First be sure your coffee-pot is shining clean; look in the spout
and in all the cracks, and wipe them out carefully, for you cannot
make good coffee except in a perfectly clean pot. Then get three
heaping tablespoonfuls of ground coffee, and one tablespoonful of
cold water, and one tablespoonful of white of egg. Mix the egg with
the coffee and water thoroughly, and put in the pot. Pour in one
quart of boiling water, and let it boil up once. Then stir down
the grounds which come to the top, put in two tablespoonfuls of
cold water, and let it stand for a minute on the back of the stove,
and then strain it into the silver pot for the table. This pot
must be made very hot, by filling it with boiling water and letting
it stand on the kitchen table while the coffee is boiling. If
this rule makes coffee stronger than the family like it, take
less coffee, and if it is not strong enough, take more coffee.

Tags: kids vintage

1/2 a small cabbage.
1 cup very stiff mayonnaise.
1 teaspoonful celery-seed.

Cut the cabbage in four pieces and cut out the hard core; slice
the rest very fine on the cutter you use for Saratoga potatoes;
mix with the mayonnaise and put in the salad-dish; sprinkle over
with celery-seed, when you wish it to be very nice, but it will do
without this last touch.

Tags: kids salad vintage

These ought to be made of fresh sweet corn, but you can make them
in winter out of canned grated corn, or canned corn rubbed through
a colander.

1 quart grated corn.
1 cup of flour.
1 cup of milk.
1 tablespoonful melted butter.
4 eggs.
1/2 teaspoonful of salt.

Beat the eggs separately, and put the yolks into the corn;
then add the milk, then the flour, then the salt, and beat well.
Last of all, fold in the whites and bake on a hot griddle.

Tags: kids cake dessert vintage

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.

Tags: kids dessert vintage

Put large bits of picked-up pineapple on white lettuce, and pour
the dressing over.

Tags: kids salad vintage

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.

Tags: kids vintage

White of one egg.
1/2 cup powdered sugar.
Juice of half a lemon.

Beat the egg, add the sugar and lemon, and beat again.

Tags: kids vintage

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.

Tags: kids vintage

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.

Tags: kids vintage

Make the molasses candy given above, and stir in a large cup
of shelled peanuts just before taking it from the fire. Put
in shallow, buttered pans.

Tags: kids vintage