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.

Honey-Mustard Chicken Salad Napoleons
DIET COKE CHICKEN

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, with vanilla.

FILLING.–Two cups of maple or brown-sugar, one cup of milk, a lump of

butter the size of a walnut, a tablespoonful of vanilla, or any

flavor. Boil till it gets like candy; beat to a cream.

Chicken Recipes

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 them in the oven; baste frequently with

eggs and milk; bake till a golden brown.

Chicken Recipes

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 bread
chopped beef, cheese or chicken, and cover with finely chopped pickle,
dill or the plain sour pickle. Another variation of the German sandwich
is a layer of bologna sausage, then a thin layer of pumpernickel covered
with another thin slice of rye bread. Cut into strips half an inch wide
and the length of the slice.

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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, until
well soaked, then squeeze and mix with half a pound of finely ground
calf’s liver, and season with parsley, chives and lemon peel in small
quantities, and all finely ground. Dust in salt and pepper and a
tablespoonful of flour. Bind the mixture with beaten eggs. Divide the
mixture with a tablespoon into small quantities and shape each one like
an oval. Plunge the ovals into a saucepan of boiling water and boil for
a half an hour. Chop some bacon, place it in a frying-pan with a lump of
butter and fry until brown. When the quenelles are cooked pour the hot
bacon and fat over them, and serve.Pancake Recipes