THE UNIVERSAL COOK-BOOK

stand over night. In the morning cook until tender, then pres through a colander ; add three-quarters of a cup of granulated sugar, stir until it is dissolved. Beat the whites of four eggs to a stiff, dry froth, add them carefully to the prunes and bake twenty minutes in a quick oven. Serve at once with cream.

Cocoanut Pudding.

(Mrs. C. W. F.)

Three slices of bread soaked in 1 pint of milk. Take 3 eggs — separate yolks from white. Beat the yolks well into the bread, using 1 egg at a time, adding 1 ounce of butter. Take half a pound of desiccated cocoanut, and mix with the bread, adding another pint of milk, sweetening to taste. Beat the whites of the eggs to a froth, and mix with the compound just before baking. Put in a moderately hot oven, and bake for one hour.

Cherry Roly Poly.

(Miss Worick.)

Make a light paste as for apple dumplings ; roll in oblong sheet and fill with cherries — sour if possible. Sprinkle with sugar, roll closely, folding the end over carefully to preserve the syrup. Boil in a pudding bag one and one-half hours, and serve with hot sweet sauce.

Nesselrode Padding.

(Miss Helen L,. Johnson.)

(Editor Table Talk.)

[Copyrighted.]

One pint chestnuts, yolks 4 eggs, r pint cream, 1 tablespoonful vanilla, 1 cup syrup from preserved pineapple, 1 cup water, 2 ounces citron, 2 ounces candied cherries, 2 ounces pineapple, 2 ounces sultana raisins, 1 pound sugar.

Shell the chestnuts, remove the thin brown skins, and put

142 THE UNIVERSAL COOK-BOOK.

them in a saucepan with sufficient boiling water to cover. Sim- mer twenty minutes or until soft. Mash and press them through a colander. Cut the fruit in small pieces, put the sugar and water in a saucepan over the fire, stir until the syrup spins a thread, add to it the cup of pineapple syrup and pour over the fruit. Scald i cup of cream. Heat the yolks of the eggs very light, and add to the scalded cream on the fire and stir for 2 minutes. Add the chestnut pulp ; mix well, take from the fire, and press through a sieve. When cold flavor with vanilla and sherry and freeze. When nearly frozen, beat in the fruit and the remaining cup of cream beaten stiff and dry. Mix well with a spoon. Cover and finish freezing. Remove the dasher and pack.

Orange Pudding.

(Harrison Cook-Book.)

Four oranges, slice thin, lay in deep dish. Pour 1 cup sugar over them and let stand 1 hour. Cream; yz cup flour, % cup sugar, yolks 3 eggs, small piece butter, vanilla. Beat all together, add 1 pint boiling milk. Heat a few minutes and pour over oranges. Fiosting.— Beat the whites of 3 eggs and 2 tablespoonfuls sugar. Put this on the cream and brown in the oven. Pudding to be eaten cold.

Lemon Snow Pudding.

(Mrs. Jay F. Bancroft.)

Take the juice of 1 lemon, 1 cup sugar, 2 tablespoonfuls corn starch, stir into them 1 pint boiling water ; cook a few minutes, then pour it over the whites of three eggs. Stir all together, place in cups on the ice. Make a custard of 1 pint milk, the yolks of 3 eggs, 2 tablespoonfuls sugar, flavor with vanilla. When ready to serve turn the snow onto plates with the custard around it.

THE UNIVERSAL COOK-BOOK. 143

SAUCES. Hard Sauce.

(Miss Helen I,. Johnson.)

(Editor Table Talk.)

[Copyrighted.]

Beat % of butter to a cream, add gradually yi of a cup of pow- dered sugar, stirring constantly and beat until very light. Add the unbeaten whites of 2 eggs, 1 at a time, throughly amalgamat- ing one before adding the next. Add 1 teaspoonful of vanilla, stir until well mixed ; then add liquor if used, 1 tablespoonful of sherry or brandy. Mix well, mold, and put in the ice box to harden before using.

Spanish Sauce.

One-half cup of boiling water, 1 tablespoonful of corn starch, 2 tablespoonfuls . of vinegar, 1 tablespoonful of cottolene, 1 cup sugar or molasses, % nutmeg.

Cold Cream Sauce.

Beat together a cup of sugar and % a cup of butter ; add a cup of cream. Stir all to a thick, even liquid, flavor with lemon or vanilla, and place on ice until ready to serve.

Everyday Sauce.

A pint of boiling water, a heaping teacup of sugar, a table- spoonful of butter, pinch of salt, and a tablespoonful of corn starch dissolved in cold water. Boil l/z an hour. Season with nutmeg or flavor with a tablespoonful of current jelly liquefied in a tablespoonful of hot water.

Foaming Sauce.

Melt a teacup ful of sugar in a little water ; let it boil ; stir in a glass of wine d,nd whisk in the well-beaten whites of three eggs. Serve at once.

144 THE UNIVERSAL COOK-BOOK.

MEMORANDA.

THE UNIVERSAL COOK-BOOK. 145

MEMORANDA.

jSTJD^p gEtffllJ l^htipl

JOSEPH H. FISKE, Manager.

602 9TH STREET, UNDER

Masonic Temple

THE UNIVERSAL COOK-BOOK. 147

DESSERTS AND FANCY DISHES.

" To be good, be usejul. To le useful, be always making some thing good. ' '

Desserts were never more delicious, more easily prepared, or more to the taste of the epicure than they are to-day.

To many people, the dessert of desserts is figs ; one fig and a slice of caramel or pound cake ; the second choice is a brandy- fig with cream sponge cake ; cherries with walnut cake is an- other delicate finish for a nice dinner, and brandy cherries with angel cake will be found equally choice.

A saucerful of whipped cream made very sweet and decorated with an edging of big, ripe strawberries is good to eat and pretty to look at. The same cream moulded in a wine glass, turned out on a plate and encircled with tart cranberry jelly is a dainty dessert.

Shaddock Sherbert.

(Miss Helen L. Johnson.) (Editor Table Talk.) [Copyrighted.] Cut 6 shaddocks into halves. Remove the seeds, and with an

148 THE UNIVERSAL COOK-BOOK.

orange spoon, take out the pulp. Put 2x/i cups of sugar over the fire with 1 cup of water ; stir until the sugar is dissolved ; boil until the sirup spins a thread. Cover 2 tablespoon fuls of gelatine with % a cup of cold water and let stand for % hour. Dissolve over hot water. Add the hot sirup to the shaddock pulp with the gelatine. Let cool, press through a sieve and freeze.

Orange Sherbert.

(Mrs. M. C. Currier.)

Six juicy oranges. After pressing out the juice put water on pulp to get out remaining juice, if oranges are sweet add juice of 2 or 3 lemons, sweeten, and just before freezing, add 1 pint of good cream. Add water sufficient to make y2 gallon.

Tutti Frutti.

(Harriman Cook-Book.)

Sweeten and flavor 1 gallon rich cream ; when partly frozen, stir in 1 can pineapple, citron, raisins, figs, candies and freeze.

Spanish Cream.

(Mrs. James Campbell.)

One pint milk, y2 package of gelatine soaked y2 an hour in the milk, then put in a kettle and stir till all is dissolved and the milk reaches the boiling point. Beat the yolks of 3 eggs with 1 cup of sugar, and stir into the hot milk. Then remove from the fire and stir in the beaten whites of the eggs, flavor with vanilla. Beat well, then pour into a dish and set on the ice.

Apple Float.

(Mrs. Wm. Merrill.)

One pint sifted apple sauce, 1 quart rich milk or cream. Sweeten and flavor to taste. Add the whites of 2 eggs and freeze.

THE UNIVERSAL COOK-BOOK. 149

Peach Glace Meringue.

(Miss Helen L. Johnson.)

Editor Table Talk.)

[Copyrighted.]

Scald 1 cup of cream, add \% cups of sugar. Stir until the

sugar is dissolved and cook until the cream looks blue — about

five minutes. Take from the fire, add 1 cup of uncooked cream,

and, when cold, 1 teaspoonful of vanilla, and freeze. Peel 1

quart of peaches, cut in pieces and press through sieve. When

the cream is frozen, add the peaches ; turn the dasher rapidly

until they are well stirred in. Remove the dasher. Stir down

the ice cream ; cover and pack. Let stand two hours to ripen

before filling meringue shells.

Tapioca Cream.

(Mrs. Iv. P. Hosford.)

Two tablespoonfuls tapioca soaked over night. Heat 1 pint of milk to boiling. Stir in the tapioca and let it cook a few min- utes. Add the yolks of 2 eggs, salt, yz cup sugar, cook a little and when taken off the range stir in the whites beaten to a stiff froth. Flavor to taste.

Shredded Pineapples.

(Miss Elizabeth C. Hills.)

Select a ripe, juicy pineapple, remove every bit of the skin and all the " eyes." Then lay the fruit on a platter, hold it firmly with the left hand, and with a silver fork tear off the pineapple in small pieces, leaving the core whole. Put the shredded fruit in a serving dish, sprinkle generously with fine granulated sugar, cover, and let stand in the ice chest an hour, if possible, before serving. This method of preparing it draws out the juice and flavor better than slicing, and makes the fruit seem much more tender.

150 THE UNIVERSAL COOK-BOOK.

Charlotte Russe,

(Miss Hattie Barnes.) Soak % box gelatine in % cup cold water. Line a pint mold with lady fingers. Chill and whip i pint cream. Set bowl in ice water. Sift over the whipped cream % cup powdered sugar, add i teaspoonful vanilla. Dissolve gelatine in % cup boiling water. Strain it into the cream and beat rapidly. When nearly stiff pour into mold and set away to cool.

Ice Cream.

(Mrs. C. W. F.) For 4 quarts cream when frozen, 2 quarts milk, 1 quart cream, 1 pound pulverized sugar, l/2 box gelatine. Dissolve the gelatine into the warm milk, add sugar, lastly the cream, flavor to taste ; if vanilla is used, 3 teaspoonfuls are sufficient. Do not cook it, but freeze at once. Freeze sufficiently hard to be easily dipped with a spoon from the freezer to the packing can, for if it is frozen too hard, the cream becomes as butter. The ice and salt hi the packing tub, around the can will complete the work. Fruit of any kind may be added.

Pistachio Ice Cream.

(Mrs. E. J. Shephard.) Blanch 3 ounces of pistachio nuts and chop them very fine. If they seem dry cover with 1 tablespoon ful of sherry or a few drops of rose water and let stand for some time Scald 1 pint of cream, add 1 cup of sugar, stir until it is dissolved and cook until the cream looks blue and thin. Take from the fire, add 1 pint of raw cream and cool. When cold, add the nuts and flavor with 1 teaspoonful of vanilla, 1 teaspoonful of pistachio, extract and color a delicate green. Turn into the freezer and freeze.

Orange Water Ice.

(Mrs. John Patterson.) One quart water, 1 pound sugar, juice of 4 oranges, 1 teaspoon-

THE UNIVERSAL COOK-BOOK. 151

ful Bakei 's extract of lemon. 2 teaspoonful Baker's extract of orange. Dissolve the sugar in the water, add the orange juice and flavoring extracts, and freeze.

Cherry Water Ice.

(Mrs. Stephen Rider.)

Stone 1 pound of cherries ; put 1 pound of sugar, with 1 pint of water, in a saucepan over the fire ; stir until the sugar is dis- solved and boil for 10 minutes. Pour it over the cherries and let stand until cooled, then squeeze through a bag. When all the juice is extracted, color a delicate lavender and flavor with two drops of nectarine extract, and freeze.

Sliced Oranges.

(Mrs. C. W. F.)

Oranges sliced with grated cocoanut, are very fine to eat with cake. Slice the oranges, sprinkle with sugar, let stand a few hours. Cover with cocoanut.

Bananas and Whipped Cream.

(Mrs. C. W. F.)

Cut the bananas into small slices, and over this pour cream beaten to a stiff froth. Do not sweeten the cream until after it is whipped, and then use powdered sugar. Flavor with sherry or brandy.

P. O. McCOMAS,

Pharmacist,

1801 VERMONT AVE., N. W.

WASHINGTON, D. C.

Manufacturer of

EMULSOLHTUM.

H^-Coughs, Colds and Consumption.-^

614 TWELFTH STREET

W. L. MATHEWS,:

DEALER IN

Groceries, Meats and Provisions,

S. W. COK. 10TH AND S STEEETS, N. W.

THE UNIVERSAL COOK-BOOK. 153

11 With weights and measures just and true,

Oven of even heat, Well hitter ed tins and quiet nerves

Success will be complete. ' '

Successful cakermaking depends on proper materials ; a cor- rect recipe; following directions explicitly; accurate weights and measurements ; compounding the ingredients in their proper order ; regulating the temperature of the oven according to the kind of cake made ; sifting the baking powder and flour to- gether two or three times ; placing in the oven as soon as the bak- ing powder is added ; greasing the tin with Cottolene rather than butter, and sifting a little dry flour over ; opening and shutting the oven door very gently during the process of baking ; not turning while in the oven if it can be avoided ; keeping fruit over night in a warm room, dredging it thoroughly with flour, and stirring it in lightly the last thing ; lining tins for loaf-cake with oiled paper.

To cream the butter, if it be hard, pour boiling water into the bowl, let it stand a minute, empty, wipe the bowl dry, and put in the butter ; work with a heavy spoon until soft, then beat it to a cream; add the sugar next and beat until* white and creamy ; add the well beaten yolks of the eggs, and the milk or water next, a little at a time, beating well, add part of the flour and beat from three tj five minutes ; last add the flour that contains

154 THE UNIVERSAL COOK-BOOK.

the baking powder and the whites at the same time. Whip them lightly and quickly in ; do not beat a moment after they are whipped in. Never stir a cake ; hold the bowl in a slanting position, and whip with a circular motion upward, carrying the spoon out of the batter each time ; this incorporates more air than by the stirring method, and yields a fine-grained, light, and tender cake even with much less butter than when carelessly made. In using Cottolene which is the best shortening, put a pinch of salt in the flour.

Always flavor a cake.

Sweet milk makes a cake which cuts like pound cake. Sour milk makes spongy light cake. Do not use both in the same cake.

For rich cakes use powdered sugar. For plain cakes granla- ted sugar. For fine cakes,, beat the yolks and whites of eggs separately. For plain cakes, beat both together thoroughly. Use of Cottelene two-thirds of the usual quantity of shortening.

In baking loaf cake remember that unless you place a piece of paper over for protection at first, a top crust will be formed at once that prevents the raising. When cake is well raised re- move paper for browning on top.

Set a dish of water in the oven with cake when baking and it will seldom scorch.

Two apples kept in the cake box will keep moderately rich cake moist for a length of time, if the apples are renewed when withered.

Angel Cake.

Whites of ii eggs, x/z cup granulated sugar sifted once, i cup flour sifted with i teaspoonful cream of tartar 4 times, 1 teaspoon- ful vanilla. Bake in an ungreased pan 40 minutes. When done invert pan on two cups and let stand until cake is cold.

THE UNIVERSAL COOK-BOOK. 155

Every Day Cake.

(Mrs. Peetrey.)

Two eggs, well beaten, 1 cup of sugar, yz cup of butter and lard mixed, % cup of milk, z% cups of flour, one teaspoonful of baking powder. Bake in 3 layers. Use any desired filling.

Feather Cake.

(Mrs. Flora Sprague.)

One cup white sugar ; 1 tablespoonful butter ; 1 egg ; 2 even cups flour; -A, cup of milk; \l/2 teaspoonfuls baking powder; flavor.

Corn Starch Cake.

(Mrs. J. F. Bancroft.;

Two cups sugar, % cup butter, 4 egg whites, 1 cup sweet milk, 1 cup corn starch, 2 cups flour, 2 teaspoonfuls baking powder, 2 teaspoonfuls extract of lemon. Mix in the order named. Bake ^ of an hour, or until done, with a steady fire.

Sponge Cake.

Two eggs, 1 cup sugar, 1 cup sifted flour, 2 teaspoonfuls baking powder, yi cup boiling water just before putting in the oven. Bake 20 minutes. The above can be baked in layers if desired.

Caramel Cake.

Three-fourths cup butter, 1% cups sugar, 3 eggs, % cup water, 1% cups flour, 3 ounces melted chocolate, 3 teaspoonfuls yeast powder. For filling, 2 cups of granulated sugar, whites of 2 eggs, gill boiling water, 1 teaspoonful vanilla. Pour boiling water on sugar and boil until it will candy in water, then pour syrup on 2 eggs well beaten and add vanilla.

Roll Jelly Cake.

(Mrs. W. L. Hart.) Three eggs beaten separately, 1 cup sugar, 2 tablespoon fuls sweet

156 THK UNIVERSAL COOK-BOOK.

milk, 1 heaping teaspoouful of baking powder, 1 cup sugar, flavor and bake in moderately hot oven, remove from pan, and lay on a cloth wet with cold water. Spread with jelly and roll quickly, sprinkle with powdered sugar.

Ice Water Sponge Cake.

(Mrs. Chas. Merrill.)

One and a half cups of sugar, il/2 cups of flour, 3 eggs, ]/z cup ice-water, and il/2 teaspoonfuls of baking powder. Beat yolks and sugar with 1 tablespoouful of water, thoroughly. Better than any tea-egg cake ever eaten.

English Walnut Cake.

(Miss Helen S. Foster.)

One-half cup butter, \%. cups sugar, % cup sweet milk, 2 cups flour, 2 teaspoonfuls baking powder, whites 4 eggs, 1 cup of nuts chopped. Frost and cut in square pieces, placing one half of a nut upon each square.

Pasadena Orange Cake.

(Mrs. K. D. Barnes.)

One cup sugar, butter about size of an egg, 2 eggs beaten sep- arately, % cup milk, 2 cups flour, 2 teaspoonfuls baking powder. Flavor. Bake in layers. Icing. — Take white of 1 egg, grated rind and juice of 1 orange. Add enough sugar to make a smooth icing and one that will spread easily without running off. Spread between layers and on top.

Marble Cake.

(Mrs. Wilcox.)

One cup of butter, 2 cups of sugar, 4 eggs, 1 cup of sweet milk, 3 cups of flour, 2 teaspoonfuls of baking powder, flavor to suit. When mixed take a teaspoonful of batter and stir in a large spoon- ful of chocolate and a little milk,fill your pan with about an inch of

THE UNIVERSAL COOK-BOOK. 157

the cake and drop in 2 or 3 places a spoonful of the dark mate- rial and then another layer of cake and so on.

White Cake.

(Mrs. A. Fisher.)

Two cups pulverized sugar, 1 cup of butter, 3 cups of flour with 2 heaping teaspoonfuls of baking powder, the whites of 10 eggs, 2 teaspoonfuls of corn starch dissolved in % cup of sweet milk. Bake in moderate oven.

Ribbon Cake.

(Miss S. Maria Davis.)

Two cups sugar, 1 cup butter, 1 cup milk, 3 eggs, 3 cups flour, 2 teaspoonfuls baking powder. Use enough of the above for 2 layers. Into the remaining, put 1 cup of chopped raisins, % cup citron, 2 tablespoon fuls of molasses, spices of all kinds, %. tea- spoonful of each. Add a little more flour and bake as one layer. Put layers together with jelly or cooked frosting.

Lemon Layer Cake.

(Miss Helen S. Foster.)

One half cup butter, y2 cup milk, %, cup sugar, 2 cups flour, 3 eggs beaten separately, 2 teaspoonfuls baking-powder. Filling, 1 lemon, 1 cup sugar, 1 cup boiled water, 1 cup eggs, 1 tablespoonful corn starch, piece butter size of a walnut. Cook in double boiler.

Wedding Cake.

(Mrs. Flora Sprague.)

Two pounds sugar, 2 pounds butter, 2 pounds flour, 6 pounds raisins, 2 pounds figs (chopped), 2 pounds currants, 2 pounds almonds, 1% pounds citron, 20 eggs, 1 pint brandy, 1 pint wine, 1 ounce nutmeg, 1 onnce mace, 1 ounce cinnamon, 1 ounce cloves. This will keep for years.

158 THE UNIVERSAL COOK-BOOK.

Molasses Layer Cake.

(Mrs. Wilcox.)

One cup of sugar, l/2 cup of molasses, % cup butter, % cup buttermilk, 3 cups flour, 2 eggs, whites and yolks beaten sepa- rately, 1 teaspoonful of scda, 1 of cinnamon, ]/z of cloves pul- verized sugar and lemon juice between the layers.

Ginger Bread,

(Mrs. C. W. F.)

One cup molasses, >^ cup sugar, 1 cup boiling water, % cup cottolene, 1 teaspoonful soda, 1 teaspoonful ginger, pinch of salt, flour to make very stiff batter.

Pound Cake.

(Mrs. H. D. Bates.)

Beat 6 eggs to a froth, add 1 pound sugar, l/z pound butter. Beat well together. Add 1 pound flour, well mixed with 2 scant teaspoonfuls baking powder ; flavor to taste. Bake in quick oven.

Fruit Cake.

(Mrs. J. W. Webb.)

One pound flour, 1 pound sugar, 1 cup molasses, 1% pound butter, 10 eggs, 8 pounds raisins, 4 pounds currants, 2 pounds citron, 2 pounds figs, y2 pound orange peel, yz pound blanched almonds, 1 wine glass rose water, 1 wine glass sherry, 1 wine glass brandy. Mix butter and sugar together thoroughly, after which add eggs, then flour and fruit, which must be chopped fine.

White Fruit Cake.

(Mrs. Sprague.)

Sift 1 pound of flour with 2 teaspoonfuls of baking powder. Cream 1 pound of sugar and l/z a pound of butter together, mix with the flour, beat well and add 1 teacup of sliced citron, 1 cup

THE UNIVERSAL COOK-BOOK. 159

of blanched almonds, 1 teacup of stoned raisins and 3 of grated cocoanut, lastly stir in carefully the well-beaten whites of 14 eggs, thin with %. a cup of sweet milk, and pour in a greased mold. Bake two hours.

Plain Raisin Cake.

(Mrs. H. D. Bates.)

One cup sour milk, 1 cup sugar, y2 cup butter, 2 cups flour, 1 egg, 1 teaspoonful soda, 1 cup chopped raisins, spice to taste.

To Make Icing Stick.

Sift flour over the cake and then wipe off with a napkin. [Miss Helen L. Johnson says in Table Talk.]

The various icings used by the pastry cook and confectioner are compounded in a different way from the numerous home icings, the latter, being as a general rule, preferable. Confec- tioners usually put on several coatings of icings, allowing each to dry before adding the next. The first is what is called the rough coat and is used to set the crumbs so that they may not show through the surface of the finished cake.

Transparent Icing.

(Miss Helen ly. Johnson.)

Dissolve 1%, cups of granulated sugar in % cup of water. Let it boil without stirring until it forms a ball when picked up in the forefinger. Take from the fire and beat until it becomes a little cloudy. Put in the farina boiler and melt ; let cool until, when poured on the cake, it will form, or if the cakes are small they can be dipped in it.

Confectioner's Icing.

The whites of 2 eggs, the same quantity of water ; stir very thick with confectioner's sugar and flavor to suit fancy. Many use water without the eggs, but the sugar must be the specia 1 kind called XXX.

160 THE UNIVERSAL COOK-BOOK.

For pink icing, add a few drops of cochineal or beet juice to any white icing. Yellow may be made by using a spoonful of saffron water or two or three drops of butter color, or, betterl still, simply beat the yolks quite stiff with the sugar. If green is desired, use a little spinach juice. Brown is made with cocoa or chocolate.

Delicate Icing.

One cup of sugar, 3 spoonfuls of water; boil until it ropes, then pour slowly over the stiffly beaten whites of 2 eggs, stirring all the time. Flavor with almond or rose, spread while warm. Add cocoanut if desired.

Fig Filling for Cake.

(S. M. D.)

One half pound figs boiled in water to keep from burning, when soft chop with % cup of raisins (seeded). Add 1 cup sugar, juice of 1 lemon.

Chocolate Frosting.

One cup sugar, 2 squares chocolate, 6 tablespoonfuls milk. Boil until cooked sufficiently to harden, then put on the cake — flavor with vanilla.

Caramel Frosting.

(H. S. B.)

Two-thirds cup milk, butter size of walnut, 2 cups sugar. Boil 10 minutes, flavor with vanilla, beat till cold.

Icing That Will not Crack.

Icing for cakes may be prevented from cracking when being cut by adding 1 teaspoonful of sweet cream to each unbeaten egg ; beat all together and add sugar until as stiff as can be stirred.

THE UNIVERSAL COOK-BOOK. 161

A Delicious Shortcake.

(Mrs. C. W. F.)

Mix i pint of flour, i large teaspoonful of baking powder, and ]A, cup of shortening. Moisten with milk. While this is baking, slice bananas in proportion of 3 to 1 orange, grate a little lemon peel and mix with 1 cup of sugar. When the cake is baked, split it and fill with the fruit. Beat enough cream stiff to pile over the top of the cake.

Apricot Shortcake.

(Mrs. Currier.)

Three cups flour, 2 teaspoonfuls baking powder, l/z teaspoonful salt, Yj, cup butter. Rub the butter into the flour, beat 1 egg thoroughly, add 1 cup milk and stir into flour. Put dough into 2 shallow pans, sprinkle tablespoonful of sugar over each layer, bake in hot oven 15 minutes. Strain syrup from a quart can of apricots, mash y2 the fruit and sweeten to taste, spread between the layers and on top.

Strawberry Shortcake.

(Mrs. Rogers.)

Two teaspoonfuls baking powder sifted into 1 quart flour, scant %. cup butter, 2 tablespoon fuls sugar, little salt, enough sweet milk or water to make a soft dough, roll out into two layers, placing one on the other with a little flour and butter between the layers. Bake 15 minutes. Separate the layers. Spread the bottom layer with strawberries previously sweetened with pul- verized sugar. Whip the white of an egg to a froth, add 2 table- spoonfuls sugar, spread on top layer and dot with whole berries. Raspberry and peach shortcake can be made in same way.

Snow Drops.

One cup butter, 1 small cup milk, 2 cups sugar, 5 egg whites, 3 cups flour, 1 teaspoonful baking powder, 1 teaspoonful extract

162 THE UNIVERSAL COOK-BOOK.

nutmeg or vanilla. Beat the butter and sugar to a cream, add the egg whites, well beaten, milk, baking powder and flour sifted together, and then the flavoring extract. Bake in small round tins.

Sand Tarts,

(Miss Wister.)

Three ounces Cottolene ; 2 pounds flour ; 2 pounds sugar ; 3 eggs.

Cut the Cottolene up in the flour, then add the sugar and eggs; roll them ; cut in squares ; wet the top with a feather dipped in egg ; put thin strips of the dough across the top, and sprinkle with powdered almonds and cinnamon.

Gocoanut Drops.

(Miss Wister.)

Two cups cocoanut ; 1 cup sugar ; 1 tablespoonful flour ; 1 egg white, beaten stiff.

Drop on buttered paper and sift sugar over them ; bake fifteen minutes in a slow oven.

(Mrs. F. U Gillette.)

Take 1 cup sugar ; 1 egg ; 1 cup sweet milk ; 2 cups flour ; 1 level tablespoonful cold Cottolene ; 2 heaping teaspoonfuls bak- ing powder ; flavor to taste.

Have a plain cake baked in shallow biscuit tins, half an inch deep. When cool cut into small oblong pieces the size and shape of dominoes, a trifle larger. Frost the top and sides of each piece. When the frosting is hard enough, draw the lines and dots by dipping a camel's hair brush in chocolate icing, mak- ing them correspond with dominoes. Nice for children's parties, picnics, etc.

THE UNIVERSAL COOK-BOOK. 163

Lemon or Vanilla Cookies.

Two cups sugar, 1 cup Cottolene, % cup sweet milk, 2 eggs, 5 cups of flour, 2 teaspoonfuls of baking power and a little salt, which must be sifted into the flour. Mix all together and add lemon or vanilla flavoring to taste. Sprinkle cocoanut on top. Roll very thin and bake quickly.

Doughnuts.

(Mrs. C. W. F.)

One quart of flour, 2 rounding teaspoonfuls baking power, 1 cup of milk, (sour milk may be used, with y2 teaspoonful soda), 1 cup sugar, 1 saltspoonful ground nutmeg or cinnamon, 1 salt- spoonful salt, 2 eggs, 2 tablespoonfuls Cottolene (after it has been melted). Fry in hot Cottolene.

(Mrs.Wm. Merrill.)

One cup sugar, yz cup milk, 1 cup butter, 3 eggs, 1 teaspoonful baking powder, 1 cupfchopped raisins or currants, all kinds of spice, except ginger, flour to roll. If made of sour milk, use soda.

Sweedish Timbals.

(Mrs. Iy. M, C.)

One pint of flour less 2 tablespoonfuls, %, pint sweet milk, 3 eggs, 2 tablespoonfuls olive oil, 1 teaspoonful salt, stir flour and milk to a perfectly smooth batter, add oil and^salt, then eggs.

Lemon Queens.

(Mrs. Wm. Merrill.)

Four eggs, 1 cup sugar, y2 cup butter, \% cups flour, y tea- spoonful soda, 1 tablespoonful lemon juice, and a little of the grated rind. Beat butter to a cream, add sugar gradually, then add grated rind and juice of the lemon, then yolks of eggs beaten,

164 THE UNIVERSAL COOK-BOOK.

then the flour with the soda in it, then the beaten whites of the eggs. Bake in rings, and when taken from the oven, sprinkle with powdered sugar.

Ginger Snaps.

(Mrs. M. T. Allyn.)

One cup of molasses, i teaspoonful of soda, % of a cup of melted lard, teaspoonful of ginger, flour to make it stiff enough to roll out. Must be rolled very thin. Set the molasses on the stove, when it comes to a boil stir in the soda, then the ginger and lard, after which take from the stove and add the flour. Bake in hot oven.

Ginger Cookies.

(Clara Foggs.;

One cup of molasses put on the stove to boil, while this is boil- ing take Yz cup sugar, i egg, i teaspoonful of ginger, beat thoroughly i teaspoonful of soda, stir into the hot molasses dry, pour that slowly over the egg and stir quickly. Flour enough to roll smooth. Before you put flour in, put in i tablespoonful of vinegar.

Shrewsbury Cookies.

(Mrs. H. E. W.)

One pound flour, i pound sugar, J4 pound butter, 3 eggs, 2 tea- spoonfuls ground cinnamon. Mix butter and flour, then add sugar and cinnamon. Mix into a paste with the eggs, roll out thin.

THE UNIVERSAL COOK-BOOK. 165

MEMORANDA.

D. E. Kleps & Co.

DEALERS IN

BUTTER, EGGS, AND DRIED FRUITS, CANNED GOODS AND PRESERVES.

OfGARS AJSTO TOBACCO.

Telephone 1628. Corner New Jersey Ave. and R St. N. W.

THE UNIVERSAL COOK-BOOK. 167

PRESERVES_and JELLIES.

' ' Give a husband what he likes,

And save a hundred household strikes. ' '

Oi,D Rhymes.

Strawberry Preserves.

(Miss Helen Iy. Johnson.) [Editor Table Talk.] Add 1 cup of boiling water to 2 pounds of granulated sugar, and stir over hot water until the sugar is dissolved. Put the kettle over the fire, add 2 pounds of strawberries, and simmer gently for 10 minutes, 5 minutes longer if the fruit does not look clear. Skim out the fruit very gently, lay on platters and put in the hot sun while the syrup is being boiled down. Boil the syrup until it is thick and rich, strain off any thin syrup caused by the stand- ing of the berries in the sun, and add the berries to the thick syrup. Fill the cans and screw down the tops immediately.

Hodge Podge.

(Mrs. Keech.) One half peck quinces, ]/z peck pears, l/2 peck peaches, >£ pound sugar and 1 gill water to each pound of fruit.

Tomato Figs.

(Miss Curry.) Select quite ripe yellow pear tomatoes. Scald and remove the skins. Place the tomatoes in a porcelain kettle and cover with sugar, using yz pound of sugar to each pound of fruit. Stew

368 THE UNIVERSAL COOK-BOOK.

slowly over a moderate fire until the sugar has penetrated the fruit. Lifting each tomato carefully with a spoon, spread them on dishes and stand them in the sun i or 2 days to dry, sprinkling with granulated sugar several times during the drying. When perfectly dry pack in jars, with layers of sugar. Do not allow any moisture to fall on the fruit while drying. Grape Jelly. (Mrs. C. W. F.)

The grapes should be used before they get ripe, when they are just turning ; stem and slightly cook them ; then strain through a jelly bag, place the liquid again in the preserving kettle and allow it to come slowly to the boiling point ; let it boil for 15 minutes, meanwhile skimming it with care ; to every pint of juice now add 1 pound of granulated sugar which has been previously warmed in shallow pans but not allowed to melt ; let the mixture boil 5 minutes and then pour into jelly glasses and set it away to cool.

Crabapple and currant jelly is made in the same way.

Cherry Jelly.

Dissolve a box of best gelatine in a pint of cold water for an hour, then add a pint of boiling cherry juice, and sugar to taste. Strain through a flannel jelly bag, and pour into the moulds tha* have been dipped in cold water. Place on ice and let them stand over night. When ready to serve, loosen the edges and turn on glass dishes.

Gooseberry Jam.

Time, 1% hours; }( pound loaf sugar to 1 pound red gooseber- ries. Pick off stalks and buds from gooseberries, bruise them lightly, boil them quickly for 3 to 10 minutes, stirring all the time ; then add sugar, pounded and sifted to fruit, boil quickly, removing scum as it rises. Put into pots, when cold cover as above. All jams are made much in the same way.

WM, W, WONN'S

Jce QWM SSqonI

721 6t\\ St., Between G and H Streets, N, W.

WASHINGTON, D. C.

PARTIES, RECEPTIONS, WEDDINGS, FAIRS, ETC,

FURNISHED AT THE SHORTEST

NOTICE ON REASONABLE

TERMS, 169

E. J. BENTLEY,

IDEALEB X35T

Coal, Coke and Wood,

FLOUR, HAY, GRAIN 5c.

MAIN OFFICE AN!} YAED : No. 1542 N. Capitol St., Cor. Florida Ave.

BRANCH OFFICE :

No. 1412 V St. N. W.

2240 lEOTTILTIDS TO TZHIE TOIfcT-

W®®9 SAWE© AN© SPLIT

in any length and size, and kept under cover.

ITERMS GASH.^

THE UNIVERSAL COOK-BOOK. 171

" Holdfast that which is good."

Granulated sugar is preferable. Candy should not be stirred while boiling. Cream tartar should not be added until syrup begins to boil. Butter should be put in when candy is almost done. Flavors are more delicate when not boiled in candy, but added afterward.

Never, when pouring out candy, scrape the saucepan over it,, or allow any of the scrapings of the saucepan to fall into it. Always use a thick saucepan, in which to boil sugar.

French Candy.

(Mrs. Keech.)

Two and one-half pounds confectioner's sugar (4x), 1 pint grated cocoanut, white of 1 egg mixed in 1 tablespoonful cold water and a little flavoring. Knead like dough. Make out and mix with nuts.

Cream Candy.

(Mrs. J. F. Bancroft.)

One pound of sugar, 1 tablespoonful of vinegar, 1 cup of water. Flavor with vanilla ; stir very little. When the candy stiffens by dropping a few drops in cold water, it is done. Pull until it grows white.

172 THE UNIVERSAL COOK-BOOK.

Candied Pop-Corn.

(Mrs. C. W. F.)

Put into an iron kettle i tablespoonful batter, 3 tablespoonfuls water, r teacupful white pulverized sugar. Boil until ready to candy, then throw in 3 quarts of nicely popped corn. Stir briskly till candy is evenly distributed over corn. Take kettle from fire, stir until it is cooled a little and you have each grain separate and crystallized with sugar, taking care that corn does not burn. Nuts of any kind prepared in same way.

Efferton Taffy.

(Mrs. A. G. Rogers.)

This is a favorite English confection. To make it, take 3 pounds of the best brown sugar and boil with i}£ pints of water, until the candy hardens in cold water. Then add y2 pound of sweet flavored fresh butter, which will soften the candy. Boil a few minutes until it again hardens and pour it into trays. Flavor with lemon if desired.

Peppermint.

(Mrs. James Campbell.)

Two cups granulated sugar, yz cup of cold water. Let it boil three minutes. Beat in 6 tablespoonfuls of pulverized sugar, scant y2 teaspoonful of cream of tartar, 10 drops peppermint. Drop it with a teaspoon.

(E. J. F.)

Three pounds brown sugar, 1 cake chocolate, 1 cup milk, 1 cup water and good size piece butter. Flavor with vanilla. When done, beat 15 minutes ; put in a pan ; cut into squares when cool.

THE UNIVERSAL COOK-BOOK. 173

MISCELLANEOUS

" Last but not least. ."

To Prepare Curry Powder.

One ounce ginger, 1 ounce mustard, 1 ounce pepper, 3 of cori- ander seed, 3 of turmeric, % ounce cardamons, % ounce cay- enne pepper, % ounce cinnamon, and %. ounce cumin seed. Pound fine, sift and cork tight in bottle.

Washing Fluid.

One pound Babbit's potash, 1 ounce salts of tartar, 1 ounce borax, 1 ounce ammonia, 4 quarts boiling water. Make in a tin or wooden bucket and bottle when cool. Use 1 teacupful to 3 pails of water, and a very little soap.

To Wash Blankets.

(Mrs. Gwathmey.)

Seven gallons water in boiler, ]/z pound ivory soap dissolved in water. Add 2 tablespoonfuls kerosene oil. Let steam but not boil ; rinse in two waters having the water warm ; wring dry, shake well, hang in hot sun. This recipe will wash two large blankets. Keep in boiler about %. hour, constantly stirring with a stick. No rubbing is necessary. Two grains of pulverized burnt alum added to 1 gallon of water, will cause turbid water to be as clear as well water.

PHONE 176 FOR

BREAD! BREAD! BREAD!

If you want good, clean, wholesome, palatable bread, use

BOSTON AKERY READ. Wwe make all kinds, and use only the best, pure in- gredients. Every loaf we make bears our label, accept none without it. Our latest production excells all other bread, we re- fer to our " Nickel Bread," nickel by name, and costs a nickel and is labeled '-' Boston Bakery Nickel Bread." Be sure to look for our name, as it will, like all good things, have many inferior imitations.

BOSTON AKERY n t*/\ 1— * ,

119, 121, 123 First Street. Foot of Capitol Grounds.

Notify us if your grocer doesn't sell our goods.

SCHOOL OF COOIMY,

1228 N STREET, N. W.

Lessons in all kinds of cookery are given to ladies and servants at moderate prices by Miss Adelaide Payne.

Minion Employment! Bureau,

1228 N STREET, N. W.

Reliable servants both white and colored are furnished by

MRS. E. J. DUVALL.

Fee, one dollar for ladies. Fifty cents for servants.

THE UNIVERSAL COOK-BOOK. 175

To Clarify Grease,

To clarify grease of any kind, cut a potato in slices, drop into the hot grease, fry a dark brown and your fat is pure and clean for cooking.

Brown Bread.

(Miss Adelaide Payne.)

(School Cookery.)

One cup of yellow Indian meal ; 1 cup of Graham flour ; 1 cup of sour milk ; 2 cups of sweet milk ; yz a cup of molasses ; 1 tea- spoonful of soda ; 1 scant teaspoonful of salt. Sift the Graham, then mix it with the Indian and rye. Stir the soda in the sour milk until thoroughly dissolved ; add the salt, sweet milk, mo- lasses and stir all into the dry mixture, beating until perfectly smooth. Grease your brown bread mold or tin, cover tightly and steam for five hours. If a hard crust is desired, steam four hours, then put in the oven for one hour.

Lemon Cream.

(Miss Adelaide Payne.)

(School Cookery.)

Four eggs ; 6 tablespoonfuls of sugar ; the grated rind of 1 lemon and 4 tablespoonfuls of lemon juice ; 2 tablespoonfuls of hot water. Separate the yolks of the eggs from the whites. Beat the yolks light ; then add 4 tablespoonfuls of granulated sugar, the lemon juice and rind. Stir well; then add the hot water, mixing all well together. Cook this mixture in a double boiler until it thickens, stirring all the time. Beat the whites of the eggs to a stiff froth and add 2 tablespoonfuls of powdered sugar, cutting it in. Remove the yolk mixture from the fire and cut in gently the whites, folding and cutting in, until the two are well mixed. Turn into a glass dish and serve very cold, use less lemon juice.

176 THE UNIVERSAL COOK-BOOK.

Points About Salt.

Ink stains can be entirely removed by the immediate applica- tion of dry salt before the ink has dried. When the salt has become discolored by absorbing the ink, brush it off and apply more, wetting it slightly. Continue this until the ink is all re- moved.— Dampened salt will remove the discoloration of cups and saucers caused by tea and careless washing. — New calicoes and stockings should be allowed to lie in salt water for an hour before the the first wash, to set the colors. — To cool a hot dish quickly, set it in a pan full of cold salt water, which will cool it more rapidly than water free from salt. — A teaspoonful of salt in each kerosene lamp makes the oil give a clearer and much better light and it is claimed saves the oil as well. — Willow-ware can best be cleaned by a solution of salt and water. — To clean door matting, wash it with weak salt and water, and dry it well. — Salt dissolved in alcohol is often good for removing grease spots from cloth. — Salt will curdle new milk ; so in preparing custard and porridges, salt should not be added until the last thing. — If your coal fire is low, throw on a tablespoonful of salt and it will help it very much. — -.To make whites of eggs beat quickly, put in a pinch of salt.

A large spoonful of hops, simmer in a pint of water. When strong enough, strain off and add white sugar. A. quieting drink, excellent for nervous headache.

Polish for Old Furniture.

Alcohol Yz pint, shellac and rosin each % ounce ; after these have dissolved in the alcohol, add ]/2 pint linseed oil ; shake well. Apply with a sponge or brush, or canton flannel, rubbing it well after the application, which gives a nice polish.

t To Remove Tar.

Rub well with lard. Afterwards wash in warm water and soap #

THE UNIVERSAL COOK-BOOK. 177