Mary at the Farm and Book of Recipes Compiled during Her Visit eBook

This eBook from the Gutenberg Project consists of approximately 414 pages of information about Mary at the Farm and Book of Recipes Compiled during Her Visit.
Table of Contents
Section Page

Start of eBook1
ILLUSTRATIONS1
CHAPTER I.1
CHAPTER II.4
CHAPTER III.7
CHAPTER IV.9
CHAPTER V.10
CHAPTER VI.14
CHAPTER VII20
CHAPTER VIII.21
CHAPTER IX.26
LIFE’S COMMON THINGS.28
CHAPTER X.29
CHAPTER XI.32
CHAPTER XII.33
CHAPTER XIII.36
CHAPTER XIV.40
CHAPTER XV.41
CHAPTER XVI.43
CHAPTER XVII.49
HEEMWEH.51
MEUHLEN RAD.53
CHAPTER XVIII.54
CHAPTER XIX.61
CHAPTER XX.66
THE POTTER AND THE CLAY.70
CHAPTER XXI.71
CHAPTER XXII.73
ANGEL CAKE.74
GOLD CAKE.75
CHAPTER XXIII.76
CHAPTER XXIV.77
CHAPTER XXV.79
CHAPTER XXVI80
CHAPTER XXVII.82
CHAPTER XXVIII.83
CHAPTER XXIX.86
CHAPTER XXX.88
CHAPTER XXXI.89
MARY’S COLLECTION OF RECIPES93
THE MANY USES OF STALE BREAD95
CROUTONS AND CRUMBS96
“GERMAN” EGG BREAD96
CREAMED TOAST97
BREAD AND ROLLS97
“BUCKS COUNTY” HEARTH-BAKED RYE BREAD (AS MADE BY AUNT SARAH)100
“FRAU SCHMIDTS” GOOD WHITE BREAD (SPONGE METHOD)101
EXCELLENT “GRAHAM BREAD”102
GRAHAM BREAD (AN OLD RECIPE)102
“MARY’S” RECIPE FOR WHEAT BREAD102
WHOLE-WHEAT BREAD103
NUT BREAD103
FRAU SCHMIDTS “QUICK BREAD”104
AN “OATMEAL LOAF”105
AUNT SARAH’S WHITE BREAD (SPONGE METHOD)105
RECIPE FOR “PULLED BREAD”106
AUNT SARAH’S “HUTZEL BROD”106
AUNT SARAH’S WHITE BREAD AND ROLLS107
AUNT SARAH’S RAISED ROLLS (FROM BREAD DOUGH)108
CLOVER-LEAF ROLLS108
“POLISH” RYE BREAD (AS MADE IN BUCKS COUNTY)108
PERFECT BREAKFAST ROLLS109
“AN OLD RECIPE” FOR GOOD BREAD109
STEAMED BROWN BREAD110
A WHOLESOME BREAD (MADE FROM BRAN)110
FRAU SCHMIDT’S “HUTZEL BROD”110
“AUNT SARAH’S” QUICKLY-MADE BROWN BREAD111
“STIRRED” OATMEAL BREAD111
NUT AND RAISIN BREAD111
“SAFFRON” RAISIN BREAD111
RAISED ROLLS112
“GRANDMOTHER’S” FINE RAISED BISCUITS112
STIRRED BREAD114
POTATO BISCUITS114
AUNT SARAH’S POTATO YEAST114
PERFECTION POTATO CAKES114
MARY’S RECIPE FOR CINNAMON BUNS115
“KLEINA KAFFE KUCHEN” (LITTLE COFFEE CAKES)116
GROSSMUTTER’S POTATO CAKES116
AUNT SARAH’S “BREAD DOUGH” CAKE116
GOOD, CHEAP DUTCH CAKES117
RECIPE FOR “LIGHT CAKES” (GIVEN MARY BY A FARMER’S WIFE)117
BUTTER “SCHIMMEL”117
“BUCKS COUNTY” DOUGHNUTS118
EXTRA FINE “QUAKER BONNET” BISCUITS118
BUCKS COUNTY CINNAMON “KUCHEN”118
MORAVIAN SUGAR CAKES119
MARY’S POTATO CAKES120
GERMAN RAISIN CAKE (RAISED WITH YEAST)120
“KAFFEE KRANTZ” (COFFEE WREATH)121
“MONDEL KRANTZ” OR ALMOND CAKE (AS MADE BY FRAU SCHMIDT)121
THE PROFESSOR’S WIFE’S RECIPE FOR “DUTCH CAKES”122
“FARMERS’ POUND CAKE” (AS AUNT SARAH CALLED THIS)122
GERMAN “COFFEE BREAD”122
“FAST NACHT KUCHEN” (DOUGHNUTS)123
“KAFFEE KUCHEN” (COFFEE CAKE)123
MUFFINS, BISCUITS, GRIDDLE CAKES AND WAFFLES124
SALLY LUNN (AS AUNT SARAH MADE IT)125
AUNT SARAH’S RECIPE FOR “JOHNNY CAKE”125
MARY’S BREAKFAST MUFFINS125
RICE MUFFINS125
INDIAN PONE125
“PFANNKUCHEN” (PANCAKES)126
“EXTRA FINE” BAKING POWDER BISCUITS126
“FLANNEL” CAKES, MADE FROM SOUR MILK126
“FLANNEL” CAKES WITH BAKING POWDER127
FRAU SCHMIDT’S RECIPE FOR WAFFLES127
“CRUMB” CORN CAKES127
“GRANDMOTHER’S” RECIPE FOR BUTTERMILK WAFFLES127
BREAD GRIDDLE CAKES127
NEVER FAIL “FLANNEL” CAKES128
WAFFLES MADE FROM SWEET MILK AND BAKING POWDER128
“BUCKS COUNTY” BUCKWHEAT CAKES128
DELICIOUS CORN CAKES128
RICE WAFFLES129
“GERMAN” EGG-PANCAKES (NOT CHEAP)129
“FRAU SCHMIDT’S” GRIDDLE CAKE RECIPE129
MARY’S RECIPE FOR “CORN CAKE”129
AUNT SARAH’S DELICIOUS CREAM BISCUITS130
MARY’S MUFFINS130
CORN MUFFINS (AS MADE BY “FRAU SCHMIDT”)130
STRAWBERRY SHORTCAKE (AS FRAU SCHMIDT MADE IT)130
PERFECTION WAFFLES131
RECIPE FOR MAKING “BAKING POWDER”131
FRITTERS, CROQUETTES, DUMPLINGS AND CRULLERS131
KARTOFFLE BALLA (POTATO BALLS)132
RICE BALLS WITH CHEESE133
RICE CROQUETTES (AND LEMON SAUCE)133
CORN OYSTERS134
BANANA FRITTERS134
PARSNIP FRITTERS135
AUNT SARAH’S “SCHNITZ AND KNOPF”135
A VERY OLD RECIPE FOR DUMPLINGS, OR “KNOPF”135
“KARTOFFLE KUKLEIN” (POTATO FRITTERS OR BOOFERS)135
ROSETTES, WAFERS AND ROSENKUCHEN (AS MADE BY FRAU SCHMIDT)136
APYL KUKLEIN (APPLE FRITTERS)137
DUMPLINGS MADE FROM “BREAD SPONGE”137
“LEBER KLOSE” OR LIVER DUMPLINGS138
FRAU SCHMIDT’S “OLD RECIPE FOR SCHNITZ AND KNOPF”138
“BROD KNODEL,” OR BREAD DUMPLINGS139
“GERMAN” POT PIE139
“ZWETCHEN DAMPFNUDELN” (PRUNE DUMPLINGS)140
GREEN CORN FRITTERS140
“MOULDASHA” (PARSLEY PIES)140
INEXPENSIVE DROP CRULLERS141
BATTER BAKED WITH GRAVY141
“GERMAN” SOUR CREAM CRULLERS141
“GRANDMOTHER’S” DOUGHNUTS142
FINE “DROP CRULLERS”142
SOUPS AND CHOWDERS142
VEGETABLE SOUP143
MARKLOSE BALLS144
EGG BALLS FOR SOUP144
CREAM OF OYSTER BOUILLON144
GERMAN NOODLE SOUP144
CREAM OF CELERY145
OYSTER STEW145
CLAM BROTH145
TURKEY SOUP146
CREAM OF PEA SOUP146
TOMATO SOUP146
FRAU SCHMIDTS CLAM SOUP146
CLAM CHOWDER146
BROWN POTATO CHOWDER147
BEAN CHOWDER147
BOUILLON147
FARMER’S RICE147
PHILADELPHIA “PEPPER POT”148
GERMAN VEGETABLE SOUP148
A CHEAP RICE AND TOMATO SOUP149
FISH, CLAMS AND OYSTER (BONED SHAD)149
CROQUETTES OF COLD, COOKED FISH149
SHAD ROE149
SCALLOPED OYSTERS150
DEVILED OYSTERS150
PLANKED SHAD150
BROILED MACKEREL151
CODFISH BALLS151
FRIED OYSTERS151
PANNED OYSTERS152
OYSTERS STEAMED IN THE SHELL152
A RECIPE GIVEN MARY FOR “OYSTER COCKTAIL”152
OYSTER CROQUETTES152
FRAU SCHMIDTS WAY OF SERVING “OYSTER COCKTAILS”152
SALMON LOAF153
CREAMED SALMON153
OYSTER CANAPES153
MEAT153
“SAUERGEBRATENS” OR GERMAN POT ROAST154
HUNGARIAN GOULASH154
BROILED STEAK155
STEWED SHIN OF BEEF155
HAMBURG STEAK156
MEAT STEW WITH DUMPLINGS156
DUMPLINGS.156
EXTENDING THE MEAT FLAVOR157
PREPARING A POT ROAST157
STUFFED BREAST OF VEAL158
BEEF STEW158
SAVORY BEEF ROLL159
VEAL CUTLETS159
MEAT “SNITZEL”159
SIRLOIN STEAKS159
MEAT BALLS160
VEAL LOAF160
SWEETBREADS (BREADED)160
FRIED LIVER AND BACON161
BEEFSTEAK SERVED WITH PEAS161
CREAMED “DRIED BEEF”161
CREAMED SWEETBREADS161
MEAT CROQUETTES161
STEWED RABBIT162
ROAST LAMB162
“GEFULLTE RINDERBRUST,” OR STUFFED BREAST OF BEEF162
FRIED PEPPERS WITH PORK CHOPS162
BOILED HAM163
SLICED HAM163
ROAST PORK163
PORK CHOPS163
HOME-MADE SAUSAGE163
AUNT SARAH’S METHOD OF KEEPING SAUSAGE164
SOUSE164
UTILIZING COLD MEAT “LEFT-OVERS”164
FOWL—­ROAST CHICKEN OR TURKEY165
BREAD FILLING AS AUNT SARAH PREPARED IT166
FRIED CHICKEN WITH CREAM GRAVY166
STEWED OR STEAMED CHICKEN167
VEGETABLES—­WHITE POTATOES167
BAKED POTATOES168
VARIOUS WAYS OF USING SMALL POTATOES168
SCALLOPED POTATOES169
CANDIED SWEET POTATOES169
SWEET POTATO CROQUETTES170
POTATO CHIPS170
FRIED EGGPLANT170
BAKED “STUFFED PEPPERS”170
CHILI (AS PREPARED IN NEW MEXICO)171
BAKED CABBAGE171
CRIMSON CREAMED BEETS171
BUTTERED BEETS172
PICKLED MANGELWURZEL172
GERMAN STEAMED CABBAGE172
BEAN “SNITZEL”172
BOILED SPINACH172
FRIED ONIONS AND POTATOES173
STEAMED ASPARAGUS (FINE)173
“PASTURE” MUSHROOMS173
STEAMED MUSHROOMS.173
STEWED TOMATOES174
SWEET CORN174
FRIED TOMATOES WITH CREAM SAUCE174
BAKED “STUFFED TOMATOES”175
CANNED TOMATOES—­FRIED175
“BUCKS COUNTY” BAKED BEANS175
COOKED HOMINY176
GRATED “PARSNIP CAKES”176
TO MAKE “SAUER KRAUT”176
DUMPLINGS TO SERVE WITH SAUER KRAUT177
PARSLEY DRIED TO PRESERVE ITS GREEN COLOR178
TIME REQUIRED TO COOK VEGETABLES178
COMMON “CREAM SAUCE”178
PREPARATION OF SAVORY GRAVIES179
BUTTER, CHEESE AND SUET—­A SUBSTITUTE FOR BUTTER180
BUTTER—­AS IT WAS MADE AT THE FARM, BY “AUNT SARAH”181
“SMIER-KASE” OR COTTAGE CHEESE182
USES OF “SWEET DRIPPINGS” AND SUET182
EGGS—­“EIERKUCHEN” OR OMELETTE183
HARD BOILED EGGS184
SOFT BOILED EGGS184
AN EGG AND TOMATO OMELETTE184
MUSHROOM OMELETTE184
A CLAM OMELETTE185
DEVILED EGGS185
EGGS IN CREAM SAUCE185
AUNT SARAH’S METHOD OF PRESERVING EGGS WITH LIQUID WATER GLASS185
TO TEST FRESH EGGS.186
SALADS—­AUNT SARAH’S SALAD DRESSING186
“DUTCH” CUCUMBER SALAD187
CARROT SALAD187
“AN OLD RECIPE” FOR CHICKEN SALAD188
GERMAN POTATO SALAD188
GERMAN TURNIP SALAD188
GERMAN SALAD DRESSING188
MARY’S POTATO SALAD189
MARY’S SALAD DRESSING189
“FRUIT” SALAD DRESSING189
GRAPE FRUIT SALAD189
A GOOD, INEXPENSIVE SALAD DRESSING189
IMITATION LOBSTER SALAD189
“GERMAN” HORSERADISH SAUCE190
MAYONNAISE DRESSING IN WHICH OLIVE OIL IS USED190
MUSTARD DRESSING TO SERVE WITH SLICED TOMATOES190
CHICKEN SALAD190
PEPPER HASH191
GERMAN BEAN SALAD191
MEAT SALADS191
BEVERAGES—­COFFEE192
COCOA192
CHOCOLATE192
BOILED WATER193
TEA193
ICED TEA193
PUDDINGS193
RICE PUDDING194
FRAU SCHMIDT’S APPLE DUMPLINGS194
CARAMEL CUSTARD (AS MARY PREPARED IT)195
AUNT SARAH’S BREAD PUDDING195
STEAMED BREAD PUDDING195
AN ECONOMICAL BREAD AND APPLE PUDDING195
CUP CUSTARDS195
FRAU SCHMIDT’S GRAHAM PUDDING196
SPONGE BREAD PUDDING196
AUNT SARAH’S COTTAGE PUDDING196
SAUCE.196
APPLE “STRUDEL”197
“LEMON MERINGUE” PUDDING197
SUET PUDDING197
SAUCE FOR SUET PUDDING.197
STEAMED FRUIT PUDDING198
CORNMEAL PUDDING198
HUCKLEBERRY PUDDING198
TAPIOCA CUSTARD198
DELICIOUS BAKED PEACH PUDDING198
CARAMEL CUSTARD199
“AUNT SARAH’S” RHUBARB PUDDING199
VANILLA SAUCE FOR RHUBARB PUDDING.199
RICE CUSTARD199
MARY’S CUP PUDDING (FROM STALE BREAD)199
SAUCE FOR PUDDING.199
“BUCKWHEAT MINUTE” PUDDING200
PEACH TAPIOCA200
AUNT SARAH’S PLAIN BOILED PUDDING200
APPLE TAPIOCA200
STEAMED WALNUT PUDDING200
“CORNMEAL SPONGE” PUDDING201
MARY’S CORN STARCH PUDDING201
APPLE JOHNNY CAKE (SERVED AS A PUDDING)201
A GOOD AND CHEAP “TAPIOCA PUDDING”201
SPANISH CREAM202
GRAHAM PUDDING202
“PENNSYLVANIA” PLUM PUDDING (FOR THANKSGIVING DAY)202
SAUCE FOR PUDDING.202
“SLICE” BREAD PUDDING202
CEREALS—­OATMEAL PORRIDGE202
COOKED RICE203
CORN MEAL MUSH204
MACARONI204
BAKED MACARONI AND CHEESE205
CAKES—­CAKE-MAKING205
FRAU SCHMIDT’S LEMON CAKE207
FINE “KRUM KUCHEN”207
AUNT SARAH’S “QUICK DUTCH CAKES”207
A RELIABLE LAYER CAKE208
BOILED ICING208
A DELICIOUS “SPICE LAYER CAKE”208
ICING208
AN INEXPENSIVE COCOA CAKE209
AUNT SARAH’S WALNUT GINGERBREAD209
AUNT SARAH’S “GERMAN CRUMB CAKES” BAKED IN CRUSTS209
“SOUR CREAM” MOLASSES CAKE210
ECONOMY CAKE210
GINGER CAKE210
A VERY ECONOMICAL GERMAN CLOVE CAKE210
CAKE ICING FOR VARIOUS CAKES210
MARY’S RECIPE FOR “HOT MILK” SPONGE CAKE211
CHEAP “MOLASSES GINGER BREAD”211
AUNT SARAH’S EXTRA FINE LARGE SPONGE CAKE211
ANGEL CAKE—­AUNT SARAH’S RECIPE211
AUNT SARAH’S GOOD AND CHEAP “COUNTRY FRUIT CAKE”212
A “SPONGE CUSTARD” CAKE212
CUSTARD212
GRANDMOTHER’S EXCELLENT “OLD RECIPE” FOR MARBLE CAKE212
MARY’S MOLASSES CAKES213
CHOCOLATE ICING FOR MOLASSES CAKE.213
HICKORY NUT CAKE213
“LIGHT BROWN” SUGAR CAKE213
“ANGEL FOOD” LAYER CAKE214
MARY’S CHOCOLATE CAKE214
COCOA FILLING.214
A CHEAP ORANGE CAKE214
FRAU SCHMIDT’S MOLASSES CAKE215
APPLE SAUCE CAKE215
ICING.215
“SCHWARZ” CAKE215
APPLE CREAM CAKE215
APPLE CREAM FILLING FOR CAKE.215
A “HALF POUND” CAKE216
COCOANUT LAYER CAKE216
THE FILLING.216
GOLD LAYER CAKE216
SUNSHINE SPONGE CAKE216
AN INEXPENSIVE DARK “CHOCOLATE LAYER CAKE”216
ANGEL CAKE217
MARY’S CHOCOLATE LOAF (MADE WITH SOUR MILK)217
INEXPENSIVE SUNSHINE CAKE217
MARY’S RECIPE FOR ORANGE CAKE217
FILLING FOR ORANGE CAKE.217
ROLL JELLY CAKE217
AUNT SARAH’S CINNAMON CAKE218
DEVIL’S FOOD CAKE218
A CHEAP COCOANUT LAYER CAKE219
LADY BALTIMORE CAKE219
AN INEXPENSIVE “WHITE FRUIT CAKE”219
A GOOD AND CHEAP “WHITE CAKE”219
CHOCOLATE ICING (VERY GOOD)220
TIP-TOP CAKE220
ORANGE CAKE220
CHEAP SPONGE CAKE220
CARAMEL CAKE AND ICING220
A WHITE CAKE220
“DUTCH” CURRANT CAKE (NO YEAST USED)221
AN “OLD RECIPE” FOR COFFEE CAKE221
A CHEAP BROWN SUGAR CAKE221
FRAU SCHMIDT’S “GERMAN CHRISTMAS CAKE”221
“AUNT SARAH’S” SHELLBARK LAYER CAKE221
IMPERIAL CAKE (BAKED FOR MARY’S WEDDING)222
A LIGHT FRUIT CAKE (FOR CHRISTMAS)222
ENGLISH CAKE (SIMILAR TO A WHITE FRUIT CAKE)222
GRANDMOTHER’S FRUIT CAKE (BAKED FOR MARY’S WEDDING)222
AN OLD RECIPE FOR POUND CAKE222
“BUCKS COUNTY” MOLASSES CAKES (BAKED IN PASTRY)222
BROD TORTE (BREAD TART)223
A DELICIOUS CHOCOLATE CAKE223
CHOCOLATE ICING223
A WHITE COCOANUT CAKE223
A POTATO CAKE (NO YEAST REQUIRED)223
A CITRON CAKE224
AUNT AMANDA’S SPICE “KUCHEN”224
A GOOD, CHEAP CHOCOLATE CAKE224
AN ICE CREAM CAKE224
SMALL SPONGE CAKES224
SMALL CAKES AND COOKIES—­“AUNT SARAH’S” LITTLE LEMON CAKES224
OATMEAL CRISPS225
AUNT SARAH’S GINGER SNAPS225
GERMAN “LEBKUCHEN”225
GRANDMOTHER’S MOLASSES CAKES226
ANGEL CAKES (BAKED IN GEM PANS)226
“GROSSMUTTER’S” HONEY CAKES227
LEMON WAFERS OR DROP CAKES227
FRAU SCHMIDT’S SUGAR COOKIES227
ALMOND MACAROONS (AS PREPARED BY MARY)228
“HONIG KUCHEN” (HONEY CAKES)228
FRAU SCHMIDT’S MOLASSES SNAPS228
HICKORY NUT CAKES228
“LEBKUCHEN” (AS THE PROFESSOR’S WIFE MADE THEM)228
FRUIT JUMBLES229
BROWN “PFEFFERNUSSEN”229
SMALL OATMEAL CAKES229
FRAU SCHMIDT’S RECIPE FOR “GERMAN” ALMOND SLICES229
“JULY ANN’S” GINGER SNAPS230
COCOANUT COOKIES230
CHOCOLATE COOKIES230
SMALL “BELSNICKEL” CHRISTMAS CAKES230
“PENNSYLVANIA DUTCH” KISSES231
LITTLE CRUMB CAKES231
DELICIOUS VANILLA WAFERS (AS MARY MADE THEM)231
MACAROONS (AS AUNT SARAH MADE THEM)231
“SPRINGERLES” (GERMAN CHRISTMAS CAKES)231
OATMEAL COOKIES231
PEANUT BISCUITS232
PLAIN COOKIES232
WALNUT ROCKS232
CINNAMON WAFERS (AS MADE BY AUNT SARAH)232
ZIMMET WAFFLES (AS MADE BY FRAU SCHMIDT)232
PEANUT COOKIES233
PIES—­FLAKY PIE CRUST233
AUNT SARAH’S LEMON PIE234
THE PROFESSOR’S WIFE’S SUPERIOR PASTRY234
MARY’S LEMON MERINGUE (MADE WITH MILK)235
APPLE TART235
RAISIN OR “ROSINA” PIE236
“SNITZ” PIE236
MARY’S RECIPE FOR PLAIN PUMPKIN PIE236
CHOCOLATE PIE237
“PEBBLE DASH” OR SHOO-FLY PIE237
VANILLA CRUMB “CRUSTS”237
THE CRUMBS (FOR VANILLA CRUMB CRUSTS).237
“KASHA KUCHEN” OR CHERRY CAKE237
AUNT SARAH’S LEMON MERINGUE238
A COUNTRY BATTER PIE238
PUMPKIN PIE (AUNT SARAH’S RECIPE)238
WHITE POTATO CUSTARD (AUNT SARAH’S RECIPE)239
“RHUBARB CUSTARD” PIE239
“LEMON APPLE” PIE239
GREEN CURRANT PIE239
A COUNTRY “MOLASSES” PIE239
A MOCK CHERRY PIE240
AUNT SARAH’S CUSTARD PIE240
PLAIN RHUBARB PIE240
MARY’S CREAM PIE240
APPLE CUSTARD PIE240
LEMON PIE WITH CRUMBS241
AUNT SARAH’S BUTTER SCOTCH PIE241
GREEN TOMATO MINCE MEAT241
ORANGE MERINGUE (A PIE)241
GRANDMOTHER’S RECIPE FOR “MINCE MEAT”242
“TWENTIETH CENTURY” MINCE MEAT242
A “DUTCH” RECIPE FOR PUMPKIN PIE242
MARY’S COCOANUT CUSTARD PIE243
GRAPE PIE243
SOUR CHERRY PIE243
AUNT SARAH’S STRAWBERRY PIE243
FLORENDINE PIE243
AUNT SARAH’S CHEESE CAKE244
“FRAU SCHMIDT’S” LEMON PIE244
PICKLES—­SPICED CUCUMBERS244
MIXED SAUCE TO SERVE WITH MEATS244
PEPPER RELISH245
PICKLED RED CABBAGE245
MUSTARD PICKLES245
AUNT SARAH’S CUCUMBER PICKLES246
“ROT PFEFFERS” FILLED WITH CABBAGE246
AN OLD RECIPE FOR SPICED PICKLES246
AUNT SARAH’S RECIPE FOR CHILI SAUCE247
TOMATO CATSUP247
PICKLED BEETS247
MARMALADES, PRESERVES AND CANNED FRUITS247
“FRAU” SCHMIDT’S RECIPE FOR APPLE BUTTER248
CRANBERRY SAUCE248
PRESERVED “YELLOW GROUND CHERRIES”248
“WUNDERSELDA” MARMALADE249
AUNT SARAH’S SPICED PEARS249
PEACH MARMALADE249
AUNT SARAH’S GINGER PEARS249
PEAR AND PINEAPPLE MARMALADE250
GRAPE BUTTER250
CANNED SOUR CHERRIES FOR PIES250
CANDIED ORANGE PEEL250
AUNT SARAH’S “CHERRY MARMALADE”250
AUNT SARAH’S QUINCE HONEY250
PICKLED PEACHES250
CURRANT JELLY251
PINEAPPLE HONEY251
PRESERVED PINEAPPLE251
GRAPE CONSERVE251
MARY’S RECIPE FOR RHUBARB JAM251
APPLE SAUCE252
RHUBARB MARMALADE (AS FRAU SCHMIDT MADE IT)252
GRAPE FRUIT MARMALADE252
ORANGE MARMALADE252
CHERRY RELISH253
CANNED PEACHES253
PEAR CONSERVE253
LEMON HONEY253
CANNED STRING BEANS254
PRESERVED “GERMAN PRUNES” OR PLUMS254
BUCKS COUNTY APPLE BUTTER254
CANNED TOMATOES255
EUCHERED PEACHES255
AUNT SARAH’S METHOD OF CANNING CORN256
DRIED SWEET CORN256
PRESERVED CHERRIES256
FROZEN DESSERTS—­AUNT SARAH’S FROZEN “FRUIT CUSTARD”257
SHERBET257
ICE CREAM—­A SIMPLE RECIPE GIVEN MARY257
FRAU SCHMIDT’S ICE CREAM258
MAPLE PARFAIT258
ICE CREAM MADE BY BEATING WITH PADDLE258
AUNT SARAH’S RECIPE FOR FROZEN CUSTARD259
PINEAPPLE CREAM259
MARY’S RECIPE FOR PEACH CREAM259
LEMON SHERBET259
FRAU SCHMIDT’S FROZEN CUSTARD260
CARAMEL ICE CREAM260
CHERRY SHERBET260
GRAPE SHERBET261
WINES AND SYRUPS—­UNFERMENTED GRAPE JUICE261
VINEGAR MADE FROM STRAWBERRIES261
BOILED CIDER FOR MINCE PIES262
LEMON SYRUP262
EGG NOGG262
ROSE WINE262
DANDELION WINE262
DANDELION WINE (MADE WITH YEAST)263
GRAPE FRUIT PUNCH263
A SUBSTITUTE FOR MAPLE SYRUP263
SALTED ALMONDS OR PEANUTS263
PEANUT BUTTER263
A CLUB SANDWICH263
CANDIES-WALNUT MOLASSES TAFFY264
COCOANUT CREAMS264
FUDGE (AS MADE BY MARY)264
A DELICIOUS “CHOCOLATE CREAM” CANDY264
MARY’S RECIPE FOR MOLASSES TAFFY265
RECIPE FOR MAKING HARD SOAP WITHOUT BOILING265
TO IMITATE CHESTNUT WOOD266
MEASURES AND WEIGHTS266
COOKING SCHEDULE TO USE WITH THE OVEN THERMOMETER OF A GAS STOVE267
INDEX TO RECIPES268
Copyrights
Project Gutenberg
Mary at the Farm and Book of Recipes Compiled during Her Visit from Project Gutenberg. Public domain.
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