water; add juice of one lemon, one pint of orange juice, one half cup
brandy, one half cup rum. Used either hot or cold.--Contributed.
HOT BRANDY PUNCH.--One fourth pint Jamaica rum, one half pint brandy,
one quarter pound sugar, one lemon and one pint boiling water. Put
sugar and lemon juice in a punch bowl or large pitcher; pour in the
boiling water; add the rum and brandy and mix thoroughly. Grate nutmeg
on top and serve. For mint julep add one dozen sprigs of fresh mint to
the lemon juice and sugar before adding the water.--Contributed.
SHERRY FLIP.--Break an egg into a quart Mason jar, add half a can of
shaved ice and one tablespoon of sugar. Fasten top securely on the can
and shake hard until egg is light and foamy. Add two tablespoons of
sherry wine and shake again. Serve with a grating of nutmeg.--Contributed.
FRUIT NECTAR.--Put the thinly sliced rind of three lemons in a jar with
one pound of chopped raisins, and one and one half pounds of sugar.
Pour two gallons of boiling water over it. When cold add juice of
lemons and let stand in a cold place for a week, stirring it every day.
Strain through a jelly bag until clear, then seal in bottles.
RASPBERRY SHRUB.--Place raspberries in a jar and cover with good cider
vinegar, let it stand over night; next morning strain and to each pint
of juice add a pint of sugar; boil ten minutes; bottle while hot. Use
one half glass of the shrub to one half glass shaved ice and water.
Good summer drink. Same directions for currant shrub.
MILK SHAKE.--Fill your glass two thirds full of milk, sweeten to taste
with any fruit syrup, or with sugar, then flavor with vanilla or
orange. Fill glass with shaved ice and shake in a covered Mason jar or
a milk shaker until well mixed.
MULLED ALE.--Heat one quart of good ale with a little nutmeg; beat five
eggs light and mix with a little cold ale; then pour the hot and cold
ale back and forth several times to prevent curdling. Warm and stir
until sufficiently thick; add a glass of brandy; strain and serve in
tiny glasses.
ICED COFFEE.--Make two pints of good, strong coffee, and clear it with
the beaten white and shell of an egg. Strain, sweeten, and let it get
cold. Add the juice of one lemon and set the mixture in ice for an
hour. Serve in cups or claret glasses with a little whipped cream on
top.
TEA NECTAR.--Draw one and a half pints of strong tea for three minutes
and pour off into a bowl. Sweeten to taste with sugar, the juice of a
lemon and a wineglassful of brandy. Ice for an hour, decorate with thin
slices of lemon cut in quarters and serve in small glasses.
ORANGE PUNCH.--Stir a cupful of sugar into a scant cup of water and
simmer for half an hour. Skim and let it get cold before adding the
strained juice of four oranges and half as much lemon juice. Beat all
well together; fill chilled tumblers with pounded ice and pour in
enough of the syrup to fill up the interstices.
Refreshing Beverages for Convalescents
FOR FEVER CONVALESCENT.--One half fresh peach, one teaspoon brandy, one
tablespoon sugar, juice of half a lemon. Press through sieve and add
plenty of shaved ice. Sip a little at a time.
ICED MINT.--One fourth teaspoon peppermint essence, one tablespoon of
powdered sugar, one tablespoon of water, one tablespoonful of wine, one
teaspoon of brandy. Mix well together, fill glass with shaved ice and
sip through a straw.
STERILIZED LEMONADE.--Boil one pint of water and mix it with juice of a
lemon, four lumps of sugar and grated rind of lemon. Cover and stand
two hours. Strain and serve ice cold. For orangeade add juice of two
oranges to above and two extra lumps of sugar.
EGG-NOG.--Scald one pint of milk, but do not boil. Beat three eggs to a
froth with one fourth cup sugar, add half a gill of beet brandy and one
tablespoon of rum and a little nutmeg. Beat well and add the scalded
milk, either hot or cold.
LEMON WHEY.--Good to induce perspiration, to break up a cold. Boil half
pint of milk and add one tablespoon of lemon juice; add more if this
does not turn the milk. Let it boil up then turn into bowl to settle;
strain, sweeten and add hot water to suit taste.
FRUIT JELLY DRINKS.--Melt currant, raspberry or cranberry jelly in hot
water, sweeten to suit taste and set aside to cool. The juice of fresh
berries is pleasing to a patient when the berries are forbidden. Strain
the fruit through a fine sieve or through cheese cloth and cool with
shaved ice and sweeten.
FLAX SEED TEA.--One ounce of flax seed and a little powdered licorice
root and pour on a pint of hot water. Steep four hours then strain.
Good for a cold.
BARLEY COFFEE.--Roast Barley until well browned and boil 1 tablespoon
of it in a pint of water five minutes, strain and add a little sugar,
if liked. Nourishing drink for fever convalescent.
APPLE WATER.--Roast two tart apples until soft. Pour a pint of cold
water on them and stand in cold place one hour. Good for patients in
fever and eruptive diseases. Do not sweeten.
Eggs
"Twelve studies in white and gold,
Oh, egg, within thy oval shell,
What palate tickling joys do dwell."
STUFFED EGGS.--Cook eggs twenty minutes just below boiling point.
Remove shells, cut in half lengthwise. Take out yolks and mash them.
Add one half quantity finely minced ham or chicken, moisten with one
tablespoon of butter softened and seasoned with salt, pepper and
mustard. Fill whites with this mixture and press halves together. Roll
in fine bread crumbs, then into beaten egg and again in crumbs. Fry
brown in very hot fat. Serve garnished with parsley.--Mrs. H. C.
Windel.
EGGS LYONNAISE.--Boil eight eggs twenty minutes and throw in cold water
and remove shells. Separate yolks and whites and chop whites fine. Put
whole yolks in a dish over boiling water to keep warm. Peel and chop
two medium sized onions and fry golden brown in two tablespoons of
butter. Season with salt, pepper and nutmeg and add a cupful of white
sauce. Stir gently to boiling point, then add chopped whites and cook
two minutes. Pour over hot whole yolks, sprinkle with minced parsley
and serve.--Mrs. H. C. Windel.
HAM AND EGG ON TOAST.--A good way to use small pieces of left over ham
or other cooked meat is to chop them fine. Toast several slices of
bread and lay on a platter. Beat three eggs slightly, pour in a little
milk, cook over the fire a few minutes, but not till it is thick, stir
in the chopped meat and pour over the toast.--Mrs. Geo. Farries.
ONION EGGS.--Boil six eggs hard, slice three of the eggs, cut three
onions in slices, fry in butter, lay them on a platter; place the
sliced eggs over them, cover to keep hot, grate the other three eggs,
season with salt and pepper, boil up in a little cream and pour over
the eggs and onions.--Mrs. Geo. Farries.
SHIRRED EGG.--Grease a shallow pan and break eggs carefully into it.
Sprinkle with salt and pepper and heat with butter. Steam or bake until
the whites are set and serve. Shirred eggs are usually served in the
individual dishes they are baked in. A little minced parsley is often
sprinkled over the top of each plate.
LAYER EGGS.--Fry two onions, sliced thin until they are tender and
brown. Cut hard boiled eggs into slices. Add half a bowl of good gravy
to the hot onions and then the eggs. Season with salt and pepper and
serve.
SCRAMBLED EGG.--(New.) Break eight fresh eggs into a saucepan, add a
piece of butter the size of an egg, eight tablespoons of cream; two
tablespoons of soup stock, one scant teaspoon of salt and a little
pepper. Set over the fire and stir until the eggs begin to thicken then
remove from the fire and beat with a Dover beater until they are light
and delicate. Heat over the fire again and serve in a warm dish. Very
nice for breakfast and lunch.
CREAM TOAST WITH EGG.--Heat a quart of milk; toast slices of bread,
butter them and dip each into the milk a second. Lay in a deep serving
dish. Now add a tablespoon of butter and a pinch of salt to the hot
milk. Beat the yolk of an egg, adding gradually a small tablespoon of
flour and two tablespoons of cold milk. Stir into the boiling milk and
cook until creamy, then pour it over and around the toast and serve
immediately. May be served with poached eggs, too.
SCRAMBLED EGGS WITH ASPARAGUS TIPS.--Beat six eggs a trifle with two
tablespoons of cream and scramble in hot pan. Season and stir in the
tips of a bunch of stewed asparagus. Add a dash of pepper and serve on
toast.
EGGS, NEW YORK STYLE.--Boil six eggs half an hour. Drop them into cold
water; shell and quarter them and lay them in a buttered baking dish.
Make a white sauce of one pint of hot milk with butter, and flour
enough to thicken. Season and stir until smooth. Chop two large boiled
onions, add to the sauce and pour over the eggs, sprinkle the top with
cracker crumbs, dots of butter and two tablespoons of grated cheese.
Bake until a nice brown and serve immediately.
CREOLE EGGS.--Poach eggs in deep, boiling salted water and serve with a
highly seasoned tomato sauce.
CREAMED EGGS.--Poach eggs and serve with a thickened, seasoned cream
sauce or a browned gravy sauce, mushrooms, asparagus tips, minced
parsley or minced cold boiled ham, cauliflower, green corn, oysters,
sausage or dried beef may be added to any cream sauce and served over
poached eggs or hard boiled eggs, cut into slices or quartered. Or any
of these sauces may be spread on an omelet, folded over and served.
CHEESE AND EGGS ON TOAST.--Beat three eggs with three tablespoons of
bread crumbs, soaked soft in milk and drained. Add three tablespoons of
melted butter, one teaspoon of mustard, salt and pepper and lastly one
half pound of grated cheese. Spread evenly on slices of toast and brown
quickly in the oven.
EGGS AND POTATOES.--Fry diced cold boiled or baked potatoes brown in a
butter, seasoning with salt and pepper; break in three or four eggs and
scramble lightly. Add two tablespoons of thick cream and serve
immediately.
SWISS EGGS.--Line a pie plate with thin slices of cheese. Mix a cup of
milk with one teaspoon of mustard, a dash of cayenne and a little salt.
Pour half of this mixture over the cheese. Then break carefully five
eggs on the cheese; pour over the rest of the milk and bake until the
eggs are set. The cheese will melt and thicken the milk.
HONEYCOMB EGGS.--Set a granite pan with a tablespoon of butter in the
oven to heat. Beat five eggs with one third cup of milk and salt and
pepper exactly one minute. Pour into the hot pan and bake in a quick
oven until eggs rise to the top. Serve immediately.
OMELET, NEWPORT STYLE.--Soak a pint of bread crumbs in one pint of
milk. Beat eight eggs very light and stir with the crumbs, beating five
minutes. Heat two tablespoons of butter in a pan, pour in the mixture,
season with salt and pepper and stir and scramble the mixture quickly
with the point of a knife, tossing it lightly. Cook about three minutes
and serve on toast.
PLAIN OMELET.--Separate four eggs. Beat the yolks with half a cup of
milk or water, season with salt and pepper. Beat the whites in a bowl
very light or until the bowl can be inverted and retain the whites of
eggs. Cut the whites into the yolks and turn into a hot frying pan with
melted butter. Let it stand over the fire undisturbed until it is
nicely browned on the bottom. Then run the pan into a hot oven and
brown on top. Serve immediately with or without sauce. Vegetable omelet
is made by spreading hot thickened creamed vegetables over the omelet
just before serving. Asparagus omelet is excellent. Fruit omelets are
made by spreading with stewed fruit or jelly or crushed sweetened fresh
fruit like strawberries, raspberries or peaches, or jams made of these
fruits. Fruit omelets are spread with powdered sugar usually. Rice,
macaroni or hominy are often seasoned in a favorite way with cheese or
gravy and spread on the omelet before serving. Macaroni cooked with
tomatoes and cheese makes an excellent omelet filling. Thickened,
stewed tomatoes are nice, and mushrooms may be added with green peas to
the tomatoes for Spanish omelet. In fact there are a thousand good
combinations and there isn't a nicer way to use a small portion of any
left over than to use it for an omelet filling if it will harmonize
with eggs at all. Four eggs in an omelet combination of this kind will
do nicely for a meal for a family of six people.--Contributed.
BREAD OMELET.--Soak one half cup of bread crumbs in one half cup of
milk. Separate four eggs, beat separately. Beat bread crumbs into the
yolks, add salt and pepper, beat whites till stiff. Add them to yolks
stirring with a spoon and pour into a hot spider at once. Cook on top
of stove till the bottom is browned then place in the oven till it is
cooked through.--Mrs. Creaser.
HAM OR MEAT OMELETS.--Soak one cupful of bread crumbs in one cup of
milk; add one cupful of minced cold boiled ham, veal, beef, corned
beef, tongue, fish or chicken; season with salt and pepper. Beat two
eggs very light, stir in lightly. Turn into a buttered hot frying pan,
brown on the bottom well, then run the pan into a hot oven and brown on
top. Or they may be fried in deep lard by dipping a spoonful of the
mixture into the smoking hot grease.--Contributed.
CODFISH OMELET.--Cook one tablespoon of flour with one of butter, add
one half cup hot milk. Add one cup of shredded codfish that has been
parboiled until tender, and drained. Add two cups cold boiled potatoes
that have been chopped fine. Mix well. Brown butter in a hot frying
pan, turn in the mixture, brown on the bottom, then fold over and
serve.--Contributed.
BAKED EGGS.--Break eight eggs into a well buttered dish; salt and
pepper them, add bits of butter and four tablespoons of cream; cover
top with grated cheese. Bake about twenty minutes.--Contributed.
EGGS WITH MUSHROOMS ON TOAST.--Break one cupful of mushrooms into small
pieces, dredge them with flour and put them into the saucepan with
three tablespoonfuls of butter, a few drops of onion juice, salt and
paprika. Cook for ten minutes. Beat three eggs slightly, not separating
them, and season them with salt and pepper. Add them to the mushrooms
and scrape them from the bottom as they cook until the mixture is thick
and creamy. Serve on hot buttered toast.
Left Overs
"Beware of little extravagances; a small leak will sink a big
ship."--Benjamin Franklin.
Left Overs Roll Call Responses
BREAD AND POTATOES.--Break up scraps of bread into small pieces,
moisten with a little hot water; cover and steam a few moments. Add to
diced cold boiled potatoes, season, and fry in butter.--Mrs. A. McKay.
HASH.--Use twice as much cold boiled potatoes as you have cold cooked
meat. Chop fine, separately; mix until moist with hot water and season
with salt and cayenne pepper and a little onion, if liked. Spread on
baking pan, pour bacon drippings on top and bake brown.--Mrs. T. A.
McKay.
EIER BROD.--Cut scraps of bread into small dice and fry brown in plenty
of butter. To a pint of crumbs, beat five or six eggs lightly with two
or three tablespoons of milk; add a dash of salt and turn eggs over the
bread. Scramble all together until the eggs are cooked. Serve
hot.--Mrs. Paul Leonhardy.
BROILED BOILED HAM.--Take thin slices of boiled ham, put on a broiler
and broil crisp. Nice for breakfast or lunch.--L. W.
SWEET AND SOUR STEW.--Cut up two onions and fry until glazed; add one
tablespoon of flour. Brown and add one quart cold water, one bay leaf,
a little salt and pepper, one cooking spoon of vinegar and the same of
sugar. Boil and add diced, cold boiled meat. Stew about one hour.--Mrs.
George Bruegger.
SECOND DAY CHICKEN STEW.--Three fourths cup chicken broth, one cup
thick cream, dash of salt, two tablespoons of flour rubbed with butter.
Thicken the above hot broth with this and add left over diced chicken
and one half can mushrooms.--Mrs. T. A. McKay.
Candies
"Sweets to the sweet."
SEA FOAM CANDY.--Two cups light brown sugar, whites of one or two eggs
according to size of cup used, one cup of nut meats, one teaspoon
vanilla. Beat the eggs stiff. Put sugar on stove with enough water to
cover and cook until it forms a soft ball in water. Beat this into the
eggs very vigorously and add nuts and vanilla. Drop by spoonful on
buttered paper.--Mrs. Davidson.
MARSH MALLOWS.--Three cups white sugar, sixteen tablespoons hot water.
Put on stove and boil until it forms a soft ball when dropped in water.
Have ready one package Knox's gelatine, No. 1, and twelve tablespoons
cold water. Pour hot syrup over this slowly and beat twenty minutes.
Pour on buttered paper sprinkled with powdered sugar. Let stand one
hour then cut in squares and roll in powdered sugar.--Mrs. Davidson.
CHOCOLATE CREAMS.--One and one half cups white sugar, one large
tablespoon glucose, three fourths cup water. Put all together and place
on back of stove for ten minutes, then place on brisk fire and boil
until you can pick it up when dropped in cold water. Have ready the
white of one egg beaten to a froth. Pour the hot sugar slowly over it
and beat until stiff enough to drop in balls. Use any flavor desired.
Dip in melted Baker's chocolate.--Mrs. Davidson.
FUDGE.--Take three cups of sugar and one cup of milk or cream, add one
cupful of chocolate and let all boil for about fifteen minutes. Then
beat well and add butter size of an English walnut, flavor with vanilla
and add chopped nuts.--Mrs. Harry Hanson.
DIVINITY FUDGE.--Put two cups of sugar, one half cup water, one half
cup corn syrup into a pan and boil till it strings when dropped from a
spoon. Beat into the whites of two beaten eggs. Add nuts when cold and
put into buttered tins. Before real cold cut into squares.--Marguerite
Heffernan.
PENOCHE.--One cup granulated sugar, three cups brown sugar, one lump
of butter, half the size of an egg. Boil until it will harden when
dropped in a cup of cold water. Add cup of broken nuts and stir fast
until hard enough to pour. Turn into buttered tins and cut into
squares.--Marguerite Heffernan.
CHOCOLATE FUDGE.--Two cups of sugar, one cup of milk, butter size of an
egg, chocolate to suit taste. Put the sugar and milk and butter on to
boil. When nearly done add chocolate and nuts, boil until it hardens in
cold water. Pour into buttered tins to cool.--Marguerite Heffernan.
HEAVENLY BLISS CANDY.--Two and a quarter cups granulated sugar, one
half cup water, one cup walnut, one half cup corn syrup, whites of two
eggs, vanilla to suit taste. Boil together sugar, syrup and water until
it hardens when tried in water. Beat up whites of eggs until real
stiff, then pour in syrup stirring and beating constantly, add walnut
and vanilla, beat until quite stiff. Put on greased tins, cut in
squares when cold, or put in well buttered mould and cut in slices.
Care should be taken in boiling syrup long enough.--Mrs. Monroe.
FUDGE.--Two cups sugar, two squares chocolate, butter size of walnut,
two thirds cup water, one half cup walnut meat, vanilla. Heat sugar,
water, butter and chocolate slowly until chocolate is melted. Boil
until when tried in water will form a soft ball. Remove from fire, add
walnuts and vanilla and beat until creamy. Pour on buttered tins and
cut in squares when cool.--Mrs. Monroe.
DIVINITY FUDGE.--Two cups of sugar, one half cup of corn syrup, one
half cup of water, whites of two eggs, one cup of chopped nuts,
flavoring to taste. Boil the sugar, corn syrup and water until brittle
enough to break when tried in cold water. Have the whites of eggs
beaten stiff and add the syrup slowly. Beat or stir constantly and when
it begins to cool add nuts and flavoring. When thick put on buttered
plates.--Mrs. D. E. Plier.
GINGER DATES.--Prepare the following mixture and use it to fill the
cavities in stoned dates. Chop fine some seeded raisins and an equal
amount of soft preserved ginger root, mix thoroughly and fill the dates
until plump and smooth, then roll in powdered sugar.
NOUGAT.--Two cups sugar, one half cup light corn syrup, one half cup
boiling water. Boil until it makes a hard ball in water. Have ready the
whites of two eggs beaten and into this stir the syrup. Flavor and beat
in chopped nuts until quite thick. Turn in buttered tin. Set in cool
place until next day.--Mrs. F. Kleinsorge.
STUFFED DATES.--Remove seeds, stuff with blanched almond or with cream
or chocolate fondant or half English walnut meat. Roll in powdered
sugar.--Mrs. Whitehead.
SALTED ALMONDS OR PEANUTS.--Melt an ounce of butter in a baking pan.
Blanch a pound of shelled almonds by letting them stand in hot water
till skins can be slipped off easily. Dry well, mix with the butter,
sprinkle with salt and brown a golden brown in the oven, shaking or
stirring often. Cool by drawing on brown paper. Serve cold on small
dishes. All varieties of nuts may be roasted this way.--Mrs. Whitehead.
BROWN SUGAR TAFFY.--Two cups brown sugar, one cup granulated sugar, one
tablespoon butter. Boil with water to cover, until it is crisp and
brittle when tried in cold water. Flavor with tablespoon of vanilla and
pour carefully into greased pans to cool. Cut into small squares before
it becomes hard, then break apart. Do not stir this candy while
cooking.--Mrs. Whitehead.
VANILLA TAFFY.--Two cups granulated sugar, three fourths cup cold
water, one tablespoon of vinegar, one tablespoon of butter. Mix well
and boil without stirring until it is crisp and brittle when tested in
cold water. Add vanilla extract and turn into greased pans (sprinkle
with nuts if liked). Let it get cool enough to handle then pull until
white. Twist into a rope and cut with scissors into small cubes and put
on buttered plates.--Mrs. Whitehead.
Canned Fruit, Preserves, Jelly and Wines
"Preserving the sweetness of proportion and expressing itself
beyond expression."--Ben Jonson.
CANNED BERRIES.--Fill the glass cans with the cleaned berries as full
as you can crowd them in the jars. Make a syrup of sugar and water,
allowing a pint of sugar to each pint of water for the sour berries and
a quarter less sugar for the sweet fruits. Boil to a medium thick
syrup. Fill the cans of fruit with this syrup and seal, but not air
tight. (Put the tops lightly on). Stand the jars in a large dish pan or
preserving kettle half filled with boiling water. Cover and let the
water boil for twenty minutes, then remove the jars and seal as tight
as possible. Invert the cans and let them stand over night then place
cans each in a paper bag to exclude the light and pack in a cool dry
place. It is better to use wash boiler if much fruit is canned at a
time and a cloth should be laid on the bottom of the boiler to prevent
breaking of the cans. Fruit canned this way retains its shape, color
and flavor. Strawberries, cherries, red or black raspberries, black
berries, currants, gooseberries, huckleberries, grapes and plums are
best canned by this method. If peaches, pineapple, apricots, pears and
crab apples are canned this way they should cook twenty minutes longer
to assure tender fruit. They are perhaps more satisfactory cooked in a
thick syrup in an open kettle and then canned, as they are not soft
enough to lose their shape and it is more convenient to test them and
judge as to tenderness and flavor.--Mrs. B. G. Whitehead.
BERRY JAM.--Weight the cleaned berries and take an equal weight of
sugar for the sour fruit and crush and beat together until well mixed
in the preserving kettle, then boil steadily and gently over the fire
until thick, stirring frequently. Gooseberries should be boiled in
water to cover until the skins break, then add the sugar slowly and
cook half an hour. Currants should be cooked only long enough to let
the fruit get tender, as the juice jellies easily anyway, and the
currants get hard and tough if cooked too long. Red raspberries are
nice combined with currant juice and sugar.--Mrs. Whitehead.