The Progress Meatless Cook Book

	Page
Preface	7
Suggestions for Starting the Day	9
Weights and Measures	15
Yeast	17
Helps About Breads	19
Biscuits	26
Griddle Cakes	29
Cereals and Breakfast Dishes	32
Eggs	34
Cheese Dishes	40
Sandwiches	45
Soups	47
Vegetables	53
	Asparagus	53
	Beans	54
	Brussels Sprouts	57
	Cabbage	57
	Carrots	58
	Cauliflower	59
	Corn	59
	Cucumbers	60
	Eggplant	60
	Spinach	61
	Macaroni	62
	Onions	67
	Potatoes	69
	Protose	73
	Parsnips	73
	Green Peas	74
	Peppers	74
	Boiled Rice	75
4	Squash	76
	Tomatoes	76
	Turnips	78
	Mushrooms	79
Nut Recipes	63
	To Blanch Nuts	63
	Salted Almonds	63
	Chestnuts	64
	Nut Roasts	65
	Peanut Butter	66
Sauces, Relishes, etc.	81
Salad Combinations	84
Fruit Salads	90
Fritters	93
Pies	94
Puddings	103
Pudding Sauces	110
About Milk	113
Cream and Whipped Cream	114
Fruits	119
Doughnuts	123
Baking Cakes	124
Cakes	126
Cake Fillings	135
Icings	138
Cookies	142
Chilled Dishes	145
Ice Cream Sauces	148
Punches	150
Cold Beverages	153
Hot Beverages	158
Candies and Sweets	160
Jellies and Preserves	166
Canning in Jars	174
Canning Vegetables	176
Chutney, Catsup and Pickles	177
Wines, Flavorings and Vinegars	182
5Personal Comforts and Things Good to Know	185
Bathroom and Toilet	189
The Hair	192
Gloves, Parasols, etc.	194
Shoes and Rubbers	196
Hats, Feathers, Ribbons and Laces	199
Removing Stains	211
Furs	217
Disinfectants, Scents, etc.	219
Pests of Various Kinds	222
Flowers, Plants and Green Things	225
Bottles, Glass, Mirrors, etc.	230
Paper and Books	235
Coal, Stoves and Furnaces	237
Cleaning Metals, etc.	242
Cleaning Bric-a-Brac	247
Cleaning Compounds	248

This book is gotten up to meet the wants of young housekeepers who wish to use plain practical methods of keeping house in such manner that they do not spend all or even one-half their days in the kitchen; who wish to manage their household so sensibly that the feeling of drudgery is removed, and they can be “chief cook and bottle washer” if necessary, yet meet with a smile the husband coming for meals.

And for the “tired out” housekeeper who spends so much time planning and executing the family cooking and the serving of varied and elaborate meals, that she has no time to devote to the so-called recreations of life, frequently feeling obliged to give up everything to prevent a “complete nervous breakdown.”

If your children hear constant talk regarding food and its preparation, unless they learn better later on, they will most likely consider eating the chief thing in life. While every one must eat, let each one endeavor to make the preparation and the partaking of the daily meals a pleasure to the cook, and the manager of the cook. For unless a house is run on one or two “flat wheels” (as the streetcar men express it), there must be a manager.

We are independent beings, and we must decide our course for ourselves. If any of these things appeal to your thinking selves, use and enjoy them. If not, just 8ignore them, but, do not dictate as to the right or wrong of your neighbor’s using them. You remember Epictetus said “Does a man bathe quickly? Do not say that he bathes badly, but that he bathes quickly. For unless you perfectly understand the principle from which he acts, how do you know whether he is acting wrong.”

The aim in this book is not to present an immense variety of recipes, but a number of good, plain, wholesome dishes; with directions for using and not wasting ingredients.

The housekeeper need not be what is termed “stingy,” but it is criminal to waste, and statistics prove that no other nation is so prodigal as the American. So let the women, the rulers of the house, see to it that they are doing their part in benefiting mankind. “Charity begins at home.” Attend to yours.

You will find, by sometimes pleasant experience (sometimes the reverse) that rising before 6.30 o’clock summer mornings, and before 7 in winter, is conducive to a smooth day. Of course, this is under ordinary conditions and environments. You have time to “do” your hair and don a neat shirt waist or dressing jacket and skirt. If a plain tulle veil to match the hair in color is fastened lightly over the head, it does not look unsightly, and may be removed before luncheon, a curl or puff (as the style may be) added, if desired, and the hair found dressed for the day. It is also surprising how such a filmy, almost unseen, cover prevents dust entering the hair.

While breakfast is cooking, a carpet sweeper can be run over rugs in the downstairs rooms; the hardwood floors wiped with a “dustless duster” (which absorbs the dust and polishes at the same time), or with a dust cloth two feet square made by stitching old stockings together.

After breakfast, a few moments will suffice for the dusting of furniture and bric-a-brac, and the first floor is cleaned for the day.

All bath-rooms, wash bowls and toilets should then be 10left in absolute cleanliness, and hardwood stairs wiped with a dust cloth if necessary. In some houses, twice a week is sufficient to clean stairs and bathroom floors, and once in four weeks for cleaning windows.

If the work in a house is attended to regularly, there is never any need for the old fashioned “House Cleaning.”

THE KITCHEN SINK

If it is convenient, by all means have a row of brass hooks over the sink, on which to hang the following articles, viz:

A small three-cornered piece of zinc, each corner differing in shape, to use in cleaning corners of pans, etc. Have a hole in one corner to hang by.

A small stiff bristled brush for cleaning vegetables, with a screw-eye in one end to hang by.

A wire dish for holding laundry and toilet soap, and another for sapolio and a small piece of flannel (or cotton cloth).

A perforated dish into which to empty coffee grounds, etc., to prevent stoppage of the sink drain.

A medium size scrubbing brush with pointed ends for cleaning the sink with Dutch Cleanser.

A granite dish pan should hang or be placed near the sink, also a granite basin in which to wash vegetables.

11A sink should have boiling water poured in it each day, and if signs of stoppage occur, throw in a handful of copperas and usually the water poured in during the day will dissolve the copperas slowly and clean the pipes.

On a shelf near the sink it is well to keep a can of Dutch Cleanser, a package of borax, if the water is “hard,” and a package of pearline or similar powder.

THE KITCHEN FLOOR

The best linoleum is the most satisfactory and lasting cover for kitchen, pantry and back hall floors. It cleans beautifully with a scrub brush and naphtha soap, rinsing and wiping dry. Ordinarily, once a week is sufficient for scrubbing the kitchen, but the floor should be wiped or carefully mopped with a small mop at least every other day or oftener, if necessary.

For spots and stains difficult to remove from linoleum, Dutch Cleanser is almost a certain remedy.

THE KITCHEN TABLE

If possible, have what is termed a combination table, and have a tinner cover the top with zinc. On this all hot dishes may be set with no ill results, and it is most easy to clean. If you can enjoy the luxury of a kitchen cabinet, select one with a tall cupboard on top, as that uses space otherwise wasted. If not already zinc covered, have it done. The cost is small, and the comfort and time saving enormous. In the upper drawers in the combination table, you can keep whatever articles you wish. But somewhere, manage to keep a bunch of papers, for their 12use is manifold. When gathering the dishes preparatory to washing them, always crush several pieces of paper and wipe out grease; wipe off the table with paper when grease has been spilled; and wipe off the stove with paper. All this is a great aid to greater comfort in washing these things.

THE GARBAGE

In some cities a garbage collector calls on certain days, and a convenient way is to keep an old coal hod indoors (so as not to attract flies) with a newspaper in it, into which to empty garbage as it accumulates during the day. This can be easily emptied into an outside garbage can each night.

AROUND THE KITCHEN STOVE

Brass hooks are convenient for holding the following, viz: Dust pan, soft brush, and old whisk broom.

Asbestos plates or old shallow baking pans to invert under kettles to prevent burning.

Cover squares of old shoe leather with ticking or any material suitable for holders, leaving a space about three inches not sewed in one edge of cover through which to slip leather when cover is washed. Sew a brass ring to one corner to hang by.

Hem a square of ticking and attach a brass ring to hang by, to use in handling hot dishes about the stove.

For drying glass and silver, make towels of linen, to do away with lint. But nothing seems so satisfactory for drying china, as the soft towels made from flour and sugar bags, the one hundred pound size.

Knitted dish cloths of fine twine can now be purchased in any linen department for a few cents. They are durable and just right to handle.

OTHER HELPS

Have a small dish in refrigerator or other cool place, into which to drop egg shells which are washed before breaking eggs for cooking, and save for settling coffee.

Pieces of medium grade sandpaper tacked over a strip of board 4×10 inches, similar to a razor sharpener, is fine for whetting knives.

Always keep a pair of clean shears convenient for cutting orange and lemon peel, certain vegetables, etc.

And a steam cooker, if you can—a copper one, or it will rust out, and get it with two doors.

COOKING UTENSILS

A word to the wise: have plenty and proper dishes for cooking, and if you cannot purchase both dishes and bric-a-brac, by all means leave out the bric-a-brac.

WEIGHTS AND MEASURES

For convenience in using, measurements in this book are given in both cups and pints.

Flour is never used without being sifted, and measurements given mean after sifting.

A liberal pinch of soda dissolved in a little warm water and added to slightly soured yeast will sweeten it.

EVERLASTING YEAST

Peel and boil old potatoes, put through a colander, mix with the other ingredients with the yeast dissolved in a little warm water. Add the ginger the first time in starting the yeast, but not again. Let this mixture stand for three days before using. When you make bread, repeat the formula, omitting the yeast and ginger, add the ingredients to the first mixture and let stand over night. In the morning, stir it thoroughly, take out a pint to start your next yeast, sift the flour with the remainder, knead and put into pans. By noon the bread may be baked. This makes three loaves. Keep the yeast in a tight jar, and it will keep for about ten days in warm weather.

MAKING DRY YEAST

After mixing bread at night, the following morning take a large cupful of the light sponge and stir into it dry corn meal. Spread it out thinly to dry, stirring occasionally. When perfectly dry, like coarse powder, it is 18ready for use, and will keep indefinitely. Use about two tablespoonfuls for a medium size baking.

YEAST

Put the hops in cold water, let boil for five minutes and strain. Add potato, salt and sugar, boiling all together for five minutes. Have a yeast cake dissolved in a little warm water, and when the potato mixture is nearly cold, stir in the yeast cake and let rise.

When the temperature is too low for bread to rise well, set the bread pan on folded newspaper or something to prevent it getting chilled; an asbestos mat is good; cover the pan with towels and newspaper; a hot water bag filled with hot water and placed on top of these coverings, and the bag itself covered, is one of the best helps.

Knead the dough into loaves, let rise, work over again, let rise in the pans and bake.

If you mix bread dough with water, your loaves will stand a hotter fire than when mixed with milk.

If flour is warmed before mixing bread in cold weather, it will aid in the rising.

One cupful of liquid yeast is equal to one dried yeast cake or about three-fourths of a compressed yeast cake.

A little sugar sprinkled on the bottom of the oven helps brown the top of your loaves.

For sandwich making, bake the bread in one pound baking powder cans, filling them half full of the dough.

Some good cooks add one teaspoonful of glycerine to every four cupfuls of flour in making bread. It makes the dough “richer.”

KEEPING BREAD FRESH

As soon as bread is cold, put each loaf in a paper bag, 20putting the bags in an earthen jar with cover, or in a bread tin.

A dish containing a wet sponge set inside the bread tin is good. Of course, see that the sponge is kept sweet. And a cut apple inside the bread tin helps.

Bread wrapped in paraffin paper before being placed in the jar or box, keeps well.

STALE BREAD

Dip stale loaves in water, quickly removing to a hot oven for about ten minutes.

When not needed as bread, put stale pieces through the chopper and save every crumb in a receptacle covered with a cloth, not with a tight cover, to prevent mold.

CUTTING BREAD

Tie a piece of coarse white thread or common twine around the hot bread where you wish to cut. It cuts perfectly smooth and straight.

ENTIRE WHEAT BREAD

At night scald the milk, add water, sugar and salt and the yeast dissolved in a little of the warm milk and water. Stir in all possible of the whole wheat flour. Cover and keep in warm place till morning. Knead just enough to work into loaves to half fill bread pans, and when the loaves have risen to nearly the top of the pan, bake.

WHITE BREAD, ROLLS AND BREAD DOUGHNUTS

Dissolve yeast in ½ cupful lukewarm water. Stir butter, sugar and salt into the pint of hot water or milk, adding the cold water or milk after butter becomes softened, then add the yeast and all the flour you can stir in. Cover and keep in warm place till morning. Place on the floured moulding board, and knead just enough to work into three loaves, leaving a fourth loaf to work into rolls.

Place the three loaves in bread pans, cover, let rise, and bake. Take the fourth loaf, work in a second piece of softened butter, mould into rolls, place in tin to rise.

If the rolls are wanted later, place them in the refrigerator or cold place, till time to allow them to rise and bake.

BREAD DOUGHNUTS

Take one loaf of the bread mixture, dip a tablespoon first into hot cooking oil, then into this one loaf, and drop a small thin piece from the spoon into the hot oil ready for frying. They are fine with maple or sugar syrup.

RYE BREAD

Dissolve the yeast in a little warm water, and as soon as the hot liquids are simply warm, not hot, add them to the yeast; then stir in the sugar, softened butter, salt and flour; cover and keep in a warm place to rise over night.

Next morning, add rye meal until thick enough to work into loaves. Allow this to rise, then work it into loaves, place in bread tins, let rise again and bake. Makes two loaves.

BOSTON BROWN BREAD No. 1

Pour molasses into your mixing bowl, add the milk, then 23the soda dissolved in a little water, then meal and flour, and pour into two one-pound baking powder cans, put covers on tightly and steam three hours.

BOSTON BROWN BREAD No. 2

Mix as in No. 1, pour into a two quart granite basin, cover tightly (place a weight on cover if necessary), steam two and one-half hours, and bake ten minutes.

BROWN BREAD No. 1

Pour molasses and milk into your mixing bowl, add the soda dissolved in a little water, salt, the butter softened, flour and meal. Bake in ordinary oven.

BROWN BREAD No. 2

Have the raisins washed and dried the day before, then proceed as per Entire Wheat Bread recipe, adding the perfectly dry raisins in the last kneading.

GRAHAM BREAD No. 2

Dissolve soda in a little water and stir it in the sour milk, add molasses, salt and part of the flour and corn meal, softened butter, adding the raisins and remainder of flour and meal alternately.

ROLLS

One recipe is given under White Bread. If these rolls are molded and the pan placed in a dish of warm water, or in a gas oven with the flame turned very low, they will be ready for baking in from ten to twenty minutes.

A cupful of finely chopped nut meats added to the above recipe at the last kneading, is fine.

Use the recipe for Baking Powder Biscuit, roll very thin, spread with butter and sprinkle with chopped raisins, or nuts or both. Roll this dough tightly, like jelly roll, cut into slices, and bake.

PARKER HOUSE ROLLS

To the scalding milk add salt, sugar, a little flour and the softened butter. Dissolve the yeast cake in about half a cupful of lukewarm water, stirring into the milk mixture as soon as it is lukewarm, not hot. Add sufficient flour to form a soft dough. Knead till it is smooth, put back into mixing pan, cover and let stand in a warm place till light. Usually it becomes very light in two hours. Turn it on the bread board, knead a little more, roll and cut into pieces to shape into rolls. Spread half of the inside with butter, fold the other half over and press it down. Place these in a covered well buttered pan till they are twice their original size, and bake from ten to twenty minutes.

BAKING BISCUITS

BAKING POWDER BISCUITS

Sift the baking powder with the flour into the milk and the softened butter, add salt and sugar, roll to half inch in thickness, cut and bake.

By rolling the dough very thin, cutting small biscuits, placing one on top of another to bake, very convenient biscuits for buttering for parties and luncheons can be made.

GRAHAM BISCUITS

Stir the soda dissolved in a little water into the milk, add salt, sugar, a little graham flour, the melted or softened butter, and more graham flour till the liquid has absorbed all possible. Dip a dessert spoon into cold water, then into the dough, taking enough to make a small biscuit, place in a buttered pan, repeating till dough is all used. Bake about twenty minutes.

27Use same recipe for white biscuits by substituting white flour for graham, and two teaspoonfuls baking powder for soda.

MAPLE TEA BISCUITS

Into part of the flour stir half a cupful of milk, salt, then the softened butter and the balance of the flour with baking powder sifted in, and enough milk to make a soft dough. Add the maple sugar (ground by putting through the food chopper), roll about one-half inch thick, cut into biscuits and bake in a quick oven.

GRAHAM GEMS

Stir the flour gradually into the salted water. Stir very briskly for about five minutes and pour into hot gem pan. Makes 12 gems and takes about 15 minutes to bake.

MUFFINS

To the flour sifted with the baking powder, add the salt, the well beaten eggs and the milk. Drop from a dessertspoon into hot gem pans, and bake in quick oven.

To the beaten eggs add milk and salt, stir in flour, pour in hot buttered gem pans and bake about twenty minutes.

BAKED BUCKWHEAT CAKE

Into the sour milk, stir salt, soda dissolved in a little warm water and molasses; add buckwheat till the mixture is like cake dough. Bake about thirty minutes in a rather deep pan, serve in squares thick enough to cut in two and butter. This is a fine bread for winter luncheon.

JOHNNY-CAKE

To the beaten egg, add sugar, salt, corn meal and softened butter, then the milk, soda dissolved in little water, and the flour. Bake in buttered pan about twenty five minutes; makes a medium size loaf.

BAKING POWDER GRIDDLE CAKES

Add the beaten egg to the milk, stir in the salt, sugar and softened butter, and sift in the flour in which the baking powder has been mixed. Use enough flour to make a batter like that of cake.

In berry season, huckleberries, blueberries or raspberries added to the above griddle cake batter, are delicious.

Cold boiled rice and left over cereals may be stirred in almost any recipe for griddle cakes.

A little vinegar added to the sour milk batter of griddle cakes just before frying, is good.

BUCKWHEAT GRIDDLE CAKES No. 1

To the yeast dissolved in a little lukewarm water add the salt, molasses, a little warm water, a little flour, continuing to add flour and water till you have a thin batter. Keep in a warm place till morning, add a pinch of soda, 30fry and serve with butter and syrup, maple or sugar syrup.

SUGAR SYRUP FOR HOT CAKES

Into one cupful of cold water in a quart basin, stir all the granulated sugar that will dissolve. More sugar and water can be added as necessary to keep the syrup the right consistency.

BUCKWHEAT GRIDDLE CAKES No. 2

Pour the hot milk over the crumbs and when the mixture is just lukewarm, add the yeast dissolved in a little warm water, salt, and enough buckwheat flour to make a batter about like that of cake. Keep in a warm place till morning, add the soda dissolved in a little warm water, and the molasses. Fry, and serve as desired. If about one cupful of the batter is set aside, it can be used instead of yeast for the next making.

OATMEAL CAKES

Stir the oatmeal into the milk and let stand in a not too 31cold place over night. In the morning, add the sugar, salt, soda dissolved in a little warm water, and flour enough to make a batter like that of cake. Fry on a buttered griddle and serve with butter and syrup.

SOUR MILK GRIDDLE CAKES

Add the beaten egg to the sour milk, then stir in the salt, sugar, soda dissolved in a little water, the softened butter and enough flour to make a batter like that of cake. Fry and serve as prepared.

Bread crumbs or even corn meal with part flour may be used instead of all flour, or buckwheat, or graham flour may be substituted.

FRENCH PANCAKES WITH JELLY

Stir the flour into the beaten eggs, add the sugar, salt and milk. Stir thoroughly, fry, spread with jelly, and roll.

Many cooked cereals sliced cold, dipped in flour and fried, are fine served with syrup and butter.

CORN MEAL MUSH

Wet two cupfuls corn meal in one and one-half cupfuls cold water, stir in slowly three and one-half cupfuls boiling water and one-half teaspoonful salt. Cook at least one hour in double boiler. If cooked in a kettle, butter the inside first, to prevent sticking. Serve with syrup, or sugar and cream.

Cook enough mush to have some left to slice and fry. Dip the slices in white of egg to make crisp.

FRIED CORN MEAL MUSH

Cut slices about three-fourths of an inch in thickness from the cold mush, dip on a plate containing flour, and fry in butter. Serve with butter, syrup, or any desired way.

PLAIN AND FANCY TOASTS

BIRD’S NEST TOAST

Have buttered dry toast ready. Break each egg and leave 33the yolk in the shell. Add a pinch of salt to the white and beat stiffly. Arrange the beaten white on the toast, place yolk in center, put in the oven and cook to suit.

CHEESE TOAST

Butter slices of bread, lay on a thin slice of cheese or cover with grated cheese, and place in a pan in the oven, leaving just long enough for cheese to melt. Crackers may be similarly toasted.

DRY TOAST

Place slices of bread on clean top of hot range or on asbestos mat over gas stove, turning over to brown on upper side after under side is browned.

MARSHMALLOW TOAST

Cut bread in thin slices, butter, or spread with jelly, cut marshmallows in halves, place on top and put in oven for about two minutes, till the marshmallow is a bit browned. Serve immediately.

MILK TOAST

Stir flour smoothly in half the milk, heat the remainder of milk to boiling, stir in the flour and milk, add butter and salt, pouring over previously toasted bread. Serve hot. Bread is easily toasted by laying in a corn popper and holding over coals.

BEATING EGGS

A teaspoonful of cold water added to the white of an egg, makes it whip more quickly, as well as increase in quantity.

Add a pinch of cream of tartar while whipping white of egg, to keep from falling afterward.

TO PRESERVE EGGS

Add one quart fresh slaked lime to two gallons of water, pour into a cask and put in the eggs till ready for use. They will keep for months.

Or to three gallons of water add one pint fresh slaked lime and one-half pint table salt. Keep the eggs always covered in the brine.

EGG SUBSTITUTE

Unused yolks should be put in a cold place in an uncovered glass of water, where they will keep several days.

If a small piece of shell gets in a broken egg, take a piece 35of shell and the smaller piece will adhere to it, so it may be easily removed.

When a bit of yolk gets in with the white in separating the parts, touch the yolk with a piece of dry cloth and it will adhere to it.

BAKED EGGS

Soak the bread crumbs in milk with pepper and salt for an hour or more in a mixing bowl. Add the butter, stir well, and pour in a small deep bread pan. With a spoon, make six depressions the size of an egg, break the eggs into these hollows, and bake thirty minutes.

BOILED EGGS

Cover eggs in cold water, and remove after water has boiled two minutes if soft boiled eggs are desired, boiling longer for hard boiled.

Whenever soft boiled eggs are left over, boil them hard at once, so they may be utilized cold.

DEVILED EGGS No. 1

Boil the eggs fifteen minutes, and plunge into cold water 36as soon as taken from the fire, to set the whites. Cut eggs in two and mash the yolks, add cheese, vinegar, mustard, pepper, salt, and enough butter to make the mixture right to shape in the size of yolks. Place these in the whites to look like whole eggs. Wrap each one in a small piece of paraffin paper, and pack in a small box.

DEVILED EGGS No. 2

Proceed as in Deviled Eggs No. 1, substituting chowchow sauce from a pickle bottle for mustard, and chopped olives for cheese.

After making Deviled Eggs, try dipping some in egg and bread crumbs, frying in cooking oil.

EGG GRAVY

Add to the beaten eggs all the other ingredients, pour into a cold stew pan and stir constantly over the fire till of the right consistency. Serve from a gravy bowl on hot potatoes.

EGG OMELET No. 1

Smooth flour and water together, stir in the beaten yolks and salt, then stir in very lightly the stiffly beaten whites, and pour into a hot buttered pan. Shake the pan gently 37to keep the mixture from burning. As soon as brown on the bottom, fold it over and serve at once on a hot dish.

EGG OMELET No. 2

Beat the whites stiffly and set in a very cold place. Beat in with the yolks all of the other ingredients, add carefully to the whites and cook in hot buttered pan. As soon as the bottom of the mixture is a trifle set, lift the pan frequently to prevent burning. When the mixture is browned on the bottom, set in the oven to brown top.

FRUIT OMELET

Mix only enough of the fruit to just half fill a cup; run it through the chopper, add cinnamon and put all in a double boiler with the orange juice and let cook thirty minutes.

Beat eggs, add sugar and butter. Melt a second teaspoonful 38butter in a pan, turn in the mixture, letting it brown, continually lifting up the set part to let the uncooked run on the hot pan. When it is all set, pour in the hot fruit, fold over instantly and turn on a plate.

FRIED EGGS

Eggs fried in a hot pan in which a piece of butter is first melted, salt and pepper added, are relished by many.

A spoonful of flour sprinkled over butter in the pan ready to fry eggs, will prevent their sticking.

POACHED EGGS No. 1

Break each egg carefully in a dish of boiling water, into which a teaspoonful of vinegar has been stirred, remove in a draining spoon and season. Serve on buttered toast. Dried sliced bread dipped in milk and quickly removed and fried in butter, with a poached egg served on each slice, is nice.

Chopped olives mixed with one beaten egg, a little water, pepper and salt, fried brown, is a nice accompaniment to poached eggs.

POACHED EGGS No. 2

RAW EGGS

For one who enjoys it, an egg broken carefully into a 39glass, seasoned with salt, a few drops of lemon juice, vinegar or a little wine, and swallowed whole, is delicious.

Or, to a well beaten egg, fill the glass with cream or milk, a tablespoonful of sugar, and a sprinkle of nutmeg.

SCRAMBLED EGGS

Beat, add one tablespoonful milk, a little salt and pepper. Pour into a hot buttered frying pan and stir constantly, adding a bit of butter. Serve as desired.

BAKED CHEESE No. 1

BAKED CHEESE No. 2

Butter a deep pie plate, cover the bottom with a layer of cheese, then break over the cheese as many eggs as desired, sprinkle with pepper and salt, add another layer of cheese, then a layer of bread crumbs, and scatter over the top small pieces of butter. Bake fifteen to twenty minutes.

CHEESE BALLS

Thoroughly mix flour and softened butter, add cheese and beaten egg, salt and pepper, roll to one-half inch in 41thickness, cut with a small cutter and bake, or dip in a beaten egg with bread crumbs and fry in cooking oil.

Serve on lettuce leaves with a dressing made of equal parts olive oil and vinegar.

CREAM CHEESE

Use grated cheese (grate it by putting through the food chopper), season with salt and a dash of cayenne pepper, and moisten with sweet or sour cream. After standing a day or two, mould the mixture into balls and serve like cream cheese.

DUTCH OR COTTAGE CHEESE

Scald sour or buttermilk; as soon as the whey separates, pour it off, and let the curd drain in a strainer. When quite dry, add a little salt and enough sweet cream or milk to produce the right consistency to mould into balls. Cottage cheese may be moulded into various shapes, rolled in chopped parsley and used to decorate various salads.

CHEESE CUSTARD

Cook all together in a double boiler till like smooth custard, then pour into small buttered cups and bake ten minutes in a slow oven.

Cut bread very thin, butter, and lay in slices of cheese or sprinkle in grated cheese thickly, like sandwiches. Smooth flour in with beaten eggs, stir in milk and salt, dip sandwiches in and fry brown in a buttered pan.

CHEESE PUDDING No. 1

Mix in a bowl, cheese, flour, salt, pepper and crumbs, add the boiling milk, softened butter, yolks and stiffly beaten whites. Stir thoroughly, bake in a buttered dish twenty minutes, and serve hot.

CHEESE PUDDING No. 2

Mix together crumbs, salt, pepper, mustard and milk, put in double boiler, removing when hot to add cheese and beaten yolks. When cool, add stiffly beaten whites and cream. Fill baking cups half full, set in a pan of hot water, and bake fifteen or twenty minutes in a quick oven.

Mix cheese and softened butter thoroughly, add salt and pepper and sufficient flour to roll the dough very thin. Put in a buttered pan, draw a knife across the dough in sections one-half inch in width, and bake in quick oven.

CHEESE STRAWS No. 2

Mix part of flour, beaten egg and softened butter, add cheese, salt and pepper, and remainder of flour with baking powder sifted in. Roll thin, place in pan and mark into straws with a sharp knife. Bake quickly.

MACARONI AND CHEESE No. 1

Break the macaroni into inch pieces, boil thirty minutes and pour off water. Put olive oil in a stew pan, add onion and shake over fire till onion is soft. Add macaroni and tomatoes, heat thoroughly, stir in the other ingredients, cook for about ten minutes and serve hot.

Two cupfuls tomatoes are generally in one ordinary can of tomatoes. This serves ten people.

Prepare the macaroni as per directions in Macaroni and Cheese No. 1. After taking macaroni from the boiling water, butter a baking dish, put in part of the macaroni and cover it with milk and the corn starch smoothed in. Then sprinkle with half of the cheese, then the macaroni, then another layer of cheese, a little salt, and put in the oven to bake for about twenty minutes.

WELSH RAREBIT No. 1

Melt butter in stew pan, add cheese, and gradually the ale, stirring constantly. Break egg and stir in mustard and sauce, pepper and salt. Stir all together and cook for a few minutes, then pour over toasted bread.

If the mixture becomes stringy or curdled, add a pinch of soda to make it creamy.

WELSH RAREBIT No. 2

Melt butter in cooking dish, add cheese, then beaten egg and other ingredients, stirring constantly. Pour over toasted buttered bread. Serves five people.

ABOUT SANDWICHES

Bake bread in baking powder cans. Butter cans and fill one-third full when dough is to be baked with the covers on (which makes a tender crust), and one-half full when it is to be baked without covers.

When necessary to make sandwiches some time in advance of their being eaten, wrap them in a cloth wrung out of hot water and put in a cool place.

HERB SANDWICHES

Mix chopped lettuce, pepper grass, watercress and peppermint with mayonnaise dressing.

VEGETABLE SANDWICHES

SANDWICH FILLING COMBINATIONS

Many people like cayenne pepper sprinkled on bread and butter sandwiches for evening refreshment.

If soup is too salty, add a few slices of raw potato and cook a few minutes longer for the potato to absorb the salt.

NUT STOCK FOR SOUPS

Put two cupfuls of mixed chopped nuts in a stew pan with one quart of water and let them stew slowly for two hours, then strain and remove the water for stock.

SOUP BASIS

Water drained from boiled rice and from all vegetables, is used as a basis or “stock” for soups.

CROUTONS

Cut rather dry bread into one-half inch slices, and cut them into small pieces. Put in a pan in the oven to brown. Place half a dozen or more pieces on each plate of soup just before serving.

Wash asparagus and cut off the tips. Put the stalks in cold water and boil till tender. Put them through a colander, then put back in the water they boiled in. Heat milk to the boiling point and stir in the butter and flour smoothed together. Boil ten minutes, pour into the asparagus, season, add cream and the asparagus tips which have been boiled by themselves in cold water till tender.

A spoonful of whipped cream is nice on almost any soup, added just before serving.

BEAN SOUP

Take as many stewed or baked beans as desired, put through a colander, add as much water as wished and boil about ten minutes. Add butter size of an egg to a small kettle of soup, season with salt and pepper. Make the soup as thick as desired and just before taking from the fire, stir in about a cupful of milk. A few sprigs of parsley on each plate of soup is pleasing.

CREAM OF PEA SOUP

Put peas and onion in cold water to cover them, and boil 49fifteen minutes. Heat the milk in double boiler. Smooth butter and flour together and gradually pour the hot milk on the mixture, pour it all in double boiler and heat. Take the onion from the peas and run them through a strainer, add them to the milk mixture, add salt, pepper, oil and cream, and keep at boiling point ten minutes.

PLAIN POTATO SOUP

Peel, and cut in very thin small pieces three medium size potatoes. Put one-fourth cupful of butter in a soup kettle and let it melt and brown, but not burn. Turn the potatoes on the butter and stir till most of the butter is absorbed, for about fifteen minutes, being careful not to let the mixture burn. Add one cupful of cold water and let the potatoes come to boiling point and boil five minutes. Then add, gradually, one cupful of milk and as soon as it reaches the boiling point, add one tablespoonful of flour smoothed in three-fourths of a cup of milk, one teaspoonful of salt and a pinch of pepper. Remove from fire and serve.

QUICK SOUP

Put tomatoes, water, salt, onion and mace to boiling point, and add flour and butter smoothed together. Stir constantly till the mixture boils, run through a sieve, heat and serve with croutons.

Salsify is the vegetable oyster. Scrape the salsify, cut in small pieces to fill a quart measure, put immediately into cold water. Cook till tender, being careful not to burn it, put through a colander, add one quart milk, butter size of egg and one-half teaspoonful salt. Let come to a boil and remove from fire.

TOMATO SOUP

Wash, peel, and cut the tomato and cucumber in small pieces to make one quart. Boil with the other ingredients for twenty minutes, put through a strainer.

Warm the butter and smooth in the flour, add salt and soda dissolved in a little hot water, stirring constantly, add gradually the hot soup, let come to a boil, and remove from fire.

VEGETABLE SOUP

Peel potatoes, turnip and onion, scrape the carrot, slice 51each very thinly, put into the cold water and boil one hour. Pour boiling water over the rice in double boiler, cook till partly done, then add to the vegetables that have been cooked one hour, and put in the other ingredients and cook one more hour.

CORN CHOWDER

Cut the kernels from about a dozen ears of corn and put through the food chopper. Slice the potatoes very thinly. Put the oil in the kettle, and stir the onions in it for about five minutes, then put in a layer of corn, then potatoes, sprinkling each layer with salt and flour, adding the layers till vegetables are all used. Then just cover with boiling water and let cook for thirty minutes, turn in the hot milk and serve hot.

NUT CHOWDER

Put the nuts with the water and stew slowly for two hours, then strain. Peel and cut in thin slices potatoes, turnips and onions. Put the oil in a soup kettle, then add 52a layer of potatoes, one of the turnips and onions, sprinkle in a little thyme, sweet marjoram and salt, and then add a layer of nuts, then potatoes, turnips, etc., till the ingredients are all used, and finally pour on the boiling hot water strained from the nuts. Cook about twenty minutes, and stir in the flour which has been gradually smoothed into the milk, and the peanut butter. Serve hot. Makes four plates.

BAKED ASPARAGUS

Cook the asparagus and parsley together in a stew pan, same as Boiled Asparagus. When tender, remove from fire and stir in the well beaten eggs. Smooth the flour in part gradually adding all of the milk, and pour over asparagus in stew pan over fire, add butter and salt and when well mixed, but not boiling, turn into a buttered baking mould, set the mould in a pan of hot water and bake until firm. Serve with melted butter.

BOILED ASPARAGUS

Cut off the tough ends of the stalks, scrape the stem and leave the asparagus in cold salt water thirty minutes. Tie in a bunch, put upright in a kettle holding enough water to reach to the tips. Cook till the stalks are tender, and the tips will be done just right. Serve with butter, pepper and salt, or on toasted bread, or with a cupful of hot cream or milk poured over it.

BAKED BEANS

Soak the beans in cold water over night. In the morning, 54drain off the water, put into cold water, let boil fifteen minutes, drain off, put again into cold water and boil second fifteen minutes, and repeat a third time. Be sure the beans are put in very cold water each time. After the third boiling, pour off the water, cover with cold water, stir in the other ingredients and boil ten minutes. Then pour into a bean pot and bake all day, adding boiling water if the water bakes out. Leave off the cover ten minutes before finishing the baking.

They may be baked at two different times, if the oven is being used two successive half days.

A cupful of cream stirred in during the last hour of baking is a delicious addition.

A half teaspoonful of mustard and a half cupful of butter instead of a fourth cupful, omitting the nuts, but using the other ingredients, makes a nice dish.

In winter, set the beanpot on the ledge or shelf inside your furnace door. In the summer, if possible, bake in a fireless cooker, leaving in four hours. Re-heating for ten minutes and putting in the cooker for another four hours.

BEAN CROQUETTES

Put the beans through a colander, work in the other ingredients, 55shape into small croquettes, roll in crumbs, dip in the beaten egg, roll again in crumbs and fry in deep cooking oil.

BEAN HASH

Put two cupfuls baked beans through a colander, add four cupfuls chopped cooked potatoes, mix, put in a frying pan with a little water and butter size of an egg, season with pepper and salt, stir and heat till of the desired consistency.

BAKED LIMA BEANS

Soak one cupful dried lima beans over night. Next morning, drain and cover with boiling water. Let them cool, drain, cover the second time with boiling water, cool and repeat for the third time. Slip off the loosened skins, put the beans in a baking dish, cover with hot milk, sprinkle with salt and pepper, cover and bake for two hours. Remove the cover after about one hour’s baking, add two tablespoonfuls of butter in small pieces, scatter over the top of the beans, and complete baking with the cover off.

FRESH LIMA BEANS

Shell and put in boiling water and boil till tender. Drain off the water, add one-fourth cupful butter to an ordinary kettle of beans, season with salt and pepper, and serve hot.

STEWED BEANS

Prepare as for Baked Beans; after the third boiling, put again in cold water and stew till tender.

56Beans continue to improve by warming over. Put them in a buttered frying pan, with a little water, cover a few minutes, stir to prevent sticking and as soon as heated, remove from fire.

SUMMER BEANS

Wash, cut in small pieces, cover with boiling water and cook till tender. Drain off water and season with butter, pepper and salt.

BAKED BEETS

Scrub thoroughly after green tops are removed, and place in oven to bake till tender.

BOILED BEETS

Scrub and wash the beets after green tops are removed, place in cold water, let boil till tender, remove from fire, drain, immerse quickly in cold water to make skins peel easily. Peel and serve with butter, pepper and salt.

BEET HASH

Use boiled beets and boiled potatoes in the proportion of two cupfuls chopped potatoes to one of beets. Mix, and put in a buttered frying pan with a little water. Add butter size of a walnut to each cupful of the vegetables, season with pepper and salt, and stir and cook till not too moist.

Pick off the old leaves and wash the sprouts. Put a pinch of soda in a little boiling water in a kettle, turn in the sprouts, adding boiling water to cover. Boil until tender, drain, add butter, and season with pepper and salt.

BAKED CABBAGE

Hollow out the cabbage, and fill with the dressing well stirred together. Place in a bag tied at the top and boil about one hour. When done, remove from bag, add a few small pieces of butter on top, and serve hot. Egg plant may be cooked as above.

BOILED CABBAGE

Remove the outer leaves till those exposed are clean and fresh. Wash, cut in pieces and put in cold water in a kettle with a little salt. Boil about thirty minutes, drain and serve with this—

CREAM SAUCE FOR VEGETABLES

Smooth the flour into just water enough for it to be pasty, add a little of the milk, heat the remainder milk in a 58double boiler and add flour mixture, stirring constantly.

When very hot, not boiling, add the other ingredients, heat for a few moments and remove from fire.

Place a piece of bread in the kettle with boiling cabbage to do away with the odor.

CARROTS

Always soak carrots in cold water three or four hours before using. And always cut them in slices when they are to be served in creams, because the outer part is richer in flavor than the center.

BOILED CARROTS

CARROTS WITH DRESSING

Wash, scrape and cut the carrots into thin slices. Cover with boiling water in a stew pan and cook till tender. Drain off the water and return to fire, adding the butter and seasoning. Smooth the flour into a little milk gradually adding all of it, and stir it into the carrots, letting all come to boiling heat, then remove from fire.

Always soak cauliflower in cold water one hour before boiling in salted water about thirty minutes. Place it head down in the kettle, and be sure it is all covered with water.

CELERY

Wash the stalks after breaking them apart, leave part of the green tops on, put in cold water for an hour, and dry quickly on a soft towel before serving.

CORN

BOILED CORN

Husk the corn, cut off any brown ends or spots, put in cold water, and boil for ten or fifteen minutes.

CORN IN MILK

With a sharp knife, cut the kernels from boiled corn, place in a stew pan, cover with milk, add butter size of an egg, pepper and salt, heat to boiling point, and serve.

CORN IN TOMATOES

Wash, peel and scoop out the centers of firm tomatoes, turn down and drain for a few minutes, then fill with a 60mixture of uncooked sweet corn kernels cut from the ear, a few chopped mushrooms, one-half teaspoonful of butter, and pepper and salt for each tomato. Pack closely in a buttered pan and bake for about thirty minutes.

FRIED CORN CAKES

Add the beaten yolks to the milk, salt and corn. Stir in a cupful of flour containing the baking powder, then a little more flour to make a stiff batter, and stir in very lightly the stiffly beaten whites. If more flour is needed, stir it in carefully. Fry on a hot buttered griddle and serve with syrup or molasses.

CUCUMBERS

Wash, peel and slice cucumbers, soak in cold salt water one hour, drain, put on a cloth to dry, and serve cold.

EGG PLANT

Wash, peel and cut into slices about three-fourths of an inch in thickness. Soak in salted water for an hour. Put a heavy earthen dish on the slices to keep them under water. Remove from the salt water, dip in egg, then in flour and fry slowly in a buttered frying pan. Use butter enough to prevent the slices sticking. Cover part of the time. Turn them to brown on the other side, using a pancake turner. Serve hot. Egg plant may also be baked like cabbage.

Save leaves of celery, parsley and other herbs, and dry in the warming oven. When thoroughly dry, pack away in glass jars to have ready for flavoring soups and vegetables.

A pinch of soda in the water in which green vegetables are boiled, is a help to keeping color.

When root vegetables have withered, to revive them, slice off the ends, then put the vegetables in cold water, leaving them for several hours.

If a small piece of charcoal is placed in the vegetable kettle, disagreeable odors will be removed, and vegetables not injured.

SPINACH GREENS

Wash spinach very carefully in at least three waters to remove all dirt. Cook in boiling water till tender, drain and season with butter, pepper and salt.

WATER CRESS GREENS

Wash, leave out the large stems, and put the other pieces in a kettle of boiling water to cook thirty minutes. Drain well, and season with butter, pepper and salt.

LENTILS

Soak dried lentils in water over night, drain and put in a kettle with plenty of cold water and cook till tender. Drain, add butter, and season with pepper and salt.

Break macaroni into inch pieces, boil thirty minutes, drain and put one-half of it in a buttered baking pan about the size of a bread pan. Cover with milk, put one-half the corn over it, add the remainder of the macaroni, then the last of the corn. Scatter a few bits of butter over the top, sprinkle with salt and bake.

MACARONI AND RICE

MACARONI WITH CREAM SAUCE

Break macaroni into inch pieces, put in boiling water to cover, boil thirty minutes and drain. Then cover it with cold water and put on the fire to boil fifteen minutes. Smooth the flour into a little milk gradually using all of it, add butter and salt, and stir into the macaroni, removing from fire as soon as mixture thickens.

TO FRESHEN STALE NUTS

Remove shells and soak over night in equal parts of water and milk, then dry in the oven, being careful not to burn.

TO BLANCH NUTS

Remove shells and pour boiling water over the nut meats. Allow them to soak a few minutes, then rub a few of them in a coarse crash towel and if the skins do not loosen readily, let them soak till they do.

TO CRACK NUTS WHOLE

Pour boiling water over nuts, boil for ten or fifteen minutes, remove from fire, let cool, and crack.

SALTED ALMONDS

Blanch the nuts, dry them in a towel, place them in a shallow pan and pour over them a teaspoonful of olive oil, stir them about, sprinkle with fine salt and put them in the oven to become light brown.

BOILED CHESTNUTS

Put in boiling water and cook till mealy. Serve in individual saucers, the nuts to be opened with sharp knives. The nuts may be sprinkled with salt.

Cut a slit in the shell of each nut and leave them in boiling water till the shells are easily removed. Put the meats in boiling water and cook till soft. Drain off the water, put the nuts through a potato masher, return to the kettle and stir in a little butter and salt. Serve hot like mashed potatoes.

NUT HASH

Take two parts chopped cold boiled potatoes and one part chopped nut roast. Mix well, put in a frying pan with small piece of butter and a little water. Cover for a few minutes, then remove cover, sprinkle with pepper and salt, stir till of the desired consistency, and serve hot. Chopped nuts may be added, if desired. Serve with sliced raw onions, or catsup.

NUT ROAST No. 1

Soak crumbs in milk for about one hour, stir in the beaten eggs, and seasoning, then add the chopped hard boiled eggs, nuts and rice. Press into a pan to shape, then turn into a buttered baking tin and bake from forty five to sixty minutes.

Soak crumbs in milk for one hour, add the other ingredients and mix thoroughly. Press into buttered baking powder cans, filling two-thirds full, steam three hours, remove covers, and serve hot, or let stand till cold, slice, dip in egg, then in bread crumbs, then again in egg and fry in a buttered frying pan. Serve with catsup.

NUT ROAST No. 3

Soak crumbs in milk, stir in nuts, beaten eggs and seasoning. Press the mixture into a pan to mould it into the desired shape, then turn it into a buttered baking pan and bake from forty five to sixty minutes.

NUT SCRAPPLE

Moisten the meal and hominy in cold water, then stir in gradually the boiling water, and cook in a double boiler till like mush. Then stir in the nuts and pour into a buttered 66baking tin. Set aside to cool. When cold, slice and fry in butter. Serve on a platter with green garnishings for a dinner dish.

ALMOND NUT FORCEMEAT

Add cream to beaten yolks. Blanch and chop the almonds to fill two-thirds of a cup and mix with the white of one egg. Stir crumbs and melted butter in a mixing bowl, add oil, then nuts, then the cream and yolk mixture, nutmeg, and finally the stiffly beaten whites. Press into a mould and bake carefully, or form into small balls and fry five minutes, and serve around a roast.

PEANUT BUTTER

Shell peanuts and remove inner skins. Put them through the finest chopper several times, and mix with olive oil till like a very thick cream, and keep in a covered glass jar.

BAKED ONIONS

Soak bread crumbs in cold milk one hour, then add the hot milk with butter melted in, beaten yolks, salt, pepper and onions. Mix thoroughly, then stir in very lightly the stiffly beaten whites, turn into a buttered baking dish and bake forty five minutes. Serve hot.

To remove the smell on the hands after peeling onions, hold the hands immediately under cold running water. Hold the paring knife there too.

BOILED ONIONS

Wash, remove outer skin, and put into cold salted water to boil till tender. When done, drain off the water, cut into pieces in the kettle with a spoon, add butter, salt and pepper.

FRIED ONIONS

Wash, peel and slice the onions very thin, and put them into a hot frying pan containing butter. Stir them enough to keep from burning, and cook till browned. Lift from 68the pan with a skimmer to remove the melted butter, and season with salt and pepper.

RAW ONIONS

Wash, remove the outer skin and slice. Season with salt, pepper, and vinegar, if desired.

They may also be served with French dressing, and are fine with sliced cucumbers and tomatoes.

BAKED POTATOES

Wash them, wipe dry, and rub over with a little oil or butter. They will bake beautifully.

If potatoes are immersed in hot water before boiling, they may be easily peeled.

To prevent discoloration, peel them and let stand an hour in cold water, before boiling.

BOILED POTATOES

NEW POTATOES

New potatoes must be washed and scraped (not peeled), and put to cook in boiling salted water. When tender, drain off the water, add butter (size of an egg to a small kettle full), a cupful of cream into which is smoothed a teaspoonful of flour (or a cupful of milk with one and 70one-half teaspoonfuls of flour), and a little pepper. Let come to a nice boil and serve.

Instead of scraping new potatoes, let them boil a while till the skins are ready to peel off, peel them and put in the oven to bake.

BOILED SWEET POTATOES

Wash the potatoes, cut out any bad spots, cover with cold water in a kettle to boil about thirty minutes. Drain off the water, scrape the peel off, putting each potato immediately back in the covered kettle to keep hot till all are peeled.

To be eaten with butter and salt, or mashed on the individual plates and eaten with plenty of cream or milk, with a spoon.

POTATOES AND CHEESE

Stew sliced potatoes till well done. Drain the water off and turn potatoes into a sauce pan and add chopped cheese. Stir constantly till cheese is melted, and the mixture is like creamed potatoes. Sprinkle with salt and pepper.

FRIED POTATOES No. 1

Wash and peel potatoes and slice very thinly. Make a paste by mixing baking powder and flour, adding milk 71enough to make it smooth, salt, and stir in the sliced potato. Fry in deep cooking oil, drain on clean brown paper and sprinkle with parsley.

FRIED POTATOES No. 2

Slice cold boiled peeled potatoes, heat a teaspoonful of butter in a frying pan, place potatoes in pan, sprinkle with salt and pepper, and cover. Cook a few minutes, remove cover, add a little more butter, turn them to brown on other side, cover for a minute or so, till done.

LYONNAISE POTATOES

Cook one and one-half tablespoonfuls butter and the onion for five minutes. Cook the melted butter, potatoes, pepper and salt, until the potatoes have absorbed the butter, then add the onion mixture, stir well and add parsley.

MASHED POTATOES

Boil peeled potatoes; when done, drain off water, add butter size of an egg, pepper, mash with a potato masher, and add milk enough to make creamy. Or, after water is drained off, put through a perforated potato masher and with a large spoon, beat in butter, pepper and milk. Beat in one or two teaspoonfuls of baking powder when mashing potatoes, to make them light.

Bake medium size potatoes about thirty minutes. When done, cut in two and remove the inside from the peel. Put the potato into a heated bowl and mash. Then to each three potatoes, beat this mixture together:

Fill the six shells with the mixture, set in a baking dish and bake till brown. By counting the potatoes you can get the exact quantities required for filling.

BAKED PROTOSE

Slices of protose may be placed in a buttered baking tin, sprinkled with chopped onions, pepper and salt, and baked for about twenty minutes.

FRIED PROTOSE

Cut protose in slices three-fourths of an inch in thickness, dip in egg, then fry in a buttered frying pan. When brown on one side, turn them over with a pancake turner, fry on the other side and sprinkle with salt and pepper. Serve with green onions or catsup.

PROTOSE HASH

BAKED PARSNIPS

BOILED PARSNIPS

FRIED PARSNIPS

Mash boiled parsnips through a colander and to each cupful, add the beaten yolk of an egg, a little salt and pepper, shape into little cakes and fry in butter.

PARSNIP CROQUETTES

Cut boiled parsnips into short pieces, dip in beaten egg, then in bread crumbs, dip again in the egg and fry in deep cooking oil.

GREEN PEAS

Shell, cover with boiling water in a stew pan. Cook slowly till tender, drain, add butter size of egg, one-half teaspoonful salt and dash of pepper. Pour into a hot dish and serve in small dishes.

A leaf of spinach may be added to the water in which peas are boiled to help them to retain a good green color.

Peas may be cooked by washing the pods and boiling them whole. When done, the pods will burst open and the peas will go to the bottom.

STUFFED GREEN PEPPERS

Cut out stems and seeds, pour boiling water over them, let 75stand a few minutes and drain. Fill with equal parts cooked rice and tomatoes, or with bread crumbs soaked in cold milk, and chopped nuts. Season with salt. Stand on the small ends close together in a baking pan containing a little water, and bake.

BOILED RICE

Wash two cupfuls rice, put in a double boiler and cover with four cupfuls of boiling water. Do not stir, but let cook till each kernel stands separately. Then stir in one-half teaspoonful salt, and serve hot or cold.

If desired for a pudding, add raisins, two beaten eggs and put in a baking dish and bake.

Or it may be added, part or in whole, to flour enough to thicken like stiff dough, dipped in egg, then in bread crumbs, again in egg and fried in a buttered frying pan.

RICE TOMATOES

Stir one-half cupful cooked rice into two cupfuls stewed tomatoes, stew for ten minutes, add a teaspoonful of butter, and season with pepper and salt.

BAKED SQUASH

Clean the outside of a winter squash, cut in two, remove seeds, sprinkle salt inside and fasten the halves together 76with long metal skewers. Then place in a pan in the oven and bake. Serve whole on a platter, the host opening the squash and scooping out the portions with a large spoon.

FRIED SQUASH

Take boiled squash after it is mashed and seasoned; chop an onion and brown in butter in a frying pan, stir in the squash and fry, being careful not to burn.

SUMMER SQUASH

Wash, peel, cut in small pieces and remove seeds, put in cold water and boil. Drain off water, mash and season with pepper, salt and butter.

TOMATOES

Plunge tomatoes into boiling water and pour through a drainer instantly, peeling immediately.

FRIED TOMATOES

Peel and cut in thick slices, dip in corn meal or bread crumbs, season and fry in a kettle of cooking oil. Drain on clean brown paper.

FRIED GREEN TOMATOES

Cut in thick slices and soak fifteen minutes in salt water. Drain, sprinkle with sugar, dip in corn meal or flour, season and fry in butter in a frying pan, or in a kettle of cooking oil.

Peel, cut in pieces and stew till done. Add butter, salt and pepper, or sugar, for seasoning.

SAUCE FOR FRIED TOMATOES

Melt butter in hot vinegar, stir in the beaten yolk, then the seasoning, the stiffly beaten white, and remove from fire.

STUFFED TOMATOES

Wash, wipe dry, and cut a slice off the stem end of nice, firm tomatoes, remove seeds and pulp, mix the ingredients given, fill in, cover with the piece cut off, and bake in a buttered pan thirty minutes.

STUFFED TOMATO FILLINGS

Equal parts chopped mushrooms and bread crumbs seasoned with chopped onion, parsley, pepper and salt, and olive oil.

Chopped boiled corn, bread crumbs, melted butter and salt. Boiled rice seasoned with salt.

Wash young turnip greens, and boil in plenty of water for about one hour. Season with pepper and salt. Butter should be added, unless they are to be eaten with vinegar.

BOILED TURNIPS

Wash, peel off the thick skin, let stand one hour in cold water, put in fresh water containing a little salt and boil till tender. Drain off the water, mash, add butter size of an egg, and season with salt and pepper.

STUFFED TURNIPS

After boiling till tender, hollow out the center of each, mashing the part taken out, adding butter, pepper and salt, a little milk, one beaten egg, and enough bread crumbs to form a nice dressing. Pour into the turnips, rub a bit of butter over them and brown in a hot oven. Small turnips may be served individually, or large ones dished out by the host.

VEGETABLE CHILI CON-CARNE

Soak beans over night, next morning drain, cover with 79cold water, boil ten minutes, drain, cover and boil a second, and a third ten minutes, adding a pinch of soda to the third water, and cook till tender. Remove seeds from the peppers, soak the pods in warm water till soft, then scrape the pods, saving the pulp and throwing away the skins. Put the whole pecan meats in a frying pan with the oil, with flour smoothed in, and cook and stir for five minutes. Then add the chili pulp, chopped onion, tomatoes and salt, and cook slowly for two hours. Add water, if necessary, to make the mixture like a thick sauce. Add beans just before removing from fire. One teaspoonful of chili powder may be substituted for the chili peppers, if desired. The tomatoes may be omitted if desired.

MUSHROOM FORCEMEAT

Peel and chop the mushrooms to make two-thirds of a cupful. Cook with the butter, and cool. To the well beaten eggs add oil, bread crumbs and seasoning, the mushroom mixture, and mushroom gravy if needed, to form into small balls. Fry about five minutes and serve around a roast.

GRAVIES

To brown flour for gravy, put it in a pan when baking and brown it in the oven. It may be kept in a jar ready for use.

Use two tablespoonfuls of flour and one teaspoonful of butter for each cupful of milk. Smooth the flour into part of the milk to make a paste. Let part of the milk get to boiling point, dip out a little and stir in with the cold paste, then stir the paste quickly into the hot milk. Add butter, season with salt and remove from fire as soon as the mixture thickens.

CUCUMBER RELISH

Peel and slice enough cucumbers to fill a quart fruit jar. Add a sliced onion, season with salt and mix carefully, fill the jars and pour over boiling hot vinegar and seal at once. Keep in a dark cool place.

GREEN RELISH

Cut out the core of the cabbage, chop finely with the onions, celery and pepper, add seasoning and stir in as much vinegar as desired.

Two tablespoonfuls butter and the same of flour is the usual quantity to one cupful of liquid in thickening sauce.

HORSERADISH

HORSERADISH TASTY RELISH

Mix fresh grated turnips with vinegar, salt and a dash of cayenne pepper. Serve with Nut Roast and Baked Beans.

Add sugar to the beaten egg, stir in mustard and flour, and beat till creamy, then add vinegar, put over the fire and stir until it thickens, then remove.

TABLE MUSTARD

Add olive oil to mustard till creamy, add onion juice, sugar, paprika, mix well, beat in vinegar to make a smooth paste, bottle, and serve cold with roasts.

EGG SAUCE

Mash yolks, mix in butter till creamy, then lemon and milk. Serve with vegetables.

MINT SAUCE

The leaves stripped from six stalks of mint are usually enough for three tablespoonfuls chopped. Mix mint and sugar, adding gradually the vinegar. Serve cold with roasts.

Put tomatoes through colander, add the other ingredients and boil all together a few minutes. Serve hot with vegetables.

WATERCRESS SAUCE

Chop watercress and onions, simmer in butter till tender, add a little cream, cook a few moments, and serve cold with Nut Roast.

OLIVES

When a bottle is opened and only part of them used, pour about two tablespoonfuls of olive oil over the remaining olives to prevent their becoming soft.

RADISHES

Bananas and chopped peanuts with Mayonnaise. The mixture may be placed in the banana peeling and prettily garnished.

A salad may be very lightly sprinkled with very finely chopped green peppers or pistachio nuts.

Smooth mustard in a little water, add flour, then salt, sugar and cream. Add this mixture to the heated vinegar on the range, and stir till it thickens, then remove from fire, add butter and stir till smooth. Serve cold.

BOILED SALAD DRESSING No. 2

Smooth flour in half of milk, putting other half to heat, after which stir butter, flour and milk together. Add the other ingredients, stirring constantly till thickened. May be kept in a cold place for months.

SOUR CREAM SALAD DRESSING

FRENCH DRESSING No. 2

MAYONNAISE DRESSING

Mix thoroughly, salt, mustard, sugar, pepper, then add yolks, mix well and add one-half teaspoonful vinegar. To this add one and one-half cupfuls oil, gradually, a few drops at a time, stirring constantly. Have ready two tablespoonfuls each, oil and vinegar, and as the mixture thickens, add this oil and vinegar alternately, stirring constantly.

One-third cupful of cream stiffly beaten is good added to the Mayonnaise just before serving.

A pleasing change is made by using equal parts of Mayonnaise and Boiled Dressing.

In recipe for Mayonnaise Dressing, substitute cream for oil, lemon juice for vinegar, and whites for yolks.

CHEESE SALAD No. 1

Cut celery in very fine long strips, arrange like a bird nest, and plate two cheese balls within. Serve with French Dressing.

Instead of celery, cabbage stalk may be cut in very fine long strips, sprinkled with celery seed.

CHEESE SALAD No. 2

Dissolve gelatin in the least possible warm water, not hot water. When cool, stir in with the other ingredients, mixing very thoroughly. Put in tiny moulds and set on ice. Serve with French Dressing.

CREAM CHEESE SALAD No. 1

Smooth cream cheese and chili sauce together, shape into small balls, and serve on lettuce.

Remove stones from and cut olives in small pieces. Smooth cheese to paste by adding a little milk or cream, and shape into small balls. Mix nuts and olives and place among lettuce leaves in center of plates. Put cheese balls around these centers, and serve with French Dressing.

COTTAGE CHEESE SALAD

Press cottage cheese into any preferred shape, surround with leaves or flowers, and cover with a dressing of two-thirds Mayonnaise and one-third whipped cream.

COOKED CABBAGE SALAD

To the beaten eggs add creamed butter and sugar, vinegar, mustard and salt. Mix thoroughly, add cream and let come to a boil, then stir in the finely chopped cabbage, boil about two minutes, and serve hot.

EGG SALAD IN POND LILY STYLE

One hard boiled egg for each plate. Remove the shell 89while hot, commence at the small end and cut nearly to the other end to form six petals. Remove yolks, and set whites in a dish for the ends to curl up. Mash the yolks, adding a little dressing and shape into small mounds in the centers of whites. Serve each egg on the stem of a large nasturtium leaf with Boiled Salad Dressing No. 1, on one side.

APPLE SALAD No. 1

Peel and slice apples, pour over them at once a little lemon juice, to prevent discoloration. Add plenty of whole nut meats and serve with Mayonnaise Dressing.

APPLE SALAD No. 2

Prepare apples as in Apple Salad No. 1, and add sliced onions. Serve with French Dressing.

CHERRY SALAD

Stone a sufficient number of cherries, insert a peanut in each, arrange on lettuce, and serve with Mayonnaise Dressing.

FRUIT SALAD

Oranges may be used alone, with nuts, or with apples, nuts and pineapple. Serve with Mayonnaise Dressing.

NUT SALAD

Cut in small pieces, place on lettuce leaves and cover with Mayonnaise Dressing.

NUT AND APPLE SALAD

Combine sliced apples, nuts and a few chopped figs. Serve 91in shells made of halves of orange skins, and put whipped cream on top.

POTATO SALAD No. 1

Boil potatoes in their skins. When cooked, pour off the water and let them remain a few minutes in the kettle to prevent their becoming soggy or sticky. Chop one-half an onion and mix in with potatoes, with some chopped parsley. Serve with French Dressing.

POTATO SALAD No. 2

Slice a dish of cold potatoes. Chop some celery, parsley and an onion, mix well, sprinkle with celery salt, add one-half of sliced hard boiled egg to each plate, and serve with French Dressing.

PRUNE SALAD

Soak dried prunes all night in cold water, or leave a few moments in hot water. Remove pits and cut fruit lengthwise. Arrange on a lettuce leaf, sprinkle with chopped nuts, and serve with a dressing of equal parts whipped cream and Mayonnaise Dressing.

TOMATO SALAD NO. 1

Peel tomatoes and remove a portion of the center, sprinkle 92with salt and chill on ice. Smooth the cheese to a paste, adding the other ingredients, and fill in the tomato centers. Put a bit of Mayonnaise Dressing on top, setting each tomato on a lettuce leaf with any preferred garnishing.

TOMATO SALAD No. 2

Peel and slice tomatoes, place on lettuce leaves, cover with Mayonnaise Dressing, and scatter over that a few nut meats.

TOMATO JELLY SALAD

Harden the jelly in a large flat dish, and cut out any desired shapes and place on lettuce leaves. Mix one-half cupful each stoned chopped olives and chopped cucumber pickle, with a little Mayonnaise Dressing.

VEGETABLE SALAD No. 1

Keep onions, lettuce and young mustard in cold water an hour or two, chop and serve with French Dressing and sliced hard boiled eggs.

VEGETABLE SALAD No. 2

String beans, peas, lima beans, sliced tomatoes, cucumbers and onions arranged on a lettuce leaf and served with French Dressing is a favorite salad.

CORN FRITTERS

To the well beaten egg, add milk, part of the flour and salt, mix the baking powder with remainder of flour, and add alternately corn and flour. Dip with a teaspoon and drop in deep cooking oil to fry.

About two and one-half ears of sweet boiled corn will make one cupful after kernels are cut off.

APPLE FRITTERS

Substitute two medium size tart apples finely sliced, for the corn in Corn Fritters.

BANANA FRITTERS

Substitute two medium size bananas cut in very small pieces, and one tablespoonful lemon juice, for the corn in Corn Fritters.

When a pie is ready to bake, pour cold water over it, drain quickly and place immediately in hot oven.

If a lower crust is wet with the beaten white of an egg before filling with soft mixtures, it will prevent filling from soaking in.

Do not take hot pies suddenly to a cold room, as the sudden change makes them “heavy.” And do not leave them on a hot stove after being baked.

A strip of clean muslin about two inches wide, wrung from cold water and pinned around the edge of juicy pies, will keep juice in and keep edge from burning.

Another plan is to insert a small funnel of white paper, small end down, in the center of the upper crust, for the escape of steam.

A very good way to prevent juice running out, is to put the sugar in the lower crust before filling in the fruit.

See that under crusts around outer edge are loose from pie plates before baking.

Under crusts to be baked a day before using, are made even by baking one crust between two pie plates of the same size.

Whenever pie crust dough is left, cut in narrow strips, spread with softened butter, sprinkle with sugar and cinnamon, roll and bake like a jelly roll.

SHORTCAKE

Use directions for Baking Powder Biscuit. Cut open the biscuits, butter well, and spread with whatever fruit is in season. Place the upper half of the biscuit over the under piece with its crust down, that is, on the fruit, spreading another layer of the sugared fruit on the top, with whipped cream above this top layer, if desired.

PIE CRUST No. 1

Sift the flour and baking powder together, add the salt and the softened (not warm) butter, then the water. Turn onto a floured moulding board, sift a little flour over and turn over till right to roll out. This makes just two pie crusts, or a lower crust for one pie, and four small biscuits.

PIE CRUST No. 2

Mix salt in flour and add one-half softened (not warm) 96butter and enough very cold water to form a stiff dough. Turn this on the floured moulding board, sprinkle with flour, spread with some of the butter, fold over, roll out, spread on more butter, fold over, roll out, spread for the third time, fold and roll and fit on pie plates. Will make four pies.

SOUR MILK PIE CRUST

Mix the softened butter with part of flour, add milk with soda dissolved in it, salt, and remainder of flour. Turn on the floured moulding board in a soft dough, roll, and fit on the pie plate.

APPLE PIE

Have ready, apples peeled and cut in thin slices, or apples that have been cooked like Apple Sauce. Line a pie plate with crust.

A little chopped fresh lemon peel sprinkled over the fruit is a tasty addition. Or powdered lemon peel flavoring is fine.

FRIED APPLE PIE

Roll out Baking Powder Biscuit dough to about one-quarter inch in thickness, and cut in circles about five 97inches in diameter. A tin can cover that size is a good cutter. Fill the center of half this round piece with about one tablespoonful Apple Sauce. Moisten the edge of dough with cold water, folding the empty half over the sauce, pressing the two edges tightly together making a pie shaped like a half circle. Fry like doughnuts in hot cooking oil. Drain them on clean brown paper. Eaten hot or cold, with cheese if desired.

APRICOT PIE

Soak apricots in cold water over night, or scald. Cook till tender. To the beaten yolks, add sugar and flour. Mix thoroughly. Pour into a crust already baked and bake. Add cream of tartar to whites, beat stiffly, add two extra tablespoonfuls sugar, spread over pie, and return to oven to brown slightly.

CUSTARD PIE

Spread crust on the plate the day before filling, and keep in cold place. This applies only when no baking powder is used, as baking powder works as soon as it is dampened.

CUSTARD PIE FILLING

Stir in the well beaten eggs to sugar, milk and salt, add 98butter, pour into pie crust, grate a little nutmeg over it, and bake in a moderate oven.

COCOANUT PIE FILLING

Add to recipe for Custard Pie Filling one-half cupful shredded cocoanut, and sprinkle more over the top in place of nutmeg. A little vanilla flavoring may be added.

CRUSTLESS PIE

To the well beaten eggs, add the other ingredients, pour into a buttered pie plate and bake.

DATE PIE FILLING

Soak the dates (2 cupfuls weighing 1 lb.) over night in cold water, and stew until soft enough to put through colander. Mix well and add all the other ingredients. Mix thoroughly and bake brown in one crust. Cover with the following meringue and return to oven to brown.

MERINGUE

To the stiffly beaten whites of two eggs, add three tablespoonfuls 99of granulated sugar (not powdered). Flavor with a few drops of flavoring, if desired.

In making Meringue one tablespoonful very cold water may be substituted for one egg. Beat the water in with the white of egg.

LEMON PIE No. 1

Beat yolks, smooth in flour, add water, sugar, salt and lemon, cook in double boiler till the mixture thickens, pour in baked crust. Beat the whites very stiffly, add 1 tablespoonful sugar, spread over pie and put in oven to brown slightly.

LEMON PIE No. 2

Beat sugar and yolks together, add flour and milk and continue beating. Beat the whites stiffly and stir lightly into the mixture.

Make crust as per directions previously given. This filling may be poured into a baked crust as per Lemon Pie No. 1, or filling and crust baked together.

Beat yolks, add sugar, water and lemon and cook till thickened, in double boiler. Remove from stove and beat in stiffly beaten whites. Pour into crust and bake.

Add one crushed banana put through a colander to a lemon pie filling, if desired.

MINCE PIE

Mix all together very thoroughly, adding more sugar or vinegar to suit taste. Bake in two crusts. Makes one pie.

PUMPKINS AND PIES

A pumpkin may be baked by cutting it in two, removing seeds, scooping it from the shell with a mixing spoon and crushing through a colander.

101Chopped pecan and English walnuts sprinkled over a pumpkin pie just before putting it in the oven, give an agreeable flavor.

Shredded cocoanut sprinkled over a pumpkin pie just as it goes in the oven, is nice.

PUMPKIN PIE No. 1

Prepare the pumpkin by washing, cutting in pieces, paring and steaming till soft. Rub through a colander or sieve. To the required amount add the beaten egg and other ingredients, mixing thoroughly. Pour into a crust with a high rim.

This recipe may be varied by using squash instead of pumpkin, and the required amount of sweetening used being half sugar and half molasses.

PUMPKIN PIE No. 2

Prepare the filling as per Pumpkin Pie No. 1. Butter the pie tins, just cover the bottom with corn meal. Pour in the filling, and bake.

RHUBARB PIE No. 1

Peel and cut rhubarb into half inch lengths, add other 102ingredients and stew until tender. Bake between two crusts. Serve with whipped cream, if desired.

RHUBARB PIE No. 2

Peel and cut rhubarb into half inch lengths and place on lower crust. Mix one cupful sugar very thoroughly with one tablespoonful corn starch and put over rhubarb. Moisten the edge of lower crust with cold water, put on the upper crust and press edges firmly together. Bake about thirty minutes.

SQUASH PIE

Beat eggs and mix thoroughly with other ingredients, the butter being first softened and squash run through colander. Pour in crust and bake.

If crust is spread on the plate a day before and kept in a cool place, it will be nicer than when freshly made. But dough will not keep fresh when mixed with baking powder.

SWEET POTATO PIE

Mix the beaten egg with the other ingredients and bake about thirty minutes in one crust, adding Meringue.

APPLE DUMPLINGS

Cut into about eight pieces each, ten or twelve pared and cored, rather tart, medium sized apples. Put into a kettle with water enough to about half cover them. Add one cupful sugar. Have this apple sauce started boiling when the dumplings are added. For the dumplings—

Stir the soda dissolved in little water, into the milk, add salt, sugar, a little flour, part of the softened butter, more flour and butter, and flour till no more can be stirred in.

Drop from a dessert spoon dipped each time in cold water, on top of the boiling apple sauce. This makes eight dumplings, not too thick, the size of a biscuit.

THE SAUCE

Use Pudding Sauce No. 1 and substitute a little ground cinnamon for lemon flavoring.

Place a clean piece of white cotton cloth over the kettle after putting dumplings in, fit the cover on closely and your dumplings will not “fall.”

BAKING POWDER DUMPLINGS

Mix part of the milk with a little flour, salt, sugar, add 104softened 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

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

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.

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.

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

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.

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

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

Pour the milk over the bread crumbs in a mixing bowl, add the beaten egg, then the sugar with baking powder 107stirred 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

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.

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.

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

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

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

Soak tapioca two or three hours in water to cover it. 109Pour 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.

BRANDY SAUCE No. 1

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

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

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.

EASY SAUCE

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

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

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

PUDDING SAUCE No. 1

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

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.

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

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.

EMERGENCY CREAM

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

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

DELICATE CREAM

APPLE SNOW

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

BANANA WHIP

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

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 116remove from fire. Do not pour over fruit till cream is cold.

BANANA CREAM No. 2

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

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

FANCY CREAM

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.

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

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

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 118from 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

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

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.

BAKED APPLES No. 1

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 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. 120Just cover with cold water and when it boils, add sugar to suit the taste, and boil till sufficiently tender.

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.

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.

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

CREAM DATES

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.

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.

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.

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.

BAKING POWDER DOUGHNUTS

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.

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, 125set the tin immediately on a thick cloth wrung from hot water and after five minutes, the cake can be turned out without breaking.

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.

ANGEL CAKE

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

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

Cream butter and sugar, add apples, soda dissolved in 127the boiling water, salt, spices, and raisins well stirred in the flour. Bake in well buttered pan about forty five minutes.

COFFEE CAKE

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

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.

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—

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

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

Cream butter and sugar, add eggs, molasses, milk, part 129of 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

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

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

Chop the dried apples slightly and simmer for two hours 130with 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

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

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 131other 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.

PRUNE FRUIT CAKE

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

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

GINGERBREAD No. 2

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

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

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.

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

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

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

To the well beaten eggs, beat in the sugar, add lemon 134juice, boiling water and flour with baking powder sifted in. Bake in buttered pan. Angel food tin is good.

SPONGE CAKE No. 2

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.

WHITE CAKE No. 1

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

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.

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

CHOCOLATE FILLING No. 1

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

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

FRUIT FILLING

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

LEMON HONEY FILLING

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.

MARSHMALLOW FILLING No. 1

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.

MARSHMALLOW FILLING No. 2

Boil sugar and water till it hairs, remove from fire, slowly 137stir in the melted marshmallows, add flavoring and stir till right consistency to spread.

NUT FILLING

NUT AND FRUIT FILLING

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

ORANGE FILLING

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

TART FILLING

COLORED ICINGS

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.

BOILED ICING

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.

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.

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.

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.

MAPLE ICING No. 2

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

MARSHMALLOW ICING

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

ORANGE ICING

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

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

YELLOW ICING

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

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

CHOCOLATE COOKIES

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

COCOANUT COOKIES

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

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

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

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.

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.

SUGAR COOKIES

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.

CURRANT CREAM

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

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

To the stiffly whipped cream, stir in all the other ingredients, 146put 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

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

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

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

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.

CREME DE MENTHE SAUCE

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

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

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

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.

CURRANT PUNCH

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

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

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.

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

TEMPERANCE PUNCH

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

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.

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

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

CLARET CUP No. 2

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, 154pour the claret over it, then the mixture and then just before serving, the Apollinaris.

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

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.

ICED FRUIT JUICE

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 155boiled 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

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

Cut lemons in two, remove the juice with a lemon reamer and pour into glasses, or according to quantity required, pour into a pitcher. Sweeten to taste. Dissolve the sugar in a little hot water and let cool before adding. One ordinary sized lemon makes three glasses of lemonade. Add sugar and ice water or pour water over cracked ice in glasses.

A cupful of grape or raspberry juice, or a few crushed mint leaves are good in a pitcher of lemonade.

Boil water and sugar about ten minutes, add lemon juice, pour into fruit jars and set in refrigerator. Dilute part of the syrup with ice water for lemonade, making strong as desired.

OATMEAL WATER

Mix one teacupful oatmeal to a paste with a little cold water. Pour over it one quart boiling water and let it get cold. A few drops of lemon juice may be added. Drink it as cold as desired.

ORANGEADE

Pour the well beaten egg in a glass, add juices, fill the glass with water and sweeten to taste. Ice if desired.

SODA WATER

Mix acid, sugar, lemon juice and boiling water and boil three minutes. Let partially cool, and add the stiffly beaten whites into which flour has been smoothed. Add any desired flavoring, bottle, and keep in a cool place. 157Shake well before using. Fill a glass two-thirds full of ice water, put in two tablespoonfuls of the syrup, add while stirring rapidly, one-fourth teaspoonful of soda.

CREME de MENTHE

Wash about one dozen sprays of fresh mint, place in a fruit jar and pour over them the strained juice of the lemons, then the brandy. Cover closely, let stand from one to two weeks, according to the desired strength, strain, sweeten to taste with syrup, cork tightly, and keep in a cool dark place.

MANHATTAN COCKTAIL

CHOCOLATE

Take a piece of Baker’s chocolate one inch square and melt on a small dish on the stove, set in another dish of hot water over a teakettle of boiling water, or in the oven. Heat two cupfuls milk, stir in melted chocolate and bring to a boil, stirring constantly. Serve with cream and sugar, if desired.

COFFEE

Have a large bottomed granite coffee pot (because it heats quickly and does not boil over). Take one heaping tablespoonful of ground coffee for each person and one extra tablespoonful for “the pot.” Crush in the hand two or more egg shells (saved for this purpose), stir in with the coffee, add one and one-fourth cupfuls cold water for each person; boil three minutes, allow to remain hot, but not boiling, about two or more minutes.

If more than this is desired, add coffee and water in the same proportion. When serving, pour the coffee on the cream, not cream on the coffee.

A pinch of flour added to the coffee before water is poured over, is another way of “settling.”

When cream is slightly soured, a little soda stirred in will restore its sweetness for use in coffee.

DRIP COFFEE

Pour boiling water into a drip coffee pot to get it hot, then pour it out, and put one tablespoonful finely ground coffee in the bag, fasten it in and pour over it two cupfuls freshly boiling water. When the water has drained through the bag, pour it in again, drain, and continue to pour and drain four times. Remove the bag and if the coffee is too strong, add boiling water. Be sure to clean the bag by scraping off the grounds with a knife, washing it in cold water, and having it perfectly dry before using again. Serve the coffee with cream. This coffee is made in five minutes and is delicious.

TEA

For a tea-pot holding about four cupfuls, put in two teaspoonfuls tea, pour in freshly boiling water, set in a warm place to stand five minutes before serving. Milk should never be used with tea, and only a little cream, if any. To take it with lemon juice is considered by experts the proper way to drink it.

FONDANT

This is the foundation for most candies, and should be kept a day or two before using. With it almost an endless variety of candies may be made, viz:—

Put these ingredients to boil, not stirring after sugar is dissolved. After about five minutes try it in cold water, to see if it can be moulded by hand. Beware of cooking it too long. Let cool gradually, then stir briskly till creamy and ready to knead by hand. Work in a little sugar if the mass becomes sticky. Set away in an earthen dish covered with a damp cloth for a day or two. Then flavor and form into candies of any preferred kind.

BUTTER SCOTCH

Boil all together till it hardens in cold water. Pour into buttered pan, when sufficiently cool mark with a knife into squares.

CHOCOLATE PEPPERMINTS

Boil water, sugar and cream of tartar till it hairs. Remove 161from fire and add peppermint, beating constantly till it begins to cool, when it must be dropped quickly from a teaspoon on buttered or paraffin paper. When cold, dip in the melted chocolate and return to paper to harden.

DIVINITY CANDY

Stir sugar, water and syrup together, boiling till it hardens in cold water, making a tinkling sound when it hits the cup. Mix the stiffly beaten whites with nuts, pour the syrup slowly into the mixture, beating constantly until it is cool enough to form in a ball, then roll out on a buttered platter and cut in slices.

DIVINITY FUDGE

Boil sugar, water and syrup rapidly together till the mixture forms a soft ball when dropped into cold water. Pour the hot syrup slowly into the stiffly beaten whites, beating constantly, and as soon as the mixture begins to harden, stir in a cupful of chopped citron, candied cherries, 162orange, or similar fruits. Pour the fudge on to a buttered dish, and cut it in squares before it is cold.

NUT KISSES

To the well beaten eggs, add sugar, then nuts, salt and flavoring, beating with a spoon as ingredients are added. Drop from a small spoon in little balls on buttered tins and bake slowly.

KISSES

To the stiffly beaten whites, add flavoring and sugar, dropping from a dessert spoon on a buttered paper in a pan, baking till slightly browned.

AFTER DINNER MINTS

Mix the beaten white and water, adding sugar till the mixture may be kneaded like bread on a board without sticking. Add flavoring, knead again, roll and cut any preferred shape, and set away on a paraffin paper for two days.

Boil all but the peanuts together till the mixture hardens in cold water. Then stir in the peanuts with skins removed.

POPCORN BALLS

Butter a stew pan or kettle and boil in it without stirring the water, molasses, sugar and vinegar. When it will hair, add butter. When the mixture hardens, in cold water, add soda and pour over corn, stirring with a mixing spoon. Dip the hands in cold water and form the mixture into balls, continuing to dip the hands in cold water when making each ball, working rapidly before the syrup hardens. It is sometimes necessary to keep the dish containing the mixture in another dish of hot water to prevent hardening before balls are formed. Keep the finished balls in a cold place.

PULLED CREAM CANDY

Use enough water to cover sugar in which cream of tartar 164has been stirred in a stew pan, boil this till it hardens slightly in cold water. Flavor, pour in buttered tins, and pull when cool enough to handle.

PULLED MOLASSES CANDY

Heat molasses, sugar, water and vinegar to boiling point, add cream of tartar, stirring occasionally. Boil till it hardens in cold water, stirring often toward the last. When almost done, add butter and soda. Pour into buttered pans till cool enough to pull.

SEA FOAM CANDY

Heat sugar, water and vinegar to boiling, stirring till sugar is dissolved. Boil without stirring till it hardens in cold water. Remove immediately from fire, and when partially cool, pour over the stiffly beaten whites, continuing to beat until the mixture holds its shape. Add nuts, flavor, and drop from a teaspoon on paraffin paper.

CANDIED MINT LEAVES

Prepare fondant as per Fondant recipe. When the syrup 165is boiled so it will “hair,” remove from fire, stir a little and dip each small spray of mint in it, laying them on buttered paper to harden.

CANDIED ORANGE AND LEMON PEEL

Cut fresh peel from four oranges into one-half inch strips with scissors. Put in cold water, let boil five minutes, pour off this water, put into cold water and boil five minutes more, pour off this water, put into cold water and boil five minutes more for the third time. Make a syrup of one-half cupful water and one cupful granulated sugar, boil till begins to thicken, throw in peel, stirring constantly till syrup candies on peel. Turn candied peel into a colander to drain, then roll in sugar.

CANDIED VIOLETS

Violets may be prepared the same as Candied Mint leaves. The syrup may be colored by using grape juice, and the stems made green with spinach leaves crushed and juice added to the fondant.

To prevent mould gathering on preserves, keep a pan of lime on the shelves of the fruit closet, and have the closet dark and cool.

When newly-made jelly is a trifle too thin, set the glasses in a pan and put in the warming oven until of the right consistency.

One way to see if jelly has cooked sufficiently is to try it with a spoon. If it runs from the spoon in drops, not in a stream, it is cooked enough.

If the preserving kettle be placed in a pan of boiling water, the contents can cook any length of time without burning, and need but occasional stirring.

Sprinkling ashes on the stove lid under a kettle of boiling fruit will prevent the fruit burning on the bottom of the kettle.

Drop half a dozen small agate marbles into the kettle of jelly. The marbles will keep in constant motion and prevent the juice from burning.

HEAT SUGAR FOR JELLY

Place the sugar in a granite dish in the oven and stir frequently 167till all portions of the sugar are heated. Do not close the oven door.

JELLY BAGS AND GLASSES

Make a jelly bag from coarse white flannel, pointed on the bottom. Bind the top and sew strong loops to suspend it by. The little hair like threads on the flannel seem to hold every little roughness, making the juice perfectly clear. Have the bag as large as will hang in the kettle. Put a stout stick through the loops and suspend it in the kettle with enough cold water to cover the fruit. Cook until soft, lifting the bag occasionally to stir the fruit about. When the fruit is cooked very soft, suspend the bag in a convenient place to drip till morning. Do not squeeze it. In the morning, add the juice from the bag to that in the kettle, let boil about twenty minutes, add an equal quantity of sugar and boil about ten minutes more. This is the usual way to make jelly.

JELLY GLASSES

Have them very clean, place in a large pan on the fire in cold water, and heat to boiling point. Turn glasses upside down to drain, then place quickly on a cloth wrung out of hot water. Fill the glasses and set aside for a day, then cover the jelly with melted paraffin, pouring it in the glasses from an old tea-pot or gravy dish. When a glass is opened, save the paraffin and use it over and over.

EASY WAY FOR JELLY

Berries and soft fruit may be washed and crushed, placed 168in a cheese cloth bag and squeezed carefully. Measure the juice and put in a kettle and boil ten minutes. Add an equal quantity of heated sugar, boil five minutes, and pour into glasses.

APPLE JELLY

Select perfect fruit, wash, cut out all imperfect parts, remove stems and cores, and put in a kettle with cold water to cover. Boil slowly till apples are soft. Strain through a jelly bag, and suspend the bag to drip over night. Next morning, add the juice to that in the kettle, boil twenty minutes, add an equal amount of heated sugar. Let boil ten minutes, skim and turn into glasses.

A rose geranium leaf placed in the bottom of a glass before pouring the apple jelly in it, will impart a delightful flavor.

A handful of cherry leaves thrown into apple jelly while boiling will give the jelly a perfect cherry flavor. The leaves may be removed after boiling about twenty minutes.

APPLE AND FIG JAM

Wash and wipe the desired quantity of apples, cut in two, but do not peel or core, remove stem, cover with cold water and cook till soft. Pour in a jelly bag to strain. Cut each fig of the desired quantity into three 169or four pieces, cover with cold water and cook till soft, then cool. After the figs are cold, stir in with the apple juice and sugar, using one pint of sugar to one pint of juice, and two cupfuls figs to four pints of juice. Boil this mixture till it jellies, then put it in sealed jars.

CRANBERRY JELLY

Cook one quart cranberries in one cupful of water for ten minutes. Put through a sieve, add one cupful of sugar, stir till sugar is dissolved, then pour into glasses. Do not allow juice to boil after adding sugar.

CURRANT JELLY

Wash and remove imperfect berries, but not stems. Mash, bring to the boiling point and simmer till currants are colorless. Strain through a jelly bag. Let drip over night. Next morning, measure the juice and boil for five minutes. Add an equal quantity of heated sugar, boil five minutes and pour into glasses.

GRAPE JELLY

Pick over the grapes, wash and remove from stems. Put in a kettle, heat to boiling point, mash and boil twenty minutes. Put through a colander, then through a jelly bag to drip till morning. Measure the juice and boil ten minutes. Add an equal quantity of heated sugar, boil five minutes and pour into glasses.

Pick over the berries, wash and cook slowly till soft, using one cupful of hot water to each quart of berries. Let drip all night in a jelly bag. Next morning, measure the juice and allow an equal quantity of heated sugar. Cook enough apples to make one cupful of apple juice, strain, add to the berry juice and boil twenty minutes.

Add the sugar and stir until dissolved, cook five minutes longer and turn into glasses.

RHUBARB JELLY

Wash, and cut rhubarb into small pieces, put in a kettle with cold water to cover and boil till soft. Let drip through a jelly bag over night. Do not squeeze. Measure the juice next morning, and allow an equal quantity of heated sugar. Boil the juice fifteen minutes, add sugar and boil five minutes. To each quart add one teaspoonful of gelatine dissolved in a little cold water. As soon as gelatine is dissolved in the juice, pour into glasses.

DRIED FRUIT JELLY

Wash the fruit, let soak over night and cook in the same water. Cook till tender and proceed as in making Apple Jelly.

ORANGE MARMALADE

Wash and cut the peel in quarters from eight oranges and four lemons. Cook the peel until soft in enough boiling water to cover. Save four cups of this water and pour it 171over three quarts of sugar. Scrape the white insides of the peelings with a spoon, throwing this inside lining away, and cut the peelings in narrow strips with the scissors. Remove the seeds and the tough skin from the orange, dividing it into small sections. Then cook the syrup, pulp and peelings all together for nearly one hour.

CARROT PRESERVES

Wash and scrape three pounds of carrots, steam until tender, add two quarts of sugar, grated rind and juice of six lemons, and one-half cupful chopped almonds. Cook thirty-five minutes.

LEMON RIND PRESERVE

During the summer, whenever lemonade is made, after squeezing the lemons, drop the shells into a jar of fresh water, keep it in the ice box and change the water twice a week. At the time of changing, drops of pure oil of lemon will be found floating on the water. Put these drops carefully in a bottle. After about two weeks, scrape the white inside out with a spoon and throw it away. Weigh the shells and add an equal weight of sugar and cook slowly till thick.

RASPBERRY PRESERVES

Take an equal weight of fruit and sugar. It is usually cupful for cupful. Cook one-fourth of the fruit till soft. Strain it, and pour the juice in the kettle with the sugar, stirring till sugar is dissolved. Put in the remainder of the fruit and boil for five minutes. Dip out the fruit and 172put in jars till nearly full. Boil the syrup till it jellies, pour over the berries till jars are completely filled, and seal.

If a tablespoonful of glycerine be added to each pound of fruit used in making jam, it will prevent crystallization.

FRUIT JARS

Put a teaspoonful of pulverized borax into a pan of cold water, put the jars in the pan and set on the fire till the water is at boiling point. Remove the jars, place on a cloth wrung from hot water, and fill immediately with fruit. Put on one rubber and screw on the cover. Let stand till just cool enough to handle, and to harden the paraffin. Pour the paraffin all over the rubber where it touches the jar and where it hits the cover. When opening jars, save the paraffin and use again.

When a fruit jar cover refuses to come off, run a knife around the jar under the rubber band, and the cover will loosen immediately.

SAVING PEELINGS

Whenever apples, peaches or similar fruits are peeled, dry the peelings, and at preserving time they are fine for jelly.

TO REMOVE PEACH SKINS

173Place another pan of the same size over this, and let stand until cool, and the skins will come off almost whole in the fingers. And when the peach is cut open, the pit will drop out.

When putting away fruit jars if the rubbers are dropped inside and the cover screwed down, the rubbers will be just as good the next season.

Discoloration on the hands from vegetables or fruit may be removed by dipping the hands in very strong tea and washing them in warm water.

CANNING APPLES

Add four quarts of cold water to one quart of sugar and boil to a syrup and cool. Wash, wipe and cut in quarters rather tart apples and pack in fruit jars. As fast as a jar is filled, cover immediately with the syrup to prevent the fruit turning dark. When jars enough are ready to heat, put them in a wash boiler, galvanized tub or dish pan, setting them on small pieces of wood to prevent them from resting on the bottom. Put in cold water to nearly the top of the jars and let it boil ten minutes. Some of the fruit will cook down, and all such jars must be filled with hot syrup. Seal immediately.

CANNING APRICOTS, PEACHES, PEARS, ETC.

CANNING PEACHES AFTER SEALING

Prepare a basket of firm peaches by washing, wiping, peeling, quartering and removing pits. As fast as peeled, put into cold water to prevent turning dark. Add one quart of sugar to four quarts of water and boil to a thin syrup. Set the jars on a cloth wrung out of hot water, fill tightly with the fruit, and pour in boiling syrup to fill the jars completely. Seal immediately. Place the jars at once in a tub or wash boiler and cover with boiling water. Place a cover over them and leave until cold. Pour paraffin around each jar where cover hits the rubber 175and where the rubber hits the glass. Old blankets or rugs may be used as a cover for jars in tubs.

CANNING PEARS, QUINCES AND GRAPES

CANNING RHUBARB

Wash, peel and cut rhubarb in inch lengths. Place immediately in jars, fill them with fresh cold water and seal at once.

CANNING TOMATOES

SPICED PEACHES

Wash and wipe firm peaches, but do not peel them. Add one and one-half quarts sugar to one quart of vinegar. As soon as the syrup boils, put in as many peaches as it will cover, cook till tender and seal in fruit jars.

TUTTI FRUTTI

Put one pint of French brandy into a three gallon stone jar. Put a layer of unsweetened stewed strawberries in the bottom, and cover with an equal quantity of sugar. Then add the fruits as they appear in market, stewing them till soft, adding one cupful of sugar to one cupful of fruit. Keep covered with a piece of thick white paper to fit in the jar. Dip the paper in olive oil and take it out each time fresh fruit is added. When the jar is filled, cover well and keep in a cool dark place.

CANNING GREEN BEANS

String and break into one inch pieces, then proceed as in canning Peaches, substituting boiling water for syrup.

CANNING CORN

Cut sweet corn from the cob, stir in with salt and sugar and boil twenty minutes. Pour into glass jars and seal as in canning fruits. After opening the corn for use, rinse in cold water to remove surplus salt.

GREEN TOMATO MINCE MEAT

Put tomatoes through the food chopper to crush and loosen the juice, add all the other ingredients, cook until tender and can in glass jars, for use in winter.

APPLE CHUTNEY

Peel and chop apples and tomatoes, add onion and garlic grated, spices, sugar and vinegar. Mix well and boil ten minutes. Allow the mixture to cool, then seal in jars or bottles.

BENGAL CHUTNEY

Chop apples and mix all together in a stone jar and bake five or six hours till the mixture is like pulp. Seal in jars or bottles.

EAST INDIA CHUTNEY

Put all spices in a little cheese cloth bag and tie. Pare and chop the apples, tomatoes and onions, add the other 178ingredients, mix all thoroughly and boil for two hours. Put through a colander and seal in jars or bottles.

GOOSEBERRY CHUTNEY

Chop onions and berries, put on to heat and add the other ingredients and cook thirty minutes. Strain through a sieve and seal.

QUICK CHUTNEY

Scald and peel one large tomato, chop, add one small chopped onion and one chopped green chili. Mix thoroughly with one-half teaspoonful lemon juice and a pinch each of salt and sugar.

CATSUP

To keep catsup from moulding, place a few whole cloves on top just before sealing.

PRUNE CATSUP

Soak dried prunes over night. Drain and cook soft in 179boiling water. Remove pits and put through colander. Mix the pulp thoroughly with all the ingredients, cook for one hour and stir constantly. Seal and allow to stand at least a month before using.

TOMATO CATSUP

Scald and peel tomatoes, cut in small pieces and put in a preserving kettle to cook till soft. Strain through a sieve, add the other ingredients, cook about three hours and seal. Have the spices tied in a cheese cloth bag.

CHILI SAUCE

Scald and peel tomatoes, slice and drain. Chop onions and peppers and cook all together about three hours till thick. Seal at once.

QUICK CUCUMBER PICKLES

Wash cucumbers, put in glass jars and pour the well 180mixed ingredients over them. Cover, and allow to stand for a week before using.

SMALL CUCUMBER PICKLES

Wash and wipe four quarts small green cucumbers, put in a stone jar and add one cupful of salt dissolved in two quarts of boiling water, and let stand three days. Drain off this brine, heat it to boiling point, pour over the cucumbers, let stand a second three days, drain, heat and pour over and let stand for a third three days. Then drain, wipe the cucumbers, and pour over them one gallon of boiling water in which one tablespoonful of alum is dissolved. Let stand six hours and drain from alum water. Mix the following:

Boil these ingredients for ten minutes, then take one-fourth of it and boil with the cucumbers, a few at a time for ten minutes, putting the pickles as fast as boiled, into a stone jar. Strain the other three-fourths of the mixture over pickles in jar.

DILL PICKLES

Wash cucumbers and lay in water over night. Next morning pack tightly in jars and fill the spaces between the pickles with dill. Make a brine of three quarts water, one quart vinegar and one cupful salt, boil together and pour while hot over the pickles and seal. Dill may be added to suit the taste.

Slice tomatoes and onions, sprinkle with the salt and let stand over night. Next morning, drain, add two quarts of water and one quart of vinegar, boil fifteen minutes and drain. Then add the remaining two quarts of vinegar and the other ingredients and boil twenty minutes and set away in a covered crock, or seal in jars.

GRAPE WINE

Wash and pick grapes from stems, press out the juice, measure, and put in a stone jar with three pounds of sugar to each gallon. Skim it for twelve consecutive days. Then strain, and add one and one-half pints alcohol to six gallons of juice. Pour in stone jars and cork tightly.

STRAWBERRY WINE

Proceed as for Grape Wine, using two and one-half pounds of sugar to each gallon of juice.

UNFERMENTED GRAPE JUICE

Have thoroughly fresh ripe grapes. Wash, remove skins, boil skins and pulp together in a little water till tender. Strain through cheese cloth, but do not squeeze. Hang up to drip several hours. Measure the juice, put it on to boil and as soon as it starts boiling, add half as much sugar as there is juice. Boil till sugar dissolves, put into jars and seal hot.

MAKING LEMON FLAVORING No. 1

Cut the rinds of two lemons in small pieces, put them into a four ounce bottle, fill with deodorized strong alcohol and let stand in a warm place for one week. Put two 183drachms fresh oil of lemon, four ounces of deodorized strong alcohol and the juice of half a lemon in a large bottle and strain into the contents of the smaller bottle.

MAKING LEMON FLAVORING No. 2

Cover small pieces of fresh lemon peel with brandy in tightly covered jars, and use the liquid later for flavoring.

DRIED LEMON FLAVORING

Put dried lemon peel through the food chopper two or three times, sift, and put the fine powder away for flavoring.

MAKING ORANGE FLAVORING

MAKING VANILLA FLAVORING No. 1

With one ounce of finely cut fresh vanilla beans, rub two ounces of sugar and put in a pint bottle. Pour over this four ounces of distilled water and ten ounces of 95% deodorized alcohol. Let stand for two weeks in a warm place, shaking occasionally.

MAKING VANILLA FLAVORING No. 2

To each gallon of vinegar, pour in one pint or a little more, of new milk, and let stand one day. The milk will be curdled and caked in the bottom of the jar and all the sediment will adhere to it, and the vinegar may be drained off perfectly clear.

WATERMELON VINEGAR

Take the inside of very ripe watermelons, crush in a stone jar, strain the juice into glass jars, cover and set away to sour. Makes good vinegar.

A small button of garlic in a quart of vinegar gives a good flavor to salads with which it is used.

GOOD COMPLEXION CREAMS

CUTS, BURNS, ETC.

Never close a cut with court plaster. When necessary to cover it to keep out dirt, or to prevent hitting it, fasten a soft piece of linen over it.

AN INSECT IN THE EAR

TO REMOVE A SUBSTANCE FROM THE EYE

To remove a foreign substance from the eye, slice a very thin piece from a raw potato, raise the lid and lay the 186potato on the eyeball. Leave for a little time, remove and the substance will be found adhering to the potato.

TO PREVENT EYE-GLASSES STEAMING

Rub both sides of eye-glass lenses with soap or vaseline, wipe off with a soft cloth and polish with tissue paper or a silk handkerchief, and glasses will not steam in cold weather.

TO REMOVE A FISH BONE FROM THE THROAT

BLISTERED HEELS

If heels are blistered from slipping up and down in low shoes, paste four small half circles of velveteen smoothly to the side of the heel and the nap of the velveteen will prevent the foot slipping.

Another way to prevent blistered heels from low shoes rubbing them, is to stick a strip of adhesive tape around the back of the heel at the spot where the shoe rubs.

HOT CLOTHS

Hot cloths may be quickly prepared by heating them in a steamer, which is easier than wringing them out of hot water.

Instead of the rubber bag for hot water, a screw top coffee can is a good substitute, as it never leaks, and keeps hot all night. Cover it with a washable case of outing flannel.

Another good hot bag is one made of strong muslin with a washable cover. Heat clean sand in the oven and fill the bag.

LOCKJAW PRECAUTION

When a rusty nail or any other metal causes a wound, bathe it, and hold it for half an hour or more over a burning woolen cloth. A piece of wool may be burned over a shovel of coals, or in any other way, just so the smoke pours on the wound.

TO MAKE A MUSTARD PLASTER

Mix the mustard, flour, and ginger with enough water to make a paste, and place between two pieces of soft muslin and apply. If it burns too much at first, lay on an extra piece of muslin and remove it later.

TO STOP A SIMPLE NOSE BLEED

POISONS

In case of accidental swallowing of poison, mix three teaspoonfuls of mustard with a cupful of warm water and swallow as quickly as possible.

TO REMOVE A SPLINTER

Fill a wide-mouthed bottle nearly full of hot water, place the part containing the splinter over the mouth of the bottle and press tightly. The suction will draw the flesh down and the steam will remove the splinter.

LAVENDER SMELLING SALTS

Put the ammonia into a smelling bottle, mix the oils thoroughly and pour just enough into the bottle to cover the ammonia, keeping the remainder to replenish the smelling bottle.

TO RELIEVE THIRST WITHOUT WATER

TO CLEAN COMBS

Put a few drops of ammonia in a basin of water and let the combs remain in it a few minutes, rinse and wipe. Combs may also be cleaned in gasoline.

TO CLEAN A BATHTUB

FOR THE BATH

Mix four ounces of alcohol, one-half ounce of ammonia and one drachm of oil of lavender, and pour a few drops into a bowl of water to perfume and soften it.

FOR BATH BAGS

Have the soap dried and powdered, mix all together and keep in glass jars from which to fill small cheese cloth bags to use as sponges.

Another pleasing softener and perfume is made with two and one-half pounds of fine oatmeal and four ounces of powdered orris root. Make cheese cloth bags about four inches square, and fill as wanted.

190Two tablespoonfuls of powdered borax is good to soften the water in the bath.

TO CLEAN BRISTLE BRUSHES

Wash in warm water in which a little baking soda is dissolved, and rinse in warm water and turn bristle side down to dry.

FOR THE HANDS

Immediately after washing and wiping the hands, dip in vinegar and rub together till dry.

Putting salt into water for rinsing the hands after cleaning them in soapy water, will be beneficial.

A little granulated sugar should be kept on the washstand to dip the fingers in after covering with soap. The sugar makes a fine lather and leaves the hands very soft. Do not keep much sugar on the stand, as it soon gets hard, but add to it as needed.

Rubbing the hands with a cut tomato once each day will remove stains and whiten the hands.

FOR A DISCOLORED NECK

Dissolve one teaspoonful of salt in one pint of fresh milk, 191wash the neck with it at night, let it dry on, and wash off with warm water in the morning.

TO CLEAN A SPONGE

Rub lemon juice well into it, and rinse in several lukewarm waters, to remove a sour smell.

THE TEETH

TO CLEANSE A TOOTHBRUSH

Wash toothbrushes occasionally in a strong solution of salt and water and dip them, once in a while, in boiling water.

TO MAKE A TOOTH POWDER

Mix two ounces of precipitated chalk with two ounces of powdered orris root, then add twelve drops of eucalyptus and mix again.

A DRY SHAMPOO

Sift yellow corn meal till fine, and rub into the hair, brush thoroughly, and repeat.

AN EGG SHAMPOO

Beat two eggs, add the juice of a lemon, rub thoroughly through the hair, and rinse in several warm waters. Dry in sun and air.

Rub dry salt into the hair at night, wear a night cap, and brush out all the salt in the morning, to make the hair lustrous.

Washing hair in warm salt water is very good if not done too often. Always dry in sun and air.

A GOOD SHAMPOO

Lay a cake of Ivory soap in a pitcher, pour over it a pint of boiling water, and stir till there’s a good lather. Add one teaspoonful of bicarbonate of soda, wash the hair and scalp thoroughly and rinse in several warm waters.

A SHAMPOO FOR AUBURN HAIR

Put five cents worth of Salts of Tartar in a pint of warm water, rub into the hair, making a fine lather. Leave it a short time, and rinse in several warm waters.

After shampooing blond hair, to the last rinsing water, add the juice of half a lemon strained through a cloth. Dry in sun and air.

TO KEEP HAIR IN CURL

Put the white of an egg in a cup, beat to a froth, and fill the cup with rain water. Apply this to the hair, and roll on clean strips of old stockings and tie in bow knots.

TO REMOVE TANGLES

TO MEND GLOVES

Sew over and over on the wrong side with cotton thread, or place court plaster of the same color on the underpart, smoothing till dry.

TO PRESERVE NEW GLOVES

TO FRESHEN BLACK KID GLOVES

TO CLEAN CHAMOIS LEATHER

Wash in a weak solution of soda and warm water. Soap the chamois skin with Ivory soap and soak it in the soda water for two hours. Rub it softly till clean, rinse in two soapy waters (not clear water), wring in a rough towel, dry in the air, and when nearly dry, pull carefully into shape.

TO FRESHEN SUEDE KID

TO DRY CLEAN WHITE GLOVES

Lay the gloves on a table, rub into them Fuller’s earth and powdered alum mixed in equal quantities, rub well, 195then brush well, and sprinkle with dry bran and whitening. Leave on a short time, then shake.

TO WASH WHITE SILK GLOVES

Wash at night with Ivory soap suds. Rinse well and let dry in the dark to prevent turning yellow.

TO CLEAN WHITE KID GLOVES

Put on the hands and proceed to wash them as though washing the hands in a bowl of gasoline. When clean, wipe dry on a clean white flannel or towel. Remove and hang out to air. Use gasoline out of doors.

TO CLEAN A WHITE PARASOL

Put in a tub of warm Ivory soap suds, and scrub inside and out, carefully, with a small scrubbing brush. Rinse well, and dry open, out of doors in the sun. If the parasol is white silk, dry in the shade.

TO CLEAN KHAKI TROUSERS

TO BLACKEN SHOES

Use a discarded tooth brush to apply paste blacking. A few drops of paraffin added to shoe blacking will impart a good polish to damp shoes, and help preserve the leather.

TO CLEAN PATENT LEATHERS

Wipe off dust and dirt, clean with sweet milk, leaving the milk on for a few minutes, then wipe with a soft cloth.

Wipe the patent leather to remove dust, then wipe with olive oil and polish with a soft cloth.

CLEANING TAN SHOES

CLEANING WHITE CANVAS SHOES

Use a preparation purchased at the stores where the shoes are sold. It is much more convenient to use and costs no more than preparations made at home.

Dip a clean white flannel in benzine and rub the kid, dipping frequently into the benzine and rubbing quickly, then rub with a dry flannel.

A piece of Art Gum is also good for cleaning kid, but if badly soiled, plenty of benzine or gasoline is better.

FOR CREAKY SHOES

CARE OF NEW SHOES

If allowed to stand over night in a pan with enough olive oil to cover the soles, they will last longer, and never creak.

Rub new shoes with a slice of raw potato, and they will polish as easily as old ones.

Coat the soles of new shoes with three or four coats of copal varnish and they will seldom need resoling.

If the soles of shoes are oiled with a little vaseline about twice each month, and let dry over night, rubbers will seldom be needed to keep out dampness.

Wet shoes should be stuffed with paper to absorb the moisture and prevent the leather getting hard.

Inner soles for shoes may be cut from old felt hats. Soles for bedroom slippers may be cut from old felt hats and glued to the ordinary sole, or bound and sewed to a soft top shoe.

SHOE LACES

Tie a shoe lace bow as usual, and before pulling the loops tight, slip a second loop through the center and tighten. This will never slip.

TO SAVE RUBBERS

Cut a heel shaped piece out of an old rubber and glue in the heel of the new one.

TO CLEAN FELT HATS

The inner part of a stale loaf of white bread rubbed into the felt is sometimes very successful in cleaning.

TO CLEAN STRAW HATS

To restore the color, use one-half pint hot water with one teaspoonful of ammonia. Cover the hat with a cloth wet in this mixture, let stand a few minutes, then place a warm iron over the cloth, and press into shape.

TO FRESHEN BLACK STRAW HATS

Mix one ounce of black sealing wax and one-half pint of alcohol. Leave the bottle in a warm place till the contents are creamy, shake the bottle well, and brush over the hat.

TO CLEAN WHITE STRAW HATS

Mix corn meal and gasoline, and scrub with a small scrub brush. Apply till clean, and brush dry.

200Another method is to make a paste of sulphur and lemon juice and scrub the hat with it, rinsing in clear water, very quickly.

And still another way is to pour peroxide of hydrogen on the hat and brush it with a small scrub brush. Repeat till clean, shape the hat, and dry in the sun.

TO CLEAN AND FRESHEN CHIFFON HATS

Mix equal parts of magnesia, French chalk and pulverized soap, sprinkle thickly on the hat, leave for a day, and brush off.

If a chiffon or flower hat is caught in a heavy shower, shake it well and suspend it bottom side up in some convenient place to dry. It will revive like new.

Any lace or flower or other hat may be dipped in gasoline entirely, and cleaned thoroughly. Always be careful to use gasoline out of doors.

TO CLEAN FEATHERS

Put one cupful of corn meal, one-half cupful of white flour and three tablespoonfuls of powdered borax into a paper bag and shake the feathers in this till clean, then remove and shake. This also cleans laces, etc.

Feathers are also cleaned by dipping in gasoline, rubbing the feathers toward the tip, then shaking dry. This does not take out the curl. Never use gasoline indoors.

TO CLEAN WHITE FEATHERS

Make a paste of flour and gasoline. Put the feather in it 201and rub carefully the entire length, toward the tip. Repeat till clean. Rinse in clear gasoline and shake dry.

TO CLEAN RIBBONS

“Wash ribbons” washed in warm soapy water, squeezed as dry as possible, smoothed, placed on an ironing board and held down with a warm flat iron in one hand while the other hand pulls the ribbon quickly under the iron till it is dry, will be like new.

This is good for cleaning ribbons. Dip in lukewarm water, spread on a table and scrub with a brush rubbed in Ivory soap. Rinse in clean warm water and press between folds of thin cloth.

TO WASH DELICATE RIBBONS

Immerse in salt and water, and dissolve shavings of Ivory soap in boiling water till like jelly when cooled slightly. To a little of this jelly, add warm water to form a good suds, add a pinch of borax, put the ribbon in and squeeze back and forth through the hands till clean. Then rinse in warm, then in cold water, roll smoothly in a towel and in about two hours, press between paper.

Ribbons and silk may be scrubbed with Ivory soap and gasoline, rinsing in clean gasoline.

TO STIFFEN RIBBONS

Put a teaspoonful of sugar in a cupful of water and rinse 202ribbons, and when pressed between paper, they are like new.

TO CLEAN WHITE WINGS

Make a paste of naphtha and French chalk, letting it dry on the wings and remain for a day, then brush.

Ordinary white wings may be scrubbed with a small scrubbing brush and Ivory soap suds. Scrub in the direction the wings grow, rinse well and while drying, brush frequently.

TO CURL OSTRICH FEATHERS

TO COLOR FLOWERS

Squeeze a little oil paint of the desired color into a cup. Pour in a little gasoline, and mix it with a stiff brush (about one-half inch in width) with the paint. Add gasoline a little at a time till the right shade is reached. Try a leaf in it, dipping in, then shaking dry. Drying makes the color several shades lighter. Ribbons, laces, gloves, etc., may be tinted in this manner.

TO PREVENT SILK FROM CRACKING

Brush black taffeta with a piece of velveteen, pin it smoothly to the ironing board and sponge with one tablespoonful of ammonia in two quarts of strong black coffee. Sponge both sides and rub dry with a clean soft cloth. An old soft stocking makes a good sponging cloth. Equal parts of ox gall and boiling water are also good for sponging black silk.

Another sponging liquid is one teaspoonful of ammonia in a cupful of strong tea.

TO REMOVE BEESWAX FROM SILK

Put the spotted places between clean white blotting paper, and press with a quite warm iron, changing the blotters as the wax is absorbed.

TO WASH PONGEE SILK

Wash in lukewarm Ivory soap suds, rinse in warm water, hang on the line and let drip dry, and press on the wrong side without dampening. Pongee sometimes shrinks when wet.

TO FRESHEN VELVET

Spread a cloth wrung from cold water on top of a not too hot range, or over an inverted flat iron, spread the velvet over it and brush lightly with a whisk broom. Velvet can be made to look like new.

To dry clean white satin, use dried bread crumbs finely sifted, mixed with an equal quantity of pulverized blue. Spread over the satin, let remain an hour or two, and brush off with a piece of soft clean linen. If gold or silver trimmings are on the satin, use a piece of clean white velveteen for brushing.

TO WASH WHITE SATIN

Use Ivory soap suds in lukewarm water, rinse in lukewarm water, and press on the wrong side.

Silks, satins and velvets may often be cleaned by using gasoline and corn meal, cleaning a small space at a time and rubbing with a soft clean cloth. By adding little salt, the gasoline will never leave a mark around edges.

TO CLEAN SILK GOWNS

Grate a large raw potato to each quart of soft water necessary to wash the dress. Cover the potatoes well with cold water, let stand two days without moving, pour off the clear water carefully into the tub or large pail in which the dress is to be washed, and dip the pieces up and down till clean. Do not wring, but hang out to drip nearly dry, when the pieces should be laid flat and wiped on both sides, and pressed between soft cloths or paper.

TO WASH LACES

Fine laces, handkerchiefs, doilies or trimmings, may be made like new by soaking them in lukewarm Ivory soap 205suds for a couple of hours, changing the water and repeating till clean. Squeeze them very gently, rinse in several warm waters and while quite wet (do not squeeze), pat them carefully in shape on a flat smooth surface to dry. Place them right side up and they will look exactly like new, and it is very easy to spread each tiny figure into shape when it is quite wet. A large piece of marble or glass, the bottom of a large platter, or the bottom of a flat porcelain bath tub is good to dry them on. Thin laces may be dried on the window pane, but heavier lace will not stay on the glass. Lace yokes are beautifully done in this manner.

TO DRY CLEAN LACES

Rub block magnesia or corn starch carefully into the lace, roll or fold and lay away for several days, when the powder may be shaken out. If not perfectly clean, repeat. Flat pieces of lace may be laid over a piece of white paper that is covered with block magnesia, the lace itself also well covered, another sheet of white paper laid on the lace and a heavy flat weight, like a large book, placed on top and left to press the lace for several days. Shake, or brush carefully with a soft brush.

TO CLEAN LACE YOKES

Sprinkle boric acid on a lace yoke, lay away for a couple of days, shake well, and the yoke will be clean without removing it from the waist.

TO CLEAN LACE WAISTS

Put a delicate lace waist into a two quart glass jar filled 206with gasoline with the top tightly screwed on, and let stand over night. Next morning pour out a little of the gasoline, shake the jar thoroughly, remove the waist, and shake carefully dry. If the gasoline is much soiled, rinse in clean gasoline. And do not use gasoline indoors.

TO DRY CLEAN LACE WAISTS

Put a lace waist in a pillow case, cover thickly with corn meal and flour mixed, leave for several days, take out of doors and shake well but carefully in the bag. Then remove and shake free from the flour and corn meal.

TO WASH LACE WAISTS

Shake the dust from a washable lace waist, immerse it in clean warm water, with a tablespoonful of ammonia stirred in, then lay it in a wash bowl, cover it with strong Ivory soap suds and set in the sun for three hours. Do not rub, but dip up and down, rinse well in several warm waters, starch if desired, and press on the wrong side, on a padded ironing board.

TO COLOR LACES

TO CLEAN VEILS

Put the veil into a glass fruit jar, filled with wood alcohol, screw the top tightly on, and leave for about ten minutes. Then pour out a little of the alcohol, replace the top and shake the jar thoroughly. Squeeze the veil 207carefully, and shake partly dry (out of doors), then pin over a sheet on a bed or table, to dry in shape. Do not use alcohol near fire.

TO WASH VEILS

Dip the veil into a warm suds of Ivory soap, squeeze it carefully till clean, rinse in several warm waters, and pin on a sheet on a bed or table till partly dry, then press under a cloth with a warm iron.

TO FRESHEN BLACK VEILS

Stir a dessertspoonful of ammonia into a quart fruit jar nearly filled with alcohol, put a black veil in, cover tightly, and shake thoroughly. Remove from the jar, squeeze carefully, shake till nearly dry, pin on a sheet on a bed or table, and leave till perfectly dry.

TO FRESHEN BLACK LACE

Spread the lace on a flat surface, brush carefully with a soft brush, and shake out the dust. Mix in a saucepan one dessertspoonful of dry tea, one pint of boiling water and one teaspoonful of gum arabic. Simmer slowly, stirring till the gum is dissolved. Strain into a dish and soak the lace in it for thirty minutes. If the lace is silk, add a teaspoonful of alcohol to the solution. After soaking, squeeze the lace carefully, then put it in folds of cloth and squeeze. Then smooth it in shape, roll carefully in a dry cloth, let remain an hour and press over paper on a padded ironing board, with a paper on top of the lace which must be pressed on the wrong side.

TO CLEAN A BLACK WOOL GOWN

Sponge with ammonia and warm water, a tablespoonful of ammonia to a quart of water. Rub powdered French chalk into the spots, leave for half a day, cover the chalk with clean white blotting paper and set a warm iron on it. Then sponge again with ammonia and water, and press carefully under a cloth, on the wrong side where possible.

TO WASH A BLACK WOOL GOWN

Boil one ounce of soap bark solution in one quart of water. When thoroughly steeped, strain, and add to two gallons of hot water. Put the dress in this and dip up and down till clean. Rinse in warm water, squeeze carefully, shake out doors and let drip partially dry. Shake again, hang up again and when nearly dry, press carefully on the wrong side.

TO CLEAN COVERT CLOTH

Mix six ounces of water, one ounce of sulphuric ether and one ounce of ammonia. Sponge covert cloth with the mixture, then sponge with warm water, cover with a damp cloth and press dry, pressing on the wrong side where possible.

TO CLEAN SPOTS FROM CASHMERE

Make a paste of Fuller’s earth and cold water, and put on the spots and leave for several hours, then brush.

Dissolve a handful of the best gray lime in half a pail of water, and apply to the coat, with a sponge. Repeat, after three hours.

TO REMOVE GLOSS FROM CLOTHING

Rub carefully with fine emery cloth. After using emery cloth on very smooth surfaces, rub carefully the way of the nap with a warm silk handkerchief.

Black wool may be sponged with borax and water, then with clear water, to remove gloss.

TO DRY CLEAN WHITE CLOTH

Rub pipe clay into the soiled places, leave for a few hours, or a day or two, then brush off the pipe clay with a small scrubbing brush kept for the purpose.

TO CLEAN WHITE FUR CLOTH

Brush the cloth the way of the nap, shake, dip a clean sponge in alcohol and wash thoroughly in the direction the nap goes. Have mixed one part powdered borax and three parts powdered starch, and sprinkle on while the cloth is wet, all it will hold. Leave in a clean place for three days, then brush out all the starch.

TO WASH WHITE SWEATERS AND SHAWLS

Use a tablespoonful of Pearline to each pailful of warm 210water. Cover the garment with this, press down with the hands to squeeze out the dirty water. Let soak thirty minutes, pour off the water and repeat till clean. Rinse in several clean warm waters, but do not lift from the tub or bucket the garment is washed in. Take out of doors, pour off all the water possible. Squeeze the garment into a bunch in the two hands and dump quickly on a dry sheet on the grass in the hot sun. Spread the garment in shape and let dry. It will be perfect. If the sun is not hot enough to dry it on the grass, the garment may be spread on a sheet stretched on quilting or curtain frames across boxes or chairs.

TO REMOVE BLOOD STAINS FROM COTTON

To remove blood stains from cotton, wet the spots with cold water, sprinkle with salt and rub lightly.

A spot on a starched garment may be removed by applying a thick paste of corn starch and cold water.

TO REMOVE BLOOD STAINS FROM SILK

TO REMOVE CHOCOLATE AND COCOA STAINS

TO REMOVE COFFEE STAINS

Spread the stained part over a basin, rub in powdered borax and pour boiling water through, and let soak.

TO REMOVE FRUIT STAINS

Spread the stained part over a basin, and pour boiling water through, let soak for thirty minutes and launder as usual. Let dry in the sun.

Another method is to moisten the spots with camphor before wetting with water, then launder as usual.

Rub the stain with molasses, laundering as usual, afterward. Another way is to saturate the spot with kerosene, and launder. Alcohol will remove grass stains in materials that will not launder.

TO REMOVE CANDLE GREASE

TO REMOVE AXLE GREASE

To remove axle grease on washable garments, cover thickly with butter, let stand a few minutes, wash in gasoline, and then in soap and water.

Grease may be removed from overalls by putting them in cold water, with plenty of soap, and as soon as the water boils, add about three tablespoonfuls of kerosene and boil a few minutes. Do not pour kerosene from a kerosene can near a fire, but pour it from a can into a dipper away from fire, and then pour from the dipper quickly into the boiler.

Chloroform will remove grease from the most delicate fabrics, but it is apt to leave a mark and for that reason, ether is more universally used.

French chalk put around the edge of a spot before cleaning with gasoline on cloth, will prevent a mark from showing.

TO REMOVE INK STAINS

Cover the ink stain on any fabric with Hydrogen Peroxide, lay in the sun and air, and repeat till the stain disappears.

Ink may be removed from wash goods by melting a piece of tallow, putting the spot in the hot tallow and washing as usual. On colored garments that will not wash, drop melted tallow and scrape off with a knife. If the stain does not all come out, put a clean piece of blotting paper over it, and press with a hot iron.

TO REMOVE INK FROM WOODEN FLOORS

TO REMOVE RED INK

TO REMOVE IODINE STAINS

Cover the stain on cloth as soon as possible with a paste of corn starch and water. Change for fresh paste and repeat till stain disappears.

If the stain is on wood, apply the paste, let stand a few minutes, and rub with a soft cloth.

Wet the spot with lemon juice, sprinkle with salt, and hold over boiling water so the steam can go through. If very badly rusted, add three tablespoonfuls of cream of tartar to three gallons of water, and boil the stained garments in it for about one hour.

Another way is to boil pie plant in enough water to soak the dress, remove the pie plant and soak the dress in the water for some time, then wash as usual.

TO REMOVE LEMON JUICE STAINS

Mix one tablespoonful of ammonia in four tablespoonfuls of water, and sponge lightly.

TO REMOVE MACHINE OIL

Cover an oil spot on silk with block magnesia shaved in fine powder. Leave on for a time, shake off, and repeat if necessary.

TO REMOVE MILDEW

TO REMOVE MILK STAINS

TO REMOVE MUD STAINS FROM CLOTH

TO REMOVE PAINT

Rub turpentine thoroughly into the material. If the paint is very dry, mix a little ammonia with the turpentine. Keep all cleaning fluids away from fire.

TO REMOVE PERSPIRATION STAINS

To remove perspiration stains from white waists, soak the stained part in baking soda and cold water. Repeat, if necessary, after thirty minutes.

For silk waists, sponge the spot carefully with a little cold water, and cover with powdered prepared chalk. When thoroughly dry, brush carefully with a soft brush.

To remove perspiration stains on white cotton from wearing black silk, boil the garment in one-half gallon of water containing a handful of peach leaves.

TO REMOVE SCORCH STAINS

Wash in cold, and then pour boiling water through the spot. Soak an obstinate tea stain in glycerine.

TO REMOVE VARNISH STAINS

TO REMOVE VINEGAR STAINS

Mix one tablespoonful of ammonia in four tablespoonfuls of water and sponge lightly.

TO REMOVE WINE STAINS

Moisten a red wine stain in cold water and keep covered with salt, and the wet salt will absorb the stain.

STORING FURS

Beat the furs well but carefully, out of doors and hang, if convenient, on a line in the sun for an hour or more. Then lay in a box lined with newspapers, putting paper between parts of the furs that must lap over one another. Wrap the box in newspapers, putting a heavy express paper over all, sticking all edges of this last paper with mucilage.

CLEANING BLACK LYNX

TO CLEAN CHINCHILLA

Make a paste of prepared chalk and water, put on the fur with a wide brush and let dry. Beat the fur lightly to remove the chalk.

If chinchilla fur gets wet, suspend it near heat, beating it lightly every few minutes. Harder furs require stiff brushes to smooth them, always stroking in the direction the fur lies.

If furs get wet, absorb all possible moisture by applying hot towels, before hanging to dry.

Smooth starch with water till like paste. Dip a piece of clean white flannel in this paste, rub the furs well with it and leave near fire to dry. Then brush it with a stiff brush, and shake thoroughly to remove the flour.

TO CLEAN MINK

TO CLEAN SEALSKIN

Spread sawdust over sealskin and spray benzine over the sawdust. When nearly dry, brush off with a whisk broom, then brush so the hair stands up, and let it air.

TO CLEAN WHITE FUR

Lay the fur flat on a table, take a clean white cloth and rub dampened corn meal into the fur, always rubbing the way the fur lies. Rub carefully till the fur is filled. Shake, and if not clean, repeat the operation, using plenty of dry corn meal to dry it at the last.

White fur may be cleaned by rubbing in a paste of corn meal and gasoline, repeating, if the fur is badly soiled. Shake well, and air. Clean all things out of doors when using gasoline.

A small piece of charcoal should be placed inside the refrigerator to insure a sweet interior. It should also be placed in dark closets. Renew every week or two.

Put a few pieces of dried orange peel on a hot stove, or in an old tin can or shovel, and allow it to smoulder.

Broken pieces of pumice stone may be saturated with oil of lavender to create a pleasant odor in a room. Or a few drops of the oil may be dropped into a bowl of boiling water, letting it stand till cold.

Eau-de-cologne may be burned in an old iron spoon made red hot; or it may be poured over block ammonia placed in an earthen jar.

A little oil of sandalwood dropped on a hot shovel will impart a delightful fragrance to a room.

The odor of paint, and of tobacco smoke in a room may be dispelled by setting a dish of cold water in the room.

A dish of ground roasted coffee is one of the best preservatives to leave in cellar.

Put a piece of unslacked lime the size of an egg in an earthen vessel, pouring over it a quart of cold water. Allow it to stand a few hours, then filter it through clean white blotting paper. Pour it into a clean bottle, cork and keep in a cool dark place. A teaspoonful of lime water in a cupful of milk or water, almost destroys any deleterious substance there. It gives no unpleasant taste.

SCENTING LINENS

Underlinen is delightfully scented by placing broken orris root in the bureau drawers and hanging in small muslin bags in the closets.

A few drops of any preferred scent put on broken pumice stone and scattered through drawers and boxes, gives a delicious perfume.

Sachet powder mixed with powdered orris root in equal parts, preserves the fragrance much longer than by using sachet powder alone.

COLOGNE

FILLING A ROSE JAR No. 1

Gather rose leaves in June, pack in a covered stone jar with alternate layers of salt, and keep in a dry cool place 221for a week after sufficient leaves are packed. Then turn out on a paper spread on a table, and mix very thoroughly. Add the following ingredients, mix well and put in the jar for six weeks before filling the rose jars. Leave rose jars uncovered for a short time only, as the perfume is easily exhausted.

FILLING ROSE JAR No. 2

Gather rose leaves in June and put a layer in a covered stone jar, then add a layer of salt; spread thickly over this stick cinnamon and whole cloves; pour over these a pint of alcohol, cover and allow to remain one week, then mix and fill into rose jar.

ANTS

Wash a large sponge, press dry, then sprinkle with fine sugar and place where ants are thick. They will fill the sponge, which may be dropped in boiling water, squeezed out, and placed ready for them again.

RED ANTS

Several ways of getting rid of red ants are good. Use whichever is easiest for you in your locality.

1 teaspoonful paregoric with one-fourth cupful water is effective when sprinkled around.

Sugar well mixed with pulverized plaster of paris sprinkled about will drive them away.

RATS AND MICE

Put sprays of peppermint or peppermint essence where mice have been, and they will not return.

Sprinkle sulphur about house and barn where rats come in, and they will be driven away.

To stuff the holes where they enter with soap sprinkled with cayenne pepper, will keep them out.

FLIES

Mix one-half teaspoonful black pepper and one teaspoonful of sugar in one teaspoonful cream and put on a plate, and flies will disappear.

Two teaspoonfuls formaldehyde in two cupfuls of water poured into shallow dishes and set around tables where flies are troublesome, will destroy them.

A little bit of sassafras on a small cloth laid in an old baking powder or other can cover, will drive flies away.

ROACHES

Cucumber peel scattered around the haunts of roaches and left over night, gets rid of the bugs.

Mix a dough of corn meal and strong borax solution, shape into little cakes and place on pantry shelves to feed roaches so they will refuse to return.

A weak solution of turpentine might be poured down water pipes once a week to keep water bugs away.

SPARROWS

Blotting paper saturated with turpentine placed where moths are apt to work, will prevent their havoc.

Saturate an old sheet with formaldehyde and hang in the closet containing moths, first stopping all possible cracks and keyhole, and leaving there for a day.

If moths get into carpets, draperies and furniture, use the just given formaldehyde cure.

Where moths are apt to injure carpets, boil a few camphor balls in water and sweep with a clean broom, dipping frequently in the mixture.

An effective, quick way to rid carpets and furniture of moths, is to use an oil atomizer and spray them with one teaspoonful carbolic acid, mixed in one quart benzine.

SCENT BAGS TO HANG IN CLOSETS

Mix well and put in small bags in closets and among clothes. This mixture is said to be a preventive of moths.

Add a little salt, saltpeter or soda to the water containing cut flowers, or place them in cold soap suds, to aid in their preservation.

Another way is to fill a vase nearly full of fresh bits of charcoal, adding water till the vase is nearly full of water, place flowers in it, and change water daily.

Cut flowers with a sharp knife instead of scissors, if you wish them to keep for a longer time.

NASTURTIUMS

After picking, put them in rather hot water and the stems soon become stiff, so the blooms will stay up.

By tying a soft thread around buds, they may be kept from opening for several days.

A FLOWER CENTER PIECE

Cover any size embroidery hoop with mosquito netting, placing over a low bowl, and stick short stemmed flowers through it.

A GROWING CENTER PIECE

Plant a five cent package of old fashioned portulaca seed in your fern dish for beautiful greenery.

A flower pot may be covered with a straw sleeve protector or made attractive by decorating in green oil paints in leaf designs.

Mix mustard and turnip seed and sow thickly in odd spots in garden or yard. They grow rapidly, can be cut off and will grow again. Horse radish is also good to have growing.

MINT

Grow fresh mint for cooking, in less than a week in a glass jar of water. Do not change, but add to the water each day or two, and keep the sprays short by pinching off the tops.

VINES

A sweet potato, not kiln dried, placed in a bowl containing a few inches of water, will grow beautiful greens.

TO HASTEN GROWTH

Thoroughly dissolve one tablespoonful epsom salts in one-half gallon cool water, and pour over plant roots.

FLOWERS FOR WINTER

Save the most perfect buds of the desired flowers, cut with a three inch stem and cover the end immediately with sealing wax. When they have shrunken some, wrap each one in a piece of paper and keep in a dry box. When ready for them in winter, take them at night, cut off the ends, and place in water containing a little niter of salt. The following day the flowers will bloom as though just picked.

Gather red berries like pods of roses, and bright red berries and dip in melted paraffin for decorating in winter.

HYACINTHS

Plant four or five bulbs in October in a six inch pot, and place in the cellar till six weeks before Christmas, then bring gradually to the light. If about to bloom too soon, put in a darker cooler place; if too slow, put in a warmer lighter place.

TO KEEP CYCLAMEN BLOOMING

Do not cast it aside after repeated blooming, but in the spring, dig a hole in the ground, set the pot in and water as usual. In the fall, place it in a sunny window, keep moist with warm water and it will bloom like new.

TO ROOT OLEANDERS

Cut off a strong slip, cut a slot in the end and fill full of cotton, wrapping paper around it so it will not touch the bottle, and put it in a bottle of water in a dark place for a week. It should have plenty of roots by that time, and is ready to plant carefully in rich soil.

SLIPPING GERANIUMS

Insert an oat or a grain of rye in the bottom of the slip, put in a pot, keep moist, and the result is wonderful.

Two tablespoonfuls of olive or castor oil poured on the roots of large ferns and palms once a month, does wonders. Use less quantities for smaller plants.

PALMS

Keep palms washed clean with luke warm water and milk and give them from one to two tablespoonfuls olive or castor oil, according to their size, once a month.

RUBBER PLANTS

Give them oil as advised for ferns and palms. If the leaves become spotted, turn yellow and drop, give the roots some sweet skim milk once or twice each week.

FROZEN POTTED PLANTS

Turn boxes or other covers immediately over them, covering them with blankets, papers, or anything to entirely keep out light; or set them in a perfectly dark closet to thaw naturally, without light. Bulbs frozen in water should be set away from a ray of light and brought out on a milder day.

Cut off close to the ground and drop a few drops of gasoline from an old kerosene can on the roots.

PLANT BUGS

One teaspoonful ammonia to one quart warm water on roots of plants destroys worms and bugs.

To rid plants of lice, spray with two tablespoonfuls oil of sassafras well stirred in one quart of lukewarm water.

TO SHARPEN LAWN MOWERS

Spread a mixture of emery dust and black oil as thick as molasses, on the concave cutter bar beneath the knives. Remove the cast head covering on the outside of one wheel and place a crank on the end of the axle, and turn backward. This turns the knife cylinder rapidly and draws the knife edges through the emery and oil. The kitchen range shaker or clothes wringer crank may be utilized for the crank.

TO CLEAN BOTTLES

Cut up raw potato parings very finely, fill the bottle with them, cover with warm water and let stand twenty four hours. Remove a few of the parings, shake the bottle thoroughly, turn all out, and wash the bottle. It should be perfectly clean.

Crush egg shells and put in a bottle with clear cold water. Shake thoroughly, empty, and rinse well.

Put a piece of soap and a handful of small cinders in a bottle with hot water, shake thoroughly, rinse well, and drain.

TO CUT A BOTTLE No. 1

Wind cotton twine two or three times around the bottle just below where it is to be cut. Drop kerosene or alcohol very slowly on the cord until it is saturated, then ignite it with a match. When the flame has nearly died out, pour on a little cold water, and the bottle separates smoothly.

TO CUT A BOTTLE No. 2

To file, drill, or saw glass with a hack saw, keep the tool edge wet with camphor dissolved in turpentine.

Fill a deep pan with water, put the hands, glass and scissors completely under water and hold them there while cutting any desired shape in glass.

REMOVING STOPPERS FROM BOTTLES

Wrap the stopper round with a cloth dipped in boiling water. If the bottle contains smelling salts, put it into vinegar and water. Leave it a short time in a warm place, then stand it in hot water. Then hold it in one hand and tap it on first one side and then the other with a piece of wood, with an upward stroke.

Another way is to put a few drops of olive oil around the glass stopper, leave for an hour or more, and if it refuses to be moved, place the whole bottle in warm water and tap the stopper carefully on each side.

TO REMOVE A CORK FROM BOTTLE

Tie a nail on the loop of a string so it will not float, get the string under the cork and pull it out.

TO MAKE A CORK SMALLER

Cut two wedge shaped pieces out of it at right angles across the small end, and it will fit tightly.

TO KEEP GAS GLOBES FROM BREAKING

Put a silver spoon in a glass to prevent its breaking, when hot liquid is poured in.

WHEN GLASSES STICK TOGETHER

To separate glasses that stick together, set the lower glass in warm water and fill the upper with cold water.

WASHING GLASS

MIRRORS

To clean mirrors, use a soft cloth dipped in alcohol, and polish with a clean dry cloth.

Stains may be removed from mirrors by using a soft cloth dipped in spirits of camphor, polishing afterwards.

Never allow the sun to shine on a mirror, as it softens the backing, making the glass cloudy.

MENDING CHINA

Apply the paint to the edges with a small stick, place rubber bands or twine around it to hold the parts together, and set away to become thoroughly hardened.

233It is very much better, however, to immediately throw out a piece of broken china, as all the mending in the world never makes it perfect, and there can be no satisfaction in having an imperfect piece of china that is liable at any time to fall apart and break several other pieces.

CEMENT FOR CHINA AND GLASS

CEMENT FOR ENAMEL WARE

Mix equal parts of finely sifted coal ashes, sifted table salt, and soft putty. Fill the hole with this mixture and set the dish on the fire with a little water in it till the cement hardens.

Cement for joining leather, wood, and paper to metal mix one teaspoonful of glycerine with a gill of blue.

FOR MENDING RUBBER ARTICLES

CANDLES, LAMPS, ETC.

Keep candles in the refrigerator several hours, to harden them, to prevent drooping when used for decorations.

234When carrying a candle in a draft, fasten it by its melted grease in a tumbler, using a short candle.

FILLING OIL LAMPS, ETC.

If a lamp gets overturned, never pour water on it, but use earth, flour or sand.

LAMP WICKS

Soak a new lampwick in vinegar and dry perfectly before using, to prevent it smelling badly.

When a lampwick is too large, do not cut down the side, but draw several threads from the middle of the wick.

Dip one inch of the end of a wick in starch and iron perfectly dry, to insert it easily in a burner.

Sew a piece of white flannel to the bottom of large lamp wicks and they may be used a much longer time.

TO CLEAN LAMP CHIMNEYS

A few drops of alcohol rubbed on the inside of a lamp chimney will remove all the black.

TO MAKE WATERPROOF PAPER

Mix sulphuric acid of an exact strength with one-half its weight of water. A sheet of common paper placed in this solution becomes hard and fibrous, yet its weight is not increased, and it makes a better parchment for writing purposes than animal parchment.

TO RESTORE FADED WRITING

Moisten the paper with water, then brush over with a solution of hydric-ammonia.

TO PREVENT MOULD ON BOOKS

TO CLEAN SOILED BOOKS

Use two parts of water to one part of vinegar, rub over the soiled pages, and leave the book open to dry.

Book covers soiled by grease may be cleaned by putting pipe clay or French chalk over the spots, then applying a warm iron.

To clean the edges (where they are not gilt edges) close the book tightly and erase with an ink eraser.

COOK BOOK COVERS

Put in jars and be sure to keep tightly covered, and it is always ready for use.

TO PREVENT SOOT IN CHIMNEYS

Burn raw potato parings in the stove, or pieces of zinc to prevent having soot accumulate.

TO SEE OBSTRUCTIONS IN A CHIMNEY

Remove the soot-pan, place a hand mirror in the opening, and you can see to the top unless obstructed.

TO START A FIRE

Keep ashes in an old tin can and pour over kerosene enough to soak them. Have the grate clean and wood laid on it ready to light. Place two spoonfuls of ashes on the wood, then lay a few sticks over the ashes, have dampers open, and light the ashes. Keep the can of ashes outside, away from fire and your kindling is always ready. A brick may be soaked in kerosene a short time and laid in a grate and lighted to start either coal or wood. When the kerosene is burned out and the brick cold, it may be soaked again.

To start a fire in the grate, first take a newspaper and insert in opening just above grate, then light paper; this will warm up the chimney flue and prevent smoke from 238coming into room after lighting fire. This also applies in starting hard and soft coal burners.

TO KEEP A FIRE

Soak two or three newspapers in clean cold water, squeeze out the water, and make the papers into good sized balls. Pack these tightly together on top of the red hot coal fire, and it will keep for hours.

When a quick fire is needed, tear a newspaper into quarters without unfolding, twist each one tightly, lay closely in the stove, and light one end.

Throw on a few pieces of coal and sprinkle table salt over them. At the end of several hours, there will be a good fire.

TO WATERPROOF MATCHES

TO CLEAN DISCOLORED FIREPLACE BRICK

Rub into the bricks as much linseed oil as they will absorb, and repeat till they are clear.

BLACKING A STOVE

Use a paint brush to apply the blacking. Just before using stove polish, mix a tablespoonful of gasoline with 239a saucer of polish. Be sure the stove is cold and never use gasoline around heat.

Clean the steel parts with boiled linseed oil on a woolen cloth, and clean the nickle with whiting and ammonia.

If a stove is washed, then rubbed well with a few drops of linseed oil on a woolen cloth, it will never need polishing.

IN THE OVEN

Paint the inside of the oven with aluminum paint and it is a pleasure to be able to see every article in it.

When the hinges on the oven door are worn and the doors fail to catch, put washers of iron on the bolt.

TO CUT STOVE PIPE

GAS STOVES

Keep two pieces of sheet iron on top of a gas stove, large enough to cover it. Enough heat will be diffused from 240one or two burners to cook a whole meal. It will also keep dishes hot.

On top of the gas stove under the burners, is a good place to spread a paper to catch falling particles.

TO CLEAN ASBESTOS GAS LOGS

To clean the asbestos gas log when it becomes blackened, sprinkle it with salt, light the gas, and the asbestos turns white.

TO CLEAN A GAS MANTLE

When smoke has blackened a gas mantle, sprinkle salt from a salt shaker on it, slowly, light the gas and let the salt burn off a little at a time.

TO WHITEN A HEARTH

Melt a little size in a jar with a quart of boiling water. When the size is melted, mix in the same quantity of whiting with just a bit of washing-blue. Wash the hearth, then paint with the mixture. Clean it by wiping with a cloth wrung out of cold water. When the whiting needs renewing, wash the hearthstone in hot water, and apply the mixture. Add more water when the mixture requires.

PACKING THE STOVE AWAY

Rub a little oil, vaseline or kerosene over a stove before packing it away, to prevent rusting.

Slip a piece of garden hose about an inch long over the end of the faucets in the kitchen sink to prevent breaking dishes on the faucets.

TO PREVENT PIPES FREEZING

After water is shut off, always sprinkle a good handful of coarse salt over the holes in the sink with just enough water to carry it to the curve of the waste pipe. Treat all similar curves in the same manner.

TO THAW FROZEN PIPES

When pipes become frozen in the yard, have an electrician connect a transformer of suitable size into circuit; one lead of the secondary is connected to the water valve or pipe near the curb and the other lead is connected to the water piping in the house. The current is then turned on, and the heat developed by the resistance of the water pipe to the flow of the electric current soon thaws the pipe.

TO CLEAN ALUMINUM KETTLES

TO CLEAN BRASS

Dip half a lemon in fine salt and rub over the stains, wipe with a soft cloth, and polish with a woolen cloth.

After cleaning brass, polish with equal parts of paraffin and naphtha with enough rottenstone to make a good paste. Then polish with a soft dry cloth.

Drop rusty curtain pins into ammonia water and let them remain for ten minutes, then dry on soft cloth.

TO CLEAN BRONZE

Use salt and vinegar (or lemon juice), then rinse in clear water and polish with a clean woolen cloth.

TO CLEAN COPPER

TO CLEAN ENAMELED WARE

Dip in a solution of one teaspoonful of ammonia to one quart of water, rinse in clear warm water, and dry on soft cloth.

TO PRESERVE POLISHED IRON WORK

Add olive oil to copal varnish till the mixture is rather greasy, then mix in as much turpentine as there is varnish and apply.

TO CLEAN NICKEL

TO CLEAN PEWTER

TO CLEAN SILVER

Apply kerosene with a brush or soft cloth, rinse in boiling water and dry with soft towels.

Dissolve one-fourth cupful sal-soda in one gallon of water, heat to boiling, immerse the silver, being sure it is entirely covered in water, let stand five minutes, rinse, and wipe dry.

Another method is, boil the silver in an aluminum kettle for thirty minutes, and dry with a soft towel.

TO REMOVE EGG STAIN FROM SILVER

TO CLEAN STEEL

Emery powder and oil rubbed to a paste is good to clean steel. After cleaning, polish with an oiled rag, and then with a soft dry cloth.

TO REMOVE RUST FROM STEEL

Use plenty of kerosene. If possible, lay on or wrap about the rusted parts, cloths soaked in kerosene, leaving them for a day or two. Then apply salt wet in hot vinegar, or scour with brick dust. Rinse in hot water and dry with a soft woolen cloth, finishing with an oil rub and polish with a soft cloth.

TO CLEAN TIN

TO CLEAN ZINC

TO CLEAN ENAMELED WOODWORK

Dampen a flannel cloth in warm water, dip in whiting and apply to the wood. Rinse in clear warm water, and dry with a soft cloth.

TO CLEAN PAINTED WOODWORK

Use one dessertspoonful of soda to one bucketful of warm water. Wash, and wipe with a dry, clean, soft cloth.

Kerosene is good to clean any painted or polished woodwork. Use one tablespoonful to a bucketful of warm water.

TO CLEAN WINDOWS

Use a cloth moistened in denatured alcohol, and polish immediately with a soft dry cloth.

TO CLEAN OLD PAINT BRUSHES

To clean a brush that is dried and stiff from standing in paint or varnish, dip it repeatedly in boiling vinegar till it softens. Then wash it in warm soap suds, rinse in warm water, and dry.

TO POLISH FURNITURE

Mix equal parts of olive oil, vinegar and turpentine. Apply with a soft cloth and rub dry with a soft clean flannel.

Dip a soft piece of cheese cloth about a yard square in kerosene, do not wring very dry, but hang out of doors for twenty four hours before using.

Old pieces of soft flannel soaked in paraffin all night, wrung out as dry as possible and hung out of doors about twenty four hours, make nice furniture polishers and cleaners.

TO CLEAN ALABASTER ORNAMENTS

Apply a paste made of quick lime and water, leave on a few days, and wash off with warm water and soap.

TO CLEAN IVORY

Brush with a soft tooth brush in lukewarm water. Use alcohol if the ivory is discolored and dry in the sun, if possible.

TO CLEAN MARBLE

Mix two parts of soda, one of pumice stone, and one of salt, with warm water to form a paste.

TO CLEAN PLASTER STATUETTES

Dip the statue several times in a strong solution of soda in water, rubbing badly soiled places with a soft cloth.

TO REMOVE GREASE FROM ALL FABRICS

Shake well, apply with a sponge and rub. When dry, press with a slightly warm iron.

TO CLEAN ALL FABRICS

Let the articles to be cleaned remain in the fluid from one to twelve hours. If small pieces are to be cleaned, immerse them in the mixture in a glass fruit jar with the top screwed tightly. Laces, feathers, silks, woolens, etc., clean beautifully in this.

TO CLEAN CARPETS

Scrub the mixture on the carpet with a scrubbing brush, and wipe dry with clean cloths.

TO CLEAN WALL PAPER

Mix, and add flour till stiff enough to drop from spoon. 249Cook in a covered pail set in a kettle of boiling water, stirring often, till done. If the mixture does not stick to the hands when cool, it is done, and can be kneaded into loaves. Rub the wall with pieces of the loaf, using the pieces over and over. Keep the loaves covered when not using.

COOKING RECIPES

*** END OF THE PROJECT GUTENBERG EBOOK THE PROGRESS MEATLESS COOK BOOK ***

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2 cupfuls butter=	1 pound=	1 pint
4 cupfuls flour=	1 pound=	1 quart
2 cupfuls sugar=	1 pound=	1 pint
2½ cupfuls powdered sugar=	1 pound=	1 pint
1 cupful bread crumbs=	4 ounces
1 cupful grated cheese=	¼ pound
¾ cupful macaroni=	¼ pound
1 cupful nut meats=	¼ pound
1 cupful dates=	½ pound
¼ cupful dates=	4 tablespoonfuls
⅓ cupful dates=	6 tablespoonfuls
2 cupfuls milk or water=	1 pound
10 eggs=	1 pound

The Project Gutenberg eBook of The progress meatless cook book

THE PROGRESS MEATLESS COOK BOOK AND VALUABLE RECIPES AND SUGGESTIONS FOR CLEANING CLOTHING, HATS, GLOVES, HOUSE FURNISHINGS, WALLS AND WOODWORK AND ALL KINDS OF HELPS FOR THE HOUSEHOLD

CONTENTS

PREFACE

SUGGESTIONS FOR STARTING THE DAY

THE KITCHEN SINK

THE KITCHEN FLOOR

THE KITCHEN TABLE

THE GARBAGE

AROUND THE KITCHEN STOVE

OTHER HELPS

COOKING UTENSILS

WEIGHTS AND MEASURES

READ THIS

YEAST

EVERLASTING YEAST

MAKING DRY YEAST

YEAST

HELPS ABOUT BREADS

KEEPING BREAD FRESH

STALE BREAD

CUTTING BREAD

BREADS OF VARIOUS NAMES

ENTIRE WHEAT BREAD

WHITE BREAD, ROLLS AND BREAD DOUGHNUTS

BREAD DOUGHNUTS

RYE BREAD

BOSTON BROWN BREAD No. 1

BOSTON BROWN BREAD No. 2

BROWN BREAD No. 1

BROWN BREAD No. 2

GRAHAM BREAD No. 1

GRAHAM BREAD No. 2

ROLLS

NUT ROLLS

PARKER HOUSE ROLLS

BISCUITS

BAKING BISCUITS

BAKING POWDER BISCUITS

GRAHAM BISCUITS

MAPLE TEA BISCUITS

GRAHAM GEMS

MUFFINS

POP-OVERS

BAKED BUCKWHEAT CAKE

JOHNNY-CAKE

GRIDDLE CAKES

BAKING POWDER GRIDDLE CAKES

BUCKWHEAT GRIDDLE CAKES No. 1

SUGAR SYRUP FOR HOT CAKES

BUCKWHEAT GRIDDLE CAKES No. 2

OATMEAL CAKES

SOUR MILK GRIDDLE CAKES

FRENCH PANCAKES WITH JELLY

CEREALS AND BREAKFAST DISHES

CORN MEAL MUSH

FRIED CORN MEAL MUSH

PLAIN AND FANCY TOASTS

BIRD’S NEST TOAST

CHEESE TOAST

DRY TOAST

MARSHMALLOW TOAST

MILK TOAST

EGGS

BEATING EGGS

TO PRESERVE EGGS

EGG SUBSTITUTE

BAKED EGGS

BOILED EGGS

DEVILED EGGS No. 1

DEVILED EGGS No. 2

EGG GRAVY

EGG OMELET No. 1

EGG OMELET No. 2

FRUIT OMELET

FRIED EGGS

POACHED EGGS No. 1

POACHED EGGS No. 2

RAW EGGS

SCRAMBLED EGGS

THE PROGRESS
MEATLESS COOK BOOK
AND
VALUABLE RECIPES AND SUGGESTIONS
FOR
CLEANING CLOTHING, HATS, GLOVES, HOUSE FURNISHINGS, WALLS AND WOODWORK
AND
ALL KINDS OF HELPS FOR THE HOUSEHOLD