FIG PRESERVES.
In one galion of water dissolve a lump of alum as large as
the end of your thumb; bring to a boil, pour over the figs and
allow to stand one minute, then drain off water and weigh the
figs ; to 1 pound of figs allow 3{ pound of sugar ; put in kettle a
layer of figs then one of sugar, adding a little water to keep figs
covered ; flavor with lemon or ginger root, or both, and boil
until figs are clear. Always keep figs under syrup. They
should be perfectly ripe. Mrs. DUNCAN.
SCALLOPED EGGS.
Boil six eggs hard; slice thin; place a layer of bread crumbs
in a baking dish, then a layer of egg, pepper and salt, bits of
butter, and so on until dish is filled; let lust Jayer be crumbs
and butter ; pour % cupful milk over it and bake a few minutes.
Mrs. L. EK. HEARTY.
APPLE JELLY.
One peck wine-sap apples; peel half the apples; divide a// into
quarters; put in a porcelain vessel, cover with cold water, put
on the back of the stove and simmer slowly until soft ; have two
flannel bags (one yard flannel will make the two), strain and
72 MISCELLANEOUS.
press first through one bag and then through the other; to every
pint of juice add 3{ pound sugar and let it boil until it blisters
and pops on the surtace, then boil 3 minutes longer.
Mrs, CHARLES JOHNSON.
A DELICIOUS BEVERAGE.
Apollinaris, . f : ; 1 bottle.’
Lemons, ; 4
Fruit Syrup, | I cupful.
Raspberry, Pine-apple or Orange as preferred.
Cracked Ice.
Mix and shake well. Slightly frozen a pine-apple or orange
sorbet wili result. Mrs. W. H. PAck.
BAKED POTATO PUFF.
Irish Potatoes (large), ; 6
Begs... : : : : : 4
Butter size of an egg.
Milk.
Boil the potatoes; when done mash well ; beat eggs separately;
beat yolks into the potatoes; add butter and milk enough to make
thin ; salt to taste ; beat in whites last ; put in a baking-dish and
brown. Mrs. L. E. HEARTS.
INDEX.
SOUPS: PAGE.
Sromemis tO merve with Soup... ice eels 3
SEC TC RRALO WIE Ura ai k A. fA! Aye Sicha ciate wit/tieoes se a oe 3
oa) ESD ORS aL BARR RSE IA ae oR 3
AREY RERETISELE ony Nias) Se kee! c's Ba oy tural 4s iul saa aha ONa! Salita alsc% oe Gy 4
Pe DAVE US! SYS) ET 0 REAR AEROS PU re are ns Pare aN aPC 4
COMEPCLDS ol Lo) | RS AIR SR at ee a eA aN Ae 5
ee OUDAWITIEV CPELADIES C6.) he a oie cided ce Fave os so ole oe Sie 5
PR SOL heat a's! s alu idhoa'els Down) wuaidue oe Za ee 6
BRR CLT es ts S cioie Fak Siete We a ereteteion ae ae 6
ete MEEOLALOE OUP Soishedice sn) 6 os die oa 402 ve Wvae galas idle @Y 6
FISH :
BaP SCE ocr c eo. 0 Du a: « civ jere aly epsee osalo, «) wlaus ey d
Baca meuited and Baked iy oii. ic. jetwtaes os oe dee wpe els if
Per OMMO LOC UIOLLES 01... ta eles y ¢ win je avony aiavgato © ai) hele sdentts 7
PPV ECHOUVSLET Opt t 0 ce ye aan Gals al saienae nd acalpheles Nets steganaiyee 8
ye VELOCE ESNet Me), 2 alice ars oh ai oyant otel oie mea iat cLayet ete age aye sue tes 8
Lobsters a la Newburg...... ..... Ae MASOOD EAGER eben ane a aals 8
PICA OPC OY SLOLS acct st dee gf nistanvig ere leapeionarg watolbs dara ate ange 9
SSTBPe It san SNC W OUTS eee sisi) <1nJale eo nanecs asker ae main stare el 9
PC IOCECOVALETE tue ini etal y alll 5a 0 ace pies wale elinletle fl ata acetate say 9
PLAT CC SACI cist ete hese eee he: welts og se lore epsteh tLe dao se a ale 9
PECEC) VSCOLG UR NaN orig Mae eis ow eG GTC MERE Ite Slo Wiad eo of 10
SHIACEEROCS wy aseM nie titers Wick Saas solsten «fete « oblate ew old etna 10
MEATS :
SEITE) LATtACe ne ere tte it he aie 7 tree ek ers ainsi 11
RAS EME LT K CY So ert ten Me Ri Resta iss Ser eet e bin ln chess, Satoh ten 11
PEORSOA UC re tree ee ena se Seite) sd on vores, aheteus ala ae ate 12
Sinothnereds CHICKEN shir eu eres ie ony snr akete seta aaa aaa ta: 12
Ghicken Croquettes, NOs di... ee secs cone aris 12
Chicken Croquettes, No.
Page 29
Presented as published in 1900. 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
A modernized reading is not available for this page yet. You are seeing the original text.
FIG PRESERVES.
In one galion of water dissolve a lump of alum as large as
the end of your thumb; bring to a boil, pour over the figs and
allow to stand one minute, then drain off water and weigh the
figs ; to 1 pound of figs allow 3{ pound of sugar ; put in kettle a
layer of figs then one of sugar, adding a little water to keep figs
covered ; flavor with lemon or ginger root, or both, and boil
until figs are clear. Always keep figs under syrup. They
should be perfectly ripe. Mrs. DUNCAN.
SCALLOPED EGGS.
Boil six eggs hard; slice thin; place a layer of bread crumbs
in a baking dish, then a layer of egg, pepper and salt, bits of
butter, and so on until dish is filled; let lust Jayer be crumbs
and butter ; pour % cupful milk over it and bake a few minutes.
Mrs. L. EK. HEARTY.
APPLE JELLY.
One peck wine-sap apples; peel half the apples; divide a// into
quarters; put in a porcelain vessel, cover with cold water, put
on the back of the stove and simmer slowly until soft ; have two
flannel bags (one yard flannel will make the two), strain and
72 MISCELLANEOUS.
press first through one bag and then through the other; to every
pint of juice add 3{ pound sugar and let it boil until it blisters
and pops on the surtace, then boil 3 minutes longer.
Mrs, CHARLES JOHNSON.
A DELICIOUS BEVERAGE.
Apollinaris, . f : ; 1 bottle.’
Lemons, ; 4
Fruit Syrup, | I cupful.
Raspberry, Pine-apple or Orange as preferred.
Cracked Ice.
Mix and shake well. Slightly frozen a pine-apple or orange
sorbet wili result. Mrs. W. H. PAck.
BAKED POTATO PUFF.
Irish Potatoes (large), ; 6
Begs... : : : : : 4
Butter size of an egg.
Milk.
Boil the potatoes; when done mash well ; beat eggs separately;
beat yolks into the potatoes; add butter and milk enough to make
thin ; salt to taste ; beat in whites last ; put in a baking-dish and
brown. Mrs. L. E. HEARTS.
INDEX.
SOUPS: PAGE.
Sromemis tO merve with Soup... ice eels 3
SEC TC RRALO WIE Ura ai k A. fA! Aye Sicha ciate wit/tieoes se a oe 3
oa) ESD ORS aL BARR RSE IA ae oR 3
AREY RERETISELE ony Nias) Se kee! c's Ba oy tural 4s iul saa aha ONa! Salita alsc% oe Gy 4
Pe DAVE US! SYS) ET 0 REAR AEROS PU re are ns Pare aN aPC 4
COMEPCLDS ol Lo) | RS AIR SR at ee a eA aN Ae 5
ee OUDAWITIEV CPELADIES C6.) he a oie cided ce Fave os so ole oe Sie 5
PR SOL heat a's! s alu idhoa'els Down) wuaidue oe Za ee 6
BRR CLT es ts S cioie Fak Siete We a ereteteion ae ae 6
ete MEEOLALOE OUP Soishedice sn) 6 os die oa 402 ve Wvae galas idle @Y 6
FISH :
BaP SCE ocr c eo. 0 Du a: « civ jere aly epsee osalo, «) wlaus ey d
Baca meuited and Baked iy oii. ic. jetwtaes os oe dee wpe els if
Per OMMO LOC UIOLLES 01... ta eles y ¢ win je avony aiavgato © ai) hele sdentts 7
PPV ECHOUVSLET Opt t 0 ce ye aan Gals al saienae nd acalpheles Nets steganaiyee 8
ye VELOCE ESNet Me), 2 alice ars oh ai oyant otel oie mea iat cLayet ete age aye sue tes 8
Lobsters a la Newburg...... ..... Ae MASOOD EAGER eben ane a aals 8
PICA OPC OY SLOLS acct st dee gf nistanvig ere leapeionarg watolbs dara ate ange 9
SSTBPe It san SNC W OUTS eee sisi) <1nJale eo nanecs asker ae main stare el 9
PC IOCECOVALETE tue ini etal y alll 5a 0 ace pies wale elinletle fl ata acetate say 9
PLAT CC SACI cist ete hese eee he: welts og se lore epsteh tLe dao se a ale 9
PECEC) VSCOLG UR NaN orig Mae eis ow eG GTC MERE Ite Slo Wiad eo of 10
SHIACEEROCS wy aseM nie titers Wick Saas solsten «fete « oblate ew old etna 10
MEATS :
SEITE) LATtACe ne ere tte it he aie 7 tree ek ers ainsi 11
RAS EME LT K CY So ert ten Me Ri Resta iss Ser eet e bin ln chess, Satoh ten 11
PEORSOA UC re tree ee ena se Seite) sd on vores, aheteus ala ae ate 12
Sinothnereds CHICKEN shir eu eres ie ony snr akete seta aaa aaa ta: 12
Ghicken Croquettes, NOs di... ee secs cone aris 12
Chicken Croquettes, No.