N.Y.). Young Ladies' Society First Baptist Church (Rochester

“ One teaspoon of tea is allowed for each person; pour on a little boiling water and let come to a boil; add as much hot water as is necessary.
CHOCOLATE.
Tablespoon chocolate for each person. Pour on boiling water and allow to thicken up; milk enough to cool; then stir in well beaten egg and sugar to taste, add milk and boil fifteen or twenty minutes; flavor with vanilla. Beat whites of eggs and pour over them when ready to serve. ”

“ Add one pint of molasses, one tablespoonful of ginger and one handful of salt; when the mixture is cool enough to put the hand in, rub it through a colander to reduce it to a fine pulp. Add a sufficient quantity of yeast to raise it, and let it stand in a large covered jar until morning; then add another bowl of flour, and mix the cakes with Indian meal. They must be hard enough to take up a quantity of dough in the hand, pat it together and cut it into slices. Lay the cakes as you cut them on plates or something that will not impart any taste to them. ”

“ Butter and Sugar for Cake—Should always be beaten to a cream.
Eggs—Beat the yolks until you can take up a spoon full; whip the whites to a stiff froth and stir them into the cake with the flour the last thing before putting the flour into the tins.
To Boil a Pudding in a Bag—Dip the bag (which should be made of thick cotton or linen) in hot water, and rub the inside with flour before putting in the pudding; when done, dip the bag in cold water and the pudding will turn out easily. Always put a plate on the bottom of the kettle to keep the pudding from burning. ”

“ One cup of home-made yeast or half of a compressed yeast cake, one pint of sweet milk, two eggs, two tablespoons of melted butter, two tablespoons of sugar. Beat the butter, sugar and eggs well together; then stir in the milk, slightly warmed, and thicken with flour to the consistency of griddle cakes. When light, bake in muffin rings or on a griddle.
Muffins should never be cut with a knife, but be pulled open with the fingers. ”

“ Take fresh vinegar, and to every gallon allow two tablespoons of white mustard seed, one of cloves, one of celery seed, one of stick cinnamon, one large green pepper, a very little horse radish, and if you like one-half pint sugar. Divide the spices equally into several small bags of coarse muslin, scald with the vinegar and pour over the pickles. If you like your pickles hard, let the vinegar cool before pouring over them. ”

“ If they bake dry, add the bean broth.
Mrs. Adelbert Mudge.
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BREAD. POTATO YEAST.
Three potatoes; boil and mash them in the morning; add one-quarter cup sugar, one-half cup flour, a little salt; after stirring well, pour over one-half pint boiling water; stir and add one-half pint cold water; stir that, and add one-half cup yeast, and put it in a warm place. When it is risen well and rounds up to the top of the dish, stir it down. Do so several times during the day, and at night strain and put it in a jug. Keep in a cool place. It will be good a week. ”

“ Use the white meat of two good sized chickens, and celery enough to make the proportion one-third chicken and two-thirds celery; boil ten eggs hard, rub the yolks perfectly smooth with a silver spoon, adding gradually four tablespoons of olive oil, one tablespoon of made mustard, two teaspoons of salt, one teaspoon of black pepper, half a teaspoon of cayenne pepper, and one tablespoon of sugar; add sweet cream by degrees until about the consistency of batter. ”

“ One quart flour, one ounce lard, one-half pint milk, one-half gill yeast, one-half tablespoon sugar, one-half teaspoon salt. In the evening put the flour in a bowl; put the salt and lard in the milk, and warm until the lard is melted. When the milk is lukewarm, add the yeast; mix well, and pour into the centre of the flour. Do not stir it. Cover and leave it in the cellar. In the morning work it thoroughly and let rise ”

“ Three-fourths pound flour, one pint water, ten eggs, one-half cup butter. Put the water on the fire in a stew-pan with the butter; as soon as it boils stir in the sifted flour; stir well until it leaves the bottom and sides of the pan, when taken from the fire; then add the eggs one at a time. Put the batter in a bag of paper, and press out in the shape of fingers on a greased tin. When cold fill with cream.
CREAM.
One and one-half pints milk, two cups sugar, yolks of five eggs, one tablespoon butter, three large tablespoons corn starch, two teaspoons extract vanilla. ”

“ One-half dozen good sized potatoes, grated raw; one tablespoon of butter, one tablespoon of lard, one pint molasses, three tablespoons brown sugar, one-half pint milk, one egg, one teaspoon cloves, allspice and ginger, two teaspoons salt, water to make a soft batter. Stir two or three times while baking. Bake slow for two hours. ”

“ One-half pound sugar, one quarter pound butter, one-half pound grated cocoanut, whites of three eggs; one tablespoon rose-water, two tablespoons cherry wine. Beat the sugar and butter to a cream; beat whites until stiff and add to the butter and sugar. ”

“ To prevent the juice from soaking the under crust, beat up the white of an egg, and before filling the pie, brush over the crust with the beaten egg. Brush over the top crust also, to give it a beautiful yellow brown. ”