212 20 4978 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/11f8318870101405c2b8f99cf899a603.tif e21c4f72979aedae313276e90145fd7c Still Image A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials. Original Format If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data Still Image - Black and White Photograph Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-056 Title A name given to the resource Mary Labutis, John Jarvis and others Subject The topic of the resource People Description An account of the resource John Jarvis (1888-1967), immigrated from Lithuania in 1910 and eventually settled in Worthington along with his sister, Mary. His farm at the corner of Indian Oven Road and Old Post Road (no longer extant) was known for its large number of turkeys. Location of photo not clear. From left: Mary Labutis, John Jarvis, George's wife (unnamed) with baby Donna, Fred. According to Jerilee Cain, Mary was known as "Crazy Mary." She planted the wild lilies blooming along Old Post Road. Date A point or period of time associated with an event in the lifecycle of the resource ca. 1960 Publisher An entity responsible for making the resource available Jerilee Cain, Fran Tresko Date Available Date (often a range) that the resource became or will become available. 2018-09-28 Date Created Date of creation of the resource. ca. 1960 Date Submitted Date of submission of the resource. Examples of resources to which a Date Submitted may be relevant are a thesis (submitted to a university department) or an article (submitted to a journal). 12/27/2012 Format The file format, physical medium, or dimensions of the resource 7.6 x 12.7 cm (3 x 5 in) Medium The material or physical carrier of the resource. Paper Type The nature or genre of the resource Still Image Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - Worthington Corners Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. ddb - item created 9/29/2018 Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Forwarded by Jerrilee Cain from material she was sent by Fran Tresko, Southwick, niece of John Jarvis and Connie Jarvis. https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/90658ab24614eb26b7e7ec85254292f0.pdf b5bd545af4ccf86551dbbd1ac80e3805 PDF Text Text �� Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Schools Description An account of the resource Material related to Worthington MA schools Sound A resource whose content is primarily intended to be rendered as audio. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-058 Title A name given to the resource Audio CD: "Sing Together," R.H. Conwell Community School, 2014 Subject The topic of the resource Schools Description An account of the resource CD titled: R.H. Conwell Community School Sings Together, Spring 2014. The CD was directed by Penny Schultz. Includes photograph on front of unidentified students singing. The 13 songs are listed on the inside page. The R. H. Conwell Community School was a private school that operated in the school building during the period the Russell H. Conwell Elementary School was closed from 2012-2014. Date A point or period of time associated with an event in the lifecycle of the resource 2014 Publisher An entity responsible for making the resource available R. H. Conwell Community School Date Available Date (often a range) that the resource became or will become available. 2018-10-02 Date Created Date of creation of the resource. Spring 2014 Date Issued Date of formal issuance (e.g., publication) of the resource. Spring 2014 Is Part Of A related resource in which the described resource is physically or logically included. Box 25 Medium The material or physical carrier of the resource. Plastic Type The nature or genre of the resource Sound Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - Worthington Center Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db - item created 10/2/2018 Format The file format, physical medium, or dimensions of the resource Audio CD Creator An entity primarily responsible for making the resource R.H. Conwell Community School students https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/b338f6ddba714749463a0a1e9a3ada6b.tif 90b81cae22c96816900719fff431b083 Still Image A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials. Original Format If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data Still Image - Black and White Postcard Physical Dimensions The actual physical size of the original image. 7.6 x 12.7 cm Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-060 Title A name given to the resource Alice Steele Miniature Bedroom. Subject The topic of the resource Historic Artifact Description An account of the resource Black and white postcard. On front is litho photo of a room box with a measuring stick indicating the size/scale 1:12 probably. On back: "Miniature Early Stenciled Bedroom on dsplay in Steele's Tiny Old New England Museum, Berkshire rail, Highway 9, West Cummington, Mass. Alice Cudworth Steel made many hisorically informative room boxes. The Worthington Historical Society has one donated by Arleen and Charles Cudworth in 2011. Type The nature or genre of the resource Still Image Format The file format, physical medium, or dimensions of the resource 7.6 x 12.7 cm (3.0 x 5.0 in) Date A point or period of time associated with an event in the lifecycle of the resource 1933/1966 Date Available Date (often a range) that the resource became or will become available. 2018-10-07 Date Created Date of creation of the resource. ca. 1950 Is Part Of A related resource in which the described resource is physically or logically included. Box 9 Medium The material or physical carrier of the resource. Paper Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Cummington Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db - created item 10/7/2018 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/a153c7e9fdbe3b8622d83b7583e3cd9e.tif fa5db4d74ba829343c64ab61083c1b83 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/b3d7d589d91bfd4b025ecb01ff1f5d47.png bf081a0f65a04e63c0fd5c56a75a4836 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/63c8f01400afb5ee9494e9627f18f73b.tif e46de5913ffe28201864eb43140b3dd0 Physical Object Physical objects other than books, documents, photographs &c. Size Size (cm). Typically 3 dimensions given. 10.1 x 6.4 cm Predominant material Wood, Steel, Textile, Ceramic &c. Paper Weight Give the approximate weight in grams or kilograms. 5 gr Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-059 Title A name given to the resource Tickets and photos from Worthington Historical Society Cabaret Alive Subject The topic of the resource Historic Event Description An account of the resource $25.00 ticket to Cabaret Alive V, July 23, 2016 at the Pollard home on Huntington Road. The cabaret was a fundraiser for the Worthington Historical Society Also photos from cabaret include Bob and Mary Randall, Jan Roby, Diane Brenner, Pat Kennedy, Hillary Costa and Helen Pollard Type The nature or genre of the resource Physical Object Format The file format, physical medium, or dimensions of the resource 10.1 x 6.4 cm (4 x 2-1/2-in) Creator An entity primarily responsible for making the resource Diane Brenner Date A point or period of time associated with an event in the lifecycle of the resource 2016 Publisher An entity responsible for making the resource available Diane Brenner Date Available Date (often a range) that the resource became or will become available. 2018-10-08 Medium The material or physical carrier of the resource. Paper Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - Worthington Center Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db - item created 10/8/2018 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/3d47b290285b30c995fa38d5f23f6b72.tif cba4b96ae0c970ede134a5799840ddf3 Still Image A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials. Original Format If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data Still Image - Black and White Photograph Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-061 Title A name given to the resource Sharon Prentice Guy in front of Frankie's Café Subject The topic of the resource People Description An account of the resource Black and white photograph showing Sharon Parish Guy in front of Frankie's Cafe on Parish Road. Ca. 1965. Newest car in lot is a 1965 Chevy Malibu thus the picture post-dates October 1964. Format The file format, physical medium, or dimensions of the resource Digital copy of paper original Date A point or period of time associated with an event in the lifecycle of the resource ca. 1965 Publisher An entity responsible for making the resource available Deen Nugent (sister), Kate Ewald Date Available Date (often a range) that the resource became or will become available. 2018-10-08 Date Created Date of creation of the resource. ca. 1960 Is Part Of A related resource in which the described resource is physically or logically included. Digital archive Medium The material or physical carrier of the resource. Electronic Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - West Worthington Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db - item created 10/8/2018 Type The nature or genre of the resource Still Image https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/858bc420047eb4aa6f192d65974890df.tif 25daf58fe99c0b14aa47800b228205f5 Still Image A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials. Original Format If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data Still Image - Black and White Photograph Physical Dimensions The actual physical size of the original image. 16.5 x 11.4 cm Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-057 Title A name given to the resource South Worthington Parsonage, winter, 1951 Subject The topic of the resource Houses and Barns Description An account of the resource Black and white photo mounted on black cardboard showing the South Worthington Parsonage on Ireland Street during the winter. The photo is undated, the photograph unknown, but written in pencil across the bottom: "Now owned by Wayne Smith, 1951" Some foxing and spotting visible on the image. Type The nature or genre of the resource Still Image Format The file format, physical medium, or dimensions of the resource 16.5 x 11.4 cm (6.5 x 4.5 in) Date A point or period of time associated with an event in the lifecycle of the resource 1933/1966 Date Available Date (often a range) that the resource became or will become available. 2018-10-18 Is Part Of A related resource in which the described resource is physically or logically included. Box 01 Medium The material or physical carrier of the resource. Paper Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - South Worthington Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db - item created 10/18/2018 s worthington church https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/96154edea567a57fdae5c3c0da8f7184.tif 9ee8c97d6a5e30ea324f9fdfacced954 Still Image A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials. Original Format If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data Still Image - Black and White Postcard Physical Dimensions The actual physical size of the original image. 14.0 x 8.9 cm Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-062 Title A name given to the resource Looking east from Pinebrook Farm (Albert Farm), Worthington Center Subject The topic of the resource Landscape Description An account of the resource Sepia postcard from sample book of Herbert Berniss Thrasher (1884-1927), photographer. Title: "Looking East in the "Dear Old Berkshire Hills" from Pinebrook Farm, Worthington, Mass. (No. 9). Thrasher was the son of George M. and Hattie Lyman Thrasher. The sample book was produced during the 1920s when Thrasher was living and working in Florida. The images are undated but are probably quite a bit earlier, ca. 1910 or so. Pinebrook Farm was located along Huntington Road (Rte. 112) in Worthington Center and became the home of Albert Farms. Donated by Barbara Batura and Marjorie Candiano, H. B. Thrasher's grand-nieces. They received it from their brother, Roy. E. Johnson Jr. Type The nature or genre of the resource Still Image Format The file format, physical medium, or dimensions of the resource 14.0 x 8.9 cm (5.5-in x 3.5-in) Creator An entity primarily responsible for making the resource Herbert B. Thrasher Date A point or period of time associated with an event in the lifecycle of the resource ca. 1915 Date Available Date (often a range) that the resource became or will become available. 2018-10-25 Date Created Date of creation of the resource. ca. 1910 Is Part Of A related resource in which the described resource is physically or logically included. Box 09 Medium The material or physical carrier of the resource. Paper Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - Worthington Center Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db - item created 10/25/2018 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/5c5180bdf7942a4050d45b6622f162fd.tif 713f2e78f1acefa25d3575dfa2ad91a0 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/a38f1f3c6c5e687838d7fd026d50f987.tif 66d086fd23fd9650f2325220d717b88c Still Image A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials. Original Format If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data Still Image - Black and White Postcard Physical Dimensions The actual physical size of the original image. 14.0 x 8.9 cm Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-063 Title A name given to the resource Two postcards: Hodges Bungalow and Little Galilee (fishing lake), South Worthington, ca. 1915. H. B. Thrasher photo Subject The topic of the resource Houses and Barns Description An account of the resource Sepia postcard from sample book of Herbert Berniss Thrasher (1884-1927), photographer. Titled: "Hodges Bungalow" from Little Gallilee [sic], South Worthington, Mass. (#20). And The Eagles Nest, the Cairn, and Hodges Bungalow from Littlee Gallilee, South Worthington, Mass. (#18). Thrasher was the son of George M. and Hattie Lyman Thrasher. Guy Thrasher was his brother. The sample book was produced during the 1920s when H. B. Thrasher was living and working in Florida. The images are undated but are probably quite a bit earlier, ca. 1910 or so. "Little Galilee" was the lake created by Russell Conwell. There is a George T. Hodge living in Worthington around this time. Type The nature or genre of the resource Still Image Format The file format, physical medium, or dimensions of the resource 14.0 x 8.9 cm (5.5 x 3.5 in) (both) Creator An entity primarily responsible for making the resource Herbert B. Thrasher Date A point or period of time associated with an event in the lifecycle of the resource ca. 1915 Source A related resource from which the described resource is derived Donated by Barbara Batura and Marjorie Candiano, H. B. Thrasher's grand-nieces. They received it from their brother, Roy. E. Johnson Jr. Date Available Date (often a range) that the resource became or will become available. 2018-10-25 Date Created Date of creation of the resource. ca. 1910 Medium The material or physical carrier of the resource. Paper Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - South Worthington Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db - item created 10/25/2018, edited 12/24/2018 Publisher An entity responsible for making the resource available Sample book postcards donated in 2018 by Barbara Batura and Marjorie Candiano, H. B. Thrasher's grand-nieces. They received it from their brother, Roy. E. Johnson Jr. Is Part Of A related resource in which the described resource is physically or logically included. Box 09 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/9d5ea63e5baa5859467f76586c849f95.tif 23f7bddc434c1f83eb9db15a139dc2b6 Still Image A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials. Original Format If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data Still Image - Black and White Postcard Physical Dimensions The actual physical size of the original image. 14.0 x 8.9 cm Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-064 Title A name given to the resource Old Post Road, Looking West, Worthington Corners Subject The topic of the resource Landscape Description An account of the resource Sepia postcard from sample book of Herbert Berniss Thrasher (1884-1927), photographer. Titled: "Looking West from Hotel, Worthington, Mass." (#37). Thrasher was the son of George M. and Hattie Lyman Thrasher. Guy Thrasher was his brother. The sample book was produced during the 1920s when H. B. Thrasher was living and working in Florida. The images are undated but are probably earlier, ca. 1915 or so. Not clear whether this is the hotel in its "Worthington Inn" incarnation or the "Lafayette Lodge." Note the telephone sign on the left near the front of the image. This is now Old Post Road, looking towards the Corners. Type The nature or genre of the resource Still Image Format The file format, physical medium, or dimensions of the resource 14.0 x 8.9 cm (5.5 x 3.5 in) Creator An entity primarily responsible for making the resource Herbert B. Thrasher Date A point or period of time associated with an event in the lifecycle of the resource ca. 1915 Publisher An entity responsible for making the resource available Donated by Barbara Batura and Marjorie Candiano, H. B. Thrasher's grand-nieces. They received it from their brother, Roy. E. Johnson Jr. Date Available Date (often a range) that the resource became or will become available. 2018-10-26 Date Created Date of creation of the resource. ca. 1915 Is Part Of A related resource in which the described resource is physically or logically included. Box 09 Medium The material or physical carrier of the resource. Paper Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - Worthington Corners Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db - item created 10/26/2018 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/024fc7e6fac09794b65b6b5d0eceeaa2.tif 4b97eb90c4c610e0c73ded059ed15f29 Still Image A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials. Original Format If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data Still Image - Black and White Postcard Physical Dimensions The actual physical size of the original image. 14.0 x 8.9 cm Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-065 Title A name given to the resource Hills around Worthington, unidentified viewpoint Subject The topic of the resource Landscape Description An account of the resource Sepia postcard from sample book of Herbert Berniss Thrasher (1884-1927), photographer. Titled: "A Beautiful View in the Heart of the Dear Old Berkshire Hills" from Worthington, Mass." (#11). Thrasher was the son of George M. and Hattie Lyman Thrasher. Guy Thrasher was his brother. The sample book was produced during the 1920s when H. B. Thrasher was living and working in Florida. The images are undated but are probably quite a bit earlier, ca. 1915 or so. Exact location is unknown. Type The nature or genre of the resource Still Image Format The file format, physical medium, or dimensions of the resource 14.0 x 8.9 cm (5.5 x 3.5 in) Creator An entity primarily responsible for making the resource Herbert B. Thrasher Date A point or period of time associated with an event in the lifecycle of the resource 1915 Publisher An entity responsible for making the resource available Donated by Barbara Batura and Marjorie Candiano, H. B. Thrasher's grand-nieces. They received it from their brother, Roy. E. Johnson Jr. Date Available Date (often a range) that the resource became or will become available. 2018-10-26 Date Created Date of creation of the resource. ca. 1915 Is Part Of A related resource in which the described resource is physically or logically included. Box 09 Medium The material or physical carrier of the resource. Paper Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - other unspecified Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db - item created 10/26/2018 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/1b683a0f9e876b1f087c14e61c8eb640.tif f8a09465bb942c9aec0a2e754a6c60ca Still Image A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials. Original Format If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data Still Image - Black and White Postcard Physical Dimensions The actual physical size of the original image. 14.0 x 8.9 cm. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-066 Title A name given to the resource Worthington landscape, looking south from unidentified viewpoint Subject The topic of the resource Landscape Description An account of the resource Sepia postcard from sample book of Herbert Berniss Thrasher (1884-1927), photographer. Titled: 'Looking South in the Heart of the "Dear Old Berkshire Hills' from Worthington, Mass. (unnumbered). Thrasher was the son of George M. and Hattie Lyman Thrasher. Guy Thrasher was his brother. The sample book was produced during the 1920s when H. B. Thrasher was living and working in Florida. The images are undated but are probably quite a bit earlier, ca. 1915 or so. Type The nature or genre of the resource Still Image Format The file format, physical medium, or dimensions of the resource 14.0 x 8.9 cm (5.5 x 3.5 in) Creator An entity primarily responsible for making the resource Herbert B. Thrasher Date A point or period of time associated with an event in the lifecycle of the resource 1915 Publisher An entity responsible for making the resource available Donated by Barbara Batura and Marjorie Candiano, H. B. Thrasher's grand-nieces. They received it from their brother, Roy. E. Johnson Jr. Date Available Date (often a range) that the resource became or will become available. 2018-10-26 Date Created Date of creation of the resource. ca. 1915 Is Part Of A related resource in which the described resource is physically or logically included. Box 09 Medium The material or physical carrier of the resource. Paper Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - other unspecified Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db - item created 10/29/2018 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/8d9f8e42925a89ccda990c7c1b0fcc5a.tif 4c6d23b0c5247bc9de68287910ab9f6d Still Image A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials. Original Format If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data Still Image - Black and White Postcard Physical Dimensions The actual physical size of the original image. 8.9 x 14 cm Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-067 Title A name given to the resource Sevenars Building, South Worthington Subject The topic of the resource Schools Description An account of the resource Black and white lithograph postcard, white border, not mailed. Shows the Sevenars building (formerly the Conwell Academy) in South Worthington. On back: "Photographed by David N. Fisk" WHS has duplicates of this postcard Type The nature or genre of the resource Still Image Format The file format, physical medium, or dimensions of the resource 8.9 x 14.0 cm (3.5 x 5.5 in) Creator An entity primarily responsible for making the resource David N. Fisk Date A point or period of time associated with an event in the lifecycle of the resource ca. 1985 Publisher An entity responsible for making the resource available Diane Brenner Date Available Date (often a range) that the resource became or will become available. 2018-10-29 Date Created Date of creation of the resource. ca. 1990? Medium The material or physical carrier of the resource. Paper Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - South Worthington Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db - item created 10/29/2019 Is Part Of A related resource in which the described resource is physically or logically included. Box 09 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/283aed4086a30fd07ed7c1474193382b.tif 3d94f245aef896bc202ae93275d16991 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Postcards of Worthington, Massachusetts Description An account of the resource Historical postcards of people, places, scenes and events in Worthington, Massachusetts. Still Image A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials. Physical Dimensions The actual physical size of the original image. 8.9 x 14.0 cm (5.5 x 3.5 in) Original Format If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data Still Image - Black and White Postcard Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-068 Title A name given to the resource Worthington Center looking north Subject The topic of the resource Churches Description An account of the resource Sepia toned lithograph postcard, undivided back, white border. On front: 'Worthington Center, Worthington, Mass.' Scene is looking north towards Congregational Church church and the Town Hall. Telephone poles visible. Postmarked Worthington, Mass, Aug 28, 1907 and mailed to Brookyn, N.Y. Type The nature or genre of the resource Still Image Format The file format, physical medium, or dimensions of the resource 8.9 x 14.0 cm (3.5 x 5.5 in) Creator An entity primarily responsible for making the resource Unknown Date A point or period of time associated with an event in the lifecycle of the resource ca. 1907 Publisher An entity responsible for making the resource available Diane Brenner, eBay purchase Date Available Date (often a range) that the resource became or will become available. 2018-11-04 Is Part Of A related resource in which the described resource is physically or logically included. Box 09 Medium The material or physical carrier of the resource. Paper Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - Worthington Center Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db - item created 11/04/2018 congregational church https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/769c16b96bca5e58e2c07b6f70f8133b.tif 716f4bd70b0ce5ae98a5c4a210e20b19 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/ff38a834175cc7cea8342f7d3ccfc14d.tif fda569b8f374de197861fc80b67bc6b5 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/8588a4e35cca156682c179627826d332.tif edecf0b06b514c55aefa6c30ec4832a0 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/f3441df97a5ac3d809454087293e7a4a.tif 9d4928e3ca7bcbd8942b70f3b6a3f121 Book Bound document, typically consisting of 25 or more pages. Generally does not include stapled items. Original Format If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data Book - Bound Physical Dimensions The actual physical size of the original image. 23.5 x 33.6 x 5 cm Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-069 Title A name given to the resource Ledger: Corners Store, 1883-1886, C. K. Brewster operator Subject The topic of the resource Businesses and Stores Description An account of the resource Ledger Book for the Corners Store, operated by C.K. Brewster from 1883 through 1886. 424 pages. C.K. Brewster also operated a general store in Worthington Center. The Corners Store was owned by Horace Cole at the time. The rent was $33.75/quarter. Additional costs included coal and insurance. Ledgers are organized by account. Under each account, there is a chronological list of the account’s debits and credits for said period of time. The front of the ledger contains an alphabetical index of accounts and the corresponding page number. This ledger runs 484 pages -- all of them filled with information. The term 'sund' appears most frequently in the lists of purchases and refers to unspecified sundries. The book is cloth bound with leather edges, and is special-made for this purpose. The word "Ledger" is on the spine. Type The nature or genre of the resource Book Format The file format, physical medium, or dimensions of the resource 23.5 x 33.6 x 5.0 cm (9.25 x 13.25 x 2.0 in) Creator An entity primarily responsible for making the resource C. K. Brewster Date A point or period of time associated with an event in the lifecycle of the resource 1883-1886 Date Available Date (often a range) that the resource became or will become available. 2018-11-04 Is Part Of A related resource in which the described resource is physically or logically included. Box 30 (on shelf, too big for box) Medium The material or physical carrier of the resource. Paper Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - Worthington Corners Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db - item created 11/04/2018 Publisher An entity responsible for making the resource available Unknown Corners Grocery https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/45c51eb6c3e75cc863a555f760d4e7b8.tif 33ad9ded6df0faed6672c4c680608b18 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/e1927036c1d998f5c2642afbbb2097ff.tif d2814319fd44d1339b6e67234703a917 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-070 Title A name given to the resource Day-Book: Corners Store, 1885-1886, C. K. Brewster operator Subject The topic of the resource Businesses and Stores Description An account of the resource Day Book (1885-1886) for the Corners Store, operated by C.K. Brewster from 1883 through 1888. Day Books, as opposed to Ledgers, were organized by date, and each day's activities were recorded. This Day Book covers the period from February 1885 through February 1886 and is 384 pages filled with details about the costs of living and the types of items purchased, e.g. exactly how much oil cloth you could buy for $0.60 (60 cents) -- 2 yards -- or that a barrel of flour would run $5.75. Some things seem surprisingly cheap -- even in the context of the times, such as a dozen oranges for $0.30. C.K. Brewster also operated a general store in Worthington Center. The Corners Store was owned by Horace Cole at the time. The rent was $33.75/quarter. Additional costs included coal and insurance. Type The nature or genre of the resource Book Format The file format, physical medium, or dimensions of the resource 7.5 in x 17 in x 1 in Creator An entity primarily responsible for making the resource C. K Brewster Date A point or period of time associated with an event in the lifecycle of the resource 1885-1886 Publisher An entity responsible for making the resource available Unknown Date Available Date (often a range) that the resource became or will become available. 2018-11-05 Is Part Of A related resource in which the described resource is physically or logically included. Box 30 on shelf, too big for box Medium The material or physical carrier of the resource. Paper Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - Worthington Corners Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db - item created 11/05/2018 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/d14026d9d13b538f0eaab7345d6732a4.tif 2772e41d6ac5775e5bebec91e8f3d475 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/1494c8db3010c26247128ce5c516a725.tif 0a92316561c969573beab666db9c6762 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/981c350fe0ab2f426d4b9c1c54ec416b.tif 2573fdcc1170f3bc2a76f60e04909b2e Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-071 Title A name given to the resource Ledger: 1883-1886, C.K. Brewster store, Worthington Center Subject The topic of the resource Businesses and Stores Description An account of the resource Ledger Book for the Center Store, operated by C.K. Brewster from 1883 through 1886. C.K. Brewster also operated a general store in Worthington Corners. The last page of the ledger has other interesting information about the water supply in Worthington Center as well as the arrival of the first telephone. Ledgers are organized by account. Under each account, there is a chronological list of the account’s debits and credits for said period of time. The front of the ledger contains an alphabetical index of accounts and the corresponding page number. 554 of the 610 pages in the l;edger have been used. The term 'sund' appears most frequently in the lists of purchases and refers to unspecified sundries. The book is cloth bound with leather edges, and is special-made for this purpose. The word "Ledger" is on the spine. Type The nature or genre of the resource Book Format The file format, physical medium, or dimensions of the resource 9.25 in x 13.25 in x 1.5 in, 605 pp. Creator An entity primarily responsible for making the resource C. K. Brewster Date A point or period of time associated with an event in the lifecycle of the resource 1883-1886 Publisher An entity responsible for making the resource available Unknown Date Available Date (often a range) that the resource became or will become available. 2018-11-12 Is Part Of A related resource in which the described resource is physically or logically included. Box 30, on shelf (too large for box) Medium The material or physical carrier of the resource. Paper Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - Worthington Center Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db, created item 11/12/2018 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/2ffe66278c0fc8a5fddccc8c983f3def.pdf 8c05a1023007462e1ca08f3f9319c694 PDF Text Text Welothinaton C o k Book W h e n you i n a h a r r y to baking go. A n d a l l y o n r thoughte f r o m y o u r head d o f l o w, Jost open me, nod here you'll find Things a l l w r i t t e n to soothe your mind. B u t i f b y c h a n c e y o u d o n ' t wneeeedo Lny it t, ! n o , a friend indeed �CHOICE SELECTIONS TESTED RECEIPTS C O M P I L E D EIY The Womans Benevolent Society WORTHINGTON, MASS. �B A K I N G M E AT S . Beef Sirloin, rare8 minutes for each ➢ound. Beef Sirloin, well done 1 0 to 15 minutes for each pound. Beef Rib or Rhump1 0 to 15 minutes for each pound. Beef Filet• 20 to 25 minutes for each pound. Lamb, well done1 5 minutes for each pound. Mutton, rare 1 0 to 12 minutes for each pound. Pork, well done2 5 to 30 minutes for each pound. Veal, well done 1 8 to 20 minutes for each pound. Braised Meat3 1 i f to 4 hours. Chickens, weighing from 3 to 5 pounds1 to 214. hours. Turkeys. weighing from 9 to 12 pounds3 to 3 g hours. Fish, of average thickness weighing from 6 t o t pound h o u r . TIME FOR B A K I N G . Loaf Bread4 Rolls and Biscuit 1 Graham Cetus3 Gingerbread 2 Sponge Cake 4 Plain Cake 3 Fruit Cake • • " • '2 Cookies 1 Bread Pudding Rice and Tapioca1 Indian Pudding 2 Steamed Pudding . Steamed Brown Bread3 Custards 1 Pir Crust • a b Plum Pudding2 0 0 C 0 5 0 0 • • 5 o . u t to 60 minutes. to 20 minutes. minutes. to 30 minutes. to 60 minutes. to 40 minutes. to 3 hours. to 15 minutes. • ••1 hour. hour. to 3 hours. 1 to 3 hours. hours. to 20 minutes. 30 minutes. to 3 hours. T I M E FOR S U M M E R V E G E TA B L E S . Casszes—Dandeloins Spinach String Beans . . Green Peas Beets Turnips Squash Potatoes Corn Asparagus This applies to young and fresh vegetables. 1X hours. 1 hour. 2 hours. 20 minutes. 1 t o 3 hours. 1 to 3 hours. 1 hour. 1-3 hour. 1-3 hour. 1-3 hour. T I M E FOR W I N T E R V E G E TA B L E S . Squash Potatoes Potatoes, baked Sweet Potatoes Baked Sweet Turnips Beets . . Parsnips Carrots Cabbage 1 hour. X hour. 1 hour. 3 - 4 hour. 1 hour. 2 hours. 3 1-2 hours. I hour 11-2 hou 3 hours. ♦ �BREAD Wheat Bread. Use compressed o r p o t a t o yeast, w a r m milk, salt, one dessert spoonful of sugar, a little soda and bread flour. M i x at night. I n t h e morning mold slightly and put in tins. R a i s e the second time and bake f r o m 40 to 50 minutes. T h e time required for baking depends on the size o f the loaf. O n e quart o f m i l k w i l l make two loaves of bread. MARY TOWER. Vienna Bread Have kitchen a b o u t 7 5 degrees. ( T h i s bread can be set i n the morning and baked in a few hours.) Have flour warm. O n e pint o f cold milk, add one pint o f boiling water, dissolve t w o cakes o f Fleischmann's yeast i n h a l f cup o f water, add flour little b y little t o the liquid. also the yeast while the mixture is fluid. A d d about t w o and one-half quarts o f f l o u r, o r enough to make it firm enough to knead, the softer you can work with i t the better. Knead hard twenty minutes. P l a c e in large buttered bowl and butter top of bread to keep the skin from hardening. C o v e r and keep at 75 degrees temperature for three hours. M a k e out into loaves or rolls, let rise one-half hour, or a little more. B a k e i n h o t oven about 2 5 minutes. Take out and wipe all over in milk and cool by an open window. I think i t is perhaps nicer if you use less yeast and let i t rise a longer time. F L O R E N C E DAY STEVENSON. �6 COOK BOOK COOK BOOK 7 B r o w n Bread T w o cups graham flour, one cup meal, one cup pastry flour, one-fourth cup sugar, one-half cup molasses, o n e teaspoonful soda, t w o and one-half cups warm water. M i x dry ingredients, add molasses a n d w a t e r ( m i x e d w i t h soda). Stir a l l w e l l a n d steam t w o hours i n covered tin, then remove cover and bake five minutes. MRS. FRANKLIN H . BURR. Farmer's B r o w n Bread Three c u p s r y e meal, one cup corn meal, one cup molasses, one teaspoonful salt, one and one-half yeast cake, small teaspoon soda; wet up w i t h w a t e r. H a v e i t t h i n enough t o r u n smooth i n the baking dish. I f too hard i t will be d r y. P u t i n a cold oven, l e t rise as the oven heats. M R S . DWIGHT PRENTICE. Steamed Brown Bread One cup sour milk, one cup sweet milk, one cup w a r m w a t e r, o n e teaspoonful soda, one teaspoonful salt, one cup sugar o r molasses, three cups corn meal, three c u p s f l u x . Steam three hours. N E L L I E T Buttermilk B r o w n Bread One-half cup molasses, t w o c u p s b u t t e r milk, three cups graham flour, one heaping tea:spoonful soda, one egg, one cup raisins. onefourth teaspoonful salt. M i x and put in greased two-quart p a i l a n d steam o r boil t w o hours. Do n o t l e t t h e w a t e r stop boiling u n t i l t h e bread is taken out. R e m o v e the cover of pall and set the pail in oven for five minutes to dry top of bread. T h i s can be served as a pudding with any nice sauce. MRS. C. 0 . WILLIAMS. Whole Wheat Bread One cup of boiling water, one cup o f milk, one level teaspoonful o f salt, t w o tablespoonfuls of sugar, three cups of flour, yeast. M a k e a batter of these ingredients, let rise. A d d two cups more of flour. L e t rise in tins and bake. Add nuts and raisins if you like. MYRA J. STEVENS. Nut Bread One egg beaten, one and one-half cups o f sweet milk, three cups o f flour, one scant cup of sugar, four rounding teaspoonfuls of baking powder, one teaspoonful o f salt. S i f t d r y ingredients and add to milk and egg. O n e cup of ground walnuts. L e t rise t h i r t y minutes i n tins and bake one hour i n slow oven. F i n e for sandwiches. M Y R A J. STEVENS. Bran Bread One cup molasses, t w o and one-half cups sweet milk, two teaspoonfuls soda, t w o t e a spoonfuls salt, two cups bread flour, four cups bran. B a k e one and one-half hours. I n moderate oven one-half hour—then finish in hotter oven. M a k e s two loaves. B e sure and have fresh bran. M R S . ERNEST THAYER. �f. 8 I COOK BOOK Oatmeal Bread Two cups oatmeal, two cups boiling water poured over it, let stand until nearly cool, add salt, one-half cup yeast, one-half cup molasses or sugar, five cups wheat flour. MRS. C. C. KNAPP. 'f Graham Bread l t L One quart graham flour, one cup wheat flour, one pine sour milk, two-thirds cup molasses, one small tablespoonful soda, little salt, one egg. Bake slow one hour; makes two MRS. HARRY TINKER. loaves. r t Graham Bread Two cups graham flour, one cup wheat flour, one-half cup sugar, a little salt, one cup milk, one cup water, two teaspoonfuls baking ·_MRS. H. M. THAYER. ~powder,_ . f Graham Bread One pint graham and one pint of wheat flour, one pint sour milk, one-half cup molasses, one teaspoonful soda, one teaspoonful salt, one-half cup sugar. This is easy to make MRS. C. PRESTON GEER. and is very nice. ROLLS Parker House Rolls Two cups scalded milk, two to four table·spoonsful butter, two tablespoonsful sugar, one and one-half teaspoonfuls salt, one yeast cake in one-fourth cup lukewarm water. Add sugar, butter and salt to the milk, when lukewarm, add softened yeast and three cups flour. Beat thoroughly, cover. Let rise to double its bulk. Cut down, add more flour and knead. Let rise again, knead roll to one-third inch thickness, shape with a biscuit cutter and with handle of knife make crease in center of each. Brush one-half with melted butter; fold and press. Place in buttered pan. Let rise until very light. Bake in a hot oven twelve to fifteen MRs: J. E. BuRR. minutes. Rolls I l f I. I l t t ' One pint milk (scalded), one-half yeast cake, one-half cup warm water, six cups flour, two tablespoonfu ls sugar, two tablespoonfu ls melted butter, one teaspoonful salt. Make a batter of the milk and half the flour. Add the yeast cake softened in the warm water. Let it rise in a warm place until light. Then stir in . the butter, sugar, salt and the rest of the flour. Knead it very thoroughly and raise as before. When light turn it on a board and knead again. Roll it out half an inch thick. Spread with melted butter, cut with a round cutter, fold �10 COOKBOOK 1 1 COOK BOOK Strawberry Short Cake. together and place close together in a oan. L e t them r i s e u n t i l v e r y light. B a k e i n a very quick oven. M R S . P. A . SKELTON. Cinnamon Rolls Make a sponge of one pint of milk which has been scalded and cooled and one yeast cake and flour to make a batter. W h e n light add three well-beaten eggs, one-half cup melted butter, one-half cup sugar, one teaspoonful salt. When light r o l l o u t , spread w i t h melted butter, sprinkle with cinnamon and currants, roll like jelly cake and then cut into biscuit. Bake when light. M A Y G. PORTER. Bran Rolls One q u a r t bran, one pint flour, one pint milk, twelve tablespoonfuls molasses, one teaspoonful salt, one teaspoonful soda, one egg. This makes about fifteen rolls to be baked in gem irons. M R S . H . L. TOWER. Mr. Brewer's Kentucky Beaten Biscuits Sift a teaspoonful of salt with one pint of wheat flour twice. W o r k into this thoroughly a rounded tablespoonful of lard. Moisten with sweet milk until i t is the consistency of bread dough. T h e n beat flat with a mallet. K e e p folding and beating until i t c a n b e broken clean, not pulled apart. R o l l out about half r. an inch thick, cut with a small biscuit cuttek. Prick each biscuit twice w i t h a sharp f o r Bake i n a moderate even oven u n t i l done, which ought to be in about twenty M RS.minutes. ALBRO. One quart flour, one heaping tablespoonful shortening, two teaspoonfuls of baking powder, a pinch of salt, milk enough t o make a soft dough, just thick enough to roll. D o not knead. Bake in dripping pan, or make in biscuits. Hull two quarts o f berries, put i n sugar sufficient to sweeten and let stand a while before putting in cake. MRS. HORACE L. BARTLETT. Cream Tartar Biscuit To one quart sifted flour add one scant teaspoonful salt, t w o heaping teaspoonfuls cream tartar, one teaspoonful soda, and sift again three times; add one tablespoonful shortening—lard o r butter—mix soft with sweet milk and bake in gem pans in a quick oven. Do not mould. F L O R E N C E A. SAMPSON. Baking Powder Biscuit One quart of flour, two heaping teaspoonfuls of baking powder, two tablespoonsfuls of butter or thick cream, one teaspoonful salt, one pint milk. T h e secret of good biscuit lies, first in mixing them as soft as you can and roll them; second, in doing i t quickly •and then baking in hot oven. M R S . FRANK BRADLEY. Corn Cake One egg, one cup sugar, two tablespoonfuls of butter or sour cream, one cup of sour milk. two cups flour, one cup of meal, one teaspoonful soda and salt. A N N A A. COLE. �12 13 COOK BOOK COOKBOOK Corn Cake flour, two teaspoonfuls baking powder, salt. This mixture will make one dozen muffins. EDITH BREWSTER. One cup flour, one-half cup corn meal, onefourth cup sugar, one-half teaspoonful salt, one and one-half teaspoonfuls baking powder, one cup milk, one egg, one tablespoonful butter. M i x dry ingredients, beat the egg and add milk; beat into dry ingredients. L a s t of all add butter and whip well into the batter. Bake in shallow pan, o r gem pans for tbout twenty minutes. M R S . C. A. KILBOURN. English Muffins One pint sweet milk, one-half saltspoonful salt, one tablespoonful o f melted butter, one egg, one and one-half teaspoonfuls baking powder, flour. I n t o the milk and salt stir gradually enough flour to make the batter stiff enough to drop from the spoon. A f t e r the batter is thoroughly beaten up add the melted butter and one well-beaten egg and the baking powder and beat. H a v e the muffin rings well greased and thoroughly hot. P u t one tablespoonful to each ring. Bake on griddle, when nicely brown on one side turn over. A b o u t ten minutes will cook them. M R S . WILLIAM G. RICE. Wheat Muffins One cup o f sugar, one-half cup of butter, two eggs, one teaspoonful salt. one pint sweet milk, flour enough to make stiff batter as for cake, three teaspoonfuls baking powder. Mits. B. R. GREEN. Wheat Muffins One-half cup sugar, butter one-half size of egg, two eggs, one-half cup milk, two cups Bran Gems Two cups Educator wheat bran, one cup whole wheat, one-half cup molasses, one and one-half cup milk, one teaspoonful soda, salt. Bake one-half hour. • EDITH G. BREWSTER. Oatmeal Gems One cup oatmeal or rolled oats soaked over night in one cup sour milk. A d d three tablespoonfuls sugar, small piece of butter, salt, one egg, three-fourths teaspoonful soda, flour t o make soft batter. Bake in gem pans half an hour. L . C. BATES. Apple Johnny Cake Two cups corn meal, two cups sweet milk, one cup flour, one cup sugar, one quart chopped sour apples, teaspoonful saleratus, salt. Spread thin on tin and bake half an hour. LOUISE C. BATES. Graham Gems One pint buttermilk or sour milk, one teaspoonful soda, one-half teaspoonful salt, onehalf cup sugar, graham flour enough to make a rather thick batter. D r o p in hot gem irons and bake in quick oven. MRS. W. M. SHAW. • Rye Breakfast Cakes Two cups rye meal, one-half cup molasses, one and one-half cups sweet milk, one tea- �14 COOK BOOK COOK BOOK spoonful soda, a little salt. B a k e •at once in hot gem pans. M a k e s 12 and are very nice. N. A. BATES. Breakfast Puffs One cup sweet milk, one-half cup sugar, two cups flour, one egg, tablespoonful melted butter, one teaspoonful soda in a little milk, two teaspoonfuls cream tartar. Sprinkle sugar and cinnamon on top before baking. MRS. H. M. PEASE. Plain Muffins One egg well beaten, a tablespoonful of butter and a tablespoonful o f sugar with a teaspoonful of salt; beat all until very light. One cup of milk, two and one-half cups sifted flour and three teaspoonfuls of baking powder. Drop on well greased patty pans and bake twenty minutes in a rather quick oven. MRS. J. E. HART. • Kentucky Corn Pone Sift corn meal in a bowl, salt, add enough milk to make a thin batter ; let i t stand long enough t o thicken sufficiently t o spread on a baking pan without running, drop in pointed shaped cakes and bake in a quick oven. A teai spoonful o f baking powder can be stirred n first before spreading, but a genuine Southern pone is made light by vigorous beating. MRS. ALBRO. 15 .1 Sally Lunn One-half cup sugar, three tablespoonfuls melted butter, one egg, one pint flour, one cup sweet milk, three teaspoonfuls baking powder; bake in a quick oven. MRS. WALTER A. SMITH. Rice Griddle Cakes Two cupfuls of cold boiled rice, one pint of flour, one teaspoonful of sugar, two teaspoonfuls baking powder, one egg with white beaten separately. B a k e on griddle nicely brown ; serve with maple syrup. L B . A. F. AMES. Waffles Four cups flour, four eggs, four cups milk. one-half teaspoonful salt, one tablespoonful melted butter. B a k e until well done. MRS. C. C. KNAFF. Two beaten eggs, one cup sour cream, one cup sour milk, one spoonful o f soda, salt, flour enough t o make a batter as thick as cream. T h e iron must b e h o t a n d w e l l greased. Bake in loaf or gem pans. ANNA COLE. 10/ Popovers One cup milk, one cup flour, three eggs well beaten. B a k e in moderateMoven 30 to 40 minutes. RS.ALFRED CH API N• ,Pullet or Hot Bread. One egg, two tablespoonfuls of melted butter, one tablespoonful of sugar, two teaspoonfuls of baking powder, one cup of sweet milk, two cups of flour. M R S . C. B. BROOKS. Pop-Overs �SANDWICHES Bread f o r sandwiches should b e a t least one day old. U s e white, graham o r b r o w n bread. C u t the bread as thin as possible and have the butter soft enough n o t t o tear the bread. Remove the crusts and cut i n squares or triangles. Fillings Chicken—Cold b o i l e d c h i c k e n m a y b e sliced thin and sprinkled with pepper and salt, or cold chicken m a y be chopped and mixed with mayonnaise. Cheese—Stir grated cheese i n t o m a y o n naise. Walnut Sandwiches These are best made of graham bread. Slice the bread (either white or graham) v e r y thin and trim off the crust. S p r e a d very fine onehalf pound of English walnut meats and add enough mayonnaise dressing to make a paste. Olives may be served with them. Cheese Mix equal p a r t s o f cream cheese a n d chopped walnut meats with French dressing. Cucumber Chop medium-sized cucumbers rather fine, add a little salt, drain and m i x w i t h mayonnaise. �18 c o o s BOOK Lettuce Sliced l e t t u c e and m i x w i t h mayonnaise. Nut SOUPS Soup Stock P e a n u t s o r w a l n u t s c h o p p e d v e r y fine a r e an a d d i t i o n t o a l m o s t a n y sandwiches. T h e chopped n u t s m a y b e m i x e d w i t h F r e n c h dressing o r mayonnaise. Bean Use c o l d b a k e d beans, spread w i t h a little m u s t a r d a n d seasoned w i t h s a l t a n d pepper t o taste. Chop dressing. h a r d - b o i l e d E g g eggs, m i x w i t h F r e n c h Ham C h o p h a m v e r y f i n e a n d season w i t h mustard, m a k e i n t o a paste w i t h melted b u t t e Sardine M a s h s a r d i n e s w i t h s a l t , c a y e n n e a n d lemon juice. To n g u e T h i n slices o f b o i l e d t o n g u e a n d spread w i t h mustard. Club Sandwiches n On a slice o f bread p u t a lettuce leaf, next slices o f t h i n c r i s p b a c o n , n e x t slices o f chickeand a n d m a y o n n a i s e , c o v e r w i t h s l i c e o f bread toast l i g h t l y o n e i t h e r side. Put i n a large k e t t l e a n y bones f r o m r o a s t meats a n d f o w l , b o n e s a n d t r i m m i n g s f r o m steaks, cover w i t h w a r m w a t e r a n d l e t s i m m e r on t h e b a c k o f t h e r a n g e f o r h o u r s u n t i l t h e meat s l i p s f r o m t h e b o n e , t h e n a d d o n e o r two onions, c a r r o t a n d s m a l l q u a n t i t y o f t o mato. C o o k together f o r a n h o u r, t h e n s t r a i n off the l i q u i d a n d s e t aside t o c o o l . T h e f a t w ill f o r m a cake o n t o p a n d c a n b e e a s i l y r e moved when ready f o r use. B . A . F. AMES. Chicken Soup Boil t h e carcass o f a b o i l e d o r r o a s t e d chicken u n t i l t h e m e a t w i l l d r o p f r o m t h e bones. S t r a i n o f f the l i q u i d and chop t h e m e a t very fine, a d d t o t h e b r o t h , t h i c k e n s l i g h t l y with f l o u r and a d d a l u m p o f b u t t e r, a g i l l o f cream o r r i c h m i l k , s a l t , p e p p e r a n d a l i t t l e onion juice. B . A . F. AMES. Good O l d I r i s h S t e w Ta k e p o r k o r b e e f b o n e , c o v e r w i t h c o l d water, and b o i l f o u r hours. S a l t t h e m e a t b e fore vegetables are added. A d d f o u r onions c u t in s m a l l pieces, b o i l t w o h o u r s ; s i x p a r s n i p s , four carrots, one small t u r n i p a n d m i l k p a n o f potatoes. C u t s a m e a s o n i o n s a n d b o i l o n e hour, o r u n t i l done. T a k e o u t t h e meat, l e a v ing vegetables to be thickened w i t h three tablespoonsful o f flour made s m o o t h i n c o l d w a t e r. �COOK BOOK COOKBOOK T r y i t n o w a n d b e s u r e i t i s seasoned well. Have r e a d y a p l a t t e r covered w i t h toasted bread ( I u s e s t a l e b i t s a n d e n d pieces) a n d p o u r t h i s s t e w o v e r it. I t is delicious. L e a v e o u t a n y vegetable that is not palatable to members o f y o u r f a m i l y. T h i s w i l l s e r v e t e n persons. N . A . BATES. Onion Soup Cut salt pork into small squares and f r y with five or six sliced onions. H e a t one quart of m i l k a n d w h e n t h e o n i o n s a r e n i c e l y browned add p o r k a n d onion t o t h e m i l k . Thicken w i t h one tablespoonful o f flour a n d season to taste. M R S . WILLARD. Bran S o u p Tomato Bisque A d d one-half dozen cloves to the bran while cooking. A f t e r p u t t i n g t h r o u g h t h e colander and j u s t b e f o r e t a k i n g o f f the stove add one o r t w o tablespoonsful o f cream t o blend it, and as i t i s p u t i n the dish add small t h i n slices of lemon cut in "points." N . S. HANCOCK. Three pints of milk boiled in double boiler, one can of tomato soup, condensed; add tomato to h o t m i l k j u s t before serving. To m a t o should be heated, antrone tablespoonful of flour improves the soup. M R S . D. T. CLARK. 20 1 Cabbage Soup One cup chopped cabbage, boil twenty minutes, and add one quart of new milk, salt and pepper to taste. H e a t to a boiling__ point and serve with crackers. M R S . W. M . SHAW. Vegetable Soup This s o u p m a y b e made entirely o f "left overs." S t o c k i n w h i c h y o u r meat was boiled,f the l i q u o r f r o m y o u r t o m a t o sauce, a b i t o egeonion, potato and turnip f r o m your dinner v er tables. L e t these ingredients simmer togeththe for some t i m e ; t h e longer i t i s more delicate becomes the flavor. MRS. WILLARD. To m a t o Bisque O n e - h a l f c a n t o m a t o e s , t w o teaspoonfuls sugar, o n eslice - f o u ronion, t h teaspoonful soda, one quart m i l k , one f o u r tablespoonfuls flour, salt, pepper, b u t t e r. S c a l d m i l k w i t h onion in double b o i l e r a n d , thicken w i t h f l o u r. C o o k utes. t w e n t y minutes, s t i r r i n g often. C o o k tomatoes w i t h s u g a r a n d seasoning- f o r fifteen min sieve. Add p i n c h o f soda a n d r u b t h r o u g h Combine t h e t w o m i x t u r e s and serve. MRS. WALTER A. SW-Tia. 2 , i 1 Tomato Soup One pint of hot water ( o r soup stock), one tablespoonful of sugar, one teaspoonful of salt, one tablespoonful of butter, one tablespoonful of chopped onion, one tablespoonful of parsley, one tablespoonful o f corn starch, one can o f tomatoes. P u t t h e butter i n a small saucepan and when hot add the chopped onion and parsley; cook five minutes. A f t e r cooking the tomatoes with the sugar, salt and soup stock, add four cloves, a pinch o f black pepper and add the butter and onions, and just before removing from the stove add t h e corn starch. Strain through a fine sieve before serving. Mits. A. C. STEVENS. �22 C O O K COOKBOOK BOOK 2 3 is nearly done and remove from fire as soon as corn is cooked. M R s . H. G. ELY. Fish Chowder Four pounds cod or haddock, six cups potatoes cut i n one-fourth inch slices, one sliced onion, one and one-half inch cube fat salt pork, one tablespoonful salt, one-eighth tablespoonful pepper, three tablespoonfuls butter, four cups scalded milk crackers. C u t fish in small pieces and set aside. P u t head, tail and backbone broken in pieces in stew pan. add two cups cold water and bring slowly to boiling point; cook twenty minutes. C u t pork in small pieces and try out; add onion and fry five minutes, strain fat into stewpan. Parboil potatoes five minutes in boiling water to cover, drain, add potatoes to fat, add two cups boiling water and cook five 'minutes. A d d liquor drained from bones, then add fish, cover and simmer. ten minutes. A d d salt, pepper, scalded milk, butter and crackers. M R S . F. H. BURR. Clam Soup Twenty-five clams chopped fine, put over the fire the liquor that was drained and one cup water, add the chopped clams and boil onehalf hour, season to taste with pepper and salt, also small piece butter; boil up again, add a quart of boiling milk. S t i r in tablespoonful of flour mixed with cold milk or two crackers rolledfine. J E N N I E DODGE. Clam Chowder Two quarts of clams chopped fine, one-half pound salt pork, chop fine one quart tomatoes, a few potatoes, chop up some, put some water with the liquor, pepper, boil three to four hours slowly. M R S . ZARR.,, Tomato Soup Fish Chowder Fry small pieces pork in a kettle, then add layers of fish, sliced potato and thick crackers. Cover with milk and season with pepper, salt, onion juice and butter. C o o k slowly until potato is soft, but do not stir. C o d or halibut can be used. H E L E N B. FOGG. Green Corn Chowder One-fourth pound salt pork cut into dice and. slightly browned in deep iron kettle; four onions sliced and boiled one hour in two quails water ; four potatoes cut in dice to keep their form, two quarts corn after it is cut from cob. one quart milk. P u t in the corn when the rest One quart cooked tomato, one pint water, boil and add a pinch of soda, one pint milk, butter, salt and pepper. Thicken with cracker crumbs if desired. M R S . H. G. ELY. Black Bean Soup Soak one pint of black beans over night. I n the morning pour off the water and put them on to boil in two quarts of cold water. I n t o this put an onion that has been sliced and fried in one tablespoonful o f butter. Simmer five hours, adding a half cup of cold water from time to time. R u b the beans through a strainer and put the soup on to boil again, adding salt, pepper, both �24 C O O K BOOR red at l black, to taste, and a pinch of mustard. Thick& with a tablespoonful of flour and one of butter which have been cooked together. Dice two hard boiled eggs and put them i n soup when ready to serve. Place two slices of lemon on each plate. Serve with croutons. This makes two quarts. K A T H A R I N E McD. RICE.. FISH Brook Trout Clean, wash and dry the fish, roll in meal and fry quickly in hot pork fat with heads on, or lard and butter. Ta k e up the instant they are 'done brown, and season with salt. MRS. ANNA A. COLE. Baked Bluefish Clean the fish and stuff with stale bread crumbs seasoned with salt, pepper and sage and a liberal amount of butter. S e w up the fish, place in a dripping pan with bits of salt pork over it. B a k e in a good oven. W h e n done place on a hot platter. A d d to the contents of the baking pan a little h o t water, thicken with flour and serve in a gravy boat with the fish. B . A. F. AMES. Boiled Halibut Take a thick piece of halibut, tie in a cloth unless your fish kettle has a grate, place i n boiling salted water and simmer u n t i l t h e flakes separate easily. Serve with egg sauce. Next day—Line a buttered mould w i t h slices of hard-boiled eggs, fill w i t h layers o f flaked fish, alternate with bread crumbs, season with salt, pepper and flakes of butter. S e t the mould in a kettle of boiling water and steam till heated through. Serve with Hollandaise sauce. �26 C O O K BOOK COOKBOOK 2 7 Fresh Salmon Fried Maitre d'Hotel Potatoes Cut the slices three-quarters of an inch thick, dip in corn meal, salt and fry a light brown. T h i s mode answers for all fish cut into steaks. Wash, pare and cut potatoes in one-half inch cubes. There should be two cups. Soak fifteen minutes in cold water, drain and cook in boiling salted water to cover, until soft. Again drain and pour over them maitre d' hotel butter. Planked Fish Procure a hardwood plank half an inch thick; when wanted for use heat it thoroughly. Split the fish down the back, remove the head but not the tail; clean, wash and wipe it thoroughly; dust with salt and pepper; brush with butter; and place it skin side down on the hot plank; put it at once to "plank." Have ready, boiled and mashed, four good-sized potatoes; add to them half a cupful o f hot milk and a palatable seasoning of salt and pepper. I n half an hour remove the fish from the oven and garnish the edge of the plank with the mashed potatoes. P u t i t back in the oven and cook until the potatoes are browned. Brush the fish with melted butter, squeeze over it the juice of a lemon, garnish with parsley and send it to the table. M R S . C. C. KNAPP. Maitre d'Hotel Butter Cream one-fourth cup butter and add onehalf teaspoonful salt, one-eighth teaspoonful pepper a n d one-half tablespoonful finely chopped parsley. Then add very slowly threefourths tablespoonful lemon juice. MRS. MAGARGAL. Smoked Halibut Cut a pound of smoked halibut into small pieces, place in a sauce pan and pour over it boiling water; let simmer for a few minutes then drain, return to the saucepan, add one pint of rich milk, a lump of butter, two tablespoonfuls flour and let it boil until flour is cooked, then add four hard boiled eggs cut in slices. Serve hot. Baked Mackerel with Maitre d'Hotel Potatoes Split, clean and remove head and tail from a medium-sized mackerel. P u t in a buttered dripping pan, sprinkle with salt and pepper, dot over with two tablespoonfuls butter, and pour over two-thirds cup milk. B a k e twenty-five minutes in a hot oven, basting five times during the baking with liquor in pan. Remo ve to hot platter, surround with maitre d' hotel potatoes and garnish with parsley or cress. Codfish on Toast A Take two cups of boiled flaked codfish and put in spider with two tablespoonfuls of butter, one-half cup of rich milk or thin cream, one-half cup of cracker crumbs and one teaspoonful of flour, a dash of pepper and one-half teaspoonful of salt and one egg beaten light. D o not cook over too hot a fire or it will scorch, but simmer �28 COOK BOOK for five minutes, stirring lightly from t i m e o time to serve on toasted bread. F i n e for supper. M R S . C. PRESTON GEER. Salmon Cakes One can of salmon chopped fine, one cupful of milk, one egg, pepper and salt to season and bread crumbs to thicken. F o r m into flat, round cakes and fry in batter. MRS. HATTIE C. HIGGINS. Salmon Cutlets One can salmon, picked over and freed from skin and bone and oil, one cup of thick white sauce, seasoning, egg and bread crumbs, three sticks macaroni, one tablespoonful lemon. Have a thick white sauce made with two tablespoonfuls butter, two tablesponfuls flour and one cup milk. Mix the salmon and lemon juice with this. Tu r n on plate to cool, divide into twelve portions, shape like cutlets, egg and crumb each one and insert a two-inch stick of macaroni to imitate the bone. Fry in deep fat. M R S . MAGARGAL. A Nice Way to Prepare Salmon Prepare thin slices of toast, and butter On these spread the canned salmon, after heatinge and seasoning with salt and pepper. Place °tia pint o f milk over the fire and when hot a ddur little butter and thicken with a little flour. P o this over the salmon and toast, and serve. MRS. W. M. SHAW. Cream Salmon One can salmon minced fine. 11'ith this mix lightly one and one-half pints bread crumbs. COOKBOOK 2 9 Make a sauce by one pint milk thickened with No tablespoonfuls o f corn starch, one tablespoonful butter, pepper and salt to taste; pour over fish and mix lightly. Bake twenty minutes in hot oven. M R S . EUGENE L. BARTLETT. Salmon Loaf One can salmon, four eggs, four tablespoonfuls melted butter, one-half cup line bread crumbs, salt and red pepper. Beat the eggs very light, add a little salt and pepper, then the bread crumbs and melted butter, then the salmon, made fine. Steam one hour in a buttered mold. Sauce for Salmon Loaf One-half cup butter, two yolks, juice of one lemon. M i x these in a double boiler and add one cup of boiling water. Cook until smooth. R. B. DICKSON. Canned Salmon Prepare thin slices of toast, butter, and on these spread the salmon after heating and seasoning with salt and pepper. Place a pint of milk over the fire and when hot thicken it with flour and add butter. Pour this over the salmon and serve. M R S . W. M. SnAw. Codfish Balls Two pints of raw potatoes peeled and cut in small pieces, one pint of picked-up salt codfish. Boil together until the potato is cooked—about twenty minutes. Throw into a colander to drain, return to the kettle, add a piece of butter size of �30 C O O K BOOK an egg and one beaten egg, a dash of red pepper. With floured hands make into balls and brown in smoking hot fat. B . A. F. AMES. Oysters a la Creme Twenty-five oysters, drained, two tablespoonfuls butter, one-half pint cream, saltspoonful of salt, saltspoonful of pepper, a little nutmeg, two dessertspoonfuls cracker crumbs. P u t butter, salt, pepper, cream, etc., in dish and when it boils sift in cracker crumbs, then add oysters and cook two minutes. Serve on toast. JOSEPHINE HEWITT. Panned Oysters Into a stewpan put one tablespoonful butter, and when it melts add one tablespoonful flour. Stir until smooth, and add one-half pint oyster juice. W h e n this has thickened t o the consistency of cream, add eighteen or twenty oysters. salt and pepper to taste. W h e n the gills ruffle, the oysters are cooked. Serve on toast. MRS.HORACE F. BARTLETT. Scalloped Oysters Butter an oval dish, put in a layer of oysters, little salt, pepper and butter, then a layer of cracker crumbs (rolled), pour over this a few tablespoonfuls o f milk, just enough to moisten cracker crumbs. T h e n a layer of oysters with salt, pepper and butter. S o on until dish is full. Before putting into oven pour milk over top. MRS. C. F. BURR. Canned salmon may be used in place of oysters if so desired. COOK BOOK 31 Macaroni and Oysters One quart of oysters, one quart of macaroni, season and prepare same as for scalloping oysters. Sprinkle cracker crumbs on top and moisten with milk or cream. Bake in slow oven. MRS. G. D. CAPEN. Macaroni and Oysters Break macaroni into small pieces, put into boiling salted water and cook until tender. B u t ter a baking dish, into it put a layer of macaroni, then a layer of oysters with bits of butter and salt and pepper, then another layer of macaroni, and so on until the dish is full. O v e r the top place a layer of cracker crumbs and moisten thoroughly with milk. Bake in a hot oven. MRS. G. D. CAPEN. Oyster Stew Boil one cup strained oyster liquor and onehalf cup of water, skim, add half a teaspoonful of salt, half saltspoonful of pepper, one tablespoonful of butter and one tablespoonful rolled crackers. When it begins to boil add one quart of oysters. B o i l one minute. P u t half a cup of cream or cold milk into a tureen and pour the boiling stew over it. N I I N N I E KNAPP. Scalloped Oysters One quart oysters carefully drained; butter a deep dish, cover bottom with cracker crumbs, season with salt, pepper and bits of butter; then a layer of oysters are used. P u t cracker crumbs on top with bits of butter, moisten with milk or cream. Bake, covered, one-half hour, and then uncovered one-half hour. Y o u can use canned salmon in place of oysters. �32 C O O K BOOK Pigs in Blanket Season large oysters, salt and pepper; cut and slice fat English bacon into very thin slices, wrap an oyster in each slice and fasten with .a toothpick. Heat a frying pan and put in little pigs, long enough to crisp bacon. Place on slices of toast and serve immediately. D o not remove toothpicks. T h e pan must be very hot before the little pigs are put' in. Great care must be taken that they do not burn. MRS. C. F. BURR. Little Pigs in Blankets • One-half pound of bacon, sliced thin. Lay on ice for one-half hour. Then f r y in a hot spider for a short time, turning often. Remove and lay on ice to chill. Ta k e large, plump oysters and wrap a piece of chilled baton around the oyster and pin together with a toothpick. P r y in the hot fat from which the bacon was taken, and cook only until the edge of the oyster is curled. MRS. SIDNEY HEWITT. Favorite Tomatoes Pun round tomatoes i n halves, place in a dripping pan. Mince finely green peppers and sprinkle over the cut surface, season with salt., Pepper and lumps of butter. Place in a goo i oven for fifteen minutes. D r a w from the oven, Rour over a small quantity of cream, return t o the oven until hot. N i c e to serve with fish. MEATS AND THEIR RELISHES Roast beef—grated horseradish. Roast pork—apple sauce. Roast veal—Tomato or mushroom sauce. Roast mutton—currant jelly. Boiled mutton—caper sauce. Boiled chicken—bread sauce. Roast lamb—mint sauce. Roast turkey—cranberry sauce. Boiled turkey—oyster sauce. Boiled bluefish—white cream sauce. Compote of pigeons—mushroom sauce. Fresh salmon—green peas, cream sauce. Roast goose—apple sauce. Venison or wild duck—black currant jelly. Roast Turkey Select a young turkey, pinfeather and singe, remove the crop and wind pipe, push back the skin and cut off the neck. Wa s h well, remove the lungs and kidneys, dry and fill the cavity with dressing, for which take the inside of a large loaf of stale bread, crumb fine and season with pepper, salt and sage, add lumps of butter to moisten. -Sew up, put a spoonful of dressing in the skin of neck to keep breast moist, tie up. F o l d the wings behind the back and tie the legs securely in place. Place in pan with a little hot water and bake in steady oven; baste often and r n , b r o w n evenly. A l l o w three or four hours forto afifteenpound turkey. B o i l the giblets and chop to add to the gravy. Serve with cranberry sauce. B. A. P. AMEs. �34 C O O K BOOK Chicken Pie Clean the fowl and cut in pieces as for serving. P u t in a stewpan with hot water, salt and pepper. W h e n it comes to a boil, skim and set back where it will simmer until tender. P u t the meat after removing i t from the bones into a pudding dish or small dripping pan, and with it about a third of the water in which the fowl was boiled, setting the remainder away to cool. Make a crust, using one quart of flour, four teaspoonfuls baking powder, a little salt and a scant pint of sweet cream. R o l l out a covering of crust a little larger than the top of the dish and about one-fourth of an inch thick; cover the pie with this, turning the edges into the dish. R o l l the remainder of the crust the same as before, and with a thimble or something as small cut out little pieces all over it, putting this perforated piece over the first crust, turning and slightly rolling the edges up. C u t a vent in the center of the cover and keep it open. B a k e in a quick oven. For the gravy, put two tablespoonfuls of butter into a frying pan and when hot add two tablespoonfuls of flour. S t i r until smooth, and stir into this the water in which the chicken was boiled. Cook ten minutes. MARTHA C. HUMPHREY. Chicken Pie Cut up chickens as for stew. Cook until very tender. Place in a pan, seasoning with salt, pepper, butter and a little of the thickened gravy of the chicken. Bake until crust is done, and serve with gravy. N E L L I E M. STONE. COOK BOOK 35 Crust Two quarts of flour, six teaspoonfuls of baking powder. S i f t together. B u b into the above one cup of shortening. Moisten with one cup sweet cream and enough sweet milk to roll out. NELLIE M. STONE. Maryland Panned Chicken Select a chicken weighing four or five pounds, or two chickens weighing two or two and onehalf pounds. C u t as for fricassee; lay aside the heart, liver, gizzard and neck. Wa s h the feet, cover with boiling water four minutes, then peel off skin, nails and all, just like a glove. A d d feet to the other pieces laid aside, cover with one quart cold water, a little salt and pepper and boil for gravy. U s e from this to baste the chicken, but fill up again. Arrange the chicken in an iron roasting pan ( a double roaster is most convenient), dredge flour lightly over it, and pepper. To one cup boiling water add one rounding teaspoonful salt and one tablespoonful butter. When melted, pour over the chicken in the pan. Arrange six slices of salt pork, cut thin, each about two inches square, here and there over all. Cover and cook in oven until tender. Uncover in three-quarters of an hour, baste or turn to brown evenly ; cook about one and one-half hours. Dish and keep hot while making gravy. Mash the liver, add to strained liquor from boiled pieces, pour over the browned flour and fat in dripping pan and add flour to thicken. MRS. C. 0. WILLIAMS. Fricassee Chicken Cut into pieces one chicken, boil in enough water to cover until tender, adding when half �36 C O O K BOOK COOK BOOK 3 7 done one tablespoonful salt. T a k e out chicken, keep warm, thicken t h e liquid w i t h one tablespoonful each o f f l o u r a n d butter mashed together. B o i l five minutes. MRS. J. M . KNAPP. chop. P u t into a bake dish a layer o f chicken, a layer of bread crumbs, butter, salt and pepper; fill the dish i n alternate layers, p o u r over the chicken gravy and bake till a light brown. EVA FAIRMAN. Dumplings Roast Venison One pint flour, t w o teaspoonfuls o f baking powder, pinch of salt, mixing i t well with flour wet with sweet milk or water, having the stew boiling hot, and keep so until the dumplings are done. D r o p them in from the spoon and do not cover up. T h e y w i l l cook i n fifteen minutes. Biscuits may be used instead o f dumplings. MRS. J. M . KNAPP. Lay thin slices o f p o r k over the meat and sprinkle with a little flour and with salt. P l a c e in the pan o f the baker and after stuffing w i t h any good chicken o r turkey dressing cover the bottom of pan with water and let steam on top of the stove f o r one hour. T h e n place i n the oven to brown nicely. A f t e r taking up the roast, thicken the gravy with flour. T h e meat is much more tender i f not used f o r at least one week after it has been killed, and does not require as long a time cooking as other meats. I t can be overcooked. M R S . A. C. STEVENS. Roast Chicken Take nice plump chicken o r f o w l . T h e n singe and cut o ff feet a t joint o f legs. T h e n make incision a t breast and under thigh and draw ; then fill body with dressing and sew body up. Spread over it butter or thin slices of pork. Place i n roasting pan and add one cup boiling water and place in hot oven, basting frequently until done. T h e liver, gizzard and heart can be used in the dressing i f one wishes. Cottage Pie Remove fat and gristle from meat and chop fine. T o one cup meat, use one saltspoonful salt and one-half cup thickened gravy. P u t meat and gravy i n a deep earthen dish, cover with mashed potatoes and place in the oven to brown. MRS. MAGARGAL. Dressing Shepherd's Pie Take bread crumbs and moisten w i t h h o t water, add butter size of egg (or add chopped salt pork), and teaspoonful of salt, pepper and sage. Mix and fill chicken. Butter and line (bottom and sides of) a deep dish with cold mashed potato that has been seasoned with pepper and salt and mixed with milk. Fill the center with ground cold meat, season the meat and mix a little gravy with i t to make i t moist ; cover with mashed potato. put butter on top and bake about an hour. EVA FAIRMAN. Scalloped Chicken Boil a chicken till tender, bone and chop; or take the chicken that is left over from a meal and �38 C O O K BOOK COOKBOOK 3 9 Chicken Timbale To Fry Tripe Boil a quantity of macaroni without breaking; when tender, drain off the water, then dash on cold water to prevent sticking together. Ta k e the long strips of macaroni on a board and cut in quarter-inch bits. W i t h a toothpick arrange these bits on the bottom and sides of a buttered mould; when finished will look like honey comb. Mince a quantity of cold boiled chicken, add onethird macaroni o r bread crumbs. Season well with salt, pepper, celery salt and a few drops of onion juice, moisten with chicken broth, melted butter, and bind with an egg. F i l l the mould with this mixture, place in kettle of boiling water and steam until it sets. I n v e r t the mould on a hot platter and remove from the mass. H a v e a rich gravy, made of the broth slightly thickened and with plenty o f butter and cream, to serve with it. B . A. F. AMES. It is poor food unless well cooked. H a v e the iron upon which i t is to be fried very hot and covered one-quarter inch deep with good lard or drippings, and add more as the tripe takes it up. Roll tripe in flour, meal or cracker crumbs, as you may prefer, and place in the hot fat and fry until brown. T h e n turn and cook the other side in like manner. S a l t while cooking. I t requires a full half-hour and a big fire to cook tripe well. When on platter add butter as you would to steak, and i t is delicious. People who are afraid o f smoke in the house should never attempt to fry tripe. N . A. BATES. How to Cook Rabbits They should not be eaten f o r several days after killing, and are much nicer i f parboiled, changing the water at least twice. T h e n cook until tender in a little water with salt added. The meat can then be fried in lard or butter, after sprinkling good with flour, or after removing the bones, can be made into a pie exactly like chicken pie. Some prefer a stew, with rice, onion and potato added. M R S . ALFRED C. STEVENS. Fried Pork Slice the pork thin and pour boiling water. over the same; drain and roll in flour or meal and place in spider or roasting pan, and bake in a hot oven. M R S . ANNA A. COLE. Link Sausage—To Fry Prick the sausage well on all sides with fork. Put in spider and cover well with hot water and boil about ten minutes. P o u r o f f water and brown sausage. D o not cook long after pouring off water. T h e y are well cooked in the boiling and do not require much frying. Anyone can eat sausage cooked this way without bad effects after. M R S . MAUDE S. JONES. Hamburg Roast One pound lean beef (ground), two thin slices of pork, one small onion, one teaspoonful salt. one-quarter teaspoonful sage, a little pepper, two tablespoonfuls cream, one egg; bake from threequarters to one hour. M Y R A J. STEVENS. Meat Cut pieces of round steak to convenient size. Dip in beaten egg, roll in cracker crumbs, brown quickly in butter in very hot frying pan. Place �40 C O O K BOOK meat in deep dish, make brown gravy of butter, flour and water, salt, and turn over the meat. Steam three hours or longer. M e a t tender and delicious. Ve a l is nice cooked this way. Mks. D. T. CLARK. Beefsteak en Casserole Melt three tablespoonfuls butter, add six onions cut in slices and cook until light brown. Put the onions into the casserole, rinsing out the pan with a little hot water. C u t two pounds of beef cut from the top of the round into pieces for serving and sear in a hot omelet pan. P u t into the casserole on top of the onions, with a sprig of parsley, salt and pepper and enough hot water to cover the onions. Cover and cook slowly for two hours or until nearly tender. Skim off the fat, add one cup of sliced potatoes which have been parboiled, and more seasoning if necessary. Serve from casserole. MRS. G. F. BARTLETT. Frizzled Dried Beef Shave off thin slices of dried beef, put them in a frying pan and cover with boiling water to freshen, drain off the water and add a good lump of butter, set over the fire and let it cook in the butter, stirring constantly until well frizzled up, pour a pint of rich milk over it and dredge in flour to thicken. L e t all come to a boil, pour out and serve hot. C a n use codfish in the same way. M R S . CLAYTON KNAPP' Cornish Pasties Roll out thinly and cut into three-inch squares any plain pastry. W e t the edges with cold water, COOKBOOK 4 1 and put into the middle of each square a heaping tablespoonful of the following mixtures: One cup of any cold meat, fish or poultry, the same quantity of mashed potatoes and seasoning to taste of onion juice, salt and pepper. F o l d the opposite corners of the pastry on top of the filling, pressing the edges well together. Bake in a quick oven 20 minutes. M R S . MAGARGAL. Beef Loaf Three pounds hamburg steak, two eggs, eight teaspoonfuls rolled crackers, one small spoon each of pepper, sage and salt, butter size of an egg, one cup hot water, mix thoroughly, press in pan and bake two hours. T h i s makes a good sized breadpan full. M R S . ERNEST THAYER. Croquettes One-half pound chicken, beef, veal or lamb chopped very fine. Season with one-half teaspoonful salt, one-half teaspoonful celery salt, one quarter saltspoonful cayenne pepper, saltspoonful white pepper, flavor with onion t o taste, one teaspoonful chopped parsley. M a k e one pint of thick cream sauce. While hot add enough to the meat to shape into croquettes. When cool, shape. T h e sauce is a stiff paste when cold, and being mixed w i t h the meat may be handled and shaped perfectly, and when the croquettes are cooked they will be soft and creamy inside. R o l l in eggs and cracker crumbs and fry. M R S . HORACE F. BARTLETT. Meat Croquettes One and one-half cups cold meat chopped fine, one-half cup minced fresh celery, two hard cooked eggs chopped fine, two tablespoonfuls �42 C O O K BOOK gravy, m i x a l l together, b i n d w i t h h a l f a cup, or less, o f t h i c k w h i t e sauce made w i t h milk and season to taste with salt, pepper and a dash I of Worcestershire. M a k e i n t o croquettes, egg and crumb them and f r y in hot deep fat. G. F. BARTLETT. Sweet Breads Put them in cold water and remove the pipes and membranes and parboil f o r 20 minutes in boiling water slightly salted, t o which a tablespoonful of lemon has been added. T h e n plunge in cold water to harden. Prepare a cream sauce by putting one tablespoonful b u t t e r i n a granite saucepan and stirring till it melts ; add two tablespoonfuls flour and stir until well mixed; add one pint cream, let i t boil in double boiler, then add the sweet breads and season with salt or pepper to taste. S e r v e in heated ramekins. SUSAN T. Bleb Casserole of Rice and Meat Boil one cup o f rice until tender, chop very fine one-half pound o f a n y cold meat, season highly with one and one-half teaspoonful salt, one-half saltspoonful pepper, one saltspoonful celery salt, one teaspoonful finely chopped onion, one teaspoonful parsley, add one beaten egg, two tablespoonfuls cracker crumbs, moisten with hot water or stock enough to pack i t easily. B u t t e r a small mould, line the bottom and sides one-half inch deep With rice, pack i n t h e meat, cover closely witli rice. S t e a m 45 minutes. Loosen it around the edge of the mould, turn it out upon a Platter and pour tomato sauce around it. MRS. HORACE F. BARTLETT. COOK BOOK 43 Meat B a l l s Use any cold meat chopped fine ; for every cup of meat use one-quarter c u p o f bread crumbs. Mix with hot water, enough to make moist, then add a little melted butter, salt and pepper, form into balls, and fry in a little butter. MRS. W. M . SHAW. Meat Balls To two cups o f any cold cooked meat and chopped fine, add one cup o f cold boiled rice, salt and pepper to taste and one egg, m i x thoroughly and f o r m into balls. R o l l i n cracker crumbs and beaten egg, fry in dripping or butter and lard mixed. M R S . SIDNEY COBURN. Kottbullar Take ground steak, as for hamburg steak, add pepper and salt to suit the taste, one or i f f o r a large family two well beaten eggs, a few cracker crumbs, and sweet milk to mix rather moist. Make into cakes and f r y in butter. B y adding a little sage it is nice baked in a loaf. E V A FAIRMAN. Pork Fritters Fry eight or ten slices of pork, not too crisp. Batter: Two eggs, well beaten, two tablespoonfuls milk, one-half cup flour with one teaspoonful baking powder. S a l t and pepper. D i p and f r y i n the hot pork fat. M R S . G. F. BARTLETT. Ham Patties Two cups of bread crumbs moistened with a • l i t t l e milk and two cups o f cooked ground ham. Mix thoroughly. I f one likes the flavor add a �44 C O O K BOOK COOK B O O K little chopepd onion. F i l l buttered gem pans two-thirds full. B r e a k an egg over the top of each gem, scatter a few crumbs and bits of butter on top, sprinkle with pepper and salt. Bake until the eggs are soft done. Serve at once. MRS. HORACE F. BARTLETT... Ham on Toast Chop fine odds and ends of ham, and to one cup of chopped ham add two well beaten eggs. Pour into a hot frying pan with a sufficient amount of butter, or any other good frying and let this mixture fry, stirring constantly with a fork until i t sets. Serve on freshly toasted slices of bread. M R S . G. D. CAPEN. Creamed Meat 45 Use the best pieces from the hind quarter of the beef. Rub each piece with the above mixture and place in a jar for three or four weeks, turning the meat three or four times each week, then hang up over night to drain. Place in cloth-bags and hang near the stove until well dried, wrap each bag in a paper cover and put into a box filled with wood ashes to protect from the flies f o r summer use. M R S . ALFRED C. STEVENS. Ham Pickle Two gallons water, boiled, add coarse salt enough, go it will hold up a potato size of an egg, one pint molasses, one ounce saltpeter, boil and skim. W h e n cold pour over hams packed in barrel or jar. M R S . ERNEST THAYER. Sausage Make a nice milk sauce, thicken with a little flour and season with salt and pepper. Chop fine scraps of meat (or oysters), stir them into this sauce and serve o n freshly toasted - slices of bread. M R S . G. D. CAPEN. Meat or Fish Souffles One tablespoonful butter, one tablespoonful flour, salt and pepper, one cup of milk, cook together until thick. T o this sauce add one cup of finely chopped meat or fish. T h e yolks and well beaten whites o f two ( 2 ) eggs and bake twenty (20) minutes in a buttered dish. OLIVE E. COLE. Dried Beef To 50 pounds beef, four pounds of fine salt, one-eighth ounce of salpeter, powdered fine, three cups of brown or white sugar, mix thoroughly. • Twenty-five pounds pork, not too lean, one cup salt, one-half cup pepper, one cup sage, tablespoonful ginger. M R S . C. F. BURR. Spice Jelly for Meat Four pounds of apple, one-half ounce of stick cinnamon, one-half ounce of whole cloves, cover with water and vinegar, equal quantities of each. Let sinuner till very soft. Strain as usual jelly, allow one pound of sugar to one pint of juice. Boil till it jells. M i t s . C. B. BROOKS. Thick Cream Sauce for Croquettes One pint of cream or milk, two even tablespoonfuls of butter, four heaping tablespoonfuls of flour o r two heaping tablespoonfuls cornstarch, one-half teaspoonful salt, one-half salt- • �46 C O O K BOOR spoonful w h i t e pepper, o n e - h a l f teaspoonful celery salt, a f e w g r a i n s o f cayenne. MRS. HORACE F. BARTLETT. EGGS M i n t Sauce Stuffed Eggs One cup o f h o t vinegar, f o u r ( 4 ) tablespoonfuls o f c h o p p e d m i n t , t w o ( 2 ) tablespoonfuls o f sugar. L e t stand one h o u r before using. ANNA A . COLE. Red H o t M i x w e l l o n e t a b l e s p o o n f u l o f Worcestershire sauce, one tablespoonful tomato catsup, onehalf t a b l e s p o o n f u l o f m a d e m u s t a r d , one-half cup gravy f r o m roast, one-half cup hot water and salt and cayenne pepper t o taste. C o o k a tablespoonful o f f l o u r i n o n e o f b u t t e r a n d add the above m i x t u r e s l o w l y t o m a k e a t h i c k sauce. in Then a d d one p i n t o f c o l d m e a t diced o r cut thin slices a n d l e t w h o l e s t a n d w i t h o u t boiling until m e a t i s h e a t e d t h o r o u g h l y. P o u r over, triangles o f hot toast. M R S . G. F. BARTLETT. Remove the shells f r o m six hard boiled eggs and cut the eggs in half lengthwise to the yolks, add 1 teaspoonful o f butter, a dash o f pepper, one-third teaspoonful o f salt and a v e r y little finely chopped parsley and stuff the whites with this mixture, which has been rubbed t o a paste, press the two halves together and set in a baking dish and cover with a white sauce made by rubbing together one tablespoonful o f butter, one tablespoonful o f flour, over which pour one-half cup o f h o t c r e a m . D r e d g e lightly w i t h fine cracker crumbs and brown slightly in hot oven. (Delicious). M R S . G. PRESTON GEER. Omelet Separate yolks and whites o f eggs ; to each yolk add one teaspoonful flour and one teaspoonfu! o f cold water, beat smooth. H a v e ready hot spider and butter enough to grease it, pour in batter and let cook till set. H a v e whites beaten stiff, add pinch o f salt, cut omelet in two, put beaten white on one side and other half o f omelet over white ; cover w i t h basin and let set in oven o r warm place a few minutes before serving. F o u r eggs i s enough t o cook at once. MRS. GEORGE OSGOOD. Egg Omelet Beat whites and yolks of eggs separately, add a tablespoonful o f cream o r rich milk f o r each egg, a little salt and pepper to the yolks, also two �48 C O O K BOOK COOKBOOK 4 9 Welsh Rarebit portions of the white beaten stiff, beat well, pour into a hot buttered spider, cut the rest of the white in slices and place on top. W h e n cooked so it does not stick to the edge of spider place in a hot oven until risen out nut brown. Fold on a platter and serve immediately. MRs. a H. BUCK. Omelet Five eggs, one cup of hot milk, one cup of rolled crackers, season with butter, pepper and salt. O L I V E E. COLE. Cheese Fondu Two slices of bread buttered, one cup of milk, one egg, a little mustard, one-half teaspoonful salt, pepper, one cup cheese cut in thin pieces. Spread the bread evenly with butter, then cut into onehalf inch cubes. B e a t the egg thoroughly and add to it the mustard and milk. B u t t e r a baking dish, put in a layer of bread, then of cheese until a have been used. l P o u r the mixture l of egg and milk over the bread and cheese and brown in a hot oven. Good hot or cold. Cheese Souffle One cup cheese cut in small pieces, one tablespoonful butter, two tablespoonfuls flour, one cup milk, four eggs beaten separately, a little salt and e r aYerine pepper. M e l t cheese in chafing dish 0, double boiler, add flour and butter, beat, when all is smoothly mixed add the white of th soabsetaten to a stiff froth, the elast thing se" onn JOSEPHINE HEWITT' One-quarter pound cheese, one-quarter cup cream or milk, one-half teaspoonful salt, a pinch of cayenne, one egg, one teaspoonful butter, one teaspoonful mustard. P u t milk in double boiler and add broken cheese. W h e n cheese is melted stir in egg well beaten and mixed with seasoning and butter. C o o k 10 minutes. MRS. HOWARD JOHNSON. Beauregard Eggs Hard boil five eggs. Remove the shells; separate the whites from the yolks; chop the whites and yolks very fine. P u t a tablespoonful o f butter and one o f flour together; add half a pint of milk and stir until boiling; add half a teaspoonful of salt, a saltspoonful of pepper and the chopped whites o f the eggs. Stand this over hot water while you toast five slices -of bread. Arrange them neatly on a platter. P o u r over the white mixture, dust over this the yolks and a little salt and pepper, stand a moment at the oven door, and after the yolks are warm send to the table. MAY G. PORTER. �V E G E TA B L E S Escalloped Corn One can corn, one bowl cracker crumbs; place alternate layers o f corn and crackers and season each layer with butter, salt and a dash of pepper. Then cover the whole with milk enough to make moist and bake to a golden brown. MRS. W. M. SHAW. Corn F r i t t e r s To two quarts o f grated green corn add one egg, cup suet, cream, one-half cup o f flour, teaspoonful salt, three spoonfuls sugar, dash of pepper; mix and f r y on a hot spider. JENNIE A. DODGE. Baked Beets Select large beets and wash carefully so as not to break the skin and put them in the oven just as you would potatoes to bake. B a k e three or four hours or until they are tender. P e e l and slice, sprinkle on a little salt, pepper and add a little butter. A s soon as the butter has melted put on a little vinegar. N E L L I E M. STONE. Baked Peas • Soak one pint o f whole dried peas in cold water all night; the next morning put on to boil in the same water and as soon as they come to a boil drain ; put in a covered baking dish (unless you have a New England bean pot) with a piece �52 C O O K COOK BOOK BOOK of fat salt pork two inches square and a little pepper. B a k e half a day i n a hot oven and when ready t o serve dot the top w i t h bits o f butter. They are as green as American canned peas and far more delicious. M R S . MAGARGAL. Scalloped Cabbage A Breakfast Dish of Bean Patties Take left over beans, a f e w pieces o f stale bread (soaked first), three raw onions, few left over potatoes, chop altogether, season t o taste, make into patties, dredge w i t h flour and f r y in hot lard to a nice brown, eaten with mustard. MRs. FRANK BATES. Baked Beans "Never parboil t h e beans" i s the direction emphasized by the physician who gave the following recipe: T h o r o u g h l y wash one quart of beans. T h e y may be soaked over night but unless old it is not necessary. P u t in the bottom of the bean-pot about a pound o f pork ( n o t too fat), which has been scalded and the rind scraped, four heaping teaspoonfuls o f sugar, about 11/2 teaspoonfuls of salt and a saltspoonful of soda. Now put in the beans and hot water enough to cover them. B a k e slowly f rom S to 10 hours, adding hot water as they need it. MARTHA C. HUMPHREY. Creamed Cabbage One-half cabbage chopped medium fine, boiled in salted water until very tender. D r a i n , return t o stove, a d d o n e -quarter c u p vinegar. When hot add following : O n e hetiping tablespoonful butter, one level tablespoonful flour,il one teaspoonful sugar, one egg mixed. S t i r a well together. S A R A H DODGE. • 5 3 I Chop any bits o f cabbage that ail" not sufficiently sightly t o serve raw, o r use left over stewed cabbage; make a cream sauce and m i x it with the cabbage. P u t a layer o f dry bread crumbs i n the bottom o f a baking dish, then a layer of creamed cabbage, another layer of bread crumbs, cabbage, and another layer o f bread. Put here and there bits o f butter and bake in a w i c k oven 20 minutes. M A Y G. PORTER. Baked Cabbage Wash and cut into small pieces a head of cabbage. S o a k in cold water one hour, then put into salted, boiling water in an uncovered kettle and boil 15 minutes. D r a i n and put in a baking dish with one and one-half cupfuls milk, cover with fine bread crumbs dotted over with butter and bake one hour, or until it is a light even brown. MRS. HOWARD JOHNSON. Fried Potatoes and Onions I f you want something nice f o r supper without fussing with meat take six or eight cold boiled potatoes, slice fine and also slice three or four onions over the top o f the potatoes. A small spoonful of pork fat, salt and pepper to taste and fry till a nice brown—are very nice—we think. MRS. C. PRESTON GEER. Rice Cakes 'Boil one cup rice, add two quarts milk and let stand over night. T h e n add eight eggs and one-half teaspoonful of soda, one-half cup sugar and thicken with flour to a batter. MRS. IRELAND. �54 C O O K BOOK COOKBOOK 5 5 Apple Fritters Pare, core and cut two medium sized apples into eighths, cut eighths into slices and stir into batter. D r o p by spoonful and f r y in deep fat, drain on brown paper and sprinkle with powdered sugar. Serve hot on folded napkin. EDITH G. BREWSTER. Batter One cup flour, one and one-half teaspoonful! baking powder, one egg, teaspoonful salt, twothirds cup milk, mix and sift dry ingredients, add a portion of milk to egg and stir into dry mixture. Add as much of remaining milk as necessary. EDITH G. BREWSTER. Cauliflower Cut the cauliflower into small pieces and boil until tender; prepare in another dish with milk enough t o cover cauliflower, season with salt and butter, add cream i f possible; thicken with flour and turn cauliflower into the milk. Serve hot. M R S . A. C. STEVENS. Escalloped Onion Prepare and boil onions in the usual manner, season with pepper, salt, butter and a little sugar. Butter a deep dish and put in first a layer of onion and then a few cracker crumbs. P u t in milk to cover well and to make them quite moist when done. Bake one hour. E V A FAIRMAN• Stewed Celery Take the coarser stalks o f celery cut into small pieces, p i tender, then • boil in salted water until boil down until but a small amount of water remains. A d d cream o r milk, a little flour and pepper to taste. C o o k a few minutes until the sauce is of the right consistency. B. A. F. AMES. Spinach Wash spinach through three or four waters, then drain it and cover with boiling water, boil twenty minutes. W h e n it is quite tender take it up, drain and squeeze it well, chop fine or put it through the meat grinder, return to the kettle, add butter, pepper and salt. Simmer f o r five minutes, stirring till dry. T h e n dish and form a mound. Garnish with slices of hard boiled egg. Parsnip Croquettes Scrape, boil, mash and season the parsnips, cool and shape into rolls. R o l l in crumbs, dip in egg, again in crumbs, and fry in basket in boiling fat. S A R A H DODGE. Fried Parsnips Boil tender in a little hot water salted; scrape, cut into long slices, dredge with flour and fry in hot butter or drippings until quite brown. C a r rots are good cooked in the same way, take them when half an inch in diameter. Escalloped Potato Pare and slice thin eight good sized potatoes. Put a layer of potato in a granite pudding dish. and season with salt, pepper, butter and onion chopped fine. T h e n another layer of potato and seasoning. Cover t h e last layer w i t h rolled cracker crumbs. F i l l the pudding dish with rich �56 C O O K BOOK milk and bake two hours. H a v e the oven very hot the first half hour, then reduce the heat. MRS. P. A. SKELTON. Escalloped Tomato Fill a buttered baking dish with layers of cracker crumbs, macaroni (previously cooked in boiling salted water), and tomato, using only the solid part. Sprinkle with salt, pepper and bits of butter. Moisten the whole with milk and bake until brown. I f this is left over and becomes cold it may be sliced, fried in butter on a hot griddle and served hot with maple syrup. MRS. H. G. a y. Macaroni and Cheese Put macaroni in boiling water and let it boil 15 minutes, stirring to prevent sticking. D r a w off water. P u t i n a baking dish i n alternate layers of macaroni and grated cheese. Spread cheese and bread crumbs on top and fill the dish with milk or cream, salt to taste and set in oven to brown. M R S . ANNIE PORTER. Macaroni and Tomato Sauce Break a half pound of macaroni into small pieces. T h r o w into boiling salted water and cook until tender, drain and dish on a hot platter, pour tomato sauce over it and sprinkle over it a little grated cheese. Serve immediately. Green Corn Cakes Cut cold boiled corn from the cobs, put in to a boy! with an equal amount of milk, one .egg a pint of the mixture, half cup of flour, pinch 01 COOKBOOK 5 7 salt and a little butter or cream. M i x well into a thick batter, and fry in small cakes in hot butter. Corn Pudding Scrape the substance out of 12 ears of corn, add yolks and whites, beaten separately, of four eggs, a teaspoonful of sugar, the same of flour mixed in a tablespoonful of butter, season with salt, pepper and add a pint of milk, bake half or three-quarters of an hour until set. Succotash To one quart dry beans take three cans of corn, one pound of pork, soak beans over night, change water, cook until tender, then add pepper, salt, one-half teacup sugar, lastly the corn. A n d in the summer use one pint of shaved corn to one quart green beans and proceed as above. JENNIE A. DODGE. Mushrooms Clean the mushrooms and break them i n pieces, sprinkle slightly with salt and let them stand half an hour to draw out the juices. some hot butter in a stew pan and cook until tender, cover with cream and let all get very hot, then serve on squares of toast. H a v e SUSAN T. RICE. �SALADS Salad Make a nest o f lettuce. P u t mayonnaise dressing in the center. B o i l an egg hard, soak it deep red in beet juice. S t u f f it, put it together again in the dressing. Y o u can also make a nest by coloring the eggs green with spinach. MRS. IRELAND. Fruit Dressing Yolks of two eggs, one-half cup of strained honey o r maple syrup, one tablespoonful o f sugar, juice of two lemons, one-half cup of whipped cream. B e a t yolks, add honey, sugar and lemon juice; cook in double boiler. C o o l and add whipped cream just before serving. Serve with sliced fruits. F A Y NEIL. Salad Take leaves of nasturtiums and place them evenly around a salad dish, the stems running down into the center. O n each leaf place a blossom, its stem running down to the center. A t the bottom of the dish lay a layer of onions sliced very fine on these. A second layer of cold boiled potatoes, then some slices of raw tomatoes. A l ternate these until the dish is full. O v e r all pour a salad dressing, finishing the top with slices of hard boiled eggs. P u t in ice f o r three hours. When ready to serve take onions, potatoes, tomatoes, leaves and blossoms all together. T h e leaves have absorbed through their stems the flavor of the dressing and will add their pungent quality to the whole salad. M R S . MARKWICK. �60 C O O K BOOK COOK BOOK 6 1 Tomato Jelly Salad Cabbage Salad To one can stewed and strained tomatoes add one teaspoonful each of salt and powdered sugar, and two-thirds box gelatine which has soaked 15 minutes i n one-half c u p o f c o l d water. P o u r into small cups and chill. R u n a knife around inside o f moulds so that when taken out shapes may have a rough surface, suggesting a fresh tomato. P l a c e on lettuce leaves and garnish top of each with salad dressing. MRS. FRANKLIN H . BURR. For one quart o f finely chopped cabbage use as a dressing the following: B o i l together onehalf cup vinegar, two tablespoonfuls sugar; onehalf teaspoonful salt, one-quarter teaspoonful o f pepper. R u b one-quarter c u p o f butter t o a cream with one teaspoonful o f flour, and add i t to the boiling vinegar. B o i l five minutes, then stir in one well beaten egg. P o u r while hot over the cabbage o r let stand until cool and add one cup whipped cream. M R s . A . C. STEVENS. F r u i t Salad Beet Salad A layer o f apple cut i n small pieces, one of pecan nuts cut, one of malaga grapes cut in halves and seeded. B l e n d with a mayonnaise. SARAII DODGE. Potato Salad Twelve cold potatoes cut in dice shape. T w o small onions cut fine, m i x together. A dash of salt, six hard boiled eggs cut and placed on top; cover with dressing. M R s . ADA CONE. Nut Salad One egg, one-half c u p cream, three tablespoonfuls o f vinegar, one teaspoonful mustard, one-half teaspoonful salt, m i x and cook slowly, add one tablespoonful o f butter, cool. P o u r over 10 stalks o f celery, t w o apples, one-hat pound of English walnuts, cut fine. MRs. 0 . H. Bucg• Six cold boiled potatoes chopped tine, onethird quantity o f chopped boiled beet, one teaspoonful minced onion ; mix the salad just before serving. Dressing—butter t h e size o f a n egg, yolk o f one e g g , one-half teaspoonful m u s tard, one-half teaspoonful salt, a pinch of cayenne pepper, two tablespoonfuls vinegar; boil until thick. When cool, add sweet cream enough to thin. M R S . P. A. SKELTON' French Dressing Place in a bowl or saucer some oil, add salt, a dash o f cayenne pepper ( i f liked), stir oil and salt until it thickens decidedly, then add vinegar, drop at a time, stirring meanwhile until the oil taste is gone. M R S . ALBVO. Boiled Salad Dressing Mix three tablespoonfuls sugar, one tablespoonful mustard, one teaspoonful salt, three tablespoonfuls flour, two eggs, one cup of milk, �62 C O O K BOOK one-half cup vinegar, lump butter size of egg, cook in double boiler till i t thickens; stir frequently. M R S . ADA CONE. -Salad Dressing PUDDINGS One-third cup sugar, one and one-half tablespoonfuls flour, yolks of three eggs, one-quarter teaspoonful mustard, one-half teaspoonful salt, pinch of cayenne, three tablespoonfuls butter or one-third cup olive oil, one cup milk, one-half cup vinegar, juice of two lemons, beaten whites of eggs added last. Cook all in double boiler until • smooth. P u t i . whipped cream j u s t before %serving if desired. E D I T H G. BREWSTER. Chocolate Pudding Cooked Salad Dressing Four tablespoonfuls butter, one tablespoonfut flour, one cup milk, three eggs, one tablespoonful salt, one tablespoonful sugar, one heaping teaspoonful mustard, one shake cayenne, one-half cup vinegar. H e a t t h e butter i n a saucepan and stir in the flour, do not b n w i r Add the milk and let it boil. P u t this r e in a double boiler. B e a t the eggs well and stir into them the salt, sugar, mustard, cayenne and vinegar. S t i r this into the mixture in the double boiler, first taking it out of the hot water. S e t the boiler back kto the hot water and cook until the dressing is allithick as boiled custard. I f bottled, this will keep two weeks. R. B. DialrisoN• • .4 • One square melted chocolate, three tablespoonfuls flour, four tablespoonfuls sugar, one pint very hot water. E a t with whipped cream. This is enough for four persons. MRS. H . M. THAYER. is; Cream Cocoanut Pudding One pint milk, t w o teaspoonfuls cornstarch with a little milk, one cup cocoanut, one-half dip sugar, cook, then add whites of four eggs. Sauce for pudding—heat one pint of milk, yolks of four eggs, one-half cup sugar, salt and vanilla. Cook this. M R S . ZARR. • S V s H a s t y Cocoa Pudding Have one quart of sweet milk scalding, mix together yolk o f one egg, three-quarters cup sugar, one 'teaspoonful vanilla, pinch o f salt, ,three not very heaping tablespoonfuls of bread flour, three level t a b l e s p o o n f u f cocoa, with m. enough so it san be s t i r r 4 into hot milk, stirringr tiontsiltiapgudding thickens. U s e white of egg • • MRS. FRANK BATES. • Orange Pudding I Two oranges, one-half pint milk, one tablespoonful cornstarch, one egg, one-cwarter cup sugarjiboil one minute, add one egg, ,bite, one and one-half tablespoonfuls of powdered sugar spread on top. M R S . ZARR. • b - • Og • • 0 • c 0 • O 4 • • I �64 C O O K BOOK Plain Bavarian Cream One-quarter b o x gelatine, one-quarter cup cold water, one pint cream, one-third cup sugar, one teaspoonful vanilla. S o a k t h e gelatine in cold water until soft. C h i l l and whip the cream till you have three pints o f the whip. B o i l the remainder o f t h e cream ( o r i f i t b e a l l whipped, use a cup o f m i l k ) w i t h t h e sugar; and when boiling add the soaked gelatine. S t i r till dissolved. S t r a i n i n t o a granite p a n , add the vanilla. P l a c e the pan i n ice water, s t i r occasionally, and when the mixture is thoroughly cold and beginning to thicken, stir in lightly the whipped cream. W h e n nearly s t i ff enough t o drop, pour into moulds. E L S I E V. BNETLETT. Russia Cream Four eggs, one cup sugar, one quart milk, onehalf box gelatine dissolved in one-half pint warm water. B e a t the yolks of the eggs and the sugar together and cook w i t h t h e m i l k i n a double boiler like custard, stirring gently. T a k e this off the stove and add the well-beaten whites o f the eggs, stirring rapidly f o r a f e w minutes. Now, add the gelatine and last one tablespoonful of vanilla. P o u r i n t o a pretty mould t o harden. Make this the day before you wish to use it. R. B. DICKINSON. Blanc Mange One pint of milk heated in double boiler, three. teaspoonfuls o f cornstarch, moistened i n milk, three teaspoonfuls o f sugar and small pmch oi salt. B e a t whites o f three eggs s t i ff i n large bowl. P o u r over mixture slowly and add v, a nilla to taste. P u t back i n kettle and let cow' up at once. S e r v e with any kind of fruit. FLORENCE DAY STEVENSON. COOK BOOK 6 5 Chocolate Blanc-Mange One quart o f milk, one ounce Cooper's o r Knox's o r any gelatine soaked in a cup o f the milk one hour, f o u r heaping tablespoonfuls o f grated chocolate, rubbed with a little milk, three eggs, whites and yolks beaten separately, threequarters cup o f sugar and two teaspoonfuls o f vanilla. H e a t the milk to boiling; pour in the gelatine and milk, and stir until i t is dissolved; add the sugar to the beaten yolks and stir until smooth ; beat the chocolate into this and pour in spoonful by spoonful, the scalding milk upon the mixture, stirring all the while until all is in. R e turn to the inner saucepan and heat gently, stirring faithfully until i t almost boils. Remove from fire, t u r n into a bowl and whip in lightly and briskly the beaten whites w i t h the vanilla. Set to form in moulds wet with cold water. Serve creani, whipped i f preferred, w i t h t h e blancmange.JOSEPHINE RICE CREELMAN, Auburn, N. Y. Baked Custard One quart o f m i l k brought t o a scald i n a double boiler, f o u r eggs, the whites and yolks beaten separately, five tablespoonfuls o f sugar mixed with yolks, flavored w i t h nutmeg or vanilla. M i x gradually with the scalded milk and add the. whites last. P o u r into custard cups and bake in a pan of hot water until firm. MRS. SIDNEY COBURN. Raspberry Puff One cup o f raspberries, one cup o f sugar, whites of three eggs. B e a t the eggs stiff and add this to mashed berries and sugar. S e r v e with whipped cream. M R S . A. W. TROW. �66 C O O K BOOK Baked Apple Puff Fill a buttered baking dish with sliced apples and bake. W h e n wholly or partially cooked pour over the top a batter made o f one tablespoonful butter, one-half cup sugar, one egg, one-half cup milk, one cup flour, one teaspoonful baking powder. B a k e i n a moderate o v e n until brown. Serve with whipped cream o r a sauce. MRS. H . G. ELY. Compote o f Apples Make a sugar syrup. Pare and quarter and core the apples. D r o p in and cook t i l l transparent, then l i f t o u t . Put i n t o t h e syrup a dozen raisins and some slips o f lemon peel and boil till tender and the syrup is thick and then pour over the apples. N. S. HEACOCK. Raspberry Fritters f o r Dessert COOK B O O K 6 7 or even f o r a week. A t the moment o f cooking stir in well the whites o f t w o eggs beaten t o a stiff f r o t h . S e r v e w i t h powdered s u g a r o r maple syrup. M R S . D. S. WALKER. Fruit Dessert A slice of pineapple canned or fresh. Sprinkle with shredded cocoanut and place cherry on top. SARAH DODGE. Gingerbread w i t h W h i p p e d Cream One-half cup sugar, one-half cup butter, one cup molasses, one cup o f water i n which dissolve one teaspoonful soda, t w o and one-half cups o f flour, one teaspoonful ginger, one teaspoonful cinnamon, one teaspoonful cloves, two eggs well beaten ; have dripping pan hot. S e r v e with whipped cream. M R S . FRANK BRADLEY. One tablespoonful butter, one tablespoonful sugar, one cup milk, two well beaten eggs, salt, one teaspoonful baking powder, use as much flour as will stir in well. S t i r in three-quarters cup o f fresh raspberries. D r o p into hot lard. To be eaten with maple syrup or whipped cream, MRS. EUGENE L. BARTLETT. Beat the whites o f two eggs very stiff, three tablespoonfuls sugar, into this stir one cup stewed prunes (stoned), o n e teaspoonful vanilla. brown i n a h o t oven. S e r v e w i t h whipped cream sweetened t o taste. J O S I E S. HILLS. French Fritters Mountain Dew Pudding Put a heaping cupful o f flour i n t o a bmv1. add two yolks of eggs, one tablespoonful of olive oil, which is better than melted butter and two tablespoonfuls of lemon juice. S t i r it well, add ing little by little enough water t o give i t the. thickness of ordinary batter. T h i s may be used at once, but it is better to put it away for a day, One pint milk, yolks two eggs, one tablespoonful sugar, one-half cup rolled cracker crumbs, one teaspoonful lemon extract, a little butter, two tablespoonfuls cocoanut, pinch of salt, frost with Whites o f eggs and one cup sugar. B a k e onehalf hour. M R S . C. C. KNAPP. Prune Pudding �68 C O O K BOOK COOKBOOK Berry P u d d i n g Union P u d d i n g One p i n t f l o u r, o n e - h a l f c u p sugar, small piece o f butter, one teaspoonful cream tartar, one-half teaspoonful soda, one c u p sweet milk, one egg, one-half teaspoonful salt, one pint blueberries. B a k e or steam. S e r v e hot with cream or sugar. J O S I E S. HILLS. One quart milk, yolks o f f o u r eggs, one pint bread crumbs, one teacup o f sugar, one-half cup butter, grated r i n d o f one lemon, bake twenty minutes. F o r t h e frosting take t h e whites o f four eggs beaten to a froth, one-half cup sugar with the juice o f one lemon. P o u r over pudding and return to oven and brown lightly. MRS. W. M. SHAW. Ripe Currant Pudding One p i n t o f r i p e currants picked f r o m the stems. P u t a layer of currants in the bottom of a buttered mould, cover with sugar, then a layer of stale white bread, buttered. R e p e a t t i l l the dish is filled, set i n a kettle o f b o i l i n g water, steam for twenty minutes. T a k e out, cover with a meringue and brown in the oven. S e r v e with a sauce made o f the yolks o f the eggs, cooked together with a cup o f m i l k , a good lump. of butter in a double boiler, flavored w i t h vanilla. B. A. F. AMES. 69 Cottage Pudding Beat together one cup sugar and one tablespoonful butter, t w o eggs, one-half c u p sweet milk, one and one-half cups flour, one teaspoonful baking powder. S a u c e —one-half cup sugar, one tablespoonful cornstarch, salt, mix together, pour on i t one cup boiling water and cook five minutes; beat white of one egg and pour this over It. M R S . WALTER A. SMITH. Nesselrode Pudding Baked Indian Pudding Soak one-quarter cup of pink gelatine in onequarter cup cold water f o r one-half hour. P u t one pint milk in double boiler, beat yolks of three eggs with two-thirds cup of sugar until light, add to the milk and cook one minute. L e t cool for two or three minutes, then add gelatine and stir until dissolved. C h o p one-half cup raisins, onehalf cup candied cherries and roll six macaroons. Add to the rest. Last, add beaten whites of eggs. Stir all together until i t begins to thicken. R e move from fire, flavor with vanilla and turn into mould. Whippedold cream and candied cherries on top. E a t e i : c S A R A H DODGE. Boil two quarts of rich milk, stir in gradually three-quarters o f a cupful o f corn meal, mixed with one tablespoonful o f f l o u r. C o o k u n t i l meal is scalded, stirring constantly. A d d to this one pint o f water. B e a t together three eggs, one-half cup sugar, one-quarter cup molasses. one teaspoonful cinnamon, one-half teaspoonful ginger, one teaspoonful nutmeg, a little salt, pour this mixture into boiling milk and meal and add one-quarter cupful o f butter and o n e cup o f nsBake in haselop‘dv cream.oventwo hours. B e s t reaaitsei ocold with wip MRS. MARKWICK. A �70 C O O K BOOK Mock Indian Pudding One pint bowl heaping full of broken bread, one and one-half cups sugar, one-half cup molasses, one-half teaspoonful each cinnamon, nutmeg, ginger, salt, three pints milk, a few lumps of butter, bake two hours, stir two or three times when it first begins to cook. MRS. LATHROP DRURY. Whole Wheat Pudding One pint whole wheat flour, one teaspoonful baking powder, a little salt, one-half teaspoonful soda, one cup sweet milk, one-half cup molasses. one cup chopped raisins, one cup walnut meat, broken up. Steam two and one-half hours. Franz Sauce One-half cup butter, one cup powdered sugar, stir to a cream, one teaspoonful vanilla, two tablespoonfuls sherry, one quarter cup boiling water, white of one egg well beaten added last. MRS. E. J. CLARK. Pudding COOKBOOK 7 1 one cup o f raisins, a little salt, three cups of graham flour, steam three hours. T o be eaten with hard sauce or whipped cream. M . E. YALE. Graham Pudding Two small cups of sour milk, one cup of butter, one cup of molasses, one cup of raisins rolled in one cup of graham flour, one full teaspoonful of soda, two other cups o f graham flour, currants, salt and steam from two to three hours. ESTELLE COLE. English Pudding One cup molasses, one-half cup butter, one cup sweet milk, one teaspoonful soda, one teaspoonful different kinds of spices, one cup chopped raisins, three and one-half cups flour, steam three hours. M R S . F. L. KNAPP. Steamed Pudding One-half cup molasses, one egg, one-half cup milk, butter size of egg, two and one-fourth cups flour, one-half teaspoonful soda, one cup 'raisins, steam three hours. Sauce One pint milk, two shredded wheat biscuits crumbled in, one square chocolate, one-half cup sugar. Cook together until moderately thick. Remove from fire, add one beaten egg. Cool and eat with cream. S A R A 11 DODGE. One tablespoonful flour, one-half cup sugar, andpiee piece o work all together butter,ofboilingersa salt, water, two cups. MRS. LATHROP DRURY. Graham Pudding Poor Man's Plum Pudding One cup of molasses, one cup of sour milk. one teaspoonful of soda, cloves and cinnamon, • One cup bread crumbs, one cup chopped apples, one cup molasses, one cup raisins, one egg, • �72 C O O K BOOK milk enough to mix it, any spices, nutmeg or cinnamon, steam one and one-half hours. MRS. G. W. HEACOCK. Suet Pudding One cup chopped suet, one cup sugar, one cup * m i l k , one cup chopped raisins, three cups flour, one heaping teaspoonful baking powder, salt, one teaspoonful cinnamon, one-half teaspoonful cloves. Sauce—a thin gravy o f flour and water poured hot on butter and sugar beaten to a cream. MRS. WILLARD JONES. Pudding Sauce Yolks of two eggs beaten with three-quarters cup sugar. S t e a m over tea kettle one-half hour. Beat the whites to a stiff froth and add before taking from kettle. D o not let the whites stay over the heat long enough to cook. MARGUERITE BARTLETT. PIES Cocoanut Pie One p i n t sweet m i l k , one cup sugar, yolks of two eggs, one cup shredded cocoanut, put milk into double boiler when hot, add sugar, yolks and cocoanut. B a k e in one crust. M a k e a meringue of the whites of eggs and spread on the top. S e t into oven to brown. MRS. MERRICK SMITH. Mince Meat One cup chopped meat, t w o cups chopped apple, one cup sugar, scant one-half cup molasses, one cup cider, one teaspoonful cinnamon, one teaspoonful cloves, one-third teaspoonful ginger, one even teaspoonful salt, raisins. ELSIE 1. BARTLETT. Currant Pie One egg for two pies, two and one-half cups of currants, two cups of sugar, one tablespoonful of flour f o r each pie. M R S . C. B. BROOKS. Maple Syrup Pie One-half cup of raisins cut or chopped fine. Two tablespoonfuls flour mixed with one-fourth cup of granulated sugar and one cup of maple syrup. B a k e with two crusts. MRS. D. T. CLARK. Orange Pie One cup of sugar and two tables n f u l s of Hour mixed, juice and grated rind of pooone orange, �74 C O O K BOOK one whole e g g a n d yolks o f t w o more, milk enough f o r one pie. W h e n done frost with the whites o f t w o eggs and t w o tablespoonfuls of sugar and brown in quick oven. MRS. MAUDE JONES. Mock Mince Pie Four crackers rolled fine, t w o eggs, one cup molasses, one cup o f sugar, one cup o f boiling water, one-third cup vinegar, one-third cup o f butter, raisins and spice. I n making this receipt the eggs should b e added last. M a k e s three pies. M R S . MAUDE S. JONES. Mock Mince Pie Two cups chopped rhubarb, one cup sugar, one cup molasses, one cup water, one cup chopped raisins, four rolled crackers, two tablespoonfuls melted b u t t e r, a l l k i n d s spices. Makes three large pies. M R S . C. F. BATES. Pineapple Pie One pineapple chopped fine, t w o cups sugar, two eggs, one tablespoonful flour mixed with one small cup cold water, filling f o r two pies. MRS. H . M. PEASE. Pumpkin Pie Three cups o f pumpkin, one and one-half cups o f sugar, one-half teaspoonful salt, onehalf teaspoonful o f nutmeg, moisten four heapin g teaspoonfuls o f cornstarch i n a half a cup rmeetlkpies,Stir in three full pints of milk. Makes othf EDNA WITT. COOK n o w t 7 5 Frosted L e m o n P i e The juice and grated rind of one lemon, twothirds cup white sugar, the yolks o f t w o eggs, three tablespoonfuls o f s i f t e d f l o u r ( r o u n d i n g full), stir in one pint of scalded milk nearly boiling. T h i s makes a large pie without top crust. Bake the crust and when done fill. B e a t the whites o f eggs, w i t h one tablespoonful of sugar. Spread on t h e t o p a n d place i n the o v e n t i l l slightly brown. T o keep the crust i n shape fill with clean corn on wheat while baking. MRS. HARRY WITT. Lemon P i e One cup m i l k p u t i n t o double boiler. S t i r into t h i s when boiling one tablespoonful cornstarch that has been wet in milk, add one teacup sugar, the grated rind and juice of one lemon, a small piece o f butter, yolks o f two eggs, use the whites for frosting. M R S . C. A. LOVELAND. Lemon Pie One cup sugar and one tablespoonful flour rubbed together, then add the beaten yolks o f two eggs and the grated r i n d and juice o f one lemon, s t i r w e l l , then a d d t h e beaten whites (beaten to a stiff froth), and lastly one cup boiling water, stir but do not mix the whites too well, pour into a rgoderate sized pie- plate and bake without any upper crust. T h e -stiff whites will rise t o the top- during baking and when done makes a nice frosting. M R S : J. E. HART. Lemon Pie Cut a slice one inch thick from a loaf of bread and trim off the crust, using only the soft part. Place this in a bowl, add a little salt, a dessert- �76 C O O K BOOK spoon of butter and one cup of boiling water, Beat until smooth, then add one cup of sugar, the juice of one lemon with grated rind and the yolks of two eggs well beaten. S t i r till well blended and pour into deep pie-plate covered with rich crust. When done cool, then cover with a meringue made of the whites of two eggs beaten stiff and two tablespoonfuls of powdered sugar, flavored with one-half a teaspoonful of vanilla. Place in the oven and brown slightly. MRS. G. D. CAPEN. COOK BOOK pouring into the pastry or the crust will melt. Bake slowly and frost with the white of the egg beaten stiff and four tablespoonfuls powdered MRS. P. A. SKELTON. sugar. Cream Pie One cup sugar, two tablespoonfuls flour, one pint sweet cream, one-half pint sweet milk, two well beaten eggs, flavor with nutmeg. MRS. C. F. BURR. Cornstarch Pie One pint sweet milk, one-half cup of sugar, two tablespoonfuls cornstarch, a little salt, two teaspoonfuls extract of lemon, cook in hot water or double boiler, bake the crust, put in the thickening while hot. F r o s t as lemon pie. MRS. MILTON BREWSTER. Whipped Cream Pie Line a deep pie plate with a good pie crust, pricking full of holes with fork, and bake. Filling—one cup sugar, two large mixing spoonfuls flour, a pinch of salt, stir sugar, flour and salt together, add a little cold water and stir, then turn. on one pint boiling water and cook in double boiler until thick, turn into crust when cold, cover with whipped cream. MRS. ERNEST THAYER. Cranberry Pie One and one-half cups cranberries, one and one-half cups raisins, run through meat grinder, three teaspoonfuls flour, one and one-half cups sugar, one cup water, a little vanilla, stir all together. Makes two pies. (Don't cook before you put it in the crust). A . M. CONE. Mock Cherry Pie One cup cranberries cut open, one-quarter cup seeded raisins, one cup sugar, one tablespoonful flour, salt, one teaspoonful of vanilla, little bits of butter, one-half cup boiling water, stir all together before using in the pie. MRS. MAGARGAL. Cream Pie One and one-half pints scalded milk, onehalf pint cream, one-half cup sugar, two heaping tablespoonfuls flour, yolk of one egg, a pinch of salt, one-quarter nutmeg. M i x sugar and flour and stir into the hot milk. Cook for two minutes. A d d cream and egg. L e t cool before Cherry Pie One quart of cherries, steam and pit the cherries, one cup of sugar, 1 tablespoonful of flour for each pie. Bake with two crusts. MRS. CHARLES BROOKS. �78 C O O K BOOK Rhubarb Pie One cup chopped rhubarb, one cup chopped sugar, whittle lemon peel and one well beaten egg. M R s . H. M. THAYER. Apple Pie Line a plate with crust, fill with good tart apples pared and quarters cut once in two, unless apples are large, sprinkle with a little nutmeg and cinnamon, nearly one cup o f sugar, cover with crust and bake till browned a little. MRS. C. F. BURR. CAKE Angel Cake The whites of eleven (11) eggs, one and onehalf (11/2) cups of granulated sugar sifted once, one cup of flour sifted with one teaspoonful cream of tartar four times, one teaspoonful of vanilla, bake in an ungreased pan for forty (40) minutes. W h e n done invert pan on two cups and let stand until cake is cold. A N N A COLE. Rhubarb Pie Molasses Sponge Cake Two crusts, made same as for apple or mince pie, one cup chopped rhubarb, one cup sugar, one-half cup water, one tablespoonful flour, one tablespoonful raisins cut or chopped fine. MRS. H. L. TOWER. One egg, one-half cup sugar, beat together with salt, three tablespoonfuls molasses, one teaspoonful cinnamon, one teaspoonful baking powder, one-half cup milk, one cup flour. MRS. C. A. KILBOURN. Lemon Pie Filling—Fills Two Pies Sponge Cake One cup sugar, one cup maple syrup, grated rind and juice of one lemon, a little butter, one egg, three tablespoonfuls flour dissolved in one cup cold water, one-half cup chopped raisins. GRACE A. KNAPP. Yolks of three eggs, beat light, a little salt, one cup sugar, heat in a little at a time, three tablespoonfuls cold water, one cup flour, one teaspoonful baking powder. Beat the whites of three eggs, put in the last thing. MRS.AMANDA L. BROWN. Sponge Cake Two eggs (beat), one cup sugar (beat), flavor (nutmegs and lemon good), little salt, one cup flour, one teaspoonful baking powder, onehalf cup boiling milk. (the last thing), bake twenty minutes. Good for layer cake also. MRS. H. D. BRADLEY. �80 C O O K BOOK COOKBOOK 8 1 Caramel Cake Roll Jelly Cake One cup sugar, two eggs, butter size of an egg, one cup flour, one teaspoonful baking powder, two squares chocolate or two tablespoonfuls cocoa, stir together, then add one-half cup milk. Bake in layers. Filling—one cup sugar, onethird cup milk, butter size walnut, flavor with vanilla, boil till it hardens in water. VIOLA CONE. Two eggs, one-half cup sugar, one cup flour, four tablespoonfuls sweet milk, one teaspoonful soda, two teaspoonfuls cream of tartar. ' M R S . MERRICK SMITH. Eggless White Loaf Cake One cup sugar, one cup sweet milk, two and one-half cups flour, one-half scant cup butter, two teaspoonfuls baking powder, one cup raisins chopped, flavor with lemon. MRS.AMANDA L. BROWN. Sunshine Cake Yolks of eleven eggs, beat well, two cups sugar, one cup cold water, two cups flour, two teaspoonfuls baking powder, flavor. MRS. H. D. BRADLEY. Sweet Cream Sponge Cake Two eggs broken into a cup filled with sweet cream, one and one-half cups flour, two even teaspoonfuls baking powder, one cup sugar, flavor. MARION BARTLETT. Nice Sponge Cake One cup white sugar, three eggs beaten separately, two tablespoons sweet milk, one heaping teaspoonful of baking powder sifted with one teacupful of flour, one-half teaspoonful salt. Flavor to taste. M a s . L. M. °scoop. Scripture Cake Before making this cake read all the passages of the Scripture carefully. O n e cup of butter, Judges 5.25; two cups sugar, Jeremiah 6.20; three and one-half cups flour, 1, Kings 4.22; two cups raisins, 1 Samuel 30.12; two cups figs, 1 Samuel 30.12; one cup almonds, Genesis 43.11; one cup water, Genesis 24.20; six eggs, Isaiah 10.14; a little salt, Leviticus 2.13; one large spoonful honey, Exodus 16.31; spice to taste, 1 Kings 10.2. F o l l o w Solomon's advice f o r making good boys, Proverbs 23.14, and you have a good cake. U s e t w o teaspoonfuls baking powder. S . E. ALLEN. Maple Sugar Cake One cup granulated sugar, one cup sour cream, one-half cup thick maple syrup, two cups flour, one cup fruit or nuts, two eggs, one teaspoonful soda, one teaspoonful cinnamon. MRS. P. A. SKELTON. Sure Luck Cake One cup o f sugar, one-half c u p butter (scant), one-half cup sweet milk, two eggs, the white and yoke beaten separately, then together, two cups flour, two teaspoonfuls baking powder, flavor with a little nutmeg and lemon. S. E. ALLEN. �82 C O O K BOOK COOK BOOK 83 Potato F l o u r Cake D o l l y Va r d e n C a k e - - W h i t e L a y e r Four eggs, one cup sugar, one-half cup potato flour, one level teaspoonful baking powder, beat whites and yolks separately; m i x yolks and sugar first, then add whites a n d m i x well the flour after sifting baking powder through it, flavor with vanilla. B a k e i n a large tin. MRS. ROY G. WIGGETT. Cream P u ff Cake Two eggs, one cup sugar, one cup milk, one cup flour, t w o teaspoonfuls cream tartar, one teaspoonful soda, bake i n a f l a t t i n . F i l l i n g — one cup milk, two large spoonfuls sugar, one egg. one large spoonful flour. L e t the sugar and milk boil, then add the flour well beaten with the egg to the boiling milk, let cook till thick, add lemon when cold. A I R S . DWIGHT PRVITICE. One cup flour w i t h heaping teaspoonful baking powder s i f t e d w i t h i t , one c u p sugar, h a l f cup sweet milk, whites o f t w o eggs well beaten, flavor w i t h rose Pink Layers One ..up flour, o n e teaspoonful baking powder, one cup pink sugar, half cup o f sweet milk, two tablespoonfuls b u t t e r, y o l k s o f t w o eggs, flavor with lemon. Yellow Layers One cup flour, o ne teaspoonful baking powder, one cup sugar, one-half cup sweet milk, two tablespoonfuls butter, yolks o f t w o eggs, flavor with lemon. L i l y Cake D a r k Layers Cream, one-third cup butter, add gradually one cup sugar and one-half cup milk, m i x and sift one and three-quarters cups o f flour, t w o and one-half teaspoonfuls b a k i n g powder, combine mixture and add the whites o f three eggs well beaten. One cup flour, o ne teaspoonful baking powder, one cup b r o w n sugar, one-half c u p sweet milk, t w o tablespoonfuls b u t t e r, y o l k s o f t w o eggs, flavor with vanilla, one square of chocolate, scrape one square of, plain chocolate into a cup, let i t warm slowly and melt, adding the milk to keep i t thin, then s t i r i n t o the cake, using m i l k measure f o r t h e c a k e ; p u t t h e layers together with plain o r boiled f r o s t i n g . MRS. MARY J. YALE. Maple Syrup Icing Boil two cups maple syrup until brittle when dropped in water, then pour upon the well beaten white o f one egg, s t i r r i n g constantly until cool enough t o spread. M R S . IRELAND. Butternut Cake Tw o cups sugar, one-half c u p butter, three eggs, one cup milk, one and one-half cups but- �84 C O O K BOOK ternut meats, three teaspoonfuls baking powder, three cups f l o u r. F r o s t a n d p u t halves o n frosting. M R S . GEORGE OSGOOD. Mocha Cake Two eggs beaten light, one cup sugar beaten in gradually, one and one-half cups flour, two teaspoonfuls baking p o w d e r, o n e teaspoonful butter, pinch of salt, flavor. L a s t of all add onehalf cup milk. F r o s t i n g —one-quarter cup butter creamed w i t h o n e heaping c u p powdered sugar, two teaspoonfuls strong coffee, two teaspoonfuls cocoa, one teaspoonful vanilla. MRS. GEORGE OSGOOD. Society Cake Three cups o f flour, t w o cups o f sugar, one cup of milk (sweet), one-half cup of butter, two eggs, one and one-half teaspoonfuls o f baking powder. T w o loaves o r bake in a long tin and spread with chocolate, made by taking one cup of sugar, one square of chocolate or two tablespoonfuls o f cocoa, f o u r tablespoonfuls o f milk and piece of butter size o f a walnut. B o i l this well together, stirring often t h a t i t may n o t burn. Beat while cooling and when cool enough to spread easily pour over the,.cake. MRS. H. L. TOWER. Alma Loaf Cake One egg, one cup sweet milk, one cup sour milk, two and one-half cups sugar, one cup butter, s i x cups f l o u r, nutmeg, t w o teaspoonfuls cream of tartar, one teaspoonful soda, raisins and citron. ALMA CROSS. COOK BOOK 85 Cold Wa t e r Cake Two eggs, one cup sugar, one-half cup butter, two and one-half cups flour, one teaspoonful cream tartar, one-half teaspoonful soda dissolved in one-half cup of cold water, one cup chopped raisins, lemon. M R S . LATHROP DRURY. Raised Cake Two p o u n d s f l o u r , o n e a n d o n e -quarter pounds sugar, 12 ounces butter, t w o eggs, onehalf pint potato yeast, one pound raisins, one teaspoonful soda, one a n d one-half nutmegs, one pint milk. M i x only half o f the sugar at night, . eggs and remainder of sugar in the morning. MRS. C. F. BURR. Forbes Cake • F i v e cups flour, two cups sugar, one cup butter, one cup sweet milk, three cups eggs, raisins, one teaspoonful soda, two teaspoonfuls cream of tartar, nutmeg. M R S . ALICE CROSS. Martha Wa s h i n g t o n Cake Bake in three layers. O n e cup of sugar, one cup of sweet milk, two cups of flour, one egg, two teaspoonfuls of baking powder, butter size of an egg. C u s t a r d , one egg, one-half pint milk, one teaspoonful cornstarch, o n e teaspoonful f l o u r, two tablespoonfuls sugar. S c a l d the milk, beat the sugar, flour, e g g a n d cornstarch together, add the milk, boil u n t i l thick, flavor and when cold spread between cake. MRS. HATTIE C. HIGGINS. �86 C O O K BOOK Quick Loaf Cake One egg, one cup sugar, one-half cup butter, one cup sweet milk, one-half cup raisins, two and one-quarter cups flour, one teaspoonful baking powder. M R S . DWIGHT PRENTICE. Cup Cakes One cup sugar (full), one-half cup butter three eggs, whites and yolks beaten separately, one and one-half teaspoonfuls baking powder, one-half cup milk, one and two-thirds cups flour. MRS. E. J. CLARK. Lightning Cake One-quarter cup melted butter, put one egg in sauce cup and fill cup with milk. I n a bowl put one cup flour, one small cup sugar, one teaspoonful baking powder, pour butter, egg and milk into this and beat until very light. Icing— one-quarter cup melted buyer, stir in enough powdered sugar to make proper consistency. MRS. E. J. CLARK. Nut Layer Cake One cup sugar, one egg broken in a cup, fill half full of melted butter, then fill full of milk, one heaping cup of flour, one teaspoonful of baking powder, beat all t o g e t a five (5) minutes. Frosting—equal parts o f linfopped nut meats, cream and sugar boiled together. MRS. C. K. BREWSTER. Layer Cake One cup sugar, butter size of an egg, one cup milk, two cups flour, one egg, two teaspoonfuls baking powder. Three layers. MRS. C. A. LOVELAND. COOKBOOK 8 7 Apple Sauce Cake One cup sugar, one-half cup butter, one-half teaspoonful each o f cloves, cinnamon, nutmeg and salt, one cup raisins dusted with flour, put one teaspoonful soda in one cup of apple sauce as prepared for the table, beat well together, mix all and add one and three-quarters cups flour. FLORENCE A. SAMPSON. Aunt Elizabeth Cake Two eggs, one of maple sugar and one-half of maple molasses, one cup of sour cream, one teaspoonful o f cloves, nutmeg and cinnamon, soda and salt, two cups of flour, currants and raisins. M . E. YALE. Molasses Layer Cake One cup molasses, one-half cup sugar. two eggs, four tablespoonfuls butter, one teaspoonful each of doves, cinnamon and salt, one teaspoonful soda, one-half cup milk or buttermilk, two cups flour, bake in three layers. Frosting—boil one cup sugar with one-half cup water until it waxes in cold water, beat white of one egg to a stiff froth and add one cup chopped raisins. When sugar is ready, pour slowly in the eggs and raisins, beating bri,,,liTy while pouring. Loyist, C. BATES. Chocolate Marble Cake Two cups of sugar, one-half cup of butter, one cup of milk, three cups of flour, two eggs, two teaspoonfuls of baking powder. Grate two squares of chocolate, dissolve it in tablespoonful IL! �88 C O O K BOOK of hot water, add one-half cup o f sugar, then mix three spoonfuls o f the light with the dark and m i x l i k e a n y marble cake. M a k e s two loaves. M R S . WENDELL FISKE. Marble Cake Light part—one and one-half cup sugar, onehalf cup butter, one and one-half cup sweet milk, baking powder, two teaspoonfuls whites of four eggs, two and one-half cups flour. D a r k part— one cup sugar, one-half cup molasses, one-half cup butter, one-half cup sour milk, two teaspoonfuls baking powder, two and one-half cups flour, yolks of four eggs, all kinds of spices. MRS. F. L. KNAPP. Dark Cake Without Eggs One cup sugar, one cup sour milk, one-half cup shortening, four tablespoonfuls cocoa, two cups flour. B a k e slowly. W h e n cold cover with whipped cream. M I L D R E D SHAW. Fudge Cake One-half c u p sweet m i l k , t w o squares o f chocolate or three large tablespoonfuls of cocoa, put on stove and boil until thick, add one cup of sugar, one-half cup milk (sweet), butter size of walnut, one teaspoonful soda, moistened in three tablespoonfuls o f hot water, one and one-half cups of flour. M R S . HARRY TINKER. Dark Cake One and one-half cups sugar, one-half cup lard, one egg, one cup sour milk, two tablespoon" COOK BOOK 8 9 fuls molasses, one cup raisins, three cups flour, one teaspoonful soda, cinnamon and cloves. also a little salt. M a k e s one large loaf. MRS. E. M . PEASE. • Black Chocolate Cake One cup creamery milk, yolks o f two eggs, three squares o f chocolate and cook like a custard, stirring until i t boils. H a v e ready two cups of sugar, one-half cup of melted butter and pour custard into it while hot, beat well, then add one cup creamery milk with two teaspoonfuls of soda, then three cups o f bread flour, beat until all lumps disappear, then put in one more cup of milk. T h i s extra cup of milk is only needed when bread flour is used. S a l t . B u t it is much nicer made this way. T w o loaves. N. A. BATES. Dried Apple Cake One cup dried apples cut i n small pieces, simmer in one cup molasses till of a dark color. When nearly cold add two-thirds cup butter, one egg, one cup sugar, two and one-half cups flour, one teaspoonful soda, spice with cloves, cinnamon and nutmeg. a t N . M . STONE. Easy F r u i t Cake One cup of sugar, one cup of butter, one cup of molasses, one cup o f sour milk, one cup of raisins. one egg, one teaspoonful o f soda, two teaspoonfuls of mixed spices, three cups of flour. MRS. FITZROY. �90 C O O K BOOK COOK BOOK Fruit Cake one teaspoonful ginger, a little cloves, and last thing one cup hot water i n which one tablespoonful shortening has been melted. Flits. J. E. BURR. One cup sugar, one cup sour milk, one cup molasses, two-thirds cup shortening, one egg, one teaspoonful cinnamon, one teaspoonful cocoa, one teaspoonful soda, nutmeg and raisins or any kind of fruit desired. M R S . C. F. BATES. Ginger Bread Pork Cake One cup molasses, butter and lard size of an egg, one cup hot water, one teaspoonful soda, one teaspoonful cinnamon and ginger, two cups flour ( f ull ) . M R S . E. J. CLARK. One pciund of pork chopped fine, pour over it two cups of boiling water, let stand until cold, then add three eggs, three cups of brown sugar, one cup of molasses, four and one-half cups of flour, three teaspoonfuls of baking powder, one teaspoonful o f cloves, nutmeg and cinnamon, one-half pound of raisins, citron and currants. MRS. S. H. BROOKS. Cream Puffs Pork Cake One-half pound pork chopped fine, one cup molasses, two cups sugar, one cup sour milk, one teaspoonful soda, two eggs, five cups flour, one cup raisins, spices to taste. T h i s makes three loaves. M R S . J. B. PEASE. Ginger Bread One-half cup sugar, scant one-half cup shortening, one-half cup molasses, one egg, one teaspoonful soda dissolved i n one-half cup sour milk, one and one-half cups flour, one-half teaspoonful ginger, one-half teaspoonful cinnamon. BESSIE G. BARTLETT. Soft Ginger Bread One cup maple syrup, one-half cup sugar, one egg, two cups flour, one teaspoonful soda, salt, 91 3 One-half cup butter, one and one-half cups flour, four eggs, one-half pint water. S t i r the butter into the water, which should be warm, set it on the fire in a saucepan and let it boil, stirring often. W h e n i t boils stir in the flour, let it boil one minute and stir until smooth, then cool. B e a t the eggs light and stir into this cooled paste. B a k e on buttered tins, dropping a heaping teaspoonful in each cake, smooth into a round flat cake, putting them about two inches apart. Bake 25 to 30 minutes in a moderate oven. F i l l with whipped cream sweetened and flavored with vanilla. M R S . JOHN BURR. Coffee Icing One cup powdered sugar, butter size of walnut, two teaspoonfuls cocoa, stir together, add two tablespoonfuls hot strong coffee and one teaspoonful vanilla, stir until smooth. t h e n MABEL THAYER. Chocolate Frosting Put four tablespoonfuls of Baker's cocoa in a bowl, add a tablespoonful of hot water, white �92 COOK BOOK of one egg and powdered sugar to make a paste, set over hot water and cook smooth, add a small lump of butter and when cool spread on layers and on top. Flavor with vanilla. MRS. L. M. OSGOOD. DOUGHNUTS AND COOKIES Raised Doughnuts Frosting One-half yeast cake, one and one-half cup sweet milk, one-half cup sugar, flour to make a batter. L e t rise over night. T w o eggs, onehalf cup sugar, one-half cup butter, little salt, nutmeg, flour to roll out, let rise, then cut out and let rise once more and r y f in hot lard. MRS. C. A. KILBOURN. White of one egg, one good sized Baldwin apple pared, cored and grated into egg and one cup sugar. Beat all together until thick as whipped cream. M R S . FRANK BATES. Lemon Filling for Layer Cake Raised Doughnuts One cup sugar, two eggs, four tablespoonfuls water, juice and grated rind of two lemons. Boil until it is thick so it will not run, then add chopped raisins or nuts. J O S E P H I N E HEWITT. Boiled Frosting One pint milk warmed, one cup melted lard. Put the milk into a quart cup and the cup of melted lard and then put in milk enough to make a quart, one cup yeast, one and one-half cups sugar, two eggs, salt, a little nutmeg. Flour enough to knead. M a k e them at night, cut them out in any way you like and let them raise until light and f r y in hot fat. I always have good luck. M R S . AMANDA L. BROWN. • One cup granulated sugar moistened with three tablespoonfuls of water and boil until it spins a clear thread. Have ready the whites of two eggs beaten until dry. When the sugar is • cooked take from the fire and wait until all bubbling ceases and then turn a thin stream of the hot sugar into the beaten white of eggs, beating both together carefully until well mixed. Chopped nuts and raisins can be mixed with this frosting, making a delicious filling for layer cakes. MRS. ALBRO. Doughnuts Two eggs, one cup sugar, one cup rich sweet milk, one-half teaspoonful salt, two teaspoonfuls baking powder, flour to roll. A . M. CONE. Doughnuts One egg, one cup sugar, one heaping tablespoonful thick cream, one cup sour milk, a little nutmeg and salt, one teaspoonful each of soda and baking powder, flour to roll. MRS. J. E. BURR. •1 �94 C O O K BOOK Oleykoks Beat one egg and add one cup of sugar, then beat very light, add one small cup of new milk without stirring, then sift one pint of flour, three teaspoonfuls of baking powder, salt and nutmeg to taste. D r o p from spoon into the hot fat to cook and form their own shape. MRS. EMMA L. PERRY. Crullers Two eggs, one cup sweet milk, three-quarters cup sugar, salt, three teaspoonfuls baking powder added with part flour. A f t e r a part of the flour has been stirred in add five tablespoonfuls of melted shortening. F r y in hot lard. MRS. ZARR. Cheese Sticks COOK BOOK 95 Bangor Brownies One cup sugar, two squares melted chocolate, or two tablespoonfuls cocoa, one-half cup butter, two eggs (beaten), one-half cup nut meats, onehalf cup pastry flour. Good, if nuts are omitted. Spread thin, bake 15 minutes, cut in strips when cool. L O U I S E C. BATES. Drop Cookies Two-thirds cup sour cream, one cup molasses, one cup brown sugar, one teaspoonful soda, two eggs, one teaspoonful cloves, one teaspoonful cinnamon, one teaspoonful nutmeg, one teaspoonful ginger, a few raisins or not. F l o u r to mix a stiff hatter and drop from a spoon. MRS. HARRY TINKER. Ginger Drop Cake Two cups of grated cheese, one-half cup of butter, one cup o f flour, one-quarter cup of water, mix and roll thin, then cut in narrow strips. ANNA COLE. One cupful of molasses, one-half cupful of sugar, one cupful of sour cream, one egg, one teaspoonful each of ginger and soda, three cupfuls of flour. D r o p on buttered tins and bake quickly. M A Y G. PORTER. Ginger Snaps Bring to a scald one cup of molasses and stir, while foaming, over one cup of sugar, one egg, one tablespoonful of ginger, beaten together; then add one tablespoonful o f vinegar. Flour enough to roll stirred in as light as possible. M. E. YALE. • One cup of molasses, one cup brown sugar, one cup lard, one-half cup cold coffee, two even teaspoonfuls soda, one even teaspoonful ginger. Iix stiff, roll thin and bake in quick oven. MRS. H. D. BRADLEY. Soft Ginger Cookies Two cups molasses, one-half cup melted lard, one cup boiling water, three teaspoonfuls soda, two teaspoonfuls ginger, salt, flour enough to roll. JOSIE S. HILLS. Ginger Wafers Oatmeal Cookies Four cups oatmeal, two cups flour, one and one-half cups sugar, one cup butter or any short— ening, one-half cup milk, one teaspoonful baking soda. MRS. C. C. KNAPP. �96 C O O K HOOK Oatmeal Cookies One cup scant butter and lard (mixed), one cup sugar, two eggs well beaten, salt, two tablespoonfuls o f sweet milk, one teaspoonful o f saleratus, two and one-half cups rolled oats, two cups flour, one cup chopped raisins, vanilla. M i x to fm p .D s d n ia rw h e g poonand press down. Sprinkle with sugar. B a k e in a moderate oven, M A R G U E R I T E BARTLETT. COOK BOOK 97 Hermit Cookies One cup of sugar, one-half cup of lard, three eggs, spices and salt, one teaspoonful of soda dissolved in two tablespoonfuls of milk, stir in onehalf cup of raisins rolled in flour. F l o u r enough to roll soft. M R S . A. W. TROW. Filled Cookies One cup of sugar, one-half cup butter, creamed together, one-half cup milk, one egg, three and one-half cups flour, two teaspoonfuls cream tartar, one teaspoonful soda, salt, one teaspoonful vanilla. F i l l i n g --one cup chopped raisins, onehalf cup sugar, one-half cup boiling water, one tablespoonful flour, salt. C o o k until thick. MRS. WALTER A, SMITH. Hickory Cookies Beat four eggs very light, separate both the yolks, stir two scant cups of sugar and the beaten whites, add one pint flour and one teaspoonful baking powder and one pint nut meats. MRS. C. K. BREWSTER. Marguerites Beat the white of one egg until stiff, beat in one-quarter of a cup of confectioner's sugar, add a half cup of chopped raisins, Peat the mixture very thoroughly, spread o n /dainty buttered crackers and put in a quick oven to brown. F i n e for luncheon or tea. M Y R A j . STEVENS. White o r Sugar Cookies Two cups of sugar, one egg, one cup of butter, one cup of very sour cream, one cup of milk, one teaspoonful o f soda. W h e n ready to cut out sprinkle a little sugar on them and roll a little more. M R S . FITZROY. Vanilla Wafers One cup sugar, two-thirds cup butter, four tablespoonfuls. sweet milk, one teaspoonful vanilla, three teaspoonfuls baking powder, one egg, flour to mix stiff. R o l l very thin. MRS. H . D. BRADLEY. Sour M i l k Cookies Two eggs, two cups of sugar, one cup of sour milk, one cup of shortening, one teaspoonful of soda, salt and a little nutmeg. M o l d as soft as can be handled. M R s . A. W. TROW. Grandmother's Cookies Three cups sugar, one-half cup butter, one tablespoonful ginger, one teaspoonful soda, five eggs, flour to make very stiff. R o l l thin. HELEN B. FOGG. �98 C O O K B O O K Sour Cream Cookies Two eggs well beaten, one cup sugar, one cup thick sour cream, one teaspoonful saleratus dissolved, one-half teaspoonful nutmeg and as little flour as you can handle them and keep from sticking, roll quite thin and sprinkle with sugar. Bake in a hot oven. M R S . J. M. KNAPP. Cream Cookies One cup sugar, one cup cream, one egg, one teaspoonful soda, a little salt, flavor with nutmeg, flour enough to roll. Sprinkle sugar over them just before putting in the oven. MRS.PHEBE WRIGHT. Cream Cookies Two cups sugar, one cup sour cream, one cup butter and lard mixed, one teaspoonful soda, two eggs, lemon extract and salt. I sometimes chop raisins and put in. I t improves them. M i x as soft as you can and roll. Sprinkle sugar on top and put a raisin in center and bake in quick oven. N. A. BATES. ICES Pineapple Sherbet One can grated, or one pint fresh fruit, one pint sugar, one pint water, one tablespoonful gelatine. T h e boiling water used in dissolving the gelatine should be part of the pint of wa BARTLETT.ter. ELSIE V. Raspberry Sherbet One pint berry juice, one pint sugar, one pint water, juice of two lemons, one tablespoonful gelatine. E L S I E V. BARTLETT. Maple Mousse One cup of syrup, beat yolks of two eggs, add to syrup and boil until it thickens. L e t stand until cool. W h i p one cup of thick cream and add to beaten whites. M i x , pack in ice and let stand for three or four hours. MRS. D. T. CLARK. Chocolate Ice Cream Two quarts cream, one quart milk, three cups sugar, three eggs, three tablespoonfuls cocoa, mix with boiling water enough to make smooth, two tablespoonfuls vanilla, s t i r a l l together and I\ ER'NEST THAYER. freeze. Ice Cream One pint of milk heated, two tablespoonfuls flour, one cup of sugar, a little salt, mixed, and �100 C O O K BOOK add two unbeaten eggs, beat together, turn a part of hot milk into this, then stir into rest of milk and boil like custard. I t will not be very thick. Strain and cool. Then add cream, one cup of sugar and flavor as wished, and freeze. MRS. D. T. CLARK. ' CANDY Coffee Candy Boil together without stirring one-half cup of strong coffee and two cups of sugar until thick enough to spin a thread. Remove the pan to a dish of cold water and beat rapidly until i t creams. S t i r in a cup of chopped nut meats, pour in a flat tin and cut into squares.M MRS. ARKWICK. Chocolate Caramel Two cups brown sugar, one cup molasses, one cup milk. B o i l twenty minutes, then add butter the size of an egg rubbed into one tablespoonful of flour and one-half cake Baker's chocolate. Boil until it waxes in cold water and spread thin in buttered tins. R . B. DICKINSON. Baked Nut Candy One cup brown sugar, one cup nut meats chopped fine, a pinch of salt and soda, the white of one egg, beat white slightly, add other in gredients, spread in a buttered pan and back in moderate oven for about twenty minutes. When cold cut into squares. M R S . INA SMITH. Potato Candy One pound confectionery sugar, one small boiled potato right out of the kettle, stir in sugar till it is thick enough to roll on pastry board, �102 COOK BOOK sprinkle on a little of the sugar; roll round. Cut in inch pieces and put an English walnut on each side; lay on a buttered plate, flavor the sugar with vanilla. V I O L A CONE. Maple Cream Take one-half as much water as maple sugar, cook without stirring and when almost done put in a small piece of butter. W h e n it begins to harden take it off the fire and stir rapidly until it becomes a waxen substance, then divide into balls, enclosing each ball between two halves of an English walnut. S e t to cool. MRS. MARKWICK. COOKBOOK 1 0 3 Peppermint Creams Two cups o f white sugar, one-half cup of water, boil five minutes, flavor to taste with peppermint, stir until thick and drop on buttered tins or drop on white paper well buttered. INEz PORTER. Panochee Candy Four cups brown sugar, one cup milk, butter size of a walnut. C o o k twenty minutes, then put in tablespoonful of vanilla and the meats of one pound English walnuts. Spread on a buttered dish. G R A C E A. KNAPP. Divinity Fudge Fudge Two cups sugar, one-half cup corn syrup, one-half cup water. B o i l until i t will make a long hair. B e a t the whites o f two eggs stiff. Put into mixture and stir. W h e n cool add threequarters cup of walnut meats and stir. MRS. INA SMITH. Two cups sugar, one cup cold milk, tw allo squares chocolate, butter size of an egg. Boil together until i t threads. Remove from stove and add one teaspoonful of vanilla. IMOGENE SHAW. Peanut Brittle Chocolate Creams Put iron spider on stove, in which put two cups granulated sugar. L e t remain until it begins to brown, then put in two cups shelled peanuts. L e t remain until sugar is all brown. Pour out in buttered tins. M A D A L I N E KNAPP. Use the fondant by moulding it up until it is soft and form into ball of proper size and chop. Take one-half pound of chocolate, put over hot water. I take a basin and set it over teakettle. Add one tablespoonful of peanut butter. Lard will do i f you haven't the other. A d d when. melted and well mixed. Ta k e two forks and dip the cream into it. Y o u have to have the cream well hardened by setting in cold place for seve . hours before dipping. r Place athem on glazed paper and set away to cool again. I f carefully done you will find them very nice.N. A. BATES. Nut Butter Scotch One cup of white sugar, two tablespoonfuls of butter, three tablespoonfuls of molasses, four tablespoonfuls of water. B o i l until it snaps in water. P o u r into buttered tins, the bottom of which is covered with nuts. I N i c z PORTER. �I 104 C O O K BOOK Fondant How to make fondant for all kinds of cream candy: O n e pint of granulated sugar, one small cup of hot water in agate pan. S t i r only to mix. When it has boiled ten minutes dip in a spoon and hold up. Probably the liquid will only form a thick drop on edge of spoon. I f so wait a few minutes, then try again. I f it leaves a silk-like hair drop some m cold water. I f you can take it out in soft ball i t is done. S e t it in a cool dry place and let stand until cool enough to put finger in it without burning it. A d d flavoring, then stir until it is a soft cream and finish out with your hand. M o u l d in all that is around thei pan. Y o u can set this away and use it a week after if you wish. N . BATES. Turkish Delight One box Knox sparkling gelatine, one large, juicy orange, one lemon, one pound granulated sugar. S o a k the gelatine in two-thirds cup cold water five minutes. P u t sugar on stove in twothirds cup cold water, and when it comes to boiling point add gelatine. B o i l slowly, but steadily, twenty minutes; add the grated rind and juice of the orange and the juice of the lemon (there should be one-half large cup o f fruit juice). Wet tin with cold water and pour in the mixture to the depth of one inch. When firmly set immerse mould in warm water, turn out and cut in cups and roll in confectioner's sugar. Vary by using different f r u i t juices, flavorings and colorings. M R S . A. C. 0. HEwill'• PICKLES, J E L L I E S A N D PRESERVES Cranberry Jelly Cranberry jelly, one quart cranberries, one pint of water, one pint of sugar. A d d water to berries and boil until soft, strain, add sugar and boil twenty minutes. P o u r into mould. MYRA J. STEVENS. For Geranium Jelly Make plain crabapple jelly and put a ripe geranium leaf i n bottom o f tumbler and pour jelly in, remove leaf and put i t in the next jar and so on. M R S . E. J. CLARK. Astrachan Apple Jelly Take apple, boil till tender, then drain, allow one quart of juice to one pound of sugar. L e t it boil till i t jells. M R S . CHARLES BROOKS. Pear and Plum Jelly Take your juice from canning, boil till this thickens, allow one pound of sugar to a quart of juice. M R S . CHARLES BROOKS. Peach Jelly When canning peaches save the parings and stones add water, not quite enough to cover, then cook till strength is out, strain, but not press them. Ta k e hard sour apples (Baldwins are �106 C O O K BOOK COOKBOOK 1 0 7 good), about one-third more in bulk than of the peach parings, cut i n pieces, cook and strain same as peach, mix the two, boil a few minutes, add an equal measure of granulated sugar, boil until jelly. M R S . 0. H. BUCK. through a strainer. A d d one tablespoonful butter, salt and pepper to taste and thicken with one heaping tablespoonful MRflour. S.HORACE BARTLETT. Blackberry Jam Ripe Tomato Sauce To four quarts of berries add three pounds of granulated sugar; first mash the berries a few at a time and boil until thick, stirring almost constantly. M R S . WILLIAM STREETER. Seven pounds ripe tomatoes peeled and sliced, two and one-half pounds sugar, one quart vinegar, unless very strong, small handful whole cloves. Simmer five or six hours. MRs. H. G. a y. German Green Sauce One gallon green tomatoes chopped, one gallon cabbage, three quarts vinegar, one quart onions, one pound sugar, 11 tablespoonfuls salt, one and one-half gills white mustard seed, onehalf gill white pepper, four tablespoonfuls allspice, one gill whole cloves, one-half gill celery seed. L e t the tomatoes and onions stand over night after they are chopped, sprinkle with the salt. D r a i n and boil until tender. M. E. PARISH. Chili Sauce Twenty-five large ripe tomatoes, four green peppers, four onions, four tablespoonfuls sugar, three tablespoonfuls salt, one-half tablespoonful cloves, one-half tablespoonful cinnamon, two cups vinegar. Chop and boil two and one-half hours and seal while hot in pint jars. MRS. C. 0. WILLIAMS. Tomato Sauce Stew one-half can tomatoes and half a small onion ten minutes. R u b all the tomato pulp Peach Consort One basket peaches, equal amount of sugar, pound for pound, four or six oranges, boil slowly until thick. Remove from the fire and add the meats of one pound of English walnuts broken into small pieces. A p p l e may be used in place of peach if preferred. M R S . MAGARGAL. Grape Conserve Eight pounds o f grapes, four pounds o f brown sugar, two oranges, a little of the peel grated, one pound of raisins, one pound English walnuts chopped fine. 'Take the seeds out of the grapes, then cook all together until thick. J. H. BUCK. Orange M a r m a l a d e Two oranges cut in small chips across the orange, one lemon cut i n same way ; add one quart and one-half pint of cold water and simmer until tender; add one quart and one-half pint of sugar and cook slowly until like a soft Jelly. T h i s makes five tumblers. ALICE G. BARTLETT. �108 COOK BOOK Pear Chips • Eight pounds pear, f o u r pounds sugar, onequarter pound ginger, four lemons. W i p e pears, remove sterns, quarter and core; then c u t i n small pieces. A d d sugar a n d ginger and l e t stand over night. I n the morning add lemons cut i n small pieces, rejecting seeds, and cook slowly three hours. P o u r into jars and cover with parafline. M R S . FRANKLIN H . BURR. Canned Corn Pick, husk and silk when corn is quite full of milk, then cut off from the cob into a dish, pack cans full and with a mallet press every little while to be sure there are no a i r spaces in the cans. Put t o p o n ( w i t h o u t rubbers) a n d screw on tightly and put them in a boiler o f cold water, placing them so they will not touch and also with a board in the bottom of boiler, so as not to come too near the tire. W h e n they have boiled three hours unscrew top, p u t rubbers on and screw down tops tightly and let them boil one hour more. Ta k e them one at a time, put back again. MRS. FRANK BRADLEY. White Chow Chow One peck green tomatoes, three green peppers, f o u r onions, t w o tablespoonfuls salt, one tablespoonful whole allspice, one tablespoonful whole cloves, t w o quarts vinegar, one quart sugar, five tablespoonfuls of white mustard seed. Chop the tomatoes, drain and boil in one quart of vinegar five minutes. D o not use this vinegar again. C h o p onions and peppers, add to the tomatoes and the other quart o f vinegar. B o i l COOK BOOK 109 one-half hour, then add salt, sugar and spice, all butve the mustard seed. B o i l fifteen minutes, refrom fire and add mustard seed. mo MRS. WILLARD JONES. Spiced Green Tomato Slice one peck green tomatoes, one-half cup salt, cover w i t h one quart water, let stand two hours, drain off all the brine, then add one quart vinegar, one tablespoonful cinnamon, one pound sugar, clove, mustard, pepper. B o i l ten minutes. then simmer one hour. M R S . ALICE CROSS. Spiced Currants Four quarts ripe currants, three and one-half pounds brown sugar, one pint vinegar, one tablespoonful allspice, one tablespoonful cloves and a little nutmeg. B o i l slowly nearly an hour, stirring often (are nice relish with cold meats). LORENCE A. SAMPSON. Spiced Grapes Five pounds green grapes, seeded, one pound raisins, seeded, three pounds sugar, one pint vinegar, one teaspoonful cloves, one teaspoonful cinnamon. B o i l one hourM. RS. C. K. BREWSTER. Piccalilli One-half peck green tomatoes, one-half this quantity of cabbage. C h o p them fine. A d d one cup salt and let stand over night. Squeeze out the next morning, cover with vinegar and bring to a boil. P r e s s o u t and add six onions, two green peppers. P u t the vinegar i n the kettle �110 C O O K BOOK COOK BOOK 111 Chopped Pickle with one cup brown sugar, two tablespoonfuls of cinnamon, one o f mustard seed, one-half o f cloves. H e a t and pour all over the tomatoes, cabbage, onions and peppers. C o o k a little while. MRS. ANNIE PORTER. Bordeau Sauce a n d Cabbage Pickle One quart o f green tomatoes chopped fine, two quarts of cabbage shredded fine, five onions and one red pepper. L e t stand over night i n salt and water. T h e n scald one quart o f vinegar with one large cup of sugar, one-half tablespoonful of allspice, three-quarters tablespoonful of white mustard seed, one tablespoonful o f celery seed, two tablespoonfuls of salt; after well drained mix all together. MRS. S. H. BROOKS. Chopped Pickle One peck green tomatoes, eight green pep pers, eight onions, one ounce cloves, one teaspoonful allspice, one teaspoonful cinnamon, one nutmeg. C h o p the tomatoes fine, put over them a teacup of salt, let them stand over night. P o u r off the water, add other ingredients chopped fine. Scald one pint o f sugar in two quarts o f vinegar. A d d the pickles and scald. MARY E. YALE. Sweet Pickle Blackberries Seven pounds berries, three pounds sugar, one pint vinegar, one ounce each of cinnamon and cloves tied in a bag. B o i l ten minutes. NELLIE M. STONE. One peck green tomatoes, three green peppers, f o u r large onions, chopped fine, one-half pint white mustard seed, two quarts vinegar, one quart white sugar, two tablespoonfuls cloves, one tablespoonful allspice, three tablespoonfuls salt. Stew t w o hours. D r a i n t h e w a t e r f r o m t h e tomatoes, while chopping, and put the spice in a bag, excepting the mustard seed. T o be eaten with cold meat. M . E . PARISH. Cucumber Pickles One gallon cucumbers, cover with cold water, one cup salt, l e t stand o v e r night, then have plenty o f good vinegar t o cover the cucumbers, place on stove to scald, be sure and not cook the cucumbers f o r that softens them. P u t i n crock with plenty o f m i x e d spices a n d horseradish leaves, also cover with a cloth, then cover. Mats. F. L. KNAPP. A simple way of putting up cucumber pickles: Pick cucumbers when right size and wash well. Put i n any kind o f deep dish i n layers and put thick layer of table salt between each layer. L e t stand over night a n d drain o f f brine and p u t cucumbers in cold vinegar. D o not heat the vinegar when pouring on as the pickles w i l l not be as crisp. I f pickles are kept some time before using do not think they are spoiled i f moulded over top. M R S . MAUD JONES. Mustard Pickles One common size pan of tomatoes, one dozen encumbers, one quart of onions, two cauliflowers. slice all thin, soak in brine over night, then cook in Weak vinegar until tender. Y o u can make the OP �112 COOS BOOK pickles without cauliflower by using lima beans instead. Paste ; one gallon vinegar, one pound sugar, one pound mustard, one-half cup flour, one ounce celery seed and one ounce o f turmeric. Spice to taste. M i x the paste well, boil a few minutes and pour over the pickles. S t i r all together, then put in cans and seal. MRS. B. R. GREEN. WINES Koumyss One-third cake compressed yeast, one quart new milk, one tablespoonful sugar, a little warm water; dissolve yeast in water; mix all together; fill glass j a r and seal; let stand f o r 12 hours where you would put bread to rise, then put on ice until wanted. M R S . C. F. BATES. Unfermented Grape Juice Five pounds ripe grapes picked from the stems and washed, put into a preserving kettle and mash them, but do not break the seeds; add one quart of water and bring to a boil, set aside to cool, strain through a cloth strainer, do not press hard enough to get the pulp. Return juice to kettle with one pound of granulated sugar, let a b o i l h t aernput i n hot bottles, cork itcometo and seal, or in fruit jars. MISS AMANDA PEASE. Red Raspberry Dope Crush the berries and simmer until soft. Drain as f o r jelly. H e a t , and add an equal quantity o f sugar. S k i m and can as soon as the sugar is dissolved. G o o d for ice cream, ices, sauces, fruit, lemonade and sherbet. MRS.HORACE BARTLETT. Dandelion Wine One gallon water, three pounds sugar, two oranges, t w o lemons, three quarts dandelion �114 COOK BOOK blossoms. P o u r boiling water over the blossoms the day they are gathered. L e t stand over night, but do not cover. S t r a i n the liquor off next day and boil with the sugar one-half flour. Pare the oranges and lemons very thin, remove the white, bruise them well and add to the liquor with one-half cup of yeast. L e t stand week or ten days and bottle. M Y R A j . STEVENS. Elder Blow Wine One quart elder blossoms, thiee gallons water, nine pounds granulated sugar, two yeast cakes, two teaspoonfuls of lemon juice. B o i l water and sugar together and turn over the blossoms (a large stone jar with cover is best for the purpose). L e t stand until cold and then add one yeast (dissolved) and lemon juice. Leave nine (9) days. S t r a i n through cheese cloth into cask and add three ( 3 ) pounds o f chopped raisins. In six months bottle. A N N A A . COLE Blackberry Wine To every four quarts of berries add one quart of boiling water, let stand twenty-four hours, stirring occasionally, strain o ff the juice and squeeze berries. T o every gallon o f juice add four pounds of granulated sugar. MRS. WILLIAM STREETER. SUGGESTIONS Suggestions Every w i f e should have a certain weekly allowance to use for household expenses. When baking pies i f a small cornucopia of stiff white paper is inserted through the opening in the crust it will keep the juice from running out of the pies. A little ivory soap shaved into the starch will prevent sticking and also give a gloss to the clothes. A teaspoonful vinegar added to the water in which meats are cooked will make them tender. After a cake is poured into the tin to bake, .a offlour stirred into the center will keepiit f teaspoonfulromfalling. 1. T o clear rooms of flies, carbolic acid may beusedas follows: H e a t a shovel and pour on it twenty drops of carbolic acid. T h e vaportheflies. kills 2. T o quickly clear the room of flies burn pyrethrumbroDm.powder. T h i s stupefies the flies when they may be swept up and burned.3 sa stiff whisk ru ilkco B n h W g .e 4. F o r mayonnaise dressing use a three or four days old egg. Failure is often due to a too fresh theflfeo.ur pour cold 5 sWhbene hotrem ofvatedfaNlvlsithona kni water on it at once and it will harden so that it canea.ily u t t o b a k e . b a t t e r in a rvaaynsdpouryiot uor griddle-cake pitcher �116 COOK BOOK For a pleasant change when whipping cream for a cake put i n t w o dessert spoons o f cocoa before you begin to whip. When making a cream toast put two or three hard boiled eggs through a potato ricer on top and see how much i t adds as a garnish. Instead of mint sauce with lamb t r y putting mint leaves i n apple jelly when making i t and coloring with green food color. When hot cloths are needed heat them in a steamer, so as to avoid wringing out. To remove dark fruit marks from the hands dust them first with sulphur, then rub with lemon juice, let them dry and wash off with soap and water. Y o u r hands and nails will be white. Buttonholes i n thin material should be first marked accurately, then before cutting stitch along each side on the machine. C u t between the two rows of stitching and you have a good foundation f o r the buttonhole stitches with no danger of raveling. M R S . 0 . Bucx. Clean your kettles with small pebbles instead of shot. BAKING POWDER Baking Powder Two and one-fourth pounds of cream of tartar, one pound of soda, and two pounds of bread flour. S i f t nine times. M i t s . D. T. CLARK. To prepare water glass t o preserve eggs : Use one p i n t o f water glass t o nine pints o f water, boil the water before using, put the water into a stone crock. W h e n cold pour in the water glass and stir. P u t in the eggs so that they are all covered. To P r e p a r e W a t e r Glass to P r e s e r v e Eggs. Use one p i n t of water glass to nine pints of water. B o i l t h e water before using. P u t the water into a stone crock, when cold pour in the water glass and stir, put in the eggs so that they are all covered. She can bake, she can boil, she can fry, Ne'er a cake does she spoil, nor a pie, She's perfectly neat, her temper is sweet, And this is the reason why. She uses a Worthington Cook Book �C O N T E N T S P• ON: RULES FOR BAKING 3 BREAD 5 ROLLS 9 SANDWICHES 17 • SOUP 19 FISH 25 MEATS 33 EGGS 47 VEGETABLES 5 1 SALADS 5 9 . PUDDINGS 6 PIE CAKE 3 7 . 3 7 9 DOUGHNUTS A N D COOKIES ICES CANDIES 9 . 9 3 9 1 0 1 PICKLES, JELLIES AND PRESERVES 105 WINES 1 1 SUGGESTIONS . 1 3 1 5 �7•;- 7 7 7 7 : 9 W A R R E N J. C R A W L E Y •`The P r i n t e r " ' 9 5 1 - 2 Blain 9.4 North A d a m s . Mown � Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-072 Title A name given to the resource Women's Benevolent Society Cookbook Subject The topic of the resource Historic Artifact Description An account of the resource 'Worthington Cook Book : Choice Selections of Tested Receipts compiled by the Women's Benevolent Society, Worthington, Mass.' 118 pages. Contents include: Rules for Baking, Bread, Rolls, Sandwiches, Sop, Fish, Meats, Eggs, Vegetables, Salads, Puddings, Pie, Cake, Doughnuts and Cookies, Ices, Candies, Pickles and Jellies and Preserves, Wines, Suggestions. Most of the recipes have a name attached to it. Among the names are Mary Tower, Florence Stevenson, Mrs. Franklin Brr, Mrs. Dwight Prentice, Nellie Stone, Mrs. C.O. Williams Myra Stevens, Mrs. Ernest Thayer, Mrs. C. C. Knapp, Mrs. Harry Tinker, Mrs. H. M. Thayer, May porter, Mrs. Horace Bartlett, Anna Cole, Mrs. Willam Rice, Louise Bates, Edith Brewster, Mrs. W. M. Shaw, Bessie Ames, Mrs. H. M. Pease, Eva Fairman, Mrs. J. M. Knapp, Mrs. Magargal. Olive Cole, Mrs. O. H. Buck, Josephine Hewitt, Sarah Dodge, Katharine Rice, etc. Type The nature or genre of the resource Book Creator An entity primarily responsible for making the resource Women's Benevolent Society Date A point or period of time associated with an event in the lifecycle of the resource A WBS ledger in the WHS collection (box 24d) indicates an August 1911 payment to publisher Warren J. Crawley for 120-page cook books. A cookbook published by the Congregational church in 2001 also states that the WBS published a cook book in 1911. So 1911 is the probable date, unless it's a later edition. Publisher An entity responsible for making the resource available Women's Benevolent Society Date Available Date (often a range) that the resource became or will become available. 2019-03-22 Is Part Of A related resource in which the described resource is physically or logically included. Box 24d https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/55a85241b1824b9f1ac83eaa4e4741e2.tif d162cc0ca65b9049986938fb45c927ab Still Image A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials. Original Format If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data Still Image - Black and White Postcard Physical Dimensions The actual physical size of the original image. 8.9 x 14 cm Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-073 Title A name given to the resource Group riding horses through field Subject The topic of the resource Recreation Description An account of the resource Sepia postcard from sample book of Herbert Berniss Thrasher (1884-1927), photographer. Titled: ‘We Always Have a Fine Time. In the Hearts of the Dear Old Berkshire Hills, Worthington, Mass. ‘. (#85). Thrasher was the son of George M. and Hattie Lyman Thrasher. Guy Thrasher was his brother. The sample book was produced during the 1920s when H. B. Thrasher was living and working in Florida. The images are undated but are probably quite a bit earlier, ca. 1910-1915 or so. The picture shows a group of people riding along the edge of a field, possibly guests at the Worthington Inn/Lafayette Lodge. Type The nature or genre of the resource Still Image Format The file format, physical medium, or dimensions of the resource 8.9 x 14.0 cm (3.5 x 5.5 in) Creator An entity primarily responsible for making the resource Herbert B. Thrasher Publisher An entity responsible for making the resource available From Thrasher sample book donated by Barbara Batura and Marjorie Candiano, H. B. Thrasher's grand-nieces. They received it from their brother, Roy. E. Johnson Jr. Date Available Date (often a range) that the resource became or will become available. 2018-11-26 Is Part Of A related resource in which the described resource is physically or logically included. Box 09 Medium The material or physical carrier of the resource. Paper Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - other unspecified Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db - created item 11/26/2018 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/6fc8f270edb82e44c18384f8485a0a5b.tif 16b534134643dfa6509de65f8635bbef Still Image A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials. Original Format If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data Still Image - Black and White Postcard Physical Dimensions The actual physical size of the original image. 8.9 x 14 cm Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-074 Title A name given to the resource South Worthington, looking south from Conwell Tower Subject The topic of the resource Landscape Description An account of the resource Sepia postcard from sample book of Herbert Berniss Thrasher (1884-1927), photographer. Titled: ‘In the Hearts of the Dear Old Berkshires. Looking South From Conwell Tower, So. Worthington, Mass. ‘. (#20). Thrasher was the son of George M. and Hattie Lyman Thrasher. Guy Thrasher was his brother. The sample book was produced during the 1920s when H. B. Thrasher was living and working in Florida. The images are undated but are probably quite a bit earlier, ca. 1910-1915 or so. The steeple of the Methodist Church peeks out at the back. Most visible are Conwell's house, the Eagles Nest, and his barn. Type The nature or genre of the resource Still Image Format The file format, physical medium, or dimensions of the resource 8.9 x 14.0 cm (3.5 x 5.5 in) Creator An entity primarily responsible for making the resource Herbert B. Thrasher Date A point or period of time associated with an event in the lifecycle of the resource ca. 1910 Publisher An entity responsible for making the resource available Sample book postcards donated in 2018 by Barbara Batura and Marjorie Candiano, H. B. Thrasher's grand-nieces. They received it from their brother, Roy. E. Johnson Jr. Date Available Date (often a range) that the resource became or will become available. 2018-11-26 Is Part Of A related resource in which the described resource is physically or logically included. Box 09 Medium The material or physical carrier of the resource. Paper Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - South Worthington Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db, created item 11/26/2018 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/16ee28e26d44333b40436f4266c6dde4.tif a29642ca39c84fdde172e09d06439397 https://www.worthingtonhistoricalsociety.org/omeka-3.1.1/files/original/126374fc50ca74c03099ca74f4615d92.tif 8f9a5430d957fa1658c47ea16f61bafb Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Postcards of Worthington, Massachusetts Description An account of the resource Historical postcards of people, places, scenes and events in Worthington, Massachusetts. Still Image A static visual representation. Examples of still images are: paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type "text" to images of textual materials. Original Format If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data Still Image - Black and White Postcard Physical Dimensions The actual physical size of the original image. 8.9 x 14.0 cm Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 2018-075 Title A name given to the resource Views of Castle Farm, South Worthington, H. B. Thrasher photos, ca. 1910 Subject The topic of the resource Houses and Barns Description An account of the resource Two sepia postcard from sample book of Herbert Berniss Thrasher (1884-1927), photographer. Both titled: ‘The Castle Farm, South Worthington, Mass.‘. (#13 and #14). Thrasher was the son of George M. and Hattie Lyman Thrasher. Guy Thrasher was his brother. The sample book was produced during the 1920s when H. B. Thrasher was living and working in Florida. The images are undated but are probably quite a bit earlier, ca. 1910-1915 or so. The following is from the Moody book (1905), p. 52: "The Castle place owned by Doctor Conwell. It was last occupied by Albert Stratton b. June 1, 1878. his mother, Sarah Stratton, b. in Vermont, Feb., 9, 1901, m. March 1861, came to this place November, 1901. Albert m. Florence Drake, June 1904. This place has been owned by Horace Cole, Jackson brothers, Eli Cady, Dwight Stanton, Mr. Castle, and Harvey Adams. Doctor Moore built the house and sold to Horace Cole." Type The nature or genre of the resource Still Image Format The file format, physical medium, or dimensions of the resource Both 3.5 in x 5.5 in Creator An entity primarily responsible for making the resource Herbert B. Thrasher Date A point or period of time associated with an event in the lifecycle of the resource ca. 1910 Publisher An entity responsible for making the resource available Sample book postcards donated in 2018 by Barbara Batura and Marjorie Candiano, H. B. Thrasher's grand-nieces. They received it from their brother, Roy. E. Johnson Jr. Date Available Date (often a range) that the resource became or will become available. 2018-11-27 Is Part Of A related resource in which the described resource is physically or logically included. Box 09 Medium The material or physical carrier of the resource. Paper Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Worthington - South Worthington Mediator An entity that mediates access to the resource and for whom the resource is intended or useful. In an educational context, a mediator might be a parent, teacher, teaching assistant, or care-giver. db, created item 11/26/2018