A COUNTRY "MOLASSES" PIE

Place in a mixing bowl 3/4 cup flour (generous measure), 1/2 cup

granulated sugar, 1 generous tablespoonful of butter.

Crumble all together with the hands until quite fine. Then to 1/4 cup

of New Orleans (baking) molasses add 1/4 cup of boiling water and 1/4

teaspoonful of soda (saleratus). Beat together the molasses, water and

soda until the mixture is foamy and rises to top of cup. Then pour

into a medium-sized pie-tin, lined with pie crust (the pie-tin should

not be small or the mixture, when baking, will rise over top of pan).

Sprinkle the prepared crumbs thickly over the molasses mixture and

with a spoon distribute the crumbs well through the mixture. Bake in a

moderate oven from 25 to 30 minutes and you will have the

old-fashioned pie your Grandmother used to bake.

When her baking finished, she had dough remaining for an extra crust.

Children always called this "molasses candy pie," as 'twas quite

different from the "molasses cake batter" usually baked in crusts.

A MOCK CHERRY PIE

This pie was composed of 3/4 cup of chopped cranberries, 3/4 cup of

seeded and chopped raisins, 3/4 cup of sugar, 3/4 cup of cold water, 1

tablespoonful of flour, 1 teaspoonful of vanilla all together and bake

with two crusts.

AUNT SARAH'S CUSTARD PIE

Line an agate pie-pan (one used especially for custards two inches in

depth, holding exactly one quart) with a rich pastry. Break five large

eggs in a bowl, heat lightly with an egg-beater and add 1/2 cup of

sugar. Boil 3 cups of sweet milk, pour over the eggs and sugar, add 1

teaspoonful of butter and a pinch of salt, 1/2 teaspoonful of vanilla.

The mixture should fill a one-quart measure. When the custard has

cooled, pour either into the deep pie-pan, lined with pastry, holding

one quart, or into two ordinary pie-tins holding one pint each. Place

the custard pie in a quick oven, that the crust may bake before the

custard soaks into the crust; then allow oven to cool and when the

custard is "set" (which should be in about 35 minutes) remove from the

oven and serve cold. The custard should be the consistency of thick

jelly. Scalding the milk produces a richer custard.

PLAIN RHUBARB PIE

Line a pie-tin with rich crust, skin rhubarb and cut into half-inch

pieces a sufficient quantity to fill 3 cups. Mix together 1 cup of

sugar and 1/4 cup of flour. Place a couple tablespoonfuls of this on

the bottom crust of pie. Mix sugar and flour remaining with 3 cups of

rhubarb and fill the crust. Moisten the edge of crust with water,

place on top crust, press two edges of crust together (having cut

small vents in top crust to allow steam to escape). Bake in a moderate

oven about 30 minutes, when top crust has browned pie should be baked.

MARY'S CREAM PIE

Bake crusts in each of two pie-tins. For filling, 1 pint of milk, 1

generous tablespoonful of corn starch, 2 tablespoonfuls of sugar, 2

yolks of eggs (well beaten), 1 teaspoonful of vanilla. Cook all

together until mixture thickens and when cooled put in the two baked

crusts.

Mix the stiffly beaten whites of two eggs with two tablespoonfuls of

pulverized sugar and spread over cream filling in pies and brown

lightly in oven.

Always prick the lower crust of a pie carefully with a fork to allow

the air to escape; this will prevent blisters forming in the crusts

baked before filling crusts with custards.

APPLE CUSTARD PIE

To 1 cup of hot apple sauce (unsweetened) add a tiny pinch of baking

soda, 1 tablespoonful of butter, 1 cup of sugar, grated rind and juice

of half a lemon or orange, 2 egg yolks, 1/2 cup of sweet cream and 1

large teaspoonful of corn starch. Line a pie-tin with pastry, pour in

this mixture and bake. When the pie has cooled spread over top a

meringue composed of the two stiffly beaten whites of eggs and two

tablespoonfuls of pulverized sugar flavored with a little grated

orange or lemon peel. Brown top of pie in oven.

LEMON PIE WITH CRUMBS

Place in a bowl 1 cup (good measure) of soft, crumbled stale bread.

Pour over this one cup of boiling water, add 1 teaspoonful (good

measure) of butter and beat until smooth, then add 1 cup of sugar, the

grated rind and juice of 1 lemon and the beaten yolks of 2 eggs. This

mixture should measure about 1 pint. Pour into a pie-tin lined with

rich pastry and bake. When cold spread over a meringue made of the

stiffly beaten whites of the 2 eggs and 3 tablespoonfuls of granulated

sugar. Place in the oven until the meringue is a light fawn color and

serve cold.

AUNT SARAH'S BUTTER SCOTCH PIE

Boil together 1 cup brown sugar and 2 tablespoons butter until a soft,

wax-like consistency. Mix together 2 heaping teaspoons flour, yolk of

1 egg and 1 cup of milk. Beat until smooth; stir this into the sugar

and butter mixture and cook until thick. Flavor with lemon or vanilla,

pour into baked crust and spread over top the beaten white of 1 egg to

which has been added tablespoon sugar and brown in oven.

GREEN TOMATO MINCE MEAT

One peck of green tomatoes, chopped fine; 3 lemons, 2 seeded raisins,

5 pounds of granulated sugar, 1 cup of vinegar, 1 teaspoonful of

cloves, 1-1/2 tablespoonfuls of nutmeg, 1 tablespoonful of cinnamon.

Cook tomatoes 3-3/4 hours, then add the other ingredients and cook all

together 30 minutes. A small quantity of grated orange peel, finely

minced citron, cider, brandy or canned fruit juice may be added to

improve the flavor of the mince meat. Fill air-tight jars with the hot

mixture and screw on jar-tops. This mince meat may be prepared in

season when tomatoes are plentiful; is both good and cheap and is a

splendid substitute for old-fashioned mince meat.

ORANGE MERINGUE (A PIE)

Into a bowl grate the yellow outside rind of a large, juicy orange;

add the juice and pulp, but not any of the tough part enclosing

sections. Add 1 tablespoonful of lemon juice, 1 cup of granulated

sugar, which had been beaten to a cream with 2 tablespoonfuls of

butter, the yolks of 3 eggs, 2 large tablespoonfuls of corn starch,

mixed smoothly with a little cold water, and 1 cup of boiling water.

Cook all together until thickened and when cool spread on a rather

large pie-tin, lined with a baked crust of superior pastry. Add to the

stiffly beaten whites of 3 eggs 3 tablespoonfuls of pulverized sugar.

Place meringue over top of pie and place in oven until a light fawn

color.

GRANDMOTHER'S RECIPE FOR "MINCE MEAT"

The day preceding that on which mince meat is to be prepared, boil 5

pounds of beef. To the well-cooked, finely-chopped meat add 10 pounds

of tart apples, chopped into coarse bits; 2 pounds of finely-chopped

suet, 2 pounds of large blue raisins, seeded; 2 pounds of dried,

cleaned currants, 1/2 pound of finely-shaved citron, 2 tablespoonfuls

of cinnamon, 1 tablespoonful of cloves, 1 tablespoonful of grated

nutmeg, 1 small tablespoonful of salt, 1 pint of baking molasses, 1

pint of brandy or cider which had been boiled down. Mix all well

together, add more spices, if liked, also juice of 1 orange or lemon.

Place all ingredients in a large preserving kettle, allow the mixture

to heat through. Fill glass jars, seal and stand away until used. Add

more cider, should it he required, when baking pies.

"TWENTIETH CENTURY" MINCE MEAT

Two pounds lean beef (uncooked), chopped fine, 1/2 pound beef suet,

shredded.

Put the beef and suet in a large stone jar, pour over it 2/3 of a

quart of whiskey. Let stand covered with a lid for a week, then add 2

pounds large, seeded raisins, 2 pounds Sultana raisins, 2 pounds

currants, 1/2 pound citron, juice and grated rind of 2 oranges and of

2 lemons, 1 teaspoonful salt, 1 tablespoon ground cinnamon, 2 grated

nutmegs, 1/2 teaspoon ground allspice, 1 pound sugar. Let stand two

weeks, then it is ready to use. When you wish to bake pies take out as

much of the mince meat as you wish to use and add chopped apples, two

parts of mince meat to one part chopped apples, and add more sugar if

not as sweet as liked. If too thick, add a little sherry wine and

water, mixed. Fill bottom crust with some of the mixture, cover with

top crust and bake. There must be just enough liquor in the jar to

cover the meat, as that preserves it. This seems like a large quantity

of liquor to use, but much of the strength evaporates in baking, so

that only an agreeable flavor remains; that is, to those who like

liquor in mince meat; some people do not. Others there are who think

mince meat not good unless made with something stronger than cider.

Mince pies made by this recipe are excellent. This recipe was given

Mary by a friend, a noted housekeeper and cook.

A "DUTCH" RECIPE FOR PUMPKIN PIE

Line a medium-sized pie-tin with pastry. Cover the crust thickly with

thinly-sliced, uncooked pumpkin, cut in inch lengths. Place on the

pumpkin 1 tablespoonful of syrup molasses, 1 tablespoonful of vinegar,

1 tablespoonful flour and sweeten with sugar to taste, dust over the

top a little ground cinnamon, cloves and nutmeg; cover pie with a top

crust and bake in a moderately hot oven. When baked the pumpkin

filling in the pie should resemble diced citron and the pie have

somewhat the flavor of green tomato pie. (The vinegar may be omitted

and the result be a very good pie.)

MARY'S COCOANUT CUSTARD PIE

Line two medium-sized pie-tins with rich pastry and bake. For the

custard filling: 3 egg yolks, 2 cups granulated sugar, 1 quart of

milk.

Cook all together, then add 1 tablespoonful of corn starch and one of

flour (moistened with a little cold water before adding). Cook all

together until the mixture thickens. Flavor with one teaspoonful of

vanilla. Allow the mixture to cool.

Grate one good-sized cocoanut, mix half of it with the custard and

fill into the two crusts. Spread over the tops of the two pies the

stiffly beaten whites of the three eggs to which you have added a

small quantity of sugar. Over this sprinkle the remaining half of the

grated cocoanut, stand in the oven a few minutes, until top of pie is

lightly browned.

GRAPE PIE

Pulp the grapes. Place pulp in a stew-pan and cook a short time. When

tender mash pulp through a sieve to remove seeds. Add skins to pulp.

Add one scant cup of sugar and rounded teaspoonful of butter. Line a

pie plate with rich pastry, sprinkle over one tablespoonful of flour.

Pour in the grape mixture and sift another tablespoonful of flour over

the top of mixture and cover with a top crust in which vents have been

cut, to allow the steam to escape, and bake in a hot oven. Allow two

small cups of grapes to one pie.

SOUR CHERRY PIE

One quart of cherries, 1/2 cup of flour for juicy sour cherries,

(scant measure of flour), 1-1/2 cups sugar.

Pit the cherries, saving cherry juice. Mix together sugar and flour

and place about 1/3 of this on a pie-tin lined with pastry. Fill with

cherries and juice and sprinkle remaining sugar and flour over. Bake

with an upper crust, having vents cut in to allow steam to escape.

AUNT SARAH'S STRAWBERRY PIE

Make a rich crust, line a pie-tin and fill with clean, hulled

strawberries. Allow one quart to each pie. Sweeten to taste; sprinkle

a generous handful of flour over the berries, having plenty of flour

around the inside edge of pie. Use 1/2 cup of flour all together. Cut

a teaspoonful of butter into small bits over top of berries, cover

with top crust with vents cut in to allow steam to escape, pinch edges

of crust together to prevent juice escaping from pie, and bake.

FLORENDINE PIE

To 2 apples, cooked soft and mashed fine (after having been pared and

cored) add the yolk of one egg (well beaten) one minute before

removing the cooked apple from the range. Then add 1 small cup of

sugar, a piece of butter the size of a hickory nut, 1 teaspoonful of

flour; flavor with either lemon or vanilla. Line a pie-tin with rich

pastry crust. Pour in the mixture and bake in a quick oven. This makes

a delicious old-fashioned dessert.

AUNT SARAH'S CHEESE CAKE

Prepare the following for one cheese cake, to be baked in a pie-tin

lined with pastry crust:

One heaping cup of rich, creamy "smier kase," or cottage cheese, was

placed in a bowl, finely mashed with a spoon until free from lumps.

Then mixed smooth with 2 tablespoonfuls of sweet milk, 1 tablespoonful

of softened butter was added, a pinch of salt, about 3/4 cup of sugar,

1-1/4 table spoonfuls of flour (measure with an ordinary silver

tablespoon). One large egg was beaten into the mixture when it was

smooth and creamy, 1 cup of milk was added. After adding all the

different ingredients the mixture should measure about 3-3/4 cups and

should be very thin. Pour the mixture into a pastry-lined pie-tin.

This is one of the most delicious pies imaginable, if directions given

are closely followed. Bake in a moderately hot oven until cheese

custard is "set" and nicely browned on top, then allow the oven door

to remain open about five minutes before removing the "pie," as I

should call it, but Bucks County farmers' wives, when speaking of

them, invariably say "cheese cakes." Should the housewife possess

"smier kase," _not_ rich and creamy, use instead of the one

tablespoonful of sweet milk, one tablespoonful of sweet cream.

"FRAU SCHMIDT'S" LEMON PIE

Grated yellow rind and juice of one lemon, 1 cup of sugar, 1 cup of

molasses, 1 egg, butter, size of a walnut; 1 tablespoonful of corn

starch, 3/4 cup of water. Cream together the butter, sugar and egg,

add the corn starch moistened with a little cold water, add grated

rind and juice of one lemon, molasses, and lastly add water. Cook all

ingredients together. When cool fill 2 or 3 small pie-tins lined with

rich pastry; cover with top crust and bake.

PICKLES--SPICED CUCUMBERS

24 medium-sized cucumbers.

6 medium-sized onions.

3 red peppers.

3 green peppers.

Pare cucumbers, then cut in inch lengths. Slice onions and peppers

quite thin. Place all in a large earthenware bowl and sprinkle over

about 1/2 cup of table salt; mix all well together, let stand four or

five hours, when place in a colander; cover with a plate and drain off

all the salt water possible or squeeze through a cheese-cloth bag.

Boil together for 10 minutes the following; 1 quart of vinegar, 1

tablespoonful of cloves, 1 teaspoonful of turmeric powder (dissolved

in a little of the vinegar) and 1 scant cup of sugar. Add the

cucumbers, peppers and onions to the hot vinegar. Let come to a boil

and allow all to boil two minutes, then place in sterilised jars and

seal.

MIXED SAUCE TO SERVE WITH MEATS

Yolks of 4 eggs.

1/2 cup sugar.

1 tablespoonful mixed yellow mustard.

1 tablespoonful olive oil.

1 teaspoonful salt.

1 tablespoonful vinegar with flavor of peppers.

Thin with vinegar and boil until thick. Add 1 teaspoonful of grated

horseradish.

To flavor vinegar cover finely-cut green and red peppers with vinegar

and allow all to stand about 24 hours, then strain and use the

vinegar.

PEPPER RELISH

Chop fine 12 sweet red peppers, 12 sweet green peppers and 8 small

onions. Put all in a bowl and cover with boiling water and let stand

five minutes. Drain off, cover again with boiling water and let stand

ten minutes. Then place in an agate colander or muslin bag and let

drain over night. The following morning add 1 quart of good sour

vinegar, 1-1/2 cups sugar, 2 even teaspoonfuls salt and boil 20

minutes. While hot fill air-tight jars. This is excellent.

PICKLED RED CABBAGE

Shred red cabbage, not too fine, and sprinkle liberally with salt.

Stand in a cool place 24 hours. Then press all moisture from the

cabbage, having it as dry as possible; stand the earthen bowl

containing the cabbage in the sun for a couple of hours. Take a

sufficient quantity of vinegar to cover the cabbage. A little water

may be added to the vinegar if too sour. Add 1 cup sugar to a gallon

of vinegar and a small quantity of celery seed, pepper, mace, allspice

and cinnamon. Boil all about five minutes and pour at once over the

cabbage. The hot vinegar will restore the bright red color to the

cabbage. Keep in stone jar.

MUSTARD PICKLES

24 cucumbers, 1 quart of small onions, 6 peppers, 2 heads of

cauliflower, 4 cups of sugar, or less; celery or celery seed, 3 quarts

of good vinegar, 1/2 pound of ground yellow mustard, 1 tablespoonful

turmeric powder, 3/4 cup of flour.

The seeds were removed from the cucumbers and cucumbers were cut in

inch-length pieces, or use a few medium-sized cucumbers cut in several

pieces and some quite small cucumbers. (The quantity of cucumbers when

measured should be the same as if the larger ones had been used.) One

quart of small whole onions, 6 peppers, red, green and yellow, two of

each, cut in small pieces. Place all together in an agate preserving

kettle and let stand in salt water over night. In the morning put on

the range, the vegetables in agate kettle, let boil a few minutes,

then drain well. Take three quarts of good vingar, 4 cups of sugar, if

liked quite sweet; 2 teaspoons of either celery seed or celery cut in

small pieces. Put the vinegar, sugar and celery in a preserving

kettle, stand on stove and let come to a boil; then add the other

ingredients. When boiling have ready a half pound of ground mustard,

3/4 cup of flour, 1 tablespoon of turmeric powder, all mixed to a

smooth paste with a little water. Cook until the mixture thickens. Add

all the other ingredients and boil until tender. Stir frequently to

prevent scorching. Can while hot in glass air-tight jars.

AUNT SARAH'S CUCUMBER PICKLES

Always use the cucumbers which come late in the season for pickles.

Cut small green cucumbers from vine, leaving a half-inch of stem.

Scrub with vegetable brush, place in a bowl and pour over a brine

almost strong enough to float an egg; 3/4 cup of salt to seven cups of

cold water is about the right proportion. Allow them to stand over

night in this brine. Drain off salt water in the morning. Heat a small

quantity of the salt water and pour over small onions which have been

"skinned." Use half the quantity of onions you have of cucumbers, or

less. Allow the onions to stand in hot salt water on back of range a

short time. Heat 1 cup of good sharp cider vinegar, if too sour, add

1/2 cup of water, also add 1 teaspoonful of sugar, a couple of whole

cloves; add cucumbers and onions (drained from salt water, after

piercing each cucumber several times with a silver fork). Place a

layer at a time in an agate stew-pan containing hot vinegar. Allow

them to remain a few minutes until heated through, when fill heated

glass jars with cucumbers and onions; pour hot vinegar over until jars

are quite full. Place rubbers on jars and screw on tops. These pickles

will be found, when jars are opened in six months' time, almost as

crisp and fine as when pickles are prepared, when taken fresh from the

vines in summer. Allow jars to stand 12 hours, when screw down tops

again. Press a knife around the edge of jar tops before standing away

to be sure the jars are perfectly air-tight.

"ROT PFEFFERS" FILLED WITH CABBAGE

Cut the tops from the stem end of twelve sweet (not hot) red peppers

or "rot pfeffers," as Aunt Sarah called them. Carefully remove seeds,

do not break outside shell of peppers. Cut one head of cabbage quite

fine on a slaw-cutter; add to the cabbage 1 even tablespoonful of fine

salt, 2 tablespoonfuls of whole yellow mustard seed (a very small

amount of finely shredded, hot, red pepper may be added if liked quite

peppery). Mix all together thoroughly, fill peppers with this mixture,

pressing it rather tightly into the shells; place tops on pepper

cases, tie down with cord. Place upright in stone jar, in layers;

cover with cold vinegar. If vinegar is very strong add a small

quantity of water. Tie heavy paper over top of jar and stand away in a

cool place until used. These may be kept several months and will still

be good at the end of that time.

AN OLD RECIPE FOR SPICED PICKLES

500 small cucumbers.

2 oz. of allspice.

3 gallons vinegar.

1/4 pound of black pepper.

3 quarts salt.

1 oz cloves.

6 ounces of alum.

Horseradish to flavor.

Add sugar according to strength of vinegar. Place cucumbers and

pieces of horseradish in alternate layers in a stone jar, then put

salt over them and cover with boiling water. Allow pickles to stand 24

hours in this brine, then pour off brine and wash pickles in cold

water. Boil spices and vinegar together and pour over the pickles. In

two weeks they will be ready to use. Pickles made over this recipe are

excellent.

AUNT SARAH'S RECIPE FOR CHILI SAUCE

18 large red tomatoes.

10 medium-sized onions.

10 sweet peppers (green or red).

1 cup sugar.

3 scant tablespoonfuls salt.

1-1/2 cups vinegar (cider vinegar).

Tie in a small cheese cloth bag the following:

1 large teaspoonful whole allspice.

1 large teaspoonful whole cloves.

About the same quantity of stick cinnamon.

Chop tomatoes, onions and peppers rather finely; add vinegar, sugar

and salt and the bag of spices and cook slowly about 2-1/2 hours. Fill

air-tight glass jars with the mixture while hot. This is a

particularly fine recipe of Aunt Sarah's.

This quantity will fill five pint jars. Canned tomatoes may be used

when fresh ones are not available.

TOMATO CATSUP

1-1/2 peck ripe tomatoes, washed and cut in small pieces; also four

large onions, sliced. Stew together until tender enough to mash

through a fine sieve, reject seeds. This quantity of tomato juice

should, when measured, be about four good quarts. Put tomato juice

into a kettle on range, add one pint of vinegar, 1/4 teaspoon cayenne

pepper, 1-1/2 tablespoons sugar, 1-1/2 tablespoons salt; place in a

cheese cloth bag 1 ounce of whole black pepper, 1 ounce whole cloves,

1 ounce allspice, 1 ounce yellow mustard seed and add to catsup. Boil

down one-half. Bottle and seal while boiling hot. Boil bottles and

corks before bottling catsup. Pour melted sealing-wax over corks to

make them air-tight, unless self-sealing bottles are used.

PICKLED BEETS

One cup of sharp vinegar, 1 cup of water, 2 tablespoonfuls of sugar, 8

whole cloves and a pinch of black, and one of red pepper. Heat all

together and pour over beets which have been sliced after being boiled

tender and skins removed, and pack in glass jars which have been

sterilized and if jars are air-tight these keep indefinitely.

MARMALADES, PRESERVES AND CANNED FRUITS

Young housewives, if they would be successful in "doing up fruit,"

should be very particular about sterilizing fruit jars, both tops and

rubbers, before using. Heat the fruit to destroy all germs, then seal

in air-tight jars while fruit is scalding hot. Allow jars of canned

fruit or vegetables to stand until perfectly cold. Then, even should

you think the tops perfectly tight, you will probably be able to give

them another turn. Carefully run the dull edge of a knife blade around

the lower edge of jar cap to cause it to fit tightly. This flattens it

close to the rubber, making it air-tight.

To sterilize jars and tops, place in a pan of cold water, allow water

to come to a boil and stand in hot water one hour.

For making jelly, use fruit, under-ripe. It will jell more easily,

and, not being as sweet as otherwise, will possess a finer flavor. For

jelly use an equal amount of sugar to a pint of juice. The old rule

holds good--a pound of sugar to a pint of juice. Cook fifteen to

twenty minutes. Fruit juice will jell more quickly if the sugar is

heated in the oven before being added.

For preserving fruit, use about 3/4 of a pound of sugar to 1 pound of

fruit and seal in air-tight glass jars.

For canning fruit, use from 1/3 to 1/2 the quantity of sugar that you

have of fruit.

When making jelly, too long cooking turns the mixture into a syrup

that will not jell. Cooking fruit with sugar too long a time causes

fruit to have a strong, disagreeable flavor.

Apples, pears and peaches were pared, cut in quarters and dried at the

farm for Winter use. Sour cherries were pitted, dried and placed in

glass jars, alternately with a sprinkling of granulated sugar. Pieces

of sassafras root were always placed with dried apples, peaches, etc.

"FRAU" SCHMIDT'S RECIPE FOR APPLE BUTTER

For this excellent apple butter take 5 gallons of cider, 1 bucket of

"Schnitz" (sweet apples were always used for the "Schnitz"), 2-1/2

pounds of brown sugar and 1 ounce of allspice. The cider should be

boiled down to one-half the original quantity before adding the

apples, which had been pared and cored. Cider for apple butter was

made from sweet apples usually, but if made from sour apples 4 pounds

of sugar should be used. The apple butter should be stirred

constantly. When cooked sufficiently, the apple butter should look

clear and be thick as marmalade and the cider should not separate from

the apple butter. Frau Schmidt always used "Paradise" apples in

preference to any other variety of apple for apple butter.

CRANBERRY SAUCE

A delicious cranberry sauce, or jelly, was prepared by "Aunt Sarah" in

the following manner: Carefully pick over and wash 1 quart of

cranberries, place in a stew-pan with 2 cups of water; cook quickly a

few moments over a hot fire until berries burst open, then crush with

a potato-masher. Press through a fine sieve or a fruit press,

rejecting skin and seeds. Add 1 pound of sugar to the strained pulp in

the stew-pan. Return to the fire and cook two or three minutes only.

Long, slow cooking destroys the fine flavor of the berry, as does

brown sugar. Pour into a bowl, or mold, and place on ice, or stand in

a cool place to become cold before serving, as an accompaniment to

roast turkey, chicken or deviled oysters.

PRESERVED "YELLOW GROUND CHERRIES"

Remove the gossamer-like covering from small yellow "ground cherries"

and place on range in a stew-pan with sugar. (Three-fourths of a pound

of sugar to one pound of fruit.) Cook slowly about 20 minutes, until

the fruit looks clear and syrup is thick as honey. Seal in pint jars.

These cherries, which grow abundantly in many town and country gardens

without being cultivated, make a delicious preserve and a very

appetizing pie may be made from them also.

Aunt Sarah said she preferred these preserved cherries to

strawberries.

Frau Schmidt preferred the larger "purple" ground cherries, which,

when preserved, greatly resembled "Guava" jelly in flavor.

"WUNDERSELDA" MARMALADE

This was composed of 2 quarts of the pulp and juice combined of ripe

Kieffer pears, which had been pared and cored, (Measured after being

run through a food chopper.) The grated yellow rind and juice of five

medium-sized tart oranges, and 6-1/2 cups granulated sugar. Cook all

together about forty minutes, until a clear amber colored marmalade.

Watch closely and stir frequently, as the mixture scorches easily.

This quantity will fill about twenty small jelly tumblers. If the

marmalade is to be kept some time, it should be put into air-tight

glass jars.

The recipe for this delicious jam was original with the Professor's

wife, and Fritz Schmidt, being particularly fond of the confection,

gave it the name "Wunderselda," as he said "'twas not 'served often.'"

AUNT SARAH'S SPICED PEARS

Bartlett pears may be used, pared and cut in halves and core and seeds

removed, or small sweet Seckel pears may be pared. Left whole, allow

stems to remain, weigh, and to 7 pounds of either variety of pear take

one pint of good cider vinegar, 3 pounds granulated sugar, a small

cheese cloth bag containing several tablespoonfuls of whole cloves and

the same amount of stick cinnamon, broken in pieces; all were placed

in a preserving kettle and allowed to come to a boil. Then the pears

were added and cooked until tender. The fruit will look clear when

cooked sufficiently. Remove from the hot syrup with a perforated

spoon. Fill pint glass jars with the fruit. Stand jars in a warm oven

while boiling syrup until thick as honey. Pour over fruit, in jars,

and seal while hot.

PEACH MARMALADE

Thinly pare ripe peaches. Cut in quarters and remove pits. Place

peaches in a preserving kettle with 1/2 cup of water; heat slowly,

stirring occasionally. When fruit has become tender mash not too fine

and to every three pounds of peaches (weighed before being cooked)

allow 1-1/2 pounds of granulated sugar. Cook sugar and fruit together

about three-quarters of an hour, stirring frequently, until marmalade

looks clear. Place in pint glass, air-tight jars. Aunt Sarah always

preferred the "Morris White," a small, fine flavored, white peach,

which ripened quite late in the fall, to any other variety from which

to make preserves and marmalade.

AUNT SARAH'S GINGER PEARS

4 pounds of fruit.

2 lemons.

1/4 pound of ginger root.

4 pounds of sugar.

1 cup water.

Use a hard, solid pear, not over ripe. Pare and core the fruit and cut

into thin slivers. Use juice of lemons and cut the lemon rind into

long, thin strips. Place all together in preserving kettle and cook

slowly one hour, or until the fruit looks clear. Should the juice of

fruit not be thick as honey, remove fruit and cook syrup a short time,

then add fruit to the syrup. When heated through, place in pint jars

and seal. This quantity will fill four pint jars and is a delicious

preserve.

PEAR AND PINEAPPLE MARMALADE

2 ripe pineapples,

4 quarts Kieffer pears.

4 pounds granulated sugar.

Both pears and pineapples should be pared and eyes removed from the

latter. All the fruit should be run through food-chopper using all the

juice from fruit. Mix sugar with fruit and juice and cook, stirring

constantly until thick and clear. (Watch closely, as this scorches

easily if allowed to stand a minute without stirring.) Pour into glass

pint jars and seal while hot. Any variety of pear may be used, but a

rather hard, solid pear is to be preferred. A recipe given Mary which

she found delicious.

GRAPE BUTTER

Separate pulp and skins of grapes. Allow pulp to simmer until tender,

then mash through a sieve and reject seeds. Add pulp to skins. Take

1/2 pound of sugar to one pound of fruit. Cook until thick, seal in

air-tight jars.

CANNED SOUR CHERRIES FOR PIES

Pit cherries and cover with cold water and let stand over night. Drain

in the morning. To 6 heaping cups of pitted cherries take 2 level cups

of sugar, 1/2 cup water. Put all together into stew-pan on range, cook

a short time, then add 1 teaspoonful of corn starch mixed with a

little cold water and stir well through the cherries; let come to a

boil, put in jars and seal. This quantity fills five pint jars. This

is the way one country housekeeper taught Mary to can common _sour_

cherries for pies and she thought them fine.

CANDIED ORANGE PEEL

Cut orange peel in long, narrow strips, cover with cold water and boil

20 minutes. Pour off water, cover with cold water and boil another 20

minutes, then drain and take equal weight of peel and sugar. Let

simmer 1 hour, then dip slices in granulated sugar. Stand aside to

cool.

AUNT SARAH'S "CHERRY MARMALADE"

Pitted, red sour cherries were weighed, put through food-chopper, and

to each pound of cherries and juice add 3/4 pound of granulated sugar.

Cook about 25 minutes until syrup is thick and fruit looks clear. Fill

marmalade pots, cover with parafine when cool, or use pint glass jars

and seal. One is sure of fruit keeping if placed in air-tight jars.

AUNT SARAH'S QUINCE HONEY

Pour 1 quart of water, good measure, in an agate stew-pan on the range

with three pounds of granulated sugar. When boiling add 3 large,

grated quinces, after paring them. Grate all but the core of quinces.

Boil from 20 to 25 minutes, until it looks clear. Pour into tumblers.

When cold, cover and stand away until used.

PICKLED PEACHES

Twelve pounds of peaches, 1 quart of vinegar, 3 pounds brown sugar.

Rub the fuzz from the peaches. Do not pare them. Stick half a dozen

whole cloves in each peach. Add spices to taste, stick-cinnamon, whole

doves and mace. Put spices in a small cheese cloth bag and do not

remove the bag, containing spices, when putting away the peaches.

Scald sugar, vinegar and spices together and pour over the peaches.

Cover closely and stand away. Do this twice, one day between. The

third time place all together in a preserving kettle. Cook a few

minutes, then place fruit in jars, about three-quarters filled. Boil

down the syrup until about one-quarter has boiled away, pour over the

peaches, hot, and seal in air-tight jars. This is an old and very good

recipe used by "Aunt Sarah" many years.

CURRANT JELLY

Always pick currants for jelly before they are "dead ripe," and never

directly after a shower of rain. Wash and pick over and stem currants.

Place in a preserving kettle five pounds of currants and 1/2 cup of

water; stir until heated through then mash with a potato masher. Turn

into a jelly bag, allow drip, and to every pint of currant juice add

one pound of granulated sugar; return to preserving kettle. Boil

twenty minutes, skim carefully, pour into jelly glasses. When cold

cover tops of glasses with melted parafine.

PINEAPPLE HONEY

Pineapple honey was made in a similar manner to quince honey, using

one large grated pineapple to one quart of cold water and three pounds

of sugar. Boil 20 minutes.

PRESERVED PINEAPPLE

Pare the pineapples, run through a food chopper, weigh fruit, and to

every pound of fruit add three-quarters of a pound of sugar. Mix sugar

and fruit together and stand in a cool place over night. In the

morning cook until fruit is tender and syrup clear; skim top of fruit

carefully; fill jars and seal.

GRAPE CONSERVE

Wash and drain ten pounds of ripe grapes, separate the skins from the

pulp, stew pulp until soft, mash through a sieve, reject seeds.

Place pulp and skins in a preserving kettle, add a half pound of

seeded raisins and juice and pulp of 4 oranges. Measure and add to

every quart of this 3/4 of a quart of sugar. Cook slowly, until the

consistency of jam. A cup of coarsely-chopped walnut meats may be

added, if liked, a few minutes before removing jam from the range.

Fill pint jars and seal.

MARY'S RECIPE FOR RHUBARB JAM

Skin and cut enough rhubarb in half-inch pieces to weigh three pounds.

Add 1/2 cup cold water and 2 pounds of granulated sugar, and the

grated yellow rind and juice of 2 large oranges. Cook all together,

stirring occasionally to prevent scorching, a half hour, or until

clear. This is a delicious jam.

APPLE SAUCE

When making apple sauce, cut good, tart apples in halves after paring

them, cut out the cores, then cook, quickly as possible, in half

enough boiling water to cover them. Cover the stew-pan closely. This

causes them to cook more quickly, and not change color. Watch

carefully that they do not scorch. When apples are tender, turn into

sieve. Should the apples be quite juicy and the water drained from the

apples measure a half pint, add a half pound of sugar, cook 15 or 20

minutes, until it jells, and you have a glass of clear, amber-colored

jelly. Add 1 teaspoonful of butter and sugar to taste to the apple

sauce, which has been mashed through the sieve. Apple sauce made thus

should be almost the color of the apples before cooking. If the apple

sauce is not liked thick, add some of the strained apple juice instead

of making jelly; as some apples contain more juice than others.

RHUBARB MARMALADE (AS FRAU SCHMIDT MADE IT)

Cut rhubarb into small pieces, put in stew-pan with just enough water

to prevent sticking fast. When cooked tender, mash fine with potato

masher, and to three cups of rhubarb, measured before stewing, add 1

cup of granulated sugar, also 1 dozen almonds which had been blanched

and cut as fine as possible, and stewed until tender, then added to

hot rhubarb and sugar. Cook all together a short time. Serve either

hot or cold. A large quantity may be canned for Winter use.

The addition of almonds gave the marmalade a delicious flavor A good

marmalade may be made by adding the juice and thinly shaved outside

peel of several lemons to rhubarb. Put all together in kettle on range

with sugar. Cook over a slow fire until proper consistency. Turn into

jars and leave uncovered until day following, when cover and seal

air-tight.

GRAPE FRUIT MARMALADE

For this marmalade take 1 large grape fruit, 2 large oranges and 1

lemon. After thoroughly washing the outside of fruit, slice all as

thinly as possible, rejecting the seeds. Measure and add three times

as much water as you have fruit. Let all stand over night. The next

morning boil 15 minutes, stand over night again, in a large bowl or

agate preserving kettle. The next morning add 1 pound (scant measure)

of sugar to each pint of the mixture and boil until it jells. This is

delicious if you do not object to the slightly bitter taste of the

grape fruit. Put in tumblers, cover closely with paraffin. This

quantity should fill 22 tumblers, if a large grape fruit is used.

ORANGE MARMALADE

Slice whole oranges very thin and cut in short pieces after washing

them. Save the seeds. To each pound of sliced oranges add 3 pints of

cold water and let stand 24 hours. Then boil all together until the

chipped rinds are tender. All the seeds should be put in a muslin bag

and boiled with the oranges. Allow all to stand together until next

day, then remove the bag of seeds, and to every pound of boiled fruit

add a half pound of sugar. Boil continuously, stirring all the time,

until the chips are quite clear and the syrup thick as honey on being

dropped on a cold dish. The grated rind and juice of 2 lemons will

improve the taste of marmalade if added at last boiling. When cooked

sufficiently the marmalade should be clear. Pour at once into glass

jars and cover closely.

CHERRY RELISH

After sour cherries have been pitted, weigh them and cover with

vinegar and let stand 24 hours. Take from the vinegar and drain well,

then put into stone crocks in layers, with sugar, allowing 1 pound of

sugar to 1 pound of cherries. Stir twice each day for ten days, then

fill air-tight jars and put away for Winter use. These are an

excellent accompaniment to a roast of meat.

CANNED PEACHES

When canning peaches make a syrup composed of 1 cup of sugar to 2 cups

of water.

Place in preserving kettle and when sugar has dissolved cook thinly

pared peaches, either sliced or cut in halves, in the hot syrup until

clear, watching closely that they do not cook too soft. Place

carefully in glass jars, pour hot syrup over and seal in jars.

Aunt Sarah also, occasionally, used a wash-boiler in which to can

fruit. She placed in it a rack made of small wooden strips to prevent

the jars resting on the bottom of the boiler; filled the jars with

uncooked fruit or vegetables, poured over the jars of fruit hot syrup

and over the vegetables poured water, placed the jars, uncovered, in

the boiler; water should cover about half the height of jars. Boil

until contents of jars are cooked, add boiling syrup to fill fruit

jars and screw the tops on tightly.

PEAR CONSERVE

Use 5 pounds of pears, not too soft or over-ripe, cut like dice. Cover

with water and boil until tender, then add 5 pounds of sugar. Peel 2

oranges, cut in dice the night before using; let diced orange peel

stand, covered with cold water until morning. Then cook until orange

peel is tender. Add this to the juice and pulp of the two oranges. Add

one pound of seeded raisins and cook all together until thick honey.

Put in glass jars and seal.

LEMON HONEY

The juice of 3 lemons, mixed with 3 cups of sugar. Add 3 eggs,

beating 1 in at a time. Add 2 cups of water and 2 tablespoonfuls of

butter. Cook all together 20 minute, until thick as honey.

CANNED STRING BEANS

Aunt Sarah used no preservative when canning beans. She gathered the

beans when quite small and tender, no thicker than an ordinary

lead-pencil, washed them thoroughly, cut off ends and packed them into

quart glass jars, filled to overflowing with cold water. Placed jar

tops on lightly, and stood them in wash boiler in the bottom of which

several boards had been placed. Filled wash boiler with luke warm

water about two-thirds as high as tops of jars, cooked continuously

three to four hours after water commenced to boil. Then carefully

lifted jars from wash boiler, added boiling water to fill jars to

overflowing, screwed on cover and let stand until perfectly cold, when

give jar tops another turn with the hand when they should be

air-tight. A good plan is to run the dull edge of a knife around the

outer edge of the jar to be sure it fits close to the rubber, and will

not admit air. Beans canned in this manner should keep indefinitely.

PRESERVED "GERMAN PRUNES" OR PLUMS

After washing fruit, piece each plum several times with a silver fork,

if plums be preserved whole. This is not necessary if pits are

removed. Weigh fruit and to each pound of plums take about 3/4 pound

of granulated sugar. Place alternate layers of plums and sugar in a

preserving kettle, stand on the back of range three or four hours,

until sugar has dissolved, then draw kettle containing sugar and plums

to front of range and boil 20 minutes. Remove scum which arises on top

of boiling syrup. Place plums in glass jars, pour boiling syrup over

and seal.

A good rule is about four pounds of sugar to five pounds of plums.

Should plums cook soft in less than 20 minutes, take from syrup with a

perforated skimmer, place in jars and cook syrup until as thick as

honey; then pour over fruit and seal up jars.

BUCKS COUNTY APPLE BUTTER

A genuine old-fashioned recipe for apple butter, as "Aunt Sarah" made

it at the farm. A large kettle holding about five gallons was filled

with sweet cider. This cider was boiled down to half the quantity. The

apple butter was cooked over a wood fire, out of doors. The cider was

usually boiled down the day before making the apple butter, as the

whole process was quite a lengthy one. Fill the kettle holding the

cider with apples, which should have been pared and cored the night

before at what country folks call an "apple bee," the neighbors

assisting to expedite the work. The apples should be put on to cook as

early in the morning as possible and cooked slowly over not too hot a

fire, being stirred constantly with a long-handled "stirrer" with

small perforated piece of wood on one end. There is great danger of

the apple butter burning if not carefully watched and constantly

stirred. An extra pot of boiling cider was kept near, to add to the

apple butter as the cider boiled away. If cooked slowly, a whole day

or longer will be consumed in cooking. When the apple butter had

almost finished cooking, about the last hour, sweeten to taste with

sugar (brown sugar was frequently used). Spices destroy the true apple

flavor, although Aunt Sarah used sassafras root, dug from the near-by

woods, for flavoring her apple butter, and it was unexcelled. The

apple butter, when cooked sufficiently, should be a dark rich color,

and thick like marmalade, and the cider should not separate from it

when a small quantity is tested on a saucer. An old recipe at the farm

called for 32 gallons of cider to 8 buckets of cider apples, and to 40

gallons of apple butter 50 pounds of sugar were used. Pour the apple

butter in small crocks used for this purpose. Cover the top of crocks

with paper, place in dry, cool store-room, and the apple butter will

keep several years. In olden times sweet apples were used for apple

butter, boiled in sweet cider, then no sugar was necessary. Small

brown, earthen pots were used to keep this apple butter in, it being

only necessary to tie paper over the top. Dozens of these pots, filled

with apple butter, might have been seen in Aunt Sarah's store-room at

the farm at one time.

CANNED TOMATOES

When canning red tomatoes select those which ripen early in the

season, as those which ripen later are usually not as sweet. Wash the

tomatoes, pour scalding water over, allow them to stand a short time,

when skins may be easily removed. Cut tomatoes in several pieces,

place over fire in porcelain-lined preserving kettle and cook about 25

minutes, or until an orange-colored scum rises to the top. Fill

perfectly clean sterilised jars with the hot tomatoes fill quickly

before they cool. Place rubber and top on jar, and when jars have

become perfectly cold (although they may, apparently, have been

perfectly air-tight), the tops should be given another turn before

standing away for the Winter; failing to do this has frequently been

the cause of inexperienced housewives' ill success when canning

tomatoes. Also run the dull edge of a knife blade carefully around the

top of jar, pressing down the outer edge and causing it to fit more

closely. Aunt Sarah seldom lost a jar of canned tomatoes, and they

were as fine flavored as if freshly picked from the vines. She was

very particular about using only new tops and rubbers for her jars

when canning tomatoes. If the wise housewife takes these precautions,

her canned tomatoes should keep indefinitely. Aunt Sarah allowed her

jars of tomatoes to stand until the day following that on which the

tomatoes were canned, to be positively sure they were cold, before

giving the tops a final turn. Stand away in a dark closet.

EUCHERED PEACHES

Twelve pounds of pared peaches (do not remove pits), 6 pounds of sugar

and 1 gill of vinegar boiled together a few minutes, drop peaches into

this syrup and cook until heated through, when place peaches in

air-tight jars, pour hot syrup over and seal.

AUNT SARAH'S METHOD OF CANNING CORN

Three quarts of sweet corn cut from the cob, 1 cup of sugar 3/4 cup of

salt and 1 pint of cold water. Place these ingredients together in a

large bowl; do this early in the morning and allow to stand until noon

of the same day; then place all together in a preserving kettle on the

range and cook twenty minutes. Fill glass jars which have been

sterilized. The work of filling should be done as expeditiously as

possible; be particular to have jar-tops screwed on tightly. When jars

have become cool give tops another turn, to be positive they are

air-tight before putting away for the Winter. When preparing this

canned corn for the table, drain all liquid from the corn when taken

from the can, pour cold water over and allow to stand a short time on

the range until luke-warm. Drain and if not _too_ salt, add a small

quantity of fresh water, cook a few minutes, season with butter, add a

couple tablespoonfuls of sweet milk; serve when hot. This canned corn

possesses the flavor of corn freshly cut from the cob. Sarah Landis

had used this recipe for years and 'twas seldom she lost a can.

DRIED SWEET CORN

In season when ears of sweet corn are at their best for cooking

purposes, boil double the quantity necessary for one meal, cut off

kernels and carefully scrape remaining pulp from cob. Spread on agate

pans, place in a hot oven a short time (watch closely) and allow it to

remain in a cooled oven over night to dry. When perfectly dry place in

bags for use later in the season.

When the housewife wishes to prepare dried corn for the table, one cup

of the dried corn should be covered with cold water and allowed to

stand until the following day, when place in a stew-pan on the range

and simmer slowly several hours; add 1/2 teaspoonful of sugar, 1

tablespoonful of butter, salt and pepper. This corn Aunt Sarah

considered sweeter and more wholesome than canned corn and she said

"No preservatives were used in keeping it."

When chestnuts were gathered in the fall of the year, at the farm,

they were shelled as soon as gathered, then dried and stored away for

use in the Winter. Aunt Sarah frequently cooked together an equal

amount of chestnuts and dried corn; the combination was excellent. The

chestnuts were soaked in cold water over night.

The brown skin of the chestnuts may be readily removed after being

covered with boiling water a short time.

PRESERVED CHERRIES

Aunt Sarah's preserved cherries were fine, and this was her way of

preparing them: She used 1 pound of granulated sugar to 1 quart of

pitted cherries. She placed the pitted cherries on a large platter and

sprinkled the sugar over them. She allowed them to stand several hours

until the cherries and sugar formed a syrup on platter. She then put

cherries, sugar and juice all together in a preserving kettle, set on

range, and cooked 10 minutes. She then skimmed out the cherries and

boiled the syrup 10 minutes longer, then returned the cherries to

syrup. Let come to a boil. She then removed the kettle from the fire,

spread all on a platter and let it stand in the hot sun two successive

days, then put in glass air-tight jars or in tumblers and covered with

paraffin. A combination of cherries and strawberries preserved

together is fine, and, strange to say, the flavor of strawberries

predominates.

A fine flavored preserve is also made from a combination of cherries

and pineapple.

FROZEN DESSERTS--AUNT SARAH'S FROZEN "FRUIT CUSTARD"

One tablespoonful of granulated gelatine soaked in enough milk to

cover. Place 2 cups of sugar and 3/4 cup of milk in a stew-pan on the

range and boil until it spins a thread; that is, when a little of the

syrup is a thread-like consistency when dripped from a spoon. Allow it

to cool. Add dissolved gelatine and 1 quart of sweet cream. One box of

strawberries, or the same amount of any fruit liked, may be added to

the mixture; freeze as ordinary ice cream.

This dessert as prepared by Aunt Sarah was delicious as any ice cream

and was used by her more frequently than any other recipe for a frozen

dessert.

SHERBET

Frau Schmidt gave Mary this simple recipe for making any variety of

sherbet:

2 cups of sugar, 1 tablespoonful of flour, mixed with the sugar and

boiled with 1 quart of water; when cold, add 1 quart of any variety of

fruit.

Freeze in same manner as when making ice cream.

ICE CREAM--A SIMPLE RECIPE GIVEN MARY

When preparing this ice cream Mary used the following: Three cups of

cream and 1 cup of milk, 1 egg and 1 cup of pulverized sugar (were

beaten together until light and creamy). This, with 1 teaspoonful of

vanilla flavoring, was added to the milk and cream. The cream should

be scalded in warm weather. The egg and sugar should then be added to

the scalded milk and cream, stirring them well together. When the

mixture has cooled, strain it into the can of the freezer. Three

measures of cracked ice to one of salt should be used. The ice and

salt, well-mixed, were packed around the freezer. The crank was turned

very slowly the first ten minutes, until the mixture had thickened,

when it was turned more rapidly until the mixture was frozen.

FRAU SCHMIDT'S ICE CREAM

This recipe for ice cream is simple and the ice cream is good. A

boiled custard was prepared, consisting of 1 quart of milk, 4 eggs,

between 3 and 4 cups of granulated sugar. When the custard coated the

spoon she considered it cooked sufficiently. Removed from the fire.

When cold she beat into the custard 1 quart of rich cream and 1

teaspoonful of vanilla, turned the mixture into the freezer, packed

outside tub with ice and salt. It was frozen in the ordinary manner.

MAPLE PARFAIT

For this rich, frozen dessert Mary beat 4 eggs lightly, poured slowly

over them 1 cup of hot maple syrup, cooked in a double boiler,

stirring until very thick. She strained it, and when cold added 1

pint of cream. She beat all together, poured into a mold, packed the

mold in ice and salt, and allowed it to stand 3 hours. This is a very

rich frozen dessert, too rich to be served alone. It should be served

with lemon sherbet or frozen custard with a lemon flavoring, as it is

better served with a dessert less rich and sweet.

ICE CREAM MADE BY BEATING WITH PADDLE

This recipe for a delicious and easily prepared ice cream was given

Mary by a friend living in Philadelphia and is not original. She found

the ice cream excellent and after having tried the recipe used no

other. A custard was made of 1 quart of scalded milk, 6 eggs, 3 cups

of sugar. The eggs were beaten light, then sugar was added, then the

hot milk was poured over and all beaten together. She put all in a

double boiler and stirred about ten minutes, until thick and creamy. A

small pinch of soda was added to prevent curdling. When the custard

was perfectly cold she stirred in three cups of sweet, cold cream,

flavored with either vanilla or almond flavoring, and beat all

together five minutes, then turned the mixture into the freezer,

packed well with pounded ice and coarse salt. She covered the freezer

with the ice and salt and threw a heavy piece of old carpet or burlap

over the freezer to exclude the air. She let it stand one hour, then

carefully opened the can containing the cream, not allowing any salt

to get in the can. With a long, thin-handled knife she scraped down

the frozen custard from the sides of the freezer, and with a thin

wooden paddle beat it hard and fast for about five minutes. This made

the cream fine and smooth. Any fruit may now be added, and should be

mixed in before the cream is covered. The cream should be beaten as

quickly as possible and covered as soon as the fruit has been added.

Aunt Sarah usually made peach ice cream when peaches were in season.

Fine ripe peaches were pared and pitted, then finely mashed, 2 small

cups of sugar being added to a pint of mashed peaches. She allowed the

peach mixture to stand one hour before adding to the beaten cream.

When the mashed peaches had been added to the cream, she fastened the

lid and drained off part of the water in outer vessel, packed more ice

and salt about the can in the freezer, placed a weight on top to hold

it down, covered closely with a piece of old carpet to exclude the

air, left it stand three or four hours. The beating was all the labor

required. The dasher or crank was not turned at all when making the

ice cream, and when frozen it was delicious.

Mary was told by her Aunt of a friend in a small town, with a

reputation for serving delicious ice cream, who always made ice cream

by beating with a paddle, instead of making it by turning a crank in a

freezer.

AUNT SARAH'S RECIPE FOR FROZEN CUSTARD

One quart of rich, sweet milk, 2 tablespoons of corn starch, 4 eggs, 1

cup of sugar, small tablespoon of vanilla. Cook the milk in a double

boiler, moisten corn starch with a little milk. Stir it into the hot

milk until it begins to thicken. Beat sugar and eggs together until

creamy, add to the hot milk, cook a minute, remove from fire, add the

vanilla, and when cool freeze. Crush the ice into small pieces, for

the finer the ice the quicker the custard will freeze, then mix the

ice with a fourth of the quantity of coarse rock salt, about 10 pounds

ice and 2 pounds salt will be required to pack sides and cover top of

a four-quart freezer. Place can in tub, mix and fill in ice and salt

around the can, turn the crank very slowly until the mixture is

thoroughly chilled. Keep hole in top of tub open. When mixture is

cold, turn steadily until it turns rather hard. When custard is

frozen, take out inside paddle, close the freezer, run off the salt

water, repack and allow to stand several hours. At the end of that

time it is ready to serve.

PINEAPPLE CREAM

This is a delicious dessert, taught Mary by Aunt Sarah. She used 1

quart sweet cream, 1-1/2 cups sugar, beaten together. It was frozen in

an ice cream freezer. She then pared and cut the eyes from one ripe

pineapple and flaked the pineapple into small pieces with a silver

fork, sprinkled sugar over and let it stand until sugar dissolved. She

then stirred this into the frozen cream and added also the beaten

white of one egg. Packed ice and salt around freezer and allowed it to

stand several hours before using. Mary's Aunt always cooked pineapple

or used canned pineapple with a rich syrup when adding fruit before

the cream was frozen.

MARY'S RECIPE FOR PEACH CREAM

Mary made ice cream when peaches were plentiful; she used 1 quart of

sweet cream, sweetened to taste (about 2 cups sugar) and 2 quarts of

ripe peaches mashed and sweetened before adding to cream. Freeze in

ordinary manner. If peaches were not fine flavored, she added a little

almond flavoring.

LEMON SHERBET

This is the way Frau Schmidt taught Mary to make this dessert. She

used for the purpose 1 quart of water, 5 lemons, 2 tablespoons

gelatine, 2 large cups sugar. She soaked the gelatine in about 1 cup

of water. She squeezed out the juice of lemons, rejecting seeds and

pulp. She allowed a cup of water out of the quart to soak the

gelatine. This mixture was put in an ice cream freezer and frozen.

FRAU SCHMIDT'S FROZEN CUSTARD

1-1/2 quarts milk.

2 cups sugar.

5 eggs.

2-1/2 tablespoonfuls of flour.

Scald the milk in a double boiler. Moisten flour (she preferred

_flour_ to corn starch for this purpose) with a small quantity of cold

milk, and stir into the scalded milk. Beat together egg yolks and

sugar until light and creamy, then add the stiffly beaten whites of

eggs and stir all into the boiling milk. Cool thoroughly, flavor with

vanilla and freeze as you would ice cream. When partly frozen crushed

strawberries or peaches may be added in season. A little more sugar

should then be added to the fruit, making a dessert almost equal to

ice cream. In Winter one cup of dried currants may be added, also one

tablespoonful of sherry wine, if liked.

CARAMEL ICE CREAM

Scald one pint of sweet milk in a double boiler. Stir into it one cup

of sugar and one rounded tablespoonful of flour, which had been mixed

smoothly with a small quantity of the milk before scalding. Add two

eggs which had been beaten together until light and creamy. At the

same time the milk was being scalded, a fry-pan containing one cup of

granulated sugar was placed on the range; this should be watched

carefully, on account of its liability to scorch. When sugar has

melted it will be brown in color and liquid, like molasses, and should

then be thoroughly mixed with the foundation custard. Cook the whole

mixture ten minutes and stand aside to cool; when perfectly cold add a

pinch of salt, one quart of sweet cream, and freeze in the ordinary

manner.

CHERRY SHERBET

Aunt Sarah taught Mary to prepare this cheap and easily made dessert

of the various berries and fruits as they ripened. Currants,

strawberries, raspberries and cherries were used. They were all

delicious and quickly prepared. The ice for freezing was obtained from

a near-by creamery. The cherries used for this were not the common,

sour pie cherries, so plentiful usually on many "Bucks County Farms,"

but a fine, large, red cherry, not very sour. When about to prepare

cherry sherbet, Mary placed over the fire a stew-pan containing 1

quart of boiling water and 1 pound of granulated sugar. Boiled this

together 12 minutes. She added 1 tablespoonful of granulated gelatine

which had been dissolved in a very little cold water. When the syrup

had cooled, she added the juice of half a lemon and 1 quart of pitted

cherries, mixed all together. Poured it in the ice cream freezer,

packed around well with coarse salt and pounded ice. She used 1 part

salt to 3 parts ice. She turned the crank slowly at first, allowed it

to stand a few minutes, then increased the speed. When the mixture was

firm she removed the dasher. She allowed the water to remain with the

ice and salt, as the ice-cold water helped to freeze it. She filled in

ice and salt around the can in the freezer and on top of the can;

covered the top of the freezer with a piece of old carpet and allowed

it to stand a couple of hours, when it was ready to serve. Almost any

fruit or fruit juice, either fresh or canned, may be made into a

delicious dessert by this rule.

One quart of boiling water and 1 pound of sugar boiled together to

form a syrup, then add 1 quart of juice or fruit and juice to measure

exactly one quart. Mix together according to directions and freeze.

GRAPE SHERBET

Grape sherbet was made in this manner: The grapes were washed, picked

from the stems and placed in a stew-pan over the fire. When hot remove

from the fire and mash with a potato-masher and strain through a jelly

bag, as if preparing to make jelly. Boil together 1 pound of

granulated sugar and 1 quart of water, about 12 minutes. While hot add

1 pint of grape juice and 1 teaspoonful of granulated gelatine, which

had been dissolved in a very little cold water, to the hot syrup. When

the mixture was partly frozen add the stiffly beaten white of 1 egg

and 1 tablespoonful of pulverized sugar, beaten together. All were

stirred together, covered and stood away until cold. Then placed in a

freezer, iced as for ice cream, and frozen in the same manner as for

cherry sherbet. The juice of all berries or fruits may be extracted in

the same manner as that of grapes.

WINES AND SYRUPS--UNFERMENTED GRAPE JUICE

To 6 pounds of stemmed Concord grapes add 1 quart of water, allow them

to simmer on range until grapes have become soft. Strain through a

piece of cheese-cloth, being careful to press only the juice through,

not the pulp of the grapes. Return the grape juice to the preserving

kettle and add 3/4 of a pound of sugar. Allow the juice to just

commence to boil, as cooking too long a time spoils the flavor of the

juice. Bottle at once, while juice is hot. Bottles must be sterilized

and air-tight if you expect grape juice to keep. Cover corks with

sealing wax.

VINEGAR MADE FROM STRAWBERRIES

"Aunt Sarah" Landis possessed the very finest flavored vinegar for

cooking purposes, and this is the way it was made. She having a very

plentiful crop of fine strawberries one season, put 6 quarts of very

ripe, mashed strawberries in a five-gallon crock, filled the crock

with water, covered the top with cheese-cloth and allowed it to stand

in a warm place about one week, when it was strained, poured into jugs

and placed in the cellar, where it remained six months, perhaps

longer, when it became very sharp and sour, and had very much the

appearance of white wine with a particularly fine flavor. This was not

used as a beverage, but as a substitute for cider in cooking.

BOILED CIDER FOR MINCE PIES

In Autumn, when cider was cheap and plentiful on the farm, 3 quarts of

cider was boiled down to one, or, in this proportion, for use in mince

meat during the Winter. A quantity prepared in this manner, poured

while hot in air-tight jars, will keep indefinitely.

LEMON SYRUP

Boil two cups of granulated sugar and one cup of water together for a

few minutes until the sugar is dissolved, then add the juice of six

well-scrubbed, medium-sized lemons; let come to a boil and add the

grated yellow rind of three of the lemons. Be careful not to use any

of the white skin of the lemons, which is bitter. Put in air-tight

glass jars. This quantity fills one pint jar. A couple tablespoonfuls

added to a tumbler partly filled with water and chipped ice makes a

delicious and quickly prepared drink on a hot day.

EGG NOGG

Add to the stiffly beaten white of one egg the slightly beaten yolk

of egg. Pour into glass tumbler, fill with cold sweet milk, sweeten

with sugar to taste and a little grated nutmeg on top or a

tablespoonful of good brandy. This is excellent for a person needing

nourishment, and may be easily taken by those not able to take a raw

egg in any other form. The egg nogg will be more easily digested if

sipped slowly while eating a cracker or slice of crisply toasted

bread.

ROSE WINE

Gather one quart of rose leaves, place in a bowl, pour over one quart

of boiling water, let stand nine days, then strain, and to each quart

of strained liquid add one pound of granulated sugar. Allow to stand

until next day, when sugar will be dissolved. Pour into bottles, cork

tightly, stand away for six months before using. Aunt Sarah had some

which had been keeping two years and it was fine.

DANDELION WINE

Four good quarts of dandelion blossoms, four pounds of sugar, six

oranges, five lemons. Wash dandelion blossoms and place them in an

earthenware crock. Pour five quarts of boiling water over them and let

stand 36 hours. Then strain through a muslin bag, squeezing out all

moisture from dandelions. Put the strained juice in a deep stone crock

or jug and add to it the grated rind and juice of the six oranges and

five lemons. Tie a piece of cheese-cloth over the top of jug and stand

it in a warm kitchen about one week, until it begins to ferment. Then

stand away from stove in an outer kitchen or cooler place, not in the

cellar, for three months. At the end of three months put in bottles.

This is a clear, amber, almost colorless liquid. A pleasant drink of

medicinal value. Aunt Sarah always used this recipe for making

dandelion wine, but Mary preferred a recipe in which yeast was used,

as the wine could be used a short time after making.

DANDELION WINE (MADE WITH YEAST)

Four quarts of dandelion blossoms. Pour over them four quarts of

boiling water; let stand 24 hours, strain and add grated rind and

juice of two oranges and two lemons, four pounds of granulated sugar

and two tablespoonfuls of home-made yeast. Let stand one week, then

strain and fill bottles.

GRAPE FRUIT PUNCH

Two cups of grape juice, 4 cups of water, 1-1/2 cups of sugar, juice

of 3 lemons and 3 oranges, sliced oranges, bananas and pineapples.

Serve the punch in sherbet glasses, garnished with Marachino cherries.

A SUBSTITUTE FOR MAPLE SYRUP

A very excellent substitute for maple syrup to serve on hot griddle

cakes is prepared from 2 pounds of either brown or white sugar and

1-3/4 cups of water, in the following manner: Place the stew-pan

containing sugar and water on the back part of range, until sugar

dissolves, then boil from 10 to 15 minutes, until the mixture thickens

to the consistency of honey. Remove from the range and add a few drops

of vanilla or "mapleine" flavoring. A tiny pinch of cream of tartar,

added when syrup commences to boil, prevents syrup granulating; too

large a quantity of cream of tartar added to the syrup would cause it

to have a sour taste.

SALTED ALMONDS OR PEANUTS

Blanch 2 pounds of shelled almonds or peanuts (the peanuts, of course,

have been well roasted) by pouring 1 quart of boiling water over them.

Allow them to stand a short time. Drain and pour cold water over them,

when the skin may be easily removed. Place in a cool oven until dry

and crisp. Put a small quantity of butter into a pan. When hot, throw

in the nuts and stir for a few minutes, sprinkle a little salt over.

Many young cooks do not know that salted peanuts are almost equally

as good as salted almonds and cheaper. Peanuts should always be

freshly roasted and crisp.

PEANUT BUTTER

When peanuts have been blanched, are cold, dry and crisp, run them

through a food chopper. Do not use the _very finest_ cutter, as that

makes a soft mass. Or they may be crushed with a rolling pin. Season

with salt, spread on thinly-sliced, buttered bread. They make

excellent sandwiches. Or run peanuts through food chopper which has an

extra fine cutter especially for this purpose. The peanuts are then a

thick, creamy mass. Thin this with a small quantity of olive oil, or

melted butter, if preferred. Season with salt and you have "peanut

butter," which, spread on slices of buttered bread, makes a delicious

sandwich, and may frequently take the place of meat sandwiches. Nuts,

when added to salads, bread or cake, add to their food value.

A CLUB SANDWICH

On a thinly-cut slice of toasted bread lay a crisp lettuce leaf and a

thin slice of broiled bacon. On that a slice of cold, boiled chicken

and a slice of ripe tomato. Place a spoonful of mayonnaise on the

tomato, on this a slice of toasted bread. Always use stale bread for

toast and if placed in a hot oven a minute before toasting it may be

more quickly prepared.

CANDIES-WALNUT MOLASSES TAFFY

Place 2 cups of New Orleans molasses and 3/4 cup of brown sugar in a

stew-pan on the range and cook; when partly finished cooking (this may

be determined by a teaspoonful of the mixture forming a soft ball when

dropped in water), add 1 tablespoonful of flour, moistened with a

small quantity of water, and cook until a teaspoonful of the mixture

becomes brittle when dropped in cold water; at this stage add 1 scant

teaspoonful of baking soda (salaratus). Stir, then add 1 cup of

coarsely chopped black walnut meats; stir all together thoroughly, and

pour into buttered pans to become cool.

COCOANUT CREAMS

Grate 1 medium-sized cocoanut, place in a bowl, add 2 pounds of

confectioners' sugar, mix with the cocoanut; then add the stiffly

beaten white of 1 egg and 1 teaspoonful of vanilla; knead this as you

would bread for 10 or 15 minutes. If the cocoanut is a large or a dry

one, about 1/2 pound more sugar will be required. Shape the mixture

into small balls, press halves of English walnut meats into each ball,

or have them plain, if preferred. Stand aside in a cool place a half

hour. Melt a half cake of Baker's unsweetened chocolate, add a half

teaspoonful of paraffin, roll the small balls in this chocolate

mixture until thoroughly coated. Place on waxed paper to dry. From the

ingredients in this recipe was made 3 pounds of candy.

FUDGE (AS MADE BY MARY)

Two cups of granulated sugar, 1 cup of sweet milk, 1/4 cup of butter,

1/4 cake or 2 squares of Baker's unsweetened chocolate. Cook all

together until when tried in water it forms a soft ball. Remove from

fire, flavor with vanilla, beat until creamy, pour in buttered pan and

when cooled cut in squares.

A DELICIOUS "CHOCOLATE CREAM" CANDY

Place in an agate stew-pan 2 cups of granulated sugar, 1 cup of sweet

milk, butter size of an egg. Cook all together until it forms a soft

ball when a small quantity is dropped into cold water. Then beat until

creamy. Add a half a cup of any kind of chopped nut meats. Spread on

an agate pie-tin and stand aside to cool.

For the top layer take 1 cup of sugar, 1/2 cup milk and butter size of

an egg, 2 small squares of a cake of Baker's unsweetened chocolate.

Cook together until it forms a soft ball in water. Beat until creamy.

Add half a teaspoonful of vanilla, spread over top of first layer of

candy and stand away until it hardens and is quite cold.

MARY'S RECIPE FOR MOLASSES TAFFY

Four tablespoonfuls New Orleans molasses, 9 tablespoonfuls sugar, 3

tablespoonfuls water, 2 teaspoonfuls butter, 1 teaspoonful vanilla.

Boil all together until it becomes brittle when a small quantity is

dropped in water. Pour the mixture into buttered pans and when cool

enough to handle, pull with the hands until a light creamy yellow

shade. Pull into long, thin strips, cut into small pieces with

scissors. This taffy is fine if boiled a long enough time to become

crisp and brittle, and you will be surprised at the quantity this

small amount of sugar and molasses will make.

RECIPE FOR MAKING HARD SOAP WITHOUT BOILING

To make hard soap without boiling, empty a can of "Lewis Perfumed Lye"

(or any other good, reliable brand of lye) into a stone jar with 1

tablespoonful powdered borax. Add 2-1/2 pints of cold water to the

lye. Stir until dissolved. Be very careful not to allow any of the lye

to touch hands or face. Wear old gloves when emptying can and stirring

lye. Stand the dissolved lye in a cool place. The tin cans containing

the fat to be used for soap (which have accumulated, been tried out,

strained, and put in empty tin cans at different times) should be

placed in the oven of range for a few minutes. When warm they may be

turned out readily into a large stew-pan. Put over fire and when all

has dissolved and melted, strain through cheese-cloth bag into an

agate dish pan. When weighed you should 5-1/2 pounds of clear fat. A

recipe telling exact quantity of fat and lye usually comes with can of

lye. When temperature of fat is 120 degrees by your thermometer

(luke-warm), the lye should have been allowed to stand about 1 hour

from the time it was dissolved. It should then be the right

temperature to mix with strained, luke-warm fat or grease not over 80

degrees by thermometer. Now slowly pour the dissolved lye over the

fat (a half cup of ammonia added improves soap), stir together until

lye and grease are thoroughly incorporated, and the mixture drops from

the stirrer like honey. The soap may be scented by adding a few drops

of oil of cloves, if liked. Stir the mixture with a small wooden

paddle or stick. Stir slowly from 5 to 10 minutes, not longer, or the

lye and fat may separate. Pour all into a large agate dish pan lined

with a piece of clean muslin. Throw an old piece of carpet over the

top and stand near the range until evening, when, if made early in the

morning, a solid cake of soap, weighing 8-1/2 pounds, may be turned

out on a bake-board (previously covered with brown paper) and cut into

20 pieces of good hard soap. Lay the pieces of soap in a basket, cover

to protect from dust, and stand in a warm room to dry thoroughly

before using. Soap made according to these directions should be solid

and almost as white as ivory if the fat used has not been scorched.

This soap is excellent for scrubbing and laundry purposes. The greater

length of time the soap is kept, the better it will become. The grease

used may be clarified by adding water and cooking a short time. Stand

away and when cool remove fat from top, wiping off any moisture that

may appear. Soap-making is a _small economy_. Of course, the young

housewife will not use for soap _any fat_ which could be utilized for

frying, etc., but she will be surprised to find, when she once gets

the saving habit, how quickly she will have the quantity of fat needed

for a dollar's worth of soap by the small outlay of the price of a can

of lye, not counting her work. The young, inexperienced housewife

should be careful not to use too small a stew-pan in which to heat the

fat, and should not, under any circumstance, leave the kitchen while

the fat is on the range, as grave results might follow carelessness in

this respect.

TO IMITATE CHESTNUT WOOD

Before painting the floor it was scrubbed thoroughly with the

following: One-half cup of "household ammonia" added to four quarts of

water. The floor, after being well scrubbed with this, was wiped up

with pure, clean water and allowed to get perfectly dry before

painting. For the ground color, or first coat of paint on the floor,

after the cracks in floor had been filled with putty or filler, mix

together five pounds of white lead, one pint of turpentine and about a

fourth of a pound of yellow ochre, add 1 tablespoon of Japan dryer.

This should make one quart of paint a light tan or straw color, with

which paint the floor and allow it to dry twenty-four hours, when

another coat of the same paint was given the floor and allowed to dry

another twenty-four hours, then a graining color, light oak, was used.

This was composed of one pint of turpentine, one teaspoon of graining

color and two tablespoons of linseed oil, and 1 tablespoon of Japan

dryer, all mixed together. This was about the color of coffee or

chocolate. When the wood had been painted with this graining color,

before drying, a fine graining comb was passed lightly over to imitate

the grain of wood. This was allowed to dry twenty-four hours, when a

coat of floor varnish was given. The room was allowed to dry

thoroughly before using. The imitation of natural chestnut was

excellent.

MEASURES AND WEIGHTS

When a recipe calls for one cup of anything, it means one even cup,

holding one-half pint, or two gills.

One cup is equal to four wine glasses.

One wine glass is equal to four tablespoons of liquid, or one-quarter

cup.

Two dessertspoonfuls equal one tablespoonful.

Six tablespoonfuls of liquid equal one gill.

Two tablespoonfuls dry measure equal one gill.

Two gills equal one cup.

Two cups, or four gills, equal one pint.

Four cups of flour weigh one pound and four cups of flour equal one

quart.

One even cup of flour is four ounces.

Two cups (good measure) of granulated sugar weigh one pound and

measure one pint.

Two cups butter equal one pound.

A pint of liquid equals one pound.

A cup of milk or water is 8 ounces.

Two tablespoonfuls liquid equal one ounce.

One salt spoonful is 1/4 teaspoonful.

Four tablespoonfuls equal one wine glass.

Piece of butter size of an egg equals two ounces, or two tablespoons.

A tablespoonful of butter melted means the butter should be first

measured then melted.

One even tablespoonful of unmelted butter equals one ounce.

One tablespoonful sugar, good measure, equals one ounce.

Ordinary silver tablespoon was used for measuring, not a large mixing

spoon.

COOKING SCHEDULE TO USE WITH THE OVEN THERMOMETER OF A GAS STOVE

_To Cook_-- _Cook for_--

Bread, white 280° 40 minutes

Biscuit, small 300° 30 minutes

Biscuit, large 300° 30 minutes

Beef, roast rare 300° 15 minutes per pound

Beef, roast well done 320° 15 minutes per pound

{ Fruit 260° 2 hours

{ Sponge 300° 30 minutes

Cake { Loaf 300° 40 minutes

{ Layer 300° 15 minutes

{ Cookies 300° 5 minutes

Chickens 340° 2 hours

Custards 260° to 300° 20 minutes

Duck 340° 3 hours

Fish 260° to 300° 1 hour

Ginger Bread 260° to 300° 20 minutes

Halibut 260° to 300° 45 minutes

Lamb 300° 3 hours

Mutton, rare 260° to 300° 10 minutes per pound

Mutton, well done 300° 15 minutes per pound

Pie crust 300° 30 minutes

Pork 260° to 300° 2-1/2 hours

Potatoes 300° 1 hour

{ Bread 260° to 300° 1 hour

{ Plum 260° to 300° 1 hour

Puddings { Rice 260° to 300° 30 minutes

{ Tapioca 260° to 300° 30 minutes

Rolls 260° to 300° 20 minutes

Turkeys 280° 3 hours

Veal 280° 2-1/2 hours

When a teacher of "Domestic Science," the Professor's wife was

accustomed to using a pyrometer, or oven thermometer, to determine the

proper temperature for baking. She explained its advantages over the

old-fashioned way of testing the oven to Mary and gave her a copy of

the "Cooking Schedule," to put in her recipe book, which Mary found of

great assistance, and said she would certainly have a range with an

oven thermometer should she have a home of her own, and persuaded Aunt

Sarah to have one placed in the oven door of her range.

THE END.

INDEX TO RECIPES

PAGE

Small Economies, "Left-Overs" or "Iverich Bleibst" 162

The Many Uses of Stale Bread 164

"Brod Grummella" 165

"Croutons" and Crumbs 165

"Zweibach" 166

German Egg Bread 166

Creamed Toast 167

Bread and Rolls 167

"Bucks County" Hearth-Baked Rye Bread 171

Frau Schmidt's Good White Bread (Sponge Method) 173

Excellent Graham Bread 173

Graham Bread (An Old Recipe) 174

"Mary's" Recipe for Wheat Bread 174

Frau Schmidt's Easily-Made Graham Bread 175

Whole Wheat Bread 176

Nut Bread 176

"Frau" Schmidt's "Quick Bread" 177

An "Oatmeal Loaf" 178

"Aunt Sarah's" White Bread (Sponge Method) 179

Recipe for Pulled Bread 180

Aunt Sarah's "Hutzel Brod" 180

Aunt Sarah's White Bread and Rolls 182

Aunt Sarah's Raised Rolls 183

Clover-Leaf Rolls 183

"Polish" Rye Bread (As Baked in Bucks County) 183

Perfect Breakfast Rolls 184

An Old Recipe for Good Bread 184

Steamed Brown Bread 186

A Wholesome Bread (Made From Bran) 186

"Frau" Schmidt's "Hutzel Brod" 186

Aunt Sarah's "Quickly Made Brown Bread" 187

"Stirred" Oatmeal Bread 187

Nut and Raisin Bread 188

"Saffron" Raisin Bread 188

Raised Rolls 189

"Grandmother's" Pine Raised Biscuits 190

"Stirred" Bread 191

Potato Biscuits 192

Aunt Sarah's Potato Yeast 192

Raised Cakes 193

"Perfection" Potato Cakes 193

Mary's Recipe for Cinnamon Buns 194

"Kleina Kaffe Kuchen" 194

"Grossmutter's" Potato Cakes 195

Aunt Sarah's "Bread Dough" Cake 196

"Good, Cheap" Dutch Cakes 196

Recipe for "Light Cakes" (Given to Mary by a Farmer's Wife) 197

Butter "Schimmel" 197

"Bucks County" Doughnuts 198

Extra Fine "Quaker Bonnet" Biscuits 198

Bucks County Cinnamon "Kuchen" 199

Moravian Sugar Cakes 200

"Mary's" Potato Cakes 200

"German" Raisin Cake 201

"Kaffee Krantz" (Coffee Wreath) 202

"Mondel Krantz" 203

The Professor's Wife's Recipe for Dutch Cakes 204

Farmer's Pound Cake 204

German "Coffee Bread" 205

"Fast Nacht Kuchen" (Doughnuts) 206

"Kaffee Kuchen" (Coffee Cake) 207

"Streusel Kuchen" 207

Muffins, Biscuits, Griddle Cakes and Waffles 208

Sally Lunn (As Aunt Sarah Made It) 208

Aunt Sarah's Recipe for "Johnny Cake" 209

"Mary's" Breakfast Muffins 209

Rice Muffins 209

Indian Pone 210

"Pfannkuchen" (Pancakes) 210

"Extra Fine" Baking Powder Biscuits 210

"Flannel" Cakes Made From Sour Milk 211

"Flannel" Cakes With Baking Powder 211

Frau Schmidt's Recipe for Waffles 211

"Crumb" Corn Cakes 212

Grandmother's Recipe for Buttermilk Waffles 212

"Bread" Griddle Cakes 212

Never Fail "Flannel" Cakes 213

Waffles Made From Sweet Milk and Baking Powder 213

"Bucks County" Buckwheat Cakes 213

Delicious Corn Cakes 214

Rice Waffles (As Aunt Sarah Made Them) 214

"German" Egg-Pancakes (Not Cheap) 215

"Frau Schmidt's" Griddle Cake Recipe 215

Mary's Recipe for Corn Cakes 215

Aunt Sarah's Delicious Cream Biscuits 216

Mary's Muffins 216

"Corn Muffins" (As Made by Frau Schmidt) 217

Strawberry Short Cake (As Frau Schmidt Made It) 217

Perfection Waffles 218

Recipe for Making "Baking Powder" 218

Fritters, Croquettes, Dumplings and Crullers 219

"Kartoffle Balla" (Potato Balls) 220

"Boova Shenkel" 220

Rice Balls With Cheese 221

"Kartoffle Klose" 221

Rice Croquets (and Lemon Sauce) 222

Corn Oysters 222

Banana Fritters 223

Parsnip Fritters 223

Aunt Sarah's "Schnita and Knopf" 224

A Very Old Recipe for "Knopf" (or Dumplings) 224

"Kartoffle Kuklein" (Potato Fritter or Boofers) 224

Rosettes, Wafers and Rosenkuehen 225

"Bairische Dampfnudein" 226

"Heller Bluther Kuklein" 226

"Apyl Kuklein" (Apple Fritters) 227

Dumplings Made From "Bread Sponge" 227

"Leber Klose" (Liver Dumplings) 228

Frau Schmidt's "Old Recipe for Schnitz and Knopf" 229

"Brod Knodel," or Bread Dumplings 230

"German" Pot Pie 230

"Zwelchen Dampfnudeln" 231

Green Corn Fritters 231

"Mouldasha" (Parsley Pies) 232

Inexpensive Drop Crullers 232

Batter Baked With Gravy 232

"German" Sour Cream Crullers 233

Grandmother's Doughnuts 233

Fine "Drop Crullers" 234

Soups and Chowders 234

Vegetable Soup 235

"Marklose" Balls for Soup 236

Egg Balls for Soup 236

"Suppee Schwangen" 236

Cream of Oyster Bouillon 237

"German" Noodle Soup 237

Cream of Celery 238

Oyster Stew 238

Clam Broth 238

Turkey Soup 239

Cream of Pea Soup 239

Tomato Soup 239

"Frau" Schmidt's Clam Soup 239

Clam Chowder 240

Brown Potato Chowder 240

Bean Chowder 241

Bouillon 241

"Farmer's" Rice 241

Philadelphia "Pepperpot" 242

"German" Vegetable Soup 243

A Cheap Rice and Tomato Soup 243

Fish, Clams and Oysters 243

Boned Shad 243

Croquettes of Cold Cooked Fish 244

Shad Roe 244

Scalloped Oysters 245

Deviled Oysters 245

Planked Shad 246

Broiled Mackerel 246

Codfish Bails 246

Fried Oysters 247

Panned Oysters 247

Oysters Steamed in the Shell 248

A Recipe Given Mary for "Oyster Cocktail" 248

Oyster Croquettes 249

Frau Schmidt's Way of Serving "Oyster Cocktails" 249

Salmon Loaf 249

Creamed Salmon 249

Oyster Canapes 250

Meat 250

"Sauergebratens" (German Pot Roast) 251

"Hungarian Goulash" 252

Broiled Steak 252

Stewed Shin of Beef 253

Hamburg Steak 253

Meat Stew With Dumplings 254

Extending the Meat Flavor 255

Preparing a Pot Roast 256

Stuffed Breast of Veal 257

"Gedampftes Rinderbrust" 257

"Paprikash" 257

Beef Stew 258

Savory Beef Roll 258

Veal Cutlets 259

Meat "Snitzel" 259

Sirloin Steaks 259

Meat Balls 260

Veal Loaf 260

Sweet Breads (Breaded) 261

Fried "Liver and Bacon" 261

Beef Steak Served With Peas 261

Creamed "Dried Beef" 262

Creamed Sweetbreads 262

Meat Croquettes 262

Stewed Rabbit 263

Roast Lamb 263

"Gefullte Rinderbrust" (Stuffed Breast of Beef) German Style 263

Fried Peppers With Pork Chops 264

Boiled Ham 264

Sliced Ham 264

Roast Pork 265

Pork Chops 265

"Home-Made" Sausage 265

Aunt Sarah's Method of Keeping Sausage 266

Souse 266

Utilizing Cold Meat "Left-Overs" 267

Fowl 267

Roast Chicken or Turkey 267

Bread Filling (As Aunt Sarah Prepared It) 268

Fried Chicken With Cream Gravy 269

Stewed or Steamed Chicken 270

Vegetables 270

White Potatoes 270

Baked Potatoes 271

Various Ways of Using Small Potatoes 271

Scalloped Potatoes 273

Candied Sweet Potatoes 273

Sweet Potato Croquettes 274

Potato Chips 274

Fried Eggplant 274

Baked Stuffed Peppers 275

Chili (As Prepared in New Mexico) 275

Baked Cabbage 275

Crimson Creamed Beets 276

Buttered Beets 276

Pickled "Mangelwurzel" 276

German Steamed Cabbage 277

Bean "Snitzel" 277

Boiled Spinach 277

Fried Onions and Potatoes 278

Steamed Asparagus (Pine) 278

Pasture Mushrooms 278

Steamed Mushrooms (Delicious) 279

Stewed Tomatoes 279

Sweet Corn 280

Fried Tomatoes With "Cream Sauce" 280

Baked "Stuffed Tomatoes" 280

"Canned Tomatoes," Fried or (Tomato Fritters) 281

"Bucks County" Baked Beans 281

Cooked Hominy 282

Grated Parsnip Cakes 282

To make "Sauer Kraut" 283

Dumplings to Serve With "Sauer Kraut" 284

Parsley Dried to Preserve Its _Green_ Color 285

Time Required to Cook Vegetables 285

Common Cream Sauce 286

Preparation of Savory Gravies 287

The Good Flavor of "Browned Flour" 287

Butter, Cheese and Suet 283

A Substitute for Butter (As Aunt Sarah Prepared It) 288

"Butter"--As It Was Made at the Farm, "By Aunt Sarah" 289

"Smier Kase," or Cottage Cheese 290

Uses of Sweet Drippings and Suet 291

Eggs 292

"Eierkuchen," or Omelette 292

Hard Boiled Eggs 292

Soft Boiled Eggs 293

An Egg and Tomato Omelette 293

Mushroom Omelette 294

A Clam Omelette 294

Deviled Eggs 294

Eggs in Cream Sauce 295

Aunt Sarah's Method of Preserving Eggs in "Water Glass" 295

To Test Fresh Eggs 296

Salads 297

Aunt Sarah's Salad Dressing 297

Dutch cucumber Salad 298

Carrot Salad 298

"An Old Recipe" for Chicken Salad 298

German Potato Salad 299

German Turnip Salad 299

"German" Salad Dressing 299

Mary's Potato Salad 300

Mary's Recipe for Salad Dressing 300

"Fruit" Salad Dressing 300

Grape Fruit Salad 300

"A Good, Inexpensive" Salad Dressing 301

Imitation "Lobster Salad" 301

"German" Horseradish Sauce 301

Mayonnaise Dressing (In Which Olive Oil is Used) 302

Mustard Dressing to Serve With Sliced Tomatoes 302

Chicken Salad 302

Pepper Hash 303

German Bean Salad 303

Meat Salads 304

Beverages 305

Coffee 305

Cocoa 305

Chocolate 306

Boiled Water 306

Tea 306

Iced Tea 307

Puddings 307

Rice Pudding 308

Frau Schmidt's Apple Dumplings 308

"Caramel Custard" as Mary Prepared It 309

Aunt Sarah's Bread Pudding 309

"Steamed" Bread Pudding 309

An Economical "Bread and Apple Pudding" 310

Cup Custards 310

Frau Schmidt's Graham Pudding 310

"Sponge" Bread Pudding (Sauce) 311

Aunt Sarah's Cottage Pudding (Sauce) 311

Apple "Strudel" 312

"Lemon Meringue" Pudding 312

Suet Pudding (Sauce) 313

Steamed Fruit Pudding (Sauce) 313

Cornmeal Pudding 314

Huckleberry Pudding 314

Tapioca Custard 314

Delicious Baked Peach Pudding 315

Caramel Custard 315

"Aunt Sarah's" Rhubarb Pudding 315

"Vanilla Sauce" for Rhubarb Pudding 316

Rice Custard 316

"Mary's" Cup Pudding (From Stale Bread) (Sauce) 316

"Buckwheat Minute" Pudding 317

Peach Tapioca 317

Aunt Sarah's Plain Boiled Pudding 317

Pudding Sauce 317

Apple Tapioca 318

Steamed Walnut Pudding 318

"Cornmeal Sponge" Pudding 318

Mary's Corn Starch Pudding 319

Apple Johnny Cake (Served as a Pudding) 319

A Good and Cheap Tapioca Pudding 319

"Gotterspeise" 320

Spanish Cream 320

Graham Pudding 320

"Pennsylvania" Plum Pudding (For Thanksgiving Day) (Sauce) 320

"Slice" Bread Pudding 321

Cereals 321

Oatmeal Porridge 321

Cooked Rice 322

Cornmeal Mush 323

Macaroni 324

Baked Macaroni and Cheese 324

Cakes 325

Cake Making 325

Frau Schmidt's Lemon Cake 327

Fine "Krum Kuchen" 328

Aunt Sarah's "Quick Dutch Cakes" 328

A Reliable Layer Cake 328

Boiled Icing 329

A Delicious "Spice Layer Cake" (Icing) 329

An Inexpensive Cocoa Cake 330

Aunt Sarah's Walnut Gingerbread 330

Aunt Sarah's "German Crumb Cakes" Baked in Crusts 331

"Sour Cream" Molasses Cake 331

Economy Cake 332

Ginger Cake 332

A Very Economical German Clove Cake (Icing) 333

Cake Icing for Various Cakes 333

Mary's Recipe for "Hot Milk Sponge" Cake 334

Cheap "Molasses Gingerbread" 334

Aunt Sarah's Extra Fine Large Sponge Cake 335

Angel Cake (Aunt Sarah's Recipe) 335

Aunt Sarah's Good and Cheap "Country Fruit Cake" 336

A "Sponge Custard" Cake 336

Custard 336

Grandmother's Excellent "Old" Recipe for Marble Cake 337

Mary's Molasses Cakes 337

Chocolate Icing for Molasses Cake 338

Hickory Nut Cake 338

"Light Brown" Sugar Cake 338

"Angel Food" Layer Cake 339

Mary's Chocolate Cake 339

Cocoa Filling 339

A Cheap Orange Cake 340

Frau Schmidt's Molasses Cake 340

Apple Sauce Cake 340

Icing 341

"Schwarz" Cake (and Chocolate Filling) 341

Apple Cream Cake 342

Apple Cream Pilling for Cake 342

A "Half Pound" Cake 342

A Delicious Icing (Not Cheap) 342

Cocoanut Layer Cake 343

The Filling 343

Gold Layer Cake 343

Sunshine Sponge Cake 343

An Inexpensive Dark "Chocolate Layer Cake" 344

Angel Cake 344

Mary's Chocolate Loaf (Made With Sour Milk) 345

Inexpensive Sunshine Cake 345

Mary's Recipe for Orange Cake and Filling for Cake 345

Roll Jelly Cake 346

Aunt Sarah's Cinnamon Cake 346

Gelb Kuchen (Yellow Cake) 347

Devil's Food Cake 347

A Cheap Cocoanut Layer Cake 348

Lady Baltimore Cake and Icing 348

An Inexpensive "White Fruit Cake" 348

A Good and Cheap "White Cake" 349

Chocolate Icing (Very Good) 349

Tip-Top Cake 349

Orange Cake and Filling 350

Cheap Sponge Cake 350

Caramel Cake and Icing 350

A White Cake 351

"Dutch" Currant Cake (No Yeast Used) 351

An "Old Recipe" for Coffee Cake 352

A "Cheap" Brown Sugar Cake 352

Frau Schmidt's "German Christmas Cake" 352

Aunt Sarah's "Shellbark Layer Cake" 352

Imperial Cake (Baked for Mary's Wedding) 353

A Light Fruit Cake (for Christmas) 353

English Cake (Similar to a White Fruit Cake) 353

Grandmother's Fruit Cake (Baked for Mary's Wedding) 354

An Old Recipe for Pound Cake 354

"Bucks County" Molasses Cakes (Baked in Pastry) 354

"Brod Torte" 355

A Delicious Chocolate Cake 355

Chocolate Icing 355

A White Cocoanut Cake 355

A Potato Cake (No Yeast Required) 356

A Citron Cake 356

Aunt Amanda's Spice "Kuchen" 356

A Good, Cheap Chocolate Cake 357

An Tee Cream Cake 357

Small Sponge Cakes 357

Small Cakes and Cookies 357

"Aunt Sarah's" Little Lemon Cakes 357

Oatmeal Crisps 358

Aunt Sarah's Ginger Snaps 359

German "Lebkuchen" (Icing) 359

Grandmother's Molasses Cakes 360

Angel Cakes (Baked in Gem Pans) 360

"Almond Brod" 360

"Grossmutter's" Honey Cakes 361

Lemon Wafers or Drop Cakes 362

Frau Schmidt's Sugar Cookies 362

Almond Macaroons 362

"Honig Kuchen" (Honey Cakes) 363

Frau Schmidt's Molasses Snaps 363

Hickory Nut Cakes 363

"Lebkuchen" 364

Fruit Jumbles 364

Brown Pfeffernussen 364

Small Oatmeal Cakes 365

Frau Schmidt's Recipe for "German" Almond Slices 365

"July Ann's" Ginger Snaps 366

Cocoanut Cookies 366

Chocolate Cookies 366

Small "Belsnickel" Christmas Cakes 367

"Pennsylvania Dutch" Kisses 367

Little Crumb Cakes 367

Delicious Vanilla Wafers (As Mary Made Them) 368

Macaroons (As Aunt Sarah Made Them) 368

"Springerles" (German Christmas Cakes) 368

Oatmeal Cookies 369

Peanut Biscuits 369

Plain Cookies 370

Walnut Rocks 370

Cinnamon Wafers (As Aunt Sarah Made Them) 370

Zimmet Waffles (As Made by Frau Schmidt) 371

"Braune Lebkuchen" 371

Peanut Cookies 371

Pies 372

Flaky Pie Crust 372

Aunt Sarah's Lemon Pie 373

The Professor's Wife's Superior Pastry 373

Mary's Lemon Meringue (Made With Milk) 374

Apple Tart 375

Raisin or "Rosina" Pie 375

Snitz Pie 376

Mary's Recipe for "Plain Pumpkin" Pies 376

Chocolate Pie 376

"Pebble Dash," or Shoo Fly Pie (As Aunt Sarah Made It) 377

Vanilla Crumb "Crusts" (the Crumbs for Crusts) 377

"Kasha Kuchen" or Cherry Cake 378

"Rivel Kuchen" 378

Aunt Sarah's Lemon Meringue 378

A Country Batter Pie 379

Pumpkin Pie (Aunt Sarah's Recipe) 379

White Potato Custard (Aunt Sarah's Recipe) 380

"Rhubarb Custard" Pie 380

"Lemon Apple" Pie 380

Green Currant Pie 380

A Country "Molasses" Pie 381

A Mock Cherry Pie 381

Aunt Sarah's Custard Pie 381

Plain Rhubarb Pie 382

Mary's Cream Pie 382

Apple Custard Pie 383

Lemon Pie With Crumbs 383

Aunt Sarah's Butter Scotch Pie 383

Green Tomato Mince Meat 383

Orange Meringue (a Pie) 384

Grandmother's Recipe for "Mince Meat" 384

"Twentieth Century" Mince Meat 385

A "Dutch" Recipe for Pumpkin Pie 385

Mary's Cocoanut Custard Pie 386

Grape Pie 386

Sour Cherry Pie 386

Aunt Sarah's "Strawberry" Pie 387

"Florendine" Pie 387

Aunt Sarah's "Cheese Cake," or Pie 387

"Frau" Schmidt's Lemon Pie 388

Pickles 388

Spiced Cucumbers 388

Mixed Sauce to Serve With Meats 389

Pepper Relish 389

Pickled Red Cabbage 389

Mustard Pickles 390

Aunt Sarah's Cucumber Pickles 390

"Rot Pfeffers" Filled With Cabbage 391

An Old Recipe for Spiced Pickles 391

Aunt Sarah's Recipe for "Chili Sauce" 392

Tomato Catsup 392

Pickled Beets 393

Marmalades, Preserves and Canned Fruits 393

"Frau" Schmidt's Recipe for Apple Butter 394

Cranberry Sauce 394

Preserved "Yellow Ground Cherries" 395

"Wunderselda" Marmalade 395

Aunt Sarah's Spiced Pears 395

Peach Marmalade 396

Aunt Sarah's Ginger Pears 396

Pear and Pieapple Marmalade 397

Grape Butter 397

Canned Sour Cherries 397

Candied Orange Peel 397

Aunt Sarah's "Cherry Marmalade" 398

Aunt Sarah's "Quince Honey" 398

Pickled Peaches 398

Currant Jelly 398

Pineapple Honey 399

Preserved Pineapple 399

Grape Conserve 399

Mary's Recipe for Rhubarb Jam 400

Apple Sauce 400

Rhubarb Marmalade as "Frau Schmidt" Made It 400

Grape Fruit Marmalade 401

Orange Marmalade 401

Cherry "Relish" 401

Canned Peaches 402

Pear Conserve 402

Lemon Honey 402

Canned String Beans 403

Preserved "German Prunes" or Plums 403

"Bucks County" Apple Butter 404

Canned Tomatoes 404

Euchered Peaches 405

Aunt Sarah's Method of Canning Corn 405

Dried Sweet Corn 406

Preserved Cherries 407

Frozen Desserts 407

Aunt Sarah's Frozen "Fruit Custard" 407

Sherbet 407

Ice Cream (A Simple Recipe Given Mary) 408

Frau Schmidt's Ice Cream 408

Maple Parfait 408

Ice Cream Made by Beating With Paddle 409

Aunt Sarah's Recipe for Frozen Custard 410

Pineapple Cream 410

Mary's Recipe for Peach Cream 411

Lemon Sherbet 411

Frau Schmidt's Frozen Custard 411

Caramel Ice Cream 412

Cherry Sherbet 412

Grape Sherbet 413

Wines and Syrups 413

Unfermented Grape Juice 413

Vinegar Made From Strawberries 414

Boiled Cider for Mince Pies 414

Lemon Syrup 414

Egg Nogg 414

Rose Wine 415

Dandelion Wine 415

Dandelion Wine (Made With Yeast) 416

Grape Fruit Punch 416

A Substitute for Maple Syrup 416

Salted Almonds or Peanuts 416

Peanut Butter 417

A Club Sandwich 417

Candies 417

Walnut Molasses Taffy 417

Cocoanut Creams 418

Fudge (As Made by Mary) 418

A Delicious Chocolate Cream Candy 418

Mary's Recipe for Molasses Taffy 419

Recipe for Making Hard Soap Without Boiling 419

To Imitate Chestnut Wood 420

Measures and Weights 422

Cooking Schedule 423