1 quart of peaches cut up in small bits. 2 cups of sugar. Whites of five eggs.
Do not beat the eggs at all; just mix everything together and put in the freezer and stir till stiff; this is very delicious, and the easiest thing to make there is.
See that the fire is clear and red, without flames. Trim off most of the fat from the steak, and rub the wires of the broiler with it and heat it over the coals. Then put in the meat and turn over and over as it cooks, and be careful not to let it take fire. When brown, put it on a hot platter, dust over with salt and a very little pepper, and dot it with tiny lumps of butter. Put parsley around. Steak ought to be pink inside; not brown and not red. Put a fork in as you did with the chops, and twist in a little, and you can see when it gets the right color.
2 cups New Orleans molasses. 1 cup white sugar. 1 tablespoonful butter. 1 tablespoonful vinegar. 1 small teaspoonful soda.
Boil hard twenty minutes, stirring all the time, and cool in shallow pans. If you double the rule you must boil the candy five minutes longer.
The best thing about this candy is that it does not stick to the fingers, if you let it get quite cool before touching it, and pull it in small quantities. Do not put any butter on your fingers, but work fast.
6 teaspoonfuls of cocoa. 1 1/2 cups of boiling water. 1 1/2 cups of boiling milk. 1 tablespoonful powdered sugar.
Put the cocoa into the boiling water and stir till it dissolves, then put in the boiling milk and boil hard two minutes, stirring it all the time; take from the fire and put in the sugar and stir again. If you like it quite sweet, you may have to use more sugar.
Wash six large potatoes and scrub them with a little brush, till they are a nice clean light brown, and bake them for half an hour in a hot oven; or, if they are quite large, bake them till they are soft and puffy. Cut off one end from each and take out the inside with a teaspoon, holding the potato in a towel as you do so, for it will be very hot. Mix well this potato with two tablespoonfuls of rich milk or cream, a half-teaspoonful of salt and just as much butter, and put this back into the shells. Stand the potatoes side by side in a pan close together, the open ends up, till they are browned.
3 cups brown sugar. 2 cups maple syrup. 1 cup of milk. 1/2 cup of water. Butter the size of an egg. 1 cup English walnut meats, or hickory-nuts.
Boil the sugar and maple syrup till you can make it into a very soft ball when you drop it in water; only half as hard as you boil molasses candy. Then put in the milk, water, and butter, and boil till when you try in water it makes quite a firm ball in your fingers. Put in the nuts and take off the fire at once, and stir till it begins to sugar. Spread it quickly on buttered pans, and when partly cool mark in squares with a knife.
1 large cup of yellow corn-meal. 1 small cup of flour. 1/2 cup of sugar. 2 eggs. 2 teaspoonfuls of baking-powder. 3 tablespoonfuls of butter. 1 teaspoonful of salt. Flour to a thin batter.
Mix the sugar and butter and rub to a cream; add the yolks of the eggs, well beaten, and then half a cup of milk; then put in the baking-powder mixed in the flour and the salt, and then part of the corn-meal, and a little more milk; next fold in the beaten whites of the eggs, and if it still is not like ``a thin batter,'' put in a little more milk. Then bake in a buttered biscuit-tin till brown, cut in squares and serve hot. This is particularly good eaten with hot maple syrup.
6 eggs. 2 saltspoonfuls of dry mustard. 1/2 teaspoonful of salt. 1 saltspoonful of cayenne pepper. 1 teaspoonful of olive-oil or cream. 1 large tablespoonful of chopped ham. 1/2 teaspoonful of vinegar.
Boil the eggs hard for twenty minutes, and put them in cold water at once to get perfectly cold so they will not turn dark. Then peel, cut in halves and take out the yolks. Put these in a bowl, and rub in the seasoning, but you can leave out the ham if you like. With a small teaspoon, put the mixture back into the eggs and smooth them over with a knife.
If you do not serve these eggs with cold meat it is best to lay them on lettuce when you send them to the table.
Make the rounds of toast and poach the eggs as before. Make a white sauce in this way: melt a tablespoonful of butter, and when it bubbles put in a tablespoonful of flour; shake well, and add a cup of hot milk and a small half-teaspoonful of salt; cook till smooth. Moisten each round of toast with a very little boiling water, and spread with some of the potted ham which comes in little tin cans; lay a poached egg on each round, and put a teaspoonful of white sauce on each egg.
If you have no potted ham in the house, but have plain boiled ham, put this through the meat-chopper till you have half a cupful, put in a heaping teaspoonful of the sauce, a saltspoonful of dry mustard, and a pinch of red pepper, and it will do just as well.
