{"1": {"fulltext": "TX 715\\n.C558\\nCopy 1\\nRki\\nChoice I^ECIPtS\\nCompiled l\\\\\\nPRACTICAL\\nHOUSEKEEPEllS\\nSonoma County, California\\n1000", "height": "3275", "width": "2074", "jp2-path": "choicerecipes00sanf_0001.jp2"}, "2": {"fulltext": "A LEi\\nNA\\nLIBRARY OFXONGRESS.\\n-^%rvS\\nChap...:-r.. Copyright No\\nAMERICA. I\\nUNITED STATES OF\\nFIRE INSURANCE COMPANY\\nOF HARTFORD, CONN.\\nANNUAL STATEMENT, JANUARY 1. 1900\\nCapital |i, 000,000 00\\nAssets 4,551,283 55\\nASSETS\\nReal Estate 327.315 49\\nStocks and Bonds 2, 784,854 50\\nLoans on Bonds and Mortgage 736,040 00\\nCash in Banks and in Office 231,616 16\\nPremiums in Course of Collection (net) 348,443 90\\nOther Assets 123,013 50\\nTotal Assets ^4,551, 283 55\\nLIABILITIES\\nLosses in Process of Adjustment and Settlement 210,857 74\\nReserve for Unearned Premiums 1,784,168 02\\nCommission, Brokerages, and all other Claims against Company 58,302 82\\nReserve Fund for Contingencies 25,000 00\\nTotal Liabilities 12,078,328 58\\nCapital Stock Paid in 1,000,000 00\\nNet Surplus over Capital and all Liabilities 1,472,954 97\\n$4,551,283 55\\nPFineipal Office, 95 Pearl Street, Haptford, Conn.\\nJAMES NICHOLS, President. B. R STILLMAN, Vice-Pres. and Sec.\\nH. A. SMITH, Assistant Secretary.\\nPACIFIC COAST DEPARTMENT\\n409 CALIFORNIA STREET, San Francisco, Cal.\\nGEO. D. DORNIN\\nGEO. W. DORNIN\\nASS T MANAGER", "height": "3021", "width": "1932", "jp2-path": "choicerecipes00sanf_0002.jp2"}, "3": {"fulltext": "", "height": "3001", "width": "1937", "jp2-path": "choicerecipes00sanf_0003.jp2"}, "4": {"fulltext": "", "height": "2981", "width": "1859", "jp2-path": "choicerecipes00sanf_0004.jp2"}, "5": {"fulltext": "Choice Recipes\\nCOMPILED BY\\nPractical Housekeepers\\nOF\\nSonoma County,\\nCalifornia\\n1900\\nPrepared for and Issued by\\nTHE\\nPACIFIC DEPARTMENT\\nOF THE\\nNational Fire Insurance Company\\nOF HARTFORD, CONN.\\nAND\\nSPRlNGFlELD^FiRE AND Marine Insurance Co.\\nOF SPRINGFIELD, MASS.\\nGEO. D. DORNIN, Manager\\nSan Francis-co\\nTHE WHITAKER RAY CO.\\n(ncorporated)", "height": "2981", "width": "1859", "jp2-path": "choicerecipes00sanf_0005.jp2"}, "6": {"fulltext": "Library of Congrei%\\nOffice of th\u00c2\u00ab\\nMAY 3 -19011\\nKeglstsr \u00c2\u00abf Copyright*\\nSECOND COPY.\\n63300\\nCopyright\\nIQOO\\nGeo. D. Dornin", "height": "2981", "width": "1859", "jp2-path": "choicerecipes00sanf_0006.jp2"}, "7": {"fulltext": "Of all appeals although\\nI grant the power of pathos and of gold,\\nOf beauty, flattery, threats, a shilling no\\nMethod s more sure at moments to take hold\\nOf the best feelings of mankind, which grow\\nMore tender, as we every day behold.\\nThan that all-softening, overpowering knell.\\nThe tocsin of the soul the dinner bell.\\nByron.", "height": "2981", "width": "1859", "jp2-path": "choicerecipes00sanf_0007.jp2"}, "8": {"fulltext": "", "height": "2981", "width": "1859", "jp2-path": "choicerecipes00sanf_0008.jp2"}, "9": {"fulltext": "CONTENTS\\nBreads 7\\nSoups II\\nFish 13\\nEntrees 14\\nMeats 15\\nVegetables 17\\nSalads 19\\nFish and Meat Sauces 24\\nPuddings 25\\nPudding Sauces 30\\nPies 31\\nFrozen Dainties 32\\nCakes 34.\\nPickles 43\\nConfectionery 47\\nBreakfast and Luncheon Dishes 49\\nFor the Invalid s Tray 56\\nTable of Weights and Measures 6a", "height": "2981", "width": "1859", "jp2-path": "choicerecipes00sanf_0009.jp2"}, "10": {"fulltext": "", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0010.jp2"}, "11": {"fulltext": "BREAD\\nWould you know how first he met her\\nShe was cutting bread and butter.\\nGoeihe.\\nPERPETUAL YEAST\u00e2\u0080\u0094 Mrs. Briggs\\nA quart preserving can is the most convenient thing to start\\nand to keep this yeast in. To begin a can of this perpetual yeast,\\ndissolve a compressed yeast cake in a quarter of a cup of lukewarm\\npotato water ^that is, the water in which the potatoes for dinner\\nare cooked. Fill a quart can of glass half full of lukewarm potato\\nwater. Add half a cup granulated sugar to it, and when this is\\ndissolved add the quarter of a cup of dissolved yeast. Stir well and\\nset the can containing the yeast in a moderately warm place, but\\nnot where it will be heated perceptibly, and let it stand until the\\nwhole is very light. Seal up the can and the day before you are\\nread} to make bread, fill the can full of lukewarm potato water and\\nadd another half cup of sugar. Let the can stand for about twenty-\\nfour hours. Beat the foaming white yeast and use a pint, or half\\nthe can, for four small or three large loaves of bread. Use as much\\nlukewarm water as you do of yeast, and mix the bread at once,\\nkneading it thoroughly. Seal up the can of yeast, set it away and\\na day before the yeast is needed fill up the can again with lukewarm\\npotato water, in which the potatoes were boiled, and a half cup\\nsugar, and it is ready for use again when it is risen.\\nGRAHAM BREAD\u00e2\u0080\u0094 Mrs. Baldwin\\nStir into a quart of water (warm in winter and cold in summer)\\nenough wheat flour to make a soft batter, also a cup of yeast. Let\\nrise overnight. In the morning add salt, one-half tea cup molasses,\\none teaspoon soda in cup of boiling water and enough Graham\\nflour to make batter thick enough to pour into well greased tins.\\nLet rise very light and bake in moderate oven.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0011.jp2"}, "12": {"fulltext": "8 BREAD\\nPOTATO CAKES\u00e2\u0080\u0094 Mrs. Eldredge\\nOne quart flour, one cup mashed potatoes, one half cup butter,\\ntwo teaspoons baking powder, little salt. Rub butter in the flour\\ndry, then add potato, milk enough to moisten. Roll out an inch\\nthick, cut with biscuit cutter and bake in moderate oven.\\nRICE GEMS\u00e2\u0080\u0094 Mrs. Wilkinson\\nOne heaping cup flour, two-thirds cup cold boiled rice, one and\\none-half cups sour milk, one tablespoon butter, one egg, pinch salt,\\none teaspoon soda. Beat hard and bake in buttered gem pans, in\\nhot oven about twenty minutes.\\nGOOD BROWN BREAD\u00e2\u0080\u0094 Mrs. A. Faught\\nOne cup Indian meal, one cup of rye, one cup of wheat flour,\\none cup sour milk, one-half cup molasses, one teaspoon salt, two\\nteaspoons soda. Steam four hours and then put it in the oven a\\nlittle while.\\nBISCUIT -Mrs. Jas. H. Laughlin\\nOne quart flour, one teaspoon soda, two teaspoonfuls of cream\\ntartar and one teaspoon salt. Sift all together. Rub in one table-\\nspoon lard, mix with sweet milk to soft dough and bake imme-\\ndiately.\\nCORN MEAL GEMS\u00e2\u0080\u0094 Mrs. Bryant\\nOne egg beaten well, one and one-half tablespoon sugar, two\\ntablespoons melted butter, one cup milk, one heaping cup white\\nflour, one scant cup corn meal, one and one-half teaspoons baking\\npowder, pinch of salt. Bake in gem pans about twenty minutes.\\nPOP-OVERS\u00e2\u0080\u0094 Mrs. Dornin\\nTwo eggs, two cups milk, two cups flour, pinch of salt. Bake\\nin very hot well greased gem pans in hot oven.\\nBOSTON BROWN BREAD-Mrs. MaKee\\nTwo cups cornmeal, one cup flour, two cups sweet milk, one\\ncup sour^ milk, one cup syrup, one teaspoon soda, one tablespoon\\nsalt. Boil three hours in a two quart pail in a kettle of boiling\\nwater.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0012.jp2"}, "13": {"fulltext": "BREAD 9\\nBOSTON BROWN BREAD\u00e2\u0080\u0094 Mrs. Wilkinson\\nMix two cups Yankee Rye meal, one cup yellow corn meal,\\none cup whole wheat flour. Add tablespoon salt and sift. Dissolve\\nlevel teaspoon soda in about two tablespoons warm water, add it to\\none and a half pints sour milk or butter-milk. Then add to this one\\ncup of molasses. Thoroughly mix; pour over dry ingredients,\\nmixing well. Pour into greased two-quart molds, cover tight, and\\nsteam five hours. Lift out, allow to cool, and bake half an hour.\\nBREAKFAST MUFFINS\u00e2\u0080\u0094 Mrs. Meacham\\nThree eggs, one breakfast cup of milk, one tablespoon melted\\nbutter, one tablespoon sugar, a pinch of salt, two heaping teaspoons\\nof baking powder. Beat the eggs well and mix with the milk; put\\nmelted butter with the above ingredients, mixing in flour enough to\\nmake batter. Bake in round tins, and when almost done wash the\\ntops of each with a feather dipped in milk.\\nPOP-OVERS\u00e2\u0080\u0094 Miss Lawghlin\\nOne cup milk, one cup flour, three eggs, one teaspoon salt.\\nBeat thoroughly and cook in hot oven.\\nCOFFEE CAKE\u00e2\u0080\u0094 Mrs. Voss\\nOne cup brown sugar, one cup butter, one-half cup molasses,\\ntwo eggs, one cup strong cold coffee, one teaspoon soda, two tea-\\nspoons cinnamon, one teaspoon cloves, one cup raisins or currants.\\nAdd the fruit last rubbed in a little of the dry flour. Bake about\\none hour.\\nCORN BREAD (NEW ORLEANS)\u00e2\u0080\u0094 Mrs. Baldwin\\nOne and one-half pints corn meal, one-half pint flour, one table-\\nspoon sugar, one teaspoon salt, two heaping teaspoons Royal Baking\\nPowder, one tablespoon lard, one and one-quarter pints milk, two\\neggs. Sift together corn meal, flour, sugar, salt and powder; rub\\nin lard cold, add eggs (beaten) and the milk. Mix into a moder-\\nately stiff batter; pour from bowl into a shallow cake-pan. Bake\\nin rather hot oven thirty minutes.\\nMARYLAND BISCUIT\u00e2\u0080\u0094 Miss Annie Laughlin\\nRub one tablespoon butter and one tablespoon lard into one\\nquart sifted flour, one teaspoon salt, milk enough to make a stiff", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0013.jp2"}, "14": {"fulltext": "lO BREAD\\ndough. Use the hands in mixing dough. When the milk, flour and\\nshortening have been thoroughly mixed, flour the bread-board, lay\\ndough on it and beat it with rolling pin until it blisters and cracks\\nloudly. This beating will occupy at least one half hour. When\\nthe blisters are abundant, tear off pieces of dough as large as an\\negg, mold with hand in the form of a biscuit. Prick the top of\\neach biscuit with fork and bake in moderate oven.\\nTREMONT HOUSE ROLLS-Mrs. A. Faught\\nTake two quarts of flour, add one teaspoon salt; make a hole\\nin the middle and put into it one tablespoon of sugar, butter about\\nthe size of an egg, one pint of boiled milk and one teacupful of\\nyeast. Do not stir, but put them together and knead fifteen minutes.\\nSet in a cool place for six hours and then roll out about one-half\\ninch thick and cut with a biscuit cutter. Moisten one edge with\\nbutter, and fold together like rolls; lay in the pan so they will not\\ntouch. Set for half hour in a warm place to rise and bake in quick\\noven.\\nFRENCH ROLLS\u00e2\u0080\u0094 Miss Laughlin\\nAt noon scald one pint of new milk and let cool. Sift two\\nquarts flour into which rub two tablespoons butter and then make a\\nhole in the center. Stir a spoonful of yeast and two tablespoons\\nsugar into your milk, then put all into the center of flour. Let it\\nstand several hours until foaming, then mix in all the flour; cover\\nand set away over night. In morning knead it down and set to rise\\nagain. Roll out not too thin, spread over with butter, and cut in\\nrounds lapping one edge. Do not place the rolls near together in\\nthe pan. Let them rise about two hours, then bake in quick oven\\nabout twenty minutes.\\nMUFFINS\u00e2\u0080\u0094 Mrs. A. Fau^ht\\nOne pint new milk, one egg, one tablespoon sugar, one table-\\nspoon butter, half teaspoon salt, half cup home-made yeast. Mix\\nwith flour until a very stiff batter is formed leave in a warm place\\nover night and bake in the morning in rings.\\nCORN MEAL GEMS\u00e2\u0080\u0094 Mrs. Jas. H. Laughlin\\nOne egg and one tablespoon sugar beaten together, one cup\\nsweet milk, one heaping cup corn meal, two tablespoons flour in\\nwhich one teaspoon ful of baking powder has been well mixed, and\\na pinch of salt. Stir well and bake in hot gem-pans.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0014.jp2"}, "15": {"fulltext": "SOUPS\\nAppetite comes with eatiug, says Augeston.\\nRabelais.\\nSOUP STOCK\\nTo a two-bit shin of beef I add what beefsteak and other meat-\\nbones I may have, add six quarts of water, cover tightly, and boil\\ngently all day. Strain at night and set away to cool. The next\\nday skim the fat from it and if the stock is not a thick jelly, put it\\non the stove and boil still longer. This should make three quarts\\nof rich jelly, to which you can add rice, barley, macaroni, vermicelli\\nor vegetables, or whatever you fancy, as a flavoring. (The fat I\\nskim from the soup I put on the stove and boil until it is trans-\\nparent, pour it into a small pan or tin and use it in the place of\\nbutter or lard for cooking. It is much superior to butter or lard for\\nfrj ing or shortening.)\\nBEAN SOUP\u00e2\u0080\u0094 Mrs. Ford\\nWash and boil your beans with a piece of salt pork. When\\nthe beans are soft take them out and press through a colander, then\\nput them back in the water they were boiled in, together with four\\nhard boiled eggs quartered and half a lemon sliced, a little pepper\\nand salt. Boil up and serve.\\nASPARAGUS SOUP\u00e2\u0080\u0094 Miss Laughlin\\nBoil two bunches of asparagus one half hour. Put one quart\\nmilk on stove, press tender stalks through colander into milk.\\nThicken with two tablespoons flour rubbed into one tablespoon\\nbutter. Let come to a boil and serve hot. Season with pepper and\\nsalt.\\nCREAM OF TOMATO SOUP\u00e2\u0080\u0094 Mrs. A. L. House\\nOne quart milk, one can tomatoes strained, one teaspoon of soda\\nin tomatoes just before removing from the stove. Butter size of an\\negg, salt and ca3^enne pepper to taste, two crackers rolled fine. Heat\\nmilk and tomatoes separately. Mix in tureen just before serving.\\nOYSTER STEW\u00e2\u0080\u0094 Mrs. R. H. Thomson\\nOne can of best cove oysters, one quart sweet milk, one tablespoon", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0015.jp2"}, "16": {"fulltext": "12 SOUPS\\nbutter, two tablespoons flour, salt and pepper to taste. Strain the\\nliquor from the oysters and to this add the milk. When it has\\nreached the boiling point thicken with the flour into which the\\nbutter has been rubbed. When this has boiled, pour over the oysters\\nw^hich are in the soup tureen and serve immediately.\\nPOTATO SOUP\u00e2\u0080\u0094 Mrs. Eldredge\\nFour medium sized potatoes cut in very small pieces. Pour on\\none quart boiling water, little salt, pepper and good slice of butter.\\nLet boil until soft. Rub through a sieve. Just before serving add\\none teaspoon of flour mixed with cold water, two cups of milk and let\\nboil up once.\\nONION SOUP\u00e2\u0080\u0094 Mrs. Bryant\\nSlice and fry six large onions until quite brown, add two quarts\\nrich milk, one tablespoon butter, one teaspoon cayenne pepper and\\nsalt to taste. Thicken wdth two tablespoons flour mixed with cold\\nwater. Serve very hot.\\nSPLIT PEA SOUP\u00e2\u0080\u0094 Mrs. R. H. Thomson\\nOne cup split peas, one and one half lbs. lean neck of beef f no bone),\\ntwo thin slices of salt pork, three quarts cold water. Wash and soak\\npeas for an hour, cut meat in small pieces. Put all together in soup\\nkettle and cook for three hours, you may have to add some boiling\\nwater at the last. When done thicken with one tablespoon of flour\\nrubbed smooth in one-half cup of creamy milk; strain and serve\\nwith toast bread cubes.\\nCREAM CELERY SOUP\u00e2\u0080\u0094 Miss S. E. Polhemws\\nTake the root and several stalks of celery cut in small pieces, cover\\nwith water (being careful not to use too much) add a lump of butter\\nand salt and pepper. Boil until celery is tender, then add a quart of\\nmilk and let come to the boiling point. Take three or four slices of\\nbread cut in small squares and fry in a little butter to a light brown,\\nplace in tureen and pour the soup over them.\\nBEAN SOUP\u00e2\u0080\u0094 Mrs. R. H. Thomson\\nOne large cup of small white beans, two lbs. lean neck of beef.\\nSoak the beans over night and boil three-fourths of an hour, changing\\nwater twice. Put the beans into the soup kettle with meat, cook until\\nthe beans cannot be found, and the meat to shreds. Salt and pepper\\nto taste, add a cup of creamy milk, strain and serve. This is also\\nnice wdth toast cubes instead of crackers.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0016.jp2"}, "17": {"fulltext": "l^loll \u00c2\u00abi^ fe^\\n^i\\nThe silvery fish,\\nGrazing at large in meadows submarine,\\nFresh from the wave now cheers\\nOur festive board.\\nA non\\nFISH\u00e2\u0080\u0094 Miss Laugfhiin\\nPick to pieces, fish previously boiled, season with salt, pepper, and\\nbutter, mix in rolled crackers or bread crumbs, cover with cream and\\nbake.\\nCREAMED SALMON\u00e2\u0080\u0094 Miss Laughlin\\nMake a white sauce of one half pint milk and as much cream, two\\ntablespoons butter and two tablespoons flour. Melt butter, stirring\\nin flour and diluting with hot cream and milk. Season with salt,\\ncayenne, and nutmeg. To this add a can of nice salmon freed from\\nskin and bone. Stir until hot and serve in little individual cases.\\nFILLETS OF FISH WITH BECHAMEL SAUCE\\nMiss Annie Laugfhiin\\nSlice salmon or any white fish; fry lightly in butter for six\\nminutes, then dip in beaten egg, roll in crumbs, season, dot thickly\\nwith butter and place in a good oven for fifteen minutes. Serve with\\na sauce made by melting one tablespoonful of butter, rub smoothly\\nin this one of flour, and dilute with a half-pint of stock made from\\nchicken or veal; season nicely, lift out fish, sprinkle thickly with\\nminced parsley and pour the sauce over. You can prepare the fish\\nbeforehand, cooking it only ten minutes, and then merely place in\\nthe oven to heat while the soup is being served. The sauce will\\nkeep if stood in a vessel of hot water.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0017.jp2"}, "18": {"fulltext": "ENTREES\\nThe turnpike road to people s hearts I find\\nLies through their mouths, or I mistake mankind.\\n\u00e2\u0080\u0094Br. IVokot.\\nPATTY SHELLS-Mrs. Bryant\\nOne pint flour, two teaspoons baking powder, half teaspoon\\nsalt. Sift all together. One-half pound good butter, work half the\\nbutter by degrees into the prepared flour and mix with a little more\\nthan a gill of cold water or enough to make a stiff dough. Rollout\\nthe paste and strew over it a part of remaining butter, divided into\\nlittle pieces dredged with flour. Roll up dough like jelly roll, and\\nroll out again. Repeat latter process once more and add remaining\\nbutter. Roll one-half inch thick, cut into rounds two inches in\\ndiameter. Press a small cutter one inch in diameter on each round\\na quarter of an inch deep. Place on buttered tins and bake brown.\\nCHICKEN AND OYSTER PATTIES-Mrs. House\\nPut two tablespoons butter and three of flour, one-half tea-\\nspoon salt and one-fourth teaspoon white pepper on the fire, and\\nwhen melted and mixed well, add one pint cream or rich milk. Stir\\nuntil it thickens, then add one pint diced chicken. Simmer five\\nminutes, then add one pint oysters (drained), and cook until edges\\ncurl. Fill heated patty shells and serve.\\nOYSTERS A LA RICHELIEU\u00e2\u0080\u0094 Mrs. A, L. House\\nPut one tablespoon of butter in chafing dish. When melted\\nadd one-fourth teaspoon paprika, two tablespoons chopped celery\\nand two dozen large oysters free from liquor. Cook, and when\\nplump add four tablespoons of sherry and serve on hot buttered\\ntoast.\\nDEVILED CRAB-Mrs. A. L. House\\nOne crab, two hard boiled eggs chopped fine, two (2) table-\\nspoons cracker crumbs rolled very fine, juice of one lemon, two\\ntablespoons sherry, red pepper, salt mix well. Butter size of an\\negg flour to thicken. Cook, then thin with milk and season with\\nsalt, spoonful mustard and mace. Mix well with the crab, sift over\\ncracker crumbs and cover with bits of butter. Heat in oven until\\nnice brown.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0018.jp2"}, "19": {"fulltext": "MEATS\\nSome hae meat and canna eat,\\nAnd some would eat that want it,\\nBut we hae meat, and we can eat,\\nSae let the Lord be thankit.\\nBurns.\\nRULES FOR COOKING MEATS\\nPut all salt meats in cold water; all fresh meats, excepting for\\nsoups, into hot water, then cook slowly. All roast meats, excepting\\nveal, are put dry into a very hot oven; veal requiring a little more\\nmoisture. When well browned, add hot water; and when about\\nhalf done, salt. Never salt meat until partially cooked. Rare\\nmeat requires about fifteen minutes to the pound. Baste all roasts\\nfrequently. Roast beef requires a hotter oven than any other meat.\\nMOLDED VEAL-Miss Laughlin\\nTen cent knuckle veal and boil until it can be pierced with\\nfork. Take from liquor and cool. When cold cut into small pieces.\\nHave ready three hard boiled eggs. Slice eggs lengthwise. Com-\\nmence b} putting slices of e%g in mold, then meat and alternate in\\nthis wise until all is used with an occasional all clove and pepper\\ncorn. When all is ready pour over the liquor w^hich is boiling hot,\\nand has been freed from grease or settlings. Set away to cool.\\nServe cold cut in slices. If liquor seems too thin, add one teaspoon\\nKnox Gelatine.\\nDUMPLINGS\u00e2\u0080\u0094 Mrs. Miller\\nTo each cup full of sifted flour add one teaspoon of baking\\npowder, add a little salt, sift until thoroughly mixed, then add half\\nas much milk \\\\as flour (by measure) and beat a minute. Drop by\\nspoonfuls into the stew, cover tightly and boil twelve minutes.\\nSTUFFING FOR A TURKEY\\nFor a turkey weighing from eight to ten pounds allow one loaf\\nof stale baker s bread, one quart of oysters, one lemon, two roots of\\ncelery and one-quarter of a pound of butter. It is taken for granted\\nthat the turkey is thoroughly cleaned and wiped drj^ before putting", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0019.jp2"}, "20": {"fulltext": "l6 MEATS\\nthe stuffing in. Crumble the bread till very fine season with\\npepper and salt. Drain the oj^sters, setting the liquor aside. Now\\ntake a very sharp knife and peel ofiF the outer rind of the lemon,\\nbeing careful not to have any of the bitter and tough white skin\\nleft on. Cut the peel in very small bits, chop the white part of the\\ncelery very fine, adding the butter and the juice of the lemon.\\nMix the ingredients mentioned, stirring until thoroughly mixed\\nthen proceed to stuff body aud crop. A turkey of the size spoken\\nof requires at least two hours baking, and it should be basted\\nfrequently the liquor of the oysters should be put in the pan when\\nthe pan is first set in the oven, and this is to be used in basting.\\nThe giblets and livers should be cooked in a basin on top of the\\nstove, then chopped fine, and when the gravy is made, add them\\nto it.\\nVEAL OR BEEF LOAF\u00e2\u0080\u0094 Miss Annie Laughlin\\nThree pounds chopped veal or beef, three well beaten eggs, salt\\nand pepper to taste, one-half cup butter. Powdered cracker to\\nmake the above the consistency of dough. Make into a loaf and\\nbake until done, basting with butter. Use hot water to moisten\\nthe ingredients if it is too dry to mold with hand.\\nBOILED TONGUE\u00e2\u0080\u0094 Miss Annie Laughlin\\nSoak tongue over night and boil four hours in milk and water,\\npeel and place on platter garnish with parsley.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0020.jp2"}, "21": {"fulltext": "VEGETABLES\\nCANNED CORN\u00e2\u0080\u0094 Mrs. Jas. Laughlin\\nUse one ounce tartaric acid to eight quarts corn. Cut corn\\nfrom cob, use sufficient water to cook corn. Dissolve the acid in a\\nlittle water, stir well into corn just before putting into can and seal.\\nBAKED TOMATO AND EGG PLANT\u00e2\u0080\u0094 Mrs. House\\nTake a deep earthenware dish, pour into it a cup of cream,\\ncut several slices of egg plant very thin, salt well, and line the dish\\nwith them; slice two large tomatoes, place a layer of .these on the\\negg plant, next a layer of spaghetti (.cooked); sprinkle with grated\\ncheese, pieces of butter, salt and pepper; cover this with layer of\\ntomatoes, salt well and sprinkle with chopped green pepper and a\\ntop layer of egg plant, which also salt and pepper well. Cook\\ngently an hour and half in a slow hot oven.\\nCREAMED SQUASH\u00e2\u0080\u0094 Miss Annie Lau^hlin\\nBake Hubbard Squash in the oven and when done, scrape from\\nshell and place in a granite kettle on the stove; add sweet cream,\\nsalt, pepper and butter; beat to a cream and serve hot.\\nTO BAKE SWEET POTATOES\u00e2\u0080\u0094 Mrs. Dwinelle\\nBoil until almost done, then pour off water and stand them in a\\nhot oven about fifteen minutes. Remove skins and serve.\\nSWEET POTATOES AU CARAMEL\u00e2\u0080\u0094 Miss Laughlin\\nBoil sweet potatoes, peel and cut in long strips, lay in a baking\\ndish that can be sent to table, dredging with two tablespoons flour,\\ntwo teaspoons cinnamon. Dot with four tablespoons butter cut in\\nbits, sprinkle w4th four tablespoons sugar, and pour over all a cup of\\nhot water. Bake until brown.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0021.jp2"}, "22": {"fulltext": "l8 VEGETABLES\\nCORN PUDDING\u00e2\u0080\u0094 Mrs. Compton\\nDozen large ears of sweet corn, one quart of sweet milk, three\\neggs well beaten, butter size of an egg, salt and pepper to taste.\\nMix altogether and bake in a moderate oven until the milk and eggs\\nare thick.\\nCORN SOUFFLE\u00e2\u0080\u0094 Mrs. A. L. House\\nOne can corn (chopped fine), one pint milk (scant), two eggs,\\nsalt to taste, one-half teaspoon yeast powder, one tablespoon of\\nflour stirred into the milk. Beat eggs very light, add to the other\\ningredients. Put all into a buttered pudding dish and bake about\\nforty minutes. To be eaten immediately.\\nCREAMED POTATOES\u00e2\u0080\u0094 Miss Polhemos\\nPeel the potatoes and boil till well done. Place on the stove a\\nlittle milk or cream in which you put a lump of butter let this\\ncome to the boiling point. Mash the potatoes until there are no\\nlumps; salt to suit the taste, then add the hot milk and beat until\\ncreamy add a white of egg beaten stiff, put in a dish and set in\\noven until the top is slightly browned. Serve at once, as it will\\nspoil them to wait long. Use a dish for the baking that can be\\nbrought to the table.\\nSPINACH A LA CREME\u00e2\u0080\u0094 Miss A. Lau^hlin\\nBoil the spinach drain off and press out all the water chop\\nand heat, with two spoonfuls of thick cream, one of butter and\\nseasoning to suit taste, dredging with a spoonful of flour as you\\nstir. Serve in small mounds on piece of buttered toast, with a\\npoached egg on top.\\nPOTATOES SCALLOPED RAW\u00e2\u0080\u0094 Miss S. E. Polhemus\\nCut the raw potatoes in thin slices; butter a baking dish and\\nput a layer of potatoes, salt and pepper and bits of butter repeat\\nuntil dish is full. Pour over all until it is covered, sweet milk or\\ncream, and then bake.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0022.jp2"}, "23": {"fulltext": "SALADS\\nTo make a perfect salad there should be\\na spendthrift for oil, a miser for vinegar, a\\nWise man for salt, and a madcap to stir the\\ningredients up and mix them well together.\\nSpanish Proverb.\\nPOTATO SALAD\u00e2\u0080\u0094 Mrs. Harvey\\nSlice cold boiled potatoes enough to fill a quart dish salt and\\npepper to taste. Chop two small onions very fine and add to\\npotatoes. Put half a cupful of vinegar and one teaspoon of butter\\nin a pan and let it heat gradually. Beat the yolks of two eggs well,\\npour into a cup, and fill the cup with thick sweet cream. Beat\\nwell together and stir in hot vinegar. Stir constantly till it reaches\\nthe boiling point, then pour it immediately over the potatoes and\\nmix thoroughly.\\nCHICKEN SALAD-Mrs. J. H. Faught\\nBoil two young chickens until very tender, cut into shreds (do\\nnot chop). As much celery and white tender part of cabbage as\\nwill measure as much as the meat, chopped fine.\\nDRESSING.\\nBoil six eggs, chop the whites, mash yokes with t.wo table.spoons\\nmustard, one teaspoon black pepper, one-half teaspoon cayenne.\\nScald one cup vinegar, into this stir one cup butter and yolks of\\neggs. When thick, take from fire and cool. Then stir into other\\ningredients with four tablespoons olive oil, several hours before\\nserving.\\nFRESH FRUIT SALAD\u00e2\u0080\u0094 Miss Laughlin\\nOne-third box Cox s gelatine and one pint of hot water soaked\\nfor an hour. When ready, pour over either prepared peaches, sliced\\nbananas, strawberries, blackberries, grapes, plums, oranges or a\\ncombination of any two of the fruits; sugar to taste and flavor to\\njudgment. Set aside in cool place.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0023.jp2"}, "24": {"fulltext": "20 SALADS\\nCREAM SALAD DRESSING-Mrs. Dwinelle\\nYolks of two hard-boiled eggs, one teaspoon of salt, small\\none-half teaspoon mustard, one tablespoon sugar, two tablespoons\\nvinegar, two tablespoons thick sweet cream to each egg. Beat all\\nthoroughly.\\nSALAD DRESSING-Mrs. Bryant\\nOne teaspoon mustard, yolk of one egg. Mix well and add,\\ndrop by drop, olive oil and lemon juice, alternately. Season with\\ncayenne pepper and salt.\\nDRESSING FOR APPLE AND NUT SALAD-Mrs. Eastwood\\nFour tablespoons vinegar, two well-beaten eggs, butter size of\\nan egg, one teaspoon made mustard, two and one-half scant salt-\\nspoons salt, one-quarter teaspoon red and white pepper, one\\nteaspoon sugar, equal amount whipped cream. Let vinegar come\\nto a boil; stir in egg until it thickens; cool; stir in seasoning and\\nadd cream just before serving. Use equal amounts chopped apples\\nand walnuts.\\nSALAD DRESSING\u00e2\u0080\u0094 Miss Annie Laughlin\\nPlace on stove one-half pint vinegar, one tablespoon butter;\\nheat slowly but not boil. When hot, stir into it this mixture: two\\nthoroughly beaten eggs, one teaspoon salt, one-half teaspoon\\nmustard, one-half teaspoon pepper, one tablespoon flour, one table-\\nspoon sugar. Turn into hot vinegar and let thicken, stirring all\\nthe time. Set aside to cool. Thin with sweet cream. Keeps well if\\nkept in cool place.\\nSALAD DRESSING-Mrs. Dwindle\\nMix a tablespoon of dry mustard and a heaping teaspoon of salt\\nto a stiff paste with a little vinegar. Into this beat thoroughly one\\negg. Then pour in best olive oil, about a wineglassful at a time,\\nstirring it in well each time till quite smooth before adding more\\ncontinue until a generous one-half pint has been used, when the\\nmixture ought to be thick like cake batter. Add Cayenne pepper\\nto taste and one wineglassful of vinegar, stirring until smooth.\\nThis will keep in a tightly covered jar in a cool place for some\\ntime.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0024.jp2"}, "25": {"fulltext": "SAT. ADS 2 I\\nSWEETBREADS SALAD\u00e2\u0080\u0094 Miss Laughlin\\nSoak sweetbreads one hour in cold water and parboil twenty\\nminutes. When cool, slice thin, rub the bottom of dish with sliced\\nonions. Arrange leaves of lettuce on it, put on sweetbreads and\\nmore lettuce and pour mayonnaise over all.\\nCABBAGE SALAD\u00e2\u0080\u0094 Mrs. R. H. Thomson\\nOne cup vinegar, one cup water, one heaping tablespoon butter,\\none tablespoon sugar, one tablespoon corn starch, one-half teaspoon\\nmustai^d, yolks of two eggs. Place water, vinegar, salt and butter\\nin an enameled saucepan. When it boils, add mustard and corn-\\nstarch, which has been moistened and rubbed smooth in one-half\\ncup cream. When this has boiled two or three minutes add the\\nwell beaten yolks of the eggs. Let remain over fire a moment\\nlonger and put aside to cool. Thin part of this with cream and a\\nteaspoon sharp vinegar and mix with cabbage which has been\\nshaved, not chopped.\\nMOCK CHICKEN SALAD\u00e2\u0080\u0094 Miss S. E. Polhemus\\nTake three pounds of veal and boil till well done; when cold\\nchop fine; chop one head of celery, mix veal and celery well\\ntogether, season well with salt and pepper, toss up lightly with silver\\nfork; pour any good salad dressing over it, tossing and mixing until\\nthe bottom of the mass is as well saturated as the top; turn into salad\\nbowl and garnish with the white of egg (boiled), cut into rings and\\nsprigs of bleached celery tops.\\nDUCK SALAD\u00e2\u0080\u0094 Miss Annie Laughlin\\nCut cold roast duck into dices. To six pints allow four pints\\nof diced celery and two pints mayonnaise, season duck with salt and\\ncayenne. Heap in dome. Mask with thick mayonnaise and put\\nstoned olives on and over it.\\nCHICKEN SALAD\u00e2\u0080\u0094 Mrs. Sutherland\\nTo furnish salad for thirty guests requires three large chickens.\\nBoil thoroughly, then remove the bones and chop the meat fine,\\nseason to taste, mix w4th this the thoroughly blanched part of two\\nbunches of celery cut fine. When ready to serve pour over all the\\nfollowing dressing, toss and mix well.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0025.jp2"}, "26": {"fulltext": "22 SALADS\\nDRESSING\\nBeat two eggs well, then add one teaspoon sugar, one-fourth\\nteaspoon salt, one-fourth teaspoon prepared mustard, one-third small\\nteacup sweet cream, one teacup vinegar. Place bowl containing\\nmixture in a pan of boiling water, stir until thick as cream. Season\\nwith pepper according to taste.\\nCARNIVAL SALAD\u00e2\u0080\u0094 Miss Annie Laoghlin\\nBoil unbroken string beans until tender, garnish a flat salad\\ndish with lettuce leaves; on one half of dish place beans laid\\nparallel, on the other sliced fresh tomatoes. Serve with mayonnaise\\ndressing.\\nTOMATO JELLY (SALAD)\u00e2\u0080\u0094 Miss Annie Laughlin\\nStew a can of tomatoes with a small sliced onion and salt and\\npepper until reduced one half. Strain through fine sieve pressing\\nthe pulp through. To two pints of juice add one teaspoon Knox\\ngelatine that has been soaked in a little water fifteen minutes, one\\ntablespoon taragon vinegar, season sharply with cayenne pepper.\\nWhen firm, cut in two inch squares, place on blanched lettuce leaf.\\nTurn into square dish to cool. When set, should be one inch thick.\\nServe with either French or mayonnaise dressing.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0026.jp2"}, "27": {"fulltext": "LTi\u00c2\u00bb ^1^ S.Tc^ x^^ 4i^^ ^J^ ^Tc^ ^T^ ^Tc^ ^Ti^ ^m\\nNational of\\nHartford\\nThis great American Company was chartered under the\\nlaws of the State of Connecticut, June 4, 1869, and was organized\\nand commenced business in November, 1871.\\nIts progress has been invariably prosperous and its agency\\nsystem now extends to all parts of the United States, including\\nour later acquisition, Hawaii.\\nAt the close of 1871, its financial condition showed a Cash\\nCapital of $500,000, and Total Assets, $517,204.83. The close of\\n1899 twenty-eight years shows a Paid Up Capital of $1,000,000,\\nand Assets, $4,551,283.55. Its Net Surplus, over Capital and all\\nLiabilities, has increased from $5,613.16 at the close of 1871 to\\n$1,472,954.07 on December 30, 1899.\\nDuring this period, the National has disbursed to policy\\nholders for losses incurred, the enormous sum of $[4,984,664.58.\\nThe income of the National for 1899 was $2,368,786.56.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0027.jp2"}, "28": {"fulltext": "MEAT SAUCES\\nMINT SAUCE FOR LAMB\u00e2\u0080\u0094 Miss Laughlin\\nOne handful mint leaves and tender stems. Stir well^with one\\ncup sugar, one cup vinegar. Set on back of stove for one half\\nhour, stirring occasionally. When mixture is consistency of syrup\\nit is done.\\nMUSTARD SAUCE\u00e2\u0080\u0094 Miss Annie Laughlin\\nOne cup vinegar, one cup sweet cream, two tablespoons mus-\\ntard, one tablespoon salt, three eggs well beaten. Stir eggs, mustard,\\nsalt and cream together. I^et vinegar come to boil, then stir in\\nmixture and let boil a few minutes, stirring all the while.\\nONION SAUCE\\nOne tablespoon butter, one tablespoon flour mixed with one\\nhalf pint soup stock; add one half dozen small onions which have\\nbeen boiled and mashed. Season with pepper and salt. For roast\\nduck or chicken.\\nCRANBERRY SAUCE -Mrs, Wilkinson\\nTo two quarts of cranberries put one quart water. Let it come\\nto a boil, then mash all the berries. When this is done add one\\nquart sugar; let it boil fifteen minutes, stirring all the time; when\\ndone sift through a colander; it will all go through but the skin.\\nThen pour into molds. It is better to do it the day before wanted\\nfor the table.\\nCRANBERRY SAUCE\u00e2\u0080\u0094 Mrs. Delano\\nOne quart cranberries, one pint sugar, one-half pint water.\\nBoil fifteen minutes. Do not strain.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0028.jp2"}, "29": {"fulltext": "PUDDINGS\\nIvOve ill a cottage aud cottage pudding with it.\\nCOTTAGE PUDDING-Miss Laughlin\\nOne cup sugar, one cup milk, two and one-half cups flour, two\\neggs, two tablespoons butter, two teaspoons baking powder. Flavor\\nwith vanilla and bake in shallow pan.\\nSAUCE\\nOne pint boiling water, one tablespoon flour moistened and\\nboiled in water, two tablespoons butter, two tablespoons sugar\\ncreamed together. Pour on boiling water, boil up and flavor with\\nnutmeg and lemon juice or tablespoon sharp vinegar.\\nPLUM PUDDING- Mrs. Wilkinson\\nOne cup molasses, one cup brown sugar, one cup sweet milk,\\ntwo cups finely chopped suet, two eggs, one cup currants, three\\ncups chopped raisins, four cups flour, one teaspoon cinnamon, one\\nteaspoon cloves, one teaspoon allspice, one teaspoon soda. Boil in\\ndouble boiler four hours and serve with hard sauce.\\nEGGLESS PLUM PUDDING-Mrs, MaKce\\nOne heaping cup of bread-crumbs, two cups flour, one cup suet\\nchopped fine, one cup raisins or prunes chopped fine, one ciip\\nmolasses, one cup sweet milk, one tablespoon soda, one teaspoon\\nsalt, one teaspoon each cloves and cinnamon. Boil two and one-\\nhalf hours in a two quart pail set in a kettle of boiling water.\\nSAUCE\\nOne-half cup sugar and one tablespoon cornstarch mixed well.\\nThen add one cup boiling water and one teaspoon lemon, boil ten\\nminutes.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0029.jp2"}, "30": {"fulltext": "26 PUDDINGS\\nCOFFEE JELLY\u00e2\u0080\u0094 Miss Annie Laughlin\\nOne package Knox s gelatine dissolved in one pint cold water.\\nStand one hour. Put two cups strong coffee and one pint of sugar\\nin a quart cup, add gelatine soaked and fill measure with boiling\\nwater. Stir well and strain. Pour in mold. Serve with whipped\\ncream and sugar.\\nPLUM PUDDING\u00e2\u0080\u0094 Mrs. Purrington\\nOne pound flour, one pound of bread crumbs, one pound suet\\nchopped fine, one pound citron, one pound sugar, two pounds cur-\\nrants, two pounds raisins (seeded), five eggs, three teaspoons baking\\npowder mixed with flour, one cup brandy, one tablespoon cloves,\\none tablespoon allspice, two tablespoons cinnamon, two grated nut-\\nmegs, add a little water in mixture, boil six hours. Either cook in\\nsmall cake pans in a steamer or sprinkle pudding cloth with flour,\\nput the pudding in and tie up as tight as possible. Put a plate-in\\nbottom of your pot to keep the pudding from burning. These will\\nkeep some time.\\nFRUIT PUDDING-Mrs. Bryant\\nOne half dozen bananas, one-half dozen oranges, two lemons,\\none can pineapple, one box gelatine, soaked in three-quarters cup\\ncold water until dissolved, then add three-quarters cup boiling water.\\nSweeten to taste and set away to harden.\\nCOTTAGE PUDDING\u00e2\u0080\u0094 Mrs. Voss\\nOne heaping pint flour, one-half cup sugar, one cup milk, one\\nteaspoon soda, dissolved in the milk, one tablespoon butter, two-\\nteaspoons cream tartar, flavor with nutmeg. Bake in a moderate\\noven. Cut in slices and serve warm with wine or brandy sauce or\\nsweet sugar sauce.\\nDRIED PEACH PUDDING -Mrs. Dwinelle\\nPut some slices of bread in the oven and dry until they are\\nvery crisp, making about a bowl of crumbs. Add to these crumbs\\nan equal quantity of stewed peaches, two or three eggs, one pint of\\nmilk, one-half cup sugar and bake about twenty minutes, browning\\na little. It should not be milky. Eat either hot or cold with a\\nsauce made of sugar and lemon juice.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0030.jp2"}, "31": {"fulltext": "PUDDINGS 27\\nSTEAMED PUDDING\u00e2\u0080\u0094 Mrs. Meacham\\nOne cupful of suet chopped fine, one cupful molasses, one cup-\\nful currants washed and dried, one cupful sour milk, one teaspoon\\nsoda, a little salt and flour. Mix well, using flour enough to make\\na stiff dough. Pour into a mold and steam three hours.\\nBANANA CREAM\u00e2\u0080\u0094 Mrs. Bryant\\nFive ripe bananas, remove skin and pound the fruit with five\\nounces white sugar. Whip one-half pint cream to stiff froth and\\nadd mashed fruit and one-half glass sherry wine and juice of one\\nlemon. Mix well together and add one-half ounce of dissolved\\ngelatine. Set in a mold to cool and harden. Serve with cream.\\nSUET PUDDING-Mrs. J. H, Faught\\nOne half cup suet (chopped), one cup raisins, two-thirds cup\\nmolasses, one and one-half cups sweet milk, two cups flour, one\\nheaping teaspoon soda. Steam two hours.\\nSAUCE\\nOne-half cup butter, one cup sugar, one cup cream, one-half\\nnutmeg, three eggs well beaten. Cream, butter and sugar well to-\\ngether, then add other ingredients.\\nSNOW PUDDING\u00e2\u0080\u0094 Mrs. Dwindle\\nSoak one-half box of Cox s gelatine in one-half pint of cold\\nwater, set it on back of stove until dissolved. Add one-half pint of\\nboiling water and just before it hardens beat well with the whites of\\nthree eggs, one cup sugar, and a little lemon juice. Put this in a\\nmold. When served pour over it a custard made of one pint of milk,\\nyolks of three eggs, two-thirds cup of sugar and one teaspoon\\nvanilla.\\nFAVORITE PUDDING-Mrs. Sutherland\\nBeat two eggs light, add one cup milk, one cup breadcrumbs,\\none cup finely chopped sour apples, one cup currants, one cup sugar.\\nBake brown and serve with sauce.\\nSTRAWBERRY SPONGE\u00e2\u0080\u0094 Mrs. Bryant\\nOne quart strawberries, one-half package of gelatine, one and\\none-half cups of water, one cup sugar, juice of one lemon, whites of\\nfour eggs. Soak the gelatine two hours in one-half cup of the water.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0031.jp2"}, "32": {"fulltext": "28 PUDDINGS\\nMash strawberries and add half the sugar to them. Boil remainder\\nof sugar and the cupful of water gently for twenty minutes. Rub\\nstrawberries through a sieve. Add gelatine to the boiling syrup\\nand take from fire immediately, then add strawberries. Place in\\npan of cold water and beat five minutes. Add the well beaten whites\\nof eggs and beat until thickens a little. Pour in mold and set away\\nto thicken. Serve with cream.\\nRICE PUDDING\u00e2\u0080\u0094 Mrs, Dwindle\\nOne cup rice (uncooked), one cup of sugar, nine cups milk,\\nbutter size of walnut, salt and nutmeg, raisins if desired. Bake one\\nand three-quarters or two hours. To be eaten cold. The oven\\nshould not be too hot, should cook slowly and stirring it several\\ntimes in the first hour is well. Everything is in the baking.\\nSPONGE PUDDING-Mfs. House\\nOne teacup flour, one-half teacup sugar, one pint sweet milk.\\nBoil all together till thick, then add three-quarters cup of butter.\\nBeat to a froth, and separately, the whites and yolks of eight eggs.\\nStir well together and bake in a pudding dish set in a pan of water\\nnearly an hour,\\nSAUCE\\nRub to a cream one cup powdered sugar and one-half cup\\nbutter. Add by teaspoonful, one-half cup sherry, and set in a dish\\nof hot water to dissolve.\\nSTRAWBERRY PUDDING\u00e2\u0080\u0094 Mrs. Bryant\\nMake a custard of one quart milk, one cup sugar and yolks of\\nfour eggs; flavor with vanilla. Slice one stale plain cake and cover,\\nthe bottom of a dish with it. Moisten with custard over this put\\na layer of preserved strawberries, then another layer of cake, then\\ncustard, then strawberries. Repeat until your dish is full. Make a\\nmeringue of the whites of two eggs, and color with some of the\\nstrawberry juice. Spread on top and serve with cream.\\nPOOR MAN S PUDDING\u00e2\u0080\u0094 Mrs- Dwinelle\\nFour cups flour, one cup milk, one cup chopped suet, one cup\\nNew Orleans molasses, one cup raisins, one-half teaspoon of soda\\ndissolved in a little water. Citron and currants if you wish, and salt.\\nBoil three hours in tin with stem through center and tie cover on\\ntight. To be eaten wdth hot sauce.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0032.jp2"}, "33": {"fulltext": "PUDDINGS 29\\nSTEAMED APPLE ROLL\u00e2\u0080\u0094 Miss Annie Laoghlin\\nOne cup suet, beef or butter, two cups flour, later add flour\\nto make dough right consistency, two teaspoons baking pow^der,\\npinch of salt, one cup sweet milk. Mix up soft dough and roll to\\nabout one inch thick spread on this two cups hashed apples.\\nSpread over apple, plum or cherry preserves. Jelly and raisins take\\nplace of preserves. Roll up and put in buttered mold and steam\\nthree hours.\\nSAUCE\\nButter, sugar, little flour heated together pour on boiling\\nwater; add a little vinegar and nutmeg.\\nPRUNE PUDDING-Mrs, Eldredgc\\nSoak forty prunes in cold water over night. When w-ell\\nswollen, pour ofi the water and cover with boiling water let boil\\nfor twenty or thirty minutes. When soft, pour off water and rub\\nprunes through a sieve. Put three tablespoons of sugar in this and\\nthen add the well-beaten whites of six eggs. Mix well and bake\\nabout thirty minutes in a moderate oven. Serve with cream.\\nTROY PUDDING\u00e2\u0080\u0094 Miss Annie Laughlin\\nOne cup raisins, one cup chopped suet, one cup molasses, one\\ncup sweet milk, three and one-half cups flour, one teaspoon soda,\\ncinnamon, nutmeg. Boil in pudding dish three hours. Serve m ith\\neither brandy or hard sauce.\\nTAPIOCA CREAM\u00e2\u0080\u0094 Mrs, Eldredge\\nTwo tablespoons tapioca soaked in one cup of water about an\\nhour. One pint milk in double boiler, when hot pour in the tapioca\\nand let cook for one hour. Pinch of salt, yolks of two eggs, into\\nwhich beat one cup sugar. Then mix well with a little cold milk\\nand pour into the hot milk, stirring a few minutes. Beat up the\\nwhites of the eggs and stir into the mixture after removing it from\\nthe fire. Add one teaspoon vanilla and set away to cool.\\nINDIAN AND APPLE PUDDING\u00e2\u0080\u0094 Mrs. Wilkinson\\nOne-half cupful Indian meal, one-half cup molasses, one quart\\nmilk, one teaspoon salt, one and one-half tablespoons butter, one\\npint pared and quartered apples, one-quarter teaspoon ginger, one-\\nquarter teaspoon grated nutmeg. Put the milk on in double boiler.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0033.jp2"}, "34": {"fulltext": "30 PUDDINGS\\nwhen it boils, pour gradually on the meal; return to boiler and cook\\nhalf an hour, stirring often. Add molasses, butter, seasoning and\\napples; butter pudding dish, pour in mixture and bake slowly three\\nhours.\\nAPPLE DUMPLINGS -Mrs. A. K. Voss\\nMake a rich biscuit dough. Roll out a piece of dough as thin\\nas pie crust and cut in squares large enough to cover an apple. Put\\ninto the middle of each piece, two apple halves pared and cored. Put\\na pinch of cinnamon and a spoonful of sugar on the apples and lap the\\ndough around them; lay the dumplings in a well buttered dripping\\npan. Put a piece of butter on each, and sprinkle over a large handful\\nof sugar and turn in a cupful of boiling water. Bake in a moderate\\noven three-quarters of an hour. Serve with pudding sauce.\\nSTRAWBERRY SHORT CAKE\u00e2\u0080\u0094 Miss Laughlin\\nOne cup sugar, one-half cup butter, one egg, one cup sweet\\nmilk, three cups flour, two teaspoons baking powder. Bake in\\nlayers; serve with sauce hot.\\nSAUCE\\nOne and one-half cups sugar, one-half cup butter, one pint\\nstrawberries mashed until juicy. Beat butter and sugar to cream,\\nthen stir in the berries and beaten whites of two eggs.\\nCHARLOTTE RUSSE-Mrs. McKisick\\nOne pint whipped cream, one-half pint milk, one-half gill of\\nwine, two-thirds cup gelatine, four eggs. Boil milk and gelatine\\nuntil latter is dissolved. Beat yolks with four tablespoons sugar,\\nmix into the gelatine, add whites well whipped and last the cream.\\nLine a deep glass dish with sponge cake and fill with above mixture.\\nPUDDING SAUCE-Mts. Parloa\\nOne cuptul butter, two cups powdered sugar, whites of two\\neggs, five tablespoons wine or three of brandy, one-fourth tea cup\\nboiling water. Beat the butter to a cream and gradually beat the\\nsugar into it. Add whites of eggs, unbeaten, one at a time and\\nthen the brandy or wine. When all is a light smooth mass add the\\nwater, beating in a little at a time. Place the bowl in a basin of hot\\nwater and stir until smooth and frothy, about two minutes.\\nHARD SAUCE-Mrs. Bryant\\nOne-third cup butter, add gradually one cup powdered sugar\\nand two tablespoons cream or milk, drop by drop. Add one-third\\nteaspoon vanilla.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0034.jp2"}, "35": {"fulltext": "PIES\\nNo soil upon earth is so dear to our eyes,\\nAs the soil we first stirred in terrestrial pies.\\nHolmes.\\nPUMPKIN PIE -Mrs, Estinghausen\\nOne cup pumpkin, one cup milk, one-half cup sugar, two eggs,\\none rolled cracker, cinnamon and ginger to taste. This makes one\\nlarge pie.\\nLEMON PIE FILLING\u00e2\u0080\u0094 Mrs. McKisick\\nOne and one-half cups sugar, yolks three eggs, two lemons, one\\nand one-half tablespoons corn starch, with a cup and a half of boil-\\ning water poured on it, a little salt. Cook above mixture until it\\nbegins to thicken, then pour it in the pie and cook again in the oven\\nuntil brown, then add the whites with four tablespoons of sugar\\nwhipped in them. This will make one thick pie.\\nMOCK MINCE PIE-Mrs. Wood\\nOne cup sugar, one cup raisins, one cup of clabber milk. Spices\\nand one teaspoon flour, tablespoon vinegar and little salt.\\nMINCE MEAT\u00e2\u0080\u0094 Miss Laughlin\\nOne-half pound suet chopped fine, two pounds beef and two\\npounds apples chopped, one cup sugar, two pounds raisins seeded,\\none-half pound currants, two cups boiled cider, two cups juice of\\nsweet spiced fruit, one piece candied lemon peel, one piece citron (cut\\nfine) one teaspoon salt, little cinnamon, one teaspoon nutmeg and\\nallspice, a few raisins left whole, one cup vinegar.\\nGREEN TOMATO PIE-Mrs. Wood\\nOne pint minced tomatoes, one pint minced tart apples, two\\ncups sugar, one-half cup strong vinegar, two tablespoons flour, one\\nteaspoon each of cloves, allspice, cinnamon, nutmeg and black\\npepper. (I sometimes add one teacup raisins, which is an improve-\\nment.)\\nAPPLE MERINGUE PIE~Miss Laughlin\\nStew seven apples until soft, while hot add one tablespoon\\nbutter, two tablespoons sugar and mash well. Beat four eggs, leav-\\ning out the whites of two, and stir into hot apple. Flavor with\\nnutmeg and lemon juice. Bake with under crust as in custard pie.\\nWhen done, spread meringue made with whites of two eggs and one\\ntablespoon of sugar, over top and return to oven to brown.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0035.jp2"}, "36": {"fulltext": "FROZEN DAINTIES\\nAn t please your Honour, quoth the peasant,\\nThis same dessert is very Pleasant.\\n\u00e2\u0080\u0094Pope.\\nICE CREAM\u00e2\u0080\u0094 Mrs. Sutherland\\nTo make one gallon, take one quart rich cream, one and one-\\nhalf quarts milk, one and one-half cups sugar, one and one-half\\nteaspoons vanilla or other flavoring as preferred. Freeze, then pack\\nfor one hour or more.\\nICE CREAM\u00e2\u0080\u0094 Mrs. Dwinelle\\nOne quart milk scalded (not boiled), with three well beaten\\neggs, one and one-half cups sugar and one-third box of Cox s gela-\\ntine first dissolved in bowl of milk. Put this in a cool place over\\nnight. In morning add one quart of cream, two or three teaspoons\\nvanilla and either new milk or more cream, enough to fill one gallon\\nfreezer within two or three inches of the top. Then freeze.\\nICED TEA OR TEA PUNCH\u00e2\u0080\u0094 Miss Annie Laughlin\\nJuice of three oranges and three lemons. Juice and pulp of one\\npineapple shredded finely with a silver fork; over this pour two\\ncups sugar, add six lumps sugar rubbed briskly over the peel of the\\nlemons and oranges; one quart strong cold tea, half ceylon and half\\ngreen and one quart of Apollinaris Water, or ice water. Pour all\\nthis over a large lump of ice in a punch bowl and throw in one pint\\nof any fresh fruit in season strawberries, raspberries or currants.\\nFROZEN PUDDING\u00e2\u0080\u0094 Mrs. Bryant\\nOne generous pint milk, two cups granulated sugar, scant one-\\nhalf cup flour, two eggs, two tablespoons gelatine, one quart cream,\\none pound French candied fruit, four tablespoons wine. Let milk\\ncome to a boil. Beat the flour, one cup of sugar and the eggs to-\\ngether and stir into the boiling milk. Cook twenty minutes and\\nadd gelatine, which has been soaking one or two hours in water,\\nenough to cover it; set away to cool; when cool add wine, sugar and", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0036.jp2"}, "37": {"fulltext": "FROZEN DAINTIES 33\\ncream; freeze ten minutes, then add fruit and finish freezing. Take\\nout beater, pack smoothly and set away for an hour or two. When\\nready to serve, dip the tin in warm water, turn out cream and .serve\\nwith whipped cream heaped around it.\\nPINE APPLE SHEE^ET\u00e2\u0080\u0094 Miss Laughlin\\nOne can pineapple, one pint sugar, one pint water, two table-\\nspoons gelatine (Cox s), juice of three lemons. Boil sugar and\\nwater ten minutes, cool, add gelatine which has been dissolved in\\ncup of water one hour. Add pineapple and lemon juice. At last\\nadd beaten whites of two eggs and two tablespoons Jamaica rum.\\nFreeze.\\nNECTAR\u00e2\u0080\u0094 Mrs. Sutherland\\nTake the pulp and juice of one dozen naval oranges, one and one-\\nhalf dozen large bananas mashed to a smooth paste, one pineapple\\nchopped fine, one cup shredded cocoanut, one and one-hall cups\\nsugar. Freeze.\\nMY DOCTOR^S ICE CREAM\u00e2\u0080\u0094 Miss Laughlin\\nOne tablespoon gelatine soaked in one cup of milk one hour.\\nBeat one egg yolk with one cup sugar, add one cup cold milk and\\nstir this with cup of milk and gelatine. Put on stove and bring to\\nscalding point, stirring well, and set away to cool. Take sufiicient\\ncream to nearly fill freezer (three pints) and whip with egg beaten\\nuntil light, not stifi add another cup sugar. Add prepared ingred-\\nients and flavor. Beat well and then add whites of seven or eight\\neggs beaten light. Freeze.\\nPLOMBIERE\u00e2\u0080\u0094 Miss Laoghlin\\nTake the above receipt of ice cream and after the cream first\\nbegins to freeze add glazed fruit (sliced) of peaches, apricots, cherries,\\nand pineapple.\\nAMBROSIA\u00e2\u0080\u0094 Mrs. Sutherland\\nOne dozen sliced bananas, one-half dozen oranges sliced very\\nthin, one can pineapple chopped fine, one cup sugar. Mix thoroughly\\nand serve ice cold.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0037.jp2"}, "38": {"fulltext": "CAKES\\nAye, to the leaveuing, but here s yet in the word hereafter,\\nthe kneading, the making of the cake, the heating of the\\noven, and the baking. Nay, you must stay the cooling,\\ntoo, or you may chance to burn your mouth.\\nShakespeare.\\nAPPLE JELLY CAKE~Mrs. McKisick\\nOne and one-half cups sugar, one-half cup butter, one-half cup\\nmilk, three eggs, white of one left out, two and one-half cups flour,\\ntwo teaspoons yeast powder. Bake in layers.\\nFILLING\\nOne large grated apple, one lemon (grated rind and juice), one\\nlarge cup sugar, one egg. Boil till jelly (ten or fifteen minutes).\\nNUT CA^KE\u00e2\u0080\u0094Mfs. A. Faught\\nOne cup butter, one cup sugar, one-half cup milk, three cups\\nflour, three eggs, one cup raisins, one cup walnuts (do not chop\\nthem but break them in pieces), one-half teaspoon soda, one teaspoon\\ncream tartar. Bake two hours. Put walnuts on the frosting.\\nNUT CAKE\u00e2\u0080\u0094 Mrs, McKisick\\nOne cup butter, two cups sugar, one cup milk, three cups flour,\\nfour eggs, two teasj^oons baking powder, two cups finely chopped\\nwalnuts.\\nCREAM PUFFS\u00e2\u0080\u0094 Mrs. A. Faught\\nMelt one-half cup butter in a cup of hot water and while boiling\\nbeat in one cup flour. Take from fire and when cold stir in three\\neggs one at a time without first beating them. Drop mixture on\\ntins in small spoonfuls and bake in a moderate oven.\\nFILLING\\nOne and one-half cups milk, two eggs, four tablespoons flour,\\nsugar to taste and flavor with vanilla. Beat up eggs and sugar, and", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0038.jp2"}, "39": {"fulltext": "CAKES 35\\nStir in the milk with flavoring and when it comes to a boil, stir in\\nflour mixed smooth in a little milk, cool and fill puffs by opening\\nthem a very little.\\nBELMONT CAKE\u00e2\u0080\u0094 Mrs. McKisicfc\\nOne cup butter, three cups sugar, four eggs, one cup sweet milk,\\nfive cups flour, two pounds raisins, two teaspoons baking powder,\\none teaspoon cloves, one teaspoon cinnamon, one teaspoon nutmeg.\\nBoil raisins fifteen minutes; when cold, flour them well to prevent\\nthem from falling. Bake one hour. This will make two loaves.\\nLEMON COOKIES-Mrs. Eldredge\\nTwo and a half cups sugar, two eggs, one large cup lard, one\\npint milk, flour enough to make rather stiff dough, five cents\\nworth of baking ammonia dissolved in the milk, five cents worth of\\noil of lemon. Bake in quick oven.\\nGINGER BREAD\u00e2\u0080\u0094 Mrs. Tartter\\nOne cup sugar, one tablespoon lard, one-half cup molasses, one\\nteaspoon soda, one cup sour milk, two cups flour, one teaspoon each\\nof ginger, cinnamon and cloves.\\nWALNUT WAFERS-Mrs. Eldredge\\nOne cup brown sugar, two eggs, pinch of salt, three heaping\\ntablespoons flour, one cup chopped walnuts. One teaspoon for each\\nwafer dropped on buttered tins and on top of each wafer place half a\\nwalnut. Bake in quick oven.\\nCREAM PUFFS\u00e2\u0080\u0094 Mrs. Bryant\\nOne-half pint hot water, four ounces butter, six ounces flour\\n(sifted), five eggs. Boil water and butter; and while boiling stir in\\nflour and beat until smooth; remove from stove and when lukewarm\\nadd beaten yolks and then beaten whites of eggs. Drop on\\nbuttered pans and bake in moderately hot oven. Fill with whipped\\ncream.\\nPLAIN DOUGHNUTS\u00e2\u0080\u0094 Mrs. Tartter\\nOne cup sugar, one cup sour milk with a scant teaspoonful of\\nsoda, one or two eggs, one large spoon of melted butter. Nutmeg\\nfor flavoring, flour sufficient to roll out.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0039.jp2"}, "40": {"fulltext": "36 CAKES\\nCOOKIES-Mrs. Ford\\nCream half a pound of butter and half pound sugar, add two\\neggs, two tablespoons milk, then three-quarters pound flour and half\\npound corn starch and two teaspoons baking powder. Mix into\\nstiff dough, roll out quarter inch thick. Sprinkle over with sugar,\\ncut with round cutter; flavor to taste.\\nFRUIT CAKE\u00e2\u0080\u0094 Mrs. MaKee\\nOne pound sugar, one-half pound butter, five well beaten eggs\\n(reserve whites until the last), one teaspoon ground cinnamon, one\\nteaspoon ground cloves, one teaspoon ground allspice, one-half a\\nnutmeg, one teaspoon of soda in six cups sifted flour, one pound\\neach of currants and raisins, one-half pound citron, one cup shreded\\ncocoanut, one cup almonds or walnuts. Stir well, and just before\\nbaking, add one cup thick sour cream. Bake slowly for three hours.\\nBRACKEN^ SPICE LAYER CAKE\u00e2\u0080\u0094 Miss Annie Laoghlin\\nOne-half cup butter, one cup sour milk, one and one-half cups\\nbrown sugar, two and one-half cups flour, two eggs, one teaspoon\\nsoda, cinnamon, nutmeg, cocoa and a little cloves. After all is\\nwell beaten, add one teaspoon baking powder. Bake in layers.\\nFILLING FOR CAKE WITHOUT EGGS\\nTwo cups sugar, butter size of egg, three-quarters cup sweet\\nmilk. Boil twenty-five minutes, then beat until stiff.\\nORANGE CAKE\u00e2\u0080\u0094 Mrs. Dwindle\\nTwo oranges, two cups sugar, two cups flour, one-half cup water,\\nfive eggs, one-half teaspoon soda and one teaspoon cream tartar.\\nUse the juice and grated rind of oranges. This makes a good moist\\nsponge cake or a layer cake, by reserving the juice and rind of one\\norange and whites of one egg to mix with powdered sugar for\\nspreading on each layer.\\nMARBLE CAKE-Mrs. J. \u00c2\u00a5L Faoght\\nOne-half cup butter, one cup brown sugar, yolks of four eggs,\\none-half cup milk, one teaspoon (each) cinnamon, allspice, cloves,\\ntwo and one-half cups flour.\\nWHITE PART\\nOne-half cup butter, one cup white sugar, whites of four eggs,\\none-half cup milk, two and a half cups flour. Flavor with lemon.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0040.jp2"}, "41": {"fulltext": "CAKES 37\\nLEMON CAKE^Mrs. Harvey\\nBreak two eggs into a common sized cup, and fill with rich\\nsweet cream. Turn into a mixing bowl, add one cup of sugar, one\\ncup flour, two teaspoons baking powder. Beat together thoroughly.\\nBake in two pie pans, when almost cold, split with a broad bladed\\nknife and put in the following filling\\nFII.LING\\nOne cup boiling water, one cup sugar, two tablespoons corn\\nstarch, mixed smooth with little cold water, butter size of a walnut,\\nyolks of two eggs and juice of two lemons. Have water boiling, add\\ncorn starch, sugar and butter. Let boil until clear and then add\\neggs and juice of lemon. Boil a few minutes.\\nSPONGE CAKE-Mrs. Dwinellc\\nTake the weight of ten eggs in sugar, add to this the yolks of\\ntwelve eggs and beat to a froth. Add the juice and grated rind of\\none lemon. Beat the whites of twelve eggs to a stiff froth and mix\\nthem with the sugar and yolks. Beat the whole without stopping\\nfor fifteen minutes, then stir in gradually the weight of six eggs in\\nsifted flour. As soon as the flour is well mixed in, turn into pans\\nlined with buttered paper (shallow pans). Bake immediately in a\\nquick but not too hot oven about twenty minutes.\\nSPICE CAKE\u00e2\u0080\u0094 Mrs. Compton\\nTwo cups sugar, one cup of butter, one cup sour milk, three\\ncups flour, one cup fruit (currants and raisins), three eggs, one\\nteaspoon cloves, one teaspoon cinnamon, one teaspoon nutmeg, one\\nteaspoon soda put in dry.\\nGINGER SNAPS-Mrs. Wood\\nTwo cups sugar, two cups molasses, one cup butter or lard,\\nfour eggs, six teaspoons soda, twelve teaspoons of ginger. Flour\\nenough to make a stiff dough.\\nCREAM CAKE\u00e2\u0080\u0094 Mrs. Compton\\nOne cup of sugar, one cup of cream and milk mixed, one egg,\\ntwo and a half cups flour, one teaspoon soda, two teaspoons cream\\ntartar, pinch of salt.\\nCREAM FOR FILLING\\nOne cup sweet cream whipped, two tablespoons sugar, one tea-\\nspoon lemon. (I usually put lemon in cream and vanilla in cake.)", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0041.jp2"}, "42": {"fulltext": "38 CAKES\\nSOFT GINGER BREAD-Mrs. McKisick\\nOne cup molasses, one-half cup butter, one cup brown sugar,\\none cup sour milk, three cups flour, three eggs, one teaspoon soda.\\nFlavor with ginger and a little cinnamon.\\nCHOCOLATE CAKE AND FILLING -Miss Ella Wood\\nOne cup sugar, one-half cup butter, one-half cup sweet milk,\\none and one-half cups flour, two teaspoons baking powder. Whites\\nof four well beaten eggs, added last.\\nFILLING\\nThree-quarters cup grated chocolate, three-quarters cup sweet\\nmilk, one-half cup sugar. Yolks of four well beaten eggs, one tea-\\nspoon vanilla. Boil until it strings from spoon.\\nAPPLE FRUIT CAKE-Mrs. JcfL Maddux\\nSoak two cups of dried apples over night. In the morning\\ndrain and chop fine, add one cup of molasses and let it boil slowly\\nfor three or four hours, until the molasses thickens. Let stand until\\ncool, then add one and a half cups brown sugar, one cup butter, half\\ncup sour milk, one teaspoon cloves, one teaspoon allspice and one of\\ncinnamon, one teaspoon soda, three eggs, three and one-half cups\\nflour. Bake in two square or one five-quart tin. If baked in the\\nlarge tin, bake slowly for two and a half hours. A teaspoon of\\nbaking powder added, makes the cake lighter.\\nDRIED APPLE CAKE\u00e2\u0080\u0094 Mrs. A. Faught\\nOne and a half cups brown sugar, one-half cup melted butter,\\nfour eggs, four and a half cups flour, two and a half teaspoons soda.\\nSoak two cups dried apples over night, drain and chop fine in the\\nmorning. Boil apples two hours in three cups molasses. Let mix-\\nture cool then add two cups seeded raisins, cloves, cinnamon and\\nallspice to taste. Mix with first mixture and bake.\\nSTRAWBERRY SAUCE FOR PLAIN CAKE-Mrs. Bryant\\nBeat one-half cup butter and one cup sugar to a cream. Add\\nthe white of one egg beaten stiff and a large cup of ripe strawberries\\nmashed. Pour over plain cake and serve.\\nLEMON FILLING-Mrs. Miller\\nOne cup sugar, one teaspoon flour, one tablespoon water, one\\nlemon, juice and peel, one egg. Boil until thick, in double boiler.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0042.jp2"}, "43": {"fulltext": "CAKKS 39\\nBOILED WHITE FROSTING\u00e2\u0080\u0094 Mrs. Bryant\\nOne pint sugar, just enough water to moisten it. Boil until it\\nstrings from the spoon. Have the whites of two eggs beaten to a\\nstiff froth and pour drop by drop the hot syrup on it. Beat con-\\ntinually until thick enough to spread on cake. Flavor with vanilla.\\nICING\u00e2\u0080\u0094 Mrs. Tartter\\nTwo cups sugar, butter size of an egg, three-quarters cup milk.\\nBoil about ten minutes, then beat until thick.\\nMARSH-MELLOW FILLING\u00e2\u0080\u0094 Mrs. Bryant\\nDissolve over night, three-quarters of a pound of marsh-mellows\\nin one-half pint cream. In the morning, beat until smooth and\\nspread between layers and on top of cake.\\nANGEL CAKE\u00e2\u0080\u0094 Miss Laughlin\\nWhites of eleven eggs, one and one-half tumblers (one and one-\\nhalf pints), sifted granulated sugar, one tumbler sifted flour, one tea-\\nspoon vanilla, one scant teaspoon cream tartar. Sift the flour four\\ntimes, then add cream tartar and sift again. Sift sugar four times;\\nmix flour and sugar and sift four times; beat the whites of eleven\\neggs on a large platter until very light, add pinch of salt, vanilla\\nand three tablespoons cold water, beating continually. Sift in dry\\ningredients, stirring just enough to take it all up. Bake about fort}^-\\nfive minutes, using a new cake pan or a pan that has never been\\ngreased. Do not open oven door until cake has been in fifteen\\nminutes. When done, take from oven and turn cake pan upside\\ndown to cool, letting edge of pan rest on three cups. When cold,\\ntake out of pan by loosening around edge with knife; then ice.\\nICING\\nOne and a half tumblers sugar, one-half tumbler cold water,\\none-fifth teaspoon cream tartar. Stir until all melted and strain;\\nnow place on stove and boil until it hairs. Do not stir while boiling.\\nWhen done pour in a platter and when partially cool, add one tea-\\nspoon lemon juice. Beat until cold; if icing gets too cold or stiff set\\nplatter on stove.\\nWALNUT CAKE\u00e2\u0080\u0094 Mrs. M. E. Slusser\\nWhites of six eggs beaten light, one and one-half cups white\\nsugar, two cups flour, one-half cup sweet milk, one teaspoon baking", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0043.jp2"}, "44": {"fulltext": "40 CAKES\\npowder, two cups walnuts chopped fine. Mix cake thoroughly and\\nthen add nuts and bake in a moderate oven flavor with lemon.\\nICING\\nOne cup white sugar, enough water to dissolve it. Boil until\\nit strings. Pour over the beaten white of one egg while hot, beating\\nall the time.\\nLAURA^S BIRTHDAY CAKE\u00e2\u0080\u0094 Mrs. Laughlin\\nOne cup butter, one cup sweet milk, two cups pulverized sugar,\\nthree cups flour, one-half cup cornstarch, four eggs, two teaspoons\\nbaking powder, one teaspoon vanilla. Bake in loaf.\\nCHOCOLATE CAKE\u00e2\u0080\u0094 Mrs. M. E. Slusser\\nTwo cups white sugar, one cup butter, one cup sweet milk, two\\ncups flour, one cup cornstarch, whites of five eggs well beaten, one\\nheaping teaspoon baking powder.\\nFILLING\\nTwo bars of Eagle brand chocolate dissolved, whites of two\\neggs beaten stiff, two cups sugar, boil until it strings. Flavor with\\nvanilla.\\nCOOKIES\u00e2\u0080\u0094 Mrs. Voss\\nTwo eggs, one and one-half cups butter, two cups sugar, one\\ncup milk, one teaspoon soda, two teaspoons cream tartar, flavor with\\nvanilla flour enough to make a stiff batter.\\nGINGER COOKIES\u00e2\u0080\u0094 Mrs. Voss\\nOne cup sugar, one cup molasses, one cup butter, one egg, one\\ntablespoon vinegar, one tablespoon ginger, one teaspoon soda dis-\\nsolved in boiling water, mix like cooky dough, rather soft.\\nSCOTCH FRUIT CAKE\u00e2\u0080\u0094 Mrs. J. H. Shearer\\nOne cup butter, two cups white sugar, one cup milk, four cups\\nflour well sifted with two heaping teaspoons baking powder, nine\\neggs beaten yolks and whites separately, one pound raisins, one- half\\npound currants, one-quarter pound citron. Cream the butter and\\nsugar, add milk gradually, then beaten yolks of eggs, and lastly,\\nwhile stirring in the flour, the whites well whipped. Flavor with\\none teaspoon each lemon and vanilla. Have raisins seeded and\\ncitron sliced thin. Wash and dry currants before using, and flour", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0044.jp2"}, "45": {"fulltext": "CAKES\\n41\\nall fruit slightly. In putting in pan place first a thin layer of cake,\\nthen sprinkle in some of the three kinds of fruit, then a layer of\\ncake and so on, always finishing ofif with a thin layer of cake. Bake\\nin a moderate oven for two hours. (Tested by many and never\\nfailed.)\\nDELLA^S CHOCOLATE CAKE -Miss Laughlin\\nOne cup butter, two cups sugar, one cup sweet milk, three cups\\nflour, whites of seven or eight eggs, two teaspoons yeast powder,\\none teaspoon vanilla. Bake in dripping pan.\\nFILLING\\nOne cup chocolate, three cups sugar, three-quarters cup sweet\\nmilk, three eggs. Mix thoroughly and boil twenty minutes. Let\\nit cool a little before putting on cake.\\nCOCOANUT POUND CAKE\u00e2\u0080\u0094 Mrs. Voss\\nOne-half cup butter, two cups sugar, one cup milk, five eggs\\nbeaten stiff, one teaspoon soda and two of cream tartar stirred into\\nfour cups sifted flour. After beating all well together add a small\\ncocoanut grated. Line the cake pans with well-buttered paper.\\nSpread over the top a thin frosting sprinkled thickly with cocoanut.\\nNANNIE S LAYER CAKE\u00e2\u0080\u0094 Miss Laughlin\\nOne-half cup butter, one cup milk, two cups sugar, three cups\\nflour, four eggs, two teaspoons baking powder. Flavor to taste.\\nPut sugar and flour in mixing bowl and stir well. Beat eggs\\nseparately, add milk to yolks, add this to flour and stir well. Add\\nbutter warmed and beat thoroughly. Now add baking powder, and\\nlast cut and fold in the whites of eggs well beaten.\\nFAMILY FRUIT CAKE\u00e2\u0080\u0094 Mrs. Brings\\nThree pounds dry flour, one pound sweet butter, one pound\\nsugar, three pounds stoned raisins, two pounds currants, three-\\nquarters pound sweet almonds blanched, one pound citron sliced\\nfine, twelve eggs, one tablespoon each allspice and cinnamon, two\\ntablespoons nutmeg, one teaspoon cloves, one wine glass wine, one-\\nhalf pint brandy (wine may be omitted, if desired), one coffee cup\\nmolasses with spice in it, steep this gently twenty or thirty minutes,\\nnot boiling hot beat the eggs very light, put fruit in last, stirring\\nit gradually also a teaspoon of soda dissolved in a tablespoon of", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0045.jp2"}, "46": {"fulltext": "42 CAKES\\nwater. The fruit should be well floured if necessary add flour\\nafter the fruit is in. Butter a sheet of paper and line the pan, bake\\nthree or four hours according to thickness of loaves, in a tolerably\\nhot oven and with steady heat. I^et it cool in the oven gradually.\\nIce when cold. It improves the cake to add three teaspoons baking\\npowder to the flour. This is a fine wedding cake recipe, and can\\nbe made smaller by taking one-third of all the ingredients required.\\nWHITE CAKE WITH CAROMEL FILLING\\nMiss Annie Laugfhiin\\nWhites of eight eggs, two cups white sugar, one cup butter, one\\ncup milk, three and one-half cups flour, one-half cup cornstarch,\\ntwo teaspoons baking powder. Bake in layers.\\nCAROMEL FILLING\\nOne and one-half cups cream, one and one-half cups brown\\nsugar, three tablespoons butter, three tablespoons vanilla, two table-\\nspoons flour. Cook until thickens and spread between layers.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0046.jp2"}, "47": {"fulltext": "PICKLES j\u00c2\u00ab\\nPeter Piper picked a peck of pickled peppers.\\nGRAPE PICKLES-Mrs. Jas, H. Laughlin\\nOne gallon grapes, one quart vinegar, one quart sugar, two\\ntablespoons cinnamon, two tablespoons cloves. Free bunches of\\nmuscat grapes (of withered grapes) and wash well. Now dip\\nseveral times into a kettle of boiling water and place in stone jar.\\nBoil sugar and vinegar together with spice which is tied up in thin\\ncloth and pour over grapes hot. Let cool and tie up well.\\nPICKLED GRAPES\u00e2\u0080\u0094 Mrs. A. Faught\\nFill ajar with layers of sugar and nice bunches of grapes, not\\ntoo ripe; fill one-third full of good cold vinegar and cover tightly.\\nPLUM JAM\u00e2\u0080\u0094 Mrs, Dwinelle\\nTo seven pounds of Damson plums, add four pounds sugar, one\\npint vinegar, one tablespoon ground cloves and one small spoonful\\nwhole mace. Put spice in a bag. Boil four hours over slow fire,\\nstirring occasionally.\\nPICKLED GREEN TOMATOES\u00e2\u0080\u0094 Mrs. James Laughlin\\nOne peck green tomatoes, one dozen onions. Slice tomatoes\\nand onions, thin and sprinkle with one pint salt. Let stand over\\nnight; next morning drain and cover with vinegar and one-quarter\\npound of mustard seed and a few sticks of cinnamon. Tie up loosely\\nin cloth, one-half pound mustard, one ounce cloves, one ounce of\\nginger. Let all simmer about twenty minutes.\\nTOMATO CATSUP\u00e2\u0080\u0094 Mrs. Porrington\\nTwenty large ripe tomatoes, six good sized onions, three large\\ngreen peppers, three tablespoons salt, six tablespoons brown sugar,\\nthree teaspoons ground cinnamon, two small teaspoons ground\\nginger, one-half teaspoon ground cloves, six cups good vinegar.\\nMash the tomatoes, chop or slice the onions and peppers. Mix all", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0047.jp2"}, "48": {"fulltext": "44 PICKLES\\nin a porcelain kettle and boil till perfectly soft and when cool, rub\\nthem through a colander and cook down to a proper consistency,\\nthat of catsup, and bottle for use.\\nGREEN TOMATO PRESERVES-Mrs, Jeff. Maddux\\nEight pounds of small green tomatoes (pierce each with a fork),\\nseven pounds sugar, the juice of four lemons, one ounce of ginger\\nand mace mixed. Heat altogether slowly and boil until fruit is\\nclear. Take from kettle in a perforated skimmer and spread on\\ndishes to cool. Boil syrup till thick, put fruit in jars and pour\\nsyrup over hot. Keep in a cool dry place.\\nPICALILLI\u00e2\u0080\u0094 Mrs. H. Faoght\\nTwo dozen cucumbers, two heads cabbage chopped fine and let\\nstand over night with two cups salt mixed in it. Fifteen long green\\npeppers chopped fine, five dozen small silver onions. Soak peppers\\nand onions well in salt water, drain all thoroughly, two ounces white\\nmustard seed, two ounces celery seed, one ounce timmeric powder,\\none-half pound mustard dissolved in vinegar, one-half pound brown\\nsugar, cover all with cider vinegar and boil thirty minutes.\\nCHILI SAUCE\u00e2\u0080\u0094 Mrs. Baldwin\\nTwo red peppers, eighteen ripe tomatoes, six large onions,\\nthree cups of vinegar, two tablespoons salt, six tablespoons sugar,\\none tablespoon mustard, one tablespoon cinnamon. Chop tomatoes,\\nonions and peppers fine. Boil one hour; then add vinegar, mustard,\\nsalt and sugar. Seal well.\\nHYDEN SAUCE\u00e2\u0080\u0094 Miss Laughlin\\nOne gallon finely chopped cabbage, one-half gallon finely\\nchopped green tomatoes, one quart finely chopped onions, one pint\\nfinely chopped green peppers. Remove seeds from green peppers^\\nsprinkle with a tea cup of salt. Let stand about six hours and then\\nbag and hang up to drain. Let hang all night. In morning place\\non stove two quarts vinegar, two pounds brown sugar, two ounces\\nTumeric, one tablespoon celery seed, one tablespoon cinnamon, four\\ntablespoons ground mustard. Heat to boiling and add the chopped\\ngreens. Set on back of stove and simmer twenty minutes. Set in\\nsmall jars and cover with grated horseradish.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0048.jp2"}, "49": {"fulltext": "PICKLES 45\\nADELE^S PICKLES\u00e2\u0080\u0094 Miss Laughlin\\nPick small cucumbers fresh from vine, put in a jar and cover\\nwith water, allowing one pint of salt to one gallon of cucumbers.\\nLet soak over night. Next morning place one-half gallon of vinegar\\non stove, let come to near a boil, put pickles in and let simmer about\\nten minutes (be sure and not let them boil). At the same time put\\non the stove in another kettle one-half gallon vinegar (more or less\\naccording to how many jars are to be put up). To this vinegar add\\none pint sugar, one-half teaspoon alum, two tablespoons black pepper,\\nmustard, ginger, cinnamon and mace. Tie spices up in a bag and\\nboil slowl}^ ten minutes. When pickles have simmered long enough\\npack down in glass jars. Pour over the hot spiced vinegar, put in a\\ngood piece of horseradish and five or six cloves to each jar and seal.\\nSPICED CHERRIES -Mrs. R. H. Thomson\\nEight pounds Queen Anne cherries (stones removed), four\\npounds sugar, one-half cup vinegar, and two tablespoons cloves,\\njust enough water to moisten sugar. Let them come to a boil, then\\nput in two tablespoons whole cloves tied in a thin cloth. In a few\\nminutes put in the vinegar, then remove the fruit into the jars and\\nlet the S5^rup boil down a little. Pour into the jars and seal.\\nAPPLE AND CRANBERRY JELLY\u00e2\u0080\u0094 Mrs. Thomson\\nTwo cups apple juice, one cup cranberry, three cups sugar.\\nWhen you are tired of making plain apple jelly, this is very pretty\\nand the flavor is excellent.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0049.jp2"}, "50": {"fulltext": "GEO. D. DORNIN,\\nManager\\nPACIFIC DEPT.\\nGEO. W. DORNIN,\\nAssT. Manager\\nSpri9(jfield pire /T\\\\ari9e\\nIi75ura9ee Co/r^papy\\nThe Standard {Boston) of Jamiary 2 jth, says:\\nEXCELLENT SHOWING OF THE SPRINGFIELD F M\\nThe largest fire insurance company chartered by the State of Massachusetts, the Spring-\\nfield Fire and Marine, increased its assets during 1899, $132,281, making the total amount,\\nJanuary 1, $4,906,939, and added $88,523 to surplus, giving it a surplus to policy-holders of\\n$3,18.5,092. Since organization in 1849, the Springfield has paid $26,316,489 for losses, its policies\\nranking A No. 1. The growth of the company has not been spasmodic, but rather year by\\nyear, each recurring annual statement showing a gain over the previous one. At the close\\nof 1899 the amount at risk reached $282,066,182. Premium receipts for the year were $1,692,182,\\nlosses paid, $1,066,240, and dividends to stockholders, $150,000. The Springfield not only is\\nfortunate in its official statf, the members of which work in perfect harmony with President\\nDamon, but also in its ability to attract to itself agents of unquestioned loyalty, who contrib-\\nute their full share towards upholding the banner of the Springfield and making its continued\\nsuccess assured.\\nThe proof of the pudding\\nis in the eating, is an axiom\\nwith all good housekeepers.\\nIn like manner, we make\\nclaim to the superiority of\\ngood insurance companies\\nin the test which years of\\nservice, steady accumula-\\ntions of reserve sufficient to\\nmeet all emergencies, and\\nhonorable dealing with\\nagents and policy holders,\\npresent.\\nM^\\nf^n\\nThe record of the\\nNational Fire Insur-\\nance Co. of Hartford,\\nConnecticut, and the\\nSpringfield Fire and\\nMarine Insurance Co.\\nof Springfield, Mass.,\\nin all these respects,\\nis shown in the figures\\npresented in this vol-\\nume.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0050.jp2"}, "51": {"fulltext": "CONFECTIONERY\\nSwetts to the Sweet.\\nCREAM CANDY-Mrs, Bryant\\nTwo coffee cups granulated sugar, one teacup hot water, one\\nlarge kitchen spoonful of glucose, pinch of cream tartar. Stir on\\nstove until sugar is dissolved, then boil without stirring until it\\nstrings or threads from the spoon. Pour into platter, flavor with\\none teaspoon vanilla and let cool for five or ten minutes, them beat\\nuntil it turns a white creamy mass.\\nUNCOOKED CREAM CANDY\u00e2\u0080\u0094 Miss Annie Laughlin\\nPut the white of one egg in a glass. In another glass meas-\\nure the same amount of water. Beat the egg to a not very stiff\\nfroth. Now add the water and beat well. Add confectioner s\\nsugar until it is the consistency of soft dough. Divide into portions;\\nto some add chocolate, to some cocoanut, fruit coloring, chopped\\nnuts; flavoring each of these portions to suit the fancy. Mold these\\ninto any desired form, if too drj?^ add a few drops of water.\\nFUDGE\u00e2\u0080\u0094 Mrs. Wilkinson\\nOne cup brown sugar, one cup white sugar, one cup milk, two\\nheaping tablespoons grated chocolate, piece of butter size of an egg,\\none cup chopped nuts. Boil all together from twenty to thirty\\nminutes. Test by stirring a small quantity in a cup. Stir the\\nmixture while boiling constantly and also after taking off stove\\nuntil it is cool.\\nPANOCHE\u00e2\u0080\u0094 Miss Annie Lattghlin\\nOne and one-half cups brown sugar, one half cup white sugar,\\none tablespoon butter, two tablespoons milk; place these ingredients\\nin a granite pan, set over a good fire, and stir constantly for about\\nfour minutes after it begins to boil. Test by dropping a bit in cold\\nwater; if it gets tough, but not brittle, it is done; stir in one cup of\\nshelled peanuts and pour on buttered plates.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0051.jp2"}, "52": {"fulltext": "48 CONFECTIONERY\\nMAPLE SUGAR CREAMS\u00e2\u0080\u0094 Mrs, Bryant\\nThree cups maple syrup, one large kitchen spoon glucose, a\\npinch of cream tartar. Boil until it threads from the spoon; Pour\\non platter and beat until cold. Reheat in double boiler or chafing\\ndish and drop by teaspoonfuls on buttered paper.\\nSTUFFED DATES AND FIGS\u00e2\u0080\u0094 Miss Laughlin\\nPrepare filling of whipped white of egg, stirred thickly with\\nchopped nuts and powdered sugar, a few drops of lemon juice or\\nsherry-brandy gives change to flavor. Stone dates and cut open the\\nfigs. Put in a little filling, and press neatly together, sprinkle with\\npowdered sugar.\\nSTUFFED DATES\u00e2\u0080\u0094 Miss Laughlin\\nChop fine any or several kinds of nuts, moisten them with a few\\nteaspoonfuls of sherry, brandy or orange juice, and sprinkle with\\nconfectioner s sugar to make them stick together. Remove stones\\nfrom dates and press in a little of mixture. Roll in sugar.\\nSALTED ALMONDS\u00e2\u0080\u0094 Mrs. Bryant\\nCrack and blanch your almonds, then dry with cloth. Have\\nready a small pan with olive oil heated very hot. Drop in your\\nalmonds, a few at a time and brown, stirring all the time. When a\\ngood brown, take out and put in colander and sprinkle with salt. If\\nyour olive oil is not burnt you can use it again.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0052.jp2"}, "53": {"fulltext": "Breakfast and Luncheon Dishes\\nDinner may be pleasant;\\nSo may social tea;\\nBut yet, methinks the breakfast\\nIs best of all the three.\\n\u00e2\u0080\u0094AnoH.\\nBAKED EGGS\u00e2\u0080\u0094 Mrs. Dornin\\nTwo cups of cold chopped ham, two tablespoons cracker\\ncrumbs, moistened with water. Put in baking pan, making round\\nholes in the mixture; break into each hole one egg, season with\\npepper, salt, and small pieces of butter. Bake in hot oven until eggs\\nare cooked, and serve hot.\\nCODFISH BALLS\u00e2\u0080\u0094 Mrs. K,\\nTwo cups salt codfish, one quart raw potatoes (six good sized\\nones), two teaspoons melted butter, two eggs, one saltspoon pepper,\\nsalt if needed. Wash fish and pick apart in cold water in one-half\\ninch pieces pare raw potatoes and cut into quarters, put potatoes\\nand codfish into boiling water, cook twenty-five minutes, or until\\nthey are soft drain very dry and shake over the stove mash\\ntogether until you cannot distinguish one from the other beat eggs\\nlight, mix into fish with pepper and butter work together with\\nmasher until light. Have fat very hot, make mixture into small\\nballs with floured hands, and cook in wire basket until a rich brown.\\nDrain on brown paper before serving.\\nGERMAN TOAST\u00e2\u0080\u0094 Miss Laughlin\\nTake stale bread, slice, dip in sweet milk and lay in baking\\npan. Over this pour four, five or six well beaten eggs, seasoned\\nwith salt, pepper and one teaspoonful of cornstarch. Bake a few\\nminutes and serve hot.\\nEGG TOAST\u00e2\u0080\u0094 Miss Laughlin\\nSlice stale bread and dip in sweet milk now dip in well beaten\\neggs and fry quickly in hot lard. Serve immediately.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0053.jp2"}, "54": {"fulltext": "50 BREAKFAST AND LUNCHEON DISHES\\nEGGS AND TOMATOES SPANISH\u00e2\u0080\u0094 M, R, R,\\n(THREE PERSONS)\\nThree tomatoes, three bell peppers, six eggs, one tablespoon\\nbutter, little Worcestershire sauce, salt and a little sugar. Take\\nthree firm ripe tomatoes, three mild bell peppers peel tomatoes and\\nslice, also slice peppers. Put in hot frying pans, the butter, add toma-\\ntoes and peppers, also a little salt and a pinch of sugar. When tender,\\nbreak over this six eggs do not break the yolks. Season with a\\ndash of Worcestershire.\\nSAUTED CHICKEN A LA REGENCE\u00e2\u0080\u0094 Miss Laughlin\\nJoint young chicken, roll in flour and fry. Remove from fat\\nwhen done. Stir in two tablespoons flour and dilute with one-half\\npint stock made from trimmings of chicken or beef, one gill mush-\\nroom juice and one gill cream. When all is smooth, boil up and\\nadd half can of chopped mushrooms, and pour over the fried\\nchicken. This is a most delectable dish.\\nMINCED TURKEY WITH POACHED EGGS\u00e2\u0080\u0094 Mrs. Dornin\\nTake all small pieces of cold turkey, the quantity you wish,\\nadd to it some celery chopped very fine, season with pepper and\\nsalt. Put a little butter in hot frying pan, put above mixture in\\nand moisten with turkey gravy or soup stock. Drop as many eggs\\nas needed in boiling water, when done have the meat arranged on\\npieces of buttered toast. Spread meat away from center and put\\none egg in place on the toast. Cold lamb, chicken or other meats\\nare good fixed this way.\\nCHEESE FONDU\u00e2\u0080\u0094 Mrs. Wilkinson\\nOne-half cup rich cheese grated, one-half tablespoon butter,\\none cup hot milk, one egg, one salt-spoon salt, one-half salt-spoon\\npepper, one cup soft bread crumbs. Melt the cheese and butter in\\nthe hot milk, add the egg, well beaten, the seasoning and crumbs.\\nBake in a quick oven until brown.\\nPOT ROAST OF LIVER\u00e2\u0080\u0094 Miss Laughlin\\nCut two in squares of liver and drop into an iron kettle that has\\nhad two tablespoon fuls of lard or drippings in it and made very\\nhot. Stir the liver often and when browned, pour in two pints\\nwater, salt, pepper and an onion. Cover and simmer until done.\\nThicken gravy with cracker crumbs.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0054.jp2"}, "55": {"fulltext": "BREAKFAST AND LUNCHKON DISHES 5I\\nLUNCH DISH\u00e2\u0080\u0094 Mrs, Porcher\\nOne cup chopped cold beef or chicken mixed with one and one-\\nhalf cups cold rice, two hard boiled eggs chopped fine, little gravy,\\nsmall piece butter, pepper, and salt, water enough to moisten it.\\nPut in frjdng pan and stir with fork until light, and then brown.\\nCHICKEN AU SUPREME\u00e2\u0080\u0094 Miss Annie Laughlin\\nCut the chicken as for frying; salt, pepper and flour each piece\\nas it is laid in the spider with hot lard and butter, fry to a light\\nbrown, dredge in two tablespoons flour, cover with hot water,\\nsimmer slowl}^ until tender. lyift out chicken and finish the sauce\\nwith seasoning to taste and half-pint minced mushrooms. Place\\nchicken in deep dish and pour on sauce.\\nGARDEN PEPPERS STUFFED WITH MEAT\u00e2\u0080\u0094 Mrs, Bryant\\nTake two cups of cold beef, mutton, chicken or veal and chop\\nfine. Mix with equal amount rice (boiled) or breadcrumbs, one\\nchopped onion, salt and pepper. Remove tops and seeds from six\\nbell peppers, then scald and wash. Fill with meat mixture and\\nstand in baking pan, add one-half cup of soup stock or water, two\\ntablespoons of butter and bake in slow oven one hour, basting often.\\nHAMBURG LOAF\u00e2\u0080\u0094 Mrs. R, H, Thomson\\nTwo pounds of Hamburg steak, one quart of bread crumbs, one\\nheaping tablespoon butter, salt and pepper to taste. Put all in a\\nmixing bowl and pour into it boiling water, stirring until it is well\\nmixed and quite moist. Put into a long narrow baking pan and\\nbake three-fourths of an hour; if the loaf is thick give it fifteen\\nminutes more.\\nSTUFFED EGGS\u00e2\u0080\u0094 Miss Laoghlin\\nBoil fresh eggs about fifteen minutes, when cold, remove shell,\\ncut in halves. Now mash yolk with silver fork, add salt, pepper,\\ncelery, salt and salad dressing. Cream well and fill white cups.\\nBAKED HARD BOILED EGGS\u00e2\u0080\u0094 Mrs, Bryant\\nSix hard boiled eggs cut in thin slices. Place in a baking dish\\nwith alternate layers of grated cheese, sprinkled with pepper and\\nsalt. Cover the top with a layer of bread crumbs dotted with butter,\\nand bake fifteen minutes; brown well and serve hot.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0055.jp2"}, "56": {"fulltext": "52 BREAKFAST AND LUNCHEON DISHES\\nCHICKEN PIE\\nTwo nice tender chickens, one sweetbread, two dozen raw\\noysters and one onion. Stew the chickens with the onion the\\nlatter must be taken out whole. Season with salt, pepper and\\nbutter, thicken with flour and add one cupful of sweet cream, then\\nset aside to cool. Stew the sweetbread, and when cold, cut in thin\\nslices. Make a nice puff paste, line your dish and place a cup in\\ncenter. Next lay the chicken and sweetbread in the dish and strew\\noysters evenly over them. Cover with upper crust, make a small\\nhole in the center and bake.\\nSPANISH STEW\u00e2\u0080\u0094 Miss S, E. Polhemus\\nTake a good sized round steak, cut into small pieces and fry\\nwith an onion until nicely browned. Dredge with flour and cover\\nwith water. Add one quart of ripe tomatoes, salt, small red peppers\\nto suit the taste. Cook this until meat is thoroughly done, at least\\ntwo hours.\\nLANCASHIRE PIE\u00e2\u0080\u0094 Miss Laughlin\\nTake cold meat, beef, veal or mutton, chop fine and season as\\nfor hash. Take hot mashed potatoes ready for table. Place layer\\nof meat, then potatoes, meat, then potatoes. Potatoes come last.\\nSmooth with knife and place in oven. Bake until brown and serve\\nin same dish.\\nA LUNCH DISH\u00e2\u0080\u0094 Miss Laughlin\\nNearly fill a pudding dish with cooked macaroni. Make a\\nhole in center and put in chopped cold roast, mutton or steak which\\nhas been seasoned. Pour over all the juice of cooked tomatoes.\\nCover whole with bread crumbs, over which pour gravy or melted\\nbutter.\\nCORN OYSTERS-Mts. Dwinelle\\nGrate six ears of corn mix with the grated corn one table-\\nspoon of flour, yolks of two eggs, and a little salt. Beat all well\\ntogether, then fry in the shape of oysters in fresh lard or butter.\\nMEAT SCALLOP\u00e2\u0080\u0094 Miss Annie Laughlin\\nCracker crumbs, macaroni, cold meat, gravy or soup stock.\\nBoil macaroni until soft. Take pudding dish, cover bottom first\\nwith cracker crumbs, then a laj^er of meat cut fine and seasoned", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0056.jp2"}, "57": {"fulltext": "BREAKFAST AND LUNCHEON DISHES 53\\nwith pepper and salt. Then a layer of macaroni, bits of butter,\\nthen a layer of crumbs, meat, etc., until dish is filled, but crumbs\\nlast. Pour over all gravy milk would do if no gravy. Bake\\nabout three-quarters of an hour.\\nMEAT AND TOMATO fSCALLOPED)\\nMade the same as meat scallop, ripe tomatoes taking the place\\nof macaroni. Season with pepper, salt, butter, and add no gravy\\nor milk. Last laj^er is to be tomatoes and bread crumbs. Bake in\\nmoderate oven.\\nCURRIED EGGS\u00e2\u0080\u0094 Mrs, Bryant\\nMix one tablespoon of cornstarch or wheat flour and one tea-\\nspoon of curry powder to a smooth paste with a little cold milk.\\nPour this into one pint boiling milk, stirring until it thickens.\\nBreak an egg carefully in a saucer, slip it into the boiling liquid and\\nlet it poach until it sets (about two minutes). Have ready squares\\nof buttered toast, and as the eggs are cooked, lift them out and lay\\none on each. When all done, pour remaining liquid around them.\\nMEAT POT PIE\\nCut meat in small pieces, stew in water in which is cup of milk.\\nWhen tender add one egg and one tablespoonful of butter, salt and\\npepper. Crust as for pie.\\nPOTATOES A LA DUCHESSE\\nMold out potatoes into cakes, size of biscuits. Glaze with\\nbeaten egg and bake to light brown.\\nOYSTER ON TOAST\\nChop fine fifteen oysters, add salt and pepper and a little nut-\\nmeg, one gill cream, one tablespoon flour. Place on buttered toast.\\nCODFISH BROILED-Mrs. Dornin\\nCut pieces of white codfish in halves and soak over night.\\nChange water two or three times in evening and rinse in clear water\\nin morning. Dry on cloth, brush a little butter over each piece and\\nbroil. Serve with lemon juice.\\nPRESSED HAM\\nChop fine cold boiled ham, add a few spoonfuls of hot soup\\nstock and melted butter put in mold and press. When cold turn\\nout and slice.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0057.jp2"}, "58": {"fulltext": "54 BREAKFAST AND LUNCHEON DISHES\\nHAM CROQUETTES\u00e2\u0080\u0094 Miss Laughlin\\nChop fine cold cooked ham, one egg to each person. Beat egg,\\nmix with chopped meat, make into balls and fr} in butter.\\nHASH ON TOAST\u00e2\u0080\u0094 Miss Laughlin\\nChop any cold meat, season and cook the same as hash. Have\\nready bread nicely toasted and buttered. Place a spoonful of hash\\non each slice, set in oven a few moments and send to table smoking\\nhot.\\nCHICKEN RICE PIE-Mrs, Porchcr\\nlyine a crock with four slices raw bacon around sides put cold\\nboiled rice. Fill bottom of dish with boiled chicken and six hard\\nboiled eggs. On top put good rich crust. Bake one hour and a half.\\nServe hot.\\nEGGS ON TOAST\u00e2\u0080\u0094 Miss Laughlin\\nToast as many slices of bread as persons. Take as many eggs.\\nSeparate yolks from whites and do not break. Beat whites to stiff\\nfroth, place on the buttered toast, make a small hole and drop on\\nyellow and place in oven a few minutes.\\nPAULINE S RICE PAN CAKES\u00e2\u0080\u0094 Miss Laoghlin\\nThree cups rice, one-balf pint flour, two teaspoons baking\\npowder, one egg, one tablespoon sugar, milk to make batter not too\\nthin. Serve hot with maple syrup.\\nOMELET -Mrs. Briggs\\nFour eggs, salt to taste, two tablespoons cream. Beat the yolks\\nalone to a smooth batter, add cream, salt and pepper, lastly the\\nwell beaten whites. Have frying pan very hot, put in a tablespoon\\nof butter which should instantly hiss. Follow it quickly with the\\nmixture and do not stir this after it goes in. Cook over a hot fire\\nand as the egg sets, loosen it from the edge of the pan without\\nbreaking, turn half of the omelet over upon itself before turning\\nfrom pan upon a hot dish. Serve hot.\\nWAFFLES\u00e2\u0080\u0094 Miss Lawghlin\\nBeat well the yolks of three eggs. To this add one and a\\nquarter cups sweet milk, one pint flour, one-half teaspoon salt, one\\nteaspoon baking powder. Sift flour and add the liquid gradually.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0058.jp2"}, "59": {"fulltext": "BREAKFAST AND LUNCHEON DISHES 55\\nLastly, cut and fold the whites of the eggs beaten stiff. Serve with\\nsyrup made as follows: One cup sugar, one-quarter cup water,\\nwhen thick add one tablespoon lemon juice and one teaspoon butter.\\nDo not boil after adding lemon juice.\\nCORN MEAL WAFFLES\u00e2\u0080\u0094 Miss Laughlin\\nOne quart buttermilk, three egg yolks (well beaten), one tea-\\nspoon soda, dissolved in a little warm water, little salt and corn\\nmeal to make batter a little thicker than for pan-cakes.\\n-if a", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0059.jp2"}, "60": {"fulltext": "For the Invalid^s Tray\\nSimple diet is best, for many dishes bring many diseases,\\nand rich sauces are worse than even heaping several meats\\nupon each other. Pliny.\\nNOURISHING DRINK\u00e2\u0080\u0094 Miss Elk Wood\\nOne teaspoon dry coffee in one cup milk brought to a boil.\\nHave ready a well beaten egg, add strained milk to the egg, sweeten\\nif desired.\\nCHEESE STRAWS\u00e2\u0080\u0094 Miss Laughlin\\nTake a pint of flour and one-half pint grated cheese. Mix\\nthem and make a paste with lard as you do for pies. Roll out in a\\nthick sheet, cut in strips half an inch broad and five or six inches\\nlong, bake a light brown.\\nBEEF BROTH\u00e2\u0080\u0094 Mrs. Baldwin\\nTrim off all the fat from one pound round steak, add three\\ncoffee cups cold water, also salt and pepper and let simmer about\\none-half hour or until there is a pint of broth. Strain through fine\\nsieve and serve hot.\\nEXTRACT OF BEEF BLOOD\\nCatch in bowl warm beef blood and let stand until it clots,\\nwhich will not be long. Now take out and lay on a clean and\\nsmooth board and cut in narrow strips, tilt board and stand in hot\\nsun. In a short time all watery substance will have run away and\\nthat left is dry and will crumble. It must crumble or it is not\\nready, rub in palm of hand until a fine powder, sift through fine\\nwire sieve, bottle and it will keep for years. This can be taken in\\nplain soup or dry as most acceptable to patient; the strength\\ngained is wonderful. When cutting to dry, cut in as narrow strips\\nas possible. To be given to any person with little strength or\\nvitality.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0060.jp2"}, "61": {"fulltext": "roR THK invatjd s tray 57\\nGRAPE JUICE\u00e2\u0080\u0094 Mrs, Wm, Woolsey\\nTake Zinfandel grapes and run through a cider mill. Put juice\\nin earthen jars, where it stands over night. Next morning pour\\ninto preserving kettle only what looks clear, rejecting sediment,\\nwhich is the sugar that ferments. Put kettle on fire and bring juice\\nto a good boiling point only. Skim if needful. Bottle while hot,\\nstraining through a thin cloth. Seal bottles and keep in a dark\\nplace.\\nBLACKBERRY CORDIAL\\nPick over and \\\\vash the berries, and drain place in double\\nboiler and let them steam, the water boiling well about them for\\ngood thirty minutes. Turn them into a jelly bag and hang up to\\ndrain do not squeeze the bag. To one pint of juice put one-half\\npound sugar and boil five minutes. When cold add half as much\\nbrandy as juice. Bottle and cork tight.\\nMUTTON TOAST\\nCut in pieces one pound of mutton, the bony part is the best,\\nand put on the stove early, in one quart of cold water. Cook slowly.\\nWhen the meat is tender, strain the broth through a sieve and set\\naway to cool. After removing the grease that has risen to the top,\\nlet the broth come to boiling, and add flour thickening, with a little\\ncream or butter. Meanwhile toast slices of white or brown bread\\nand dip in hot water to soften. Pour the stew over the bread, adding\\nthe pieces of mutton.\\nOAT MEAL BLANC MANGE\\nStir two heaping tablespoonfuls fine oat meal into a little cold\\nwater and then stir in a quart of boiling milk boil a few minutes,\\nsalt, turn into a mold. When cold, eat with jelly and cream.\\nPURE BEEF JUICE\\nTake good juicy round steak, remove all fat. Place in hot\\nskillet, sear both sides of meat, gash pieces with knife, place on\\nearthen plate, cover with another plate and set in hot oven. Let\\nremain until all juice leaves meat. One tablespoon of this juice is\\nequivalent to one cup of broth.\\nREFRESHING DRINK\\nCover raspberries with vinegar and soak over night. Drain off\\nor squeeze out the juice, to every pint of which add one pound of\\nsugar. Let it simmer about fifteen minutes; when cool, bottle, and\\nwhen u.sed as a drink put in as much of it to a glass of water as _is\\npalatable to the invalid.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0061.jp2"}, "62": {"fulltext": "", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0062.jp2"}, "63": {"fulltext": "Cooking Dried Fruits\\nTo MAKE a most delicious conserve of either apples, apricots,\\npears, peaches, figs or prunes, proceed as follows Pick over\\nthe fruit and wash it thoroughly but quickly. Put it in a\\ndish, earthen is preferable, at about noontime and, covering it\\ngenerously with water, allow it to soak during that afternoon and\\nnight. In the morning take the fruit carefully out into a cooking\\nutensil a granite-ware kettle or saucepan or an earthen crock and\\npour over it, being careful not to disturb the sediment at the bottom\\nthe water in which it was soaked then cover the dish tightly and\\nset it either on the back of the range or in a moderate oven, where\\nit will quietly simmer, and let it remain there for eight or ten hours.\\nIf you have an unreasoning sweet tooth, and must spoil things\\nwith sugar, add that article not more than twenty minutes before\\nremoving the cooked fruit from the range, and add it sparingly,\\nsince, by this method of cooking, all the natural flavor and sacchar-\\nine quality of the fruits are preserved, and nearly every one who is\\nprivileged to taste them thus prepared readily concedes that they are\\nquite suflBcient unto themselves.\\nPrunes and dried grapes become simply idealized under this\\ntreatment plump, smooth, juicy and generally delicious, and the\\nsliced or quartered fruits rival the daintiest and richest of preserve,\\nin their amber-hued translucency, as well as in flavor.\\nVerily, if the cooks and housewives would add to their little\\nbills of fares the dried fruits of California, cooked after the fashion\\nherein prescribed, the cry for more would be so loud and so\\nunanimous that all the State s broad orchards would be quite inade-\\nquate to supply the demand of even the home market.\\nOakmcad Orchards.\\nFulton P. O., Sonoma Count}-, Cal.\\nGeo. D. Dornin.", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0063.jp2"}, "64": {"fulltext": "Table of Weights or Measures\\n(SELECTED)\\nWEIGHT\\nI quart of Sifted Flour (well heaped) i pound\\nI Unsifted Flour i pound, i ounce\\n3 coffee cups Sifted Flour (level i pound\\n4 teacups i\\n1 pint Soft Butter (well packed) i\\n2 teacups I\\ni pints Powdered .Sugar i\\n2 coffeecups (level) i\\n234^ teacups I\\n1 pint Granulated Sugar (heaped) 14 ounces\\ni}4 coffeecups (level) i pound\\n2 teacups I\\n1 pint Best Brown Sugar 13 ounces\\niX coflFeecups Best Brown Sugar (level i pound\\n2 X teacups I\\n2 tablespoons (well rounded) Powdered Sugar or Flour i ounce\\n1 Soft Butter i\\n3 Sweet Chocolate, grated i\\n2 teaspoons (heaping) Flour, .Sugar or Meal eqaial i heaping tablespoon\\nLIQUIDS\\nI pint contains 16 fluid ounces (4 gills)\\n1 teacupful equals 8 fluid ounces (2 gills)\\n4 teaspoonfuls equal i tablespoonful\\n2 teaspoonfuls equal i dessertspoonful\\n4 teacupfuls equal i quart\\nA common sized tumbler holds about one-half pint", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0064.jp2"}, "65": {"fulltext": "", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0065.jp2"}, "66": {"fulltext": "", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0066.jp2"}, "67": {"fulltext": "1849 LARGEST FIRE INSURANCE CO. QQQ\\nChartered by the State of Massachusetts\\nIncorporated 1849 charter perpetual\\nSpringfield\\nFire and Marine\\nInsurance Co.\\nOF SPRINGFIELD, MASS.\\nAnnual Statement, January 1st, 1900\\nCASH CAPITAL 1,500,000 DOLLARS\\nASSETS\\nCash on hand, in Banks and Cash Items 135,541 49\\nCash in hands of Agents and in course of Trans-\\nmission 362,994 63\\nRents and Accrued Interest 48,142 94\\nReal Estate Unincumbered 126,400 00\\nLoans on Bond and Mortgage (first lien) 647,800 00\\nLoans on Collateral Security 39, 525 00\\nBank Stocks Market Value 589,155 00\\nRailroad Stocks 2,391,630 00\\nRailroad Bonds 379. 500 00\\nUnited States Bonds 93,750 00\\nMiscellaneous Bonds 92,500 00\\nTotal Assets $4,906,939 06\\nLIABILITIES\\nCapital Stock $1,500,000 00\\nReserve for Re-insurance 1,476,584 27\\nReserve for all unsettled Claims 245,262 45\\nNet Surplus 1,685,092 34\\nLosses paid since organization 26,316,489 49\\nA. W. DAMON, Presideut. CHAS. E. GALACAR, Vice-Pres. F. H. WILLIAMS, Tues\\nSANFORD J. HALL, Secretary. W. J. MACKAY, Asst. Sec y.\\nPacific Coast Department, San Francisco, Cal.\\nGEO. D. DORNIN, Manager GEO. W. DORNIN, Asst. Manager", "height": "3055", "width": "1912", "jp2-path": "choicerecipes00sanf_0067.jp2"}, "68": {"fulltext": "", "height": "3233", "width": "2094", "jp2-path": "choicerecipes00sanf_0068.jp2"}}