Chapter III: Part 3

Mix part of the milk with a little flour, salt, sugar, add softened butter, then more flour with the baking powder sifted in. Mix to right consistency to make a soft dough, roll lightly, cut with a small biscuit cutter and drop over apple sauce as in directions for Apple Dumplings.

Peach sauce may be substituted for apple sauce in Apple Dumplings, and Pudding Sauce No. 2 used.

SOUP DUMPLINGS

2 cupfuls flour
1¾ cupfuls boiling water
3 teaspoonfuls baking powder
½ teaspoonful salt

Put flour, baking powder and salt in the sifter, sift into a mixing bowl. Stir rapidly while adding the water. Turn on to moulding board, roll, and cut like biscuits. Drop into hot soups and boil till done.

BREAD PUDDING

2 cupfuls bread crumbs
2 cupfuls milk
1 cupful molasses
2 cupfuls graham flour
1 cupful chopped raisins
½ cupful sugar
½ teaspoonful salt
½ teaspoonful cinnamon
½ teaspoonful lemon flavoring
1 teaspoonful soda
2 eggs

Soak crumbs about thirty minutes in milk, add molasses, soda dissolved in little hot water, beaten eggs, flavoring, sugar, salt, spice, and the flour with the raisins well stirred in. Steam two and one-half hours.

One-fourth cupful chopped candied orange peel may be substituted for lemon flavoring.

One-half cupful chopped nut meats may be added if desired.

PLAIN CUSTARD

2 cupfuls milk
1 egg
¼ teaspoonful butter
pinch of salt
1 tablespoonful corn starch
2 tablespoonfuls sugar
1 teaspoonful flavoring

Smooth the corn starch on part of the milk, adding to remainder of the milk that has been heated to boiling point. Add the beaten egg, sugar, salt, butter and flavoring.

Stir constantly till it thickens.

Cooks easily in a double boiler.

If boiled custard “separates,” it is cooked too much. To overcome this, beat with an egg beater till smooth.

When no corn starch is used in custard, use one egg instead of the tablespoonful of corn starch.

ORANGE CUSTARD

2 cupfuls milk
1 cupful sugar
4 eggs
2 teaspoonfuls corn starch
2 tablespoonfuls powdered sugar
sliced sugared oranges

Smooth the corn starch in a little cold milk, adding it to the two cupfuls of milk and the sugar when milk has reached boiling point. Stir constantly, add the well beaten yolks and let thicken. Remove at once from the fire and when cold, pour over the dish of oranges. Beat very stiffly the whites with the powdered sugar, and drop from a tablespoon into a shallow pan of boiling water. Cook about one minute, turn carefully over and cook the other side. Place over custard and serve very cold.

Peaches may be substituted for the oranges.

CARROT PUDDING

1 cupful grated carrots
1 cupful grated raw potatoes
1 cupful sugar
1½ cupfuls bread crumbs
½ cupful raisins
½ cupful currants
½ cupful butter
½ teaspoonful cinnamon
½ teaspoonful cloves
½ teaspoonful nutmeg
1 teaspoonful soda
½ teaspoonful salt

Dissolve soda in a little hot water and stir in the potatoes. Then mix in all the other ingredients, pour into a pudding mould and steam three hours. Serve with sauce.

By doubling the quantity of fruit, and steaming six hours, a fine rich pudding results. It may be steamed three hours at a time on different days.

COTTAGE PUDDING

1 cupful sugar
½ cupful milk
1½ cupfuls flour
2 eggs
2 teaspoonfuls baking powder
butter size of egg
½ teaspoonful vanilla flavoring

Cream butter and sugar, add eggs, milk, flavoring, and lastly, flour and baking powder sifted together. Bake and serve with Pudding Sauce No. 1.

FIG PUDDING

1½ cupfuls bread crumbs
1 cupful chopped figs
½ cupful chopped nuts
½ cupful sugar
½ cupful peanut or olive oil
½ cupful milk
1 egg
¼ teaspoonful salt
½ teaspoonful cinnamon
¾ teaspoonful baking powder

Pour the milk over the bread crumbs in a mixing bowl, add the beaten egg, then the sugar with baking powder stirred in, figs, nuts, oil, salt and cinnamon, stirring well together. Steam three hours. This fills one ordinary steamed pudding dish.

Use dates instead of figs, if preferred, and serve with Pudding Sauce No. 1 or No. 2.

In steaming puddings, breads, etc., when necessary to add water, be sure you add boiling water.

FLOATING ISLAND

2 cupfuls milk
2 eggs
4 tablespoonfuls sugar
1 tablespoonful corn starch

Place milk in double boiler and when at boiling point, add well beaten yolks, three tablespoonsfuls of the sugar, the corn starch smoothed into a little cold milk. Continue stirring till mixture thickens, remove from fire and pour into a dish. Beat the whites very stiff, add the fourth tablespoonful of sugar, and drop like little islands over the top of the custard, putting in the oven a few moments to brown.

One-half cupful chopped nuts may be sprinkled over the islands for a change.

STEAMED FRUIT ROLL

Roll biscuit dough as in making biscuits, spread with jam or marmalade, roll tightly like jelly roll and steam on a pie plate for about thirty minutes. Place in the oven about ten minutes. Serve with sauce.

GINGER PUDDING

¼ lb. ginger snaps
½ cupful raisins
milk
2 eggs
1 teaspoonful butter
2 tablespoonfuls sugar
pinch of baking powder

Break the snaps in small pieces and soak in enough milk to just cover them. Mix baking powder and sugar, and stir into beaten eggs, add butter, raisins, mix all together and bake. Serve with sauce.

BAKED INDIAN PUDDING

½ cupful molasses
1 pint cold milk
½ teaspoonful salt
½ cupful yellow corn meal
1 quart boiling milk

Stir the meal, then salt, into the boiling milk, and when nearly cold, add molasses and cold milk; bake slowly for three hours. Serve hot or cold with sweetened cream.

POTATO PUDDING

¾ cupful sugar
½ cupful chopped nuts
¾ cupful potatoes
1 tablespoonful melted butter
1 tablespoonful lemon juice
4 eggs

To the stiffly beaten whites add sugar, lemon and beaten yolks, and the other ingredients. Mix thoroughly. Steam two hours. Serve with hard sauce.

TAPIOCA PUDDING

⅓ cupful tapioca
4 cupfuls scalded milk
1 cupful milk
¼ cupful corn meal
¾ cupful molasses
3 tablespoonfuls butter
1½ teaspoonfuls salt

Soak tapioca two or three hours in water to cover it. Pour the scalded milk over corn meal, add molasses, softened butter and salt. Cook this mixture about twenty minutes in double boiler, drain water from tapioca, stir tapioca into the cooked mixture and pour into a buttered baking dish. Then pour the cold milk over this, being careful not to stir. Bake about one and one-half hours in a slow oven. Serve with sugar and cream.

VARIOUS SAUCES

BRANDY SAUCE No. 1

¼ cupful butter
1 cupful sugar
½ cupful milk
2 tablespoonfuls brandy
2 eggs

Cream butter and sugar, beat constantly and add gradually the brandy, beaten yolks, and milk. Cook in a double boiler till thickened, then stir in the stiffly beaten whites.

BRANDY SAUCE No. 2

½ cupful butter
1 cupful sugar
⅓ cupful hot water
1 tablespoonful brandy
1 egg

Cream sugar and butter, add beaten yolk, beating constantly while adding very gradually the hot water. Then add brandy and then the stiffly beaten whites.

BRANDY SAUCE No. 3

1 cupful sugar
¼ cupful hot milk
whites of 2 eggs
1 teaspoonful brandy

To the stiffly beaten whites, add gradually the sugar, then milk, beating well at same time. Flavor and mix ingredients in a dish set in another dish of hot, not boiling water.

One-half teaspoonful of any preferred flavoring may be substituted for brandy.

CREAM SAUCE

1 cupful cream
⅓ cupful sugar
½ teaspoonful flavoring
pinch of salt

To the stiffly beaten cream add sugar, salt and flavoring.

EASY SAUCE

⅓ cupful butter
1 cupful sugar
3 tablespoonfuls wine
3 eggs

Cream butter and sugar, add beaten yolks, and flavor. Then beat in the stiffly beaten whites. One-half teaspoonful flavoring may be substituted for wine.

HARD SAUCE No. 1

½ cupful butter
1 cupful powdered sugar
3 tablespoonfuls cream
2 tablespoonfuls sherry wine

Cream butter and sugar, adding slowly, beating constantly, the cream, till the mixture is light. Add wine or one-half teaspoonful any preferred flavoring.

HARD SAUCE No. 2

½ cupful butter
1 cupful sugar
white of 1 egg
½ cupful whipped cream
½ teaspoonful flavoring

To the creamed butter and sugar add the stiffly beaten white and cream alternately. Flavor.

HOT SAUCE

1 tablespoonful melted butter
1 tablespoonful flour
1 cupful tart fruit juice
sugar to taste

Smooth butter and flour and add juice and sugar. Cook till thickened.

PUDDING SAUCE No. 1

1½ cupfuls water
½ cupful sugar
butter size of walnut
2 tablespoonfuls flour
½ tablespoonful lemon flavoring

Measure the water into a small stew pan, smoothing the flour into a little of it in a cup. Boil the water in stew pan; when it starts boiling, dip some into the cup with the moistened flour, stirring rapidly. Pour from the cup into the pan, adding sugar and butter, stirring constantly till thick enough; then remove from fire, add flavoring and serve hot.

PUDDING SAUCE No. 2

½ cupful sugar
1 egg
3 tablespoonfuls hot milk
½ teaspoonful flavoring

Beat the beaten yolk with the sugar, add milk, beaten whites and flavor.

ABOUT MILK

TO TEST MILK

Put a bright steel knitting needle in the milk and if on withdrawing it, the milk runs off slowly, it is pure; if it runs quickly, the milk has been diluted with water.

Milk absorbs all strong odors, and should never be placed near them.

A pinch of soda added to a quart of milk before putting it on to boil, will prevent curdling.

When milk boils over, sprinkle salt on it to prevent the smell.

Usually when milk or foodstuffs burn on the kettle, if it is instantly set in a dish of cold water, the contents of the kettle may be removed without tasting burned.

When you wish to scald or boil milk, rinse the dish with cold water, pour the milk in immediately and it will not stick to the dish.

Sour milk is best when it sours quickly. If it is too thick, beat until light with an egg beater.

CREAM AND WHIPPED CREAM

EMERGENCY CREAM

½ cupful cold milk
1 cupful hot milk
whites of 2 eggs
1 tablespoonful butter
1 tablespoonful sugar
1 teaspoonful corn starch

To the stiffly beaten whites add sugar and corn starch, beat constantly and add gradually the cold milk. Heat a cupful of milk to boiling point, melting the butter in it, beating in the first mixture. When thickened like cream, remove from fire, strain, and set on ice.

This will not “whip” but is for use in place of plain cream on fruits, puddings, etc.

WHIPPED CREAM

Scald cream and set on ice till very cold, before whipping.

When cream will not whip, add white of an egg.

Dissolve a little gelatine in two teaspoonfuls of water and whip in with cream to prevent whipped cream becoming watery, after standing some time.

Always have cream as cold as possible, before whipping.

DELICATE CREAM

1 grated apple
white of 1 egg
⅓ cupful sugar
½ teaspoonful flavoring

Add apple and sugar to the stiffly beaten white, and flavor.

Use as a change from whipped cream on desserts.

DESSERTS

APPLE SNOW

2 cupfuls stewed apples
1 cupful sugar
whites of 3 eggs
¼ cupful chopped candied lemon peel
¼ cupful chopped raisins

Mix the stiffly beaten whites with the other ingredients, and serve with fresh sponge or white cake.

BANANA WHIP

6 bananas
whites of 2 eggs
¼ cupful sugar
½ teaspoonful vanilla flavoring

Crush bananas through a colander, beat in sugar, add flavoring, and stir in very lightly the stiffly beaten whites.

Turn into six sherbet glasses, place a bit of pineapple or other fruit on top with a spoonful of whipped cream. Serve very cold.

BANANA CREAM No. 1

6 bananas
1 cupful milk
½ cupful sugar
1 dessertspoonful corn starch
1 teaspoonful vanilla flavoring
1 egg

Slice bananas very thin and sprinkle with half the sugar. Put one-half the milk in double boiler and when at boiling point, add beaten yolk, one-half the sugar, and corn starch smoothed in remaining one-half of milk, stirring as it boils about a minute. Add well beaten white, flavor, and remove from fire. Do not pour over fruit till cream is cold.

Other fruits may be substituted for bananas.

BANANA CREAM No. 2

6 bananas
3 eggs
milk
2 tablespoonfuls butter
3 tablespoonfuls sugar
1 teaspoonful vanilla flavoring

Peel the bananas, mash, add enough milk to make a creamy mixture. Cream butter and sugar, add well beaten yolks, bananas, and stiffly beaten whites. Flavor, pour into moulds and bake about thirty minutes.

CRANBERRY WHIP

1 cupful cranberry sauce
white of 1 egg
¼ cupful sugar
¼ cupful chopped nuts

To the stiffly beaten white, beat in the sugar and sauce alternately, beating till very fluffy, then adding nuts.

FANCY CREAM

1 cupful milk
½ cupful chopped marshmallows
½ cupful chopped dates
½ cupful chopped nuts
1 dessertspoonful gelatine
¼ cupful sugar
½ teaspoonful vanilla flavoring

Heat the milk in double boiler, dissolve gelatine in it. Stir in marshmallows, dates, nuts and sugar, till mixture is smooth. Remove from fire, flavor, pour in mould or into small dishes and set on ice to cool.

May be served with whipped cream, jelly or any preferred addition.

MARSHMALLOW CREAM No. 1

1 cupful cream
¾ cupful chopped marshmallows
1 cupful grated nuts
½ teaspoonful flavoring

Cut marshmallows in small pieces with scissors. To the stiffly whipped cream add flavoring and pour over marshmallows in six sherbet glasses. Sprinkle nuts over top, and serve very cold.

MARSHMALLOW CREAM No. 2

1 cupful milk
½ teaspoonful flavoring
¾ cupful marshmallows, cut in small pieces

Heat the marshmallows in milk till melted to a cream. Add flavoring and serve cold in any preferred style.

MARSHMALLOW CUPS

Fill sherbet cups with a layer of chopped marshmallows, walnuts, and pineapple. Place on top whipped cream and a couple of small pieces of preserved ginger.

ORANGE CREAM

6 oranges
¼ cupful sugar
¼ cupful butter
1 dessertspoonful corn starch
3 eggs

Wash and cut oranges in half, remove juice with a lemon reamer, saving the skins. Smooth corn starch into the beaten yolks, add juice and cook with butter and sugar, in double boiler, till the mixture thickens. Then stir in very lightly the stiffly beaten whites and remove at once from fire. Cut the orange skins in scallops, with scissors, around the top, the inside scraped dry and brushed with melted butter, with sugar sprinkled over it. Pour each skin half full of cream and set in the oven for a few minutes to become firm.

PRUNE WHIP

1 cupful prunes
whites of 3 eggs

Stew prunes, put through colander, add stiffly beaten whites, bake in a buttered dish fifteen or twenty minutes. Serve cold with whipped cream.

SPANISH CREAM

¼ box gelatine
2 cupfuls milk
1 cupful sugar
2 eggs
½ teaspoonful flavoring

Dissolve gelatine in enough cold water to soften it, add it to milk at boiling point, stirring constantly. Then add well beaten yolks and sugar. Remove from fire and add well beaten whites and flavoring. Serve cold with whipped cream or any preferred sauce.

Cook in double boiler.

FRUITS

BAKED APPLES No. 1

2 quarts sliced apples
½ cupful sugar
¼ teaspoonful soda
⅛ teaspoonful cloves
⅛ teaspoonful cinnamon

Peel and slice apples that are rather tart, and put the two quarts in an earthen baking dish, stone jar or bean pot; mix all the other ingredients thoroughly, adding a little at a time to the apples in the dish, shaking the dish frequently to mix the contents. Bake slowly for five or six hours.

BAKED APPLES No. 2

Wash and core apples, fill the centers with preserves or marmalade, sprinkle with sugar, and bake. Serve cold with whipped cream, or with plain cream with a little flavoring to suit the apple filling.

Baked apples are good filled with raisins, dates and figs.

BAKED PRUNES

Soak dried prunes in cold water all night. Next morning (when baking bread is a good time), put them in an earthen baking dish or bean pot, cover with water, add sugar to taste, and let bake several hours.

APPLE SAUCE

Peel and cut in small slices as many tart apples as required. Just cover with cold water and when it boils, add sugar to suit the taste, and boil till sufficiently tender.

A few chopped dates may be added.

Or some finely chopped fresh lemon peel.

Or a little cinnamon.

Serving apple sauce with whipped cream and a few chopped walnuts is good.

FRIED APPLES

Peel and slice (not too thinly) tart apples. Dip in cold water, then in sugar, then place carefully in a wire basket and plunge into hot olive oil to fry till tender. Drain on brown paper, lay again in sugar, and arrange in any preferred style on a hot plate.

Nice to serve with Nut Roast.

CRANBERRY MOULD

To one quart of washed cranberries add one and one-half cupfuls water and simmer till the skins burst. Strain through a colander and boil again, adding, as soon as it boils, one cupful sugar. Simmer slowly till thick, and stir often.

CRANBERRY SAUCE

Wash one quart cranberries and simmer in one pint of water in a covered dish till the skins burst. Then add two cupfuls sugar and boil twenty minutes without the cover. Add a pinch of soda, but do not stir.

STUFFED DATES

Cut open dates lengthwise and remove seed. Fill the place of the seed with a nut meat and roll in powdered sugar.

CREAM DATES

12 dates
whites of 2 eggs
cold water
powdered sugar
½ teaspoonful flavoring

Remove seeds from dates. Measure an equal amount of water to the whites, beat whites stiffly, and add to the water with enough sugar to form a thick paste. Flavor, and fill in the date centers.

STUFFED FIGS

Steam figs until soft. When cool, cut lengthwise and insert one-half of a marshmallow and a walnut meat.

GRAPE FRUIT

Prepare the night before, by cutting in halves, loosening the juice by jabbing with a fork. Remove seeds, put over the center as much sugar as it will absorb. Add a few maraschino cherries, or a little wine if desired. To be eaten with an orange spoon and served for breakfast, luncheon or as a dinner salad.

Very artistic dishes may be made by cutting the grape fruit skins in pretty designs.

LEMONS

Keep lemons in a vessel filled with water, changing the water twice each week.

When lemons have become hard, cover them with boiling water in a covered dish, allowing them to remain two hours.

Lemons may be kept fresh for months by placing them on a flat surface and inverting a glass jar or tumbler over each lemon.

DRIED PEACH SAUCE

Remove the skins by letting peaches stand a few moments in hot water. Boil and sweeten to taste.

The skins may also be easily removed after soaking all night in cold water.

STUFFED PRUNES

Wash dried prunes, soak about three hours in cold water, drain, place in enough cold water to cover and boil ten or fifteen minutes, when pits may be removed. Then proceed as in directions for Stuffed Dates.

DOUGHNUTS

1 cupful sugar
1 cupful sour milk
⅓ cupful butter
4 cupfuls flour
2 eggs
½ teaspoonful soda
1 teaspoonful salt
½ grated nutmeg

Cream sugar and softened butter, add beaten eggs, half the flour, soda dissolved in a little water, spice, salt, and flour enough to form a soft dough. Turn on the moulding board and work in more flour if necessary to have mixture roll out one-half inch in thickness. Take one-half the entire mixture to roll at a time, cut with a doughnut cutter and fry in hot cooking oil. This makes fifty doughnuts.

A tablespoonful of molasses added to this recipe is good.

BAKING POWDER DOUGHNUTS

1 cupful sugar
1 cupful milk
½ cupful butter
4 cupfuls flour
2 eggs
2 teaspoonfuls baking powder
1 teaspoonful salt
1 teaspoonful vanilla flavoring

Cream sugar and softened butter, add beaten eggs, half the flour, flavoring, salt and more flour with baking powder sifted in. Stir in all the flour possible, turn on a moulding board, working in only enough flour to make the mixture roll into a soft one-half inch dough. Then proceed as in Doughnuts.

AS TO BAKING CAKES

Slamming the oven door will often cause a cake to become heavy.

A little flour sprinkled over buttered paper in cake tins prevents cakes sticking.

When creaming butter and sugar for cake, if the butter is pressed through a perforated potato masher, it is done very easily and satisfactorily.

Stale cake may be freshened by immersing quickly in cold milk and placing immediately in the oven for a few moments.

A wooden toothpick is good for testing cakes in the oven. If the wood comes out perfectly dry, the cake is done.

Raisins should be washed a day before using, placed in a wire basket and plunged quickly in a dish of boiling water. Spread on a platter or towel and dry.

Flavoring can be sprinkled over the cake dough after it is in the pan, in case of the flavoring being forgotten till then.

Stirring in lightly is usually the same as “folding” in. If a pan of water is placed in the oven your cake will never burn.

A piece of paper placed across the top of a pan of cake when first set in the oven, will prevent it from rising unevenly.

To remove a cake inclined to stick to the pan after baking, set the tin immediately on a thick cloth wrung from hot water and after five minutes, the cake can be turned out without breaking.

Chopped nut meats may be added to almost any cake, for a change.

Pour one-half the batter to fruit cake into the pan before adding the fruit, stirring fruit into the batter left in the mixing bowl, then pouring the mixture over that already in the pan, and fruit will not all sink to the bottom.

A cake without butter must be baked in a quick oven. Fruit cakes and most dark cakes should bake slowly.

If sour milk is used in baking, use one-half teaspoonful of soda to each cupful. If sweet milk is used, baking powder is the usual accompaniment, and should be one and a half teaspoonfuls baking powder to each cupful of flour.

ORNAMENTING CAKES

Crystallized mint leaves and violets and candied fruits can be formed into most artistic decorations for cakes. To fasten candles on cakes, push a hot hat pin or knitting needle in the bottom of candle, remove and put a wooden toothpick in while wax is soft. After the wax hardens around the pick the candle may be easily placed in position on the cake.

CAKES OF MANY KINDS

ANGEL CAKE

1 cupful sugar
¾ cupful flour
whites of 8 eggs
1 teaspoonful cream of tartar
1 teaspoonful almond flavoring
pinch of salt

Beat the eggs, add cream of tartar, then the sugar, beating constantly. Sift the flour three times, add salt and stir in as lightly as possible to the mixture, add flavoring and bake in unbuttered angel food tin from forty five to sixty minutes. When the top begins to brown, place over it a buttered paper.

IMITATION ANGEL CAKE

1 cupful sugar
1¼ cupfuls flour
½ cupful milk
whites of 2 eggs
1 teaspoonful almond flavoring
1½ tablespoonfuls butter
2 teaspoonfuls baking powder

Cream the butter and sugar, add milk, then the twice sifted flour with the baking powder sifted in, flavoring, and lastly stir the well beaten whites very lightly into the mixture. Bake in a buttered angel food tin.

APPLE CAKE

1 cupful sugar
½ cupful butter
1 cupful unsweetened apple sauce
1¾ cupfuls flour
1 cupful chopped raisins
1 tablespoonful boiling water
1 teaspoonful soda
1 teaspoonful cinnamon
½ teaspoonful cloves
½ teaspoonful salt

Cream butter and sugar, add apples, soda dissolved in the boiling water, salt, spices, and raisins well stirred in the flour. Bake in well buttered pan about forty five minutes.

COFFEE CAKE

1 cupful butter
1 cupful brown sugar
1 cupful strong cold coffee
½ cupful molasses
1 cupful chopped raisins
2 eggs
2 teaspoonfuls cinnamon
1 teaspoonful cloves
1 teaspoonful soda
3 cupfuls flour

Stir together the softened butter and sugar, add molasses, coffee, eggs, and soda dissolved in a little water. Stir spices into sifted flour with raisins or any desired fruit, stirring all together and baking from forty five minutes to one hour, according to depth of pan.

CHOCOLATE CAKE

1 cupful brown sugar
1 cupful milk
1½ cupfuls flour
2 eggs
1 tablespoonful butter
1 teaspoonful soda
½ cupful melted chocolate
1 teaspoonful vanilla flavoring

Cream butter and sugar, add half the milk, and the soda dissolved in one tablespoonful hot water. Melt the chocolate in small tin or granite cup or saucer over the fire, and stir into the mixture alternately with the flour, beaten yolks and flavoring. This makes two layers. Any preferred filling and icing may be used.

CREAM PUFFS

½ cupful butter
1 cupful hot water
1 cupful flour
3 eggs
pinch of salt

Pour the water in a stew pan, add the butter and boil till melted. Stir in flour, when well cooked in, remove from fire and cool. When cold, stir in one at a time the unbeaten eggs. Drop from a dessert spoon on buttered tins and bake about twenty minutes. For filling use—

½ cupful milk
½ cupful sugar
1 egg
1 teaspoonful corn starch
1 teaspoonful vanilla flavoring

Bring milk and sugar to a boil, add cornstarch previously dissolved in a little cold milk, then stir in the well beaten egg, flavor and when cool, fill into the split puffs.

DAINTY CAKE

1 cupful sugar
¼ cupful cocoa
½ cupful flour
whites 5 eggs
½ teaspoonful cream of tartar
½ teaspoonful flavoring

To the stiffly beaten eggs, add cream of tartar, sugar and cocoa, beating constantly. Then add vanilla and stir in the flour very lightly. Makes one large or three layer cakes.

DROP CAKES No. 1

2 cupfuls sugar
1 cupful molasses
1 cupful milk
2 cupfuls chopped fruit
6 cupfuls flour
1 cupful butter
2 eggs
1 teaspoonful soda
1 teaspoonful salt
1 teaspoonful each, cinnamon and cloves

Cream butter and sugar, add eggs, molasses, milk, part of flour, soda dissolved in little water, salt and spices, and fruit stirred first in the remainder of the flour. Drop from a teaspoon on buttered tins.

DROP CAKES No. 2

2 cupfuls sugar
1 cupful butter
1 cupful milk
flour
4 eggs
2 teaspoonfuls baking powder
1 teaspoonful vanilla flavoring

Cream butter and sugar, add milk and beaten yolks and sifted flour with baking powder sifted in, to make rather a stiff batter. Then add flavoring and the well beaten whites. Bake in buttered gem pans.

DROP NUT CAKES

1 cupful sugar
1 cupful chopped nuts
¼ cupful flour
1 egg
½ teaspoonful lemon flavoring
pinch of salt

To the well beaten egg, beat in the sugar and stir in the other ingredients. Shape into eighteen cakes about the size of an English walnut, put about two inches apart in a buttered tin and bake. Serve with lemonade, tea, or in any preferred way.

DRIED APPLE FRUIT CAKE

3 cupfuls dried apples (soaked over night in cold water)
2 cupfuls molasses
2 eggs
1 cupful sugar
flour
1 cupful sweet milk
¾ cupful butter
1½ teaspoonfuls soda
1 teaspoonful each cinnamon, nutmeg, cloves

Chop the dried apples slightly and simmer for two hours with the molasses; add sugar, milk, spices, butter, eggs, soda dissolved in little water, and flour enough for a stiff batter. Bake in steady oven.

FRUIT CAKE No. 1

2 cupfuls brown sugar
1 cupful sour cream or milk
1 cupful chopped nuts
1 cupful chopped raisins
flour
3 eggs
1 teaspoonful soda
1 teaspoonful cinnamon
1 teaspoonful cloves
½ teaspoonful nutmeg
1 teaspoonful salt
1 teaspoonful baking powder

Mix beaten eggs and sugar, add milk to which soda dissolved in little water has been added, nuts, salt, spices, flour in which baking powder has been sifted, and pour one-half this mixture into buttered pan, stir fruit into the other half and pour over first half in pan.

FRUIT CAKE No. 2

½ lb. chopped English walnuts
½ lb. chopped pecans
½ lb. chopped almonds
½ lb. chopped citron
1 lb. currants
1 lb. raisins
1 cupful warm molasses
½ cupful wine (or fruit juice)
1 cupful butter
1 cupful sugar
6 eggs
2 cupfuls flour
1 teaspoonful nutmeg
1 teaspoonful cinnamon
1 teaspoonful allspice
1 teaspoonful cloves
¼ teaspoonful soda
1½ tablespoonfuls orange juice
1½ tablespoonfuls lemon juice

Cream butter and sugar, add beaten yolks, molasses containing soda dissolved in little water, flour, spices, nuts and wine. Dip the fruits in flour, pour half the cake mixture in the buttered tin, stir the floured fruits into the other half of batter and pour over batter in tin. Steam one and one-half hours and bake twenty minutes, or bake slowly about two hours.

When cold, wrap in paraffin paper, or keep in a box with a fresh apple.

PRUNE FRUIT CAKE

1½ cupfuls sugar
2 cupfuls mashed prunes
2 cupfuls flour
¼ cupful butter
1 teaspoonful soda
2 teaspoonfuls cinnamon
1 teaspoonful cloves
2 eggs

Cream butter and sugar, add beaten eggs, prunes, spices, soda dissolved in water, flour, and bake in buttered pan, or make into layers.

GINGERBREAD No. 1

½ cupful butter
¾ cupful sugar
½ cupful molasses
½ cupful sour milk
2 cupfuls flour
1 egg
1 teaspoonful ginger
½ teaspoonful cinnamon
1 teaspoonful soda
pinch of salt

Cream butter and sugar, add molasses, milk, soda dissolved in little water, beaten egg, flour and spices. Bake in buttered pan.

GINGERBREAD No. 2

½ cupful sugar
½ cupful molasses
½ cupful sour milk
¼ cupful butter
1½ cupfuls flour
1 teaspoonful ginger
½ teaspoonful cinnamon
½ teaspoonful salt
1 teaspoonful soda

Mix as for Gingerbread No. 1 without the egg.

GOLD CAKE

1 cupful sugar
½ cupful butter
2 cupfuls flour
yolks of 6 eggs
2 teaspoonfuls baking powder
1 teaspoonful orange flavoring

Cream butter and sugar, add well beaten yolks, the flour with baking powder sifted in, and flavoring. Bake in buttered tin in medium oven.

GRANDMA’S BREAD CAKE

2 cupfuls bread sponge
1 cupful sugar
⅔ cupful butter
1 cupful warm milk
½ cupful chopped fruit
½ teaspoonful cinnamon
½ teaspoonful clove
flour

In the morning, after bread sponge from the night before has had a very little flour worked in and allowed to rise, take two cupfuls of this, stir in all the ingredients but the flour, adding just enough of that to make a soft dough. When this has risen to double its size, mould softly into loaves and bake in well buttered tins.

HERMITS

1½ cupfuls brown sugar
1½ cupfuls chopped raisins
2½ cupfuls flour
3 eggs
1 tablespoonful hot water
1 teaspoonful cloves
1 teaspoonful cinnamon
½ teaspoonful soda
1 teaspoonful baking powder

To the well beaten eggs add sugar, raisins, spices, soda dissolved in hot water, and baking powder sifted in with flour. Drop from a dessert spoon on a buttered tin and bake.

MARGUERITES

1 cupful chopped nuts
sugar
thin crackers
white of 1 egg
1 teaspoonful flavoring

To the stiffly beaten white, add sugar to spread, nuts and flavoring. Spread on the crackers and brown in the oven. Do not let stand long before serving.

PLAIN CAKE No. 1

¾ cupful sugar
½ cupful milk
1 cupful flour
1 egg
butter size of egg
2 teaspoonfuls baking powder
1 teaspoonful flavoring

Cream butter and sugar, add beaten egg, milk, flour in which baking powder has been sifted, flavor, and bake in buttered pan.

PLAIN CAKE No. 2

¾ cupful sugar
½ cupful sour milk
1 cupful flour
1 egg
butter size of egg
¼ teaspoonful soda
1 teaspoonful flavoring

Cream butter and sugar, add beaten egg, milk, soda dissolved in a little water, flavoring and flour. Bake in buttered pan.

SPONGE CAKE No. 1

6 eggs
2 cupfuls sugar
1 cupful boiling water
2 cupfuls flour
juice of 1 lemon
1½ teaspoonfuls baking powder

To the well beaten eggs, beat in the sugar, add lemon juice, boiling water and flour with baking powder sifted in. Bake in buttered pan. Angel food tin is good.

SPONGE CAKE No. 2

3 eggs
1½ cupfuls sugar
1¾ cupfuls flour
½ cupful cold water
1½ teaspoonfuls baking powder
1 teaspoonful vanilla flavoring

To the well beaten eggs, beat in the sugar, add water, flavoring, and the flour in which baking powder has been sifted. Bake in buttered pan. If this cake is to be iced, the white of one egg may be saved for use in icing.

Never stir sponge cake batter any more than is necessary.

WHITE CAKE No. 1

2 cupfuls sugar
½ cupful butter
½ cupful milk
1½ cupfuls flour
whites of 4 eggs
2 teaspoonfuls baking powder
1 teaspoonful rose flavoring

Cream butter and sugar, add milk, flavoring and the stiffly beaten whites, then flour, with the baking powder sifted in. Makes a good layer cake.

WHITE CAKE No. 2

½ cupful butter
1¼ cupfuls sugar
½ cupful milk
2 cupfuls flour
2 teaspoonfuls baking powder
whites of 5 eggs
1 teaspoonful almond flavoring

Cream butter and sugar, then stir in first milk, then flour till flour is nearly used, adding the last of it with baking powder sifted in, flavor, and stir in very lightly the whites, and bake in buttered angel food pan. This makes one medium size cake or two layers.

CAKE FILLINGS

1 cupful of chopped nuts, fruit or caraway seed may be added to any plain cake batter, changing it to a choice cake.

A good filling is made by adding chopped nuts or fruit to ordinary icing.

A little flour added to sugar in thickening icing is good.

CHOCOLATE FILLING No. 1

1 cupful brown sugar
yolk of 1 egg
2½ squares Baker’s chocolate
1 teaspoonful vanilla flavoring
3 tablespoonfuls milk

Stir sugar into melted chocolate, add milk, the beaten yolk, flavor, and cook till thickened in a double boiler. When cool, put between layers.

CHOCOLATE FILLING No. 2

1 cupful powdered sugar
whites of 2 eggs
1 square Baker’s chocolate
1 teaspoonful vanilla flavoring

To the stiffly beaten eggs, beat in the sugar, add melted chocolate and vanilla, mix thoroughly and put between layers.

FRUIT FILLING

¼ cupful chopped raisins
¼ cupful chopped citron
½ cupful chopped dates
½ cupful chopped nuts
½ cupful powdered sugar
whites of 3 eggs
1 teaspoonful vanilla flavoring

To the stiffly beaten whites, add sugar, then the remaining ingredients, and spread before cold.

LEMON FILLING

1 cupful sugar
juice of 1 lemon
1 egg

Add sugar and juice to the well beaten egg, and cook till thickened.

LEMON HONEY FILLING

1 cupful sugar
¼ cupful butter
yolks of 6 eggs
3 lemons

Wash, press out juice and grate rind of lemons, put in double boiler, add butter and sugar. When near boiling point add well beaten yolks, stirring constantly. Keep stirring till mixture becomes very thick.

This is good in sandwiches as well as cake.

MARSHMALLOW FILLING No. 1

½ lb. chopped marshmallows
2 cupfuls sugar
½ cupful water
whites of 2 eggs
½ teaspoonful vanilla flavoring

Boil water and sugar till it hairs, remove from fire and stir in stiffly beaten whites, then the marshmallows and flavoring, stirring briskly till cold. This quantity is sufficient filling for a three layer cake.

Chopped nuts may be spread over layers before adding filling, if desired.

MARSHMALLOW FILLING No. 2

1 lb. marshmallows
1 cupful sugar
⅓ cupful boiling water
½ teaspoonful vanilla flavoring

Boil sugar and water till it hairs, remove from fire, slowly stir in the melted marshmallows, add flavoring and stir till right consistency to spread.

NUT FILLING

2 cupfuls chopped nuts
1 tablespoonful melted chocolate
½ cupful sugar
2 tablespoonfuls cream
¼ teaspoonful butter

Mix all together thoroughly and put between layers.

NUT AND FRUIT FILLING

2 cupfuls chopped nuts
2 cupfuls chopped raisins
1 cupful citron
1½ cupfuls chopped figs
little wine

Put nuts and fruit through food chopper, and rub all together with enough wine to form a paste. Put between layers.

ORANGE FILLING

3 tablespoonfuls orange juice
1 tablespoonful butter
1 teaspoonful lemon juice
confectioner’s sugar

Heat juices and butter just enough to melt the butter, adding sufficient sugar for a thick filling.

TART FILLING

2 grated apples
2 eggs
juice of 1 lemon
1 cupful sugar

Let apples and beaten eggs come to a boil, beat in sugar and spread when cool.

ABOUT ICINGS

COLORED ICINGS

Use cranberry juice or pieces of beets for pink.

Grape juice makes violet.

Spinach makes green.

Yolks of eggs produce yellow.

Dip a knife frequently in cold water when spreading.

When icing runs down the sides of cake, a strip of paraffin paper pinned around, standing above the top, will prevent it. The paper may be removed when icing is cold.

BERRY ICING

About 8 crushed strawberries beaten with confectioner’s sugar till right to spread.

Any juicy berries may be substituted.

BOILED ICING

1 cupful granulated sugar
¼ cupful water
pinch of cream tartar
white of 1 egg
flavoring

Boil water and sugar about three minutes; beat the white of the egg slightly, and add half of the slightly boiled water and sugar, and a pinch of cream tartar, beating constantly. As soon as the remainder of the syrup will hair, pour it into the mixture and beat until cold. Flavor.

CHOCOLATE ICING No. 1

1½ cupfuls sugar
¾ cupful cream
¼ cupful melted chocolate
1 teaspoonful vanilla flavoring

Mix sugar, cream and chocolate, boiling four or five minutes. Remove from fire, add flavoring and beat till mixture thickens. Spread quickly over cake, frequently dipping knife in hot water.

CHOCOLATE ICING No. 2

Use any preferred rule for icing. Melt one-half cupful Baker’s chocolate by placing in dish over teakettle of boiling water, setting in a small dish inside of a larger one containing water boiling, or placing a small tin or granite dish over a gas burner turned low, or on a stove where it’s not too hot. Spread this melted chocolate over the icing, making an effect like chocolate creams.

A sprinkling of cinnamon in the chocolate is a pleasant change in flavor.

COCOANUT ICING

Use any preferred rule for icing. Stir in the shredded cocoanut, or press it carefully over icing before it hardens on the cake.

FRUIT ICING

Add one-half cupful chopped figs, raisins, or any desired fruit to any preferred icing.

MAPLE ICING No. 1

2 cupfuls ground maple sugar
1 cupful thin cream

Put the maple sugar through the food chopper, boil with the cream for fifteen minutes. Remove from fire and beat with an egg beater till thick enough to spread.

Walnut meats placed on an icing while soft, is a nice trimming.

MAPLE ICING No. 2

1 cupful maple syrup
confectioner’s sugar
½ cupful chopped nuts

Stir the sugar into the syrup till thick enough to spread; add the nuts or fruit.

MARSHMALLOW ICING

1½ cupfuls sugar
¼ cupful butter
½ lb. marshmallows
¼ cupful water

Melt the marshmallows in a dish set in a larger dish of water boiling. Boil sugar, butter and water till it hairs, add marshmallows and beat, till ready to spread.

NUT ICING

Add one-half cupful chopped nuts to any preferred icing.

ORANGE ICING

1 egg
1 teaspoonful cold water
½ teaspoonful orange flavoring
powdered sugar

To the well beaten egg add water and flavoring, beating and stirring in enough sugar to spread.

UNCOOKED ICING

¼ cupful cream
confectioner’s sugar
2 tablespoonfuls butter melted
1 teaspoonful flavoring

While beating cream, add gradually enough sugar for the mixture to spread. Then add butter and flavoring.

YELLOW ICING

yolk of 1 egg
juice of ½ lemon
1 tablespoonful water
confectioner’s sugar

Add the lemon juice to the beaten yolk, water and enough sugar to make it quite stiff.

COOKIES

If your cookies are inclined to burn, bake them on the pans turned bottom side up.

Place cookies in pans with a pancake turner.

Cookies take but a few minutes to bake.

Place cookies while warm in a cloth in a covered jar.

CHOCOLATE COOKIES

Use Cocoanut Cooky recipe, with the exception of changing cup of cocoanut to one cupful of melted chocolate.

COCOANUT COOKIES

½ cupful sugar
½ cupful butter
¼ cupful milk
1 cupful grated cocoanut
½ teaspoonful salt
½ teaspoonful lemon flavoring
1 teaspoonful baking powder
1 cupful flour

Cream butter and sugar, add milk, cocoanut, salt, flavoring, and baking powder stirred in with the sifted flour. Roll thin, cut out and bake.

FRUIT COOKIES

Use recipe for Cocoanut Cookies, substituting chopped fruit for cocoanut.

Place them when cold in a jar with paraffin paper between each layer.

GINGER COOKIES

2 cupfuls molasses
1 cupful butter
1 cupful sugar
2 cupful sour milk
2 eggs
1 tablespoonful ginger
1 teaspoonful soda
flour

Cream butter and sugar, add beaten eggs, milk, soda dissolved in little water, ginger, and flour enough for dough to roll thin. Cut and bake in buttered pans in quick oven.

GINGER SNAPS

1 cupful molasses
½ cupful sugar
½ cupful butter
1 tablespoonful ginger
1 teaspoonful soda
flour

Heat the molasses and stir in the sugar, add softened butter, soda dissolved in little water, ginger, and sufficient flour to make a thin dough. Roll, cut, and bake in buttered pans in quick oven, being careful not to burn.

OATMEAL COOKIES

1 cupful sugar
1 cupful butter
1 cupful sour milk
3 cupfuls flour
3 cupfuls oatmeal
2 eggs
1 teaspoonful nutmeg
1 teaspoonful cinnamon
1 teaspoonful soda
pinch of salt

Cream butter and sugar, add beaten eggs, milk, soda dissolved in little water, salt, spices, flour and oatmeal alternately. Roll and cut, or drop from a dessert spoon on buttered tins to bake.

PEANUT COOKIES

1 tablespoonful butter
2 tablespoonfuls sugar
2 tablespoonful milk
½ cupful flour
1 egg
½ teaspoonful baking powder
pinch of salt
2 cupfuls chopped peanuts

Cream butter and sugar, add beaten egg, milk, salt, peanuts, and baking powder sifted in with the flour. Roll thick and cut, or drop on buttered tins from a teaspoon.

Any preferred nuts may be used.

SUGAR COOKIES

2 cupfuls sugar
1½ cupfuls sour milk
1 cupful butter
2 eggs
flour
caraway seeds or flavoring
1½ tablespoonfuls boiling water
1 teaspoonful baking powder
1 teaspoonful soda

Cream butter and sugar, add beaten eggs, milk, soda dissolved in the boiling water, any desired flavoring, and baking powder sifted with flour enough to make dough roll out soft and thin.

Cut in any desired shape.

CHILLED DISHES

CURRANT CREAM

1 cupful water
½ cupful sugar
2 cupfuls currants
whites of 2 eggs
1½ tablespoonfuls gelatine
juice of 1 orange
juice of 1 lemon

Boil water and sugar, add gelatine dissolved in just enough hot water to cover it, orange and lemon juice, and currants that have been crushed through a strainer. Place on ice to chill, then mix in the stiffly beaten whites, place the mixture in a tightly covered mould and pack in ice to chill.

LEMON CREAM

2 lemons
1¼ cupfuls powdered sugar
5 eggs

To the well beaten yolks of the eggs, beat in the juice and grated rind of the lemons, sugar, let come to the boiling point and stir in lightly the stiffly beaten whites. When well stirred in, place in a mould and pack in or set on ice to cool.

NUT CREAM

2 cupfuls cream
½ cupful sugar
½ cupful chopped nuts
1 cupful chopped dates
½ cupful chopped figs
white of 1 egg
½ teaspoonful vanilla flavoring

To the stiffly whipped cream, stir in all the other ingredients, put in a mould, cover tightly and pack in a bucket with finely chopped ice and salt for several hours.

FREEZING ICE CREAM

Put ice and salt in the freezer and press pieces of newspaper all around the top, covering all with the ice sack. Turn the crank a few times, let stand fifteen minutes, then turn for about five minutes. After the cream is frozen, pack in pieces of newspaper very closely, instead of using more ice.

MAPLE ICE CREAM

2 cupfuls milk
1 cupful maple syrup
2 cupfuls cream
3 eggs
1 teaspoonful vanilla flavoring

Scald the milk in double boiler and add the syrup, then the well beaten eggs and cook till thickened. When cold, add the cream whipped. Freeze, and serve with small pieces of preserved ginger scattered over each dish.

PEACH ICE CREAM

10 large peaches
2½ cupfuls sugar
1 quart milk
1 cupful cream
1 teaspoonful pistachio flavoring

Mash the peaches with sugar, add the other ingredients, having each one very cold, mix well and put in freezer.

PISTACHIO

1 cupful sugar
1 cupful mashed strawberries
2 cupfuls whipped cream
green coloring
1 cupful milk
½ cupful pistachio nuts
1 box gelatine

Dissolve gelatin in a little warm water, to one-half of it add one-half the sugar, berries and one-half the cream. Stir chopped nuts in the scalded milk, let cool, add the remainder of the gelatin, sugar and cream, tint green with coloring purchased at drug or candy store. Then put one spoonful of first one, then the other mixture, into a mould and freeze.

PLAIN ICE CREAM

1 pint cream
1 pint milk
1 cupful sugar
1 egg
1 teaspoonful flavoring

Beat in sugar to thoroughly beaten egg, add the other ingredients and any preferred flavoring. Put in double boiler and get hot, but do not boil. When very cold, pour into freezer. This serves six people. The custard may be prepared the day before.

Fill sherbet glasses half full of vanilla ice cream, add to the top a spoonful of jam and over that a large spoonful of whipped cream.

Vanilla ice cream is nice served in half a cantaloupe. So is coffee ice cream.

SAUCES FOR ICE CREAMS

CREME DE MENTHE SAUCE

1 cupful cream
⅓ cupful sugar
mint flavoring
nuts
green coloring

To the stiffly whipped cream add sugar, flavoring and coloring (which may be purchased at drug or candy store). Serve the ice cream in sherbet cups, put the sauce on top and sprinkle with a few finely chopped nuts.

CHOCOLATE SAUCE

½ cupful milk
1 cupful sugar
4 tablespoonfuls melted chocolate

Mix milk, chocolate and sugar in double boiler, stirring till sugar is dissolved, then boiling till syrup hairs. Serve ice cream in sherbet glasses, pouring hot syrup over it.

STRAWBERRY SAUCE

Boil for ten minutes three-fourths of a cupful sugar and one-half a cupful of water. Put a pint of strawberries through a sieve. When syrup is cold, add the berries and one-half teaspoonful vanilla. Serve with vanilla ice cream.

GRAPE SHERBET

1 cupful grape juice
1 cupful milk
1⅓ cupfuls sugar
juice of 1 lemon

Allow the milk to become very cold in the freezer before adding the other portions, then freeze.

LEMON SHERBET

1 quart milk
2½ cupfuls sugar
juice of 2 lemons
juice of 1 orange

Strain orange and lemon juice, add sugar and melt over fire. When melted, set out to cool. Have the milk thoroughly chilled in the freezer and when the juices are cold, add to the milk and freeze in the usual way.

ICE SUBSTITUTE

If ice is not obtainable, put in a box about three feet square, coarse salt to the depth of five inches. Keep it moist to set milk, butter and food in.

To prevent dishes slipping when placed on ice in the refrigerator, first place a newspaper over the ice.

TO KEEP BUTTER WITHOUT ICE

Put the butter in a small pan, and set this small pan in a larger pan which contains enough water to reach the top of the butter pan. Put two tablespoonfuls of salt in this water. Place a flower pot in the water and after it has absorbed all it will hold, invert it over the butter. Re-soak the flower pot occasionally.

SERVING PUNCH ARTISTICALLY

Heat a stove poker and melt a small hollow in the center of a large block of ice. Keep punch ready to fill in this hollow as fast as it is used.

PUNCHES

CURRANT PUNCH

1 cupful cracked ice
½ cupful sugar
1 cupful currant juice
1 tablespoonful lemon juice
10 sprays fresh mint

Shake ice and sugar till sugar is dissolved, then add mint, pouring over it the lemon. Add currant juice and enough water to make one quart of this liquid. If too strong, add more water.

FRUIT PUNCH

1½ doz. lemons
1 doz. oranges
1 doz. bananas
10 quarts water
8 cupfuls sugar
1 pint canned raspberry juice
a few strawberries or cherries

Roll lemons and oranges to loosen juice, slice, slice bananas, add the other ingredients and ice, and serve from a punch bowl.

GRAPE JUICE PUNCH

juice of 6 lemons
juice of 2 oranges
1 quart grape juice
2 cupfuls sugar
2 quarts Apollinaris water
small pieces of pineapple

Boil sugar with enough cold water to cover it, till it resembles syrup. Let it get perfectly cold, then mix all but Apollinaris water in the punch bowl, adding that water just before serving. Have plenty of ice in the bowl.

RUSSIAN TEA PUNCH

1 quart strong tea
2 cupfuls sugar
1 quart Apollinaris
2 tablespoonfuls orange juice
⅓ cupful lemon juice
sliced orange, pineapple and cherries

Have all ingredients ice cold, mix and pour over ice in punch bowl just before serving.

TEMPERANCE PUNCH

5 lemons
1 cupful sugar
1 quart water
1 quart ginger ale
½ doz. sprays of mint

Slice lemons, cover with sugar and let stand one hour. Add water and ginger ale in equal proportions till strong enough to suit. Crush part of the mint sprays and add to the punch which should be poured over a block of ice in the punch bowl.

VIOLET PUNCH

1 cupful grated pineapple
4 cupfuls water
2 cupfuls sugar
1 cupful strong tea
fresh violets
2 quarts water
1 cupful grape juice
juice of 2 oranges
juice of 2 lemons

Cook pineapple in two cupfuls water fifteen minutes, strain through cheese cloth, add two more cupfuls water and sugar, and boil ten minutes. Let cool, add cold tea, two quarts of water and other ingredients, pour over ice in punch bowl and serve with two violets in each glass. Have the punch bowl surrounded by violets, if a dainty effect is desired.

WINE PUNCH

2 quarts wine
2 sliced lemons
3 sliced oranges
2 quarts Apollinaris
2 cupfuls sugar

Have all of these ice cold, mix and pour over ice in a punch bowl. Or use these ingredients—

2 quarts wine
1 quart champagne
1 quart Apollinaris

COLD BEVERAGES

FOR COLD WATER

Keep a large bottle of cold water with half a lemon over the top, in the refrigerator. By refilling when necessary, cold drinking water is always ready.

In case of emergency, water may be cooled by placing it in a tin vessel covered with a coarse wet cloth where a breeze blowing on it will cause it to cool, by evaporation.

CLARET CUP No. 1

1 quart claret
1 cupful sugar
rind of cucumber
1 liqueur glass brandy
1 liqueur glass curacoa

Mix all together, let stand thirty minutes, remove cucumber rind and add ice.

CLARET CUP No. 2

¾ cupful seedless raisins
1 quart cold water
2 cupfuls sugar
1 pint claret
2 quarts Apollinaris
1 4-in. stick of cinnamon
1 cupful lemon juice
1¾ cupfuls orange juice
sliced fruits

Simmer the raisins in the water thirty minutes. Strain, add cinnamon broken in small pieces, sugar, and half the lemon juice. Boil all together for five minutes. Then add orange and remainder of lemon juice, strain and let become ice cold. Put in the punch bowl a block of ice, pour the claret over it, then the mixture and then just before serving, the Apollinaris.

Put in small slices of fruits.

This is for a company of twenty five.

FRUIT COCKTAIL

Cut pineapples, bananas and strawberries in small pieces enough to fill one cup. Fill another cup with small pieces of grape fruit pulp, mix, and add

⅓ cupful sherry wine
¼ cupful brandy
½ cupful sugar
pinch of salt

Mix and pour over the fruit, set on ice and when cold, serve in cocktail glasses.

GINGER AND GRAPE BEVERAGE

Use equal parts of ginger ale and grape juice. Serve ice cold in cocktail glasses, with maraschino cherries on top.

A few small pieces of cracked ice may be in the glass.

ICED FRUIT JUICE

2 cupfuls sugar
juice of 1 lemon
2 quarts water
2 cupfuls raspberry juice
1 small grated pineapple

Mix and serve with ice in glasses.

ICED TEA

Into a large size granite tea-pot put six teaspoonfuls of tea, and pour on it three cupfuls of water that has just boiled about two minutes. Cover and stand in a warm place five minutes. Strain into any desired tea-pot, ready to pour into glasses half filled with cracked ice. A crushed mint leaf may be placed in each glass, and a little lemon juice added.

Half a dozen cloves added to tea leaves just before pouring boiling water on, gives a good flavor.

KUMISS

1 quart fresh milk
1¼ cupfuls warm water
1 tablespoonful sugar
⅓ cake compressed yeast

Dissolve yeast in water, and sugar in milk, stir all together, bottle and cork very tightly. Leave in a moderately warm place for six hours, then put in a cold place. Never fill bottles more than two-thirds full.

LEMONADE