FoodNet

The Edwardsville cook book

1906

Page 56 · 6 recipe records on this page

Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Raspberries . .4 ounces. Pineapple . . . . .. ..6 ounces. Blackberries . . . . Crabapple . . . . .. ..8 ounces. Quinces Plums . . . .4 ounces. Pears Pieplant . . . . . . ..10 ounces. PRESERVES. 175 1,76 THE EDWARDSVILLE COOK BOOK. «$*+J»^»j4*j4*J»*J<*Jf-t5»*J<*J»*J**J»*J**t*-^**^**J**J**J**J**J< f J. G. DELICATE I SELLS ONLY THE BEST OF GROCERIES ♦|» Prompt Service and Courteous Treatment. — o — Sole Agent for >:■» CHASE & SANBORN’S HIGH GRADE COFFEE AND TEA. I JAM ES E. TUNNELL Wholesale and Retail Dealer in GROCERIES, PROVISIONS, FRUITS AND PRODUCE. ‘SLEEPY EYE’ Exclusive Agent and “KANSAS CREAM” FLOUR. 'W’AYNE & SON GROCERS Agents for WHITE DAISY FLOUR and BAKER’S COFFEE. DON’T FORGET THE IMPERIAL STEAM BAKERY ICE CREAM AND CANDY PARLOR. When in Need of Anything in Our Line. WAGNER & HYTEN. New Stubbs Building, Main Street. X ADVERTISEMENTS. ’ 177 t 1 I ^ L. SCHWARZ & SON STAPLE AND FANCY GROCERIES. Main St., Opposite St. James Hotel. I A.DOLPH KLINGEL Dealer in GROCERIES, QUEENSWARE, PROVISIONS, NOTIONS, ETC. North Main St. Phone 82 L. CHARLES HACK STAPLE AND FANCY GROCERIES Fruits, Vegetables, Tobacco, Etc. Canned Goods a Specialty. 2nd St. Phone 96 L. JOHN H. SANNER GROCERIES, PROVISIONS, BOOTS AND SHOES. “Walkover’' Shoes a Specialty. Main St., Opposite Tuxhorn’ JOSEPH SCHMIDT STAPLE AND FANCY GROCERIES. Hillsboro Avenue. JACOB DORNACHER STAPLE AND FANCY GROCERIES. Glass and Queensware. Kansas St. and Dauglas Ave. Phone 50 Y. 178 THE EDWARDSVILLE COOK BOOK. CHAPTER XIV. MISCELLANEOUS. CHEESE STRAWS. Mrs. A. L. Brown. Mrs. Travons. 1 pint flour. Lard size of a walnut. 1 pint grated cheese. 1 tablespo jn water. Mix as you would pie crust ; roll out in a thick sheet and cut in strips ^ inch wide and 5 inches long-. Bake a light brown. (If cheese is dry add more lard and water.) WELSH RAREBIT. Miss Carolyn Manley, St. Louis, Mo. 2 tablespoons butter. pint ale. 1 lb. soft cheese. A shake of cayenne pepper. V2 teaspoon salt✪ Olived Cherries. Mix butter, salt, cayenne and ale, and heat. Just before it boils add cheese, cut fine, and stir briskly till the cheese is melted perfectly and smooth. Serve on bread toasted on one side only. GRAPE JUICE. Mrs. W. H. Plall. pound sugar to each quart of juice✪ Grape Juice. Bottle while hot Seal. CHOCOLATE. Mrs. W. H. Hall. Put into a vessel set into boiling water, i quart new milk, (or half cream and half milk). Stir into it 3 heaping table- spoons chocola✪ Chocolatete mixed to a paste with cold water. Boil 2 or 3 minutes. MISCELLANEOUS. 17U BLACKBERRY WINE. Mrs. W. H. Hall. To I gallon ripe blackberries add i gallon boiling water Let it stand 24 hours, then strain without pressure, add to every gallon of juice 2^2 pounds of loaf sugar. Put in demi- john with thin muslin cloth tied over the mouth. Let stand in a cool place 2 months. Then strain through flannel, add i ounce of sugar to each gallon to clear it. Bottle, and in 3 weeks it is ready for use. (Very good). BLACKBERRY CORDIAL. Mrs. W. H. Hall. 3 quarts ju ce. 1 pint brandy. 3 pounds sugar. -Spices to suit taste. 1 quart water. Add the brandy just as you remove from stove. RASPBERRY VINEGAR. Mrs. E. Forman. ✪ Blackberry Wine