Eggless recipe book for cakes, cookies, muffins, and desserts

by O. H. Thompson

Layout 2

EGGLESS RECIPE BOOK

—— FOR ——

Cakes, Cookies, Muffins

AND

Desserts

————

PUBLISHED BY

O. H. THOMPSON

————

PRICE. 50 CENTS

COPYRIGHT, 1917

THIS RECIPE BOOK

IS DEDICATED TO

Economical Housewives.

In using these recipes, make ready all materials and pans before beginning to put cakes, cookies, etc., together. Pans should be greased with sweet lard, as butter scorches very easily. For cakes made with brown sugar or dark molasses, it is better to line the pans with lightly greased paper, and if paper is thin do not grease at all. In baking fruit cake use more than one thickness of paper. Mix in an earthen bowl with a wooden spoon. Coarse texture with large holes shows insufficient beating and too much baking powder or soda. Do not use heaping measures unless called for. And if you don't have success the first time, don't condemn the recipe, but try again. And also remember that the plainest of cakes may be made attractive by the addition of a dainty icing. So try and keep on hand the necessary materials, such as confectioner's sugar, little jars of coloring paste, or small bottles of fruit or vegetable coloring. Once you buy them they will last a long time, as it takes but a few drops to make a desired color. You can buy orange, fruit red, green, violet, pink, brown and golden yellow. Also have some candied cherries, conserved orange and pineapple, some candied orange and lemon peel and a few pieces of citron, some English walnut meats, pecans, almonds, raisins and currants. Of course it is not necessary to have all these materials, but with them you can make a great variety out of the plainest of cakes such as you will find in this little book.

Sincerely,

O. H . THOMPSON.

WEIGHTS AND MEASURES

2½ teaspoons make 1 tablespoon.

4 tablespoons make 1 wineglassful.

2 wineglassfuls make 1 gill.

2 gills make 1 teacupful.

2 teacupfuls make 1 pint.

4 teaspoons of salt make 1 ounce.

1½ tablespoons sugar make 1 ounce.

2 cups or 1 pint sugar make 1 pound.

1 scant quart wheat flour makes 1 pound.

10 eggs make 1 pound.

A piece of butter size of an egg makes 1½ ounces.

2 cups butter make 1 pound.

CAKES

No. 1. Eggless, Milkless, Butterless

FRUIT CAKE

Part No. 1 2 cups raisins 2 cups currants 1 cup citron and nuts ¾ cup shortening 2 cups water 2 cups dark brown sugar Mix all ingredients together, set on the fire and boil 10 minutes until thick, then set away to cool.

Part No. 2 4 cups flour 1 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda Mix all ingredients together, add to No. 1 and stir well. Put in loaf pans lined with greased paper and bake one hour in a slow oven.

No. 2. FRUIT CAKE

Part No. 1 1 cup brown sugar 1¾ cups water 1 cup raisins ½ cup shortening 2 ounces citron, cut fine Mix No. 1 together, set on fire and boil 5 minutes; set away to cool.

Part No. 2 1 teaspoon nutmeg 1 teaspoon cinnamon ½ teaspoon salt 2 cups flour 5 teaspoons baking powder Mix No. 2 together thoroughly, add to No. 1 and stir well; bake in loaf pans about 1 hour, slow oven.

No. 3. MARBLE CAKE

1½ cups sugar 2 cups flour 2 teaspoons of baking powder 1 tablespoon cornstarch ¼ teaspoon salt

1½ cups lard 2 tablespoons cocoa ¾ cup milk 1 teaspoon vanilla ¾ cup cold coffee

Sift all dry ingredients together; then rub the lard into the mixture and divide into two equal parts. To one part add the, coffee and cocoa. To the other, the milk and vanilla. Mix each part well and put them in alternate layers in a buttered and floured cake pan and bake in a moderate oven ¾ of an hour.

No. 4. DEVIL'S FOOD CAKE

2 cups brown sugar ½ cup butter ½ cup sour milk ½ teaspoon baking soda

2½ cups flour ⅓ cake of baker's chocolate, grated and dissolved in ½ cup water

Cream together the sugar and butter; then add the sour milk into which the soda has been dissolved. Then stir in the flour and chocolate. Bake 45 min.

No. 5. CHOCOLATE CAKE

1 cup sugar ½ cup butter ½ cup sour milk

1 teaspoon baking soda 1 square baker's chocolate ½ cup of boiling water

2 scant cups of flour

Cream sugar and butter; dissolve soda in sour milk and add to sugar and butter. Dissolve chocolate in the boiling water and add to the mixture; stir in the flour and bake 30 minutes in a hot oven.

No. 6. BOILED CAKE

1 cup brown sugar ½ cup lard 1 cup hot water 1 cup raisins

1 teaspoon cloves 1 teaspoon cinnamon 1½ cups flour 1 teaspoon baking soda

Boil sugar, lard, raisins and hot water together for 3 minutes and set away to cool; then add the flour, spices and soda and mix well. Put in a loaf pan and bake in a moderate oven.

No. 7. QUEEN'S CAKE

1 cup sugar 1 cup sour milk ½ cup lard

2 cups sifted flour 1 teaspoon soda 2 teaspoons mixed spices

1 cup seedless raisins

Cream sugar and lard; dissolve soda in the sour milk and add to sugar and lard; stir well and add flour; mix smooth and add spices and raisins. Put in a loaf pan and bake in a moderate oven.

No. 8. EGGLESS LOAF CAKE

½ cup butter 1½ cups sugar 1⅓ cups milk

3 cups flour 3 teaspoons baking powder 1 tablespoon cornstarch

Cream sugar and butter; then add milk; stir until sugar is dissolving; then stir in gradually the flour sifted together with baking powder and cornstarch. Mix well and bake in loaf pan; moderate oven.

No. 9. RAISIN CAKE

2 cups sugar ½ cup lard 4 cups flour 2 cups sour milk

2 teaspoons cinnamon ½ teaspoon allspice 1 teaspoon nutmeg 1 lb. raisins, seeded and cut

1 teaspoon baking powder or soda

Cream sugar and lard; if soda is used, dissolve in sour milk; if baking powder, sift with the flour; add the sour milk to the sugar and lard; stir well; then add all the dry ingredients sifted together; mix well; then stir in the raisins and flavor with orange and vanilla blended; ¾ hours in medium oven.

No. 10. SPICE CAKE

1 cup dark molasses 2 tablespoons of butter 1 cup sour milk with 2 level teaspoons of soda or same of sweet milk with 2 teaspoons baking powder

2½ cups flour 1 cup raisins 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon allspice

Mix molasses and butter; add milk, and then the flour, raisins and spices; mix thoroughly and put in loaf pans and bake 1 hour in a slow oven.

No. 11. EGGLESS LAYER CAKE

2 cups sour cream 3 cups sugar 5 cups flour

1 teaspoon soda 2 teaspoons lemon ½ teaspoon salt

Mix cream, sugar, salt and lemon extract together; dissolve soda in two tablespoons of cold water and add to the mixture. Stir in the flour a little at a time till quite smooth. Butter two cake pans, fill half full of batter and bake in a moderate oven 45 minutes. Use any filling desired.

No. 12. BANANA CAKE

2 cups sliced banana ½ cup water

1 cup sugar ½ cup butter

1 heaping teaspoon baking powder

Mash bananas with sugar; add the water, butter and baking powder and enough flour to make a dough that drops easily from a spoon. Bake in shallow pans in a quick oven.

No. 13. POOR MAN'S CAKE

1 cup sugar 1 cup sour milk 2 cups flour ¼ cup butter

½ teaspoon soda 1 teaspoon baking powder 2 tablespoons cornstarch 1 teaspoon lemon

Mix butter and sugar; stir soda into sour milk and add to butter and sugar, but do not stir; sift flour, cornstarch and baking powder; add them and stir thoroughly; add flavoring and bake in three layers; spread layers with jelly or icing as desired.

No. 14. HARD TIMES CAKE

¾ cup shortening 1 cup molasses i cup sugar 1 cup strong coffee

4 cups flour ½ nutmeg grated 1 teaspoon cloves 1 teaspoon soda

Dissolve soda in coffee and add to the shortening, sugar and molasses, which have been mixed thoroughly; then add flour into which you have stirred the spices and raisins or currants; if you choose, about two cups will be sufficient; mix all well; put in pans lined with greased paper and bake in a slow oven 1 hour.

No. 15. VELVET LUNCH CAKE

2 cups sugar ½ cup fresh lard 4 cups flour 2 cups sour milk

2 teaspoons cinnamon ½ teaspoon allspice 1 teaspoon nutmeg 1 lb. raisins seeded and cut

1 teaspoon baking powder or the same of soda dissolved in a tablespoon of hot water

Cream sugar and lard; add the sour milk; mix flour and spices and stir in then the raisins. Bake in loaf pans in a moderate oven.

No. 16. EGGLESS CAKE

½ cup butter 1½ cups sugar 1⅓ cups milk

3 cups flour 2 teaspoons baking powder 1 tablespoon cornstarch

Cream butter and sugar; add milk and stir till sugar is dissolved; stir in gradually the flour sifted with the baking powder and cornstarch; mix stiff and bake as a loaf cake or in three layers with any filling desired.

No. 17. EGGLESS GOLD CAKE

½ cup of carrots boiled till tender and rubbed through a sieve 1 cup sugar ⅓ cup shortening 1 scant cup milk

2 cups flour 1 teaspoon cream of tartar ½ teaspoon baking soda ½ teaspoon salt ½ cup raisins seeded and floured

lemon flavor

Mix thoroughly the carrots, sugar and shortening; add the milk and flavor; sift the flour, cream of tartar, soda and salt; stir in well, and add the raisins. Bake in a loaf pan in a moderate oven.

No. 18. APPLE SAUCE CAKE

1 cup sugar ½ cup butter 1 cup apple sauce 1 teaspoon baking soda 1 cup currants or raisins

1¾ cups flour 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon allspice ½ teaspoon nutmeg

Cream sugar and butter; dissolve soda in a tablespoon of hot water and stir into apple sauce; add to the butter and sugar; then stir in the flour and spices sifted together and add the raisins. Bake in a loaf pan 45 minutes; moderate oven.

No. 19. SOUR MILK CAKE

¾ cup molasses 1 cup sugar ½ cup butter 3 cups flour 1 cup sour milk

1 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon baking soda 2 teaspoons baking powder ½ lb. raisins

Cream the butter and sugar; stir in the molasses; dissolve soda in the sour milk and add; sift the flour, spices and baking powder together and stir in; then add the raisins; put in loaf pans and bake in a slow oven 1 hour.

No. 20. PORK CAKE

without eggs, butter or milk

1 lb. salt pork, ground fine 1 pt. dark molasses 2 cups brown sugar 1 pint hot black coffee

1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon ginger 1 teaspoon nutmeg

Pour the hot coffee, in which dissolve 1½ teaspoons baking soda, over the salt pork; add the molasses, sugar and flour enough to make a medium stiff dough; stir in the spices and 1 pound raisins and currants together, and a cup of chopped nuts and candied cherries if desired; put into loaf pans and bake in a slow oven 1 hour.

No. 21. CRUMB CAKE

3 cups flour 1½ cups brown sugar ½ cup butter

1 cup sour milk 5 teaspoons cocoa or chocolate 1 teaspoon soda

Put the flour, sugar and cocoa or chocolate into a mixing bowl; stir all together and then rub the butter in; put soda in sour milk and add to the mixture; add the salt and beat all together; pour into a greased pan and bake in a slow oven; ice if desired.

No. 22. EGGLESS DROP CAKES

1 cup butter 2 cups sugar 2 cups milk

4 cups flour 1 cup chopped raisins 2 teaspoons baking powder

1 teaspoon of vanilla

Cream butter and sugar; add the milk; sift the flour and baking powder and stir in; then add the flavor and raisins; mix well and drop in gem pans or little cake tins; bake in hot oven.

No. 23. SPICE CUP CAKES

1 cup dark molasses 1 cup brown sugar 1½ cups lard 1 teaspoon of baking powder

½ teaspoon cinnamon ½ teaspoon ginger ½ teaspoon salt 1 cup boiling water

Mix the molasses, shortening and sugar together till creamy; dissolve the soda in the hot water and add; sift the spices, salt and flour together and stir in well. Drop in muffin tins and bake 20 or 30 minutes.

No. 24. MOLASSES CUP CAKES

3 tablespoons brown sugar 5 tablespoons flour

1 tablespoon ginger 2 tablespoons dark molasses

1 heaping teaspoon baking powder

Mix all dry ingredients together; then add molasses with a little milk; stir well; drop in greased cup cake pans and bake 20 or 30 minutes.

No. 25. GINGER NUTS

¾ cup butter and lard ¾ cup brown sugar 1½ lbs. flour 1 oz. ground ginger

1 oz. ground allspice 1 oz. ground cloves 1 oz. ground cinnamon

Cream shortening and sugar; then work in the spices and flour and mix to a stiff dough with molasses and let stand ½ hour; make into balls about the size of a walnut, press out flat, put in a greased pan 2 inches apart and bake in a medium oven 10 minutes.

COOKIES, MUFFINS, ETC.

No. 1. EGGLESS COOKIES

2 cups sour cream 6 cups flour 3 cups sugar

1 teaspoon soda 1 teaspon cinnamon ½ teaspoon soda

Put flour in a mixing pan, making a hollow in the center into which put the sugar, salt and cinnamon; dissolve soda in the sour cream and add; stir with a spoon till most of the flour is stirred in; mix in the rest of the flour with the hands; roll in a thin sheet; use round cutter; hot oven.

No. 2. GINGER SNAPS

1 cup molasses 1 cup sugar ½ cup butter ½ cup hot water

1 teaspoon soda 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon cloves

Mix sugar, molasses and butter; dissolve soda in a little hot water and add; mix the spices with enough flour to make a stiff dough; roll very thin and cut with a small round cutter and bake in a hot oven.

No. 3. MOLASSES COOKIES

1 cup lard 1 cup sugar 1 cup molasses 4½ cups flour

2 teaspoons soda ½ cup boiling water ½ teaspoon cloves ½ teaspoon cinnamon

½ teaspoon ginger

Cream lard and sugar; add molasses, then soda dissolved in the boiling water; mix the spices with 4 cups of flour and stir into mixture, using the other ½ cup of flour to roll out the dough; roll thin; cut out with large cutter and bake in a hot oven.

No. 4. GINGER COOKIES

2 cups molasses 1 cup brown sugar 1 cup lard

2 teaspoons cream of tar ½ cup coffee 1 teaspoon ginger

pinch of salt

Mix sugar with molasses, then add salt, shortening, ginger, coffee and cream of tartar; add enough flour to roll thin; cut with a cookie cutter and bake 20 or 30 minutes in a hot oven.

No. 5. SOUR CREAM COOKIES

1 cup sugar 1 cup sour cream

1 teaspoon soda ½ teaspoon vanilla

pinch of salt

Dissolve soda in the sour cream and add to the sugar; put in vanilla, salt and enough flour to roll thin without sticking; cut with a cookie cutter and bake 20 or 30 minutes in a hot oven.

No. 6. FRUIT COOKIES

2 cups brown sugar ½ cup butter ½ cup lard ½ cup sour milk

1 teaspoon soda 1 teaspoon cinnamon ½ teaspoon nutmeg 1 cup of raisins and nuts or 1 cup chopped dates and figs

Cream sugar and shortening; add the soda dissolved in the milk; mix the spices with enough flour to make a medium stiff dough; then stir in the raisins and nuts; roll out thick, cut out with cookie cutter and bake in a medium oven.

No. 7. LEMON TEA CAKES

2½ cups sugar ½ cup butter 3 pints flour

2 teaspoons cream of tartar ½ pint milk 1 teaspoon soda

1 teaspoon lemon

Cream butter and sugar; add a pinch of salt and the flour into which has been sifted the cream of tartar; mix this to a dough with the milk, reserving a little to dissolve the soda, adding this last of all; mix well and roll out thin; cut into small round cakes and bake in a hot oven.

No. 8. CARAWAY SEED COOKIES

¾ lb. butter and lard 1 lb. sugar ½ pt. cold water

3 lbs. flour 2 teaspoons cream of tartar ½ cup caraway seeds

Cream the sugar with the butter and lard, then add the flour into which has been sifted the cream of tartar; mix to a dough with the water in which has been dissolved a teaspoon of baking soda; roll out and cut into oblong cakes, sprinkle with caraway seeds and bake in a hot oven.

No. 9. CHOCOLATE WAFERS

¼ cup butter ½ cup powdered sugar 1 cup flour

2 squares grated chocolate ¼ cup milk ½ teaspoon vanilla

pinch of salt

Cream butter and sugar; add the milk, then flour, salt, chocolate and flavor; spread on buttered pans, sprinkle with a cup of chopped nuts and bake in a medium oven.

No. 10. LEMON SNAPS

1 heaping cup sugar

⅔ cup butter

½ teaspoon baking soda dissolved in two of hot water

Work in enough flour to make a very stiff dough; flavor with lemon; roll out thin; use a small round cutter and bake in a hot oven.

No. 11. CREAM MUFFINS

1½ cups flour 2 tablespoons sugar 3 teaspoons baking powder

1 teaspoon salt 3 tablespoons butter ¾ cup cream

Sift dry ingredients together twice, then work in the butter with the finger tips; add cream and mix well; fill muffin tins half full and bake 15 or 20 minutes in a hot oven.

No. 12. PLAIN MUFFINS

2 cups flour 4 teaspoons baking powder 2 tablespoons sugar

½ teaspoon salt 1 cup milk 2 tablespoons lard

Mix and sift dry ingredients; add milk and melted shortening and beat till smooth; bake in greased muffin tins 20 or 25 minutes in a hot oven.

No. 13. CORNMEAL MUFFINS

¾ cups cornmeal 1¼ cups flour 4 teaspoons baking powder

2 tablespoons sugar 1 cup milk 2 tablespoons lard

Mix and sift dry ingredients together; add milk and melted shortening and beat well; bake in greased muffin tins about 20 minutes in a hot oven.

No. 14. WHOLE WHEAT OR GRAHAM MUFFINS

1 tablespoon sugar ½ teaspoon salt

4 teaspoons baking powder 2 tablespoons shortening

2 cups of whole wheat or graham flour

Mix and sift dry ingredients; add enough milk or water to make a stiff batter; add melted shortening and bake in greased muffin tins about 25 or 30 minutes in a hot oven.

No. 15. BRAN MUFFINS

1 cup bran 1 cup graham flour 1 tablespoon brown sugar

1 cup milk 3 tablespoons shortening 4 teaspoons baking powder

1 teaspoon salt

Mix and sift dry ingredients, then add milk and melted shortening; beat until thoroughly mixed and bake in greased muffin tins in a hot oven 25 or 30 minutes.

No. 16. CORN BREAD

1½ cups milk 2 tablespoons shortening 1¾ cups cornmeal

¼ cup flour 4 teaspoons baking powder 1 tablespoon sugar

1 teaspoon salt

Sift dry ingredients into a bowl; add milk and melted shortening; beat well and put in greased pan or muffin tins and bake in a hot oven 25 minutes.

No. 17. STEAMED CORN BREAD

2 cups cornmeal 1 cup flour ½ pint of sugar

½ pint sour milk ½ pint sweet milk 1 teaspoon baking soda

½ teaspoon salt

Put the cornmeal, flour, sugar and salt in a bowl; add the sweet milk, mix thoroughly, then stir in the sour milk in which put the soda; mix well and divide into buttered baking powder tins and steam 3 hours.

No. 18. GINGERBREAD

1 cup molasses 1 cup sour milk 2⅓ cups flour ¼ cup melted butter

1½ teaspoons soda 2 teaspoons baking powder 2 teaspoons ginger 2 teaspoons cinnamon

½ teaspoon salt

Stir the melted butter into the molasses, then sift together the flour, spices, baking powder and salt; add the soda to the sour milk and stir into the molasses and butter, then stir in the flour, etc.; pour in greased pan and bake 30 or 40 minutes.

No. 19. APPLE GINGER BREAD

1 cup chopped tart apples 1 lemon, boiled and chopped 1 cup sugar 1 cup drippings

1 tablespoon ginger 1 teaspoon cinnamon 1 teaspoon salt ½ cup cold water

Mix all together and add of flour enough to make a medium stiff batter; stir in a teaspoon of soda dissolved in a tablespoon of water, then stir in a teaspoon of baking powder sifted with a tablespoon of flour; mix well and bake in a loaf or gem pans; moderate oven.

No. 20. COFFEE CAKE

2 cups flour ½ teaspoon salt 2 tablespoons sugar

4 teaspoons baking powder 2 teaspoons shortening ½ cup milk

Mix and sift dry ingredients; add the melted shortening and enough milk to make a very stiff batter; spread ½ inch thick in greased pan and spread thickly with top mixture; bake ½ hour.

Top Mixture

2 tablespoons flour 1 tablespoon cinnamon

4 tablespoons sugar 4 tablespoons shortening

Mix dry ingredients; rub in shortening.

No. 21. SPONGE COFFEE CAKE

1 cup light, soft bread sponge or ½ cup soft yeast 1 pint sweet milk

½ cup butter ½ cup sugar 3 cups flour

Stir all together and set in a warm place to rise; roll out in sheets ½ inch thick and let rise again; when light spread thick cream over top and sift sugar over it with a little cinnamon added; bake in a quick oven till a light brown.

No. 22. Doughnuts

1½ pints milk 1 pound sugar

½ pound butter 1 nutmeg grated

½ cup liquid yeast

Mix all together and let rise over night; in the morning add enough flour to make a soft dough and let rise again; after rolling out and cutting, let rise again on cake board a short time before frying in very hot lard; when done, roll in powdered sugar.

No. 23. LEBKUCHEN, OR GERMAN COFFEE CAKE

1 pound granulated sugar 1 cup lard 1 pint milk

1 teaspoon cream of tartar 1 teaspoon baking soda dissolved in a little vinegar

pinch of salt

Cream sugar and lard; add milk, then baking soda, then cream of tartar sifted with enough flour to make a soft, sticky batter; set on ice till very cold; when ready, if too sticky, add a little more flour; cut into oblong pieces after rolling out about 1 inch thick; put in flat tins an inch apart and wash with black coffee.

No. 24. TWISTERS

1 cup sour milk

1 teaspoon soda

2 tablespoons sugar

Dissolve soda in sour milk; add sugar and enough flour to make a stiff dough; roll ½ inch thick and cut into long strips, bring the two ends of the strip together and twist; drop in a pan of smoking hot grease; when brown, take out.

No. 25. LEMON TWIST

Take enough bread dough to make a small loaf; work into this two tablespoons of sugar and ½ cup of shortening; roll out ½ inch thick; spread with butter and sprinkle on a little sugar; on sugar drop carefully a tablespoon of lemon extract; cut into 3 strips and braid together; let rise; bake in a moderate oven ½ hour; very nice cut in slices and served with coffee.

PUDDINGS AND DESSERTS

No. 1. FRUIT PUDDING

1 pint flour 4 teaspoons baking ½ cup finely chopped suet ¾ cup milk if sugar is used ½ cup milk if molasses is used

¼ cup sugar or dark molasses ½ teaspoon nutmeg ½ cup each of raisins and currants

Mix dry ingredients together and add sugar, molasses and milk; stir well and put in greased moulds; steam 2½ hours if put in large moulds, or 1½ hours if put in individual moulds.

No. 2. ENGLISH SUET PUDDING

1 cup dark molasses 1 short teaspoon soda 1 cup of milk or cider

3½ cups flour ¼ cup chopped suet 1 cup chopped raisins

Dissolve soda in molasses; add milk and stir in suet, flour and raisins; steam 3 hours in a large mould, or 1½ hours in individual moulds.

No. 3. CALIFORNIA PUDDING

Cream 1 cup of sugar with ½ cup butter; add ½ cup of dark molasses into which 1 teaspoon of baking soda has been dissolved; add ½ cup of sour milk, then stir in 2½ cups of flonr and then 1 cup chopped raisins; steam 3 hours and serve with whipped cream.

No. 4. WHITE SUET PUDDING

1 cup finely chopped suet 2 cups flour ½ cup sugar

2 teaspoons baking powder 1 cup raisins or currants 1½ cups of milk

Sift flour and baking powder and mix with the suet and sugar; stir the mixture into the milk and add the raisins; steam 2½ hours.

No. 5. BLACK NEW YEAR PUDDING

1 cup dark molasses 1 cup sour milk 3 cups flour ¼ lb. suet chopped fine 1 teaspoon salt 1½ teaspoons soda

1 grated nutmeg ⅛ lb. citron chopped fine 4 dry figs chopped fine 1 doz. almonds chopped fine 1 cup seeded raisins 3 tart apples, minced

Add the soda to the sour milk and stir into the molasses; mix well, then stir in the flour, salt and nutmeg and add the fruit; mix all together and steam in a buttered mould for 3 hours; dry 15 minutes in oven. Serve with any good pudding sauce.

No. 6. BROWN BETTY PUDDING

3 cups diced bread 3 cups diced apples ½ cup sugar

½ cup milk 1 teaspoon cinnamon small piece of butter

Wet the bread with the milk and put a layer in a buttered pudding dish; cover with apples; add ½ the sugar, sprinkle with cinnamon and dot with butter; cover with the rest of the bread and bake ¾ of an hour in a moderate oven; serve hot, with a pudding sauce or milk.

No. 7. STEAMED BREAD PUDDING

1 pt. dry bread crumbs 1 cup molasses or brown sugar ½ cup raisins ¾ cup hot water

½ teaspoon soda 1 teaspoon cinnamon ½ teaspoon cloves 1 tablespoon butter

Melt the butter and mix with the sugar or molasses; dissolve soda in the hot water and add: then add the bread crumbs and spices and stir in the raisins; steam 2 hours in a pound coffee can and serve with hard sauce.

No. 8. BAKED RICE PUDDING

1 quart milk ½ cup rice

1 cup raisins ¼ teaspoon salt

Stir rice, raisins, salt and ½ the milk into a pan and bake for 1 hour, stirring often to prevent browning; add the remainder of the milk and sweeten to taste; Flavor with vanilla; bake another hour, frequently stirring.

No. 9. JERUSALEM PUDDING

1 tablespoon gelatine ¼ cup cold water ½ cup boiling water 1 pint cream, whipped

½ cup dates ½ cup figs ½ cup sugar 1 cup cold boiled rice

1 teaspoon vanilla

Soak gelatine in cold water 15 minutes; dissolve with the hot water; add the fruit cut fine and the sugar, rice and vanilla; stir well and mix in the whipped cream; set on ice in a mold to chill.

No. 10. CHOCOLATE PUDDING

1 cup sugar 1½ cups flour 1 cup milk 1 cup walnuts

3 teaspoons baking powder 4 squares chocolate 2 tablespoons shortening 1 teaspoon vanilla

½ teaspoon salt

Sift the sugar, flour, salt and baking powder together and add the milk; melt the chocolate and shortening and add; fill greased baking powder cans ⅔ full and steam 1 hour; serve hot with a hard sauce.

No. 1. LEMON PUDDING

1 cup sugar 1 cup milk

3 teaspoons baking powder 1 pint of flour

Mix all together into a dough and cover pudding dish into which a sauce has been placed made as follows: the grated rind and juice of one lemon, one cup sugar, 2½ cups water; bake ¾ of an hour.

No. 12. COTTAGE PUDDING

1 cup sugar ½ cup butter

1 pint milk 1 pint flour

2 teaspoons baking powder

Cream butter and sugar; add milk and then stir in the flour into which the baking powder has been thoroughly sifted; pour into flat pan and bake 30 minutes.

No. 13. NORWEGIAN PUDDING

One quart stewed prunes, seeded; sweeten to suit the taste; add 1 teaspoon cinnamon, juice of one lemon and a handful of chopped nuts; mix well, put on the fire and stir in enough cornstarch dissolved in a little water to make the pudding so that it will drop from a spoon; put in molds, set on ice till hard, and serve with cream.

No. 14. RENNET PUDDING

To 1 quart of milk warmed a little, add 1½ tablespoons of rennet; stir carefully and let stand in a cool place for 3 hours; serve from the same dish with a little sugar and wine over it, or with sweetened cream flavored with vanilla.

No. 15. CORNSTARCH PUDDING

1 quart milk ½ cup sugar

3 tablespoons cornstarch ½ teaspoon salt

Flavor with vanilla, lemon or chocolate; put milk in a double boiler; add sugar and salt; when hot stir in the cornstarch dissolved in a little water; stir constantly until mixture thickens and cook 15 or 20 minutes; put into molds and chill; serve with cream.

No. 16. RICE TUTTI FRUTTI

1 pint whipped cream ½ pint cold boiled rice ¼ pkg. of gelatine

½ cup white sugars ½ dozen figs 1 tablespoon vanilla

1 tablespoon preserved ginger

Soak gelatine in little cold water for ten minutes; heat ¼ cup of the cream—not whipped—with the sugar, and when hot add gelatine and stir till dissolved; when cold add the rice, figs, flavoring, ginger and rest of cream whipped; mold.

No. 17. LEFTOVER PUDDING

1 cup cold cooked rice 6 cold biscuits ½ cup sugar ½ cup milk

½ cup water 1 tablespoon butter ½ cup raisins ½ cup currants

Crumble the biscuits and mix them with the rice and sugar; then add the milk, water, butter melted, raisins and currants; pour into a buttered baking dish and bake until firm and brown; make a sauce as follows: melt ½ cup butter, add ½ cup of sugar, ½ cup milk and ½ teaspoon lemon; bring to a boil and serve.

No. 18. BAVARIAN CREAM

Dissolve 1 package of gelatine, any flavor desired, in 1 pint of boiling water; add ½ cup sugar and let stand until it begins to harden, then fold in 1 pint of whipped cream and turn into a mold and set on ice; serve very cold.

No. 19. FRUIT TAPIOCA PUDDING

Take 4 teaspoons of prepared minute tapioca; add to 4 cups of water; put in a double boiler and set on the stove; cook until clear; pour into dish and before it gets solid you may stir in a can of grated pineapple, stewed prunes, chopped, or fresh berries of any kind; strawberries, raspberries, cherries or blackberries; let it set and serve cold with cream.

No. 20. EGGLESS DESSERT

2 cups fine cracker crumbs 2½ cups apple sauce

2 tablespoons butter nutmeg

Take a 2-quart mold, butter well, sprinkle a layer of crumbs on the bottom, dot well with butter; next, a layer of apple sauce over which grate nutmeg; repeat, finishing with crumbs and butter and pour over the whole 1 cup of grapejuice; bake in a medium oven 30 minutes.

No. 21. PINEAPPLE DELIGHT

Boil 2 tablespoons of rice in boiling salted water until tender, then drain it; dissolve 1 tablespoon of powdered gelatine in boiling water or canned pineapple juice, add ¾ cup of sugar and the rice; cool slightly and add one cup of chopped pineapple, a pinch of salt and one cup of whipped cream; cool and serve in sherbet glasses; a preserved cherry or strawberry may be placed on the top of each.

No. 22. ORANGE FRITTERS

1⅓ cups flour 2 teaspoons baking powder

1 cup milk ¼ teaspoon salt

Make into a batter, then peel 3 or 4 oranges and separate into sections; dip each section into the batter and fry in hot lard; serve with powdered sugar.

No. 23. STEAMED BROWN BREAD

1 cup flour 2 cups Graham flour 2 cups corn meal

1 cup molasses 3½ cups sour milk 1 teaspoon baking soda

½ teaspoon salt

Mix molasses with the flour, cornmeal and salt; add the soda to the sour milk and stir in well; divide into buttered baking powder cans and steam for 4 hours; serve hot with butter.

No. 24. PUMPKIN PIE

1 quart can pumpkin 1 cup milk ½ cup sugar

½ teaspoon cinnamon ¼ teaspoon cloves 2 teaspoons baking powder

¼ teaspoon of salt

Put the pumpkin in a mixing bowl; stir in the sugar, spices, salt and baking powder; add the milk and bake in one bottom crust in hot oven.

No. 25. DATE PIE

2 cups stoned dates 1 lemon

3 tablespoons sugar 2 tablespoons milk

Cut the dates into bits; add to them the juice and grated rind of the lemon, the sugar and milk; fill lower crust with this mixture; sprinkle lightly with flour and dot with butter; lay on upper crust and bake.

25 RECIPES FOR PREPARING AND SERVING APPLES

No. 1. APPLE BISCUIT

To 1 pint of light bread sponge add ¼ cup molasses, 1 tablespoon of lard and enough graham or whole wheat flour to make a soft dough beat well and finally work into the dough 1 large cup of chopped apples; shape the dough into biscuit and place in muffin tins and let them rise very light before baking.

No. 2 . APPLE COBLER

Pare and quarter enough tart apples to fill a baking dish ¾ full; cover with rich baking powder biscuit dough made soft enough to stir; spread over apples without rolling; make several cuts in the center to allow the steam to escape; bake ¾ of an hour and serve hot with sugar and cream.

No. 3. APPLES EN CASSEROLE

Pare, core and slice 2 quarts of apples and put in an earthen dish alternately with 1½ cups of sugar; add ¼ cup of cold water, cover the dish and bake in a moderate oven; serve either hot or cold with cream.

No. 4 . DELMONICO APPLES

Put a layer of apple sauce in a buttered pudding dish, sprinkle with ground almonds, dot with butter and sprinkle with crushed macaroons; add a little water and bake; delicious served with roasts.

No. 5. APPLE DELIGHT

Put a layer of apple sauce in a buttered pudding dish, dot with butter, add a layer of chopped peaches, sprinkle with almonds ground coarsely; repeat until pan is full; pour peach juice over the mixture and bake 1 hour; serve as a relish with a meat course.

No. 6. APPLES WITH FRIED ONION

Peel the amount of onions you wish to fry, then slice; fry in fat until a rich brown; fry unpeelei quarters of apples in the fat left from the onions; arrange apples in a border on a platter; fill center with fried onions and serve hot.

No. 7. APPLE GOODIE

Cut apples into balls with a vegetable scoop, and cook until tender in a little syrup to which a little lemon juice has been added; toast slices of bread or stale cake; dip in milk to which a little salt and butter has been added; pile apple balls on slices of bread or cake; add bits of any kind of jelly or jam; serve with plain cream.

No. 8. APPLE MACEDOINE

Cut a thick slice off the stem end of red apples; core and remove the pulp with a potato ball cutter; cook ½ cup sugar with one cup of water; add clean rose geranium leaves and apple balls; cook till the balls are tender; when syrup is cold, add juice of one lemon and a couple of peaches sliced into small pieces; fill apple shells with the mixture and serve as first course at a luncheon.

No. 9. APPLE PRELINES

Core and peel six apples and cook in 1½ cups of sugar and 2 cups of water; make a candy of one cup of sugar, a little water and ½ cup minced nuts; when this begins to carmel, put a spoonful on the top of each apple; pour the syrup in which the apples were cooked over the apples and serve with whipped cream.

No. 10. APPLE PONE

Pare and chop 1 quart of sweet apples; pour a pint of boiling water over 1 quart of oatmeal; when cool, add enough sweet milk to make a very soft batter; add two tablespoons of sugar and ½ teaspoon of salt; add the apples and pour into a well-buttered pan, cover and bake in a moderate oven two hours.

No. 11. PORCUPINE APPLES

Select apples of equal size; pare, core and cook in a syrup made of one cup of water to cup sugar; boil syrup down and roll apples in it; stud with blanched almonds and fill the centers with jelly; serve from a large plate.

No. 12. APPLES AND RICE

Pare and core apples, place in a baking dish and fill the holes in the apples with chopped raisins and sugar; fill spaces between the apples with rice that has been boiled 15 minutes; cover and bake 15 minutes; remove cover and bake 15 minutes longer; serve with cream.

No. 13. STUFFED APPLES

Cut the blossom end off good cooking apples; scoop out the center and fill with pecan meats; add two teaspoons of sugar and one teaspoon of brandy to each apple; bake with a little water in the pan till tender, but not out of shape; just before serving press into each apple 3 or 4 pecan nuts.

No. 14. BAKED APPLES WITH OATMEAL

Core apples; fill space from which the core was taken with cooked oatmeal; stand apples in a baking dish, sprinkle with sugar and add ½ cup of water; bake in a moderate oven till soft; serve with cream.

No. 15. APPLE DUMPLINGS

Take large baker's buns, slice off the outer crust and cut so as to make a cap; brash over with melted butter and place in the oven to dry and brown; bake medium size apples from which the cores have been removed and the center filled with butter and sugar; place apples in prepared buns and serve with whipped cream.

No. 16. APPLE CORNMEAL PUDDING

Pare, core and slice thin 12 medium sized apples; to one quart of sweet milk add 1 quart of cornmeal, 1 teaspoon of salt, 4 tablespoons chopped suet, 1 cup molasses, 1 teaspoon of soda dissolved in the molasses and the sliced apples; stir well and put into a deep, well-buttered mold; steam 4 hours and serve hot with good pudding sauce.

No. 17. BREAD AND BUTTER APPLE PUDDING

Cover the bottom of a shallow, well-battered pudding dish with apple sauce; butter slices of stale bread, cut into diamond shaped pieces and place as close together as possible over apple sauce, buttered side up; sprinkle with sugar and a few drops of vanilla; bake in a moderate oven and serve hot with cream.

No. 18. BAKED APPLES

Core as many tart apples as you want to bake; place in a baking dish and fill centers with sugar and cinnamon, allowing ½ cup of sugar and ½ teaspoon of cinnamon to 8 apples; cover the bottom of the dish with boiling water, bake in a hot oven till soft, basting often with the syrup in the dish; serve hot or cold with cream.

No. 19. APPLE BUTTER CANAPES

Cut thick slices of brown bread, cut out round pieces with a biscuit cutter; spread each piece with apple batter; in the center place an English walnut meat and arrange a border of chopped nuts around the edge; serve with cheese cubes.

No. 20. DRIED APPLE BUTTER

Wash 1 pound of dried or evaporated apples thoroughly, soak over night; in the morning cook with plenty of water; when well done, rub through a sieve; add sugar and cinnamon to taste, the juice of one lemon, juice of two oranges and butter the size of an egg; cook slowly until it will drop heavily from a spoon.

No. 21. APPLE CHARLOTTE

Soak ¼ box of granulated gelatine in 2 tablespoons cold water; add 1 pint of hot apple sauce, flavor and press through a sieve; as soon as the mixture bagins to harden, stir in 1 pint of whipped cream; line a mold with ladyfingers, pour in the mixture and set away to cool.

No. 22. CODDLED APPLES

Take tart, ripe apples of uniform size; remove the cores; place them in the bottom of a porcelain kettle; cover thickly with sugar; cover the bottom of the kettle with water and allow the apples to simmer till tender; pour the syrup over the apples and serve cold.

No. 23. FRIED APPLES

Quarter and core 5 apples without paring; put into a frying pan 1 cup of sugar, 1 tablespoon of butter and 3 tablespoons of water; let this melt and lay in the apples with the skin up; cover and fry slowly until brown.

No. 24. APPLE GELATINE

Cover ½ box of gelatin with ½ cup of cold water and let stand ½ hour; pare, core and quarter 6 tart apples; add the thin yellow rind of a lemon, cover with sweet cider or water, boil and press through a sieve; add 1 cup of sugar and juice of 1 lemon; pour over the gelatin, mix, turn into a mold and let harden; serve with cream or cider sauce.

No. 25. APPLE CUP

Core fine grained apples; pare except one ring around the center; cut celery hearts very fine; mix with mayonnaise dressing to which a little salt, pepper and half the whole amount of dressing of whipped cream has been added; fill the centers of the apples with the mixture and round up a little; serve on lettuce leaves.

RECIPES FOR CHOP SUEY, CHILI CON CARNE, HUNGARIAN GOULASH AND ITALIAN SPAGHETTI

No. 1. IMITATION CHOP SUEY

Take ½ pound of round steak and ½ pound salt pork; cut into ¾-inch pieces; put into a hot frying pan and brown; cover and cook slowly for ten minutes; cut two stalks of celery and two onions into small pieces, add to the meat and continue to cook slowly for 20 minutes more, stirring all the time; when done, add ½ tablespoons of dark molasses; thicken a little and serve with rice cooked very dry.

No. 2. CHOP SUEY WITH MUSHROOMS

Take 3 pounds of fresh lean pork, 6 stalks of celery and 10 good sized onions; cut into small pieces; put a tablespoon of butter into an iron kettle; when hot, add the pork; cook 20 minutes and add the onions; cook 10 minutes and add the celery; cook 20 minutes and stir all the time; then stir in 2 tablespoons of cornstarch moistened with 2 tablespoons of water and Chinese sauce to thin; remove from the fire and add a can of mushrooms well drained, 8 Chinese potatoes cut small; serve with rice. Buy the Chinese sauce and potatoes at a Chinese grocery.

No. 3. CHICKEN CHOP SUEY

2 lbs. breast of chicken 2 tablespoons pure chicken fat 6 stalks celery 1 doz. chestnuts 2 white onions

½ can bamboo shoots 2 lbs. bean sprouts ½ teaspoon salt 3 tablespoons of suey dash of cayenne

Put the 2 spoonfuls of chicken fat which has been fried out into an iron kettle; when hot, put in the breast of chicken cut in small pieces and fry a light golden brown; take the celery and cut into pieces; cut the mushrooms in halves; cut the chestnuts into thin slices; chop the onions and bamboo sprouts; add everything to the chicken together with the suey sauce, ½ teaspoon of salt and the cayenne; cook altogether for 10 minutes; add the bean sprouts and ½ teaspoon sugar; let all simmer for 15 minutes; serve hot with rice well boiled and cooked without stirring; the Chinese ingredients used in preparing the chop suey may be obtained at a Chinese grocery store.

No. 4. MEXICAN CHILE CONCARNI

Take a piece of suet the size of a teacup; chop fine and fry out; remove cracklings, and while hot put in 1 pound of hamburger steak; fry brown, breaking the meat into bits the size of a pea; strain 1 can of tomatoes into a kettle and pour meat in; add 1 pod of garlic or 3 large onions, if preferred, and 1 tablespoon of salt, ½ teaspoon paprika and 1 tablespoon of vinegar; cook about 1½ hours until the onions or garlic is well done; add 1 pint of water and 1 can of kidney beans; heat 10 minutes and serve hot.

No. 5. HUNGARIAN GOULASH

2 lbs. round steak ¼ lb. salt pork 2 onions 2 tablespoons of flour

6 stalks of celery ½ can tomatoes 1 bay leaf 2 whole cloves

Cut the salt pork into cubes and fry till the fat flows freely; cut the beef in larger pieces and roll in flour and brown slightly in the fat; add the tomatoes, onions, spices and celery, the latter cut in small pieces; salt and pepper to taste; pour over enough water to cover and boil 3½ hours, adding more water as it boils away.

No. 6. ITALIAN SPAGHETTI

Boil ½ pound of spaghetti 20 minutes in hot water; cool and drain; make a pint of tomato sauce, using a small can tomatoes, adding 2 pods of garlic and 1 onion minced; pour this over the spaghetti and add 1 ounce of salt pork minced and partially fried, and ⅓ cup of grated cheese; cover closely and cook very slowly about 1 hour.

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Apple butter without apples.

Cider without apples.

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