PANCAKES, WAFFLES, FRITTERS

Banana Fritters.

Cut nice bananas in half, roll in eg£ and bread crumbs, fry in hot fat. Serve with hot liquid sauce.

Eggs on Toast.

Take 3 or 4 boiled eggs and remove the yolks from the whites ; make a cream dressing of 1 pint of milk, thick- ened with flour, adding a little piece of butter ; cut up the whites of eggs into small pieces and stir into dressing; lay several pieces of toast dipped in warm milk on a platter and pour the dressing over them ; when this is done crumble the yolks of eggs and sprinkle over the whole. A very nice dish for tea.

Griddle Cakes.

Sift together J cup graham and i cup wheat flour, 2 tablespoons baking powder, | teaspoon salt, 1| table- spoon baking powder, ^ teaspoon salt, 1^ tablespoon sugar, 1 egg, beaten light, lj cup sweet milk, and 1 table- spoon melted butter. Fry on hot griddle and serve with maple syrup.

Flannel Cakes.

One teaspoon butter, 1 pint flour, 1 salt spoon salt, 2 eggs, well beaten, 2 cups sweet milk, 2 teaspoons baking powder ; rub butter into the flour, and add the salt, beat the yolks of the eggs light, then add the milk to them, and when well mixed, stir milk into the flour until per- fectly smooth, beat the whites, add them, and lastly, the baking powder, and bake on a hot griddle.

Bread Griddle Cakes.

One cup dry bread crumbs, 2 cups flour. 2 teaspoons baking powder. 1 teaspoon salt, 2 eggi, milk enough to thin the batter.

"The chief pleasure in eating clues not consist in costly seasoning or exquisite spices, but in yourself."

Prepared Mustard.

Mix | cup mustard, rubbed smooth with cold water, 1 tablespoon sugar, 1 tablespoon salt, piece of butter about the size of a hickory nut. Boil until it thickens, stirring constantly. Remove from the fire and thin with vinegar. This will make about a pint. Will keep for a long time in a cool place, and improves with age.

Pepper Hash.

One dozen green peppers, 1 dozen red peppers, 1 dozen medium sized onions, 1 cup brown sugar, 1 tablespoon celery seed, I cup salt. Remove the seeds from peppers and pour boiling water over them. Let stand until cool, then chop peppers and onions, add sugar, salt and seed. Pour vinegar over them (not enough to cover them) and let come to a boil. Seal while hot.

Pepper Sauce.

Three large, big round cabbage heads, 10 green peppers, 18 red peppers, | pound mustard seed, 1 ounce celery seed, i pound ground mustard, 2 pounds brown sugar, 1 tablespoon ground cloves, 5 quarts good vinegar. Chop cabbage and peppers very fine ; add 3 handfuls salt to the cabbage and drain over night. Boil the vinegar with the spices and sugar 10 minutes, and pour the boiling mixture over the cabbage, etc. Next day pour off the liquor and boil again and pour over for 3 mornings and it is ready for use.

PICKLES. Horseradish.

One cup freshly grated horseradish, 1 teaspoon salt, $ teaspoon pepper, 1 teaspoon made mustard, 1 teaspoon sugar, 2 tablespoons vinegar. Mix well together, then add 1 cup cream, whipped stiff.

East India Chutney.

Take £0 each of good sized sweet and sour apples — the sweetest and toughest, the sourest and tenderest — quar- ter and core the sweet ones, but do not pare them; pare, quarter and core the sour ones ; cook all with 3 pints vine- gar, 4 full cups sugar, add 2 pounds raisins. The sour apples should be soft and broken, the sweet ones clean and in shape. When cold add a full coffee cup of ginger and mustard, mixed in equal parts, 1 teaspoon pepper, scant \ cup salt, a bowl of chopped onions (raw) and 2 large chopped peppers without the seeds.

Cucumber Pickles.

One peck cucumbers, 1 dozen onions, chopped very fine,

1 handful salt. Mix and put in a sieve and let drain over night. Season with ground black pepper and celery seed. Cover with cold vinegar.

Cucumber and Celery Pickle.

One-half peck green cucumbers, pare, take out seeds, chop and let stand over night with -J- cup salt. In the morning drain and mix with an equal quantity cf celery, cut into small pieces. Add to this 2 cups chopped onions, 3 or 4 green peppers and 1 or 2 red ones, chopped, | cup yellow mustard seed, 2 cups sugar, 2 teaspoons cinnamon,

2 teaspoons cloves. Cover with vinegar and let come to a good boil. This will keep in a stone jar all winter, and is much more delicate and fine in flavor than green toma- to pickles.

Chili Sauce.

Thirty-six ripe tomatoes, 12 onions, 6 green peppers, 2 cups sugar, 4i cups vinegar, 4 teaspoons salt ; 2 of cin- namon and allspice, 1 of cloves. Peel tomatoes and cook with onions and peppers until tender. Add other ingredi- ents and cook.

Chopped Pickle.

Two cabbages, fi cucumbers, 6 large onions. 1 quart green tomatoes (when chopped), 6 stalks of celery, 2 ounces white mustard seed, 2 ounces black mustard seed, f cup of grated horseradish, 1 tablespoon of ground mus- tard, 1^ pound of brown sugar, ^ cup of salt, 3 green peppers. Chop cabbage, cucumbers and onions, and let stand over night in vinegar enough to cover, slice to- matoes and sprinkle with salt ; let stand over night. Pour off vinegar, and when all ingredients are in, put more vinegar over, enough to cover.

Cucumber Relish.

To 4 dozen large cucumbers add 1 dozen green peppers, 2 ounces each of white and black mustard seed, 3 dozen white onions, -| dozen red peppers and 1 ounce of celery seed. Chop fine ; sprinkle with salt, and let it stand over night. In the morning drain well and boil 3 quarts of vinegar, 1 pound of brown sugar and the spices together. Pour over the cucumbers and put in air-tight jarSc

Cucumber Pickles.

Soak cucumbers in good brine for 2 days, then wash off in cold water. Fill glass jars. For every 2 quarts put in several pieces of horseradish, 1 tablespoon whole pepper, 1 tablespoon whole allspice, 1 teacup light brown sugar, and cover with good, cold vinegar. If desired, 6 small onions and 1 stalk of celery may be added.

Cold Catsup.

One peck ripe tomatoes, peeled, chopped fine and drain- ed, 1 pint of grated horseradish, 1 pint of celery, chop- ped fine, 1 cup of chopped onions, 2 tablespoons of chopped red peppers, 3 tablespoons of sugar, 4 table- spoons of salt, 1 tablespoon of ground cinnamon, 1 tea- spoon each of ground cloves and mace, 1 quart of good cider vinegar. Mix thoroughly and pack in a stone jar. It will be ready for use in a few days. Keep in a cool place and it will keep all winter. This will make 1 gallon.

Chili Sauce.

One peck ripe tomatoes (chopped), 4 green peppers, 8 onions, 1 quart vinegar, 2 teaspoons cinnamon, J teacup salt (small), ^ teacup sugar. Boil 2 hours and bottle hot.

Sweet Pickles — Good.

Eight pounds of fruit, 4 pounds of best brown sugar, 1 quart of vinegar, and 1 cup of mixed whole spices, stick cinnamon, allspice and cloves; less of the latter than of the former. Tie the spices in a bag. and boil with vine- gar and sugar. Skim well, then add the fruit. Cook 10 minutes, or till scalded and tender. Skim out the fruit and put into stone jars. Boil the syrup 5 minutes longer, and pour over the fruit. The next day pour off the syrup and boil down again, and do this for 3 mornings. Keep the bag of spices in the syrup.

Watermelon Pickles.

Take 1 gallon watermelon rind, 2 teaspoons salt, cover with water and boil till tender ; take out and press each piece in a coarse towel. Cook 1 quart vinegar and 3 pints of sugar with spice to taste, cover the rinds and boil a little 3 successive mornings.

PICKLES. Quince and Sweet Apple Pickle.

Take twice the quantity of sweet apple that you have quince, weigh all when first pared ; steam the quince until thoroughly done, take as many pounds of sugar as you have fruit, add 1 pint of water for every 3 pounds of sugar. Have the syrup boiling and put the quinces in, let them cook slowly until a bright red color, then skim out and put in i the apples and cook until done, and then cook the rest in like manner. Place alternately in a jar a layer of quince and apple and cover with the syrup.

Piccalilli.

One peck tomatoes, sliced, 1 teacup salt, let stand over night. In the morning, drain off liquor, and add 2 quarts vinegar, H oz. cloves, 2^ pounds B sugar, 12 onions, handful mixed spices tied in cloth. Boil until well cooked.

Piccalilly.

One peck green tomatoes, 1 cup salt, 4 red peppers, -1 green peppers, 4 onions, 1 cup sugar, 1 stalk grated horse- radish, 1 tablespoon each of different spices. Chop toma- toes fine, sprinkle the salt over and let stand over night. Drain off the water, chop onions and peppers fine, mix well with the other ingredients. Put in a kettle, cover with vinegar, boil slowly till well cooked.

Mixed Pickles.

Scald in salt water until tender, cauliflower heads, small onions, cucumbers cut in dice, tomatoes, string beans and nasturtium seeds, if desired, then drain until dry, and pack in bottles. Pour over a dressing made of 1 pint vinegar, 1 tablespoon sugar, ^ teaspoon salt, 3 tablespoons mustard. Seal while hot.

Mustard Pickles.

Take 1 quart each of white onions, cauliflower (chop- ped), green tomatoes and cucumbers, 2 quarts vinegar, 2 green peppers, chopped fine, f good sized cup flour, 1-A cup sugar, 5 tablespoons mustard, 1 teaspoon each of celery and mustard seed and tumeric powder. Put the onions, tomatoes and cucumbers in a weak brine over night. In the morning scald in the brine. Scald the cauliflower separately.

Pickled Cauliflower.

Cut up 2 cauliflowers, 1 pint small onions, .'? medium peppers ; dissolve | pint of salt in water enough to cover all. Let stand over night. Drain next morning. Heat 2 quarts best vinegar with 4 tablespoons ground mustard and | pint sugar until it boils ; add vegetables and boil for 15 minutes.

Small Cucumber Pickles.

Wash cucumbers well and put in weak brine for 3 days. Remove, wash, drain, scald in good cider vinegar spiced to suit; add small piece of alum. Pack in a jar. Boil vinegar and sweeten. Pour over pickles and seal air-tigdit.

'A little peach in the orchard grew, A little peach of an emerald hue." (Listen to our tale of woe.)

Currants and Oranges.

Three quarts currants, I large oranges (chopped), 2 pounds raisins (stoned), its weight in sugar; cook all 20 minutes.

Pickled Peaches or Crab Apples.

Take 3^ pounds brewn sugar. " pounds fruit, j- pound stick cinnamon, ] pound cloves, 1 quart cider vinegar, boil sugar and vinegar to a syrup; have ready your pre- pared fruit, drop in syrup, cook until tender, take out carefully, put in jars. Boil syrup down till thick, then pour over pickles and cover very firm.

Spiced Currants.

Five pounds currants, :1 pounds sugar, 1 pint vinegar,

1 tablespoon cloves, 1 tablespoon cinnamon, 1 tablespoon allspice, J tablespoon salt. Boil together until thick. Can use gooseberries or cherries the same.

Cranberry Jelly.

Wash and pick over the fruit and boil till soft in enough water to cover it. Strain through a sieve and weigh equal quantities of the pulp and sugar. Boil gently 15 or 20 minutes ; stir occasionally, that it may not burn.

Blackberry Jam.

Two quarts blackberries. 1 quart of fine cooked apples,

2 quarts of sugar. Jam all together. Cook \ an hour, or until thick.

Peach Butter.

Cook peaches to a pulp, to 1 bowl peaches take | bowl sugar. Cook 15 minutes.

Quince and Cranberry Jelly.

Cut up 6 quinces and cook with 2 quarts of cranberries, strain, then to 1 pint of juice use 1 pound of sugar; cook as for jelly.

Nut Marmalade.

Four pounds rhubarb, 6 pounds white sugar. 1 pound almonds, 4 lemons. Chop almonds and lemons fine and put all together. Do not peel rhubarb or lemons or blanch almonds. Add 1 cup water and boil 1] hour. Put in jelly glasses and cover with paraffin.

Plum Butter.

• Two quarts plum pulp. 1 quart apple pulp, U quart sugar, add cinnamon to taste and cook until as thick as desired.

Cranberry Jelly.

One quart cranberries, J pint boiling water, 1 pound sugar; boil cranberries 10 minutes, strain, add sugar and cook 5 minutes.

Dandy Jam.

Two pints rhubarb, 1 pint red raspberries, ->\ cups sugar. Boil 20 minutes.

Fruit Cheese.

Stone a pound of dates, add to them a pound of raisins, a pound of figs, a quarter of a pound of blanched almonds, a half a pound of pecans and a half pound of Brazil nuts. Put the mixture through a meat chopper, and pack into tumblers. Keep in a cool place.

Apple Butter

Take good, tart apples and cook them down until they are real thick, stirring them constantly. Add \ as much sugar as you have apples. Let cook \ hour, stirring briskly to keep from burning. Remove from stove and while hot add cinnamon, allspice and cloves to Suit taste.

Orange Marmalade.

Cover 12 orange:., 3 lemons, sliced very thin, with 5 pints water and let stand 2d hours. Then cook 1 hour, add 8 pounds sugar, cook another hour, pour in glasses. Stir often after the sugar is added.

Ginger Pears.

Eight pounds pears, 8 pounds sugar, 1 pound crystal- lized ginger, juice of 2 lemons. Pare and quarter (do not remove core or seed) the fruit, put in cold water, cook un- til tender. Pour off water, core them, cut in small pieces (do not chop them), a«dd sugar, ginger and lemon juice. Cook slowly 2 hours. Put in small jars and seal.

Spiced Rhubarb.

Wash and cut 2^ pounds rhubarb in small pieces; add 1 cup vinegar, 2 pounds of sugar, and 1 tablespoon each of cinnamon and cloves. Put in a preserving kettle and boil steadily for 4 hour. Put in jelly glasses, covering tops with paraffin.

Heavenly Hash.

Five pounds chopped apples, without peeling. 5 pounds sugar, 1 pound raisins, seeded and chopped, 4 oranges, chop the peelings and squeeze juice over sugar. Cook all together slowly until clear.

.bruit Sausage.

Grind in food chopper one pound of figs and one-hall pound of dates, -J pound seedless raisins. Add one cup- ful of English walnuts chopped. Knead on hoard. Shape the thickness of a sausage, wrap in oiled paper, and tie.

Pumpkin Marmalade.

Seven pounds pumpkin, cut in small piece.-. 5 pounds white sugar, juice of 3 lemon.-. Mix all together and let stand over night. In the morning cook until proper con- sistency.

Tomato and Apple Butter.

Pare 1 peck of ripe tomatoes, 1 peck ripe apples, cook each separately and run through a sieve. To every howl of tomato add 3 teaspoons cinnamon, stir thoroughly, and cook same as apple butter.

Plum Conserve.

To G pounds blue plums, halve and quartered, after the pits are removed, add 4 pounds granulated sugar. 2 pounds seeded raisins, chopped hue, \ pound English wal- nuts, chopped fine, the parboiled skin of 4 oranges and the juice of one. Chop the orange skin after boiling. Boil 20 minutes and then seal.

Prune Jelly.

Stew one pound of prunes tender, add one-half cupful sugar, and cook ten minutes. Drain oft" the syrup, stone pmnes, and pass them through sieve. Return syrup to fire and boil up once. Stir into it 2 tablespoons of gelatin dissolved in a little cold water; add prunes and the juice of a lemon. Stir up well, pour into a mold to congeal. Serve with whipped cream.

FRUIT. Golden Marmalade.

Seven pounds pumpkin. 5 pounds sugar. 5 cents' worth ginger root, ;}- lemons. Cut fruit and lemons the same as for orange marmalade. Let stand over night. in the morning cook until clear and the proper con- sistency.

Boiled Apples.

Make a thin syrup with 1 cup of sugar, % cup of water. Have ready 6 apples, cored, but not peeled. Put into syrup and boil until soft.

FROZEN DAINTIES

"Such dainties to men. their health it might hurt. It's like sending them ruffles when wanting a shirt."

Ice Cream.

Two quarts cream, 1 quart milk, whites 3 eggs, 2 tea- spoons flavoring. Mix cream, milk and sugar, add flavor- ing and place in freezer can. Beat the whites of eggs to a stiff froth and add just before freezing. Will make 1 gallon.

Ice Cream (Cooked).

Mix 1| quart milk, H quart cream, 3 eggs, h cup flour, 2 cups sugar, f tablespoon each lemon and vanilla. Heat the milk in a double boiler, and when nearly boiling add the beaten yolks, the sugar and flour. Let stand until cold. When ready to freeze add the cream, beaten whites of eggs and flavoring.

Ice Cream.

One quart sweet cream, 1^ quart new milk, whites of 4 eggs, beaten stiff, yolks of 2, l| cup sugar flavor to taste. Makes a gallon.

Bavarian Cream.

One quart of strawberries, 1 cup of sugar. Put the sugar in a dish and mash the strawberries through a sieve over it, add to this I cup of water and stir until dis- solved. Put the strawberries and sugar in a pan sur- rounded by ice. Soak 1 ounce of gelatine in a little cold water for ^ hour, as soon as dissolved mix it with the strawberries and sugar and stir until it begins to stiffen, then add 1 pint whipped cream and stir until the spoon leaves its mark, then turn into pan or mold and put into ice box. When wanted to turn out put warm cloth around the dish.