· soups. italian soup. l 1b. meat chopped fine, 2 small onions cut up fine, 1 teaspoon butter,...
TRANSCRIPT
OLD A ND N E$ ,
TRIED AN D TRUE .
COMPILED BY
0
AN NA $ . SAC$ ETT
AN D
FANN IE F . MILLS .
CHICA G O
LIBBY SHER$ OOD PRINTIN G Co.
1901 .
SOUPS.
Italian Soup.l
1b . meat chopped fine , 2 small onions cut up fine,1
teaspoon butter,can tomatoes
,season with salt and pepper .
Cook slowly for an hour in a sauce pan. In another dishcook tender lb . macaroni in salted water . When servingput into the dish first a layer o f the meat
,then one of
macaron i sprinkled with grated cheese , then meat , macaron i .cheese .
Scotch Broth.
2 lbs . neck of mutton cu t i n pieces , cover with 2 qts . ofwater . S immer 1 hour . Add a carrot cu t in dice , 1 smallonion sl iced , small cabbage shredded
,1 smal l turn ip .
S immer another hour . Take bones and meat from kettle,
cut meat in small dice,and return to the soup
,pepper and
salt . Add 1 tablespoon chopped parsley .
Queen $ictoria Soup.
3 lbs . of veal covered with 3 qts . cold water . Cook unti lthis is reduced to 3 pts . stock , 1b . pearl Barley . Simmer inthe stock 1% hours . Take from the stock of the barley
,
rub i t through a sieve , re turn it to the stock . pint ofcream . Salt and pepper to taste . This is very rich andnutri tious .
BREADS.
Steamed Brown Bread.
1 cup flour , 1 cup molasses , 1 cup sour milk , 1 cup swee tmilk
,1 teaspoon soda
,sal t . S team 3 hours .
Crackers.
Pin t bowl full of bread dough . When ready to put intothe pans
,spread out and cover wi th a heaping tablespoonful
of lard . Then work flour into this unti l l ike putty . Rollmoderately thick
,cu t out and bak e in quick oven .
Short Cake.
1 pt . flour,small piece butter
,3 heaping teaspoons
baking powder,cup nearly ful l of water . Mix and spread on
greased tins w i thout roll ing . Spli t and butter and pu t onfrui t .
Spanish Bun.
1 pt . granulated sugar , 1 pt . flour , 1 cup sweet milk ,1
cup butter,4 .eggs all but the whites of 2 , which are kept for
the frost ing , two teaspoons bak ing powder , 1 tablespoonground cloves , 1 tablespoon cinnamon . Bake in one layerl ike ginger bread . Make thin frosting for top i f l iked .
FOR BREA$FAST.
Pocket Book Rolls.
1 pint milk ,cake yeast
,smal l tablespoon butter and
the same of lard . Warm the milk and set in sponge , let rise ,then mix as so ft ‘ as possible and rise again
,then roll wi thout
mixing or adding flour . Cut out and place a small piece ofbutter under one side , fold over and bake .
Muffins.
1 egg beaten l ight,2 cups milk
,small piece of butter
mel ted , 1% cups flour , 2 teaspoons baking powder added last .Bake in quick oven .
Corn Bread.
1 pt . sour milk ,1 egg
,butter the size of an egg , table
spoon of flour,l i ttle salt
,1 smal l teaspoon soda , 2 tablespoons
sugar,corn meal for thin batter .
Graham Gems.
pt . flour , pt . and a gill of cold water , l i ttle salt .Beat batter very light , heat gem pans hot and butter well .Bake in quick oven .
Pop$ overs.
Beat 2 eggs wi thout separating,add 1 cup m i lk . Put 1
cup flour into another bowl , add to i t gradual ly the eggs andmilk . Beat unti l smooth , then stra in through ordinary gravystrainer . Put at once into hot greased muffin cups . Bake inquick oven 45 minutes .
Egg Bread.
1 cup boiled rice , 1 pt . milk ,cup corn meal
,butter size
of an egg , 3 eggs , salt . Bake in a buttered dish . This i s agood breakfast dish .
Breakfast Dish.
1 cup bread crumbs , three eggs beaten separately , 1 cupof milk , pepper , sal t , and a l it tle bu tter . Bake in a dish inquick oven .
FOR LUNCHEON.
Cheese Fondue.
Into a baking dish put buttered pieces of bread , coverth ickly with grated cheese , season with sal t , cayenne pepperand a dash of paprica , another layer of bread and cheese ,unti l the dish is fil led
,using a hal f pound of cheese . Pour
over the whole one cup of milk,let stand fifteen minutes .
Beat one egg and add another cup of milk , mix egg and milktogether . Pour this in to the mixture and bake twenty minutes .
Put baking dish in a pan of water . Serve as a side dish orfor luncheon .
Chicken Croquettes.
pint milk or cream,1 large tablespoon butter
,2 l arge
tablespoons flour,1 tablespoon chopped parsley , 1 teaspoon
onion j u ice,1 teaspoon salt . cayenne pepper or paprica to taste .
Creamed Blue Points.
Detach the oysters$ from shell,pour over th is a rich white
sauce,cover top with finest pul led bread crumbs
,l i t tle piece of
butter in m iddle,and brown in oven . Serve six on a plate .
Eat with oyster fork .
Friccasseed Oysters.
Careful ly drain and remove al l bi ts of shell from 1 qt .select oysters
,dot with butter . sal t and pepper , put in a
dripping pan and bake about 20 minutes in moderate oven .
S tir i n 1 cup of cream ,i n which dissolve a teaspoonful corn
s tarch . Let simmer for a few m i nu tes . Pour over toast andserve hot . $ery fine .
White Sauce.
1 pin t milk$place in saucepan over water . Blend 1 tablespoonful butter and 2 or 3 teaspoonsful corn starch
,together
add to milk,stirring to keep smooth . Little sal t and pepper
to taste .
—8
Salad Dres sing.
Y olk of 1 egg , 1 teaspoon made mustard , 1 teaspoonsugar and 5 of vinegar . Li ttle butter , sal t and Cayennepepper . Cook unti l thick , st irring constan tly . When coldadd cup of whipped cream .
Cabbage Dressing.
2 eggs , cup sweet or sour cream,2 tablespoons sugar
and 4 of vinegar,1 teaspoon mustard
,l i ttle pepper
,paprica
,
and salt . Place in a pan of hot water on the stove,stirring
all the while to keep smooth . Cream to be added the lastth ing .
French Dressing.
To 3 or 4 tablespoons of oil add 1 of vinegar , 1 sal t spoonof salt
,of pepper
,a dash of paprica . Put sal t and pepper
in a bowl,dissolve w ith vinegar or lemon j uice , add oil
slowly,and mix well . A little on ion j uice if lik ed.
Mayonnaise Dressing .
1 teaspoon dry mustard , 1 sal t , Cayenne pepper,a
li ttle paprica . Y olks of 2 eggs , 1 pin t or more of ol ive oil .Mix the dry materials in a soup plate
,add the yolks of eggs
,
beat with a si lver fork,adding the oil drop by drop . Thin
wi th a l i ttle lemon j uice,then add oi l
,more lemon j uice
,and
lastly the vinegar . cup of whipped cream may be addedbefore using ,
i f l iked .
SALADS.
Potato Salad.8 medium sized potatoes boi led long enough to sl ice
withou t breaking . S l ice 1 onion,a fresh long thin cucumbe r
,
1 pt . of Engl ish walnuts broken in smal l pieces . smal lbottle of capers . S lice 2 doz . olives . Mix with Mayonnaisedressing and stand in ice box two hours before serving .
Allow potatoes to get very cold before sl icing .
Salmon Salad.1 can salmon or 1 lb . fresh salmon
,1 can kidney beans .
Boi l the ‘ beans before opening the can . Mix together withone of the Mayonnaise or salad dressings with cream shown inthis book .
Ham Salad.1 qt . fine chopped ham , 1 doz . cucumber pickles
,1 doz .
hard boiled eggs , 6 raw eggs wel l beaten , pin t of v inegar ,lump of butter size of egg
,celery , pepper , sal t to taste , Heat
and stir al l together .
Water Cress and Apple Salad.Have very clean and green water cress and sour apples
cut in to sl ices . When ready to serve cover with a Frenchdressing .
Apple and English Walnut Salad.3 acid apples sl iced , 2 cupfuls of broken Engl ish walnuts .
Arrange in nests of lettuce leaves and season with Mayonnaisedressing . Add one onion if l iked .
Cheese Salad.3 hard boiled eggs , 1% cupfuls o f grated cheese , 1 tea
spoon mustard,saltspoon paprica , teaspoon sal t , 2 table
spoonfuls of ol ive oil , 1 tablespoon lemon j uice , 1 cupfull
chicken cut into dice . Rub the yolks of the eggs to a paste,
add gradually the oil,then all the seasoning and lemon j u ice .
Mix cheese and chicken lightly w i th th is dressing , and placein salad dish . G arnish with the whites of the eggs cut inrings , with a few white celery leaves or sprigs of parsley .
Serve with hot crackers .
Strawberry Salad.$ery large strawberries
,arrange on lettuce leaves
,dust
with powdered sugar,and serve with Mayonnaise dressing .
SANDWICHES.
Waukesha cream cheese beaten to a cream . 1 bottle ofol ives chopped fine
,1 tablespoon of brandy
,teaspoon of
Worcestershire Sauce .
Take potted tongue or ham and mix to a smooth paste,
with plenty of thick cream . Makes good sandwiches .
Chop sardines , ham and pickles qu ite fine . Mix mustard ,salt , paprica and v inegar , spread between buttered bread .
To keep lettuce crisp place the roots of the heads in water ,but do not allow the leaves to rest in i t . When ready to serve ,wash i t leaf by leaf in a pan of water
,and drop i t in a pan of
ice water . Shake the water from the leaves before serving .
Bermuda onions sl iced,boil up and drain
,place in cold
water unti l crisp,pour over 1 cup vinegar sweetened and
serve .
For Sandw iches.Any kind of soft cream cheese mixed with fine chopped
nuts and seasoned with paprica and salt . Spread betweenbrown or white bread .
Nebuchadnez z ar Sandw iches .
Lettuce leaves or sprigs of water$ cress,or any bit of green
between white or brown bread make dainty sandwiches .
Stuffed Eggs.Boil the eggs hard
,when cold remove the shel ls and cut
the eggs lengthwise,tak ing out yolks . Mash the yolks i n a
bowl,add a bi t of butter
,or salad oil , paprica , vinegar or
lemon j u ice and sal t . Replace yolks with a spoon , carefullyput eggs together
,wiping them nicely . Serve for
'
supper. or $l uncheon . They are fine for picnics .
PIES.
Lemon Pie.
4 ozs . of butter i f cream is used , or 5 ozs . i f mi lk is used .
1 lb . of sugar , 1 pt . of cream , grated peel and j uice of twolemons . Make a cream of butter and sugar
,beat in cream
slowly,then the yolks of 9 eggs beaten very l ightly , then the
wh ites beaten stiff, l astly the lemons . Bake 45 minutes in amoderate oven . This quanti ty is for three pies i f smal l platesare used
,w i th or wi thout an upper crust .
Mock Mince Pie.
1 cup of molasses,1 cup of sugar
,1 cup of cider or water
,
cup of butter . Boil together one minute,add 3 crackers
rolled fine , 2 chopped apples, pin t o f seeded raisins chopped,
2 beaten eggs,all k ind s of spice to taste . This quanti ty for
2 pies .
Lemon and Apple Pie.
3 apples chopped fine,1 lemon
,j uice and grated peel
, 1
egg,1 cup sugar . Butter the size of a walnut . Bake with
upper crust .
In $bak ing j uicy pies take stiff writing paper,make a rol l
the size of a penny and stand uprigh t in a hole cut i n the topcrust , letting i t rest on the bot tom crust . Th e j uice runs i ntothis funnel instead of th e oven . To be removed when pie isdone .
Mince Meat.
4 lbs . meat , 6 lbs . raisins , 8 lbs . apples , 2 lbs . suet, l b .
citron , lb . candied lemon peel and lb . candied orangepe el , all chopped very fine . 1 j ar pick led peach j u ice . 1 glasseach of the following $ green grape j elly
,gooseberry j elly
,
blackberry j am,raspberry j am , sherry wine , brandy and boiled
cider . Spices to taste .
._1g_
PUDDINGS .
Chocolate Pudding.
cup butter,
cup powdered sugar . 2 eggs beatenwhites and yolks separately
,cup grated chocolate melted
,
cup milk,cup flour , teaspoon soda dissolved in water .
Mix as cake . Bake in round ring mould wi th large openingin center . This mould also has cover for steaming . Jno . D .
Bangs Co. ,276 Wabash Avenue
,keeps them .
Sauce.
2 squares Baker’s chocolate,cup of milk
,1 tablespoon
bu tter , cup powdered sugar . Put i t in sauce pan andsimmer unti l rather thick . Pour this sauce over the cakeafter i t i s put on the platter and fil l the center with whippedcream . G arnish top with candied fruit .
Fig Pudding.
1 lb . suet chopped fine , 1 lb . wheat flour , loa f of wheatbread chopped or grated , 1 lb . of figs chopped fine , 1% cupsmolasses
,1 teaspoon soda
,1 teaspoon cream tartar . Steam
three hours .
Foamy Pudding Sauce.
1 cup butter,1% cups sugar , }6 cup of brandy . Cream
butter and sugar t/zoroug /zly adding brandy gradually . Putinto same bowl i t i s to be served in
,place this bow l into
boil ing water or top of tea ke ttle . The sauce must not bestirred as i t wil l fall and spoi l froth .
Pudding Sauce.
Pudding sauce to be made j ust before serving , and dependsupon the beating to have i t n ice . Th e yolks need three timesmore beating than the whites
,and the whi tes must be stifl'
. 3
eggs,yolks and whi tes beaten separately
,and to each add
cup granula ted sugar . S ti r well , then put together and flavorwith brandy or vanilla .
—13
NEW ENGLAND . PARFAIT.
For 12 Persons.Pour thre e cupsfu l of hot milk over the yolks of six
eggs beatenwith one and one hal f cupfuls of sugar , add onelevel teaspoon ful of butter and cook in double boiler ‘until thecustard coats the spoon . Remove from the fire , beat unti lcold,
then add one and one hal f cupfuls of cream whippedstiff and one tablespoonful of van ill a . Pour th is mixture intoa mould and add two teacups of Boston brown bread crumbswhich have been sligh tly dried . Cover the mould , rub a li ttlelard around the edge of the cover . This w i l l harden andprevent sal t water from ge ttlng in. Pack in ice and sal t andlet i t standabout three hou rs . I t requ ires no stirring exceptonce when nearly frozen , to prevent the crumbs from settl ing .
When ready to serve turn ou t on glass dish and surround withthe six egg whi tes beaten stiff , w i th hal f a cupful of whippedcream . This must be sweetened and flavored sl ightly w ithvanil la . G arn ish with candied cherries and pecan nuts .
LI NDA HULL LARNED , Syracuse , N . Y .
DAINTY DESSERTS.
Boil down maple syrup and sti r i t ful l of pecan nut meats .A ladleful served on French ice cream is del iciou s .
French Ice Cream.
$ ery plain ice cream with only 1 cup sugar to be servedw ith above sauce .
Boi l a cupful of rice in milk and a l i ttle sal t . Place it ona fancy dish in some good form , and fi l l the top wi th candiedfru i ts. Serve with a plain strawberry sauce .
Strawberry Sauce.One smal l tablespoon o f flour
,1 cup sugar
,cup butter
beat very light,then add 1 pt . boil ing water . Sti r un til i t
comes to a boil . Flavor with strawberry j uice or wine .
‘
Wine Jelly.
box of Plymouth Rock G elat ine dissolved in 1 cup ofcold water . Add 1 cup of boil i ng water
,1 cup Maderia and
Sherry wine mixed , 1 cup of sugar , of a cup of Englishwalnu ts .
”7
CA$ES.
Chocolate Cake.
1 cup sugar,cup butter
,cup milk
,2 cups flour
,2
teaspoons bak ing powder,whi tes of 5 eggs , pinch salt , 1 tea
spoon vani l la$ cake Baker’s chocolate melted .
FROSTIN G FOR THE ABO$E .
Whites of 1 egg,1 cup of sugar
,cake Baker’s chocolate ,
box cocoanut soaked in a l i ttle milk .
Lady Cake.
lb . bu tter and 1% lbs . sugar creamed , 1% lbs . flour,
Fil l a pint measure wi th the whites of eggs and beat well.lb . bi tter almonds pounded fine in rose water .
Spice Cake.
2 cups sugar , 1 cup milk ,cup butter and 3 cups flour ,
3 eggs,2 teaspoonsfuls baking powder , 1 teaspoon cloves , 1
teaspoon cinnamon and a little nutmeg,raisins and curran ts .
Pound Cake.
1 lb . sugar , 1 lb . butter,1 lb . flour
,10 eggs
,leaving out
the yolks of two , cream ,butter
,and sugar thoroughly
,add
yolks well beaten , then whites and flour , 2 tablespoons ofbrandy and a litt le nutmeg . Success depends on persi stentbeating .
Delicate Cake.
2 pts . sugar , 3 pts . flour,whites of 18 eggs
,2 teacups
butter,2 tablespoons soda and 4
,
tablespoons cream tartar .
Cream butter and sugar tharoug /zbz , al ternate the flour andeggs . Put cream of tartar in flour
,l soda in water and add
the very last th ing .
Caramel Filling for Cake.
1 cup cream,3 cups brown sugar
,1 cup butter . Put
them together over the fire and boil 20 minutes,stirring all
the while unti l i t thickens . Flavor with vani l la .
A Delicious Cake.
Whites of s ix eggs,1 cup bu tter
,2 cups sugar
,1 cup
m ilk,3% cups flour
,2 teaspoonsful baking powder . Cream
the butter and sugar . Beat the whites to a st iff froth . Firstput a l i ttle flour i nto the creamed butter
,then add the other
ingredients . D issolve the baking powder in the milk . Bakeor hours
,accord ing to the heat of range . Do not over
bake . Ice while hot .
Filling.
lb . marshmallows , cup water . Put th is in a stewpan in a pan of water. Dissolve slowly . S ti r unti l coolenough to spread . Spread on the cake and sprinkle freshlygrated cocoanut on top . G arn ish with bits of cherries andAngelica .
Imperial Fruit Cake.
1 lb . of sugar , 1 lb . butter , 1 lb . flour,1 lb . raisins , lb .
ci tron,
lb . almonds , blanched and pounded , 10 eggs , 2wine glasses of brandy
,1 small teaspoon soda .
Fruit Cake.
1% lbs . of brown sugar , 1% lbs . butter , 1% lbs . flour , 10eggs
,1 l arge pin t of brandy
,1 teaspoon soda in very l i ttle
cold water,1 lb . ci tron , 2 lbs . curran ts after being washed , 7
lbs . raisins after being seeded,3 nutmegs
,2 tablespoons o f
mace,
tablespoon cloves , 4 tablespoons cinnamon , creambutter and sugar
,add yolks well beaten , then whites of eggs
beaten stiff , then soda, and brandy , flour and spices . Choppart o f raisins , roll the rest with the currants in flour . Putsome of the batter in tins
,then lay in the ci tron
,then more
batter and ci tron . Bake three hours .
A lmond Cream Cake.1 lb . sugar
,1 lb . flour
,10 eggs . S tir yolks of eggs and
sugar until perfectly l igh t,add the whites beaten light
,2 tea
spoonsful bak ing powder and flour . Flavor with lemon andbake in moderate oven .
—16
Cream for Filling.
1 pint thick cream beaten until i t looks l ike ice cream .
M ake very sweet and flavor with. vani lla . Blanch and chopfine 1
‘
lb . almonds and stir into cream . Bake the cake in twoj elly tins , allow to get perfectly cold , and spread the cream asthick as possible between the layers .
Butter Milk Cake.2 cups sugar , cup butter
,3 cups flour . 2 cups butter
milk , 2 cups raisins , 1 cup currants , 2% teaspoons cinnamon ,1 teaspoon cloves
,nutmeg to taste
,2 even teaspoons soda
stirred briskly i nto z‘
lze lasl cup of buttermilk . If desired add2 tablespoon s of brandy and a l i ttle ci tron cut fine .
Marshmallow Filling.To 1b o f marshmallows add a very l i ttle water and
sugar,place on stove to dissolve slowly , then add lb . of
sultana raisins chopped and 1 cupful chopped pecan nut meats .S pread between layers of delicate cake .
MACAROONS.
Cocoanut Macaroons.Whites of three eggs , lb . of sugar , 1 cocoanut grated .
Drop on buttered paper,and dry in a warm oven .
Almond Macaroons.Roll lb . of almond paste and one $ half lb . of powdered
sugar together . S ift this into the whites of 4 unbeaten eggs .
Thoroughly mix thi s wi th a wooden spoon . Then drop onsheets of brown paper
,fi t into a dripping pan and bake 20
minu tes in a moderate oven .
Hickory Nut Macaroons.1 pint sugar
,1 pint flour , 1 pint nut meats chopped fine .
Whites of four eggs . D rop on buttered tins and bake .
CHOCOLATE $ ISSES.
3 ounces grated chocolate , lb . sugar , whites of 4 eggs ,lb . blanched almonds chopped . Beat the whites stiff and
add the sugar , then the almonds and chocolate $bake onb uttered paper .
_ 17_
AFTERNOON TEA CA$ES AND COO$IES.
Fruit Cookies.
Beat together l igh t the yolks and whites of 2 eggs . S tiri n two cups brown sugar , 1 teaspoon soda dissolved in 4 tablespoonsful of sour milk
,1 teaspoon cinnamon
, M teaspoonnutmeg
,1 cup chopped raisins . Mix as l i ttle as possible with
flour,do not rol l more than once and cu t rather th ick .
Nut Wafers.
2 eggs beaten very l igh t , 1 cup brown sugar , 3 tablespoons flour wi th M teasp oon bak ing powder , M teaspoon$salt , M 1b . pecan nuts e/zopped ve 7jyfine . Drop teaspoonfulin a place
'
and bake rather quick ly . Other k inds of nuts canbe used .
Soft Cookies.
Mcup of butter , 1 cup sugar , 1 cup cream ,1 egg
,1 tea
spoon soda . Flour for soft dough . Rol l thin,bake in quick
oven .
Montrose Cookies.
1 lb . flour , M lb . butter, M lb . sugar , 1 teaspoon mixed
spices,cinnamon , nutmeg , and mace and a few raisins , 3 eggs
wel l beaten , j u ice of 1 lemon,
'
and M the grated peel . Rol lou t thin , cut into round cak es . Sprinkl e a l i t tle white sugarover the top
,lay a whole raisin in the center of each and bake
quickly unti l crisp .
Ginger Snaps.
1 cup molasses , 1 cup sugar , 4 tablespoons boiling waterin a cup and fi l l the cup with melted bu tter . M teaspoonginger , 1 teaspoon cinnamon , 1 teaspoon sal t , 1 teaspoon soda .
Li t tle clove .
$ Mix as soft as you can . Rol l th in .
Ginger Bread.
3 eggs,1 cup sugar
,1 cup molasses
, M cup lard , M cup
butter melted , 1 cup sour cre am , M teaspoon soda , 1 teaspoonginger , 1 teaspoon cinnamon , M teaspoon cloves , 3 cups fiour.
—18
PRESER$ES.
German Strawberries.
1 bowl berries and 1 bowl cut loaf sugar . Put in layersi n porcelain kettle
,starting wi th sugar . When fil led
,1 extra
bowl of sugar over top . Let i t stand over nigh t,i n the
morning boil 15 minutes hard . Remove and when cold put i nj ars and seal .
Pear Chips .
8 lb . hard green pears , 8 lb . granulated sugar , 6 lemons ,2 0 2 5 . preserved ginger . Pare and sl ice thin . Rind of 2lemons
,pulp and j uice of 6 . S l ice the preserved ginger . Put
in kettle with one glass of cold water . Boil unti l clear andsoft .
Orange Marmalade.
1 doz . oranges . M doz . lemons cut in small pieces , firstremoving the seeds . Soak in 15 quarts of water over n ight ,i n the morning put all on the fire and boi l 3 hours . Then add12 lbs . of sugar and boil one $ half hour .
Spiced Grapes.
5 lbs . of grapes,3 lbs . of brown sugar
,2 teaspoons of
c innamon,2 teaspoon s of allspice
, M teaspoon of cloves .Pulp grapes . Cook skins un ti l tender . Cook pulp and strain .
Add M pint of vinegar . Boil 3 hours .
PLUM CATSUP.
5 lbs . of plums,3 lbs . of sugar
,1 pint of v inegar
,table
spoon cloves , cinnamon and black pepper , 2 tablespoonsallspice , M table spooon sal t . Boi l 20 minutes .
_ 20_
BE$ERAGES.
Grape Juice.Wash grapes wi thout stripping from the stems , put enough
water in kettle to preven t burn ing . Cook unti l you can pressj uice from the pulp wi th a potatoe masher
,then strain through
cheese cloth . Add 1 cup sugar to 2 qts . of juice . Let come toscald ing poin t and bottle while hot . 8 smal l baskets makes15 pint bottles .
Grape Cordial.10 lbs . of grapes , 1 gal. pure spirits , pour l iquor on grapes ,
let stand 6 weeks . Make a syrup of three pounds of granulatedsugar
,1 M qts . of water
,let i t boil 5 minutes
,strain syrup
and l iquor. Mix together and bottle . Wild plums can beused instead of grapes .
Orange Peel Cordial .Take the rind of 1Mdoz . oranges . Th e peel ing must be
free from pulp . Cut in small pieces and put into a demij ohn .
Pour over this 1 gal . of French spiri ts . Let i t stand wellcorked for four weeks
,at the end of which time make a syrup
of 5 lbs . of sugar , 1Mqts . of water . Before i t is cold add thel iquor from the orange peel . Mix
,after which i t i s ready for
use . If too strong add a li ttle hot water to weaken i t .
Egg Nog.
12 eggs,1 qt . cream
,8 tablespoons pulverized sugar
,1 pt .
whiskey or brandy, M pint Jamaica rum . Beat whites to stiff
froth and add to these 4 tablespoonsful sugar . Beat creamand add 4 tablespoonfu l sugar . Put the whiskey and ruminto the volks of eggs (i t c ooks them$. Mix all together .$ eep on ice . This will last for days , or i t can be frozen .
Little drops of whiskeyPoured on broken ice
,
Li ttle grains of sugar,
Of lemon peel a slice ,Just a dash of AngosTura bi tters , pray $What we call a cocktai lIn the U . S . A .
—21
PUNCHES.
Roman Punch.
1 qt . sugar and 2 qts . water boiled together 30 minutes ,put in j u ice of 12 lemons and strain$ When cold free‘ze‘ as forice . N ow take whites of 8 eggs beaten in 10 tablespoonssugar , M cup water . Boi l sugar and water as for frosting andbeat into beaten whites and add 4 tablespoons of rum and8 of sherry to the frosting
,and sti r in to the frozen mixture .
Whip very swiftly the last .time .
Sorbet.
Boil together 20 minutes 1 pint sugar and 1 qt . water and1 pt . chopped pineapple . Add to this the j uice of 4 lemonsand j uice of 2 oranges . When cold freeze .
Claret Punch.
1 bottle C laret , 1 cup ice water , j uice of one orange .
Sl ice 2 lemons , M cup or more of sugar . Let the lemon standinfth e sugar
v
a short t ime before adding other ingredients .
Plenty of cracked ice .
CANDY .
2 cups brown sugar , M cup cream ,butter size of walnut
,
any k ind of nuts . Boil unti l done and then beat until creamy .
Almond Taffy.
Boil together M pt . water and 1 lb . brown sugar for tenminutes . Blanch and sl ice 1Moz . almonds , stir them into thesyrup with 2 oz s . butter. Let this boil hard ten minutes .Pour on a well buttered dish to the thickne ss of M inch .
Molasses Candy.
2 cups thick golden syrup,1 cup sugar . Butter size of
walnut , 3 or 4 teaspoons vinegar . Boil hard for 25 minutes,
stirring to prevent burning . Spread on well buttered tins andwhen not too cold pull .
Pralines.
1M lbs . ligh t brown sugar , 1 pt . syrup . Let this boil .Sk im i t . Let boi l unti l i t crisps a l i ttle , not too stiff, thenput in 5 coff ee cupsful of nut meats very carefully picked over .Let this cook 4 or 5 minutes . Remove from stove and stirvigorously unti l cool enough to put on a a buttered dish inany shape you l ike .
Stuffed Dates.
Paste of peanuts mixed with $ hite of an egg , a few dropsof sherry wine . Stufl
' two dates,press together and roll in
powdered sugar.
MENUS FOR GENTLEMEN’S E$ENING
SUPPERS.
This night he makes a supper and a great one to many lords and ladies.
1
Blue Points creamed on the half shell .Lettuce sandwiches
,coffee .
Lemon tarts .
2
Sweet bread and cucumber salad .
Entire wheat bread sandwiches .
Coffee .
crackers spread with Waukesha cheese .
Preserved G erman currants .
3
Mou lds of tomato j elly , served with chicken salad sandwiches .
made of one layer of whi te and one layer of G raham bread .
Coffee .
Individual mince pies . Cheese .
Rounds of toast with braised mushrooms on top .
Salad sandwiches .Coffee .
Pattie crusts fi l led wi th preserved strawberries and whippedcream on top .
5
Sandwiches cut from bread in rounds , spread w i th butter ,then a thin sl ice of roas t beef
,then a slice of fresh
tomatoes with mayonnaise,then a sl ice of bread .
Coffee .
Chocolate Eclai rs Cheese balls made of cream cheese .
_ 24_
6
Pattie crusts filled with creamed mushrooms and sweetbreads .
Nut sandwiches . Coffee .
Burr Mangoes .
Fruit salad made of cubes of grape frui t oranges,pineapple
sugar and sherry with a Marash ino cherry on top .
Served in punch glasses .
7
Pork and beans . Cabbage salad with boi led dressing .
Brown bread sandwiches .Coffee .
Doughnuts . Cheese .
8
Breasts of chicken larded . Toast sandwiches . Jel ly tart .Coffee .
Wine j elly colored with red fru i t j uice,a few bi ts of walnuts
hardened in i t . A little whipped cream on top .
Let i t harden in punch glasses .
9
Thin sl ices of Cervela t sausages .
Potato salad . Crackers . Swiss cheese .
Coffee .
Toasted Engl ish mumus spread with butter and maple cream .
25
E$CELLENT HAND LOTION.
1 oz. G lycerine , 10 grains Borax , M oz . Brandy , M pin tRose Water . Well mixed .
WEIGHTS BY MEASURE.
One quart of flour is equal to one pound .
One pin t of closely packed butter , one pound .
One p iece of butter si ze of an egg , two ounces .
One pint of sugar one pound .
Two wineglassfuls one gi l l .
The advertisers in this book are good friends of theCreche and are worthy of our patronage .
26
New York$ 38 $ e st 33rd Stre e t
Chicago$ 4 East $ ashington Stre e t
NO. D. BANGS 81 CO.
RR RRRRRRR RR RRR RRRRRRR
F IN E
HouseholdFurnishing nodsCOO$ IN G SCHOOL SPECIALTIES .
RU SS IAN , FRENCH , $ IENNAA A A AAA AA A AA AA
COFFEE MACHINES .
FRENCH BORD ER MOULD S .
Je l ly, Ch ick en , Croque tte and Tim
bal e Moulds—Case role s , Sh irredEgg Pans , F ish Sh e e ts , Bre adS t ick Pans , Sandw ich
Cutte r , Etc . , Etc .
274 81 276 $abash Ave .
N EA R $A N BUR EN ST .
Qomplime nts of
a igcm,
ghirtg=g irst Stre e t and (Fore st ave .
P A LA IS R 0‘
Y A L,
Gloves and Corsets.
15 7 S tate S tre e t , CHICAG O.
Miss Farquhar.
MISS M. M. HARPERS’
SY STEM OF TREATING SCALP IMPURITIES,FALLING OF THE HAIR AND DANDRUFF.
LAD IESHA IRDRESSING AND SHAMPOOIN G PARLORS.
920 Marshall Field Bldg CHICAG O.
G . F .
‘
G IE LS D O R F ,
Manufacture r of
F lNE F URS ,
i oe e e e i i e i i e
3 4 $ ash ington S tre e t , $ene tian Bui ld ing .
Se cond Floor . CHICAG O.
PURE. FRES H AN D D ELIC IO U SBON BONS , CHOCOLATES .
M ail or Expre ss Orde rsProm ptly and Corre ctly F i lle d.
1 5 5 S u r e $1 C HIC AG O , ILL.
$ATHRY N$
$. HARTIG AN ,
1302 COLUMBUS MEMORIAL BLDG .
STATE AN D $ ASHING TO N s rs .
SPECIALTIES
Corsets.LaunderedShirt $ aists andColoredSkirts.
l’
largare t Etter Creche Laundry.
MRS . A . A . ALBERTSON. Prop .
2 4 2 3 $ abash Ave nue , Chicago.
C . H . S M ILEY ,
Caterer
T e le p h one . S ou th 5 8 4 .
7 6 Tw e nty$ s e cond S tre e t . CHIC A G O .
N ew Y ork S te am Dye $ orks ,
J O HN ZEN O ELER . P ro p .
2 3 2 3 C ottag e .G rov e A v e nue ,
C o rne r P ra i r i e A v e nu e .
T e le p h one . S ou th 10 0 7 . C h ic ago .
mvrrarr’
ons
a nno unc e me ur s
AT HOM E c u m s
CORRECT S TYLELO$ ES T PRIC ES
P . J . P E E L ,
masseur
Te le phone , at at at South 2 14 .
Hom e Brew e d Be ve rage s
C an b e $ e p t F r e s h and S p a rk l ing
a ft e r U nc o r k ing b y U s ing a
Perfection Bottle S topper.
Inva luab l e f or Hous e h o ld U s e
As M ine ral $ ate rs, G inge r A le , $ ine s and all sorts of
Bottled G oods can b e k e pt a bsolute ly air tigh t
afte r once opened.
No. 1 , For Large Quarts .
No. 2 , For Ordinary Bottle s .
Th e Perfec tion Bottle S top p erCo2 6 0 C lark S tre e t , C h ic ago .
E .F ITS AN Y BOTTLF OR SALE BY
Je vne Co. , C . H . Slack ,Stanton 81 Co. , Rockwood Bros. Co $ . H .
P r i c e , 2 5 C e n ts . Salisbury Co.
1 9 0 1 .
l
E . J . HOPSON (fi' 0 0 .
R e sp e c tf ully announc e th e ir
Spring Ex h ibitof
Im p orte d H ats
and M illine ryNove l tie s .
Tr ude B uil ding ,
7 1 $ a bas h A ve . Ch icago.
A'
Fre s h Com ple x ion is A lways Adm ired.
A U D ITORIU I’
I C REAM$ ILL G I$E AND PRESER$E IT.
P r i c e , 5 0 C e n ts a J ar .
For S ale A t
AUDITORIUM PHARMACY ,
Auditorium Bui lding. Cor. Congre s s and $ abash Ave .
