HEMP SEED SOAP

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CHOCOLATE ICE CREAM

For about two quarts and a half of cream use a pint and a half of milk, a quart of thin cream, two cupfuls of sugar, two ounce CHOCOLATE, two eggs, and two heaping tablespoonfuls of flour.
Put the milk on to boil in a double-boiler. Put the flour and one cupful of the sugar in a bowl; add the eggs, and beat the mixture until light. Stir this into the boiling milk, and cook for twenty minutes, stirring often.
Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.
When the preparation has cooked for twenty minutes, take it from the fire and add the remainder of the sugar and the cream, which should be gradually beaten into the hot mixture. Set away to cool, and when cold, freeze.

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HEMP BUTTER

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CHOCOLATE ICING

Make a vanilla icing, and add one tablespoonful of cold water to it. Scrape fine one ounce of  Chocolate, and put it in a small iron or granite-ware saucepan, with two tablespoonfuls of confectioners' sugar and one tablespoonful of hot water. Stir over a hot fire until smooth and glossy, then add another tablespoonful of hot water. Stir the dissolved chocolate into the vanilla icing.

CHOCOLATE GINGERBREAD

CHOCOLATE GINGERBREAD

Mix in a large bowl one cupful of molasses, half a cupful of sour milk or cream, one teaspoonful of ginger, one of cinnamon, half a teaspoonful of salt. Dissolve one teaspoonful of soda in a teaspoonful of cold water; add this and two tablespoonfuls of melted butter to the mixture. Now stir in two cupfuls of sifted flour, and finally add two ounces of  Chocolate and one tablespoonful of butter, melted together. Pour the mixture into three well-buttered, deep tin plates, and bake in a moderately hot oven for about twenty minutes.

CHOCOLATE GINGERBREAD

Mix in a large bowl one cupful of molasses, half a cupful of sour milk or cream, one teaspoonful of ginger, one of cinnamon, half a teaspoonful of salt. Dissolve one teaspoonful of soda in a teaspoonful of cold water; add this and two tablespoonfuls of melted butter to the mixture. Now stir in two cupfuls of sifted flour, and finally add two ounces of and one tablespoonful of butter, melted together. Pour the mixture into three well-buttered, deep tin plates, and bake in a moderately hot oven for about twenty minutes.

CHOCOLATE COOKIES

Beat to a cream half a cupful of butter and one tablespoonful of lard. Gradually beat into this one cupful of sugar; then add one-fourth of a teaspoonful of salt, one teaspoonful of cinnamon, and two ounces of chocolate melted. Now add one well-beaten egg, and half a teaspoonful of soda dissolved in two tablespoonfuls of milk. Stir in about two cupfuls and a half of flour. Roll thin, and, cutting in round cakes, bake in a rather quick oven. The secret of making good cookies is the use of as little flour as will suffice.

ESCALLOPED HAM

Boil six eggs ten minutes. Make a thickening of two tablespoons of flour cooked in two tablespoons of melted butter, and boil it in a pint of milk until thick. Season with salt and pepper. Cut a cup of Armour's Star Ham (cold boiled) into dice and moisten half a cup of cracker crumbs in melted butter. Chop the whites of the eggs fine, sprinkle some crumbs in a buttered dish, then some of the ham, the chopped whites, thickened milk and sifted yolks. Then add the remainder of the ham, whites of eggs and milk, cover with buttered crumbs and bake until brown

BARLEY STEW

Cut ½ a lb. of cold meat into dice; wash ¼ of a cupful of barley, chop 2 onions very fine, put all into a saucepan and dredge with flour, season with salt and pepper. Add a qt. of water and simmer about 2 hours. Pare and slice 5 potatoes, add them to the stew and simmer an hour longer.

STEWED STEAK AND OYSTER SAUCE

Wash 1 pt. of small oysters in a little water, drain into a saucepan and put this water on to heat. As soon as it comes to a boil skim and set back. Put 3 tablespoonfuls of butter into a frying pan and when hot, put in 2 lbs. of round steak; cook ten minutes. Take out the steak and sift 1 tablespoonful of flour into the butter, stir until browned. Add the oyster liquor and boil 1 minute, season; put back the steak, cover and simmer ½ an hour, then add the oysters and 1 tablespoonful lemon juice. Boil for 1 minute and serve.

TOMATO CROUETTES

Tomato Croquettes.

Stew together for 20 minutes ½ a can of tomatoes, 1 tablespoonful of chopped onion, 1 sprig of parsley, ½ a bay leaf, 4 cloves and enough salt and pepper to season highly. Rub through a sieve. In a clean saucepan melt together 2 tablespoonfuls of butter and 5 tablespoonfuls of flour. Add 2 cupfuls of the strained tomato and stir and cook for ten minutes. Take from the fire and set aside until cold. Flour the hands and carefully mould into small croquettes. Dip each into slightly beaten egg and roll in fine bread crumbs. Let stand for 20 minutes, then repeat the dipping and rolling in crumbs. Fry at once in very hot fat and drain on unglazed paper.

MACARONI MILANISE

Cook one half package of macaroni in three quarts of salted water (boiling) until tender. Drain well and cover with cold water for ten minutes or more. Cook one can of tomatoes for fifteen minutes with a bay leaf, a bit of mace, onion, cloves, parsley, salt and pepper. Strain and thicken with one fourth cup each of butter and flour blended together. Drain macaroni again and mix with the sauce. Add one cup of chopped green peppers parboiled, and one can of Veribest Tongue chopped, and put in baking dish. Sprinkle top with grated cheese or buttered cracker crumbs and bake one half hour.—

VINTAGE GLASS PITCHERS

These are two pieces of crackle glass. The pitcher is a rare yellow/amber color. It stands about 8 inches high and is 7 inches wide at the widest area. It is in new or mint condition. 

Price:$35.00

The other piece is a rare shade of green. It is crackle glass and stands about 9 inches high and 4 inches diameter. it is a decorative piece.

Price: $25.00

SOOO GOOD

BUY RIBS, ADD SALT, PEPPER, GARLIC, ORGANIC HONEY, SOY SAUCE, LIGHT BROWN SUGAR.  SOOO GOOD

CONFETTI CORN

2 cans whole kernel corn, drained
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
3 tablespoons butter
3 tablespoons lemon juice
2-3 drops red pepper sauce
Salt to taste

EGGS AND RICE

Cover a platter an inch deep with hot well-boiled rice, to which has been added 1 table[Pg 10]spoonful of melted butter. On this serve six well-poached eggs. Garnish with parsley.

CHOCOLATE MARBLE CAKE

Put one ounce of  Chocolate and one tablespoonful of butter in a cup, and set this in a pan of boiling water. Beat to a cream half a cupful of butter and one cupful of sugar. Gradually beat in half a cupful of milk. Now add the whites of six eggs beaten to a stiff froth, one teaspoonful of vanilla, and a cupful and a half of sifted flour, in which is mixed one teaspoonful of baking powder. Put about one-third of this mixture into another bowl, and stir the melted butter and chocolate into it. Drop the white-and-brown mixture in spoonfuls into a well buttered deep cake pan, and bake in a moderate oven for about forty-five minutes; or, the cake can be baked in a sheet and iced with a chocolate or white icing.