hard and pulverize the yolk (cut the white into the chicken); add the
beaten yolks of _three_ raw eggs; one-half teaspoonful each of
ground mustard, white pepper, salt, sugar and celery salt or seed,
the juice of one lemon, one tablespoonful melted butter, one
tablespoonful salad oil (some prefer all butter); beat all well
together until light and pour into one gill of boiling vinegar and let
all cook until thick as cream, stirring constantly to avoid curdling.
When _cold_ pour over your chicken, to which has been added as
much chopped celery, and salt and pepper to taste.
CHICKEN SALAD.
From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.
As the Irishman would say, turkey makes the best chicken salad. Boil
till well done. Use only the white meat, which cut with sharp scissors
into pieces about one-half inch square; add an equal quantity of
celery cut in same manner, sprinkling over it salt and pepper. Put in
a cold place till two hours before serving, when add the following
dressing: For one chicken take three eggs, one cup of vinegar, one cup
of sweet milk, one-half cup butter, one tablespoon made mustard, salt,
black and red pepper, beat eggs, melt butter; stir all together over a
slow fire till it thickens; when cool beat into it one cup of cream.
Serve salad on crisp, well-bleached lettuce leaves, on the top of each
putting a small quantity of the following mayonnaise dressing: The
yolks of two uncooked eggs, one tablespoon salt, beat with an
eggbeater, adding gradually pure olive oil till one pint is used. When
the mixture becomes too thick add, as required, one teaspoon of
vinegar or lemon juice. If the oil is well incorporated by thorough
beating, this dressing will keep an indefinite time.
VEGETABLE SALAD.
From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
One pint of cold boiled potatoes, cut in slices; one-third the
quantity of cold boiled beets cut _fine_; one-third the quantity
of green peas (winter beets and canned peas are as good as fresh
ones); sprinkle with salt and pepper, then pour over it a French
dressing made of a saltspoonful of salt, one of black pepper, a
teaspoonful of onion juice or grated onion, three tablespoonfuls of
olive oil and one of vinegar; mix thoroughly and set aside. When ready
to serve spread over it a thick mayonnaise dressing and garnish with
slices of beet, cut in shapes, hard boiled egg and parsley; if made in
summer a border of crisp lettuce leaves is an additional garnish. If
the quantity of vegetable is increased the amount of dressing must
also be doubled or the salad will be dry. A small portion of the
mayonnaise mixed with the vegetables also is an improvement.
STRING BEAN SALAD. (FRENCH RECIPE.)
From MRS. CAROLINE E. DENNIS, of New York State, Alternate Lady
Manager-at-Large.
String the beans and boil them whole; when boiled tender and they have
become cold, slice them lengthwise, cutting each bean into four long
slices; season them an hour or two before serving, with a marinade of
a little pepper, salt, and three spoonfuls of vinegar to one spoonful
of oil. Just before serving, drain from them any drops of superfluous
liquid that may have collected and carefully mix them with a French
dressing. This makes a delicious salad.
_French Salad Dressing_--One tablespoon of vinegar; three
tablespoons of olive oil; one saltspoon of pepper, and one saltspoon
of salt. (This is half a spoon too much pepper for Americans.) Add a
trifle of onion, scraped fine, or rubbed on the salad bowl, if it is
desired at all. Pour the oil, mixed with the pepper and salt, over
the salad; mix them well together; then add the vinegar, and mix
again. Serve on a leaf of crisp lettuce.
EXCELLENT POTATO SALAD.
From MRS. GENEVIEVE M. GUTHRIE, of Oklahoma, Lady Manager.
For four or six people. Cut into dice six medium sized potatoes
(boiled); three medium onions; salt and pepper them to taste; pour
over and mix well the following dressing: Three well beaten eggs,
three large tablespoonfuls of strong vinegar, a lump of butter size of
a walnut, pinch of salt, pepper and mustard (unmixed); put on the
stove and cook to a thin custard, stirring constantly.
TOMATO SALAD.
From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.
Six tomatoes, one-half cup of mayonnaise dressing, the crisp part of
one head of lettuce. Peel the tomatoes and put them on the ice until
they are very cold; make the mayonnaise and stand it on the ice until
wanted; wash and dry the lettuce. When ready to serve, cut the
tomatoes in halves, make twelve little nests with two or three salad
leaves each, arrange on the dish, place half a tomato in each nest,
put a tablespoonful of mayonnaise on each tomato and serve
immediately.
TOMATO SALAD. (FOR USE WHEN FRESH TOMATOES ARE NOT IN THE MARKET.)
From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager.
Rub through a coarse sieve one can of tomatoes; cover with cold water
a half box of Cox gelatine and let it stand a half hour or more; then
pour in enough hot water to thoroughly dissolve it; then mix with one
full pint of the strained tomatoes; add a little salt; pour into small
round moulds and put in a cool place to harden. Serve on lettuce
leaves with mayonnaise dressing.
CABBAGE SALAD.
From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.
Mix together one-half cup of sugar, one teaspoonful of mustard, one
teaspoonful of salt, one-half teaspoonful black pepper; then add three
well beaten eggs, one-half cup of vinegar, six tablespoonfuls of
cream, three of butter. Cook the same as boiled custard in a kettle of
water; when cold add the cabbage chopped fine.
FISH SALAD.
From MRS. MARY C. BELL, of Florida, Lady Manager.
Pour boiling water over a large mackerel and let stand for ten
minutes; take out and dry thoroughly by draining on a sieve or clean
towel. Remove the head, tail and fins, and skin and bones. Shred the
fish finely and mix with one large onion, well chopped. Add mustard,
vinegar, and pepper to taste. Serve as salad, with young lettuce
leaves, and garnish with hard-boiled eggs, sliced. This is a
delightful relish with thin-sliced bread and butter, and is called
"Salmagundi."
SALAD DRESSING.
From MISS LORAINE PEARCE BUCKLIN, of Rhode Island, Alternate Lady
Manager.
Three eggs, beat yolks and whites separately. To the beaten yolks add
one tablespoonful of mustard, two tablespoonfuls of sugar, one
teaspoonful of salt. To the beaten whites of the eggs add one cup of
cream; beat this thoroughly together, pour the yolks, mustard, sugar
and salt into this and put the dish containing it over the teakettle
when the water boils. When the mixture begins to harden around the
edge, pour in a cup of vinegar; stir it all the time it is over the
kettle. After you add the vinegar take it from the heat and set in a
dish of cold water to cool.
DOUGHNUTS & FRITTERS
FAMOUS DOUGHNUTS
From MISS FRANCES E. WILLARD, of Illinois, Lady Manager.
_To tell you the truth, I never knew anything about cooking or had a
particle of taste for it, but I will send you the recipe for her
famous 'doughnuts,' written out by my beloved mother, and I think
about the last communication she ever prepared for the press; it was
in March of last year. There is nothing specially valuable about the
recipe except that it is good and decidedly old-fashioned. I used to
think there was nothing so toothsome as mother's 'fried cakes,' for so
we called them on the old Wisconsin farm.
Believe me, yours, with all good wishes, Frances E. Willard_
Take a little over one pint of rich, sweet milk, into which put two-
thirds of a teacup of sugar and a little salt. Sift as much flour as
you think will be required, into which mix four heaping teaspoonfuls
of best baking powder. Stir into the milk and sugar six tablespoonfuls
of very hot fresh lard, pour the mixture into the flour and make a
sponge. When cooled sufficiently to prevent cooking the egg add one
egg slightly beaten. Mix to a proper consistency, roll and cut into
rings. It is hard to give a recipe where so much depends upon the
judgment and care of the cook. Much depends upon having the lard in
which the doughnuts are fried very hot before they are put in,
otherwise they "soak up the fat" and are heavy.
RAISED DOUGHNUTS.
From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager.
One pint warmed milk, one cup sugar, one-half cup yeast, one-half
teaspoon salt; mix about 10 A.M., let rise four hours then add: One
cup sugar, two eggs, one-fourth cup lard, one-fourth cup butter. Knead
and let rise in warm place until night, then roll thin and cut out;
let rise over night in warm place and fry in the morning.
DOUGHNUTS.
From MRS. LAURA E. HOWEY, of Montana, Secretary State Board and Lady
Manager.
Beat well together one egg, one cup sweet milk, one cup sugar (small
cup), large teaspoonful of baking powder, sprinkle in two cups flour,
piece butter size of an egg, pinch of salt. Knead soft, cook in
skillet well filled with lard just to the boiling point; place in
dripping pan, so that they may not get soggy with the grease while
cooling off.
DOUGHNUTS. From MISS ANNIE M. MAHAN, of West Virginia, Alternate Lady
Manager.
One-half cup of butter, one cup of sour milk, one and one-half cup of
sugar, four eggs, one teaspoon soda (in milk), nutmeg, flour to make
it stiff enough to roll.
CALLAS. A CREOLE CAKE EATEN HOT WITH COFFEE.
From MRS. BELLE H. PERKINS, of Louisiana, President of State Board,
Lady Manager.
One teacup of rice well boiled and mashed, one small coffee cup of
sugar, two tablespoons yeast, three eggs and flour sufficient to make
a thick batter; beat the whole well together and fry in hot lard. Be
careful not to have the batter too thin, or it will not fry well.
APPLE FRITTERS.
From MRS. M. P. HART, of Ohio, President of State Board and Lady
Manager.
Make a batter with one cup sweet milk, one teaspoonful sugar, two
eggs, whites and yolks beaten separately, two cups flour, one
teaspoonful baking powder mixed with flour. Chop some good tart
apples, mix them in the batter and fry in hot lard. Serve them with
maple syrup.
CORN FRITTERS.
From MRS. E. V. McConnell, of North Dakota, Lady Manager
Two eggs, one tablespoon of cream or sweet milk, one cup oyster
crackers rolled fine, one can or six ears of sweet corn scraped from
the cob, pepper and salt to taste. Put tablespoon butter in frying
pan, have it hot and drop in batter by spoonfuls. Fry brown and serve
hot for breakfast.
CLAM FRITTERS.
From MRS. SALLIE S. COTTEN, of North Carolina, President State Board
and Alternate Lady Manager.
Open as oysters and chop fine. Make a stiff batter of eggs and flour,
with a little black pepper. Stir into this batter the chopped clams
and a little of the clam liquor, if necessary to make the batter the
proper consistency. Fry in hot butter or lard.
WHITE CORN MEAL CAKES FOR BREAKFAST. (A RHODE ISLAND DISH.)
From MRS. SARAH S.C. ANGELL, of Michigan, Lady Manager.
One pint white corn meal, Into which you stir two saltspoonfuls salt.
Gradually moisten this with boiling water until the mixture is
somewhat thicker than hasty pudding. Stir constantly and after the
right consistency is attained, beat thoroughly for two minutes. Drop
from spoon into boiling lard and fry for five or six minutes. Serve
immediately. It is of absolute importance that the water should be
_boiling_ and _kept_ so, and therefore it is wise to bring
the mixing dish very near the stove when the teakettle is heated. The
same paste may be fried on a griddle like buckwheat cakes, but the
first method makes the crispest, nuttiest flavor. This recipe makes
bannocks enough for six people.
CORN GRIDDLE CAKES OR OLD VIRGINIA SLAP JACKS.
From MISS LILY IRENE JACKSON, of West Virginia, Lady Manager.
One or two eggs, whites beaten to a froth; one quart of sweet milk;
pinch of salt; meal enough to make a thin batter. Bake very thin on
hot griddle and serve at once. Meal must not be too finely ground or
bolted.
FRIED MUSH.
From MRS. GEORGE HOXWORTH, of Arizona, Alternate Lady Manager.
Three pints boiling water; one cup wheat flour; enough corn meal to
make stiff batter. Fry while hot in plenty of grease. Think it more
convenient than the old way and much better. A tablespoonful of sugar
added makes it brown better.
SUPERIOR WAFFLES.
From MRS. MARY B.P. BLACK, of West Virginia, Alternate Lady Manager.
One quart of buttermilk; one pint of sweet new milk; four eggs, beaten
separately; little salt; teaspoonful soda, dissolved in half teacup
sour cream or buttermilk, and enough flour to make the dough of proper
consistency. Sift your flour; begin with three pints, you may need
less or more. Add buttermilk (sour cream will do instead), then sweet
milk; then yolks of eggs, well beaten; then soda, having dissolved it
in half teacupful of buttermilk or sour cream; add more flour now,
should it be needed; lastly, whites of eggs, beaten to a stiff froth
and stirred gently into the thin dough. Let the cook be careful to
fill the iron scantily half full, to bake, as these beautiful waffles
to be crisp and tender must have ample space to rise.
MEXICAN ENCHILADAS
From MRS. FRANC LUSE ALBRIGHT, of New Mexico, Lady Manager.
1. To make the tortillas for the enchiladas, take one quart of blue
corn meal mixed with water and salt, making a batter stiff enough to
flatten out into round cakes, and bake on the bare hot lid.
2. To make the chili sauce: One cup of tepid water; three
tablespoonfuls of ground chili; let boil down to a batter.
3. Filling for tortillas: Grated cheese and chopped onions, very fine.
Dip into a pan of boiling hot lard one tortilla; then dip this
tortilla into the chili batter; then sprinkle with the filling, first
the cheese and then the onion. Then put on one spoonful of chili
batter and lay like a layer cake as many cakes as desired, and then
pour over the chili batter. Cut like cake and serve hot.
PRESERVES
TOMATO CONSERVE.
From MRS. CAROLINE E. DENNIS, of New York State, Alternate Lady
Manager-at-Large.
Three pounds of sugar, to three pounds of tomatoes; add two lemons,
peeled and sliced _very_ thin; sliver the peel into smallest bits
and add, with two inches of preserved ginger root, also cut very fine.
Put tomatoes in a kettle, mash with a spoon, mix in the sugar, lemons
and ginger, and boil slowly for _three_ hours, or until the
preserve is of the consistency of marmalade. This is a new and very
choice sweetmeat; and, so far as we know, is not to be found in any
other recipe-book.
ORANGE MARMALADE. From MRS. GOVERNOR OGLESBY, of Illinois, Lady
Manager.
One dozen imperial oranges (good pulp and thick yellow skin); their
scant weight in sugar. Peel six and grate the yellow rind without the
white skin. Slice the peel from the other six into thin shreds; boil
in three waters till very tender. Chop the oranges, removing all tough
fibres and seeds; put on, with the juice that drains from the oranges,
the sugar, a little water and the drained orange peel shreds; boil
fifteen minutes, thon add the pulp and grated rind and boil twenty
minutes.
COMPOTE OF APPLES.
From MRS. HATTIE E. SLADDEN, of Oregon, Alternate Lady Manager.
Make a syrup of one quart of water and one pint of white sugar. Pare
and core (without breaking) six tart apples; stew in syrup until
tender. Remove the apples to a deep glass dish; then add to the syrup
a box of gelatine and cinnamon stick. When thoroughly dissolved, pour
over the apples, first removing the cinnamon bark.
STEAMED PEACHES.
From MRS. W. NEWTON LINCH, of Went Virginia, Lady Manager.
Place the fruit in a steamer and allow it to remain until skin can be
removed, as that from a scalded tomato. Make a strong syrup of
granulated sugar; place the peaches in the jar, pour the syrup over
them very hot and seal at once. Steamed peaches make a delightful dish
for lunch during their season. Do not make the syrup quite so strong
and allow the peaches to get very cold before serving.
QUINCE PRESERVES.
From MRS. M.P. HART, of Ohio, President of State Board and Lady
Manager.
Pare and core the quinces. Put the parings and cores into a kettle
with sufficient water to cover them, and let them boil for a short
time. Then strain and pour the liquid over the quinces. Let the
quinces cook until they are soft before adding the sugar. The quinces
and syrup must be boiled until they become transparent and of a rich
color. The rule is one pound of sugar to a pound of fruit; a less
quantity of sugar will be sufficient if the fruit should be well
cooked and carefully sealed.
WATERMELON PRESERVES.
From MRS. H.K. INGRAM, of Florida, Alternate Lady Manager.
Take a thick rind of a ripe watermelon. Cut into small strips, or any
desirable fancy shapes; cut off all the red inside part and scrape off
all the hard outside shell. Boil the pieces in water with peach or
grape leaves and soda, in the proportion of a dozen leaves and a
teaspoonful of soda to two quarts of water. When tender, take them out
of the water and put them in cold water that has had half a large
spoonful of alum dissolved in it. They will then become brittle and
green. Let them soak in the alum water for an hour; then rinse in
clear, cold water, and boil in a syrup made of equal weight of white
sugar. Boil with them lemons cut in thin slices, allowing one lemon to
two pounds of rind. Boil fifteen or twenty minutes. When a little
cool, add a little essence of ginger, or if not the essence, boil in
the syrup with the rinds a little green or ground ginger tied in bits
of thin cloth. After three or four days pour the syrup off and boil
down to a rich syrup that will just cover the rinds, and pour it over
them scalding hot.
BLACKBERRY JAM.
From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager.
Put the fruit into a preserving kettle and boil fifteen or twenty
minutes, stirring often and skimming off any scum that may rise; then
add sugar in the proportion of three-fourths pound of sugar to one
pound of fruit. Boil thirty minutes longer, stirring continually; when
done, pour into small jars or jelly glasses.
CANNED SPICED BLACKBERRIES.
From MRS. H.J. PETO, of Arizona, Alternate Lady Manager
Wash the berries carefully and drain in a colander. For each quart of
fruit add two cups granulated sugar and one-half cup of pure cider
vinegar. Put all in a porcelain lined sauce pan, set on the stove and
scald thoroughly; then add one-half dozen cloves and one and one-half
ounces stick cinnamon for each quart of berries. While the fruit is
hot, pour into glass jars and cover at once; it will be ready for use
in three or four days. A delicious relish.
SPICED GREEN GRAPES.
From MRS. GEORGE A. MUMFORD, of Rhode Island, Alternate Lady Manager.
Five pounds green grapes (wild are best); three pounds sugar; one
pound raisins; one-half pint vinegar; one tablespoonful ground cloves;
one tablespoonful ground allspice; one tablespoonful ground cinnamon.
Stone the grapes and raisins; simmer one hour.
ORANGE JELLY.
From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.
Grate the yellow rinds of two oranges and two lemons and squeeze the
juice into a porcelain lined preserving kettle, adding the juice of
two more oranges and removing all the seeds; put in the grated rind a
quarter of a pound of sugar, or more if the fruit is sour, and a gill
of water, and boil these ingredients together until a rich syrup is
formed; meantime dissolve two ounces of gelatine in a quart of warm
water, stirring it over the fire until it is entirely dissolved; then
add the syrup, strain the jelly, and cool it in molds wet in cold
water.--_White House Cook Book._
CURRANT JELLY.
Prom MRS. M.P.H. BEESON, of Oklahoma, Lady Manager.
One-half cup sugar to one cup currant juice. Boil for fifteen minutes.
This will make a lovely jelly.
CRAB APPLE JELLY.
From MRS. GENEVIEVE M. GUTHRIE, of Oklahoma, Lady Manager.
Wash and quarter large Siberian crabs, but do not core; cover to the
depth of an inch or two with cold water and cook to a mush; pour into
a coarse cotton bag or strainer, and, when cool enough, press or
squeeze hard to extract all of the juice. Take a piece of fine Swiss
muslin or crinoline, wring out of water, spread over colander placed
over a crock, and with a cup dip the juice slowly in, allowing plenty
of time to run through; repeat this process twice, rinsing the muslin
frequently. Allow the strained juice of four lemons to a peck of
apples and three-quarters of a pound of sugar to each pint of juice.
Boil the juice from ten to twenty minutes; while boiling, sift in the
sugar slowly, stirring constantly, and boil five minutes longer. This
is generally sufficient, but it is always safer to "try it" and
ascertain whether it will jelly. This will make a clear, sparkling
jelly.--_From Practical Housekeeping Cook Book._
The jelly is excellent.
PICKLES AND CATSUP
PICKLED ONIONS.
From MRS. HARRIET A. LUCAS, of Pennsylvania, Lady Manager
Peel carefully, by scalding, small onions; drain; place in salt and
water, not too strong, for forty-eight hours; then drain again till
dry. Put together one-half pint of milk and one-half pint water; place
the small onions in it and allow them to scald, _not_ boil, or
they will be softened. Remove, rinse in cold water and drain. Place in
a jar and pour over them white wine vinegar, with a little mace and
small red peppers; no dark spice. You will have a beautifully white,
mild pickled onion if this is carried out.
OIL PICKLES. From MRS. IDA. M. BALL, of Delaware, Lady Manager.
Two dozen large cucumbers, sliced without paring; sprinkle with salt;
place in a colander to drain for two or three hours. One dozen onions
prepared in the same way, separately. Put in a stone jar, in alternate
layers, sprinkling between with ground black pepper and a mixture of
mustard and oil, the mixture to be made in the proportion of a small
box of mustard to one-half pint of salad oil. When the jar is full,
pour in enough cold vinegar to cover.
MIXED PICKLES.
From MRS. SAM. S. FIFIELD, of Wisconsin, Lady Manager.
Take small cucumbers, onions, beans, cauliflower, broken up, and pour
over boiling hot brine made of one teacup of coarse salt to a gallon
of water, for three mornings. The fourth morning drain well. (I put
into a flour sack and hang out doors until dry.) To one gallon of good
cider vinegar put a teaspoon of pulverized alum, four of white mustard
seed, two of celery seed, five or six tiny red peppers, a handful of
cloves and as much of stick cinnamon; pour over the pickles when real
hot; add a good quantity of horseradish root to keep pickles from
moulding.
CUCUMBER PICKLES.
From MRS. PARTHENIA P. RUE, of California, Lady Manager.
For two gallons of pickles, place the cucumbers in salt and water for
three days; then rinse in fresh water. One teacupful of whole white
mustard; one handful of whole cloves; allspice and black pepper; a
teacupful of broken cinnamon. Put all into a large thin bag and boil
in one quart vinegar. Put two or three red pepper pods and a few
sprigs of horseradish root among the cucumbers, in a keg or jar. Take
sufficient vinegar to cover them and put into it one pound of brown
sugar; let it scald and cool a little; then pour over the pickles;
then the spices and vinegar, allowing the spices to remain on top. The
spices and vinegar must be poured off and scalded for five mornings,
and, when cool, poured over the pickles; the last day pour over a cup
of molasses. Use good cider vinegar. If desired sweeter, sugar to
vinegar when heating. Cucumbers used late in the season make better
pickles than the earlier ones. Put cucumbers in salt water when
freshly picked.
GREEN CUCUMBER PICKLE.
From MRS. CORA PAYNE JACKSON, of Kentucky, Lady Manager.
One gallon of cider vinegar; one pound of brown sugar; one tablespoon
of allspice; one tablespoon of cloves; one tablespoon of black pepper;
one tablespoon of mace; two tablespoons of root ginger; two
tablespoons of celery; two tablespoons of white mustard; one handful
of horseradish. After it begins to boil add cold cucumbers, well
soaked, and boil until tender enough to pierce with a fork.
RIPE CUCUMBER PICKLE.
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.