GOOSEBERRY RELISH
Cut the brush part from the berry, but leave the stem on, wash
thoroughly and let drip in colander overnight. For eight pounds of
berries prepare a syrup of six pounds of sugar and three cups of water.
When syrup has boiled till clear put in the berries and boil for
three-quarters of an hour. Put in jars or glasses.
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GOOD BREAD. MRS. SUSIE SEFFNER.
Take six good-sized potatoes; cook until very soft; take from the water, and mash until creamy; turn the water over the potato scalding hot, and stir in flour until the consistency of cake batter. When cool, stir in one cup of good yeast dissolved in a l... GOOD COOKIES. MRS. JENNIE KRAUSE.
Two eggs, one and one half cups brown sugar, one cup butter, three tablespoons sour milk or cream, one teaspoon soda, one-half teaspoon salt, one-half teaspoon lemon extract, flour enough to mix soft. ... GOOD COOKIES. MRS. L. A. JONES.
Two cups sugar, one cup butter, one cup sour milk, one teaspoon soda in milk, yolks of two eggs, one teaspoonful baking powder in flour. Flavor to taste. Flour enough to roll thin. ... GOOD MUFFINS (CHEAP AND EASY). MRS. E. FAIRFIELD.
One egg, one cup milk, one tablespoon sugar, one tablespoon butter, two teacups flour, three teaspoons baking powder, one teaspoon salt. Mix yolk of egg, butter, and sugar; add then the flour, baking powder, and salt, sifted together; then white of egg, b... GOOD RISSOLES
Make a good white sauce, add pepper, salt, and a little nutmeg and juice of a lemon. Add then your remains of fish and a few pickled shrimps. Fill some shells with it and sprinkle over the top a good powdering of grated Gruyère cheese. Lay a pat of butte... GOOD, CHEAP DUTCH CAKES
To a bowl containing 1 cup of scalded milk, add 1 tablespoonful of lard and 1 cup of sugar. When lukewarm add 1 yeast cake (Fleischman's), dissolved in 1 cup of lukewarm water, and about 5 cups of good flour. Set to rise at night about nine o'clock, the n... GOOSE CRACKLINGS (GRIEBEN)
Cut the thick fat of a fat goose in pieces as big as the palm of your hand, roll together and run a toothpick through each one to fasten. Put a large preserve kettle on top of hot stove, lay in the cracklings, sprinkle a tiny bit of salt over them and pou... GOOSE LIVER
If very large cut in half, dry well on a clean cloth, after having lain in salted water for an hour. Season with fine salt and pepper, fry in very hot goose-fat and add a few cloves. While frying cut up a little onion very fine and add. Then cover closely... GOOSE MEAT, PRESERVED IN FAT
If too fat to roast, render the fat of goose, remove and cut the skin into small pieces. The scraps, when brown, shriveled and crisp, are then "Greben," and are served hot or cold. When fat is nearly done or clear, add the breast and legs of goose, previo... GOOSEBERRY CATSUP
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager. Slice twenty-five large cucumbers in pieces between one and two inches thick; lay in salt water two days; wash out the salt. Boil in alum water half an hour, alum size of a walnut (English)... GOOSEBERRY CATSUP. EVELYN GAILEY.
Six quarts berries, nine pounds sugar, one pint vinegar, one tablespoonful each of cloves, cinnamon, and allspice. One-half the vinegar put on berries at first. When nearly done, strain, and add rest of the vinegar, and spices. Boil three or four hours... GOOSEBERRY CREAM WITHOUT CREAM
To make a nice sweet in a few minutes can be easily managed if you follow this recipe. Make a custard of rich milk and yolks of eggs, sweeten it with sugar, flavored with vanilla, and if you have a little cream add that also. Then grate down some of the b... GOOSEBERRY JELLY
Pick the currants from the stalks, wash and drain them. Mash them soft with a spoon, put them in a bag, and squeeze out the juice. To each pint of juice, allow three quarters of a pound of loaf-sugar, Put the juice and sugar into a preserving kettle, and ... GOOSEBERRY PUDDING
Half a pound of stewed pumpkin. Three eggs. A quarter of a pound of fresh butter, or a pint of cream. A quarter of a pound of powdered white sugar. Half a glass of wine and brandy mixed. Half a glass of rose-water. A tea-spoonful of mixed sp... GOOSEBERRY RELISH
Cut the brush part from the berry, but leave the stem on, wash thoroughly and let drip in colander overnight. For eight pounds of berries prepare a syrup of six pounds of sugar and three cups of water. When syrup has boiled till clear put in the berries a... GOOSEBERRY SORBET
2 large cucumbers 2 tart apples 1 pint of water 1 teaspoonful of sugar 1/2 teaspoonful of salt 1 tablespoonful of gelatin 1 saltspoonful of black pepper Juice of one lemon Peel the cucumbers, cut them into halves an... GOURMANDS' MUSHROOMS
Pick over a fine cauliflower, and plunge it for a moment in boiling water. Look over it well again and remove any grit or insects. Put it head downwards in a pan when you have already placed a good slice of fat bacon at the bottom and sides. In the holes ... GRAHAM BREAD
Dissolve one cake of compressed yeast and four tablespoons of light brown sugar or molasses in one cup of lukewarm water and one cup of milk which has been scalded and cooled to lukewarm. Add two tablespoons of melted butter, then four cups of Graham flou... GRAHAM BREAD
1 egg 1-3/4 cups milk 2 tablespoons sugar 1 cup corn meal 1/3 cup flour 1 teaspoon salt 2 teaspoons Dr. Price's Baking Powder 1 tablespoon shortening Beat egg and add one cup milk; stir in sugar, corn meal, flour, salt and baking powder which have been si... GRAHAM BREAD (AN OLD RECIPE)
2 cups sour milk 2 cups sweet milk or water. 1 teaspoon soda (Salaratus) Graham flour. 1/2 cup molasses. 1 tablespoonful melted butter. Pinch of salt. Stiffen about as thick as ordinary molasses cake. Bake at once. ... GRAHAM BREAD.
One cup sponge, one cup warm water, one-fourth cup molasses, two tablespoons melted butter. Thicken with equal quantities of graham, and flour just enough to form a loaf; then raise. ... GRAHAM BREAD. MRS. A. C. AULT.
Two cups graham flour, one cup buttermilk, one-half cup sugar, one egg, one teaspoonful soda, one tablespoonful butter, a pinch salt. ... GRAHAM CHRISTMAS PUDDING
From MRS. LAURA F. COLEMAN, of Colorado, Lady Manager. Two pounds of beef; half pound suet; half pound butter; five pounds apples; two pounds raisins; two pounds seedless raisins; half pound citron; three tablespoonfuls cinnamon, two of mace, two of allsp... GRAHAM GEMS
2 cups flour 1/2 teaspoon salt 2 eggs 2 cups milk Sift together flour and salt. Make a well in flour, break eggs into well, add milk and stir from center until all flour is mixed in and until smooth. Pour into hot greased gem pans and bake 25 to 35 minute... GRAHAM GEMS
From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady Manager. One and one-half teacup of mashed white potatoes; one-half teacup of melted lard; one and one-half teaspoon of salt; one teacup of yeast; two eggs; one tablespoon of sugar. This is the spo... GRAHAM MUFFINS
Mix one cup of Graham flour, one cup of wheat flour, one-half teaspoon of salt, two teaspoons of baking-powder, add to this one tablespoon of melted butter creamed with one-half cup of sugar and one well-beaten egg, moisten with one and one-half cups of m... GRAHAM PUDDING
One cup of molasses, 1 egg, 1 cup sweet milk, 1/2 teaspoonful soda, 1 teaspoonful of salt, 1 tablespoonful brown sugar, 1 cup raisins, 2-1/2 cups Graham flour. Mix all ingredients together. Steam three hours. ... GRAHAM PUDDING
From MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board and Lady Manager. _ The Christmas pudding which I add was served up this Christmas on my table and pronounced delicious. Dyspeptics need not fear this "Plum Pudding" and it is rich enough...