The Aunts' Cook Book

Put oysters and liquor in a kettle and let them scald until the oysters are firm. Remove the scum that rises. Then put the oysters into a bowl in alternate layers. Between each layer sprinkle whole allspice and cloves, ground black pepper and grated nutmeg, a little salt if necessary. Cover the oysters well with liquor and when cold add vinegar to suit taste. Put in a cool place uncovered. Aunt Virginia Pickled Oysters Draw off the liquor, wash the oysters thoroughly in cold water and let them drain. Strain the liquor, put it on and heat it, strain again. Put the liquor on again and let it boil; throw the oysters in and let them stay until they plump and the edges curl. Pour the liquor off; throw the oysters in cold water, drain them, strain the liquor until clear. Season to taste with blade mace, whole allspice, salt, cayenne pepper and vinegar. Use judgment in seasoning. 134 Preserves and Pickles^ Jellies and Jams Aunt Gertrude's Heavenly Hash (Plum Jam and Nuts) 6 lbs. of plums (before stoning) 1 lb. raisins 1 lb. of walnuts chopped fine 7 lbs. of granulated sugar 6 oranges Stone plums. Chop nuts. Take out orange pulp, removing fibre. Put orange peel through a meat chopper. Look over raisins and add sugar. Put on stove and stir constantly for it burns easily. Boil until it strings from spoon. To get all of the pulp from the pits of the plums add a little sugar and heat in another utensil. Then strain through colander. Preserved sour cherries are an addition to this recipe. The Cucumber's Quandery. Now why should I struggle and strive to keep growing Out here in the sunshine salubrious, knowing The fate that awaits me? Oh Fortune how fickle! I'll be sliced for a salad or spiced for a pickle. Asked the customer of the grocer, "Have you anything in the shape of bananas this morning?" 'Nothing but cucumbers, madam." Lije TEA TABLE THINGS Aunt Elinor's Tea Things Tea Cakes 2 cupsful pastry flour J-^ teaspoonful salt H cupful Sultana raisins 2 tablespoonsful butter J^ cupful brown sugar 2 eggs 3 teaspoonsful baking powder Beat yolks of eggs, add sugar and melted butter, then dry ingredients sifted together and beaten whites of eggs. Add enough milk to make a stiiF dough. Pat out like soda biscuits. Cut out and bake about 20 minutes. Split, butter and serve very hot. 136 Tea TabU Things Sweet Muffins 2 cups flour 1 egg ^ cup milk 3 teaspoons baking powder ^ cup sugar 2 tablespoonsful butter salt Cream butter, add sugar and eggs beaten light, then flour, baking powder, milk and salt. Bake about 25 minutes. Split, butter and serve hot. Svea Wafers (Casava Bread) heated and buttered make good afternoon tea accessories. English muffins split, toasted and buttered are also good. Chocolate Cookies ^ cupful butter 1 tablespoonful vanilla ^ cupful sugar ^ teaspoonful baking powder % cupful rice flour 1 egg 2 tablespoonsful cocoa or chocolate Cream butter and sugar, add cocoa and vanilla, then beaten egg and flour mixed with baking powder. Drop far apart on greased pan and bake at about 375^ to 400^ These quantities make about 24 cookies. It is easy to double or treble quantities. Vanilla Wafers ^ cup butter or lard 2 teaspoonsful vanilla 1 cupful sugar 2 teaspoonsful baking powder yi cupful milk ^ teaspoonful salt 2 cupsful flour 1 egg Cream butter and sugar, add well-beaten egg, milk and vanilla, then dry ingredients. Chill 4 hours. Roll very thin and bake at about 450** to 500^ Tea Table Things 137 Sugar Cookies 1 cup flour 2 tablespoonsful butter ^ cup sugar 1 teaspoonful baking powder 1 egg lemon or vanilla extract Cream butter and sugar, add beaten egg and flavoring, and flour sifted with baking powder last. Roll very thin, sprinkle with granulated sugar and bake crisp. Oven about 400^. Oatmeal Wafers 1 egg salt