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.,

SEDGWICK
COOK
~.BOOK.
j:20f;j"il

PUBLISHED

BY

SEDGWICK
BELIEF
CORPS,
)

..

No. 3 7 . . .

NORWICH, CONN.

•••••••

. . Price,
10Cents
...
\

.

,[

THE
NORWICH
SAVINGS
SOGIETY
INCORPORATED

ASSETS
JOHN

1824.

OVER $14,000,000,

MITCHELL,
PresLdent.
COSTL'LLO L/Pl'IT7;
CHARLES
R. HUTTS, Asst. Trrasurer.

Treasurer.

SAFE
DEPOSIT
AND
STORAGE
DEPARTMENT.
ENTRANCE

FROM

BROADWAY.

SAFE . DEPOSIT . BOXES . AND . SAFES . TO . RENT.
Vault

for the Storage

of' Valuable

BUILDING, FIRE PROOF.

Goods.

SAFE, BURGLAR PROOF.

PRICEOF BOXESFROM$3 'l'O$25 PER ANNUM.

THETHAMES
NATIONAL
BANK.
16 SHETUCKET

INCORPORATED

CAPITAL

STOCK,

SURPLUS

FUND,

Prcsidmt,

STREET.

£825.

$1,000,000
-

STEPHEN

600,000

B. MEECH,

Cas!tier, CHARLES

lV. GALE.

OFFICERS.
Presid e11t,

J.

ANNELLA

Senior

STETSUN.

Vice President.

MARY

E.

Ju1tior

BESWICK.

Vice President,

ELIZABETH

WOODMAN.

SecretarJI,

F.

LYDIA

PERKINS.

Treasurer,
NELLIE

E.

BAILEY.

Cltaplain,
ELIZA

McCORD.

Conductor,
EVA

W.

CAULKINS.

Assistant

Conductor,

ELTZA

WALKER.

Guard,
MARY

Assistant
LYDIA

Ist Color Bearer,
2nd ''
3rd
"
"
,,
4t!t

L.

HARVEY.

Guard,
RICHMOND.

J.

ERVILLA
DOROTHEA
MRS.
SUSAN

PAYNE.
BALCOM.

LOUISA

J.

STANDISH.

UNDERWOOD.

PORTEOUS & MITCHELL.
WE /\l~E SOLE /\GENTS
IN THIS VICINITY
LINES OF C-OOfiS. THEY /\RE W-ORTHY

.. IRONCLAD"

FOR THE FOLLOWING
OF YOUR ATTENTION

.

HOSIERY.

Fot Boys and Girls.

They come in several styles of Rib, and in
all sizes. Every mother should buy "Ironclad " Hoisery as they
are unsurpassed for wear.
Prices are 10c., 12 11'c., 15c., 19c. and
25c. a pair.
·

"WEARWELL

''

HOSIERY.

For Women.
They are made by the foremost hosiery manufacturers of Germany and are unequalled in finish and durability.
Try "W earwell " Hosiery.

THE_. DUCHESS"

DOLLAR GLOVES.

Any woman who once wears the Duchess Dollar Glove will never
wear any other kid glove at that price.
They are perfect in fit
and finish-a dressy, durable glove. All sizes, every style.

NEW IDEA

PAPER

PATTERNS.

Every kind, every size at one price, 10c. each.
agents for New Idea Patterns.

"\Ve are sole

PORTEOUS & MITCHELL.
UNCAS NATIONAL BANI<.
42 SHETUCKET

STREET.

ORGI\NIZED
UNDER THE FREE
INCORPORATED
BY GENERAL

BANKING
Ll\W
:ACT,
1852.

CAPITAL STOCK,
SURPLUS,

OF 1852.

$100,000.
20,000.

OFFICERS.
PRESIDENT, WILLIAM N. BLACKSTONE.
VICE-PRESIDENT, \V. S. ALLIS.
CASHIER, JAS. H. WELLES.
ASSISTANTCASHIER, AUGUSTUS

COIT.

DIRECTORS.
GARDINER GREENE,
WILLIAM H. FITCH,
JOHN C. PERKINS.

GEORGE S. p ALMER,
"\VM. N. BLACKSTONE,
,vALLACES. ALLIS,

JOHN C. AVERILL,
DAVID A. BILLINGS,
JAMES H. WELLES.

CooK BOOK.

3

BREAD.
MILK BREAD.-One quart milk, one teaspoon salt, one of sugar,
and three of melted butter, half a compressed yeast cake, heat the milk
to blood warmth, and add other ingredients, being careful not to scald
the yeast, then add flour and knead half an hour, set to rise over night,
and bake the next morning.
GHAHA,r BREAD.-One pint of water or milk, one pint flour, one
large pint graham flour, half cup sug ar, t>ne-haH compressed yeast cake
one teaspoon salt, warm the milk, add the yeast to it, sift the flour into a
deep dish, add milk and yeast gradually to flour, beating until perfectly
smooth, set to rise over night, in the morning add salt and sugar, then
graham flour a little at a time, beating all the time, turn into pans and
let rise until light, bake one hour.
STEAMED BROWN BREAD.-Two cups sweet milk, one cup sour
milk, three cups corn meal, one cup flour, one-half molasses, one egg,
one teaspoon soda, one teaspoon salt, steam three hours.
BoSTON BROWN BREAD.- Two pints Indian meal, one pint rye
meal, one cup molasses, one tablespoon soda, mix with sour or butter-milk
quite soft so it will pour, put the soda into the molasses, then into meal,
add a little salt, and steam five or six hours.
CORN BREAD.-Two cups Indian meal, one cup wheat, one cup Sl'Ur
milk, one cup sweet milk, one egg, half cup molasses, half cup sugar, one
tablespoon butter, a little salt, one teaspoon soda, mix and bake quickly.
JOHNNY CAKE.-One pint sour milk, two cups Indian meal, one
cup flour, one egg, two tablespoons molasses, one teaspoon soda, mix
well and bake thirty minutes.
RYE BREAD-(two loaves). Half a compressed yeast cake, one and
one-half pints sweet milk, half teaspoon salt, use two-thirds rye and onethird wheat flour, when molded let stand twenty minutes, bake in a moderate oven one-half hour.
GRAIIA~I GEMS.-One pint milk, one pint graham flour, two eggs,
a little salt, heat your iron hot and bake quickly.
POP OVERS.-Qne egg, one cup milk, one-half teaspoon salt, one
cup flour, heat your iron hot and bake in a hot oven about twenty minutes ; these are very nice for breakfast.
MuFFINS.-One pint warm milk, two eggs, two tablespoons butter,
two tablespoons sugar, a little salt, two teaspoons baking powder, bake
in gem pans.

Puritan
Delivered

Water

Spring

in any part of city at 10 cents
per gallon by

NORWICH
HYCEA
ICECO.,
P. O. Box,

Tele1•hone

217.

NEW

YORK

call,

16S-2.

BAZAAR,

112 Main St.

MILLINERY.
A. RAPf-1AEll
TELEPHONE,

& CO.

152-2.

ALFRED HUNT.
FLORIST.
VIOLETS,
CHRYSANTHEMUMS
AND CARNATIONS.

ROSES,

FUNERAL

LAFAYETTE

DESIGNS

ST.,

A SPECIALTY.

Next Backus'

G~AftSTON.
PINE

Hospital.

& CO.,

STATIONERY,
ENGRAVING,
BOO~S

AND

PERIOOICAliS,

Pf{OTOGRAPf{IC

158

main

St:treet,

SUPPliIES.

NO~WICft,

CONN.

CooK BOOK.
BAKING POWDER BrscuITs.-One
pint flour, two tablespoons butter,
two teaspoons baking powder, milk enough to make a soft dough,
one-half teaspoon salt, bake in a quick oven about twenty minutes.
BREAKFAST RoLLS.-One
pint sweet milk, half cup lard, pennyworth yeast or small cupful
make them at night ; in the morning
roll them out about half an inch, cut them out with a cutter and fold ihem
over; put a small piece of butter between the folds; allow them to rise
half an hour. Good for Sunday morning breakfast.
POTATO YEAST.-Pour three pints boiling water on one cup grated
raw potato; then add half a cup sugar and half cup salt. When cool
enough, add yeast to raise it.
RusKs.-One
large half pint milk, half cup butter, one cup yeast;
make a stiff batter and let rise over night.
In the morning beat one egg
and half cup sugar thoroughly together, add a pinch of soda dissolved
very thoroughly; mould into twelve biscuits, let stand in tins until quite
light; bake from twenty minutes to half an hour in a quick oven.
Du.11PL1r<Gs.-One pint flour, two teaspoons baking powder, a little
salt, one scant cup milk; make a soft dough, drop quickly, and cook ten
minutes without lifting the cover.

STRAWBERRY

SHORTCAKE.

One quart flour, one teaspoonful soda, two teaspoonful cream of
tartar, butter the size of an egg, mix with milk very soft and bake quickly
Split in two or three parts, butter one of the parts, sprinkle sugar on,
then put on a layer of strawberries and cover them with cream, lay on
the other part and sprinkle fine sugar on the top.
If the cake is in three
parts make two layers of the berries.
This is good rule for any fruit.

SOUPS.
TOMATO SouP.-To
one pint canned tomatoes or four large raw
ones cut up fine, one quart boiling water, let them boil, then add one pint
sweet milk, with salt, pepper, and plenty of butter, when thin boil, add
e;ght small_ crackers rolled fine. This is equal to oyster soup.
TOMATO SouP, No. 2.-0ne
pint of beef broth, half cup sweet
milk, half cup strained tomato, one tablespoon butter rolled in flour, salt
and pepper to taste.
TURKEY SouP.-Put
all the turkey bones and little bits left of a turkey dinner into about three quarts of water. If you have turkey gravy
or the remnants of a chicken put them in also and boil them two hours

5

Roa~stran~ & for~,

~uneral Directors,

_..._,

~5 2Tiain Street.

NOR,VIUH
sri~EAJ\1

LAUN]JRY,
1 g3

S.

&

Franklin

J.

Street.

GREGSON.
141-5.

~-Phone

BES'

r

go-o-0-00-0<'-00-00-0oO-O-O

FREE

B

u RN

A .. D.

g COAI--'

ING

g

g<>-O-O<X>O<><><><><X>O<><>

LATHROP,

MARKETa.nd.SHETUCKETSTS. Branch Office,Robinscn's, Shannon Bld.g.

gO-O-OO<>Ooo-oo-oo-o
0-00-00-01
~'INES

8COAL

&00-0-0-000000-0-00<><><><><><>

llianqattan

T
MINED
LE HIGH.

([lotqing d:ompany,

SJ\MUELK~ONIG, Proprietor.

men'5 i <3o!]'5 Q)utfitters,
121-125
NORWICH,

MA.IN
·

STREET,
·

•

CONN.

CooK £ooK.

7

or more ; skim out meat and bones and set water aside until next day,
fren take all the fat from the top, take the bone and pieces of skin from
the meat and return it to the liquor, boil all together a few minutes, add
mxe seasoning if necessary-an
onion should be boiled in it.
NOODLE SouP.-For
the noodles take one egg, a little salt, four
tablespoons sweet milk, two teaspoons baking powder, flour to make as
stiff as can be rolled out, cut in fine strips, add to soup twenty minutes
before taking up.
PEA SouP.-Pick
over one pint of split peas, wash and soak over
night, in the morning turn off the water and put them in the soup pot,
add four quarts cold v.•-,_ter, half pound salt pork, a small piece of
celery, an onion, and a litt,e pepper; boil gently four or five hours being
careful it does not burn.
When cooked it will look smooth and rather
mealy.
CLAM CHOWDER.-Twenty
clams c·,opped fine, six large potatoes,
two onions, one-fourth pound salt pork, all chopped, butter size of an
egg, salt and pepper to taste, the clam juice, one pint milk and one of
water, five soda crackers rolled, one teaspoon celery seed, boil this slowly
four hours, excepting the milk and crackers, adding water if it becomes
too thick; half an hour before serving add half a cup of tomato catsup,
and last of all add crackers and milk, and two teaspoons Worcestershire
sauce, cut a lemon in slices and serve with it.

SALADS.
MAYONAISE DRESSING.--One teaspoonful mustard, one teaspoonful
powdered sugar, one-half teaspoonful salt, one -founh teaspoonful cayenne
pepper, yolks of two raw eggs, one pint olive oil, two tablespoons vinegar, two tablespoons lemon juice. Mix first four ingredients in a bowl,
add the eggs and stir well, put in oil a few drops at a time stirring until
it thi.:kens.
When the dressing is thick thin it with a little lemon juice,
then add lemon juice and oil alternately and lastly the vinegar,
When
ready to serve add a half cup whipped cream if you like, it will make it
thinner and whiter.
Never mix mayonaise dressing with meat or fish
until ready to serve and then only a part, spread the rest on top.
SALAD DRESSING.-Take one egg and stir in two teaspoons of mus tard, one of sugar, two of butter, a half teaspoon salt, a pinch of cayenne
pepper, two tablespoom vinegar, and about the same quantity of warm
· water, put all over steam and let thicken as cream.
If it seems too thi, k
add a little vinegar or water .
CHICKEN SALAD.-One quart cold chicken, same amount of celery,
or use half as much celery as chicken.
Cut chicken in small pieces, or

THEEDWARD
CHAP
,PELLCO
..
NORWICH, CONN.

COAL

AND

LUMBER,

TELEPHONES.

THELEADING
ARTIST
OFEASTERN
CONNECTICUT
Finest Platinums.
Carbonettes.
Sepias, Water Colors.
Crayons and Oils.
OVER
LARGER

THAN

BETTER

STORE.

EVEB,

THAN EVER,

OUR ASSORTMENT

DINNER
FANCY

BOSTON

J, F. WILLIAMS
& SON.

EVER,

THAN

CHEAPER

THE

llfL flRt AN
•

OF

SETS.

CHINA

MARINt
INSURANCt

AND

LAMPS.
OFFICE

SMITHBROS
1 ,

157-159

~lain

Sti•(•et.

On•r

Chelsea

S:nings

SHETUCKET

Bank.

ST.

CooK BOOK.
chop fine a_spreferred.
Select white crisp celery, scrape and cut in small
piece~. mix with a little mayonaise dressing; when ready to serve mould
into shape on a platter and cover with the dressing.
Garnish with hard
boil·ed eggs, lettuce, etc.
LoBSTER SALAD.-Chop lobster fine and also lettuce, two hard boiled
eggs, place lettuce on the dish and lobster on that, slice the eggs and
sprinkle on, cover all with salad dressing.
SALMONSALAD.-Proceed
mon in place of lobster.

the same as for lobster salad using sal-

MEATS, FISH, ETC.
COLD MEATS FOR TEA. -Three pounds round steak chopped fine,
three soda crackers; three eggs, raw, mix very thoroughly, season with
salt and pepper, mix into a loaf, bake two hours, baste often.
VEA~IE.-Take
some of the middle or scrag of a small neck, sea•
son with pepper and salt and (p~t to it or not a few pieces of lean bacon
or ham) make a nice, light crust and bake in the oven.
BEEFSTEAK Prn.-Cut
three pounds of tender steak into small
squares, trim off all the skin, etc. ; beat with a chopper ; chop very fine
an onion or two and add them to half an ounce of pepper and salt, mixed;
stew some of the mixture on the bottom of the dish, then a layer of steak,
then some more of the mixture, and so on until the dish is full; add a
little catsup to taste. Cover with a crust and bake two hours.
ROAST GoosE.-When
the goose is picked, cleaned and washed,
make the stuffing with about two ounces of onions and half as much green
sage, chop them very fine, adding a large breakfast cup of stale bread
crumbs, a bit of butter the size of a walnut, and a little pepper and salt;
mix the whole well together and stuff the goose. For a good sized goo~r
roast an hour and a half. Serve with apple sauce.
GRAVY FOR GoosE.-Boil
the giblets with a small piece of steak,
thicken with a little flour and butter.
ROAST TURKEY.-St. James Style.-Singe,
draw and remove the
lights of a good sized, tender, dry-picked turkey, wash inside and wipe
dry; pare off the gall and chop the liver, with two small onions; put in
a pan with a little bntter, and coo]i: the liver; mix this with a pound of
sausage meat and four boiled sweet potatoes, mashed smooth. Stuff the
turkey with this, tie up both ends, turn nicely; roast one hour and a
quarter; salt a little, untie and dish up the turkey ; add a little broth,
strain the dripping over, and serve with cranberry sauce. Very nice.

9

· Statio1'er\!,
Tc>oo~s,
Sterfing
S.f ~er
is t h e ri gh t place to b u y your
family supplies if you want
the best goods for the least
money ...
. ....
.

~o~efties,
0'ictures.
~o\Jes

-3

5'~a~es

J}o~1' ~-

88

152 a"c'i154 ~ai"

SGJuare.

~orga1'

@oaf and:

~ai1'

G\.ba~is,

G\.So1',
futl\€,er,

Street.

St.

COOK BOOK.
RICE AND MEAT CROQUETTE,;.-One cup of boiled
finely chopped cooked meat of any kind, one teaspoon salt,
two tablespoons of butter, haif a cup milk, one egg. Put
boil, and add fae meat, rice and seasoning.
\Vhen this
egg, well heaten
stir one minute. After cooling, shape,
crumbs and fry in :,oiling fat in a frying basket.
Good.

II

rice, one cup
a little pepper,
the milk on to
boils, adJ the
dig in egl;' and

EGG OMELET.- Two eggs, two tablespoons milk, salt and pepper;
beat the yolks of eggs till light colored and creamy; add the milk, salt
and pepper ; beat the whites until they are stiff and dry ; cut and fold
them lightly in the yolks till jnst covered.
When the omelet pan is hot
rub it around the edges with one teaspoon of butter, when bubbling turn
in the omelet quickly and spread it evenly on the pan; cook until slightly
browned underneath, set in oven two minntes to dry, not to brown on
top ; nm a knife around the edge, fold half over, slide on hot platter and
serve immediately.
A NICE WAY TO FRY EGGS.-H ave your fat hot in a frying pan,
grease as many muffin rings as you need, place on the pan, break the
eggs in the rings and cook. ·with a spoon pour the hot fat over them
till cooked.
They come out :n good shape.
SCRA:>1BLEDEGGS.- Six eggs, one teaspoon salt, one tablespoon
butter; put butter in frying pan, and, when hot, drop in eggs (unbeaten),
which should be broken into a bowl ; stir in pepper and salt and keep
stirring three minutes ; serve in a hot dish or on toast; do not let them
remain in the pan until soft.
HAM O:vrELET.-Put a teacup of boiled ham, chopped fine, into a
frying pan well buttered or greased with lard, pouring over it six eggs
well beaten with a small cup of milk. It makes a generous omelet.
Stir
thoroughly, and, as soon as the eggs stiffen, dish and send smoking hot
to the table.
BAKED SALMON.-Wash
and wipe dry and rub with pepper and
salt. Lay the fish upon a grating set over your cooking pan and roast
or bake, basting it freely with butter, and, toward the last, with its own
drippings only. Should it brown too fast, cover the top with a sheet of
white paper until the whole is cooked ; when it is done, transfer to a dish
and cover closely and add to the gravy a little hot water thickened with
arrow root, rice or wheat flour ; wet first with cold water a great spoonful
of tomato sauce and the juice of a lemon.
BROILED F1s11.-Wash
and
lay with the inside down upon
when a light brown, turn for a
and spread with butter and serve

drain the fish, sprinkle with pepper and
a gridiron and broil over bright coals ;
moment on the other side, then take up
at once.

Remember

...

PRESTON

BROS.

CA"Y FURNISH
YOU
ANY ARTICLE
./,\ ' THE WAY OF

Cooking

Utensils

MANUFACTURH,D.

THEIR ASSORTMENT IS THE LARGEST IN THE STATE.

THEY

WILL

MAKE

PRESTON

YOU

LOW

PRICES.

BROS.,
NO~WICr.l,

s,EINE~,S

COLLINS'

CONN.
c:cC\

( Successor to Harned's. )

BAKERY.

PRESCRIPTION

"HOME-MADE
BREAD"
AND F.!NE PASTRY.

PHARMACY,
RESTAURANT.
Shannon

Building,

NORWICH,

CONN.

25

Cci\7
D.!NNERS
A
SPEC.!ALTY.
OTHER
MEALS
SERVED
TO
ORDER AT REASONABLE RAYES.

<DurSpecialit!J <£ompounbing
Prescriptions Unber a
~{)eek 5!:Jstem.

4t B~O/\DW/\Y.

COOK BooK.

13

FI SH SAUCE.-While one gill of water is boiling, add one gill of
milk, two tablespoons of butter, one spoonful flour wet with cold water ·
anc cook about five minutes.
ESCALLOPED OYSTERS.- Sprinkle a buttered
cracker crumbs, then put in a layer of oysters, some
tle pepper and a very little salt, and so on until the
crumbs and butter on the top. Pour over the top
until of a light brown.

dish with bread or
bits of butter, a litdish is full, leaving
a little milk. Bake

OYSTERS AKD M ACARONI.-Boil macaroni till tender, put a layer on
a dish, then of oysters, butter, pepper, salt, last a layer of macaroni.
One beaten egg in a cupful of milk; pour over and bake.
FRIED OYSTERS.-Select the largest, dip them in beaten egg and
then in bread or cracker crumbs; fry in equal parts of butter and lard
until they are brown.
They are very good dipped in corn meal instead
oi crumbs.
WELSH RAREBIT.-A layer of cheese and a layer of bread and butter, cut thin; sprinkle each layer with mustard, pepper and salt; over the
last layer pour a cup of sweet milk mixed with one egg well beaten.
Bake 20 or 30 minutes.

VEGET ABLES.
POTATOES FOR BREAKFAST.-Slice the potatoes moderately fine,
put into a pudding dish a layer of potatoes, sprinkle with a very little
salt, cut up butter into little bits and lay tliem over potatoes ; thee add
another layer of potatoes with salt and the bits of butter, repeating the
process until the dish is filled. Fill the dish with milk, place in the oven,
cover the dish with a pan until almost done ; remove the cover until
brown on top.
LYoNNAISE PoTATOEs. - One pint of cold boiled potatoes, half a
teaspoon salt, half saltspoon pepper, one tablespoon minced onion, one
tablespoon dripping, one tablespoon chopped parsley; cut tho potatoes
into half inch dice and season"' ith the pepper and salt; fry the onions in
the hot drippings until light J;irown, add the potatoes, stir with a fork till
they have absorbed the fat, add the parsley and serve hot. One teaspoon
of vinegar gives the potatoes a good flavor.
SuccOTASH.-Take
a pint of fresh shelled lima beans, or any large
fresh beans, put them in a pot of cold water, scrape the kernels from
twelve ears of young sweet corn, put the cobs with the beans, boiling
from one-half to three-quarters of an hour; now take out the cobs and
put in the scraped corn, boll again fifteen minutes, then season with salt
and pepper to taste, a piece of butter the size of an egg, and a half CU?
of cream or milk. Serve very hot.

A.

B.

OEALtER

MAINE,

IN~

Ot1y Goods, Notions,
Gt1oaet1ies, Boots,
Shoes, Ct1oaket1y, Eta.
KELLY
BLOCK,
219-225
CENTRAL
AVE.,NORWICH,
CONN.
LOCAL

AND

LONG

DISTANCE

TELEPHONE.

ELIJAH
TRACY,
9{0 f>ert
DEALER

IN

%roW1'.

5'res~ ancl
Saft
%eef,

Suns~ine
Sto~es,
9\anges,
5'urnaces.

~eats,

B>or~, ~uHo1',

Ueof, %utter,

..Co11'€>,

@~eese,

0ggs,

§°>ouftr\j, UegetoMes,

tbtc.,

§°>ic~fes o1'c'l @o1'1'ec'l &ooc'ls.

~ath~e- §>ort
1'~af a"cl fa~f>.
WEST
SIDE
MARKET
, 127WMAIN
ST.,
NORWICH,

5 ef e~~01'e

-

CONN.

Ste.a~ a"cl -:KotWate- r
-:Ke.ati" 9.
Sto"e.s, 9{a"ge.s, ©tc.
~

Jlor~ic~,

@o 1' 1' •

127 =2.

---

--

COOK BOOK.

15

SCALLOPED TOMATOES.-Peel and cut in quite thin slices, make a
forcemeat of bread crumbs, butter, salt, pepper and a little sugar . Put
in a pudding dish the sliced tomatoes and forcemeat in alternate layers;
spread the forcemeat quite thick upon each layer.
When the dish is
nearly full put on a layer of tomatoes and a piece of butter on each slice;
sprinkle in a little sugar and pepper.
Stew the whole with dry bread
crumbs, cover and bake a half hour then ,remove the cover and let brown.
SWEET POTATOES.- They are best baked; are very nice boiled till
tender and laid in the oven to brown.
They require a third longer time
to cook than the common potatoes.
Cold sweet potatoes are excellent
sliced and browned on the griddle.
When one side is done, sprinkle
salt over before turning.

PIES.
PIE CRUST. -One heaping cup flour , a saltspoon salt and a pinch of
baking powder, three tablespoons lard, ice water to mix.
LEMON AND RAISIN Prn.-One
lemon chopped fine, half cup chopped
raisins, one cup cold water , one tablespoon cornstarch, half cup sugar,
half cup molasses.
LEMON Prn.-Bake
the crust separately;
grate the rind, take the
juice of one lemon, yolks of two eggs, two thirds cup sugar, one cup cold
water, heaping dessert spoon cornstarch ; heat and stir until it thickens ;
fill the crust, then frost with white of egg; return to oven and brown.
LEMON PIE No. 2.-One
cup sugar, one cup water, one egg, one
tablespoon of flour, a little salt, one lemon, squeeze out the juice and boil
the lemon until soft enough to pierce with a fork, chop fine ; bake in two
crusts.
This is very nice.
MocK MINCE Prn.-Six
soda crackers, two cups sugar, two cups
molasses, four cups water, two cups chopped raisins, half cup vinegar,
spice to taste.
Makes four pies.
RHUBARB Prn.-Peel,
cut in small pieces, pour over the rhubarb
hot water and let it stand ten minutes; drain, fill plate and cover with
one cup of sugar and sprinkle with small bits of butter.
Use top
crust.
CREAM Prn.-One
pint milk scalded, two tablespoonsful of cornstarch, three of sugar, two yolks of eggs; wet the starch with a little cold
milk, beat the eggs and sugar until light and stir the whole in the scalding milk; flavor with lemon or vanilla and set aside to cool. Line a
plate with pie crust and bake ; fill it with cream and cover it with the
frosting made of the whites of the eggs, well beaten with four tablespoonfuls of sugar ; bake a delicate brown.

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CooK BOOK.

17

CocoANUT Prn.-Two
eggs, one-half cup of sugar, cup of grated
fresh cocoanut, one pint of milk, one table,p ..)on of corn starch, small
piece of butter ; bake with one crust. One half cup of dessicated cocoanut, soaked in milk three or four hours may be :1sed if you cannot get the
fresh.
BERRY Prn.-Sprinkle
berries slightly with flour, add about one
cup of sugar. Bake in a deep plate, use two crusts.
SQUASH Prn.-One
and a half cupfuls of stewed sifted squash, dry
.and mealy, one cupful of boiling milk, half a cup of sugar, half teaspoonful salt, one salt spoonful cinnamon, and one egg beaten slightly.
Mix
in order and bake.
PUMPKIN Prn.-Make
squash.

the same as above, use pumpkin in place of

FROSTED ORANGE Prn.--The
juice, grated rind and scraped pulp
of one orange, one-half pint milk, yolk of two eggs, two-thirds cup
sugar, whites two eggs beaten with one . tablespoon pulverized sugar for
the top ; set in oven and brown.
FILLING FOR RHUBARB PIF.-One
large cup sugar, one teaspoon
flour, one well beaten egg, one heaping cup rhubarb cb.opped fine.
GLAZING FOR Prns.-One
teaspoon butter, one teaspoon milk, churn
toiether, then take a soft flannel, dip into the milk and wash the pie
when taken from the oven
"RHODELLA'S" CRANBERRY Prn.-Chop
three cups cranberries,
add three cups sugar, one tablespoon corn starch dissolved in a little cold
water, then fill the cup with boiling water and mix all together.
MRS. H.'s PUMPKIN Prn.-One
cup stewed pumpkins.
One cup
rich milk. one -half cup sugar, one egg, white beaten to a stiff froth and
added lastly, flavor with lemon. This is very nice.
SQUASH Prn.-Make
pumpkin.

the same as above using squash instead of

RULES FOR MAKING GOOD CAKE.
Use good butter and fresh eggs.
The butter and sugar should always be creamed together.
The whites and yolks of eggs should be beaten separately.
Put a pinch of salt in the whites to facilitate beating.
Cake should be stir.red in but one direction.
When sugar is hard or lumpy it shot1ld be rolled smooth.
The best baking powder is none too good.
The order for mixing the ingredients is: First the butter and sugar,
then the yolks of the eggs, then a little flour before putting in the milk
or liquid to prevent possibie curdling, then flour and whites alternately,
the baking powder being mixed when dry with the flour, and the flavoring to be put in last of all.

BLENDED
SPICE.
18

All
ki nd s in one.
The most de1icious
spice in the world.

STANTON
NORWICH,

& TYLER
CONN.

COOK BOOK.

CAKE.
SPONGE CAKE.-Yolks
of two eggs, one cup sugar, (beat these together until very light). six tablespoons cold water, one teaspoon lemon
or vanilla, two teaspoons baking powder, one and one-third cups flour,
lastly, add the whites of the eggs beaten to a stiff froth ; bake in a moderate oven about thirty minutes.--A.
11£. S
ONE EGG CAKE.-One scant half cut of butter, one cup sugar, one
egg, one cup sweet milk, two teaspoons baking powder, two cups flour,
one teaspoon lemon or vanilla.-A.
M. S.
LAYER CAKE.--One tablespoon butter, one cup sugar, two eggs, one
cup sweet milk, two teaspoons baking powder, two cups flour; bake in
three shallow tins.
SPICE CAKE.-Yolk one egg, one-half cup butter, one cup sugar,
one-half cup sweet milk, one teaspoon baking powder, one and one-half
cups flour, one teaspoon each of nutmeg, cloves and cinnamon.
GOLD CAKE.-One-half
cup butter, one and one-half cups sugar,
four eggs (yolks), one whole egg, one-half cup milk, one-half teaspoon
mace, one-fourth teaspoon soda, three-fourths teaspoon cream tartar, two
and one-half cups flour; mix in order given, putting soda and cream tartar in the flour.
SILVER CAKE.-One-fourth
cup butter, one and one-half cups sugar,
one-half cup milk, one-half teaspoon soda, three-fourths teaspoon cream
tartar, two and one-fourth cups flour, five eggs (whites).
QUICK FRUIT CAKR.-Two
cups sugar, four eggs, two-thirds cup
butter, one cup milk, one heaping tea.spoon soda, two teaspoons cream
tartar, one cup each currants and raisins, a quantity of citron, teaspoon
cinnamon.
SPICE CAKE.-Four eggs, one cup butter, two cups brown sugar, one
cup sweet milk and three cups flour, one teaspoon each nutmeg, cinnamon and cloves, and one and one-half teaspoons baking powder.
TEA CAKE.-One and one-half cups white sugar, one-half cup butter,
tw0-thirds cup milk, three eggs, two cups flour, one teaspoon soda, two
teaspoons cream tartar, one teaspoon lemon or vanilla.
MARBLE CAKE.-Three
eggs, one cup white sugar, one-half cup
butter, one-half cup milk, two teaspoons baking powder, one teaspoon of
lemon or vanilla, two and one-half cups fl0ur; take half of this and add
three . tablespoons chocolate, or one-half teaspoon cf each nutmeg, cioves,
mace and cinnamon ; drop a tablespoon of the · ight, then one of the
dark, and so on until all the dough is used; bake in a moderate even,

,

COOK BOOK.

19

NUT CAKE.-One-half
cup butter, one and one-half cups sugar,
three eggs, one-half cup milk, two and one half cups flour, two teaspoons
bakin2" oowder, one cup of any kind of nuts chopped.
COFFF.E CAKK-One
cup brown sugar, one cup butter and lard
mixed, two eggs, one cup of strong coffee, one-half cup of molasses, one
teaspoon soda, one teaspoon each cinnamon and cloves, one cup of raisins
or currants, five cups of flour, bake about an hour.
ORANGE CAKE.-One
and a half cups sugar, two cups flour, one
teaspoon cream tartar, half teaspoon soda; stir these together with half
cup milk, juice of one orange, five eggs, saving three whites for frosting;
bake in four tins. Frosting.-Whites
cf three eggs, grated peel of one
orange, pulverized sugar to make like jelly.
ANGEL CAKE.-Whites
eleven eggs, one and one-half cups sugar,
one cup flour, one teaspoon cream tartar, one teaspoon vanilla, beat
eggs to stiff froth, beat sugar in the eggs, mix cream tartar into the flour.
DELICATE CAKE.-Three
cups sugar, one and one half cups butter,
five eggs, one cup milk, five cups flour, two teaspoons baking powder;
flavor with lemon.
WHITE CAKE. -Two
cups butter, whites twelve eggs, four cups
sugar, one cup sweet milk, six heaping cups flour, one teaspoon soda,
two teaspoons cream tartar or baking powder.
Nice made in layers with
icing and English walnuts.
PORK CAKE.-One egg, one pound fat salt pork chopped fine, pour
upon it half pint boiling water, one pound choppej raisins, two cups
sugar, one cup molasses, one heaping teaspoon soda, one teaspoon cinnamon, allspice and cloves, half nutmeg, flour to make a stiff batter.
This
quantity makes two loaves.
SOFT GINGER BREAD.-One coffee cup molasses, one coffee cup
sugar, piece of butter size of an egg, two eggs, one cup sour milk, with
one teaspoon soda, ginger, salt, cinnamon mixed in flour, one-half teaspoon powdered cloves, three scant cups flour. Bake in two pans in
rather slow oven.
vVATERMELONCAKE,-L."gl,t part: One cup white sugar, one-half
cup butter, two-thirds cup milk, whites three eggs, two teaspoons baking
powder.
Make cake stiff. Red part: One cup red sug1r, half cup butter, two-thirds cup milk, white three eggs, two teaspoons baking powder,
flour to stiffen, raisins.
DIAMOND CAKE.-One cup sugar, three eggs, one tablespoon butter.
three tablespoons milk, one cup flour, one teaspoon baking powder,
Flavor the frosting with vanilla.
Bake on a dripping pan and cut in
diamonds.

GENUINE IMPORTED
CASSAVA TAPIOCA.
20

REQUIR~:S
NO
SOAKING.

STANTON
NORWICH,

& TYLER,
CONN.

CooK Bo o K.

CHOCOLATE CAKE.-Three
cups sugar; one cup butter, three eggs,
one cup cold water, four cups flour, two-thirds cake Baker's chocolate
dissolved in half cup boiling water , three teaspoons baking- powder ;
flavor with vanilla.
This receipt makes two loaves.
CocoANUT CAKE,-Four cups flour, three cups sugar, one cup milk,
five eggs beaten separately, save whites of three for frosting, one cup butter, three tea spoous baking powder, half cocoanut grated, put into the
cake ; the other half put with whites three eggs and half a cup powdered
sugar, with orange or lemon extract.
!lake the cak" in jelly pans ; when
done spread frosting between and on top.
lcE CREAM CAKE.-Half
cup butter, half cup sweet milk, one c•1p
of sugar, one and three-quarters cups flour , the whites of three eggs well
beaten, two teaspoons baking powder ; flavor with lemon; for the frosting use yolks of two eggs and flavor with vanilla.
DOLLY V ARDE:slCAKE. - Two cups sugar, three eggs , two-thirds
cup butter, one cup milk, two and one-fourth cups flour, one teaspoon
cre,im tartar, one-half teaspoon soda, one teaspoon lemon flavoring; bake
one half in two layers; to the remainder add one cup cciopped raisins, one
large spoon molasses, one teaspoon cinnamon, one-half teaspoon nutmeg.
Put jelly or frosting between each layer.
PLAIN CAKE.-Three
eggs, two cups of sugar, one-half cup butter,
three-quarters cup sweet milk, one teaspoon cream tartar, one-half teaspoon soda; flavor with lemon or vanilla to suit taste, flonr enough to
make it of proper consistency.
POND LILY CAKE.-One cup butter, one and a half cups sugar,
whites of five eggs, one and a half pints of flour, one and a half teaspoons of baking powder, one cup milk; flavor with one-half teaspoon
T.)Se flavoring.
VANILLA CAKE.-One and a half cups butter, two cups sugar, yolks
of six eggs, one pint flour, one and a half teaspoons baking powder, one
teacup cream, one teaspoon of vanilla.
Rub butter and sugar to a light
cream, add egg yolks and cream, flour sifted with baking powder and extract.
Mix into a smooth, rather firm batter.
Bake in shallow tins in
hot oven over thirty minutes.
LEMON CAKE.-Three
teacupsful sugar, one cup butter, five eggs,
a level teaspoon of soda dissolved in a cup of sweet milk, four full cups
sifted flour, two teaspoonsful of lemon extract.
Bake in two shallow
tins. Ice when cold with a lemon icing.

COOK BOOK.

2 [

WHIPPED CREAM CAKE.-One
cup sugar, two tablespoonsful of
soft butter stirred together, add the yolks of two eggs well beaten, then
add four tablespoonsful of milk, a little of vanilla extract. then the beaten
whites of the eggs. Mix a teaspoonful of cream tartar and one-half teaspoon of soda in a cup of flour, sift it into the cake batter and stir it
lightly.
Bake in a small dripping pan. When the cake is cool, have
ready one-half pint of cream sweetened and whipped to a stiff froth, also
flavored with extract of vanilla.
Spread over the cake while fresh.
STELLA'S FRENCH CAKE.-Three
eggs, two cups sugar, two and
one-third cups butter, one cup sweet milk, three cups flour, two heaping
teaspoonsful of baking powder.
Flavor with extract of lemon or rose.
MYRTLE CAKE.-Five
eggs beaten light and yolks strained, three
cups powdered sugar, one cup butter creamed with the sugar, one cup
sweet milk, two teaspoonsful baking powder, four cups sifted flour, one
teaspoon of lemon and one -half teaspoon nutmeg.
Bake in two loaves
and cover with lemon frosting.
SEA FOAM CAKE.- One and one-half teacups pulverized sugar,
whites ten eggs, one rounding cup flour, one-half teaspoon cream tartar
mixed in the flour, flavor with lemon.
Beat the whites to a stiff froth,
sift the sugar in and add the flour, in which the cream tartar has been
mixed.
Stir lightly, just enough to mix the flour.
Bake one hour,
When the sizzling sound ceases the cake is done.
Co:-iFEDERATE CAKE.-Two cupsful butter, two cupsful sugar, ten
eggs, one-half teaspoonful baking powder, one and one-half pints flour.
Rub the butter and eggs to a light white cream, add the eggs two at a
time, beating ten minutes between the rest, add the flour sifted with the
baking powder, then flavor with one teaspoon extract of orange, and mix
it until is a smooth batter.
DucHESSE CAKE.- One and one -half cupsful butter, one cup sugar,
six eggs, one teaspoon baking powder, one pint flour, one teaspoonful
lemon or vanilla.
Rub the butter and sugar to a light cream, add the
eggs, two at a time, beating ten minutes between each addition.
Sift
together the flour and baking powder, add the butter, etc , with the
extract.
Mix into a medium thick batter and bake in small shallow
square pans lined with white paper and bake in a ~teady oven thirty
minutes.
When they are taken from the oven ice them.
FRIED CAKES.-One cup sugar, one cup sweet milk, two eggs, butter the size of a large walnut, two teaspoons baking powder, mix and roll
out and fry in hot lard.

sPrcE YOUR MINCE PIES, FRUIT
CAKE, DOUGH CAKE, ETC., with
22

Stanton's
Blended
sp·ice

COOK BOOK.

FRIED CAKES.-One cup sugar, one cup sweet milk, two eggs, three
tablespoons melted butter, two teaspoons baking powder, flour enough to
handle well ; fry in hot lard.
VANILLA CoOKIES.-One cup sugar, two-thirds cup butter, two eggs,
one and one-half teaspoons baking powder, one teaspoon vanilla, one tablespoon sweet milk, add flour enough to roll out.
GINGER SNAPs.-Put one teaspoon of soda and one of ginger into a
teacup and fill up with molasses an<l beat until very light, then put three
tablespoons of lard into a cup and pour three tablespoons of boiling hot
water over it ; mix with enough flour to roll out well and bake in a
quick oven.-A.
M. S.
DROP CooKIES.-One
cup sugar, half cup butter, one cup milk, one
egg, two cups flour, two heaping teaspoons baking powder, one-fourth
nutmeg, drop in tins and bake in a quick oven.
SUGAR CooKIES.-One
cup butter, two cups sugar, two eggs beaten
light in a cup, then fill up with sweet milk, one teaspoon soda, two of
cream tartar, mix soft, nutmeg and caraway seeds; bake in a quick oven.
CINNAMONWAFERS.--One-half pound sugar, one-fourth pound butter, two eggs, one-fourth cup milk, one tablespoon cinnamon, one-half
teaspoon soda, one of cream tartar, flour enough to handle well, roll thin
and bake in a quick oven.

FILLING FOR LAYER CAKES.
BANANAFILLING.--Make an icing of the whites of eggs and one
and one-half cups powdered sugar. Spread this on layers and then cover
thickly with bananas sliced thin or chopped fine. The top should be
simply frosted.
CREA~! FROSTI'.\'G.- -One cup thick cream whipped, sweetened and
flavored wit;, vanilla; spread this between the layers and on the top.
ORANGE FILLING.--Peel two large oranges. remove the seeds an<l
chop fine, add half a peeled lemon, one cup sugar and the beaten white
of one egg. This makes a very fine filling.
FIG FILLING.-Chop
a pound of figs fine and put in a stew pan,
pour over them a iea cup of water, add half a cup sugar, cook until
soft. When cold spread between layers.
CHOCOLATE CREAM FOR FILLING.--Five
tablespoons of grated
chocolate, enough milk or cream to wet it, one cup sugar, one egg. one
teaspoon vanilla, stir the ingredien~3 over the fire until thoroughly mixed,
having beaten the egg well before adding it.

CoOK BOOK.

23

CHOCOLATE FILLING.-Whites
of two eggs beaten to a stiff froth,
one cup powdered sugar, flavor with a little vanilla, then add four
tablespoons grated chocolate.
Beat this very lightly so as to give the
filling a speckled effect.-A.
M. S.
GOLDEN FROSTING.-A very handsome frosting can be made by
using the yolks of the eggs instead of the whites.
Proceed exactly as for
ordinary frosting.
CoCOANUT CREAM FILLING.-One
cup rich milk, one tablespoon
flour or cornstarch, three tablespoons sugar, one egg, the white beaten
stiff and added when the cream is cold ; flavor with lemon or vanilla.
Spread on layer cake and sprinkle thick with cocoanut.

PUDDINGS
COTTAGE PUDDING.-One
egg, one tablespoon of butter, threefourths cup of sugar, one-half cup of milk, two cups of flour, two teaspoonsful baking powder; flavor with lemon extract and bake in a hot
oven .: serve with hot liauid sauce.
INDIAN PuDDING.-One
qua,t milk, five teaspoonsful Indian meal,
wet up the meal with a little milk and add it to the boiling milk; sweeten
to taste; six eggs, take out the whites of two; beat the four eggs and
two yolks and stir into the pudding; bake one-half hour ; beat the whites
with a little sugar and when the pudding is baked put on the top and set
in the oven to brown.
DELMONICOPUDDING.--One quart milk, three spoonsful cornstarch,
mix the starch with a little of the milk, and stir just before it boils ; boil
from three to five minutes.
Take six eggs, separate the whites, beat the
yolks with six tablespoonsful of sugar and stir in. Flavor with lemon.
Let it boil a moment.
Beat the whites to a froth with three tablespoonsful sugar ; pour over the top and brown.
BIRD'S NEST PUDDING.-Put
into three pints boiling milk six
crackers rolled fine, add one cup raisins; when cold add three eggs, well
beaten, four apples, pared and cored ; sweeten to taste.
Bake one hour.
Serve with sauce.
APPLE SNOW.-Six good sized apples; remove skin and core; add
the whites of three eggs, one cup sugar ; beat to a stiff froth.
Sauce:
One pint milk, yolks of two eggs, two teaspoons cornstarch, two tablespoons sugar, a little salt, flavor with vanilla; add to boiling milk.
TAPIOCA CREAM PUDDING.-Three
tablespoons of tapioca, wash
and cover with milk, let soak over night; in the morning put it on the
stove with one quart of milk, when it boils stir in the yolks of three eggs,
half cup sugar and a little salt, flavor when nearly cold . Make a frosting
of the whites of the eggs with a little sugar.
Set in the oven to brown.

24

COOK BOOK.

RHUBARB BLANC MANGE.-Prepare
rhubarb as for a sauce, stew
until in a pulp, sweeten and thicken with cornstarch which has been dissolved in cold water.
The amount of cornstarch used depends upon the
juiciness of the rhubarb.
Pour into molds while hot. Serve when cold
with sweetened cream or whipped cream,
This is delicious.
THE QUEEN OF PUDDINGS.- Take one pint of nice bread crumbs,
one quart milk, one cnp sugar, the yolks of four eggs well beaten, rind of
one fresh lemon grated fine, a piece of butter the size of an egg, then
bake till well done. Beat the whites of four eggs to a stiff froth, add a
teacup sugar, the juice ')f one lemon; cover the pudding with jelly and
then put on the frosting; put in the oven till brown,
SUET PuDDING.-One cup suet (chopped fine), one cup raisins, half
cup molasses, one cup milk, half teaspoon soda, one teaspoon cream
tartar, two eggs and salt. Steam three hours.
CoCOANUT PUDDING.-Grate
one cocoanut, three dried biscuit,
rolled fine, or the same quantity in stale bread, eight eggs, one-fourth
pound butter, a little salt, one quart milk to be boiled and poured on the
dry bread, the coc0anut to be poured in the last thing.
If the pudding
is plainer, pnt in less butter and more bread and milk, according to your
own judgment.
ORANGE PUDDING.-Six small sweet oranges cut up, one cup sugar
poured over them and let stand.
Make a custard of one pint of milk, a
little salt, yolks of three eggs, well beaten, two tablespoons flour in a little cold milk ; add to boiling milk and pour over the oranges.
Beat the
whites of eggs to a stiff froth, add one tablespoon powdered sugar, pour
over the custard; set in the oven to brown.
Eat cold.
RICE AND APPLE PUDDING.-Co1e as many nice apples as will fill
the dish, boil them in light syrup, prepare one-fourth pound of rice in
milk, with sugar and salt, put some of the rice in the dish, then put in
the apples and fill up the intervals with rice. Bake in the oven till it is a
fine color.
HALF-PAY PUDDING.-Four ounces of each of the following ingredients, viz.: Suet, flour, currants, raisins and bread crumbs, two tablespoons molasses, half pint milk, all of which must be well mixed together
and boiled in a mould four hours ; add a pinch of salt. This is an
excellent substitute for Christmas plum pudding.

PUDDING SAUCES.
FOAMY SAUCE.- Beat the whites of two eggs until foamy, not dryadd one cup of sugar and beat well, add one cup of boiling milk and last,
iuice of one lemon.

COOK l:!OOK,

25

APRICOT SAUCE.-Boil together for five minutes one cup of apricot
Use any
juice, one-half cup sugar, one teaspoonful corn starch ; strain.
kind of fruit juice in like manner.
HARD SAUCE.-Rub one-quarter
gradually half a cup powdered sugar.

cup of butter to a cream, add
Flavor and put on ice.

WHIPPED CREAM SAUCE.-Mix one cup of cream, teaspoonful vanilla, half a cup powdered sugar, and whip witl:out skimming the froth.
Add beaten white of one egg and beat altogether.
MOLASSESSAUCE.-Mix one cup molasses, one tablespoonful vine•
gar, half a saltspoonful salt and one tablespoonful butter.
Boil ten minutes. Good for plain boiled rice.

LEMON OR VANILLA ICE CREAM.
One quart rich milk, three eggs, one large tablespoonful cornstarch,
one coffee cup granulated sugar.
Put the milk in a tin pail and set ;t in
a kettle of hot water to boil. Rub the cornstarch smooth in a little cold
milk, add to it the sugar and the eggs. Beat these well together and stir
into the boiling milk. Remove from the fire a minute or two and set it
to cool. When perfectly cold add one teaspoon of vanilla, lemon or
orange flavoring and freeze.

CHOCOLATEICE CREAM.
One quart cream, one pint new milk, two cups sugar, two eggs,
beaten very lig-htly, five tablespoomful chocolate rubbed smooth in a
little milk. Heat the milk nearly to boiling and pour slowly in with the
beaten egg and sugar. Stir in the chocolate, beat well three minutes and
return to the inner kettle.
Heat until it thickens well, stirring constant•
ly, take from the fire and set aside to cool. When the custard is cold,
beat in the cream and freeze.

PICKLES AND PRESERVES.
SWEET PICKLED PEACHES.-Seven pounds fruit, three and one-half
pounds sugar, one pint vinegar, one ounce cloves, one ounce cinnamon.
Scald and pour over fruit three days in succession.
SPICED CURRANTS.-Five pounds currants, four pounds sugar, one
pint vinegar, four teaspoons cinnamon, two teaspoons cloves. Boil three
hours.
CHILI SAUCE.-Thirty large tomatoes, ripe, smooth and round, ten
green peppers, five teaspoons salt, twenty tablespoons sugar, ten cups
vinegar, five· large onions; put on the stove the vinegar, and tomatoes
whole, after having peeled them, chop peppers and onions very fine and
then put in all the ingredients and boil till quite thick.
Put up in glas3
jars after it has cooled.

26

COOK BOOK,

ToMATO CATSUP.-Scald
and peel one bushel ripe tomatoes, then
put on the stove and stew; when soft, sift through a wire sieve, then put
in a kettle, and to each quart of liquor add two-thirds wine glass salt,
one-quarter wine glass whole cloves, one-quarter teaspoonful ginger, onehalf teaspoonful mustard, one-quarter teaspoonful cayenne, two.thirds
tumbler vinegar.
PRESERVEDGRAPES.-Press the pulp from the grapes; put the pulp
over to boil in a little water, then press through a cullender to remove
the seeds, Then put the juice, pulp and skins together, add a pound of
sugar to each pint and boil down thick,
CURRANT, BLACKBERRY,STRAWBERRYJELL.-- Put the fruit into a
stone jar and set this in a kettle of warm water and put it upon the fire,
Let it boil closely covered until the fruit is broken to pieces; strain,
pressing the bag very hard, putting in but a few handsful at a time, and
between each squeezing turning it inside out to scald off the skin and
pulp. To each pint of juice allow a pound of. sugar. S·et the juice alone
to boil, and, while it is boiling, put the sugar into shallow pans and set
it into the oven to warm. Boil the juice just twenty minutes, then throw
the heated sugar into the boiling juice, stirring rapidly all the time. It
will hiss as it drops in and melts very rapidly. Let the jelly just come to
a boil and take off instantly; put into jelly glasses that have been previously rolled in hot water.
RHUBARBA:<IDORANGE MARMALADE.-To every pint of cut rhubarb
allow three oranges and twelve ounces of crushed loaf sugar.
Peel the
oranges, scrape out as much as possible of the white pith and cut the
rinds into thin strips as for orange marmal:ide.
Cut the inside of the oranges into slices, removing the seeds.
Put rhubarb, oranges and sugar
into a preserving pan and then boil them gently over a moderate fire
until sufficiently done, which may be ascertained by trying some of the
marmalade on a plate.
As the scum rises it should be removed.
When
the jam sets pour it into jars to be covered next day.
PRESERVED QUINCES.-Use orange quinces,
Wipe, pare, quarter
and remove all the core and th.e hard part under the core. Take an equal
part of sugar, cover the quinces with cold water, let them come slowly to
a boil, skim, and, when nearly soft, put one-quarter of the sugar on the
top, but do not stir. When this boils add another part of the sugar and
continue until all the sugar is in the kettle.
Let them boil slowly until
the color you like, either dark or light.
PRESERVED PEACHES.-Weigh the fruit after it is pared
nad allow one pound of sugar to every pound of peaches.
quarter of the stones, take out the kernels and break them
and boil in just enough water to cover them, until soft, when

and stoned
Crack oneinto pieces
set aside to

CooK BOOK.
steep in a covered vessel.
Put a layer of sugar at the bottom of the kettle, then a layer of fruit and so on until both are used up. Set it where
it will warm slowly until the sugar is melted and the fruit h ~t through,
then strain the kernel water and add it. Boil steadily until the peaches
are tender and clear.
Take them out with a skimmer and lay them without crowding upon flat dishes.
Boil the syrup until it is thick and clear,
taking cff the scum.
Fill the jars two-thirds full of peaches and pour
over them the boiling syrup and fasten securely.

BEVERAGES.
CHOCOLATE.-One tablespoonful chocolate for each person.
Pour
on boiling water and allow to thicken up; milk enough to cool ; then stir
in well beaten egg and sugar to taste; add milk and boil ten to twenty
minutes ; flavor with extract vanilla.
Bea t whites of eggs and pour over
when ready to serve.
Coco;1,, - Six tablespoonsful cocoa to each pint water, as much milk
as water, sugar to taste.
Rub cocoa smooth in little cold water; have
ready on the fire pint boiling water; stir in grated cocoa paste.
Boil
twenty minutes, add milk and boil five minutes more, stirring often.
Sweeten in cups so as to suit different tastes.
CoFFEF: FOR Six PERSONS.-Take one full cup ground coffee, one
egg, a little cold water ; stir together, add one pint boilinl?; water, boil
up; then add another pint boiling water and set back to settle before
serving.
FRENCH COFFEE, No. 1.-Three
pints water to one cupful ground
coffee. Put coffee grounds in bowl; pour over it about one-half pint
cold water and let stand for fifteen minutes; bring remaining two and
one -half pints water to a boil. Take coffee in bowl, strain through fine
sieve, then take French coffee-p:it, put coffee grounds in strainer at top
of French pot, leaving water in bowl. Then take boiling water and pour
over coffee very slowly.
Then set coffee-pot on stove five minutes; must
not boil. Take off and pour in cold water from bowl that coffee was first
soaked in to settle.
Serve in another pot. The French, who have the
reputation of making the best coffee, use three parts Java, one part Mocha.
FRENCH COFFEE, No. 2.-One
and one half
Put in a flannel bag, tie top and put in old fashioned
three pints water, boil ten minu:eS-; serve in another
rich coffee cm be made by adding to grounds first
egg, shell and all broken, and thoroughly mixed "·ith
is used omit soaking coffee grounds in water.

cups ground coffee.
coffee-pot; pour on
coffee-pot.
A very
placed in bowl one
coffee. \\,'here egg

COOK BOOK.
VIENNA COFFEE.-Equal
parts Mocha and Java coffee ; atlow one
heaping tablespoonful of coffee to each person and two extra to make
good strength.
Mix one egg with grounds, pour on coffee one-half as
much boiling water as will be needed, let cofiee froth, then stir do\\·n
grounds and let boil five minutes; then Jet colTee stand where it will keep
hot, but not boil, for five or ten minutes, and add rest of water. To one
pint of cream add white of an egg, well beaten; this is to be put in cups
with sugar and hot cofiee added.
TEA. -To make good tea is almost as difficult as to make good coffee;
the failure in both cases usually comes from not usini good and sufficient
material.
Following receipt makes good tea: Scald teapot, put iu plenty
tea, cover with boiling water, spread thick napkin over and about it and
let stand five minutes before filiing with more boiling water; let stand
ten or twelve minutes longer and pour out.
lcED TEA,-Mixed
tea makes a better cold drink than either black
or green.
Strain it into perfectly clean bottle and keep on ice. When a
drink is wanted, pour glass three-quarter full, sweeten lavishly and fill up
glass with broken ice. Drink without cream.

SPECIAL RECEIPTS.
Sr<IP DooDLEs.-One
cup sugar, half cup milk, one egg, one and
one-half cups flour, one tablespoon butter, one and one-half teaspoons
baking powder, bake in square tin, and when ready for oven mix one
teaspoon cinnamon with six of powdered sugar and sift over top. Cut
into squares; cocoanut or chocolate can be used instead of cinnamon.
SPONGE CAKE.-Mix
one and one-half teaspoon
lemon or orange, two eggs
or cream, mix in the order

in a bowl one and one half cup pastry flour,
baking powder, bne cup sugar, one teaspoon
broken into a cup and the cup filled with milk
given and beat very hard till light.

FRENCH PICKLE.-One peck green tomatoes sliced, six large onions
sliced, one cup salt. Let stand over night, drain well. Cook twenty
minutes in one quart vi'begar, and two quarts water, drain again and add
two quarts vinegar, two pounds brown sugar, half pound white mustard
seeds, one teaspoon red pepper, one tablespoon mustard, one table;poon
cloves, one tablespoon cinnamon, one tablespoon allspice, one tablespoon
ginger, simmer two hours.
PICCALL!Ll.l.-Chop
together o~e peck green tomatoes, six green
peppers, four onions, add one tablespoon salt and drain.
/\dd vinegar
to cover and one cup sugar, one tablespoon allspice, one tablespoon
cloves, one tablespoor. cinnamon, four tablespoons white mustard seeds.
Simmer one to two hours.

COOK BOOK.
SPICE CooKIES.-One
cup molasses, one cup sugar, one cup butter,
one cup milk, one teaspoon cinnamon, one teaspoon cloves, one teaspoon soda , one teaspoon baking powder.
PLAIN CooKrn S -Half
cup butter, one cup sugar, quarter cup
milk, one egg, two teaspoons baking powder, flour to roll thin, cream the
butter, add the sugar, milk, egg beaten lightly and baking powder mixed
with flour. Add caraway seeds if liked.
WALNUT FILLING FOR CAKE.-One cup milk, half cup sugar, pinch
salt. Thicken with one tablespoon cornstarch, when cool stir in one cup
walnut meats chopped.
CREAM PuFFs.-One
cup water, one butter.
Bring to boil and stir
in one cup flour, take off stove and stir till smooth.
Cool, then stir in
three eggs, one at a time. Drop spoonfuls on buttered baking tin.
Bake
fifteen or twenty minutes in hot oven . Make twelve puffs.
LIFE PRESERVERS.-Drop
hot fat and fry as doughnuts;

spoonfuls of bread dough risen light into
nice for breakfast, with or without syrup.

CREAM NECTAR.-Six cups sugar, three pints water, half lemon
juice . two ounces tartaric acid, bring to boil and thicken with half cup
flour stirred smooth in little water.
When nearly cold add well beaten
whites of three eggs . Flavor with one ounce essence wintergreen.
Use
one large tablespoon of above syrup to half glass water, stir in quarter
teaspoon soda.
SPLIT PEA So u P -One cup dried split peas, three pints cold water,
one tablespoon butter, one tablespoon flour, half teaspoon sugar, one teaspoon salt, soak over night, then let simmer till dissolved.
When soft
rub through a strainer. Add either water, stock or milk to make the consistency you wish. Cook one large tablespoon butter and one of flour
together, add to strained soup while boiling.
MOCK CHERRY Prn.-One
and one half cup whole cranberries, half
cup -raisins seeded and chopped, one cup sugar, one tablespoon flour, half
cup water with one teaspoon vanilla.
FITCHBURG SCRIPTURE CAKE-One cup butter, Judges S: 25; two
cups sugar, Jere. 6: 20; three and one-half cups flour, I Kings 4: 22;
two cups raising, I Sam. 30: 12; two cups figs, I Sam. 30: 12; one cup
almonds, Gen. 43: II; one cup water, Gen, 2.;: 20; six eggs, Isa. 10:14;
a little salt, Lev. 2: 13; one large spoonful honey, Ex. 16: 31; spices to
taste, I Kings, 10: 2; do as told in Prov. 23: 14. Add two teaspoonfuls
of baking powder.

FLEISGHMANN'S
S~ea ct %ur~e,
VEGETABLE -Pur1'iture.,
GOMPRESSEOCBa r~e.ts,

YEAST
HAS

RO EQUAL.

H. R. WOODWARD
Don't let lite co11!mls of
tltis book so la/,c 11pyo11r
mind as to ha,,1,, you forg-et the .........
.

a1'c1 Sto~e.s.

41 MAIN STREET.

W, H. CARDWELL,
FLOUR,
GROCERIES
andPROVISIONS,
BUTTER
, CHEESE,
FRUIT
,
andCAN-NED
GOODB.
VEGETABLES
INTHEIR
SEASON
.
3 t o 9 MARKET

NORWICH,

J. H. STANDISH,
DEALtE~

ST. ,

.

CONN.

f. J. MOULTON,

IJ',I

TRUNKS,
TRAVELING
BAGS, pt]oto~ra pt]~r.
SUITCASES,
HARNESSPICTURE
FRAMES
MADE
TOORDER.
AND
HORSE
GOODS.
35 BROADWAY,
56 MAIN STREET.
ESTABLISHED
A

T HATCMER

1834 .

OTIS.

ROBERT W. O TIS,

A. T. OT IS & SONS,
DEALERS

IN

NORWICH,

-

CONN.

STEPHEN
A. BAILEY,

Meats
AND

FINEGROCERIES
ANDPROVISIONS,Provisions~
I

I

I

I

261 MAIN STREET
Telephon

e 124 5.

NORWICH

,
, CONN .

40 Broadway,
Norwich,

Conn.

MElUORANDA.

MEJU:ORANDA.

45 Broadway,
Central

Building.

'-~L
~~

RALLION
THE
GROCER.
NORWICH,

GILT

EDGE COFFEEJ
THE
L. A.GALLUP
CO.
31 Water

St.,

NORWICH , CT .

P R OPRIETORS.

CONN.

J. McJENNETT,-IF77E5l~
·::--,.
I44 and I46 Mai'n St.
c;rvEs
PARTICULAR
CHJLDNE.V'S
A.\'D

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J. \ 'FA.\'7S
CL OA A-.'>·
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THEPLAUT-CADDEN
GO.
,
$

IANO
STORE.

P

$

3 STO~ES

BI

EWELRY
STORE.

J

145

Ideal
Patent
Kid
.

. .;t. .;t.

CY CLE
STORE.

MA.IN 'STREET,
NORWICH,

The

CONN.

QUEEN
QUALITY.
7775f50

$3SHOE
FOR
WOMEN,

SocietyGirl.

After tryi11l{ a pair, the wearer will
become co11vinced ef I lte error ef purchasz11x c/1eaper ones. T/1ey are so neat a/id
perfect filli11,f;·, and you can l(d
ail
kiJ1ds q Leat/1er - Paie11t Leallter a11d
E1zamel, o.f tlus Sltoe is worl/1 more t/1a11
any otlter manufacture at $4.00 a pair.
TVe ltm1e Caif, ht;[;lt cut, 9 incites /1tg/1,
lteavy sole mamtis/1 style, bot/1 ldd and
caif, your choice.for $3. oo.

GEO. W. KIES & CO.
Sol e A ge nts for Nor wi ch an d Vic in i t y

WHEN MARKETING CALL AT THE

PEOPLES

*

MARKET.

6 FRANKLIN STREET.

JUSTIN HOLDEN,

PROPRIETOR.

MEN'S
AND
BOYS'
CLOTH
NG
.
.C:--

'

\ 84

~ail'\

Street •