THE UNIVERSAL COOK-BOOK

under the hand on the board until about a finger's length.

Place them close together in two rows in a long shallow pan. Let them rise till very light, then bake in a very quick oven.

Meat Bread.

(Mrs. Cambell.)

Two pounds beef, 1 pound ham, 2 bunches parsley, chop fine ; 3 eggs, y2 cupful milk, 1 cupful cracker or bread crumbs. Pep- per and salt to taste. Form into a loaf and bake in oven. Pour 1 pint of water over it after it is in pan.

Salt-Rising Bread.

(Mrs. Parker.)

One pint new milk ; corn meal to thicken ; 1 gallon flour ; 1 tablespoonful sugar ; 1 teaspoonful salt ; pinch of soda.

Set the milk on the fire and stir in corn meal to make thick as mush. Set in a warm place all night. In the morning it will be light. Put the flour in a bowl, pour in the mush and mix with warm milk and water, equal parts : add the sugar, salt and soda. Make a stiff batter, cover and keep warm. In an hour it will be light. Work in flour to make stiff dough, let it rise, mold in loaves, put in greased pans, let it rise and bake. This makes the sweetest and most wholesome bread a family can use.

Brown Bread.

(H. S. B.)

One pint Indian meal, 1 pint rye, l/2 pint sour milk, ]A cup molasses, 1 teaspoonful soda, and enough warm water to make thin enough to drop from a spoon.

Pumkin Bread.

(Mrs. Owens.) Two cups buttermilk ; 3 cups wheat flour ; 3 cups corn meal ;

i2o THE UNIVERSAL COOK-BOOK.

i cup stewed pumkin ; i cup molasses; 2 heaping tablespoon-, fuls Cottolene ; 2 eggs ; %. tablespoon ful soda. Steam 2^ hours and brown in the oven.

Sour Milk Biscuit.

(Juliet Corson.)

One quart flour ; 1 tablespoon ful salt ; 1 teaspoonful soda ; 1 pint sour milk or buttermilk.

Sift the flour with salt and baking soda ; flour or butter a a pan, and see that the oven is hot ; wet the flour with a pint of sour milk, or enough to make a soft dough ; add 1 tablespoonful of Cottolene, by chopping it into the flour ; shape the biscuits quickly, put them into the pan, and bake them in a hot oven for about twenty minutes.

One quart of flour, 2 heaping teaspoonfuls of baking powder, salt, butter size of an egg, milk enough to make a soft dough; roll, and cut soft and thin.

Tea Rolls.

(Mrs. Parker.)

Two pounds flour ; 6 teaspoonfuls Cottolene ; 2 eggs ; 2 table- spoonfuls sugar ; 1 pint milk ; 1 teacup yeast ; little salt.

Rub the flour into the Cottolene ; add salt. Beat the eggs, add the sugar, have almost boiling milk, pour it on the eggs and mix all together, then add the yeast. Let stand till light, then make in small rolls, and when light bake. These rolls are delic- ious and will bake in ten minutes.

Sally Lunns.

Two cups flour, 2 teaspoonfuls baking powder, l/z a teaspoon- ful salt, 1 egg, x/z a cup milk. % cup melted butter. Bake 15 minutes in a very hot oven.

THE UNIVERSAL COOK-BOOK. 121

(Mrs. Cambell.)

One cup milk, 1 egg, small piece butter, 1 tablespoouful sugar, 2 teaspoonful yeast powder, melt butter and stir in last. Flour enough to make a stiff batter.

Graham Muffins.

(H. S. F.)

One cup graham flour, y2 cup white flour, % cup sugar, 2 tea- spoonful baking powder, pinch of salt, mixed well together then break 1 egg into a cup, beat well and fill with sweet milk, adding lastly butter (melted; size of a butternut mix quickly together and bake in hot pan.

Entire Wheat Gems.

Two cupfuls of entire- wheat flour, 1 cupful of cold water, ]/2 cupful of milk. Beat slightly and fill gempans, which should be small, deep and very hot. Bake ]/2 an hour in a very hot oven, the first fifteen minutes on the grate and the remainder of the time on the bottom of the oven.

Maryland or Beaten Biscuit.

One quart flour, x/z teaspoonful salt, 2 ounces of Cottolene, 1 cup cold water. Rub the Cottolene and salt into the flour and mix with cold water to a very stiff dough. Knead ten minutes, or until well mixed ; then beat hard with a biscuit beater or heavy rolling pin, turning the mass over and over until it begins to blister and looks light and puffy. When in this condition pull off a small piece suddenly, form it into a round biscuit, then pinch off a bit from the top. Turn over and press with the thumbs, leaving a hollow in the centre. Put the biscuits some distance apart in the. pan. Prick with a fork. Bake twenty minutes in a quick oven.

122 THE UNIVERSAL COOK-BOOK .

(Mrs. Iva Merrill.)

One pint of bread dough, i tumbler of warm milk, butter the size of an egg, i small cup of sugar, l/z teaspoonful of soda. Set to rise, when light roll out and make into rolls and let rise again until very light before putting in the oven. Bake twenty minutes.

Hot Gross Buns,

Three cups milk, i cup sugar, one tablespoonful butter or lard, i cup tepid water, i teaspoonful salt, %. of a grated nutmeg, l/z a cake compressed yeast. Add sufficient flour to make a good bat- ter ; let stand in a warm place to rise. Roll out %, an inch thick, make a deep cross on top of each bun, with a knife. Place in pans, let rise again, and bake from twenty to twenty-five min- utes. Brush over the top with white of egg and i tablespoonful powdered sugar. „

Rye Rusk.

Two teacups rye flour, l/2 coffee-cup of graham flour and l/2 cup wheat. Add a level teaspoonful of salt and stir together. Then add a teacup of sugar, a heaping tablespoonful of Cottolene, and a Fleischmanu's compressed yeast cake dissolved in a little warm water. Mix with sufficient warm milk to make a soft bat- ter, and put in a warm place to rise. When light add a cup of stoned raisins and a sprinkling of caraway seed if these are liked. Mix them in well, and let rise again. Bake slowly.

Corn Cake.

(Mrs. H. S. Foster.)

One half cup sour milk, y2 cup sweet milk, i tablespoonful cream, (either sour or sweet), 2 tablespoonfuls molasses (or su- gar), 1 teaspoonful soda, 1 cup of flour, 1 cup Indian meal.

Buckwheat Cakes.

One quart of buckwheat flour, ]/2 teacupful of sifted corn meal,

THE) UNIVERSAL COOK-BOOK. 123

water sufficient to make soft batter, 1 tablespoonful of molasses and little salt. Mix well with warm water over night ; add 1 cake of Fleischmann's compressed yeast, dissolve in warm water ; set in a warm place ; let rise till morning. Bake on hot griddle well greased with a piece of sweet fat salt pork. Some use oatmeal with buckwheat for cakes.

Flannel Cakes.

(Mrs. Owens.)

One pint sour milk or sour cream ; 3 level teaspoonfuls melted Cottolene, if milk is used; 3 eggs; 1 teaspoonful soda ; flour for batter to bake on griddle.

Leave the whites of eggs till just before baking, then beat very light and stir in lightly.

(Mrs. Parker.)

One pint flour; 1 teaspoonful baking powder: 1 teaspoonful salt ; 1 egg ; 2 cups milk.

Make a thin batter with the above ingredients. Rub a scant teaspoonful of Cottolene over the bottom of a hot frying pan, pour in a large ladleful of batter and fry quickly. Keep warm, pnt in more batter. Serve with honey.

Huckleberry Griddle Cakes.

(Mrs. C. W. P.)

One-half pint huckleberries, il/2 pints flour, 1 teaspoonful salt, 1 tablespoonful brown sugar, 2 teaspoonfuls Baking Powder, 1 egg, 1 pint milk. Sift together flour, sugar, salt, and powder j add beaten egg, milk, and huckleberries (washed and picked over). Mix into batter. Have griddle hot enough to form crust soon as batter touches it. In order to confine juice of berries, turn quickly, so as to form crust on other side ; turn once more

124 THE UNIVERSAL COOK-BOOK.

on each side to complete baking. Blackberry or Raspberry Griddle Cakes in same manner.

Pop Overs.

(Hattie Barnes.)

One egg, white and yolk beaten separately, i cup sweet milk, i cup flour, a pinch of salt. Bake twenty minutes.

Snow Balls.

One cup of sugar, i cup of flour, 2 tablespoonfuls of sweet milki j 1 teaspoonful of Baking Powder, 3 eggs ; flavor with lemon. Put t

1 tablespoonful in a buttered cup, and steam twenty minutes • Roll in white sugar while hot.

Scotch Scones.

One quart flour, sifted with 2 teaspoonfuls Baking powder, 1 tablespoonful sugar, %, teaspoonful salt, 1 tablespoonful lard, j

2 beaten eggs, and a pint of sweet milk. Let rise four or five : hours, and bake in muffin rings in hot oven.

Mother's Bnnus.

(Mrs. C. W. F.)

A cupful each of butter and sugar, a half cupful of yeast, a cup- ■ ful of scalded milk, flour to make a stiff batter, raise over night; knead well in the morning, let it rise, but not too much, knead again, throwing in a handful of cake currants, make into round cakes, set in your pans, brush over the top with a little milk and molasses, raise till pretty light and bake in a moderate oven.

Rice Cakes.

One cup of cold boiled rice, 1 pint of flour, 1 teaspoonful of salt, 2 eggs beaten light, and milk to make a tolerably thick bat- ter. Beat all together well, and bake on griddle.

THE UNIVERSAL COOK-BOOK. 125

Cream Toast.

Heat 1 pint milk, stir into it one large tablespoonful flour wet with a little cold milk. Add 1 large teaspoonful butter, and 1 cup cream if you have it. Place on the back of stove to keep hot, then toast nicely some bread, dip into the cream, put into a dish, and when you have sufficient toast, pour the cream over it and serve

Fried Bread.

If the bread is very dry dip each slice quickly in water, then make a batter from 1 egg, 2 tablespoon fuls flour, and milk enough to make a thin batter ; dip each slice in it and fry in butter or sweet lard, heated very hot, before laying in the bread. This makes an excellent dessert if eaten with wine or brandy sauce.

(Mrs. Flora M. Sprague.)

One pint sour milk ; 3 tablespoon fuls melted butter ; 3 eggs beaten separately ; 1 teaspoonful soda, pinch of salt ; flour to make stiff batter. Bake in waffle irons.

126 THE UNIVERSAL COOK-BOOK.

MEMORANDA.

THE UNIVERSAL COOK-BOOK. 127

MEMORANDA.

* TO TO MTE GilOCMS. *

Tfl TtI^TTTIP Success in Bread and Pastries 111 ll|plu C llse pUre an(j unadulteratedin-

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to any on the market.

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fllTTt ^TITPP^ ^re ^uaren^ee(i to be abso UU1 ppiUKp lately pure by reliable im

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Wb [S&Mll ^ ^u^ assortment of Imported and

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N. W. Cor. 11th & I sts., N. W.

THE UNIVERSAL COOK-BOOK. 129

(i No soil upon earth is so dear }o our eyes, As the soil we first stirred in terrestrial pies."

O. W. HOLMES.

"Do not tell your wife that your mother's pies were better than hers."

Cottolene makes a lighter and more delicate pie-crust than lard, and there is none of the greasiness that always exists with lard while there is more of the shortening quality. Cottolene contains no salt. Always use a little in your pastry. Use % of the usual quantity of shortening when you use Cottolene. Use the Cottolene cold, and keep the pastry in a cold place. Having tried Cottolene, you will not want lard and very little butter for your pastry. If Cottolene or any shortening is distributed in layers throughout the pastry, without allowing a paste to be formed with the flour, it will be flaky.

The compiler heartily recommends the use of this compound after two years of practical experience as being more healthful and economical than any other shortening.

To prevent the juice of pies from soaking into the under crust, rub the crust, before filling the pies — with a cloth dipped in a well beaten egg.

130 THE UNIVERSAL COOK-BOOK.

Pie Crust.

(Mrs. C. W. F.)

One cupful Cottolene, 3 cupfuls of flour, a little salt. Sift the flour and the salt and rub in the shortening. Use enough ice water to hold all together, handling as little as possible, roll from you. One-third of the above quantity is enough for one pie.

For Pastry.

(Miss Nellie B. Hoyt.)

One cupful of flour is sufficient for the crust of a medium-sized pie. To make tender and flaky pastry, always mix with a knife and roll from you, using lard, butter and water as cold as pos- sible. A marble or glass slab is excellent upon which to roll pastry.

Common Pie Crust.

(Mrs. S.)

One cupful of lard, 1 cupful of butter, 5 cupsful of flour, yz a teaspoonful of baking powder, cut the lard and butter into the flour with a knife ; add just enough ice water to mix. Neither roll nor knead more than necessary.

As Easy Way oi Making Light Pastry.

(Sadie B.)

Chop % of a cupful of butter into a cupful of sifted flour, with a pinch of salt. Mix with a few spoonfuls of ice water into a stiff paste. Roll out once or twice with a little more flour.

Apple Pie.

Six tart apples, l/2 cupful sugar, yi lemon rind grated. Peel, core, and slice apples very thin ; line pie plate with paste ; put in apples, sugar, and a little water ; spice to taste, wet the edges with cold water ; wash with milk, bake in steady moderate oven 25 minutes — or till apples are cooked.

THE UNIVERSAL COOK-BOOK. 131

Blackberry or Huckleberry Pie.

One-half cupful sugar, and 3 cupfuls berries to each pie. Line pie plate with paste, put in berries and sugar, wet the edge, cover and wash with milk ; bake in quick, steady oven 20 minutes

Custard Pie.

Four eggs, 1 quart of milk, a little salt, and yz cupful of sugar. Bake with under crust only.

Gocoanut Pie.

One grated cocoanut, 1 quart of milk heated to boiling and poured over the grated nut, 2 tablespoonfuls of butter, 4 eggs, sugar to taste. This makes two pies.

Whipped Cream Pie.

(" Grand-ma.")

Line a deep pie tin with a moderately rich crust. Bake in a quick oven ; then spread it with any soft jam or jelly, and on this pour a teacup ful of cream, beaten or whipped to a stiff foam ; then sweeten and flavor to taste ; the cream will beat more easily if very cold at first. More jelly can be spread on the top of the cream, or serve it without, as preferred.

Rhubard Pie.

(L. S. P.)

Cut up fine 2 cupfuls of tender rhubard, add % cupful of sugar and a rounded spoonful of flour ; stir all together and lay on an under crust, put a few pieces of butter on the top, grate over a little nutmeg, cover and bake half an hour, or till just cooked through. Prepared in this way the juice will not run out.

Pineapple Pie.

One large pineapple or 2 small ones (chop quite fine), 2 cups sugar, 3 tablespoonsfuls cornstarch, 3 eggs, 1 cup sweet milk or water, a little salt. This fills three pies. Bake with two crusts.

132 THE UNIVERSAL COOK-BOOK.

Genuine Pumkin Pies.

(Mrs. C. W. F.)

These shall really be pumkin, aud neither squash nor custard. The pumkin should be of dark yellow skin and heavy in propor- tion to its size ; the flesh thick and fine grained ; pare and cut in inch cubes and cook it in a little water until soft, being care- ful that it does not burn. Then press through a colander, put it back in the kettle with some molasses or sugar and spice, and let it mull away until it is a rich red amber marmalade. This must be done a day or two before the pies are made, for it is a work of time. One cupful of such pumkin is ample for a deep pie, and real pumkin pie is never baked in a shallow plate. A proportion for a pie is i cupful of pumkin, i egg, 3 to 4 cups of milk, l/z cupful of sugar, a little salt, J^ teaspoonful of ginger, % teaspoonful of cinnamon and a little nutmeg. Bake rather slowly.

Summer Mince Pie.

(H. S. B.)

One cup rasins chopped fine, 3 cups water, 3 cups sugar, y2 cup vinegar, 1 nutmeg, 1 tablespoonful each of cinnamon, cloves, all- spice and ginger, butter size of an egg, 8 crackers rolled fine. Cook well before baking. This quantity makes four or five pies.

Mince Meat.

If the perfection of flavor is to be obtained, mince-meat should be made two, or better, three weeks before it will be needed. If made according to the following recipe, it will keep all Win- ter, and the quantity given will make a great many pies :

Two pounds of beef, 2 pounds of suet, % pound of candied lemon peel, 2 pounds of layer raisins, 1 quart of sherry, 1 quart of good brandy, 2 oranges (juice and rind), 2 lemons (juice and rind), 2 tablespoon fulfs of salt, 4 pounds of apples, 2 pounds of currants, 2 pounds of sultana raisins, 1 pound of citron, 2 pounds

THE UNIVERSAL COOK-BOOK. 133

of sugar, 2 nutmegs (grated), % ounce of mace, y2 ounce of cin- namon, % ounce of cloves.

Cover the beef with boiling water, cook it gently until tender, and set it away to cool. When it is cool, chop it fine, and also the suet and apples ; stone the layer^raisins and shave the citron. Mix all the dry ingredients well together, and add the juice and grated rinds of the lemons and oranges. Mix well, pack away in a stone jar, add the wine and brandy, and set in a cool place, closely covered. When ready to use, thin the requised quantity with cider.

Pasadina Orange Pie.

(K. D. Barnes.)

Grated rind of 1 large orange and juice of 2, 1 cup sugar, yolks of 3 eggs. Reserve the whites for the meringue. A tablespoon- ful of flour, a little salt. A little lemon juice adds to the flavor.

Filling for Lemon Pie.

(Edith M. Ryder.)

Four large crackers rolled fine, juice and rind of 1 lemon, % of a cupful of sugar, % of a cupful of water, yolks of 2 eggs and a lump of butter. Bake with one crust. Beat whites of the eggs and spread over the pie when baked.

Apple Roll.

(Mrs. Nellie B.Hoyt.)

Make a dough a little richer than for biscuit. Roll about half inch thick. Chop your apples fine and spread the dough thick with them. Then sprinkle with sugar and cinnamon. Turn the sides toward the center and proceed to roll it up. Bake half an hour. To be eaten with cream or a rich wine sauce.

Old Fashioned Lemon Pie.

(Mrs. C. W. F.) The juice and grated rind of 2 lemons, 2 rolled crackers, 1 egg,

134 THE UNIVERSAL COOK-BOOK .

i cupful sugar, % cupful water, i cupful chopped raisins, i table- spoonful butter, salt and spices to taste. Bake with two crusts.

Pan Dowdy.

Line a deep dish with paste made of sweet cream, flour, little salt and baking powder. Fill the dish with sour apples cut in slices, sweeten with )/z cup brown sugar and .} cup molasses, add salt and spices to taste, place across the top of the apple, thinly cut stripes of fat salt pork. Cover with crust and bake half an hour. Serve hot with sauce.

THE UNIVERSAL COOK-BOOK. 135

MEMORANDA.

C. W. BARKER

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