Historic Paxton, her days and her ways, 1722-1913

MISCELLANEOUS Chicken Soup (Mrs. James A. Butherford.) Remove fat from 1 quart of water in which chicken has been boiled. Season highly with pepper, salt, celery salt and a little onion juice. Put on fire to simmer. Mash yolks of 3 hardboiled eggs, and mix with % cup of dry bread or cracker crumbs soaked soft in milk. Chop whites of eggs fine and mix with the bread paste. Add 1 pint of hot cream slowly. Rub all in the hot chicken liquor and boil 3 minutes. Add a little finely-chopped parsley to each serving. Clam Broth (Mrs. Francis W. Butherford.) 1 pint of cold water. % dozen clams. Scrub the clams well, put in the cold water on the stove, and as they heat they will open. With a knife scrape the clam from the shell. Remove the shells and simmer the clams 5 or 10 minutes, then strain through a cheese cloth. If the broth is too strong, add water to suit the taste. When ready to use, add a little butter, pepper and salt if needed. Chocolate Frosting (Mrs. David Martin.) 1 ounce of chocolate. 5 tablespoons of boiling water. 1 teaspoon of vanilla. 3 cups of sifted XXXX sugar. A pinch of salt. Beat all together gradually. Custard Sauce or Filling for Cakes (Mrs. Arthur Bailey.) Bring 1 pint of milk to boiling point in a double boiler. Moisten 2 tablespoons of corn starch and % cup of white sugar with a little of the cold milk. Add to this the yolks of 3 eggs. Mix thoroughly and add to the boiling milk. Stir constantly until it is thick. Remove from the fire and add 1 teaspoon of vanilla. Spread between the layers of cakes when cold. This is especially nice for sponge cake. Filling for Cake (Mrs. Kochenderfer.) 1 cup of thick sour cream. 1 cup of sugar. 1 cup of hickory nuts. Stir all together and boil 5 minutes. Boiled Icing (Mrs. Matthew B. Elder.) 1 egg (white). 1 cup of sugar (granulated). 4 tablespoons of water. Boil sugar and water together, until it spins a thread, then pour slowly on the beaten egg and beat until thick enough to spread. Flavor with a few drops of vanilla. Grape Juice (Miss Margaret Brown Eutherford.) To 5 pounds of grapes ( stemmed ) take 1 quart of water. Put them in a preserving kettle, mashing grapes slightly. Bring to a boil and drain juice. Add 1 pound of sugar, boil 1 minute and seal immediately. Omelet (Mrs. Edgar Martin.) 4 eggs. "* 1 small cup of bread crumbs. 1 scant cup of milk. 1 tablespoon of butter. Salt, pepper and parsley. Put milk on to heat, add butter. Remove from stove, add bread crumbs and well-beaten yolks, salt and pepper. Beat whites and add % of them to mixture. Cook slowly in buttered pan, cover with the remaining third of white of egg and tiny bits of parsley. When done, fold over the half and serve. A covered pan aids in the making. Sandwich Fillings The secret of good sandwiches is a close, firm bread not so fresh as to cut badly, a sharp knife for thin slicing, and sweet butter. Butter the bread first and lay in neat piles, then butter two slices on opposite sides and place together — the butter should be soft to spread easily. Have your fillings prepared, spread evenly on one side of the sandwich, replace the top layer, cut off the crusts and shape as desired. White, rye or brown bread may be used. Wrap sandwiches in moist cloth until ready to use. Fillings