Edgar N. Blake.

Practical and dainty recipes; luncheons and dinner giving in Woodward, Oklahoma. A useful and valuable book of recipes, all of which are tested and tried .. online

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Online LibraryEdgar N. BlakePractical and dainty recipes; luncheons and dinner giving in Woodward, Oklahoma. A useful and valuable book of recipes, all of which are tested and tried .. → online text (page 2 of 8)
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Entire Wheat Bread.— One and one-half cupfuls
sour milk; one-half cupfuls Orleans molasses;
one-fourth level teaspoonful salt; one level tea-
spoonful soda, beaten into the molasses;
three cupfuls entire wheat flour, or two cup-fuls entire
wheat flour and one cupful white flour. This should be
as thick as can be stirred with a spoon. Bake in a slow
oven from three-fourths to one hour. — Mrs. c. K. Luc«.

Steamed Brown Bread.— Two cupfuls butter-
milk; one cupful sweet milk, two teaspoonfuls soda; one
cupful molasses, one-half cupful sugar, one and
one-half cupfuls corn meal; two cupfuls graham
flour; one-half cupful white flour; a little salt. Use
raisinsif wanted, steam three hours.— Mrs. L. M . Webb,

5teamed Graham Bread. —Two cupfuls graham
flour, one cupful meal, onehalf cupful molasses, one
pint sour milk, one teaspoonful each of soda and salt,

Steem three hours. — Mr». R. L Bnardsfee, Upp^ir Al-
ton, iti.

Boston Brown Bread. — Two cupfuls corn meal.
one cupful flour, tv^^o cupfuls sweet milk, one cupful
sour milk one-half cupful Orleans molasses. Steam three
hours. After it has steamed set in the oven a few

minutes. —Mrn. V E Aoken, MorriNonville, III.

Corn Bread. — One egg, one tablespoonful sugar,
one teasi)oonful salt; beat together; add one pint sour
milk, one level teaspoonful soda, one scant pint corn
meal, one cupful flour, one tablespoonful of lard, melted,

added boihng hot the last thing. — Mrs.FranersBrown-
Jcc, Jcrseyvillo, I!!


Mush Bread — Put one pint milk over the fire,
sprinkle into it three-fourths cupful corn meal; cook for
a minute, take from the fire and add one-half teaspoon-
ful salt, one tablespoonful butter, the yolks of three
eggs, stir in one at a time not beaten, then stir in the
whites of the eggs beaten very stiff: turn into a baking
dish and bake in a moderate oven for thirty minutes, —

Mrs. Luther i1, Pafton,

Soft Corn Bread. — One pint cooked corn grits
(cooked as dry as possible) , one pint sweet milk, one-
half pint corn meal, one tablespoonful butter, four eggs,
three teaspoonfuls baking powder; to the cooked grits
add the butter, break in the eggs one by one, add meal,
milk, and baking powder. Heat the skillet very hot.
Put in the mixture. Bake twenty minutes. — Mrs, Paul


Coffee Bread — One cupful sponge, two table-
spoonfuls butter melted, two-thirds cupful sugar, one
cupful seeded raisins, one-half teaspoon! ul salt, one cup-
ful warm sweet milk; make dough, knead, let rise;
when light m.old into loaves; let rise again. Just be-
fore putting in oven, moisten the top of each loaf with
cream or milk, and sprinkle generously with cinnamon
and sugar; bake about thirty minutes or until done,

according to the size of the loaves. — Mrs. Joseph riunler ,

Cream Gems.— l cup sweet milk, 1 egg, 2
tablespoon fuls sugar, 1 tablespoonful butter, 2 cupfuls
flour, 2 teaspoonfuls baking powder, a little salt.—

Mrs. tl. rS. t^oberf.'i, WtchiSa, Kans.

Beaten Biscuit.— One quart flour, one large
spoonful of lard, one teaspoonf al salt, milk enough to
make a stiff dough; beat hard for twenty minutes or until
the dough blisters and is soft. Roll out a little thinner
than other bis cuit; cut out, pick v/ith a fork; bake in a
moderately quick oven. These are especially nice served
at social functions instead of bread. — Mrs. !^osamon<i

Cioo<!year, Scdaita, Mo.

Light l^oils or Tcci Biscuit.— One pint
sweet milk, let come to a boil, add one-half cupful butter
and after it melts remove from stove. Dissolve veast in


a little v/arm water or milk; thicken with flour and let
rise over night. In the morning add three eggs, beaten
separately, a little salt, one-half cupful sugar; after
dinner cut into biscuits and let rise until tea-time. —

iVJr-s. Theodore. Boardsloo, St. Louis, Mo.

iiraiidma Beardsfec's l^usk.— One bowl
of sweet milk, one bowl yeast, one bowl sugar- This
to be mixed as yeast and left to rise over night. Then
mix very stiff and add one cupful butter, one teaspoon-
ful soda, let rise again; when light make out in small
cakes. Bake half an hour. — Mrs. p. a. Van DerVoort,

Joi'soy viilf,, !l!.

I^otato I^oIiS. — Beat one egg, to that add one
cupful sweet milk, one cupful mashed Irish potatoes,
three- fourths cake compressed yeast, enough flour to
make batter as you v/ould any yeast; set this to rise about
twelve o'clock. At two, measure one quart of flour and
put yeast into flour, add one-half cupful lard, one tea-
spoonful salt, one. fourth cupful sugar; when the quart
ol flour is all worked in, put bread to rise again. At
four o'clock roll out as for biscuits, cut and fold to-
gether, baste with batter and let set until ready to bake
for six o'clockdinner. — Mrs. si. E. Cntfca.

Scotch Scones.— One pint of flour, two tea-
spoonfuls sugar, two teaspoonsfuls baking-
powder and a little salt all sifted together;
work into this a tablespoonful of cold lard or
butter, then a beaten egg and enough sweet milk to
make a medium ball. Bake on hot griddle in big cakes

and butter while hot. — Mrs. Joseph fiunter.

H'afflt'.S.— Two cupfuls of flour, two cupfuls milk,
one-half cupful melted butter, two teaspoonfuls baking-
powder, one teaspoonful salt, two eggs with whites
and yolks beaten separately. Have w^affle irons hot and
well greased. Serve on a hotplate, — Mrs. E. b, f?oii.

KaisedlMofrins.-One pint sweet milk, butter
the size of an egg and warmed until partly melted;
add to the milk a pinch of salt, four eggs well beaten
separately, then add one-half cupful of strong yeast,


stir in enough sifted flour to make quite a thick batter.
Heat the muffin rings and grease them, and put them
on a hot greased griddle, then fill the rings a little more
than half full of the batter. When one side is cooked,
slip a knife under them with a quick movement, turn
the muffin ring and all. The stove must be kept at a
moderate even heat. Test one to see if it is cooked
done through. These are fine for breakfast or tea. —

Mrs. Paul Mellinger

IVluffins. — One egg, one-half cupful sugar, one
cupful sweet milk, two teaspoonfuls baking powder,
one tablespoonful butter, two cups flour. — Mrs. Raiph


Rice Muffins.— Two cupfuls sifted flour in a
bowl, add to it one-half teaspoonful salt and three level
teaspoonfuls baking powder; beat one cupful milk into
one cupful of cold boiled rice, then add three table-
spoonsful melted butter and one well beaten egg; stir this
into the flour mixture and beat very light. Fill buttered
gem pans two thirds full and bake twenty minutes in a

quick oven —Mr. ^. Josoph Munf«r.

Shredded Wheat Biscuit for Break=

fcisi".- Warm the biscuit in the oven to restore crispness
—don't burn— pour hot milk over it, dipping the milk over
it until the shreds are sv/ollen; then pour a little cream
over the top of the biscuit, or serve with cold milk
or cream, according to indixddual taste.

Pocketbook l^olls.— On baking day use a por-
tion of your bread dough, or take two quarts of sifted
flour, one pint milk, two tablespoonfuls lard, one table-
spoonful sugar, one-half cupful yeast. Put the flour in-
to a bread pan. Make a hollow in the center of it, pour in
the milk, that has been scalded, with the lard melted in it
and let cool; then add the sugar and yeast. Let stand
about two and one half hours without mixing; and
knead and let rise twice its size, knead again then roll
out to one-half inch thick, cut with large or small bis-
cuit cutter, according to size wanted. Press a pencil
down across middle of each, brush edges with soft


butter, double each, lay one inch apart on flat greased
tins; let rise; when light bake for fifteen or twenty-
minutes. —Mrs i-:. N. Blake.

Milk Biscuit — Sift together one pint flour,
one hall teaspoonful salt, one heaping teaspoonful bak-
ing powder; rub in one rounded teaspoonful lard, add
one-half pint milk, mix to a soft dough, flour the
board, then turn out dough, pat in shape with
(loured hands; do not knead; roll out about one-
half inch thick, cut with small round cutter; lay them
one inch apart on slightly greased tins. Bake about
fifteen or twenty minutes in a quick oven. They should
be a delicate brown, top and bottom, and inside snowy
white when broken open. This recipe will make two
dozen biscuits when cut with a cutter two inches in di-
ameter. Small biscuits are considered most hygienic. —

Rice Grit Id to Cakes.— Put one cup boiled
rice in one quart of sweet milk and let stand one-half
hour, then add one teaspoonful salt, one-half cupful
melted butter, and one teaspoonful soda dissolved in
warm water, thicken with flour. — Mrs- W. s. Max veil.

I ^anCi:^ kes.— Sif t together one and one-half pints
flour, one tablespoonf ul sugar, one teaspoonful salt, two
leaspoonfuls baking powder; add two eggs, well beaten
and one and one-half pints sweet milk; beat to a smooth
batter; bake on a hot griddle. — A! rs. L. Charvoz.

Be-jion BuscuiL— Onepuart flour, one cook-
ing spoonful of lard, one teaspoonful salt, milk enough
to make a stifl:' dough- Beat hard for twenty minutes
or until the dough blisters and is soft. _ Roll put a little
thinner than other biscuits, cut out, pick with a fork,
bake in a moderately quick oven. — Mrs. i>o-amon(i ciood-

WiifftCS.— Two eggs, two cupfuls sweet milk>
two cupfuls flour, two teaspoonfuls baking powder*
three tablespoonf uls of sugar, one teaspoonful of salt,
one-half cud butter. — Mm. E. B. !2oli.



Salt mackerel, soaked over night, in cold water,
and other small fish should be boiled or fried. Slices
or steaks of large fish, dipped in beaten,: egg
then in cracker crumbs are good fried. Fresh
salmon, mackerel and large blue fish are oily-
fish and should not be fried. Boil oily fish if
large and broil them if small. Cod, Haddock, blue
fish, small salmon, bass and shad may be stuffed and
baked whole. Serve fish with bread and potatoes, and
cucumbers if in season. Cream and egg sauces, with
lobster, oyster and shrimp; tart sauces are served with
boiled fish. Small fish for boiling may be put into Ijoil-
ing salted water; large fish, or large pieces of fish should
be put over the fire in cold water. Garnish boiled fish
with lemon slices and parsley.

Saucos for t"ish.— Broiled fresh mackerel,
stewed gooseberries; boiled blue fish, v/hite cream sauce.'
Broiled shad, boiled rice and salad. Fresh salmon,
green peas and cream sauce. Hollandaise sauce is used
with most fresh water fish, as white, cat or pickerel.

Baktxl l>cd S^nappcr.-Take firm, good-
sized fish, clean, wash and rub with salt and pepper.
Place in a roaster with slices of bacon under, inside and
over it. Secure these v/ith tooth picks (to be removed
when done.) Pour two cupfuls of hot water around it
and bake two hours in a moderate oven. (a
sage dressing may be used if liked.) Serve a
white sauce over the baked fish; made by rub-
bing an ounce of butter with two ounces of flour,
and adding a large cupful of boiling water; add
salt, pepper and pinch of mustard.— Mrs Lnfiu-.r ii


Baked Fish.— Clean the fish, rinse it and v/ipe
it dry; rub it outside and inside with salt and pepper
and fill it with a stulTing made with slices of bi'ead.


buttered freely and moistened with hot milk or water.
Lay bits of butter over the fish and dredge with flour,
and put a pint of hot water in the pan, to baste with.
If a large fish, bake one hour in a quick oven, basting

frequently. — Mrs. Arthur Anderson.

Baked Fish.— This recipe is to be used for
large fish, such as the red snapper or salmon trout.
Handle gently while dressing and lay carefully in a
baking pan with just enough water to keep from scorch-
ing. If large, score the back with a sharp knife. Bake
slowly and baste often with butter and water. Be care-
ful that the appearance be not marred. When done
have ready in a sauce pan a cup of cream, diluted with
a few spoonfuls of v/ater to prevent clotting in heating,
in which has been stirred two tablespoonfuls melted
butter, and a little chopped parsley. Heat this in a
vessel set within another of boiling water; add the gra-
vy from the dripping pan, boil up once to thicken and
when the trout is laid carefully in a hot platter, pour
the sauce around him. Garnish with nasturtiums and

parsley. Salt lightly, — Mrs. S. B Laune.

J^cilmon Loah— One can salmon, three eggs
well beaten; one tablepoonful of butter, two cupfuls
fine bread crumbs, about two-thirds cupful milk, salt
and pepper to taste. Chop the fish fine, rub it in a
bowl with a silver spoon, add the butter, beat the
bread crumbs with the eggs, season with salt and pep-
per, work all together, add milk gradually, till a smooth
paste. Put in a buttered mold and boil or steam one
hour. Turn out and serve with sauce.

SaiK'e.- One cupful milk, two tablespoonfuls
butter, one tablespoonful flour, one egg, juice of one
lemon, pinch of mace and red pepper, boil one minute,

pour over the fish and serve. — Miss Jessie Walker.

Walled SallYkOn.-Cook and mash potatoes and
m.ake a wall of them around a platter. Into the hollow
center put the salmon, after preparing it in this way;
put some butter into a pan; when melted, stir in a table-
spoonful of flour, add cupful of milk, and when thick
Vidd the pieces of salmon; when hot, pour into the
platter and serve. -Mrs s. s .waiierhousc.

steamed Salmon Loai'.-Remove the bones
and skin from one can of salmon, add one cupful
of bread crumbs, two eggs, well beaten with
the bread crumbs, one table spoonful of lemon
juice; salt and pepper to taste; one tablespoon-
ful celery seed, thoroughly mix and steam two
hours. Serve with Mayonaise dressing. — Mrs. (t. s.

Creamed baimon.— One can red salmon,
one- cupful rolled crackers, one taqlespoonful of butter
and one tabiespoonful of flour, one teacupful of cream;
remove bones from salmon and mix with crackers.'
Take salmon liquor and put in a skillet, add butter,
flour and cream; and cook until thick, then pour over
salmon. Garnish with slices of lemon and serve. — tMrs.

J. \V. Swarihouf.

Codfish Balls.-Boil and pick the codfish.
Boil potatoes and mash well, mix with a piece of butter
and season with salt and pepper; add cream enough to
moisten. Mix thoroughly using equal quantities of cod-
fish and potato. Make into cakes and fry in boiling-
lard. If desired garnish with sliced hard boiled eggs,

— Mrs. M. K. Beardslee.

Creamed Codfish.-Soak one-half pound
codfish in cold water over night. Pour off water and
boil until tender, changing water if very salt Pick
into small pieces, add this to white sauce made as fol-
lows: Sauce.— One -half cupful sweet milk, brought to
to boiling point, and thickened with one tabiespoonful
l)utter and one tablesp juntui of hour, bienaea togeti.er.
Serve very hot. The fish may be prepared over night!

— Mrs. C. K. Luc«.

^ Codfish :Soiiffle.-One-haIf pint bread crumbs
heated with one-half cupful milk; when hot and smooth
add a dash of cayenne, and one-half box Beardsley's
Shredded Codfish. After thoroughly mixing, add two
beaten yolks of eggs and a tabiespoonful of butter Beat
the whites of three eggs to a froth, fold quickly into
mixture and bake light brown in ramekins or baking-
dish —Mrs. i£, N. Blake.


Mackei-e^-Salt mackerel should be soaked all
night. Lay mackerel in a pan long enough to keep
from breaking the fish when lifting it from the pan.
To cook, pour boiling water over it and boil three min-
utes. Drain all the wate off. Pour boiling water over
and drain again. Place on a platter and lay on bits of
butter. Garnish v/ith slices of lemon and serve at-

once. — ^^r^- i^'i'iar N. Blako

Saliuon with lloliandaisc Dressin'j.—

Pour oil off one can salmon,^ break one egg in the oil,
juice of one lemon, one-half cupful sweet milk, pinch
of salt, one teaspoonful mustard. Beat all together.
Cook to a cream and beat again. Put one tablespoonful
chopped onion over salmon, then pour on the dressing,
gej-ve while dressing is hot. — -'^^ -'»•'>' '^miii..

Oy^sfer (lor.klail — Put in sherbet glasses.
one teaspoonful Worchester Sauce, one teaspoonful
tomato catsup, two drops tobasco sauce, one table-
spoonful lemon juice, dash of salt, and six small fresli
oysters. Serve with salted wafers as first course for

luncheon. — Mrs r. L. O' Bryan.

EsCcifopcd Oysters — Place a laj^er of oys-
ters in baking dish; sprinkle with salt and pepper, add
lumps of butter, (also fine cut up celery if desired) ; over
this spread a layer of rolled cracker crumbs; then }:»our
on enough millc to moisten crumbs thoroughly. Con-
thiue alternate layers until dish is filled leaving the top
layer of cracker crumbs with butter enough to l-rown
nicely- Bake in a moderate oven from 45 to 60 min-
utes. — SM-^s E izabcHi Mo?Seai, ruitl»r(e., «Mcl.>,

Oeamed Oysters on !3osivrtos< -Parboil
the oysters, put 3 or 4 oysters on top of each rosette-
Take one pint of rich milk and thicken as for sauce. When
cooked, pour in the Mquor from one quart can of oysters
(use fresh ones), a tablespoonful of butter, salt and
pepper to taste. Make sauce first, then parboil the
oysters, pour sauce over them and serve hoc. (See
recipe for Rosettes.) — '^'^*-*- ^ ^- ^''-k.-,.



Meat U,ules. —When cutting- meat to cook
always cut across the grain of the muscle. Never
wash fresh meat; scrape it if necessary, or wipe
it with a damp cloth, but never put it in water,
nor directly on the ice; put in a vessel on the ice.
If you baste roast meat, do not use salt in the
basting. Never salt meat before it is cooked;
wait until it is partly done. In boiling put fresh
meats in hot water and salt meats in cold water.
Never salt and pepper broiling meats while cook-
ing, season with salt, pepper and butter after re-
moving from tlie gridiron. If you have no grid-
ii'on you will find a "pan broil" very nice. (See
"Directions and Explanations.") Put a little sugar in
the water used for basting all kinds of meat. It im-
proves the flavor, especially veal.

In cooking tuough fowls or.^ meats, one table-
spoonful of vinegar in the water will save nearly
two hours Ijoiling.

Meats and their R-elishes,— with roast
beef, use a relish of Worcestershire sauce, to-
mato catsup or grated horse radish. Roast pork,
apple sauce; roast veal, Tomato sauce or Mushroom
sauce; Roast Mutton, currant jelly; Boiled Mutton,
caper sauce; Roast Lamb, mint sauce, or a sauce of
stewed gooseberries; Broiled Steak, fried onions,
mushrooms or Saratoga chips.

Pot lioast.— A large kitchen spoonful of lard
heated to the boiling point, in a kettle or pot,
one scant tabtespoonful of flour, browned well in
the lard; then put in the roast, well salted and
peppered, and allow it to brown quickly on both
sides; then add one onion sliced; a bit of garlic
mashed to a pulp; when the onion becomes soft
and transparent, pour on enough boiling water to


almost cover the roast, and let it cook on top of
the stove until done. If the gravy cooks down
before the roast is done, add boiling water. The
roast will be juicy and* tender and you vvill have

delicious brown gravy. — Mrs. ira Eddlsman.

Spiced Beef.— Four pounds round of beef
chopped fine; take from it ail fat, add to it three
dozen small crackers rolled fine, four eggs, one
cupful of milk; one tablespoonful ground mace,
two tablespoonfuls black pepper, one tablespoon-
ful melted butter; mix well and put in any pan that
it will just fill, packing it well. Baste with butter
and water and bake tu^o hours in a slow oven. —

iMrs. Arthur Anderson.

Baked ilasl'i. — a slice of ham one inch
thick, sugar it and dredge with flour; cover it with
shces of tomatoes, dredge this again with fiour,
pepper and bake slowly, two hours in a covered

dish. — Mrs. E. li Linn.

Broiled Biicon in |he Ovc^ii,— Try broil-
ing bacon in the oven sometime, and sigh that you
have not done sooner. The oven must be very
hot and the bacon shut in a folding broiler and
over a roasting pan. Turn, to brown lightly on
each side, as you would in turning over coals, and
it will come out perfectly cooked, without grease,
and just the proper degree of crispness. — Mrs. Edgar

M. Biake.

To Cure liann.-Nine pounds of salt;
four ounces saltpeter; one pound salei'atus (or soda) ;
one and a half pounds brown sugar; one-half pint
molasses (New Orleans); six gallons soft water;
boil the whole, skim it. When cold pour it over
one hundred pounds of meat. — iN. K. Beardsioe.

To Corn Beef.- Eight gallons of water, two
pounds of brown sugar; one quart of N. 0- mo-
lasses; four ounces of saltpeter; two tablespoon-
fuls soda; salt enough to float an egg. Use rock
salt. Recipe, sufficient for one hundred pounds of

meat. — iS. K. Bcardslee.


Sour iVleat.— Place meat in pan and season
with salt, pepper and mixed ground spices (table-
spoonful of each.) Cover same with vinegar and
let stand about ten hours or over night. Take out
of vinegar and place on the stove to stew, from
time to time baste with the seasoned vinegar, and
when meat is nearly done, add the rem.ainder of
the seasoned vinegar and serve hot— Mrs. Eirzab«th

Baked CalFs Meart.— Wash off the blood,
do not soak it, as the water extracts the Havor. Stuff
it with a stuffing made of coarse bread crumbs, sea-
soned with butter, salt and pepper, and a little, thyme,
onion or sage. Put the stuffing in a crock and pour
over it, enough hot vv'^ater to soften the crumbs. Cover
tightly and let stand until soft. Then stuff the heart.
Tie a piece of buttered paper over the mouth of the
heart to keep the stuffing in. Put into a sm.all baking
pan^ with a little hot water, pepper and salt Bake
about two hours, basting frequently. Thicken the
gravy with nour rubbed smooth in milk. It is very
good sliced when cold and served with tomato sauce. —

Cold Meat Oravy.—Chop bits of any kind of
cold meat fine; put a little butter into a sauce pan, and
brown the chopped meat; add milk enough to make de-
sired quantity of gravy, and thicken. Season with salt

and pepper. — Mrs. W. O. Townsend, Gillette, Wyo.

Koast Pork.— A small loin of pork; three
tablespoonfi^ls bread crumbs; one onion; half teaspoon-
ful chopped sage; half a teaspoonful salt;half teaspoon-
ful pepper; one ounce of chopped suet; one tablespoon-
ful drippings; separate each joint of the loin with a
chopper and then make an incision with a knife into
the thick part of the pork in which to put the stuffing.
Prepare the stuffing by mixing the bread crumbs to-
gether with the onion, which must be chopped; add to
this the sage, pepper, salt and suet, mixed thoroughly.
Press the mixture snugly into the incision, grease a
sheet of kitchen paper v,'ith drippings, place the loin
into this, securing it with a wrapping of twine. Put it
in a dry baking pan, in a brisk oven, basting immedi-


ately and constantly as the grease draws out. Allow
twenty minutes to the pound and twenty minutes longer.
Serve with apple sauce or apple fritters. — Mrs Charie.s

V^eal Chops.— Take six or seven finely cut
chops, season with salt and pepper, and put them into
melted butter. When sufficiently soaked put them into
beaten eggs, take them out and roll each separately in
bread crumbs. Make the chops as round as you can
with your hand and lay them in a dish. When all are
breaded, broil them slowly over a moderate fire, that
the bread may not be too highly colored. Serve with

clear gravy. — M rs. Claudo Davis.

Stuffed Beef Steak. -One large juicy steak,
without bone; salt and pepper, then make a dressing of
two teacupfuls dry bread crumbs, one teaspconf ul sage,
a pinch of salt and pepper; mix with v/ater or meat
liquor, if you have it, ^pread it over the steak, roll and
tie, like a jelly roll, t-ut it in a pan and lay suet around
it and bake twenty minutes in a hot oven. — Mrs j. vv.

Pickled Beef Ton^^iu-.-Wash, scrape and
put the tongue in cool water and bring quickly to boil-
ing point and let boil slowly, until tender. When nearly
done, salt. Let cool in the water- When cold peel and
sUce rather thin and place in a deep dish or jar and
cover with vinegar and add five or six cloves, two bay
leaves, one-fourth teaspoonful pepper, one-half tea-
spoonful sugar. Serve with horseradish. — Mrs. Ida i)ohe.r.

Cold Meat Pie,— Put the nice scraps of cold
meat through the meat chopper, add small lumps of

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Online LibraryEdgar N. BlakePractical and dainty recipes; luncheons and dinner giving in Woodward, Oklahoma. A useful and valuable book of recipes, all of which are tested and tried .. → online text (page 2 of 8)