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 7 of 8)
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spoonful baking powder. Steam two hours.

Sauce — One cupful powdered sugar, one -half cup-
ful butter beat sugar and butter together, add two
tablespoonsful sweet cream, two tablespoonsful sherry.
Much beating makes sauce a success. Heat over hot
water just before serving. — .ssr., s. w Woi-tiuip, 5i>at.

tuck. Uklci.

Puddin<j.Sauces.-i Hard SAUCE-One cup-
ful pulverized sugar, two tablespoonsful butter, vanilla,
lemon juice or nutmeg to taste. Beat the butter to a
cream and work the sugar into it, making a stiif white
mass; flavor when ail the sugar is well worked in. This
sauce is especially good for hot puddings.

—2 Lemon Cream Sauce— Use double boiler. One
pint of hot water, one cupful sugar, butter the size of
an egg, rind and juice of one lemon, yolks of two eggs;
beat yolk of eggs very light, put all together in'^the
boiler. Cook about nfteen mintues stirring often.
When ready to use, beat whites stiiT, stir in lightly and
you will have a delicious creamy sauce.

—3 Corn Starch Sauce— Two teaspoonsful corn
starch, one- half cupful sugar, butter size of an egg.
Put all together in a small pan and pour in one pmt
boilin<^ water, stirring all the time until it thickens.

FlpVOr with lemon. — Mrs. N K. Beardslee.

i>rur^e \Vi»ip.-One cupful seeded prunes, well
chopped, whites of six eggs beaten light, one cupful
sugar, scant one-half spoonful cream of tartar. Bake
in a slow oven for one-half hour. Serve with whipped

cream. — Mrs. [loawrd Haning.

Thanks<iivin*> Crcuiin-Soak one-fourth box
gelatine in one-fourth cupful water, add one-third cup-


ful sugar and two tablespoonsful melted sweetened
chocolate, pour over it one cupful hot milk, stirring till
gelatine dissolves, placing bowl in hot water, then re-
move and cool, when cool set bowl in ice water and stir
till it becomes quite thick, adding one teaspoon ful of
cherry (or other) extract, then fold in one pint whipped
cream and whip until it keeps its shape. Minced nut
meats add a great deal to the dish. It may be garnished
with maraschino cherries and macaroons. — ^ «-» w b. n. w-

comb, lan^i r, Okia,

SfuFfed Baked Apples.-Core (using large
corer) six large juicy apples, put them in baking pan
and baste frequently with a little water, which has been
prepared thus: To one pint of hot water, add one tea-
spoonful of butter, one tablespoonful of sugar, one-
fourth of a lemon (take o t seeds) and a small piece of
stick cinnamon. Bake until tender then stuff with
about one-half cupful each of blanched almonds and
seeded raisins, chopped fine. Serve hot with stiff
whipped cream. — ^ts. td^^ar n. Biake.

Pineapple Desserh-One can sliced pine-
apple, cut in small pieces. Boil together for five
minutes the following: One cupful sugar, one-half box
Knox's gelatine, two cupsful hot water, and the juice
of the pineapple, pour over the chopped pineapple and
set in cold place to mold. Serve with whipped cream.

— Mrs I. D. rianin^.

Gr.l ry and Apphi Salad.-Equal parts of
crisp celery cut into short lengths and tart apples
scooped from the skin, chopped rather fine, one- half
pound white grapes, halved and seeded, one-half cupful
English walnuts, chopped, chill thoroughly before mix-
ing. At serving time sprinkle lightly with salt and
mix together.

Dressing. -^Put yjlks of two eggs into cold soup
plate, stir in one salt spoonful salt, then add drop by
drop, eight tablespoonsful of olive oil, a dash of cayenne
pepper and one and one- half tablespoonsful lemon juice,
very gradually . At the last moment stir in one-half


pint whipped cream. Mix lightly with celery and
apples and serve in the apple shells. Garnish with
maraschino cherries. — Mrs John j.Geriaeh.

Jimkei VVhip —Beat yolks of two eggs lightly,
add pinch of salt, and two tablespoonsful sugar, when
well mixed add one pint new milk, flavor with vanilla.
Set over hot water, stir until hot and pour into serving
dish. Put junket tablet in, stir, and when cool put into
ice chest. Heap whites, beaten with two tablespoons-
ful sugar and one teaspoonful lemon juice on top. Gar-
nish with candied cherries. — ASr?,. Sc«>tf s. walterhonsti.

Shredlcd Wheat Biscuit With
Str<»wf>errjt'S — Prepare berries as for ordinary
serving. Warm biscuit in oven before using. Cut or
crush oblong cavity in top of biscuit to form basket.
Fill the cavity with berries and serve with cream or
milk. Sweeten to tas e, peaches, blackberries, rasp-
berries, blueberries, pineapples, banannas, and other
fruit, fresh or preserved, can be served with shredded
wheat biscuits in the same way.

Charlntte I^U-se.-One tablespoonful of
gelatine soaked in a little cold milk two hours, two coffee
rupsful of cream, one cupful milk, whip the cream stiff
in a large bowl, set on ice, boil the milk and pour
gradually over the gelatine until dissolved, then strain.
When nearly cold add the whipped cream, a spoonful at
a time. Sweeten to taste v/ith powdered sugar and
flavor with vanilla. Line a dish with lady fingers, pour
in the cream and set in a cool place to harden. Garnish
with candied cherries. — Mrs e. s. Wig^jm-*

Apfih^, Desserf.— Fill a quart bowl with alter-
nate layers of thin sliced apples and granulated sugar,
add one-half cupful water, place a weight on the sliced
apples and bake in the oven three hours. Let ail stand
until cold and then you will turn out i round mass of
red slices, imbedded in a firm jelly. Itis very nice with
bread and butter or whipped cream ^aid cake. — Airs, n.


Frozen Desserts.

Peach Sherbc^rf.- Choose twelve very ripe
jucy peaches, pare and run through sieve or food chop-
per until reduced to a pulp Make a syrup of twocups-
ful sugar, one pint water, boil and skim. When cool
add the peaches and also a little lemon juice, When
partly frozen add the beaten white of one egg.—

Mrs H. A. I3«»yle

Tame Grape Sherbcrh-Put two cupsful
su'^ar and one cupful cold water in granite stew pan and
let come to a boil; cool and add juice of two lemons and
about one quart of grape juice, one-half cupfu' English
walnuts; place in freezer and finish filling freezer with
cream or sweet milk. This amount makes half a gallon;
lavender color, In freezing use one measure of salt to

two of ice. — Mrs. H II. 5fal lings.

Strawberry Gr<»nite.-One pint strawberry
juice, one pint orange juice one quart whole strawber-
ries, three cupsful sugar, one quart water. Boil the
sugar and water togather for five minutes, drop the
whole strawberries 'nto this syrup. Lift them carefully
with a skim Tier, place tham on a platter to cool, then
add the syrup to the strawberry and orange juice.
Strain while hot through a fine cloth; when cool, freeze
quite hard, When frozen stir in the whole berries care-
full, and serve in glasses. This makes about one gal-
lon.— Mrs. tidier >. P>lake.

Pineapple Sorbet -Boil together for
twenty minutes, one pint sugar, one quart water, one
pint grat d pineapple, add to this syrup ono-fourth pint
lemon juice and one-half pint orange ji ice; whtn cold
strain through a cheese cloth bag, (wet bag in cold water)
Freeze for fifteen minutes. A sorbet is any kind of
fruit ices half frozen so if you wish a Pineapple Ice use
this recipe, and freeze until smooth. For Pineapple
Sherbtrt use this renpe, but do not strain the syi-up.
When the sherbert 's partly frozen add the whites of

six egg, beaten very stiff, then complete the freezing —

Mrs. t-o'ger M. Bluke.

Or'an^C l<*e.— Steep the rinds of six oranges in
one quart of water in one vessel, while you make a
syrup of two cupsful sugar, boiled with one-half cup-
ful water for fifteen minutes in another vessel. Skim
the syrup, strain the v,-ater from the orange peel put
the syrup and water together, let cool, add the juice of
the oranges and freeze. The juice of a lemon added
gives a more decided flavor. If the orange peel taste
seems too strong, use only part of it and clear water for
balance. — M rs. t. F. Oiii.

Philiidelpliia Ice Crt;am.— (Apricot.) One
quart of cream, three-fourths pint sugar, one quart can
of apricots. Pat one-half of cream on to heat in double
boiler, when hot add the sugar and stir until dissolved.
Take from the fire, add the remaining half of the cream,
which has been beaten and when cold freeze. Run the
apricots through a collander and stir them into ihe
frozen cream. Turn the crank rapidly for five minutes,
then remove the dasher and pack. Serve in sherbert
cups and garnish with candied cherries. — Mrs. Edgar N.


1 iitN hrui?!. — One quart rich cream, two
ounces sweet almonds chopped fine, one cupful sugar,
two-thirds cupful chopped raisins, citron, one cupful
orange perserves. After you have half frozen the
cream, almonds and sugar, add the other ingredients,
mix well with the cream and freeze. Let stand two or
three hours to ripen. — Mrs h:<!s«r n BK<k .

Irish Cream. —One quart sweet milk, three
eggs, one and one-half cupsful sugar, make a custard
and pour over five cents worth each of almonds, En-dish
walnuts, citron and raisins all cut up fine. Let stand
over night and next day whip one quart cream. Add
custard and freeze, — Mrs. s. E. v. shy.

Chocolate ice Cream.— Grate two squares of
chocolate into two quarts of new milk, placing ovtr
water to boil. To six eggs and three teacupsful of


sM^ar, add two tablespoonsful of flour or corn starch,
beat ten or fifteen minutes and strain through a sieve,
add to the scalding milk and chocolate and carefully stir.
When thickened, place in the freezer, adding a pint of

milk. — Mrs. Jidijar N. Blake.

Oanixii-rv Cream. -Use two-thirds of a
cupful of smooth, thick cranberry sauce, which has been
made very Svveet. Soak one-quarter of a package of
granulated gelatine in four tablespoonsful of cold water,
when soft, stand over hot water until dissolved, then
mix with one pint of very thick sweet cream. As the
cream chills and shows signs of stiffening
whip steadily until the cream is a solid froth, add the
cranberry, a spoonful at a time. When the pink mix-
ture is quite thick, turn into a wetted mold and set
away until firm. This may be frozBn by turning the
mixture into a mold with a tightly fitting cover, binding
the edges with a narrjw strip of muslin dippad in melt-
ed lard or paraffi le and b irrying thi m )1J in a mixtare
or equal parts of broken ice and coarse salt. That it
may be frozen clear through, it should stand for from
three to four hours in the ice and salt before serving.

— \lr^. Edgar N. Blake.

Caran^el I(*e Cream. -One pound brown
sugar, melt like molasses, make custard of one-half
dozen eggs and one-half gallon milk. Pour ovjr
malted sugar. When cool add one pint rich cream, o\e
cupful of nuts. Freeze and let stand a few hours be-
fore using. — Mrs. Ouy ^i. Bavsin^er

Cinnamon Ice Cream — Three pints of
milk or cresm or both, six eggs, twelve ounces of sugar,
one ounce of ground cinnamon, more or less, juice of
two lemons. Form a custard with the milk or cream,
sugar, eggs and spice in the usual manner. When ready
treeze it. When nearly frozen; add the lemon juice and
finish freezing. In all creams to which acid in any form
is added, the juice should not be added until the cream
is partly or nearly frozen. — virs. Ed§ar w. Biake.

Lemon lc:e Cream.— One quart milk, half
pint cream, three cu,-sful sugar, juice of three lemons;


add the lemon juice after cream is about half frozen to
prevent curdling. — Mrs. w. n. o'Brian.

Orange Croc^m.— Juice of six oranges, two
teaspoonsful extract orange, juice of one lemon, one
quart of water, one pound of powdered sugar, one gill
of rich, sweet cream, add all together and strain.
Freeze same as ice cream. — Mrs. w. a. Brisjgs.

Frozt'.n l^udding.— One cupful sugar, juice of
six oranges, add this to one quart crushed strawberries.
Cut the oranges into halves, take out the pulp, squeeze
out the juice, saving the shells for serving. Add to the
juices a pint of cold water. Freeze the mixture, stir-
ring slowly. When frozen, beat the whites of two egg 5
to a stiff froth, add a heaping tablespoonful powdere l
sugar and beat until smooth. Stir this into the frui:,
remove the dasher, repack, let stand an hour, serve m
the orange shells or in dessert glasses with a tablespoon-
ful of whipped cream on top— Mrs. Edgar N. Blake.

f>ickles Marmalades and Sweet Pickles.

(.hilli Suace.— One peck ripe tomatoes, one-
half cupful salt, twelve large onions, five large green
peppers, one quart of vinegar, one qu.irt brown sugar,
two tablespoonsful cinnamon, one tablespoonful each of
ground cloves, black pepper and red pepper. Run
vegetables through the fine blade of meat chopper. Mix
thoroughly and cook four hours. It will be smooth like
catsup. This makes six quarts.— Mrs. e. L. l^obf.rts.

C.h:lli ^auce.— Eighteen large tomatoes, ten
large onions, eight large peppers (green or red), chop
all medium fine, twelve cooking spoonsful sugar, three
tablespoonsful salt, one handful whole cloves, cook until
thick as desired, but not until ingredients can not be
recognized. Seal whilehot. — .vsrs. I'jdg.ir :s. Bi..k«.

Ch<>p|)('<l iirec.n Tomat.» Pickles.

— Eight pounds of green tomatoes, chopped fine, add
four p.unds of brown sugar. Boil thrte hours. Add
a quart of vinegar, a teaspoonful each of cinnamon and
cloves. Boil fifteen minutes and let cool and put into
jars. Try this recipe once and you will try it again. —

Mrs, Juitu Hnynor.

Chow < hf>w.-Slice three large heads of cab-
bage, eighteen onions and forty cucumbers one quart
of small onions, one quart of small cucumbers, one
quart of string beans left whole, one-half dozen each of
green and and red peppers chopped. Put all in stone
jar except peppers, salt w^ell and let stand over night.
In the morning draw off the water and soak in weak
v'negar fur a day or two, drain again and prepare the
following mixtare. 0:i9-half pound white mustard seed,
one ounce celery seed, one pint grated horse radish,
one- half teacupful ground black pepper, one ounce
tumeric, boil with five quarts of strong vinegar and two
pounds of brown sugar. Pour over hot. repeat for three
mornings. The last morning, mix one-half teacupful
of mustard and one pint of salid oil and add to the

mixture. — t\irs. iN. K.. B^ard^lfw.


Greeri 'I'omcito Soy.— Two gallon of green
tomatoes, sliced without pealing. Twelve good sized
onions, sliced, one-half dozen green peppers cut fine,
two quarts vinegar and one quart sugar, two table-
spoonsful salt, two tablespoonsful each of ground mus-
tard and black pepper, one tablespoonsful each of allspice
and whole cloves tied in a cloth. Mix all together and stew
until tender, stiring often lest they should scorch. Seal
in small glass jars. Salt tomatoes and drain over night.

— Mrs. M. C. Qoss, Wichita. Kans.

Spanish l>i(*kles.— One-half dozen cucumber
pickles, cue into small pieces, two or three dozen small
silver onions, one small head of cabbage cut fine, two
small heads of cauliflower. Soak onions, cabbage and
cauliflower, over night, in weak salt water. One ounce
each of white mustard seed, celery seed and ground
mustard, one and three-fourths pounds of sugar, vinegar
enough to cover, let come to a boil, pour over pickles
while hot. Add spices to vinegar, when hot. Color
with tumeric and put up air tight. — Airs. ti. m Wycofr,

Jerseyville, III.

CitOW Chow.— Two quarts green tomatoes, one
good sized couliflower, three red peppers, two bunches
of celery, one pound of sugar, one-ha'f teaspoonful each
of black and red pepper, one-half ounce ground mus-
tard one-half ounce white mustard seed, one tablespoon-
ful celery seed, one and one-half pint small onions. Let
onions stand in salt water twenty- four hours, cut in
slices the tomatoes and red peppers, cut the celery very
fine, break the cauliflower into small pieces; and let them
stand in salt over night. In the morning heat one-half
gallon of vinegar, add all the ingredients, when scald-
ing hot set back on a cool place on the stove and let
stand ten minutes. This will make about three quarts.

— Miillie, B. Po^ucs, diiea^o, Hi.

Mustard Pickir^s.— Twenty-four medium
ripe cucumbers, one quart small onions, two cauliflowers,
two quarts small green tomatoes, six green peppers, cut
in small pieces and put in salt and water over night.
Scald in the same water then drain and pat i i jars.
Prepare the following dressing, pour over anu Sci*l.


Dressing. —Three quarts vinegar, four cupsful
brown sugar, four teaspoonsful celery seed, one table-
spoonful tumeric, four tablespoonsful mustard, three-
fourths cupful of flour. Put vinegar, sugar and celery-
seed on the stove and when boiling add flour, mustard
and tumeric, which has been dissolved in a little water.
Cabbage may be used in place of cucumbers and cauli-
flower. — MissLenora Lowi-j'.

Last of the Garden.- (Mixed Pickles.) One-
half gallon small cucumbers, one gallon green string
bean, one pint butter beans, one-half dozen small musk-
melons, six ears corn, one dozen carrots, two stocks
celery, spice, one pint of sugar and vinegar. Cook soft
and salt each article seperately, except the cabbage,
cucumbers and muskmelons, these to be laid in salt
water over night, then put all together, pour over vine-
gar, and heat all together. — Mrs. n. L. Thoma*.

Sweet Pickled Cucumbers.— One dozen
large ripe cucumbers, peel them and cut in half, lenght-
wise and lay in salt water over night. The next morn-
ing wash in clear water. Put them in a kettje on the
back of the stove, cover well with water in which has
been desolved a lump of alum, enough to taste. Let
simmer for two or three hours. When cool put in the
filling and stew all together.

Filling— Two pound raisins, two pounds of figs, one
pound of citron; chop two pounds fresh peaches (canned
will do), with the other fruit and do not chop as fine as
mince meat. When the cucumbers are filled, place in
the jar. Put one gallon of vinegar, six pounds sugar
and one tablespoonful mace and of cloves, one teaspoon-
ful of white gin":ar,boil for a few minutes and pour over
the pickles for three mornings. — M»-s n, n. stoti*..

White Vinegar.— Fifteen gallon rain water,
eleven pounds light brown sugar, one pint yeast dough,
roll out and spread with sugar, roll up and tie in a num-
ber of places and put in the liquid, keep warm and it
will be vinegar in six weeks.— Mrs. f. m. cifne.


tti§^lttty.-~Take one peck green tomatoes, eight
large onions, chop fine and soak in salt water over
night, Drain well and cover with good cider vinegar,
into which put two tablespoonsful tumeric and eight
green peppers (chopped fine) , and one cupful of sugar.
The following spices tied in thin muslin bag: one table-
spoonful each of ground cinnamon and allspice, one
teaspoonful each of ground cloves and ground ginger;

cook tender and bottle. — Mrs. Lee, Muilholand, Sundance,

Southern Catsup.— Half gallon of green
cucumbers after being peeled and chopped, sprinkle
with salt and let stand six hours, pour water from them
and cover with hot vinegar. Prepare half gallon of
cabbage the same. Chop one dozen small v»'hite onions,
pour boiling water over them and let stand half hour.
Chop one quart of green tomatoes, one pint tender
green beans, one dozen green peppers and one dozen
small young ears of corn, scald and drain. Mix two
tablespoonsful grated horseradish, one teacupful of
ground mustard, two cupsful of white mustard seed,
ini ee tablespoonsful of tumeric, one each of ground
mace, cinnamon, cayenne and celery seed, two table-
spoonsful of olive oil and one pound of sugar, put in a
jar with the prepared vegetables and pour over boiling
vinegar to cover. — Mrs. c b. CmarY.

Orange Marni(iSa<:le. - One dozen navel or
Florida oranges, four lemons. Halve the oranges and
scoop out the pulp. Squeeze lemon. Turn oranges inside
out and scrape off all skin and fiber. Put orange peel
through grinder, cover with cold water and bring to a
good boil. Drain cover with water and bring to a good
boil again and drain. Add pulp and juice and from three-
fourths or as much sugar as there is rind ^ and pulp
and juice. Boil twenty m.inutes or until it jells.—

Mrs Marry Bwardslet!, Alton, Hi.

Euchered l'*Iums.-Niiie pounds of blue
plums, six pounds sugar, two quarts vinegar, and one
ounce cinnaman; boil vinei^ar, sugar and spice together.
Pour over p^ums. Draw off next morning and boil.


Repeat the boilins>- five mornings, the last time boil
fruit about twenty minutes, Seal in glass jars. —

Mr.s, N. K. Beardslee.

Preserved Pears.— To six pounds of pears,
four pounds of sugar, the juice of two lemons and rind
of one. Peal and quarter pears; place half the fruit in
kettle, then half the sugar, next the other half of fruit
and then the remaining sugar. Let stand awhile or put
on back of stove till some of syrup forms. Take pears
out when done and let syrup boil down. About twenty
raintues before canning, add the lemon and return fruit
to syrup tj thoroughly heat again before bottling. —

Mrs. Le!a Beardsiee Bull, Jer.se.y ville, II .

Plum Sauce.— Five pounds of plums, five
pounds of sugar, two oranges and one pound of raisins.
Use large blue freestone plums. Take seeds out and
weigh them. Put a little water on with the sugar and
make a syrup. Put in the plums and seeded raisins
and let them boil forty-five minutes. Fifteen minutej
before they are done add the grated rind and juice

of oranges. — Mrs. t:harle.s Keith, Denver, t olo.

Spiced Grapes. — To spice grapes, measure
skins and]palp{and to every seven pounds allow three and
a half pounds of sugar, half a pint of grape juice and
a pint of cider vinegar. Bo.l together half an hour,
then add one tablespoonf ul ground cloves and two of cin-
namon, Cookfuntil thick enough to be moled. Pour in
cups or marmalade jars and seal like jelly. — sirs, liid^ar

N. BJake.

Gingered Pears.— Use firm pears, peel, core
and halve. Have a syrup made of three-fourths pound
of sugar to each pound of fruit, for eight pounds of
fruit use six pounds sugar, the juice and rind of four
lemons, one pint water, and one-half pound of rringer
root, (the green if possible) sliced thin. Boil the slices
and scraped ginger root in the pint of water for twenty
minutes, add the sugar, boil ten minutes and skim, then
put in the fruit, which has been previously pared and
dropped in cold water to prevent it's turning black.
Cut the lemons in long thin strips, and cook altogether

slowly until the pears are tender. Pack the pears in
jars and fill each jar up to the brim with syrup, put on
the rubbers and screw on the tops as tight as possible.
Be careful when the jars are cold to tighten them still
further before you set them away. Divide the pieces
of lemon peel and ginger equally among the jars. This
is a most delicious and rich preserve and is especially
nice when served like preserved ginger, with ice cream.

— Mrs. J J. CJorlaeh.

Spiced Pears.-Two quarts sugar, and one
quart vinegar. Boil and skim well, then add onetable-
spoonf-l of cloves and stick c'nnamon; when boiled add
two gallons of pears, previously peeled and laid in cold
water. Cook until hot thorugh, then take out pears
and put in cans, and then pour in the boiling syrup,

dividing spices. — Mrs. W. K Cariin.Jer^^yville, III.



For home candy-making, it is well worth while to
master the art of boihng sugar so as to make the fine,
soft or filled candies. As boiled sugar is extremely
sensitive to atmospheric moisture, it is best to choose
a bright, clear day, when the air is dry. Boil a pound of
sugar with a scant cupful of water, stirring a little un-
til the sugar melts, but on no account afterwards. (If
a chocolate fondant is desired at this point, mix with
the syrup a quarter of a pound of chocolate, reduced to
a paste as usual. ) Let the whole boil gently and con-
stantly for about ten minutes. As the chief secret of
candy-making consists in boiling the sugar to the exact
degree required, iti must be closely watched toward
the last. Try it by carefully dipping a fork occasional-
ly. When the syrup forms a drop at the end of the fork,
it must boil longer, but if it hairs— that is draws out —
take up a little in a spoon and drop into a bowl of cold
water. If it holds together, so that it can be gathered
into a little ball between the fingers, remove from the

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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 7 of 8)