EMMA HENDEL SPANG

JELLIES, BUTTERS AND CONSERVES 189

Plum Conserve — Four pounds of plums, 4 oranges, juice and rind chopped, 1 pound English walnuts, 3 pounds of sugar. Boil until thick. Makes 14 glasses.

Tutti Frutti, or Brandied Fruit — To 1 cup of brandy- allow 1 cup of sugar and 1 cup of fruit, light colored fruit only, like pineapple cut into small pieces, pitted cherries, white grapes, oranges and sliced bananas and lemons. Use a stone jar in which the brandy and fruit are allowed to remain cool and undisturbed, except for an occasional stirring with a silver spoon.

Bar le Due — Eight quarts of currants, almost equal weight of sugar, 1 pint of strained honey. Stem and wash the currants, place in shallow granite pans. Cover with the sugar and let stand over night. Put over a slow fire and when it comes to a boil add the honey and boil slowly for 20 minutes. Do not stir any more than necessary. Place in small glasses and cover the same as jelly. ABIGAIL W. LIVINGOOD.

Leonora's Caramels — One cup of sweet cream, 1 cup of molasses, 1 lump of butter size of an egg, 1}^ cups of sugar, lyz cup of Baker's chocolate last, 1 teaspoonful vanilla. Boil all together until it hardens in cold water. Pour into buttered pans and when nearly cold mark into squares.

Chocolate Caramels — One-half cake Walter Baker's chocolate, 3 cups granulated sugar, 1 cup milk, 1 cup molasses, 1 cup butter and 1 teaspoonful vanilla.

MARGARET C. KLINE.

190 CLUB HOUSE COOK BOOK

" Drink, pretty creature, drink.

-Wordsworth.

Fruit Punch — One cup of water, 1 cup of sug-ar, boil for 10 minutes, add 1 cup of strong tea, 2 cups of strawberry syrup, juice of 5 lemons, juice of 5 oranges, 2 cups of shredded pineapple. Let it stand >^ hour. Add ice water to make ly^ gallons ; add 1 cup of marischino cherries, 1 quart of apollinaris water and some grape juice. MARGARET HODGES.

Fruit Punch No. 2 — One cup of orange juice, >^ cup of lemon juice, shredded pineapple ^ cup, 2 cups of sugar, 1 quart of cold water. Boil water, sugar and pineapple 20 minutes, add fruit juice, strain and dilute with water. Add 1 bottle ginger ale. MRS. MARGARET HODGES.

Fruit Punch (Delicious) — One dozen lemons, 1 can sliced pineapple, 5 pounds of sugar, ^ pound candied cherries, 2 quarts of water, 1 dozen oranges, 1 cut grated pineapple. Strain the juice of the lemons and canned pineapple into a bowl, add juice of sliced pineapple, sugar and water. Peel the oranges and cut them into thin slices, add the sliced oranges, sliced pineapple and cherries to the prepared juice. Serve with ice.

Claret Cup — In Europe a claret cup is a very favorite drink, both for summer and for small dances in winter, and is not difficult to prepare. One-half a bottle of claret, 2 ounces of sugar, 2 bottles ginger beer, 2 lemons, 4 sprigs of mint or • 4 slices of cucumber. Put the claret into a pitcher, together with the strained juice of 1 lemon and the sugar and the other lemon cut in slices. Stir until the sugar is entirely dissolved, then pour in the ginger beer and stir again. Wash the mint and add before serving. If mint cannot be had the cucumber will do, but it is the mint that gives a specially delicious flavor.

Grape Juice — To 15 pounds of grapes add 1 quart of water, drain through bag; ^ pound of sugar to 3 pints of juice. Let it come to boiling point. Bottle while hot.

MRS. WM. DECHANT.

Perfect Lemonade — Six large lemons, 2 quarts of boiling water, 4 ounces of powdered sugar. Grate the rinds of the lemons and strain the juice. Put both in a large jar or pitcher, together with the sugar. Pour on the boiling water, stir for about 2 minutes, and then cover tightly. When cold, strain and put on ice to chill thoroughly before serving. Be sure the water is boiling, not merely hot.

Lemon or Orangeade — Use 6 ripe, juicy oranges, or lemons, Yz pint of water, J^ pound sugar; 1 quart boiling water. Boil the sugar with y^ pint of water until the syrup is thick. Put the thinly cut lemons or oranges into a pitcher and pour the boiling syrup over. Cover until cold. Stir in the juice and the quart of boiling water. Cover tightly and leave again until cold, then strain and chill until used.

A very refreshing drink that contains a good deal of nourishment is made from raisins and rice. It is excellent for children : Three-fourth pound of rice, 2 quarts of water, ^ pounds raisins. Cut the raisins up and put them in a sauce pan with both the rice and water. Stir occasionally, until the water boils, then draw to one side and keep simmering for Yi hour. Strain while hot and leave to get cold. Then set on ice until ready to serve.

CLUB HOUSE COOK BOOK

Spiced Fruits and Catsups

" Variety is the spice of life."

Spiced Damson Plums — Seven pounds of fruit and 5 pounds of sugar, 1 pint of vinegar, 1 tablespoon of cloves, 1 of cinnamon, y^ tablespoon mace. Add more spices if you like. Tie them in small bags and boil with vinegar and sugar. Then pour this over the plums. Cover tight. When this cools, pour it off, boil and pour it over again. Do this every- day for 7 or 8 days. It does not hurt to stand. At the end of 8 days, give plums and syrup together a good heating and jar them. MRS. T. T. lAEGER.

Brandy Peaches — One good pound of fruit, ^ pound of sugar, 1 small teacup of brandy. Take the sugar put in saucepan with a little water and let it come to a boil. Then put the peaches in and do until soft enough. Remove the peaches and allow the syrup to boil until thick, pour brandy into the syrup and allow it to boil up once. After packing the peaches in jars pour over the syrup. Use good brandy.

ANNIE I. SNYDER.

Catsup — One peck of tomatoes, 3 green peppers, a few onions, boil and strain through a sieve, a teaspoonful of cloves and allspice. When nearly done or rather thick, put in 1 pint of vinegar and 1 cup of sugar, black pepper and a little cayenne. KATE STEVENS.

Tomato Catsup — Wash tomatoes, peel and cut (not in very small pieces). Then cook until quite soft and strain through fine seive. Measure the juice. Then cook that until it begins to thicken, 1 pint of vinegar to a gallon of the juice before it is cooked. Any spices may be added \yhich you prefer, salt, pepper, ground cloves, mace and allspice— equal quantities. Only a small quantity of cayenne, an onion cut fine. Keep the vinegar and spices out until an hour before the catsup is done. MRS. OSCAR STAEGER.

SPICED FRUITS AND CATSUPS 193

Spiced Cherries — Seven pounds of cherries, 4 pounds of sugar, 1 pint of vinegar, 1 tablespoon of whole mace and 1 of cinnamon. Boil all together until it is quite thick.

MRS. WM. STRICKLAND, SR.

Vinegar Peaches — Three pounds of sugar, 1 pint of vinegar, 8 quarts of peaches. Pare peaches and put in water to keep from coloring. Put on the stove and do until soft in water. Take sugar and vinegar and allow it to boil. After putting peaches in jars, pour syrup over them.

HATTIE McCAULEY.

Sweet Pickles — One and one-half dozen pared cucumbers, cut in small pieces, ^ peck of white onions cut fine, put on Yz pint of salt, let it stand over night in press, then drain well. Add Yz peck of tomatoes cut fine, 1>4 pounds of brown sugar, 34 ounce of celery seed, 1 quart or pint of good vinegar. Cook all together and seal. MAMIE lAEGER KENDIG.

Brandied Peaches — Four pounds of fruit, 4 pounds sugar, 1 pint of brandy. Make a syrup of sugar and enough water to dissolve it. Let this come to a boil; put in fruit and let iDoil 5 minutes. Then remove fruit and let syrup boil 15 minutes or until it thickens. Add brandy and take at once from fire. Pour hot syrup over fruit and seal. If after the fruit is taken from the fire a reddish liquid comes from it, drain this off before adding the syrup.

ANNIE K. EBUR.

CLUB HOUSE COOK BOOK

Invalid's Tray

Remember the sick, and visit them.

Gruel — One cup liquid, 1 tablespoon flour or meal, 1-6- teaspoonful salt, 3 tablespoonfuls powdered crackers will be needed for 1 cup of liquid.

Gluten Mush — Three cups boiling water, 1 cup of cold water, 1 teaspoonful salt, 2-3 cup gluten flour. Add the cold water gradually to the flour, then pour through a strainer into the boiling salted water ; cook 30 minutes, stirring frequently ; strain.

Boiled Oats or Wheat — Three cups boiling water, 1 tea- spoonful salt, 1 cup of meal. Boil 10 minutes stirring con stantly and cook over boiling water at least 1^^ hours longer^ a better flavor is developed by longer cooking.

Irish Oatmeal — Four cups boiling water, 1 teaspoonful salt, 1 cup meal. Boil 10 minutes, stirring constantly, and then 8 hours over boiling water.

Corn Meal Mush — Four cups boiling water, 1 teaspoonful salt, 1 cup corn meal. Boil 10 minutes, stirring constantly, and 3 hours or longer over boiling water.

Steamed Rice — Two cups of boiling water, 1 teaspoonful salt, 1 cup of rice. Rice must be carefully picked over and washed thoroughly. Put rice water and salt into a bowl, place it in a steamer over rapidly boiling water. Cook until the rice is soft from ^ to 1 hour.

Coffee Jelly — One-fourth package gelatine, % cup cold water, 2J^ cups coffee, ^ cup sugar. Soak the gelatine in the cold water, add the boiling coffee and sugar; strain.

INVALID'S TRAY 195

Lemon Jelly — One-fourth package gelatine, 2 cups boiling water, ^ cup cold water, 2 cups boiling water, 1 cup sugar, Yi cup lemon juice. Soak the gelatine in the cold water, add the boiling water, sugar, and juice; strain.

Wine Jelly — One-fourth package gelatine, ^ cup cold water, 1^^ cups boiling water, 1 cup sugar, 2 tablespoonfuls lemon juice, ^ cup wine. Prepare as the other jellies; when slightly cool add the wine. Strain ^ box of Nelson's gela- tine, equals 1 box of Cox's gelatine, 1 tablespoon granulated Gelatine, ^ box of Nelson's gelatine. The gelatine used in these recipes is Nelson's.

Milk Wine Whey — One cup milk, ^ cup sherry wine, 2 teaspoons of sugar. Pour the wine into the hot milk and cook about 5 minutes or until the curd separates from the whey. Strain and sweeten. Serve hot or cold.

Kumiss — One quart skim milk, 1-5 cake of yeast, 2 table- spoons sugar. Heat the milk. Dissolve the yeast in a little water and mix it with the sugar and luke warm milk. Put the mixture into strong bottles, cork them tightly and tie down the corks with stout twine. Shake the bottles thor- oughly, and place in the refrigerator to allow the mixture to ferment slowly. After three days lay the bottles on their sides ; turn them occasionally. Five days are required to per- fect the fermentation. Then the kumiss is at its best.

Preparation of Lime Water — Put a piece of unslaked lime the size of a walnut, into an earthen vessel. Cover it with 2 quarts of water, stirring it thoroughly ; allow it to settle, then pour off the water; add 2 quarts filtered water,, stir and when it settles pour the clear solution into a bottle. More water may be added.

Clam and Oyster Juice — Cut the clams or oysters into several pieces, and heat a few minutes in their own juice. Strain through muslin. Serve while hot. Great care must be taken in straining that sand does not pass through the muslin. These juices should be diluted and they can be frozen.

196 CLUB HOUSE COOK ROOK

Beef Broth — One pound lean beef, 1 pint cold water. Chop the meat very fine and soak it in the cold water 1 hour or longer. Put it into a saucepan surrounded by luke warm water, and cook until it has become a reddish brown, stirring all the time. Remove from fire, strain, and season.

Beef Juice — Take a slice of the round of beef and heat it a few seconds over a clear fire to start the juices. Cut the meat into small pieces and press out the juice, using a lemon squeezer or meat press. Season with salt, and serve in a colored wine glass.

Clam Broth — Six large clams (in shell), 1 cup of water. Wash the clams thoroughly with a brush and place them, with the water, in a kettle over the fire. As soon as the shells open the broth is done. Strain through muslin and serve.

Squab in Paper — Singe, remove the pin feathers, head, feet, tips of wings and crop, split through the back ; clean and wipe inside and out with a damp cloth. Fold in a buttered paper, place in a pan and bake in a hot oven from 25 to 40 minutes. It should be turned frequently while cooking. It may be broiled over the coals in 15 minutes. A chop may be folded in buttered paper and broiled 10 minutes.

Raw Sandwiches — Scrape the beef very fine. Season with salt and pepper if allowed. Spread this mixture on slices of bread. Put the slices together and cut into small squares ; these may be toasted. The meat may be chopped very fine, seasoned, made into small cakes and broiled.

Broiled Oysters in the Shell — Scrub the shells. Place on a broiler and cook over the coals. When they are open, re- move the upper shell, season with salt and lemon juice then serve on the shells. The round side of the shell should be next the fire, to hold the juice.

Sweetbreads — Put in cold water 10 minutes. Parboil 15 minutes in boiling salted water, then plunged in cold water. The sweetbreads may be served with a cream or white sauce or broiled.

FIRST AID FROM THE COOK BOOK

First Aid from the Cook Book

Will the old-fashioned cook book pass out completely? They are making them card-index fashion now, and the old pantry-drawer full of a tattered heap of these cyclopedias of good eating is giving way to a ready-reference file, tucked away in a corner of the Hoosier cabinet. We shall miss the spattered, dog-eared pages, held together precariously by a binding that has felt too often the cook's heavy and impatient hand. It is comforting, therefore, to learn of a new use for cook books that has recently been discovered. No card-index, however efficient, will ever take their place here. The Indian- apolis Star is our informant :

A story is told in an exchange of a man who had passed the crisis of a long illness, but could not be aroused to take an interest in life. Even the welfare of his family did not appeal to him as an incentive to make the effort for recovery. He lay passively on his pillow day after day indifferent to all the world's concerns and in danger of drifting back over the border, when some inspired person put a cook book into his hands.

He flipped its pages carelessly and with an expression of distaste; then his eye caught something familiar; he looked again, asked to be raised on his pillow, and was presently absorbed in the perusal of the manual. Next he began to select dishes described therein that he wished to have prepared for him as soon as he should be able to eat them, and from that hour he began to improve. Life seemed worth living again. In short, the dreams of stuffed tenderloin, boiled onions, hot waffles with sirup, hot doughnuts, and the like gave him the needed incentive.

198 CLUB HOUSE COOK BOOK

This is an interesting demonstration of the charms of the cook book and may have the eflfect of giving it a new value in the library. Nor need its use be confined to sick people. When love-stories and detective mysteries pall on rainy even- ings, when " solid " reading does not invite and poetry is a drug, the book of cookery-recipes may have its place. Visions of the delicious cakes that mother used to make will come again and menus to be ordered in the future will bring peace- ful thoughts. The cook book has unguessed possibilities of entertainment and should take its place in the same class with the seedsman's gorgeous catalogue.

A WORD ABOUT WASHING DISHRS 199

A Word About Washing Dishes

If you have gone into some kitchens as I have, and seen how some cooks w^ash dishes, you would understand and know, it is not amiss in our Cook Book, this word about washing dishes.

Begin by sorting out all the dirty things. Empty the •dregs from the cups and saucers ; put the cups in one place and the saucers in a pile by themselves. Put all the silver in one heap and the knives in another, scrape all bits from the plates — if they are greasy, wipe them with bits of crumpled paper. When doing dinner things stack the plates (having removed all pieces and grease) in piles according to size. Don't mix meat and pudding and bread plates together.

Empty all vegetable tureens and sauce boats, keep odd saucers and plates to put the left overs on. Remains of puddings, pies and so on should be taken out of the dish. Use hot water. Half a bowl of really hot water will be more effective than two bowlfuls of luke warm.

WHY WE NEED COOK BOOKS

" My husband mentioned creamed oysters," said the bride. ■" I wonder how they are prepared."

" Sort of a sundae eflfect, I imagine," ventured her girl friend. " Creamed oysters are served with ice-cream, no doubt."

RECIPES FROM MY FRIENDS

BOSTON PUBLIC LIBRARY

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