salt and vinegar, and cook slowly three-quarters of an hour. Ten
minutes before taking from the fire, add a very scant fourth of a pound
of dissolved mustard. Seal in glass jars.
BELL PEPPER RELISH
Twelve green peppers,
Twelve red peppers,
Six medium sized onions,
One quart of vinegar,
One and one-half cupsful of sugar,
Two tablespoonsful of salt.
Cut the peppers and onions into small pieces, sprinkle with salt and
cover with boiling water. Let stand until cool, then drain, place in a
kettle, and add the vinegar, and sugar. Cook for twenty minutes. Put
into jars, seal and set away until needed. Serve with cold meats.
GREEN TOMATO PICKLE
Two quarts of green tomatoes,
Six large onions,
Three red peppers,
Four quarts of cabbage, all chopped fine,
Two ounces of white mustard seed,
One-half ounce of celery seeds,
Two and one-half pounds of sugar,
One-half ounce of turmeric,
One gill of salt,
Two quarts of vinegar.
Soak tomatoes, onions and cabbage in salt water one-half hour, wash and
drain, add other ingredients and boil twenty minutes.
CUCUMBER PICKLE
Take enough cucumbers to fill a two-gallon jar. Cut into lengthwise
pieces and soak until fresh. Cover with equal parts of water and
vinegar, and boil an hour and ten minutes. Then take them out and boil
one and one-half hours in one gallon of fresh vinegar, two pounds of
sugar, one tablespoonful of celery seed, one tablespoonful of tumeric,
one teaspoonful each of cloves, mace and ginger, one tablespoonful
of black pepper, and one of horse radish. When cold add one-half
teaspoonful of cayenne pepper.
PICCALLI
One-half peck of ripe tomatoes,
One-half peck of green tomatoes,
Twelve sweet peppers, half of them green and half ripe or red,
Eleven small onions,
Two quarts of vinegar,
One quart of brown sugar,
One tablespoonful each of all kinds of spices.
Grind in coarse meat chopper, cover with one cup of salt and let stand
over night. Next morning squeeze and put on to cook with sugar, vinegar
and spices. Cook about half an hour or longer.
STUFFED PEPPERS
Wash as many fresh green peppers as desired. Then remove the tops from
the peppers, scoop out the seeds, and fill with grated ham mixed with
cream sauce. Cover with bread crumbs and bits of butter and bake until
ready in a hot oven.
PEACH PICKLE
Peel peaches and put in stone jar. To seven pounds of fruit, use three
and one-half pounds of sugar and one quart of vinegar. Boil sugar and
vinegar together awhile and pour over fruit and flavoring, cinnamon,
spice, ginger, cloves, nutmeg and mace may be used, put in little
sacks. Do this for seven or eight mornings.
CHILI SAUCE
Twelve ripe tomatoes,
Four ripe or three green peppers,
Two tablespoonsful of salt,
Two tablespoonsful of sugar,
One tablespoonful of cinnamon,
Three cups of vinegar.
Peel tomatoes and onions, chop very fine, add chopped peppers, and the
other ingredients and boil one and one-half hours.
MOUNT VERNON PICKLE
One peck of green peppers,
One string six inches long of red peppers,
One large cabbage or two small ones,
Four large onions,
Four tablespoonsful of celery seed,
One-fourth pound of black and white mustard seeds each,
Two tablespoonful of tumeric.
Chop peppers, onions and cabbage fine and soak in one and a half cups
of salt all night. Then cover well with vinegar and put equal parts of
sugar. Add seasoning and cook about two and one-half hours.
ENGLISH CHOPPED PICKLE
One large head of cabbage,
One gallon of green tomatoes,
One small bottle of sliced cucumber pickle (store pickle),
Fifteen large onions.
Chop all fine and let stand over night, sprinkling them with salt. Do
not put cabbage with onions and tomatoes. Next morning squeeze out
the cabbage, onions and tomatoes, and put on in kettle. Add three
quarts of vinegar, four pounds of brown sugar, one package of seedless
raisins, one-half ounce of ground red pepper, eight tablespoonsful
of white mustard seed, four tablespoonsful each of celery seed, one
tablespoonful each of allspice, ginger, cloves and tumeric. Mix well
together and cook about one hour.
Pies and Desserts
CHESS PIES
Three eggs,
Two-thirds cup of sugar,
One-half cup of butter,
One-half cup of milk.
Cream butter and sugar and add to the well beaten yolks. Then add milk
and one teaspoonful of vanilla. Mix well and bake on a nice crust. When
done, spread with the whites and three tablespoonful of sugar and a
little flavoring. Return to oven and brown.
HEAVENLY HASH
Sweeten, flavor and whip stiff one pint of cream. Add to cream one-half
pound of marshmallows cut into small pieces. Set on ice to chill.
Then add one-half pound of blanched almonds chopped fine and garnish
with maraschino cherries. Line bowl in which cream is put after being
whipped, with powdered lady fingers or macaroons.
FOOD FOR THE GODS
One cup of sugar,
One-fourth pound of dates,
One-fourth pound of nuts,
Three tablespoonsful of cracker crumbs.
Beat whites of three eggs stiff and add one heaping teaspoonful of
baking powder and the above ingredients. Cut the dates and almonds into
small pieces. Put mixture in a pudding pan set inside of a pan of water
and bake in oven one hour. Cover while cooking. Serve with cream.
STONEWALL JACKSON PUDDING
Two cupsful of milk,
Two egg yolks,
One-half cup of sugar,
Two tablespoonsful of Knox Gelatine softened in one-fourth cupful of
cold milk,
One teaspoonful of vanilla,
One-eighth cupful of Sherry wine,
Two egg whites,
One-half pint of whipped cream.
Heat the milk to the boiling point in double boiler. Beat the yolks
very light and beat into them the sugar. Add this to the hot milk
and cook until the custard begins to get thick. Take from the fire.
Add gelatine, which has been softened in one-fourth cupful of cold
milk. Add vanilla and sherry wine and let cool. Beat the whites of
eggs stiff, and fold into them the whipped cream. When custard begins
to set, fold into it the cream and whites of eggs and put into a
mold. Mold with alternate layers of broken macaroons and crystallized
cherries.
SYLLABUB
One pint of cream, rich and sweet,
One-half cup of sugar,
One cup of sherry wine,
One teaspoonful of vanilla.
Sweeten the cream and when the sugar has dissolved, stir in the
wine carefully. Add the vanilla and beat to a stiff froth. Serve in
glasses.
U. D. C. PUDDING
One cup of finely chopped crystallized pineapple,
One cup of finely chopped crystallized cherries,
One cup of finely chopped nuts,
Six eggs.
Add a tablespoonful of sugar to each egg, beat well, leaving out the
whites. To the yolks and sugar add one cup of sherry wine and cook to
a thick custard in double boiler. To the custard while hot add one
tablespoonful of gelatine dissolved in one-half cup of water, then
whip in lightly the beaten whites. Roll out macaroons or Social Teas
into dust. Into a bowl begin to lay cracker dust, pineapple, nuts and
cherries. When you have used half the ingredients, pour over it the
other half of the fruits and custard, sprinkling the top with cracker
dust. Put into refrigerator to congeal. Serve with whipped cream (no
sugar or flavoring in cream).
RHUBARB PIE
1 pint of Rhubarb,
1 tablespoonful of flour,
1 cupful of sugar,
¹⁄₄ teaspoonful of soda.
Remove the skin, and cut into small pieces enough rhubarb to fill a
pint bowl. Add the soda, and pour over it boiling water to cover. Let
stand fifteen minutes and pour off the water. Line a deep plate with a
rich crust. Put in the rhubarb, sugar and flour, cover with crust. Bake
twenty minutes or half an hour.
JEFF DAVIS CUSTARD
Four eggs, beaten separately,
One cup of cream,
Two tablespoonsful of butter,
Two cups of sugar.
Flavor to taste. Pour the mixture on thin, rich crusts.
CREAM PUFFS
Stir one-half pound of butter into a pint of warm water, set it on the
fire in a sauce pan and bring it to a boil, stirring often. When it
boils put in three fourths of a pound of flour and let boil one minute,
stirring constantly. Take from the fire and turn into a deep dish to
cool. Beat eight eggs light, and whip into this cool paste, first the
yolks, then the whites. Drop in great spoonsful on buttered paper so as
not to touch or run into each other, and bake ten minutes. Split them
and fill with the following cream:
One quart of milk,
Four tablespoonsful of cornstarch,
Two eggs,
Two cups sugar.
Stir while boiling and when thick, add a teaspoonful of butter. When
cold, flavor.
BROWN BETTY
Pare and slice apples thin. Put alternate layers of apples and bread
crumbs sprinkled with cinnamon, bits of butter, and brown sugar in
buttered baking dish. Then add one cup of water and bake until apples
are thoroughly done and brown on top.
SOUTHERN APPLE PIE
6 apples,
Grated rind and juice of one lemon,
¹⁄₂ cup of sugar,
1 teaspoon cinnamon,
2 macaroons rolled,
¹⁄₄ teaspoon salt,
2 tablespoons butter,
2 eggs slightly beaten.
Pare and slice apples, add one-quarter cup of water; cook until soft,
and rub through a sieve; add other ingredients in order given. Line a
deep plate or patty tins with rich paste, fill, and bake about forty
minutes. Cake crumbs may be substituted for macaroons.
CARAMEL CUSTARD
Line a pie plate with nice pastry. For one custard allow one egg
well beaten, one cup of brown sugar, four teaspoonsful of milk, one
tablespoonful of flour or starch and a piece of butter the size of an
egg. Pour this in the crust and bake. After baking make a meringue and
bake a delicate brown.
PALMETTO MARMALADE
Two quarts of fresh pears ground fine,
Two cans of grated pineapple,
Six oranges cut into small pieces,
As many cups of sugar as there are cupsful of fruit.
Put all together on to cook and cook until thick and a pretty red
color.
AUNT JEMIMA’S LEMON PIE
Six eggs,
One and one-half cups of sugar,
Two tablespoonsful of butter,
Three lemons,
Two tablespoonsful of flour,
One-half teaspoonful of baking powder,
One cup of milk.
To well beaten yolks add sugar, flour, milk, butter, baking powder,
juice and grated rind of three lemons. Cook in double boiler until
thick and then bake on a nice crust. After baking, make a meringue of
the whites and bake a delicate brown.
NUT BREAD
2¹⁄₂ cupsful of flour,
3 teaspoonsful of baking powder,
¹⁄₄ teaspoonful of salt,
¹⁄₂ cupful of sugar,
1 egg,
1 cupful of milk,
³⁄₄ cupful of English Walnuts chopped fine.
Beat egg and sugar together, then add milk and salt. Sift the
baking-powder into the dry flour, and put all the ingredients together.
Add the nuts last, covering with a little flour, to prevent falling,
and bake in a moderate oven one hour.
CHOCOLATE PUDDING
Put two squares of unsweetened chocolate in double boiler, add two
cupsful of cold milk, and bring to the scalding point. Mix thoroughly
one-fourth of a cupful of sugar, three tablespoonsful of cornstarch,
one-fourth of a teaspoonful of salt and pour on one-fourth of a cupful
of milk gradually, while stirring constantly. Add to milk which was
scalded with chocolate, and cook fifteen minutes, stirring constantly
until mixture thickens and afterward occasionally. Add one-half of a
teaspoonful of vanilla and turn into a serving dish. Chill and serve.
MARYLAND BREAD PUDDING
1 pint of stale bread,
1 quart of milk,
1 cupful of sugar,
1 egg,
¹⁄₂ cupful of raisins,
1 teaspoonful of cinnamon,
¹⁄₂ teaspoonful of salt.
Pour hot water on the stale bread and let soak until soft. Then add
other ingredients and bake for three hours in a moderate oven. If eaten
cold, serve with hot sauce. If eaten hot, serve with cold sauce.
SUNSET RAISIN PIE
One cup of seeded raisins chopped fine,
One lemon with grated rind.
Add lemon juice and grated rind to the raisins. Then add one cup of
sugar and two tablespoonsful of water. Bake between upper and lower
crusts.
SAUCE FOR GINGER BREAD
One cup of sugar,
One tablespoonful of butter,
Creamed together.
Add one-half cup of cream or milk and five tablespoonsful of wine. Stir
constantly while cooking until dissolved and creamy. Flavor to taste
with vanilla or nutmeg.
SOFT GINGER BREAD
One-half cup of sugar,
One cup of molasses,
One-half cup of butter or lard,
One teaspoonful each of ginger, cinnamon and cloves,
Two teaspoonsful of soda in a cup of boiling water,
Two and one-half cups of flour,
Two well beaten eggs added last.
Mix in the order given and bake in slow oven.
CRANBERRY SURPRISE
Crumble three lady fingers into a baking dish, cover with a thin layer
of cranberry preserves or jelly. Dot with small lumps of butter and add
a sprinkle of cinnamon. Beat three eggs separately very light and add
two cups of milk. Pour over the fruit and cake. Bake as a custard and
serve with whipped cream.
LOUISIANA MOLASSES CUSTARD
Mix well the yolks of two eggs, one cup of molasses, one scant cup of
sugar, one cup of buttermilk with pinch of soda and two tablespoonsful
of flour. Flavor with cinnamon and vanilla. Cook in double boiler until
thick, then bake on a rich pie crust. Use the whites for meringue.
JELLIED APPLES
Put on four cups of sugar and four cups of water with six cloves and
bring to boiling point.
Peel and core apples and drop them into boiling syrup. Cover kettle and
let apples steam slowly until they are clear and tender. Pour last of
syrup over fruit and serve.
MAMMY’S SWEET POTATO PUDDING
Grate three medium sized potatoes. Beat together one cup of sugar,
three eggs, one tablespoonful of butter, one pint of milk, and add to
the grated potato.
Pour in a buttered pan, drop bits of butter on top and bake one hour in
a moderate oven. Flavor with one teaspoonful of vanilla.
RAISIN ROLLS
1¹⁄₂ cupsful of flour,
¹⁄₂ cupful of lard (scant),
¹⁄₂ teaspoonful of salt,
1 cupful of raisins,
1 cracker,
1 lemon,
²⁄₃ cupful of sugar,
1 egg,
A little salt.
Beat the egg, add sugar, salt, lemon juice and grated rind. Roll
cracker fine, chop raisins and mix all together. Roll the crust thin,
cut into rounds. Put a spoonful of filling between two rounds and pinch
the edges together. Prick top crust with fork. Bake in iron pan for
twenty minutes.
NEW ORLEANS DARK NUT BREAD
¹⁄₄ cup of sugar,
³⁄₄ cup hot water,
¹⁄₂ cup molasses,
¹⁄₄ cup milk,
2 cups entire wheat flour,
1 cup bread flour,
5 teaspoons baking powder,
1¹⁄₂ teaspoons salt,
¹⁄₂ teaspoon soda,
³⁄₄ cup nut meats, finely chopped.
Mix in order given, sifting dry materials together before adding. Turn
into a greased bread pan, let stand fifteen minutes, and bake in a
moderate oven one hour.
BAKED APPLE DUMPLINGS
Take rich pie crust, roll thin as for pie and cut into rounds as large
as a tea plate. Pare and slice fine, one small apple for each dumpling.
Lay the apple on the crust, sprinkle on tiny bit of sugar and nutmeg,
turn edges of crust over the apple and press together. Bake in a hot
oven for twenty minutes. Serve hot with cold sauce.
JOHN BROWN CUSTARD
One quart of milk,
Four eggs,
One-half cup of sugar.
Beat eggs and sugar carefully together while milk is scalding. Then
add gradually scalded milk, put back on stove and cook until thick,
stirring constantly to prevent lumping. When cool, add any flavoring
desired.
VIRGINIA DARE PUDDING
Sift one quart of flour and into the flour put one pound of raisins,
one pound of currants, one-half teaspoonful of salt, one pound of
sugar, one grated nutmeg, one teaspoonful of ground spice. Beat four
eggs and add after mixing the fruit well in the flour, and mix with
enough water to make a stiff batter as for fruit cake. Boil or bake and
serve with sauce. Cook for about two hours.
SWEET POTATO CUSTARD
3 cooked sweet potatoes,
¹⁄₄ nutmeg grated,
2 eggs,
¹⁄₄ cup brown sugar,
¹⁄₃ teaspoon salt,
1 quart milk.
Force potatoes through a ricer; beat the eggs and mix with potatoes;
add other ingredients, pour into buttered baking dish or cups, and bake
in a slow oven until firm.
BANANA CUSTARD
Mix well the yolks of two eggs,
One-half cup of sweet milk,
One-half cup of sugar,
One teaspoonful of butter,
Two tablespoonsful of flour.
Cook in double boiler until thick. When cool, add one teaspoonful of
vanilla. Bake on a nice crust. When cool, cover pie with thin slices of
banana, then the meringue, and bake a delicate brown.
STRAWBERRY SHORTCAKE
Make regular pie crust and roll it into two sheets, each about one-half
inch thick. Bake in well-greased pan, laying one sheet on top of the
other. When done and while warm separate them. When cold put between
the crusts a thick layer of strawberries well sprinkled with powdered
sugar. Arrange largest berries on top. Cut in wedge-shaped pieces and
serve with sweetened whipped cream.
TAPIOCA CUSTARD
One quart of milk and one cup of soaked and drained tapioca should be
placed in a double boiler and cooked until the tapioca is transparent;
then add one cup of sugar and the yolks of three well beaten eggs. Let
it cook for a few minutes, flavor as desired and pour into a bowl.
Cover the top with the whites of the eggs beaten stiff and sweetened.
BAVARIAN CREAM
One quart of sweet cream whipped with two cups of sugar as stiff as
for syllabub, two-thirds of a box of gelatine dissolved over the fire
in two cups of milk, stirring constantly. Let cool. Flavor cream to
taste, then beat in the milk and gelatine. If desired, fruits, nuts,
and maraschino cherries may be added.
CRANBERRY SNOW
Whip stiff the white of one egg and add alternately and gradually three
tablespoonsful of sugar and a cup of cranberry sauce. Continue to whip
until it has reached at least a pint and a half in quantity, for it
swells surprisingly. Finely chopped nuts may be added if desired.
CHOCOLATE PIE
One-fourth cake of chocolate,
Two cups of sugar,
One-half cup of butter,
Four eggs,
One tablespoon of flour.
Beat yolks together with butter, sugar, milk and flour. Cook in double
boiler until thick, then bake on a nice crust. Use whites for meringue.
PUMPKIN PIE
2 cupsful of stewed and sifted pumpkin,
2 crackers rolled fine,
1 cupful of sugar,
Pinch of salt,
¹⁄₂ teaspoonful of cinnamon,
1 pint of milk.
Pour the mixture into a deep pie-plate lined with crust, and bake in a
slow oven one hour.
Salads and Dressings
MAYONNAISE DRESSING (Without Oil)
Mix together two tablespoonsful of flour, one teaspoonful of mustard,
one teaspoonful of salt, one tablespoonful of sugar. Add this to two
eggs well beaten, and lastly one cup of vinegar. Put on to cook in a
double boiler and cook until thick, stirring frequently.
MARYLAND CHICKEN SALAD
Boil one large chicken until tender and when cold cut in dice. To diced
chicken add four hard boiled eggs mashed fine, one and a half bunches
of celery chopped fine and salt and pepper to taste. Mix well with oil
dressing and the juice of one lemon.
POTATO SALAD
Five medium sized, cold, boiled Irish potatoes, diced; three hard
boiled eggs and a few pieces of parsley chopped fine, and one cup of
diced celery. Season with salt, black and red pepper and mix well with
oil dressing.
WESSON OIL DRESSING
Yolks of three eggs,
One-half teaspoon of salt,
One-fourth teaspoon of mustard,
One-fourth teaspoon of red pepper,
Juice of one lemon,
Pint of Wesson Oil.
Beat yolks until thick; then add salt, pepper, mustard and part of
lemon juice. Lastly add the oil one drop at a time at first, then
slowly until dressing is thick, and then the remainder of the lemon
juice.
TOMATO JELLY
Cover one-half box of gelatine with one and one-half cups of cold
water. Stew one quart can of tomatoes until tender and strain. Season
with salt, pepper and sugar to taste and bring to boiling point. Pour
hot tomato juice into the melted gelatine and add to this one hard
boiled egg sliced thin. One small bottle of stuffed olives sliced thin
and one-half cup of nuts. Pour into small molds wet with cold water and
serve on lettuce with oil dressing.
FRENCH DRESSING
²⁄₃ cup oil,
¹⁄₂ teaspoon pepper,
¹⁄₃ cup vinegar,
¹⁄₄ teaspoon mustard,
1¹⁄₄ teaspoons salt,
1 teaspoon powdered sugar.
Put the ingredients in a pint preserve jar; fasten the cover, chill
and shake well before using. Keep in the ice-box and use as needed.
For use with fruit salad, omit mustard, Curry, Brand’s A1 sauce,
Worchestershire sauce, tomato ketchup, or similar condiments may be
added in small amounts to vary the flavor.
WALDORF SALAD
Two cups of apples peeled and diced. Two cups of celery and one cup of
nuts. Mix well together with oil dressing.
SHRIMP SALAD
3 cups cooked shrimp, minced,
¹⁄₄ cup chopped olives,
1 cup Mayonnaise,
1 cup chopped celery,
2 tablespoons chopped pimento,
¹⁄₂ cup French dressing.
Marinate shrimp in French dressing; drain, add celery, olives and
pimento. Mix with Mayonnaise and fill tomato cases, putting a teaspoon
Mayonnaise on each. Serve on leaf of head lettuce.
PINEAPPLE AND COTTAGE CHEESE SALAD
For each person allow two lettuce leaves, one slice of pineapple and
three dates stuffed with cream cheese. Cut the pineapple in cubes and
place on the lettuce; cut dates in halves lengthwise, remove stones,
stuff with cream cheese and arrange on pineapple; sprinkle cheese with
paprika and dress all with French Dressing.
WATER LILY SALAD
Six hard boiled eggs,
Mayonnaise dressing,
Lettuce.
Cut the white of each egg into six long petals. Arrange the pieces in
circular form on the lettuce. Form the center of each Lily by putting
in the yolks, well mixed with mayonnaise.
MARSHMALLOW SALAD
Cut into small pieces marshmallows, white grapes, sliced pineapple,
almonds or pecans and a little banana, sliced thin. Serve on lettuce
with oil dressing and maraschino cherries to garnish it.
FROZEN FRUIT SALAD
Two cans of white cherries,
One can of sliced pineapple,
One can of pears,
One half dozen oranges,
Three pints of cream,
Two pints of dressing.
Whip the cream, sweeten and flavor to taste. Mix the cream and the
dressing. Put in the fruit, but do not use the juice of the fruit. Pack
the mixture in coffee or baking powder cans and let them remain in the
ice four or five hours. A small tub can be used to set the cans in and
pack ice and salt around them.
Soups
OLD VIRGINIA BRUNSWICK STEW
Boil one chicken and one rabbit or squirrel in two or three quarts of
water. When about half done add one quart of lima beans, one quart of
tomatoes, one quart of corn and butter the size of two eggs. Season to
taste with salt and pepper and cook until thick enough to eat with a
fork.
AUNT CAROLINE’S PORRIDGE
Pick over and wash two-thirds of a cupful of white beans. Put on the
back of the stove in cold water. Let these boil slowly, while the
dinner is cooking. When the boiled dinner has been taken up, put
these beans into the liquor in which the dinner was cooked. Boil one
hour. Wet three tablespoonsful of flour with water, and stir in while
boiling, to thicken. Serve hot, adding a little milk, if you like.
CREAM OF CELERY SOUP
Three stalks of celery, chopped fine, one slice of onion, three cupfuls
of milk. Boil for twenty minutes, then add three tablespoonsful of
melted butter. Thicken with three tablespoonsful of flour dissolved in
a little milk. Add salt and pepper to taste, then one cupful of cream
and serve hot.
TOMATO BISQUE
Put a quart of tomatoes in a kettle and boil for about twenty minutes
or until juice is thick. Season with salt, pepper and sugar to taste,
then add one-half teaspoonful of soda. Strain and add to hot strained
juice one pint of scalded milk. Boil a few minutes and serve with
oyster crackers or squares of toast.
TOMATO SOUP CREOLE STYLE
One quart of tomatoes,
One tablespoonful of butter,
One tablespoonful of flour,
One onion,
Sprig of parsley,
Salt and pepper to taste.
Put tomatoes, onion, parsley, salt and pepper on to cook. When cooling
add flour and butter which have been creamed together. Cook until thick.
DIXIE LAND SOUP
4 potatoes,
3 pints of milk,
Piece of butter size of an egg,
Small piece of onion.
Take four large potatoes, boil until done and mash smooth, adding
butter and salt to taste. Heat the milk in a double boiler, cook
the onion in it a few minutes and then remove. Pour the milk slowly
on the potato, strain, heat and serve immediately. Thicken with one
tablespoonful of flour.
CREAM OF TOMATO
Put a quart of tomatoes in a kettle, add one cupful of water and
boil for about ten minutes; season with salt, pepper, and sugar to
taste, then add one-half teaspoonful of soda. When the tomatoes have
boiled, strain them and add to the strained juice one pint of scalded
milk. Lastly add one cupful of cream in which a little flour has been
blended.
BALTIMORE OYSTER STEW
25 oysters,
1 teaspoonful of flour,
1 quart of milk,
Butter,
Salt.