¥ pee 2 6 5.525059955 009599269) xxoacrems at Chee sectesscs es 2229.89 rian ath me vinta PEATTATS TUES rere ‘ae —s 4S. a) ee — , sp i, Tiexes Preece! Wyss = =o Wa of eee | SERRESEE rivrir Oe EEE ee SST Seest VEREE [22 O86 68» 24 it 2 a 7 Det rirtrtery » % ae Re A pet AOR S EG R NATE, 7 j ' ' pe LL al a del aT dal in i ad i Ni aia un“ to COMPILED BY LADIES OF THE BAPTIST CHURCH, REAE Tiedt Tht TARBORO’, N. C. t tees baat on” a pve gotye reerisetrerriyyy ee Al he, tal et COMPILED BY LADIES OF THE BAPTIST CHURCH, TARBORO’, N. C. For the Benefit of the New Baptist Church. Price 50 Cents. (er Property.of:. a . FPHE HIGH. POINT: ey oom EAP AUSTIN este PUBLIC LIBRARY a = 7 panna ACARI sac GE ease, eae Ss meme cs <= 1S = cere “ a -- All men love good things. This is a common way of saying, that every man, be he perfect or imperfect, has in his mind an ideal of those things that he loves, and that concern him most. This is undoubtedly true, and proved by simple observation. Men must live, move and have their being. To do so, they must eat. Therefore if living is important, and there is no man, it is sure, that denies this, then that which sup- ports life, surely is of equal importance, and being so, demands our attention and care. Eating is a good thing, an enjoyable thing, a profitable thing. It is an absolute necessity. It is one of nature’s first requirements. Every man wants the best. To have the best. there must be careful preparation and good material. In this little volume, will not be found the matter for the cook, but its contents pertain only to the how, the why, and the wherefore. It makes little pretention to originality. It is in fact only an arrangement of the best recipes, the collections olf generations, conveniently arranged for the house-keeper’s use. We have been asked to write this short preface. We consented, and if the perusal of this book prove as much pleasure to the buyer, as our task has been, then both will be satisfied, and the good ladies of the Missionary Baptist Church of Tarboro’, will feel themselves amply repaid for their labors. We cheerfully commend the book to the public, not only for its real worth, but for the cause it so nobly represents. PAUL JONES. a i I. ee ls tke: ie — wo a 3 The following is a table of measures and weights which will be found useful in connection with the recipes: One quart of flour, 1 pound Two cupsful of butter. , : Two cupsful granulated sugar, Two heaping cupsful of powdered sugar, I . One generous pint of liquid, One pint of finely chopped meat packed solidly, 1 ‘ The cup used is the commen kitchen cup, holding half a pint. pee — -—()j _- ——_ — Sours. BEEF SOUP.—Take a shank or a piece of roasted beef, put it in a dinner pot full of cold water, with 1 quart can of tomatoes, } of a cabbage, 2 ears of corn, 12 pods of okra, and a few butter beans; thicken with flour, add salt and pepper to taste. Boil about three hours. Soup is better made from a roasted shank.—Mrs. Austin. CHICKEN SOUP.—Take one chicken with 8 pints water, boil till chicken comes to pieces, then add 1 cup sweet milk, let it come to a boil which will make it thick enough. Salt and pepper to taste. For sick people, milk can be omitted.—WUrs. Austin. SOUP STOCK.—To 4 pounds of lean beef put 4 quarts of cold water, wash the meat and put it in the water with- out salt; let it come slowly to boiling point. Keep the oy : ] oe SS ] i e i “i i cum skimmed off. add a little salt and let it boil gent until the meat is in rags. BOUILLON.—To 4 quarts of stock made of leat id 1 ; : a = . An Ch | quart Ot romatoes, > pint ot tine chopnned ONLOAS ‘ablespoonful of celery salt, 2 of chopped parsley, 1 of all- Spice, 1 of cloves, 4 of brown flour, 1 quart of claret wine. Simmer slowly 40 minutes, and just before straining add the Whites of two egos well beaten. ‘l'wo tablespoensful of butter may be added. 0 MEATS. VIRGINIA HAMS.—For each 100 pounds of ham, 10 Pounds of salt. 2 ounces of saltpetre, 2 pounds of brown Sugar, 1 ounce of red pepper, from 4 to 42 gallons of water or just enough to cover the hams; the brine should be Strong enough to float an egg. Thehams should remain in the brine § or 6 weeks, then hung up and smoked a light brown with hickory chips. After smoking wrap each ham n Papers; then put in bags with the hock down and hang Up the bag. To prevent skippers, when taken from brine let dry a little and rub molasses lightly over the ham and © Over well with pulverized black pepper. Put plenty in the hock. CORNED BEEF.—Sprinkle the beef well with salt and tit lie until all the animal heat is out. Then for every 100 pounds of beef allow 4 quarts of salt, 4 pounds of "Own sugar, 4 ounces salt petre pounded fine, all well Mixed, Scatter some of mixture over the bottom of a bar- le rel, then put ina layer of beef, over this sprinkle a layer of Mixture of salt petre and sugar, and so on untilallis packed, Allowing a larger portion of mixture for the top. Boil suf- ficient water to cover it and when cold pour over. Put Weights on the beef to keep it well under the brine. If the brine gets ropy and will not drop clear, pour off and boil, Skimming as it boils, and when it has cooled pour °Ver the beef. CORNED BEEF or TONGUE.—6 pounds of alum salt, 1 pound of brown sugar, t pound salt petre, 4 gallons of Water. Rub the meat well with salt before putting in 4 Ald DY, ah CHILD i IN TARBORO . S. CLARK. ” pickle. Drop tongues in the pickle as you can get them ‘ * a 7 . J % ( “5 and make more brine when they are not well covered. Ex cellent.—Mr. J. T. Barnes. SCALLOPED OYSTERS.—? gallon oysters, + pound of butter, 1 pound of cracker dust or 1 loat of bread. Strew Over the bottom of an earthenware dish bread crumbs and bits of butter, then a layer of oysters, then more crumbs and butter, continue until the dish is filled. Add a little Water and bake in the oven.—/7ed Cooper. BEEF STEAK.—Place on the broiling irons over glow- Ng coals a steak about an inch thick (surloin preferred). W hen broiled on one side puryu over, broil nicely and take Up, and season with butter, pepper and parsley (if liked). Place in a covered dish 3 or 4 minutes and serve hot.— Pred Cooper. FRIED OYSTERS.—Put oysters on a towel and let them remain until drv. Then dip each oyster in a well beaten eco and then in cracker crumbs. Cook in enough —— c boiling lard to cover them, liit out with a strainer and i . 4 ros ? > 29” Sprinkle with salt. Serve hot.—MU/rs. J. M. Baker. [RIED OYSTERS.—Select large, fine oysters, place on 4 Sifter to drain about one hour before cooking. When ready for cooking roll in fine cracker dust and pat lightly With the hand. Have your butter very hot, put in the Oysters a few at the time and fry a light brown.—/’red « y OOPET. > EEF A LA TOMATO.—Cold beef chopped in very ces. | can of tomatoes ,OFr fresh tomatoes, cut Up, and mixed with beef. Season with gravy of beel, 1 tea- : : a as 2 «6 1« laacear Spoonful of butter. red and black pepper and salt, dessert Spoonful mustard, tablespoonful vinegar, a handful Chopped parsley, one small onion and two tablespoonsful Of tomato catsup. Put all in baking dish, fill nearly to top With water and let it cook slowly for two hours until )Utain the Proper Suecess In the preparation of the Reci Jes cont : - f - é s _ i+ Jly re, sh LLalhn | fel lk é BEST QUALITY OF cooDs, ba OM thy hy 4 & TAY. ETT ail Dealers in Staple and F Fancy Groceries, ‘ there jg little juice in it. Then sprinkle thickly with Cracker crumbs, or br ead, r biscuit, and brown on top. An elegant dish for dinner. Ms J. H. Baker. DEVILED CRABS.—To a No. 2 can of crabs add 13 Cups of grated bread crumbs, 1 teacup of vinegar, 2 heap- ing t tablespoonsful of butter, 2 teaspoonsful of mustard of or dink? y strength, alittle salt and black pepper, si alt, spoon ot Cayenne pepper, the yelks of three hard- boiled ego's 4nd one raw one well beaten. After well mixing fill the Shells, cover with bread crumbs and bake. Serve hot or Cold.— Mrs. Bynum. PIC KLED OYSTERS.—Let the oysters just come to a boil, drain ther m, and place in a bowl, sprinkling between “ach layer a little black pepper, a few whole peppers, salt, mace, and allspice. Pour over the whole two cups - liquor to one of vinegar until the oysters are covered. —Mrs. Blount. \OUETS.—One can salmon picked up fine SALMON CROQ Graj e+] j lrained OT tne oll, 500d size he Sna, p . POONTul of butte CLo rs boiled hard and eRe fine; 3 and mashed fine, 1 table- . salt and pepper to taste. Mould into shaped Sane dip each ball in raw egg well beaten, then in bread crumbs. Fry in half lard and half butter This will make eleven balls.—Wrs. Green. DEVILED EGGS.—1 dozen eggs boiled hard, cut care- uly in halves, lenthwise, remove the yelks, mash and mix “ither chopped ham or chicken. Season with salt, vine- epper, mustard. and celery seed. Make into little “ re . e . ; at i : >| | fill the whites, Nice dish for supper or lunch. egos. Cut care- and remove the yelks, mash -ablespoonful of butter. 1 tea f vinegar, with a heaping Spoonf : ; : ital of mustard, 8 NEW HARDWARE STORE. a! ! I. ey]: y oe RE ae Sasi. Hoors, Blinds, Paints, | OIL AND PUeTy. | PUMPS, CARRIAGE AND BUGGY MATERIAL, SHELF AND AGRIGULTURAL HARDWARE. NEW LEE AND NEW PATRON HOUSEHOLD AND KITCHEN SUPPLIES, ¥ ¥ Ts a a mez x _ = HEAVY GRocEerire ree nS Ne MS 4 Gs Me zs Ki es - ~ oy p | Wf A Wye AAR A aCe TARBORO, N. Cc. a little black pepper and salt to taste. Fill the whites. This makes a very pretty dish, garnished with parsley. BAKED SHAD.—Fill the fish with a rich dressing, (made as for fowl) sew up and gash. Cover with bread ‘Tumbs, a little pepper, and salt. Putin the baking pan With a little water. Baste frequently while cooking. BARBECUED SHAD—May be prepared as above, and 4 Small teacup of vinegar added to the water when half done. Baste often. O WEGETABLES. BAKED TOMATOES.—To 1 quart of tomatoes put 14 “Ups sugar and 2 biscuits, or rolls, broken in small pieces 2 tablespoonfuls of butter, salt and pepper to taste. Bake IN an earthen or tin dish and serve in same —Austin. POTAPFOERS A LA LYONAISE.—Cold boiled Irish pota- toes cut in blocks. Season with salt and pepper to taste and fry a light brown, —Austin. DICED IRISH POTATOES.—Pare and chip raw Irish Potatoes, put in a stew pan and cover with milk. Season With a piece of buiter size of hen egg, salt and pepper to taste. Stew untilthoroughly done. Be careful not to burn. ~ Mrs. Sharpe. SCALLOPED IRISH POTATOES.- -Slice 1 dozen pota- toes and put in layers in a baking dish after greasing it. Between layer butter a sprinkling of flour, 1 slice of onion Chopped fine, salt and very little black pepper, 4 pound but- ter is not too much. When thedish is ready for baking, pour Ina large cup of fresh milk and bake slowly for one hour and ahalf. Let the potatoes be brown and crisp. A delicious dish in spring when vegetables are scarce. —Mrs. J. H. Baker Consignments, Corner Main and Granrxille Streets, TARBORO, N. @. Pe nF ARBRE NE MET TE EE I RI OTE een 11 SARATOGA CHIPS.—Wash and peel potatoes. Cut im Very thin slices, drop in hot Jard and fry a light brown. Cook a few at a time and sprinkle salt over them as You put in the dish.—Awstin. WINED PO'TATOES.—Place in a baking dish a layer of boiled, sliced sweet potatoes, sprinkle thickly with sugar and bits of butter, then another layer of potatoes and so on Until the pan is full. Pour over the whole $ pint of wine. If this does not cover add water. Serve in a baking dish 4S a vegetable. Some leave off the wine. —Awstin. POTATO CHIPS.-—Slice raw [rish “potatoes with a po- tato slicer and let stand in Gold water 4 hour. Take out and lay on a towel until perfectly dry: Then fry a nice brown in boiling lard. Sprinkle with salt as you put them in the dish.—Mrs. J. M. Baker. BROWN BETSY.—Pare and chip (dout slice) enough tart apples to nearly fill a shallow baking pan. Put in a layer of apples, sprinkle with sugar, bits of butter cracker or biscuit, then a layer of apples, &c., until all is used. Cover with water and bake a light brown. Serve in the pan they are cooked in, A nice dinner relish. —J/7s. Sharpe. GREEN CORN PUDDING.— cut the corn off 6 large ears, beat 6 eggs very light. stir into the corn 1% pints of Sweet milk, 2 tablespoonsful. of butter, salt and pepper to taste. Bake in an earthen dish a light brown. —Austin. BAKED MAGARONI.—+ package macaroni, boil until tender. Put ina pudding dish with bits of butter, some srated cheese, salt, pepper, cracker crumbs, 4 eggs well beaten, a little mustard, and 1 pint of milk. Stir all to- Sether and bake # hour.—Awstin. MAGARONI WITH TOM ATOES.—34 pound of maca- roni boiled and then stewed 1n milk and butter. Tomatoes Stewed with one spoonful sugar, and salt, pepper, and butter. > 13 re Macaroni and tomatoes in layers in baking dish, toma- S€s on top, and brown. It will take about half an hour. —MUrs. J. H. Baker. ‘ Boil until easily pierced wit Ww “alt, butter and pepper, and vinegar if preferred Boilina Ore . ‘ Porcelain lined stew-pan. _ OYSTER PLANT or SALSIFY.—5 stalks of salsify, oH until tender, then mash fine and add 6 eggs well beaten, Salt and pepper to taste. If not soft enough add a ‘ttle milk, Drop 1 spoonful at the time in boiling lard and 'Y alight brown.—Fred Cooper. 9 ASPARAGUS.—Boil stalks until tender in clear water, id serve with drawn butter sauce- 4 CORN FRITTERS.—12 ears of corn or 1 can, 1 pint of Cur, 3 eggs, pepper and salt, then thin with milk. Fry ” hot lard.—Mrs. Clark. t DEVILED TOMATOES.—Take large tomatoes, cut out 8 centre, fill with a mixture of bread crumbs, butter, ‘ai Bit tt ] | ES.—seven pounds peaches, Add spice and cloves F. Pender. SWEET PICKLED PEACH 1 quart vinegar. nings.—M7s. ‘ol] and see me. 3 pounds sugar, and let boil nine mor eof Old Fami —(Quarter the cabbages and split nf ‘ay and sprinkle the quarters. Put them m 4 wooden tray I . it. let it remain 24 hours then drain from ‘ar with a layer of sugar, onions chopped fine, sore ds of spices. : tie suffi- cient vinegar to covet hile boiling hot.— Bynum. CABBAGE PICKLE. Views of Animals, Churches, Resideices, Landscapes, and Family Gatherings take: at Short Norice Headquarters for Baby Pictures. TARBORO, N..C ade by the Instantaneous Process, nlarged will receive 4 s - oc —Use large cling peaches, ery pound of fruit add 4 vi ‘] the sugar and pound of sugar vinegar. Boil t pUaiey . for 9 mornings, and pour vinegar together e g . i yrning put all together 1m Pa 2 | ¥) a : ‘ & ; ‘ es oe ’ . eo \) {) N A Y Uo | nl 1 HD 4 \ W777 ar PY 6 over the fruit. O! QF AY aX yar Akh | x § 4 | ‘ , itl eS each of mace, all- RNVEAU As A OA OR a large porcelain kettle wit! ett ye ite This is , een minutes. - spice, and cloves. Boil briskly excellent.—M7s. Blount. =p tied nw SHAYYDOLOHA INI (Up Stairs, Opposite Pamlico Bank, ) rs for Portraits and copi ~~ — _— —_ — _— — — o— Q — — ures to be | o SW EET PICKLED CH car, 2 ounce 2 of s ; + of vine put 3 of sugar, 1 quart of vines er, r | oe mace Put,tne fruit in a the same of cloves, ! ounce of mé jar and boil the vinegar, sugat Harness. Saddles. Berd ‘| Sie US ba i HENS, ii | UN. Hl Us. j int meoreeet id MSONS.—The same as cherries is at his « ‘ttand. wi s old stand, with a lot of Single and Doub! th ety A JOUDILC TATOO “NTL ry VAD C SWEET PICKLED 1 Er ade iyi COMBS, BRUSHES above. nnd anything you want for your horss : ' se can be found at TOMATO CATSUF. JI. : bo St sat) VV Bhs Sy ces peel them, and place 10 @ la THE ORS JT 2 . ° <+yiyy é HORSE MILLIVER, of jar with a thick pastry ma ter and let bo —Take | gallon large ripe tomatoes, rge stone jar. Cover the top de of flour and water. Place St. James Street a oe . James Street, 4 r : gas ae il four or five hours rARBORO’, N. C the jar in a pot of wa . )~) strain the mixture, add 2 large onions, salt, sugar and spice to taste. Boil and strain, then add sufficient vinegar to thin the mixture.—Mrs. Blount. SWEET TOMATO PICKLE.—Three pounds of fruit, 14 pounds of sugar, 4 pint of vinegar. Different spices to suit taste and boil well.— Mrs. Johnson. WATERMELON RIND.—Take t he rind of melon, peel and drop in strong brine. When ready to make pickle Then weigh the sugar to every pound of a few blades of mace, cover can stick a fork through eas- *areful in cooking, and take out e.—Mrs. KH. 7 Bynum. RED PEPPER CATSUP.—Four dozen fine peppers, 2 quarts of vinegar, 1 of water, 3 tablespoonsful of horse- radish grated, 5 onions chopped fine, 1 handful of garlic. Boil until soft and strain through a seive: then add 2 table- spoonsful of salt, 1 of celery seed and spice, after which boil ten minutes longer and add a little sugar. Add 3 tablespoonful of cloves.—Mrs. Johnson. , CUCUMBER PICKLE.—Take enough cucumbers to fill a 2 gallon Jar, cut in two lengthwise and soak until fresh. ; Mme oe . noua ; * ae Cover in equal portions of vinegar and water, and boil 14 hours very gently. Then take them out and boil 13 hours in 1 gallon fresh vinegar, : ) “s + pounds of sugar, 1 tablespoon- ful cinnamon, 1] tablespoonful of celery g ; : seed, 1 tablespoon- ful tumeric, 1 of black pepper, and 1 of horse-radish. 1 teaspoonful cloves, 1 teaspoonful m | ace, 1 teaspoonful gin- ger (added when cold) and 3 teaspoonful of cayenne pep- per. These are good as soon as cold, and are excellent.— Mrs. Bynum. take out and soak until] perfectly fresh. rind and allow one $ pound of rind. Put in a kettle with with vinegar. Boil until you ily. You will have to be the pieces as they get don GERMAN PICKLE 1-—Three-four ths peck green toma- toes, 2 large cabbages. 15 or 20 ] arge onions, 30 or 40 onion 99 ot) ) 3 int of grated 25 large cucumbers, 1 pint ot gre inger, 4 pounds of brown horse-radish, 4 pound ground ginger, 4 ae ay he onions a Sugar. Cut cabbage, cucumbers, 4 ; Next morning mall pieces and pack in salt over night. N of Pat Sma pleces c . a day in vinegar j it in soak for drain off the brine and put 1n soa . all the and water (half and half) then drain and pour outa . inegar with the pee ose il + gallon vinegar wl liquor. Mix in the spices, bo ‘ in the above ingredi- a . a T 1 4 pounds sugar, and while hot pou oak de aa ents. Drain off the next morning ane C . ‘or use.—Mrs. Bass. the third time and it will be ready for use buttons (left whole), ‘ “Own cue bers, CUCUMBER CATSUP.—Take 3 are apiban dein tilts Ay ort er att and tie 4 a ie atte sup of white bag and let drain all night. Then add 1 - ee wari mustard seed and a scant 4 cup black PePP a i. few Gavs mouth bottles and cover with cold ¥ a salar the top add after look at it, and if the vinegat 18 see f ri car more. This tastes like the fresh cucumbers a1 iis ape os —Mrs. EH. T. Bynum. : atoes and let TOMATO SAUCE.—Scald and peel ‘ager eae 5 et: ‘ er water you GC | ay e: strain all the “ : them boil a little; 1 4 pound of sugar to 1 pound Without pressing. Then add 2 I + to 4 pounds tomatoes. int of vinegar & ee of tomatoes, and 1 pint of y ook until atoes, 9» taste. and coo Season with ginger and cinnamon to taste, ¢ Boe oy paras -o eat with cold almost a marmalade. ‘This 18 ver) good to Meats.—Mrs. Bynum. as fine as possible. R —Fill a bowl with berries, RASPBERRY VINEGAR.—Fill a ber ] 7 a pour whi them as much vinegar * it pT eddies & ; Stand 24 hours, then press them. 1g 1 pin J pound of loaf sugar.—/7s. Johnson. nese. sc uadal TOMATO CATSUP.—Cook rae ee : puso ‘ oe? aseive. To } gallon of juice aac ables eee Mack cobnataan salt, set mustard, 1 teaspoonful each of Cloves, mace and red PES ike it begins to thicken.—/rs. 1 quart vinegar. Boil until n Williams. 24 K We RAWL? CHAMBERLAIN & RAWLS WATCHMAKERS AND JEWELERS, rotten) bet hae d in Watches, Uhamonts and Jewelry, Silver and Plated Ware, Sewing Machines, Ktc., LOUIS CHAMBERLAIN, ESTABLISHED 165. Repairing Fine Watches a Specialty, and work sent to by Mail or Express will have Careful Attention, TARBORO, wc. ZOE LLER Wil MATE SPHCIAL OFF HRS = OF CRAYON PICTURES To Those that Purchase this Book, TARBORO, N. C. Next Door Staton & Zoeller. BREADE, MOVE ET IWS, do- LEAVEN.—Boil 3 Irish potatoes, until soft, in enough then mash in the same water and add and 3 tablespoonsful of leaven. Set well risen, add meal enough to 11 in the shade.—Mrs. C. J. water to cook them; nearly a pint of meal to rise, and after it has make into cakes. Dry we Austin. LOAF BREAD.—One quart of flour, 1 large tablespoon- ful of lard, tablespoonful sugar, 2 tablespoonsful of liquid yeast, 1 teaspoonful salt. Make a moderately soft dough. ¥ va ’ tae i a ar e . W ork w 7 set in a warm place to rise over night. In the morning work again and make in rolls or loaves, let Mrs. Jones. rise an hour and bake slowly.-— ROLLS on BREAD.—One quart of flour, 1 well beaten egg, 1 large tablespoonful lard, 2 tablespoonsful sugar, 1 teaspoonful salt, 2 teaspoonsful of fresh Tedveni. Rub the lard in the flour, then add the ©8&) then the salt, sugar and leaven dissolved in a cup of milk-warm water, then add enough warm water to make a soft dough. stags atsne warm place over night. In the morning work again; ret e into rolls or loaves and rise an hour. Bake slowly.—Mrs. C.J. Austin. OLLS.—One pint of boiled milk, 2 leaven, 2 tablespoonsful of 2 teaspoonsful salt. Melt PARKER HOUSE R quarts of flour, 4 teaspoonstul lard, 2 tablespoonsful sugar, av lard in the warm milk, let cool and add leaven, sugar an¢ salt, Sift flour in the crock and make hole in the middle and wid: iby flour and set é oe F . etc. Stir in a little of the : ; PES Fe the oat About 12 0’clock stir in the g. : : fore baking. Then st and let rise until an hour be reait'? rest of flour anc ape of saucer. Spread a little roll out and cut size and sh lard on half the dough and double over like IMPARTS Let sponge before baking. These are very nice.—Mrs. Austin. IG 4" 4 ¢ 2. : ~Y RENCH ROLLS.—Two eoos 1 1 Raga fic blespoonful of butter gs, | quart Hour, 1 large ta- ; of butter or lard, 2 tablespoonsful of sugar, 2 tablespoonsful of yeast, 1 teaspoonful of Ot sugar, 4 : er of salt. Make up with milk (about the s } é le same as rolls) ¢ Sen P RUSK.—M: sugar. Af Made in the same way only add } pound of Ss : c £ Ys m y ale 4 P - ye e c 5 ter working a second time roll and cut with a biscuit ¢ . mre cutter. Let rise half an hour bef¢ baking Austin. ore baking.— CORN MEAL ROLLS.—Two cups flour, 2 of corn meal, 9) : 2 eggs, as : age 1 teaspoonful of salt, ] teaspoonful of soda. soul ? ‘ : ee At on ss é < a a o ilk to make a thick batter. Bake ina quick oven.— 5 aiwe a quick oven.—Mrs. COLD WATER BISCUITS Pr ae ee 5.—One Fae eda tes of lard. Leave out pork poses - pec our to work in. Then rub the lard well in the rachael fee flour, make up very sti 4 c - y stiff with cold . 4 work until the dough blisters. —Mrs aa aa age RACHELS SALLY LUNN. —Si os butter 4 cup sugar, 2 Lcctubaat cnet nets 4 cup salt. Make about the consistency of pa ag sper If wanted for supper make up early in - 7 ae batter- breakfast make up at night. Rise well sind bales aes for wly. PARKER HOUSE MUFFIN 1 cool and stir in 1 quart of re ret ot ae salt and 4 teacupful of liquid yeast, Beat saat 5 ate o well beaten eggs, place to rise, when light ae hen add 3 spoonful of melted butter. Bake aickly Es ait ies : n cups. STEAM BOAT MUFFINS.—One quart of flour, 3 eggs 1 spoonful of lard, 2 of bakin st g powders, 1 sugar. Mix with’ milk to make a thir a Ree . Johnston. 1 batter.— Mrs. MUFFINS.—One and a half pint of milk. 13 pint flour 27 2 eggs, 1 teaspoonful of salt. Beat well and bake in muf- fin cups.—rs. Austin. RICE WAFFLES.—One quart of flour and enough milk, able stiff batter. Add ¥ well beaten eggs, 1 aspoonful each of butter aud lard, 1 salt to taste. to make a toler cup of boiled rice, | te of soda and y of cream tartar, W AFFLES.—One pint of milk, 2 eggs, 2 tablespoonsful of butter, 4 teaspoonful soda and 1 of cream tartar, 14 pints of flour (scant). Beat eges well, add milk and butter (after being melted in 2 spoonsful hot water). [hen stir in the flour —Urs. Blount. W AFFLES.—A handful of meal, a tablespoonful of lard, Seald the meal and beat smooth. When ll and add 1 pint of flour —Mrs. Austin. a pinch of soda. cool enough add 2 and milk enough to thin | eges, stir We atter, salt to taste. FRENCH PUFFS.—One cuP of flour made up with consistency ot biscuit dough, a cream or water, é -¢ =» halls the size of a marble. Roll very thin and fr pulverized st gar.—Mrs. Jones. relks of 6 eggs and whites | of flour mixed in a small te, melt a table- ure and set in PUFF OMELET.—Beat the 3 of 3 very light, | tablespoonfu cup of milk with salt and pepper to tast in, pour in the mixt over the remaining spoonful of butter in a p% a hot oven, when it thickens pour | Lin, whites well beaten. Return to the oven and bake a delt- cate brown.—AUstin. f flour, $cup of meal, 3 One quart o “ff batter, put to rise at FLANNEL CAKES a tablespoonful of yee night. Next morning beat 2 egs8 V° fie batter, with a pinch of soda and two pinches of cream sea tar and enough milk to make the right consistency.—LVor- Jeet. 28 SCOTCH CAKES.—Two quarts butter, 14 cups of sweet mil eggs, small quantity of salt. and in the morning of flour, 1 tablespoonful k, 1 cup of well risen yeast, 2 Make a soft dough at night, early make into thin biscuits, to rise a second time; cover them and when light bake quickly and serve hot. When wanted for supper make up at 10 o’clock and work them over about 14 hours before supper.—Mrs. W. S. Clark. FRIED TOAST.—Cut slices of light bread and have a very hot griddle ready. Make a batter of 1 egg, 2 teaspoons- ful of flour and 2 teaspoonsful of sugar, and salt to taste, 13 cups of milk. Wet each piece and fry a light brown. Serve in a covered dish. MILK TOAST.—Slice the bread and Take 1 quart of sweet add 2 eggs well beaten duck egg, s toast a light brown. milk and let it come to a boil, “tas and a piece of butter the size of a tirring all the time until it thickens, then pour d bread in a covered dish, a little salt will add very much. A nice breakfast dish.— Austin. CHEESE STRAWS.—Take 1 pint of flour and lump of lard and butter together the size of a walnut, work into a dough with water as for pie pastry with a little salt. Grate 4 pound cheese. told the edges and remainder of cheese, roll very thin and cu 6 inches long, + inch wide. Roll dough thin, sprinkle with cheese, work well, then roll again and sprinkle t in narrow strips Mix and bake.— Yrs. Green. O PUDDINGS AND Pree. WINE PUDDING.—Right eggs, | light pound of sugar, piece of butter size of turkey egg, 1 cup cream, 1 cup wine, 1 nutmeg. Beat yelks and whites separately, leave out 4 whites for meringue. Beat yelks, add Sugar, cream the 29 add wine and cream, and tablespoonful of flour. ET This is splendid.—M@rs. Bruton. Bake in pastry. v ir lasses, 1 cup ING.—Two-thirds cup mo : Dring ach 1 tablespoonful of butter, 1 teaspoonful iS] 1 and of soda dissolved in milk, 2 cups of raisins seeded a 8 hours, and serve chopped. with sauce. lespoonful of but- ING.—One egg, 1 tab ee ee milk, 2 of flour. 1 scant teaspoonful ‘ve with sauce, of soda. 2 of cream of tartar. Bake and serve vib pi —Mrs. Norfleet. MOLASSES PUDDING.—One cup sugar, 1 of butter, 1 of milk, and 1 of molasses, 2 e&8°> 3 Pape ga “pecan ful of soda. Flavor to suit taste. Bake 1 Mrs. C. J. Austin. —Soak 1 teacup full of Tapioca TAPIOCA PUDDING.—Soa . in cold water. Put into a sauce pan with a pint of milk, and let it gradually warm until the Tapioca is soaked. ‘lk. 4 eggs well beaten, 1 cup Then add 1 pint of cold milk, | 2m Sugar, 1 ect of salt. Flavor as you like and bake Mrs. Fountain. _—Qne cup of mush, of sugar, pe of anegg. Put a little of the leave the remainder for the icing. Season with vanilla. 1 cocoanut 6 eggs, 2 cups T PUDDING.—To sie aaa anid of butter. Beat yelks separately. Bake on pastry. This will make 4 puddings.—Mrs. Bass. : POTATO CUSTARD.—Four ¢88°®, 14 cup sugar, 1 cup 30 wih ; > : - butter, 1 lemon. f ut in enough milk to make batter thin, 1 large potato or 2 smal] ones. LEMON CUSTARD.—For 2 custards take 2 lemons. I¢ cup sugar, 4 eggs and a piece of butter size of an egg Beat yelks and whites separately; to the velks add ie rar fod other ingredients with the grated rind and ae of Hise lemon. Take the whites of 4 eggs and beat it ig ae the icing.—Mrs. Austin. ; POTATO CUSTARD SF , sentelwi S oh ay -—IX eggs, the whites beaten sep- arabely, » Cups sugar, 2 of milk, 3 of strained potatoes, and Buys butter. Flavor to ‘taste. Bake on pastry.-—U/rs. Austin. | LEMON PUDDING.—yYelks of § pues 3 pee seae Re gt rae ee ; vos, $ pound sugal a I r, Juice and rind of 1 large lemon. 1 grated ee y Fas! . ALS biscuit. Bakeon pastry. —Mr7s. Austin : TRANSPARENT PUDDING.—The velks of pound butter. ? pond of sugar | on pastry.—Mrs. Wor fleet. 8 eggs, 4 ps ; ‘ x pound preserves. —Bake GRATED POTATO PUDDING.—Peel and ss orate 2 nice sweet potatoes, beat 6 egys, 4 pound suo: ame ir and + pound but- 7 a ’ | > ) . »* . + : Pi te! (1: elted). Season with nutmeg, a little allspice and a pinch of salt. Stir in the grated potato. mix well and bake —Mrs. Mrank Pender. rine BREAD PUDDING.—soak 1 pint of bread enough hot water to soften well, beat 4 eruinbs 1n eyvos: add 4 cup aT ow | 2 sugar, | pint milk, 1 tablespoonful butter winit! helen Wal pate Bit ag c ° 4c with sauce made of 14 cup sugar, 1d cup water, 4 table { : 3 ater. 3 ti be spoonful butter. ap Boil until thick : lick, and flavor wi 3 om r W OF and wine —Mv7s. #. Pender ith nutmeg 2 tablespoonsful of When cold add the beaten yelk tablespoonful of butter. Add the juice | Pour into a puff paste and cover W1 cup of stewed apples 4 eggs, 1 qa small piece of butter, and puff paste.—Mrs. Green. APPLE PIES.—Add to 1 cup sugar beaten toge flavor with nutmeg. Bake BREAD anp BUTTER PUDDING.—Butter your pan well, strew the bottom with preserves, raisins, currants, nuts, then a layer of bread or cake crumbs; add another layer of preserves, currants, raisiBs, and nuts, and so On; letting the top layer be of preserves, &c. Pour over this pudding a custard m spoonsful sugar and flavor t Miss Lucy Wimberly. ade of 1 quart milk, 4 eggs, 4 table- » taste Bake ten minutes.— POTATO CUSTARD.—Four Cups sugar, 4 eggs well beaten, 3 cups potatoes, 2 cups milk, $ cup butter. Bake on pastry. — /rs. Johnson. FOSTER PUDDING.—Eight eggs, 4 cup of flour, 1 of milk. 3 tablespoonsful of butter. sweeten to taste. reserves over lt- Reserve until solid, then spread jelly or PF’ the whites of 4 of the eggs. beat lightly with 4 tablespoons- ful of sugar, spread over the top and return to the oven. Bake a light hrown.—Mrs. Johnson. MOLASSES PUDDING.—One cup of butter, 2 cups of sugar, 2 cups molasses, t cup of milk, 6 eggs, 1 lb. flour: | teaspoonful of soda. Melt the butter in the milk over a few warm embers, then add the sugar, molasses and eggs. Sift flour and soda together and mix them well with the o2 above ingredi mie g edients. You may add raisins you like.—Mrs. Johnson Ss or currants if SUN | Pi se he R ee nip Nig eggs, 2 cups of sugar, 4 of milk, 14 pound of raisins, 4 cup of Hatter 1 teas aspoonful of soda, 2 of cream tartar.—Mrs Johnston BATTER PUDDING ; NG.—Beat 5 eggs vy ies int of aa! Rin Ses very light, stir : AA Sita flour, 1 quart of sweet milk. : real - ms : a crust, and eat with sauce.— Mrs Johnst ne 5 mph On. CITRON.—Soak the rind til] fresh, the tea with alum in i um in it, first gr . 4 mie. , ‘ reen as , :. then boil in 5 S you would cucumbers clear water, then make a syrup, 1 po a of . ; und oO sugar to 1 pound of citr hee citron and cook till clear.—Mrs. C. J. APPLE JELLY.—Q -—Quarter and core nic cape soft; then Strain without gear eo “oH g up and skimming thoroughly and add 1 ne nse - und o sugar to | pint of juice i tt 3 ©. J. Austin. eae hon ene is jellies nicely,—Mrs. n boil in ginger MINCE MEAT.—To 4 pounds of ni h of nice st , , aaa es add 2% pounds of raisins, 1 aaa a ai P s of currants, different kinds of pres alte as you choose, 12 large apples, differen erves, as many s sig? , ugar and wine, put it in a kettle, heat it through, th . then put it in ajar. Pour over j ; é er 16 1 pint of br | of suet, add butter when you make Pe ie Aaa an orange Is an Improvement.—Mrs ad S. he juice of son. t spices, mix with CANNED FRUIT ror PIES fruit add | pound of su ; far. Put in - ‘ let : : a prese so bbw antogiyles to a boil, let boil about Phat ce si g hot all the way through. Put into air tight a cans and seal up immediate] i y. Pies need any mor sugar unless bane of this fruit do not —To every 3 pounds. of 30 CHES AND PEARS.—Make a syrup of ¢ water to every pound of CANNED PEA ¢ pound of sugar and 1 pint o fruit. Have the fruit peeled and covered with cold water. Drop a few at a time ‘n the syrup and boil until you can run a straw through them. Have air tight jars in a pan of boiling water and drop fruit in them. Cover with syr- up and seal. To be eaten with milk or cream.—Austin. a) eee CAHES- flour, 1 pound of sugar, nds raisins, 3 pounds of FRUIT CAKE.—One pouud of 14 pound of butter, 12 eggs, + pou currants, 1 pound citron, Madeira wine, allspice, mace ap 4 pint French brandy, 4 pint d nutmeg.---Bynum. und flour, 1 pound of sugar @ ds of raisins, 2 pounds 1 of English walnuts or BLACK CAKE.—One po pound of butter, 12 egss;, 3 poun Currants, 1 pound of citron, 1 pount d grated rind of two almonds, 1 pound of figs, juice an oranges, 1 nutmeg, | wine glass each of brandy and wine, 4 Cup of molasses, 1 teaspoonful of soda (dissolved ina little milk put in lasi thing), 7 of cream tartar sifted in flour, beat yelks and sugar to- cream butter and flour together, gether. add beaten whites to sugar and yelks, and mix gradually to butter and flour. Flour the fruit well and mix in the batter. Mrs. C- J Austin. and a quarter pound of BLACK FRUIT CAKE.—One butter, 12 eggs, 1 pound of flour, 1 pound of sugar. Cream the butter and sugar together, add the well beaten yelks, whip the whites and add alternately with the flour, always using the whites last. Add 3 s of stoned raisins cut fine and floured, 1 pound of dried figs finely shredded, 1 Pound of almonds blanched and thoroughly pulverized, 4 b4 pound of citron shredded, add tablespoonful each of pulver- ized cinnamon, allspice, cloves and nutmeg, add 1 wine glass each of brandy and wine.—Mrs. Blount. sugar, 1 pound flour, # pound butter, 2 pounds of citron, |! grated cocoanut, 1 pound of blanched almonds, 4 pound of English walnuts.—Mrs. C. J, Austin. SALLIE WHITE CAKE.—To a well inade pound cake pounds of almonds blanched and chopped fine, 2 add 2 v4) grated cocoanuts, 2 pounds of citron, 1 pound sliced and the other chopped fine, 1 wine glass of wine and teaspoon- ful mace.—Mrs. Gaskill. BRIDE’S CAKE.—tThe whites of 13 3 3 egos, 2 pound of butter, 1 7 1 of , fay er, 1 pound of flour, 1 pound of sugar. Beat whites well, stir in sugar until very light, cream butter and flour together and stir a little at ! a time to the eggs and sugar, | wine glass of brandy. a Klavor with lemon.— Austin. MARBLE CAKE.—Use Bride’s Uake | ; and color a bright pink with cochine half the white batter in the baking pan, then the pink and astly the remaining white. Run a knife through and through to marble.—Mrs. Austin. | atter. Take out al coloring. Put one RAINBOW CAKE.—Use the Bride’s Cake 1 divide into three equal parts. ble cake, 1 part with chocolate third white. vatter and Color 1 part pink as in mar- | and leave the remaining one- th : Bake in layers and put together with boiled icing thickly strewn with raisins. and flavored with vanilla. Alternate fers 1] j pei the layers beginning with a dark one.-— Mrs. Austin W HITE CAKE.—Whites of 18 | eggs, $ pound butter, |! pound flour, 1 pound sugar, Beat the whites to a stiff ee 35 for icing; cream the butter and 4 5 i * I : lr, a ( Sl c . ] - ful cream tartar 12 eggs, 1 pound of sugar, 4 cup of sweet milk, 2 Pender. SILVER C 1 pound of flour, teaspoonsful baking 5 pound butter, powder. —Mrs- MOUNTAIN CAKE.- S ~ 4 pound butter, © eggs, : eat: This is very gaod with 1 poul } - Bynum. in the batter. —Mrs. By»¥ 5 3 of 12 eggs whipped, 5 cups 0 ssh mahi Speen mt a8 “ Ri of soda and 2 of cream oon mete 2 flour after being sifted. 1 teasP of sugar, 1 cup of milk, 1 tartar sifted in the flour, 3 cups - orad- rand sugat together, gra cup of butter. Cream the butte Sa ted teak ok ternatel cakes. anut ‘ated, 1 — jarge cocoanuts grated, Asda ogres va cups of water. Let sugar which you can tell by Pour slowly on the vy until it thickens, Spread between layers of the and water boil unti dropping from the end st whites of 3 well beaten &8®; craduallv add the ¢ cake.—Mrs. G. W. Blount. a spoon. beat rapid! BUTTER SPONGE. sugar, 8 in flour, 6 10 butter er, cream butter and flour, sp > OH time, then put in the whites and wine gl ass of vinegar. Beat well. Flavor with lemon.—Mrs. C. J, Austn. POUN D CAKE.—Twelve eggs, 1 pound flour, 1 pound sugar, ¢ pound butter. Flavor with Jc of brandy and wine, + teaspoonful cream tart the flour and a lump of sod in a little milk put in the ] ar Sl a Size of a garden pea dissolved ast thing.— Austin. 4 POUND CAKE.—One pound of flour, 1 pound of sugar, I pound of butter and 19 eggs. Cream the butter and flour, beat sugar and yelks together and add butter and flour to them, then the whites beaten to a stj Flavor to Ac \ Tary 7 ~~ et a ° taste. «A very little baking powders will be an improvement CHARLESTON CAKE.—Four cups of flour, 3 of sugar, 1 cup of butter, 6 eggs, 1 cup of milk, 1 teaspoonful soda and 2 of cream tartar. Flavor with lemon : welve eggs, weight of 10 in sugar, » Wine glass of vinegar. Flavor with lemon. Beat yelks and sugar togther, add the whipped whites, and stir in the flour lightly; lastly the vinegar and flavoring. — Mrs. Austin. PUDDING CAKE.—Two cups of sugar, 1 cup of butter, 1 cup of milk, teaspo in the milk, 2 of cream tartar sifte Flavor with lemon.—Mrs. Austin. 2 cups of flour, onful of soda dissolved d in the flour, 3 eggs, CURRANT CAKE.—One cup of milk, 2 cups of sugar, 2 cups of currants after being washed and and dried, 3 eggs, 34 cups of flour, | tea ) , ; spoonful soda and 2 of cream tartar sifted in the flour. Bake as a large cake or in little tin shapes.—Mrs. G W Blog ~ SUNSHINE CAKE. : % —Whites of 11 eggs” yelks of 6, 14 ‘ — 31 a - 1 cup of flour after being sifted, cups of I oat park 1 teaspoonful of orange 1 teaspoon zn the whites to @ stiff froth, and gradually extract. nee - beat the yelks well, add to them the stir in ap aN e hey, eh Finally stir in the flour. Mid quick’ ar bake 50 minutes in a slow oven. Do not VLIX grease the pan.——-Mrs. Blount. ol a 9 f 10 eggs, 4 cups of flour, 2 V CAKE.—Yelks 0 ‘ ng eo 1 cup of butter, | cup of milk, 1 ay Shs nik 9 of cream tartar sifted in the flour. Ju a lount. rind of one lemon.——-Gertrude B __Whites of 16 eggs, ] pound of su- DELICATE CAKE. ae onvces of butter,. Flavor with gar, 1 pound of flour, rose-water.-—Mrs. Clark. ps of sugar, 1 cup of butter, 1 ffee, 4 eggs, 4 cups of flour, on and cloves, 1 grated nutmeg, 1 d of currants, 2 teaspoonsful of oe baking powder. : sifted flour, 24 TG" E.—Four cups of si WILMINGTON CAK Yolk einai: Pee. 7 : 5 of butter, 1 cup 0 oe Sec vidatipaearg <2 “ee two of cream rant 2 aldol with veils. This batter makes nice snow balls.--by ‘ups of tter, 1 cup of milk, 3 cups o - CAKE.—One cup butter, : Pte pea of sifted flour, 6 e888, 1 pars apna an ‘tip of sans te tartar: Flavor to taste.-- Mrs. DY E.—One cup butter, 1 cup su- FARMERS’ LIGHT saan 3 cups flour, 1 cup sweet ) eggs bes separate gar, 6 eggs beaten sepe milk, 1 teaspoonful baking powder. 38 CREAM CAKE.—Three cups sugar, 2 cups very thick cream beaten together, 1 cup butter, the whites of 12 eggs beaten to a froth, add 4 cups flour, bake in lavers. The whites of 6 eggs beaten to a froth, add sugar to make it thick, then take this icing, put in a deep pan of boiling water, and let it cook for a few minutes, stir all the while. yn AY ¢ r = . : eee CAKE.—Twelve eggs, 1 pound sugar, 1 pound our, 2 pounds almonds, 24 pounds citron, 1 large cocoae nut grated fine, 1 nutmeg, 1 teaspoonful of mace, 1 of cloves, 1 wineglass of wine, 1 of French brandy. a ta eamioep ge ae praia: out the whites of 3, z cups OF sugar, 22 cups of flour before beino sifte cup of boiling water, 1 teaspoonful of ri eit gg cream tartar sifted in the flour. Beat the velks a little. add the sugar and beat 15 minutes, add the 3 beaten whites and a cup of boiling water just before the flour. with vanilla and bake in three layers. of milk, 8 eggs, 2 cups sugar. Flavor Custarp—4 gallon Beat the sugar and egos to- gether; let the milk come to boil, pour over the beaten ego's and sugar; place all ina double boiler and boil until the proper consistency of custard. SyLLABUB—To quart of rich cream add # cup of sugar and 3 pint of white wine. W hip until quite thick. Have ready a large glass bowl, saturate 1 layer of cake in some good white wine and place in the bowl, stick thickly with blanched almonds, some of the custard, and add some syllabub: til all the layers are in, then pour over the remaining cus- tard and pile the top with syllabub. It requires 1 quart of wine and 1 pound of almonds.—Mrs,. Blount. continue un- pour over TAYVTER CAFES. __Use batter for cork cake and bake bed 7 E » « ‘ a ) in layers. Then prepare a filling as follows : 1 large o1 ; r 4 € : x7 small cocoanuts grated, 1 pound of sugar moistened with 20°0'S il water and sugar a teacup of water, whites of 3 Cgss. Boil yea al His ae until almost candy, then pour poiling hot on t fe 11 cn c c e : 3 . d , eogs well beaten. Beat until it thickens and is getting Oro , Pah od he soanut, cool, then spread on layers and sprinkle on waite O oi then more icing and so on until all the lay ers are mn ae er the cake with icing and sprinkle TO TaD Pgh suas of butter, s cup of molasses, $ cup powders, 1 Taree e sci with 2 teaspvonsful baking me a Lone Snet . O raisins and currants, ’ cup sliced teaspoonful mace Fi each of cinnamon and cloves and 4 (White part) Two i a Beene Yat wine. Bake in 3 layers. cups flour, 1 of corn i rae s Cup butter, 1 of milk, 24 whites oft cos ah at : teaspoonsful b | and put “1m sie decahe with lemon. aah age aE ne following : Whites of 5 eggs, 4 gar with hot wa oy et rid ot froth, moisten the su- dropped from the neg a . Tiskly until it threads when le end of a spoon.—Mrs. J. J Martin aking powders, Bake in 3 layers CHOCOLATE CRE | 1 COLATE CREAM CAKE.—For th ke ft ound sugar E ts ne cake er I sugar, | pound butter, 1 pound fl xe batter, { velks and whites separat atour, 12Zeggs. Beat together, mix RB ‘aeggtey then cream butter and flour Seppe ; . . Dake, then let cool before Aa A GE } ate cream betwee pee iz Cc 20 - ow tween. For the cream. 3 euns ai g choco SM eet milk, sit it on the stove, let it} ) 1] ad SABO :t. FOP it off the fire at i: ar ee 01L 15 minutes. Take flavor wit} nd beat until cool and thick enouch to: i ith vanilla. CHoconare—Melt ] a 8 spread; over steam. stir in 4 ¢: grees cake enocols: sugai “ir in 4 tablespoonsful of water and ie sd ; Par e 2 al ‘ AvUl ¢ 3 ) yy vave east pin to thicken. Spread the chocol powdere op ot one layer, ; fe + Chocolate o > I yer, and on the bottom of the other, tl na = , Der, then pu a layer of crea ere: ke a eae re ” Over the top of the Chacolate on cnet © Oo” a ‘ > ag, & - I gether so the cream, wil] come bet e:2 Jome between the chocolate. Spread ; } spread a layer of chocolate ove] the t ‘ sr the top. 43 J UMBLES.—Two pounds fiour, 1 tea: 4 pound butter, 14 pounds dark brown su- ting whites of 4, 2 heaping tablespoonsful of ground cinnamon. Mix all together at once. When a smooth dough break off pieces s1Z¢ of a hickory nut, rol] out with the hand and turn any fancy shape. Dip 1n coarse r on one side, and put in pans about z they spread adda little more flour. This H. Morris. CINNAMON spoonful soda, gar, 8 eggs omit cranulated suga inches apart. If never fails. —Mrs. 3 of sugar, 1 of butter, TEA CAKES.—Four cups flour, é Flavor with lemon 1 of milk, 3 eggs, a teaspoonful soda. and nutmeg.—Mrs. Norfleet. NUTMEG CAKE.—Sift 1 pound four and 1 pound pul- verized sugar into a large bowl, 4 or 5 eggs, a piece Ol grated or chopped very fine, also grated rind of one oyated, 4 teaspoonful each ol lemon, 1 whole nutmeg Nias AA tI ground cinnamon, cloves, and allspice. M1xX a thorough ly in a large bowl. Sift a heaplvs teaspoonful of baking powders wn with the W ork into little balls as large as hickory nuts witl floured hands. Bake in buttered tins an inch 1 buttered or apart.—Morris. JUMBLES.—Four cups sugar, 2 cups butter, whites 01 3 eges and velks of 8 eggs; 4 pints flour, 4 teaspoonstul cs a v x +r 27 °C ; 7 Oy's lig =) powders. Flavor to taste. Cut in rings, dip in granulate d sugar and bake in a quick oven.— Lawrence. Two light quarts of flour, + pound SODA TEA CAKES.— 2 os, 1 teaspoonful soda. Flavor butter, 1 pound sugar, 6 egg with lemon. Use more flour if necessary. four, 1 pound sugar, 1 pound JUMBLES—Three pounds . } dip in granulated sugar and butter, 6 eggs. Cul in rings, bake in a quick oven.—Mrs. Bynum. TEA CAKES.—Six eggs, 12 tablespoonsful sugar, 3 ta- blespoonsful butter, 6 tablespoonsful cream, 1 teaspoonful soda, 2 teaspoonsful cream tartar, 3 pints flour or more if necessary. Flavor with lemon.—Mrs. C. J. Austin. MOLASSES CAKE.—One and a half cups molasses, 1 cup sugar, 4 cups flour, 1 cup butter, 4 cup milk, 4 eggs, 1 teaspoonful soda and 2 of cream tartar, 1 each of ginger, cinnamon, mace, and a few cloves.—Mrs. Bynum. LEMON anp VANILLA TEA CAKES.—One and a half pounds of flour, 1 teaspoonful powders sifted in pound pulverized sugar, 3 whites of 2), lemon peel gre to taste. Put all this in a pan together and make a nice smooth dough. Do not beat or cream anything. Roll out thin and cut with cake cutters. Do not grease or flour pans. When done and while hot sift pulverized sugar over them.—Mrs. H. Morris. flour, 1 pound butter, 4 eggs (omit the AFTER DINNER COFFEE.—One gallon of water, 8 teacups of coffee and 4 eggs. Pour the boiling water on the coffee, then beat the eggs well and after the coffee boils add a spoonful of egg (both yellow and whites) to coffee at atime untilitisallin. Then Strain and use at once. Boil cream to serve with it.—Mrs. J. M. Baker. ’ pint of milk, 1 scant cup of su- Rub the chocolate to a smooth paste with some boil- ing water, then add the pint of boiling water and sugar, and: boil 20 minutes, then add the milk cold and boil 10 minutes.—Mrs. J. M. Baker. SH PEACH or STRAW- ORANGE, FRE hg ee foes asin? sours and boil Pai of cae wie ‘ch, cook until thick as mus 1. it Sey 2 a Fine aid beat in this custard rie sn rg a ; aflabeh —flavor. Spread this a er nb as ; : Ps thick. “te been sweetened and put in glass stan whites of 2 eggs aud 2 tabiespooHsrul Sten tice Beene Place in an oven and brown slightly. The h On a tin. AVARA —Have reaay n ce and B ‘eady a sponge cake : IN CREAM. H I : : line a glass bow] with it cutting the slices about 4 inch : tre of the cake. Soak a , ut out the cen | 3 ‘bt " pbeaenanent in } pint cold water ik gas ee rnaring te dik Sues aula at ie ‘esh cream and wdip | sop bins? set phi of new milk and pour ove! the gelatin rhipped : ugh pour over the w erie i] dissolved, when cool eno : et stiff se nan pet and stir well. When it begins to g —Mrs. J. H. pour in your bow] or cake and get aside to cool. Baker. [ ten- Bl LA N ( : M ie e uart rich sweet cream SWee AN KE. On Q : : “a. ed to taste 4 ounce sweet almonds pounded very fine D ~ in half cup milk. ackage Cox’s gelatine in | solve nearly 1 package Jatine into the cream un- a 1 almonds and ge 1 maaan a co heap phen pore ee glass Srebee or moulds egins aah; as preferred.—Mrs. Dr. Joe Baker. + sweet rich milk fla- ISLAND.—One qual : oh iy gaa se nutmeg sweetened. Put in glass bow Whites 6 eggs beaten very light with tablespoonful sugar, 1tes 6 4 46 after add 1 cupful of damson preserves, beat 20 minutes and pile it up on bowl of milk.—Mrs. J. H. Baker. BOILED CUSTARD.—To every quart of milk allow 4 eggs and 6 tablespoonsful of sugar. Beat the eggs togeth- er and strain and add the sugar, beat well. Put on the milk in a double boiler and when very hot add the ete oe eggs and cook until it thickens. Klavor to aE A eee reeze. CARAMEL CREAM.—Make custard as above only use 4spoonsful sugar tothe quart. Take 24 cups of dark brown sugar merely wet with water, put on fire and cook until it burns. Then take the candy and dissolve it in the custard Flavor with vanilla and freeze. Burning the sugar pee it the flavor of burnt almonds. If noi liked Kost ey ar before burning. Very good.—Mrs. Bynum » sug 3 aan BAPE LE ICE CREAM.—Three quarts of milk an cream mixed, 3 cups of sugar, 1 can of grated pineapple box of gelatine dissolved in a little hot water ence: of lemons, and the whites of 7 , ites of 7 egos. Mix we : es Ses. Mix well and freeze. — Mrs. O. C. Farrar. . eee: SHERBET.—To l can of grated pineap- ple add 3 quarts of milk or water, $ box of gelatine (after being dissolved in water) and sugar to baste. Mrs We a Clark. : Pret ate ea ee BOILED CUSTARD.—To 1 gallon of milk add the yelks of 12 eggs and whites of 6. Cook Peg ae 8 D until it thic a se bid to taste and freeze.—Mrs. W. S. Clark. SHES.) ROG ICK CREAM.—Three quarts of milk. 1 quart of cream, whites of 6 eggs and 1 tablespoonful of corn-starch. Mix the corn-starch with the milk and put on the fire: when it 47 beaten whites, sweeten to taste. comes to a boil add the W.S. Clark. Add the cream when cold.—Mrs. LEMON SHERBET.—One gallon of water, 8 lemons, the whites of 3 eggs. Make very sweet. Mix well and freeze. —Mrs. Austin. ICE CREAM.—Two quarts of milk, 1 box of gelatine dissolved in water; put on the fire and let come to a boil. the yelks of 3 eggs with 6 tablespoonsful of sugar; pour the milk and gelatine over this and return to the fire. Let it boil until the consistency of custard. Take from the fire and stir in the well beaten whites of 3 eggs and 1 quart of fresh cream, add more sugat and flavor to taste. Then freeze.—Mrs. C. J. Austin. BANANAS AND COREAM.—Heap upon a glass dish 8 or 10 bananas sliced thin, sprinkle with sugar finely powdered; pour over them 4 pint of whipped cream, and serve with plain cake. alf package of Cox gelatine, whites of 3 eggs, 2 cups of sugar, juice of 1 large lemon. Soak the gelatine 1 hour in cold water, stir until thorough. ly dissolved. Add 2 of the sugar and the lemon juice. Beat the whites to a stiff froth and when the gelatine is quite cold whip in. Whip steadily some time (the longer tiff pour in moulds and set in a cool the better) and when s ! In 4 or 5 hours turn inaglassdish. Makea custard of 1} pints of milk, yelks of the eggs and remainder of war. Flavor with vanilla and pour over the meringue. SNOW CUSTARD.—H —To 1 box: of ‘Cox gelatine add 1 pint of Then add 1 quart of boil- cold water, : ing water, 1 pint of white wine, 2 pounds of sugar, 4 lem- 3 GELATIN E. let it stand 2 hours. 48 ons, 2 sticks of cinnamon. Put on the fire and let. it come to a boil; then strain.—Mrs. Blount. ice fee, | Sep, es a Law > — vv “4 oa S cukee BOILED ICING.—One cup of sugar, 1 cup of water, whites of 2eggs. Boil sugar and water until a thick syrup. Pour on the well beaten whites, whip well and flavor. If icing gets.too hard add a little cold water. fine cling COX GELATINE.—Two pints of boiling water, first pour } pint of cold water on gelatine and let stand 10 min- utes, then pour in hot water, 14 pints of Wine, 2 lemons, a little nutmeg and cinnamon, 24 cups of Sugar, wine glass BRANDY PEACHES.—Peel large fine peaches nearly of sugar.—-Mrs. C. J. Austin. | AND 1 em Put them in a bow! with thei Et ; rine er) if ' Venin? | ) loaf snear and fet stan until next Gay CHALMERS GELATINE.—Same as Cox, only 4 cups 43) a 3 i, bie F oi] drop in peaches a fs Ww aA of sugar.—-Austin. vrud ANG) on run a afraw 1h ‘ogl: boul syrup 2 | Csi, ee toe . FOAMING SAUCE.—One cupful of butter, 2 of powder- ed sugar, the whites of 2 eggs, 15 tablespoonsful of wine or 3 of brandy, } teacupful of boiling water. Beat the butter to a cream and gradually beat the butter in it, add the whites of eggs unbeaten one at a time and then the wine or brandy. When all is a light smooth mass add the water beating in a little at a time. Place the bowl in a basin of hot water and stir until smooth and frothy.-—-Mrs. Blount. RICH WINE SAUCE.—One cupful of butter, dered sugar, # cup of wine. Beat the butter to a cream, 2 of pow- add the sugar gradually and when very light add the wine (which has been made hot) a little at the time Place the bowl in a basin of hot water and stir for 9 minutes. The sauce should be smooth and foamy.——Blount. oti - Pr? 4 | Pm i ‘ OttOn Dag, and to every : noe watar =o € ie Os water and 3 pounds of sugar arge tub and s! ao. CA | C ind leave bung- hole open placing a thin cloth over it. W } 1} , C@Aase f¢ 1en it ceases to ferment drain off and bottle BLACKBERRY CORDIAL.—R arc y are thoroughly done and strain t luuice add 1 501] the berries until they them. To two quarts ot j pound of light brown sugar each of cinnamon. Spice and cloves. gins to thicken and Strain or W hen cold add ‘ and 1 tablespoonfu! Boil this sabn it be le ave spie aS in if wished. 14 as muc h br: andy or food whisk VY as there is syrup and bottle and «c.- . t tie and seal wel] — Mrs Sharpe. Place 1n @ or milk. sche CHOCOLA’ - gf ors Dac ialites, in balls, melt ni -Mrs. sistency to roli and put on a greasy paper. TE CARAMELS: 3 —Three pounds hrown su butter, 4 pint milk. Boil about 36 minutes, be cool and cut in CHOCOLA fa ur’, + pound then pour blocks. This requires 1 ¢ in butteret a dishes. Let it gel : ake of baker's chocolate.— Mrs. Aust in. sranulated suga COCOANUT CANDY.—Three pounds granulated shee 4 ; i ur over arge cooked until it ropes. Take off and poul Bie : ‘ 7 ‘ {4 i : ie time. et aside and atte! grated cocoanut, stirr ing all the it is cool cut in blocks. ps of molasses, 2 of brown NUT CANDY.—Four cu ‘, ey, of vinegar. Boil until eee” sugar, 1 tabl sspoonful of butter, + a anuts ‘yn cold water; put the peanut it is brittle when dropped : ad og anc ver them. Out in in a buttered dish and pour the candy over then ; ; : Mre Austin St rips before too cold. Mrs Austl egos with 2 ta- FRENCH CANDY.—Whip whites of 2 egg favor—--work into this enough confec- blespoons of water c moulded in the fingers. tioner’s sugar to make it easily Roll a ball the size of a hickory nut and press between halves of an English walnut. Cream dates may be made in the Same way only the sugar must he rolled 1D the for a8 of acylinder. One pound dates, 4 pound nuts, 14 pounds sugar with whites of 2 eggs will make 2 botthds A candy. 4 2 ad i ae: Tk Any quantity may be made.—Miss Lizzie Porte CHOCOLATE CANDY.—To 1 cake of baker’s chocolate po : 7 a a EE ee Le mt be ates oo ee tet I —) =~ rh Tom] 1 -( x ae pe ee pe ee ee ad a OS ee ee nn removed Dy the imme diat the ink has dried rs . ; + _ oh ] re >} _ ~ teaspoontu! OF cream by absorbing the ink as much cold water as Continue thi QO i utc ilies it will break easily when dy 4 aa — Lhe add iemon extract r +s)? ) : ,rwTiy > ll s ai> ; : ie pat bty Cod mark ott 1h) squares : D t} j ‘ P errs ‘ . ‘> Se ) + oa) Toy 4 ss) ETA BLES.—Be sure that the water is at | | : tno into if rne vegetables LO be ORKRAM AT PIN > OPA? ; putting 1neu ye = ' i mMiihr Vi Ng OANI I. —Break Lhe white oft Qs y =o 9 cA : | : ast | . . ; « {’ +, “at . cy va . Pa ot al p++ 40 eold or lukewarin, the treshness and fla i 47 - 7 “Ys steal 2 ye 2 aay ; ; ‘7 : * fee i pi , . “. with as Much water as egg, beat well and add confectivn- ugar to make a nice dough. Flour the biscuit board with | i and roti out with rolling pin, sprinkle thickiv with - ai ar } " Od OVelL and rot a jew PimMes and eut ms rac Att 8 6 TRE QGudler » water. BURNS.—Linseed oil and lime water, FOR CHAFES OR Db wed 17 re 7 equal parts mixt d in togethe 8 MOTHS FROM W OOLEN CLOTHES.- Put eedar chest, also camphor or tobacco put ca ch JIPNITH Ja ahlae ss A GOOD POLISH FOR KI RNII U RE. One table Spoon ables ‘ul of vinegar, 2 of linseec ful of turpentine, l tablespoonful seed oil—rub well with a woolen cloth. TAKE GREASE OUT OF WOOLEN GOODS.—Put S Gis } place, jet it stand a day or two. TO | Hour or chalk on the | | Shake flour off, if not out, then, place a hot iron on brown i » ais oe, Jui, ‘ae i - paper over it. SOAR: —10:3 box of concentrated lye put 2 gallons of i Ji aie Ol : ttinp Alp 4 i ; dee Ais , mee Uffice Next to Advocate’s Office. water and 3} pounds of grease. BUGS.—One of the surest. remedies for this CARPET : sated ji if thoroughly applied. Also liquid arse- TARBORO, mC) pest is benzine, 54 nic put on red or blue flannel which they will eat and die. Put it in their track. > NIT * ay ak vn F PAINT.—If you take some chloroform and put on the ace rTnerc t | 14 a +ino hatnt ee sis Sy Y a place where the paint is, the paint is gone. When the color of a fabric is destroyed by an acid. ammonia will neutralize the same, after which an application of chloro- form will, in almost all cases, restore the original color. 1 A 17 4" aN ¥ ‘ ry r rey 6 GA RGLE FOR SORE THROA’ —Camphor diluted with water, used frequently. TO TAKE GREASE OUT OF WOOLEN GOODS.—Sat- urate with turpentine, then place soft blotting paper be- neath and then on top, and press hard.