Delaware Cook Book
Title
Delaware Cook Book (p. 1)
Description
[page 1]
[corresponds to front cover of Delaware Cook Book]
Delaware
Cook Book.
[corresponds to front cover of Delaware Cook Book]
Delaware
Cook Book.
Title
Delaware Cook Book (p. 2)
Description
[page 2]
[corresponds to inside of front cover of Delaware Cook Book]
S. P. SHUR & CO.
OUR STOCK OF
CARPETS
comprises all the latest designs and colorings in
Wilton Velvets, Axminsters,
Moquettes, Borders,
Tapestries and Ingrains.
Also a complete line of
MATTINGS
in Straw, Hemp, etc.
DRAPERIES,
of all kinds and in the newest styles.
OUR RUGS
are always beautiful, and we have them in all sizes.
NEW STOCK. NEW STYLES.
SEE THEM.
Our Workmen are the Best. We Cannot be Beat.
Very truly,
S. P. SHUR & CO.,
DELAWARE, OHIO.
[corresponds to inside of front cover of Delaware Cook Book]
S. P. SHUR & CO.
OUR STOCK OF
CARPETS
comprises all the latest designs and colorings in
Wilton Velvets, Axminsters,
Moquettes, Borders,
Tapestries and Ingrains.
Also a complete line of
MATTINGS
in Straw, Hemp, etc.
DRAPERIES,
of all kinds and in the newest styles.
OUR RUGS
are always beautiful, and we have them in all sizes.
NEW STOCK. NEW STYLES.
SEE THEM.
Our Workmen are the Best. We Cannot be Beat.
Very truly,
S. P. SHUR & CO.,
DELAWARE, OHIO.
Title
Delaware Cook Book (p. 3)
Description
[page 3]
[corresponds to unlabeled page 3 of Delaware Cook Book]
FOR LADIES ONLY
HERE IS SOMETHING CURIOUS.
IF YOU
ARE ENGAGED
the whole of the
following lines
will interest you
but
IF YOU
ARE MARRIED
Read only alter-
nate lines, com-
mencing with
1st, 3d and so on.
You are probably
busy and may
skip the rest.
IF YOU wish to be considered a model housekeeper you must
take care when furnishing your future home that you
spend your money to the best advantage, and it is specially
necessary if your income is to be a limited one. . . It is
advisable that you should provide yourself with thoroughly
reliable kitchen utensils and cooking appliances. You should buy
good household requisites, selected from an up-to-date stock. The
newly-married hubby is interested in his wife's cooking, and
meals which are prepared by the aid of the best utensils
are likely to prove the most satsifactory to him. They certainly
are easiest to get ready, and save considerable worry. If you
agree with our views on this subject, and if you think that you
would like to inspect some of the latest cooking appliances
we can recommend a visit to our showrooms. At any time
we shall be delighted to show you our stock, and
feel confident that we have much to interest you. If you wish us
to explain the merits of our goods to you and to your friends,
please favor us with a call at your early convenience.
You should remember that our address is . . . .
F. B. KARL, DELAWARE, OHIO.
TWO DOORS NORTH OF POSTOFFICE.
N. B.--The above lines are interesting, but our novelties are more interesting
still. Don't forget our invitation to call and see them.
Staple and Fancy Groceries,
Best Brands Flour and Smoked Meats,
Choice Butter and Fresh Eggs
A SPECIALTY.
Your Patronage Solicited. Goods Promptly Delivered.
BEST GOODS,
HONEST WEIGHT,
LOWEST PRICES,
J. P. CHAPMAN & CO.,
DELAWARE, OHIO.
[corresponds to unlabeled page 3 of Delaware Cook Book]
FOR LADIES ONLY
HERE IS SOMETHING CURIOUS.
IF YOU
ARE ENGAGED
the whole of the
following lines
will interest you
but
IF YOU
ARE MARRIED
Read only alter-
nate lines, com-
mencing with
1st, 3d and so on.
You are probably
busy and may
skip the rest.
IF YOU wish to be considered a model housekeeper you must
take care when furnishing your future home that you
spend your money to the best advantage, and it is specially
necessary if your income is to be a limited one. . . It is
advisable that you should provide yourself with thoroughly
reliable kitchen utensils and cooking appliances. You should buy
good household requisites, selected from an up-to-date stock. The
newly-married hubby is interested in his wife's cooking, and
meals which are prepared by the aid of the best utensils
are likely to prove the most satsifactory to him. They certainly
are easiest to get ready, and save considerable worry. If you
agree with our views on this subject, and if you think that you
would like to inspect some of the latest cooking appliances
we can recommend a visit to our showrooms. At any time
we shall be delighted to show you our stock, and
feel confident that we have much to interest you. If you wish us
to explain the merits of our goods to you and to your friends,
please favor us with a call at your early convenience.
You should remember that our address is . . . .
F. B. KARL, DELAWARE, OHIO.
TWO DOORS NORTH OF POSTOFFICE.
N. B.--The above lines are interesting, but our novelties are more interesting
still. Don't forget our invitation to call and see them.
Staple and Fancy Groceries,
Best Brands Flour and Smoked Meats,
Choice Butter and Fresh Eggs
A SPECIALTY.
Your Patronage Solicited. Goods Promptly Delivered.
BEST GOODS,
HONEST WEIGHT,
LOWEST PRICES,
J. P. CHAPMAN & CO.,
DELAWARE, OHIO.
Title
Delaware Cook Book (p. 4)
Description
[page 4]
[corresponds to unlabeled page 4 of Delaware Cook Book]
RUFUS CARPENTER, Ex-Probate Judge. WM. C. NYE.
CARPENTER & NYE,
Real Estate, Loan, Fire, Life,
and Accident Insurance Agents,
No. 72 North Sandusky Street,
DELAWARE, OHIO.
Real Estate
Bought, Sold and Man-
aged on Commission.
Rents Collected,
Tenants Secured.
and Taxes Paid.
Loans Negotiated, Wills,
Leases,
Mortgages and Deeds,
Carefully Drawn.
J. E. WILLIAMS,
THE
MACHINIST.
AGENT
FOR
WAVERLY,
THE
WINTON
AND
BEN-HUR
BICYCLES.
[image of person riding bicycle]
Bicycle Infirmary.
When you need an expert workman
To repair your broken wheel,
Take it down to J. E. Williams
And the break to him reveal;
He's a master of mechanics,
From engines down to toys,
And "doctors up" the bicycles
When broken by the boys.
It makes no difference what you break,
From handle bar to tire,
He'll fix the break that you may ride
O'er pavements or through mire;
His charges are quite reasonable,
His work is sound and true,
And that is why we recommend
This expert man to you.
You'll find him on North Union Street,
Twenty and twenty-two.
ROSENTHAL'S
Groceries!
are Always Fresh and Good.
[corresponds to unlabeled page 4 of Delaware Cook Book]
RUFUS CARPENTER, Ex-Probate Judge. WM. C. NYE.
CARPENTER & NYE,
Real Estate, Loan, Fire, Life,
and Accident Insurance Agents,
No. 72 North Sandusky Street,
DELAWARE, OHIO.
Real Estate
Bought, Sold and Man-
aged on Commission.
Rents Collected,
Tenants Secured.
and Taxes Paid.
Loans Negotiated, Wills,
Leases,
Mortgages and Deeds,
Carefully Drawn.
J. E. WILLIAMS,
THE
MACHINIST.
AGENT
FOR
WAVERLY,
THE
WINTON
AND
BEN-HUR
BICYCLES.
[image of person riding bicycle]
Bicycle Infirmary.
When you need an expert workman
To repair your broken wheel,
Take it down to J. E. Williams
And the break to him reveal;
He's a master of mechanics,
From engines down to toys,
And "doctors up" the bicycles
When broken by the boys.
It makes no difference what you break,
From handle bar to tire,
He'll fix the break that you may ride
O'er pavements or through mire;
His charges are quite reasonable,
His work is sound and true,
And that is why we recommend
This expert man to you.
You'll find him on North Union Street,
Twenty and twenty-two.
ROSENTHAL'S
Groceries!
are Always Fresh and Good.
Title
Delaware Cook Book (p. 5)
Description
[page 5]
[corresponds to unlabeled page 5 of Delaware Cook Book]
ALL Business entrusted
to me will be Carefully
and Promptly Attended
to at Moderate Rates.
REAL ESTATE Sold and
Rented; Rents Collect-
ed and Taxes Paid for
Non-Residents.
ESTABLISHED 1879.
J. M. SYCKS,
Real Estate, Loan and Insurance.
29 1/2 NORTH SANDUSKY ST., DELAWARE, OHIO.
Money Loaned. Steamship Tickets for Sale.
COAL! The Best is the Cheapest!
THE NO. 19
is the only reliable coal in the market. Buy one ton of it. You will have
no other. Sold by
NO. 4 W. WILLIAM ST.
TELEPHONE NO. 1.
J. A. SELL.
W. W. WILLIAMS,
[SUCCESSOR TO W. A. GREINER.]
Livery, Feed and Sale Stable,
67 NORTH MAIN STREET,
DELAWARE, OHIO.
TELEPHONE 133. SPECIAL RATES TO STUDENTS.
M. E. DEMAREST,
DEALER IN ALL KINDS OF
FINE FOOTWEAR.
PLACE OF BUSINESS:
No. 26 West Winter Street.
[corresponds to unlabeled page 5 of Delaware Cook Book]
ALL Business entrusted
to me will be Carefully
and Promptly Attended
to at Moderate Rates.
REAL ESTATE Sold and
Rented; Rents Collect-
ed and Taxes Paid for
Non-Residents.
ESTABLISHED 1879.
J. M. SYCKS,
Real Estate, Loan and Insurance.
29 1/2 NORTH SANDUSKY ST., DELAWARE, OHIO.
Money Loaned. Steamship Tickets for Sale.
COAL! The Best is the Cheapest!
THE NO. 19
is the only reliable coal in the market. Buy one ton of it. You will have
no other. Sold by
NO. 4 W. WILLIAM ST.
TELEPHONE NO. 1.
J. A. SELL.
W. W. WILLIAMS,
[SUCCESSOR TO W. A. GREINER.]
Livery, Feed and Sale Stable,
67 NORTH MAIN STREET,
DELAWARE, OHIO.
TELEPHONE 133. SPECIAL RATES TO STUDENTS.
M. E. DEMAREST,
DEALER IN ALL KINDS OF
FINE FOOTWEAR.
PLACE OF BUSINESS:
No. 26 West Winter Street.
Title
Delaware Cook Book (p. 6)
Description
[page 6]
[corresponds to unlabeled page 1 of Delaware Cook Book]
THE
DELAWARE COOK BOOK.
A CAREFUL COLLECTION
OF
TRIED AND APPROVED RECIPES
BY
THE LADIES
OF
ST. PAUL'S M. E. CHURCH,
DELAWARE OHIO.
1896.
[corresponds to unlabeled page 1 of Delaware Cook Book]
THE
DELAWARE COOK BOOK.
A CAREFUL COLLECTION
OF
TRIED AND APPROVED RECIPES
BY
THE LADIES
OF
ST. PAUL'S M. E. CHURCH,
DELAWARE OHIO.
1896.
Title
Delaware Cook Book (p. 7)
Description
[page 7]
[corresponds to unlabeled page 2 of Delaware Cook Book]
THE F. T. EVANS
PRINTING AND PUBLISHING HOUSE,
DELAWARE, OHIO.
[corresponds to unlabeled page 2 of Delaware Cook Book]
THE F. T. EVANS
PRINTING AND PUBLISHING HOUSE,
DELAWARE, OHIO.
Title
Delaware Cook Book (p. 8)
Description
[page 8]
[corresponds to unlabeled page 3 of Delaware Cook Book]
Delaware Cook Book
"Who builds the fire for his wife,
Much happiness will have in life."
"The smile of the hostess is the cream of the
feast."
"Man is what he eats."
"It was only a glad 'Good Morning,'
As she passed along the way,
But it spread the morning's glory
Over the livelong day."
[corresponds to unlabeled page 3 of Delaware Cook Book]
Delaware Cook Book
"Who builds the fire for his wife,
Much happiness will have in life."
"The smile of the hostess is the cream of the
feast."
"Man is what he eats."
"It was only a glad 'Good Morning,'
As she passed along the way,
But it spread the morning's glory
Over the livelong day."
Title
Delaware Cook Book (p. 9)
Description
[page 9]
[corresponds to page 4 of Delaware Cook Book]
4
[image of eyes with glasses]
GOOD SIGHT
is essential to a good cook.
GOOD GLASSES
correctly fitted to eyes
make and preserve sight. At the up-to-date Optical Store of
PLATT BROS.,
your eyes will be examined by an experienced specialist. No charge for
testing and Glasses as low as 25 cents.
Never buy glasses from a peddler. You pay more--you risk your eyes.
THE CHAIR FOR YOU!
ASK YOUR DEALER FOR THE
Delaware, Ohio,
Double Cane Chairs
and Rockers.
[image of rocker]
THEY ARE SOLD FROM OCEAN TO OCEAN.
If you want a Chair for the Library, Sitting Room, Lawn or Office, that
is strong, right in the seat, right in the back, right everywhere, ask your
dealer for the DELAWARE CHAIR. All not so branded as imitations.
DELAWARE CHAIR CO.,
DELAWARE, OHIO.
Catalogues to the Trade.
MRS. H. C. CLIPPINGER,
Millinery!
Corner Winter and Main Sts., over Donavin & Co's Clothing Store.
[corresponds to page 4 of Delaware Cook Book]
4
[image of eyes with glasses]
GOOD SIGHT
is essential to a good cook.
GOOD GLASSES
correctly fitted to eyes
make and preserve sight. At the up-to-date Optical Store of
PLATT BROS.,
your eyes will be examined by an experienced specialist. No charge for
testing and Glasses as low as 25 cents.
Never buy glasses from a peddler. You pay more--you risk your eyes.
THE CHAIR FOR YOU!
ASK YOUR DEALER FOR THE
Delaware, Ohio,
Double Cane Chairs
and Rockers.
[image of rocker]
THEY ARE SOLD FROM OCEAN TO OCEAN.
If you want a Chair for the Library, Sitting Room, Lawn or Office, that
is strong, right in the seat, right in the back, right everywhere, ask your
dealer for the DELAWARE CHAIR. All not so branded as imitations.
DELAWARE CHAIR CO.,
DELAWARE, OHIO.
Catalogues to the Trade.
MRS. H. C. CLIPPINGER,
Millinery!
Corner Winter and Main Sts., over Donavin & Co's Clothing Store.
Title
Delaware Cook Book (p. 10)
Description
[page 10]
[corresponds to page 5 of Delaware Cook Book]
PROLOGUE.
Ho, ye mortals, we are bringing
You a message of good cheer,
Of a COOK BOOK we would tell you
Chant its praises far and near,
If its precepts you but follow
Best of health will then be yours.
Recipes we've tried and proven
Length of days for each insures.
O, the cakes are light and puffy,
From the Sponge to Angel Food,
And the custards are so fluffy
Pies and puddings just as good.
Then there are the meats and entrees,
And so many hosts of things
You'll pronounce when you have tried them
This is food for queens and kings.
Then, "O, wonder of a COOK BOOK!"
In amaze we hear you cry
"It not only teaches cooking
But advises where to buy!"
MIRIAM DRAKE LIVINGSTONE.
[corresponds to page 5 of Delaware Cook Book]
PROLOGUE.
Ho, ye mortals, we are bringing
You a message of good cheer,
Of a COOK BOOK we would tell you
Chant its praises far and near,
If its precepts you but follow
Best of health will then be yours.
Recipes we've tried and proven
Length of days for each insures.
O, the cakes are light and puffy,
From the Sponge to Angel Food,
And the custards are so fluffy
Pies and puddings just as good.
Then there are the meats and entrees,
And so many hosts of things
You'll pronounce when you have tried them
This is food for queens and kings.
Then, "O, wonder of a COOK BOOK!"
In amaze we hear you cry
"It not only teaches cooking
But advises where to buy!"
MIRIAM DRAKE LIVINGSTONE.
Title
Delaware Cook Book (p. 11)
Description
[page 11]
[corresponds to page 6 of Delaware Cook Book]
6
J. E. CAMPBELL & BRO.,
Fancy Grocers,
SANDUSKY STREET.
DELAWARE, OHIO.
OUR AIM:
BEST BRANDS OF GOODS.
SMITHS'
ONE PRICE CLOTHING
HOUSE.
We have the Largest Stock.
We have the Lowest Prices.
A Fine Line of Children's Suits.
SMITHS' SIGN OF THE BEAR.
[corresponds to page 6 of Delaware Cook Book]
6
J. E. CAMPBELL & BRO.,
Fancy Grocers,
SANDUSKY STREET.
DELAWARE, OHIO.
OUR AIM:
BEST BRANDS OF GOODS.
SMITHS'
ONE PRICE CLOTHING
HOUSE.
We have the Largest Stock.
We have the Lowest Prices.
A Fine Line of Children's Suits.
SMITHS' SIGN OF THE BEAR.
Title
Delaware Cook Book (p. 12)
Description
[page 12]
[corresponds to page 7 of Delaware Cook Book]
7
TABLE OF WEIGHTS AND MEASURES.
1 cup medium size..................................1/2 pt
1 cup butter.......................................1/2 lb
1 cup packed chopped meat..........................1/2 lb
1 cup raisins........................................6 oz
4 cups sifted flour..................................1 lb
2 cups granulated sugar..............................1 lb
1 cup English currants...............................6 oz
1 cup ordinary liquid..............................1/2 lb
1 tablespoonful heaped flour.......................1/2 oz
1 " " sugar.......................3/4 oz
2 " " ordinary liquid...............1 oz
Butter size of an egg.............................2 ounce
KITCHEN TIME TABLE.
Baking.
Beans.....................8 to 10 hrs
Bread....................40 to 60 min
Biscuit..................10 to 20 min
Cake.....................20 to 40 min
Gingerbread..............20 to 30 min
Cookies..................10 to 15 min
Graham gems....................30 min
Potatoes.................30 to 45 min
Pudding, bread, rice and tapioca 1 hr
Turkey 10 lb.....................3 hr
Boiling.
Summer Vegetables.
String beans....................2 hrs
Green peas.....................1/2 hr
Beets............................1 hr
Turnips..........................1 hr
Winter Vegetables.
Potatoes.......................1/2 hr
Beets........................3 1/2 hr
Parsnips.........................1 hr
Squash...........................1 hr
[corresponds to page 7 of Delaware Cook Book]
7
TABLE OF WEIGHTS AND MEASURES.
1 cup medium size..................................1/2 pt
1 cup butter.......................................1/2 lb
1 cup packed chopped meat..........................1/2 lb
1 cup raisins........................................6 oz
4 cups sifted flour..................................1 lb
2 cups granulated sugar..............................1 lb
1 cup English currants...............................6 oz
1 cup ordinary liquid..............................1/2 lb
1 tablespoonful heaped flour.......................1/2 oz
1 " " sugar.......................3/4 oz
2 " " ordinary liquid...............1 oz
Butter size of an egg.............................2 ounce
KITCHEN TIME TABLE.
Baking.
Beans.....................8 to 10 hrs
Bread....................40 to 60 min
Biscuit..................10 to 20 min
Cake.....................20 to 40 min
Gingerbread..............20 to 30 min
Cookies..................10 to 15 min
Graham gems....................30 min
Potatoes.................30 to 45 min
Pudding, bread, rice and tapioca 1 hr
Turkey 10 lb.....................3 hr
Boiling.
Summer Vegetables.
String beans....................2 hrs
Green peas.....................1/2 hr
Beets............................1 hr
Turnips..........................1 hr
Winter Vegetables.
Potatoes.......................1/2 hr
Beets........................3 1/2 hr
Parsnips.........................1 hr
Squash...........................1 hr
Title
Delaware Cook Book (p. 13)
Description
[page 13]
[corresponds to page 8 of Delaware Cook Book]
8
J. A. BOWDLE, 46 SOUTH MAIN STREET,
Dealer in all kinds of
Flour, Feed and Grain.
I advertise in this Cook Book,
Because here the ladies will look
Where they can find the best--
That is the place they will invest.
"Oh, you have such nice bread! do tell
Where do you buy flour?" From BOWDLE.
The Magestic Steel Range!
Has Made a Revolution in Cooking.
[image of range]
We invite the ladies of Delaware and vi-
cinity to call at our store and examine this
wonderful Range. We will show you the
merits it has,--possessed by no other Range.
Also
Tinware, Stoves, Mantels, Grates,
Plumbing, Hot Water and
Steam Fittings.
Everything to be found in a first class
House Furnishing House.
22 SOUTH MAIN STREET.
PUMPHREY & ARMSTRONG.
SEDALIA COAL!
GIVE IT A TRIAL.
THE BEST IN THE CITY.
FOR SALE BY
S. M. HUNTER,
AT SINGER OFFICE.
[corresponds to page 8 of Delaware Cook Book]
8
J. A. BOWDLE, 46 SOUTH MAIN STREET,
Dealer in all kinds of
Flour, Feed and Grain.
I advertise in this Cook Book,
Because here the ladies will look
Where they can find the best--
That is the place they will invest.
"Oh, you have such nice bread! do tell
Where do you buy flour?" From BOWDLE.
The Magestic Steel Range!
Has Made a Revolution in Cooking.
[image of range]
We invite the ladies of Delaware and vi-
cinity to call at our store and examine this
wonderful Range. We will show you the
merits it has,--possessed by no other Range.
Also
Tinware, Stoves, Mantels, Grates,
Plumbing, Hot Water and
Steam Fittings.
Everything to be found in a first class
House Furnishing House.
22 SOUTH MAIN STREET.
PUMPHREY & ARMSTRONG.
SEDALIA COAL!
GIVE IT A TRIAL.
THE BEST IN THE CITY.
FOR SALE BY
S. M. HUNTER,
AT SINGER OFFICE.
Title
Delaware Cook Book (p. 14)
Description
[page 14]
[corresponds to page 9 of Delaware Cook Book]
SOUPS.
"Now good digestion wait on appetite, and health on both."
--Shakespeare.
Oyster Soup.
One quart oysters, one quart milk, one pint strained liquor
of oysters and cold water. Add this with a little salt and large
piece of butter to the milk, let it come to a boil, add oysters,
and let it boil up once.
MRS. J. M. SYCKS.
Potato Soup.
Six boiled and mashed potatoes, one quart milk, one-fourth
pound butter; season with pepper and salt. While mashing, add
the butter and pour in the boiling milk gradually. Stir well,
and strain through a sieve, heat once more. Beat up an egg,
put in tureen, and pour over it the soup.
MISS ANNA G. SYCKS.
Bean Soup.
Rub one pint cooked beans through a colander, add one
pint of milk. Let it boil, then add a little flour thickening, with
salt, pepper and butter to suit the taste. Mashed potatoes left
over may be used in the same way.
MRS. M. P. KEEN.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
[corresponds to page 9 of Delaware Cook Book]
SOUPS.
"Now good digestion wait on appetite, and health on both."
--Shakespeare.
Oyster Soup.
One quart oysters, one quart milk, one pint strained liquor
of oysters and cold water. Add this with a little salt and large
piece of butter to the milk, let it come to a boil, add oysters,
and let it boil up once.
MRS. J. M. SYCKS.
Potato Soup.
Six boiled and mashed potatoes, one quart milk, one-fourth
pound butter; season with pepper and salt. While mashing, add
the butter and pour in the boiling milk gradually. Stir well,
and strain through a sieve, heat once more. Beat up an egg,
put in tureen, and pour over it the soup.
MISS ANNA G. SYCKS.
Bean Soup.
Rub one pint cooked beans through a colander, add one
pint of milk. Let it boil, then add a little flour thickening, with
salt, pepper and butter to suit the taste. Mashed potatoes left
over may be used in the same way.
MRS. M. P. KEEN.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
Title
Delaware Cook Book (p. 15)
Description
[page 15]
[corresponds to page 10 of Delaware Cook Book]
10
Corn Soup.
Twelve ears corn scraped, and the cobs boiled twenty min-
utes in one quart water. Remove the cobs, put in the corn and
boil fifteen minutes, then add two quarts of rich milk. Season
with salt, pepper and butter, and thicken with two tablespoon-
fuls flour. Boil the whole ten minutes, and turn into a tureen,
in which the yolks of three eggs have been well beaten.
MRS. W. W. DAVIES.
Noodles.
One egg, one tablespoonful milk, salt, one-half teaspoonful
Cleveland's baking powder in the flour. Mix very stiff. Roll out
as thin as possible. Let it dry an hour. Dredge with flour to
keep from sticking, then roll up tightly. Begin at one end and
shave down fine like cabbage for slaw. Use in any meat broth.
MRS. M. E. CALHOUN.
Tomato Soup.
One part tomatoes strained through a colander; one part hot
water, two parts milk. Put in a pinch of soda before adding
milk, and as much butter as you would use in oyster soup.
Let all heat but not boil. Add a few crackers broken. Serve
hot.
MRS. W. A. SMITH.
Vegetable Soup.
Get a five cent soup bone. Put on to boil in about four
quarts of cold water, salt and pepper to season; boil until tender.
Then take out the meat and strain the broth, to which add one
onion, two potatoes chopped fine, one-half cup rice, one cup cab-
bage chopped fine, one cup tomatoes; boil one and one-half
hours. Serve hot.
MRS. T. W. CRABBE.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Ex-
tracts because they are fine, rich flavors, at half the price of other brands.
[corresponds to page 10 of Delaware Cook Book]
10
Corn Soup.
Twelve ears corn scraped, and the cobs boiled twenty min-
utes in one quart water. Remove the cobs, put in the corn and
boil fifteen minutes, then add two quarts of rich milk. Season
with salt, pepper and butter, and thicken with two tablespoon-
fuls flour. Boil the whole ten minutes, and turn into a tureen,
in which the yolks of three eggs have been well beaten.
MRS. W. W. DAVIES.
Noodles.
One egg, one tablespoonful milk, salt, one-half teaspoonful
Cleveland's baking powder in the flour. Mix very stiff. Roll out
as thin as possible. Let it dry an hour. Dredge with flour to
keep from sticking, then roll up tightly. Begin at one end and
shave down fine like cabbage for slaw. Use in any meat broth.
MRS. M. E. CALHOUN.
Tomato Soup.
One part tomatoes strained through a colander; one part hot
water, two parts milk. Put in a pinch of soda before adding
milk, and as much butter as you would use in oyster soup.
Let all heat but not boil. Add a few crackers broken. Serve
hot.
MRS. W. A. SMITH.
Vegetable Soup.
Get a five cent soup bone. Put on to boil in about four
quarts of cold water, salt and pepper to season; boil until tender.
Then take out the meat and strain the broth, to which add one
onion, two potatoes chopped fine, one-half cup rice, one cup cab-
bage chopped fine, one cup tomatoes; boil one and one-half
hours. Serve hot.
MRS. T. W. CRABBE.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Ex-
tracts because they are fine, rich flavors, at half the price of other brands.
Title
Delaware Cook Book (p. 16)
Description
[page 16]
[corresponds to page 11 of Delaware Cook Book]
DELAWARE COOK BOOK. 11
FISH AND MEATS.
"There's no want of meats, sir,
Portly and curious viands are prepared,
To please all kinds of appetite."
Baked White Fish.
Pour boiling water over the fish to loosen the skin, remove
the skin and rub corn meal or cracker crumbs thickly over the
fish, season well with salt and pepper. Put in a pan with plenty
of butter cut in small pieces over it. Bake twenty minutes,
basting frequently.
MRS. J. M. ARMSTRONG.
Salmon Pudding.
One can salmon minced, all oil poured off; one cup fine bread
crumbs, three eggs well beaten. Salt and pepper to taste. Put in
a baking bowl, set in a dripping pan filled with water, put in
oven and steam one hour.
SAUCE.--Let come to a boil one cup milk, thicken with one
tablespoonful Kingford's starch, one egg well beaten and the
juice of one-half lemon.
MRS. LUCY PATTEN.
Escalloped Oysters.
To one quart star crackers rolled fine, add one quart oysters,
one-fourth pound butter slightly melted, three-fourths quart
milk and hot water, half and half. Season nicely with salt and
pepper and stir thoroughly with large spoon. Bake in a moder-
ately hot oven about forty-five minutes, or until brown. Any
kind of cooked meat chopped fine can be substituted for oysters
and makes a very palatable dish.
MRS. M. E. CALHOUN.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
[corresponds to page 11 of Delaware Cook Book]
DELAWARE COOK BOOK. 11
FISH AND MEATS.
"There's no want of meats, sir,
Portly and curious viands are prepared,
To please all kinds of appetite."
Baked White Fish.
Pour boiling water over the fish to loosen the skin, remove
the skin and rub corn meal or cracker crumbs thickly over the
fish, season well with salt and pepper. Put in a pan with plenty
of butter cut in small pieces over it. Bake twenty minutes,
basting frequently.
MRS. J. M. ARMSTRONG.
Salmon Pudding.
One can salmon minced, all oil poured off; one cup fine bread
crumbs, three eggs well beaten. Salt and pepper to taste. Put in
a baking bowl, set in a dripping pan filled with water, put in
oven and steam one hour.
SAUCE.--Let come to a boil one cup milk, thicken with one
tablespoonful Kingford's starch, one egg well beaten and the
juice of one-half lemon.
MRS. LUCY PATTEN.
Escalloped Oysters.
To one quart star crackers rolled fine, add one quart oysters,
one-fourth pound butter slightly melted, three-fourths quart
milk and hot water, half and half. Season nicely with salt and
pepper and stir thoroughly with large spoon. Bake in a moder-
ately hot oven about forty-five minutes, or until brown. Any
kind of cooked meat chopped fine can be substituted for oysters
and makes a very palatable dish.
MRS. M. E. CALHOUN.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
Title
Delaware Cook Book (p. 17)
Description
[page 17]
[corresponds to page 12 of Delaware Cook Book]
12 DELAWARE COOK BOOK.
Drop Dumplings.
One cup flour, a pinch of salt, one teaspoonful Cleveland's
baking powder; sift all together, then take enough sweet milk
to make a stiff dough. This will make five nice sized dump-
lings. Have some beef or chicken broth boiling hot, dip a
tablespoon in the broth to prevent it sticking, cut off a piece of
the dough and drop in boiling broth. Repeat process until all
is used, wetting spoon each time. Boil ten minutes; as soon
as the lid is removed, take a fork and open the top of each
one to prevent falling. Serve with butter or gravy.
MISS CYNTHIA SMITH.
Economy Croquettes.
Rightly made, this combination of "left-overs," which are
too good to waste, is nice for breakfast or supper. Mince cold
meat finely, either pork or beef; to one-half teacup of this add
as much, or more, of cold rice and mashed potatoes. Break six
or eight crackers in a dish and wet with just enough sweet milk
to soak them; then mix all together, adding a well beaten egg,
and a pinch of salt and pepper. Flour the hands and make
into cakes the size of small cookies; fry until nicely browned
on both sides. Serve with butter.
MISS MARY R. SMITH.
Veal Croquettes.
Chop cold veal fine, season with salt, pepper, cayenne, onion
juice, celery salt and parsley, moisten with beaten egg and white
sauce (see below) and shape into rolls four inches long. Roll
in fine bread crumbs, egg, and crumbs again, and fry as dough-
nuts one minute in smoking hot fat.
WHITE CREAM SAUCE.--One pint hot cream, one-half tea-
spoonful salt, two tablespoonfuls butter, one-half teaspoonful
celery salt, one-half saltspoonful white pepper, four heaping
tablespoonfuls flour or two heaping tablespoonfuls Kingsford's
corn starch. Scald the cream, melt the butter in a granite sauce-
pan, stir till well mixed, add the cream gradually, stirring as it
thickens. The sauce should be perfectly smooth and very thick,
almost like a drop batter. Add seasoning and mix while hot
with the meat.
MRS. D. A. LINCOLN.
[corresponds to page 12 of Delaware Cook Book]
12 DELAWARE COOK BOOK.
Drop Dumplings.
One cup flour, a pinch of salt, one teaspoonful Cleveland's
baking powder; sift all together, then take enough sweet milk
to make a stiff dough. This will make five nice sized dump-
lings. Have some beef or chicken broth boiling hot, dip a
tablespoon in the broth to prevent it sticking, cut off a piece of
the dough and drop in boiling broth. Repeat process until all
is used, wetting spoon each time. Boil ten minutes; as soon
as the lid is removed, take a fork and open the top of each
one to prevent falling. Serve with butter or gravy.
MISS CYNTHIA SMITH.
Economy Croquettes.
Rightly made, this combination of "left-overs," which are
too good to waste, is nice for breakfast or supper. Mince cold
meat finely, either pork or beef; to one-half teacup of this add
as much, or more, of cold rice and mashed potatoes. Break six
or eight crackers in a dish and wet with just enough sweet milk
to soak them; then mix all together, adding a well beaten egg,
and a pinch of salt and pepper. Flour the hands and make
into cakes the size of small cookies; fry until nicely browned
on both sides. Serve with butter.
MISS MARY R. SMITH.
Veal Croquettes.
Chop cold veal fine, season with salt, pepper, cayenne, onion
juice, celery salt and parsley, moisten with beaten egg and white
sauce (see below) and shape into rolls four inches long. Roll
in fine bread crumbs, egg, and crumbs again, and fry as dough-
nuts one minute in smoking hot fat.
WHITE CREAM SAUCE.--One pint hot cream, one-half tea-
spoonful salt, two tablespoonfuls butter, one-half teaspoonful
celery salt, one-half saltspoonful white pepper, four heaping
tablespoonfuls flour or two heaping tablespoonfuls Kingsford's
corn starch. Scald the cream, melt the butter in a granite sauce-
pan, stir till well mixed, add the cream gradually, stirring as it
thickens. The sauce should be perfectly smooth and very thick,
almost like a drop batter. Add seasoning and mix while hot
with the meat.
MRS. D. A. LINCOLN.
Title
Delaware Cook Book (p. 18)
Description
[page 18]
[corresponds to page 13 of Delaware Cook Book]
DELAWARE COOK BOOK. 13
Little Meat Pies.
Line gem pans with biscuit dough made with Cleveland's
baking powder. Make gravy with meat stock if you have it; if
not, use one teacupful half milk and water, one tablespoonful
butter, a little flour, pepper and salt, one teacup meat chopped
fine. Cook all together. Fill pans with the mixture, and cook
fifteen minutes.
MISS FIDELIA PERKINS.
Pressed Beef.
Use half thick flank, and half second cut off the neck.
Boil until very tender, pick out all bones and gristle, and set
aside to cool. When cold chop fine, season to taste with salt,
pepper and ground celery seed. To each ten pounds of meat,
add one pint of very dry bread or cracker crumbs rolled fine.
The broth having become cold, remove all the grase. Heat the
broth, strain to remove bones, and add sufficient to the meat to
make it moist enough to pack smoothly. It should be prepared
the day before wanted for use. Set on ice. Slice very thin.
MRS. J. R. MOONEY.
Corned Beef Pickle.
One gallon water, one and one-half pounds salt, one-half
pound brown sugar, one-fourth ounce salt petre. Be sure to
keep meat under the brine.
MRS. J. A. CLINGAN.
Dainty Veal Steak.
Cut veal steak in pieces large enough for each person.
Have ready one egg well beaten and highly seasoned with pep-
per and salt; also five or six crackers rolled, (not too fine). Dip
veal in egg, first on one side, then on the other; repeat same
process with cracker crumbs; then fry in butter and lard,
which should be boiling hot when veal is put in. Cover closely
at first. Let cook one-half hour, removing cover the last ten
minutes. This is delicate as chicken.
MRS. GEO. D. LOWRY.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
[corresponds to page 13 of Delaware Cook Book]
DELAWARE COOK BOOK. 13
Little Meat Pies.
Line gem pans with biscuit dough made with Cleveland's
baking powder. Make gravy with meat stock if you have it; if
not, use one teacupful half milk and water, one tablespoonful
butter, a little flour, pepper and salt, one teacup meat chopped
fine. Cook all together. Fill pans with the mixture, and cook
fifteen minutes.
MISS FIDELIA PERKINS.
Pressed Beef.
Use half thick flank, and half second cut off the neck.
Boil until very tender, pick out all bones and gristle, and set
aside to cool. When cold chop fine, season to taste with salt,
pepper and ground celery seed. To each ten pounds of meat,
add one pint of very dry bread or cracker crumbs rolled fine.
The broth having become cold, remove all the grase. Heat the
broth, strain to remove bones, and add sufficient to the meat to
make it moist enough to pack smoothly. It should be prepared
the day before wanted for use. Set on ice. Slice very thin.
MRS. J. R. MOONEY.
Corned Beef Pickle.
One gallon water, one and one-half pounds salt, one-half
pound brown sugar, one-fourth ounce salt petre. Be sure to
keep meat under the brine.
MRS. J. A. CLINGAN.
Dainty Veal Steak.
Cut veal steak in pieces large enough for each person.
Have ready one egg well beaten and highly seasoned with pep-
per and salt; also five or six crackers rolled, (not too fine). Dip
veal in egg, first on one side, then on the other; repeat same
process with cracker crumbs; then fry in butter and lard,
which should be boiling hot when veal is put in. Cover closely
at first. Let cook one-half hour, removing cover the last ten
minutes. This is delicate as chicken.
MRS. GEO. D. LOWRY.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
Title
Delaware Cook Book (p. 19)
Description
[page 19]
[corresponds to page 14 of Delaware Cook Book]
14 DELAWARE COOK BOOK.
Veal Omelet.
Three pounds meat (one-half beef round steak and one-half
veal steak), three tablespoonfuls melted butter, three tablespoon-
fuls sweet milk, one tablespoonful salt, one tablespoonful black
pepper, one-half teaspoonful sage, three eggs, nine rolled crack-
ers. Mix thoroughly, and form into loaf in a bread pan, leaving
a little space around it for basting. Bake one and one-half
hours, basting often with hot water and butter.
MRS. M. E. CALHOUN.
Veal Loaf.
Three and one-half pounds of minced veal, three eggs well
beaten, one tablespoonful pepper, one tablespoonful salt, one
grated nutmeg, four rolled crackers, one tablespoonful cream,
butter the size of an egg. Make into a loaf, baste while roasting.
MRS. J. M. SYCKS.
Veal Loaf.
Two pounds veal minced fine, six crackers rolled fine, two
eggs, four tablespoonfuls of milk, one tablespoonful butter, one
tablespoonful sugar, one tablespoonful salt, one teaspoonful pep-
per. Mix well together, and bake one hour.
MISS MARY BOWDLE.
Bulk Sausage.
One-half as much rolled cracker as sausage. A little more
salt and pepper is required than when meat alone is used.
Make into cakes and fry.
MRS. MARY H. SEEDS.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and 15 cent Vanilla Extracts, the best in the world for the money.
[corresponds to page 14 of Delaware Cook Book]
14 DELAWARE COOK BOOK.
Veal Omelet.
Three pounds meat (one-half beef round steak and one-half
veal steak), three tablespoonfuls melted butter, three tablespoon-
fuls sweet milk, one tablespoonful salt, one tablespoonful black
pepper, one-half teaspoonful sage, three eggs, nine rolled crack-
ers. Mix thoroughly, and form into loaf in a bread pan, leaving
a little space around it for basting. Bake one and one-half
hours, basting often with hot water and butter.
MRS. M. E. CALHOUN.
Veal Loaf.
Three and one-half pounds of minced veal, three eggs well
beaten, one tablespoonful pepper, one tablespoonful salt, one
grated nutmeg, four rolled crackers, one tablespoonful cream,
butter the size of an egg. Make into a loaf, baste while roasting.
MRS. J. M. SYCKS.
Veal Loaf.
Two pounds veal minced fine, six crackers rolled fine, two
eggs, four tablespoonfuls of milk, one tablespoonful butter, one
tablespoonful sugar, one tablespoonful salt, one teaspoonful pep-
per. Mix well together, and bake one hour.
MISS MARY BOWDLE.
Bulk Sausage.
One-half as much rolled cracker as sausage. A little more
salt and pepper is required than when meat alone is used.
Make into cakes and fry.
MRS. MARY H. SEEDS.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and 15 cent Vanilla Extracts, the best in the world for the money.
Title
Delaware Cook Book (p. 20)
Description
[page 20]
[corresponds to page 15 of Delaware Cook Book]
DELAWARE COOK BOOK. 15
Veal Pie.
For a family of four two and one-half pounds veal steak.
Put in kettle with salt and pepper to taste, and water to cover
and boil a few minutes. Take four good sized potatoes cut in
squares, and two onions cut fine, boil until tender. Butter the
size of a small egg. Make a pastry the same as for biscuit.
Line your dish with this rolled quite thin. Put in the veal,
etc., and bake with a cover of crust until done.
MRS. T. W. CRABBE.
Stewed Chicekn.
Cut the chicken up, put into the kettle and cover with water.
Let it cook until tender, then make a thickening of cream and
flour. Add butter, pepper and salt. Have ready a nice short
cake, baked and cut into squares, rolled thin as for crust. Lay the
cakes on the dish, and pour the chicken and gravy over them
while hot.
MRS. W. W. DAVIES.
Smothered Beef.
Take a roast, salt and pepper it and place in a smothering
pan. Have oven hot enough for bread. A piece of beef four
inches thick requires two hours. If you do not have a smoth-
ering pan, use bread pan with a similar one for cover.
Beefsteak Smothered in Oysters.
One pound steak, one pint oysters. Steak fried brown
quickly on one side; turn and pour over it the oysters; season
with salt and pepper; cover and cook till the oysters curl at the
edge, then serve on hot buttered platter.
MISS FLORENCE E. NEWCOMER.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
[corresponds to page 15 of Delaware Cook Book]
DELAWARE COOK BOOK. 15
Veal Pie.
For a family of four two and one-half pounds veal steak.
Put in kettle with salt and pepper to taste, and water to cover
and boil a few minutes. Take four good sized potatoes cut in
squares, and two onions cut fine, boil until tender. Butter the
size of a small egg. Make a pastry the same as for biscuit.
Line your dish with this rolled quite thin. Put in the veal,
etc., and bake with a cover of crust until done.
MRS. T. W. CRABBE.
Stewed Chicekn.
Cut the chicken up, put into the kettle and cover with water.
Let it cook until tender, then make a thickening of cream and
flour. Add butter, pepper and salt. Have ready a nice short
cake, baked and cut into squares, rolled thin as for crust. Lay the
cakes on the dish, and pour the chicken and gravy over them
while hot.
MRS. W. W. DAVIES.
Smothered Beef.
Take a roast, salt and pepper it and place in a smothering
pan. Have oven hot enough for bread. A piece of beef four
inches thick requires two hours. If you do not have a smoth-
ering pan, use bread pan with a similar one for cover.
Beefsteak Smothered in Oysters.
One pound steak, one pint oysters. Steak fried brown
quickly on one side; turn and pour over it the oysters; season
with salt and pepper; cover and cook till the oysters curl at the
edge, then serve on hot buttered platter.
MISS FLORENCE E. NEWCOMER.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
Title
Delaware Cook Book (p. 21)
Description
[page 21]
[corresponds to page 16 of Delaware Cook Book]
16 DELAWARE COOK BOOK.
A Yankee Dish of Chicken.
Clean and joint a nice fat hen. Put to cook in two quarts
boiling water; when half cooked season with salt, pepper and
celery seed. Add boiling water as needed. When the chicken
is tender, you should have a pint of good broth. From this lift
the chicken and fry carefully in butter or dripping until nicely
browned. To the broth add a quart of milk. Take one egg,
two heaping tablespoonfuls flour, and a little milk; stir together
smoothly, and add to the boiling broth to make a nice gravy.
Season to suit. Take one dozen of the Favorite biscuit, split
and lay in the oven to dry and brown very slightly. Drop them
into the gravy, cover for ten minutes where they will keep hot,
but not boil. Dish and serve with the nicely browned chicken.
MRS. IDA M. WARD.
Fried Chicken.
Wash the chickens, cut them in pieces, rub a very little salt
over them, and roll each piece in flour. Put chicken in pan and
fry till a nice brown, in butter, adding at times a little hot water.
Make a gravy of cream and butter; if the cream is not very
thick add a little flour. Season to taste.
MRS. A. C. GRAY.
Chicken Pie.
Boil chicken until tender, (one a year old is best.) Thicken
gravy with flour, add one cup milk, and yolk of one egg well
beaten. Make a rich crust like soda biscuit. Do not have a
bottom crust, but put small bits of dough through the pie, then
pour gravy over and add top crust, rolled one inch thick, with
edge of crust cut in points and turned over. Before baking
brush top with yolk of egg, to make it a nice brown.
MRS. PHILIP PHILLIPS.
Or--Take chicken from the kettle, roll out crust and cut in
squares large enough to wrap each piece separately, pinching to-
gether like little turn-over pies. Bake in quick oven, and in
serving cover with the gravy.
[corresponds to page 16 of Delaware Cook Book]
16 DELAWARE COOK BOOK.
A Yankee Dish of Chicken.
Clean and joint a nice fat hen. Put to cook in two quarts
boiling water; when half cooked season with salt, pepper and
celery seed. Add boiling water as needed. When the chicken
is tender, you should have a pint of good broth. From this lift
the chicken and fry carefully in butter or dripping until nicely
browned. To the broth add a quart of milk. Take one egg,
two heaping tablespoonfuls flour, and a little milk; stir together
smoothly, and add to the boiling broth to make a nice gravy.
Season to suit. Take one dozen of the Favorite biscuit, split
and lay in the oven to dry and brown very slightly. Drop them
into the gravy, cover for ten minutes where they will keep hot,
but not boil. Dish and serve with the nicely browned chicken.
MRS. IDA M. WARD.
Fried Chicken.
Wash the chickens, cut them in pieces, rub a very little salt
over them, and roll each piece in flour. Put chicken in pan and
fry till a nice brown, in butter, adding at times a little hot water.
Make a gravy of cream and butter; if the cream is not very
thick add a little flour. Season to taste.
MRS. A. C. GRAY.
Chicken Pie.
Boil chicken until tender, (one a year old is best.) Thicken
gravy with flour, add one cup milk, and yolk of one egg well
beaten. Make a rich crust like soda biscuit. Do not have a
bottom crust, but put small bits of dough through the pie, then
pour gravy over and add top crust, rolled one inch thick, with
edge of crust cut in points and turned over. Before baking
brush top with yolk of egg, to make it a nice brown.
MRS. PHILIP PHILLIPS.
Or--Take chicken from the kettle, roll out crust and cut in
squares large enough to wrap each piece separately, pinching to-
gether like little turn-over pies. Bake in quick oven, and in
serving cover with the gravy.
Title
Delaware Cook Book (p. 22)
Description
[page 22]
[corresponds to page 17 of Delaware Cook Book]
DELAWARE COOK BOOK. 17
Oyster Dressing for Turkey.
One pound bread, crumbled fine, one-half pound butter
melted, two stalks celery chopped fine, salt and pepper to taste,
two quarts oysters, strained from their liquor, and carefully
picked over for bits of shell. Mix oysters with bread, and add
enough of their liquor to moisten stuffing well. Fill turkey,
basting with liquor of oysters and water.
MRS. J. M. SYCKS.
Baked Eggs.
Beat the whites of eggs to a stiff froth, salt slightly. Spread
roughly on a platter; make a small cavity for each yolk some
distance apart. Bake till the white is brown.
MISS HELEN MERRICK.
Boiled Eggs.
Put them on in cold water, and when it has boiled the eggs
will be done, the whites being soft and digestible, as they are
not when put on in boiling water.
Puff Omelet.
Stir into the yolks of six eggs and the whites of three
beaten very light, one tablespoonful flour mixed into tea cup of
cream or milk, with salt and pepper to taste; melt one table-
spoonful butter in a pan, pour in the mixture, set the pan into
a hot oven; when it thickens, pour over it the remaining whites
of eggs well beaten, return it to the oven and brown. Slip off
on large plate, and eat as soon as done.
MRS. W. D. HALL.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
[corresponds to page 17 of Delaware Cook Book]
DELAWARE COOK BOOK. 17
Oyster Dressing for Turkey.
One pound bread, crumbled fine, one-half pound butter
melted, two stalks celery chopped fine, salt and pepper to taste,
two quarts oysters, strained from their liquor, and carefully
picked over for bits of shell. Mix oysters with bread, and add
enough of their liquor to moisten stuffing well. Fill turkey,
basting with liquor of oysters and water.
MRS. J. M. SYCKS.
Baked Eggs.
Beat the whites of eggs to a stiff froth, salt slightly. Spread
roughly on a platter; make a small cavity for each yolk some
distance apart. Bake till the white is brown.
MISS HELEN MERRICK.
Boiled Eggs.
Put them on in cold water, and when it has boiled the eggs
will be done, the whites being soft and digestible, as they are
not when put on in boiling water.
Puff Omelet.
Stir into the yolks of six eggs and the whites of three
beaten very light, one tablespoonful flour mixed into tea cup of
cream or milk, with salt and pepper to taste; melt one table-
spoonful butter in a pan, pour in the mixture, set the pan into
a hot oven; when it thickens, pour over it the remaining whites
of eggs well beaten, return it to the oven and brown. Slip off
on large plate, and eat as soon as done.
MRS. W. D. HALL.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
Title
Delaware Cook Book (p. 23)
Description
[page 23]
[corresponds to page 18 of Delaware Cook Book]
18 DELAWARE COOK BOOK.
W. H. HAGUE,
[Successor to Hague & Beard,]
DENTIST.
OVER CLEVELAND STORE. DELAWARE, OHIO.
GEO. J. HOFFMAN'S
BREAD,
CAKES,
ROLLS,
ALWAYS FRESH.
ALWAYS THE BEST.
DONOVAN BROS.,
DEALERS IN
Fresh and Salt Meats, Lard, Tallow.
No, 73 North Sandusky Street,
DELAWARE, - OHIO.
In following these recipes the best results will always be ob-
tained if you buy the best flour. This can
always be obtained of
WIGHT & ROSE,
19 EAST WINTER STREET.
PRICES RIGHT. 'PHONE 20.
[corresponds to page 18 of Delaware Cook Book]
18 DELAWARE COOK BOOK.
W. H. HAGUE,
[Successor to Hague & Beard,]
DENTIST.
OVER CLEVELAND STORE. DELAWARE, OHIO.
GEO. J. HOFFMAN'S
BREAD,
CAKES,
ROLLS,
ALWAYS FRESH.
ALWAYS THE BEST.
DONOVAN BROS.,
DEALERS IN
Fresh and Salt Meats, Lard, Tallow.
No, 73 North Sandusky Street,
DELAWARE, - OHIO.
In following these recipes the best results will always be ob-
tained if you buy the best flour. This can
always be obtained of
WIGHT & ROSE,
19 EAST WINTER STREET.
PRICES RIGHT. 'PHONE 20.
Title
Delaware Cook Book (p. 24)
Description
[page 24]
[corresponds to page 19 of Delaware Cook Book]
DELAWARE COOK BOOK. 19
VEGETABLES.
Boston Baked Beans.
One quart navy beans; put to soak in the morning. At tea
time put on to boil in cold water, let drain until perfectly dry.
Put half of the beans into a gallon jar, add one-half pound
pickled pork cut in thin slices, then add the rest of the beans
and one-half cup molasses or brown sugar. Pour over enough
boiling water to prevent burning. Cover very closely with a
heavy weight on the lid to prevent steam from escaping. Bake
till eight o'clock. Leave in the oven over night so that they
may cook soon in the morning. Add water when needed. Bake
till dinner. Serve with vinegar or syrup, according to taste.
MRS. RACHEL THOMAS.
Baked Beans Without Pork.
One quart beans soaked over night. In the morning, par-
boil with a pinch of salt in the water; drain and add a second
water, cooking till tender, salt to taste. Prepare the following
dressing: One teaspoonful each of butter, flour and vinegar,
mixed to a smooth paste with one beaten egg. Spread over the
top of the beans and bake in a moderate oven till a nice brown.
MRS. M. S. MORGAN.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and 15 cent Vanilla Extracts, the best in the world for the money.
[corresponds to page 19 of Delaware Cook Book]
DELAWARE COOK BOOK. 19
VEGETABLES.
Boston Baked Beans.
One quart navy beans; put to soak in the morning. At tea
time put on to boil in cold water, let drain until perfectly dry.
Put half of the beans into a gallon jar, add one-half pound
pickled pork cut in thin slices, then add the rest of the beans
and one-half cup molasses or brown sugar. Pour over enough
boiling water to prevent burning. Cover very closely with a
heavy weight on the lid to prevent steam from escaping. Bake
till eight o'clock. Leave in the oven over night so that they
may cook soon in the morning. Add water when needed. Bake
till dinner. Serve with vinegar or syrup, according to taste.
MRS. RACHEL THOMAS.
Baked Beans Without Pork.
One quart beans soaked over night. In the morning, par-
boil with a pinch of salt in the water; drain and add a second
water, cooking till tender, salt to taste. Prepare the following
dressing: One teaspoonful each of butter, flour and vinegar,
mixed to a smooth paste with one beaten egg. Spread over the
top of the beans and bake in a moderate oven till a nice brown.
MRS. M. S. MORGAN.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and 15 cent Vanilla Extracts, the best in the world for the money.
Title
Delaware Cook Book (p. 25)
Description
[page 25]
[corresponds to page 20 of Delaware Cook Book]
20 DELAWARE COOK BOOK.
Baked Green Corn.
One dozen ears green corn, cut through the kernels and
then scraped from the cob, one egg, one tablespoonful melted
butter, one teaspoonful salt, one tablespoonful sugar, one pint
sweet milk. Bake two hours.
MRS. LOUISA REYNOLDS.
Escalloped Corn.
Put a layer of corn in a pudding dish, sprinkle with butter,
pepper and salt, then a layer of rolled cracker crumbs, and so on
to fill the dish; the pour in one cup of sweet milk. Bake one-
half hour.
MRS. E. E. HYATT.
Corn Oysters.
One pint grated corn, two eggs, three tablespoonfuls milk,
one-half cups flour, one tablespoonful butter, one teaspoon-
ful Cleveland baking powder. Fry on a griddle in small cakes.
Asparagus on Toast.
Cut the asparagus into pieces an inch long. Stew till ten-
der; leave enough water to cover; season with salt, pepper and
butter. To the broth add a thickening of flour and cream, tak-
ing care not to get too much flour. Let it boil, then pour over
pieces of buttered toast for each person's sauce dish. Serve
very hot.
MISS MARY R. SMITH.
Beets for all Winter.
Boil beets in the fall. Pack whole in a jar with slices of
horseradish. Cover with cold vinegar in proportion of one
quart vinegar, to one cup sugar, and one cup mustard seed.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
[corresponds to page 20 of Delaware Cook Book]
20 DELAWARE COOK BOOK.
Baked Green Corn.
One dozen ears green corn, cut through the kernels and
then scraped from the cob, one egg, one tablespoonful melted
butter, one teaspoonful salt, one tablespoonful sugar, one pint
sweet milk. Bake two hours.
MRS. LOUISA REYNOLDS.
Escalloped Corn.
Put a layer of corn in a pudding dish, sprinkle with butter,
pepper and salt, then a layer of rolled cracker crumbs, and so on
to fill the dish; the pour in one cup of sweet milk. Bake one-
half hour.
MRS. E. E. HYATT.
Corn Oysters.
One pint grated corn, two eggs, three tablespoonfuls milk,
one-half cups flour, one tablespoonful butter, one teaspoon-
ful Cleveland baking powder. Fry on a griddle in small cakes.
Asparagus on Toast.
Cut the asparagus into pieces an inch long. Stew till ten-
der; leave enough water to cover; season with salt, pepper and
butter. To the broth add a thickening of flour and cream, tak-
ing care not to get too much flour. Let it boil, then pour over
pieces of buttered toast for each person's sauce dish. Serve
very hot.
MISS MARY R. SMITH.
Beets for all Winter.
Boil beets in the fall. Pack whole in a jar with slices of
horseradish. Cover with cold vinegar in proportion of one
quart vinegar, to one cup sugar, and one cup mustard seed.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
Title
Delaware Cook Book (p. 26)
Description
[page 26]
[corresponds to page 21 of Delaware Cook Book]
DELAWARE COOK BOOK. 21
Fried Beats.
Boil till tender; peel and cut in slices one-fourth inch thick;
dust both sides with flour; season with salt and pepper; fry till
brown in a mixture, lard and butter, just enough to keep from
sticking to the pan.
MISS M. R. SMITH.
Creamed Beets.
Boil till tender and cut fine into a sauce pan; season with
salt, pepper, butter, a little cream and flour for the thickening.
Vinegar can be added at the table if desired.
Hot Slaw.
One-half cabbage cut fine; put it into a skillet with hot lard;
pour over it a little water, stew till tender. Mix well one egg,
one tablespoonful flour, butter size of a walnut, one-half cup
vinegar. Pour this over cabbage and boil till done. Salt and
pepper to taste.
MRS. C. F. GRAFF.
Cream Cabbage Salad.
One quart cabbage cut fine, one cup vinegar, one cup thick
sweet cream, four tablespoonfuls sugar, one teaspoonfuls celery
seed. Mix cold in cold crock, adding vinegar last; beat rapidly
with wooden paddle or egg beater till it froths, and it is ready
for use.
MRS. H. ANDERSON.
Dayton, O.
Cold Slaw.
One-half cup vinegar, one-fourth cup sweet cream, one-
fourth cup sugar, one-half teaspoonful celery seed; shred the
cabbage, then chop very fine; salt a little and let it stand an
hour. Then pour over dressing enough to wet nicely.
MISS MARY R. SMITH.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
[corresponds to page 21 of Delaware Cook Book]
DELAWARE COOK BOOK. 21
Fried Beats.
Boil till tender; peel and cut in slices one-fourth inch thick;
dust both sides with flour; season with salt and pepper; fry till
brown in a mixture, lard and butter, just enough to keep from
sticking to the pan.
MISS M. R. SMITH.
Creamed Beets.
Boil till tender and cut fine into a sauce pan; season with
salt, pepper, butter, a little cream and flour for the thickening.
Vinegar can be added at the table if desired.
Hot Slaw.
One-half cabbage cut fine; put it into a skillet with hot lard;
pour over it a little water, stew till tender. Mix well one egg,
one tablespoonful flour, butter size of a walnut, one-half cup
vinegar. Pour this over cabbage and boil till done. Salt and
pepper to taste.
MRS. C. F. GRAFF.
Cream Cabbage Salad.
One quart cabbage cut fine, one cup vinegar, one cup thick
sweet cream, four tablespoonfuls sugar, one teaspoonfuls celery
seed. Mix cold in cold crock, adding vinegar last; beat rapidly
with wooden paddle or egg beater till it froths, and it is ready
for use.
MRS. H. ANDERSON.
Dayton, O.
Cold Slaw.
One-half cup vinegar, one-fourth cup sweet cream, one-
fourth cup sugar, one-half teaspoonful celery seed; shred the
cabbage, then chop very fine; salt a little and let it stand an
hour. Then pour over dressing enough to wet nicely.
MISS MARY R. SMITH.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
Title
Delaware Cook Book (p. 27)
Description
[page 27]
[corresponds to page 22 of Delaware Cook Book]
22 DELAWARE COOK BOOK.
Lettuce Sandwiches.
Lay crisp lettuce leaves spread over with mayonnaise dress-
ing between thin slices of buttered bread.
Nut Sandwiches.
Blanched almonds and English walnuts, equal parts,
chopped fine; spread thin slices of white bread with butter,
then spread with chopped nuts, adding salt to taste. If the nuts
are too dry add a little thick cream.
HERMIONE NAVE,
Monnett Hall.
Lemon Sandwiches.
One teacupful butter, add yolk of one egg; beat well; one-
fourth teaspoonful mustard, three tablespoonfuls lemon juice;
salt and cayenne to taste. Spread on thin slices of Graham
bread.
MRS. ANNA SEMANS NAVE,
Fort Niobrara, Neb.
Macaroni.
One-half cup macaroni broken into inch pieces. Boil
twenty minutes or until soft, in salted water. Drain in a colan-
der, and pour cold water through it to keep it from sticking.
Put in a shallow baking dish and cover with white sauce made as
follows: One-and-a-half cups milk, one tablespoonful butter,
one-half teaspoonful salt, one tablespoonful flour. Cook until it
thickens. Add a layer of grated cheese and cover with cracker
crumbs and bits of butter.
MRS. J. W. BASHFORD.
Steamed Fried Potatoes.
Cover the bottom of a skillet with thin slices of bacon; fry
till ready to turn; having ready thin slices of raw potatoes, put
them into the skillet on the meat and steam until done without
stirring.
MRS. J. M. SYCKS.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and 15 cent Vanilla Extracts, the best in the world for the money.
[corresponds to page 22 of Delaware Cook Book]
22 DELAWARE COOK BOOK.
Lettuce Sandwiches.
Lay crisp lettuce leaves spread over with mayonnaise dress-
ing between thin slices of buttered bread.
Nut Sandwiches.
Blanched almonds and English walnuts, equal parts,
chopped fine; spread thin slices of white bread with butter,
then spread with chopped nuts, adding salt to taste. If the nuts
are too dry add a little thick cream.
HERMIONE NAVE,
Monnett Hall.
Lemon Sandwiches.
One teacupful butter, add yolk of one egg; beat well; one-
fourth teaspoonful mustard, three tablespoonfuls lemon juice;
salt and cayenne to taste. Spread on thin slices of Graham
bread.
MRS. ANNA SEMANS NAVE,
Fort Niobrara, Neb.
Macaroni.
One-half cup macaroni broken into inch pieces. Boil
twenty minutes or until soft, in salted water. Drain in a colan-
der, and pour cold water through it to keep it from sticking.
Put in a shallow baking dish and cover with white sauce made as
follows: One-and-a-half cups milk, one tablespoonful butter,
one-half teaspoonful salt, one tablespoonful flour. Cook until it
thickens. Add a layer of grated cheese and cover with cracker
crumbs and bits of butter.
MRS. J. W. BASHFORD.
Steamed Fried Potatoes.
Cover the bottom of a skillet with thin slices of bacon; fry
till ready to turn; having ready thin slices of raw potatoes, put
them into the skillet on the meat and steam until done without
stirring.
MRS. J. M. SYCKS.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and 15 cent Vanilla Extracts, the best in the world for the money.
Title
Delaware Cook Book (p. 28)
Description
[page 28]
[corresponds to page 23 of Delaware Cook Book]
DELAWARE COOK BOOK. 23
Spanish Potatoes.
Cut raw potatoes in pieces the size of your little finger.
Fry in fat like doughnuts ten minutes, sprinkle with salt and
rush to the table with them in a hot dish.
ALICE LONG.
Turnips.
Slice three large turnips one-fourth inch. Put in a skillet
with one tablespoonful lard. Salt and pepper to taste. Add
water enought to keep from burning. When tender add one
tablespoonful sugar. Cook till a light brown. Take up with-
out breaking, and serve hot.
MRS. RACHEL THOMAS.
Stewed Onions.
Take onions that are fully grown; peel and boil whole in
plenty of water; pour off the water and add fresh boiling water
with a little salt, and when tender pour off again; season with
pepper and butter, and a little flour and water thickening, with
enough vinegar to suit the taste; stew a few minutes and serve.
Add more butter at the table.
Buttered Parsnips.
"Fair words butter, no parsnips."
Peel and slice in thin, flat lengthwise slices, about one-third
of an inch thick; put in cold water from two to four hours, and
when ready to cook have a broad skillet in which melt some
butter and lard together, or all butter, if preferred. A lump the
size of a walnut is enough for half a dozen parsnips. Lay the
parsnip slices in closely so they may brown nicely; sprinkle a
little salt over them and a little sugar, which helps to brown
them. Cover with water, put a lid over them, and stew till ten-
der. If not nearly boiled dry by that time remove the lid; turn,
brown both sides. Eat with butter.
MISS MARY R. SMITH.
[corresponds to page 23 of Delaware Cook Book]
DELAWARE COOK BOOK. 23
Spanish Potatoes.
Cut raw potatoes in pieces the size of your little finger.
Fry in fat like doughnuts ten minutes, sprinkle with salt and
rush to the table with them in a hot dish.
ALICE LONG.
Turnips.
Slice three large turnips one-fourth inch. Put in a skillet
with one tablespoonful lard. Salt and pepper to taste. Add
water enought to keep from burning. When tender add one
tablespoonful sugar. Cook till a light brown. Take up with-
out breaking, and serve hot.
MRS. RACHEL THOMAS.
Stewed Onions.
Take onions that are fully grown; peel and boil whole in
plenty of water; pour off the water and add fresh boiling water
with a little salt, and when tender pour off again; season with
pepper and butter, and a little flour and water thickening, with
enough vinegar to suit the taste; stew a few minutes and serve.
Add more butter at the table.
Buttered Parsnips.
"Fair words butter, no parsnips."
Peel and slice in thin, flat lengthwise slices, about one-third
of an inch thick; put in cold water from two to four hours, and
when ready to cook have a broad skillet in which melt some
butter and lard together, or all butter, if preferred. A lump the
size of a walnut is enough for half a dozen parsnips. Lay the
parsnip slices in closely so they may brown nicely; sprinkle a
little salt over them and a little sugar, which helps to brown
them. Cover with water, put a lid over them, and stew till ten-
der. If not nearly boiled dry by that time remove the lid; turn,
brown both sides. Eat with butter.
MISS MARY R. SMITH.
Title
Delaware Cook Book (p. 29)
Description
[page 29]
[corresponds to page 24 of Delaware Cook Book]
24 DELAWARE COOK BOOK.
India Curry.
Stew meat or chicken until tender; season with salt and
pepper; slice finely a small onion, put it in a skillet with a table-
spoonful of butter and brown thoroughly; mix one tablespoon-
ful of Crosse & Blackwell'e curry powder with a little water
into a smooth paste; turn this into the skillet, brown awhile,
then turn in the meat or chicken, cover and allow to simmer for
ten minutes; add a tablespoonful of cream or milk, and just be-
fore serving squeeze in the juice of a small lemon. Serve with
boiled rice. Grate a small cocoanut, pour boiling water on it;
squeeze out this juice and use the liquid instead of milk or cream
and the curry will be richer.
To serve the rice as it is served in India, each grain being
separate, allow one quart of water to each cup of rice; wash
thoroughly, salt the water, and when boiling add rice; cook
until tender, but not until soft.
MRS. W. F. OLDHAM.
Rice Croquettes.
One teacupful cold boiled rice; one teaspoonful each sugar,
cinnamon and melted butter; with half as much salt. Shape into
oval balls and dip into beaten egg, followed by a dipping in
cracker crumbs. Fry in hot lard, and when done to a nice
brown, put into a heated colander.
MISS NELLIE GRAFF.
Steamed Rice.
One cup rice, three pints milk, one teaspoonful salt, butter
size of walnut; Steam one-and-a-half hours. Serve with cream
and sugar.
MRS. ORIE SHUR.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
[corresponds to page 24 of Delaware Cook Book]
24 DELAWARE COOK BOOK.
India Curry.
Stew meat or chicken until tender; season with salt and
pepper; slice finely a small onion, put it in a skillet with a table-
spoonful of butter and brown thoroughly; mix one tablespoon-
ful of Crosse & Blackwell'e curry powder with a little water
into a smooth paste; turn this into the skillet, brown awhile,
then turn in the meat or chicken, cover and allow to simmer for
ten minutes; add a tablespoonful of cream or milk, and just be-
fore serving squeeze in the juice of a small lemon. Serve with
boiled rice. Grate a small cocoanut, pour boiling water on it;
squeeze out this juice and use the liquid instead of milk or cream
and the curry will be richer.
To serve the rice as it is served in India, each grain being
separate, allow one quart of water to each cup of rice; wash
thoroughly, salt the water, and when boiling add rice; cook
until tender, but not until soft.
MRS. W. F. OLDHAM.
Rice Croquettes.
One teacupful cold boiled rice; one teaspoonful each sugar,
cinnamon and melted butter; with half as much salt. Shape into
oval balls and dip into beaten egg, followed by a dipping in
cracker crumbs. Fry in hot lard, and when done to a nice
brown, put into a heated colander.
MISS NELLIE GRAFF.
Steamed Rice.
One cup rice, three pints milk, one teaspoonful salt, butter
size of walnut; Steam one-and-a-half hours. Serve with cream
and sugar.
MRS. ORIE SHUR.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
Title
Delaware Cook Book (p. 30)
Description
[page 30]
[corresponds to page 25 of Delaware Cook Book]
DELAWARE COOK BOOK. 25
A Pretty Side Dish.
Take small white turnips, scoop out the inside, leaving the
shell about one inch thick. Boil in clear water till tender.
Serve on platter each filled with French peas, seasoned with
butter, pepper and salt.
MRS. NAVE.
Tomato Omelet.
One quart tomatoes chopped fine (after the skin is removed)
and put into a sauce pan with two chopped onions, a little
butter, salt and pepper, one rolled cracker; cover tight, and let
it simmer about an hour, beat five eggs to a froth; have your
griddle hot; grease it well; stir the eggs into the tomato; beat
together and pour into the griddle; brown on one side, fold and
brown on the other. To be served very hot.
MRS. W. W. DAVIES.
Baked Onions.
Select large onions and place in a hot oven, without peel-
ing; bake three-quarters of an hour, keeping the oven closed to
prevent odor from escaping. When done remove the outside
and dress with butter, pepper and salt.
MRS. M. A. DAVIS.
Baked Tomatoes.
Cut a thin slice from blossom side of twelve smooth ripe
tomatoes. With a teaspoon remove the pulp without breaking
the shell; take a small, solid head of cabbage and one onion;
chop fine; add bread crumbs rubbed fine, and pulp of tomato;
stuff each tomato; put the slice in its place, lay them stem end
down in a buttered dish with a little water on them and a little
butter on each. Bake until thoroughly done.
MRS. PHILIP PHILLIPS.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
[corresponds to page 25 of Delaware Cook Book]
DELAWARE COOK BOOK. 25
A Pretty Side Dish.
Take small white turnips, scoop out the inside, leaving the
shell about one inch thick. Boil in clear water till tender.
Serve on platter each filled with French peas, seasoned with
butter, pepper and salt.
MRS. NAVE.
Tomato Omelet.
One quart tomatoes chopped fine (after the skin is removed)
and put into a sauce pan with two chopped onions, a little
butter, salt and pepper, one rolled cracker; cover tight, and let
it simmer about an hour, beat five eggs to a froth; have your
griddle hot; grease it well; stir the eggs into the tomato; beat
together and pour into the griddle; brown on one side, fold and
brown on the other. To be served very hot.
MRS. W. W. DAVIES.
Baked Onions.
Select large onions and place in a hot oven, without peel-
ing; bake three-quarters of an hour, keeping the oven closed to
prevent odor from escaping. When done remove the outside
and dress with butter, pepper and salt.
MRS. M. A. DAVIS.
Baked Tomatoes.
Cut a thin slice from blossom side of twelve smooth ripe
tomatoes. With a teaspoon remove the pulp without breaking
the shell; take a small, solid head of cabbage and one onion;
chop fine; add bread crumbs rubbed fine, and pulp of tomato;
stuff each tomato; put the slice in its place, lay them stem end
down in a buttered dish with a little water on them and a little
butter on each. Bake until thoroughly done.
MRS. PHILIP PHILLIPS.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
Title
Delaware Cook Book (p. 31)
Description
[page 31]
[corresponds to page 26 of Delaware Cook Book]
26 DELAWARE COOK BOOK.
Cleveland's
Baking Powder,
Manufactured originally by Cleveland Brothers, Albany, N.Y.,
now by the Cleveland Baking Powder Company, New York,
has been used by American housewives for twenty-five years,
and those who have used it longest praise it most.
It is perfectly pure and wholesome.
Its composition is stated on every can.
It is always uniform and reliable.
It does the most work and the best work.
It is the strongest of all pure cream of tartar powders, as
shown by the U.S. and Canadian Govt. Reports.
All the leading teachers of cookery and writers on domestic
science use and recommend it, as:--
Mrs. Sarah T. Rorer,
Prin. Philadelphia Cooking School.
Mrs. Carrie M. Dearborn,
Late Prin. Boston Cooking School.
Miss Fannie M. Farmer,
Principal Boston Cooking School.
Marion Harland,
Author "Common Sense in the Household."
Mrs. Kate E. Whitaker, Supt. Cookery in Public Schools, San Francisco, Cal.
Mrs. Emma P. Ewing,
Prin. Chautauqua School of Cookery.
Mrs. A. D. Lincoln,
Author of "Boston Cook Book."
Mrs. C. C. Bedford,
Supt. New York Cooking School.
Mrs. Eliza R. Parker,
Author "Economical Housekeeping."
Our book of 400 choice receipts mailed free. Send stamp and address.
Cleveland Baking Powder Company, 81 & 83 Fulton Street, New York.
[corresponds to page 26 of Delaware Cook Book]
26 DELAWARE COOK BOOK.
Cleveland's
Baking Powder,
Manufactured originally by Cleveland Brothers, Albany, N.Y.,
now by the Cleveland Baking Powder Company, New York,
has been used by American housewives for twenty-five years,
and those who have used it longest praise it most.
It is perfectly pure and wholesome.
Its composition is stated on every can.
It is always uniform and reliable.
It does the most work and the best work.
It is the strongest of all pure cream of tartar powders, as
shown by the U.S. and Canadian Govt. Reports.
All the leading teachers of cookery and writers on domestic
science use and recommend it, as:--
Mrs. Sarah T. Rorer,
Prin. Philadelphia Cooking School.
Mrs. Carrie M. Dearborn,
Late Prin. Boston Cooking School.
Miss Fannie M. Farmer,
Principal Boston Cooking School.
Marion Harland,
Author "Common Sense in the Household."
Mrs. Kate E. Whitaker, Supt. Cookery in Public Schools, San Francisco, Cal.
Mrs. Emma P. Ewing,
Prin. Chautauqua School of Cookery.
Mrs. A. D. Lincoln,
Author of "Boston Cook Book."
Mrs. C. C. Bedford,
Supt. New York Cooking School.
Mrs. Eliza R. Parker,
Author "Economical Housekeeping."
Our book of 400 choice receipts mailed free. Send stamp and address.
Cleveland Baking Powder Company, 81 & 83 Fulton Street, New York.
Title
Delaware Cook Book (p. 32)
Description
[page 32]
[corresponds to page 27 of Delaware Cook Book]
DELAWARE COOK BOOK. 27
BREAD AND ROLLS.
Here's bread which strengthens men's hearts,
And therefore is called "The staff of life."
Potato Bread.
Four potatoes boiled and mashed, one teaspoonful of salt,
one cake compressed yeast dissolved in lukewarm water, two
quarts warm water, and flour to make a soft dough. Let it
stand over night in a warm place, to rise. In the morning
mould into small loaves and bake.
MRS. J. M. SYCKS.
Yeast.
Three large potatoes boiled in two quarts of water with a
handful of hops in a bag; mash potatoes with one-half cup
sugar, one tablespoonful of salt. When cool enough add one
cup yeast; beat well, and let stand twenty-four hours, then seal
and put in a cool dark place. Two-thirds cup of yeast for five
or six loaves of bread.
MRS. EUNICE LEEPER.
IX O'Clock Bread.
Scald one pint water and one pint sweet milk together;
pour in a pan large enough to mix the bread, and add to this
one small spoonful each of sugar, lard and salt; when lukewarm
add one cake compressed yeast softened in a little warm water;
stir in the flour and knead well; not too stiff; cover and leave on
the table in warm room. Next morning knead out in pans, and
bake after it has become sufficiently light.
MRS. R. L. SEEDS.
Van Ness Loaf.
One-half cup molasses, one cup white flour, two cups brown
flour, one-and-a-half cups sour milk, one teaspoonful soda.
Steam two hours, then brown slightly in the oven.
MRS. PHILIP PHILLIPS.
[corresponds to page 27 of Delaware Cook Book]
DELAWARE COOK BOOK. 27
BREAD AND ROLLS.
Here's bread which strengthens men's hearts,
And therefore is called "The staff of life."
Potato Bread.
Four potatoes boiled and mashed, one teaspoonful of salt,
one cake compressed yeast dissolved in lukewarm water, two
quarts warm water, and flour to make a soft dough. Let it
stand over night in a warm place, to rise. In the morning
mould into small loaves and bake.
MRS. J. M. SYCKS.
Yeast.
Three large potatoes boiled in two quarts of water with a
handful of hops in a bag; mash potatoes with one-half cup
sugar, one tablespoonful of salt. When cool enough add one
cup yeast; beat well, and let stand twenty-four hours, then seal
and put in a cool dark place. Two-thirds cup of yeast for five
or six loaves of bread.
MRS. EUNICE LEEPER.
IX O'Clock Bread.
Scald one pint water and one pint sweet milk together;
pour in a pan large enough to mix the bread, and add to this
one small spoonful each of sugar, lard and salt; when lukewarm
add one cake compressed yeast softened in a little warm water;
stir in the flour and knead well; not too stiff; cover and leave on
the table in warm room. Next morning knead out in pans, and
bake after it has become sufficiently light.
MRS. R. L. SEEDS.
Van Ness Loaf.
One-half cup molasses, one cup white flour, two cups brown
flour, one-and-a-half cups sour milk, one teaspoonful soda.
Steam two hours, then brown slightly in the oven.
MRS. PHILIP PHILLIPS.
Title
Delaware Cook Book (p. 33)
Description
[page 33]
[corresponds to page 28 of Delaware Cook Book]
28 DELAWARE COOK BOOK.
Bread.
For three quarts of sponge. At noon three large potatoes
boiled and mashed with one batterspoonful flour. Pour over it
the potato water; add flour for stiff batter, two-thirds cup yeast,
salt, sugar, and lard the size of an egg. Kneed one-half hour;
let rise again. When light mould into loaves.
MRS. EUNICE LEEPER.
Mississippi Egg Bread.
On one pint of salted corn meal pour boiling water enough
to thoroughly scald it; set aside for half and hour; one egg, one
cup sour milk, scant teaspoonful soda, one large tablespoonful
melted lard beaten well into the corn meal, then add flour to
make thick as pancake batter; bake in a large cake on a griddle
closely covered; turn. Serve hot with syrup.
MRS. M. S. MORGAN.
Brown Bread.
One and one-fourth cups corn meal, three-fourths cup white
flour, one-half cup molasses, three-fourths cup sweet milk, one-
and-one fourth cups sour milk, salt, one teaspoonful soda; cover
closely and steam four hours.
MRS. J. W. BASHFORD.
Boston Brown Bread.
Two cups Indian meal, three cups Graham flour, one cup
Orleans molasses, one tablespoonful soda, salt, sour milk enough
to make a stiff batter. Steam three-and-a-half hours in a pud-
ding bucket, then brown in the oven.
MRS. V. R. DUCKWORTH.
Brown Bread.
Four cups Graham flour, one teaspoonful salt, one teaspoon-
ful soda sifted with the flour, three-fourths cup Orleans
molasses, one pint sour milk.
MISS MARY BOWDLE.
Pocketbook Rolls.
One quart flour, three large teaspoonfuls Cleveland's baking
powder, one tablespoonful cold butter, one teaspoonful salt, one
spoonful sugar, one egg well beaten; roll well into the flour,
[corresponds to page 28 of Delaware Cook Book]
28 DELAWARE COOK BOOK.
Bread.
For three quarts of sponge. At noon three large potatoes
boiled and mashed with one batterspoonful flour. Pour over it
the potato water; add flour for stiff batter, two-thirds cup yeast,
salt, sugar, and lard the size of an egg. Kneed one-half hour;
let rise again. When light mould into loaves.
MRS. EUNICE LEEPER.
Mississippi Egg Bread.
On one pint of salted corn meal pour boiling water enough
to thoroughly scald it; set aside for half and hour; one egg, one
cup sour milk, scant teaspoonful soda, one large tablespoonful
melted lard beaten well into the corn meal, then add flour to
make thick as pancake batter; bake in a large cake on a griddle
closely covered; turn. Serve hot with syrup.
MRS. M. S. MORGAN.
Brown Bread.
One and one-fourth cups corn meal, three-fourths cup white
flour, one-half cup molasses, three-fourths cup sweet milk, one-
and-one fourth cups sour milk, salt, one teaspoonful soda; cover
closely and steam four hours.
MRS. J. W. BASHFORD.
Boston Brown Bread.
Two cups Indian meal, three cups Graham flour, one cup
Orleans molasses, one tablespoonful soda, salt, sour milk enough
to make a stiff batter. Steam three-and-a-half hours in a pud-
ding bucket, then brown in the oven.
MRS. V. R. DUCKWORTH.
Brown Bread.
Four cups Graham flour, one teaspoonful salt, one teaspoon-
ful soda sifted with the flour, three-fourths cup Orleans
molasses, one pint sour milk.
MISS MARY BOWDLE.
Pocketbook Rolls.
One quart flour, three large teaspoonfuls Cleveland's baking
powder, one tablespoonful cold butter, one teaspoonful salt, one
spoonful sugar, one egg well beaten; roll well into the flour,
Title
Delaware Cook Book (p. 34)
Description
[page 34]
[corresponds to page 29 of Delaware Cook Book]
DELAWARE COOK BOOK 29
then add one pint of cold milk; roll out one-half inch thick; spread
butter over the top of each, fold one half over the other. Bake
in a quick oven. If the tops are rubbed with milk it gives a
glaze.
MRS. CARRIE MORRISON.
Rusk.
One-and-a-half pints water, three-fourths cup of lard, three-
fourths cup of sugar, two eggs, one cup good yeast, flour for
stiff batter; set in a warm place to rise; mould twice, the third
time into rolls.
MRS. REV. J. F. BROWN.
Parker House Rolls.
One cup warm new milk, one cup yeast, two tablespoonfuls
each sugar and melted lard, one quart flour, or enough to mould
firm. Let it rise till light: roll one-half inch thick; cut out;
butter the tops, fold over; let rise again and bake in a quick
oven.
MRS. H. MOORE.
Favorite Biscuit.
Two quarts flour, one heaping tablespoonful soda, two heaping
teaspoonfuls cream of tarter, one level teaspoonful salt; all mixed
thoroughly with the flour, one pint sour cream, and as much
buttermilk as needed to make a soft dough. With as little hand-
ling as possible roll three-fourths of an inch thick; cut out and
place in the pan so they will not touch; pick with a fork. In
the absence of sour cream use lard or butter the size of an egg
in the flour, and mix with buttermilk or sour milk.
MRS. IDA M. WARD.
Soda Biscuit.
Two and two-thirds pints flour, two tablespoonfuls shorten-
ing, one pint sweet milk, one tablespoonful sugar, one teaspoon-
ful soda and two teaspoonfuls cream tartar, or three teaspoon-
fuls Cleveland's baking powder, one teaspoonful salt. Put the
flour, soda, sugar and cream tartar in a sieve and mix; then rub
in shortening evenly, wet with the milk; roll nearly one inch
thick; cut out; work rapidly as possible. Warm the pans and let
rise three or four minutes. Bake in quick oven fifteen minutes.
MISS MARY R. SMITH.
[corresponds to page 29 of Delaware Cook Book]
DELAWARE COOK BOOK 29
then add one pint of cold milk; roll out one-half inch thick; spread
butter over the top of each, fold one half over the other. Bake
in a quick oven. If the tops are rubbed with milk it gives a
glaze.
MRS. CARRIE MORRISON.
Rusk.
One-and-a-half pints water, three-fourths cup of lard, three-
fourths cup of sugar, two eggs, one cup good yeast, flour for
stiff batter; set in a warm place to rise; mould twice, the third
time into rolls.
MRS. REV. J. F. BROWN.
Parker House Rolls.
One cup warm new milk, one cup yeast, two tablespoonfuls
each sugar and melted lard, one quart flour, or enough to mould
firm. Let it rise till light: roll one-half inch thick; cut out;
butter the tops, fold over; let rise again and bake in a quick
oven.
MRS. H. MOORE.
Favorite Biscuit.
Two quarts flour, one heaping tablespoonful soda, two heaping
teaspoonfuls cream of tarter, one level teaspoonful salt; all mixed
thoroughly with the flour, one pint sour cream, and as much
buttermilk as needed to make a soft dough. With as little hand-
ling as possible roll three-fourths of an inch thick; cut out and
place in the pan so they will not touch; pick with a fork. In
the absence of sour cream use lard or butter the size of an egg
in the flour, and mix with buttermilk or sour milk.
MRS. IDA M. WARD.
Soda Biscuit.
Two and two-thirds pints flour, two tablespoonfuls shorten-
ing, one pint sweet milk, one tablespoonful sugar, one teaspoon-
ful soda and two teaspoonfuls cream tartar, or three teaspoon-
fuls Cleveland's baking powder, one teaspoonful salt. Put the
flour, soda, sugar and cream tartar in a sieve and mix; then rub
in shortening evenly, wet with the milk; roll nearly one inch
thick; cut out; work rapidly as possible. Warm the pans and let
rise three or four minutes. Bake in quick oven fifteen minutes.
MISS MARY R. SMITH.
Title
Delaware Cook Book (p. 35)
Description
[page 35]
[corresponds to page 30 of Delaware Cook Book]
30 DELAWARE COOK BOOK
THE BEST BRANDS OF FLOUR!
Pride of Delaware.
Acme.
Silver Dust.
For Sale at all Groceries
and at Mill.
E. SNYDER.
They say that we are a poet,
And to our mother we owe it.
We don't think we are below it,
Even tho' we don't show it.
Should they continue to bestow it.
We never will blow it.
CALL AT
City Steam Laundry and Dye Works,
for anything you want done to clothing.
SOUTH MAIN STREET. J.F. SHULTZ.
N. WAGNER
UNDERTAKER
28 East William Street.
[corresponds to page 30 of Delaware Cook Book]
30 DELAWARE COOK BOOK
THE BEST BRANDS OF FLOUR!
Pride of Delaware.
Acme.
Silver Dust.
For Sale at all Groceries
and at Mill.
E. SNYDER.
They say that we are a poet,
And to our mother we owe it.
We don't think we are below it,
Even tho' we don't show it.
Should they continue to bestow it.
We never will blow it.
CALL AT
City Steam Laundry and Dye Works,
for anything you want done to clothing.
SOUTH MAIN STREET. J.F. SHULTZ.
N. WAGNER
UNDERTAKER
28 East William Street.
Title
Delaware Cook Book (p. 36)
Description
[page 36]
[corresponds to page 31 of Delaware Cook Book]
DELAWARE COOK BOOK 31
MUFFINS AND GEMS.
Fried Graham Muffins.
One cup Graham flour, one cup white flour, one cup milk,
two teaspoonfuls Cleveland's baking powder, one egg, one tea-
spoonful salt. Beat well; take up a rounding spoonful of batter
and drop in hot fat and fry like doughnuts. These are very
light and tender.
MISS BESSIE CALHOUN.
Corn Gems.
Two-and-a-half cups sour milk, two cups corn meal, one-half
cup sugar, two eggs, one cup white flour, one tablespoonful lard
or butter, one teaspoonful each soda and salt. Have pans smok-
ing hot; bake in a quick oven. Cast iron pans are the best.
MRS. J. A. WHETSEL.
Clifton Corn Gems.
One cup sweet milk, one egg, two-thirds cup corn meal, one
and one-third cups flour, one tablespoonful butter, two table-
spoonfuls sugar, two scant teaspoonfuls Cleveland's baking
powder. Makes one dozen gems.
MISS FIDELIA PERKINS.
Johnny Cake.
Two cups corn meal, one egg, one cup white flour, one
tablespoonful lard, one-half teaspoonful soda, sour milk to make
stiff batter. Bake in a hot oven.
MRS. C. GURLEY.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
[corresponds to page 31 of Delaware Cook Book]
DELAWARE COOK BOOK 31
MUFFINS AND GEMS.
Fried Graham Muffins.
One cup Graham flour, one cup white flour, one cup milk,
two teaspoonfuls Cleveland's baking powder, one egg, one tea-
spoonful salt. Beat well; take up a rounding spoonful of batter
and drop in hot fat and fry like doughnuts. These are very
light and tender.
MISS BESSIE CALHOUN.
Corn Gems.
Two-and-a-half cups sour milk, two cups corn meal, one-half
cup sugar, two eggs, one cup white flour, one tablespoonful lard
or butter, one teaspoonful each soda and salt. Have pans smok-
ing hot; bake in a quick oven. Cast iron pans are the best.
MRS. J. A. WHETSEL.
Clifton Corn Gems.
One cup sweet milk, one egg, two-thirds cup corn meal, one
and one-third cups flour, one tablespoonful butter, two table-
spoonfuls sugar, two scant teaspoonfuls Cleveland's baking
powder. Makes one dozen gems.
MISS FIDELIA PERKINS.
Johnny Cake.
Two cups corn meal, one egg, one cup white flour, one
tablespoonful lard, one-half teaspoonful soda, sour milk to make
stiff batter. Bake in a hot oven.
MRS. C. GURLEY.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
Title
Delaware Cook Book (p. 37)
Description
[page 37]
[corresponds to page 32 of Delaware Cook Book]
32 DELAWARE COOK BOOK
Niagara Corn Bread.
Two eggs, two cups sweet milk, one-half cup sugar, one-
and-a-half cups corn meal, one-and-a-half cups flour, two tea-
spoonfuls Cleveland's baking powder, butter half size egg; bake
one-half hour.
MRS. LENA BRITTAIN.
Muffins.
Two eggs, pinch of salt, one pint of milk, one teaspoonful
sugar, three cups flour, butter size of an egg, three teaspoonfuls
Cleveland's baking powder. Mix eggs, milk, sugar and salt, then
flour, then baking powder, and lastly melted butter. Beat well
before and after adding butter.
MRS. EUGENE POLLOCK.
Pop-overs.
Two cups flour, two cups milk, two eggs, one teaspoonful
butter, salt. Bake in cups in a quick oven fifteen minutes.
Serve hot with sweet sauce.
MRS. CARRIE MORRISON.
Quick Muffins.
One egg, one-and-a-half tablespoonfuls sugar, one cup sweet
milk, a little butter, one teaspoonful Cleveland's baking powder,
flour to make a thin batter.
MRS. W. D. CHERINGTON.
Brown Gems.
Mix one quart water with sufficient Graham flour to make
moderately stiff batter. Add three tablespoonfuls of yeast and a
little salt. Let rise over night. Put in warm gem pans. Prac-
tice will teach just the consistency of the batter.
MRS. T. CRAVEN.
Corn Bread.
One egg, one heaping tablespoonful sugar, one teaspoonful
salt, one pint sour milk, two cups corn meal, cup flour, then an-
other pint of milk and two teaspoonfuls soda dissolved in the
milk. Bake in an iron skillet in a very hot oven, or in cakes on
a griddle.
MISS LIZZIE DEWAR.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
[corresponds to page 32 of Delaware Cook Book]
32 DELAWARE COOK BOOK
Niagara Corn Bread.
Two eggs, two cups sweet milk, one-half cup sugar, one-
and-a-half cups corn meal, one-and-a-half cups flour, two tea-
spoonfuls Cleveland's baking powder, butter half size egg; bake
one-half hour.
MRS. LENA BRITTAIN.
Muffins.
Two eggs, pinch of salt, one pint of milk, one teaspoonful
sugar, three cups flour, butter size of an egg, three teaspoonfuls
Cleveland's baking powder. Mix eggs, milk, sugar and salt, then
flour, then baking powder, and lastly melted butter. Beat well
before and after adding butter.
MRS. EUGENE POLLOCK.
Pop-overs.
Two cups flour, two cups milk, two eggs, one teaspoonful
butter, salt. Bake in cups in a quick oven fifteen minutes.
Serve hot with sweet sauce.
MRS. CARRIE MORRISON.
Quick Muffins.
One egg, one-and-a-half tablespoonfuls sugar, one cup sweet
milk, a little butter, one teaspoonful Cleveland's baking powder,
flour to make a thin batter.
MRS. W. D. CHERINGTON.
Brown Gems.
Mix one quart water with sufficient Graham flour to make
moderately stiff batter. Add three tablespoonfuls of yeast and a
little salt. Let rise over night. Put in warm gem pans. Prac-
tice will teach just the consistency of the batter.
MRS. T. CRAVEN.
Corn Bread.
One egg, one heaping tablespoonful sugar, one teaspoonful
salt, one pint sour milk, two cups corn meal, cup flour, then an-
other pint of milk and two teaspoonfuls soda dissolved in the
milk. Bake in an iron skillet in a very hot oven, or in cakes on
a griddle.
MISS LIZZIE DEWAR.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
Title
Delaware Cook Book (p. 38)
Description
[page 38]
[corresponds to page 33 of Delaware Cook Book]
DELAWARE COOK BOOK 33
Corn Gems.
One-half pint corn meal, one tablespoonful white sugar,
one-half pint flour, two heaping teaspoonfuls Cleveland's baking
powder, two eggs, salt. Mix together thoroughly while dry,
then add well-beaten eggs and cold sweet milk or milk and
water to make a moderately thin batter. Bake in gem pans or
muffin rings.
MRS. J. M. SYCKS.
Common Griddle Cakes.
One pint sour milk or buttermilk, one or two eggs, salt, one
teaspoonful soda; flour to make a thin batter.
Griddle Cakes.
Three cups flour, two teaspoonfuls Cleveland's baking pow-
der, two eggs, one teaspoonful salt, sweet milk to make a soft
batter.
Crumb Griddle Cakes.
One quart sour milk, four eggs, one cup bread crumbs, two
teaspoonfuls soda dissolved in water, one tablespoonful butter.
Soak the crumbs in the milk over night; in the morning rub
through a sieve, and add the other ingredients with enough
corn meal to make pancake batter.
Anti-Worry Receipt.
Do you wish a receipt for preventing all worry,
For giving composure and freedom from hurry?
Just think of one fact, which is true you will find,
When anything happens to flurry your mind,
First, something or nothing there is to be done;
First, nothing or something, that's clear as the sun;
If something, then do it and make no delay;
If nothing, all thought of it cast far away,
This simplest of rules if you will only obey,
Will free you from wrinkles for many a day.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
[corresponds to page 33 of Delaware Cook Book]
DELAWARE COOK BOOK 33
Corn Gems.
One-half pint corn meal, one tablespoonful white sugar,
one-half pint flour, two heaping teaspoonfuls Cleveland's baking
powder, two eggs, salt. Mix together thoroughly while dry,
then add well-beaten eggs and cold sweet milk or milk and
water to make a moderately thin batter. Bake in gem pans or
muffin rings.
MRS. J. M. SYCKS.
Common Griddle Cakes.
One pint sour milk or buttermilk, one or two eggs, salt, one
teaspoonful soda; flour to make a thin batter.
Griddle Cakes.
Three cups flour, two teaspoonfuls Cleveland's baking pow-
der, two eggs, one teaspoonful salt, sweet milk to make a soft
batter.
Crumb Griddle Cakes.
One quart sour milk, four eggs, one cup bread crumbs, two
teaspoonfuls soda dissolved in water, one tablespoonful butter.
Soak the crumbs in the milk over night; in the morning rub
through a sieve, and add the other ingredients with enough
corn meal to make pancake batter.
Anti-Worry Receipt.
Do you wish a receipt for preventing all worry,
For giving composure and freedom from hurry?
Just think of one fact, which is true you will find,
When anything happens to flurry your mind,
First, something or nothing there is to be done;
First, nothing or something, that's clear as the sun;
If something, then do it and make no delay;
If nothing, all thought of it cast far away,
This simplest of rules if you will only obey,
Will free you from wrinkles for many a day.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
Title
Delaware Cook Book (p. 39)
Description
[page 39]
[corresponds to page 34 of Delaware Cook Book]
34 DELAWARE COOK BOOK.
MRS. M. W. NEWMAN,
Millinery and Dressmaking,
23 West Winter Street,
DELAWARE, - OHIO.
W. M. HESELTINE & CO.,
are HEADQUARTERS for
DRESS GOODS.
SEE OUR
KID GLOVES.
Around the Corner on Winter Street.
BODURTHA,
Photographer!
calls your attention to the latest and best thing in the way of portraits,
The "Aristo Platino," or Mat Surface.
Call and See Them.
[corresponds to page 34 of Delaware Cook Book]
34 DELAWARE COOK BOOK.
MRS. M. W. NEWMAN,
Millinery and Dressmaking,
23 West Winter Street,
DELAWARE, - OHIO.
W. M. HESELTINE & CO.,
are HEADQUARTERS for
DRESS GOODS.
SEE OUR
KID GLOVES.
Around the Corner on Winter Street.
BODURTHA,
Photographer!
calls your attention to the latest and best thing in the way of portraits,
The "Aristo Platino," or Mat Surface.
Call and See Them.
Title
Delaware Cook Book (p. 40)
Description
[page 40]
[corresponds to page 35 of Delaware Cook Book]
DELAWARE COOK BOOK. 35
SALADS AND SAUCES.
The veins unfilled--our blood is cold and then
We pout upon the morning, are unapt
To give or to forgive; but when we have stuffed
These pipes and these conveyances of blood
With drinks and feeding, we have suppler souls
Than in our priest-like fasts.
--Coriolanus, V, I.
Chicken Salad.
One chicken, one teaspoonful mustard, four good-sized
bunches celery, two teacupfuls melted butter, four hard boiled
eggs, one-half teaspoonful pepper, salt to your taste. Chop the
chicken, celery and eggs quite fine (separately), then mix them;
add the mustard, salt, pepper and melted butter; lastly, add
some good cider vinegar, sufficient quantity to make the whole
moist. Be careful not to chop the chicken and celery too fine.
MRS. J, P. LONG.
Cabbage Salad.
One quart cabbage chopped fine. Make a dressing with the
yolks of two or three hard boiled eggs rubbed smooth, butter
the size of an egg, melted, one tablespoonful sugar, one-half
tablespoonful salt, one-half teaspoonful pepper, and one-half
teacupful cider vinegar; heat together, and when cool mix thor-
oughly with the cabbage. Use the whites of the eggs for gar-
nishing.
MRS. W. W. DAVIES.
Potato Salad.
Cut in small pieces six potatoes, three onions (small), salt
and pepper to taste. Dressing: Three well-beaten eggs, three
tablespoonfuls vinegar, butter the size of an egg, salt, pepper
and mustard. Put on stove and stir constantly until like cust-
ard, then pour over potatoes.
MRS. ORIE SHUR.
[corresponds to page 35 of Delaware Cook Book]
DELAWARE COOK BOOK. 35
SALADS AND SAUCES.
The veins unfilled--our blood is cold and then
We pout upon the morning, are unapt
To give or to forgive; but when we have stuffed
These pipes and these conveyances of blood
With drinks and feeding, we have suppler souls
Than in our priest-like fasts.
--Coriolanus, V, I.
Chicken Salad.
One chicken, one teaspoonful mustard, four good-sized
bunches celery, two teacupfuls melted butter, four hard boiled
eggs, one-half teaspoonful pepper, salt to your taste. Chop the
chicken, celery and eggs quite fine (separately), then mix them;
add the mustard, salt, pepper and melted butter; lastly, add
some good cider vinegar, sufficient quantity to make the whole
moist. Be careful not to chop the chicken and celery too fine.
MRS. J, P. LONG.
Cabbage Salad.
One quart cabbage chopped fine. Make a dressing with the
yolks of two or three hard boiled eggs rubbed smooth, butter
the size of an egg, melted, one tablespoonful sugar, one-half
tablespoonful salt, one-half teaspoonful pepper, and one-half
teacupful cider vinegar; heat together, and when cool mix thor-
oughly with the cabbage. Use the whites of the eggs for gar-
nishing.
MRS. W. W. DAVIES.
Potato Salad.
Cut in small pieces six potatoes, three onions (small), salt
and pepper to taste. Dressing: Three well-beaten eggs, three
tablespoonfuls vinegar, butter the size of an egg, salt, pepper
and mustard. Put on stove and stir constantly until like cust-
ard, then pour over potatoes.
MRS. ORIE SHUR.
Title
Delaware Cook Book (p. 41)
Description
[page 41]
[corresponds to page 36 of Delaware Cook Book]
36 DELAWARE COOK BOOK.
Potato Salad.
Boil twelve medium sized potatoes with the skins on. When
done, pare and chop, not too fine; chop six hard-boiled eggs and
a small onion, or if onions are not liked, one bunch of celery;
mix all together, salt and pepper to taste; take a scant cupful of
vinegar and lump of butter the size of a walnut, and put on the
stove and let it heat; when at the boiling point add one egg.
well beaten, one large spoonful sour cream, one heaping tea-
spoonful of Kingsford's corn starch and one-half cup sugar.
When ready to boil, pour over potatoes, and, if desired, add
celery seed.
MRS. WILL A. ULREY.
Tomato Jelly--For Salad.
One can tomatoes, strain, add one ounce gelatine dissolved
in a very little water; season with salt and pepper; pour into
small moulds; egg cups or egg shells will do. When stiff, serve
on lettuce leaves with mayonnaise sauce.
MRS. ANNA SEMANS NAVE.
Salmon Salad.
Six hard boiled eggs, chop not too fine, one can salmon,
drain off oil, salt and pepper to taste, one-half teaspoonful mus-
tard, wet with two dessertspoonfuls vinegar; mix all thoroughly.
Put salad on platter, squeeze the juice from a lemon over it, and
garnish platter with curled parsley or celery leaves.
MISS KATE LONG.
Salad Dressing.
Three eggs, one teaspoonful salt, two tablespoonfuls butter,
one-half teaspoonful white pepper, two tablespoonfuls sugar
one cup vinegar, one-half tablespoonful mustard. Cook in a
double boiler until it thickens like soft custard; add one-half cup
cream before using.
MRS. J. W. BASHFORD.
Salad Dressing.
Two tablespoonfuls mustard, two tablespoonfuls salt, two
tablespoonfuls sugar, two tablespoonfuls corn starch. Mix well
together, then add two tablespoonfuls sweet oil, two tablespoon-
fuls cream, one cup water, one cup vinegar, six well-beaten eggs,
a little cayenne pepper (careful).
MISS LIZZIE EDWARDS.
[corresponds to page 36 of Delaware Cook Book]
36 DELAWARE COOK BOOK.
Potato Salad.
Boil twelve medium sized potatoes with the skins on. When
done, pare and chop, not too fine; chop six hard-boiled eggs and
a small onion, or if onions are not liked, one bunch of celery;
mix all together, salt and pepper to taste; take a scant cupful of
vinegar and lump of butter the size of a walnut, and put on the
stove and let it heat; when at the boiling point add one egg.
well beaten, one large spoonful sour cream, one heaping tea-
spoonful of Kingsford's corn starch and one-half cup sugar.
When ready to boil, pour over potatoes, and, if desired, add
celery seed.
MRS. WILL A. ULREY.
Tomato Jelly--For Salad.
One can tomatoes, strain, add one ounce gelatine dissolved
in a very little water; season with salt and pepper; pour into
small moulds; egg cups or egg shells will do. When stiff, serve
on lettuce leaves with mayonnaise sauce.
MRS. ANNA SEMANS NAVE.
Salmon Salad.
Six hard boiled eggs, chop not too fine, one can salmon,
drain off oil, salt and pepper to taste, one-half teaspoonful mus-
tard, wet with two dessertspoonfuls vinegar; mix all thoroughly.
Put salad on platter, squeeze the juice from a lemon over it, and
garnish platter with curled parsley or celery leaves.
MISS KATE LONG.
Salad Dressing.
Three eggs, one teaspoonful salt, two tablespoonfuls butter,
one-half teaspoonful white pepper, two tablespoonfuls sugar
one cup vinegar, one-half tablespoonful mustard. Cook in a
double boiler until it thickens like soft custard; add one-half cup
cream before using.
MRS. J. W. BASHFORD.
Salad Dressing.
Two tablespoonfuls mustard, two tablespoonfuls salt, two
tablespoonfuls sugar, two tablespoonfuls corn starch. Mix well
together, then add two tablespoonfuls sweet oil, two tablespoon-
fuls cream, one cup water, one cup vinegar, six well-beaten eggs,
a little cayenne pepper (careful).
MISS LIZZIE EDWARDS.
Title
Delaware Cook Book (p. 42)
Description
[page 42]
[corresponds to page 37 of Delaware Cook Book]
DELAWARE COOK BOOK. 37
PICKLES AND RELISHES.
"Peter Piper picked a peck of pickled peppers."
Spanish Pickles.
One peck green tomatoes, one dozen onions, one dozen
cucumbers, two heads cabbage, one head cauliflower, one pound
Coleman's mustard, one-half pound white mustard seed, two
pounds brown sugar, two ounces celery seed, five cents worth
turmeric. Cut cucumbers, tomatoes and onions and put each
separately in salt water over night. Put everything on to cook
except Coleman's mustard and turmeric. After stewing twenty
minutes, dissolve mustard and turmeric like making starch and
add to the mixture. Use vinegar sufficient to cover.
MRS. J. M. MOYER.
Spiced Peaches.
One peck peaches, one pint vinegar, three pounds sugar,
one teaspoonful cinnamon and one teaspoonful mace or cloves.
MRS. L. S. REYNOLDS.
Green Tomato Pickles.
Select firm, light green tomatoes, cut in slices without peel-
ing. Let them lie in weak salt water twenty-four hours, then
rinse in cold water. Put in a fruit kettle and cover with vine-
gar. One quart vinegar, two quarts sugar, one ounce whole
cloves, one ounce sliced ginger root, one ounce cassia buds, one
ounce cinnamon sticks, one ounce mace. Cook the ginger root
in the vinegar; add other spices just before removing from the
stove.
MRS. W. W. WILLIAMS.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
[corresponds to page 37 of Delaware Cook Book]
DELAWARE COOK BOOK. 37
PICKLES AND RELISHES.
"Peter Piper picked a peck of pickled peppers."
Spanish Pickles.
One peck green tomatoes, one dozen onions, one dozen
cucumbers, two heads cabbage, one head cauliflower, one pound
Coleman's mustard, one-half pound white mustard seed, two
pounds brown sugar, two ounces celery seed, five cents worth
turmeric. Cut cucumbers, tomatoes and onions and put each
separately in salt water over night. Put everything on to cook
except Coleman's mustard and turmeric. After stewing twenty
minutes, dissolve mustard and turmeric like making starch and
add to the mixture. Use vinegar sufficient to cover.
MRS. J. M. MOYER.
Spiced Peaches.
One peck peaches, one pint vinegar, three pounds sugar,
one teaspoonful cinnamon and one teaspoonful mace or cloves.
MRS. L. S. REYNOLDS.
Green Tomato Pickles.
Select firm, light green tomatoes, cut in slices without peel-
ing. Let them lie in weak salt water twenty-four hours, then
rinse in cold water. Put in a fruit kettle and cover with vine-
gar. One quart vinegar, two quarts sugar, one ounce whole
cloves, one ounce sliced ginger root, one ounce cassia buds, one
ounce cinnamon sticks, one ounce mace. Cook the ginger root
in the vinegar; add other spices just before removing from the
stove.
MRS. W. W. WILLIAMS.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
Title
Delaware Cook Book (p. 43)
Description
[page 43]
[corresponds to page 38 of Delaware Cook Book]
38 DELAWARE COOK BOOK.
Whole Tomatoes for Winter Use.
Fill a large stone jar with ripe and perfect whole tomatoes,
adding a few cloves and a sprinkling of sugar between the
layers. Cover well with vinegar and water mixed, half and
half. Place a piece of thick flannel over the jar, letting it fall
well down into the vinegar. Then tie down with cover of brown
paper. No harm is done if the flannel collects mould. They
will keep all winter.
MRS. BARBARA JOHNSON.
Cucumber Pickles.
To every one hundred pickles one cupful of salt.
Pour over them boiling water to cover. Let it stand for
stand three days, then pour off the brine. Boil and skim and
pour on again boiling hot, (the more you boil the brine the bet-
ter it is); let them stand two days. Then take them out of the
brine and boil in one quart rain water to one pint vinegar. Take
out, dry with a towel, and pack in jars. Now boil the spices,
whole cloves and stick cinnamon in bags, in one gallon vinegar;
two and one-half pounds brown sugar. Pour over the pickles
boiling hot. Skim off the cloves and cinnamon, and lay on top
of the pickles whole grains of white mustard seed, celery seed,
allspice, pieces of horse radish and one or two small red peppers
to each jar. Lay on top of each jar a green grape leaf. Cover
with white paper, and last tie over cotton batting.
MRS. M. E. CALHOUN.
Sweet Peppers.
Take large ripe peppers; cut the top partly off and remove
seeds; then lay in salt water over night. Cut cabbage fine, salt
it a little and let stand over night or a few hours; then squeeze
it dry as possible. Mix plenty of celery seed in it and stuff the
peppers, tying on the tops with a cord. Take good cider vine-
gar, make very sweet, and season to suit the taste with stick cin-
namon, cloves and allspice. Boil down pretty thick and pour
over them. Large peaches can be used in the same way.
MRS. M. J. MOYER.
[corresponds to page 38 of Delaware Cook Book]
38 DELAWARE COOK BOOK.
Whole Tomatoes for Winter Use.
Fill a large stone jar with ripe and perfect whole tomatoes,
adding a few cloves and a sprinkling of sugar between the
layers. Cover well with vinegar and water mixed, half and
half. Place a piece of thick flannel over the jar, letting it fall
well down into the vinegar. Then tie down with cover of brown
paper. No harm is done if the flannel collects mould. They
will keep all winter.
MRS. BARBARA JOHNSON.
Cucumber Pickles.
To every one hundred pickles one cupful of salt.
Pour over them boiling water to cover. Let it stand for
stand three days, then pour off the brine. Boil and skim and
pour on again boiling hot, (the more you boil the brine the bet-
ter it is); let them stand two days. Then take them out of the
brine and boil in one quart rain water to one pint vinegar. Take
out, dry with a towel, and pack in jars. Now boil the spices,
whole cloves and stick cinnamon in bags, in one gallon vinegar;
two and one-half pounds brown sugar. Pour over the pickles
boiling hot. Skim off the cloves and cinnamon, and lay on top
of the pickles whole grains of white mustard seed, celery seed,
allspice, pieces of horse radish and one or two small red peppers
to each jar. Lay on top of each jar a green grape leaf. Cover
with white paper, and last tie over cotton batting.
MRS. M. E. CALHOUN.
Sweet Peppers.
Take large ripe peppers; cut the top partly off and remove
seeds; then lay in salt water over night. Cut cabbage fine, salt
it a little and let stand over night or a few hours; then squeeze
it dry as possible. Mix plenty of celery seed in it and stuff the
peppers, tying on the tops with a cord. Take good cider vine-
gar, make very sweet, and season to suit the taste with stick cin-
namon, cloves and allspice. Boil down pretty thick and pour
over them. Large peaches can be used in the same way.
MRS. M. J. MOYER.
Title
Delaware Cook Book (p. 44)
Description
[page 44]
[corresponds to page 39 of Delaware Cook Book]
DELAWARE COOK BOOK. 39
Pear Pickles.
Prepare syrup made in the proportion of one quart vinegar,
three pints sugar. Boil and skim. Peel the fruit and cut in
halves, (or leave whole if small); cook in the vinegar till a sil-
ver fork will easily pierce them. Sprinkle over bits of cinna-
mon bark and a few cloves. If perfectly done will keep two
years.
MRS. S. B. LOADER.
Cucumber Catsup.
Pare and grate fresh green cucumbers, put in a cloth and
squeeze out the water. Put the pulp into a porcelain kettle,
and three-fourths as much good cider vinegar as water strained
off, but do not use the water. Season with salt, cayenne pepper,
sugar, and some like the flavor of onion. Let it come to a boil,
bottle and seal. This is excellent with raw oysters.
MISS ELLEN R. MARTIN.
Tomato Catsup.
Three quarts strained tomato sauce, one-and-a-half teacup-
fuls strong cider vinegar, one teacupful brown sugar, one table-
spoonful black pepper, one tablespoonful salt, two tablespoonfuls
ginger, two tablespoonfuls ground cloves, one tablespoonful cin-
namon. Peel and cook the tomatoes until soft, then rub through
a sieve to remove all seeds. Add the salt first, then boil and
skim well; next add the sugar and vinegar; when boiled as
thick as desired put in the spices and take off soon as scalded.
Bottle for use. This will keep for several years.
MISS MARY R. SMITH.
Chili Sauce.
Eighteen ripe tomatoes, one green pepper, one onion, one
cup sugar, one tablespoonful salt, two tablespoonfuls all kinds
ground spices, two cupfuls best vinegar. Chop fine tomatoes,
onion and pepper. Boil two hours and bottle for use.
MISS MARY BOWDLE.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
[corresponds to page 39 of Delaware Cook Book]
DELAWARE COOK BOOK. 39
Pear Pickles.
Prepare syrup made in the proportion of one quart vinegar,
three pints sugar. Boil and skim. Peel the fruit and cut in
halves, (or leave whole if small); cook in the vinegar till a sil-
ver fork will easily pierce them. Sprinkle over bits of cinna-
mon bark and a few cloves. If perfectly done will keep two
years.
MRS. S. B. LOADER.
Cucumber Catsup.
Pare and grate fresh green cucumbers, put in a cloth and
squeeze out the water. Put the pulp into a porcelain kettle,
and three-fourths as much good cider vinegar as water strained
off, but do not use the water. Season with salt, cayenne pepper,
sugar, and some like the flavor of onion. Let it come to a boil,
bottle and seal. This is excellent with raw oysters.
MISS ELLEN R. MARTIN.
Tomato Catsup.
Three quarts strained tomato sauce, one-and-a-half teacup-
fuls strong cider vinegar, one teacupful brown sugar, one table-
spoonful black pepper, one tablespoonful salt, two tablespoonfuls
ginger, two tablespoonfuls ground cloves, one tablespoonful cin-
namon. Peel and cook the tomatoes until soft, then rub through
a sieve to remove all seeds. Add the salt first, then boil and
skim well; next add the sugar and vinegar; when boiled as
thick as desired put in the spices and take off soon as scalded.
Bottle for use. This will keep for several years.
MISS MARY R. SMITH.
Chili Sauce.
Eighteen ripe tomatoes, one green pepper, one onion, one
cup sugar, one tablespoonful salt, two tablespoonfuls all kinds
ground spices, two cupfuls best vinegar. Chop fine tomatoes,
onion and pepper. Boil two hours and bottle for use.
MISS MARY BOWDLE.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
Title
Delaware Cook Book (p. 45)
Description
[page 45]
[corresponds to page 40 of Delaware Cook Book]
40 DELAWARE COOK BOOK.
Chili Sauce.
Four large onions, three tablespoonfuls salt, eight table-
spoonfuls sugar, eight cupfuls vinegar, four teaspoonfuls cinna-
mon, eight sweet red peppers, four teaspoonfuls ginger, three
teaspoonfuls cloves, three teaspoonfuls nutmeg, twenty-four
large ripe tomatoes. All chopped fine. Boil all together two
hours. Cucumbers may be added, about six large yellow ones
peeled, the seeds taken out and chopped fine and boiled with the
rest.
MRS. J. M. SYCKS.
Chili Sauce.
Fourteen ripe tomatoes, two good-sized onions, one coffee
cupful sugar, three red peppers, two and one-half cupfuls cider
vinegar, one teaspoonful salt. Spices to taste. It is better with-
out spices. Cut onion and tomatoes in large pieces. Boil all
together one and one-half hours. Stir occasionally to prevent
scorching.
MRS. RACHEL M. THOMAS.
Sweet Picklette.
Four large heads cabbage chopped fine, one-fourth peck
onions, two quarts cider vinegar, two tablespoonfuls black pep-
per, two tablespoonfuls turmeric, two pounds sugar, two table-
spoonfuls ground mustard, two tablespoonfuls celery seed,
three tablespoonfuls cinnamon. Mix cabbage and onion; salt
thoroughly, and let stand over night, then drain off the water.
Mix with the vinegar, sugar and spices. Heat slowly. Boil
for ten minutes. Seal.
MRS. ABBIE M. SEMANS.
"Where is the peck of pickled peppers that Peter Piper picked?"
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
[corresponds to page 40 of Delaware Cook Book]
40 DELAWARE COOK BOOK.
Chili Sauce.
Four large onions, three tablespoonfuls salt, eight table-
spoonfuls sugar, eight cupfuls vinegar, four teaspoonfuls cinna-
mon, eight sweet red peppers, four teaspoonfuls ginger, three
teaspoonfuls cloves, three teaspoonfuls nutmeg, twenty-four
large ripe tomatoes. All chopped fine. Boil all together two
hours. Cucumbers may be added, about six large yellow ones
peeled, the seeds taken out and chopped fine and boiled with the
rest.
MRS. J. M. SYCKS.
Chili Sauce.
Fourteen ripe tomatoes, two good-sized onions, one coffee
cupful sugar, three red peppers, two and one-half cupfuls cider
vinegar, one teaspoonful salt. Spices to taste. It is better with-
out spices. Cut onion and tomatoes in large pieces. Boil all
together one and one-half hours. Stir occasionally to prevent
scorching.
MRS. RACHEL M. THOMAS.
Sweet Picklette.
Four large heads cabbage chopped fine, one-fourth peck
onions, two quarts cider vinegar, two tablespoonfuls black pep-
per, two tablespoonfuls turmeric, two pounds sugar, two table-
spoonfuls ground mustard, two tablespoonfuls celery seed,
three tablespoonfuls cinnamon. Mix cabbage and onion; salt
thoroughly, and let stand over night, then drain off the water.
Mix with the vinegar, sugar and spices. Heat slowly. Boil
for ten minutes. Seal.
MRS. ABBIE M. SEMANS.
"Where is the peck of pickled peppers that Peter Piper picked?"
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
Title
Delaware Cook Book (p. 46)
Description
[page 46]
[corresponds to page 41 of Delaware Cook Book]
DELAWARE COOK BOOK. 41
PRESERVES AND JELLIES.
"Sweets to the sweet." --Shakespeare.
Quince Honey.
One quart water, three pounds white sugar, boil and skim.
To large quinces--grated. Put all together and boil until thick
as honey.
MRS. CARY.
Quince Honey.
Five pounds granulated sugar, one-half pint water. Cook
until sugar is thoroughly dissolved, then add six grated quinces
and cook twenty minutes, or until thick as honey.
MRS. GEORGIA A. GRIMES.
Pineapple Preserves.
Pare and core, and cut in small slices on a slaw cutter. To
one pound pineapple allow one pound sugar; let it boil twenty
minutes; put in jars and seal.
MRS. W. W. DAVIES.
Grape Preserves.
Press with the fingers the pulp from the fruit; boil the
pulp, then press through a colander or sieve to remove the
seeds; put juice, pulp and skins together, and to every pint add
one pound sugar, boil until thick.
MRS. W. W. DAVIES.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
[corresponds to page 41 of Delaware Cook Book]
DELAWARE COOK BOOK. 41
PRESERVES AND JELLIES.
"Sweets to the sweet." --Shakespeare.
Quince Honey.
One quart water, three pounds white sugar, boil and skim.
To large quinces--grated. Put all together and boil until thick
as honey.
MRS. CARY.
Quince Honey.
Five pounds granulated sugar, one-half pint water. Cook
until sugar is thoroughly dissolved, then add six grated quinces
and cook twenty minutes, or until thick as honey.
MRS. GEORGIA A. GRIMES.
Pineapple Preserves.
Pare and core, and cut in small slices on a slaw cutter. To
one pound pineapple allow one pound sugar; let it boil twenty
minutes; put in jars and seal.
MRS. W. W. DAVIES.
Grape Preserves.
Press with the fingers the pulp from the fruit; boil the
pulp, then press through a colander or sieve to remove the
seeds; put juice, pulp and skins together, and to every pint add
one pound sugar, boil until thick.
MRS. W. W. DAVIES.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
Title
Delaware Cook Book (p. 47)
Description
[page 47]
[corresponds to page 42 of Delaware Cook Book]
42 DELAWARE COOK BOOK.
Reduced R. R. Fares
AT
W. E. Wight's Ticket Office.
Decorations, Cut Roses and Carnations a Specialty.
We don't want the earth, but we do want you to know that the place to
Save Money is to buy your
Cut Flowers,
Floral Designs,
AND
Bedding Plants,
AT
JOS. H. CUNNINGHAM'S.
[image of greenhouse]
Greenhouse: 325 West William St. Telephone 143.
Orders Promptly Attended to. DELAWARE, OHIO.
SCHREYER BROS.,
THE ONLY EXCLUSIVE
FURNITURE DEALERS
in Delaware. We are thereby enabled to give customers better goods and
later styles at less money than any dealer in Delaware. Give us a call.
NO. 30 SOUTH MAIN STREET, DELAWARE, OHIO.
[corresponds to page 42 of Delaware Cook Book]
42 DELAWARE COOK BOOK.
Reduced R. R. Fares
AT
W. E. Wight's Ticket Office.
Decorations, Cut Roses and Carnations a Specialty.
We don't want the earth, but we do want you to know that the place to
Save Money is to buy your
Cut Flowers,
Floral Designs,
AND
Bedding Plants,
AT
JOS. H. CUNNINGHAM'S.
[image of greenhouse]
Greenhouse: 325 West William St. Telephone 143.
Orders Promptly Attended to. DELAWARE, OHIO.
SCHREYER BROS.,
THE ONLY EXCLUSIVE
FURNITURE DEALERS
in Delaware. We are thereby enabled to give customers better goods and
later styles at less money than any dealer in Delaware. Give us a call.
NO. 30 SOUTH MAIN STREET, DELAWARE, OHIO.
Title
Delaware Cook Book (p. 48)
Description
[page 48]
[corresponds to page 43 of Delaware Cook Book]
DELAWARE COOK BOOK. 43
Drop Jelly.
One quart fruit, one quart sugar. Put in porcelain kettle
on back of stove, until sugar is dissolved, then allow to boil rap-
idly twenty minutes. Pour into jelly glasses.
MRS. E. J. REED.
Dayton, Ohio.
Blackberry Jam.
To one quart berries, add one quart granulated sugar. Wash
berries, turn into a colander. When drained, put into a new tin
kettle one-half the berries, then one-half the sugar, then berries,
then sugar. Let heat slowly, until sugar is melted. Watch
closely; stir as little as possible. Cook until juice is jellied.
MRS. RACHEL THOMAS.
Orange Marmalade.
Slice twelve oranges and six lemons very thin on plates, so
as not to lose the juice, removing the seeds; pour into a basin
with six pints cold water, and let it stand twelve hours. Boil
for two and one-half hours, then add eight pounds white sugar,
then boil three-fourths of an hour, and you will have thirteen
glasses of good marmalade.
MRS. J. K. NEWCOMER.
BERVERLY W. BROWN. EDGAR C. ADAIR.
B. W. BROWN & CO.,
"SPOT CASH"
SHOE HOUSE.
DELAWARE - OHIO.
We Solicit Your Patronage and Guarantee Satisfaction.
[corresponds to page 43 of Delaware Cook Book]
DELAWARE COOK BOOK. 43
Drop Jelly.
One quart fruit, one quart sugar. Put in porcelain kettle
on back of stove, until sugar is dissolved, then allow to boil rap-
idly twenty minutes. Pour into jelly glasses.
MRS. E. J. REED.
Dayton, Ohio.
Blackberry Jam.
To one quart berries, add one quart granulated sugar. Wash
berries, turn into a colander. When drained, put into a new tin
kettle one-half the berries, then one-half the sugar, then berries,
then sugar. Let heat slowly, until sugar is melted. Watch
closely; stir as little as possible. Cook until juice is jellied.
MRS. RACHEL THOMAS.
Orange Marmalade.
Slice twelve oranges and six lemons very thin on plates, so
as not to lose the juice, removing the seeds; pour into a basin
with six pints cold water, and let it stand twelve hours. Boil
for two and one-half hours, then add eight pounds white sugar,
then boil three-fourths of an hour, and you will have thirteen
glasses of good marmalade.
MRS. J. K. NEWCOMER.
BERVERLY W. BROWN. EDGAR C. ADAIR.
B. W. BROWN & CO.,
"SPOT CASH"
SHOE HOUSE.
DELAWARE - OHIO.
We Solicit Your Patronage and Guarantee Satisfaction.
Title
Delaware Cook Book (p. 49)
Description
[page 49]
[corresponds to page 44 of Delaware Cook Book]
44 DELAWARE COOK BOOK.
DESSERTS.
"If all had their deserts, who'd 'scape a whipping."--Hamlet.
Strawberry Shortcake.
Make biscuit dough with Cleveland's baking powder; cut
into large biscuit; bake, split, butter, and cover with mashed
fruit; place on dish for the table, and over all pour a little sweet
cream.
MISS FIDELIA PERKINS.
Strawberry Cake.
One cup sugar, two eggs, one tablespoonful butter, one
cupful sweet milk, three teaspoonfuls Cleveland's baking powder,
three cupfuls of flour, or more, if not stiff enough; rub butter
and sugar together; beat in the yolks, then milk; mix baking
powder with flour; bake in jellycake pans. While hot, butter
and add strawberries, crushed and sweetened to taste, between
each layer of cake. Serve with rich cream or whipped cream.
MISS EVA THOMAS.
Apple Tapioca.
One-half teacupful tapioca, five small apples. Soak tapioca
three hours in one pint of water; pare and core the apples, fill
the holes with sugar and stick two cloves in each; pour the
tapioca over the apples in a pudding dish and bake till the ap-
ples are tender. Be careful not to have the tapioca too thick.
Eat with hard sauce or cream.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
[corresponds to page 44 of Delaware Cook Book]
44 DELAWARE COOK BOOK.
DESSERTS.
"If all had their deserts, who'd 'scape a whipping."--Hamlet.
Strawberry Shortcake.
Make biscuit dough with Cleveland's baking powder; cut
into large biscuit; bake, split, butter, and cover with mashed
fruit; place on dish for the table, and over all pour a little sweet
cream.
MISS FIDELIA PERKINS.
Strawberry Cake.
One cup sugar, two eggs, one tablespoonful butter, one
cupful sweet milk, three teaspoonfuls Cleveland's baking powder,
three cupfuls of flour, or more, if not stiff enough; rub butter
and sugar together; beat in the yolks, then milk; mix baking
powder with flour; bake in jellycake pans. While hot, butter
and add strawberries, crushed and sweetened to taste, between
each layer of cake. Serve with rich cream or whipped cream.
MISS EVA THOMAS.
Apple Tapioca.
One-half teacupful tapioca, five small apples. Soak tapioca
three hours in one pint of water; pare and core the apples, fill
the holes with sugar and stick two cloves in each; pour the
tapioca over the apples in a pudding dish and bake till the ap-
ples are tender. Be careful not to have the tapioca too thick.
Eat with hard sauce or cream.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
Title
Delaware Cook Book (p. 50)
Description
[page 50]
[corresponds to page 45 of Delaware Cook Book]
DELAWARE COOK BOOK. 45
Apple Dumplings.
For paste take one-half pint sour milk, one-third teaspoon-
ful soda, one-half cupful lard; rub in the flour; mix soft; roll
out and cut in squares; pare apples and cut in halves; put one-
half to each dumpling, and place them close together in a bread
pan. Take one-half pint granulated sugar and fill the cup with
boiling water; pour over and bake in a quick oven. Serve with
cream.
MRS. REV. NEIL.
Apple Jack.
Two eggs, one cup sugar, butter size of egg, two-thirds cup-
ful sweet milk, one tablespoonful Cleveland's baking powder.
Prepare apples as for pie and half fill a two-quart pan; pour the
batter over the apples and bake twenty minutes. When done
turn upside down on a plate, and stir into the apples butter and
sugar; then sprinkle over sugar and cinnamon.
MRS. J. L. KRAEMER.
Apple Snow.
One grated apple, sprinkled with sugar while grating, to
prevent turning dark; drop into the white of one egg; beat
thirty minutes.
MISS FIDELIA PERKINS.
Float.
Put in a double kettle one and one-half pints of milk, let
come to a boiling heat; then add the beaten yolk of one egg, two
tablespoonfuls sugar, pinch salt, one dessertspoonful Kingsford's
cornstarch, wet with a little milk. Mix all together; pour slowly
into the boiling milk; let boil until it thickens; remove from
stove; flavor with one teaspoonful vanilla; pour in dish; beat
the white of the egg to stiff froth, drop with teaspoon over
the top.
MRS. ORIE SHUR.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and 15 cent Vanilla Extracts, the best in the world for the money.
[corresponds to page 45 of Delaware Cook Book]
DELAWARE COOK BOOK. 45
Apple Dumplings.
For paste take one-half pint sour milk, one-third teaspoon-
ful soda, one-half cupful lard; rub in the flour; mix soft; roll
out and cut in squares; pare apples and cut in halves; put one-
half to each dumpling, and place them close together in a bread
pan. Take one-half pint granulated sugar and fill the cup with
boiling water; pour over and bake in a quick oven. Serve with
cream.
MRS. REV. NEIL.
Apple Jack.
Two eggs, one cup sugar, butter size of egg, two-thirds cup-
ful sweet milk, one tablespoonful Cleveland's baking powder.
Prepare apples as for pie and half fill a two-quart pan; pour the
batter over the apples and bake twenty minutes. When done
turn upside down on a plate, and stir into the apples butter and
sugar; then sprinkle over sugar and cinnamon.
MRS. J. L. KRAEMER.
Apple Snow.
One grated apple, sprinkled with sugar while grating, to
prevent turning dark; drop into the white of one egg; beat
thirty minutes.
MISS FIDELIA PERKINS.
Float.
Put in a double kettle one and one-half pints of milk, let
come to a boiling heat; then add the beaten yolk of one egg, two
tablespoonfuls sugar, pinch salt, one dessertspoonful Kingsford's
cornstarch, wet with a little milk. Mix all together; pour slowly
into the boiling milk; let boil until it thickens; remove from
stove; flavor with one teaspoonful vanilla; pour in dish; beat
the white of the egg to stiff froth, drop with teaspoon over
the top.
MRS. ORIE SHUR.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and 15 cent Vanilla Extracts, the best in the world for the money.
Title
Delaware Cook Book (p. 51)
Description
[page 51]
[corresponds to page 46 of Delaware Cook Book]
46 DELAWARE COOK BOOK.
Blanc Mange.
Soak over night one-half cupful tapioca; put in custard
kettle with eight tablespoonfuls sugar, little salt and one quart
milk. After boiling fifteen minutes add whites of three eggs
beaten very light; let boil three minutes, then add three table-
spoonfuls Kingsford's cornstarch and three tablespoonfuls
sugar dissolved with one-half pint milk and beaten yolks of
three eggs; let boil up. After taking from stove, flavor, and serve
cool, with jelly in center and whipped cream.
MRS. LENA BRITTIAN.
Strawberry or Orange Float.
Yolks of three eggs, one tablespoonful butter, two table-
spoonfuls Kingsford's cornstarch, a little sugar and salt. Mix
well and pour into one pint of boiling milk; flavor to taste,
placing the fruit in a dish covered well with sugar, and over this
pour the hot mixture. If a glass dish is used put it in a silver
spoon to prevent breaking.
MRS. JAMES A. BARNES.
Apple Dumplings.
Make dough as for baking powder biscuit, roll out and cut
in squares. Have ready apples cut in halves; roll each half in
one of the squares of dough, place in baking pan close together,
putting on top of each a little butter, sugar, cinnamon and flour,
then fill in to half depth of dumpling with boiling water. Bake
until a light brown.
MRS. M. E. CALHOUN.
Cherry Russe.
Take the juice from one can black cherries, and with it
make about a pint of jelly with gelatine; put it in the middle of
a glass dish and around it arrange whipped cream with the cher-
ries scattered over it. The gelatine should be clear and will
look like opal. A very pretty and palatable dish.
MRS. CORA CALHOUN LOWRY.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
[corresponds to page 46 of Delaware Cook Book]
46 DELAWARE COOK BOOK.
Blanc Mange.
Soak over night one-half cupful tapioca; put in custard
kettle with eight tablespoonfuls sugar, little salt and one quart
milk. After boiling fifteen minutes add whites of three eggs
beaten very light; let boil three minutes, then add three table-
spoonfuls Kingsford's cornstarch and three tablespoonfuls
sugar dissolved with one-half pint milk and beaten yolks of
three eggs; let boil up. After taking from stove, flavor, and serve
cool, with jelly in center and whipped cream.
MRS. LENA BRITTIAN.
Strawberry or Orange Float.
Yolks of three eggs, one tablespoonful butter, two table-
spoonfuls Kingsford's cornstarch, a little sugar and salt. Mix
well and pour into one pint of boiling milk; flavor to taste,
placing the fruit in a dish covered well with sugar, and over this
pour the hot mixture. If a glass dish is used put it in a silver
spoon to prevent breaking.
MRS. JAMES A. BARNES.
Apple Dumplings.
Make dough as for baking powder biscuit, roll out and cut
in squares. Have ready apples cut in halves; roll each half in
one of the squares of dough, place in baking pan close together,
putting on top of each a little butter, sugar, cinnamon and flour,
then fill in to half depth of dumpling with boiling water. Bake
until a light brown.
MRS. M. E. CALHOUN.
Cherry Russe.
Take the juice from one can black cherries, and with it
make about a pint of jelly with gelatine; put it in the middle of
a glass dish and around it arrange whipped cream with the cher-
ries scattered over it. The gelatine should be clear and will
look like opal. A very pretty and palatable dish.
MRS. CORA CALHOUN LOWRY.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
Title
Delaware Cook Book (p. 52)
Description
[page 52]
[corresponds to page 47 of Delaware Cook Book]
DELAWARE COOK BOOK. 47
Charlotte Russe.
One quart whipped cream, whites of five eggs, six table-
spoonfuls white sugar whipped with eggs; flavor to taste with
lemon or vanilla. Line a dish with lady fingers, or sponge cake,
and pour the russe in the center. To be served very cold.
MRS. J. M. ARMSTRONG.
Spanish Cream.
One quart milk, one-half box Cox's gelatine, or eight sheets,
four eggs, beaten separately, two tablespoonfuls granulated
sugar, pinch salt, vanilla. Put gelatine in the milk and heat
until gelatine is dissolved; then stir in the yolks and sugar
beaten together; cook until a little thicker than float; stir in the
whites well beaten; serve cold with cream.
MRS. HATTIE FORGY.
Spanish Charlotte.
Place crumbs of stale cake or rolled crackers on the bottom
of a pudding dish, and put a layer of any kind of jelly or fruit
over them. Continue alternately until the dish is nearly full,
making the crumbs form the top; pour a custard over it and
bake. Serve with sauce or whipped cream.
MRS. W. W. DAVIES.
Spanish Cream.
One-and-a-half quarts new milk, one-half box Cox's gelatine,
one-half pound granulated sugar, six eggs. Flavor with
vanilla; put the gelatine in the milk and set on stove until the
gelatine is dissolved; do not let it boil. Beat the sugar and
yolks very light, pour the milk on the beaten yolks; set it on
the stove until it is as thick as cream, stirring it all the time.
When thick, let it cool, then add the vanilla and whites of the
eggs, beaten to a stiff froth, pour in cups and use next day.
Can be served with lemon jelly.
LEMON JELLY.--One-half box Cox's gelatine dissolved in
one-half pint cold water, add one-and-a-half pints boiling water;
one pound granulated sugar, rinds and juice of two lemons, one
orange; strain through fine cloth; let stand until next day.
MISS EVA WOTTRING.
[corresponds to page 47 of Delaware Cook Book]
DELAWARE COOK BOOK. 47
Charlotte Russe.
One quart whipped cream, whites of five eggs, six table-
spoonfuls white sugar whipped with eggs; flavor to taste with
lemon or vanilla. Line a dish with lady fingers, or sponge cake,
and pour the russe in the center. To be served very cold.
MRS. J. M. ARMSTRONG.
Spanish Cream.
One quart milk, one-half box Cox's gelatine, or eight sheets,
four eggs, beaten separately, two tablespoonfuls granulated
sugar, pinch salt, vanilla. Put gelatine in the milk and heat
until gelatine is dissolved; then stir in the yolks and sugar
beaten together; cook until a little thicker than float; stir in the
whites well beaten; serve cold with cream.
MRS. HATTIE FORGY.
Spanish Charlotte.
Place crumbs of stale cake or rolled crackers on the bottom
of a pudding dish, and put a layer of any kind of jelly or fruit
over them. Continue alternately until the dish is nearly full,
making the crumbs form the top; pour a custard over it and
bake. Serve with sauce or whipped cream.
MRS. W. W. DAVIES.
Spanish Cream.
One-and-a-half quarts new milk, one-half box Cox's gelatine,
one-half pound granulated sugar, six eggs. Flavor with
vanilla; put the gelatine in the milk and set on stove until the
gelatine is dissolved; do not let it boil. Beat the sugar and
yolks very light, pour the milk on the beaten yolks; set it on
the stove until it is as thick as cream, stirring it all the time.
When thick, let it cool, then add the vanilla and whites of the
eggs, beaten to a stiff froth, pour in cups and use next day.
Can be served with lemon jelly.
LEMON JELLY.--One-half box Cox's gelatine dissolved in
one-half pint cold water, add one-and-a-half pints boiling water;
one pound granulated sugar, rinds and juice of two lemons, one
orange; strain through fine cloth; let stand until next day.
MISS EVA WOTTRING.
Title
Delaware Cook Book (p. 53)
Description
[page 53]
[corresponds to page 48 of Delaware Cook Book]
48 DELAWARE COOK BOOK.
KINGSFORD'S
OSWEGO
CORN STARCH
THE "ORIGINAL."
Indispensable in Good Cooking.
For the Laundry
SILVER GLOSS
Strongest and Best.
Kingsford's "Pure" Starch
Economical but Perfectly Pure.
Laundro THE PERFECT COLDWATER STARCH
T. KINGSFORD & SON, Manufacturers, OSWEGO, N.Y.
[corresponds to page 48 of Delaware Cook Book]
48 DELAWARE COOK BOOK.
KINGSFORD'S
OSWEGO
CORN STARCH
THE "ORIGINAL."
Indispensable in Good Cooking.
For the Laundry
SILVER GLOSS
Strongest and Best.
Kingsford's "Pure" Starch
Economical but Perfectly Pure.
Laundro THE PERFECT COLDWATER STARCH
T. KINGSFORD & SON, Manufacturers, OSWEGO, N.Y.
Title
Delaware Cook Book (p. 54)
Description
[page 54]
[corresponds to page 49 of Delaware Cook Book]
DELAWARE COOK BOOK. 49
PUDDINGS AND SAUCES.
Suet Pudding. No. 1.
One cup Orleans molasses, one cup chopped suet, one cup
sweet milk, one teaspoonful soda. Dissolve soda in milk, a
pinch of salt, one cup currants; any fruit can be added; raisins
and citron, in any quantity desired. Boil in a bag, or steam in
a dish two-and-a-half hours.
MRS. M. A. MITCHELL.
Suet Pudding. No. 2.
One teacupful raisins, one cupful chopped suet, one cupful
molasses, one cupful sweet milk, one teaspoonful soda, three
cupfulls flour; flavor with cinnamon; steam three hours, and eat
with hot sauce.
MRS. J. F. LLOYD.
Suet Pudding. No. 3.
One cupful brown sugar, one cupful chopped suet, one cup-
ful raisins, three cupfuls bread crumbs, one cupful flour, one
cupful sour milk, with one teaspoonful soda, or one cupful
sweet milk and three teaspoonfuls Cleveland's baking powder.
Boil three hours, and make sauce to suit taste.
MRS. LOUISE REYNOLDS.
Suet Pudding, No. 4.
One pint flour, one heaping teaspoonful baking powder, one
teaspoonful salt, two teaspoonfuls cinnamon. Sift all in the
flour; one-half pint chopped suet; mix well, then add one-half
pint (full) each chopped raisins and dates, and one dozen English
walnuts, chopped. Use milk or cold coffee to make a soft dough.
SAUCE.--Two tablespoonfuls flour, one pint sugar; mix
well into one cupful butter; pour over these one quart boiling
water, and cook till it is full of bubbles. Flavor with one tea-
spoonful each of vanilla and lemon extract.
MRS. ANNA SEMANS NAVE.
[corresponds to page 49 of Delaware Cook Book]
DELAWARE COOK BOOK. 49
PUDDINGS AND SAUCES.
Suet Pudding. No. 1.
One cup Orleans molasses, one cup chopped suet, one cup
sweet milk, one teaspoonful soda. Dissolve soda in milk, a
pinch of salt, one cup currants; any fruit can be added; raisins
and citron, in any quantity desired. Boil in a bag, or steam in
a dish two-and-a-half hours.
MRS. M. A. MITCHELL.
Suet Pudding. No. 2.
One teacupful raisins, one cupful chopped suet, one cupful
molasses, one cupful sweet milk, one teaspoonful soda, three
cupfulls flour; flavor with cinnamon; steam three hours, and eat
with hot sauce.
MRS. J. F. LLOYD.
Suet Pudding. No. 3.
One cupful brown sugar, one cupful chopped suet, one cup-
ful raisins, three cupfuls bread crumbs, one cupful flour, one
cupful sour milk, with one teaspoonful soda, or one cupful
sweet milk and three teaspoonfuls Cleveland's baking powder.
Boil three hours, and make sauce to suit taste.
MRS. LOUISE REYNOLDS.
Suet Pudding, No. 4.
One pint flour, one heaping teaspoonful baking powder, one
teaspoonful salt, two teaspoonfuls cinnamon. Sift all in the
flour; one-half pint chopped suet; mix well, then add one-half
pint (full) each chopped raisins and dates, and one dozen English
walnuts, chopped. Use milk or cold coffee to make a soft dough.
SAUCE.--Two tablespoonfuls flour, one pint sugar; mix
well into one cupful butter; pour over these one quart boiling
water, and cook till it is full of bubbles. Flavor with one tea-
spoonful each of vanilla and lemon extract.
MRS. ANNA SEMANS NAVE.
Title
Delaware Cook Book (p. 55)
Description
[page 55]
[corresponds to page 50 of Delaware Cook Book]
50 DELAWARE COOK BOOK.
Baroness Pudding.
Three-fourths pound suet, three-fourths pound seeded
raisins, three-fourths pound flour, one-fourth saltspoonful salt.
Chop suet fine, and mix with raisins, salt and flour; moisten
with the milk; stir well, and tie in a floured cloth wet pre-
viously in warm water. Put pudding in boiling water, and let
boil without ceasing for four-and-a-half hours. Serve with sifted
sugar.
MISS FLORETTE MCKENZIE.
Orange Float.
One quart water, juice and pulp of two lemons, one cupful
sugar. After boiling fifteen minutes, add four tablespoonfuls
Kingsford's corn starch, stirring all the time. When cold, pour
over four or five pealed and sliced oranges. Over the top spread
whites of three eggs, sweetened.
LILLIAN M. ARMSTRONG.
Apfel Charlotte.
Line a granite pudding dish with a rich, puff paste, greas-
ing it well before you do so. Chop up some apples quite fine,
put on the crust, also some raisins (seeded), sugar and cinna-
mon, then put another layer of paste and another layer of chopped
apples, and so on until filled, making about three layers, the last
being crust. Bake slowly and long to a nice dark brown. When
baked turn the dish over on your plate and pudding will come
out whole.
MRS. J. G. ROSENTHAL.
Baked Apples.
Take one dozen medium-sized apples. Pare and core, leav-
ing whole. About two hours before baking put a small table-
spoonful of tapioca to soak in just enough water to cover.
Place apples in a pan, which has first been buttered to prevent
sticking, then fill inside of apples with a little sugar and flour
mixed, sprinkling the tops with flour first, then sugar. Now
add water enough to tapioca to make nearly a cupful, and spread
evenly over all; cinnamon can be used if desired. Bake in hot
oven, covering until apples are tender, then remove cover and
let bake until a light brown, a dry apple would require a little
water to be added while baking.
MRS. S. E. ARMSTRONG.
[corresponds to page 50 of Delaware Cook Book]
50 DELAWARE COOK BOOK.
Baroness Pudding.
Three-fourths pound suet, three-fourths pound seeded
raisins, three-fourths pound flour, one-fourth saltspoonful salt.
Chop suet fine, and mix with raisins, salt and flour; moisten
with the milk; stir well, and tie in a floured cloth wet pre-
viously in warm water. Put pudding in boiling water, and let
boil without ceasing for four-and-a-half hours. Serve with sifted
sugar.
MISS FLORETTE MCKENZIE.
Orange Float.
One quart water, juice and pulp of two lemons, one cupful
sugar. After boiling fifteen minutes, add four tablespoonfuls
Kingsford's corn starch, stirring all the time. When cold, pour
over four or five pealed and sliced oranges. Over the top spread
whites of three eggs, sweetened.
LILLIAN M. ARMSTRONG.
Apfel Charlotte.
Line a granite pudding dish with a rich, puff paste, greas-
ing it well before you do so. Chop up some apples quite fine,
put on the crust, also some raisins (seeded), sugar and cinna-
mon, then put another layer of paste and another layer of chopped
apples, and so on until filled, making about three layers, the last
being crust. Bake slowly and long to a nice dark brown. When
baked turn the dish over on your plate and pudding will come
out whole.
MRS. J. G. ROSENTHAL.
Baked Apples.
Take one dozen medium-sized apples. Pare and core, leav-
ing whole. About two hours before baking put a small table-
spoonful of tapioca to soak in just enough water to cover.
Place apples in a pan, which has first been buttered to prevent
sticking, then fill inside of apples with a little sugar and flour
mixed, sprinkling the tops with flour first, then sugar. Now
add water enough to tapioca to make nearly a cupful, and spread
evenly over all; cinnamon can be used if desired. Bake in hot
oven, covering until apples are tender, then remove cover and
let bake until a light brown, a dry apple would require a little
water to be added while baking.
MRS. S. E. ARMSTRONG.
Title
Delaware Cook Book (p. 56)
Description
[page 56]
[corresponds to page 51 of Delaware Cook Book]
DELAWARE COOK BOOK. 51
Steam Pudding.
3 well-beaten eggs,
2/3 cupful sweet milk,
2 tablespoonfuls sugar,
1 tablespoonful butter,
1 tablespoonful Cleveland's baking powder.,
Raisins chopped fine; flour to make consistency of cake;
fresh fruit or canned fruit of any kind may be used; the liquid
poured off, as it would thin the batter; raspberries preferred;
steam fifty minutes.
SAUCE.--Butter, sugar, and one teaspoonful flour stirred to
a cream, pour over it boiling water and cook a little while.
MAUD KRAEMER.
Rice Pudding Without Eggs.
One-half cupful rice in two quarts of milk; sugar and nut-
meg to taste. Bake slowly two hours.
Steamed Pudding.
2 cupfuls whole wheat flour, or brown
1 cupful stoned raisins,
1/2 teaspoonful soda,
6 cupfuls sweet milk,
1/2 cupful molasses,
1/2 teaspoonful salt,
Steam two-and-a-half hours and serve with cream sauce.
PUDDING SAUCE.--One cupful sugar, two teaspoonfuls
Kingsford's cornstarch mixed dry with the sugar, add a little
salt and pour over one pint boiling water. Slice in half a lemon,
or add other flavoring to suit taste.
MISS FLORENCE DEAVER.
Cottage Pudding.
1 cupful sugar,
1 cupful sweet milk,
3 cupfuls flour,
2 heaping teaspoonfuls Cleveland's baking powder,
2 eggs,
1/2 cupful butter,
1/2 cupful raisins.
SAUCE.
1 cupful sugar,
1 teaspoonful vanilla or lemon,
3 tablespoonfuls butter,
1 pint boiling water,
3 heaping teaspoonfuls Kingford's cornstarch.
Stir ingredients well and cook till clear.
MRS. H. T. MAIN.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
[corresponds to page 51 of Delaware Cook Book]
DELAWARE COOK BOOK. 51
Steam Pudding.
3 well-beaten eggs,
2/3 cupful sweet milk,
2 tablespoonfuls sugar,
1 tablespoonful butter,
1 tablespoonful Cleveland's baking powder.,
Raisins chopped fine; flour to make consistency of cake;
fresh fruit or canned fruit of any kind may be used; the liquid
poured off, as it would thin the batter; raspberries preferred;
steam fifty minutes.
SAUCE.--Butter, sugar, and one teaspoonful flour stirred to
a cream, pour over it boiling water and cook a little while.
MAUD KRAEMER.
Rice Pudding Without Eggs.
One-half cupful rice in two quarts of milk; sugar and nut-
meg to taste. Bake slowly two hours.
Steamed Pudding.
2 cupfuls whole wheat flour, or brown
1 cupful stoned raisins,
1/2 teaspoonful soda,
6 cupfuls sweet milk,
1/2 cupful molasses,
1/2 teaspoonful salt,
Steam two-and-a-half hours and serve with cream sauce.
PUDDING SAUCE.--One cupful sugar, two teaspoonfuls
Kingsford's cornstarch mixed dry with the sugar, add a little
salt and pour over one pint boiling water. Slice in half a lemon,
or add other flavoring to suit taste.
MISS FLORENCE DEAVER.
Cottage Pudding.
1 cupful sugar,
1 cupful sweet milk,
3 cupfuls flour,
2 heaping teaspoonfuls Cleveland's baking powder,
2 eggs,
1/2 cupful butter,
1/2 cupful raisins.
SAUCE.
1 cupful sugar,
1 teaspoonful vanilla or lemon,
3 tablespoonfuls butter,
1 pint boiling water,
3 heaping teaspoonfuls Kingford's cornstarch.
Stir ingredients well and cook till clear.
MRS. H. T. MAIN.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
Title
Delaware Cook Book (p. 57)
Description
[page 57]
[corresponds to page 52 of Delaware Cook Book]
52 DELAWARE COOK BOOK.
Cottage Pudding.
1 egg, salt,
1 1/2 cupfuls flour,
1 cupful sweet milk,
1 heaped teaspoonful butter,
2 small teaspoonfuls Cleveland's baking powder.
Steam three-fourths hour.
SAUCE FOR COTTAGE PUDDING.
1 cup sugar,
1 tablespoonful water,
1/4 cupful soft butter,
1 cupful fresh strawberries.
Mix to a cream, butter, sugar and water, then stir in the
fruit thoroughly. In winter plum, or other jams may be used.
Cornmeal Pudding.
3 tablespoonfuls rounded, Akron meal
1 pint milk,
1 heaping teaspoonful butter,
1 egg,
Wet meal with four tablespoonfuls cold water, and add to it
one pint boiling water; cook two minutes briskly; add butter
and a little salt. Pour into a pudding dish with the cold milk;
sweeten to taste. When cool add egg well beaten. Bake
slowly one-and-a-half hours.
MRS. FRANCIS P. JUDD.
Cornmeal Pudding.
Bring one pint sweet milk to a boil, and slowly stir in a cup-
ful of cornmeal. Remove from fire, and add a cupful of sugar,
a little salt. Cool this with one pint cold milk, and add two or
three eggs beaten up, then add one quart more milk. Bake
from two to three hours.
MISS CARRIE ROBERTS.
Delicious Chocolate Pudding.
Put two cupfuls stale bread crumbs, finely crumbed, into a
well greased mould. Put one pint milk over the fire in double
kettle. Beat three eggs with one cupful sugar, till light, add
this to the hot milk; stir over the fire till it thickens, then re-
move, add two ounces grated chocolate. Pour this while hot
over the bread crumbs, and when cool stir in a cup of cream,
whipped perfectly stiff and flavor with one teaspoonfulful
vanilla. Serve very cold.
MRS. NANCY R. WATSON.
[corresponds to page 52 of Delaware Cook Book]
52 DELAWARE COOK BOOK.
Cottage Pudding.
1 egg, salt,
1 1/2 cupfuls flour,
1 cupful sweet milk,
1 heaped teaspoonful butter,
2 small teaspoonfuls Cleveland's baking powder.
Steam three-fourths hour.
SAUCE FOR COTTAGE PUDDING.
1 cup sugar,
1 tablespoonful water,
1/4 cupful soft butter,
1 cupful fresh strawberries.
Mix to a cream, butter, sugar and water, then stir in the
fruit thoroughly. In winter plum, or other jams may be used.
Cornmeal Pudding.
3 tablespoonfuls rounded, Akron meal
1 pint milk,
1 heaping teaspoonful butter,
1 egg,
Wet meal with four tablespoonfuls cold water, and add to it
one pint boiling water; cook two minutes briskly; add butter
and a little salt. Pour into a pudding dish with the cold milk;
sweeten to taste. When cool add egg well beaten. Bake
slowly one-and-a-half hours.
MRS. FRANCIS P. JUDD.
Cornmeal Pudding.
Bring one pint sweet milk to a boil, and slowly stir in a cup-
ful of cornmeal. Remove from fire, and add a cupful of sugar,
a little salt. Cool this with one pint cold milk, and add two or
three eggs beaten up, then add one quart more milk. Bake
from two to three hours.
MISS CARRIE ROBERTS.
Delicious Chocolate Pudding.
Put two cupfuls stale bread crumbs, finely crumbed, into a
well greased mould. Put one pint milk over the fire in double
kettle. Beat three eggs with one cupful sugar, till light, add
this to the hot milk; stir over the fire till it thickens, then re-
move, add two ounces grated chocolate. Pour this while hot
over the bread crumbs, and when cool stir in a cup of cream,
whipped perfectly stiff and flavor with one teaspoonfulful
vanilla. Serve very cold.
MRS. NANCY R. WATSON.
Title
Delaware Cook Book (p. 58)
Description
[page 58]
[corresponds to page 53 of Delaware Cook Book]
DELAWARE COOK BOOK. 53
Pudding.
Beat two eggs, one cup sugar, one tablespoonful butter to a
froth, add one cupful milk, then gradually two cupfuls flour in
which has been sifted on teaspoonful soda, two teaspoonfuls
cream tartar. Bake. Serve with sour or whipped cream.
MRS. W. H. DUCKWORTH.
Orange Pudding.
Two large oranges sliced and covered with one teacupful
sugar; heat one pint milk; stir into the boiling milk, one egg,
one tablespoonful Kingsford's corn starch, one tablespoonful
sugar beaten together. When cooked pour over the oranges.
Let it stand till next day before eating.
MISS FIDELIA PERKINS.
A Rich Prune Pudding.
1 cup cooked prunes,
1/2 cup pulverized sugar,
Whites of four eggs, beaten,
1/2 teaspoonful cream tartar.
Flavor with vanilla; bake fifteen minutes. Eat with whip-
ped cream.
MRS. ED GREINER.
Orange Pudding.
Cut up oranges in small pieces to make a thick layer on the
bottom of a pudding dish. Make a thick boiled custard, and
when cool pour over the oranges. Make a meringue of the
whites of the eggs, spread over the top and slightly brown in
the oven.
MRS. W. W. DAVIES.
Date Pudding.
1 cupful sour milk,
1 spoonful butter,
Spices to suit,
1 cupful sugar,
1 teaspoonful soda.
1 pound dates with stones removed.
Stir quite stiff with Graham flour, and steam two hours.
Serve with cream and sugar, or sauce.
MRS. M. B. SHUR,
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
[corresponds to page 53 of Delaware Cook Book]
DELAWARE COOK BOOK. 53
Pudding.
Beat two eggs, one cup sugar, one tablespoonful butter to a
froth, add one cupful milk, then gradually two cupfuls flour in
which has been sifted on teaspoonful soda, two teaspoonfuls
cream tartar. Bake. Serve with sour or whipped cream.
MRS. W. H. DUCKWORTH.
Orange Pudding.
Two large oranges sliced and covered with one teacupful
sugar; heat one pint milk; stir into the boiling milk, one egg,
one tablespoonful Kingsford's corn starch, one tablespoonful
sugar beaten together. When cooked pour over the oranges.
Let it stand till next day before eating.
MISS FIDELIA PERKINS.
A Rich Prune Pudding.
1 cup cooked prunes,
1/2 cup pulverized sugar,
Whites of four eggs, beaten,
1/2 teaspoonful cream tartar.
Flavor with vanilla; bake fifteen minutes. Eat with whip-
ped cream.
MRS. ED GREINER.
Orange Pudding.
Cut up oranges in small pieces to make a thick layer on the
bottom of a pudding dish. Make a thick boiled custard, and
when cool pour over the oranges. Make a meringue of the
whites of the eggs, spread over the top and slightly brown in
the oven.
MRS. W. W. DAVIES.
Date Pudding.
1 cupful sour milk,
1 spoonful butter,
Spices to suit,
1 cupful sugar,
1 teaspoonful soda.
1 pound dates with stones removed.
Stir quite stiff with Graham flour, and steam two hours.
Serve with cream and sugar, or sauce.
MRS. M. B. SHUR,
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
Title
Delaware Cook Book (p. 59)
Description
[page 59]
[corresponds to page 54 of Delaware Cook Book]
54 DELAWARE COOK BOOK.
Fig Pudding.
1/2 pound figs,
5 tablespoonsful powdered sugar,
2 eggs,
1/2 pint dry bread crumbs,
3 tablespoonfuls butter,
1 cupful milk.
Chop figs fine and mix with butter, and by degrees add
other ingredients; butter and sprinkle; mould with bread
crumbs, pour in pudding, cover closely, and boil three hours.
Serve with lemon sauce.
MRS. GEO. CLARK.
Make a date pudding in the same way, using chopped dates in-
stead of figs.
MRS. LENA BRITTAIN.
Banana Pudding.
1 quart milk,
1/2 cupful sugar,
3 eggs,
2 tablespoonfuls Kingsford's corn-
starch, dissolved in milk.
Boil milk with pinch of salt, and lump butter, then add
eggs and sugar well beaten, and lastly cornstarch. Pour this
over four sliced bananas.
MRS. E. E. HYATT.
Peach Pudding.
1 cupful sweet milk,
2 tablespoonfuls butter,
1 cupful sugar,
1 egg.
One and one-half tablespoonfuls Cleveland's baking powder
sifted in enough flour to make a thick batter. Pour this into a
baking dish, and cover it over thickly with halves of peaches,
either fresh or canned. Bake the pudding in a quick oven, and
eat while hot with following sauce:
1 heaping tablespoonful butter,
1 cupful hot water,
1/2 teaspoonful vanilla,
1 heaping tablespoonful sugar,
1 tablespoonful flour.
Melt the sugar and butter, then add the flour, water and
vanilla; stir it continually until it becomes thick.
MRS. A. KIRK.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and 15 cent Vanilla Extracts, the best in the world for the money.
[corresponds to page 54 of Delaware Cook Book]
54 DELAWARE COOK BOOK.
Fig Pudding.
1/2 pound figs,
5 tablespoonsful powdered sugar,
2 eggs,
1/2 pint dry bread crumbs,
3 tablespoonfuls butter,
1 cupful milk.
Chop figs fine and mix with butter, and by degrees add
other ingredients; butter and sprinkle; mould with bread
crumbs, pour in pudding, cover closely, and boil three hours.
Serve with lemon sauce.
MRS. GEO. CLARK.
Make a date pudding in the same way, using chopped dates in-
stead of figs.
MRS. LENA BRITTAIN.
Banana Pudding.
1 quart milk,
1/2 cupful sugar,
3 eggs,
2 tablespoonfuls Kingsford's corn-
starch, dissolved in milk.
Boil milk with pinch of salt, and lump butter, then add
eggs and sugar well beaten, and lastly cornstarch. Pour this
over four sliced bananas.
MRS. E. E. HYATT.
Peach Pudding.
1 cupful sweet milk,
2 tablespoonfuls butter,
1 cupful sugar,
1 egg.
One and one-half tablespoonfuls Cleveland's baking powder
sifted in enough flour to make a thick batter. Pour this into a
baking dish, and cover it over thickly with halves of peaches,
either fresh or canned. Bake the pudding in a quick oven, and
eat while hot with following sauce:
1 heaping tablespoonful butter,
1 cupful hot water,
1/2 teaspoonful vanilla,
1 heaping tablespoonful sugar,
1 tablespoonful flour.
Melt the sugar and butter, then add the flour, water and
vanilla; stir it continually until it becomes thick.
MRS. A. KIRK.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and 15 cent Vanilla Extracts, the best in the world for the money.
Title
Delaware Cook Book (p. 60)
Description
[page 60]
[corresponds to page 55 of Delaware Cook Book]
DELAWARE COOK BOOK. 55
Hard Sauce.
Have in readiness a warm but not hot bowl, and in it place
one cupful powdered sugar, one-fourth cupful butter, one tea-
spoonful vanilla, and beat until well creamed. Arrange the
sauce upon a pretty dish and set in a cool place until required.
This sauce may be used with hot pudding of any kind.
MRS. DR. NEIL.
Fresh Peach Meringue Pudding.
Little more than one pint milk, yolks of two eggs, two
scant dessert spoonfuls Kingsford's cornstarch, small lump but-
ter, not quite one-half cupful granulated sugar. Cut ripe peaches,
put two layers in pudding dish. Sprinkle each layer with sugar.
Make a custard of the milk, cornstarch, butter, yolks and sugar,
and one teaspoonful vanilla. Boil until it thickens. Pour care-
fully over the peaches. Bake twenty minutes in a quick oven.
When done spread the whites of the eggs beaten to a stiff froth
with two tablespoonfuls sugar on top and brown. Serve with
cream.
MRS. ORIE SHUR.
Apple Pudding.
Fill a baking dish with apples or any fruit. Into a pint of
milk, sour or sweet, stir a little salt, and flour enough to make a
stiff batter. Pour it over fruit. Bake. Serve with cream or
sauce.
MRS. M. A. MITCHELL.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
[corresponds to page 55 of Delaware Cook Book]
DELAWARE COOK BOOK. 55
Hard Sauce.
Have in readiness a warm but not hot bowl, and in it place
one cupful powdered sugar, one-fourth cupful butter, one tea-
spoonful vanilla, and beat until well creamed. Arrange the
sauce upon a pretty dish and set in a cool place until required.
This sauce may be used with hot pudding of any kind.
MRS. DR. NEIL.
Fresh Peach Meringue Pudding.
Little more than one pint milk, yolks of two eggs, two
scant dessert spoonfuls Kingsford's cornstarch, small lump but-
ter, not quite one-half cupful granulated sugar. Cut ripe peaches,
put two layers in pudding dish. Sprinkle each layer with sugar.
Make a custard of the milk, cornstarch, butter, yolks and sugar,
and one teaspoonful vanilla. Boil until it thickens. Pour care-
fully over the peaches. Bake twenty minutes in a quick oven.
When done spread the whites of the eggs beaten to a stiff froth
with two tablespoonfuls sugar on top and brown. Serve with
cream.
MRS. ORIE SHUR.
Apple Pudding.
Fill a baking dish with apples or any fruit. Into a pint of
milk, sour or sweet, stir a little salt, and flour enough to make a
stiff batter. Pour it over fruit. Bake. Serve with cream or
sauce.
MRS. M. A. MITCHELL.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
Title
Delaware Cook Book (p. 61)
Description
[page 61]
[corresponds to page 56 of Delaware Cook Book]
56 DELAWARE COOK BOOK.
PIES.
Plain Pie Crust.
Three cupfuls flour, one cupful shortening rubbed well
through the flour; wet with cold water. Mould it as little as
possible. This makes crust for two pies.
MRS. BARBARA JOHNSON.
Mince Meat.
5 lbs. meat,
1 lb. suet,
1 gal. fine chopped apples,
1 qt. boiled cider,
1 qt. granulated sugar,
1 lb. dried currants,
1 lb. seedless raisins,
1 oz. oil of cinnamon,
1 preserved lemon,
1 preserved orange,
Citron, the same amount,
Slice the lemon, orange and citron into thin slices. Over
this pour hot water and let stand till tender. Then mix with
the other ingredients. Mix thoroughly. Seal and let stand two
weeks.
MRS. R. M. THOMAS.
Mince Meat.
Two quarts apples, one quart beef, two ounces suet or but-
ter, all chopped fine.
1 teaspoonful salt,
2 teaspoonfuls cinnamon,
1 teaspoonful nutmeg,
1 " cloves,
1 cupful boiled cider,
1 cupful stock in which beef was
boiled,
1 pint raisins seeded and cut in
halves,
3 cupfuls sugar,
MRS. BARBARA JOHNSON.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
[corresponds to page 56 of Delaware Cook Book]
56 DELAWARE COOK BOOK.
PIES.
Plain Pie Crust.
Three cupfuls flour, one cupful shortening rubbed well
through the flour; wet with cold water. Mould it as little as
possible. This makes crust for two pies.
MRS. BARBARA JOHNSON.
Mince Meat.
5 lbs. meat,
1 lb. suet,
1 gal. fine chopped apples,
1 qt. boiled cider,
1 qt. granulated sugar,
1 lb. dried currants,
1 lb. seedless raisins,
1 oz. oil of cinnamon,
1 preserved lemon,
1 preserved orange,
Citron, the same amount,
Slice the lemon, orange and citron into thin slices. Over
this pour hot water and let stand till tender. Then mix with
the other ingredients. Mix thoroughly. Seal and let stand two
weeks.
MRS. R. M. THOMAS.
Mince Meat.
Two quarts apples, one quart beef, two ounces suet or but-
ter, all chopped fine.
1 teaspoonful salt,
2 teaspoonfuls cinnamon,
1 teaspoonful nutmeg,
1 " cloves,
1 cupful boiled cider,
1 cupful stock in which beef was
boiled,
1 pint raisins seeded and cut in
halves,
3 cupfuls sugar,
MRS. BARBARA JOHNSON.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
Title
Delaware Cook Book (p. 62)
Description
[page 62]
[corresponds to page 57 of Delaware Cook Book]
DELAWARE COOK BOOK. 57
Dried Apple Pie.
One pound dried apples, one cupful sugar, cinnamon and
nutmeg to taste. Line four medium-sized tins. Cook apples
thoroughly, and after cooling mash with hand, taking out all
hard pieces. Add sugar, spices, and enough water to make the
four pies. Bake with top cover.
MRS. MARY H. SEEDS.
Mock Pineapple Pie.
1 cupful stewed apples,
1 egg,
1 tablespoonful, heaped, sifted flour,
1/2 cupful granulated sugar,
1 tablespoonful vinegar,
Beat yolk of egg, add apple, flour, sugar, and vinegar, and
if apple is not very tart a little more vinegar or lemon juice.
Bake with one crust. When quite cool add meringue of white
of egg and one tablespoonful sugar. Brown or set in a very
moderate oven or it will fall. Flavor pie and meringue with
pineapple.
MRS. FRANCES P. JUDD.
Apple Custard Pie.
Pare, core, slice into eighths, medium-sized apples. Place
these in single layer over the paste. Make a custard as for ordi-
nary custard pie and pour over the apples with bits of butter.
Flavor to taste. Bake without upper crust.
MRS. C. F. GRAFF.
Lemon Pie.
One pint milk or water, yolks of two eggs, scant one-half
cupful flour, mixed with milk or water, one cupful sugar, one
tablespoonful butter. Stir in one grated lemon. Bake in good
crust. This makes two pies. Beat the whites of two eggs with
two tablespoonfuls sugar for the top. Brown in the oven.
MRS. E. T. ARTHUR.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
[corresponds to page 57 of Delaware Cook Book]
DELAWARE COOK BOOK. 57
Dried Apple Pie.
One pound dried apples, one cupful sugar, cinnamon and
nutmeg to taste. Line four medium-sized tins. Cook apples
thoroughly, and after cooling mash with hand, taking out all
hard pieces. Add sugar, spices, and enough water to make the
four pies. Bake with top cover.
MRS. MARY H. SEEDS.
Mock Pineapple Pie.
1 cupful stewed apples,
1 egg,
1 tablespoonful, heaped, sifted flour,
1/2 cupful granulated sugar,
1 tablespoonful vinegar,
Beat yolk of egg, add apple, flour, sugar, and vinegar, and
if apple is not very tart a little more vinegar or lemon juice.
Bake with one crust. When quite cool add meringue of white
of egg and one tablespoonful sugar. Brown or set in a very
moderate oven or it will fall. Flavor pie and meringue with
pineapple.
MRS. FRANCES P. JUDD.
Apple Custard Pie.
Pare, core, slice into eighths, medium-sized apples. Place
these in single layer over the paste. Make a custard as for ordi-
nary custard pie and pour over the apples with bits of butter.
Flavor to taste. Bake without upper crust.
MRS. C. F. GRAFF.
Lemon Pie.
One pint milk or water, yolks of two eggs, scant one-half
cupful flour, mixed with milk or water, one cupful sugar, one
tablespoonful butter. Stir in one grated lemon. Bake in good
crust. This makes two pies. Beat the whites of two eggs with
two tablespoonfuls sugar for the top. Brown in the oven.
MRS. E. T. ARTHUR.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
Title
Delaware Cook Book (p. 63)
Description
[page 63]
[corresponds to page 58 of Delaware Cook Book]
58 DELAWARE COOK BOOK.
Lemon Pie.
One tablespoonful cornstarch dissolved in a little cold water,
then add one-half pint boiling water and piece of butter size of
a walnut, two eggs, (reserving the white of one for top of pie),
three tablespoonfuls sugar, juice and part of rind of one lemon.
MRS. ELLA M. SMITH.
Lemon Custard Pie.
One large cupful sugar, three (medium) tablespoonfuls flour,
two lemons, yolks of two eggs, whites of four eggs, two pints
boiling water. Line three medium-sized tins. Mix well the
sugar and flour, and stir while adding boiling water. This will
produce a thick paste, to which add the juice and grated rind of
lemons, also egg yolks. This should fill the tins about as full
as an ordinary custard pie. When almost done take from oven
and spread over tops whites of eggs. Add three teaspoonfuls
sugar to eggs while whipping. Use same day.
MISS MABEL SEEDS.
Lemon Pie.
2 lemons (if small),
1 cupful sugar,
1 tablespoonful Kingsford's cornstarch,
3 eggs,
Butter the size of an egg,
1 cupful water.
Put sugar, water, butter, juice of two lemons, and grated
rind of one in a saucepan. Place on the stove until it boils.
Wet the starch in a little cold milk and thicken the above with
it. Just before removing from the stove add the beaten yolks
of the three eggs. The crust must be baked before filling and
the beaten whites used for top of pie. Lastly, put in oven to
lightly brown the whites of eggs.
MRS. SADIE MOYER CHATTERTON.
Cream Pie.
Line a pie tin with paste as for custard pie. To the whites
of two eggs add two tablespoonfuls of stugar and one pint sweet
cream. Bake till set.
MRS. KRAEMER.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and cent 15 Vanilla Extracts, the best in the world for the money.
[corresponds to page 58 of Delaware Cook Book]
58 DELAWARE COOK BOOK.
Lemon Pie.
One tablespoonful cornstarch dissolved in a little cold water,
then add one-half pint boiling water and piece of butter size of
a walnut, two eggs, (reserving the white of one for top of pie),
three tablespoonfuls sugar, juice and part of rind of one lemon.
MRS. ELLA M. SMITH.
Lemon Custard Pie.
One large cupful sugar, three (medium) tablespoonfuls flour,
two lemons, yolks of two eggs, whites of four eggs, two pints
boiling water. Line three medium-sized tins. Mix well the
sugar and flour, and stir while adding boiling water. This will
produce a thick paste, to which add the juice and grated rind of
lemons, also egg yolks. This should fill the tins about as full
as an ordinary custard pie. When almost done take from oven
and spread over tops whites of eggs. Add three teaspoonfuls
sugar to eggs while whipping. Use same day.
MISS MABEL SEEDS.
Lemon Pie.
2 lemons (if small),
1 cupful sugar,
1 tablespoonful Kingsford's cornstarch,
3 eggs,
Butter the size of an egg,
1 cupful water.
Put sugar, water, butter, juice of two lemons, and grated
rind of one in a saucepan. Place on the stove until it boils.
Wet the starch in a little cold milk and thicken the above with
it. Just before removing from the stove add the beaten yolks
of the three eggs. The crust must be baked before filling and
the beaten whites used for top of pie. Lastly, put in oven to
lightly brown the whites of eggs.
MRS. SADIE MOYER CHATTERTON.
Cream Pie.
Line a pie tin with paste as for custard pie. To the whites
of two eggs add two tablespoonfuls of stugar and one pint sweet
cream. Bake till set.
MRS. KRAEMER.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and cent 15 Vanilla Extracts, the best in the world for the money.
Title
Delaware Cook Book (p. 64)
Description
[page 64]
[corresponds to page 59 of Delaware Cook Book]
DELAWARE COOK BOOK. 59
Cream Pie.
Place one pint milk in a kettle of water until hot (not boil-
ing); add one cupful white sugar, one-half cupful flour and two
eggs well beaten. Stir rapidly until thoroughly cooked. Fla-
vor with vanilla. Pour over crust which has been previously
baked. Beat the whites of two eggs to a stiff froth, and add
three tablespoonfuls powdered sugar. Pour over the custard
and put in the oven until a light brown. To be eaten cold.
MRS. V. R. DUCKWORTH.
Cream Pie.
Beat the whites of three eggs; add two tablespoonfuls of
flour; a teacupful of sugar and a pint of cream; flavor with
extract of lemon; pour into pans lined with rich crust and bake.
MRS. H. T. MAIN.
Apple Cream Pie.
This has but one crust which should not be rolled too thin.
First mix well together one tablepsoonful each of sugar and
flour, and spread evenly over the bottom of the crust, then fill
in with thin slices of tart apples. Season with cinnamon or
nutmeg, add another spoonful flour and plenty of sugar, then
fill up with rich cream just beginning to sour, about one-half tea-
cupful being required. Bake well, and eat before fairly cold, or
else put in oven and warm before eating. Milk and cream
mixed may be used, but the thick cream makes the richest pie.
MISS CYNTHIA SMITH.
Pumpkin Pie.
2 eggs,
1/2 cupful sugar,
1 cupful pumpkin,
1/2 pint milk.
One-half teaspoonful ginger, salt, a small piece of butter.
This makes one pie.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
[corresponds to page 59 of Delaware Cook Book]
DELAWARE COOK BOOK. 59
Cream Pie.
Place one pint milk in a kettle of water until hot (not boil-
ing); add one cupful white sugar, one-half cupful flour and two
eggs well beaten. Stir rapidly until thoroughly cooked. Fla-
vor with vanilla. Pour over crust which has been previously
baked. Beat the whites of two eggs to a stiff froth, and add
three tablespoonfuls powdered sugar. Pour over the custard
and put in the oven until a light brown. To be eaten cold.
MRS. V. R. DUCKWORTH.
Cream Pie.
Beat the whites of three eggs; add two tablespoonfuls of
flour; a teacupful of sugar and a pint of cream; flavor with
extract of lemon; pour into pans lined with rich crust and bake.
MRS. H. T. MAIN.
Apple Cream Pie.
This has but one crust which should not be rolled too thin.
First mix well together one tablepsoonful each of sugar and
flour, and spread evenly over the bottom of the crust, then fill
in with thin slices of tart apples. Season with cinnamon or
nutmeg, add another spoonful flour and plenty of sugar, then
fill up with rich cream just beginning to sour, about one-half tea-
cupful being required. Bake well, and eat before fairly cold, or
else put in oven and warm before eating. Milk and cream
mixed may be used, but the thick cream makes the richest pie.
MISS CYNTHIA SMITH.
Pumpkin Pie.
2 eggs,
1/2 cupful sugar,
1 cupful pumpkin,
1/2 pint milk.
One-half teaspoonful ginger, salt, a small piece of butter.
This makes one pie.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
Title
Delaware Cook Book (p. 65)
Description
[page 65]
[corresponds to page 60 of Delaware Cook Book]
60 DELAWARE COOK BOOK.
Peach Pie.
Line a pieplate with a rich pie crust, cover thickly with
peaches that have been pared and sliced fine, (canned peaches
may be used when others are not to be had), adding sugar;
cover with strips of dough and bake quickly. If you do not
mind the expense, spread over the peaches a meringue made by
whipping the whites of two eggs to a stiff froth, sweetening
with a tablespoonful of pulverized sugar, for each egg; flavor
with vanilla; set back in the oven until the meringue begins to
color. Take out carefully. Eat cold. Delicious served with
cream.
MRS. J. G. ROSENTHAL.
Buttermilk Pie.
1 cupful sugar,
2 cupfuls buttermilk,
Nutmeg to taste,
Yolks of 3 eggs,
1 tablespoonful of flour,
1 tablespoonful butter.
Whites of eggs for frosting.
This makes two pies.
MRS. KATHARINE BARGE.
PRESERVALENE
WILL KEEP
Milk and Cream Sweet and Fresh
in any kind of weather, and
Preserve Butter and Eggs for One Year.
SOLD BY
PRESERVALENE MANUFACTURING COMPANY,
NEW YORK.
F. M. LOADER, AGENT. DELAWARE, OHIO.
[corresponds to page 60 of Delaware Cook Book]
60 DELAWARE COOK BOOK.
Peach Pie.
Line a pieplate with a rich pie crust, cover thickly with
peaches that have been pared and sliced fine, (canned peaches
may be used when others are not to be had), adding sugar;
cover with strips of dough and bake quickly. If you do not
mind the expense, spread over the peaches a meringue made by
whipping the whites of two eggs to a stiff froth, sweetening
with a tablespoonful of pulverized sugar, for each egg; flavor
with vanilla; set back in the oven until the meringue begins to
color. Take out carefully. Eat cold. Delicious served with
cream.
MRS. J. G. ROSENTHAL.
Buttermilk Pie.
1 cupful sugar,
2 cupfuls buttermilk,
Nutmeg to taste,
Yolks of 3 eggs,
1 tablespoonful of flour,
1 tablespoonful butter.
Whites of eggs for frosting.
This makes two pies.
MRS. KATHARINE BARGE.
PRESERVALENE
WILL KEEP
Milk and Cream Sweet and Fresh
in any kind of weather, and
Preserve Butter and Eggs for One Year.
SOLD BY
PRESERVALENE MANUFACTURING COMPANY,
NEW YORK.
F. M. LOADER, AGENT. DELAWARE, OHIO.
Title
Delaware Cook Book (p. 66)
Description
[page 66]
[corresponds to page 61 of Delaware Cook Book]
DELAWARE COOK BOOK. 61
CAKES.
A labor-saving way of making cake is to measure out the
sugar, flour and baking powder that the recipe calls for, and sift
all together several times. Beat the required number of eggs,
soften the butter, but do not melt it, add the milk and flavoring,
stir in the above mixture and beat five minutes. Place the loaf
in a well heated oven and bake until done. When cut you will
find a fine-grained, light, delicious cake, with half the usual
labor.
White Cake. No. 1.
1 cupful butter,
2 cupfuls sugar,
3 cupfuls flour,
Whites of 4 eggs,
1 cupful milk,
2 teaspoonfuls Cleveland's baking
powder,
2 teaspoonfuls lemon, orange or va-
nilla.
Bake in square pan and cut in squares. Chocolate icing for
same: two cupfuls granulated sugar; cover with hot water and
boil until it will harden in cold water. Pour over the whites of
two eggs, beaten stiff, and beat; add two squares of Baker's
chocolate grated, and continue beating until cool enough to
spread on the cake.
MRS. D. C. THOMAS
White Cake. No. 2.
1/2 cupful butter,
1 1/2 cupfuls sugar,
1/2 cupful milk,
2 1/2 cupfuls flour,
2 teaspoonfuls Cleveland's baking
powder,
Whites of 4 eggs.
MRS. JENNIE STANLEY.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
[corresponds to page 61 of Delaware Cook Book]
DELAWARE COOK BOOK. 61
CAKES.
A labor-saving way of making cake is to measure out the
sugar, flour and baking powder that the recipe calls for, and sift
all together several times. Beat the required number of eggs,
soften the butter, but do not melt it, add the milk and flavoring,
stir in the above mixture and beat five minutes. Place the loaf
in a well heated oven and bake until done. When cut you will
find a fine-grained, light, delicious cake, with half the usual
labor.
White Cake. No. 1.
1 cupful butter,
2 cupfuls sugar,
3 cupfuls flour,
Whites of 4 eggs,
1 cupful milk,
2 teaspoonfuls Cleveland's baking
powder,
2 teaspoonfuls lemon, orange or va-
nilla.
Bake in square pan and cut in squares. Chocolate icing for
same: two cupfuls granulated sugar; cover with hot water and
boil until it will harden in cold water. Pour over the whites of
two eggs, beaten stiff, and beat; add two squares of Baker's
chocolate grated, and continue beating until cool enough to
spread on the cake.
MRS. D. C. THOMAS
White Cake. No. 2.
1/2 cupful butter,
1 1/2 cupfuls sugar,
1/2 cupful milk,
2 1/2 cupfuls flour,
2 teaspoonfuls Cleveland's baking
powder,
Whites of 4 eggs.
MRS. JENNIE STANLEY.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
Title
Delaware Cook Book (p. 67)
Description
[page 67]
[corresponds to unlabeled page 62 of Delaware Cook Book]
AN OPEN LETTER.
To Messrs Baker & Cook:
It is a fact that SOUDERS'
10 cent Lemon and 15 cent Vanilla
Extracts are positively better than many
other brands sold at double the price.
They are fine, rich flavors
at low prices, and the
delight of Bakers and
Cooks.
Try Souders' Extracts,
get a good flavor and
save money. They are
sold on a guarantee by
Your Friends,
The Grocers.
Made only by
THE ROYAL REMEDY & EXTRACT CO.,
DAYTON, OHIO.
[image of vanilla with label: SOUDERS' ELEGANT FLAVORING
EXTRACTS REGULAR VANILLA PREPARED Only by the ROYAL
REMEDY & EXTRACT DAYTON.O.
[corresponds to unlabeled page 62 of Delaware Cook Book]
AN OPEN LETTER.
To Messrs Baker & Cook:
It is a fact that SOUDERS'
10 cent Lemon and 15 cent Vanilla
Extracts are positively better than many
other brands sold at double the price.
They are fine, rich flavors
at low prices, and the
delight of Bakers and
Cooks.
Try Souders' Extracts,
get a good flavor and
save money. They are
sold on a guarantee by
Your Friends,
The Grocers.
Made only by
THE ROYAL REMEDY & EXTRACT CO.,
DAYTON, OHIO.
[image of vanilla with label: SOUDERS' ELEGANT FLAVORING
EXTRACTS REGULAR VANILLA PREPARED Only by the ROYAL
REMEDY & EXTRACT DAYTON.O.
Title
Delaware Cook Book (p. 68)
Description
[page 68]
[corresponds to page 63 of Delaware Cook Book]
DELAWARE COOK BOOK 63
Snowdrift Cake.
1/2 cupful butter,
2 cupfuls sugar,
1 cupful milk,
3 cupfuls flour,
3 teaspoonfuls Cleveland's baking
powder,
Whites of 5 eggs,
Lemon or vanilla.
MRS. HENRY BEVAN.
Watermelon Cake.
WHITE PART.
1 cupful butter,
2 cupfuls sugar,
1 cupful milk,
3 1/2 cupfuls flour,
2 teaspoonfuls cream of tartar,
1 teaspoonful soda,
Whites of 8 eggs,
RED PART.
1/2 cupful butter,
1 cupful red sugar,
1/2 cupful milk,
2 cupfuls flour,
1 teaspoonful cream of tartar,
1/2 teaspoonful soda,
Whites of 4 eggs,
1 cupful raisins.
Dissolve soda in a little warm water; sift cream tartar in
the flour. Bake in large pan with tube in center, putting red
part around the tube, white outside. Best to have two persons
fill in, one the red, the other the white, going round the tube till
full.
MRS. MAGGIE ZIMMERMAN.
Lemon Cake--Yellow Icing.
1/2 cupful butter,
2 cupfuls sugar well sifted,
3/4 cupfuls milk,
3 cupfuls flour,
3 teaspoonfuls Cleveland's baking
powder sifted 5 times with flour,
Whites of 6 eggs well beaten.
Cream butter and sugar, add whites of eggs, then milk and
flour alternately, (part of one and part of another), until all is
added. Bake in three layers.
FOR FILLING.--Cook in a double boiler; one cupful sugar,
butter size of walnut, yolks of three eggs, and grated rind of
one large or two small lemons, saving out the juice; when
nearly done, or thick, add juice. For icing top and sides, use
remaining yolks of three eggs thickened with sugar, beaten
same as white icing.
MRS. M. E. CALHOUN.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
[corresponds to page 63 of Delaware Cook Book]
DELAWARE COOK BOOK 63
Snowdrift Cake.
1/2 cupful butter,
2 cupfuls sugar,
1 cupful milk,
3 cupfuls flour,
3 teaspoonfuls Cleveland's baking
powder,
Whites of 5 eggs,
Lemon or vanilla.
MRS. HENRY BEVAN.
Watermelon Cake.
WHITE PART.
1 cupful butter,
2 cupfuls sugar,
1 cupful milk,
3 1/2 cupfuls flour,
2 teaspoonfuls cream of tartar,
1 teaspoonful soda,
Whites of 8 eggs,
RED PART.
1/2 cupful butter,
1 cupful red sugar,
1/2 cupful milk,
2 cupfuls flour,
1 teaspoonful cream of tartar,
1/2 teaspoonful soda,
Whites of 4 eggs,
1 cupful raisins.
Dissolve soda in a little warm water; sift cream tartar in
the flour. Bake in large pan with tube in center, putting red
part around the tube, white outside. Best to have two persons
fill in, one the red, the other the white, going round the tube till
full.
MRS. MAGGIE ZIMMERMAN.
Lemon Cake--Yellow Icing.
1/2 cupful butter,
2 cupfuls sugar well sifted,
3/4 cupfuls milk,
3 cupfuls flour,
3 teaspoonfuls Cleveland's baking
powder sifted 5 times with flour,
Whites of 6 eggs well beaten.
Cream butter and sugar, add whites of eggs, then milk and
flour alternately, (part of one and part of another), until all is
added. Bake in three layers.
FOR FILLING.--Cook in a double boiler; one cupful sugar,
butter size of walnut, yolks of three eggs, and grated rind of
one large or two small lemons, saving out the juice; when
nearly done, or thick, add juice. For icing top and sides, use
remaining yolks of three eggs thickened with sugar, beaten
same as white icing.
MRS. M. E. CALHOUN.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
Title
Delaware Cook Book (p. 69)
Description
[page 69]
[corresponds to page 64 of Delaware Cook Book]
64 DELAWARE COOK BOOK
Brown Stone Front.
CHOCOLATE MIXTURE.
3/4 cupful chocolate or 1/2 cupful best
cocoa,
3/4 cupful brown sugar,
1/2 cupful milk,
1 teaspoonful vanilla,
Yolk of one egg,
CAKE MIXTURE.
1/3 cupful butter,
1 cupful brown sugar,
1/2 cupful milk,
2 eggs,
2 cupfuls flour,
2 teaspoonfuls cream of tartar,
1 teaspoonful soda.
Boil chocolate mixture to a cream and cool. Granu-
lated sugar may be used in both mixtures instead of brown
sugar, in which case omit two tablespoonfuls of flour, and
add two of corn starch. Stir cake mixture, then add chcolate
mixture and beat thoroughly. Bake in three layers, using
buttered paper in bottom of baking tins, and put together with
white frosting.
MISS CYNTHIA SMITH.
Blackberry Jam Cake.
1 cupful butter,
2 cupfuls sugar,
3 eggs,
2 cupfuls flour,
1 cupful jam (blackberry or raspberry)
3 tablespoonfuls sour cream
1 teaspoonful soda dissolved in cream
1 teaspoonful nutmeg,
1 teaspoonful cinnamon,
1 teaspoonful cloves.
Bake in two layers, and put together with icing.
MISS FLO. B. ARMSTRONG.
Spice Cake.
1 cupful brown sugar,
1 cupful maple molasses,
3 eggs, yolks and whites beaten sep-
arately,
1 cupful sour milk,
3 1/2 cupfuls flour,
1 teaspoonful soda, in the milk,
1 teaspoonful Cleveland's baking
powder, in the flour.
MRS. J. A. CLINGAN.
Spice Cake.
1 cupful brown sugar,
1 cupful maple molasses,
3 eggs, yolks and whites beaten sep-
arately,
1 cupful sour milk,
3 1/2 cupfuls flour,
1 teaspoonful soda, in the milk,
1 teaspoonful Cleveland's baking
powder, in the flour.
MRS J. A. CLINGAN.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
[corresponds to page 64 of Delaware Cook Book]
64 DELAWARE COOK BOOK
Brown Stone Front.
CHOCOLATE MIXTURE.
3/4 cupful chocolate or 1/2 cupful best
cocoa,
3/4 cupful brown sugar,
1/2 cupful milk,
1 teaspoonful vanilla,
Yolk of one egg,
CAKE MIXTURE.
1/3 cupful butter,
1 cupful brown sugar,
1/2 cupful milk,
2 eggs,
2 cupfuls flour,
2 teaspoonfuls cream of tartar,
1 teaspoonful soda.
Boil chocolate mixture to a cream and cool. Granu-
lated sugar may be used in both mixtures instead of brown
sugar, in which case omit two tablespoonfuls of flour, and
add two of corn starch. Stir cake mixture, then add chcolate
mixture and beat thoroughly. Bake in three layers, using
buttered paper in bottom of baking tins, and put together with
white frosting.
MISS CYNTHIA SMITH.
Blackberry Jam Cake.
1 cupful butter,
2 cupfuls sugar,
3 eggs,
2 cupfuls flour,
1 cupful jam (blackberry or raspberry)
3 tablespoonfuls sour cream
1 teaspoonful soda dissolved in cream
1 teaspoonful nutmeg,
1 teaspoonful cinnamon,
1 teaspoonful cloves.
Bake in two layers, and put together with icing.
MISS FLO. B. ARMSTRONG.
Spice Cake.
1 cupful brown sugar,
1 cupful maple molasses,
3 eggs, yolks and whites beaten sep-
arately,
1 cupful sour milk,
3 1/2 cupfuls flour,
1 teaspoonful soda, in the milk,
1 teaspoonful Cleveland's baking
powder, in the flour.
MRS. J. A. CLINGAN.
Spice Cake.
1 cupful brown sugar,
1 cupful maple molasses,
3 eggs, yolks and whites beaten sep-
arately,
1 cupful sour milk,
3 1/2 cupfuls flour,
1 teaspoonful soda, in the milk,
1 teaspoonful Cleveland's baking
powder, in the flour.
MRS J. A. CLINGAN.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
Title
Delaware Cook Book (p. 70)
Description
[page 70]
[corresponds to page 65 of Delaware Cook Book]
DELAWARE COOK BOOK 65
Chocolate Caramel Cake.
1/2 cupful butter,
1 1/2 cupfuls granulated sugar,
1 cupful milk or water,
3 cupfuls flour,
3 teaspoonfuls Cleveland's baking
powder,
Whites of 4 eggs.
Bake in layers.
FILLING.--Whites of four eggs beaten to a stiff froth, one
and one-fourth pounds XXXX sugar added gradually; flavor to
taste. Spread on layers and allow to stand until cold. Melt two
squares Baker's chocolate in a small dish, over the teakettle, and
spread over layers.
MRS. CHRISTIAN RIDDLE.
Chocolate Cake.
1/2 cake Baker's chocolate, grated,
1 cupful sugar,
1/2 cupful milk,
Yolk of 1 egg.
Cook until well dissolved; let it cool while mixing the cake,
then flavor with vanilla.
CAKE MIXTURE.
1/2 cupful butter,
1 cupful sugar,
2 eggs.
1/2 cupful milk,
2 cupfuls flour,
2 teaspoonfuls Cleveland's baking
powder,
Add the chocolate mixture and bake in layers. For icing,
boil one cup granulated sugar, and one fourth cup water until it
ropes; pour over the white of one egg, beaten stiff; beat until
cool; flavor with vanilla and spread between the layers.
MRS. DR. NEIL.
Chocolate Cake.
Whites of 3 eggs,
2 cups sugar,
2 large tablespoonfuls butter,
1 cupful milk,
3 cups flour,
2 teaspoonfuls Cleveland's baking
powder.
Bake half of batter in two pans; to the remainder add one-
half cup grated chocolate and bake in two pans. Put together
with icing, arranging light and dark in alternate layers.
MRS. W. A. SMITH.
[corresponds to page 65 of Delaware Cook Book]
DELAWARE COOK BOOK 65
Chocolate Caramel Cake.
1/2 cupful butter,
1 1/2 cupfuls granulated sugar,
1 cupful milk or water,
3 cupfuls flour,
3 teaspoonfuls Cleveland's baking
powder,
Whites of 4 eggs.
Bake in layers.
FILLING.--Whites of four eggs beaten to a stiff froth, one
and one-fourth pounds XXXX sugar added gradually; flavor to
taste. Spread on layers and allow to stand until cold. Melt two
squares Baker's chocolate in a small dish, over the teakettle, and
spread over layers.
MRS. CHRISTIAN RIDDLE.
Chocolate Cake.
1/2 cake Baker's chocolate, grated,
1 cupful sugar,
1/2 cupful milk,
Yolk of 1 egg.
Cook until well dissolved; let it cool while mixing the cake,
then flavor with vanilla.
CAKE MIXTURE.
1/2 cupful butter,
1 cupful sugar,
2 eggs.
1/2 cupful milk,
2 cupfuls flour,
2 teaspoonfuls Cleveland's baking
powder,
Add the chocolate mixture and bake in layers. For icing,
boil one cup granulated sugar, and one fourth cup water until it
ropes; pour over the white of one egg, beaten stiff; beat until
cool; flavor with vanilla and spread between the layers.
MRS. DR. NEIL.
Chocolate Cake.
Whites of 3 eggs,
2 cups sugar,
2 large tablespoonfuls butter,
1 cupful milk,
3 cups flour,
2 teaspoonfuls Cleveland's baking
powder.
Bake half of batter in two pans; to the remainder add one-
half cup grated chocolate and bake in two pans. Put together
with icing, arranging light and dark in alternate layers.
MRS. W. A. SMITH.
Title
Delaware Cook Book (p. 71)
Description
[page 71]
[corresponds to page 66 of Delaware Cook Book]
66 DELAWARE COOK BOOK
Chocolate Cake.
1/2 cupful butter,
1 1/2 cupfuls sugar,
1/2 cupful milk (scant),
2 cupfuls flour,
2 teaspoonfuls Cleveland's baking
powder,
1 teaspoonful vanilla,
Whites of four eggs.
Bake in layers. For filling, one cup sugar and seven table-
spoonfuls water, boiled together five minutes. Pour over the
white of an egg, beaten stiff; beat until cold, then add two
tablespoonfuls melted chocolate, and spread.
MISS ANNA CLINGAN.
Chocolate Cream Cake.
1/2 cupful butter,
1 1/2 cupfuls granulated sugar,
3 cupfuls flour,
1 cupful milk,
2 teaspoonfuls Cleveland's baking
powder,
Whites of three eggs.
Bake in layers. For filling, beat whites of three eggs to a
stiff froth, add enough XXXX pulverized sugar to make a stiff
cream; spread on layers and cool. Melt eight tablespoonfuls
Baker's chocolate and spread over layers.
MRS. ORIE SHUR.
Chocolate Cake.
2 cupfuls butter,
2 cupfuls sugar,
2/3 cupful milk (scant),
1/2 cupful Kingsford's cornstarch,
2 1/2 cupfuls flour, sifted with
3 teaspoonfuls Cleveland's baking
powder,
Whites of six eggs.
Bake in layers. For the chocolate icing take one and one-
half cupfuls milk, one cupful sugar, a small piece of butter and
nearly a bar of sweet chocolate. Cook until thick enough to
spread, stirring all the time.
MRS. A. KIRK.
Cocoanut Cake.
1 cupful sugar,
1/3 cupful butter,
Whites of 3 eggs,
1 1/2 cupfuls sweet milk,
1/2 cupful flour,
2 teaspoonfuls Cleveland's baking
powder,
Bake in layers. Put together with icing, upon which spread
one grated cocoanut, covering the top and sides thickly with the
same.
MISS CARRIE BARGE.
[corresponds to page 66 of Delaware Cook Book]
66 DELAWARE COOK BOOK
Chocolate Cake.
1/2 cupful butter,
1 1/2 cupfuls sugar,
1/2 cupful milk (scant),
2 cupfuls flour,
2 teaspoonfuls Cleveland's baking
powder,
1 teaspoonful vanilla,
Whites of four eggs.
Bake in layers. For filling, one cup sugar and seven table-
spoonfuls water, boiled together five minutes. Pour over the
white of an egg, beaten stiff; beat until cold, then add two
tablespoonfuls melted chocolate, and spread.
MISS ANNA CLINGAN.
Chocolate Cream Cake.
1/2 cupful butter,
1 1/2 cupfuls granulated sugar,
3 cupfuls flour,
1 cupful milk,
2 teaspoonfuls Cleveland's baking
powder,
Whites of three eggs.
Bake in layers. For filling, beat whites of three eggs to a
stiff froth, add enough XXXX pulverized sugar to make a stiff
cream; spread on layers and cool. Melt eight tablespoonfuls
Baker's chocolate and spread over layers.
MRS. ORIE SHUR.
Chocolate Cake.
2 cupfuls butter,
2 cupfuls sugar,
2/3 cupful milk (scant),
1/2 cupful Kingsford's cornstarch,
2 1/2 cupfuls flour, sifted with
3 teaspoonfuls Cleveland's baking
powder,
Whites of six eggs.
Bake in layers. For the chocolate icing take one and one-
half cupfuls milk, one cupful sugar, a small piece of butter and
nearly a bar of sweet chocolate. Cook until thick enough to
spread, stirring all the time.
MRS. A. KIRK.
Cocoanut Cake.
1 cupful sugar,
1/3 cupful butter,
Whites of 3 eggs,
1 1/2 cupfuls sweet milk,
1/2 cupful flour,
2 teaspoonfuls Cleveland's baking
powder,
Bake in layers. Put together with icing, upon which spread
one grated cocoanut, covering the top and sides thickly with the
same.
MISS CARRIE BARGE.
Title
Delaware Cook Book (p. 72)
Description
[page 72]
[corresponds to page 67 of Delaware Cook Book]
DELAWARE COOK BOOK 67
Ribbon Cake.
1 cupful butter,
2 1/2 cupfuls sugar,
4 eggs,
1 cupful milk,
4 cupfuls flour,
1 teaspoonful cream of tartar,
1/2 teaspoonful soda,
Reserve half the mixture and add to it
1 cupful raisins,
1 cupful currants,
1/4 pound citron,
2 tablespoonfuls molasses,
Cinnamon, cloves and nutmeg to
taste.
Roll fruit in flour. Bake in layers. Put together with
icing.
MRS. W. W. WILLIAMS.
Roll Jelly Cake.
3 eggs, yolks and whites beaten sep-
arately,
1 cupful pulverized sugar,
3 tablespoonfuls milk,
1 1/2 cupful flour,
1 teaspoonful Cleveland's baking
powder.
Bake in dripping pan. Put cake on damp towel when taken
from oven. Spread with jelly and roll.
MRS. W. A. SMITH.
Cold Water Sponge Cake.
4 eggs, whites and yolks beaten sepa-
rately,
1 3/4 cupfuls sugar, rolled fine,
1/2 cupful cold water,
2 cupfuls flour.
Add whites last, stirring in lightly.
MRS. M. E. CALHOUN.
Bride's Cake.
1/2 cupful butter,
2 cupfuls sugar,
1 cupful cold water,
2 cupfuls flour,
2 teaspoonfuls cream of tartar,
1 teaspoonful soda,
Flavor with almond or to taste,
Whites of five eggs.
MRS. W. W. WILLIAMS.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
[corresponds to page 67 of Delaware Cook Book]
DELAWARE COOK BOOK 67
Ribbon Cake.
1 cupful butter,
2 1/2 cupfuls sugar,
4 eggs,
1 cupful milk,
4 cupfuls flour,
1 teaspoonful cream of tartar,
1/2 teaspoonful soda,
Reserve half the mixture and add to it
1 cupful raisins,
1 cupful currants,
1/4 pound citron,
2 tablespoonfuls molasses,
Cinnamon, cloves and nutmeg to
taste.
Roll fruit in flour. Bake in layers. Put together with
icing.
MRS. W. W. WILLIAMS.
Roll Jelly Cake.
3 eggs, yolks and whites beaten sep-
arately,
1 cupful pulverized sugar,
3 tablespoonfuls milk,
1 1/2 cupful flour,
1 teaspoonful Cleveland's baking
powder.
Bake in dripping pan. Put cake on damp towel when taken
from oven. Spread with jelly and roll.
MRS. W. A. SMITH.
Cold Water Sponge Cake.
4 eggs, whites and yolks beaten sepa-
rately,
1 3/4 cupfuls sugar, rolled fine,
1/2 cupful cold water,
2 cupfuls flour.
Add whites last, stirring in lightly.
MRS. M. E. CALHOUN.
Bride's Cake.
1/2 cupful butter,
2 cupfuls sugar,
1 cupful cold water,
2 cupfuls flour,
2 teaspoonfuls cream of tartar,
1 teaspoonful soda,
Flavor with almond or to taste,
Whites of five eggs.
MRS. W. W. WILLIAMS.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
Title
Delaware Cook Book (p. 73)
Description
[page 73]
[corresponds to page 68 of Delaware Cook Book]
68 DELAWARE COOK BOOK
Minnehaha Cake.
1/2 cupful butter,
1 1/2 cupfuls sugar,
2/3 cupful milk,
2 large cupfuls flour,
2 teaspoonfuls Cleveland's baking
powder,
Whites of 6 eggs, or
3 whole eggs.
Bake in layers. For filling take one large cupful sugar and
a little water boiled until brittle when dropped in cold water.
Stir quickly into the well beaten whites of two eggs; add one
cupful raisins, stoned and chopped fine, or one cupful chopped
hickorynuts. Spread between layers and over top.
MRS. E. F. ARTHUR.
Fig Cake.
1 cupful butter,
2 cupfuls sugar,
Whites of 7 eggs,
1 cupful milk,
3 1/2 cupfuls flour,
2 teaspoonfuls Cleveland's baking
powder.
Bake in layers. For filling chop one pound figs and cook
until soft with one cupful water and one-half cupful sugar.
MRS. E. E. HYATT.
Cassuth Cake.
1/2 cupful butter (scant),
1 cupful brown sugar,
1/2 cupful molasses,
1 cupful milk,
2 1/2 cupfuls flour,
1 teaspoonful soda,
1 cupful chopped raisins and nuts
(hickory or almond),
1/2 nutmeg,
1/2 teaspoonful cloves,
1/2 teaspoonful cinnamon.
MRS. M. B. SHUR.
Sunshine Cake.
1 cupful powdered sugar,
Whites of 7 eggs,
Yolks of 5 eggs,
1 cupful flour (scant),
1/2 teasponful cream of tartar,
Salt,
Orange flavoring.
Bake fifty minutes. MRS. J. MARKEL.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
[corresponds to page 68 of Delaware Cook Book]
68 DELAWARE COOK BOOK
Minnehaha Cake.
1/2 cupful butter,
1 1/2 cupfuls sugar,
2/3 cupful milk,
2 large cupfuls flour,
2 teaspoonfuls Cleveland's baking
powder,
Whites of 6 eggs, or
3 whole eggs.
Bake in layers. For filling take one large cupful sugar and
a little water boiled until brittle when dropped in cold water.
Stir quickly into the well beaten whites of two eggs; add one
cupful raisins, stoned and chopped fine, or one cupful chopped
hickorynuts. Spread between layers and over top.
MRS. E. F. ARTHUR.
Fig Cake.
1 cupful butter,
2 cupfuls sugar,
Whites of 7 eggs,
1 cupful milk,
3 1/2 cupfuls flour,
2 teaspoonfuls Cleveland's baking
powder.
Bake in layers. For filling chop one pound figs and cook
until soft with one cupful water and one-half cupful sugar.
MRS. E. E. HYATT.
Cassuth Cake.
1/2 cupful butter (scant),
1 cupful brown sugar,
1/2 cupful molasses,
1 cupful milk,
2 1/2 cupfuls flour,
1 teaspoonful soda,
1 cupful chopped raisins and nuts
(hickory or almond),
1/2 nutmeg,
1/2 teaspoonful cloves,
1/2 teaspoonful cinnamon.
MRS. M. B. SHUR.
Sunshine Cake.
1 cupful powdered sugar,
Whites of 7 eggs,
Yolks of 5 eggs,
1 cupful flour (scant),
1/2 teasponful cream of tartar,
Salt,
Orange flavoring.
Bake fifty minutes. MRS. J. MARKEL.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
Title
Delaware Cook Book (p. 74)
Description
[page 74]
[corresponds to page 69 of Delaware Cook Book]
DELAWARE COOK BOOK 69
Angel Food.
1 1/4 cupfuls granulated sugar,
1 cupful flour,
Whites of 9 large or 10 small eggs,
1/2 teaspoonful cream of tartar.
Sift flour and sugar together six times. Beat eggs very
light. When half beaten sprinkle in a pinch of salt, the cream
of tartar and a teaspoonful of vanilla. Lastly stir in very light-
ly the sugar and flour. Put in ungreased pan. Bake forty min-
utes. When taken from oven turn the pan upside down till
the cake is cool.
MISS FIDELIA PERKINS.
Devil's Food.
FIRST PART.
1 cupful brown sugar,
1 cupful butter,
1/2 cupful sour milk,
2 cupfuls flour,
2 eggs,
1 teaspoonful soda in the flour,
SECOND PART.
1 cupful brown sugar,
1 cupful chocolate,
1/2 cupful milk put on stove to dis-
solve--not boil; cool and stir
into the first part,
Bake in layers.
FILLING.
2 cupfuls brown sugar,
1/2 cupful sweet milk,
1/2 cupful butter.
Melt together, cool, and put between the layers.
MRS. GEO. CLARK.
Loaf Cake.
3/4 cupfuls butter,
2 cupfuls pulverized sugar,
1 cupful milk,
3 cupfuls flour,
3 scant teaspoonfuls Cleveland's bak-
ing powder,
Whites of 6 eggs,
MRS. EUGENE POLLOCK.
A Good Cake.
1/2 cupful butter,
1 1/2 cupfuls sugar,
1/2 cupful milk,
2 cupfuls flour,
1 teaspoonful Cleveland's baking
powder,
1/2 teaspoonful vanilla,
Whites of 4 eggs.
MISS JENNIE BOWDLE.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
[corresponds to page 69 of Delaware Cook Book]
DELAWARE COOK BOOK 69
Angel Food.
1 1/4 cupfuls granulated sugar,
1 cupful flour,
Whites of 9 large or 10 small eggs,
1/2 teaspoonful cream of tartar.
Sift flour and sugar together six times. Beat eggs very
light. When half beaten sprinkle in a pinch of salt, the cream
of tartar and a teaspoonful of vanilla. Lastly stir in very light-
ly the sugar and flour. Put in ungreased pan. Bake forty min-
utes. When taken from oven turn the pan upside down till
the cake is cool.
MISS FIDELIA PERKINS.
Devil's Food.
FIRST PART.
1 cupful brown sugar,
1 cupful butter,
1/2 cupful sour milk,
2 cupfuls flour,
2 eggs,
1 teaspoonful soda in the flour,
SECOND PART.
1 cupful brown sugar,
1 cupful chocolate,
1/2 cupful milk put on stove to dis-
solve--not boil; cool and stir
into the first part,
Bake in layers.
FILLING.
2 cupfuls brown sugar,
1/2 cupful sweet milk,
1/2 cupful butter.
Melt together, cool, and put between the layers.
MRS. GEO. CLARK.
Loaf Cake.
3/4 cupfuls butter,
2 cupfuls pulverized sugar,
1 cupful milk,
3 cupfuls flour,
3 scant teaspoonfuls Cleveland's bak-
ing powder,
Whites of 6 eggs,
MRS. EUGENE POLLOCK.
A Good Cake.
1/2 cupful butter,
1 1/2 cupfuls sugar,
1/2 cupful milk,
2 cupfuls flour,
1 teaspoonful Cleveland's baking
powder,
1/2 teaspoonful vanilla,
Whites of 4 eggs.
MISS JENNIE BOWDLE.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
Title
Delaware Cook Book (p. 75)
Description
[page 75]
[corresponds to page 70 of Delaware Cook Book]
70 DELAWARE COOK BOOK
Sponge Cake.
6 eggs,
1 cup powdered sugar,
2 cupfuls flour, sifted twice.
Beat eggs and sugar three-quarters of an hour, add flour
with as little stirring as possible, and bake in a moderate oven
half an hour.
MISS JOE ANDERSON.
Corn Starch Cake.
1 cupful butter,
2 cupfuls sugar,
1 cupful milk,
1 cupful Kingsford's corn starch,
2 cupfuls flour,
3 teaspoonfuls Cleveland's baking
powder,
Whites of 6 eggs,
MRS. E. E. HYATT.
Coffee Cake.
1/2 cupful butter,
1/2 cupful lard,
2 cupfuls sugar,
3 eggs, reserving whites of 2 for icing,
1 cupful strong coffee,
1 1/2 cupful chopped raisins,
1 teaspoonful cinnamon,
1 teaspoonful cloves,
1 teaspoonful nutmeg,
1 teaspoonful soda.
Dissolve soda in coffee; flour to thicken. Bake in layers.
MRS. E. M. ARCHER.
Orange Cake.
Yolks of 5 eggs and whites of 4,
beaten separately,
2 cupfuls sugar,
1/2 cupful water,
2 cupful flour,
2 teaspoonfuls Cleveland's baking
powder,
Juice and grated rind of two oranges,
A little salt.
Bake in layers. For filling, take the juice and rind of two
oranges, one-half cupful sugar, one and one-half teaspoonful
gelatine; boil ten minutes; spread between layers and cover the
whole with frosting.
MISS LIZZIE EDWARDS.
Raisin Cake.
1 cupful sugar,
1 egg,
3/4 cupful water,
3 tablespoonfuls butter,
2 1/2 cupfuls flour,
3 teaspoonfuls Cleveland's baking
powder.
1 cupful raisins, seeded.
MRS. BEVAN.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and 15 cent Vanilla Extracts, the best in the world for the money.
[corresponds to page 70 of Delaware Cook Book]
70 DELAWARE COOK BOOK
Sponge Cake.
6 eggs,
1 cup powdered sugar,
2 cupfuls flour, sifted twice.
Beat eggs and sugar three-quarters of an hour, add flour
with as little stirring as possible, and bake in a moderate oven
half an hour.
MISS JOE ANDERSON.
Corn Starch Cake.
1 cupful butter,
2 cupfuls sugar,
1 cupful milk,
1 cupful Kingsford's corn starch,
2 cupfuls flour,
3 teaspoonfuls Cleveland's baking
powder,
Whites of 6 eggs,
MRS. E. E. HYATT.
Coffee Cake.
1/2 cupful butter,
1/2 cupful lard,
2 cupfuls sugar,
3 eggs, reserving whites of 2 for icing,
1 cupful strong coffee,
1 1/2 cupful chopped raisins,
1 teaspoonful cinnamon,
1 teaspoonful cloves,
1 teaspoonful nutmeg,
1 teaspoonful soda.
Dissolve soda in coffee; flour to thicken. Bake in layers.
MRS. E. M. ARCHER.
Orange Cake.
Yolks of 5 eggs and whites of 4,
beaten separately,
2 cupfuls sugar,
1/2 cupful water,
2 cupful flour,
2 teaspoonfuls Cleveland's baking
powder,
Juice and grated rind of two oranges,
A little salt.
Bake in layers. For filling, take the juice and rind of two
oranges, one-half cupful sugar, one and one-half teaspoonful
gelatine; boil ten minutes; spread between layers and cover the
whole with frosting.
MISS LIZZIE EDWARDS.
Raisin Cake.
1 cupful sugar,
1 egg,
3/4 cupful water,
3 tablespoonfuls butter,
2 1/2 cupfuls flour,
3 teaspoonfuls Cleveland's baking
powder.
1 cupful raisins, seeded.
MRS. BEVAN.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and 15 cent Vanilla Extracts, the best in the world for the money.
Title
Delaware Cook Book (p. 76)
Description
[page 76]
[corresponds to page 71 of Delaware Cook Book]
DELAWARE COOK BOOK 71
Simple Sponge Cake.
3 eggs,
1 cupful powdered sugar,
1 cupful flour,
1 tablespoonful water,
1 teaspoonful Cleveland's baking
powder,
1 teaspoonful vanilla or lemon.
Bake twenty minutes in a quick oven.
MRS. J. A. MARKEL.
Custard Cake.
3 eggs,
1 cupful sugar,
4 tablespoonfuls milk,
1 1/2 cupfuls flour,
2 teaspoonfuls Cleveland's baking
powder.
Bake in layers.
CUSTARD FILLING.--Cook together one cupful milk, one-
half cupful sugar, one egg well beaten, butter size of walnut,
and Kingsford's cornstarch to thicken. Flavor and spread be-
tween the layers.
MRS. W. A. SMITH.
Almond Custard Cake.
Whites of 10 eggs,
1 cupful butter,
2 1/2 cupfuls pulverized sugar,
3/4 cupful milk,
4 cupfuls sifted flour,
4 small teaspoonfuls Cleveland's bak-
ing powder.
FILLING.--One cupful blanched almonds chopped, one cup-
ful pulverized sugar, one cupful sour whipped cream flavored
with vanilla and almond.
ORDER OF EXERCISES.--First cream the butter, then add
sugar little by little, then add eggs and flour alternately, the
eggs having been beaten stiff, and flour and baking powder
sifted together. Lastly, add the flavoring.
MRS. A. J. HAZLETT.
Bread Cake.
1/2 lb. butter,
1 lb. sugar,
2 lbs. light bread dough,
4 eggs,
1 cupful raisins,
1 cupful English currants,
1 cupful dates,
Cinnamon.
1 teaspoonful soda. (See table weights and measures, page 7).
Bake at once in a slow oven.
MRS. A. BISHOP.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
[corresponds to page 71 of Delaware Cook Book]
DELAWARE COOK BOOK 71
Simple Sponge Cake.
3 eggs,
1 cupful powdered sugar,
1 cupful flour,
1 tablespoonful water,
1 teaspoonful Cleveland's baking
powder,
1 teaspoonful vanilla or lemon.
Bake twenty minutes in a quick oven.
MRS. J. A. MARKEL.
Custard Cake.
3 eggs,
1 cupful sugar,
4 tablespoonfuls milk,
1 1/2 cupfuls flour,
2 teaspoonfuls Cleveland's baking
powder.
Bake in layers.
CUSTARD FILLING.--Cook together one cupful milk, one-
half cupful sugar, one egg well beaten, butter size of walnut,
and Kingsford's cornstarch to thicken. Flavor and spread be-
tween the layers.
MRS. W. A. SMITH.
Almond Custard Cake.
Whites of 10 eggs,
1 cupful butter,
2 1/2 cupfuls pulverized sugar,
3/4 cupful milk,
4 cupfuls sifted flour,
4 small teaspoonfuls Cleveland's bak-
ing powder.
FILLING.--One cupful blanched almonds chopped, one cup-
ful pulverized sugar, one cupful sour whipped cream flavored
with vanilla and almond.
ORDER OF EXERCISES.--First cream the butter, then add
sugar little by little, then add eggs and flour alternately, the
eggs having been beaten stiff, and flour and baking powder
sifted together. Lastly, add the flavoring.
MRS. A. J. HAZLETT.
Bread Cake.
1/2 lb. butter,
1 lb. sugar,
2 lbs. light bread dough,
4 eggs,
1 cupful raisins,
1 cupful English currants,
1 cupful dates,
Cinnamon.
1 teaspoonful soda. (See table weights and measures, page 7).
Bake at once in a slow oven.
MRS. A. BISHOP.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
Title
Delaware Cook Book (p. 77)
Description
[page 77]
[corresponds to page 72 of Delaware Cook Book]
72 DELAWARE COOK BOOK
Queen Cake.
1 cupful butter,
2 cupfuls sugar,
1/2 cup milk,
3 cupfuls flour,
2 tablespoonfuls Cleveland's baking
powder,
Whites of 7 eggs,
1 cupful citron, chopped fine,
1/2 pound chopped almonds,
1 cupful cocoanut,
Add fruit last.
Bake in a moderate oven.
MRS. DR. NEIL.
Cincinnati or Pork Cake.
1 lb. pork (free from lean or rind),
chopped fine,
2 cupfuls boiling water or coffee,
(coffee is best), pour over it
and let cool,
2 cupfuls sugar,
1 cupful molasses,
7 cupfuls flour,
1 large teaspoonful soda,
1 teaspoonful cloves and cinnamon,
2 lbs. raisins,
1/4 lb. citron.
Bake two and one-half hours.
MRS. W. W. WILLIAMS.
Fruit Cake.
1 lb. butter,
1 lb. powdered sugar,
12 eggs,
1 lb. browned flour,
1 lb. raisins,
1/2 lb. citron and lemon peel,
2 teaspoonfuls mixed spices, (cloves,
allspice and cinnamon),
1 grated nutmeg,
1 lb. currants. (See tables of weights and measures, page 7).
Brown the flour and let it cool before using. Mix sugar
and butter to a cream, add beaten yolks of eggs, then fruit and
spices which have been mixed with the brown flour. Bake
three hours and let it remain in the oven until the oven is cold.
It will keep for months.
MRS. J. M. ARMSTRONG.
Good Eggless Cake.
1/2 cupful butter,
1 1/2 cupfuls sugar,
1 cupful sour milk,
3 cupfuls flour,
1 small teaspoonful soda,
1 cupful chopped raisins, cinnamon
and nutmeg,
MISS FIDELIA PERKINS.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
[corresponds to page 72 of Delaware Cook Book]
72 DELAWARE COOK BOOK
Queen Cake.
1 cupful butter,
2 cupfuls sugar,
1/2 cup milk,
3 cupfuls flour,
2 tablespoonfuls Cleveland's baking
powder,
Whites of 7 eggs,
1 cupful citron, chopped fine,
1/2 pound chopped almonds,
1 cupful cocoanut,
Add fruit last.
Bake in a moderate oven.
MRS. DR. NEIL.
Cincinnati or Pork Cake.
1 lb. pork (free from lean or rind),
chopped fine,
2 cupfuls boiling water or coffee,
(coffee is best), pour over it
and let cool,
2 cupfuls sugar,
1 cupful molasses,
7 cupfuls flour,
1 large teaspoonful soda,
1 teaspoonful cloves and cinnamon,
2 lbs. raisins,
1/4 lb. citron.
Bake two and one-half hours.
MRS. W. W. WILLIAMS.
Fruit Cake.
1 lb. butter,
1 lb. powdered sugar,
12 eggs,
1 lb. browned flour,
1 lb. raisins,
1/2 lb. citron and lemon peel,
2 teaspoonfuls mixed spices, (cloves,
allspice and cinnamon),
1 grated nutmeg,
1 lb. currants. (See tables of weights and measures, page 7).
Brown the flour and let it cool before using. Mix sugar
and butter to a cream, add beaten yolks of eggs, then fruit and
spices which have been mixed with the brown flour. Bake
three hours and let it remain in the oven until the oven is cold.
It will keep for months.
MRS. J. M. ARMSTRONG.
Good Eggless Cake.
1/2 cupful butter,
1 1/2 cupfuls sugar,
1 cupful sour milk,
3 cupfuls flour,
1 small teaspoonful soda,
1 cupful chopped raisins, cinnamon
and nutmeg,
MISS FIDELIA PERKINS.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
Title
Delaware Cook Book (p. 78)
Description
[page 78]
[corresponds to page 73 of Delaware Cook Book]
DELAWARE COOK BOOK 73
Thanksgiving Fruit Cake.
1 cupful butter, soft,
1 pound black sugar,
1 cupful N. O. molasses,
1 cupful strong coffee,
4 eggs, yolks and whites beaten sep-
arately,
1 pound raisins,
1 pound currants,
1/4 pound citron,
1 tablespoonful spice,
Alum size of kernel of corn, dissolved
in hot water.
One teaspoonful soda, added the last thing before the flour;
add flour, not too stiff, and bake slowly. Put in a cool oven and
let the cake and oven heat together.
MRS. ARNOLD O. BROWN.
Fig Cake.
WHITE.
2/3 cupful butter,
2 cupfuls sugar,
2/3 cupful milk,
3 cupfuls flour,
3 teaspoonfuls Cleveland's baking
powder,
Whites of 8 eggs,
Bake in two pans.
GOLD.
1/2 cupful butter,
1 cupful sugar,
1/2 cupful milk,
1 1/2 cupfuls flour,
1 1/2 teaspoons Cleveland's baking
powder,
1 teaspoonful allspice,
1 teaspoonful cinnamon,
Yolks of 7 eggs.
Put half the gold part in a pan cover closely with halved
figs, sifted with flour, then put in the rest of the yellow dough.
When baked, place the gold cake between the two whites, with
icing between the layers and on top.
MRS. HORTENSE CAMP LEE.
Filbert or Hazelnut Tart.
1 pound nuts,
14 stale lady fingers,
10 eggs,
1 1/2 pounds granulated sugar,
1 lemon.
Crack nuts, and grate or powder the kernels; powder lady
fingers with a rolling-pin; beat yolks of eggs and sugar to a
cream; add powdered nuts, setting aside a handful of the
coarser pieces for us on the layers. Add grated lemon peel
and juice and the powdered lady fingers; beat well together,
then add slowly the beaten whites of the eggs. Bake slowly in
two jelly pans. Moisten confectioner's sugar with a little water
and spread over the layers, sprinkling the coarser grated ker-
nels between and on top of the layers.
MRS. MORK.
[corresponds to page 73 of Delaware Cook Book]
DELAWARE COOK BOOK 73
Thanksgiving Fruit Cake.
1 cupful butter, soft,
1 pound black sugar,
1 cupful N. O. molasses,
1 cupful strong coffee,
4 eggs, yolks and whites beaten sep-
arately,
1 pound raisins,
1 pound currants,
1/4 pound citron,
1 tablespoonful spice,
Alum size of kernel of corn, dissolved
in hot water.
One teaspoonful soda, added the last thing before the flour;
add flour, not too stiff, and bake slowly. Put in a cool oven and
let the cake and oven heat together.
MRS. ARNOLD O. BROWN.
Fig Cake.
WHITE.
2/3 cupful butter,
2 cupfuls sugar,
2/3 cupful milk,
3 cupfuls flour,
3 teaspoonfuls Cleveland's baking
powder,
Whites of 8 eggs,
Bake in two pans.
GOLD.
1/2 cupful butter,
1 cupful sugar,
1/2 cupful milk,
1 1/2 cupfuls flour,
1 1/2 teaspoons Cleveland's baking
powder,
1 teaspoonful allspice,
1 teaspoonful cinnamon,
Yolks of 7 eggs.
Put half the gold part in a pan cover closely with halved
figs, sifted with flour, then put in the rest of the yellow dough.
When baked, place the gold cake between the two whites, with
icing between the layers and on top.
MRS. HORTENSE CAMP LEE.
Filbert or Hazelnut Tart.
1 pound nuts,
14 stale lady fingers,
10 eggs,
1 1/2 pounds granulated sugar,
1 lemon.
Crack nuts, and grate or powder the kernels; powder lady
fingers with a rolling-pin; beat yolks of eggs and sugar to a
cream; add powdered nuts, setting aside a handful of the
coarser pieces for us on the layers. Add grated lemon peel
and juice and the powdered lady fingers; beat well together,
then add slowly the beaten whites of the eggs. Bake slowly in
two jelly pans. Moisten confectioner's sugar with a little water
and spread over the layers, sprinkling the coarser grated ker-
nels between and on top of the layers.
MRS. MORK.
Title
Delaware Cook Book (p. 79)
Description
[page 79]
[corresponds to page 74 of Delaware Cook Book]
74 DELAWARE COOK BOOK.
Kaughie Keighk.
JEST FER PHUNN.
1 kupful kold watter,
1 kupful butter,
1 kupful shuger,
1 kupful merlassis,
3 kupfuls phloughr,
3 aiggs,
2 tablespunefuls sinamon,
1 tablespunefuls awlspys,
1 tabelspuneful kloavs,
1 teespuneful psowda,
2 teespunefuls vinnegur,
1 pownd wrayzines.
Cora's Cake.
1/2 cupful butter (scant),
1 large cupful sugar,
1/2 cupful water,
2 large cups flour,
2 teaspoons Cleveland's baking
powder,
1 teaspoonful vanilla or lemon.
Whites of 5 eggs.
Bake in layers.
FILLING--CHOCOLATE CARAMEL.
2 1/2 cupfuls brown sugar,
1/2 cupful milk,
2 tablespoonfuls water,
1 tablespoonful flour,
1 teaspoonful butter.
Boil five minutes; add nearly one-half cake grated choco-
late. Cook to the consistency of jelly; add a pinch of soda, and
when cool, one teaspoonful vanilla. Spread between layers, on
top and sides of cake.
OR, CREAM CARAMEL.
1 cupful white sugar,
1 cup brown sugar,
Water to moisten,
1 teaspoonful butter.
Boil until it will harden in cold water; add one cup cream
and cook until thick. Flavor with one teaspoonful vanilla.
MRS. GEO. D. LOWREY.
Almond Icing.
Whites of four eggs, one pound powdered sugar, one pound
sweet almonds. Blanch the almonds by pouring boiling water
over them. When dry, pound them to a paste and put into the
icing.
MRS. LOUISE REYNOLDS.
Soft Frosting.
2 cupfuls granulated sugar,
1/4 cupful water,
5 tablespoonfuls thick cream,
1 tablespoonful butter,
Boil sugar and water until it will harden in cold water; take
from the stove, add butter and cream, and stir briskly until cool.
Cake can be cut immediately, if desired.
MISS L. BELLE MOYER.
[corresponds to page 74 of Delaware Cook Book]
74 DELAWARE COOK BOOK.
Kaughie Keighk.
JEST FER PHUNN.
1 kupful kold watter,
1 kupful butter,
1 kupful shuger,
1 kupful merlassis,
3 kupfuls phloughr,
3 aiggs,
2 tablespunefuls sinamon,
1 tablespunefuls awlspys,
1 tabelspuneful kloavs,
1 teespuneful psowda,
2 teespunefuls vinnegur,
1 pownd wrayzines.
Cora's Cake.
1/2 cupful butter (scant),
1 large cupful sugar,
1/2 cupful water,
2 large cups flour,
2 teaspoons Cleveland's baking
powder,
1 teaspoonful vanilla or lemon.
Whites of 5 eggs.
Bake in layers.
FILLING--CHOCOLATE CARAMEL.
2 1/2 cupfuls brown sugar,
1/2 cupful milk,
2 tablespoonfuls water,
1 tablespoonful flour,
1 teaspoonful butter.
Boil five minutes; add nearly one-half cake grated choco-
late. Cook to the consistency of jelly; add a pinch of soda, and
when cool, one teaspoonful vanilla. Spread between layers, on
top and sides of cake.
OR, CREAM CARAMEL.
1 cupful white sugar,
1 cup brown sugar,
Water to moisten,
1 teaspoonful butter.
Boil until it will harden in cold water; add one cup cream
and cook until thick. Flavor with one teaspoonful vanilla.
MRS. GEO. D. LOWREY.
Almond Icing.
Whites of four eggs, one pound powdered sugar, one pound
sweet almonds. Blanch the almonds by pouring boiling water
over them. When dry, pound them to a paste and put into the
icing.
MRS. LOUISE REYNOLDS.
Soft Frosting.
2 cupfuls granulated sugar,
1/4 cupful water,
5 tablespoonfuls thick cream,
1 tablespoonful butter,
Boil sugar and water until it will harden in cold water; take
from the stove, add butter and cream, and stir briskly until cool.
Cake can be cut immediately, if desired.
MISS L. BELLE MOYER.
Title
Delaware Cook Book (p. 80)
Description
[page 80]
[corresponds to page 75 of Delaware Cook Book]
DELAWARE COOK BOOK. 75
GINGER BREADS AND COOKIES.
Gingerbread.
1 cupful butter,
1 cupful N. O. molasses,
1 cupful sour milk,
2 cupfuls light brown sugar,
4 1/2 cupfuls flour,
3 eggs,
1 teaspoonful soda,
1 teaspoonful ginger.
MRS. ORIE SHUR.
Mother's Gingerbread.
One teacupful molasses, one-half cupful butter; fill up the
cup with hot water; add one tablespoonful ginger, and dissolve
one teaspoonful soda in the water. (To dissolve a little alum
and add to the molasses will improve it.) Flour enough for a
thin batter.
MRS. W. Z. EVANS.
Fruit Gingerbread.
1 cupful granulated sugar,
1 cupful molasses,
1 level teaspoonful soda,
1 heaping teaspoonful ginger,
1/2 teaspoonful cinnamon,
1 teaspoonful Cleveland's baking
powder,
2 eggs,
1 cupful raisins,
1 cupful currants,
1 cupful sweet milk,
1/2 cupful butter,
A little salt.
A little more than three cupfuls flour. Beat the soda in the
molasses, and sift the baking powder with the flour.
MRS. PHILA PALMER.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
[corresponds to page 75 of Delaware Cook Book]
DELAWARE COOK BOOK. 75
GINGER BREADS AND COOKIES.
Gingerbread.
1 cupful butter,
1 cupful N. O. molasses,
1 cupful sour milk,
2 cupfuls light brown sugar,
4 1/2 cupfuls flour,
3 eggs,
1 teaspoonful soda,
1 teaspoonful ginger.
MRS. ORIE SHUR.
Mother's Gingerbread.
One teacupful molasses, one-half cupful butter; fill up the
cup with hot water; add one tablespoonful ginger, and dissolve
one teaspoonful soda in the water. (To dissolve a little alum
and add to the molasses will improve it.) Flour enough for a
thin batter.
MRS. W. Z. EVANS.
Fruit Gingerbread.
1 cupful granulated sugar,
1 cupful molasses,
1 level teaspoonful soda,
1 heaping teaspoonful ginger,
1/2 teaspoonful cinnamon,
1 teaspoonful Cleveland's baking
powder,
2 eggs,
1 cupful raisins,
1 cupful currants,
1 cupful sweet milk,
1/2 cupful butter,
A little salt.
A little more than three cupfuls flour. Beat the soda in the
molasses, and sift the baking powder with the flour.
MRS. PHILA PALMER.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
Title
Delaware Cook Book (p. 81)
Description
[page 81]
[corresponds to page 76 of Delaware Cook Book]
76 DELAWARE COOK BOOK.
Ginger Cake.
1/2 cupful brown sugar,
1/2 cupful N. O. molasses,
1/2 cupful lard and butter,
1/2 cupful hot water,
1 teaspoonful Cleveland's baking
powder, sifted with flour.
1 teaspoonful ginger,
1 teaspoonful soda,
1 egg,
2 1/2 cupfuls flour.
MRS. A. MOORE.
Soft Gingerbread.
2 eggs,
1 cupful sugar,
1 cupful Orleans molasses,
1/2 cupful butter (small),
1 cupful sour milk,
1 heaping teaspoonful ginger,
1 heaping teaspoonful soda,
MRS. LEEPER.
Ginger Jelly Cake.
1 cupful best Orleans molasses,
1/2 cupful butter,
1/2 cupful buttermilk,
2 eggs,
1 tablespoonful ginger,
1 teaspoonful soda dissolved in mo-
lasses.
Bake in four cakes, and spread with jelly. Icing may be
used, if desired.
MOTHER CARY.
Ginger Cookies.
1 cupful brown sugar,
2 cupfuls molasses,
2/3 cupful sour milk,
2 eggs.
1 cupful lard,
5 teaspoonfuls soda,
3 tablespoonfuls ginger.
Mix part of the soda with the flour. Roll them out as soft
as you can.
MRS. F. HEINRICHS.
Cookies.
4 eggs,
1 cupful butter,
2 cupfuls sugar,
1 teaspoonful soda,
2 tablespoonfuls water.
Enough flour to roll. This will make one hundred cookies.
MRS. ORIE SHUR.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
[corresponds to page 76 of Delaware Cook Book]
76 DELAWARE COOK BOOK.
Ginger Cake.
1/2 cupful brown sugar,
1/2 cupful N. O. molasses,
1/2 cupful lard and butter,
1/2 cupful hot water,
1 teaspoonful Cleveland's baking
powder, sifted with flour.
1 teaspoonful ginger,
1 teaspoonful soda,
1 egg,
2 1/2 cupfuls flour.
MRS. A. MOORE.
Soft Gingerbread.
2 eggs,
1 cupful sugar,
1 cupful Orleans molasses,
1/2 cupful butter (small),
1 cupful sour milk,
1 heaping teaspoonful ginger,
1 heaping teaspoonful soda,
MRS. LEEPER.
Ginger Jelly Cake.
1 cupful best Orleans molasses,
1/2 cupful butter,
1/2 cupful buttermilk,
2 eggs,
1 tablespoonful ginger,
1 teaspoonful soda dissolved in mo-
lasses.
Bake in four cakes, and spread with jelly. Icing may be
used, if desired.
MOTHER CARY.
Ginger Cookies.
1 cupful brown sugar,
2 cupfuls molasses,
2/3 cupful sour milk,
2 eggs.
1 cupful lard,
5 teaspoonfuls soda,
3 tablespoonfuls ginger.
Mix part of the soda with the flour. Roll them out as soft
as you can.
MRS. F. HEINRICHS.
Cookies.
4 eggs,
1 cupful butter,
2 cupfuls sugar,
1 teaspoonful soda,
2 tablespoonfuls water.
Enough flour to roll. This will make one hundred cookies.
MRS. ORIE SHUR.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
Title
Delaware Cook Book (p. 82)
Description
[page 82]
[corresponds to page 77 of Delaware Cook Book]
DELAWARE COOK BOOK. 77
Ginger Drop Cakes.
These are delicious, and are less trouble than cookies, as
they are not rolled out.
1 cupful molasses,
1/2 cupful butter,
1 cupful sugar,
1/3 cupful boiling water,
2 eggs,
1 teaspoonful ginger,
1/2 teaspoonful cinnamon,
1 teaspoonful salt,
1 teaspoonful soda,
3 heaping cupfuls flour.
Butter large baking pans, and drop small spoonfuls of the
batter at intervals of two inches over the pans. If put too close
they will run together in baking and loose their form.
MISS MAGGIE SIMMONS.
Cookies.
2 eggs,
1 1/2 cupful sugar,
2/3 cupful butter,
3 tablespoons milk,
2 teaspoonfuls lemon extract,
2 teaspoonfuls Cleveland's baking
powder.
Mix with flour as soft as can be well rolled out.
MISS JESSIE A. JOHNSON.
Lemon Crackers.
2 beaten eggs,
2 cupfuls sugar,
1 cupful lard,
2 cupfuls sweet milk,
Two tablespoonfuls lemon essence and half of five cents'
worth carbonate ammonia. Mix all together, and add flour to
roll out; cut in squares, pick with a fork, and bake in a quick
oven.
MRS. LOTTIE L. GATES.
Lemon Crackers.
Two and one-half cupfuls pulverized sugar, one pint lard,
whites of two eggs beaten to a stiff froth. One ounce Baker's
ammonia pulverized and put into a pint sweet milk and let soak
twelve hours. Two tablespoonfuls lemon extract. Mix in as
much flour as possible; roll out, and cut with square cutter.
Lay on buttered tins one-half inch apart. Bake in a quick
oven.
MRS. W. A. SMITH.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
[corresponds to page 77 of Delaware Cook Book]
DELAWARE COOK BOOK. 77
Ginger Drop Cakes.
These are delicious, and are less trouble than cookies, as
they are not rolled out.
1 cupful molasses,
1/2 cupful butter,
1 cupful sugar,
1/3 cupful boiling water,
2 eggs,
1 teaspoonful ginger,
1/2 teaspoonful cinnamon,
1 teaspoonful salt,
1 teaspoonful soda,
3 heaping cupfuls flour.
Butter large baking pans, and drop small spoonfuls of the
batter at intervals of two inches over the pans. If put too close
they will run together in baking and loose their form.
MISS MAGGIE SIMMONS.
Cookies.
2 eggs,
1 1/2 cupful sugar,
2/3 cupful butter,
3 tablespoons milk,
2 teaspoonfuls lemon extract,
2 teaspoonfuls Cleveland's baking
powder.
Mix with flour as soft as can be well rolled out.
MISS JESSIE A. JOHNSON.
Lemon Crackers.
2 beaten eggs,
2 cupfuls sugar,
1 cupful lard,
2 cupfuls sweet milk,
Two tablespoonfuls lemon essence and half of five cents'
worth carbonate ammonia. Mix all together, and add flour to
roll out; cut in squares, pick with a fork, and bake in a quick
oven.
MRS. LOTTIE L. GATES.
Lemon Crackers.
Two and one-half cupfuls pulverized sugar, one pint lard,
whites of two eggs beaten to a stiff froth. One ounce Baker's
ammonia pulverized and put into a pint sweet milk and let soak
twelve hours. Two tablespoonfuls lemon extract. Mix in as
much flour as possible; roll out, and cut with square cutter.
Lay on buttered tins one-half inch apart. Bake in a quick
oven.
MRS. W. A. SMITH.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
Title
Delaware Cook Book (p. 83)
Description
[page 83]
[corresponds to page 78 of Delaware Cook Book]
78 DELAWARE COOK BOOK.
Lady Fingers.
2 eggs,
1 cupful sugar,
1/2 cupful butter beaten to a cream,
4 tablespoonfuls sweet milk
Two teaspoonfuls Cleveland's baking powder, and enough
flour to stir with spoon; flavor with lemon or vanilla; flour your
moulding board, take a little piece of dough, roll with your
hand as large as your finger, cut off in four-inch lengths, put
closely on buttered tins, and bake in a quick oven.
MRS. W. A. SMITH.
Fine Sugar Cookies.
Two and one-half cupfuls sugar, one heaping cupful butter
or beef dripping, (one-half lard will do,) one and one-half pints
sour cream and buttermilk, (half and half,) three eggs, one heap-
ing teaspoonful soda, same of cream tartar. If butter is used
no salt is needed; if not, one scant teapoonful salt; flavor to
taste; flour to make a soft dough; roll thin, sprinkle with granu-
lated sugar; cut out and lay in pan so they will not touch.
Bake in quick oven.
MRS. IDA M. WARD.
Pretzels.
Make like bread, but very much stiffer, and roll shape of
pretzels. Let them rise; dip into boiling lye, sprinkle plenty of
salt on them, and bake in a quick oven.
MRS. L. COLLMER.
Hermit Cakes.
1 1/2 cupfuls brown sugar,
1/2 cupful currants,
1/2 cupful butter,
1 teaspoonful soda,
1 teaspoonful nutmeg,
1/2 cupful seeded raisins, chopped fine,
2 eggs,
Salt to taste,
1 teaspoonful cinnamon,
1 teaspoonful cloves,
Dissolve soda in oen tablespoonful sweet milk. Just flour
enough to mould out. Bake in small cakes.
MISS MAME THOMAS.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and 15 cent Vanilla Extracts, the best in the world for the money.
[corresponds to page 78 of Delaware Cook Book]
78 DELAWARE COOK BOOK.
Lady Fingers.
2 eggs,
1 cupful sugar,
1/2 cupful butter beaten to a cream,
4 tablespoonfuls sweet milk
Two teaspoonfuls Cleveland's baking powder, and enough
flour to stir with spoon; flavor with lemon or vanilla; flour your
moulding board, take a little piece of dough, roll with your
hand as large as your finger, cut off in four-inch lengths, put
closely on buttered tins, and bake in a quick oven.
MRS. W. A. SMITH.
Fine Sugar Cookies.
Two and one-half cupfuls sugar, one heaping cupful butter
or beef dripping, (one-half lard will do,) one and one-half pints
sour cream and buttermilk, (half and half,) three eggs, one heap-
ing teaspoonful soda, same of cream tartar. If butter is used
no salt is needed; if not, one scant teapoonful salt; flavor to
taste; flour to make a soft dough; roll thin, sprinkle with granu-
lated sugar; cut out and lay in pan so they will not touch.
Bake in quick oven.
MRS. IDA M. WARD.
Pretzels.
Make like bread, but very much stiffer, and roll shape of
pretzels. Let them rise; dip into boiling lye, sprinkle plenty of
salt on them, and bake in a quick oven.
MRS. L. COLLMER.
Hermit Cakes.
1 1/2 cupfuls brown sugar,
1/2 cupful currants,
1/2 cupful butter,
1 teaspoonful soda,
1 teaspoonful nutmeg,
1/2 cupful seeded raisins, chopped fine,
2 eggs,
Salt to taste,
1 teaspoonful cinnamon,
1 teaspoonful cloves,
Dissolve soda in oen tablespoonful sweet milk. Just flour
enough to mould out. Bake in small cakes.
MISS MAME THOMAS.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and 15 cent Vanilla Extracts, the best in the world for the money.
Title
Delaware Cook Book (p. 84)
Description
[page 84]
[corresponds to page 79 of Delaware Cook Book]
DELAWARE COOK BOOK. 79
Little Sponge Cakes.
3 eggs, beaten separately,
1 teaspoonful Cleveland's baking
powder,
1 cupful of flour,
1 cupful coffee A sugar,
1 tablespoonful cold water.
Flavoring. Bake in gem pans in a quick oven. This
amount will make a dozen in deep pans.
MISS CARRIE M. LEAS.
Graham Cookies.
Break one egg into a cup, beat light; add to it one tea-
spoonful butter, three tablespoonfuls cold water, one-half tea-
spoonful soda previously dissolved in very little warm water.
Fill the cup with brown sugar; turn out into a dish and add two
cups Graham flour, or enough to make a stiff dough. Roll
very thin, using white flour, if needed for the board, and cut
into small cookies, put on greased tins, and bake quickly for
twelve minutes, or until a very delicate brown.
MRS. S. K. DUVALL.
Fried Cakes.
1 cupful sugar,
1 cupful milk,
1 large spoonful butter,
2 eggs,
1/2 nutmeg,
2 teaspoonfuls Cleveland's baking
powder.
Flour sufficient to roll out. Cut in cakes.
MISS JENNIE WOODWARD.
Doughnuts.
1 1/2 cupfuls sugar,
2 cupfuls buttermilk, (or sour or
sweet milk),
1 teaspoonful soda with sour milk, if
used,
2 1/2 teaspoonfuls baking powder with
the sweet milk,
6 tablespoonfuls melted lard and
butter,
1/2 teaspoonful salt,
3 or 4 eggs, as can be afforded,
Flour to make a very soft dough.
With the hands take a lump of the dough and roll into
balls.
MRS. M. A. MITCHELL.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and cent 15 Vanilla Extracts, the best in the world for the money.
[corresponds to page 79 of Delaware Cook Book]
DELAWARE COOK BOOK. 79
Little Sponge Cakes.
3 eggs, beaten separately,
1 teaspoonful Cleveland's baking
powder,
1 cupful of flour,
1 cupful coffee A sugar,
1 tablespoonful cold water.
Flavoring. Bake in gem pans in a quick oven. This
amount will make a dozen in deep pans.
MISS CARRIE M. LEAS.
Graham Cookies.
Break one egg into a cup, beat light; add to it one tea-
spoonful butter, three tablespoonfuls cold water, one-half tea-
spoonful soda previously dissolved in very little warm water.
Fill the cup with brown sugar; turn out into a dish and add two
cups Graham flour, or enough to make a stiff dough. Roll
very thin, using white flour, if needed for the board, and cut
into small cookies, put on greased tins, and bake quickly for
twelve minutes, or until a very delicate brown.
MRS. S. K. DUVALL.
Fried Cakes.
1 cupful sugar,
1 cupful milk,
1 large spoonful butter,
2 eggs,
1/2 nutmeg,
2 teaspoonfuls Cleveland's baking
powder.
Flour sufficient to roll out. Cut in cakes.
MISS JENNIE WOODWARD.
Doughnuts.
1 1/2 cupfuls sugar,
2 cupfuls buttermilk, (or sour or
sweet milk),
1 teaspoonful soda with sour milk, if
used,
2 1/2 teaspoonfuls baking powder with
the sweet milk,
6 tablespoonfuls melted lard and
butter,
1/2 teaspoonful salt,
3 or 4 eggs, as can be afforded,
Flour to make a very soft dough.
With the hands take a lump of the dough and roll into
balls.
MRS. M. A. MITCHELL.
To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent
Lemon and cent 15 Vanilla Extracts, the best in the world for the money.
Title
Delaware Cook Book (p. 85)
Description
[page 85]
[corresponds to page 80 of Delaware Cook Book]
80 DELAWARE COOK BOOK.
Doughnuts.
2 cupfuls sugar,
3 eggs,
2 cupfuls sour milk,
1 teaspoonful soda.
A piece of butter half as large as an egg. Flour to make
soft dough.
MISS ANNA GRAY.
Springela.
4 eggs,
1 pound pulverized sugar,
1 teaspoonful anise oil,
5 cents worth anise seed,
2 teaspoonfuls Cleveland's baking
powder,
A little butter and milk.
Beat the yolks of eggs and sugar one hour, then add oil,
seed, butter, milk and baking powder. Put in enough flour to
roll out. Do not roll too thin. Cut in any shape; let them
stand over night, and bake in the morning.
MRS. L. COLLMER.
Hickorynut Cake.
Beat the whites of three eggs light, add one cupful white
sugar, one tablespoonful flour, and 1 1/2 cupfuls hickorynuts chop-
ped fine. Drop on floured tins and bake in a moderate oven.
MRS. HEIKIS.
Hickorynut Macaroons.
2 cupfuls sugar,
2 cupfuls hickorynuts, chopped fine,
Whites of 3 eggs,
1 cupful flour,
2 tablespoonfuls water,
1 teaspoonful Cleveland's baking
powder.
Don't roll out; make stiff enough to drop in pans two inches
apart. Bake in moderate oven.
MISS GRACE E. WOTTRING.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
[corresponds to page 80 of Delaware Cook Book]
80 DELAWARE COOK BOOK.
Doughnuts.
2 cupfuls sugar,
3 eggs,
2 cupfuls sour milk,
1 teaspoonful soda.
A piece of butter half as large as an egg. Flour to make
soft dough.
MISS ANNA GRAY.
Springela.
4 eggs,
1 pound pulverized sugar,
1 teaspoonful anise oil,
5 cents worth anise seed,
2 teaspoonfuls Cleveland's baking
powder,
A little butter and milk.
Beat the yolks of eggs and sugar one hour, then add oil,
seed, butter, milk and baking powder. Put in enough flour to
roll out. Do not roll too thin. Cut in any shape; let them
stand over night, and bake in the morning.
MRS. L. COLLMER.
Hickorynut Cake.
Beat the whites of three eggs light, add one cupful white
sugar, one tablespoonful flour, and 1 1/2 cupfuls hickorynuts chop-
ped fine. Drop on floured tins and bake in a moderate oven.
MRS. HEIKIS.
Hickorynut Macaroons.
2 cupfuls sugar,
2 cupfuls hickorynuts, chopped fine,
Whites of 3 eggs,
1 cupful flour,
2 tablespoonfuls water,
1 teaspoonful Cleveland's baking
powder.
Don't roll out; make stiff enough to drop in pans two inches
apart. Bake in moderate oven.
MISS GRACE E. WOTTRING.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
Title
Delaware Cook Book (p. 86)
Description
[page 86]
[corresponds to page 81 of Delaware Cook Book]
DELAWARE COOK BOOK. 81
CANDIES AND CONFECTIONS.
Candy should not be stirred while boiling. Cream of tartar
should not be added until the syrup begins to boil. Butter
should be put in when candy is almost done. Flavors are more
delicate when not boiled in candy, but added afterward.
Unboiled Cream Candy.
Take the white of an egg, an equal quantity of water or
cream, and enough confectioner's sugar to make a firm but not
hard paste. This forms the basis for many kinds of home-made
candies.
MRS. W. A. SMITH.
Peanut Candy.
Five cents worth of peanuts, one teacupful granulated
sugar. Put the sugar without any water in a hot skillet and
stir constantly till the sugar is melted. Remove from the fire
and pour over the peanuts while there are yet a few fine grains
of sugar in it, or it will have a burnt taste.
MISS FIDELIA PERKINS.
Everton Taffy, With White Sugar.
Put two cupfuls granulated sugar in a saucepan with a cupful
of hot water; beat a half cupful butter to a cream. When the
sugar is dissolved add the butter, and keep stirring the mixture
over the fire until it sets, when a little is poured on a buttered
dish. Just as it is done add six drops of essence of lemon.
Butter a tin, pour on the mixture, one-fourth to one-half inch
thick, and when cool it will easily separate from the dish. Mark
off in squares, if you wish it to break easily.
MISS EVELYN THOMAS.
[corresponds to page 81 of Delaware Cook Book]
DELAWARE COOK BOOK. 81
CANDIES AND CONFECTIONS.
Candy should not be stirred while boiling. Cream of tartar
should not be added until the syrup begins to boil. Butter
should be put in when candy is almost done. Flavors are more
delicate when not boiled in candy, but added afterward.
Unboiled Cream Candy.
Take the white of an egg, an equal quantity of water or
cream, and enough confectioner's sugar to make a firm but not
hard paste. This forms the basis for many kinds of home-made
candies.
MRS. W. A. SMITH.
Peanut Candy.
Five cents worth of peanuts, one teacupful granulated
sugar. Put the sugar without any water in a hot skillet and
stir constantly till the sugar is melted. Remove from the fire
and pour over the peanuts while there are yet a few fine grains
of sugar in it, or it will have a burnt taste.
MISS FIDELIA PERKINS.
Everton Taffy, With White Sugar.
Put two cupfuls granulated sugar in a saucepan with a cupful
of hot water; beat a half cupful butter to a cream. When the
sugar is dissolved add the butter, and keep stirring the mixture
over the fire until it sets, when a little is poured on a buttered
dish. Just as it is done add six drops of essence of lemon.
Butter a tin, pour on the mixture, one-fourth to one-half inch
thick, and when cool it will easily separate from the dish. Mark
off in squares, if you wish it to break easily.
MISS EVELYN THOMAS.
Title
Delaware Cook Book (p. 87)
Description
[page 87]
[corresponds to page 82 of Delaware Cook Book]
82 DELAWARE COOK BOOK.
HOW TO PLEASE YOUR GUESTS.
ORDER YOUR
Ice Cream,
Fruit,
Ices,
Cakes,
Candy and
Sweet Cream,
ALSO
Tables and Chairs,
FROM
BEACH'S
Wholesale Ice Cream Factory,
70 AND 72 SOUTH SANDUSKY STREET.
TELEPHONE 96. DELAWARE, OHIO.
SATISFACTION GUARANTEED.
[corresponds to page 82 of Delaware Cook Book]
82 DELAWARE COOK BOOK.
HOW TO PLEASE YOUR GUESTS.
ORDER YOUR
Ice Cream,
Fruit,
Ices,
Cakes,
Candy and
Sweet Cream,
ALSO
Tables and Chairs,
FROM
BEACH'S
Wholesale Ice Cream Factory,
70 AND 72 SOUTH SANDUSKY STREET.
TELEPHONE 96. DELAWARE, OHIO.
SATISFACTION GUARANTEED.
Title
Delaware Cook Book (p. 88)
Description
[page 88]
[corresponds to page 83 of Delaware Cook Book]
DELAWARE COOK BOOK. 83
Ice Cream Candy
Two cupfuls granulated sugar, one-third cupful boiling
water and one-third teaspoonful cream of tartar. When the
sugar begins to boil add cream of tartar dissolved in a little boil-
ing water and boil ten minutes; then try by dropping some in
cold water. If it is hard when you strike the cup, add a small
piece of butter and remove from the fire. Flavor while working.
MISS CYNTHIA SMITH.
Fudge.
2 cupfuls sugar,
1/2 cupful water, or milk,
1/2 cupful nuts, (may be omitted),
1/4 cake sweet chocolate, grated,
1 tablespoonful butter,
1 teaspoonful vanilla.
Put sugar, nuts and water together, and when boiling well,
add chocolate and butter. When it becomes crisp--test by
dropping into cold water--remove from fire, flavor and beat
until it stiffins. Pour on buttered plate, and immediately check
off in squares with a sharp knife.
MISS GRACE WINTER.
Butter Scotch.
2 cupfuls sugar,
2 tablespoonfuls water,
Piece of butter size of an egg.
Boil without stirring until it hardens on a spoon. Pour out
on buttered plate to cool.
MRS. W. A. SMITH.
Popcorn Balls.
Dissolve one ounce white gum Arabic in one-half pint of
water. And one pound granulated sugar and boil until, when
a little is cooled in a saucer, it becomes so thick as to be stir-
red with difficulty. Pour the hot liquid over half a bushel of
freshly popped corn, and when well mixed the kernels will ad-
here in a mass; form into balls by pressing with the hands
slightly dusted with flour. If ordinary molasses is used, no
gum Arabic is necessary, but the latter is used for the popcorn
ball of commerce.
MISS DORA WHETSEL.
[corresponds to page 83 of Delaware Cook Book]
DELAWARE COOK BOOK. 83
Ice Cream Candy
Two cupfuls granulated sugar, one-third cupful boiling
water and one-third teaspoonful cream of tartar. When the
sugar begins to boil add cream of tartar dissolved in a little boil-
ing water and boil ten minutes; then try by dropping some in
cold water. If it is hard when you strike the cup, add a small
piece of butter and remove from the fire. Flavor while working.
MISS CYNTHIA SMITH.
Fudge.
2 cupfuls sugar,
1/2 cupful water, or milk,
1/2 cupful nuts, (may be omitted),
1/4 cake sweet chocolate, grated,
1 tablespoonful butter,
1 teaspoonful vanilla.
Put sugar, nuts and water together, and when boiling well,
add chocolate and butter. When it becomes crisp--test by
dropping into cold water--remove from fire, flavor and beat
until it stiffins. Pour on buttered plate, and immediately check
off in squares with a sharp knife.
MISS GRACE WINTER.
Butter Scotch.
2 cupfuls sugar,
2 tablespoonfuls water,
Piece of butter size of an egg.
Boil without stirring until it hardens on a spoon. Pour out
on buttered plate to cool.
MRS. W. A. SMITH.
Popcorn Balls.
Dissolve one ounce white gum Arabic in one-half pint of
water. And one pound granulated sugar and boil until, when
a little is cooled in a saucer, it becomes so thick as to be stir-
red with difficulty. Pour the hot liquid over half a bushel of
freshly popped corn, and when well mixed the kernels will ad-
here in a mass; form into balls by pressing with the hands
slightly dusted with flour. If ordinary molasses is used, no
gum Arabic is necessary, but the latter is used for the popcorn
ball of commerce.
MISS DORA WHETSEL.
Title
Delaware Cook Book (p. 89)
Description
[page 89]
[corresponds to page 84 of Delaware Cook Book]
84 DELAWARE COOK BOOK.
Cream Puffs.
Yolks of 2 eggs,
1 cupful sugar,
1 teaspoonful soda,
1/2 teaspoonful flavoring,
1 cupful cream,
2 1/2 scant cups flour,
2 teaspoonfuls cream of tartar,
Bake in patty pans, Cut open and take out some of inside
with a fork. Put into each about two tablespoons whipped
cream, sweetened and flavored to taste. The halves are then
closed together and iced all over with boiled icing.
MRS. JESSIE SEMANS.
Meringues.
Whites of four eggs, one coffee cupful granulated sugar.
Beat the eggs longer than when stiff enough to stand alone;
beat in sugar lightly and quickly with a fork. Take nice clean
pasteboard, drop the mixture on it with a teaspoon, leaving a
space of two inches between them. Shape quickly, making
them either round or oblong. Bake in a moderate oven about
twenty minutes. When done a very delicate brown, take from
the board, turn bottom side up, and with a knife carefully press
in the center of each. Make any amount you wish, as they
will keep any length of time. When you wish to serve, they
may be filled with whipped cream, and two halves pressed
together.
MRS. ORIE SHUR.
Macaroons.
Into the beaten whites of four eggs stir one pound confec-
tioner's sugar. When smooth add one pound chopped hickory-
nuts; use cocoanut if desired. Grease a dripping pan with lard
and drop the mixture in lumps about as large as a hickorynut
and a little distance apart. Bake a few minutes or until maca-
roons are nicely raised. Set the pan aside to cool a little before
removing the macaroons.
MRS. BRITTAIN DREMAN.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
[corresponds to page 84 of Delaware Cook Book]
84 DELAWARE COOK BOOK.
Cream Puffs.
Yolks of 2 eggs,
1 cupful sugar,
1 teaspoonful soda,
1/2 teaspoonful flavoring,
1 cupful cream,
2 1/2 scant cups flour,
2 teaspoonfuls cream of tartar,
Bake in patty pans, Cut open and take out some of inside
with a fork. Put into each about two tablespoons whipped
cream, sweetened and flavored to taste. The halves are then
closed together and iced all over with boiled icing.
MRS. JESSIE SEMANS.
Meringues.
Whites of four eggs, one coffee cupful granulated sugar.
Beat the eggs longer than when stiff enough to stand alone;
beat in sugar lightly and quickly with a fork. Take nice clean
pasteboard, drop the mixture on it with a teaspoon, leaving a
space of two inches between them. Shape quickly, making
them either round or oblong. Bake in a moderate oven about
twenty minutes. When done a very delicate brown, take from
the board, turn bottom side up, and with a knife carefully press
in the center of each. Make any amount you wish, as they
will keep any length of time. When you wish to serve, they
may be filled with whipped cream, and two halves pressed
together.
MRS. ORIE SHUR.
Macaroons.
Into the beaten whites of four eggs stir one pound confec-
tioner's sugar. When smooth add one pound chopped hickory-
nuts; use cocoanut if desired. Grease a dripping pan with lard
and drop the mixture in lumps about as large as a hickorynut
and a little distance apart. Bake a few minutes or until maca-
roons are nicely raised. Set the pan aside to cool a little before
removing the macaroons.
MRS. BRITTAIN DREMAN.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
Title
Delaware Cook Book (p. 90)
Description
[page 90]
[corresponds to page 85 of Delaware Cook Book]
DELAWARE COOK BOOK. 85
Macaroons.
2 cupfuls hickorynuts, chopped fine,
1 cupful sugar,
Rub well together,
1/2 cupful flour,
2 tablespoonfuls water,
1 egg, beaten light,
Add a pinch off baking powder and mix well. Then drop
on buttered dripping pan and bake in a warm (not hot) oven.
MISS MINNIE DUCKWORTH.
Cheese Macaroons.
1 cupful minced cheese,
1 cupful flour,
1/2 cupful butter, scant.
Moisten with milk to a stiff dough. Roll out into thin
sheets. Lay these together; roll, and with sharp knife slice off
pieces one-quarter inch thick. The little cakes should be the
size of a silver dollar. Bake a delicate brown.
MRS. L. E. WINTER.
Plain Ice Cream.
1 quart rich milk,
2 eggs,
1 cupful sugar,
1 heaping teaspoonful Kingsford's
cornstarch.
Heat the milk and when boiling hot stir into it the other
ingredients thoroughly beaten together, and cook five minutes.
Flavor when cool with vanilla.
Ice Cream.
1 quart cream,
1 pint milk,
2 teaspoonfuls vanilla,
4 eggs, beat separate,
1 1/2 cupfuls powdered sugar.
MRS. EUGENE POLLOCK.
Ice Cream.
Three quarts cream, one quart milk, or use equal parts
milk and cream. Take the milk and make a custard, using one-
half tablespoonful Kingsford's cornstarch, yolks three eggs;
then run through a strainer; when cool, add cream and beaten
whites of three eggs and sweeten very sweet.
F. M. B.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
[corresponds to page 85 of Delaware Cook Book]
DELAWARE COOK BOOK. 85
Macaroons.
2 cupfuls hickorynuts, chopped fine,
1 cupful sugar,
Rub well together,
1/2 cupful flour,
2 tablespoonfuls water,
1 egg, beaten light,
Add a pinch off baking powder and mix well. Then drop
on buttered dripping pan and bake in a warm (not hot) oven.
MISS MINNIE DUCKWORTH.
Cheese Macaroons.
1 cupful minced cheese,
1 cupful flour,
1/2 cupful butter, scant.
Moisten with milk to a stiff dough. Roll out into thin
sheets. Lay these together; roll, and with sharp knife slice off
pieces one-quarter inch thick. The little cakes should be the
size of a silver dollar. Bake a delicate brown.
MRS. L. E. WINTER.
Plain Ice Cream.
1 quart rich milk,
2 eggs,
1 cupful sugar,
1 heaping teaspoonful Kingsford's
cornstarch.
Heat the milk and when boiling hot stir into it the other
ingredients thoroughly beaten together, and cook five minutes.
Flavor when cool with vanilla.
Ice Cream.
1 quart cream,
1 pint milk,
2 teaspoonfuls vanilla,
4 eggs, beat separate,
1 1/2 cupfuls powdered sugar.
MRS. EUGENE POLLOCK.
Ice Cream.
Three quarts cream, one quart milk, or use equal parts
milk and cream. Take the milk and make a custard, using one-
half tablespoonful Kingsford's cornstarch, yolks three eggs;
then run through a strainer; when cool, add cream and beaten
whites of three eggs and sweeten very sweet.
F. M. B.
We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts
because they are fine, rich flavors, at half the price of other brands.
Title
Delaware Cook Book (p. 91)
Description
[page 91]
[corresponds to page 86 of Delaware Cook Book]
86 DELAWARE COOK BOOK.
Lemon Ice.
One quart water, juice of four lemons, one pound sugar;
strain the mixture, and just before freezing add the beaten
whites of two eggs.
MRS. W. W. DAVIES.
Pineapple Sherbert.
1/2 canful shredded pineapple
2 lemons,
3 cupfuls sugar,
4 cupfuls water.
Boil the sugar and water, and when cool add the pineapple
and juice of lemons. When partly frozen, beat well, and add
the well-beaten whites of two eggs. Freeze until fine and firm.
MRS. L. E. WINTER.
A Nest of Easter Eggs.
Calf's foot or gelatine jelly, blanc mange, preserved lemon
peel and egg shells. Color the jelly a bright yellow, by soaking
dried saffron blossoms in the water; quarter the lemon rinds,
trim all the white out of them, slice in long strips about the
width of a straw, boil in water until tender, throw into a thick
syrup, and boil until clear, then drain on a sieve. Make a good
blanc mange, divide, color one-third pink with flavor or candy
coloring, color one-third green with flavor or candy coloring,
leave one-third white. Take as many eggs as you wish in the
nest, make a hole in the large end of each, pour out the eggs,
wash and drain the shells; set them in a basin of salt to fill,
pour the blanc mange slowly through a funnel to avoid air bub-
bles; set in a cool place to harden. When ready to serve break
up the jelly and pie on a flat round dish. Shape the next by
setting a deep bowl in the middle, and putting the jelly around
it; let stand awhile, if the jelly seems inclined to fall in the
nest. Scatter the lemon strips over the top and sides like
straws; remove egg shells carefully from blanc mange, and fill
the nest wtih them. Nests for one egg can be made by using a
cup instead of a bowl, to mold jelly.
MRS. LUCY PATTON.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
[corresponds to page 86 of Delaware Cook Book]
86 DELAWARE COOK BOOK.
Lemon Ice.
One quart water, juice of four lemons, one pound sugar;
strain the mixture, and just before freezing add the beaten
whites of two eggs.
MRS. W. W. DAVIES.
Pineapple Sherbert.
1/2 canful shredded pineapple
2 lemons,
3 cupfuls sugar,
4 cupfuls water.
Boil the sugar and water, and when cool add the pineapple
and juice of lemons. When partly frozen, beat well, and add
the well-beaten whites of two eggs. Freeze until fine and firm.
MRS. L. E. WINTER.
A Nest of Easter Eggs.
Calf's foot or gelatine jelly, blanc mange, preserved lemon
peel and egg shells. Color the jelly a bright yellow, by soaking
dried saffron blossoms in the water; quarter the lemon rinds,
trim all the white out of them, slice in long strips about the
width of a straw, boil in water until tender, throw into a thick
syrup, and boil until clear, then drain on a sieve. Make a good
blanc mange, divide, color one-third pink with flavor or candy
coloring, color one-third green with flavor or candy coloring,
leave one-third white. Take as many eggs as you wish in the
nest, make a hole in the large end of each, pour out the eggs,
wash and drain the shells; set them in a basin of salt to fill,
pour the blanc mange slowly through a funnel to avoid air bub-
bles; set in a cool place to harden. When ready to serve break
up the jelly and pie on a flat round dish. Shape the next by
setting a deep bowl in the middle, and putting the jelly around
it; let stand awhile, if the jelly seems inclined to fall in the
nest. Scatter the lemon strips over the top and sides like
straws; remove egg shells carefully from blanc mange, and fill
the nest wtih them. Nests for one egg can be made by using a
cup instead of a bowl, to mold jelly.
MRS. LUCY PATTON.
Remember, when you make cakes or any pastry, try SOUDERS' 10 cent
Lemon and 15 cent Vanilla. They are high grade goods at low prices.
Title
Delaware Cook Book (p. 92)
Description
[page 92]
[corresponds to page 87 of Delaware Cook Book]
DELAWARE COOK BOOK. 87
DELAWARE COOK BOOK.
GO TO
J. W. GRIMES,
FOR
Pure Spices, Staple and Fancy Groceries.
NO. 28 WEST WINTER STREET.
30,000 ROLLS of
WALL PAPER!
Consisting of all this season's latest
designs of Ingrains, Cheviots and
Pressed Papers. Damasks, Embossed,
Bronzes, Glimmers, etc., which I will
sell 25 per cent. lower than any hour
in Delaware.
[image of elephant]
GEO. B. ALEXANDER,
DEALER IN
Wall Paper, Paints, Oils, Glass, Varnish, etc.
Lowest Prices in Delaware County.
51 East Winter St., DELAWARE, OHIO.
EDWARD WELCH.
Residence: 72 W. Winter St.
L. WELCH.
Residence: 11 N. Franklin St.
Telephone 3 on 114.
A. A. WELCH'S SONS,
Furniture Dealers and Undertakers,
Nos. 67 and 69 North Sandusky Street, DELAWARE, OHIO.
[corresponds to page 87 of Delaware Cook Book]
DELAWARE COOK BOOK. 87
DELAWARE COOK BOOK.
GO TO
J. W. GRIMES,
FOR
Pure Spices, Staple and Fancy Groceries.
NO. 28 WEST WINTER STREET.
30,000 ROLLS of
WALL PAPER!
Consisting of all this season's latest
designs of Ingrains, Cheviots and
Pressed Papers. Damasks, Embossed,
Bronzes, Glimmers, etc., which I will
sell 25 per cent. lower than any hour
in Delaware.
[image of elephant]
GEO. B. ALEXANDER,
DEALER IN
Wall Paper, Paints, Oils, Glass, Varnish, etc.
Lowest Prices in Delaware County.
51 East Winter St., DELAWARE, OHIO.
EDWARD WELCH.
Residence: 72 W. Winter St.
L. WELCH.
Residence: 11 N. Franklin St.
Telephone 3 on 114.
A. A. WELCH'S SONS,
Furniture Dealers and Undertakers,
Nos. 67 and 69 North Sandusky Street, DELAWARE, OHIO.
Title
Delaware Cook Book (p. 93)
Description
[page 93]
[corresponds to page 88 of Delaware Cook Book]
88 DELAWARE COOK BOOK.
Delicious Fruit Drink.
One pint apple juice (from stewed apples), one teacupful
cranberry juice (berries stewed and juice pressed out as if to
make jelly), juice of two lemons, two oranges and four bananas.
Slice bananas a few hours beforehand; sprinkle sugar on them,
and press out the sweetened juice. Add sufficient water to
make a gallon or five quarts of the mixture, and sweeten to suit
the taste. A few drops of pineapple flavoring should be added
the last thing. Apple and peach juice can be sealed up during
the canning season, and opened as needed.
MARY R. SMITH.
White or Trout Fish, Sweet or Sour.
Salt the fish the day previous; put slices of onion on the
bottom of kettle; lay the fish upon this, adding water to barely
cover; add a piece of fresh butter, a few slices of lemon and a
dash of vinegar; also a few cloves. Let the fish boil uncov-
ered, and in the meantime soak a few ginger snaps in a very
little vinegar; add a handful of raisins, also a handful of pounded
almonds and some ground cinnamon; sweeten with a handful of
brown sugar. By this time your fish will be ready to turn, then
add the sauce and allow the fish to boil a few minutes longer.
Taste; if too sour add more sugar. Take up the fish carefully,
lay on a platter and let the sauce boil until thickened a little,
then pour over the fish. Eat warm or cold.
MRS. J. G. ROSENTHAL.
Connected with the Ladies' Aid Society are:
Sabbath School Teachers,
Public School Teachers,
Culinary Teachers,
these three; but the greatest of these are the culinary teachers.
Tested by MRS. M. WILSON-DRAKE.
[corresponds to page 88 of Delaware Cook Book]
88 DELAWARE COOK BOOK.
Delicious Fruit Drink.
One pint apple juice (from stewed apples), one teacupful
cranberry juice (berries stewed and juice pressed out as if to
make jelly), juice of two lemons, two oranges and four bananas.
Slice bananas a few hours beforehand; sprinkle sugar on them,
and press out the sweetened juice. Add sufficient water to
make a gallon or five quarts of the mixture, and sweeten to suit
the taste. A few drops of pineapple flavoring should be added
the last thing. Apple and peach juice can be sealed up during
the canning season, and opened as needed.
MARY R. SMITH.
White or Trout Fish, Sweet or Sour.
Salt the fish the day previous; put slices of onion on the
bottom of kettle; lay the fish upon this, adding water to barely
cover; add a piece of fresh butter, a few slices of lemon and a
dash of vinegar; also a few cloves. Let the fish boil uncov-
ered, and in the meantime soak a few ginger snaps in a very
little vinegar; add a handful of raisins, also a handful of pounded
almonds and some ground cinnamon; sweeten with a handful of
brown sugar. By this time your fish will be ready to turn, then
add the sauce and allow the fish to boil a few minutes longer.
Taste; if too sour add more sugar. Take up the fish carefully,
lay on a platter and let the sauce boil until thickened a little,
then pour over the fish. Eat warm or cold.
MRS. J. G. ROSENTHAL.
Connected with the Ladies' Aid Society are:
Sabbath School Teachers,
Public School Teachers,
Culinary Teachers,
these three; but the greatest of these are the culinary teachers.
Tested by MRS. M. WILSON-DRAKE.
Title
Delaware Cook Book (p. 94)
Description
[page 94]
[corresponds to page 89 of Delaware Cook Book]
DELAWARE COOK BOOK. 89
HINTS FOR THE SICK ROOM.
Hot, dry wheat bran in a flannel bag is an excellent appli-
cation for lung or other trouble where wet poultices are not con-
venient. Hot salt is always good.
A cup of hot water taken four or five times a day is good
in cases of la grippe. Have the water as hot as can be taken.
A thin pillow of best cotton covered with cheese cloth and
laid over the feather pillow is very restful to the sick. Also, to
have pillows of different sizes for propping the shoulders and
head is desirable.
Gargle for Sore Throat.
One teaspoonful of ammoniated tincture Guaiac in a cupful
of hot milk. Gargle every hour, or every half hour. Keep the
mixture hot. Will cure the worst case of sore throat.
To Allay a Tickling Cough.
One tablespoonful of ginger, two tablespoonfuls sugar, alum
the size of a hazelnut, pulverized. Mix thoroughly and take
one-fourth teaspoonful frequently till relieved.
For a Cough.
One pound of flaxseed, one-half pound rock candy; three
lemons pared and sliced; over this pour two quarts boiling
watear; let it stand till very cold. Strain before drinking.
For cold in the head, ten drops of camphor in a half glass
of water. Take dessertspoonful every twenty minutes.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
[corresponds to page 89 of Delaware Cook Book]
DELAWARE COOK BOOK. 89
HINTS FOR THE SICK ROOM.
Hot, dry wheat bran in a flannel bag is an excellent appli-
cation for lung or other trouble where wet poultices are not con-
venient. Hot salt is always good.
A cup of hot water taken four or five times a day is good
in cases of la grippe. Have the water as hot as can be taken.
A thin pillow of best cotton covered with cheese cloth and
laid over the feather pillow is very restful to the sick. Also, to
have pillows of different sizes for propping the shoulders and
head is desirable.
Gargle for Sore Throat.
One teaspoonful of ammoniated tincture Guaiac in a cupful
of hot milk. Gargle every hour, or every half hour. Keep the
mixture hot. Will cure the worst case of sore throat.
To Allay a Tickling Cough.
One tablespoonful of ginger, two tablespoonfuls sugar, alum
the size of a hazelnut, pulverized. Mix thoroughly and take
one-fourth teaspoonful frequently till relieved.
For a Cough.
One pound of flaxseed, one-half pound rock candy; three
lemons pared and sliced; over this pour two quarts boiling
watear; let it stand till very cold. Strain before drinking.
For cold in the head, ten drops of camphor in a half glass
of water. Take dessertspoonful every twenty minutes.
SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed
fully equal to many other brands at double the price.
Title
Delaware Cook Book (p. 95)
Description
[page 95]
[corresponds to page 90 of Delaware Cook Book]
90 DELAWARE COOK BOOK.
Splendid for Rheumatism.
One ounce origanum, one ounce aqua ammonia, one ounce
laudanum, one-half ounce spirits turpentine; mixed at the drug-
gist's. Three fresh eggs, one pint pure cider vinegar. Beat
the three eggs violently for a long time; the longer the better;
then pour the drugs into the beaten eggs a small stream at a
time, beating hard all the time, then the vinegar in the same
way. This is excellent for a sprain, or stitch in the back, and
for rheumatism that does not swell.
MRS. ELMER HILLS.
Wash for Tired or Weak Eyes.
One teaspoonful pulverized borax, one teaspoonful of salt,
one pint boiling water; let it stand until cool; drain; put in
bottle for use. Better results are obtained by using hot to bathe
the eyes three or four times a day.
INFANTS'
AND
INVALIDS'
FOODS,
ALL KINDS.
STARR'S DRUG STORE.
[corresponds to page 90 of Delaware Cook Book]
90 DELAWARE COOK BOOK.
Splendid for Rheumatism.
One ounce origanum, one ounce aqua ammonia, one ounce
laudanum, one-half ounce spirits turpentine; mixed at the drug-
gist's. Three fresh eggs, one pint pure cider vinegar. Beat
the three eggs violently for a long time; the longer the better;
then pour the drugs into the beaten eggs a small stream at a
time, beating hard all the time, then the vinegar in the same
way. This is excellent for a sprain, or stitch in the back, and
for rheumatism that does not swell.
MRS. ELMER HILLS.
Wash for Tired or Weak Eyes.
One teaspoonful pulverized borax, one teaspoonful of salt,
one pint boiling water; let it stand until cool; drain; put in
bottle for use. Better results are obtained by using hot to bathe
the eyes three or four times a day.
INFANTS'
AND
INVALIDS'
FOODS,
ALL KINDS.
STARR'S DRUG STORE.
Title
Delaware Cook Book (p. 96)
Description
[page 96]
[corresponds to page 91 of Delaware Cook Book]
DELAWARE COOK BOOK. 91
FOOD FOR THE SICK.
To Prepare an Egg.
Beat an egg until very light, add seasoning to the taste, and
then steam until thoroughly warmed through, but not hardened;
this will take about two minutes. An egg prepared in this way
will not distress a sensitive stomach.
Egg Appetizer.
Into one-half glass of milk stir the well beaten white of an
egg; then add juice of cherries or of other fruits for flavoring.
This is nourishing, as well as palatable for the sick.
Cherryade.
Sweeten cherry juice to taste, boil and can. A teaspoon-
ful in a glass of water is very refreshing and allays a cough.
A Dish for Invalids.
One-fourth pound best beefsteak; chop fine; season with
pepper and salt more than for ordinary cooking; add in bits one
teaspoonful butter. Place in a bowl over boiling teakettle; stir
constantly till the blood is just set, which you can tell by its
light color. If kept a moment too long, till the juice starts it
will be hard and dry. It should be just hot, juicy and tender,
and eaten at once.
Cornmeal Gruel.
To one pint boiling water add one tablespoonful of corn-
meal, a pinch of salt, and boil twenty minutes.
Gluten Bread.
Make a stiff dough with flour and water using all the flour
that can be worked in. Put the dough into a quantity of water,
handling it over till all the starch is dissolved out, changing the
water frequently. Salt the dough, by pulling and working in
the salt. Have the oven very hot at first. Break off pieces the
size of a hickorynut, place then a little apart in baking pan and
bake.
MISS HATTIE W. CURTISS.
[corresponds to page 91 of Delaware Cook Book]
DELAWARE COOK BOOK. 91
FOOD FOR THE SICK.
To Prepare an Egg.
Beat an egg until very light, add seasoning to the taste, and
then steam until thoroughly warmed through, but not hardened;
this will take about two minutes. An egg prepared in this way
will not distress a sensitive stomach.
Egg Appetizer.
Into one-half glass of milk stir the well beaten white of an
egg; then add juice of cherries or of other fruits for flavoring.
This is nourishing, as well as palatable for the sick.
Cherryade.
Sweeten cherry juice to taste, boil and can. A teaspoon-
ful in a glass of water is very refreshing and allays a cough.
A Dish for Invalids.
One-fourth pound best beefsteak; chop fine; season with
pepper and salt more than for ordinary cooking; add in bits one
teaspoonful butter. Place in a bowl over boiling teakettle; stir
constantly till the blood is just set, which you can tell by its
light color. If kept a moment too long, till the juice starts it
will be hard and dry. It should be just hot, juicy and tender,
and eaten at once.
Cornmeal Gruel.
To one pint boiling water add one tablespoonful of corn-
meal, a pinch of salt, and boil twenty minutes.
Gluten Bread.
Make a stiff dough with flour and water using all the flour
that can be worked in. Put the dough into a quantity of water,
handling it over till all the starch is dissolved out, changing the
water frequently. Salt the dough, by pulling and working in
the salt. Have the oven very hot at first. Break off pieces the
size of a hickorynut, place then a little apart in baking pan and
bake.
MISS HATTIE W. CURTISS.
Title
Delaware Cook Book (p. 97)
Description
[page 97]
[corresponds to page 92 of Delaware Cook Book]
92 DELAWARE COOK BOOK.
Contents.
Table of Weights and Measures, . . . . 7
Soups, . . . . . . . . . . . . . . 9-10
Fish and Meats, . . . . . . . . . 11-17
Vegetables, . . . . . . . . . . . 19-25
Bread and Rolls, . . . . . . . . . 27-29
Muffins and Gems, . . . . . . . . 31-33
Salads and Sauces, . . . . . . . . 35-36
Pickles and Relishes, . . . . . . 37-40
Preserves and Jellies, . . . . . . 41-43
Desserts, . . . . . . . . . . . . 44-47
Puddings and Sauces, . . . . . . . 49-55
Pies, . . . . . . . . . . . . . . 56-60
Cakes, . . . . . . . . . . . . . . 61-74
Ginger Breads and Cookies, . . . . 75-80
Candies and Confections, . . . . . 81-88
Hints for the Sick Room, . . . . . 89-90
Food for the Sick, . . . . . . . . 91
[corresponds to page 92 of Delaware Cook Book]
92 DELAWARE COOK BOOK.
Contents.
Table of Weights and Measures, . . . . 7
Soups, . . . . . . . . . . . . . . 9-10
Fish and Meats, . . . . . . . . . 11-17
Vegetables, . . . . . . . . . . . 19-25
Bread and Rolls, . . . . . . . . . 27-29
Muffins and Gems, . . . . . . . . 31-33
Salads and Sauces, . . . . . . . . 35-36
Pickles and Relishes, . . . . . . 37-40
Preserves and Jellies, . . . . . . 41-43
Desserts, . . . . . . . . . . . . 44-47
Puddings and Sauces, . . . . . . . 49-55
Pies, . . . . . . . . . . . . . . 56-60
Cakes, . . . . . . . . . . . . . . 61-74
Ginger Breads and Cookies, . . . . 75-80
Candies and Confections, . . . . . 81-88
Hints for the Sick Room, . . . . . 89-90
Food for the Sick, . . . . . . . . 91
Title
Delaware Cook Book (p. 98)
Description
[page 98]
[corresponds to unlabeled page 93 of Delaware Cook Book]
THERE
IS
POSITIVELY
NOT
A THING
WORTH HAVING
IN
ANY OTHER
RANGE
WHICH HAS
NOT BEEN
SUCCESSFULLY
EMBODIED
IN THE
Schill Steel Range
MANUFACTURED BY
SCHILL BROTHERS,
CRESTLINE, OHIO.
Made in four and six hole, Nos. 8
and 9, and in every conceiv-
able style.
[image of man pointing]
[image of range]
[corresponds to unlabeled page 93 of Delaware Cook Book]
THERE
IS
POSITIVELY
NOT
A THING
WORTH HAVING
IN
ANY OTHER
RANGE
WHICH HAS
NOT BEEN
SUCCESSFULLY
EMBODIED
IN THE
Schill Steel Range
MANUFACTURED BY
SCHILL BROTHERS,
CRESTLINE, OHIO.
Made in four and six hole, Nos. 8
and 9, and in every conceiv-
able style.
[image of man pointing]
[image of range]
Title
Delaware Cook Book (p. 99)
Description
[page 99]
[corresponds to unlabeled page 94 of Delaware Cook Book]
W. B. CAMPBELL'S
South Side Supply Store,
COR. R. R. AND LIBERTY STS.,
DELAWARE, - OHIO.
ALMOST EVERYBODY HAS READ
Dickens' "Old Curiosity Shop," and most people in Delaware
and vicinity have heard of
Smith's Curiosity Shop,
but for particulars give him a call and be convinced that he
merits the reputation of keeping everything--with
the exception of grindstones.
W. H. SMITH, Prop.,
No. 6, South Main St. Opp. City Hall.
DELAWARE, - OHIO.
HOP SING'S LAUNDRY,
20 1/2 South Main Street. 75 North Main Street.
We guarantee you first class laundry work and all done by
hand. We don't wrinkle the bosom.
LADIES AND GENTLEMEN, GIVE US A TRIAL.
[corresponds to unlabeled page 94 of Delaware Cook Book]
W. B. CAMPBELL'S
South Side Supply Store,
COR. R. R. AND LIBERTY STS.,
DELAWARE, - OHIO.
ALMOST EVERYBODY HAS READ
Dickens' "Old Curiosity Shop," and most people in Delaware
and vicinity have heard of
Smith's Curiosity Shop,
but for particulars give him a call and be convinced that he
merits the reputation of keeping everything--with
the exception of grindstones.
W. H. SMITH, Prop.,
No. 6, South Main St. Opp. City Hall.
DELAWARE, - OHIO.
HOP SING'S LAUNDRY,
20 1/2 South Main Street. 75 North Main Street.
We guarantee you first class laundry work and all done by
hand. We don't wrinkle the bosom.
LADIES AND GENTLEMEN, GIVE US A TRIAL.
Title
Delaware Cook Book (p. 100)
Description
[page 100]
[corresponds to unlabeled page 95 of Delaware Cook Book]
W. W. WILLIAMS,
Livery and Feed Stable,
TELEPHONE 133,
No. 67 North Main Street, DELAWARE, OHIO.
MATHEWS & BRADY,
Wholesale and Retail Dealers in
Refined Oils and Gasoline,
and all Grades of Lubricating Oils and Greases,
86? to 90? Gasoline for gasoline engines. Also all kinds of
HARD AND SOFT COAL.
Blosburg Smithing Coal. Royal Cement Plaster. Crown Fin-
ish Plaster Paris. Lake Sand. Barrel Lime, Hair
and Salt. Our prices are the lowest in the
city. Please give us a call.
No. 26 Henry St. 'Phone 91. DELAWARE, OHIO.
You will make no mistake if you buy your
GROCERIES!
OF
J. G. OLDHAM.
He intends always to keep the best. Call him by telephone
and get prices.
[corresponds to unlabeled page 95 of Delaware Cook Book]
W. W. WILLIAMS,
Livery and Feed Stable,
TELEPHONE 133,
No. 67 North Main Street, DELAWARE, OHIO.
MATHEWS & BRADY,
Wholesale and Retail Dealers in
Refined Oils and Gasoline,
and all Grades of Lubricating Oils and Greases,
86? to 90? Gasoline for gasoline engines. Also all kinds of
HARD AND SOFT COAL.
Blosburg Smithing Coal. Royal Cement Plaster. Crown Fin-
ish Plaster Paris. Lake Sand. Barrel Lime, Hair
and Salt. Our prices are the lowest in the
city. Please give us a call.
No. 26 Henry St. 'Phone 91. DELAWARE, OHIO.
You will make no mistake if you buy your
GROCERIES!
OF
J. G. OLDHAM.
He intends always to keep the best. Call him by telephone
and get prices.
Title
Delaware Cook Book (p. 101)
Description
[page 101]
[corresponds to unlabeled page 96 of Delaware Cook Book]
New York Cash Store!
FINE CHINA,
CUT GLASS,
AND
SILVERWARE.
Gent's Furnishings
Athletic Goods,
Notions, Corsets,
etc., etc.,
[image of feet and ankles]
FINE HOSIERY.
A COMPLETE LINE OF KITCHEN FURNITURE.
48-50 NORTH SANDUSKY STREET.
NEW YORK CASH STORE.
We take this opportunity to extend to all a
SPECIAL INVITATION
to call and see us, when in search of anything in the line of
either
Dry Goods, Notions or Millinery.
New Goods arrive almost daily, so that we always have the
VERY LATEST AND BEST
things the market affords.
SNODGRASS & CO.
[corresponds to unlabeled page 96 of Delaware Cook Book]
New York Cash Store!
FINE CHINA,
CUT GLASS,
AND
SILVERWARE.
Gent's Furnishings
Athletic Goods,
Notions, Corsets,
etc., etc.,
[image of feet and ankles]
FINE HOSIERY.
A COMPLETE LINE OF KITCHEN FURNITURE.
48-50 NORTH SANDUSKY STREET.
NEW YORK CASH STORE.
We take this opportunity to extend to all a
SPECIAL INVITATION
to call and see us, when in search of anything in the line of
either
Dry Goods, Notions or Millinery.
New Goods arrive almost daily, so that we always have the
VERY LATEST AND BEST
things the market affords.
SNODGRASS & CO.
Title
Delaware Cook Book (p. 102)
Description
[page 102]
[corresponds to inside of back cover of Delaware Cook Book]
BYERS' CARPET STORE.
You will find the Best and Cheapest Line of
Carpets, Linoleums, Oil Cloths, Lace Curtains,
Rugs, and Upholstery Goods.
Call and see.
T. M. BYERS.
HOUSER, HOEFFLE & CO.,
WHOLESALE AND RETAIL
Hardware Merchants,
Handle a full line of
Builders' Hardware, Paints, Oils, Varnishes, etc.
A complete line of
BABY CARRIAGES.
GIVE THEM A CALL.
E. D. SHEETS,
(Successor to Kerr & Co.)
FURNITURE
FUNERAL
AND
DEALER
NO. 19 & 21 W. WINTER STREET, DELAWARE, OHIO
TELEPHONE 150. OPEN DAILY.
[corresponds to inside of back cover of Delaware Cook Book]
BYERS' CARPET STORE.
You will find the Best and Cheapest Line of
Carpets, Linoleums, Oil Cloths, Lace Curtains,
Rugs, and Upholstery Goods.
Call and see.
T. M. BYERS.
HOUSER, HOEFFLE & CO.,
WHOLESALE AND RETAIL
Hardware Merchants,
Handle a full line of
Builders' Hardware, Paints, Oils, Varnishes, etc.
A complete line of
BABY CARRIAGES.
GIVE THEM A CALL.
E. D. SHEETS,
(Successor to Kerr & Co.)
FURNITURE
FUNERAL
AND
DEALER
NO. 19 & 21 W. WINTER STREET, DELAWARE, OHIO
TELEPHONE 150. OPEN DAILY.
Dublin Core
Title
Delaware Cook Book
Subject
Churches--St. Paul's Methodist Episcopal--Delaware--Ohio
Cookbooks--St. Paul's Methodist Episcopal Church--Delaware--Ohio
Delaware--Delaware County--Ohio--History
Cookbooks--St. Paul's Methodist Episcopal Church--Delaware--Ohio
Delaware--Delaware County--Ohio--History
Description
This cookbook was compiled by the women of St. Paul's Methodist Episcopal Church in Delaware, Ohio.
Creator
The Women of St. Paul's Methodist Episcopal Church in Delaware, Ohio
Publisher
F.T. Evans Printing and Publishing House, Delaware County, Ohio
Date
1896
Rights
http://rightsstatements.org/vocab/NoC-US/1.0/
Format
Book
Language
English
Type
Text
Identifier
22221036
Collection
Citation
The Women of St. Paul's Methodist Episcopal Church in Delaware, Ohio, “Delaware Cook Book,” Delaware County Memory, accessed October 5, 2024, http://delawarecountymemory.org/items/show/202.