CANDIES-WALNUT MOLASSES TAFFY
Place 2 cups of New Orleans molasses and 3/4 cup of brown sugar in a
stew-pan on the range and cook; when partly finished cooking (this may
be determined by a teaspoonful of the mixture forming a soft ball when
dropped in water), add 1 tablespoonful of flour, moistened with a
small quantity of water, and cook until a teaspoonful of the mixture
becomes brittle when dropped in cold water; at this stage add 1 scant
teaspoonful of baking soda (salaratus). Stir, then add 1 cup of
coarsely chopped black walnut meats; stir all together thoroughly, and
pour into buttered pans to become cool.
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CALF'S FOOT JELLY, No. 1
After carefully washing one calf's foot, split and put it on with one quart water. Boil from four to five hours. Strain and let stand overnight. Put on stove next day and when it begins to boil add the stiff-beaten whites of two eggs; boil till clear, the... CALF'S FOOT SALAD
Calves' feet that have been boiled down for jelly make a good salad. They must, of course, be boiled very thoroughly for at least eight hours. Strain off the stock, remove the bones, and put the meat on one side till quite cold. Then cut up into neat piec... CALF'S HEAD STEWED.
Clean and soak the head till the cheek-bone can be easily removed, then parboil it and cut it into pieces of moderate size, and place them in about a quart of stock made from shin of beef, the gravy must be seasoned highly with eschalots, a small head of ... CALF'S HEARTS
Remove veins and arteries from the hearts. Stuff with a highly seasoned bread dressing and sew. Dredge in flour, brown in hot fat, cover with hot water, and place on the back of the stove or in a hot oven. Cook slowly for two or three hours. Thicken the l... CALF'S LIVER À LA BOURGEOISE
Cut your veal into fairly thick cutlets, lard them with fat bacon, and braise them in the oven, with salt, pepper and butter. Dish up, and rinse the pot with a little stock, and pour it on the meat ready to serve. ... CALF'S-FEET JELLY
A pint and a half of rich cream. A quart and a half-pint of morning's milk. One pound of loaf sugar. Two eggs. One table-spoonful of flour. Two lemons. Or half a Vanilla bean, split into small pieces. Or two ounces of sweet almonds and onc... CALLAS A CREOLE CAKE EATEN HOT WITH COFFEE
From MRS. LAURA E. HOWEY, of Montana, Secretary State Board and Lady Manager. Beat well together one egg, one cup sweet milk, one cup sugar (small cup), large teaspoonful of baking powder, sprinkle in two cups flour, piece butter size of an egg, pinch of ... Calves' Feet a la Marechale
Boil four calves' feet until tender. Cut into inch pieces and fry in four ounces of butter, with two onions, a little garlic, two green peppers and some mushrooms, chopped fine, seasoning all with salt, pepper, cayenne, and a little mace. Stir in four oun... Calves' Head en Tortue
Simmer a calves' head for two hours. Tie the brains in a cloth, put them in the saucepan with the head and cook two hours longer. Then extract the bones and cut the meat in pieces, return it to the saucepan without the brains, adding two ounces of butter,... CANAPÉS
For serving at the beginning of dinner and giving a zest to the appetite, canapés are extremely useful. They may be either hot or cold and made of anything that can be utilized for a sandwich filling. The foundation bread should be two days old and may b... CANDIED LEMON AND ORANGE PEEL
Lemon and orange peel if saved can be put to excellent use. Take out the greater portion of the white inside; throw the rinds into boiling water and simmer gently for twenty minutes. Drain, weigh, and take a pound of sugar to every pound of peel. Put a la... CANDIED ORANGE PEEL
Cut orange peel in long, narrow strips, cover with cold water and boil 20 minutes. Pour off water, cover with cold water and boil another 20 minutes, then drain and take equal weight of peel and sugar. Let simmer 1 hour, then dip slices in granulated suga... CANDIED POPCORN
2 cups confectioners' sugar white of 1 egg 1 teaspoon vanilla extract 2 teaspoons cold water walnuts or other nuts Mix sugar, unbeaten egg white, vanilla and cold water into a stiff paste. Shape into little balls, press between halved walnut or other nut ... CANDIED SWEET POTATOES
Boil sweet potatoes, peel and cut into long slices; place in an earthen dish; place lumps of butter or chicken-fat if desired on each side, and sprinkle with sugar. A little water or juice of half a lemon may be added. Bake until the sugar and fat have ca... CANDIED SWEET POTATOES
Place in an agate pudding dish 6 pared and halved (lengthwise) raw sweet potatoes. Scatter over them three tablespoons of sugar, 2 large tablespoons of butter cut in small bits, and about 1/2 a cup (good measure) of water. Stand in a hot oven and bake abo... CANDIED SWEET POTATOES
Peel turnip-shaped globe; cut into small pieces; cover with boiling water and boil until tender, 30 to 35 minutes. Add one teaspoon salt to each quart water. Serve plain with melted butter and pepper, or with cream sauce. The leaves may be stemmed and coo... CANDIES-WALNUT MOLASSES TAFFY
Place 2 cups of New Orleans molasses and 3/4 cup of brown sugar in a stew-pan on the range and cook; when partly finished cooking (this may be determined by a teaspoonful of the mixture forming a soft ball when dropped in water), add 1 tablespoonful of fl... CANNED ASPARAGUS
Open one end of the can, as indicated on wrapper, so tips will be at opening. Pour off the liquid and allow cold water to run over gently and to rinse. Drain and pour boiling water over them in the can and set in a hot oven to heat thoroughly. When ready ... CANNED CORN
To one can of corn take one tablespoon of butter, one-half cup milk; sprinkle one tablespoon of flour over these; stir and cook about five minutes, until thoroughly hot. Season to taste and serve hot. ... CANNED FRUIT FROZEN
Without opening, pack a can of pears in ice and salt, as for ice-cream. Let it remain for three or four hours. When taken out, cut the can open around the middle. If frozen very hard, wrap around with a towel dipped in hot water; the contents can then be ... CANNED FRUIT IN GENERAL. MRS. F. E. BLAKE.
For peaches, for instance, set on the stove a kettle of cold water--just enough so the can will not tip over; into this kettle, put one-half dozen nails to keep the can from touching the bottom; then fill the can full of peaches, cut in halves; then fill ... CANNED GOOSEBERRIES
To six quarts of berries take three pints of sugar and one pint of water. Dissolve the sugar in the water, using three pints of sugar if the gooseberries are green and only half the quantity if they are ripe. Add the fruit and cook fifteen minutes. Green ... CANNED PEACHES
Wash peaches, put them in a square of cheese-cloth or wire basket. Dip for two minutes in kettle of boiling water. Plunge immediately into cold water. Skin the peaches; leave whole or cut as preferred. Pack peaches in hot jars. Fill hot jars with hot syru... CANNED PEACHES
To eight quarts of peaches take one quart of sugar and three quarts of water. Make a syrup of the sugar and water; bring to a boil; skim it and draw the kettle aside where the syrup will keep hot but not boil. Pare the peaches, cutting them in halves or n... CANNED PEACHES
When canning peaches make a syrup composed of 1 cup of sugar to 2 cups of water. Place in preserving kettle and when sugar has dissolved cook thinly pared peaches, either sliced or cut in halves, in the hot syrup until clear, watching closely that they do... CANNED PINEAPPLE. MRS. LULU DANN.
Take equal measurements of shredded pineapple and sugar. Place in a crock alternately, a layer of shredded pineapple and one of sugar; let this stand over night. In the morning, drain off the juice, and to three cups of juice, add one cup of water. Af... CANNED PLUMS
To four quarts of plums take one quart of sugar and one cup of water. Wash, drain and prick the plums. Make a syrup of the sugar and water; put part of the fruit in the boiling syrup; cook five minutes; fill and seal the jars. Put more fruit in the syrup;... CANNED RASPBERRIES
To six quarts of berries take one quart of sugar. Put one quart of the fruit in the preserving kettle; heat slowly, crushing with a wooden potato masher; strain and press through a fine sieve. Return the juice and pulp to the kettle; add the sugar; stir u... CANNED RHUBARB
Wash the rhubarb thoroughly in pure water; cut it into pieces and pack it in sterilized jars. Cover with cold water; let it stand ten minutes; pour off the water; fill again to overflowing with fresh cold water; seal with sterilized rubber rings and cover... CANNED RHUBARB READY TO USE
Strip the skins from the stalks, and cut into small pieces as you would for pies. Allow eight ounces of loaf sugar to every quart of rhubarb. Set the sugar over the fire with as little water as possible, throw in the rhubarb and boil ten minutes. Put in j... CANNED SOUR CHERRIES FOR PIES
Pit cherries and cover with cold water and let stand over night. Drain in the morning. To 6 heaping cups of pitted cherries take 2 level cups of sugar, 1/2 cup water. Put all together into stew-pan on range, cook a short time, then add 1 teaspoonful of co... CANNED SPICED BLACKBERRIES
From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager. Put the fruit into a preserving kettle and boil fifteen or twenty minutes, stirring often and skimming off any scum that may rise; then add sugar in the proportion of three-fourths pound of su...