Crumbs From Everybody's Table - A Cook Book | by R. L. Porter
In collecting these "Crumbs From Everybody's Table' ' and presenting them to our many friends, it is with the assurance that we give to all subscribers a cook book, rich in the best kind of recipes and rules for practical cooking, making it, we trust, acceptable not only to those who are proficient in the art of cooking, but particularly so to those who are young and inexperienced housewives. These recipes have all been tested in our various homes, and we feel the strongest assurance that if faithfully followed will produce the best of results.
| Title | Crumbs From Everybody's Table - A Cook Book |
| Author | Mrs R. L. Porter, Mrs H. S. Ball |
| Publisher | The Ladies Of St. Paul's Guild |
| Year | 1902 |
| Copyright | 1902, The Ladies Of St. Paul's Guild |
| Amazon | Crumbs from everybody's table: A cook book |
Compiled By Mrs R. L. Porter, Mrs H. S. Ball
For The Ladies Of St. Paul's Guild Salinas, Cal.
And Dedicated To those plucky Housekeepers who master their own work instead of letting it master them.
We may live without friends, we may live without books, But civilized man cannot live without cooks; He may live without books - what is knowledge but grieving ? He may'live without hope - what is hope but deceiving ? He may live without love - what is passion but pining ? But where is the man that can live without dining ?
- Owen Meredith.
Preface- In collecting these Crumbs From Everybody's Table' ' and presenting them to our many friends, it is with the assurance that we give to all subscribers a cook book, rich in the best kind of recipes an...
- Soups
- The onion is a homely plant, And rank as most that grows, And yet it beats, to mix with soup The lily or the rose. Meats for soup should always be put on to cook in cold water, and allowed to simme...
- Soups. Part 2
- Geeen Soup Boil till very tender a bunch of spinach in water to cover. Strain through a sieve, and to this liquid add water to make one pint, to which add a pint of stock. Flavor with onion, cayenne,...
- Soups. Part 3
- Green Turtle Soup Take off shell, head and flippers and let hang over night to drain off blood. Cook the neck and flippers in boiling water one minute so that the scales can be scraped off. Take thre...
- Soups. Part 4
- Soup Three quarts of water to three pounds of beef and bone. Boil about two hours and skim. Put in carrots, celery, turnips, three cloves, tomato, parsley, salt and pepper, and one large onion. Boil ...
- Soups. Part 5
- Cream Of Sago Soup (white stock.) 2 or 3 lbs. veal bone, 2 qts. of water. Break up the bone; put it into a saucepan and add the water. Bring it very slowly to the boil and take off the scum until c...
- For the Sick
- Beef Essence Put one pound of lean beef minced fine, into a jar, without any water whatever, cover the jar tightly and set in a pot or kettle of cold water, bringing the water slowly to a boil and a...
- Fish
- Master, I marvel how the fishes live in the sea! Why, as men do a land ; the great ones eat up the little ones. - Pericles. A fish to be in good condition to eat should have bright red gills, th...
- Fish. Continued
- To Broil Fish Clean, wash, and wipe dry. Split so that when laid flat the back bone will be in the middle: Sprinkle with salt and lay inside down upon a buttered gridiron over a clear fire until it i...
- Stuffings for Fish
- Bread Stuffing Soak half a pound of bread crumbs in water; when the bread is soft press out all the water. Fry two tablespoonfuls of minced onion in some butter. Add the bread, some chopped parsley, ...
- Fish Sauces
- Drawn Butter Sauce Ingredients: Three tablespoonfuls of butter, one tablespoonful of flour, half a pint of water, (or better, white stock), and a pinch of salt and pepper. Put two tablespoonfuls of ...
- Entrees, Breakfast and Lunch-eon Dishes
- Cheerful looks make every dish a feast. - Massinger Jellied Chicken Boil a fowl until the meat will slip from the bones, and the water is reduced in boiling to about one pint. Pick the meat from t...
- Entrees, Breakfast and Lunch-eon Dishes. Part 2
- Terrapin Stew Boil four large terrapins until they are done sufficiently to take off the shells easily: open and pick the meat, etc., from the shells with great care. In taking out the liver be very ...
- Entrees, Breakfast and Lunch-eon Dishes. Part 3
- Creamed Shrimps (Chafing Dish Recipe). Melt two tablesspoonfuls of butter, fry in it till brown two tablespoonfuls of onion cut fine; strain out the onion and add to the butter two tablespoonfuls of...
- Entrees, Breakfast and Lunch-eon Dishes. Part 4
- Lobster Croquettes Put one tablespoonful butter in a saucepan and place on the stove; when melted, add one tablespoonful chopped onion. Cook five minutes but do not brown, add heaping tablespoonful f...
- Entrees, Breakfast and Lunch-eon Dishes. Part 5
- Oyster Cocktail For each glass take ten California oysters. nine teaspoonfuls of tomato catsup, one tea-spoonful of lemon juice, dash of tobasco and salt to taste. Fill the glass with oyster liquor a...
- Entrees, Breakfast and Lunch-eon Dishes. Part 6
- Abalone Fritters Clean well, remove outside rim. Slice in one-fourth inch slices and pound well with a. meat hammer. Dip slices in batter and fry in hot lard until a light brown. Batter: One egg, one...
- Entrees, Breakfast and Lunch-eon Dishes. Part 7
- Frogs Legs Dip the washed and drained legs into milk, sprinkle with salt and pepper, roll in flour or cracker crumbs and drop in boiling olive oil for fifteen minutes or till done. Serve with sliced ...
- Entrees, Breakfast and Lunch-eon Dishes. Part 8
- Potpourri Chop fine, scraps of cold meat, and add minced onion to flavor. Roll dry bread crumbs and put a layer of meat in a pudding dish, then a layer of bread crumbs with small bits of butter, salt...
- Entrees, Breakfast and Lunch-eon Dishes. Part 9
- Stuffed Peppers Beat one-half pound of fresh butter to a cream; add six eggs one by one, beat until very light, then add one qt. of fresh crab meat, the cracker dust of eight soda crackers, one table...
- Entrees, Breakfast and Lunch-eon Dishes. Part 10
- German Pancake Take two eggs, three tablespoonfuls of milk, one tablespoonful of flour, a pinch of salt, and mix well together. Have an eight inch frying pan hot, put in a tablespoonful of lard, and ...
- Entrees, Breakfast and Lunch-eon Dishes. Part 11
- Egg Sandwiches Boil eggs twenty minutes. When cold, chop fine with one cucumber pickle to every six eggs. Butter thin slices of bread and spread with the eggs. Mrs. A. J. Abbott. Welch Rarebit 4 t...
- Entrees, Breakfast and Lunch-eon Dishes. Part 12
- Cheese Straws 1 tablespoonful of butter, 4tablespoonfuls of flour, 5tablespoonfuls of grated cheese, 1 egg, a little salt, Cayenne pepper to taste. Mix the same as pie crust, using- no wetting but...
- Meats
- 'What say you to a piece of beef and mustard. - Shakespeare. Meat should be carefully selected. Beef to be tender and juicy should be young, the meat of a clear, bright red color, fine grained and t...
- To Roast Meats
- Beef The oven should be very hot when the beef is first put in, and neither salt nor water should be added. The secret of juicy roast beef is in having no steam to prevent it from crisping over as qu...
- To Roast Meats. Part 2
- Curry Of Cold Roast Beef Cut some small pieces of cold roast beef and dredge them with flour. Slice a small onion and fry it a light brown in one heaping tablespoonful of butter; then pour in a littl...
- To Roast Meats. Part 3
- Pork Fried In Batter Slice the pork thin and try until nearly done; beat an egg into which dip the slices of pork, then roll them in flour and brown nicely. Breakfast bacon may be cooked in the same ...
- To Roast Meats. Part 4
- Stuffed Beef Steak On Toast Have butcher cut two pounds of round steak one-fourth of an inch thick; cut in pieces about the size of a hand; place a small piece of bacon, a little chopped onion and pa...
- Meats And Suitable Sauces
- Roast beef, Boiled beef, Roast veal, Roast mutton, Roast lamb, Boiled mutton. Boiled fowls. Roast turkey, Venison, Ducks, Chops, Tomato sauce; jelly. Horseradish. Tomato sauce; currant jelly. Mush...
- Curry
- 1 tablespoonful of curry powder, 1 teaspoonful of butter, 1 small onion, 1 desert spoonful of salt, 1 qt. of water, 1 pt. of split peas. Cook curry, butter, etc., first, then add peas and water....
- Curry. Continued
- Chili Sauce Take same quantity of green peppers and tomatoes and half the amount of onions; chop very fine and add a little vinegar and salt to suit taste Mrs. Webb. Chili Sauce 24 ripe tomatoes, ...
- Poultry and Game
- All the labor of man is for his mouth, and yet the appetite is not filled. - Solomon. All poultry to be good eating should be young. The skin of all young fowls is easily torn. It is always best t...
- Poultry and Game. Part 2
- To Roast A Canvasback Duck Pluck, singe, draw and wipe well. Never wash a canvasback duck as it is simply spoiled by so doing, and loses the delicious flavor so dear to the palate of hunters and goo...
- Poultry and Game. Part 3
- Fricasee Chicken Separate chicken at joints, cut back in two pieces and breast in three or more. Cover with water and cook until tender. There should be about half pint of water in the pot when chick...
- Poultry and Game. Part 4
- Chicken Jumbole First parboil the chicken, having cut it in pieces; when thoroughly done, take a dripping pan and put four or five pieces of breakfast bacon, cut very thin, with pieces of chicken int...
- Salads
- To make a perfect salad there should be a spendthrift for oil, a miser for vinegar, a wise man for salt, and a mad cap to stir the ingredients up and mix them well together. - Spanish Proverb. Alwa...
- Salads. Part 2
- Crab Salad To the meat of one crab picked apart, add two hard boiled eggs, chopped fine, a little celery sliced thin, also tender part of lettuce. Mix with cooked salad dressing and serve on lettuce ...
- Salads. Part 3
- Apple Salad Select good tart apples. Pare and chop fine, adding a very little sugar to prevent turning dark, also a little celery. Serve on lettuce leaves and cover with mayonnaise dressing. May be v...
- Salads. Part 4
- Tomatoes With Celery Select firm tomatoes of good size, and after cutting a slice from the top of each, scoop out all the seeds and soft pulp, being careful not to break the sides. Cut celery into sm...
- Salads. Part 5
- Potato Salad Boil eight large potatoes, throwing into the water one-half teacupful of salt. When perfectly cold peel and cut into small disks and add one-half the quantity celery, lettuce or cabbage....
- Salads. Part 6
- Salad Dressing Boiled One pint of vinegar, two tea spoonfuls of salt put on together and boil up. Weaken vinegar with water if too strong. Take one tablespoonful butter, scant, two tablespoon-fuls wh...
- Vegetables
- Now good digestion waits on appetite- - Macbeth. Fresh vegetables will break or snap crisply. After washing vegetables allow them to remain in cold water for half an hour before cooking; it will f...
- Vegetables. Part 2
- Reamed Potatoes Put one tablespoonful of butter into a frying pan and when it bubbles add one tablespoonful of flour, stirring well. Add gradually one cupful of cream or milk, and season. Into this p...
- Vegetables. Part 3
- Scalloped Tomatoes Turn off nearly all of the juice from a can of tomatoes. Put a layer of bread crumbs in the bottom of a buttered dish; then a layer of tomatoes seasoned with pepper, salt and a lit...
- Bread
- The very staff of life: The comfort of the husband, the pride of the wife. Delicious White Bread Into a large bowl put three qts. of sifted flour, make a hole in the center and put in three heapi...
- Bread. Part 2
- Potato Yeast Peel and boil two large potatoes; when done, remove from water, mash well; sift over them one heaping tablespoonful of flour while still hot; mix and add one tablespoonful each of salt a...
- Bread. Part 3
- Graham Bread 1 pt. of milk, 1 pt. of water, 1 cupful of yeast, 1/3 wheat and 2/3 graham flour, A little salt. Stir very stiff and let rise over night. In the morning stir again, and when light ba...
- Desserts
- Johnny Cake 2cupfuls of butter milk, 1 large tablespoonful sour cream or hot lard, 1/2 cupful of sugar, l egg, 1 teaspoonful of soda dissolved in buttermilk, 1 teaspoonful of salt, A little wheat ...
- Muffins
- Delicious Corn Muffins Two eggs and two tablespoonfuls of sugar beaten together. Add one and a half teacup-fu.ls of sweet milk, a half teaspoonful of salt, one teacupful of corn meal (white preferred...
- Rolls
- Graham Rolls 1 pt. of graham flour, 1 pt. of wheat flour, 1 teaspoonful of salt, 2teaspoonfuls of baking powder. Sift together and rub in one tablespoonful of cold lard; add three-fourths pt. of s...
- Biscuits
- Baking Powder Biscuit 2 or 3 heaping tablespoonfuls of butter, 4 teacupfuls of flour, little salt, 1 1/2 teacupfuls of sweet milk, 4 teaspoonfuls of baking powder. Have butter very cold and hard, put...
- Buns
- Put in a pan a large tablespoonful of butter, a small cupful of sugar, a small cupful of yeast and a large cupful of new milk, then sift in a sifter of flour but do not stir it; let stand over night. ...
- Pies
- Who'll dare deny the truth, there's poetry in pie? - Longfellow. In making a fruit pie, if the crust, after being placed in the tin, is rubbed over with the white of an egg it will keep it from ab...
- Pies. Part 2
- Puff Paste 1 lb. of flour, 1 lb. butter. 1/2 teaspoonful of salt. . Take one-third of the butter and rub into flour; mix with cold water to a soft dough. Roll out, spread with butter and dredge ove...
- Pies. Part 3
- Cream Prune Pie Add a little sugar to prunes while cooking; when done stone and press through a coarse sieve or a colander. Take a cupful of pulp, add a cupful of cream or rich milk and the yolks of ...
- Pies. Part 4
- Bramberry Tarts 1 cupful raisins, seeded and chopped fine, 1 teacupful sugar, 1 tablespoonful melted butter, 3 teaspoonfuls flour, 2 tablespoonfuls lemon juice. First mix sugar and flour together...
- Mince Meat Pies
- Mince Meat 3 bowls of chopped meat, 5 bowls of chopped apples. 1 bowl of molasses, 1 bowl of vinegar, 1 bowl of cider, 1. bowl of chopped suet, 2bowls of raisins, 1/2 bowl of shredded citron, 5 ...
- Apple Pie
- Green Apple Pie Line a pie tin with any good crust, into which slice the apples. Cover with upper crust but do not pinch crust down, place in oven oven and bake slowly until apples are done. Take fro...
- Puddings
- I know what the pudden's to be - apricot roll-up. Oh, my buttons. - The Mill on the Floss. All pudding moulds or dishes must be well buttered before using.. It takes about half as long to bake a pu...
- Puddings. Part 2
- Rice Plum Pudding Soak one-half cupful of rice over night, drain and place in buttered pudding dish in which there is a qt. of sweet milk, a salt spoonful of salt, one-half cupful of sugar, heaping t...
- Puddings. Part 3
- Steamed Pudding 2 tablespoonfuls of sugar, 1/2 cupful of butter, 1 cupful of milk, 1 egg, 1 cupful of fresh dried fruit, 1 2/3 cupfuls of flour, 2teaspoonfuls of cream tartar, 2/3 teaspoonful of s...
- Puddings. Part 4
- Boiled Apple Pudding Make a paste with finely chopped beef suet and twice the amount of flour, a pinch of salt, and a little water. Roll it out thin and line a well buttered basin. Pare, core and sli...
- Puddings. Part 5
- Cocoanut Pudding 3 cupfuls of milk, 1/2 cupful of cracker crumbs, 1/2 cupful of cocoanut, 2/3 cupful of sugar, 2 eggs, small piece butter. Mix; bake. Eaten warm or cold. No sauce. Mrs. H. A. Mitchel...
- Puddings. Part 6
- Baked Batter Pudding 2tablespoonfuls of lard, 2 tablespoonfuls of butter. 1 cupful of flour before sifting, 1 heaping teaspoonful of baking powder, 1 egg, a pinch of salt. 2/3 cupful of milk. After ...
- Puddings. Part 7
- Peach Cobbler Put one qt. of sliced peaches in pudding-dish and heat; add small pieces of butter, one cupful white sugar and a little water. Take two-thirds cupful sweet milk, four tablespoon-fuls me...
- Puddings. Part 8
- Cheese Pudding Cover the bottom of a porcelain dish with bread crumbs, then layer of cheese cut in small pieces, more bread crumbs and cheese, until dish is filled. Last layer should be cheese. Beat ...
- Puddings. Part 9
- Wine Sauce 2cupfuls of sugar, 1/2 cupful butter, 1 cupful sherry or angelica with a little brandy. Stir sugar and butter to a cream: add wine drop by drop. When mixed, put into sauce dish and place ...
- Puddings. Part 10
- Strawberry Blanc Mange Stew ripe strawberries, strain off juice and sweeten to taste; place over fire and when it boils stir in corn starch wet in water, allowing two tablespoonfuls corn starch to ev...
- Puddings. Part 11
- Velvet Cream 1 large pt. of milk, 3dessert spoonfuls of corn starch, 4heaping tablespoonfuls sugar, A small piece of butter, 3 eggs, flavoring to taste. Put milk and butter on stove; mix corn star...
- Puddings. Part 12
- Sago Cream Soak two tablespoonfuls sago half an hour in cupful warm water. Drain off water, if any is left, put sago in double boiler with pt. of milk and little salt. Beat yolks of two eggs with fou...
- Puddings. Part 13
- Corn Starch Banana Pudding Custard 1 qt. of milk, Yolks of three eggs, 2tablespoonfuls of corn starch, Sweeten and flavor to taste. Slice three bananas and put into custard while hot, then pour int...
- Puddings. Part 14
- Lemon Sponge Pie 3 eggs, 1 teaspoonful baking powder with flour, 1 cupful each of sugar and flour, 3 tablespoonfuls of water, Mix; bake in deep dish size of pie plate. Custard for above pie - 12 yol...
- Puddings. Part 15
- Rolegoes 1/4 lb. sago 1 pt. cold water, 12 ozs. of loaf sugar. Boil together till clear, then add apricot or any other jam; pour into small cups and when quite cold turn out and serve with custard ...
- Cakes
- With weights and measures just and true. Oven of even heat, Well buttered tins and quiet nerves, Success will be complete. Cake should not stand before being baked. The richer the cake the more s...
- Cakes. Part 2
- Spice Cake One tablespoonful of butter and one cupful of brown sugar creamed together, one egg, one cupful of seedless raisins chopped fine rubbed with one-half cupful of flour, one cupful of sour mi...
- Cakes. Part 3
- Yellow Cake 7 eggs (yolks), 1 large cupful of sugar, 1/2 cupful of milk, 2tablespooufuls of butter, 1 1/2 cupfuls of flour, 2 teaspoonfuls of baking powder. Stir butter, sugar and eggs ten minutes...
- Cakes. Part 4
- Ice Cream Cake 1 egg, Butter size of an egg, 1 cupful each of sugar and milk, 2cupfuls of flour, 1 teaspoonful of baking powder, Flavor with almond. Cream butter and sugar, add beaten egg, then ...
- Cakes. Part 5
- Minnehaha Cake 1/2 cupful of butter, 1 1/2 cupfuls of sugar, White sof six, or three whole eggs, 1 cupful of sweet milk, 2 1/2 cupfuls of flour, 2teaspoonfuls of baking powder, Bake in three laye...
- Cakes. Part 6
- Jenny Lynde Cake White Part Whites of five eggs, well beaten, 1 cupful each butter, and milk, 2cupfuls sugar, 3 cupfuls flour, 2 teaspoonfuls baking powder sifted with the flour. Dark Part 1cu...
- Cakes. Part 7
- Cream Puffs 3 eggs 1/2 cupful butter, 1 cupful each sifted flour and hot water. Put water and butter on stove and when boiling mix in sifted flour; take from stove and stir to a paste; when cool, s...
- Fruit Cake
- 12 eggs, 4 cupfuls sugar, 2 1/2 cupfuls of butter, 8cupfuls flour, sifted before measuring, 1 cupful of claret wine, 1 1/2 cupfuls of brandy, 1 1/2 cupfuls of rose water, 3 1bs, of seedless raisins,...
- Nut Cake
- A little more than half pound butter. 1 1/2 cupfuls of white sugar, 5eggs. 1/2 cupful of syrup, 2cupfuls raisins, 1 piece citron, 1 cupful almonds and walnuts mixed, 2tablespoonfuls of cinnamon, ...
- Coffee Cake
- 2/3 cupful of butter, 2cupfuls of sugar, 1 cupful of coffee, 3cupfuls of flour, 1 cupful of raisins, 2cupfuls of currants, little citron, 3teaspoonfuls of yeast powder, 1 teaspoonful each of cin...
- Brown Stone Front
- 1 cupful of sugar, 1/2 cupful of butter, 2 cupfuls of flour, 3/4 cupful of milk, 2 eggs, 2 teaspoonfuls baking powder. Cream sugar and butter; add whites of eggs, then flour and milk, also flavoring...
- Pound Cake
- 1 lb. each of flour and sugar, 3/4 lb. of butter, 12 eggs, 2heaping teaspoonfuls baking powder, 2 teaspoonfuls of extract. Cream butter and add flour; beat yolks and add sugar; beat whites of eggs t...
- Plain Cake
- 2l/2 cupfuls of sugar, 1/2 cupful of butter, 4eggs, 1 cupful of milk, 4 even cupfuls of flour, flavoring, 2teaspoonfuls of yeast powder. This quantity is sufficient for a small loaf and a three l...
- White Cake
- Whites of six eggs well beaten, 1 cupful of sugar, 1/2 cupful of butter, 1 cupful of sweet milk, 3 cupfuls of flour, 3 teaspoonfuls of baking powder, Flavor with extract of lemon. Mrs. T. S. Ma...
- White Snow Cake
- 7 eggs (whites). 1 1/2 cupfuls of pulverized sugar, 2 cupfuls of flour, 1/2 cupful of corn starch, 2/3 cupful each of milk and butter, 1teaspoonful of baking powder. Mix butter and sugar to a cr...
- Loaf Cake
- 1 cupful each of butter, raisins and sweet milk, 2cupfuls of sugar, 4cupfuls of flour, 4 eggs, 1/2 teaspoonful of baking powder, Flavoring to taste, omitting the raisins. Mrs. S. W. Conklin., Lo...
- Sponge Cake
- This is the most perfect of sponge cakes when properly made. Ingredients: Ten eggs, one pound of pulverized sugar, half pound of flour, juice of half large lemon, with the rind grated. After all the...
- Black Chocolate Cake
- (Layer). 5 eggs, 1 teaspoonful of soda dissolved in a little boiling water, 2 cupfuls of sugar, 2 1/2 cupfuls of flour, 1 cupful each of sour milk and butter, 1/2 cake of chocolate grated and put...
- Layer Cake
- 3eggs, yolks and whites beaten separately, 1 cupful sugar sifted twice, Butter size of a walnut, and stirred thoroughly with sugar, 5 tablespoonfuls milk, 1 cupful flour before sifting, 2 rounding t...
- Marshmallow Cake
- 1 1/2 cupfuls of sugar, 1/3 cupful of butter, 1/2 cupful of milk, 2full cupfuls of flour, 2 teaspoonfuls of baking powder. Whites of four eggs. Cream butter and sugar, add whites of eggs beaten to ...
- Macaroons
- Nut Cake Macaroons The whites of three eggs beaten to stiff froth and mixed with cupful of chopped walnuts. Add one-fourth cupful sugar and four sticks of chocolate, grated or ground. Drop in spoonfu...
- Ginger Snaps
- One qt. flour and one-half lb. butter mixed. Add one cupful sugar, one cupful molasses, one teaspoonful ginger and one-half teaspoon-ful each of cloves and cinnamon. Roll very thin and bake in moderat...
- Ginger Bread
- 1/2 cupful New Orleans syrup, 1/2 cupful each butter, and sugar, 1/2 cupful sour or butter milk, 1 teaspoonful of soda, 2teaspoonfuls cream tartar, Ginger to taste; flour to thicken. Mrs. S. W. C...
- Doughnuts
- 1/2 cupful sugar, 1egg well beaten, 2 tablespoonfuls melted lard, A little over half cupful sour milk, 2/3 teaspoonful soda, little salt, Season with nutmeg or cinnamon. Flour to make as soft a dou...
- Walnut Wafers
- 1/2 lb. brown sugar, 1/2 lb. walnuts, grated or chopped fine, 1/4 teaspoonful baking powder, 2eggs, a pinch of salt. Beat the eggs well, add sugar and three even tablespoonfuls of flour, and last ...
- Cookies
- Cream Cookies 1egg, 2cupfuls sugar, 1/2 cupful sour cream, 1 cupful butter, 1/2 tea spoonful soda, 4 cupfuls flour. Season with nutmeg and lemon, or caraway seeds. Mrs. C. F. LaCey. Walnut Cooki...
- Cake Fillings
- Lemon Paste 1 lb. powdered white sugar. 1/4 lb fresh butter, 6 eggs, leaving out whites of two. 3 fine lemons. Beat sugar and butter to a cream; beat eggs, leaving out two whites; stir them into b...
- Cake Fillings. Part 2
- Almond Filling Whites of 2 eggs, 1 1/2 cupfuls of sugar, 1/2 lb. blanched and finely chopped almonds, 4 tablespoonfuls of hot water. Beat eggs stiff. Boil sugar and water five minutes, turn on to bea...
- Cake Fillings. Part 3
- Macaroon Filling One-half pt. sweet cream. Twenty cents worth not too fresh macaroons. Whip cream, sweeten to taste and flavor with vanilla. Roll macaroons fine and stir into whipped cream. Spread be...
- Frozen Dainties
- Good sooth, she is The queen of curds and cream. Creams and custards that are to be frozen require at least one-third more sugar than those used other ways. Sweetening and flavoring freezes out. ...
- Frozen Dainties. Part 2
- Ice Cream 1 qt. of cream (not too thick), 1 coffee cupful of sugar, 1 wine glassful sherry wine, A little vanilla. Mix and freeze. Mrs. G. B. Richmond. Philadelphia Ice Cream 1 qt. of pure cream, ...
- Frozen Dainties. Part 3
- Apricot Ice Cream 1 can apricots, 1 pt. sugar, 1 qt. water, 1 pt. whipped cream. Cut apricots in small pieces, add sugar and water and freeze. When half frozen add whipped cream. Mrs. Milo Hills...
- Frozen Dainties. Part 4
- Orange Ice One and a half pts. sugar, three of water, the juice of eighteen oranges and two lemons. Boil sugar and water for half an hour. Strain the juice, add to sugar and water after it becomes lu...
- Fruits, Preserves, Jellies, Pickles
- Will 't please your honor, taste of these conserves? - Shakespeare. Apricot Jam Take the best ripe fruit and pour boiling water over it to remove skins. Cut in small pieces; crack the pits; blanch...
- Fruits, Preserves, Jellies, Pickles. Part 2
- Watermelon Preserves Pare and cut watermelon rind in pieces; weigh, and to each lb. allow three-fourths lb. sugar. Put melon into preserving kettle with a little water and cook one-half hour, then ad...
- Fruits, Preserves, Jellies, Pickles. Part 3
- Steamed Apples Pare and core the apples; one cupful of sugar and one and one-half cupfuls of water to every six apples; boil until soft in covered pan; remove the apples; boil down the juice and flav...
- Fruits, Preserves, Jellies, Pickles. Part 4
- Quince Jelly Remove core and skins entirely. Add one pt. of water to one gallon of fruit and boil until soft, then strain. Weigh juice, boil twenty minutes, add one lb. sugar to one lb. of juice as i...
- Fruits, Preserves, Jellies, Pickles. Part 5
- Sweet Pickled Peaches Rub fur off peaches with coarse cloth, or pare if desired; stick three cloves in each peach. For seven lbs. of fruit put three lbs. sugar and one pt. of vinegar. Boil and pour o...
- Fruits, Preserves, Jellies, Pickles. Part 6
- Pickled Watermelon Cut the hard, green rind of the melon into thin squares or fancy shapes, after removing the peeling. Then make a syrup of equal parts of brown sugar, vinegar and water with as many...
- Fruits, Preserves, Jellies, Pickles. Part 7
- Green Tomato Pickles One peck of hard green tomatoes, a few small onions, if desired. Slice tomatoes in about one-half inch slices, salt well in layers, and let stand over night. In the morning drain...
- Coffee
- To make an excellent cup of coffee get good grain coffee, well browned, and have your grocer grind it for you. Use one large tablespoonful of ground coffee to every person; settle with egg. Pour on bo...
- Beverages
- We will drink the table round. - Shakespeare. Chocolate Use one small tablespoonful of chocolate to each cup of milk. Let it just come to a boil and serve with a little whipped cream put on the t...
- Beverages. Continued
- Mr. Gwin's Recipe For Magnolia Punch 1 goblet brandy, 2 goblet's Jamaica rum, 1 teacupful green tea drawn in a pt. boiling water, 8 tablespoonfuls currant jelly, 1 goblet fine white sugar, Juice ...
- French Creams
- (Cooked). Take two cupfuls of granulated sugar (cane sugar is preferable), a quarter of a spoonful of cream of tartar, and six table-spoonfuls of cold water. Mix these thoroughly in a saucepan befor...
- Candies
- Sweets to the sweet. - Shakespeare. Molasses Candy 2 cupfuls of molasses, 1 cupful of brown sugar, Butter size of a walnut. Boil twenty minutes, then add 2teaspoonful of cream tartar, 1 teaspoo...
- Recipes
- Spanish Sauce Take out seeds and veins of peppers just after they have turned red and before they have become dry. Put the cleaned peppers into a porcelain or granite kettle. Cover with boiling water...
- Recipes. Continued
- Abalones Two large red abalones. Clean well, cut off outside rim and put in a clean canvas bag and pound until they become a mass of pulp. Remove from bag and boil in enough water to cover them for f...
- Tongue With Spanish Sauce
- One fresh beef tongue, one bottle of olives, two dozen large, clean, bright, dry Chili peppers, one teacupful (ordinary size) of best vinegar, or, better still, squeeze the juice of two lemons into th...
- Mexican Fritters
- (From Land of Sunshine.) 1 1/2 lbs. of flour, 1 1/2 pts. of milk, 1 egg, A pinch of sugar and salt, 3 teaspoonfuls of baking powder. Mix the flour, baking powder, sugar and salt together and si...
- Enchiladas
- To make the tortillas (or cakes) take three teacupfuls flour, one cupful cold water and a teaspoonful salt; mix into stiff dough, roll very thin the size of a pie tin and bake on top of stove; pile on...
- Weights And Measures
- 1 cup..............................makes 1/2 pint 2 cups sugar or butter.................make 1 pound 4 cups sifted flour...........make 1 pound or 1 quart 3 cups meal..........................make...
- How to Remove Stains. Rules For Using Soda
- All stains should be removed before the articles are put in the washtub. The sooner a stain is treated the more readily it will yield to the treatment. Pour boiling water through fruit stains; when ob...
- Menus
- Breakfast Fruit Mush _________ Meats Eggs Etc. Griddle Cakes Hot Bread and Coffee served with Meats (Finger bowls placed at each plate, with Fruit.) Luncheon Soup Deviled Crab Escalloped Oyster...
- Things Worth Knowing
- Celery can be kept two weeks by first rolling it in brown paper then in a towel and keeping in cool place. Before preparing for table, place in pan of cold water for an hour. To restore curdled mayon...
- Advertising
- For Doors, Windows, Transoms And Skylights Special designs (with estimates) on application. Residence, Church and Public Buildings. The term Art in connection with our productions is correctly u...
- Advertising. Part 2
- was awarded by the International Jury to Singer Sewing Machines for superior excellence in design, construction, efficiency and for remarkable development and adaptation to every stitching process...
- Advertising. Part 3
- Bank of Montreal, London; National Park Bank,. New York; First National Bank, San Francisco; Farmers & Merchants Bank, Los Angeles; Hongkong & Shanghai Banking Corporation, at Hongkong, Shanghai, Yoko...
My Books
