Sickroom Cookery

GENERAL HINTS.

As recovery from any illness depends in large part upon proper food, and as the appetite of the sick is always capricious and often requires tempting, the greatest pains should be taken in the preparation of their meals. If only dry toast and tea, let each be perfect, remembering instructions for making each, and serving on the freshest of napkins and in dainty china. A tête-à-tête service is very nice for use in a sick-room; and in any case a very small teapot can be had, that the tea may always be made fresh. Prepare only a small amount of any thing, and never discuss it beforehand. A surprise will often rouse a flagging appetite. Be ready, too, to have your best attempts rejected. The article disliked one day may be just what is wanted the next. Never let food stand in a sick-room,—for it becomes hateful to a sensitive patient,—and have every thing as daintily clean as possible. Remember, too, that gelatine is not nourishing, and do not be satisfied to feed a patient on jellies. Bread from any brown flour will be more nourishing than wheat. Corn meal is especially valuable for thin, chilly invalids, as it contains so much heat. In severe sickness a glass tube is very useful for feeding gruels and drinks, and little white china boats with spouts are also good. A wooden tray with legs six or seven inches high, to stand on the bed, is very convenient for serving meals. Let ventilation, sunshine, and absolute cleanliness rule in the sick-room. Never raise a dust, but wipe the carpet with a damp cloth, and pick up bits as needed. Never let lamp or sun light shine directly in the eyes, and, when the patient shows desire to sleep, darken the room a little. Never whisper, nor wear rustling dresses, nor become irritated at exactions, but keep a cheerful countenance, which helps often far more than drugs. Experience must teach the rest.

BEEF TEA, OR ESSENCE OF BEEF.

Cut a pound of perfectly lean beef into small bits. Do not allow any particle of fat to remain. Put in a wide-mouthed bottle, cork tightly, and set in a kettle of cold water. Boil for three hours; pour off the juice, which is now completely extracted from the meat. There will be probably a small cupful. Season with a saltspoonful of salt. This is given in extreme sickness, feeding a teaspoonful at a time.

BEEF TEA FOR CONVALESCENTS.

One pound of lean beef prepared as above. Add a pint of cold water,—rain-water is best,—and soak for an hour. Cover closely, and boil for ten minutes; or put in the oven, and let it remain an hour. Pour off the juice, season with half a teaspoonful of salt, and use. A little celery salt makes a change.

CHICKEN BROTH.

The bones and a pound of meat from a chicken put in three pints of cold water. Skim thoroughly when it comes to a boil, add a teaspoonful of salt, and simmer for three hours. Strain and serve. A tablespoonful of soaked rice or tapioca may be added after the broth is strained. Return it in this case to the fire, and boil half an hour longer.

CHICKEN JELLY.

Boil chicken as for broth, but reduce the liquid to half a pint. Strain into a cup or little mold, and turn out when cold.

CHICKEN PANADA.

Take the breast of the chicken boiled as above; cut in bits, and pound smooth in a mortar. Take a teacupful of bread-crumbs; soak them soft in warm milk, or, if liked better, in a little broth. Mix them with the chicken; add a saltspoonful of salt, and, if allowed, a pinch of mace; and serve in a cup with a spoon.

BEEF, TAPIOCA, AND EGG BROTH.

One pound of lean beef, prepared as for beef tea, and soaked one hour in a quart of cold water. Boil slowly for two hours. Strain it. Add a half teaspoonful of salt, and half a cupful of tapioca which has been washed and soaked an hour in warm water. Boil slowly half an hour. Serve in a shallow bowl, in which a poached egg is put at the last, or stir a beaten egg into one cup of the boiling soup, and serve at once with wafers or crackers.

MUTTON BROTH.

Made as chicken broth. Any strong stock, from which the fat has been taken, answers for broths.

OATMEAL GRUEL.

Have ready, in a double boiler, one quart of boiling water with a teaspoonful of salt, and sprinkle in two tablespoonfuls of fine oatmeal. Boil an hour; then strain, and serve with cream or milk and sugar if ordered. Farina gruel is made in the same way.

INDIAN OR CORN MEAL GRUEL.

One quart of boiling water; one teaspoonful of salt. Mix three tablespoonfuls of corn meal with a little cold water, and stir in slowly. Boil one hour; strain and serve, a cupful at once.

MILK PORRIDGE.

One quart of boiling milk; two tablespoonfuls of flour mixed with a little cold milk and half a teaspoonful of salt. Stir into the milk, and boil half an hour.

Strain and serve. If allowed, a handful of raisins and a little grated nutmeg may be boiled with it.

WINE WHEY.

Boil one cup of new milk, and add half a wine-glass of good sherry or Madeira wine. Boil a minute; strain, and use with or without sugar as liked.

EGG-NOG.

One egg; one tablespoonful of sugar; half a cup of milk; one tablespoonful of wine.

Beat the sugar and yolk to a cream; add the wine, and then the milk. Beat the white to a stiff froth, and stir in very lightly.

Omit the milk where more condensed nourishment is desired.

ARROW-ROOT OR RICE JELLY.

Two heaping teaspoonfuls of either arrow-root or rice flour; a pinch of salt; a heaping tablespoonful of sugar; one cup of boiling water.

Mix the flour with a little cold water, and add to the boiling water. Boil until transparent, and pour into cups or small molds. For a patient with summer complaint, flavor by boiling a stick of cinnamon in it. For a fever patient add the juice of quarter of a lemon.

DR. GAUNT'S RICE JELLY.

Take four tablespoonfuls of rice, and boil it hard in three pints of water for twenty minutes. Let simmer for two hours. Then force through fine hair strainer, and allow it to cool. Place in an ice chest over night.

DIRECTIONS FOR USE.

Dissolve two tablespoonfuls of the rice jelly in each one-half pint of milk.

RICE WATER FOR DRINK.

One quart of boiling water; a pinch of salt; one tablespoonful of rice or rice flour. Boil half an hour, and strain.

TOAST WATER.

Toast two slices of bread very brown, but do not scorch. Put in a pitcher, and while hot pour on one quart of cold water. Let it stand half an hour, and it is ready for use.

CRUST COFFEE.

Two thick slices of graham or Boston brown bread toasted as brown as possible. Pour on one pint of boiling water, and steep ten minutes. Serve with milk and sugar, like coffee.

BEEF JUICE.

Broil a thick piece of beef steak three minutes. Squeeze all the juice with a lemon-squeezer into a cup; salt very lightly, and give like beef tea.

JELLY AND ICE.

Break ice in bits no bigger than a pea. A large pin will break off bits from a lump very easily. To a tablespoonful add one of wine jelly broken up. It is very refreshing in fever.

PANADA.

Lay in a bowl two Boston or graham crackers split; sprinkle on a pinch of salt, and cover with boiling water. Set the bowl in a saucepan of boiling water, and let it stand half an hour, till the crackers look clear. Slide into a hot saucer without breaking, and eat with cream and sugar. As they are only good hot, do just enough for the patient's appetite at one time.

MILK TOAST.

Toast one or two thin slices of bread; dip quickly in a little salted boiling water, and spread on a little butter. Boil a teacupful of milk; thicken with a teaspoonful of flour mixed in a little cold water with a pinch of salt; lay the toast in a small, hot, deep plate, and pour over the milk. Cream toast is made in the same way.

BEEF SANDWICH.

Two or three tablespoonfuls of raw, very tender beef, scraped fine, and spread between two slices of slightly buttered bread. Sprinkle on pepper and salt.

PREPARED FLOUR.

Tie a pint of flour tightly in a cloth, and boil for four hours. Scrape off the outer crust, and the inside will be found to be a dry ball. Grate this as required, allowing one tablespoonful wet in cold milk to a pint of boiling milk, and boiling till smooth. Add a saltspoonful of salt. This is excellent for summer complaint, whether in adults or children. The beaten white of an egg can also be stirred in if ordered. If this porridge is used from the beginning of the complaint, little or no medicine will be required.

PARCHED RICE.

Roast to a deep brown as you would coffee, and then cook as in rule for boiled rice, p. 199, and eat with cream and sugar.

RICE COFFEE.

Parch as above, and grind. Allow half a cup to a quart of boiling water, and let it steep fifteen minutes. Strain, and drink plain, or with milk and sugar.

HERB TEAS.

For the dried herbs allow one teaspoonful to a cup of boiling water. Pour the water on them; cover, and steep ten minutes or so. Camomile tea is good for sleeplessness; calamus and catnip for babies' colic; and cinnamon for hemorrhages and summer complaint. Slippery-elm and flax-seed are also good for the latter.

BEEF STEAK OR CHOPS, ETC.

With beef steak, cut a small thick piece of a nice shape; broil carefully, and serve on a very hot plate, salting a little, but using no butter unless allowed by the physician.

Chops should be trimmed very neatly, and cooked in the same way. A nice way of serving a chop is to broil, and cut in small bits. Have ready a baked potato. Cut a slice from the top; take out the inside, and season as for eating; add the chop, and return all to the skin, covering it, and serving as hot as possible.

When appetite has returned, poached eggs on toast, a little salt cod with cream, or many of the dishes given under the head of Breakfast Dishes, are relished. Prepare small quantities, preserving the right proportions of seasoning.

TAPIOCA JELLY.

Two ounces of tapioca,—about two tablespoonfuls,—soaked over-night in one cup of cold water. In the morning add a second cup of cold water, and boil till very clear. Add quarter of a cup of sugar; two teaspoonfuls of brandy or four of wine; or the thin rind and juice of a lemon may be used instead. Very good hot, but better poured into small molds wet with cold water, and turned out when firm.

TAPIOCA GRUEL.

Half a cup of tapioca soaked over-night in a cup of cold water. In the morning add a quart of milk and half a teaspoonful of salt, and boil three hours. It can be eaten plain, or with sugar and wine. Most of the blancmanges and creams given can be prepared in smaller quantities, if allowed. Baked custards can be made with the whites of the eggs, if a very delicate one is desired.

APPLE WATER.

Two roasted sour apples, or one pint of washed dried apples. Pour on one quart of boiling water; cover, and let it stand half an hour, when it is ready for use.

Taken from:

THE EASIEST WAY IN HOUSEKEEPING AND COOKING.
Adapted to Domestic Use or Study in Classes

BY
HELEN CAMPBELL,
Copyright 1903

Candies

CREAM CANDY.

One pound of granulated sugar; one teacupful of water; half a teacupful of vinegar. Boil—trying very often after the first ten minutes—till it will harden in cold water. Cool, and pull white.

CHOCOLATE CARAMELS.

One cup of sugar; one cup of milk; half a cup of molasses; two ounces of grated chocolate. Melt the chocolate in a very little water; add the sugar, milk, and molasses, and boil twenty minutes, or until very thick. Pour in buttered pans, and cut in small squares when cool.

MOLASSES CANDY.

Two cups of molasses, one of brown sugar, a teaspoonful of butter, and a tablespoonful of vinegar. Boil from twenty minutes to half an hour. Pour in a buttered dish, and pull when cool.

NUT CANDY.

Make molasses candy as above. Just before taking it from the fire, add a heaping pint of shelled peanuts or walnuts. Cut in strips before it is quite cold.

COCOANUT DROPS.

One cocoanut grated; half its weight in powdered sugar; whites of two eggs; one teaspoonful of corn-starch. Mix corn-starch and sugar; add cocoanut, and then whites of eggs beaten to a stiff froth. Make in little cones, and bake on buttered paper in a slow oven.

CHOCOLATE CREAMS.

One pound of granulated sugar; half a pound of chocolate; one teaspoonful of acetic acid; one tablespoonful of water; one teaspoonful of vanilla. Melt the sugar slowly, wetting a little with the water. Add the acid and vanilla, and boil till sugary, trying very often by stirring a little in a saucer. When sugary, take from the fire, and stir until almost hard; then roll in little balls, and put on a buttered plate. Melt the chocolate in two tablespoonfuls of water with a cup of sugar, and boil five minutes. When just warm, dip in the little balls till well coated, and lay on plates to dry. Very nice.

Taken from:

THE EASIEST WAY IN HOUSEKEEPING AND COOKING.
Adapted to Domestic Use or Study in Classes

BY
HELEN CAMPBELL,
Copyright 1903

PICKLES AND CATCHUPS

Sour pickles are first prepared by soaking in a brine made of one pint of coarse salt to six quarts of water. Boil this, and pour it scalding hot over the pickle, cucumbers, green tomatoes, &c. Cucumbers may lie in this a week, or a month even, but must be soaked in cold water two days before using them. Other pickles lie only a month.

Sweet pickles are made from any fruit used in preserving, allowing three, or sometimes four, pounds of sugar to a quart of best cider vinegar, and boiling both together.

CUCUMBER PICKLES.

Half a bushel of cucumbers, small, and as nearly as possible the same size. Make a brine as directed, and pour over them. Next morning prepare a pickle as follows: Two gallons of cider vinegar; one quart of brown sugar. Boil, and skim carefully, and add to it half a pint of white mustard seed; one ounce of stick-cinnamon broken fine; one ounce of alum; half an ounce each of whole cloves and black pepper-corns. Boil five minutes, and pour over the cucumbers. They can be used in a week. In a month scald the vinegar once more, and pour over them.

TOMATO CHUTNEY.

One peck of green tomatoes; six large green peppers; six onions; one cup of salt. Chop onions and peppers fine, slice the tomatoes about quarter of an inch thick, and sprinkle the salt over all. In the morning drain off all the salt and water, and put the tomatoes in a porcelain-lined kettle. Mix together thoroughly two pounds of brown sugar; quarter of a pound of mustard-seed; one ounce each of powdered cloves, cinnamon, ginger, and black pepper; half an ounce of allspice; quarter of an ounce each of cayenne pepper and ground mustard. Stir all into the tomatoes; cover with cider vinegar,—about two quarts,—and boil slowly for two hours. Very nice, but very hot. If wanted less so, omit the cayenne and ground mustard.

RIPE CUCUMBER OR MELON-RIND PICKLES.

Pare, seed, and cut lengthwise into four pieces, or in thick slices. Boil an ounce of alum in one gallon of water, and pour over them, letting them stand at least half a day on the back of the stove. Take them out, and let them lie in cold water until cold. Have ready a quart of vinegar, three pounds of brown sugar, and an ounce of stick-cinnamon and half an ounce cloves. Boil the vinegar and sugar, and skim; add the spices and the melon rind or cucumber, and boil for half an hour.

SWEET-PICKLED PEACHES, PEARS, OR PLUMS.

Seven pounds of fruit; four pounds of brown sugar; one quart of vinegar; one ounce of cloves; two ounces of stick-cinnamon. Pare the peaches or not, as liked. If unpared, wash and wipe each one to rub off the wool. Boil vinegar and sugar, and skim well; add spices, sticking one or two cloves in each peach. Boil ten minutes, and take out into jars. Boil the sirup until reduced one-half, and pour over them. Pears are peeled and cored; apples peeled, cored, and quartered. They can all be put in stone jars; but Mason's cans are better.

TOMATO CATCHUP.

Boil one bushel of ripe tomatoes, skins and all, and, when soft, strain through a colander. Be sure that it is a colander, and not a sieve, for reasons to be given. Add to this pulp two quarts of best vinegar; one cup of salt; two pounds of brown sugar; half an ounce of cayenne pepper; three ounces each of powdered allspice and mace; two ounces of powdered cinnamon; three ounces of celery-seed. Mix spices and sugar well together, and stir into the tomato; add the vinegar, and stir thoroughly. Now strain the whole through a sieve. A good deal of rather thick pulp will not go through. Pour all that runs through into a large kettle, and let it boil slowly till reduced one-half. Put the thick pulp into a smaller kettle, and boil twenty minutes. Use as a pickle with cold meats or with boiled fish. A teacupful will flavor a soup. In the old family rule from which this is taken, a pint of brandy is added ten minutes before the catchup is done; but it is not necessary, though an improvement. Bottle, and keep in a cool, dark place. It keeps for years.

Taken from:

THE EASIEST WAY IN HOUSEKEEPING AND COOKING.
Adapted to Domestic Use or Study in Classes

BY
HELEN CAMPBELL,
Copyright 1903

Canning and Preserving

Canning is so simple an operation that it is unfortunate that most people consider it difficult. The directions generally given are so troublesome that one can not wonder it is not attempted oftener; but it need be hardly more care than the making of apple sauce, which, by the way, can always be made while apples are plenty, and canned for spring use. In an experience of years, not more than one can in a hundred has ever been lost, and fruit put up at home is far nicer than any from factories.

In canning, see first that the jars are clean, the rubbers whole and in perfect order, and the tops clean and ready to screw on. Fill the jars with hot (not boiling) water half an hour before using, and have them ready on a table sufficiently large to hold the preserving-kettle, a dish-pan quarter full of hot water, and the cans. Have ready, also, a deep plate, large enough to hold two cans; a silver spoon; an earthen cup with handle; and, if possible, a can-filler,—that is, a small tin in strainer-shape, but without the bottom, and fitting about the top. The utmost speed is needed in filling and screwing down tops, and for this reason every thing must be ready beforehand.

In filling the can let the fruit come to the top; then run the spoon-handle down on all sides to let out the air; pour in juice till it runs over freely, and screw the top down at once, using a towel to protect the hand. Set at once in a dish-pan of water, as this prevents the table being stained by juice, and also its hardening on the hot can. Proceed in this way till all are full; wipe them dry; and, when cold, give the tops an additional screw, as the glass contracts in cooling, and loosens them. Label them, and keep in a dark, cool closet. When the fruit is used, wash the jar, and dry carefully at the back of the stove. Wash the rubber also, and dry on a towel, putting it in the jar when dry, and screwing on the top. They are then ready for next year's use. Mason's cans are decidedly the best for general use.

GENERAL RULES FOR CANNING.

For all small fruits allow one-third of a pound of sugar to a pound of fruit. Make it into a sirup with a teacup of water to each pound, and skim carefully. Throw in the fruit, and boil ten minutes, canning as directed. Raspberries and blackberries are best; huckleberries are excellent for pies, and easily canned. Pie-plant can be stewed till tender. It requires half a pound of sugar to a pound of fruit.

For peaches, gages, &c, allow the same amount of sugar as for raspberries. Pare peaches, and can whole or in halves as preferred. Prick plums and gages with a large darning-needle to prevent their bursting. In canning pears, pare and drop at once, into cold water, as this prevents their turning dark.

Always use a porcelain-lined kettle, and stir either with a silver or a wooden spoon,—never an iron one. Currants are nice mixed with an equal weight of raspberries, and all fruit is more wholesome canned than in preserves.

TO CAN TOMATOES.

Unless very plenty, it is cheaper to buy these in the tins. Pour on boiling water to help in removing the skins; fill the preserving kettle, but add no water. Boil them five minutes, and then can. Do not season till ready to use them for the table. Okra and tomatoes may be scalded together in equal parts, and canned for soups.

PRESERVES.

Preserves are scarcely needed if canning is nicely done. They require much more trouble, and are too rich for ordinary use, a pound of sugar to one of fruit being required. If made at all, the fruit must be very fresh, and the sirup perfectly clear. For sirup allow one teacup of cold water to every pound of sugar, and, as it heats, add to every three or four pounds the white of an egg. Skim very carefully, boiling till no more rises, and it is ready for use. Peaches, pears, green gages, cherries, and crab-apples are all preserved alike. Peel, stone, and halve peaches, and boil only a few pieces at a time till clear. Peel, core, and halve pears. Prick plums and gages several times. Core crab-apples, and cut half the stem from cherries. Cook till tender. Put up when cold in small jars, and paste paper over them.

JAMS.

Make sirup as directed above. Use raspberries, strawberries, or any small fruit, and boil for half an hour. Put up in small jars or tumblers; lay papers dipped in brandy on the fruit, and paste on covers, or use patent jelly-glasses.

MARMALADE.

Quinces make the best; but crab-apples or any sour apple are also good. Poor quinces, unfit for other use, can be washed and cut in small pieces, coring, but not paring them. Allow three-quarters of a pound of sugar and a teacupful of water to a pound of fruit, and boil slowly two hours, stirring and mashing it fine. Strain through a colander, and put up in glasses or bowls. Peach marmalade is made in the same way.

CURRANT JELLY.

The fruit must be picked when just ripened, as when too old it will not form jelly. Look over, and then put stems and all in a porcelain-lined kettle. Crush a little of the fruit to form juice, but add no water. As it heats, jam with a potato-masher; and when hot through, strain through a jelly-bag. Let all run off that will, before squeezing the bag. It will be a little clearer than the squeezed juice. To every pint of this juice add one pound of best white sugar, taking care that it has not a blue tinge. Jelly from bluish-white sugars does not harden well. Boil the juice twenty-five minutes; add the sugar, and boil for five more. Put up in glasses.

ORANGE MARMALADE.

This recipe, taken from the "New York Evening Post," has been thoroughly tested by the author, and found delicious.

"A recipe for orange marmalade that I think will be entirely new to most housewives, and that I know is delicious, comes from an English housekeeper. It is a sweet that is choice and very healthful. If made now, when oranges and lemons are plentiful, it may be had at a cost of from five to six cents for a large glass. The recipe calls for one dozen oranges (sweet or part bitter), one half-dozen lemons, and ten pounds of granulated sugar. Wash the fruit in tepid water thoroughly, and scrub the skins with a soft brush to get rid of the possible microbes that it is said may lurk on the skins of fruit. Dry the fruit; take a very sharp knife, and on a hard-wood board slice it very thin. Throw away the thick pieces that come off from the ends. Save all the seeds, and put them in one bowl; the sliced fruit in another. Pour half a gallon of water over the contents of each bowl, and soak for thirty-six hours. Then put the fruit in your preserving-kettle, with the water that has been standing on it, and strain in (through a colander) the water put on the lemon-seeds. Cook gently two hours; then add the sugar, and cook another hour, or until the mixture jellies. Test by trying a little in a saucer. Put away in glasses or cans, as other jelly."

FRUIT JELLIES.

Crab-apple, quince, grapes, &c., are all made in the same way. Allow a teacup of water to a pound of fruit; boil till very tender; then strain through a cloth, and treat as currant jelly. Cherries will not jelly without gelatine, and grapes are sometimes troublesome. Where gelatine is needed, allow a package to two quarts of juice.

CANDIED FRUITS.

Make a sirup as for preserves, and boil any fruit, prepared as directed, until tender. Let them stand two days in the sirup. Take out; drain carefully; lay them on plates; sift sugar over them, and dry either in the sun or in a moderately warm oven.

Taken from:

THE EASIEST WAY IN HOUSEKEEPING AND COOKING.
Adapted to Domestic Use or Study in Classes

BY
HELEN CAMPBELL,
Copyright 1903

CUSTARDS, CREAMS, JELLIES, &C

BAKED CUSTARD.

One quart of milk; four eggs; one teacup of sugar; half a teaspoonful of salt; nutmeg.

Boil the milk. Beat the eggs very light, and add the sugar and salt. Pour on the milk very slowly, stirring constantly. Bake in a pudding-dish or in cups. If in cups, set them in a baking-pan, and half fill it with boiling water. Grate nutmeg over each. The secret of a good custard is in slow baking and the most careful watching. Test often with a knife-blade, and do not bake an instant after the blade comes out smooth and clean. To be eaten cold. Six eggs are generally used; but four are plenty.

BOILED CUSTARD.

One quart of milk; three or four eggs; one cup of sugar; one teaspoonful of vanilla; half a teaspoonful of salt; one teaspoonful of corn-starch.

Boil the milk. Dissolve the corn-starch in a little cold water, and boil in the milk five minutes. It prevents the custard from curdling, which otherwise it is very apt to do. Beat the eggs and sugar well together, stir into the milk, and add the salt and flavoring. Take at once from the fire, and, when cool, pour either into a large glass dish, covering with a meringue of the whites, or into small glasses with a little jelly or jam at the bottom of each. Or the whites can be used in making an apple-float, as below, and the yolks for the custard.

For Cocoanut Custard add a cup of grated cocoanut; for Chocolate, two tablespoonfuls of grated chocolate dissolved in half a cup of boiling water.

TIPSY PUDDING.

Make a boiled custard as directed. Half fill a deep dish with any light, stale cake. Add to a teacup of wine a teacup of boiling water, and pour over it. Add the custard just before serving.

APPLE FLOAT.

Six good, acid apples stewed and strained. When cold, add a teacupful of sugar, half a teaspoonful of vanilla, and the beaten whites of three or four eggs. Serve at once.

BLANCMANGE.

One quart of milk; one cup of sugar; half a package of gelatine; half a teaspoonful of salt; a teaspoonful of any essence liked.

Soak the gelatine ten minutes in half a cup of cold water. Boil the milk, and add gelatine and the other ingredients. Strain into molds, and let it stand in a cold place all night to harden. For chocolate blancmange add two tablespoonfuls of scraped chocolate dissolved in a little boiling water.

SPANISH CREAM.

Make a blancmange as on p. 238; but, just before taking from the fire, add the yolks of four eggs, and then strain. The whites can be used for meringues.

WHIPPED CREAM.

One pint of rich cream; one cup of sugar; one glass of sherry or Madeira.

Mix all, and put on the ice an hour, as cream whips much better when chilled. Using a whip-churn enables it to be done in a few minutes; but a fork or egg-beater will answer. Skim off all the froth as it rises, and lay on a sieve to drain, returning the cream which drips away to be whipped over again. Set on the ice a short time before serving.

CHARLOTTE RUSSE.

Make a sponge cake as on p. 216, and line a Charlotte mold with it, cutting a piece the size of the bottom, and fitting the rest around the sides. Fill with cream whipped as above, and let it stand on the ice to set a little. This is the easiest form of Charlotte. It is improved by the beaten whites of three eggs stirred into the cream. Flavor with half a teaspoonful of vanilla if liked.

BAVARIAN CREAM.

Whip a pint of cream to a stiff froth. Boil a pint of rich milk with a teacupful of sugar, and add a teaspoonful of vanilla. Soak half a box of gelatine for an hour in half a cup of warm water, and add to the milk. Add the yolks of four eggs beaten smooth, and take from the fire instantly.

When cold and just beginning to thicken, stir in the whipped cream. Put in molds, and set in a cold place. This can be used also for filling Charlotte Russe. For chocolate add chocolate as directed in rule for boiled custard; for coffee, one teacup of clear, strong coffee.

STRAWBERRY CREAM.

Three pints of strawberries mashed fine. Strain the juice, and add a heaping cup of sugar, and then gelatine soaked as above, and dissolved in a teacup of boiling water. Add the pint of whipped cream, and pour into molds.

FRUIT CREAMS.

Half a pint of peach or pine-apple marmalade stirred smooth with a teacupful of sweet cream. Add gelatine dissolved as in rule for strawberry cream, and, when cold, the pint of whipped cream. These creams are very delicious, and not as expensive as rich pastry.

OMELETTE SOUFFLÉE.

Six whites and three yolks of eggs; three tablespoonfuls of powdered sugar sifted; a few drops of lemon or vanilla. Beat the yolks, flavoring, and sugar to a light cream; beat the whites to the stiffest froth. Have the yolks in a deep bowl. Turn the whites on to them, and do not stir, but mix, by cutting down through the middle, and gradually mixing white and yellow. Turn on to a tin or earthen baking-dish with high sides, and bake in a moderate oven from ten to fifteen minutes. It will rise very high, and must be served the instant it is done, to avoid its falling.

FRIED CREAM.

One pint of milk; half a cup of sugar; yolks of three eggs; two tablespoonfuls of corn-starch and one of flour mixed; half a teaspoonful of vanilla, and two inches of stick-cinnamon; a teaspoonful of butter.

Boil the cinnamon in the milk. Stir the corn-starch and flour smooth in a little cold milk or water, and add to the milk. Beat the yolks light with the sugar, and add. Take from the fire; take out the cinnamon, and stir in the butter and vanilla, and pour out on a buttered tin or dish, letting it be about half an inch thick. When cold and stiff, cut into pieces about three inches long and two wide. Dip carefully in sifted cracker-crumbs; then in a beaten egg, and in crumbs again, and fry like croquettes. Dry in the oven four or five minutes, and serve at once. Very delicious.

PEACH FRITTERS.

Make a batter as on p. 208. Take the fruit from a small can of peaches, lay it on a plate, and sprinkle with a spoonful of sugar and a glass of wine. Let it lie an hour, turning it once. Dip each piece in batter, and drop in boiling lard, or chop and mix with batter. Prepare the juice for a sauce as on p. 172. Fresh peaches or slices of tender apple can be used in the same way. Drain on brown paper, and sift sugar over them, before they go to table.

FREEZING OF ICE CREAM AND ICES.

With a patent freezer ice cream and ices can be prepared with less trouble than puff paste. The essential points are the use of rock-salt, and pounding the ice into small bits. Set the freezer in the centre of the tub. Put a layer of ice three inches deep, then of salt, and so on till the tub is full, ending with ice. Put in the cream, and turn for ten minutes, or till you can not turn the beater. Then take off the cover, scrape down the sides, and beat like cake for at least five minutes. Pack the tub again, having let off all water; cover with a piece of old carpet. If molds are used, fill as soon as the cream is frozen; pack them full of it, and lay in ice and salt. When ready to turn out, dip in warm water a moment. Handle gently, and serve at once.

ICE CREAM OF CREAM.

To a gallon of sweet cream add two and a quarter pounds of sugar, and four tablespoonfuls of vanilla or other extract, as freezing destroys flavors. Freeze as directed.

ICE CREAM WITH EGGS.

Boil two quarts of rich milk, and add to it, when boiling, four tablespoonfuls of corn-starch wet with a cup of cold milk. Boil for ten minutes, stirring often. Beat twelve eggs to a creamy froth with a heaping quart of sugar, and stir in, taking from the fire as soon as it boils. When cold, add three tablespoonfuls of vanilla or lemon, and two quarts either of cream or very rich milk, and freeze. For strawberry or raspberry cream allow the juice of one quart of berries to a gallon of cream. For chocolate cream grate half a pound of chocolate; melt it with one pint of sugar and a little water, and add to above rule.

WATER ICES.

Are simply fruit juices and water made very sweet, with a few whites of eggs whipped stiff, and added. For lemon ice take two quarts of water, one quart of sugar, and the juice of seven lemons. Mix and add, after it has begun to freeze, the stiffly-beaten whites of four eggs. Orange ice is made in the same way.

WINE JELLY.

One box of gelatine; one cup of wine; three lemons, juice and rind; a small stick of cinnamon; one quart of boiling water; one pint of white sugar.

Soak the gelatine in one cup of cold water half an hour. Boil the cinnamon in the quart of water for five minutes, and then add the yellow rind of the lemons cut very thin, and boil a minute. Take out cinnamon and rinds, and add sugar, wine, and gelatine. Strain at once through a fine strainer into molds, and, when cold, set on the ice to harden. To turn out, dip for a moment in hot water. A pint of wine is used, if liked very strong.

LEMON JELLY.

Omit the wine, but make as above in other respects, using five lemons. Oranges are nice also. The juice may be used as in lemon jelly, or the little sections may be peeled as carefully as possible of all the white skin. Pour a little lemon jelly in a mold, and let it harden. Then fill with four oranges prepared in this way, and pour in liquid jelly to cover them. Candied fruit may be used instead. The jelly reserved to add to the mold can be kept in a warm place till the other has hardened. Fresh strawberries or raspberries, or cut-up peaches, can be used instead of oranges.

Taken from:

THE EASIEST WAY IN HOUSEKEEPING AND COOKING.
Adapted to Domestic Use or Study in Classes

BY
HELEN CAMPBELL,
Copyright 1903

Puddings Boiled and Baked

For boiled puddings a regular pudding-boiler holding from three pints to two quarts is best, a tin pail with a very tight-fitting cover answering instead, though not as good. For large dumplings a thick pudding-cloth—the best being of Canton flannel, used with the nap-side out—should be dipped in hot water, and wrung out, dredged evenly and thickly with flour, and laid over a large bowl. From half to three-quarters of a yard square is a good size. In filling this, pile the fruit or berries on the rolled-out crust which has been laid in the middle of the cloth, and gather the edges of the paste evenly over it. Then gather the cloth up, leaving room for the dumpling to swell, and tying very tightly. In turning out, lift to a dish; press all the water from the ends of the cloth; untie and turn away from the pudding, and lay a hot dish upon it, turning over the pudding into it, and serving at once, as it darkens or falls by standing.

In using a boiler, butter well, and fill only two-thirds full that the mixture may have room to swell. Set it in boiling water, and see that it is kept at the same height, about an inch from the top. Cover the outer kettle that the steam may be kept in. Small dumplings, with a single apple or peach in each, can be cooked in a steamer. Puddings are not only much more wholesome, but less expensive than pies.

APPLE DUMPLING.

Make a crust, as for biscuit, or a potato-crust as follows: Three large potatoes, boiled and mashed while hot. Add to them two cups of sifted flour and one teaspoonful of salt, and mix thoroughly. Now chop or cut into it one small cup of butter, and mix into a paste with about a teacupful of cold water. Dredge the board thick with flour, and roll out,—thick in the middle, and thin at the edges. Fill, as directed, with apples pared and quartered, eight or ten good-sized ones being enough for this amount of crust. Boil for three hours. Turn out as directed, and eat with butter and sirup or with a made sauce. Peaches pared and halved, or canned ones drained from the sirup, can be used. In this case, prepare the sirup for sauce, as on p. 172. Blueberries are excellent in the same way.

ENGLISH PLUM PUDDING, OR CHRISTMAS PUDDING.

One pound of raisins stoned and cut in two; one pound of currants washed and dried; one pound of beef-suet chopped very fine; one pound of bread-crumbs; one pound of flour; half a pound of brown sugar; eight eggs; one pint of sweet milk; one teaspoonful of salt; a tablespoonful of cinnamon; two grated nutmegs; a glass each of wine and brandy.

Prepare the fruit, and dredge thickly with flour. Soak the bread in the milk; beat the eggs, and add. Stir in the rest of the flour, the suet, and last the fruit. Boil six hours either in a cloth or large mold. Half the amounts given makes a good-sized pudding; but, as it will keep three months, it might be boiled in two molds. Serve with a rich sauce.

ANY-DAY PLUM PUDDING.

One cup of sweet milk; one cup of molasses; one cup each of raisins and currants; one cup of suet chopped fine, or, instead, a small cup of butter; one teaspoonful of salt, and one of soda, sifted with three cups of flour; one teaspoonful each of cinnamon and allspice.

Mix milk, molasses, suet, and spice; add flour, and then the fruit. Put in a buttered mold, and boil three hours. Eat with hard or liquid sauce. A cupful each of prunes and dates or figs can be substituted for the fruit, and is very nice; and the same amount of dried apple, measured after soaking and chopping, is also good. Or the fruit can be omitted altogether, in which case it becomes "Troy Pudding."

BATTER PUDDING, BOILED OR BAKED.

Two cups of flour in which is sifted a heaping teaspoonful of baking powder, two cups of sweet milk, four eggs, one teaspoonful of salt. Stir the flour gradually into the milk, and beat hard for five minutes. Beat yolks and whites separately, and then add to batter. Have the pudding-boiler buttered. Pour in the batter, and boil steadily for two hours. It may also be baked an hour in a buttered pudding-dish. Serve at once, when done, with a liquid sauce.

SUNDERLAND PUDDINGS.

Are merely puffs or pop-overs eaten with sauce. See p. 209.

BREAD PUDDING.

One cup of dried and rolled bread-crumbs, or one pint of fresh ones; one quart of milk; two eggs; one cup of sugar; half a teaspoonful of cinnamon; a little grated nutmeg; a saltspoonful of salt.

Soak the crumbs in the milk for an hour or two; mix the spice and salt with the sugar, and beat the eggs with it, stirring them slowly into the milk. Butter a pudding-dish; pour in the mixture; and bake half an hour, or till done. Try with a knife-blade, as in general directions. The whites may be kept out for a meringue, allowing half a teacup of powdered sugar to them. By using fresh bread-crumbs and four eggs, this becomes what is known as "Queen of Puddings." As soon as done, spread the top with half a cup of any acid jelly, and cover with the whites which have been beaten stiff, with a teacupful of sugar. Brown slightly in the oven. Half a pound of raisins may be added.

BREAD-AND-BUTTER PUDDING.

Fill a pudding-dish two-thirds full with very thin slices of bread and butter. A cupful of currants or dried cherries may be sprinkled between the slices. Make a custard of two eggs beaten with a cup of sugar; add a quart of milk, and pour over the bread. Cover with a plate, and set on the back of the stove an hour; then bake from half to three-quarters of an hour. Serve very hot, as it falls when cool.

BREAD-AND-APPLE PUDDING.

Butter a deep pudding-dish, and put first a layer of crumbs, then one of any good acid apple, sliced rather thin, and so on till the dish is nearly full. Six or eight apples and a quart of fresh crumbs will fill a two-quart dish. Dissolve a cup of sugar and one teaspoonful of cinnamon in one pint of boiling water, and pour into the dish. Let the pudding stand half an hour to swell; then bake till brown,—about three-quarters of an hour,—and eat with liquid sauce. It can be made with slices of bread and butter, instead of crumbs.

BIRD'S-NEST PUDDING.

Wash one teacupful of tapioca, and put it in one quart of cold water to soak for several hours. Pare and core as many good apples as will fit in a two-quart buttered pudding-dish. When the tapioca is softened, add a cupful of sugar, a pinch of salt, and half a teaspoonful of cinnamon, and pour over the apples. Bake an hour, and eat with or without sauce.

TAPIOCA PUDDING.

One quart of milk; one teacupful of tapioca; three eggs; a cup of sugar; a teaspoonful of salt; a tablespoonful of butter; a teaspoonful of lemon extract.

Wash the tapioca, and soak in the milk for two hours, setting it on the back of the stove to swell. Beat eggs and sugar together, reserving whites for a meringue if liked; melt the butter, and add, and stir into the milk. Bake half an hour. Sago pudding is made in the same way.

TAPIOCA CREAM.

One teacupful of tapioca washed and soaked over-night in one pint of warm water. Next morning add a quart of milk and a teaspoonful of salt, and boil in a milk-boiler for two hours. Just before taking it from the fire, add a tablespoonful of butter, a teaspoonful of vanilla, and three eggs beaten with a cup of sugar. The whites may be made in a meringue. Pour into a glass dish which has had warm water standing in it, to prevent cracking, and eat cold. Rice or sago cream is made in the same way.

PLAIN RICE PUDDING.

One cup of rice; three pints of milk; one heaping cup of sugar; one teaspoonful of salt.

Wash the rice well. Butter a two-quart pudding-dish, and stir rice, sugar, and salt together. Pour on the milk. Grate nutmeg over it, and bake for three hours. Very good.

MINUTE PUDDING.

One quart of milk; one pint of flour; two eggs; one teaspoonful of salt.

Boil the milk in a double boiler. Beat the eggs, and add the flour slowly, with enough of the milk to make it smooth. Stir into the boiling milk, and cook it half an hour. Eat with liquid sauce or sirup. It is often made without eggs.

CORN-STARCH PUDDING.

One quart of milk; four tablespoonfuls of corn-starch; one cup of sugar; three eggs; a teaspoonful each of salt and vanilla.

Boil the milk; dissolve the corn-starch in a little cold milk, and add. Cook five minutes, and add the eggs and flavoring beaten with the sugar. Turn into a buttered dish, and bake fifteen minutes, covering then with a meringue made of the whites, or cool in molds, in this case using only the whites of the eggs. The yolks can be made in a custard to pour around them. A cup of grated cocoanut can be added, or two teaspoonfuls of chocolate stirred smooth in a little boiling water.

GELATINE PUDDING.

Four eggs; one pint of milk; one cup of sugar; a saltspoonful of salt; a teaspoonful of lemon or vanilla; a third of a box of gelatine.

Soak the gelatine a few minutes in a little cold water, and then dissolve it in three-quarters of a cup of boiling water. Have ready a custard made from the milk and yolks of the eggs. Beat the yolks and sugar together, and stir into the boiling milk. When cold, add the gelatine water and the whites of the eggs beaten very stiff. Pour into molds. It is both pretty and good.

CABINET PUDDING.

One quart of milk; half a package of gelatine; a teaspoonful each of salt and vanilla; a cup of sugar.

Boil the milk; soak the gelatine fifteen minutes in a little cold water; dissolve in the boiling milk, and add the sugar and salt. Now butter a Charlotte-Russe mold thickly. Cut slips of citron into leaves or pretty shapes, and stick on the mold. Fill it lightly with any light cake, either plain or rich. Strain on the gelatine and milk, and set in a cold place. Turn out before serving. Delicate crackers may be used instead of cake.

CORN-MEAL OR INDIAN PUDDING.

One quart of milk; one cup of sifted corn meal; one cup of molasses (not "sirup"); one teaspoonful of salt.

Stir meal, salt, and molasses together. Boil the milk, and add slowly. Butter a pudding-dish, and pour in the mixture; adding, after it is set in the oven, one cup of cold milk poured over the top. Bake three hours in a moderate oven.

Taken from:

THE EASIEST WAY IN HOUSEKEEPING AND COOKING.
Adapted to Domestic Use or Study in Classes

BY
HELEN CAMPBELL,
Copyright 1903

Pies and Pastry's

In the first place, don't make either, except very semi-occasionally. Pastry, even when good, is so indigestible that children should never have it, and their elders but seldom. A nice short-cake made as on p. 209, and filled with stewed fruit, or with fresh berries mashed and sweetened, is quite as agreeable to eat, and far more wholesome. But, as people will both make and eat pie-crust, the best rules known are given.

Butter, being more wholesome than lard, should always be used if it can be afforded. A mixture of lard and butter is next best. Clarified dripping makes a good crust for meat pies, and cream can also be used. For dumplings nothing can be better than a light biscuit-crust, made as on p. 208. It is also good for meat pies.

PLAIN PIE-CRUST.

One quart of flour; one even teacup of lard, and one of butter; one teacup of ice-water or very cold water; and a teaspooonful of salt.

Rub the lard and salt into the flour till it is dry and crumbly. Add the ice-water, and work to a smooth dough. Wash the butter, and have it cold and firm as possible. Divide it in three parts. Roll out the paste, and dot it all over with bits from one part of the butter. Sprinkle with flour, and roll up. Roll out, and repeat till the butter is gone. If the crust can now stand on the ice for half an hour, it will be nicer and more flaky. This amount will make three good-sized pies. Enough for the bottom crusts can be taken off after one rolling in of butter, thus making the top crust richer. Lard alone will make a tender, but not a flaky, paste.

PUFF PASTE.

One pound of flour; three-quarters of a pound of butter; one teacupful of ice-water; one teaspoonful of salt, and one of sugar; yolk of one egg.

Wash the butter; divide into three parts, reserving a bit the size of an egg; and put it on the ice for an hour. Rub the bit of butter, the salt, and sugar, into the flour, and stir in the ice-water and egg beaten together. Make into a dough, and knead on the molding-board till glossy and firm: at least ten minutes will be required. Roll out into a sheet ten or twelve inches square. Cut a cake of the ice-cold butter in thin slices, or flatten it very thin with the rolling-pin. Lay it on the paste, sprinkle with flour, and fold over the edges. Press it in somewhat with the rolling-pin, and roll out again. Always roll from you. Do this again and again till the butter is all used, rolling up the paste after the last cake is in, and then putting it on the ice for an hour or more. Have filling all ready, and let the paste be as nearly ice-cold as possible when it goes into the oven. There are much more elaborate rules; but this insures handsome paste. Make a plainer one for the bottom crusts. Cover puff paste with a damp cloth, and it may be kept on the ice a day or two before baking.

PATTIES FROM PUFF PASTE.

Roll the paste about a third of an inch thick, and cut out with a round or oval cutter about two inches in diameter. Take a cutter half an inch smaller, and press it into the piece already cut out, so as to sink half-way through the crust: this to mark out the top piece. Lay on tins, and bake to a delicate brown. They should treble in thickness by rising, and require from twenty minutes to half an hour to bake. When done, the marked-out top can easily be removed. Take out the soft inside, and fill with sweetmeats for dessert, or with minced chicken or oysters prepared as on p. 140.

GRANDMOTHER'S APPLE PIE.

Line a deep pie-plate with plain paste. Pare sour apples,—greenings are best; quarter, and cut in thin slices. Allow one cup of sugar, and quarter of a grated nutmeg mixed with it. Fill the pie-plate heaping full of the sliced apple, sprinkling the sugar between the layers. It will require not less than six good-sized apples. Wet the edges of the pie with cold water; lay on the cover, and press down securely, that no juice may escape. Bake three-quarters of an hour, or a little less if the apples are very tender. No pie in which the apples are stewed beforehand can compare with this in flavor. If they are used, stew till tender, and strain. Sweeten and flavor to taste. Fill the pies, and bake half an hour.

DRIED-APPLE PIES.

Wash one pint of dried apples, and put in a porcelain kettle with two quarts of warm water. Let them stand all night. In the morning put on the fire, and stew slowly for an hour. Then add one pint of sugar, a teaspoonful of dried lemon or orange rind, or half a fresh lemon sliced, and half a teaspoonful of cinnamon. Stew half an hour longer, and then use for filling the pies. The apple can be strained if preferred, and a teaspoonful of butter added. This quantity will make two pies. Dried peaches are treated in the same way.

LEMON PIES.

Three lemons, juice of all and the grated rind of two; two cups of sugar; three cups of boiling water; three tablespoonfuls of corn-starch dissolved in a little cold water; three eggs; a piece of butter the size of an egg.

Pour the boiling water on the dissolved corn-starch, and boil for five minutes. Add the sugar and butter, the yolks of the eggs beaten to a froth, and last the lemon juice and rind. Line the plates with crust, putting a narrow rim of it around each one. Pour in the filling, and bake half an hour. Beat the whites to a stiff froth; add half a teacup of powdered sugar and ten drops of lemon extract, and, when the pie is baked, spread this on. The heat will cook it sufficiently, but it can be browned a moment in the oven. If to be kept a day, do not make the frosting till just before using. The whites will keep in a cold place. Orange pie can be made in the same way.

SWEET-POTATO PIE OR PUDDING.

One pound of hot, boiled sweet potato rubbed through a sieve; one cup of butter; one heaping cup of sugar; half a grated nutmeg; one glass of brandy; a pinch of salt; six eggs.

Add the sugar, spice, and butter to the hot potato. Beat whites and yolks separately, and add, and last the brandy. Line deep plates with nice paste, making a rim of puff paste. Fill with the mixture, and bake till the crust is done,—about half an hour. Wickedly rich, but very delicious. Irish potatoes can be treated in the same way, and are more delicate.

SQUASH OR PUMPKIN PIE.

Prepare and steam as in directions on p. 194. Strain through a sieve. To a quart of the strained squash add one quart of new milk, with a spoonful or two of cream if possible; one heaping cup of sugar into which has been stirred a teaspoonful of salt, a heaping one of ginger, and half a one of cinnamon. Mix this with the squash, and add from two to four well-beaten eggs. Bake in deep plates lined with plain pie-crust. They are done when a knife-blade on being run into the middle comes out clean. About forty minutes will be enough. For pumpkin pie half a cup of molasses may be added, and the eggs can be omitted, substituting half a cup of flour mixed with the sugar and spice before stirring in. A teaspoonful of butter can also be added.

CHERRY AND BERRY PIES.

Have a very deep plate, and either no under crust save a rim, or a very thin one. Allow a cup of sugar to a quart of fruit, but no spices. Stone cherries. Prick the upper crust half a dozen times with a fork to let out the steam.

For rhubarb or pie-plant pies, peel the stalks; cut them in little bits, and fill the pie. Bake with an upper crust.

CUSTARD PIE.

Line and rim deep plates with pastry, a thin custard pie being very poor. Beat together a teacupful of sugar, four eggs, and a pinch of salt, and mix slowly with one quart of milk. Fill the plate up to the pastry rim after it is in the oven, and bake till the custard is firm, trying, as for squash pies, with a knife-blade.

MINCE-MEAT FOR PIES.

Two pounds of cold roast or boiled beef, or a small beef-tongue, boiled the day beforehand, cooled and chopped; one pound of beef-suet, freed from all strings, and chopped fine as powder; two pounds of raisins stoned and chopped; one pound of currants washed and dried; six pounds of chopped apples; half a pound of citron cut in slips; two pounds of brown sugar; one pint of molasses; one quart of boiled cider; one pint of wine or brandy, or a pint of any nice sirup from sweet pickles may be substituted; two heaping tablespoonfuls of salt; one teaspoonful of pepper; three tablespoonfuls of ground cinnamon; two of allspice; one of clove; one of mace; three grated nutmegs; grated rind and juice of three lemons; a cupful of chopped, candied orange or lemon peel.

Mix spices and salt with sugar, and stir into the meat and suet. Add the apples, and then the cider and other wetting, stirring very thoroughly. Lastly, mix in the fruit. Fill and bake as in apple pies. This mince-meat will keep two months easily. If it ferments at all, put over the fire in a porcelain-lined kettle, and boil half an hour. Taste, and judge for yourselves whether more or less spice is needed. Butter can be used instead of suet, and proportions varied to taste.

RAMMEKINS, OR CHEESE STRAWS.

One pound of puff paste; one cup of good grated cheese. Roll the paste half an inch thick; sprinkle on half the cheese; press in lightly with the rolling-pin; roll up, and roll out again, using the other half of the cheese. Fold, and roll about a third of an inch thick. Cut in long, narrow strips, four or five inches long and half an inch wide, and bake in a quick oven to a delicate brown. Excellent with chocolate at lunch, or for dessert with fruit.

Taken from:

THE EASIEST WAY IN HOUSEKEEPING AND COOKING.
Adapted to Domestic Use or Study in Classes

BY
HELEN CAMPBELL,
Copyright 1903