OLD-FASHIONED LEBKUCHEN
Heat one cup of molasses, mix it with two cups of brown sugar and three
eggs, reserving one white for the icing; add one level teaspoon of
baking-soda that has been dissolved in a little milk, then put in
alternately a little flour and a cup of milk; now add one tablespoon of
mixed spices, half cup of brandy, one small cup each of chopped nuts and
citron, and lastly, flour enough to make a stiff batter. Place in
shallow pans and bake slowly. When done, cover with icing and cut in
squares or strips.
Icing for Lebkuchen.--One cup of powdered sugar added to the beaten
white of one egg; flavor with one teaspoon of brandy or lemon juice.
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OAT MEAL CRACKERS. JENNIE L. HARRINGTON.
Two cups oat meal (rolled oats is best), three cups flour, one cup shortening, one cup sugar, one cup water, one teaspoonful salt, three teaspoonfuls baking powder; roll very thin. ... Oat Meal Muffins
1 cupful of boiled hominy 1 cupful of white corn meal 2 cupfuls of milk 2 level tablespoonfuls of butter 2 eggs 1/2 teaspoonful of salt If the hominy is cold left-over hominy, add to it the milk, and when thoroughly smooth add the eggs, well beaten, then ... OATMEAL COOKIES
1 cup sugar. 1 cup butter and lard, mixed (scant measure). 1 cup chopped nut meats. 1 cup chopped raisins. 2 eggs, beaten separately, whites added last. 1 teaspoonful baking soda dissolved in 4 tablespoonfuls sour milk. 1 teaspoonful vanilla. Little grate... OATMEAL CRISPS
2-1/2 cups rolled oats (oatmeal). 1 tablespoonful melted butter. 3/4 cup sugar. 1 teaspoonful baking powder. 2 large eggs. Pinch of salt. Beat eggs, add salt and sugar, mix baking powder with oats and stir all together. Drop from a teaspoon on to flat pan... OATMEAL MACAROONS
3 tablespoons shortening 1 cup sugar 1 egg 2 ounces unsweetened chocolate 1/2 teaspoon vanilla extract 1/3 cup milk 1 cup flour 1 teaspoon Dr. Price's Baking Powder 1/2 cup nut meats chopped--not too fine Melt shortening; add sugar and unbeaten egg; mix w... OATMEAL PORRIDGE
As oatmeal is ground in different grades of coarseness, the time for cooking varies and it is best to follow the directions given on the packages. The meal should be cooked until soft, but should not be mushy. The ordinary rule is to put a cup of meal int... OATMEAL WITH CHEESE
Cook one cup of oatmeal overnight and just before serving add one tablespoon of butter and one cup grated cheese. Stir until the cheese is melted and serve at once. ... OCEANICA PUDDING. MRS. NED THATCHER.
One pint of bread crumbs, one quart of milk, one cup of sugar, four eggs (yolks), butter the size of an egg, grated rind of one lemon; mix, and bake until done, but not watery. Beat the whites of three eggs with one cup of sugar, into which has been stir... OEUFS CELESTES
Put a lump of butter the size of an egg in a fireproof dish, mixing in when it is melted some breadcrumbs, a chopped leek, the inside of three tomatoes, pepper and salt. Let it cook for three or four minutes in the oven, then stir in the yolks of two eggs... OIL TWIST.
Take half a quartern of dough, one gill of the best Florence oil, half a pound of currants, half a pound of moist sugar, and a little cinnamon; mix all well together, make it up in the form of a twist, and bake it. ... OILED BUTTER.
Put some good butter into a cup or jar, and place it before the fire till it becomes an oil, then pour it off, so that all sediment may be avoided. ... Okra
Cut the stems off of young okra pods and boil in water until the seeds turn red, which should be in half an hour. Drain and toss in a pan with butter, salt, pepper and cayenne. ... OKRA GUMBO SOUP (SOUTHERN)
Take one quart of ripe tomatoes, stew with one quart of okra, cut into small rings. Put this on to boil with about two quarts or water and a piece of soup meat (no bone), chop up an onion, a carrot and a sprig of parsley, add this to the soup. Fricassee o... OKRA SOUP
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager. Take a young chicken or a half grown one; cut up; roll it in salt, pepper and flour, and fry it a nice brown, using lard or drippings as if for a fricassee. Cut up a quart of fresh green o... Old Virginia Batter Cakes
1 cupful of corn meal 1/2 cupful of flour 1 cupful of thick sour milk 2 eggs 1 level tablespoonful of butter, melted 1/2 teaspoonful of salt 1/2 teaspoonful of baking soda Moisten the soda in a tablespoonful of water and stir into the thick sour milk. Sep... OLD VIRGINIA BREAD CAKE
From MRS. MARY C. BELL, of Florida, Lady Manager. Three cups sugar, one cup butter, three eggs, one bowlful stoned raisins, floured, one teaspoonful allspice, ground, one teaspoonful cloves, ground, one tablespoonful cinnamon, ground. When well mixed add ... OLD-FASHIONED CHOCOLATE FILLING
Whites of 2 eggs 2 cups confectioners' sugar 1/2 teaspoon Dr. Price's Baking Powder 1-1/2 tablespoons milk 1 teaspoon vanilla extract 4 ounces chocolate 1 teaspoon butter Beat whites until stiff; add sugar and baking powder slowly, beating continually; ad... OLD-FASHIONED LEBKUCHEN
Heat one cup of molasses, mix it with two cups of brown sugar and three eggs, reserving one white for the icing; add one level teaspoon of baking-soda that has been dissolved in a little milk, then put in alternately a little flour and a cup of milk; now ... OLD-FASHIONED SHORTCAKE
Although strawberries are more commonly used, other fruits such as raspberries, blackberries, loganberries, peaches, bananas, and oranges, and even stewed, dried or canned fruits can be substituted and make delicious shortcakes. ... OLIO.
Put eight pounds of beef in sufficient water to cover it, when the water boils take out the meat, skim off the fat, and then return the meat to the stew-pan, adding at the same time two fine white cabbages without any of the stalk or hard parts; season wi... OLIVE SANDWICHES
Take either ripe or green olives; remove the seeds; mince and mix thoroughly with Mayonnaise dressing. Spread between slices of whole-wheat or graham bread. ... OMELET
From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager. Two good-sized boiled lobsters. Pick out all the meat and cut into one-inch pieces. Place in a chafing dish with one ounce of butter, a pinch of salt and a very little red pepper. Cook... OMELET A LA DUCHESSE
This is a sweet baked omelet, and is served the same as one would serve an omelet souffle. 6 eggs 1/2 cupful of water 1/2 a lemon's yellow rind, grated 1/2 cupful of thick cream 1/2 cupful of granulated sugar 1 teaspoonful of vanilla or or... OMELET A LA WASHINGTON
Put three eggs into a bowl, and three into another bowl. Add three tablespoonfuls of water to each, and beat. Have two omelet pans, in which you have melted butter. Grate an apple into one bowl, and into the other put a little salt and pepper. Stand two t... OMELET JARDINIERE
Chop sufficient chives to make a tablespoonful. Add a tablespoonful of parsley, a tablespoonful of finely chopped onion, and, if you have it, a little of the green tops of celery. Mix this with six eggs, add six tablespoonfuls of water and beat. Make the ... OMELET O'BRIEN
Put two tablespoonfuls of butter in a saucepan with four tablespoonfuls of chopped onion. Cook until the onion is tender. Then add four chopped Spanish peppers, two tablespoonfuls of thick tomato, or one whole raw tomato cut into bits, four sliced cooked ... OMELET SOUFFLÉ
Yolks of six eggs and six tablespoons of powdered sugar, added gradually, and both beaten together until thick and smooth; juice of one lemon and a little grated rind; whites beaten as stiff as possible, stirred together. Put into a warm well-buttered dis... OMELET WITH ASPARAGUS TIPS
Make a plain omelet from six eggs, have ready a half pint of cream sauce, and either a can or a bundle of cooked asparagus. Cut off the tips, preserving the lower portions for another dish. When the omelet is turned onto the heated platter, put the aspara... OMELET WITH CHEESE
Beat six eggs until they are thoroughly mixed. Add a half cupful of thick cream, four tablespoonfuls of grated cheese, a saltspoonful of black pepper and a half teaspoonful of salt. Mix and finish the same as plain omelet. ... OMELET WITH FINE HERBS
Beat six eggs until thoroughly mixed. Add a half cupful of cream, a tablespoonful of finely chopped parsley, a saltspoonful of pepper and a half teaspoonful of salt. Finish the same as a plain omelet. Serve on a heated platter and put over a little thin S... OMELET WITH FRESH MUSHROOMS
This is one of the most delicious of all the luncheon dishes. Put two tablespoonfuls of butter, a pound of mushrooms, sliced, a half cup of milk and a teaspoonful of salt into a saucepan. Cover and cook slowly for twenty minutes. Make two six-egg omelets.... OMELET WITH GREEN PEAS
Make a six-egg omelet. Have ready one pint of cooked peas, or a can of peas, seasoned with salt, pepper and butter. Just before folding the omelet put a tablespoonful of peas in the center, fold, and turn out on a heated platter. Pour the remaining quanti... OMELET WITH HAM
Mix a half cup of chopped ham with the eggs after they have been beaten with the water, and finish the same as a plain omelet. ... OMELET WITH HAM
From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager. Grate twelve ears of boiled corn. Beat five eggs until light and stir into the corn; season with pepper and salt, and one tablespoon butter; fry until brown. If fried in small cakes with a...