Chocolate & Cocoa Recipes by Miss Porloa and Hand Made Candy Recipes by Mrs. Janet McKenzie Hill

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Melt chocolate with butter in a double boiler.

Add instant coffee powder; cool. Add sugar, vanilla and salt; mix well. Add eggs, one at a time, beating well after each addition. Combine sour cream and baking soda; mix well. Add boiling water; blend well. Batter will be thin. Pour into a greased and floured inch fluted tube pan. Bake at degrees F for 45 to 50 minutes or until cake tester inserted in center comes out clean. Cool in pan 10 minutes.

Remove and finish cooling on wire rack. Dust with icing sugar.

It has always been my belief that women of the past are our unsung heroins, warm hearted, welcoming, always ready with hospitality, from cups of tea or coffee, a piece of cake or something more substantial. It is my hope that the recipes in this book and the 2 others to follow in this series will be made with the same love, care and pride as our unsung heroines did. APPLE FLOAT --To a quart of apples, slightly stewed and well mashed, put the whites of three eggs, well beaten, and four table-spoons heaping full of loaf sugar, heat them together for fifteen minutes, and eat with rich milk and nutmeg.

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Set the jar in an oven, or pot filled with boiling water. Keep the water boiling round the jar till the gooseberries are soft, take them out, mash them with a spoon, and put them into a jelly bag to drain. When all the juice is squeezed out, measure it, and to a pint of juice, allow a pound of loaf-sugar. Put the juice and sugar into the preserving kettle, and boil them twenty minutes, skimming carefully. Put the jelly warm into your glasses. Tie them up with brandy paper.

Cut it up, and put it into a stew-pan with a pint of beef-gravy, or dripping of roast-beef. Have ready two boiled onions, half a handful of sage leaves, and two leaves of mint, all chopped very fine and seasoned with pepper and salt.

Lay these ingredients over the duck. Stew it slowly for a quarter of an hour.

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Then put in a quart of young green peas. Cover it closely, and simmer it half an hour longer, till the peas are quite soft. Then add a piece of butter rolled in flour; quicken the fire, and give it one boil.

Food the old fashioned way

Serve up all together. The Consumer Viewpoint by Mildred Maddocks. They are not especially interested in form or color or detail, but they are supremely interested in dealer assurance that the machine is solidly built; that it will accomplish the work; and that its purchase will save them money, time or labor, perhaps all three. Let the appliance itself impress them with the strength of the materials used, the cleanness of its design and the perfection of work performed, and the sale is made. These cakes should not be too thin.

To Pot PIGEONS --Take your pigeons and skewer them with their feet cross over the breast, to stand up; season them with pepper and salt, and roast them; so put them into your pot, setting the feet up; when they are cold cover them up with clarified butter. The Art of Living in Australia together with three hundred Australian cookery recipes and accessory kitchen information by Mrs.

First of all dry the potatoes thoroughly, and then have very hot fat. Peel the potatoes and dry them in a cloth. Have a good quantity of very hot fat ready, put the chips into a frying basket, and plunge into the fat. Fry quickly, and directly they are brown enough they are done. Throw them on to some kitchen paper to drain off the fat. Pile high on a dish, sprinkle with salt, and serve very hot.

To Bake Red Deere --Parboyl it, and then sauce it in Vinegar then Lard it very thick, and season it with Pepper, Ginger and Nutmegs, put it into a deep Pye with good store of sweet butter, and let it bake, when it is baked, take a pint of Hippocras, halfe a pound of sweet butter, two or three Nutmeg, little Vinegar, poure it into the Pye in the Oven and let it lye and soake an hour, then take it out, and when it is cold stop the vent hole. To make Sugar Cakes --Take three pound of the finest Wheat Flower, one pound of fine Sugar, Cloves, and Mace of each one ounce finely searsed, two pound of butter, a little Rose-water, knead and mould this very well together, melt your butter as you put it in; then mould it with your hand forth upon a board, cut them round with a glass, then lay them on papers, and set them in an Oven, be sure your Oven be not too hot, so let them stand till they be coloured enough.

Eggs, Hard-boiled --Place the eggs in cold water, bring the water to boiling point, and let them boil for ten minutes; if the hard-boiled eggs are wanted hot, put them in cold water for half a minute, in order that you may remove the shells without burning your fingers. If the eggs are required cold, it is best not to remove the shells till just before they are wanted; but if they have to be served cold, similar to what we meet with at railway refreshment-rooms, let them be served cold, whole. If you cut a hard-boiled egg the yolk very soon gets discoloured and brown round the edge, shrivels up, and becomes most unappetising in appearance.

Stir until smooth, and pour over the toast. Sarah Tyson Heston Rorer Made-Over Dishes by S. Rice Muffins --Separate two eggs; add to the yolks one cup of milk and a cup and a half of white flour; beat thoroughly, add a half teaspoonful of salt, a teaspoonful of baking powder and one cup of cold boiled rice; stir in the well-beaten whites, and bake in gem pans in a quick oven twenty minutes. Many Ways for Cooking Eggs by S. Price Cookbook by Royal baking powder company, New York. Place all ingredients in top of double boiler. Place over boiling water and beat with dover beater for seven minutes; add 1 teaspoon vanilla extract and spread on top and sides of cake.

For Coffee Icing use 3 tablespoons cold boiled coffee in place of water.

Rub these together until very light. Make into balls, roll in cracker dust and fry in boiling lard. American Cookery --The Art of Dressing Viands, Fish, Poultry, and Vegetables by Amelia Simmons Pound Cake --One pound sugar, one pound butter, one pound flour, one pound or ten eggs, rose water one gill, spices to your taste; watch it well, it will bake in a slow oven in 15 minutes. Egyptian Meat Balls --Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry-powder; add 2 stalks of chopped celery, 1 small onion and some chopped parsley. Let cook in hot butter until tender.

Serve on a border of boiled rice and pour over all a highly seasoned tomato-sauce.

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Brown an onion in butter, and add the cabbage, salt, pepper, and a little water. Slice some potatoes thickly, fry them, and serve the vegetable with cabbage in the center, and the fried potatoes laid round. Minestrone alla Milanese Ingredients: Rice or macaroni, ham, bacon, stock, all sorts of vegetables. Minestrone is a favourite dish in Lombardy when vegetables are plentiful.

Boil all sorts of vegetables in stock, and add bits of bacon, ham, onions braized in butter, chopped parsley, a clove of garlic with two cuts, and rice or macaroni.

Put in those vegetables first which require most cooking, and do not make the broth too thin. Leave the garlic in for a quarter of an hour only. Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex.

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Woman's Institute Library of Cookery Volume 1: Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables. Woman's Institute Library of Cookery Volume 3: Project Gutenberg Australia a treasure-trove of literature treasure found hidden with no evidence of ownership. Beecher and Harriet Beecher Stowe It is the aim of this volume to elevate both the honor and the remuneration of all employments that sustain the many difficult and varied duties of the family state, and thus to render each department of woman's profession as much desired and respected as are the most honored professions of men.

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