Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

t F ~ “ « & ‘e Americana Collection anf ‘ oune et Seo L. ‘Tom Perry Special Collections Harold B. Lee Library Brigham Young University HAM YO ERSITY Wit NU ay #RECIPKS+ ~ LADIES OF ST. MARR’S GLIL 1886 a REVISED 1909 a SALT LAKE CITY UTAH ACKERMAN & CO., PRINTERS, SALT LAKE CITY. ' es a ; i te r tr Sparta, eat at Npaeqeane ing wt 7 “A light hand in making, a quick step in baking, maketh a good conscience for eating bread, pudding and pies.” Sore MOCK TUR ELE SOUP. MRS. HAMILTON. Remove the brains from a scalded calf’s head, cov- . er with water and boil until tender. Take the head from the liquor, and save the tongue and the nicest of the gelatinous skin, to cool. Strain the liquor and set it away to cool. Boil at the same time, in a separate kettle, a four-pound shank of beef. When it has be- gun to boil, and has been skimmed, fry brown in a lit- tle butter, one sliced onion and one small sliced carrot. Add- these to this soup, and boil slowly until you have a fine thick stock. Strain, cool and skim. The following day put the two stocks together, season well with salt, pepper, a dash of cayenne pepper and a cup of sherry wine. Cut a portion of the calf’s tongue, which has been skinned, into dice; also some of the clear skin of the calf’s head. Put these into the soup, make small balls to imitate the turtle eggs, from the hard- boiled yolks of two eggs and the unboiled yolk of one; salt and use flour enough to make stiff. Have the brains boiled in salted water, beat a portion of these smooth, season -and thicken with cracker crumbs and a very little four. Make this also into balls. Drop these balls into the soup and boil fifteen minutes before using. This recipe makes a large kettle full of soup. It should be a strong jelly wen cold, and can be kept some time. 6 CHOICE RECPIES BLACK BEAN SOUR. MRS. HAMILTON. One pint black beans. A small joint or shank of beef. A slice of salt pork. Soak the beans over night, drain off the water, and put them into the kettle with the meat, and cover with water. Boil about five hours: ‘Strain through the colander. Season with red pepper and a little wine; add the yolks of three hard-boiled eggs, sliced, and slices of lemon. TOMATO SOUR MRS. KIMBALL. One quart of tomatoes boiled ten minutes with a quarter teaspoonful soda, then strain through a Sieve, put on stove and add butter the size of an egg, one pint of milk, pepper and salt, with a handful of rolled crackers ; let come to a boil and serve. FRENCH TOMATO SOUP. MRS. FOX. One quart tomatoes. Three pints boiling water. One teaspoonful each of soda, pepper ee salt. Butter size of an egg. One small onion minced. One quart milk. Put tomatoes and onions over firé with hot water and run through colander. Meanwhile boil milk, stir in soda and butter; keep hot while the tomatoes with the pepper and salt simmer five minutes, then stir in the milk and serve at once. Omit the onion and you have a fine mock oyster soup. SOUPS 7 TOMATO SOUP: MRS. ALLEN. One quart of tomatoes, or a two-pound can of to- matoes, to which add one quart water, one half of a small onion, sliced, a piece of butter the size of a hen’s egg, in which rub a large teaspoonful of flour, and boil slowly one hour. Just before serving, strain the soup and add one pint of scalded milk. ONION SOUP. MRS. HAMILTON.