Johnny	Cake
	4	cups	corn	meal	3	cups	buttermilk
	1	teaspoon	salt	2	teaspoons	soda
	2	tablespoons	molasses	2	eggs
	This	rule	calls	for	water	milled	corn	meal.	The	usual	kiln
	dried	meal	makes	a	different	quality	and	the	proportions	should
	be	3	cups	of	meal	and	1	of	flour.	Mix	and	sift	the	dry	ingredi-
	ents,	add	the	buttermilk	and	molasses	slowly;	add	the	beaten
	eggs	and	beat	all	together	for	two	minutes	with	a	broad	wooden
	spoon.	Bake	in	two	pans	for	one-half	hour	in	a	moderate	o	en.
	Graham	Muffins
	1	cup	graham	flour
	1	cup	Gold	Medal	flour
	cup	sugar
	1	teaspoon	salt
	1	cup	milk
	Q.	tu|j	augai	egg
	3	teaspoons	baking	powder	1	tablespoon	melted	butter
	Mix	and	sift	the	dry	ingredients	;	add	gradually	the	milk,	the
	egg	well	beaten	and	butter.	Bake	in	hot	buttered	gem	pans
	twenty-five	minutes.
	Raised	Muffins
	4	cups	Cold	Medal	flour
	2	cups	scalded	milk
	1	tablespoon	sugar
	1	yeast	cake
	2	tablespoons	butter
	^	teaspoon	salt
	2	eggs
	Put	the	salt,	sugar	and	butter	into	a	mixing	bowl,	scald	with
	the	milk.	When	lukewarm	add	the	yeast	broken	in	bits	;	stir	to
	dissolve	the	yeast	and	make	a	sponge	with	3	cups	of	flour,	beat
	well.	When	light	add	the	eggs	well	beaten	and	1	cup	of	flour	;
	raise	until	light.	Bake	in	greased	gem	pans	or	rings	in	a	quick
	oven	for	twenty	or	twenty-five	minutes.
	English	Muffins
	4	cups	Cold	Medal	flour
	lig	cups	lukewarm	water
	1	teaspoon	salt
	%	yeast	cake	dissolved	in
	B	%	cup	cold	water
	Add	the	salt	and	the	dissolved	yeast	cake	to	the	warm	water
	and	gradually	stir	in	the	flour.	Beat	the	dough	thoroughly.
	Cover	and	let	rise	in	a	warm	place	for	five	hours.	Shape	the
	dough	on	a	floured	board	into	balls	about	twice	as	large	as	an
	egg,	flatten	to	one-third	of	an	inch	thick.	Lay	these	on	a	warm
	griddle	which	has	been	lightly	greased	and	let	them	rise	slowly.
	As	soon	as	they	have	risen	a	little	increase	the	heat	and	cook
	slowly,	turning	often.	They	should	take	twenty	minutes	to	rise
	and	fifteen	minutes	to	bake.	Tear	them	apart	and	butter	while
	hot.	Miss	Parloa.
	Raised	Graham	Muffins
	Use	the	rule	for	graham	bread,	but	half	fill	well	buttered	gem
	pans.	Raise	until	light	and	bake	twenty	minutes	in	a	quick	oven.
	This	rule	when	baked	in	a	sheet	in	a	flat	pan	is	called	Sally
	Lunn.
	Sally	Lunn
	4	cups	Gold	Medal	flour
	1	teaspoon	salt
	2	tablespoons	sugar
	3	teaspoons	baking	powder
	3	eggs
	2	cups	milk
	2	tablespoons	butter
	Mix	and	sift	the	dry	ingredients,	add	milk	slowly,	the	eggs
	well	beaten,	melted	butter.	Beat	well.	Bake	in	sheet	or	in
	muffin	pans.	The	rule	makes	sixteen	muffins.
	Quick	Coffee	Bread
	Same	as	above,	using	Jg	cup	less	of	milk,	5	eggs	and	sprink-
	ling	sugar	and	cinnamon	on	top.
	Yorkshire	Toasted	Tea	Cakes
	teaspoon	salt
	egg
	pints	sifted	Gold	Medal	flour
	2	cups	scalded	milk
	1	cup	butter	1
	1	yeast	cake	dissolved	in	3
	%	cup	lukewarm	water
	When	the	milk	is	lukewarm	make	a	sponge	using	3	pints	of
	sifted	flour,	add	the	salt	and	melted	butter.	Beat	these	smooth
	and	let	rise	until	very	light.	Add	a	beaten	egg	and	enough	flour
	to	knead	smooth.	Make	this	into	flat	cakes	the	size
	of	a	tea	plate.	Let	them	rise	an	hour	and	bake	in	a
	moderate	oven.	The	next	day	split	and	toast.	Butter
	at	once	and	serve	hot.
	Brown	Muffins
	1	cup	corn	meal	%	cup	molasses
	2	cups	rye	meal	%	teaspoon	salt
	%	yeast	cake
	Dissolve	the	yeast	cake	in	a	little	lukewarm	water.	Add
	enough	more	to	make	a	soft	dough.	Let	rise	over	night.	In	the
	morning	add	%	teaspoon	of	soda	dissolved	in	as	little	warm
	water	as	possible.	Half	fill	well	greased	muffin	pans,	let	stand
	until	light,	bake	in	a	moderate	oven.
	Rice	Muffins,	No.	1
	1	cup	boiled	rice
	Jg	tablespoon	sugar
	1	tablespoon	melted	butter
	1	cup	scalded	milk
	\	yeast	cake
	2	eggs
	Gold	Medal	flour
	Mix	the	first	three	ingredients	thoroughly	;	when	the	milk	is
	lukewarm	dissolve	the	yeast	in	it	and	add	to	the	rice	mixture.
	Use	flour	enough	to	make	a	stiff	dough.	Rise	until	light,	then
	add	the	eggs	well	beaten.	Half	fill	well	buttered	muffin	pans	;
	raise	until	very	light.	Bake	ten	minutes	in	a	hot	oven.
	Cream	Muffins
	2	cups	Gold	Medal	flour
	%	teaspoon	salt
	3	teaspoons	baking	powder
	2	eggs
	1%	cups	cream
	Mix	and	sift	the	dry	ingredients	four	times.	Beat	the	yolks
	and	add	with	the	cream	to	the	flour	slowly.	Beat	the	whites	very
	light	and	fold	into	the	batter.	Bake	in	well	greased	muffin	pans.
	Serve	hot.
	Pauline	Muffins
	2	cups	milk
	1	tablespoon	melted	butter
	2	eggs
	2	cups	Gold	Medal	flour
	1	tablespoon	sugar
	3	teaspoons	baking	powder
	\	teaspoon	salt
	Mix	and	sift	the	dry	ingredients,	add	the	milk	slowly,	the
	eggs	well	beaten	and	the	melted	butter.	Beat	rapidly	until	very
	light.	Fill	gem	pans	two-thirds	full	and	bake	in	a	quick	oven.
	Harrison	Bread
	2	cups	scalded	milk	4	eggs
	1	tablespoon	lard	1	yeast	cake
	Jg	teaspoon	salt	Gold	Medal	flour
	Scald	the	lard	and	salt	with	milk	;	when	lukewarm	add	the
	yeast	broken	in	small	pieces.	When	cold	add	eggs	well	beaten.
	Make	a	thick	batter	with	flour.	Let	rise	until	light	and	bake	in	a
	loaf.	Serve	hot	and	slice	at	the	table	like	cake.
	Blueberry	Tea	Cake
	2	cups	blueberries	1	cup	sugar
	4	cups	Gold	Medal	flour	%	cup	melted	butter
	1	teaspoon	salt	2	eggs
	4	teaspoons	baking	powder	2	cups	milk
	Mix	and	sift	the	dry	ingredients,	add	milk	slowly,	melted
	butter	and	eggs	well	beaten.	Beat	all	together	thoroughly,	dredge
	blueberries	with	flour	and	fold	into	the	batter.	Fill	greased	gem
	pans	three-quarters	full	and	bake	one-half	hour	in	a	moderate
	oven.	Serve	with	stewed	berries.	Miss	Helen	Campbell.
	Squash	Muffins,	No.	1
	%	cup	sugar	Ug	cups	sifted	squash
	1	teaspoon	salt	1%	cups	scalded	milk
	%	cup	butter	1	yeast	cake
	Gold	Medal	flour
	Cool	the	milk	and	dissolve	in	it	the	yeast	cake.	Cream	the
	butter,	add	the	sugar	and	salt,	beat	together	two	minutes.	Add
	squash.	Dilute	with	the	milk	and	dissolved	yeast	cake	;	mix	stiff
	with	flour	(about	five	cups),	knead	well	and	let	rise	till	light.
	Shape	into	biscuit,	raise	slowly.	It	will	take	half	an	hour	longer
	than	for	plain	rolls	and	they	must	not	be	too	warm.	Bake	a	half
	hour	in	a	moderate	oven.
	GOLD	MEDAL	FLOUR	It's	a	Pastry	Flour	It's	a	Cake	Flour.
	54


Squash	Muffins,	No.	2
	2	cups	Gold	Medal	flour
	2	teaspoons	baking	powder
	1	teaspoon	salt
	4	tablespoons	sugar
	1	cup	sifted	squash
	1	cup	milk
	2	eggs
	Mix	and	sift	the	dry	ingredients,	add	the	milk	slowly,	beat	in
	the	squash	and	the	eggs,	well	beaten.	Bake	like	tea	cakes.
	Popovers
	1	cup	Gold	Medal	flour
	%	teaspoon	salt
	%	cup	milk
	1	egg
	%	teaspoon	butter
	Mix	and	sift	the	dry	ingredients,	add	the	milk	gradually,	add
	egg	beaten	until	light.	Beat	the	batter	for	five	minutes.	Have
	iron	gem	pans	or	stone	cups	well	greased	and	hissing	hot,	fill	half
	full	;	bake	thirty	to	thirty-five	minutes	in	a	hot	oven.
	This	rule	when	served	with	a	rich	hot	sauce	for	dessert	is
	called	"	Sunderland	Pudding."
	Graham	Puffs
	2	cups	graham	flour
	1	teaspoon	sugar
	j	teaspoon	salt
	2	cups	milk
	3	eggs
	Mix	the	dry	ingredients	;	beat	the	eggs	till	very	light	;	add
	the	milk	to	the	dry	ingredients	slowly,	beat	in	the	eggs	and	con-
	tinue	beating	for	three	minutes.	Turn	the	batter	into	well	greased
	warm	muffin	pans	and	bake	in	a	moderate	oven	for	half	an	hour.
	If	the	taste	of	rye	be	liked	half	a	pint	of	rye	meal	may	be	sub-
	stituted	for	the	graham.
	Whole	Wheat	Puffs
	2	cups	whole	wheat	flour
	%	teaspoon	salt
	1	cup	milk
	1	cup	cream
	1	egg
	Beat	the	white	to	a	stiff	froth	;	to	the	yolk	add	the	milk	and
	cream	and	beat	together	until	perfectly	mingled	and	foamy	with
	air	bubbles.	Add	the	flour	sifted	with	the	salt	;	continue	beating
	vigorously	for	eight	or	ten	minutes,	then	fold	in	the	beaten	white
	and	turn	at	once	into	hot	iron	gem	pans	and	bake.	Fill	the	irons
	full,	bake	from	thirty	to	thirty-five	minutes.
	Corn	Popovers
	1%	cups	sifted	corn	meal
	2	cups	scalded	milk
	1	tablespoon	melted	butter
	3	eggs
	%	teaspoon	salt
	Scald	the	corn	meal	with	the	milk,	add	butter	and	salt,	beat
	thoroughly.	When	cool	add	3	well	beaten	eggs,	pour	into	hot
	iron	gem	pans	and	bake	from	thirty	to	thirty-five	minutes	in	a
	hot	oven.
	Rye	Breakfast	Muffins
	1	cup	rye	meal
	1	cup	Gold	Medal	flour
	1	cup	milk
	%	cup	sugar
	?3	teaspoon	salt
	3	teaspoons	baking	powder
	1	egg	well	beaten
	Mix	and	sift	the	dry	ingredients,	add	milk	slowly	and	the
	egg	well	beaten	;	beat	all	together,	bake	twenty	minutes	in	muffin
	tins	in	quick	oven.
	Wafers
	2	cups	whole	wheat	flour	2	tablespoons	butter
	J	3	teaspoon	salt	Milk
	Mix	and	sift	the	dry	ingredients	;	cut	and	rub	in	the	butter.
	Make	a	stiff	dough	with	milk.	Take	bits	of	dough	double	the
	size	of	an	English	walnut	and	roll	them	the	size	of	an	eight	inch
	plate.	Bake	in	quick	oven	till	lightly	browiied.
	Beaten	Biscuit
	3	pints	pastry	flour	1	cup	lard	t
	1	teaspoon	salt	Milk
	Mix	and	sift	flour	and	salt	;	cut	and	rub	the	lard	into	the
	flour.	Make	a	stiff	dough	with	milk	or	milk	and	water;	knead
	and	beat	with	rolling	pin	or	mallet	for	one	hour.	The	dough
	should	be	smooth	and	glossy,	bits	should	break	off	with	a	snap.
	Shape	in	thin	flat	cakes,	prick	all	over	with	a	sharp	fork	and	bake
	in	a	moderate	oven	to	a	delicate	brown,	until	the	edges	crack	a
	little.	They	must	have	time	enough	to	bake	thoroughly	or	they
	will	be	heavy	in	the	middle.
	Dodgers
	1	cup	corn	meal	1	cup	boiling	water
	%	teaspoon	salt	1	teaspoon	butter
	Scald	the	corn	meal	with	water,	beat	until	smooth	and	cook
	one	hour	in	double	boiler,	add	butter.	Drop	by	spoonfuls	on	a
	buttered	griddle,	pat	them	flat,	put	a	dot	of	butter	on	each	before
	turning.	They	are	good	accompaniment	to	boiled	ham.	May	be
	used	for	a	winter	breakfast	cooked	in	a	frying	pan	after	sausage
	or	bacon.
	Hoe	Cake
	4	cups	white	corn	meal
	1	teaspoon	salt
	.	Boiling	water
	Mix	salt	and	meal,	add	boiling	water	to	make	a	stiff	batter.
	Moisten	hands	in	cold	water.	Take	a	tablespoon	of	the	batter	in
	your	hand	and	press	it	into	a	thin	reund	cake.	If	you	have	an
	open	fire,	have	before	it	an	oak	plank,	well	heated.	Place	the
	cakes	on	the	board	in"	front	of	the	fire.	Bake	on	one	side	and
	turn	and	bake	on	the	other	until	thoroughly	done,	about	three-
	quarters	of	an	hour.	These	can	also	be	baked	on	a	griddle	on
	top	of	the	fire.
	When	done	pull	apart,	butter	and	send	to	the	table	hot.
	Good.-	Mrs.	Rarer.
	Thin	Corn	Cake,	called	"Splits."
	1	cup	yellow	corn	meal
	%	teaspoon	salt-
	2	tablespoons	melteU	butter
	1%	cups	boiling	water
	1	teaspoon	sugar
	Mix	and	sift	the	dry	ingredients,	scald	with	the	boiling	water
	and	beat	thoroughly.	Add	the	butter	and	when	well	mixed	spread
	very	thin	on	buttered	tin	sheets.	Bake	slowly	about	twenty	min-
	utes.	Pun	apart	and	butter	while	hot.
	Corn	Meal	Scones
	\
	2	cups	corn	meal	2	teaspoons	baking	powder
	1	teaspoon	sugar	2	teasjjipons	butter
	1	teaspoon	salt	Milk
	Mix	the	dvy	ingredients,	rub	in	the	butter,	add	sufficient	cold
	milk	to	make	a	drop	batter,	bake	on	a	griddle	in	muffin	rings*	as
	you	would	ordinary	muffins.
	Scotch	Shortbread
	I	lb.	Gold	Medal	flour	%	lb.	butter
	%	lb.	light	brown	sugar	1	tablespoon	caraway	seed
	Mix	flour	and	butter	together	with	hands,	then	add	sugar	and
	seeds	mixed,	knead	the	paste	smooth,	roll	out	one-half	inch	thick
	and	cut	in	oblong	cakes.	Prick	all	over	and	bake	in	moderate
	oven	one-half	hour.
	Griddle	Cakes

	To	bake	pan	cakes	with	comfort	do	not	grease	the	griddle,	if
	the	cakes	stick	add	a	teaspoon	of	butter	to	the	batter	;	it	is	much
	better	to	have	it	there	than	on	the	hot	griddle,	where	it	burns
	and	fills	the	house	with	vile	smoke.	Turn	the	griddle	often	to
	keep	the	heat	even.	When	using	a	gas	range	set	the	cake	griddle
	on	two	open	griddles	instead	of	one.	Keep	the	cake	turner	free
	from	batter	and	clear	off	all	drops	and	crumbs	before	putting	on
	fresh	batter.	Let	each	cake	bake	until	full	of	holes	and	dry	at
	the	rim,	turn	only	once	and	let	it	stand	till	it	has	done	puffing.
	Cakes	made	with	a	large	proportion	of	cooked	material	like	rice,
	crumbs,	etc.,	can	be	cooked	more	quickly	than	when	made	wholly
	of	flour.
	Griddle	Cakes,	No.	1
	2	cups	GoM	Medal	flour	2	eggs
	3	teaspoons	baking	powder	%	cup	melted	butter
	1^	cups	milk	;	%	teaspoon	salt
	Mix	and	sift	the	dry	ingredients,	add	the	milk
	and	beaten	eggs.	Beat	well.	Add	the	butter,	beat
	again	and	bake	by	spoonfuls	on	a	hot	griddle.
	;<fiufi
	GOLD	MEDAL	FLOUR	It's	a	Bread	Flour	It's	a	Biscuit	Flour.
	55


Griddle	Cakes,	No.	2
	2	cups	Gold	Medal	flour	2	cups	sour	milk
	Jg	teaspoon	salt	2	tablespoons	melted	butter
	1	teaspoon	soda	2	eggs
	Mix	the	dry	ingredients,	add	milk	slowly,	beaten	eggs,	and
	beat;	add	melted	butter,	beat	again;	and	drop	by	spoonfuls	on
	hot	griddle.
	One-half	graham	and	one-third	corn	meal	may	be	substituted.
	They	should	cook	more	slowly.
	Add	1	pint	of	huckleberries	cleaned	and	rolled	in	flour,	or
	1	cup	peaches	cut	fine	and	laid	in	sugar	for	an	hour,	or	cherries
	stewed	sweet	and	drained.	When	eggs	are	scarce	reduce	the
	number	of	eggs,	diminish	the	amount	of	milk	and	increase	the
	amount	of	beating.
	French	Pan	Cakes
	2	cups	Gold	Medal	flour	%	teaspoon	salt
	1	tablespoon	sugar	1	cup	milk	3	eggs
	Mix	and	sift	the	dry	ingredients,	add	m	H<	slowly	and	the
	beaten	eggs,	beat	together	for	five	minutes	and	fry	in	hot	butter	;
	roll	up	and	fill	with	any	kind	of	fruit,	sprinkle	with	a	little
	powered	sugar	and	serve	hot.	"
	Potato	Pan	Cakes
	,
	Crumb	Pan	Cakes
	coarse	bread	crumbs
	2	cups	milk
	1	tablespoon	butter
	2	eggs
	1	cup	Gold	Medal	flour
	2	teaspoons	baking	powder
	%	teaspoon	salt
	Cook	fhe	crumbs,	milk	and	butter	in	double	boiler	for	fifteen
	minutes,	rub	through	a	sieve.	When	cool	adt/:	the	beaten	yolks
	of	2	eggs	and	the	flour	sifted	with	baking	powder	and	salt.	Then
	fold	in	the	whites	beaten	very	stiff	and	bake	"slowly	as	ordinary
	griddle	cakes.
	Pan	Cakes	with	Rice	-	-
	cups	boiled	rice
	tablespoons	melted	butter
	No.	1.
	%	cup	milk
	%	cup	Gold	Medal	flour
	2	eggs
	Mix	in	the	order	given,	beat	thoroughly,	cook	like	griddle
	cakes.
	No.	2.
	One	pint	soft	boiled	rice,	if	cold	heat	vith	2	tablespoons	milk,
	mixing	thoroughly	with	a	fork	;	add	1	cup	sour	milk,	1	cup	Gold
	Medal	flour	in	which	there	is	1	scant	teaspoon	of	soda	and	2	well
	beaten	eggs.
	No.	3.
	One-half	pint	boiled	rice,	crushed	and	beaten	gradually	into
	1	quart	milk,	3	cups	Gold	Medal	flour	sifted	with	3	teaspoons
	baking	powder	and	%	teaspoon	salt,	add	4	tablespoons	softened
	butter	and	2	eggs	beaten	separately,	folding	the	whites	in	care-
	fully	the	last	thing.
	Graham	Griddle	Cakes
	1	cup	graham	flour	1	teaspoon	salt
	1	cup	Gold	Medal	flour	2	cups	milk
	1	teaspoon	sugar	Jg	yeast	cake
	Scald	the	sugar	and	salt	with	the	milk	;	when	cool	dissolve
	in	it	the	yeast	cake.	Make	a	batter	with	the	graham	and	white
	flour,	beat	well	and	let	it	rise	over	night	in	a	cool	place.	In	the
	morning	add	%	teaspoon	soda,	dissolved	in	2	tablespoons	of	milk.
	Bake	as	ordinary	griddle	cakes.
	Buckwheat	Cakes
	1	cup	buckwheat	\	teaspoon	salt
	\	cup	corn	meal	2	cups	boiling	water
	J^	cup	Gold	Medal	flour	Jg	yeast	cake
	Scald	the	corn	meal	and	salt	with	the	boiling	water.	Beat	well
	and	when	cool	add	the	flour	and	buckwheat,	add	dissolved	yeast.
	Let	stand	over	night,	in	the	morning	pour	off	discolored	water
	that	lies	on	top	of	batter	and	dilute	with	%	cup	of	milk	in	which
	%	teaspoon	of	soda	is	dissolved.	Butter	the	grir'dle,	lightly	and
	bake	in	small	cakes	quickly.	Beat	the	batter	and	acUi	more	milk
	or	soda	if	needed.	A	tablespoon	of	molasses	may	be	added	before
	cooking.
	Save	a	cup	of	batter	to	serve	as	yeast	for	the
	next	day.
	The	griddle	for	these	cakes	must	be	well	greased.
	cups	grated	potato
	eggs
	%	teaspoon	salt
	1	tablespoon	Gold	Medal	flour
	Few	grains	of	pepper
	The	potato	should	be	peeled	and	kept	in	cold	water	over
	night,	drained	and	grated	in	the	morning.	Beat	the	eggs	sepa-
	rately	;	mix	all	the	ingredients,	brown	in	thin	cakes	in	butter.
	In	winter	serve	with	meat,	in	summer	serve	with	Tomato	or
	Brown	Sauce.
	Waffles
	Any	of	the	recipes	for	pancakes	can	be	cooked	in	a	waffle
	iron	by	adding	more	butter	to	make	the	proportion	equal	two
	ounces	butter	to	each	pint	of	Gold	Medal	flour.	Yolks	and	whites
	are	best	beaten	separately.
	One	Egg	Waffles
	IJg	cups	Gold	Medal	flour	1%	cups	milk
	\\	teaspoons	baking	powder	1	egg
	%	teaspoon	salt	2	tablespoons	melted	butter
	Mix	dry	ingf^dients,	add	milk	slowly,	egg	beaten	very	light
	and	the	melted	butter.	Beat	batter	for	two	minutes	and	drop	by
	spoonfuls	on	well	greased,	hot	waffle	iron.
	French	Waffles
	cups	Gold	Medal	flour
	teaspoon	salt
	cup	butter
	cup	sugar
	7	eggs
	1	tablespoon	brandy
	Grated	peel	of	J^	lemon
	1	yeast	cake
	2	cups	milk
	Cream	the	butter,	add	the	sugar,	add	singly	the	yolks	of	eggs
	and	grated	lemon	peel.	Add	flour	and	milk	alternately,	beating
	until	it	is	full	of	bubbles.	Add	the	dissolved	yeast	cake	and	the
	stiff	whites	of	eggs.	Let	it	rise	three	hours	and	bake	as	ordinary
	waffles.
	German	Waffles
	%	cup	butter	2	cups	Gold	Medal	flour
	1	cup	powdered	sugar	2	teaspoons	baking	powder
	8	egg	yolks	%	teaspoon	salt
	%	cup	milk	Gratings	of	lemon
	Cream	the	butter,	add	the	sugar,	beating	to	a	cream	;	beat
	thoroughly.	Sift	the	flour,	salt	and	baking	powder	and	add	with
	the	milk	alternately	;	add	the	lemon	peel.
	Doughnuts
	1	cup	sugar	^	teaspoon	salt
	1	cup	sour	cream	%	grated	nutmeg
	1	teaspoon	soda	1	egg
	3	cups	Gold	Medal	flour
	Combine	in	the	order	given,	add	flour	to	make	dough	stiff
	enough	to	roll	;	toss	one-third	the	mixture	on	floured	board,
	knead	slightly,	roll	out	to	one-fourth	inch	thickness	;	cut	with
	doughnut	cutter.	Fry	in	deep	fat,	take	up	on	a	skewer	and	drain
	on	brown	paper.	Add	trimmings	to	half	the	remaining	mixture,
	roll,	shape	and	fry	as	before.	Roll	in	powdered	sugar	before
	serving.
	Doughnuts
	cups	Gold	Medal	flour
	teaspoons	baking	powder
	teaspoon	each	of	cinnamon
	and	salt
	take	on	it	1	large	spoon	of
	2	eggs	beaten	light
	1	cup	sugar	3
	1	cup	milk	1
	2	tablespoons	melted	butter
	Have	board	weM.	floured	and
	dough,	kneading	gently	till	firm	enough	to	roll	out	and	cut.	Mix
	the	trimmings	with	a	fresh	spoon	and	roll	again,	repealing	until
	all	are	used.	Cook	in	fat	hot	enough	to	make	them	rise	instantly
	to	the	top
	Dropped	Doughnuts
	1	egg,	beaten	separately
	%	teaspoon	salt
	%	teaspoon	nutmeg
	1	heaping	teaspoon	baking
	powder
	Hold	teaspoonful	of	batter	close	to	fat	and	the	doughnuts	will
	come	up	in	round	balls.
	%	cup	milk
	j	cup	sugar
	Grated	rind	of	1	lemon
	\%	cups	Gold	Medal	flour
	GOLD	MEDAL	FLOUR	It's	a	Cake	Flour	It's	a	Pastry	Flour.
	56


Puff	Paste
	1	lb.	Gold	Medal	flour	1	Ib.	butter
	1	teaspoon	salt	Ice	water
	Keep	everything	clean	and	cold;	wash	the	butter	in	cold
	water,	reserve	one-third	pound.	Divide	the	remaining	two-thirds
	into	four	equal	parts	and	pat	each	into	a	thin	sheet.	Set	these
	sheets	on	ice.
	Mix	and	sift	the	flour	and	salt,	cut	and	rub	the	reserved
	butter	into	it	and	make	as	stiff	as	possible	with	ice	water.	Dust
	moulding	board	slightly	with	Gold	Medal	flour,	turn	the	paste
	onto	board	and	knead	for	one	minute,	place	on	ice	and	let	sflfcnd
	for	five	minutes.	Beat	and	roll	the	paste	into	an	oblong	sheet
	one-third	inch	thick	;	place	one	sheet	of	butter	on	the	middle	of
	the	paste,	fold	the	paste,	letting	the	right	third	fold	over	and
	the	left	third	fold	under.	The	paste	is	now	in	a	rectangular
	shape	and	with	a	little	care	in	rolling	can	be	kept	so	through	all
	the	subsequent	foldings	and	rollings.	Roll	out	to	one-quarter
	inch	thick	and	fold	as	before,	but	without	butter.	The	third	time
	of	folding	enclose	the	second	piece	of	butter,	and	continue	adding
	it	at	every	alternate	rolling	until	the	butter	has	all	been	used	;	as
	there	were	four	sheets	of	butter	that	will	make	eight	times	fold-
	ing	and	rolling	the	paste.	Finally	give	one	or	two	extra	turns.
	Lay	on	ice	until	needed	for	use.	It	is	better	to	lie	for	several
	hours	before	being	baked.	If	the	paste	sticks	to	the	board	or
	pin,	lay	on	ice	until	chilled	through,	scrape	the	board	clean,
	polish	with	a	dry	cloth	and	dust	with	fresh	flour	before	trying
	again.	Use	as	little	flour	in	rolling	as	possible,	but	use	enough
	to	keep	the	paste	dry.	Roll	with	a	light,	even,	long	stroke	in
	every	direction,	but	never	work	the	rolling	pin	back	and	forth,	as
	that	kneads	the	paste	and	toughens	it,	besides	breaking	the	bub-
	bles	of	air.	The	number	of	layers	of	butter	and	paste	make	it
	flaky,	and	every	bubble	of	air	that	is	folded	in	helps	it	to	rise	and
	puff	in	baking.
	Patty	Cases
	Make	the	rule	for	Puff	Paste	;	it	will	be	sufficient	for	twelve
	large	cases	or	twenty	small	ones.	To	shape	the	paste	for	patties
	roll	to	about	one-quarter	inch	in	thickness	and	stamp	out	with
	two	and	one-quarter	inch	cutter	twice	as	many	pieces	as	you	wish
	shells.	Cut	Centers	from	one-half	of	them,	leaving	the	rim	about
	one-half	inch	wide.	Lay	these	rings	on	the	whole	rounds,	press-
	ing	them	down	that	they	may	stick	together.	In	very	cold	weather
	it	may	be	necessary	to	wet	the	top	of	the	large	rounds	near	the
	-::dge	to	make	sure	that	the	rings	shall	not	slip.	To	make	very
	deep	shells	roll	the	paste	about	one-eighth	inch	thick	and	lay	on
	two	rings,	or	even	three,	but	they	are	troublesome	to	make	as	they
	are	apt	to	slip	to	one	side.	The	oven	shoul<	Jbe	as	hot	as	for
	baking	white	bread.
	Patty	shells	should	rise	in	ten	minutes	and	then	take	about
	twenty	minutes	longer	to	bake	through	and	brown.	There	will
	usually	be	a	little	soft	dough	in	the	center	that	should	be	picked
	out	with	a	fork,	taking	great	care	not	to	break	through	the	side
	or	bottom	crust.	Large	Vol	au	Vent	cases	should
	be	rolled	to	the	thickner-s	of	an	inch	and	one-half,
	an(	*	*	ney	may	"	3e	roun	d	or	oval	in	shape.	Mark	out
	an	inner	line	about	two	and	one-half	inches	from	the
	edge,	and	with	a	thin,	sharp	knife	blade	(dipped	first	in	hot
	water)	cut	from	two-thirds	to	three-quarters	of	the	way	through
	the	paste.	These	are	much	more	difficult	to	bake	than	the	smaller
	shells	and	there	is	always	much	uncooked	paste	to	be	removed
	from	the	center.	The	filling	gives	the	name	to	the	dish,	and
	their	names	are	legion.	Any	kind	of	delicate	meat,	game,	fish
	or	shell-fish	may	be	used	in	connection	with	Veloute,	Bechamel,
	or	Supreme	Sauce,	or	for	game	and	other	dark	meats	a	brown
	Mushroom,	Bordelaise	or	Spanish	Sauce	at	pleasure.
	Tarts
	Roll	puff	paste	one-quarter	inch	thick,	cut	with	fluted	cutter.
	Bake.	Fill	with	jelly	or	jam.	They	are	served	cold.
	Chopped	or	Rough	Paste
	1	lb.	Gold	Medal	flour	1	teaspoon	salt
	14	oz.	butter	1	cup	ice	water
	Sift	flour	and	salt,	chop	the	butter	into	it	with	two	knives.
	Add	the	water	slowly,	tossing	the	mass	together	until	a	little
	more	than	half	the	flour	is	moistened.	Turn	on	moulding	board.
	Form	with	a	long	knife	into	a	square	mould	and	press	down	with
	a	cold	rolling	pin,	rolling	gently	till	the	mass	is	three	times	as
	long	as	it	is	wide.	With	a	broad	bladed	knife	turn	over	the	ends
	so	as	to	fold	it	in	thirds,	roll	out	again,	repeat,	gathering	all	the
	loose	crumbs	between	the	folds	at	each	turn.	It	will	usually	need
	four	turns.	This	can	be	shaped	and	baked	at	once	but	is	more
	flaky	if	allowed	to	chill	on	ice	for	an	hour.
	Plain	Pastry
	1%	cups	Gold	Medal	flour	\	teaspoon	salt
	\	cup	shortening	Cold	water
	The	shortening	may	be	all	lard	or	all	butter,	or	%	cup	lard
	and	%	cup	butter.	Butter	makes	more	flaky	crust	than	lard.
	Have	everything	cold.	Mix	flour	and	salt,	cut	in	the	shortening
	until	mixture	is	like	fine	meal.	Make	a	stiff	paste	with	ice	water.
	All	pastry	needs	a	quick	oven	at	first	to	keep	it	from	melting.
	Never	grease	the	pie	plate.	Tin	or	granite	ware	plates	are	the
	best	for	use.	Cut	holes	in	the	upper	crust	for	the	escape	of
	steam.	The	English	method	of	baking	fruit	pies	in	deep	dishes
	with	no	under	crust	is	most	wholesome.	Their	meat	and	game
	pies	made	in	this	way	are	excellent.
	To	make	this	rule	flaky	use	half	lard	and	half	butter.	Cut
	the	krd	into	the	flour	to	a	fine	meal,	add	the	ice	water	and	roll
	out	to	one-third	inch	thick.	Dot	on	one-half	the	butter	in	thin
	pieces,	dust	with	Gold	Medal	flour	and	fold	in	thirds	;	pat	and
	roll	out	again,	repeat	this	till	the	butter	is	used	and	roll	up	as	a
	jelly	roll.	Cut	from	the	ends	and	roll	into	a	sheet.
	Pie	Plant	Pie
	3	cups	pie	plant	diced	1	tablespoon	Gold	Medal	flour
	1	cup	sugar	1	teaspoon	butter.
	Wash	the	pie	plant,	do	not	skin	;	cut	in	small	pieces.	Mix
	sugar	and	flour,	put	half	on	the	lower	crust	of	pastry,	add	the
	pie	plant,	pour	over	the	remaining	half	of	sugar,	dot	with	butter
	and	cover	with	upper	crust.	Bake	from	forty	to	forty-five	minutes.
	GOLD	MEDAL	FLOUR	It's	a	Pastry	Flour	It's	a	Cake	Flour.
	58


Apple	Pie
	5	or	6	apples	Few	gratings	of	nutmeg
	\	cup	sugar	^2	teaspoon	cinnamon
	1	teaspoon	butter	Once	the	rule	for	plain	paste
	Divide	the	paste,	line	the	plate,	prepare	the	top	sheet.	Pare
	and	core	and	cut	the	apples	into	eighths,	pile	into	pie	tin	as	high
	above	the	edge	as	the	bottom	of	the	plate	is	below.	Add	sugar
	and	spices	mixed	together,	dot	with	butter,	brush	the	rim	of
	paste	with	cold	water;	lay	the	top	paste	over	and	press	edges
	together	firmly.	Bake	forty	to	forty-five	minutes	in	moderate	oven.
	Creamed	Apple	Tart
	3	cups	sliced	apples	Juice	of	half	a	lemon
	%	cup	brown	sugar	2	cups	boiled	custard
	Grated	rind	of	half	a	lemon	Once	the	rule	for	plain	paste
	Line	a	small,	deep	pudding	dish	with	pastry,	add	the	apples,
	sugar	and	lemon,	cover	with	the	upper	paste	and	bake	for	forty
	minutes.	When	done	lift	the	crust	and	pour	in	the	boiled	custard.
	Return	the	cover	and	serve	ice	cold.	Whipped	cream	may	be	used
	for	filling.	In	this	case	heap	it	high	and	do	not	put	on	the
	cover	again.
	Custard	Pie
	2	cups	milk	%	teaspoon	salt
	1	teaspoon	Gold	Medal	flour	3	eggs
	%	cup	sugar	%	teaspoon	flavoring	extract
	Line	a	deep	pie	plate	with	plain	paste.	Rub	the	flour	smooth
	with	%	cup	cold	milk,	add	to	the	remainder	of	the	milk	scalded	;
	cook	five	minutes.	Beat	the	eggs	and	combine"	with	sugar	and
	salt.	Pour	the	milk	mixture	over	this	slowly,	add	flavoring,	strain
	into	the	plate.	Bake	slowly.	It	is	done	when	the	knife	blade
	makes	a	clean	cut.
	Pumpkin	Pie
	1	cup	sifted	pumpkin	%	cup	sugar
	%	teaspoon	salt	1	egg
	1	saltspoon	mace	%	cup	scalded	milk
	Jg	teaspoon	cinnamon	%	cup	scalded	cream
	Line	a	deep	pie	plate	with	plain	paste.	A	rim	of	puff	paste
	may	be	laid	around	the	edge.	Combine	the	first	four	ingredients,
	beat	the	egg	and	mix	with	sugar,	pour	the	milk	and	cream	into
	this	slowly,	combine	with	the	pumpkin	mixture	and	pour	into	the
	pie.	Time,	thirty-five	to	forty	minutes.
	Squash	may	be	substituted	for	pumpkin.
	For	potato	pie	use	sweet	potato	boiled	and	sifted.
	Sweet	Potato	Pie
	Boil	sweet	potatoes	until	well	done.	Peel	and	slice	them.
	Line	a	deep	pie	pan	with	good	plain	paste,	and	arrange	the	sliced
	potatoes	in	layers,	dotting	with	butter	and	sprinkling	sugar,	cin-
	namon	and	nutmeg	over	each	layer,	using	at	least	%	cup	sugar.
	Pour	over	3	tablespoons	whisky,	about	%	cup	water,	cover	with
	pastry	and	bake.	Serve	warm.	MrsJ.	B.	S.	Holmes,	Rome,	Ga.
	Lemon	Pie,	No.	1
	1	cup	sugar	2	eggs	1	teaspoon	butter
	3	tablespoons	corn	starch	Juice	of	1	lemon
	1	cup	boiling	water	Grated	rind	of	Jg	lemon
	Mix	sugar	and	corn	starch,	add	boiling	water	slowly	and	cook
	until	clear	;	add	the	butter,	beaten	egg	yolks	and	lemon	;	cool	the
	mixture.	Line	a	pie	plate	with	half	the	rule	for	plain	pastry,	with
	a	fork	prick	the	bottom,	or	use	a	perforated	pie	pan.	Bake	the
	crust	to	a	light	brown,	when	done	pour	in	the	lemon	mixture.
	Whip	the	whites	of	eggs	very	stiff,	add	2	tablespoons	of	sifted
	powdered	sugar.	Spread	this	mixture	over	the	top	for	a	meringue	;
	return	to	the	oven	and	brown	lightly.
	Lemon	Pie,	No.	2
	1	cup	sugar	%	cup	milk
	2	tablespoons	cracker	dust	2	eggs
	%	teaspoon	salt	Grated	rind	'and	juice	of	1	lemon
	Use	this	rule	to	fill	shallow	muffin	pans	lined	with	rough	puff
	paste,	cover	each	with	a	meringue.
	Brambles
	One	lemon	grated	whole,	1	cup	raisins,	seeded	and	chopped
	fine,	*2	CU	P	sugar,	1	egg,	1	tablespoon	cracker	dust,	bake	in
	"turnovers"	or	patty	pans,	or	better	still,	roll	trimmings	of	puff
	paste	as	thin	as	possible,	put	a	layer	on	a	baking	sheet,	spread
	with	above	mixture	and	cover	with	another	flat	of	paste.	Mark
	off	with	a	pastry	jagger	in	strips	four	inches	long	by	two	inches
	wide	and	bake	in	a	quick	oven.	These	are	nice	with	a	thin	icing
	and	are	delicious	with	cocoa	for	lunch.	Another	richer	filling	is
	made	by	chopping	very	fine	%	pound	figs,	2	ounces	citron,	%	cup
	pistachio	nuts	(or	almonds),	2	ounces	seeded	raisins,	add	1	egg
	well	beaten	and	use	like	the	above.
	Cherry	Tart
	Line	a	deep	pie	dish	with	plain	paste.	Pick	over	1%	pounds
	of	cherries	;	turn	a	tiny	cup	upside	down	in	the	middle,	fill	around
	it	with	the	fruit,	add	sugar	to	taste.	Lay	a	wide	strip	of	plain
	paste	around	the	edge	of	the	dish,	cover	and	press	the	edges
	firmly	together	with	a	pastry	jagger,	bake	in	hot	oven	and	serve
	with	powdered	sugar	sprinkled	thickly	on	top.	All	juicy	fruits
	are	most	excellent	cooked	in	the	same	way.
	Mirlitons
	6	macaroons	3	egg	yolks
	1	tablespoon	grated	chocolate	1	tablespoon	sugar
	2	cups	scalded	milk	1	teaspoon	vanilla
	Pound	and	sift	the	macaroons,	add	chocolate	and	milk,	let
	stand	ten	minutes	then	add	the	egg	yolks,	sugar	and	flavoring.
	Line	patty	tins	with	puff	or	chopped	paste,	fill	with	the	mixture
	and	bake	in	a	quick	oven	twenty	minutes.
	Mince	Pie,	Plain
	Four	pounds	lean	beef	from	neck,	cook	in	a	little	water	for
	3%	hours.	Remove	gristle	and	bone	and	when	cold	chop	fine.
	Reduce	liquor	to	1	pint	and	add	to	chopped	meat.	Combine	with
	it	the	following:	15g	pounds	suet	chopped	fine,	4	teaspoons
	salt,	2	pounds	sugar,	2	pounds	raisins,	1	pound	currants,	'	pound
	citron	shredded,	3	oranges	and	3	lemons,	juice	and	grated	rind;
	4	teaspoons	cinnamon,	2	teaspoons	mace,	1	teaspoon	clove,
	1	quart	boiled	cider,	5	quarts	chopped	apple.	Cook	together
	thirty	minutes,	seal	in	Mason	jars	and	keep	in	a	cool	place.
	This	rule	makes	8	quarts	of	mince.
	Mince	Pie,	Plain
	Two	cups	chopped	beef,	4	cups	sugar,	1	nutmeg,	2	cups
	boiled	cider,	2	lemons,	rind	and	juice,	or	a	sour	orange,	4	tea-
	spoons	salt,	4	teaspoons	cinnamon,	4	cups	of	chopped	fruit	(rai-
	sins,	citron,	currants),	1	teaspoon	cloves,	1	cup	suet,	finely
	chopped.	Mix	and	scald,	pack	down	in	jars	and	pour	a	little
	brandy	on	top.	When	used	add	6	cups	chopped	apple	and	stoned
	raisins,	ad	lib.
	Mince	Pie,	Richer
	One	pound	fresh	beef,	1	pound	tongue,	%	pound	salt	pork
	(scalded)	chopped	very	fine,	1	pound	large	raisins,	seeded,
	1	pound	Sultana	raisins,	1	pound	currants,	\	pounds	"A"	sugar,
	%	pounds	granulated	sugar	caramel,	1	pint	of	rich	stock,	1	pint
	of	boiled	cider,	fruit	juice	or	soft	jelly,	simmer	till	well	blended.
	Add	1	tablespoon	salt,	2	teaspoons	cinnamon,	1	teaspoon	allspice,
	1	teaspoon	clove,	1	teaspoon	mace,	1	teaspoon	nutmeg,	Jg	pound
	citron,	shredded.	Cool	and	taste;	add	more	seasoning	if	liked.
	Pack	in	glass	jars,	pouring	2	tablespoons	brandy	on	the	top	of
	each.	When	ready	to	use,	add	2?g	cups	of	chopped	raw	apples
	to	each	cup	of	the	mince	;	partly	cook	and	put	into	the	pies	hot,
	adding	lemon,	(grated	rind	and	juice)	and	rose	water,	if	liked.
	Sour	Cream	Pie
	1	cup	sour	cream	1	cup	sugar
	^	cup	seeded	raisins,	%	teaspoon	cloves
	chopped	fine	3	yolks	of	eggs
	?	teaspoon	cinnamon	1	white	of	egg
	Bake	like	lemon	pie,	using	the	whites	of	2	eggs,	with	2	table-
	spoons	sugar	for	the	meringue.	Put	on	after	pie	is	baked	and
	brown	'in	o\en.	If	not	liked	that	way,	stir	all	3	whites	in	together
	before	baking.
	Mock	Cherry	Pie
	Cover	the	bottom	of	a	pie	plate	with	paste.	Reserve	enough
	for	upper	crust.	For	filling	use	1	cup	of	cranberries	cut	in	halves,
	%	cup	raisins	seeded	and	cut	in	pieces,	\	cup	of	sugar,	1	table-
	spoon	Gold	Medal	flour,	lump	of	butter	size	of	walnut.	Bake
	thirty	minutes	in	moderate	oven.	Some	like	a	little	more	sugar.
	Genoese	Pastry
	%	cup	Gold	Medal	flour
	6	tablespoons	butter
	Jg	cup	almond	paste
	J	cup	sugar
	5	eggs
	Melt	butter	in	a	bowl,	taking	care	it	does	not	get	too	hot	;
	break	the	eggs	into	another	bowl,	add	the	sugar.	Stand	the
	bowl	in	a	saucepan	of	boiling	water	and	whip	the	mixture	for
	twenty	minutes	;	do	not	let	it	get	too	hot.	Take	the	bowl	from
	the	water,	add	the	almond	paste	crumbled	fine,	beat	until	smooth
	and	add	the	butter	and,	last	of	all,	sift	in	the	flour,	stirring	lightly
	all	the	time.	Line	a	round	jelly	cake	pan	v;ith	buttered	paper,
	neatly	fitted	and	standing	an	inch	above	the	edge.
	Bake	in	a	rather	quick	oven,	for	half	an	hour.	When
	it	is	done	no	marks	should	remain	on	it	when
	pressed	with	the	finger.
	~
	GOLD	MEDAL	FLOUR	It's	a	Bread	Flour	It's	a	Biscuit	Flour.
	59


CAKE	is	classified	as,	cakes	without	butter,	example	:	sponge
	cake,	angel	food	cake	;	cakes	with	butter	:	pound	cake,	cup
	cake.
	In	making	cake	use	only	the	best	ot	material.
	Have	all	utensils	ready,	an	earthen	bowl,	with	a	wooden
	spoon	for	mixing,	a	half	pint	measuring	cup	for	measuring,	a
	dover	beater	for	the	egg	yolks,	a	wire	egg	whip	for	the	whites,	a
	flour	sifter	for	dry	ingredients.
	The	pan	should	be	greased,	using	cold	lard,	dusted	over
	afterwards	with	flour.	Never	grease	pans	used	to	bake	sponge	or
	angel	food	cake.	Large	loaf	cakes	or	fruit	cakes	should	be	baked
	in	pans	lined	with	greased	paper.
	The	oven	should	be	ready.
	The	tests	are	:	If	a	piece	of	white	paper	turns	a	deep	yellow
	in	five	minutes	the	oven	is	right	for	butter	cakes	;	if	it	turns	a
	light	yellow	in	five	minutes	it	is	ready	for	sponge	cake.
	All	measures	are	used	level.	Dry	ingredients	should	be	sifted
	before	measuring.	Sift	flour	and	baking	powder	after	measuring
	two	or	three	times	before	using.
	Method	of	Mixing	:	1st	Sponge	Cake	:	Separate	the	yolks
	from	the	whites,	beat	the	yolks	until	thick,	add	sugar	gradually,
	continue	beating,	add	flavoring.	Beat	whites	until	stiff	and	dry
	and	add	to	the	first	mixture.	Mix	and	sift	the	flour	with	the	salt
	and	cut	and	fold	in	at	the	last.	Do	not	stir	after	the	flour	is
	folded	in.	2nd	For	Cake	with	Butter	:	Have	the	bowl	slightly
	warm,	measure	butter	into	it	and	beat	butter	until	creamy,	add
	sugar	slowly,	the	yolks	well	beaten,	flavoring.	Mix	and	sift	the
	flour	and	baking	powder	and	add	to	the	mixture,	alternating	with
	the	milk	;	fold	in	the	egg	whites	beaten	very	stiff.	Do	not	stir
	after	the	whites	are	added.
	Time	for	Baking	:	The	time	for	baking	is	divided	into	quar-
	tersI,	should	rise	and	not	brown;	2,	continue	to	rise	and
	brown	in	spots	;	3,	light	brown	;	4,	deeper	brown	and	shrink	from
	pan.	Thin	cakes	need	a	hotter	oven	than	the	loaves	and	should
	bake	in	ten	minutes;	sheets	of	cake,	in	from	fifteen	to	thirty	min-
	utes;	loaves,	from	thirty	to	sixty	minutes	;	fruit	cake,	two	to	four
	hours.
	To	Remove	Cake	from	Pans	:	Invert	pans	as	soon	as	taken
	from	the	oven	onto	a	wire	netting.	If	cake	sticks	to	the	pan	turn
	upside	down	and	put	a	damp	cloth	over	the	bottom	for	a	few
	minutes.
	To	Frost	Cake	:	When	cooked	frostings	are	used	the	cake
	may	be	spread	when	hot	or	cold.	When	uncooked	frostings	are
	used	it	is	best	to	have	the	cake	rather	warm.
	Sponge	Cake,	No.	1
	6	eggs	1	cup	Gold	Medal	flour
	1	cup	granulated	sugar	%	teaspoon	salt
	Grated	rind	and	juice	of	1	lemon
	Sift	the	flour	and	salt	;	beat	the	eggs	separately,	add	the	sugar
	slowly	to	the	beaten	yolks,	add	lemon	juice	and	rind,	add	the
	whites	beaten	very	stiff,	fold	in	the	flour.	Bake	in	rather	deep
	tin	for	about	fifty	minutes.	Do	not	open	the	oven	door	for	the	first
	fifteen	minutes,	at	the	end	of	that	time	it	should	begin	to	rise,	at
	the	end	of	the	next	fifteen	minutes	it	should	double	its	bulk,	by
	the	end	of	the	next	twenty	it	should	be	sufficiently	browned	and
	baked	through.
	Sponge	Cake,	No.	2
	3	eggs	2	cups	Gold	Medal	flour
	1%	cups	sugar	2	teaspoons	baking	powder
	J^	cup	cold	water	.	%	teaspoon	salt
	The	grated	rind	of	half	a	lemon
	^"f	~	&	For	mixing,	follow	directions	as	given	for	Sponge
	*w\	Cake	No.	1.	Bake	thirty	to	forty	minutes	in	a
	itt^tJM	moderate	oven.
	;WOlCl!i
	HEDAI-,	,
	Jelly	Roll
	1	cup	sugar	1^	teaspoons	baking	powder
	1	cup	Gold	Medal	flour	3	eggs
	6	tablespoons	of	hot	water
	Mix	and	sift	the	dry	ingredients,	stir	in	eggs	well	beaten,	add
	the	hot	water,	beat	the	batter	well,	pour	into	a	smooth,	well
	greased	pan.	The	batter	should	be	put	one-fourth	of	an	inch
	deep,	for	if	thicker	the	cake	will	not	roll	nicely.	Bake	slowly.
	When	done	turn	the	cake	onto	a	sheet	of	brown	paper,	well
	dusted	with	powdered	sugar.	Beat	the	jelly	with	a	fork	and
	spread	on	the	cake.	With	a	sharp	knife	trim	off	all	crusty	edges,
	.roll	it	up	by	lifting	one	side	of	the	paper.	The	cake	will	break,
	'if	allowed	to	cool	before	rolling.	To	keep	the	roll	perfectly
	round,	roll	it	up	in	a	cloth	until	cool.
	Children's	Sponge
	1J^	cups	Gold	Medal	flour	1	cup	sugar
	2	teaspoons	baking	powder	2	eggs
	Milk	or	cream
	Break	the	eggs	into	a	cup	and	fill	with	milk	or	cream.	Mix
	and	sift	dry	ingredients,	combine	with	the	milk	and	egg,	beat	all
	together	for	five	minutes.	Bake	ten	minutes	in	muffin	pans.
	Graham	Sponge	Cake
	Use	either	Sponge	Cake	No.	1	or	2,	substituting	graham
	meal	for	flour,	making	the	measure	round	instead	of	level.
	Sunshine	Cake
	11	egg	whites	1^	cups	sifted	granulated	sugar
	6	egg	yolks	1	cup	Gold	Medal	flour
	I	teaspoon	cream	of	tartar	1	teaspoon	orange	extract
	Beat	whites	till	stiff	and	flaky,	then	whisk	in	one-half	the	sugar,
	beat	yolks	very	light	;	add	flavor	and	one-half	the	sugar.	Combine
	yolks	and	white	mixture,	then	fold	in	the	flour	and	cream	of	tartar
	sifted	together.	Bake	fifty	to	sixty	minutes	in	a	slow	oven,	using
	angel	cake	pan.
	Angel	Cake
	II	egg	whites	1	teaspoon	cream	of	tartar
	1%	cups	sugar	%	teaspoon	salt
	1	cup	Gold	Medal	flour	1	teaspoon	vanilla
	Beat	whites	of	eggs	until	frothy,	add	cream	of	tartar	and
	continue	beating	till	eggs	are	stiff.	Then	sift	in	the	sugar	grad-
	ually,	fold	in	the	flour	mixed	with	salt	and	sifted	four	times.	Add
	the	flavoring.	Bake	forty-five	to	fifty	minutes	in	angel	cake	pan.
	Never	try	to	take	out,	but	stand	upside	down	till	it	drops	of	itself.
	Cup	Cake
	1	cup	butter	1	cup	milk
	2	cups	sugar	4	eggs
	3J	cups	Gold	Medal	flour	3	teaspoons	baking	powder
	Put	together	according	to	general	directions,	bake	in	two
	brick	loaves	or	one	large	one.
	Using	but	half	a	cup	of	butter	and	a	scant	measure	of	sugar
	makes	a	plain	cup	cake	that	is	useful	for	layer.
	A	heaping	tablespoon	of	yellow	ginger	makes	this	cake	a
	most	delicious	ginger	bread.	Omit	the	milk	and	add	enough
	Gold	Medal	flour	to	roll	out	and	it	can	be	baked	as	jumbles,	or
	with	half	the	milk	and	flour	to	roll	out,	as	cookies.
	White	Cup	Cake
	Same	as	above,	using	8	egg	whites	instead	of	four	whole
	eggs.	The	yolks	of	6	eggs	with	1	whole	one	makes	an	excellent
	gold	cake.
	Delicate	Cake
	%	cup	butter	%	cup	milk
	l"Jg	cups	sugar	4	eggs	(whites	only)
	2	cups	Gold	Medal	flour	1	teaspoon	baking	powder
	Almond,	vanilla	or	lemon	extract	for	flavoring.	Makes	one
	sheet.
	GOLD	MEDAL	FLOUR	It's	a	Cake	Flour	It's	a	Pastry	Flour.
	60


Orange	Cake,	No.	1
	2	cups	sugar	5	egg	yolks
	%	cup	butter	4	egg	whites
	2	cups	Gold	Medal	flour	Grated	rind	of	1	orange
	2	teaspoons	baking	powder	J	cup	orange	juice
	Filling	and	Frosting	:	White	of	1	egg	beaten	stiff,	add	alter-
	nately	powdered	sugar	and	orange	juice	until	the	juice	of	1	large
	orange	and	J	lemon	has	been	used.	It	will	take	from	1J	to	2
	cups	sugar.
	Orange	Cake,	No.	2
	Two	eggs,	1	cup	of	sugar,	1	tablespoon	melted	butter,	^	cup
	of	milk,	1J	cups	of	Gold	Medal	flour,	2	teaspoons	baking	pow-
	der,	1	tablespoon	of	orange	juice,	1	teaspoon	grated	rind,	mix	in
	order	given	and	bake	in	square	pan,	split	and	fill	with	orange
	cream.
	Orange	Cream	:	Put	into	a	cup	the	rind	of	J^	and	the	juice	ot
	1	orange,	1	tablespoon	of	lemon	juice,	and	fill	with	hot	water.
	Strain	and	put	on	to	boil,	add	1	tablespoon	corn	starch,	wet	with
	cold	water	and	cook	ten	minutes,	being	careful	not	to	scorch.
	Beat	yolk	of	1	egg	with	2	heaping	teaspoons	sugar,	add	to	the
	mixture	with	1	teaspoon	butter,	let	cook	until	the	butter	is	dis-
	solved	and	cool.	Fill	the	cake	with	cream	and	frost	with	orange
	icing.	Boston	Cook	Book.
	Lemon	Cake
	Is	made	by	the	above	recipe,	using	lemon	instead	of	orange.
	Pineapple	Cake,	No.	1
	Same	recipe,	using	pineapple	juice	and	pulp	instead	of	orange,
	and	frosting	the	top	and	sides	with	Five	Minute	Frosting.
	Pineapple	Cake,	No.	2
	1	cup	sugar	2	cups	Gold	Medal	flour
	1	cup	butter	2	teaspoons	baking	powder
	3	egg	yolks	2	tablespoons	pineapple	juice
	Cream	the	butter	and	the	sugar,	add	the	well-beaten	yolks	and
	the	flour	sifted	with	baking	powder.	Add	the	flavoring,	and	bake
	in	three	jelly	cake	tins.
	Two	tablespoons	of	water	and	%	teaspoon	mace	with	J	tea-
	spoon	vanilla	may	be	substituted	for	the	pineapple	juice.
	Filling	:	Boil	2	cups	sugar	with	%	cup	cream	for	ten	min-
	utes.	Take	from	the	fire	and	beat	till	thick	and	smooth.	To
	%	of	this	add	1	cup	grated	pineapple	to	spread	between	the
	layers.	To	the	remaining	2	S	add	enough	pineapple	juice	to	make
	it	spread	smoothly	for	an	icing.
	Ashland	Cake
	%	cup	milk
	1	cup	Gold	Medal	flour
	Jg	cup	corn	starch
	1	teaspoon	baking	powder
	Bake	in	two	deep	jelly	cake	tins
	Filling	:	Two	cups	granulated	sugar,	%	cup	of	boiling	water.
	Boil	till	it	will	spin,	then	pour	slowly	boiling	hot	on	the	well-
	beaten	whites	of	2	eggs,	beating	all	the	time.	Beat	till	thick
	enough	not	to	run,	then	add	\	teaspoon	citric	acid	(powdered),
	1	teaspoon	each	of	lemon	and	vanilla,	spread	between	the	layers
	and	over	the	cake,	or,	ice	with	maple	fondant.
	Plunkets
	%	cup	Gold	Medal	flour
	2	teaspoons	baking	powder
	6	eggs
	1	teaspoon	vanilla
	Cream	the	butter,	add	the	sugar	gradually	;	separate	the
	eggs,	beat	the	whites	until	stiff,	beat	the	yolks	and	add	them	to
	the	whites,	then	to	the	butter	and	sugar.	Sift	the	dry	ingredi-
	ents	and	add	gradually	to	the	other	mixture.	Add	flavoring.
	Bake	in	patty	pans	fifteen	minutes.-	Mrs.	Rarer.
	Quisset	Cake
	One-half	cup	butter	rubbed	to	a	cream	with	1J^	cups	sugar-
	add	yolks	of	3	eggs	well	beaten	with	2	tablespoons	of	milk-
	2	cups	Gold	Medal	flour	in	which	has	been	sifted	2	level	tea-
	spoons	baking	powder,	J^	cup	milk,	6	tablespoons	chocolate	melted
	over	hot	water,	and	lastly	3	whites	of	eggs.	Bake	in	two	narrow
	loaves.
	Frosting:	2	cups	granulated	sugar,	%	cup	milk,	1	ounce
	butter.	Boil	fifteen	minutes,	beat	till	thick,	spread	while	warm.
	Is	best	after	the	third	day.
	J^	cup	butter
	1	cup	sugar
	4	eggs,	whites
	10	drops	lemon	extract
	,1	cup	butter
	1	cup	sugar
	1%	cups	corn	starch
	One-Egg	Cake
	One-half	cup	butter,	1	cup	of	sugar,	1	egg,	2	cups	of	Gold	Medal
	flour,	1	cup	of	sweet	milk,	3	teaspoons	baking	powder.	Mix	as
	directed	and	bake	in	a	hot	oven.
	Pound	Cake,	No.	1
	Wash	and	dry	%	pound	of	butter.	Beat	until	it	is	quite	creamy,
	then	add	'.,	pound	of	sugar.	Beat	it	until	it	is	like	the	lightest
	and	whitest	hard	sauce,	then	add	1	egg,	beat	until	it	is	quite
	incorporated,	then	add	another	and	beat	again,	and	so	on	until
	5	eggs	are	used.	Take	great	care	that	each	egg	is	completely
	incorporated	before	the	next	is	added	;	this	requires	from	three	to
	five	minutes'	beating	between	each	egg,	according	as	your	strokes
	are	vigorous	or	slow,	and	on	sufficient	beating	the	success	of	the
	cake	depends.
	When	eggs,	sugar	and	butter	look	like	thick	yellow	cream,
	add	gradually	a	small	sherry-glass	of	wine	or	brandy	and	%	wine
	glass	of	rose	water.	Mix	well	together,	then	sift	to	the	ingredi-
	ents	%	pound	of	Gold	Medal	flour,	well	dried,	and	very	slightly
	warmed,	to	which	'.,	saltspoon	of	salt	has	been	added.	Line	a
	round	cake	pan	with	upright	sides	with	buttered	paper,	neatly
	fitted,	and	pour	the	batter	into	it,	and	sift	powdered	sugar	over
	the	surface.
	Bake	this	cake	one	hour	and	a	half	in	a	very	slow	oven.	It
	should	have	a	cardboard	cover	laid	on	the	top	for	the	first	hour,
	which	may	then	be	removed	and	the	cake	allowed	to	brown	slowly.
	In	turning,	be	very	careful	not	to	shake	or	jar	it.
	Pound	Cake,	No.	2
	1	lb.	sugar
	1	lb.	butter
	14	oz.	Gold	Medal	flour
	Jg	teaspoon	salt
	10	eggs
	1	lemon,	grated	rind	and
	%	the	juice,	if	large
	Soda	the	size	of	a	pea,	dissolved	in	1	tablespoon	of	cold
	water.	Beat	eggs	separately	and	very	thoroughly,	adding	whites
	last,	folding	them	in	carefully.	Citron	or	other	fruit	may	be
	added,	making	yellow	fruit	cake.
	White	Pound	Cake
	1	lb.	Gold	Medal	flour
	1	lb.	sugar
	\	lb.	butter
	Whites	of	16	eggs
	Flavor	to	taste
	In	mixing,	follow	directions	as	given	under	Pound	Cake	No.	1.
	Emma's	Wedding	Cake
	1	lb.	Gold	Medal	flour	3
	1	lb.	butter	2
	1	lb.	citron	2
	1%	lb.	dark	brown	sugar	1
	1	lb.	lemon	and	orange	peel	1
	(%lb.	each)	1
	2	Ibs.	currants	1
	6	Ibs.	raisins	1
	tablespoons	cinnamon
	tablespoons	mace
	tablespoons	nutmeg
	tablespoon	ginger
	tablespoon	allspice
	dessert	spoon	of	cloves
	cup	molasses
	pint	brandy
	12	eggs
	Bake	slowly	until	a	straw	will	come	out	clean.	This	is	a	very
	delicious	cake	and	will	keep	indefinitely.
	Election	Cake
	4	nutmegs
	1	qt.	sweet	milk
	lig	Ibs.	raisins
	J^	pint	home-made	yeast
	Juice	and	rind	of	2	lemons
	4	Ibs.	or	12	i	cups	Gold
	Medal	flour
	3	Ibs.	or	6	cups	sugar
	2	Ibs.	or	4	cups	butter
	Whites	of	6	eggs
	1J	teaspoons	salt
	Cream	the	butter	and	sugar,	then	divide	;	with	one-half	mix
	all	the	flour,	milk	and	yeast;	when	light	add	the	other	half	of
	butter	and	sugar,	eggs,	raisins	and	flavoring.	Beat	thoroughly;
	put	in	pans	and	let	rise	till	light	and	bake	with	great	care.
	Queen's	Cake
	4	cups	sugar	8
	4	Ibs.	raisins
	2	Ibs.	currants	1
	6	1	cups	Gold	Medal	flour	3
	1	teaspoon	soda	2
	1	cup	sweet	cream	1
	1%	teaspoons	salt
	eggs
	cup	wine
	cup	brandy
	cups	butter
	nutmegs
	tablespoon	orange	peel
	or	marmalade
	GOLD	MEDAL	FLOUR	It's	a	Biscuit	Flour	It's	a	Bread	Flour.
	61


White	Fruit
	Chocolate	Cake
	1	cup	butter
	2	cups	sugar
	3	cups	Gold	Medal	flour
	1	teaspoon	salt
	8	egg	whites
	%	cup	dessicated	cocoanut
	3	level	teaspoons	baking
	powder
	%	glass	white	wine
	%	pound	citron
	^	pound	almonds
	1	cup	light	Sultana	raisins
	This	makes	two	brick	loaves.
	Domestic	Fruit	Cake
	Two	cups	dried	apples	soaked	over	night,	in	the	morning
	chop	fine	and	boil	one	hour	in	1	cup	of	molasses,	then	add	:
	1	cup	sugar	2	eggs
	1	cup	sweet	milk	4	cups	Gold	Medal	flour
	1	cup	butter	1	heaping	teaspoon	soda
	1	bowl	raisins,	or	more	if	1	teaspoon	(each	)	cinnamon,
	wanted	rich,	also	cur-	mace,	nutmeg,	cloves,
	rants,	etc.	ginger	and	allspice
	Butternut	Fruit	Cake
	2%	cups	Gold	Medal	flour
	1	cup	brown	sugar
	1	cup	sour	cream
	1	cup	chopped	raisins
	1	cup	chopped	butternuts
	%	Ib.	citron,	cut	very	fine
	2	tablespoons	molasses
	%	cup	butter
	2	eggs
	1	teaspoon	soda
	1	teaspoon	(each)	cinnamon,
	cloves	and	nutmeg
	Spice	Cake
	2	cups	sugar
	1	cup	molasses
	iJg	cups	butter
	1	cup	sour	milk
	2	tablespoons	cinnamon
	1	tablespoon	cloves
	5	eggs
	2	nutmegs
	1	,lb.	raisins
	5	cups	Gold	Medal	flour
	1	large	teaspoon	soda
	%	Ib.	currants,	(^	Ib.	citron,
	if	wanted	rich)
	Ellen's	Nut	Cake
	2	small	cups	sugar
	3	cups	Gold	Medal	flour
	1	cup	sweet	milk
	4	tablespoons	melted	butter
	Bake	in	layers.
	3	eggs
	2	heaping	teaspoons	baking
	powder	mixed	in	last	cup
	of	flour
	Lemon	Cake
	2	cups	Gold	Medal	flour
	2	cups	sugar
	6	eggs
	6	tablespoons	butter
	Filling	for	Cake	:
	1^	cups	sugar
	Jg	cup	butter
	4	tablespoons	milk
	2	teaspoons	cream	tartar
	1	teaspoon	soda	(or	two	of
	baking	powder)
	\	teaspoon	salt
	4	eggs
	Rind	of	3	lemons	grated,	and
	the	juice
	Beat	the	butter,	sugar	and	eggs	together.	Set	into	a	dish	of
	boiling	water	until	heated;	then	add	the	lemon	and	stir	until
	thick.	Spread	between	layers	of	cake.
	Layer	Cakes
	Make	once	the	rule	for	pound	cake,	adding	grated	rind	and
	juice	of	Jg	lemon,	and	divide	it	into	quarters	;	into	the	first	put
	3	large	tablespoons	vanilla	chocolate	grated	;	into	the	second
	1	cup	almonds	blanched	and	grated	;	into	the	third	%	pound	each
	raisins	and	currants,	or	%	pound	citron;	into	the	fourth	1	cup
	butternut	meats,	cut	fine.	Put	the	layers	together	with	boiled
	icing	and	ice	the	sides	and	top	thickly.
	Marsh	Mallow
	Make	once	the	rule	for	white	cup	cake,	baking	in	3	layers	;
	make	a	boiled	frosting	with	1%	cups	sugar,	Jg	cup	water,	3	egg
	whites,	\	teaspoon	citric	acid,	and	1	teaspoon	vanilla.	Spread	a
	layer	of	icing	between	the	cakes,	and	into	each	layer	of	icing
	press	marsh	mallows	cut	in	halves,	setting	them	as	thick	as	pos-
	sible;	after	the	top	is	iced	set	marsh	mallows
	thickly	around	the	edge.	If	they	are	put	in	while
	the	cake	and	icing	are	warm	they	will	soften	enough
	to	blend	well.
	%	cup	butter	1%	cups	Gold	Medal	flour
	1	cup	sugar	3	teaspoons	baking	powder
	3	eggs	2	oz.	Baker's	chocolate
	Jg	cup	milk	1	teaspoon	vanilla
	Cream	the	butter,	add	the	sugar,	add	the	beaten	egg	yolks	;
	sift	flour	and	baking	powder	and	alternate	with	the	milk	;	melt	the
	chocolate	over	the	tea	kettle	and	stir	into	the	cake	before	the
	whites	of	eggs,	add	vanilla	and	fold	in	the	egg	whites	beaten	very
	stiff.	Bake	in	shallow,	square	cake	tin	and	frost	with	fondant.
	When	the	frosting	is	cold	spread	with	melted	unsweetened	choco-
	late,	or	mix	to	a	stiff	paste	3	tablespoons	of	cream,	powdered
	sugar	;	add	flavoring	and	a	square	of	melted	chocolate	and	spread.
	Hickory	Nut	Cake
	1	cup	butter
	2J	cups	sugar
	1	cup	milk
	5	eggs
	3%	cups	Gold	Medal	flour
	1	teaspoon	salt
	2	teaspoons	baking	powder
	2	cups	hickory	nut	meats
	Jg	Ib.	citron
	1	Ib.	raisins
	1	oz.	each	candied	lemon
	and	orange	peel
	In	mixing,	follow	the	directions	as	given	for	butter	cakes.
	Bake	in	two	sheets	for	one	hour.
	Wafers
	Jg	cup	butter
	2	cups	sugar
	1	cup	sweet	milk
	3	eggs
	3	heaping	teaspoons	baking
	powder
	Nutmeg	to	taste
	Gold	Medal	flour	to	shape	stiff
	Mrs.	J.	A.	Noyes.
	Soft	Jumbles
	1%	cups	sugar
	1	cup	sour	milk	or	cream
	%	cup	butter
	(	1	teaspoon	soda
	3	cups	Gold	Medal	flour
	3	eggs
	Flavor	to	taste
	Drop	by	teaspoonfuls	on	greased	tin	and	bake.
	Bedford	Jumbles
	Two	cups	sugar,	1	cup	butter,	beaten	well	together;	add
	%	cup	Gold	Medal	flour	and	4	well	beaten	eggs,	1	tablespoon	vanilla
	and	flour	enough	to	roll	out;	\	cup	grated	cocoanut	is	a	de-
	licious	addition,	or	finely	shred	almonds	laid	on	each	cake.
	One-half	cup	stoned	and	chopped	raisins	makes	Hermits.
	Bake	them	one-quarter	inch	thick.
	Ginger	Drops
	1	cup	light	brown	sugar
	%	cup	butter
	%	cup	cold	water
	1	egg
	%	cup	molasses
	1	large	tablespoon	ginger
	1	large	teaspoon	soda
	Gold	Medal	flour	to	make	thick	batter.	Drop	by	teaspoon-
	fuls	on	a	well	greased	pan,	bake	in	moderate	oven.	These	are
	very	nice	if	properly	made.
	Ginger	Snaps
	1	cup	molasses	%	cup	butter
	1	teaspoon	soda	1	tablespoon	ginger
	Jg	cup	sugar	Gold	Medal	flour	to	roll	very	thin
	Mix	molasses,	sugar,	ginger	and	butter,	stir	over	the	fire	until
	the	butter	is	melted,	then	stir	in	quickly	3	cups	of	Gold	Medal
	flour	in	which	has	been	sifted	the	pulverized	soda.	Knead	the
	dough	until	it	becomes	smooth	and	set	on	ice,	over	night	if
	possible.	Roll	as	thin	as	pasteboard	and	bake	in	a	quick	oven.
	Ginger	Cookies
	1	cup	molasses	%	CU	P	of	soft	butter
	2	tablespoons	warm	milk	1	teaspoon	soda
	or	water	Gold	Medal	flour	to	mix	soft	as
	1	tablespoon	ginger	can	be	handled	on	the	board
	Mix	in	order	given,	dissolving	soda	in	the	milk.	Shape	on	a
	floured	board	into	balls	the	size	of	a	hickory	nut.	Lay	on	a
	sheet	and	flatten	with	a	tin	cup	or	smooth	tumbler	to	one-half
	inch	thick.	School	Kitchen	Text-Book.
	GOLD	MEDAL	FLOUR	It's	a	Pastry	Flour	It's	a	Cake	Flour.
	62


Ft.	Atkinson	Ginger	Bread
	1	cup	New	Orleans	molasses	1	egg
	1	cup	boiling	water	1	teaspoon	soda
	2	cups	Gold	Medal	flour,	1	teaspoon	ginger
	heaped	2	tablespoons	sugar
	Jg	cup	butter
	Stir	butter	and	sugar	together,	then	rub	it	into	the	flour	till
	fine,	add	molasses	and	yolk	of	egg	and	beat	well	;	lastly,	add	the
	boiling	water	and	white	of	egg	beaten	stiff.	Makes	a	thick	sheet
	in	a	biscuit	pan.
	EASIEST	WAY
	1	cup	molasses
	1	cup	sour	cream
	2%	cups	Gold	Medal	flour
	J^	teaspoon	nutmeg
	^2	cup	sugar
	1	egg	beaten
	1	teaspoon	ginger
	1	rounding	teaspoon	soda
	Cream	Puffs
	1	cup	Gold	Medal	flour
	%	teaspoon	salt
	1	cup	boiling	water
	J^	cup	butter
	4	eggs
	Add	the	salt	and	butter	to	the	water.	When	boiling	add	the
	flour,	all	at	once,	stirring	constantly	until	the	mixture	leaves	the
	side	of	the	pan;	remove	from	the	fire	and	add	the	unbeaten	eggs,
	one	at	a	time,	beating	continually.	Drop	by	spoonfuls	onto	a
	buttered	pan,	about	two	inches	apart.	Bake	in	a	moderate	oven
	for	twenty-five	minutes.	When	cool,	with	a	sharp	knife	make	a
	cut	in	the	top	or	side	and	with	a	pastry	tube	fill	with	cream	filling.
	Chocolate	Eclairs
	Shape	cream	puff	mixture	on	buttered	sheets	in	oblong	pieces
	about	four	inches	long	and	one	and	one-half	inches	wide,	placed
	four	inches	apart.	As	soon	as	they	are	done	ice	with	chocolate
	or	vanilla	frosting.	When	icing	is	cold	cut	the	eclairs	on	the	side
	and	fill	either	with	whipped	cream,	a	custard,	or	preserved	fruits.
	CHOCOLATE	ICING
	i
	2	tablespoons	melted	5	tablespoons	powdered	sugar
	chocolate	3	tablespoons	boiling	water
	Cook	over	the	fire	until	smooth	and	glossy	;	dip	the	tops	of
	eclairs	in	this	as	they	come	from	the	oven.
	VANILLA	ICING
	Beat	2	egg	whites	very	stiff,	add	1%	cups	of	powdered	sugar,
	a	little	at	a	time,	flavor	with	a	teaspoon	of	vanilla.
	CREAM	FILLING
	%	cups	scalded	milk
	cup	sugar
	%	cup	Gold	Medal	flour
	2	eggs
	\	teaspoon	salt
	Beat	the	sugar,	flour,	eggs	and	salt	together	and	stir	into	the
	scalded	milk	;	cook	fifteen	minutes,	stirring	often.	When	cold
	flavor	with	vanilla.	Cut	a	small	slit	in	the	side	of	the	eclair	and
	fill	with	a	pastry	tube.
	Meringue	Shells
	The	whites	of	2	eggs,	beaten	until	it	will	not	slip	out	of	the
	bowl,	fold	into	it	very	gently	3	ounces	of	powdered	sugar,	remem-
	bering	the	rule	that	anything	to	be	mixed	with	white	of	egg	must
	be	done	with	a	light	lifting	motion	of	the	spoon,	rather	than
	stirring,	which	may	liquify	the	eggs.	Fill	a	tablespoon	with	the
	mixture	and	turn	onto	v	a	sheet	of	white	paper	placed	on	a	board
	which	has	been	made	a	little	damp	;	the	mounds	should	be	oval,
	like	half	an	egg.	Put	them	in	a	very	cool	oven	for	fifteen	or
	twenty	minutes,	then	open	the	door	and	leave	them	ten	minutes
	longer,	the	idea	is	to	make	the	crust	as	thick	as	possible,	which
	is	done	by	long.	5w	drying;	if	firm	enough,	remove	them	from
	the	paper,	take	out	the	moist	center	very	carefully,	and	when	cold
	fill	them	with	cream,	flavored,	sweetened,	and	whipped	solid,
	then	put	two	together	;	they	should	be	over	full,	and	the	cream
	show	considerably	between	the	two	sides.	Catherine	Owen.
	Five	Minute	Frosting
	The-	white	of	1	egg,	1	teaspoon	lemon	juice,	1	scant	cup
	powdered	sugar,	stirred	together	until	the	sugar	is	all	wet	;	then
	beat	with	a	fork*	for	just	five	minutes.	Spread	on	the	cake	while
	warm.	^Boston	Cook	Book.
	Boiled	Frosting
	1	cup	sugar	%	teaspoon	cream	tartar
	%	cup	water	1	egg	white
	Boil	the	water,	sugar	and	cream	tartar	till	it	forms	a	soft	ball
	in	cold	water	;	pour	in	a	fine	stream	on	the	egg	white	beaten	very
	stiff,	beat	as	you	pour;	continue	beating	until	stiff	and	smooth.
	Spread	on	a	cold	cake.	Dip	knife	in	warm	water.
	Ornamental
	One	cup	sifted,	powdered	sugar,	1	teaspoon	lemon	juice,	the
	white	of	an	egg	;	beat	the	egg	until	it	is	all	frothy	but	not	dry,
	then	sprinkle	over	3	teaspoons	sugar	and	beat	five	minutes	;	add
	1	teaspoon	each	five	minutes	till	quite	thick,	then	put	in	the	lemon
	juice.	Beat	with	a	fork	and	when	a	point	of	it	will	stand	in	any
	position	it	is	ready	to	press	through	a	pastry	tube	upon	the	cake,
	which	should	be	already	covered	with	a	smooth	plain	frosting	and	dry.
	Golden
	Beat	2	yolks	of	eggs	with	1	cup	sugar	and	J^	teaspoon	old
	Jamaica	rum,	add	more	sugar	if	not	stiff	enough	to	"hold	its	place.
	Chocolate
	Melt	1	ounce	chocolate,	add	1	teaspoon	powdered	sugar,
	and	add	to	the	boiled	frosting	till	it	is	dark	as	you	wish.
	Orange
	Grate	the	thin	rind	of	an	orange	and	soak	it	one-half	hour
	in	3	teaspoons	lemon	juice.	Squeeze	the	juice	through	a	fine
	muslin	and	use	like	the	lemon	in	five-minute	frosting.
	Maple	Fondant
	One	cup	yellow	or	maple	sugar,	\	cup	thin	cream;	boil
	together	fifteen	minutes,	take	from	fire	and	stjr	constantly	till	it
	stiffens,	spread	quickly	on	warm	cake,	as	it	hardens	very	fast.
	Fondant
	Two	cups	sugar,	1	cup	water,	a	bit	of	cream	of	tartar	half	as
	large	as	a	pea.	Boil	without	stirring	until	a	little	dropped	into
	ice	water	can	be	gathered	into	a	ball	and	rolled	like	wax	between
	the	fingers.	Cool	and	stir	to	a	soft	cream.	Add	flavor	or	color-
	ing	while	cold,	then	soften	over	hot	water	and	spread	while	warm.
	Sugar	Glaze
	One	cup	powdered	sugar,	1	tablespoon	lemon	juice,	about
	1	tablespoon	boiling	water;	beat	hard	till	smooth	and	semi-
	transparent.	Spread	on	the	cake	as	soon	as	taken	from	the	oven.
	Chocolate	Glaze
	Omit	the	lemon	juice	from	the	above	recipe	and	add	3	heap-
	ing	tablespoons	of	pulverized	chocolate	and	1	teaspoon	vanilla.
	Gelatine
	Dissolve	1	teaspoon	gelatine	in	3	tablespoons
	warm	water,	add	1	cup	pulverized	sugar	and	beat
	until	smooth.	Flavor	to	taste.
	GOLD	MEDAL	FLOUR	It's	a	Bread	Flour	It's	a	Biscuit	Flour.
	63


Chocolate	Filling,	No.	1
	cup	sugar
	squares	chocolate^	grated
	tablespoons	butter!
	\	cup	milk
	2	tablespoons	corn	starch
	in	%	cup	milk
	1	teaspoon	vanilla
	Boil	first	four	ingredients	together	for	five	minutes,	add	corn
	starch	in	milk	and	boil	for	three	minutes	more.	Beat	until	cool
	and	add	vanilla.
	Chocolate	Filling,	No.	2
	1	egg	yolk	%	cake	chocolate
	cup	veet	milk	1	cup	sugar
	FU.	or	with	vanilla	and	cook	like	custard.
	.
	Chocolate	Filling,	No.	3
	Mfcii.	%	pound	Baker's	chocolate	over	warm	water	and	stir	it
	into	twice	the	rule	fe	,^jijd	icing.	Spread	while	warm,	as	it
	stiffens	quickly	ft	.;.,.,	beat	.,n	slow',;	....:.	cream	until	as
	thin	as	desired	-t
	Fruit	Filling
	1	cup	stoned	raisins	\	Ib.	figs	+
	%	Ib.	blanched	almonds	%	Ib.	citron
	All	chopped	fine	;	add	enough	frosting	to	make	a	soft	paste.
	Lemon	Filling
	The	grated	rind	and	juice	of	1	large	lemon,	1	cup	sugar,
	2	eggs	(or	4	yolks)	,	1	tablespoon	butter	;	cook	all	together	over
	boiling	water	until	thick	and	use	when	cool.
	Almond	Cream	Filling.
	^	f
	The	whites	of	2	eggs	beaten	stiff	with	2	cups	of	XXX	sugar,
	1	teaspoon	extract	vanilla,	1	pint	blanched	almonds,	chopped
	fine.	Walnuts,	pecans,	hickory	and	butternuts	are	used	in	the
	same	way.
	Alr%ond	Filling,	No.	2
	1	cup	XXX	.	i	a-
	1	cup	blancVn	air^onds,
	(pounded	or	grated)
	j
	cup	thick	sour	cream
	tablespoon	vanilla
	.
	f	'	PUDDINGS	?
	Suet	Pudejpig
	.English	or	7/ms/	-as	F-'vm	Pudding
	t	*g	Ibs	bread	cfHtabs.	*	2	Ibs.	raisins
	2	oz.	citron	1	lemon,	juice	and	grated	rind
	J	Ib.	Gold	Medal	flour	2	Ibs.	sugar
	2	oz.	shredded	almonds	1.	teaspv	n	salt
	2	Ibs.	suet,	chopped	fine	2	oz.	cu-.died	lemon	peel
	1
	1
	2
	1
	2
	ho
	cup	suet	chopped	fine	1	cup	currants
	cup	sweet	milk	%	cup	each	citron,	lemon
	cups	seeded	raisins	and	orange	peel
	cup	molasses	1	teaspoon	each	soda,	cifina-
	cups	Gold	Medal	flour	mon,	cloves,	nutmeg
	Mi	he	ingredients	and	steam	for	two	hours.	Serve	with
	.	';.)?	'	sauce
	2	nutmegs,	grated	16	eggs
	SAUCE
	2	Ibs.	currants	Milk	for	stiff	paste
	i
	.	.K!	.	t:rw\s\n	ff\rt	'rr-V*	3^	,-..,-,	.-ii,\-,.-
	%	cup	brandy
	Mix	in	the	order	given	and	let	stand	over	night,	In	the
	morning	put	into	buttered	-moulds	and	steam	for	tv^e	?	hours	or
	more.	When	it	is	to	be	used	staam	for	two	hou	Gar-
	nish	with	a	sprig	of	ho'ly.	Pour	2	tablespoons	of	brandy	over
	and	bring	to	the	table	Mazing.	Serve	with	English	Sauce.
	PUDDING	SAUCE
	*	cup	butter	2	tablespoons	wine
	1	cup	sugar	%	teaspoon	vanilla
	2	eggs	%	cup	boiling	water
	Cream	butter,	add	the	sugar,	beat	for	fifteen	minutes,	add
	the	eggs,	beat	to	a	froth.	Just	before	sending	to	the	table	stir
	in	the	hot	water,	beat	to	a	foam,	add	vanilla	and	wine.
	Batter	Pudding
	G	tablespoons	Gold	Medal	3	eggs
	flour	1	qt.	sweet	milk
	1	tablespoon	melted	butter	Bake	one	hour.
	Steam	Batter	Pudding
	1	cup	milk	4	eggs
	8	tablespoons	melted	butter	2	teaspoons	baking	powder
	?	cup	sugar	Gold	Medal	flour	for	cake	batter
	Steam	for	one	hour
	Whole	Wheat	Pudding
	2	cups	whole	wheat	meal	1	cup*milk
	%	teaspoon	soda	%	cup	Aolasses
	Jg	teaspoon	salt	'	I	cuflyl	'ned	dates
	Sift	soda	and	salt	with	th.q-	al,	-itftio'tates	till	they	are	thor-
	oughly	floured;	add	milk	and	is-	This	will	make	a	soft
	batter	but	the	dry	flour	absorb?	.
	Steam	three	hours	in	a	closed	mi
	ding	sauce	or	whipp
	If	sour	milk	is	u:	;d	one	level	teaspoon	of
	soda.	Raisins,	figs,	prunes	or	chopped	apples	make
	a	pleasant	variety.
	>ori	con-	.	rch	%	cup	sugar
	1	o^	b	jili.'g	wai	1	egg
	^	teaspoon	salt	.	Flavoring
	Mix	corn	starch	with	a	little	cold	water	and	cook	until	clear
	in	the	boiling	water.	Add	salt.	Beat	sugar	and	egg	together
	tl	very	light,	pour	the	hot	starch	on	slowly,	add	flavoring	and
	e.
	Angel	Pudding
	1	Ib.	English	walnuts	shelled
	1%	cups	powdered	sugar
	te-^rv.	MS	baking	powder
	(	mixed	with	sugar)
	3
	9
	Whi	ve	eggs
	Break	the	walnuts	fine	and	'	date	inc	pieces,	add	sugar
	and	whites	of	eggs	last.	Bake	i;"	^	n^H-wate	oven	twenty	*-
	thirty	minutes.	'	Serve	with	whipp.	*	cream.
	Poor	Man's	Rice	Pudding
	1	cup	ri	,	;-"	1	qt.	milk
	%	cur	%	teaspoon	salt
	%	teaspoon	cinnamon
	Pit.	;	:<	and	wash	the	rice;	mix	all	the	ingredients	and	bake
	very	slo	/*r	three	or	four	hours	in	a	well	buttered	pudding
	dish.	W%iJ**Mvered	until	the	last	fifteen	minutes,	when	the	puo-
	ding	may	be	'	wned	on	top.	Stir	twice	during	th	%st	hour
	cooking.	If	jho	-Id	be	creamy	and	not	dry	when	.;	\	Grated
	deal	of	the	moisture.
	rve	with	any	plain	pud-
	orange	peel	may	be	substituted	for	cinnamon.
	Cottage	Pudding
	\	cup	sugar	3	teaspoons	baking	powder	<
	3	tablespoons	melted	butter	1	egg
	1	cup	milk	2J;i	cups	Gold	Medal	flour
	Bake	for	one	and	one-half	hours	and	serve	with	liquid	sauce.
	Put	in	the	bottom	of	a	round	pudding	dish	one	pint	of	firm	fruit,
	sliced	apples,	peaches,	cherries,	etc.	If	very	acid	sweeten	to	taste.
	Let	them	heat	through	and	pour	over	the	above	mixture.	Bake
	thirty-five	to	forty	minutes.	Invert	on	round	platter.	Serve	with
	GOLD	MEDAL	FLOUR	It's	a	Cake	Flour	It's	a	Pastry	Flour.
	64


whipped	cream	or	sauce.	The	fruit	may	be	stirred	into	the	batter
	and	baked	in	a	round	loaf.	If	the	fruit	is	very	juicy	scant	the
	measure	of	milk.	If	bananas	are	used	serve	with	banana	sauce.
	Delicate	Pudding
	1%	cups	water	3	tablespoons	corn	starch
	'..	cup	sugar	3	egg	whites
	'g	teaspoon	salt	%	cup	lemon	juice	and
	grated	rind
	Mix	sugar,	salt	and	water	and	bring	to	boiling	point.	Mix
	the	corn	starch	in	a	little	cold	water,	stir	into	the	boiling	syrup
	and	cook	ten	minutes.	Seat	the	egg	whites	to	a	dry	froth	and
	pour	the	boiling	mixture	into	them;	return	to	the	fire	one	minute
	to	set	the	egg,	adding	the	lemon	juice;	turn	into	a	mould	that
	has	been	wet	in	cold	water	and	set	on	ice.	Serve	"with	straw-
	berries	or	other	fruit	piled	high	in	the	center,	or	poiiV	a	soft	cus-
	tard	around	as	a	sauce.
	Creamy	Sauce
	cup	butter
	cups	powdered	sugar
	Blueberru	F*uddir>g
	\	cup	sugar
	%	cup	butter
	2	cups	flour
	-	3	teaspoons	baking	powder
	In	making	follow	directio
	berries	last	and	either	bake	or	st
	with	creamy	sauce.
	Stir	in	floured
	mey	mould.	Serve
	PUDDING
	Baked	Bananas	(Sauce	for	Six)
	tablespoons	melted	butter	\	cup	sugar
	tablespoons	lemon	juice
	Pour	over	bananas	one-half	the	sauce.	Bake	twenty	minutes
	in	a	slow	oven,	baste	with	remainder	of	sauce.
	Hard	Sauce
	One-half	cup	butter	well	beaten;	stir	in	slowly	1	cup	fine
	sugar,	and	beat	to	a	cream.	Pile	on	a	plate	and	grate	over	a
	little	nutmeg.	Keep	coot	and	add	wine	or	flavoring.
	1	egg
	Jv	cup	thich	cream
	1	teaspoon	vanilla
	Cream	the	butter,	add	the	sugar;	cream	together;	add	f|ie
	cream,	the	egg	well	beaten,	and	flavoring.	If	it	should	separate
	set	it	over	hot	water	and	stir	until	smooth.	Serve	cold.
	Lemon	Sauce
	1	cup	sugar	1	tablespoon	butter
	1	cup	boiling	water	1%	tablespoons	lemon	juice
	1	tablespoon	corn	starch	%	teaspoon	salt
	Mix	sugar,	salt	and	corn	starch,	add	water	gradu.	,	stn
	constantly;	boil	five	minutes.	Remove	from	fire,	add	bu..<	i	and
	lemon	juice.
	Caramel,	or	Browned	Sugar	^
	Brown	1	cup	of	sugar	and	dissoh	\	cup	of	hot	water.
	This	makes	a40b0LLM|fHCf?H"s	alv./

	iw	berry
	One	large	tablespoon	but	ter	beaten	>
	ally	I'.j	cup,	powdered	sit^.r	and	the	>
	Beat	till	vt	lifeht,	and	"just,	before	serv\	-	v	.,^
	strawberries
	Soft	Custard
	One	.pint-milk	scalded,	yolks	of	4	eggs,	2	tablespoons	sugar,
	%	saltspooh'salt.	Cook	over	hot:	water	till	it	will	mask	th	sp-
	sjtrain,	cool	and	flavor.	Is	improved	for	some	things	!*
	trie	sugar	brow.ed	as	for	Caramel	Sauce.
	Maple	Sugar	"*y
	One-fourth	pound	maplt	su-^ar,	?.,	cup	w:	:	.<.-;	,	Killed	together
	till	it	will	spin.iyWbJlfc	baling	hot	into	the	beaten	whites	of
	2	eggs	and	%	cup	thick	c-.'fam	and	a	little	lemon	juice	to	taste.
	gradu-
	"of	1	egg.
	int	mashed
	-^-'	*-	f"*-^,	^	*,
	W	wW,
	Devonshire	Cream
	Let	the	milk	sti-	'	enty-four	hours	in	winter	(twelve	irt
	summer)	,	then	set	i*	stove	till	almost	at	the	boiling	point.
	It	must	not;	bubbl.	i.	>u\<*	show	wrinkles	and	look	thick.
	The	more	slowly	it	..	-e	th^	merit	will	be.	On	the	following
	day	skim	it	by	folding	over	i	over	in	small	rolls,	and	set	them
	on	ice	till	wanted.	This	is	ai.>j	known	as	"clotted	cream."
	Blanc	Mange
	One-half	cup	Irish	moss.	Wash	in	tepid	w	pick	over
	and	put	into	double	boiler	with	1	quart	milk.	F	:	t	thick-
	ens	when	dropped	on	a	cold	plate.	Add	\	saltsp~-	strain;
	not	allowing	bits	of	moss	to	pass,	add	flavoring	a	i	into	a
	mould	that	has	been	wet	with	cold	water.	Sea	Me	'ina	may
	be	used	1	level	teaspoon	to	a	quart	of	milk.	I'	....*	.	_>wly	and
	stir	ofter
	Baked	Custard	>.
	1	q	H	eggs
	%	cu	r	',	teaspoon	salt
	Mix	i	,	jgs	and	salt	;	add	milk	and	strain	into	bif	ana
	moulds	or	cups^Set	in	a	deep	pan,	'filled	two-thirds	of	lixture.
	to	the	top	of	tlWmould	with	water.	Bake	in	a	moi'era
	when	a	knife	blade	cut	into	the	custard	comes	out	clean
	tard	is	done.	ia	lf	f	rozen
	CARAMEL	CUSTARD	.	an	d	finish
	Caramel	%	cup	of	sugar,	add	the	milk	very	slowjittle	Maras-
	mixture	and	add	the	eggs	slightly	beaten;	add	salt	a	i	to	accent
	strain	into	a	buttered	mould.
	Boiled	Custard,
	I	qt.	scalded	milk	%	teaspoirk	t
	4	eggs	1	teaspoot^Trn	starch
	4	tablespoons	sugar	1	teaspoorrvanilla
	Mix	corn	starch	with	a	little	cold	milk	and	cook	in	scalded
	milk	ten	minutes	;	beat	eggs	and	sugar	together,	pour	the	boiled
	milk	over	it	and	cook	until	thick	enough	to	mask	the	spoon.
	Remove	at	once	and	set	in	cold	water,	stir	often	until	almost	cold	;
	add	the	flavoring	and	salt	and	strain	into	the	dish	from	which	it
	is	to	be	served.	This	custard	may	be	used	with	sliced	cake,
	macaroons,	or	fruit.	"	v	-
	COCOANUT	CUSTARD:	One	cup	grated	cocoanut	n	peel,
	added	after	straining	for	cocoanut	cu	***?	"^	P	fcei	;	simmer	until
	CHOCOLATE	CUSTARD:	?	-ece	in	the	sugar.	Put	in	war
	hot	water	and	add	to	the	hot	-
	ORANGE	CUSTAJ^co/afc	Chips
	grated	rind	of	'1	'-
	-.e^	a	candy	of	molasses	for	the	filling	;	1	cup	New
	>ri	classes,	%	cup	sugar,	butter	the	size	of	a	butternut.
	..ivwr	with	vanilla.	Boil	until	hard,	pull	thin,	cut	in	small
	pieces.	When	cold	dip	in	hot	chocolate	flavored	with	vanilla,	if
	you	like,	sweetened	a	little.
	Grape	Juice
	Ten	pounds	grapes,	2	quarts	water.	Boil	ten
	minutes,	strain	and	add	2	pounds	of	sugar.	Let	it	*^f"	r
	come	to	a	boil,	bottle	in	patent	cork	bottles.	When
	you	strain	in	the	juice	do	not	squeeze.
	irm^
	GOLD
	MEDAL

	FLOUR	t's
	a	Bread
	Flour	It's
	a	Biscuit
	Flour.	^-^^
	>.
	67


Tomato	Catsup
	For	gallon	strained	tomatoes	put,
	4	tablespoons	salt	%	tablespoon	allspice
	3	tablespoons	black	pepper	1-	tablespoon	red	pepper
	3	tablespoons	mustard	3	garlic
	Jg	tablespoon	cloves	1	pint	vinegar
	Boil	until	of	the	required	thickness;	put	the	dark	spices	and
	garlic	into	a	cloth	to	prevent	the	catsup	from	being	dark.
	Tomato	Sauce
	To	2	gal.	strained	tomatoes	add	1	doz.	onions,	8	green	pep-
	pers,	chopped	fine	with	the	onions,	add	after	the	juice	has	been
	boiled	down	somewhat;	10	tablespoons	brown	sugar,	the	same
	of	salt,	6	large	cupfuls	white	vinegar,	or	8	of	other	vinegar.	Boil
	all	together	one	hour.	Bottle	and	seal.
	Spanish	Pickles
	One	pk.	green	tomatoes,	1	doz.	onions.	Slice,	sprinkle	with
	salt	and	let	stand	over	night	and	strain	off	the	juice.	Allow	1	Ib.
	sugar,	%	Ib.	whole	white	mustard	seed,	1	oz.	ground	black	pepper,
	1	oz.	ginger	and	one	of	cinnamon.	Mix	dry.
	Put	a	layer	of	tomatoes	and	onions	in	a	kettle	and	sprinkle
	with	spice,	then	tomatoes	and	so	on	until	all	are	used.	Cover
	with	vinegar	and	let	boil	two	hours,	after	which	pack	in	small
	jars	and	set	in	the	cellar.
	Green	Cucumber	Pickles
	Select	1	pk.	of	small,	fresh	cucumbers	of	uniform	size.	Wash
	in	cold	water.	Place	in	crock	and	add	1	cup	salt	with	cold	water
	to	cover.	Let	stand	twenty-four	hours.	Drain	from	brine	and
	scald	cucumbers	in	a	weak	vinegar.	Drain	and	pack	either	in
	crocks	or	Mason	jars.
	Boil	together	the	following:
	gal.	vinegar	2	tablespoons	allspice
	1	cup	brown	sugar	1	tablespoon	cloves
	1	tablespoon	powdered	alum	1	oz.	cinnamon
	2	tablespoons	peppercorns
	Pour	this	over	the	cucumbers	and	seal.
	Green	Tomato	Pickles
	bu.	green	tomatoes
	large	onions
	6	large	peppers
	%	Ib.	white	mustard	seed
	2	tablespoons	celery	seed
	or	more	if	liked
	Chop	all	together	fine,	put	in	layers,	one	of	tomatoes,	and
	onions	and	one	of	salt,	using	in	all	%	cup	of	salt.	Let	stand	over
	night,	in	the	morning	squeeze	dry	and	put	on	to	boil	in	2	qts.
	vinegar.	Cook	until	tender;	when	nearly	done,	add	1	Ib.	sugar;
	put	in	cans.
	Currant	Catsup
	5	Ibs.	currants	?	pint	vinegar
	3	Ibs.	sugar	1	teaspoon	cloves
	One	teaspoon	cinnamon,	one	of	salt	and	of	allspice	and	one
	of	black	and	red	pepper	mixed.	Boil	one	and	one-half	hour.
	Oil	Pickles
	Slice	100	uniform	medium	sized	cucumbers	without	paring,
	slice	very	thin	like	shavings.	Lay	in	salt	three	hours,	using	%
	sack	of	table	salt;	drain	off	all	this	liquor	and	if	too	salty,	wash	off
	with	cold	water;	add	3	pints	of	small	white	onion	sliced	first	in
	water	with	a	piece	of	alum	size	of	a	small	nut	dissolved	in	it;	pre-
	pare	onions	same	time	as	cucumbers.
	3	oz.	white	mustard	seed	1	oz.	celery	seed
	2	oz.	white	ground	pepper	1	pt.	pure	olive	oil
	Mix	all	together	with	the	hands,	then	cover	with	cold	vinegar.
	Can	be	used	in	a	few	days.	Put	in	Mason	jars.	This	makes
	nearly	if	not	quite	two	gallons.
	Peach	Pickles
	1	pint	vinegar
	8	Ibs.	peaches
	4	Ibs.	sugar
	Stick	2	or	3	cloves	in	each	peach.	Add	a	few	sticks	of	cin-
	namon.	Cook	till	tender.	Take	them	out	on	platter	to	cool.
	When	cool	put	in	jars.	Pour	the	cold	syrup	over.	Let	them
	stand	twenty-four	hours	then	seal	up.	This	is	a	good	rule	for	all
	kinds	of	fruit	pickles,	if	wanted	rich;	if	not,	use	less	sugar.	,
	T	will	be	a	favor	to	us	if	you	will	mention	GOLD	MEDAL
	FLOUR	to	your	friends.	Ask	them	to	give	it	a	trial.
	Tell	them	of	this	Cook	Book	which	can	be	obtained	by
	sending	us	coupon	attached	to	circular	in	each	package.
	By	recommending	GOLD	MEDAL	FLOUR	you	can	do	us	a	favor
	and	do	your	friends	a	good	turn	at	the	same	time.
	68


MAN	S	RELATION	TO	NATURE	131
	barriers	and	settlements	over	and	across	nature	s	surface	:	but
	they	are	founded	on	the	moving	sand	of	his	conceits,	and	are
	in	no	long	time	swept	away	to	the	bourne	from	which	there	is
	no	return.	Impotent	and	vain,	brooding	over	ideals	which
	the	natural	conditions	forbid	him	ever	to	realize,	man	seems
	to	the	mere	realist	(who	in	this	matter	takes	a	pessimist
	tone),	to	be	an	inexplicable	and	absurd	freak	of	nature
	a	child	born	of	nature	in	some	foul	hour	of	mysterious	incest,
	doomed	from	his	birth	to	struggle,	but	to	struggle	for	ever	in
	vain,	against	his	mother	and	her	ordinances,	vexing	her	soul
	with	his	vanity,	his	insanity,	his	despairs,	by	his	ideals	moral
	and	immoral;	but	doomed	also,	at	some	distant	date	per
	chance,	to	fade	away	into	nothingness,	and	leave	the	weary
	world	at	peace	from	the	perverse	iniquity	of	her	Caliban,	her
	youngest	and	most	froward	child.	To	the	mere	idealist
	perhaps,	on	the	other	hand,	the	antagonism	takes	a	more
	optimistic	issue.	He	sees	in	man	a	being	who	already	was,
	in	some	higher	sphere	before	nature	came	to	be,	and	who	still
	will	be	after	all	the	works	of	nature	are	shrivelled	into	nebula.
	Or	rather,	perhaps,	the	idealist	sees	in	him	a	being	who	in
	his	inmost	essence	has	no	past	and	no	hereafter.	His	life,	as
	we,	speaking	the	language	of	one	short-lived	race,	call	life,	is
	but	the	misconceived	or	half-understood	representation	of
	something	deeper,	higher	than	it	appears	to	be.	The	true
	life,	the	life	that	knows	no	ending,	and	perhaps	knows	no
	beginning,	is	the	invisible	but	real	pre-supposition	of	the
	struggle	to	be	which	we	call	life.	Charged	for	a	while	with
	the	task	of	guiding	some	little	portion	of	material	nature,	the
	soul,	as	the	old	idealism	named	this	imperishable	germ	of
	being,	has	a	watch	to	keep,	a	service	to	render	;	it	is,	by	some
	dark	law	of	universal	order,	submitted	for	a	time	and	times	to
	a	probation	;	to,	it	may	be,	an	exile	in	an	alien	world,	with
	an	ever-present	yearning	for	its	true	country,	which	is	the
	heavenly,	and	an	occasional	reminiscence	of	its	spotless
	beauty	:	and	at	length,	after	the	campaign	is	over,	the	soldier
	K	2


70
	THE	BETROTHAL.
	Cos.	Neither	will	I	deny	it,	nor	affirm	it.
	Mar.	You	dare	not,	dare	not	!
	G	s	-	Signore	Marsio	!
	Mar.	By	heaven	!	I	credit
	Cos.	Listen	to	me,	sir.
	Our	marriage	contract	is	not	ratified	;
	Tear	it,	I	beg	you.	I	have	no	desire
	To	hold	you	to	it,	if	you	doubt	my	truth.
	Marq.	Ay,	ay	!	tear	up	the	parchment.
	Mar.	No,	no,	no	!
	What,	would	you	bait	me?	Look,	Tiburzzi,	look
	The	galled	beast	turn	not	on	you	!	1	have	here
	No,	no	;	I	have	at	home,	in	safest	hands
	That	which	shall	beggar	you.	I	hold	your	debts
	All	that	heaven	left	your	miserable	name
	Under	my	mercy	!	Yes,	I	bought	them	up
	For	half-price,	sir	your	credit	has	run	low
	By	the	sweet	saints,	I	11	use	them	!
	March.	Patience,	signore	!
	Mar.	I	am	all	patience,	when	I	am	well	used.
	March.	You	see	our	situation.
	[Apart	to	the	MARQUIS.]
	Marq.	We	are	toiled,
	Trammelled,	betrayed,	by	this	damned	usurer!
	The	Duke	shall	hear	me.
	Mar.	Ah	!	the	Duke,	the	Duke	!
	Above	the	Duke	sits	Justice,	robed	in	law,
	His	mistress	and	the	state	s.	Best	pray	to	heaven	:
	They	say	its	tardy	mercy	s	sure	at	last.
	Marq.	Graceless	blasphemer	!	Here	to	heaven	I
	cry,	-
	The	gray-haired	father	of	this	child,	ensnared


Ixxii
	Probably	in	the	course	of	the	following	day	he
	receives	the	amended	message,	showing	that	the	word
	originally	despatched	was	"	Overturn,"	meaning	"	Sell-
	to-arrive	1,000	bales	Tinnivelly	Cotton	at	5$	pence	per
	pound"	By	this	time,	however,	the	London	price	has
	declined	to	5Jd.	per	pound,	so	that	he	must	either	run
	the	risk	of	holding	the	cotton	in	a	falling	market,	or
	submit	to	an	immediate	loss	of	300	on	the	previous
	day's	quotation.	Now	had	this	merchant	referred	to
	this	book	under	the	letter	N	for	words	ending	"erturn,"
	he	would	at	once	have	found	the	word	"	Overturn,"	and
	saved	some	hundreds	of	pounds.
	We	may	explain	that	such	an	error	as	the	above	is
	not	unfrequently	caused	by	incorrect	reading	of	the
	"Morse"	alphabet;	the	letters	St	being	expressed	in
	"Morse"	by	---	and	the	letter	V	by	,	the
	initial	"	O	"	was	either	lost	or	very	likely	attached	to
	the	end	of	the	previous	word.
	Thousands	of	instances	of	errors	and	consequent
	heavy	losses	might	be	given,	but	no	Merchant	or
	Banker	requires	to	be	told	of	them,	as	they	are	of
	almost	daily	occurrence.
	As	a	further	assistance	in	deciphering	badly	trans-
	mitted	messages,	we	append	the	Morse	Alphabet,	as
	used	on	almost	every	Telegraph	wire	throughout	the
	world,	and	a	list	of	the	more	common	errors	occurring
	in	Telegrams.


POETRY	&	LIFE	SERIES
	General	Editor	:
	WILLIAM	HENRY	HUDSON
	1.	KEATS	AND	HIS	POETRY	By	W.	H.	Hudson
	2.	JOHNSON	AND	GOLDSMITH	AND	THEIR	POETRY
	By	W.	H.	Hudson
	3.	GRAY	AND	HIS	POETRY	By	W.	H.	Hudson
	4.	SHELLEY	AND	HIS	POETRY	By	E.	W.	Edmunds,	M.A.
	5.	COLERIDGE	AND	HIS	POETRY
	By	Kathleen	E.	Royds
	6.	MATTHEW	ARNOLD	AND	HIS	POETRY
	By	Francis	Bickley
	7.	LOWELL	AND	HIS	POETRY	By	W.	H.	Hudson
	8.	BURNS	AND	HIS	POETRY	By	H.	A.	Kellow,	M.A.
	9.	SPENSER	AND	HIS	POETRY	By	S.	E.	Winbolt,	M.A.
	10.	MRS	BROWNING	AND	HER	POETRY
	By	Kathleen	E.	Roydi
	11.	MILTON	AND	HIS	POETRY	By	W.	H.	Hudson
	12.	SCOTT	AND	HIS	POETRY	By	A.	E.	Morgan,	B.A,
	13.	ELIZABETHAN	LYRISTS	AND	THEIR	POETRY
	By	Amy	Cruse
	14.	TENNYSON	AND	HIS	POETRY
	By	R.	Brimley	Johnson,	B.A,
	15.	BYRON	AND	HIS	POETRY	By	William	Dick,	M.A,
	16.	LONGFELLOW	AND	HIS	POETRY
	By	Oliphant	Smeaton,	M.A.,	F.S.A.
	17.	POE	AND	HIS	POETRY	By	Lewis	N.	Chase
	18.	HORACE	AND	HIS	POETRY	ByJ.	B.	Chapman,	M.A.
	19.	POPE	AND	HIS	POETRY	By	E.	W.	Edmunds,	M.A.
	20.	BROWNING	AND	HIS	POETRY	By	Ernest	Rhys
	21.	WORDSWORTH	AND	HIS	POETRY
	By	W.	H.	Hudson
	22.	SCHILLER	AND	HIS	POETRY	By	W.	H.	Hudson
	23.	ROSSETTI	AND	HIS	POETRY	By	Mrs	F.	S.	Boas
	24.	COWPER	AND	HIS	POETRY	By	James	A.	Roy
	25.	MARLOWE	AND	HIS	POETRY	By	John	H.	Ingram
	26.	CHAUCER	AND	HIS	POETRY
	By	E.	W.	Edmunds,	M.A.
	27.	WALT	WHITMAN	AND	HIS	POETRY
	By	H.	B.	Binns
	28.	CHATTERTON	AND	HIS	POETRY
	By	John	H.	Ingram
	29.	WHITTIER	AND	HIS	POETRY	By	W.	H.	Hudson
	30.	VICTOR	HUGO	AND	HIS	POETRY
	By	W.	H.	Hudson
	31.	HERRICK	AND	HIS	POETRY	By	T.	Bruce	Dilks
	Other	Volumes	in	active	preparation


POETRY	&	LIFE	SERIES
	General	Editor	:
	WILLIAM	HENRY	HUDSON
	1.	KEATS	AND	HIS	POETRY	By	W.	H.	Hudson
	2.	JOHNSON	AND	GOLDSMITH	AND	THEIR	POETRY
	By	W.	H.	Hudson
	3.	GRAY	AND	HIS	POETRY	By	W.	H.	Hudson
	4.	SHELLEY	AND	HIS	POETRY	By	E.	W.	Edmunds,	M.A.
	5.	COLERIDGE	AND	HIS	POETRY
	By	Kathleen	E.	Royda
	6.	MATTHEW	ARNOLD	AND	HIS	POETRY
	By	Francis	Bickley
	7.	LOWELL	AND	HIS	POETRY	By	W.	H.	Hudson
	8.	BURNS	AND	HIS	POETRY	By	H.	A.	Kellow,	M.A.
	9.	SPENSER	AND	HIS	POETRY	By	S.	E.	Winbolt,	M.A.
	10.	MRS	BROWNING	AND	HER	POETRY
	By	Kathleen	E.	Royds
	n.	MILTON	AND	HIS	POETRY	By	W.	H.	Hudson
	12.	SCOTT	AND	HIS	POETRY	By	A.	E.	Morgan,	B.A^
	13.	ELIZABETHAN	LYRISTS	AND	THEIR	POETRY
	By	Amy	Cruse
	14.	TENNYSON	AND	HIS	POETRY
	By	R.	Brimley	Johnson,	B.A,
	15.	BYRON	AND	HIS	POETRY	By	William	Dick,	M.A.
	16.	LONGFELLOW	AND	HIS	POETRY
	By	Oliphant	Smeaton,	M.A.,	F.S.A,
	17.	POE	AND	HIS	POETRY	By	Lewis	N.	Chase
	18.	HORACE	AND	HIS	POETRY	ByJ.	B.	Chapman,	M.A.
	19.	POPE	AND	HIS	POETRY	By	E.	W.	Edmunds,	M.A.
	20.	BROWNING	AND	HIS	POETRY	By	Ernest	Rhys
	21.	WORDSWORTH	AND	HIS	POETRY
	By	W.	H.	Hudson
	22.	SCHILLER	AND	HIS	POETRY	By	W.	H.	Hudson
	23.	ROSSETTI	AND	HIS	POETRY	By	Mrs	F.	S.	Boas
	24.	COWPER	AND	HIS	POETRY	By	James	A.	Roy
	25.	MARLOWE	AND	HIS	POETRY	By	John	H.	Ingram
	26.	CHAUCER	AND	HIS	POETRY
	By	E.	W.	Edmunds,	M.A.
	27.	WALT	WHITMAN	AND	HIS	POETRY
	By	H.	B.	Binns
	28.	CHATTERTON	AND	HIS	POETRY
	By	John	H.	Ingram
	29.	WHITTIER	AND	HIS	POETRY	By	W.	H.	Hudson
	30.	VICTOR	HUGO	AND	HIS	POETRY
	By	W.	H.	Hudson
	31.	HERRICK	AND	HIS	POETRY	By	T.	Bruce	Dilks
	Other	Volumes	in	active	preparation


THE	SONG	OF	HIAWATHA.
	So	to	bind	the	ends	together,
	That	the	water	may	not	enter,
	That	the	river	may	not	wet	me	!	"
	And	the	Larch,	with	all	its	fibres,
	Shivered	in	the	air	of	morning,
	Touched	its	forehead	with	its	tassels,
	Said,	with	one	long	sigh	of	sorrow,
	"Take	them	all,	O	Hiawatha	!	"
	From	the	earth	he	tore	the	fibres,
	Tore	the	tough	roots	of	the	Larch-Tree,
	Closely	sewed	the	bark	together,
	Bound	it	closely	to	the	framework.
	"Give	me	of	your	balm,	O	Fir-Tree	!
	Of	your	balsam	and	your	resin,
	So	to	close	the	seams	together
	That	the	water	may	not	enter,
	That	the	river	may	not	wet	me	!	"
	And	the	Fir-Tree,	tall	and	sombre,
	Sobbed	through	all	its	robes	of	darkness,
	Rattled	like	a	shore	with	pebbles,
	Answered	wailing,	answered	weeping,
	"Take	my	balm,	O	Hiawatha	!	"
	And	he	took	the	tears	of	balsam,
	Took	the	resin	of	the	Fir-Tree,
	Smeared	therewith	each	seam	and	fissure,
	Made	each	crevice	safe	from	water.
	"	Give	me	of	your	quills,	O	Hedgehog	!


366	NOTES
	2056.	powle	:	'	poll,'	or	'	poule,'	or	'	powl,'	is	to	pillage	or	plunder,
	and	is	frequently	joined	with	'	pill,'	which	means	the	same	thing	;	for
	which	see	1.	2063.
	P.	148,	2080-3.	With	these	lines	cf.	Tennyson,	Morte	D	1	Arthur:
	'The	old	order	changeth,	yielding	place	to	new,
	And	God	fulfils	himself	in	many	ways,
	Lest	one	good	custom	should	corrupt	the	world.'
	2093.	Both	Dyce	and	Grosart	print	the	text	of	the	Quarto,	which
	makes	no	sense.	I	venture	to	conjecture	and	print	'	Priest.'
	P.	149,	2119.	For	Hob	and	Sib	see	Nares	and	Halliwell.
	P.	150,	2153.	seene	:	curiously	parallel	with	the	Latin	spectattis,	tried,
	proved,	skilled,	very	common	in	Elizabethan	English.	Cf.	Greene's
	Tritameron	(Second	Part)	(Works,	iii.	132),	'Well	seene	in	the	art	of
	divination';	'As	one	well	seene	in	Philosophic,'	Greene's	Arcadia
	(id.	vi.	93).	It	is	common	in	this	sense	in	the	prose	and	poetry	of	the
	seventeenth	century,	but	became	obsolete	in	the	eighteenth	century.
	2163.	'	She	'	is	evidently	a	misprint	for	'	he,'	for	Nano	is	keeping
	up	the	deception.
	P.	153,	S.	D.	following	1.	2272.	Dyce	inserts	the	stage	direction	after
	the	line	'	away	with	them	'	(1.	2272),	observing	that	the	Quarto	makes
	Oberon	and	the	Antiques	enter	too	soon,	and	adding	that	the	stage
	directions	in	our	old	dramas,	which	were	generally	printed	from
	prompters'	copies,	are	often	prematurely	marked	in	order	to	give	the
	players	notice	to	be	in	readiness.	This	is	no	doubt	true,	but	there
	seems	to	me	no	reason	to	alter	the	text.	Oberon	and	the	others	enter
	while	Slipper	and	the	King	are	talking.	I	prefer	therefore	to	keep	to
	the	text,	supplying	the	name	of	the	speaker,	the	King	of	Scotland,
	before	the	speech	'	Why	stay	you	?	'	adopting	Dyce's	arrangement	and
	reading	by	printing	'	them	'	for	'	the	'	and	taking	Lords	for	the	vocative.
	In	the	stage	direction,	Dyce's	substitution	of	'mops'	(grimaces)	for	the
	nonsensical	'pots'	of	the	Quarto	must	be	adopted.	The	'Adam'	of
	the	Quarto	is	no	doubt,	as	Dr.	Grosart	suggests,	the	name	of	the
	actor	who	took	the	part	of	Oberon.
	P.	154,	2310.	nocent	:	cf.	Damon	and	Pitliias,	'	He	is	not	innocent
	whom	the	king	thinketh	nocent,'	Dodsley	(edit.	1744,	vol.	i.	p.	253),
	and	Taylor	(Water-poet),	News	from	No	Place	(reprint	1870,	p.	n),
	'	And	whether	he	be	innocent	or	nocent.'
	P.	156,	2380.	Ah,	mightie	Prince,	this	King	and	I	am	one	!	This	con
	struction	is	common	in	the	Elizabethan	dramatists.	See	Sir	Clyomon
	and	Sir	Clamydes	(Dyce,	p.	501,	ist	col),	'	For	he	and	I	am	both	of
	one	consanguinity	'	;	London	Prod,	iii,	'	Huswife,	you	hear	that	you
	and	I	am	wrong	'	;	Heywood,	Engl.	Trav.	i.	2,	'	What	need	I	fear
	the	ghost	and	I	am	one	'	;	Philaster	:
	'	Two	things	so	opposite	and	so	contrary
	As	he	and	I	am.'


i5o	DRYDEN
	Congreve,	for	instance.	Gibber	says	he	was	a
	poor	reader.	He	still	reigns	in	literary	tradition,
	as	when	at	Will	s	1	his	elbow-chair	had	the	best
	place	by	the	fire	in	winter,	or	on	the	balcony	in
	summer,	and	when	a	pinch	from	his	snuff-box
	made	a	young	author	blush	with	pleasure	as
	would	nowadays	a	favorable	notice	in	the	"	Sat
	urday	Review."	What	gave	and	secures	for	him
	this	singular	eminence?	To	put	it	in	a	single
	word,	I	think	that	his	qualities	and	faculties	were
	in	that	rare	combination	which	makes	character.
	This	gave	flavor	to	whatever	he	wrote	a	very
	rare	quality.
	Was	he,	then,	a	great	poet?	Hardly,	in	the
	narrowest	definition.	But	he	wasastrong	thinker
	who	sometimes	carried	common	sense	to	a	height
	where	it	catches	the	light	of	a	diviner	air,	and
	warmed	reason	till	it	had	well-nigh	the	illuminat
	ing	property	of	intuition.	Certainly	he	is	not,
	like	Spenser,	the	poets	poet,	but	other	men	have
	also	their	rights.	Even	the	Philistine	is	a	man
	and	a	brother,	and	is	entirely	right	so	far	as	he
	sees.	To	demand	more	of	him	is	to	be	unrea
	sonable.	And	he	sees,	among	other	things,	that
	a	man	who	undertakes	to	write	should	first	have
	a	meaning	perfectly	defined	to	himself,	and	then
	should	be	able	to	set	it	forth	clearly	in	the	best
	1	"	This	may	confine	their	younger	styles
	Whom	Dryden	pedagogues	at	Will	s.	"
	(Prior,	Epistle	to	Shephard,	1689.)


226
	INDEX:	FOR	COS
	Hamburgh	castle,	etc.,	90	;
	James,	of	Newcastle,	73	;	John,
	74	;	homage	for	his	father's	lands,
	211	;	of	Newbiggin,	153,	197	;
	Sir	John,	of	Alnwick	abbey,	and
	houses,	etc.	in	Newcastle,	88	;
	'	general	'	Thomas,	170	;	William,
	of	Bamburgh	castle,	and	others,
	relating	to	Bamburgh	castle,	etc.,
	90	;	[Foster],	Richard,	of	Stokesley
	deed	of,	66
	Forster,	Dorothy,	Besant's,	171
	Foulkes,	Major,	curator	of	tower	of
	London,	196
	Fowbery,	Thomas,	admitted	deacon
	174
	Fowke,	Bartholomew,	and	others,
	deed	relating	to	land,	etc.	in	Long-
	houghton	(?),	88
	France,	mode	of	using	the	flail	in,	135
	'	Franks,'	a	collection	of,	exhibited,
	40
	French,	Jonathan,	Newcastle	silver-
	smith,	plate	by,	exhibited,	59
	Fresco	paintings,	Roman,	36,	83,	84
	Friarsgoose	colliery,	154
	'	Fulkston,'	200
	Funerals,	collar	of	SS	used	at,	196
	Gaberlunzie	Man,	the,	extract	from,
	35
	Gables,	John,	chaplain,	St.	Nichol-
	as's,	Newcastle,	190
	Gale,	Roger,	of	Scruton,	co.	York,
	and	others,	and	land,	etc.	at
	Kirkby,	92
	Garforth,	Ann,	of	Askham,	marriage
	of,	82
	Garret,	William,	of	Newcastle,	sale
	of	library	of,	80
	Garstell,	John,	witness	to	a	deed,	7
	Garter,	Robert,	of	London,	sale	to,
	117
	Gascoigne,	Catherine,	a	nun	at	Cam-
	brai,	31	;	Sir	Edward,	6th	bt.,	sold
	Harbottle,	34	;	died	at	Cambrai,
	31	;	will	of,	31	;	Elizabeth,	buried
	at	Barwick,	31	;	Helen,	abbess	of
	Cambrai,	31	;	Sir	John,	of	Par-
	lington,	co.	York.,	31	;	registered
	his	estates,	31	;	wife	Mary,	31	;
	articles	of	marriage,	31	;	children
	of,	31	;	both	buried	at	Barwick,
	31	;	John	and	Thomas,	buried	at
	Barwick,	31	;	Mary,	a	nun	at
	Cambrai,	31
	Gaskarth,	Julia,	daughter	of	John,
	of	Hutton	hall,	Penrith,	128
	Gateshead,	grant	of	land	at,	156	;	old
	mulberry	tree	at,	blowm	down,	103	;
	said	to	have	been	planted,	with
	others,	by	James	i,	103	;	John
	Bell's	collections	relating	to,	79,
	84	;	a	bodle	of	Charles	n	found	at,
	57	;	colliery	of	rector	at,	154	;	St.
	Mary's	church	at,	flagons	at,	made
	by	John	Dowthwayte,	95	;	church-
	wardens'	accounts	of,	166	;	pews
	in,	167	;	licence	to	preach	in,	174	;
	rectors,	etc.,	Joseph	Browne	insti-
	tuted	to	(and	hospital),	173	;
	George	Wood	licensed	to	'cure,
	174
	Gateshead	Fell	colliery,	153
	Gathering	fork,	a,	182
	Gauls,	fifth	cohort	of,	16	n
	Gee,	Rev.	Henry,	V.P.,	on	a	Durham
	and	Newcastle	plot	in	1663,	*o	;
	made	dean	of	Gloucester,	112
	Geikie,	Sir	Archibald,	the	geologist,
	on	inscribed	rock	in	Embleton	bay,
	139
	Gelsfield	colliery,	153
	Gem,	antique,	used	as	a	seal,	62
	Gentleman's	Magazine,	note	of	old
	recipe	book	in,	193
	Gibb,	D	r	.	C.	J.,	death	of,	3
	Gibbon,	Philip,	of	Westcliffe,	Dover,
	and	land	at	Westcliffe,	88
	Gibson,	Anne,	of	Alnwick,	letter	to,
	68	;	James,	of	Great	Whittington,
	lands,	etc.	mortgaged,	to,	28	;
	T.	clerk,,	master	of	Newcastle	free
	school,	etc.,	82	;	William,	of	New-
	castle,	attorney-	at-law,	161	;
	William	Sidney,	55
	Gilebert,	master,	official	of	North-
	umberland,	witness	to	a	deed,	155
	and	n
	Gladlay	(or	Gledeley),	William,
	chantry	priest	in	Alnwick	castle,
	52,	53
	Glasgow	University	Library	elected,
	i
	Gloucester,	Dr.	Gee,	V.P.,	made	dean
	of,	112
	Godfrey,	John,	inq.	p.m.	of,	210	;
	Simon,	210
	Godibore,	John,	chantry	priest	in
	Alnwick	castle,	53
	Gofton,	26
	Gofton,	Christopher,	116	;	William,
	witness	to	a	will,	n
	Goldsborough,	John,	chantry	chap-
	lain,	St.	Nicholas's,	Newcastle,	190
	Goodrick,	Langlands	&,	Newcastle
	silversmiths,	81
	Goodwyn,	John,	and	another,	com-
	missioners	for	survey	of	crown
	lands	on	borders,	29
	Gordon,	Catherine,	daughter	of	Sir
	Alexander,	of	Geicht,	30
	'	Gorisende,'	200
	Gosforth,	Northumberland,	a	medal
	of	All	Saints	church	at,	114
	Goshawke,	Robert,	chantry	priest	in
	Alnwick	castle,	'52
	Goswyk,	land	in	210


INDEX	:	SHE	SPE
	245
	probate	of	will	of,	92	;	John,	of
	Newcastle,	and	another,	deed	be-
	tween,	68
	Sherburn	hospital,	William	Shaw	col-
	lated	to,	174;	reputed	Pepys	por-
	traits	ac,	39
	Shering,	John,	curate	of	Barnard-
	castle,	174
	'	Shermington,'	Coquetdale,	town-
	ship	of,	29
	Shieldfield	colliery,	154
	Shield	row	colliery,	153
	Shields,	North,	register	of	Presby-
	terian	church	at,	129	;	a	libel	case
	from,	157	;	J.	Bell's	collections
	relating	to,	84	;	South,	Roman
	camp,	leaden	seals	found	in,	16	n	;
	bone	objects	discovered	in,	146	;
	wreck	at,	119	;	correspondence
	concerning,	161	;	J.	.Bell's	collec-
	tions	relating	to,	84
	Shields,	Barbara,	Katherine	and
	Sarah,	and	-another,	deed	relating
	to	land,	etc.	in	Washington,	co.
	Durham,	92	;	Samuel,	of	New-
	castle,	92
	Shilmoor,	lands	in,	23
	Ship	The	Great	Michael,	138
	.Shipley,	William,	chantry	chaplain
	at	St.	Andrew's,	Newcastle,	190
	Shireburn,	Sir	Nicholas,	of	Stony-
	hurst,	bt.,	27	;	registered	his	real
	estate	in	Northumberland,	27	;
	wife	Catherine,	26	;	placed	arm-
	orial	shield	on	Cartington	alms-
	house,	25	;	death	of,	27	;	buried
	at	Mytton,	27	;	monument	of,	27	;
	only	child	Mary,	27
	Shoes,	medieval,	83
	Shotton,	co.	Durham,	grant	of	lands
	in,	155
	Shrewsbury,	and	statute	merchant,
	61
	Sickenmore,	Humphrey,	curate	of	St.
	John's,	Newcastle,	196
	Silver	figure	from	East	Yorkshire,
	exhibited,	87
	Silversmiths,	Newcastle,	51,	81,	in
	Silver	plate,	Newcastle,	exhibited,
	59,	81,	98,	in
	Silvertop,	Mr.,	153	;	John,	chaplain,
	St.	John's,	Newcastle,	195
	.Simonburn,	lands	in	parish	of,	26	;
	deeds	relating	to,"	91	;	Nicholl
	La	we,	rector	of,	122
	Simpson	[SymsonJ,	Cuthbert,	priest
	at	St.	Nicholas's,	Newcastle,	195	;
	Davy,	incumbent	of	Trinity
	chantry,	St.	Andrew's,	Newcastle,
	190	;	John,	of	Newcastle,	'oastman'
	bond	to,	ii	;	Sir	John,	witness	to
	a	grant,	155	;	Marmaduke,	of	Raby
	a	recusant,	172	;	Nichol,	burial	of,
	97	;	'	Guilmus	'	and	Mary,	be-
	quest	to,	ii
	Skates,	bone,	83
	Skillets,	Roman,	inscribed,	146,	v
	Skipton	castle,	discovery	of	ancient
	documents	at,	196
	Slime	foot,	Upper	Coquetdale,	old
	pottery	found	on	site	of	a	public
	house	at,	77
	Smart,	John,	lands	of,	at	Netherton,
	67
	Smith	[Smyth],	captain,	director	of
	London	antiquaries,	79	;	Charles
	Roach,	F.S.A.,	attack	on,	by	city
	authorities,	96	;	investigating	An-
	glo-Saxon	remains	at	Sandwich,	54	;
	present	of	Roman	pottery	to
	society,	35	;	at	Jarrow,	etc.,	148	;
	elected	honorary	member	of	so-
	ciety,	35	;	elected	a	second	time,
	83	;	correspondence	of,	35,	36,
	53-56,	71,	72,	78	et	seq.,	82	~et	seq.,
	96,	117,	130	el	seq.,	142,	148,	162,
	177;	Cuthbert,	of	Newcastle,
	mercer,	45	;	Edward,	steward	to
	Sir	John	Swinburne,	69	;	Robert,
	of	Thornet,	Knaresdale,	will	of,
	90	;	Thomas,	of	Bittleston,	69	;
	William,	petty	canon	of	Durham,
	admitted	deacon,	175	;	of	Alnwick,
	31	;	vicar	of	Billingham,	bequest
	to,	120	;	of	Brigmill,	Harbottle
	castle	and	manor	mortgaged	to,
	3i
	Smithson,	Mary,	wife	of	Thomas,	of
	Moulton,	1	86	n
	Smyht,	John	le,	192	;	Stephen	le,	192
	Snail	water,	recipe	for	making,	59
	Snitter,	lands	in,	23	;	farm	at,	27
	Society,	honorary	members	of	the,
	Joseph	Oswald	on	the,	202	;	thirty-
	first	anniversary	of,	35
	Sockburn,	William	Harrison,	vicar	of,
	173
	Sockepath,	Robert	de,	grant	of	land
	by,	176
	Solomon,	-Harry	Alfred,	elected,	97
	Somerset,	duke	of,	collieries	of,	154
	Somersham,	Francis,	of	Huntingdon,
	and	Newcastle	and	Warkworth
	rectories,	88
	Sors	Mercuri,	inscription	on	Roman
	skillet,	147
	Soulby,	George,	of	Trimdon,	fisher-
	man,	a	recusant,	172
	South	Yardhope,	devise	of,	34
	Sowerby,	William,	of	Newcastle,
	merchant,	bequest	to,	ii	;	Su-
	sanna,	bequest	to,	n
	Spain,	Lieut.	Colonel,	congratulations
	to,	3	;	pottery	and	small	bronze
	cross	presented,	5;	on	the	'	aqua-
	tints	of	Northumberland,	154	;
	moved	vote	of	thanks	to	Mr.
	Chubb	for	Stonehenge,	203
	Spearman,	Ralph,	165	;	Robert,	of
	Corbridge,	son	of	William,	of	Dur-


252	THE	RED	REPUBLIC.
	be	empty,	the	door	was	locked,	but	the	blinds	were
	up	and	the	glass	in	the	window	beside	the	door,
	which	he	had	smashed	with	the	butt	of	his	revolver
	two	weeks	before,	had	not	been	replaced.
	Without	hesitating	a	moment	he	climbed	through
	the	shattered	window	and	sprang	noiselessly	up	the
	stairs	to	the	de	Brassac	apartment.	The	door	was
	open	and	he	entered,	his	revolver	in	his	hand,	every
	sense	keen	and	alert.	Almost	at	once	he	saw	that
	the	apartment	had	been	thoroughly	ransacked.
	Cabinets	swung	wide	open,	doors	in	the	armoires
	hung	shattered	from	the	hinges,	beds	were	disman
	tled	and	pulled	to	pieces,	carpets	and	rugs	lay	heaped
	in	the	corners,	and	bureau	drawers	lay	scattered	on
	the	bare	floor.
	He	passed	through	the	suite	of	rooms,	treading
	gently,	searching	every	corner	for	a	lurking	enemy,
	until	he	came	to	Colonel	de	Brassac	s	dressing-room.
	On	the	wall,	above	a	shattered	dressing-table,	hung
	a	rusty	old	pistol.	He	seized	it,	felt	in	the	barrel,
	touched	a	wad	of	something,	worked	at	it	until	it
	slipped	out,	and	a	stream	of	splendid	diamonds
	poured	into	his	hand.	He	was	so	overcome	with
	excitement	that	for	a	moment	he	could	neither	move
	nor	breathe	nor	even	think.	Gradually	his	mind
	cleared,	but	still	he	stood	there	motionless,	ponder
	ing	how	and	where	he	should	place	Jeanne	de	Bras-
	sac	s	little	fortune	in	safety.	Deep	tenderness	and
	exulting	pride	made	his	heart	beat	thickly	as	he	real
	ized	that	he	had	been	able	to	serve	so	well	the	woman
	he	loved	;	and,	as	he	tasted	the	full	sweetness	of	this
	thought,	all	at	once,	somewhere	in	the	house,	a	door


100
	acid,	or	in	potassium	hydroxide,	with	evolution	of	hydrogen.
	Such	amalgamated	aluminium	is	now	frequently	employed	as	a
	reducing	agent,	in	presence	of	water,	alkalies,	or	acids.	For
	example,	nitrates	may	be	reduced	by	it	in	presence	of	potassium
	hydroxide,	yielding	ammonia
	3	KNO	3	+	5	KOH	+	2	H	2	O	+	8	Al	=	8	K	A1O	2	+	3	NH	3	.
	To	prepare	it	for	such	purposes	the	aluminium	is	treated	with
	dilute	hydrochloric	acid	and	mercuric	chloride	solution,	and	then
	washed	with	water.	Mercury	is	deposited,	while	a	correspond-
	ing	quantity	of	aluminium	is	dissolved
	2	Al	+	3	HgCl	2	-	2	A1C1	8	+	3	Hg.
	The	ready	oxidability	of	amalgamated	aluminium	renders
	it	impossible	to	employ	aluminium	instruments	in	surgery	when
	mercuric	chloride	solution	is	employed	as	an	antiseptic.
	21.	Heat	a	small	quantity	of	dry	lead	nitrate	in	a	hard	glass
	tube	(the	crystals	obtained	in	Experiment	13	may	be	employed
	for	this	purpose).	At	first	the	salt	decrepitates	strongly	owing
	to	the	presence	of	small	quantities	of	included	mother	liquor	;
	thereafter	chemical	decomposition	takes	place	and	dense	red-
	dish	brown	vapours	of	nitrogen	peroxide	are	evolved,	mixed
	with	free	oxygen,	and	ultimately	only	litharge	is	left	behind.
	2	Pb(N0	3	)	2	=	2	PbO	+	4	N0	2	+	O	2	.
	22.	Heat	a	small	quantity	of	ammonium	nitrate	in	a	hard
	glass	tube	;	the	salt	fuses,	and	decomposes	with	evolution	of
	nitrous	oxide	and	water	vapour.	Owing	to	the	large	quantity
	of	the	latter	substance	the	escaping	gas	will	not	rekindle	a
	glowing	taper	as	pure	nitrous	oxide	would	do.	/(	If	the	salt	is
	decomposed	very	rapidly	reddish	fumes,	due	to	the	formation	of
	higher	oxides	of	nitrogen,	may	also	be	produced,	and	a	slight
	explosion	may	take	place.	Unless	a	very	small	quantity	of	the
	salt	is	employed	for	the	experiment	it	is	necessary	that	the
	heating	should	be	performed	very	carefully	so	as	to	avoid	risk
	of	explosion.
	NH	4	NO	3	=	N	2	O	+	2H	2	O.
	23.	Heat	a	small	quantity	of	crystals	of	ammonium	bichro-
	mate	in	a	clean	dry	test	tube.	Decomposition	commences	at	a
	moderate	temperature	and	proceeds	rapidly	without	the	further
	application	of	heat,	the	action	itself	producing	so	much	heat	that
	the	contents	of	the	tube	become	red	hot.	Steam	and	nitrogen
	are	evolved	so	rapidly	that	considerable	quantities	of	solid
	matter	are	projected	from	the	tube.	The	bulky	residue	consists
	of	dark	green	chromic	oxide.
	rjjOf	=	Cr	2	O	3	+	N	2	+	4	H	2	O.