One pint vinegar, one-half cup ground mustard, three eggs. Beat eggs
thoroughly and add to boiling vinegar. Wet the mustard with cold water or
vinegar; add to the boiling vinegar; pepper and salt to taste, and let
all come to a boil. Pour over cabbage, and stir thoroughly together.
MRS. M. B. BIRDSEYE.
DRESSING FOR CABBAGE.
One egg, one teaspoon mustard, one teaspoon salt, one teaspoon sugar,
one-half cup vinegar, one-half cup milk.
SALAD DRESSING.
Beat four eggs light, add one tablespoon mixed mustard, one-half teaspoon
salt, five tablespoons vinegar, a little cayenne pepper; mix well, then
stand in a dish filled with boiling water; when warmed through add a
tablespoon of butter; cook until a little thicker than custard, stirring
constantly. If desired it may be boiled until thicker, then thinned with
milk or cream.
MRS. GILBERT.
SALAD DRESSING.
Yolk of one egg, salt-spoon of salt, mustard-spoon of mustard, one cruet
of oil put in very slowly, and when well beaten add one tablespoon of
vinegar.
CHICKEN SALAD.
Boil the white meat of two large chickens; cut it coarse, and add the
white part of celery cut coarse; a little more chicken than celery.
DRESSING.
Three yolks of eggs, well beaten; one pint of oil added drop by drop, and
beaten; the juice of two lemons, one teaspoon of dry mustard, a little
cayenne pepper, a little salt. If not moist enough beat the whites of two
eggs and add to it.
MRS. GEO. GOULD.
CHICKEN SALAD.
Use the white meat of two good sized chickens, and celery enough to
make the proportion one-third chicken and two-thirds celery; boil ten
eggs hard, rub the yolks perfectly smooth with a silver spoon, adding
gradually four tablespoons of olive oil, one tablespoon of made mustard,
two teaspoons of salt, one teaspoon of black pepper, half a teaspoon of
cayenne pepper, and one tablespoon of sugar; add sweet cream by degrees
until about the consistency of batter. Just before sending to table, mix
the dressing with the chicken and celery, and moisten with sharp vinegar.
The juice of two lemons is an improvement.
MRS. W. N. SAGE.
MAYONNAISE DRESSING.
Yolks of three eggs, beaten, oil added gradually until as stiff as
cake-batter; salt-spoon of salt, lastly the white of one egg, beaten
stiff. This is very nice for lobster or chicken salad, or as a dressing
for celery.
MRS. G. D.
SALMON SALAD.
One can fresh salmon, four bunches celery; chop as for chicken salad; mix
with the salmon.
DRESSING.
One teaspoon of mustard, two tablespoons vinegar, yolks of two eggs, salt
to taste, and a little cayenne pepper; mix thoroughly, add it to the
salmon just before serving.
MRS. C. F. PAINE.
BEVERAGES.
VIENNA COFFEE.
Equal parts Mocha and Java coffee; allow one heaping tablespoon of coffee
to each person, and two extra to make good strength; mix one egg with the
grounds, pour on the coffee half as much boiling water as will be needed,
let the coffee froth, then stir down the grounds, and let it boil five
minutes; then let the coffee stand where it will keep hot, but not boil,
for five or ten minutes, and add the rest of the water. To one pint of
cream add the white of an egg, well beaten; this is to be put in the cups
with the sugar, and the hot coffee added.
MRS. A. W. MUDGE.
KAOKA COFFEE.
Put into an ordinary tea or coffee pot the same quantity of K. O. K. as
would be used of coffee, pour on sufficient boiling water to extract the
strength, letting boil fifteen minutes, after which add enough boiling
water for the requirements of the family, remove from the stove and let
settle for a few moments; milk or cream and sugar to taste. It will be
found to improve by long simmering on the stove, but be sure to let it
settle before using. Do not throw away any of the clear liquid, but heat
it up again and add to the next brewing; it is even better than the
first.
ELLEN’S COFFEE.
FOR SIX PERSONS.
Take one full cup ground coffee, one egg, a little cold water; stir
together, add one pint boiling water, boil up; then add another pint
boiling water, and set back to settle before serving.
TEA.
One teaspoon of tea is allowed for each person; pour on a little boiling
water and let come to a boil; add as much hot water as is necessary.
CHOCOLATE.
Tablespoon chocolate for each person. Pour on boiling water and allow
to thicken up; milk enough to cool; then stir in well beaten egg and
sugar to taste, add milk and boil fifteen or twenty minutes; flavor with
vanilla. Beat whites of eggs and pour over them when ready to serve.
WINE WHEY.
One pint sweet milk, boil, and pour sherry wine until it curdles; then
strain and use the whey.
E. H. H.
BLACK CURRANT CORDIAL.
Five quarts black currants, two ounces ginger root, one ounce cloves, two
ounces stick cinnamon, two ounces allspice, four nutmegs, one teaspoon
cayenne pepper. Bruise the currants, the ginger root and cinnamon, add
all the other spices except pepper. Put into a thin muslin bag; put the
pepper in another bag; pour over all one-half gallon whiskey. Let it
stand forty-eight hours, stirring occasionally; strain this off, and put
over the currants another half gallon of whiskey; stir thoroughly, and
strain into the other whiskey; add to this liquor four pounds granulated
sugar. If too strong, dilute with a little water; then bottle.
GRANDMA REID.
BOULLION.
Two pounds lean beef, chopped fine; pour over it one quart cold water,
put in a porcelain kettle, cover tight, and let it simmer four hours.
Strain off the tea and let it cool, beat the white of one egg and add to
the tea; put in on the stove and stir until it comes to a boil; let it
boil until it becomes perfectly clear, skimming; then strain through a
fine napkin; season with salt to taste.
MRS. EDGAR HOLMES.
RASPBERRY VINEGAR.
Cut the berries with vinegar; let them stand forty-eight hours. Strain
them through a sieve; add one pound white sugar to one pint of juice;
boil one-half hour, then bottle. If possible, use half red berries; they
give a richer flavor, and the black ones the color.
MRS. A. LANE.
RASPBERRY VINEGAR.
Three pints red berries; pour over them one pint cider vinegar and let
stand twenty-four hours. Strain, and to one pint of juice add one pound
of sugar; boil one-half hour, and when cold, bottle for use.
MRS. HIRAM DOTY.
SWEETS.
GENERAL DIRECTIONS.
Granulated sugar is preferable. Candy should not be stirred while
boiling. Cream tartar should not be added until the syrup begins to boil.
Butter should be put in when the candy is almost done. Flavors are more
delicate when not boiled in the candy.
CREAM FOR BON-BONS.
Three cups sugar, one and one-half cups water, one-half teaspoon cream
tartar; flavor with vanilla. Boil until drops will almost keep their
shape in water; then pour into a bowl set in cold water; stir steadily
with a silver or wooden spoon until cool enough to bear the hand; then
place on a platter and knead until of fine even texture. If too hard, a
few drops of warm water may be stirred in; if too soft, it must be boiled
again. This is the general foundation of Cream Bon-Bons. It must be
flavored with chocolate, by adding a tablespoon of melted chocolate while
the syrup is hot.
MISS HELEN W. HOOKER.
CHOCOLATE CREAMS.
Set one-half cake cooking chocolate on a plate or flat dish, in the oven
until soft. Prepare the cream (as cream bon-bons); roll into small balls;
leave a few moments to dry, then roll in the melted chocolate and place
on buttered paper. Two two-tined forks will be found most convenient for
rolling in the chocolate.
H. W. H.
CHOCOLATE CREAMS.
One-half cup water, one-half cake chocolate, two cups sugar; flavor with
lemon or vanilla. Boil the sugar and water to a thick syrup, put aside
until a little cool, then beat to a thick cream; add flavoring and make
it into balls. Dip quickly into melted chocolate, place on buttered
plate, and put in a cool place to dry.
MISS NELLIE SIDDONS.
ALMOND CREAMS.
Boil sugar, water, etc., as directed for cream, and when partially
stirred, add a cup of blanched almonds (chopped fine). Treat as plain
cream, and when well moulded, cut in squares or bars. Almond cream is
very nice flavored with chocolate.
H. W. H.
COCOANUT CREAM.
Make like almond cream, substituting grated or desiccated cocoanut for
the almonds.
H. W. H.
CREAM ALMONDS.
Take enough of the plain cream in the hand to cover an almond, and roll
the almond up in it. Almonds thus prepared, look and keep better, if
rolled in powdered sugar. They are very nice made with chocolate flavored
cream.
H. W. H.
COCOANUT DROPS.
One pound cocoanut (grated and dried), one pound white sugar, two eggs
(well beaten). Mix this together, make them up pear shape; lay on a sheet
of paper on a tin, about an inch apart. Bake fifteen minutes.
COCOANUT CREAM CANDY.
One cocoanut, one and one-half pounds granulated sugar. Put the sugar
and the milk of the cocoanut together and heat slowly until the sugar is
melted; then boil for five minutes; add the cocoanut (finely grated), and
boil for ten minutes longer, stirring constantly to keep from burning.
Pour on buttered plates, and cut in squares. Will take about two days to
harden.
NELLIE SIDDONS.
CREAM WALNUTS.
Two cups sugar, two-thirds cup water. Boil without stirring, until it
will spin a thread; flavor with vanilla. Set off into a dish with a
little cold water in; stir briskly until white and creamy. Have the
walnuts shelled; make the cream into small round cakes with your fingers;
press half a walnut on either side, and drop into sifted granulated
sugar. For cream dates, take fresh California dates, remove the stones
and fill the centre of dates with this same cream. Drop into sugar.
A. H.
HICKORY NUT CANDY.
One cup hickory nut meats, two cups sugar, one-half cup water. Boil sugar
and water without stirring, until thick enough to spin a thread. Flavor;
set off into cold water; stir quickly until white, then stir in the
hickory nuts; turn into a flat tin, and when cold cut into small squares.
FRUIT CANDY.
One cocoanut, one and one-half pounds granulated sugar (wet with milk
of cocoanut). Put in sauce pan, let it heat slowly; then boil rapidly
five minutes; add the cocoanut (grated very fine), and boil ten minutes,
stirring constantly. Try a little on a cold plate, and if it forms a firm
paste when cool, take from the fire. Pour part of it out on to a large
tin lined with greased paper; then add to the remaining cream one-quarter
pound raisins (stoned), one-half pound blanched almonds, one pint pecans,
one-half cup chopped walnuts. Pour over the other cream, and when cool
cut in bars and squares.
MRS. NELSON SAGE.
VANILLA CREAM CANDY.
Three cups sugar, one and one-half cups water, one-half teaspoon cream
tartar, butter size of a walnut; flavor with vanilla. Boil until it
begins to thread, or until the drops are somewhat brittle if dropped in
cold water; pour into buttered platters, and when sufficiently cool pull
over a hook, or in the hands. It may be flavored with peppermint, lemon,
&c. If chocolate flavoring is desired, grate it over the hot candy, or
place some melted chocolate on it before pulling. A pretty variety may
be made by pulling the vanilla and chocolate candies together a few
times, thus leaving it striped. Pulled candy should never be moved,
after pouring into platters, until ready for pulling. It will be sure to
granulate.
H. W. H.
CREAM CANDY.
One pound white sugar, three tablespoons vinegar, one teaspoon lemon
extract, one teaspoon cream tartar. Add a little water to moisten the
sugar, and boil until brittle. Put in the extract; then turn quickly out
on buttered plates. When cool, pull until white, and cut in squares.
MISS N. SIDDONS.
BUTTER SCOTCH.
Two cups sugar, two tablespoons water, piece of butter the size of an
egg. Boil without stirring, until it hardens on a spoon. Pour out on
buttered plates to cool.
HATTIE.
CHOCOLATE CARAMELS.
Three cups brown sugar, one cup milk, one-half cake chocolate, one piece
butter (size of an egg). Boil until thick; pour in a buttered pan, and
when cool cut in squares.
NELLIE SIDDONS.
CHOCOLATE CARAMELS.
Two cups molasses, one cup brown sugar, one cup cream or milk, one-half
pound Baker’s chocolate, piece of butter size of an egg. Beat all
together; boil until it thickens in water; turn into large, flat tins,
well buttered. When nearly cold, cut into small squares.
MOLASSES CANDY.
Three cups yellow coffee sugar, one-half cup molasses, one cup water,
one-half teaspoon cream tartar, butter the size of a walnut. Follow the
directions for vanilla cream candy.
H. W. H.
MISCELLANEOUS.
BREAD AND CAKE.
Two cups of dough, two cups of brown sugar, one cup of butter, two eggs,
two-thirds cup sour milk; mix one teaspoonful soda, one teaspoonful
cinnamon, one teaspoonful cloves and allspice, one cup flour, one cup
raisins.
MISS ELLA WILSON.
GINGER COOKIES.
One cup sugar, two cups molasses, one cup butter, three teaspoonfuls soda
in one cup boiling water, two teaspoonfuls ginger.
MISS ELLA WILSON.
SPONGE CAKE.
Two cups flour, three cups fine sugar, ten eggs. Beat to a stiff froth.
Grate rind and juice of one lemon. Bake in a quick oven.
MISS MARCIA ERDLE.
WHITE WINGS CAKE.
Three cups sugar, one cup butter, one cup milk, three and one-half
cups flour, whites of ten eggs; one teaspoonful cream tartar, one-half
teaspoonful soda, essence of almond. Excellent for either layer or loaf
cake.
MISS ELLA WILSON.
RUSSIAN CREAM.
Two-thirds box of Gelatine soaked in a cup of water one-half hour; three
pints of milk, one and one-half cups of sugar, six eggs. Scald the milk,
add Gelatine and yolks of eggs, stir all together and boil—when boiled
take off the stove. Beat whites of eggs stiff and stir into custard.
Flavor with vanilla, serve with whipped cream or custard.
ORANGE CAKE.
Two cups of sugar, two cups of flour, one-half cup of water, two
teaspoonfuls baking powder, a little salt, yolks of five eggs, whites of
three eggs, grated rind and juice of one orange and one lemon. Beat yolks
and whites separately, and stir sugar and whites of eggs together, add
yolks, then water and orange, then flour and baking powder.
FROSTING.
Whites of two eggs with grated rind and juice of one orange, stiffen with
sugar.
MISS ELLA WILSON.
COPPLE PUDDING.
One pint of flour, one cup of sugar, one cup of milk, two teaspoonfuls
of baking powder. Bake in layers, spread raspberry jam and soft frosting
between layers and over top. Serve with wine sauce.
MISS ELLEN DOYLE.
CREAM SPONGE CAKE.
Break two eggs in a cup, fill the cup with sweet cream. One cup of white
sugar, one and one-half cups of flour, one teaspoonful of baking powder,
flavor to taste.
MISS ELLA WILSON.
ORNAMENTAL FROSTING.
Whites of two eggs, one-half teaspoonful tartaric acid, make stiff with
powdered sugar. Make a cornucopia of paper, let frosting run through
small end in any design desired.
MISS ELLA WILSON.
GRAHAM BREAD.
One pint sour milk, one pint graham flour, one cup white flour, one-half
cup molasses, one teaspoonful soda. Steam one hour, and brown in oven.
MISS ELLA WILSON.
ORANGE BASKETS.
Make a basket by taking inside out of orange and fill with any kind of
icing you prefer. Makes one nice course.
BRANDY PEACHES.
Four pounds of fruit, four pounds of sugar, one pint of white brandy.
Make syrup of sugar with enough water to dissolve sugar, put fruit in and
let boil five minutes. Remove fruit and boil syrup fifteen minutes, then
add brandy. Put fruit in cans and fill with syrup.
MISS ELLA WILSON.
FRENCH PICKLE.
One peck green tomatoes, eight large onions sliced, sprinkle one cup of
salt through them. Let stand over night. Drain in the morning and boil in
one quart of water, and four quarts of vinegar until tender.
After boiling strain again through colander, then take one gallon
vinegar, two pounds brown sugar, one pound white mustard seed, two
tablespoons grated allspice, two of cloves, two of cinnamon, two of
ginger, two of mustard, one-half of cayenne pepper. Put all together and
boil one hour.
MISS ELLA WILSON.
MAYONNAISE DRESSING.
Yolks of three eggs, one tablespoonful of mustard, one tablespoonful
of sugar, one-tenth teaspoonful cayenne pepper, one teaspoonful salt,
small half-cup vinegar, one pint of oil. Beat yolks and dry ingredients
until light. Add a few drops of oil at a time until thick, then add more
rapidly. Then add vinegar, when done should be very thick. Place on ice
for a few hours. Just before serving add one cup of cream.
MISS ELLA WILSON.
A nice way to dispose of pieces of roast turkey, pork, veal, etc., is to
cut fine, mix with celery, and use Mayonnaise dressing.