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Ingredients

• one teaspoonful nmstard when preparing
• two slices salt pork cut tine
• one quart floiir
• two tablespoon fuls milk
• one teaspoonful flour
• one-half teaspoonful salt
• one-half cup sweet milk
• one tablespoonful melted butter
• one pint white sugar
• half ounce salti>etre
• one gallon water
• one-half teaspoonful each of salt
• one ounce butter
• one cup milk
• one teaspoonful digitized by google 64 «alt
• two tablespoonfuls mustard
• one quart of flour will weigh one pound
• one pint of liquid will weigh one pound
• two cups of sugar will weigh one pound
• three pints boiling hot water on four pounds coifee crushed sugaf
• two ounces tartaric acid
• one ounce flavoring
• one-fourth teaspoonful bi-carbonate soda
• two tablespoonfuls of the syrup
• nine pounds salt
• two ounces saltpetre
• three-fourths full of freshly ground coflfee
• four persons
• three things to remember
• 63 second
• six potatoes
• twelve ears
• ten imn- ates
• two heaping teaspoonfuls baking powder
• three hard boiled eggs
• two heaping cook spoons ground mustard
• one large spoon white sugar
• one table- spoonful nmstard
• seven ribs
• one egg
• one teaspoon- ful sugar
• one tablespooiiful salad oil
• one pound
• two tablespoon- fuls of spice will weigh one ounce
• one ounce
• four pounds coifee crushed sugaf
• three eggs well beaten
• one hundred pounds beef nine pounds salt
• 11 union block
• pepper
• salt
• cayenne
• vinegar

Directions

1. Vp stairs. CLAI{EMONI\ X. II.

2. Digitized by

3. MISCELLANEOUS.

4. Everything odd, dizzy, or queer ; All lliat was left, tumbled in here.

5. Asparagus. — Keep it eool and moist on the cellar bottom till wanted. Throw it into cold water. Cut oflf all that is tough. Tie it ih small bun- dles. Boil it in salted warm water for fifteen or twenty minutes, having only I'ust enouf^h to cover the asparagus. When done take it up with a .skimmer, lay it on buttered toast, and put butter on it. Then pour on the water in which the asparagus was boiled.

6. Baked Eggs.— Butter a deep pie plate and pour in enough milk to cover the bottom. Break in as many eggs as the dish will hold, and bake until the white is set. Sprinkle on salt and pepper, and serve in the bake dish. — Mrs. K. Washburn.

7. Best Baked Beans.— After being picked over and thoroughly w^ash- ed, put the beans in the bean pot and cover them with water. Put them on the back of the stove where they will cook slowly, leaving them there all day. The next morning put in the pork with a small pinch soda and salt, if the pork is not salt enough for them. Bake slowly all day. Some think the flavor is improved by putting in one teaspoonful nmstard when preparing them for the oven. — L.' E.

8. Cauliflower. — Remove the green leaves and wash the cauliflower (•lean. Place in a deep saucepan, head downward, and cover with boil- ing water. Sinmier gently one hour. Serve with a cream or butter sauce.

9. To Cook Cabbage.— Cut the cabbage tine as for cold slaw, put in a stew pan with cold water and a little salt. Cover it closely, and cook till nearly done. Then pour off the water, pour on milk or cream, add butter and pepper and cook till thoroughly done.

10. Coffee. — Fill a teacup three-fourths full of freshly ground coflfee. Into it break an ^^g with shell. Mix w(?ll, adding enough cold water to thoroughly wet the grounds. Upon this pour one ({uart boiling water. Let it simmer gently on the stove for twenty to thirty minutes. Do not let it boil. At table first put the sugar into the (Mip, then add hot milk, then the coffee. If cream is used it can be served cold. This is enough for four persons. Three things to remember : First, Use the best coffee;

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12. Second, llioroughly clean utensils; Third, Fresh water, i.e., water that havS not boiled a long time. — /. D. HaU.

13. Corn Chowdkk. — Two slices salt pork cut tine, put in a porcelain kettle with an onion and cook until done. Then pare and cut in slices six potatoes, put with the pork and onion and cover with water. When done add the corn from twelve ears, and a (piart of milk. C'ook ten imn- ates.— 3/r«. C. H. Weed.

14. Dumplings. — One quart floiir. Sift with it two heaping teaspoonfuls baking powder, a little salt. Mix lightly with milk as soft as you can handle. Don't remove cover until twenty minutes. — Mrs. H. B. Glutden.

15. Eggs ON •Toast. — Three hard boiled eggs. Chop the whites tine. Add to it two tablespoon fuls milk or cream, piece of butter size of an ^ggy one teaspoonful flour, little pepper and salt. Put in a saucepan over the lire, stir till thickens, then spread onto the toast. Rub the yolks through a sieve. Sprinkle over the toast. Serve hot. Boil the eggs twenty minutes. Put into cold water to prevent turning black. — Mi's. N, Washburn.

16. German Mustaku. — Two heaping cook spoons ground mustard, one large spoon white sugar, butter size of an eg^. Beat to a cream, then add a very little cayenne pepper, one-half teaspoonful salt, three-fouiths cup good vinegar, one-half cup sweet milk. Put in a pail and set it in a kettle of boiling water. Stir until it, thickens. Bottle and set in a cool place.

17. Ham and Eg(; Sandwiches. — C'old boiled ham chopped tine, hard boiled eggs chopped fine, one tablespoonful melted butter, one table- spoonful nmstard, pepper and salt to taste. Spread between layers of bread and butter. Mustard can be left out if desired;

18. Ham Pickle. — One and one-half j)ints salt, one pint white sugar, one- half ounce salti>etre, one gallon water. Scald and cool.— J/r. Ueo, P, liossUer.

19. Mutton Ci tlets. — Seven ribs, cut shinbone, separate ribs. Pound, scrape end of bone. One-half teaspoonful each of salt and pepper. Rub on each chop. Beat one egg. Lay each cutlet in, then into bread crumbs. One ounce butter. When h'>t lay in cutlets, small end in mid- dle. Serve with mashed potatoes on dish.

20. Onions. — Select the white kind. Peel them and put them in boiling milk, a little salted, and boil them from half to three-quarters of an hour. When taken up drain in a colander. Pour a little melted butter over them, or put on cold butter.

21. Omelet. — six eg^^a, whites and yolks beaten separately, one cup milk, butter size of an egg, tsvo tablespoonfuls flour, one teaspoonful

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23. «alt. Stir in geutly, the whites last. Bake fifteen or twenty minutes in moderate oven.— Mj^s, C. P, BossUer.

24. Potatoes.— The ^eat art of cooking potatoes is to take them up as soon as they are done. Of course it is important to begin to cook at the proper time. When boiled, baked, fried and steamed they are rendered watery by continuing to cook them after they have reached the proper point. For this reason, potatoes to bake or boil sliould l)e selected so as to have them nearly the same size. Begin with the largest first, and con- tiaue to select the largest till all are gone. Be careful that the water does not stop boiling, as thus the potatoes will be watery. Never boil them very hard as it breaks them. *

25. Prepared Mustard. — Two tablespoonfuls mustard, one teaspoon- ful sugar, one-half teaspoonful salt. Add enough boiling water to mix the ingredients. When cold add one tablespooiiful salad oil or butter, and enough vinegar to thin it. — Miss Band,

26. If anything is spilled on the stove, sprinkle salt on immediately, and the odor will be neutralized.

27. EiCE. — Never cook in an iron vessel. Soak two hours before c-ooking. Have the water actually boiling. While boiling do not cover. While boiling do not stir. Boil ten minutes and add salt. Boil ten more minutes and drain dry. Rice cooked the right way will show whole ker- nels. Rice cooked the wrong way will show a pasty mass. — Mrs. S. J. Boberts^ Jr,

28. Soda Water. — Pour three pints boiling hot water on four pounds coifee crushed sugaF. When cool add two ounces tartaric acid, one ounce flavoring, and then the whites of three eggs well beaten. For use : Take one-fourth teaspoonful bi-carbonate soda, add two tablespoonfuls of the syrup. Beat it, then add water.— -Mrs, G. V. Grismer.

29. Steamed Peas.— They should be put into a dish without w^ater, placed in the steamer, and cooked from three-fourths of an hour to an hour. Season to taste with salt and butter.

30. To Salt Beef.— To one hundred pounds beef nine pounds salt, 'sev- en pounds sugar, two ounces saltpetre. Mix these together well, and rub each piece of beef with the mixture, and pack tight in a barrel. Put on a weight and in a few days the brine should cover the beef.

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Nutrition, whole recipe (rough)

Counts 14 of 17 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.