THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA y on ae BF > THE COLLECTION OF NORTH CAROLINIANA ENDOWED BY JOHN SPRUNT HILL CLASS OF 1889 C6)1.5 R16b am (00044650939 = wee w SH in of Library Building! Hi wer THIS TITLE HAS BEEN MiUKUriLiwcd Form No. 471 Digitized by the Internet Archive in 2021 with funding from University of North Carolina at Chapel Hill https ://archive.org/details/raleignhcookbookOOunse ” > hes The Raleigh Cook Book. ( ISSUED BY THE Ladies’ Church Improvement Society OFTHE Bikol BAPTISE- CHURGE RALEIGH, N. C. LEONE. RALEIGH: EDWARDS & BROUGHTON PRINTIN @ CO, 1907. “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 can not live without cooks. He may live without books,-what is knowledge but grieving? He may live without hope,—-what is hope but deceiving? He may live without love,—what is passion but pining? But where is the man that can live without dining?” —Owen Meredith. SOUYTI~ NCC NoJU THESE RECIPES HAVE ALL BEEN KINDLY FURNISHED BY RALEIGH HOUSEKEEPERS. eo ae ye 7“ Re ee tgp we a TABLE OF CONTENTS. PAGE Soups ved occ ce vie a op wal aog og te een oe eee cede eect > 5 Meats—Pigh . .). << slg a 0 wk muna on eMac tae entitled elect uence ss 8 Meats? sco. ccc ded eu ’o d gud oo cdua: 5) AMRaieaiee ts tee Renee et carte eden meta ieee testes 10 Meats<—Fow]) c.c.ccls es 40) “am ah lee ns eee eine tt albert eee lta ute ge 1 12 Meats—Fish and Meat Sauces............sseevcceesseecreceeees 13 Vegetables 2.066403 i 4 aoe aie 9 penton penetote epee e Regie a ge tee ceaesi 15 Entrees—Croquettes .....sssssetsees- renee sess even emtns ss ve danlo Entrees—Soufiles .4..5 ss 2 is 5 sip eesnele eet ieee aac tecar then aesmcner ee 20 Entrees—Fritters ..4.'3 +92 < iad gas eee On eae ey anine 21 Salads ne ae te fo 0a ao Deo er ee ek ea 22 Salad: Dressings 5 v.csis ise ao 6 nee Rieter cue einen ate ee crete tatoo 26 ~' Sandwiches: sé.) 2 oP aieis de a 0 Oe eae ee ee ae 28 | Deas: ee re arora Nae {oud a ORS aU ORE hs Soran 30 Cheese sale n'a s Grea plese 2 ted OR eee cree Renee emacs 32 Breads: Gene yea vas O58 ree eee FAR IW Aa eh 33 Pastry: and Pies... 523 p40 + © 0 eee en el eee serene naa 39 Puddings 2.92.05 sees tis ee ary a Cie ie eee Dee een cade oe 43 Sweet Sauces. oi. o0 Wek wc sp. 6 ovat Sak ORIG R ate tee eke der oe eee 47 Light ‘Desserts 9... 62. 15. ss a ap 0 We te ae sete eee eee 48 Cakes oie oy Maes 2a Pais Gao agg eee eae 52 Cakes— (Smalh) oiisicis by da 4 6S a Fo ae ates Pe eee eta ee 59 Icings and Fillings. +... [ny <3 0d erm oieeeeta sy em ethene tener 62 Ice Creams and Sherbets .: ss. a5 «he pieenee eeien nen poner treet ete ane 64 Catsups Sand Pickles .'5...../. isla ga Aa ieee cre tent Reel eee org 67 Camming 606. ./ea is ais fy Dee eee eee ener 70 Jelly and Preserves. sa; ius) 9 ele dA ee ee i eee ee g (A Beverages 5 .ciwi cg sched picie oe bok 0 eee eed eee soe oe 73 Candies: 6.066 bind oe sie a0 «ene 0 ae ane a eae 75 Food for the Sick 24.25 <.-s «> scepeQine pay aos ee eat ete eee eee ray ci 78 Hints to, the “Hostess 35 5. dale cp on eee Re teers etc 79 Helps for Housekeepers—Weights and Measures...........-..... 80 SOUPS. Vegetable Soup with Beef.—Ten-cent soup bone; 5 quarts cold water; 1 onion (small); 1 turnip; 1 potato; 1 carrot; 1 parsnip; 1 root of celery; 1 teacup chopped cabbage; salt and pepper to taste; 2 tablespoons of rice. Put soup bone in a soup kettle, add the cold water, place over a moderate fire. Bring slowly to a boil, skim off skum, and simmer gently four hours. Remove the meat and skim again. Wash the vegetables, cut into dice and add them to the soup. Simmer one hour longer, season to taste, and it is ready to serve.

AI-modernized reading of the original text

THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA y on ae BF > THE COLLECTION OF NORTH CAROLINIANA ENDOWED BY JOHN SPRUNT HILL CLASS OF 1889 C6)1.5 R16b am (00044650939 = wee w SH in of Library Building! Hi wer THIS TITLE HAS BEEN MiUKUriLiwcd Form No. 471 Digitized by the Internet Archive in 2021 with funding from University of North Carolina at Chapel Hill https ://archive.org/details/raleignhcookbookOOunse ” > hes The Raleigh Cook Book. ( ISSUED BY THE Ladies’ Church Improvement Society OFTHE BIKOL BAPTIST CHURCH RALEIGH. RALEIGH: EDWARDS & BROUGHTON PRINTIN @ CO, “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 can not live without cooks. He may live without books,-what is knowledge but grieving? He may live without hope,—-what is hope but deceiving? He may live without love,—what is passion but pining? But where is the man that can live without dining?” —Owen Meredith. THESE RECIPES HAVE ALL BEEN KINDLY FURNISHED BY RALEIGH HOUSEKEEPERS. eo ae ye 7“ Re ee tgp we a TABLE OF CONTENTS. PAGE Soups ved occ ce vie a op wal aog og te een oe eee cede eect > 5 Meats—Pigh . .). << slg a 0 wk muna on eMac tae entitled elect uence ss 8 Meats? sco. ccc ded eu ’o d gud oo cdua: 5) AMRaieaiee ts tee Renee et carte eden meta ieee testes 10 Meats<—Fow]) c.c.ccls es 40) “am ah lee ns eee eine tt albert eee lta ute ge 1 12 Meats—Fish and Meat Sauces............sseevcceesseecreceeees 13 Vegetables 2.066403 i 4 aoe aie 9 penton penetote epee e Regie a ge tee ceaesi 15 Entrees—Croquettes .....sssssetsees- renee sess even emtns ss ve danlo Entrees—Soufiles .4..5 ss 2 is 5 sip eesnele eet ieee aac tecar then aesmcner ee 20 Entrees—Fritters ..4.'3 +92 < iad gas eee On eae ey anine 21 Salads ne ae te fo 0a ao Deo er ee ek ea 22 Salad: Dressings 5 v.csis ise ao 6 nee Rieter cue einen ate ee crete tatoo 26 ~' Sandwiches: sé.) 2 oP aieis de a 0 Oe eae ee ee ae 28 | Deas: ee re arora Nae {oud a ORS aU ORE hs Soran 30 Cheese sale n'a s Grea plese 2 ted OR eee cree Renee emacs 32 Breads: Gene yea vas O58 ree eee FAR IW Aa eh 33 Pastry: and Pies... 523 p40 + © 0 eee en el eee serene naa 39 Puddings 2.92.05 sees tis ee ary a Cie ie eee Dee een cade oe 43 Sweet Sauces. oi. o0 Wek wc sp. 6 ovat Sak ORIG R ate tee eke der oe eee 47 Light ‘Desserts 9... 62. 15. ss a ap 0 We te ae sete eee eee 48 Cakes oie oy Maes 2a Pais Gao agg eee eae 52 Cakes— (Smalh) oiisicis by da 4 6S a Fo ae ates Pe eee eta ee 59 Icings and Fillings. +... [ny <3 0d erm oieeeeta sy em ethene tener 62 Ice Creams and Sherbets .: ss. a5 «he pieenee eeien nen poner treet ete ane 64 Catsups Sand Pickles .'5...../. isla ga Aa ieee cre tent Reel eee org 67 Camming 606. ./ea is ais fy Dee eee eee ener 70 Jelly and Preserves. sa; ius) 9 ele dA ee ee i eee ee g (A Beverages 5 .ciwi cg sched picie oe bok 0 eee eed eee soe oe 73 Candies: 6.066 bind oe sie a0 «ene 0 ae ane a eae 75 Food for the Sick 24.25 <.-s «> scepeQine pay aos ee eat ete eee eee ray ci 78 Hints to, the “Hostess 35 5. dale cp on eee Re teers etc 79 Helps for Housekeepers—Weights and Measures...........-..... 80 SOUPS. Vegetable Soup with Beef.—Ten-cent soup bone; 5 quarts cold water; 1 onion (small); 1 turnip; 1 potato; 1 carrot; 1 parsnip; 1 root of celery; 1 teacup chopped cabbage; salt and pepper to taste; 2 tablespoons of rice. Put soup bone in a soup kettle, add the cold water, place over a moderate fire. Bring slowly to a boil, skim off skum, and simmer gently four hours. Remove the meat and skim again. Wash the vegetables, cut into dice and add them to the soup. Simmer one hour longer, season to taste, and it is ready to serve.

The Raleigh cook book