The farm cook & rule book

Boil 4 cupfuls of corn in 1 gallon of rain water until the kernels break. Then pour this mixture into a stone jar and add another gallon of warm rain water, making certain that there is approximately 2 gallons of liquid in all. Dissolve 2 cupfuls of sugar in 2 cupfuls of boiling water and pour this in the jar. Cover the top of the jar with 3 thicknesses of cheesecloth and let stand in a warm place, where the temperature will be about 80 degrees Fahrenheit. In a month pour off the vinegar into a jug, being careful not to get any of the sediment in the jug. Cover the mouth of the jug and store in a warm, dry place. COOKING IN LARGE QUANTITIES Every farm homemaker is called on to prepare meals for large crews of men or many guests at some time during the year. In addition there are community picnics, socials at the church and other gatherings where food is cooked in large quantities. It is for such occasions that the recipes in this chapter are given. Spice Cookies (10 dozen) 6 eggs 6 teaspoonfuls salt 1 cupful buttermilk 2 teaspoonfuls soda 4 cupfuls sugar 2 teaspoonfuls baking powder 7 cupfuls flour 1% cupfuls melted lard 7 teaspoonfuls cinnamon 2 pounds chopped and seeded 5 teaspoonfuls cloves raisins Mix the fat, sugar, salt and spices together. Beat until the mixture is creamy and light. Then add the eggs and beat again. Sift the flour, soda and baking powder together and add this mixture alternately with the buttermilk. Stir in the slightly floured raisins, roll out and cut. Bake in a hot oven. Cabbage Salad (2 gallons) 9 pounds cabbage 1 cupful sugar 1 quart sweet pickles V2 ounce celery seed 1^2 pounds English walnuts 2 cupfuls rolled cracker crumbs 18 hard cooked eggs 1 small can Spanish peppers 1 quart salad dressing 2 teaspoonfuls pepper % cupful whole mustard seed 1 small bunch celery salt to taste Put the ingredients through a food grinder after shelling the nuts. If the salad dressing fails to make the salad moist enough, add the vinegar from the pickles. Serve on lettuce leaves. Hot Chocolate (25 servings) 1^2 cupfuls grated chocolate 3 cupfuls boiling water % cupful sugar 1 gallon milk % teaspoonful salt 2i/2 teaspoonfuls vanilla Mix the dry ingredients with the boiling water and boil until the mixture is smooth and glossy. Add the scalded milk and cook from 10 to 20 minutes. Add vanilla just before serving. Coffee If a large coffee pot is not available, use an enamel kettle or boiler. In a cheesecloth bag place 1 pound of coffee for every 50 cupfuls of coffee desired, and use 8 qnarts of rapidly boiling water for every pound of coffee. Drop the bag of coffee in the boiling water and use a cup to pour the water on the bag until it is thoroughly soaked. Then remove the coffee from the fire and stir the bag in the hot, but not boiling, liquid 5 minutes. Lift up the bag and let it drain, then remove it entirely and keep the coffee hot, but do not boil. Serve as soon as possible after being made. Oyster Stew 2 gallons milk 2 tablespoonfuls salt 2 quarts oysters 1 teaspoonful white pepper 1 cupful butter Scald the milk and add the oysters, butter and pepper. Cook until the edges of the oysters begin to curl. Add salt just before serving. This makes 30 servings. Potato Salad