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

The Ultimate Chili Book

One quart of beans, soaked over night; in the morning put them in a kettle with cold water and parboil till tender but not until they break; just before skimming add one-half teaspoonful of soda; skim and put in a baking dish with one pound of lean pork in the center; cut the rind in small squares; one dessertspoonful of molasses; cover with water; bake four hours. — Mrs. Goldthwait.


Grate young sweet corn, and to one pint, add one egg, well beaten; one small cup of flour; one-half gill of cream; one teaspoonful salt; fry in hot fat, by teaspoonfuls. — Agnes Allyn.


Slice six good-sized tomatoes; put in a kettle and pour a quart of boiling water on them; now put in an even teaspoonful of soda; boil 15 minutes; pour on a pint of milk and season as you would oysters. — Mrs. Cleveland.


Cook the macaroni ten minutes in boiling water, draw this off and add a cup full of milk with a little salt; stew until tender. In another sauce-pan heat one cup of milk to boiling point, thicken with one tea-spoonful of flour; stir in one tablespoonful of butter, and lastly a beaten egg; when this thickens pour over the macaroni after it is dished. — Mrs. Ward.


Break the macaroni into inch lengths and cook ten minutes in boiling water; drain this off; add a cup-full of milk with a little salt; cook until tender. In another dish heat a cup of milk; thicken with a teaspoonful of flour; add a tablespoonful of butter and a beaten egg; pour this over the macaroni after it is dished. — Mrs. E. J. Pomeroy.

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