Spiced Grapes

5 pounds grapes

3 pounds sugar

2 tablespoons cinnamon and allspice

1/2 teaspoon cloves

Vinegar to taste

Take pulp from grapes and cook and strain. 

Put back to skins and cook all together. 

Submitted by Mrs. Farrell of Afton, Mo. 

Tapioca Anew

1/2 teaspoonful salt

2 cupfuls boiling water

1/3 cupful tapioca

1/4 cupful sugar

1 lemon

2 egg whites

1 cupful dates

Add the salt to the water and stir in the quick-cooking tapioca. Cook over water until the tapioca is transparent, stirring the mixture constantly until it begins to thicken and stirring occasionally throughout the cooking process. Pour boiling water over the dates and stir to separate them. Drain and dry. Remove the stones and cut in narrow strips with scissors. When the tapioca is transparent stir in the dates, the juice of the lemon, the sugar and the stiffly beaten egg whites. Cook three minutes. Serve cold with sugar and cream or with a custard sauce. If custard sauce is used the egg yolks left from 'tapioca anew' are utilized. 

Submitted by Mrs. H. Schuette of St. Louis 

Hot Cross Buns

1 1/2 cups of milk

1/4 cup of butter

1/2 teaspoon of cinnamon

1 quart of flour

1/3 teaspoons of salt

2/3 cup of currants and raisins mixed

1/3 cup of sugar

1/2 cake of yeast

1 egg

1 teaspoon of sugar (for yeast)

Scald the milk with the butter and sugar and allow the mixture to cool until lukewarm. Work the yeast with the teaspoon of sugar until it liquefies and add it to the milk; add also the egg lightly beaten; put in currants and raisins; then sift and add the flour, salt and cinnamon. Knead to a dough the same as for bread and let it rise in a warm place free from draughts until very light. Divide into portions a little larger than biscuits, work til smooth, roll into rounds and place on a greased baking pan a little distance apart. Let them rise once until light, then bake in a moderate oven. Just before baking, mark a cross on top of each bun. When nearly done, brush with milk or white of egg, sprinkle with sugar and return to the oven for a moment. 

Submitted by Mrs. Laura Folger of St. Louis  

Liver Dumplings

1 pound ground liver

1 small onion 

Grate 2 or 3 slices dry bread

1 egg, a little flour, salt and pepper.

Mix together and put up in balls. Boil until done.

Contributed by Mrs. J. D. Robinson of St. Louis, Mo. 

Pear and Raisin Whip

One cupful seedless raisins

One tablespoonful of granulated gelatine

Five tablespoonfuls orange juice 

One cupful cream, whipped 

One cupful diced canned pears

One-half teaspoonful vanilla

Speck of salt

Two egg whites

One-half cupful sugar

Cover raisins with cold water, bring to a boil, drain and cool. Soften the gelatine in two tablespoons of the orange juice, set over boiling water and stir until the gelatine is dissolved. Add gradually the rest of the orange juice, whipped cream, diced pears, raisins, vanilla, salt and the egg whites which have been beaten stiff with the sugar. Heap into sherbet glasses and serve when thoroughly chilled.  

Chicken Biscuits

Two cups cooked chicken, cubed

One and one-fourth cup milk or chicken stock

Two tablespoons butter

One and one-half tablespoons flour

One-fourth tablespoon salt

One-sixteenth teaspoon pepper

One-sixteenth teaspoon paprika

Combine flour and butter. Add milk gradually to make a smooth paste then add remaining milk. Pour over chicken. Turn into a greased casserole and bake in a hot oven 25 minutes, stirring mixture twice the first ten minutes of baking. Place small baking powder biscuits on top of chicken mixture after it has baked 10 minutes, return to oven, and bake 10 to 12 minutes longer or until biscuits are browned. 

Quince Honey

4 large quinces

3 cups water

5 cups sugar

1 teaspoon ground alum

Peel and core quinces; put through food chopper. Boil until quinces are soft, then add sugar and boil 3/4 of an hour. Add alum 5 minutes before taking off. The alum gives it the honey tang.

Submitted by Mrs. K. Murphy of St. Louis 

Corn Mayonnaise

Mix the yolk of 1 egg with 1 teaspoon dry mustard, a little salt and pepper, working a drop at a time 1 tablespoon. Then add slowly

2 tablespoons lemon juice

2 tablespoons cream

2 large tablespoons vinegar

When well mixed add 1/2 can sweet corn that has been stewed and cooled. 

Serve in lettuce cups and garnish with stoned olives.

Submitted by Mrs. C. A. Wamhoff of St. Louis 

Tutti-Fruitti Rhubarb Jam

Cook enough rhubarb to make 4 cupfuls of rather thick sauce. While this is cooking put in a saucepan 1 cupful of prunes that have been soaked overnight and cut into strips or pitted whole. Also add 1 cupful seedless raisins and 1/2 cupful candied lemon peel that has been cut into small pieces. Add enough water to cover and let cook slowly until thick, but stir to prevent burning. 

If the rhubarb sauce is rather sour add a cupful of sugar 10 minutes before taking from the fire. 

Add the mixtures and pack in jelly glasses.

Submitted by Ruth Werner of St. Louis 

Baked Apple Butter

One peck good cooking apples, wash well, core and quarter, then cut in small pieces. Stew as you would for sauce, strain all through colander. Put in some preserving dish that will fit in oven, add 5 cups sugar, about 5 star annis and a few pieces of stick cinnamon. Bake in moderate oven 5 or 6 hours, stir occasionally. This makes about 1 gallon. 

Submitted by Mrs. D. I. Carr of St. Louis 

Crow's Nest Pudding

Put a pint of cherries or any kind of berries into a buttered baking dish; sweeten and sprinkle a little flour over the top; make a batter of:

1 cup sugar

1 egg

1 teaspoon baking powder

1 teaspoon vanilla

Butter, size of walnut

1/2 cup milk

Enough flour to make a little stiffer than cake batter, and bake.

Sauce:

Butter, size of walnut, browned milk and water, 1/2 pint each; 1/2 cup sugar; flour enough to thicken. Add vanilla; let come to boil. Serve hot or cold.

*Blogger's note: I've never heard of browned milk. 

Herring Salad

Take 4 salted herring, soak in water one hour, then wash and take out bones, 3 large cooked potatoes, 3 cooked beets, 4 hard boiled eggs, 3 large pickles, 4 pared raw apples, grind all together. Then add to mixture one can of caviar, 2 tablespoons full of olive oil, and vinegar, salt and pepper to taste. Serve in salad bowl. Chop separately with a knife, 1 small pickle, a beet, and a hard boiled egg. Place this on top of salad.

Submitted by Mrs. Joseph Stiehl of St. Louis 

Oyster Salad

1 pint fresh oysters

3 rolled crackers

1 small onion

1 medium sour pickle

1 small stock celery

1 teaspoon mustard seed

 Drain juice from oysters and mix with the following dressing and serve ice cold.

Dressing:

1/4 cup vinegar

1 teaspoon sugar

1 teaspoon mustard

1 well beaten egg

Butter size of a walnut

Boil one minute, then thicken with one-half teaspoon corn starch.

Submitted by Mrs. O. Kreyling of St. Louis