Three Hundred Favorite Recipes | by The Floral League Of The First Congregational Church
As first aid to the injured (husband) the day may come when they will prove invaluable! We commend all the three hundred to your hearth and home, gaily confident that "mixed" though they be, each one is perfectly "safe." Their rosy sparkle bubbles up entirely from the spirit within, and owes nothing to spirits introduced from without - even the Christmas Pudding is innocent of brandy. In this regard the humblest of them is decidedly "exclusive."
| Title | Three Hundred Favorite Recipes |
| Author | The Floral League Of The First Congregational Church |
| Publisher | The Floral League Of The First Congregational Church |
| Year | 1911 |
| Copyright | 1911, The Floral League Of The First Congregational Church |
| Amazon | Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking |
From the "Fair".
To the Fair.
A Floral Offering Fresh and Fragrant.
'Tried as by Fire."
Preface- FEW of these recipes lay claim to the charm of novelty. Some have been met before in other company and less festive attire; but we are just as proud to introduce old time favorites, tried and true, as...
- How To Make Appetisans
- Anchovies A La Creme From Mrs. C. F. Aked Make some toast, cut it into small square pieces, butter it, then spread thickly with the following mixture: Stir into a jar, placed in a saucepan of wa...
- How To Make Soups
- Consomme With Pearl Barley From Mrs. John C. Coleman Put one quart of plain consomme in a granite kettle, add 1/4 cupful of well washed pearl barley and 1 pint of boiling water. Let boil 45 minu...
- How To Make Soups. Part 2
- Tomato Soup From Mrs. C. F. Aked Peel and slice one large onion; fry it in butter until well browned but not burnt. Cut up 4 large tomatoes and put them, together with the fried onion, into a li...
- How To Make Soups. Part 3
- Black Bean Soup From Mrs. C. F. Aked Soak 1/2 pint of black beans overnight in cold water. In the morning pour off this water and put on to boil with plenty of fresh cold water. Boil very slowly...
- How To Make Cream Soups
- Cream Of Artichoke Soup From Mrs. Franklin A. Zane 3/4cup cooked artichokes, 1 quart milk, 1 slice onion, 2 tablespoons butter, 3 tablespoons flour, 1 teaspoon salt, 10 grains pepper. Rub throug...
- How To Make Pea Soup
- From Mrs. C. S. Fee One pint of green peas (or 1 can of peas), 1 quart of chicken stock, 1 cupful cream or milk, 2 table-spoonfuls of butter, 2 tablespoonfuls of flour, 1 small onion, salt and pepp...
- How To Cook Oysters
- Oyster Cocktail From Mrs. J. J. Miller Steep 1 teaspoonful of black tea in one pint of hot water until it cooks. Strain 1 can tomatoes through a fine sieve. Mix the tea and tomatoes, then add a ...
- How To Cook Crabs
- Crab Chops From Mrs. J. H. Barnard Shred 1 crab, add a thick cream sauce. Roll in bread crumbs and white of egg, and fry in deep hot fat. When cooked put a claw in each chop. Crab Creole ...
- How To Cook Fish
- Baked Fish From Mrs. Maginnis One 4-pound striped bass or cod, 1 onion, 1/2 cup olive oil, 1 cup tomato sauce, 1/2 cup water, 1 table-spoonful Worcestershire sauce, a little parsley, 1/2 pint sh...
- How To Cook Meats
- Baked Steak From Mrs. C. 0. G. Miller One large porterhouse steak. Rub with garlic and salt. Pour over the steak 1 cup of chopped green peppers and onions; put 2 slices of lemon on top and 2 lar...
- How To Cook Meats. Part 2
- Mock Turtle Fricassee From Mrs. S. D. Mayer Cut 2 pounds lean veal into 1/2 -inch slices, then into 1/2-inch squares. Heat 1 tablespoonful butter in frying-pan and brown the meat, a few pieces a...
- How To Cook Meats. Part 3
- Deviled Kidneys From Mrs. Monroe Salisbury Wash and split lamb kidneys, removing membrane. Let them remain in cold water for few minutes. Take them out, shake each piece to remove moisture, but ...
- How To Cook Meats. Part 4
- Mayonnaise Of Minced Beef From Mrs. C. F. Aked Take the remains of a cold joint of beef, chop finely, or if not very tender meat, put it through a mincer, taking care not to allow it to form int...
- How To Make Sweetbreads
- Sweetbreads And Mushrooms From Mrs. J. H. Barnard One-half pound sweetbreads, 1 small can French mushrooms. Wash sweetbreads and let soak in cold salted water for 1/2 an hour. Then boil 20 minut...
- How To Cook Vegetables
- Artichauts Assaisonnes From Mrs. C. F. Aked Boil artichokes in the usual way until tender. Then have ready slices of toast, well buttered and cut into squares of 2 1/2 inches and placed in the o...
- How To Cook Vegetables. Part 2
- Stewed Endive From Mrs. C. F. Aked After the endive has been well picked and washed (it should be the broad-leaf kind), it must be slightly parboiled in 4 different waters, to destroy the bitter...
- How To Cook Vegetables. Part 3
- Stuffed Potatoes From Miss Frances Jones Bake potatoes of equal size; when done and still hot, cut the- potatoes in two. Scoop out the inside, work very smooth, and to each 4 good-sized potatoes...
- How To Make Spaghetti
- Italian Spaghetti From Miss Eleanor Warren Ingredients: Genoa spaghetti, Roman cheese, Naples salsine (10c can), canned tomatoes, garlic, onions, fresh pork, parsley, vinegar, salt, pepper, and ...
- Preserves And Pickles
- Lemon Conserve From Mrs. C. F. Aked One-quarter pound of fresh butter, 1 pound of powdered white sugar, 6 eggs, 3 large lemons. Put the butter in a stewpan and when dissolved add the sugar, the ...
- Preserves And Pickles. Part 2
- Currant Jelly From Mrs. Monroe Salisbury Pick leaves off a large boxful of cherry currants and wash them, putting them into a colander to drain. Put them, with a few tablespoonfuls of water, int...
- Preserves And Pickles. Part 3
- Pickled Figs From Mrs. H. L. Dodge To 7 pounds of figs use 4 pounds of sugar, 1 1/2 ounces of stick cinnamon, 1 generous pint of vinegar. Stick 3 or 4 cloves into each fig, according to size of ...
- How To Make Marmalade
- Apricot Marmalade From Mrs. J. J. Miller Remove the stones from 10 pounds of very ripe apricots. Cook with 1 pint of water until soft enough to put through a colander. Add 5 pounds of sugar and ...
- How To Make Sauces
- Brown Sauce From Mrs. John C. Coleman Mix 1/2 teacupful of brown sugar with 1/2 the quantity of butter; add 1 pint of hot water and a little vinegar with such flavoring as may be desired. Use 1 ...
- How To Make Salads
- Artichoke Salad From Mrs. C. F. Aked Marinate cooked artichoke bottoms in French dressing, drain, and cover with peas and dice of carrots and celery mixed with mayonnaise. Serve on lettuce.. ...
- How To Make Salads. Continued
- Orange And Lettuce Salad From Mrs. John C. Coleman Select tart, juicy oranges, peel and slice, removing the seeds. Line the bowl with lettuce leaves, arrange the oranges on them (using 6 oranges...
- How To Make Salad Dressings
- Cucumber Mayonnaise From Mrs. C. F. Aked Put the beaten yolk of an egg in a bowl with a very little salt, pepper and cayenne, and a teaspoonful of lemon juice; mix these to a cream and then add ...
- How To Make Puddings And Pastries
- Christmas Pudding From Miss Taylor, Of Liverpool, England 1 1/4 pounds raisins (stoned and cut into 3), 1 pound currants, 1 pound 2 ounces suet, 1 1/2 pounds breadcrumbs, 1/2 pound mixed peel, 6...
- How To Make Puddings And Pastries. Part 2
- Marmalade Pudding From Mrs. Franklin A. Zane One cupful of chopped suet, 2 cupfuls of flour, 2 tea-spoonfuls of baking powder, 1 glass marmalade, enough milk to make a batter. Steam 2 hours. Ser...
- How To Make Puddings And Pastries. Part 3
- Five Minutes' Pudding From Mrs. C. H. Woolsey Two tablespoonfuls flour, 2 tablespoonfuls powdered sugar, two teaspoonfuls baking powder, 2 eggs. Whisk eggs well, add sugar by degrees; mix baking...
- How To Make Puddings And Pastries. Part 4
- Castle Puddings From Miss Taylor, Of Liverpool, England Ingredients: 2 eggs and their weight in sugar and flour; 3 ounces of butter and a tablespoonful of orange flower water. Method: Put the bu...
- How To Make Tarts Or Cheese Cake
- Bakewell Tart From Mrs. C. F. Aked Line a plate with puff paste and spread a layer of jam over. Put in a basin the yolks of 3 eggs and 3 ounces powdered sugar; beat them well together, then melt...
- How To Make Puff Paste
- From Mrs. C. F. Aked One-quarter pound flour, 1/4 pound butter, the yolk of 1 egg, 6 drops of lemon juice and 1/2 gill of cold water. Rub the flour through a sieve, then place the butter in the cor...
- How To Make Pies
- Orange Pie From Mrs. W. H. Matson Pulp and juice of oranges two, One big spoon of corn-starch true; Eggs, two yolks, all well stirred up, Sugar and water of each a cup; Pinch of salt; now mix an...
- How To Make Plum Pudding
- From Mrs. John C. Coleman One pound of raisins, 1 pound of currants, 1 pound of suet, 1/2 pound of candied lemon peel, 4 ounces of bread (without crust), 1 ounce butter (spread on bread), 1 1/2 cup...
- How To Make Pancakes
- French Pancakes From Mrs. C. F. Aked Ingredients: 2 eggs, 2 ounces of butter, 2 ounces of powdered sugar, 2 ounces of flour, 1/2 pint of milk. Method: Beat the butter to a cream with the sugar, ...
- How To Make Brown Pudding
- From Mrs. Franklin A. Zane One cupful of molasses, 1/2 cupful of sour milk, 1 egg, 1 1/2 teaspoonfuls of soda, a little salt; mix soft with flour; steam for 2 1/2 hours. Sauce: 3 eggs, 1 cupful of ...
- How To Make Fig Pudding
- From Mrs. E. Carlson One-half pound of figs, 1/4 pound of grated bread, 2 1/2 ounces of powdered sugar, 3 ounces of butter, 2 eggs, 1 teacupful of milk. Chop the figs small and mix first with the b...
- How To Make Suet Pudding
- From Mrs. John C. Coleman One cupful of chopped suet, 2 cupfuls of flour, 2 tea-spoonfuls of baking powder, 1 glass of fruit, milk enough to moisten. Steam 2 1/2 hours. Serve with lemon sauce or ha...
- How To Make Lemon Pie
- From Miss Sallie Carmany Three lemons, 4 eggs, 12 tablespoonfuls powdered sugar, 3 tablespoonfuls water (cold), 3 tablespoonfuls melted butter. Beat the yolks and sugar together, then add the water...
- How To Make Ices And Light Desserts
- Bisque Tortoni From Mrs. G. J. Wright Boil together 20 minutes 1 1/2 cupfuls of sugar and l 1/2 cupfuls of water. Pour the hot syrup on the beaten yolks of 3 eggs, and let it stand until cold. T...
- How To Make Ices And Light Desserts. Part 2
- White Ice Cream From Mrs. John C. Coleman Whites of 6 eggs, 1 cupful of powdered sugar, 1 pint cream, 2 tablespoonfuls of orange-flower water. Break the whites of the eggs, but do not beat them ...
- How To Make Ices And Light Desserts. Part 3
- Custard For Meringue From Mrs. C. F. Aked Put into a stewpan 1 ounce fine flour, 1 raw yolk of egg, 2 ounces butter, 1 ounce castor sugar, 1 1/2 gills of cold milk; stir these over the fire till...
- How To Make Ices And Light Desserts. Part 4
- Marshmallow Pudding From Mrs. J. Green The whites of 3 eggs, beaten stiff; 1 cupful of sugar, 2 teaspoonfuls of gelatine dissolved in 1/2 cupful of hot water. When the gelatine is dissolved beat...
- How To Make Ices And Light Desserts. Part 5
- Rice Imperial From Mrs. C. F. Aked Wash 3 ounces of Carolina rice, put into a dish with 1 1/2 ounces of sugar and 1 1/2 pints of milk. Let it soak for an hour, then bake in a slow oven for 2 or ...
- How To Make Caramel Cream
- From Mrs. C. F. Aked Ingredients: 1/2 pint milk, 2 eggs, 1/2 pint cream, 2 ounces powdered sugar, 1/2 ounce gelatine. Method: put the sugar into a saucepan with 1/2 a tablespoonful of water. Let it...
- How To Make Pineapple Pudding
- From Miss M. E. Chambers Two and three-quarter cupfuls of scalded milk, 1/4 cupful of cold milk, 1/3 cupful of corn-starch, 1/4 cupful of sugar, 1/4 teaspoonful of salt, 1/2 can grated pineapple, w...
- How To Make Candies
- 'A stir in time saves candies fine. Peppermint Drops From Mrs. J. H. Barnard Two cupfuls granulated sugar, 1/2 cupful of water; boil without stirring for 5 minutes; remove from sto...
- How To Make Gooseberry Fool
- From Mrs. C. F. Aked Top and tail the green gooseberries, well wash them, put them into a jar with some moist sugar and 2 tablespoonfuls of water; place the covered jar in a saucepan of boiling w...
- How To Make Cake
- Simnel Cake From Mrs. C. F. Aked One-half pound butter, 1/2 pound brown sugar, 6 eggs, 1/2 pound currants, 1/2 pound raisins, 1/4 pound mixed peel, a few candied cherries, 1/2 pound flour, 1/2 t...
- How To Make Cake. Part 2
- Lightning Cake From Mrs. C. F. Holman Put into a cup 2 eggs (unbeaten), 4 tablespoonfuls of melted butter (not hot), and fill the rest of cup with milk; then pour into a 2-quart bowl, first addi...
- How To Make Cake. Part 3
- Layer Or Jelly Cake From Mrs. Dixon Two cupfuls sugar, 1/2 cupful butter, 2 eggs, 1 cupful milk, 3 cupfuls flour, 2 teaspoonfuls baking powder. Rub butter and sugar to a cream, add eggs (well be...
- How To Make Cake. Part 4
- Victoria Cakes From Mrs. C. F. Aked Take 4 eggs, 1/4 pound of powdered sugar, 2 ounces of Vienna flour, 2 ounces of corn flour, 1 teaspoonful of baking powder. For the icing: 1/4 pound of fresh ...
- How To Make Chocolate Caramels
- From Mrs. Brockway One-quarter pound Baker's chocolate, 1 cupful molasses, 1 cupful sugar, 1 cupful milk, 1 teaspoonful flour, 1 teaspoonful butter. Place sugar, molasses and milk in a saucepan ove...
- How To Make Gingerbread
- Soft Gingerbread Mrs. O. G. Dornin One cupful molasses, 1 cupful brown sugar, 1 cupful sour milk, 1 teaspoonful soda, 3 cupfuls flour, 3 eggs, 1/2 cupful butter, 2 teaspoonfuls ginger. Mo...
- How To Make Devil's Food Cake
- From Mrs. Waldo Coleman Part I 1/2 cupful grated unsweetened chocolate, 1 cupful light brown sugar, 1/2 cupful sweet milk. Cook over the fire, stirring until dissolved; set aside to cool. Par...
- How To Make Divinity Creams
- From Mrs. J. H. Barnard Three cupfuls granulated sugar, 1/2 cupful Karo corn syrup, 1/2 cupful water; whites of 3 eggs, 1 cupful chopped nuts. Boil sugar, syrup and water to the point when it will ...
- How To Make Fondant
- From Mrs. J. H. Barnard (The foundation of nearly all cream candies). Four cupfuls granulated sugar, 1 cupful water; put in a granite kettle and stir until dissolved. Place over fire and boil wi...
- How To Make Fudge
- From Mrs. J. H. Barnard Three cupfuls brown sugar, 1 cupful granulated sugar, 1 cupful milk, piece of butter size of walnut, 2 even tablespoonfuls of chocolate or breakfast cocoa, juice of half a l...
- How To Make Marshmallows
- From Mrs. J. H. Barnard Six tablespoonfuls water, 2 cupfuls sugar. Soak 2 tablespoonfuls gelatine in 6 tablespoonfuls of water, pinch of salt. Heat sugar and 6 tablespoonfuls of water until dissolv...
- How To Make Panoche
- From Mrs. Myers Put over the fire in a saucepan, 1 pound of brown sugar with 1 cupful of cream and boil to the stage when dropped into cold water it makes a soft but firm ball in the fingers. Take ...
- How To Make Walnut Cake Or Wafers
- Walnut Cake From Mrs. F. P. Burgess One cupful walnuts (do not break very fine), 1 cupful sugar, 1/2 cupful milk, 1/2 cupful butter (scant), 2 cupfuls flour (before sifting), 2 teaspoonfuls baki...
- How To Make Spice Cakes
- From Mrs. E. Carlson Four eggs, 1/2 cupful butter, 2 scant cupfuls sugar, 1/4 cupful molasses, 1 1/2 cupfuls milk, 3 cupfuls flour, 2 teaspoonfuls baking powder, 1/2 teaspoonful cinnamon, 1/2 teasp...
- How To Make Bread
- Bran Bread From Mrs. Philip Rice Two cupfuls Ralston bran, 1 cupful white flour, 1 cupful sweet milk, 1 teaspoonful baking powder, 1/2 teaspoonful soda, 1/2 teaspoonful salt, 2 tablespoon fuls m...
- How To Make Brown Bread
- From Mrs. J. J. Miller One egg; beat yolk and white separately; use yolk; 1/2 teacupful brown sugar, 2 tablespoonfuls molasses, 2 level tablespoonfuls melted butter, 2 teacupfuls buttermilk or sour...
- How To Make Nut Bread
- From Mrs. H. C. Botsford Three cupfuls flour, 1/2 cupful sugar, 4 teaspoonfuls baking powder, 1 teaspoonful salt. Sift all together; add 1 1/2 cupfuls sweet milk and 1 1/2 cupfuls of walnuts choppe...
- How To Make Southern Beaten Biscuit
- From Mrs. G. C. Boardman, Jr One pint flour, 1 tablespoonful lard, 1 teaspoonful salt; mix thoroughly. Add enough water to make stiff dough. Beat with hammer or knead till dough is smooth and snaps...
- How To Make Rusks
- From Mrs. C. H. Slack One pint warm milk, with half a teacupful butter melted in the milk, 2 eggs, 1 cupful sugar, salt, 1/2 yeast cake, 2 teaspoonfuls vanilla. Mix with flour enough to make a stif...
- How To Make Popovers
- From Mrs. G. C. Adams Beat 2 eggs well together; add a measuring cupful of milk; also beat in a cupful of flour and a little salt. Beat long and hard. Put in gem pans with a small amount of melted ...
- How To Make Waffles Or Muffins
- Waffles From Miss Florence Holman One egg, 2 heaping teaspoonfuls baking powder, 1 1/4 pints milk, 1 tablespoonful corn meal, 1 tablespoonful butter, 2 teaspoonfuls sugar, 1/8 teaspoonful salt, ...
- How To Make Doughnuts
- From Mrs. H. L. Dodge Three eggs beaten light, 1 coffee cupful sugar, 1 coffee cupful milk, 1 tablespoonful melted butter. Take about 1/2 cupful flour, stir into it 3 heaping tea-spoonfuls baking p...
- How To Cook Eggs And Cheese
- Curried Eggs From Mrs. John C. Coleman Two tablespoonfuls of butter, 2 small onions (minced), 2 dessertspoonfuls of curry-powder, 2 table-spoonfuls of flour, 1/2 pint of veal or chicken stock, 2...
- How To Make Welsh Rarebit
- From Mrs. H. L. Dodge One large cup of rich cheese (Eastern) grated or cut into small pieces, 1 small cupful of milk or cream, 2 well beaten eggs, a little paprika, a dash of Worcestershire sauce, ...
- How To Make Cheese Souffle
- From Mrs. Walter Macgavin Put in a bowl 1 spoonful of flour, four spoonfuls of grated cheese, add about 1/3 teacupful of milk, salt, and a small piece of butter. Keep stirring the mixture on a very...
- How To Make Sandwiches
- Afternoon Tea Sandwiches From Mrs. C. F. Aked Whip stiffly a little thick cream, flavor with orange juice and add a good quantity of chopped preserved ginger. Spread between tiny tea biscuits, o...
- Odds And Ends
- Angels On Horseback From Mrs C. F. Aked Ingredients: 1 dozen large plump oysters, a few-slices fat bacon, pepper, a little lemon juice, 12 pieces toasted bread. Method: Trim the bacon, which mus...
- How To Mince Meat
- From Mrs. C. S. Fee Two pounds lean beef, boiled and when cold chopped fine; 1 pound beef suet, cleared of strings and chopped to powder; 5 pounds apples, pared and chopped; 2 pounds raisins, seede...
- How To Boil Ham
- From Mrs. C. F. Aked Soak the ham in several waters, each one acidulated with vinegar. If the ham is very hard and salty 24 hours or more will be required; if not, from 8 to 12 hours will suffice. ...
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