Miss E'^i"i^^ Vessuer
I5T9 Thul Str.
Noodles for Soup
Beat I Qgg light, add apmch of salt✪ Fried Tomatoes, and flour enough
ti make a stiff dongh, roll out in a verv thin sheet,
dredge with flour to keep from stickhig, then roll up
tightly, begin at cue end and shave down fine, lil e
cabbage for slaw.
IMrs Ki^'^PP
I200 PlaiiK Str.
Candy Butter Scotch
One cup of molasses, one cup of sugar, cue half cup
of butter. ✪ Candy Butter Scotch Boil until done.
MibS L y<^^^ie K^^i^P-
1200 FlaEK Str.
54 Virginie Biown Bread
1 pint of corn meal, pour over enough boiling wa-
ter to thoroughly scald it, when cool, add 1 pint of light
white bread sponge, mix well together, add i cupful of
molasses, and graham flour enough to mold✪ Virginie Brown Bread, this will
make two loaves, when light, bake in a moderate oven
for an hour and a half.
Mrs B- S^i'a^^^^
32S N Plane Str.
Cr.tmeal Crackers
6 glasses of oatmeal, 2 glasses of flour, i cup of lard,
I cup of sugar , i cup of water, i teaspoonful of soda
disolved in one tablespoonful of vinegar, i pinch of
salt. Mix same as for cookies only cut them in squares.
Mrs M- E- E"gle
S60 Franklin Sir.
Jelly Custard
To r cup of any sort of jelly add 1 egg, and beat well
t'^gethcr with 3 tcaspconsful of cream or milK; after
mixing thoroughly, bake in a gocd crust
Miss flggie H<^ugh
I400 riank vStr,
Ginger Cookies
T cup of sugar, 1 cup molasses, i cup of butter, i
*^gg, I tablespoonful of vinegar, 1 tal)lespoonful of gin-
ger, I teaspoonful of soda, di^olvc in boiling water, mix
like cookie dough rather soft. Mrs V/icmer
^22 Plane vStr.
Silver Cake 55
7 eggs, the whites beaten to a stiff froth, 2 cups of
powdered sugar, Yh cup of butter, Y^ cup of milk, 2
teaspoonsful of B. Powder, 'or i teaspoonful Cr. of Tar-
tar and Yz teaspoonful of soda', 3 cupsful of flour, 1
teaspoonful of vanilla, or 4 drops of almond essence.
Bake in a loaf for an hour. Mrs L- W^^^^-
310 N Gertinie Str.
Dcugl nuts
2 cups of sugar, ^z cup of shortening, 2 eggs, i crp
of sour milK, i teaspoon of soda, flour to make stiff e-
nough to roll. Bake in hot lard.
Mrs Nillian Ramke.
1417 Bodeman Str.
Watermelon Cake
1)4 cups of sugar, Yi cup of butter beaten to a cream
3 eggs, 1 cup of milK, 2)4 cups of flour, 2)^ teaspoons-
of B. Powder, take half of the butter; and put a few
spoons of red sugar, and add a teaspoon of vanilla.
Mrs cJoe. Euehl,
I419 Bodeman Str.
White Cake
I 1-2 cups of sugar, 1-2 cup of butter, 1 cup ofmilK,
wdiites of 4 eggs, 2 teaspoons of B. Powder, 3 cups of
flour, cream sugar, and butter together, then add milK
and beat eggs to a stiff froth.
Mrs H^i^^"^' Ramke
20 ?o Osborn vStr.
5^^ Rye , Bread
Make a sponge as for wheat bread, and let it rise
over night., then add Yh cup of molasses, i teaspconful
of salt, 1 quart of milk ar.d water,* ( equal parts ) and
mix with rye flour, not as stiff as wheat bread, t> taxe.
Mrs [finder,
8x8 Vally Str.
Tomato Soup
7 gocd sized tomatoes, to 2 quarts of milk, stew and
season tomatoes highly with salt, and pepper; have
the milk hot, break into it a few crackers, stirinalarge
lump of butter, pour into a tureen, and just as you take
to tl:e table, add tomatoes mixing them w^ell together.
Miss A^gie Hawgh. ✪ Oatmeal Crackers
Page 19 · 16 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Miss E'^i"i^^ Vessuer
I5T9 Thul Str.
Noodles for Soup
Beat I Qgg light, add apmch of salt, and flour enough
ti make a stiff dongh, roll out in a verv thin sheet,
dredge with flour to keep from stickhig, then roll up
tightly, begin at cue end and shave down fine, lil e
cabbage for slaw.
IMrs Ki^'^PP
I200 PlaiiK Str.
Candy Butter Scotch
One cup of molasses, one cup of sugar, cue half cup
of butter. Boil until done.
MibS L y<^^^ie K^^i^P-
1200 FlaEK Str.
54 Virginie Biown Bread
1 pint of corn meal, pour over enough boiling wa-
ter to thoroughly scald it, when cool, add 1 pint of light
white bread sponge, mix well together, add i cupful of
molasses, and graham flour enough to mold, this will
make two loaves, when light, bake in a moderate oven
for an hour and a half.
Mrs B- S^i'a^^^^
32S N Plane Str.
Cr.tmeal Crackers
6 glasses of oatmeal, 2 glasses of flour, i cup of lard,
I cup of sugar , i cup of water, i teaspoonful of soda
disolved in one tablespoonful of vinegar, i pinch of
salt. Mix same as for cookies only cut them in squares.
Mrs M- E- E"gle
S60 Franklin Sir.
Jelly Custard
To r cup of any sort of jelly add 1 egg, and beat well
t'^gethcr with 3 tcaspconsful of cream or milK; after
mixing thoroughly, bake in a gocd crust
Miss flggie H<^ugh
I400 riank vStr,
Ginger Cookies
T cup of sugar, 1 cup molasses, i cup of butter, i
*^gg, I tablespoonful of vinegar, 1 tal)lespoonful of gin-
ger, I teaspoonful of soda, di^olvc in boiling water, mix
like cookie dough rather soft. Mrs V/icmer
^22 Plane vStr.
Silver Cake 55
7 eggs, the whites beaten to a stiff froth, 2 cups of
powdered sugar, Yh cup of butter, Y^ cup of milk, 2
teaspoonsful of B. Powder, 'or i teaspoonful Cr. of Tar-
tar and Yz teaspoonful of soda', 3 cupsful of flour, 1
teaspoonful of vanilla, or 4 drops of almond essence.
Bake in a loaf for an hour. Mrs L- W^^^^-
310 N Gertinie Str.
Dcugl nuts
2 cups of sugar, ^z cup of shortening, 2 eggs, i crp
of sour milK, i teaspoon of soda, flour to make stiff e-
nough to roll. Bake in hot lard.
Mrs Nillian Ramke.
1417 Bodeman Str.
Watermelon Cake
1)4 cups of sugar, Yi cup of butter beaten to a cream
3 eggs, 1 cup of milK, 2)4 cups of flour, 2)^ teaspoons-
of B. Powder, take half of the butter; and put a few
spoons of red sugar, and add a teaspoon of vanilla.
Mrs cJoe. Euehl,
I419 Bodeman Str.
White Cake
I 1-2 cups of sugar, 1-2 cup of butter, 1 cup ofmilK,
wdiites of 4 eggs, 2 teaspoons of B. Powder, 3 cups of
flour, cream sugar, and butter together, then add milK
and beat eggs to a stiff froth.
Mrs H^i^^"^' Ramke
20 ?o Osborn vStr.
5^^ Rye , Bread
Make a sponge as for wheat bread, and let it rise
over night., then add Yh cup of molasses, i teaspconful
of salt, 1 quart of milk ar.d water,* ( equal parts ) and
mix with rye flour, not as stiff as wheat bread, t> taxe.
Mrs [finder,
8x8 Vally Str.
Tomato Soup
7 gocd sized tomatoes, to 2 quarts of milk, stew and
season tomatoes highly with salt, and pepper; have
the milk hot, break into it a few crackers, stirinalarge
lump of butter, pour into a tureen, and just as you take
to tl:e table, add tomatoes mixing them w^ell together.
Miss A^gie Hawgh.