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Title: The good housekeeping woman's home cook book
Author: Curtis, Isabel Gordon
Publisher: Chicago: Reilly & Britton

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> General Remarks

> CLASSIFICATION OF FOODS

All foods are divided into two classes: the nitrogenous, or those which contain nitrogen, and the non-nitrogenous, or those that do not contain nitrogen. The nitrogenous are divided into two classes, the albuminoids or proteids, and the gelatinoids. The principal proteids are found in eggs, fish, meat, casein of milk, fiber of lean meat and the gluten of wheat. The white of an egg is almost entirely albumen. In the body these go to the formation and repair of tissue waste, the regulation of absorption and the utilization of oxygen. They may form fat, and they are partially converted into peptones in digestion.

The second division, or gelatinoids, are found in the collegan, or the gelatin of cartilage, and the ossein, or the gelatin of bones. These have the same function in the body as the proteids, but less perfectly. It is this form of food which gives the jelly-like consistency to our soup stocks.

The non-nitrogenous foods are divided into three classes: the carbohydrates, the hydrocarbons and the vegetable acids. The carbohydrates consist of starch, dextrine, cellulose, cane sugar, maltose, lactose, dextrose and levulose. All of these supply heat and energy by oxidation, or burning; supply fat by reducing the burning of the proteids, and are converted into dextrose during digestion. Digestion begins in the mouth, where the starch is changed to a form of sugar by the action of the ptyalin of the saliva. The final condition of all starch in digestion is dextrose.

The hydrocarbons consist of fats and oils. The fats are composed of three


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fatty acids: olein, the fatty acid of lard; stearin, or the fatty acid of suet; palmitin, or the fatty acid of butter. All of these supply heat and energy by burning or oxidation, and they also supply fatty tissue. The oils are known as fixed or volatile. The fixed oils are those that leave a stain, as olive oil, and the volatile oils are those which evaporate, as the essences. These oils have the same functions as the fats.

The third division, or vegetable acids, are found in the fruits; oxalic, or the acid of rhubarb; tartaric, or the acid from grapes; citric, found in lemons; malic, found in tomatoes; acetic, found in vinegar, and lactic, found in sour milk. All of these preserve the alkalinity of the blood.

The minerals consist of the salts, chlorides, phosphates, etc, and these have various uses. Water is nature's great solvent and carrier of food and waste products.

> CARE OF THE PANTRY

Neatness and order in your pantry will depend in great measure upon the way you clear your table. If you look upon the pantry as a dumping ground, then dirt and disorder will be inevitable, but if on the contrary you consider it a workshop to be kept shipshape you will avoid these dangers. Shipshape means a place for everything and everything in its place.

Make up your mind in the beginning where you want to lay your knives, where you want your silver, the best place for your heavy and delicate china, and when these places are well chosen, then stick to them. Keep the shelves well dusted and every drawer clean and in order.

You must be sure to have a bowl or pan large enough to hold all the broken bits of bone and scraps from each meal. A large yellow bowl or agate pan is the most suitable for this. Do not use tin, as a piece of lemon or a spoonful of


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tomato will rust it and it will soon become disagreeable.

Do not begin your work until the food is put away. Next, empty every glass, cup, bowl and pitcher. Rinse with cold water those which have been used for milk, cream or wine. Scrape dishes carefully and put those of one kind together. This saves time, it does not waste it. A bit of bread from the broken bits will wipe out a fine china bowl or a silver ladle without scratching it as a knife would do. Always remove at once any food that has dropped on the floor, then you will have one less grease spot to clean. When you have finished washing the dishes, always leave your pan or sink perfectly clean. You will find it very easy by using sapolio.

Once a week, you must wash down the pipes with a strong solution of salsoda and water that is actually boiling, not simply hot. Never leave soiled towels lying in the pantry. After each meal, wash out those you have used and hang them to dry. You may add a little diluted ammonia to the water and if you will provide yourself with a small sized washboard, which you can buy for 25 cents, you will find the work will be made very much easier. Once a week all towels that have been used should be thoroughly boiled and ironed. You need fresh ones each time for the glass and fine china, so do not let your supply of fresh ones get exhausted before you have other ones to take their place.

See that the knife cleaner and silver cleaning materials are in their proper place. Keep hand towels and dish towels separate. Keep salad cloths by themselves. Be sure that the broom and long duster are hung, not left standing on the floor, and choose a good place for keeping dusting cloths and small feather dusters.

THE WASHING OF DISHES

Miss Downing says: "I have found in my teaching that only the pupils who do


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not know how to wash them properly dislike the washing of dishes. When I hear a young lady say, 'I hate to wash dishes,' I know she is not a trained worker and does not know the best ways of doing things."

Before you begin to wash at all, arrange a good dry place to put your dishes when they are dry. Arrange so that you have room enough without letting clean dishes touch soiled ones or being obliged to put dry dishes on a wet spot. Begin with the glass and see that every glass is emptied before you begin to wash. Cold water in one, some milk in another, claret in another, will soon make your dish water unfit to wash anything in. After the glass, take the delicate china cups and saucers, dessert plates, etc.

Put your mind on your work. See carefully each piece before it leaves your hand that it is clean and dry. By the time the glass and fine china are washed, the water will be chilled, so either throw it out and make a fresh suds for the silver or put it on the stove to reheat, while putting the clean dishes away. When your silver is dry, put it away. Do not let it lie where it will be spattered from the washing of the next things.

Now use your own judgement and see whether the water is clean enough and hot enough for the dishes. Never put many dishes to wash in at one time. Put dishes of one kind in at one time and dishes of another kind in at another time.

There is economy in the washing of dishes, as well as in everything else, and my experience has been that the best way of doing it is to make a hot suds in one pan, have a second pan half filled with very hot water and as the dish is washed in the suds, put it right through the hot water, thus making sure that every part is rinsed, then allow to drain on the draining board, or in another pan. By the time a panful of dishes are washed,


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rinsed and drained, they are still hot enough to wipe and you will not need more than one or two towels. In making the suds, be careful that it is not too strong, as too much soap quickly takes off color and gilding from the fine china, and never leave the soap lying in the water. Then you can work rapidly. Change the water when it is necessary.

Never, on any account, leave the dishes lying in the water while you go to attend to something elsewhere. To do so injuries the gilding and coloring. Remember if you are quick, you can do a great deal before the water cools and you will have to change it only when it is soiled. There is good reason for washing dishes of one kind together, aside from the question of cracking and wiping. When they are washed and dry, they are ready to put away without further sorting.

Silver trays used at each meal should be washed after each meal, just as regularly as a bread plate or crumb tray, because you cannot serve a meal without leaving soiled spots and finger marks.

Watch the inside of your pitchers. Sediment from boiling water may be easily removed the first day. After that, twice the time at least will be needed to make them clean. If clear water or hot soap suds will not do it, use a little sapolio.

When your dishes and silver are all finished, cleanse your steel knives. Never let the handles touch the water. Hold them in your left hand and wash the blades with your right. After they are washed, scour the blades with bath-brick or on an emery board. Let the blade rest flat upon your board. This prevents bending and the loosening the handles. Once every week your silver should be thoroughly polished and in between times can be kept clean with a chamois cloth.

A soft brush is required for cleaning cut glass. A clean towel should be


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spread on a tray and each piece should be placed on this as it is wiped. This precaution is especially necessary for dishes that are deeply cut on the bottom, for if placed on a polished surface, the moisture produces a white mark. Fine sawdust is a good thing for cut glass. After wiping it bury it in sawdust for an hour or more, or brush off with a soft brush. The sawdust should come from a non-resinous wood such as basswood or box. Dry after using.

USE OF STALE BREAD

Have a laundry bag made of white duck to hang in the kitchen, in which to keep all pieces of bread which come from the table without butter. When a number have been collected put into the dripping pan and carefully dry and brown in the oven. Roll them on a molding board until fine and sift through a very fine sieve. Keep in a glass jar or a tin can uncovered. If they are covered they will quickly become rancid, especially if there has been any butter on any of the pieces.

HOW TO COMBINE INGREDIENTS

Next to correct measuring comes the care in combining ingredients, a fact often overlooked by the inexperienced. There are three methods to be considered--stirring, beating, cutting and folding.

To stir, means to mix by using a circular motion, widening the circles to thoroughly blend the materials. This is the motion ordinarily used.

To beat, we continually turn the ingredients over and over so as to bring the under part to the surface. By beating we enclose a large amount of air into the mixture.

To cut and fold we combine two ingredients by the use of two motions--the one a repeated vertical downward motion of cutting, and second, by turning the ingredients over and over from the bottom, allowing the bowl of the spoon to touch the bottom of the dish


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each time. These two motions are repeated until the mixture is well blended.

By stirring, ingredients are blended; by beating, a large amount of air is enclosed, and by cutting and folding, the air already beaten in is carefully retained.

> UTENSILS IN THE KITCHEN

In the furnishing of a home if there is one place that is neglected, it is the kitchen, as far as having utensils for making work lighter and easier is concerned. I cannot think the fault comes all from a lack of money as much as from lack of knowledge of the proper use of things. Utensils should be selected with as much care and thought as one would give to any other furnishings of the home. If the family is small, select small utensils, each with some definite purpose in view.

Of all the wares on the market, agate or aluminum are the most satisfactory, for they are light, durable, and easily cleaned and can be found in almost every article manufactured. Iron is durable, but heavy, and when not in use for a long time should be protected by oily or waxy surfaces to keep from rusting.

Acids should never be used in anything except glass, porcelain or granite. French chefs use copper and brass utensils, but they are very expensive, must be kept scrupulously clean, as they are easily affected by acids or alkali and all their salts are poisonous. Cleaned most easily with oxalic acid. Ammonia dissolves copper or brass.

Zinc is attacked by acids and alkali.

Lead is attacked by salt or any organic material. Organic matter in water causes the objection to lead pipes.

It is the lead in the solder that causes the objection to canned goods.

Sulphuric acid will clean spots caused by salt water. None of its salts are considered poisonous.

Bright surfaces retain heat, therefore all utensils to keep liquid hot must be bright as possible.

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Dark surfaces radiate heat, so when the oven does not bake well on the bottom, use dark or old baking pans.

Wooden spoons are much nicer to use, as they make less noise while stirring. The slitted wooden cake spoons are considered better, as they enclose more air in the misture while beating than an ordinary spoon would do.

Always use a silver fork for beating an egg instead of an iron one, as the phosphorus of the yolk attacks the steel and forms a disagreeable salt.

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[Illustration: 5 pieces of patty cases and rissoles.]

[Illustration: A decorative plate filled with 3 turnip cups of peas.]

[Illustration: A muskmelon tied with ribbon and serve in a decorative plate.]

[Illustration: 3 shortcakes with one strawberry on top of them.]

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[Illustration: A plate of oysters in shell.]

[Illustration: A flat plate filled with cookies.]

[Illustration: A baking pan with unbake cookies.]

[Illustration: One big plateful of waffles placed on the left side of the table and one small plate with one piece of waffle placed on the right side of the table.]

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[Illustration: A board filled with flour. A knife and a roller were placed on top of it.]

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[Illustration: A bowl of jelly with cream and prunes decorated at the side of the jelly.]

[Illustration: A decorative plate with 4 pieces of timbales.]

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[Illustration: A pineapple shell filled with cream and is placed in a big decorative bowl.]

[Illustration: A pie in a bowl with plants ornament placed at side of the pie.]

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[Illustration: A plate of veal served together with rice.]

[Illustration: Several decorative plants arranged at the side of a roll.]

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[Illustration: Baking pan filled with snowball.]

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[Illustration: A cutting board with a fish and knife placed on top of it.]

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[Illustration: A plate of timbales with some vegetables placed around them.]

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[Illustration: A plateful of sausages and potatoes.]

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[Illustration: Lobster cream served in a decorative plate.]

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[Illustration: A whole chicken placed in a baking plate.]

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[Illustration: Marguerites with flower ornament placed on top of each of them and are served in a decorative plate.]

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[Illustration: Bombe served in a decorative plate.]

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> The Recipes

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> Baking Powder Breads

Popovers

Sift together one cup of sifted flour, one-fourth teaspoon of salt; gradually beat in a cup of milk and an egg beaten until light. Beat two minutes with a Dover beater, and bake about half an hour in a gem pan, buttered, in fast oven.--Mrs E. A. Wadhams.

Batter Cakes

Beat thoroughly one teaspoon of soda with one and one-half pints of sour milk. Beat the yolks of three eggs and add to the milk, then stir in the flour and a little salt, making the batter of the consistency of cake. Then beat the whites to a stiff froth, fold in, not thoroughly.--Mrs J. L. Brenner, Dayton, O.

Breakfast Puffs

Boil a pint of milk with a quarter of a pound of butter. Stir in three-quarters of a pound of flour and let cool. Beat the whites and yolks of five eggs separately and add. Fill greased cups half full of the batter, and bake in a quick oven. Turn out on a hot plate and sprinkle with sugar.

Flannel Cakes

Beat two eggs in a bowl and add a teaspoon of salt, a tablespoon of sugar and a pint and a half of milk, with a teaspoon of cream tartar and half a teaspoon of soda; add flour to make a thin batter. Bake on a greased griddle, spread with butter, and send to the table hot.

Snow Balls

Beat the whites of four eggs. Mix one cup of cream, two tablespoons of sugar, a teaspoon of baking powder and flour to make a batter, and add the whites of the eggs. Fill buttered cups two-thirds full of the mixture, and bake in a hot oven.

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Cream Waffles

Beat two eggs with a pint of sour cream; add a teaspoon of soda, half a teaspoon of salt, with flour to make a thin batter. Pour in well-greased waffle irons, bake brown, butter, and serve very hot.--See page XVIII.

Scones

Sift one quart of flour; add half a teaspoon of salt, a teaspoon of sugar, a tablespoon of lard, one beaten egg, two teaspoons of cream tartar, one of soda and a pint of sweet milk. Mix to a thick batter, drop in squares on a very hot, greased griddle, and bake brown on both sides. Serve with butter and honey.

Buttermilk Biscuits

Sift a quart of flour, add a tablespoon of lard, half a teaspoon of salt, one teaspoon of soda, sour buttermilk to make soft dough, roll thin, cut into biscuits, and bake in a very quick oven.

Egg Biscuits

Sift a pint and a half of flour, add a teaspoon of salt, a tablespoon of sugar, two beaten eggs, a tablespoon of lard and half a pint of sweet milk to which has been added a teaspoon of cream tartar and half a teaspoon of soda. Work to a smooth dough, roll half an inch thick, cut out in large biscuits, rub over with sweet milk, lay on buttered tins and bake brown in a quick oven.--Eliza R. Parker.

Corn Cakes

Put a pint of meal in a bowl, mix through it a teaspoon of salt and pour over it enough fiercely boiling water just to moisten the mass; cover for five minutes or an hour, as convenient. Beat three eggs separately, add a cup of sweet milk to the yolks and pour over the scalded meal; mix well, add a teaspoon of baking powder or one-fourth of a teaspoon of soda and the beaten whites


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of the eggs. The amount of boiling water for moistening will be about three-quarters of a pint. Neither the powder nor soda is really necessary, the cakes being quite perfect with only the lightening of the eggs. To bake, grease the griddle quite freely with sweet bacon or ham drippings, preferably. The batter, when put on, will spread out, sputter and form lacework edges (if it doesn't, thin it with more milk) and the cakes will be a little hard at first to turn, which must not be done until they are a rich brown all over. Put only three cakes on a plate, as they are too tender to separate at the table.

Hoecakes

Into one and one-third cups of meal mix a level teaspoon of salt and a rather heaping one of baking powder. Beat the yolks of two eggs until light, add a cup of sweet milk and pour the mixture over the meal, beating hard for a minute; now add the beaten whites. Put a tablespoon of lard in a spider and when it is hot, drop in the batter, making cakes about three inches long and three across. Brown on both sides and serve hot.

Corn Bread

One cup of meal, a level teaspoon of salt, a heaping one of baking powder, a tablespoon of butter (or lard), a cup and a half of sweet milk, and two eggs (three, when they are plenty, and then somewhat less baking powder). Mix the salt through the meal; beat the eggs until very light, without separating, add the milk and pour over the meal; mix well, sift in the baking powder and beat hard for two minutes, add finally the melted butter, pour into a baking pan and bake in a hot oven.--Ella Morris Kretschmar.

Boston Brown Bread

One cup of sour milk, one-half cup of New Orleans molasses, one egg, butter


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size of walnut, one teaspoon of soda in the milk, and enough graham flour to thicken like cake. Steam three hours; start over cold water.--Mrs Orville Goren.

Rice Waffles

One and three-fourths cups of flour, two-thirds of a cup of cold boiled rice, one and one-fourth cups of milk, two tablespoons of sugar, one egg, two and one-half teaspoons of baking powder, one-fourth of a teaspoon of salt, one tablespoon of melted butter. Sift dry ingredients, work in rice, add milk, yolk of egg well beaten, and butter, then beaten white. Bake in waffle irons.

Spoon Bread(southern dish)

One pint of coarse white corn meal, one dessertspoon of salt, lard size of a walnut, one egg, whites and yolks beaten separately, and milk enough to make a very soft batter--so soft that it will be smooth when still--but not soft enough to separate if left standing. Buttermilk is better than sweet milk, in which case use one-half teaspoon of soda, depending on the acidity of the milk. If you use sweet milk, use two teaspoons of baking powder. Sift meal, put in salt and lard and moisten with hot water, not boiling, as that would spoil it. Warm water will swell the meal and prevent that dryness corn bread often has. Add milk and egg, and last of all the baking powder. If soda and buttermilk are used beat the soda into the buttermilk thoroughly, before adding to the meal. Last, but not least, put in a granite baking dish, well greased, and very hot, and bake at once in a hot oven.

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> Beverages

Ginger Pop

To two gallons of lukewarm water allow two pounds of white sugar, two lemons, one tablespoon of cream of tartar, a cup of yeast and two ounces of white ginger root, bruised and boiled in a little water to extract the strength. Pour the mixture into a stone jar and let stand in a warm place for twenty-four hours, then bottle. The next day it will be ready to "pop."

Cream Soda

One pound of loaf sugar, one pint of rich cream, one quart of water, one tablespoon of vanilla and one-quarter of an ounce of tartaric acid. Mix the ingredients and bring slowly to a boil, then put in jars. Use a tablespoon of this and a third of a teaspoon of soda to a glass of cold water.--M. F. Snider.

Orange Bouillon

The juice from enough fresh ripe oranges to make one quart of solid juice. Heat to boiling point, then add one tablespoon of dissolved cornstarch, and cook to a velvety cream. Add small dash of salt. Cool, then add one teaspoon of orange flower water and one teaspoon of orange curacoa. Serve in crystal soup bowls in finely cracked ice with a garniture of a few orange flowers and imported French wafers.--Annette Willing Carhartt.

Pineapple Punch

To make a fascinating violet-tinted punch of delicate flavor, put one cup of grated pineapple with one pint of water, cook for fifteen minutes. Strain through cheesecloth, pressing out all the juice. Add one pint of water and two cups of sugar, which have been boiled ten minutes, half a cup of freshly made tea, the


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juice of three oranges and three lemons, one cup of grape juice and two and one-half quarts of water. Put in a punch bowl with a large lump of ice. Serve perfectly chilled in sherbet glasses.--Anne Warner.

Fruit Punch

Of the making of punches there is no end, but I give one which slips down with ease. Put one pint of water and one pound of sugar and the chopped yellow rind of one lemon on to boil. Boil five minutes, strain, and while hot slice into it two bananas, one grated pineapple and half a bottle Maraschino cherries and their liquor. When ready to serve put in the center of your punch bowl a square block of ice; pour over it two quarts of Apollinaris; add to the fruit the juice of six lemons and put it all into the bowl. Serve in thin, tall tumblers.--Anne Warner.

Egg Lemonade

Boil together two cups of sugar and three cups of water ten minutes. Add the grated rind of one lemon and the juice of three. Allow this to cool, and at serving time add one egg beaten until very light and creamy and one bottle of effervescent table water, poured from some hight in order that the mixture may foam. Serve with cracked ice in the glasses.

Chocolate Cream Nectar

This may be made either from cake chocolate or from any of the cocoa powders, and a trial will determine which is the more agreeable. Melt two squares of chocolate or an equivalent amount of cocoa powder in four tablespoons of hot coffee. Add one and one-half cups of sugar and three cups of water. Boil clear and strain. There should be one quart of the liquid. When cold add one tablespoon of sherry wine and pour iced into glasses in which you have placed one tablespoon of whipped cream, not too


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stiffly beaten. Stir well before drinking.
The wine may be omitted and one teaspoon of vanilla substituted.
This is good hot if a portion of hot milk is added to the chocolate syrup, and the whipped cream placed on the top.

Iced Coffee with Orange Flavor

One quart of strong coffee and two cups of sugar boiled together ten minutes. Allow this to cool and add to each cup or glass one tablespoon of orange syrup and the same amount of cream partially whipped. The orange syrup may be obtained at the drug store or made by allowing cut oranges to stand in sugar and straining off the juice. This may not sound promising, but a trial will convince the most skeptical. It was suggested to me by observing the toothsomeness of coffee ice cream and orange ice when served together.--Mrs E. B. Jones.

Black Currant Cup

To one quart of weak green tea add half a pint of black currant juice; sweeten to taste and chill thoroughly before serving.

Ching Ching

Fill a glass two-thirds full of shaved ice; add three or four lumps of sugar, the juice of a large orange and a few drops each of essence of cloves and peppermint.

Raspberry Shrub

Add to eight quarts of fine ripe black raspberries sufficient vinegar to reach the top, but not to cover them. Let stand in a stone jar for twenty-four hours. Then strain through a colander, mashing the berries well. Strain again through cheesecloth, and measure the juice. Allow one pound of sugar for one pound of juice. Put the juice in a preserving kettle and let it boil for twenty minutes; add the sugar and boil ten minutes longer. Seal in fruit jars or bottles.


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Strawberry shrub may be made in the same way.

Strawberry Punch

Boil a quart of water and two and one-half cups of sugar for about ten minutes, add one cup and a quarter of strawberry juice, and cool. Before freezing add half a cup of Maraschino and it will then not freeze hard. Serve in cups.--Anne Warner.

Fruit Cup

Take the juice of half a lemon, one tablespoon each of lime and pineapple juice, four ounces of sugar and half the amount of shaved ice. Fill up the glass with rich milk, shake until foamy and drink at once.

Pineapple Lemonade

Pare, eye and grate a large ripe pineapple; add the strained juice of four lemons and a syrup made by boiling together for four minutes one pound of sugar and one pint of water. When cold add one quart of water; strain and ice.

Raspberry Syrup

To each pint of strained raspberry juice add one pound of granulated sugar. Let it stand over night. In the morning boil it for ten minutes and bottle. A spoonful or two in a glass of cold water makes a very refreshing drink.

Fruit Beverage

Peel twelve lemons very thin, squeeze the juice over the peel and let stand two hours, then add one pound of sugar. Mash one quart of ripe raspberries with half a pound of sugar; pare a ripe pineapple, shred the fruit fine and mix with another half pound of sugar, then strain the lemon juice and mash the raspberries through a coarse sieve, then the pineapple, and mix all together, adding three quarts of cold water. Stir until the sugar is entirely dissolved, then strain, and serve with a little of the fruit in each glass.

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Grape Shrub

Crush the grapes, put them in a stone jar and cover with good cider vinegar, and then cover the jar tightly. Press and stir the grapes frequently and let them stand three days. Then strain through folded cheesecloth two or three times, and to every three quarts of juice add five pounds of sugar. Stir until the sugar is dissolved; let come to a boil, skim carefully and bottle while hot. In serving allow two-thirds of water to one-third of juice.--M. F. Snider.

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> Bread Made With Yeast

Whole Wheat Bread

Scald one cup of fresh milk, add one heaping teaspoon each of butter, sugar and salt. When butter is melted, add one cup of cold water. When lukewarm, add one cup of warm water in which is dissolved one compressed yeast cake. Stir in three cups of good white bread flour; beat well, and set to rise, covered, in a warm place. Let rise from one to two hours till the sponge is full of bubbles. Then stir in sufficient whole wheat flour to make a dough that can be handled, and knead twenty minutes, using as little flour (entire wheat), as possible, as too much flour worked in makes heavy, tough bread. Let rise, and when light (from two to three hours in a warm place), mold lightly into loaves, and set to rise in three medium-sized greased bread tins. When light again, bake for about fifty minutes in a moderate oven. Started early in the morning, the baking can be accomplished by noon. If more convenient to set it at night, use only half a yeast cake, and after kneading, leave in a rather cool place, as too much rising will result in sour, worthless bread.--Jane Johnston.

Finger Rolls

Mix one cup of scalded milk with one tablespoon of butter. When cool, add one teaspoon of sugar, one half teaspoon of salt, four tablespoons of liquid yeast (one-fourth cup), and flour enough to make a soft dough--about three cups. Mix well, knead for fifteen minutes and set in a warm place to rise for three or four hours. When light, knead again. Shape small pieces of dough into balls, then roll on the molding board into a small, long finger roll, pointing the ends. Place the rolls in a shallow pan, let them


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rise for one hour, or until double in size, brush them over with a little beaten egg to give a glaze, and bake in a hot oven for ten or fifteen minutes.--Annabel Lee.

German Coffee Cake

Scald and cool to lukewarm one-half pint of milk. Add one heaping tablespoon of butter and two of sugar; one-fourth of a yeast cake dissolved in a little warm water, a speck of salt, and flour enough to make a soft bread dough. Let it rise over night; knead in the morning early, let it rise in a flat buttered tin. Rub butter over the top, sprinkle with sugar and cinnamon and bake for twenty to thirty minutes. Cut in squares and serve hot with coffee.--A. L.

Buns

Dissolve one cake of yeast in one pint of lukewarm water, add flour to make a moderately stiff sponge, let rise until it begins to drop (about two hours), rub together one-fourth pound of butter, one-fourth pound of sugar and two eggs, one cup of warm milk, a little salt, and add all to the sponge; let rise one hour, then mold, put in pans, let rise until light, and bake.--Mrs F. M. Hall, Lincoln.

Southern Sally Lunn

One quart of flour, three eggs, one teaspoon of butter, one teacup of yeast, one pint of new milk. Beat the yolks of eggs light. Stir in the yeast, then butter, milk and flour. Beat the whites light, and add last. Set to rise and bake in a pan or muffin rings when ready.--Mrs Charles Brinton Coxe, Philadelphia.

Bread in Five Hours

Scald one quart of milk and let cool to blood heat. Add two dissolved yeast cakes, two teaspoons of salt and two teaspoons of sugar. Use this for the wetting of the sifted flour, which should be of sufficient quantity to make a fairly


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stiff dough. Let rise in a room where the temperature is 80 degrees, for four hours. Knead into small loaves, put into greased pans and let rise, then bake for half an hour. In the first mixing use a spoon and beat the dough vigorously to insure a perfect mixing of wetting and flour. In the kneading for the pans, work each loaf three or four minutes. This method insures the best bread ever eaten.--Mrs William A. Herron, Pittsburg.

Rye Bread

Mix one quart of milk, one quart of warm water, one-half cup of lard or butter, one yeast cake, one tablespoon of salt, one-third cup of sugar. After this is well mixed, add rye flour until it is as stiff as you can stir with an iron spoon. When light mold into loaves, using wheat flour for this purpose. Let it rise the second time in the tins until sufficiently light to bake. This bread is better not to rise too much and do not have too hot an oven.--Mrs Brewer.

Waffles

To serve five or six people, take four eggs, and to the beaten yolks add a little salt, a pint of milk and enough flour to make a stiff batter. After mixing these to a smooth consistency, thin the mixture by adding gradually the beaten whites of the eggs and enough milk to make it quite thin enough to pour from a teacup, adding half a teaspoon of yeast powder. Have the waffle pan thoroughly hot and well greased with lard, and pour the batter in from a cup.

Nut Bread

Set a sponge of one cup of entire wheat flour, one cup of white flour, one-half cake of compressed yeast, one cup of milk. When light add two tablespoons of brown sugar, one teaspoon of salt, one-quarter pound of shelled hickory nuts and enough entire wheat flour to make stiff as can be stirred with


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spoon. Put in pan, let rise for one hour and bake one hour.--Mrs Charles Brantingham, Rockford.

Raised Oatmeal Muffins

To three-fourths of a cup of scalded milk add one-fourth of a cup of sugar and half a teaspoon of salt. When lukewarm, add one-fourth yeast cake dissolved in one-fourth cup warm water. Work one cup cold cooked oatmeal into two and a half cups of bread flour. Combine the mixtures, beat thoroughly and let the batter rise over night. In the morning fill buttered gem pans two-thirds full. Let it rise again and bake for twenty-five or thirty minutes in a moderate oven.

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> Cakes, Cookies, Doughnuts, Etc

Spanish Chocolate Cake

Dissolve on the back of the stove half a cup of grated unsweetened chocolate, one-fourth of a cup of granulated sugar and two tablespoons of milk. Beat to a cream one-third of a cup of butter and a cup of powdered sugar; add two eggs, one at a time, beating well, and half a teaspoon of vanilla; next add the dissolved mixture and beat thoroughly; now add gradually one-fourth of a cup of milk, a cup of flour and a teaspoon of baking powder, the baking powder mixed with a little of the flour and added last. Bake in an oblong sheet about three-quarters of an inch thick. Place an ounce of unsweetened chocolate in a small teacup, and stand this in a pan containing boiling water, to melt it. Boil together until it forms a soft ball when dropped in cold water, a cup of granulated sugar and five tablespoons of milk; take from the fire, add vanilla to flavor and beat until white, yet soft and creamy; spread smoothly on the cake at once, while the cake is yet warm; then coat immediately with the melted chocolate, using preferably a soft pastry brush, although a knife will serve the purpose. Cut the cake in squares or diamonds and serve the same day it is made. This is a very choice recipe, making an elegant cake.--Amelia Sulzbacher.

Pound Cake as Our Mothers Made It

One pound of flour, one pound of butter, one pound of sugar, ten large eggs and about one-fourth of a nutmeg. Cream the butter and sugar together well (our mothers' rolled and sifted loaf sugar is better, but granulated sugar will


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answer the purpose), then add the well-beaten yolks of the eggs, and add the flour, a little at a time, beating very thoroughly all the while, lastly add the whites of the eggs which have been beaten to a stiff froth that can be cut with a knife, or that will adhere to the vessel in which it has been beaten, being careful not to beat the cake after the whites have been added, but merely to fold in the puff. Flavor with one-fourth of a grated nutmeg, which should be put in before the whites of eggs. Bake in a very moderate oven for one hour. The only improvement that could be made on this recipe would be to use pastry flour (which was not used in mother's time). The best authorities on cake baking declare that good results cannot be obtained without the use of pastry flour.--Mrs P. L. Sherman, Chicago.

Orange Cake

Two cups of sugar, two and one-quarter cups of flour, one-half cup of water, yolks of five eggs, whites of four eggs, grated rind of one orange, one teaspoon of cream tartar, one-half teaspoon of soda. Bake in four tins.

Filling: Whites of two eggs, add pulverized sugar till stiff, the grated rind of one orange and the juice of two, to which add sufficient sugar to spread.--Mrs J. B. Hobbs, Chicago.

Extra Nice Walnut Cake

Beat to a cream one-half cup of butter and one cup of sugar. Dissolve one-half cup of cornstarch in one-half cup of milk, and add to butter and sugar, then add one cup of flour with one teaspoon of baking powder and the whites of two eggs beaten stiff. At the last add one cup of chopped walnut meats, and flavor with vanilla.

Cocoanut Loaf Cake

One cup of sugar, one-half cup of butter, three-quarters cup of milk, three


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eggs, two and one-half cups of flour, two teaspoons of baking powder and one grated cocoanut. Cream the sugar and butter, take the milk of the cocoanut and if not enough add sweet milk to make the three-quarters of a cup. Add the beaten yolks, then flour and baking powder sifted, then beaten whites, and lastly the grated cocoanut, reserving some for the frosting of the loaf. This is to be baked in a deep tin.--Mrs George Brewer.

Longmeadow Loaf Cake

Cream five cups sugar, one and one-half cups butter, one cup lard. Mix thoroughly, divide and to the smaller part of this mixture add four cups of warm milk, one cup of distillery yeast and flour enough to make batter which will be hard to stir with a spoon. Let it rise over night in a warm place. In the morning add the rest of the sugar and shortening, the whites of four eggs, one-third cup of brandy, one teaspoon of nutmeg and one teaspoon of saleratus. Allow it to rise again until light, it may take four hours, then add one and one-half pounds of raisins and one-half pound of citron. Put in six round tins, and raise until light. Bake slowly one hour.

An Historical Cake

An historical recipe for a great cake "wrote by Nellie Custis for her grandmama." "Take forty eggs and divide the whites from the yolks and beat them to a froth. Then work four pounds of butter to a cream and put the whites of eggs to it, a spoonful at a time, till it is well worked. Then put four pounds of sugar finely powdered into it, in the same manner, then put in the yolks of eggs and five pounds of flour and five pounds of fruit. Two hours will bake it. Add to it one-half an ounce of mace, one nutmeg, one-half pint of wine and some fresh brandy."--Mrs Charles Custis Harrison, Philadelphia.

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Gingerbread

Three pounds of flour, one-half pound of butter, two tablespoons of ginger, two tablespoons of soda. Put the