DOUGHNUTS. MRS. G. H. WRIGHT.
One cup sugar, one cup sour milk, one level teaspoon soda in milk, two
eggs, butter or lard the size of a small egg, a little nutmeg, and a
pinch of salt, flour to roll out. Cut in rings and fry in hot lard.
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DILL PICKLES FOR WINTER USE
Take two or three dozen medium-sized cucumbers and lay them in salt water overnight. Wipe each one dry, discarding all that are soft and lay them in a wooden vessel (which is better than a stone one) along with grape leaves and green grapes, if you can ge... DIMPES DAMPES (APPLE SLUMP)
Mix one-half cup of sugar, one-quarter teaspoon of salt, two cups of flour and gradually two cups of milk to make a smooth batter. Melt one-half cup or a little less of butter in a large shallow dripping-pan and let it spread all over the pan to grease it... DIRECTIONS FOR MAKING PASTE.
To make good light paste requires much practice; as it is not only from the proportions, but from the manner of mixing the various ingredients, that paste acquires its good or bad qualities. Paste should be worked up very lightly, and no strength or press... DIVINITY
Boil two cups of granulated sugar, one-half cup of corn syrup and one-half cup of water until it will thread. Beat into the stiff whites of two eggs; add one cup of nuts. Beat until cool and thick. Pour out, cool, and when set, cut into squares. ... DOBOS TORTE
Cream yolks of six eggs with one-half pound of powdered sugar; add three-fourths cup of flour sifted three times; then add beaten whites of six eggs lightly and carefully into the mixture. Butter pie plates on under side and sprinkle with flour lightly ov... DOMINOES
Make a sponge cake batter, and bake in long tins, not too large. The batter should not exceed the depth of one-fourth of an inch, spread it evenly and bake it in a quick oven (line the tins with buttered paper). As each cake is taken from the oven, turn i... DOUGH FOR OPEN FACE PIES
The directions for making the dough for Cinnamon Buns may be followed in making the under crust for fruit pies, such as apple, plum, huckleberry and peach. Enough for two pies. Drippings and water may be substituted for butter and milk respectively. ... DOUGH-NUTS
Half a pound of butter. Three quarters of a pound of powdered white sugar. Six eggs, or seven if they are small. Two pounds of flour, sifted. A grated nutmeg. A tea-spoonful of powdered cinnamon. A table-spoonful of rose-water. Cut the butte... DOUGHNUTS
Mix two and one-half tablespoons of melted butter, one cup of granulated sugar, two eggs, one cup of milk, one-half nutmeg grated, sifted flour enough to make a batter as stiff as biscuit dough; add two teaspoons of baking-powder and one teaspoon of salt ... DOUGHNUTS
Use fresh fruit coarsely chopped or canned whole fruits drained from syrup. Stir into plain fritter batter, and drop by spoonfuls into deep hot fat, turning gently until brown. Sprinkle with powdered sugar and serve hot. ... DOUGHNUTS
From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager. One pint warmed milk, one cup sugar, one-half cup yeast, one-half teaspoon salt; mix about 10 A.M., let rise four hours then add: One cup sugar, two eggs, one-fourth cup lard, one-fourth cup butter. K... DOUGHNUTS. MAUD STOLTZ.
One and one-half cup sugar, two eggs, three tablespoonfuls melted lard, one cup milk, one teaspoon soda. ... DOUGHNUTS. MRS. A. C. AULT.
Two quarts flour, one cup sugar, one cup sweet milk, butter size of a small egg, four eggs, five heaping teaspoonfuls baking powder. Flavor with nutmeg. ... DOUGHNUTS. MRS. G. H. WRIGHT.
One cup sugar, one cup sour milk, one level teaspoon soda in milk, two eggs, butter or lard the size of a small egg, a little nutmeg, and a pinch of salt, flour to roll out. Cut in rings and fry in hot lard. ... DOUGHNUTS. MRS. J. S. REED.
One cup sweet milk, one cup sugar, four eggs, two teaspoons baking powder. Beat the eggs and sugar well; then add milk and flour. Mix soft, not stiff. Fry carefully. ... DOUGHNUTS. MRS. M. S. LEONARD.
One and one-third cups skimmed sweet milk, one cup sugar, two eggs, four teaspoons melted butter, four teaspoons baking powder. Roll and cut. ... DOUGHNUTS. MRS. P. O. SHARPLESS.
One cup sugar, two eggs, one pint equal parts sour cream and buttermilk, one teaspoon soda, cinnamon and nutmeg to taste, flour sufficient for a soft dough. If sour cream is not at hand, use sufficient shortening to make it equal. ... DOUGHNUTS. MRS. R. H. JOHNSON.
One cup sugar, one cup sweet milk, two eggs, butter size of a small egg, one teaspoonful baking powder, a little salt. Mix in enough flour to roll in your hand. Always put a piece of apple or potato in the lard when frying doughnuts. ... DOUGHNUTS. MRS. T. H. LINSLEY.
Yolks of four eggs, one cup of sugar, one cup of sweet milk, a little nutmeg, two teaspoons of baking powder; mix soft; cut out, and fry. ... DRAWN BUTTER SAUCE
Melt two tablespoons of butter and stir in two tablespoons of flour. Add carefully one cup of boiling water, then season with one-half teaspoon of salt and a dash of pepper and paprika. Many sauces are made with drawn butter as a foundation. For caper sau... DRESSED CAULIFLOWER
Make some puff pastry cases, wash and chop the mushrooms and toss them in butter to which you have added a slice of lemon. Make a bechamel sauce with cream, or, failing that, with thick tinned cream, and mix with the mushrooms. Heat the cases for a few mi... DRESSING
Wipe inside with damp cloth, and season with salt and pepper; put in dressing and sew up. Push back skin and cut off neck. In the skin put 2 apples, which have been pared, quartered and cored; tie the skin. Put in pan breastbone up; dust with salt, pepper... DRESSING FOR COLD SLAW
Beat the yolks of two eggs until light, add one tablespoon of sugar, one teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one cup of vinegar over, stir well and pour over the slaw. This dressing may be cooked over boiling water if so de... DRESSING FOR LETTUCE
Rub the yolks of two hard-boiled eggs to a paste, adding one teaspoon of salad oil or melted butter, being careful to add only a few drops at a time. Add one-half teaspoon salt, one-half teaspoon of prepared mustard, very little pepper, two tablespoons of... DRESSING FOR ROAST OF VEAL. MRS. E. FAIRFIELD.
Two cups of stale bread crumbs, one tablespoonful melted butter; pepper and salt to taste; make into a soft paste with cream, and lay over top of roast to brown for about one-half hour before roast is done. ... DRESSING FOR TURKEY
From MRS. HELEN A. PECK, OF MISSOURI, Alternate Lady Manager-at- Large. An ordinary turkey weighing eight to ten pounds requires at least two hours for proper and thorough cooking. Prepare your fowl and rub dry with a clean towel; then mix a little pepper...