625 Choice Recipes from the
Ladies of the Second Congregational Church of Holyoke

OXO Good Grips 1049953 Smooth Edge Can Opener


Pick and stone one pound of raisins, which put in a basin with one pound of currants, (well washed and dried); a pound and a half of good beef suet, chopped; three-quarters of a pound or sugar; two ounces of candied citron; six ounces of flour, and a quarter of a pound of bread crumbs, with a little grated nutmeg; mix the whole together with eight eggs and a little milk; tie in a cloth well floured, and put in boiling water and boil five hours; when done turn it out of the cloth upon the dish, sprinkle over with powdered sugar, and serve with any kind of pudding sauce to suit the taste. — Mrs. William Skinner.


One pint of milk; three eggs; seven heaping tablespoonsful of flour; heat the eggs thoroughly; stir in the flour gradually; salt; bake twenty minutes. — Mrs. C. W. Ranlet

One quart of milk; one teaspoonful of salt; four eggs, yolks well beaten; ten tablespoonsful of flour; steam two hours; add the beaten whites of the eggs just before putting on to steam; serve with it dry sauce; butter and sugar beaten to a cream with grated nutmeg on top. — Mrs. H. H. Gridley.


Peel and cut five good, sweet, juicy oranges into thin slices, taking out all the seeds; pour over them one cup of sugar; let a pint of milk get boiling hot by putting it in boiling water; add the yolks of three eggs well beaten, and one tablespoonful of corn starch, made smooth with a little cold milk; stir constantly, and as soon as it thickens pour over the fruit; beat the whites to a stiff froth, adding a tablespoonful of pulverized sugar to each white of an egg; spread on top and set in the oven a few minutes to brown. It is just as nice with peaches fresh, or canned. — Mrs. Stebbins, Mrs. E. M. R., Mrs. Dr. Hubbard.

Peel four oranges; slice very thin; lay in a deep dish; strew one cup of sugar over them; put away for an hour. Cream; one-half cup of flour; three-fourths cup of sugar; yolks of three eggs; small piece of butter; one-half teaspoonful of lemon; beat all together; add one pint of boiling milk; boil a few minutes; pour over the orange warm. Frosting; beat whites of three eggs; two tablespoonsful of white sugar; lay over the cream; brown or not; eat cold. — Mrs. J. D. Hardy.

Cut three oranges into pieces; sprinkle over it two-thirds of a cup of sugar and let stand; one pint of milk; two dessertspoonsful of corn starch; two eggs, yolks; cook like a custard; when cold put in a dish and spread over it the orange; beat the whites stiff; add two teaspoonsful of sugar and pour over last. — Miss Jennie Nickerson.


One cup of rice; two cups of water; let soak two hours; put into a steamer and as it swells add rich milk until it is done; add salt; dip your bowl in hot water; press your rice into it until full; then invert the bowl on your platter and let remain until wanted. — Mrs. A. A. Wait.

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