FISH

Lobster a la Newburg.—Cut meat of one lobster into dice; put one tablespoonful of butter into frying pan; when It is melted add one tablespoonful of sherry wine, half a teaspoonful of salt, a dash or two of pepper; let cook two minutes; add the lobster meat and cook one minute more; add yolks of two eggs, slightly beaten, and one-fourth cup of cream; stir over boiling water until creamy; if cooked too long it will curdle; serve immediately. Mrs. W. B. Robinson. Clam Chowder.—Six good-sized potatoes, cut into dice, one large onion sliced; put on to boil in three pints of water ; add one teaspoonful salt, one-half teaspoonful pepper, one tablespoonful thyme, and if you have it, one stalk of celery; after cooking fifteen minutes add one quart of clams, chopped, and one can of tomatoes, stewed and strained; if hard clams be used, boil the juice and skim before adding to the chowder; cut one-fourth pound salt pork into dice and fry; when crisp remove, and to the fat that is left in the pan add one table­ spoonful of butter and two tablespoonfuls of flour; when well blended add, with the pork, to the chowder; if necessary, add more water; it will depend upon the amount of clam juice. Mrs. W. B. Robinson. Fish en Coquille.—Any kind of left-over fish may be used for this, or canned lobster or salmon; free from skin and bones and pick into small pieces; make a sauce of two table­ spoonfuls of butter, two of flour, a cup of cream, salt and cayenne pepper; if milk be used, use three tablespoonfuls butter; when boiling, mix with the shredded fish; fill pastry shells with the mixture (or a shallow baking dish may be The Way We Cook in East Hampton used if more convenient), sprinkle with breadcrumbs, and bake in a quick oven until brown—about twenty minutes. Mrs. W. B. Robinson.

Salmon Rolls.—Take one can of salmon, open and empty immediately in a large earthen dish, then add one egg, one- half teaspoonful of salt, one-half of black pepper, piece of butter the size of a hickory nut, and four soda crackers; roll very fine, then add to the other ingredients; stir and mix all thoroughly together; then, with the hands dipped in flour, take small tablespoonfuls and mould in little flat cakes; fry brown on each side in butter or nice drippings. Mrs. Frank S. Stratton. Tyrolienne Halibut.—Cod, haddock, or pollack may be used. Two and one-half pounds fish tied in cheesecloth, cooked in the following: one-third cup each carrot, onion, celery cut in small pieces, two sprigs parsley cooked in two tablespoonfuls butter three minutes, stirring constantly, then add six peppercorns, two cloves, one-half bay leaf, one table­ spoonful salt, two tablespoonfuls vinegar, two quarts water; then bring to boiling point; put in fish and cook till flesh leaves the bone; when cold separate into flakes; season with salt, and mound in salad bowl and cover with Tyrolienne sauce and garnish with slices of lemon, capers, gherkins cut to repre­ sent fans; to make the sauce one simply plays a trick with a good mayonnaise dressing by adding to three-fourths cupful of mayonnaise one-half tablespoonful each chopped capers and parsley, one gherkin finely chopped, and then one-half can tomatoes, stewed, strained, and then cooked until reduced to two tablespoonfuls. Mrs. John Dayton. MEATS

Roast Beef with Yorkshire Pudding.—When roasting a piece of beef set it upon a rack so that the fat will drop into the pan below; if this is inconvenient, remove some of the fat and have it in another pan; the grease should be about one-fourth inch deep; about three-fourths of an hour before serving pour in a batter made as follows: one pint of milk, four eggs beaten very light, a pinch of salt, a cup of flour; cut in pieces and serve with roast. Mrs. W. B. Robinson. Hungarian Goulash.—Cut two pounds of round steak into two-inch cubes, and slice a quart of onions; fry half a pound of bacon, and in the fat (the bacon itself is not used) cook one-third of the onions until brown; put the beef and raw onions in alternate layers in a kettle; pour over them the bacon fat and cooked onions, and nearly cover with boiling water; season with salt, pepper, and plenty of paprika, which gives it its characteristic flavor; cook slowly for about two hours, then add a can of tomatoes, stewed and strained, half a teaspoonful of beef extract (not absolutely necessary), and thicken with flour or cornstarch; half a glass of sherry may be added before serving. Mrs. W. B. Robinson. Stuffed Steak, or Mock Duck.—Take rather thin slices of round steak, spread them with a dressing of breadcrumbs, salt, pepper, onion, a little thyme, chopped green pepper (in season) and moistened with melted butter; roll the steaks and tie with string; roast in over for an hour, adding hot 13 The fVay We Cook in East Hampton

water; or preferably stock, and basting frequently; serve with a brown gravy made of the pan liquor, adding, if you like, a flavoring of tomato, Mrs. W. B. Robinson.

Stewed Steak.—Dust with pepper and salt a two-pound round steak and put into a double boiler; melt in another saucepan two tablespoonfuls butter and three of flour, .ind cook thoroughly; add to this three cups of stock, one tea­ spoonful of minced parsley and a few drops of onion juice; then pour the mixture over the steak in double broiler when it has become very hot; let boil up once, then merely simmer until tender; add one cupful of oysters or a few mushrooms. Mrs. W. B. Robinson.

A Nice Way to Use Cold Beef.—Chop fine some cold roast beef; season liberally with salt and pepper; boil a cup of rice in salted water until tender; butter a baking dish and put in a layer of rice, then the seasoned beef; add a liberal quantity of tomatoes cooked with salt, pepper, and sugar as a layer on the beef, then some beef gravy diluted with hot water, and cover with a layer of rice, and moisten the rice with the gravy; put in the oven, cover with an inverted plate, and cook for about half an hour; remove the plate and let the mixture brown slightly; serve very hot. E. H. Cartwright.

Cream Chicken.—Joint one chicken and let the pieces soak in salt and water for a few minutes; fry some pieces of fat salt pork until crisp, but not too brown; take the chicken from the salted water and wipe dry, then dip in flour seasoned with salt and pepper and fry in the hot grease until brown and tender, but do not let the fat get too hot; put the chicken when fried into a hot covered dish; pour off nearly all of the grease in the frying pan and mix a heaping tablespoonful of flour with a little cold milk; then a cup of milk (half cream is better), add a lump of butter and a little chopped parsley; pour into the grease in the frying pan; stir rapidly, and when the mixture thickens pour over chicken and send to the table at once. E. H. Cartwright 14 The Way We Cook in East Hampton

crackers, salt and peofer^; top; bake one hour Gutter on Mrs. J. D. Hedges. butter, add six'onSiT'cu.'T^ r' >ablespoonfuls of brown; put the onions into the^Lse'rokri '*''' wuh a little hot water - cut two „ j ‘be pan round into pieces for s'ervi„r bnrf from the top put into the casserole on top ofThel'" per, . sprig of pars,e/aS^ -r

boded, and more sLonl^rd S'^JrsS::^ ^m'

Mrs. J. D. H. until sniooth,°rdVa'ptah orialT'aT'' '*

proving ihe cr„sS;r:Vtt t'u“ elo^dtr ^

Mrs. W. Tyson Dominy. corn, one-half doren^po^rtors'f^?"^ chicken, one quart green per to taste; boil chicken according^to Tgl and'^^h done make a good biscuit dough, roll out som ? ^ cut up in square and put in kettle with nfh minutes, roll out the re«t rtf d u other; boil a few whole; Aow cook inwoven Mtil'^S^ ^°P

Mrs. T. E. Babcock. SUNDKIES

Cheese Pudding.—This will be found a hearty supper dish. Lay thin slices of stale bread, lightly buttered, in a baking dish, and cover with broken cheese, no matter how old and dry it is; season with red pepper and salt; fill the dish with alternate layers of bread and cheese; beat two eggs in a pint of milk, pour over the bread and cheese and bake in a hot oven; this will serve six persons. Mrs. Frank S. Stratton Tomato and Lemon Marmalade.—^Two pounds tomatoes (peeled), two pounds sugar, three lemons cut fine; cook all together uncovered about two hours; put in glasses and seal. Mrs. B. H. Van Scoy. Genesee House Coffee.—Make very strong coffee, using eggs to settle; reduce half with boiling milk; serve with whipped cream on each cup. Mrs. D. W. Talmage.

Cranberry Sauce.—One quart berries, one pint water; cover; boil until soft, then put through strainer; add two cups sugar; boil twenty minutes with vessel uncovered. Mrs. Arter Gould. Stuffed Oranges.—Cut off tops, remove the insides, and put in dish; cut one pineapple fine, one cup of Mareschino cherries, one cup of sugar, one cup of dates; mix all together, fill the oranges, put on top of ice until very cold; then serve 17 The Way We Cook in East Hampton

spoo„.„, of whipped ereajn on for lunch. Dumplings that Never Fail.-One egg, one tablespoonful melted shortening, four tablespoonfuls sweet m, k one cup flour, one teaspoonful bakmg powder, salt, cook s« o^ se minutes; enough for four people. Juua B. Hand.

Creamed Eggs for Luncheon.—Six hard-boiled eggs cut in halves - make a white sauce as follows: two teaspoonf of butter,’ two level tablespoonfuls of flour; "^^l^buUer and stir in flour, then add slowly one-half pint of milk, seaso with .alt and pepper and a little crisp pont thi, over the egg. and serve ■" parsley. Rhubarb with Figs.-Wash a half-pound of ^

hin and^ut a pound of rhuharh in inch p.ece. j p« a laye in the bakine dish, sprinkle with sugar, add a layer oi ng ,

be used, but the figs are better. J

Cantaloupe Frappe-Two large ripe the seed, and pres, the pulp through a sieve to tne of powdered sugar, one-half cup of t rs;:s:tj:^;in£o/«ui».one;ah^,^^^^

S'diroWed' aUd stir it into the eanutoupe when cold freeze slowly. • J Apple and Cranberry Jelly-Put the cranberries alter 1 • o loro-p kettle with about one-quarter the washing them m a „ ,„ed. and nearly quantity of cut “P W^es,^ P^^

like any other jelly. •’

i8 The Way We Cook in East Hampton

Cheese Fondue.—One cup of scalded milk, one cup of soft, stale breadcrumbs, one-fourth of a pound of mild cheese cut in small pieces, one tablespoonful of butter, one-half tea­ spoonful of salt, yolks of three eggs, whites of three eggs; mix the first five ingredients; add yolks of eggs beaten until lemon-colored; cut, then fold in whites of eggs beaten until stiff; pour in buttered baking dish and bake twenty minutes in moderate oven. Mrs. N. Tyson Dominy.

Hominy and Cheese.—Boil the hominy, then prepare it exactly the same as macaroni and cheese, having it nicely browned on top. People who do not ordinarily like hominy are pleased with this. Mrs. J. D. Hedges.

Baked Apples.—Peel and core six apples; half fill the cavity with butter, and fill with very light brown or C sugar; put in the pan two cups of cold water and quite a little more sugar; put in the oven and baste often, until the apples are tender; when taken out pour cooking wine over them ac­ cording to taste; to be eaten hot. Ella C. Osborne.

Cheese Straws.—One cup grated cheese, one tablespoon­ ful butter creamed together, four tablespoonfuls water; put together and work in enough flour (with one-half teaspoon­ ful baking powder) to make stiff enough to roll; roll thin and cut in pieces five inches long and one-half inch wide; bake in quick oven; they burn very easily. Mary A. Tillinghast.

Quince Honey.—One pint of water, one pint of grated quince, two pounds sugar; boil fifteen minutes. E. P. Muchmore.

Scalloped Cheese.—Three slices of bread buttered, pep­ per and salt, one-fourth pound cheese grated, three eggs, three cups sweet milk; put in a baking dish, bake about half an hour. Julia B. Hand. 19 The Way We Cook in East Hampton Cheese Souffle.—Make a white sauce by cooking together a tablespoonful each of flour and butter until they bubble, and adding to them a half-cup of milk; stir constantly until thick; add two tablespoonfuls of grated cheese and a little salt and pepper; take saucepan from fire and add two well-beaten yolks of eggs, then lightly stir in the stiffly whipped whites; turn into buttered pudding dish and set in hot oven until of a golden brown color; serve immediately. Mrs. S. A. Gregory Eggs Beauregard.—Boil three eggs hard, separate yolks from whites, chop whites fine; make white sauce by mixing one tablespoonful butter with one of flour, and add to a cup of hot milk, cooking and stirring until a little thick, have ready four or five pieces of buttered toast; mix white of egg with white sauce, and pour over toast; mash the yellow of egg through a strainer over the toast, and decorate plate with sprigs of parsley. Marian Talmage. Beet Marmalade.—Five pounds beets cut into small cubes, three and one-half pounds sugar; water enough to make a syrup; cook three hours, then add four lemons, sliced very thin, one-fourth pound blanched almonds, one-fourth pound English walnut meats, and ginger root according to taste; cook two hours more, or until syrup is thick and beets are glazed; if necessary, add a little more water as cooking progresses. Mrs. W. B. Robinson. To Restore Light Blue that Has Faded.—Wash the goods with ordinary laundry soap and rinse well, then cover with very warm water in which you have dissolved powdered oxalic acid in the proportion of one tablespoonful of acid to a gallon of water; stir well that it may be fully dissolved; dip the goods for a few minutes, and they will be restored to their original color; do not leave the acid around, as it is M D P poisonous. Cheese Custard.—One pint of milk, three eggs, one-fourth pound grated cheese, two ounces breadcrumbs, one-half ounce butter, salt, and pepper; butter a pie dish; beat eggs well; add other ingredients except butter, which break into small bits on the top; bake in a moderate oven about three-quarters of an Mrs. W. B. Robinson. 20 First Aid Hints

Fainting.—Place flat on back; allow fresh air, and sprinkle with water; place head lower than rest of body.

Fire from Kerosene.—Don’t use water, it will spread the flames; dirt, sand, or flour is the best extinguisher, or smother with woolen rug, tablecloth, or carpet.

Fire in Building.—Crawl on the floor; the clearest air is the lowest in the room; cover head with woollen wrap, wet if possible; cut holes for the eyes; don’t get excited. Mrs. J. S. Osborne.

22 VEGETABLES

/ A Nice Way to Serve Beets.—Boil and cut in dice or slice; put water in vinegar till pleasant to taste; add little salt, pepper, sugar; thicken with cornstarch boiling till clear; add beets, and just before serving add little butter. Ida F. Van Scoy,

For people who like apples and onions a good dish is produced bjr slicing them in alternate layers into a baking dish, with a little butter, pepper, and salt added to each layer, and only sufficient water to prevent burning; cover them and bake till done; the flavor of the onions is much more delicate, and the ordor while cooking is almost entirely overcome. Mrs. J. D. Hedges.

Creamed Sweet Potatoes.—Pare the potatoes and put on in an iron kettle or skillet with a little hot water; add salt, pepper, and a little brown sugar; when about done put in a lump of butter and shape up until nice and brown; just before serving put in a little cream and serve at once. Mrs. T. E. Babcock.

Fried Cucumbers.—Slice the cucumbers; sprinkle salt be­ tween the layers; let stand several hours; drain the water; dip in flour; fry in hot lard or drippings. E. P. Muchmore.

24 The Way We Cook in East Hampton

Boston Baked Beans.-Time: all day; two-thirds quart beans, three kitchen spoonfuls molasses, one teaspoonful mus­ tard, salt and pepper to taste, one-half pound salt pork, water to cover; soak beans overnight; drain; mix beans, molasses mustard, salt, pepper, and cold water thoroughly; place part of pork m bottom of a bean pot, the rest on top; Lver and a tie 1.

Stewed Carrots (Delicious).—Peel carrots, wash and cut into small pieces; put them into boiling water (no salt) wSi a P.ece of butter the sir. of a„ English walnut f”(e? tor Two ours, at the last, stew slowly and let the water very nearly boil away; mix one level tablespoonful of flour with a htt e cold water to rnake a smooth paste; add to the boiling carrots • season with salt, pepper, and butter; serve. ^

Mrs. W. T. Bell. Broiled Tomatoes.—Choose tomatoes not dead ripe - cut them unpeeled m rather thick slices; dust them with pepper salt and powdered sugar; roll in hot melted butter then in finely sifted breadcrumbs, and broil in wire broiler over a clear fire; this dish has a delicious flavor if instead of roll m butter the slices are dipped in rich oil mayontise ”

Mrs. J. D. Hedges. Sweet Potato Croquettes.-Boil and peel eight or ten sweet potatoes and put thrpugh sieve or fine me!t grTnder add one tablespoonful butter, the yolks of two eggs a salt’ spoonful each of salt, pepper, and cinnamon, two tabl’esooon- fuls of brown sugar, and one of cracker dust • mould into ^ n croq^Ues; dip in egg and crumbs, and fry’a dmkCwHn

Mrs. J. D. Hedges.

covered with dark brown sugar and bits of butter • n ^ a half cup of boiltog wafer; cook in ho, ove„ for’twemr'' ir y minutes; this will fill a quart and a half baking dish^ Mrs. j. D. Hedges. 25 The Way We Cook in East Hampton Beef and Vegetables en Casserole.—Three pounds of round or top sirloin of beef, one dozen onions, six or eight car­ rots, three or four potatoes, one or two turnips, three or four beets (if you have them); place beef in the bottom of a large, deep crock or casserole; peel vegetables, slice the carrots and turnips in thick, chunky slices; pack the vegetables around the beef; use more onions and carrots if necessary to fill the crock about three-fourths full; sprinkle over all salt and pep­ per to taste; add about a pint of water; cover and bake in slow oven about five hours. Mrs. W. T. Bell.

Tomatoes and Rice.—One can of tomatoes, three onions, one-half cup rice, one tablespoonful butter, one teaspoonful sugar; salt and pepper to taste; put tomatoes in upper part of a double boiler with sliced onions, butter, sugar, salt and pepper; steam until well broken; add the rice and cover; steam one hour until thick. Mrs. W. T. Bell. Baked Sweet Potatoes.—Bake the potatoes; when done cut lengthways and scoop out into an earthen dish; mash, add salt and pepper, a little cream, and enough sherry wine to flavor; then fill the sacks and put into the oven to brown. Mrs. C. E. C. Homan. Savory Carrots.—Scrape, then cut new carrots into straws; cook tender in salted water and drain dry; season with salt, pepper, and a little onion juice and return to the kettle with a generous piece of butter; shake till hot and glazed; pile on a dish in pyramid form, add a cup of fresh green peas, well seasoned, and a sprinkling of chopped parsley. Mrs. J. D. H.

26

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PICKLES A

Grape Catsup.—Five pounds ripe grapes, two and one- half pounds sugar, one pint vinegar, one tablespoonful each ground cinnamon, cloves, allspice, and pepper, one-half tea­ spoonful salt; boil the grapes in just enough water to pre­ vent burning; strain through thin cloth; add the other in­ gredients and boil until it is of the desired thickness; bottle and cork tightly. Mrs. F. C. Halsey.

Red Cabbage Pickle.—Slice up red cabbage and put layer of salt over it, then more cabbage and salt, let stand over­ night; squeeze out all liquid in morning and rinse in cold water, squeezing as dry as possible; then spread on moulding board and put in the sun for twenty-four hours, which gives it a good color; pour hot vinegar and spices over it and place in stone jar. Mrs. W. Tyson Dominy.

Radish Pod Pickle.—Pick the radish pods, wash and place in pickle brine, changing to new brine every three days until the ninth day, then rinse in cold water and put in quart jars, pouring hot vinegar and spices over them. Mrs. W. Tyson Dominy.

Cucumber Sweet Pickles.—Six pounds ripe cucumbers, cut in strips, soak in brine overnight, then boil until clear; 28 The Way We Cook in East Hampton make syrup of one quart of vinegar, one cup water, three pounds sugar, one teaspoonful each of cloves, cinnamon, and auspice m bag; add cucumbers and boil (probably one hour). Mrs C. E. C. Homan. Chopped Pickles.—One peck green tomatoes, one-half peck small cucumbers, two bunches celery, one quart onions, one-half dozen large green peppers; chop all the vegetables fine and put the cucumbers in a separate bowl; make a brine of one cup salt, and water enough to cover vegetables, and let stand overnight; in the morning drain off water and cook all s ut the cucumbers in vinegar and water until tender, then dram and add the cucumbers and three pounds sugar; boil one gallon vinegar with two bottles French mustard, two ounces celery seed, three ounces white mustard seed, one tablespoonful cinnamon, two teaspoonfuls cloves, one-half tea­ spoonful mace, and pour over vegetables boiling hot, mixing ’ Mrs. E. J. Edwards. * Columbia Chutney.-Two quarts tomatoes skinned and put on to boil, one cup raisins seeded and chopped, one quart vinegar, one pound brown sugar, two tablespoonsfuls salt, two teaspoonfuls each ground cinnamon and cloves, small tea­ spoonful pepper, fifteen large tart apples peeled, quartered and chopped fine; boil all together till the apples are thor­ oughly cooked; bottle while warm; it is ready for use at once or will keep any length of time. Grandma Glover. Celery Relish.—Half peck green tomatoes, two dozen chopped fine, one ounce of mustard seed, one ounce of celery seed, one ounce of sugar; chop tomatoes and cabbage- sprinkle over them one cup fine salt, stand overnight, drain’ and cook one hour in one gallon of vinegar. Mrs. a. Phillips.

29 5ALAD5 ss Boiled Salad Dressing.—One and one-half teaspoonfuls of mustard, one and one-half teaspoonfuls of salt, two tea­ spoonfuls of flour, one-half teaspoonful of paprika, a little cayenne, one and one-half teaspoonfuls of melted butter, two egg yolks, and one-quarter cup of vinegar; mix the in­ gredients in order given in the top of a double boiler; cook over hot water until thick as soft custard; pour at once into a cold bowl, and add a half cup of cream which has been beaten until stiff. Mrs. J. D. Hedges.

Vegetable Salad.—Peel and slice three good-sized to­ matoes, two or three cucumbers (peeled), and three onions; place in salad bowl and serve with either French dressing or cooked salad dressing. Mrs. Fred V. S. Dayton.

A Good Cooked Salad Dressing.—Three eggs, one-third cup butter, one-half cup sugar, one heaping teaspoonful salt, one level teaspoonful mustard, one pinch cayenne; cream to­ gether sugar, butter, and eggs; add vinegar mixed with mus­ tard, then salt and pepper; cook in a double boiler until it thickens. This is especially good if thinned with cream when used, but it is not necessary. Mrs. W. T. Bell. Salad Dressing.—Four tablespoonfuls of butter, one table­ spoonful of flour, one tablespoonful of sugar, one tablespoonful of salt, one teaspoonful of pepper, one teaspoonful of mustard. 31 The Way We Cook in East Hampton one-half cup of vinegar, one cup of milk, three eggs; heat the milk and butter in double boiler; mix the dry ingredients with a little cold milk, add the beaten eggs, then stir all into the hot milk, and when it begins to thicken add the vinegar. Bessie Hedges.

Salmon Salad.—One can of salmon, one teacupful of wal­ nuts, one cup of cut celery, three apples, pared and chopped; salt; serve with a good mayonnaise on lettuce. Mrs. S. Matthew Mulford.

Mayonnaise Dressing.—One teaspoonful of mustard, one teaspoonful of salt, one-fourth teaspoonful cayenne pepper, yolks of two eggs, one pint of olive oil, two tablespoonfuls of vinegar, four tablespoonfuls of lemon juice, one cup of whipped cream. Mrs. Owen G. Bennett.

Salmon Salad with Potatoes.—One small can of steak salmon; drain off the oil and chop with six cold potatoes; make a dressing of the beaten yolks of three eggs, one tablespoon­ ful of sugar, one tablespoonful of mustard, two-thirds of a cup of vinegar, one cup of sweet cream, salt to taste, and a pinch of red pepper; put on the stove and stir until it begins to thicken; when cold add the whites of the eggs beaten to a stiff froth; serve on leaves of lettuce. Mrs. D. G. Mulford.

Orange Salad.—Six oranges cut in dice, one head of let­ tuce; mix lettuce and oranges" together and use a French dressing, one-fourth spoonful of pepper, one-half spoonful salt, four spoonfuls of salad oil, two tablespoonfuls of vinegar and three tablespoonfuls of lemon juice. Mrs. Owen Bennett.

Fish Salad.—Take any firm, cold fish, remove the skin, pick out the bones and mince fine; add pepper, salt, mustard, lemon juice and olive oil; mix well together; just before serv­ ing pour over a little Worcestershire sauce. Mrs. Austin Culver. 32 The Way We Cook in East Hampton

Fruit Salad.—Oranges, bananas, strawberries, cherries, pineapple, grapes, and fruit in season—about one pound in all—one cupful of chopped nuts; cut fruit into small pieces; add nuts and fruit to one-half package of Cooper’s gelatine, one pint cold water and one pint of boiling water, juice of two lemons, one and one-half cupfuls sugar; set aside to jell; serve cold with sweet cream. Mrs. Joseph S. Osborne. Waldorf Salad.—Made from apples and celery; use mayon­ naise dressing, into which you have stirred whipped cream; pare the apples and chop fine; cut celery fine; mix the two together and pour over half cupful of lemon juice, little salt and pepper; make the dressing exceedingly stiff; just before mixing apples and celery, stir into it sufficient whipped cream to make it light in color, but not enough to spoil its con­ sistency ; serve on lettuce leaves. Mrs Owen G. Bennett. Cream Salad Dressing.—One-third cooking spoonful flour heated in a double boiler with a cup of cream, one-half table­ spoonful mustard, one-half tablespoonful sugar, one-half tea­ spoonful salt, cayenne pepper, one-third cupful vinegar, one egg; beat mixture well and add to hot cream and flour, cook­ ing until thick; when ready to use thin with cream; this will keep indefinitely. Mrs. D. W. Talmage. BREAD

X' Nut Bread.—Sift together four cupfuls of flour, four tea­ spoonfuls baking powder, one teaspoonful salt, and one cupful of sugar; add one cup chopped walnuts, one cup milk and one well-beaten egg; pour into two well-buttered bread pans and let stand for twenty minutes; bake about forty minutes in ^ Mary A. Tillinghast. Graham Bread.—Two cupfuls of graham, one-half cup­ ful of corn meal and one-half cupful of wheat flour, one-half cupful of molasses, one egg, one teaspoonful of soda, salt and milk enough for a thin batter; this makes one loaf; bake one Mrs. J. D. Hedges. Brown Bread.—When making white bread take twelve iron spoonfuls of the sponge, add one-fourth cup sugar, one srnall teaspoonful soda, dissolved in hot water, and stir stiff with whole wheat or graham flour; let it rise to twice its bulk, then bake. Mrs. Julia Hedges.

Griddle Cakes. One cup of flour, one-half cup of yellow corn meal, one egg well beaten, two even teaspoonfuls cream of tartar, one teaspoonful of soda wet with milk, salt, table­ spoonful of molasses; mix with milk; sift flour and meal and add cream of tartar dry to flour; add the soda last and let the mixture stand ten minutes to rise before baking. L. Merrall. 35 The Way We Cook in East Hampton Fried Bread.—Take one egg, beat it well, add three table­ spoonfuls milk, a little salt; dip the slices of bread in and fry in hot butter; does not matter how stale the bread is. E. P. Muchmore.

Fried Bread.—Beat one egg thoroughly and add one pint of sweet milk; dip slices of stale bread in mixture and fry a delicate brown on both sides in pan with enough hot drip­ pings and butter to keep from sticking; sprinkle with salt and serve very hot. Mrs. ,N. H. Dayton. ^

Quick Brown Bread.—One cup sweet milk, one cup sour milk, one-half cup molasses, one teaspoonful soda, graham flour to make as stiff as ginger bread; bake at once about an hour in oven not too hot, as the mixture browns rapidly. E. H. Cartwright.

Graham Bread.—^Two pints graham flour; one pint wheal flour, one-half cup molasses, teaspoonful salt, milk enough to make a batter as thick as can be stirred with a spoon, one yeast cake; let rise overnight; in the morning dissolve one- half teaspoonful soda and stir in; put in pans, let rise, and when light bake an hour. A. G. Terbell.

Corn Bread.—One egg, two cups sweet milk, one-half cup molasses, one tablespoonful butter, two cups corn meal, one cup flour, three teaspoonfuls baking powder. Mrs. Jennie Hallock.

Potato Split Biscuit.—Boil two or three medium-sized potatoes; when thoroughly cooked, and while hot, mash and stir into them one cup butter and lard mixed, salt to taste to this add one cup milk, in which is dissolved one-half yeast cake, one tablespoonful sugar, two eggs well beaten; stir m mixture one quart sifted flour; mix at 9 A. M.; mould again at noon and set away for second rising; at 5 P. M. turn the dough out on mouldiiv, board with sufficient flour to handle; roll and cut with biscuit cutter; let them rise and bake for tea. V Grandma Glover. 4!^;

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'■%■ CAKE

Scripture Cake.—One cupful of butter, Judges 5:25; three and one-half cupfuls of flour, i Kings 4:22; three cupfuls of sugar, Jeremiah 6:20,'.two cupfuls of raisins, i Samuel 30:12; two cupfuls of figs, I Samuel 30:12; one cupful of water. Genesis 24:17; one cupful of almonds. Genesis 43:11; six eggs, Isaiah 10:14; one tablespoonful of honey. Exodus 16:20; a pinch of salt, Leviticus 2:13; spices to taste; i Kings 10:10; follow Solomon’s advice for making good boys and you will make a good cake, Proverbs 13:14. Miss Mary Lynch.

Spice Loaf Cake.—One and one-half cup sugar, two-thirds cup butter, one cup cold water, one teaspoonful nutmeg, one teaspoonful cinnamon, one teaspoonful vanilla, four eggs, two and one-half cups flour, two and one-half teaspoonfuls bak­ ing powder; cream, butter and sugar; add water and enough flour to keep it from separating; add eggs beaten well; mix baking powder with the last half of flour; a half pound of English walnuts chopped fine makes it much better; bake one Mrs. Woodhall. Chocolate Filling for Cake.—Two squares Baker’s choco­ late, one large tablespoonful cornstarch, three-quarters of a cup of sugar; stir all together, then add one cup boiling water; cook in double boiler; when thick remove from stove and add one teaspoonful vanilla; use this between layers; for top of 39 The Way We Cook'-^ East Hampton cake make a frosting of confectioner’s sugar, half a teaspoon­ ful of vanilla, and as little cold water as possible. Mrs. W. P. Robinson. Cocoanut Cream Filling for Cake.—One cup of milk, two eggs, half a cup of sugar, one tablespoonful cornstarch; cook until thick, then add one teaspoonful vanilla and one grated cocoanut. Mrs. W. B. Robinson. Angel Cake.—Whites of eleven eggs, one and one-half cups sugar, one cup of flour sifted four times, one teaspoonful lemon extract; bake forty minutes in an ungreased pan. Mrs. W. B. Robinson.

Orange Filling for Cake.—Juice of two oranges, grated rind of one, two tablespoonfuls sugar, cornstarch to thicken; when cool stir in beaten white of an egg and three-fourths cup powdered sugar. Mrs. W. B. Robinson.

Coffee Cake.—^Three cups of bread dough, two eggs, two tablespoonfuls of lard, one of butter, one-half cup of sugar, small cup of currants or raisins; kneed until smooth; let rise and bake in loaf. Mrs. A. Phillips

White Fruit Cake.—Pound of powdered sugar, pound of butter, pound of flour, half pound of almonds blanched and chopped, one and one-half pounds of citron sliced thin, beaten whites of twelve eggs, one grated cocoanut, two teaspoonfuls baking powder, one extra cup of flour; bake two hours. Mrs. J. D. Stokes.

Sugar Cookies.—Two cups sugar, one cup butter, three eggs, one-half cup cold water, three teaspoonfuls baking pow­ der ; flavor to taste; flour to make right consistency. Mrs. F. C. Halsey. Pound Cake.—One pound of pulverized sugar, three- fourths of a pound of butter creamed, one pound of flour sifted twice, one-half teaspoonful each of nutmeg and mace, one wine glass of brandy, one cup of nuts, three-fourths of a 40 The Way We Codk in East Hampton pound of raisins and nine eggs cracked in one at a time; steam one and one-half hours and bake one-half hour. Mary A. Tillinghast. Rocks. One and one-half cups of brown sugar, one cup of butter (scant), two and one-half cups of flour, three well- beaten eggs, one teaspoonful of soda dissolved in boiling water, one cup of chopped raisins, one cup of walnuts; salt and chop; drop in small spoonfuls on buttered tins and bake in moderate oven. Mary A. Tillinghast.

Huckleberry Cake.—Sift together two cups of flour, two tablespoonfuls of baking powder and one-half teaspoonful of salt, beat two eggs to a froth and add two cups of milk and a tablespoonful of melted butter and a large cup of cleaned huckleberries dredged with two tablespoonfuls of flour; stir well and bake in four cake tins; when done butter generously and dredge with powdered sugar; put together as layer cake and serve hot. Bessie Hedges.

Eggless Spice Cake.—One cup sugar, one-half cup short­ ening, lard and butter, one cup raisins, two cups flour, one teaspoonful cinnamon, one-half teaspoonful cloves, one-half teaspoonful nutmeg, one cup milk, one re.tspoonful soda. J. Terry. Peanut Macaroons.—One cup of chopped peanuts, one cup of confecticr.er’s sugar, one tablespoonful of flour; beat the whites of two eggs and stir all together; drop on tins and bake in moderate oven about fifteen minutes. Mrs. J. D. Hedges. Mock Pound Cake.—One cup of sugar, one-half cup of butter, three eggs, one-third cup of milk, one and one-half cups of flour, one teaspoonful baking powder; nutmeg or vanilla flavoring. Mrs S. S. Conklin.

Orange Filling for Cake.—^The juice and grated rind of one orange, two apples grated, one cup sugar, one egg; cook all together until sufficiently thick. Mrs. S. S. Conklin 41 The Way We Cook in East Hampton

Sponge Cake.—One pound of sugar, one pound of eggs, one lemon, and one-half pound of flour; put one pound of sugar in a bowl and grate the rind and squeeze the juice of one lemon in the sugar; separte the eggs and put the yolks in the bowl with the sugar and stir well; beat the whites very stiff and then stir in the whites, and lastly sift in one-half pound of flour; stir well and bake forty minutes in a moderate oven; eight large eggs usually weigh one pound; if small, it will take nine. Mrs. James E. Gay. Snickerdoodles.—A Pennsylvania Dutch cake. Two cups sugar, four tablespoonfuls butter, two eggs, one cup milk, one scant quart flour, two teaspoonfuls baking powder, one cup raisins; cream sugar and butter together; add beaten eggs, then milk, then flour, with baking powder sifted with it; last the raisins ground with the meat chopper; drop this batter by teaspoonfuls on buttered tins; sprinkle thickly with sugar and cinnamon mixed, and bake about ten minutes. Mrs. W. T. Bell. Kisses.—Whites of three eggs beaten stiff, two cups of sugar, then mix; drop by teaspoonfuls on buttered tins two inches apart, and bake in good oven fifteen minutes. Mrs. W. Tyson Dominy. Oatmeal Wafers.—One and one-half cups of sugar, two eggs well beaten, one cup of butter, one-half cup of flour, four cups of uncooked H. O. oatmeal, one teaspoonful of vanilla or almond flavoring; roll into very small balls; put on but­ tered pan two inches apart; bake for a few minutes. Mrs. W. Tyson Dominy. Scotch Cake or Scon.—One-half pound of butter, one-half pound of lard, three-fourths pound of brown sugar, two pounds of flour, possibly a little more may be needed; rub together and bake in a moderate oven on flat tins. Mrs. W. Tyson Dominy. Apple Filling for Cake.—^The white of one egg, a cup of granulated sugar, and one and one-half ordinary sized apples grated; add a little vanilla and beat all to a good light foam, then place between layers. Mrs. W. Tyson Dominy.

42 The Way We Cook in East Hbmpton Filling for Chocolate Cake.—One-fourth cake Baker’s chocolate, one-half cup hot water, one cup sugar, one-half cup milk, in which you beat the yolks of two eggs (using whites for the cake); boil until it thickens; when cool flavor with teaspoonful vanilla. Mrs E. S. Boughton. Cake—“None so Good.”—One-half pound of butter, one pound of sugar, one pound of flour and six eggs beaten sepa­ rately, one cup of cream or rich milk, three teaspoonfuls of baking powder sifted with the flour; flavor with extract of orange or vanilla; beat the whole very light; bake one and a quarter hours in a slow oven. Ella C. Osborne.

Marshmallow Filing.—Eighteen teaspoonfuls'water, one heaping tablespoonful gelatine, one pound confectioner’s sugar, vanilla; let water and gelatine dissolve; add sugar and heat twenty minutes. Mrs. Fred V. S. Dayton.

Custard Cake.—One-half cup of butter, one and one-half cup sugar, two-thirds cup sweet milk, two and one-half cups of flour, two teaspoonfuls baking powder, three eggs; bake in layer pans, and when cold put together with this filling: full half cup boiling milk, three eggs, one-half cup sugar, one heap­ ing teaspoonful cornstarch, one tablespoonful butter; stir mix­ ture into milk; cook well; when cold stir in the whites well beaten; flavor with vanilla. Mrs. J. D. Stokes. Lady Baltimore Cake.—Cream one cup butter; then add two cups granulated sugar, beating till very creamy; then add one cup milk, three cups flour with two teaspoonfuls baking powder, one teaspoonful vanilla, whites of six eggs beaten very stiff and dry; bake in layers; filling: three cups sugar one cup water, boil till syrup threads; then pour on the whites of three eggs beaten stiff, then add one cup chopped pecan-nut meats, one cup chopped raisins, five figs cut in thin strips; crease frosting as soon as firm. Mrs. John Dayton. Fruit Cake.—One and one-half pounds butter, one and one-half pounds brown sugar, one and one-half pounds flour, five pounds raisins, two pounds currants, two pounds citron. The Way We Cook in East Hampton one pound figs, two gills molasses, two gills brandy, one-half ounce cinnamon, one-half ounce cloves, one-half ounce allspice, twelve eeres, one small teaspoonful of saleratus. James B. Terry.

Dutch Cake.—One cup sugar, one tablespoonful butter, one egg, one cup milk, one and one-half cups flour, one and one-half teaspoonfuls baking powder; for top of cake: one- half cup sugar, one tablespoonful butter, one-fourth cup flour, one and one-half tablespoonful cinnamon; sprinkle on top of cake before putting in oven. Mrs. Fred V. S. Dayton.

Sugar Cookies.—Two cups sugar, one cup butter and lard, one cup sour milk, two eggs, one quart flour, one tea­ spoonful soda; beat well together. Marian Talmage.

'X. Sour Milk Cake.—One cup sour milk, one-half cup butter^ one cup sugar, one cup chopped raisins, two cups flour, yolk of one egg, one teaspoonful soda, one teaspoonful each of cloves and cinnamon, one-half teaspoonful salt; use white of ggg for icing. Mrs. Arter Gould.

Chocolate Loaf Cake.—Two squares chocolate, yolk of one egg, one-half cup milk; cook these together until they thicken, then add to a batter made of one cup sugar, butter size of walnut, one-half cup milk, one and threee-fourths cups flour, one teaspoonful soda, two teaspoonfuls cream tartar, one teaspoonful vanilla; use white of egg for icing. Mrs. Arter Gould.

Fried Jumbles.—^Two eggs, one cup sugar, four table­ spoonfuls melted butter, one cup milk, four cups flour, two teaspoonfuls baking powder; fry like crullers. E. H. Cartwright.

Crullers.—Four eggs, two cups of light brown sugar, one cup of milk, four cups of flour, four teaspoonfuls of baking powder, two tablespoonfuls of melted butter, one nutmeg, pinch of salt, flour enough to roll. Mrs. Frank B. Smith.

44 The Way We Cook in East Hampton

Caramel Cake.—One cup sugar, one-half cup buttery three eggs, one-half cup milk, one and one-half cups flour, one heap­ ing teaspoonful baking powder, one square of chocolate; fill­ ing: two cups of sugar, three-fourths cup of milk; boil four minutes; beat until cool and spread between layers. Mrs. D. G. Mulford. Cream Sponge Cake.—(Suitable for layer or loaf). Beat two eggs in a cup, fill with sweet cream; one cup sugar, little salt, about two cups flour, baking powder. Mrs. B. H. Van Scoy. Cake Filling.—One cup sour cream, one cup sugar, one cup chopped nuts or chopped raisins, or one square Baker’s chocolate; boil cream and sugar until thick before adding flavoring. Mrs. Steve Lynch.

Hickory Nut Cake.—One cup nuts (chopped), one cup sugar, one egg, one-half cup flour; drop very small. Mrs. Jennie Hallock. Ribbon Cake.—Two cups of sugar, one-half cup of butter, three eggs, three cups of flour, one cup of milk, two heaping teaspoonfuls of baking powder; this makes four layers; divide the cake into two equal parts; color one part with chocolate as dark as you wish. Mrs. W. B. Lester.

Molasses Cookies.—One cup molasses, one cup melted lard, one-half cup boiling water, two teaspoonfuls ginger, two teaspoonfuls saleratus, salt, flour enough to roll. Mrs D. G. Mulford. Chocolate Filling.—Half cake grated chocolate mixed with half cup milk and yolk of one egg, one cup of sugar, one teaspoonful vanilla; boil till chocolate and sugar are blended. Mrs. William B. Lester. Crullers.—One cup sweet cream, one cup milk, one and one-half cups C sugar, two eggs, four teaspoonfuls baking powder. A. G. Terbell.

45 t The Way We Cook in East Hampton

Molasses Cookies.—Two cups molasses, one cup sugar, one or one and one-half cups sour cream, one cup butter and lard mixed, three eggs, one and one-half tablespoonfuls ginger, three teaspoonfuls soda; flour enough to roll. Mrs. D. W. Talmage. Crullers.—One egg, one cup sugar, one tablespoonful but­ ter, oije cup milk, three teaspoonfuls baking soda; flour to make quite stiff. Mrs. Jennie Hallock. / Oatmeal Cookies.-—Three cups oatmeal, two cups flour, two cups sugar, cup of raisins, teaspoonful of soda, teaspoon­ ful cinnamon, salt; mix well and add a cup of lard and butter, two well-beaten eggs, six tablespoonfuls milk; drop on greased tins and bake. Mrs. D. G. Mulford.

Potato Cake.—One cup butter, two cups sugar, one cup milk, one cup mashed potatoes, one-half cup grated chocolate, four eggs, whites and yolks beaten separately; two teaspoon­ fuls baking powder, one-half teaspoonful cinnamon, one-half teaspoonful cloves, one-half teaspoonful nutmeg, one-half cup walnut meats, two cups flour. Mrs. Hiram Sherrill The Way We Cook in East Hampton

A fever patient can be made cool and comfortable bv »■ quent sponging off with soda water. Nothing is better than a solution of borax in water for washing the hair, as it cannot possibly injure the scalp. Wash afterward m pure water. People troubled with sore and tender feet will find great relief from frequent bathing in borax water, which is a cure for corns and bunions. To Clean Black Silk.—Shake thoroughly and wipe off the surface dust with a cloth, then stretch flat on a table and sponge with hot coffee (that has been strained in muslin) on the side intended to show; when partially dry, iron on wrong side. This will restore the brilliancy of the silk, give it a soft, silky black, and remove the shining glaze. To Remove Mildew.—Dip the mildew portion in butter­ milk and lay the article in the sun. To Take Out New Paint.—Hot water will take out new paint. Cough Mixture.—Six cents’ worth Seneca root, six r worth senna, six cents’ worth black licorice, six cents’ gum Arabic; put all together with quart water; st licorice and gum Arabic are dissolved, then strain half pound sugar and cook down to one pint. Mp" <>0<><><>C><>0<>0<>0<><><><><> 0<>0<>C>0<>0<><><><><><><>

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Pumpkin Pie.—One quart strained pumpkin, two eggs, one and one-half cups sugar, one teaspoonful salt, two tea­ spoonfuls cinnamon, one teaspoonful ginger, one-half nutmeg, one small lump butter; milk to thin, usually three cups; this makes two pies. Mrs. W. B. Rorinson.

Mock Mince Pie.—One cup of sugar, one-half cup of but­ ter, one egg, one-half cup molasses, one-half cup of vinegar, and one and one-half cups warm water, three crackers rolled fine, one cup chopped raisins, pinch of salt and cinnamon and cloves to taste; this makes two pies. Mrs. James E. Gay. Mock Cherry Pie.—One cup cranberries cut in half around; soak one-half hour; one-half cup raisins, one teaspoon­ ful cornstarch, pinch of salt, two-thirds cup water, one tea­ spoonful vanilla. Mrs. E. S. Boughton. 5^ Mock Cherry Pie.—One-half cup raisins seeded and Chopped fine, one cup cranberries cut in two, a pinch of salt, one cup sugar, one teaspoonful vanilla, one tablespoonful flour, one-half cup boiling water; bake with two crusts. Mrs. F. C. Halsey Green Tomato Mincemeat.—Chop fine eight quarts of green tomatoes, draw off the juice, add as much water as there was juice, scald in this water and drain again, then add five pounds of brown sugar, two pounds of seeded raisins, one 49 The Way We Cook in East Hampton teacup of suet or butter, two tablespoonfuls of salt, one cup of vinegar; cook until the tomatoes are the color of the raisins; when cool add two tablespoonfuls of cloves, two of cinnamon and one nutmeg; this will keep a long time. Mrs. J. D. Hedges.

Raisin Pie.—One pound raisins; turn over them one quart boiling water; keep adding water so there will be a quart when done; grate the rind of one lemon into one cup of sugar, three tablespoonfuls flour, one egg, well beaten; cut the inside of the lemon into the mixture; mix all well together and stir into the raisins; let it boil up once or twice until the right thickness; this makes three pies.

Cream Chocolate Pie.—Cover a pie dish with rich paste and bake; filling: one pint boiling water, yolks two eggs, two tablespoonfuls cornstarch, five tablespoonfuls grated chocolate, six tablespoonfuls sugar; stir all together and boil until thick, cover with meringue, white of eggs and one-fourth cup pow­ dered sugar; brown lightly in oven. \T Q ‘nAVTmsr

Clam Pie.—Fifteen chopped clams, three eggs, two rolled crackers, one pint milk; bake in pie dish with bottom crust and strips of crust for top. Mrs. Fred V. S. Dayton.

Cocoanut Pie.—Two even tablespoonfuls grated cocoanut ? in one pint milk; add three tablespoonfuls sugar, yolks of two eggs and two even tablespoonfuls cornstarch, stirred smooth with a little cold milk; add butter size of walnut; use whites for meringue; sprinkle with cocoanut and brown. Mrs. S. Gardner Osborne.

■ ,\

50 PUDDINGS s Old-Fashioned Indian Pudding.—^Take a large cup of In­ dian meal and a cup of molasses; beat them well together; add a quart of boiling milk, a little salt, and a small lump of butter; let it stand about an hour in the dish you are going to bake it in, stirring occasionally, and when you put it into the oven add a pint of milk, but do not stir after adding it; bake two or three hours. Mrs. W. B. Robinson. Red Apple Sauce.—Wash and quarter (do not pare) enough red apples to fill the bean pot; sprinkle over a cupful of sugar, more or less, according to the size of the pot; cover and place in the oven when fire is hot; cook three or four hours and pour into a dish to cool; the result will be a sur­ prise in the matter of rich flavor and dainty appearance; served with whipped cream it makes a fine dessert. Mrs. Frank S. Stratton. Frozen Maple Parfait.—Beat the yolks of four eggs and add one large cupful maple syrup; put in saucepan and beat until thick; whip one pint of cream and add the beaten whites of eggs; put all together; sweeten to taste and freeze. Bessie Osborne. Orange Custard Pudding.—Put in double boiler one pint milk, small cup sugar, yolks of three -eggs, and one white, two teaspoonfuls cornstarch; flavor with one teaspoonful vanilla; when little cool pour over three sliced and sugared oranges; beat whites of eggs stiff; add little powdered sugar; spread on top; brown in oven; serve cold. Bessie Osborne. 53 The Way We *Cook %n East Hampton "■

Chocolate Pudding.—Put in double boiler one pint of milk and three squares of grated chocolate, one cup of sugar; when chocolate is all dissolved add .two eggs and two tea­ spoonfuls cornstarch; when thickened flavor with vanilla; serve cold with thick sweet cream. Mrs. Joseph S. Osborne.

Raisin Puffs (Pudding).—One tablespoonful melted but­ ter, two tablespoonfuls sugar, one egg, three-fourths cup milk or water, one cup flour, one and one-half teaspoonfuls baking powder, one-half cup raisins, flour them; steam in cups half an hour; put one large tablespoonful in each cup; this quantity will make seven or eight cups; sauce: one cup sugar, a small piece of butter, teaspoonful cornstarch, and boiling water enough to thin it; flavor with vanilla. Mrs. Arter Gould.

Indian Apple Pudding.—Pare and core a dozen tart apples, scald a quart of milk, add a pint of Indian meal, mix­ ing and cooking carefully for several moments; add a tea­ spoonful of salt, a small cup of molasses, half a cup of suet

or a little butter; pour over the apples arranged in a baking ...... dish; bake a couple of hours; this is a Southern dish known as apple pone. E- F- Stratton. ------

Brown Pudding.—One egg, one-half cup of sugar, one- —

fourth cup of butter (or a piece the size of a walnut), a small ■■■

.cup'of flour, one-half teaspoonful soda, two tablespoonfuls of ■ dark jam; steam one and one-half hours; serve with whipped cream or hard sauce. E. F. Stratton.

...... Prune Pudding.—One pound of cooked prunes with pits removed, juice of two lemons and one orange, whites of three eggs beaten very stiff, half box of gelatine dissolved in one cup of cold water; mix all together and put on ice till hard­ ened; served with whipped cream. Mrs Owen G. Bennett.

Chocolate Pudding Without Eggs,—One pint milk, one tablespoonful cornstarch, two tablespoonfuls cocoa, one cup 54

A The Way We Cook in East Hampton sugar, one teaspoonful vanilla; put milk in double boiler, when hot stir in sugar, cocoa, and cornstarch, which have been previously blended with cold milk; cook until thick, remove from fire, add vanilla; serve cold with cream. Mrs. N. H. Dayton.

Blackberry Roll.—One point of flour sifted with one heap­ ing teaspoonful of baking powder; mix into this one table­ spoonful of butter and one-fourth teaspoonful of salt; add three-quarters of a cupful of milk and roll out one-third of an inch thick; spread thickly with any kind of berries; sift sugar ^ over and roll;, bake one-half hour and serve hot with the fol­ lowing sauce: cream together one-half cup of sugar and one tablespoonful of butter, one cupful of mashed berries and one cupful of boiling milk; wet one teaspoonful of cornstarch in enough milk to dissolve it, and stir in slowly; let it boil three minutes and serve. Mrs. S. B. Field.

Tutti-Frutti Pudding.—Four oranges, four bananas, one cup Mareschino cherries, half cup table raisins, one cup of English walnuts, one grapefruit, one pint of raspberries, one- half box of gelatine dissolved in a cup of cold water, juice of two lemons, one-half cup of grape juice, six figs, one cup of sugar; cool on ice in a flat pan; cut in squares and eat with whipped cream; quantity enough for ten. Mrs Owen G. Bennett.

Steamed Chocolate Pudding.—Cream one-fourth cup but­ ter with one-half cup sugar, one egg well beaten, one cup milk, two and one-fourth cups flour, three teaspoonfuls bak­ ing powder, one-fourth teaspoonful salt, two squares choco­ late; beat thoroughly; turn into buttered mould; steam two hours. Amy S. Mulford. -

Cooked Pudding Sauce.—One cup sugar, one egg, piece of butter size of a walnut, one tablespoonful flour; beat all together and pour into one-half pint of boiling milk or water; flavor. Mrs. Fred V. S. Dayton 55 The Way We Cook in East Hampton Boiled Sauce for Pudding.—Heat one tablespoonful of butter, then stir in a little more than a tablespoonful of flour and stir until it gets a very light yellow, then put m about a pint of milk; sprinkle in a little cinnamon and boil a few mm- Ella C. Osborne. Chocolate Pudding.—One cup flour, one-half cup sugar, one egg, one teaspoonful butter, one-quarter of a cup of choco­ late, one-half cup milk, one teaspoonful of baking powder that has been sifted, and last the chocolate and butter melted to­ gether; steam one hour in two baking powder cans; sauce: . two eggs, one cup sugar beaten well, one large tablespoonful hot milk; beat thoroughly. Mrs. Frank Tillinghast. Apple Pudding.—Boil twelve apples and mash them very smooth, stir into them while hot two tablespoonfuls of but­ ter, flavor with the juice of one lemon, and sweeten ^ taste , when cold stir in one cup of finely grated breadcrumbs and four well-beaten eggs; butter the pudding dish and strew the bottom and sides with the breadcrumbs; pour m the apples and sprinkle breadcrumbs over the top with bits of butter and a little grated nutmeg; bake in a quick oven and serve with or without a hard sauce. Mrs. S. S. onklin. Charlotte Russe.-One-half box of gelatine, one cup of powdered sugar, one pint of cream, one and one-half tea­ spoonfuls of vanilla; soak gelatine, add hot water enough t dissolve, and strain; separate one dozen lady round edge of deep dish, then pour in mixture »n centre, after straining gelatine add sugar and cream well whipped, nuts can be fdded also; after all is together whip well before put­ ting in dish, then set aside to harden.^^ ^ Cottage Pudding.-One-half cup of butter, one cup of suear one cup of milk, flour to stiffen; two teaspoonfuls of baking powder, and two eggs, yolks and whites beaten sepa­ rately Lke in quick oven; sauce; one-half cup of butter, one cup of sugar, one teaspoonful of cornstarch, more if neces­ sary; work together, add about one cup of warm water, beat thoroughly, add lemon juice; boil thick^^so^ Dominv

56 The Way We Cook in East Hampton

Chocolate Pudding.—Bring one quart of milk to boiling point and pour it over one quart of breadcrumbs; let it stand one hour and a half, then add eight tablespoons of grated chocolate, six tablespoonfuls of sugar, a piece of butter size of an egg (melted), one teaspoonful of vanilla and pinch of salt; mix and bake one and a half hours in moderate oven; serve hot with cream, plain, whipped, or a hard sauce. Mrs. W. Tyson Dominy French Cocoa Pudding.—Six eggs, one-half box of gela­ tine, one quart milk, one cup sugar, one cup Baker’s cocoa, one cup cold water, two teaspoonfuls of vanilla; put milk and gelatine in a double boiler and heat to boiling point, then stir in the yolks well beaten; have the whites beaten stiff in a large bowl; add the sugar, cold water, cocoa, and vanilla; then pour the boiling custard over this and mix well; then return to the double boiler and heat gently, stirring until it almost boils; pour into moulds to cool; to be eaten with whipped cream. Mrs. Felix Dominy. Snowballs.—One-half cup of butter and one cup sugar beaten to a cream; whites of four eggs beaten stiff; mix two teaspoonfuls of baking powder in two cups of flour, one-half cup sweet milk; put in cups and steam three-fourths hour; roll in powdered sugar; serve with any sauce desired. Mrs. S. D. Woodhull. Fig Pudding.—Chop six ounces of suet and one-half opund of best figs fine; add three-fourths pound of breadcrumbs and four ounces of moist sugar; mix first the bread and suet, then the figs and sugar; add a little nutmeg, a well-beaten egg, one cup of milk; boil in a mould four hours. Mrs. S. D. Woodhull. Plum Pudding.—Two cups of suet, three cups of flour rubbed in with suet, one cup of sour milk, one cup of raisins chopped, one cup of currants chopped, one cup of English walnuts chopped, one cup of molasses, one teaspoonful soda, one teaspoonful cinnamon, one teaspoonful cloves, one tea­ spoonful nutmeg, one-half cup cocoanut, three eggs; steam three hours. Mrs. S. D. Woodhull.

57 CHAFING DISH

Rinc-tum Tiddy.—Put one tablespoonful of butter in the chafing dish; add tablespoonful of chopped onion; let this boil up; then add a quart of tomatoes that have had the liquor strained off; let this boil for a few minutes; to this add one well-beaten egg and one pound of cheese cut very fine; after the cheese is melted add salt, cayenne, Worcestershire sauce; add tabasco if desired; serve hot on toast or crackers. Alice Mary Dayton.

Creamed Chicken.—Two cupfuls cold chicken, one cupful chicken stock, one cupful milk or cream, one heaping table­ spoonful flour, butter size of walnut, salt and pepper; heat the stock, add milk or cream, let come to a boil, thicken, then set pan in hot water; add chicken and season; serve hot. Elizabeth Cartwright Greene.

Creamed Lobster.—^Take two lobsters (medium size), boil and pick up in fine pieces; boil one pint of cream, one table­ spoonful of butter, little salt, little pepper, and little sprinkle of cayenne pepper; have some thin pieces of toast, on which put the lobster and pour boiled cream over; have platter and toast very hot. Mrs. Owen G. Bennett. Creamed Sardines.—Put tablespoonful of butter in chaf­ ing dish; when melted add one saltspoonful of cayenne, same of salt, half pint cream, stirring briskly; two tablespoonfuls 59 The Way We Cook in East Hampton of grated breadcrumbs, two hard boiled eggs, chopped fine, half a dozen shredded sardines, having removed the skins; cook until thoroughly hot, about seven to ten minutes; serve on toast. Florence E. Sherrill.

Rice Chauffe.—One quart boiled rice, one quart tomatoes, M one and one-half dozen olives cut in small pieces, half pint „ cream, saltspoonful salt, and one of cayenne, one tablespoonful butter; but in chafing dish one tablespoonful butter; add: first, tomatoes, heat thoroughly; second, olives; third, cream, stirring in gradually; fourth, pepper and salt; fifth, rice; put ■, on cover and cook for eight to ten minutes. Adaline M. Sherrill.

Chafing Dish Clams.—Twenty-five hard-shell clams, chop­ ped fine; put in chafing dish two tablespoonfuls of butter, add two tablespoonfuls of flour, add clams, one-fourth pint of liquor from clams; let simmer for ten minutes; just before serving add large half cup of cream; let it come to a boil and serve on toast. Mrs. Frank B. Smith.

Welsh Rarebit.—One pound of American cheese cut in very small dice, two tablespoonfuls of butter, one-half tea­ spoonful salt, one-fourth teaspoonful of mustard, one-fourth cup of milk, one tablespoonful of Worcestershire sauce, or to taste; put cheese and butter in pan and cook until cheese is all melted; add salt and mustard and Worcestershire sauce; keep stirring; add milk slowly; when smooth and creamy serve on hot crackers or toasted bread. Mrs. Bessie M. Osborne.

Creamed Oysters.—One pint of oysters, butter size of large walnut, one cupful cream or milk, one heaping teaspoon­ ful flour, salt and pepper to taste; heat the oysters and season; stir in butter thoroughly; thicken the cream with flour and pour into other mixture; serve very hot on toast or crackers. Eliz.abeth Green. 6o The Way We Cook in East Hampton

Orange Custard in Chafing Dish.—Three or four oranges, one pint of milk, three eggs, sugar to taste; cut oranges in small bits and pour custard over them when cool. Elizabeth Green. Pinoche.—^Three cups light brown sugar, one cup sweet milk with pinch of soda in it, butter size of an egg, one pound chopped English walnuts; boil fifteen or twenty minutes; take off stove; stir until stiff; put in nuts while stirring. Mrs. Arter Gould. Lobster Wiggle.—Into chafing dish put two tablespoon­ fuls each of butter and flour; stir together till like a paste, add a cup of cream or rich milk, half teaspoonful of salt, a dash of paprika, a teaspoonful of lemon juice and chopper parsley; add one and one-half cups of lobster meat cut in small cubes; cook for a few minutes with the lid on, then add half a can of French peas and serve at once on buttered toast. Mrs. J. D. Hedges. Oysters a la Snowdon.—Heat in chafing dish one quart of cream seasoned to taste with celery salt, paprika, and a few drops of tabasco; when very hot put in the cream about a pint and a half of large oysters, thoroughly darined, and let stand until a trifle curled, then add two or three table­ spoonfuls of Madeira and serve in hot plates. Mrs. J. D. Hedges.

Eggs a la Newburg.—Melt a tablespoonful of butter in the blazer; when hot add a teaspoonful of cornstarch and stir until blended, then pour in a cup of rich milk; cream is better, and when the sauce thickens turn in six hard boiled eggs cut in neat pieces, and let these cook until hot through; stir in almost drop by drop two well-beaten eggs, one-half tea­ spoonful of salt, a dash of cayenne, and a tablespoonful of sherry. Mrs. J. D. Hedges. Coffee Nut Caramels.—Put in a chafing dish one cup of confectioner’s sugar, half a cup of cream, and one-fourth cup of very strong coffee; stir constantly over a hot fire until it 6i The Way We Cook in East Hampton reaches the hard ball stage; remove from the fire and stir in a cup of hickory-nut meats; turn into an oiled pan, having the paste one-half inch thick; mark in squares while warm. Mrs. J. D. Hedges.

Marshmallow Fudge.—Put one cup of cream and two cups of powdered sugar in the chafing dish, stirring gently to avoid scorching, until the mixture begins to boil; now add one- fourth pound of chocolate, stirring as needed, until all is melted; it should boil for about ten minutes, a drop being tried in cold water to decide if it is done; then add an inch and a half cube of butter and stir until well mixed; take the j fudge from the flame and beat hard for five or ten minutes, pour into a buttered pan containing a half pound of cut-up marshmallows and a quarter pound of cup-up pecan meats scattered through. Mrs. J. D. Hedges. Opera Creams.—Melt slowly three-quarters of a cup of milk, two cups of sugar, and two squares of chocolate; then boil for three or four minutes; flavor and put in a cold place; the pan should not be touched for at least an hour, or until i' is absolutely cold; then beat it until it becomes resistant and creamy; then drop in round balls on paper. Mrs. j. D. Hedges.

An English Monkey.—Put together in the inner vesse of the chafing dish one cup of cream, one-half cup of bread­ crumbs, two cups of grated cheese, and a pinch of soda, cool until all are melted and blended; then stir in two beaten eggs one-half teaspoonful of paprika and a small teaspoonful o salt; as soon as the mixture begins to thicken it is ready t< serve on hot crackers or toast. Mrs. J. D. Hedges. t.' The Way We Cook in East Hampton

I Soups

We may live without poetry, music or art; We may live without conscience and live without heart; We may live without friends, we may live without books, But civilized man cannot live without cooks. He may live without books—what is knowledge but grieving? He may live without hope —what is hope but deceiving? He may live without love—what is passion but pining? But where is the man that can live without dining? —Owen Meredith.

Black Bean Soup.—One quart black beans, two quarts water, three whole cloves; boil four hours; mash through a colander; add salt and pepper, two tablespoonfuls wine, and one hard-boiled egg cut in slices and dropped in the soup when ready to serve. Mits. Thomas McGuirk. Tomato Milk Soup.—One can tomatoes, pepper and salt to taste, one quart milk; dissolve two tablespoonfuls corn­ starch, and stir in gently. Mrs. Thomas McGuirk. Tomato Soup.—One can tomatoes, pressed through the strainer, one tablespoonful butter, two tablespoonfuls flour; rub to a paste; have the tomatoes boiling, and stir in paste; to one quart boiling milk add a pinch soda; turn it into the tomatoes, and season to taste. Mrs. Henry Tillinghast. Cream of Celery Soup.—Boil a head celery in a pint water about forty minutes; boil together a pint milk, a small piece mace and a large slice onion; mix a tablespoonful flour with a little cold milk and add to the boiling milk and cook ten minutes; mash the celery in the water in which it has been cooked, and stir with the boiling milk; add butter, pepper and salt; strain and serve immediately. This is improved by add­ ing a cup cream at the last. Mrs. J. D. Hedges. Clam Soup.—Twelve large hard-shell clams; save all the liquor; chop fine; add one pint cold water; when it comes to a boil, skim; thicken with one tablespoonful cornstarch and season with pepper; scald one pint milk in double boiler; put one heaping tablespoonful butter in hot tureen; just before serving stir the milk into the clams, and pour in tureen when you send on table. Mrs. T. M. Stratton. 65 The Way We Cook in East Hampton Cream Soup.—Take a quart can tomatoes and rub through a soup strainer; place in saucepan with a teaspoonful soda; let it come to a boil; season with a small piece butter, a pinch salt and a dash red pepper; take a quart new milk, put in double boiler, and thicken with a tablespoonful cornstarch; have the tureen hot, and mix the two together, stirring briskly; fresh tomatoes may be used proportionately. Mrs. T. M. Stratton. Celery Soup.—One head celery, one pint water, one pint milk, one tablespoonful chopped onion, one tablespoonful but­ ter, one tablespoonful flour, one teaspoonful salt, half teaspoon­ ful pepper; wash and scrape the celery; cut into half-inch pieces; put into one pint boiling water, salted, and cook until very soft; mash into the water in which it was boiled; cook the onion with the milk in a double boiler ten minutes, then add the celery; rub all through a soup strainer, then boil again; cook the butter and flour together in a small saucepan until smooth, but not brown, and stir into the boiling soup; add the salt and pepper; boil five minutes and strain into the tureen; serve very hot. Mrs, Hiram Sherrill. Marrow Soup.—Two tablespoonfuls marrow, chopped fine; half cup cream, thickened with breadcrumbs; one hard- boiled egg, chopped fine; a little parsley and a trifle of salt; mix all together in small balls; place in tureen and pour com­ mon stock soup over them. Mrs. Thomas McGuirk. Corn Soup.—One can corn chopped fine, add one quart hot water and boil one hour; strain and mix in one tablespoon­ ful flour, a little salt, and one well-beaten egg; boil up and gerve. Mrs. Thomas McGuirk. Beef Soup.—To make two quarts: take four pounds meat, add four quarts water, two cooking spoonfuls tomato, one onion, and boil four hours; skim grease off and strain; season with parsley, pepper and salt. Mrs. Ann Gay. Oyster Soup.—One quart oysters, two cups milk, one ta­ blespoonful butter, one cup boiling water; drain every drop of liquor from oysters through a colander; put liquor and water, with pepper and salt to taste, on the stove over a good fire, boil quickly and add butter; when butter melts, put in the oysters and let heat slowly; boil five minutes, take from fire and add the milk boiling hot. Mrs. Henry S. Talmage. Clam Soup.—Fry a few slices salt pork in your kettle, peel and slice very thin a half dozen potatoes; put in kettle with sufficient water to cook about done; have chopped a quart 66 The Way We Cook in East Hampton hard clams; put these, with their liquor, in the kettle, let boil a few minutes, and season to taste with pepper and salt. Mrs Frank Givens. Bean Soup.—Soak one quart beans all night in warm water; cook them in the same water in the morning, with one small onion; when very soft, rub them through a sieve and return them to kettle; add enough milk to make them thin as liked and season with butter, pepper and salt; when it boils up it is done. Mrs. Austin Culver. Tomato Soup.—One quart tomatoes, boiling; pepper and salt to taste; while boiling, stir in a small teaspoonful of soda, rub half cup butter and one tablespoonful flour together and stir into boiling tomato; add also a quart boiling milk just before serving, and pour through a colander on crackers. Miss Sallie Parsons. Potato Soup.—To one gallon water add six large potatoes chopped fine, one teacup rice, a lump butter size of an egg, one tablespoonful flour; work butter and flour together and add one cup sweet cream just before taking from fire; boil one hour. Mrs. Austin Culver. Potato Soup.—Peel and slice three onions, peel and cut in dice five potatoes, cover with cold water and boil till they are soft, then add one quart milk and boil till it thickens; add pepper, salt and butter to taste. Mrs. B. H. Van Scoy. Tomato Soup.—To one quart strained tomatoes add a pinch soda, and put on to boil; thicken with two teaspoonfuls cornstarch; add one quart boiling milk, and a little salt, cin­ namon, cloves, allspice and sugar. Mrs. Austin Culver. Green Pea Soup.—One quart fresh or canned peas, boiled till tender and mashed through a colander; have one quart milk and half pint water hot in a double boiler and add peas ; butter half the size of an egg, salt and pepper. Mrs Adelaide Barns. Turkey Soup.—Break up the bones and cook for one hour in water to a little more than cover them, then stir in a little of the dressing and a beaten egg; a little chopped celery will improve it; take from fire and add a little butter with pepper and salt. Mrs. A. M. Payne. Green Pea Soup.—Cover a quart green peas with hot water and boil with an onion until they mash easily; the time usually will be from twenty to thirty minutes; mash and add 67 The Way We Cook in East Hampton a pint stock or water; cook together two tablespoonfuls but­ ter and one flour until smooth, but not brown; add this to the peas, then add a cup of cream and one of milk, season with salt and pepper, and let it boil up once; a cup of cream at the last is an improvement. Mrs. J. D. Hedges. Clam Broth.—For six people, take twelve good sized clams, wash carefully in cold water, place in a granite sauce­ pan on the stove for about five minutes; when hot remove and the juice will have been extracted; strain so that no pos­ sible sand can be found in the juice; take twice the quantity of milk, which has already been prepared, mix and season with a little butter and white pepper, and serve in cups, with a teaspoonful of whipped cream added the last thing. * HJT^vTTjTr M TTTTVmXJACT

Rniin —Take a chunk of beef and bones and boil

until brown on all £ dry; pour soup in h( throw in the bread. Mrs. T. M. Stratton.

S'

68 The Way We Cook in East Hampton

' Fish

Those who wish to brainy be P Must eat plenty of food that is caught in the sea.

^I To Boil and Open a Lobster.—Fill a kettle with warm water (not boiling); put in the lobster, head downward; add a tablespoonful salt; cover the kettle and stand it over a very quick fire. They suffer less by being put into warm than into boiling water. In the latter they are killed by heat; in warm water they are smothered. A medium size lobster should boil half an hour; a larger one three-quarters. Cook­ ing them too long makes them tough, and the meat will stick to the shell. When done and cool, separate the tail from the body and twist off the claws; shake out carefully the tom- alley (that is, the liver of the lobster, and may be known by its greenish color), also the coral; then draw the body from the shell, remove the stomach (sometimes called “the lady”), which is found immediately under the head, and throw this away; split the body through the center and pick the meat from the cells; cut the under side of the tail shell, loosen the meat and take it out in one solid piece. Now, split the meat of the tail open an you will uncover a little vein running its entire length; this remove. The vein is not always the same color; sometimes it is red, sometimes white; but in all cases it must be carefully taken out and thrown away. The stomach or lady, the vein and the spongy fingers between the body and shell, are the only parts not eatable. Crack the claws and take out the meat. To serve plain boiled lobster, arrange the meat thus taken out in the center of a cold dish, garnishing with the claws, sprigs of fresh parsley, hard boiled eggs cut into quarters, and pickled beets cut into fancy shapes. Let each person season to suit one’s self. Mrs. J. S. Osborne. Creamed Codfish.—One and one-half cups salt fish, one cooking spoonful butter, one tablespoonful flour, one and one- half cups milk, one egg; soak fish in cold water; heat the milk, then add fish well drained and cook for ten minutes; mix butter with flour, forming a smooth paste, and put into the milk; when smooth and cream-like add the well beaten egg, stir well and serve on toast without further cooking. Mrs. Norman Barns. Fire Island Clam Fritters.—Twelve medium size hard­ shell clams; drain off all the liquor and chop very fine; stir in The Way We Cook in East Hampton one egg, three tablespoonfuls flour and milk until they are the consistency of griddle cakes. Cook in frying pan with a little lard and butter. Mrs. T. M. Stratton. Deviled Clams.—Chop hard-shelled clams fine, add a lit­ tle pepper and salt; put in shells and cover with cracker crumbs, and a piece butter to each shell; bake until they are brown. Mrs. Thomas McGuirk. Codfish Balls.—One pound salt codfish; soak the fish and remove all the bones; mash fine six large potatoes, then mix fish and potatoes thoroughly; one tablespoonful butter, one egg, half cup milk, a little pepper; roll in ball, fry in hot lard. Mrs John Coyle. Baked Bluefish.—Scale fish and clean head thoroughly, re­ moving the gills; stuff the head and opening with chopped dry bread crumbs seasoned with butter, pepper and salt, summer savory, and a trifle of onion; gash the top of the fish, garnish with wedges of salt pork; bake in brisk oven, allowing ten minutes to a pound; make a brown gravy and pour around the fish and garnish with parsley. Mrs. T. M. Stratton. Boiled Bass.—Clean same as bluefish; lay in fish boiler] and cover with cold water; add a large tablespoonful salt, ] place over the fire to come to a boil, then move to back of ’ range so that it will just simmer; let cook slowly, allowing five minutes for a pound after it begins to boil; take off the range, set where it will keep hot, leaving in water until time to serve. While fish is cooking, pare and boil one and a half i dozen potatoes size of walnut. When ready to serve, remove ; fish from boiler and slip on patter, peel off outside skin, lay the potatoes around the fish, pour drawn butter over the fish and potatoes; garnish with cold boiled eggs and parsley. I make drawn butter of one pint milk, two tablespoonfuls but­ ter, a trifle of salt, one tablespoonful flour wet with a little cold milk; cook in double boiler until the consistency of cream. Mrs. T. M. Stratton. Baked Codfish or Mackerel (weighing from four and a half to five pounds, allowing one hour to bake).—After fish is cut open and prepared, wash well and dry with a cloth, then put in a baking pan; mix one pint tomatoes, one tablespoonfui lard, one large onion or two small ones fried brown, one col- fee cup toasted bread crumbs, half cup sweet oil, one tea­ spoonful red pepper, one teaspoonful salt; mix red pepper with oil, then mix all together, pour over the fish and put in oven. When it becomes heated it will melt and run off, so it requires to be basted from time to time until it forms a

70 The Way We Cook in East Hampton cover for the fish, and makes an ornamental as well as appe­ tizing dish. Mrs. George Bushnell. Broiled Lobster.—^Take live lobster weighing one and a half pounds; crack claws, being careful not to sever from body; lay on back and with sharp knife split lengthwise, re­ moving the entrails; lay on gridiron and fasten in; sprinkle with trifle of salt, place over a bed of good hot wood coals, shell side down, and cook without turning for about fifteen minutes; place on hot platter, pour plenty of melted butter over it and serve immediately. Mrs. T. M. Stratton. Fish Chowder.—Take three pounds fish (cod and had­ dock are the favorites); clean thoroughly, cut in portions; fry a chopped onion in quarter pound salt pork; drain off the fat; have ready four large potatoes sliced thin, after having been soaked an hour in cold water; put alternate layers fish and potatoes; season the fish with pepper and salt; add, if de­ sired, a layer pilot crackers, half cover all with water; I cook gently for three-quarters of an hour; twirl the pot briskly from time to time, do not stir with spoon; this may be thick­ ened with flour, if desired. Mrs. S. T. Stratton. Clam Chowder.—Sprinkle the bottom of soup kettle with layer salt pork that has been fried crisp, next a layer chopped clams, pepper and salt, little onion chopped fine, next the small crackers softened in warm milk; add a little liquid fat from pork; keep adding in this order until full; simmer slowly an hour; then drain off liquid, which should be plentiful; thicken with flour; catsup or any good table sauce may be added; after thickening, pour over chowder in hot tureen and serve. Mrs. S. T. Stratton. Scalloped Oysters.—Butter an earthen pudding dish; fill with alternate layers crushed crackers and oysters (the first layer should be crackers) ; wet with mixture of oyster liquor and milk; then add layer oysters, which sprinkle with salt, pepper and bits butter size of walnuts; let top layer be crack­ ers, over which scatter bits butter quite thickly; add a beaten egg to a little milk, and pour over it; for medium sized dish about an hour will be required for baking. Mrs. DeWitt C. Talmage. Clam Chowder.—Place half dozen slices fat salt pork in kettle, and fry until crisp; then remove pork, chop half dozen onions and put in fat, letting them cook slowly without brown­ ing; peel and chop half peck potatoes and put in; then add broth of quart clams and water; season to taste with salt and 71 The Way We Cook in East Hampton pepper; lastly add clams chopped fine; if desired, half can to­ matoes may be added fifteen minutes before removing from fire; cook slowly; stir often to prevent sticking. Mrs. R. B. Bennett. Codfish Balls.—Flake very fine cup cold boiled codfish; have ready two cups mashed potatoes, and mix fish and po­ tato with vegetable masher; add an egg well beaten, four tablespoonfuls milk or cream, one tablespoonful butter and pepper; beat all together; roll in small balls; dip in beaten egg; dust with cracker crumbs, and fry in very hot drippings three minutes; garnish with parsley or cress. Mrs. Henry Talmage. Clam Chowder.—Fry fat pork out crisp until there is half cup grease, three or four onions chopped very fine, clam broth and water, a few potatoes chopped fine; add chopped clams when chowder is nearly cooked. Mrs. Frank S. Edwards. Oyster or Clam Pie.—One cup oysters, one beaten egg, one scant cup milk, a little broth; season with butter, pepper and salt; bake like any pie with two rich crusts for an hour ; drawn butter should be used for a sauce; if clams are used, chop them fine. Mrs. Ann Parsons. Saratoga Clams.—One dozen large clams placed in pan in oven until opened; take from shell and chop fine; use about one-third as much bread crumbs as you have chopped clams; season with butter and pepper, and moisten with clam broth; fill the half shells; sprinkle top of each with bread crumbs and bits butter; bake twenty minutes until a nice brown, and serve hot in the shells. Mrs. Ann Parsons. Codfish Balls.—One pint codfish, one quart mashed pota­ toes, two beaten eggs, butter size of an egg, salt and pepper; freshen fish by letting stand in warm water three or four hours; pick up and take out bones before adding ingredients; mould into balls, and fry brown in hot lard like doughnuts. Mrs. Ann Parsons. Clam Chowder.—Chop fifty clams; peel and slice ten raw potatoes, and cut in dice six onions, and half pound fat salt pork; slice six tomatoes, or coffee cup of canned ones, one pound pilot crackers; first put pork in bottom of kettle and try out; partially cook onions in pork fat; then remove the mass from pot; put in pot an inverted plate, and make layers of the ingredients; season with pepper and salt; cover with water, and boil an hour. Mrs. B. Z. Griffing.

72 The Way We Cook in East Hampton

Meats A man U, in general, better pleased when he has a good dinner than when his wife speaks Greek.

Accompaniments of Meats.— Roast Beef—Grated horseradish. I Roast Pork—Apple sauce. V Roast Veal—Tomato or mushroom sauce. Roast Mutton—Currant jelly. Boiled Mutton—Caper sauce. Roast Lamb—Mint sauce. Roast Turkey—Cranberry sauce. 1 Boiled Turkey—Oyster sauce. 1 Venison or Wild Duck—Black or red currant jelly, f Boiled Bluefish—White or cream sauce, j- Roast Goose—Apple sauce. ' Boiled Chicken—Bread sauce. Mrs. George Osborne. Chicken Celery.—Chop the remains of chicken or turkey, ^and mix with an equal proportion of chopped celery, a little salt and vinegar only, although some like a dressing as for slaw, but this takes away too much of the celery taste; it may be prepared with lettuce, but the celery is much better. Mrs. J. D. Hedges. Meat Croquettes.—To one cup chopped cold meat, add one teaspoonful salt, half small onion, half teaspoonful black pepper, pinch of sage and a little dried parsley rubbed fine; bind with beaten egg, adding a little stock to moisten. Miss Annie I. Huntting. Turkey Hash.—Hash up a quart cold turkey and season with salt and pepper; put two tablespoonfuls butter into fry­ ing pan and when hot—not brown—add one tablespoonful flour; stir until mixture is smooth and frothy; gradually add half pint cold milk; then let it boil up once, and after season­ ing with salt and pepper add the seasoned turkey; cook eight minutes, spread on toast and serve hot. Chicken or veal can be prepared the same way. Mrs. Wm. A. Hedges. Hash Balls.—Take cold potatoes, quantity desired, chop; add half the quantity of potatoes of fresh or corned beef chopped; two medium sized onions, two tablespoonfuls melted butter, three cream, salt to taste, moisten with milk, and make into balls; fry in butter or lard. Mrs. David Sherrill. 73 The Way We Cook in East Hampton

Grilled Beef.—Take rare cold roast beef, cut in slices half an inch thick; lay on gridiron over good hot wood coals; cook about five minutes, turning occasionally; place on hot platter and season with butter, pepper and salt; a nice dish for tea. Mrs. T. M. Stratton. Chestnut Stuffing.—Boil chestnuts and shell, then blanch and boil until soft; mash fine and mix with little sweet cream, some bread crumbs, pepper and salt. For turkey. Apple Stuffing for Roast Goose or Duck.—Take half pound of the pulp of tart apples, baked or scalded; add two ounces bread crumbs, some powdered sage and chopped onion; season with cayenne pepper. xVIrs. J. D. Hedges. Toad in the Hole.—This is an English dish and a good one despite the unpleasant name. Take any kind of meat that has been left from a previous dinner, one pint milk, one cup flour, one egg, salt and pepper to taste; cut meat into dice, beat egg very light, add milk and half teaspoonful salt; pour upon flour gradually, beating ver;« light and smooth; butter a two-quart dish and put in meat; Season well and over it pour the batter; bake an hour in moderate oven; serve hot; use baking powder if desired. Mrs. Abbie Hand. Head Cheese.—Boil the head soft, until the bones sepa­ rate from meat; chop fine with some pieces of chine fat; sea­ son highly with cloves, allspice, black pepper and salt to taste; if too stiff, moisten with water it was boiled in; put in a stone crock with a weight upon it to cool. Mrs. Caroline Homan. Stuffed Beefsteak.—Take three pounds round steak; make dressing of one cup bread crumbs, one teaspoonful salt, half teaspoonful pepper and two onions, minced fine; moisten with a little hot water and lay on steak, rolling it in compact roll and tying; put in covered baker with a cup water, spoonful butter, blade mace, three cloves, four allspice, one teaspoonful salt and one pepper; cover closely, and stew for three hours; in last half hour uncover and let meat brown; take up and remove strings; thicken gravy, of which there should be nearly a pint, with flour or cornstarch; pour over meat and serve very hot; onions may be omitted if desired. Mrs. Wm. A. Hedges. Spice Meat.—Three pounds meat chopped fine; two eggs, one teaspoonful pepper, two tablespoonfuls melted butter, half cup rolled cracker, sage, savory and thyme; make long 74 f j The Way We Cook in East Hampton i- j roll and put in pan with water and small pieces butter; baste : often; bake two hours; cut when cold. J. B. Terry. Pressed Chicken.—Take boiled or fricasseed chicken and i while warm remove from bones, keeping light and dark meat 5 separate; season with pepper and salt to taste, and stalk of j . celery if desired; chop fine; press in mould an alternate layer i dark and light meat and add all the liquor it was cooked in i that it will absorb; set in cool place to harden; cut in thiif i slices and garnish with parsley. Mrs. Wm. A. Hedges. ! Veal Scallop.—Chop some cold roast or stewed veal very I fine and season with pepper and salt; put in layer in bottom I buttered pudding dish; cover with rolled cracker, strew bits I butter over it and wet with little milk; then another layer I veal seasoned as before and another round cracker crumbs I with butter and milk; when dish is full wet well with gravy I or broth dissolved with warm water; spread over all a layer • cracker crumbs seasoned with salt, wet into paste with milk I and bind with beaten egg, two if dish is large; stick bits but- ; ter thickly over it; insert a tin pan so as to cover all and bake I if small half hour, if large three-quarters hour; remove cover [ ten minutes before serving and brown; try it, and do not get I it too dry. Mrs. Frank A. Cartwright. Lamb Mince.—Take cold roast lamb, chop fine; put in frying pan; season with butter, pepper, salt, a little green parsley and some of the brown gravy left of the roast; heat it good and hot; place on hot platter and garnish with points of toasted bread; any kinds of meats or fowl prepared the same way are equally as good. Mrs. T. M. Stratton. Beefsteak and Onions.—One round steak with pint cut-up onions; cook twenty minutes under tight cover; take out 5 steak; put on broiler over hot coals long enough to crisp ! slightly; serve on hot dish covered with onions. ; Miss Annie I. Huntting. Chicken Pie.—Have your chicken prepared as for fricas­ see; season well while cooking; line a deep plate with rather rich crust; fill with chicken and cover with another crust; bake till crust is done. Mrs Frank Givens. Fricassee Chicken.—Joint a chicken and with a few slices salt pork place in sufficient water to cook; when about done season with pepper and salt; put in little flour to thicken gravy; have some fresh soda biscuit or slices of toast to lay on the platter and pour the fricassee over it. Mrs Frank Givens. 75 The Way We Cook in East Hampton

Nice for Breakfast or Tea.—Chop some cold chicken, or any white meat you have; put in pan, with tablespoonful milk and an egg for each person, a small piece of butter, and a little pepper and salt; have some thin pieces toast, and pour the mixture over it. Mrs Frank Givens. Cook Wild Ducks.—Place in kettle and just cover with moderately strong saleratus water and boil three-quarters of an hour; pour off water and again cover with strong salt water and boil about an hour longer, or until tender,' then put m pan, with a slice of salt pork on each, and bake half hour. Mrs. Adelia Sherrill. Chicken Pie.—Take a full-grown chicken, cut in small pieces, and boil until tender; make rich crust and line pan with it ; take out largest bones and place chicken in crust- lined dish, pouring the broth over it; if not enough to suffi­ ciently cover, pour on hot water to nearly fill dish, salt and pepper to taste, and butter the size of an egg; sprinkle flour over to thicken the broth; cover with a top crust, in which slits have been cut; bake twenty minutes, or until the crust is done. Mrs. D. H. Bennett. Sausage.—To twenty pounds meat, allow half pound salt, two ounces black pepper, one and a half ounces summer savory, two teaspoonfuls cayenne pepper. Mrs. Jerry Huntting. Sausage.—To twenty pounds meat, allow three ounces pepper, eight ounces salt, and sage or summer savory to taste. Mrs. W. B. Lester. Pressed Ham.—Chop cold boiled ham, with a little of the fat; season with mustard, pack solidly in earthen bowl, cover with a plate and place a weight on it; let stand some hours and cut in thin slices. Mrs. E. S. Boughjon Chicken Croquettes.—One pint boiled chicken, chopped fine, teaspoonful salt, half teaspoonful pepper, one cup cream, one tablespoonful flour, small quantity onion juice; three eggs, juice half a lemon, pint bread crumbs, scant half cup butter, and a little chopped celery; mix the flour and butter together and stir into the boiling cream, then add chicken and season­ ing; add two beaten eggs, boil all together one minute and set aside to cool; shape and roll in egg and cracker crumbs, and ^*’y- Mrs. J. D. Hedges. Veal Loaf.—Chop fine a leg veal, roll one dozen crackers and put half of them in veal, with two eggs; butter size of an egg; pepper and salt; mix all together and press into solid form; sprinkle the remaining cracker crumbs over top, and bake three-quarters of an hour. Mrs. Frank Stratton. 76 The Way We Cook in East Hampton

Sundries

Cooking- is a fine art, to which you must bring common sense and judgment

Eggs—Omelet.—Three eggs, one cup milk, one table­ spoonful flour. Mrs. B. H. Van Scoy. Omelet.—Four eggs, one cup milk, one tablespoonful flour, salt; beat eggs, then add flour and milk, and mix thor­ oughly; pour into a hot buttered skillet and cook in oven. Mrs. Isaac King. Egg Nests.—Beat whites of eggs stiff, toast bread and dip quickly in hot water, and spread with butter; pile whites on toast in shape of nests, and place a yolk in the center of each; bake about three minutes. Mrs. D. W. Talmage. Baked Omelet.—Four eggs; beat the yolks separately, and add two-thirds cup hot milk and a bit of butter, a table­ spoonful flour, salt and pepper to taste; beat the whites to stiff froth and add them last; bake in buttered dish a few minutes until it is a nice brown. Mrs. E. S. Boughjon Omelet.—Half cup bread crumbs soaked in enough water or milk to soften; then stir in yolks of three eggs, afterwards the whites, well beaten; fry brown. Mrs. S. A. Gregory. Omelet.—Four eggs, pint milk, a pinch salt; whip very light and fry brown. Mrs. Thomas McGuirk. Potato Omelet.—Cup mashed potatoes, cup milk, three eggs; beat all together, add pinch salt, and fry brown. Mrs. Thomas McGuirk. Celeried Eggs.—To heaping tablespoonful melted butter add half pint cream; season with salt and pepper; let it boil, then add two large cupfuls chopped celery; when celery is thoroughly heated add four hard boiled eggs, halved; keep basting the sauce over the eggs until they are thoroughly hot. Mrs. C. E. C. Homan. Cheese Fondu.—Two cups milk, with a pinch soda stirred in; one cup very dry bread crumbs; half pound dry cheese, grated; four beaten eggs, one level tablespoonful melted but­ ter; pepper, salt and a pinch mace; soak the crumbs in the milk; beat in the eggs, butter and seasoning, and lastly the cheese; butter a pudding dish, put in the mixture; strew the The Way We Cook in East Hampton top with fine crumbs, and bake covered half hour; then brown quickly; eat soon, for it will fall in cooling. Mrs. Ann Parsons. Welsh Rarebit.—Cut one pound cheese in slices, quarter inch thick; put a piece butter size of an egg in a small frying- pan ; lay in the cheese; cook it five minutes, and add two well beaten eggs, tablespoonful mustard, and a little pepper; stir it up; serve on buttered toast. Mrs. Wm. A. Hedges. Potato Cheese Puffs.—To a quart cold mashed potatoes add two-thirds cup grated cheese and beaten egg, with small quantity butter; mix well; season with salt and pepper; bake in greased patty pans, in quick oven. Mrs. J. D. Hedges. Stuffed Eggs.—Boil the eggs hard, remove shells and then cut in two, remove the yolks and mix with them pepper, salt and a little dry mustard; then stuff the cavities; smooth them and put halves together again; for picnics they can be wrapped in tissue paper to keep them together. Mrs. J. D. Hedges.

Vegetables j Chatted food is half digested.—Old Proverb \

Fried Potatoes,—Pare and cut in quarters medium sized potatoes; wash and dry in a towel, and fry in hot fat (drip­ pings preferred) until brown; drain, sprinkle salt over, andj serve hot. Mrs. Givens. ] Winter Succotash.—Half cup dry white beans; cook until! they crack, then add small piece salt pork; when about cooked, enough, add a can corn and season with salt, pepper and but-: ter and a little sugar. Mrs. Givens. Scalloped Onion.—Butter and line a deep dish with a layer of cracker crumbs, sprinkle chopped onion over, then pepper, salt, then crackers, and so on till the dish is full; then fill with milk and put generous bits of butter on top; bake an hour. Corn Pudding.—Drain the liquor from a can of corn, and , chop the kernels fine; rub together a tablespoonful butter and one of sugar; beat up an c^; mix all with corn, adding two cups milk and salt to taste; bake nearly an hour. Tomatoes and Rice.—Peel six medium sized tomatoes, scald cup rice and put it and tomatoes in stewpan with two 78 The IVay We Cook m East Hampton cups boiling water, and cook till rice is done, then season with a little sugar, salt, pepper and butter. Mrs. D. W. Talmage. Baked Egg Plant.—Parboil egg plant, then chop and sea­ son with butter, pepper and salt; allow one cup bread crumbs to an egg plant; put mixture into deep dish with crumbs and^ bits of butter on top, and bake from twenty to thirty minutes. Mrs. Ann Parsons.

V Potato Puff.—Two cups cold mashed potatoes; stir into it two tablespoonfuls melted butter beaten to a cream; put with this two well-beaten eggs, one teacup milk or cream, salt and pepper to taste; beat together and pour into buttered pudding dish, and bake three-quarters of an hour, until nicely browned. Mrs. Ann Parsons. Lyonnaise Potatoes.—Take cold boiled potatoes, cut into dice; chop an onion fine, also have some parsley prepared; heat some butter in frying pan, put in onion, fry until brown, then put in potatoes; there should be butter enough to keep from sticking to pan; add parsley with pepper and salt just before taking up; drain perfectly by shaking in a heated colander. Mrs. Ann Parsons. Fried Ripe Tomatoes.—Take large smooth tomatoes, cut in slices half inch thick, dip in bread crumbs and fry brown in half lard, half butter; add a little cream and a little flour to fat in skillet, and when cooked a moment pour over tomatoes. Mrs. Ann Parsons. Artificial Oysters.—Grate as many ears of corn as will make a pint of pulp; add one teacup flour, half teacup butter, one egg, a little salt and pepper; drop in hot grease and fry until brown. Mrs. J. D. Hedges. Creamed Cabbage.—Slice as for coldslaw, and stew in a covered saucepan until tender; drain and return to saucepan; add a gill or more cream, one ounce butter, pepper and salt to taste; let simmer two or three minutes, and serve; milk may be used instead of cream by adding a trifle more butter. Mrs. J. Finley Bell. Baked Cucumbers.—First parboil the cucumbers, then slit the cucumbers down one side, leaving the skin all in one; sea­ son the cucumber with grated bread, butter, pepper and salt and a little onion; mix well together and bake in the skins. They are like egg plant. Mrs. J. D. Hedges. 79 The Way We Cook in East Hampton

Fried Squash.—A delicious dish may be made of the sum- fl mer crooked-necked squash simply by frying them in butter; M slice them as you would cucumbers; dip in dry flour and fry ■ brown. Mrs. J. D. Hedges. m Corn Fritters.—Twelve ears very young green corn shaved S off the cob; add two eggs, six tablespoonfuls flour, a least bit of baking powder, a pinch of salt, and sweet cream and milk ‘ i enough so that the corn will hold together in the frying pan; ' fry same as other fritters. Mrs. T. M. Stratton. Corn Cakes.—One pint grated corn, one egg, one cup flour, ■ three tablespoonfuls milk, one tablespoonful butter, one tea­ spoonful salt, half teaspoonful pepper, one teaspoonful baking powder. Mrs. Phebe Jones. To Stew Mushrooms.—Sprinkle them with a little salt, after peeling them, then put them in a saucepan and let them stew until .tender; add a small piece butter, a little cream, pepper and salt; let them be rather stiff with the gravy. Mrs. J. D. Hedges. Com Oysters.—Eight ears sweet corn grated; two cups : milk, three eggs, salt and pepper, flour enough to make a bat- ; ter; drop the mixture in hot butter, a spoonful in a place, and ; brown on both sides; serve hot. Mrs. C. E. C. Homan. Fried Parsnips.—Boil them soft, take them out of the ^ water and let them drain, cut them in slices and sprinkle with ; pepper and salt, and fry them a pale brown in butter; when done and ready to take up, pour a little sweet cream over and ; let them boil up once. C. I. Hedges Potato Dumplings.—Three or four medium sized potatoes, : mashed, one egg, a little salt, two-thirds cup milk, flour to make a soft dough, baking powder. Mrs. B. Z. Griffing. Green Com Pudding.—One quart milk, four eggs, two tablespoonfuls melted butter, one tablespoonful sugar, and i a dozen ears sweet corn, grated and scraped from the cob; add pepper and salt, and bake slowly in a buttered dish half , hour. Mrs. H. D. Hedges. The Way We Cook in East Hampton % Pickles Peter Piper picked a peck of pickled peppers

Sweet Pickle.—To seven pounds fruit, one pint vinegar, three and half pounds sugar; any spices you like. Mrs. Henry Talmage. Chili Sauce.—Six large, ripe tomatoes, two green peppers, one large onion, two tablespoonfuls sugar, one teaspoonful each of salt, cinnamon and cloves, two teacups vinegar, slice tomatoes and onions, chop peppers; mix all together, and boil till thick. Mrs. David Huntting. Chow-Chow.—One and half peck green tomatoes, four or five large green peppers, six onions; chop them; sprinkle salt over; let lie all night, and drain; then add three quarts vinegar, two tablespoonfuls cinnamon, two tablespoonfuls cloves, two cups sugar, and boil until soft. Mrs. George E. Baker. Sweet Tomato Pickle.—Seven pounds ripe tomatoes, peeled and sliced, three and half pounds sugar, one ounce each of cinnamon, mace and cloves, one quart vinegar; mix all together; cook four hours over slow fire. Mrs. D. W. Talmage. Tomato Pickle.—Half bushel green tomatoes sliced, one pint fine salt dissolved in water to cover tomatoes; let stand in brine all night; in the morning drain carefully, and add one ounce each of cloves, allspice, cinnamon, one pound sugar, one small green pepper; mix this all together in kettle, and add vinegar to almost cover, and let boil up once; put in stone jar, and add cold vinegar to cover. Mrs. William P. Bennett. Chili Sauce.—Six large tomatoes, two peppers, one onion, two tablespoonfuls sugar, one teaspoonful each of salt, ginger, cloves, cinnamon and black pepper, two teacups vinegar; boil until thick. Mrs. George E. Baker. Cauliflower Pickle.—Four small or medium heads of cauli­ flower cooked tender; scald two quarts vinegar, with one pound sugar, half pound mustard; wet the mustard first with cold vinegar; let scald until it thickens, and pour over cauli­ flower. Mrs. David Huntting. To Pickle Onions.—After taking off outside skin, remove with a knife one more skin and put them into a strong brine for three days; bring vinegar to a boil with one or two blades 8i The Way We Cook in East Hampton

mace and some whole cayenne peppers; pour hot over onions well drained from the brine. Mrs. Charles Conklin. Sour Pickles.—Two quarts vinegar, four pounds sugar, ' spice, one peck fruit. Mrs. Frank S. Edwards. French Pickle.—One colander sliced green tomatoes, one quart sliced onions, one colander cucumbers pared and sliced, a ’ teacupful salt; let all stand twenty-four hours, then drain through a sieve; heat one gallon vinegar with half ounce celery seed, half ounce allspice, half teacup black pepper, one table­ spoonful turmeric, one pound brown sugar, two tablespoonfuls i mustard; when scalding hot pour over the vegetables, and when cold cover tightly. Ready for use in a few days. Mrs. J. D. Hedges. Chow-Chow.—One quart small cucumbers, one quart i onions, one quart green tomatoes sliced, one cauliflower, two l medium or three very small red peppers sliced; scald all in i salt and water; after draining pour over them hot vinegar and let stand two or three days; drain off old vinegar; take one package English mustard, one quart vinegar, one and a half cups brown sugar, half cup flour; boil the vinegar, flour, sugar and mustard together and pour over the pickles. Mrs. Charles Mott. Favorite Pickle.—One head cabbage and two quarts boiled beets chopped fine, one cup grated horseradish, one small cup sugar; mix well, cover with vinegar. It will be ready for use in a few days. Mrs. C. E. C. Homan. Mexican Pickle.—One peck green tomatoes, half peck onions sliced and packed to drain over night, with salt sprin- : kled over them; in the morning boil this in vinegar until ten­ der, then drain; take two ounces whole mixed spices, one quart sugar and two quarts vinegar; let this come to a boil; then put the tomatoes and onions in it; boil slowly one hour. Mrs. D. G. Mulford ; Cauliflower Pickles.—Three pints vinegar, one cup mus­ tard, one cup sugar, scant cup flour; put vinegar on and let it scald; then mix flour and mustard together with a little cold vinegar; stir into hot vinegar until it thickens; pour over cauli­ flower which has previously been boiled in salted water. Mrs. a. M. Payne. Piccalilli.—One peck green tomatoes, sliced and sprinkled with salt; let stand all night, and in morning drain and chop them; add one quart vinegar, half pound sugar, six onions, one tablespoonful each of mustard, cloves and allspice; two red peppers. Mrs. Sarah Gardiner. 82 The Way We Cook in East Hampton Chow-Chow—One quart each of small cucumbers, small onioM^rS bwns; one head cauliflower, one cnp nasturtium raH Eng" sh'Smd; “df hlr:,tt-^i sritSf^r = ?-rrrairorh;f„eSi^d™^^^

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'tTS! .ht> %ng add the cucumbers; ^ 7^.“'' m^mfor use in three weeks. Mixed Pickles.—One quart large cucumbers, peeled and cut lengthwise; one quart small cucumbers; one j onions one head cauliflower; green peppers to taste; put aU in weak salt and water for twenty-four hours, and scald them in Ime water just allowing them to come to a boil, then drain • mix six tablespoonfuls ground mustard, one tablespoon­ ful turmeric powder, one and a half cups sugar, one ^up Aou . two quarts vinegar; boil well; pour paste IS hot. To Pickle Small White Onions.—Peel the quantity you desire and place on the stove to scald in boiling water, chang- ing it o”ce%dd a little salt to it; then put ,n 81“/,)»" some black peppercorns and whole allspice, and fill the jar rh'g“*d vFne|r scalding hot; also add -P j'^ to prevent moulding. 83 The Way We Cook in East Hampton

Tomato Catsup.—One bushel ripe tomatoes, one cup sugar, four tablespoonfuls salt, one quart vinegar, three nut­ megs, two red peppers, two tablespoonfuls cloves, one table­ spoonful black pepper; cook tomatoes and peppers together first and rub through sieve; add all the ingredients and cook t:ll thick enough to bottle. Mrs. Sar.^h G.\rdiner.

. Green Tomato Soy.—Two gallons green tomatoes, sliced without peeling, twelve good sized onions, sliced, two quarts vinegar, one quart sugar, two tablespoonfuls salt, two table­ spoonfuls ground mustard, two tablespoonfuls black pepper, one tablespoonful allspice, one tablespoonful cloves; mix all together and stew until tender, stirring often lest they should scorch; put up in small glass jars. Mrs. D. E. Osborne

Totnato Pickles.—Two quarts green tomatoes, sliced, three onions, one pint vinegar, one cup sugar, half tablespoon­ ful salt, half tablespoonful allspice, half tablespoonful black pepper, half tablespoonful mustard; boil all together until soft; pack in jars. Mrs. Thomas McGuirk.

Grape Catsup.—Five pounds grapes, two pounds sugar, one pint vinegar, one tablespoonful salt, one tablespoonful pepper, one tablespoonful cloves, one tablespoonful cinnamon; boil grapes and rub through colander; put them back in kettle’ and add seasoning; boil all together, put in bottles and cork Mrs. H. D. Hedges. Green Tomato Pickle.—One peck green tomatoes sliced, SIX large onions sliced; one cup salt over both; mix thoroughly and let remain over night; pour off brine in morning and throw away; mix one quart vinegar with two of water and boil over tomatoes and onions; drain and throw liquid away; now take three quarts vinegar, two pounds sugar, two tablespoonfuls each allspice, cloves, cinnamon, ginger and mustard, and five green peppers chopped fine; mix with tomatoes and boil two Mrs. Chase Filer. Mixed Pickle.—Take green tomatoes, tiny ears corn (not more than three or four inches long), green beans, cauliflower, tiny cucumbers; lay in brine over night; in morning drain vegetables and scald up in vinegar; boil another vinegar with all kinds spices, and thicken with mustard, to which add chopped onions and some sweet oil; the mustard is stirred sniooth in cold vinegar and added to boiling vinegar and spices, and the whole poured over vegetables drained from the first vinegar. Mrs. John Gould. 84 The Way We Cook in East Hampton

Tomato Catsup.—One peck ripe tomatoes, four large onions sliced, three-quarters cup salt, three tablespoonfuls black pepper, one tablespoonful red pepper, one tablespoonful allspice, one tablespoonful cloves; mix all together and cook till very soft, usually about two hours; just before taking from fire add one quart vinegar, then rub through wire sieve; boil again until it thickens; seal at once. Mrs. James E. Gay. Tomato Catsup.—One peck ripe tomatoes well cooked; rub through an earthen colander and then through a wire sieve; return to kettle and cook until thick; fill wine or cham­ pagne bottles to the neck, and to each bottle add one table­ spoonful salt, one teaspbonful black pepper, one teaspoonful mixed spices, consisting of nutmeg, cloves, cinnamon and mace; after spice settles shake bottles well and cork tight, fastening corks in; a little brandy or alcohol added to the top will insure the catsup keeping for years. Mrs. Helen Stratton Spiced Currants.—Seven pounds stemmed currants, four pounds sugar, one pint vinegar (if of average strength), one tablespoonful ground cinnamon and cloves, one teaspoonful allspice; boil it slowly for about two hours; delicious with meats. Mrs. Wm. A. Hedges. Stuffed Mangoes.—Take small green muskmelons and cut off one side carefully, scoop out seeds, and lay them in a bowl of strong salt water for twenty-four hours, then drain; for filling, take cabbage, chop very fine, string beans, when the pods are not over one inch or one and half inches long, nas­ turtiums, ground cherries, peppercorns or red pepper seeds, allspice, mustard seed, and chop all together; fill mangoes full of this compound and put back piece cut off by sticking thorns from a thorn tree in or with needle and thread; place in a jar and cover with good vinegar scalding hot; add strip of horse­ radish to this and all other pickles and it will prevent mould­ ing. Large green peppers may be used instead of mangoes. Mrs. Helen Stratto.n Chow-Chow.—One peck green tomatoes, twelve onions, twelve green peppers, half head cabbage, all chopped fine; pour over this one pint salt water and let stand over night; drain off brine, cover with vinegar and add two pounds brown sugar, cook; two tablespoonfuls pepper, two ounces ground allspice, two ground cloves, two ground cinnamon, half cup mustard, one pint molasses to mix it; when boiling hot pour over the contents of jar and cover tightly. Mrs. VVm. O. Rackett. 85 The Way We Cook in East Hampton

Sweet Pickles.—Half bushel green tomatoes, two red pep- pers, two ounces cinnamon stick, two ounces whole cloves, two pounds sugar, in vinegar enough to cover tomatoes; soak the tomatoes, sliced, in salt and water over night, then drain; to cook, place layer tomatoes in kettle, then sprinkle cloves, cinnamon and sugar over them, then another layer of tornatoes, and so on till all are used, then add vinegar; after the tomatoes are tender, skin them out and boil syrup until it thickens and pour over the tomatoes. Mrs. David Sherrill. Chow-Chow.—One peck green tomatoes, six green pep­ pers, chopped fine; sprinkle over this half pint salt; let stand over night; drain off brine and cover with good vinegar, and ^ook slowly one hour; drain and pack in jar; then take one quart vinegar, three-quarters pound sugar, one tablespoonful cinnamon, half tablespoonful cloves and pepper, and quarter cup ground mustard; boil until it thickens and pour over the contents of the jar. Mrs. Josiah Dayton. Pickled Eggs.—Boil and remove the shells, let them lie several hours in strong brine until the salt has penetrated the entire egg, then remove and drop into either plain or spiced vinegar, according to taste; in a few days they will be ready for use. Mrs. James M. Strong. Chili Sauce.—Twelve large ripe tomatoes, six long red pepper pods, six good sized onions, two spoonfuls salt; chop fine, scald in a pint good vinegar and cork tightly. Mrs. Helen Stratton Chow-Chow.—Half peck green tomatoes, one large cab­ bage, seven onions; chop these ingredients; mix well with teacupful salt; let stand over night and drain in morning; then mix with drained vegetables one ounce celery seed, quarter pound white mustard seed, quarter teacupful cinnamon, one gill of grated horseradish, boil three quarts vinegar and two pounds brown sugar, and when boiling hot pour over mixture. The uncooked cabbage is easily digested and is fresh and crisp. Mrs. David E. Osborne. Tomato Catsup.—One pint vinegar, one gallon tomatoes, four tablespoonfuls salt, three tablespoonfuls pepper, three tablespoonfuls mustard, one tablespoonful cloves, one table­ spoonful allspice, and one small red pepper pod. Mrs. Caroline Homan.

86 The Way We Cook in East Hampton Salads

My salad days When I was green in judgment

Cabbage Salad.—One small cabbage, chopped, and the lollowing dressing: three eggs beaten; six tablespoonfuls cream, three tablespoonfuls melted butter, two teaspoonfuls mustard, wet with warm water; one teaspoonful pepper; heat coffe cup vinegar, let cool, and pour over the above mixture. Mrs. David Sherrill. Dressing for Coldslaw or Salad.—Butter the size of an egg melted over steam, two hard boiled eggs, rub the yolks to a powder; one teaspoonful mustard, one teaspoonful salt, half teaspoonful pepper, two tablespoonfuls sugar, half teacup vinegar. Mrs. D. E. Osborne. Lobster Salad.—Two lobsters, weighing four or five pounds; the tender leaves from two heads lettuce, half pint mayonnaise; boil the lobster as directed for boiled lobster; when cold, take out meat, being careful not to break the body or tail shells, and rejecting the stomach, the black vein running along the back of the tail, and the spongy fingers on the outside of the body; cut the meat into dice with a silver knife, and stand it in a cold place until wanted; make the mayonnaise; clean the two tail shells and one back in cold water, and with scissors remove the thin shell from under side of the tail; wash and dry the lettuce leaves; put them around the salad dish in two or three layers; join the shells together in the form of a boat the body shell in the center; place them in the salad dish; mix the mayonnaise and lobster together; put it into this boat; if there is any coral, mash it fine and sprinkle it over the whole; garnish with chain of the white of hard-boiled eggs cut into slices and linked together; serve immediately. F. W. Osborne. Oyster Salad.—Allow six oysters to each person; parboil in their own liquor, and drain immediately; when cool, cut into four bits; break tender leaves of lettuce, or still better cut fresh celery in dice, and mix in equal parts with the oysters. Dressing for the Same.—Allow one egg to every two per­ sons ; boil twenty minutes, and when cold, cut the whites into dice, and mix with the oysters and celery; put the yolks in a deep dish, mash or pound fine and add one raw yolk; stir olive oil in slowly until the mixture is a smooth paste; season with lemon juice, mustard and salt. Mrs. C. E. C. Homan. 87 The Way We Cook in East Hampton j French Salad.—Chop one dozen cold boiled potatoes and J one small onion. 1 Dressing.—One tablespoonful salt, one tablespoonful bat­ ter, half tablespoonful sugar, half teaspoonful mustard; mix ' thoroughly, then add three well-beaten eggs, one cup milk, half cup vinegar; cook about ten minutes; pour over potatoes when nearly cool. Miss Sadie Conklin. Cabbage Salad.—Chop cabbage, and season with salt and pepper. Dressing; Two teaspoonfuls sugar, two teaspoonfuls butter, two teaspoonfuls flour, two teaspoonfuls mustard, one ‘ > tnix well together, and add cup vinegar; put on stove till comes to a boil, and pour over cabbage, and cover with plate to keep warm. Mrs. H. L. Mays. i Cabbage Salad.—Chop one small head of cabbage fine; whip half pint cream; add half cup vinegar and one teaspoonful i mustard mixed, two tablespoonfuls sugar and a little black pep- P^''- Mrs. Ann Gay. ■’ Potato Salad.—Peel and slice cold boiled potatoes to fill a quart dish; salt, pepper and mustard to taste; chop two small , onions fine; mix with them half cup vinegar, one tablespoonful butter, and let heat gradually; beat the yolks of two eggs in a cup, and fill up with sweet cream; beat well together, and stir I into hot vinegar; stir constantly till it boils; then pour over i potatoes. Mrs. Ann Parsons. Potato Salad.—Half cup vinegar, half cup water, half cup butter or cream, one egg, one teaspoonful mixed mustard, salt, pepper and sugar to taste; boil until thickens; slice cold boiled potatoes; mix with it a finely chopped onion, and pour dressing Mrs. Charles Conklin. Salad Dressing.—Six eggs, one tablespoonful mustard, one i tablespoonful sugar, one teaspoonful salt, a dash of cayenne pepper; mix smoothly with a little vinegar; beat in the yolks ; of the eggs, add very slowly three cups oil, then one and half cup vinegar stirred in gradually, and last the whites of eggs beaten to a stiff froth; when all are well blended, place the dish over a kettle of boiling water, and stir till it begins to thicken, taking care not to cook too long, or it will curdle. Miss Sallie Parsons. Potato Salad.—Take eight potatoes, two onions, sliced | very thin; add a sprinkling of pepper and salt, also a sliced | hard boiled egg, boil one egg one and a half minutes; remove > from shell and place in cup, and add one tablespoonful melted butter, two tablespoonfuls vinegar; stir well and pour over ■ potatoes, onions and egg. Mrs. O. H. Northrop. 88 The Way We Cook in East Hampton

Cabbage Salad Dressing.—One egg, one teaspoonful mus­ tard, one teaspoonful sugar, half cup vinegar, one cup cream, half teaspoonful salt; let thicken on stove; cool before using. Mrs. Ann Parsons. Potato Salad.—For one pint chopped or cold boiled pota­ toes; two raw eggs, beaten; one tablespoonful butter, eight tablespoonfuls vinegar, half teaspoonful mustard; pepper and salt to taste; place in bowl over boiling water and stir till it becomes thick like cream. Mrs. George Osborn. Sweet Cream Dressing.—(For tomatoes and coldslaw.)— One cupful sweet cream, one beaten qgg, salt, pepper, sugar if desired; after beating together, just before using add vine­ gar to thicken, one or two teaspoonfuls. Mrs. Abbie Hand. Salad Dressing.—Three eggs beaten well, two tablespoon­ fuls oil, one dessertspoonful mustard, one teaspoonful salt; mix well; set in hot water and stir till thick; vinegar to taste. J. B. Terry. Potato Salad.—(Original.)—Take fifteen cold potatoes, chop one small onion, one teaspoonful mustard, wet with warm water; three tablespoonfuls melted butter, one tablespoonful sugar; moisten with cream. Mrs. David Sherrill. Salad Dressing.—Yolks of four hard boiled eggs, a little salt and pepper and a tablespoonful mustard; mix with silver fork; add slowly about half cup olive oil and half cup vinegar; beat white of one egg; stir in last; put on ice for awhile; can be used on potatoes, tomatoes or lobster. Mrs. Ann Gay. Mayonnaise Salad Dressing.—One teaspoonful mustard, one teaspoonful powdered sugar, half teaspoonful salt, quarter saltspoonful cayenne, yolks of two raw eggs, two tablespoon­ fuls vinegar, two tablespoonfuls lemon juice, one scant pint olive oil; mix first four ingredients, add eggs; stir well with a small wooden spoon; add the oil a few drops at a time until it thickens; when the dressing is thick, thin it with a little lemon juice, then add lemon and oil alternately, and lastly the vinegar. Mrs. Hiram Sherrill. Chicken Salad Dressing.—For one good-sized chicken al­ low four eggs, two teaspoonfuls mixed mustard, one teaspoon salt, pinch red pepper, half gill vinegar, two ounces butter; stir all together and cook in farina kettle until boiled to a cream; set to cool; mix with chicken when cold. Mrs. Abbie Hand. 89 The Way We Cook in East Hampton

Salmon Salad.—Mix one can salmon with one bunch cel­ ery cut fine; dressing; yolk of one egg, one teaspoonful mus­ tard, half teaspoonful salt, little red pepper, all beaten together; add small piece butter and one-third cup vinegar, beating all the time, add last thing the beaten white of egg. Mrs. E. S. Boughjon Lobster Salad.—Boil and remove meat; make a dressing of one and half teaspoonfuls sweet oil, one and half teaspoon­ fuls vinegar, a pinch salt, a trifle red and black pepper; put lobster in platter, pour over the dressing and garnish with lettuce leaves and the claws. Mrs. Thomas McGuirk. Cabbage Salad.—One small cabbage chopped fine, one coffee cupful vinegar, six table®poonfuls cream, three table­ spoonfuls melted butter, three eggs, two teaspoonfuls salt, one tablespoonful mustard, and a little pepper; beat all together; when cool, pour it over the cabbage. Mrs. Phebe Jones. The Way We Cook in East Hampton

Bread No man has a right to marry until he can supply the loaf of bread, and no woman has a right to marry until she can cook the loaf. —Dewitt Miller.

Potato Yeast.—Two or three good sized grated potatoes, one cup sugar, one cookingspoonful salt, one tablespoonful flour; mix and pour in two quarts boiling water; let cook until it thickens; when cool, add one cup yeast, or a yeast cake. Mrs. Ann Gay. Yeast.—Boil handful hops; peel and grate three large po­ tatoes, half teacupful flour, half cup sugar, one tablespoonful salt, mixed with potatoes and scalded with water hops were boiled in, and placing in double boiler boil half an hour; after it cools add a cup of yeast and let rise. Mrs. John Mulligan. Yeast.—Four large potatoes, peeled and grated, cooking- spoonful flour; pour boiling water over it till it thickens like starch, and cook a few minutes; add one cup sugar, one table­ spoonful salt; let cool, then add two cups yeast and let rise. Mrs Adelaide Barns. Yeast.—Boil soft six good sized potatoes and strain through colander; pour on one pint boiling water, and after­ wards add one pint cold water, one teacupful white sugar, one tablespoonful salt, boil a handful of hops, and after straining pour water into other ingredients; rise with one cup yeast; this may be made without the hops, but it is seldom so good. Mrs. Ann Parsons. Yeast for Making Bread in Five Hours.—Pare twelve medium sized potatoes and cook in sufficient water to cover them; while cooking take one pint flour, one teacupful each sugar and salt; wet with enough cold water to make smooth paste; pour over paste two quarts boiling water and cook until it looks clear like starch; rub through colander; also pota­ toes and water in which they were boiled; put in two-gallon jar and fill with cold water to within a finger of top; when lukewarm add four dissolved yeast cakes; set in warm place to rise; when a thick scum rises to top it is ready for use; keep in cool place; allow one pint yeast for a loaf of bread, and use no other wetting; stir flour in to form batter; sponge will lighten in an hour, ready to put in pans in two hours, and in oven in about one hour more; bake same as other bread. Mrs. Wm. A. Hedges. 91 a The Way We Cook in East Hampton

Bread Sponge.—For four loaves; peel four medium sized potatoes and boil them in one quart water, two tablespoonfuls lard, three tablespoonfuls sugar, three heaping cups flour, one compressed yeast cake; mash potatoes; scald flour with water they were boiled in. Mrs. Amelia Beers. Bread.—Make a sponge with one pint boiling water, half pint milk, lard half size of an egg, three tablespoonfuls sugar, one tablespoonful salt, two-thirds cup yeast or one yeast cake dissolved in one cup warm water; add flour till it is just thick enough to drop from a spoon; let rise all night, and in the morning add flour till it will not Stick to the hands, and knead as long as one can spare time; then set to rise again; when light, mould into two loaves and rise again before baking. Mrs. W. B. Lester. Raised Muffins.—One quart milk, four eggs, half cup yeast, three-quarters cup butter, salt; stir quite stiff with flour and let rise over night. Mrs. George Osborne. Waffles.—Four eggs (whites beaten separately), two ta­ blespoonfuls butter, one quart milk, one teaspoonful soda, two of cream tartar, or, if you prefer, three teaspoonfuls baking powder, and flour enough to make a thin batter; add whites of eggs last; bake in waffle irons. Mrs. Julia Hedges. Steamed Corn Bread.—Two cups wheat flour, two cups cornmeal, one cup molasses, two cups milk, two eggs, one tea­ spoonful saleratus; steam two hours. Mrs. E. H. Dayton. Graham Biscuit.—Two cups graham flour, one cup wheat flour, two teaspoonfuls baking powder, butter size of an egg; mix with milk. Mrs. H. D. Hedges. Steamed Indian Loaf.—Two cups cornmeal, one cup wheat flour, one cup molasses, one cup sweet milk, one teaspoonful saleratus; butter side of a walnut; salt to taste; steam three hours. Mrs. Henry S. Talmage. Sallie Lunn.—Two eggs, three cups flour, half cup butter, one cup milk, two teaspoonfuls cream tartar, one teaspoonful soda. Mrs. Henry S. Talmage. Hasty Waffles.—One pint flour, one and a quarter cups milk, two eggs, one tablespoonful butter, one heaping teaspoon­ ful baking powder, salt. Mrs. Henry S. Talmage. Graham Gems.—One pint graham flour, half pint wheat flour, two eggs, quarter cup sugar, half cup lard, salt, four tea­ spoonfuls baking powder; mix with milk. Mrs. George Osborn.

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New London Corn Bread.—One and a half cups cornmeal, four cups flour, half cup butter, half cup sugar, one egg, salt, two teaspoonfuls baking powder, milk or water. Mrs. George Osborn. Buttermilk Muffins.—One pint buttermilk, one egg, one teaspoonful soda, piece of butter size of an egg, salt, flour tc make a stiff batter. Mrs. George Osborn. Rice Muffins.—Two cups cold boiled rice, two eggs, a little salt, tablespoonful melted butter, one cup milk, two cups flour, in which is sifted heaping teaspoonful baking powder; beat all thoroughly and bake in gem irons. Mrs. Jeremiah Mulford. New England Brown Bread.—Three cups cornmeal, one cup flour, little salt, three cups boiling water, one cup molasses, one teaspoonful soda; boil three hours. Mrs. S. H. Miller. Baked Graham Bread.—^Two cups sweet milk, half cup molasses, two teaspoonfuls salt, one teaspoonful soda, enough graham flour to make stiff batter; bake in slow oven one hour. Mrs. David Sherrill. Popovers.—One egg beaten very light, one cup flour, one cup milk, pinch salt, melted butter size of a walnut; bake in gem pans twenty minutes. Miss Mary Lynch. Soft Waffles.—One pint milk, with lump butter size of an egg melted in it, half yeast cake, flour to make batter as for pancakes; beat four eggs light and mix in the batter; let them rise all night, or mix in morning for tea. Mrs. B. H. Van Scoy. Rusks.—One pint bread sponge, one pint milk, one cup sugar, two eggs; add more flour; let rise and bake. Mrs. Frank S. Edwards. Popovers.—One cup flour (sifted), one cup milk, one egg, half teaspoonful salt. Mrs. H. D. Hedges. Baking Powder Graham Bread.—One and half pints gra­ ham flour, half pint wheat flour, one tablespoonful sugar, one teaspoonful salt, two teaspoonfuls baking powder; mix with one and a half pints milk or milk and water; sift together graham flour, sugar, salt and baking powder, add milk and mix rapidly into a soft dough; put into a greased tin and bake in a rather hot even forty minutes; protect the loaf with paper the first fifteen minutes. Mrs. Austin Culver. 93 The Way We Cook in East Hampton

Bath Beach Gems.—One tablespoonful shortening, one tablespoonful sugar, one egg, two-thirds cup milk, one heaping teaspoonful baking powder, flour to make as stiff as biscuit. Mrs. Nathan H. Dayton. Steamed Corn Bread.—Two cups cornmeal, one cup flour, one cup molasses, one and a half cups sweet milk, one tea­ spoonful soda, one egg, a little salt; steam three hours. Mrs. DeWitt C. Talmage. | Wheat or Graham Gems.—Four cups graham (or wheat) | flour, two cups milk, half cup sugar, two eggs, five teaspoon- | fills baking powder. Mrs. D. W. Talmage. Graham Bread.—Two cups graham flour, three-quarters cup molasses, one cup boiling water, one cup cold water, one teaspoonful baking powder, one teaspoonful soda, one tea­ spoonful salt; bake one hour. Mrs. Frank S. Edwards. Baked Corn Bread.—Two cups meal, two cups milk, three- | quarters cup flour, scant half cup shortening, half cup molasses. | one teaspoonful soda, a little salt; bake half an hour. I Mrs. a. M. Payne. | Quick Waffles.—One pint milk, three eggs beaten very I light, tablespoonful melted butter, two teaspoonfuls baking I powder, teaspoonful salt; flour enough for a soft batter. | Mrs. a. M. Payne. J Y Graham Puffs.--One pint graham, one cup cold water, m f half cup molasses, one egg, one teaspoonful soda, a little salt -1 Rye Rolls.—Two cups ryet flour, one cup wheat flour, half J cup sugar, one and a half cups milk, one egg, pinch salt, one teaspoonful soda, two of cream tartar. ’ % Mrs. D. W. Talmage. 1 Steamed Loaf.—Two cups cornmeal, one cup flour, one cup molasses, one cup milk, one teaspoonful saleratus, salt to taste; boil two hours; to be eaten with roast fowl or meat. Mrs. George Jackson. Susans Rolls.—One quart flour, half cup butter or lard (scant), two heaping teaspoonfuls baking powder, a little salf wet with milk; roll out and fold over. Mrs. a. M. Payne. Baked Corn Bread.—Three cups cornmeal, two cups flour one egg two-thirds cup sugar, two tablespoonfuls butter, three cups milk, one teaspoonful soda dissolved in hot water salf bake about twenty minutes. Mrs. Isaac Kmc. ’

94 The Way We Cook in East Hampton

Graham Gems.—One pint graham flour, half pint milk, one egg, salt; have irons hot when you fill them, and bake in hot oven. Mrs. Isaac King. Steamed Brown Bread.—Two and half cups sweet milk, half cup molasses, one teaspoonful salt, one cup rye meal sifted, one cup Indian meal, one cup wheat flour, one teaspoonful soda: this will make a thin batter; pour into a two-quart pail; set it in a kettle of boiling watter, and boil four hours without stopping. Mrs. Phebe Jones. Baked Corn Bread.—One cup cornmeal, one and half cups flour, one tablespoonful molasses, half cup sugar, half cup butter (scant), two eggs, one teaspoonful soda; bake in a moderate oven. Mrs. Will Collins. Parker House Rolls.—One pint scalded milk, one cup yeast, sponge over night, three tablespoonfuls butter, three tablespoonfuls sugar, salt; set to rise; knead twice; roll and cut out; spread with butter; fold over half way, and when very light, bake. Mrs. Will Collins. Canaille Bread.—Make a sponge with one pint milk, two tablespoonfuls yeast; in morning add one pint' milk, one cup molasses, salt; then mix quite soft. Mrs. George E. Baker. Baked Indian Bread.—Two quarts cornmeal, one pint ca­ naille, one teacup molasses, one tablespoonful salt, two tea­ spoonfuls soda, milk to make a soft batter; bake or steam four or five hours. Mrs. William Hedges. Lteamed Brown Bread.—Two quarts cornmeal, one cup rye flour, half cup molasses, one teaspoonful soda, three cups sweet milk, one teaspoonful salt; steam three hours. Mrs. William Hedges, Cross Buns.—Make sponge at night, as for bread, of three quarts flour, one cup yeast, one tablespoonful salt, and warm water; in the morning add one large tablespoonful shortening, one cup sugar, two eggs, half pound currants, one teaspoonful cinnamon and nutmeg mixed; knead well and set to rise again; when light, knead again and make into buns, marking a cross on top of each, and place in a dripping pan; when once more light, bake in hot even half an hour. Mrs. D. W. Talmage. Graham Muffins.—Into a bowl put one and a half pints graham flour, half cup sugar and a little salt; into a sieve put half pint flour, one teaspoonful saleratus and two of cream of 95 The Way We Cook in East Hampton tartar ; mix thoroughly with the flour, and then sift on to the material in the bowl; mix all thoroughly while dry, and then add two well-beaten eggs and milk enough to make batter that will drop from spoon readily; fill the muffin cups about two- thirds full, and bake in quick oven. Mrs. F. M. Babcock. Baked Corn Bread.—^Two and a half cups rye, graham or wheat flour, two and a half cups cornmeal, four cups warm water, one and a half cups molasses, two tablespoonfuls vine­ gar, one tablespoonful salt, one teaspoonful saleratus dissolved in water, adding it the last thing; bake in slow oven four or five hours and cover while baking. Mrs. Wm. O. Rackett. Muffins.—One and a half cups flour, one teaspoonful bak­ ing powder, one egg, one tablespoonful sugar, one and a half tablespoonfuls melted butter, a little salt, one cup sweet milk; bake in gem pans. Mrs. C. W. Edwards. Rolls.—Two quarts flour, one pint milk, half cup sugar, one tablespoonful lard and butter, one cup yeast. Mrs. Geo. Eldredge. Tea Rusks.—Piece butter size of an egg, one cup sugar, two cups milk, two eggs, six cups flour, three teaspoonfuls baking powder. Mrs. Wm. A. Hedges.

Baked Indian Bread.—Four teacups Indian meal, two cups canaille, one cup wheat flour, good cup molasses, tablespoonful saleratus, a little salt; bake slowly for an hour in dripping pan; it should be mixed quite thin with milk or water. Mrs. John Lawrence. Corn Bread.— Two cups Indian, one cup wheat; And you’ll have two corn cakes One cup sour milk, one cup sweet; good. One good egg that well you beat; When you’ve nothing in for tea Half cup molasses, too; This the very thing will be. Half cup sugar add thereto. All the men that I have seen With one spoon butter new; Say it is of all cakes queen— Salt and soda each a spoon; Good enough for any king Mix up quickly and bake it soon. That a husband home may bring; Then you’ll have corn bread com­ Warming up the human stove. Cheering up the hearts you love; plete. And only Tyndall can explain Best of all corn bread you meet, The links between corn and brain. If you have a dozen boys Get a husband what he likes To increase your household joys. And save a hundred household Double then this rule, I should. strikes. 96 The Way We Cook in East Hampton

Sallie Lunn.—One egg, one cup milk, two tablespoonfuls melted butter, two tablespoonfuls sugar, two cups flour, one teaspoonful cream tartar, half teaspoonful soda; bake fifteen minutes. Miss A. L. Worthington. Graham Gems.—Beat two eggs light, add one pint graham flour, one teaspoonful baking powder, a pinch of salt, one table­ spoonful sugar and two of melted butter; wet with sweet milk until of the consistency of pound cake; heat gem irons; drop a lump of butter in each; drop in the batter and bake fifteen minutes. Mrs. T. M. Stratton. Muffins.—A quart bread sponge; two eggs, half cup melted butter, one scant teaspoonful baking powder; bake twenty minutes in patty pans. Mrs. Ann Gay. Puffs.—One pint milk, one pint flour, three eggs beaten separately, little salt, good teaspoonful baking powder; mix all together and bake in gem pans. Mrs. Thomas McGuirk. Rice Bread.—One pint flour, half pint boiled rice, two eggs, one tablespoonful butter, and milk enough to make thick bat­ ter; bake in shallow pans. Mrs. D. G. Mulford. Graham Bread.—Make sponge over night of half an Orien­ tal yeast cake, one quart water, three cups wheat flour; in the morning add three large tablespoonfuls molasses, one tea­ spoonful salt; one of soda; beat until very light; then add graham flour until of the consistency of thick cake; pour in two greased pans; let rise and set in oven very carefully; bake one and a quarter hours. Mrs. C. W. Edwards. Corn Bread.—Two heaping cups cornmeal, one cup flour, two and half cups milk, three eggs, one teaspoonful lard, two teaspoonfuls white sugar, one teaspoonful soda, two teaspoon­ fuls cream tartar; one teaspoonful salt; beat eggs thoroughly, whites and yolks separately; melt lard; sift cream tartar and soda with flour while yet dry; mix thoroughly; bake quickly; a half hour usually suffices. Mrs. Felix Dominy. Corn Bread.—One cup of yellow cornmeal, one cup of flour, one cup sugar, one cup milk; mix thoroughly, then add two eggs (not beaten), salt, half teaspoonful soda, one tea­ spoonful cream tartar. M iss Sadie Conklin. Raised Biscuit.—One pint milk, one cup lard and butter, pinch salt and a little sugar, half cup yeast, flour to make batter; let stand over night; in the morning add beaten white of one egg and flour to knead. Mrs. Mary E. Dayton. 97 The Way We Cook in East Hampton

Raised Biscuits.—One pint scalded milk, one tablespoonful butter melted in the hot milk, one tablespoonful sugar, one teaspoonful salt, a third cake of Fleischmann’s yeast; knead flour in until smooth and elastic. Mrs. Hiram Sherrill. Canaille Bread.—Take wheat bread sponge, one table­ spoonful molasses, quarter teaspoonful soda dissolved in a little milk, pinch of salt; mix canaille enough in so that the spoon will tand upright in the mixture; put in greased pan; let rise again, then bake. Mrs. A. B. Dayton. Corn Bread.—Two cups of cornmeal, two cups o f wheat flour, two heaping teaspoonfuls baking powder, three table­ spoonfuls sugar, one teaspoon salt; wet with milk or water a little thicker than griddle cakes; pour in an old tin, and bake in oven; to be eaten while hot. Mrs. Joanna Huntting. Baked Indian Loaf.—One quart cornmeal, one pint wheat flour, one cup molasses, half cup shortening, one pint butter­ milk, half pint sweet milk, two teaspoonfuls saleratus, one tea­ spoonful salt; cover closely, and bake one hour. Mrs. J. M. Strong. Graham Bread.—^Two and half cups graham flour, one cup wheat flour, one pint sour or buttermilk, one even tea­ spoonful soda, half cup molasses, salt to taste; steam two or three hours. Mr.s. W. F. Muchmore. Soda Biscuit.—One quart flour, three teaspoonfuls baking powder, lard size of an egg, milk to make stiff enough to roll (just as soft as possible); bake in hot oven. Mrs. Ann Parsons Baked Corn Bread.—Half cup butter and lard mixed, half cup sugar, one cup milk, two teaspoonfuls baking powder, two eggs, one cup cornmeal (yellow preferred), two cups wheat flour; bake about half hour. Mrs. Ann Parsons. Buns.—One cup scalded milk, one tablespoonful sugar, one egg beaten together, saltspoonful salt, quarter cup yeast, two cups flour; let stand over night; then add flour to make a stiff batter; knead fifteen minutes; let rise again until light; add quarter cup butter softened, half cup currants, teaspoon­ ful cinnamon and nutmeg; shapt into small rounds; place close together, and when well risen bake in a moderate oven; glaze with sugar and milk or with white of an egg beaten stiff with sugar; make a deep cut line across before they are put in oven, and you have “hot cross buns.” Mrs. Hiram Sherrill. The Way We Cook in East Hampton Waffles.—Beat three eggs light, sift in one pint flour and one heaping teaspoonful baking powder, two heaping table­ spoonfuls melted butter; add sweet milk until the consistency of buckwheat cakes; have the irons hot and well greased; cook quickly, and serve immediately with maple syrup. Mrs. T. M. Stratton. Sallie Lunn.—One cup milk, one pint flour, one egg, piece of butter size of an egg, two teaspoonfuls baking powder, two tablespoonfuls sugar. Mrs. J. M. Strong. Canaille Bread.—Tablespoonful cornmeal scalded, one tablespoonful molasses, one tablespoonful yeast, one pint milk and a little salt; mix thick with canaille; this for one loaf. Mrs. John Lawrence

Cake Teach your girls to bake when they are young-, and when they are old their husbands will not depart from them. Fruit Cake.—One and a half pounds flour, one and a half pounds butter, one and half pounds brown sugar, two pounds citron, four pounds currants, four pounds raisins, one ounce cinnamon, one ounce allspice, one ounce cloves, one nutmeg, two gills molasses, two gills brandy, twelve eggs, half tea­ spoonful saleratus, one tablespoonful milk. Mrs. Henry D. Hedges. Cider Cake.—One cup butter, two cups sugar, three eggs, beaten separately: three-quarters cup cider, four cups flour, one scant teaspoonful soda, teaspoonful spice; mix soda and spice with flour and bake in two shallow pans. Mrs. B. M. Osborne. Crullers.—One cup sugar, two eggs, one cup milk, one tablespoonful butter, two teaspoonfuls baking powder; flour to roll. Mrs. James M. Strong. Crullers.—Two cups sugar, one cup milk, one cup cream, two eggs, a little salt, one teaspoonful soda; flour to roll; if more richness is desired add piece butter size of an English walnut. Miss A. L. Worthington. Composition Cake.—One and three-quarteis pounds flour, one and three-quarters pounds sugar, three-quarters pound butter, four eggs, two pounds raisins, one pound currants, one- half gill brandy, one pint milk, one teaspoonful cream tartar, one-half teaspoonful soda. Mrs. Caroline Homan. 99 The Way We Cook in East Hampton

•II ^ half cups sugar, four eggs, one cup milk, eight teaspoonfuls melted butter, one teaspoonful soda- flour to roll. Mrs. S. R. Miller. ’ Crullers. Five tablespoonfuls of rich, sweet cream, three eggs; two teaspoonfuls baking powder, five large tablespoon­ fuls sugar; spice and salt; flour to roll out. J. B. Terry. Doughnuts.—One cup each of sugar, lard, milk, and yeast; two eggs and one nutmeg; flour to roll; fry in hot lard. Mrs. Lawrence. Crullers.—Four tablespoonfuls butter, five tablespoonfuls sugar, four eggs, half a nutmeg, a little salt, and teaspoonful saleratus dissolved in a cup of milk. Mrs. Lawrence. Crullers.—Two cups sugar, piece of butter size of a small egg, four eggs, one cup milk, three teaspoonfuls baking pow­ der, salt and spice to suit taste; mix as soft as possible. Miss Sadie Conklin. Doughnuts.—One and a half cups sugar, one and a half cups milk, one egg, one tablespoonful butter, one tablespoon­ ful lard, one teaspoonful sale.atus, one heaping teaspoonful cream tartar, nutmeg, cinnamon, and cloves, and a little salt. Mrs. Hannah Jones. Fruit Cake.—One pound brown sugar, one pound flour, three-quarters pound butter, one cup molasses, nine eggs, one teaspoonful soda dissolved in one tablespoon water, two pounds raisins seeded and chopped, two pounds currants, quarter pound citron, two tablespoonfuls cloves, two table­ spoonfuls cinnamon, one teaspoonful nutmeg, one tablespoon­ ful whiskey or brandy; this receipt makes three loaves. Mrs. David Sherrill. Fig Cake.—One and a half cups sugar; half cup butter, half cup milk, two and a half cups flour, whites of four eggs; bake in layers. Filling.—One pound raisins, chopped half pound figs, half pint hot water; mix all together; let stand over night; spread soft icing over cake before putting in fruit. Miss Annie I. Huntting. Sponge Molasses Cake.—One cup shortening, two cups molsses, half cup sugar, five cups flour, four eggs, one table­ spoonful soda, two scant cups boiling water; nutmeg or cin­ namon. Mrs. Hannah Jones.

lOO The Way We Cook in East Hampton For Making Fruit Cake.—Use dark brown sugar and brown the flour; it will not rise up much, so fill the pans about as full as you want the cake thick; smooth over the top with a knife. It will ice better; use confectioners’ sugar for icing. Mrs. George Osborn. Silver Cake.—^Two cups sugar, whites of eight eggs, half cup butter, three-quarters cup milk, two and a half cups sifted . flour, two teaspoonfuls baking powder; stir sugar and butter • to a cream, then add the whites of eggs, then flour and milk. ‘ ) /v • •.‘ ’""'•Mrs. Jeremiah Mulford. Gold Cake.—Yolks of eight eggs, one cup sugar, three quarters cup butter, two cups sifted flour, half cup milk, two teaspoonfuls baking powder. Mrs. Jeremiah Mulford. Molasses Cake.—Two cups molasses two eggs, one cup milk, one scant cup butter, three and a half cups flour, one teaspoonful soda dissolved in the milk. Mrs. Ulysses Lee. Fruit Cake.—One pound sugar, one pound- flour, three- quarters pound butter, four eggs, one teaspoonful soda, one and half pounds raisins, three-quarters pound citron, one cup milk, teaspoonful vanilla, spices; wet raisins with molasses. Mrs. Charlotte Mulford. Brown Cake.—Half cup sugar, one cup molasses, half cup butter, two teaspoonfuls soda in a cup hot water, two and half cups flour, two well beaten eggs the last thing; bake in layers and put together with thick white icing. * ® Mrs. S. R. Miller. « Caramel Cake.—One and one-half cups sugar, quarter cup melted butter, half cup milk, one and quarter cups flour, three e<^gs one square chocolate; scrape chocolate; add five tea­ spoonfuls sugar, three tablespoonfuls boiling water and stir into dough; baking powder. Boiled Icing. One cup sugar, third cup water, whites two eggs. Mrs. S. Tillinghast. Bread Sponge Cake.—One cup sugar, half cup butter, two eggs beaten together, and add cup bread sponge and one tea­ spoonful soda dissolved in half cup warm water, one teaspoon­ ful each cinnamon, cloves, allspice, one cup each seeded raisins and currants, and a small piece of chopped citron; flour to make thick as fruit cake. Mrs. Lizzie Lee. Cheap Chocolate Cake.—One cup milk, one cup sugar, two cups flour, three teaspoonfuls baking powder, butter size of egg- flavor with lemon or vanilla; prepare the chocolate for lung nfur any recipe liked. Mas. S. H. M.lper.

lOI The Way We Cook in East Hampton Osborne Cake.—Three cups sugar, one cup butter, one cup milk, five cups flour, six eggs, one teaspoonful soda, two of cream tartar; this makes two loaves. Mrs. S. R. Miller. Cocoanut Cake.—One and a half cups flour, one cup sugar, half cup cream, two eggs, teaspoonful soda and two of cream tartar; for icing, one grated cocoanut and the whites of two eggs, with sufficient sugar. Miss Ella C. Osborne. Caramel Cake.—Grate a half cake chocolate and mix with half cup milk, yolk of an egg, one cup powdered sugar, one teaspoonful vanilla; boil until chocolate and sugar are dis­ solved ; let cool while making cake as follows: One cup sugar, half cup milk, half cup butter, two cups flour, two eggs, two teaspoonfuls baking powder; add the boiled chocolate and bake in layers; for the filling see recipe for caramel cake icing. Miss Ella C. Osborne. Black Cake.—Three-quarters pound sugar, three-quarters pound butter and same of flour, one pound citron, two pounds raisins and two of currants, a half ounce cinnamon, half ounce allspice and same of cloves, half a nutmeg, one gill brandy, one gill molasses, six eggs; this makes two loaves. Mrs. E. H. Dayton. Edmondson Cake.—One pound flour, one pound sugar, half pound butter, six eggs, two teaspoonfuls cream tartar sifted in the flour, one teaspoonful soda stirred in half cup cream. S. M. Mulford. Cream Sponge.—Three eggs beaten together, one and a half cups sugar, half cup milk, one and half cups flour, flavor­ ing, two teaspoonfuls baking powder. Filling.—Two cups brown sugar, half cup water; boil until it threads; beat whites of two eggs stiff and beat into the sugar until cold. Mrs. S. Tillinghast. White Cake.—Beat to a cream one heaping packed down cup butter and two cups sugar, next add a teacup of whites of eggs beaten to a stiff froth; have ready two even pints flour in which you have mixed one and half large tablespoonful cornstarch and two teaspoonfuls baking powder; stir this into the above mixture, a little at a time, with two-thirds cup of milk; when all is mixed, stir in small quarter cup cold water; flavor Mrs. S. M. Mulford. Ginger Cakes.—One cup each sugar, lard and molasses, one tablespoonful ginger, one tablespoonful cinnamon, two teaspoonfuls saleratus dissolved in three tablespoonfuls hot Mrs. John Lawrence

103 The Way We Cook in East Hampton Dried Apple Cake.—One cup dried apple soaked over night, chopped fine; add cup molasses and stew soft; one cup sugar, one cup milk, half cup butter, three cups flour, half teaspoonful saleratus; spice to taste. ^ Mrs. John Lawrence.

Plain Cake.—Three-quarters cup butter, two cups supr, two and a half cups flour, half cup milk, four eggs, half tea- spoonful soda, and two teaspoonfuls cream tartar; flavor with orang. powder, or a little rind and

Ginger Nuts.—One cup butter, one cup sugar, two cups molasses four and a half cups flour, one tablespoonful soda, one tablespoonful ginger. Mrs. Charlotte Mulford. Cream Puffs.—One cup water, one cup flour, half cup but­ ter and three eggs; boil water and butter together and while boiling stir in flour dry; when cool stir ing; bake not a minute less than twenty-five. Cream for the Puffs.—One cup milk, half cup sugar, one egg, three table­ spoonfuls flour; beat sugar and eggs together; add the flour, and stir into milk while boiling hot. ^ ^

Molasses Cake.—One cup molasses, one cup cream, one teaspoonful saleratus disolved in tablespoonful vinegar, and p„, i„ the last thing; stir quite st.ff

Water Sponge Cake.—Two cups sugar, four eggs, two cups flour, three-quarters cup ho. water t«o «gsP“nfuls baking powder. Orange Cake.—Two cups powdered sugar, two cups sifted flour^ half cup cold water, one teaspoonful baking powder, “e eggl whites two eggs. I”*'? rind of one orange, whites two eggs, one cup or more suga , beat together and put between cake. ^ Huntting.

Pound Cake.—Three-quarters pound butter, one cup sugar, half pound flour, four eggs, one waur, two teaspoonfuls baking like. Plain Cake_Two cups sugar, half cup butter, three cups flour, four eggs, half enp nrilk, and powder. 103 The Way We Cook in East Hampton

Apple Filling for Cake.—One cup sugar, one cup water, one cup stewed apple, one egg, one tablespoonful flour, the grated rind and the juice of a large lemon; mix all together, then put your dish in a kettle of water and let it come to a Mrs. Julia Hedges. Fruit Cake.-;—One pound flour, fourteen ounces sugar, onc- half pound butter, one-half pint milk, two eggs, one teaspoon­ ful saleratus, two pounds raisins, one pound currants, one- half pound citron, one nutmeg, one teaspoonful cinnamon, one teaspoonful cloves. Mrs. Sineus Talmage. Superior Sponge Cake.—One and a quarter pounds sugar; beat to a froth with the yolks of twelve eggs; add the grated yellow of a lemon rind and half the juice of the lemon; then beat the whites to a stiff froth and mix with sugar; beat the whole without cessation fifteen minutes, then stir in gradually three-quarters pound flour; as soon as flour is well mixed in, pour into pans and bake immediately in a rather quick oven nearly an hour. Mrs. Charlotte Mulford. Molasses Drop Cake.—Two cups molasses, one cup lard or butter, two teaspoonfuls saleratus, one cup water, half tea­ spoonful cloves, flour so spoon will stand upright in dough; drop in pans. Mrs. Joanna Huntting. Molasses Crullers.—One cup molasses, two eggs, four tea­ spoonfuls butter, one teaspoonful saleratus; spice to taste; flour to roll out nicely. Mrs. Joanna Huntting. Snow Cake.—Three-quarters cup butter, two cups sugar; half cup milk, two and half cups flour, half teaspoonful soda, one and a half teaspoonfuls cream tartar, whites of eight eggs; mix soda and cream tartar with flour. Mrs. B. M. Osborne. Dream Cake.—Make the above recipe, and bake in three shallow pans; flavor one with vanilla, one with lemon and one with rose; frost each and sprinkle cocoanut and put together. Mrs. B. M. Osborne. Molasses Cake.—Two cups molasses, half cup lard, one egg, three tablepoonfuls vinegar, one tablespoonful soda, a little salt, water to dissolve soda; mix very soft; chocolate icing on this is very nice. Mrs. Elmer Smith. Pork Cake.—One pound fat salt pork chopped fine; boiled two minutes in half pint water, one cup molasses, two cups sugar, three eggs, two teaspoonfuls soda, cinnamon, cloves, allspice, nutmeg, raisins, currants. Mrs. Elmer Smith.

104 The Way We Cook in East Hampton

New England Chocolate Cake.—Beat to a cream two- thirds cup butter, two cups powdered sugar; then add four eggs, one and half cups milk, one quart flour, three teaspoon­ fuls baking powder; bake in layers, and spread them with jelly, made by putting half pound Baker’s chocolate in a dish with one cup sugar, one and half cups milk; let heat, then stir quickly till thick and smooth. Mrs. S. C. Grimshaw. Tilden Cake.—One cup butter, two cups pulverized sugar, one cup milk, three cups flour, half cup cornstarch, four eggs, two teaspoonfuls baking powder, one cup raisins, if you like. Mrs. Amelia Beers. Crullers.—One cup cream, one cup milk, one and half <:ups sugar, two eggs, four teaspoonfuls baking powder, salt, nutmeg; sift baking powder in one quart flour, and use enough of it to make a soft dough. Mrs. David Huntting. Molasses Cookies—Two cups molasses, one cup lard, one cup sugar, half cup sour cream, two eggs, one tablespoonful ginger, three teaspoonfuls soda, flour enough to roll. Mrs. David Huntting. Everyday Cake.—One cup sugar, half cup butter, half cup milk, three cups flour, two eggs, half teaspoonful soda, one tea­ spoonful cream tartar, one teaspoonful extract leinon; beat butter and sugar together; then stir in egg, and give that a good beating; dissolve the soda in the milk and add that; next sift the cream tartar in flour, and give all a good beating to­ gether and bake in a moderate oven. Mrs Frank Givens. Scrap Cake.—Half pound lard scraps chopped fine, half cup boiling water, one cup molasses, half cup sugar, half tea­ spoonful soda, half pound raisins, cloves, cinnamon, allspice; flour to thicken, two eggs. Mrs. George Jackson. Coffee Cake.—One cup coffee, one cup molasses, one cup sugar, one cup butter, half pound raisins chopped fine. °ne egg one teaspoonful each of cinnamon, cloves and soda; three cups flour. Mrs. George Jackson. Raised Doughnuts.—One quart milk, two pounds sugar, one pound shortening, eight eggs, cinnamon and cloves; sponge at night with two large tablespoonfuls of y^st, add the rest in the morning. Mrs. George E. Baker. Custard Filling for Cake.—One cup boiled milk, three eggs, half cup sugar, one heaping teaspoonful cornstarch, one

105 The Way We Cook in East Hampton tablespoonful butter; stir this into milk and cook till it thick­ ens; when cold add whites, well beaten, and flavoring; spread on cake when cold. Mrs. William P. Bennett. Chocolate Caramel Cake.—One and a half cups sugar, one cup milk, two cups flour, one tablespoonful butter, one and half eggs, one small teaspoonful soda, two teaspoonfuls cream tartar. Chocolate.—Half cake grated chocolate mixed with half cup milk and yolk one egg, one cup sugar, one teaspoon­ ful vanilla; boil till chocolate and sugar are blended; when somewhat cool add to batter, and bake in layers.—Filling.— Two cups sugar, three-quarters cup milk, butter size of egg, vanilla; boil exactly three and a half minutes; beat until cool. Mary Esther. Lemon or Orange Filling for Cake.—To half cup boiling water add yolk one egg, half cup sugar and two tablespoonfuls flour, moistened with cold water; also small lump of butter; when custard is cooked and cooled add juice and grated rind of two lemons or oranges. Mrs. D. W. Talmage. Chocolate Icing for Any Plain Cake.—Half cup milk, two cups white sugar; boil and stir five minutes, then set the dish into another of cold water, and stir until hard enough to spread on cake; melt chocolate and spread over this; flavor cream with vanilla. Mrs. Adelia Sherrill. Angel Cake.—Whites of eleven eggs, one and a half cups sugar, one cup flour, one teaspoonful cream tartar, vanilla, pinch salt; bake forty minutes in an ungreased pan. Mrs. Charles Conklin. Raisin Filling for Cake.—Two cups granulated sugar boiled in half cup water till it candies when dropped into cold water; white of one egg beaten very light and stirred into the sugar after it cools a little; add one cup of seeded and chopped raisins and flavoring, if you like. Miss Mary Lynch. Gold and Silver Cake.—White part: Two cups sugar, four whites eggs, one cup shortening, four scant cups flour, one cup milk, two small tablespoonfuls baking powder, flavoring. Yel­ low part: Two cups sugar, four yolks eggs, one and half cups milk, one cup shortening, four cups flour, two small table­ spoonfuls baking powder, flavoring. Miss Mary Lynch. %, Soft Molasses Cake.—One cup molasses, one cup sugar, two-thirds cup wetting, two-thirds cup shortening, two eggs, heaping teaspoonful soda, flour and spice. Mrs. Frank S. Edwards. io6 The Way We Cook in East Hampton One cup molasses, half cup lard, one egg, one cup milk, two and a half cups flour, salt, a little nutmeg and cinnamon, one heaping teaspoonful soda rubbed smooth in milk. Miss Sallie Parsons. Neapolitan Cake.—One and a half large coffee cups sugar, one coffee cup milk, three teacups flour, four eggs, two heap­ ing teaspoonfuls baking powder, divide into three parts; flavor one with vanilla; melt quarter cake chocolate and mix ^ the batter of another, and color the third with a teaspoonful of cochineal; bake and put together with boiled icing. Mrs. Teunis R. Barns. Boiled Icing.—Two cups “C” sugar, two tablespoonfuls water; boil until it threads, and pour on to the beaten whites two eggs and beat till perfectly cold. Mrs. Teunis R. Barns. Maple Cream for Cake.—Two cups brown sugar, half cup water; boil until it hardens in water; cool three minutes, then add the beaten whites two eggs; beat until sjig“tly then put on cake. Mrs. George A. Eldredge. Corn Crullers.—Three heaping cups cornmeal, one cup flour, one egg, one teaspoonful soda; salt; make sti wi milk or water, as stiff as corn bread; fry in hot la^, a table­ spoonful at a time. Miss Sallie Parsons. Leopard Cake.—Two cups sugar, one cup water, half cup butter, three and half cups flour, three eggs (beat whites and yolks separately), two teaspoonfuls baking powder; bake i three layers, adding to one of them one cup raisins, a cloves and cinnamon; put together with boileji

Measure Pound Cake.—Six eggs, one cup butter, one and half cups sugar, one and half cups flour; cream the butter add the flour and beat thoroughly together; beat the sugar a eggs very light, then put all together; the more it is beaten the better it will be; flavor with nutmeg or bitter almond. Oeuer ll wi i ^ p jy^ycHMORE. Chocolate Cake.—One and half cups sugar, one ^up jnill^ two cups flour, one tablespoonful butter, two eggs (leaving orwh"L of onO, one small teaspoonful soda, two teaspoonM cream tartar. Filling.—Six tablespoonfuls chocolate, eight tablespoonfuls sugar, enough milk to moisten; when meUed over hot water, add beaten white of «gg^with ™dla.

107 The Way We Cook in East Hampton Grate half cup chocolate; mix half cup milk, yolk of one egg, one cup pulverized sugar, one teaspoonful vanilla; boil till chocolate and sugar are dissolved, and let cool while you make the cake; one cup sugar, half cup butter, two eggs, half cup milk, two cups flour, two teaspoonfuls baking powder; add to this the boiled chocolate; bake in layers. Icing Between Layers.—Two cups light brown sugar, whites of two eggs, six tablespoonfuls water; let it boil till it ropes (try in cold water), put in eggs and beat till thick. Mrs. W. F. Muchmore. Molasses Cookies.—Two quarts flour and one and half cups lard rubbed together, two cups molasses, two tablespoon­ fuls ginger, half cup water, three teaspoonfuls soda, a little salt. Mrs. S. C. Grimshaw. French Chocolate Cake.—For white part: Two cups sugar, two-thirds cup butter, whites of six eggs, three cups flour, three teaspoonfuls baking powder, one and half cups milk. For dark part: Make same as above, substituting yolks for whites of eggs, and adding one cup grated chocolate; make two layers of each cake and put together with following cus­ tard, alternating dark and light cakes: Custard—one pint milk, two eggs, half cup sugar, one tablespoonful cornstarch, vanilla. Mrs. F. E. Grimshaw. Orange Cake.—Two cups sugar, half cup butter, two cups flour, half cup boiling water, yolks of six eggs, whites of four, two teaspoonfuls baking powder, grate outside of orange in the cake. For the icing: Whites of two eggs, one cup sugar, inside of orange. Mrs. George Osborn. Hermits.—One and a half cups sugar, one cup butter and lard mixed, one cup chopped raisins, three eggs, one teaspoon­ ful each of soda, cinnamon, cloves and nutmeg; dissolve soda in a little water. Mrs. H. D. Hedges. Ginger Snaps.—One cup butter and lard mixed, one pint molasses, two tablespoonfuls ginger, one cup brown sugar, one heaping teaspoonful saleratus, not quite half cup milk; do not make too stiff; bake in a slow oven. Mrs. George Osborn. Buttermilk Crullers.—One egg, one cup sugar, one cup buttermilk, butter half the size of egg, one teaspoonful soda, salt. Mrs. George Osborn. Peanut Jumbles.—One cup butter, two cups sugar, four eggs, half teaspoonful soda dissolved in a little warm water, io8 The Way We Cook in East Hampton nutmeg, two quarts peanuts jammed to a powder, spread thin on buttered tin, and bake in quick oven; cut in squares. Mrs. Norman Barns. Soft Molasses Cake.—One cup molasses, half cup shorten­ ing, one cup milk, two cups flour, one teaspoonful saleratus. Mrs. J. Finley Bell. Molasses Cake.—One cup nearly full of molasses, filled up with sugar; dissolve one large teaspoonful saleratus in half cup coffee and stir in molasses until it foams; then add egg, half cup lard, one teaspoonful each of cinnamon and cloves, a little salt and two scant cups flour. Miss A. L. Worthington. Fruit Cake.—One cup sugar, one cup molasses, one cup butter, one cup milk, four eggs, one teaspoonful soda, two tea­ spoonfuls cream tartar, one nutmeg, three cups flour, two pounds raisins. Mrs. James M. Strong. Composition Cake.—One and half pounds sugar, one and three-quarters pounds flour, three-quarters pound butter, one pound raisins, one pound currants, four eggs, one nutmeg, one cup milk, half gill brandy or wine; spice to taste. Mrs. Helen Stratton. Sugar Cookies.—One cup cream, two cups sugar, two eggs, one teaspoonful saleratus; flour to roll out. Mrs. Joanna Huntting. Sugar Cookies.—Two cups sugar, one cup butter, half cup cream or milk, two eggs, half teaspoonful soda; flavor with nutmeg and vanilla, flour enough to roll. Mrs. Felix Dominy. One cup butter, two cups sugar, three eggs well beaten, one teaspoonful soda dissolved in one cup of sour cream; flour enough to make a soft dough just stiff enough to roll, a little nutmeg. Mrs. F. A. Cartwright. Farmer’s Cake.—One and half cups sugar, one and half cups molasses, two cups dried apples, one cup butter, three cups flour, one cup milk, spice to taste, three eggs, one tea­ spoonful saleratus; soak the apples, chop fine, and cook them in the molasses and spice, and let them cool before mixing in the cake; this makes two loaves. Mrs. S. T. Stratton. Ginger Snaps.—One cup butter, two tablespoonfuls sugar, two cups molasses, two tablespoonfuls water, nine cups flour, one tablespoonful ginger, one heaping teaspoonful saleratus. Mrs. F. a. Cartwright

109 The fVay We Cook in East Hampton Rebecca Cake.—One cup sugar, one cup sweet milk, half cup butter, one egg, one pint flour, one teaspoonful soda, two teaspopnfuls cream tartar; for a change, a cup of raisins or currants, or a mixture of both or an addition of sliced citron may be added. Mrs. F. A. Cartwright Sponge Cake.—Two cups powdered sugar, two cups flour, half cup water, four eggs, half teaspoonful soda, two teaspoon­ fuls cream tartar; flavoring to suit taste; mix sugar, water and beaten yolks of eggs well together; then add the soda and cream tartar mixed with the flour; lastly, the whites of the eggs beaten to a stiff froth, and the flavoring; bake about thirty minutes. Mrs. S. A. Gregory. New Year s Cake.—Two and one-half pounds flour, three- quarters pound butter, one and a quarter pounds sugar, ,one teaspoonful saleratus,-four ounces caraway seeds, half pint warm water with sugar melted in it; roll out and cut in shape. Mrs. T. M. Stratto.m. X, Hot Water Sponge Cake.—Beat four eggs very light, beat in two cups sugar and one cup flour, a little at a time; now another cup flour with two teaspoonfuls baking powder mixed with it; lastly, one small cup of nearly boiling water; bake in moderately hot oven. J. B. Terry. Old Fashioned Composition Cake.—Fourteen ounces sugar, four eggs, fourteen ounces flour, eight ounces butter, half pint milk, one teaspoonful saleratus, one pound raisins; spi^ to taste. Mrs. S. T. Stratton. ^^Jl^White Cake.—One cup pulverized sugar, half cup butter (scant), whites of three eggs beaten light, one and a half cups flour, two-thirds cup milk (scant), two teaspoonfuls baking powder; flavor to taste. Yellow Frosting.—Beat yolks two eggs to stiff froth ; one cup powdered sugar; flavor strong with vanilla. j. b. Terry. Pound Cake.—Mix one pound sugar and fourteen ounces butter together until light; beat nine eggs, whites and yolks separately; add yolks to butter and sugar, then add one pound flour, in which put one teaspoonful baking powder, then add whites of eggs; bake in two loaves one hour in a slow oven. Mrs. Ann Gay. Sponge Cake.—Take one pound sugar in bowl, add yolks nine eggs; stir in same direction with spoon till light, while whites are beaten very stiff, perhaps ten or fifteen minutes; add whites, stirring in same direction, then slowly sift in half I lO The Way We Cook in East Hampton pound flour; if baked in layers leave in oven twenty minutes, if in one loaf forty minutes; have a quick fire when it is first put in the oven, then let it gradually get cooler. Mrs. Ann Gay. One pound sugar, one pound eggs, one small lemon, half pound flour; butter your pans before you commence to make the cake; place sugar in bowl, grate in the rind of the lemon; make a hole in middle of the sugar and break yolks of eggs in, putting the whites in a separate dish; stir with a bright spoon until very light; squeeze in the juice of the lemon and give it a stir; whip the whites stiff and add them; and lastly sift in the flour and rub as little as possible to mix well; pour in pans and place in brisk oven as quickly as possible. Mrs. T. M. Stratton. Caramel Cake.—One generous cup butter, two cups sugar, one small cup milk, three cups flour, yolks five eggs, whites three eggs, one and half teaspoonfuls baking powder, one tea­ spoonful flavoring. Filling for Cake.—One and a half cups cream, three cups light brown sugar, butter size of a walnut; cook these together until it will crackle when dropped in water. Mrs. Abbie Hand. Rose Cake.—Two cups sugar, one cup milk, three cups flour, half cup butter, whites four eggs, one teaspoonful cream tartar, half teaspoonful soda; beat butter and sugar together, then add half the milk and half the flour, then stir in the same again; bake as marble cake, sprinkling pink sugar among it. Mrs. Mary E. Dayton. Boiled Icing.—One large cup sugar, three teaspoonfuls water; boil until it ropes, then add one teaspoonful lemon juice and whites of two eggs; beat very stiff. Mrs John Coyle. Fruit Cake.—One pound each of raisins and currants, half pound citron, six ounces each of butter, flour and sugar, three eggs, half gill brandy, half gill molasses, half a nutmeg, half ounce cloves, one ounce cinnamon. Mrs. Jerry Huntting. Banana Cream Cake.—Two cups suga^;, half cup butter, three eggs, three small cups flour, one cup water or milk, two and half teaspoonfuls baking powder, one teaspoonful vanilla, a little salt. Filling.—Bananas sliced thin between layers and spread thick with whipped cream; to be eaten same day it is made. Mrs. B. M. Osborne.

Ill The Way We Cook in East Hampton Cream Walnut Cake.—One cup sugar, half cup butter, half cup milk, two cups sifted flour, two eggs, two level teaspoon­ fuls baking powder; beat butter to a cream and gradually add sugar, then eggs well beaten, next milk, and lastly flour and baking powder; bake in three jelly tins in moderate oven eigh­ teen minutes. Filling.—One teacup cream, whipped, four table­ spoonfuls powdered sugar, one pound English walnuts chopped fine; mix all together and spread between layers and on top. Mrs. James M. Strong. Nut Cake or Any Layer Cake.—^Two cups sugar, one cup butter, yolks four eggs; mix thoroughly; add one cup milk, three cups flour, two teaspoonfuls baking powder, and the beaten whites; bake in layers. Filling.—One cup sugar, quar­ ter cup water; boil until thick like syrup; beat whites two eggs; put in syrup; beat with egg beater until cool; add one pound chopped nuts, spread between layers. Mrs. Ann Gay. Fig Cake.—One cup sugar, two tablespoonfuls butter, two- thirds cup sweet milk, two cups flour, whites four eggs, two teaspoonfuls baking powder; sift the flour lightly before meas­ uring; flavor to suit taste; this will make three layers; after baking the layers put between them the following, which has been cooked ten minutes; half pound figs chopped fine, one teacup water, and half teacup sugar. Mrs. F. M. Babcock. Crullers.—Two cups sugar, four eggs, butter half as large as an egg, one cup milk, nutmeg and salt, one teaspoonful baking powder to each cup flour. Mrs. W. S. Everest. Pound Cake.—One pound sugar, one pound flour, three- quarters pound butter, eight eggs, one glass wine or brandy, half teaspoonful soda. Mrs. Henry Talmage. Pound granulated sugar, pound flour, fourteen ounces but­ ter, half cup cream, eight eggs, one teaspoonful baking pow­ der; flavor with nutmeg and vanilla. Mrs. Felix Dominy. Soft Molasses Cake.—Two cups molasses, one cup butter, one cup milk, four cups flour, three eggs, one tablespoonful saleratus. Mrs. H. D. Hedges. Black Cake.—Pound butter, one pound flour, three pounds raisins, one pound dark sugar, one pound citron, three pounds currants, one cup molasses, ten eggs, one tumbler brandy, one tumbler wine, one tablespoonful cloves, one tablespoonful mace, two tablespoonfuls cinnamon, half ounce nutmeg, one teaspoonful saleratus dissolved in a trifle water. Mrs. Mary E. Dayton. The Way We Cook in East Hampton Lemon Filling for Cake.—One cup sugar, two-thirds cup hot water, one tablespoonful flour mixed with a little cold water, grated rind and juice one large lemon, yolks of two beaten eggs; stir all together and boil until thick; cool before spreading between layers. Mrs. J. Finley Bell. Raisin Filling.—One cup sugar, two tablespoonfuls water; boil until it threads; whip until cold, then add two-thirds cup chopped raisins; spread between layers. Mrs. J. Finley Bell. Chocolate Filling.—Quarter cake Baker’s chocolate, seven tablespoonfuls sugar; wet with milk; boil until thick. Mrs. a. B. D.\yton. Feather Cake.—One cup sugar, two cups flour, one cup milk, one large tablespoonful butter, two heaping teaspoonfuls baking powder, two eggs; save one white for frosting. Mrs. Jo.^nna Huntting. Cup Cake.—Cup butter, three cups flour, two cups sugar, half cup milk and cream, four eggs, and a pinch soda. Mrs. Betsy Dayton. Layer Cake.—One and a half cups sugar, two cups flour, half cup milk, half cup butter, three eggs, two teaspoonfuls baking powder. Mrs. James E. Gay. Layer Cake.—One and half cups sugar, two eggs, two cups flour, one large spoonful butter, two teaspoonfuls baking powder, one cup milk. Miss Hattie Edwards. Two cups sugar, one cup thick sweet cream, one scant cup milk, two cups flour, two eggs, two teaspoonfuls baking powder; makes three layers. Mrs. C. W. Edwards. Sour Cream Cake.—One cup each of sugar and rich sour cream, one egg, half teaspoonful soda, two cups flour; add spice and fruit if you like. Mrs. D. E. Osborn. Cream Drop Cakes.—Two cups sour cream, one and half cups molasses, one cup sugar, four eggs, two teaspoonfuls soda, flour enough to drop them with a spoon; flavor with nut- ifieg. Mrs. Frank Stratton. Lady Cake.—Three-quarters cup butter, two cups sugar, whites of six eggs to be beaten with sugar and butter, three cups flour, half cup milk, one teaspoonful baking powder; makes two loaves. Mrs. Thomas McGuirk. The Way We Cook in East Hampton Drop Doughnuts.—Three eggs beaten very light in an earthen dish, one cup sugar, one nutmeg, a little salt and cin­ namon, one pint new milk; sift flour enough in, with two tea­ spoonfuls baking powder, to permit the spoon to stand up­ right in dough; drop in hot lard with a dessert spoon, skim out and roll in sugar. Mrs. T. M. Stratton. English Banbury Cake.—Make crust as for pie, roll out, and cut with cover of a quart lard pail, or about four inches in diameter. Filling.—One and half cups seeded raisins, rind and juice one lemon, one and half cups sugar, seven figs; chop figs, rind and raisins; mix all together and put a tablespoonful on each round of paste; wet the edges, lap one side of paste over, pinch the edges together, and stick holes in top of each with a fork; bake from twenty minutes to half an hour. Mrs. O. H. Northrop. 4 The Way We Cook in East Hampton Pies What moistens the lip and what brightens the eye What calls back the past like the rich pumpkin pie —Whittier Pie Crust.—Four cups flour, two cups lard, one cup water, salt; use as little extra flour as possible to keep from sticking. Mrs. B. H. Van Scoy. Three cups flour, one heaping cup lard, one pinch salt, and as little water as possible. Mrs. Ann Gay. Pumpkin Pie.—Pare and cut the pumpkin in pieces about an inch square; put in stewing pan with just enough water to keep from burning; cook slowly until tender (about half an hour), then pass through a colander; to every half pint pump­ kin add a piece butter size of a walnut, and a little salt; mix and let stand until cool; when cold put one pint this pumpkin into large bowl, add pint milk, half teaspoonful ground mace, the same of ground cinnamon, and one teaspoonful ginger; mix all well together, and sweeten to taste; then add four beaten eggs to mixture; line four deep pie plates with good plain paste, fill with the mixture, and bake in quick oven for about thirty minutes. The Kershaw pumpkin is the best for pies. Mrs. Joseph S. Osborne. Lemon Meringue Pie.—A lemon, four eggs, seven table­ spoonfuls sugar; mix with the yolks; grate the rind and mix juice, rind, sugar and yolks together; beat whites stiff, mix with the pulverized sugar, and spread over top and brown. Mrs. James M. Strong. Lemon Meringue Pie.—Two heaping tablespoonfuls corn­ starch, one cup boiling water, one cup sugar, one lemon rind and juice, one teaspoonful butter, three eggs beaten separately; whites saved for meringue. Mrs. Josiah Dayton. Mince Meat.—Two pounds lean fresh beef, one pound suet, four pounds apples, chopped; two pounds raisins, chopped and seeded; two pounds currants, washed and dried; three-quarters pound citron, cut fine; two tablespoonfuls cin­ namon, two tablespoonfuls mace, one tablespoonful cloves, one tablespoonful allspice, one tablespoonful fine salt, one tea­ spoonful powdered nutmeg; sweeten with molasses; three quarts cider; chop the well-cooked meat and suet fine, remov­ ing all gristle and strings; mix with apples, then the fruit, then the molasses and spice, and lastly the cider; mix very thoroughly, scald, cover closely and let stand twenty-four hours before using; it will keep a long time. Mrs. Felix Dominy. 117 The Way We Cook in East Hampton

Lemon Pie.—One lemon grated, one cup sugar, three tablespoonfuls flour, two eggs, one tablespoonful butter; cook and put in baked crust; reserve white of one egg for top. Annie I. Huntting. Cream Pie.—Pint milk, one egg, half cup sugar, two table­ spoonfuls cornstarch; flavor to taste; bake two crusts, and put the cream in between when done. Mrs. Chas. Hudson. Mock Lemon Pie.—One cup sugar, two large apples, half cup raisins, one lemon, two cups water, one tablespoonful flour; chop whole lemon, also apples and raisins; this makes two pies. Mrs. Charles Hudson. Buttermilk Pie.—^Two cups sweet buttermilk, one cook­ ing-spoonful flour, three-quarters cup sugar, one teaspoonful lemon extract, three eggs, using whites for meringue. Mrs. C. Schenck. Mock Mince Pie.—Four crackers rolled fine, with one cup of hot water poured over them, one cup molasses, one cup sugar, half cup vinegar, half pound raisins, one tablespoonful butter, half teaspoonful each of cloves, cinnamon and allspice. Mrs Chase Filer. Lemon Pie.—Make and bake a rich crust, and set aside to cool; then put in a graniteware saucepan one cup sugar; grate over it the yellow rind of a lemon, and add the juice; mix one heaping tablespoonful cornstarch with little water and add one whole egg and the yolks of two; stir all together, and pour over same one cup boiling water; set on stove till it thickens; then turn into the crust; beat the whites with a teaspoonful sugar; spread on top and brown in oven; this makes one pie. Mrs. Jeremiah Mulford. Cream Pie.—One quart milk, three eggs, two cups sugar, two tablespoonfuls flour; boil till it begins to thicken; flavor with lemon; bake in a quick oven; beat the whites of the eggs stiff; add two tablespoonfuls sugar, spread on top and brown slightly. Mrs. James M. Strong. Pumpkin Pie.—^Two cups dry sifted pumpkins, one cup of sugar, three eggs, four cups boiled milk; flavor with ginger or lemon. Mrs. James M. Strong. Lemon Pie.—Add the grated rind and juice of one lemon to cup of boiling water; stir together one tablespoonful corn­ starch dissolved in a little water, the yolks of two eggs, one cup sugar, butter size of an egg; stir all into the water and let it come to a boil, bake this with undercrust; beat the whites stiff with a little sugar, put on top and brown in the oven. Mrs. Ulysses Lee. ii8 The Way We Cook in East Hampton Mock Mince Pie.—One cup rolled crackers, one and a half cups sugar, one cup molasses, one cup cider or vinegar and water mixed, one cup water, two-thirds cup butter, one cup chopped raisins, two eggs beaten and stirred in the last thing; spice as you like. Mrs. S. H. Miller. Lemon Pie.—Grated rind and juice of one lemon, one cup sugar, two eggs all beaten together, two tablespoonfuls flour, wet with cold water, added to a cup boiling water, then add lemon, etc., and cook till thick; last add tablespoonful butter. Mrs. Henry Talmage. One cup hot water, one tablespoonful cornstarch, wet with cold water, one cup white sugar, one tablespoonful butter, the juice and grated rind of one lemon; cook for a few minutes, add a well-beaten egg and bake with only an undercrust. Mrs. C. H. Mayes. Juice and grated rind of one large lemon, two medium­ sized potatoes grated, one cup sugar, one cup water, two eggs; whites kept out for meringue. Slice three lemons, extracting seeds, and cook in about two quarts of water until tender; sweeten to taste; add about one and a quarter cups flour, wet up in cold water, and a little salt; bake with two crusts. Mrs. D. W. Talmage. One cup boiling water, tablespoonful cornstarch, remove half the peel from one lemon and chop the remainder fine; boil this mixture till thick, then remove from stove and add cup of sugar and one egg. Mrs Frank Givens. Cream Pie.—Four tumblers milk, two eggs, two-thirds cup sugar, four tablespoonfuls flour; put in milk and let it boil up; then add sugar, eggs and flour beaten together; when almost cold flavor to taste; roll the crust and bake it, pricking it all over with a fork first to keep it from puffing up; there is no baking after putting in the cream; this will make two pies. Mrs. William P. Bennett. Pie-Plant.—Two cups chopped pie-plant, two eggs, nearly two cups sugar, two tablespoonfuls flour; bake with two ^j.yg^g Mrs. Dreda Dominy. Chocolate Pie.—One and a half cups milk, three table­ spoonfuls grated chocolate, half cup sugar; let boil till thick, add a little cornstarch if it doesn’t thicken enough; let it then add one egg and two yolks well beaten; flavor with vanilla; put in crust (that has been baked) ; beat the two whites, put on top and brown in oven. Mrs. B. H. Van Scoy. The Way We Cook in East Hampton

^ Summer Mince Pic-—Three soda crackers, two cups boil- ing water, one cup raisins, chopped, one and a half cups mo­ lasses, one cup sugar, half cup vinegar, piece butter size of an egg, one teaspoonful cinnamon, half teaspoonful cloves teaspoonful salt, pint chopped apples. ’ Mrs. George A. Eldredge. Rhubarb Pie.—To one pint rhubarb stewed and mashed, add sugar enough to sweeten, a little butter and salt, table­ spoonful flour, mixed smooth with a little water, yolks of two eggs, one teaspoonful lemon extract; line a plate with paste; put in mixture and bake; when done make meringue of whites of eggs and sugar; put on top, return to oven and brown. Mrs. Geogre A. Eldredge. Cream Pie.—One pint milk heated in a double boiler, one tablespoonful cornstarch wet in cold milk and stirred into the hot milk and cooked until it thickens; allow to cool, then add one pint cream, sugar, salt and nutmeg to taste. Miss Jennie T. Edwards. Three tumblers milk, one cup sugar, four tablespoonfuls nour, small piece butter, two egg’s, flavor. Miss Sallie Parsons. Pumpkin Pies.—Boil pumpkin, press through a colander, then strain through a cloth; for two pies use one egg, sugar to taste; also cinnamon and nutmeg, salt, one tablespoonful flour and sufficient milk to make the pumpkin about the con­ sistency of thin cake batter. Mrs. Jerry Huntting. Molasses Pie.—One quart molasses, one pint water, two tablespoonfuls flour, three eggs, butter size of an egg, two lemons chopped fine, mix and warm on the fire before putting in the crust; bake with only one crust; sufficient for six pies. Mrs. Sarah Gardiner. Jelly Pie.—One large cup jelly, one egg, three tablespoon- tuls cream or milk; mix well and bake with one crust. Mrs. Sarah Gardiner. Thanksgiving Mince Pie Meat.—Four pounds beef chopped fine, peck Greening apples chopped, two pounds cur- rants, four pounds raisins stoned, one pound citron shaved fine, pound suet chopped fine, one pound brown sugar, two quarts sweet cider, one pint boiled cider, quart molasses, half cup salt, one tablespoonful each mace and cinnamon, two nutmegs^ tablespoonful each allspice, white pepper and cloves, half cup rose water; boil cider, molasses, sugar, spices, and dried fruits

120 The Way We Cook in East Hampton ten minutes; pour over it meat and apples; if you prefer you may omit the apples when the mixture is made, and then when the pies are made use twice as much freshly chopped apples as you have of the meat mixture; do not add rose water till after mixture is scalded; this mincemeat will keep all winter, and is a good rule for a large quantity. Mrs. George Osborn. Everyday Mince Pie Meat.—One cup chopped cooked meat, two cups chopped apples, one cup brown sugar, one teaspoonful salt, two teaspoonfuls cinnamon, half teaspoonful allspice, half nutmeg, half cup Saltana raisins, half cup jelly or marmalade, one lemon; mix all thoroughly, and bake be­ tween two crusts. Mrs. George Osborn. Molasses Pie.—One and a half cups molasses, half cup good vinegar, one egg, two tablespoonfuls flour; season with lemon; this makes two pies. Miss Lois Talmage. Lemon Pie.—Grate the rind and squeeze the juice of two lemons; one cup molasses, one tablespoonful flour; one small potato grated, one egg, one cup water, one cup sugar; makes two pies. Mrs. Ann Gay. ,/^The juice and rind of one lemon, one cup water, one tabiespoonful cornstarch, one cup sugar, one egg, butter size of an egg; boil the water, wet the starch with cold water; pour boiling water on butter and sugar; when cool add lemon and egg; upper and under crust. Mrs. Alex Huntting. For two pies: Two lemons, juice and grated rind, two cups sugar, one cup raisins, three eggs, half cup rolled cracker; bake with two crusts. Mrs. Jerry Huntting. Cream Pie.—Three eggs, three tablespoonfuls milk, two teaspoonfuls baking powder, one cup sugar, one and a half cups flour; this to be baked in layers for the crust. Filling.— One pint milk, one cup sugar, two eggs, two tablespoonfuls cornstarch; cooked together. Mrs. S. H. Miller. Lemon Custard Pie.—Four eggs, two cups sugar, large lemon, two tablespoonfuls flour, two cups boiling water; beat ingredients together, saving whites of three eggs, which are to be beaten stiff; pour hot water to first ingredients, then put in the whites and stir; use large cups and it makes two pies. Mrs. Frank Stratton. Summer Mince Pie.—Three soda crackers, broken in srnall pieces; two cups boiling water poured over them; cup raisins, one and a half cups molasses, cup sugar, half cup vinegar, butter half as large as an egg, teaspoonful cinnamon, half tea­ spoonful cloves, one teaspoonful salt. Mrs. William Hedges. I2I The Way We Cook in East Hampton Cocoanut Pie.—One cocoanut grated, quart sweet milk, four tablespoonfuls melted butter, four eggs, half cup sugar, beat the butter and sugar together; add the eggs, well beaten, then the milk and cocoanut. Mrs. Edward Osborne. Sweet Potato Pie.—Scrape clean two good-sized sweet potatoes; boil; when tender rub through colander; beat yolks of three eggs light; stir with a pint of sweet milk into potato; add small teacup of sugar, pinch of salt; flavor with lemon juice; bake as you would pumpkin pies; when done, make a meringue top with the whites of eggs and powdered sugar and bake a moment in the oven. Mrs. J. B. Hedges.

4

123 _ The Way We Cook in East Hampton Miscellaneous Desserts Short Cake.—One quart flour, two tablespoonfuls lard, one pint milk, two heaping teaspoonfuls baking powder, a little salt. Mrs. Amelia Beers. Three cups flour, two cups sweet milk, two eggs, table­ spoonful butter, two tablespoonfuls sugar, three teaspoonfuls baking powder. Mrs. Dreda Dominy. Strawberry Short Cake.—One quart flour, two teaspoon­ fuls baking powder, half cup butter, cup sweet cream, a little salt; bake in two layers. Mrs. Thomas McGuire. One cup sugar, one egg, scant tablespoonful butter, cup milk, two cups flour, two teaspoonfuls baking powder; bake in moderate oven; when done, invert on platter; split and spread on a layer of strawberries already sweetened; place the other half of cake on, crust side down, and spread as before. Do not butter the cake; serve with cream. Mrs. Wm. A. Hedges. Apple Fritters.—Make a batter with one cup sugar, two eggs, whites and yolks beaten separately, two cups flour, tea­ spoonful baking powder mixed with the flour, chop some good tart apples; mix in the batter and fry in hot lard; serve with maple syrup. Mrs. Elmer Smith. Rhubarb and Huckleberry Pie.—(Original)—Make a rich crust and fill with equal parts of rhubarb and huckleberries; canned huckleberries may be used; sift flour enough over the rhubarb and huckleberries to cover the fruit; bake in moderate oven.

Puddings And solid pudding; against empty praise Lemon Pudding.—Half pound bread crumbs, half pound suet, rind of two lemons, juice of one, two eggs well beaten; mix whole thoroughly with half pound sugar; boil three-quar­ ters of hour in pudding tin or cloth bag. Mrs. S. T. Stratton. Coffee Bavarian Cream.—One cup strong coffee, one pint cream, half package gelatine, cup sugar, one-third cup cold water; soak gelatine in cold water two hours; pour over this

124 The Way We Cook in East Hampton the coffee boiling hot, and when gelatine is dissolved add the sugar; strain into tin basin; beat until it begins to thicken; then add the cream which has been whipped to a froth; when thoroughly mixed turn into a mould and serve cold; make a sauce of whipped cream. Miss Gertie Rackett. Orange Cream.—One-third box of Cooper’s gelatine, four eggs, cup sugar, four oranges, two and a half lemons; beat the yolks; add sugar to them, then the strained juice of the fruit and the gelatine dissolved in a little warm water; mix well and then add whites beaten to a stiff froth; pour into a mould, and set aside to stiffen; serve with or without cream. Mrs. S. a. Gregory. Delicious Strawberry Pudding.—One quart berries, half>i^ teaspoonful salt, two teacups sugar, one tablespoonful butter, three cups flour, two eggs, teaspoonful baking powder, sweet milk to make thin batter; sift salt, flour and baking powder together; add butter melted and well-beaten eggs and milk, mixing all well together; stem berries and add sugar to them; put in well-buttered cups half spoonful batter, then add one spoonful of the sweetened berries, then another of batter and then more berries, and so on until the cups are nearly full; set in steamer and steam twenty minutes; serve hot with a good pudding sauce. Mrs. Wm. A. Hedges. Lemon Custard.—Take quarter pound butter, half pound granulated sugar, mix them as for cake, then add juice and grated rind one lemon; add yolks of three eggs, beaten very light; let this just come to a boil, then add, while on the fire, the whites of the eggs, beaten very light; let this just boil; to be eaten cold. Mrs. Abbie Hand. Apple Snow.—Stew apples and strain them; to one pint apples add the juice of one lemon, cup sugar and whites of two eees: beat thirty minutes; set in ice to cool. Mrs. Thomas McGuirk. Rhubarb Pudding.—One pint stewed rhubarb, three table­ spoonfuls cornstarch, cup sugar; boil all together; add one teaspoonful vanilla; pour in mould; set to cool, serve with sweet cream. Mrs. Thomas McGuirk. Jonquil Blanc Mange.—Three cups milk, two eggs, half package gelatine, one cup cold water, one cup sugar, one tea­ spoonful vanilla, one cup cream; soak gelatine in water two hours; heat the milk to boiling; add a tiny pinch of soda and the sugar; stir in the gelatine and cook until dissolved; beat the yolks of the eggs light and add the boiling mixture to them

125 The Way We Cook in East Hampton

little by little to prevent prdling; pour into wet mould; let stand twenty-four hours; just before serving, whip the cream light and add the whites of eggs, beaten to a meringue; pour over the top. Miss Belle Strong. Chocolate Pudding.—One quart milk, yolks of eight eggs, six tablespoonfuls sugar, two squares Baker’s chocolate, one teaspoonful vanilla; bake in a slow oven about three-quarters of an hour; beat the whites to a stiff froth; add trifle of sugar; pour over the pudding; return to the oven and brown; serve Mrs. J. Finley Bell. Suet Pudding.—One cup molasses, cup sweet milk, cup chopped raisins, cup chopped suet, three cups flour, two eggs, two tablespoonfuls spice and two teaspoonfuls baking powder; boil two hours. Mrs. Remington King. Delicious Indian Pudding.—Six tablespoonfuls Indian meal, three eggs, cup molasses, half cup sugar, quarter pound suet chopped very fine and free from strings, half teaspoonful cinnamon, one teaspoonful ginger, little nutmeg and salt, one quart milk, scalded; swell the meal with little cold milk before putting it into hot milk; stir well and add all ingredients but the eggs; cool before adding the eggs; bake slowly one and a half hours; flavor with orange peel grated; stir it thoroughly from the bottom after it begins to bake. Mrs a. E. Hedges. Baked Indian.—One quart milk, four tablespoonfuls corn- meal, two eggs, two cups sugar; flavor with nutmeg; bake three hours. AIrs. Charlotte Mulford. Thanksgiving Pudding.—Cup suet chopped fine, one and a half cups molasses, one cup flour, two cups cornmeal, two cups raisins chopped fine, teaspoonful soda, half teaspoonful cream tartar, a little milk, cloves to taste; boil in buttered mould three and a half hours. Mrs. Frank A. Cartwright. Curds and ^Vhey.—Quart sweet milk, sugar to sweeten, tablespoonful liquid rennet; stfr; put in cool place to harden; serve with sweet cream. Mrs. George Bushnell. Rice la Mange.—Three-quarters cup rice, simmered in one pint milk three hours on back stove, then add half pint cream with half box gelatine dissolved in it; half wineglassful brandy; mix all together with half cup sugar; pour in mould ; set to cool; serve with sweet cream. Mrs. Thomas McGuirk, Prune Whips.—Stew half pound prunes in water to cover; when stewed drain off any juice left and chop prunes up; beat whites of five eggs to froth; stir in three-quarters cup pow- 126 The Way We Cook in East Hampton dered sugar, add quarter teaspoonful cream tartar and pinch of salt; stir prunes in well; bake in earthen pudding dish in a slow oven for about twenty minutes; serve with sweet cream. Mrs a. E. Hedges. Prune Pudding.—Pound stewed prunes, whites four eggs, cup sugar; after they are stewed drain off juice; remove stones and chop; beat eggs very stiff; add sugar gradually, beating all the time; then stir in chopped prunes and bake twenty minutes. Mrs. S. M. Mulford. Rice Snowballs.—Boil pint rice until soft in two quarts of water, teaspoonful salt; put in small cups and when perfectly cold place in dish; make a boiled custard of the yolks of three eegs pint sweet milk, teaspoonful cornstarch, three table­ spoonfuls sugar; flavor with lemon; when cold, pour over the rice half hour before serving. Mrs, J. Finley Bell. Baked Blackberry Pudding.—Pint sifted flour, half pint molasses, tablespoonful melted butter, teaspoonful soda, dis­ solved in as little hot water as possible; stir Aick with ber­ ries; bake one hour. Mrs. S. Tillinghast. Gill Pudding.—Four gills milk, one gill flour, gill sugar, gill butter (scant), two eggs; put milk over to boil; when boiling stir in flour, butter and sugar, which have been well beaten together; when thickened set it to cool; add and whites beaten separately; put in a pudding dish and bake three-quarters of an hour; set in a pan of water while baking, serve with sweet cream. Mrs A. E. Hedges. Steamed Berry Pudding.—One cup sugar, two eggs, one and a half teaspoonfuls baking powder, two cups flour, cup sweet milk, two cups berries; steam Spanish Cream.—Dissolve a third box gelatine in one and a half pints milk, put on stove; when boiling stir in yolks of three eggs well beaten with three-quarters cup sugar; remove from fire and while hot stir in well-beaten whites; flavor and pour into moulds. Mrs. C. Schenck. / Berry Pudding.—Place in pudding dish two quarts of ber­ ries • over berries spread a dough made of cup of sugar, one of milk three of flour, tablespoonful butter, two heaping tea- spoonfuls baking powder and one egg; Fruit Gelatine.—Package gelatine soaked in pint of cold water; add scant one and a half quarts hot water, four lemons ; sweeten to taste, add eight bananas sliced and six oranges cut

127

I The Way We Cook in East Hampton make a stiff batter and boil six hours the first day and two hours the second day; this will make two moderately-sized puddings; must always be put in boiling water. Sauce for pudding: One egg, half cup butter, one and a half cups sugar and two cups water. Mrs. S. H. Miller. White Pudding.—One quart milk, a little salt, five table­ spoonfuls cornstarch, beat whites of four eggs to a stiff froth and drop a spoonful at a time in boiling cornstarch, stirring all the time; flavor to taste, but I only flavor the sauce; beat the yolks of eggs with fine sugar and stir into a coffee cup of cream or milk boiling hot, a little salt, and flavor with vanilla. Mrs a. E. Hedges. Graham Pudding.—Cup molasses, cup sweet milk, two and a half cups graham flour, one tablespoonful butter, even teaspoonful soda, one teaspoonful cinnamon, half a grated nut­ meg:, a little salt, small cup raisins; steam three hours. Mrs. H. Jones. Queen of Puddings.—One and a half cups white sugar, two cups fine dry bread crumbs, five eggs, one tablespoonful butter, vanilla, lemon or rose water flavoring, one quart sweet milk, half cup jelly or jam; rub butter into a cup of sugar, beat yolks very light, and stir these together to a cream; bread crumbs soaked in milk come next, then the flavoring; bake this in a large buttered pudding dish only two-thirds full, until the custard is set; then draw to mouth of oven; spread over with jam or jelly; cover this with a meringue made of the whipped whites and half cup sugar; close the oven down and bake till the meringue begins to color; eat cold -with cream; fresh strawberries may be used, and it is then delicious. Mrs. Felix Dominy. ■Chocolate Pudding.—Pint of bread crumbs, quart of milk, six tablespoonfuls grated chocolate, half teaspoonful cinnamon, two eggs, half cup sugar; to be eaten with sauce made of sweet cream with sugar and a little nutmeg; bake two hours. Mrs. William A. Hedges. Cottage Pudding.—Cup sugar, cup flour, three eggs, four tablespoonfuls milk, three teaspoonfuls baking powder; bake in a loaf. Mrs. Remington King. Bread Pudding in Cups.—Butter custard cups and put few stoned raisins in bottom of each; then fill the cups with stale bread crumbs grated fine; for one pint crumbs allow three-quarters cup milk and two eggs; beat eggs without sep­ arating; add four tablespoonfuls sugar and then milk; pour this carefully over the crumbs that have been placed in cups ;

129 The Way We Cook in East Hampton

stand the cups in a pan of boiling water and bake in a moder­ ately quick oven twenty minutes; turn from cups and serve with a good pudding sauce. Mrs. Wm. A. Hedges. Brown Pudding.—Cup molasses, half cup butter, two cups milk, four cups flour, cup chopped raisins, teaspoonful sale- ratus, cinnamon, cloves and nutmeg; boil three hours. Mrs. B. Z. Griffing. English Plum Pudding.—Twelve ounces good, dry suet, chopped fine; pint each of flour and bread crumbs, teaspoonful each of salt, cinnamon, cloves and ginger, small nutmeg, one pound each of raisins and currants, half pound candied peel (orange, lemon and citron mixed), pound brown sugar; stir these ingredients thoroughly, then add six well-beaten eggs and milk enough to mix, so spoon will stand up in the mixture; tie rather loosely in a well-floured pudding cloth and boil at least six hours. Mrs. D. W. Talmage. Fruit Tapioca Pudding.—Soak over night, or for two or three hours at least, a cup of tapioca in three pints cold water, sweeten and add a generous quantity of fruit—strawberries, raspberries, peaches or apples; add a small pinch of salt and bake until clear, or about half an hour; to be eaten cold with cream. Mrs. J. D. Hedges. Chocolate Blanc Mange.—Quarter box gelatine soaked in cold water half an hour; boil one pint milk, add gelatine, two ounces grated chocolate and stir till dissolved; add half cup sugar and one teaspoonful vanilla; pour in a pan and stir till it thickens, add pint whipped cream; pour in a mould which has first been dipped in cold water; serve with whipped cream. Miss Sallie Parsons. Apricot Pudding.—One cup dried apricots, three cups cold water, half box Cooper’s gelatine; cover apricots with water; set on back of stove and let simmer until tender; pour off the liquor, then add gelatine (dissolved), juice one lemon, cup of sugar; then take liquor and pour over them; pour into moulds; serve with cream. Mrs. S. A. Gregory. Ginger-Bread Pudding.—Three and a half cups flour, half cup butter rubbed in flour, one and a half cups milk, cup mo­ lasses, teaspoonful saleratus; steam three hours. Mrs S. R. Miller. Snow Pudding.—Half of shilling box of Cooper’s gelatine dissolved in pint boiling water; add two cups sugar and juice of two lemons; strain and put in a cool place until it begins to stiffen, thto add whites of two eggs well beaten; when mixed place in mould; a soft custard made of yolks of the

130 The Way We Cook in East Hampton two eggs, pint milk, sugar and salt to taste, pour around pud- ding. Mrs. Henry S. Talmage. Chocolate Pudding.—One quart milk, eight tablespoonfuls chocolate, a little salt; boil all together; one pint fine bread crumbs, one and a half teaspoonfuls cinnamon; teaspoonful vanilla; pour boiling milk over crumbs and let soak; when cool add five beaten eggs and a small cup sugar; bake half an hour; eat with sauce. Mrs. DeWitt C. Talmage. Rice Pudding.—One quart milk, three tablespoonfuls rice, sweetened very sweet with brown sugar, three-quarters table­ spoonful vanilla; set on stove till rice swells two hours, at last one pint of cream poured into it; bake about three-quarters of an hour. Mrs. Henry S. Talmage. Cottage Pudding.—Two tablespoonfuls melted butter, cup sugar, three cups flour, cup sweet milk, one egg, three tea­ spoonfuls baking powder; serve warm with sauce. * Mrs. D. wTW. nrT almage*T A/-»T? . Lucy’s Pudding,—Quart scalded milk, four tablespoonfuls cornmeal, cup molasses, a little soda, two eggs, pinch of salt, flavoring; boil milk and meal together till it thickens, then add other ingfredients and bake about half an hour in quick oven. ® TViT-^.-.Mrs . WT-rrWill T (~'TCollins y-KTC' . Baked Custard.—Quart milk, four eggs, four tablespoon­ fuls sugar; beat sugar and eggs well together; add a little nut­ meg; bake in rather quick oven. Mrs. Frank Givens. Pork Pudding.—Cup pork chopped fine, cup chopped raisins, half cup molasses, pint milk, teaspoonful soda dissolved in milk, two teaspoonfuls cinnamon, flour to make a not very stiff batter; steam three hours; to be eaten with hard sauce. Mrs. Frank Givens.

over oranges; beat i top; brown in oven. Mrs. Frank S. Edwards. The Way We Cook in East Hampton

Tapioca Pudding.—Cup tapioca soaked in water, four eggs, four cups milk, sugar and flavoring; cook beaten yolks eggs, milk and soaked tapioca in double boiler until it thick­ ens; add sugar and flavoring; beat up whites of eggs and put on top; place in oven to brown. Mrs. Frank S. Edwards. Queen of Puddings.—Into a quart of milk put pint of fine bread crumbs, butter size of an egg, yolks four eggs, sweeten and flavor as for a custard and bake; make frosting of whites of eggs and cups of sugar; put on layer of jelly when pudding is hot and then frosting; brown slightly in the oven. Miss Jennie T. Edwards. Pork Pudding.—One cup milk, cup molasses, cup raisins, scant cup fat salt pork chopped to a paste, two eggs, teaspoon­ ful soda, about three cups flour; steam two and a half hours. Mrs. Geogre A. Eldredge. Graham Pudding.—Two cups graham flour, cup molasses, cup milk, cup raisins, one egg, teaspoonful soda, salt and spice to taste; steam about three hours; eat with hard sauce. Miss Sallie Parsons. English Plum Pudding.—Two pounds each of raisins and currants, half pound citron, finely cut orange peel if you like, pound finely chopped suet, seven eggs, quarter cup milk, one and a half pints rolled bread crumbs, two pounds sugar, spices; mix well and boil four hours; eat with whipped cream or a hard sauce. Mrs. O. H. Northrop. Baked Apple Dumpling.—Quart flour, half teacupful lard, teaspoonful soda, two teaspoonfuls cream tartar in the flour, a little salt, wet with milk to a soft dough; stew apples a little and place in pudding dish; cut hole in crust and place on top of the apples and bake about one hour. Mrs. Isaac King. /_^ple Slump.—Pint sifted flour, two teaspoonfuls baking powder sifted together, wet with milk or water; if water is used add scant tablespoonful butter; make into a soft dough that may be dropped from a spoon in form of dumplings; have two quarts peeled and quartered apples in a kettle; add a mix­ ture of one cup sugar, half cup molasses, two cups water, nut­ meg or cinnamon, pinch of salt; soon as it comes to boil, drop the dumplings in and boil twenty minutes; serve with sweet­ ened cream. Mrs. Ann Parsons. Prune Whip.—Pound best prunes, whites three eggs, two- thirds cup granulated sugar, one and a half pints sweet cream, juice half lemon; after prunes are well washed, stew them till perfectly soft; add sugar while cooking; when cold remove

132 The Way We Cook in East Hampton pits; whip whites of eggs, adding prunes and lemon juice; whip all together ten miutes, put in a pudding dish and bake twenty minutes in a moderate oven till a light brown; when very cold, serve with cream whipped and slightly sweetened. Mrs. E. S. Boughton. Lemon Meringue.—Quart milk, pint bread crumbs, cup sugar, two tablespoonfuls butter, yolks four eggs; grate out­ side of lemon in pudding; the whites of eggs, one cup sugar and the inside of lemon for frosting; after pudding is baked spread on the frosting and set in oven to brown. Mrs. George Osborn. Suet Pudding.—Teacup suet chopped fine, half cup molas­ ses, half cup sugar, cup milk, one egg, three and a half cups flour, teaspoonful each cloves and nutmeg, two teaspoonfuls cinnamon, cup raisins, one and a half cups currants, teaspoon­ ful soda dissolved in a little milk; boil two hours; eat with sauce. Mrs. Chase Filer. Apple Pudding.—Pare and quarter enough apples to fill an ordinary pie dish, adding a little water, and set on back of stove while you make your crust; sift into pint fluor, heaping tablespoonful baking powder; into this rub a tablespoonful butter and mix rather soft with sweet milk; roll out the size to cover dish of apples and place in oven; when cooked turn on to plate; spread apples with butter and cover with sugar. Mrs. David E. Osborn. Lemon Pudding.—Eight tablespoonfuls sugar, butter size of an egg, juice and rind of two lemons, pint milk, three eggs, three tablespoonfuls flour, stir butter and sugar, then add eggs and flour, then lemon, and last the milk; bake thirty minutes; eat cold. Mrs. John Gould. Baked Indian Pudding.—Quart boiling milk, cup corn- meal ; wet with cold milk; two-thirds cup butter, three-quar­ ters cup molasses, two eggs and spice to taste. Mrs. S. H. Miller. Steamed Apple Pudding.—Fill a baking dish two-thirds full of sliced tart apples, then take two cups flour, heaping tea­ spoonful baking powder, a little salt, and milk enough for a soft dough; spread on top apples and steam one hour. Mrs. Jeremiah Mulford. N Boiled Bread Pudding.—To quart bread crumbs soaked in waier add cup molasses, tablespoonful butter, cup seeded rais­ ins, teaspoonful all kinds of spices, teaspoonful saleratus, cup flour; steam two hours; serve with sauce. Mrs. Hattie B. Dayton.

133 The Way We Cook in East Hampton

Brown Betty.—Grease a pudding dish and put in layer of good cooking apples, then layer of bread crumbs, with sugar and cinnamon sprinkled over and small bits of butter; then an­ other layer of apples, and so on; have layer crumbs on top; bake until apples are done and all is brown; to be eaten cold with cream. Mrs. John D. Hedges Boiled Suet Pudding.—Cup finely-chopped suet, mixed through three cups flour, cup molasses, cup sweet milk, tea­ spoonful cinnamon, half teaspoonful cloves, teaspoonful soda in milk, one heaping cup raisins, half cup of currants, and the same of chopped citron; boil four hours. Mrs. Edward Osborne. Steamed Chocolate Pudding.—Quart of milk, three eggs, quarter cake chocolate, half cup sugar, three tablespoonfuls cornstarch, teaspoonful vanilla. Mrs. H. D. Hedges. English Plum Pudding.—Cup molasses, half cup butter, one and a half cups milk, three and a half cups flour, teaspoon­ ful soda, pound chopped raisins, teaspoonful cinnamon, tea­ spoonful allspice, half teaspoonful cloves, wine sauce. ‘ Mrs H. D. Hedges. Tapioca Pudding.—Teacup tapioca soaked over night; in the morning add glass currant jelly, half cup sugar, a pinch of salt; pour in mould and set to cool; serve with sweet cream. Mrs. Thomas. McGuirk. Batter Pudding.—Three eggs well beaten, three table­ spoonfuls flour, pint milk; bake in brisk oven; serve with hard sauce. Mrs. Thomas McGuirk. Brunswick Cream.—Quart milk scalded, half box gelatine added to milk, yolks of six eggs beaten very light, eight small tablespoonfuls sugar; stir over fire until a thick custard; re­ move and let stand five minutes; then stir in the whites well beaten; flavor with wine or vanilla; pour into moulds. Mrs. Abbie Hand. Mountain Dew Pudding.—Quart milk, yolks of three eggs, three-quarters cup cocoanut, cup rolled cracker crumbs, sugar to taste; bake half hour; spread meringue of whites over the top, and brown. Mrs. C. E. C. Homan. Minute Pudding.—Pint milk, two tablespoonfuls flour, one egg, salt; stir till it thickens. Mrs. Richard Ketcham. Boiled Suet Pudding.—Cup chopped raisins, one cup suet chopped fine, cup molasses, cup milk, three and a half cups flour, teaspoonful soda, salt; boil three hours. Mrs. Caroline Homan.

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Pudding Sauces The palate is a little organ, and an exacting one, and you can’t fool it with a poor flavor Cottage Pudding Sauce.—One egg, one cup sugar, one pint milk, half cup flour; boil until thick; flavor pudding and sauce with lemon. Mrs. Remington King. “C” sugar is best for sauces, boiled icing, etc. Pudding Sauce.—One tablespoonful butter, one cup sugar creamed together; thin with sweet cream; flavor to taste. Mrs. Nathan Dayton. Hard Pudding Sauce.—^Two cups sugar, half cup butter creamed together; add three tablespoonfuls thick sweet cream; add last thing white of an egg beaten to froth, and flavoring. Mrs. Henry S. Talmage. Hot Pudding Sauce.—Four large tablespoonfuls sugar, two large tablespoonfuls butter, one large teaspoonful flour; cook flour by adding half pint boiling water; then add butter and sugar creamed, and while boiling hot add the white of an egg beaten stiff; flavor. Mrs. Frank S. Edwards. Foam Pudding Sauce.—One cup sugar, half cup butter, one tablespoonful flour, three gills milk, or milk and water boiling hot; salt; flavoring and one egg well beaten. Mrs. George A. Eldredge. Good Sauce.—Half pint milk, half cup sugar; when scald­ ing hot add yolks three eggs well beaten; add when cool the beaten whites of eggs, and flavoring. Mrs. B. H. Van Scoy. Pudding Sauce.—Two cups powdered sugar worked with butter size of an egg and quite smooth; add one tablespoonful milk and one teaspoonful vanilla. Mrs. A. O. Jones. Sauce for Suet Pudding.—One cup sugar, half cup butter ; flavor with lemon or vinegar; use boiling water. Mrs. Chase Filer. Hard Sauce.—White of one egg beaten to froth and thick­ ened with sugar; add a small lump of butter and flavoring. Miss Sallie Parsons. One cup sugar, half cup butter, one egg, two tablespoon­ fuls water; beat sugar, butter and yolk of egg together thor­ oughly, add the water and place over a kettle of boiling water for half hour, stirring occasionally; just before serving add flavoring and beaten white of egg. Mrs. DeWitt C. Talmage.

137 The Way We Cook in East Hampton ^ Pudding.—Two tablespoonfuls flour stirred in enough cold water to make a paste; mix in cup sugar, piece of butter size of an egg, nutmeg to suit taste; pour boiling water over all until it is about as thick as molasses, and let it stand on stove till clear like starch, stirring nearly all the time. Miss Sadie Conklin. Sauce for Cottage Pudding.—Cup hot water, cup sugar, teaspoonful butter, tablespoonful flour. Mrs. H. Jones. . .Foaming Sauce.—Beat together cup powdered sugar and yolks of two eggs; set dish in boiling water and stir in till hot; then add a small piece butter and the whites beaten stiff ■ pour sauce over pudding just before serving. Mrs. John Lawrence. Maple Syrup.—^Twelve corn cobs boiled and water strained , six pounds granulated sugar, two pounds brown sugar; boil down; this makes gallon of syrup, which tastes ex­ actly like genuine maple syrup. Mrs. D. W. Talmage.

Ice Cream and Ices An’t please your honor, quoth the peasant, This same dessert is very pleasant.—Pope. Pineapple Sherbet.—Mix together pint pineapple juice, of two lemons, let this mixture stand for an hour; add quart water and pint sugar; steam and freeze; or sugar and water may be boiled together twenty minutes, steamed fruit juice added, and when cold frozen. Mrs. Henry Talmage. Pineapple Ice.—One juicy, ripe pineapple peeled and cut small, one lemon juice and grated peel, pint sugar, scant pint water; strew sugar over pineapple and let stand; then mash up all together and strain out syrup through wire sieve; add water and freeze. Mrs. Felix Dominy. Currant and Raspberry Ice.—Quart red currants, one pint rasplierries, pint water, one and a half pints sugar; squeeze out juice, mix in sugar and water and freeze. Caramel Ice Cream.—Let a pint of milk come to a boil, beat together cup sugar, one-third cup flour, two eggs and stir into the milk; cook twenty minutes, stirring often, then put another cup sugar into a frying pan and stir over fire until the sugar turns liquid and begins to smoke; turn immediately into the boiling mixture; when cool add quart cream. Mrs. J. D. Hedges.

138 The Way We Cook in East Hampton

Lemonade Ice.—Quart rich lemonade, made very sweet, whites of six fresh eggs beaten light; mix together and freeze. C. I. Hedges Orange Ice.—Boil three-quarters pound sugar in quart of water; when cool add juice of six oranges; steep rinds in little water, strain and flavor to taste with it; juice and rind of one lemon added is a great improvement; freeze it like ice cream. Mrs. Austin Culver. Six oranges, juice of all and grated peel of three, two lemons (juice only), pint sugar dissolved in pint water; squeeze out every drop of juice and steep in it rinds of oranges and lemons one hour; strain; mix in the sugar and the water; stir until dissolved and freeze same as ice cream. Mrs. F. M. Babcock. Lemon Ice.—Six lemons, juice of all, and grated peel of three, large, sweet oranges, juice and rind, pint water, pint sugar; squeeze out every drop juice and steep it in the rind of orange and lemons one hour; strain, squeezing the bag dry; mix in the sugar and water; stir until dissolved and freeze by turning in the freezer, opening three times to beat up all to­ gether. Mrs. Felix Dominy. Pineapple Ice Cream.—Two quarts milk, five eggs beaten separately; let it scald, sugar to your taste; when cold add one quart cream flavor, with pint grated pineapples, then freeze. Mrs. C. Schenck. Excellent Ice Cream.—-Quart sweet cream, quart sweet milk, pound sugar, four eggs, flavor to taste; beat thoroughly together; pour in freezer and keep constantly in motion while freezing. ^Irs. A. Hedges. Coffee Ice Cream.—Three gills cream, three gills milk, two cups sugar, cup strong coffee; mix all together and freeze. Mrs. Thomas McGuirk. Chocolate Ice Cream.—Quart cream, half pound sugar, teaspoonful vanilla, four ounces sweet chocolate; put half the cream with the chocolate and the sugar on to boil; stir and beat until smooth; strain while hot through fine muslin; add remaining half cream; cool and freeze. Mrs. J. S. Osborne. Pineapple Sherbet.—Take can pineapple, chop fine and save juice, quart water, pint sugar and juice of pineapple; when it begins to thicken in freezer add pint cream. Mrs. Austin Culver.

139 The Way We Cook in East Hampton

Ice Cream Hints.—i. Serve wafers, fancy crackers or sponge cake with ice creams. 2. Scald the cream if you wish a firm, solid cream. ’ 3. Always cook eggs and milk for ice creams. 4. A well-beaten white of egg added to a frozen sherbet makes it creamy and smooth. 5. Avoid gelatine and arrowroot if you can afford pure cream. 6. Where part milk is used in recipe, the cream may be whipped before freezing. Mrs. Lincoln and Mrs. Rorer.

Canned Vegetables and Jellies If in winter’s snows, I ween. You would have corn, peas and beans, Look these pages through and see How it’s done in a recipe. Salted Green Beans.—Slice beans and place alternate layers of beans and salt in a crock or tub; put a plate and heavy weight on top; when wanted for use take out a quan­ tity, wash thoroughly and put over to boil in plenty of water. Mrs. Robert Collins. Canned Corn.—Slice green corn from cob and fill jars as full as possible, punching in with end of cob; place jars in a vessel of warm water on stove and boil three or more hours; on taking from boiling water screw tops on tight and cool; when cold wrap each in a paper and keep in a dark place. Mrs. Robert Collins. Canned String Beans.—String and break into pieces; pack in glass cans and fill with cold water; put on rubbers and tops and screw firmly; place in a vessel of cold water and boil five hours. Mrs. Charles Conklin. Preserved Tomatoes.—Select large meaty tomatoes; cut in small pieces, rejecting all juice and as many seeds as possible; it is well to let them drain for a few minutes in a colander; then use half pound sugar to pound of fruit; stir together and let stand over night; cook until it jellies or will harden; add, if you like, one or two lemons cut in slices. Mrs. O. H. Northrop. Canned Tomatoes.—The tomatoes can be peeled or not, but they will be more successful unpeeled; pack them into wide-mouthed jars and fill jars with cold water; adjust top on each jar and set jars into a washboiler; place sufficient warm 140

\ The Way We Cook in East Hampton water in the boiler to reach three-quarters the height of jar; cover the boiler, set in moderate heat and gently bring the water to boiling; boil three hours, then cover the hand with a,, cloth, lift out a jar by its top, fill to overflowing with boiling water and screw on top as tightly as possible; invert jar to discover any leakage; stand jars in place free from dratt, and when cool again tighten tops and place the jars m a cool, dark place. Mrs. George Osborn. Cardinal Jelly.—Soak a box of gelatine in half pint cold water, add pound sugar and pint boiling water; when dis­ solved add half pint sherry and pint cranberry juice and strain. Mrs. a. M. Payne. Orange Jelly.—Soak box Cooper’s gelatine in half pint cold water for a few minutes; add scant quart boiling water, two cups sugar, cup orange and lemon juice; strain into mould. Mrs. Chase Filer. Wine Jelly.—Soak box of gelatine in half pint cold water for two hours; pour on pint of half-boiling water, and stir till all the gelatine is dissolved, but do not set near fire; now add juice of two lemons and sweeten to taste; wring a piece of thin muslin out in hot water, and lay in a fine strainer; strain jelly through this (after adding a pint wine); make one day before using. Mrs. F. M. Babcock.

Candies Sweets to the sweet

Peanut Candy.—^Two cups sugar, half cup water; let it boil, then add half teaspoonful cream tartar in a little cold water; cook until when dropped in cold water it is brittle, then add a piece of butter the size of an English walnut and cook a few minutes longer; stir in two cups peanut kernels and pour into buttered pan. Mrs. Austin Culver. Butter Scotch.—Two cups sugar, half cup water, butter size of an egg, two tablespoonfuls vinegar; flavor to taste. Mrs. Austin Culver. Chocolate Caramels.—Cup grated chocolate, three cups best white sugar, cup good molasses, cup milk, butter size of hickory nut, boil all together twenty minutes and try it; if it hardens when cold it is done; it should be stirred all the time while cooking; pour into buttered tins and when nearly cold mark into squares. Miss Sadie Conklin. The Way We Cook in East Hampton

Sugared Popcorn.—Put into a porcelain kettle one table­ spoonful butter, three tablespoonfuls water, cup sugar, and boil till ready to candy, then throw in three quarts popped corn and stir until the corn is well candied; set kettle from the fire and stir until cooled a little; you will have each grain crystallized and separated; care should be taken not to have too hot a fire, let the corn be scorched while crystallizing; nut meats of any kind prepared in this way are delicious. Mrs. O. H. Northrop. Taffy.—Two cups brown sugar, half cup butter, four ta­ blespoonfuls molasses, two tablespoonfuls water, two table­ spoonfuls vinegar; boil fifteen minutes or more, until done. Mrs. Ann Parsons. Chocolate Caramels.—Cup molasses, cup white sugar, cup brown sugar, cup cream, quarter cup butter, half pound grated chocolate, tablespoonful flour mixed with cream, tablespoonful vanilla; boil together thirty minutes or until done; it usually requires more boiling; less chocolate may be used, say quarter pound, to recipe, also milk may be used if cream cannot be had, but in latter case use a little more butter; these caramels are very waxy and good. Mrs. Ann Parsons. Two cups sugar, cup molasses, cup milk, one egg, half cake Baker’s chocolate, butter size walnut; cook, pour in greased tin and cut in squares. Miss Gertie Rackett. Cream Candy.—Pound white sugar, tablespoonful vinegar teaspoonful extract lemon, teaspoonful cream tartar; add a little water to moisten sugar; boil till brittle; put in extract, then pour out quickly on buttered tin; when cool, pull until white, and cut into squares. Mrs. Ann Parsons.

Miscellaneous Try these and prove this book a blessing;

Weights and Measures— 4 teaspoons liquid=l tablespoon. 3 teaspoons dry material=i tablespoon. 4 tablespoons liquid=i wine glass, >4 gill, or % cup. 2 gills=i cup or pint. i6 tablespoons liquid=i cup. 12 tablespoons dry material=:i cup. 8 heaping tablespoons dry material=i cup. 4 cups liquid=i quart. The Way We Cook in East Hampton

4 cups flour=i quart or i pound, cup butter=^ pound. 2 cups solid butter=i pound. 2 cups granulated sugar=i pound. ' 234 cups powdered sugar=i pound. * ’' 3 cups meal=i pound. • • I pint milk and water=i pound. I pint meat packed solid=l pound. 9 large eggs=i pound. Butter size of egg=2 ounces or cup. Mrs. E. S. Boughton

Hard Soap.—^To one pound potash, use five pounds grease, allowing one-third grease to be tallow; empty contents of potash can into earthen vessel, and pour over it two and a half pints cold water and dissolve; set aside until the temperature is 80 degrees; melt grease in another vessel and set aside until temperature is 120 degrees; slowly pour melted lye into grease and stir until the lye and grease are thoroughly combined; stir slowly, but not too long, or the lye will separate from grease; pour lye into grease, not grease into lye; have grease clean and free from salt; pour into box and cover thickly for several days; when it is ready to cut out it will not shrink. Mrs. John Gould. Lemons.—Before using lemons for any purpose, roll them awhile with your hand on the table; this will cause them to yield a large quantity of juice. Hot alum water is the best insect destroyer known. The smell of onions may be removed from kettles and saucepans by allowing wood ashes and boiling water to stand in them for awhile. Scatter branches of sweet fern where red ants congregate. Get five cents’ worth of tartar-emetic, mix in saucer with sugar and water, and set where ants trouble you. Be careful of it, for it is poison. A wet strip of cotton cloth put around a pie before bak­ ing keeps in the juices. When the boot-heel is slightly tight, rub the inside of the heel with dry soap. If the wick of a lamp does not move easily in the holder, draw out from one side one or two threads. A teaspoonful of borax added to cold starch will make clothes very stiff.

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(h Ihe Way We Cook in East Hampton Salt fish are best freshened by soaking in sour milk. Egg stains on silver may be removed by rubbing with salt. ' A spoonful of vinegar put in water where meats or fowls are boiled makes them tender. fronASh°ng!‘°'

well Rub ink stains with turpentine; after three hours rub

driveVway"rKts.“’^^“' ^ ‘^^Pboard will

V the kitchen floor dash cold frorstriki'igT ■' f"'"* «

M yolkfoV4rbeforwihti“‘'^ .„„Z? “■* mate hot paste of aonr and Spread over paper; the paste remains damp longer than clear water would, giving more chance for the old paper to becS

To clean marble, boil four ounces of soft soap with four ounces powdered whiting and one of soda; apply while hot and let it remain on the marble for a day or so. _. copper, apply a mixture of oil and rotten stone with a chamois, and rub bright.

A ^ ^Rtle borax put in water in which scarlet napkins and faJng'"^^^^^ washed will prevent them from

A handful of borax added to water helps to whiten the clothes. To clean black ribbon, add a little vinegar to some water’ sponge the ribbon off with it and iron while damp between two cloths. > gives*re?kf^ severe burns, glycerine applied immediately

A violent attack of coughing may be instantly relieved by a tablespoonful of glycerine in hot milk. A bag of hot sand relieves neuralgia.

144