The Raleigh cook book

Cut one pound of best lean steak into small pieces, place in glass fruit jar (perfect one), cover tightly and set in a pot of cold water. Heat gradually to boil, and continue this steadily three or four hours until the meat is like white rags and the juice thoroughly extracted; season with a very little salt and strain through a wire strainer. Serve either warm or cold. To prevent jar breaking, lay two small sticks in bottom of kettle, and be careful in removing jar from the boiling water. Thickened Milk.—1 quart milk; 3 tablespoons flour. Boil one quart of milk; wet three tablespoons of flour (finely sifted), roll it up in a soft, smooth paste, and when the milk boils up stir it in and continue to stir and boil for ten minutes. Puta pinch of salt in the milk, and when done, sweeten it to taste and grate nutmeg over it. Cracker and Egg.—Crumble up cracker, pour enough scalding water over to soften, stir in a very soft-boiled egg. Season with salt, pepper and a little butter. Serve immediately while hot. HINTS TO THE HOSTESS. 79 HINTS TO THE HOSTESS, Salad.—One 4-pound dressed fowl will yield 1 quart chopped meat;1 quart salad will serve 10 persons. Ice Cream.—1 gallon will serve 25 persons, or 30 served in sherbet glasses. Soup.—2 quarts soup will serve 8 to 10 persons. Coffee.—1 gallon coffee makes 25 cups, or 40 after-dinner cups; % pound coffee makes 1 gallon. Tea.—1 gallon to 40 or 50 people in after-dinner cups. Chocolate——1 gallon will serve 30 persons; % pound makes 1 gallon. Whipped Cream. 1 quart yields 25 spoonfuls. Lemonade or Fruit Punch. glasses. 1 gallon to 80 people served in punch Sandwiches.—1 loaf bread will make 20 three-cornered or 10 large sandwiches; 1 pound buiter to 3 loaves. Croquettes.—114 quarts meat makes 25 croquettes; 1 quart mixture fills 15 or 20 patties; 200 to 210 olives to one quart bottle. Nuts. Candy. 1% pounds salted nuts to 25 or 30 people. 1 pound bonbons to 20 people. HELPS FOR HOUSEKEEPERS. WEIGHTS AND MEASURES. 3 teaspoonfuls make 1 tablespoonful. 2 cups make 1 pint. 4 cups or 2 pints make 1 quart. 2 tablespoonfuls of butter make 1 ounce. 4 tablespoonfuls of flour make 1 ounce. 1 cup of flour is equal to % pound. 4 cups of flour are equal to 1 pound. 1 cup of milk or water is equal to % pound. 1% cup of butter (packed solid) is equal to %4 pound. 1 cup of butter (packed solid) is equal to % pound. 1 cup of granulated sugar is equal to % pound. 1 cup of chopped meat (packed solid) is equal to % pound. 5 eggs without shells are equal to % pound. 4 eggs with sheils are equal to % pound. Bread Crumbs.—Save small pieces and crusts of bread and dry them in the oven. Then grind up and put away for breading croquettes. These are considered better than cracker crumbs. Hints about Croquettes.—Preserve lard or oil that has been used in frying croquettes. After frying the croquettes, strain the fat into a jar kept for the purpose, and it can be used again and again. Of course that used for fish must be kept in a separate jar. To eggs in which croquettes are dipped before frying, add a tablespoon of water, to prevent stringiness. Lightning Cleaner.—1% ounces white castile soap; 1% ounces best aqua ammonia; % ounce ether; % ounce glycerine; % ounce alcohol; 4 pints rain water. Cut soap fine and thoroughly, dissolve in one pint of warm rain water, then add three pints more water and the other ingredients. Pour on goods freely and rub with cloth; then rub with dry cloth. Paint on Window Panes.—Hot vinegar is said to remove paint from window panes. In ironing embroidery, place a piece of soft white flannel over the board. Of course iron the embroidery on the wrong side. This brings out the work. HER OLD CAKE RECIPE