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 6 of 8)
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half spoonful vanilla extract. Beat butter to a cream
and gradually beat into it sugar and then vanilla, add
milk and the whites of the eggs beaten to a froth. Last
stir in the flour and baking powder and bake in lay-
ers. Delicious with the following filling:

Lemon Filling. —Juice of two lemons and grated
rind of one, one cupful sugar, one tablespoonful of flour,
one egg and butter the size of walnut and one-half cup-
ful of water, boil until the consistency of starch, fin-
ish with boiled frosting. — >!r.s. joi.n j. <.i«riac.h.

Lemon Cake.— One cupful butter, two cupsful
sugar, three cupsful flour, four eggs beaten separately,
two teaspo :>nsf ul baking powder sifted in flour.

Filling. —One cupful sugar, juice and grated rind
of one lemon, or one and a half lemons if not very juicy,
two tablespoonsful of butter, two eggs, beat all togeth-
er and boil until the consistency of jelly. — .sirs. w. H.

O lii-ian.

Orange Gctke.— Same as above using oranges
instead of lemons. If the orange is not tart add a httle

lemon juice. — Mrs. M^. U. 0'J3rian.

Lemon felly Cake.— Cream one cupful of
sugar and one-half cupful ot butter, add the beaten
yoiks of three f ggs, and one-half cupful of sweet milk,
add two cupsful of flour into whicn two teaspoonsful of


baking powder has been sifted twice. Flavor with lemon
and bake in three layers.

Filling. —One cupful of sugar and the yolk of one
egg beaten together, then add the white of one e"^g
beaten to a froth and the rind and juice of one large
lemon. Pour over this one-half cupful boiling water
then stir into this one tablespoonful of flour, rubbed
smooth in a little water. Add one tablespoonful of
melted butter and cook until it thickens. When cold
spread between the layers of the cake. — Airs. Wmona


Minnehaha Layer Cake.— Butter one cupful,
sugar two cupsful, milk one cupful, flour three cupsful,
whites of eight eggs, baking powder two teaspoontlul.

Fruit Filling.— One cupful seeded raisins and one

cupful English walnut meats chopped fine, one cupful

of sugar, juice of one lemon, one cupful of boiling water,

let all boil together until thick and when cold spread

etween the layers. — Mp». j. a. Putton,

Carmel C.ke.— Two cupsful brown sugar, one-
half cupful butter, one-half cupful hot water, one- half
cupful of grated chocolate, one-half cupful sour n ilk,
two cupsful flour, one teaspoonful soda in hot water,
two well beaten eggs. Vanilla one teaspoonful.

Filling.— Two cupsful brown sugar, one-half cup-
ful butter one-half cupful sweet cream cook until it
threads, beat until cool and stir in one cupful chopped

walnuts. — Mrs. C. A. Brown.

Cream Cake.— Three eggs, one cupful sugar
beaten v/ell together, two tablespconsful water, one
and one-half cupsful flour, one and one-half teaspoonsful
baking powder. Make this in two layers.

Cream Filling —Mix three tablespoonsful sugar
with one tablespoonful corn starch, then cream one
tablespoonful butter with the sugar and starch. Now
add three-fourths pint sweet milk and one egg well beat-
en. Boil in double boiler, stir until thick, then add one
teaspoonful lemion and spread while hot between the

layers. — Mrs. Ed?iar iS. BSakc.


Washfn^ton ('akc.-One large tablespoonful
butter, one cupful sugar. Beat well together. One-
half cupful sweet milk two eggs beaten separately, two
cupsful of flour, two teaspoonsful baking powder.
Flavor with lemon. Bake in layers. Use either lemon

or custard filling. — Mrs. Kalph Workman.

Jelly iiolL — This is also an excellent receipt for
hot water sponge cake, if baked in a loaf. For the roll
it never breaks and have never konwn it to fail, two eggs,
whites beaten to a froth add yolks and beat, one cup-
ful sugar beat in, stir one cupful of flour in thoroughly,
add half cupful boiling water, beat again, one-fourth
teaspoonful salt, one teaspoonful baking powder, beat
again, add any flavoring preferred, have the tin ready,
pour in evenly, bake in rather a quick oven, not too hot,
t.irn out on a dampened towel, spread quickly with jelly,
roll up and keep towel around it until cold. — Mrs. u. a-

j^eii), iMorrisoavillc.

Sunshsnt) Cake.— whites ten eggs, yolks of six
eggs, one and one-half cupsful powdered sugar, one
teaspoonful orange extract, one and one-eighth cupsful
pastry fl jur, one teaspoonful cream tartar. Do not beat
eggs until they will fly from the spoon, beat the sugar
in gradually with egg beater, also flour. After it com-
mences to bake press it down with the hand to keep the
top crust from rising up from rest of cake. Cut cake
with fork. I have taken first prize on this cake at the

Will county Fair. — irs. Hezekiah Nicoles, Joliet. III.

One. Two, Three Four Cake.-One cup-
ful butter, two cupsful sugar, three cupsful flour, four
eggs, one cupful of milk. First cream the butter and
sugar, then add the beaten yolks of eggs and thoroughly
stir. Add the flour and milk, a little at a time until
both ingredients are used. Dissolve two and one-half
teaspoonsful baking powder in milk, stir in the well
beaten whites of the eggs last. Flavor to suit the taste.
B.ik3 in layer.? and if white cake is preferred, leave out

the yolks of eggs. — .Mrs. Anna K. Spacer.


Spfco Cak(\ — Two cupsful sugar, one cupful
butter, yolks of five eggs, and one whole egg, one tea-
spoonful each of allspice, cinnamon, cloves and some
nutmeg. One teaspoonf ul soda diss.lved in one cupful
of butter milk. Add three cupsful flour. It is good
baked either ^'n layers or in a loaf. — Mr.-<. t*. a. Boyi«.

^^larb'e Cake.— Light Part.— One cupful
granulated sugar, one-halt cupful milk, one-half cup-
ful butter, two cupsful flour, two teaspoonsful baking
powder, whites of four eggs, one teaspoonful lemon ex-

Dark Part. —One cupful dark brown sugar, one-
half cupful milk, one-half cupful butter, one-half cup-
Tul molasses, (N. 0. preferred,) two cupsful flour, two
spoonsful baking powder, yolks of four eggs, one table-
spoonful cinnamon, one teaspoonful each of cloves, nut-
meg and allspice. Mix the batter seperately then put
one spoonful of the light, and the dark alternately into
the pan. Bake in a moderate oven, use boiled icing on
top and sides, making it real thick on top. This cake
does not dry out easily and double the recipe fills a gal-
lon milk pan. — A!r.s. N. K. Beardslee.

M jshod Poiato Cak«.— One cupful butter,
two cupsful sugar, two cupsful flour, one cupful mashed
potat >es, one-half cupful milk, one-half cupful chocolate,
two taaspo^nsfal baking powder, one tablespoonsful of
cinnamon, one ta.blespoonful of cloves, one tablespoon-
f 111 vanilla, one nutmeg grated, four eggs, one cupful

chopped nuts. — M=^s. henry Ozaniie.

SofJ Gin^>er Brc^ad.— One cupful molasses,
one-half cupful sugar, one cupful sour milk, one egg,
one-half cupful butter or lard, one teaspoonful soda,
one tea-poonful each of cinnamon and cloves, two tea-
snoonsful ginger, two cupsful flour before sifting, warm
the molasses and beat in the soda until foamy. -Mrs. N.

K B.-aril.st««,

Fruit C ike.— Two cupsful brown sugar, one
cupful white sugar, two cunsful syrup, one-fourth cup-
ful brandy, one-fourth cupful coffee, twelve eggs beat-


en separately, three-fourths pound of flour, one tea-
spoonful soda, one teaspoo'^ful allspice, one teaspoonful
cloves, two teaspoonsf ul cinnamon, two pounds currants,
two pounds raisins, one-fourth pound each of orange
and lemon peel (candied,) one-half pound figs, one-half
pound nuts, one pound butter, steam one hour and bake

two hours. — Alr>. iJenry lltonnpson.

Devil's Food. -Cake Part. One cupful dark
brown sugar, one-half cupful milk, one-half cupful but
ter, two eggs, two cupsful flour (level,) one teaspoon
even full of soda put in cream when cold, and then mix
the cream and cake and bake in two square tins.

Cream Part of Cake.— One cupful grated choco-
late two-thirds cupful dark brown sugar, one-half cup-
ful sweet milk, one egg yolk only, stir and cook until
thickened, cool and flavor with one teaspoonful vanilla,
do not cook too much.

Icing For Devil's Food.— Two cupsful sugar,
one- fourth cupful chocolate, one c pful boiling water,
butter the size of an egg, boil until it thickens, remove
from the stove, and stir until thick enough to spread

— Mrs. T. L. O' Bryan.

Dtivil's Pood Cake.— Two cupsful dark
brown sugar, one-half cupful butter two eggs one-half
cupful sour milk, three cupsful of cake flour, pinch of
salt, mix thoroughly. Take one-half cupful boilii g water,
stir into this one teaspoonful of soda and one-half cup-
ful of grated Baker's chocolate, stir into batter.

Filling. — Two cupsful dark brovvn sugar, one-half
cupful of butter, one-half cupful of sweet milk or cream,
cook until it threads. — Mrs. E. L. i^ob«rt».

Coffee < ake.— One cupful strong coffee liquid,
one cupful molasses, one cupful brown sugar, one cup-
ful of butter, one cupful of raisins, four cupsful flour,
three eggs, two teaspoonsful cinnamon and one teaspoon-
ful allspice, one teaspoonful cloves, one teaspoonful soda.
Bake slowly one hour like brea I.— Mrs. i>..ui Aietiiagtir.

Apple Sauce Oke.-One and one-half cups-
ful apple sa,Lce (stew 1.3 f^r lal.e use and mash fine,)


one-half cupful butter, one cupful of sugar, two cups-
ful flour, one teaspoonful soda, one cupful raisins, spiced

to suit. Bake one hour. — Mrs. v^'. tl. O'Brian.

Gold Loaf Cake.- Yolks of eight eggs, one
cupful granulated sugar, one-half cupful butter, two-
thirds cupful sweet milk, three cupsful flour, one tea-
spoonfil creim tartar, one-third teaspoonful soda.
Flavor t^ taste. Sift flour once then measure, add soda
and sift three times, cream butter and sugar thorough-
ly, beat yjlks about half, add cream tartar and beat to
a stiff froth, add this to cream, butter and sugar, stir
thoroughly through, add milk then flour. Flavor and
stir very hard. Put in moderate oven. Will bake in
about thirty minutes. — Mrs \l. F. McKio.

Cold VVat< r FvuU (ake.— Two cuosf ul
granulated sugar, one cupful butter, one cupful chopj ed
raisins, one cupful cold water, two egg?, one teaspoon-
ful lO la, spice if you wi^h. Fiour enough to thicken. —

Mrs, W. n. O'Brian.


Cake Frosiin^s and Fillings.

Boi'cd Frosting.— Two cupsful sugar, one-
half cupful cold water, boil to a syrup, until it forms a
soft bail, when tested in cold water, pour over the
whites of two eggs, beaten very stiff, (add one-eighth
teaspoonsful cream of tartar to the whites after tney
are partly beaten. ) Stir constantly while pouri.ig the
syrup over egg, then beat very hard until stiff. Spread

on cake before it is cold. — Mrs. Edj^jar N. Blake.

UncODked Froslin^.— (See white loaf cake.)

Mar^hmalow Frosting — Two cupsful
sugar, one-half cupful cold watir, whites of two e"-gs,
one-eighth teaspoonf ul cream of tartar, nine marsh mal-
lows. Put creasn of tartar into the sugar, aaci the cold
water, stir until dissolved, boil ui til it drips from a
wooden spoon like honey or syrup, add seven tablespoons-
ful of syrup to the stiffly beaten whites of egg^, beating
this until white and smooth. Return su rar to stove
cook until it ropes from spoon, put marsh oialows into
oven until they puff up then put them ''nto eggs and pour
the rest of syrup over, beat for some time, bi read on
cake before it gets cold. — Mrs. w. n. O' Brian.

Oran^^e Frosting — (See orange cream cake.)

Chocolate Frostin'^.-Cne cupful of sugar,
whites of two eggs beaten to a stiff" froth, three table-
spo)nsful of grated Baker's cLo olate, two tablespoons-
ful of water. Boil in a double b )iler until thick enough
to s )read. This makes enough f )r three layers. Flavor

Wit.l vanilla. — iMrs. Ed^ap IS. Blake.

Pineapi^le Fillir ^^.—One and one-half cupsful
pow iared sugar, one smal can grated pineapple, one
table spoonful milk, one tt blespoonf ul melted butter.
Thor jaghly mix and spread on the layers of cake while
they are warm. — Mr». c c. rioag


L»mon Filling.-One cupful of sugar, juice
and grated rind of one lemon, or one and a half lemons
if not very juicy, twotablespoonpsful butter, two eggs,
beat all toge her and boil until the consistency of jelly.

Orange Filling. — Same as above using oranges
instead of lemons. If the orange is not tart add a little

lemon juice. — Mrs. W. ll. O'tJrian.

Fi^ Pilling —Chop one pound of figs, add one
teacupful sugar and one- half teacupful water, boil
fifteen minutes. Spread between the layers. — Mr*. i:»i?>-r

Ice Cream Filling, M^ith K-aisins or

Nuts. — Three cupsful sugar, three eggs (whites,) one-
half pound raisins, or nut kernels, one-half teaspoonful
citric acid. Boil the sugar with a liltle water until it
hardens slightly in water, have the beaten whites of
eggs ready, dust over with the citric acid (powdered,)
then pour on the boiling sugar, pouring rapidly, if rais-
ins are used have them made into a thick preserve with
little or no syrup, and pour into the sugar and egg mix-
ture, beating all the time, when the mixture begins to
cool and harden slightly, spread between the layers of
the cake. It should be thick and a little soft, not sugary,
if nuts are used chop them up and stir them in before

spreading on cake. — Mrs. lunaOrirfith Lcmmi.n, St. Louis,

Apple Filling.-Three large apples grated fine,
one lemon, grated rind and juice, one egg beaten with
one cupful sugar, boil all together in a farina kettle un-
til it thickens. — Mrs. Paul Mellinger.

Chocolate Filling— Two cupsful brown
sugar, one cupful milk, three-fourths cupful chocolate,
a small lump of butter, vanilla, cook until it forms a
soft ball, st'r till cool

Anja huggin's (aramel Fillirg.-Two
cupsful brown sugar, one cupful cream, one- half cupful
butter, cook to the consistency of candy. If you
haven't brown sugar use the yolks of three eggs and
the same amount of white sugar. — Mr», a h. v. ^h>.

Dou.^lmuts, Cookies and Small Cakes.

DoiJ§lu.uts.— One cupful sugar, three eggs,
one capful sweet milk, three level teaspoonsful baking
powder, four cupsful flour, nutmeg and salt to taste,
stir sugar and milk together until sugar is dissolved,
add the beaten yolks of eggs, salt and nutmeg, then
half the flour, now add two tablespoonsful hot Urd,
lastly, balance of flour and the beaten whites of eggs.

— Mary K. Hunter

fii>t Doughnuts.— One and one-half cupsful
sugar, two eggs well beaten, one cupful sour milk, one
teaspoonful soda, one teaspoonful baking powder, two
level spoonsful melted lard, nutmeg, salt, mix as soft
as can be handled; put av^ay in dish with tight cover,
and do not fry the day made up, as it absorbs too mucii
grease when first made, fry as needed and eat while hot.

— Mrs. F. M.CIine.

Fried Gakes.~One and one-half cupsful
sugar, one cupful sour milk, dissolve sugar, in milk,
even teaspoonful soda dissolved in a little warm water,
a little nutmeg, add flour to make a smooth dough, soft
enough to handle conveniently. Roll out the dough on
a well floured board to half an inch thick, cut out with
dou^-hnut cutter and fry in plenty of hot lard. — Mrs. a.

M. <\})pe!t;ct.

Gm^^cr Cookies. -One cupful granulated
sugar, one-half cupful butter, one-half cupful lard, two
egg^, one cupful molasses, one tablespoonful cinnamon,
one tablespoonful ginger, one-half cupful cold water,
two scant teaspoonsful soda one teaspoonful baking
powder, flour enough to make a soft dough and bake in
a quick oven. — a rs. E. li. Linn.

Oa! IVIe d Cookies.— Three-fourths cupful
butter, one cupful light brown sugar, three eggs, one
teaspoonful cinnamon, two small cupsful flour, one cup-


ful uncooked oat meal, threa-fourths teaspoonfui soda,
ona-half cud nuts, otie-half cup raisins. Drop in small
balls in greased pans an inch apart and bake m a quick

oven. — Mrs. A.L. I^us!.

Chocolate Wisfers.— One cupful brown sugar
one cupful white sugar, one cupful butter, one egg, one
cupful chocolate, one teaspoonful vanilla, enou'^h fl )ur
to make stiff about one and one-half cupsful, roll very
thin and cut with cake cutter. Bake quickly. — Mr*, o.

A. Pit;r!»t>n.

Fruit Cookies - One cupful sugar, onecuoful
butter, one-half cupful molasses, one cupful currants,
one-half cupful raisins chopped, one small teaspoonful
soda, one teaspoonful bakng powder, one teaspoonful
cinnamon, two eggs, and a little salt, two and a half

cupsful flour. — Mrs. I>. 11. Pation.

Peanut Macaroons.— One cup'ul of chopped
peanuts, one of powdered sugar, one tablespoonful flour
and whites of two eggs, to which has been added a
pinch of cream of tartar before beating. Drop on
greased paper and bake slowly thirty minutes. Flavor

to suit taste. — Mrs. U. I1. StalJin<{s.

Macaroons —Whites ot four eggs beaten
very stiff, three-fourths cupful granulated sugar, one
cupful nuts, (chopped,) mix and add to eggs, with as
litt'.e beating as possible. Grease pan and drop with a
teaspoon, bake in a slow oven one-half hour. When
they can be lifted from the pan without sticking they
are done. Th's will make about three dozen macaroons.

— Mrs. Scott 5. vViiltcrl.ouse.

Oat Meat Cookies.— One and one-half cups-
ful darkest brown sugar, one cupful of butter or lard
(add one teaspoonful salt, if lard is used.) two cupsful
flour, one cupful seeded raisins, one-half cupful sour
milk, into which dissolve, one-half teaspoonful soda,
two eggs beaten seperately, one tablespoonful ground
cinnamon, two cupsful uncooked oat meal. Mix all
thoroughly and drop from a spoon in small cake on


greased tins about two inches apart. Bake in a moder-
ate oven, hot enough to keep them from spreading too
much. Experience alone can teach you this. — Mrs.

Jess liroHnlee,

Colden Ciinger Drops.-One-half cup molas-
ses, one-fourth cupful brown sugar, one-fcurlh cupful
butter, one teaspoonful soda, one-eighth teaspoonful
salt (scant,) one and one-half (scant) cupsful flour, one
egg, one-half teaspoonful cinnamon, one-fourth tea-
spoonful cloves, one tablespoonful ginger, One-half cup-
ful boiling water. Cream butter, add sugar, then hot
water with the soda dissolved in it. Add* beaten egg

the last thing. — Mrs. W. n. O'Brian.


Puddings and Miscellaneous Dessert.

Paradise Puddin^i.-Onecupful of dry bread
crumbs, one cupful sugar, one-half cupful currants, one-
half cupful raisins, the grated rind of one lemon, one-
half wine glassful of water into which has been stirred
the juice of a lemon, one heaping cupful of chopped
apples, three well beaten eggs, a satltspoon of
salt, a teaspoonful of grated nutmeg and
cinnamon, mix these ingredients thoroughly
and whisk in at the last moment a teaspoonful
of soda dissolved in a little warm water, place the
mass in a buttered mold, tie cover securely and steam
three hours. Serve with a sauce. — .irs iia Lddi.n.a .

Oran<:ie Cream l^udding —One pint of
cream, one half box gelatine, one-half cupful of cold
water, one cupful sugar, six oranges, one pint milk,^
yolk six eggs. Soak the gelatine, in cold
water, put the milk on the stove ir; a double boiler,
when hot add the yolks of eggs well beaten, then the
gelatine, stir until it thickens, but remove from the fire
before it curdles, let stand two minutes, then add the
strained juice of the oranges, the cup of sugar and the
pint of whipped cream or rich milk; when very cold so
it is set, serve v^'ith plain or whipped cream. Half of
this makes puddiag for six.— Mrs Charu-.s h: sharp.

Steamed Graham Puddii,^.- Sift together
two cupsful graham flour, one teaspoonful
cinnamon, one-half teaspoonful cloves, pour
over this one-half cupful milk, one half cup-
ful molasses, (New Orleans), and beat well, add
one cupful seeded raisins, (floured), pour into well
greased cans and steam three hours, Fill cans two-
thirds full. — M rs. C A. Brovn.

Orange Tapioca Pudding.— s oak two

tablespoonsful of tapioca in one-half pint of milk over
night, in the morning make custard of one quart of new
milk, three eggs, three tablespoonsful sugar, add to this

custard the tapioca and boil in a farina boiler until it
thickens; when done let it cool, then pour it over five
oranges, sliced and well sugared; I use about one-half
cupful sugrr, beat the whites of three eggs to a stiff
froth and spread over the top and brown lightly. Eat

when cold. — Mrs. tdger N.. Blake.

Meamed Corn Meal Pudding.— Two cup-

f uls sour milk, two cupsf ul corn meal, one and one-half
cupsful of white flour, one-half cupful molasses,
one tablespoonful soda and one of salt; steam three

hours — Mrs R. L. Beardslee, Tpper Alton, III.

Bananna Pudding— One dozen rpe banannas
cream to smoth batter, be careful to have all lumps out,
sweaten to tase, add one pint of whipped cream, and
cream all together until it gets a little pink, set on ice
and serve very cold, with whipped cream and chrytsal-
ixed or brandied cherries on top. — Mrs. Albert b. Pyie,

Conv.iVf Ark.

K,oy al Dessert.— Prepare as for a rice pudding
two well beaten eggs, one pint of milk, one and one-
half cupsful sugar, sufficeient cooked rice to make it the
propper consistancy; place on the stove a pudding pan
in which is put a large tablespoonful of the best butter,
let this melt, then put in three sliced apples, over which
pour the rice pudding, grate over this enough Baker's
chocolate to cover thickly, at the same time sprinkling
on a dash of curry powder, bake one hour in a slow
oven. Serve hot or cold.— Mr». Frank Amos.

Love Pudding.— Five eggs beaten very light,
one quart sweet milk, one pint sifted flour, a little salt
and one teasponful baking powder; add flour gently to
the milk, then add eggs, baking powder and salt.
Pour in buttered pan and bake in a m.oderate oven. To
be eaten while hot with sugar and butter saice. —

Mrs. Catharinee Beaty, Jerseyvill, III.

Suet Puddlog.-One cupful suet chopped fine,
one cupful molasses, one cupful sour milk, three-fourths
teaspoonful baking soda, level teaspconful baking pow-
der, one teaspoonful each, cinnamon, cloves, nutmeg
and ginger, one cupful raisins, one-fourth cupful figs,


one-fourth cupful currants and a very little citron, flour
enough to make a stiff batter. Chop the fruit and
sprinkle with flour and add last. Steam three hours.—

Mrs. ^). B. Beofy, 5>t. Louis M«.

Old Fashioned Brown Betty.— Cover the

bottom of an earthenware pudding dish with a layer of
sliced or quartered apples, dotted with bits of butter
and seasoned with nutmeg, cover with a layer of bread
crumbs, soaked in milk, not too much milk but enough
to moisten to prevent them becoming too dry in baking.
Sprinkle the top with nutmeg, a little sugar and large
bits of butter. Bake until the apples are done and
the wh)le is a rich brown. Serve with rich sweetened
cream, or better yet with whipped cream. It is good

either hot or cold. — Mrs. John J. Qerlach.

Plum Puddiivg.— Three-fourths pound suet
chopped fine, one pound sugar, one pound grated
bread crumbs, one pound seeded raisins, one pound of
currants, one-half pint of milk, one gill 3f brandy, one
nutmeg grated, one-half teaspoonful cinnamon, rind and
juice of one lemon, one teaspoonful salt, nine eggs well
beaten, three-fourths pound English walnut meats, one
glass grape jelly, one-half teaspoonful ginger and all-
spice, one-half pound figs, put in a buttered pail and
boil five hours.

Sauce.— One-fourth pound butter, one-half cupful
sugar, cream well together, one teaspoonful vanilla,
one-half cupful cream; place over hot water and stir
until the sauce is smooth and creamy. This is not in-
tended for a hot sauce. — Mrs Jool \V. Taylor, Enid, Okla.

En^iisSi Plum Pudding— One pound mus-
catel raisins, one pound sultana raisins, one pound
currants, one pound of beef suet, (cut fine,)
one pound sugar, tv/o ounces each of orange
and lemon peel, candied, the rind of one fresh
lemon, grated, four ounces of almonds, three nutmegs
grated, one teaspoonful ginger, one teaspoonful salt,
one pound grated bread crumbs, three-fourths pound
flour, nine eggs, one glass of grape jell, one-half pound

nuts. Mix well together. Wet pudding bag in hot
water, flour inside, pour in pudding. Boil in water for

nine hours. — iVlrs. Menry t hompson.

Chocolate Pudding.— One egg, one-half
cupful sugar, o-ie cupful sweet milk, two cupsful of
flour, (level) two squares grated chocolate, one tea-

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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 6 of 8)