MARY'S COLLECTION OF RECIPES (continued 5)

Flavor with almond extract.

4 cups flour sifted with 2 teaspoonfuls of Royal baking powder.

½ lb. figs.

¼ lb. citron.

Beat to a cream sugar, butter and yolks of eggs. Then add milk and flour alternately and fruit and almonds. Lastly, add stiffly beaten whites of eggs. Flour fruit before adding. Chop figs. Cut citron fine or shave it thin. This is a cheaper recipe than the one for a "Christmas fruit cake," but this is a very good cake.

A GOOD AND CHEAP "WHITE CAKE"

2 cups sugar.

½ cup butter and lard, mixed.

1 cup milk.

Add a few drops of almond flavoring.

3 cups flour.

2 teaspoonfuls baking powder.

Whites of five eggs.

Cream together the butter and sugar, add flour sifted with baking powder alternately with the stiffly beaten whites of eggs. The five yolks of eggs left from baking white cake may be used when making salad dressing. Use five yolks instead of three whole eggs, as called for in recipe for salad dressing.

CHOCOLATE ICING (VERY GOOD)

One-quarter cup grated, unsweetened chocolate, ¼ cup milk, half a cup sugar. Boil all together until thick and creamy. This quantity will be sufficient to ice the top of one ordinary cake. Spread icing on cake before icing cools. When this icing is used for layer cake, double the recipe.

TIP-TOP CAKE

1 lb. granulated sugar.

1 cup butter.

1 cup milk.

4 eggs.

1 lb. chopped raisins. (Citron may be used instead of raisins.)

½ a nutmeg, grated.

5 scant cups of flour.

5 teaspoonfuls baking powder.

Mix together same as ordinary cake and bake in a loaf. This Aunt Sarah considered one of her finest cake recipes. She had used it for years in her family. The friend who gave this recipe to Aunt Sarah said: "A couple of tablespoonfuls of brandy will improve the cake."

ORANGE CAKE

Grate the yellow outside rind of 1 orange into a bowl. Add 1½ cups sugar and ¾ cups butter and beat to a cream. Then add yolks of 3 eggs. Then stir in 1 cup milk, 2½ cups flour with 2 heaping teaspoonfuls baking powder. Lastly, add the stiffly beaten whites of 3 eggs. Bake in three layers.

FILLING.

Use the white of one egg, the grated rind and juice of large orange and enough pulverized sugar to stiffen. Spread between layers.

CHEAP SPONGE CAKE

1¼ cups granulated sugar.

4 eggs.

1½ cups flour.

4 tablespoonfuls boiling water.

1¼ teaspoonfuls baking powder.

Pinch of salt; flavor to suit taste.

Cream yolks and sugar thoroughly, then add the stiffly beaten whites of eggs, then flour, then boiling water. Bake in a tube pan about 40 minutes. This is a very easily made cake, which seldom fails and was bought with a set of "Van Dusen cake pans," which Aunt Sarah said: "She'd used for many years and found invaluable."

CARAMEL CAKE AND ICING

1½ cups pulverized sugar, 1 cup of butter, 2 cups flour, ½ cup of corn starch, 2 teaspoons of baking powder sifted through flour and corn starch, 1 cup of milk, the whites of 4 eggs. Mix like ordinary cake. Bake as a loaf cake. Ice top the following: 1 cup of light brown sugar, ¼ cup milk, ½ tablespoonful of butter, ¼ teaspoonful of vanilla. Cook all together until a soft ball is formed when dropped in water. Beat until creamy and spread on top of cake.

A WHITE CAKE

Sift together, three times, the following:

1 cup of flour.

1 cup of sugar (granulated).

3 even teaspoonfuls of baking powder.

Scald one cup of milk and pour hot over the above mixture. Beat well.

Fold into the mixture, carefully, the stiffly beaten whites of 2 eggs. Flavor with a few drops of almond extract. Bake in a moderate oven, exactly as you would bake an angel cake.

This is a delicious, light, flaky cake, if directions are closely followed, but a little difficult to get just right.

"DUTCH" CURRANT CAKE (NO YEAST USED)

4 eggs.

2 cups sugar.

1 cup butter.

1 cup milk.

½ teaspoonful baking soda.

1 teaspoonful cream of tartar.

1 teaspoonful cinnamon.

¼ teaspoonful grated nutmeg.

1 cup dried currants.

4 to 4½ cups flour.

Make about as stiff as ordinary cake mixture. The butter, sugar and yolks of eggs were creamed together. Cinnamon and nutmeg were added. Milk and flour added alternately, stirring flour in lightly; sift cream of tartar in with the flour. Add the baking soda dissolved in a very little water, then add the well-floured currants, and lastly add the stiffly beaten whites of eggs. Bake in a large cake pan, generally used for fruit cake or bake two medium-sized cakes. Bake slowly in a moderately hot oven. These cakes keep well, as do most German cakes.

AN "OLD RECIPE" FOR COFFEE CAKE

5 cups flour.

1 cup sugar.

1 cup raisins.

1 cup of liquid coffee.

1 cup lard.

1 cup molasses.

1 tablespoonful saleratus.

Spices to taste.

Mix like any ordinary cake. This is a very old recipe of Aunt Sarah's mother. The cup used may have been a little larger than the one holding a half pint, used for measuring ingredients in all other cake recipes.

A CHEAP BROWN SUGAR CAKE

1 cup brown sugar.

I tablespoonful lard.

1 cup cold water.

Pinch of salt.

2 cups raisins.

½ teaspoonful cloves.

1 teaspoonful cinnamon.

Boil all together three minutes, cool, then add 1 teaspoonful of soda and ½ teaspoonful of baking powder sifted with 2 cups of flour.

FRAU SCHMIDT'S "GERMAN CHRISTMAS CAKE"

Cream together in a bowl half a pound of pulverized sugar and half a pound of butter; then add yolks of five eggs, 1 grated lemon rind, 1 pint of milk, 1½ pounds of flour sifted with 4 teaspoonfuls of baking powder, 2 teaspoonfuls of vanilla extract. Bake at once in a moderately hot oven. Mary baked an ordinary-sized cake by using one-half of this recipe. The cake was fine grained, similar to a pound cake, although not quite as rich, and she added a couple tablespoonfuls of thinly shaved citron to the batter before baking. This is a particularly fine cake.

"AUNT SARAH'S" SHELLBARK LAYER CAKE

1½ cups sugar.

½ cup butter.

¾ cup water.

3 eggs.

1½ teaspoonfuls baking powder.

Flour to stiffen.

Save out white of one egg for icing. Bake cake in three layers. Chop 1 cup of hickory nut meats and add to the last layer of cake before putting in pan to bake. Use the cake containing nut meats for the middle layer of cake. Put layers together with white boiled icing.

IMPERIAL CAKE (BAKED FOR MARY'S WEDDING)

1 pound sugar.

1 pound butter.

¾ pound flour.

1 pound raisins, seeded.

1 pound almonds.

½ pound thinly shaved citron.

1 lemon.

1 nutmeg.

12 eggs.

Mix ingredients as for pound cake. A fine cake, but expensive.

A LIGHT FRUIT CAKE (FOR CHRISTMAS)

1 pound butter, scant measure.

1 pound pulverized sugar.

1 pound flour (full pound).

10 eggs.

1 pound English walnut kernels.

1 pound raisins.

¾ lb. citron, candied orange and lemon peel.

1 cup brandy.

1 teaspoonful baking powder.

Bake 2½ to 3 hours. This is an excellent cake.

ENGLISH CAKE (SIMILAR TO A WHITE FRUIT CAKE)

5 eggs.

The weight of 5 eggs in sugar.

The weight of 4 eggs in flour.

1 cup raisins.

1 cup currants.

The weight of 3 eggs in butter.

½ teaspoonful baking powder.

2 tablespoonfuls of brandy.

½ cup finely shaved citron.

½ cup English walnut or shellbark meats.

Small quantity of candied orange and lemon peel.

This recipe was given Mary by an English friend, an excellent cook and cake-baker, who vouches for its excellence.

GRANDMOTHER'S FRUIT CAKE (BAKED FOR MARY'S WEDDING)

1 pound butter.

1 pound sugar.

1 pound flour.

2 pounds raisins.

2 pounds currants.

Spices of all kinds.

¼ pound thinly sliced citron.

8 eggs.

1 tablespoonful molasses.

1 cup sour milk.

1 teaspoonful soda.

Mix together in ordinary manner. Cream butter and sugar, add yolks of eggs, sour milk and soda; add flour alternately with stiffly beaten whites of eggs. Lastly, the well-floured fruit. Bake two hours in a moderate oven. This quantity makes one very large cake, or two medium sized ones, and will keep one year. Line inside of pan with well-greased heavy paper to prevent bottom of cake baking too hard.

Aunt Sarah never cut this cake until one month from time it was baked, as it improves with age and may be kept one year.

AN OLD RECIPE FOR POUND CAKE

Cream together ¾ pound butter and 1 pound sugar and yolks of 10 eggs. Then add 10 whites of eggs well beaten alternately with 1 pound of sifted flour.

Bake in a moderate oven with a steady heat. The bottom of pan should be lined with well-greased paper.

"BUCKS COUNTY" MOLASSES CAKES (BAKED IN PASTRY)

Place in a bowl 1 cup of New Orleans molasses and ¾ of a cup of sweet milk. Add 1 teaspoonful of baking soda. (For this cake Aunt Sarah was always particular to use the Cow-brand soda), dissolved in a very little hot water. Aunt Sarah always used B.T. Babbitt's saleratus for other purposes.

Stir all ingredients together well, then add gradually three even cups of flour, no more, and beat hard. The cake mixture should not be very thick. Pour into three medium-sized pie-tins lined with pastry and bake in a moderately hot oven. These are good, cheap breakfast cakes, neither eggs nor shortening being used.

BROD TORTE (BREAD TART)

Six yolks of eggs and 1 cup sugar, creamed together. Beat about 15 minutes. Add 1 teaspoonful allspice, 1 teaspoonful cloves, 1 cup Baker's chocolate, which had been grated, melted and cooled; 1 cup stale rye bread crumbs, crushed fine with rolling-pin. Lastly, add the stiffly beaten whites of 6 eggs, a pinch of salt and ½ teaspoonful of baking powder sifted over the batter. Put into a small cake pan and bake half an hour in a moderate oven. When eggs are cheap and plentiful this is an economical cake, as no flour is used. It is a delicious cake and resembles an ordinary chocolate cake.

A DELICIOUS CHOCOLATE CAKE

½ cake of Baker's unsweetened chocolate (grated).

1 cup granulated sugar.

½ cup milk.

1 teaspoonful vanilla.

½ cup butter.

1½ to 2 cups flour.

2 eggs.

2 teaspoonfuls baking powder.

Boil together chocolate, sugar and milk. Add butter and when cool add yolk of eggs; then the flour, flavoring and stiffly beaten whites of 2 eggs. Beat all thoroughly and bake in a loaf or layers.

CHOCOLATE ICING

Boil together 5 tablespoonfuls grated chocolate, ¾ cup granulated sugar, 2 tablespoonfuls milk, 1 egg.

When the mixture begins to thicken and look creamy, spread on cake. If baked in layers, ice on top and between the two layers.

A WHITE COCOANUT CAKE

Cream together ¾ cup butter and 2 cups sugar. Add whites of 5 eggs, 1 cup milk, 1 teaspoonful cream of tartar, ½ teaspoonful soda sifted with 3 cups flour and 1 grated cocoanut. Bake in a loaf. This is an excellent old recipe of Aunt Sarah's.

A POTATO CAKE (NO YEAST REQUIRED)

Cream together:

1 cup of sugar.

½ cup lard and butter, mixed.

Yolk of 2 eggs.

½ cup pulverized cocoa.

½ cup of creamed mashed potatoes, cold.

A little ground cinnamon and grated nutmeg.

A few drops of essence of vanilla.

¼ cup of sweet milk.

½ cup finely chopped nut meats.

One teaspoonful of baking powder sifted with one cup of flour added to the batter alternately with the stiffly beaten whites of eggs. Bake in two layers, in a moderately hot oven. Ice top and put layers together with white icing. This is a delicious, if rather unusual cake.

A CITRON CAKE

½ cup butter.

1 cup sugar.

4 eggs.

2 tablespoonfuls water.

¼ pound of thinly shaved citron.

1½ cups flour.

1¼ teaspoonfuls baking powder.

Several drops of almond flavoring.

Bake in a loaf in a moderate oven about 45 minutes after mixing ingredients together as for any ordinary cake. This is a very good cake.

AUNT AMANDA'S SPICE "KUCHEN"

1 cup butter.

2 cups granulated sugar.

1 cup of a mixture of sour milk and cream.

4 eggs.

1 teaspoonful soda.

½ teaspoonful cloves.

1 teaspoonful cinnamon.

½ teaspoonful nutmeg.

1 teaspoonful vanilla extract.

2 tablespoonfuls cocoa.

3 cups flour.

Mix all like any ordinary cake. From one-half this recipe was baked an ordinary sized loaf cake.

A GOOD, CHEAP CHOCOLATE CAKE

One cup of flour, 1 teaspoonful of baking powder and 1 cup of granulated sugar were sifted together. Two eggs were broken into a cup, also 1 large tablespoonful of melted butter. Fill up the cup with sweet milk, beat all ingredients well together. Flavor with vanilla and add 2 extra tablespoonfuls of flour to the mixture. Bake in two layer cake pans.

Place the following mixture between the two layers: ½ cup of grated chocolate, ½ cup sugar and ¼ cup of liquid coffee. Cook together a short time until the consistency of thick cream, then spread between layers.

AN ICE CREAM CAKE

Two cups of pulverized sugar, 1 cup of butter, 1 cup sweet milk, whites of 8 eggs, 1 teaspoonful soda, 2 teaspoonfuls of cream of tartar, 3 cups of flour. From same proportions of everything, only using the 8 yolks instead of whites of eggs, may be made a yellow cake, thus having two good sized layer cakes with alternate layers of white and yellow. Put cakes together with white icing. This was an old recipe of Aunt Sarah's mother, used when cream of tartar and soda took the place of baking powder.

SMALL SPONGE CAKES

For these small cakes take 6 eggs, 1 cup of sugar and ¾ cup of flour and ½ teaspoonful of baking powder, a pinch of salt, flavor with lemon. Beat yolks of eggs separately, then add sugar and beat to a cream, then add the stiffly beaten whites of eggs alternately with the sifted flour and baking powder; add a pinch of salt and flavoring. Bake in small muffin tins in a very moderate oven.

SMALL CAKES AND COOKIES—"AUNT SARAH'S" LITTLE LEMON CAKES

2 cups granulated sugar.

3 eggs (not separated, but added one at a time to the sugar and shortening which had been creamed together).

1 scant cup butter and lard, mixed.

2 teaspoonfuls baking powder.

Pinch of salt

1 tablespoonful sweet milk.

Grated rind of 2 lemons and juice of one.

Stiffen the dough with about 3½ cups flour and use about 1 extra cup of flour to dredge the bake-board when rolling out dough and for sifting over the greased baking sheets so the cakes will come off readily. Roll dough very thin and cut in any desired shape. From this recipe may be made 100 small cakes. The baking sheet (for which I gave measurements in bread recipe) holds 20 of these small round cakes. Do all young housewives know that if dough for small cakes be mixed the day before baking and stood in a cool place, the cakes can be cut out more easily and the dough may be rolled thinner, and as less flour may then be used, the cakes will be richer?

Aunt Sarah always cut these cakes with a small round or heart-shaped cutter and when all were on the baking sheet she either placed a half of an English walnut meat in the centre of each cake or cut out the centre of each small cake with the top of a pepper box lid before baking them.

OATMEAL CRISPS

2½ cups rolled oats (oatmeal).

1 tablespoonful melted butter.

¾ cup sugar.

1 teaspoonful baking powder.

2 large eggs.

Pinch of salt.

Beat eggs, add salt and sugar, mix baking powder with oats and stir all together. Drop from a teaspoon on to flat pan or sheet iron, not too close together, as they spread. Flatten very thin with a knife dipped in cold water and bake in a moderate oven a light brown. These cakes are fine and easily made. Did you not know differently, you would imagine these cakes to be macaroons made from nuts, which they greatly resemble.

AUNT SARAH'S GINGER SNAPS

1 cup molasses, 1 cup sugar, 1 cup of a mixture of lard and butter, 1 egg, 1 teaspoonful of ginger, 1 teaspoonful of cinnamon, ½ a grated nutmeg, 1 teaspoonful of soda dissolved in 1 teaspoonful of vinegar. About 3 cups of flour should be added.

Dough should be stiff enough to roll out very thin, and the cakes may be rolled thinner than would be possible otherwise, should the cake-dough stand aside over night, or on ice for several hours, until thoroughly chilled. Cut cakes small with an ordinary cake cutter and bake in a quick oven. These are excellent and will remain crisp some time if kept in a warm, dry place.

GERMAN "LEBKUCHEN"

This is a recipe for good, old-fashioned "German Christmas cakes," from which Aunt Sarah's mother always baked. She used:

1 pound dark brown sugar.

3 whole eggs and yolks of 3 more.

¼ pound citron finely shaved on a "slaw-cutter."

½ pound English walnut meats (chopped fine).

1 quart flour sifted with 2 teaspoonfuls of baking powder.

Mix well together. Do not roll thin like ginger snaps, but about a half inch thick. Cut out about size of a large coffee cup. Bake in a moderate oven and when cold ice the cakes with the following icing:

ICING FOR GERMAN LEBKUCHEN.

Boil 2 cups of sugar and ½ cup of water seven minutes. Pour over the stiffly beaten whites of three eggs; ice the cakes. Place cakes in a tin box when icing has become cold and these will keep quite a long time. I have eaten high-priced, imported Lebkuchen no better than those made from this recipe.

GRANDMOTHER'S MOLASSES CAKES

One quart of New Orleans molasses, 3 eggs, butter size of an egg. Place all together in a stew-pan on range, allow it to come to boil, stirring constantly, and when cool stir in one tablespoonful of saleratus dissolved in a very little vinegar, and about 3 pounds of flour. Do not have cake dough too stiff. Dough should stand until the following day. Roll out at least ½ inch thick. Cut cakes as large around as an ordinary coffee cup or cut with a knife into small, oblong pieces, a little larger than half a common soda cracker. Bake in a moderate oven. Should too much flour be used, cakes will be hard and dry instead of soft and spongy. This very old and excellent recipe had belonged to the grandmother of Sarah Landis. Cakes similar to the ones baked from this recipe, also those baked from recipe for "honey cakes," were sold in large sheets marked off in oblong sections, seventy years ago, and at that time no "vendue," or public sale, in certain localities throughout Bucks County, was thought complete unless in sound of the auctioneer's voice, on a temporary stand, these cakes were displayed on the day of "the sale," and were eagerly bought by the crowd which attended such gatherings.

ANGEL CAKES (BAKED IN GEM PANS)

The whites of four eggs should be beaten very stiff and when partly beaten sprinkle over ½ teaspoonful of cream of tartan Finish beating egg whites and sift in slowly ½ cup of fine granulated sugar, then sift ½ cup of flour (good measure). Flavor with a few drops of almond flavoring. Bake in small Gem pans, placing a tablespoonful of butter in each. Sift pulverized sugar over tops of cakes. Bake 20 minutes in a very moderate oven. The recipe for these dainty little cakes was given Mary by a friend who, knowing her liking for angel cake, said these were similar in taste.

"ALMOND BROD"

Three-fourths cup sugar, 3 eggs, 2½ tablespoonfuls olive oil 2 cups flour, ½ teaspoonfuls baking powder, ½ cup sweet almonds, pinch of salt. A couple of drops of almond extract.

In a bowl place ¾ cup of granulated sugar. Add 3 well-beaten eggs, 2 cups of flour sifted with 1½ teaspoonfuls of baking powder and a pinch of salt. Mix all well together. Add 1 cup whole (blanched) almonds and 2½ tablespoonfuls of good olive oil.

Knead the dough thoroughly. Do not have dough too stiff. Divide the dough into four equal parts, roll each portion of dough on a well-floured bake board into long, narrow rolls. Place the four rolls on a baking sheet over which flour had been previously sifted. Place the rolls a short distance apart and bake in a quick oven about twenty minutes or until light brown on top. On removing the baking sheet from the oven cut rolls at once, while the almonds are still warm, into two-inch pieces. From this recipe was made thirty pieces of almond bread. The olive oil, used as shortening, is not tasted when baked. These are a very good little cake, and not bread, as their name would lead one to suppose.

"GROSSMUTTER'S" HONEY CAKES

One quart of boiled honey (if possible procure the honey used by bakers, as it is much cheaper and superior for this purpose than the clear, strained honey sold for table use). Add to the warm honey two generous tablespoonfuls of butter, yolks of four eggs, two ounces of salaratus (baking soda), dissolved in a very small quantity of vinegar, just enough to moisten the salaratus. Add just enough flour to enable one to stir well with a spoon. Work the dough a half hour and allow it to stand until the following day, when cut cakes from the dough which had been rolled out on the bake-board one-half inch thick. The dough should be only just stiff enough to roll out, as should the dough be too soft the cakes will become hard and crisp, instead of light and spongy, and if too great a quantity of flour is added the cakes will not be good. As the thickening qualities of flour differ, the exact amount required cannot be given. When about to cut out cakes, the bake-board should be well-floured. Cut the cakes the size of the top of a large coffee-cup, or roll out in one-half inch thick on a well-floured baking sheet and mark in small, oblong sections with a knife, they may then be easily broken apart when baked. These cakes should he baked in a moderately hot oven and not a hot oven.

These are the real, old-time honey cakes as made by Aunt Sarah's grandmother on a "Bucks County" farm, and Mary's Aunt informed her she still remembered in her earlier days having bought these cakes at "Bucks County" sales or "vendues," as they were then designated.

LEMON WAFERS OR DROP CAKES

2 eggs.

½ pound butter.

½ pound sugar.

½ pound flour.

Pinch of salt.

Flavor with lemon essence.

Mix the same as other small cakes. Drop spoonfuls quite a distance apart on the cold pan or tin on which they are to be baked as the dough spreads. These are very thin, delicious wafers when baked.

FRAU SCHMIDT'S SUGAR COOKIES

1 cup lard and butter, mixed.

2 cups granulated sugar, and

2 eggs, all creamed together; then add

1 teaspoon soda (mix with a little sour milk).

Flavor with vanilla.

Beat all well together. Add flour enough that they may be rolled out, no more. Flour bake-board well; cut dough with cake cutter into small round cakes and bake in a rather quick oven. This recipe will make a large number of cakes if dough be rolled thin as a wafer. Frau Schmidt was able to keep these cakes some time—under lock and key. If cake dough be mixed one day and allowed to stand over night, cakes may be rolled out much more easily and cut thinner.

ALMOND MACAROONS (AS PREPARED BY MARY)

Three eggs (whites only), ¾ pound of pulverized sugar, ½ pound of almond paste (which may be bought ready prepared). Beat eggs very stiff, add other ingredients. Drop teaspoonfuls on a baking sheet and bake in a moderate oven 15 or 20 minutes. Macaroons prepared from this recipe are delicious and resemble those sold by confectioners.

"HONIG KUCHEN" (HONEY CAKES)

Two pounds of flour, ½ pound of butter, ⅔ pound of almonds, 2 pounds of honey in liquid form, the grated yellow rind of one lemon, ½ teaspoonful of cloves, ½ teaspoonful of cinnamon, 1 ounce of hartshorn, dissolved in a small quantity of water. Boil together honey and butter, remove from fire, and when mixture has cooled add the hartshorn, coarsely chopped almonds and flour. Allow this mixture to stand several days, roll out ⅓ inch thick. Cut in small round cakes, place a whole almond in centre of each cake. Bake a light brown in a moderate oven.

FRAU SCHMIDT'S MOLASSES SNAPS

Two cups of New Orleans molasses, 1 cup of lard, 1 tablespoonful of ginger, 1 teaspoonful of cinnamon, ¼ teaspoonful of cloves, ½ a grated nutmeg, 1 tablespoonful of saleratus dissolved in a small quantity of hot water. Add enough flour to form a very stiff dough. Stand dough aside until the following day, when roll out very thin on a well-floured bake-board. Cut with a small round cake cutter and bake in a hot oven. These are good, cheap small cakes.

HICKORY NUT CAKES

One cup of hickory nut meals, 1 cup of pulverized sugar, 1 egg, a pinch of salt, 2 teaspoons of flour. Mix all ingredients together. Drop small pieces on a sheet-iron and bake.

"LEBKUCHEN" (AS THE PROFESSOR'S WIFE MADE THEM)

Two pounds of sugar, 8 large eggs, ¾ pound of almonds (shelled), ¼ pound of citron, ¼ of a pound each of candied orange and lemon peel, the grated yellow rind of one lemon, 4 teaspoonfuls of cinnamon, 1 teaspoonful allspice, about 2 pounds flour. Separate the eggs. Cream the yolks of eggs and sugar well together. Then add the almonds (which have been blanched by pouring boiling water over them, when the skins may be readily removed), the citron and lemon peel chopped fine. Then add 1 level teaspoonful of different spices. Then add the stiffly beaten whites of eggs, alternately, with the sifted flour. The recipe called for two pounds of flour, but "Frau" Schmidt said; "She was never able to use the whole amount, so she added just enough flour to prevent the mixture spreading when dropped on the baking sheet by tablespoonfuls."

FRUIT JUMBLES

Two cups sugar, 3 eggs (beaten separately), 1 cup butter, 1 cup milk, 3½ cups flour, 3 teaspoonfuls baking powder, ¼ of nutmeg, grated, 1 cup currants. Mix all together and bake in a broad, shallow pan. This is similar to Spanish Bun. When cake is cooled, but not cold, cut in two-inch squares or diamonds before removing from the pan in which the cake was baked.

BROWN "PFEFFERNUSSEN"

For these German cakes Frau Schmidt used the following: 3 pounds of flour, 2 pounds of sugar syrup, ⅛ teaspoonful of black pepper, ¼ pound of lard, ¼ teaspoon of cardamom powder, ¼ pound of butter, ½ teaspoonful of cloves, ½ pound of brown sugar and 2 eggs.

Use as much "Hirschhorn Salz" as can be placed on the point of a knife ("Hirschhorn Salz" translated is carbonate of ammonia and is used for baking purposes). Allow the syrup to heat on the range. Skim off the top. When syrup has cooled mix all ingredients together and stand aside for one week or longer, when form the dough into small balls size of a hickory nut. Place on greased pans and bake half hour in a slow oven.

SMALL OATMEAL CAKES

Cream together 1½ cups of light brown sugar, ½ cup of lard and butter, mixed, and the yolk of one egg. Add ½ cup of hot water and ¾ teaspoonful of saleratus (baking soda) dissolved in a little boiling water; add 2½ cups of oatmeal the stiffly beaten white of egg and 2½ cups of white flour. Mix all together. Dredge the bake board with flour, roll thin. Cut out with a small round cake cutter. Sift a little flour over the well-greased baking sheets, on which place cakes and bake in a moderately hot oven.

FRAU SCHMIDT'S RECIPE FOR "GERMAN" ALMOND SLICES

½ pound sugar, ½ pound butter.

½ pound of seeded raisins (chopped).

½ pound blanched and chopped almonds.

1 teaspoonful cinnamon, 1 teaspoonful of allspice.

Grated rind and juice of 1 lemon.

2 cakes German sweet chocolate, grated.

3 whole eggs and 2 extra whites of eggs.

2 teaspoons baking powder, 3 cups flour.

1 tablespoon vanilla, 2 tablespoons of brandy.

Cream butter and sugar, add eggs, one at a time. Then add all the ingredients. Mix with flour. Flour bake board and take a handful of dough and roll with the hands in shape of a sausage roll. This quantity of dough makes eight rolls. Place on greased baking sheets a short distance apart, so they will not touch when being baked. Bake them in a warm, not hot, oven. Take from the oven when baked and cut while still warm into small slices across the roll. Slices should be about three-quarters of an inch wide. Cover the three sides with the following icing:

Beat together until smooth and creamy 1 cupful of sweet cream, adding enough confectioners' sugar to make it spread.

You may expedite the work by preparing raisins and almonds the day before.

The Professor's wife always served these almond cakes with coffee when she gave a "kaffee klatch" to her country friends.

"JULY ANN'S" GINGER SNAPS

Two cups of molasses (New Orleans), 1 cup of light brown sugar, 1 egg, 1 tablespoonful of soda, 2 tablespoonfuls of vinegar, 1 tablespoonful of ginger and about 5½ cups of flour.

Place molasses and sugar in a sauce-pan on the range, cook together until sugar is dissolved, no longer.

Mix the soda and vinegar and when foamy add to the sugar and molasses with a portion of the required amount of flour; then add the egg and the flour remaining. Turn dough out on a well-floured bake-board, roll out into a thin sheet and cut out small cakes with a tin cutter. Bake in a moderately hot oven.

No shortening of any kind was used in these cakes. One hundred cakes were baked from the above ingredients.

COCOANUT COOKIES

Three cups of sugar, 1 cup of butter, 2 eggs, 1 cup of sweet milk, 1 cup of grated cocoanut, 2 teaspoonfuls of baking powder. Mix all together, sift flour with baking powder, add flour to form a dough just stiff enough to roll out, no more. Cut with a small tin cake cutter into round cakes and bake.

CHOCOLATE COOKIES

Two cups of white sugar, 1 cup of grated, unsweetened chocolate, 2 eggs, ½ cup of butter, 2 teaspoonfuls of baking powder. Flavor with vanilla. Mix together sugar, butter and eggs, add melted chocolate and flour to stiffen, just enough flour being used to allow of their being cut with a cake cutter. The baking powder should have been sifted with a small amount of flour before adding.

SMALL "BELSNICKEL" CHRISTMAS CAKES

2 cups "A" sugar.

Pinch of salt.

1 cup melted butter.

1 teaspoonful baking soda.

4 eggs.

About 3 cups of flour.

Mix in just enough flour so the cake dough may be rolled out quite thin on a floured board, using as little flour as possible. Cut out small cakes and bake lightly in a moderately hot oven.

The butter, when melted, should fill one cup; pour it over the two cups of sugar in a bowl and beat until smooth and creamy; add the eggs, beating one at a time into the mixture. Sift the teaspoonful of baking soda several times through the flour before adding to the cake mixture. Stand this dough in a cold place one hour at least before cutting out cakes. No flavoring is used. Sift granulated sugar thickly over cakes before placing them in oven to bake.

From these ingredients were made over one hundred cakes. One-half this recipe might be used for a small family. The cakes keep well in a dry, cool place.

This old recipe of Aunt Sarah's mother derived its name "Belsnickel" from the fact that the Belsnickels, who invariably visited the houses of "Bucks County" farmers on Christmas Eve, were always treated to some of these delicious little Christmas cakes.

"PENNSYLVANIA DUTCH" KISSES

One cup of pulverized sugar, whites of 3 eggs, 1 heaping cup of nut meats (Mary used hickory nut meats), a pinch of salt. To the very stiffly beaten whites of eggs add sugar, salt and lastly the nut meats. Drop teaspoonfuls of this batter on a greased, floured baking tin. Bake in a moderate oven.

LITTLE CRUMB CAKES

For these small cakes Aunt Sarah creamed together ½ cup of granulated sugar, ¼ cup butter. One quite large egg was used. The egg yolk was added to the creamed sugar and butter and thoroughly beaten, then scant ½ cup of milk was added, and one heaping cup of fine dried bread crumbs sifted with ¾ teaspoonful of baking powder and ¼ cup of finely chopped or rolled black walnut meats. Lastly, add the stiffly beaten white of egg. Flavor with grated nutmeg. Bake in small muffin pans in a moderate oven. This makes nine small cakes. No flour is used in these cakes, but, instead of flour, bread crumbs are used.

DELICIOUS VANILLA WAFERS (AS MARY MADE THEM)

¼ pound of butter.

¼ pound of flour.

¼ pound of sugar.

2 eggs.

Cream together butter and sugar, add yolks of eggs, beat well, then add stiffly beaten whites of eggs and flour alternately.

Flavor with essence of vanilla, drop from spoon on to cold iron pan, not too close together, as the cakes will spread. Bake quickly in a hot oven until outer edge of cakes have browned.

MACAROONS (AS AUNT SARAH MADE THEM)

One-half pound of almonds, blanched and chopped fine, ½ pound of pulverized sugar, whites of 4 eggs. Place sugar and almonds in a pan on the range, until colored a light yellow-brown. Beat whites of eggs very stiff, mix all ingredients together, then drop with a spoon on tins waxed with bees' wax, and bake in a quick oven.

"SPRINGERLES" (GERMAN CHRISTMAS CAKES)

4 eggs.

1 pound sifted pulverized sugar

2 quarts flour, sifted twice.

2 small teaspoonfuls baking powder.

Beat whites and yolks of eggs separately, mix with sugar and beat well. Add flour until you have a smooth dough. Roll out pieces of dough, which should be half an inch thick. Press the dough on a floured form or mold, lift the mold, cut out the cakes thus designed and let lie until next day on a floured bread board. The next day grease pans well, sprinkle anise seed over the pans in which the cakes are to be baked; lay in cakes an inch apart and bake in a moderate oven to a straw color. The form used usually makes six impressions or cakes 1½ inches square, leaving the impression of a small figure or flower on surface when dough is pressed on form.

OATMEAL COOKIES

1 cup sugar.

1 cup butter and lard, mixed (scant measure).

1 cup chopped nut meats.

1 cup chopped raisins.

2 eggs, beaten separately, whites added last.

1 teaspoonful baking soda dissolved in 4 tablespoonfuls sour milk.

1 teaspoonful vanilla.

Little grated nutmeg.

2 cups oatmeal (uncooked).

2 cups white flour.

Drop with tablespoon on well-greased baking sheet over which has been sifted a little flour. Bake in rather quick oven. This recipe makes 65 small cakes.

PEANUT BISCUITS

Sift together 2 cups flour and 3 teaspoonfuls baking powder. Add 1 egg, ½ cup sugar, ½ cup peanuts and pecan nut meats, mixed (run through food-chopper), ½ cup sweet milk, ½ teaspoonful salt. Beat sugar and yolk of egg together add milk, stiffly beaten white of egg, chopped nut meats and flour, alternately. Add salt. Place a large spoonful in each of 12 well-greased Gem pans. Allow to stand in pans about 25 minutes. Bake half an hour.

PLAIN COOKIES

½ cup butter.

4 tablespoonfuls milk.

1 cup sugar.

½ teaspoonful grated nutmeg.

2 eggs.

½ cup chopped walnut meats.

3 cups flour.

3 teaspoonfuls baking powder.

Cream butter and sugar, add milk slowly, add well-beaten eggs. Beat well, add flour and baking powder, sifted together. Roll thin. Cut with a small cake cutter any desired.

WALNUT ROCKS

Cream together 1½ cups of sugar, ½ cup of butter, a small teaspoonful of salt. Dissolve 1 teaspoonful of soda in 4 tablespoonfuls of warm water, two eggs. Sift 3 cups of flour, add 1 teaspoonful of ginger, 1 teaspoonful of cloves, ½ teaspoonful of grated nutmeg, 1 pound of English walnuts, 1 pound of seeded raisins. Drop by teaspoon on a cold sheet iron and bake in a moderate oven. These are excellent.

CINNAMON WAFERS (AS MADE BY AUNT SARAH)

10 eggs

¾ pound sugar.

¾ pound butter.

1 pound flour.

Mix like ordinary cake. Divide this into three parts. Flavor one part with vanilla, 1 with chocolate and the other with cinnamon. These latter will be darker than the first. Place a piece of dough as large as a small marble in a small hot, well-greased waffle or wafer iron. Press two sides of iron together, which flattens out cake, and hold by a long handle over fire, turning it over occasionally until cakes are baked. The cake, when baked, is a delicious, thin, rich wafer, about the size of half a common soda cracker. I have never eaten these Christmas cakes at any place excepting at Aunt Sarah's. The wafer iron she possessed was brought by her Grandmother from Germany. The waffle or wafer irons might be obtained in this country.

ZIMMET WAFFLES (AS MADE BY FRAU SCHMIDT)

½ pound butter.

½ ounce cinnamon.

½ pound sugar.

3 eggs.

Flour.

Work together and form into small balls. Place in hot buttered wafer irons, hold over fire and bake. This is an old German recipe which Frau Schmidt's grandmother used.

"BRAUNE LEBKUCHEN"

2 pounds sugar syrup.

¼ pound granulated sugar.

¼ pound butter.

¼ pound coarsely chopped almonds.

Grate yellow part of one lemon rind.

¼ ounce cinnamon.

¼ ounce cloves.

1 drachm of powdered cardamom.

1 ounce of hartshorn, dissolved in a little milk.

Place syrup in stew-pan on range to heat, add butter, almonds, spices, etc.

Remove from range, stir in flour gradually. Use about 10 cups of flour. When cool add the dissolved hartshorn. Allow the cake dough to stand in a warm place eight to ten days before baking.

Then place a portion of the cake dough on a greased baking sheet which has been sprinkled lightly with flour, roll cake dough out on the sheet about ⅓ inch in thickness; place in a very moderate oven. When well dried out and nicely browned on top cut the sheets into small squares, the size of ordinary soda crackers.

This is a very old recipe given Mary by Frau Schmidt.

PEANUT COOKIES

One pint of roasted peanuts, measured, after being shelled. Rub off the brown skin, run through a food-chopper. Cream together 2 tablespoonfuls of butter, 1 cup of sugar. Add 3 eggs, 2 tablespoonfuls of milk, ¼ teaspoonful of salt and the chopped peanuts. Add flour to make a soft dough. Roll out on a floured board, cut with a small cake cutter and bake in a moderate oven. This recipe was given Mary by a friend living in Allentown.

PIES—FLAKY PIE CRUST

Have all the materials cold when making pastry. Handle as little as possible. Place in a bowl 3½ cups flour, ¾ teaspoonful salt and 1 cup good, sweet lard. Cut through with a knife into quite small pieces and mix into a dough with a little less than a half cup of cold water. Use only enough water to make dough hold together. This should be done with a knife or tips of the fingers. The water should be poured on the flour and lard carefully, a small quantity at a time, and never twice at the same place. Be careful that the dough is not too moist. Press the dough with the hands into a lump, but do not knead. Take enough of the dough for one pie on the bake board, roll lightly, always in one direction, line greased pie tins and fill crust. If fruit pies, moisten the edge of the lower crust, cover with top crust, which has been rolled quite thin. A knife scraped across the top crust several times before placing over pie causes the crust to have a rough, flaky, rich-looking surface when baked. Cut small vents in top crust to allow steam to escape. Pinch the edges of fruit pies well together to prevent syrup oozing out. If you wish light, flaky pie crust, bake in a hot oven. If a sheet of paper placed in oven turns a delicate brown, then the oven is right for pies. The best of pastry will be a failure if dried slowly in a cool oven.

When baking a crust for a tart to be filled after crust has been baked, always prick the crust with a fork before putting in oven to bake. This prevents the crust forming little blisters.

Aunt Sarah always used for her pies four even cups of flour, ¼ teaspoonful baking powder and one even cup of sweet, rich, home-made lard, a pinch of salt with just enough cold water to form a dough, and said her pies were rich enough for any one. They certainly were rich and flaky, without being greasy, and she said, less shortening was necessary when baking powder was used. To cause her pies to have a golden brown color she brushed tops of pies with a mixture of egg and milk or milk and placed immediately in a hot oven.

Mary noticed her Aunt frequently put small dabs of lard or butter on the dough used for top crust of pies before rolling crust the desired size when she wished them particularly rich.

Aunt Sarah always used pastry flour for cake and pie. A smooth flour which showed the impression of the fingers when held tightly in the hand (the more expensive "bread flour") feels like fine sand or granulated sugar, and is a stronger flour and considered better for bread or raised cakes in which yeast is used, better results being obtained by its use alone or combined with a cheaper flour when baking bread.

AUNT SARAH'S LEMON PIE

This is a good, old-fashioned recipe for lemon pie, baked with two crusts, and not expensive. Grate the yellow outside rind from one lemon, use juice and pulp, but not the white part of rind; mix with 2 small cups of sugar, then add 1 cup of water and 1 cup of milk, and 1 large tablespoonful of corn starch, moistened with a little of the one cup of water. The yolks of 2 eggs were added. Mix all ingredients and add the stiffly beaten whites of eggs. This quantity will fill three small pastry crusts. The mixture will measure nearly one quart. Pour into the three crusts, moisten edges of pies, place top crusts on each pie. Pinch edges of crust together and bake in hot oven.

THE PROFESSOR'S WIFE'S SUPERIOR PASTRY

For superior pastry use 1½ cups flour, 1 cup lard, ½ teaspoonful salt and about ¼ cup of cold water, or three scant tablespoonfuls. Put 1 cup of flour on the bake board, sprinkle salt over, chop ¼ cup of sweet lard through the flour with a knife, until the pieces are about the size of a cherry. Moisten with about ¼ cup of ice cold water. Cut through the flour and lard with a knife, moistening a little of the mixture at a time, until you have a soft dough, easily handled. Roll out lightly the size of a tea plate. Take ⅓ of the lard remaining, put small dabs at different places on the dough (do not spread the lard over), then sprinkle over ⅓ of the remaining half cup of flour and roll the dough into a long, narrow roll, folding the opposite ends in the centre of the roll. Roll out lightly (one way), then add lard and flour; roll and repeat the process until flour and lard have all been used. The pastry may be set aside in a cold place a short time before using. If particularly fine pastry is required, the dough might be rolled out once more, using small dabs of butter instead of lard, same quantity as was used of lard for one layer, then dredged thickly with flour and rolled over and over, and then ends folded together, when it should be ready to use. When wanted to line pie-tins, cut pieces off one end of the roll of dough and roll out lightly. The layers should show plainly when cut, and the pastry should puff nicely in baking, and be very rich, crisp and flaky. When preparing crusts for custards, lemon meringues and pies having only one crust, cut narrow strips of pastry about half an inch wide, place around the upper edge or rim of crust and press the lower edge of the strip against the crust; make small cuts with a knife about ⅓ inch apart, all around the edge of this extra crust, to cause it to look flaky when baked. This makes a rich pie crust.

A very good crust may be made by taking the same proportions as used for superior pastry, placing 1½ to 2 cups flour on the bake board, add salt, cut ½ cup lard through the flour, moistening with water. Roll out crust and line pie-tins or small patty pans for tarts. This pastry is not quite as fine and smooth as the other, but requires less time and trouble to make.

The Professor's wife taught Mary to make this pastry, but Mary never could learn from her the knack of making a dainty, crimped, rolled-over edge to her pies, which she made easily with a deft twist of her thumb and forefinger.

MARY'S LEMON MERINGUE (MADE WITH MILK)

Line two large pie-tins with pie crust, prick with a fork before placing crusts in oven to bake. When baked stand aside to cool while you prepare the following filling: The juice and grated rind of 1 lemon, 1 pint sweet milk, 1 cup sugar, yolks of three eggs, 3 tablespoonfuls flour, butter size of a walnut. Cream together sugar, flour, yolks of eggs, then add lemon, mix well then add to the scalded milk on the range and cook until thick. Let cool, but do not allow to become quite cold, spread on the two crusts, which have been baked. When quite cold add 3 tablespoonfuls of sugar to the stiffly beaten whites of the three eggs, spread on top of pies, sift 1 tablespoonful pulverized sugar on top of meringue and set in a quick oven until fawn color. Serve cold.

When mixing pie dough, should you have mixed more than needed at one time, line agate pie-tins with crust (never stand away in tin). They may be kept several days in a cool place and used later for crumb cakes or custards. Or a crust might be baked and used later for lemon meringues, etc.

APPLE TART

Line pie-tins with rich pie crust, sift over each 1 tablespoonful flour and 2 tablespoonfuls sugar. Place on the crust enough good, tart baking apples, which have been pared, cored, halved and placed (flat surface down) on the crust. Put bits of butter over the top and between the apples, about 1 large tablespoonful altogether, and sprinkle about 2 tablespoonfuls of sugar over, add about 1 tablespoonful of cold water when pies are ready to place in oven. These pies should be baked in a very hot oven. When apples are soft take pies from oven and serve one pie, hot; stand the other one aside until quite cold.

To the stiffly beaten white of one egg add one tablespoonful sugar. Stir together and place a spoonful on the top of each half of apple and place in oven until meringue has browned and serve pie cold. Peach tarts may be made in a similar manner, omitting the meringue and substituting peaches for apples.

RAISIN OR "ROSINA" PIE

"Rosina" pie, as Aunt Sarah called it, was composed of 1 lemon, 1 egg, 1 cup sugar, 1 tablespoonful flour, 1 cup large, blue, seeded raisins. Cover the raisins with one cup of cold water; let soak two hours. Cream egg and sugar together, add juice and grated rind of one quite small lemon, or half a large one. Mix the tablespoonful of flour smooth with a little cold water, add to the mixture, then add raisins and to the water in which they were soaked add enough water to fill the cup and cook until the mixture thickens. When cool fill pie-tins with the mixture, bake with upper and under crust about 20 minutes in hot oven. Aunt Sarah used a generous tablespoonful of flour for this pie.

"SNITZ" PIE

Cover a bowlful of well-washed dried apples with cold water and allow to soak over night. The following morning cook until tender and mash through a colander. If quite thick a small quantity of water should be added. Season with sugar to taste. Some apples require more sugar than others. Add cinnamon, if liked. Aunt Sarah never used any spices in these pies. Bake with two crusts or place strips cross-wise over the pie of thinly rolled dough, like lattice work. These are typical "Bucks County" pies.

MARY'S RECIPE FOR PLAIN PUMPKIN PIE

Line a pie-tin, one holding 3 cups of liquid, with rich pastry. For the filling for pie mix together the following: 1 cup of steamed pumpkin, which had been mashed through a colander, 1 egg, beaten separately, 1 tablespoonful of flour, 2½ tablespoonfuls of sugar, ⅛ teaspoonful of salt, ½ teaspoonful of grated nutmeg, same of ginger, 1½ cups of milk (scant measure). The mixture should measure exactly 3 cups, after adding milk. Pour this mixture into the pastry-lined pie-tin and bake in a moderate oven until top of pie is a rich brown.

CHOCOLATE PIE

Melt one square of Baker's unsweetened chocolate, or ¼ cup of powdered cocoa, mix with this ½ cup of granulated sugar and ¼ cup of corn starch. When well mixed add yolks of 3 eggs, a pinch of salt, 2 cups of milk; cook all together in a double boiler until thickened. When cool flavor with vanilla. Fill pastry-lined pie crust with the mixture. Beat the 3 whites of eggs to a froth, mix with a couple tablespoonfuls of pulverized sugar, spread on top of pie, stand in oven until light brown.

"PEBBLE DASH" OR SHOO-FLY PIE

Aunt Sarah made these to perfection and called them "Pebble Dash" pie. They are not really pies, they resemble cakes, but having a crust we will class them with pies. She lined three small sized pie-tins with rich pie crust. For the crumbs she placed in a bowl 3 cups of flour, 1 cup brown sugar and ¾ cup of butter and lard, mixed and rubbed all together with the hands, not smooth, but in small rivels. For the liquid part she used 1 cup baking molasses, 1 cup hot water, 1 teaspoonful baking soda dissolved in a few drops of vinegar and stirred this into the molasses and water. She divided the liquid among the three pans, putting one-third in each crust, over which she sprinkled the crumbs. Bake one-half hour in a moderate oven. These have the appearance of molasses cakes when baked.

VANILLA CRUMB "CRUSTS"

Cook together a short time ½ cup molasses, 1 egg, 1 tablespoonful flour, 1 cup sugar, 2 cups cold water. Moisten the flour with a little cold water before adding to the other ingredients. When cooled add 1 teaspoonful of vanilla. Pour this mixture in the bottom of each of four common sized pie-tins, lined with pastry, and sprinkle over the following crumbs:

THE CRUMBS (FOR VANILLA CRUMB CRUSTS).

Two cups flour, ½ cup butter and lard, mixed, ½ teaspoonful soda and 1 cup sugar, rubbed together with the hands to form crumbs. Scatter these crumbs over the four pies.

These are not thick pies, but simply what the recipe calls them—vanilla "crusts."

"KASHA KUCHEN" OR CHERRY CAKE

Aunt Sarah sometimes filled the bottom crusts of two small pies (either cheese pie or plain custard) with a layer of fresh cherries and poured the custard over the top of the cherries and baked same as a plain custard pie.

Aunt Sarah might be called extravagant by some, but she always made egg desserts when eggs were cheap and plentiful, in the Spring. In Winter she baked pies and puddings in which a fewer number of eggs were used and substituted canned and dried fruits for fresh ones. In summer she used fresh fruit when in season, ice cream and sherbets. She never indulged in high-priced, unseasonable fruits—thought it an extravagance for one to do so, and taught Mary "a wise expenditure in time means wealth."

For banana custard pie she substituted sliced banana for cherries on top of pie.

"RIVEL KUCHEN"

Place in a bowl 1 cup flour, ½ cup sugar (good measure), ½ cup butter and lard, or all butter is better (scant measure). Some like a little grating of nutmeg, especially if part lard is used. Mix or crumb the ingredients well together with the hands to form small lumps, or rivels. Line pie-tins with a rich pastry crust and strew the rivels thickly over and bake in a quick oven. A couple tablespoons of molasses spread over the crumbs is liked by some. This is a favorite pie or cake of many Pennsylvania Germans.

AUNT SARAH'S LEMON MERINGUE

Two cups of water, 1½ cups of sugar, 2 rounding tablespoonfuls of corn starch, 4 eggs, 1 tablespoonful of butter, 2 small lemons. Mix the water, sugar and corn starch dissolved in a little cold water, pour in sauce-pan, place on range and stir mixture until thickened. Beat separately the yolks of 4 eggs and the whites of 2, then add both to the above mixture. Remove from the fire, add the juice of two small lemons and grated rind of one; add butter. Fill two previously baked pastry shells with the cooled mixture. Beat the remaining whites of egg (another white of an egg added improves the appearance of the pie.) Add one tablespoonful of pulverized sugar to each egg used; place the stiffly beaten whites of egg rockily over tops of pies stand in oven until a delicate shade of brown. This is a delicious pie.

A COUNTRY BATTER PIE

Line two medium-sized pie-tins with pastry crust in which pour the following mixture, composed of ½ cup of granulated sugar and one egg, creamed together; then add ½ cup of cold water and the grated yellow rind and juice of one lemon.

For the top of pies: Cream together 1 cup of sugar, ¼ cup of lard and 1 egg, then add ½ cup of sour milk alternately with 1½ cups of flour, sifted with ½ teaspoonful of baking soda and ½ teaspoonful of cream of tartar. Place ½ of this mixture on top of each pie. Bake in oven.

PUMPKIN PIE (AUNT SARAH'S RECIPE)

The best pumpkin for pie is of a deep orange yellow with a rough, warty surface. Remove the soft, spongy pulp and seeds of the pumpkin, pare and cut into small pieces. Steam until tender. Put in a colander to drain, then mash through colander with wooden potato masher. For one deep pie allow one pint of the stewed pumpkin, beat in 2 eggs, one at a time, ½ teaspoonful salt, 1 teaspoonful ginger, ½ teaspoonful grated nutmeg, ½ teaspoonful cinnamon, ⅔ cup sugar, 1 scant pint milk. Beat all together. This mixture should barely fill a quart measure. Pour in a deep pie-tin lined with rich crust, grate nutmeg over the top of pie and bake from 45 to 50 minutes in a moderate oven. Have the oven rather hot when the pie is first put in to bake and then reduce the heat, else the filling in the pie will boil and become watery. If liked, two tablespoonfuls of brandy may be added to the mixture before filling the crust. In that case, use two tablespoonfuls less of milk.

WHITE POTATO CUSTARD (AUNT SARAH'S RECIPE)

Boil one medium-sized potato, mash fine, add 1 large tablespoonful of butter and a generous ½ cup sugar. Beat to a cream. When the mixture has cooled add yolks of 2 eggs, ½ cup sweet milk and grated rind and juice of half a lemon. Lastly, stir in the stiffly beaten whites of the two eggs. Bake in a medium-sized pie-tin with one crust in a moderately hot oven about 25 minutes, until a rich brown on top. This is a delicious pie and would puzzle a "Bucks County lawyer" to tell of what it is composed.

"RHUBARB CUSTARD" PIE

Two cups of rhubarb, uncooked, do not skin it, cut in half-inch pieces. Cream together 1 cup of sugar, 1 tablespoonful of cornstarch, 2 eggs (reserve white of one egg). Add the 2 cups of rhubarb to this mixture and place all in a pie-tin lined with pastry. Place in oven and bake until rhubarb is tender. Remove from oven and when pie has cooled spread over it the stiffly beaten white of the egg, to which had been added one tablespoonful of sugar. Place pie in oven and brown a light fawn color.

"LEMON APPLE" PIE

Grate the yellow rind from a lemon (discard the white part of rind), grate the remainder of the lemon, also pare and grate 1 apple. Add 1½ cups of sugar, then add 2 well-beaten eggs. Pour this mixture into 1 large pie-tin lined with rich pastry; place on a top crust, pinch edges, moistened with water, together; bake in an oven with a steady heat. When pie has baked sift pulverized sugar thickly over top and serve cold. From these materials was baked a fair sized pie.

GREEN CURRANT PIE

Line a pie-tin with rich pastry; place oil this crust 2 tablespoonfuls of flour and 2 tablespoonfuls of sugar; then add 2 cups of well-washed and stemmed green currants, previously mixed with 1 tablespoonful of cornstarch, moistened with a small quantity of cold water. Add 1 cup of sugar (from which had been taken the 2 tablespoonfuls placed on crust;) add 2 tablespoonfuls of water; cover with a top crust, cut small vents in crust, bake in a moderate oven. When crust loosens from side of pan the pie should be sufficiently baked.

A COUNTRY "MOLASSES" PIE

Place in a mixing bowl ¾ cup flour (generous measure), ½ cup granulated sugar, 1 generous tablespoonful of butter.

Crumble all together with the hands until quite fine. Then to ¼ cup of New Orleans (baking) molasses add ¼ cup of boiling water and ¼ teaspoonful of soda (saleratus). Beat together the molasses, water and soda until the mixture is foamy and rises to top of cup. Then pour into a medium-sized pie-tin, lined with pie crust (the pie-tin should not be small or the mixture, when baking, will rise over top of pan). Sprinkle the prepared crumbs thickly over the molasses mixture and with a spoon distribute the crumbs well through the mixture. Bake in a moderate oven from 25 to 30 minutes and you will have the old-fashioned pie your Grandmother used to bake.

When her baking finished, she had dough remaining for an extra crust. Children always called this "molasses candy pie," as 'twas quite different from the "molasses cake batter" usually baked in crusts.

A MOCK CHERRY PIE

This pie was composed of ¾ cup of chopped cranberries, ¾ cup of seeded and chopped raisins, ¾ cup of sugar, ¾ cup of cold water, 1 tablespoonful of flour, 1 teaspoonful of vanilla all together and bake with two crusts.

AUNT SARAH'S CUSTARD PIE

Line an agate pie-pan (one used especially for custards two inches in depth, holding exactly one quart) with a rich pastry. Break five large eggs in a bowl, heat lightly with an egg-beater and add ½ cup of sugar. Boil 3 cups of sweet milk, pour over the eggs and sugar, add 1 teaspoonful of butter and a pinch of salt, ½ teaspoonful of vanilla. The mixture should fill a one-quart measure. When the custard has cooled, pour either into the deep pie-pan, lined with pastry, holding one quart, or into two ordinary pie-tins holding one pint each. Place the custard pie in a quick oven, that the crust may bake before the custard soaks into the crust; then allow oven to cool and when the custard is "set" (which should be in about 35 minutes) remove from the oven and serve cold. The custard should be the consistency of thick jelly. Scalding the milk produces a richer custard.

PLAIN RHUBARB PIE

Line a pie-tin with rich crust, skin rhubarb and cut into half-inch pieces a sufficient quantity to fill 3 cups. Mix together 1 cup of sugar and ¼ cup of flour. Place a couple tablespoonfuls of this on the bottom crust of pie. Mix sugar and flour remaining with 3 cups of rhubarb and fill the crust. Moisten the edge of crust with water, place on top crust, press two edges of crust together (having cut small vents in top crust to allow steam to escape). Bake in a moderate oven about 30 minutes, when top crust has browned pie should be baked.

MARY'S CREAM PIE

Bake crusts in each of two pie-tins. For filling, 1 pint of milk, 1 generous tablespoonful of corn starch, 2 tablespoonfuls of sugar, 2 yolks of eggs (well beaten), 1 teaspoonful of vanilla. Cook all together until mixture thickens and when cooled put in the two baked crusts.

Mix the stiffly beaten whites of two eggs with two tablespoonfuls of pulverized sugar and spread over cream filling in pies and brown lightly in oven.

Always prick the lower crust of a pie carefully with a fork to allow the air to escape; this will prevent blisters forming in the crusts baked before filling crusts with custards.

APPLE CUSTARD PIE

To 1 cup of hot apple sauce (unsweetened) add a tiny pinch of baking soda, 1 tablespoonful of butter, 1 cup of sugar, grated rind and juice of half a lemon or orange, 2 egg yolks, ½ cup of sweet cream and 1 large teaspoonful of corn starch. Line a pie-tin with pastry, pour in this mixture and bake. When the pie has cooled spread over top a meringue composed of the two stiffly beaten whites of eggs and two tablespoonfuls of pulverized sugar flavored with a little grated orange or lemon peel. Brown top of pie in oven.

LEMON PIE WITH CRUMBS

Place in a bowl 1 cup (good measure) of soft, crumbled stale bread. Pour over this one cup of boiling water, add 1 teaspoonful (good measure) of butter and beat until smooth, then add 1 cup of sugar, the grated rind and juice of 1 lemon and the beaten yolks of 2 eggs. This mixture should measure about 1 pint. Pour into a pie-tin lined with rich pastry and bake. When cold spread over a meringue made of the stiffly beaten whites of the 2 eggs and 3 tablespoonfuls of granulated sugar. Place in the oven until the meringue is a light fawn color and serve cold.

AUNT SARAH'S BUTTER SCOTCH PIE

Boil together 1 cup brown sugar and 2 tablespoons butter until a soft, wax-like consistency. Mix together 2 heaping teaspoons flour, yolk of 1 egg and 1 cup of milk. Beat until smooth; stir this into the sugar and butter mixture and cook until thick. Flavor with lemon or vanilla, pour into baked crust and spread over top the beaten white of 1 egg to which has been added tablespoon sugar and brown in oven.

GREEN TOMATO MINCE MEAT

One peck of green tomatoes, chopped fine; 3 lemons, 2 seeded raisins, 5 pounds of granulated sugar, 1 cup of vinegar, 1 teaspoonful of cloves, 1½ tablespoonfuls of nutmeg, 1 tablespoonful of cinnamon. Cook tomatoes 3¾ hours, then add the other ingredients and cook all together 30 minutes. A small quantity of grated orange peel, finely minced citron, cider, brandy or canned fruit juice may be added to improve the flavor of the mince meat. Fill air-tight jars with the hot mixture and screw on jar-tops. This mince meat may be prepared in season when tomatoes are plentiful; is both good and cheap and is a splendid substitute for old-fashioned mince meat.

ORANGE MERINGUE (A PIE)

Into a bowl grate the yellow outside rind of a large, juicy orange; add the juice and pulp, but not any of the tough part enclosing sections. Add 1 tablespoonful of lemon juice, 1 cup of granulated sugar, which had been beaten to a cream with 2 tablespoonfuls of butter, the yolks of 3 eggs, 2 large tablespoonfuls of corn starch, mixed smoothly with a little cold water, and 1 cup of boiling water. Cook all together until thickened and when cool spread on a rather large pie-tin, lined with a baked crust of superior pastry. Add to the stiffly beaten whites of 3 eggs 3 tablespoonfuls of pulverized sugar. Place meringue over top of pie and place in oven until a light fawn color.

GRANDMOTHER'S RECIPE FOR "MINCE MEAT"

The day preceding that on which mince meat is to be prepared, boil 5 pounds of beef. To the well-cooked, finely-chopped meat add 10 pounds of tart apples, chopped into coarse bits; 2 pounds of finely-chopped suet, 2 pounds of large blue raisins, seeded; 2 pounds of dried, cleaned currants, ½ pound of finely-shaved citron, 2 tablespoonfuls of cinnamon, 1 tablespoonful of cloves, 1 tablespoonful of grated nutmeg, 1 small tablespoonful of salt, 1 pint of baking molasses, 1 pint of brandy or cider which had been boiled down. Mix all well together, add more spices, if liked, also juice of 1 orange or lemon. Place all ingredients in a large preserving kettle, allow the mixture to heat through. Fill glass jars, seal and stand away until used. Add more cider, should it he required, when baking pies.

"TWENTIETH CENTURY" MINCE MEAT

Two pounds lean beef (uncooked), chopped fine, ½ pound beef suet, shredded.

Put the beef and suet in a large stone jar, pour over it ⅔ of a quart of whiskey. Let stand covered with a lid for a week, then add 2 pounds large, seeded raisins, 2 pounds Sultana raisins, 2 pounds currants, ½ pound citron, juice and grated rind of 2 oranges and of 2 lemons, 1 teaspoonful salt, 1 tablespoon ground cinnamon, 2 grated nutmegs, ½ teaspoon ground allspice, 1 pound sugar. Let stand two weeks, then it is ready to use. When you wish to bake pies take out as much of the mince meat as you wish to use and add chopped apples, two parts of mince meat to one part chopped apples, and add more sugar if not as sweet as liked. If too thick, add a little sherry wine and water, mixed. Fill bottom crust with some of the mixture, cover with top crust and bake. There must be just enough liquor in the jar to cover the meat, as that preserves it. This seems like a large quantity of liquor to use, but much of the strength evaporates in baking, so that only an agreeable flavor remains; that is, to those who like liquor in mince meat; some people do not. Others there are who think mince meat not good unless made with something stronger than cider. Mince pies made by this recipe are excellent. This recipe was given Mary by a friend, a noted housekeeper and cook.

A "DUTCH" RECIPE FOR PUMPKIN PIE

Line a medium-sized pie-tin with pastry. Cover the crust thickly with thinly-sliced, uncooked pumpkin, cut in inch lengths. Place on the pumpkin 1 tablespoonful of syrup molasses, 1 tablespoonful of vinegar, 1 tablespoonful flour and sweeten with sugar to taste, dust over the top a little ground cinnamon, cloves and nutmeg; cover pie with a top crust and bake in a moderately hot oven. When baked the pumpkin filling in the pie should resemble diced citron and the pie have somewhat the flavor of green tomato pie. (The vinegar may be omitted and the result be a very good pie.)

MARY'S COCOANUT CUSTARD PIE

Line two medium-sized pie-tins with rich pastry and bake. For the custard filling: 3 egg yolks, 2 cups granulated sugar, 1 quart of milk.

Cook all together, then add 1 tablespoonful of corn starch and one of flour (moistened with a little cold water before adding). Cook all together until the mixture thickens. Flavor with one teaspoonful of vanilla. Allow the mixture to cool.

Grate one good-sized cocoanut, mix half of it with the custard and fill into the two crusts. Spread over the tops of the two pies the stiffly beaten whites of the three eggs to which you have added a small quantity of sugar. Over this sprinkle the remaining half of the grated cocoanut, stand in the oven a few minutes, until top of pie is lightly browned.

GRAPE PIE

Pulp the grapes. Place pulp in a stew-pan and cook a short time. When tender mash pulp through a sieve to remove seeds. Add skins to pulp. Add one scant cup of sugar and rounded teaspoonful of butter. Line a pie plate with rich pastry, sprinkle over one tablespoonful of flour. Pour in the grape mixture and sift another tablespoonful of flour over the top of mixture and cover with a top crust in which vents have been cut, to allow the steam to escape, and bake in a hot oven. Allow two small cups of grapes to one pie.

SOUR CHERRY PIE

One quart of cherries, ½ cup of flour for juicy sour cherries, (scant measure of flour), 1½ cups sugar.

Pit the cherries, saving cherry juice. Mix together sugar and flour and place about ⅓ of this on a pie-tin lined with pastry. Fill with cherries and juice and sprinkle remaining sugar and flour over. Bake with an upper crust, having vents cut in to allow steam to escape.

AUNT SARAH'S STRAWBERRY PIE

Make a rich crust, line a pie-tin and fill with clean, hulled strawberries. Allow one quart to each pie. Sweeten to taste; sprinkle a generous handful of flour over the berries, having plenty of flour around the inside edge of pie. Use ½ cup of flour all together. Cut a teaspoonful of butter into small bits over top of berries, cover with top crust with vents cut in to allow steam to escape, pinch edges of crust together to prevent juice escaping from pie, and bake.

FLORENDINE PIE

To 2 apples, cooked soft and mashed fine (after having been pared and cored) add the yolk of one egg (well beaten) one minute before removing the cooked apple from the range. Then add 1 small cup of sugar, a piece of butter the size of a hickory nut, 1 teaspoonful of flour; flavor with either lemon or vanilla. Line a pie-tin with rich pastry crust. Pour in the mixture and bake in a quick oven. This makes a delicious old-fashioned dessert.

AUNT SARAH'S CHEESE CAKE

Prepare the following for one cheese cake, to be baked in a pie-tin lined with pastry crust:

One heaping cup of rich, creamy "smier kase," or cottage cheese, was placed in a bowl, finely mashed with a spoon until free from lumps. Then mixed smooth with 2 tablespoonfuls of sweet milk, 1 tablespoonful of softened butter was added, a pinch of salt, about ¾ cup of sugar, 1¼ table spoonfuls of flour (measure with an ordinary silver tablespoon). One large egg was beaten into the mixture when it was smooth and creamy, 1 cup of milk was added. After adding all the different ingredients the mixture should measure about 3¾ cups and should be very thin. Pour the mixture into a pastry-lined pie-tin. This is one of the most delicious pies imaginable, if directions given are closely followed. Bake in a moderately hot oven until cheese custard is "set" and nicely browned on top, then allow the oven door to remain open about five minutes before removing the "pie," as I should call it, but Bucks County farmers' wives, when speaking of them, invariably say "cheese cakes." Should the housewife possess "smier kase," not rich and creamy, use instead of the one tablespoonful of sweet milk, one tablespoonful of sweet cream.

"FRAU SCHMIDT'S" LEMON PIE

Grated yellow rind and juice of one lemon, 1 cup of sugar, 1 cup of molasses, 1 egg, butter, size of a walnut; 1 tablespoonful of corn starch, ¾ cup of water. Cream together the butter, sugar and egg, add the corn starch moistened with a little cold water, add grated rind and juice of one lemon, molasses, and lastly add water. Cook all ingredients together. When cool fill 2 or 3 small pie-tins lined with rich pastry; cover with top crust and bake.

PICKLES—SPICED CUCUMBERS

24 medium-sized cucumbers.

6 medium-sized onions.

3 red peppers.

3 green peppers.

Pare cucumbers, then cut in inch lengths. Slice onions and peppers quite thin. Place all in a large earthenware bowl and sprinkle over about ½ cup of table salt; mix all well together, let stand four or five hours, when place in a colander; cover with a plate and drain off all the salt water possible or squeeze through a cheese-cloth bag.

Boil together for 10 minutes the following; 1 quart of vinegar, 1 tablespoonful of cloves, 1 teaspoonful of turmeric powder (dissolved in a little of the vinegar) and 1 scant cup of sugar. Add the cucumbers, peppers and onions to the hot vinegar. Let come to a boil and allow all to boil two minutes, then place in sterilised jars and seal.

MIXED SAUCE TO SERVE WITH MEATS

Yolks of 4 eggs.

½ cup sugar.

1 tablespoonful mixed yellow mustard.

1 tablespoonful olive oil.

1 teaspoonful salt.

1 tablespoonful vinegar with flavor of peppers.

Thin with vinegar and boil until thick. Add 1 teaspoonful of grated horseradish.

To flavor vinegar cover finely-cut green and red peppers with vinegar and allow all to stand about 24 hours, then strain and use the vinegar.

PEPPER RELISH

Chop fine 12 sweet red peppers, 12 sweet green peppers and 8 small onions. Put all in a bowl and cover with boiling water and let stand five minutes. Drain off, cover again with boiling water and let stand ten minutes. Then place in an agate colander or muslin bag and let drain over night. The following morning add 1 quart of good sour vinegar, 1½ cups sugar, 2 even teaspoonfuls salt and boil 20 minutes. While hot fill air-tight jars. This is excellent.

PICKLED RED CABBAGE

Shred red cabbage, not too fine, and sprinkle liberally with salt. Stand in a cool place 24 hours. Then press all moisture from the cabbage, having it as dry as possible; stand the earthen bowl containing the cabbage in the sun for a couple of hours. Take a sufficient quantity of vinegar to cover the cabbage. A little water may be added to the vinegar if too sour. Add 1 cup sugar to a gallon of vinegar and a small quantity of celery seed, pepper, mace, allspice and cinnamon. Boil all about five minutes and pour at once over the cabbage. The hot vinegar will restore the bright red color to the cabbage. Keep in stone jar.

MUSTARD PICKLES

24 cucumbers, 1 quart of small onions, 6 peppers, 2 heads of cauliflower, 4 cups of sugar, or less; celery or celery seed, 3 quarts of good vinegar, ½ pound of ground yellow mustard, 1 tablespoonful turmeric powder, ¾ cup of flour.

The seeds were removed from the cucumbers and cucumbers were cut in inch-length pieces, or use a few medium-sized cucumbers cut in several pieces and some quite small cucumbers. (The quantity of cucumbers when measured should be the same as if the larger ones had been used.) One quart of small whole onions, 6 peppers, red, green and yellow, two of each, cut in small pieces. Place all together in an agate preserving kettle and let stand in salt water over night. In the morning put on the range, the vegetables in agate kettle, let boil a few minutes, then drain well. Take three quarts of good vingar, 4 cups of sugar, if liked quite sweet; 2 teaspoons of either celery seed or celery cut in small pieces. Put the vinegar, sugar and celery in a preserving kettle, stand on stove and let come to a boil; then add the other ingredients. When boiling have ready a half pound of ground mustard, ¾ cup of flour, 1 tablespoon of turmeric powder, all mixed to a smooth paste with a little water. Cook until the mixture thickens. Add all the other ingredients and boil until tender. Stir frequently to prevent scorching. Can while hot in glass air-tight jars.

AUNT SARAH'S CUCUMBER PICKLES

Always use the cucumbers which come late in the season for pickles. Cut small green cucumbers from vine, leaving a half-inch of stem. Scrub with vegetable brush, place in a bowl and pour over a brine almost strong enough to float an egg; ¾ cup of salt to seven cups of cold water is about the right proportion. Allow them to stand over night in this brine. Drain off salt water in the morning. Heat a small quantity of the salt water and pour over small onions which have been "skinned." Use half the quantity of onions you have of cucumbers, or less. Allow the onions to stand in hot salt water on back of range a short time. Heat 1 cup of good sharp cider vinegar, if too sour, add ½ cup of water, also add 1 teaspoonful of sugar, a couple of whole cloves; add cucumbers and onions (drained from salt water, after piercing each cucumber several times with a silver fork). Place a layer at a time in an agate stew-pan containing hot vinegar. Allow them to remain a few minutes until heated through, when fill heated glass jars with cucumbers and onions; pour hot vinegar over until jars are quite full. Place rubbers on jars and screw on tops. These pickles will be found, when jars are opened in six months' time, almost as crisp and fine as when pickles are prepared, when taken fresh from the vines in summer. Allow jars to stand 12 hours, when screw down tops again. Press a knife around the edge of jar tops before standing away to be sure the jars are perfectly air-tight.

"ROT PFEFFERS" FILLED WITH CABBAGE

Cut the tops from the stem end of twelve sweet (not hot) red peppers or "rot pfeffers," as Aunt Sarah called them. Carefully remove seeds, do not break outside shell of peppers. Cut one head of cabbage quite fine on a slaw-cutter; add to the cabbage 1 even tablespoonful of fine salt, 2 tablespoonfuls of whole yellow mustard seed (a very small amount of finely shredded, hot, red pepper may be added if liked quite peppery). Mix all together thoroughly, fill peppers with this mixture, pressing it rather tightly into the shells; place tops on pepper cases, tie down with cord. Place upright in stone jar, in layers; cover with cold vinegar. If vinegar is very strong add a small quantity of water. Tie heavy paper over top of jar and stand away in a cool place until used. These may be kept several months and will still be good at the end of that time.

AN OLD RECIPE FOR SPICED PICKLES

500 small cucumbers.

2 oz. of allspice.

3 gallons vinegar.

¼ pound of black pepper.

3 quarts salt.

1 oz cloves.

6 ounces of alum.

Horseradish to flavor.

Add sugar according to strength of vinegar. Place cucumbers and pieces of horseradish in alternate layers in a stone jar, then put salt over them and cover with boiling water. Allow pickles to stand 24 hours in this brine, then pour off brine and wash pickles in cold water. Boil spices and vinegar together and pour over the pickles. In two weeks they will be ready to use. Pickles made over this recipe are excellent.

AUNT SARAH'S RECIPE FOR CHILI SAUCE

18 large red tomatoes.

10 medium-sized onions.

10 sweet peppers (green or red).

1 cup sugar.

3 scant tablespoonfuls salt.

1½ cups vinegar (cider vinegar).

Tie in a small cheese cloth bag the following:

1 large teaspoonful whole allspice.

1 large teaspoonful whole cloves.

About the same quantity of stick cinnamon.

Chop tomatoes, onions and peppers rather finely; add vinegar, sugar and salt and the bag of spices and cook slowly about 2½ hours. Fill air-tight glass jars with the mixture while hot. This is a particularly fine recipe of Aunt Sarah's.

This quantity will fill five pint jars. Canned tomatoes may be used when fresh ones are not available.

TOMATO CATSUP

1½ peck ripe tomatoes, washed and cut in small pieces; also four large onions, sliced. Stew together until tender enough to mash through a fine sieve, reject seeds. This quantity of tomato juice should, when measured, be about four good quarts. Put tomato juice into a kettle on range, add one pint of vinegar, ¼ teaspoon cayenne pepper, 1½ tablespoons sugar, 1½ tablespoons salt; place in a cheese cloth bag 1 ounce of whole black pepper, 1 ounce whole cloves, 1 ounce allspice, 1 ounce yellow mustard seed and add to catsup. Boil down one-half. Bottle and seal while boiling hot. Boil bottles and corks before bottling catsup. Pour melted sealing-wax over corks to make them air-tight, unless self-sealing bottles are used.

PICKLED BEETS

One cup of sharp vinegar, 1 cup of water, 2 tablespoonfuls of sugar, 8 whole cloves and a pinch of black, and one of red pepper. Heat all together and pour over beets which have been sliced after being boiled tender and skins removed, and pack in glass jars which have been sterilized and if jars are air-tight these keep indefinitely.

MARMALADES, PRESERVES AND CANNED FRUITS

Young housewives, if they would be successful in "doing up fruit," should be very particular about sterilizing fruit jars, both tops and rubbers, before using. Heat the fruit to destroy all germs, then seal in air-tight jars while fruit is scalding hot. Allow jars of canned fruit or vegetables to stand until perfectly cold. Then, even should you think the tops perfectly tight, you will probably be able to give them another turn. Carefully run the dull edge of a knife blade around the lower edge of jar cap to cause it to fit tightly. This flattens it close to the rubber, making it air-tight.

To sterilize jars and tops, place in a pan of cold water, allow water to come to a boil and stand in hot water one hour.

For making jelly, use fruit, under-ripe. It will jell more easily, and, not being as sweet as otherwise, will possess a finer flavor. For jelly use an equal amount of sugar to a pint of juice. The old rule holds good—a pound of sugar to a pint of juice. Cook fifteen to twenty minutes. Fruit juice will jell more quickly if the sugar is heated in the oven before being added.

For preserving fruit, use about ¾ of a pound of sugar to 1 pound of fruit and seal in air-tight glass jars.

For canning fruit, use from ⅓ to ½ the quantity of sugar that you have of fruit.

When making jelly, too long cooking turns the mixture into a syrup that will not jell. Cooking fruit with sugar too long a time causes fruit to have a strong, disagreeable flavor.

Apples, pears and peaches were pared, cut in quarters and dried at the farm for Winter use. Sour cherries were pitted, dried and placed in glass jars, alternately with a sprinkling of granulated sugar. Pieces of sassafras root were always placed with dried apples, peaches, etc.

"FRAU" SCHMIDT'S RECIPE FOR APPLE BUTTER

For this excellent apple butter take 5 gallons of cider, 1 bucket of "Schnitz" (sweet apples were always used for the "Schnitz"), 2½ pounds of brown sugar and 1 ounce of allspice. The cider should be boiled down to one-half the original quantity before adding the apples, which had been pared and cored. Cider for apple butter was made from sweet apples usually, but if made from sour apples 4 pounds of sugar should be used. The apple butter should be stirred constantly. When cooked sufficiently, the apple butter should look clear and be thick as marmalade and the cider should not separate from the apple butter. Frau Schmidt always used "Paradise" apples in preference to any other variety of apple for apple butter.

CRANBERRY SAUCE

A delicious cranberry sauce, or jelly, was prepared by "Aunt Sarah" in the following manner: Carefully pick over and wash 1 quart of cranberries, place in a stew-pan with 2 cups of water; cook quickly a few moments over a hot fire until berries burst open, then crush with a potato-masher. Press through a fine sieve or a fruit press, rejecting skin and seeds. Add 1 pound of sugar to the strained pulp in the stew-pan. Return to the fire and cook two or three minutes only. Long, slow cooking destroys the fine flavor of the berry, as does brown sugar. Pour into a bowl, or mold, and place on ice, or stand in a cool place to become cold before serving, as an accompaniment to roast turkey, chicken or deviled oysters.

PRESERVED "YELLOW GROUND CHERRIES"

Remove the gossamer-like covering from small yellow "ground cherries" and place on range in a stew-pan with sugar. (Three-fourths of a pound of sugar to one pound of fruit.) Cook slowly about 20 minutes, until the fruit looks clear and syrup is thick as honey. Seal in pint jars.

These cherries, which grow abundantly in many town and country gardens without being cultivated, make a delicious preserve and a very appetizing pie may be made from them also.

Aunt Sarah said she preferred these preserved cherries to strawberries.

Frau Schmidt preferred the larger "purple" ground cherries, which, when preserved, greatly resembled "Guava" jelly in flavor.

"WUNDERSELDA" MARMALADE

This was composed of 2 quarts of the pulp and juice combined of ripe Kieffer pears, which had been pared and cored, (Measured after being run through a food chopper.) The grated yellow rind and juice of five medium-sized tart oranges, and 6½ cups granulated sugar. Cook all together about forty minutes, until a clear amber colored marmalade. Watch closely and stir frequently, as the mixture scorches easily. This quantity will fill about twenty small jelly tumblers. If the marmalade is to be kept some time, it should be put into air-tight glass jars.

The recipe for this delicious jam was original with the Professor's wife, and Fritz Schmidt, being particularly fond of the confection, gave it the name "Wunderselda," as he said "'twas not 'served often.'"

AUNT SARAH'S SPICED PEARS

Bartlett pears may be used, pared and cut in halves and core and seeds removed, or small sweet Seckel pears may be pared. Left whole, allow stems to remain, weigh, and to 7 pounds of either variety of pear take one pint of good cider vinegar, 3 pounds granulated sugar, a small cheese cloth bag containing several tablespoonfuls of whole cloves and the same amount of stick cinnamon, broken in pieces; all were placed in a preserving kettle and allowed to come to a boil. Then the pears were added and cooked until tender. The fruit will look clear when cooked sufficiently. Remove from the hot syrup with a perforated spoon. Fill pint glass jars with the fruit. Stand jars in a warm oven while boiling syrup until thick as honey. Pour over fruit, in jars, and seal while hot.

PEACH MARMALADE

Thinly pare ripe peaches. Cut in quarters and remove pits. Place peaches in a preserving kettle with ½ cup of water; heat slowly, stirring occasionally. When fruit has become tender mash not too fine and to every three pounds of peaches (weighed before being cooked) allow 1½ pounds of granulated sugar. Cook sugar and fruit together about three-quarters of an hour, stirring frequently, until marmalade looks clear. Place in pint glass, air-tight jars. Aunt Sarah always preferred the "Morris White," a small, fine flavored, white peach, which ripened quite late in the fall, to any other variety from which to make preserves and marmalade.

AUNT SARAH'S GINGER PEARS

4 pounds of fruit.

2 lemons.

¼ pound of ginger root.

4 pounds of sugar.

1 cup water.

Use a hard, solid pear, not over ripe. Pare and core the fruit and cut into thin slivers. Use juice of lemons and cut the lemon rind into long, thin strips. Place all together in preserving kettle and cook slowly one hour, or until the fruit looks clear. Should the juice of fruit not be thick as honey, remove fruit and cook syrup a short time, then add fruit to the syrup. When heated through, place in pint jars and seal. This quantity will fill four pint jars and is a delicious preserve.

PEAR AND PINEAPPLE MARMALADE

2 ripe pineapples,

4 quarts Kieffer pears.

4 pounds granulated sugar.

Both pears and pineapples should be pared and eyes removed from the latter. All the fruit should be run through food-chopper using all the juice from fruit. Mix sugar with fruit and juice and cook, stirring constantly until thick and clear. (Watch closely, as this scorches easily if allowed to stand a minute without stirring.) Pour into glass pint jars and seal while hot. Any variety of pear may be used, but a rather hard, solid pear is to be preferred. A recipe given Mary which she found delicious.

GRAPE BUTTER

Separate pulp and skins of grapes. Allow pulp to simmer until tender, then mash through a sieve and reject seeds. Add pulp to skins. Take ½ pound of sugar to one pound of fruit. Cook until thick, seal in air-tight jars.

CANNED SOUR CHERRIES FOR PIES

Pit cherries and cover with cold water and let stand over night. Drain in the morning. To 6 heaping cups of pitted cherries take 2 level cups of sugar, ½ cup water. Put all together into stew-pan on range, cook a short time, then add 1 teaspoonful of corn starch mixed with a little cold water and stir well through the cherries; let come to a boil, put in jars and seal. This quantity fills five pint jars. This is the way one country housekeeper taught Mary to can common sour cherries for pies and she thought them fine.

CANDIED ORANGE PEEL

Cut orange peel in long, narrow strips, cover with cold water and boil 20 minutes. Pour off water, cover with cold water and boil another 20 minutes, then drain and take equal weight of peel and sugar. Let simmer 1 hour, then dip slices in granulated sugar. Stand aside to cool.

AUNT SARAH'S "CHERRY MARMALADE"

Pitted, red sour cherries were weighed, put through food-chopper, and to each pound of cherries and juice add ¾ pound of granulated sugar. Cook about 25 minutes until syrup is thick and fruit looks clear. Fill marmalade pots, cover with parafine when cool, or use pint glass jars and seal. One is sure of fruit keeping if placed in air-tight jars.

AUNT SARAH'S QUINCE HONEY

Pour 1 quart of water, good measure, in an agate stew-pan on the range with three pounds of granulated sugar. When boiling add 3 large, grated quinces, after paring them. Grate all but the core of quinces. Boil from 20 to 25 minutes, until it looks clear. Pour into tumblers. When cold, cover and stand away until used.

PICKLED PEACHES

Twelve pounds of peaches, 1 quart of vinegar, 3 pounds brown sugar. Rub the fuzz from the peaches. Do not pare them. Stick half a dozen whole cloves in each peach. Add spices to taste, stick-cinnamon, whole doves and mace. Put spices in a small cheese cloth bag and do not remove the bag, containing spices, when putting away the peaches. Scald sugar, vinegar and spices together and pour over the peaches. Cover closely and stand away. Do this twice, one day between. The third time place all together in a preserving kettle. Cook a few minutes, then place fruit in jars, about three-quarters filled. Boil down the syrup until about one-quarter has boiled away, pour over the peaches, hot, and seal in air-tight jars. This is an old and very good recipe used by "Aunt Sarah" many years.

CURRANT JELLY

Always pick currants for jelly before they are "dead ripe," and never directly after a shower of rain. Wash and pick over and stem currants. Place in a preserving kettle five pounds of currants and ½ cup of water; stir until heated through then mash with a potato masher. Turn into a jelly bag, allow drip, and to every pint of currant juice add one pound of granulated sugar; return to preserving kettle. Boil twenty minutes, skim carefully, pour into jelly glasses. When cold cover tops of glasses with melted parafine.

PINEAPPLE HONEY

Pineapple honey was made in a similar manner to quince honey, using one large grated pineapple to one quart of cold water and three pounds of sugar. Boil 20 minutes.

PRESERVED PINEAPPLE

Pare the pineapples, run through a food chopper, weigh fruit, and to every pound of fruit add three-quarters of a pound of sugar. Mix sugar and fruit together and stand in a cool place over night. In the morning cook until fruit is tender and syrup clear; skim top of fruit carefully; fill jars and seal.

GRAPE CONSERVE

Wash and drain ten pounds of ripe grapes, separate the skins from the pulp, stew pulp until soft, mash through a sieve, reject seeds.

Place pulp and skins in a preserving kettle, add a half pound of seeded raisins and juice and pulp of 4 oranges. Measure and add to every quart of this ¾ of a quart of sugar. Cook slowly, until the consistency of jam. A cup of coarsely-chopped walnut meats may be added, if liked, a few minutes before removing jam from the range. Fill pint jars and seal.

MARY'S RECIPE FOR RHUBARB JAM

Skin and cut enough rhubarb in half-inch pieces to weigh three pounds. Add ½ cup cold water and 2 pounds of granulated sugar, and the grated yellow rind and juice of 2 large oranges. Cook all together, stirring occasionally to prevent scorching, a half hour, or until clear. This is a delicious jam.

APPLE SAUCE

When making apple sauce, cut good, tart apples in halves after paring them, cut out the cores, then cook, quickly as possible, in half enough boiling water to cover them. Cover the stew-pan closely. This causes them to cook more quickly, and not change color. Watch carefully that they do not scorch. When apples are tender, turn into sieve. Should the apples be quite juicy and the water drained from the apples measure a half pint, add a half pound of sugar, cook 15 or 20 minutes, until it jells, and you have a glass of clear, amber-colored jelly. Add 1 teaspoonful of butter and sugar to taste to the apple sauce, which has been mashed through the sieve. Apple sauce made thus should be almost the color of the apples before cooking. If the apple sauce is not liked thick, add some of the strained apple juice instead of making jelly; as some apples contain more juice than others.