Machias Cook Book

boil ten or fifteen minutes. After standing a few weeks they are very nice. Mrs. C, C. Parker. SWEET PICKLES. 7 pounds of pears, 3^^ pounds of sugar, ^ ounce of whole cinnamon, y^, ounce of allspice, boil in i quart of vinegar until tender, then take out the pears and stick 4 or 5 cloves in each, boil the syrup y2 an hour longer and pour over the pears. Mrs. C. C. Parker. SPICED CURRANTS. 5 lbs. currants, 4 lbs. brown sugar, i pint vinegar, 2 tablespoonfuls cloves, 2 tablespoonfuls cinnamon. Boil slowly 2 hours. 4 lbs. raw beef chopped fine, 2 lbs. raw suet chopped fine, 4 lbs. raw apples chopped fine, 2 lbs currants, 2 lbs. raisins, 2 lbs. citron, 2 lbs. brown sugar, i quart molasses,, i quart strawberry preserves, 2 quarts Cider vinegar, i pint sweet pickle juice, i pint raw cranberries chopped, i glass currant jelly, 3 oranges juice and rind, 3 lemons juice and rind, 4 ounces salt, 2 ounces spices, cinnamon, cloves, allspice, with a preponderance of cinnamon, 2 nutmegs, ^ ounce white pepper, 2 tablespoonfuls powdered coffee. Mix dry part) with salt, that is meat, suet and spices. Then put in apples, then fruit, then liquor, then sugar and other ingredients. Mrs. Nellie Bryant, Minneapolis, Minn. 2 lbs. well cooked meat, 4 quarts apples, quartered and cored, 3 cups brown sugar, 3 cups molasses, 2 cups vinegar, i lb. raisins, I cup butter, i ounce cinnamon, }i ounce cloves and allspice. Mrs. W. E. Gardner- -fl 1 Boil meat until tender, (5 lbs. makes just 3 lbs. after boiled). When cold chop fine, add 2 lbs. of finely chopped suet, mix with the beef, add a small 3/4 cup of salt, 6 lbs. of apples chopped fine, 4 lbs. raisins, 2 lbs. citron. Season to taste with cinnamon, mace, cloves and nutmeg ; add the beef liquor cooked down to about 2 quarts. It wants enbugh liquor. to, make it soft. Heat liquor with I pint of molasses, 2 lbs. brown sugar, i cup of strawberry preserves,, 1/2 cup of vinegar. Cook slowly until thoroughly done, and, put in stone jars; be sure it is covered tightly. This will make about five gallons. Cook about five hours. - Mrs. Lee Longfellow. MISCELLANEOUS. "We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks." MOUSSE. I pint of cream, whipped ; 1/2 box of gelatine dissolved in a little cold water, then a little hot water ; just enough to dissolve it ; sweeten to taste ; juice of 5 small oranges, or 3 or 4 large ones, i lemon, stir into the cream. Put all in a tin kettle or bricks, and pack in snow and salt, or ice and salt; do not disturb . until wanted. If you want it about 6 o'clock put to freeze about 10 o'clock. You can use pineapple or any flavoring. It is better not frozen too hard. Mrs. W. H. Allen. FRENCH CHARLOTTE. 1/2 box of gelatine, i cupful granulated sugar, 1/2 cupful water, I cupful milk, I egg, i tablespoonful vanilla, i pint cream. Soak gelatine in water an hour, then set over boiling water to dissolve. Scald milk, add the sjgar, beat egg until light and pour hot milk over the egg. When cool whip the cream; add cooled custard and mould. Serve with mace room. Mrs. Jared Crane, St. Alba s, Vt. MACHIAS COOK BOOK. COFFEE MOUSSE. I pint of cream, yolks of 5 eggs, small cup of sugar, 1/2 cup of strong coffee. Beat sugar and eggs together, then add the hot coffee ; when cool beat in cream, whipped ; freeze 5 hours. Effie Ward. COFFEE MOUSSE. I cup hot coffee, i cup sugar, and pour over one beaten egg ; cook till it thickens, cool and add 1 pint thin cream, whipped, mould and freeze in salt and ice for 4 hours. Mrs. Jared Crane, St. Albans, Vt. ORANGE CHARLOTTE.