts shelled; make the cream into small round cakes with your fingers; press half a walnut on either side, and drop into sifted granulated sugar. For cream dates, take fresh California dates, remove the stones and fill the centre of dates with this same cream. Drop into sugar.

A. H.

HICKORY NUT CANDY.

One cup hickory nut meats, two cups sugar, one-half cup water. Boil sugar and water without stirring, until thick enough to spin a thread. Flavor; set off into cold water; stir quickly until white, then stir in the hickory nuts; turn into a flat tin, and when cold cut into small squares.

FRUIT CANDY.

One cocoanut, one and one-half pounds granulated sugar (wet with milk of cocoanut). Put in sauce pan, let it heat slowly; then boil rapidly five minutes; add the cocoanut (grated very fine), and boil ten minutes, stirring constantly. Try a little on a cold plate, and if it forms a firm paste when cool, take from the fire. Pour part of it out on to a large tin lined with greased paper; then add to the remaining cream one-quarter pound raisins (stoned), one-half pound blanched almonds, one pint pecans, one-half cup chopped walnuts. Pour over the other cream, and when cool cut in bars and squares.

MRS. NELSON SAGE.

VANILLA CREAM CANDY.

Three cups sugar, one and one-half cups water, one-half teaspoon cream tartar, butter size of a walnut; flavor with vanilla. Boil until it begins to thread, or until the drops are somewhat brittle if dropped in cold water; pour into buttered platters, and when sufficiently cool pull over a hook, or in the hands. It may be flavored with peppermint, lemon, &c. If chocolate flavoring is desired, grate it over the hot candy, or place some melted chocolate on it before pulling. A pretty variety may be made by pulling the vanilla and chocolate candies together a few times, thus leaving it striped. Pulled candy should never be moved, after pouring into platters, until ready for pulling. It will be sure to granulate.

H. W. H.

CREAM CANDY.

One pound white sugar, three tablespoons vinegar, one teaspoon lemon extract, one teaspoon cream tartar. Add a little water to moisten the sugar, and boil until brittle. Put in the extract; then turn quickly out on buttered plates. When cool, pull until white, and cut in squares.

MISS N. SIDDONS.

BUTTER SCOTCH.

Two cups sugar, two tablespoons water, piece of butter the size of an egg. Boil without stirring, until it hardens on a spoon. Pour out on buttered plates to cool.

HATTIE.

CHOCOLATE CARAMELS.

Three cups brown sugar, one cup milk, one-half cake chocolate, one piece butter (size of an egg). Boil until thick; pour in a buttered pan, and when cool cut in squares.

NELLIE SIDDONS.

CHOCOLATE CARAMELS.

Two cups molasses, one cup brown sugar, one cup cream or milk, one-half pound Baker’s chocolate, piece of butter size of an egg. Beat all together; boil until it thickens in water; turn into large, flat tins, well buttered. When nearly cold, cut into small squares.

MOLASSES CANDY.

Three cups yellow coffee sugar, one-half cup molasses, one cup water, one-half teaspoon cream tartar, butter the size of a walnut. Follow the directions for vanilla cream candy.

H. W. H.

MISCELLANEOUS.

BREAD AND CAKE.

Two cups of dough, two cups of brown sugar, one cup of butter, two eggs, two-thirds cup sour milk; mix one teaspoonful soda, one teaspoonful cinnamon, one teaspoonful cloves and allspice, one cup flour, one cup raisins.

MISS ELLA WILSON.

GINGER COOKIES.

One cup sugar, two cups molasses, one cup butter, three teaspoonfuls soda in one cup boiling water, two teaspoonfuls ginger.

MISS ELLA WILSON.

SPONGE CAKE.

Two cups flour, three cups fine sugar, ten eggs. Beat to a stiff froth. Grate rind and juice of one lemon. Bake in a quick oven.

MISS MARCIA ERDLE.

WHITE WINGS CAKE.

Three cups sugar, one cup butter, one cup milk, three and one-half cups flour, whites of ten eggs; one teaspoonful cream tartar, one-half teaspoonful soda, essence of almond. Excellent for either layer or loaf cake.

MISS ELLA WILSON.

RUSSIAN CREAM.

Two-thirds box of Gelatine soaked in a cup of water one-half hour; three pints of milk, one and one-half cups of sugar, six eggs. Scald the milk, add Gelatine and yolks of eggs, stir all together and boil—when boiled take off the stove. Beat whites of eggs stiff and stir into custard. Flavor with vanilla, serve with whipped cream or custard.

ORANGE CAKE.

Two cups of sugar, two cups of flour, one-half cup of water, two teaspoonfuls baking powder, a little salt, yolks of five eggs, whites of three eggs, grated rind and juice of one orange and one lemon. Beat yolks and whites separately, and stir sugar and whites of eggs together, add yolks, then water and orange, then flour and baking powder.

FROSTING.

Whites of two eggs with grated rind and juice of one orange, stiffen with sugar.

MISS ELLA WILSON.

COPPLE PUDDING.

One pint of flour, one cup of sugar, one cup of milk, two teaspoonfuls of baking powder. Bake in layers, spread raspberry jam and soft frosting between layers and over top. Serve with wine sauce.

MISS ELLEN DOYLE.

CREAM SPONGE CAKE.

Break two eggs in a cup, fill the cup with sweet cream. One cup of white sugar, one and one-half cups of flour, one teaspoonful of baking powder, flavor to taste.

MISS ELLA WILSON.

ORNAMENTAL FROSTING.

Whites of two eggs, one-half teaspoonful tartaric acid, make stiff with powdered sugar. Make a cornucopia of paper, let frosting run through small end in any design desired.

MISS ELLA WILSON.

GRAHAM BREAD.

One pint sour milk, one pint graham flour, one cup white flour, one-half cup molasses, one teaspoonful soda. Steam one hour, and brown in oven.

MISS ELLA WILSON.

ORANGE BASKETS.

Make a basket by taking inside out of orange and fill with any kind of icing you prefer. Makes one nice course.

BRANDY PEACHES.

Four pounds of fruit, four pounds of sugar, one pint of white brandy. Make syrup of sugar with enough water to dissolve sugar, put fruit in and let boil five minutes. Remove fruit and boil syrup fifteen minutes, then add brandy. Put fruit in cans and fill with syrup.

MISS ELLA WILSON.

FRENCH PICKLE.

One peck green tomatoes, eight large onions sliced, sprinkle one cup of salt through them. Let stand over night. Drain in the morning and boil in one quart of water, and four quarts of vinegar until tender.

After boiling strain again through colander, then take one gallon vinegar, two pounds brown sugar, one pound white mustard seed, two tablespoons grated allspice, two of cloves, two of cinnamon, two of ginger, two of mustard, one-half of cayenne pepper. Put all together and boil one hour.

MISS ELLA WILSON.

MAYONNAISE DRESSING.

Yolks of three eggs, one tablespoonful of mustard, one tablespoonful of sugar, one-tenth teaspoonful cayenne pepper, one teaspoonful salt, small half-cup vinegar, one pint of oil. Beat yolks and dry ingredients until light. Add a few drops of oil at a time until thick, then add more rapidly. Then add vinegar, when done should be very thick. Place on ice for a few hours. Just before serving add one cup of cream.

MISS ELLA WILSON.

A nice way to dispose of pieces of roast turkey, pork, veal, etc., is to cut fine, mix with celery, and use Mayonnaise dressing.