{"1": {"fulltext": "TX 715\\n.H972\\nCopy 1\\nIN BUY\\nDOUBT or\\n7 a 7 15 OSGOOD\\nWV^\\nw\\nTHE c. i mm CO.,\\nNew England s Largest Housefurnishers,\\n744-756 WASHINGTON STREET,\\n^osTon^.", "height": "2799", "width": "1979", "jp2-path": "iyanoughcookbook00hyan_0001.jp2"}, "2": {"fulltext": "lyiEQATHLIN S DRUG STORE as you know,\\n^Always carries quite a show\\nOf Medicines to cure all ills,\\nFrom powders fine to Quinine pills.\\nThe rarest sweets in town you ll find I\\nHuyler s! Foss and the famous twenty-nine.\\nSoda I A wondrous drink indeed.\\nThat ten-cent chocolate with cream.\\nOur spices did you ever try?\\nPure and fresh for cake and pie.\\nOur llavorin\u00c2\u00ab;s are the very best.\\nVanilla, Strawberrj^, and all the rest.\\nPrescriptions tilled with greatest care,\\nAt prices that are right and square.\\nThere s nothing in the Druggist line\\nBut what at Megatiilin s you will find.\\nMURPHY S DINING ROOMS,\\nMAIN ST., HYANNIS.\\nFIRST-CLASS BOARD BY THE DAY OR WEEK\\nIce Cream, wholesale and retail. Catering for parties\\nand socials a specialty.\\nOysters in their season. Pure Candies, Soda, Cigars\\nand Tobacco.\\nW. T. MURPHY, Prop.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0002.jp2"}, "3": {"fulltext": "THE lYANOUGH COOK BOOK\\nSECOND EDITION, ENLARGED AND IMPROVED.\\nIMBLISIIED RV THE I.A1 IES OF THE\\nHyannis Public Library Association.\\nPrice 25 Cents.\\nCopyright 7899 hy F. B. f- F. P. Gosft.\\nHYANNIS, MASS.:\\nT. B. A P. P. n088, PUBLISHERS.\\n1899.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0003.jp2"}, "4": {"fulltext": "Off\\nPREFACE. 4\\n51013\\nThe sale of the entire edition {i\\\\vo hundred copies) of the Iyan-\\nOUGH Cook Book and the call for more, prove it a wage- earner\\nfor the library, and is the excuse for publishino; a second, and\\nenlarged edition.\\nTo those who have responded to the call for recipes, the Asso-\\nciation wishes to express its appreciation also to the advertisers,\\nwhose patronage has largely defrayed the expenses of printing, etc.\\nScCOND COPY,", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0004.jp2"}, "5": {"fulltext": "MENU.\\nIt is the bounty of nature that we live! but of philosophy that wc live well.\\nStneca.\\nSoups and Chowders.\\nBkown Soup Stock. 6 pounds hind shin of beef, 6 quarts cold\\nwater, 10 whole cloves, 10 pepper corns, 1 large tablespoonful\\nsalt, 3 small onions, 1 carrot, 2 stalks celery or 1-4 teaspoonful\\ncelery seed, 1 turnip, 2 sprigs of parsley. Wipe and cut the meat\\ninto pieces. Put the marrow bones and half the meat into the\\ncold water in the kettle. Soak half an hour. Before heating, add\\nspices and herbs, 2 teaspoonfuls mixed. Brown the onions and\\nthe remainder of the meat and add to the stock, then add the veg-\\netables, cut fine. Simmer six or seven hours and strain. After\\ntaking off the fat, the next day clear with whites and shells of\\n3 eggs put in when cold. When it comes to a boil, let it cool\\nfor three minutes, then strain through a cloth. --[Mrs. E. F. Smith.\\nSoup from Beek Extract. 1 teaspoonful of beef extract,\\n1 quart of boiling water, a small onion, 2 sticks of celery,\\nhalf a teaspoonful of salt, a shake of pepper. Let all cook three-\\nquarters of an hour and then strain. [Mrs. E. F. Smith.\\nBeef Soup. 4 pounds beef, little more than cover with water,\\n3 onions, 1 teacup of rice, salt and pepper to taste.\\n[Mrs. Ernest Harlow.\\nPrescriptions filled at Guyer s, Hyannis.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0005.jp2"}, "6": {"fulltext": "6\\nSherry Bouillon. 4 pounds of juicy beef, 1 knuckle of veal,\\n2 small turnips, 2 carrots, 1 soup bunch, 1 small red pepper, 2\\nsmall white onions, salt, six quarts of water. Boil six hours and\\nstrain through a sieve. Let it stand over night, skim off the\\ngrease, put in a kettle to heat, and add sherry to taste.\\n[Mrs. Sara T. Hammond.\\nLamh Soup. 2 pounds lamb, 2 quarts water, 4 medium\\nspoonfuls of salt, little pepper. Cook one hour. Add 3-4 cup\\nrice; add potatoes and turnips; add macaroni.\\n[Mrs. Ernest Harlow.\\nMock Turtle Soup. Take half a calf s head, remove the\\nbrain and skin, wash thoroughly, soak over night in salted water,\\nboil until tender in two quarts of beef stock and two quarts of\\nwater, skim carefully. Take up the head, remove the bones, chop\\nline, set in a cool place; add to the liquor 1 onion, 1 carrot, 1\\nsmall turnip, 1 cup of chopped cabbage, a sprig of parsley, a\\nfew stalks of celerj a little mace, the grated rind of a lemon, a\\nsmall bunch of sweet herbs, salt and pepper. Let simmer one\\nhour, strain through cheese cloth, reheat, add a few fine bread\\ncrumbs, thinly sliced lemons, tablespoonful Worcestershire sauce,\\nand a gill of port wine. The more it is warmed over the better it\\nis. [Mrs. F. I. Storer.\\nCream of Celery Soup. 1 head of celery, cut tine, and 1\\nonion. Boil till soft. Put through a colander, add 1 (piart boil-\\ning milk, 1 tablespoonful cornstarch,! tablespoonful butter, salt and\\npepper to taste. Boil a few minutes. Put 1-2 cup whipped cream\\nin tureen and pour the soup over it. [Mrs. C. E. Harris.\\nCelery Soup. Delicious soup is made in this way Boil a\\nsmall cup of rice in a little over a quart of milk. Boil until it is\\nso soft that it will pass through a sieve with but little effort on\\nFor Drugs, visit Guyer s, Hyannis.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0006.jp2"}, "7": {"fulltext": "your part. Grate the nicely bleached parts of 2 heads of celery,\\nand add to the strained rice add to this 1 (luurt of stronj^ beef\\nstock, or that made from mutton or veal may be used it should\\nbe strained, and be clear and free from lumps when it is put in\\nwith the rice. Let this boil until the celery is tender. Season\\nwith a dash of cayenne pepper, or a little curry powder, and plenty\\nof salt. If it is dilllcult to obtain celery when 3 ou wish to have\\nthis soup, celery salt may be used, or even celery seed or extract.\\n[Mrs. W. A. Baldwin.\\nCauliflower Sour. Take the water in which a caulitlower has\\nbeen boiled, add half as mucli milk and butter size of an egg,\\npepper and salt to taste, and thicken slightly. Serve very hot.\\n[M. P. C.\\nMock Bis^ ue Soup. Place over Ih-e 1 can of tomatoes. Stew\\nuntil soft, then strain, and add 1-2 saltspoonful soda, returning\\nto fire. Have ready 1 quart hot milk to this add 1 tablespoonful\\ncornstarch, dissolved in 1-3 of a cup of melted butter. Cook for\\nten minutes. Stir frequently. Add tomatoes, and season with\\nsalt and pepper. Serve very hot. [Mrs. E. L. Chase.\\nTomato Soup. 2 quarts milk, juice from 1 can tomatoes. Let\\nmilk come to a boil, put in tomato juice, and at same time a pinch\\nof soda. Set back, put in a piece of butter, salt and pepi)er to\\ntaste. Avoid boiling. [Mrs. Edwin Baxter, Jr.\\nPotato Soup. Take cold meat and boil about one hour, then\\nput in about a dozen potatoes, an onion, and half a bunch of celery\\nif obtainable. Boil until the potatoes are cooked, then strain, put\\nin parsley, chopped fine, and serve. This makes a cheap and\\nhealthy soup. [Mrs. E. A. Baxter.\\nPotato Soup. 1 quart milk, 6 potatoes, 2 onions, 1-2 pint\\nwater, 1 tablespoonful parsley, 1-2 saltspoonful white pepper, or 1-4\\nFlavoring Extracts at G oyer s Dnnj Store, Hyannis.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0007.jp2"}, "8": {"fulltext": "8\\nteaspoonful black, 1 teaspoonful salt, 3 teaspoonfuls butter, 1\\nteaspoonful celei^ salt. Boil G large potatoes (peeled) with 2 onions.\\nHave the milk and water hot, and put in it the potatoes and onions,\\nmashed. A potato ricer is the better thing to use instead of a\\nmasher. Stir constantly so the soup will be smooth. When\\nthickened a little, beat 1 egg very ligiit, and put into the tureen\\nturn soup over it. [Mrs. William Lovell, Jr.\\nGreen Corn Soup. 6 ears of sweet corn, water to cover the ears,\\n1 pint milk or cream, 1 teaspoonful salt, 1 teaspoonful each of sugar,\\nHour and butter, 1-2 saltspoonful white pepper. Remove the i)ulp,\\nleaving hull on the cob, cover with cold water and boil thirty\\nminutes after straining there should be a pint of water. To this\\nadd the pulp and boil fifteen minutes, then add salt, pepper, sugar\\nand the boiling milk. Thicken with 1 teaspoonful flour and 1\\ntablespoonful butter, cooked together. Boil five minutes, and\\nserve at once. [Mrs. Henrietta E. Chase.\\nGreen Pea Sour. 2 quarts green peas, 1-4 pound butter, 2\\nsmall onions, a little parsley. Cook until tender in enough water\\nto cover, add 2 quarts of stock, pepper and salt to taste, 1 large\\nspoonful sugar. Let this boil once and strain through hair sieve,\\nthen add 1 pint of boiling milk and cook five minutes.\\n[Mrs. C. A. B.\\nSi LiT Pea Soui 1 1-2 pounds peas; put to soak over night\\nin 4 quarts of cold water. In the morning add a ham bone or a\\nfew salt pork ribs, an onion, 3 cloves, salt and pepper to taste.\\nCook until soft, strain through coarse sieve, and serve hot.\\n\u00e2\u0080\u0094[Mrs. F. I. Storer.\\nBean Soi p. 1 pint black beans, 2 quarts of cold water. Boil\\nfive hours. Add a ham bone or a few salt pork ribs, 1 onion,\\npepper, salt, 3 cloves, a pinch of mustard. Be sure there are two\\nKodaks and Kodak Supplies at Guyer s Drug Store.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0008.jp2"}, "9": {"fulltext": "quarts wlieu done. When ready to serve, i)OMr over tlie croutons,\\nsprinkle on top tlie pulverized yolks of 2 hard-boiled eggs and a\\nlittle lemon juice. [Mrs. F. I. Storer.\\nLoi5 :ter Sorr avith IMii.k. INIeat of a small lobster chopi)ed\\nfine, 3 crackers rolled fine, butter size of an egg. salt and pepper\\nto taste, and a speck of cayenne. Mix all in the same pan and\\nadd gradually a pint of boiling milk, stiiring all the time. Boil\\nup once and serve. [Miss Barry.\\nCl.v:m Socr. 25 small clams, 1 cpiai t of milk, half cu[) of but-\\nter, 3 potatoes, 2 large tablespoonfuls of Hour, salt, pepper. The\\nclams should be chopi)ed fine and put in a colander to drain. Fare\\nthe potatoes and chop rather fine. Put them on to boil witli the\\nmilk, in a double kettle. Rub the butter and flour together until\\nperfectly creamy, and when the milk and potatoes have been boil-\\ning fifteen minutes, stir this in and cook eight minutes more. Add\\npepper and salt, and cook three minutes longer. Now add the\\nclams. Cook one minute longer. [Mrs. F. W. Kingman.\\nClam Bisque. I quart milk, 1 pint clams and the water of the\\nclams, 1 good-sized onion, sliced. Put these on in a double boil-\\ner, let stand 3-4 of an hour, stirring occasionally, then stir in for\\nthickening 1 tablespoonful flour and 1-2 tablespoonful cornstarch\\nin 1-2 cup cold milk. After ten or fifteen minutes, it is ready for\\nserving. Pour into a dish in which are 2 well-beaten eggs, a piece\\nof butter, salt and pepper to taste. [Mrs. William H. Pierce.\\nCroutons for Soup. Cut stale bread in little scpiares and fry\\nin drippings a golden brown. Put in soup tureen and pour hot\\nsoup over. [Mrs. F. I. Storer.\\nPuree of Clams. 1 pint boiled clams. Chop hard i)arts fine.\\nCook 1 tablespoonful flour in 1 heaping tablespoonful hot butter,\\nThe latest in Stationery always at Guyer s.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0009.jp2"}, "10": {"fulltext": "10\\nand add a little at a time 1 pint hot milk. Then add chopped\\nclams, soft parts, salt and pepper. If the puree is too thick, add\\nmore milk or a little clam liquor. Remove from fire as soon as\\nhot.\u00e2\u0080\u0094 [Mrs. G. E. Till son.\\nH. Y. C. Clam Chowdeu. 1 potato for each person, 1-2 as\\nmany onions, medium size, 1-2 pound pork, I quart milk, 1 quart\\nclams to 12 potatoes. Fry the pork, then add the onions, sliced,\\nand fry, then sliced potatoes and small quantity of salt and pep-\\nper, cover with hot water, and boil until potatoes are nearly done.\\nSeparate the clams and chop the rims fine, add to the vegetables,\\nand bring to a boil, then add clam water and milk and scald.\\nSeason to taste.\\nClam Chowder. Separate 1 quart of clams, chop heads and\\nstraps, clean stomachs, and proceed as for fish chowder, using\\nhalf clam juice and half water to boil the chowder, adding the\\nmilk when ready to serve, and seasoning after the milk is added.\\nFisii Chowder. Cut some nice, fat salt pork into slices, fry a\\ndelicate brown, now put with the drippings into a kettle, adding\\nin alternate layers sliced onions, potatoes, and nicely dressed fish,\\ncut in square pieces, salt and pepper cover with the water in\\nwhich the bones and skin, also head of the fish have been previ-\\nously boiled and strained out, to strengthen the chowder. Boil un-\\ntil vegetables are tender, then add boiling milk, and let it boil up\\nonce, and serve. If pork is not liked, add butter to season, when\\nthe milk is added.\\nSalt Fish Chowder. Fry out 3 slices salt pork fry 1\\nlarge onion in the fat; put in 1 quart sliced potatoes, cover with\\nboiling water and cook. When done add 1 pint picked fish,\\nfreshened, and 1 quart hot milk thicken with tablesixwnful corn-\\nstarch. [L. T. C.\\nFamily Medicines at Ginjer s Drug Store.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0010.jp2"}, "11": {"fulltext": "niPTQ i f\\\\r WEDDINGS.\\nvJlrl^ lUr CHRISTMAS,\\nANNIVERSARIES.\\nTABLE FURNISHINGS\\nIN\\nCUT GLASS AND SILVER.\\nCHAPING DISHE5, TEA KETTLES.\\nMODERATE PRICES.\\nA.STOWELLcS^Co.,\\n24 Winter Street,\\nBOSTON, HASS.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0011.jp2"}, "12": {"fulltext": "Copyright, Boston, 1898, REVERE by Cybus Cobb, Sculptok.\\nThe Midnight Ride of Paul Revere, Alto Relievo Panel, in old ivory or bronze\\nActual size, 22 x 30 inches.\\nS P TJ R R S\\nMocha i^EVERE COFFEE. J^^\u00c2\u00ab\\nTriule-niarks redeeiiKihle for T^il e of P;uil Revere, 2 vols, and the\\nPaul Revere Panel.\\nBEST COFFEE IN THE WORLD.\\nTested and endorsed by American Jonrnal of Health. Send for\\nPaul Revere Letter, No. 8, eontalnluj? 100 niessaj es from consumers to\\nconsumers re^ardinij; the satisfyiui:; quality of Revere oft ee.\\nHOWARD W. 8PURR COFFEE CO.,\\nBOSTON, IvI^SS.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0012.jp2"}, "13": {"fulltext": "13\\nSalt Fish Chowder. Pick up small pieces of fish, soak in\\ncold water until soft, pour off this water, add suflicient cold water\\nto cover fish, put in half pint of tomatoes, let this come to a scald,\\nthen add to this 2 tablespoonfuls of flour and butter, evenly mixed\\nwith milk. After this comes to a boil, add 1 quart of hot milk.\\nPut in tureen piece of butter liefore sending to table.\\n\u00e2\u0080\u0094[Mrs. W. J. Wyer.\\nQuAiiAUG Stew. 1 quart quahaugs chopped very fine boil 20\\nminutes, then add 3 pints of milk, thicken with butter size of an\\negg, 1 teaspoonful flour, 1-2 dozen oyster crackers rolled fine,\\nmixed together. Do not let it boil after milk is added, or it will\\ncurdle. Serve with oyster crackers. [Mrs. fluliiis Ilowlaud.\\nFish Stew. Cook 2 1-2 or 3 pounds of fresh cod or bass in\\nsufficient boiling water to cover it, until nearly done. Add pep-\\nper, salt, butter, aud a little thickening, also 1 quart of hot milk.\\nBoil up once. Serve with oysters like oyster stew. [L. T. C.\\nClam Stew. Separate 1 quart clams, chop heads and should-\\ners, boil 2 hours. Clean stomachs and add. Have 1 quart of rich\\nmilk scalding hot, add to the clams, which have been boiled in 1\\npint each of clam juice and water. Season with salt, pepper, and\\nbutter. [Mrs. F. I. Storer.\\nCorn Chowder. 6 ears of corn cut from the cob, 6 small\\npotatoes cut in slices, 1 onion. Fry 3 slices of pork, then add the\\nvegetables in alternate layers until all are used. Cover with boil-\\ning water, cook twenty minutes, stirring occasionally. Add 1\\npint of milk, and let boil up once salt and pepper to taste.\\n\u00e2\u0080\u0094[Mrs. C. E. Harris.\\nFish Chowder. 5 pounds of codfish or haddock, 1-2 pound\\npork, 2 large onions, 1 quart of sliced potatoes, 1 quart of milk, 1\\nGuyer s Digest cures indigestion 50 cents a bottle.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0013.jp2"}, "14": {"fulltext": "14\\npint of water, 2 tablespoonfuls of flour, salt and pepper. Skin\\nfish and cut all the flesh from the bones. Put bones in to cook in\\nwater simmer gently ten minutes. Fry pork, cut in dice, then\\nadd onions, cut in slices. Cover and cook five minutes. Then\\nadd flour, cooking 8 minutes longer, stirring often. Strain on this\\nthe water in which the fish bones were cooked, and boil gently five\\nminutes, then strain all on potatoes and fish. Season with salt\\nand pepper, and simmer fifteen minutes. Add milk, and 6 Bos-\\nton crackers, which have been split and soaked for three minutes\\nin the milk. Let it boil up once, and serve. [Miss Barry.\\nGnyer, the Druggist, Hyanyiis.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0014.jp2"}, "15": {"fulltext": "15\\nFish.\\nThe silvery fish,\\nGrazing at hirge in meadows submarine,\\nFresh (Vom the wave, now elicer our festive board.\\nTo Boil Fish. The fish should be thoroughly cleaned, put in\\nboiling, salted water, and kept boiling until done if it stops be-\\nfore it is done the skin will break. In the absence of a fish kettle,\\nit is best to boil the fish in a net a new piece of mosquito netting,\\nwell washed, will do it will greatly assist in its removal from the\\nkettle and can be drained while in the net. If it be a kind of fish\\nwithout decided flavor, it will be improved by adding to the water\\na small piece of onion, a bit of spice, or a dash of lemon juice.\\nServe with it drawn butter, with 1 or 2 hard-boiled eggs chopped\\nfine and added the last thing.\\nBoiled Fish. Any fresh fish weighing between 4 to 6 pounds\\nshould be first washed in cold water, then put into boiling water,\\nenough to cover it, and containing 1 tablespoonful of salt, simmer\\ngently thirty minutes, then take up. A fish kettle is a great con-\\nvenience, and when you do not have one, keep a strong white cot-\\nton cloth in which pin the fish before putting into the boiling\\nwater; this will hold in shape. Hard boiling will break the fish,\\nand of course there will be a great waste, and the fish will not look\\nappetizing. There should be a gentle bubbling of the water, and\\nnothing more all the time the fish is in it. A fish weighing\\nmore than 6 pounds should cook ten minutes longer for every ad-\\nditional 2 pounds. Boiled fish can be served with a great variet}\\nof sauces, which change the whole character of the fish.\\n[Miss Barry.\\nSauce for Boiled Fish. 1 pint of milk, 2 tablespoonfuls of\\nBicycles and Sundries, Oiiyer Cycle Co., Hyannis.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0015.jp2"}, "16": {"fulltext": "16\\nflour, 2 of butter, salt and pepper to taste, 2 hard boiled eggs\\nmix the butter and flour together until smooth. When the milk\\nboils stir 2 tablespoonfuls of it into the butter and flour, when well\\nmixed stir into boiling milk slowly, then cook eight minutes,\\nstrain, then add the hard boiled eggs, which must be chopped very\\nfine. Serve always with boiled fish. 2 tablespoonfuls of chopped\\nparsley is a pleasant change from the hard boiled eggs.\\n[Miss Barry.\\nBkoiled Fresh Mackerel. Remove head and dark skin from\\ninside, wash, and wipe dry. Butter bars of broiler and broil fish\\nover bright fire, taking care not to burn. When done through,\\ndip gridiron with fish on quickly into boiling water, remove fish to\\nhot platter, and serve with a dressing made of 4 tablespoonfuls of\\nmelted butter, 2 tablespoonfuls lemon juice, a bit of chopped pars-\\nley, and a little pepper. Serve very hot, with either nice mealy\\nbaked or mashed potatoes. [Mrs. F. I. Storer.\\nBaked Fish. Clean the fish thoroughly, wipe dry, salt inside.\\nStuff with any kind of dressing preferred and confine l)y passing\\ncoarse thread around it to hold it firmly. When ready lay it upon\\na buttered paper iu baking pan, sprinkle with pepper and salt,\\nthen lay slices of sweet salt pork on top to season it. A good,\\nsteady heat should be kept up aud the fish basted often until near-\\nly done, then stop to allow the outside to become crisp and a deli-\\ncate brown. If basted often the fish will be moist and delicious\\nand done clear through.\\nBaked Fish. Clean and wipe fish, rub with salt, stufl and sew\\nup. Cut gashes in sides of fish and put narrow strips of pork in\\neach gash. Rub with butter, salt, and pepper. Dredge with flour.\\nBake in a hot oven one hour. StuflUng for fish 1 cup cracker\\ncrumbs, 1-4 cup melted butter, 1 saltspoonful salt, 1 teaspoonful\\nGiiyer C jcle Co., Ihjannis, Motor Carriages.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0016.jp2"}, "17": {"fulltext": "17\\nchopped onion, 1 teaspoonful chopped parsley, 1 teaspoonful\\nchopped capers, 1 teaspoonful chopped pickles. Mix well.\\n\u00e2\u0080\u0094[Mrs. Lydia F. Crowell.\\nBaked Fish. A fish weighing about 5 pounds, 3 large or 5\\nsmall crackers, 1-4 of a pound of salt pork, 2 tablespoonfuls of\\nsalt, 1-4 of a teaspoonful pepper, 1-2 of a tablespoonf ul of chopped\\nparsley, 2 tablespoonfuls of fiour. Roll the crackers very fine,\\nand add to them the parsley, 1 tablespoonf ul of chopped pork, 1-2\\ntlie pepper, 1-2 a tablespoouful of salt, and cold milk to moisten\\nwell. Put this into the body of the fish, and fasten with skewers.\\nCut gashes across fish about 1-2 inch deep, and 2 inches long, cut\\nrest of pork in strips, and put these in the gashes. Put the fish\\ninto baking pan and dredge well with salt, pepper and fiour, cover\\nbottom of pan with water and put into a rather hot oven bake\\none hour, basting often with gravy in pan, dredging each time with\\nfiour, salt and pepper. The water in the pan must be often re-\\nnewed, as the bottom is only covered each time. Baste fish every\\nfifteen minutes. When fish is cooked, lift carefully from })an,\\nplacing in centre of dish on which it is to be served. Make a\\nbrown grav} garnish fish with slices of lemon and sprigs of pars-\\nley. [Miss Barry.\\nBaked Halihut Steaks. Trim the steaks, lay them in a roast-\\ning pan, and for 2 pounds use 1 cup cream, (or milk if neces-\\nsary) 1 teaspoonful of flour, 1 tablespoouful of butter, 1 tea-\\nspoonful of salt, and 1 saltspoonful of pepper. Dredge the steaks\\nwith the flour, add the seasoning and dot with the butter. Pour\\nover the cream and bake fifteen miuutes in quick oven. [P. C. P.\\nBaked Sea Trout. Split fish, removing back-bone, lay the\\nfish, skin on bottom of pan that is well buttered, cover with thin\\nslices of salt pork and sliced onions, pepper and salt. Bake ac-\\nAcetylene Lujhting by the Guyer Cycle Co.\\n\u00e2\u0080\u00942\u00e2\u0080\u0094", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0017.jp2"}, "18": {"fulltext": "18\\ncording to size of fish. Just before taken from oven pour over\\nthe fish 1-2 cup of milk.\u00e2\u0080\u0094 [Mrs. W. J. Wyer.\\nMackerel Baked in Milk. Put a split mackerel in pan, sea-\\nson with pepper and salt, and nearly cover with milk. Bake three-\\nquarters of an hour in a quick oven, or until done. After remov-\\ning the fish, add a little water to the milk, and thicken for gravy.\\nIf a richer gravy is desired, add a scant half-teaspoonful of Wor-\\ncestershire sauce and 1 teaspoonful tomato ketchup. [M. P. C.\\nGerman Stuffed Fish. 1 small bluefish, 1 sea trout and 1\\nperch, cut into pieces of three or four inches each; take a small\\nquantity of fish out of each end of the slice, put the pieces in a\\nchopping dish, than add 2 of bread, 1 egg, pepper and salt to\\ntaste, 1 small onion, then chop very fine and fill the cavities you\\nhave made in the slices of fish. Put fish in a porcelain kettle,\\nseason with a little salt, slice half an onion over the fish, cover\\nwith water let it cook very slowly for one hour, and do not stir\\nthe fish, as it will break it shake the kettle to keep it from burn-\\ning on. [Mrs. L. Arenovski.\\nFinnan Haddie. Cut the fish in several pieces, put into astew-\\npau, cover with half sweet milk and half cold water, set on stove\\nwhere it will not burn, let simmer until tender, then flake the fish,\\nremoving skin and bones, dress with dots of butter, pepper, and\\na very little of the milk in which it was boiled, set in oven\\nlong enough to melt the butter, and serve.\\nA Delicious SurrER Dish. Have half a dozen white perch nicely\\ncleaned, but left whole; any small sized firm fish will do. Slice\\na medium size carrot, a small onion, and cover with water, boil\\nuntil tender, add the fish, with salt, and a teaspoonful of sugar;\\nsimmer until well done, but not broken carefully remove the fisii\\nonto a deep platter, then with the beaten yolks of 4 eggs, thicken\\nSummer Houses Lighted ivith Acetylene, Gayer Cycle Co.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0018.jp2"}, "19": {"fulltext": "IF MONEY SAVING IS AN OBJECT\\nThis Recipe holds good. Do not keep your old\\nRange after it is worn out.\\nBHY n NEW eiiENweeD\\nand be happy. Also buy of us\\nCrockery, Glassware, Tinware, Furnishings,\\nAluminum Ware,\\n(every piece warranted for three years.)\\nWe have one of the largest lines of Goods to be\\nfound on the Cape. Everything will come out right if\\nyou buy your goods of\\nLEWIS BLOCK,\\nHYANNIS, MASS.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0019.jp2"}, "20": {"fulltext": "THE MOST POPULAR,\\nTHE MOST SATISFACTORY,\\nTHE MOST RELIABLE.\\nNORTn STAR BRAND\\nPURE LEAF LARD,\\nHAMS, BACON,\\nAND SAUSAGES.\\nNORTH PACKING PROVISION CO.,\\n33 34 North Market Street,\\nBOSTON, MASS.\\nSANDY POND ICE.\\nSandy Pond is noted for its Pure Spring Water,\\nmaking the Ice especially desirable for family use. Sup-\\nplied regularly and promptly at wholesale and retail at\\nall seasons of the year.\\nHYANNIS, MASS.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0020.jp2"}, "21": {"fulltext": "21\\nthe broth, heating but not boiling, lest it curdles, pour over the\\nfish and serve hot or cold.\\nFkied Fish. Fry pork enough so fish can float. Wash fish\\nand dry with cloth, then roll in meal mixed witli salt and pepper,\\nand fry to a brown in boiling fat. Serve hot. [O. H. C.\\nDropped Fish Balls. 1 pint bowlful of raw fish, 2 heaping\\nbowlfuls of pared potatoes, (let them be under medium size),\\n2 eggs, butter the size of an egg and a little pepper. Put the pota-\\ntoes into the boiler, and place the fish, which has been picked very\\nfine and measured lightly in the bowl, on top of the potatoes, cover\\nwith boiling water and boil 1-2 hour. Drain ot\u00c2\u00a5 all the water and\\nmash fish and potatoes together until fine and light, then add the\\nbutter and pepper, and egg, well beaten. Have a deep kettle of\\nboiling fat, dip a tablespoon in it, and then take up a good\\nspoonful of the mixture, keeping it in as good shape as possible\\ndrop into the boiling fat and cook until brown, which should be in\\na few minutes. Do not crowd the balls, and be sure the fat is hot\\nenough. Tlie spoon should be dipped in the fat every time you\\ntake a spoonful of the mixture. [Miss Barry.\\nFish Balls. Flake very fine 1 cup of boiled salt fish or any\\nkind of tender fish that has been boiled will do. Have ready 2\\ncups of mashed potatoes, mix the fish and potatoes thoroughly,\\nthen add 1 well beaten egg, 4 tablespoonfuls of cream, a bit of\\nbutter and dash of pepper, beat all well, roll in small balls, dip in\\nbeaten egg, dust with crumbs, fry a golden brown in hot pork fat\\nhave the fat boiling and three minutes will cook them.\\nSadce for Fish Balls. 2 teaspoonfuls dry mustard, 1 tea-\\nspoonful salt, 1 teaspoonf ul sugar, 1 teaspoonful flour, 1 teaspoon-\\nful soft butter, 2 tablespoonfuls vinegar. Mix in order given in a\\nliepainng in all its branches, Guyer Cycle Co.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0021.jp2"}, "22": {"fulltext": "22\\nsauce pan, add 1-2 cup boiling water; stir over the fire till it is\\nsmooth. [Mrs. George F. Crocker.\\nEscALLOPED Salmon. 1 can salmon, remove bones, spread\\nbetween layers of cracker crumbs, seasoned with pepper, salt, but-\\nter, as for escalloped oysters. Layer of cracker crumbs on top,\\nmoisten whole with milk, bake in hot oven about half hour.\\n[Mabel L. Baker.\\nSalmon on Toast. Heat a cupful of cream, (or milk thicken-\\ned with flour, and butter added), to which has been added a dessert-\\nspoonful of butter, and pinch of salt stir into can of salmon and\\npour over rounds of buttered toast. [Miss Esther L. Baxter.\\nSalmon Croquetpes. 1 can of salmon, half as much fine bread\\ncrumbs, the juice of 1 lemon, a little salt and pepper, 2 teaspoon-\\nfuls of cream mix all together, form into croquettes, roll in egg\\nand cracker crumbs and fry. [Mrs. Ruth Bennett.\\nSalmon CkO(^uettes. Stir 1 tablespoonful butter and 1 of flour\\ntogether until smooth, over the fire add 2-3 cup of hot milk, (water\\nwill do), boil up once, add 1-2 teaspoonful salt, 1-4 as much\\npepper remove, stir in the yolks of 2 eggs cool, then stir in 1\\ncup chopped salmon. Make into small rolls or cones, roll in sift-\\ned cracker crumbs, then in beaten egg, again in crumbs, and fry\\nbrown in deep, boiling fat. [Mrs. Parker.\\nCodfish Toast. Flake and wash 2 teacupfuls salt codfish\\nplace in a saucepan with 2 tablespoonf nls flour and same of butter,\\nmix thoroughly, and add gradually 2 cupfuls boiling water. Have\\nready several slices of hot buttered toast, pour the fish over, and\\nserve. [Mrs. Lot Crocker.\\nMotor Bicycles Repaired, Guyer Cycle Co., Hyannis.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0022.jp2"}, "23": {"fulltext": "23\\nEels. Take the small round eels, cut in finger lengths, score\\nthem, season with salt and pepper, drop in boiling pork fat, fry\\nuntil done through and a crisp brown.\\nFried Frogs. Wash and boil ten minutes in salted water,\\ndrain, when cool dip in crumbs, then egg, and again in crumbs,\\nfry a delicate brown in hot bitter; b3 sure thay aro (piite done;\\nserve hot, garnished with parsley and slices of lemon.\\n\u00e2\u0080\u0094[Mrs. F. I. Storer.\\nReme7nher the name, Guyer Cycle Co., Ilyannis.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0023.jp2"}, "24": {"fulltext": "24\\nShellfish.\\nOyster Stkw. I quart oysters, 1 quart water, 1 quart milk,\\ngood sized piece butter, salt and pepper. Put the oysters in a\\nstewpan with a little flour sprinkled over them, add butter, salt,\\nand pepper. Put in quart of boiling water, let it come to a boil,\\nthen add milk and let it boil up and it is ready for the table.\\n[Mrs. Osborn Crowell.\\nEscALi.oPED Oysters. To a 3-pint dish take a quart of oysters\\nand 1 pound of crackers. Roll the crackers fine, a layer of crack-\\ners, a layer of oysters, pepper, salt and butter, until the dish is\\nnearly full, then soften with milk. Let it stand an hour and bake\\nin a hot oven about an hour. [Mrs. Osborn Crowell.\\nBroiled Oysters. Drain the required number of large oysters\\non a napkin. Rub the wires of broUer with melted butter, arrange\\nthe oysters on the broiler, and broil over a quick fire until the\\nedges curl, turning often to keep the juice from escaping. Lay\\nthe oysters on crisp, well-buttered toast, dressing with salt, [)ep-\\nper, and melted butter. Serve at once. [Mrs. F. I. Storer.\\nOyster Pie. 1 (luart oysters, season the oysters with mace,\\n1-2 glass of white wine, 1-2 cup of very fine cracker crumbs, a\\nfew pieces of butter. Put thein into a pie dish lined with paste,\\nand add 1-2 the liquor, fill dish (luite full, and cover with a rich\\npaste. Bake till the crust is nicely done.\\n[Mrs. Sara T. Hammond.\\nCreamed Oysters. Drain, wash, then boil 1 (juart oysters;\\ndrain again, this time saving the liciuor drawn out by the heat.\\nMeasure the licpior, adding enough milk to make a pint. Have\\nhot, ready to add to a mixture of 2 tablespoonfuls of butter, and", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0024.jp2"}, "25": {"fulltext": "25\\n2 tablespoonfuls of flour as for drawn butter making a thick\\ncream. To this add the oysters, seasoning witli butter and pepper.\\n[Mrs. John Frost.\\nQuAiiAiG Pie. Make a crust as for meat pie and line a deep\\npie plate. Remove 1 pint quahaugs from their water and chop\\ntine. Place tliem in a plate and sprinkle over them finely rolled\\ncracker crumbs, pepper and butter to taste. Over all put a crust.\\n[Mrs. Franklin Crocker.\\nCreamed Lobster. 1 tablespoonful butter, 1 tablespoonful\\nflour, 1 teaspoonful salt, 1 teaspoonful mustard, 1 cup cream, a\\n2 1-2 pound lobster cut in small pieces. Heat the butter, add the\\nflour, salt and mustard, stir till smooth add cream gradually till\\nsmooth and thick add the lobster. Serve hot.\\n\u00e2\u0080\u0094[Mrs. C. E. Harris.\\nCreamed or Clrried Lobster. 2 cupfuls of chopped, boiled\\nlobster meat, 2 cupfuls of cream or milk, 2 tablespoonfuls of flour, 2\\ntablespoonfuls of butter, salt and pepper to taste. Melt the butter\\nwithout browning, add the flour, stir until smooth, add cream or\\nmilk, and stir until it thickens. Take from the fire, add lobster\\nmeat, and season. Turn into the farina boiler and serve when\\nhot. For curried lobster, add one teaspoonful curry powder to\\nsauce given above. [Mrs. Lot Crocker.\\nFried ScAixors. Wash well, dip in cracker crumbs, then in\\nbeaten egg, again in crumbs, fry in hot butter, or butter and sweet\\nlard mixed, season with salt and pepper. Cook well a delicate\\nbrown, garnish with cress or parsley.\\nEscALLOPED Clams. Separate 1 quart of clams, choj) heads\\nand shoulders, clean the stomachs, use alternate layers of clams\\nand cracker crumbs, bits of butter, salt and pepper, moistening\\nall with equal parts of clam juice and milk, having the top layer\\nof crumbs. Bake in moderate oven about an hour.\\n[Mrs. F. I. Storer.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0025.jp2"}, "26": {"fulltext": "26\\nMeats.\\nIn selecting beef choose that of a fine, smooth grain, of a bright\\nred color and white fat. The sixth, seventh and eighth ribs are the\\nchoicest cuts for a roast. Have the bones removed and the meat\\nrolled, but have the butcher send the bones for soup. The flesh\\nof good veal is firm and dry, and the joints stiff. The flesh of\\ngood mutton or lamb is bright red, with the fat firm and white.\\nIf the meat of pork is j^oung, the lean will break on being pinched\\nthe fat will be white, soft and pulp^\\nRoast Turkey. Singe (if needful) and remove pin-feathers.\\nWash thoroughly inside and out, and rinse with cold water. Turn\\nthe skin back from the neck and cut neck off quite short, replace\\nthe skin and tie with soft white twine or cotton yarn. Fill the\\nbreast and body with dressing and sew up with the yarn. Fasten\\nthe wings behind the back with a long skewer, or tie with yarn.\\nAlso tie the legs together at the joints where the feet were cut off.\\nSprinkle with salt and rub butter all over the turkey, then dredge\\nthickly with flour. Cover the bottom of pan with flour, place tur-\\nkey in and set in the oven until the flour is browned, then pour in\\nwater enough to rather more than cover the bottom of pan. Baste\\nabout every twenty minutes, adding hot water and dredging with\\nsalt, pepper and flour at each basting. Slices of raw salt pork\\nmay be laid on turkey instead of rubbing with butter, if preferred.\\nIf cooked in a patent baker of course the basting is unnecessary.\\nFor the dressing, boil (all together) and chpp, the liver, heart,\\ngizzard, 3 medium sized potatoes and 1 onion. Add 6 rolled\\ncrackers, butter size of an egg, 1-2 to 3-4 pound of raw salt pork,\\nchopped very flue, powdered sage, savory, salt and pepper to\\ntaste. Mrs. N. A. Bradford.\\nChicken Stew. Clean and cut up the chicken, and cut up", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0026.jp2"}, "27": {"fulltext": "KEVENEY BEARSE,\\nMain Street,\\nDEALERS IN ^PROVISIONS.\\nConstantly on hand Beef, Pork, Mutton, Lanil), Poultry, Tripe, Ilani,\\nSausage, Pigs Feet, Liver, Butter, Tjard autl Eggs.\\nAlso Vegetables of all kinds in their season at lowest cash prices.\\nU. A. HULL,\\nMi^WOOD AND C0AL3\u00c2\u00bb4\\nGrain and Hay Dealer,\\nSOUTH AND OCEAN STREETS,\\nHyannis, Mass.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0027.jp2"}, "28": {"fulltext": "Wholesale and Retail Dealer in\\nBeef, Pork, Mutton, Poultry,\\nHAM, VEAL, LAMB, ETC.,\\nHYANNIS.\\nOrders by Mail or Telephone Promptly Filled.\\nISEIOI\\nRecipe foi- making the home pleasant and comfortable Have j our\\nfurniture re-upholstered in new material in late and handsome de-\\nsij^ns; have your carpets taken up, cleaned and relaid, by a mod-\\nern and the best method. IMattresses will wear much\\nlonger by being occasionally renovated.\\n4^L. J. CANNON, ^-f-\\nHYANNIS, MASS.,\\nUpholstering, Cabinet Worl( General Repairing\\nCarpets Taken Up. Cleaned by Machinery, and Relaid. Mattresses\\nRenovated, Curtain Hanging, Picture Framing, Etc.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0028.jp2"}, "29": {"fulltext": "29\\nsmall bits of pork with it. Put in water to nearly cover it. Cook\\nuntil about done, allowing twenty minutes for dumplings. Thicken\\ngravy a little if needed. Serve vegetables cooked separate.\\n\u00e2\u0080\u0094[Mrs. C. C. Crocker.\\nFricasseed Chicken. Take a chicken of about 4 pounds, fry\\nout 2 slices of pork, cover with water and stew the chicken until\\ntender. Gravy: Take 2 eggs and a medium sized piece of but-\\ntei-. Toast bread and lay the chicken on it and pour the gravy\\nover it. [Mrs. George H. Smith.\\nBroiled Chicken. Take a chicken, split it down the back, and\\nplace it in a kettle of boiling hot water, cook it until tender, then\\nplace it in a roasting pan, dredge it with salt and flour, and cook\\nuntil a nice brown. Baste it every few minutes with melted butter\\nfrom the pan. [Mrs. Sara T. Hammond.\\nCottage Cheese. Boil 2 chickens until tender, take out all the\\nbones and chop the meat fine, season it to taste with salt, pepper\\nand butter, pour into it enough of the liquor to make it moist, put\\ninto any mould you wish, and when cold cut in slices.\\n[Mrs. M. L. Bcarse.\\nPotted Pigeon. Clean, then stuff the pigeons with a dressing\\nmade as for turkey. Sew them up and truss. Put them in a ket-\\ntle with water enough to cover them, and boil one-half hour, then\\ntake up and drain them, roll in flour, and fry brown in pork fat.\\nThicken the liquor in which they were boiled with flour, pepper,\\nsalt, cloves, mace, and catsup. Put the pigeons in this gravy and\\nsimmer two hours. Serve in the gravy. Add 1-2 glass of claret\\nif you choose. [M. P. C.\\nA Delicious Stlfking. 2 dozen oysters chopped very fine,\\nmixed with 2 cups of bread ciumbs or cracker crumbs, an ounce\\nof melted butter, a tablespoonful chopped parsley, a little grated", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0029.jp2"}, "30": {"fulltext": "30\\nlemon peel, salt and black pepper, and a little cayenne, a table-\\nspoonful chopped celery, moisten witli a little oyster liquor, a lit-\\ntle cream and the well beaten yolk of one egg.\\n[Mrs. E. H. Davis.\\nRoast Beef. Always wipe with a wet cloth. Dredge on all\\nsides with flour, salt, and pepper, and have a little flour in the pan.\\nWhen the flour in the pan is brown, add a pint of hot water and\\nbaste very often, dredging with salt and flour after each basting.\\nRoast a piece of beef weighing 8 pounds 50 minutes, if to be rare,\\nbut if to be medium, roast one hour and a quarter, and ten min-\\nutes for each additional pound. The heat for roasting must be\\nvery great at Hrst, to keep in the juices. After the meat is crusted\\nover it is not so necessary to keep up so great a heat, but for rare\\nmeat the heat nuist of course be greater than for meat that is to\\nbe well done. Putting salt on fresh meat draws out the juices,\\nbut by using flour a paste is formed which keeps in all the juices\\nand also enriches and browns the meat. [Mrs. C. C. Howe.\\nBraised Beef. Take 6 or 8 pounds of the round of beef. Put\\n6 slices of fat pork in the bottom of the braising pan, and as soon\\nas it begins to fry add 2 onions, a carrot and a turnip, all cut\\nfine. Cook these until they begin to brown, then draw them to one\\nside of the pan and put in the beef, which has been well dredged\\nwith flour, salt and pepper. Brown on all sides, then add 1 quart\\nof boiling water. Cover and cook slowly four hours, basting every\\ntwenty minutes. Take up meat, and finish gravy as for any roast;\\nstrain, pour around the beef and serve. [Mrs. C. C. Howe.\\nPot Roast of the Shoulder of Lamh. Put the lamb in a\\nlarge, deep spider with a tight-fltting cover salt and pepper it\\nkeep about a pint of water in the spider and let it cook slowly on\\ntop of stove until almost done, then let water all boil out and\\nbrown it on both sides, then take out the lamb and turn off all the\\nfat. Put in about 1 pint of water in spider and let it boil up to", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0030.jp2"}, "31": {"fulltext": "31\\nget the browned juice off the bottom aud thicken with cornstarch.\\nThis makes a nice brown gravy. [Mrs. J. S. Nicholson.\\nRoast Hxm. Wash the ham very clean and put on with cold\\nwater to cover and simmer gently for four hours, if ham weighs 12\\npounds. Remove the skin aud put ham in baking pan, cover with\\nbread crumbs and 3 tablespoonfuls of sugar. Let it cook two\\nhours in a moderate oven. Make a brown gravy as for all roast\\nmeats. [Mrs. C. C. Howe.\\nNew Way to Cook Ham. The ham is first thoroughly washed\\nand dried, then coated with a paste composed of flour, spices, and\\nwater, placed in oven to bake for three hours, basting ever} twen-\\nty minutes. Remove from oven, remove skin, trim off burnt crust,\\nskewer on slices of lemon, and dot whole with cloves, after which\\nthe ham is placed in a dry pan and allowed to bake for another\\nhour. A fruit salad to serve with the ham is made of oranges,\\nbananas, grapes, and preserved pineapple. The juices are drained\\noff, blended, aud spiced. [Mrs. J. J. C.\\nVeal Birds. Slices of veal from the loin, cut very thin; re-\\nmove the bones, skin, and fat, aud pound until 1-4 of an inch\\nthick, trim into pieces 2 1-2 x 4 inches, chop the trimmings fine\\nwith 1 square inch of fat salt pork for each bird, add half as much\\nfine cracker crumbs as you have meat, season highly with salt,\\npepper, lemon, cayenne, and onion, moisten with 1 egg and a lit-\\ntle hot water, as for veal loaf. Spread the mixture on each slice\\nnearly to the edge, roll up tightly, aud tie or fasten with skewers.\\nDredge with salt, pepper, and flour, fry slowly in hot butter until\\na golden brown, but not dark or burned. Then half cover with\\ncream and simmer fifteen or twenty minutes. Remove the strings\\nand serve on toast pour the cream over them, garnish with points\\nof toast and lemon. [Mrs. Sara T. Hammond.\\nPressed Beek. Boil a [)iece of beef until tender, slip out the", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0031.jp2"}, "32": {"fulltext": "32\\nbones, cool, chop fine, season with salt, pepper, a little onion\\njuice, a dash of cayenne moisten with some of the stock, put in-\\nto a deep dish, cover with weight. Slice carefully, garnish with\\nparsley or curled celery. [Miss Carrie Crowell.\\nSpiced Beef. 4 to 6 pounds from the middle cut of the shin.\\nWash the meat and cut into several pieces, cover with boiling\\nwater. Skim carefully as it boils, then simmer until the meat falls\\nto pieces and the liquor is reduced to half a pint. Remove meat\\nand season the liquor with salt, pepper, and sage, add it to the\\nmeat and mix with a fork until the meat is all broken. Pack in a\\nbrickloaf pan. When cold, cut in thin slices.\\n[Mrs. Henrietta E. Chase.\\nBkeksteak. If your beefsteak is too tough for broiling, chop\\nin chopping bowl vei-y fine, season with pepper and salt, make in-\\nto patties, and broil or fry in a dry, hot spider. [Mrs. R. Bennett.\\nBeef au Gratin. Have some good slices of underdone beef\\nand lay them in a well-buttered rather deep dish, sprinkling each\\nslice as you put it into the dish with a little onion juice, pepper,\\nsalt, and chopped parsley. Alternate layers of sliced beef with\\nlayers of sliced ripe tomatoes. Moisten well with stock, sprinkle\\nbreadcrumbs over the top, and sprinkle breadcrumbs with grated\\ncheese. Set in a hot oven until thoroughly heated and browned.\\n[Mrs. C. F. Sleeper.\\nVeal Loaf. 3 pounds veal, 1-4 pound salt pork, chopped fine,\\n2 teaspoonfuls salt, 1-2 teaspoonful pepper, 2 teaspooufuls sage,\\n2 eggs, 1 teacup of powdered crackers. Mix well together, put in\\na bread pan, bake one hour. Serve cold in slices.\\n\u00e2\u0080\u0094[Mrs. H. C. Bacon.\\nMeat Loaf or Balls. G pounds beef or veal, chop and pound\\nuntil like dough 1 pound chopped suet, 3-4 quart bread crumbs", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0032.jp2"}, "33": {"fulltext": "33\\nsodked in 1 quart soup stock or milk, 2 eggs, 1 teaspoonful pep-\\nper, little ginger, 1-2 teaspoonful salt, little mace. Work all well\\ntogether, make loaf, bake from one-half to one hour, baste often\\nwith stock or butter. Can be made into balls for soup, or to fry,\\nor rolled in cabbage leaves that have been partly cooked, placed in\\nan iron kettle with a little gravy and browned.\\n[Mrs. C. A. Bursley.\\nBeef Roll. Take 2 pounds of raw, tender beefsteak, chop it\\nvery fine, season with salt, pepper, and a little chopped onion add\\n3 rolled crackers, 2 tablespoonfuls melted butter, and 1 well-\\nbeaten egg. Make into roll and bake about one hour baste with\\nbutter and water before baking. [Mrs. Edward L. Chase.\\nShepherd s Pie. 1 quart of any kind of cold meat, 8 large po-\\ntatoes, 1 small onion, 1 cupful of boiling milk, salt, pepper, and\\nnearly a pint of gravy or stock, thickened with 1 tablespoonful of\\nflour. Season the meat, which has been cut into dice, and put in\\na deep earthen dish. Grate the onion into the gravy and pour\\nover the meat. Pare, boil, and mash the potatoes, add the salt,\\npepper, and milk, and 2 tablespoonfuls of butter. Cover the meat\\nwith this and bake gently half an hour. [Mrs. A. G. Guyer.\\nSteak Pie. Cut meat in small pieces and season and cover\\nwith water. Let cook until tender, then thicken with a little flour.\\nMake a good biscuit crust and bake in oven. Any good, juicy\\nmeat will answer. [Mrs. Simeon Eldridge.\\nBeefsteak and Oyster Pie. Take 3 pounds round steak and\\ncut in thin slices. Mix 3 tablespoonfuls flour with pepper and\\nsalt, sprinkle over oysters, and roll them in beefsteak, then place\\nthem in deep pie dish and place a cup in centre. Cover with rich\\npastry, quite thick, and cook slowly one hour and a half.\\n\u00e2\u0080\u0094[Mrs. E. A. Baxter.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0033.jp2"}, "34": {"fulltext": "34\\nA Nice Breakfast Dish. Chopped cold meat well seasoned,\\nwet with gravy then take cold rice made moist with milk and 1\\negg, season with pepper and salt place in a platter quite thick,\\nset in oven to heat and brown or fry in cakes in a frying pan.\\n[Mrs. Lizzie Johnson.\\nTo Cook Cold Meat. \u00e2\u0080\u0094Chop fine, add salt, pepper, put in a\\ndish, cover with chopped onion, then cover with hot, creamed,\\nmashed potatoes. Bake forty-five minutes. Very nice.\\n[Miss Carrie L. Crowell.\\nHamburg Steak. Chop a slice of pork with the steak, season,\\nand brown quickly in a hot frying pan.\\nHamburg Toast. 1 pound Hamburg steak, butter size of an\\negg, 1 cup milk, salt and pepper to suit. Put butter in spider,\\nwhen hot put in steak, cook until done, add milk, salt, and pep-\\nper. Serve very hot on slices of nicely browned toast.\\n\u00e2\u0080\u0094[Mrs. E. S. Gibbs.\\nFrench Hash. Chop very fine any kind of meat, put in stew-\\npan, season with butter, pepper, and salt, put in some water and\\nallow it to cook well; just before it is done add some cream.\\nHave some bread nicely toasted, place in a large dish, and put a\\nspoonful of hash on each slice, pouring any gravy that may be left\\nover it. This makes a nice breakfast dish. [M. S. C.\\nMeat Hash. Chop rather fine any kind of cold meat; corned\\nbeef is, however, the best. To each pint add 11-2 pints of cold\\nboiled potatoes chopped fine, 1 tablespoonful butter, 1 cupful of\\nstock; or, if no stock is on hand, 2-3 of a cupful of hot water and\\na heaping tablespoonful of butter. Season with salt and pepi)er\\nto taste. Put a little butter in the bottom of the frying pan and\\nwhen very hot put in the mixture and stir over the fire for about\\neight minutes, being careful not to burn. Spread smoothly cover", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0034.jp2"}, "35": {"fulltext": "HiJatoi Son s Departient Store,\\nHYANNIS, MASS.\\nFor well cooked food\\nHave Good Cooking Utensils.\\nFor a pleasing table\\nHave Pretty Dishes.\\nFor the right things to appease the demands of hunger\\nHave the Right Things to Cook.\\nFor all these wants\\nGo to H. H. Baker Son s Department Store,\\nHyanuis. The Cooking Utensil, the Materitd to cook, and the\\nDish to serve it in, all found at their Department Store.\\npSE^BflRII 5", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0035.jp2"}, "36": {"fulltext": "BE SURE AND GO TO THE STORE OF\\nHYANNIS, MASS.,\\nFOR THE\\nBest Groceries and Provisions.\\nWe sell Nicholson s Electric Light Flour; call for trial package free.\\nAlso Faucy Plate Beef, Smoked Hams, Shoulders, Pork, Frankfort\\nSausages, Bologna, Pressed Ham, etc.. Canned Goods, Teas and Cof-\\nfees, Tobacco and Cigars, Confectionery. All kinds of fruit and vege-\\ntables in their season.\\nYou will always find best goods and lowest prices at my store.\\nJ. K. B. SEARS CO.,\\n...SOLE AGENTS FOR...\\nTHE H. ^W. JOHN^S\\nPAINTS AND ROOFING.\\nThese materials have an international reputation and the paints have\\nproven to be peculiarly ada])ted to our atmosphere in the lasting quality\\nof the difTerent shades and tlieir freedom from mildew and stain.\\nAVe claim for these paints superiority over lead and oil or any mixed\\npaint on the market. Put up in packages from 1-2 pint to one gallon in\\nall the different shades. Send for sample card.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0036.jp2"}, "37": {"fulltext": "37\\nthe pan, set back where the hash will biowu slowly. It will take\\nabout one-half hour. When done fold it like au omelet and tuin\\nonto a hot dish. Garnish with points of toast and parsley.\\n[Miss Barry.\\nBaked Hash. Use 1 part meat, 2 parts potatoes, grate 1 onion,\\na little butter. Bake thirty minutes.\\nCreamed Dried Beef. For a family of six take 1-2 pound of\\nbeef, cover with cold water and gradually heat to boiling point.\\nDrain and return to stove, stirring to dry off all the water. Add\\n2 tablespoonfuls butter and cook until brown, stirring all the time.\\nPut in 2 teaspoonfuls flour, cook a minute, then add 2 cupfuls of\\nmilk, which will thicken quickly and form a creamy dressing. Dust\\nwith pepper before serving. [Mrs. H. H. Baker.\\nCalf s Liver and Bacon. Slice the liver, let stand a moment\\nin boiling water, drain on napkin. Brown a few slices of sweet\\nbreakfast bacon, remove to a hot platter, drop the liver into the\\nbacon fat, cook until tender but not hard, serve with the bacon\\nand baked potatoes. [Mrs. Storer.\\nDeviled Ham. Use pieces of cooked ham at least one-quarter\\nfat; chop very fine. For a pint of this make a dressing of 1 ta-\\nblespoonful sugar, 1 tablespoonful mustard, a little cayenne pep-\\nper, 1 teacup vinegar. Mix sugar, mustard, and pepper thorough-\\nly and add vinegar gradually. Stir into ham and pack in small\\nmolds. [Mrs. H. H. Baker.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0037.jp2"}, "38": {"fulltext": "38\\nVegetables.\\nNow gooJ digestion wait on appetite and health on both.\\nShakespeare.\\nThere is one thing upon which too great a stress cannot be\\nlaid When the vegetable is cooked perfectly tender and ready\\nto be removed from the fire, drain it thoroughly. Any amount of\\nseasoning you may add will not give them the proper flavor if the\\nwater from the boiling is allowed to remain in them. Certain veg-\\netables, like peas, string beans, spinach, brussels sprouts, should\\nalways be boiled uncovered. Be generous with good butter; it is\\nthe one great addition to a delicately cooked vegetable. [E. P. T.\\nScalloped Cheese Potatoes. Put in dish layer of sliced po-\\ntatoes, add dots of butter, little salt, layer of grated cheese, then\\nlayer of potatoes add milk to cover, and bake one hour. Serve\\nwhen hot. [Mrs. W. J. Wyer.\\nCreamed Potatoes. Heat 1 cup milk, stir in 1 heaping table-\\nspoonful butter in which 1 tablespoonful flour has been mixed\\nsmoothly, stir until smooth and thick, add pepper and salt and 2\\ncups cold boiled potatoes sliced. Set over the fire until potatoes\\nare thoroughly hot. Serve at once, as this is one of the dishes\\nthat is spoiled by waiting. --[Mrs. E. S. G.\\nPrepared Celery. Cut celery into inch pieces and boil in\\nsalted water until tender (one hour and a half sure). Make a\\nsauce of 1-2 pint milk, 1 tablespoonful butter, a little pepper, and\\nflour sufficient to make it the consistency of thick cream, pour over\\nthe celery and serve with roast beef.\\n[Miss Carrie L. Crowell.\\nMacaroni and Tomato. I pint macaroni broken in inch\\npieces, 1 coffee cup of tomato strained, 1 tablespoonful chopped", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0038.jp2"}, "39": {"fulltext": "39\\nonion, 1 tablespoonful melted butter, 1 heaping tablespoonful of\\nfloui 2-3 cup cracker crumbs, 1-3 cup melted butter. Boil maca-\\nroni twenty minutes, heat tomato, and fry the onion in the butter,\\nstir flour in well and add to strained tomato, pour over macaroni,\\nand put the cracker crumbs and butter mixed together well over\\nthe top and brown. [Mrs. Sara T. Hammond.\\nMacaroni Sauce. Brown in a saucepan 1-4 pound veal with 1\\ncut-up onion, put into 1 quart of tomatoes with 5 cloves season\\nwith salt and pepper, let simmer three hours, put through sieve.\\nBoil macaroni half an hour in salted water, skim out and mix well\\nwith melted butter, pour over the tomato sauce, sifting grated\\ncheese well through the whole. [Mrs. C. A. Bursley.\\nBoiled Rice. To boil rice so that all the grains will be sepa-\\nrate and the mass perfectly dry, pick it over anfl take out any\\nhusks there may be in the rice wash it in cold water and drain it,\\nand then put it into plenty of boiling water salted. Boil it for\\ntwelve minutes then drain it and cover it with the lid of the ket-\\ntle or a thick towel. Let it stand ten or twelve minutes longer,\\nuntil it is dry and the grains crack just a little. Then it will be\\nready to use.\\nRice Croquettes. To 2 cups of boiled rice put 1-2 of a well-\\nbeaten egg, the other half for the breadcrumbs. Roll in the bread-\\ncrumbs and boil in hot fat, the same as doughnuts.\\n[Mrs. Simeon Eldridge.\\nCarrots. Wash and scrape them well. If large, cut them in\\ntwo, three, or four pieces. Put them in boiling water, with a lit-\\ntle salt in it. Full-grown carrots will re(piire three hours boiling;\\nsmaller ones two hours, and young ones an hour. Try them with\\na fork, and when thoroughly tender take them up and dry them in\\na cloth. Divide them in pieces and split them, or cut them in\\nslices. Season with butter, pepper, and salt. They should ac-\\ncompany boiled beef or mutton. [Mrs. S. A. Hinckley.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0039.jp2"}, "40": {"fulltext": "40\\nBoiled Pausnii S. If young, scrape before cooking. If old,\\npare carefully, ami if large, split. Put iuto boiling water, salted,\\nand boil, if small and tender, from half to three-quarters of an\\nhour if full grown, more than an hour. When tender, drain and\\nslice lengthwise, butter well, and put in oven to brown.\\n[N. C. Hinckley.\\nSweet Pickle Beets. Slice 6 well-boiled beets, sprinkle over\\nthem 6 large spoonfuls of sugar, a little salt, a cup of hot water,\\n1-2 cup of vinegar, and a few pieces of cinnamon bark.\\n[Mrs. Ruth Bennett.\\nCorn Oysters. 1 can corn, 1 cup flour, 1 teaspoonful baking\\npowder, 2 tablespoonfuls milk, 1 egg, salt. Drop from spoon in\\nhot lard and fry brown. [Mrs. Irving Cook.\\nBaked Beans. Parboil 1 quart of small white beans, throw off\\nthe water, slice 1 onion and place in bottom of pan or pot, add the\\nbeans, with a little salt, a tablespoonful of sugar if sweetening is\\ndesired, and a generous piece of butter cover with rich milk.\\nBake several hours watch carefully, and if more wetting is neces-\\nsary, boiling water may be used. [Mrs. James Otis.\\nCreamed Cabbage. 1 small cabbage cut in quarters and\\nplunged into kettle of water boiling very fast. Add 1 scant salt-\\nspoon of soda and a teaspoonful of salt. Boil with the cover off,\\nand there will be no odor. Be sure that the water covers the cab-\\nbage all the time and boils very fast. Cook 25 minutes remove\\nthe hard stems and pour over it a white sauce made with 1 cup\\nmilk, 1 tablespoonful each butter and flour. [Mrs. C. E. Harris.\\nCold Slaw. Remove the outer green leaves from a firm head\\nof white cabbage, cut the cabbage through the centre, cut out the\\ntough stalk, put the cabbage into a large pan of salted cold water\\nand let it stand for at least half an hour then drain it, shave it", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0040.jp2"}, "41": {"fulltext": "41\\non a cabbage-cutter, or chop it rather fine, and dress it with any\\nof the salad dressings for which recipes are given.\\n[Mrs. S. A. Hinckley.\\nDuTCHED Lettuce. Wash carefully 2 heads of lettuce, sepa-\\nrate the leaves and tear each leaf in two or three pieces; cut 1-4\\npound ham or bacon into dice, and fry until brown; while hot,\\nadd 2 tablespoonfuls of vinegar beat 1 egg until light, add to it\\n2 tablespoonfuls of sour cream, then add it to the ham, stir over\\nthe fire one minute until it thickens, and pour, boiling hot, over the\\nlettuce mix carefully with a fork and serve immediately.\\n[Jennie Kent Paine.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0041.jp2"}, "42": {"fulltext": "42\\nSalads and Dressings.\\nTo make a perfect salad there should be a spendtlirift for oil, a miser for vinegar, a wise\\nman for salt, and a uiad cap to stir the ingredients up and mix them well together.\\nSpanish Proverb.\\nChicken Salad. Boil, bone, and chop 1 chicken. Mix the\\nmeat with the same amount of chopped celery and salad dressing.\\nSalad dressing without oil 1 egg well beaten, then add 1 scant\\nteaspoon salt, 1 scant teaspoon mustard, 1 large spoonful sugar,\\n1-3 cup vinegar added slowly, 1-2 cup milk or cream, 1 teaspoon-\\nful flour, small piece of butter. Cook in double boiler until thick\\nand creamy. [Mrs. H. C. Bacon.\\nLobster Salad. 1 can lobster (Bird Rock brand best) pour\\nboiling water over lobster and let stand about five minutes drain\\noff this water, and repeat the same this will take away the canned\\ntaste. Set away until very cold, then break (not cut) into small\\npieces, place in a salad dish, first a layer of lobster, then of quite\\nfinely cut celery, pour salad dressing over this, another layer of\\nlobster, celery, and dressing, and so on, pouring dressing over last.\\nFor the salad dressing, use 2 tablespoonfuls hot butter, into which\\nstir 1 large tablespoonful flour and add 1 cup milk, stirring to a\\nsmooth paste mix 1 egg, 1 heaping teaspoonful mustard, 1 full\\nteaspoon salt, 2 tablespoonfuls sugar, a pinch of red pepper, 1-3\\ncup of vinegar, stir into the hot milk or paste, and cook about five\\nminutes or until the consistency of thick cream. This will keep\\nseveral weeks in a cool place if placed in a covered glass jar.\\n\u00e2\u0080\u0094[Mrs. W. L. Case.\\nPotato Salad. 3 pints of cold boiled potatoes cut in cubes, 1\\nteaspoonful of grated onion, 2 tablespoonfuls chopped parsley\\nshake salt over all. Dressing for potatoes Yolks of 2 raw eggs,", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0042.jp2"}, "43": {"fulltext": "43\\n1-2 teaspoonful salt, 1-2 teaspoonful mustard, pinch of cayenne, 1\\ncup of oil, 1 teaspoonful vinegar, 1 teaspoonful lemon juice.\\n\u00e2\u0080\u0094[Mrs. E. H. Davis.\\nDltcii Salad. 4 quarts green tomatoes, 1 quart small onions,\\n1 quart small pickles, 1 head cauliflower, 1 bunch celery, G medium\\ngreen peppers chop all together and let stand twenty-four hours,\\ncovered with large cup of salt and water, then boil thirty minutes\\nand drain very dry. Dressing: 6 teaspoonfuls mustard, 1 table-\\nspoonful tumeric, 2 cups white sugar, 1 cup flour, mix with water\\nto form a paste. Have 2 quarts vinegar to a boiling point, pour in\\nthe paste and stir until a thin custard. [Miss E. H. Crowell.\\nOyster Salau. Half fill a salad bowl with white and finely cut\\nlettuce leaves. On top of the lettuce place some oysters prepared\\nin this way Put the strained liquor from 2 dozen oysters into a\\nsaucepan, boil and skim it, add to it a tablespoonful of vinegar,\\nwith pepper and salt. Put the oysters in this to cook for three\\nminutes; take them out, drain them, and set on ice to cool. Cover\\nthe oysters after they have been put on the lettuce with a layer of\\nmaj onnaise. Decorate the top with olives and capers.\\n[Mrs. C. F. Sleeper.\\nGreen Pea Salad. Have a pint of cold, cooked peas. Wash\\nand drain a head of lettuce, pull leaves apart, and arrange in a\\nsalad bowl. Chop cold bits of lamb or fowl into small pieces,\\nspread over the top of the lettuce, and then put the peas on top.\\nPrepare a plain salad dressing with tarragon vinegar and serve,\\npoured over the salad. A sprig of mint boiled with the peas im-\\nproves this salad if cold lamb is used. [Mrs. C. F. Sleeper.\\nCabbage Salad. 1 small head cabbage chopped fine, 1 cup\\nvinegar heated to very near boiling, beat 2 eggs, 2 tablespoonfuls\\nsugar, 1 teaspoonful salt, 1 teaspoonful mustard together, pour in-\\nto vinegar, stir until it tliickens add 1-2 cup milk iu which 2 ta-", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0043.jp2"}, "44": {"fulltext": "44\\nblespoonfuls flour have been stirred, stir all together, and add\\nsmall piece of butter, pour over cabbage. Serve cold, garuished\\nwith parsley and small pieces of cold boiled beets.\\n\u00e2\u0080\u0094[Mrs. E. S. Gibbs.\\nCABBA(iE Salad. Mix together about an hour before serving\\n1-2 white cabbage, 6 hard-boiled eggs, chopped quite fine. Make\\na dressing of 1 scant tablespoon mustard, 1 of sugar, 1-2 tea-\\nspoonful salt, pepper to taste, piece of butter size of an egg, melt-\\ned. Mix dry ingredients, then add melted butter and 1-2 cup\\nvinegar. Let all heat on the stove, then turn over the eggs and\\ncabbage about an hour before using. [Mrs. N. B. H. P.\\nBanana Salad. Take 4 bananas and slice through the centre,\\njuice of a large lemon poured over them pour sugar over.\\n[Mrs. John C. Bearse.\\nWaldorf Salad. Pare and cut into small blocks any kind of\\ntart apples. Mix with them an equal quantity of celery. Dust\\nwith salt and pepper, sprinkle over a little lemon juice, mix with\\nmayonnaise dressing, and serve on lettuce leaves.\\n[Miss Florence B. Hinckley.\\nMayonnaise Dressing. 1-2 pint olive oil, 1 teaspoonful mus-\\ntard, 1-2 teaspoonful salt, 1-2 teaspoonful sugar, 1 tablespoonful\\nlemon juice, 2 tablespoonfuls vinegar, yolks of 2 uncooked eggs, a\\ngrain of cayenne. Put the yolks of the eggs into a bowl with the\\ndry ingredients, beat these until thick and light, add the oil a few\\ndrops at a time when the mixture gets thick you can add a larger\\nquantity of oil when too thick add a few drops of vinegar the\\nlast thing add lemon juice. The secret of success is in having\\neverything cold. [Mrs. E. F. Smith.\\nSalad Dressing. 1-2 cup vinegar, 1-2 cup cold water, 1 table-\\nspoonful sugar, 1 teaspoonful salt and a little pepper, boiled to-", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0044.jp2"}, "45": {"fulltext": "Weigh all things and hold fast to that which is good.\\nEBEN A THACHER,\\n^^^m QeDeral In^uraDce.\\n^^aS(E3ia^tf^ 159 Devonshire Street,\\nSPECIAL AGENT BOStOll, Md^S.\\nNATIONAL LIFE INSURANCE CO.,\\nMONTPELIER, VT.\\nEstablished 1817.\\nJOHN H. PRAY, SONS CO.,\\nCGrpetings and Upholstery\\nWHOLESALE and RETAIL.\\n646 to 658 Washington Street,\\nBOSTON.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0045.jp2"}, "46": {"fulltext": "If You Want\\nFirst-Class StajleanJ Fancy Groceries\\n...CALL AT...\\nP. n. BASSETT\u00c2\u00bbS,\\nCentral Store, HYANNIS.\\nQuality and Not Quantity is what we advocate.\\nWHITMAN, SPARROW CO,\\nniDDLEBORO J^\\nDealers in all kinds of\\nStaple and Fancy Dry Goods\\nEecent improvoments have made our store the Best T ighted and one\\nof the Largest in the southeastern jiart of tlie State. A personal visit\\nwill easily prove the truth of this assertion, and at same time show that\\nour Stoek shoidd not be overloolced in your Dry (Joods imrchases.\\nWouldn t it be well to give us a trialy\\nMail orders promptly attendtnl to.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0046.jp2"}, "47": {"fulltext": "47\\ngether iu a double boiler. When hot add 3 eggs, well beaten, 1\\nteaspoonful mustard, 2 teaspoonfuls flour. [Mrs. E. E. Field.\\nPlain Salad Dressing. Beat the yolks of 3 eggs, add a little\\nsalt, a sprinkling of cayenne, and half a saltspoonful of white pep-\\nper. Now- beat in a few drops at a time, 5 or 6 tablespoonfuls of\\nolive oil, and then just as gradually 3 teaspoonfuls of vinegar. If\\nthere is no celery in your salad, put half a teaspoonful of celery\\nessence into the dressing. The mixture should be as thick as cold\\ncream when ready for the salad. This is an excellent dressing.\\n[Mrs. Lot Crocker.\\nSalad Dressing. 3-4 cup of milk, heat wnth 1 tablespoonful of\\nbutter, pour over yolk of 1 egg well beaten, added to a table-\\nspoonful of flour moistened with a little cold milk, salt, sugar,\\npepper, and mustard to taste. Boil all together until it thickens,\\nnot too long, as it will curdle. Remove from fire and add 3 well-\\nbeaten whites of eggs and vinegar to taste. Use double boiler,\\nand if one objects to oil think it will be liked.\\n\u00e2\u0080\u0094[Mrs. W. F. Orrasby.\\nSalad Dressing. 2 teaspoonfuls mustard, 6 teaspoonfuls su-\\ngar, 2 teaspoonfuls salt mix together until smooth, then add just\\nhot water enough to make it creamy, beat in 1-2 cup melted butter\\nand add the yolks of 6 eggs, 1 1-3 cups of milk, 1 cup of vinegar,\\nlastly add the beaten whites of the 6 eggs. Cook in double boiler\\nuntil it just comes to a boil, stirring constantly. This makes 1\\nquart of very thick dressing. [Mrs. Osborn Crowell.\\nSalad Dressing. 1 egg, beaten, 1-2 teaspoonful mustard, 1-2\\nteaspoonful salt, 1-2 teaspoonful sugar, 1-4 teaspoonful pepper,\\n2 tablespoonfuls cream or butter, 1-2 cup vinegar. Set over boil-\\ning water to thicken. [Mrs. Lydia F. Crowell.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0047.jp2"}, "48": {"fulltext": "48\\nCurry Sauce. Chop 1 large onion fine, and cook in a table-\\nspoonful of butter five minutes. Stir together 1 tablespoonful of\\ncurry powder and 2 of flour; add to onion and butter. Stir\\nthoroughly and add 1 pint hot milk. Cook until smooth. Put in\\neither fish, meat, or fowl as you prefer. [Mrs. C. H. Allyn.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0048.jp2"}, "49": {"fulltext": "49\\nLuncheon and Chafing Dish.\\nIsn t this a pretty dish to set before the king.\\nOld Nursery Rhyme.\\nSardines a la Parker. Select 20 good-sized sardines, (im-\\nported), and remove their jackets, using a knife with small, thin\\nblade, lay them on tissue paper to remove the oil, taking care not\\nto break the fish then melt a tablespoonful of butter in the chafing\\ndish and add thereto 1-2 gill sherry, the juice of half a lemon, and\\na dash or two of Worcestershire sauce lay in the fish and cook\\nabout three minutes, turning them once. Serve on very thin slices\\nof toasted brown bread.\\nChafing Dish Oysters a la Maryland. 1 dozen oysters\\nopened from the shell to the chafing dish, (this secures all the nat-\\nural juice necessary) salt to season, a strong pinch of black pep-\\nper, a good generous dash of red or cayenne pepper, a teaspoon-\\nful of Worcestershire sauce, a generous lump of fine table butter,\\nand a large wineglass (not less than 4 ounces) of good sherry\\nwine. Light the spirit lamp, and when it is heated all through and\\nsimmers (boils) all over the dish, it is done. The oyster will be\\njust plumped and the juice found to be fit for the gods. During\\nthe heating up to the boiling point they should be stirred occasion-\\nally with a silver spoon. This dish, carefully prepared, is no trou-\\nble whatever and when done far surpasses any other form of prep-\\naration that is open to the luscious bivalve.\\n[Mrs. Sara T. Hammond.\\nOyster Pan Roast. Dozen large oysters, tablespoonful butter,\\nhalf pint oyster juice, 2 slices toast, salt and pepper. Put butter\\nin the chafing dish, as it creams add oysters and juice, seasoned\\nwith salt and pepper. Cover and cook two minutes. Serve on\\nhot toast moistened with juice. [Miss Mabel Penniman.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0049.jp2"}, "50": {"fulltext": "50\\nCurried Oysters. Cook 1 pint oysters until plump, drain, re-\\nserve liquor, and strain through cheese cloth. Melt 3 tablespoon-\\nfuls butter, add half tablespoonful onion, and cook until yellow.\\nAdd 4 tablespoonfuls flour, mixed with 1 teaspoonful curry pow-\\nder, 1-2 teaspoonful salt, 1-8 teaspoonful pepper. Pour on\\ngradually oyster liquor and enough milk to make thick sauce.\\nAdd oysters, and soon as heated serve with toasted crackers.\\n[E. E. field.\\nOyster Rarebit. Parboil 1 cup oysters, drain liquor, melt 2\\nteaspoonfuls butter, add 1-2 pound cheese cut very fine, 1-4 tea-\\nspoonful salt, and a few grains of cayenne pepper beat 2 eggs,\\nadd liquor, and add gradually to cheese, add oysters, and serve on\\ntoast. [Miss E. H. Crowell.\\nWelch Rarehit. Cut into small dice a pound of cheese put\\ninto the chafing dish pan a piece of butter the size of a small egg.\\nWhen it begins to melt put the cheese on it with a saltspoonful of\\nsalt, the same quantity of mixed mustard and cayenne pepper to\\ntaste. Stir with a heated spoon until the cheese begins to melt,\\nthen add 4 tablespoonfuls of beer or ale, then briskly and lightly\\nbeat, as much beer or ale again, and stir until it becomes a smooth,\\nthick cream. Serve on hot buttered toast. [Mrs. E. H. Davis.\\nWelsh Rareuit. Heat 1 cup milk to boiling pint, add 1 cup\\ncrumbed bread, 3-4 cup cheese. As soon as cheese is melted add\\n1 egg, well beaten, and salt to season. Serve on toasted crackers,\\nhot. [Mrs. George F. Crocker.\\nShrimp Wicgle. Melt 4 tablespoonfuls butter, and add 4\\ntablespoonfuls flour, mixed with 1-2 teaspoonful salt and 1-8 tea-\\nspoonful pepper. Pour on gradually enough milk to make sauce\\nthicken. As soon as sauce thickens, add 2 cans shrimp, broken\\nin pieces, and 1 cup canned peas, drained from their liquor and\\nthoroughly rinsed. [E. E. Field.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0050.jp2"}, "51": {"fulltext": "51\\nShrimp Wriggle. 1 can shrimps, 1 can French peas, 1-2 pint\\nthick cream, 1 level tablespoonful flour, 1 tablespoonful butter.\\nPut butter in first, then cream, then flour, and stir until smooth,\\nthen add the shrimps and peas. Cook about fifteen minutes in a\\ndouble boiler, then put in chafing dish and cook five minutes, stir-\\nring all the time. Serve with hot rolls. [Mrs. George F. Baker.\\nCheese Fondu. Tablespoonful butter, cup of fresh milk,\\ncup of fine bread crumbs, 2 cups of grated cheese,\\nsaltspoonful of dry mustard, 2 eggs, cayenne. Put butter in\\nchafing dish; when melted, add milk, bread crumbs, cheese and\\nmustard. Season with cayenne. Stir constantly and add just be-\\nfore serving, the 2 eggs, beaten light. [Miss Mabel Penniman.\\nCreamed Tripe. Parboil the tripe, cut into small pieces. Cook\\ntogether over hot water a tablespoonful butter and a scant one of\\nflour; add 1-2 pint milk and when the sauce is smooth put in the\\ntripe. Cook three minutes, salt and pepper, and stir in slowly the\\nbeaten yolk of 1 egg, stirring constantly. Cook two minutes and\\nserve. [S. H. S.\\nEnglish Toast. Cut bread into square pieces and toast; take\\neggs out of shell, keeping yolks whole; beat the whites to a stiff\\nfroth, lay them around nicely on the toast, drop yolks in centre of\\nwhite ring, and put in hot oven to bake a few minutes. When\\ntaken out of oven, pour little melted butter over toast.\\n[Miss Carrie L. Crowell.\\nGoLDEN-ROD. Boil 3 eggs thirty minutes, cut the whites in\\nsmall pieces make a white sauce with 1 cup milk, 1 heaping tea-\\nspoonful each of butter and flour season with salt and a dasli of\\npepper. Cook until thickened and stir into it the whites of the\\neggs, pour over 3 slices of toast rub the yolks through a potato\\nricer and sprinkle over tlie top. Garnisli with parsle}\\n\u00e2\u0080\u0094[Mrs. C. E. Harris.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0051.jp2"}, "52": {"fulltext": "52\\nCheese Souffle. White sauce of 1 tablespoouful butter, 1 of\\nflour, 1-2 cup milk, salt; add 4 tablespoonfuls grated cheese; take\\nfrom fire and add beaten yolks of 2 eggs, then stir in lightly the\\nwhites beaten stiff and bake in hot oven about twenty minutes.\\n\u00e2\u0080\u0094[Mrs. F. Thacher.\\nHam Relish. 1 cupful of cold boiled ham chopped fine, 1-2\\ncupful cream, 3 hard-boiled eggs, salt and pepper to taste. Scald\\nthe cream, rub the yolks of 2 eggs smooth with a little of the\\ncream, add to the cream in the farina boiler with the ham. Press\\nthe whites of the 2 eggs through a sieve, add to the mixture when\\nthoroughly heated put on a heated dish, slice the remaining egg\\nover the ham and serve. [Mrs. Lot Crocker.\\nBread and Cheese Omelet. Pour 1 cup boiling milk over\\ncup bread crumbs when latter has absorbed all the milk, season\\nwith salt and pepper and add 1-2 cup grated cheese with 4 beaten\\neggs. Fold and cook like ordinary omelet. [MissE. H. Crowell.\\nCottage Cheese. Take 1 quart sour milk, set on back of stove\\nuntil the whey is thoroughly separated from the curd remove all\\nwhey by straining through cheese cloth. Add 1-2 teaspoonful of\\nsalt, piece of butter size of a walnut, 2 tablespoonfuls of cream.\\nForm into shape. [N. C. H.\\nBicycle Lunches.\\nDevilled Eggs. Take as many eggs as desired. Boil twenty\\nminutes. Put immediately into cold Avater. When cold cut in\\nhalves and remove yolks. Rub the yolks smooth with pepper,\\nsalt, and mustard, a little melted butter and vinegar to taste, then\\npress prepared yolks into the whites. [Mrs. Geo. W. Doane.\\nEgg Sandwich. Boil eggs hard, discard the whites, raasli the", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0052.jp2"}, "53": {"fulltext": "53\\nyolks fine, add tomato catsup, Worcestershire sauce, salt, pepper,\\nmustard, to taste. Spread between very thin slices of graham\\nbread.\\nE ;g Sandwich. Boil eggs hard, separate the whites and yolks,\\nchop whites very fine, press the yolks through a sieve and mix with\\nmayonnaise or French dressing. Spread and cut rectangular.\\nFig Sandwich. Scrape out the soft portion of a dozen figs, re-\\njecting the skins rub this to a paste. Cut the thinnest slices pos-\\nsible from a loaf of either white or brown bread butter and re-\\nmove the crusts, spread over the paste, roll the bread carefully,\\npressing for a moment until there is no danger of the roll opening,\\nthen roll it in a piece of tissue paper, twisting the ends as you\\nwould an old-fashioned motto, or it may be tied with a piece of\\nbaby ribbon.\\nChicken Sandwiches. 2 cups chicken chopped fine, 1 tea-\\nspoonful salt, 2 tablespooufuls melted butter. Heat over the fire,\\nand while heating mash the chicken to a paste. Cool and spread\\nbetween very thin slices of bread, then cut in squares, triangles,\\nor any fancy shape. [Mrs. N. B. H. Parker.\\nCheese Filling for Sandwiches. 1 cup grated cheese, 1 egg,\\n1 tablespoonful butter, 1 cup milk. Cook in double boiler until it\\nthickens, set awa}^ to cool. [G. B. H.\\nRussian Sandwiches. Spread thin slices bread with slices of\\ncream cheese or Neuchatel cheese, cover with chopped olives,\\nmixed with a mayonnaise dressing. Cover and press together.\\n[S. H. S.\\nCheese Straws. Sift G heaping tablespooufuls flour on the\\npastry board, make hole in the centre and put into it 2 tablespoon-\\nfuls milk or cream, 3 tablespooufuls dry grated cheese, 4 table-\\nspoonfuls butter, 1-2 saltspoonful salt, dust of cayenne pepper,", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0053.jp2"}, "54": {"fulltext": "54\\nand yolks of 2 eggs. Mix all these ingredients to a smooth paste\\nwith the tips of the fingers, roll it out one-quarter of an inch thick,\\ncut in narrow straws, and bake them light yellow on a buttered\\npan in a moderate oven. These straws make an excellent relish\\nwith plain salad. [Miss Carrie L. Crowell.\\nSnow Balls. 3 eggs, 1 cup sugar, 4 tablespoonfuls milk, scant\\nteaspoonful powder or cream of tartar and soda, pinch salt, flour\\nto roll. Make in round balls, drop in hot lard when done roll in\\nwhite of an egg and sugar. [M. B. Hallett.\\nFruit Tcrnovers. 2 ounces preserved orange and lemon peel,\\n2 cups raisins, 1 ounce citron. Cook the orange and lemon until\\nsoft, scald the raisins, chop all together fine, moisten with syrup,\\nteaspoonful lemon juice, tablespoonful brandy, mix thoroughly.\\nChop cup of lard and butter into cup of flour, mix 1-2 cup of cold\\nwater or more if needed, pinch salt if butter is fresh. Flour the\\nboard, roll out 1-2 inch thick, spread with butter, fold over, roll\\nout again, spread with butter, roll out, cut in strips 7 inches long,\\n5 wide, put in spoonful of the fruit, fold over the sides, cut the\\nends in a point, fold over, baste over with milk or beaten egg, sift\\non little sugar. Bake from fifteen to twenty minutes, golden\\nbrown. Nice dessert.\\nSardine Canapls. Mix yolks of hard ])oiled eggs with equal\\nquantity of sardines, rubbed to a paste. Season with lemon\\njuice and spread on thin slices of bread. Cut in narrow strips.\\nWalnut Sandwich. Chop English walnuts rather fine. Mix\\nwith mayonnaise dressing to make a soft paste. Butter thin slices\\nof bread, spread with the walnut paste, press together and cut\\ninto any desired shape.\\nOlive Sandwich. Mince cold chicken, tongue or lamb very\\nfine and add equal quantity chopped olives. Mix with mayou-.\\nnaise and spread.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0054.jp2"}, "55": {"fulltext": "Our Ulord\\nStands Guard\\nOver every transaction in our house, insuring you satisfaction not\\nnierely for the worth of your money, but to the full limit of values.\\nOur word is behind every advertised statement, insuring you of its\\nabsolute truth. The people who daily visit our store speak of our\\nmethods better than we can. If j^ou have nothing else to do\\neven if j^ou do not care to buy come and look.\\nALL KINDS OF MEN S AND BOYS\\nFINE CLOTHING\\n^ND FURNISHINGS.\\nCOLE S\\nONE PRICE CLOTHING HOUSE,\\nODD FELLOWS BLOCK,\\nHYANNIS, M^SS.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0055.jp2"}, "56": {"fulltext": "T. CROCKER SONS\\n...DEALERS IN...\\nIce, Coal, Ulood and Groceries.\\nWholesale Dealers and Packers of Fresh Fish.\\nShip Shores and Ship Chandlery*\\nRailroad Wharf, SOUTH HYANNIS, Mass.\\nBOOTS and SHOES\\nFOR MEN, LADIES AND CHILDREN.\\nT^M The Knickerbocker Shoe,\\nFor Ladies, Manufactured by\\nE. W. BURT CO.\\nWarranted Hand-sewed, and Sold by\\nJAMES E. BAXTER, Hyannis.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0056.jp2"}, "57": {"fulltext": "57\\nCheese Wafers. 1 tablespoonful butter lo 2 tal)IoHi)o )nfiils of\\ngrated cheese; beat to a cream, put on crackers ami brown in the\\noveu. [S. H. S.\\nPotted Meats. An excellent substitute for the expensive pot-\\nted meat fillings may be made from the odds and ends of cold meat\\nminced and seasoned with Worcestershire sauce. Another appe-\\ntizing sandwich is made from cold sausage crushed fine and spread\\non the buttered side of a biscuit. Boiled fresh cod or salmon\\nmade into a mince or paste used in combination with egg is always\\npalatable. Thin slices of cucumber that have been upon the ice an\\nhour or more are an addition to this filling. Good saijdwiches can\\nbe made from all kinds of salads and their name is legion.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0057.jp2"}, "58": {"fulltext": "58\\nSauces and Pickles.\\nVariety aloue gives joy,\\nThe sweetest meats the soonest cloy.\\nPrior.\\nCranbekuy Sauce. 1 quart cranberries, 1 pint boiling water, 1\\npint sugar. Wasli berries in Liot water and have saucepan or spi-\\nder very liot. As soon as tliey begiu to boil, cook just five min-\\nutes. [Mrs. Teresa Crowell.\\nSthawf.erry Sauce. Rub 1-2 cup butter and 1 cup sugar to a\\ncream, add the beaten white of an egg and 1 cup of strawberries\\nthoroughly mashed. [Miss E. L. Baxter.\\nToLMAN Sweet Apples are very nice boiled in sufficient water\\nto cover them and when cooked soft add sugar and cook awhile\\nuntil syrup thickens. Flavor with extract of vanilla.\\n\u00e2\u0080\u0094[Mrs. H. H. Baker.\\nGinger Apple. 5 pounds sour apples chopped fine as for\\nmince pies; equal parts apple and sugar; cut off outside of 3\\nlemons, using the juice to taste; 1-2 pound preserved ginger.\\nDissolve sugar, put in apples, lemon, and ginger, and cook until\\nsoft and clear. [Mrs. Henrietta E. Chase.\\nGinger Pears. 1 peck hard pears sliced very thin, 5 pounds\\nsugar, 6 lemons, peel 4 and slice very thin, slice other two with-\\nout peeling; 1-2 pound preserved ginger. Put in kettle in layers\\nand let it stand over night; in the morning put it on the stove\\nand let it simmer five or six hours. Slice ginger.\\n[Mrs. Elkanah Crowell.\\nRipe Tomato Preserve. Ripe tomatoes skinned and broken,\\nnot cut, half as much sugar as tomato, 2 tablespoonfuls ground", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0058.jp2"}, "59": {"fulltext": "59\\nginger in 2 separate bags, 4 to G lemons, grated rind, white part\\ncut off and lemon sliced. Put all together and cook quite thick.\\n[Mrs. Henrietta E. Chase.\\nTo Preserve Citron. Cut into pieces 1 1-4 inches thick the\\nround way of the citron, take out the seeds and pare, then put in\\nsome water and cook until soft, then take it out and drain and\\nthrow water away. Weigh the citron and put a scant pound of su-\\ngar to each pound of citron. Put in dish in layers and let it stand\\nover night, or a day and night, until the sugar is dissolved, then\\nput on the stove and let it cook until the syrup seems a little thick.\\nIf sliced lemons are used, put them in a little while before the cit-\\nron is done if extract, after it is done. Seal in glass jars.\\n\u00e2\u0080\u0094[Mrs. Obed Baxter.\\nSapson Apple Jelly. Cover the apples with water and cook\\nuntil soft, then strain through a cloth, taking nothing but the juice.\\nTake not quite so much sugar as juice and place in a pan in the\\noven until heated through. Let the juice boil twenty minutes, then\\nadd the sugar and keep trying a little on ice until it hardens.\\n\u00e2\u0080\u0094[Mrs. Obed Baxter.\\nPreserved Barberries. Put berries in kettle, cover with cold\\nwater and bring to the boiling point, then drain allow a pint of\\nmolasses to a pint of barberries boil the molasses, then put in the\\nberries, and take off immediately. [Mrs. Obed Baxter.\\nRhubarb Jelly. The following recipe for rhubarb jelly has\\nbeen well tested Wash the stalks thoroughly, cut into pieces one\\ninch long, boil to a soft pulp, and strain through a jelly bag. To\\neach pint of juice add I pound of loaf sugar and boil again, skim-\\nming often. When the juice jellies on the skimmer, remove it\\nfrom the fire and pour into jars. [Mrs. Obed Baxter.\\nSpiced Grapes. 7 pounds ripe grapes freed from the stems\\nand washed, 5 pounds sugar, 3 teaspoonfuls each of cinnamon and", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0059.jp2"}, "60": {"fulltext": "60\\nallspice, 1-2 teaspoonful cloves, 1 pint of good vinegar. Squeeze\\nthe pulp from the skins and rub through a sieve to free it from the\\nseeds. Cook the skins until tender in barely water enough to\\ncover, then add the strained pulp, sugar, vinegar, and spices.\\nBoil for one-half hour, or until thick and clear.\\n[Mrs. Lot Crocker.\\nMustard Pickles. 1-2 peck onions, 3 heads cauliflower, 4\\ndozen large pickles cut up, 1-2 cup salt, 1-2 cup sugar, 1 gallon\\nvinegar, 1-4 pound mustard, 1 cup cornstarch, 2 tablespoonfuls\\ntumeric. [Mrs. Geo. Smith.\\nChili Sauce. 1 can of tomatoes, 1 large onion chopped fine, 2\\ncups vinegar, 1 tablespoonful salt, 1 cup brown sugar, 1-2 tea-\\nspoonful cayenne pepper, 1-2 teaspoonful clove, 1 teaspoonful gin-\\nger, 1 teaspoonful allspice, 1 teaspoonful cinnamon. Boil all to-\\ngether one and a half to two hours. Chop the tomatoes. Instead\\nof canned tomatoes you may use 1 quart of ripe tomatoes, peeled\\nby pouring boiling hot water on them. [Mrs. Julius Howland.\\nSweet Pickles. For apples, pears, peaches, quinces, stick a\\nfew cloves in the fruit, cook in a syrup of 3 pounds sugar, 1 pint\\nvinegar, to 6 pounds fruit. [Mrs. Wm. P. Lewis.\\nSliced Cucumbers. Slice thin 1 dozen cucumbers, leaving the\\nrind on. Scatter salt over them and let them stand three hours,\\nthen turn off the liquor. Put to them 1-4 as many raw onions.\\nMake a dressing of 1-4 teacup oil, the same of yellow mustard\\nseed, 1-8 cup black mustard seed, 1-2 tablespoonful celery seed,\\nand 1 pint vinegar. Mix this all together. No cooking.\\n\u00e2\u0080\u0094[Mrs. T. W. Nickerson.\\nPear Chips. Pare and slice in small pieces 8 pounds of pears,\\n6 pounds sugar, 6 lemons, sliced, 1-4 pound preserved ginger.\\nMix and let it stand over night in preserving kettle. In the\\nmorning cook until tender. [Mrs. E. H. Davis.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0060.jp2"}, "61": {"fulltext": "61\\nJellied Peaches. Provide first a dozen good sized peaches,\\nand then half a box of gehitine, a cupful and a half of sugar, and\\na pint and a half of water. Soak the gelatine for two hours in\\nhalf a cupful of water. At the end of that time put the sugar and\\nthe remaining water into a stewpan, and then let them boil for five\\nminutes. Pare the peaches and cut them in halves, then cook\\nthem gently in the boiling syrup for ten minutes. On taking the\\nstewpan from the fire turn the soaked gelatine into it then set\\nit in another basin containing cold water and stir occasionally un-\\ntil the mixture becomes cool. Before the jelly has had time to\\ncongeal, dip a mould into cold water and turn the mixture into it.\\nSet in a cool place for three or four hours. At serving time dip\\nthe mould into warm water and turn the contents out on a flat\\ndish. Serve with whipped cream or soft custard heaped upon the\\njelly. Many people will think the flavor improved by the addition\\nof a tablespoonful of brandy of maraschino when the gelatine is\\nput with the fruit. [Mrs. Charlotte C. Bassett.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0061.jp2"}, "62": {"fulltext": "62\\nBread.\\nIt was a common saying among the Puritans Brown bread and the gospel is good fare.\\nWhite Bread. 4 quarts bread flour, 1 teacupful sugar, 3 1-2\\nlevel tablespoonfuls salt, 1 yeast cake, 1 teacupful lard. Mix\\nwith 1-2 milk, 1-2 water to quite a stiff dough. Makes 4 loaves\\nof bread.\u00e2\u0080\u0094 [Mrs. Fred A. Hallett.\\nRolls. Fill cup 2 1-2 times full of milk; white of 1 egg aud 2\\ntablespoonfuls sugar beaten very light, then stirred into milk\\nsmall piece butter rolled into flour, 1-2 yeast cake mould as other\\nbread mould down in morning, when raised light mould again,\\nroll out and dip in butter and set to rise until light. This makes\\n34 rolls.\u00e2\u0080\u0094 [Mrs. C. A. Bursley.\\nParker House Rolls. 2 cups scalded milk, 3 tablespoonfuls\\nbutter, 2 tablespoonfuls sugar, 1 teaspoonful salt, 1 yeast cake\\ndissolved in 1-4 cup lukewarm water, flour. Add butter, sugar,\\nsalt, to milk, and when lukewarm add dissolved yeast cake and\\n3 1-2 cups flour. Let rise until light, then add flour enough to\\nknead, roll, brush over with melted butter, and shape. Place in\\npan one inch apart, let rise again, bake in hot oven fifteen min-\\nutes. [Mrs. Irving Cook.\\nParker House Rolls. 1 quart of cold boiled milk, 2 quarts\\nflour, 1 large tablespoonful lard rubbed into the flour make a\\nhole in the middle of the flour, take 1 cupful yeast, 1-2 cup sugar,\\nadd the milk and pour into the flour with a little salt; let it stand\\nas it is until morning, then knead it hard and let it rise, knead\\nagain at 4 in the afternoon, cut out ready to bake and let it rise\\nagain. Bake twenty minutes. [Mrs. Dennis O Neil.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0062.jp2"}, "63": {"fulltext": "HARTSON HALLETT,\\nMain Street, HYANNIS, Dealer in\\nChoice ra wm I y G roce-riGS,\\nGrain and Flour, Dry Goods, Small Wares, and\\nPaper Hanging\\nORDERS CALLED FOR AND PROMPTLY DELIVERED.\\n...M. B. ELDRID6E...\\nDEALER IN\\nSmall Wares, Germantown and Saxony Yarns.\\nHeadquarters for Low Prices in Gloves, Hosiery, Corsets, Etc., Etc.\\nLADIES AND GENT S FURNISHING GOODS.\\nNEXT DOOR EAST OF DEPOT, HYANNIS, MASS.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0063.jp2"}, "64": {"fulltext": "H. C. HALLETT,\\nCash Grocery and Provision Store\\n801JTI1 I1YANNI8, MASS.\\nThe Cheapest Place to get Groceries and\\nProvisions on the Cape.\\nBICYCLES AND REPAIRING A SPECIALTY.\\nPREPARED BY THE\\nn ARVARD EXTRACT Co.\\nare the be-st, being pure and genuine, they cost no\\nmore than some inferior brands. Housekeepers,\\ndon t fail to ask your grocer to sui)ply\\nyou witli them.\\nL A. BOR, A.TO R^i\\n12 PEARL STREET, CAMBRIDGEPORT, MASS.\\nE. H. MacDONALD, Prop.,", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0064.jp2"}, "65": {"fulltext": "65\\nBrown Bread. It is made of Franklin Mills flour, to be had at\\nany of the grocers in town, in 6 1-8 pound packages: 5 cups flour,\\n1 cup molasses, 1 pint milk, if milk is sweet 1 teaspoonful soda,\\nif sour 2 teaspoonfuls soda, pinch salt. Steam three hours in\\nRoyal baking powder 1-lb. cans about two-thirds full, and cover.\\n[Mrs. E. M. Sprague.\\nBrown Bread. 1 cup rye meal, 1 cup graham, 1 cup Indian,\\n1-2 cup molasses, 1-4 cup flour, 1 teaspoonful soda, 1 pint sour\\nmilk, 1 teaspoonful salt, 1 tablespoonful melted butter.\\n[Miss Susie Smith.\\nPrune Bread. 1 quart whole wheat flour, 1 pint graham flour,\\n1 heaping coffee cup chopped prunes, even teaspoonful salt, table-\\nspoonful sugar. Wash prunes and soak a few minutes; they\\nshould be of prime quality and soft; chop fine. Put all materials\\ntogether; dissolve a Fleischman s compressed yeast cake in a lit-\\ntle warm milk, add enough warm milk to make a soft dough. Let\\nrise, when light stir briskly and pour into pan let rise again, and\\nbake in moderate oven. [Mrs. James Otis.\\nCorn Bread. 1 tablespoonful sugar, 1 tablespoonful melted\\nbutter, and 1 egg beaten together add 1 heaping cup flour with 1\\nheaping teaspoonful baking powder and 1 heaping cup bolted\\nmeal. Mix quite soft with part milk and part water and bake in a\\nhot oven. [Mrs. W. G. Davis.\\nMuffins. 3 cups sifted flour, 1 egg, 1 teaspoonful cream of\\ntartar, 1-2 teaspoonful saleratus, tablespoonful sugar, a little salt.\\nStir up with milk and water the thickness of plain cake.\\n\u00e2\u0080\u0094[Mrs. H. K. Hallett.\\nBreakfast Gems. 1 egg, 2 cups flour, 2 tablespoonfuls sugar,\\n1 teaspoonful baking powder, 2 cups milk. Bake twenty minutes.\\n[Mrs. Lizzie C. Johnson.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0065.jp2"}, "66": {"fulltext": "66\\nGems. 2 cups flour, pinch of salt, 1 egg, tablespoonful sugar,\\n2 teaspoonfuls powder. Stir up with milk about as for cake. Bake\\nin hot gem pans. [Mrs. M. B. Hallett.\\nGraham Gems. 1 1-2 cups sour milk, 1 teaspoouful soda, 1-2\\nteaspoonful salt, 2 tablespoonfuls molasses, 1-2 cup white flour,\\nenough graham flour to make a stiff batter. They are not so good\\nwith sweet milk. [Mrs. Lot Crocker.\\nRice Gems. Take 1 cup boiled rice and moisten with 1 cup of\\nmilk, 1 well-beaten egg, 1 great spoonful sugar, a little salt, 2\\ncups flour in which has been added 2 teaspoonfuls baking powder.\\nSift flour and powder into the mixture the last thing. Have gem\\npans hot and oven the right temperature. [Mrs. S. Eldridge.\\nSpider Corn Cake. 3-4 cup corn meal, flour to fill the cup, 1\\ntablespoonful sugar, 1-2 teaspoonful salt, scant 1-2 teaspoonful\\nsoda, 1 egg, 1 cup sweet milk, 1-2 cup sour milk, 1 tablespoonful\\nbutter. Mix the meal, flour, sugar, salt and soda, beat the egg,\\nadd the sour milk and one-half the sweet milk, stir this into the\\ndry mixture, melt the butter in a hot spider or shallow round pan\\nand pour the mixture into it; pour the other half cup of sweet\\nmilk over the top, but do not stir it in. Bake twenty minutes in a\\nhot oven. [Mrs. E. H. Davis.\\nApple Johnny Cake, (without eggs). 1 pint white meal, 2 ta-\\nblespoonfuls sugar, salt, 1-2 teaspoonful soda, 1 teaspoonful cream\\nof tartar, milk enough to mix quite soft, add 3 apples pared and\\nsliced. [Mrs. George F. Crocker.\\nBreakfast Wafers. 1 pint flour, 1 teaspoonful baking pow-\\nder, 1-2 teaspoonful salt, 3 eggs, 1 1-4 cups milk, 1 tablespoonful\\nmelted butter. Mix in order given, add beaten yolks of eggs with\\nmilk, then melted butter, aud whites last, well beaten.\\n[Mra. George F. Crocker.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0066.jp2"}, "67": {"fulltext": "67\\nTka Gems. 2 cups flour, 2 teaspoonfuls Ro^ jil hakinj^ powder,\\n2 tablespoon fills sugar, a little salt, 2 eggs. Mix with milk and\\nbeat well have it so you can drop from a spoon into your hot gem\\npan. Bake twenty minutes. [Mrs. C. B. Marcliant.\\nTea Cakes. 2 1-2 cups flour, 1-2 teaspoonful soda, 1 teaspoon-\\nful cream of tartar, 1-2 cup sugar, 1-2 teaspoonful salt, 1 egg, 1\\ncup milk, tablespoonful melted butter. Mix in order given, bake\\nin gem pans. Add 1 cup of berries and it makes delicious berr}\\ncake. [Mrs. George F. Crocker.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0067.jp2"}, "68": {"fulltext": "68\\nCake.\\nWould ye both eat your cake and have your cake?\\nlleywood.\\nAngels Food. The secret in making angels food lies in the\\nbaking of it. Sift 1 cup flour and 1 teaspoonful cream of tartar\\nseveral times through a fine sieve. Beat the whites of 9 eggs to a\\nstiff froth and to them add 1 1-2 cups sifted granulated sugar;\\nmix carefully into this, stirring constantly, the sifted flourandadd\\n1 teaspoonful extract of vanilla. Pour this batter into an un-\\ngreased pan and bake in a slow oven for forty-five minutes. When\\nbaked, turn the pan upside down on something that will admit of\\nthe air passing under it, and allow it to stand until the cake falls\\nfrom the tin. Ice with white icing. Be careful in making this\\ncake to have all the ingredients as light as possible.\\n[Mrs. Eleazer Baker.\\nMock Angel Cake. 1 cup sugar, 1-2 cup butter creamed to-\\ngether, 1-2 cup milk, 1 cup flour, 1-2 cup cornstarch, 1-2 teaspoon-\\nful baking powder, the whites of 4 well-beaten eggs, 1 teaspoon-\\nful vanilla. Frosting 1-2 square chocolate, 1 cup confectionery\\nsugar, butter size of a nutmeg melt together, then moisten with\\nmilk, flavor with vanilla. [Mrs. Hattie A. Hopkins.\\nPlain Cake. Mix well together 1 cup sugar, 1-2 cup butter;\\nadd 2 eggs, and mix well, 1-2 cup milk, 1 even teaspoonful Royal\\nbaking powder, sift with the flour I never measure flour, use\\nyour own judgment; vanilla or lemon. Have your oven the right\\nheat, as there is as much in baking as making. Beat until your\\narm aches. Use hands for mixing sugar and butter.\\n[Mrs. Emeline Bearse.\\nPlain Cake. 2 eggs, 2 cups sugar, 2-3 cup butter, 3 cups sift-", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0068.jp2"}, "69": {"fulltext": "JAMES F. KENNEY,\\nMauufacturer of High-grade\\nHARNESSES\\nRepairing and Carriage Trim-\\nming promptly done.\\nDealer in Sale Harnesses, Whips,\\nBlankets, Robes, Etc.\\nStores at Hyannis and Yarmouthport, Mass.\\nEVERETT P. CHILD5,\\nCONTRACTOR AND GRADER.\\nFIRST-GLASS LIVERY ST^qBLE.\\nHYANNIS POKT, MASS.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0069.jp2"}, "70": {"fulltext": "H. B. CHASE SONS,\\n(Established 1S4S)\\nGRAIN, HAY AND COAL.\\nSTORE OPPOSITE DEPOT.\\nEDWARD L. CHASE.\\nEDWARD L. CHASE,\\nCONVEYANCER,\\nNOTARY PUBLIC,\\nJUSTICE OF THE PEACE.\\nFIRE, MARINE AND LIFE INSURANCE.\\nlYANOUGH HOUSE, HYANNIS, HASS.\\nT. H. SOULE, Jr., Prop r.\\nFIRST-CLASS LIVERY STABLE CONNECTED.", "height": "2684", "width": "1810", "jp2-path": "iyanoughcookbook00hyan_0070.jp2"}, "71": {"fulltext": "71\\ned flour, 1 teuspoonful cream of tartar, 1-2 teaspoonful of salera-\\ntus. Stir up with milk. Lemon or vanilla to flavor,\\n\u00e2\u0080\u0094[Mrs. H. K. Hallett.\\nLiGHTNiNc; Cake. 1 cup sugar, into that sift 1 1-4 cups flour\\nand 1 scant teaspoonful yeast powder; melt 1-2 cup butter and\\nbreak 2 eggs into it, then fill the cup with milk, turn this into tlie\\nflour and sugar, mix well and flavor. [Mrs. W. P. Saint.\\nOne Egg Cake. 1 cup sugar, 1 egg, 2-3 cup milk, 1-2 cup\\nbutter, 1 teaspoonful cream of tartar, 1-2 teaspoonful saleratus,\\nsalt, 1 teaspoonful extract, 11-2 good cups flour.\\n[Mrs. Esther A. Baker.\\nCake Without Crp:am Taktar. Cream 1 cup butter and 2\\ncups sugar together, then add 1 cup of milk and 3 eggs. Stir all\\ntogether. Lastly 3 cups pastry flour and a piece of soda about\\nas large as a pea. Very nice and will keep any length of time.\\nFlavor with whatever you choose. [Mrs. Simeon Eldridge.\\nOriginal Nut Cake. Cream 1 small cup sugar and small 1-2\\ncup butter, add small 1-2 cup milk, 1 teaspoonful vanilla and 3\\ndrops almond, 1 1-4 cups flour and the beaten whites of 2 large or\\n3 small eggs, 1 teaspoonful baking powder. After beating until\\nvery smooth and fine, spread in shallow pan and cover the top with\\na small cup of walnut meats chopped fine bake in slow oven. It\\nis best to try a little to make sure that the nuts do not sink into\\nthe cake in case the} do, a little more flour is needed.\\n[Mrs. C. W. Megathlin.\\nDelicate Spice Cake. Rub 2-3 cup of butter and 2-3 cup of\\nsugar together, then add 3 well-beaten eggs and 2-3 cup molasses,\\nand stir well then 2 1-2 generous cups flour, 2 teaspoonfuls bak-\\ning powder, 1 tablespoonful mixed spices, a little salt, and lastly 1\\ncup milk. Bake slowly in a shallow pan. Fruit may be added if\\ndesired. [Mrs. E. C. Baker.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0071.jp2"}, "72": {"fulltext": "72\\nRibbon Cake. 1 1-2 cups sugar, 1-2 cup butter, 3 eggs, 1-2\\ncup milk, 2 cups flour, 1 teaspoonful cream of tartar, 1-2 teaspoon-\\nful saleratus. Take out 1 cup of the above mixture and add to it\\n2 tablespoonfuls molasses, 1 teaspoonful cinnamon, 1 teaspoon-\\nful clove, 1-2 cup of raisins well floured. Bake in three layers\\nwith fruit in the middle.- -[Mrs. Obed Baxter.\\nHarlequin Cake. 1 cup sugar, 1-2 cup butter, 1-2 cup milk,\\n2 full cups flour (after sifting several times), 1 heaped teaspoonful\\nbaking powder sifted in the flour, little salt and flavor now add\\nthe whites of 4 eggs beaten to a stiff froth, beat this several min-\\nutes, and divide into three parts, reserving the largest part for the\\nwhite to one part add a small square of melted chocolate, to the\\nother add a few drops of pink or other color. Drop in cake pan\\nlarge spoonfuls of the white, and on this first a small spoonful of\\nchocolate, then of pink, then of white, and so on. If baked in a\\nmoderate oven about thirty minutes it should be fine and light.\\nFrost with white or chocolate. A very pretty cake cut in squares.\\n\u00e2\u0080\u0094[Mrs. W. L. Case.\\nSunshine Cake. Whites of 7 small eggs, yolks of 5, 1 cup\\ngranulated sugar, 3-4 cup flour, 1-3 teaspoonful cream of tartar\\nand a pinch of salt added to whites before whipping. Sift, meas-\\nure, and set aside flour and sugar; separate the eggs, putting\\nwhites in mixing bowl and yolks in small bowl; beat yolks to a\\nvery stiff froth whip whites about one-half, add cream of tartar,\\nwhip until very stiff add sugar to whites and beat in, then yolks\\nand beat in, then flavor and beat in, then flour and fold lightly\\nthrough. Bake at once 20 to 40 minutes. [Mrs. H. H. Baker.\\nPork Cake. 1 cup salt pork chopped very fine, add 1 cup boil-\\ning water, 1 cup molasses, 1 cup sugar, 1 teaspoonful soda, 1 tea-\\nspoonful cinnamon, 1-2 teaspoonful clove, 2 cups raisins, 1 cup\\ncurrants, 3 cups flour. This makes 2 loaves.\\n\u00e2\u0080\u0094[Miss Esther H. Coffin.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0072.jp2"}, "73": {"fulltext": "73\\nWhite Sponge Cake. Whites of 5 eggs, 1 ciii) tloiir, 1 cup su-\\ngar, 1 teaspoonful baking powder, flavor with vanilla. Bake in\\nquick oven. [Mrs. W. F. Ornisby.\\nCornstarch Cake. 1 cupful each butter and sweet milk, 1-2\\ncup cornstarch, 2 cupfuls each sugar and flour, whites of 5 eggs\\nbeaten to a stiff froth, 2 teaspoonfuls cream of tartar, 1 of soda,\\nflavor to taste. Bake in gem tins. [Miss Hattie Ormsb}\\nRaise Cake. 1 quart flour, (sifted), 2 1-2 cups sugar, tea-\\nspoonful cinnamon, half one of cloves and allspice. Mix all together\\ndry, then add 1 cup thick sour cream, (any shortening can be\\nused), 1-2 cup molasses, teaspoonful soda, salt, and sour milk to\\nmake about as stiff as pound cake. This makes three small\\nloaves. [Mrs. F. Thacher.\\nChocolate Cake, Cream 1 cup sugar and a small half cup of\\nbutter, add 1-2 cup milk, 1 teaspoonful vanilla and 5 drops lemon,\\n1 cup flour, (measure before sifting) and sift three or four times\\nwith a teaspoonful baking powder, the whites of 4 eggs beaten\\nstiff Put flour, powder, and eggs in together and stir until very\\nsmooth, bake in shallow pan or Washington pie tins. Chocolate\\nfilling or frosting: 1 1-2 cups sugar, 1-2 cup water; boil until it\\nwill drop from a spoon thick but not quite string take from fire,\\nadd 2-3 cup Baker s chocolate, stir until smooth, add teaspoonful\\nvanilla and the beaten yolks of 3 eggs, beat again and spread.\\nThis should be a smooth, soft mixture that will spread and glaze,\\nbut not grain or run. [Mrs. C. W. Megathlin.\\nOrange Cake. 2 cups sugar, 1-2 cup w^ater, 2 cups flour, 5\\neggs, leaving out the whites of 2, juice and rind of 1 orange, 1\\nteaspoonful cream of tartar, 1-2 teaspoonful soda; beat the yolks\\nstiff add sugar, then the whites of the eggs after beating to a stiff\\nfroth, then water Avith soda, the orange and flour with cream of\\ntartar. Bake in two good-sized pans, slice oranges and put in be-", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0073.jp2"}, "74": {"fulltext": "74\\ntween. Frosting Whites of 2 eggs, 2 cups sugar, juice and rind\\nof 1 orange. [Mrs. E. F. Smith.\\nOrange Cream Cake. 1 cup sugar, 1-2 cup butter, the yolk\\nof 1 and whites of 2 eggs, 1-2 cup milk, 11-2 cups flour and 1\\nheaping teaspoonful baking powder. Cream 1-2 cup boiling\\nwater, 1 tablespoonful cornstarch, 1 cup sugar, juice and rind of 1\\nlarge or 2 small oranges, and yolk of 1 egg. When cool spread\\nbetween the three layers. [Mrs. Alma L. Bearse.\\nWhite Cake. 2 cups sugar, 1 cup butter, whites 6 eggs, 1-2\\ncup milk, 3 cups flour, 1 teaspoonful baking powder. Flavor with\\nalmond. Ice thickly with white icing. [Miss Mabel L. Baker.\\nWhite Fruit Cake. 1 cup of butter beaten to a cream, add 2\\ncups of sugar, 3 cups of flour in which 2 teaspoonfuls of cream\\ntartar and 1 of soda have been sifted, and the stitlly beaten whites\\nof 6 eggs. Bake in jelly cake tins, and when done, but still hot,\\nput between the layers tiie following filling Chop fine 1-4 pound\\neach of figs, seeded raisins, citron, preserved ginger and blanched\\nalmonds, and stir them into whites of 3 eggs beaten stiff, a tea-\\ncup of powdered sugar, and the juice of 1 lemon. Put this be-\\ntween the layers, and frost the whole thickly with the white of 1\\negg beaten with the juice of 1-2 lemon, and I cup of powdered\\nsugar. [Mrs. Albert Bacon.\\nWedding Cake. 1 pound flour, 1 pound butter, 1 pound sugar,\\n2 pounds currants, 2 pounds raisins, 1 pound citron, 1 cup molas-\\nses, 9 eggs, 4 tablespoonfuls brandy, 1 teaspoonful soda, cloves,\\ncinnamon, and nutmeg to taste. Makes 3 loaves.\\n\u00e2\u0080\u0094[Mrs. Wm. C. Baker.\\nLily Cake. 1-2 cup butter, 1 cup sugar, 1-2 cup milk, 1 3-4\\ncups flour, 2 1-2 teaspoonfuls powder, whites of 3 eggs, 1-2 tea-\\nspoonful lemon, 2-3 teaspoonful vanilla. Cover with chocolate\\nfrosting. [Mrs. M. Bacon.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0074.jp2"}, "75": {"fulltext": "75\\nDutch Apple Cake. 1 pint Hour, 1-2 teaspoonfiil salt, 1-2\\nteaspoonfiil soda, 1 teaspoonfiil cream tartar, 1-4 cup butter, 1\\negg, scant cup milk, 4 sour apples, 2 tablespoonfuls sugar. Mix\\ndry ingredients in order given, rub in butter. Beat egg, mix with\\nmilk, then stir all together. Slice apples, place on top, and put\\non sugar; to be eaten with sauce. [Mrs. George F. Crocker.\\nCream Cakes. Shells: Boil 1-2 cup butter and 1 cup hot wa-\\nter, stir in 1 cup sifted flour; cool, then add 3 eggs. Bake in\\ndrops. Cream 2 cups milk scalded, stir in until thick 3 eggs,\\n2-3 cup sugar, 2 teaspoonfuls wet cornstarch mix together fla-\\nvor. [Mrs. Imogen Crocker.\\nMarshmallow FiLLiNi;. 3-4 cup sugar, 1-4 cup milk, 1-4\\npound marshmallow, 2 tablespoonfuls hot water, a little vanilla ex-\\ntract. Heat sugar and milk to nearly boiling do not stir melt\\nthe marshmallow by breaking up and adding the hot water. Cook\\nuntil smooth, then add the hot milk and sugar slowly, and beat.\\nRemove, and stir until cool, then add vanilla and till. Good for\\nfrosting if desired. [Miss Carrie L. Crowell.\\nCoKFEK Frostinc;. 1 cup coffee boiled with a cup of sugar,\\ndrop a little into water, if it hardens pour it slowly on the well\\nbeaten whites of 2 eggs; when cold put between cakes and on\\ntop. [Miss Carrie L. Crowell.\\nFuriT Filling. White of 1 egg well beaten, 1 cu}) of powder-\\ned sugar, 1 cup of any kind of fruit, such as grated apple, pear,\\netc. [Mrs. John C. Bearse.\\nCaramel Filling. 1 cup sugar, 3-4 cu^) milk, butter size of an\\negg. Boil fifteen minutes, stir while boiling, until right quantity\\nto spread between cakes. [Mrs. John C. Bearse.\\nRaisin Filling for Cake. Boil 1 cup sugar and 4 tablespoon-\\nfuls of water until it threads from a fork. Pour the hot syrup over", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0075.jp2"}, "76": {"fulltext": "76\\nwhite of one egg beaten stiff, stirring all tiie time. Add 1 cup\\ncliopped raisins, or 1-2 cup chopped raisins and 1-2 cup chopped\\nnuts. [Mrs. G. E. Tillson.\\nNut Cakes. 1 cup brown sugar, 1 cup English walnut meats\\nslightly broken, not chopped, 3 heaping tablespoonfuls flour, 1-4\\nteaspoonful baking powder, 1-3 teaspoonful salt, 2 eggs. Beat\\nthe eggs, add the sugar and salt, flour and powder, and lastly\\nmeats. Drop in buttered tins. Bake until brown. Remove from\\ntins immediately after baking. [M. S. C,\\nSoft Gingerbread. 1-2 cup molasses, 1-2 cup sugar, 1-2\\ncup hot water, 3 cups flour, large tablespoonful butter, teaspoon-\\nful ginger, teaspoonful soda, little salt. [Mrs. K. R. Bearse.\\nSpiced Snaps. 1 pint flour, 1 teaspoonful each of cinnamon\\nand ginger, 1-2 teaspoonful of nutmeg, 1 cup molasses, 1-2 cup\\nbrown sugar, 1 teaspoonful soda, 1-2 cup butter. Heat the mo-\\nlasses and sugar together till sugar is melted. Dissolve the soda\\nin a little warm water and stir quickly into molasses, add the but-\\nter, then the flour mixed with the spices. Add enough more flour\\nto roll thin. Cut out and bake in a quick oven.\\n[Miss Esther L. Baxter.\\nGinger Snaps. 1 coffee cup New Orleans molasses, 1 cup but-\\nter, 1 cup sugar. Place them on the stove and let it come to a\\n])oil, then take off immediately and add a teaspoonful of soda, a\\ntablespoonful of ginger and 1 egg. Roll thin and bake quickly.\\n\u00e2\u0080\u0094[Mrs. W. A. Baldwin.\\nGinger Snaps. 1 cup molasses, 1-4 cup sugar. Boil together\\nfifteen minutes. While boiling stir in 1-2 cup butter or lard, 1\\ntablespoonful ginger. When cool add 1 teaspoonful soda, and\\nflour enough to roll. Roll very thin and bake quickly.\\n[Mrs. Daniel Bearse.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0076.jp2"}, "77": {"fulltext": "p^thois ize:\\nFoi shipping all kinds of jjoods to Boston, and any other places,\\nas we are in direct connection with all the popular Expresses\\nand can give the lowest through rates. Personal\\nattention given to all orders.\\nAUG. 1. 1874. SEPT. 1, 1899.\\nlATIVI. F. ORMSBY^ Manager.\\nBOSTON OFFICE, 105 ARCH ST. Telephone, Boston, 906.\\nHYANNIS CARRIAGE TEAMING CO.\\nDoes all kinds of moving. Has comfortable Carriages to mec^t all trains\\nat railroad station. Closed Carriages for Funeral or Wedding Parties.\\nPlease give your orders in good season.\\nWILLIAM F. ORMSBY, MANAGER.\\nSep t. 1st, 1899.\\nTHOS. W. NICKERSON,\\nIIYATVTVIH,\\nMarble and Granite Work*.\\nA collection of the latest designs in Marble and Granite constantly on\\nhand.\\naEORQE ^W. H^LTLETT,\\nAGENT FOR\\nAMERICAN FIRE IXSURANCE CO., of Phila.,\\nPIItENIX IXSURANCE CO., of Brooklyn,\\nHOLYOKE MUTUAL, of Salem,\\nDORCHESTER, of Boston,\\nABIXGTON, of Abington, Mass.\\nALSO JUSTICE OF THE PEACE.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0077.jp2"}, "78": {"fulltext": "CHAS. E. HARRIS, M. D.,\\nHYANNIS, MASS.\\nOffice at Hallett House, Hyannis Port, Daily. Telephone\\nConnection.\\nALFHEB C. DREW,\\nElectric Bells, Battery Materials, Electric Supplies.\\nGeneral Re|iair Work.\\nBicycle Repairs, Lathe Work Brazing, Bicycle Sundries, Fittings, c.\\nS. A. PUTNAM,\\nHYANNIS, MASS.\\nJ^ortraits and Landscapes, Crayon, Pastel, and Water Color Portraits\\nmade to order. Please call and examine specimens.\\nFrames and Fittings on hand or furinshed at short notice.\\nDEVELOPING AND PRINTING FOR AMATEURS.\\nJOHN H. SMITH,\\nIce, Milk, Etc.,\\nHYANNIS PORT, MASS.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0078.jp2"}, "79": {"fulltext": "79\\nGinger Cakes. 1 cup of shortening, 1 cup of sugar, 1 of mo-\\nlasses, 1 of milk, 1 teaspoonful of saleratus, 1 tablespoonful of\\nginger, flour enough to roll out. [Mrs. J. R. Hall.\\nFruit Cookies. 1 1-2 cupfuls of sugar and 1 of butter, work-\\ned to a cream; add 3 eggs well beaten, 1-2 cu[)ful molasses, 1 tea-\\nspoonful soda dissolved in a little cold w^ater, 1 cupful of raisins,\\nseeded and chopped, 1 of currants, 1 teaspoonful of all kinds of\\nspices, flour to roll. [Mrs. A. G. Guyer.\\nGood Doughnuts. While the doughnut question is being agi-\\ntated, I ll send in ni}^ ideas concerning them, also my recipe. I\\nhave tried all kinds of recipes and am thoroughly convinced that\\ntoo much shortening and fat that is not real hot are the principal\\ncauses for their soaking fat. I have found one that is just right\\n2 eggs, 1 cup sugar, 2-3 cup new milk (which contains about the\\nright amount of shortening), 2 even teaspoonfuls cream of tartar,\\n1 even teaspoonful soda, flour enough to roll easily, salt and nut-\\nmeg. Have the fat real hot. [Mrs. B. F. Crocker.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0079.jp2"}, "80": {"fulltext": "80\\nPastry.\\nNo flippant, sufiared notion\\nShall my appetite appease,\\nOr bate mj soul s devotion\\nTo apple pie and cheese.\\n\u00e2\u0080\u0094Eugene Field.\\nPastry. 1 pound butter, 1 pound flour, 1 teaspoonful salt;\\nwasli tlie butter, then sift the flour, adding the salt, take half the\\nbutter and mix into the flour with the hands, afterwards wetting it\\nwith ice water use a knife for that purpose make it soft but not\\nsticky put dough on a board and roll twice, making it an inch\\nthick, roll up, and put in ice chest over night, also the other half\\nof the butter next morning put butter where it will soften, roll\\nout the dough half an inch thick, and spread with the butter, re-\\npeating this twice, then roll up and put in a pan, placing where it\\ncan be chilled. It will then be ready for use. [Mrs. E. F. Smith.\\nMince Pie Meat. 2 quarts chopped meat, 1 quart suet, 3 1-2\\nquarts chopped apples, 1 1-2 cups chopped citron, 1 lemon, juice\\nand grated peel, 4 teaspooufuls vanilla, 3 cups raisins, currants,\\nsalt and sugar to taste, 2 teaspooufuls clove, 3 teaspooufuls nut-\\nmeg, 6 teaspoonfuls cinnamon, 1 teaspoonful allspice, 1 cup mo-\\nlasses, 1-2 cup brandy, 2 teaspoonfuls vinegar. [M. P. C.\\nPiMPKiN Pie. 1 quart pumpkin, 1 quart milk, 1 1-3 cups su-\\ngar, 1 teaspoonful ginger, cinnamon and salt, 4 eggs, butter the\\nsize of an egg. Heat half of the milk and pour over pumpkin and\\nspices; add cold milk and eggs last. [Mrs. J. S. Nicholson.\\nSqiasii Pie. 1 pint squash cooked and sifted, 1 quart milk, 1\\ncup sugar, small piece butter, 1 teaspoonful ginger or cinnamon,\\nlittle salt. Scald milk and pour over mixture, then add 3 eggs\\nwell beaten. Enough for 2 large pies. [G. B. H.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0080.jp2"}, "81": {"fulltext": "61\\nSquash Pie without E\u00c2\u00abgs. 1 1-2 cups squash, 1 small tea-\\nspoonful salt mixed into the squash, 1 quart milk, G crackers\\nrolled fine, sugar to taste, 1 teaspoonful ginger, 1 teaspoonful cin-\\nnamon. This makes 2 pies. [Mrs. J. W. Drew.\\nPixEAi FLE Pie. 1 can pineapple chopped fine, 1 1-4 cups su-\\ngar, 2 tablespoonfuls flour, 2 eggs, 1 1-2 cups of the juice. This\\nmakes 2 pies. [Mrs. Chas. H. Carney.\\nCranberry Pie. 2 cups cranberries chopped quite fine, 1 cup\\nraisins chopped, 1 1-2 cups sugar, 2 tablespoonfuls cornstarch,\\n1 1-2 cups boiling water, 1 teaspoonful vanilla, small piece butter.\\nMakes 3 pies.\u00e2\u0080\u0094 [L. T. C.\\nCranberry Pie. 1 quart berries chopped quite fine, 2 cups su-\\ngar, 1-2 cup molasses, 1 tablespoonful cornstarch dissolved in\\njust a little cold water, to which add 11-2 cups boiling water.\\nBake with top crust. It makes, I think, 3 pies. Very good.\\n[M. J. Hall.\\nLemon Pie. 1 whole lemon grated, taking out seeds, 1 cup su-\\ngar, yolks of 3 eggs, 1 small teaspoonful salt, 1 large or 2 small\\npotatoes grated. Turn on the potatoes 1 cup boiling water and\\nadd to the rest, well beaten. Frost with the white of the eggs, and\\nbrown. This makes 1 large pie. [Mrs. J. W. Drew.\\nLemon Pie. 3 lemons, 7 eggs, 2 1-2 cups sugar. Leave out\\nthe whites of 4 eggs and 1-2 cup sugar for frosting. Beat whites\\nto a stiff froth. This makes 2 pies.\u00e2\u0080\u0094 [Mrs. C. II. Eldridge.\\nLemon Pie, 1 heaping tablespoonful cornstarch, mix with a\\nlittle cold water, then add 1 teacup boiling water set on the top\\nof teakettle to cook take a bowl, break in 2 eggs, and whip add\\n1 cup sugar, juice and grated rind of 1 lemon, 1 tablespoonful\\nmelted butter, stir in cornstarch make a nice crust. A nice pie.\\n[Mrs. P^meline Bearse.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0081.jp2"}, "82": {"fulltext": "62\\nLemon Pie. 2 lemons, 2 cups sugar, 5 eggs, 2 tablespoonfuls\\ncornstarch, 1 pint railk grate the lemons, add the juice, stir to-\\ngether scald the cornstarch with milk. This will make 2 pies,\\nwhich must be baked in rich puff paste. [Mrs. John O Neil.\\nRaisin Pie. 1 cup raisins stoned and chopped fine, 1 table-\\nspoonful flour mixed with raisins, juice of 1 lemon, 1 small cup wa-\\nter, 1 cup sugar. This makes 1 pie. Use top crust.\\n\u00e2\u0080\u0094[Mrs. C. A. Bursley.\\nRhubarb Pie. 1 large coffee cup chopped rhubarb, 2 heaping\\nteaspoonfuls cornstarch, 1 cup sugar, yolks of 2 eggs. Bake with\\none crust and frost with the whites. [Mrs. C. E. Harris.\\nTart Shells. 1 cup lard and butter. 1 tablespoonful white su-\\ngar, white of 1 egg, 3 tablespoonfuls cold water, flour to make\\nstiff paste, roll out. Cut with a round cutter.\\nLemon Cheese. 1-4 pound butter, 1 pound sugar, 6 eggs, rind\\nof 2 lemons and juice of 3. Put all the ingredients into a sauce-\\npan, carefully grating the lemon rind and straining the juice.\\nKeep stirring the mixture over the fire until the sugar is dissolved\\nand it begins to thicken when of the consistency of honey it is\\ndone. Make tart shells of rich pastry and fill with the cheese.\\n\u00e2\u0080\u0094[Mrs. E. S. Bradford.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0082.jp2"}, "83": {"fulltext": "83\\nPuddings and Light Desserts.\\nThe iiroot of the pudding is tlie eating.\\nCervantes.\\nIndian Pudding. 3 tablespoonfuls meal, 1 tablespoonful flour,\\n2 eggs, 3-4 cup molasses, 1 quart milk, 1-2 teaspoonful salt, 1-2\\nteaspoonful ginger, 1-2 cup suet. Scald the milk in a double\\nboiler, mix the meal and flour with a little cold milk and put it in\\nthe hot milk, stirring constantly until it thickens, then pour into a\\npudding dish with the molasses, eggs, etc., and bake two or three\\nhours in a moderate oven. 1 or 2 sweet apples sliced fine and\\nmixed with it improve it very much. [Mrs. J. S. Nicholson.\\nHaktford PiDDiNC. 1-2 loaf or pieces of stale cake, pour over\\n1 wineglass of wine beat 3 eggs with 3 tablespoonfuls sugar and\\npour on them 1 pint boiling milk pour over cake, beat well, steam\\nin a mould 1 1-2 hours. [Mrs. Wra. P. Lewis.\\nPrune Pudding. 1 pound prunes, whites 4 eggs, 1 cup sugar;\\ncook prunes day before, draining the liquor cut in small pieces in\\npudding dish beat eggs to stiff froth, stir in cup of sugar and put\\ninto the prunes beat all together. Bake twenty minutes or half\\nhour. [Miss Flora Ilallett.\\nSnow Pudding. 1 box Cox s gelatine dissolved in 1 pint cold\\nwater, afterwards pour in 1 pint boiling water, then flavor with 1\\nteaspoonful lemon extract, stand it in a cool place until it begins\\nto jellify; in the meantime take the whites of 8 eggs, beat stiff,\\nthen take the jelly and beat both together thoroughly until you are\\nsure that the two will not separate when put away to harden then\\ntake the yolks of the 8 eggs, mix wuth 1 cup sugar have 1 quart\\nmilk boiling in a double boiler, then stir in the eggs and sugar;\\nstir it until it begins to thicken, then let it cool, and flavor with a\\nteaspoonful of lemon extract. The white part must be stiff so it", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0083.jp2"}, "84": {"fulltext": "64\\ncan be cut, then pour the yellow sauce over it. This is very nice.\\n[Miss Rebecca E. Blau.\\nFig Pudding. 1 cupful suet, 1 pound figs, 3 eggs, 2 cupfuls\\nbread crumbs, 1 cupful sugar, 2 cupfuls milk. Wash, pick over\\nthe figs, and chop chop the suet beat the eggs light witiiout sep-\\narating; mix all the ingredients thoroughly, turn into a well-\\ngreased mould, cover and boil three hours. Serve hot.\\n[Mrs. Lot Crocker.\\nQueen of Puddings. 1 pint nice bread crumbs, 1 (juart milk,\\n1 cup sugar, yolks of 4 eggs, grated rind of 1 lemon, piece of but-\\nter size of egg cut in small pieces and put on top. Bake like cus-\\ntard when baked spread over the top the whites of the eggs beat-\\nen to a stiff froth with 1 cup sugar and juice of 1 lemon. Brown\\nlightly in oven. Real nice. [Mrs. J. R. Hall.\\nGen. Hancock Pudding. 3 cups flour, 1 coffee cup chopped\\nraisins, 1-2 cup dried currants, 1 teacup suet chopped fine, 1-2 cup\\nmolasses, 1-2 cup sugar, 2 cups sweet milk, 1 teaspoonful soda,\\nlittle salt. Mix, and steam three hours. Sauce 1 cup sugar, 1\\negg beaten very light, 1-2 cup hot milk. [Mrs. Geo. Penniman.\\nLemon Puddinc;. 6 crackers rolled fine, yolks of 6 eggs, 2 cups\\nsugar, grated rind and juice of 2 lemons, 1 pint milk, 1 small cup\\nbutter. Soak the crackers in the milk. Frosting The whites of\\n6 eggs beaten to a stiff froth and 3 tablespoonfuls sugar. Then\\nset back in the oven to brown. [Mrs. E. E. Field.\\nSponge Pudding. 4 tablespoonfuls flour, 4 tablespoonfuls su-\\ngar, yolks of 4 eggs, 1 quart milk, a little salt. Stir the milk\\nscalding hot into the flour, sugar, and yolks of eggs. When ready\\nto put in oven add the whites beaten stiff and fold them in. Bake\\none-half hour and serve immediately. Serve with foamy sauce,\\nflavored with sherry wine. [Mrs. George F. Baker.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0084.jp2"}, "85": {"fulltext": "/|S X K are prepared at all times to fill orders for wedding itif\\nIf V invitations, reception invitations and cards. We em-\\n/l\\\\ w\\n4^ ploj the best copper plate engravers in Boston and New York, iy|^\\n4S and can give results that no young lady need be ashamed of\\n(the kind of work vve are proud to claim with our imprint). yf/\\nifk If a lower priced grade of work is desired, our imitation of xl/\\nplate printing is unsurpassed, and we can give you the latest v(\\n4ii styles in shapes, finish and tints. \\\\t/\\nVISITING CARDS. I\\nI ADDRESS CARDS, ^1^\\nI CAKE BOXES,\\nI JAP. NAPKINS, I\\nI WAXED PAPER,\\n/jv or anything you may need in the printing line can be secured\\nM of us. y|/\\nt\\nI Pleasant Mreet, I1YANNIS.\\nI\\nr. B. e r. p. oo\u00c2\u00bb\u00c2\u00bb,", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0085.jp2"}, "86": {"fulltext": "SOLID SILVER....\\n....SILVER PLATE\\nFor the table are specialties with us. Our business is growing,\\nthrough earnest efforts with reliable well-known goods.\\nJ. A. QUYER CO., JEWELERS, HYANNIS.\\nF. M. WEBER,\\nF=Ulatcbmaker--\\nHYANNIS, MASS.\\nWatches, Clocks, Jewelry, Spectacles, Eyeglasses, etc., put\\nin order. First-class work only.\\nQM ^^S^^\\nyM Hyannis. Mass.\\nL. K. PAINE SON,\\nCONTRACTORS and BLILDERS\\nHYANNIS PORT, MASS.\\n.lOBHING PROMI XL.Y ATTENDED TO.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0086.jp2"}, "87": {"fulltext": "87\\nSponge Puddin(;. 1-2 cup sugar, 1 cup milk, 1 pint tlour, 1\\negg, little salt, teaspoonful yeast powder. Steam one hour.\\n[Mrs. K. R. Bearse.\\nSnowball Pudding. 2 tablespoonfuls cornstarch dissolved in\\na little cold water add a pint of boiling water, beat the whites of\\n4 eggs stiff and beat into the cornstarch after removing from the\\nfire; add a pinch of salt; put in cups to cool. Take yellow and\\nbeat in 2-3 cup sugar, 1 teaspoonful cornstarch, put into a quart\\nof boiling milk, let it thicken up, and remove from the stove fla-\\nvor to taste. Drop the balls into the custard.\\n[Mrs. Osborn Crowell.\\nMoonshine Plddinc;. Whites of 6 eggs beaten very stiff, beat\\ninto this 6 tablespoonfuls powdered sugar, take 1 cup fruit and stir\\nin. Pack with ice until wanted. Eat with sweetened cream va-\\nnilla.\u00e2\u0080\u0094 [Mrs. E. O. Bond.\\nCheap Friit Pudding. --1 cup molasses, 1 cup milk, 2 eggs,\\n1-2 cup melted butter, 1 cup raisins, 1 cup currants, small piece\\ncitron, 3 cups flour, salt, spice to taste, teaspoonful powder or\\ncream of tartar and soda. Put the batter in a tight covered pail,\\nset in water, steam nearly three hours. [S. L. H.\\nRice Pudding. Cook in a double boiler 1-2 cup rice in 1 pint\\nwater until the water has all cooked away, then add 1 quart milk\\nand cook one hour. Beat together 1 cup sugar, 3 eggs, 2 teaspoon-\\nfuls salt; stir this into the rice and add raisins and a little nutmeg.\\nTurn into a buttered pudding dish and bake about thirty minutes\\nin a slow oven. [Mrs. A. G. Guyer.\\nRice Puddinc;. 1 quart milk, 3 tablespoonfuls rice, 1-2 cup su-\\ngar, 1-2 teaspoonful cinnamon or nutmeg, butter the size of a\\nsmall egg. [Mrs. Lizzie C. Johnson.\\nCekealine Pudding.\u00e2\u0080\u0094 2 quarts skim milk, 5 cups cerealine,\\nJ 1-2 cups molasses, and a little salt. Bake very slowly four hours", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0087.jp2"}, "88": {"fulltext": "88\\nor more, stirring occasionally, and adding more cold milk as it\\ncooks away. Similar to an Indian pudding. Serve with butter or\\ncream. [Mrs. G. E. Tillson.\\nCottage Pudding. 1 cup milk, 1-2 cup sugar, 1 egg, 2 table-\\nspoonfuls melted butter, 1 1-2 teaspoonfuls baking powder sifted\\nwith 1 pint flour; add 1-2 cup raisins seeded and chopped. Bake\\nslowly one-half hour. Serve with sauce. Sauce 1 pint boiling\\nwater, 1 cup sugar, thicken with 4 teaspoonfuls flour; cook about\\nfive minutes strain, add a piece of butter the size of a walnut and\\nflavoring. [Mrs. Minnie L. Snow.\\nLemon Sauce. 2 cups hot water, 1 cup sugar, 3 heaping tea-\\nspoonfuls cornstarch, tablespoonful butter, flavor.\\n[Mrs. George F. Crocker.\\nFrench Toast. 1 baker s loaf of bread sliced in inch slices;\\nmake a batter of 6 eggs and 1 quart milk, soak three hours fry in\\nbutter brown. To be eaten warm with cold sauce. Very good.\\n\u00e2\u0080\u0094[Mrs. W. A. Hallett.\\nApple Fritters. Beat 2 eggs without separating until light,\\nadd 1-2 pint milk, 1-2 teaspoonful salt, sufficient flour to make a\\nthin batter that will pour from a spoon pare and chop (not fine)\\n2 good-sized apples, mix these into the batter, and add 2 teaspoon-\\nfuls baking powder mix and drop by spoonfuls into smoking hot\\nfat when brown turn. Take out with skimmer and drain on\\nbrown paper. Serve very hot, dusted with powdered sugar.\\n[Mrs. George W. Hallett.\\nBanana Fritters. 1 cup flour, 1-4 cup sugar, 1 teaspoonful\\nbaking powder, 2 eggs, little salt. Beat all together, add sliced\\nbananas, drop in hot lard with teaspoon. [Mrs. Geo. F. Crocker.\\nPopovERS. 1 cup milk, 1 cup flour, 1 egg, salt. Bake in cups.\\nServe with sauce, [Mrs. Wm. P. Lewis,", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0088.jp2"}, "89": {"fulltext": "89\\nLemon Sauce. 1 cup sugar, 1-4 cup water, 1 teaspoonfiil but-\\nter, 1 teaspoonful lemon juice. Boil sugar and water until it\\nthickens slightly, add butter and lemon juice serve as soon as\\nbutter is melted. Serve with wafers. [Mrs. George F. Crocker.\\nBanana Cream. 1 1-2 pints of milk on the stove to scald.\\nBeat together 1-2 cupful of sugar, 1 tablespoonful of cornstarch,\\nyolks of 4 eggs, and add to the milk when it is hot, stir until it\\nthickens, but do not let it boil. Slice 4 bananas thin, 1-3 cupful\\nsugar over them. Turn on the custard and sprinkle cocoanut on\\nthe top. [Mrs. Chas. H. Carney.\\nCoffee Cream. Soak half a box of gelatine for two hours in\\n1 cup of cold water. Put half a cupful of the best coffee, finely\\nground, into a pint of boiling milk and let it stand five minutes,\\nthen strain the milk thj-ough a thick cloth upon a cupful of sugar,\\nand add to it the well beaten yolks of 4 eggs. Stir the whole over\\nthe fire until creamy, then take from the fire and add the gelatine.\\nStir the gelatine well, and pour the cream through a soup strainer,\\nset away in a cool place when it begins to thicken stir briskly\\ninto it a pint of whipped cream and turn into a wet mould.\\n[Miss Carrie L. Crowell.\\nChocolate Blanc Mance. 3 cups milk, 1-2 cup sugar, 2\\nsquares Baker s chocolate, 3 (heaping) spoonfuls cornstarch. Boil\\nmilk, add cornstarch and sugar, cook well, stirring all the time.\\nMelt chocolate on teakettle, add to milk and cornstarch, stir hard,\\nflavor.\u00e2\u0080\u0094 [Mrs. Geo. W. Hallett.\\nFloating Islands. 1 quart milk and boil, 1-2 dozen eggs\\nbeaten stiff, dip into boiling milk and remove put into a dish\\nbeat the yolks with 1 cup sugar and stir into the boiling milk to\\nthicken, remove and put over whites which are beaten.\\n[Mrs. Vim. Sherman.\\nStuawbebry Custard. Make a custard of 1 quart milk and", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0089.jp2"}, "90": {"fulltext": "90\\nyolks of 5 eggs, sweeten to taste. A gill of sugar and pint of\\nripe strawberries, crush together and pass through a strainer.\\nTake whites of eggs, and while beating to a stiff froth add a gill of\\nsugar, little at a time then to sugar and eggs add the strawberry\\njuice. Serve with custard. [Mrs. O. H. Crowell.\\nFruit Jelly. 3-4 of a box of gelatine dissolved in 1-2 pint\\ncold water one hour, then add 1-2 pint of boiling water, the juice\\nof 2 lemons and 2 cups of sugar, strain and let it stand until it be-\\ngins to thicken, then stir in fruit and nuts cut in small pieces.\\nThis will make two moulds. Serve with w-hipped cream.\\n[Mrs. Minnie L. Snow.\\nFruit Jelly. Cut 6 bananas in lengthwise slices, slice 6\\noranges, dissolve a little more than 1-2 box Cox s gelatine in 1-2\\npint cold water, then add 1-2 pint boiling water, the juice of 2 or\\n3 lemons, and sweeten to taste. In any vegetable dish place a\\nlayer of the cut bananas, then a layer of tbe sliced oranges, sprin-\\nkle a little sugar over them. Fill the dish in this order, when the\\ngelatine has cooled a little pour it over the bananas and oranges,\\nand set away to harden. Turn out of the mould and serve very\\ncold. [Mrs. Obed Baxter.\\nJellied Prunes. Soak 1-2 box of gelatine in 1-2 cup cold\\nwater. Cook 1-2 pound prunes until soft in 1 quart of cold water.\\nAVhen they are done drain them and cut in pieces, and pour the\\nhot prune water over the gelatine, adding 1 cup of granulated su-\\ngar, rind and juice of 1-2 a lemon. Serve with whipped cream.\\n\u00e2\u0080\u0094[Mrs. E. E. Field.\\nStrawberry Jelly. Soak 1 box of gelatine in 1-2 pint cold\\nwater twenty minutes, add 1 pint boiling water, stir until dis-\\nsolved, add scant half pint sugar, strained juice of 1 1-2 pints\\nof strawberries, and juice of 1 lemon. Strain and cool.\\n\u00e2\u0080\u0094[Mrs. E. E. Field.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0090.jp2"}, "91": {"fulltext": "eHAS. B. MARGHANT,\\n5??55i^^ Holstein Fresian Cattle,\\n,jt Ji AND MILKMAN. J^\\nWe take every precaution to furnish clean, pure milk to our customers.\\nP. O. ADDRESS, HYANNIS.\\nNOAH BRADFORD. N. ALFONSO BRADFORD.\\nN. BRADFORD 6L SON^\\n-Mc Contractors and Builders 3|:^\\nHYANNIS, MASS.\\nPlans and Specifications for all classes of construction furnished\\nwhen desired. JOBBING PROMPTLY ATTENDED TO.\\nFRANK P. HALLETT,\\nI COAL AND WOOD\\nPARK SQUARE, HYANNIS.\\nSummer cottagers supplied promptly. Orders by mail given\\npersonal attention.\\nBill beads, Letter heads, Envelopes,\\nStatements, Etc., -can be bad at the\\nPATRIOT OFFICE, Pleasant street;\\nor in fact anytlung else in the printing\\nline you may be in need of.\\nThis Cook Book was printed by us.\\nf. B. F. P. (i088, Pleasant St., llyanDb.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0091.jp2"}, "92": {"fulltext": "92\\nPineapple and Oranges. Cut off the top of the pineapple,\\npare away the bottom so it may stand firm, then with a spoon\\nscoop out the pulp, leaving the shell whole. Cut the pulp into\\nsmall pieces and mix with 3 oranges cut in small pieces, sweeten,\\nput in a jar and pack in ice and salt, let stand for two hours\\nwhen frozen and ready to serve turn mixture into pineapple shell,\\ngarnish dish around the shell with leaves from the top of the pine-\\napple, serve with whipped cream. Very dainty. [J. B. C.\\nBanana Charlotte. Line a mould with slices of banana, soak\\n1-4 box gelatine in 1-4 cup cold water, then dissolve in 1-4 cup\\nboiling water, add 1 cup sugar and juice of 1 lemon, strain through\\ncheese cloth and add pulp of 2 bananas cut in slices stir the mix-\\nture over ice-cold water until it begins to thicken, then beat in the\\nwhites of 3 eggs well beaten, until dry; when the charlotte becomes\\nstiff as a sponge cake batter turn into lined mould and let stand\\nuntil thoroughly cold and set. Serve with whipped cream or boiled\\ncustard of the yolk of the eggs. Oranges may be used in place of\\nbananas line the mould with quarters and add 1 cup of pulp and\\njuice in the charlotte. Excellent. [J. B. C.\\nMousse. 1 quart thick cream add to a scant cup of powdered\\nsugar 1-2 pint black coffee or fruit juice, place dish in ice water\\nand whip to froth skim off froth and whip the thin again. Pour\\ncarefully into freezer and leave three or four hours packed in ice\\nand salt. [Mrs. Franklin Crocker.\\nIce Cueam. 1 can condensed milk, 2 cans of cream, 2 cans of\\nhot water, 1-2 cup sugar, 2 or 3 eggs, flavor to taste. Beat eggs\\nand sugar, add milk and cream, then hot water scald, but do not\\nboil. [Mrs. Julius Rowland.\\nIce Creaji. 1 pint of cream, 1 pint of milk, 1 teaspoonful of\\ngelatine dissolved in water. Sweeten and flavor to taste. Fine.\\n[Sallie Hallett.\\nIce Cream. 1 cup cream, 2 cups milk, 1 small can condensed\\nmilk. Sweeten and flavor to taste. [Mrs. Wm. J. Wyer.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0092.jp2"}, "93": {"fulltext": "93\\nSweets to the Sweet.\\nStuffed Dates. Remove the stones of the dates and fill with\\nthe following Beat the white of an egg with confectioner s sn-\\ngar, have chopped fine the required amount of English walnuts or\\npeanuts, mix the chopped nuts and egg and sugar together, and\\nstuff the dates. [ALrs. John C. Bearse.\\nStuffed Raisins. Cut open choice raisins on one side and re-\\nmove the seeds fill with bits of blanched almonds, English wal-\\nnuts, or candied cherries close each raisin thus filled and wrap in\\nanother seeded raisin. Roll in fine granulated sugar.\\nCandied Almonds and English Walnuts. Boil 1 cup granu-\\nlated sugar, 1-8 teaspoonful cream of tartar, and 3-4 cup of water\\nover a very hot fire do not stir after the boiling has begun re-\\nmove from fire as soon as there is a very faint yellow tinge to the\\nsyrup. Take the shelled nuts (almonds having been blanched) on\\nthe point of a large needle, dip them in syrup, then drop on oiled\\npaper.\\nTo Blanch Almonds. Pour over boiling water and let them\\nremain until the skins will remove easily. [Mrs. Albert Bacon.\\nFouDANT. Place a porcelain basin over the fire in a pan of wa-\\nter dissolve in it 2 cupfuls granulated sugar, 1 cupful boiling wa-\\nter, 1 teaspoonful vinegar, a pinch of cream of tartar, and cook all\\ntogether twelve minutes. Do not stir test by dropping a little in\\ncold water when it congeals into a soft ball it is ready to pour\\nonto a plate to cool. Do not scrape the pan. When cool enough\\nto handle stir one way only, and then put away for twenty-four\\nhours; it is then ready to mould into candies If it should have a\\ntendency to stick, work in raw sugar. It can be flavored as de-\\nsired, when moulding. For a pretty variety, stone some dates, fill\\nthe cavities with the cream, cut the dates into small pieces and", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0093.jp2"}, "94": {"fulltext": "94\\ncover with cream. One maj conceal in the foudant candied fruits,\\nnut meats, figs, fresh fruits.\\nPanoche. Boil together 2 pounds of brown sugar and a cupful\\nof milk until the mixture hardens when dropped into cold water.\\nAdd to this a pound or more of chopped walnuts, a piece of butter\\nsize of an egg, and a teaspoonful vanilla. [L. F. H.\\nFudge. 2 cups sugar, 2 squares chocolate, 1-2 cup cream (or\\nmilk), small piece butter (size of walnut), teaspoonful of vanilla.\\nBoil fifteen minutes without stirring; remove from lire and beat\\nuntil it begins to tiiicken. Turn out to cool.\\n[Mrs. F. W. Kingman.\\nFudge. 2 cups sugar, 2-3 cup milk (or cream better), butter\\nsize of an egg, chocolate to suit, say 2 squares; add nuts or figs\\nor dates, or anything else desired. Cook until it forms a soft ball\\nin water take off and beat until it nearly sugars, and pour in cool-\\ning pan. Can be made in chafing dish. Cocoa may be used in-\\nstead of chocolate; use 2 tablespoonfuls. [E. C. Wheeler.\\nVanii,la Taffy. 1 cup vinegar, 3 cups sugar, butter size of a\\nwalnut, 1-2 teaspoonful vanilla. [Miss Fanny A. Snow.\\nButter Scotch. 3 cups sugar, 3-4 cup water, butter size of a\\nwalnut, a pinch of soda, flavor to suit the taste. When cooling\\nmark off into squares with a knife. [Miss Fanny A. Snow.\\nBuTTEu Scotch. 1 cup butter, 1 cup brown sugar, 1 cup mo-\\nlasses. Boil until hard in water, from ten to twenty minutes.\\nTurn on buttered tins and score. [Mrs. PL O. Bond.\\nChocolate Caramels. 2 cups sugar, 1 cup milk, 1-4 pound\\nchocolate. Boil in frying pan twenty minutes, add 1-2 cup butter,\\nboil four minutes, take from fire, stir until just before it turns to\\nsugar. [Mrs. E. O. Bond.\\nA Simple Syrup. To 1 cup water add 2 cups granulated su-\\ngar. Remove the instant it begins to boil. [Peter Pineo Chase.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0094.jp2"}, "95": {"fulltext": "95\\nWrinkles.\\nTable of Measures and Weights.\\n1 quart of flour=l pound.\\n2 cupfuls of butter=l pound.\\n1 generous pint of liquid=l pound.\\n2 cupfuls of granulated sugar=l pound.\\n2 heaping cupfuls of powdered sugar^l pound.\\n1 pint of finely chopped meat packed solidly=l pound.\\n[Miss Barry.\\nA principle which the Iyanoltjh Cook Book strongly advocates\\nis the use of pure baking powders. The only pure baking pow-\\nders are made from cream of tartar in which are combined the most\\nuseful leavening agencies and healthful food qualities. In imita-\\ntion powders alum is used, which is poisonous and seriously affects\\nthe health. To this matter our ladies should give attention the\\ndifference in price between the cheap powders and the pure, best\\npowders not being worthy of consideration.\\nTo Clean Silver. To 1 gallon of soft water add piece of\\nwashing soda size of an egg. Place silver in clean agate kettle\\nwith soda water enough to cover and set over fire and let boil fif-\\nteen minutes take from kettle and rinse immediately in hot soap\\nsuds and dry on clean towel. [G. B. H.\\nTo DO UP Shirt Bosoms. Take 2 ounces of fine white gum-\\narabic powder, put it in a pitcher and pour in a pint of water;\\nhaving covered it, let it stand all night in the morning pour it\\ncarefully from the dregs into a bottle, cork it, and keep it for\\nuse. A tablespoonf ul of gum water poured in a pint of starch made\\nin the usual manner will give to lawn, either white or printed, a\\nlook of newness. [Mrs. M. L. Bearse.", "height": "2694", "width": "1779", "jp2-path": "iyanoughcookbook00hyan_0095.jp2"}, "96": {"fulltext": "LIBRARY OF CONGRESS\\nQA mill II III!\\n014 485 533 4 e\\nMelted parafine poured over jellies and jams is the surest safe-\\nguard against air.\\nBeeswax and salt will make rusty flatirons as clean and smooth\\nas glass.\\nTable cloths should be frequently altered in the folding for iron-\\ning. This prevents their wearing at the crease. They may be\\nfolded double part of the time and then in triple folds.\\nTo Stone Raisins. Put them in a dish and pour boiling water\\nover them cover and let them remain in it ten minutes. It will\\nsoften them so that by rubbing each raisin between the thumb and\\nfinger, the seeds will come out clean. Then they are ready for cut-\\nting or chopping if required.\\nLay sardines on tissue paper to free them from oil.\\nSalt will curdle new milk. Hence in preparing dishes from the\\nlatter, add salt after it is taken from the fire.\\nNever keep a furiously hot fire a gentle and sustained heat is\\nalwaj s best.\\nIf you are troubled with ants, ask your druggist for a strong so-\\nlution of corrosive sublimate wipe your shelves with it and they\\nwill disapi)ear. This is unfailing.\\nTO OUR READERS.\\nIt is regretted that owing to the limited number of pages, which\\nthe committee was not allowed to exceed, all the excellent recipes\\ncontributed could not have been embodied in this book.\\nA number of recipes given by former residents are appreciated.\\nWe would call the attention of our patrons to the advertisements\\nthat appear on these pages. Let us show these firms our appreci-\\nation by giving them, in return, our patronage.", "height": "2814", "width": "1925", "jp2-path": "iyanoughcookbook00hyan_0096.jp2"}}