Baking Recipes

Cake Recipes
ICE-CREAM CAKE. MRS. C. H.
One cup butter rubbed with two cups white sugar to a cream, one cup
sweet milk, three and one-half cups flour, three level teaspoons
baking powder, and whites of eight eggs. Bake in jelly tins, and put
together with boiled icing flavored with orange.
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Baking Recipes

Cake Recipes
DELMONICO’S CAKE. MRS. M. S. LEONARD.
One-half cup of butter, two cups of sugar, two teaspoonfuls of baking
powder, two-thirds of a cup of sweet milk, three cups of sifted flour,
the whites of eight eggs, beaten stiff. Cream the butter and sugar;
add the milk; then the flour; beat thoroughly; then add the eggs; and
flour, [...]

Recipes Tried and True

Seafood Recipes
CODFISH BALLS. MRS. T. H. LINSLEY.
One pint shredded codfish, two quarts mashed potatoes, well seasoned
with butter and pepper–salt, if necessary. Make this mixture into
balls. After dipping them into a mixture of two eggs beaten with
one-half cup milk, place them in a dripping pan into which you have
put a little butter; place [...]

Condiments Recipes

PINEAPPLE JAM.
Peel, grate, and weigh the apple. Put pound to pound of pineapple and
sugar. Boil it in a preserving kettle thirty or forty minutes.
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Lunch Recipes

GERMAN RYE BREAD SANDWICHES
Put between buttered slices of rye breadchopped beef, cheese or chicken, and cover with finely chopped pickle,dill or the plain sour pickle. Another variation of the German sandwichis a layer of bologna sausage, then a thin layer of pumpernickel coveredwith another thin slice of rye bread. Cut into strips half an inch [...]

Recipes Tried and True

SOUP Recipes
VEGETABLE SOUP. MRS. J. S. REED.
One-fourth head cabbage, three large onions, one turnip, three large
potatoes, two tablespoons cooked beans; boil all together till tender.
Pour off all water; then add one gallon of stock. Add tomatoes, if
you like.
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Lenten Recipes

~CALF’S LIVER QUENELLES
Steep a thick layer of bread in milk, untilwell soaked, then squeeze and mix with half a pound of finely groundcalf’s liver, and season with parsley, chives and lemon peel in smallquantities, and all finely ground. Dust in salt and pepper and atablespoonful of flour. Bind the mixture with beaten eggs. Divide themixture [...]

Appetizer Recipes

CHOCOLATE CREAMS. MRS. EDWARD E. POWERS.
Two pounds XXXX confectioners’ sugar, one-fourth pound grated
cocoanut, one tablespoonful vanilla, a pinch of salt, whites of three
eggs (beaten very stiff); mix all together, and roll into small balls;
let stand one-half hour; then dip into the chocolate, prepared thus:
One-half cake Bakers chocolate (grated fine), two tablespoonfuls
butter. Warm the [...]

Recipes

NOODLE DOUGH FOR ITALIAN RAVIOLI
Make noodle crust as you would fornoodles. Roll very fine and cover half the crust with ravioli dressinghalf-inch thick. Turn over the other half to cover. Mark in squares asshown in figure.Cut with a pie cutter after marking. Drop one by one in salted boilingwater, cook about twenty minutes, drain and [...]

Lunch Recipes

HAM SANDWICHES
Chop two cups of ham, using a little fat with thelean. Mix one tablespoon of flour with enough cold water to make smooth,add one-half cup of boiling water, and cook five minutes; then add theham and one teaspoon of dry mustard. Mix well and press into a bowl or jar.
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