 This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Recording by Katherine Fitz, Davis, California. Good Things to Eat, as suggested by Rufus, by Rufus Estes. Section 14. Pies and Pastries A good crust for great pies. To a peck of flour, add the yolks of three eggs, boil some water, put in a half pound of fried suet, and a pound and a half of butter. Skim off the butter and suet and as much of the liquor as will make a light crust. Mix well and roll out. Crust for custards. Take a half pound of flour, six ounces of butter, the yolks of two eggs, three spoonfuls of cream. Mix well and roll very thin. Dripping crust. Take a pound and a half of beef drippings. Boil in water, strain, and let it get cold, taking off the hard fat. Scrape off and boil it four or five times. Then work it up well into three pounds of flour. Then add enough cold water to make dough, just stiff enough to roll. This makes a very fine crust. Paste for tarts. One pound of flour, three quarters of a pound of butter, and just enough cold water to mix together. Beat well with a rolling pin. Puff paste. Take a quarter of a peck of flour, rub in a pound of butter, make it up into a light paste with a little cold waters, just stiff enough to handle. Then roll out to about the thickness of a crown piece. Spread over with butter and sprinkle over with flour. Then double up and roll out again. Double and roll out seven or eight times. It is then fit for all kinds of pies and tarts that require a puff paste. Apple pie. Make up a puff paste crust and lay some around the sides of a dish. Pair and quarter apples. Put a layer of apples in the dish, sprinkle with sugar, and add a little lemon peel cut up fine. A little lemon juice, a few cloves. Then the rest of the apples, sugar, and so on. Sweeten to taste. Boil the peels and cores of the apples in a little water. Strain and boil the syrup with a little sugar. Pour over the apples. Put on the upper crust and bake. A little quince or marmalade may be used if desired. Pairs may be used instead of apples, omitting the quince or marmalade. Pies may be buttered when taken from oven. If a sauce is desired, beat up the yolks of two eggs, add half a pint of cream, little nutmeg, and sugar. Put over a slow fire, stirring well until it just boils up. Take off the upper crust and pour the sauce over the pie, replacing the crust. Apple pie, southern style. For four pies, half pound of butter, quarter pound of lard, half dinner teaspoon of salt. Work four cups flour and the above ingredients with a fork, and then mix with ice water. Mix it so it will just stick together. Then ready for use. Beaten cream pie. Line a plate with good paste. Prick in several places to prevent rising out of shape. Bake and spread over some jelly or jam about half an inch thick, and cover with one cup of cream beaten stiff with two rounding tablespoons of powdered sugar, and flavored with one teaspoon of vanilla. Large lemon pie. Mix three level teaspoons of cornstarch smooth in a little cold water, and stir into three cups of boiling water. Cook five minutes. Stir in one label tablespoon of butter, the juice and grated yellow rind of two lemons, one and one half cups sugar, and the yolks of three eggs. Cook until the egg thickens. Take from the fire and cool. Line a large pie plate with paste, and gash it in several places to prevent rising unevenly. Bake and fill with the mixture. Cover with a meringue made from the whites of three eggs, beaten with six level tablespoons of powdered sugar. Set in the oven to color. Lemon pie. This is an old-fashioned pie, because it is baked between two crusts, yet many have called it the best of all kinds. Grate the yellow rind of two lemons. Take off all the white skin and chop the remainder very fine, discarding all the seeds. Add two cups of sugar and two beaten eggs. Mix well, and pour into a paste-lined plate cover, and bake thirty minutes. Nut-minced pies. One cup of walnut meats, chopped fine. Two cups of chopped apple. One cup of raisins. One and one-half cups of sugar. Mix with one teaspoon each of cinnamon and allspice, and one-half teaspoon each of cloves and salt. One-half cup of vinegar, and one-half cup of water or fruit juice. Mix thoroughly. This quantity makes two large pies. Pineapple cream pie. One half cup butter. One cup sugar. One can shredded pineapple. One half cup milk. Two eggs. Cream the butter. Add gradually the sugar. Then the pineapple milk and eggs well beaten. Mix well, and bake in one crust like custard pie. When cool, cover with a meringue, or with whipped cream sweetened and flavored with vanilla. Plain pie paste. Sift one and one-half cups of flour with a salt spoon of salt, and rub in one-quarter cup of lard. Moisten with very cold water, until a stiff dough is formed. Pat out, and lay on one-quarter cup of cold butter, rolled out in a sheet. Fold in three layers, turn halfway round, and pat out again. Fold and row twice more. This will make one large pie with two crusts. Cherry pie. Make a good crust, lining the sides of a pie pan. Place stoned cherries, well sweetened, in the pan, and cover with upper crust. Bake in slow oven. A few red currants may be added to the cherries, if desired. Plums or gooseberry pies may be made in the same way. Cherry pie. Roll two large soda crackers into fine dust, and stoned cherries enough to measure two cups. Line a pie plate with good rich paste, and scatter one-half cup of sugar over. Sprinkle one-half of the cracker dust, and over that one-half of the cherries. Repeat the three layers. Pour on one cup of cherry juice and cold water. Cover with paste, and bake in a moderate oven. Fresh raspberry pie. Line a pie plate with rich paste. Fill with raspberries, and scatter on sugar to sweeten. Cover with a crust, and bake in a quick oven. When done, draw from the oven. Cut a gash in the top, and pour in the following mixture. The yolks of two eggs beat in light with a tablespoon of sugar, and mixed with one cup of hot, thin cream. Set back in the oven for five minutes. Green currant pie. Stew and mash a pint of rather green currants, sweeten abundantly. Add a sprinkling of flour or a rolled cracker, and bake with two crusts. Dust generously with powdered sugar. Green tomato pie. Take green tomatoes not yet turned, and peel and slice wafer thin. Fill a plate nearly full. Add a tablespoon vinegar, and plenty of sugar. Dot with bits of butter and flavor with nutmeg or lemon. Bake in one or two crusts as preferred. Lemon cream pie. Stir into one cup of boiling water, one tablespoon full of cornstarch dissolved in a little cold water. Cook until thickened and clear. Then add one cup of sugar, a teaspoon full of butter, and the juice and grated rind of two lemons. Add the beaten yolks of three eggs, and take from the fire. Have ready the bottom crust of a pie that has been baked, first pricking with a fork to prevent blisters. Place the custard in the crust, and bake half an hour. When done, take from the oven, and spread over the top a meringue, made from the stiffly whipped whites of the eggs, and three tablespoons of sugar. Shut off the oven so it will be as cool as possible, giving the meringue plenty of time to rise, stiffen, and color to a delicate gold. Apple fritters. Beat the yolks of eight eggs and the whites of four together. Add a quart of cream. Put over a fire and heat until you can bear your finger in it. Add quarter of a pint of sac, three quarters of a pint of ale, and make a posset of it. When cool, put in nutmeg, ginger, salt, and flour. The batter should be pretty thick. Add pippins, sliced or scraped, and fry in deep fat. Apple slump. Fill a deep baking dish with apples, paired, cored, and sliced. Scatter on a little cinnamon, and cover with good paste rolled a little thicker than for pie. Bake in a moderate oven until the apples are done. Serve in the same dish, cutting the crust into several sections. Before cutting, the crust may be lifted and the apples seasoned with butter and sugar, or the seasoning may be added after serving. A liquid or hard sauce may be served with the slump. If the apples are a kind that do not cook easily, bake half an hour, then put on the crust and set back in the oven. Bread puffs with sauce. When bread dough is raised light, cut off small pieces and pull out two or three inches long. Fry like donuts in deep fat, and put into a deep dish. Turn over the puffs with cream sauce, seasoned with salt and pepper. Cherry dumplings. Sift two cups of pastry flour with four level teaspoons of baking powder and a salt spoon of salt. Mix with three-quarters cup of milk, or enough to make a soft dough. Butter some cups well, put a tablespoon of dough in each, then a large tablespoon of stoned cherries, and another tablespoon of dough. Set in a steamer or set the cups in a pan of hot water and into the oven to cook for a half an hour. Serve with a sweet liquid sauce. Cottage cheese tartlets. One cup cheese. Three level tablespoons sugar. Few grains salt. Two teaspoons melted butter. One tablespoon lemon juice. Yolks two eggs. One fourth cup milk. Whites two eggs. Press the cheese through a potato ricer or sieve. Then add the sugar, salt, butter, lemon juice, and the egg yolks, well beaten and mixed with the milk. Mix well and fold the whites of the eggs, beaten stiff. Line individual tins with pastry, and fill three-fourths full with the mixture. Bake in a moderate oven for thirty minutes. Prune tarts. Wash the prunes thoroughly and soak overnight or for several hours. Cook in the same water. When very tender, rub them through a sieve. To one cup of the pulp, add one tablespoon of lemon juice, the yolks of two eggs beaten with one-half cup of thin cream and a few grains of salt. Mix well and sweeten to taste. Then fold in the whites of two eggs, beaten very stiff. Line small tins with paste, filled with the mixture, and bake in a moderate oven. Serve cold. Raspberry dumplings. Wash one cup of rice and put into the double boiler. Pour over it two cups of boiling water. Add one-half teaspoon of salt and two tablespoons of sugar, and cook thirty minutes or until soft. Have some small pudding cloths about twelve inches square. Ring them out of hot water and lay them over a small half pint bowl. Spread the rice one-third of an inch thick over the cloth, and fill the center with fresh raspberries. Draw the cloth around until the rice covers the berries and they are a good round shape. Tie the ends of the cloth firmly. Drop them into boiling water and cook twenty minutes. Remove the cloth and serve with lemon sauce. Tart shells. Roll out thin, a nice puff paste. Cut with a small biscuit cutter. With cutter take out the centers of two or three of these. Lay the rings thus made on the third and bake immediately. Shells may also be made by lining patty pans with the paste. If the paste is light the shells will be fine, and may be used for tarts or oyster patties. Filled with jelly and covered with meringue. A tablespoon full of sugar to the white of an egg. And browned in the oven. Bavarian cream. Soak one quarter of a box of gelatin in cold water until it is soft. Then dissolve it in a cup of hot milk with one-third of a cup of sugar. Flavor with vanilla and set away to cool. Whip one pint of cream, and when the gelatin is cold and beginning to stiffen, stir in the cream lightly. Form and mold. Boiled custard. Heat two cups of milk in a double boiler, and pour onto the yolks of three eggs beaten light with three rounding tablespoons of sugar and a pinch of salt. Return to the double boiler and cook until the spoon will coat with the custard. Cool and add flavoring. Cala Lulis. Beat three eggs and a rounding cup of sugar together. Add two-thirds cup of flour and one-half teaspoon of lemon flavoring. Drop in teaspoon foals on a buttered sheet, allowing plenty of room to spread in baking. Bake in a moderate oven. Take up with a knife and roll it once into lily shape. Bake but four or five at a time, because if the cakes cool even a little they will break. Fill each with a little beaten and sweetened cream. Cocoa Custard. For three cups of milk, allow four tablespoons of cocoa, three beaten eggs, three tablespoons of sugar, and three-quarters teaspoon of vanilla. Heat the milk, stir in the cocoa, and cool a little before pouring over the egg and sugar. Bake in custard cups set in a pan of hot water in a moderate oven. Coffee Cream. Have one and one-half cups of strong coffee hot. Add one level tablespoon of gelatin soaked in one-half cup of milk for 15 minutes. When well dissolved, add two-thirds cup of sugar, a salt spoon of salt, and the yolks of three eggs beaten light. Stir in the double boiler until thick. Take from the fire and add the whites of three eggs beaten stiff and one-half teaspoon of vanilla. Fill molds that have been dipped in cold water, set in cool place, and when firm, unmold and serve with powdered sugar and cream. Coffee Cup Custard. One quart milk, one-fourth cup ground coffee, four eggs, one-half cup sugar, one-fourth level teaspoon salt, one-half teaspoon vanilla. Tie the coffee loosely in a piece of cheesecloth and put into double boiler with the milk. Scald until a good coffee color and flavor is obtained. Then remove from the fire. Remove the coffee. Beat the eggs and add the sugar, salt, and vanilla. Then pour gradually on the milk. Strain into cups, place in a pan of hot water, and bake in a moderate oven until firm in the middle. Less vanilla is required when combined with another flavoring. End of section 14. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Good Things to Eat, as suggested by Rufus. By Rufus Estates. Section 15. Cakes, Krillers, and Eclairs. Almond Cakes. One pound sifted flour. One-half pound butter. Three-fourths pound sugar. Two eggs. One-half teaspoon ground cinnamon. Four ounces of almonds, blanched and chopped very fine. Two ounces of raisins, finely chopped. Mix all the dry ingredients together, then rub in the butter. Add eggs and spices last of all. Roll out half an inch thick, cut into fancy shapes, and bake in a slow oven. Almond Cheesecakes. Blanch and pound to a fine paste, one cup full almonds. As you pound them, add rose water, a few drops at a time to keep them from oiling. Add the paste to one cup full milk curd, together with a half cup cream. One cup full sugar, three beaten egg yolks, and a scant teaspoon full of rose water. Fill patty pans lined with paste, and bake in a hot oven, ten minutes. And Amy's Cake. Take two eggs, and one-and-a-half cups of sugar, one cup of sour milk. One-and-a-half cup of butter, two cups of flour, and one teaspoon of soda. Spice to taste. This is a good cake, and one that is also inexpensive in baking. Use a moderate oven, and bake in loaves rather than sheets. Baltimore Cake. Beat one cup full of butter to a cream, using a wooden cake spoon. Add gradually while beating constantly two cup fulls fine granulated sugar. When creamy, add a cup full of milk, alternating with three-and-one-half cup full pastry flour that has been mixed and sifted with two teaspoons of baking powder. Add a teaspoon full of vanilla, and the egg whites of six eggs beaten stiff and dry. Bake in three buttered and floured shallow cake tins, and spread between the layers, and on top of the following icing. Put in a saucepan three cup sugar, one cup water. Heat gradually to a boiling point, and cook without stirring until the syrup will thread. Pour the hot syrup gradually over the well-beaten whites of three eggs, and continue beating until the right consistency for spreading. Then add one cup full of chopped and seeded raisins, one cup of chopped pecan, and five figs cut into strips. Baltimore Cake. For this cake, use one cup full of butter, two cup fulls of sugar, three-and-one-half cup fulls flour, one cup full sweet milk, two tablespoon fulls baking powder, the whites of six eggs, and a teaspoon of rose water. Cream the butter, add the sugar gradually, beating steadily, then the milk in flavorings. Next, the flour sifted with the baking powder. Lastly, the stiffly beaten whites folded in at the last. Bake in three layer cake tins in an oven hotter than for loaf cake. While baking, prepare the filling. Dissolve three cup fulls sugar in one cup full boiling water, and cook until it spins a thread. Pour over the stiffly beaten whites of three eggs, stirring constantly. Add to this icing one cup full raisins, one cup full chopped nut meats, preferably pecans or walnuts, and a half dozen figs cut into fine strips. Use this for filling, and also ice the top and sides with it. Bread Cake. Cream one cup of sugar, and one-half cup of butter. Add one-half cup of milk, two cups of flour sifted with three teaspoons of baking powder. And last, the stiffly beaten whites of three eggs, and half a teaspoon of vanilla flavoring. Bake in one loaf. Bread Cake. One and one-half cup fulls of sugar, one-half cup full of butter, one-half cup full of sweet milk, two cup fulls of flour, one-quarter cup full cornstarch, six egg whites, one and one-half teaspoon fulls baking powder, one teaspoon full vanilla. Cream the sugar and butter, add milk, flour and cornstarch, into which the baking powder has been thoroughly sifted. Stir in the whites of eggs quickly with the flavoring. Buttermilk Cake. Cream three tablespoons of butter with one cup of sugar. Add one cup of buttermilk, one well-beaten egg, two cups of flour sifted with four teaspoons of baking powder, and one-half cup of seeded raisins cut in pieces and rolled in flour. Chocolate Cake. Beat one cup of butter to a cream with two cups of sugar. Add the yolks of five eggs beaten until lightly colored and one cup milk. Sift three and one-half cups of flour with five level teaspoons of baking powder and add to the first mixture. Stir well and fold in the beaten whites of two eggs. Beat in layer cake tins and spread the following mixture between while the cakes are nearly cold. Beat one and one-half cups of powdered sugar, three level tablespoons of cocoa, one teaspoon of vanilla, and the whites of three eggs together until a smooth mixture is made that will spread easily. The exact amount of sugar varies a little on account of the size of eggs. Chocolate Cake. Cook one cup of sugar, one-half cup of milk, one-half cup of grated chocolate, and the beaten yolk of one egg together until smooth. When done, add a teaspoon of vanilla and cool. Beat one-half cup of butter to a cream. Add one cup of sugar slowly and beat smooth. Add two beaten eggs, one-half cup of milk, two cups of flour in which two-thirds teaspoon of soda has been sifted, and when well beaten, add the cool chocolate mixture. Bake in four layers and put together with a white boiled icing. Chocolate Layer Cake. Beat a half cup full of butter to a cream, adding gradually one cup full sugar. When light, beat in a little at a time, a half cup full milk, and a teaspoon full vanilla. Beat the whites of six eggs to a stiff froth and a teaspoon and a half with two cup fulls flour. Add the sifted flour to the mixture. Then fold in the whipped whites. Have three buttered layer cake tins ready, and put two-thirds of the mixture into two of them. Into the third tin, put the remainder of the batter, having first added to it two tablespoons melted chocolate. Bake the cakes in a rather quick oven for twenty minutes. Put a layer of the white cake on a large plate and cover with white icing. On this, lay the dark layer and cover with more of the white icing. On this, put the third cake and cover with the chocolate icing. Put into a graniteware pan one cup full and a half cup full water and cook gently until bubbles begin to rise from bottom. Do not stir or shake while cooking. Take it once from the stove and pour in a thin stream over stiffly whipped whites of two eggs. Beat it until thick, flavor with vanilla, and use two-thirds of this for the white icing. Into the remainder, put a tablespoon and a half melted chocolate and a suspicion of cinnamon extract and frost the top and sides of the cake. Chocolate loaf cakes. Cream one cup of butter. Add two and one-half cups of sugar and beat to a cream. Beat the yolks of five eggs light. Add to the butter and sugar with one cup of milk and three cups of flour in which four level teaspoons of baking powder have been sifted. The stiffly beaten whites of five eggs and two teaspoons of vanilla flavoring and two squares of chocolate melted. Bake in a moderate oven. Cocoa cake. Cream one-half cup of butter. Add one cup of sugar and beat again. Add the beaten yolks of three eggs and a teaspoon of vanilla. Sift two cups of pastry flour twice with one-quarter cup of cocoa and four level teaspoons of baking powder. Add to the first mixture alternately with three-quarters cup of milk. Beat hard and fold in the stiffly beaten whites of three eggs. Bake in a loaf and cover with white icing. Cream cake or pie. This recipe makes a simple layer cake to be filled in various ways. Cream one-quarter cup of butter with one cup of sugar. Add the beaten yolks of two eggs and one teaspoon of vanilla. Now beat hard. Then mix in one-half cup of milk alternately with one and one-half cups of flour sifted twice with two level teaspoons of baking powder. Beat just enough to make smooth then fold in lightly the stiffly beaten whites of two eggs and pour into an oblong, shallow pan that is buttered, floured and wrapped to shake out all that is superfluous. Bake about 20 minutes. Take from pan and cool. Just before serving, split the cake and fill with a cooked cream filling or with a sweet, thick cream beaten, sweetened with powdered sugar and flavored to the taste. Cream layer cake. Cream one-quarter cup of butter well with one cup of sugar. Add the yolks of three eggs beaten light. One-half cup of milk and then one and one-half cups of flour sifted twice with three level teaspoons of baking powder. Stir in lightly, last of all, the whites of three eggs beaten stiff. Bake in a pan large enough to make one thin cake and bake. Cool and split. Then spread out on one-half pint of cream beaten lightly, sweetened and flavored with a few drops of vanilla. Put on the top cake and dust with powdered sugar. Date cake. Sift two cups of flour with four level teaspoons of baking powder, one-half level teaspoon of salt and one-quarter cup of butter. Beat one egg. Add three-quarters cup of milk and mix into the ingredients. Add last one and one-half cups of dates stoned and cut into small pieces and rolled in flour. Bake in a sheet in a moderate oven and serve warm or with liquid sauce as a pudding. Eggless cake. One and one-half cups of sugar. One cup sour milk. Three cups sifted flour. One-half cup shortening. One teaspoon soda. One-half teaspoon cinnamon. One-half teaspoon nutmeg. One-half cup raisins. Salt. Feather cake. Sift one cup of sugar, two cups of sifted flour, three level teaspoons of baking powder and a few grains of salt. Add one cup of milk, one well-beaten egg, three tablespoons of melted butter, and a teaspoon of vanilla or lemon flavoring or a level teaspoon of mixed spices. Beat hard and bake in a loaf in a moderate oven about half an hour. Fig cake. Two cup-fulls of sugar. Two-thirds of a cup of butter. One cup full of milk. Four even cup-fulls of flour. Five eggs. Two teaspoons full of cream of tartar. One of soda. Sifted with the flour. Mix the butter and sugar until creamed. Add the unbeaten yolks of the eggs. Add the milk and the flour slowly. Beating all the time. Lastly, the whites of the eggs. Flavor two cup-fulls of chopped figs. And mix in. Bake quickly. Fig layer cake. Cream one-quarter cup of butter with one cup of sugar. Add one beaten egg. One cup of milk. Two cups of flour sifted twice with four teaspoons of baking powder. Bake in layer tins. For the filling, chop one-half pound of figs fine. Add one-half cup of sugar and one-quarter cup of cold water. Cook in a double boiler until soft. Let cool and spread between the cakes. Fruit cake. One cup dark sugar. One-half cup butter. One cup molasses. One cup coffee. Cold liquid. Three eggs. Three tablespoons mixed spices. One pound currants. Two pounds raisins. Three cups flour. Three teaspoons baking powder. One fourth pound citron. Mix the yolks of four eggs. One cup of sugar. One-half cup of sweet milk. One-half cup of butter. Three cups of flour sifted three times. One teaspoon full of cream of tartar. And one-half teaspoon of soda. Beat very thoroughly. Use a moderate cake oven. Hickory nut cake. Cream one cup of butter with two cups of sugar. Add the well-beaten yolks of four eggs. And one-half cup of milk. Sift three-level teaspoons of baking powder twice. Two and one-half cups of pastry flour. Reserve one-half cup of the flour. And add the remainder to the first mixture. Now fold in the whites of four eggs. Beat in stiff. One teaspoon of lemon juice. Half a dozen gratings of the yellow rind of lemon. And one cup each of seeded and chopped raisins. And of chopped hickory nuts. Mixed with the reserved half cup of flour. Bake in a moderate oven. Cover with a white icing. And garnish without meats. Huckleberry cakes. Mix together one-quarter of flour. One teaspoon of salt. Four teaspoons of baking powder. And one-half cup of sugar. Mix one-third cup of butter. Melted with one cup of milk. Add it to the flour. And then add enough more milk to make a dough. Stiff enough to keep in shape when dropped from a spoon. And drop by the large spoonful on a buttered pan. Or in muffin rings. Bake 20 minutes. Ice cream cake. Cream three-quarters cup of butter with two cups of fine granulated sugar. Add one cup of milk with two cups of flour. And three-quarters cup of cornstarch sifted twice with five level teaspoons of baking powder. Fold in slowly the whites of seven eggs. And bake in layers. Layer cake. One and one-half cups of sugar. Two-thirds of a cup of butter. The whites of six eggs. One cup of sweet milk. Two and one-half cups of pastry flour. Two teaspoonfuls of baking powder. Flavor with lemon. Put two-thirds of the mixture into jelly tins. To the rest, add two tablespoons full of molasses. One-half cup of raisins. Seeded. Three figs. Chopped. One teaspoonful cinnamon. One-half teaspoonful allspice. Two tablespoons full of flour. Bake when cool. Together with jelly. Having the dark layer in the center. Margaretts. One-half pound of peanuts. One pound of dates chopped finely. One cup of milk in the dates. And boil. Add peanuts. Make a boiled icing. Take the long branch crackers. Spread the filling between the crackers. Put on the icing and put in the oven to brown. Plain cake. Beat together one-half cup of butter and two cups of sugar until light and creamy. Add the well-beaten yolks of three eggs. One-half cup of milk. Three cups of flour in which three teaspoons of baking powder have been sifted. And last, the stiffly beaten whites of three eggs. Add any flavoring preferred and bake in a moderate oven. Plain tea cake. Cream two level tablespoons of butter and one cup of sugar together. Add one beaten egg. One cup of milk and two cups of flour in which three level teaspoons of baking powder have been sifted. Bake in a sheet and serve while fresh. Raisin cake. One cup butter. Three eggs. One and one-half cups sugar. One cup sour milk. One teaspoon soda. One cup raisins. Little nutmeg. Three cups flour. One can use two eggs and one-half cup butter. Then bake as usual. Rockland cake. Two cups sugar. One cup butter beaten to a cream. Five eggs. One cup milk. Four cups flour. Two teaspoons full's baking powder. One teaspoon full essence of lemon. Snippo doodles. One cup of sugar. One egg. One cup of flour. One teaspoon of cinnamon. Cream the butter. Add the sugar. Then the eggs, well beaten. Then the flour, baking powder and cinnamon sifted together. And the milk. Spread very thin on the tin sheet and bake. When nearly done, sprinkle with sugar. When brown, remove from the oven, cut into squares and remove quickly with a knife. They should be thin and crispy. Snow cake. Beat the whites of four eggs stiff. Cream one-half cup of milk and one cup of butter and one cup of sugar. Add one-half cup of milk and two cups of flour. Sifted twice with three level teaspoons of baking powder. Fold in the whites of the eggs last and half a teaspoon or more of lemon or vanilla flavoring. Spice cakes. For little spice cakes, cream one-half cup of butter with one cup of sugar. Add one beaten egg, one-half cup of sour milk and one-half level teaspoon each. Add a pinch of soda, baking powder and cinnamon. Add a few gratings of nutmeg sifted with two and one-half cups of pastry flour. Stir in one-half cup each of chopped walnut meats and seeded and chopped raisins. Roll out thin and cut in shape or put small spoonfuls some distance apart on a buttered pan and press out with the end of a baking powder can until as thin as needed. Do not add more flour. Bake slowly. Sponge cake. Whites of two eggs beaten to a stiff froth. Beat the yolks thoroughly. Then beat both together. Then add one scant cup of granulated sugar. Beat again. One scant cup of flour. Beat again. And one teaspoon of baking powder. Sift the flour three or four times. Stir the baking powder in the flour. And lastly add five tablespoons of hot water. Sultana tea cakes. Into three-quarters of a pound of flour. Stir a pinch of salt. A teaspoon full of baking powder. Three ounces of butter and lard mixed in equal proportions. Three ounces of sifted sugar and two ounces of sultanas. Chop one and one-half ounces of candy lemon peel. Add that and moisten all with two well beaten eggs and a little milk if necessary. Work these ingredients together with a wooden spoon turn onto a board and firm into round cakes. Place them on a floured baking sheet and cook in a quick oven. Five minutes before the cakes are done brush them over with milk to form a glaze. And when ready to serve cut each through with a knife and spread liberally with butter. Sunshine cake. Cream one cup of butter. Add two cups of sugar and beat. Add one cup of milk. The yolks of eleven eggs beaten until very light and smooth. And three cups of flour sifted with four teaspoons of baking powder. Three times to make it very light. Turn into a tube of baking pan and bake three quarters of an hour in a moderate oven. Tea cake. This cake is to be eaten warm with butter. Rub a rounding tablespoon of butter into three cups of flour sifted with a salt spoon of salt. Six level teaspoons of baking powder and one quarter cup of sugar. Beat one egg light. Add one and one-half cups of milk and the dry ingredients and beat well. Pour into a long buttered pan and bake about twenty minutes. Do not slice this cake but cut through the crust with a sharp knife and break apart. This mixture can be baked in muffin tins but it saves time to bake it in a loaf. Velvet cake. One half cup butter. One and one-half cups sugar. Yokes of four eggs. One half cup milk. One and one-half cups flour. One half cup cornstarch. Four level teaspoons baking powder. Whites of four eggs. One third cup almonds blanched and shredded. Cream the butter. Add gradually the sugar then the egg yolks, well beaten. Beat well and add the milk. The flour, cornstarch and baking powder sifted together and egg whites beaten stiff. Beat well and turn into buttered shallow pan. Sprinkle with the almonds then with powdered sugar and bake forty minutes in a moderate oven. Whites patty cakes. Cream one-third cup of butter with one cup of sugar. Add one-half cup of milk one and three-quarter cups of flour sifted twice with two and one-half teaspoons of baking powder and flavor with a mixture of one-third teaspoon of lemon flavoring and two-thirds teaspoon of vanilla flavoring. Bake in a little plain patty pans and cover the top of each with white icing. Garnish with two little leaves cut from the bottom Garnish with two little leaves cut from Angelica and a bit of red candy cherry. Coffee cream cakes and filling. Roll good plain paste three-eighths of an inch thick and cut in rounds and through a pastry tube force a cream cake mixture to make a border come out even around the edges of the round and bake in a hot oven. Fill and frost. For the cream cake mixture one-half cup of butter and one level tablespoon of sugar together in a saucepan and boil one minute. Then add one and three-quarters cup of flour all at once. Stir rapidly and when the cooked mixture cleaves from the pan add five eggs one at a time beating well between each addition. Do not beat the eggs before adding. Coffee eclairs put one cup of hot water one-half cup of butter and over the fire. The instant boils add quickly one and one-half cups of sifted pastry flour. Stir thoroughly for five minutes or till it all clears from the pan in a lump. Let it cool slightly and then add five eggs whole one at a time. Mix very thoroughly then drop the dough with a spoon onto a buttered baking pan in pieces about four inches long and one and one-half inches wide until puffed up and done through. They will settle as soon as removed if not baked sufficiently. When cool cut along one edge and fill with the prepared cream and frost with coffee icing. Crumpets Scald two cups of milk add four tablespoons of melted butter and when lukewarm one level teaspoon of salt and three and one-half cups of flour beat hard. Add one-half yeast cake dissolved in one-half cup of lukewarm water and add one and one-half cups of flour and a level teaspoon of salt add a little bit of flour and mix well add a little bit of milk and mix until smooth add a little bit of milk and mix well then add the finished cream and add two cups of lukewarm water and cook until light and grease large muffin rings and set them on a hot griddle fill each ring not over half full and a level teaspoon of salt. Cover and let rise until very light. Add one cup of sugar, one quarter cup of melted butter, three well beaten eggs, one half of a small nutmeg, grated, and enough more flour to make a stiff dough. Cover and let rise. Turn on a floured board and roll out lightly. Cut into long narrow strips and let rise on the board. Now twist the strips and fry until a light brown color and dust over with powdered sugar. Dutch Krullers, cream one cup of sugar and one half cup of butter. Add one egg and beat. Then one cup of sour milk. Sift one level teaspoon of flour and add to the mixture. Now beat in enough sifted pastry flour to make a dough that can be rolled out. Cut in rings and take a hold of each side of a ring, twist it inside out. Fry it in deep hot fat. Individual shortcakes. Sift two cups of flour, three teaspoons of baking powder, and one half level teaspoon of salt together. Add two well beaten eggs and one half cup of melted butter. Beat and pour into greased muffin pans until they are two-thirds full. Bake in a hot oven then split and butter. Crush a quart box of any kind of berries, sprinkle with one half cup of sugar, and use as a filling for the little shortcakes. Raised doughnuts, scald one cup of milk. When lukewarm add one quarter of a yeast cake, dissolved in one quarter of a cup of lukewarm water. One teaspoon salt and flour enough to make a stiff batter. Let it rise overnight. In the morning add one third of a cup of shortening, butter and lard mixed. One cup of light brown sugar, two eggs well beaten, one half nutmeg grated, and enough flour to make a stiff dough. Let it rise again. Toss on a floured board, pat and roll out. Shape with a biscuit cutter and work between the hands until round. Place on a floured board, let rise one hour. Turn and let rise again. Fry in deep fat and drain on brown paper. Cool and roll in powdered sugar. Sour milk doughnuts. Beat two eggs light. Add one cup of sugar and beat one half cup of butter and lard mixed, and beat again. Stir one level teaspoon of soda into one pint of sour milk. Add to the other ingredients and mix with enough sifted pastry flour to make a dough as soft as can be rolled. Take apart at a time, roll half an inch thick, cut in rings and fry. Use nutmeg cinnamon or any flavoring liked. These doughnuts are good for the picnic basket or to carry out to the boys at their camp. Sugar cookies. Beat to a cream, one cup full of shortening, half lard, half butter. One cup full granulated sugar. Add one cup rich sour cream and two eggs unbeaten. Four cup full flour sifted with one teaspoon full soda and a half a teaspoon full baking powder. Stir just enough to make a stiff dough. Toss onto the lightly floured molding board and knead another cup full of flour into it. This mixture gives the cookies a fine grain. Flavor with a little nutmeg, roll out, cut into cookies and bake. Soft ginger cookies. Put a level teaspoon of soda in a measuring cup. Add three tablespoons of boiling water, one quarter cup of melted butter or lard, a salt spoon of salt, a level teaspoon of ginger and enough sifted pastry flour to make a dough as soft as can be handled. Shape small bits of dough, lay in the greased baking pan and press out a half an inch thick. Bake carefully. End of section 15. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information and to find out how you can volunteer, please visit LibriVox.org. Read and recorded by Betsy Bush, Marquette, Michigan, June 2006. Good Things to Eat, as suggested by Rufus. By Rufus Estes. Section 16. Candies. Candied Violets. Gather the required quantity of perfect sweet violets, white or blue. If possible, pick in the early morning while the dew is still on them. Spread on an inverted sieve and stand in the air until dried, but not crisp. Make a syrup using a half pound of pure granulated sugar and a half pint of water. Cook without stirring until it spins a thread. Take each violet by the stem, dip into the hot syrup, and return to the sieve, which should be slightly oiled. Leave for several hours. If the flowers then look preserved and clear, they will not require a second dipping. But if they appear dry as if some portions of the petals were not properly saturated, dip again. Now have ready a half cupful of melted fondant. Add a drop or two of violet extract and a few drops of water to reduce the fondant to a thin grayish, paste-like consistency. Dip the flowers in this one at a time. Dust with powdered crystallized sugar and lay on oiled paper to harden. Rose leaves may be candied in the same way, substituting essence of rose for the violet and a drop or two of cochineal to make the required color. A candy dipper or fine wire can be used for dipping the rose petals. Creamed walnuts. Cook two cups of sugar and one half cup of water together until the syrup threads. Add a teaspoon of vanilla. Take from the range and beat until thick and creamy. Make small balls of the candy and press half a walnut meat into each side. Drop onto a plate of granulated sugar. Crystallized cow slips. These make a prized English confection much used for ornamenting fancy desserts. The flowers are gathered when in full bloom, washed gently and placed on a screen to dry. When this is accomplished, the stems are cut to within two inches of the head and the flowers are then laid heads down on the tray of the crystallizing tin, pushing the stalks through so the flowers shall be upright. When full, put the tray in the deep tin and fill with the same crystallizing syrup, pouring around the sides and not over the flowers. When dry, arrange in baskets or use in decorating. Fruit paste. Take equal weights of nut meats, figs, dates and prepared seedless raisins. Wipe the figs and remove the stems. Remove the scales and stones from the dates. Mix well and chop fine or run it all through a meat chopper. Mold it on a board in confectioner's sugar until you have a smooth, firm paste. Roll out thin and cut into inch squares or small rounds. Roll the edge in sugar, then pack them away in layers with paper between the layers. Glossy figs. Make a syrup by boiling together two cups of sugar and one and a half cups of butter. Wash and add as many figs as can be covered by the syrup. Cook until they are tender and yellow. Then remove from the fire and let them stand in the syrup overnight. In the morning, cook for thirty minutes and again let them stand overnight. Then cook until the stems are transparent. When cold, drain and lay them on a buttered cake rack or wire broiler and let them remain until they dry. Pineapple Marshmallows. This is a good confection for Thanksgiving. Soak four ounces gum arabic in one cupful pineapple juice until dissolved. Put into a granite sauce pan with a half pound of powdered sugar and set in a larger pan of hot water over the fire. Stir until the mixture is white and thickened. Test by dropping a little in cold water. If the balls take from the fire and whip in the stiffly whipped whites of three eggs. Flavor with a teaspoon full vanilla or orange juice. Then turn into a square pan that has been dusted with cornstarch. The mixture should be about an inch in thickness. Stand in a cold place for twelve hours. Then cut into inch squares and roll in a mixture of cornstarch and powdered sugar. Raisin Fudge. Put into a saucepan one heaped tablespoon butter. Melt and add one half cup milk. Two cups sugar. One fourth cup molasses and two squares chocolate grated. Boil until it is waxy when dropped into cold water. Remove from fire, beat until creamy. Then add one half cup each of chopped raisins and pecans. Pour into a buttered tin and when cool mark into squares. Simple way of sugaring flowers. A simple way of sugaring flowers where they are to be used at once consists in making the customary syrup and cooking to the crack degree. Rub the inside of cups with salad oil. Put into each cup four tablespoons of the flowers and powdered sugar. Let stand until cold. Turn out and serve piled one on top of the other. End of section sixteen. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information and to find out how you can volunteer, please visit LibriVox.org. Read and recorded by Betsy Bush. Marquette, Michigan, June 2006. Good things to eat as suggested by Rufus. By Rufus Estes. Section seventeen. Ice cream and sherbet. Baltimore ice cream. Two quarts of strawberries. Two cups of granulated sugar. Half cup powdered sugar. One pint cream. About two spoonfuls of vanilla. Half cup chopped nuts. Heat the berries and sugar together. When cool, mix other ingredients and freeze. Black currant ice cream. Stew one cupful black currants five minutes. Then press through a fine sieve. Add a cupful rich syrup and a cupful thick cream. Beat well, then freeze. When stiff, pack in an ornamental mold, close over and pack in ice and salt. When ready to serve, turn out on a low glass dish. Garnish with crystallized cherries and leaves of Angelica. Frozen ice. Cook one cup of rice in boiling salted water twelve minutes. Drain and put it in the double boiler, one quart milk, one cup sugar, and one salt spoon salt. Cook till soft, then rub through a sieve. Scald one pint of cream and mix with it the beaten yolks of four eggs. Cook about two minutes or until the eggs are scalding hot. Then stir this into the rice. Add more sugar if needed and one tablespoon full vanilla. Chill and pack firmly in the freezer or round the mold. Turn out and ornament the top with fresh pineapple cut in crescent pieces or with quartered peaches and serve a fresh fruit syrup sauce with the cream. Fruit ice. Three lemons, three oranges, three bananas, three cups sugar, three pints cold water. By pressing juice from orange and lemons, strain well, peel banana, rub through strainer into the fruit juice. Add the sugar, then the water. Stir until the sugar is dissolved. Pour into freezer. The ice that is used should be pounded until fine and the right kind of salt should be used. Ice cream with maple sauce. Scald one quart of cream, add one half cup of sugar, a bit of salt, and when cold, freeze as usual. First flavoring with vanilla or extract of ginger. Reduce some pure maple syrup by boiling until quite thick. Stir into it some sliced pecans or walnuts and serve hot with each portion of the cream. Pineapple cream. Two cups of water, one cup of sugar, boil 15 minutes, let cool. Add one can grated pineapple, freeze too mush, fold in one half pint of whipped cream, let stand an hour but longer time is better. Vanilla ice cream. Put two cups of milk in a double boiler. Add a pinch of soda and scald. Beat four eggs light with two cups of sugar. Pour the hot milk on slowly, stirring all the time. Turn back into double boiler and cook until a smooth custard is formed. Cool and flavor strongly with vanilla because freezing destroys some of the strength of flavoring. Stir in a pint of sweet cream and freeze. Cranberry sherbet. This is often used at a Thanksgiving course dinner to serve after the roast. To make it, boil a quart of cranberries with two cupfuls of water until soft. Add two cupfuls sugar. Stir until dissolved. Let cool. Add the juice of one or two lemons and freeze. This may be sweeter if desired. Serve in sherbet glasses. Current sherbet. Mash ripe red currents well and strain the juice. To two cups of the juice add two cups of sugar, two cups of water, and bring to boiling point. Cook a few minutes and skim well. Then pour while hot slowly onto the whites of two eggs, beat in stiff. Beat a few minutes, cool and freeze. Lemon ginger sherbet. This is made the same as the lemon with the addition of four ounces of candied ginger cut in fine bits and added to the syrup with a grated yellow rind of a lemon. Boil until clear. Add lemon juice and a little more of the rind and proceed as with the ice. Lemon sherbet. Put two cups of sugar into four cups of water and cook five minutes after it begins to boil. Add one half level tablespoon of gelatin soaked in a tablespoon of cold water for 15 minutes. Stir one cup of lemon juice and freeze. Pineapple sorbet. Peel and cut up a small sugar loaf pineapple and let it stand in a cool place overnight with a pint of sugar added to it. An earthen jar is best for holding the pineapple whose acid properties forbid it standing in tin. In the morning strain, pressing out as much of the juice as possible. Add to this a pint of water and the grated rind of an orange. Boil 10 minutes, add the juice of one lemon and two oranges. Freeze about 15 minutes until of a smooth, even, cream-like texture and serve after the meat course at dinner. If you desire a granite, which is frozen as hard as ice cream, but should be of a rough grained consistency, set the mixture away packed in ice and let it remain there for two or three hours. Scrape the frozen part occasionally from the sides of the can and stir long enough to mix the ice with the sauce, but not long enough to make it creamy. Serve in a cup made of the half-skin of an orange with a pulp scraped out. Tea sherbet. Make a quart of fine-flavored tea in the usual way. Pour off, sweeten to taste, add the juice of half a lemon and the fine-shredded peel and freeze. Glossé gourmet. Make a custard of one pint milk, six egg yolks, one cup sugar, and a few grains of salt. Strain and add one pint cream, one cup almonds, blanched, cooked in caramel, cooled and pounded, and one tablespoon vanilla. Whip one pint heavy cream and add one half-pound powdered sugar, one tablespoon of rum, one teaspoon of vanilla, and one fourth pound of macaroons broken in small pieces. Freeze the first mixture and put in a brick mold. Cover with second mixture, then repeat. Pack in salt and ice, using two parts crushed ice to one part rock salt, and let stand two hours. Remove from mold and garnish with macaroons in brandy. Maple Parfait Beat four eggs slightly in a double boiler. Pour in one cup of hot maple syrup, stirring all the time. Cook until thick, cool, and add one pint of thick cream beaten stiff. Pour into a mold and pack in equal parts of ice and salt. Let stand three hours. Pineapple Parfait Cook for five minutes over the fire one cup granulated sugar and a quarter cup of water. Beat the yolks of six eggs until lemon-colored and thick. Then add the syrup little by little, constantly beating. Cook in a double boiler until the custard coats the spoon. Then strain and beat until cold. Add two cupfuls of pineapple pulp, pressed through a sieve, and fold in a pint of cream whipped stiff. Pack in berry in the ice and salt mixture. Strawberry Parfait Pull, wash, and drain some sweet strawberries. Press through a strainer, enough to give about two thirds of a cup of pulp. Cook together in a granitware saucepan, one cupful granulated sugar, and half a cup of water until it spins a thread. Do not stir while cooking. Whip two whites of eggs stiff and then pour the hot syrup over them, and continue beating them until the mixture is cold. As it thickens, add the crushed berries, a spoonful at a time. Have ready a pint of cream whipped to a solid froth. Stir lightly into the egg and berry mixture. Then pack into a covered mold and berry in ice and salt. Equal proportions, leaving it for several hours. Violet Parfait This is made the same as white parfait, using one third cup of grape juice instead of the boiling water, and adding half a cup of grape juice and the juice of half a lemon to the cream before beating. Vanilla Parfait Cook a half cup each sugar and water over the fire until it threads. Do not stir after the sugar has dissolved. Beat the whites of three eggs until very stiff. Pour the syrup slowly over it, beating constantly. Flavor with vanilla, and when cold, fold in a pint of cream whipped stiff. Pour into a mold and pack. End of section 17 This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Recording by Catherine Fitz, Davis, California. Good Things to Eat as suggested by Rufus, by Rufus Estis. Section 18 Preserves, Pickles, and Relish Cherry Pickles. Stem, but do not pit large ripe cherries. Put into a jar and cover with a syrup made from two cups of sugar, two cups of vinegar, and a rounding teaspoon each of ground cloves and cinnamon cooked together for five minutes. Let stand two days, pour off the vinegar, reheat, and pour over the cherries, then seal. Chili Sauce. Peel and slice six large ripe tomatoes, add four onions chopped fine, three quarters of a cup of brown sugar, one quarter cup of salt, four cups of vinegar, and two teaspoons each of ginger and cloves, and one half teaspoon of cayenne pepper. Cook together one hour and seal in small glass jars. Cold Katsup. Cut four quarts of tomatoes fine. Add one cup of chopped onion, one cup of nasturtium seeds that have been cut fine, one cup of freshly grated horseradish, three large stalks of celery chopped, one cup of whole mustard seeds, one half cup of salt, one tablespoonful each of black pepper, cloves, and cinnamon, a tablespoon of mace, one half cup of sugar, and four quarts of vinegar. Mix all well together and put in jars or bottles. It needs no cooking, but must stand several weeks to ripen. Creole Sauce. Scald and peel 24 tomatoes. Remove the seeds from green peppers and cut the pulp in four onions fine. Shred one ounce dried ginger. Mix and add four tablespoons each of sugar and salt, three cups of vinegar, and one half pound seedless raisins. Boil slowly three hours, then put away in wide-mouthed bottles. Gingered Green Tomatoes. To one-peck small green tomatoes, allow eight onions. Slice all together and sprinkle with one cupful of salt. Let them stand 24 hours, then drain and cover with fresh water. Make a strong ginger tea, allowing one quart of boiling water to a pound of bruised ginger root. Let it simmer gently for 20 minutes until the strength of the ginger is extracted. Scald the chopped tomatoes in this. Drain. Mix together one ounce ground ginger, two tablespoonfuls black pepper, two teaspoonfuls ground cloves, a quarter pound white mustard seed, one half cupful ground mustard, one ounce all spice, three ounces celery seed, and three pounds brown sugar. Now put the sliced onions and tomatoes in a kettle, with sugar and spices in alternate layers, and pour over them enough white wine vinegar to cover well. Cook the pickle until tender, then pack in jars and seal. Green Tomato Mints. To two quart chopped apples, greenings are best, allow two quart chopped green tomatoes, one pound each seeded raisins and cleaned currants, one half nutmeg, one teaspoonful of cinnamon, one half teaspoonful ground cloves, six cups granulated sugar, and a cupful and a half of cider vinegar. Boil slowly three or four hours and can. Pick a lily. Allow to one gallon sliced green tomatoes, one pint grated horseradish, 11 ounces brown sugar, two tablespoons each of fine salt and ground mustard. Put the tomatoes in a large stone crock, sprinkle the salt over them, and let stand overnight with a slight press on top. In the morning add to the tomatoes and let stand several weeks until it has formed its own vinegar. Always keep the pickle under the liquor and have it in a cool place. Pepper Relish. Chop fine a small head of white cabbage, six large green peppers, and a nice bunch of celery. Put in a large bowl and sprinkle with a half cup of salt. Mix well, cover, and let stand overnight. Next morning drain and mix in two tablespoons of mustard seed, and pack in a stone jar. Put in a porcelain kettle three pints of vinegar, two tablespoons sugar, one tablespoon each of whole cloves, allspice, and whole pepper, a clove of garlic, and one onion minced. Simmer gently twenty minutes. Strain and pour boiling hot over the vegetables. When cold cover and keep in a cool place. Tomato Ketchup. This ketchup has a good relish on account of the onion in it. Wash ripe tomatoes, cut them in slices, and cook slowly for one hour. Press through a sieve to take out the seeds and skin. To one quart of this pulp and juice add one tablespoon of cinnamon, one of black pepper, and one of mustard, one teaspoon of cayenne, one half cup of salt, and two onions chopped fine. Simmer two and one half hours, then add two cups of vinegar. Cook an hour longer. Put in bottles and seal. Tomato chutney. Cut up and peel twelve large tomatoes, and to them add six onions chopped fine, one cup of vinegar, one cup of sugar, a handful of finely chopped raisins, salt to taste, a half teaspoon full of cayenne, and a half teaspoon of white pepper. Boil one and one half hours, and bottle or put in stone jars. Vegetable relish. Use two quarts each of cooked and finely chopped beets and cabbage. Add four cups sugar, two tablespoons salt, one tablespoon black pepper, a half tablespoon cayenne, a cup of grated horseradish, and enough cold vinegar to cover. Bottle in glass jars and keep in a cool place. Apple and grape jelly. Pull the grapes off the stems of six large bunches. Put them in a preserving kettle. Just cover with water. Pair and slice six large fall-pippin apples. Put them with the grapes. When boiled soft, strain through a flannel bag. To a pint of juice, allow three quarters of a pound of sugar. Boil the juice fifteen minutes. Skim and add the sugar, which has been heated. Boil ten or fifteen minutes. This will fill three jelly glasses. Black currant jelly. This is one of the best old-fashioned remedies for sore throats, while a teaspoon full of it dissolved into a tumbler of cold water affords a refreshing fever drink or family beverage on a hot day. Stem large ripe black currants and after washing, put into the preserving kettle, allowing a cup full of water to each quart of fruit. This is necessary because the black currant is drier than the red or white. Mash with a wooden spoon or pestle. Then cover and cook until the currants have reached the boiling point and are soft. Turn into a jelly bag and drain without squeezing. To each pint of the juice, allow a half-pound loaf of sugar. Stir until well mixed. Then cook just ten minutes from the time it commences to boil. Overcooking makes it tough and stringy. Pour in sterilized glasses and when cold cover with paraffin. Canned pineapple. Pair the pineapple and carefully remove the eyes with a sharp pointed silver knife. Top or grate or shred it with a fork, rejecting the core. Way and to every pound of fruit allow a half-pound of sugar. Put all together in the preserving kettle. Bring quickly to boiling, skim, and remove it once. Put into jars and fill to overflowing with syrup and seal. Cherry preserves. Select large red cherries, stem and stone them, and save the juice. Bring the fruit and an equal amount of sugar. Sprinkle the sugar over the cherries and let stand six hours. Then put into a preserving kettle. Add the juice and heat slowly. Simmer until the cherries are clear and skim carefully several times. Seal in jars and keep in a cool, dark place. Cranberry conserve. To three and one-half pounds cranberries, add three pounds sugar, one pound seeded raisins, and four oranges cut in small pieces after peeling. Cook gently about twenty minutes. Take from the fire, add one pound walnut meats, and cool. Cherry jelly. The juice of cherries does not make a firm jelly without the addition of gelatin. This means that it will not keep, but must be eaten soon after making. But if a soft jelly will satisfy, it can be made and kept like other jellies without gelatin. To make this jelly, crush ripe cherries and cook until soft, with just enough water to keep from burning. Strain and measure. To each cup of juice, allow a cup of sugar. Simmer the juice ten minutes, heat the sugar, and drop into the boiling juice. In a few minutes a soft jelly will form. Cranberry mold. This is an extremely pretty way of serving cranberries in individual molds. Wash a quart of cranberries and put in a porcelain or granite saucepan. Sprinkle over the top of the berries two cupfuls of sugar, and on top of the sugar pour one cupful cold water. Set over the fire and cook slowly. When the berries break into a boil, cover just a few moments not long or the skins will burst. Then uncover and cook until tender. Do not strain, but pour at once into small china molds. This gives a rich, dark-looking mold that is not too acid and preserves the individuality of the fruit. If you wish to use some of the cranberries in lieu of Maraschino cherries, take up some of the most perfect berries before they have cooked too tender, using a darning needle, or a clean hatpin to impale them. Spread on an oiled plate, and set in warming oven or a sunny window until candied. Current and raspberry jelly. Some of the finest jellies and jams are made from raspberries combined with currants. For jelly, use two-thirds of current juice to one-third raspberry juice, and finish in the usual way. Fig preserves. Take the figs when nearly ripe, and cut across the top in the form of a cross. Cover with strong salted water and let stand three days, changing cold water every day. At the end of this time, cover with fresh water, adding a few grape or fig leaves to color, and cook until quite green. Then put again in cold water, changing twice daily, and leave three days longer. Add a pound granulated sugar to each pound figs, cook a few moments, take from the fire, and set aside for two days. Add more sugar to make sweet, with sliced and boiled lemon or grape to flavor, and cook until tender and thick. Green grape marmalade. If, as often happens, there are many unripened grapes still on the vines and frost threatens, gather them all and try this green grape marmalade. Take one gallon stemmed green grapes. Wash, drain, and put on to cook in a porcelain kettle with one pint of water. Cook until soft. Rub through a sieve. Measure and add an equal amount of sugar to the pulp. Boil hard twenty-five minutes, watching closely that it does not burn. Then pour into jars or glasses. When cold, cover with melted paraffin, the same as for jelly. Green tomatoes canned for pies. To fifteen pounds round green tomatoes, sliced thin, allow nine pounds granulated sugar, and a quarter pound ginger, washed, scraped, and cut very thin. And for lemons, scrubbed and sliced thin, removing all seeds. Put this mixture over the fire with a pint of water, and cook about half an hour, taking care the contents of the kettle do not scorch. Turn into sterilized glass jars, and seal air tight. A tablespoon full of cinnamon, and a half tablespoon each of cloves and allspice, may be added to the sauce while cooking, if desired. Blueberry preserves. Pick over and wash two quarts of blueberries. Add water to nearly cover, and stew them for half an hour. Mash them well. When all are broken, turn into a bowl covered with cheesecloth. Drain well, and when cool, squeeze out all the juice. Put the blueberry juice on to boil. Add one pint of sugar to each pint of juice, and remove all scum. Allow one quart of sliced pears to one pint of juice. Use hard pears not suitable for canning. Cook them in the syrup, turning over often, and when soft and transparent, skim them out into the jars. Boil down the syrup, and strain over the fruit. Fill to overflowing, and seal. Preserved currants. Wave seven pounds of currants before picking over, then stem them, and throw out all that are not perfect. Put seven pounds of sugar with three pints of current juice, and boil three minutes. Add the currants, one pound of seeded raisins, and cook all twenty minutes. Seal in small jars. Preserved strawberries. The following method for preserving strawberries is highly recommended. Wave the berries, and allow an equal amount of sugar. As two cups weigh a pound, the sugar can be measured. Put the sugar into the preserving kettle with enough cold water to moisten it, but not enough to make it a liquid. Set the kettle on the back of the range, and when the sugar has entirely dissolved lay in the fruit and heat. As soon as it boils, skim and cook five minutes. Do not stir or mash the berries. Now spread them around on deep platters, or enameled pans, and cover with panes of window glass. Set in the sun, and the syrup will gradually thicken. Turn into small jars, and seal. Rhubarb Jam. Add to each pound of rhubarb, cut without peeling, a pound of sugar, and one lemon. Pair the yellow peel from the lemon, taking care to get none of the bitter white pith. Slice the pulp of the lemon in an earthen bowl, discarding the seeds. Put the rhubarb into the bowl with the sugar and lemon. Cover and stand away in a cool place overnight. In the morning, turn into the preserving kettle, simmer gently three-quarters of an hour or until thick. Take from the fire, cool a little, and pour into jars. Spiced Crab Apples. Wash the crab apples, cut out the blossoms end with silver knife. To four pounds of fruit, take two pounds of sugar, one pint of vinegar, one heaping teaspoon each of broken cinnamon, cassia buds, and allspice. Add one scant tablespoon whole cloves. Tie the spices in a thin bag and boil with the vinegar and sugar five minutes. Skim them. Add the apples, and simmer slowly until tender, which will take about ten or fifteen minutes. Skim out the apples, putting them in a large bowl or jar. Boil the sugar five minutes longer, and pour over the fruit. Next day, drain off the syrup, heat to the boiling point, and pour again over the apples. Do this for the next two days, then bottle and seal while hot. Spiced Crab Apple Jelly. With crab apples still on hand, a nice spiced jelly can be made to serve with meats. Cook the apples without peeling until tender. Strain through a jelly bag. Add vinegar to taste with cloves and cinnamon. Cook twenty minutes. Add an equal quantity of sugar that has been heated in the oven. Boil five minutes. Skim and turn in glasses. Spiced Ripe Tomato. Peel ripe tomatoes and weigh. For each seven pounds, allow two cups of vinegar, seven cups of sugar, one ounce of whole allspice, the same of stick cinnamon, and one half ounce of whole cloves. Cook the tomatoes half an hour or until soft, cutting to pieces while cooking. Add the vinegar, sugar, and spices tied in a muslin bag. Cook until thick like marmalade. Serve with cold meats. Tomato Figs. Scald eight pounds of yellow tomatoes and remove the skins. Pack them in layers with an equal weight of sugar. After 24 hours, drain off the juice and simmer five minutes. Add the tomatoes and boil until clear. Remove the fruit with a simmer and harden in the sun while you boil down the syrup until thick. Pack jars two-thirds full of the tomatoes. Pour the syrup over and seal. Add the juice of four lemons, two ounces of green ginger root tied up in a bag, and the parboiled yellow rind of the lemons to the juice when boiling down. Wild Grape Butter. If the wild frost grapes are used, take them after the frost has ripened them. Stem and mash, then mix with an equal quantity of stewed and mashed apple. Rub the mixture through a sieve. Add half as much sugar as there is pulp and cook until thick, being careful that it does not burn. It is a good idea to set preserves and fruit butters in the oven with the dora jar to finish cooking as there is then much less danger of burning or spattering. Yellow Tomato Preserves. Allow a pound sugar to each pound tomatoes and half cup of water to each pound fruit. Cover the tomatoes with boiling water, then skim. Make a syrup with the sugar, and when boiling skim and add the tomatoes. Have ready a sliced lemon that has been cooked in boiling water and a little sliced ginger. Add to the tomatoes. Cook until the tomatoes are clear. Remove, pack in jars, cook the syrup until thick, pour over and seal. Mincemeat. One peck sour apples, three pounds boiled beef, two pounds suet, one quart canned cherries, one quart grape juice, one pint cider, one pint apple butter, one glass orange marmalade, half pound candied orange peel, half pound citron, two pounds currants, two pounds raisins, two tablespoonfuls salt. Put all together and boil up well. This may be canned for future use. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer visit LibriVox.org Good Things to Eat as Suggested by Rufus Estes. Sufles and Fillings for Cakes Sufles. Asparagus souffle. Only very tender asparagus should be used. Cut it fine and boil tender in salted water. Add the well beaten yolks of four eggs. One tablespoon full of soft butter, a salt spoon of salt, and a little pepper. Then fold in the stiffly beaten whites of eggs and bake in a steady oven. Canned asparagus can be substituted for fresh. Cabbage souffle. Chop a solid white head of cabbage and cook in salted water until tender. Drain and place in a butter dish in layers with a sprinkling of grated cheese between. Mix two tablespoon fulls each of flour and butter. Add one cup full of rich milk, the beaten yolks of two eggs, and a salt spoon of salt and mustard. Stir over the fire until it boils. Then add the stiffly beaten whites of eggs. Pour over the cabbage and bake for half an hour. Cheese souffle. Mix together one half cup breadcrumbs, a quarter teaspoon salt, a half teaspoon full mustard and a dash of cayenne. Add a tablespoon full butter, a cup and a half milk, and cook over hot water. When heated, remove. Add, while hot, two cups grated cheese and the well beaten yolks of three eggs. Cool! When ready to bake, add the beaten whites of four eggs and a cup of whipped cream. Fill individual cups half full, set in a pan of hot water and bake 15 minutes in a quick oven. Corn souffle. To one pint of sweet grated corn, canned corn, drain and run through a food chopper, which may be used, add the well beaten yolks of two eggs, one pint of sweet milk, one small teaspoon full of salt, one and one half tablespoons full of sugar, and the stiffly beaten whites of the eggs. Mix well and bake in a buttered casserole or ramekins for 40 minutes. Grinsey cheese souffle. Pin a narrow folded paper thoroughly buttered on the inside, around six or eight ramekins and butter the ramekins thoroughly. Melt two tablespoons full of butter and, in it, cook two tablespoons full of flour and a quarter teaspoon full each of salt and paprika. When the mixture looks frothy, stir in half a cup of milk and stir until boiling. Then add four ounces grated cheese and the beaten yolks of three eggs. Lastly, fold in the stiffly whipped whites of three eggs. Put the mixture into the ramekins, letting it come up to the paper or nearly to the top of the dishes. Set the ramekins on many folds of paper in a dish, pour in boiling water to half full, and let bake in a moderate oven until the mixture is well puffed up and firm to the touch. Remove the buttered paper, set the ramekins in place and serve at once. A green vegetable salad seasoned with French dressing and a brown cracker may accompany the dish. Souffle of carrots Boil the carrots and mash them fine. Add a little sugar to taste, a pinch of salt, a spoonful of flour and a good lump of butter, the well beaten yolks of four eggs, and lastly fold in the stiffly beaten whites. Bake in a quick oven in the dish in which it may be served. Tomato Souffle Stew three cupfuls of tomato down to two. Add seasoning to taste and six eggs, the whites beaten stiff, and bake for ten or fifteen minutes or until set. Serve as soon as done. Villains for cakes Coffee cream for Charlotte and E. Clair Flavor one pint of rich thick cream with one fourth cup of black coffee and one teaspoon of lemon. Add about half a cup of sugar, chill, and whip it until thick enough to stand. Pour it into molds lined with thin sponge cake or lady fingers. Fill them level and ornament the top with some of the cream forced through a tube. Filling One cup of milk with three level tablespoons of ground coffee and let stand where it will be hot but not to boil for five minutes. Strain Add one half cup of sugar, three level tablespoons of flour, and a pinch of salt. Cook in a double boiler fifteen minutes. Add one beaten egg and cook two minutes stirring to keep smooth. Cool and add one quarter teaspoon of vanilla flavoring. Fill the cream cakes and cover with cream beaten thick, sweetened with powdered sugar, and flavored with a few drops of vanilla. Filling for cake Soak a level tablespoon of gelatin in one tablespoon of cold water for half an hour. Add one tablespoon of boiling water and stir. Beat one pint of cream stiff. Then beat in the soaked gelatin. Add powdered sugar to make sweet and a small teaspoon of vanilla flavoring or enough to suit the taste. Put this filling in thick layers between the cakes and cover the top one with a white icing. Fig or date frosting. These frostings are excellent to use upon any kind of cake but as they are rather rich in themselves they seem better suited for light white cake. If figs are preferred they should be chopped fine. If dates, the stones and as much as possible of the white lining should be removed and then they should be chopped fine. For a good sized loaf of cake baked in two layers use a scant quarter of a pound of either the chopped dates or figs. Put into a double boiler or saucepan with a very little boiling water just enough to make the mass pliable. Let them stand in heat while the syrup is boiling. For this two cups of fine granulated sugar and a half cup of boiling water are required. Boil without stirring them till the syrup, take it upon the spoon or skewer will thread. Do not allow it to boil too hard at first. When the sugar is thoroughly melted move the saucepan to a hotter part of the stove so that it may boil more vigorously. Have ready the whites of two eggs beaten dry. Now to them add the fig or date paste and pour the boiling syrup in a fine stream over the two beating all the time. Beat occasionally while cooling and when thoroughly cold add one teaspoon full of lemon extract and it is ready for use. These frostings may be a trifle sticky the day they are made especially if the syrup is not boiled very long but the stickiness disappears by the second day even if kept in a stone jar. Lemon jelly grate two lemons add the juice one cup of white sugar one large spoonful of butter and the yolks of three eggs stir constantly over the fire until it jellies when cold spread between cakes maple icing scrape half a pound of maple sugar and melt add two tablespoons of boiling water while hot pour over the cake be sure to melt the sugar before adding the water mocha filling and icing a rich but much like filling for small cakes is made by boiling one cup of sugar and one half cup of very strong or very black coffee together until the syrup will thread. In the meantime wash one cup of sweet butter in cold water to take out all the salt put in a piece of cheesecloth and pat it until all the moisture is dried out. Beat until creamy adding slowly the beaten yolk of one egg and the syrup spread this filling between layer cakes but it is more often used to pipe over the top of small cakes orange filling one half cup of sugar two and one half level tablespoons flour grated rind of one half orange one third cup of orange juice one tablespoon lemon juice one egg beaten slightly one teaspoon melted butter mix the ingredients and cook in a double boiler for twelve minutes stirring constantly cool before using end of souffle and fillings for cakes read by Dennis Sayers in Modesto California summer 7 and 6 for LibriVox