thick; lay in salt water two days; wash out the salt. Boil in alum
water half an hour, alum size of a walnut (English); take out and boil
in ginger water an hour; one ounce of ginger and water to cover. Make
a syrup of five pounds of light brown sugar, three quarts of vinegar,
one pint of water, two ounces of whole cloves, two ounces of stick
cinnamon, half an ounce of whole allspice, half an ounce of mace (put
spices in bags). Let all boil until a rich syrup, then put in the
cucumbers and boil between one and two hours.
GOOSEBERRY CATSUP.
From MRS. AMEY M. STARKWEATHER, of Rhode Island, Superintendent State
Work and Lady Manager.
Nine pounds of gooseberries; add five pounds of sugar, one quart of
vinegar, three tablespoonfuls of cinnamon, one and one-half each of
allspice and cloves. The gooseberries should be nearly or quite ripe.
Take off the blossoms, wash, and put them into a porcelain kettle,
scald, then put through a colander, add the sugar and spices; boil
fifteen minutes; then add the vinegar; bottle immediately before it
cools. Almost any recipe for spiced gooseberries makes a good recipe
when the gooseberries are put through a colander or coarse sieve, and
the vinegar added, cooled in this way.
If you wish a smaller recipe, use the following: To four quarts of
fruit, take three pounds of sugar, one pint of vinegar, one
tablespoonful each of ground cloves, allspice and cinnamon. Make as in
the above recipe.
CABBAGE PICKLE.
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
Quarter small, hard heads of cabbage, removing the outer leaves; put
in a brine for three days, then let it soak in fresh water six hours.
Wipe perfectly dry, squeezing the water out. Scald the cabbage in weak
vinegar and water, to which add turmeric in a thin muslin bag. Then
put into a stone jar alternate layers of cabbage and seasoning as
follows: Mace, ginger, cinnamon, white mustard seeds, onions, red
pepper, and horse radish. Bring to a boil enough good cider vinegar to
cover the whole, and pour into the jar hot.
PICALILLY.
From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager.
One peck green tomatoes; twelve large onions; one ounce each of
allspice, cloves, cinnamon, whole pepper and white mustard seed; two
ounces flour of mustard, one and one-half pound sugar. Slice and salt
tomatoes, drain over night. Put spices in bags, cover all with
vinegar, and boil till tender. Seal in glass jars.
SWEET PICKLED PEACHES.
From MRS. NELLIE B. PLUMER, of Pennsylvania, Alternate Lady Manager.
Ten pounds peaches--pared; five pounds sugar; one quart best cider
vinegar; one tablespoonful allspice; one tablespoonful mace; one
tablespoonful cinnamon; one teaspoonful cloves. Put the spices in thin
muslin bags. Boil all together half hour; then put in the peaches, and
boil twenty minutes. Take out the fruit with a skimmer, and spread
upon dishes to cool. Boil the syrup until thick, pack the peaches in
glass jars, and pour syrup over them scalding hot.
CHOW-CHOW PICKLES.
From MRS. H.K. INGRAM, of Florida, Alternate Lady Manager.
One-half peck green tomatoes; one dozen peppers; two heads cabbage
(medium size); one-half peck onions; one-fourth peck cucumbers. Chop
fine (or, better still, run through a sausage grinder), and mix
thoroughly with three handfuls of salt. Pour all into a thin bag to
drain for twelve hours, or over night. At the end of this time put
sufficient vinegar to cover into a large iron, tin or porcelain
vessel, and add two ounces black pepper grains, two ounces allspice
grains, two ounces celery seed, one-fourth pound mustard, one pound
sugar. Scald the vinegar and pour contents of bag into it; add the
spices, mix well, and let all come to a boil, and remove instantly.
This will be found equal to the best imported bottled chow-chow.
MUSTARD CHOW-CHOW.
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
Two dozen cucumbers, cut in chunks about an inch thick; two heads of
cabbage, chopped fine. Sprinkle with salt and let stand all night. One
dozen large green peppers, chopped up; five dozen small seed onions.
Soak the onions and peppers separately in salt water all night; next
morning squeeze all the salt water from them. Then place in a kettle a
layer of pickle and a layer of seasoning composed of two ounces of
white mustard seed; two ounces celery seed; one ounce turmeric; one-
half pound box of Coleman's mustard, mixed smooth with vinegar, adding
two and one-half pounds brown sugar. After putting all in the kettle,
cover with vinegar and boil thirty minutes, This recipe makes two
gallons of pickles, and one and one half gallons of vinegar covers it.
Use best cider vinegar.
CHOW-CHOW.
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
One peck green tomatoes; two large heads of cabbage; two good sized
onions; three small red peppers; one-fourth pound yellow mustard seed;
one-fourth pound ground mustard; one and one-half ounces celery seed;
one tablespoonful cayenne pepper, three quarts best vinegar; one quart
granulated sugar. Slice tomatoes, salt them, then chop very fine, and
drain all green water off; put the chopped tomatoes on in a preserving
kettle, with some good vinegar, bring them to the scald, then pour in
colander to drain and cool. Chop cabbage, onions and peppers fine, and
_when the tomatoes are cold_, mix all together. Bring to boil
vinegar, sugar, mustard seed, celery seed, red pepper and more salt.
Mix ground mustard with chopped tomatoes, cabbage, etc. When the
vinegar, sugar, etc., is cold, pour on the chopped mixture; stir
thoroughly and put in wide-mouthed bottles.
CHEESE
CHEESE FONDA.
From MISS HATTIE T. HUNDLEY, of Alabama, Lady Manager.
One cup of bread crumbs, very dry and fine; two scant cups of milk;
one-half pound of old cheese, grated; three eggs, whipped very light,
and one tablespoonful of butter. Season with pepper and salt and a
pinch of soda dissolved in hot water and stirred into the milk. Soak
the crumbs in the milk, beat with these the eggs, butter, seasoning,
and lastly the cheese; put into a buttered baking dish, put dry bread
crumbs on top and bake in a rather quick oven until a delicate brown.
Serve immediately.--_Mrs. Henderson's Cook Book_.
CHEESE STICKS.
From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.
Six tablespoons of grated cheese; two tablespoons of melted butter;
enough flour to make a soft dough. Roll thin, cut in strips and bake
in floured pan in quick oven.
PIES
LEMON PIE.
From MRS. L. M. N. STEVENS, of Maine, Lady Manager.
One cup sugar; juice of one lemon; one egg and yolks of two eggs; one
dessertspoonful rolled cracker, scalded in two-thirds cup milk. Bake
in a deep plate. After baking frost with the whites of two eggs beaten
stiff, adding two spoonfuls of sugar. Brown the frosting a little.
IDEAL LEMON PIE.
From MRS. IDA L. TURNER, of Texas, Lady Manager.
Make the crust, line pie tin and bake. While it is baking prepare the
following filling: Grate one lemon (do not roll it); after the yellow
rind is all grated, squeeze in the juice and if any little cells go
in, do not say them nay; then put in a cupful of sugar and the yolks
of two eggs; stir well together; upon this pour a large cupful of cold
water, into which has been stirred a dessertspoonful of corn starch;
put all into a sauce pan and stir until it is cooked into a rich,
clear, straw-colored jelly. Then fill the crust and from the whites of
the eggs make a meringue to cover each. Put into the oven for one
brief instant.
LEMON PIE.
From MRS. VIRGINIA C. MEREDITH, of Indiana, Lady Manager and Vice-
Chairman of Executive Committee.
Two cups of sugar; one cup of boiling water; four eggs; two lemons;
one and one-half tablespoon flour. Stir the sugar and flour well
together; add the juice and grated rind of the lemons; to this add the
well beaten yolks; after stirring well, add the boiling water; put
over a clear fire and stir constantly until it boils, then pour into
the shells. Spread over the top a meringue made of the whites of the
four eggs and one tablespoon of sugar; place in the oven and brown
slightly. This is sufficient for two pies. The shells should he made
of ordinary pie pastry and baked before being filled with the mixture.
LEMON PIE.
From MISS LUCIA B. PEREA, of New Mexico, Alternate Lady Manager.
One and one-half cups of sugar; one cup of water; two tablespoonfuls
flour or corn starch; one tablespoonful butter; yolks of three eggs;
two lemons, grated; add juice, beat well all together, then boil until
thick. Beat up one cup of pulverized sugar with the whites of three
eggs. Pour over the pie when done, and brown.
PUMPKIN PIE.
From MRS. FRANCES C. HOLLEY, of North Dakota, Alternate Lady Manager.
Pare pumpkin, cut into inch pieces; steam till well done, or stew
until soft and dry; then sift through a wire sieve or colander. Add
one well beaten egg for each pie, also one tablespoonful of cream, if
you have it, for each, together with sufficient milk to give the
required thickness when cooked. Sugar and salt to your taste, flavor
with nutmeg, adding also a little ginger. Use deep custard plates;
bake, rather slowly at first, until well thickened and nicely brown on
top.
APPLE CUSTARD PIE.
From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
One cup milk; yolks of two eggs; four grated apples; small spoon of
melted butter; one-half cup sugar; nutmeg to flavor; pinch of salt.
Bake in one crust. Make a frosting with whites of eggs and two spoons
of sugar. Brown delicately.
CREAM PIE.
From MRS. M. R. LEE, of Mississippi, Lady Manager.
Put one-half pint milk and one-half cupful sugar in a frying pan and
let it come to a boil; then dissolve one tablespoonful corn starch in
a little milk reserved from the half pint. Add to it the beaten yolk
of one egg, stir into the boiling milk, and when thickened and smooth,
remove and add a little salt and lemon flavoring. Pour into a flaky
crust that has been just baked, and frost with the white of one egg
and one tablespoonful sugar; place in hot stove till a delicate brown.
CREAM PIE
From MRS. LOUISE CAMPBELL, of New Mexico, Alternate Lady Manager.
Bake an undercrust. Boil one pint of sweet milk; when boiling, stir in
one-quarter cup of corn starch, one-half a cup of sugar, and the yolks
of two eggs, which must be well beaten together. Cook thoroughly,
flavor with vanilla, and add a little salt. Pour this mixture into the
baked crust. Beat the whites of the two eggs, and to them add half a
cup of sugar, and use as meringue.
APPLE PIE.
From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady
Manager.
Sift into a chopping bowl three small caps of flour; then with the
knife chop in thoroughly one cup of lard, one-half cup of butter, that
have been on ice for an hour; mix with four to six tablespoons of ice
water, as may be needed to handle, roll thin and line a shell, into
which slice thinly any tart apples that will cook rather quickly.
Dredge with the grated rind of a lemon--a somewhat dry lemon is
preferable--which has been mixed thoroughly with one tablespoon of
sugar and one small teaspoon of corn starch. Now break an egg into a
howl, beat well and add four tablespoons of sugar and one cup of rich
milk; pour this over the apples; with the jag iron cut the remainder
of the paste into narrow strips and lay across to form squares. Bake
in a moderate oven until the custard "sets." Place on ice in summer;
eat slightly warm in winter.
PIE CRUST.
From MRS. ANNIE L, Y. ORFF, of Missouri, Alternate Lady Manager.
One cup lard; one-half cup cold water; a pinch of salt, and flour
enough to roll. This will make exactly two pies.
MINCE MEAT.
From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and
Lady Manager.
Two pounds of lean fresh beef boiled; when cold chop fine; one pound
of beef suet cleared of strings and minced to a powder; five pounds of
apples, pared and chopped; two pounds of raisins, seeded and chopped;
one pound of Sultana raisins, washed and picked over; two pounds of
currants, washed and _carefully_ picked over; three-quarters of a
pound of citron, chopped fine; two tablespoonfuls of cinnamon, one of
nutmeg (powdered), two of mace, one of cloves, one of allspice, one of
fine salt; two and a quarter pounds of brown sugar; one quart brown
sherry, and one pint best brandy or three pints of grape juice.
MINCE MEAT.
From MRS. LAURA F. COLEMAN, of Colorado, Lady Manager.
Two pounds of beef; half pound suet; half pound butter; five pounds
apples; two pounds raisins; two pounds seedless raisins; half pound
citron; three tablespoonfuls cinnamon, two of mace, two of allspice;
one nutmeg; three pounds brown sugar; half gallon sweet cider. Boil
beef until tender, then chop fine; also chop suet, apples and citron.
Then mix all the ingredients thoroughly and boil until the apples are
cooked. After removing from the stove add one-half teacupful of brandy
if desired.
PUDDING
GRAHAM CHRISTMAS PUDDING.
From MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board
and Lady Manager.
_ The Christmas pudding which I add was served up this Christmas on
my table and pronounced delicious. Dyspeptics need not fear this "Plum
Pudding" and it is rich enough to please the most fastidious.
Wishing your philanthropic efforts every success, I am, Very truly
yours,_
Beat two eggs; take one-half cup of sweet milk; one-half cup of
molasses, in which dissolve one-half teaspoon of soda; a lump of
butter the size of an egg; one cup of Graham flour (don't sift) two
cups of flour, in which a cup of stoned raisins are well rubbed; one
small teaspoon of salt; spice with cinnamon, cloves and nutmeg, one
teaspoonful all together. Then steam two hours and serve with a hard
sauce of butter and fine sugar creamed together, with one well beaten
egg and grated nutmeg as a finish. Wholesome, delicious, and extremely
simple to prepare.
GRAHAM PUDDING.
From MRS. GEORGE A. MUMFORD, of Rhode Island, Alternate Lady Manager.
One and one-half cups of Graham flour; one cup of milk; one-half cup
of molasses; one cup of raisins, seeded and chopped; one teaspoonful
soda; one-half teaspoonful salt. Sift the Graham flour to make it
light, but return the bran. Dissolve the soda in one tablespoonful of
the milk and add the remainder of the milk, molasses and salt. Then
pour all the mixture on the Graham flour, beating it thoroughly with a
spoon; then stir in the fruit (and spice if you wish). Pour the
pudding into a well greased mould and steam four hours. Serve with a
wine or any rich sauce.
LADY ROSS FIG PUDDING.
From MRS. WM. P. LYNDE, of Wisconsin, Lady Manager.
Three-quarters pound grated bread; one-half pound best figs, minced
fine; six ounces minced beef suet; six ounces sugar; one teacup sweet
milk; a little nutmeg; one egg. Mix the bread and suet together; then
add figs, sugar and nutmeg; then the egg, well beaten; lastly the
milk. Boil in a mould four hours.
_Wine Sauce_--Two cups sugar; one-half cup butter. Stir to a
cream; then add one glass of wine and some flavoring and a little
nutmeg; then pour in a small cup boiling water and set on the stove in
a pan or kettle of water and keep hot until served.
ALEXANDRE PUDDING.
From MRS. M. D. THATCHER, of Colorado, Lady Manager.
Set a jelly mould on ice; put a layer of maraschino jelly (or any wine
jelly) in the bottom of the mould; when set, add a layer of pink jelly
(made by adding a drop of prepared cochineal); when set, put a lining
in the centre of the mould; if you have not the centre-form, use a
small tin baking-powder box, placing it in the centre of the mould;
then add alternate layers of the jellies until the mould is filled,
and when well set and firm, gently withdraw the lining (or can),
filling the hollow thus formed with a custard cream. When all is quite
firm, turn out on a dish and serve with whipped cream around the
pudding.
PLUM PUDDING.
From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
One and one-half pounds of stoned raisins, torn in half; one pound of
currants; one and one-half pounds of citron, cut fine; one and one-
quarter pounds of butter; one pound of sugar; eight eggs, well beaten;
one pound of stale bread crumbs; one and one-half pints of sweet milk,
boiled and poured on bread crumbs; two grated nutmegs; two tablespoons
of cinnamon; one tablespoon of mace, one of cloves and two of
allspice; eight tablespoons of sifted flour, rubbed in with fruit;
one-half pint of French brandy and one-half pint of Madeira or sherry.
Have a bag two thicknesses of white unbleached cloth; grease and flour
the inside well; pour in mixture, tie tightly to exclude water, and
leave room for pudding to swell. Put in a pot of boiling water, which
must be kept boiling for five hours. Put plate in bottom of pot to
prevent sticking. The bag must be turned repeatedly and kept under
water.
_Sauce for Plum Pudding_--Butter and powdered sugar, thoroughly
stirred, and seasoned with wine and nutmeg. When pudding is ready to
serve, pour alcohol over it and set on fire.
This recipe makes a large pudding, but it can be packed away with
brandy poured over it, and can be used by steaming over as long as it
lasts.
ENGLISH PLUM PUDDING.
From MRS. PHOEBE M. HARTPENCE, of Ohio, Chairman Committee on Woman's
Work, Lady Manager.
One cup molasses; one cup sour milk; one cup suet, chopped fine; one
cup raisins; one-half cup currants; two and one-half cups flour; one
teaspoonful soda. Mix well, salt and spice to taste, and steam two
hours.
_Dressing_--Mix one heaping tablespoonful flour and two of sugar;
add to these grated nutmeg. Stir and add one-half pint of boiling
water; add to this a small tablespoonful of butter, a little lemon and
vanilla, one teaspoonful vinegar. Let it come to a boil, and if too
thick, add more water.
ENGLISH PLUM PUDDING.
From Mrs. S. W. McLaughlin, of North Dakota, Lady Manager.
A pound of suet, chopped fine; a pint of sugar; one pound of grated
stale bread; one pound of raisins, two of currants; a glass of
unfermented wine or jelly; two teaspoonfuls of ginger, one of soda;
two nutmegs; half a pint of milk; a little salt. Beat well and steam
five hours. Serve with rich sauce.
VEGETABLE PLUM PUDDING.
From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.
One-half pound flour; one-half pound chopped suet; one-half pound
currants; one-half pound prunes; one-quarter pound grated raw carrots;
three-quarters pound grated raw potatoes; one-half pound brown sugar;
one large teaspoonful of baking powder; pinch of salt. Flavor with a
teaspoonful each of nutmeg, cinnamon and cloves. The moisture from the
raw vegetables makes sufficient wetting.
PLUM PUDDING
From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President of State
Board and Lady Manager.
One pound seedless raisins; one pound dried currants; one pound stale
bread crumbs; one-half pound finely chopped beef suet; one-fourth
pound shredded citron; eight eggs; one quart milk; one-half cup sugar;
mace or nutmeg; one gill of brandy; one teaspoon salt; eggs well
beaten and put in last; raisins floured before stirring in. Boil
gently five hours without stopping. Water must be boiling when pudding
is put in and kept boiling till done. Eat with liquid wine sauce. Pour
alcohol around pudding and set it on fire. A sprig of holly in centre
for Christmas.
CHRISTMAS PLUM PUDDING.
From MRS. ALICE J. WHALEN, of Utah, Lady Manager.
One pint and a half of grated bread crumbs (soft, not dried), one pint
of chopped suet, one pint of currants, one pint and a half of stoned
raisins, half a cup of citron shaved thin, one scant cup of sugar,
half a teaspoonful of salt, half a teaspoonful of grated nutmeg, one
teaspoonful of mace, five eggs, yolks and whites beaten separately,
two even teaspoonfuls of flour made into a thin batter with milk, and
half a glass of brandy; mix in the order given and steam four hours.
_Sauce for Pudding_--Cream one-fourth pound butter, add one-
fourth pound of brown sugar and stir over hot water until liquid, then
add the yolks of two eggs, well beaten; stir until it thickens. Just
before serving add a cup of brandy and hot water equal parts.
CHERRY PUDDING.
From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.
One pint of flour, one heaping teaspoonful of baking powder, lump of
butter the size of a hickory nut, one pinch of salt, wet up with milk
to a thick batter as stiff as for gems; add one pint of cherries with
the juice strained off; stir the cherries into the batter; steam in
stem cake dish; butter cake dish, and steam three-quarters of an hour.
When done turn out on plate.
_Sauce for same_--One cup of cherry juice, one cup of sugar, one
cup of water, small lump of butter, one tablespoonful of thickening;
when it boils up add two tablespoons of cherry wine and nutmeg to
taste. This pudding is enough for twelve persons.
BREAD AND BUTTER PUDDING.
From MRS. NANCY HUSTON BANKS, of Kentucky, Alternate Lady
Manager-at-Large.
Butter thin slices of bread and place them in dish; then a layer of
fruit, such as berries (or preserves will do); then another layer of
bread and butter, and so on until the dish is full. Then pour beaten
eggs in a quart of milk, say three eggs to the quart, over the
ingredients and bake half an hour.
DELICATE INDIAN PUDDING.
From MRS. S. W. MCLAUGHLIN, of North Dakota, Lady Manager.
One quart of milk, two heaping tablespoonfuls of Indian meal, four of
sugar, one of butter, three eggs, one teaspoonful of salt; boil the
milk in the double boiler; sprinkle the meal into it, stirring all the
while; cook twelve minutes, stirring often. Beat together the eggs,
salt, sugar and half a teaspoonful of ginger; stir the butter into the
meal and milk; pour this gradually on the egg mixture. Bake slowly one
hour.
BAKED INDIAN PUDDING.
Prom MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager.
Three large tablespoons corn meal. Scald one quart sweet milk; stir
meal in while hot; small lump butter, one cup molasses, salt; add one
pint cold milk after putting in pan; bake five hours; eat with a
little butter.
PRUNE ROLL
From MRS. CLARK WARING, of South Carolina, Alternate Lady Manager.
Soak two pounds of prunes in cold water over night; drain through a
colander and seed them. Make your puff paste; roll it out; place your
prunes on the paste, sprinkling with a little sugar on top; then roll
smoothly. Bake in a steady heat and serve hot with hard butter sauce,
or very rich wine sauce.
PRUNE PUDDING.
From MRS. HATTIE E. SLADDEN, of Oregon, Alternate Lady Manager.
Thoroughly wash one pound of prunes; soak over night, stewing in same
water until very soft; sweeten to the taste while cooking. Next mash
the fruit, removing the stones, and add half a box of gelatine
(previously dissolved in a little water) and whites of four eggs well
beaten. Serve cold with cream.
PRUNE PUDDING.
From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager. To a
large cup of stewed prunes (chopped fine) add a large tablespoon of
sugar and a pinch of cream of tartar; then the well beaten whites of
seven eggs. Bake about twenty minutes in a shallow pan or dish with a
greased paper in bottom so pudding can be turned out without breaking.
Serve cold with whipped cream.
PRUNE PUDDING.
From MRS. JOHN R. WILSON, of South Dakota, Lady Manager.
One cup of prunes, one cup of raisins, one cup suet, one cup molasses,
one cup bread crumbs, one-half cup milk, one and one-half cup flour,
one teaspoon soda, one teaspoon each of cloves and cinnamon, one-half
nutmeg. Steam three hours.
BREAD PUDDING.
From MRS. KATE CANTHON MCDANIEL, of Texas, Alternate Lady Manager.
Place in a buttered tin alternate layers of buttered bread and raisins
or chopped apples. Take the yolks of four eggs and two cups of sugar,
beat until light; add a pint of sweet milk; flavor to suit taste; pour
over the bread and bake in a moderate oven. When done, beat the whites
to a stiff froth, add a little sugar, flavor, heap on the pudding and
return to the oven until a light brown.
CHOCOLATE PUDDING.
From MISS MARY B. HANCOCK, of Iowa, Treasurer State Board and
Alternate Lady Manager.