Hamilton Township (part 2 of 3)

Rice Croquettes

Warm the rice with enough of the milk to soften it. Add the butter, pinch of salt, sugar, and beaten egg, and cook until it thickens. When cool, roll into balls and dip in egg and bread crumbs, and fry in deep fat like doughnuts.

Egg Croquettes

onion juice, I teaspoon salt, a dash of pepper. Boil tog-ether; then let stand on ice till cold. Shape into cylinders. Roll in egg and cracker crumbs, and fry in hot lard.

One pair sweetbreads, parboiled. Break in small pieces. y2 can of mushrooms, chopped, i cup of warm, boiled rice. Season to taste with salt and pepper, and moisten with cream sauce. When cool, shape in croquettes and roll in eggs and bread crumbs. Fry in deep fat.

Mix the salt, pepper, nutmeg, parsley, and lemon juice with the mushrooms and sweetbreads, and set aside to season while making a white sauce with the butter, flour, and cream. Add the meat to the sauce, and lastly the beaten egg. Set away to cool or stiffen for two or three hours ; then shape, crumb, and fry in deep fat. Serve with cream sauce.

with bread crumbs, and moisten with 3 or 4 tablespoons of water in which the sweetbreads were boiled ; season with white pepper, salt, nutmeg, and chopped parsley. Add the whole egg, and then mix in the sweetbreads. Set away to get thoroughly cold. Mold, roll in egg and cracker crumbs, and fry in deep fat. Serve writh rich mushroom sauce.

Salmon Croquettes

Remove bones and skin from salmon ; add beaten egg, rice, salt to taste. Roll into cylinders, dip in egg and cracker crumbs, and fry in deep fat.

Potato Croquettes

Two cups cold, mashed potatoes; yolks of two eggs, beaten; y2 teaspoon of salt, and y2 teaspoon of pepper. Mix all of these, then mold into cone shapes, leaving a small hollow in top of each. Place in greased pan in oven till brown; 2 minutes before removing put a little of the beaten whites of the egg into the hollow on top.

Boil il/2 pounds veal. When cold, put through a meat grinder. Put into a double boiler 1 cup of milk, 1 cup of veal broth; rub 2 tablespoons of flour with 2 of milk; pour into hot milk, stir till thick, and add 1 tablespoon of chopped parsley, juice of y2 lemon, a little nutmeg, salt, pepper, and onion juice if desired. When cold and stiff, mold into balls. Break into a pan 1 egg with 1 tablespoon hot water; dip balls, and roll in fine bread crumbs, and fry in hot lard. This will make iJ/2 dozen croquettes.

Hamburg Croquettes

Mix well together 2 pounds ground steak, 2 cups cold, mashed potatoes, and y2 cup milk; season with salt, pepper, and a little choped onion, if desired. Form into cylinder-shaped croquettes flattened at the ends. Dip them into an egg which has been beaten in a tablespoon of water, roll in cracker crumbs, lay side by side in a savory roaster, pour over all 1 tablespoon butter which ' has been mixed in 1 cup slightly salted boilingwater, place cover on pan, and roast brown. Each hot croquette served in a lettuce leaf with a bit of mayonnaise supplies an extremely and nourishing meat dish at a nominal cost.

Take raw chicken ; pass through a meat cutter ; puree of mushrooms mixed with it, to bind ; form into cutlets ; bread ; fry slowly in butter till done, and serve with tomato sauce.

Lobster Cutlets

If the fresh lobster is used, remove the meat from the shell, reserving claws and feelers for garnishing. Chop the lobster, blend the butter and flour, add milk, then boil 3 minutes. Add cream, lemon juice, salt, and red pepper. Mix thoroughly, spread on plate, and allow to cool. When cool and firm, divide into 12 equal parts, form into cutlets, and dip into egg and cracker crumbs. Fry a light-brown in deep fat.

Nut Cutlets

Chop fine 1 cup of nut meats. Make a cream sauce with 2 tablespoons of flour, 2 tablespoons butter, and 1 cup of milk, salt, and pepper, and bring to boiling point. Take off fire, add 1 egg, beaten light, and 2 cups of bread crumbs. Then add nuts, and mix thoroughly. Put on a platter to cool. Cut in squares, and fry in deep fat, first dipping into egg and bread crumbs. Serve with tomato sauce.

Creme De Volaille

Cook 1 large chicken until tender. Remove all skin and bones, and grind 3 times. The last time add 1 can of mushrooms before grinding. Make a white sauce of 1 cup of cream, 1 tablespoon of butter, and 1 tablespoon of flour. Cook until thick, and pour over chicken. Add large lump of butter and 3 or 4 eggs (1 at a time). Season with a little onion juice, salt, cayenne pepper, and a little chopped parsley. Beat very hard and light before putting into mold (one large one or individual ones). Steam 2 hours, and serve with champignon sauce.

Egg Appetizer

Nice for Sunday night, served cold. Poach as many eggs as required - not too soft or too hard. Place a lettuce leaf on plate; then nice, large slice of tomato; then poached egg. Pour over a spoonful of mayonnaise, and place in center j/2 teaspoon of caviare. Serve with reception flakes. The use of a ^poacher is recommended to keep the eggs in uniform shape.

Apple Fritters

One pint of flour, 2 eggs beaten separately, a pinch of salt, 1 teaspoon of baking powder, sweet milk enough to make batter for muffin, or just to run from spoon. Add beaten whites of eg;gs, then a full cup of chopped apples or peaches or bananas. Drop from spoon into deep, hot lard or crisco, which is better for it, as it will not smoke or burn. When nicely browned, lift and dredge with powdered sugar. Serve with maple syrup or any sauce. This serves eight.

Six ears of corn cut off ; then add 1 egg and 2 tablespoons of cream. Next add the 3 tablespoons of flour and 1 teaspoon of baking powder, and last a little salt and pepper. Drop into hot, deep fat with a spoon, and leave until light-brown.

Rice Fritters Spanish Omelet

Beat the whites of eggs until dry; beat yolks until lightcolored and thick. Add to the yolks 2 tablespoons of milk to each egg, y2 teaspoon salt, and a dash of white pepper.

Mix together thoroughly, then turn the beaten whites into the yolk mixture. Have a pan hot and buttered before turning in the mixture, spreading evenly over the pan. Let this stand about 2 minutes where there is a moderate heat. Then set in oven to cook top lightly, and as soon as a knife thrust into the center of the omelet comes out nearly clean, remove from oven.

Take I can tomatoes and put on range in white-lined saucepan. Cut 3 slices of bacon into cubes, and brown in a skillet. Pour fat and all into tomatoes. Put 3 small onions cut fine also into tomatoes, 1 small red pepper broken fine, and a teaspoon of salt. Cook all the above until the water is gone from the tomatoes. This is better made some time before the omelet, and heated when wanted for omelet.

Genoa Ramekins

Butter ramekin cases and line with bread cut from a stale loaf, free from crust. Make a raw custard in the proportion of J/, cup milk, a pinch of salt, and a dash of cayenne to each beaten egg. Mix well, and baste the bread until each is well soaked. Cover the top with an inch layer of dry, grated cheese. Salt and pepper lightly, and place in moderate oven about f/2 hour. Bread should set in center and cheese be brown.

Ramekin Toast

Cut bread in slices 2 inches thick; cut off crust to make rounds 4 inches in diameter. Scoop out center, leaving shell y2 inch thick. Toast in oven till brown.

Ham Scallop

Two cups of cold, boiled ham ground fine, and 6 hard-boiled eggs. Make a thick cream sauce of a tablespoon of butter and 4 of flour. Cook till smooth, then add a pint of sweet milk.

When thick, season with salt and pepper. Butter a baking dish, put in a layer of sauce first, then add in succession ham, sliced eggs, and top layer of sauce, dusted with fine cracker crumbs and small pieces of butter. Bake until brown, which will be about half an hour.

This makes a nice luncheon dish, and scraps of ham or pieces clinging to the bone that can not be served sliced, can be utilized in this way.

Omelette Souffle

Beat yolks till lemon color; add milk and seasoning. Fold in beaten whites (very stiff). Butter pan, and when yellow pour in omelette. Cook on top of stove till brown underneath, and run in oven for a few minutes to dry the surface.

Cheese Scallops

Butter a patty pan, line it with thinly sliced cheese, break an egg in the center, season with pepper, add a tablespoon of milk or cream, cover with grated cheese, and bake for 20 minutes ;. serve on dry or fried toast.

Cheese Souffle Souffle Of Ham And Macaroni

Cook 34 cup of macaroni, broken into inch lengths, in rapidly boiling salted water. Butter a baking dish, put macaroni in, alternating with cold, boiled, grated ham. Sprinkle each layer with fine bread crumbs and bits of butter. Beat 1 egg, mix it with 1 cup of milk, and pour over all, and bake in a slow oven for y2 hour.

Creole Tomatoes

Cut the tomatoes in halves crosswise, lay cut side up in a baking pan and sprinkle with the finely chopped onion; also the peppers, from which the seeds and veins have been removed.

Melt the remaining 2 tablespoons of butter, and brown the flour in it ; add milk and cream, also the liquor from the baking pan. Stir till boiling, and cook 3 minutes longer.

Beat 2 eggs; add 1 cup of cold, cooked chicken, chopped fine, %. cup of bread crumbs, J/2 teaspoon each of salt and white pepper, il/2 cups of thin cream.

Turn the mixture into well-buttered timbale molds lined with paper in the bottom. Set the molds in a pan of hot water. Let cook in oven until firm in the center.

The timbales will take from 20 to 30 minutes. Unmold on a chop plate, and serve with a sauce made of chicken broth and cream or all cream thickened with cornstarch, and flavor with Worcester sauce, about 1 tablespoonful.

Mix with 2 cups of ground, cooked chicken, ^4. cup of cream sauce; add 2 eggs; season with a little onion, chopped parsley, salt and pepper.

One cup of cold chicken chopped fine. Melt a tablespoon of butter; ]/2 cup of bread crumbs; 4 tablespoons of cream. When heated, add the chicken, with salt and pepper and yolks of 2 eggs. Mix thoroughly and add the whites after removing from the fire. Bake in hot water 20 or 30 minutes, and serve with mushrooms.

Take y2 cup of cream and J4 CUP of dried bread crumbs. Boil together until it forms a paste, and season with salt, pepper, and a little mace. Then add the uncooked white meat of 1 medium-sized chicken ground fine, and whites of 4 eggs beaten stiff. Place in greased individual molds, set in pan of hot water, and bake about 25 minutes. Serve with cream sauce.

Grind y2 pound of raw chicken. To 1 cup bread crumbs add y2 cup milk and boil until thick. Add 1 teaspoon salt, 2 dashes black pepper, and 1 pinch cayenne. Add the chicken, and lastly the beaten whites of 5 eggs. Fill mold 2/3 full, and bake from 25 to 30 minutes in a pan of hot water. Serve with mushroom sauce.

Two tablespoons butter, 2 tablespoons flour, 1 pint of milk, 1 can mushrooms, 2 level teaspoons salt, dash of black pepper, and a pinch of cayenne.

Ham Timbales

Cook the bread crumbs and milk together until the consistency of a smooth paste. Add butter, ham, and seasoning; then fold in the stiffly beaten whites of the eggs.

Fill individual molds 2/3 full of mixture, set in pan of hot water, cover with buttered paper, and bake in a moderate oven until firm. Remove to hot platters, and garnish with slices of hard-boiled eggs.

Shrimp Wiggle

Remove all shells from shrimps; rinse peas with cold water; add the cream sauce and seasoning. Fill ramekins, and cover with crackers rolled and sifted, adding a little melted butter to the crumbs.

Fruit Toast

To 3 cups of blackberry or other fruit juice, sweetened enough for table use when canned, add Yz cup flour, 1/3 cup sugar, y2 cup butter, and cook well. Pour over a dozen dices of well-browned toast.

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Preparing Salads

It is essential that all leaf salads and celery be dry. Oil and water do not mix, and if salad is wet, the dressing will run off it and also lose its flavor. They should also be crisp and clean. Divest them of imperfect portions, and wash, to free them of dust and grit ; then place them in very cold water to refresh and crisp them. Dry carefully, shaking lettuce or water cress in a wire basket, or carefully dry each piece in a clean napkin. Celery may be drained or wiped.

The salad may be dried some time before using it, and if kept near the ice, will retain its crispness; but dressing must not be added until the moment of serving, as it wilts the leaves. The same rule applies to vegetables used as salads; they should be dry and cold.

Fish Salad

Cube potatoes; slice onions and cucumbers; mince parsley; cut eggs fine; flake sardines, and mix all ingredients with cooked mayonnaise. Garnish with split sardines, capers, and parsley, and serve on lettuce leaves.

Lobster Salad

minutes; but if large, boil 30 minutes. When cold, remove from shell and cut with scissors in quite large pieces. Wash and chill lettuce leaves, and add to lobster about 1/3 lettuce to 2/3 lobster. Mix and cover with dressing No. 2.

Crab Meat Salad Jellied Salmon Salad

Remove skin and bones from salmon ; mince fine ; add lemon juice, a dash of red pepper, minced parsley, and salt to taste. Mix together and bind with any prepared salad dressing and the gelatine dissolved in water. Fill small molds and set them on ice to chill quickly. Turn out on crisp lettuce leaves. Garnish with olives, and serve with mayonnaise.

Veal Salad

Boil the veal until tender, and pick into small pieces. Add sugar, salt, pepper, and celery, or celery seed. Cut cabbage fine ; the amount to be used according to the amount of meat. If no cabbage is used, replace it with white grapes. Last add the chopped walnuts. Mix with mayonnaise and serve on lettuce leaves.

Shrimp Salad

Remove the intestinal vein from one can of shrimps; then cover with cold water 15 minutes. Drain, and add chopped cucumbers and pickles. Mix with a good mayonnaise dressing 1 hour before serving. Serve on lettuce leaves.

Sweetbread Salad

Let sweetbreads lie in salt water 1 hour. Drain and plunge in boiling water seasoned with salt. Boil until tender; drain, and cool. Break into nice-sized pieces, and add an equal amount of celery cut in pieces. Mix with mayonnaise No. 6, and serve on lettuce leaves.

Chestnut Salad

Work a little sweet cream into a cream cheese with some finely chopped sweet peppers. Divide into fine pieces, and roll in cracker crumbs. Form into shape of open chestnut burrs. Remove the meats from chestnuts ; boil them in salt water until tender; put them in cheese shells, and arrange on lettuce leaves. Serve with mayonnaise.

Egg And Cheese Salad

the cheese until the eggs are all used up. Sprinkle capers and pickles over top. Then pour over dressing No. 3, and again cover with grated cheese.

Japanese Salad

Moisten the rice with mayonnaise dressing; mound carefully upon crisp lettuce leaves. Arrange cooked prunes stuffed with almonds, walnuts or pecans, cooked raisins, and quartered oranges on top, and garnish with lettuce or other greens.

Chicken Salad

Take the breast (only) of 1 chicken, and when cold, cut into large chunks. Add the hearts of celery cut rather fine, and the shelled almonds. Have this ready, but do not mix with dressing until ready to serve. Use mayonnaise dressing No. 1.

Beat cream to solid froth; gradually add water in which the gelatine has been dissolved. Then add cheese and pimentos. Beat well, and add salt, a dash of tobasco sauce, a little mustard, and cayenne pepper. Also a few nuts and olives if desired. Mold, and decorate with nuts and olives. Serve with mayonnaise.

Use cream cheese or Neufchatel and cream. Mix cheese well, beating it until light, and using a great deal of mayonnaise until it beats like cake batter. Add nuts and peppers. Then put in whipped cream ; pack in wet salt, as you would ice-cream.

Combination Salad Without Meat

Toss well together with a silver or wooden fork. Pour over a generous quantity of mayonnaise dressing, and set aside on ice for an hour. Serve on lettuce leaves.

Kidney-Bean Salad Cucumber Salad

pieces and mix with chopped pineapple and nuts. Fill the cucumber with mixture, arrange on lettuce leaves, and garnish with whole nut meats. Serve with an oil mayonnaise.

Spinach Salad

Cook spinach; drain, and cut fine. Season with salt, pepper, and lemon juice, and add butter. Pack mixture into slightly buttered molds. Chill, and arrange on circle of cold tongue and lettuce leaf, garnished with hard-boiled eggs. Serve with mayonnaise.

Lenten Salad

Separate yolks and whites of eggs. Chop whites finely, marinate with French dressing, and arrange on lettuce leaves. Force yolks through a potato ricer and pile on the center of white. Serve with French dressing.

Tomato Aspic

Put on to boil the tomatoes, the pint of water, the onion, and spices ; after boiling, strain. Dissolve the gelatine in the 3/2 pint water. Stir into the strained tomatoes, adding the salt, a little vinegar, and a little sugar to taste. Dissolve the little red tablet that comes with the Knox gelatine, and add to give pretty color. When mixture begins to jelly, stir in 1 cup chopped celery and 1 cup chopped nuts. Mold, turn out on lettuce leaf, and serve with a good mayonnaise.

Molded Salad

Work a small cream cheese until smooth ; add pecans broken in pieces, and moisten with French dressing. Chill thoroughly, remove from molds, and cut in 1/3-inch slices crosswise. Arrange on crisp lettuce leaves, allowing three slices for each portion, and serve with salad dressing No. 4.

Jellied Vegetables

Soak gelatine in cold water and dissolve in boiling water. Add sugar, vinegar, lemon juice, and salt. Strain, cool, and when mixture begins to thicken add the cold vegetables. Turn into a mold and chill thoroughly. Remove from mold, arrange around thin slices of cold, cooked meat, preferably roast lamb. Top with mayonnaise and garnish with water cress.

American Beauty Salad

Boil 1 large red beet for each person; skin it, drop in cold vinegar, and let stand over night. In the morning hollow out the drained beets and fill with the eggs, chopped and sprinkled with French dressing. Set each cup on a lettuce leaf.

Sweet Pepper Salad

Moisten with a little cream the cheese, paprika, and salt; add 32 blanched almonds, halved. Stuff the peppers with these ingredients; put in ice-box until ready to use. Then slice each pepper in 3 round slices ; place on lettuce leaf 3 asparagus tips, 3 slices of cucumber, 1 slice of stuffed pepper, and a thin slice of pimento. Serve with French dressing.

Potato Salad

Cook potatoes with their jackets on; let cool, remove jackets, and cut into dice. Cut celery, onion, and cucumber fine ; cut some of the pimento fine ; mix all well with mayonnaise dressing No. 7, and garnish with thin strips of pimento, sliced hard-boiled eggs, and olives.

Pea Salad

Cook the peas as for table use. When cold add celery and hard-boiled eggs, cut into small bits. Cover with mayonnaise and serve on lettuce leaf.

Dutch Lettuce

Wash lettuce, cut fine, and drain all water off. Place in dish and cut up over lettuce as many onions as cared for, sliced boiled eggs, the salt and sugar. Mash the hot potatoes and place on this ; then heat the vinegar enough to melt the butter, or, if preferred, you can fry out 3 or 4 slices of bacon, and use the grease in place of the butter, and pour this over the lettuce hot. Serve at once.

Perfection Salad

Into individual molds put a half canned peach and fill the mold with peach jello. When ready to serve, turn out on a lettuce leaf and garnish with cooked dressing and grated cocoanut.

Pear Salad

Place half a Bartlett pear on lettuce leaf and stick into it blanched almonds. Then surround it with chopped celery. Put a spoonful of fruit salad dressing No. 3.

Pineapple Salad

Place a whole slice of pineapple on a lettuce leaf. In the center put a cheese-ball rolled in nuts, and on top of cheese-ball place a pinola. Lay strips of pimento across pineapple. Serve with cooked mayonnaise.

Cream Fruit Salad

Drain and seed the cherries and cut the marshmallows. Mix the whipped cream with mayonnaise, and just before serving add the dressing to the cherries, pineapple, dates, marshmallows, and nut meats, which have been thoroughly chilled, and serve on a lettuce leaf. Dressing No. 3 can be used.

Cream Cheese Salad With Currants

Beat with a fork a square of Philadelphia cream cheese or of domestic Neufchatel until it is light and smooth. Whip 3 tablespoonfuls of cream to a stiff froth. Mix cheese and whipped cream together lightly, and pile mixture on a plate in which it is to be served. Just before serving pour over it a glassful of Bar-le-duc red currants. Around the edge of the plate place stuffed olives of the different varieties, and serve with reception wafers.

Remove pulp of tomatoes, mix with mayonnaise, and add to the rest of the ingredients. Fill the tomato shells with this mixture and serve on water cress or lettuce leaf.

Cherry Deceit Salad

Remove seeds from cherries and insert a filbert nut in each. Place lettuce leaves on salad plates and pile cherries on top. Pour a well-seasoned French dressing mixed with some of the juice off the cherries over all.

Baked Apple Salad

Core and pare Northern Spy apples ; bake or boil until done. When cold, stuff the center with nuts. Serve on a lettuce leaf, with a mayonnaise dressing.

Peel oranges, remove all parts but pulp, losing as little of the juice as possible. Cut grapes in halves, remove brown ends and seeds. Peel and dice apples.

Cut orange into small sections and remove stringy part; cut grapes into halves and remove seeds; cut marshmallows into quarters ; cut pineaple into small pieces ; blanch almonds, and cut in half.

Gelatine Fruit Salad

Cut grapes into halves and remove seeds. Crush the walnuts. Arrange in a dish a layer of cooled gelatine, the grapes and nuts, alternately until all is used. Flavor the gelatine with orange and lemon juice and a little sugar. Let stand on ice until ready to serve, then top with fruit, mayonnaise dressing No. 5, decorate with red and yellow cherries and crushed nuts.

Waldorf Salad

Cut the ingredients in small pieces, mix together, and sprinkle with shredded cocoanut. Then mix well with mayonnaise dressing. This salad may be served in apple or tomato shells placed on lettuce leaves, or on lettuce leaves alone.

Mix sugar, mustard, and salt with yolks of eggs. Dilute vinegar with water, and add butter. Boil this mixture until it thickens, stirring constantly. Thin with cream, if necessary, when ready to serve.

Melt butter; add flour, then fruit juice, sugar, and salt, and lastly eggs well beaten. Cook until thick; when cold, add the cream, whipped.

more fruit juice. After this has cooked, stir in quickly the beaten whites of eggs, let cool, and just before serving fold in the cream, whipped stiff.

Beat the yolks of eggs and add the first gill of oil drop by drop. Thin with lemon juice; stir constantly; after the third gill of oil, season ; add rest of oil and vinegar to thin as needed. When finished it should be quite thick.

Mix the beaten eggs, milk, and butter together. Heat vinegar, and dissolve mustard with it; then add salt and red pepper. Do not cook too long, or it will curdle. This is fine for potato salad.

Boiled Dressing

Beat the whole eggs with the mustard ; put all ingredients in double boiler and add 1 cup of cream. Heat 1/3 cup vinegar to boiling point, and add 1 large tablespoon butter to melt ; add to mixture in the double boiler and cook until consistency of soft custard, stirring constantly.

Cooked Salad Dressing Salad Dressing

Rub yolks of 2 hard-boiled eggs very fine and smooth. Add mustard and salt, yolks of 2 raw eggs, and sugar. Pour in gradually very fresh olive oil, and beat as long as the mixture continues to thicken ; then add vinegar until as thin as desired.

French Dressing

A little catsup and a little sugar may be added if liked. Mix the salt and pepper with the oil ; then add slowly the vinegar, stirring constantly. All the ingredients should be cold.

Dull Kote Paint

The wonderful new wall finish has displaced wall paper and kalsomine because it is so much more Beautiful, Sanitary, Durable, and Economical. Besides, it is washable like tile.

Ralston'S Paint Store Hints On Pie-Baking

When baking juicy pies, make an incision in center, place funnel-shaped piece of white paper, short length of macaroni, or soda-water straw in the incision.

Take a strip of muslin about 1^2 inches in width, lay around edge of pie pan before putting in lower crust; after upper crust is on and pie finished, fold muslin back over edge of pie. This will keep juicy pies from bursting. Remove strip immediately after taking pie from oven.

Mix salt with the flour and cut in the fat (two knives) ; moisten to a dough with cold water, handling with a spatula or knife ; toss on a floured board, pat, and roll out ; fold so as to make three layers ; turn half way round, pat, and roll out again ; repeat, then divide and roll out as needed. Keep cold and handle quickly and lightly. Butter must not be too hard, or crust will be tough. This amount makes two medium-sized pies with two crusts each.

Mix well; add just enough water to hold together; do not handle more than necessary. Roll out on a floured board. This will make two pies without covers.

Cover beef with boiling water and cook until tender, skimming frequently; salt, and let boil until dry; let cool, and chop. Add twice as much tart apples as you have meat, then all other ingredients. In a porcelain kettle put two quarts cider; boil down half, add 1 quart New Orleans molasses, and when boiling pour over the mixture. Stir thoroughly.

Meatless Mince Meat Easy-Made Mince Meat

Mix meat, apples, and sugar; boil together water, butter, and vinegar, and add to mixture. Add raisins and other fruit if desired. Season with cloves, nutmeg, cinnamon, to taste. Do not add cinnamon until ready to bake, as it makes the mince meat ropy. This will keep for weeks if kept in cool place, or is ready to use as soon as mixed. This quantity will make six pies.

Green Tomato Mince Meat

Chop tomatoes fine, and drain off the water ; cover with cold water, let come to a boil, and scald 30 minutes. Drain well; repeat the parboil 3 times. Then add all other ingredients except spices. Stir well together and cook until thick. When cold, add the spices and stir thoroughly. It can be reheated and canned. Apples may be added to suit the taste.

Apple Pie

Line a pie pan with pastry, and fill with sliced tart apples. Sprinkle with y2 cup sugar and teaspoon flour well mixed. Add 2 tablespoons water. Dot with cubes of butter and dust with cinnamon. Wet edge of lower crust, put on upper crust, press closely together, and trim edge; fold and crimp. Make opening in upper crust to allow steam to escape. Bake in moderate oven from 30 to 45 minutes.

Mix the yolk of 1 egg with 2 tablespoons of cornstarch and stir into the boiling mixture. Cook until thick. Put in a baked crust. Beat the white of the egg to stiff froth ; spread on top ; place in oven to slightly brown.

Caramel Pie

Beat the yolks of eggs; add the sugar, flour, butter, and the milk; cook all together until thick. Fill a baked crust, spread beaten whites over top, and place in oven to brown.

Chocolate Pie

Melt chocolate in boiling water. Mix the other ingredients thoroughly; stir all together and boil until thick like custard. After pouring in a ready-baked crust, spread the stiffly beaten whites of the 2 eggs over the top and brown in quick oven.

Cocoanut Pie

Mix sugar and flour, moisten with a little cold milk, add egg yolks, then pour on scalding milk. Cook and stir constantly until thick. Cool and flavor, then add 1/3 cocoanut; put this in a baked pie shell. Beat whites of 3 eggs stiff; mix in a little cocoanut and 1/3 cup powdered sugar. Spread on pie, and the rest of the cocoanut on the top. Put under fire and brown.

Let milk come to boil; add butter and nutmeg; beat until smooth the yolks of the eggs, flour, sugar, and water; then stir into the heated milk and let come to a boil. Flavor with vanilla. Pour in crust already baked. Beat the whites of the eggs; add two teaspoons of sugar. Spread this over pie and place in oven to brown.

One-third cup flour mixed to a batter with sweet milk. Boil milk; stir in, first, the yolks of the eggs, then the butter; stir until well cooked, and flavor with vanilla. When cold, fill a baked crust. Whip the whites of the eggs to a dry froth with two tablespoons of sugar, and spread on top. Set in oven a few minutes to brown.

Add this mixture to two slices of bread without crust; put in saucepan ; cook until thick, stirring all the time. Let cool before filling a baked crust. Whip sweet cream, sweeten, and flavor with vanilla; spread on top and dot with blanched almonds or English walnuts.

Orange Cream Pie

Beat thoroughly the yolks of eggs with sugar; add the floui and cornstarch dissolved in milk. Pour into the boiling milk and cook until thick. Let cool, flavor with extract of orange, and pour into baked crust. Cover with white of eggs flavored with orange; place in oven to brown.

Strawberry Cream Pie

Put whole, fresh strawberries in baked crust. Add cream filling as for cream pie, covering the whole with meringue; brown quickly in hot oven. The strawberries and cream filling should be cold before being placed in crust, and not allowed to stand long before serving.

Custard Pie

Beat yolks to a cream; stir flour into sugar and add to yolks ; put in a pinch of salt, vanilla, and nutmeg, next the wellbeaten whites of the eggs ; lastly the butter in the scalded milk. Mix in by degrees, and bake in open crust.

Custard Peach Pie

Line a tin with a rich paste ; make a custard, using the yolks of 3 eggs, iy2 pints of rich milk, 2 tablespoons sugar. Place in the tin a layer of canned or stewed peaches well sugared. Bake in a well-heated oven. Frost when done.

Make a cherry pie as usual, but omit the upper crust. When nearly done, beat an egg light and add it to a scant J/2 cup of cream and a tablespoon of sugar. Pour over the top of pie, return to oven, and bake until custard is set.

Line a pie pan with rich pie crust; nearly fill it with seeded cherries; sprinkle evenly with y2 cup sugar and 1 tablespoon flour mixed well together. Wet edge of crust, put on upper crust, and press edges closely together, taking care to provide holes in the center of upper crust for the escape of steam.

Pies from blackberries, raspberries, etc., are all made in the same way, regulating the quantity of sugar by the tartness of the fruit and adding a little water,

Mock Cherry Pie Date Pie

Soak dates in warm water over night; then stew and sift the same as pumpkin. Into the pulp stir beaten eggs, cinnamon, milk, and sugar. Bake in one crust.

Cheese Cake Or Cheese Pie

Four tablespoons sugar, 1 tablespoon butter; cream together; 3 eggs (yolks). Add this to following: 1^2 cups cottage cheese, pinch of salt, 2 tablespoons cream, 1 heaping tablespoon flour. Lastly add the beaten whites. Line pie plate (with removable bottom) with either pie crust or cookie dough, letting dough come well up on the sides. Sprinkle the top lightly with powdered cinnamon before baking. Slow oven.

Lemon Apple Pie

Stew apples to a pulp; put in butter and juice of lemons, with grated peel of two; add sugar and eggs; put in raw crust and bake. Add whites of eggs with little sugar. Place in oven to brown.

Lemon Tarts

Mix well and let come to a boil. Bake short pie crust in gem pans, and fill with custard. Spread with stiff whites of eggs with 2 tablespoons of sugar; place in oven to brown.

Beat the yolks and whites of the eggs separately. Beat to a cream the butter, sugar, lemon rind, and yolks of eggs. Add milk and lemon juice; put white of eggs in last. Bake in raw crust. This will make three pies. "The kind mother used to make."

in kettle and stir until it boils. up thick; put in pastry shell that has been baked; then make a meringue of the whites of eggs and a little sugar; spread on top of pie and brown.

Bake in lower crust. Beat the whites of the eggs; add 1 teaspoon sugar for each white spread on top of pie; return to oven and brown slightly.

Mix thoroughly the juice and grated rind of the lemon, sugar, cornstarch, and yolks of eggs ; pour over them the boiling water, and cook until it thickens.

Sugar Tarts

Beat egg and sugar well together; add flavoring and nuts. Line gem pans with short pie crust; put I teaspoon of the filling in each crust. Bake in quick oven. The filling will puff up and then settle, spreading over the tart. This will make iy2 dozen tarts.

Pineapple Pie

Well-dried bread is prepared by grinding and sifting. Line pie pan with pastry and fill with mixture. Then add 2 tablespoons of cream. Do not stir cream in, but spread over top. Add generous sprinkle of nutmeg. Bake 30 minutes in hot oven.

Stew raisins 10 minutes. Add bread crumbs, juice of lemon, and cook until thick. When cool, put into baked crust, put whites of eggs beaten stiff over top, and brown in oven.

Cover the raisins with water and let soak for 2 hours. Beat the egg and sugar together until very light ; add the grated rind and juice of lemon, the flour, and cornstarch. Then add the raisins and water in which they have been soaked; cook until thick. Cool and bake in two crusts.

Cream all together. Put a thin layer of good jelly in pie pan lined with pie dough; then fill with the transparent filling; then add another thin layer of jelly on top of whole mixture, and bake in moderate oven.

To the yolks of 4 eggs, well beaten, add flour and sugar, and beat well; add cream and butter; lastly the whites of eggs well beaten. Beat all together.

Vinegar Pie

Place water, butter, sugar, and vinegar in pan and let come to boiling point; stir in flour (first mixed with a little water); let cook until thick; let this cool, and stir in the beaten yolks of eggs and flavoring ; pour mixture into an open crust and bake ; when done, spread the stiffly beaten whites of the eggs over the top ; return to oven and brown. This mixture, spiced and baked with two crusts, makes an excellent pie.

Strawberry Shortcake

Mix all the ingredients together until smooth. When dough is stiff enough to handle, roll out about >4 inch thick, cut into rounds like biscuits, spread with softened butter, put the two buttered sides together, and bake 15 minutes. Then put sweetened strawberries between the layers and on top, using whipped cream if desired.

Shortcake

Mix well together; roll out to thickness desired; bake in layers on pie plates. When done, add any fruit, which has been crushed and sweetened to taste.

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Miami Valley National Bank

Boil I cup sugar, y2 cup water, a few grains cream of tartar to the consistency of a thin syrup. Melt Ij4 squares Baker's chocolate in a saucepan placed over hot water, and pour on gradually, while stirring constantly the hot syrup. Flavor with y2 teaspoon vanilla.

Mix 2 teaspoons cornstarch and J^ cup sugar. Add 1 cup boiling water. Cook 5 minutes. When ready to serve, add grated rind and juice of 1 orange and 1 teaspoon butter.

Cream together a teacup of sugar and 1 tablespoon butter ; add 1 pint of boiling water and 1 tablespoonful of cornstarch dissolved in cold water. Boil thoroughly and season with nutmeg.

Bring to boiling point 1 pint of milk; add 3 tablespoons sugar, then beaten yolks thinned by adding a tablespoon of milk. Stir constantly until it thickens. Flavor with 2 teaspoons lemon or vanilla, and let cool. Serve one mold to each person, with sauce poured over.

Beat y2 cup butter to a light cream; add 1 cup granulated sugar, and stir until it is very white. Just before serving mix with whites of 3 eggs beaten stiff and 1 teaspoon of vanilla.

Cook together 1 cup of sugar, a heaping tablespoon of flour, 1 cup of boiling water, y2 lemon (sliced), and a tablespoon of butter. Add the latter as you take the sauce from fire, when done.

Stir a heaping tablespoon of flour, 1 cup of water, 1 cup of sugar. Boil all together about 10 minutes. Remove from fire, and when cool add flavoring to taste.

Mix together and add 2 well-beaten eggs. Cook in double boiler and stir constantly. Just before removing from fire add a tablespoon of flavoring.

Cream the butter; add the sugar slowly, then the cream and vanilla. Beat well, and just before serving place the bowl over hot water. Stir until smooth and creamy, but not enough to melt butter. When the cream and vanilla are added the sauce has a curdled appearance. This is removed by thorough beating. Serve on any hot pudding.

Cream together y2 cup butter, 1 cup powdered sugar, 1 wellbeaten white of egg, 1 tablespoon vanilla. When well creamed together put into serving dish and grate nutmeg over the top.

Cream 2 tablespoons butter; add gradually powdered sugar until it becomes hard and stiff. Add 1 teaspoon vanilla and a few grates of nutmeg.

Mix 2 tablespoons cornstarch and ^ cup sugar. Add 1 cup boiling water and cook 5 minutes. When ready to serve add grated rind and juice of 1 lemon and 1 teaspoon butter. Vanilla or juice and pulp of orange may be substituted for the lemon.

Dainty Baked Apples

Peel apples; take out core, leaving apples whole; place in baking pan and fill cavities with sugar and flour mixed. Fill pan almost half full of boiling water and bake until tender. Just before taking from stove place marshmallow in cavity of each apple and leave in oven long enough to brown slightly. The marshmallows give the apples a delicious flavor,

Baked Apples

Peel apples, taking out core as far as possible; fill center with butter, sugar, and cinnamon. Bake in covered dish without water. Serve with English walnuts in hole in center, and whipped cream on top. Adding 1 red cinnamon drop to each apple before baking adds much to both beauty and flavor of apple.

Pare and core 8 tart apples ; chop them ; roll the dough to about y2 inch thick ; spread with apples ; sprinkle with 1 cup of sugar and 2 teaspoons cinnamon; roll as you would jelly roll; cut in slices about 1 inch thick, and bake at once.

Sift flour, baking powder and salt; work into these the butter and lard ; then make a dough, using the milk. Roll out into a sheet y2 inch thick. Brush with melted butter and sprinkle with brown sugar and cinnamon. Then cover with chopped apples. Roll it up as you would a jelly roll and cut into six equal slices. Place the slices on end in a buttered pan. Pour over them the sauce and bake in a brisk oven for 20 minutes.

Mix the sugar, flour, and salt. Add butter, sliced lemon, and hot water. Stir until well mixed. Cook 3 minutes, and then pour it over the raw dumplings. This will serve six people.

Cherry Dumplings

To 1 pint of flour add pinch of salt and 2 teaspoons of baking powder. Add milk enough to make batter so as to stir with a fork; then drop from a spoon into boiling cherries. Cover and steam about 10 minutes.

Cherry Cobbler

Line a spring form with rich puff paste, fork the dough, and parbake. Flake ^ cup bread crumbs in bottom ; drain the juice off a can of cherries; beat the yolks of 6 eggs with 1 cup sugar. Add % pound of chopped almonds, mixed with cherries. Bake. Then add beaten whites of 6 .eggs. Sprinkle almonds on top, and bake a light brown.

Orange Pudding

Slice 3 oranges; sweeten with 3 tablespoons sugar; place in bottom of well-buttered pudding dish. Mix 1 cup sugar, 1 cup milk, 2 tablespoons butter, yolks of 3 eggs, 2^ cups flour, 2 teaspoons baking powder. Pour over the oranges and put into the oven to bake. When done, invert into another dish. Cover

Fruit Pudding Fig Pudding

Cream butter and sugar; beat eggs, and add. Then put in jam. Add flour to make a stiff batter. Add soda last. Steam in individual molds 2 hours. Serve with whipped cream or any pudding sauce.

Boil until thick, and spread on top of pudding when done. Use whites of eggs for frosting; spread over all, and brown. Serve with white sauce.

Steamed Jam Cakes With Taffy Sauce Nut And Date Pudding

mix with 1 cup of bread crumbs and y2 cup powdered sugar. To this add yolks of 3 eggs and beat until light. Then fold in beaten whites of eggs. Pour mixture into buttered pudding dish and bake in a moderate oven for 15 minutes. Serve with whipped cream.

Date Pudding Date Sorte

Beat yolks until light lemon color. Add the sugar gradually. Mix and sift flour and baking powder. Add slowly to first mixture. Add dates and nuts. Cut and fold in the stiff whites. Spread in a pan about Yi inch thick. Bake in a moderate oven until firm when touched with the finger. Usually takes about 30 minutes. Pour over a cup of hot milk when taken from the oven. Serve with whipped cream.

Raisin Puffs Prune Pudding

Cook prunes with sugar until tender. When cold, remove the stones. Chop fine and stir in well-beaten whites of eggs. Bake in slow oven y2 hour. Serve with whipped cream.

Raspberry Pudding Crumble Tarty

Cream yolks and sugar. Mix dates and bread crumbs. Add yolks and whites, which have been beaten separately. Bake Yz hour. When cold, pull apart with fork; add a little whipped cream, enough so that crumble is not dry. Serve with whipped cream.

Steamed Chocolate Pudding French Eclairs With Hot Chocolate Sauce

One cup boiling water, J/2 cup butter ; let come to a boil, then add cup flour, all at once, and stir vigorously. Remove from stove and add four unbeaten eggs, one at a time, beating thoroughly between the additions. Drop by spoonfuls on a buttered pan; then shape in form of eclairs. Bake in a moderate oven 20 or 30 minutes. Cool, split, and fill with whipped cream, sweetened and flavored with vanilla.

Cold Chocolate Bread Pudding

Add bread, chocolate, and sugar to cold milk, reserving y2 cup. Cook in double boiler until a smooth paste is formed. Beat yolks of eggs until light. Add reserved milk, salt, and butter, and stir into the hot mixture. Cook until it thickens, then add vanilla. Turn into a buttered dish and bake 20 minutes in a moderate oven. Cool slightly, cover with meringue, and bake 8 minutes. Serve very cold, with cream.

Beat whites of eggs until stiff, and add gradually % cup powdered sugar. Continue beating, and cut and fold in % cup powdered sug'ar and add y2 teaspoon vanilla.

Bake in 2 jelly tins. Take a pint or more of good, thick, sweet cream ; whip and sweeten, and flavor with vanilla to suit taste. Spread between, on top, and sides. When serving, put a generous spoonful of the whipped cream on each plate.

One cup grated chocolate in 1 quart new milk. Set on back of stove and let chocolate dissolve. Let come to a boil and stir in beaten yolks of 4 eggs, 1 cup sugar, 1 tablespoon butter, 3 tablespoons cornstarch, 1 tablespoon vanilla, which has been dissolved in a little cold milk; cook for a few minutes more, then put into a pudding dish, and when cool enough put a meringue on top, made of the stiffly beaten whites of 4 eggs and Yi cup powdered sugar. Place in oven and brown. Serve cool with cream.

Duff Pudding Sponge Pudding

Cook flour and milk together, and while hot add butter and sugar. After it cools, add beaten yolks, and last of all the beaten whites. Bake Y hour in pudding dish ; set in pan of water. Serve with either hard or foaming sauce.

Sour Milk Bread Pudding Cup Pudding

Take dates, crumbs, and nuts through a grinder; mix with the other ingredients. Put in greased pan and bake until brown. This is delicious served with cream or whipped cream.

Plum Pudding

When making, follow the rotation of the ingredients given. Save a little of the milk to mix with the soda, which is added last. Steam 3 hours in an old-fashioned pudding mold with hole in the center.

Plum Pudding With Bread Crumbs

1 teaspoon cinnamon. 1 teacup light-brown sugar, or white, if desired. Mix well and add 1 level teaspoon soda dissolved in water. Steam in baking powder cans for 3 hours.

Christmas Bread Pudding

Soak 1 pound prunes ; stew until tender, remove pits, and chop fine. Stew 1 cup raisins and 1 cup currants, and chop fine. Chop 1 cup English walnuts or almonds. 1 cup sugar, 1 cup citron (cut fine), 1 teaspoon cinnamon, 2.y2 teaspoons salt, 4 cups bread crumbs, y2 cup butter, 1 teaspoon cloves, l/2 grated nutmeg, 2 eggs, well beaten. Mix together well in bowl with bread ; then turn in eggs and milk last. Use enough milk to make all hold together. Can be steamed or baked.

Strawberry Meringue

To the well-beaten whites of 4 eggs add y2 cup powdered sugar folded in y2 cup strawberry preserve (without juice). Bake in ungreased pan ; line a larger pan with paper ; pour boiling water in it, and set the pan with the meringue in it. Bake 40 minutes. When cool, serve with vanilla sauce.

Snow Balls

Cream the butter; add sugar gradually, milk, flour mixed and sifted with baking powder. Then add whites of eggs beaten stiff. Steam y2 hour in buttered cups. Serve with currant jelly sauce.

Jerusalem Pudding

One-half box gelatine soaked in y2 cup water; 1 pint cream, whipped; 2 tablespoons boiled rice; 1 pint chopped figs and dates together. Place them in whipped cream and stand in ice-water. 34 cup powdered sugar. Flavor with lemon or vanilla.

Dissolve 1 tablespoon of gelatine in enough cold water to cover. Make a custard of 1 pint of thin cream, 2 eggs, and 2 tablespoons sugar. Stir in the dissolved gelatine. Let it cool, and when it begins to thicken stir into it 1 pint of whipped cream and a dozen rolled macaroons. Mold and serve with whipped cream.

Snow Pudding

Soak gelatine in cold water for 10 minutes. Add boiling water, then sugar. When partially cool, add lemon juice and strain through cheesecloth. Before it is quite stiff, beat in the stiffly beaten whites of the eggs and place in mold.

Soak gelatine in cold water 5 minutes. Make custard of milk, yolks, sugar, and salt. Add gelatine to hot custard; set in cool place, and as it thickens add beaten whites, macaroons, and vanilla. Serve with whipped cream.

Dissolve the gelatine in a little cold water and cook with all the above ingredients in a double boiler until well curdled (about 20 minutes). Take from the fire and add the stiffly beaten whites of 4 eggs. Fill the mold with y2 of the mixture, and then stick macaroons (about 1 dozen of them) in the top of the mixture and pour in the other half of the custard mixture and set away on ice to cool. Serve with whipped cream over all, with a few candied cherries for decoration.

Bring milk to boiling point; add sugar. Wet cornstarch with a little cold milk and beat into it the yolks of eggs. Add to hot milk and let boil a few minutes. Beat whites of eggs very stiff and place in dish. Break over them the macaroons, and over these pour the hot custard, which will cook whites sufficiently by lifting or mixing a little with a fork. Serve very cold. Whipped cream and maraschino cherries may be added if desired.

Valora Cream

Prepare gelatine after the directions found on your favorite kind. Fill individual rolls with alternate layers of pieces of* lady fingers and fruit, cut in slices. The fruit may be either fresh or canned ; canned peaches or apricots being especially nice. Pour over these the gelatine before it begins to set. Put in the ice-box. When ready to serve unmold and cover with a generous supply of sweetened whipped cream dotted with maraschino cherries.

Empress Cream

One tablespoon granulated gelatine softened in ^4 cup cold water. Add to this j4 CUP hot milk, y2 cup sugar. When sugar and gelatine are entirely dissolved, strain into dish and set in cold water. Beat as it begins to thicken, and when light fold in the stiffly whipped white of 1 egg, 1 tablespoon lemon juice, a little of grated lemon rind, l/2 pint cream whipped solid. Serve in small glasses, chill, and sprinkle with chopped nuts.

Pineapple Cream

One-half box gelatine soaked in ^ CUP of cold water. When dissolved add ^4 cllP °f boiling water. Sweeten to taste. Add juice of 2 oranges, strained, and I cup of shredded pineapple. Let this cool, and when it begins to thicken (watch closely), add i pint of whipped cream. Beat all together and put into glasses to cool. May be served with whipped cream. This will serve 12 persons.

Spanish Cream

One-half box gelatine put to soak in y2 pint sweet milk in warm place; 4 eggs beaten separately; ^2 cup sugar, beaten in yolks. Pour over eggs and sugar 1 quart of boiling-hot milk. Return to stove and stir in gelatine, and boil 2 minutes. Remove from stove and stir in beaten whites. Pour in mold and set on ice. Serve with sweet cream.

Burned Cream

To 1 quart of milk take 1 cup of sugar and the yolks of 4 eggs. Burn ^ cup sugar until quite brown, then mix yolks of eggs with rest of sugar and milk, and pour over burned sugar. This will harden the sugar, but it will soon dissolve, and then add one tablespoon cornstarch dissolved in a little milk. Boil until thick. Serve with sugar kisses.

One pint of granulated sugar ; whites of 4 eggs well beaten ; bake in gem pans in a slow oven. Serve with fresh or canned fruit and whipped cream.

Lemon Jelly

pour over it 3 pints of boiling water (or two quarts) ; strain. If not clear, strain the second time. Do not cook. (If oranges are used, add one lemon.)

Grape Nut Custard Pecan Souffle

One-half cup granulated sugar added to well-beaten yolks of 3 eggs. Then y2 cup ground pecans, little vanilla, and then the stiffly beaten whites. Bake in greased pan Y% hour in slow oven.

Meringue Cases For Whipped Cream Rose Cream

Dissolve gelatine in y^ cup milk. Heat milk in double boiler; add gelatine, dissolved, sugar and beaten egg yolks. Boil until it thickens. Add coloring and stiffly beaten whites of eggs. Whip 2 minutes, and pour into mold to cool. Serve with whipped cream.

Lemon Puff

Separate 4 eggs. Beat whites stiff and fold in 8 level teaspoons powdered sugar. Beat yolks and grated yellow rind and juice of lemon and 2 teaspoons boiling water. Cook in double cooker till thick like cream, then fold in the whites.

Custard Souffle

Rub 2 scant tablespoons butter to a cream; then 2 tablespoons flour, 1 cup hot milk. Pour gradually on flour. Cook 8 minutes in double boiler, straining often. 4 eggs, beaten separately from yolks. Put whites away in ice chest. Beat yolky and add 2 tablespoons sugar, and add to the milk and set away to cool. One-half hour before serving beat whites stiff and cut them in lightly. Bake in buttered pudding dish in moderate oven 30 minutes, and serve at once with cream sauce ; or this mixture may be put in buttered paper cases and baked 10 or 15 minutes.

Fruit Gelatine

To lemon recipe in package of Knox's gelatine add the following: Cut 3 oranges into dice, removing the seed, and sugar them well ; 1 can pineapple cut into dice, and 3 sliced bananas. Sweeten all to taste. When gelatine is cool, pour the fruit into it (without the juice). Rinse mold with cold water before filling it with the mixture. Place in ice chest to jell. Turn out on serving platter and serve with meat.

Snowball Custard

Add the whites of 3 eggs, well beaten, to 1 pint of boiling milk, dipping them into the milk in tablespoon as they rise; turn them, and when done put them into a pudding dish. Then put the beaten yolks, sweetened to taste, into the milk; stir until it thickens; remove from fire and flavor with lemon. Turn this custard into a dish and lay the whites on top.

Strawberry Whip

Seven tablespoons granulated sugar; 2 tablespoons strawberry jam. Beat the whites of 4 eggs very stiff. Add sugar and jam. Put in a baking dish in a pan of water in a moderate oven. Bake 45 minutes. Serve with whipped cream.

Yolks of 3 eggs; il/2 pints sweet milk; sugar to make sweet as desired. Cook together as for float, and let cool. J4 box gelatine dissolved in J/2 cup warm water. Beat the whites of 3 eggs to a stiff froth, and sweeten. Whip 1 pint of cream, sweeten and flavor. Stir beaten whites into the cooled, but not cold, custard ; then add J/£ of the whipped cream and the gelatine, and mix well together. Flavor with vanilla. Line mold with lady fingers ; pour in the mixture. Place the remainder of the whipped cream on top, and set on ice to harden.

The whites of the eggs may be omitted by using more whipped cream. Half of this recipe, using 1 pint of cream and 2 eggs, will make a large dish full.

Beat the yolks of 7 eggs and stir them into 1 pint of scalding milk with a tablespoon sugar in a double boiler. Boil slowly and stir to keep from curdling until like custard. Set away to cool. Pour large cup warm water over half box Knox gelatine. Set on stove, but do not let it get hot. Beat white of eggs very light. Add enough powered sugar to make it stiff. Whip 1 quart cream and stir into custard ; then the whites flavored with vanilla ; then the gelatine well dissolved. Mix thoroughly and set away to cool (about 2 hours). Stir occasionally.

Line a dish with either sponge cake or lady fingers, and fill with the mixture. Let stand 6 hours or over night. This will serve twenty-four people.

Bavarian Cream

Soak gelatine in cold water until soft. Chill and whip cream until thick. Boil a cup of milk with sugar and, when boiling, add the soaked gelatine until dissolved. Then strain in a pan and add flavoring and stir the whipped cream in lightly. When nearly stiff enough to drop pour into mold.

Tapioca Pudding

Three tablespoons minute tapioca soaked in enough cold water to cover it, 4 eggs, 3 tablespoons shredded cocoanut, 1 teacup sugar, 1 quart new milk. Pour boiling milk over the tapioca. Add cocoanut and sugar. Beat yolks of eggs and add to it; flavor with vanilla. Put into double boiler and stir constantly until it begins to get thick. Place a meringue over the top.

Whites of 4 eggs, beaten ; */£ cup powdered sugar. Sprinkle the top of the pudding generously with cocoanut, and brown in the oven. Serve cold with cream.

Lemon Jello Dessert

Stir sugar in jello powder. Dissolve in boiling water; add grape juice. Set aside to cool. When almost set, add y2 cup of whipped cream, beating well with egg beater. Serve with whipped cream and candied violets.

Pineapple Sponge

Boil i cup sugar and J^ cup water until it hairs in water. Dissolve i tablespoon Plymouth Rock gelatine in a little cold water, and pour syrup over; then add i pint can shredded pineapple. Stir well, and set to cool. When it begins to congeal, add I pint of whipped cream. Keep stirring while it cools.

Marshmallow Pudding

Directions : Take the marshmallows and cover with pint of cream. Put into double boiler and let dissolve. Add Yi pound chopped English walnuts and a small bottle each of red and green maraschino cherries, chopped. Use no sugar; the marshmallows make it sweet enough. When cool, add I teaspoon vanilla, I tablespoon fruit juice or cider, and I pint of whipped cream. Set in a mold on ice.

Make a custard of the milk, eggs, and cornstarch. Then set away to cool. Cut the oranges in pieces and cover with the sugar. Let stand until just before serving. Put oranges with custard, and put a meringue on top of all, made of the stiffly beaten whites of the eggs, mixed with 2 tablespoons sugar. Brown quickly in oven, so as not to heat the pudding.

Cornstarch Pudding

Put the milk in custard kettle, and when it reaches the boiling point add sugar, then cornstarch dissolved in a little cold milk, and lastly the whites of eggs beaten to a stiff froth. Beat and let cook a few minutes; then pour into cups, fill about half full, and set in a cool place.

Victoria Cold Pudding

Brown 2 tablespoons sugar over the fire, stirring all the time. Beat together the yolks of 6 eggs, a pint of milk, and a pinch of salt. Add 5 ounces of sugar. Pour all into brown sugar and heat over the fire until it almost comes to a boil. Take an ounce of gelatine, dissolve it in f/2 cup water, and strain it into a pint of cream. Beat it well for 5 minutes and pour it into the cooled mixture, stirring all the time. Have the mold ready, cover the bottom with a layer of lady fingers and macaroons, and pour on some of the mixture. Then again lady fingers and macaroons and some of the mixture. Repeat until all is used up. Do this quickly, as it sets quickly.

The Carr Milling Co Hamilton, Ohio

Bread is often mixed the night before it is to be baked, and left to rise from eight to ten hours; but the whole process of bread-making, from the mixing to the serving, can be done in two and a half hours if sufficient yeast is used. In hot weather it is desirable to complete the work in a short time, in order to prevent fermentation or souring, which occurs if left too long a time. Four hours and a half is ample time for the whole process, using the ordinary amount of yeast ; two hours for the mixing and rising of the sponge or dough ; one-half hour for the kneading and molding; one hour for the loaves to rise in the pans, and one hour for the baking.

A thin batter, called a sponge, may be made at night, and the rest of the flour added in the morning, or the dough may be mixed and kneaded at night, and only molded into loaves in the morning; but a better way, especially in summer, is to set the bread early in the morning, and have it baked by noon. It needs to rise twice : once either in the sponge or in the dough, and again after it is molded into loaves. If the dough gets very light before one is ready to work it, it should be cut away from the sides of the pan and pressed down in the center with a knife.

This liberates some of the gas and retards the fermentation. This can be done several times. If it rises too light it will collapse, which means souring; but before that it loses its best flavor, and so should not be allowed to more than double its bulk.

Sure Pop Yeast

Soak the yeast in warm water; boil and mash the potatoes. Mix well together and let stand from one morning till the next. Take out one pint to start next time. Thicken the rest with flour the first thing in the morning. After breakfast it is light and ready to mix for bread.

Next baking time put the pint saved out with potatoes, sugar, and salt. Prepare in the evening, and it will be ready to mix in the morning after taking out a pint for a start next time.

Sponge For White, Whole Wheat, Or Raisin Bread

Boil potatoes, mash fine, add flour, sugar and milk (or water), and mix well. When cool, add yeast, which has been dissolved in the lukewarm water, and let stand till morning.

Mix all together (after sponge has set till morning) and make stiff with the flour. Let rise till twice its size, knead, put in pans and let rise again, and bake in a slow oven for 1 hour.

White Bread

Boil potatoes until tender in 1 pint of water; take out, mash well, add flour, stir vigorously, add potato water and enough cold water to make 2 quarts of lukewarm mixture. Add yeast (previously soaked in ]/$ cup lukewarm water), lard, salt, and sugar ; pour into 2 sifters of flour ; mix well ; knead 10 minutes ; place in bowl; grease over top with lard. Let rise over night, mold into 5 loaves. When light, bake in moderate oven 1 hour. This can be made in a bread-mixer if desired

Dissolve the yeast in a little lukewarm water. Mix all together and thicken with flour about twice as thick as for pancake batter; let rise well, then mix with all the flour it will take, and knead for about 15 minutes. Let rise again to twice the size, and mold into loaves. Let rise again to twice the size, and bake. Use Pillsbury or Ceresota flour.

One cake yeast dissolved in Yi cup lukewarm water. Put all together in bread-mixer, adding the sifted flour last. Turn handle about 5 minutes; put in warm place to rise for 3 hours or when light. Turn handle again for 5 minutes; make into 3 loaves; let stand until twice the size; bake in slow oven for 1 hour. This may be started at night and will be ready to make into loaves early the next morning.

Whole Wheat Bread

Dissolve the yeast in water. Put all together and add enough flour to form a batter that will fall from a spoon. Beat thoroughly, let rise about 1 hour, then add enough flour to make dough quite soft. Let rise 1 hour; form into loaves. Let rise again till light. Bake y^ hour in moderate oven. Do not knead. This makes 2 loaves.

Salt-Rising Bread

Put the *4 pint of milk on the stove and let come to a boil. Let cool and add the salt and enough cornmeal to make a thick batter. Beat well and set in a warm place over night. Then add the 1 pint of warm water and enough flour to make a thick batter, and beat well. Put in a warm place, and in a few hours it will be light. Put 3 quarts of flour, 1 tablespoon of lard, and 1 tablespoon of salt into the rising, and add enough warm milk and water (equal parts) to make a rather stiff dough. , Knead thoroughly. Shape into loaves and let rise to double the bulk. Bake 50 or 60 minutes.

Dissolve soda in a little water, mix thoroughly with other ingredients, steam in greased cans 3 or 4 hours, or stand cans in water and bake 3 hours.

Bread Sponge Cake

Beat the whites of the eggs separately and add last, before the raisins. Mix raisins and 1 cup of the flour together before putting into the cake. Put dough in a pan and let rise 1 hour. Bake 1 hour.

Bishop Bread Fairy Corn Bread

Cook grated corn and 1 cup milk 10 minutes in double boiler, remove, add butter. Beat eggs separately; stir 1 cup milk in the yolks; add corn mixture, then cornmeal sifted with baking powder. Beat well; add whites of eggs beaten stiff; bake in greased baking dish ^4 oi an hour in a steady oven.

Rub butter and sugar to cream; add egg; beat mixture until light; add salt, milk, flour, cornmeal, and baking powder, whipping until very light; pour into greased baking pan and bake 20 minutes.

German Coffee Cake

Stir together flour, salt, sugar, baking powder. Rub in butter. Beat eggs; add milk; stir into dry ingredients, adding more milk if necessary to very stiff batter. Spread 2/$ inch thick in buttered pans. For top, mix together flour, sugar, cinnamon ; rub in butter until crumbly ; spread over top of dough ; bake

Dissolve yeast and sugar in the warm milk; add flour. Beat well, cover, and let rise in a moderately warm place. Next morning add butter and sugar (creamed), the eggs well beaten, the flour, and a little salt. Beat and let rise in greased bowl until double bulk. Shape and let rise in pans. Use small measuring cup.

Date Bread

Beat the egg; add the milk; sift together the flour, sugar, salt, baking powder ; then add to egg and milk ; stir in nut meats, mixing thoroughly; pour in greased and floured pan; bake in moderate oven 20 or 25 minutes.

Grape Nut Bread Nagawicka Bread

1 teaspoon salt. One cake of quick yeast dissolved in 1 cup of warm water. Pour 2 cups of boiling water over oats; let stand 1 hour. Stir soda into the molasses; add butter, salt, yeast, oats, flour; let rise, make into loaves, put into round tins, and let rise again. This makes six loaves.

Raisin Loaf With Nuts Russian Bread

Dissolve yeast in milk; add !*/> cups of the flour; mix until smooth; let stand until light. Add eggs, sugar, butter, raisins, pinch of salt, remainder of flour, sprinkling of cinnamon; mix to a stiff dough and knead thoroughly. Let stand until twice the amount. Divide into 2 equal parts for 2 loaves; cut each batch into 3 equal parts and roll into strips 12 inches long, tapering to a point at each end. Press ends together, braid, place in buttered baking sheets, cover, and let stand until light. Bake J/2 to 3/4 of an hour. If preferred, ice when cool with powdered sugar mixed with a few drops of hot water.

Hamilton, Ohio

Far surpass all others. They are light in weight, bright as silver, and absolutely pure and wholesome. They do not chip or crack, and will last a lifetime. No seams, no joints, or anything to wear out. We carry a complete stock of

The Holbrock Bros. Co Street

Every housekeeper should understand the nature of baking powder. This is important for two reasons : First, to insure perfect bakings ; and second, to avoid danger to health. Baking powder is not a food; it is a preparer of food only, and is used only for the leavening gas it produces to make the food light and sweet.

A perfect baking powder is the one which will evolve the most leavening gas and leave the smallest and most nearly neutral residue in the food.

Sift flour, salt, and baking powder in a bowl ; rub in shortening; handle as little as possible; roll to the thickness of £4 inch; cut with small biscuit cutter; bake in hot oven 15 minutes.

Mix and sift the dry ingredients ; work in lard with tips of fingers ; add gradually the milk, mixing to a soft dough ; toss on a lightly floured board ; roll out to y± mcn thickness ; shape with a floured biscuit cutter; place close together on a buttered pan and bake in a hot oven 12 to 15 minutes.

egg. Mix together thoroughly ; moisten with 1 egg, well beaten ; press it lightly to 1 inch thickness; cut out, put in floured tin, and bake in quick oven.

Beaten Biscuits Good Tea Rolls

Flour enough to make a stiff batter. Sift baking powder with the flour. The egg can be omitted. Cover top with sugar, cinnamon, and bits of butter.

Sift together 3 cups flour, y2 teaspoon salt, 3 tablespoons sugar, 3 scant teaspoons baking powder; rub in 2 heaping teaspoons butter; add 2 beaten eggs, y3 cup milk to dry mixture (enough to make pretty stiff batter) ; spread y$ inch thick on well-buttered pans.

Mix together 2 tablespoons flour, 1 heaping teaspoon cinnamon, 4 tablespoons sugar; rub in 2 tablespoons butter until crumbly. Spread thickly on top of dough ; bake about y2 hour in moderate oven.

Dutch Apple Cake

Slice apples into buttered pudding pan ; sprinkle with sugar and nutmeg. Mix flour, baking powder, and salt ; chop in butter ; add milk, mixing it carefully ; turn on to floured board and gently pat into shape; place as a crust on top of the apples, cutting a hole in the center for the steam to escape ; bake in moderate oven for 40 minutes, covering with lid or other pan for first 20 minutes. To serve run knife around the edge of crust ; turn out into deep dish and serve as a dumpling with milk or sauce.

Sally Lunn

Cream butter and sugar ; add yolks and beat light ; alternate milk and dry ingredients ; add well-beaten whites ; bake at once in small bread pan in rather hot oven. Cut in squares and serve hot.

Griddle Cakes

Sift baking powder, salt, and flour; then add beaten egg and milk, and stir gradually into dry ingredients to make smooth batter. Bake on hot griddle and serve with syrup.

Potato Pancakes A Prize Recipe For Buckwheat Cakes

Sift flour and meal, adding salt, and cake of yeast dissolved in little warm water ; then pour tepid water over meal and buckwheat until you have stiff batter, and beat well; put in warm place (not hot) to rise. An hour before cooking add 4 tablespoons milk and 2 of New Orleans molasses, into which you have stirred a level teaspoon baking soda. Let rise again until ready to bake. Sufficient for five persons.

Graham Griddle Cakes

Sift together Graham flour, cornmeal, white flour, sugar, salt, and baking powder; add beaten egg, milk, and water; mix together into smooth batter. Have griddle hot ; pour batter into cakes the size of a tea saucer ; bake brown on one side ; turn and brown on other side ; pile one on another, and serve hot with cream and sugar or syrup.

Rice Griddle Cakes

Sift together flour, sugar, salt, and baking powder; add rice free from lumps, diluted with beaten egg and milk; mix in smooth batter; have griddle well heated, and bake nice and brown, not too thick. Serve with maple syrup.

Corn Griddle Cakes New England Mush

Boil meat until tender; take out and chop fine; return to water with sprinkle of salt and sage to taste; thicken with meal and cook thoroughly; pour into molds; when cold, slice and fry.

Breakfast Muffins

Sift flour, salt, and baking powder together; rub in the lard; add beaten egg and milk, then flour. Batter should be rather thin; fill well-greased tins and bake 15 minutes in hot oven.

Sift above ingredients together. Beat 1 egg light; add 1% cups of milk. Stir into dry ingredients. Add 2 tablespoons melted butter. Beat well. Bake 25 minutes in a moderate oven.

Corn Muffins Graham Muffins

Sift together thoroughly the flour, sugar, baking powder, and salt ; add gradually the milk, egg, and butter ; bake in hot, buttered gem pans 25 minutes.

Mix yolks with sour cream and milk ; add salt and soda, then flour and butter. Beat in baking powder; fold in stiffly beaten whites the last thing, and bake at once on a hot, greased griddle.

Rusk, Or Zwieback

Cool milk and add yeast ; add 1 tablespoon sugar and 1 cup of flour ; beat well ;- let rise until very light ; add sugar, butter, and unbeaten egg, one at a time ; add flour enough to handle ; let rise until double its bulk; bake in moderate oven for about 20 minutes. When cool, cut in slices, toast, and serve.

Beat the egg; add milk and pinch of salt, the sifted flour and baking powder, last the warmed butter. Bake in greased gem pans 20 minutes in hot oven.

Dissolve 1 level teaspoon soda and 2 of salt in 1 tablespoon hot water. Add 1 cup sour milk. Cream 4 tablespoons sugar, 2 butter; add milk and Graham or whole wheat flour to make a very stiff batter. Put in a pretty hot oven, turn down the flame, and bake from 30 to 45 minutes, according to how large a quantity in each gem.

These Graham gems may be made with sweet milk by using lots of baking powder (at least 4 teaspoons) and an egg; the egg may be added when using sour milk, but it is not as necessary as it is when using sweet milk.

Cream butter and sugar ; add beaten yolks and milk; beat thoroughly; add remainder of milk and flour, and beat again ; add baking powder, cinnamon, fold in beaten white, and stir currants in lightly. Bake in gem pans in moderate oven. Spread with butter while hot; sift over with powdered sugar and cinnamon.

Make a sponge; beat thoroughly, and when light add flour to make a stiff dough; let rise until double its bulk; roll y$ inch thick, and spread with

Roll the dough as in making jelly roll, and cut in slices 1 inch thick. Place in well-buttered muffin rings, with cut surfaces up and down ; when very light, bake in oven for 45 minutes. .

Cinnamon Cake Pocketbook Rolls

Heat milk lukewarm ; beat eggs light ; add sugar, and beat well; add milk, flour, and yeast; set in warm place to rise; when light, add lard and butter, and flour enough to make soft dough; let rise again, make into rolls, put in pans, and let rise once more before baking.

Light Biscuits

Mix over night ; in morning add T/2 cup sugar, l/2 cup butter, whites of 2 eggs beaten very light. Take part of white and add little sugar; spread over top of cake.

Peanut Finger Rolls

Scald and cool I pint of milk ; make a soft sponge by adding i yeast cake, I pint of flour, ]/2 teaspoon salt. Let stand I hour ; add y'2 cup shortening, butter and lard mixed, 2 cups finely broken peanuts, 2 pints flour. Knead well ; place in warm spot for 2 hours; turn out on bread board and roll slightly; cut in finger lengths ; print ends and place apart on tins ; let rise 1 hour, and bake 20 minutes.

Potato Rolls

Mix flour, lard, potatoes and sugar, salt and eggs ; then milk, then the yeast. Set to rise for 1 hour; make into soft doug-h by adding 6 cups flour, and set to rise again ; shape into rolls and let it rise once more; then bake; do not knead.

Sweet Rolls

Mix all into soft sponge ; when light, mix into dough ; let rise until light; make into rolls; put in pan and let rise until light. Brush top with little cream and coffee A sugar and cinnamon, and bake.

Light Rolls

Scald 1 pint milk; when cool, add to flour; add 1 cake of compressed yeast and 2 tablespoons sugar dissolved in y2 cup lukewarm water; cover lightly and let stand 1 hour. Add flour to make dough; let rise to twice its size; make in rolls; let rise again, and bake 15 minutes.

Parker House Rolls

Scald 1 pint of milk, 1 heaping teaspoon butter, 1 heaping teaspoon lard. Let cool and add 2 cakes Fleischmann's yeast dissolved in y2 cup lukewarm water, 1 teaspoon salt, 1 tablespoon sugar; add little flour, 2 eggs. Add enough flour to knead. Let rise; shape with glass or cup; butter one side; let rise again, and bake.

Sift together 1 cup flour, y2 teaspoon salt, 1 teaspoon baking powder. Add, stirring with a knife, about ]A cup milk or water. Divide in 5 parts and drop on any nice stew, being careful not to let the gravy cover them. Lay a cloth over the kettle before putting on the lid ; it will absorb the steam and prevent it falling back on the dumplings, thus making them heavy. Cook closely covered for exactly 12 minutes; do not look at them during this time.

Beat 1 egg until well mixed ; add 1 teaspoon salt, 1 teaspoon baking powder, and enough flour to make stiff dough ; drop by spoonfuls into stew ; cover closely and let cook for about 10 minutes. The stew must be boiling, and kept boiling for 10 minutes.

Boiled Dumplings

Beat 4 eggs ; add enough flour to make a medium stiff batter, y2 teaspoon baking powder, and little salt. Drop a small teaspoon at a time into a kettle of boiling water, into which a little salt has been dropped.

Let boil a few good puffs ; remove carefully from kettle, and pour in a colander to drain off the water ; then pour in hot vegetable dish ; brown a tablespoon butter and croutons of fried bread, and pour over dumplings. Serve at once.

Communion Bread

Water or milk to make a proper consistency. Roll half an inch thick, put in pan, and score. Bake in slow oven. Quantity is quite sufficient.

We desire to particularly call your attention to this flour and do not hesitate to say that you will find it the best you ever used in your home, both for Bread and Pastry. We guarantee every pound of it to give entire satisfaction ; if not, will gladly refund your money. This we announce to every buyer, and have yet to hear of a single complaint.

We are sole owners of "INVINCIBLE" coal. No clinkers, little ash, and carries fire all night. The coal that satisfies. If you have never used it you will not regret giving it a trial.

Solid Cake Jam Cake

Beat yolks well until light; add sugar; beat again and flavor with lemon; beat the whites and add cream of tartar. Fold into yolks and sugar, and then add flour, sifted; fold in lightly. Put in ungreased pan and bake in oven 45 minutes.

Simple Sponge Cake

Beat together for 15 minutes the eggs, hot water, and the sugar. Next fold in the flour and the flavoring; in beating, the eggs will stiffen quickly if set in a dish of hot water after the tgg mixture is partly thickened. Bake in moderate oven about 40 minutes.

Excellent Sponge Cake

Sift the flour, sugar, and baking powder together; melt the butter in a cup and break the eggs into it without beating; fill up cup with milk and stir into the flour mixture. Beat hard 5 minutes and bake in moderate oven.

Laura'S Cake

Cream butter and sugar ; then beat the eggs in whole, one at a time; add milk, then flour; flavor with vanilla. Bake in 2 jelly tins and spread with any icing you prefer, or bake in one solid cake.

Potato Cake

4 eggs. Cream the butter and sugar together ; add the yolks of eggs well beaten, then the flour mixed with the baking powder and spices, and the milk. Then add the potatoes mixed with the chocolate, the walnuts, and the whites of 2 eggs beaten stiff. The potatoes must be hot when mixed with the chocolate.

Black Cake

Cream butter and sugar; beat eggs well, and add; then stir in flour, beating very hard; add fruit last. Have some of the flour to dredge fruit in, so it will not go to bottom of cake. Bake 3 hours and leave in pan until cold.

Thanksgiving Cake

Take dough when it is ready for shaping into halves; add other ingredients, and mix and beat with the hand ; the beating is not done with tips of fingers, and directly toward the body; turn into tube cake pan, and when light (it should be not quite double its bulk) bake in an oven of a temperature a little lower than for bread. Pour a maple sugar frosting over the cake when done, and decorate with pecan or hickory nuts. This cake is particularly good made of entire wheat bread dough.

Ginger Bread

1 cup Orleans molasses. Cream butter and sugar ; add cinnamon and ginger, molasses and yolks of eggs, flour and whites. Lastly, 1 cup boiling water with teaspoon soda. Batter very thin. Bake slowly.

Soft Ginger Bread White Cake

Cream butter and sugar; add milk and flour; fold baking powder into whites, and fold this into the cake. Flavor with vanilla. Bake in a slow oven for about 50 minutes. Do not light oven until cake is ready to go in.

White Cake

Cream butter and sugar; if sugar is warmed first, this is a quick process. Add milk and flour gradually; then whites of eggs beaten stiff, and lastly the baking powder. Ice with white boiled icing.

Pound Cake

Work 1 cup of butter to a cream, using the hand. Add gradually, while beating, 1J/3 cups granulated sugar; then add 5 eggs, one at a time, beating vigorously. When the mixture is creamy, add 2 cups flour. Bake in a slow oven j4 oi an hour.

Cream sugar and butter thoroughly; add well-beaten egg yolks, then flour; then add stiffly beaten whites of eggs, and lastly the baking powder.

One-Egg Cake Two-Egg Cake

Put baking powder in the flour; cream butter and sugar, stir half flour and milk at a time; add vanilla; beat whites of eggs to stiff froth and add last. This makes two layers.

Eggless Raisin Cake

Mix all together and boil 3 minutes ; take off and let stand until quite cold ; then add 1 level teaspoon soda dissolved in a little cold water. Then add 4^ cups flour and 2^ teaspoons baking powder, sifted with flour. Mix all together and bake in moderate oven 1 hour.

A Milkless, Eggless, Butterless Cake

Boil ingredients together for 3 minutes ; when cold, stir in 1 teaspoon soda dissolved in little warm water; add 2 cups sifted flour with y2 teaspoon baking powder. Bake in a loaf.

Chocolate Cake

Cream butter and sugar; add melted chocolate and yolks; stir in, alternately, milk and flour. Last add whites and vanilla. Bake in one layer in very slow oven. Use white icing.

Fruit Cake

tablespoon New Orleans molasses. 1 teaspoon soda, cup fruit juice, teaspoon cinnamon, teaspoon nutmeg. 1 teaspoon cloves. 8 eggs. y2 lb. English walnuts.

Soak the spices over night in the fruit juice. Mix ingredients as for any other cake, adding the fruit last. Bake 2 hours. Make a boiled icing, flavor with orange flour water, and apply to the top in a fanciful design, leaving the sides uncovered. This cake will keep a year or more.

Devil'S Food Cake

Cream butter; add sugar; mix. Add yolks, then sour milk; next, chocolate and soda dissolved in water. Add flour until of proper consistency ; flavor ; add white of egg, beaten stiffly, and fold in. Makes a loaf cake.

Cook sugar, water, and cream of tartar until syrup threads. Pour in a fine stream into the white of eggs. Beat until smooth, but not thick enough to drop. If too stiff, thin with a little boiling water and spread with wet spatula or knife.

Devil'S Food

When cold add 2/z cup sour milk and the beaten yolks; add this to the butter and sugar creamed, and 3 cups of flour; 2 rounding teaspoons baking powder; beat the whites stiff, and fold in the cake last ; 1 cup of raisins scalded and placed on a napkin to dry; then roll in flour and add to the cake.

Hickory-Nut Cake

Beat butter and sugar to a cr^am; then add yolks of eggs, then milk, then flour, whites of eggs beaten to stiff froth, and hickory nuts last, rolled in a little flour; bake in loaf, and ice if you like.

Angel Food Cake

The salt is used to freshen the egg, and will materially assist in the beating; this should be put into the egg before beating. When the eggs are about half beaten, add the cream tartar and also the extract (your own choice, but vanilla preferred). When the eggs are fully beaten (but not too stiff), then sift sugar in. Up to this point you should beat with a strong, vigorous, and continuous stroke. Add flour last; simply folding it in with as few strokes as will be required to mix well. Put into pan at once, and then into gas range. Place the pan on rack about 3 inches above the bottom of the oven. The range should be lighted (both burners) about 2 minutes (no longer) before placing cake in oven. Immediately on placing cake in oven turn out the front burner and turn down the back burner to 3/3 its capacity. This cake should be kept in the oven 1 hour. Pure cream tartar is essential to the success of this cake.

Chocolate Angel Food

Same recipe as above, except for addition of the chocolate. Grate 2 squares of Baker's chocolate (about Y\ cake) very fine, and after the flour has been sifted and measured, add the grated chocolate to it by stirring and sifting thoroughly.

Beat with a little salt, whites of 11 small or 10 large eggs on a meat platter until you can turn it upside down without spilling; add level teaspoon cream of tartar to the eggs; dust flour and sugar mixture into eggs very lightly ; always use wire egg beater to mix cake, and never stir it or use a spoon. Flavor with vanilla and bake 1 hour on lower shelf of oven with slow fire.

Angel Cake

Beat whites of eggs until frothy ; add cream of tartar, and continue beating until eggs are stiff ; gradually fold in sugar, flour, and soda ; mix together and sift 6 times. Add vanilla. Bake 50 or 60 minutes in an unbuttered angel cake pan. Have the oven very moderate until cake has risen well. Cover with frosting.

Layer Cake French Cream Cake

One scant pint of milk, heat to near boiling point; add 2 tablespoons cornstarch, wet with a little cold milk ; 2 beaten eggs with 1 small cup of sugar; boil until it thickens and falls from spoon. When cool, add 2 tablespoons of vanilla and x/2 cup of melted butter. Sprinkle powdered sugar on top layer.

Nut Layer Cake

Cream butter and sugar gradually ; add milk and vanilla, flour sifted with soda and cream tartar. Last fold in whites of eggs ; spread in two layer cake pans. Press halves of English walnuts into top of one of layers to make lengthwise rows of nut meats. Sprinkle the whole with white sugar. Bake 20 minutes.

Boil sugar and water until it threads. Pour on the beaten yolks ; pour this on melted chocolate. Add chopped nuts remaining from a pound of unshclled nuts used in the cake ; add vanilla; beat until cold enough to spread.

Feather Cake

Cream sugar and butter ; pour on this 1 tablespoon hot water; stir into this eggs, not beaten; then add milk, flour, baking powder, and spices. Bake in a quick oven.

Nut Cake

Rub the butter and sugar to a light, white cream ; add the eggs beaten a little, then the flour sifted with the powder; mix with the milk and nut meats into a rather firm batter. Bake in layers or solid. Make boiled white icing, and stir chopped nut meats in. Spread between layers.

Sponge Cake Lady Baltimore Cake

Cream butter and sugar together; then add milk and flour, into which the baking powder has been sifted, then flavoring, and lastly the stiffly beaten whites of eggs.

Two cups granulated sugar in 3/2 cup water. Boil until it threads, then pour over the stiffly beaten whites of 2 eggs, beating until creamy. Add 1 cup chopped raisins, 1 cup chopped nut meats, 3 figs cut in thin slices.

Ribbon Cake

Break whites of 2 eggs in a cup. Put in enough soft butter to make y2 cup; fill up cup with milk. Sift in a bowl iy2 cups of flour, 1 large teaspoon of baking powder, 1 cup of granulated sugar. Pour the soft mixture over and beat 10 minutes; flavor; will make 2 small layers. Any icing will do.

Cream the butter and sugar, adding gradually I cup of milk and 3 cups of flour. Add well-beaten whites of eggs with remaining cup of flour, to which has been added the baking powder. Flavor with vanilla to taste. This makes 3 layers. Bake in moderate oven.

White Layer Cake

y2 pound marshmallows set over hot water till soft; boil 2 cups of granulated sugar with 6 tablespoons of water until it drops from the spoon in threads. Have ready beaten whites of 2 eggs; pour syrup slowly into it, beating all the time. Beat marshmallows into icing lightly.

Fruit Layer Cake

Boil 2 cups of sugar in 4 tablespoons of water until it threads. Have egg beaten to a stiff froth. Marshmallows cut in dice and hot; stir sugar in the egg, beating all the time; then the marshmallows. Before spreading on cake add cream.

Caramel Cake

Two cups light-brown sugar ; enough milk to moisten the sugar ; a lump of butter. Cook as for fudge ; let cool until almost cold. Beat to creamy mass; add enough boiling water to make it the consistency of icing.

Standard Cake

Cream the butter and sugar thoroughly ; add yolks of eggs, beaten slightly, then liquid and dry ingredients alternately ; fold in the whites beaten very stiff; add flavoring, and beat lightly. Bake in tins lined with waxed paper in moderate oven. This cake may be varied by adding cocoa, spices, fruit, or nuts.

Cocoanut Cake Layer Cake With Fresh Cocoanut

Stir one rounding tablespoonful flour into y2 cup of sugar. Stir into hot milk and cook until thick. Add 1 beaten egg white to custard just before removing from fire and beat well. Cool slightly and add fresh grated cocoanut to taste, and spread between layers of cake. Make a boiled icing; cover the top and sides. Sprinkle thickly with cocoanut.

Mix sugar, butter, eggs, milk, and flour; then dissolve soda in water; melt chocolate; add these to the batter. Bake in layers. Use any filling you like.

Beat sugar and butter into a cream ; then add lightly beaten eggs and soda dissolved in milk. Dissolve grated chocolate in water or cofTee. Add to the batter last; add flour.

Cream the butter and sugar; add eggs and sour milk; dissolve chocolate and soda in hot water and add ; then flour and vanilla; beat thoroughly.

Two cups dark-brown sugar ; enough water to barely moisten it ; cook until a soft cream ; when nearly cool add a small lump of butter and vanilla. Beat until stiff enough to spread.

Three-fourths cup of grated German sweet chocolate dissolved in a cup of boiling water ; to this add 1 teaspoonful of soda and stand aside while mixing the cake.

rate the eggs, beat the yolks, and add to sugar and butter; then add milk, then melted chocolate, vanilla, and flour sifted with baking powder; beat thoroughly. Beat whites to a stiff froth and stir them into the mixture quickly. Turn into greased cake pans and bake in moderate oven.

Moisten flour with % cup cold milk, and cook in hot milk 20 minutes. Add 1 tablespoon hot water to chocolate and beat until smooth. Beat yolk and add sugar, then chocolate, then gradually the hot milk and flour. Return to double boiler and cook in hot water for 5 minutes, stirring constantly. Remove from fire, and when cool add vanilla.

Boil syrup and sugar together until they will form a soft ball when put in water ; then pour over beaten whites of eggs and beat until cold.

Fudge Cake

Cream butter and sugar together ; add milk, then flour, sifting baking powder with the flour ; add the melted chocolate and walnuts broken coarsely ; lastly add the eggs, yolks and whites beaten separately.

Blackberry Jam Cake Dark Cake

Beat sugar and butter together, stirring; boil together chocolate and egg beaten well. Add x/2 the milk. When dissolved, add this to butter and sugar, and the other y2 cup of milk ; then vanilla, flour, soda, and baking powder.

Spice Cake

Cream butter and sugar; add the water to the beaten yolks, and this to the creamed butter and sugar ; then vanilla. Add the flour a little at a time, to which have been added the spices and baking powder, and lastly the beaten whites, 2 of which were put aside for the filling.

Cook sugar and water together until it will thread in cold water. Pour on the beaten whites. When stiff, add the raisins, which have been ground in meat chopper. Add vanilla. English walnuts, also, are good ground with the raisins.

Lady Spice Cake Burnt Sugar Cake

To burn sugar, put 1 cup granulated sugar in skillet and burn until it smokes; add y2 cup boiling water, and cook until thin syrup is formed.

Burnt Sugar Cake

Mix sugar, butter, and yolks of eggs together; then add whites of eggs, y2 of the water or milk, and burnt sugar. Then add the other half of water or milk with the baking powder dissolved in it, and the flour. Mix well and bake in 3 layers.

Burnt Leather Cake

Boil \]/i cups sugar and 7/3 cup water until it threads. Pour over the beaten whites of 2 eggs, add 1 teaspoon of vanilla and 1 tablespoon of caramel. Beat to a cream. Ice while cake is hot.

Fruit Caramel Frosting

Boil sugar and water together until it threads when dropped from spoon. Pour gradually, while beating constantly, upon the beaten whites of eggs. Beat until nearly cold. Set pan containing mixture in boiling water and cook until mixture becomes granular around edge of pan. Remove from fire and beat until

Caramel Icing

Scorch y2 cup granulated sugar. Cook 2 cups granulated sug'ar, y2 cup milk, and I tablespoon butter until it thickens ; add the scorched sugar, and beat until cool.

Boiled White Icing

i]/2 cups sugar; cover scantily with water and boil until it forms a ball when tried in cold water. Pour over the unbeaten whites of 2 eggs and beat until ready to spread. This is sufficient to ice a large layer cake.

Crullers And Cookies

Beat sugar, yolks, and butter until light; add milk, flavoring and beaten whites ; add flour and baking powder. Roll, cut thick, and fry in hot lard.

Cook potatoes fresh ; add butter while hot ; mix well ; have eggs well beaten ; stir until very light ; then add milk, baking powder, and flour to make dough to handle well.

Beat eggs, sugar, and butter together; add milk, spices, and flour ; put another cup of flour on molding board, turn dough out on it, and knead until stiff enough to roll out a quarter of an inch thick; cut with round cutter; drop in hot lard and cook. Dredge in powdered sugar while warm.

ginger can be added ; the spice will not be detected, and crullers will not absorb grease. If convenient add chicken fat to lard ; the flavor will be improved.