The Kansas Home Cook-Book

One pound sugar is equal to one quart. One pound butter is equal to one pint. One pound two ounces Indian meal is equal to one quart. One pound two ounces wheat flour is equal to one quart. Ten eggs are equal to one pound. Four large tablespoonfuls are equal to one half gill. Eight large tablespoonfuls are equal to one gill. Sixteen large tablespoonfuls are equal to one half pint. A common sized wine glass holds half a gill. A common sized tumbler holds half a pint. Four common sized teacups of liquid are equal One ounce pulverized mace, cloves or cinnamon measures three even great spoonfuls. * ^read m\d §jm&t. "And fetch a morsel of bread, and comfort ye your hearts; that ye shall pass on." Gen. xviii: " Not all on books their criticism waste: The genius of a dish some justly And eat their way to fame."

From The Kansas Home Cook-Book, 1874, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 12 in the book

Mrs. Matilda Whitman, Put a handful of hops in a small bag; and slice large potatoes; put the hops and potatoes in a quart of water, and boil the potatoes are put into a pan a pint of flour, one teacup of sugar and a little salt; scald the flour with the hop water and potatoes, mashing the whole till smooth; when cool, add four yeast cakes which have been thoroughly soaked; when it is rising lively, and before it begins to fall, stir in corn meal stiff enough to cut into cakes for drying; if too stiff the cakes will be too hard; your moulding board with meal and spread the cakes on it, turning them frequently till dry. In warm weather place them in the air, but not in the sun; in cold weather they will dry in a warm room near the stove. Mrs. J.

From The Kansas Home Cook-Book, 1874, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 15 in the book

A handful of hops quarts boiling water; mix with four or five grated sugar, one-third cup salt, one-third cup wheat flour; pour on the water strained the hops and boil a few minutes. Let it stand two or three days before bottling.

From The Kansas Home Cook-Book, 1874, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 16 in the book

Take three v/hite potatoes, pare and grate, mix with one tablespoonful of one teacup of light brown spoonful of on a handful of hops in two quarts of water; there are but remaining; the bag containing the hops and the water on potato mixture, stirring all the time; then pour back into the pot and let a few minutes, when back into the pan and let remain until milkwarm; then add a pint of yeast and let stand twenty-four hours; bottle and put away in a is the ever tried, but must be renewed once in two weeks in winter, and even oftener in summer.

From The Kansas Home Cook-Book, 1874, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 17 in the book

Ins. Co, the potatoes; then thicken with flour; when milk -warm add good sweet yeast to raise it; it has risen in of white sugar, one-half cup salt and one teaspoonful air-tight and in a cool If properly made this quantity will keep three or four weeks.

From The Kansas Home Cook-Book, 1874, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 17 in the book

Mrs. E. M. Donovan, This yeast will keep several months if kept in a cellar. One pint flour, scald with one quart of strong hop tea; mix the a paste, and it gets cold add two tablespoonfuls of ground ginger, one teacup of white sugar, one tablespoonful salt, two tablespoonfuls This only to be used to make white yeast.

From The Kansas Home Cook-Book, 1874, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 18 in the book

Mrs. E. M. Donovan, moderate potatoes pared and in enough water to cover them; when done mash the potatoes fine, and pour the potatoes and the water over one cup of flour; mix well, and when cool add four tablespoonfuls of the brown yeast. The Missouri Valley Life Insurance Co. dtsires to insure

From The Kansas Home Cook-Book, 1874, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 18 in the book

potatoes mashed a handful of pour on one of the in which the potatoes were boiled; add one tablespoonful one tablespoonful one teacup sugar; when cool add one cup of and let keep two weeks. Very fine for biscuit.

From The Kansas Home Cook-Book, 1874, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 19 in the book

six good potatoes, and mash while hot; add one cup of flour, one-half cup of sugar; pour on one pint of boiling water, all the while, and one pint of strain, then add one-half cup of yeast; set it to rise, when light put into bottles and cork tight and keep in a dark, cool place. Use three-fourths of a cup of yeast to two quarts

From The Kansas Home Cook-Book, 1874, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 19 in the book

Half a cup of new milk, one cup of boiling one teaspoonful in enough to make a thick batter, and set it in a covered dish into warm water, and keep it at even heat The batter should rise in five or six hours; then add a pint of warm every one who uses this Cook-Book. 'or milk and a and put in a warm place to rise.

From The Kansas Home Cook-Book, 1874, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 19 in the book

Take one quart milk, three tablespoonfuls yeast, sift in flour and it becomes a thick batter; then cover closely, and in winter set in a warm place to rise over night; in the morning knead half an hour or more, and form into loaves and set to rise; when ready bake one hour. No soda is required.

From The Kansas Home Cook-Book, 1874, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 21 in the book

Snelson, One quart of flour, two tablespoonfuls of yeast, a small tablespoonful of lard, one teaspoonful of salt; mix this up with cold water, and knead the dough well; when the dough has risen it the second time, and make it in loaves and let it rise the second time. Bake one hour. Provide for your families by insuring in the Mo. Valley Idfe

From The Kansas Home Cook-Book, 1874, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 21 in the book

Boil one quart buttermilk; slightly cooled pour the whey over two quarts flour; when cool enough stir in one-half cup or one square of dried yeast which has been soaked two hours in tepid water; beat thoroughly and let rise over night; mix early in the morning, adding as much water as is necessary to make the-desired quantity of bread. Before kneading into loaves let the whole rise until quite light, then knead thoroughly and let rise before baking.

From The Kansas Home Cook-Book, 1874, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 22 in the book

Two quarts wheat flour; make a hole in center, put in butter size of an egg, a little salt, a tablespoon pour over this a pint of milk, previously boiled and cold, and one-half teacup the sponge is The

From The Kansas Home Cook-Book, 1874, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 22 in the book

One-half pint milk, shortening, one-half cup yeast, six cups of flour, two spoons of sugar; mix early, and set it to rise. out half aa hour in the pan before baking.

From The Kansas Home Cook-Book, 1874, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 23 in the book

When moulding my bread loaves, reserve sufficient for one loaf to make up infunds at interest. to rusk. By adding one large heaping tablespoonful of half lard be and whites of two eggs, one tablespoonful Mix well, and set aside until very light; then mould rather small rolls, let them stand or until they look light and puffy. lightly the yolk of egg. Bake twenty-to twenty-five minutes in a quick oven.

From The Kansas Home Cook-Book, 1874, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 23 in the book

One of dough, one cup of sugar, one cup two mix, and let rise; then mould, and let rise again.

From The Kansas Home Cook-Book, 1874, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 24 in the book

Two pounds flour, one pint new milk, two spoonsful Let the sponge Early in the morning add a little salt, two sugar, three large spoons butter, two well beaten eggs, one-half nutmeg. Add sufficient flour to make it the consistency of bread. it set to again. When risen, mould into cakes the size egg. in pans, and again set to they have risen, beat the white of an egg with some sugar, and put on

From The Kansas Home Cook-Book, 1874, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 24 in the book

One and a half cup sweet milk, one tablespoon sugar, one tablespoon butter, two eggs, three teaspoons yeast powder, flour to make it as stiff as cup cake; bake in a quick oven

From The Kansas Home Cook-Book, 1874, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 26 in the book

or one quart of flour, a four heaping teaspoonsful of Gillett's baking powder. Mix well in the flour; wet up with sweet milk just stiff enough to but do not cut with a cutter; bake fifteen minutes. They are much nicer than with shortening. Mrs.

From The Kansas Home Cook-Book, 1874, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 26 in the book

yeast powder rubbed into the flour while dry, a piece of lard the size of an English walnut, half-pint

From The Kansas Home Cook-Book, 1874, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 26 in the book

policy milk, one egg, one tablespoon white sugar, one teaspoon soda dissolved in hot water, one salt spoon chop up shortening in the salted as for pastry, add eggs and soda to the milk; put all together, handling as possible; roll lightly and quickly into two sheets, the one for upper crust fully half-inch the lower less than Lay one sheet smoothly upon the other, and While warm, not hot, separate them, lay upon the lower a coating, several deep, of strawberries; sprinkle powdered sugar over them, and cover with upper crust. It is best to bake the cake in round jelly cake tins or round pans a little deeper than ihese, as they should be sent to the table whole.

From The Kansas Home Cook-Book, 1874, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 26 in the book

Mrs. E. M. Donovan, Two heaping of flour, one heaping tablespoon of lard, one heaping teaspoon of salt, enough milk or water stiff dough; knead or beat with a common sad-iron perfectly or light, which will take from twenty to twenty-five minutes; 'roll thin and cut with a biscuit cutter, or break off in and mould shape. in a quick oven about twenty minutes. of the Missouri

From The Kansas Home Cook-Book, 1874, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 27 in the book

Two eggs, butter the size of an egg, one of flour, two and a half tablespoons baking powder, one pint sweet milk. This bread must be mixed together quickly, and baked in a hot oven. Beat eggs, sugar and butter together, then add the mix the yeast powder with flour. Have your pan well greased and hot; bake quick. is nice for tea.

From The Kansas Home Cook-Book, 1874, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 28 in the book

sugar, one teacup butter, one teacup yeast, one pint milk; make a thick batter and let rise; then put on tins and let rise again about twenty minutes; then

From The Kansas Home Cook-Book, 1874, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 29 in the book

One pint sweet milk, one tablespoon butter, three eggs, small teaspoon soda stirred into a cup of yeast, a put in to supper; bake twenty minutes in quick done divide top bottom sharp knife; butter and put together again, and send to hot. For supper at six make up at twelve o'clock.

From The Kansas Home Cook-Book, 1874, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 29 in the book

One milk, half pint yeast, two eggs beaten, lump half the of an egg, flour for a stiff batter; when perfectly light, bake in rings on a griddle.

From The Kansas Home Cook-Book, 1874, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 30 in the book

One pint sour cream, two teaspoon soda, salt, flour enough to make a batter that will drop from the spoon; your w r ell muffin rings, and quickly. Mrs.

From The Kansas Home Cook-Book, 1874, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 30 in the book

Two eggs, a lump of butter the size of an egg, one pint warm water, same of milk, one cup yeast, a little salt, flour enough to make a thick If wanted for breakfast, set over night in a warm place. Mrs. J.

From The Kansas Home Cook-Book, 1874, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 30 in the book

Three eggs, one milk, small of butter, salt, thicken with flour to the consistency of cream. A cook-book is good for nothing without something to cook.

From The Kansas Home Cook-Book, 1874, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 30 in the book

Mrs, 'S. Nourse, New York. Six eggs beaten very light, two quarts of milk, one-fourth pound butter, yeast and flour enough to mix to a soft batter.

From The Kansas Home Cook-Book, 1874, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 33 in the book

a half of boiled rice; warm it a pint of milk; mix it smooth; take it from the stir in a pint of cold milk and teaspoon of salt; beat four eggs and stir in with sufficient flour to make a thick

From The Kansas Home Cook-Book, 1874, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 33 in the book

Six heaping tablespoons flour, one pint of milk, two eggs; bake in cups not quite half Put in. oven when you sit down to dinProvide for your families by insuring in the Mo. Valley Life ner and they will be ready for dessert. with cream and sugar, or maple syrup.

From The Kansas Home Cook-Book, 1874, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 33 in the book

Beat up two eggs with a half pint of sweet a saltspoon of salt; in it is a batter, as for fritters. Fill the dozen cups of an iron breadpan, well heated, and bake ten minutes.

From The Kansas Home Cook-Book, 1874, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 34 in the book

Four eggs, four cups of flour, four cups of milk, a small piece of butter and a little salt, in and immediately, ordinary sugar-and-butter Do not take out of cups before bringing to the table,

From The Kansas Home Cook-Book, 1874, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 35 in the book

Two two lard, two-thirds of a cup of milk, a little salt, and flour sufficient to make a stiff batter, one heaping teaspoon of baking powder, drop from spoon into hot lard; two or three times while cooking to prevent too much browning. To be eaten warm with maple or sugar syrup.

From The Kansas Home Cook-Book, 1874, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 35 in the book

Mrs. J. S. One quart flour, one egg, salt to taste, one cup of cream; work well; make into biscuit, and roll thin as paper.

From The Kansas Home Cook-Book, 1874, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 35 in the book

Take warm water, put in a stir in buckwheat flour pretty stiff; add some * of the Missouri

From The Kansas Home Cook-Book, 1874, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 35 in the book

yeast, and let stand over night; morning add a little sweet milk to make them brown; do not bake ail of the batter, but use for raising again, be better a few mornings. Add a morning, and bake quickly on a hot griddle.

From The Kansas Home Cook-Book, 1874, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 35 in the book

To two ounces of butter add one pint of hot milk to melt it, five eggs, flour enough to make a stiff batter, one teaspoon salt, two tablespoons set to rise in a warm place the griddle and pour on the batter in small cakes.

From The Kansas Home Cook-Book, 1874, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 36 in the book

One milk—boiling hot,—two fine bread crumbs, three eggs, one teaspoon nutmeg, one saltspoon of salt, and same of soda dissolved in hot water; soak bread in the boiling milk ten in a covered bowl; to a paste; add the whipped yelks, the and finally the whipped

From The Kansas Home Cook-Book, 1874, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 36 in the book

Beat up two eggs, add one teaspoon and one one to form the batter; then dissolve one in a warm and in, and immediately. Put ingredients together in above order.

From The Kansas Home Cook-Book, 1874, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 37 in the book

Five cups of Indian of flour, three cups of buttermilk or sour milk, two cups of sweet milk, one-half cup of molasses, one teaspoon of soda and a little salt; four hours. This makes a large loaf; if you desire less, one-half the and two To be eaten while warm. CUSTARD CORN BREAD,

From The Kansas Home Cook-Book, 1874, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 37 in the book

One quart milk, one pint corn eggs, soda sufficient to little sugar and salt. funds at interest.

From The Kansas Home Cook-Book, 1874, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 37 in the book

Two cups corn meal, butter size of an egg, salt, mix boiling water, two eggs, yelks and whites beaten separately, bake in a quick oven.

From The Kansas Home Cook-Book, 1874, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 38 in the book

one-half cup sour milk, one cup milk, one-half cup molasses, one cup flour, two and a half cups corn meal, one half teaspoon salt, one teaspoon soda in sour milk; steam two hours, then brown in oven.

From The Kansas Home Cook-Book, 1874, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 38 in the book

Three cups of sweet milk, one cup of sour; Three cups of Indian meal, one cup of flour; Of soda sufficient a teaspoon to The same of salt will season it well; A cup of molasses w*ill make it quite sweet, And a very good dish for a Yankee to eat. [Steam three hours.]

From The Kansas Home Cook-Book, 1874, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 38 in the book

Scald one pint corn meal with one quart of boiling milk, stir in one cup flour, one tablespoon eggs, salt and a; grease your pans well and bake in two pans half an hour. For breakfast or tea. Safety, Protection and Investment Combined in a policy

From The Kansas Home Cook-Book, 1874, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 38 in the book

One small pint of cold hominy well boiled, one tablespoonful of worked into it, two tea cups of milk, one teaspoonful of salt, one pint of flour; to be baked till thoroughly done.

From The Kansas Home Cook-Book, 1874, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 39 in the book

One pint Indian meal, one cup white sugar, one pint sifted flour, two eggs, three heaping teaspoons baking powder, one half cup butter, one pint sweet milk; to be well beaten and baked thin cakes on tin, for twenty of the Missouri

From The Kansas Home Cook-Book, 1874, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 39 in the book

To have good bread one must have good cast iron gem pans, and a hot oven, Stir graham flour into soft, cold water, making a batter a trifle thicker than for griddle; the exact proportion cannot be given as flour will swell more at some times than at others; stir rapidly with a spoon three or four minutes, so as to incorporate a large amount of atmosphere, dip out into iron baking molds that have been heated hot and buttered, and bake in a hot oven for twenty minutes, take the moulds as soon as they are done and arrange for cooling, taking care that no weight rests upon them. They may be eaten warm or cold. GEMS FOR TEA OR BREAKFAST, Mrs.

From The Kansas Home Cook-Book, 1874, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 40 in the book

Take one half pint of fresh buttermilk, one egg, butter the size of an egg, a little salt and The Missouri Valley Life Insurance Co. desires to insure

From The Kansas Home Cook-Book, 1874, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 40 in the book

One pint sour milk, one teaspoonful soda, one egg, one tablespoon shortening, graham to form a stiff batter, bake in gem irons.

From The Kansas Home Cook-Book, 1874, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 41 in the book

half coffee cups graham flour, one coffee cup water, two spoons melted butter, two heaping spoons sugar, two spoons potato two should be a stiff batter. Set to rise at in round gem pans in a quick

From The Kansas Home Cook-Book, 1874, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 41 in the book

Take a three-quart bucket, stir one pint of cracked wheat set in a pot of water and boil two hours; add one teaspoon of salt.

From The Kansas Home Cook-Book, 1874, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 42 in the book

Two cups sour milk, one cup sweet milk, half cup molasses, two cups Indian meal, two cups shorts or graham flour, one soda, one teaspoon Steam two hours; bake half an hour in a slow oven. " They made a most superior mess of broth: A thing which poesy but seldom mentions, But the best dish e'er was cooked, since Homer's Achilles ordered dinner for new comers." The modern word for is

From The Kansas Home Cook-Book, 1874, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 44 in the book

is used everywhere for bills of fare. Lean, juicy, fresh-killed is for Soup; stale will make it ill-flavored, and fat meat is wasteful. An -economical will save for her Soup the liquor in which meat has been boiled, and the trimmings of undressed meat and game. It is a good general rule to apportion a quart of water to The

From The Kansas Home Cook-Book, 1874, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 44 in the book

a pound of meat, and the liquid extracted by the bones and meat is called soup stock. Salt should be rubbed on to meat, and the meat put into cold water. Great care should be taken to skim the scum from the Soup, just before it begins to boil. It is desirable to prepare the soup stock the day before it is wanted, that the fat may be removed when cold; otherwise, the fat should be taken off as it rises. Soup must never be suffered to stand in any vessel of tin, copper or iron, to but should always be poured off into an earthen pan; and when wanted, should be heated till boiling, and the seasoning then added.

From The Kansas Home Cook-Book, 1874, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 45 in the book

six tomatoes, and slice them, drop them in one pint of boiling water, and let them boil ten minutes; then add one one quart sweet three rolled crackers, with butter, pepper and to the hot, and eat with crackers.

From The Kansas Home Cook-Book, 1874, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 47 in the book

Chop fine six onions, and fry in two ounces butter, stirring all the time till they are a very light brown; then add six ounces flour, or oatmeal, and three quarts water; season, and stir twenty minutes while boiling; then pour into a dish containing slices of toasted bread,

From The Kansas Home Cook-Book, 1874, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 47 in the book

Peel and chop four onions, add two ounces of butter, three and a half quarts of water; let the whole ten" minutes, then throw in four pounds sliced potatoes, pepper and salt; a wooden spoon till the potatoes are done to a pulp.

From The Kansas Home Cook-Book, 1874, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 47 in the book

Take a good chicken, cut up, put it a pot 'and pour it a Provide for your families by insur ing in the Mo. Valley Life of cut up a quarter of a peck of green okra, and put it the soup pot, with a teaspoonful of salt. Let simmer very slowly three skimming constantly. scald and skin a quarter of a peck of tomatoes, cut up fine, the soup about 12 o'clock, and let it continue to simmer o'clock— for Be careful not to use an iron spoon with the soup, as it discolors the okra. The soup must be made in a tinned or porcelained stewing-pan. cayenne should be shaken in while simmering. is addition

From The Kansas Home Cook-Book, 1874, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 47 in the book

R. a good pair of chickens, and cut them up; well, and put them a pan, with a good sized piece of batter, and fry a nice brown; lay them in a soup pot, and pour on three quarts of hot water. Let simmer slowly two hours; then rub some and butter together for a thickening, and stir in a little red pepper and salt; fifty oysters, and pour the juice into the soup.

From The Kansas Home Cook-Book, 1874, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 48 in the book

Cut up two chickens; cut bits two slices of ham and two onions; flour, and fry the whole to a light brown; the frying-pan with boiling water, it for one minute, and turn the whole into three quarts of water (boiling). Let it boil thirty-five minutes, and remove the scum as it rises. mean time, soak pints of okra in water for twenty minutes; cut it in thin slices, and^put it in. Let the whole boil one and a half or two hours. A dozen small tomatoes added a half hour before it is done, will im- • prove it vefy much.

From The Kansas Home Cook-Book, 1874, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 51 in the book

boiled, rice. Never add salt until you take it up. It should be made in a porcelain kettle.

From The Kansas Home Cook-Book, 1874, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 51 in the book

Clean, wash well, and wipe dry; put in a pan, with salt, pepper and butter spread over it, and a little water in the pan; lay a piece of buttered paper over it. When done' pour it a cup or remove the and make a thickened gravy. A few drops of lemon or vinegar, or other may be added to the gravy if wished.

From The Kansas Home Cook-Book, 1874, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 53 in the book

Scale your fish with care, and take the inout; trim off the fins, gills and tail; wash well, inside and out, and wipe dry; put of the Missouri Valley Life Insurance C&. a small onion inside, and tie up in a cloth; it with cold water; add salt and a vinegar, and let it heat to the boiling point, and if it weighs two pounds or under, take it off at once, and if of greater weight, allow one more minute for each pound.

From The Kansas Home Cook-Book, 1874, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 53 in the book

Soak the fish in lukewarm water over night, or several use plenty of change once or twice. wanted put fresh water and set over the let it come to a boil, or just simmer for thirty minutes; out the and egg or hard and laid it, poured all.

From The Kansas Home Cook-Book, 1874, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 54 in the book

in a policu half as much more boiled potatoes as mix the potatoes and fish together; moisten with milk, and make into balls the size of an egg, flatten, drop into hot butter or lard, and fry a nice brown.

From The Kansas Home Cook-Book, 1874, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 54 in the book

Shred the fish in fine pieces, and soak it in cold water until fresh; then drain it well and add to it, a tablespoon of flour, half a teacup of sweet cream, and a teacup of milk; season it well with pepper; let it scald slowly, stirring it well. When taken from the fire add, after a moment, stirring rapidly, a well beaten egg.

From The Kansas Home Cook-Book, 1874, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 55 in the book

Put to soak over night as many as needed, in plenty of water; in the morning drain them out, put a skillet and partly cover with hot water; let them stand on top of the stove, cooking slowly (much boiling toughens), for five minutes; pour off the water, leaving it dry; melt cream and butter together and pour

From The Kansas Home Cook-Book, 1874, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 56 in the book

Line patty-pans with good paste, cut covers to the pans and bake them on sheets of tin; wash a quart of oysters out of the liquor, and put them into a sauce-pan; add a piece of butter the size of an egg, half a teaspoon of a lemon, and very give them one scald, all the fill the patties, put on the top and serve immediately. is a nice company dish, as the crusts can be made the day

From The Kansas Home Cook-Book, 1874, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 57 in the book

as as possible for one, two, or three eggs (according to the quantity of oysters), turn the the eggs, and gently; one another, in place each one on your left hand, in taking them from the crumbs, and with the other hand press gently on it. Put them away in a cool place for half an hour, and dip again in egg, roll in bread crumbs, and press in hand as before. It is not indispensable to dip in egg and in a second time; but the are better, and you are well repaid for the extra work. When 'the fat is hot enough, drop the security of policyholders of The Mo.

From The Kansas Home Cook-Book, 1874, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 57 in the book

a faultlessly clean and bright stew pan, into which put the oysters and liquor as To two allow a quarter of a of butter, a light teaspoonful of salt, and enough black pepper to season, but not burn the mouth. Stew gently, stirring occasionally, over a clear bright fire, for fifteen or twenty the are nearly done, add one gill of rich sweet cream, not more than twelv£ hours old. When they are quite done, serve up with little delay upon a chafing dish, heated by a spirit lamp. If such a dish be not handy, use a china tureen, covered tightly. or soda biscuit, or lightly toasted to freshen it, are the proper accompaniments.

From The Kansas Home Cook-Book, 1874, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 58 in the book

Always wash and canned put the liquor of the oysters in a porcelain kettle, and add at least an equal quantity of water, salt to taste, mix a half cup of butter a tablespoon of flour, and in when A cook-book is good for nothing without something to cook. the liquid comes to a boil.

From The Kansas Home Cook-Book, 1874, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 58 in the book

all, pour in the oysters, and dish as soon as they reach the boiling point. Most persons prefer a cup of cream, or milk, in addition.

From The Kansas Home Cook-Book, 1874, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 59 in the book

Put them in their own liquor, and let them till plump and white; skim them, then with a skimmer, dip out the oysters; add to as much vinegar as there is liquor; to quart of liquor put one tablespoon of mixed cloves, whole black pepper and the the flat dishes where they have been cooling, and the hot vinegar upon them. Bottle, if to keep. Fit for use in one day.

From The Kansas Home Cook-Book, 1874, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 59 in the book

One can of requires one of grated cracker and one half pound of butter. In earthen dish put one layer of oysters, then sprinkle with pepper, here and there adding a piece of butter; cover this with grated cracker, then add another layer same as before, and so on the dish is full; finally add about half a pint of in a moderate fourths of an hour.

From The Kansas Home Cook-Book, 1874, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 59 in the book

Two half the liquor; season with a little pepper; mace one cup, fine cracker crumbs and bits of butter; bake in pie lined with paste; the paste rich, the dish full, the crust baked done.

From The Kansas Home Cook-Book, 1874, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 60 in the book

Fresh meat should be put to cook in boiling water, and the water kept boiling; when done leave the meat in the pot, closely covered, until cool. Remove the scum at the first boil, from all meats. All salt meats should be put on in cold water. Ham be skinned as soon as it is done. Corned beef will be more tender if allowed to cool in the water in which it is boiled. When roasting teef do not put any water in the pan, Rub the meat with salt and pepper, and put it in a slow The juice of the meat will be sufficient to baste it a.

From The Kansas Home Cook-Book, 1874, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 61 in the book

For six persons take four pounds of the round, cut in to the bone so as to divide the into two steaks, joined together still by the bone; have ready a rich dressing made of crumbs, taking about three teacupfuls, one egg, and two tablespoons butter, salt, pepper and nutmeg to wet with warm water, beat up well and lay it between the in thickness; wrap a cord around and then cover the piece, after peppering and salting it liberally, butter, dredging it well with flour; set it into a hot oven, and as soon as it is warmed on the outside cover it completely over the top or upper side with a piece of dough made of only water and flour kneaded up and roiled out cy^e-fourth of an keeps in the juices, and prevents the meat from browning too soon. Set the pan on the grate, and watch carefully so it does not scorch in the bottom; if inclined to do so, protect it by something from the heat, and if you must put in water Examine the twelve per cent. Tontine Dividend Policy S3 do so only in small quantities at a time, for you want your veal baked, not boiled; roast two and a half hours. When done take off the dough shell, or cover, for which you have no further use. Spread the remainder of your dressing over the piece, and put it in the stove long enough to brown it nicely; take it out, make your gravy by stirring a tablespoon of flour into some water and boiling it for a few in the pan in which the meat has been baked. If not rich enough add a small lump of butter. This dough cover is a great improvement in roasting fowls or turkeys. It keeps in the juices and makes them tender and prevents over-browning.

From The Kansas Home Cook-Book, 1874, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 62 in the book

The parts roasted are the shoulder, saddle, loin, or chine. Wash the meat well and dry it with a cloth. Put the meat on with a little water (which should always be done for roast of the Missouri Valley Life Insurance Co. If your fire is hot, roast twelve minutes to each pound of meat; baste with salt and water, then with the drippings; thicken the gravy with browned

From The Kansas Home Cook-Book, 1874, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 63 in the book

Have the bone taken out of a nice, fat leg of mutton. a rich stuffing of bread crumbs, hard boiled eggs chopped fine, butter, onions chopped a little sage, a small quantity of black pepper, some pickled pork, cut up. Fill the leg with this force meat, and bake, basting often.

From The Kansas Home Cook-Book, 1874, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 64 in the book

Cut steaks from the leg half an inch thick; broil about five minutes; season with Make a gravy of a half cup of red wine, half a cup of currant jelly, thicken with flour and boil once, and turn over the steak. hot.

From The Kansas Home Cook-Book, 1874, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 65 in the book

Take' two pounds of good beef (the round), it with one and a half ounces saltpeter and a little common let it lie two or days; then boil, seasoned to the with pepper, salt and mace, and a butter.

From The Kansas Home Cook-Book, 1874, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 66 in the book

A tenderloin, porterhouse or flank steak,*; a clean, gridiron; never heat the gridSafety, Protection and Investment combined in a policy iron; a bed of live coals. Steak should be from one and a half to two inches in thickness. With a sharp knife take out the bones, leaving the form undisturbed; with a hammer the steak; let each blow have force to send the hammer the of course, not many such blows are required. The object of pounding steak is to it tender, which is accomplished, not by making it thin, but by separating the fibers. Put upon the platter which is to receive the steak, salt, pepper and butter. Place the steak upon the gridiron, and the gridiron over, not on, the coals. Turn very never leaving one down enough to allow the juices, to gather on the upper side. sufficiently cooked, place upon the platter, and rapidly until the is melted, and you will have nice, rich gravy and well seasoned steak. Steak should never be salted before or while cooking, as the extracts the juices, and they are lost in the

From The Kansas Home Cook-Book, 1874, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 66 in the book

in the platter with butter, pepper and set the dish over hot water to keep warm. When the steak is broiled, add a little coffee, to make more gravy, if needed. Never buy a steak that needs pounding.

From The Kansas Home Cook-Book, 1874, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 70 in the book

Mrs. J. S. Have your frying-pan very hot, wipe the steak dry, place in it, and cover closely. frequently, and keep covered. done, add to the gravy one tablespoon of hot coffee, a good sized lump of butter, salt and pepper Pour over the steak, and serve hot. Add mushrooms, if liked.

From The Kansas Home Cook-Book, 1874, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 70 in the book

Set a kettle on the it is hot, but not so as to scorch. Put in the beef, turning it frequently, until it is well browned. Then pour in water, about a pint to a pound of beef, and let it simmer slowly for about half Take out the beef, season the soup salt and pepper, catsup, onions and tomato, if liked, and thicken a Provide for your family by insuring in the Mo.

From The Kansas Home Cook-Book, 1874, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 70 in the book

Meat, a well marbled rib roast, ten pounds; salt, one pint; ' molasses, or brown sugar, one cloves, ground, one tablespoon; allspice, ground, one tablespoon; black pepper, ground, one tablespoon; saltpeter, pulverized, two Rub the beef with mixture, and put it into an earthen jar, turning and rubbing it twice a day for a week. Wash off the spices, and put in a pot of boiling water to cook slowly for five hours over a low done, press under a heavy weight

From The Kansas Home Cook-Book, 1874, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 71 in the book

Twenty-five pounds one quart one-fourth ounce saltpeter, one-fourth pound Rub the meat every day until the mixture is used up. Seven days sufficient.

From The Kansas Home Cook-Book, 1874, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 71 in the book

Four quarts of salt, two pounds brown sugar, saltpeter, to one hundred pounds of beef. Water to cover meat. 6o

From The Kansas Home Cook-Book, 1874, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 71 in the book

Ingredients of the pickle for one hundred of six gallons; (pure), molasses, one quart; saltpetre, three; pearlash, one ounce. First add the saltpetre to the water, and when and the water boiling, dip the beef, piece bypiece, into the boiling saltpetre water, holding it there for a few seconds only. the thus immersed has become quite cold, pack it in the cask where it is to remain. Then add ingredients of the pickle, boil and skim, and when perfectly cold pour it upon the meat, which should be well weighted by cover or stone.

From The Kansas Home Cook-Book, 1874, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 72 in the book

To about sixty pound., pork, use three cups salt, three cups pepper, four and a of sage, two tablespoons ground allspice the pork very fine; have the sage very dry and finely mix all most thoroughly. Put into skins or long cotton bags, pressing the in very closely, the seam on the outside.

From The Kansas Home Cook-Book, 1874, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 74 in the book

To ten pounds of meat, take three ounces of salt, one ounce of black pepper, half ounce of sage. Mix the seasoning w T ell and sprinkle it over the meat before it is chopped. Use J. S. Kir J: & Co.'s Standard Soaps—Savon Imperialy

From The Kansas Home Cook-Book, 1874, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 74 in the book

To one hundred pounds meat, add of rock five pounds sugar, five saltpetre, gallons and skim until all the scum is removed; when cold, pour over the hams. Let them remain in the brine six weeks before smoking. (garnishing for -Sweats.

From The Kansas Home Cook-Book, 1874, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 75 in the book

a young fowl; the inside oysters or stuffing, place in a jar, and plunge a kettle of boiling water. till tender. There will be gravy in the jar, from the fowl. a sauce, with the addition of cream, or a little Add oysters, or serve up plain the fowl. An addition of a little parsley to the sauce is an improvement.

From The Kansas Home Cook-Book, 1874, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 78 in the book

Two well grown chickens cut small; in water enough to till tender; skim while boiling. "Take out the breast bone; put in a little onion, not enough to taste distinctive Bussian and Mottled German—Best Brands known ly; cut parsley very fine, or rub it dry a few ounces of liquid enough to up two eggs, and stir in; also, some sweet cream. Line a fivequart pan with crust like soda biscuit, only a little more shortening. Cover with the same, leaving a vent.

From The Kansas Home Cook-Book, 1874, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 79 in the book

Cut the chicken in pieces; wash well; put in saucepan or pot half full of boiling water; add sage, pepper and till tender. Take a quart of flour, with two and a half teabaking powder mixed in add wet with milk, making it to beat well. Drop by the spoonful into the pot, keeping it boiling till you serve. Be sure there is water enough in the pot, as the dumplings absorb a good deal, and without care they will be too dry.

From The Kansas Home Cook-Book, 1874, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 80 in the book

Boil one or two chickens in enough water to cook tender. Take them out when done, remove all the bones, mincing the meat very fine, season with salt, pepper and butter, For the Bath,

From The Kansas Home Cook-Book, 1874, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 80 in the book

'6g> and return them to the water in which they were boiled. Cook them the liquor is nearly gone; then pour the contents into a. deep dish, lay a plate over it, put on a weight, and set away in a cool eaten, cut in It will be as firm as cheese, and is very nice for tea. Bread crumbs may be added to the above recipe, if desired.

From The Kansas Home Cook-Book, 1874, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 81 in the book

Mrs. Lu. J. Winton, Equal proportions of chickens and of celery; either "picked" or chopped; a seasoning of chopped pickled cucumbers, eight hard boiled eggs, the whites chopped the yolks mashed fine and mixed with a teaspoon of salt, one of cayenne pepper, three-quarters of a wine glass of made mustard, one wine glass of table oil or one of Add an uncooked egg, well beaten, to the dressing, if you like. The salad will keep for a long time, and improves day.

From The Kansas Home Cook-Book, 1874, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 83 in the book

The white meat of boiled or roasted chicken, three-fourths bulk of chopped or white cabbage, two hard boiled eggs, one raw egg well beaten, two teaspoons white salad oil or melted one teaspoon made one pepper, one teaspoon salt, half teacup vinegar. Mince the meat well, remove all fat and skin, chop the celery fine, mix them, and set aside while preparing the dressing. Rub the yolks of boiled eggs fine, adding salt, pepper and sugar; then the oil or butter, adding a few drops at a time; then add musWhite Russian &nd Mottled German—Best Branch known. tard. Whip the raw egg to a froth, and add to the in the spoonful by spoonful, beating the dressing at the same time. Sprinkle a little dry salt over the meat and celery, and pour the all. into a salad bowl, and ornament with white of egg cut in rings, and chopped green pickle. See dying vegetables life sustain; See life, dissolving, vegetate again.

From The Kansas Home Cook-Book, 1874, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 83 in the book

Cut and scrape the corn from the cob it in a mortar, mix it with its own juices^ and bake it. It is best baked in an iron oven or skillet, but a do. it is baked, break it into crumbs, spread out, and let the sun dry it. When wanted for use, boil it as you would rice; it swells about as much. Put in a little butter and sugar, or salt if you prefer it. The corn is sometimes grated and scraped off the cob, instead of cut and pounded. When warm and in the loaf, it is a deli* cious bread.

From The Kansas Home Cook-Book, 1874, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 84 in the book

Roast the corn on the cob, shell it off, and dry it by the sun. This needs to boil about six hours. half done, throw in a half pint of white beans to a pint of the corn, and you will have succotash. Season to taste.

From The Kansas Home Cook-Book, 1874, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 87 in the book

Cut corn from cob, pack in stone jar inch deep, then cover with a layer of salt; alternate these till the jar is filled. Pieces of board are then fitted, and a stone laid on to keep it down, as the corn must be kept below the surface. Tie paper over the top, to keep out the dust. When taken out for table, the corn must be dropped into boiling water, to set the milk, after which it may be soaked in as many waters as desirable. Use

From The Kansas Home Cook-Book, 1874, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 87 in the book

Cut the corn finely from the cob, scraping it when done; put in a piece of butter half as as an egg in the spider, and when hot, pour corn, and cover up closely. it ten or fifteen minutes, stirring occasionally, but adding no water; the steam and butter will cook it sufficiently. Put in and pepper, and when done, add one cup of This will taste like roast corn, and is

From The Kansas Home Cook-Book, 1874, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 88 in the book

Cut and scrape the corn from the ears, add one-half cup milk to one dozen ears, salt, pepper, lumps butter on top. an. The top will be brown like beans.

From The Kansas Home Cook-Book, 1874, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 88 in the book

Take a coarse grater, and grate green corn, To every quart add three eggs and one pint thicken with to a stiff batter, and fry in lard mixed with butter and salt.

From The Kansas Home Cook-Book, 1874, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 89 in the book

One pint grated green corn, one egg well beaten, one small teacup of flour, a half cup of butter, salt and pepper

From The Kansas Home Cook-Book, 1874, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 89 in the book

ten or twelve ears green corn, boiled on the ear, in a kettle containing a small piece of fresh beef; also, one quart or less of Lima or common garden beans. done, cut the corn from the ear, mix with the beans and a small quantity of the liquid from the kettle, one cup of cream or rich milk, with plenty of butter, salt and Place on the stove, allowing it to come to a boil: then

From The Kansas Home Cook-Book, 1874, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 89 in the book

the water, and put them to boil until they beqin to break. off, and drain through a cullender, and put them into a bean pot with a half pound of salt pork, a teaspoon of molasses or more to taste, and water enough to cover them. Bake twelve hours or more, covering the pot, and adding more as needed.

From The Kansas Home Cook-Book, 1874, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 89 in the book

Mrs. Den man. Turn boiling water over them, and let them till they skin easily. Then lay them in a deep dish, with alternate layers of bread a sugar, and small bits butter. Be sure to have a layer of bread crumbs on top. Bake about three-fourths of an hour.

From The Kansas Home Cook-Book, 1874, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 90 in the book

and lay in cold water potatoes of a \ uniform size— about the size of a hen's egg are the Have hot in a kettle enough lard or beef dripping to cover them, wipe the potatoes dry and drop them in. They will cook in twenty minutes; should be a fine yellow brown when done, and are much better than the thin, greasy fried potatoes which grace so many breakfast tables. Use a kettle, because it is the neatest; the hot fat cannot fly out on the stove. Use one that you can spare, and it can be used again and again without changing the fat. Mrs. C, N.

From The Kansas Home Cook-Book, 1874, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 90 in the book

Take the green heads of young asparagus, and cut pieces no larger than peas; put in water, with a little ten or twelve a minute or two on a napkin; then put into a stewpan, an ounce a sprig of mint, a half cup of cream, a teaspoon of salt, and as much sugar; stew for ten minutes; then stir in the beaten yolks of two eggs; and in three more, the asparagus out on a and in the sauce, with sippets of fried bread.

From The Kansas Home Cook-Book, 1874, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 92 in the book

be well picked over, but not washed, as, in washing them, that little sweet stem that connects the pea to the pod, is lost. Put them boiling water, and boil them thirty; drain them through a cullender, put them into a tin dish, with a little butter and salt; stir them and keep them hot while dishing the meat. the peas are old, put a little soda in the water in which they are boiled.

From The Kansas Home Cook-Book, 1874, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 92 in the book

Shelled beans of any kind require an hour to boil. Dress with butter and salt.

From The Kansas Home Cook-Book, 1874, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 93 in the book

Be sure your mushrooms are fresh; and wash them clean. Put in a stew pan half a pint of water, one ounce of butter, the juice of one lemon, a salt and pepper, then the mushrooms. Set the saucepan on a quick; let them boil ten minutes, stirring all the time; thicken half a cup of cream with a little flour; it in, and let it boil once.

From The Kansas Home Cook-Book, 1874, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 93 in the book

Boil them one hour in salted water; or half in water, then drain the water off, cover them with mikl, and tender. dished, put a butter and a very little pepper on them. 8o

From The Kansas Home Cook-Book, 1874, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 93 in the book

Cut in six large onions; over them a quart of boiling water; stand half an hour; drain and wipe them dry a cloth; dredge in a little flour, pepper and salt, and have ready some hot butter or nice dripping. Fry them a nice brown.

From The Kansas Home Cook-Book, 1874, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 94 in the book

it in water for one hour, and then add of milk, and let it gently one hour longer. in a deep dish, and turn it drawn

From The Kansas Home Cook-Book, 1874, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 94 in the book

roots, dropping each into cold water as soon as it is cleaned: exposure to the air blackens them. Cut in pieces half an inch put a saucepan, hot water enough to cover them, and stew until tender. Turn off all the water, and add a cup of cold 8r Stew ten minutes this begins to boil, put in a great lump of butter, cut bits, and rolled in flour. salt to Boil up once, and serve.

From The Kansas Home Cook-Book, 1874, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 94 in the book

Boil the cabbage for fifteen minutes, then change the water for more from the boiling teakettle. When tender, drain, and set aside perfectly cold. fine; add two well beaten eggs, one tablespoon of butter, three tablespoons of cream, salt and pepper. all together, and bake until brown. U^e

From The Kansas Home Cook-Book, 1874, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 95 in the book

as many of salt pork as you have people to dine. To six slices put six good sized sliced parsnips, and eight or nine peeled and Let the pork boil fifteen or twenty minutes, then add parsnips and potatoes, and till tender. Add slices of bread and salt if needed.

From The Kansas Home Cook-Book, 1874, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 96 in the book

The following is considered by Pater Familias as one of the breakfast dishes he can have: Slice smooth green tomatoes as for pickles, let lie a half hour in salt and water, then dip in batter made with egg, milk and rolled cracker as for oysters, and fry in or cooked, cover in a dish until time to serve. Use J. S. Kirk & Oo.'s Standard Soaps —Savon Imperial,

From The Kansas Home Cook-Book, 1874, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 96 in the book

Cut the tomato in half. Place in a shallow dish, the cut side up. On a layer of tomato sprinkle a little salt, pepper and sugar; rolled cracker or bread another layer of tomato, etc., until the dish is Put around some small pieces of butter, and two spoons at least an hour, and if the is large, and the moderate, two hours is better.

From The Kansas Home Cook-Book, 1874, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 97 in the book

two teacups of white hominy, and put to in cold water in the morning wash it out, put in cold water, and boil an hour and a half, stirring it very often; when done, sprinkle a unthe saucepan, and let it stand a few A very nice breakfast dish. \ahds mid Mattces. a Salad dressing, four persons are wanted: A spendthrift, for oil; a miser, for vinegar; a counselor, for salt, and a madman to stir it up.

From The Kansas Home Cook-Book, 1874, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 98 in the book

Chop the cabbage, salt and pepper to taste. Heat three gills of vinegar; just before boiling, stir into it thoroughly one cup of cream, and two eggs well beaten together. When cold, pour it over the cabbage, and stir all

From The Kansas Home Cook-Book, 1874, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 100 in the book

Mash fine the yolk of one hard boiled egg.,. Use J. S. Kirk & Co.'s Standard Soaps—Savon Imperial^ Salads and Sauces, and add one teaspoon of salt, three of mustard, and a very little cayenne pepper; mix well together; then add one tablespoon vinegar and two of olive oil or mix again, and add a half teaspoon sugar, six little spring onions, and the white of the egg cut Pour over fresh, crisp lettuce, and stir gently so as to not break or bruise. Eat immediately.

From The Kansas Home Cook-Book, 1874, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 100 in the book

Stew a pint of oysters in their own liquor minutes, and add one cup of or cream; when this boils, strain the liquor and return to the saucepan; stir well in one teaspoon flour, previously wet with cold water; put in two tablespoons butter, cayenne and nutmeg to boil one minute.

From The Kansas Home Cook-Book, 1874, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 101 in the book

put into a saucepan with pints of cold water, a little salt and pepper; boil two hours. a quarter of a pound of butter a tablespoon of flour; it in with a half cup of cream; add the liquid and let it boil once.

From The Kansas Home Cook-Book, 1874, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 101 in the book

One peck ripe tomatoes, peeled and chopped onions, and two green peppers chopped fine, a half teacup salt, half teaspoon of black pepper, two tablespoons of ground one allspice, one Boil over an hour, and then add three gills cider vinegar.

From The Kansas Home Cook-Book, 1874, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 102 in the book

add three ounces of cloves, two ounces black pepper, two nutmegs, little cayenne pepper, with salt to suit the

From The Kansas Home Cook-Book, 1874, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 105 in the book

dozen full grown cucumbers, onions chopped fine; add one and one half cups of fine salt; put in a sieve and hours, then add one and one half cups of black pepper, and half a cup of dark mustard seed; put in jars and cover with good vinegar.

From The Kansas Home Cook-Book, 1874, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 105 in the book

go mix together, add a little pepper, and vinegar enough to cover, bottle and seal.

From The Kansas Home Cook-Book, 1874, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 105 in the book

Put half a bushel of small cucumbers in a brine for twenty-four hours; take one quart sugar, a half pint white mustard seed, a large handful of cinnamon, celery seed to taste, alum the of an egg; put it cider vinegar to cover the and let it boil hard; then pour over the cucumbers, having them well drained from the brine.

From The Kansas Home Cook-Book, 1874, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 108 in the book

others. Wash the cucumbers, wipe them dry, place them in a jar, and pour over them sufficient boiling vinegar, in which has been dissolved a small piece of alum, to cover well. stand in this vinegar twenty-four hours. Then place them in the jars or bottles you wish to keep them in, packing them closely as you can; put in a few pieces of red pepper, according; cover the whole with horseradish root thin, and over with mustard seed if you it; vinegar, and tight. If the vinegar is good, they will keep six months.

From The Kansas Home Cook-Book, 1874, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

To five gallons green tomatoes, sliced thin, add one pint salt, well sprinkled through; let stand over water that has risen on them. Then take one gallon of best cider vinegar, one cup flour of

From The Kansas Home Cook-Book, 1874, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

mustard (pure), one cup brown sugar, two tablespoons of ground pepper, one tablespoon of ground one tablespoon ground Throw all these ingredients together, and bring them to a boil, stirring frequently. Then put in the tomatoes, with the addition quarts sliced onions, and till the tomatoes begin to soften. It is ready for use as soon as cold.

From The Kansas Home Cook-Book, 1874, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

tomatoes sliced. Put this mixture in a strong brine for twenty-four hours, drain in sprinkle over it onefourth of a and the same of seed, two spoons black pepper ground; let mixture come to a in enough to it; add a little alum, strain, and when cold add a pint of ground mustard and cover well with cider vinegar.

From The Kansas Home Cook-Book, 1874, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 110 in the book

Put eight quarts of green sliced tomatoes in a jar with one cup of remain over night: pour off the juice, chop the tomato and add one quart of chopped of one ounce of cloves, one ounce of pepper, one tablespoonful of ground mustard, one-fourth pound of seed; for two in one gallon of vinegar.

From The Kansas Home Cook-Book, 1874, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 111 in the book

One peck green tomatoes, two large heads cabbage, twelve onions, twelve green peppers, eight tablespoons of salt, four tablespoons of of one-half pint of mustard seed, two pounds of put the tomatoes, cabbage, onions and pepper in a large wooden bowl and chop them tolerably fine; then add the salt, cloves, pepper and sugar; put the whole mixture, with vinegar enough to cover, into a vessel and boil slowly two hours.

From The Kansas Home Cook-Book, 1874, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 111 in the book

To a of strong vinegar add two large spoons each of ginger, pepper, cloves, and all two of and horse radish, a half pound brown sugar; place all in a jar covered with cloth or leather; put it in the sun and shake it daily; after a few days add one ounce turmeric and some small onions; scald cabbage in salt water and lay it on a cloth for the sun to bleach, it with turn frequently until dry and bleached, which w 7 ill take three or four days; then wash and dry and place in the prepared vinegar. Young cherries, grapes, apricots, plums, button tomatoes and cauliflower may be used.

From The Kansas Home Cook-Book, 1874, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 112 in the book

To seven pounds fruit, take three pounds sugar, one pint vinegar, one-halfounce cloves, one-half ounce cinnamon. all but the fruit two mornings in succession, and pour the The third morning all together fifteen minutes.

From The Kansas Home Cook-Book, 1874, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 112 in the book

To seven pounds of fruit, take four pounds quart vinegar, one ounce one ounce cinnamon, one ounce allspice; put the in a bag, and it in the syrup three mornings in succession, and pour over the fruit; the fourth morning scald the with the syrup, and it is ready for use.

From The Kansas Home Cook-Book, 1874, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 113 in the book

Mrs. G. T. A Grapes, boiled and cullendered, five pounds; sugar, two and a half pounds; vinegar, one pint; cinnamon, allspice and pepper one one Boil until it attains proper thickness.

From The Kansas Home Cook-Book, 1874, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 114 in the book

Two pounds to one pick grapes from stems, and put in enough for vinegar to cover; add one ounce cloves, one half fine and one half whole; put in a cloth one ounce of ground allspice, one ounce ground cinnamon; cook one half hour, Grapes half ripe will do.

From The Kansas Home Cook-Book, 1874, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 114 in the book

of grapes, seven pounds of brown sugar, one pint very sharp vinegar, two tablespoons ground cloves and allspice; remove the skin from the grapes; boil the pulps tender and boil the skins in vinegar with the When cooked two hours add pulp and let it like jelly; put into bowls and glasses. Use J. S. Kirk & Co.'s Standard Soaps —Savon Imperial,

From The Kansas Home Cook-Book, 1874, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 114 in the book

For two of gooseberries, take one pint of vinegar, three-fourths of a pound of spices to the taste, and cook one hour.

From The Kansas Home Cook-Book, 1874, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 115 in the book

Eight pounds of fruit, four pounds of brown pint of vinegar, one-half ounce of cinnamon, the same of cloves.

From The Kansas Home Cook-Book, 1874, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 115 in the book

berries, nine pounds one pint vinegar, one tablespoon each of cinnamon, cloves and allspice; boil all together, Seal up in glass jars.

From The Kansas Home Cook-Book, 1874, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 115 in the book

Mrs. M. Rock, Take two quarts of ripe red currants, stem and put them in a stew-pan with half a pint of boiling water; ten strain through a cullender; then add half a pint of best vinegar, one pound of brown sugar, one each^ of mace, ground cloves and cinnamon, one teaspoon of spice; quickly for an

From The Kansas Home Cook-Book, 1874, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 115 in the book

Mrs. Annie K. Townsend, St. Joseph, Mo, To of ripe add of sugar, one vinegar, and ground spice to your taste; boil one Put into jars and cover as other preserves. They should not be used under three months.

From The Kansas Home Cook-Book, 1874, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 116 in the book

of tomatoes, skinned, of sugar, two of cloves, two ounces of cinnamon. To be cooked in three pints of vinegar.

From The Kansas Home Cook-Book, 1874, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 116 in the book

One of vinegar, one and; the vinegar, sugar and spices, and pour over the cherries hot; draw off and the syrup twelve successive mornings. Be sure and have sufficient syrup to cover the cherries. For the Bath,

From The Kansas Home Cook-Book, 1874, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 116 in the book

ripe cucumbers, pare and seed, cut in strips; soak them in vinegar twenty-four and clear in a syrup of equal parts vinegar and sugar, with spices to your taste.

From The Kansas Home Cook-Book, 1874, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 117 in the book

one-half dozen cantaloupes that are not ripe enough to be mellow; slice them not too thin, and lay in a stone jar. two of vinegar, and three pounds of and and and them, and press down with a weight. not cover at first, but the next day pour off the juice, and boil and strain, and so continue four or five times. Then set all over the and put in sticks of cinnamon, whole and mace, and boil until tender, and it is finished. late in the spring, and need not be sealed air-tight.

From The Kansas Home Cook-Book, 1874, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 117 in the book

full grown green grapes forty-eight hours in salt and water, then scald with good strong vinegar.

From The Kansas Home Cook-Book, 1874, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 117 in the book

Chop some lean ham fine, put it in a pan with a little pepper, a lump of butter and two eggs beaten. When well warmed, spread on hot toast well buttered, and serve. Use J. S. Kirk & Co.'s Standard Soaps—Savon Imperial,

From The Kansas Home Cook-Book, 1874, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 118 in the book

Take any cold meat, chop or slice fine, season with salt and pepper, or sage if liked; add to this half as much stale bread, or potatoes that have been stir the whole together, and inclose it in a as for a chicken pie, and put up the same way.

From The Kansas Home Cook-Book, 1874, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 119 in the book

Mrs. J. Winton, Three pounds of lean, raw veal, chopped one-fourth pound fat, salt pork, chopped two chopped fine; one dozen crackers, rolled fine, or same amount of bread crumbs; a little celery if desired; highly; mix pack hard; bake thoroughly.

From The Kansas Home Cook-Book, 1874, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 119 in the book

One quart green corn grated, two cups of sweet' milk, one cup flour, two eggs; season the a of Fry on a griddle.

From The Kansas Home Cook-Book, 1874, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 120 in the book

Butter a quart pudding dish and cover the bottom with thin slices of cheese; cover the cheese with slices of buttered bread, sprinkled with cayenne pepper, prepared mustard and a trifle of salt; fill the dish with alternate layers of cheese and bread; beat with an egg sufficient milk to cover the

From The Kansas Home Cook-Book, 1874, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 120 in the book

Mrs. A. R. Wash six ounces macaroni, put in plenty boiling water and salt; let boil half an hour; grate one-fourth pound cheese; place in alternate layers in a dish, letting cheese come on top; fill the dish with milk and a little butter; in a hot oven, and bake half an hour. Put pieces of butter and a sprinkling of mustard, salt and pepper between layers if desired. For the Bath,

From The Kansas Home Cook-Book, 1874, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 120 in the book

or of macaroni in till tender, about twenty minutes; mix a dessertspoon of flour a tablespoon of add slowly a teacup half a teaspoon of mustard, the same of salt and pepper, and half the quantity of cayenne, and four ounces of rich cheese all together, and ten minutes; all the water from the macaroni, and pour dressing over it; boil five minutes and serve, or bake a nice brown, and serve hot, in either case.

From The Kansas Home Cook-Book, 1874, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 123 in the book

Cut slices of bread half an inch thick, remove the crust and soak in beat up two eggs, pour over the bread and fry in butter; strew powdered sugar over the fritters.

From The Kansas Home Cook-Book, 1874, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 123 in the book

six eggs very light, the whites to a stiff froth that will stand alone, the yolks to a smooth lather; add to the yolks a small cupful of milk, pepper and salt; lastly stir in the in hot butter not loriger than ten minutes; do not stir, but slip a broad Use J.

From The Kansas Home Cook-Book, 1874, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 123 in the book

ioj quantity of flour until smooth; add the mixture to theflcur and beat the whole together; or frying pan; when it appears to thicken, pour over it the whites beaten dust over a very little salt, and when the whole is stiff remove carefully to the dish without breaking. Mrs.

From The Kansas Home Cook-Book, 1874, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 125 in the book

roasi: beef or mutton, clear of gristle, and with pepper and salt and chopped boil and mash some potatoes, make into a paste with one or two eggs, roll out in flour, cut it with a saucer; put some seasoned meat on one half and fold over; fry a light brown.

From The Kansas Home Cook-Book, 1874, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 125 in the book

R. Take any pieces of paid ham, chop and mix with any quantity of cold rice; season highly with cayenne pepper; out it into a frying pan with a good sized piece of butter and fry a light brown.

From The Kansas Home Cook-Book, 1874, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 125 in the book

add a piece of; in a bake pan with a little water, or gravy from roast beef: bake for twenty or thirty minutes. (takes.

From The Kansas Home Cook-Book, 1874, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 126 in the book

finest white part of the sugar over the eggs, and beat them for about half an hour, stirring in gradually the* rest of the [If flavored with lemon allow more or acids will whiten the icing. It may be shaded pink strawberry juice currant jelly or cranberry syrup; to color yellow, put the rind and juice of a lemon in a thick piece of muslin, and squeeze hard into the frosting. Dredge your Cake with flour immediately after baking, to absorb the grease, and wipe it carefully off before frosting. Put the icing on in large spoonsful, spreading with a knife dipped occasionally in cold water.

From The Kansas Home Cook-Book, 1874, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 128 in the book

To the whites of three eggs add a cup of beat the eggs fifteen minutes.

From The Kansas Home Cook-Book, 1874, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 128 in the book

of fine sugar, whites of three eggs, one teaspoon corn starch, one teaspoon Flour the top of the Cake as soon as taken from the oven. Dip a knife in warm water when putting on the icing. The excellence of the above recipes can only be realized by in

From The Kansas Home Cook-Book, 1874, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 128 in the book

One of granulated moisten with water sufficient to dissolve it when heated; let it boil until it threads from the spoon, stirring While the sugar is boiling, beat the whites of two eggs until they are firm; then, when thoroughly beaten, place in a deep dish, and pour the sugar, over them, beating all together rapidly until of the right consistency to spread over the with lemon. is sufficient for two loaves.

From The Kansas Home Cook-Book, 1874, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 129 in the book

butter, one pound pound flour, one teaspoon soda, twelve eggs, one gill warm water, one gill rose water, three pounds currants, four pounds raisins, one and a half pounds figs, one pound citron, two pounds blanched almonds, one orange chopped fine, one tablespoon each of cloves, mace and nutmeg.

From The Kansas Home Cook-Book, 1874, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 129 in the book

of eggs, two of three cups of butter, two and a half cups of flour, one cup of sweet milk, two teaspoons of baking powder; flavor with vanilla.

From The Kansas Home Cook-Book, 1874, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 130 in the book

To two tablespoons of the above mixture, add half a cup of raisins and a few currants, half a cup of half a cup of molasses. the mixture layers, the dark in one, which put in the center, with jelly spread between.

From The Kansas Home Cook-Book, 1874, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 130 in the book

and a of cup of butter, two and a of flour, of five one of yeast powder; flavor with lemon.

From The Kansas Home Cook-Book, 1874, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 131 in the book

cup of of sugar, onehalf cup one cup of molasses, two and a of of one of two of cinnamon, one tablespoon of cloves.

From The Kansas Home Cook-Book, 1874, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 131 in the book

one-half cup, butter one-half cup, baking one eggs, whites, three cups of flour. Da.rk.—Brown one cup, molasses, cup, cup, cup, one teabaking powder, of Richards' Queen Baking Powder; it makes liyht Biscuit*

From The Kansas Home Cook-Book, 1874, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 131 in the book

butter, one-half cup of sour of two teaspoons cream of one teaspoon soda, two cups

From The Kansas Home Cook-Book, 1874, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 132 in the book

cup brown half cup molasses, one cup butter, one -fourth cup one teacinnamon, one-half teaspoon one-half teaspoon cloves, one-fourth teaspoon one-half teaspoon soda, the yolks of four eggs.

From The Kansas Home Cook-Book, 1874, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 132 in the book

Two of powdered cup of butter, three and a half cups of flour, two-thirds cup of milk, whites of eight eggs, one hickory-nut

From The Kansas Home Cook-Book, 1874, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 132 in the book

molasses, or two of molasses and one cup of sugar, one-half cup butter, two You can only realize the excellence of the above receipts by eggs, one cup raisins, two cups dried apples, two teaspoons soda, two teaspoons cream tartar, cloves, cinnamon and nutmeg.

From The Kansas Home Cook-Book, 1874, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 132 in the book

in a little water. In the morning add one cup of molasses, let it simmer a; chop apples small, they cannot be told from citron; make as stiff as pound

From The Kansas Home Cook-Book, 1874, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 133 in the book

dried apples, soaked over night in cold water. Then chop the size of raisins. Put them in two cups of molasses and simmer slowly two; two eggs, one cup butter added while warm, a teaspoon each of and nutmeg, three and a half cups of flour, one teaspoon soda.

From The Kansas Home Cook-Book, 1874, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 133 in the book

Four tumblers flour, three-fourths tumbler butter, two and a half of white powdered sugar, one of milk, three eggs, one lemon, half teasoda; put the juice in the last thing before baking.

From The Kansas Home Cook-Book, 1874, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 134 in the book

others. One cup sugar, one cup molasses, not quite a cupful of butter, one cup coffee, one cup one ground cloves, one of cinnamon, one mix the butter and sugar together, add the molasses, coffee and flour, then the soda well stirred in; lastly the raisins, with a little flour to prevent their sinking to the bottom of the pan; the raisins should be stoned; the coffee is prepared as for drinking; bake slowly at first.

From The Kansas Home Cook-Book, 1874, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 134 in the book

Whites of eight eggs, two cups sugar, half cup butter, three-fourths cup sweet miik, three cups flour, two teaspoons of baking powder.

From The Kansas Home Cook-Book, 1874, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 135 in the book

One cup butter, one of milk, two of sugar, of of eggs, two teaspoons cream of tartar, one of soda, nutmeg or vanilla. We advise the use of Richards' Queen for making

From The Kansas Home Cook-Book, 1874, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 135 in the book

Mrs. Whites of sixteen eggs whipped to a froth, one pound sugar, six ounces butter, twelve; or spices.

From The Kansas Home Cook-Book, 1874, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 136 in the book

milk, one and a cup corn starch stirred in the milk, whites of large teaspoon cream half of a small teaspoon soda.

From The Kansas Home Cook-Book, 1874, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 137 in the book

Whites of six eggs, four cups of flour, two cups of sugar, one cup of butter, one cup of milk, two teaspoons of yeast powder;

From The Kansas Home Cook-Book, 1874, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 137 in the book

of sixteen eggs, one pound onepound sugar, three-fourths of a pouad of butter, one teaspoon soda, one and a half teaspoons cream tartar, one cup sour cream or beat the eggs to a stiff froth, and add When in haste you wish to make fight and white bread, the; beat both for at least twenty minutes; cream the butter, to which add the flour, and beat very put the cream tartar in the dry flour and the soda in the use lemon or almond extract as preferred.

From The Kansas Home Cook-Book, 1874, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 137 in the book

a half cups of pulverized half cup butter, half cup corn starch, half cup sweet milk, half teaspoon cream tartar, onefourth teaspoon soda, whites of four eggs, one cup flour.

From The Kansas Home Cook-Book, 1874, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 138 in the book

eggs, two cups cups flour, one cup corn starch, one cup sweet butter, one teaspoon cream tartar, half teaspoon soda; flavor with lemon or vanilla. If you have not cream, use milk and one cup of butter.

From The Kansas Home Cook-Book, 1874, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 138 in the book

cup of cup of cup of sweet milk, one teaspoon one-half teaspoon (or two teaspoons baking powder, four eggs, We wish to impress upon all the necessity of using • the whites and yolks beaten separately, one grated cocoanut, (the white part.) Stir three of the grated cocoanut into the mixture, and bake in small tin pie plates, as for jelly cake.

From The Kansas Home Cook-Book, 1874, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 138 in the book

One cup butter, two cups sugar, one cup milk, whites of eight eggs, teaspoons baking powder.

From The Kansas Home Cook-Book, 1874, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 141 in the book

of four eggs, beat and mix with powdered sugar until of the consistency of frosting. Add

From The Kansas Home Cook-Book, 1874, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 141 in the book

One cup two three cups flour, one cup sweet milk, two teaof yeast powder, four eggs, flavor to as jelly icing and grated cocoanut between. Richards' Queen in making Biscuits, Cakes, Bread or Bolls,

From The Kansas Home Cook-Book, 1874, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 141 in the book

; stir in two-thirds cup of butter, and one ana a mixed cold, add five egg-, beaten with one-half tea-

From The Kansas Home Cook-Book, 1874, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 142 in the book

sugar, four eggs, two cups one teaspoon baking powder, one teaspoon or two-thirds cup of boiling Water should be added last, and after it is thoroughly stirred in the cake should be placed in the oven as quickly as possible. Cream.—One pint sweet milk, three tableone one teaspoon lemon or vanilla,

From The Kansas Home Cook-Book, 1874, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 142 in the book

One one-half pound three-fourths pound flour, ten eggs; boil the The excellence of the above receipts can only be realized by in the it from the fire to Then add the eggs brv^akin^ the mixture one at a time. Stir them in very thoroughly, be sure not to beat them.

From The Kansas Home Cook-Book, 1874, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 142 in the book

teaspoon soda dissolved in the same quantity Drop this in your pan, forming it with your spoon about the size of cream cakes. This will bake in fifteen The oven should be very hot.

From The Kansas Home Cook-Book, 1874, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 143 in the book

cover, and with the following mixture: one cup flour, two sugar, four eggs, one pint milk, boil the and and in the it thickens. thirty-four

From The Kansas Home Cook-Book, 1874, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 143 in the book

Mrs. J. Eight eggs beaten separately and stiff; then take a half pound of butter, a half pound of crushed the whites of the eggs, with one pint sweet milk, and flour enough to make a stiff batter; two teaspoons baking powder. For the dark part of the cake, take the yolks, one and a half cups brown sugar, one a half cups milk, one cup butter, two spoons baking powder, and a half-pound chocolate shaved to a powder, and enough a The be warmed in. Requires about one and a half hours brisk baking. This cake should be first covered with a frosting colored chocolate, which dry in the course of an hour by the use of tartaric acid; after which a white frost, flavored with lemon, should cover this. A very good cake is made, after the above recipe, by using chopped and spices instead of chocolate. Bichards' Queen Baking Powder; it makes biscuit light.

From The Kansas Home Cook-Book, 1874, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 145 in the book

powdered sugar, twelve eggs beaten separately; beat yolks and sugar together fifteen minutes; one lemon grated, threefourths of a pound of flour. Stir just enough to mix in the nicely.

From The Kansas Home Cook-Book, 1874, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 146 in the book

J. Winton, The whites of eleven eggs well beaten, one and a half tumblers sugar the eggs, one tumbler flour stirred very gently into this, one teaspoon cream tartar stirred in the flour, one bitter almonds.

From The Kansas Home Cook-Book, 1874, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 146 in the book

Three cups sugar, four cups flour, ten eggs, six teaspoons rose the and eggs together.

From The Kansas Home Cook-Book, 1874, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 146 in the book

Two cups pulverized sugar, two cups flour, a half cup cold water, three the whites beaten separately, two teaspoons baking powder. Bake in a quick oven. You can only realize the excellence of the above receipts by

From The Kansas Home Cook-Book, 1874, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 146 in the book

Five eggs, one tumbler sifted white sugar, one tumbler flour, two even teaspoons cream tartar, and a half teaspoon soda. the whites and yolks separately, pulverize the soda and cream tartar together and sift with the flour; add salt, and a teaspoon extract of Beat the mixture rapidly, and bake immediately. Sponge cake should never be cut.

From The Kansas Home Cook-Book, 1874, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 147 in the book

Take four eggs, two coffee cups sugar, beat the eggs and sugar well together, two cups flour, two teaspoons cream tartar, one of soda, two-thirds of a cup boiling water, and lemon to flavor; add the water last. Pour into a pan, and place in a well heated oven. though apparently very thin, will come from the oven a most delightful cake.

From The Kansas Home Cook-Book, 1874, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 147 in the book

1 Queen Baking Powder and Ext. of Fruit. the lemon, and one teaspoon soda dissolved in water and stirred into the cake at the same California Gold Cake is made just like the preceding, only use yolks instead of whites.

From The Kansas Home Cook-Book, 1874, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 147 in the book

E. H. T. Two and a cup butter, four eggs, one cup milk, five cups flour, two teaspoons baking powder, one teaspoon each of lemon and vanilla, one cup of raisins, one half cup candied orange peel and citron sliced, one cup almond meats, blanchec' and chopped.

From The Kansas Home Cook-Book, 1874, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 148 in the book

One pound butter, one and one-half pounds one and one pint milk (if sour, use one half teaspoon if sweet, two spoons baking powder), six eggs, one cup seeded raisins, two spoons cinnamon, one nutmeg.

From The Kansas Home Cook-Book, 1874, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 148 in the book

Two eggs, four tablespoons sugar, a piece of butter as as a walnut, a tablespoon

From The Kansas Home Cook-Book, 1874, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 148 in the book

cup flour, one cup six eggs, two teaspoons baking powder, one and a half pints hickory nut meats, chopped.

From The Kansas Home Cook-Book, 1874, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 149 in the book

flour, one pound sugar, a half six eggs beaten separate, one cup sweet milk, one teaspoon cream tartar, a soda, lemon. in tins as

From The Kansas Home Cook-Book, 1874, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 150 in the book

One sheet of Coopers' isinglass dissolved in a small teacup of boiling water. pounds pulverized sugar.

From The Kansas Home Cook-Book, 1874, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 150 in the book

Two eggs, one cup sugar, half cup butter, half cup sweet milk, two cups flour, two teaspoons baking powder.

From The Kansas Home Cook-Book, 1874, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 150 in the book

v:hen gar, half pound stoned, one nutmeg, milk, two eggs, half teaspoon soda, half teacup Mix at noon, and put in half the sugar and shortening then, adding the rest at bedtime. Mix as follows: rub the shortening very fine in the flour, add the sugar, then the yeast, then half the milk (hot in winter and blood warm in summer), then the eggs well beaten and rest In the morning add soda, spice and let it in tins an hour before

From The Kansas Home Cook-Book, 1874, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 150 in the book

Steamed or Baked,—One cup cream, one cup egg, one-third cup cup of raisins.

From The Kansas Home Cook-Book, 1874, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 151 in the book

and milk are sour, use soda sufficient to sweeten; if one of flour to make it about as stiff as cup cake.

From The Kansas Home Cook-Book, 1874, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 151 in the book

Half cup butter, three cups flour, two cups sugar, one cup milk, three eggs, one teaspoon two a grated lemon. In haste you wish to make delicate light and white bread,

From The Kansas Home Cook-Book, 1874, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 151 in the book

butter, two cups sugar, one cup milk, four cups flour, whites of ten eggs, one soda, two tartar, almond extract to flavor it.

From The Kansas Home Cook-Book, 1874, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 152 in the book

One cup butter, two cups pulverized sugar, one cup sweet milk, three cups flour, one-half cup corn starch, one-half teaspoon one teaspoon cream two teaspoons of lemon extract.

From The Kansas Home Cook-Book, 1874, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 152 in the book

One cup butter, one and a half cups sugar, flour, one egg, one cup milk, one teaspoon soda, one cup of chopped fine.

From The Kansas Home Cook-Book, 1874, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 152 in the book

Two cups of sugar, one of butter, one of milk, four of flour, three teaspoons of baking powder, whites of twelve eggs. receipt doubled makes a most beautiful white cake, which cannot be outdone for festivals, picnics, &c, where large cakes are desirable. I have never had a failure with it. We wish to impress upon all the neccessity of using

From The Kansas Home Cook-Book, 1874, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 152 in the book

pound of one and one-fourth pound six one teaone enough to Stir the butter and sugar ta a cream, add beaten eggs, stir together, then add vinegar and and cut with a cake cutter.

From The Kansas Home Cook-Book, 1874, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 153 in the book

Two cups of sugar, one-half cup of butter, two cups of new butter-milk, of one of soda, very full, two cups of raisins, spices to your taste.

From The Kansas Home Cook-Book, 1874, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 153 in the book

of sugar, one cup of molasses, one cup of one cup of one pound of raisins, three eggs, two of baking powder, and spices of all kinds.

From The Kansas Home Cook-Book, 1874, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 153 in the book

of bread sponge, two cups of white sugar, one cup butter, three eggs, one nutmeg, one teaspoon soda; rub butter, sugar

From The Kansas Home Cook-Book, 1874, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 153 in the book

of butter, two of sugar, two and one-half of sifted flour, juice or grated peel of one lemon, one teaspoon of cream tartar, onehalf teaspoon of soda, (both rubbed the flour), half cup of sweet milk, the whites of eight eggs beaten to a froth; rub the and sugar to a cream, then add the lemon, the flour, then the lastly the The excellence of the above receipts can only be realized by

From The Kansas Home Cook-Book, 1874, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 154 in the book

Half pound of butter, half pound of sugar, whites of two eggs, enough flour to roil out; blanch two pounds of almonds and put them on the top of cakes; mix some sugar aftd in a dredging box and just before taking out of the oven shake some on the top of them; put them back to brown.

From The Kansas Home Cook-Book, 1874, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 155 in the book

One pound flour, one of sugar, three-fourths pound of butter, the yolks of two and white of one egg; cream the butter and sugar, add the eggs, then the flour, making a rich, soft Using Richards' Qneen, it makes biscuit delicate and light. dough; roll very thin and cut; moisten over the top with the remaining white, cover with fine white sugar and cinnamon mixed; have ready one-half pound blanched almonds, splitthe kernels and lay one or two on the top of each cake; bake in a quick oven;, they will be quite at first and should be laid in a sieve to cool. They are difficult to make in the summer, but are a delicious cake with coffee.

From The Kansas Home Cook-Book, 1874, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 155 in the book

One cup butter, two cups brown sugar, onecup molasses, one cup flour, yolks of eight eggs and one whole egg, cinnamon, allspice and cloves each one tableThis amount of ingredients will make three medium sized cakes, baked in a marbleized way; or for a variety of cake to be made at once for an evening company at tea, make All of our leading Hotels of Kansas are now using in this way each cake, then bake one a white cake, one a spice cake (or breakfast cake), and take the rest of each kind and bake in a rnarbleized cake. In this way you beautiful cakes with less trouble than when made frost

From The Kansas Home Cook-Book, 1874, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 156 in the book

sugar, three-fourths of a cup of butter, three-fourths of a cup of sweet milk, three eggs, flour, two teaspoons yeast powder.

From The Kansas Home Cook-Book, 1874, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 159 in the book

of a cup of water, one lemon. Dissolve sugar in water, then throw in grated lemon and let it come to a boil, and put in two tablespoons of corn

From The Kansas Home Cook-Book, 1874, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 159 in the book

of and whites of four eggs, a piece of butter the size of a walnut, two cups one of and of one orange, three cups flour, two teaspoons baking powder,

From The Kansas Home Cook-Book, 1874, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

of one egg beaten to a stiff froth, juice and of one lemon, add powdered sugar, and bake in separate layers, as for jelly

From The Kansas Home Cook-Book, 1874, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

One cup butter, three cups sugar, six eggs, one cup sweet milk, four cups flour, one and a half teaspoons yeast powder; bake in four or six round For spreading between the cakes make a jelly of the grated rind and juice of a lemon with a cup of sugar and one egg; stir thick as jelly and spread between Oranges may be used. The excellence, of the above recipes can only be realized by

From The Kansas Home Cook-Book, 1874, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

One cup butter, three eggs, two cups sugar, two teaspoons in two; to make a stiff paste.

From The Kansas Home Cook-Book, 1874, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 161 in the book

Four eggs, one cup butter, two cups sugar, one teaspoon soda, one half cup sour milk.

From The Kansas Home Cook-Book, 1874, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 161 in the book

One cup of one cup of molasses, one tablespoon of butter, one tablespoon of ginger, one tablespoon of cinnamon, one teaspoon of soda, dissolved in three tablespoons of hot water; roll thin, and bake quickly. Using Richards' Queen; it makes Biscuit delicate and light

From The Kansas Home Cook-Book, 1874, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 161 in the book

One teacup of sugar, one of molasses, one of butter, one egg, one tablespoon of ginger, one of vinegar, one of dissolved in one third of a cup of milk or water. Flour to roll very thin.

From The Kansas Home Cook-Book, 1874, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 162 in the book

M. Belle Weaver, Four eggs, one coffee cup of sugar, one of flour (heaped up), two teaspoons bading powder. Beat the yolks and whites of the eggs sift both the sugar and flour; add a tablespoon of sweet milk to the sugar before beating in the eggs; stir well.

From The Kansas Home Cook-Book, 1874, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 162 in the book

Mrs. F. Two of two teaone cups of flour, one cup of butter, one cup of sweet milk.

From The Kansas Home Cook-Book, 1874, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 163 in the book

One and one half cups of sugar, one cup of one half cup of milk, one soda, one teaspoon tartar, two cups half of this in two layers, and to that remaining, add

From The Kansas Home Cook-Book, 1874, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 163 in the book

Two teacups one lard and one of warm water, one tablespoon of one of and salt.

From The Kansas Home Cook-Book, 1874, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 164 in the book

One cup molasses, half cup butter and lard mixed, half cup sugar, half cup warm water, two one soda, one tablespoon ginger; flour to roll. GINGER SNAPS, Mrs. G.

From The Kansas Home Cook-Book, 1874, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 164 in the book

Two teacups brown sugar, one of shortening, one of then add one teaspoon yeast powder, and salt; when partly cool add enough flour to knead and roll out thin. In order to have them crisp they must be kept in an airy place, 2s To Biscuit so delicate as that mo.de with Pilchards' 1 Queen^

From The Kansas Home Cook-Book, 1874, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 164 in the book

S. Beers, Rossville, One cup two-thirds cup of butter, two half teaspoon of soda dissolved in two teaspoons hot water, one teaspoon lemon, stiff enough to roll thin.

From The Kansas Home Cook-Book, 1874, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 165 in the book

Mrs. F. One large cocoa nut grated, whites of five eggs and yolks of three, and mix with lemon; mix grated cocoa nut with portion of flour, roll lightly, cut rings with a tumbler, the edge of which is floured, and butter the pans, sift loaf sugar over the cakes, bake in quick they begin to brown they are done.

From The Kansas Home Cook-Book, 1874, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 165 in the book

buttermilk, one half cup butter or lard, three eggs, a salt, one cup of sugar, one teaspoon soda, nutmeg. We advise the use of Richards' Queen for making

From The Kansas Home Cook-Book, 1874, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 165 in the book

of lard or butter, six tablespoons of sugar, flour enough to roll nicely, and cook like dough nuts; cut in any shape desired.

From The Kansas Home Cook-Book, 1874, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 166 in the book

One cup of sugar, the size of an egg, one cup milk, two of baking powder. into a soft dough, working as slightly as possible. out and cut shapes. Fry in hot

From The Kansas Home Cook-Book, 1874, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 166 in the book

of sugar, two of sweet milk, and two eggs. Mix Roll thin, and iry in hot lard.

From The Kansas Home Cook-Book, 1874, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 166 in the book

Five tablespoons white sugar, three eggs, the size of a butternut, one half teaspoon saleratus, dissolved in two tablespoons milk, flour at your discretion, roll thin, cut in small strips, tie in fancy knots, fry in

From The Kansas Home Cook-Book, 1874, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 167 in the book

One cup sweet milk, one cup of sugar, one half cup of butter, two eggs, three cups flour, two spoons baking powder. Ground cinnamon or spice to taste.

From The Kansas Home Cook-Book, 1874, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 167 in the book

One and a half cups sugar, one and a half cups sour or buttermilk, two eggs, a half cup lard, one large teaspoon yeast powder, soda sufficient to sweeten the milk, flour to incorporate the whole, to properly, spice or not to suit the taste. If they are put away warm in a tin cake box they will keep a

From The Kansas Home Cook-Book, 1874, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 167 in the book

Five cups light dough, two cups sugar, one cup butter, two eggs. When in haste you wish to make light and white bread.

From The Kansas Home Cook-Book, 1874, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 167 in the book

Two quarts of flour, heaping full, one pint coffee cup tablespoons cinnamon, two teaspoons baking powder, very full, lard the size of a hen's egg. Rub the sugar, cinnamon and baking powder thoroughly through the beating the eggs well, mix with the milk and pour into the flour; mix thoroughly, and roll out sheets inch thick; cut any shape, and fry in he t lard.

From The Kansas Home Cook-Book, 1874, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 168 in the book

One pint sour milk or buttermilk, one half teaspoon soda, two cups sugar. Do not make the dough Flavor with nutmeg.

From The Kansas Home Cook-Book, 1874, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 168 in the book

One two powder, one egg, one cup sugar, tablespoon; mix with sweet milk or water, a little salt.

From The Kansas Home Cook-Book, 1874, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 168 in the book

One teacup sugar, one teacup sweet one teaspoon soda, with flour stiff enough to We wish to impress upon all the necessity of using Cut with a round cookie cutter, with a hole in the center of the cake.

From The Kansas Home Cook-Book, 1874, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 168 in the book

One cup sugar, piece of butter, the size of an egg, just enough to roll well; roll thin; cut in squares,, bake in a quick oven.

From The Kansas Home Cook-Book, 1874, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 169 in the book

in making biscuits, cakes, bread or rolls. one teaspoon of salt, one tablespoon of ginger, three cups of flour, one and a half teaspoons of baking powder.

From The Kansas Home Cook-Book, 1874, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 169 in the book

One cup molasses, one egg, one cup warm water, one cup two-thirds cup of butter; make a thick batter; one tablespoon ginger, one teaspoon soda.

From The Kansas Home Cook-Book, 1874, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 170 in the book

molasses, one of brown one of flour, one in half a cup of sour three tablespoons ginger, three eggs.

From The Kansas Home Cook-Book, 1874, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 170 in the book

a of six one quart of molasses, one cup of of of ginger, three of cinnamon, one pint of boiling water, flour enough to make the as as pound dough. Drop in pans and bake in a quick oven. The excellence of the above recipes can only be realized by All human history attests That happiness for man — the hungry sinner—

From The Kansas Home Cook-Book, 1874, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 170 in the book

Four cups flour, two cups shortening (one of butter and one of lard), one cup Put all into a tray, and chop till ready to roll.

From The Kansas Home Cook-Book, 1874, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 172 in the book

One tablespoon of sugar, the white of one egg, and a cup of lard, beaten together until creamy; one or two tablespoons ice water, a and to The above is specially suitable for tart crusts.

From The Kansas Home Cook-Book, 1874, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 172 in the book

others. For each pie take medium-sized teacup of sifted flour, one heaping tablespoon lard, and about a quarter of a teaspoon salt; mix the but slightly through the flour, and use the coldest water to be had. Much depends upon the manner of mixing pie crust. Put it together with as little kneading as possible, and do not have it too stiff or too wet. A more delicate is given by All of our leading Hotels of Kansas are now using having the shortening half butter. Bear on but lightly while rolling it.

From The Kansas Home Cook-Book, 1874, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 172 in the book

A beef's heart a suet chopped fine, three pounds minced apples, two pounds seeded and partly chopped, two pounds currants, a quarter of a pound citron, four nutmegs, a tablespoon each of cloves and cinnamon, the gravy in which the heart was boiled and sweet cider to taste. Mix the ingredients, and boil well together; seal up in glass quart jars, and a year.

From The Kansas Home Cook-Book, 1874, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 173 in the book

Four pounds meat boiled and chopped veryfine, nine pounds chopped apples, five pounds cider, one quart molasses;: mix the cider and molasses together, add five teaspoons ground cloves, ten teaspoons cinnamon, five teaspoons mace, one teaspoon of the liquor in which was boiled; mix all together, and boil the are cooked. making into pies, add raisins and a little sourcider or vinegar to suit the also, small pieces of butter.

From The Kansas Home Cook-Book, 1874, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 174 in the book

liquor the meat was boiled in, well strained. Mix the above and scald in porcelain kettle, covering tightly for winter use. Add raisins and cider, or water if the pies need. We advise you to use Richards' Queen Baking Powder

From The Kansas Home Cook-Book, 1874, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 174 in the book

R. Two beef tongues, two pounds of beef, one pound of beef suet, four nutmegs, two ounces of cinnamon, one ounce of mace, one spoon powdered cloves, three pounds of currants, three pounds of raisins, one pound of the and of lemons, two pounds of sugar, three of cider, one of liquor in which is

From The Kansas Home Cook-Book, 1874, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 177 in the book

One cup cracker crumbs, soaked in one cup water, one cup vinegar, one cup one cup molasses, one cup raisins, stoned, one cup currants, one teaspoon cloves, one teaspoon cinnamon, one half nutmeg will make three pies. In the above recipes, ij you wish to realize their excellence*

From The Kansas Home Cook-Book, 1874, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 177 in the book

Lee. Three grated apples, two eggs, one lemon grated, sugar to taste, and or water to the consistence of squash pie.

From The Kansas Home Cook-Book, 1874, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 178 in the book

juicy, tart stew and rub a cullender; to one pint of apples add three eggs well one tablespoon of butter, one-half or less of nutmeg, sugar to pie plate with good pastry, of the above custard and bake well on PIE.

From The Kansas Home Cook-Book, 1874, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 178 in the book

Half cup of butter, two of sugar creamed together, one or milk, four eggs; beat the yolks thoroughly, add to the butter Use Richards' Queen Baking Powder in place of Cream Tarand sugar, then the flavor with vanilla, last of all in the whites beaten to a PIE. Mrs. S. E.

From The Kansas Home Cook-Book, 1874, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 178 in the book

eggs, one cup of flour, one-third cup of water, one teaspoon of baking powder; beat the whites and yolks separate, mix all and in rather a quick tin pie plates. Any essence you please. For the the yolks of two eggs, a coffee cup of milk, half a cup of sugar, and a large spoon of flour; mix and cook in a tin basin set in a of boiling water, stir it ens, then with a thin bladed knife split the loaves of put half the cream on the lower part of each, put on the top; beat the whites of the tw ro eggs to a stiff froth, put in a little sugar, lay it lightly on top, and brown slightly in the oven. PIE. Mrs.

From The Kansas Home Cook-Book, 1874, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 179 in the book

One cup sugar, one and one-half of flour, eggs, two tablespoons sweet milk, one a of soda; bake in jelly cake if you have if not, in pie For the cream: tar and Soda, Sour Milk and Soda, or other Baking Powder, one pint boiling milk, half cup of sugar, half cup of flour, two eggs; stir together the flour and sugar, then add the eggs, beat well and gradually into the boiling milk and allow to continue boiling two or three minutes, stirring constantly; remove and flavor with a teaspoon of vanilla or lemon essence, and spread between the cakes. PIE. Mrs. E. M. Donovan, St.

From The Kansas Home Cook-Book, 1874, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 179 in the book

Six eggs, two cups sugar, two cups one rubbed in the in split and spread the cream between them. This quantity makes three pies.

From The Kansas Home Cook-Book, 1874, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 180 in the book

One pint of milk, one cup sugar, twc eggs, eggs, sugar and together, and pour the milk when boiling. Season with with vanilla or lemon. PIE. Mrs. G.

From The Kansas Home Cook-Book, 1874, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 180 in the book

Half cup sweet milk, one cup sugar, twa egg, one and a half teaspoons yeast powder, two scant teacups flour, This makes two loaves.

From The Kansas Home Cook-Book, 1874, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 180 in the book

Three even tablespoons corn starch, three All leading Hotels in Kansas are using Richards' Queen* large tablespoons sugar, one pint milk, butter the egg, salt, vanilla

From The Kansas Home Cook-Book, 1874, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 180 in the book

loaves while warm; add the custard when all are Frost the top with the whites of two eggs and sugar; then brown in the oven. PIE.

From The Kansas Home Cook-Book, 1874, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 181 in the book

Ter. One pint milk, three eggs well beaten, half cup sugar, one teaspoon Line your plate pastry, pour in the custard and bake immediately.

From The Kansas Home Cook-Book, 1874, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 181 in the book

Beat together four eggs, four large spoons sugar, one small spoon flour, one of butter, a pinch of to Add water enough to a pie pan; bake immediately in one crust.

From The Kansas Home Cook-Book, 1874, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 181 in the book

Mrs, N. Word en, The yolks of seven eggs, two cups powdered white sugar, one cup butter, one-fourth teaspoon of ex. bitter almond.

From The Kansas Home Cook-Book, 1874, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 181 in the book

One (two pies,) four eggs well beaten, one coffee cup of sugar, two cups of

From The Kansas Home Cook-Book, 1874, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 182 in the book

Cut off the brown part, grate the white and mix with set on the fire, and boil ten To a pound of grated cocoanut, allow a quart of milk, eight eggs, a cracker pounded fine, two spoons melted butter, one nutmeg; the eggs and sugar should be beaten When you have Company, and wish elegant Cake, use together to a froth. Put them the milk and cocoanut; (which must first cook); add cracker and nutmeg; bake as soon as put in pie pans. PIE. Mrs. Helen M. Dwight, Quincy,

From The Kansas Home Cook-Book, 1874, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 182 in the book

One lemon, cup one of sweet milk; grate the outside of the inside coating, add to that the yolks of the eggs, beat awhile, then add the sugar, then squeeze the in; when ready to put the paste, add one tablespoon of corn starch, and one cup of sweet milk; when baked a frosting made of the whites of four eggs. Richards' Queen, as it mokes Cake very Delicate and Light, l6o

From The Kansas Home Cook-Book, 1874, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 183 in the book

of one lemon to the white lining, with this mix the yolks of four eggs, one cup one heaping teaspoon of corn starch, beat thoroughly; when ready to put inside of past, add one cup after taking from the oven, add frosting made from the whites of four eggs.

From The Kansas Home Cook-Book, 1874, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 184 in the book

Stir two tablespoons corn meal, wet in cold water, into one pint of boiling water, let it boil ten occasionally; when done, set it off and the gruel one teacup sugar, and two large tablespoons of and the mixture is cool, stir them in with the juice and grated rind of one lemon. By substituting spices and a few spoons of molasses, and a of ginger, you have a mock pumpkin pie which is quite palatable. Bake until they puff up. This amount will make two good sized pies. Mrs.

From The Kansas Home Cook-Book, 1874, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 184 in the book

Grate the rind of one lemon, add the juice, two cups of water, one cup of sugar, yolks half cup 'flour; the is cooked, then pour into a pie tin lined paste, and the two that were left, beat to a froth, add a sugar, and spread the top of the pie when baked. Put back the until the frosting is slightly browned.

From The Kansas Home Cook-Book, 1874, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 185 in the book

One cup of water, one cup of sugar, one lemon, six small crackers, rolled, three eggs.

From The Kansas Home Cook-Book, 1874, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 185 in the book

eggs, two cups flour, one of sugar, one teaspoon cream tartar, half teaspoon soda dissolved in two tablespoons milk, two tablefor inside: One egg, half cup of sugar, one-third cup of flour, half pint stir the ingredients together and set the a of boiling water, and let it remain until consistency of custard, stirring all the time.

From The Kansas Home Cook-Book, 1874, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 186 in the book

For shells: One pint boiling water, melt in it one-fourth pound of butter and one-fourth of lard— stir. boiling put in three-fourths of a pound of flour; boil until a thick paste; when add ten eggs and a salt, drop on a tin and bake twenty-five cool open and fill with cream,

From The Kansas Home Cook-Book, 1874, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 187 in the book

! One quart of milk, four eggs, three-fourths of a pound of sugar, four tablespoons of corn extract of vanilla to If made, right, they are very good.

From The Kansas Home Cook-Book, 1874, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 187 in the book

For two pies, use three-fourths cup of molasses, one of brown sugar, one of hot water, half one of vinegar, half one of butter, two soda or three butter crackers rolled, spice and these together, then add two eggs and two tablespoons flour smoothly rubbed.

From The Kansas Home Cook-Book, 1874, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 188 in the book

One large potato grated, one lemon, one egg, of one of the whites of three eggs, one cup of sugar for the top.

From The Kansas Home Cook-Book, 1874, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 189 in the book

One pound mealy sweet potatoes, (fine yellow ones of fourths cup of white sugar, one tablespoon cinnamon, one teaspoon nutmeg, four eggs, and one lemon, juice and

From The Kansas Home Cook-Book, 1874, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 189 in the book

eight eggs, beaten together, one-half pound potato thoroughly, press through a cullender, add three pints milk, two nutmegs, two sticks of cinnamon, peel of one lemon; prepared as for lemon pie. This makes nine pies. PIE.

From The Kansas Home Cook-Book, 1874, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 190 in the book

of raisins seeded and chopped of one; the in one pint of tender, then skim it out; pour the same water over the raisins; grate the lemon, and add; bake with an upper crust.

From The Kansas Home Cook-Book, 1874, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 190 in the book

Three-fourths of a cup of white sugar, halfcup of milk, two eggs, two or three spoons of stewed pumpkin. Mix well together the sugar, yolks of eggs, and pumpkin; then the of eggs lastly the Flavor with cinnamon, nutmeg or

From The Kansas Home Cook-Book, 1874, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 191 in the book

of flour, rub in one teaspoon of baking powder, and one tablespoon heapfrig full of butter, and half teaspoon salt; mix: with cold water to the consistency of biscuit dough; out a piece, and line the sides of your pan, which be inches deep. Have your cherries stewed and hot; into the pan, filling it about full; have plenty of juice. Roll out a round piece of dough, and cover the top a quarter inch thick; cut gashes for the escape of the juice, and bake quickly. " lie criticised your wine, and analyzed your meat, Yet on plain pudding deigned at home to eat. —Pope. *' We'll have flesh for holidays, fish for fasting days, and/ moreo'er puddings and flap-jacks."

From The Kansas Home Cook-Book, 1874, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 191 in the book

one-half pounds stoned chopped fine, one and one-half pounds currants washed and dried, quarter pound of cut fine, one and one-half pounds of" beef suet chopped fine, ten eggs well beaten^ of one teaspoon one of salt, one pound of soda crackers beat Mix your eggs and milk, then a large share of the crackers, then the suet, raisins, currants, citron, If the mixture is not thick enough from the swelling of the crackers, add a little at a time it is as as stiff hominy; have your bag well scalded in boiling water, floured thickly, and laid in a large pan; put in the mixture, gather the bag tightly and tie with a strong string; you need not allow much room for the pudding to swell; put in a pot of boiling water and boil two and one-half hours; it is a good plan to put an old plate in the bottom of the pot. Use a sauce of water, butter and sugar, with nutmeg; rub a teaspoon of arrow-root or flour in the sugar.

From The Kansas Home Cook-Book, 1874, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 192 in the book

Two cups of suet, four cups bread crumbs, four eggs, one teaspoon ginger, half cup of 1 7o flour, one pound raisins, one pound currants, mixed with one pint of milk, half cup sugar and spice to taste; steam four hours.

From The Kansas Home Cook-Book, 1874, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 195 in the book

One cup of molasses, one of raisins, one of milk, four of flour, three-quarters of a pound of beef suet, one teaspoon of soda, two eggs, a little salt, one teaspoon of cinnamon; boil three hours.

From The Kansas Home Cook-Book, 1874, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 196 in the book

One pint of boiling water thickened with previously mixed a liberal piece of butter, salt; sweeten and flav-; boil a few minutes.

From The Kansas Home Cook-Book, 1874, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 196 in the book

Mrs. F. Four ounces each of the following ingredients: Suet, flour, currants, raisins and bread crumbs, two tablespoons of molasses, a pint of sweet milk; all of which must be well mixed and boiled in a mould for three hours. Eat with cream sauce.

From The Kansas Home Cook-Book, 1874, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 196 in the book

One cup of raisins, one of currants, one of suet chopped fine, one of molasses, three of flour, one glass sour milk with one teaspoon soda and one of cream tartar, one tablespoon allspice, one teaspoon cloves; put in a bag and tie tightly and boil four hours.

From The Kansas Home Cook-Book, 1874, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 196 in the book

One cup of molasses, one of chopped suet, one of raisins, one of sour milk, one teaspoon of soda, one of cinnamon, or any spice a stiff batter, grease a tin mould, and boil three or four hours. To be eaten with lemon sauce.

From The Kansas Home Cook-Book, 1874, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 197 in the book

One cup sour milk, one of molasses, one of raisins, one tablespoon soda, flour enough to thicken; steam three hours.

From The Kansas Home Cook-Book, 1874, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 197 in the book

Miss Rice, Mrs. H. M. Hoffman, Mrs. J. C. Stout, and others One nice bread to one quart milk, one cup sugar, the yolks of four the of a piece of butter the size of an egg; bake until done, but not watery; whip the whites of the stiff, and in a cup of white sugar, in which has been strained of one Spread over the pudding a layer of or any sweetmeats you may prefer. the of the eggs this, and replace in the oven, and bake lightly. To be eaten cold with cream.

From The Kansas Home Cook-Book, 1874, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 198 in the book

Take two ounces butter, melt it, and mix with three tablespoons of farina, add one and one-half pints of boiling milk; cook this to a thick mush; when cool take the yolks of five eggs, five tablespoons of sugar, grate the rind of a the of beaten to a froth, mix all well together; butter a pudding dish, and it over, pour in the pudding, place it in the pan of boiling; it in the and bake one of brown sugar, cream the sugar with one-fourth pound of butter, add the eggs, and let it simmer a few minutes; it is best to make it in a bowl set in hot water.

From The Kansas Home Cook-Book, 1874, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 198 in the book

One one four tablespoons melted butter, yolks of five eggs; sweeten and flavor to taste; put on the to thicken, not a deep dish with pastry; cover the bottom of the dish with preserves, or any pour on the mixture, and bake when a frosting of the whites and put on top and slightly brown. To be eaten cold.

From The Kansas Home Cook-Book, 1874, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 199 in the book

of one pounded mix pound cake; flavor with lemon, and bake in a rich paste. It is richer with small fruit at dish, such as strawberry, raspberry or blackberry preserves, or thinly sliced, and the pudding poured over it. Stir in six teaspoons to prevent falling when done.

From The Kansas Home Cook-Book, 1874, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 199 in the book

Half cup sugar, half cup butter, two eggs; put in a bowl in a pan of cold water, and stir it the water boils, but do not let the sauce boil.

From The Kansas Home Cook-Book, 1874, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 200 in the book

Heat one quart of milk nearly to boiling, reserving a to wet corn starch; beat up the yolks of five eggs six tablespoons sugar; the corn starch, after being dissolved in milk; then add to hot milk, and boil three minutes; Kansas Home 'Cook-Book. then add one into a buttered dish, and bake ten Beat up whites, add three tablespoons white spread on pudding and brown. Eat with cream

From The Kansas Home Cook-Book, 1874, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 201 in the book

Bake sponge cake batter in square flat pans, so that it will be an thick when done. Let it cool, and cut it in three inches square. Siice and butter it, and lay the pieces back as were before you split Make a custard with four eggs and a quart of new milk; sweeten and flavor to taste. Flavor the cake with almond, and custard with Lay slices in a baking dish, and pour in the custard, enough to just cover it. half hour.

From The Kansas Home Cook-Book, 1874, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 202 in the book

Six eggs, three tablespoons flour, salt, one the mix the flour; then add the milk. Lastly, whip the whites to a stiff froth. Work them in, and bake quickly.

From The Kansas Home Cook-Book, 1874, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 202 in the book

One egg, one cup sugar, one heaping tablehalf cup sweet milk, two cups flour, one teaspoon baking powder. egg, together; add the flour and Bake one; eat with sauce, made of sugar and water, flavored to taste.

From The Kansas Home Cook-Book, 1874, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 203 in the book

One teacup sugar, three tablespoons melted butter, one cup sweet milk, yolks of two eggs, one flour, two teaspoons cream one teaspoon soda (or two of baking powder). Bake on two tins, and put sauce or jelly between. the and beat with a little sugar, and flavor and put on top. Eat with cream when cold.

From The Kansas Home Cook-Book, 1874, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 203 in the book

or currants, or as is convenient, cups flour, two teaspoons baking powder, cinnamon or nutmeg to taste, two hours, and you an pudding.

From The Kansas Home Cook-Book, 1874, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 204 in the book

One pint of sour milk, one pint of flour, two eggs, teaspoon soda, little salt: steam, or boil in bag, which last suitus

From The Kansas Home Cook-Book, 1874, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 204 in the book

IT. Two or of water, one teaspoon salt, butter size of large hen's egg, one teaspoon essence lemon, two two of currant or other jelh*; ail the ingredients bethe which boiling, pour slowly on the others, stirring briskly ail the let scald nicely. Use hot.

From The Kansas Home Cook-Book, 1874, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 204 in the book

and of two lemons, two starch, two one of sweet milk, six eggs, yolks. the eight teaspoons of pour over the pudding when done and brown Eat cold.

From The Kansas Home Cook-Book, 1874, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 204 in the book

One tea cup one of one lemon, a little sugar. Bake; let it cool; then frosting— one whites five eggs, juice of one lemon. Eat cold.

From The Kansas Home Cook-Book, 1874, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 205 in the book

One cup one one half of of raisins, two quarts milk, nutmeg; let it stand on a warm stove two hours t Bake one hour.

From The Kansas Home Cook-Book, 1874, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 205 in the book

rice, one and half of sugar, two of milk; bake three To be eaten cold.

From The Kansas Home Cook-Book, 1874, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 205 in the book

One quart milk, half cup rice, (picked over and washed,) one of sugar, one of raisins, a little stir these ingredients all together, and bake in a quick oven, about one and a half hours.

From The Kansas Home Cook-Book, 1874, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 205 in the book

One teacup sweet milk, one egg, half cup butter or; two-thirds cup molasses, two flour, two of Indian meal, teaspoons baking powder, one cup raisins, one teaspoon cinnamon; steam one and one-half

From The Kansas Home Cook-Book, 1874, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 206 in the book

sugar, one tablespoon one of flour, one teaspoon of lemon or vanilla, sufficient boiling water to make the consistency preferred; cook a few minutes, constantly

From The Kansas Home Cook-Book, 1874, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 206 in the book

To one milk, ten ears three eggs, one cup sugar, butter about of hen's egg 5 salt and pepper; bake about two stir occasionally while baking.

From The Kansas Home Cook-Book, 1874, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 207 in the book

One cup sour milk, Indian meal to thicken, one-half cup molasses, one handful sugar, one cup one handful flour, one soda; steam two hours.

From The Kansas Home Cook-Book, 1874, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 207 in the book

Boil cup of meal in it thickens, then add cup molasses, tablespoon of butter, very little salt and pint of cold milk; bake one hour.

From The Kansas Home Cook-Book, 1874, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 207 in the book

Boil one quart of milk, stir in three gills of corn meal, half pint of molasses, half pound of suet, one tablespoon of salt, add one of milk; bake eat hard Butter and sugar stirred.

From The Kansas Home Cook-Book, 1874, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 207 in the book

Scald one quart of milk; when it comes to a boil add one teacup of meal wet with cold milk, t\Vo cups of sugar; let it come to a boil, then add a piece of butter the size of an egg, a pinch of salt and nutmeg; let it cool, add three eggs and nearly one pint cold Bake one and one-half hours.

From The Kansas Home Cook-Book, 1874, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 208 in the book

E. H. T. Cut up a quarter pound butter in one molasses, and warm until the butter is melted. Boil a quart of milk, and while scalding pour in slowly a pint of Indian meal; then stir in the molasses and butter; cover it over, and let it steep for an hour; uncover, and set it to cool; when cold, add gradually six well beaten eggs, a tablespoon mixed cinnamon and nutmeg, and the grated rind of a lemon. the whole well, put in a buttered pan, and bake two

From The Kansas Home Cook-Book, 1874, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 208 in the book

Mrs. P. Pare the apples and cut them as as you would for mince meat; mix your dough as for biscuit and as for boiled dumplings; put in your apples and place them in a deep pan, (do not crowd them), a small cup of sugar, half a nutmeg, one quart of boiling egg; bake from a half to three-quarters of an hour, turning.

From The Kansas Home Cook-Book, 1874, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 209 in the book

Dry in the stale to form, when rubbed, a pint of crumbs; when brittle roil it quarter and core six tart cut quarter into four pieces, once lengthwise and once across. Beat well together, as for cake, of a small egg, of the yolks of four pints of milk and a little cinnamon and nutmeg; add the bread crumbs, then the apples, and, pouring into a yellow baking dish, cook slowly from half to three-quarters of an hour. beat the whites with half a cup Kansas Ho?ne of

From The Kansas Home Cook-Book, 1874, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 209 in the book

One dozen tart apples, paste as for raised one water, one cup tablespoons butter, pour water, sugar and butter over them in your pudding dish, and bake three quarters of an hour. To be eaten with or any kind of pudding

From The Kansas Home Cook-Book, 1874, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 210 in the book

Roll your paste into bits, like biscuit dough, only thinner. Put into each piece an Make them perfectly smooth and round; flour the surface slightly; tie securely in a separate cloth, and steam or boil a little over Eat with cream sauce.

From The Kansas Home Cook-Book, 1874, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 215 in the book

Quarter the apples, and put in a pan three layers, nearly cover with water, sprinkle sugar them, and the pan with dough made the same as biscuit dough, covered up tight while cooking; serve up with sauce. It is as nice a dessert as one could wish.

From The Kansas Home Cook-Book, 1874, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 215 in the book

Mrs. F. a pastry; spead it out into a thin sheet; lay the cherries thickly upon the pastry, and strew sugar over them, and commencing at one side, roll carefully all the is enclosed. Pinch together at the ends, and tie in a strong cotton cloth, then drop a pot of boiling water, and keep constant!}/ boiling. Eat with sauce.

From The Kansas Home Cook-Book, 1874, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 216 in the book

flour, one of sugar, ten two pounds blackberries, cream the flour with butter, and beat the eggs as light as possible, and then add the beating well add the creamed flour and butter; flour the well; just before putting that in, use a teaspoon of soda. Bake about two Eat

From The Kansas Home Cook-Book, 1874, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 216 in the book

One-quarter of a pound of grated cheese, two ounces of bread crumbs, the yolk of one egg. Beat well together, add half pint new milk, and bake half an hour.

From The Kansas Home Cook-Book, 1874, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 217 in the book

To a potato weighing two pounds, allow a pound of gill sweet milk (or cream is better), one grated nutmeg, a little lemon peel, and four eggs. Boil the potato till thoroughly done, mash fine, and while hot add the and Set aside to while you beat the eggs light, and add the seasoning last. tin plates puff paste, and pour the mixture in. in a moderate oven. the puddings are taken from the oven, cover the tops with thinly sliced bits of preserved citron or quince marma dale.

From The Kansas Home Cook-Book, 1874, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 217 in the book

One popped pounded crackers, one egg, salt and sugar to; the in oije Bake three-fourths of an hour.

From The Kansas Home Cook-Book, 1874, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 218 in the book

Three eggs beat very light, add one tablespoon of sugar, three grated rinds and juice of half a lemon, one pint of sweet milk, one of flour, one teaspoon of yeast powder, one half pound of chopped well together, drop with a spoon in hot lard, and fry a maple syrup.

From The Kansas Home Cook-Book, 1874, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 218 in the book

Make a hole at one end of five small eggs and empty them, fill with Blanc-Mange, and when stiff and cold, take shell the yellow very thin, from six lemons, boil them in till very tender, then cut in very thin strips to resemble straw, preserve them in sugar, fill a small deep dish full of nice jelly, and when it is set, put the straw in the form of a nest, and lay the eggs in it. Nice for dessert or supper.

From The Kansas Home Cook-Book, 1874, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 218 in the book

tapioca, and it for in a little warm water, add a quart of.good milk, and half a teaspoon one hour in a dish with puff paste round the edge.

From The Kansas Home Cook-Book, 1874, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 219 in the book

tapioca in two cups warm water; next morning add one cup sugar, the grated rind and juice of a lemon, and to an earthen pare and quarter or slice one-half dozen good cooking apples, and drop into the clear. To be eaten when about half cold with sweetened cream.

From The Kansas Home Cook-Book, 1874, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 219 in the book

Take four tea cups of arrow-root, and mix it with a pint of cold milk; boil another pint of milk, flavor it with cinnamon, peach leaves or the arrow-root boiling milk; when cold add the yolks of six eggs beaten into four ounces of sugar.

From The Kansas Home Cook-Book, 1874, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 219 in the book

E. H. T. Three-fourths cup sago, washed, and put a of milk, stand in until the sago is w Tell swelled;.while hot, add two tablespoons butter, one cup white sugar; when cool, add the well beaten yolks of Put in a pudding dish, and bake from to of an and Beat the whites with two tablespoons loaf sugar, are a mass of froth.

From The Kansas Home Cook-Book, 1874, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 220 in the book

six pleasant apples, pare and core; fill the cavities with sago, put them in a dish, the 1hh with water, and bake till done, Ea A witr. cream and sugar,

From The Kansas Home Cook-Book, 1874, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 221 in the book

Peel, slice and seed four large oranges into the dish you wish to send to table, sprinkling a heaping tablespoon of powdered sugar over a of the yolks of 'six eggs and gills new milk; set aside to and, when cold, pour the oranges.

From The Kansas Home Cook-Book, 1874, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 221 in the book

oranges; slice, and cut the into small pieces with a sharp knife; to these add lemon chopped fine, without the peel, in the proportion of half a lemon to six oranges; and a finely grated cocoanut may be added, if available and desired. Make a thick syrup by dissolving and for ten minutes a pound in a pint of water; pour this syrup on the fruit, let it cool, and in a glass

From The Kansas Home Cook-Book, 1874, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 222 in the book

best rice till quite soft in new milk, sweeten powdered white pile it upon a dish; lay all over it lumps of jelly, or preserved fruit of any kind. Beat the whites of three eggs to a stiff froth, add a little sugar, flavor with what you please. When beaten very stiff, add a teaspoon of rich drop the rice, giving it the appearance of a rock of snow,

From The Kansas Home Cook-Book, 1874, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 222 in the book

large square sweet cracker, thoroughly moisten taking care to retain its shape; serve with flavored with or A little jelly improves it very much. Mrs. E. H. T. When rice is left over, mould in small cups, filling each cup half full or less; the next day the moulds bottom up in a deep and a for dessert.

From The Kansas Home Cook-Book, 1874, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 223 in the book

One cup sugar, half cup butter beaten with yolks of two eggs — whites are beaten to a and added afterward; cover and suspend it over the tea kettle and steam for

From The Kansas Home Cook-Book, 1874, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 223 in the book

Place on the half pint new it boils stir in one teaspoon flour, four ounces white sugar, and the well beaten yolks of three eggs; remove from the fire and add the grated rind and juice of one lemon; and serve hot.

From The Kansas Home Cook-Book, 1874, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 223 in the book

Half teacup sugar, half teacup syrup, half butter, one teacup boiling water, one Serve hot.

From The Kansas Home Cook-Book, 1874, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 224 in the book

Two eggs beaten very light, add a cup and a half of sugar, two tablespoons boiling milk, the of a lemon; steam over hot water foT ten minutes, stirring rapidly.

From The Kansas Home Cook-Book, 1874, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 224 in the book

One and one-half quarts of cream, one box of gelatine, three eggs, three ounces of sugar; pour over the gelatine one teacup and let it remain fifteen minutes; make a rich boiled custard of the cream with the yolk of the eggs and the sugar, seasoning vanilla, adding the Let it cool, and when nearly cold add the' whites of the eggs to a a with sponge cake and pour in the custard,

From The Kansas Home Cook-Book, 1874, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 224 in the book

One of half box of heated in farina is dissolved; this mixture is cooling whip one quart of cream and mix with the above; add one teacup sugar, one teaspoon vanilla; stir all together it begins to thicken, then pour into mould or dish lined with lady fingers. Make in the morning for tea. ig6

From The Kansas Home Cook-Book, 1874, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 225 in the book

Mrs. Helen M. Dwight, Quincy, Dissolve one box Cox's gelatine in one pint of cold water; one of rich sweet milk, one pound or sugar, one coffee cup of and the ten or fifteen minutes, then add one pint of cream; flavor with vanilla and put in moulds. NICE CREAM FOR BLANC MANGE, Mrs. J.

From The Kansas Home Cook-Book, 1874, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 226 in the book

Dissolve one-quarter of a box of gelatine in half teacup of warm water, the whites of six eggs, sugar and vanilla to taste, and beat the whole until perfectly light; put in mould and set in a cool place. A very delicate dessert. 1 97-

From The Kansas Home Cook-Book, 1874, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 226 in the book

One lemon grated and juice, one cup sugar, one cup water, one tablespoon in one water, stand ten minutes, then fill up with boiling water, stirring till dissolved.

From The Kansas Home Cook-Book, 1874, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 227 in the book

quart of water. When quite dissolved, pour it into a saucepan and let it come to the boil, Add lemon and sugar as if to make rich lemonade. Strain through a hair sieve, and set it on ice until solid. It maybe beautifully tinted with carmine. A quart of milk may be substituted for water, and some other flavoring for lemon juice, and it makes a very nice blanc mange.

From The Kansas Home Cook-Book, 1874, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 227 in the book

Take one third of a cup of rice, two cups grapes, half a cup -of water, and two; the rice and among the grapes as you place them in a deep dish; pour on the water, cover closely, and simmer for two hours slowly in the oven. Serve with cream and This may be used either cold or hot, and is a delicate dish.

From The Kansas Home Cook-Book, 1874, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 227 in the book

of three sugar, beaten then add one stewed and well mashed apples, and beat all stiff enough to alone. Fill a deep dish with boiled soft custard, and pile the float on top.

From The Kansas Home Cook-Book, 1874, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 228 in the book

four tablespoons of tapioca in water to cover it, over night. Boil a quart of and the tapioca in; the of four eggs with a cup of sugar, and the Let it thicken, but not to Take from the and stir into it the well beaten whites of the Then set away to cool.

From The Kansas Home Cook-Book, 1874, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 229 in the book

Make a soft custard with the yolks of four eggs and one of stale cake, spread with jelly, and lay them in a deep dish; pour the custard over; beat the whites to a froth, sweeten, flavor, and spread over the dish. To be eaten cold.

From The Kansas Home Cook-Book, 1874, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 229 in the book

Take one quart sweet milk, and put in a basin over a kettle of hot water.

From The Kansas Home Cook-Book, 1874, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 230 in the book

milk gets hot, but not boiling, stir in five eggs beaten, and one small teacup of sugar; stir constantly, and when it begins to feel a it from the fire and flavor to your taste. It will be stiff enough when cold e

From The Kansas Home Cook-Book, 1874, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 230 in the book

Put one quart of milk over the fire to boil. it is heating, the of four of a cup the of the eggs to a x^s soon as the milk commences to boil, stir in the beaten yolks; to boil but a moment, stirring constantly. the a covered and drop it, by spoonfuls, the beaten of the Season by dropping lemon or vanilla extract on each " island," and cover immediately. The steam thus confined will cook the " islands" beautifully. Try it.

From The Kansas Home Cook-Book, 1874, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 230 in the book

Four teaspoons of corn starch mixed with milk, and the yolks of six eggs put a quart of stir until it thjckens; cut up six oranges with the scissors, place in a dish and spread a little sugar over them; when the custard is partly it the oranges; the to a foam, add one cup of spread on top of custard, put the dish into a pan of cold water and set it into the oven to

From The Kansas Home Cook-Book, 1874, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 230 in the book

Add a tablespoon to a quart of milk; when dissolved, flavor with or other essence; then pour in a tablespoon of liquid rennet.

From The Kansas Home Cook-Book, 1874, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 233 in the book

the of nine eggs: put a the fire, and when it comes to the boil stir it swiftly into the eggs, as in making boiled custard, and set the cream back on the fire and stir slowly until it thickens somewhat; it the and squeeze in of a fine lemon, constantly all the it becomes cool enough not to send off any steam; oh ice. makes a solid bianc mange and is quite as good as ice-cream. It may be colored a beautiful rose color with a drop of carmine, which is perfectly harmless.

From The Kansas Home Cook-Book, 1874, page 234. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 234 in the book

: - of milk, three-fourths of a box of gelatine, (two ounce box,) nine heaping tablespoons of sugar, put into the milk, beat the yolks of six eggs; when the milk almost boils, stir in the yolks, then beat the whites stir them in quickly the last thing, then put into the moulds, and allow to stand a day or so before eating.

From The Kansas Home Cook-Book, 1874, page 234. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 234 in the book

Soak two spoons tapioca for two hours; boil one of milk, add the tapioca, put in the yolks of three eggs well beaten, with one and one-half cups of sugar; let this just up, and set it away to; beat the whites of the eggs to a stiff froth, and add on top as for boiled custard.

From The Kansas Home Cook-Book, 1874, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 235 in the book

One pint rich sweet cream, whites of three eggs, less will do, sweeten and flavor to taste, and whip an egg beater; is or alone of jelly on top. This with light snow makes a splendid ice cream.

From The Kansas Home Cook-Book, 1874, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 235 in the book

Three tablespoons sago, one quart of milk, and yolks of three eggs; sweeten and flavor: and coid add the

From The Kansas Home Cook-Book, 1874, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 236 in the book

Beat two one ounce of finely powdered white a small piece of butter, with a pint of warm milk; then set it in a water bath, and stir one way only it acquires the consistency of cream.

From The Kansas Home Cook-Book, 1874, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 236 in the book

* One gallon cream, whites of six eggs, beat to a froth, coffee cup heaping full of pulverized sugar. Flavor to taste and freeze.

From The Kansas Home Cook-Book, 1874, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 236 in the book

One quart milk, one-half pint cream, three eggs, one heaping teaspoon Bermuda arrowroot; sweeten and salt: a part stir in arrowroot; remainder and stir in the beaten eggs and sugar. Add cream at the last when milk warm. ICE CREAM, M. A.

From The Kansas Home Cook-Book, 1874, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 236 in the book

Clark, Ft. To one gallon of unpitted cherries, use one quart of sugar; pit the cherries, add the sugar, thoroughly before canning.

From The Kansas Home Cook-Book, 1874, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 238 in the book

Lay peaches, pears or apples in a steamer a kettle of boiling water, laying first a cloth in of the steamer; tightly; let them steam fifteen or until they can be easily pierced with a fork; a syrup of sugar of the right consistency.

From The Kansas Home Cook-Book, 1874, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 239 in the book

Pare as many apples as you wish of a good variety; core with an apple corer or fork so as not to break them. Set them in baking pans, and fill the cavities with sugar, a little butter, and some ground cinnamon or nutmeg. Bake until tender.

From The Kansas Home Cook-Book, 1874, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 239 in the book

Take thoroughly ripe and stoned cherries, over them sugar while boiling hot, in the proportion of half a pound sugar to a pound of cherries. Put on ice till cold, when the sauce is ready for the table.

From The Kansas Home Cook-Book, 1874, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 241 in the book

Separate the skins from the pulp, keepings in separate dishes; heat the pulp in a preserving a of when heated through, press them through a cullender to separate the seeds, add the skins to the pulp and weigh; to of fruit add three-fourths of a pound of sugar, and just enough water to keep from burning; for three-quarters This jam will pay for its trouble in making.

From The Kansas Home Cook-Book, 1874, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 243 in the book

be very ripe; pick it clean from the stalks, bruise it, and to every pound put three-quarters of a pound of loaf sugar; it well and half an hour; then add the sugar, boil and skim.

From The Kansas Home Cook-Book, 1874, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 244 in the book

Boil and strain one-third of the berries you expect to use; add to as many pints of sugar as you have pints of fruit remaining, and let it dissolve over the fire; put in the berries, and let it cook is a jelly; mash the berries and take off; seal up in cans.

From The Kansas Home Cook-Book, 1874, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 244 in the book

ripe currants (gathered if possible the weather has been dry a week), remove leaves and imperfect fruit without picking the currants off the stems, mash thoroughly and strain through a strong cloth or jelly bag (much depends upon pressing out all the juice, as that which is expressed the greatest difficulty is the best, and helps most in forming the To each pint of juice take one pound of sugar, put the juice a porcelain the at the same time set the sugar a not too hot oven to dry and heat; it should be stirred to prevent browning.

From The Kansas Home Cook-Book, 1874, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 245 in the book

slowly, let it minutes, and then stir in the hot sugar and boil together just one minute; the and the glasses or bowls immediately, or the will form before they can be filled.

From The Kansas Home Cook-Book, 1874, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 245 in the book

Take juicy apples, Rambos, the stem and top off, and wash well, then cut up in quarters, and put enough cold water on to cover them; boil until soft, and strain through a jelly bag; then take two pints of juice with two pounds crushed sugar; boil twenty minutes, and pour into moulds. Follow the same process with the whole quantity of juice.

From The Kansas Home Cook-Book, 1874, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 246 in the book

Boil one gallon plums in a quart of water, off one quart juice, to which add one quart sugar; boil in porcelain or bright kettle over a brisk fire for twenty minutes.

From The Kansas Home Cook-Book, 1874, page 247. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 247 in the book

knife remove all the eyes, then grate, and add one pound sugar to one pound of fruit; put into preserving kettle and twenty minutes. ^mtfetiiotjtrii.

From The Kansas Home Cook-Book, 1874, page 247. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 247 in the book

Three cups of white sugar, one and a half cups water, two tablespoons vinegar, two teaspoons cream tartar, flavor with vanilla.

From The Kansas Home Cook-Book, 1874, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 248 in the book

thirds cup Boil without ring until it hardens by trying in water. Butter pans, and when nearly pull it the same as candy, adding a few drops of lemon extract.

From The Kansas Home Cook-Book, 1874, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 248 in the book

To one pound of loaf sugar put a teacup set over a slow Add a little vinegar, remove all scum, and it will snap glass. Nuts may be put in. is even better than in candy; recipes—Ed.]

From The Kansas Home Cook-Book, 1874, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 248 in the book

Take half a pint of milk, let it boil; scrape a square and a half of chocolate, put it in a tin on the stove, with the milk, till it becomes soft; add half pint of molasses and four tableof sugar, flavor with teaspoon of vanilla; boil fast and constantly for one hour.

From The Kansas Home Cook-Book, 1874, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 253 in the book

Two one of one tablespoon vinegar, a piece of butter the size of a walnut. twenty-five minutes, ring constantly. Either pull it or pour it out thin on pans.

From The Kansas Home Cook-Book, 1874, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 253 in the book

F. One cocoa nut grated, one cup whites of four eggs; mix as thick as can be stirred, drop in one apart, on paper, over a baking tin; bake in quick oven until of a yellowish color. *5

From The Kansas Home Cook-Book, 1874, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 253 in the book

Whites of four eggs beaten, with one pound of white sugar stirred in gradually while beating, one pound of almonds put in hot water to skin, then pounded a of sugar, then stirred in the One teaspoon dropped on buttered and sugared paper in tins.

From The Kansas Home Cook-Book, 1874, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 254 in the book

Ten separately, two pounds white sugar made into syrup poured hot the whites of the eggs after being sufficiently beaten, of a lemon and a few drops of the juice; mix until cold, then put in the paper boxes, and bake in an oven just right.

From The Kansas Home Cook-Book, 1874, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 254 in the book

Put a of ground of boiling boil down to one pint, cool and drain off the into a clean stew pan, put it on the again, and, when boiling, add white sugar to make it the consistency of syrup; when cool, bottle and seal. When wished to use, put two teaspoons in a pot—pour on one quart

From The Kansas Home Cook-Book, 1874, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 256 in the book

Two ounces of tartaric acid, two pounds of white sugar, the juice of half a lemon, three pints of water. Boil together five minutes; nearly cold add the of eggs well beaten with half a cup of flour and ounce of essence of wintergreen.

From The Kansas Home Cook-Book, 1874, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 257 in the book

Goods, Shades, &c, go to Robert Keith & Co. Bottle and keep in a cool Take two tablespoons of this for a goblet of water, and add onequarter of a teaspoon of soda,

From The Kansas Home Cook-Book, 1874, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 257 in the book

of six three eggs beaten very sugar to taste. Mix well together, heat over a slow fire, beating thoroughly with an egg beater until it boils. Robert Keith & Co., Furniture and Upholstery Goods, ffiei far the ^ick *

From The Kansas Home Cook-Book, 1874, page 258. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 258 in the book

Two tablespoons raw oat meal to ore quart water, stand for two in a then drain off as it is wanted.

From The Kansas Home Cook-Book, 1874, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 259 in the book

A. B. S. White of one egg, one tablespoon pulverized sugar, half of a fresh lemon, one goblet grateful in inflammation of lungs, stomach or bowels.

From The Kansas Home Cook-Book, 1874, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 260 in the book

a of boiling water enough oatmeal to make it quite thick gruel; boil for fifteen minutes, add a half pound of the raisins, and a tablespoon of white sugar; an hour, stirring frequently. The sugar and raisins may be omitted.

From The Kansas Home Cook-Book, 1874, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 261 in the book

Tie a teacup of flour in muslin, and it four hours; when done, grate a tablespoonful, mix with cold water, and stir in boiling milk or Add a for children with summer complaint.

From The Kansas Home Cook-Book, 1874, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 261 in the book

a half tablespoons flour, wet to a paste, stirred in a quart of boiling miik; add

From The Kansas Home Cook-Book, 1874, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 261 in the book

One pound lean beef cut into small pieces, put into a bottle without a drop of water, cover tightly and set in a pot of cold gradually to a boil, and continue steadily for three or four hours, until is like rags and all out.

From The Kansas Home Cook-Book, 1874, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 262 in the book

One pound lean mutton, one quart of cold water, one tablespoon of rice soaked in a little warm water, four tablespoons pepper, with a little parsley. unsalted, keeping it closely covered it falls to pieces; it out, add the soaked

From The Kansas Home Cook-Book, 1874, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 262 in the book

Cut up half of a plump full grown chicken and put it in a saucepan, with two quarts of water, or, if a large fowl is used, with more; let it boil very slowly, adding a pinch of salt and cloves, for a time, until the water is reduced to one pint; pour it off and let it quite skim grease and|return it to the sauce pan hot it will be ready for use.

From The Kansas Home Cook-Book, 1874, page 263. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 263 in the book

Half pint of rich half pint water, one ounce of isinglass. Put the cream over the fire, and when warm add the water with isinglass dissolved in it; let it come to a boil, then sweeten it sufficiently to be agreeable, and flavor with lemon or rose-water.

From The Kansas Home Cook-Book, 1874, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 264 in the book

a mealy potato very quickly, mashing it very smooth with two or of rich cream, and a put it in a shallow baking dish, and brown in a very quick oven.

From The Kansas Home Cook-Book, 1874, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 264 in the book

Thicken a pint of new milk with rice flour, to the consistency; and it. Beat the whites of two eggs to a stiff froth, put a half ounce of gelatine to half of cold water; when well soaked, place over the the is dissolved; it to a with an eggbeater, mix the egg, and slightly flavoring with rose is excellent in diseases of the bowels.

From The Kansas Home Cook-Book, 1874, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 264 in the book

Clark, Ft. one cracker rolled fine, scald thoroughly and add a little cream and dry in clear water, a little cream and sugar added, or rice water seasoned the same way. The less a child takes on its stomach at night, the better. If milk is used, never take from a milk wagcn, as it becomes partly churned. Robert Keith & Co., 207 Delaware Street. J

From The Kansas Home Cook-Book, 1874, page 267. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 267 in the book

warm cistern (or rain) water, one quart molasses; mix in a stone jar, set in a warm place, and in twenty-eight days it will be fit for use.

From The Kansas Home Cook-Book, 1874, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 274 in the book

Suet.— Many people use lard, who really prefer suet, because they find the latter unmanageable for pastry, etc. If suet is nicely shred, or if the thin skin in which it is enclosed is all removed, the suet boiled in water it will mash easily between the fingers, the water allowed to boil out and the suet to melt, it will not need straining. If salted when taken from the stirred frequently cooling, it be found quite as soft, nearly as white, and much more wholesome than lard. F.

From The Kansas Home Cook-Book, 1874, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 274 in the book

^Indelible Ink.—Dissolve eleven grains of nitrate of silver in thirty grains water of ammonia. In eighty-five grains (or two and a rain dissolve twenty grains of gum arabic. When the gum is dissolved, put the same vial twenty-two grains of carbonate of soda. When all is well dissolved, mix the contents of both vials and place the vial containing the mixture in a ba-

From The Kansas Home Cook-Book, 1874, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 276 in the book

ounces ammonia, one and a half ounces of spirits wine, four ounces castile soap, half an ounce of glycerine, one ounce ether. Cut the soap fine and in one quart of soft water dissolved; add three quarts more of soft water, together with the other ingredients; mix corked; rub the spots with a sponge dipped in the mixture. It is also excellent for cleaning glass and paint. Mrs.

From The Kansas Home Cook-Book, 1874, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 277 in the book

the Smooth Irons —Boil the starch as usual, and to every quart of the same add a teaspoon refined and a lump of either spermaceti, mutton tallow or butter; or if you do not object to the odor (which will soon evaporate), a little coal oil

From The Kansas Home Cook-Book, 1874, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 278 in the book

articles to be restored sponged with soap and hot water, laying them on the table, and brushing the nap down (if they have any), with a Take the dye upon the table and sponge them all over with it. When wet with the dye, dissolve a teaspoon of saleratus in a teacup of warm water, and sponge over again with this. They must not be wrung for fear of wrinkling, but carefully hung up to drain. The brownest cloth may be made a perfect black in this simple way. To Clean Black Silk.— Into one quart of water put a black kid glove, and boil down to a the silk, and iron on the wrong side while damp. Mrs.

From The Kansas Home Cook-Book, 1874, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 279 in the book

" Washing Fluid.—To five quarts soft water, add one pound sal soda, and half a pound unslaked lime. Heat gradually till dissolved. After being thoroughly settled, pour into jugs and cork tightly. When using this preparation, the clothes should be soaked over night in clear To one boiler of hot 207 Delaware

From The Kansas Home Cook-Book, 1874, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 279 in the book

one part cayenne pepper, two parts ginger; mix with lard and flour enough to make pills as large as a pea. Give two or more twice a day.

From The Kansas Home Cook-Book, 1874, page 282. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 282 in the book

the goods in soap suds; for each pound of goods one ounce cochineal, one ounce muriate of tin, a all in warm

From The Kansas Home Cook-Book, 1874, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 283 in the book

of goods, fustic; then add three ounces of alum, two ounces chemic. Put in the goods and boil five minutes. The above dyes of red and green are for woolen goods, and are excellent and cheap in rag carpets.

From The Kansas Home Cook-Book, 1874, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 283 in the book

Boil the leaves in equal parts of rain water and soft soap until you can separate the pulp from the skin; take them out into clear water; lay the leaf to be cleaned on glass, the upper side of the leaf next to the glass; then with a tooth brush remove all pulp and skin, turn the leaf and repeat the process; when thoroughly done, put the leaf to bleach in solution: sal in iive pints rain water; one-half pound chloride ing two or three times; the last water should be a little blue; float out on paper, press in book when nearly dry. In mounting, use mucilage made of five parts gum arabic, three parts white sugar, two parts of starch; add a very little water, boil and stir until thick and

From The Kansas Home Cook-Book, 1874, page 305. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 305 in the book

barrel of cider put one pound of mustard seed, two pounds of raisins, and onefourth of a pound of stick cinnamon.

From The Kansas Home Cook-Book, 1874, page 306. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 306 in the book