/ ? – j. º table of contents breads cakes - cookies and doughnuts . - *candies . desserts and puddings icings meat dishes miscellaneous - - - muffins º pickles and relishes pies - salads and salad dressings ------_ compiled by the ladies' aid society —of the- danish lútheran church rosenborg, nebraska - -- cook book º w. j. smith furniture and undertaking northeast nebraska's finest furniture store—where high quality merchandise is sold at lowest prices. £; private ambulance service day or night. phone . and . lindsay, nebraska *-o-º-o-º-o-º-o-º-o-º-o-º-o-o-o-º-o-º-o- - -(-)- _ - *o-o-o-o-º: cook book community hospital newman grove, nebraska. phone medical—surgical–obstetrical we think we have a world’s low mortality record in this: only one surgical fatality in over - years. we invite comparison in every particular. -o-º: y-º-º-º-º-º-º-º-º- weiand's gr ery Çuality merchandise at better prices. give us a trial phone newman grove. neb. **o-o-o- _ - -- __ *o-o-o-º: cook book -> & º ; yes sir, we do have the leading barber - and beauty shop of newman grove our work and service never excelled. a guaranteed permanent wave $ . . agnew's barber and beauty shoppe phone -> -> - call phone our stations always welcome you. red star filling stations g. e. kennedy, proprietor. # phone newman grove, nebraska | | | y i when in need of gasoline or kerosene | º | | | | be wise—vulcanize | goodyear tires and tubes. | top repairing. ! phone newman grove, neb. -º-º-o-o-o-º-o-º-º: --o- i farmers lumber & coal co. s. e. sanderson dealers in lumber, coal and building material. red top steel posts—square deal fence. | phone newman grove, nebraska -tº-o-o- | robºt (, moore storf we appreciate your trade | newman grove, nebraska. º - to-o-o-o-o-t - - -o-o-o-o-º: cook book meats if desired. bake to minutes in hot oven. serve warm. makes pieces.—mrs. m. p. petersen. apple cakes or round pancakes: egg yolks and % teaspoon salt and tablespoons sugar, beat well. then add cup sour cream, cups sour milk. mix well then sift about % cups flour and tea- spoon soda and add to mixture. thin this with about - cup sweet milk. fold in beaten egg whites. fry in an applecake pan which is greased. use a medium hot fire. when browned on one side turn them over and fry well done. serve as other pancakes with syrup or jelly.—mrs. a. c. johnson. butter scotch rolls: make a rich baking powder biscuit dough. roll dough out one-fourth of an inch thick and sprinkle with % cup of sugar and % teaspoon of cinnamon mixed over dough like for cinna- mon rolls. sprinkle over that cup raisins. roll and cut in slices % inches thick. take cup of brown sugar and - cup of butter, cream together and pack in bottom of deep bread, pans. there lay your rolls in closely and bake in a medium hot oven minutes. turn out and the butter scotch will be on top.–mrs. herman christensen. cakes “such stuff as dreams are made on.”—shakespeare. sponge cake: eggs cup powdered sugar, thep. lemon juice, teaspoon grated lemon rind, cup flour, % teaspoons baking pow- der, % teaspoon salt. beat egg yolks thoroughly, add sugar gradually beating well. add lemon juice and rind and beat again. mix flour, baking powder, salt and sift together twice. add to egg mixture and beat three minutes. fold in egg whites which have been beaten stiff. bake in moderate oven about minutes.—mrs. m. p. christ- ensen. sponge cake: cup sugar, eggs, cup flour, teaspoons water, teaspoon baking powder, teaspoon vanilla. cream sugar and egg yolks. add water, flour, baking powder and vanilla. add beaten egg whites last.—mrs. ernest hansen. sunshine cake: beat the whites and yolks of eggs separately. when the whites are partly beaten, add teaspoon of cream of tar- tar and beat them until stiff. add cup of sugar which has been sifted times; then the beaten yolks and teaspoon of vanilla. fold in cup of flour which has been sifted times. put in an angel food pan and bake hour.—mrs. harold johnson. cook book | bothe's for flour, feed and produce no short weights—no long waits service and satisfaction built our business. we give any kind of poultry service, phone h. b. bothe lindsay, nebraska. farmers&merchantsbank sound, safe and conservative lindsay, nebraska. -o-o-º-º-º-o-º-o-o-º-o-o-o-o-o-o-o-o-o-o-o-o-o-o-º-o- hubert ramaeker try ramaeker’s first it pays lindsay, nebraska. **o-o-o-o-o-º-o-bas -o-o-º: cook book flour, baking powder and salt and add alternately with sour milk to the butter mixture. pour the boiling water into the melted chocolate; mix quickly. add soda to chocolate and stir until thick. cool slightly before adding to cake batter. mix thoroughly. add vanilla and pour into two medium size layer pans. bake in a moderate oven ( dgerees f.) for minutes. for large three-layer cake, double recipe.—agnes anderson. chocolate cake: sift together % cups flour, cup sugar, table- spoons cocoa, teaspoon soda, pinch salt, then add eggs, cup sour cream and stir together.—mrs. l. p. hansen. potato cake: cup butter, cups sugar, eggs beaten, square melted chocolate, cup nut meats chopped, cup raisins, cup mash- ed potatoes, % cup milk, cups flour, teaspoons baking powder.— mrs. a. b. christensen. humphrey devils food cake: put in a bowl cups flour, % cups sugar, rounding tablespoons cocoa, little salt. add cup of cold water, eggs unbeaten, cup of sour cream, teaspoon vanilla. last add teaspoon soda in a little hot water.—mrs. raymond swanson. devils food cake: (very good) cup butter, cups brown sugar, eggs, " cup boiling water, % squares melted chocolate or % cup cocoa, % cups pastry flour, teaspoon salt, % cup sour milk, tea- spoon soda, teaspoon baking powder. cream butter and add cup sugar, gradually creaming the mixture thoroughly. beat eggs until light, add the other cup sugar to the eggs, mixing well. add this mixture to the creamed butter and sugar and beat hard. sift flour once. measure and add salt and baking powder and sift times. then add to the first mixture, alternating with the sour milk. into the boiling water stir the soda and the melted chocolate or cocoa and beat into cake mixture. add vanilla and bake in tube pan or two large layer tins. frost with white frosting as follows: into top part of double boiler put egg white, cup of sugar and tablespoons of water. place over boiling water and beat constantly with an egg beater for minutes. remove from boiling water, add a few drops of vanilla and continue beating until of the right consistency to spread.—astrid sorensen. chocolate fudge cake: cups sugar, cup butter, cream. beat yolks of eggs. cup sour cream, % cups flour, cup chopped walnuts, % cake of melted chocolate, teaspoon baking soda in cup hot water. whites of eggs, beaten.—mrs. herluf christensen. sour cream chocolate cake: cup sour cream, teaspoon soda in cream, cup sugar, % cup flour or small cups, eggs, teaspoon vanilla, % square chocolate. frost with following: cup sugar, cup sour cream, vanilla and walnuts.-mrs. g. lundquist, mrs. karen skanderup. cook book devils food cake: % cup sugar, % cup butter, eggs, squares chocolate, tsp. soda, cups flour, cup sweet milk. cream butter and sugar, add egg yolks beaten, and chocolate melted. dissolve soda in a little hot water. add milk and flour alternately. add whites beaten stiff and vanilla. bake in two layers.-mrs. e. a. hansen. chocolate angel food cake: % cups egg whites, teaspoon cream of tartar, cup swans down flour, teaspoon vanilla or almond flav- oring, teaspoon salt, cups sugar, bottle marashino cherries cut in fourths, drained on cloth, % cup cocoa. beat eggs until foamy, sift in cream of tartar, beat stiff. fold in flour that has been sifted five times, and add sifted sugar, then fold in the cocoa and add the cherries and flavoring and bake slowly hour.—astrid sorensen. white cake: % cups sugar, % cup butter, cup water or milk, % cups cake flour, heaping teaspoons baking powder, egg whites. —mrs. g. lundquist. white loaf cake: cream cup butter with cup sugar. sift % cups flour (cake) or % cups bread flour, times with teaspoons baking powder. beat the whites of eggs until foamy; pour over sugar and butter mixture cup cold water; pour the whites on top of that; add flour and teaspoon extract. mix until light as velvet and bake of an hour.—mrs. c. w. jensen. white cake: % cup butter, % cups sugar creamed with butter, cup sweet milk, cups flour, % cup cornstarch teaspoons baking powder whites of six eggs, teaspoon vanilla, sift flour, cornstarch and baking powder. fold in egg whites last.—mrs. johannes christen- sen. white caramel cake: one half cup butter or lard, % cups sugar, egg whites, % cups flour, cup water, teaspoons baking powder, teaspoon each of lemon and vanilla.-mrs. art stone. caramel icing: cup each of brown and white sugar, cup medium cream. boil until it begins to thicken, then cool, beat up good and put on cake.—mrs. art stone. white cake: % cups sugar, % cup butter creamed. add cup cold water and cups cake flour, whites of eggs beaten, mix well add % cup sugar to whites, teaspoon vanilla, teaspoons baking powder. —mrs. victor haahr. omar white cake: % cup butter, cups sugar, cup milk, % cups omar flour, teaspoon vanilla or almond extract, heaping tablespoons cornstarch, level teaspoons baking powder, egg whites. cream butter, add sugar gradually and continue creaming. add flavoring, sift all dry ingredients together, then alternately add milk and dry ingredients to mixture. mix well but do not beat hard, cook book - wa (geo. p. rich telephone hardware and implements delaval cream separators dexter gas motor and electric motor washing machines. \ charter oak and round oak parlor furnaces. coleman gasoline stoves º coleman lamps and lanterns quick meal coal and oil ranges perfection oil cooks and heaters enameled and aluminum kitchen utensils. geo. p. rich st. edward, nebraska for good hardware. ! cook book dissolve soda in hot water, and add to milk.-mrs. marie hendricksen. golden spice cake: cups swans down cake flour, teaspoons bak- ing powder, teaspoon salt, teaspoon cinnamon, teaspoon cloves, teaspoon nutmeg, teaspoon mace, % teaspoon allspice, table- spoons butter, cups brown sugar, egg beaten light, % cup milk, cup raisins. bake minutes.—mrs. alfred andreasen. sour cream spice cake: cup sugar, cup sour cream, eggs, tsp. soda dissolved in cream, eggs, tsp. nutmeg, # teaspoon gin- ger, teaspoon cinnamon, % teaspoon salt, % cups of flour. raisins or nuts may be added.—mrs. c. l. jacobsen. spice cake: cup sugar, / cup butter, cup sour milk, rounding teaspoon soda, egg, teaspoon cinnamon and cloves or any spice you like. cup seeded raisins, % cups flour. nutmeats may be added.—mrs. walter frederickson. raisin cake: soak lb. raisins in cups water over night. cook until soft, take off stove and while still hot mix in cup of lard, cups sugar, tablespoon cinnamon and a little cloves. teaspoon soda, cup cold, water, % teaspon salt, cups flour, heaping tea- spoon baking powder. bake minutes to hour.—mrs. harry swan- soi. . afternoon tea cake: cup sugar, % cup butter, egg, cup sour milk, teaspoon cinnamon, % teaspoon cloves, teaspoon soda mix- ed with cups flour. frosting, tablespoon sugar, % teaspoon cin- namon. spread over dough and sprinkle nuts on top.–mrs. harry swanson. plain cake: cup butter or *% each of butter and lard, cups sugar, eggs or whites of , % cups flour, cup milk or water and milk, % of each, teaspoons baking powder, teaspoon of any extract. cream butter and sugar add yolks of eggs, milk and add cups flour. beat whites of eggs and fold in this mixture, add baking powder with % cup flour last.—mrs. t. olson. good plain cake: cup sugar, % teaspoon salt, eggs, tea- spoons baking powder, flavor, % cups flour, milk, tablespoons melted butter, or larger use % cups sugar, % cups flour, % tea- spoons baking powder, eggs, % cups milk and eggs in cup. sift dry ingredients and stir well. break eggs into measuring cup and fill to brim with milk and flavoring. add to dry ingredients and beat vigorously. add melted butter while hot and beat again. layer or loaf cake or cup cakes.—mrs. charley larson. caramel cake: cup brown sugar, eggs, pinch salt, cups flour level teaspoon baking powder. cup sour cream, level teaspoon soda, teaspoon maple flavor. beat eggs, sugar and salt. also add soda to cream. frost with caramel frosting, sprinkle with walnuts.- mrs. johannes christensen. cook book º oldest and most reliable beauty shop in the city. all lines of beauty work done with care by experts. we cut hair for men, women and children. permanent special for $ . . verhaege beauty shop call st. edward, nebraska farmers union gas & oil ( . good quality oil buy your gas and oil and get your dividend. goodyear tires phone no. st. edward, nebraska -o-o-o-o-o-o-º ----- carsten co. st. edward’s big store large stocks of first quality, clean merchandise at cut prices. we buy for cash—we sell for cash. we have no delivery. we guarantee to save you money st. edward, nebraska - cook book good lumber always coal that gives you happy heat let us serve you. chicago lumber ( . phone st. edward, neb. x-r x-o-o-o-o-o-o-o- i kennedy’s furniture store | i established in furniture and undertaking office phone —residence phone or r st. edward, nebraska ! we sell the famous globe line of ranges and parlor furnaces more beautiful and efficient than any other. w.t. chas. a. richey |t| | | you right st. edward, nebraska cook book flour enough to make soft dough, roll very thin, cut and bake.—mrs. carl jacobsen, sr. date cookies: cups sugar, cup butter, cup sour cream, eggs, teaspoon extract, teaspoon soda. flour enough to roll thin, put half date on each cookie.—mrs. carl jacobsen, sr. sugar cookies: cups flour, % cups sugar, cup lard, cup sour milk, eggs, % teaspoon salt, teaspoon soda, teaspoons baking powder. teaspoon nutmeg or any flavor. sift together flour, sugar, baking powder and salt, then rub into this the lard same as for pie crust. beat eggs light and add soda to sour milk. mix all together and stir as little as possible.—mrs. johannes christensen. sugar cookies: % cups sugar, % cup butter, % cup white lard, egg yolks, cup sweet cream, teaspoons baking powder, teaspoon lemon extract, pinch salt. cream sugar and shortening, add yolks, cream, salt, flavoring. add baking powder to a quanity of flour and mix with the above. work in enough flour to handle, cut and bake a delicate brown.—mrs. peder christensen. sugar cookies: one cup of butter and lard, half and half, two cups of sugar, five cups of flour, three teaspoons of baking powder. mix thoroughly like pie crust, then take two eggs and one cup of milk, and mix soft. roll out, sprinkle with sugar and bake. put in nuts or raisins if preferred.—mrs. martin swanson. anise cookies: % cups sugar, cups cream, % cups flour, eggs, % teaspoon salt, teaspoons baking powder, % tsp. anise extract. roll very thin and bake.—mrs. c. c. jacobsen. molasses cookies: % cups molasses, % cup sugar, egg whites, teaspoon each of cinnamon and ginger, pinch of salt, cup shortening, cup strong coffee. in this dissolve scant teaspoons soda, teaspoon vanilla. flour to roll.—mrs. g. lundquist. brownies: *% cup butter, cup sugar, squares chocolate melted, eggs, cup flour, % cup nuts, spread in a greased pan about % inch thick, and bake, cut in squares.—mrs. wm. damgaard. ginger snaps: % cups sugar, cups molasses, cup butter, a little salt. let this come to a boil. when cool add tablespoons water and teaspoon soda, tablespoon ginger. flour enough to roll—gerda damgaard. ginger snaps: cup sugar, cup syrup, % cup butter and lard mix- ed, teaspoon salt, teaspoons ginger, teaspoons of cream of tar- tar and teaspoons of soda dissolved in cup of boiling water. en- ough flour for a moderately stiff dough. these cookies are crisp, but keep well.—mrs. dorthea sorensen. cook book well. roll in small balls, flatten with palm of hand and bake in a mod- erate oven.—mrs. edgar jensen, mrs. albert sorenson. oatmeal cookies: cup lard, cup sugar, eggs, cups oatmeal, cups flour, cup raisins boiled, in cup water, teaspoon soda dis- solved in cup hot water drained off raisins, teaspoon cinnamon, teaspoon vanilla.-mrs. a. b. christensen. bran cookies: one cup sour cream, cup sugar, egg, % cups bran, cup raisins, % cup chopped nuts, % cups flour, % teaspoon salt, % teaspoon soda, teaspoons baking powder, teaspoon each of gin- ger, cinnamon and nutmeg. add beaten eggs to cream and mix with sugar, bran, raisins and nuts. then add sifted dry ingredients which have been sifted together, beat well and drop by teaspoons in a greased baking sheet. bake in moderately quick oven degrees f until browned. about five minutes.—mrs. e. a. hansen. | fruit cookies: two cupfuls brown sugar, cupful butter and lard, cup chopped nuts, eggs, % teaspoons baking soda, % cups flour, teaspoon cinnamon, % teaspoon allspice, teaspoon ginger, cup- ful chopped raisins, tablespoons sour milk, % teaspoon salt. break egg in bowl, add melted butter, sugar, mix thoroughly. add milk, nuts and raisins. add dry ingredients. add enough more flour to roll. roll thin, and bake in hot oven till brown.—mrs. e. a. hansen. date bars: p.kg. dates, butter size of walnut, % cup sugar, cup water, a little salt, boil till smooth. cool, add vanilla, cup brown sugar, $ cup butter, % cups flour, cups oatmeal, salt, tea- spoon soda. mix together, then put date filling between layers of crumbs.-mrs. victor haahr. date bars: make a sponge cake batter by beating eggs well, add cup sugar and beat vigorously. add tablespoons cold water, pinch salt, teaspoon vanilla, sift, then measure cup flour, add tsp. baking powder and sift times. add to the above mixture and beat for minutes. to this add cup cut dates and cup chopped nuts. bake in shallow pan until brown. remove, cut into strips and roll in powdered sugar.—mrs. peder christensen. chocolate strips: cup sugar, % cup butter creamed, eggs, add one at a time and beat, vanilla, squares chocolate, cup of flour. when baked put sugar on and cut in strips while warm.–mrs. victo haahr. - pinwheel cookies: cream cup butter, add gradually cup sugar add two beaten egg yolks and beat well. add tablespoons milk, cups flour with teaspoons baking powder and % teaspoon salt. divide dough in halves, to one half add squares of melted chocolate. roll white dough about inch thick, then chocolate dough, put on top of white dough. press together and roll up like jelly roll. let cook book in cold alum water, tablespoon of alum to a gallon of water, let stand a few days till crisp. then put in cold water and a little vine- gar a day or so till the water don’t taste of vinegar. pack in jars, cover with boiling vinegar and sugar and seal.-annie m. peterson. picalilli: take half and half green tomatoes and cabbage, run through chopper, chop fine, put in granite kettle enough good vinegar to cov- er. add pound of sugar to every quart of vinegar, teaspoon of salt and tablespoons of mixed spice. run through meat chopper. boil all together and can in glass jars.--annie m. peterson. cherry olives: cup of cold water, cup of cold vinegar, tablespoon of salt. leave stems on cherries. wash and put in a jar and cover with the cold liquid and seal.-mrs. herluf christensen. cucumber pickles: this is a good recipe if you don’t have jars en- ough for all the cucumbers in the fall. then just put them in a stone jar in the cave and cover with salt. in winter when you get ready to can them soak cucumbers from brine in fresh water. change water several times and to get them fresh will require several days. put in a colander and drain well. then place in a vessel again and cover with alum water (about % alum to gal. water). it should have a biting taste. leave in this a week or more until cucumbers are crisp. again drain well and place in a vessel. then make a weak vinegar solution and cover them with it. (i save all old pickle vinegar for this). possibly quart vinegar to quarts water and a little sugar. leave them in this solution as before. after several days drain again. now pack cucumbers in jars and make a syrup to pour over them. use cup to cup of sugar and pure vinegar and spices. boil well, pour over pickles in jars and seal.-mrs. sigurd jensen. watermelon pickles: cut the rind in inch strips. soak in brine hours using % cup salt to quart water. rinse, drain and cook in boil- ing water until tender. drain again. use cup to cup of pure vinegar and sugar. tie spices in bag and heat this to boiling point. then put in melon rinds and cook slowly for or minutes.—mrs. sigurd jensen. cinnamon apples: cups sugar, cup water, tablespoons cinna- mon drops, teaspoon red coloring. dissolve over medium heat, add or medium sized apples peeled, cored and cut in quarters. cook slowly until tender. turn carefuly so as not to break or mash apples. good as a relish with meat.—mrs. joe borg. indian relish: peck ripe tomatoes, bunches celery, medium sized onions, green peppers. cut all fine and mix with a small cup of salt, put in a cloth sack and drain over night. in the morning add lbs. brown sugar, % oz. white mustard seed. cups vinegar. if not en- ough add more cup, mix together. this does not require sealing or cooking.—ruby jensen. - - º º - - watertown, connecticut civic union tº co home economics committee - and girls’ club soups crout ons for soup cut bread in Žin. cubes, put in pan with small bits of butter and brown in quick oven. stir that they will brown evenly. celery soup chop fine enough celery to make cups and cook in a little water until tender. add qt. hot milk. season to taste. thicken with a little flour rubbed smooth with a lump of butter. add cup mashed potatoes. let it get very hot and serve. mrs. e. d. barton. cauliflower soup to three cups of the water in which cauliflower has been cooked, add one half teaspoon onion juice and one cup of hot milk. thicken with one tablespoon butter and two of flour blended together. season with cayenne and salt if necessary and add a few left over bits of cauliflower and serve with crou- tons. mrs. george beard. carrot chowder thin slices of salt pork put in frying pan. slice up one onion, add. put in kettle with one cup hot water, large carrots cut fine potatoes sliced thin. cook till tender, add qt. milk and allow to come to a boil. add salt and pepper and butter. mrs. s. buzzee. clam chowder qts, round clams onions chopped fine slices salt pork pint of milk qt finely sliced raw rolled crackers potatoes. lump of butter and pepper as desired. boil clams and chop fine. there should be cups of both with this. chop pork fine and brown in kettle. when well browned add pota- toes and onions and pour over them hot water enough to cover. cook slowly one half hour. add clams and broth and cook a few minutes more. then add milk, crackers, butter and pepper and cook a few minutes more. must be watched closely after milk is added as it scorches easily. (may use canned clams). mrs. arthur evans. - nut bread cups graham flour % cup molasses % cups white flour cup english walnut meats % cup brown sugar teaspoon soda cups sweet milk bake in long sponge cake pan. mrs. d. g. sullivan. rolled oats bread cups flour tablespoon butter or fat cups boiling water cake comiressed yeast - cups quaker oats dissolved in % cup molasses % cup lukewarm water. % tablespoon salt add boiling water to oats and let stand one hour; add molasses, salt, butter or fat, dissolved yeast and flour; let rise until double in bulk; knead thoroughly and shape into loaves. put into tins and let rise until double in bulk, and bake minutes. makes loaves. mrs. alfred rydin. rye bread qts, rye flour tablespoon sugar qt. wheat flour tablespoon salt tablespoon lard yeast cake. mix with warm water, let rise over night. make into loaves, and rise again. mrs. w. anderson. date bread butter size of walnut cup white flour salt cups graham flour % cup sugar lb. dates sliced egg teaspoon soda and sour milk to make batter a little thicker than cake. bake in a moderate oven. mrs. allison macarthur. graham bread cups graham flour cup sour milk % cup wheat flour % cup molasses teaspoon soda teaspoon salt tablespoon sugar bake v hour in a moderate gas oven and let stand in oven half hour longer. mrs. j. w. beecher. marguerites whites of two eggs beaten % cup sugar stiff a cup nuts chopped fine spread over saltines or butter thins. brown in oven. mrs. j. w. beecher. teahouse toast cut inch wide slices of bread into inch wide strips. trim off crusts. fry in butter on both sides. pile log cabin style and serve very hot, with marmalade or jam. hot toast sand wich place thinly sliced cheese between slices of bread, cut very thin. toast on both sides and put bit of butter on top. mrs. harry bronson. toast savorie on slices of bread place shavings of american cheese and over the cheese, thin slices of bacon, one on every slice of bread. put the prepared slice under gas flame in the broil- ing oven and toast to a golden brown. do not place too near the flame or the bacon will burn before toast is complete. miss judson. cinnamon toast % teaspoon cinnamon % teaspoon sugar sprinkle above mixture on hot buttered toast and put into hot oven for about a minute for sugar to melt. miss belinda lewis. “the discovery of a new dish, does more for the happi- ness of man than the discovery of a star”. luncheon or supper dishes luncheon macaroni boil macaroni till tender, with salt. put macaroni in baking dish and pour over it can of campbell tomato soup. cover with grated bread crumbs. lay on top about strips of bacon. bake about hour. mrs. b. havens heminway. salmon souffle tablespoons butter % teaspoon pepper tablespoons flour cup salmon cup milk yolk eggs beaten % teaspoon salt white eggs beaten make white sauce, add salmon. remove from fire and pour it over the beaten egg yolks. pour the whole mixture over the whites beaten stiff and fold in. bake in a buttered baking dish about minutes in a slow oven. mrs. zelda. wheeler bassford. cheese timbale make white sauce and add cup grated cheese, and cup broken boiled spaghetti. remove from fire when cheese is melted, and season with salt and paprika. when cold stir in well beaten eggs and turn into well buttered timbale mould. set in pan of hot water and bake minutes. serve with mushroom or tomato sauce. mrs. margaret mcc. buckingham. south carolina rice pie take qt. cooked meat; if beef or veal allow one fourth fat, if mutton trim away all fat and substitute two ounces butter. the meat should be cut fine. chop fine one medium sized onion, one large potato, one ounce fat salt pork. blanch, drain and fry gently to a light yellow. put in the meat, with salt, pepper and sweet herbs or spices to taste. let it heat through stirring carefully. if meat was tough add one pint stock and simmer till tender. meanwhile cook cup rice, season it with one cup stewed tomatoes strained. one ounce butter and hard boiled eggs sliced. turn hash- ed meat into buttered baking dish, place rice over carefully. cut more eggs and press into rice, placing dots of butter on each piece. set in moderate oven w hour. mrs. d. g. sullivan. tuna-potato scallop cover the bottom of a buttered baking dish with a layer of sliced potatoes. sprinkle with salt, pepper and flour and a little butter. add a layer of tuna fish, and a little onion cut fine; then another layer of potatoes etc., until dish is nearly full. then fill with milk and bake an hour and a half. mrs. f. d. carver. - norwegian prune pudding % lb. prunes % cups boiling water cups cold water % cup cornstarch cup sugar teaspoon lemon juice inch piece stick cinnamon pick over prunes, wash and soak at least one hour in cold water, and boil until soft; remove stones, add sugar, cinnamon, boiling water and simmer ten minutes. dilute cornstarch with a little cold water. add to prune mixture and cook five minutes. remove cinnamon, mould, chill, serve with plain or whipped cream. mrs. f. j. baldwin. favorite pudding % cup butter % teaspoon salt teaspoons baking powder cup sugar whites eggs - yolks eggs % squares chocolate % cup milk % teaspoon vanilla % cups flour cream butter and add sugar gradually. beat yolks of eggs until thick and add remaining sugar. combine mix- tures, and add milk alternately with flour, mixed and sifted with baking powder and salt. then add whites of eggs beaten until stiff, melted chocolate and vanilla. bake in an angel-cake pan-or a card if preferred—pour over it hot fudge sauce, and put on top of that, whipped cream sweetened and flavored. mrs. i. c. bean. bavarian cream cup milk % level teaspoons gelatine, % cup sugar dissolved in tablespoons yolks eggs milk % pint cream % teaspoon vanilla beat eggs and stir sugar into them. heat milk, add the above, cook till it thickens. add gelatine and flavoring. when almost cold, add whipped cream. sprinkle with pow- dered macaroons. flavoring such as block bakers chocolate dissolved in little hot water, or a few preserved figs cut up fine and the syrup, or tablespoons of preserved ginger, with tablespoons of the syrup, makes this dessert much nicer. mrs. s. buzzee. invalid’s tray approved by miss wheaton, civic union nurse beef juice lb. round steak, (about an inch thick). broil quickly on each side. put on heated dish, cut into dice, and with a lemon squeezer, press out the juice. heat to serve by setting cup in pan of boiling water. salt. - beef extract lb. round steak. cut into dice and put into a quart fruit jar. fasten jar, and stand in kettle of cold water. bring slowly to boiling point and boil for two hours. strain through cheesecloth and cool. a tablespoon is a good-sized dose. scalpicon of firuit cut several kinds of fresh fruits into small pieces, flavor- ing with sugar and lemon juice. serve in tall glasses with lemon ice on top. rice jelly % tablespoons rice % cup of milk cup cold water white of egg salt wash rice and soak in cold water for two hours, drain off water and add milk, cook in double boiler % hours. strain through fine sieve. pour into molds, chill and serve with fruit juice or cream and sugar. baked custard cup milk tablespoon sugar egg salt, flavor. scald the milk; beat egg, add sugar, and salt, and pour on gradually the scalded milk. pour into cups. place cup in deep pan and pour boiling water around until it almost reaches the top of cup. bake in moderate oven about minutes. if done, a knife plunged into middle, will come out clear. bird’s nest beat the white of an egg, and heap it on a slice of buttered toast. drop the yolk in the center and brown quickly in the oven. always remember when using delicious ice cream —and– safe dairy products you are consuming home products we consume between and quarts of milk daily from watertown. consequently when using our products your money returns home. a recipe for prosperity: “boost watertown” miss maid-en white says : the autoyre line of white enamel and nickel bathroom fixtures are the acme of perfection \º w can be m. (iii) an make 	º everybody uses so-e-z dress fasteners middlebury, conn–mount fair farms—watertown, conn. ! milk from a herd of tuberculine tested guernsey cows eggs from a flock of rhode island red hens s. mclean buckingham, wner. - address, watertown, conn. h. f. atwood dealer in choice groceries, provisions and meat at the end of the trolley telephone: watertown, conn. - tins with batter and bake in moderate oven for – hours. these are very good for sandwiches.—mrs. alice brad- street. brown bread no. – cups indian meal, cup rye meal, cup flour, cups sour milk, - cup molasses, tea- spoons soda, cup boiling water. steam hours.-mrs. b. c. hale. brown bread no. – cups indian meal, cup flour, – cup molasses, cups sour milk, teaspoon salt, - teaspoons soda dissolved in – cup warm water last. steam hours.-mrs. starr parsons. brown bread no. – cup indian meal, cup rye meal, cup flour, cup molasses, teaspoon soda, pint sour milk, pinch of salt. bake hours in a covered pail in a slow oven.—miss doris e. bennis. brown bread no – cups corn meal, cup flour, j. teaspoon salt, teaspoons soda, cups sour milk, – cup molasses, cup water. steam hours.-mrs. walter c. marsh. nut bread– – cup sugar, cups graham flour, cups white flour, teaspoons baking powder, teaspoon salt, cups milk, cup chopped walnuts. let stand – hour in tins. bake hour in moderate oven. this will make small loaves.—mrs. j. robert marshall. - bun.s.– – cups warm milk, – cup sugar, – yeast cake. make batter at noon, using bread flour; let rise till night, then add cup sugar, – cup butter or lard, egg, - teaspoon soda, salt, nutmeg, currants. flour to stir stiff. next morning add just enough flour to form in balls. let rise till very light, then bake. this will make to buns.—mrs. catherine n. mighill. hot cross buns— cup scald milk, – cup sugar, ? tablespoons butter, - teaspoon salt, – yeast cake in – corn cake- – cups flour, – cup indian meal, - cup sugar, cup milk, tablespoons shortening, teaspoon cream of tartar, - teaspoon soda, egg. bake minutes. —mrs. fannie e. smith. apple johnny cake– cup corn meal, – cup flour. sifted together, - teaspoon salt, tablespoons sugar, teaspoon soda, cup sour milk, tablespoon melted butter. cut into small thin pieces apples and stir well into the batter. bake in a quick oven.—mrs. n. n. dummer. white flour bread–scald cups of milk (use part water if short of milk). pour it over large cooking spoon- ful of lard (use all you can take up on the spoon). (this may be done in the morning, if desired). at night break up – yeast cake into a bowl; pour about – cup of lukewarm water over it, and add flour enough to thicken. set in a warm place to rise (about to minutes). sift into a bread mixer scant pints of flour and add one heaping tablespoonful of sugar and rounding tablespoonful of salt, sifted in and well mixed. add the raised yeast and the scalded milk and lard (in cold weather have this warm) and mix well, adding more flour if necessary. let rise over night. stir a little in the morning and shape and put into pans. fill pans about half full and set in a warm place to rise until pans are full. bake nearly an hour, or accord- ing to size of loaves. when bread has begun to crust over slightly, brush with butter. this will make two medium sized loaves and a pan of biscuits or rolls.-mrs. joseph n. dummer. cakes sponge cake no. – cup of sugar and eggs beaten well together, cup of flour, tablespoon corn starch, heaping teaspoon cream of tarter, - teaspoon soda, pinch of salt mixed together and beaten with eggs and sugar, – cup of boiling water stirred in very slowly. flavor with lennon or vanilla. -- nut d raisin cake- - cups gar, – cup butter, ºup milk or cream, eggs, o tº flour, cup chopped raisins, cup chopped nuts, - spoon soda, teaspoon cream tartar. flavor with vanilº mace, and cinnamon.—mrs. arthur bishop. - snow cake– – cups sugar, heaping tablespoons- butter, cup sweet milk, pint flour, whites of uggs beat.-- en stiff, teaspoon cream tartar, - teaspoon soda, a pinch salt. flavor with vanilla or orange.—mrs. ida m. maker. half pound cake– cup butter – cups powdered sugar, eggs, – cup milk, cups flour, - teaspoonful of - mace, level teaspoonful baking powder. cream the butter and sugar, add the well beaten yolks of eggs, then the milk, sifted flour and baking powder and mace. then beat in the whites of eggs and bake in a model ate oven.—miss clara. hutchings. - - pork cake- lb fat salt pork, chopped fine, cups boiling water poured over pork, let cool, cup molasses, i cup sugar, lb chopped raisins, eggs, teaspoon soda, no salt. use pastry flour, make thicker than light cake. makes. º - two large loaves.—mrs. emma f. goodwin. - - jelly roll– cup sugar, cup flour, eggs, sº. - spoons sweet milk, - . teaspoon soda, teaspoon cream of - tartar. spread thin a d bake in a quick oven. turn from - pan while hot and spread with jelly. roll in a piece of cheese cloth and allow cloth to remain on till cool.-mrs. benj. j. foster. - c ream cake no. – cup sugar, beat two eggs in cup and fill it up with cream, cup flour, teaspoons baking powder, little salt, flavoring. bake in moderate oven.—mrs. rozella. d. heald. c ream cake no. – eggs, cup sugar, cup cream, teaspoon soda, cups flour, teaspoons cream of tartar, teaspoon lemon.—mrs. ella f. addison. c reamed chic ken and oysters– – cup butter, – cup flour, - teaspoon salt, - teaspoon peppers, . cups thin cream, cups cold cooked chicken, diced, pint of oysters, - cup finely cut celery. make sauce of the first five ingredients, add chicken and oysters. cook until oys- ters are plump. serve sprinkled with celery.—mrs. sara q. mullen. shri mps– – pint shrimps, tablespoons catsup, ta- blespoons butter, - onion grated or sliced thin, – cup boiled rice, – cup cream. melt butter in dish. stir in on- ion and rice, then add cream, shrimps and catsup. stir un- til boiling, cover and let simmer for minutes. serve on crackers or toast.—mrs. frank l. collins. crab appetizer— large can crab meat, – cup grat- ed cheese, cups thin cream or top of milk, egg yolks beaten, tablespoon flour, tablespoons butter, salt and paprika to taste. cook milk, eggs and flour until it thickens. add other ingredients and cook until well blended. serve on buttered toast or saltines.—mrs. e. vernon peabody. shri mp w iggle- – cup boiled rice, can shrimp cut in small pieces, – cup strained tomato juice, – cup cream, teaspoon butter, little salt and pepper. cook rice, then add tomato, salt, pepper, cream, butter, then shrimp. — miss florence a. warren. c ream ed oysters– heaping tablespoons butter, level tablespoons flour, - teaspoon salt, dash of pepper, pint of milk, pint oysters, shredded wheat biscuits. melt butter, when boiling add flour and salt mixed. let cook till frothy. slowly add cold milk, stirring vigorously. when thick and smooth add oysters, previously cooked in their own liquor. scoop out the centers of the shredded wheat biscuit, being careful not to break the edges. dot them with butter and place in warm oven to crisp. use as patties in which to serve creamed oysters.-mrs. frank l. collins. cocoanut molasses drop cakes- cup sugar, – cup lard, cup molasses, cup cold water, teaspoon soda, teaspoon cinnamon and cloves; flour to make batter stiff enough to drop. cream sugar and lard, add molasses, then water and dry ingredients, lastly put in a cup of co coanut.—mrs. fred h. morong. - almond cook! es- – cup butter ( – cup sugar, cup chopped almonds, teaspoon cinnamon, egg yolks, - cups flour, teaspoons baking powder, - teaspoon vanilla. mix in order given, roll out and brush with white of an egg, cut and bake in quick oven.—mrs. charles h. perley. sugar cook! es– eggs, cup sugar, – cup butter, tablespoons milk, teaspoons baking powder. flour to stiffen. mix soft, flavor with vanilla.-mrs. almon e. car- penter. sugar cook! es— eggs, cups sugar, cup of lard or butter, cup milk, teaspoon vanilla, teaspoons cream of tartar, teaspoon soda, a litle salt, bread flour enough to roll.—mrs. benj. foster. plain cook! es— egg, cup sugar, – cup sweet milk, – cup butter, - teaspoon soda, teaspoon cream tartar, teaspoon salt, flour enough to roll out on board. sprinkle with sugar before baking.—miss carrie e. black- ington. g|nger snaps– cup sugar, cup molasses, – cup butter, – cup lard, boil up; add – cup cold water, - teaspoons soda, teaspoons ginger, teaspoon salt. roll out very thin and bake in a hot oven.—mrs. christina. john- soin. drop fruit cookies- cup brown sugar, cup mo- lasses, cup cold strong coffee, cup raisins or currants, i. cup shortening, egg, teaspoon of soda, teaspoons of cinnamon, teaspoon ginger, - teaspoon cloves, - tea - spoon allspice, cups of pastry flour. make small and drop in pan.-mrs. john rielly. strain. add small piece of butter, little pepper and salt. mix with spaghetti, heat and serve hot.-mrs. arthur bishop. tomato spaghetti—i plºg of spaghetti cooked in salt water, large can tomatoes put on to boil at the same time, or good slices of salt pork tried out and to the fat add large onions cut up and fried a good brown; then put this mixture with the tomatoes and let boil together about one half hour or more, then strain. after spaghetti is cooked strain in colander and pour cold water over it to take the starch out. then return to the kettle and mix tomatoes and spaghetti together and add a pinch of red pepper.—mrs. mary cook. spaghetti loaf— – cup spaghetti cooked in salted water, eggs beaten, cup milk, cup bread crumbs, cup grated cheese, teaspoon salt, dash of pepper, – can of pinnentoes. press firmly into a buttered pain, cook – hour and serve with one can tomato soup.–mrs. sara g. mullen. rowley powley d. sh- can tonnatoes, small on- ions or large one minced fine, large spoons of sugar, cup spaghetti cooked soft, lb hamburg, salt and pepper to taste. put piece of butter in a large spider and cook the ohion, add steak and cook a little, then add tomatoes, spag- hetti, salt and pepper. turn it all into a deep dish, sprinkle with bread crumbs and bake until brown.—miss sarah m. thale. stuffed lobster—remove the meat from two me- dium sized lobsters and cut into pieces – inch square. melt tablespoon of butter, blend in tablespoon flour, add slowly cup of milk, stir until smooth and thick, and season with - teaspoon of salt, a dash of paprika, and table- spoon of chopped parsley. add the yolks of hard boiled eggs mashed fine and lastly the lobster meat. wash and dry the two tail shells, fit them together, turn in the lobster mixture, sprinkle the top with tablespoons of crumbs moistened with tablespoon of melted butter, and brown in oven. garnish with parsloy and lemon.—miss alma hutch, - engs. - calla lilies.– cup flour, cup sugar, teaspoon baking powder, teaspoon flavoring, tablespoons water, eggs, pinch salt, tablespoonful placed in a saucer for the lilies. cook in quick oven.—mrs. eva mayer. apple blossoms-sift together times – cup of cornstarch and – cup powdered sugar with teaspoon baking powder and a speck of salt. then fold in the stiff- ly beaten whites of eggs and flavor with almond. line a tin baking sheet with oiled paper and drop on the mixture by spoonfuls. bake in moderate oven. when cold frost with pink frosting.—miss alma hutchings. - chocolate souffe— tablespoons butter, table- spoons flour, - cup milk, - squares chocolate, - cup sugar, tablespoons hot water, eggs, - teaspoon val- nilla. melt butter, add flour, pour on milk, stirring con- stantly. cook until it reaches the boiling point. melt choc- olate, add sugar and yolks of eggs well beaten. cool, then fold in the whites of the eggs beaten stiff and add vanilla. turn into a buttered dish and bake in moderate oven minutes. serve with cream.—miss clara a. hale. pin eapple charlotte–soak – box plain gelatina for minutes in a cup of cold water. add cup of boiling water, cup of sugar and - can of chopped pineapple. when this begins to thicken add – pint of whipped cream, then set away to harden.—miss elizabeth rimball. span ish cream—soak – package of gelatine in qt. milk minutes, then put on the stove in a double boiler. beat the yolks of eggs and cup of sugar light and stir it into the milk when it is good and hot. cook a few min- utes, then remove from the fire and add the whites of eggs beaten stiff, flavor with a teaspoon of vanilla. pour into a bowl or mould first wet in cold water. make the day before serving.—mrs. j. b. hale. carame l tapioca c ream– qt. milk, tablespoons minute tapioca, tablespoons cornstarch, cup sugar, pinch of salt and flavor with vanilla. cook tapioca, in milk cran berry puffs- pint cranberries (or any other berries), pint flour, teaspoons baking powder, tea- spoon salt, eggs. add enough sweet milk to make batter at little thicker than loaf cake. have five or six cups greased. fill half full and steam – hours. sauce— cup sugar, butter twice size of an egg, cream together, egg, pour over – cup hot milk. stir until it foams.-mrs. louis c. todd. italian cream–make a custard of pint of milk, yolks of eggs and tablespoons of sugar, dash of salt. when it is cool enough to coat the spoon add oz of gela- tine which has soaked for – hour in a little milk. as soon as the gelatine is dissolved remove from fire and when it begins to stiffen fold in carefully the whites of the eggs beaten to a stiff froth and turn it into a mould to set. serve with cream.–miss ratherine lambert. caramel custard– cups scalded milk, - tea- spoon salt, or eggs, teaspoon vanilla, – cup sugar. put sugar in one let pain, stir constantly over hot part of range until melted to a syrup of light brown color. add gradually to milk (i put half of syrup in the milk and the other half in the bottom of buttered mould) being careful that milk does not bubble up and go over, as is liable on account of high temperature of sugar. as soon as sugar is melted in milk, add mixture gradually to eggs slightly beaten; add salt and flavoring, then strain in buttered mould. bake as custard at low temperature, set mould in pan of hot water. do not let water boil. chill and serve with carannel sauce. caramel sauce— – cup sugar, – cup boiling water. melt sugar as for caramel custard; add water, simmer ten minutes; cool before serving.—mrs. starr parsons. rind, small piece of butter. mix sugar and cornstarch. cook in double boiler with water and lemon for minutes. add well beaten egg yolks and add butter after it has thick- ened. add tablespoon confectionary sugar to the ss whites.—mrs. alvin p. lewis. - lemon pie–juice lemon, scant cup of sugar, yolks of eggs, tablespoon flour, small piece of butter. cook in double boiler and fill a baked pie crust shell. frosting—whites of eggs, tablespoons powdered sug- ar; brown in oven.—mrs. sarah e. dodge. lemon pie– lemon, cup sugar, eggs, teaspoons corn starch, cup boiling water.—mrs. rozella d. heald. lemon pie with two crusts- cup sugar, ta- blespoons hot water, tablespoons flour, egg, juice and rind of one lemon.— mrs. lydia a. dole. rai sin pie– cups seedless raisins, – cup hot water, cup sugar, heaping tablespoons cornstarch, the rind and juice of lenon and the rind and juice of orange. put on the raisins with water and cook about minutes, then add sugar, cornstarch and the grated rinds and juices. cook all together in a double boiler until thick and set to cool. this is filling for pie and is baked between crusts. —mrs. j. a. anthony. lemon sponge pie no. – cup sugar, cup milk, - cup butter, heaping teaspoons flour, eggs, lennon, juice and grated rind. mix sugar, flour, butter and beaten egg yolks; add milk, beat whites of eggs stiff and add last. bake with one crust like custard pie.—mrs. frank l. burke. lemon sponge pie no. – eggs, cup sugar, scant tablespoon flour; add juice and grated rind of len- on, cup milk, small piece of butter. cream yolks of eggs with cup sugar and scant tablespoon flour. add juice and grated rind of lemon, small piece of butter, . cup milk with the beaten whites of eggs. bake as custard pie.—mrs. george gilday. timetable for cooking boi ling. water, qt over gas . . . . . . . . . . . . . . . . . . . . . . . . . coffee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tea, steep without boiling . . . . . . . . . . . . . . . . . . . rice, steamed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . rice, boiled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . eggs, soft . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . eggs, hard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . fish, whole per ib . . . . . . . . . . . . . . . . . . . . . . . . . . . fish, cubical per lbs . . . . . . . . . . . . . . . . . . . . . . . clams, oysters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . beef, corned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . soup stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . veal, mutton . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tongue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . sweetbreads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . sweet corn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . asparagus, tomatoes, peas . . . . . . . . . . . . . . . . . . macaroni, potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . spinach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .... . squash, celery, cauliflower . . . . . . . . . . . . . . . . . . greens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . cabbage, beets (young) . . . . . . . . . . . . . . . . . . . . . parsnips, turnips . . . . . . . . . . . . . . . . . . . . . . . . . . . carrots, onions, salsify . . . . . . . . . . . . . . . . . . . . . beans (string and shell) . . . . . . . . . . . . . . . . . . . . . . brown bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . min “ “ “ “ “ “ “ “ “ hrs “ “ “ . “ min “ “ “ “ “ “ “ “ “ hrs “ pudding, qt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ choice recipes women's society fairinount presbyterian church cleveland heights, ohio the most beautiful flower store in america the jones-russell company gflowers hanna building, cleveland de klyn's caterers weddings parties afternoon teas dinners and luncheons supplied with every requisite delicious ices and ice creams cakes french pastries salads entrees the best candies and chocolates telephone randolph euclid ave. euclid ave. knox gelatine comes in two packages-plain and acidulated (lemon flavor). at once. asparagus soup wash bunches of asparagus and cut in small pieces. put to cook in a quart of boiling water and simmer until very tender, and until a pint of liquor is left. turn into colander and rub through, excepting the hard portion. to a pint of asparagus mixture add salt, cup cream, pint milk. boil a few minutes and serve. swiss broth (for invalids) cup stock. beat one egg in cup milk. bring stock to boiling point, add egg and milk mixture until it thickens. serve -mrs. b. c. hinig carrot soup make stock from meat bones. about pint. strain and when boiling again put in lb. grated carrots. add juice of onion and little parsley. cook ten minutes. thicken with little four. add pint cream or half cream and milk. serve with whipped cream and chopped parsley. --mrs. f. j. roehl cauliflower fromage soup cauliflower, tablespoons fat, tablespoons flour, teaspoon salt, teaspoon pepper, cups meat stock, cups milk, piece bay leaf, celery stalk, cup grated cheese. cook cauliflower in boiling salted water until tender. reserve six flowerets and press the remainder through a strainer. melt fat, add flour, salt, pepper, stock, milk, bay leaf, and celery. bring to boiling point stirring constantly. remove the bay leaf and celery and add the cauliflower. serve with a floweret in each serving and sprinkle with the grated cheese. --mrs. percy w. white black bean soup soak cup beans the day before. put beans with veal bone and quarts water, onion (cut up), potato, tablespoon salt. cook till tender, strain pint tomato and add pinch of soda. melt tablespoon lard, with tablespoons flour, add as you want. -mrs. martin melcher french or bisque oyster soup (a) oysters (reserve the liquor) quart, (b) milk quart, butter and four, tablespoons each, salt, cayenne, mace and celery salt. (c) yolk of eggs, slightly beaten, tablespoons cold milk. chop oysters and add to liquor. heat to boiling point. strain through a cloth. make (b) into a white sauce. add oyster liquor, from (a) to (b). just before serving, add (c) and a few drops of lemon juice. serves ten people. -mrs. f. f. wilkinson knox gelatine is guaranteed to please or money back. jellied tomato soup quart tomatoes, quart chicken broth, teaspoons gelatine, whites of eggs (beaten). soak gelatine in a little cold water. add whites of eggs to liquid when cold, bring to boil, pour over gelatine and boil all for ten minutes. strain and season to taste with salt and sugar. a little red fruit coloring may be added. will serve eight people. -mrs. ralph ). venning mushroom soup take a good quantity of mushrooms, cut off the earthy end, and pick and wash them. stew them with some butter, pepper and salt in a little good stock, till tender. take them out and chop them quite small, prepare a good stock as for any other soup and add it to the mushrooms and the liquor in which they have been stewed. boil all together and serve .if white soup be desired, use the white button mushrooms and a good veal stock, adding one spoon cream or a little milk. mrs. chas. a. blake fish and oysters salmon loaf tablespoons butter, tablespoons flour, teaspoon salt, little paprika, pint milk, cup stale bread crumbs. add a can salmon to white sauce after it has been rubbed fine. add beaten yolks of eggs, and last the beaten whites. bake in greased dish twen- ty-five minutes. of lobster a la newburg / cups boiled lobster meat cut into pieces inch square. yolks of hard boiled eggs rubbed smooth with tablespoon flour and tablespoon butter, and a little milk. heat a cup cream and milk in double boiler and add the egg mixture, teaspoon salt, cayenne and nutmeg (a pinch). cook until smooth and thick, then add lobster and cook ten minutes. flavor with sherry. oyster fritters quart oysters, drain off juice in cup, cup milk, yolk eggs well beaten, to a cup oyster juice, add a cup of milk and salt to enough flour to thicken, like batter cakes, add beaten yolks. drop each oyster in batter, taking up a tablespoon batter with each oyster. fry a nice brown in deep lard. salmon patties boxes salmon, cup cracker crumbs, butter the size of an egg, tablespoon lemon juice, salt and pepper to taste. mix all together with your hands and bake in well greased pattie tins in a moderate oven. -mrs. h. a. stahl sauce (for salmon patties) yolks of eggs, pint cream, tablespoons lemon juice beaten into egg yolks with teaspoon salt. tablespoon vinegar, tea- spoon corn starch, tablespoon butter. -mrs. h. a. stahl escalloped oysters pint oysters, tablespoons oyster liquor, tablespoons cream, / cup stale bread crumbs, cup cracker crumbs, cup melted butter, salt and pepper. mix bread and cracker crumbs and stir eggs baked egg and tomato take as many tomatoes as persons to be served. scoop out tomato and put teaspoon grated cheese and break egg in each tomato, then take tablespoons grated cheese to tablespoons cream for every eggs used." put in double boiler and melt cheese. place each tomato on slice of toast and pour sauce over. serve mrs. ilinig at once. breakfast sunshine eggs egg for each person. keep each yolk separate. beat the whites to a stiff froth and spread on thick slices of buttered bread (have the crusts all trimmed off from the bread). turn an un- broken yolk into a nest in the center of each piece. sprinkle with salt and paprika, and brown in a moderate oven or in a broiler. -mrs. ralph s. mueller eggs a la buckingham place or slices of toast upon a platter. pour over them a few scrambled eggs slightly underdone. sprinkle with table- spoons grated cheese. set in the oven, when the cheese has melted the eggs will be completely done. remove from oven and serve while hot, garnish with sliced tomatoes and water-cress. ---mrs. m. p. reynolds baked omelet eggs, cup milk, tablespoon flour, tablespoon melted butter salt and pepper. beat eggs separately and mix all with yolks, adding beaten whites last. bake twenty minutes in a quick oven. this serves persons. -mrs. r. o. mcmaster cheese omelet break eggs into a bowl, beat thoroughly four minutes, add tablespoons grated yorkstate cheese, add small pinch salt and put in frying pan with about tablespoon butter, turn out on hotdish, sprinkle a little paprika on it and serve. --mrs. b. g. hinig baked omelet eggs, cup hot milk, tablespoons cold milk, tablespoon corn starch, tablespoon butter, teaspoon salt. beat the yolks and salt together until creamy, boil milk and slowly stir in corn starch mixed with cold milk. add butter and beat. stir this into the beaten yolks and lightly fold in the beaten whites. bake in a slow oven twenty-five minutes. -mrs. h. a. stahl knox gelatine is guaranteed to please or money back. out onto crisp lettuce leaves on individual salad plates, add teaspoon of mayonnaise, top with section of hard-cooked egg, and garnish with pieces of tomatoes, pickles and olives. tomato salad hollow out seeds and center from six ripe tomatoes. mix two diced cucumbers, a stalk of celery, green pepper, a little salt and teaspoon chopped parsley. add salad dressing and fill into tomatoes. serve on crisp lettuce. -mrs. chas. a. blake cream cheese salad green peppers, cream cheese, onion, walnuts. cut stem ends from peppers and remove seeds. stuff with cheese mixed with nuts and a little grated onion. pack very firmly and slice peppers across in -inch slices and serve on lettuce with french dressing. -mrs. m. e. thornbury pea and celery salad pound can of peas, / cups chopped celery, small onion grated, teaspoon salt. put peas in strainer and let cold water run through them. add chopped celery and seasoning. com- bine with mayonnaise dressing, chill and serve. oil or cooked mayonnaise may be used. alice mchardy byrnes pineapple salad and dressing teaspoon mustard, teaspoon four, yolks eggs, table- spoons sugar, tablespoon butter, / cup sweet milk, cup vinegar, a little salt, a pinch of red pepper or paprika. mix all together and stir while heating in a double boiler. beat well when cooked, when ready to use add pint whipped cream. fresh pineapple, or if not obtainable, can pineapple cut into small pieces, cup english walnuts (cut fine). a few marsh- mallows cut in four parts each. -mrs. s. k. barker tomato jelly tablespoons granulated gelatine, cup cold water (soak ten minutes), quart tomatoes and bay leaf, small onion sliced and teaspoon salt, tablespoons sugar, teaspoon celery, salt, pepper corns. cook tomatoes until soft, strain (get as much out as possible). add hot water if necessary to make cups. heat to boiling point. pour over gelatine, stir until gelatine is dissolved, pour into wet molds. turn out on lettuce leaves and serve with mayonnaise. --mrs. c. b. ingersol see that the name k-n-o-x is on each package of gelatine you buy. bordeaux sauce gallons of cabbage (cut fine), bunches of celery (cut fine), gallon green tomatoes (chopped), onions (good size), red peppers (cut small), ounce of celery seed, ounce whole cloves, i ounce whole black pepper, pound mustard seed, pound brown sugar (or more), gill salt, gallon best cider vinegar. boil thirty minutes. add ounce of tumeric five minutes before removing from stove. tomatoes should be allowed to stand in salt over night and well drained in morning in order not to weaken vinegar. put in glass jars or crock with cover. -ada kennedy shane mustard pickles quarts large cucumbers cut in dice, quarts small cucumbers, quarts onions, quarts cauliflower, green peppers (cut up). put in weak brine hours. then scald in same. paste: tea- spoons mustard, teaspoon tumeric, cup sugar, cup flour. mix with quarts cider vinegar and let come to boil. drain brine off pickles and stir in paste when all mixed and warmed through. put in quart jars. mildred h. burgess stuffed celery take some celery stalks, head for each person, clean and peel. cut lengthwise in four pieces so that the pieces will hang together at the root. mix together teaspoon of roquefort and tea- spoons of cream cheese, season with paprika, and add a pinch of finely cut .shives. stir until a smooth paste is formed and then put in a paper comet. take the celery and lift leaf by leaf and squeeze the cheese between the celery stalks. serve on chopped ice. mildred h. burgess pepper plumbs pounds of damson plumbs, pounds sugar, tablespoon salt, tablespoon pepper, tablespoon ground cloves, tablespoon ground cinnamon. pint vinegar. boil until thick, can be kept like jelly, delicious with cold meat and makes nice sandwiches for after- -mrs. w. f. seitz noon tea. sweet cucumber pickles pounds medium sized cucumbers, cut in inch long pieces. make a salt brine to bear up an egg. put the pickles in cold brine for three days. soak in fresh cold water for three days. drain and let simmer in weak vinegar, grape leaves, and a small piece of alum for one hour. drain and make a syrup. pounds preserves to preserve a husband use care in selecting. do not choose too old or too young, and only of variety raised in a good moral atmosphere. once decided upon and selected, let that part remain forever settled; give your entire thought to preparing for home use. some insist on keeping in a pickle, others are always getting them into hot water. even poor varieties may sometimes be made sweet, tender, and good, by garnishing with patience, sweetening with smiles, flavoring with kisses to taste, wrapping well in a mantle of love, baking with a steady fire of devotion, serving with honey, peaches and cream. thus prepared, they will keep for years. pumpkin marmalade pounds of pumpkin, cut up, pounds of sugar, oranges, juice of lemon, juice of grape fruit. sugar and pumpkin must stand over night. then boiled three hours before putting in other ingredients. the orange rind can be run through the meat cutter or cut in long thin slices. --mrs. f. j. boes plum conserve section of plums--prune plums, oranges, sliced fine, lemon sliced fine, pound seedless raisins, pound english walnuts, chopped (not too fine). weigh these and add same weight of sugar. let stand for two hours. put on the fire in nice kettle and cook, being careful not to let it burn. cook until it jells nicely. -mrs. ellen m. macmaster novel currant jelly make currant jelly in the ordinary way. when its just about ready to take from fire, add whole red raspberries, in the proportion of a tablespoon of berries to each cup of currant juice. allow it to boil three or four minutes longer, then fill into glasses as usual, being careful to divide the berries. ---mrs. w.f. seitz canned corn cups of corn cut off the cob, cup of cold water cup of salt, cup of sugar. boil ten minutes, pack tightly in glass cans. when ready for use soak corn all day. this is very fine. add green peppers and plenty of butter to serve.-miss j. a. bacon tried and true recipes published by the mothers' congress mount ayr, iowa this book is respectfully dedicated to the mothers of mount ayr and others who have so kindly furnished the recipes and to the merchants who have given us advertisements. record-news print, mount ayr, iowa | w * mount ayr state bank capital surplus profits $ , . assets %. million dollars f. e. sheldon, c. g. allyn, president. cashier, zella campbell, bernice moore, ass’t. cashier. ass’t cashier. we invite your banking business % §§ johnston auto company º *phone % % * authorized ford and % - % % fordson sales and % service º * º % % mt. ayr, iowa % |- mothers’ congress cook book tables of measures tsp.—teaspoon. thsp.—tablespoon. sp.–speck. gr.-grain. oz.—ounce. c.-cup. pt.—pint. qt.—quart. min.-minute. hr.—hour. weights in a bushel tomatoes— pounds. cherries— pounds. peaches— pounds. apples— pounds. onions— pounds. time table for cold pack canning fruits blanch process vegetables blanch proſ (boil) (b apples ........................ min. min. asparagus ................. min. m appricots .................... min. beans ................. --------- min. m blackberries .............. min. beets ............................ min. cherries .................... min. min. carrots ........................ min. currants .................... min. corn .......................... min. m gooseberries ............ min. min. greens ...................... min. || grapes ........................ min. min. peas ............................ min. peaches ....….. min. peppers .................... min. || pears ........................ % min. min. pumpkin .................. min. pineapples ................ % min. min. squash ...................... min. plums … min. min. sweet potatoes ........ min. i quince .................... % min. min. tomatoes .................... min. || raspberries ... ........ min. rhubarb ...................... min. min. strawberries .............. min. mothers’ congress cook book setting the table . first cover the table with a silence cloth or asbestos pad. . the tablecloth should be laundred without starch. . place the center of the cloth in the center of the table, and have site sides the same distance from the floor. . the table may be made attractive by the use of fruit or flowers centerpiece. place the forks at the left of the plate, knives and spoons at the turn knife blades toward the plate and place forks with tines up- place “cover” one inch from the edge of the table. the water glass is placed at the tip of the knife. . place napkin at the left of fork, with open corner at the lower hand corner when in position. . place bread and butter plate just above the napkin. . place carving set in front of host, or put carving knife and gravy at his right, and fork at his left. . place coffee cups and coffee pot at right of hostess. service reliability % responsibility f. e. sheldon & co. mount ayr, iowa abstracts | farm loans real estate n - - the fair store dry goods house furnishings redfern coats and suits shoes queensware % - n n mothers’ congress cook book bread “back of the loaf is the snowy flour, back of the flour is the mill; and back of the mill is the wheat and shower, and the sun, and the father’s will.” read—starter or yeast.—to begin this yeast dissolve a cake of yeast foam in a quarter of a cup of potato water. a qt. jar is best to start yeast in. fill jar *% full of potato water, add a cupful of sugar, and when this is dissolved add yeast. stir well and keep in a warm place until it rises. then seal jar and set in a cool place. the day before you are ready to make bread, fill the jar full of warm potato water and add a % cup of sugar. use the amount to set sponge and proceed as with any other yeast. i have used this for some time without adding any more yeast.— mrs.n. d. reynolds. read formula.-to. pt. of potato water add cake yeast foam, cup sugar, pt. flour, beat thoroughly, let rise till evening, start this soon after noon, then take qt. more of water and same of flour, beat as be- fore and let rise in warm place until morning, add thsp. of salt and same amount of lard. gradually knead in enough flour to make it smooth and elastic and ceases to stick to fingers, cover and let rise until light, knead and again let rise. then form gently into loaves and when light bake in a moderately hot oven hr. remove from oven and brush. with butter. in warm weather it is not necessary to start as early as in cold.—mrs. a. i. smith. - - arker house rolls.- % c. scalded milk, thsp. butter, % tosp. sugar, tsp. salt, c. flour, cake yeast foam dissolved in luke warm water. pour scalded milk over salt, sugar and butter. when luke warm beat in c. of the flour. mix well, add yeast foam, cover and let rise in warm place. when light add rest of flour and knead. let rise once as for any bread, then roll out to , inch in thickness. shape with biscuit ºutter, brush each with melted butter, crease through center, fold over and press edges together. place in buttered pan inch apart, let rise until "..." bake in brisk oven min. this makes about % dozen.—mrs. urrie. - parker house rolls, c. scalded milk, thsp. butter, thep. sugar, tsp salt, cake yeast dissolved in c. water, c. flour, pour the scalded milk over the salt, sugar and butter. when luke warm beat in # e. flour. add the yeast, let rise over night, in morning add rest of lour, let rise again, cut % inch with biscuit cutter, crease in center, spread mothers’ congress cook book with butter, fold over, let rise. bake in moderate over min. mrs. e. snedaker. parker house rolls.- large spoons sponge, egg, thsp. lard, c. sugar, $ c. warm water. stir in flour and mix stiff, let rise ul after dinner then roll out, cut and dip in butter, fold together, let tº until supper time, then bake about min.-miss emma houdyshell, light rolls.- % pt. sponge, }, c. sugar, c. warm water, egg heaping thsp. lard (melted), tsp. salt. beat egg thoroughly, add s sugar, warm water, beat well, add sponge, mix enough flour into mix to be almost as stiff as bread dough. knead a few min., let raise twi make into small rolls and let raise until very light, bake min. rolls.- pt. new milk scalded, pt. water cold, cake yeast w bake or min.-mrs. hudson. breakfast buns.—when making bread into loaves, put a piece of dol size of cup in a crock and set aside till o'clock, then add c. tepid waſ mrs. c. g. stranahan. good buns.— qt. sponge, % c. lard, c. sugar, salt to taše flour to stiffen, let rise, mix down, let rise again, mix out about the of an egg, place in greased pans inch apart, let rise quite light, bake it to min.-mrs. wyant. buns.— pt. warm milk, c. butter or lard, c. sugar, salt. with dissolved yeast cake, stir in flour, do not add any more water, the morning stiffen to about like baking powder biscuits, let rise, w down, let rise again, pat into soft biscuits, roll in shortening, put in p let rise and bake. mrs. holman. hot cross buns.— c. scalded milk, c. sugar, thsp. melted % tsp. salt, % cake of yeast dissolved in c. luke warm water, . cinnamon, tsp. ground clove, c. flour, egg, c. currants, taº (mixed). add the melted fat sugar, salt to the milk, when luke w* add the dissolved yeast mixture add the flour, spices and well beaten add raisins currants, cover with cloth, let rise in warm place over nº shape into moderate sized biscuits, place inch apart in greased pan. rise to double their bulk. bake min. in moderate oven. when mothers’ congress cook book make a cross of icing on the top of each. these are particularly appro- priate to serve on xmas day, easter day or at children’s parties.—mrs. harry howie. brown bread.- c. sour milk, c. graham flour, c. corn meal, % c. olasses, thsp. shortening, tsp. soda. bake hr. in -pound baking powder cans in a moderate oven.—mrs. dudley. bran bread. c. bran, c. white flour sifted with level tsp. soda, a sour milk, - c. sugar, tsp. salt. method—beat together dry in- t gredients, add sour milk slowly, bake in a loaf min. in a slow oven. |nuts and raisins may be added. graham bread.-place qt. of bread sponge in mixing bowl, add |tsp. salt, pt. warm water, c. sugar, thsp. melted lard. mix graham flour into this mixture just in the same manner you do light bread, with white flour, place in greased pans and let rise or hrs., according to the perature of room. this will make large loaves or if placed in coffee (% full) will make round loaves. kooken or dutch bread.— c. sponge, c. warm water, egg, ping thºsp. sugar, tsp. salt, thsp. melted butter, c. raisins. use for to make stiff batter, not stiff enough however to handle with the - hands. let rise until double in size then turn out on well floured board, handle very lightly, spread out in buttered pans quite thin, spread top erously with sugar, butter and cinnamon. let rise and bake in mod- erate oven.-mrs. howard lesan. crumb bread.—brown crumbs of white bread thoroughly in a slow oven and then grind crumbs in food chopper using the coarsest knife. when ready to bake bread take qt. of the ground crumbs and scald with boiling water. add to this c. of sugar, c. of lard and tsp. of salt. let cool, then add qt. of luke warm water and c. of soft yeast. stir this with white flour. let rise until light and make into loaves. let is until loaves are light and bake hr. in a moderate oven.—mrs. john d. robinson. nut bread.— c. flour (after sifting), tsp. baking powder, tsp. sºla, c. sugar, c. chopped nuts. mix together, add eggs beaten fine, .c. sweet milk, mix smooth, put in pans to bake, let rise min., bake hr. in slow oven. mrs. roy caldwell. nut bread.- c. flour, tsp. baking powder, tsp. salt, c. sugar, english walnuts, c. raisins, c. sweet milk, egg. let rise min. e min.-mrs. a. yashack. mothers’ congress cook book prize corn bread.- c. corn meal, c. flour, level tsp. soda, tsp. salt, egg, thep. lard or fat, thsp. molasses. add c. sour mi mix well, pour in well greased baking pan, bake in moderate oven.—mibu dey middlesworth. tea rolls-scald pt. of milk, when nearly cool add thsp. sug. % c. yeast batter, flour to make batter. let rise, add c. butter, ts salt, whites of eggs, mix stiff and let rise. roll, cut in cakes, spr with butter, fold and let rise again. bake to a delicate brown in a mº erate oven.—fannie nichol. biscuits ( ).- c. flour, tsp. baking powder, tsp. salt, th lard, thsp. butter, c. milk. mix and sift the flour, baking powd: salt. cut in the lard, butter, with a knife. slowly add the milk, mixi with the knife until a soft dough is formed. roll out on a floured bººk to the thickness of of an inch. cut with a biscuit cutter and pla side by side upon a tin pan. bake in moderate oven for min-r rogers. buttermilk biscuits— c. flour, level tsp. soda, level tsp. baki powder, thsp. lard, buttermilk to make soft dough, cut with biscuit (, ter and bake in hot oven.—hattie m. lesan. velvet tea biscuits. take c. sugar, % c. butter, cream these ll gether then add egg well beaten, c. of milk and a pinch of salt, of baking powder and c. of flour sifted together. roll out on a v floured board, cut with a biscuit cutter. place close together in a shal biscuit pan. bake min.-mrs. austin agee. cream biscuits.- c. flour, tsp. baking powder, tsp. salt, thsp. fat, % cup cream. mix and sift dry ingredients, cut in the add the cream and drop from a spoon inches apart upon a well buttº tin. bake in a quick oven.—mrs. p. l. stephenson. penny muffins.— c. hot water, c. sugar, eggs beaten, cake & pressed yeast ( oz.), thsp. of lard, salt to taste. put yeast in w. and dissolve. then add other ingredients. stir in flour to stiff doº then knead in flour to make soft dough. start at noon and let rise night in cool place. mix down and in morning put in gem pans. m. about as large as walnuts, in pan. let rise until twice in size. b. in hot oven min.-mrs. mckay, osceola. sour cream graham gems.- c. sour cream, Ø c. sugar, es. tsp. soda in cream, c. graham flour, pinch of salt. drop into muffin || and bake in moderate oven.—mrs. howard lesan. mothers’ congress cook book , graham gems.- egg, c. sugar, beat together, c. sour milk, of soda, c. of graham flour, thsp. of white flour, thsp. melted utter, tsp. salt. bake in gem pans.—mrs. m. willoughby. one egg muffins.— c. milk, thsp. shortening, egg, c. flour, . sp. baking powder. mix and sift dry ingredients, add egg wel, beaten nd milk, last add gradually melted shortening.—mrs. marcia m. howie. bread sponge cake.- c. sugar, % c. shortening, eggs, large c. read sponge, tsp. soda, c. flour, add spices or melted chocolate.—mrs. elen spurrier. corn meal muffins.—mix and sift c. corn meal, c. flour, % level baking powder, tsp. sugar, add c. milk, egg well beaten, tsp. melted butter. bake in a hot oven in buttered gem pans min.-mrs. lint allyn. one egg muffins.— thsp. shortening, thsp. sugar, egg, . flour, p. baking powder. mix and sift dry ingredients. add egg well en and milk. corn meal puffs.-scald c. milk, add thsp. butter, tsp. salt, gradually stor in c. cornmeal, cook for a few minutes, stirring onstantly, set aside to cool. beat eggs very light and add to cornmeal mixture, with c. sugar, c. flour, and tsp. baking powder, mix horoughly and bake in gem pans or mm. this will make heligious puffs. raham muffins.— c. graham or entire wheat flour, c. white flour, * * sugar, tsp. salt, c. milk, egg, % level tsp. baking powder. mix |nd sift dry ingredients, add milk gradually, egg well beaten, and melted ºutter. bake in gem pans in hot oven min. ginger bread. egg (beaten light), c. molasses, c. shortening, ºboiling water, thsp. soda dissolved in water, add c. sugar, % c. tsp. cinnamon, tsp. each ginger and nutmeg. cover top with when put in to bake—mrs. john gray. - inger bread. c. sugar, - c. butter or lard, eggs c. molasses, *** cream, c. butter milk, thsp. ginger, tsp. cinnamon, c. | level tsp. soda, rounded tsp. baking powder.—mrs. fern ull'ler. foſt ginger bread.- c. sugar, c. molasses, c. butter, tsp. ach ginger, cinnamon, cloves, tsp soda, dissolved in c. boiling water, * * 'lour, add well beaten eggs the last thing before baking. this ºcellent—mrs. j. s. shepherd. -- mothers’ congress cook book pan cakes.— c. flour, heaping thsp. cornmeal, egg. mix with to a thin batter and after mixing add salt to taste, tsp. baking pow the success of the cakes depends on adding baking powder last—lo spence. graham pancakes.— egg, .c. flour, c. graham flour, pinch salt heaping tsp. baking powder, enough sweet milk to make a batter—m geo. ogden. waffles.— cups milk, eggs, rounding tsp. baking powder, flour, thºsp. melted butter, pinch of salt, beat yolks of eggs, add mi salt and flour with baking powder, add melted butter, beat well, add beaten whites of eggs.-mrs. c. w. spence. waffles.— eggs, tosp. butter , thsp. sugar, % c. milk, tsp, s c. flour, scant, tsp. baking powder, beat egg yolks, add milk, ti sifted dry ingredients, fold in the beaten egg whites, add the mel butter. bake in “hot” irons. waffles may be kept crisp in a warm oy —mrs. p. l. stephenson. º m. e. freeland the only r. c. u. store in ringgold county. with buying power of million dollars n % n s - § sell your produce to |billie finch mothers’ congress cook book - meats “the turnpike road to people's hearts i find, lies through their mouth, or i mistake mankind.” roast turkey.-kill two or three days before cooking and freeze. fter picking and singeing plump it by plunging times into boiling water, en times into cold water holding it by the legs, place to drain and ess in usual way, prepare dressing by taking pieces of dry bread or days old, place in pan and pour on a very little boiling water, cover htly with a cloth and let stand until soft, add a large lump of butter, pper, salt, sage and fresh eggs, mix well by using a fork, rub inside turkey with salt and pepper, stuff inside if desired, if not wait until half up before turkey is done, put dressing on top and sides of turkey and ok a golden brown. how to cook: tie legs down firmly and wings sely with a strong cord, place in oven not quite hot enough for roast ats, if fire is very hot lay a piece of brown paper well greased over wl, put bits of butter on breast, it will melt and run into dripping pan, to e as basting for fowl, baste about once in min., turn occasionally to ose all parts alike to heat. it should be moist and tender, not in the st scorched, blistered or shriveled. for the first - of the time re- ired for cooking (the rule is min. to the pound and min. longer.) º c. c. lawhead. gravy for turkey. to make gravy boil heart, liver, gizzard and neck as water for hrs. take them out, chop, put back again, thicken with th of flour, wet with cold water, season with salt and pepper, after | has been taken up pour into dripping pan, set on top of stove il min., stirring constantly, scraping the sides of pan until free he rich savory particles that adhere.—f. l. ked chicken.—dress chicken and soak hr., rub inside with salt per, place in roaster, breast side down with plenty of water around well basted, turn on back when about half done. plain dressing: le bread, roll add, eggs, salt, pepper and a little sage and broth he chicken when perfectly cool, stuff chicken and bake brown.—f. l. ck duck-take a whole steak, remove the bone, sew up all open salt and pepper the meat, then make a dressing by soaking some read, then dry out and place on top of meat, salt and pepper the add chopped parsley and a little chopped onion, place bits of over all. now roll the steak and wrap strings around it to pre- ht he dressing from cooking out, roll in flour. place a pot on the stove good and hot before putting in thsp. of fat and a sliced onion, let - mothers’ congress cook book onion fry a nice brown on both sides, then add one qt. of water . thsp. of tomato juice. cook slowly until meat is tender. only enough water when done to make gravy. thicken and pour over me mrs. charles agee. dumplings.- c. flour, tsp. baking powder, egg c. milk, salt, mix well, drop in gravy, boil min. without cover and with cover.—mrs. j. c. wolf. - ham loaf.- lbs. fresh pork, lb. smoked ham, egg, c. c. cracker crumbs, c. canned tomatoes, pour over the loaf when for oven. bake % hrs.-mrs. mae wall. veal loaf.- lbs. chopped veal, soda crackers rolled fine, h size of an egg, thºsp. salt, tosp. pepper and a little sage, sugar. mix thorughly, roll into loaf and bake.-mrs. d. r. dudley, t beef loaf.- lbs. ground beef, lb. ground pork (partly fat), rolled crackers, eggs, thesp. salt. put in bake pan with c, w bake hrs. if it gets dry add more water. makes one large or small loaves.—mrs. geo. h. finley. meat loaf.- lb. round steak ground, c. bread crumbs, tsp c. tomato pulp, lb. pork butts chopped, eggs, cup chopped peppers, onion chopped, tosp. butter. mix all well together butter, spread it over top after all has been placed in baking pan. in moderate oven min.-mrs. g. s. little. pork tenderloins.—have the skillet hot, grease it with a small of lard and fry both sides brown, but do not cook them through, with boiling water and stew min. or a half hr. thicken the and season with salt and pepper. the meat will taste like chicken. m. willoughby. breaded tenderloin. take tenderloin that has been cut about thick, flatten with pounder, dip in egg, roll in cracker crumbs, fly brown, then cover with boiling water and bake in moderate oven for —mrs. e. k. allyn. meat loaf.-put lbs. round steak, also pimento peppers crackers through meat chopper, cook % c. rice in boiling water min., add pepper, salt, meat and egg. mix thoroughly and bake —mrs. c. o. fuller. f steak en-casserole.—butter casserole, pound steak until tº in flour, place in casserole and cover with boiling water. put lid mothers’ congress cook book - role and bake hr. take lid off and season and brown. serve with avy–mrs. glen robinson. roast steak.-have desired amount of round steak, cut about in. ck, with the edge of a heavy plate, pound in all the flour you can, then own on both sides in a hot skillet. sprinkle with salt and pepper, add ter, cover and place in oven until steak is tender, basting with hot water en necessary. onion and tomato may be added if desired when placing oven.—mrs. h. a. foster. norwegian stew.—brown in large kettle c. lard and butter mixed, round steak cut in small pieces, flour thoroughly and stir into the ºwned lard, continue stirring until meat is brown. then add c. flour, ºring constantly, set on back of stove and add qts boiling water, salt d pepper and let simmer hrs, hr. before serving add enough po- oes of medium size for the meal stir occasionally as it will stick to tle—j. a. w. baked ham with apples.—place slice of ham about in. thick in om of baking dish. pare, core, and slice enough apples to cover ham, |ns may be left on apples if desired. cover with about % c. brown sugar, water. bake until ham is tender.—gladys boller. % --- - - - % never failing recipe for continued satisfac- º % % % - - -- e - - * ion in quality, service and price is to buy meats % % % pf all kinds at % e. a. saltzman's meat market north side square - n n mothers’ congress cook. book brine for meat.— % gal. water, lbs. salt, lb. brown sugar, salt petre, boil all, skim good, then let it get cold before pouring over meat which has been placed in a barrel. let stand for six weeks, remove meat from brine and drain good. smoke and put away for s mer use.—mrs. alva campbell. chili con carne.- cents hamburger steak, pt. strained tomat large onions, small can kidney beans, tsp. salt, thsp. butter, ; chili powder. melt butter in frying pan, add onion finely slashed, fry in brown, add hamburger and when well done transfer to kettle and kidney beans, tomatoes, salt, chili powder and about qt. boiling wa serve while hot.—mrs. c. e. thompson. chili con carne.— cents worth of kidney beans, cooked until der; drain. add % pts. water, can of tomatoes run through si run cents worth of steak through food chopper, cook, add red pers % bottle of eagle chili powder; ten min. before serving. grini small onions, large potatoes, cook with meat; mix all ingredients gether and cook min.-mrs. w. r. shroyer. Š º grimes clo, co mount ayr, iowa men's and boys’ clothing, shoes and gents' furnishings. we have the best line of men’s and young men's suits, overcoats in ringgold county and we are always glad to show you. º - - - for books, stationery, wall paper, victrolas, school supplies, office supplies, cut flowers, records call at the mount ayr book store *phone n - mothers’ congress cook book ham and nut sandwiches.—mince fine some cold boiled ham, fine roasted peanuts, (% as much as the quantity of ham.) for cupful of ham, use rounding thsp. minced sour pickles, and % c. ped celery; moisten with a boiled salad dressing. - saint paul sandwich.-break egg into a bowl; add heaping chopped onion, the same amount of ground boiled ham; beat well and slowly until done. use a pancake turner to keep from spreading frying; thus keeping it in a sandwich size.—mrs. c. c. lawhead, sandwich fillings.-chop figs very fine, cook to a past: enough water to cover them; add doz. blanched almonds pounded paste, a little lemon juice. spread on thin slices of buttered big mrs. j. a. mcnerney. sandwich fillings.-grind c. of cold boiled pork, pimentº doz. small pickles; add tsp. celery salt; mix smooth with a good dressing; spread on thinly sliced bread, well buttered.—mrs. j. wilians. - cottage cheese sandwiches.—cottage cheese and pimentos, c. cheese and nuts. cottage cheese and stuffed olives. cottage cheese dates. salad dressing that is tart, rather than sweet will be found most satisfactory; use plenty of butter and mix the salad dré thoroughly through the cheese mixture. all cottage sandwiches more delicious if made from brown bread.—miss otto. mount ayr telephone company * % - º calls answered day or night. % % % % % % % % - batteries and telephones for sale % % % % - º telephones repaired % r. m. bowlby, manager Ž n try this cake recipe delicious swans down cake % cupful butter, or substitute teaspoonfuls baking powder cupful sugar teaspoonful salt % cupful milk teaspoonful vanilla cupfuls swans down cake flour egg whites cream butter, gradually add sugar, creaming mixture well. sift flour once, measure, add baking powder and salt and sift three times. add the flour and milk alternately to the creamed butter and sugar, beating batter hard between each addition of flour and milk. add vanilla extract. fold in the stiffly beaten egg whites and bake in a loaf or two layers in a moderate oven. ice as desired. before attempting to make any cakes in this book, read this article. it may prevent a cake failure, thereby saving the waste of ingredients. these are the four most important steps in cake-making, and if followed carefully will help you to make really, good cake. selecting ingredients a good cake cannot be made with poor ingredients. for the best results choose only the purest materials obtainable. cake is a food that contains the most nutritive elements, such as eggs, butter, milk, sugar, flour, etc. cake is more delicate than bread and needs a more delicate flour. this flour is swans down cake flour, soft, white, and velvety, made especially for cake and pastry making. swans down costs but a few cents more per cake and yet it insures against disappointment and costly cake failures. lighter, whiter, finer, better cakes if you use swans down. measuring all ingredients called for in any good recipe must be accurately mixed and all measure- ments should be level. this is necessary in order to obtain the same results in each baking. the standard one-half pint measuring cup should be used and the recipe followed exactly. careful mixing it is necessary in successful cake making that all ingredients be perfectly measured and utensils and cake tins be ready before beginning to mix the cake. always beat the shortening to a cream before adding any sugar. add sugar gradually, creaming the mixture meanwhile. add a little sifted swans down cake flour, with baking powder added, then a little milk and so on alternately until all the flour and milk are used. beat the batter, never stirring, after each addition of flour and milk. add flavoring. the stiffly-beaten egg-whites should be next folded in very carefully if recipe calls for same. work quickly, but carefully, in mixing your cake. correct oven heat the heat of oven for cake making is of very great importance. there are some general guides for temperature which may be profitably observed. all thin layer, small cakes and cookies require a hot oven ( – °f). thick layer and cakes baked in a loaf require a mo- derate oven ( - °f) while sponge cakes and angel cakes require a slow oven ( – °f). fruit cakes require even a slower oven ( – °f). the helpful hints above are taken from “cake secrets,” an authoritative booklet on cake making by janet mckenzie hill, editor of american cookery magazine. you are welcome to a copy full of original recipes, directions, illustrations—for c sent to igleheart brothers, evansville, indiana, department c. i. best grocers everywhere have swans down cake flour. if you cannot get it, write us. use it in your cake and pastry making. always use swans down cake flour in all cake recipes given in this book and elsewhere, it insures lighter, whiter, finer cakes. mothers’ congress cook book cookies and doughnuts “o, weary mothers mixing dough, don’t you wish that food would grow? your lips would smile i know to see, a cookie bush or a doughnut tree.” irnt sugar cookies.— eggs, c. shortening, c. sugar, c. burnt - c. sour milk, c. nut meats, tsp. soda dissolved in milk, . hiking powder, flour enough to drop off spoon.—mrs. bevington. urnt sugar cookies.— c. butter milk, c. shortening, c. sugar, burnt sugar syrup, tsp. soda, tsp. baking powder, eggs beaten y, % c. flour. drop from spoon. bake in hot oven. frost with ºred sugar.—mrs. alex maxwell. irnt sugar cookies.— c. sugar, c. butter, c. buttermilk, eggs, t sugar, tsp. soda, tsp. baking powder, tsp. vanilla, thsp. ar, enough flour to make a good drop batter.—mrs. e. o. gleason. urnt sugar cookies.—burn c. sugar then add - c. boiling water k to a syrup. c. sugar, eggs, c. lard or butter, c. butter tsp. vanilla, % c. flour, tsp. baking powder, tsp. cinnamon, % *g. add all but the p. of burnt sugar. bake in quick oven. frost mixture of powdered sugar, cream, burnt sugar and vanilla.-mrs. spurrier. wokies— c. butter, c. sugar, eggs, c. milk, tsp. vanilla, baking powder, flour enough to roll.—mrs. beymer, - atmeal cookies.— c. sugar, c. flour, c. oatmeal, c. butter, % tier milk, tsp. soda. mix flour, oatmeal, sugar and butter together hands, add other ingredients. raisins and nuts may be added if de- –mrs. w. h. glendenning. atmeal cookies.— % c. sugar, c. lard, c. butter, eggs, c. milk, c. oatmeal, c. flour, tsp. baking powder, tsp. cinnamon, raisins, % c. chopped walnut meats. beat butter, lard and sugar her until creamy. then add eggs well beaten, the sour milk, soda, tal, flour, raisins and nut meats. drop on a buttered pan.-mrs. wilkinson. atmeal cookies.— c. sugar, c. butter, eggs. mix well and add º, flour, % c. oatmeal, % c. raisins, c. nut meats, - tsp. cinna- tsp. cloves, tsp. nutmeg, tsp. soda.-mrs. geo. ogden. mothers’ congress cook book ºr scotch pie.— c. sugar, c. milk, thsp. butter, th p. flour, lºaving out whites of three for frosting, vanilla. melt sugar and ºld milk and eggs and cook until thick and creamy. dampen flour |k and stir in.-mrs. john duffield. - her scotch pie.— c. sour cream, thºsp. butter, thep. flour, lºs, c. brown sugar, tsp. vanilla, pinch salt. method—beat , then mix dry ingredients together, add liquids and beat thor- our into crust and bake in a slow oven. make meringue of the iſes and level thisp sugar. brown in moderate oven.—mrs. wm. ws, - it plum pie.— qt. plums, c. sugar, thºsp. flour, % c. water. —make a syrup of c. sugar and c. water when boiling drop is, boil until they burst, run through colander to remove seeds. # thsp. flour and c. sugar together into the plum pulp, beat | into pie crust. cover with upper crust. bake in a moderate lige pie.- large orange, grate the rind, chop the orange, remov- s, eggs, c. sugar, c. milk, heaping thisp. corn starch. mrs. tway. then pie.—sauce.— thsp. melted butter, thsp. flour, add to this ſh gradually and c. cream or milk, salt and pepper, cook and pour inced chicken. - - - r. c. flour, rub tsp. butter into the flour, have ready beaten c. milk, add to flour and mix into stiff batter. cover chicken. mrs. r. d. johnston. ºn apple pie. make a crust, slice apples into same, make a filling | sugar, thisp. water, tsp. flour, butter size of a walnut, pinch amon, boil until clear. pour over apples and put on an upper bake—mrs. alex endsley. awberry short cake. sift together c. flour, tsp. baking powder, sugar, tsp. salt with a fork work in thsp. lard, then add c. pour the dough into a well greased pan, and spread it, out evenly % inch thick, bake min. split in two, spread with butter and fill ashed berries.—mrs. geo. w. rogers. *wherry short cake. scant qt. flour, tsp. baking powder, thsp. sugar, c. butter, c. sweet milk. spread in greased pan ke. when done and partly cool, split open like a biscuit and -mrs. m. e. freeland. cooker tº ed lºº --- ſº- +rue the william l. clements library university of michigan gift of janice b. longone اسم no / whatsoever is set before you, eat, asking no questions for con- science sake, corinthians : . menus luncheon. cantaloupe mutton broth crackers broiled chicken mashed potatoes green peas fruit salad vanilla ice cream chocolate sauce lady fingers coffee luncheon. grapefruit bouillon toasted firigers chicken en casserole rice croquettes cauliflower hollandaise sauce lettuce hearts russian dressing strawberry mousse meringues tea luncheon. chicken broth buttered crackers olives celery oyster patties broiled lamb chops creamed potatoes green peas stuffed tomato salad cheese wafers chocolate souffle whipped cream tea .. luncheon. cream of spinach soup radishes chicken pie sweet potato croquettes corn oysters rolls waldorf salad ice cream devils cake tea compliments of horton & lewis cream co. xoxoxoxoxo doo compliments of s. w. payne when in sussex. you are invited to inspect sussex mills we manufacture fancy jacquard towels and corset cloth i will be with you in the squeezing of a lemon-goldsmith. fish and oysters clam or oyster cocktails. tablespconful tomato catsup. tablespoonful grated horseradish. tablespoonful worcestershire sauce. tablespoonful lemon juice. teaspoonful tobasco sauce teaspoonful salt. tablespoonful vinegar. mix all together. this is enough for oysters. pour over oysters about minutes before serving. mrs. c. e. brown scalloped oysters. pint oysters. into the dish put a layer of cracker crumbs, then a layer of oysters. on each layer put bits of butter and cheese, seasoning with pepper and salt. cover with milk. mrs. benjamin h. smith. oyster patties. scald dozen oysters in their own liquor, drain and cut each into pieces with a silver knife. melt tablespoonful of butter in a sauce- pan, add tablespoonful flour, cook but do not brown. add cup cream or milk, stir until smooth, add seasoning and remove from fire. add beaten egg yolks and stir. this mixture is improved by adding an equal amount of mushrooms. sweetbreads and mushrooms are nice treated the same way. serve in patty shells. mrs. c. e. brown oyster omelet. oysters if large, double the number if small. eggs, cup milk, tablespoonful butter, salt and pepper. chop the oysters very fine; beat yolks and whites of eggs separately, as for cake; put three tablespoonfuls butter in pan, let heat well but not to scorch; stir milk into dish with yolks and season; next put in the chopped oysters, beat well, then add the whites of eggs beaten lightly. then pour all into hot pan. it will begin to cook at once. take knife and loosen around edge so as to cook all evenly. turn on hot dish and serve. mrs. benj. h. smith. salmon souffle. separate can salmon into flakes, season with salt, paprika and iemon juice. cook / cup soft stale bread crumbs in cup milk minutes and add to salmon, then add the yolks of eggs beaten until thick and fold in the whites beaten stiff and dry. turn into a buttered baking dish and bake until firm. mrs. c. e. brown. - fish croquettes. pint cold fish, remove bones and run through food chopper. pint hot boiled potatoes. teaspoonful butter. cup hot milk. egg well beaten. pepper and salt to taste, a little parsley cut fine. mix thoroughly and when cold make into balls, dip into beaten egg and roll in cracker crumbs. fry in hot lard. mrs. s. r. mills. shrimp wiggle. pint or small cans of shrimps. tablespoonfuls butter. teaspoonful salt. teaspoonful lemon juice. teaspoonful onion juice (if desired.) dash red pepper. / cup cream. / cup milk. teaspoonful fiour. eggs. grating of nutmeg. can french peas. wash shrimps and break them in pieces. put butter in pan, add shrimps and cook minutes. add salt, pepper onion- juice, lemon juice. when it boils add cream and milk, then eggs and flour beaten together, then peas. last the nutmeg. serve on saltines or toast. very nice for chafing-dish. frances s. dunning. compliments of the mcbee binder co. sikkerhet sobre o contro schools continuatu vas rastro stationaries compliments of amzi wolfe om for best results with these recipes, get your flavoring extracts, spices, cream tartar, soda and other culinary articles at rust's drug store main street sussex, n. j. dr. i. b. lowe dentist sussex new jersey wolfe bldg. *phone - some ha'e meat that canna eat and some would eat that want'it, but we ha'e meat and we can eat sae let the lord be thankit. burns. meats chicken fricassee. cut the chicken at the joints, breast and back in two pieces, cover with cold water, add salt, two sliced onions, chopped parsley, few stalks celery, bay leaf. cook until tender. when tender take out the msat and put white meat at one end of platter, dark meat other end. strain gravy into bowl set in ice water to make fat rise. return to pct, add a cup hot cream or milk thickened with two level tablespoon- fuls butter and two of flour; boil together until smooth. have ready beaten egg yolks, take boiling gravy from fire and add to eggs. serve with boiled rice. mrs. c. e. brown chicken southern style. cut up a stewing fowl as for frying, dip in beaten egg, season with salt and pepper, then roll in cracker crumbs. place in a buttered baking dish and half cover with milk. put bits of butter over the chicken and cover tightly. bake until tender, from to hours. the last hour remove the cover and let chicken brown. mrs. d. tully dunning. chicken a la king. cook tablespoonfuls minced green pepper in tablespoonfuls butter until soft, then stir in tablespoonfuls flour, tablespoonful minced canned pimento and teaspoonful salt. add gradually cups thin cream. stir constantly until sauce thickens and boils. add cups diced chicken, lb. sauted mushrooms. stand over hot water ur:til chicken and mushrooms are heated through. mrs. w. l. geddes. chicken a la king. boil chicken until tender in enough water to cover, cool in liquor, drain, cut meat iri rather small pieces, make a white thick sauce using cup chickeri broth. cup milk. add to sauce. tablesponful chopped green peppers and pimento. small can button mushrooms. white of hard boiled egg, cut in bits, mash yolks and stir in sauce. season more highly than usual, add chicken and simmer minutes. clara luke lowry. chicken casserole. cut up a tender chicken at the joints, season with pepper and salt, dip in flour and fry brown on both sides. put chicken in casserole or covered baking dish—first a layer of chicken a few slices of onion a few slices of green peppers, chopped celery or some celery seed, one small bay leaf, one alspice, one clove, a few slices of carrots; add the rest of the chicken and two cups hot water or stock and bake in casserole or covered earthen dish in oven until chicken is terder. if water boils away add some from time to time. if desired a can or dozen fresh mushrooms may be added a half hour before it is done. mrs. c. e. brown. chicken pie. stew a fowl and season to taste. line a pie dish with biscuit crust made of quart flour. cup lard or crisco. teaspoonfuls baking powder. teaspoonful salt. milk enough to mix so it can be rolled, have under crust thinrer than upper one. remove all bones from chicken, thicken the liquor like gravy and fill the dish. bake in a quick oven. serve at once with plenty of gravy. mrs. james h. dunring. chicken pot roast. select a young fowl and use if possible a porcelain lined or aluminum lzettle large enough to take it whole. prepare the chicken as for roasting, dredging it lightly with flour but rubbing the season- ing in thoroughly. melt tablespoonfuls butter in the pot and put the chicken into it. brown, turning it constantly. in about minutes, when a nice brown all over add not more than / cup water to the gravy, cover closely and cook over a moderate fire. watch carefully for the water cooks away and must be renewed frequently. baste every minutes and keep turning the chicken, allowing about minutes to the pound. serve hot with the gravy made from the final dripping in the pan. mrs. lewis green. chicken souffle. (for left over meat or fish) cup milk and / cup water heated in double boiler. add heaping teaspoonfuls minute tapioca, cook minutes stirring frequently. add cup chicken or fish, chopped. cook minutes. add well-beaten egg, pepper salt to taste. put in baking dish, cover with bread crumbs and bits of butter. bake until brown and serve hot. gladys, s. baldwin. chicken patties. cup cold diced chicken. tablespoonfuls butter, tablespoonfuls flour. cup chicken stock. / teaspoonful salt. cayene pepper to taste. melt butter in saucepan, stir in flour, add chicken stock, season and bring to a boil, add chicken and cook slowly minutes. fill patty shells and serve at once. patty shells cups flour. tablespoonfuls shortening. teaspoor:ful salt. ice water. level teaspoonfuls baking powder. sift flour, baking powder and salt together, add shortening and rub in very lightly with finger tips, add cold water slowly enough to make stiff dough. roll out thin, cut into circles and form on the outside of greased patty or muffin tins; bake in hot oven open side down until light brown. remove carefully from tins and return to oven and bake minutes open side up. mrs. c. e. brown. chicken croquettes also veal, oyster, fish and meat. chop chicken very fine, season with salt, pepper, onion juice. chopped mushrooms, sweetbreads, tongue or ham are used with chicken, a combination of two improves the quality. sauce for crouquette mixture. tablespoonful butter. teaspoonful onion juice. tablespoonfuls flour. teaspoonful salt. cup cream or milk. teaspoonful pepper. dash cayene. dash nutmeg. egg two cups meat to this amount of sauce. melt butter, add flour, cook, add cream or milk cook until thick, add seasoning, take from fire and add egg then meat. put mixture in ice box for two hours or more. when cold and stiff take a large table- spoonful, roll lightly between the hands into a ball, dip and roll in bread crumbs on board into shape of a cylinder. f'latten each end and put in egg. (to each egg add one tablespooriful of water or milk.) mcisten completely in egg and again roll lightly in crumbs. put on platter in ice box for an hour or more before frying in deep fat. mrs. c. e. brown. chicken or turkey in chafing dish. cari mushrooms each cut in half. cup cream or milk. cup chicken or turkey stock. butter size of an egg. yolks of six eggs. / cups white meat of chicken or turkey cut in cubes. salt, pepper, celery salt, to taste. heat cream, add butter, stock, seasoning, mushrooms, chicken, stir add egg yolks stirred together and cook about minutes until it thickens—no loriger or it will curdle. serve on buttered toaast. mrs. c. e. brown. broiled steak. trim and wipe steak which should be at least inch thick. rub broiler with fat, arrange steak with thickest part in center of broiler. have fire clear and very hot, but without blaze. hold steak close to fire. turn every half minute that it may sear quickly. when half done season with salt and pepper. steak inch thick will broil in minutes. mrs. charles garris. baked ham. take slice ham inch thick, put in baking pan, cover with milk, bake until brown on one side, then turn over arid brown on other side. take about to hour or according to thickness of ham. mrs. allatheair simmons. baked ham. place quite a thick slice of ham in a baking dish and arrarige as many raw potatoes as needed on the meat. pour over this a liberal quantity of white sauce and bake about two hours—until ham and potatoes are tender. m. l. c. baked ham. slice ham inch thick. put in baking pan cover with layer of sliced onion and layer of sliced tomatoes, sprinkle with pepper and sugar, pour enough hot water in the pan to baste. bake about / hour. mrs. allatheair simmons. baked ham. line baking dish with sliced raw potatoes. lay strips of cottage ham oveer potatoes, and alternate with potatoes on top. pepper enough milk to cover. bake slowly hours. mrs. ford margarum. ham souffle. tablespoonfuls butter. tablespoonfuls flour. cup sweet milk. eggs. teaspoonful salt. speck cayene. cup ground ham. make cream dressing of flour, butter, and milk. remove from fire adding yolks one at a time beating until well blended. when mix- ture is cold stir stiffly beaten whites of eggs and fold in ham. pour into a buttered baking dish and bake / hour or uritil firm in center. cup corn may be used instead of ham. a. c. h. irish stew. boil two pounds of shoulder of lamb cut into two inch squares when half cooked add six small potatoes, six small carrots, three small onions, parsley, few stalks celery, clove, alspice, small bay leaf, half can tomatoes, salt and pepper and when all is done stir in one tablespoonful flour dissolved in cold water and thicken. mrs. c. e. brown. yorkshire pudding. to serve with hot roast beef. ingredients:— pints milk, tablespoonfuls flour, eggs, small teaspoonful salt. put the flour into basin with salt. stir radually. to this add enough milk to malze into a stiff batter. when perfectly smooth add remainder of the milk and the eggs well beaten. beat the mixture for a few minutes and pour into a shallow tin. (previcusly well rubbed with beef drippings.) put pudding in oven and bake for half hour. then for another half hour place it under the meat to catch a little gravy. if the meat is roasted the pudding may at once be placed under it, resting the former on a three cornered stand. time one hour to hour and half. sufficient for five or six persons. mrs. edward feakes. veal birds. thin slices of loin veal, wipe, remove bore, fat and skin, pound out until it is inch thick then trim into pieces by inches. chop trimmings and square inch salt pork, for each bird, add as much fine cra!ker crumbs as you have of meat, season highly with salt, pepper, lemon juice (onion juice if not objectionable) moisten with a little hot water, spread a thin layer over each piece of veal, roll up and tie; dredge with flour, salt and pepper, fry slowly in hot butter about minutes to brown. put in stew pan half cover with cream, cover and cook until tender of an hour or more. take out, remove strings carefully and place on small pieces of buttered toast. pour gravy over it. mrs. d. m!. curtiss. veal loaf. pounds veal. pounds salt pork. dozen soda crackers (rolled fine.) cup sweet milk. eggs—beaten. mix all together, season with salt, pepper and nutmeg and lemon ju ce. bake about hours. when done pour off grease. s. c. h. veal loaf. pound veal, off shoulder. pound pork, cut in small pieces. cover with cold water and simmer until tender. take out and chop fine. add tablespoonfuls gelatine, to a large cup broth, add to meat, season and put in mould. garnish to suit. mrs. george. meat cakes. take any left over meat, beef, ham, pork, veal, lamb, chop, add two or three small onions chopped fine, two or three slices of bread moistened with milk or water, three well beaten eggs, a little chopped parsley, grated nutmeg, salt and pepper to taste. mix and make into balls or cakes and fry in hot lard until brown. serve tomato sauce with them. mrs. c. e. brown. spanish dish (for left over pork.) cups chopped pork. cups cold cooked rice. good cup tomatoes, stewed. onion, chopped with meat. salt ard pepper to taste. cook hour in casserole. serve hot. gladys s. baldwin. american chop suey. / package macaroni (cooked. ) pound round steak (chopped.) onions sliced on steak. can campbell's tomato soup. can water, salt and pepper, bake hour in casserole. mrs. stanley payne. goulash. pound roundsteak. chopped onion. spoonful butter. salt and pepper, a little paprika and bay leaf. melt butter, add oricns and steak cut up in small pieces, add salt. let simmer till brown, add cup of water, bay leaf, pepper and paprika. thicken with one spoonful of flour, brown in oven, cook until meat is tender. serve with new potatoes a-la-poullette. mrs. emma nass. “work all you can save all you can give all you can." - john wesley sussex county trust company franklin, new jersey haggerty sales and service sussex : new jersey ford and fordson tractors telephone night call - - john s. elston successor to frank wilson fine groceries newton avenue sussex, n. j. two shaban ni as para sa mg call at van diae & co.'s new store cor. fountain square and newton ave. dealers in newspapers tobacco cigars – candy the best ice cream sodas with stull's ice cream first - class restaurant pool and billiard parlor oblem a. c. tully general fire insurance stock and mutual companies employers' liability, accident and automobile insurance farms, and dwellings for sale or rent p. o. box . telephone communication morris davis clothing and furnishings sussex : n. j. best makes of clothing for men and young men, youths and boys-all kinds, all prices. furnishings, collars, neckwear, shirts, half hose, underwear, hats and caps, bath robes, etc. everything in men's and boys' wear oldest established. years in sussex. the charm of a beautiful bath room of to-day is the center of home, health and comfort. no other part of the home possesses the charm peculiar to the ideally equipped bath room. every modern home should have one. present reduction in prices make it possible to install one at a reasonable figure. let us quote you prices, and if we are successful in receiving your order, we are sure to please. take a look at the buckwalter apollo range our remarkable success in selling this line of ranges is due to the fact that they have satisfied our customers in every par- ticular, guaranteed to bake or your money refunded. can fur- nish in all styles--ordinary black, or enamelled black, blue, green or brown. buy the genuine, accept no other. s. f. quince co., inc. both 'phones loomis ave, and mill st. sussex, new jersey sauces mint sauce. cup chopped mint leaves. cup vinegar. tablespoonful powdered sugar. add sugar to vinegar; when dissolved pour over mint and stand minutes to infuse. pearl w. rust. tomato sauce. blend on stove teaspoonful each of flour and butter. add gradually cup strained tomatoes, teaspoonful salt and sugar each teasponful white pepper, clove. pearl w. rust. prepared mustard. into a large bowl put slightly heaped tablespoonfuls of ground mustard, stir in slowly enough luke warm water to make a stiff paste. beat until smooth, then add teacup of good vinegar, a very little salt and the beaten yolks of eggs. set the mixture in boiling water and stir constantly until it thickens, then add butter the size of an egg and stir until dissolved and well incorporated. mrs. naaman sutton. horseradish sauce. eggs. tablespoonfuls sugar. tablespoonful flour, teaspoonful salt. cups vinegar. small piece butter. caok until thick, remove from fire add cups dry grated horse- radish. mrs. j. m. adams. tomato sauce. tablespoonfuls butter. parsley. tablespoonful flour. bay leaf. i tablespoonful carrot. cloves. tablespoonful onion. teaspoonful salt. can tomatoes. teaspoonful pepper. put butter in pan add chopped onion and carrot let brown slightly add flour and cook minutes stirring constantly. then add other ingredients, cook half hour and strain. use for meats, croquettes and entrees. tartar sauce. to a cupful of mayonaise add one tablespoonful of capers, three olives and two pickles chopped fine, one teaspoonful onion juice. use for fish and cold meats. mrs. c. e. brown. at your service- our “up-stair" floor covering de- partment is at your service every business day in the year. if you are in need of a new rug for the parlor, dining-room or bed. chamber, or linoleum for the kitchen, why “get it at willson's.” j. m. willson, hornbeck block sussex, n. j. union phone f mutual phone - maul's, george maul, prop. xoopxoxoxox l the store for you to trade in ladies' and children's oooo doo ready-to-wear garments newton avenue sussex, new jersey buy by the canned daise. daisee goods . peas cheaper case ¢ tin what shall i have for dinner supper daisee fancy peas daisee fancy tomatoes daisee fancy corn daisee fancy succotash daisee fancy beets daisee fancy spinach daisee fancy stringless beans daisee fancylima beans daisee fancy asparagus daisee lb tins tea daisee fancy apricots daisee fancy cherries daisee fancy pears daisee fancy peaches daisee fancy pineapple daisee fancy salmon daisee fancy tupa fish daisee lb finest cocoa i daisee lb pkg. rice daisee i lb. male bean coffee vegetables . stuffed baked tomatoes. cups bread crumbs. eggs. pepper and salt to taste. little grated cheese. few sprigs parsley. mold above ingredients and if not right consistency add milk, dozen tomatoes with tops removed and pulp removed. fill with above stuffing. place some butter in dripping pan place in the tomatoes and bake in oven or fry on the stove. this stuffing may be used for peppers. mrs. b. botti. scalloped tomatoes. butter a baking dish then put in a layer of tomatoes, grated cheese and grated onions, pepper and salt and cover with bread crumbs, bits of butter; repeat until dish is filled. cover top with bread crumbs, cheese and bits of butter and bake. mrs. c. e. brown. baked stuffed tomatoes. take out seeds and pulp from whole tomatoes add to this an equal amount of cracker or bread crumbs, season with salt, pepper, few drops onion juice and refill tomatoes with mixture. place in buttered pan, sprinkle with crumbs and butter and cheese if desired and bake in hot oven. mrs. c. e. brown, french fried onions. peel three spanish onions. cut in inch slices cross wise separate the rings, cover with cold water, let stand until crisp; drain and dry between towels. cover a few ring's at a time with cold milk and dredge them with flour. fry in deep fat until a delicate brown. drain on brown paper, sprinkle with salt and serve with roast pork, roast goose, etc. mrs. c. w. brownell spanish rice. cup boiled rice. cup chopped meat. small can tomatoes. chopped onion-salt. mix and put suet on top. bake hour. mrs. harry r. edsall lombardy rice. cup boiled rice. tablespoonful butter. cup tomato sauce (or straired tomatoes) and stir in cup grated cheese, salt and pepper to taste. serve very hot. a. c. t. baked peppers. cup cold cooked meat, chopped. teaspoonful salt. cup cooked rice. large tomato. tablespoonful melted butter. peel, dice and drain tomatoes. mix all together and nearly fill six peppers which have had seeds removed and stood in boiling water for minutes. stand them in a baking pan and add slice onion, tablespoonful butter, juice from draining tomato, and enough water to reach half the height of the peppers. bake hour in a slow oven basting every minutes. lift peppers from pan to serving dish, thicken juice in pan, pour over peppers and serve. ellen m. dunning. baked stuffed peppers. cut top off or cut them in two lenghtwise and remove seeds and pulp. plunge them in boiling water for minutes, take out and plunge in cold water. fill each one with a stuffing made of equal parts of bread crumbs (that have been soaked in milk) and cold chopped ham, chicken, veal, lamb or beef, season with salt, pepper, butter, onion juice. place in a baking dish with water or stock, bake in moderate oven half hour. mrs. c. e. brown. cauliflower au gratin. break the. boiled cauliflower into small flowerets. place in baking dish in alternate layers with white sauce and grated cheese. cover the top with crumbs and butter and bake until the sauce bubbles through the crumbs. potatoes au gratin are cooked the same way after being boiled and cut in dice. mrs. c. e. brown. onions au gratin. place boiled onions in baking dish, cover with cream sauce well seasoned and cover top with bread crumbs, grated cheese and bits of butter. bake twenty minutes in hot oven. mrs. c. e. brown.; corn souffle. melt tablespoonful butter and add tablespoonful sifted flour: i stir until smooth and add one by one the beaten yolks of three eggs, beat well and stir in slowly / pint boiling milk and cook gently till smooth, add cup of grated fresh corn, salt and pepper, and fold in stiff whites of eggs. bake minutes in hot oven. baked corn. can corn. eggs. cup milk. salt and pepper. bread crumbs. butter. add beaten eggs, milk and seasoning to corn, pour in baking dish, sprinkle over with bread crumbs and pieces of butter. mrs. linn. cheese souffle. to tablespoonfuls of melted butter add: tablespoonfuls of flour. teaspoonful salt, pinch mustard. little paprika, stir to a smooth paste. add cup milk, cook till thick, then add cup grated cheese and stir well. beat eggs separately very light and add to first mix- ture. turn into buttered pudding dish, put small thin buttered squares of bread on top, bake minutes in quick oven and serve at once. ellen m. dunning. salads and salad dressings banana salad. remove skins and cut in half lengthwise as many bananas as are rieeded, allowing one half banana for each person, mix salad dressing with whipped cream, roll bananas in the dressing then in chopped nuts. walnuts, peanuts or pecans may be used. serve on a lettuce leaf. e. h. pineapple salad. ore pineapple, shredded. add same amount of white grapes after they have been skinned and seeded. equal parts of celery cut in small pieces. moisten with cream mayonnaise. mrs. i. b. lowe. pineapple salad. package of knox envelope gelatine soaked in cup water. scald juice of can of pineapple. add enough water to juice to make cups. chop pineapple. bottle small white onions. put over the fire, add one cup sugar, stir the dissolved gelatine in boiling juice. put the chopped fruits in molds and pour over the liquid. serve on lettuce leaves with a boiled dressing. clara luke lowery. candle salad. arrange a lettuce leaf cn small plate with slice of pineapple on top and half a large banana in center of pineapple. fasten with piece of toothpick, a marachino cherry on top of banana and pile salad dress- ing around banana on top of pineapple. for dressing use equal parts of boiled dressing and whipped cream, or one-third dressing and two- thirds cream, according to taste. mrs. ora harden. quick apple salad. pare whole smooth apples, remove core and slice crosswise, making slices thin but not to break, lay on lettuce leaves, cover with mayonnaise and sprinkle with nut meats. anna prusha. potato salad. cut cold boiled potatoes into slices or dice. soak for two hours or longer in french dressing into which a large onion has been grated or sliced. pour off french dressing and add mayonnaise or boiled salad dressing and chopped hard boiled eggs. mrs. c. e. brown. italian salad. head lettuce. cup cooked rice. cup beets. arrange nests of lettuce. place cold boiled rice on lettuce in cur shape. into cups drop diced beets. across the top place chopped parsley. serve with boiled salad dressing. mrs. c. e. brown, green pepper and cottage cheese salad. cut off end and stem of pepper, remove seeds and wash in cold water. drain, fill with cheese mixed with chopped english walnuts. press mixture in pepper, set aside until firm. when ready to serve cut in slices and lay on lettuce leaves. serve with mayonnaise. it is also good to serve in combination with tomatoes. mrs. c. d, wolfe. fruit salad. grapefruit, peel and remove pulp. oranges, peel and remove pulp. bananas, sliced, can pineapple or slices of fresh fruit. mix with a good thick salad dressing. this will serve generous portions. mrs. w. h. dailey. french fruit salad, oranges. bananas. / pound malaga grapes. english walnut meats. head lettuce. french dressing: peel oranges and remove pulp separately from each section. peel bananas and cut in inch slices. remove seeds from grapes. break walnut meats in pieces. mix prepared ingredients and arrange on lettuce leaves and serve with french dressing: alice decker. jellied chicken salad. cut up a fowl, cover with water add two small sliced onions, bay leaf, few stalks celery, green pepper and boil until meat fails from bones. when half cooked add one half tablespoonful salt. strain, reduce stock to two cups, skim off fat and add one tablesponful gelatine soaked in four tablespoonfuls cold water. decorate bottom of mold with chopped parsley and slices of hard boiled eggs, add a layer of chicken cut in pieces, sprinkle with salt and pepper, cover with stock. when cold and thick add another layer of chicken and eggs and more stock until all are in. when firm serve with mayonnaise dressing. plain chicken salad. for chicken salad cook chicken same way. cut in pieces and soak. several hours in french dressing and part of stock then add two. thirds as much celery cut up to chicken after draining and mix with mayonnaise. garnish with chopped hard boiled eggs and capers. mrs. c. e. brown. olive and shrimp salad. two cups shrimps are mixed with two cups stuffed olives and seasoried with celery salt and paprika. serve with mayonnaise dress- ing tomato jelly salad. envelope gelatine. stalk celery. cup cold water. cloves. cups tomotoes. few grains cayenne. / onion. tablespoonfuls vinegar. % bay leaf. pirch of salt. scak gelatine in cold water five minutes. mix remaining ingre- dients except vinegar, boil ten minutes, add vinegar and soaked gelatine. when gelatine is dissolved strain, turn into mould or line mould with sliced hard boiled eggs. serve with mayonnaise dressing. mrs. c. e. brown. jellied chicken salad. soak box gelatine in cup of water, add cups ( of boiling water) and teaspoonfuls of beef extract, a teaspoonful of onion juice and a pinch of salt. when half cooked add a cup of minced chicken, / cup nut meats, about a dozen olives cut in pieces and cup canned tomatoes, pressed through a sieve. this can be prepared the day before. mrs. c. d. wolfe. prune salad. drain stewed and sweetened prunes ard remove pits. fill cavaties with nut meats. serve on lettuce leaves with mayonnaise dressing to which whipped cream has been added. mrs. c. d. wolfe. walnut salad. use english walruts, crack, remove the meat in perfect halves. mix with an equal quantity of celery cut into small cubes. place on lettuce leaves and cover with mayonnaise . for waldorf salad use chopped apples with celery and nuts. mrs. c. e. brown olive oil salad dressing. blerid tablespoonfuls of oil, heaping tablesponfuls flour, add cup boiling water, / teaspoonful mustard, / teaspoonful salt, dasin cf cayenne, cup lemon juice or vinegar, egg yolk, cook until thick. cool, but not cold, then add cup oil, beating all the time, last ada' white of egg beaten stiff. mrs. r. v. armstrong. salad dressing without oil. yolks of eggs, to them add tablespoonfuls sugar, hearing tablespoonful salt, tablespoonfuls melted butter, heaping table- spoonful mustard, tablespoonfuls of flour, dash of cayenne pepper and rub together until smooth; thin gradually with a cup of sweet: milk. stir this into cup boiling vinegar, stirring constantly until it thickens, then add whites of eggs—well beaten. if to be used at once do not put in whites until cold. olive oil may be added when cold if · desired. mrs. r. v. armstrong. salad dressing. one cup vinegar put on the stove and heat. make a paste of tablespoonful flour, tablespoonful sugar, teaspoonful of mustard salt and the yolk of egg or more if desired. stir vinegar in this mixture slowly and then put back on the stove to thicken stirring continually. mrs. harry runyon. salad dressing. tablespoonfuls sugar. tablespoonful salt. tablespoonfuls melted butter. yolks of two eggs. tablespoonfuls flour. tablespoonful mustard. dash of cayenne. cup sweet milk. cup boiling vinegar. whites of eggs. mix sugar, salt, butter, flour, mustard, cayenne, yolks of eggs with milk-cooking in a double boiler to make a cream sauce. while hot add the boiling vinegar, stirring until blended. remove from fire and when slightly cooled add the stiffly beaten egg whites. oil may be added if desired. mrs. robert armstrong. fruit salad dressing. juice of oranges. juice of lemons. eggs. / cup sugar. cup whipped cream. beat juice of oranges and lemons with eggs, add sugar and boil until clear. when dressing is cool add whipped cream. this dressing may be used with any combination of fruit. mrs. h. j. harp. eggs. boiled salad dressing. cup weak vinegar. two-thirds cup of milk. tablespoonfuls flour. lump of butter. tablespoonfuls sugar. tablespoonful mustard. tablespoonful salt. mrs. f. p. vaninwegen. salad dressing. tablespoonfuls sugar. tablespoonful mustard. tablesponful butter. whole egg. / cup vinegar. pinch salt. mrs. fannie r. pinkel. french dressing. tablespoonfuls olive oil. tablespoonfuls vinegar or lemon juice. one-third teaspoonful salt. teaspoonful dry mustard. dash of cayenne. dash of paprika. / teasponful onion juice if liked. pour vinegar over salt, pepper and mustard. adding oil last. a large amount of this be made and bottled and kept in ice box ready for use. mrs. c. e. brown. mayonnaise dressing. or egg yolks. cup olive oil. / teaspoonful salt. teaspoonful dry mustard. tablespoonfuls lemon juice. dash of cayenne or paprika. to egg yolks and mustard add a few drops of olive oil at a time beatirig with a fork until it begins to thicken, then use an egg beater and beat, adding oil and lemon juice alternately and add ingredients. if all are cold it can be made in a short time. if it curdles start with a fresh yolk and add the curdled lot a drop at first, then add faster and beat hard. mrs. c. e. brown. thousand island dressing. tablespoonfuls mayonnaise. small pimentos teaspoonful chili sauce. teaspoonful vinegar or lemon teaspoonful worstershire juice. sauce. chopped pickles if desired. mash pimentos well with fork add other ingredients and mix. use as salad dressing on lettuce hearts or vegetable salad. mrs. c. e. brown, russian dressing. cup mayonnaise. teaspoonfuls chopped green peppers. teaspoonfuls pimentos. teaspoonfuls chopped chives. yolk of hard boiled egg, sifted. teaspoonful paprika. tablespoonfuls chili sauce. mrs. c. e. brown. malaga grape salad dressing. yolks of eggs well beaten. tablespoonfuls sugar. / teaspoonful salt. pinch cayenne pepper. teaspoonful butter. tablespoonfuls vinegar. cook in double boiler until very thick stirring constantly and cool- ing slowly to prevent curdling. let it get thoroughly cold and just before serving add pint of whipped cream unsweetened. mrs. c. d. wolfe. salad dressing. eggs. teaspoonfuls flour. teaspoonful mustard. teaspoonfuls sugar. cup vinegar. pepper and butter. cook in double boiler, when cold add cup cream or milk. mrs. dean haggerty. fruit salad dressing. juice of oranges. juice of lemons. eggs. / cup sugar. cup cream. beat juice of oranges and lemons with eggs. add sugar and boil until clear. add cream (whipped) when dressing is cool. pour on salad when ready to serve. marion h. mills. commons potter's store good goods, like good recipes, always please. whatever you buy here carries our personal guarantee; and you will find us mighty anxious to make good. this has been our policy for over thirty- five years, and we find it a good one yet. good things to eat and wear dry goods linoleum wall paper groceries pictorial review patterns every one likes them potter's store sussex : new jersey res berry cakes. quart flour. tablespoonful lard. tablespoonful butter. scant pint of milk. cup sugar. egg salt, tablespoonful baking powder. quart of huckleberries. mix powder, salt in flour, add shortening, stir berries with sugar and add to milk. pour over flour and stir only enough to mix in- gredients. bake in muffin rings or gem pans. mrs. james h. dunning. grape juice dessert. / cup grape juice. cup water. cup sugar. tablespoonfuls corn starch. nutmeats. let grape juice and water come to boil. add sugar, corn starch mixed with a little cold water. boil all minutes. when cool drop in slices of peaches or oranges, and some nut meats. serve cold with whipped cream. mrs. james miller. baked apple pudding. make a soft biscuit dough. slice apples, sugar, nutmeg. cover with dough and bake. mrs. bird. .. eggs. apple cake pudding. cups flour. / teaspoonful salt. tablespoonfuls melted butter. teaspoonfuls baking powder cup milk tablespoonfuls sugar. tart apples. process: sift together the dry ingredients. beat yolks of eggs until thick and lemon like; add to first mixture, then add melted butter and milk stirring constantly until mixture is smooth. fold in beaten whites. pare, core and cut apples in eighths; press sharp edges into batter in three parallel rows. sprinkle with two tablespoonfuls of granulated sugar mixed with one-half teaspoonful cinnamon. bake twenty-five minutes in a hot oven. serve hot with hard sauce. mrs. brownell. cream. apple crisp. quart sliced apples. teaspoonful cinnamon. cup sugar. cup water. cup flour. tablespoonfuls butter. butter a baking dish and fill with apples, water and cinnamon mixed. work together the sugar, flour and butter until crumbly and spread over the apples. bake uncovered about a half hour. serve with j. l. a. apple pudding. cup milk. egg well beaten. tablespoor.ful of butter (melted.) cup sugar (scant.) teaspoonful baking powder and flour enough to make a nice batter. slice medium sized apples and mix with batter. pour all in a greased pudding dish and bake from to of an hour. mrs. naaman sutton. berry sauce. white of egg beaten stiff, add cup sugar and beat hour. add cup crushed berries. mrs. r. v. armstrong. sauce for puddings. cup sugar and tablespoonful of flour mixed together. beat egg and add to it tablespoonfuls of cold water, then add these slowly to the sugar and flour. put cup of milk and butter size of a walnut irito a double boiler. when this is boiling add other ingredients slowly. cook a few minutes and flavor with teaspoonful of vanilla. this is an excellent sauce for apple pudding. mrs. naaman sutton. strawberry sauce. cup sugar. cup butter. pirit of strawberries. cream butter and sugar, crush berries and mix well together. tɔ be eaten on boiled rice or cottage pudding. chocolate sauce. cup sugar. tablespoonful flour. tablespoonful (keaping) butter. cups boiling water. pinch salt. squares unsweetened chocolate. mix sugar and flour. add boiling water. put on fire and when it begins to boil add the butter, chocolate and salt. cook until consistency of cream. remove from fire and serve hot or cold. mrs. frank wilscn. chocolate pudding. cups of milk. one square chocolate put in milk and let come to boil. add the beaten yolks of eggs, tablespoonfuls of corn starch which has been dissolved in a little water. cup of sugar. pinch of salt. teaspoonfuls vanilla. put in pudding dish, set in oven until well heated through, then spread over top a meringue made of the whites of eggs, table- spoonfuls of powdered sugar and teaspoonful of vanilla. mrs. naamon sutton. steamed chocolate pudding. squares baker's chocolate, melted with tablespoonful butter. tablespoonfuls sugar. / cup milk. egg yolks. cup flour. teaspoonfuls baking powder, mix and steam half hour. sauce. tablespoonfuls butter beaten with tablespoonfuls powdere: sugar. beat whites of eggs stiff and add flavor. mrs. wyker. chocolate pudding. / cupsugar. egg / cup milk. cup flour. teaspoonful baking powder. pinch of salt. large spoonful butter. / square of chocolate (melted.) mix well and steam one hour. sauce. eggs. cup powdered sugar. beat well and flavor with vanilla or serve with whip cream. burnt cream pudding. quart of milk-heat. cup sugar—burnt. stir into milk. have ready yolks of eggs, tablespoonfuls flour, add a little milk to soften. pour mixture in milk, not to hot. then boil and flavor. meringue on top. mrs. bird. cottage pudding. egg sauce egg. cup milk. butter size of an egg stir in teaspoonfuls cornstarch. cup milk. boil, take from fire, add yolk egg / cup sugar. and beat well. teaspoonfuls baking powder pour over beaten white of egg and flour. add flour. vanilla. serve with egg sauce. mrs. d. k. marshall. sauce. tablespoonful butter. cup powdered sugar. / cup cream. whipped. vanilla fig pudding. pound figs. cup sweet milk. cup bread crumbs. cups flour. cup suet. cup brown sugar. cup nut meats. teaspoonful nutmeg. teaspoonfuls vanilla. pinch of salt. . eggs. teaspoonfuls baking powder. steam three hours. c. l. h. prune souffle. / pound prunes. tablespconfuls powdered sugar. teaspoonful vanilla. eggs. beat the yolks of eggs and sugar to a cream. add the vanilla and mix with prunes, the prunes having been stewed, drained and stones removed and cut in pieces. when ready to serve fold in the whipped whites of eggs to which a dash of salt has been added. turn into a pudding dish and bake in a moderate oven twenty minutes. serve at once with custard sauce. mrs. c. e. brown. cocoanut pudding. pint milk. / cup sugar. cup rolled crackers. tablespconfuls cocoanut. pinch of salt. yolks of eggs. teaspoonful flavoring. bake like custard. use whites of eggs with a little sugar for meringue. m. f. elston. chocolate souffle-a hot dessert. ounces of chocolate. cup sugar. rounded tablespoonfuls flour. rounded tablespoonful butter. cup milk or cream. yolks of eggs. whites of eggs. teaspoonful vanilla. melt the butter in a saucepan, stir into it the flour and let cook a minute but not brown. add slowly the milk and stir until smooth and a little thickened remove from fire and turn it slowly into the yolks and sugar which have been beaten to a cream. mix it thoroughly and add melted chocolate which has been dissolved with a few tablespoon- fuls of milk. stir until it is well mixed, set in the ice box to cool after rubbing a little butter over the top so a crust will not form. when ready to serve, stir the mixture and add the stiffly beaten whites of eggs and turn into a buttered tin and fill two-thirds full. place in a pari of hot water. cover and bake thirty minutes. serve hot keeping the cover on until it reaches the table. serve whipped cream with it. mrs. c. e. brown nyack steamed pudding. tablespoonful butter. cup molasses. / cup sugar. / teaspoonful cloves. / teaspoonful cinnamon. cup milk (or perhaps more.) / teaspoonful soda. -- egg. cups graham flour. cup raisins. sift soda and flour together. steam about hours. sauce for same. large cup sugar. / cup butter, beat to a light froth, then add and beat well with it the yolk of one egg, beat the white very stiff and this with the brandy ( flavoring.) a little cream may be added if you wish it thinner. then set it on a pot of hot water for half an hour or so stirring occasionally. serve very hot. alice tyler. brown betty. into a quart pudding dish arrange alternate layers of sliced apple and bread crumbs, season each layer with bits of butter, a little sugar pinch each of ground cinnamon, cloves and allspice. wheri dish is full pour over it a half cupful each of molasses and water mixed. cover with crumbs and butter. place dish in pan of hot water, bake three quarters of an hour or until apples are tender. raisins may be added if liked. serve with hard sauce. mrs. c. e. brown. bread pudding with lemon sauce, quart sweet milk. cups bread crumbs. egg whites and yolks beaten separately. teaspoonful soda dissolved in hot water. tablespoonfuls butter and a pinch of salt. bake in oven until set. lemon sauce. large cup sugar. / cup butter. - egg lemon (all the juice and half the grated rind.) tablespoonfuls hot water. flavor with nutmeg. cook this in double boiler until thick. queen f puddings. pint of nice bread crumbs. cup sugar. quart of milk. egg yolks. grated rind of lemon. butter size of egg. bake like custard. when baked spread over the top, slices of jelly and cover whole with whites of eggs beaten to a stiff froth with sugar and juice of lemon-brown lightly. mrs. rust. bird's nest pudding. tablespoonfuls sugar. cup milk, eggs. tablespoonfuls baking powder. to be steamed. mrs. wm. ayers. steamed pudding. / cup sugar. tablespoonful butter. cup milk. cups flour. teaspoonfuls baking powder. mrs. fannie pinkel. cups flour. egg graham pudding. cups graham flour. / cup molasses . cup butter. cup sweet milk. two-thirds cup currants. two-thirds cup raisins. egg teaspoonful soda. salt and spice. steam or hours. serve with liquid sauce. ora belle dewitt. steamed graham pudding. cups graham flour. cup molasses. / cup milk. cup raisins. teaspoonful soda. egg steam hours. hard sauce dressing. cup confectionery sugar. butter size of egg. pinch of salt. teaspoonful vanilla. moisten with a little cold water, just enough to mix weil. mrs. l. vanriper. graham pudding. tablesponful of butter. / cup sugar. cup molasses. teaspoonful cloves and cinnamon. / cup milk (or more.) / teaspoonful soda. egg. cups graham flour. put soda in flour and sift together. cup raisins. steam hours. sauce. / cup butter. large cup sugar. beat to a light froth, then add and beat with it the yolk of one egg. beat the white very stiff and mix with the flavoring, add a little cream if you wish it thinrer-then set it on a pot of hot water minutes or longer. write for our free book coffee and coffee making take our word for it excelsior coffee is the best we can buy . try this brand, and you will admit your coffee troubles are over. we recommend pulverizing and percolating for best results. excelsior mills, est. . huntoon, paige & co., inc. importers, paterson, n. j. ; ice cream and ices maple mousse. whip cne pint of cream, beat the yolks of four eggs, put in a pan a generous cup of maple syrup, stir in the yolks of the eggis after they are well beaten and place in double boiler and cook until it thickeris, stirring cons'antly, remove from fire and stand dish in pan or cold water and beat the mixture with an egg beater till cold, then gently add the whipped cream and pack in a freezer until chilled three or four hours, stirring once or twice and serve. c. w. p. tortoni. bcil cup of sugar and cup of water uritil it threads. beat yolks and whites of eggs separately then mix, pour hot syrup on the eggs gradually stirring until cool, thick and creamy, flavor with one teaspoonful vanilla, whip one pint of cream, add to the mixture; grate one dozen stale coccanut macaroons, put crumbs in the mold then turn in the tortoni, thin the rest of crumbs, pack mold in salt and ice arid let stand five hours. mrs. s. r. mills. frozen pudding. prepare one pint of rich boiled custard quite thick, flavor with vanilla, when cold; fold in / pint chilled double cream whipped solid. freeze slowly, when the cream begins to congeal, stir in one cup of chopped candied fruits that have been soaked in (maraschino cordial) (non-alcoholic) for four hours. also add a little cordial, freeze until firm and smooth. mrs. w. l. geddes. ice cream. / quarts milk. tablespoonfuls cornstarch. eggs. cups sugar. salt. tablespoonfuls vanilla. pint of cream whipped-added to custard when cool. then freeze. j. w. l. butter scotch sauce. boil minutes cup brown sugar, / cup water, tablespoonful vinegar, butter size of walnut. serve hot with vanilla ice cream and salted almonds. mrs. norman davis. strawberry ice cream. mash quart of strawberries and add cup lemon juice, cup sugar then set in ice to cool. when cold, add pint of rich cream and stir well then put in freezer. mrs. a. c. tully. water ices. water ices are made of fruit juices and syrup. boil a quart of water and two and one half cups granulated sugar ten minutes; strain, add fruit juice and freeze for orange ice, add juice of six oranges and one lemon to the quart of syrup, for lemon ice, juice of four lemons and one orange. strawberry or other fruit juices use one and one half cupful to one quart of syrup, or one and one half cup fruit pulp may be used with one quart syrup. mrs. c. e. brown. sherbet ( in .) cups sugar. cups water. oranges. pineapple. lemons. bananas. eggs. boil sugar and water minutes, when cool add pulp and juice of fruit chopped fine. freeze to a mush. add egg white and finish freezing. mrs. j. w. walters. cakes pound cake. cream together: cup butter. cups sugar and add beaten yolks of eggs. cup milk. teaspoonful soda, dissolved in hot water. teaspoonful cream tartar sifted in scant cups flour. lastly beaten whites of eggs, flavor to taste. of recipe makes a good-sized cake. mrs. c. meade. jelly roll. cup sugar. cup flour. cup wafer. eggs. teaspoorful baking powde“. lake in d ipping pan, lay upon towel and roll. this makes a nice sponge cake. mrs. f. g. bird. lemon sponge cake. cup sugar. cup of milk. rird of one lemon grated and the juice. a little salt, small piece of butter. eggs. tablespoonfuls flour. cream the sugar, salt, flour and butter. then add lemon juice and rind. yolks of eggs, then cup of milk and lastly whites of eggs beaten very stiff. mrs. h. beardslee. yellow layer cake. cups sugar. cup cream. cups flour. eggs. teaspoonfuls baking powder. pinch of salt. (uce white for frosting.) mrs. r. v. armstrong. sponge cake. beat yolks of eggs and cup cold water until very foaming'. beat in cup sugar, heaping cup flour, lheaping teaspoonful baking powder, and last whites of eggs beaten very stiff. flavor before edding whites. mrs. r. v. Årmstrong. black chocolate cake. cup sugar, heaping. / cup butter. egg and more yolk. cup milk. chocolate. cups flour. teaspoonful soda. teaspoonful vanilla. chocolate part: melt cake baker's chocolate. tablespoonful sugar. cup milk. yolk of egg. cook until smooth. bake about minutes in moderate oven. mrs. charles tuttle. marble cake. cup butter. / teaspoonful cinnamon. cup sugar. / teaspoonful nutmeg. egg yolks. teaspoonful salt. cup milk. teaspoonful flour. egg whites. teaspoonfuls baking powder. tablespoonful molasses. cream butter, add sugar, yolks of eggs beaten until thick. flour in which baking powder has been added. milk and egg whites beaten till stiff. to one-third of their mixture, add the spices. pour into pan the light and dash mixture irregularly. mrs. lowe. nut cake. cup butter. / cups sugar. eggs. cups flour. / teaspoonfuls royal baking powder. cup milk. cup meats. rub the butter, sugar both to a light cream; add the eggs, beaten a little, then the flour, sifted with the powder. mix with the milk and nuts into a rather firm batter and bake in a paper lined tin, in a steady oven minutes. mrs. w. h. morrow. crumbs. tab.espoonfuls flour. tablespoonfuls sugar. tablespoonful butter and lard. pinch of salt. teaspoonful cinnamon. rub between hands and sprinkle over top. mrs. emma nass. white cake. cups sugar. cup butter. cup milk (scant.) whites of eggs. cups flour. cup cornstarch. teaspoonfuls baking powder. cream butter and sugar. mix flour, cornstarch and baking powder. add milk and whites of eggs beaten, last flavoring. mrs. mary clark. cup cake. beat the yolks of eggs with one cup of butter and cups of sugar, add one cup of milk, cups flour, teaspoonfuls baking powder. add whites of eggs last beaten to a stiff froth. vanilla. mrs. wyker. roll jelly cake. eggs. cup sugar. cup flour. teasponful baking powder. tablespoonful cold water. salt. mrs. william youmans. white cake. one-third cup melted butter. break in eggs, fill cup with milk. add cup sugar. cup flour (large.) teaspoonful baking powder. vanilla. mrs. miles k. wilson. chocolate cake. cake chocolate, boil in cup milk, cool and add cup sugar. tablespoonful butter. egg. / cup milk. / teaspoonful soda dissolved in milk. / cups flour. vanilla mrs. theodore dennis. sweet milk chocolate cake. heaping cup sugar. tablespoonful butter. eggs. cup milk. cups flour. teaspoonful soda. teaspoonful vanilla. teaspoonfuls cocoa. take half of the milk, yolk of one egg and cocoa, beat together and add last. dissolve soda in other half of milk. mrs. marshall vansyckle loaf chocolate cake. large cup of sugar. butter size of an egg. / cup coffee or sour milk. yolk of egg. squares of chocolate dissolved into a little water. cups of flour. even teaspoonful soda. teaspoonful of vanilla and a pinch of salt. bake about minutes. mrs. naaman sutton. black chocolate cake. cup sour milk. cake chocolate. yolks of eggs. cup boiling water put on chocolate. teaspoonfuls soda. tablespoonful vanilla. cups (scant of flour.) cups sugar. mrs. f. coykendall. white cake. / cup butter. cups sugar. eggs. two-thirds cup milk. cup flour, cup cake flour. teaspoonfuls b. p. teaspoonful vanilla. e. j. t. coffee cake. cups brown sugar. cup molasses. cup strong coffee. cup butter. cups flour. pounds raisins. pound citron. teaspoonful cloves. teaspoonfuls cinnamon. teaspoonful soda. mrs. mary e. coykendall. eggs. chocolate cake. cup butter. cups sugar. eggs. cup sour milk. even teaspoonful soda. cake baker's chocolate dissolved in / cup boiling water. / cups flour (not scant.) vanilla-put together with the following filling: cups confectionery sugar. heaping teaspoonfuls cocoa. butter size of walnut. vanilla. lena ewald. chocolate loaf or layer cake. / cups sugar. / cup sugar. eggs. cup milk. cups flour. teaspoonfuls baking powder. squares unsweetened chocolate. vanilla. cook / cup sugar. cup milk and chocolate. add to dough last. does not make a black cake but a very sweet and moist one. cream cup sugar and % cup butter, add beaten eggs, cup milk, flour, baking powder. mrs. anson dewitt. rich chocolate cake. cream one cup butter, add two cups sugar and mix quite smooth. add the beaten yolks of five eggs, one cup sour milk, one teaspoonful soda dissolved in a tablespoonful of hot water. stir all together then add two and one-half cups flour. fold in last the stiffly beaten whites of two eggs. bake in layers or a long shallow pan. if layer cake, cut up marshmallows in small pieces and put between the two cakes while still hot cover with white frosting. this will keep a week. mrs. frank kimble. chocolate cake. eggs. cups sugar. cup of butter. cup sour milk. cups sour milk. teaspoonful of soda. cake chocolate dissolved in cup boiling water, wait until cold before stirring in cake. mrs. l. vanriper. black chocolate cake. cups flour. cup sugar. egg teaspoonfuls cocoa. cup milk (sour.) teaspoonful soda (dissolved in little milk.) butter size of an egg. teaspoonful vanilla. mrs. f. p. vaninwegen. black chocolate cake. cup sugar.. egg and yolk of another. heaping tablespoonful butter. cup sweet milk. to prepare chocolate melt in a dish cake baker's chocolate, add yolk of egg, tablespoonfuls sugar, / cup milk, allow this to cool. add teasponful scda and teaspoonful vanilla, stir into cake. mrs. wm. van houten. chocolate cake. eggs. egg. cup butter. boiling water. cups flour. teaspoonful soda. tablespoonfuls cocoa. cup sour milk. vanilla. mrs. stanley case. devil's food cake. cup shortening. cup sugar. three-eighths cup milk. squares chocolate. cups flour. / cup mashed potatoes. teaspoonfuls royal baking powder. cup nuts chopped. teaspoonful vanilla. cream shortening; add sugar, melted chocolate and mashed potatces. mix well. add benten egg, milk and dry ingredients which have been sifted together. beat, add nuts and vanilla. mix and bake in greased shallow tins minutes. icing. / cup granulated sugar. to marshm^llows. white of egg. oue-third cup water. few drops vanilla. boil sugar and water to soft ball stage. add marshmallow, pour slowly over beaten egg white. add flavoring and spread thick. me't ources unsweetened chocolate with teaspoonful butter spread thin coating of this chocolate over white icing when cool. mrs. c. e. brown. angel cake. . cup sugar. one and one-thirds cups flour. / teaspoonful cream of tartar. teaspoonfuls baking powder. teaspoonful salt. two-thirds cup scalded milk. teaspoonful vanilla. whites of eggs. mix and sift times sugar, flour, cream of tartar, baking powder, salt. add milk very slowly while still hot, beating continually, add vanila. mix well and fold in whites of eggs beaten until light. turn into an ungreased angel cake tin and bake in a slow oven minutes. mrs. ford ewald. mrs. james miller. dark chocolate cake. cup butter. cups sugar. cups milk. cups sour milk. eggs. heaping teaspoonful soda. / cake chocolate. vanilla. cups flour. mrs. emil h. desoto. chocolate cake (two layers.) eggs. large cup sugar. cup butter. cups flour. / cup milk. teaspoonful soda. teaspoonful vanilla. cake baker's chocolate (melted) and cook with cup milk, yolk of one egg. stir chocolate with other ingredients. use white for icing. mrs. lewis van sickle. chocolate loaf cake. beat well egg and cup sugar. add cups of flour sifted or times, / teaspoonfuls of baking powder and a pinch of salt. add cup of cold water, of a cake of chocolate and a lump of butter size of an egg. melt the butter and chocolate together and put in vanilla. mrs. h. k. cocoa cake. / cup water and lieaping tablespoonfuls cocoa, smooth and thick. remove from the and add tablespoor.ful butter. cup sugar. egg bearen in cup of water. / cups sifted flour. level teaspoonful soda and flavor with vanilla. mrs. fannie r. pinkel. sunshine cake. eleven egg yolks. cup butter. / cups flour. teaspoonful soda. cups sugar. cup milk. teaspoonful vanilla. teaspoonful cream tarter. angel cake. whites of eggs. two-thirds cup sugar sifted. cup flour. teaspoonful cream of tartar added to flour sifting times, then sift together. beat whites very stiff, add sugar and beat until like icing, then add teaspoonful vanilla, lastly the flour, stirring as little as possible. bake in an unbuttered tin in a slow oven, and turn upside down to cool. mrs. marshal vansyckle mrs.. m. h. dennis. angel cake. whites of eggs. / cups sugar. cup flour. teaspoonful of cream of tartar. teaspoonful vanilla. put cream of tartar in flour. sift flour and sugar each times, add slowly to the well beaten eggs. bake or minutes in a mcderate oven. mrs. frank quince. angel cake. whites of eggs. teaspoonful cream of tartar. cup sugar. cup flour. teaspoonful salt. teaspoonful vanilla. beat eggs until frothy, add cream of tartar and beat until stiff, add sugar gradually, then flour, salt and vanilla. bake in an un- buttered tube pan or minutes. mrs. harry runyon. eggs. rolled jelly cake. cup sugar. cup hot water. cup flour. teaspoonful vanilla. teaspoonfuls baking powder. spread with jelly and roll in cloth while hot. mrs. w. g. vanhouten. hickory nut drop cake. eggs. cup sugar. cup ground meats. cup flour. teaspoonful baking powder. tablespoonfuls sweet cream. drop on buttered tins and bake in quick oven. mrs. jackson case. cocoanut cake. cup butter. cups sugar. yolks of eggs and whites of . cup sweet milk. cups flour. teaspoonfuls baking powder. bake in jelly tins. cover with icing and freshly grated cocoanut. mrs. j. m. martin. boiled fruit cake. cups flour. cup raisins. cup currants, cup water. cup lard. cup sugar. teaspoonful cinamon. teaspoonful cloves. teaspoonful soda. teaspoonful salt. flavor with lemon. put everything together in an agate saucepan and bring to a boil, let boil a few minutes, take off and when lukewarm stir in flour and soda. mix well and add flavoring. bake one hour in moderate oven. mrs. josephine case. molasses cake. cup molasses. cups flour. tablespoonful lard. teaspoonful soda, dissolvd in cup boiling water. pinch of salt. cup raisins. mrs. r. j. quince. vo! feather cake. cups flour. cup sugar. cup milk. cup butter. teaspoonfuls baking powder. teaspoonfuls vanilla. cream sugar and butter together, then add milk, then beaten yolks of eggs, add flour and baking jowder, add whites beaten very stiff, last bake layers in a quick oven, use any good filling. mrs. j. j. reiff, phila, pa. tit-tat-toe-cake. beat eggs very light. add a cream made by beating / cups sugar and / cup butter, cup sweet milk. large pinch of salt, teaspoonfuls baking powder stirred in flour. divide dough made into parts. to one part add cup raisins and cup currants (chopped), grate teaspoonful nutmeg with teaspoonful cinnamon add to nd part tablespoonful grated chocolate and teaspoonful vanilla for rd part. the one light colored layer should be flavored with lemon. when baked put the chocolate layer on bottom, fruit next. light on top. put together with icing. miss meadow. checkerboard cake. divide any layer cake batter into equal parts and color one part pink, one chocolate and the third part leave white. oil three tins and in them arrange the batter in three divisions. the first tin may have a ring of white the outer edge next a ring of pink and center filled with chocolate. second tin would then have pink around the outer edge. chocolate next and white in center. third would then have chocolate in outer edge white next and pink in center. make each strip as equal as possible. when three layers are put together with white icing. mrs. frank meeker. date cake. pound dates (chopped.) cover with cup boiling water. stir in: . teaspoonful soda. cup sugar. egg. tablespoonfuls butter. cups flour. salt and flavoring. a. c.h. plain loaf cake. / cup butter. / cups sugar. whole eggs. cup milk. cups flour. teaspoonfuls baking powder. teaspoonful vanilla extract. pinch of salt. bake in an arigel cake ţin of an hour. use any covering pre- fered. mrs. h. carter. strawberry roll. sift cups flour. teaspocnful sugar. teaspoonful salt. tablespoonfuls baking powder. tablespoonfuls shortening. melt to a soft dough, with / cup cold milk. roll out into a thin cblong sheet with a cover of hulled strawberries, sprinkle with sugar, a dash of nutmeg. dot with pieces of butter. roll up like jelly rolls, lay in a greased pan, then brush with milk. bake ina very hot oven. serve with hard sauce to which has been added a few spoonfuls of crushed strawberries. mrs. w. l. geddes. white wedding cake. cup butter. cup chopped almonds. cups sweet milk. cup chipped citron. egg whites. cup thick pear preserve cups grated cocoanut. level teaspoonful salt. teaspoonful orange extract. teaspoonful extract of lemon. teaspocnful almond extract. tablespoonfuls baking powder. cups sugar. cup candied pineapple. cups flour. cream together the sugar and butter. add the milk then the extract, shredded coccanut, and nut meats. dredge the fruits withpart of the flour and add to the rest of flour, the baking powder and salt, then add the stiffly beaten egg whites. bake in a loaf in slow oven for abcut hour then in a hotter oven until done. josephine titsworth. mocha cake. . egg . cup sugar. cups flour. tablespoonfuls cream. tablespocnfuls baking powder. filling for saml. cup powdered sugar. butter size of a walnut. tablespoonfuls cocoa. wet with coffee, vanilla. • mrs. w. h. cole. sour cream cake. cup sour cream. cup sugar. cup raisins (chopped.) egg / teaspoonful cinnamon, cloves and nutmeg. / cups flour. teaspoonful soda. bake in gem pans. mrs. . benham. jam cake. cup sugar. cups flour. / cup butter. : eggs. teaspoonful soda. tablespoonfuls of sour cream or butter milk. cup jam (any kind.) teaspoonful of nutmeg. teaspoonful each cinnamon, allspices and cloves. put everything together. do not beat the eggs, and stir only enough to mix. mrs. j. w. walters. raisin cake. cups water, cups sugar. box raisins. cup currants. cup nuts. cup lard. teaspoonful cinnamon. teaspoonful cloves. boil minutes. when cool add cups flour and one heaping tea- spoonful of soda. bake one hour. mrs. j. w. walters. sponge cake. cups sugar (scant.) tablespoonfuls hot water poured over sugar. then add the beaten yolks of eggs. then the beaten whites of eggs. cups flour sifted with teaspoonful of baking powder. a little salt. flavoring. white may be reserved for icing. s. c. h. sponge cake. beat the yolks of eggs to a foam, add cup boiling water. cups sugar. cups flour. teaspoonfuls cream tartar. / teaspoonful sodą (in a little water.) add the whites of eggs last, put in tablespoonfuls of cold water. a little salt and vanilla. edith shorter. sponge cake. eggs. cup sugar. cup flour. teaspoonfuls baking powder. mrs. henry wherry. sponge cake. eggs, beat yolks and whites, separately. cups sugar. cups ficur sifted times. teaspoorfuls baking powder. cup boiling water. flavoring. mrs. frank meeker. chocolate sponge cake. / cup cocoa. teaspoonful cinnamon. cup sugar. cup cold water, yolks of eggs. cup white flour. heaping teaspoonful baking powder. whites of eggs. mix first four ingredients. drop in egg yolks and beat until sugar is melted. add flour sifted with the baking powder and lastly fold in stiffly beaten whittes of eggs. add teaspoonful of vanilla. bake as sponge cake. mrs. f. u. dickson. cream cake. three eggs, cup of (extra) sugar, small teaspoonful of cream of tartar, small teaspoonful of soda in two tablespoonfuls of water, cup of flour and pinch of salt. filling for same. cups milk, egg, tablespoonful cornstarch, cup sugar. mrs. frank meeker. plain white cake. cup sugar, tablespoonfuls butter, two-thirds cup sweet milk, cups ficur, teaspoonful baking powder, whites of two eggs, beaten to a stiff froth, flavor with lemon. sponge cake. cup sugaz. cup flour. teaspoonful baking powder. sift together times. eggs beaten very light. mix, then add / cup boiling water. teaspoonful lemon or lemon juice. mrs. j. l. mccoy. orange sponge cake. cups sugar. yolks of eggs. juice and grated rind of orange. (put this in a cup and fill with cold water until you have three quarters of a cup of juice.) teaspoonfuls baking powder sifted in cups of flour. whites of eggs beaten till stiff and add filling for same. juice and rind grated of one orange and pulverized sugar. mrs. george mcnair. sponge white cake. white of eggs beaten about half. then add teaspoonful cream tartar. beaten until stiff. cups sugar. cup flour. tablespoonful lemon juice. mrs. emma farber. princeton cake. cream / cup butter ,add cup sugar gradually, beating con- stantly; then add yolks of eggs beaten until thick. mix and sift cups flour with teaspoonfuls baking powder, and add alter- nately with cup milk to first mixture. beat the whites of eggs until stiff and then add to cake mixture. bake in layers in a moderate oven minutes. orange filling. mix together / cup sugar and tablespoonfuls flour, then adı grated rind of half an orange, cup orange juice , egg slightly beaten and teaspoonful butter. cook for minutes in double boiler, stirring constantly. cool before spreading. mrs. george ward. layer cake. · cups sugar. cup butter or crisco (not butterine.) if crisco use level teaspoonful salt. eggs, / cups milk, flavoring. cups flour sifted three times with level teaspoonfuls baking powder. mrs. ora harden. prune cake. cup sugar. tablespoonful butter. egg well beaten. cup sour mik. teaspoonful soda. cups flour. teaspoonfuls cinnamon. teaspoonful cloves. cup well stewed prunes free from pits. bake in two layers. mrs. harry w. beemer. crumb cake. two and one-half cups flour, / cups brown sugar, / cup butter. mix together the same as pie crust. take out cup crumbs, then add! cup sour milk, teaspoonful soda. put in greased pan. sprinkle the crumbs over the top and bake in moderate oven. mrs. shafer. plain vanilla cake. cream together: cup sugar. tablespoonfuls of shortening and egg. add cup milk. cups flour. teaspoonfuls baking powder. teaspoonful vanilla. estate g. edwin pinkel furniture and undertaking sussex, new jersey telephone-f. u., store -j; residence -w mutual 'phone - farmers' union telephone company sussex, n. j. if accident or sickness should suddenly strike, how far is the doctor? with a telephone in your home he is in the next room. this means prompt assistance, relief from pain, life saved. going to let another day go by without a telephone in your home? day and night service. are you economy you will find this book economical for cooking and you will find the new york store economical for buying. trade at new york store proprietor joseph charles when in need of shoes go to p. v. hammond dugdale's market compliments of leader in mcmonagle & rogers manufacturers of fine flavoring extracts vegetables & meats middletown new york f. u. 'phone mutual a leader always dr. j. d. haggerty : look over each issue of the dentist sussex independent, decide for yourself which is the lead- sussex new jersey ing family newspaper in sussex county your judg 'phone ment will tell you. address x-ray work by appoint- the sussex independent ment only sussex, n. j. crullers. beat egg, add cup of fine sugar. beat this until very light and white. add cup of rich sweet milk then sift in pint of flour to which has been added teaspoonfuls of baking powder and level teaspoon- ful salt. beat thoroughly then add flour to make a soft dough but firm. roll out inch thick, cut with an open cutter. fry in lard, roll in sugar. mrs. brice roy. crullers. eggs. pinch of salt. cup sugar. tablespoonful melted lard. / cup milk. cups flour. even teaspoonfuls baking powder. flavor with vanilla. mrs. m. julia howell. crullers. eggs. cup sugar. cup sweet milk. tablespoonfuls melted butter. heaping teaspoonfuls baking powder. pinch of salt with enough flour to make a dough. nutmeg to taste. mrs. mills. crullers. cup sugar. cup sweet milk. egg. tablespoonfuls melted lard. / teaspoonful salt. teaspoonful baking powder. / nutmeg grated. mix rather stiff and fry in hot lard. mrs. g. w. sutton. crullers. three eggs, cups sugar, cup milk. tablespoonfuls lard. teaspoonful soda. flavor with nutmeg. salt, flour. fry inlard. mrs. david tidaback. ginger snaps. pint molasses. teacup lard or butter. tablespoonful ginger. let boil, when cool add small teaspoonfuls soda, and enough flour to roll thin. mrs. henry wherry. .. sugar drop cookies. cups sugar. teaspoonful cream of tartar. cup sweet milk. eggs. / cup shortening. cups flour, stir stiff and drop. teaspoonful soda m. q. cream cookies. cups sugar. eggs. cup sour cream. cup butter. teaspoonful soda. teaspoonful lemon extract. flour enough to make dough soft enough to cut into cookies. mrs. ford ewald brownies. eggs. cup butter. cup sugar. cup flour. cup nuts. squares chocolate. salt. vanilla. beat eggs and sugar, add salt, melted butter and chocolate. beat thoroughly, add flour and chopped nuts spread in a thin layer in a pan and bake in moderate oven. cut in squares. mrs. r. d, ayers. chocolate rocks. cup brown sugar. egg. / cup melted butter cup sweet milk. squares chocolate, grated or melted. / cups flour. cup nut meats. / teaspoonful soda. / teaspoonful baking powder. makes about two dozen good-sized cakes. frosting. egg tablespoonfuls sweet cream. cups powdered sugar squares baker's chocolate melted. cook in double boiler. mrs. d. m. curtiss. oatmeal jumbles. eggs. cups sugar (scant.) cup butter. cups flour. cups oatmeal. teaspoonfuls baking powder. mrs. lewis vansickle. oatmeal cookies. cup sugar. / cup milk (part sour milk.) cup butter. cups oatmeal. teaspoonful nutmeg. teaspoonful salt. egg. even teaspoonful soda. with flour enough to make them roll out thin, dip in sugar. mrs. m. e. elston. cocoanut macaroons. cups dried cocoanut. one-third cup condensed milk. / teaspoonful vanilla. white of egg. mix cocoanut, condensed milk and vanilla thoroughly. beat egg whites until stiff, combine mixtures, shape into cakes. bake in a moderate oven minutes. makes about . mrs. b. w. roy. cocoanut macaroons. whites of eggs. cup sugar. cup cocoanut. cups corn flakes. bake in a slow oven. mrs. r. v. armstrong. meringues or kisses. add a pinch of salt to the whites; beat them stiff then add gradually while whipping three quarters of a cup of powdered sugar. continue to beat until the mixture is stiff enough to hold its shape without spreading when dropped in a ball. add grated lemon rind or a few drops of almond extract. drop teaspoonful on greased pan. sprinkle with powdered sugar and bake or dry in very slack oven for at least an hour. these are kisses. for meringues, drop a heaping tablespoonful on pan and when baked scoop out center from bottom and fill with whipped cream and chopped walnuts. mrs. c. e. brown. besonderen soaps theodore d. dennis fancy and staple groceries sussex, n. j. sole agent for sussex jelke good luck oleomargarine our invariable policy "to supply the highest quality groceries - at- the lowest prices." quality considered casey's quick lunch has all that is good to eat at reasonable prices. home-made bread, pie and cake a specialty dairy made ice cream best in town c. b. case dans les les comia -thirty years- we have been serving you. we want to serve you thirty years more. that means we have endeavored to serve you honestly, and as we have served you in the past, so we shall strive to give you a “square deal” in the future. we want to stay here in business. that means a “square deal” to all. charles e. willson jeweler and stationer hornbeck block, sussex, nj ws the san tox store extract vanilla pure our extract of vanilla used in connection with the recipes in this book will greatly improve the pastry. we select the choicest of mexican va- nilla beans which are the only flavoring ingredients which enter in the manufac- ture of the extract. we also carry a large reserve stock in wood which adds to its flavoring qualities %. we charge no more for this pure ex- tract than is asked for the cheap chemi- cal compound. when purchasing vanilla or any flavoring extract specify lawrence's lawrence drug co., manufacturing pharmacists sussex new jersey eliza she never was nifty. she was kindly and gentle and thrifty: she gave poor people pies, and never made eyes- but then—she was seven and fifty. munford. pies and pastry raisin pie. pound raisins. egg yolks. juice of lemon. tablespoonful corn starch. cook altogether. make meringue of whites of eggs for top. bake bottom crust be- for adding filling. mrs. f. j. vanorden. raisin pie. cup seeded raisins. cup water. level teaspoonful salt. tablesponful corn starch. teasponful sugar. wash the raisins, put in sauce pan with cold water, bring slowly to a boil. add sugar, salt and cornstarch which has been mixed with a little cold water, boil minutes, pour while hot in pie tin, which has been lined, cover and brush top with cold milk. josephine titsworth. raisin pie. cup seeded raisins chopped fine, add cup of water, soak ten minutes or more. cup sugar with heaping tablespoonful flour stirred in. grated rind and juice of lemon. one egg. cream puffs. cup of butter. cup of water into a saucepan. bring to the boiling point, add one cup of sifted bread flour. all at once stir vigorously until the mass forms a ball, which comes away from side bottom of pan. remove from fire, add eggs, one at a time, beating thoroughly after each one is added. drop in greased baking sheets by tablespoonfuls. bake in moderate oven minutes or more. when cool cut the puffs with a sharp knife. fill with whipped cream which has been flavored and sweetened. dust the tops with powdered sugar, can serve same with chocolate sauce if desired. mrs. w. l. geddes. cream puffs and chocolate eclaires. cup shortening. cup boiling water. eggs. soon cup flour. one-eighth teasponful salt. teaspoonfuls baking powder. heat water and shortening in sauce pan until it boils up well, add flour sifted with salt atonce and stir vigorously, remove from fire as as mixed, cool and mix in unbeaten eggs one at a time, add baking powder, mix well and drop by spoonful inches apart on greased tin shape into circle forms with wet spoon. bake twenty five minutes in hot oven, with sharp knife cut for filling and use whipped cream or cream filling, below: cups sugar. pints milk. tablespoonful butter. large tablespoonfuls cornstarch. teasponfuls vanilla. yolks of five eggs. bring milk to boil with the sugar, add the starch dissolved in a little cold water, as soon as it reboils take from fire, beat in egg yolks, return to fire two minutes to set the eggs, add vanilla and butter with powdered sugar. use same mixture for chocolate eclaires only shape inches long, two inches wide, brush with egg. fill with cream.filling after cutting open one side only, cover with chocolate icing. mrs. c. e. brown. cream pie. line pie plates with rich crust and bake. while hot fill with fol- lowing which has been cooked for five mnutes or until thick: quart of milk. cup sugar. tablespoonfuls cornstarch. small piece of butter. egg yolks. nutmeg. whites of eggs beaten stiff with' tablespoonfuls powdered sugar. put on top and brown. very nice to add cocoanut both in filling and on meringue. also can make one half with tablespoonfuls of cocoa or chocolate, flavor vanilla making pies. mrs. j. l. mccoy. cream pie. bake crust and fill while hot, pint of milk, tablespoonfuls sugar, / tablespoonfuls cornstarch ,yolks of eggs, piece of butter size of a small hickory nut; cook together until thick flavor with vanilla or lemon. cover with meringue, made with the whites of eggs beaten stiff and two tablespoonfuls of sugar. sprinkle freely with cocoanut and return to the oven and brown lightly. mrs. . benham. green tomato mince meat. quarts green tomatoes finely chopped, drained and scalded. quarts chopped apples. cup of butter or crisco. pounds seeded raisins. tablespoonfuls salt. pound citron finely sliced. oranges, rird and juice. cup molasses. pound brown sugar. cup cider. boil until mixture looks as dark as raisins, then add tablespoon- fuls each of ground cloves, cinnamon and nutmeg. put into sterile jars and seal. mrs. f. u. dickson. cocoanut pie. beat eggs, add level tablespoonful of cornstarch mixed with tablespoonfuls of sugar, cups scalded milk, and cup of cocoanut, a dash of salt. pour into a deep pie plate which has been lined with a rich paste. bake in a moderately hot oven. cool and cover with whipped cream and sweetened cream and sprinkle generously with chopped cocoanut. mrs. h. j. harden. pumpkin pie. cut the pumpkin without paring, bake it, skin side down until tender, and then scoop out the pulp and sift it, or steam in usual way. for one pie allow cups of pumpkin, cup boiling milk, teaspoon- ful butter, teaspoonful of flour, cup of sugar, / teaspoonful of salt, teaspoonful of cinnamon, teaspoonful of ginger. add egg beaten separately. half bake the crust, fill with the pumpkin and bake. mrs. h. j. harden. lemon pie. grated rind and juice of lemon, cup sugar, yolks of eggs, tablespoonful flour, add cups milk and lemon juice last. use whites for meringue. mrs. r. v. armstrong. lemon pie. lemon juice and grated rind. cup sugar. egg yolks. put the juice and grated rind of lemon on cup of sugar, add yolks of eggs, tablespoonfuls cornstarch dissolved in cold water, then add cup boiling water. cook until thick. have crust baked. then pour in custard. beat whites stiff, add sugar to sweeten and spread on top. brown. mrs. samuel hooey. lemon pie. mix cup sugar with teaspoonfuls cornstarch, add cup boil- ing water and cook until thick stirring constantly, add teaspoonful butter beat egg yolks until lemon colored then add to the mixture with tablespoonfuls of lemon juice and the grated rind of lemon. cool and fill crust, for pie' use the egg whites for meringue. mrs. fred l. daines. lemon pie. cook until it thickens: cups milk. cups sugar. tablespoonfuls of corn starch. add grated rind and juice of lemons and the beaten yolks of eggs, whites of eggs and tablespoonfuls of sugar for meringue. mrs. emily leport. lemon pie. take adeep dish ,grate into it the outside of the rind of lemons. add to that a cup and a halfofwhite sugar, heaping tablespoonfuls of unsifted flour of corn starch; stir it well together, then add the yolks of beaten eggs, beat this thoroughly, then add the juice of two lemons, cups of water, and a piece of butter the size of a walnut. set this on the fire in another dish containing boiling water, ard cook it until it thickens, and will dip up on a spoon like cold honey. remove it from the fire and when cooled, pour into a deep pie tin, lined with pastry, bake, and when done have ready the whites beaten stiff with three small tablespoonfuls of sugar. spread this over the top and re- turn to the oven to set and brown slightly. this makes a deep large sized pie and very superior. mrs. john ray. pineapple pie. scant cup of sugar. cup of sweet cream. cup grated pineapple. lump of butter size of a hickory nut. eggs. tablespoonfuls flour. beat butter and sugar to a cream, add beaten yolks of eggs then flour, then the pineapple and cream and lastly the beaten whites whipped in lightly. bake with under crust only lemon pie filling. grated rind and juice of lemons. cups sugar. tablespoonfuls constarch. yolks of eggs. pinch of salt. cups hot water. lump of butter. mrs. theodore coykendall butter scotch pie. cup brown sugar. eggs. tablesponfuls flour. cup cold water. tablespoonfuls butter, teaspoonful vanilla. mix sugar and flour, add water, stir over fire until thick, add yolks, butter, and vanilla. fill a baked crust, beat the whites and put cn top ard brown in oven. mrs. harry runyon. white potato custard pie. dozen potatoes, peeled and boiled. cups milk. cup sugar. whole eggs. lump butter, size of an egg. teaspoonful cinnamon. teaspoonful vanilla. drain water from potatoes, then mash them fine to prevert lumps. cream them with the butter and milk. beat eggs and sugar together and add to the creamed potatoes. mix well and add flavoring. (meringue if preferred.) egg whites, and tablespoonfuls of sugar, beat the whites then gradually beat in sugar. mrs. h. carter. rhubarb pie. cup rhubarb. cup sugar. one tablespoonful cornstarch, put in a cup and dissolve in a little cold water ,then fill up with boiling water and stir until smooth, yolks of eggs, a dash of nutmeg, a little salt. stir all together and bake thoroughly in under crust. make meringue and cover top. mrs. george. rhubarb pie. fill crust up even with rhubarb. take tablespoonfuls flour, / cup water, cup sugar, butter size of a walnut, blend and pour mix- ture over rhubarb and bake with a top crust. mrs. r. v. armstrong. rhubarb pie. beat egg with cup sugar, tablespocnful cold water and a little salt. cut rhubarb in small pieces and mix with egg and sugar. line pie tin with crust, sprinkle with a little flour, and add rhubarb mix- ture. bake until rhubarb is tender. add meringue and brown. mrs. f. w. lawrence. “still beauty must be stealing hearts and knaving stealing purses still cooks must live by making tarts and wits by making verses.” reliable garage opposite baptist church we buy, sell or exchange used cars. expert repairing, battery charging. bring your electrical trouble to us. h. j. harden & co. sussex, n. j. f. u. phone -f- it's worth while to have shoes mended we can save you the price of new tires by our skillful work in automobile tire vulcanizing we use the best of modern methods that insure durability. try us. burns' vulcanizing shop sussex, n. j. are you thirsty? whistle the whistle bottling co. sussex, new jersey telephone sussex -j boni scesca shoemaker main street sussex, n. j. she looketh well to the ways of her household, and eateth not the bread of idlenss. prov. - . bread bread_amount for loaves. cup potato water. tablespoonful sugar. cups milk. tablespoonful salt. tablespoonful lard (sca nt.) plenty of flour. / compressed yeast cake. at night put in a basin the potato water, milk and lard, heat these uritil quite warm. dissolve the yeast in a little warm water and add it with the sugar and salt to the other ingredients. add flour gradually until real stiff. set bread pan upon stove oven and cover. in the morning take out and mould in loaves. put in pans and let raise until twice the size, then set in oven and bake minutes. mrs. thomas hulse. white bread-quick method. cakes fleischmann's yeast. quart lukewarm water. tablespoonfuls sugar. tablespoonfuls lard or butter melted. quarts sifted flour. tablespoonful salt. dissolve yeast and sugar in lukewarm water, add lard or butter, and half the flour. beat until smooth, then add salt and balance of flour, or enough to make dough that can be handled, knead until smooth and elastic, or “throw and roll.” place in greased bowl, cover arid set aside in a moderately warm place, free from draught, until light-about one and cne-half hours. mculd into loaves. place in well-greased bread pans, filling them half full. cover and let rise one hour, or until double in bulk. bake forty-five to sixty minutes. if a richer loaf is desired, use milk in place of part or all of the water. pop-overs. eggs. cups flour. cups milk or water. salt. bake in pattie cups minutes. mrs. h. d. vangaasbeek. bran muffins. small cup sugar. cup bran tablespoonful butter. cup graham flour. salt. teaspoonfuls baking powder. eggs. cup wheat flour. j. w. l. tea biscuits. put cups flour, teaspoonfuls of baking powder and teaspoon- ful salt, scant, sift together. rub in tablespconfuls of scft butter. break egg in a cup and fill up with sweet milk and add to the res'i. roll out with as little flour as possible / inch thick. cut and bake in quick oven. mrs. naaman sutton. lunch rolls. cake fleischmann's yeast. cups milk, scalded and cooled. tablespoonful sugar. tablespoonfuls lard or butter, melted. cups sifted flour, egg teaspoonful salt. dissolve yeast and sugar in lukewarm milk. add lard or butter and two cups of flour. beat thoroughly, then add egg well beaton, balance of flour gradually and salt. when all the flour is added, or enough to make a dough that can be handled, turn on board and knead lightly ard thoroughly, using as little four in the kneadirg as possible, or “throw and roll.” place in a well greased bowl. cover and set aside in a warm place, free from draught to rise about two hours. when light, form into small biscuits the size of a walnut. place one inch apart, in well-greased shallow pans. let rise unti! double in bulk—about half an hour. brush with egg and milk, and bake ten minutes in hot oven. tea rolls. / cake fleischmann's yeast. / cup milk scalded and cooled. tablesponful sugar. / cup lukewarm water. cups sifted flour. tablespoonfuls lard or butter melted. / teaspoonful salt. dissolve yeast and sugar in lukewarm liquid. add lard or butter and half the flour, beat till smooth. add rest of flour and salt. kread thoroughly, roll out and shape. place in greased pans. cover and set to rise in a warm place for about hours. when light bake in hot olen minutes. mrs. bliss. parker house rolls. one pint of sweet milk, boi'ed and while warm add butter size of an egg tablespoonfuls sugar a litt'e salt, cake compressed yeast and flour to make as stiff as rising. when light mould minutes and let rise again; then cut and roll in flat cakes, spread with butter and fold together, let rise again and bake in quick oven. miss laura b. clark. three hour rolls. cup scalded milk. tablespoonful sugar. tablespoonfuls butter. teaspoonful salt. : g (teaten.) yeast cake. cups flour. mix, let rise until light, cut out, form into rolls, let rise again until very light. bake in quick oven. mrs. charles e. wilson. parker house rolls, put tablespoonfuls butter, tablespoonfuls sugar, teaspoonful salt, cups scalded milk into a bowl. when lukewarm, add yeast cake dissolved in cup lukewarm water, add cups flour. beat thoroughly. cover and let rise until light (when it bubbles.) cut down add cups flour. knead and return to bowl, roll out and shape into small biscuit. brush with melted butter and let rise to double its size. fold and press edge together. in making the place in the centre make quite thin so that they won't spread apart when they begin to rise. place in greased pan inch apart. cover and let rise until light and bake in a hot oven to minutes. mrs. seymour lawrence. nut bread. eggs cup sugar. cups flour. heaping teaspoonfuls baking powder. little salt. cups milk. cup chopped nut meats. let stand hour after putting in tin. bake in moderate oven. j. d. w. spoon bread. / cup white flour. / cup indian meal. cups boiling water. eggs. cups milk. teaspoonfuls baking powder. teaspoonful butter. salt. scald white flour and indian meal, mixed in boiling water and allow to cool. add the remaining ingredients, and bake in slow oven minutes. m. l. b. oatmeal bread. cups oatmeal, cups boiling water, let stand half hour. tablespoonful butter. tablespoonful salt. cup molasses. cake compressed yeast. cups white flour. mix well together ,let rise ,mould out in baking tins, let rise again and bake. mrs. f. j. vanorden. waffles. cake fleischmann's yeast. cups milk, scalded and cooled. tablespoonful sugar. tablespoonful lard or butter, melted. cups sifted flour. teasponful salt. eggs. dissolve yeast and sugar in lukewarm milk. add lard or butter, flour, salt, and eggs well beaten. beat thoroughly until batter is smooth. cover and set aside to rise in a warm place, free from draught for about on hour. when light, stir well. have both sides of waffle iron hot and well greased. fill the cooler side. brown on one side, turn the iron and brown on the other side. if batter is too thick, the waffles will be tough. if wanted for over night, use one-fourth cake of yeast and an extra half teaspoonful salt. cover and keep in a cool place. children's rusk. cake compressed yeast. cups milk scalded and cooled. tablespoonful sugar. cups sifted flour, stir and let rise. when light add cup butter. cup sugar. cup currants or raisins. egg teaspoonful salt. mix, let rise again make into balls, let rise again then bake. mrs. william degroat. fleischmann's yeast co. corn meal gems. cup corn meal. cup flour. cup milk. teaspoonful baking powder. a little salt. mrs. wm. ayers. corn bread, cup corn meal. cup flour. / cups sweet milk. / cup sugar. teaspoonful baking powder. teaspoonfuls cream of tartar, little salt and shortening; with or without eggs,( .) mrs. e. l. ryerson. corn bread, eggs. cup corn meal. cups flour. cups sugar (scant.) even cup shortening. cups sweet milk. teaspoonfuls cream of tartar, teaspoonfuls soda. teaspoonful salt. ora belle dewitt. egg muffins. sift cups flour, tablespoonful sugar, teaspoonfuls baking powder, teaspoonful salt. add . egg well beaten, cup milk and tablespoonful butter, beat well and bake in a hot oven minutes. mrs. w. h. dailey, muffins. quart flour. teaspoonfuls baking powder. teaspoonful salt. pint of cold water. make into balls and put on a buttered pan and bake on top of stove. when under part is brown turn over and bake other side. mrs. a. c. tully. corn muffins. cup yellow corn meal. cup flour. cup milk. cup water. egg cup sugar. pinch of salt. teaspoonfuls baking powder. teaspoonfuls melted butter. put butter in last and bake hour. mrs. ford ewald. parker house rolls. cake fleischmann's yeast. pint milk, scalded and cooled. tablespoonfuls sugar. tablespoonfuls lard or butter, melted. pints sifted flour. teaspoonful salt. dissolve yeast and sugar in lukewarm milk, add lard or butter and one and one-half pints of flour. beat until perfectly smooth. cover and let rise in a warm place cne hour, or until light. then add remained of flour, or enough to make a dough, and the salt. knead well, or “throw and roll. place in greased bowl. cover and i ise in a warm place for about one and one-half hours, or until double in bulk. roll out one-fourth inch thick. brush over lightly with melted butter, cut with two-inch biscuit cutter, crease through center heavily wtih dull edge of knife, and fold over in pocketbook shape. place in well-greased shallow pans one inch apart. cover and let rise until light-about three quarters of an hour. bake ten minutes in hot oven. waffles. pint of milk. eggs. cups flour. teaspoonfuls baking powder. tablespoouful lard. tablespoonful butter melted. m. l. b. raisin or coffee bread. early in the morning dissolve fleischmann's yeast cake in pint lukewarm water. add enough flour to make a thin batter and beat. set this yet light then add, beaten egg, cup sugar, teaspoonfuls sugar, teaspoonfuls salt, teaspoonful ground nutmeg, cup milk, (scalded) then cooled, teaspoonful shortening. put in hot milk. flour enough to knead in loaf. then set to raise, let it double its size or more when light roll out flat and sprinkle with sugar, ground cinnamon and raisins. form in rirgs and put in greased pans. when light bake of an hour. makes good sized loaves. excellent to serve with coffee for breakfast. mrs. robert burns. cinnamon buns. sift together pint flour, tablespoonful sugar, teaspoonful salt, teaspoonfuls baking powder. rub in tablespoonfuls butter, mix with milk to a soft dough. roll out . inch thick ,spread in the soft butter, granulated sugar, powdered cinnamon and a few ciurants or raisins. roll up like jelly roll, cut in inc'i slices, lay close together is greased pan and bake in quick' oven. sprinkle with powdered sugar. mrs. c. e. brown. dutch apple cake. pint of flour, / teasponfuls baking powder, / teasponful salt mixed and sifted. rub in tablespoonful butter, add beaten egg and milk to make a very rich batter. spread inch deep in buttered shallow pan. have ready pared and cored and quartered apples, place in dough in rows. sprinkle thickly with sugar and cinnamon and pour ver all egg yolks with tablaspoonful melted butter and tablespoorfuls cream for each cake. bake in not oven. mrs. c. e. brown, quick coffee cake, sift together twice: cup flour. / cup sugar. level teaspoonfuls baking powder. teaspoonful salt. teaspoonful ground cinnamon. mix this into a soft dough with tablespconfuls melted butter. well beaten egg and cup sweet milk. spread in a shallow pan and sprinkle with sugar and cinnamon. bake in a quick oven and serve hot. george ward. crumb coffee cake. cream together level tablespoonful butter and / cup sugar, beat in egg, cup milk, pinch of salt, / cups flour containing level teaspoonfuls baking powder, teaspoonful vanilla. bake in layer tin. this amount makes two cakes. for crumbs melt tablespoons butter in frying pan, cup flour mixed with tablespocnfuls powdered sugar, tablespoonfuls granulated sugar, teaspoonful cinnamon, pinch of salt; stir in pan until it forms crumbs then sprinkle on batter and bake. mrs. c. e. brown. potato rolls. cups flour. teaspoonfuls of royal baking teaspoonful salt. powder. / tablespoonful sugar. medium sized cold, well boiled potato. water, milk or equal quantities of both. sift thoroughly together flour, salt, sugar and baking, powder rub in potato which has been put through ricer add liquid to make stiff batter, about of a cup. divide dough into small pieces knead and shape into long rolls, put on greased pan and brush with melled shortening; allow to stand in warm place to minutes. bake in hot oven and when nearly done brush again with shortening. mrs c. e. brown. marshmallows. envelope knot gelatine. pinch of salt. cups water. teaspoonful vanilla. cups granulated sugar. soak gelatine in one half of the water five minutes. put remain- ing water and sugar in sauce pan, boil until it spins a thread. add soaked gelatine and let stand until cool, add salt and flavoring. beat until white and thick. pour one inch thick into pan thickly dusted with powdered sugar. when cold cut into cubes and roll in powdered sugar. nuts, chocolate, fruit juices in place of part of the water or candied chopped fruits may be added or the plain ones rolled in grated cocoanut before being sugared. dates stuffed with this mixture are good. adelaide e. brown. turkish delight. tablespoonfuls gelatine. cup cold water. cups sugar. tablespoonfuls lemon juice. cup hot water. tablespoonfuls orange juice. soften gelatine in the cold water. bring sugar and hot water to the boiling point, add the gelatine. boil twenty minutes without stir- ririg add the orange rind and juice, skim, rinse pan in cold water and pour in mixture. when cool cut in squares and roll in powdered sugar. candied fruits or nuts may be added when partly cold. mrs. c. e. brown. peanut bars. pour two cups granulated sugar into a frying pan. place over hot fire and stir constantly, until melted. when every particle of sugar is dissolved and it has become a rich brown remove from fire. pour one teaspoonful vanilla over two cups of whole peanuts. stir this into the sugar slowly, being careful as the sugar mixture sputters when the cold nuts are added. pour in buttered pan and make and cut into bars. mrs. c. e. brown. chocolate caramels. cup sugar. cup molasses. cup butter, creamed. squares unsweetened chocolate. cup milk. teaspoonful vanilla. stir all the ingredients except vanilla, together and boil over a hot fire until very brittle when dropped into cold water. take from fire add vanilla. pour on buttered pan half ari inch deep. mark in cut squares for nut caramels, add one cup chopped walnuts just before pouring in pan. for plain caramels omit chocolate. gladys k. brown. - geo. dymock b. botti manufacturer of mouldings, brackets doors and general wood work. dealer in fine confectionery, fruits, ice cream. candies and nuts sussex new jersey telephone. sussex, n. j. idle hour theatre grand central shaving and hair dressing parlor hamburg, n. j. j. m. adams j, s. runyon shows watch for the revolving sign that's the place. wednesday and satur- day nights sussex, n. j. grape conserve. pourids grapes. pounds sugar. pound english walnuts. pound raisins. oranges. cook twenty minutes after beginning to boil mrs. john ray. gooseberry conserve. quart gooseberries. quart sugar. cups raisins. boil until thick, pour in glasses and seal. laura vansyckle. preserve rhubarb. pounds rhubarb. pound figs. pounds sugar. pound candied orange or lemon pound english walnuts. peel. enough water to moisten. let stand hours, then boil till thick, which takes about hour and minutes, then seal in cans. mrs. bert cole. heavenly jam. pound grapes. pounds granulated sugar. / pound raisins. orange. pulp grapes and scald up pulp and remove seeds. take grape and orange skins and raisins and run through chopper. boil all minutes adding orange juice at the last. seal up hot. mrs. ernest wilson. spiced prunes. pounds prunes. pounds sugar. pint of vinegar. ounce of cloves. ounce of cinnamon. ounce ground ginger. soak prunes over night. boil minutes then add sugar, spices and vinegar. boil together until syrup is thick and prunes tender. mrs. f. g. bird. currant jam. quarts currant juice. pounds sugar. pounds figs, chopped. pound raisins seeded. oranges, grate rind and juice. mrs. josephine titsworth. oh, you flavor everything, you are the vanilla of society. pickles and relishes canned peppers. wash a feck of peppers, cut a slice from the stem end of each and remove seeds.with a pair of scissors cut peppers into rings, cover with bciling water and let stand minutes drain, put at once into cold water. after minutes again drain and pack into jars. have ready a syrup made by boiling together for minutes, quart of vinegar and cups sugar. pour the boiling syrup over peppers until jar overflows and seal them. these are very good to use in salad in place of pimentces. anna prusha. sliced pickles. quarts cabbage sliced. quarts green tomatces sliced same as cabbage. onions sliced. large red peppers sliced. ounce white mustard seed. ounce celery seed. ounce tumeric powder. pourds brown sugar. small tablespoonfuls salt. quarts vinegar, not too strong. mix and boil hour. mrs. h. j. harden. chile sauce. ripe tomatoes chop fine. peppers (sweet) chop fine. onions chop fine. quart cider vinegar. tablespoonfuls salt. teaspoor.fuls ground cloves. teaspoonfuls cinnamon. teaspoonfuls alspice. nutmeg, ginger. cups sugar. a little red pepper. celery seed. let boil down slowly for hours. makes about quarts. mrs. f. p. van inwegen. picalilly. quarts cabbage cut fine. quarts green tomatoes, sliced. dozen sweet peppers. hot peppers. large onions, sliced. quarts vinegar, if very strong dilute. tablespoonfuls white mustard seed. tablespoonful celery seed. a little turmeric. pounds sugar. tablespoonfuls (scant) salt. mix well and boil hour, or until tender. mrs. f. p. vaninwegen. mixed mustard pickles. quart small pickles. quart onions. quart corn. quart cauliflower. quart lima beans. mangoes. cook all vegetables separately. dressing for mixed mustard pickles: quarts vinegar. tablespoonful ground mustard. tablespoonful turmeric. cup sugar. cup flour. tablespoonfuls white mustard seed. tablspoonfuls celery seed. scald the vinegar, mix together the ground mustard, turmeric, sugar and flour, and stir into hot vinegar. stir until mixture thickens, add the seeds and pour over the prepared vegetables. corn relish. parboil: quart lima beans. quart string beans. chop: quart onions. quart celery. quart cabbage. quart corn. quart vinegar, not too strong. pound sugar. i can “coleman's" mustard. salt to taste. boil minutes. mrs. jackson case. spanish pickles. quarts sliced green tomatoes. chopped onions. green peppers. red peppers both chopped fine. sprinkle with cup salt and let stand over night in the morning drain thoroughly, and boil fifteen minutes in enough vinegar and water (one-third vinegar two-thirds water) to cover. drain, make a syrup of one quart of vinegar and one cup of corn syrup or brown sugar, two tablespoonfuls of white mustard seed and a bag of mixed spices (whole cloves, stick cinnamon allspice, mace.) cook slowly in the syrup from one to two hours and bottle. mrs. george ward. spiced peaches. pounds peaches pealed and halved. pint cider vinegar. pounds sugar. ounce stick cinnamon. ounce whole cloves. let syrup come to a boil and pour over peaches. second day, boil again and pour over and the rd time boil syrup down thick and put all in cans and seal up. let syrup get cold first. miss meadow. pickle relish. red peppers. green peppers. onions. large bunch of celery. put all through large meat chopper. cover with boiling water then drain. then add quarts vinegar, cups sugar, level tablespoonfuls of salt. cook over a slow fire minutes after begins to boil stirring often. mrs. dean haggerty cucumber pickles. mix dry: cup ground mustard. cup sugar. cup salt. cup horseradish root. stir well into quarts vinegar and quart water, wash cucumbers drop in brine add daily. mrs. george. for those who entertain for such who plan to do their own catering the following table of foodstuffs will undoubtedly prove helpful. the table was prepared by a professional caterer and may be depended upon. one large “sandwich loaf” of bread will cut from thirty-six to forty slices or make from eighteen to twenty sandwiches. rolled sandwiches should be thinner than flat ones. the large, square loaf, makes up into one hundred candwiches to three loaves. these are square sandwiches, which can be again subdivided into two triangular or three finger shaped sandwiches. one gallon of ice cream will give generous servings to twenty-five persoris. thirty servings, smaller in size, can be secured. where the ice cream is in bulk the safe way of measuring the pertions is to have a cup cr an ice cream serving measuring and to know just how many times this cup can be filled from a quart of cream. brick cream can be cut for six, seven or eight guests, depending on the size of portion desired. this, in turn, depends on the character of the menu and the number of courses. one gallon of coffee will serve thirty persons, where small coffee cups, that is the demi-tasse size, are used. where the teacup size is used a fair reckoning is eighter cups to the gallon. a gallon of punch served in sherbet glasses will serve from twerty to twenty-five persons. chicken salad is such a popular item of refreshment menus that it is desirable to keep in mind the recessary data concerning it. one cup of dressirig is needed for each quart of salad. one quart of salad will serve from eight to ten people, depending on the size of the portions. three pints of chicken meat should make three quarts of salad, since an equal quantity of filler may be added to the chicken meat. good combinations are equal parts of chicken and celery, one half chicken, one-quarter celery and one quarter green peas. sauces for meats. with roast beef, grated horseradish. with roast veal, tomato sauce. with mutton, current jelly. with pork, apple sauce. with turkey, crariberry sauce. with venison, current or grape jelly. with goose, apple sauce. with duck, apple sauce. with chicken, current jelly. a. c. t. what to serve with various dishes. as the average housewife is often puzzled to know what sort of relishes, garnishes, etc. should be served with ten different dishes of the menu, the following list may prove helpful to her. bean soup: lemon cut in slices is put in the soup. pea soup: croutons. tomato bisque: rice cooked and added upon serving. mutton broth: barley. bouillon, consumme, vegetable soups: crackers or bread fingers. raw oysters: quarters of lemon, horseradish, tobasco sauce and crackers. oyster stew: oyster crackers or croutons and cold slaw. boiled cod: drawn butter or egg sauce. broiled mackerel: melted butter and chopped parsley. boiled mackerel: parsley sauce. boiled salmon: egg or caper sauce, sliced cucumbers. hamburg steak: baked potatoes. beef steak: melted butter, mushrooms, or fried onions, garnish with water cress and serve saratoga or french fried potatoes. hash brown or baked potatoes. roast beef: horseradish, mashed potatoes. cr plain boiled potatoes and yorkshire pudding. roast lamb: mint sauce, french salad, new potatoes, sliced cucumbers, peas. roast mutton: current or cranberry jelly, baked potatoes. boiled mutton: parsley or caper sauce, carrots, turnips and onions. stewed veal: parsley sauce, cooked carrots and turnips cut in dice or small balls, peas. baked ham: cider sauce and potato souffle. cold sliced ham: potato salad. roast chicken: brown gravy and giblets, scalloped raw potatoes, boiled onions. chicken fricasse: garnish with parsley and pieces of toast, mashed or boiled new potatoes. chicken, broiled: garnish with water cress, tartar sauce and serve small baking powder biscuits. chicken fried: water cress and fried or mashed potatoes. roast duck: sage and onion stuffing, brown gravy, orange salad, green peas. roast goose: apple sauce or small peeled baked apples, sage and onion stuffing, thick brown gravy. roast turkey: stuffed with celery or oysters or chestnut stuffing, cranberry sauce. quails: garnish with water cress and serve ir buttered toast with good gravy. partridge: lettuce or cress salad, brown gravy. woodcock: orange salad, water cress, fried potatoes, serve im buttered toast. established -we learn from experience- the war has taught us that an army is only as strong as its reserve force. just so with business-you are only as strong as your reserve funds. and in banking it is wise to connect with an institution with the enor- mous resources of the federal re- serve system. we are members of this system and we invite your busi- ness. % interest paid on deposits in the interest de- partment. we ask you to make use of our services at any and all times-we are here to serve you. farmers' national bank sussex : n. j. capital surplus $ , . $ , . safe deposit boxes $ . per year and up if you wet a fruit stain with camphor before washing, the stain will disappear. when creaming butter and sugar for a cake try using a wire potato masher and see how much easier and quicker it is done than with a spoon. to keep cook bock neat, cover with oil cloth and use a piece of glass or ising glass, of the same size as the leaves over the page in use. the colors of a blouse or dress can be set by soaking it in a quart of water in which a teaspoonful of alum is dissolved before washing it. colors can be revived by rinsing in a quart of water con- taining a teaspoonful of vinegar. when white goods have become yellowed from laying away, soak them in buttermilk until as white as desired. then wash as usual. when the hot water bottle leaks and is beyond use for hot water, use salt. heat this in a pan in the oven and pour it in. the salt retains the heat much longer than the water. a wedge to prevent windows from rattling in winter may be made by splitting a clothespine lenghtwise, this makes two and can be white enameled. use waxed paper when ironing. it takes the place of wax; also wrap it around butter or any other article of food that has an odor or will absorb one in ice bcx. if you have no cedar chest, just break a few branches from a cedar tree and lay them in the drawer or trunk with winter clothes and there will be no moths. to remove rust stains take a few stalks of rhubarb, peel and boil in water enough to cover; use an enameled cr earthenware pan. when cool soak rust stains in it for twenty minutes. this will not hurt flowered or colored material. a pinch of bicarbonate of soda mixed with tomato before milk or cream is added prevents the milk from curdling. instead of grating cheese run it through a food chopper using the medium knife. if a receipe calls for sour milk when you have cnly sweet, add a teaspoonful vinegar to a cup of milk and it will sour. to singe a fowl without making it black, pour some wood alcohol in a saucer and light it. if too much salt has been put into the soup, add slices of raw potato. after the potatoes have boiled for a few minutes, remove them. if soup is still salty, repeat the process. be generous with the potatoes as they can be later browned, creamed or used in hash. to keep cider sweet. barrel- ounces salt, pound ground mustard, pound chalk. draw a pan of the cider out and mix salt, mustard, chalk well into it. then empty back in barrel and keep well corked. to remove paint from windows wet and rub with a twenty-five cent piece. some skies may be gloomy, some moments be sad but everywhere, always, some souls must be glad; for true is the saying proclaimed by the seer- each day is the best day of somebody's year. half the world is on the wrong scent in the pursuit of happiness. they think it consists in having and getting, and in being served by cthe:s. it consists in giving and serving others. he that would be happy let him remember that there is but one way—it is more blessed, it is more happy, to give than to receive.—drummond. the inner side of every cloud is bright and shining; therefore turn your clouds about and always wear them inside out, to show the lining. fowler. gentleress and cheerfulness—these come before all morality- they are the perfect duties. if your morals make you dreary, depend upon it they are wrong. i do not say "give them up” for they may be all you have, but conceal them like a vice, lest they should spoil the lives of better and simpler people.—stevenson. kind words do not cost much. they never blister the tongue or lips. we never heard of any mental trouble arising from this quarter. though they do not cost much yet they accomplish much. they make other people good-natured. they also produce their own image on other men's souls, and a beautiful image it is.--pascol. a man should never be ashamed to say he has been in the wrong which is but saying in other words—that he is wiser to-day than he was yesterday.-pope. a vigorous temper is not altogether an evil-men who are as easy as an old shce are generally of as little worth.--spurgeon. it is easy enough to be happy when life flows by like a scng. but the man worth while is the man with a smile when everything goes dead wrong. ancn. u corner book shop fourth avenue new york city | books on food & drink º º tested and practical recipes by the ladies' auxiliary of the maple avenue hospital of dubois, pennsylvania. second edition revised and enlarged nineteen hundred and twenty-two. officers mrs. james d. corbett.--------------- president mrs. jos. whitehead.----------- vice-president mrs. e. g. boose------------ recording sec'y. mrs. chas. hand---------------- financial sec'y. mrs. w. c. pentz_________________ cor. sec'y. mrs. b. c. skinner… treasurer preface he ladies auxiliary of the maple avenue hos- pital present this revised edition of listed recipes to the public, hoping it will prove as useful and popular as the first edition. printed and bound by gray printing company dubois, pa. table of contents menus breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . luncheon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . dinner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . entrees . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . poultry and game. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . icings and fillings. . . . . . . . . - - - - - - - - - - - - - - - - - - - - cookies, doughnuts, gingerbread. . . . . . . . . . . . . . . . . frozen dainties, desserts. . . . . . . . . . . . . . . . . . . . . . - - egg and cheese dishes. . . . . . . . . . . . . . . . . . . . . . . . . . sandwiches. . . . . . . . . . . . . . . . . . . . . . . . . . . - - - - - - - - - pickles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . preserves . . . . . . . . . * - - - - - - - - - - - - - - - - - - - - - - - - - - - candies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . household hints home remedies tables - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - * * - - - - - - - - - - - - - - - - - - - - - . . . . . . . *, *, *, *, *, *, *, *, *, *, *, *...º. º. º.º. cº, cº, cº, cº, cº, cº, cº, cº, cº, cº, cº, º, º, cº, cº, cº, cº, cº, cº, cº, cº, cº. v. nº cº, cº. +&º: º . . º m e n us . º: . º: --> - º ... “life's a mockery and a cheat, so much you like and dassent eat.” . . . . old song. . * . - *, *, *, *, *, *, *, *, *, *, *, *, *, *, cº-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: *º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: breakfasts vary the menu but do not crowd the breakfast table with too many dishes and thus rub the appetite of its chance to be tempted at this most delightful meal of the day. the morning meal should be dainty, appetizing and prettily served, with just enough variety to make one feel the joy of living. breakfast combinations codfish in cream fruit baked potatoes lamb chops rolls rolls coffee coffee fruit fruit broiled white or omelet blue fish with ham fried potatoes potatoes rolls toast coffee coffee fruit fruit chipped beef in liver and bacon cream hashed brown potatoes rolls rolls coffee chocolate fruit fruit minced chicken sausage links with poached eggs baked potatoes rolls buckwheat cakes chocolate coffee recipes fruit ham and eggs fried potatoes rolls coffee fruit corned beef hash with poached eggs toast coffee fruit lamb chops potatoes au gratin rolls coffee fruit codfish cakes fried potatoes coffee fruit tenderloin steak with bacon lyonnaise potatoes rolls coffee fruit broiled chicken german fried potatoes rolls coffee baked apples with cream rice gems coffee fruit hamburg steak potatoes in cream rolls coffee fruit pork chops with fried apples rolls coffee fruit broiled squab on toast rolls chocolate cereal boiled eggs toast coffee fruit chopped dates in hot oatmeal broiled bacon whole wheat bread coffee fruit chicken hash on toast rolls coffee oranges cereal and cream toast coffee menus -- fruit cereal and cream hash on toast coffee fruit cereal and cream shirred eggs toast coffee stewed prunes oatmeal and cream muffins coffee fruit griddle cakes and syrup coffee fruit broiled bacon german fried potatoes muffins coffee fruit omelet creamed potatoes bread coffee sliced peaches with cream fried perch muffins coffee fruit oatmeal and cream toast coffee fruit sausages fried apples baking powder biscuits coffee oranges ham and eggs bread coffee fruit fish balls brown bread coffee fruit oatmeal and cream liver and bacon hot biscuits coffee fruit bacon and eggs wheat cakes with syrup coffee fruit ham and eggs country style pop-overs coffee recipes fruit bananas scrambled eggs oatmeal and cream biscuits and butter minced ham on toast coffee coffee fruit fruit fried eggs omelet french toast rolls cocoa coffee fruit poached eggs on hash english muffins coffee luncheons even if one should be alone, this meal should not be made doubly dismal by lack of preparation. one should not encour- age the habit of eating from the ice-chest or pantry. spread the cloth and make the table attractive no matter how little is to be served. this is good for one’s energy and keeps one from becoming slack in method. suggestions for luncheons cream hash cold roast beef tea romaine salad jelly bread and butter wafers cocoa cream potatoes cheese souffle gems whole wheat bread boiled rice with cream ice cream tea tea menus bouillon broiled chops with parsley sauce potato balls spinach coffee nut salad bread and butter sandwiches cake coffee chicken croquettes stewed celery brown bread and butter * tea fish croquettes with tomato sauce waldorf salad tces cake coffee deviled crabs with tartare sauce cream biscuits lettuce salad strawberries wafers cheese coffee broiled chicken rice muffins stewed prunes coffee creamed oysters in cases cheese sandwiches lemon jelly macaroons coffee fish salad brown bread mixed fruit in orange baskets coffee cream of pea soup cold lamb wafers cheese coffee codfish balls celery salad brown bread wafers cheese coffee bouillon with bread sticks broiled chicken alabama waffles lettuce salad ice cream cake coffee creamed dried beef milk biscuits cup custard cocoa recipes clam bouillon peas cream biscuits tomato mayonnaise frozen strawberries - with whipped cream angel cake coffee curry of rice with jelly chilled canteloupe rolls coffee broiled chicken milk biscuit peas strawberry cocktail lettuce salad saratoga wafers coffee - bouillon fried smelts with tartare sauce potato balls endive salad wafers neufchatel cheese coffee nut and date sandwiches baked tomatoes - berries with whipped cream coffee clam bouillon with bread sticks stuffed peppers with brown sauce snow pudding with custard sauce coffee dinners whatever may be done for the cheerfulness of other meals of the day, dinner should come in for one’s best thought. the wear and tear of the day for both husband and wife should terminate at the dinner hour, when the magic touch, dainty service, and good cooking, coupled with good humor and tact, menus will surely tend to bring the day’s work in the household to a successful close. suggestions for dinner clear soup broiled flank steak brown gravy baked potatoes spinach lettuce salad crackers coffee clear soup fricassee of chicken dumplings rice onions orange jelly in orange cups coffee bouillon fillet of fish with tartare sauce tomato gelatine salad lemon rice pudding coffee tomato soup meat pie asparagus on toast waldorf salad charlotte russe coffee tomato bisque broiled steak with butter sauce stuffed potatoes lettuce salad cheese wafers coffee oyster soup boiled fish with egg sauce boiled potatoes string beans apple pie cheese coffee venison steak currant jelly brown bread and butter endive salad baked pears coffee oyster stew veal cutlets with tomato sauce cress salad burnt almond bisque coffee recipes cream of asparagus lamb chops with tomato sauce celery and apple salad cup custard coffee vegetable soup lamb chops french potatoes scalloped tomatoes cottage pudding with cream sauce coffee bean soup roast mutton boiled rice stewed turnips stuffed tomato salad pumpkin pie coffee beef broth roast lamb with mint sauce rice peas orange jelly: coffee oyster soup broiled halibut sauce bernaise potato balls cabbage salad cottage pudding custard sauce raisins nuts coffee chicken broth roast beef with brown gravy baked sweet potatoes snow pudding coffee tomato soup smothered chicken with cream sauce baked onions cabbage salad sliced oranges coffee cream of celery soup roast goose hominy stuffing apple sauce sliced beets emerald gelatine coffee cream of celery soup club steak with butter sauce boiled turnips creamed potatoes tapioca coffee tomato bisque tenderloin of beef mushroom sauce scalloped potatoes stewed tomatoes chocolate gelatine with whipped cream candied fruit coffee menus roast duck with walnut stuffing macaroni tomatoes lettuce salad sliced pineapple cake coffee tomato soup halibut steak potato balls watercress asparagus vinegarette custard pie coffee green pea soup beef stew and dumplings mashed turnips cold slaw apple tapioca coffee clam broth crown roast filled with stewed peas french fried potatoes summer salad preserved figs with whipped cream coffee clam broth planked shad stuffed potatoes tomato jelly mayonnaise prunes with whipped cream coffee oyster soup baked white fish with tomato sauce lettuce salad fruit gelatine with whipped cream coffee sunday night luncheons the question of what to serve for the sunday night meal depends largely upon the time and character of the regular sunday dinner. to tempt the appetite it is preferable to ar- range a menu entirely different from the preceding dinner, al- thought it is a very common practice to utilize cold roast meat or fowl that may be left over from that meal. there are many recipes simple combinations, however, that are easy of preparation and are more likely to please the palate of those to be served. combinations for sunday night luncheons sausage tomato catsup brown bread fruit coffee baked eggs on toast canned peaches sponge cake tea fried oysters pickles bread coffee bread and butter sandwiches sliced onions and tomatoes wafers cocoa fish turbot muffins omelet toast coffee cold beef chili sauce prune whip gingerbread tea broiled sardines on toast brown bread sandwiches coffee cold sliced ham nut sandwiches fruit chocolate cold mutton tomato jelly mayonnaise brown bread wafers fruit tea cold roast chicken lettuce sandwiches buns tapioca cream cake tea recipes five o'clock teas the five o’clock tea is, at least in an informal way, a delightful, easy and delicate means of entertainment and con- tinues to grow in popular esteem. menus for this service are more effective when simple and served without ceremony. it is entirely proper to utilize ordinary utensils and dishes, but the pretty custom is largely aided by special china of some dis- tinctive and delicate pattern. - menus for five o’clock teas wafers surprise cakes nuts candied violets tea tea peanut sandwiches fruit cake fruit mints tea tea lettuce sandwiches assorted tea wafers nuts candied orange peel tea tea basket of date toasted crackers sandwiches glazed nuts candied ginger tea russian tea hypocrites tea figs the chafing dish while entirely practical for use in preparing any menu of the day, the chaſing dish, from the standpoint of the private family circle, has its greatest utility in the giving of late sup- pers. to those who will take the trouble to learn what may be done with a chaſing dish will come the knowledge that nearly the whole range of cookery is within its compass. the menus under this head, although limited in number, will give sufficient menus | experience to warrant the use of practically all of the entree and egg recipes to be found elsewhere. chafing dish menus clam bouillon plain bouillon with lobster a la newburg whipped cream rolls pigs in blankets lettuce waldorf salad toasted marshmallows brown bread camembert cheese butter creams wafers coffee coffee creamed chicken with mushrooms milk rolls chickory salad coffee nuts e can live without poetry, music and art; we may live without conscience, and live without heart; - we may live with friends, we may live without books; but civilized man cannot live without cooks. we may live without books—what is knowledge but grieving? we may live without hope—what is hope but deceiving? we may live without love—what is passion but pining? but where is the man that can live without dining? —meredith *******************ś º ->- & b r e a ds, hot breads, and g r ii) d l e c a kes º . § . ; : : “and no doubt eve nas glad because her hubby could not say her bread mas not like mother made, back in his youthful days.” º & sº, ºr -cº-º-º-º-º, cº, cº, cº. $º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: kºś º:+x++x+.+& º - bread handful of sugar, tablespoonful salt, tablespoonful lard, cups of milk scalded; pour on sugar, salt, lard. stir cups of cold water, part potato water; add to other flour to mix rather stiff. dissolve fleishman yeast cake in warm water, add the rest and beat very light. let stand over night. next morn- ing take out part of the rising for light cakes or use all for a larger baking of bread. knead in flour. add a little flour at first and do not make too stiff. let it rise and knead down. when light make into loaves and stand an hour. bake hour. mrs. sprankle salt rising bread tablespoonful of corn meal, stirred up with enough boil- ing milk to make a thin batter. set in a warm place until it is light (from to hours). next morning add cup warm wa- ter and enough flour to make a medium thick sponge. add a pinch of salt and soda. when light stir up as much sponge as desired with warm milk and flour, and add the emptyings. let raise again and make into loaves; when light bake. the sponge must be kept warm all the time. mrs. jas. d. corbett recipes - boston brown bread cup of raisins, / cup of english walnuts, cups of gra- ham flour, % cup of sugar, % cups of sour milk, teaspoons- ful of baking soda. pour in coffee cans with holes in lids; let stand / hour and bake in moderate oven hour. mrs. geo. willard french toast % cup flour, teaspoonful baking powder, "a teaspoonful salt, / cup milk, egg, sliced bread. , sift together flour, bak- ing powder and salt; add milk and well-beaten egg; beat well. into this dip bread, fry in hot fat and drain on paper. —selected buns cup of sweet milk, cup of sugar and cup of lard; eggs, salt and sponge and flour to stiffen. let raise well. potato biscuits at noon take cup mashed potatoes, add cake fleisch- man’s yeast, then add cup warm water and small cup of su- gar. at bedtime add scant / cup of lard, egg and little salt; add sufficient flour to make soft dough; turn out on board and knead it with just enough flour to prevent it sticking. place in a warm place and in the morning roll out. when light bake minutes. mrs. w. b. alexander, reynoldsville graham gems cups graham flour, cup wheat flour, "a cup sugar, cups buttermilk, egg well beaten, level teaspoonsful soda, table- spoonsful melted butter. bake in gem pans about miniutes. —selected recipes corn pone cups of corn meal, cups of wheat flour, cup of sugar, % cup of melted butter, egg, teaspoonful of salt, tea- spoonful of arm and hammer baking soda, tablespoonsful of cream of tartar and buttermilk enough to make a stiff batter. mrs. d. j. carson parker house rolls % guarts of sifted flour, large pint of fresh milk, tablespoonsful of melted butter, tablespoonful of sugar, salt, compressed yeast cake. scald milk; cool; add sugar, butter, salt and dissolved yeast. stir in flour and let rise. when very light mix soft as can be handled; let rise again. roll out lightly and let rise. bake about minutes. mrs. quinn biscuits cups of flour, % teaspoonful of salt, teaspoonsful of baking powder, sifted together. rub into this a piece of butter the size of a walnut, and moisten with % cups of cold water. bake in a hot oven minutes. mrs. clarence braughter, parker house rolls scald pint of new milk; when cool add tablespoonsful each of lard and sugar, a cake of compressed yeast, % tea- spoonful of salt and let stand over night. in the morning knead into soft dough and let rise until light, then roll and cut with a large cutter, butter the tops and fold over. let stand until light, then bake in hot oven. these are delicious. mrs. r. w. johnston breads -- biscuits cups of flour, teaspoonsful of baking powder, sifted together; % cup of lard and butter mixed; i cup of milk. - mrs. sara love waffles eggs, beaten very light; pint of milk, tablespoonsful of melted butter, level teaspoonsful of soda, level tea- spoonsful of cream of tartar and flour enough to make fairly stiff. mrs. quinn waffles quart sweet skim milk, quart buttermilk, eggs, yolks mixed with one teaspoonful brown sugar, tablespoonful but- ter, teaspoonful soda, teaspoonsful baking powder, whites of eggs beaten and added last. flour to make thin batter. waffles eggs well beaten, separately; quarts of buttermilk, large tablespoonsful of melted butter, teaspoonful of salt, large teaspoonful of rumford baking powder, large teaspoon- ful of arm and hammer baking soda, large tablespoonful of sugar, flour to make fairly stiff. add the whites of the eggs last. mrs. sprankle waffles quart of sweet milk, teaspoonsful of baking powder, mixed in enough flour to make a stiff batter. cup of melted butter, eggs, the whites and yolks beaten separately; add the whites last, a little salt, and bake at once. - - mrs. l. o. hubbs mrs. william t. bowman recipes johnny cake cup corn meal, cup flour, butter size of a walnut, egg, pinch of salt, teaspoonsful baking powder, tablespoon sugar. mrs. em ltddle quick muffins egg, teaspoonful of sugar, cup of butter. beat well and add cup of milk, pinch of salt, a cup of flour and tea- spoonsful of rumford baking powder. mrs. c. m. kurtz popovers eggs, beaten very light; salt, large cup of milk, beaten into eggs; large cup of sifted flour. grease pans; have warm, and bake minutes in hot oven. - mrs. w. c. arnold buckwheat cakes / cup of yeast or / cake compressed yeast dissolved in a little warm water, % teaspoonful of salt. add to batter made of buckwheat flour and buttermilk. let raise over night. in the morning add a level teaspoonful of soda, dissolved in a lit- tle water, and tablespoonful of molasses. leave a little bat- ter each morning to start the next evening. add more flour and water or buttermilk or potato water. —selected muffins cup milk, cups flour, cup sugar, butter size of an egg, eggs, beaten separately, and teaspoonsful baking soda. beat well. bake in quick oven or minutes. betty oberrender breads muffins cup sweet milk, heaping tablespoonful of sugar, cup of butter, "a tablespoonful of salt, egg, cups of flour, level teaspoonsful baking powder. mrs. james t). corbett raised crullers at o'clock in the evening, take pint of warm milk, / pint of melted lard or butter, and cakes of compressed yeast dissolved in cup of lukewarm water. make a sponge of this and let stand until o'clock; then take eggs, % cups of su- gar, / teaspoonful of salt, % teaspoonful of baking soda disolved in hot water; add a little nutmeg if desired. add this to the sponge and stir in enough flour to make stiff as possible, and let stand until morning. roll out % inch thick and cut with cruller cutter. let raise hours, then fry in hot crisco or lard. let cool and roll in pulverized sugar. mrs. j. c. hughes sour milk pancakes cups flour, teaspoonful salt, teaspoonful baking pow- der, % cups sour milk, teaspoonful soda, egg, tablespoon- ful melted butter. mix dry ingredients, add the egg to part of milk, and soda to balance of milk, and pour into dry mixture. mrs. fred ellis flannel cakes eggs, well beaten; quart of sour milk, teaspoonful of salt, teaspoonful of sugar, tablespoonful of melted butter, add flour for the usual batter. in the morning put in a tea- spoonful of baking soda dissolved in hot water. mrs. sara lowe §º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: $º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: º zºº ~. +x+. ->- º soups $ º ->- + . . º: $ +x+ ->- +x+ . º: * +x+ -- - - ->- +x+. ‘if jou would make cl good beginning, - - § . your guests' good mill and praise be minning, º - - -- ->- +x+. the thing to set the ball a-spinning . +x+. -- x* ºx: is good, hot soup. . º: º: º onion soup large or small onions, tablespoonsful of butter, quarts of stock, salt and pepper. peel and chop the onion into dice. put the butter in a frying pan; when hot add the onions and stir until a nice brown. put the stock on to boil; when it boils, skim the onions out of the butter and add them to the stock. let simmer for thirty minutes, add salt and pepper, and it is ready to serve. - onions au gratin boil a few onions until soft and strain. make a thin cream sauce, add a small amount of soup stock and the onions, salt and pepper. put grated cheese in each dish served. over this pour hot syrup. place round pieces of buttered toast in the very last thing. mrs. j. f. sprankle cream of tomato soup quart tomatoes, onion, teaspoonsful salt, / teaspoon- ful soda, % teaspoonful pepper, sprig parsley, quart milk, tablespoonsful flour, tablespoonsful butter. cook tomatoes onion and seasoning for minutes; add the soda, then strain and add to the white sauce made as follows: blend the flour and butter and add cold milk. cook until thick. mrs. e. g. boose recipes chicken cream soup an old chicken is much better for soup. cut it up into quarters, put it into a slow kettle with an onion; add quarts of cold water. bring slowly to a gentle boil, and keep this up until the meat drops from the bones; then add half a cup of rice. season with salt, pepper and a bunch of chopped parsley. cook slowly until the rice is tender, then the meat should be taken out and two cups of rich milk added. the chicken could be fried in a spoonful of butter and a gravy made, reserving some of the white part of the meat, chopping it and adding it to the soup. corn soup with a fork cut the grains from ears of corn. throw the cobs into a kettle, cover with quarts of water, boil ten minutes and strain. add the grains to the water and return to the fire. then add a pint of new milk. thicken with a tablespoonful of good butter rubbed up with tablespoonsful of flour. season and serve. cream of lima bean soup cook pint of good sized lima beans in salted water until perfectly tender, and press through a colander. add to them gradually quart of milk; turn into a double boiler, and add a tablespoonful of grated onion, a bay leaf and a blade of mace. rub together tablespoonful of butter and of flour; add to the mixture; stir constantly until thick and smooth; put through a fine sieve, add a teaspoonful of salt, a dash of pepper, and the soup is ready to serve. - - white beans, such as kidney, or any of the fresh shell beans, may be used in the same way. the flavorings may be changed; celery salt may be added in the place of a bay leaf, or a single clove may be added. mrs. w. c. pentz soups - - cream of pea soup can of peas, cups of milk, cups of water, teaspoons- ful of sugar, slices of onion, tablespoonsful of butter, table- spoonsful of flour, teaspoonful of salt, / teaspoonful of white pepper. drain the peas, add the sugar, salt and water, simmer minutes, then rub through a sieve. heat the butter, add the flour; mix well, then gradually add the milk which has been scalded with the onion. add to the peas and strain. beat for a minute with a dover egg beater just before serving. serve hot with crackers. mrs. rachel gray clam soup clams chopped fine, hard boiled eggs, potatoes, quart of milk, tablespoonsful of butter, % dozen of allspice, a few whole cloves, a blade of mace. salt to taste and add a few butter balls. - mrs. s. m. davenport cream of celery roots of celery, quart of milk, quart of stock, small onion, tablespoonful of butter and tablespoonsful of flour. cut the celery into small pieces, cover with stock and boil thirty minutes, then press it through a colander. put the milk on to boil, then add the water and celery that was pressed through the colander, also the onion. rub the butter and flour together and stir into the boiling soup. season and stir until it thickens. noodles put a lump of softened butter the size of a large walnut in your mixing bowl; add eggs and beat up light; add flour to make a stiff dough; roll out very thin. dry, but not enough to break, cut (do not use any flour on cutting board), and boil twenty minutes in good broth. mrs. jerry miller soups pimento soup pints of chicken stock, cup of boiled rice (boiled sep- arately), pimentos. heat and put through strainer; add beaten yolk of egg and enough salt to taste. serve with whip- ped cream with dash of paprika on top. mrs. taylor moore plain economical soup take a cold roast beef bone, pieces of beefsteak, the rack of a cold fowl, put it into a pot with quarts of water, car- rots, turnips, onion, cloves, and pepper and salt. simmer four hours, then strain it through a colander, mashing the veg- etables so that they will pass through. skim off the fat and return to the pot. thicken with one tablespoonful of flour and serve. º, cº, º, º, º, º, ºw, w, .cº. nº. º. cº, nº. $º nº, nº. º º º &################ ***************################ . fish →- -> : “lanful for you is the game of the sea, and to eat thereof: a provision for you and for travelers.”—mohammed “koran.” § p. cº, cº, º, º, º, º, º, º, .º. saxº~~~~. º. º. º. º. º. º. º. º. º. º.º. º. º.º. --- ***********************************################## oyster sauce tablespoonful of butter and tablespoonful of flour, creamed; cup of milk; pint of oysters, heated; tablespoon- ful of onion juice. season highly. mrs. f. k. alexander little pigs in blankets take quart of good sized oysters, wash and drain. beat eggs, add to it a little milk and salt. dip each oyster separ- ately into the eggs, rolling in cracker or bread crumbs; then roll up in a thin slice of bacon. hold in shape by sticking a toothpick through. drop in hot lard and fry brown. mrs. r. w. johnston lobster in chafing dish make a nice, rich sauce; add can of lobster chopped fine, cup of cooked tomatoes, cup of grated cheese, salt, pepper and paprika. serve on crackers or toast. mrs, sprankle lobster newburg yolks of eggs, beaten light; stir in pint of cream in double boiler. just before starting to boil, stir in % teaspoon- ful of corn starch dissolved in a little milk. salt and cayenne to taste. add last lobster and sherry. mrs. j. a. schwem recipes fish stuffing cups dried bread crumbs, tablespoonful chopped pars- ley, tablespoonsful chopped onion, beaten egg, salt and pep- per to taste, tablespoonful lemon juice, "a cup melted butter substitute, cup water. soak crumbs in the water for min- utes. drain off water and add other ingregients. use as a stuffing for either baked mackerel, herring, haddock or blue- fish. scalloped oysters !/ cup fresh bread crumbs, cup melted butter, pint oysters, salt and pepper to taste, parsley, small squares toasted bread. pour butter over crumbs. cover the bottom of a but- tered baking dish with the crumbs, then upon these place a layer of oysters and season with salt and pepper. add, alter- mately, two more layers of the oysters and crumbs and bake minutes in a hot oven. garnish with sprigs of parsley and small squares of toasted bread. serve hot. oyster cocktail drain liquor from small oysters and place on ice. add tablespoonsful of lemon juice, tablespoonsful of tomato cat- sup, salt to taste, teaspoonful of horseradish and drops of tobasco sauce. - mrs. f. b. calvin salmon turbat can of best salmon, % pints of milk, 'a cup melted but- ter, eggs, salt and pepper to suit taste. beat eggs, add half of butter, the milk and flour enough to make a smooth paste. put in baking dish a layer of each alternately, having sauce on top, and cover over with this fine bread crumbs nad remainder of melted butter. bake in a moderate oven until brown. - mrs. c. c. lewis fish salmon turbat can of best salmon, % pints of milk, 'a cup of melted butter, eggs, salt and pepper to taste. beat eggs, add half of butter, the milk and flour enough to make a smooth paste. put in baking dish a layer of each alternately, having sauce on top, and cover over with this fine bread crumbs and the re- mainder of melted butter. bake in a moderate oven until brown. mrs. c. c. levis salmon croquettes can red salmon, soda crackers, small onion, egg. chop the salmon fine, then add the egg, rolled crackers and chopped onion; salt and pepper. mix well, form into small cakes and fry. mrs. yoder sº, cº, º, º, º ºr cº, cº, º cº, cº, ºr cº, cº. *...º.º.º. º.º.º.º. º. º. º. º. º. ºº, º º, º, º, º, º, º, º, º, º, º, .º. sºº-ºº-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: w -> . º . : × . kºº º º º º º º º -> x* -> º -> § . . ->- . . . me ats and me at pies . º - º . . º “a maxim, too, that must not be forgot, . : whatever be your dinner, serve it hot; : § your fine ragouts, like epigrams, require º . a little salt—but to be full of fire.” . . —the banquet . * > +x+. - º º round steak roast place a thick cut of round steak in a roasting pan; slice over it or onions, tomatoes, or use canned tomatoes, and season well. sprinkle flour over all, dot with butter and roast until well browned, about % hours. olive e. htbner spanish steak pound into pound of round steak all the flour it requires, then fry and brown in butter. now cover it with sliced on- ions, sliced mangoes and a can of tomatoes. season with salt and pepper and bake slowly for two hours. have skillet cov- ered while baking. mrs. e. w. fair - panned steak get round steak cut very thick. pound in this about cup of flour. have a pan very hot, with butter melted. put in steak and brown well on both sides (turning often). have good sized onion, cut fine, spread over steak; cover all with wa- ter and put in oven with moderate fire and bake about hour. mrs. a. m. hughes, wilkinsburg, pa. meats and meat pies rolled beefsteak take a round of beefsteak, cut thin; take all the bone and fat from it. make a stuffing as for chicken and spread all over it. roll tightly and tie with a string. roast minutes to ev- ery pound, in a baking pan in which you have put any pieces of suet trimmings from the steak, and % cup of water. serve with brown cause. roast fillet of veal take the bone from a nice fillet and fill up the space with stuffing, and also put a good layer under the fat. make it a good shape by drawing the fat round, and tie it up with tape. it should have careful attention and frequent basting with but- ter that the fat may not burn. after taking it up pour melted butter over it. serve with ham or bacon, and fresh cucumbers, if in season. veal, like all other meat, should be well washed in cold water before cooking, and wiped thoroughly dry with a clean cloth. cold fillet of veal is very good stewed with to- matoes and an onion or so. the fat of a loin should be cov- ered with greased paper to prevent it burning; a fillet, also, should have on the caul until nearly done. roast from to hours, according to the size. filling for roast chop fine small onion and fry in level tablespoonsful of butter. when brown, add pound of loose sausage. fry a few minutes more and add of a loaf of bread broken in small pieces, and almost the same amount of cold potatoes cut in small cubes, tablespoonsful of chopped parsley, / cup of cel- ery cut in small pieces. salt and pepper to taste. when mixed thoroughly, add egg beaten light, and let all heat thoroughly before removing from fire. fill roast. mrs. john g. link recipes broiled beefsteak to cook a good juicy beefsteak never pound. put on broiler and broil as quickly as possible without burning, turning con- stantly. butter, salt and pepper after taking up. serve very hot. —selected lamb chops broiled have the chops about % inch thick. place in a broiler and brown on both sides; season with salt and pepper, and pour melted butter over each chop. serve very hot; garnish with parsley. mashed or creamed potatoes, asparagus, spinach or green peas are usually served with lamb. —selected meat balls to cup of lean beef, veal or chicken chopped very fine, add tablespoonful of bread crumbs, tablespoonful of melted butter, egg (beaten). mix all together and moisten with a little stock or milk—just enough to make it stick together. make into balls as large as hickory nuts and fry in butter until it becomes a nice brown. drop into soup just before serving. use cooked meat. eva. k. truxal hash on toast to every pint of cold meat cut in dice, allow tablespoon- ful of butter, tablespoonful of flour, and % pint of boiling water. when the butter is a nice brown add the flour; mix well, and add the water, stirring until it boils; now add the meat, salt and pepper. let simmer for minutes. toast squares of bread, butter them, put the meat on the toast and sauce around it. meals and meat pies meat loaf pounds of raw meat chopped fine, butter size of an egg, tablespoonsful of cream, eggs, crackers, tablespoonful of salt, teaspoonful of pepper. mix and bake for % hours, basting with butter and water. mrs. bloom veal loaf % pounds veal, ground fine; % pound pork, ground fine; pint sweet milk, slice bread one inch thick, eggs. pour milk and eggs on bread; mash fine, then add to meat. salt and pepper. bake one hour. mrs. w. r. ford baked ham inch slice of ham, tablespoonsful brown sugar, tea- spoonful paprika or a few cloves if preferred, cup milk. boil ham and let stand in stock until cold. put in shallow pan, dust with flour and sugar, then place in oven with cup of ham stock. baste or times; when tender remove to platter. make cream sauce and pour over it. mrs. geo. lum liver and bacon cut % pound of liver in thin slices and scald it. cut pound of bacon in thin slices, put it in a frying pan and fry until brown. remove to a hot plate. put salt, pepper and flour on the slices of liver and cook them in the bacon fat. when brown put them on the plate with the bacon and prepare a gravy by adding the flour to the fat in the pan. add a cup of boiling wa- ter, season, then pour around the liver and bacon and serve. meats and meat pies spanish rice cups of ground meat, cup of rice (not cooked), pep- per, cups of tomatoes, onion, cups of broth or water. cook in pan in stove % hours. mrs. j. e. clawson garnish for meat or fish slice green peppers lengthwise and remove the seeds and tough white membrane. melt a little butter in a frying pan and fry the sliced peppers in this. arrange around edge of meat platter with greens. mint sauce for roast lamb tablespoonful of chopped mint, tablespoonful of sugar; crush and add "a cup of vinegar, tablespoonsful of water. black pepper to taste. bring to boil and serve. mrs. james d. corbett lamb stew with string beans pound stewing lamb, i quart string beans, quart small potatoes, % cup cut onion, tablespoonsful flour, tablespoons- ful cut parsley, teaspoonsful salt or salt to taste, paprika. the meat is cut into small pieces; put on to boil in cups of boiling water and boil hour; then add onions and string beans which have been prepared as usual. boil minutes and add the potatoes and salt; boil until all are tender; add more water if needed. thicken with flour. —selected fricassed veal fry the veal in a little butter for minutes. then add enough water to cover the meat, and simmer till done. thicken the liquor same as for fricassed chicken. recipes beef loaf pound of hamburg, small cups of bread crumbs, small piece of butter, eggs, % cups of milk. season with salt, pepper, onion and celery chopped fine. mix and bake in hot oven minutes. baste with hot water and butter. mary leavy stuffed pork chops have filling of bread crumbs, a little onion, salt, pepper, and a small piece of butter. get pork chops extra thick and have a pocket slit in each; fill, sew opening, or hold together with tooth picks. bake in a moderate oven for an hour. mrs. j. c. hughtes baked pork chops with tomatoes large pork chops, % cups sliced onions, cup water, teaspoonsful salt, % teaspoon pepper, pint creamed toma- toes. flour chops; fry until slightly brown; cover with onions and tomatoes; pour over water and bake in slow oven. mrs. r. g. howard meat loaf pound of hamburg steak, % pound of sausage meat, egg, teaspoonful rumford baking powder, teaspoonful of pepper, tablespoonful of salt, level tablespoonful of minced onion, cup of beef broth, cup of bread crumbs. mix well and roll in more crumbs. while loaf is baking, baste often with beef broth. mrs. jerry miller add rice to meat loaf in making an ordinary size meat loaf, add / cup of boiled rice and the loaf will be moist and will slice firmly. the rice also adds much to the flavor. recipes - meat pie cup of milk, tablespoonful of corn starch, yolks of eggs. boil to a sauce; season with teaspoonful of salt, tea- spoonful of celery salt, a little pepper, butter the size of an egg. after removing from the fire, add cup of ground beef (cooked), whites of eggs beat light. stir together and bake for minutes. mrs. clara. kurtz venison pie cut neck or breast into small steaks; rub over them a sea- soning of sweet herbs, grated nutmeg, pepper and salt. fry slightly in butter. line sides and edge of baking dish with a puff paste; lay in the steaks, add / pint rich gravy made of the trimmings of the venison, wine glass port wine and the juice of lemon. cover top with puff paste and bake in mod- erate oven for hours. veal pie cut into steaks the loin or breast of veal. season highly with salt, pepper, grated nutmeg, mace and a little grated rind of a lemon. lay in a deep dish, add a few slices of sweetbreads seasoned with spices, and a few oysters, some sliced hard boiled egg, j/ pint soup stock or other gravy, and tablespoonful of lemon juice. cover dish with puff paste and bake an hour. mutton pie and tomatoes spread bottom of a baking dish with bread crumbs and fill with alternate layers of cold roast mutton cut in thin slices, and tomatoes sliced. season each layer with pepper, salt and bits of butter. the last layer should be tomatoes covered with bread crumbs. bake minutes and serve. meats and meat pies beefsteak pie cut raw beefsteak in moderate sized pieces, trimming off all skin, sinews and fat. season with pepper, salt and a little onion minced. lay in a deep baking dish, and add cup of water or gravy. cover dish with a paste an inch thick, made of biscuit dough. bake in moderate oven hour. pieces of cold cooked meats may be used in the same manner. a table- spoonful of mushroom catsup adds to the flavor of meat pies. creole sauce . . cooking spoonsful of olive oil, cooking spoonful of but- ter, medium sized onions, cut fine; green peppers, cut fine. cook minutes slowly, add can of tomatoes, cans of mush- rooms, cans of shrimp. cook minutes. season with salt and make hot with red pepper. serve with boiled rice or meat. mrs. w. c. pentz n. &h -º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: ########################################### -º × “it is the entrees that cooks usually invest with their greatest cunning.” º º -> q- -> . : → ; -> - -> - -> - . q- - -> - - º - - : --> - —brillat-savarin. - i - -> : ×x* & cº., º, º, º, ºw, w, w, v, v', º, º, º, º, ºw, w, w, v, v. sº, º, º, º, º, º, º, º, º, º, º, º, º, º, º, º, º, º, º, º, cº, cº, cº, º, º, cº, cº, cº, cº, cº, & . k-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: *: sº shredded wheat oyster, meat or vegetable pattie cut oblong cavity in top of biscuit, remove top carefully and all inside shreds, forming a shell. sprinkle with salt and pepper, put small pieces of butter in bottom, and fill the shell with drained, picked and washed oysters. season with addi- tional salt and pepper. replace top of biscuit over oysters, then bits of butter on top. place in a covered pan and bake in a moderate oven. pour oyster liquor or cream sauce over it. shell fish, vegetables or meats may also be used. baked bananas tablespoonsful of lemon juice, % cup of butter, % cup of sugar, tablespoonful of sherry wine. pour this dressing over bananas, skinned, and bake in slow oven for about hour, basting frequently with sauce. mrs. james d. corbett macaroni with tomato sauce spaghetti is the most delicate form of macaroni and is pre- ferable to the coarse. break the long sticks into pieces an inch long; put into boliing salted water, and boil rapidly for minutes. drain in a colander or sieve, then throw it in cold water for minutes to bleach. melt tablespoonful of butter in a frying pan; add a tablespoonful of flour, and mix until smooth. strain and add pint of stewed tomatoes, stirring until it boils. drain the spaghetti and add carefully. let boil and serve at once. - recipes chicken croquettes pint finely chopped cold chicken, teaspoonful salt, % teaspoonful pepper, cup cream, eggs, tablespoonsful corn starch, teaspoonful onion juice, tablespoonful lemon juice, pint bread crumbs, tablespoonsful butter. cream the but- ter and corn starch, add the cream and cook over moderate fire till it thickens. add meat and seasonings and boil for min- utes. pour over two eggs, well beaten; when thoroughly mixed cool. shape into croquettes, dip in crumbs, then in egg, and in crumbs again, and fry in deep fat. —selected creamed chicken to each cupful of meat, take one tablespoonful of butter, melt and heat, without browning. add tablespoonful of flour and stir well until smooth. add cup of milk or cream, and cook until a thick sauce, stirring all the while. season to taste and heat thoroughly. add at last minute sherry or a beaten egg yolk. mrs. james d. corbett chicken pot pie boil chicken until tender; make dressing as for stewed chicken; make paste as for biscuit. line pan with paste rolled out. boile large potatoes, sliced, until tender. then put layer of chicken, potatoes and parsley, then the layer of crust, then the chicken, etc., and lastly cover with the crust. season with pepper and salt. bake an hour. chicken pie boil the chicken until tender; season highly. line deep pie plates with rich crust; take the white meat and a little of the dark and put into the plates; pour the gravy over the chicken, add butter and a little flour, cover with crust, and bake from % to % of an hour. poultry and game | chicken pie dinner for a large pie, boil two fine fowls until tender and allow them to cool in the broth, which has been salted, over night. next day drain, and cut or pull off the meat in nice pieces of suitable size for serving. small bones, like the wishbone, sec- ond joint, etc., may remain. boil a dozen and a half very small onions and a few small potatoes, quartered, until tender, salt- ing the water the last part of the time. meantime, boil away the broth until strong and rich, and thicken a pint and a half of it with tablespoonsful each of butter and flour melted to- gether. season highly to taste with a little paprika, salt, pep- per and add a cup of rich cream; let boil up, thicken a bit more if desirable, and pour over the pieces of chicken, which have been laid in a rather shallow large baking dish, with the onions and potatoes arranged in layers. a small cup may be placed in the middle, bottom side up, before putting in the chicken and vegetables. parsley and minced sweet pepper may be added to the sauce if liked. make a rich baking powder crust; roll to half an inch in thickness, and lay over the top, first but- tering the edges and putting dots of butter over the chicken. cut ornamental gashes, brush all with milk and bake in a hot oven until top is rich, golden brown. brush with melted but- ter when removed from the oven. regular pastry may be used if preferred. - mrs. james. a. schwem chicken pie wash and cut chicken in pieces and place in a deep dish; season to taste with salt, pepper, a blade of mace and a little nutmeg. fill dish full with water, adding several lumps of butter. cover dish with a puff paste and bake. a pie made with one chicken will require from an hour to an hour and a half to bake. if chickens are old or tough it is best to cook them some before putting in the pie. recipes hot cabbage pickle heads of cabbage, chopped fine; % dozen green and red peppers, chopped fine; tablespoonsful of salt, cup sugar, bunch of celery, chopped fine; mustard seed and celery seed to suit taste, or about teaspoonsful. cover with vinegar and can be used cold. mrs. c. c. levis fried cabbage cut the cabbage very fine, as for slaw; salt and pepper, stir well, and let stand minutes. have an iron kettle smoking bot, drop tablespoonful of nice lard or fat into it, then the cabbage, stirring briskly until quite tender. to a cup of sweet cream, add tablspoonsful of vinegar, after the cream has been well stirred and taken from the stove; pour over the cabbage and serve immediately. when properly done it is ex- cellent and there is no offensive odor from cooking. baked beans pounds of beans (washed in cold water), cup of sugar, % cup of molasses, tablespoonful of salt, tablespoonsful of lard, / teaspoonful of pepper, % quarts of cold water. bake about hours in a very slow oven, or all night. mrs. c. e. hand - baked tomatoes tomatoes, cups soft bread crumbs, teaspoonful salt, !/s teaspoonful pepper, tablespoonful butter. wash tomatoes and cut off stem ends; remove pulp from center and fill with bread crumbs seasoned with salt and pepper; sprinkle with bread crumbs, and place small piece of butter on each. bake in hot oven minutes. - —selected vegetables a good dish for luncheon cups of hot riced potatoes, of grated mild cheese, % teaspoonful of salt, dash of cayenne pepper, a few drops of on- ion juice, tablespoonsful of thick cream, egg, separated and beaten light. shape, drip in bread crumbs, and fry in deep fat. mrs. j. l. white head fried corn quart tender corn, % teaspoonful salt, pepper to suit taste. fry in hot grease and sprinkle with tablespoonful of flour over top of corn to brown. fannie ltddle baked beans pounds of marofat beans, pound of bacon, good sized onions, can of tomatoes, dash of cayenne pepper, % teaspoon- ful of paprika, salt to taste. soak beans over night; next morning add fresh water and parboil slowly. two table- spoonsful of butter and fry the onions until soft. fry out ba- con after it is sliced about a quarter of an inch thick, then put beans in roaster and add % cup of molasses, the onions, the fat of the bacon. add seasoning and strain tomatoes. over all put slices of fried out bacon on top; add pint of boiling wa- ter. bake to hours. mrs. wade bloom french fried potatoes pare and cut potatoes into long even pieces. put into cold water for about an hour. drain and dry well. fry in deep fat until brown and cooked through; drain on unglazed paper. salt just before serving. sweet potatoes may be prepared in same way. —selected recipes baked peppers to stuff sweet peppers from which the seeds have been removed, take cups of bread crumbs, butter the size of an egg, and a small onion, chopped fine. melt the butter, add the onion, and mix with the bread crumbs; add a little celery salt or poultry seasoning, salt and pepper to taste. fill the pep- pers with the mixture, lay a thin slice of bacon on top of each pepper, and bake hour in a moderate oven. mrs. e. g. boose scalloped potatoes slice cold boiled potatoes or cut them in dice; melt table- spoonsful of butter in a spider, add tablespoonsful of flour, and cupfuls of milk; season with salt and pepper. stir until it boils. put a layer of this sauce in the bottom of a baking dish, then a layer of potatoes, then a layer of sauce, and so on until the dish is filled. sprinkle bread crumbs over the top, and put in the oven and bake minutes, or until brown. serve in the baking dish. candied sweet potatoes boil sweet potatoes in a little water. when done pare and slice in baking dish, making layer potatoes and layer of butter; }; cup butter, % cups brown sugar, cup water, bake in oven for % hours. mrs. w. r. ford to make hominy with soda to quart of corn take teaspoonsful soda; cover with water and soak over night. next morning cook in the same water, keeping corn covered with inches of water. when the chit starts, take off and wash thoroughly. put back on stove, cover with water, salt to taste and cook until tender. mrs. george h. law vegetables brandied sweet potatoes pare and boil sweet potatoes, soak cup raisins, dice po- tatoes, put in casserole and cover with / cup brown sugar. make a sauce as follows: cup granulated sugar, tablespoon- ful flour creamed with / cup butter; add / cup cold water, % cup sherry wine and pinch of salt. when cold add raisins and pour over potatoes. let stand on rear of stove or slow oven until ready to serve. mrs. singleton bell creamed onions dozen onions, stew until done; put in hot water. take tablespoonful of butter, melt, and tablespoonful of flour, % pint of milk, salt and pepper to taste. mrs. e. e. miller baked sweet potatoes peel potatoes, cut in halves, lay in pan and cover potatoes with butter, salt and pepper, and bake in a moderate oven for about minutes. hazel liddle corn pudding ears of corn, grated; eggs, tablespoonsful of sugar, teaspoonful of salt, butter size of a walnut, quart or % pints of milk. bake hour. - mrs. love stuffed baked peppers cut green peppers in halves, take out seed and fill with the following: chop fine veal, chicken or beef, mix with toma- toes and bread crumbs; dot with butter and bake minutes in a slow oven. mrs. alexander. m. hughes, wilkinsburg recipes asparagus with lemon sauce wash in cold water and tie stalks in a bunch, having tops all on, and set in a kettle of boiling salted water; cook until lower ends are tender. remove to hot platter and pour over sauce made as follows: melt tablespoonsful of butter and stir in tablespoonsful of flour; then add /ø teaspoonful of salt, / teaspoonful of pepper, pint of hot milk. stir until it cooks up twice; remove and at this point add another tablespoonful of butter, juice of lemon, and beaten yolks of eggs. whip until well mixed. mrs, frank. i. schwem cauliflower fried boil in salted water until about half done. mix eggs and a tablespoonful of flour and a tablespoonful of milk. dip caul- iflower in mixture and fry in hot butter. mrs. a. m. hughes, wilkinsburg, pa. green corn pudding roll crackers or have stale break crumbs; sprinkle a layer of crumbs in bake dish, then cup of corn, then crumbs and corn again. season with salt and pepper and add bits of butter. cover top with crumbs; add eggs, well beaten, with cup of milk. pour over all and bake for hour. mrs. j. c. hughes macaroni with cheese and bacon cut or slices of bacon in dices and fry, cooking with it a small onion sliced. when brown, stir in tablespoonsful of flour and cook until frothy. add to this % cups of tomatoes seasoned and put through sieve. let simmer until onion and bacon are tender. cook cup macaroni until tender; rinse in cold water, drain, and add tomatoes. let all heat together, then stir in or tablespoonsful of grated cheese. serve hot. mrs. c. h. stormer recipes corn pudding to can of corn add teaspoonful of flour, % cup of milk, tablespoonful of brown sugar, eggs, butter, pepper and salt to taste. bake in moderate oven until custard sets. mrs. j. r. osborn corn oysters pint grated oysters or can of corn, egg well beaten, small cup of flour, cup sweet milk, teaspoonful of baking powder, a little salt. fry in deep lard. mrs. jas. d. corbett recipes mayonnaise dressing yolks of eggs, teaspoonful of salt, % cup of vinegar, % cup of butter, tablespoonful of sugar, % teaspoonful of mustard. beat the eggs well, add other ingredients and cook in a double boiler, stirring constantly. mrs. s. m. davenport mayonnaise dressing teaspoonful of mustard, tablespoonful of flour, yolks of eggs, pinch of salt, / tablespoonful of sugar, cup of sweet milk. mix all together, put on stove and let boil until it becomes thick enough to drop from knife. then take from fire, let cool a few seconds, and add butter the size of a walnut, % cup of vinegar and pepper to suit taste. - mrs. e. m. liddle french dressing - use very little salt, tablespoonful of sugar; to every spoonful of lemon juice add of olive oil. sprinkle with paprika. mrs. wade bloom beet salad dice medium sized boiled beets that have been well cooked. mix with this or hard boiled eggs; a little celery may also be added. mix with boiled dressing to which a little mustard has been added. serve on lettuce. mrs. e. g. boose tomato salad fill tomato shells with minced pineapple, celery, chopped nuts and mayonnaise dressing, and garnish with greens. mrs. c. c. goodman recipes vegetable salad carrots diced evenly; drop in unsalted boiling water. boil until tender, about hour. drain canned peas and use equal parts. serve on lettuce leaf with mayonnaise. mrs. wade bloom lima bean salad lima beans and green onions cut fine. serve with french dressing. mrs. wade bloom veal salad boil and chop pounds of veal, pounds of lean pork, bunches of celery, dozen hard boiled eggs, cut fine. use quarts of salad dressing. this will serve people. mrs. h. a. wosburg lobster salad prepare lobster, either canned or fresh; and season highly with salt and lemon juice, and let stand for a little while. then take a small onion and mix with lobster, celery and hard boiled eggs and pour over either a french dressing or highly seasoned boiled dressing and let stand on ice an hour or more. serve on bed of lettuce and plenty of mayonnaise. shrimp or crab can be used in the same way. salmon salad cup chopped celery, can salmon, tablespoonful of chopped onions, hard boiled eggs. chop the egg whites and put the yolks through a sieve; mix the salmon, celery and on- ion with enough salad dressing to moisten. place a large table- spoonful of the salad on a lettuce leaf, cover with the chopped white of egg and a top layer of yolks. - mrs. j. d. corbett salads fish salad a chopped fish salad made of any kind of cold white fish, hashed with hard boiled eggs, a tablespoonful of lemon juice, and about % of a cucumber, if desired. mix with salad dress- ing and serve on crisp lettuce. mrs. twila hughes shrimp salad remove shrimps from can, cover with ice water, and let them stand a half hour. drain, and dry them on a towel by patting with the hand. remove vein that extends the entire length of the shrimp. break into pieces all but a few of the finest, which you reserve for the garnish. mix with an equal part of finely cut celery. moisten with mayonnaise dressing, arrange on nests of leaves from a fine head of lettuce and put a teaspoonful of mayonnaise on each nest. lay one of the re- served shrimps on top of the mayonnaise, with some capers and a few finely chopped nuts or hard boiled eggs. lobster salad remove meat from shell, cut into cubes, and marinate with french dressing. reserve the lobster claws for garnish. add one cup of very finely cut celery, using the tender stalks. mix with a small quantity of mayonnaise, and arrange on lettuce leaves. add a teaspoonful of mayonnaise to each service, and sprinkle with hard boiled eggs chopped fine. garnish with the small lobster claws. —selected fruit salad make oil mayonnaise dressing. prepare nuts, marshmal- lows, grape fruit, oranges, raisins and mix with chopped cel- ery. mix with dressing and serve on crisp lettuce. mrs. james d. corbett recipes fruit salad oranges cut in small pieces, can of pineapple cut in small pieces and juice poured on with sugar to suit the taste; bananas picked in small pieces with a fork. stir lightly and set on ice. may be served with whipped cream or mayonnaise dressing. mrs. d. m. de haas new fruit salad !/ pound of marshmallows, bananas, oranges, cups of pineapples, % cups of white cherries stuffed with nuts. slice the bananas and dice the oranges, pineapples and marsh- mallows. drain juice from the fruit and powder lightly with sugar. mix, chill thoroughly and serve on lettuce with whip- ped cream to which has been added a little mayonnaise dressing. eva. k. truxal fruit salad (sweet) bananas, large apple, orange, slices of pineapple, * pound white grapes, seeded. let stand and chill; drain off all juice. whip to a stiff froth }}; pint of cream, add tea- spoonful of vanilla, tablespoonsful of sugar. mix and serve on lettuce. mrs. j. c. hughes fruit salad cup of malaga grapes, cup of canned cherries, cup of pineapple, cup of sliced apples, cup of english walnuts, % cup of seedless raisins, large orange cut fine. dressing: beat together eggs, teaspoonsful of sugar, teaspoonful of mustard, tablespoonful of cream, table- spoonsful of lemon juice and a pinch of salt. cook in double boiler; when cool add /ø pint of whipped cream. do not whip it very stiff. mrs. graff oberrender salads grape fruit salad take all the fibre from grape fruit; use / as much pine- apple. serve with french dressing and garnish with red cherries. waldorf salad quart of tart apples, chopped fine; pint of celery, cut fine; teacup of english walnuts, cut fine; mix with a good salad dressing. use at once or the apples will turn brown. mrs. snyder pineapple and celery salad peel, eye and shred a small, ripe pineapple; set in ice until thoroughly chilled; then mix this with a cup of finely chopped, crisp, white celery and a sweet red pepper cut in dices. sprinkle over this a little french dressing and let stand a few minutes, then mix with mayonnaise and whipped cream and garnish with nut meats. serve on lettuce leaves. eva. k. truxal | recipes pie crust cups sifted flour, cup lard. mix with fork and add ice water to roll well. salt. mrs. g. r. oberrender never fail pie crust cup of flour, teaspoonful of rumford baking powder, % cup of lard, / cup of boiling water, teaspoonful of salt. dissolve lard in boiling water and baking powder. mrs. e. r. craig butterscotch pie cups of milk sweetened to taste with brown sugar, piece of butter size of walnut, tablespoonsful of corn starch, yolks of eggs. flavor with vanilla. beat the whites of eggs with tablespoonsful of sugar. fill bake shell; brown in oven. mrs. w. l. wynn boston cream pie eggs, tablespoonful of butter, cupful of sugar, / cup of milk, % cups of flour, teaspoonful of vanilla, teaspoons- ful of rumford baking powder. boil egg, cupful of milk, tablespoonsful of sugar, tablespoonful of corn starch, a pinch of salt and a teaspoonful of vanilla and a teaspoonful of butter. bake in one pan and split. mrs. william pentz butterscotch pie filling % cups of brown sugar, tablespoonsful of butter, tablespoonsful of milk. cook this until it forms a wax, then add cups of milk, yolks of eggs, and boil. use the whites of the eggs for icing. it’s fine. sufficient for large pies. mrs. j. william smith pastry - | bean pie cook beans until soft and put through colander. % cups of beans, cup of sugar, egg, j/ teaspoonful of salt, % tea- spoonful of cinnamon, % cup of milk. mix sugar, salt, spice and beans; add egg, well beaten, and milk gradually. bake in a deep plate in a crust with fluted rim. set in a hot oven and bake. mrs. nace h. drum lemon pie cups of sugar, cups of hot water, tablespoonsful of corn starch, eggs, large lemons, juice and rind, and table- spoonsful of butter. this will make two pies. mrs. c. m. meat) caramel pie cups of brown sugar, butter size of an egg; melt in iron skillet and stir until golden brown, % pints of milk, yolks of eggs, tablespoonsful of corn starch, moistened in milk. use whites of eggs for frosting top. - mrs. b. a. booth cream pie make a custard of pint of milk, tablespoonsful of su- gar, tablespoonsful of flour, butter size of hickory nut, yolks of eggs. fill a baked crust, using whites of eggs for mer- ingue. sprinkle well with shredded cocoanut and set in oven to brown. mrs. c. c. goodman sugar cream pie cup of sweet cream, tablespoonsful of brown sugar, . tablespoonful of flour. cream together and bake as custard pie. mrs. d. e. htbner recipes orange pie beat thoroughly yolks of eggs with % cup of sugar. add heaping teaspoonful of flour, even tablespoonful corn starch dissolved in milk. pour into this pint of boiling milk; cook minutes; let cool and flavor with extract of orange. pour into baked crust. use whites with sugar and orange extract as merangue. pumpkin pie pint of pumpkin, teaspoonful of cinnamon, % teaspoon- ful of cloves, teaspoonful of salt, tablespoonful of melted butter, j/ nutmeg, cups of sugar. mix well, then add quart of new milk, eggs beaten separately, adding the whites last. will make pies. mrs. j. a. schwem pumpkin pie cups of pumpkin, cups of milk, cup of sugar, eggs, % teaspoonful of ginger, pinch of salt. makes pies. pastry for above: cup of flour and cup of lard. mrs. sara love pumpkin pie cup of pumpkin, eggs beaten light, large cup of milk and cream, level teaspoonful of ginger, level teaspoon- ful of cinnamon, level teaspoonful of molasses, a little all- spice, % cup of sugar. grated nutmeg of top. mrs. quinn tyler pie % cup of butter, % cups of sugar, cup of sour cream, eggs, teaspoonsful of cinnamon, tablespoonsful of flour or corn starch. this makes two pies. - mrs. c. r. zinn pastry pineapple tart pie take large ripe pineapple, remove the leaves and quar- ter it without paring; grate it down to the rind, cover with powdered sugar and let stand an hour; then put in a porcelain kettle and let simmer until perfectly soft. have ready pie tins with baked empty shells of puff paste. when cool fill with pineapple mixture (adding more sugar if needed); lay around the rim a border of paste and return to oven to bake. pineapple cooked as above makes a delicious filling for cake. blackberry pie cups blackberries and cup sugar to each pie. line pie plate with crust, put in berries and sugar; wet edges, cover and wash with milk, and bake in quick steady oven minutes. - cherry pie cups stemmed cherries, cups sugar. line pie plate with crust, wet edges, add cherries, cover and bake in steady quick oven minutes. date pie soak pound of dates over night. stew until they can be strained, then mix with quart of milk, eggs, little salt and nutmeg. bake with an undercrust. this will be sufficient for three pies. - sweet potato pie boil sweet potatoes and press through colander same as squash. to pint potatoes add pint rich milk, beaten eggs, % cups sugar, and flavor with cinnamon or ginger. bake with one crust. matilda roidgers recipes raisin pie lemon, grated rind and juice, cup raisins chopped fine, tablespoonful corn starch, cup water, egg, cup sugar. mix well together. line pie tin with pastry, put in mixture, cover with pastry and bake. mrs. g. r. oberrender peach pie line pie tins with puff paste and bake until two-thirds done. if the peaches are fully ripe halve or quarter them, put in the baked shells, sweeten and flavor to taste; cover or not as you choose, and finish baking in a quick oven. canned peaches may be used in the same manner. mrs. j. t. cricks gooseberry pie stew quart of gooseberries with plenty of sugar. have pie tin ready lined with paste. fill with the berries and bake. this may be covered, or top crossed with strips of crust, as desired. - cranberry pie cups of cranberries stewed with cups sugar, and strained. line pie plate with paste, put in cranberry jam, wash edges, lay three narrow bars of paste across, fasten at edge; then three more, forming diamond, shaped spaces; lay rim of paste, wash with egg and bake in quick oven until paste is cooked. peach pie with whipped cream % can of peaches, heat, put through sieve; % cup of sugar, tablespoonful corn starch, moistened in water. fill pan and bake. when cold whip # pint of cream and put over pie. mrs, leah haag, sykesville pastry maple pie % cups maple syrup, % cups water, level tablespoons- ful of corn starch. boil until it thickens; let get cold and put in pie crust (already baked); cover with % pint whipped crea.iil. matilda rodgers pineapple pie put cup pineapple cut in dice, cup water, or pineapple juice, and % cup sugar in a sauce pan; bring to a boil, then add tablespoonsful corn starch mixed with a little cold wa- ter, egg yolk. boil until thick and clear. when cool cover with whipped cream or egg meringue. mrs. james v. yoas s chocolate pie cups milk, let come to a boil; yolks of eggs, table- spoonsful grated chocolate, tablespoonsful sugar, heaping tablespoonful corn starch. stir all together in the milk and let it thicken, adding teaspoonful vanilla. bake the crust and put in custard, afterwards adding the merangue. annie oyston peach custard pie line a deep pie pan with any good pie crust, then place in it halves of canned peaches with hollow side up. beat yolks of eggs slightly, reserving whites; add cup milk, teaspoon- ful corn starch and sugar to taste. pour custard over peaches, adding more milk if necessary to fill pan, and bake a delicate brown. when pie is done cover it with a meringue made with whites of eggs, tablespoonful of sugar; put on pie, return to oven and brown. mrs. e. m. ltddle pastry mince meat pounds of beef boiled tender and chopped fine. boil the liquor to one pint; pounds of apples, chopped fine; pounds of raisins, seeded, chop half of the raisins; pounds of cur- rants, pounds of citron, shaved fine; or oranges, lemons and the peels of of the oranges grated; pint of cider, cinna- mon, mace, nutmeg and sugar to taste; pinch of black pepper and salt. mrs, fennell mince meat pounds of fresh lean beef, boiled and chopped fine; pound of suet, chopped and rubbed to a powder; pounds of good cooking apples, chopped; pounds of raisins, seeded and chopped; pound of sultanos, pounds of currants, pound of citron, shredded fine; / pound of orange peel, shredded fine; tablespoonsful of cinnamon, teaspoonful of grated nut- meg, tablespoonsful of mace, tablespoonful each of cloves, allspice and salt; % pounds of brown sugar, quart sherry wine or boiled cider, pint of brandy. mix thoroughly, put in crock, cover closely, and keep at least three weeks before using. this recipe is excellent and has been used in same family for five generations. mrs. h. a. wosburg mince meat chop fine pounds of tender beef, pound of beef suet, pounds of apples, pound of currants and pounds of raisins; grated rinds and juice of lemons, pounds of brown sugar, level teaspoonful of ground cloves, level teaspoonsful of cinnamon, half of a nutmeg, grated; teaspoonful of salt. mix well together and add pint of fruit jelly, pint of boiled cider and enough meat broth to moisten. mrs. clara braughiler || recipes mince meat (excellent) bowls of minced beef, even bowls of chopped apples, % bowls of stoned raisins, bowl of best currants, % pound of citron, small cup of minced suet, grated rind and juice of lemons, bowl of sugar, / cup of best new orleans molasses, wine glass of brandy, teaspoonful of ground cloves, tea- spoonful of cinnamon, whole nutmegs, grated; salt to taste. mrs. o. r. brownfteld light dumplings make a syrup of cup of sugar, tablespoonful of butter, cups of sliced apples, cups of hot water. let all boil for minutes. for the dumplings, mix cup flour, teaspoonful baking powder, pinch of salt and cup of milk. drop by spoonsful into the boiling syrup; cover closely and boil for minutes without lifting the cover. these make their own sauce. serve hot. apple dumplings cups of flour, butter size of a walnut, teaspoonsful of baking powder and salt together. beat egg in cup, fill nearly full of milk; rub flour and butter together. take dough size of walnut and roll round in hands. cook minutes, turning once. do not put lid on. mrs. sara lowe strawberry short cake cups of flour, teaspoonsful of baking powder, small teaspoonful of salt, egg, beaten in cup; then fill cup with sweet milk. stir into the flour, add tablespoonful of melted butter, and bake in quick oven. use strawberries or any kind of fruit with sugar and cream. - - - mrs. charles scalen * : pu d din g : i “the proof of the pudding is the eating thereof.” : *****************************************::::::::::::::::::::::::::::::::::::: . chocolate pudding (fine) eggs, cup grated chocolate, cup bread crumbs, tea- spoonful baking powder in bread crumbs. sweeten to taste. cream yolks of eggs and sugar together. add chocolate, last- ly whites of eggs beaten stiff. bake in moderate oven. serve with whipped cream, flavored slightly with vanilla. mrs. james d. corbett date pudding pound of dates, chopped and floured; pinch of salt, cup of suet, % cup of nuts, cup of brown sugar, egg, cup of buttermilk and teaspoonful of baking soda. flour to stiffen. steam hours. mrs. minnte schwem steamed pudding pint of bread crumbs, egg, lump of butter, cup of brown sugar, cup of sweet milk, cup of raisins, cups of flour, teaspoonful of arm and hammer baking soda, pinch of salt. steam or hours. dressing: cup of white sugar, lump of butter, table- spoonful of corn starch. cream all together and pour over cups of boiling water. cook. add nutmeg. mrs. u. s. n. crouse | puddings | || pudding sauce cup of brown sugar, / cup of butter, egg, / cup of boiling water, vanilla or nutmeg to flavor. beat butter and sugar together; add yolk of egg beaten. stir in gradually , cup of water; add white of egg beaten stiff just before serving. eva. k. truxal fluffy pudding eggs, cup of butter, % cup of sugar, cup of sweet milk, cups of flour, cup of raisins or cherries, figs, dates, or any fruit to taste; teaspoonsful of rumford baking powder. steam hours. "" : . " . . . . . . . . . margaret ward, punxsutawney huckleberry pudding to cup of molasses add teaspoonful of arm and ham- mer baking soda, dissolved in boiling water, then well beaten egg, % cups of flour and pint of huckleberries. bake in oven. serve with any sauce. - margaret ward, punxsutawney plum pudding pint of stale bread crumbs, cup of flour, cup of sugar, cup of raisins, cup of suet or % cup of butter, % teaspoon- ful of baking soda, Ø teaspoonful of cloves, teaspoonful of cinnamon, eggs, % cup of hot water. steam for hours. - mrs. w. a. terpe. yorkshire pudding eggs, cup of milk, / cup of flour, salt. when roast is nearly done take out and grease another tin; put meat on dough and bake / hour. serve with meat. mrs. nieman | | recipes hard sauce beat % cup of butter to a cream and gradually beat in cups of powdered sugar and tablespoonsful of hot water. beat until creamy; flavor to taste, and set in a cool place to harden. mrs. e. g. boose steamed pudding cup of melted butter, cup of sweet milk, cup of raisins, % cup of sugar, / cup of currants, tablespoonful each of citron, lemon and orange peel, cut fine; teaspoonsful of rumford baking powder, cups of flour, % teaspoonful each of cinnamon, cloves and nutmeg. mix ingredients and steam for % hours. serve with hot liquid sauce. mrs. chas. shipman sterling sauce cream / cup of butter; add gradually, while stirring con- stantly, cup of brown sugar. then very gradually add tablespoonsful of milk and teaspoonful of vanilla. mrs. quinn harvard pudding melt tablespoonsful of butter; % cup of molasses, % cup of milk, % cups of flour, % teaspoonful of arm and hammer baking soda, teaspoonful of salt, cloves, nutmeg and allspice; then add pound of dates, stoned and cut. turn in buttered mold, cover, and steam % hours. - sauce for harvard pudding: }; cup of sugar, egg, piece of butter, large tablespoonful of flour, little vinegar and fla- voring. mix flour and sugar, add egg, well beaten; pour on boiling water until properly thickened. add butter, vinegar and a little salt. mrs. quinn puddings - - | delicious pudding cup milk, cup sugar, / cup butter, eggs, cups of flour, % teaspoonful baking powder, pinch of salt, package dates, cup nut meats. bake in flat pan; watch carefully for it burns easily. serve with whipped cream. mrs. grandy date pudding cup of suet, pound of dates, egg, cup of brown su- gar, teaspoonful of arm and hammer baking sdoa, cup of sour milk, / cup of raisins, % cup of nuts, flour enough to make stiff batter. steam hours. sauce: cup of sugar, % cup of butter, yolks of eggs, teaspoonful of corn starch, good cup hot water; add brandy. mrs. a. p. way date pudding cup of brown sugar, cup of buttermilk, teaspoonful of arm and hammer baking soda, pound of dates, chopped and floured; cup of suet, chopped, and cup of nuts, chopped. flour to stiffen. put in pan and steam hours. serve with sallce. sauce: % cups of sugar, mixed with tablespoonful of flour; pour on pint of boiling water, stirring until free from lumps. add butter, vanilla and vinegar to taste. mrs. w. k. nichol cottage pudding eggs, cup of sugar, cup of sweet milk, teaspoonsful of rumford baking powder, cups of flour, pinch of salt, teaspoonful of lemon or vanilla. dressing: tablespoonsful of flour, cup of sugar, large piece of butter, little nutmeg and brandy. mrs. william peat | recipes raisin puffs eggs, tablespoonful of sugar, Ø cup of butter, cup of milk, cup of raisins, vanilla, cups of flour. steam / hour in cups. serve with sauce. mrs. w. k. nichol nut and fruit pudding eggs, cup of milk, % cups of soft, dry.bread crumbs, vº cup of raisins floured with tablespoonsful of flour, % cup of chopped nuts, teaspoonful of rumford baking powder, teaspoonful of cinnamon, % teaspoonful of cloves, and a little sugar. grease a bowl; pour in, tightly cover and steam for hours. serve with sauce made of cup of sugar, piece of but- ter size of an egg, yolks of eggs. beat all together, cook in double boiler until about the consistency of cream; beat the whites of eggs to a stiff froth and stir with cup of sweet milk; beat all together and flavor with vanilla. mrs. c. m. kurtz rice pudding with raisins % cup of rice, % cup of sugar, cups of milk, cup of water, eggs, % cup of raisins, teaspoonful of nutmeg. cook rice with cup of water in double boiler until water is absorbed; add cups of milk. cook until rice is tender; add the other cup of milk, the sugar well beaten eggs, raisins and nutmeg. bake until custard is set. --- . . . . .” - mrs. e. g. boose molasses pudding cup molasses, % cup hot water, / cup melted butter, small teaspoonful soda, cups flour. steam hour. sauce: cup sugar, / cup raisins, butter size of an egg, egg, tablespoonsful water and vanilla. cook in double boiler until thick but not to curdle. mrs. eugene collins, mt. pleasant puddings ] - a fruit carrot pudding free cupful of beef suet from membranes and work un- til creamy. add % cupsful of stale bread crumbs, cupful of grated carrots. beat the yolks of eggs very light and add gradually, while beating constantly, % cupsful of brown su- gar. combine the mixture and add the grated rind of lemon and tablespoonful of strong vinegar, cupful of raisins, cut in pieces; % cupful of currants, then dredge with % cupful of flour, º/, teaspoonful of cinnamon, % teaspoonful of grated nut- meg, teaspoonful of cloves. add the whites of eggs beaten until stiff. put in buttered mold and steam % hours. this is fine; try it. - - - mrs. jennie barber chocolate pudding small tablespoonsful of corn starch, small tablespoons- ful each of sugar and chocolate, quart of milk. cook and flavor with vanilla. pour in molds and set in ice. mrs. c. c. goodman suet pudding cup of chopped suet, cup of chopped raisins, cup of brown sugar, cup of sweet milk, teaspoonful of cinnamon, teaspoonful of nutmeg, % teaspoonful of arm and hammer baking soda, Ø teaspoonful of salt. stir in flour until thick as cake. boil hours. sauce for pudding cup of white sugar, % cup of butter, egg, teaspoonful of nutmeg, tablespoonsful of hot water. flavor with vanilla or vinegar. mrs. e. e. miller puddings - - - apple pudding pare and slice enough tart apples to half fill a medium- sized pudding dish, then pour over the following batter: tablespoonful of butter, % cup sugar, egg, j/ cup sweet milk, cup flour, % teaspoonsful baking powder. serve with cream and sugar. ! fannie liddle my grandmother’s suet pudding cup of suet shaved or chopped fine, % teaspoonful of salt, cup of molasses, cup of sweet milk, % cups of flour, tea- spoonful baking soda. the addition of % cup of raisins, % cup of nuts and a little citron shaved fine improves this pudding but may be omitted. steam hours and serve with hard sauce or any good sauce. - mrs. e. g. boose * ºr - - ----- tapioca cream pudding soak tablespoonsful of tapioca in a little milk or water over night, add quart of milk and cook in a double boiler until soft, then add the beaten yolks of eggs, cup of sugar, a little salt; flavor with vanilla, place in a dish, cover with the beaten whites and brown in oven. mrs. seth moore rice pudding without eggs quarts of milk, % cup of rice, cupful of sugar, a piece of butter the size of a walnut, little nutmeg and a pinch of salt. put into a deep pudding-dish, well buttered, set into a moder- ate oven; stir it once or twice until it begins to cook, let it re- main in the oven about hours until it is the consistency of cream. —selected | - recipes orange pudding oranges cut in small pieces and covered with sugar, pint of milk, yolks of eggs, tablespoonsful corn starch, . cup sugar. cook in double boiler, pour over oranges and use egg whites for top. —selected baked custard cups scalded milk, eggs, beaten slightly, % cup sugar, pinch of salt, teaspoonsful vanilla. beat eggs slightly. pour on scalded milk slowly, flavor and strain into buttered molds. set in pan of hot water and bake in slow oven until firm, which can be determined by drawing a knife through custard; if knife comes out clean, the custard is done. * —selected genuine english plum pudding soak one pound of stale bread in a pint of hot milk and let it stand and cool. when cold, add to it one-half pound of sugar and the yolks of eight eggs beaten to a cream, one pound of raisins, seeded and floured, one pound of currants, washed and floured, one-quarter pound of citron, cut in strips and dredged with flour, one pound of beef suet, chopped fine and salted, one nutmeg and a tablespoonful of mace, cloves and cin- namon mixed. beat the whole well together and, as the last thing, add the whites of eight eggs, beaten to a stiff froth. pour into a cloth previously scalded and dredged with flour; tie it firmly, leaving room for the pudding to swell. boil six hours. it is best to prépare the ingredients the day before and cover closely. this will make a pudding large enough to serve a dozen persons. mrs. j. l. whitehead ! recipes angel food cake or egg whites ( cupful), pinch of salt to egg to help beating, % cups granulated sugar (sifted), cup flour (sifted times), / teaspoonful cream of tartar, / teaspoonful va- nilla or almond extract. sift, measure and set aside sugar and flour; add pinch of salt to egg whites and whip to foam; add cream of tartar, and whip until very stiff; add sugar and fold in (always using a spoon to mix cakes with), then flavor and fold in; then flour and fold in lightly. bake about minutes. mrs. e. g. boose three-egg angel cake cup sugar, % cups flour, % teaspoonful cream of tartar, teaspoonful baking powder, teaspoonful salt, % cup scalded milk, teaspoonful almond or vanilla extract, whites of eggs. mix and sift first five ingredients times. add milk very slowly, while still hot, beating continually; add vanilla; mix well and fold in whites of eggs beaten until light. turn into ungreased angel cake tin and bake in very slow oven about minutes. remove from oven; invert pan and allow to stand until cold. cover top and sides with the following icing: % cups confectioner’s sugar, tablespoons hot milk, / teaspoon butter, % teaspoon vanilla extract. add butter to hot milk; add sugar slowly to make right consistency to spread; add vanilla. spread on top and sides of cake. —selected velvet sponge cake cups of granulated sugar, eggs, save out the whites of two of the eggs for icing; add the yolks to the sugar and beat or minutes; cup of boiling water, % cups of flour, teaspoonful of baking powder; then add the whites of the eggs, beaten stiff. - mrs. william menzie cakes | | - sunshine cake tablespoonsful shortening, cup sugar, yolks of eggs, teaspoonful flavoring extract, cup milk, % cups flour, teaspoonsful baking powder. cream shortening; add sugar gradually, and yolks of eggs which have been beaten un- til thick; add flavoring; sift together flour and baking powder and add alternately, a little at a time, with the milk to first. mixture. bake in greased loaf pan in moderate oven to minutes. cover with white icing. - —selected '. roxbury cakes - !/ cup of butter, % cup of sugar, whites and yolks of eggs, beaten separately; % cup of molasses, % cup of sour milk, % cups of flour, % cup of raisins, % cup of nuts, teaspoonful of arm and hammer baking soda, teaspoonful of cinnamon, % teaspoonful of cloves. - mrs. o. r. brownfield sunshine sponge cake whites of eggs, yolks of five, cup of fine granulated sugar, scant cup of flour, measured after sifting times; va teaspoonful of cream of tartar, teaspoonful of orange extract. beat yolks of eggs until thick and set aside; now add a pinch of salt and the cream of tartar to the whites of the eggs, and beat until very stiff; add sugar, beat thoroughly, then add flav- oring and beaten yolks; beat lightly and carefully stir in the flour. bake in tube pans to minutes. invert to cool. mrs. dorsey d. neff sponge cake % cups of sugar, eggs, % cups of flour, scant cup of boiling water, teaspoonsful of baking powder. beat eggs and sugar % hour, then add water. mrs. clayton stover | - recipes sunshine cake the yolks of eggs, cup of sugar, % teaspoonful of cream of tartar, whites of eggs, % cup of flour, teaspoonful of orange extract. beat the yolks until thick and light colored; beat in the sugar gradually; beat the whites until foamy; add the cream of tartar and beat until dry; fold part of the whites into yolks and sugar; fold in the flour; then fold in the rest of the whites and the extract. bake in an unbuttered tube pan between and minutes. let cool in the inverted pan. miss margaret carey, punxsutawney sponge cake eggs, well beaten; cup of granulated sugar, cup of flour, teaspoonful of baking powder, a pinch of salt, tea- spoonful of extract, % cup of boiling water, added last. mrs. c. c. levis hot water sponge cake yolks of eggs, teaspoonsful of cold water, % cups of granulated sugar, sifted twice; beat until very light; add tea- spoonful of vanilla and % cups of boiling water. stir briskly; % cups of flour, % teaspoonful of cream of tartar, small pinch of salt; put together and sift swice. add to batter. beat the whites of four eggs to a stiff froth and add to othe ingredients. bake in a slow oven hour. - mrs, hull sponge cake eggs, cups of sugar, cup of hot water, cups of flour, teaspoonsful of baking powder and a pinch of salt. flavor to taste. - - mrs. s. d. smith cakes - hot water sponge cake cups of sugar, eggs; beat eggs and sugar minutes; cup of boiling water, cups of flour, % teaspoonsful of baking powder. - mrs. e. m. martin lemon sponge cake % cups sugar, % cups flour, eggs, teaspoonful bak- ing powder, % teaspoonful vanilla, pinch of salt. a cup boil- ing water. beat sugar, eggs and salt together until light and foamy; slowly add flour and baking powder which has been sifted several times before measure. add the hot water a little at a time and then the vanilla. bake in layers in a slow oven and put together with the following lemon filling: % cup sugar, l egg yolk, / cup hot water, teaspoonful corn starch, juice and rind of one lemon. cook until thick. put boiled icing on top of cake. - mrs. seth. c. moore mocha cake eggs, well beaten; cup of sugar, cup of flour, heap- ing teaspoonful of rumford baking powder, % cup of boiling milk, piece of butter size of an egg, teaspoonful of vanilla. this will be thin; do not add more flour. it makes two layers. filling: % cups of confectioners sugar, teaspoonsful of cocoa, tablespoonsful of hot coffee, butter size of an egg, melted. stir thoroughly until creamy but do not cook. mrs. w. c. arnold myrtle cake cup of sugar, cup of water, tablespoonful of butter, cups of flour, teaspoonsful of rumford baking powder, egg. all butter and sugar thoroughly creamed, the unbeaten egg added and again well beaten. mrs. f. w. prothero - recipes pound cake pound of pulverized sugar, pound of butter, eggs, beaten separately; ounces of flour, teaspoonful of rumford baking powder. bake in slow oven. - - mrs. stell ice cream cake cup of sugar, cup of butter, eggs, beaten separately; / cup of sweet milk, cups of flour, % teaspoonful each of lemon and vanilla extract, teaspoonsful of rumford baking powder. - hazel liddle imperial cake % pound of butter, % pound of sugar, yolks of eggs, grated rind of % half lemon, teaspoonsful of lemon juice, % pound of raisins, seeded and cut; / pound of walnuts, broken; % pound of flour, teaspoonful of arm and hammer baking soda, whites of the eggs. mrs. quinn - tea cake cup of sugar, eggs beaten well together, " cup butter, cup of sweet milk, cups of flour, teaspoonsful of rumford baking powder. bake in layers. - mrs. guy montgomery * sour cream cake cup of cream, cup of sugar, eggs, salt, % teaspoonful of arm and hammer baking soda, teaspoonsful of rumford baking powder, scant cups of flour, vanilla. mrs. w. k. nichol recipes brownstone front cake % cup butter, yolks of eggs, whites of eggs, cups of brown sugar, / cup of thick sour milk, teaspoonful of arm and hammer baking soda, dissolved in the milk; cupful of raisins, stewed tender; cupful of chopped nuts, % cupsful of flour, teaspoonful each of cinnamon, nutmeg and allspice. filling: grated rind and juice of lemon, yolk of egg, tablespoonful of corn starch, % cup of milk, / cup of sugar, cooked thick. icing: }; cup of water, cups of brown sugar, whites of eggs. boil sugar until it spins a thread; pour slowly on beaten whites of eggs and beat until thick enough to spread. flavor with vanilla and add cupful of chopped nuts. mrs. c. h. ketfer and mrs. cal swope delicious white cake % cups of sugar, % cup of butter. work these until they form a cream; add the whites of eggs, beaten to a stiff froth; stir and beat until light as foam, then add / cup of corn starch dissolved in a little sweet milk. stir in not quite % of a cup of sweet milk and % cups of flour, teaspoonsful of rumford baking powder, and flavor with vanilla. measure flour and sift several times. - icing cups of white sugar, cup of water; boil until it threads, then add not quite a teaspoonful of vinegar or % spoonful of cream of tartar. this keeps syrup from going to sugar. stir this slowly into the beaten whites of eggs. this may be used for devil’s food cake, velvet cake or burnt sugar cake. mrs. chas. r. zinn, reedsville, w. va. cakes mountain snow cake % cup of butter, cups of sugar, cup of milk, cups of flour, cup of corn starch, whites of eggs, teaspoonful of vanilla, teaspoonsful of rumford baking powder. mrs. j. f. sprankle snowdrift cake % cupsful of white sugar mixed with / cup of butter, whites of eggs beaten stiff, cups of flour, sifted before mea- suring, then sifted with teaspoonsful of rumford baking pow- der. flavor with vanilla. this can be baked in a loaf or in layers with any desired filling. ada dunsmore white cake cups of sugar, cup of butter, cup of milk, cups of flour, whites of eggs, teaspoonsful of rumford baking pow- der. cream the butter and sugar together. flavor to taste. miss washington velvet cake cream cup of butter; mix into that % cups of sugar, then cup of corn starch. into that stir cup of sweet milk into which has been stirred teaspoonsful of rumford baking powder; then beat whites of eggs and mix cups of sugar with them, and put all together. flavor to suit the taste. mrs. chas. r. zinn, reedsville, w. va. white cake % cups of sugar, % cup of butter, % cup of sweet milk, % cups of flour, % teaspoonsful of rumford baking pow- der; whites of eggs beaten. mrs. chas. scalen recipes white cake cream / cup of butter with % cups of sugar; add cup of milk, % cups of flour, teaspoonsful of rumford baking powder, the beaten whites of eggs, teaspoonful of almond extract, and % teaspoonful of orange extract. this cake should be delicate and fine grained. this can be accomplished only by thoroughly beating before the whites of the eggs are added. the whites are folded in quickly and the cake baked in a mod- erate oven. use white icing with cocoanut. mrs. keister white cake scant cups of sugar, cup of butter, cup of corn starch, cup of milk, % cups of flour, teaspoonsful of rumford bak- ing powder, whites of eggs. mrs. c. e. bailey white cake cups of coffee a sugar, whites of eggs; beat sugar and butter to a cream; take / cup of butter, teaspoonsful of rum- ford baking powder, cups of flour and flavoring to suit taste. mrs. chas. j. bangert pecan cake beat the whites of eggs to a stiff froth, then beat together a cupful of butter and cupsful of sugar and beat in a little of the egg; add a cupful of flour, half a cupful of sweet milk, and another cupful of flour mixed with teaspoonsful of rumford baking powder. then add the remainder of the eggs. to make filling or icing, chop cupsful of pecans and soak them in grated pineapple; stir them into the whites of eggs beaten stiff with powdered sugar. put whole pecan ker- nels over the top of the cake while the icing is soft. eva. k. truxal cakes hickory nut cake eggs, % cups of sugar, cup of butter or % cup of lard, cup of sweet milk, teaspoonsful baking powder, % cupsful of flour. icing: boil % cups sugar, / cup sweet cream, cup hickory-nuts (chopped) in a double boiler until it is thick enough to spread when cold. beat until cold. walnuts may be used. - - any icing may be used with this recipe. - mrs. j. h. richner orange cake cup sugar, "a cup butter, % cup milk, teaspoonful of orange flavoring, eggs, % cupsful flour, teaspoonsful bak- ing powder. fannie liddle orange cake scant cupful of butter, % cupsful of sugar, cup of milk, cups flour, whites of eggs, juice and rind of % orange, teaspoonsful of rumford baking powder. beat whites of eggs stiff and fold in last. icing: use the yolks of the eggs, beat light, add pinch of salt, or % cupsful of confectioners sugar. set dish in hot water; beat; add the juice and rind of % orange. checker-board cake cup of butter, cup of sweet milk, cups of sugar, cups of flour, eggs, beaten separately; teaspoonsful of rumford baking powder. flavor with vanilla. divide the batter into two parts; shave three teaspoonsful of chocolate, melt it and put it in one part of the batter; put in pans, strip light and dark n pans alongside of each other. put together so when cut will form squares like a checker board. - . mrs. keister cakes chocolate cake a cake of chocolate, % cup of sweet milk, / cup of butter, % cups of flour, eggs, teaspoonful of vanilla, % cups of sugar, % heaping teaspoonsful of rumford baking powder. dissolve chocolate in tablespoonsful of hot water; beat sugar and butter to a cream; add yolks of eggs, milk, melted choco- late and flour. beat vigorously. beat whites and stir carefully into mixture. mrs. quinn gold cake yolks of eggs, % cups swansdown cake flour, % cups granulated sugar, cup butter, heaping teaspoonsful bak- ing powder, cup water, % teaspoonful lemon extract. sift flour once, then measure; add baking powder and sift times; cream butter and sugar thoroughly; beat yolks of eggs to a stiff froth; add this to add flavor; add water, then flour, then stir very hard. put in a slow oven at once and bake from to minutes. invert immediately it is taken from oven; let hang until cold; cut out as directed. can be used as layers with any kind of filling desired. chocolate cake boil together cup of grated chocolate, cup of brown sugar, yolk of egg, / cup of strong coffee, teaspoonful of vanilla. when cool mix into cup of brown sugar, / cup of butter, eggs, % cup of sweet milk, teaspoonful of arm and hammer baking soda, mixed in cups of sifted flour; pound of chopped walnuts. filling: }; cup of sweet milk, cups of powdered sugar, small piece of butter; boil until it threads. when cool, flavor and beat until thick enough to spread. ice the top of the cake. mrs. knox cakes | strawberry short cake cups of flour, teaspoonsful of baking powder, small teaspoonful of salt, egg beaten in cup, then fill cup with sweet milk. stir into the flour, add tablespoonful of melted butter. bake in quick oven. use strawberries or any kind of ripe fruit with sugar and cream. mrs. charles scalen white cream cake % cup butter and lard mixed, cup sugar, cup sweet milk, flour to make stiff batter, teaspoonsful baking powder, whites of eggs, beaten stiff; flavoring. fannte itddle white fruit cake % pounds granulated sugar and pound of butter creamed; eggs, beaten separately; / pound candied pine- apple, pound candied cherries, % pound citron, % pound orange peel, % pound lemon peel, % pound blanched almonds, pounds sultana raisins, / pound english walnuts, grated cocoanut, water glass of brandy and sherry wine, % guarts flour, tablespoonful vanilla, tablespoonful sour milk, table- spoonful soda, tablespoonful baking powder. mrs. j. a. schwem spice cake % cups of sugar, / cup of butter, eggs, cup of sour milk, teaspoonful of arm and hammer baking soda, % cups of flour, teaspoonsful of rumford baking powder, teaspoon- ful each of cinnamon, cloves and cocoa, % teaspoonful of nut- meg, apple chopped fine, cup of raisins, % cup of rolled oats. bake minutes in a slow oven. mrs. c. e. hand cakes | | crumb cake egg, cup of brown sugar, / cup of butter, cups of flour, % of small nutmeg, a little cinnamon, % cup of sweet milk, teaspoonful of baking powder. rub flour, butter, sugar and spices well together; take out cupful of crumbs, then rub in the rest. add the baking powder; beat egg very light; add it and the milk to the mixture. when in pan spread over the top a cup of crumbs. mrs. s. m. davenport mrs. c. c. goodman coffee cake cup of sugar, tablespoonful of shortening, cup of milk, cups of flour, teaspoonful of baking powder. mix well; divide in two pie pans. mix / cup of sugar, / tea- spoonful of cinnamon; sprinkle on top and bake well. miss kate boyer coffee cake % cup butter, cup sugar, cup molasses, cup strong coffee, egg, cups seeded raisins, cups flour, teaspoonful soda. beat the butter and sugar to a cream, add the molasses, then the lightly beaten egg and the coffee. clean and slightly flour the raisins; sift the flour and soda and add these to the first mixture. beat well and bake in deep cake pans about . hour. these quantities make two good sized cakes. ginger and molasses cake cups fo sugar ( of brown and of granulated); cups molasses; put on the stove until thoroughly heated, but not to boil. pour in a large bowl; add teaspoonsful of arm and hammer baking soda in / cup of hot water. beat all thor- oughly, then add eggs, well beaten; teaspoonsful of ginger, flour enough to make a stiff batter, and a pinch of salt. miss mary robinson | recipes devil’s food cake eggs, cup of brown sugar, % cup of butter, % cup of sweet milk, teaspoonful of vanilla, teaspoonful of baking soda, cups of flour. - second part: cup of grated chocolate, % cup of sweet milk, cup of brown sugar, teaspoonful of vanilla. put this over the fire until melted; cool and stir into the first part. ruth moore, punxsutawney, pa. devil’s food cake cup of grated chocolate, % cup of sugar, / cup of sweet milk, the yolk of egg. boil this until it thickens. cup of sugar, / cup of butter, % cup of sweet milk, eggs, cups of flour, teaspoonful of rumford baking powder and teaspoon- ful of arm and hammer baking soda. add the boiled part before putting into the flour. suitable for either layers or long loaf. mrs. john page devil’s food cake cup of grated chocolate, cup of sweet milk, yolks of eggs. boil chocolate, milk and eggs to a paste; put out to cool while mixing large tablespoonsful of melted butter, cups of sugar, cup of sweet milk, cups of flour, teaspoonsful of baking soda. mix together and add a little vanilla. chocolate frosting % cups of powdered sugar, tablespoonsful of cocoa, tablespoonful of butter, and enough hot coffee to dissolve; teaspoonful of cinnamon or vanilla. not to be cooked. beat light. mrs. chas. j. bangert recipes spice or dark cake % cup of molasses, % cup of sugar, / cup of butter, cup of sour milk, eggs, level teaspoonful of arm and ham- mer baking soda, teaspoonful of ground cloves, teaspoonful of cinnamon, % cup of chopped walnuts, teaspoonful of rum- ford baking powder, sifted with cups of flour. mrs. j. vernon hughes prince of wales cake eggs, cup of brown sugar, / cup of butter or lard, / cup of sour milk, tablespoonsful of syrup, teaspoonful each of cinnamon, cloves, nutmeg and teaspoonful of arm and hammer baking soda dissolved in a little of the milk; cups of flour, cup of raisins, chopped; add the raisins last and bake. mrs. g. k. heitzenrether mrs. william menzte fruit cake pound of currants, pound of raisins, pound of nuts, % pound of citron and lemon and orange peel, cups of brown sugar, cup of butter, teaspoonful each of cinnamon, allspice, nutmeg, cloves and baking soda, cup of molasses, cup of sour milk, eggs, cups of flour. bake hours in a moderate oven in deep pans. mrs. g. k. heitzenrether -- new york fruit cake cup of sugar and cup of raisins chopped together; % cup of melted butter or lard, cup of sour milk; % teaspoonful each of cloves, cinnamon and nutmeg, teaspoonful of baking soda and dissolved in hot water; cups of flour. mrs. u. s. n. crouse cakes - boiled fruit cake cups of brown sugar, cups of raisins, cup of lard, cups of hot water, teaspoonful each of cinnamon, nutmeg and cloves. boil together for minutes, then let cool and add level cupsful of flour and level teaspoonful of baking soda. add nuts and citron if you like, but not until last. very good and cheap. mrs. arthur. c. weber mrs. r. h. yeager fruit cake cups of butter, % cups of brown sugar, % cups of mo- lasses, cups of sour milk, eggs, teaspoonsful of baking soda, pounds of raisins, pounds of currants, pound of figs, % pound of chopped dates, pound of citron, shredded fine; % pound of candied orange peel, shredded fine; lemons, grated rind; tumblers of currant jelly, }; pint of brandy, teaspoonsful each of cinnamon, mace and nutmeg, table- spoonful of cloves. mix flour and fruit alternately; flour enough to make quite stiff. bake % hours. one-half of this recipe makes a large cake. - mrs. h. a. wosburg fruit cake pounds of seeded raisins, pound of currants, % pound of citron, % pound sugar, pound of butter, eggs, nutmeg, % cup of dark wine, % cup of orange or light wine or cup of orange juice, pound of flour; no baking powder or soda. flour the fruit well. teaspoonful each of vanilla and rose or any flavor preferred. cup of candied cherries are an improvement. bake slowly for about % or hours; after cake is baked, while still warm, pour over top cup of wine or % cup of brandy. mrs. l. c. hubbs - recipes prune cake cup of butter, % cups of sugar, cup of stewed prunes, tablespoonsful of sour milk, % cups of flour, teaspoonful of baking powder, teaspoonful of baking soda, teaspoonful each of cinnamon, cloves, lemon extract, yolks of two eggs and whole egg. use the whites of the eggs for icing. mrs. w. o. emerick dried apple or fruit cake soak cups of dried apples over night; in the morning chop fine; add cups of molasses and cook slowly for hour; when cool add cup of sugar, cup of raisins, cup of sour milk or sour cream, eggs, teaspoonsful of baking soda, cups of butter, cinnamon, cloves, nutmeg and flour to make a stiff batter. bake in slow oven. this makes two good sized loaf cakes. mrs. c. f. butler a good eggless, butterless, milkless cake cups of sugar, cups of hot water, tablespoonsful of lard, pound of seeded raisins, teaspoonful of ginger, tea- spoonful of cinnamon and teaspoonful of cloves. boil to- gether for minutes. after cooling, add flour to stiffen, pinch of salt and % teaspoonful of baking soda in flour. mrs. chas. r. zinn, reedsville, w. va. apple sauce cake % cups of apple sauce, cup of sugar, / cup of shorten- ing, cup of raisins, cups of flour, level teaspoonsful of baking soda, dissolved in just enough water to wet. cream sugar and shortening and add the rest. teaspoonful each of cinnamon and cloves. mrs. thos. m. ross, mrs. e. e. miller cakes | | apple sauce cake cup of sugar, / cup of butter, teaspoonful of cinnamon, pinch of cloves, grated nutmeg, j/ teaspoonful of salt, cup of fresh apple sauce, teaspoonful of baking soda, dissolved and stirred into hot apple sauce; cups of flour, raisins, currants, citron, nuts. bake in layers or loaf. mrs. w. c. arnold apple sauce cake cup of brown sugar, % eggs, (other half for icing); % cup of butter, % cups of apple sauce, level teaspoonsful of baking soda. dissolved in apple sauce; teaspoonful of cinnamon, a pinch of cloves, cup of seedless raisins, cups of flour, cup of english walnuts. mrs. w. l. wynn apple sauce cake cup of sugar, cup of butter, % cups of apple sauce, cups of flour, cup of raisins, egg, teaspoonsful of arm and hammer baking soda in apple sauce, teaspoonful of cloves, teaspoonsful of cinnamon. mrs. chas. scalen, mrs. e. m. liddle * date cake cup sugar, tablespoonful butter, egg, salt, vanilla, cup chopped dates, level teaspoonful soda in cup hot water, % cups flour, cup nuts, if desired. frosting: moisten cup of powdered sugar with cream, a little at a time; add tablespoonful of butter and vanilla. spread on cake. mrs. eugene collins, mt. pleasant, mich. recipes royal date cake cup boiling water, pound stoned and cut dates, cup brown sugar, tablespoonsful butter or other shortening, square of melted chocolate, egg, teaspoonsful royal baking powder, teaspoonful salt, cup pecan nuts. pour water over dates; cream sugar and shortening; add melted chocolate and well beaten egg; mix well and add dates and water; sift together baking powder, salt and flour; add gradually with pecan nuts. put into greased loaf pan and bake very slowly for % hours. everyday fruit cake % cups butter, cup brown sugar, yolks of eggs, " cup sour milk, teaspoonful soda, teaspoonful each of cloves and nutmeg, teaspoonful salt, cups flour, cup chopped raisins. mrs. george a. law pork cake % pound fresh fat pork, grind, and pour over it cup boil- ing water; let it cool, then add % cups brown sugar, eggs, not separated; level teaspoonsful baking soda, teaspoonful each of cinnamon, cloves and nutmeg, "a teaspoonful salt, cup raisins, pound english walnuts, cups flour. mrs. harry hamby green apple fruit cake cup butter, cups sugar, eggs, cups flour, cups seeded raisins, cups chopped apples, teaspoonful soda in cup of cold water, teaspoonful cinnamon, % teaspoonful cloves, % teaspoonful nutmeg, pinch of salt, / cup of flour, to be sprinkled with apples.) mrs. geo. custer mrs. j. ollie moulthrop cakes walnut chocolate cake % cup baker’s chocolate, % cup of butter, % cups of flour, % cup of milk, cup of sugar, % teaspoonsful of rum- ford baking powder, tablespoonsful of hot water, teaspoon- ful of vanilla, salt, cup walnut meats. cream butter; add sugar, yolks of eggs, well beaten, and flour in which making powder has been sifted; milk and chocolate which has been moistened with hot water. beat well and add walnut meats. bake in buttered jelly cake pans about minutes. spread one cake with % cup of sweet chocolate, moistened with / cup of boiling water and flavored with teaspoonful of vanilla. sprinkle with broken walnuts; cover with other cake and ice with white frosting. mrs. jas. holmes mashed potato chocolate cake % cup of butter, cups of sugar, creamed together; yolks of eggs, / cup of milk, cup of grated chocolate, cup of chopped walnuts, % cup of cold mashed potatoes, teaspoon- ful of cinnamon, teaspoonful of cloves, cups of flour, tea- spoonsful of rumford baking powder, whites of eggs beaten stiff and added last. very fine. - mrs. t. watts, johnstown, pa. satin chocolate cake cup of grated chocolate, % cup of hot water over it and set on stove to melt; % cups of brown sugar, % cup of butter, % cup of sweet milk, eggs, beaten separately. put in choc- olate, then add cups of flour, teaspoonful of baking powder, teaspoonful of baking soda, then whites of eggs. dissolve soda in hot water. - hazel liddle recipes light cake icing % cups sugar, cup sweet milk. boil until a little drop- ped in cold water will form a soft ball. add a small piece of butter, teaspoonful flavoring. beat until nearly cold. fannte itddle white frosting cup of powdered sugar, tablespoonful of cream, tea- spoonful of melted butter, teaspoonful of vanilla. irene m. rickard fondant icing cups of sugar, / cup of milk. cook until a soft ball will form in water. let it cool before beating; when cool beat until creamy. spread on top of cake. add over this sweet choco- late melted. mrs. f. w. prothero chocolate filling and icing whites of eggs, % cups confectioner’s sugar, % table- spoonsful milk, teaspoonful vanilla extract, ounces choco- late, teaspoonful butter. beat whites until stiff; add sugar slowly, beating all the time; add milk, vanilla and chocolate which has been melted with butter; mix until smooth. spread on cake. uncooked chocolate frosting mix in this order: cup powdered sugar, tablespoonsful liquid coffee, level tablespoonsful dry cocoa, warmed butter one-half the size of an egg, teaspoonful vanilla. spread when cake is hot or cold. (double for layer cake.) mrs. george a. law | recipes sour cream filling for cake cupful of thick sour cream, cupful of sugar, yolks of eggs, cupful of chopped walnut meats and % teaspoonful of vanilla. put cream and sugar in double boiler; add the well beaten eggs and when cooked add nut meats and vanilla. this is a delicious filling for layer cake. mrs. d. j. carson lemon filling grate rind of lemon and take juice of / of it; table- spoonsful of sweet or sour cream; powdered sugar to thicken. mrs. quinn maple filling cup of maple syrup, % cup of sugar, / cup of water. boil; add beaten white of egg and cup of chopped nuts. mrs. quinn mocha filling boil cup of sugar, / cup of strong coffee into a thick syrup; % cup of butter (wash out salt). work water out and beat to a cream. gradually add the well beaten yolk of egg and the syrup. mrs. f. b. calvin lemon butter juice of lemons and a little grated rind, cup of sugar, eggs, dessert spoon of butter. put butter in lemon juice and heat until butter is melted; beat yolks and sugar together; beat whites to a froth; mix yolks and sugar with lemon juice and butter. boil. or minutes; add beaten whites of eggs and cook a minute more. mrs. paul gendell *, *, *, *, *.*.*.*.*.*.*.*.*.*.*.*.*.*&^%-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º. º. º. º. º. º. º. º.º. º.º.º.º.º.º.º. º º -> º * coo kies, doughnuts : and g in g e r b r e a d “things in nihich hungry mortals' eyes find favor.” : . : -> . -> * -> - i : : : -> x* -> ; - º -> - : - -> . -> . - ~ *, *, *, *, *, *, *. sº, º, º, º, º, º, º, º, cº, cº, º, º, º, º, .º. º. º. º. º. º. º. *, *, *, *, *, *, *, *, *, *, *, *, *. &################################################### orange puffs !/ cup of sugar, eggs beaten separately, % cup of sour cream, pinch of salt, cups of flour, teaspoonsful of rumford baking powder, juice of orange and grated rind of . drop with spoon in hot crisco. mrs. e. b. bartlett, new castle new york cookies % cups of sugar, cup of shortening, eggs, % cup of milk, teaspoonsful of rumford baking powder, flavoring to suit taste, and flour enough to roll out soft. - mrs. chas. j. bangert nut cookies % cups granulated sugar, % cup butter, % cup sour milk, eggs, cups flour, cup broken walnuts, cup seeded raisins, teaspoonful soda. drop with teaspoon. mrs. w. b. alexander, reynoldsville cookies nut and raisin cookies cup of brown sugar, cup of hot water, cup of raisins. boil for minutes; let cool a little. / cup of lard or crisco, % cups of flour; to this add teaspoonful of baking soda, teaspoonsful of baking powder, teaspoonful of cinnamon, teaspoonful of allspice, teaspoonful of cloves and cup of nuts. drop from spoon. mary hastings kellogg cookies cups of granulated sugar, cup of butter and lard, eggs, well beaten; teaspoonful of arm and hammer baking soda, dissolved in cup of sour milk; flavor; flour to roll out. use cutter with hole in center. sprinkle with sugar before baking. mrs. t. wosburg fruit cookies eggs, cups of sugar, cup of butter or lard, cup of sour milk, teaspoonful of arm and hammer baking soda, teaspoonful of rumford baking powder, well rounded; cup of raisins, % cup of walnut meats, flour. - mrs. nielson filled cookies cup of sugar, / cup of shortening, egg, j/ cup of milk, level teaspoonful of arm and hammer baking soda, level teaspoonsful of rumford baking powder, sifted with cup of flour; then add % cups of flour. roll very thin, put filling in, lay another cookie on and bake. filling: cup of chopped raisins, / cup of sugar, / cup of nuts, cup of milk. let come to a boil then thicken with a heaping teaspoonful of flour. mrs. a. h. sindorf | recipes sand tarts cups of flour, cup of butter, % cups of sugar, egg, cinnamon, sugar and almonds. mix flour and butter as for pie crust; add the sugar and egg beaten together, and mix well. roll very thin; sprinkle with sugar and cinnamon mixed. put a nut in the center of each. bake these cookies in a quick oven. mrs. e. g. boose sand tarts pound of sugar, / pound of butter, the whites of eggs, beaten separately; pound of flour. sprinkle sugar, cinnamon and nuts on top before baking. mrs. wosburg frosted creams pint of molasses, % cup of sugar, tablespoonsful of but- ter, tablespoonsful of lard. mix, let come to a boil, and when cold add beaten eggs, teaspoonsful of ginger, teaspoonful of cinnamon, teaspoonsful of arm and hammer baking soda, % cup of sweet milk and flour enough for a soft dough. cut in squares and bake in medium oven. cover with frosting made of cup of milk and cup of sugar. boil until it strings. - mrs. b. s. munch rocks % cups of sugar, scant cup of butter, creamed; beaten yolks of eggs, teaspoonful of cinnamon, cups of flour, . pound of english walnuts, % cups of raisins, floured; /, tea- spoonful of arm and hammer baking soda in a little hot wa- ter; beaten whites of eggs. drop small spoonsful in drip- ping pan. mrs. chas. j. bangert cookies ginger drop cakes cup of sugar, cup of sweet milk, cup of molasses, cup of lard and butter, % cups of flour, eggs (not separated), teaspoonful of ginger, cup of seeded raisins, dessert spoon of arm and hammer baking soda in a little hot water. mrs. horner ginger cookies eggs, well beaten; % cups of sugar, % cups of butter, cups of molasses, teaspoonsful of arm and hammer baking soda in cup of boiling water, teaspoonsful of ginger, tea- spoonful of cloves, flour. mix soft as can be handled. mrs. neilson ginger cookies cup of shortening, cups of molasses, cup of hot wa- ter, tablespoonsful of ginger, teaspoonful of salt, tea- spoonsful of arm and hammer baking soda, in a little hot water, in flour. flour to stiffen. roll out very thin and bake in a hot oven. very good. mrs. bert mealor, iselin ginger cookies - cup of sugar, cup of lard, cups of molasses, tea- spoonful of cinnamon, teaspoonsful of ginger, teaspoonsful of baking soda, cup of boiling water. flour enough for soft dough. mrs. e. m. liddle ginger cookies cup of molasses, cups of sugar, cup of butter or % cup of lard, eggs, tablespoonful of ginger, tablespoonful of arm and hammer baking soda in / cup of boiling water, cups of flour. recipes - - -- drop cookies % cups of brown sugar, / cup of butter (scant), eggs, % cup of sour cream (scant), teaspoonful of arm and ham- mer baking soda, teaspoonful of vanilla, cups of flour, cup of nut meats. mrs. w. t. evans drop cakes % cup of butter and cup of sugar, creamed; % cup of sweet milk, eggs, cups of sifted flour, teaspoonful of orange flavoring, teaspoonsful of rumford baking powder; whites of eggs last. mrs, sprankle fruit drop cakes cup of sugar, / cup of butter, eggs, cup of chopped english walnuts, % cup of sour milk, / teaspoonful of arm and hammer baking soda, % teaspoonful each of cinnamon and nutmeg, cup of raisins and cups of flour. mrs, elias phillips ginger cookies cup of brown sugar, cup molasses, cup lard, egg, . cup warm water, teaspoonful ginger, teaspoonsful soda, a little salt and flour to stiffen. mrs. seth bailey ginger cookies cups of molasses, cup of lard, cup of sugar, % cup of sour milk, eggs, tablespoonful of ginger, tablespoonsful of arm and hammer baking soda, stirred in flour, and a tea- spoonful of arm and hammer baking soda in milk. mrs. e. m. martin cookies - ginger cookies eggs, cup of molasses, % cup of sugar, cup of lard, teaspoonsful of arm and hammer baking soda dissolved in / cup of hot water. ginger to taste. ginger wafers cup of n. o. molasses, cup of brown sugar, cup of butter, lard or drippings. boil together; when cool, add tea- spoonful of arm and hammer baking soda, well beaten egg, tablespoonful of ginger and flour to make very stiff. roll thin. mrs. quinn ginger drop cakes cup of sugar, cup of lard and butter, mixed, cup of molasses, cup of hot water, teaspoonsful of arm and ham- mer baking soda, teaspoonsful of ginger, teaspoonful of cinnamon, egg, % cups of flour. mrs. ellas phillips ginger drop cakes % cup of butter and lard, cup of granulated sugar, cup of boiling water, tablespoonful of arm and hammer bak- ing soda, eggs, pint of baking molasses, tablespoonful of ginger. flour to stiffen. mrs. hutul ginger cookies cup of sugar, cup of lard, cups of molasses, teaspoon- ful of cinnamon, teaspoonsful of ginger, teaspoonsful of arm and hammer baking soda, cup of boiling water. flour enough for soft dough. recipes spice cakes cups of molasses, cup of sugar, cup of butter, cup of milk, teaspoonful of arm and hammer baking soda, tea- spoonful of cinnamon, teaspoonful of cloves, teaspoonful of allspice, teaspoonful of ginger, teaspoonful of nutmeg, eggs, flour to mix. bake in patty pans; cover with chocolate icing and ground spice. mrs, fennell snickerdoodles tablespoonsful of butter, cup of soft sugar, egg, j/ cup of chopped raisins, % cup of chopped nuts, heaping tea- spoonful of rumford baking powder, cups of flour. drop by teaspoon and sprinkle thickly with sugar and cinnamon. mrs. s. c. bond ginger cookies cup of butter or lard, cup of molasses, cup of sour milk, % cups of brown sugar, teaspoonful of ginger, a little cinnamon, tablespoonful of arm and hammer baking soda. mix soft. mrs. snyder mrs. free’s ginger cakes i cup soft sugar, cup lard and butter mixed, cup bak- ing molasses, cup sweet milk, eggs beaten light, heaping teaspoonful soda, desert spoon mixed spice, desert spoon ginger, % cups flour. add fruit and nuts if desired. this batter will keep for several days in a cool place. bake in gem pans. cookies doughnuts cup of sugar, cup sour cream, eggs, teaspoonful of arm and hammer baking soda, teaspoonful of salt. sour milk can be used instead of cream; if so, add tablespoonsful of melted lard; a little nutmeg, flour to make a stiff dough. mrs. w. s. wood, fairchance, pa. snowflake doughnuts cup of hot mashed potatoes, % cups of sugar, % cups of sweet milk, tablespoonsful of butter, teaspoonsful of rum- ford baking powder, teaspoonful of nutmeg, teaspoonful of salt. use flour to make the dough stiff enough to handle. roll half an inch thick; cut and fry. mrs. jerry miller doughnuts cup of sugar, teaspoonsful melted butter, eggs, cup sour mlk, teaspoonful baking soda, pinch of nutmeg, flour enough to roll. fry in hot grease. º mrs. w. m. liddle doughnuts cup of sugar, well beaten eggs, cup of rich sweet milk, teaspoonful of arm and hammer baking soda, teaspoons- ful of cream of tartar, pinch of salt, flavor to taste. add flour enough to handle nicely without sticking to the hands. mrs. w. h. albert doughnuts cup of sugar, teaspoonsful of melted butter, eggs, cup of sour milk, teaspoonful of arm and hammer baking soda, pinch of nutmeg, flour enough to roll. fry in hot grease. mrs. e. m. ltddle recipes doughnuts eggs, cup of sugar, teaspoonsful of melted lard, cup of sweet milk, teaspoonsful of rumford baking powder, flour to make stiff dough. roll and cut; boil in hot lard or crisco. mrs. e. w. webster doughnuts cup sugar, tablespoonsful shortening, egg, "a tea- spoonful salt, teaspoonful nutmeg, cup sweet milk, tea- spoonsful baking powder, cups flour. can use sour milk and teaspoonful soda and omit the sweet milk and baking powder. mrs. yoder hot gingerbread cups flour, % teaspoonsful grated ginger, % teaspoon- ful grated nutmeg, teaspoonful cinnamon, cup molasses, cup sugar, cup lard and butter mixed, cup boiling water, teaspoonful baking soda. sift together flour, ginger, nutmeg and cinnamon. warm the lard and butter, add the molasses and sugar and pour into the dry flour. dissolve the soda in the boiling water and add this also. mix as little as possible and bake in a large shallow pan in a moderate oven. - —selected dark rich gingerbread - cups flour, % cup butter, cup molasses, teaspoonful soda (small), teaspoonful ginger, egg, tablespoonsful milk, / teaspoonful salt. heat the butter to boiling point, pour it over the molasses, add the egg, well beaten, then the milk, and last the flour, soda, salt and ginger sifted together. stir very little—only enough to mix. bake minutes in shallow, well greased pie plates and serve hot or cold. —selected - recipes soft gingerbread cupful of sugar, cupful of sour milk, tablespoonful of ginger, cupsful of flour, cupful of lard, teaspoonful of arm and hammer baking soda, eggs, cupful of molasses. stir in molasses the last thing. mrs. haage, punxsutawney. soft gingerbread % cup of sugar, cup of molasses, % cup of lard, tea- spoonful each of ginger, cloves and cinnamon, teaspoonsful of arm and hammer baking soda, cup of boiling water, % cups of flour, eggs, well beaten; add last thing cup of raisins, chopped and dredged in flour. hazel liddle soft gingerbread % cup of sugar, / cup of butter, creamed together; cup of molasses, teaspoonful each of ginger, cloves and cinna- mon, teaspoonful arm and hammer baking soda in a cup of boiling water, % cups of flour. last add eggs, well beaten, and bake at once. mrs. arthur. c. weber *...*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *. wº-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: -> f. r o z e n d a in ties d ess e r ts i -> : - “i alnays thought cold victuals nice– my choice mould be vanilla ice.” -> : . £ *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *. w. w., & w. & cº. sº, º, º, º, º, º, º, º, º, º, º, ºw, º, º, º, º. º. - sºº-º-º-º-º-º:º º*º-º-º-º-º-º-º-º-º-º-º-º-º: º norwegian lemon ice cook in a double boiler quarts of milk, grated rind of lemon and cup of sugar. when cold put in a freezer and partly freeze, then add juice of lemons and another cup of sugar; freeze a little more, then add the beaten whites of eggs. when nearly frozen add a pint of whipped cream; freeze stiff. mrs. clifford hot chocolate sauce for ice cream melt teacup of sugar and tablespoonsful of chocolate, grated, adding tablespoonful of water. beat together the yolks of eggs, pint of milk, tablespoonful of corn starch. cook in a double boiler until there is no taste of raw corn starch and it is properly thickened; flavor with vanilla. mrs. clifford peaches in bloom select large peaches, remove the stones and peal; fill each with chopped almonds, cover with powdered sugar, dip in pink icing, and sprinkle thickly with grated cocoanut; when icing has hardened serve with whipped cream. it is well to pin the peaches after stuffing (before putting on the icing), with a toothpick, to keep in from falling apart. mix a little powdered sugar with the nuts. mrs. clifford recipes sunday dessert (fine) / pound of blanched almonds, dozen marshmallows, dozen candied cherries, % pound of maccaroons. clip fine with scissors, put in a vessel and stand aside. dissolve rounded tablespoonful of granulated gelatine in / cup of cold water; add / cup of boiling water, cup of sugar; stir until dissolved and stand aside to cool. whip pint of cream until stiff; add gelatine mixture, almonds, cherries, maccaroons and marsh- mallows and beat until thoroughly mixed. flavor with vanilla and pour into molds. set on ice or in a cold place until cold. cut in slices to serve. mrs. l. c. hubbs grape juice cream put tablespoonsful of granulated gelatine in cupsful of grape juice and heat in double boiler until gelatine has dis- solved; strain into a bowl, set bowl in a saucepan of ice water and when mixture begins to thicken, fold in whites of eggs beaten until stiff. half fill individual molds first dipped in cold water with mixture; to remainder add of a cupful of heavy cream beaten until stiff. fill molds with cream mixture and chill. garnish with whipped cream. mrs. d. j. carson spanish cream pour a pint of milk on a quarter of a box of gelatine and let it stand hour; then set on the stove and let it come to a boil; add the yolks of eggs and % cup of sugar, cook min- ute, take from the fire and add the whites of the eggs, whipped stiff. flavor with vanilla and pour into molds dipped in cold water. the eggs and gelatine will separate. this is a good sunday dessert, as it may be made the day before. mrs, wm. mcgregor, indiana, pa. &-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º. º. º. º.º.º. & cº, & sº *************º ~. * -> egg and cheese dishes : -> --- º --- , …º.º. cº-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º. sº, cº, &, cº, &, cº, cº, º, º, º, & cº. sº, º, º, º, º, º, s. ************************º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: i i cheese pie cut bread very thin; spread thickly with butter. cover shallow bake dish or pie pan with bread, and slice cheese over top. sprinkle heavily with paprika and pinch of salt. repeat until dish is filled. beat eggs, add pint of milk and pinch of soda; pour over cheese, and bake minutes. mrs. mccreight egg croquettes eggs (hard boiled), tablespoonful of butter, table- spoonsful of flour, cup milk. melt the butter, add the flour, and stir until smooth; add cold milk and cook until thick; then add eggs, chopped fine, tablespoonful of chopped parsley, drops of onion juice, % teaspoonful of salt, / teaspoonful of pepper. mix well and when cool form into croquettes; dip into egg, then bread crumbs, then fry in hot fat. mrs, wm. m. peat, sharon, pa. bread omelet !/ cup bread crumbs, cup milk, eggs, teaspoon salt, !/s teaspoonful pepper, tablespoonful butter, tablespoonsful grated cheese. soak crumbs minutes in milk, add the salt, pepper, well-beaten eggs and grated cheese. have a frying pan heated, and melt tablespoonful of butter in it. into this pour the egg mixture and place on range where it will cook evenly. when browned underneath, place pan in oven to finish cooking on top. remove from oven, fold and turn on a hot platter. mrs. e. g. boose recipes cheese souffle teaspoonsful butter, tablespoonsful of flour, % cup of scalded milk, / teaspoonful of salt, red pepper, cup of grated cheese, eggs. melt butter, add flour slowly; remove from fire; add yolks of eggs, then fold in whites. pour into buttered pans and bake minutes. mrs, sprankle golden rod toast cut bread into even pieces, toast and butter the pieces and moisten them with hot water. boil eggs until nearly hard. make a white sauce, using tablespoonful each of butter and flour, cooked together, and add cup of milk. when it is well cooked add eggs. mash well, and season with salt and pep- per; then spread over toast. serve hot. mrs. nace h. drum macaroni american boil macaroni in salt water until soft; arrange layer in baking dish greased with butter; sprinikle with grated cheese. repeat layers until dish is filled; then pour white sauce over generously and cover with prepared crumbs. bake until crumbs are delicately browned. to prepare crumbs: mix dried crumbs with melted butter, using tablespoonsful of butter to each cupful of crumbs. mrs. w. c. pentz egg and cheese line the bottom of buttered casserole with six hard boiled eggs, cut through center. cover with / pound of grated cheese, tablespoonsful of butter, and salt and pepper. pour over all pint of white sauce and bake minutes. mrs. d. e. hibner egg and cheese dishes plain omelet beat whites of eggs stiff; add the yolks; beat, season, pour in buttered pan, put in oven and bake. mrs. j. o. moulthrop welsh rarebit pounds of cheese, cut in small pieces; melt in double boiler, stirring constantly. when cheese is melted, add tea- spoonful of prepared mustard, about teacup of catsup, salt, tobasco sauce to suit taste, or small cans of milk. when all has reached a rich, smooth consistency, serve on hot toast or grackers. mrs. j. f. sprankle deviled eggs hard boil as many eggs as you want; cut in half, take out yolk, and put in a bowl with a pinch of salt, pepper and a little mustard; mix with vinegar enough to hold together; put mix- ture back in whites and serve. hazet, ltddle cheese balls (serve with salad) % cups of grated cheese, "a teaspoonful of salt, tea- spoonful of paprika, tablespoonful of flour, whites of eggs, beaten stiff. mix, roll into balls, roll in bread crumbs and fry in hot lard for minute. - mrs. sprankle cheese wafers cups of flour, tablespoonful of butter, teaspoonful of salt, teaspoonful of rumford baking powder, cup of grated cheese. water enough to mix; roll thin and bake. serve with asparagus or salad. ruth e. holmes sandn'iches tomato, cheese and ham sandwich filling quart of tomatoes cooked down to make one cupful, . cup of cream cheese put through food chopper, cup of cooked ham put through food chopper; pepper. mix, put on stove, add beaten eggs and let heat through. mrs. a. p. way deviled ham sandwiches take cups of cold boiled ham which has been put through a food chopper. add to it / cup of boiled salad dressing, tablespoonful of finely chopped green peppers, tablespoonful of finely chopped parsley. mix all together. either tongue or dried beef can be used in the same way. mrs. c. m. mead walnut sandwiches shell english walnuts, blanch and chop, and to every tablespoonful of nuts allow a good half tablespoonful of cream cheese. rub well together, and spread on thin slices of crust- less white or graham bread. mrs. c. m. mead. . recipes chow-chow % peck of green tomatoes, quarts of small onions, quarts of cucumbers, peppers, green and red; large bunch of celery, large cauliflower. cut in small pieces and soak in salt water over night. cook in same water until tender. paste: tablespoonful of mustard, tablespoonful of tumeric powder, % cups of sugar, cup of flour, quarts of cider vinegar. make the paste while pickles are cooking and when tender drain and mix pickles with paste and seal hot. mrs. loll mcgregor bordeau sauce . gallon of green tomatoes, chopped fine; gallon of cab- bage and onions, chopped; pounds of brown sugar, quarts of vinegar, / cup of salt, / pound of mustard seed, }, ounce of celery seed, ounce of whole cloves, ounce of whole pep- pers, % ounce of tumeric (coloring). mix all together and boil minutes. mrs. l. w. prothero pepper hash green peppers and red peppers (sweet), small fire pepper, medium sized onions. grind all through a coarse grinder and pour boiling water over; let stand till cold enough to squeeze water out with hands. add quart of vinegar, cup of white mustard seed, cups of white sugar, teaspoonful of salt. boil minutes. bottle hot or cold. mrs. j. a. schwem corn relish ears of corn, small head of cabbage, red peppers, chopped fine; quart of vinegar, cup of sugar, salt. boil to- gether and can while hot. mrs. john hand pickles | cold pickles cups of sugar, cup of salt, cup of mustard, gallon of vinegar. take a little of the vinegar and rub sugar, salt and mustard to a smooth paste, then add the rest of the vinegar. do not heat. add cucumbers any time just as they ripen. will keep in a crock unsealed. mrs. e. m. liddle chili sauce quart of ripe tomatoes, pared; red pepper, onions, chopped fine. add tablespoonsful of sugar, teaspoonsful of salt, teaspoonful of cinnamon, % teaspoonful of cloves, % pint of vinegar. cook all together until nice and thick, or about hours. mrs. c. f. butler beet relish quart of cooked beets, chopped fine; quart of cabbage, quart of vinegar, cup of sugar, cup of horse radish, tea- spoonful of black pepper, teaspoonful of salt. heat together and can. mrs. john hand corn relish cut the corn from ears, add green peppers, to on- ions and head of cabbage, chopped; cup of sugar, % cup of salt and pints of vinegar. cook until done. have ready paste made by stirring together pound of mustard, cup of flour, quart of vinegar, teaspoonful of tumeric. cook all together and seal in jars while hot. mrs. c. e. bailey pickles chow-chow peck of green tomatoes, large head of cabbage, head of cauliflower, % peck of onions, heads of celery. chop all together and mix with a cup of salt. allow to stand over night, then thoroughly squeeze out all the juice. cook with quarts of strong vinegar, cups of brown sugar and a glass of mus- tard, cents worth of mustard seed and cents worth of celery seed. seal hot. grandma powers mrs. f. l. timlin green tomato pickle slice enough unpeeled green tomatoes to make about gal- lon, salt well and leave stand over night; then squeeze out wa- ter and add or onions sliced. stir into them quart of vin- egar, cup of brown sugar (or as much more to suit taste), tablespoonful of pepper, tablespoonsful of mustard seed, % tablespoonsful of allspice and tablespoonsful of cloves. boil until all are tender (about or minutes) and put in air- tight sterilized glass jars. -- mrs. thomas m. ross cold catsup cups of grated horse radish, cups of onions, cups of celery, cups of sugar, / cup of salt, peck of ripe tomatoes, chopped fine; drain or hours. tablespoonsful of cinna- mon, large peppers, cup of mustard seed, % gallon of vine- gar. mix and seal. pickles cup of heinz white pickling vinegar, cup of water, cup of sugar, tablespoonful of mixed spices. boil, soak pickles days and all night in salt, then throw into cold water for an hour or two. put in hot vinegar until heated through. - mrs. gann recipes - india relish large red peppers, large green peppers, remove seeds and chop fine; quarts of onions, chopped fine. turn boiling water over chopped peppers and onions; let stand minutes; drain and repeat. when thoroughly drained, add cups of granulated sugar, tablespoonsful of salt, quarts of weak vinegar. boil slowly for or minutes and seal while hot. this makes quarts. - mrs. john g. link cucumber relish large cucumbers, peeled and some of the big seeds re- moved; or large red peppers, large onions. chop up; put on / cupful of salt and let stand or hours; drain and add tablespoonful of celery seed, tablespoonsful of white mustard seed, % cups of white sugar, cup of grated horse radish and quart of vinegar. do not cook. mrs. quinn mustard pickles quarts of green tomatoes, quarts of green cucumbers, quarts of onions, large cauliflower. slice, salt and let stand over night; in morning put on and cook until tender. add cups of sugar, quarts vinegar, flour enough to thicken, and tumeric to color. corn relish dozen ears of corn, large white onions, large firm head of cabbage, small red peppers, large sweet peppers, cup of sugar, quarts of vinegar, "a cup of salt, tablespoonsful of ground mustard, tablespoonsful of celery seed. shave corn from cob, chop cabbage, onions and peppers; mix mustard, pint of vinegar together in a kettle and boil minutes, stir- ring all the time. add mustard and vinegar and bring to boil; seal. mrs. william cunningham pickles mustard chow-chow quart of small onions, dozen large pickles, heads of cauliflower, green peppers, can of green beans, bunches of celery, quarts of vinegar, small box of coleman’s mus- tard, pound of white sugar, salt to taste. pick cauliflower apart and boil minutes; mix mustard with part of vinegar; cut celery, pickles and peppers in small pieces. boil all to- gether for % hour. mix teaspoonsful of tumeric powder in a little water and add just before removing from fire. will make pints. mrs. olhausen india relish gallons of green tomatoes, % dozen green peppers, ground by themselves; % head of cabbage, dozen large onions. grind together and drain off water. stir in cup of salt and let stand hours, then squeeze through a coarse bag, then add green peppers, ounce of celery seed, ounce of white mustard seed, % ounce of white tumeric powder, % teaspoonful of red pep- per, cups of brown sugar, tablespoonsful of cinnamon, tablespoonful of cloves, % tablespoonful of allspice. cover with quarts of vinegar and cook hour. mrs. n. l. hoover mustard cucumber pickles pare and slice peck of medium sized cucumbers; salt in layers (not too much salt), and let stand over night. in the morning add a few sliced onions and drain well in a colander. mix % cup sugar, tablespoonsful mustard, / cup flour and small , teaspoonful tumeric in cup cold vinegar; pour into % cups boiling vinegar, add a little celery seed and cook pickles and dressing together for minutes. seal. mrs. george a. law recipes mustard pickles quart of small whole cucumbers, quart of large cucum- bers, sliced; quart of green tomatoes, quart of small onions, large cauliflower, divided, and green peppers cut fine. make a brine of quarts of water and pint of salt; pour it over the mixture of vegetables and let it soak hours; heat just enough to scald, and turn into a colander to drain over night. mix / cup of flour, tablespoonsful of ground mustard, cents, worth of tumeric, with cold vinegar, enough to make a smooth paste; then add cup of sugar and sufficient vinegar to make quarts in all. boil the mixture until it is smooth, stirring all the time; then add the vegetables and cook until well heated through. mrs. dallas guppy tomato catsup !/ bushel tomatoes, % dozen large onions, sweet pep- pers, hot pepper; when thoroughly cooked put through sieve. teaspoonful white pepper, teaspoonful black pepper, table- spoonsful salt; peach leaves and % cup mixed spices (tie up in a bag); cups sugar. cook until it does not gather water on edge of dish. make chili sauce the same way only do not put through sleve. mrs. j. a. schwem tomato catsup cook tomatoes until soft with several large onions; put through a colander, then to each gallon of pulp add pint of strong vinegar, pint of brown sugar, pint of apple sauce, % teaspoonful red pepper. tie in cloth tablespoonful of mus- tard, tablespoonful of cinnamon and tablespoonful of cloves. cook until thick and seal hot. mrs. cook pichles - tip top pickle peck of green tomatoes and dozen large onions. slice both on slaw cutter and put each in a separate crock. sprinkle salt between the tomatoes and let them stand hours. pour boiling water over the onions and let stand until needed, then drain both and arrange in alternate layers, sprinkling between them celery seed and white mustard seed. pour over them quart of vinegar and pint of brown sugar that has been brought to a boil. - mrs. ed swartz recipes - orange marmalade dozen oranges, % dozen lemons. peel one-half of the oranges and lemons and slice thin; slice remaining fruit with- out peeling. measure, and to every pint add % pints of cold water. set away until next day, then cook hour, then to every quart of fruit add % pints of sugar. cook until it jellies, or thick as desired. fannie ltddle tomato marmalade pare and slice quarts of ripe tomatoes; remove the peel from large lemons and cut the pulp fine, taking out all seeds; add pounds of granulated sugar and cup of seeded raisins. put into a preserving kettle and cook slowly until thick (from to hours). put in small jars or glasses and cover with melted parafine. mrs. a. h. rickard orange marmalade large oranges (should weigh pound), seedless; lemons, slice skins very thin and cut up pulp. to each pound of fruit add pints of cold water. let stand over night, weigh, and to every pound add pound of sugar. boil until all the syrup thickens and rinds are transparent. mrs. j. f. sprankle grape marmalade use the large concord grapes. wash and pick them care- fully, remove hulls, cook pulp and put through sieve so as to remove seeds. add to hulls and add just / as much sugar a grapes. cook until it thickens, and seal. - mrs. clarence braughler preserves spiced grapes pounds of grapes. pulp them and stew minutes with- out skins; pounds of brown sugar, tablespoonsful ground cloves, tablespoonsful of cinnamon, teaspoonful of salt, . pint of vinegar. boil until it thickens. use grapes that are very ripe. mrs. kendtg quince honey quinces, peeled and put through grinder; juice of large orange, quart of water, pints of sugar. boil to a syrup; add quinces and oranges. mrs. horner orange marmalade % dozen florida oranges, lemons, grape fruit. wash and slice oranges and lemons very thin; use only the pulp of the grape fruit. to each quart add quarts cold water; let stand for hours. second day boil mixture hard for % hour with cover on. third day add to each pound of mixture % pounds of sugar and boil uncovered for % hour. mrs. geo. a. law spiced apples quart vinegar, pint of water; sweeten to taste with brown sugar; teaspoonful cinnamon and teaspoonful cloves. tie in a cloth; boil up and pour hot over sweet apples pared and put in a crock. heat and pour over apples for mornings in succession; on third morning boil all together until apples are soft. mrs. seth bailey - recipes currant jelly the currants should not be over-ripe and are best if picked after a dry spell. put into wire basket or strainer and plunge into cold water; set them to drain, then put into porcelain-lined kettle without picking from stems; then mash with wooden po- tato masher; boil minutes and mash through strainer; put the juice into bag and drip over night. next morning measure juice, put on fire to boil, and to each cup of juice add cup of sugar that has been warmed in oven, being careful that it does not get too hot. after adding the sugar, boil to minutes; skim carefully; pour into glasses that have been dipped into boiling water. set the glasses away hours; then cover with paper or parowa.x. —selected *...*, *, *, *, *, *, *, *, *, *, *, *, cº, cº, º, cº.º. cº, cº, cº, cº, cº, cº, º, º, º, º, º, º - º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: &############### - * . . c and ies * - -- ~. º - . º - º º an -> § “i am glad donis | • i - , , , , ºt % am glad that my adonis has a smeet tooth in his head. . ->- . º, º, º, cº, cº, cº, º, º, º, º, º, º, º, º, º, º, º, º, º, º, cº, cº, cº, cº, cº, cº, cº, cº, cº, cº. --- - **************************************ś, fudge cups of sugar, tablespoonful of butter, cup of milk, square of chocolate. cook all together until a little dropped in cold water will form a soft ball; then remove from fire, beat well, pour into buttered pans and cut in squares. fannie liddle pinoche cups of brown sugar, cup of white sugar, % cup of milk, butter size of an egg. when done add / cup of nuts and vanilla. fannie ltddle fudge cups of sugar, cup of milk, / cake of chocolate. boil until done, then add cup of cold water and cook until it forms a ball dropped in cold water. add a good sized piece of but- ter and vanilla. let cool before stirring and adding nuts. mrs. quinn pop corn balls cup of brown sugar, cup of molasses, tablespoonful of vinegar, butter size of a walnut. boil until quite hard tried in cold water. stir in pop corn and form into balls. mrs. quinn candies karo cream caramels cup cream, % cup karo, cup sugar, teaspoonful va- milla, tablespoonsful butter, tablespoonsful flour, table- spoonsfuls kingsford's corn starch. put sugar, karo and half the cream into sauce pan and stir constantly until it boils; add the rest of the cream slowly. do not let boiling cease. cook until a soft ball forms in cold water. add the flour, corn starch and butter creamed together, and continue to cook until a firm soft ball forms in cold water. turn into buttered tins, and mark in squares when cool. nuts may be added if desired. pauline moore chocolate caramels heat over slow fire cups of brown sugar, cup of mo- lasses, cup of syrup, cup of cream, tablespoonsful of butter, % cake of baker’s grated chocolate. cook without stirring until brittle when dropped in cold water. mrs. quinn fudge cups of sugar, cups of milk, tablespoonsful of cocoa. cook until it forms a soft ball in water. remove from fire and put in a piece of butter size of an egg; cool and beat. add nuts if desired. mrs. graff oberrender divinity fudge % cups of sugar, cup of corn syrup, cup of water. boil until it spins a long thread. pour into beaten whites of eggs. add nuts. mrs. graff oberrender recipes chocolate creams beat the white of egg and add to it tablespoonsful of cold water and teaspoonful of vanilla. stir in gradually enough pulverized sugar to make a stiff dough; roll into balls the size of marbles and let dry hour and then drop into melted chocolate. lift out each ball with a fork and place on greased paper to harden. mrs. j.enkins chinese chews cupful dates, chopped; cupful english walnuts, chop- ped; cupful sugar, cup pasty flour, teaspoonful baking powder, eggs, / teaspoonful salt. mix dry ingredients with dates and nuts; add beaten eggs. bake in as thin a sheet as can be spread, and when done cut in small squares and roll into balls; then roll in granulated sugar. mrs. rus. howard fudge % cups of granulated sugar, % cups of brown sugar, . cup of milk. boil until it forms a soft ball when dropped into cold water. take from fire and add teaspoonful of vanilla and a piece of butter the size of a walnut. beat until almost cold. one may add chocolate, cocoanut or nut meats as de- sired. mrs. john page pickaninney fudge cups of sugar, cup of milk, tablespoonsful of butter, squares of chocolate ( ounces), drops of vanilla. cook all together until it threads, then take off stove and stir until it begins to thicken. pour out on platter and cut in squares. mrs. j. william smith candies loaf candy % cups of sugar, cup of karo white corn syrup, % cup of water. boil until it forms a soft ball, and then take out cup and beat in the whites of eggs, well beaten; boil the rest until real hard, then beat in the other. use fruits as desired. millionaire fudge cups of white sugar, cups of brown sugar, cups of milk. let come to a boil and add squares of baker’s choco- late; cook until it forms a soft ball when dropped in cold wa- ter; add butter size of walnut; remove from fire and cool. beat it thoroughly, then add cup of cocoanut, cup of peanuts, also walnuts if desired, % pound of marshmallows and vanilla. mrs. graff oberrender chocolate caramels cups of sugar, cup of water, % cup of butter, % cup of chocolate. do not stir and boil until brittle in cold water; remove from fire, add vanilla and pour into buttered pans. mary hibner white taffy cups granulated sugar, little less than % cup of vinegar, % cup cold water, butter size of a walnut. flavor with vanilla, and boil until it hardens when dropped in cold water. pull until white. mrs. yoder º: - w - sº, º, º, º, º, º, cº, cº, cº, cº, cº, cº, cº, cº.º.º.º. º.º. º.º. º.º.º.º.º.º.º.º. º.º. º.º. cº, º, º, cº, cº, cº, cº, cº, º, º, º sº. - - º b e w e r a g e s -> x- -> x: : | i : -> -> -> - -> . : . : : . “almost everymphere man finds means of preparing some kind of beverage from the vegetable kingdom.”—humboldt. - -> * ~, º, …, cº, cº, cº. m. º. º.º. º. º. º. º. º.º. º. º. º. º. º. º. º. º. º.º.º.º. º. º. º.º. º.º. cº, & cº. ... º. **************************************::::::::::::::::::::::::: *::::::::::::::: -> * & º - unfermented grape juice pounds of concord grapes, picked from the stems; add quart of water and boil tender; strain as for jelly. to this add pounds of granulated sugar; bring to a boil, skim, and bottle in beer bottles. this makes about pints. serve with shaved ice, using about / glass of juice and fill up with water. mrs. c. c. levis, tyler, pa. after-dinner coffee rounding tablespoonsful ground coffee, pint water. use drip pot. put the coffee in the muslin bag and pour over this water which has just reached the boiling point. after the wa- ter filters through into the lower receptacle draw it off and pour through a second time. serve in after-dinner coffee cups with- out cream. - —selected drin coffee heaping teaspoonsful finely ground coffee, cups fresh boiling water. rinse drip pot with hot water. place the finely ground or pulverized coffee in the drip bag, poor the freshly boiled water on coffee in the drip bag, and after it has dripped through, remove bag from pot and coffee is ready to serve. when making less than four cups, pour coffee through drip bag a second time. - —selected recipes how to make good coffee first, there must be good coffee, whether made in a perco- lator or in ordinary coffee pot. rounded tablespoonsful of ground coffee (always use finely ground coffee for the perco- lator, also for coffee made in an agate pot) to each cup of cold water. be sure the coffee pot is washed and thoroughly dried every time it is used. when making coffee in an agate pot, put the coffee in and pour the water over and bring slowly to a boil; boil minutes. add tablespoonful crushed egg shells or a little cold water to settle it. do not boil over minutes, but let it come to a boil slowly. —selected elder blossom wine quarts shelled blossoms, gallons boiling water, pounds sugar; add lemons and oranges, sliced, rind and all, and pound raisins. when lukewarm add cake compressed yeast. allow to stand about a week or days then strain and bottle. —selected french coffee % cups ground coffee, cups freshly boiled water. put coffee in a flannel bag, tie top and put in an old-fashioned cof- fee pot; pour on the boiling water, boil minutes; serve in another coffee pot. egg shell may be broken and mixed with coffee before placing in bag. —selected best grape juice scald quart jars. into each put a good sized cup of washed and stemmed grapes—very ripe. mix pounds sugar in gallon hot water and bring to a boil; do not let boil more than to thoroly dissolve. fill jars with syrup and seal. recipes ink from mahogany touch a stain with a feather dipped in a spoonful of water with six or eight drops of nitre mixed with it. as soon as the ink disappears wash the place with a cloth wrung from cold water or a white spot will be left. repeat if necessary. ink stains may also be removed from other dark woods in this way. to keep ivory knife handles from cracking never let the knife blades stand in hot water. the heat expands the steel that runs up into the handle, and cracks it. of course the handles must never lie in water. to save your window shades when window shades have become cracked and broken they can be renovated by laying them flat on the floor and painting them with ordinary oil paint bought in small cans at any hardware store. paint one side and let dry thoroughly before touching the other side. this treatment preserves the shades so they will last for years. a refrigerator substitute anyone who cannot afford a refrigerator will find this a good substitute. if you have a good cellar, procure a box, the larger the better, knock the bottom out, then dig a hole in the cellar just large enough for the box and fit it in. about twice a week clean it out, strew borax around, and you will find ev- erything nice and cool. silver polish % ounce chalk, / ounce whiting, / ounce ammonia, ounce alcohol, % ounce cyanide of potassium. put in -oz. bottle and fill with soft water. mrs. yoder tables steaming brown bread . . . . . . . . . . . . . . . . . . to hours & fish . . . . . . . . . . . . . . . . . . . . . . . . . . minutes per lb. & puddings batter . . . . . . . . . . . . . . . . . . . . . . at least hours suet . . . . . . . . . . . . . . . . . . . . . . . . to % hours (in timing, the pre-heating is not included.) baking beans . . . . . . . . . . . . . . . . . . . . . . . . at least hours & biscuits. . . . . . . . . . . . . . . . . . . . . . . to minutes & bread, white. . . . . . . . . . . . . . . . . . . to minutes hour & bread, coarse . . . . . . . . . . . . . . . . . . - ohio’s pride laird, kettle rendered, nothing but lard . § & housekeepers’ calendar ; ; º good housewives, now's your time to plan; a busy year begins with w - jan. house linens reach their lowest ebb; we must replenish them in feb. it's not too soon to make and starch light summer clothing now in w march. all flower beds must be put in shape and flower seeds planted out in s ap. then cleaning house and moving day destroy our happiness in may. midsummer will be coming soon, so prize each day of lovely - june. with jams and jellies days fly by, for currants ripen in july. now rest should come for horse and dog, and busy housewives, too, in - aug. for all good cooks who are adept make pickles and preserves in - sept. º it's not too soon to get well stocked º: with fall and winter clothes in º: oct. º: thanksgiving day. each kitchen stove § with pies and turkeys groans in - . nov. º and all our friends we must remember . with christmas gifts in gay j december. * º –good housekeeping. j º:::::::::::::::::::::::::::::::::::::::::::::: sº ºn º a treat in meat—ohio's pride ham roll soups “let good digestion wait on appetite,” but 'twill not linger long with soup in sight. soup stock is made from beef, two-thirds lean and the remainder bone and fat. always crack the bones before boiling, as they contain a great deal of gelatine. to pounds of lean meat put quarts cold water, without salt. let come slowly to the boiling point, skim often, adding a little salt and a dash of cold water to assist the scum to rise. when all scum is removed set back and let boil gently for six or eight hours. add pepper to taste, strain into jar, let cool and remove all grease. this stock will keep for many days and from it many kinds of soup can be made. soup marmalade. one-half peck ripe tomatoes, peel and chop fine; also pint each, onion, grated corn, and okra (if obtainable), salt and pepper to taste, cook slowly for hour or longer until very thick. seal while hot. this marmalade is the basis of many quickly made soups, of which the following is one. how to bind soups. cream soups and purees, if allowed to stand, separate unless bound together. to bind a soup, melt butter, and when bubbling add an equal quantity of flour. when well mixed, add to boiling soup and stir constantly. vegetable soup. have your soupbone put on early. boil well; season about one- half hour before ready to serve; add to quarts of the beef soup cup chopped potatoes, one-half onion, one-half cup celery, table- spoonfuls tomatoes, one-third cup rice, a little parsley if desired. for puree of vegetables, press through a colander. return the pulp to the kettle. creole soup. one cup soup marmalade dissolved in pint of boiling water, pint hot milk, tablespoon butter; salt and pepper to taste; a few drops of english sauce. just before sending to table add bars of nice brown toast which should not “be in the soup” but floating.—los angeles. - soup with marrow balls. take a small soup bone and remove the marrow. use the bone for the broth, add one-half cup of rolled oats and boil well with onion and parsley. put the marrow in a bowl; work enough fine cracker crumbs into it to make a stiff paste, add one tablespoon of flour. add ohio’s pride ham roll for the meat course at home or the dainty luncheon salt, pepper and nutmeg to taste, form into small balls, add to the soup, let boil until the balls come to the top and serve.—mrs. m. morris. puree of bean soup. wash one pint of beans, soak over night in cold water, next morn- ing drain, cover with boiling water and boil fifteen minutes, drain. add onion (chopped) and quarts boiling water, cook slowly for three-quarters of an hour, add salt and pepper; press beans through a colander, return to kettle and add one tablespoonful of butter and one of flour rubbed together, stir until they reach the boil- . ing point, add a quarter of cup of cream or good milk, serve with small croutons. split pea soup made precisely the same, using pint of peas instead of beans. asparagus soup. the stock of a can of asparagus, tablespoon of butter, salt and pepper to taste; small pinch of soda. let come to boiling point; pint of cream poured in the stock. serve at once in bouillon cups. teaspoon whipped cream on top.–mrs. weigand. cream of potato soup. first boil or potatoes together with a stalk of celery and small onion; mash all together through a colander, adding the water in which they are boiled, and a pint of hot milk. serve with a table- spoonful of whipped cream and a dash of nutmeg on top of each plate—mrs. w. c. cook. cream of tomato soup. quart tomatoes, quart milk, teaspoonful sugar, tablespoons flour, one-quarter teaspoon soda, tablespoons butter, small onion, teaspoon salt, one-eighth teaspoon pepper. cook tomatoes with onion and sugar five minutes, add soda and when bubbling ceases, strain into a white sauce made from the other ingredients.-mrs. j. twigg. - tomato bisque. to one can of tomatoes rubbed through seive add a pinch of soda, tablespoon of sugar, of flour, of onion juice, quart of milk, and a lump of butter; season to taste and let it come to a boil. serve with whipped cream.—mrs. wm. newlove. cream of maize soup. one-half can corn, rub through seive, add quart milk, table- spoon butter, salt and pepper to taste. let come to a boil and serve. —martha. a treat in meat—ohio’s pride ham roll puree of celery. wash and scrape a head of celery and cut it into half-inch pieces. drop into a pint of water and cook until very soft. mash in the water in which it was boiled. chop fine a tablespoonful of onion and cook in a pint of milk for ten minutes; then add the milk to the celery. press all through a sieve and return to the fire. cook to- gether a tablespoonful of butter and one of flour until smooth, but not brown. stir into the boiling soup, season, and serve. white almond soup. four pounds knuckle of veal, cut in small pieces, add quarts cold water, cook slowly hours, then add onion, stalks celery, little parsley, tablespoon salt, pepper corns. simmer all one hour longer, then strain, cool, remove fat and reheat. cream together tablespoon butter and tablespoons cornstarch, dilute with little hot soup, cook ten minutes in the boiling soup. add one-half pint cream, salt and pepper and one-quarter cup almonds chopped fine or run through meat chopper. in serving put tablespoon whipped cream in each plate with small piece of tender celery top.–mrs. d. j. hutchin- son, passadena, cal. bouillon. wipe and cut meat in inch cubes from pounds lean beef from middle of round. put two-thirds of meat in soup kettle and soak in quarts of cold water minutes. brown remainder in hot frying pan with marrow taken from a -pound marrow bone. then put browned meat and bone in kettle; heat to boiling point; skim thor- oughly and cook at temperature below boiling point hours. then add tablespoon salt, teaspoon pepper corns, one-third cup each of carrot, turnip, onion, and celery cut in small pieces; cook hour longer then strain, cool, remove fat and clear.—mrs. dewitt owen, dixon, ill. dewey soup. to two quarts of soup stock add tablespoonfuls of rice, medium sized potato diced fine, small piece of onion cut fine, two or three whole cloves, and enough celery to flavor. cook until all is tender. have ready one hard boiled egg (crush it fine in a saucer with a fork), cracker rolled fine. when ready to serve sprinkle egg and cracker into soup, add a dash of pepper and serve immediately.—mrs. i. a. morris. - noodles for soup. take yolk of one egg, beat it and add its eqaul of water, season with salt. mix flour in this until very stiff, then roll as thin as pos- sible, let lay until dried a little, then roll up and slice as thin as possible; shake out and you will have long strings; add to broth when needed. modern science has produced no greater cleanser than sº skidoo soap jī great, we say, because it accomplishes its |sºſ - c - lºirs alü gºs dº. n purpose with less expense and effort than any other known substance, powder, liquid or hard soap. skidoo is a creamy paste, and is a most delightful one to use, because it works so fast and does it so quickly, and being in cans is sanitary. for the toilet and bath it is the best ever, because you get immediate results. skidoo takes off the surface dirt and then goes further and takes out the stains, and when you have finished, you will find your hands white and healthy looking. and in taking a bath after reposing a few minutes in the bath tub, stand up and spread a little skidoo on a cloth or brush and rub yourself all over, then rinse, and you will have the same results as a turkish bath. then put some skidoo on a cloth and see how quickly it cleans the bath tub applied the same way, you can clean the tile and hardwood floors, painted walls, windows, mirrors, cut glass, the kitchen ware, and it is the only thing to clean aluminum cooking utensils. in fact, there is nothing you can't use skidoo for, and you get a -ounce can for cents. sold by all dealers—if yours don't, 'phone us, citizen . the skidoo soap co., w. buttles ave. - ohio’s pride ham roll—always ready; a trouble=saver; economical, too oyster cocktail. mix heaping tablespoon of horseradish mustard, one-third teaspoon tobasco sauce, tablespoons tomato catsup, tablespoons lemon juice, teaspoon vinegar, scant teaspoon salt. put oysters in small glasses, five in each, add tablespoon of the sauce and -set on ice for an hour before serving. oyster cocktail. eight small oysters, strained juice of one-half lemon, one-half tea- spoon vinegar, one-half teaspoon tomato catsup, drops of tobasco, salt to taste; one-half teaspoon horse-radish. let stand for minutes before serving.—mrs. l. c. hoover. oyster cocktail. to make an oyster cocktail use very small oysters and allow from four to eight to each glass. keep them on ice until wanted and have the glasses thoroughly chilled before filling. use the common claret glass if you have not the regular cocktail glass. when ready to serve put the oysters in the glass and add the following mixture, using from one to two teaspoonfuls, according to taste: one tea- spoonful of grated horseradish, one teaspoonful tomato catsup, one saltspoonful salt, half saltspoon of cayenne, half teaspoon tobasco, two tablespoonfuls lemon juice. mix thoroughly. this will be suf- ficient for six cocktails.-faith stallman. “wear-ever” stands for the best that money can buy. thirty days free trial will be sufficient proof. call bell, north . scalloped oysters. pick, wash, and drain solid quart oysters. put in layers in baking: dish, alternating with dry bread or cracker crumbs and seasoning. when dish is filled add strained oyster liquor and sufficient milk to moisten. cover with crumbs, add tablespoon butter in bits, and bake one-half hour in hot oven. fried oysters. select largest and finest oysters. drain and wipe them by spread- ing upon cloth, laying another over them, pressing lightly. roll each in beaten egg, then in cracker crumbs with which has been mixed a very little pepper. fry in mixture of equal parts of lard and butter. -- - - our winning card—“ohio’s pride lard” stewed oysters. pick over and wash quart oysters. scald pint milk. strain, boil, and skim oyster liquor; when clear add oysters. cook till oysters are plump and well ruffled; take from fire, add hot milk, salt and pepper. if desired thicker, rub together tablespoon each of butter and flour; add to milk and stir until smooth. this may be varied by addition of a little chopped celery or onion. delmonico’s oyster fritters. take a quart of select, plump, good sized oysters, drain off the juice, and strain it through a piece of cheese cloth. to a cup of the juice add a cup of milk, salt to taste, the well-beaten yolks of four eggs, and enough flour to make a batter as thick as for griddle cakes. drop each oyster into this batter, taking it up with a large spoonful, and fry in deep, hot fat until a nice brown. serve very hot with nice crisp celery or cold slaw. | the recipes in this book ||\) will give superior results - if ‘‘wear-ever” alumi- num is used. pigs in blankets. this is not a new method, but is one which tickles the fancy and palate, and there may be many who have not tried these dainty, tasty, tid-bits. for each oyster have a very, very thin, narrow slice of smoked breakfast bacon, neatly trimmed. rinse and drain the oysters and wrap each oyster (or place two together if small) in a strip of bacon; fasten securely with a small wooden skewer (ttothpick) so the oyster can not slip out in frying; dip each roll in beaten egg, then cover lightly with white corn meal and fry a delicate brown, using a little of the bacon fat to start them with. the bacon must be sliced as thin as possible so it will brown quickly and the oysters not be overcooked and tough. serve with quarters of lemon and celery. smothered oysters. put one tablespoonful of butter in a covered saucepan with half a saltspoonful of white pepper, one teaspoonful of salt and a dash of cayenne. when hot add one pint of oysters. cover closely and shake the pan to keep the oysters from sticking. cook for three minutes. serve on toasted crackers. roast oysters. wash the shells well with a brush and cold water. place them in a pan with the deep half of the shell down. put them into a hot oven - -- the blumer & sartain packing company awarded premium at columbus industrial exposition, o and bake until the shell opens. remove the top shell carefully so as not to lose the liquor. arrange them on plates, and on each oyster place a piece of butter and a little salt and pepper. oyster salad. one pint of celery, one quart of oysters, one-third of a cupful of mayonnaise dressing, three tablespoonfuls of vinegar, one of oil, half a teaspoonful of salt, one-eighth of a teaspoonful of pepper, one tablespoonful of lemon juice. let the oysters come to a boil in their own liquor. skim well and drain. season them with the oil, salt, pepper, vinegar and lemon juice. when cold put in the ice chest for at least two hours. scrape and wash the whitest and tenderest part of the celery and with a sharp knife cut in very thin slices. put in a bowl with a large lump of ice, and set in the ice chest until serving time. when ready to serve drain the celery and mix with the oysters and half of the dressing. arrange in salad bowl, pour the remainder of the dressing over it and garnish with water cress. - scalloped oysters. (a family recipe.) drain the oysters. you will not require the liquor for this dish. it will season a chicken pie, or you may use it for oyster bouillon. butter a nice pudding dish; put a layer of oysters in the bottom, strew fine crumbs over them ; dot the crumbs with bits of butter; sprinkle with a little finely minced parsley; dust with salt and pepper, and cover with a white sauce—butter “drawn” with milk instead of water. next comes a second layer of oysters; then more crumbs, until your materials are used up. the last layer should be crumbs, buttered and seasoned. bake, covered, for fifteen minutes; uncover, and brown delicately. it will be found greatly superior to the usual preparation of scalloped oysters—less watery, richer in flavor, and creamy in consistency-marion harland. a. e. knight, e. main st. --- ſiroceries, meats, fruits and vegetables citizen phone bell, east - an order, please. don’t forget the lard in your baking, but see that it’s ohio’s pride brand - poultry that chicken pie / ah, let remembrance stay, nor ever from our mem'ry pass away. dressing for fowl. a good dressing can be made of dry bread crumbs, seasoned with pepper, salt and herbs (if liked), moisten with plenty of melted butter and very little boiling water (oysters can be added if desired).- f. a. h. roast turkey. wash nicely inside and out. to make dressing take quarts dry bread crumbs, butter size of egg, raw eggs, even tablespoon sage (or any other flavor), salt and pepper to taste. mix all together, fill turkey and sew it up. rub salt and pepper on outside. put in baking pan, place in oven and roast from to hours, according to size. roast chicken same way. Žiš fudge can be made in an aluminum ºccu, c - - Šiš' sauce pan without scorching. immmmrr. roast duck. mix cups stale bread crumbs with minced onion, teaspoon sage, teaspoon salt, pinch of pepper, tablespoon minced fat bacon. stuff duck with this dressing, dredge with salt, pepper and flour; then roast. garnish with olives and fried apple slices, and serve with sauce and a glass currant jelly well mixed with tablespoon dry mustard.—mrs. m. p. s. fried chicken. cut into pieces, salt, roll in flour and place in hot skillet in which a tablespoon of lard and one of butter has been heated. brown quickly and well on both sides about minutes, watching carefully, then add a few drops of water, cover tightly, and steam slowly for a half hour, adding just enough water to keep from burn- ing. veal steak or cutlets may be fried the same way.—mrs. ben monett. pressed chicken. fat hen, pounds. stew till falls off the bones and down to pint of liquid. white meat off chicken put in the bottom of dish, then a layer of dark, layer of white, until all is used. pour the stock never mind about the butter, ohio's pride lard fills the bill over the chicken; turn a plate over the chicken, put a heavy weight on top. let stand in ice box hours. serve upsidedown on platter, garnish with parsley.—mrs. c. weigand. chicken pie. take chickens and stew until tender, then season with salt, pep- per and butter; boil the potatoes in the same until almost done, then place in the pan to bake. for the crust, take pints of flour and heaping teaspoons of baking powder and put through the seive, work in a small cup of butter and wet with sweet milk, as soft as you can handle; fill up the dish with the broth from the chickens and line the sides of the pan first with some of the dough. a few strips of salt pork adds to the flavor, cooked at the same time with the chickens.— mrs. e. s. lewis. chicken pot pie. large chickens disjointed and boiled in quarts of water; add a few slices salt pork; season. when nearly cooked, add crust made of quart flour, teaspoons baking powder, saltspoon salt; stir in stiff batter with water; drop into kettle while boiling; cover close and cook minutes. did you ever try our famous “wear- ever” combination for steaming pud- dings? chicken pot pie, . disjoint fowls and cook in quarts water till very tender. slip out bones and season. line sides of clean kettle with rich biscuit crust (see biscuits). add chicken and thickened liquor. stand on moderately hot fire. build fire of dry cobs or small sticks round kettle, and keep burning till crust is well browned. put chicken on platter and lay crust on it. old-fashioned receipt—make thick dum- pling batter (see dumplings). drop by spoonfuls into thickened boiling liquor, cover closely for minutes. minced chicken. a good way to use up left-over chicken or turkey is to pick the meat from the bones—the giblets may also be chopped and used and mix with the left-over gravy, well seasoned, heated through and spread over slices of toast that have been previously moistened with water in which a bit of butter has been melted. this should be served very hot—mrs. e. e. cook. - - ,oo cans of ohio's pride lard sold to one firm last season; not a word of complaint—think of that and bake in a moderate oven for minutes. then invert the cups carefully on a heated platter and serve at once with any prepared sauce.—mrs. owen, dixon, ill. chicken or veal croquettes. two cups of chicken or veal chopped fine, one-half teaspoon of celery salt, teaspoon of chopped parsley, teaspoon of lemon juice, teaspoon of chopped onion; salt and pepper to taste. sauce—one tablespoon of butter, of corn starch; stir in slowly cup of hot milk and cook until thick; then stir chicken and sauce together. when cool make into rolls; roll in bread crumbs, dip in egg, roll again in bread crumbs and fry in hot lard. these are fine.— mrs. horace maynard. chicken croquettes. chicken cut fine with scissors, pint of milk with flour and sea- soning to make a white sauce, one-half pound of shelled almonds broken fine, tablespoons of chopped parsley, teaspoon of chopped onion, mix well and mold into shape. roll in egg, then in cracker or bread crumbs, and fry in deep lard a pretty brown. this will make croquettes. boudins. chop cold cooked veal or chicken very fine, and for every pint of chopped meat allow tablespoon butter, scant halfcupful of cream or rich milk, the beaten whites of eggs, and salt and pepper to taste. a tablespoonful of chopped parsley or a little sage may be added. melt the butter and pour it over the meat; add cream or milk and the seasoning. then beat the mixture well with a wooden spoon; add the whites of eggs beaten to a stiff dry froth. fill custard cups about two-thirds full of the mixture; stand in a baking pan about half full of hot water and bake in a moderate oven for minutes. when done drop them carefuly onto a heated dish and serve. garn- ish with a sprig of parsley or a blanched almond—mrs. caruthers. bell phone, main cit. phone e. t. pa ul practical horse shoer parsons ave. columbus, o. quarter cup powdered sugar. mix hour before serving. ohio’s pride lard—“you want the best”; - place your order, we do the rest” curry sauce. fry a tablespoonful of chopped onion in butter and add a table- spoonful of flour mixed with a teaspoonful of curry powder. mix thoroughly, add cupful of cold water, and cook until thick, stirring constantly. take from the fire, season with salt and onion juice and serve hot. cream sauce. cook together tablespoonful of butter and of flour. add cupfuls of cream or milk and cook until thick, stirring constantly. season with salt and pepper. tartar sauce. into a bowl put heaping teaspoonful of dry mustard, even tea- spoonful powdered sugar, heaping saltspoonful of salt, one-half salt- spoonful of cayenne pepper, and the yolks of fresh eggs; beat until you can lift it all up on a spoon, then add ( teaspoonful at a time) one-half cup of olive oil; it should thicken at once; after the oil is all used, and the mass is thick and smooth, add tablespoonfuls of vinegar—a little at a time. when that is all stirred in, add one gener- ous teaspoonful of vinegar—a little at a time. when that is all stirred in, add tablespoonful grated onion, tablespoonful each (chopped) olives, capers, cucumber pickles and parsley. this will keep a long time, if bottled and kept in a cool place, and is the best tartar sauce i know how to make.—mrs. stallman. - newlyweds welcome alumi- num showers in this day of grace. call bell, n. and ask for the “wear-ever’’ salesman. mint jelly for lamb. cook tart apples, sliced but not peeled, in water to cover, adding a handful of mint leaves. when soft strain through jelly bag, add three-quarters as much sugar as there is juice and boil to jellying point; tint a pale green with vegetable coloring and turn into moulds. –miss e. lundberg. mint sauce. one cup chopped green mint leaves, one-half cup vinegar, one- ohio’s pride ham roll—always ready; a trouble-saver; economical, too mint jelly to serve with cold lamb. mash and dry bunches of mint, and steep in pint of boiling water. soak one-half box of knox gelatine in one-half pint of cold water minutes, add the juice of lemons, cup of sugar; pour over this the boiling mint, stir until thoroughly dissolved, strain, pour into moulds, and set in ice chest to harden. green grape mint jelly. four pounds green grapes—just before turning red, wash and cook until soft, add good sized bunch of fresh mint, chop and bruise it, cook all together, strain through jelly bag. to each pint of juice add pound of hot granulated sugar, measure it and put it in oven so as to be hot when you are ready for it. from the confectioner get some green paste and add enough to color it a pretty mint green. lovely with lamb.-mrs. c. weigand. classification of sauces. no. . thin white sauce to be used for soup one tablespoonful of butter, tablespoonful of flour, cup of milk or cream. no. . to be used for creamed fish, meat or vegetables. two to tablespoonfuls of butter, to tablespoonfuls of flour, cup of milk or cream. no. . to be used for croquettes. four tablespoonfuls of butter, tablespoonfuls of flour, cup milk or cream.—faith stallman. yorkshire pudding. about a quart of milk, eggs, plenty of salt, tablespoonfuls of flour. bake in melted butter and lard. serve with roast beef.-mrs. wm. h. bingham. visit the old reliable columbus, o. for the best photos. the largest, finest, and best equipped gallery in america for producing everything known to the art. state and high st.s. ask your neighbor who uses it what she thinks of ohio’s pride lard beef steak. take a flank or round of steak, pound it and sprinkle with salt and pepper. pour over same chilli sauce or tomatoes, with little onion, cover and bake from to hours, slowly. dredge little flour into the gravy, boil, mrs. l. r. pugh. beef steak, spanish style. have a round steak cut an inch thick; lay it on an earthen pie dish, add a little butter at first and then a little water to baste it with, and bake half an hour. take from the oven and cover with a thick layer of sliced onions and bake until onions are tender. then add a layer of sliced tomatoees and bake for minutes. sprinkle over the top tablespoonfuls of grated cheese and leave it in the oven, long eenough for the cheese to melt. baste every minutes while mak- ing.—mrs. stallman. - scaling. a luncheon dish. peel and boil potatoes and small onions and cut into dice. put into a hot frying pan a pound of hamburg steak and cook, stirring all the time until done. sprinkle with flour and brown, adding enough water to make a gravy, salt to taste and add the potatoes and onions. cook for a few minutes, then serve on toast, accom- panied with mashed potatoes and peas.-mrs. maynard. roasted floured steak. two pounds of round steak inch thick, pound three-quarter cup of flour into the meat with meat pounder; season with salt, pepper, and small bits of butter. put in a skillet, cover with boiling water. cook % hours; let it fry down, make a brown gravy.—mrs. b. f. hyde. pickled beef or tongue. slice cold roast beef as thin as possible. place layers of beef in a crock, then a layer of sliced onions, and so on until the crock is half filled. on each layer sprinkle whole cloves and allspice, cover with vinegar slightly sweetened, and add small red peppers. let stand at least hours and serve the beef without the onions.—mrs. j. c. morrison. “ohio’s pride lard” is specially prepared for all cooking purposes beaten, dip chops in this and sprinkle thickly with finely grated bread crumbs. these are best when broiled. garnish with lemon sliced very thin and curled parsley. heiblein dried beef. finely chop cold boiled potatoees, there should be cupfuls. add three-quarters of a cupful of dried chipped beef cut into small pieces, and canned pimentoes finely cut. season with pepper and add more salt if necessary. put about one-third of a cup of fat into a frying pan, add the potato mixture, and stir until thorouhgly mixed with the fat. cook slowly until all is thoroughly heated and browned under- neath. fold and turn on a hot platter the same as an omelet. garnish with parsley and serve very hot.—mrs. f. a. stallman. dried beef with cream. one-quarter pound dried beef picked apart in small pieces, cover with hot water, let stand minutes, then drain. dilute % table- spoons flour with enough cold water to make a smooth paste; add to cup scalded cream or rich milk and cook in double boiler minutes; add beef and reheat. one cup of white sauce can be used instead of cream. serve on toasted bread. replace utensils that wear out with uten- sils that “wear-ever.’’ vealettes. veal steaks cut from the leg and about as large as one’s hand and about one-half inch thick are used in the following recipe: make a dressing of a cupful of bread crumbs, one-quarter cup of melted butter, one-half teaspoon salt, a dash of pepper and egg. spread a heaping tablespoon of mixture on each slice, roll up and keep to- gether with toothpicks. melt a lump of butter in a skillet, add the meat, brown on all sides. add a little water, cover and steam until tender. then add more water to the gravy in skillet, thicken and serve.—mrs. d. c. owens. veal loa.f. !”three pounds veal chopped fine, one-half pound raw salt pork, one- third cup bread or cracker crumbs, eggs, teaspoon pepper, table- spoon salt. make in a loaf and rub with crumbs. bake or % hours. add some sage if liked.—mrs. m. morris. croquettes. one cup mashed potatoes, cup chopped meat, one-half cup milk, butter size of an egg, egg, salt and pepper to taste. beat all to- gether and when cold, shape, dip in beaten egg and then in bread crumbs. ,oo cans of ohio’s pride lard sold to one firm last season; not a word of complaint—think of that tomatoes scalloped with rice–cover the bottom of a well but- tered baking dish with a layer of cooked well seasoned rice; then add a layer of chopped tomatoes; sprinkle with salt and bits of butter; then a layer of rice; then one of chopped tomatoes, and seasoning and so on until the dish is full enough. use cups of rice, a heaping tablespoonful of butter, cups of tomatoes, a tablespoonful of salt, a quarter teasponful of pepper. bake half an hour. spread bread crumbs over the top. broiled tomatoes—cut the tomatoes horizontally in two; leave the skins on. place them on a broiler with the skin side down; dust with salt and pepper and broil without turning, over a moderate fire, fif- teen or twenty minutes or until tender. lay on a hot dish and spread each piece with butter. stuffed tomatoes—take six ripe tomatoes of equal size, cut circles on the top of each and scoop out the inside. press the pulp through a sieve and mix in with it a little salt, cayenne, ounces of butter broken in bits, tablespoonfuls of bread crumbs, onion minced fine, a tablespoonful of parsley and very large tablespoonfuls of grated parmesan cheese. fill the tomatoes with this mixture, put on the tops again and bake in a moderate oven. serve with mushroom sat ce. tomato'toast—take good sized tomatoes, put them into boiling water for two minutes, peel and mince them very fine with red peppers, a little salt and a small onion. put half an ounce of butter in a saucepan with a dessert spoonful of milk; add the tomato mix- ture, cook it for a few minutes and mix in a well beaten egg. cook until thickness of scrambled eggs and serve on slices of fried bread garnished with parsley. tomatoes in aspic jelly—procure small round tomatoes, peel and core, and fill the inside with several anchovies, cut very fine and stirred in mayonnaise sauce. have some melted aspic jelly, just be- ginning to set, in a deep basin, pass with the trussing needle a piece of string through the top of each tomato, so that they may be dipped into the basin of aspic until they are well crusted with the aspic; lay them on ice and remove the string when quite cold. place a piece of aspic cut round upon the top of each tomato, and place on it a sprig of watercress and a little mayonnaise. serve on crisp lettuce leaves. tomato souffle–take good sized tomatoes, ounce of flour, two ounces of butter, half a teasponnful of essence of anchovy, whole eggs, the whites beaten to a stiff froth; a quarter of a pint of boiling cream. when the cream boils stir in the flour, previously mixed smoothly with a little cold milk. when it boils again take it from the fire and stir in the butter, anchovy and the eggs. lastly stir in the tomatoes and half the butter. beat it up well and put it in a small souffle dish and bake in a quick oven about minutes. - ohio’s pride lard, kettle rendered, nothing but lard baked flank steak and onions. fifteen cents’ worth of flanked steak, put in roasting pan, season and cover with sliced onions and pour in a cupful of boiling water and a tablespoonful of vinegar, which makes the meat tender. put in moderate oven and baste once in a while. turn in about half an hour. when done thicken the gravy with a tablespoonful of flour mixed in cold water. this is delicious if there is just enough water kept in the pan to keep it from burning, and a little more water is added for gravy when meat is taken up. too much water makes it soggy. corn fritters. one cup grated corn, egg, tablespoon sweet milk; salt and a little melted butter. thicken with flour, fry in hot lard.-mrs. frank stallman. - peas in the pod. a most delicious and comparatively unknown way of cooking peas is in the pod. select young peas, put in a steamer, cook until tender. serve plain or dipped in drawn butter. can be eaten in same way as asparagus, viz.: with the fingers. as much meat comes from the pod itself as from the peas. sauer kraut with dumplings. one pound of fresh pork, or one and one-half pounds of spare- ribs, quarts home-made sauer kraut and boiling water enough to cover. place in a covered baking dish and bake in a warm oven four hours. dumplings– quart flour, teaspoons baking powder, one-quarter teaspoon salt sifted together; add tablespoon shortening, and suf- ficient milk to make a stiff batter. remove cover from baking dish and drop batter in spoonfuls on top of kraut, bake twenty-five minutes. remove dumplings and pour browned butter over them. serve hot. —mrs. d. h. fobes. cab.ba.g.e. a. la cauliflower. cut cabbage in quarters or smaller sections, rejecting hard inner core, freshen in cold water. cook, uncovered, in boiling, well salted water about thirty minutes, or until tender. the addition of a bit of soda reduces odor and softens cabbage. drain through colander, chop and return to fire; add enough milk to not quite cover, generous piece of butter, little pepper, and dredge lightly with flour. cook until flour is well done, stirring often to prevent milk from burning. cauliflower. trim off outside leaves and lay blossoms down in cold salted water. slugs and other insects will drop out, especially if gently shaken in the water. tie in a piece of mosquito netting and boil in salted water till very tender. drain and serve with hollandaise sauce or always specify ohio’s pride lard on your grocery order, then you get the best strawberry fritters. crush and sieve fresh berries to make cup pulp. add beaten eggs, teaspoon sugar, cup flour mixed with teaspoon baking powder and enough more flour to make thick drop batter. fry in deep kettle of smoking hot fat, and serve with plenty of mashed berries. - meat fritters. cut cold cooked meat in slices or fingers and dip in batter; or chop and stir into batter, seasoned with salt, pepper and herbs or chopped onion, as desired. fry as directed. * parker house rolls. one quart new milk, cake yeast, one-half cup butter, scant half cup granulated sugar, teaspoon almond oil; let milk boil and cool before stirring in flour and yeast. make soft sponge. when raised stir in flour to stiffen; let raise again, roll out cut with a biscuit cutter, dip in melted butter; turn over, let raise till light. bake from to minutes in hot oven.—mrs. c. weigand. song of aluminum: “i have such a nice little weigh with me.” - hot rolls. one-half pint of sweet milk and one-half pint of water; let heat then add tablespoon of sugar, tablespoon of butter and of lard or lard and no butter, as you prefer, and teaspoon of salt; let get cool, then stir in flour and cake of compressed yeast that has been dissolved in warm water and work into a dough; let this rise and then work down and mold or cut into shape, put into well- greased pan and let rise and bake minutes. mix this about noon to serve at o'clock or at or to serve at o'clock.-mrs. brown. for rolls. boil enough potatoes to make one-half cup after mashed; add enough water to make % pints, small one-half cup of sugar, cake fleischmann's yeast, desertspoon of salt, heaping spoon of lard; then thicken with flour, let stand until gets light, then add flour enough to make a stiff dough; let rise until light and mold out. when light bake. this is for bread or rolls—mrs. o. e. gwinn. cinnamon rolls. take light dough as for bread, mix in one egg, little sugar and some shortening; roll out to about one-quarter inch thick, spread butter over it and sprinkle with sugar and cinnamon. roll up like - - don’t forget the lard in your baking, but see that it’s ohio’s pride brand the fire and add yolks of beaten eggs, then stir in the whites beaten stiff. bake in buttered dish to a golden brown.—faith stallman. cheese balls. one cup grated cheese, white of egg, salt and pepper; mix to- gether, roll into little balls, dip into egg and fine cracker crumbs and fry in deep fat. some attractive new ways of serving cheese. white cream cheese can be made into such pretty looking dishes for luncheon or dinner and with only a little trouble. the cheese is so soft that it can be easily worked, or, if it is inclined to crumble, a little sweet cream, beaten in with a silver fork, will make it the right consistency to manage. mould it into a mound-shape, denting in the top, and fill the hollow with crabapple or currant jelly. the red contrasts with the white in a most tempting way. another way is to press the cheese—without the addition of any cream—through a colander until it lies in a soft, irregular mound of light, flaky cheese. push it into a round shape, and set a row of preserved strawberries or candied cherries around the base. cheese balls—the cream cheese rolled in little balls between wooden paddles that come for butter balls—are pretty to put on the side of the individual plates of lettuce. or another clever idea is to crack english walnuts and to put the halves one on each side of a little ball of cheese. they make very clever imitations of english walnut creams, while the nuts and cheese are a delicious combination. swiss cheese is cut in thin square slices—mostly “holes” cheese-crackers are made by taking long, salted crackers, spread- ing them thickly with cheese (not the white, but the ordinary yellow cream cheese), and laying one on top of another, sandwich fashion. then set them in the oven for a few minutes, and the outside edges will be delicately browned, while the cheese will be cooked just enough to glue the two crackers together. cheese sandwiches are usually made with crackers, but occasion- ally of thin bread and butter. but, if you use bread, cut it in round shapes, to imitate miniature cheeses, or make the thin rolled sand- wiches of it. bread sandwiches, spread with softened cream cheese, and a layer —very thin-of currant jelly on top, are the daintiest sort of little sandwiches. or, spread with the cheese, which has been previously mixed with chopped walnuts and cream, are equally good. for a green luncheon, the white cheese balls may be tinted a very pale green by some of the harmless vegetable coloring matters. but the natural color is always prettiest and best. ohio's pride ham roll—always ready; a trouble=saver; economical, too salads . “everybody knows, or ought to know, what a salmagundi is.” cheese balls. (serve with salad.) mould into a ball with your hands a large teaspoonful of some rich soft american cheese and press one-half of an english walnut on either side. place one of these balls and an olive beside the salad on the plate. mayonnaise, dressing. one teaspoonful of flour, teaspoonful of sugar, one-half teaspoon- ful of salt, one-quarter teaspoonful of mustard, tablespoonful of butter, tablespoonfuls of vinegar. make a batter with eggs, heat vinegar, then stir in batter and cook, then add one-quarter cup of milk or cream as preferred.—mrs. george abernathy. salad dressing. º. º/ one large teacup of vinegar and water, tablespoonful of butter; let come to a boil in a double boiler. take eggs, well beaten; table- spoonfuls of sugar, one-half tablespoonful of mustard, tablespoon- fuls of flour; beat these ingredients unit very light, and add to vinegar; stir with a fork until cooked. when cool add teaspoon of salt.—mrs. horace maynard. salad dressing. three eggs, well beaten; teaspoon salt, butter size of an egg, one- half cup vinegar, tablespoon mustard stirred into the vinegar; tablespoons sugar, one-half teacup cream or milk. after beating eggs, stir in salt, sugar, mustard and vinegar; also melted butter. add cream last. cook in double boiler and stir constantly. keep in a cool place.—mrs. benner. mayonnaise, dressing with oil. put the uncooked yolks of eggs into a cold bowl, then add one- quarter teaspoon salt, dash of cayenne pepper, beat until light; add one-half pint or more olive oil drop by drop, stir rapidly and steadily while adding the oil; after adding a gill of oil then alternate occasion- ally with a few drops of lemon juice or vinegar; the more oil used the thicker the dressing. if too thick add a little vinegar. with care a quart of oil may be used with eggs. if it becomes curdled begin again with yolk of or eggs in another plate, and after stirring our winning card—“ohio's pride lard” bavarian cream. put one-half box of gelatine into pint of milk; cook in double boiler. when boiling, stir in the yolks of eggs well beaten with tablespoonfuls of sugar; stir until it thickens into a custard; flavor to taste and when cold stir into it the whites of three eggs beaten to a stiff froth. serve with cream.—mrs. e. m. lisle. oklahoma city. marshmallow drip. one pound marshmallows cut in squares; flavor with a few table- spoonfuls of sherry wine or fruit juices; add pint whipped cream, stir lightly with fork. serve in sherbet glasses with chopped nuts and marachino cherry.—mrs. melville johnston. - c. a. warren millinery - s. high st. º columbus, ohio - º a the white-haines optical co. manufacturers of kryptoc (invisible) bifocal lenses. don’t forget the lard in your baking, but see that it’s ohio’s pride brand cookies and small cakes oh, dear to our hearts are the memºries of childhood when mother made cookies for children to eat. we thought that her fried cakes and doughnuts and sweet cakes, and all of the goodies could never be beat. , marguerites. one and one-half cups of granulated sugar, one-half cup water, cup nuts, ground ( cents worth), tablespoons cocoanut, marsh- mallows, whites of eggs. boil sugar and water until it threads, then stir it into the beaten whites, add nuts, cocoanut and marsh- mallows. spread on buttered thin crackers or reception wafers and brown in oven.—mrs. george d. cross. - hermits. one cup butter, cup sugar, eggs, teaspoon soda dissolved in tablespoons hot water; one-half teaspoon allspice, teaspoon cinna- mon, pound walnut meats, three-quarter pound dates, chopped fine; cups sifted flour. drop in spoonful on buttered tin and bake in slow oven.—mrs. f. a. stallman. hermits. two cups brown sugar, one-half cup black molasses, eggs, cup lard, cups chopped raisins, % cups sour milk, small teaspoons soda, teaspoon each cinnamon, allspice, cloves, and nutmeg ; flour to make a thick batter. put in pan and bake quickly.—mrs. horace maynard. rock cookies. three eggs, beaten separately; % cups sugar, cup butter, teaspoon cinnamon, one-half teaspoon cloves, one-half teaspoon all- spice, pound raisins, pound english walnuts (before shelled), teaspoon soda dissolved in tablespoon hot water; flour to make very stiff dough. drop by spoonfuls in pan—mrs. j. twigg. cookies english rock. one and one-half cups brown sugar, cup butter and lard mixed, one-half cup butter-mil's, eggs, well beaten; three-quarter pound of raisins (chopped), pinch of salt, teaspoonful of soda, pound of english walnuts (chopped), teaspoonful of cinnamon, cups of flour.—mrs. d. h. dukes. to obtain the best results from the following recipes use “ohio’s pride lard” cakes many men of many minds, love these cakes of many kinds— cakes of silver, cakes of gold, cakes to eat—both hot and cold. one egg cake. one cup sugar, one-half cup butter, egg, cup sweet milk, teaspoonfuls baking powder; flavor to suite taste. beat the butter and sugar to a cream; add egg, beaten separately; flavor, and flour enough for a soft batter, with the baking powder mixed with flour. this makes layers. use lemon icing. delicious.-mrs. c. weigand. quick tea cake. one and one-half cups sugar, cup milk, one-half cup butter, eggs, cups flour, teaspoons baking powder.—mrs. o. m. evans. one egg cake. one cup sugar, heaping teaspoon butter, three-quarter cup sweet milk, % cups flour, egg, teaspoonfuls baking powder; flavor to taste.—mrs. o. m. evans. marble cake. one cup butter, cups sugar, cup sweet milk, whites of eggs, well beaten; cups flour, teaspoons baking powder. after well mixed, take cup batter, add teaspoon cloves, of cinnamon, one- half nutmeg; put in one-half of the white and then all the dark, and the rest of the white and bake hour.—mrs. o. m. evans. - - pork cake (fine). two pounds raisins (seeded), pounds currants, cup walnut meats, one-half pound candied lemon peel (chopped fine), cups molasses, cups sugar, teaspoon each of cloves, cinnamon and all- spice. mix all together thoroughly. have pound of clear fat pork ground fine, dissolve in pint of boiling water; mix with the other ingredients. dissolve teaspoonful of soda in water and pour into the mixture; add enough flour to make a very stiff batter. bake % hours in a moderate oven.—mrs. horace maynard. coffee cake. one cup butter, or half lard; cup sugar, cup new orleans molasses, cup strong coffee, teaspoons soda in molasses; cups flour, one-half cup raisins, one-half cup currants, teaspoon cin- - . º - riam roll—company drops in unexpectedly; cook is out of sorts; no one to send to store; happy thought—there’s some ham roll in the pantry namon, ginger, allspice and cloves. bake hour or more in bread pans.—mrs. r. c. turner. blackberry jam cake. three eggs, cup of sugar, three-quarter cup of butter, table- spoons of sour cream, % cups of flour, cup of blackberry jam, teaspoon of soda, teaspoon of allspice, teaspoon of cinnamon, nutmeg. bake in layers with icing between.—mrs. c. c. bellows. fruit cake_real thing. one pound of butter, pound brown sugar, eggs, glass (one- half pint) currant jelly, glass (one-half pint) sherry wine, cup new orleans molasses, % pounds candied orange and lemon peel, pounds flour, pound currants, pound figs, pound dates, one- half pound candied cherries, one-half pound nuts; all fruit to be chopped excepting cherries and currants. cream the butter and sugar, add the eggs, well beaten; jelly, wine and fruit. before putting in the fruit add to it one-half the flour dredging and mixing well. to the other half of the flour add teaspoon cinnamon, one- quarter teaspoon ground cloves, two-thirds teaspoon allspice, tea- spoon salt, nutmeg, a dash of cayenne and black pepper. to the molasses add a teaspoon of soda dissolved in warm water. mix well, put into pans lined with buttered paper. bake in a moderate oven for hours. this recipe will make six cakes, weighing about pounds each when baked.—mrs. c. weigand. see that you get the “wear-ever” trade mark when buying cooking utensils. presidential fruit cake. - the most delicious of all fruit cake is called the “presiden- tial fruit cake,” because it has been used upon three presidential tables at christmas time, and is a white house favorite. if your family is not large i would advise that you divide this recipe in half: pound butter, pound sugar, pound flour browned and sifted; eggs, beaten separately; pounds seeded raisins, and a half pound shredded citron peel; glass of grape juice, teaspoonful of melted chocolate, pound crystallized cherries, pound crystallized pine- apple, pound blanched almonds, cut fine; pound shelled pecans, cut small; tablespoonful of powdered cinnamon, spare tablespoon- ful grated nutmeg, one-half tablespoonful of allspice, one-half table- spoonful of powdered cloves, teaspoonfuls of rosewater, glass of grape juice. soak the almonds in the rosewater over night, and in . a treat in meat—ohio's pride ham roll devil cake. three eggs, cups brown sugar, one-half cup butter, one-half cup sour milk, one-half cup hot water, heaping teaspoon soda, one- fourth cake baking chocolate, % cups flour. devil’s food. º four squares baker's chocolate grated and steamed in three-fourth cup milk, cup sugar, yolk of egg. cook until smooth and set aside to cool. cake—one cup sugar, one-half cup butter beaten to a cream; add well beaten eggs, one-half cup milk, cups flour, with teaspoons baking powder sifted in flour; add to the chocolate mixture. marshmallow filling. one cup sugar, one-half cup water, cents worth marshmallows steamed over hot water; stir all together and spread between the layers. exceptionally good—mrs. e. c. irvine. devil’s food cake. cream, three-fourth cup grated chocolate, one-half cup sweet milk, two-thirds cup dark brown sugar, yolk of egg. beat all together and work until like custard. one cup dark brown sugar, one-half cup butter, one-half cup sweet milk, cups sifted flour, eggs. mix and stir in above cream, add one level teaspoon soda dissolved in a little warm water. bake in layers; white icing on top and be- tween layers. one level teaspoon of soda; if more it will spoil the cake.-mrs. carrie weigand. - gold cake. one-half cup butter, cup sugar, ºups flour, eggs (yolks), one-fourth teaspoon salt, heaping teaspoon baking powder, grated rind and strained juice of large orange. mix dry ingredients: cream, butter and sugar; add well beaten yolks, orange rind and juice and flour. bake in *" pans in moderate oven.-mrs. j. n. douglas. - º n - good hungry cake. cream, cups of dark brown sugar and one-half cup of butter; then add to the well beaten yolks of eggs teaspoonfuls of cin- namon, of allspice; then level teaspoonful of soda dissolved in º cup of sour milk. make real stiff. filling—boil cup of dark brown sugar and one-fourth cup of water to a thick taffy and add cup of seeded raisins chopped fine. beat the whites of eggs to a stiff froth and stir in chopped raisins. —mrs. frank a. hamilton. - - - - the blumer & sartain packing company awarded premium at columbus industrial exposition, * - - frostings and fillings spread on the top of a cake so sweet, these will surely be good to eat. soft icing for cake. take a scant cup of sugar, add three-fourths cup water; boil until it threads well from a spoon, remove from the fire, pour gradually over the well beaten white of egg. beat all well until stiff enough to spread; add a little vanilla and lemon mixed. marshmallow icing. heat tablespoons of milk and tablespoons of sugar over fire; boil minutes without stirring. in double boiler heat one-fourth pound eut marshmallows. when very soft-add tablespoons boiling water, cook till smooth. beat in hot sugar; keep beating till partly cool, add one-half teaspoon extract of vanilla. use at once. chocolate. one cup sugar, tablespoons sweet milk, tablespoons fine shaved chocolate, butter size chestnut. boil minutes and stir until cold. put on cake when both cake and filling are cold. if boiled a little too long add a few drops of milk while stirring. - if the liberty bell had been made of aluminum, it would not have cracked. orange. mix orange juice with confectioners' sugar, add a little lemon juice. use for filling and top of sponge cake. maple cream. two cups maple syrup, one-half cup cream. cook to soft ball; flavor with vanilla. icing. one cup x confectioners' sugar, teaspoon butter. beat in cream or milk to make right consistency. always specify ohio’s pride lard on your grocery order, then you get the best boiled frosting. one cup sugar, tablespoons boiling water. boil until it will roll, but not brittle when dropped in water; then stir slowly in the white of well beaten egg and beat until right consistency to spread easily. nut frosting. add any nuts to boiling frosting, after partially crushing them on mixing board. blanch the nut meats by pouring boiling water over them, when the skins can be easily removed. dry nuts in oven before rolling. we make a specialty of tea and coffee we also handle a full line of crosse & black- well goods of london, england. the mcdonald-steube co. grocers north high street much pleased are the officers and directors of the buckeye state building and loan co. rankin bldg., w. gay st. columbus, ohio because so many of its depositors and borrowers are recommending the buckeye to their friends as a safe place to deposit their money and get five per cent interest, and also a good place to borrow money, where one has sufficient security. its growth enlarges it's us efu lness. assets, $ , , every can of ohio’s pride lard that is sent out is backed by our guarantee stiff; pour syrup slowly with eggs and add nuts. beat thoroughly before putting in the nuts.-frances a halm. cream cherries. make a small round ball of fresh cream, cut a strip of candied citron size of a cherry stem and put the ball of cream at one end, take a maraschino cherry, put one-half on each side of the cream ball. uncooked fruit cake. take one-half pound seeded raisins, one-half pound dates, one- half pound figs, cup nuts, one-half cup citron, rind of one-half lemon, rind of one-half orange. run all together through meat grinder, then knead cup of xxxx sugar thoroughly through this mixture. mold into a cylinder shape and serve in thin slices. to be eaten as candy.—mrs. stallman. candy pudding, three pints granulated sugar, tablespoons vinegar, not quite pint water, butter size of walnut, soda size of pea, level teaspoon salt. mix, set on stove, heat slowly at first, boil until drops will harden in water. when cool enough pull until it whitens, then mix in grated cocoanut, half pound raisins seeded and chopped, half pound blanched and split almonds, half pound pecans or hickory nuts, half pound figs cut in strips. place this in a mold in which a damp cloth sprinkled with cinnamon has been laid. when cold cover with melted chocolate. makes about pounds—adah zeller. maple sugar candy. break into small pieces pound of maple sugar and melt. then add one-half cup of milk and half a cupful of cream until when a little is dropped into cold water it forms a soft ball. take from the fire and stir until it begins to cream. pour into a buttered dish, mark into squares and break apart when cold. molasses kisses. boil together cupfuls of granulated sugar, cupful of molasses, tablespoonful of butter and teaspoonful of cream of tartar, until a bit of the mixture dropped into cold water will harden. turn the candy into a deep buttered basin. so soon as it cools enough to permit it, cover the hands with confectioner's sugar and pull it into long, narrow strips. take the shears and cut the candy into inch lengths, wrapping each piece in paraffin paper. - don’t forget the lard in your baking, but see that it’s ohio’s pride brand fine thread clings to it the candy is done. take it from the fire, add a pinch of cream of tartar, and beat until it is thick enough to mold easily in the hands. add grated cocoanut, form into balls, brush over with white of egg, roll in the cocoanut and set aside to harden. ribbons. the above foundation may be used for these delicious candies also. take equal parts of the cream and flavor with chocolate, vanila, strawberry, coffee, lemon or anything desired. cover the pastry board and rolling pin with confectioner's sugar and quickly roll out each portion into a long layer about five inches wide. put flavor upon the other, press together and cut into strips with the scissors. peppermint drops. two cups sugar, one-half cup water, one-half teaspoon cream of tartar, or drops of oil of peppermint. boil sugar and water until it hairs. take off, put in cream of tartar and pepperment and stir until it grains.—miss anna sims. pure lemon drops. to one-half pint of strained lemon juice and an equal part of water add pounds of granulated sugar, and boil until it will crack when tried in cold water. pour into shallow, buttered pans, and mark into squares when nearly cold. home-made troches. mix ounce each of powdered cubebs, sweetflag-root, licorice and gum arabic; then moisten with dram of oil of anise and one-third of an ounce of oil of cubebs. to this, when well mixed, add one- half of a pound of best confectioner's sugar and enough warm water to form a stiff dough. sprinkle a sheet of brown paper with pow- dered licorice, and roll out a quarter of an inch thick, and cut out into troches with a thimble. add a little more water if the frag- ments get too dry to roll out nicely. place upon paper in a cool, dry place to get dry, which may require several days, after which pack away in small boxes. salted nuts of any kind. blanch desired quantity of nuts, put on old platter and set in warming oven until dry; then stir in enough olive oil to thoroughly oil them. let stand about an hour, then sprinkle generously with salt and brown in oven. watch very closely, stirring often until a pretty light brown.—mrs. stallman. nicodemus popcorn. put into an iron kettle tablespoonful of butter, of water and teacup of white sugar (xxxx is best); boil until ready to candy, “ohio's pride lard” is specially prepared for all cooking purposes as soon as the sugar is soft, spread on greased paper; when cool cut in squares.—s. chocolate creams. two cups of granulated sugar, one-half cup of water, one-fourth teaspoon cream of tartar; put into a granite pan and stir until dis- solved, then place on the stove and with a damp cloth wipe down all the granules from the pan; let boil until it makes a soft ball in ice water. pour very carefully into a large platter. when about milk warm stir with a wooden spoon until it is thick enough, take half of the cream and knead into forms. take the other half and put it into a double boiler with tablespoons of chocolate and teaspoon- ful of vanilla; let this melt, drop the forms in one at a time, and place on oiled paper to dry. more chocolate may be added if darker creams are desired. always make them on a clear, cold day.-mrs. m. s. stetson. - chocolate caramels (denver). two cups sugar, cup warm water, three-fourths cup butter, one- half cup grated chocolate; let boil, without stirring, until it snaps in cold water.-s. chocolate fudge. two cups of water, cups of sugar, one-fourth cake of german sweet chocolate, % teaspoonfuls vanilla, piece of butter size of a walnut; let cook till it will harden in cold water; take from stove and stir until fairly stiff, then pour on buttered plate; check off in sqūares immediately. the candy can be poured on nuts laid on plate.—robert h. seeds. butterscotch (denver). one cup molasses, cup sugar, one-half cup butter, one-half spoon vanilla; boil until brittle in cold water, then add vanilla and pinch soda; when cool mold into squares.—s. chocolate creams. dissolve % cups sugar in % cups water; boil, then add drops acetic acid, one-fourth teaspoon glycerine. cover tightly, cook for minutes, then uncover and boil to the temperature of degrees c. . pour onto a wet platter and cool. beat into this the well beaten white of an egg and continue beating till stiff. melt chocolate over warm water, mold fondant into shape, and when firm dip into choco- late and coat. cool on oiled paper—anne morris. caramels. one cup sugar, a little paraffine (about teaspoon), three-fourths cup glucose, three-fourths pint cream. mix sugar, glucose and one- third of the cream, cook until the mixture gives a soft ball test, then a telephone is not an expense it is a modern invention which does what it claims to do, as every one who tries finds out. it saves more than it costs use the bell central union telephone co. r. h. erlenbusch's son confectioner store and parlors— - s. high st. purity ice cream and ices in bulk and neapolitan. wholesale and retail. wedding and birthday cakes prompt service to parties, clubs, socials, weddings and lawn fetes. ohio’s pride lard, kettle rendered, nothing but lard strawberry sherbet. - one quart strawberries, pints water, juice of an orange and lemon, three-fourths pound white sugar. crush berries, add other ingredients execpt sugar and let stand hours. strain over sugar, . stir well and place on ice for hours. chocolate cup. shave one-half cake of chocolate and put in bowl over hot water. when melted add % pints of hot milk, stir until blended and sweeten to taste. whip one-half pint of cream, flavor with vanilla, add half to the chocolate mixture and heap rest on top of glasses. serve ice cold in small glasses.—mrs. wm. garrett. jamaica ginger ale. one bottle jamaica ginger extract, ounce cream tartar, quarts water, pound sugar. mix and stir until sugar is melted, then add grated peel of a lemon and heat slightly. add one-half cake com- pressed yeast, stir well and bottle, wiring down the corks. can be used in four days. refreshing in hot weather. mint ale. juice of lemons, small cup sugar, stalks and leaves of bruised mint, large pitcher half filled with cracked ice, bottle ginger ale.— f. a. halm. dandelion wine. three quarts dandelion blossoms, wash and cover with gallon boiling water. let stand days, then strain and add pounds sugar, boil minutes, then strain again, add juice of lemons; when lukewarm add cake fleischmann's yeast. put in jugs, tie cloth over top, set in cool place. do not disturb till october. make from st to th of may, or when blossoms are best.—mrs. a. z. bonar. elder blossom wine. pour gallon boiling water over quart elder blossoms and scald hour. drain and when cold add cake fleischmann's yeast, grated lemon and pounds sugar to each gallon. let stand hours, strain and bottle. can be used within months, but grows better by standing. - raisin wine. one pound white sugar, pounds raisins chopped, juice and grated peel of one lemon, gallons boiling water. put all in stone jar and stir every day for a week. strain and bottle. good in days. * a treat in meat—ohio’s pride ham roll quince honey. one pint water, pounds sugar, boil to syrup, grate large or small quinces; add to syrup and boil mintues.—mrs. stallman. jam. five quarts berries, % quarts sugar. moisten sugar and let come to the boil; put in berries and boil briskly minutes. set aside. dissolve heaping tablespoonfuls of cornstarch, pour in slowly and stir briskly; set on stove and let boil minutes—mrs. j. n. douglas. rhubarb marmalade. five pounds sliced rhubarb, pounds sugar, grated pineapple. place on back of range until sugar is dissolved, then allow to cook moderately for hour. pour into jars and seal next day. rhubarb marmalade. three pints of rhubarb cut in small pieces, pints sugar, one-half cup water, orange chopped fine, one-half pound seeded raisins. mix and cook until the desired thickness.-mrs. c. c. bellows. melon marmalade. take firm citron melons, grate or chop fine. to each pound allow a pound of loaf sugar, grated rind of lemon, juice of one-half lemon and one-half teaspoon ground white ginger. boil until a thick, smooth jam.—“california.” orange marmalade. three oranges, lemon. slice very thin, cover with quart cold water, let stand hours, then boil until tender; let stand another hours, then measure and to every measure of fruit and juice add one of sugar and cook until it will jell.–frances a. halm. marmalade. one pineapple, oranges. pare the yellow rind of oranges into quart water and let boil; pour off water and add quart of fresh water. remove the white inner rind of oranges and grind both pineapple and oranges, then add together and let boil. measure same portion of sugar as fruit and cook until it jells.-mrs. c. skinner. new orange marmalade. one-half pint orange pulp juice, lemons well squeezed mixed with half pound of fresh stick peppermint candy well pulverized. cook until thick enough.-mrs. c. weigand. - always specify ohio’s pride lard on your grocery order, then you get the best stand over night. squeeze out dry the next day and place in a kettle in alternate layers, together with ounce (scant) of celery seed, ounce white mustard seed, cents worth ground mustard, ounce of tumeric, pounds of granulated sugar. rub mustard and tumeric powder to a smooth paste with vinegar, place on top of ingredients and cover all well with cider vinegar. boil hour. bottle while hot. plum relish. one-half peck of damson plums, orange, pound english walnuts after hulling. boil plums until tender, and with fingers remove the seeds. grate orange, using rind and juice, cut or break the nuts, sweeten to taste, boil until jellied. to be eaten with a meat course. —mrs. burns l. maynard. bordeau sauce. two quarts finely chopped cabbage, large onions finely sliced, quart green tomatoes chopped, red peppers chopped or cut in strips. cover with small cup salt and water. let stand over night, then boil minutes and drain well, then add the following syrup (hot): oue quart vinegar (white wine), cup sugar, tablespoon- ful whole white mustard seed, tablespoonful celery seed, three- fourths tablespoonful ground allspice. this makes five pints.-mrs. j. n. douglas. - spiced fruit. one pint of vinegar, pints of sugar, piece of ginger root, drops of oil of cloves, cinnamon bark. put peaches or pears in this liquor and boil down. for watermelon rind, cut in desired shape, boil first in alum water until clear and tender, then put in liquor and boil down.—mrs. horace maynard. spiced fruit. three pounds sugar, pint vinegar, gallon fruit; boil cents worth of stick cinnamon in cloth ; a few cloves if desired.—mrs. o. m. evans. watermelon pickles. boil pounds of watermelon rind until tender, then drain. make syrup of pounds of sugar and quart of vinegar. when boiling, drop in the melon, also dozen whole cloves, and cents worth of stick cinnamon, tied in a lace bag. boil until clear. the edward e. fisher company - - * º - * - - º - _ funeral/esſa blysr ment - treet what’s the matter with this cake—it’s the lard. why don’t you order ohio’s pride? chafing dish rink-dum-diddy. put -cent can tomato soup in blazer. when boiling add % pounds of new york cream cheese, cut into small pieces. while cheese is melting, beat the yolk of egg; stir into the yolk pinch of salt, dash of paprica, about tablespoonful of worchestershire sauce; add this to the tomato and cheese mixture, then add one-half onion finely chopped, and last of all the beaten white of egg, and serve immediately on salted wafers or toast—faith stallman. oyster rabbit. put into the chaffing dish blazer or a granite sauce pan one-half pound of new york cream cheese, cut into small bits. bring one- half cup of oyster juice to boiling point. dissolve “steero” bouil- lon cube into the oyster juice; add one-half dozen oysters cut into small pieces. pour this mixture into the melted cheese, add a table- spoonful of butter, a saltspoon of salt and a dash of paprika or cayenne. stir until mixture is creamy, then pour over hot toast which has just been dipped in hot milk. oyster panned. drain the oysters, not too dry, and place them in the blazer to heat until they ruffle, tossing them about while cooking. add butter, salt and pepper and they are ready. oyster saut.e. place tablespoonfuls of butter in the pan, drain the oysters and when the butter is very hot put them in, at a time, to brown slightly, turning them when cooking. oysters may be done in many different ways on the chafing dish. the recipe given for the sweet- breads may also be followed for oysters with good results. chicken mince. place tablespoonfuls of butter and of flour in the pan and when thoroughly absorbed add a cupful of milk. when creamy add cupfuls of cold cooked chicken that has been cut into dice, stirring well; when quite hot add a seasoning of salt and just at the last moment a dust of pepper. calves liver, chop cold cooked liver into a fine mince. place a tablespoonful of butter and half a cupful of milk in the blazer; when hot stir in the liver and serve. - º - r “whºrt prict, and satisfaction mºr in meats beef pork lam b veal hams bacon sausage lard h a m r o l l look for this brand– h 's pride—that means the best. ohio’s pride (brand) l. a r d pure kettle rendered all lard. , cans sold to one firm last season— not one complaint. there must be a reason. the choicest meats-why? we buy only the best cattle. every one is per- sonally inspected by an expert in this line. pre- pared by the most modern methods under perfect sanitary conditions, guaranteed by this brand– ohio’s pride. ask your dealer. the blumer-sartain packing company green and river sts. columbus, ohio j ohio’s pride ham roll—always ready; a trouble-saver; economical, too a toast over the wedding cake. a slice of love; a piece of joy; a chunk of adoration; a sliver of unfailing health, and bridal concentration; an atom of the grooms content; the sweetness of the bride— and may the crumbs of comfort with both of them abide. the best toast. here's health to you and wealth to you, honors and gifts a thousand strong; here's name to you and fame to you, blessing and joy a whole life long. but, lest bright fortune's star grow dim, and sometimes cease to move to you, i fill my bumper to the brim and pledge a lot of love to you. —nannie byrd turner. to a chaperone. here's to the chaperone, may she learn from cupid just enough blindness to be sweetly stupid. —oliver herford. a toast. when food you've none, just grit your teeth and meet it; when you have food, just grit your teeth—and eat it. a widow’s toast. here's to the man you love. - here's to the man who loves you. | here's to the man who'll be - true to you— here's to the man you'll be true to. a toast. whether a man drink deep or not, he cannot long stay sober, who mixes in his pewter pot young love and old october. º hºk ſe what's the matter with this cake—it's the lard. why don't you order ohio’s pride? a toast. may the chicken never be hatched that will scratch on your grave. a toast. fill high the chalice with good cheer, for christmas comes but once a year. with holly bright and mistletoe, we'll care not how the winds may blow, but by the cheer yule log's blaze, on this, the children's day of days, while gladsome carols greet the ear, we'll drain the chalice of good cheer. a toast. drink, for you know not whence you came, nor why; drink, for you know not why | you go, nor whence. –omar khayyam. now is the time to place that screen order. the yardley scrºll and weather strip cd. - - manufacturers of d r and window screens and dealers in weather strips. sole agents for chamberlin metal weather strip and cinmanco rewireable metal frame window screens. office and factory--- - gustavus lane, rear of parsons av. columbus, ohio bell phone, east citizen s ph on e / a lº º - * * * * º: º//lºg. - - [… */ º º º tº ºr - - cook book сос - اری از اور میرا ) meta jagow dea: . . with complemento fum esther receive this book my "schwester" si preface to our many friends: the ladies' aid society of the ev. lutheran church of our redeemer on the occasion of its twenty-fifth anniversary takes pleas- ure in issuing a new and revised second edition of the cook book so enthusiastically received ten years ago. many and urgent requests coming from all quarters prompted the repetition of the enterprise. those in possession of the first book will find this a valuable addition. we herewith extend our cordial thanks to those kind business men whose generosity aided us in making this publication possible by favoring us with their advertisements; to all our members who so willingly opened the treasury of their knowledge of cookery, and brought forth recipes in plenty; also to all the ladies who worked so indefatigably in collecting and compiling the contents and the adver- tisements. may this second volume be made as welcome as the first. & this book, with care, was arranged for you, and if you will follow its recipes true you'll revel in everything good to eat, pastry and pickles, fish and meat, so send for it quickly, and do not delay, and study it carefully day after day. - - food you need fuel food just as an engine needs coal or gasoline. bread and butter, cereals, fats and sugars are fuel foods. you need repair food just as an engine or an automobile needs repair materials. meat, fish, eggs, poultry, cheese, green peas and beans give re- pair material. you need regulating food just as an engine or an automobile needs lubricating oil, distilled water, water for the cooler, charging of the battery, etc. regulating foods are milk, fruit and green vegetables and water. you need some every day, also some hard and crusty food, some raw and some bulky fruit and vegetable foods to give your teeth exercise and keep your bowels regular. your chief need is fuel food. your least need is repair food. eat meat, fish, poultry, eggs or cheese once a day in moderate quantity. eat sufficient cereals and bread and butter to keep up your weight do not hurry at your meals. chew and taste your food thor- oughly until it slides into your stomach. si methods of cooking boiling–cooking in water heated to degrees fahrenheit. that is, water from which the steam is escaping so fast that it is in a violent state of movement. simmering—cooking in water at degrees fahrenheit. that is, when bubbles of steam break at the bottom of the liquid. baking-cooking in an oven. roasting-properly, cooking before a fire. now used to mean the same as baking. broiling—cooking over a very hot fire. braising–cooking in a closely covered pot or pan, with a little water or stock. it is really cooking in steam. fricasseeing—meat cooked in this way is first browned, then simmered. sauteing—cooking in a little fat, often wrongly called frying. frying--cooking in deep fat. . 一一​一一​一一​一一​一一​一一​一一​一一​一一​一一​一一​一一 ​beverages a beverage is any drink; water is the natural beverage. acid beverages, as grape juice and lemonade are valuable because of the salts and sugar they contain. beverages with a milk foundation, as eggnogs, milk punches, cocoa, etc., are valuable because of the nutri- tive value of the milk. these beverages along with starchy drinks, as barley water and rice water are primarily designed for the sick room. stimulating beverages as coffee and tea are valuable only because of the cream, milk or sugar usually served with them. tea should always be made with freshly boiled water and with but one steeping of to minutes. it should never be boiled nor the leaves re-used because this method extracts the acids which have a dis- astrous effect upon the nervous system. boiled coffee сир coffee / egg and shell cups boiling water cup cold water (this will make cups of coffee) scald coffee pot. wash egg, beat slightly and add crushed shell, coffee and / cup cold water. put into scalded coffee pot, add boiling water and let boil minutes; then add / cup cold water. keep hot minutes. serve in hot coffee cups with cream and sugar, or hot milk may be used in place of cream. mrs. h. p. graul. breakfast cocoa tablespoons cocoa cup boiling water tablespoons sugar cups milk (this will make cups of cocoa) scald milk in double boiler. put cocoa and sugar in a saucepan and slowly pour on the hot water, stirring all the time. boil min- utes, add the scalded milk, beat until foamy; serve in heated cups. / cup of cream is a great addition to cocoa, or whipped cream may be served with cocoa. mrs. h. p. graul. chocolate ounces sweetened chocolate cups milk whipped cream scald milk, add chocolate and stir until chocolate is dissolved. bring to boiling point and serve in chocolate cups with whipped mrs. j. h. grosse. india tea teaspoon tea cups boiling water scald the teapot, which should be silver, crockery or graniteware, not, tin. put into it the tea, add the freshly boiling water and let it infuse minutes. by no means allow it to boil, for boiling dissipates the aroma and extracts the tannin. mrs. h. p. graul. cream, - iced tea follow recipe for making tea. strain into glasses one-third full of cracked ice. sweeten to taste. the flavor is much finer by chilling the infusion quickly. mrs. j. h. grosse. lemonade lemon cup boiling water tablespoons sugar thin slice lemon wash and wipe lemon; cut a very thin slice from middle. squeeze juice into a bowl (keeping back the seeds), add the sugar and boiling water; cover, and put on ice to cool. strain and pour into a glass or sherbet cup. cut half the slice of lemon into two pieces, and use as garnish in glass; or a few berries or slice of orange may be used. note-the quantity of sugar used depends upon the acidity of fruit. mrs. h. p. graul. orangeade sour orange cup boiling water tablespoons sugar / slice orange prepare as for lemonade mrs. h. p. graul. fruitade cup chopped pineapple juice / orange juice / lemon cup boiling water sugar prepare fruit. add the boiling water and tablespoon sugar. allow to stand until cool. add more water or sugar if necessary. strain. serve cold. mrs. h. p. graul. pineapple lemonade can grated pineapple cup sugar juice of lemons pint water quart ice-water boil sugar and water minutes, making a syrup, add pineapple and lemon juice, cool, strain and add ice water. mrs. h. loesche. unfermented grape juice lbs. grapes lbs. sugar cup water put grapes and water in granite stew pan. heat until seeds and pulp separate, then strain thru jelly-bag, add sugar, heat to boiling point and bottle. this will make one gallon. to serve use equal parts of grape juice and of water. mrs. h. loesche. methudy pharmacy prescriptions called for soda and candy cor. russell and california ave. grand :-: :-: victor olive -w central charles j. burde notary public real estate insurance :: granite building market street money to loan rents collected your patronage solicited - in snis-r bread, rolls, coffee cake ---------------------------- general instructions for yeast breads bread is made in two ways and is known as short and long pro- cess bread. the method of making short process bread is more mod- ern. short process bread-making first. scald the liquids (may be water, milk, potato or rice wa- ter), add the salt, sugar, syrup or molasses and fat; let it stand until it is luke warm. second. mix the yeast with luke warm water, using yeast accord- ing to the time desired for the process. third. add the yeast to the luke warm mixture. fourth. add one-half the flour to the mixture and beat it to get as much air into the batter as possible. add the reinaining flour and knead the dough. fifth. put the dough into a greased bowl, cover it closely to pre- vent a crust from forming, and set it where it will keep an even, slightly warm temperature (about to degrees fahrenheit) and let rise until a little more than double in bulk. sixth. knead it again until the gas is evenly distributed thru- out the dough. shape it into loaves; divide the dough into as many portions as there are cups of liquid in the mixture, place it into greased pans, brush it over with milk or melted fat, and prick it with a fork. seventh. cover the dough and let it rise in a warm place until it has doubled in bulk. eighth. bake the loaves from minutes to hour in a moder- ately hot oven ( to degrees fahrenheit). if no thermometer is at hand, test the oven with a piece of white paper, and if the heat is right for bread baking the paper will become a golden brown in minutes. ninth. cool the loaves on a rack or place them so the air can cir- culate freely around the loaf. tenth. when thoroughly cool, place the loaves in a perfectly clean, well-aired covered box of tin or aluminum or in a stone crock. long process bread-making long process bread is made by setting a sponge. the advantage of this way of making bread is that dry yeast can be used for the ris- ing of the sponge gives time for it to become actively growing yeast. first. scald the liquid; when luke warm add the yeast that is stirred with water to separate it so that it can be mixed more readily. second. add enough flour to make a batter, this is allowed to stand until it is very light and foamy. third. add the salt, fat and the rest of the flour. finish as short process bread. bund kuchen cups coffee cake dough pound butter egg yolks juice and grated rind of lemon cup sugar blanched almonds mix well and beat until bubbles form. grease pan and line with blanched almonds. put dough in pan, let rise until double in size and bake. mrs. h. o. siegmund. stollen cups sugar y eggs cakes compressed yeast / pounds seedless raisins (or more) pound citron tablespoon each candied lemon and orange peel (cut into small pieces) cents almonds / pints milk pound butter tablespoon lard grated rind of lemons flour to stiffen scald the milk, let cool to lukewarm, add tablespoon sugar, dis- solve the yeast in this, mix a little flour into it to make a sponge, let rise about hour, add fruit and other ingredients, eggs beaten, melted butter. let rise about hours or till nice and light. make into loaves, let rise again hour or more. bake in moderate oven. ice when cold. mrs. f. c. brockmeier. carmel rolls butter nuts or raisins make a coffee cake dough. when ready to be put into pans roll the dough into a sheet inch thick. spread it with butter and sprin- kle with nuts or raisins. roll it up and cut into inch thicknesses, place rolls in pan thickly buttered and sprinkled inch thick with allow to rise and bake in moderate oven. turn out the rolls as soon as they finish baking. mrs. a. c. fuelle. brown sugar. quick breads quick breads are flour mixtures which vary from the thin batter of griddle cakes to a stiff dough. these mixtures are dependent for their lightness in leavening agents other than yeast. time table for baking batters and doughs muffins, to minutes raised biscuits, to minutes gingerbread, to minutes loaf cake, to minutes b. p. biscuits, to minutes white bread, to minutes cookies, to minutes rye bread, minutes layer cake, to minutes beaten bread, to minutes baking powder biscuits should be baked in a very quick oven, as hot as possible without burning the biscuits. one that will brown a piece of white paper in one minute is none too hot. biscuits cups flour teaspoons baking powaer cup milk round tablespoon lard teaspoon salt sift dry ingredients, work in the lard, add milk, handling the dough as little as possible. drop from a spoon or roll on a floured board, cut with biscuit cutter and bake minutes in quick oven. cheese biscuits add tablespoons grated yellow cheese to above recipe before adding the milk. proceed as for drop biscuits. miss marguerite r. vellner. sausage biscuits remove skins from fresh pork sausage, cut in inch pieces, lay one piece on each biscuit, fold ends together, concealing sausage. bake minutes. mrs. a. vellner. sour milk biscuits quart flour / cup shortening round teaspoons baking powder teaspoon salt round teaspoon baking soda cups sour milk or buttermilk mix dry ingredients, work in shortening and add milk. bake in quick oven. mrs. w. g. graul. corn bread teaspoonful of soda teaspoonful of salt (if milk is very sour it will take pints of buttermilk more soda) white corn meal mix ingredients, put in white corn meal enough to make a nice thick batter. it is very nice baked in a bread pan, well greased and smoking hot when the batter is put in. serve when hot. may also be baked as muffins or griddle cakes. mrs. j. hoge. egg griddle cakes, batter cakes, doughnuts and crullers general directions for making and cooking griddle cakes measure, mix and sift dry ingredients. sift flour before meas- uring and do not press or shake down. measure the liquid ingredients and add to the dry ingredients. - egg rice fritters cup flour / cup milk teaspoon baking powder cup boiled rice lard syrup mix well beaten egg with milk, rice and flour mixed with baking powder. drop by spoonfuls into hot lard. serve with syrup. mrs. geo. guenther. points on frying doughnuts to prevent cracks in doughnuts when frying, have the dough soft, turn the cakes as soon as they come to the top of the fat and of- ten during the cooking. too much flour makes dry, hard doughnuts. the choicest results in color and texture of doughnuts are secured with fat that has not been previously used for frying. after repeated fryings, fat should be discarded for all cooking purposes. the life of fat is lengthened by passing it through a napkin laid over a strainer after each use; by this means flour and other foreign substances that burn and become black at a much lower degree of heat than fat, are removed. an extra yolk of egg will furnish fat enough to do away with the addition of butter or other form of fat to a doughnut mixture. doughnuts potato tablespoon melted lard / cups sugar teaspoons baking powder flour cup sweet milk extract if desired boil and mash potato, add sugar, eggs well beaten, milk and melted lard. add baking powder with enough flour for correct con- sistency. mrs. f. e. jackson. drop doughnuts cup sugar teaspoons baking powder pinch of salt a little nutmeg hot lard mix sugar and beaten egg, stir in flour with baking powder, add- ing milk gradually, add salt and nutmeg. drop from spoon into hot lard. mrs. r. husser. snowballs flour tablespoon fruit juice pinch of salt tablespoon sugar powdered sugar make a dough as for noodles, of the eggs, sugar, flour, salt and fruit juice. roll thin and cut with biscuit cutter. roll again until very thin, then bake in hot lard and sprinkle with powdered sugar. serve at once. mrs. henry kramer. eggs egg cup milk cups flour eggs steamed rice cup rice teaspoon salt cup boiling water pick over the rice and wash in three to four waters. put it with the salt and boiling water in upper part of double-boiler. cook over boiling water. do not stir while cooking. steam one hour, or until grains are tender. serve as a cereal with sugar and cream. a few dates cut in narrow strips may be added before serving. mrs. h. p. graul. rice and cheese bundles tablespoon lard / cups boiled rice tablespoon flour salt, pepper and paprika cup milk cup grated cheese large cabbage leaves boil rice in boiling salt water. melt the lard, add the flour and then the milk. boil until it thickens. season rice with salt and pep- per and paprika and add the grated cheese. mix with white sauce, boil the cabbage leaves until limp but not broken. drain the cabbage leaves and put rice in them. roll up and place in a greased baking dish. sprinkle with salt and paprika and bake in slow oven until tender. enough to serve persons. mrs. phil. a. buettner. jamboli сир rice pound bacon pound can tomatoes pod red pepper onions small pod garlic salt to taste cut bacon in small pieces and fry, then add onions and garlic. put rice and tomatoes in casserole, then add the bacon, onions and garlic. bake hours in slow oven. mrs. i. hahn. rice pudding cups steamed rice tablespoons sugar ? cups milk / cup seeded raisins eggs salt to taste scald milk; beat eggs, add sugar and salt to taste; while stirring, gradually add scalded milk. mix with rice and raisins. pour into buttered baking dish and bake in moderate oven until consistency of custard is obtained. mrs. j. h. schmidt. rice pudding cup rice butter size of an egg quart milk cup sugar raisins if desired mix and bake hours. mrs. w. voertmann, sr. serve. spaghetti pound round steak (ground) pint water or stock tablespoon butter or drippings tablespoons browned flour chopped onion / teaspoon cayenne pepper bit of celery and parsley teaspoon salt / cup mushrooms (boiled previ pound boiled spaghetti ously) grated cheese can tomato soup brown steak in butter or drippings, add onion, celery and pars- ley, mushrooms, tomato soup, water or stock, browned flour, pepper and salt. boil slowly for minutes. then pour over alternate lay- ers of boiled spaghetti and grated cheese. let simmer minutes and mrs. m. schmidt. spaghetti with ground beaf package spaghetti salt and pepper pound ground beef small can tomatoes onion catsup boil spaghetti in salt water until tender, then drain. fry ground beef in lard with onion, salt and pepper. when it is brown add a lit- tle water and let simmer for about minutes, then add pulp of toma- toes to the boiled spaghetti also a little catsup. mix the ground beef with this and boil for about minutes. then serve. mrs. j. schmitt. spaghetti with mushrooms small package spaghetti can tomatoes pound ground beef medium sized onion can mushrooms (button) sugar, salt and pepper to taste teaspoon paprika boil spaghetti in salt water minutes. drain. fry onion until light brown; add ground beef, salt and pepper. fry until brown. boil tomatoes with salt, pepper, paprika and sugar. strain and mix with meat. add mushrooms; boil minutes. pour over boiled spa- ghetti and serve hot. miss pauline h. pape. ---- eggs because of their well-known high nutritive value, ease of diges- tion, and the great variety of ways in which they may be served, eggs form one of our most useful articles of diet. economy in use of eggs the yolks of an egg may be kept by covering the surface with cold water. the white may be kept by covering it closely and placing in the ice box. the number of eggs in a recipe may be lessened. in flour mix- tures, a teaspoon of baking powder may be substituted for each egg omitted, but some egg must be used if recipe calls for eggs. in shaking an egg, if it makes a sound, it is not a good egg, and should be rejected. the water test consists in putting them in water deep enough to cover; the good eggs will lie flat at the bottom, while the bad eggs will stand upright. the candling process consists in looking through the egg at a light or holding it between you and the sun. if it shows up clear and spotless, so that the yolk can be per- ceived, it is good; otherwise it is not. boiled eggs drop into boiling water and boil minutes for soft boiled, to minutes for hard boiled or place eggs in boiling water, cover, and cook over moderate heat without boiling from to minutes for soft, minutes for hard cooked. poached eggs break eggs and drop carefully one at a time into boiling water in shallow frying pan. cook slowly until eggs are set. remove each with skimmer and serve on toast garnished with parsley. scrambled eggs break eggs into bowl, season with salt and pep'er and pour into hot frying pan in which butter has been melted. ('ook over slow fire and as eggs thicken stir until cooked. if desired eggs may be beaten with tablespoon milk to each egg and cooked in same way. eggs in milk egg toast milk flour butter poach egg in milk, lift out on toast, thicken milk with flour, add butter and pour over egg. season to taste. mrs. a. vellner. eggs a la golden rod hard boiled eggs slices toast cup thin white sauce chop the whites of eggs, add them to the white sauce and pour the mixture on the toast. force the yolks through a potato ricer over the top. miss clara molitor. pickled eggs boil eggs hard; when cold, shell and lay in a deep bowl. pour beet vinegar over them and let stand until colored beet red. mrs. a. e. bay. baked eggs in tomatoes remove a thin slice from the stem end of each tomato. remove seeds and pulp and drain liquid. break a fresh egg into each tomato, season, place in a buttered dish, cover and bake. mrs. b. taenzer. - dr. hy. p. graul the foundation is most important nebraska ave. office phones, vic. , sid. residence, nebraska ave. phone, victor -l hours: to a. m., to p. m., to : p. m. sundays to a. m. chas. j. kunkel instructor of piano music special attention given to beginners utah creamery studios lindell blvd. fine coffees our specialty utah street eggs received daily, except monday, from poultry farm your patronage asked fair dealing our motto lindell s. jefferson ave. wm. t. meyer sidney -w open a saving account with the chippewa bank south broadway capital and surplus over $ , . safe deposit boxes - $ . per year these departments open monday evenings from to o'clock sidney victor ------------------------- soups ---------- 一一​一一​一一​一一​一一​一一 ​soups are made with or without meat. the basis for a soup is stock, either meat or vegetable, or milk. meat stock is water in which meat and meat bones have been cooked. when dark meat is used, it is called brown stock; when light meat is used, it is called white stock. vegetable stock is water in which vegetables have been cooked. the lean of meat is much better than the fat. the proportions for soup stock are generally one pound meat and bone to one quart water. long and slow boiling is necessary to extract the strength from the meat. all fat or grease should be skimmed off before using the soup. the heavy vegetable pulp soups, as bean or pea soup, the cream of vegetable soups and the milk chowders are rich in food-value. the plain vegetable soups contain the food-value of the vegetables. thin meat stocks are valuable chiefly as appetizers. left-overs of meat, fish, gravies, vegetables and cereals can be used advantageously in making soup. cream soups are made with a cream sauce foundation to which is added strained pulp of vegetables or fish. general directions for making cream soups cups scalded milk cups seasoned stock or vege- slices onion table pulp and stock / cup flour mixed with / cup seasonings to taste water scald the milk with the onion, remove the onion and thicken the milk by adding the flour and water mixture and cooking it minutes over hot water to prevent burning. boil cups vegetables, cut in small pieces, in water to cover; force the vegetables when done through a strainer or leave pieces in soup. add the vegetable pulp and water in which the vegetables have been cooked to the thickened milk. season and serve. daily family soup pot housekeepers using a coal range can have soup every day with- out expense. have a soup pot on the back of the range. into this drain the water left from the cooking of vegetables, rice or other cereals. add ends of vegetables not used, trimmings from meat as well as portions left over, together with the gravies and the bones thereof and left overs from all other ingredients used in soup making. season to taste. mrs. l. b. buchheimer. a little pepper split pea soup pint split peas teaspoon salt / teaspoon baking soda quarts cold water celery chopped fine / pound lean ham or sliced toasted bread cut in squares bacon butter wash peas well and cover with cold water, adding baking soda. leave in water over night. next morning put them in kettle with close fitting cover. pour over them quarts cold water, adding ham or bacon, sliced or cut in pieces. add salt, pepper and some celery. when the soup begins to boil, skim the froth. boil slowly from to hours, stirring until the peas are all dissolved, adding a little more boiling water to keep up the quantity as it boils away. strain through colander and remove meat. the soup should now be quite thick. if not rich enough add a piece of butter. serve with toasted bread cut in squares. mrs. j. f. wehmueller. potato soup tablespoon lard or drippings raw sliced potatoes onion salt and pepper tablespoon flour parsley quart boiling water tomato cup sweet milk take lard, cut onion into it, let it brown a light yellow, then add flour, when smooth add boiling water, then put in a good sized plate of potatoes, add salt and pepper, a bit of parsley and tomato, then mash the potatoes when done; strain add milk and serve. mrs. f. h. foerster. cream of tomato soup quart fresh or canned tomatoes quart cold milk tablespoon butter pinch of baking soda tablespoons corn starch salt and red pepper add baking soda to tomatoes and boil until done. stir into strained tomatoes the butter, red pepper and salt. dissolve corn starch in a little cold milk and add to one quart milk. turn milk into tomatoes gradually and let boil minutes, stirring briskly all the while. serve hot with strips of buttered toast. mrs. r. winterrose. eggs dumplings for stew cups flour teaspoon salt rounded teaspoons baking milk powder sift flour, salt and baking powder three times. mix with milk for dough as stiff as biscuits. put in stew by spoonfuls, cover tightly and steam for minutes. do not raise lid until done. water must not boil over dumplings. mrs. a. vellner. dumplings cups flour teaspoon salt scant tablespoons lard water mix flour, salt and lard as for pie dough, then add water. roll out inch thick. cut into squares and drop into boiling gravy. boil about minutes. very good in stewed chicken or veal. mrs. henry f. metzler. farina dumplings cups milk cup farina salt scald milk, add farina and a little salt. boil minutes. then add eggs. when cool mold into dumplings and drop in deep boiling water. let boil from to minutes. mrs. c. f. lange, jr. liver dumplings / loaf of bread onion tablespoon flour tablespoon hot lard salt and pepper pound liver nutmeg salt water or beef broth soak bread in water. when soft press out. chop onion fine and fry in hot lard until light brown. put in bread to warm merely to take out the moisture. cool. remove skin and sinew from liver, grate or chop very fine, mix with bread and onion, egg, flour, salt and pepper, nutmeg or marjoram. form dumplings with spoon. boil in salt water or beef broth. miss a. m. riethmueller. liver dumplings pound calf liver onion chopped fine . loaf white bread celery chopped fine salt, pepper and allspice parsley chopped fine flour soak bread in water, then squeeze. add liver, eggs, a little pars- ley, onion and celery, salt, pepper and allspice to taste and enough flour to form balls or to consistency that it will drop from spoon. this may be boiled in salt water or together with sour kraut, if in salt wa- ter, boil minutes. with sour kraut when kraut is about ready to mrs. j. schmitt. egg eggs serve. eggs eggs potato dumplings large potatoes teaspoon grated bread crumbs flour salt boil potatoes in jackets. when done, skin, and grate or grind them in meat grinder. add eggs and salt to taste, bread crumbs and flour enough to form balls. boil minutes in salt water. care must be taken to see that they do not collapse. when they rise to the surface of the water they are ready to serve. fry little squares of bread in butter until light brown, then insert in dumplings just before placing them in boiling water. mrs. j. schmitt. potato dumplings cups mashed potatoes teaspoon salt teaspoons baking powder flour mix eggs with potatoes and other ingredients. add enough flour to roll into soft balls. drop into boiling water and boil fifteen to twenty minutes. cut dry bread into small cubes and fry in butter a light brown. spread over dumplings just before serving. mrs. otto f. schmitt. potato dumplings cups mashed potatoes salt water egg bread / cup flour butter mix potatoes, egg and flour well, roll into balls and boil about minutes in salt water. if desired, cubes of bread browned in but- ter may be rolled into center of dumplings before boiling them. mrs. b. taenzer. spaetzle cups flour egg / teaspoon salt teaspoon butter teaspoon baking powder cup milk or water sift flour, salt and baking powder together, then beat in egg and butter, add milk or water to make stiff batter. cut from bowl into boiling salt water. let boil minutes, then drain in colander. very good in soup. mrs. henry f. metzler. sponge balls ounce butter milk salt cup flour nutmeg put the egg whites in a cup, fill up with milk. pour into a stew- pan over a slow fire, add butter and stir in flour until bạtter is thick and smooth. when cool stir in the egg yolks, salt and nutmeg to taste. drop in boiling soup, a teaspoonful at a time. boil about minutes. mrs. l. fink. eggs time table for roasting (per pound) beef, round .... to min. beef ribs (well done) to min. beef ribs (rare) . to min. mutton, leg (well done) min. mutton, leg (rare) min. mutton, loin (rare) min. mutton, shoulder (stuffed) min. lamb (well done) . min. veal (well done) . min. pork (well done) . min. chicken . min. goose to min. turkey, -pound about hrs. gravy pour fat from pan; allow tablespoons of fat to tablespoons of flour for each cupful of gravy. put the fat into the pan, add the flour and stir over a hot fire until well browned. add the boiling wa- ter or stock gradually, boil minutes, season to taste with salt and pepper, and strain. broiling the rules for roasting meat apply to broiling, except that instead of cooking in the oven it is quickly browned, first on one side and then on other, over hot coals or directly under a gas flame, turning every minute until done. meat an inch and one-half thick will broil in to minutes. season after it is cooked. pan broiling or frying put meat to be broiled or fried in very hot frying pan, with very little or no fat. turn every few minutes until cooked. season and serve immediately. steaks and chops may be pan-broiled without any fat in the pan. for thin gravy pour a little boiling water into pan after meat is taken out. boiling and stewing fresh meat should be put into boiling water and boiled over hot fire for about minutes; reduce heat and boil very gently about minutes for each pound. salt and spices may be added for seasoning; vegetables may be boiled in water with the meat. the broth of boiled meat should always be saved to use in soups, stews and gravies. salt meats should be put over the fire in cold water, which as soon as it boils should be replaced by fresh cold water, repeating until water is fresh enough to give meat a palatable flavor. salted and smoked meats require about minutes very slow boiling, to each pound. vegetables and herbs may be boiled with them to flavor. when they are cooked the vessel containing them should be set where they will chile con carne pound chile beans or can red large can tomatoes beans heaping tablespoons chile pow- pound coarsely ground beef der heaping tablespoon butter salt and paprika large onion sugar celery spaghetti boil beans until done. fry beef brown in butter and onion and celery chopped fine. strain tomatoes. add beans, meat, some celery cut fine, chile powder, salt, paprika and some sugar to taste. plain boiled spaghetti may be added or served separately. mix all and let simmer until well done. this amount will serve people. mrs. h. ellerman. chile con carne pound fresh ground beef tablespoon salt large onion tablespoons chile powder pound can red beans quart tomatoes corn starch or flour fry meat and onion until brown; add to beans and tomatoes. then add salt and chile powder. boil minutes. this may be thickened with corn starch or flour if desired, just before removing from fire. mrs. c. j. metzler. chile con carne pounds beef ground fine onions cans kidney beans a few bay leaves quart can tomatoes / teaspoon ground cloves / teaspoon ground allspice chile pepper and salt to taste boil meat a little before adding tomato, spices, salt, bay leaves and onions chopped fine. boil well and add beans and finally chile powder. a stalk of celery chopped fine may also be added. mrs. j. j. wasser. chopped round steak with rice / lbs. chopped round steak can tomatoes onion, cut fine salt and pepper to taste cup rice cups water brown round steak in butter with the onion. put uncooked rice in casserole, add steak, tomatoes and about two cups of water. bake hour. mrs. theo. w. eckhart, - creole croquettes cup raw beef from top of teaspoon pepper round, cut fine or left over a little cayenne pepper cold veal or beef cabbage leaves / cup washed rice tomato sauce / teaspoon salt mix meat with washed rice, add salt, pepper and a little cayenne pepper. wrap the mixture in cabbage leaves, which have been boiled minutes. stew hour in tomato sauce.. mrs. geo. roth. creole hash large onion cup cold lamb or roast beef sweet green pepper (cut very fine) large ripe tomatoes tablespoon bacon grease or but- salt to taste ter slice thin or dice large onion. heat bacon grease or butter, put in onions, cover and boil slowly over low fire, the onion being stewed rather than fried. then add the green pepper cut up fine and to- matoes. keep covered so that none of the liquid will be lost. add meat cut very fine, salt to taste and boil slowly for about minutes. serve on hot buttered toast. mrs. i. hahn. gombus pounds ground beef salt and pepper lard scant tablespoons flour onion can tomatoes fry beef brown in hot lard, add onion, salt and pepper, and flour. when dark brown add tomatoes and let simmer about minutes, then add water and finish stewing until meat is tender which also gives you a good gravy. mrs. p. doyle. hamburger steak / pounds ground steak onions chopped fine salt and pepper to taste mix steak, salt and pepper and onions. add eggs. mix well. shape meat-balls with spoon. fry in hot lard. mrs. geo. buettner. meat loaf pound beef and a little pork diced green pepper eggs salt and pepper / cup diced celery can spanish tomato sauce mix thoroughly beef, raw egg, celery, pepper and seasoning. hard boil eggs and shell. after mixing beef roll out and put down hard boiled eggs, end to end and roll so that eggs are in center. place in skillet and bake in oven hour. baste with spanish tomato sauce. mrs. l, r. simpson, eggs ground pepper christmas ham green ham cup bread crumbs pound salpeter tablespoon mustard cup sugar tablespoon whole pepper mix salpeter and sugar. divide in parts, put one part on ham every hours rubbing in well, then boil salt water (enough salt to float an egg). when cold pour over ham covering it. let stand weeks, then add pepper and boil ham until done. remove skin, mix mustard and bread crumbs and sprinkle over ham and bake. serve hot. mrs. w. riemann. honolulu ham sliced raw ham milk thinly sliced raw potatoes cover bottom of casserole with pieces of ham large enough to serve, cover with potatoes ( potatoes to each one half pound ham) dust with pepper, repeat until casserole is filled. cover all with milk, cook until potatoes are tender and serve at once in same dish. (ham furnishes the necessary salt.) mrs. l. buchheimer. lamb stew (with carrots and potatoes) pound lamb (neck and breast) large sprigs parsley good sized carrots tablespoon salt medium raw potatoes teaspoon ground pepper • large onion large tablespoon lard quarts cold water use dutch oven. cut lamb in pieces and brown in heated lard; pour the water over same; when boiling, add carrots, onion and last of all the potatoes (all pared, washed and cut in cubes) minced pars- ley, salt and pepper. boil slowly until done, always adding sufficient water to keep vegetables and meat well covered. (potatoes will thicken gravy). mrs. l. buchheimer. lamb stew with dumplings pound lamb teaspoon salt onion teaspoon pepper bunches carrots season above ingredients and boil until tender. separate meat from vegetables when done. dumplings / cups flour cup water or milk egg beaten large teaspoon baking powder mix and drop from spoon into boiling stew. boil minutes. mrs. . boehlau. egg creamed chicken and mushrooms chicken ( to pounds) tablespoons flour sweet breads salt can mushrooms white pepper quart milk cayenne pepper tablespoons butter bread crumbs boil chicken and sweet breads until tender; pick to pieces as for salad. put one quart of milk in a sauce-pan, in another put ta- blespoons butter and tablespoons flour. stir until melted, then stir in hot milk until it thickens. season with salt, white pepper and cayenne pepper. butter a baking pan and put in a layer of chicken, then a layer of mushrooms and sweet breads, then a layer of dressing and so on until dish is filled. cover with bread crumbs, and bits of butter. bake minutes. miss pauline h. pape. fried chicken in pancake batter chicken cup flour salt and pepper to taste cup milk lard and butter make batter of egg beaten with milk and flour, salt and pepper to taste. cut chicken in small pieces, cover with batter and fry slowly until tender in hot lard and butter. mrs. m. faszholz. stewed chicken with dumplings cut chicken in pieces and stew in butter, salt and pepper and enough water to make a gravy. when chicken is tender put dumplings in. dumplings / quart flour well beaten eggs teaspoons baking powder / cup water or milk salt mix well and drop from spoon into chicken gravy, cover with lid and let steam for about minutes. do not raise lid before min- utes have elapsed, for if this is done dumplings will collapse. mrs. j. schmitt. chicken croquettes chicken cup broth chicken was boiled ounces butter in ounces flour / cup cream eggs season with pepper and nutmeg boil chicken until tender, mince fine, boil butter, flour, cream, water together for two minutes, add minced chicken; when cold mould in cylindrical shape; roll in cracker crumbs, dip in beaten egg, again in cracker crumbs. fry in hot lard a light brown. mrs. l. izard. pressed chicken stewing chicken celery and chopped parsley package gelatine lettuce leaves salt and pepper mayonnaise dressing stew chicken until tender. remove meat from bones, strain the broth and let come to a boil, to which add the gelatine (if chicken is large, use more broth and gelatine). when thoroughly dissolved pour over chicken (celery and chopped parsley may be added if desired) and pour in oblong dish and set in cool place to harden. after sev- eral hours it can be cut in thin slices and served as meat or as a salad on lettuce leaves with mayonnaise dressing. mrs. e. blackwood. sour rabbit rabbit a few laurel leaves onion tablespoon flour salt and pepper to taste tablespoon sugar tablespoon butter cup vinegar boil rabbit until tender. brown butter and flour, add stock from rabbit and the vinegar. boil minutes. miss e. boehlau. fish and oysters w fish fish should be a frequent article in our diet. to obtain the best flavor from fish it should be eaten when fresh and in season. salt or dried fish, however, may be prepared in a great variety of ways. it should be freshened by soaking it in water from to hours before cooking. the composition and food value of fish is about the same as that of lean meat. the oily or dark flesh fish are more nutritious but less easily digested than the white varieties. to determine freshness.—there should be no odor, the flesh should be firm, scales lustrous. the eyes should be bright not sunken, and the gills bright. to clean fish.—grasp the tail firmly, with a sharp knife remove the scales by scraping from the tail to the head. cut along the under side carefully from the head to the fin. remove the internal organs, wash carefully and wipe. method of cooking fish.-broiling, steaming, baking, boiling, frying. fish suitable for broiling are: split mackerel, white fish, cod, shad, trout, etc., sliced halibut and salmon, white smelts and small fish. to broil-brush with melted fat, sprinkle with flour, salt and pepper, and cook over a flame or clear fire. - tuna fish and peas pound butter can small peas tablespoons flour can tuna fish salt to taste pâté shells or toast milk melt butter in skillet, add flour and blend well, add enough milk to make a heavy cream sauce. salt to taste. add peas from which li- quid has been drained, and tuna fish. serve warm either in pâté shells or on a slice of warm toast. mrs. d. flachsbart. oyster patties drain oysters, cut in half and stew in a rich white sauce, season highly and fill in patty shells and warm in oven a few minutes before serving mrs. h. m. benzen. oyster stew cups milk tablespoon butter cups oysters teaspoon pepper and salt to cup oyster liquid taste clean oysters and sprinkle with salt and pepper. boil oyster li- quid. add oysters and boil them until edges curl. add hot milk, butter and seasoning and serve stew at once. mrs. j. h. schmidt. ######## ---- meat and fish sauces, dressings and gravies innnnnn ------------------| relishes for meats with roast beef, grated horseradish. roast veal, tomato or horseradish sauce. roast mutton, currant jelly. roast pork, apple sauce. roast lamb, mint sauce. roast turkey, cranberry sauce. roast goose, tart apple sauce. roast canvasback duck, currant jelly. roast quail, currant jelly, celery sauce. stewed chicken, curry sauce. fried chicken, cream gravy, corn fritters. roast duck, orange salad. stewed rabbit, grape jelly. veal sausage, tomato sauce, grated parmesan cheese. pork sausage, tart apple sauce or fried apples. corned beef, mustard. olive sauce ? cups brown stock or tablespoons flour cups boiling water / tablespoon finely chopped on- tablespoons lard (beef drip- ion pings preferred) tablespoons chopped olives. teaspoons beef extract melt and brown lard, brown flour in it, add stock very slowly, then the onion. boil until thick. add olives and boil minute. mrs. geo. guenther. spanish tomato sauce tablespoons sugar teaspoons salt dozen ripe tomatoes cups vinegar dozen red peppers teaspoons ginger dozen onions teaspoons cinnamon teaspoons cloves chop all fine and boil hours. mrs. a. e. bay. tomato sauce cups tomatoes teaspoons salt clove allspice berries bay leaf slice onion pepper corns tablespoons lard tablespoons flour boil tomato with seasoning for minutes. fry onion in lard for minutes; add flour and tomato. boil minutes. strain. mrs. geo. guenther. watercress sauce bunch watercress cup apple jelly wash and dry watercress. cut fine with knife. beat apple jelly slightly with silver fork and stir into cress. serve with roast beef or other meats. mrs. geo. guenther. filling for fish cup bread crumbs / teaspoon pepper tablespoons melted butter tablespoon capers few drops of onion tablespoon chopped parsley teaspoon salt tablespoon pickle mix ingredients in order given, lay in opening of a large fish and bake. mrs. a. vellner. oyster dressing pound soda crackers / cup butter pint oysters salt and pepper to taste roll crackers fine and rub butter into same. add oysters and season with salt and pepper to taste. if too dry add some of the oys- ter liquid. do not put dressing in turkey until it is half done, other- wise the oysters will turn dark. mrs. john . hoge. filling cup diced apples / cup chopped nuts cup chopped celery mayonnaise stuff apples with this mixture and pour mayonnaise over them. mrs. f. j. gaebler. banana salad (individual) banana whipped cream pecans lettuce leaves cherries mayonnaise cut banana in half lengthwise, sprinkle with pecans, dot with one or two cherries. add whipped cream just before serving on lettuce leaves. mayonnaise may be added if desired. mrs. geo. guenther. salad large head of cabbage lettuce leaves stalks of celery red radishes or tomatoes apples mayonnaise cut cabbage as for slaw, dice celery and apples. serve on lettuce leaves and garnish with radishes or tomatoes. add mayonnaise just before serving. this quantity will serve persons. mrs. geo. guenther. candle salad lettuce leaves bananas pineapple cherries mayonnaise on a small plate place lettuce leaves. on this put a slice of pine- apple. in the center place of a banana, standing upright. on top of this a cherry. put some mayonnaise around pineapple. mrs. phil. a. buettner. celery and apple salad celery juice of lemon cored apples pinch of dry custard olive oil cup cream lettuce leaves mince equal quantities of tender stalks celery and cored apples, season with a few drops of olive oil, lemon juice and mustard. add serve very cold on lettuce leaves. mrs. geo. guenther. cream. christmas salad canned pineapple sliced mayonnaise pimentos drain required number of slices of pineapple from the syrup in can. arrange them on individual plates and cut in triangles, leaving in original shape. cut narrow pointed petals from pimentoes and ar- range of them on each slice of pineapple, radiating from center and not quite meeting. surround pineapple with small lettuce leaves. set a small rose of mayonnaise in center of each poinsettia and a small frill around pineapple. serve very cold with christmas dinner. mrs. richard kring. jar capers crab meat salad can crab meat / teaspoon paprika eggs, hard boiled teaspoon mustard teaspoons sugar cup celery cut fine tablespoon butter egg yolks tablespoon flour teaspoon black pepper tablespoons olive oil / teaspoon salt / cup vinegar mix flour and vinegar, first making a paste, add egg yolks, pep- per, salt, paprika, mustard, sugar and butter. boil until thick. when cool beat into it the olive oil, add crab meat, hard boiled eggs (chopped fine) caper and celery. serve on lettuce leaves. mrs. w. riemann. creamette salad package creamettes sweet green peppers large can tuna fish durkee's dressing cups shredded cabbage lettuce leaves hard boiled eggs boil creamettes and let cool. mix tuna fish, shredded cabbage, sweet green peppers with durkee's dressing to moisten well, add cold creamettes, mix well and serve on lettuce leaves. garnish with slice of hard boiled egg, also rings of the green peppers. mrs. dan flachsbart. cucumber salad large cucumbers tablespoon sugar medium white onion juice of lemons tablespoon olive oil pare and slice cucumbers, salt thoroughly and let stand hour. then squeeze juice out of them. add minced onion, sugar, olive oil and lemon juice. mix all thoroughly. mrs. l. buchheimer. - egg tuna fish salad can tuna fish dill or sweet pickles large or small potatoes small stalk tender celery small onion teaspoon salt / teaspoon pepper flake tuna fish with silver fork. boil potatoes and cut in small pieces. also cut in small pieces the pickles, onion and celery. then mix all well together and season with salt and pepper. salad dressing teaspoon flour / teaspoons melted butter teaspoon sugar cup milk teaspoon red pepper / cup vinegar lettuce leaves teaspoon prepared mustard crackers mix flour, sugar and red pepper, add egg, mustard and melted butter. mix with milk and vinegar. boil until thick, then pour over lish hot, cover until cold. serve on lettuce leaves with crackers. mrs. c. j. beckermann. victory salad | apple tablespoon sugar stalk celery tablespoons vinegar can brown beauty beans cucumber small sweet pickles / green pepper cut apple, cucumber, celery and pepper fine. add heated vine- gar, sugar and juice of beans. serve cold. mrs. g. . hoppe. white salad small head cabbage cup almonds small can pineapple, diced cups marshmallows pint whipped cream dressing egg whites beaten stiff level tablespoon flour / cup sugar juice of lemons tablespoons white vinegar boil until thick, add beaten egg whites when sauce is cold. then add cream. miss pauline h. pape. boiled dressing / teaspoon salt level tablespoon flour / teaspoon pepper teaspoon coleman's mustard / cup cream or milk tablespoon sugar / cup vinegar small piece of butter mix dry ingredients, then beat the egg and cream. add mixed ingredients to this. heat vinegar to boiling point in double boiler. add butter. add slowly first mixture to the vinegar, stirring con- stantly until it thickens. mrs. . j. laudel. egg eggs fruit salad dressing / cup pineapple juice tablespoons water / cup orange juice tablespoon corn starch / cup lemon juice / cup sugar whipped cream heat liquids to boiling point; sift dry ingredients; stir hot liquid into dry ingredients. boil minutes in double boiler. beat eggs slightly, adding the cooked mixture little at a time, beating constantly until all has been added, heat one minute and thin with whipped cream. mrs. r. niedner. fruit salad dressing egg yolks / cup sugar tablespoons vinegar butter size of / egg rind and juice of lemon / cup cream beat eggs, add vinegar and put in double boiler. add sugar and butter and boil until it thickens. when cool, add rind and juice of lemon. when ready to serve add cream. mrs. a. h. toennies. mayonnaise dressing cup mazola / teaspoon paprika egg yolk tablespoons lemon juice or teaspoon sugar vinegar / teaspoon salt mix paprika, salt, egg yolk and sugar with one teaspoon vinegar or lemon juice. beat well, adding teaspoon mazola at a time until mixture thickens, after which the mazola may be added at more fre- quent intervals; thin with lemon juice or vinegar when necessary. the egg white beaten stiff is folded in last. mrs. r. niedner. mayonnaise dressing egg yolks teaspoons prepared mustard teaspoons salt pint olive oil vinegar beat egg yolks and salt until smooth, add mustard, beating con- tinually, add olive oil, little at a time, beat until thick creamy paste, dilute with strong boiling vinegar until it has consistency of thick cream. this amount of dressing if wanted on salads, will serve persons. this dressing is also excellent with cold meats or fresh sliced tomatoes. mrs. c. voges. one, two, three salad dressing tablespoon mixed mustard tablespoons vinegar tablespoons sugar small can of evaporated milk mix mustard, sugar and vinegar, then add milk. mrs. w. stone. vegetables buying vegetables in buying vegetables, choose those that are in season and plenti- ful. potaloes.—never buy sprouted potatoes. to test potatoes, cut one in halves, and if they are juicy enough to stick together the po- tato is good. cabbage. select those that are hard and heavy, with crisp, white leaves. winter squash.-select those that are medium-sized with no soft spots. summer squash.—select those that are light yellow in color, with the shell so tender that it can be broken with the finger nail. summer carrots.—see that the leaves are green and fresh. corn.-see that the silk is brown and that the ear is well filled with good kernels that are full of sweet milky juice. peas.-pods should be green and brittle; the peas green and not too large. string beans.-break a pod. it should be brittle. lima beans.-select those with green, juicy pods. spinach.--choose that with leaves fresh and dirty. winter vegetables should be kept in a cool, dark, dry place. fresh vegetables may be washed and kept on ice in a clean piece of cloth. general rules for cooking vegetables wash thoroughly. pare, peel or scrape, if skins must be removed. skins should be left on to keep in all the food value possible. soak in cold water until ready to cook. cook in freshly boiling salted wa- ter until tender. allow teaspoon salt to quart of water. use enough boiling water to cover vegetables. salt may be added when vegetables are put in, except in the case of delicate green vegetables, as peas, spinach, etc., when it should not be added until the vegetables are nearly done. serve hot with seasoning, using tablespoons fat, / teaspoon salt, and a few grains pepper to cup cooked vegetables, or drain off the water, and serve with white sauce. strong juiced vegetables, as cabbage, onions, turnips and cauli- flower should be cooked uncovered in plenty of boiling water. if the water is changed once during the cooking the flavor will be improved. mild juiced vegetables, as peas, spinach, asparagus and potatoes should be cooked in a small quantity of boiling water to keep the orig- inal flavor. green vegetables retain their color better if they are cooked uncovered. egg filled cabbage head cabbage soaked bread sausage meat ground beef large can tomatoes onion salt and pepper separate the cabbage and par-boil. mix the sausage meat, beef, bread, and egg, and season to taste. fill each cabbage leaf with one spoonful of this mixture, roll up and tie. make a tomato sauce con- taining onion and pour over the rolled up cabbage leaves. boil on a slow fire for about hours. mrs. c. hunike. red cabbage head red cabbage / cup sugar tablespoon lard cup vinegar cut cabbage and boil in salt water until tender. drain, and add lard, sugar, and vinegar. boil slowly for minutes. mrs. d. flachsbart. kraut slaw head of cabbage / teaspoon pepper large tablespoon drippings tablespoon prepared mustard onion tablespoon sugar tablespoon flour stalk celery (cut fine) or celery teaspoon salt seed cup vinegar cut cabbage fine and salt for an hour or so, then mix and boil the drippings, cut onion, add flour, salt, pepper, mustard, sugar, celery, and vinegar, put the kraut in, and let boil up for a few minutes, then set it away to cool. mrs. f. h. foerster. carrots bunches carrots tablespoon butter onion tablespoon flour salt scrape and cut carrots in small pieces. drop in boiling salt wa- ter and boil until tender. fry onion in butter, when brown stir in drained carrots. sprinkle with flour, add water and let boil up but mrs. m. faszholz. once. green peas carrots and peas diced young carrots pepper salt parsley tablespoon flour butter size of walnut sugar boil equal amounts of carrots and peas in salted water to cover. season with parsley, pepper and sugar. when soft, thicken with flour dissolved in a little cold water. add a little butter size of walnut. mrs. l. buchheimer. corn saute ears of corn small sweet green pepper slices of bacon cut corn from ears. cut bacon in small pieces and fry. remove bacon from pan and put corn in same pan wherein bacon has been fried. cut pepper in small pieces and boil together with corn min- utes. mrs. chas. schmitt. baked eggplant large eggplant cup tomatoes large onion cups stale bread crumbs tablespoons butter well-beaten eggs peel eggplant and cut into cubes about an inch square. boil in salted water until tender, then drain. put butter in frying pan and add onion, finely sliced and cook until tender, but do not brown. add tomato and cook a few minutes longer. then combine all ingredients in casserole, add salt and a little celery salt if liked and bake uncov- ered about to minutes. miss emily brockmeier. breaded egg plant eggplant eggs bread crumbs cut egg plant into thick slices, soak hour in salt water. drain and dip in beaten egg and roll in bread crumbs. fry in drippings or bacon grease. mrs. f. l. metzler. stuffed egg plant tablespoons butter / cup bread crumbs tablespoon grated onion milk or water to moisten salt and pepper remove green stem from plant, boil minutes in salted water. cut inch from top, remove pulp from inside, being careful not to cut too near the shell. fill and bake minutes. pare slice cut from top, chop fine and add to chopped pulp. mix with onion, part of the crumbs, milk, salt and pepper. fill plant. mix remaining crumbs with butter and place on top. any left over meat may be added. mrs. a. vellner. fried oyster plants oyster plants teaspoon baking powder teaspoon salt / cup milk scrape oyster plants, cut in small pieces and boil soft in salted water. drain. make a pancake batter of flour, baking powder, salt and milk. add the oyster plants. drop small spoonful at a time in deep hot lard. fry brown as you would doughnuts. mrs. w. g. graul cup flour - - eggs egg cup milk cherry fritters cups milk cup flour / teaspoon salt / cup corn starch . cup bread crumbs tablespoons sugar can cherries pour / cups milk into double boiler to boil. mix flour, corni starch and salt, dissolve with remaining / cup milk, add to boiling milk. beat eggs, add to custard and boil minutes. pour into shallow dish and chill. (it is best to make the above one day before serving same.) beat remaining egg, cut pudding into / inch squares, dip in egg and crumbs and fry in deep fat. drain juice from cherries, thicken with corn starch, remove from fire and add cherries. add sauce to fritters just before serving. serve hot. mrs. a. vellner. cup custard teaspoons sugar nutmeg or vanilla to flavor to each cup put the above. put in china or tin cups, fill bread pan with water to half height of cups, cook from minutes to half an hour, test with straw. when done put cups in cold water and turn out. mrs. n. monell. date pudding cups whole wheat flour cup dates teaspoon baking soda / cup molasses teaspoon salt beat well and steam hours and minutes in buttered mold. other fruits may be used. mrs. m. faszholz. fruit pudding can apricots can grated pineapple cup brown sugar сир flour / cup butter cup white sugar teaspoon baking powder heat brown sugar and butter in skillet until mixed. add the fruit. mix sugar and egg yolks, add beaten egg whites, flour and bak- ing powder. pour over fruit. bake minutes in hot oven. turn out on plate when done. mrs. c. f. lange, jr. maple dainties / cup sugar tablespoon melted butter teaspoon baking powder / cup milk cups sifted flour cream sugar and egg. add butter, milk and baking powder mixed with flour enough to give it the consistency of cake batter. bake in muffin pans. the above will make dainties. cup sour milk eggs egg eggs english plum pudding pound raisins / pound almonds pound currants / pound brown sugar pound beef suet / pound flour pint bread crumbs pint milk heaping teaspoon cinnamon pound citron teaspoon cloves pound lemon peel teaspoon mace pound orange peel / teaspoon ginger cup cider or fruit juice nutmeg seed raisins, wash currants thoroughly, chop suet as fine as pos- sible, cut peel into small pieces and beat eggs well. sift flour, spices and sugar. place all in a large bowl, pour the milk over the mixture and mix well, then add the fruit juice and mix again. pour into a well greased pail and place in boiling water; boil hours. do not have the water above the lid of the pail and do not permit it to stop boiling. serve with a sauce. mrs. a. vellner. prune whip pound prunes tablespoons sugar egg whites stew prunes until tender. work through colander, add sugar and beaten egg whites. bake minutes in moderate oven. mrs. theodore eckhart. queen of puddings pint bread crumbs butter size of an egg quart milk cup sugar egg yolks rind of lemon bake these ingredients about hour. whip egg whites stiff, then beat in cup sugar into which has been strained the juice of lemon. spread over the pudding a layer of jelly, pour beaten ingre- dients over this, then replace in oven and brown slightly. to be served cold without sauce. mrs. w. jungkuntz. simplicity pudding cup sugar teaspoon salt teaspoon butter pint flour / cup sour milk nutmeg level teaspoon baking soda mix sugar, butter and egg and beat to a very light cream. add grated nutmeg, salt, flour, sour milk and baking soda (baking soda having first been dissolved in the sour milk.). stir well, pour into a well greased pudding dish, steam minutes. serve with cream and sugar or with pudding sauce. mrs. a. f. aszmann. egg eggs filling no. (poppy seed) follow directions for apple filling using less apples. instead of bread crumbs use poppy seed which has been boiled in sweetened milk. roll as above. bake minutes. mrs. l. fink. walnut delight pound chopped dates cup sugar + tablespoons rolled crackers pound english walnut meats / teaspoon baking powder whipped cream beat egg whites, add sugar, then egg yolks. add and mix well all other ingredients listed above. bake in layers from to minutes in moderate oven. serve with whipped cream. mrs. g. . hoppe. ninin cold desserts cups cup nuts angel pudding box knox gelatine cup sugar cold water egg whites bananas dissolve gelatine in cup cold water. let stand minutes. set on stove to warm. add / cups cold water. beat egg whites stiff and beat all together. add sugar and beat slowly for minutes, then add nuts and fruit. turn in mold, first a layer of white, then a layer of pink, then a layer of white. serve with whipped cream. coloring for pink. mrs. l. recker. apple snow teaspoon corn starch tablespoon sugar egg (beaten separately) cup apple sauce make a custard of corn starch, sugar and milk, add the egg yolk and flavor to taste. allow this to become chilled before serving. mix the beaten egg white with the apple sauce. pour the sauce over the custard and serve. mrs. jos. a. frederich. apricot dessert tablespoons apricots / teaspoon almond extract tablespoons sugar cup whipped cream cup milk cups milk fé feria a boil áprieøt, sugar, milk and almond extract and let cool. then add cup whipped cream. pour over crashed macaroons, soaked in apricot juice. serve chilled with whipped cream and fruit. mrs. h. tiemeyer. - we are now located at wyoming street laudel bros. commission merchants same quality same service n. third street eagle stamps we deliver knopf's market bell, olive we deliver kinloch, central sidney stephens pure, non-alcoholic flavors are specially prepared for use in: aid association for lutherans appleton, wisconsin incorporated a mutual beneficiary association within the synodical conference pays sick, accident, total perma- nent disability, old age, and death benefits to men and women membership , cash in reserve $ , , a good, live, progressive organization cakes, pies, candy, icings, ice cream, desserts and soft drinks price fifteen cents thomas stephens manufacturing chemist nebraska avenue for particulars see fred j. wolf chippewa st. kin.loch, victor -r riverside -r - frozen desserts ------------------- grape sherbet pint grape juice tablespoons gelatine pint water juice of lemons / cups sugar juice of oranges cover the gelatine with a little water and soak minutes. boil sugar and water minutes. add the gelatine and set aside to cool. when cold add grape juice and freeze from to minutes. mrs.' . j. laudel. maple parfeit egg yolks cup maple syrup pint cream beat egg yolks until light. add maple syrup. boil in double boiler, stir while boiling until it thickens. beat until cool. mixture must be light brown. whip cream and if desired, add ? beaten egg whites. freeze in mold about hours. mrs. h. f. reim. orange ice cups water cups orange juice cups sugar / cup lemon juice grated rind of oranges boil water and sugar one minute. add orange juice, lemon juice and grated rind. cool, strain and freeze. mrs. a. h. toennies. nnnnnn pastry, pie crusts, pies pastry pastry, if it is to be served at all, should be light, tender and flaky. it is then more easily digested. winter wheat flour, called pastry flour, should be used as it makes the pastry more tender than bread flour. less shortening is required when pastry flour is used. the lightness of the pastry depends upon the amount of air en- closed and its expansion in baking. the flakiness depends upon the number of layers of shortening and paste formed by folding and rolling. general directions use butter substitutes for the fat. rub in with the tips of the fingers or chop in with a knife. add enough cold water to make a stiff dough, using a knife for mixing cup lard all the ingredients must be cold. handle the dough as little as possible, and keep it as cold as pos- sible, as heat melts the fat and makes it difficult to handle the dough. use as little flour as possible during the rolling. cut the pastry a little larger than the dish to allow for shrinkage. when crust is baked before filling is added, cover an inverted pie plate with pastry and prick before baking. crusts and fillings should be cold before putting together to pre- vent sogginess. the oven for all pies should be moderately hot. a small amount of baking powder, or a little lemon juice added to pastry makes it flakier and more easily digested. where two crusts are placed together, the under crust should al- ways be brushed with cold water, the upper crust placed over it and the two edges pressed firmly together. rich pie crust cups flour / cup water teaspoon salt sift flour and salt, rub lard into flour, add water (ice cold) and mix as quick as possible. the less pie dough is handled the better it. will be. when rolling out the dough roll from center to edge, do not roll back and forth. pie dough must be baked in a hot oven to rise and set the crust. the heat can then be reduced to bake the filling. mrs. a. vellner. apple raisin pie apples tablespoon vinegar tablespoon flour cup sugar / cup chopped pecans tablespoon butter pinch of salt cut apples in small pieces and boil with raisins, sugar, butter, vinegar, flour, salt and enough water to permit of boiling. (do not boil until apples are soft). cool and pour into baked shell, cover with nuts and put top crust on. bake in moderate oven. mrs. j. j. wasser. banana pie quart rich milk tablespoons corn starch egg yolks cup sugar teaspoon vanilla bananas beat the egg yolks into the milk and add sugar. moisten corn starch with a little cold milk and egg, boil in a double boiler and stir constantly until thick. place a layer of sliced banana in a baked shell. pour the above filling into shell and a layer of banana, until the shell is filled. beat the egg whites for meringue and add about table- spoon sugar. cover pies with the meringue and place in oven for a few minutes to brown. this recipe will make pies. bake shells be- fore beginning the filling. bake shells on inverted pie pans and prick with fork in several places to avoid blisters. mrs. . meyer. cup raisins eggs eggs cocoanut cream pie cup grated cocoanut / cup sugar tablespoons .powdered sugar level tablespoons corn starch pinch of salt cup milk or cocoanut milk add beaten egg yolks, salt and corn starch to milk or cocoanut milk. add sugar. place over slow fire and add cup grated cocoa- nut. pour into baked shell and cover with egg whites beaten stiff to which powdered sugar has been added. sprinkle / cup cocoanut on top of pie and brown quickly. mrs. j. h. debuhr. cranberry pie cup cranberries tablespoon flour / cup sugar tablespoons water halve and seed cranberries. mix sugar and flour, moisten with water. line pie pan with crust, put in berries, pour mixture over berries, place top crust and bake. mrs. m. faszholz. cream pie tablespoons corn starch / cups milk teaspoonful vanilla tablespoons sugar pinch of salt boil milk in double boiler. when hot add the egg yolks, well mixed with suger, corn starch and salt. boil until thick, remove from fire and add vanilla. pour into baked shell. spread meringue of beaten egg whites on top of pie and brown in slow oven. mrs. e. blackwood. lemon pie cup sugar tablespoons corn starch egg yolks cup boiling water juice and grated rind of lemon mix sugar, grated rind and lemon juice, egg yolks, and corn starch mixed with a little water. then stir into this the boiling water. boil in double boiler until thick. pour into baked shell. beat egg whites and spread on top of pie. mrs. f. dreyer. lemon pie cups water cup sugar rind and juice of large or tablespoons corn starch small lemons boil sugar and water, stir in corn starch, previously dissolved with water. beat egg yolks and add lemon juice and rind, then add the other mixture and bake. beat egg white with a little baking pow- der and sugar into a meringue and spread on pies. mrs. w. t. meyer. eggs eggs banana loaf cake cup sugar cup butter bananas cups flour teaspoon baking powder tablespoons milk teaspoon baking soda pinch of salt cream butter and sugar; add beaten egg yolk, milk and flour sifted with baking soda and baking powder. add mashed bananas. finally fold in stiffly beaten egg whites. mrs. . hermann. boston favorite cake cup butter cup milk cups sugar cups flour / teaspoon salt teaspoons baking powder cream the butter, add sugar gradually, beaten eggs, then milk. sift flour and baking powder and add to mixture. this recipe makes loaves or / the mixture may be baked in individual tins. mrs. b. schieferdecker. eggs eggs brown stone front cake light part cup butter teaspoon baking soda / cups sugar / cup milk teaspoons vanilla teaspoon baking powder cups flour cream butter and sugar and egg yolks. add milk and dry in- gredients alternately, then vanilla. add stiffly beaten egg whites. dark part / cup grated chocolate cup sweet milk egg yolk boil milk and chocolate until well dissolved. add one egg yolk. mix light and dark parts and bake in moderate oven. mrs. h. voelkel. butterless, eggless, milkless cake cups brown sugar cup lard, scant cup raisins and dates mixed teaspoon nutmeg cups boiling water teaspoon salt teaspoons cinnamon level teaspoons baking soda teaspoon cloves / cups flour / teaspoons baking powder mix sugar, raisins and dates, spices, lard and boiling water and boil minutes. when cool, add baking soda dissolved in a little water. add flour and baking powder. bake minutes in slow oven. miss sophia yolk. cup butter eggs eggs egg whites. chinese cake teaspoon nutmeg cups sugar cup water tablespoon vanilla teaspoon cinnamon teaspoons baking powder teaspoon cloves cups flour / cups chopped pecans mix butter, sugar, egg yolks, spices and pecans. mix flour and baking powder, then add flour and water alternately. fold beaten egg whites into mixture. add vanilla. mrs. carl g. starke. chocolate layer or loaf cake cup sour cream cups brown sugar level teaspoon baking soda cup butter cups sifted flour squares melted chocolate cream sugar, butter and eggs. add melted chocolate. add sour cream mixed with baking soda, then add sifted flour and finally the mrs. f. dreyer. chocolate cake cup butter * / tablespoons boiling water cups sugar cup milk eggs beaten separately cups flour ounces melted chocolate / teaspoons baking powder teaspoon vanilla follow general rule for mixing. add froth last. bake in layers. mrs. h. f. reim. chocolate cake dissolve cake bitter chocolate in / cup boiling water. mix cup sugar, yolks of eggs and cream well. then cream cup sugar and pound butter. add this to the yolks and sugar, add water and chocolate, teaspoon vanilla, / cup milk. do not stir until you add cups flour and teaspoons baking powder. then stir hard, add egg whites. bake in loaf or bars. icing steam about marshmallows over hot water. boil cup sugar, / cup water, boil until it strings, add beaten egg white, syrup, then marshmallows. beat well. mrs. h. tiemeyer. chocolate nut cake cups sugar cups flour cup shortening teaspoons baking powder cup chopped pecans cup milk tablespoon vanilla lb. bitter chocolate cream shortening and sugar. add egg yolks and milk. sift baking powder and flour together. mix with the above. add nuts. beat well. finally add stiffly beaten egg whites and vanilla. bake in a moderate oven from to minutes. mrs. . meyer, eggs eggs cups sugar eggs chocolate sponge cake / cups flour cup milk or water pound bitter chocolate heaping teaspoon ba king teaspoon vanilla powder cream egg yolks and sugar, then add melted chocolate; add milk, flour and baking powder, then add beaten egg whites. bake in moder- ate oven. this makes layers. mrs. d. flachsbart. cocoa cake cup butter / cups sugar cup milk teaspoons vanilla teaspoons cocoa / cups flour teaspoons baking powder cream sugar and butter together well. add eggs well beaten. sift together flour, cocoa and baking powder. add vanilla, then the milk. make layers. mrs. r. niedner. cocoanut cake cups sugar teaspoons baking powder / cup butter cup and tablespoons milk cups swansdown cake flour egg whites / teaspoon vanilla cream the butter well, then add sugar gradually. sift the flour once before measuring, then sift with the baking powder three times. add the flavoring to the butter and sugar, then the milk and flour al- ternately. finally fold in the stiffly beaten egg whites. bake in moderate oven in two round cake tins. frost with cocoanut frosting. mrs. e. hoffmann. cream sponge cake / teaspoons baking powder cup sugar teaspoon vanilla tablespoons cold water teaspoon salt tablespoons cornstarch whites of eggs scant cup of flour beat yolks until thick; add sugar gradually and beat minutes. then add water. mix and sift cornstarch, flour, baking powder and salt, and add to first mixture. fold in stiffly beaten whites and flavor- ing. bake minutes in a moderate oven. mrs. a. stohlmann. date cake cup soft butter teaspoons baking powder / cup brown sugar / teaspoon cinnamon / teaspoon nutmeg / cup milk / teaspoon cloves cup flour / teaspoon salt / pound dates cut in pieces follow general rules of cake baking. beat minutes and bake minutes, mrs. g. asche. yolk eggs eggs gold cake egg yolks cups flour / cups sugar / teaspoon baking soda cup butter teaspoon cream of tartar % cup milk dash of nutmeg cream butter and sugar thoroughly, beat yolks about half, add cream of tartar and beat to a stiff froth, add creamed butter; add milk, then flour sifted with baking powder and a dash of nutmeg and stir hard. bake in layers or in loaf pan in moderate oven. ice with chocolate icing made of the following: cup powdered sugar tablespoon butter tablespoons cocoa tablespoons hot coffee mix well and spread between layers and on top. mrs. c. j. beckermann. gold cake egg yolks heaping teaspoons baking cups sugar powder cup butter / teaspoon lemon extract cup water / teaspoon salt cups swansdown flour cream butter and sugar, add beaten egg yolks. add extract. sift dry ingredients or times. add alternately water and flour and beat well. bake minutes in slow oven. miss tinnie wagner. graham cake cup sugar box graham crackers, rolled tablespoon butter fine / cup milk teaspoons baking powder follow general rule for mixing. fold in beaten egg whites last. filling cups powdered sugar / cup butter tablespoons cream beat slow-do not boil. mrs. f. e. jackson. graham cracker cake cup butter graham crackers, rolled fine cup sugar teaspoon baking powder egg yolks cup chopped pecans cup milk pinch of salt fold stiffly beaten egg whites into mixture. serve layers sep- arately with whipped cream and garnish with cherries and half pecans. mrs. carl g. starke. eggs leaf lard cake pound raisins tablespoon allspice pound currants tablespoon cloves pound sugar tablespoon nutmeg cup nuts tablespoons minced citron pound leaf lard tablespoon baking soda tablespoon cinnamon pint boiling water tablespoon salt flour enough for stiff dough cut leaf lard in small pieces. add raisins, currants, sugar, nuts, cinnamon, allspice, cloves, nutmeg and minced citron. mix baking soda with water and add to mixture. finally add salt and flour. bake hours. best to let it become weeks old before serving. mrs. c. freymark. marble cake white part / cup butter cup milk cup sugar cups flour teaspoon vanilla or lemon ex teaspoon baking powder tract egg whites cream butter and sugar, add flour and milk alternately and fin- ally the egg whites and flavoring. dark part / cup butter teaspoon baking soda / cups brown sugar / cup cocoa cups flour / cup milk egg yolks teaspoon cinnamon teaspoon cloves and a little nutmeg cream butter and cup sugar and add egg yolks. dissolve cocoa in a little water, add remaining / cup sugar, cinnamon, cloves and nutmeg. add part of milk and dissolve baking soda in remaining part of milk, then add flour and baking soda alternately. nuts may be added if desired. drop in pan spoonful of white, then spoonful of dark and continue in this manner until all is used. bake in moder- ate oven. mrs. e. ladenberger. never fail cake cup sugar tablespoons melted butter cups flour teaspoon vanilla eggs in cup, then fill up with level teaspoons baking powder milk cup nuts or raisins mix all ingredients and beat to minutes. mrs. f. a. balzer. eggs silver cake cup butter cup sifted flour cups sugar / teaspoons baking powder cup milk egg whites / teaspoon almond extract cream butter and sugar, add milk very little at a time, beating hard, next add flour about / cup at a time, into the last flour sift the baking powder, fold in stiffly beaten egg white and flavor last. bake slowly hour. mrs. m. faszholz. sour milk cake cup sugar tablespoon lard cup sour milk / cup butter scant teaspoon baking soda cups flour / teaspoon allspice / teaspoon cloves teaspoon nutmeg teaspoon ginger grated rind and juice of lemon cream butter, sugar and lard; beat eggs. add baking soda to sour milk, then add to the mixture. add spices, lemon and flour, then mix all well. bake in chimney cake pan. mrs. e. f. daeumer. spanish buns / cups brown sugar / cups flour cup butter teaspoon soda cup sour milk teaspoon nutmeg teaspoon cloves teaspoon vanilla mix as for cake. bake in a shallow baking pan. when done, cut in squares and pour frosting over. mrs. j. vaeth. sponge cake teaspoon vanilla cup cold water heaping teaspoon baking pow- / cups sugar der cups flour teaspoon salt grated rind of / lemon beat egg yolks with half the sugar until light, then add water and remainder of sugar, lemon and vanilla. beat thoroughly. then add the baking powder, salt and flour sifted three times. fold in stiffly beaten egg whites. bake about minutes in a pan well greased and floured. frosting cup sugar egg white tablespoons cold water boil in double boiler, water in lower part boiling. beat with dover egg beater until it has the consistency of whipped cream. flavor to taste. mrs. a. dietrich, eggs eggs - uncooked chocolate icing tablespoons cocoa tablespoon butter tablespoons strong coffee tablespoons powdered sugar sift the cocoa and powdered sugar together. add coffee, then butter. stir until thick. spread on cake immediately. mrs. . meyer. tarts dozen eggs eggs almond tart pound grated almonds pound powdered sugar soda crackers rind of lemon cream the egg yolks and sugar for minutes. add the almonds and soda crackers rolled fine, then the lemon rind and beaten egg whites. bake hour in moderate oven. mrs. d. cawein. almond tart rind of lemon crackers rolled fine juice of lemon pound powdered sugar pinch cinnamon pound grated almonds teaspoons baking powder beat whole and yolks of eggs together, then add sugar, al- monds, lemon, cinnamon, crackers and finally the baking powder and beaten egg whites. mrs. w. riemann. apple tart cups flour cup butter teaspoonful flavoring cups sugar grated apples work flour, butter, sugar, egg and flavoring together and pat in pan with your hand; bake, and cover with grated apples sweetened and flavored to taste; then cover with meringue or whipped cream-also nice with peaches or strawberries. mrs. m. methudy. apricot tart cream scant cup of butter with cup of sugar, eggs, cup flour, teaspoon baking powder. (bake in spring form). when it sets take out of oven, add can apricots (well drained). add this on top and bake until finished: . pound grated almonds egg yolks, creamed with cup juice and rind of lemon sugar beat the egg whites, mix all together. serve with double cream. mrs. h. tiemeyer. egg eggs eggs beaten eggs from spoon. butter scotch cookies cups brown sugar tablespoon cream of tartar cup butter tablespoon baking soda / cups flour tablespoon vanilla pinch of salt mix, shape in loaf evening before baking. next day slice and bake. mrs. f. a. balzer. chocolate almond cakes pound sugar / pound chopped almonds / teaspoon baking powder pound chocolate flour to stiffen beat sugar and eggs, add grated chocolate, almonds, flour and baking powder. roll like a sausage on a sugar strewn board, cut in thin slices and bake like cookies. miss l. foell. cinnamon cakes cup sugar / cup chopped nuts teaspoons cinnamon teaspoons baking powder mix the above ingredients, adding flour to stiffen. drop dough miss l. foell. cocoanut cookies fresh cocoanut (grated) / cup butter milk of the cocoanut cups sugar heaping teaspoons baking flour powder cream butter, sugar and eggs, add milk of cocoanut, then cocoa- nut. stir in sifted flour and baking powder. flour enough to roll out. cookies pound butter pounds powdered sugar teaspoon baking powder flour follow general rule for mixing. use enough flour to make dough stiff enough to roll. use any flavoring desired. mrs. h. ellerman. corn flake kisses cups corn flakes cup cocoanut cup sugar cup chopped nuts egg whites teaspoon vanilla beat egg whites and gradually add sugar, beating for about minutes, then add other ingredients. drop in teaspoonfuls on oiled paper and bake in moderate oven. mrs. l. recker. eggs ' dozen eggs egg eggs ginger cakes cup sugar / cup boiling water cup butter teaspoon ginger tablespoon baking soda cup dark molasses flour mix sugar, butter, molasses, egg. add baking soda to water and mix with other ingredients. add enough flour to roll out. this makes to cookies. mrs. c. w. hessel, jr. hartshorn cookies cups sugar tablespoon hartshorn / teaspoon anise oil heaping cups lard cup boiling water / cup milk flour cream sugar and lard together and add well beaten eggs. add milk in which hartshorn has been dissolved. drain off the milk. pour boiling water over the settlings of the hartshorn. then add anise oil. use enough flour to make dough stiff enough to roll out. cut in fancy shapes. bake in hot oven. mrs. geo. burrows. leaf lard cookies pound fresh leaf lard ice-cold salt water pound flour jelly or nuts grind lard and mix with / pound flour. mix the remaining pound flour with salt water until dough is soft. roll out the water dough, place the grease dough in center and roll together. fold it up and lay in a cool place for minutes, then roll out again. re- peat this times. form small horns and fill with jelly or nuts. bake in hot oven. mrs. l. fink. lebkuchen quart syrup teaspoon ground cinnamon pound brown sugar teaspoon ground allspice / pound citron nutmeg pound blanched almonds cup melted butter juice and rind of lemons teaspoons baking soda egg white flour / cup powdered sugar bring syrup to a boil. remove from fire and add brown sugar. let cool. when cool, put about cups of flour in a bowl and stir in slowly the syrup and sugar. when well mixed, stir in citron and al- monds, chopped, lemon rind and juice, cinnamon, allspice, nutmeg, then the melted butter and the baking soda dissolved in a little hot water. add flour to make stiff enough to roll out. cut in any desired shapes. before putting in pan, spread with icing made of egg white and powdered sugar, beaten until stiff. spread on very thinly and place one half of a blanched almond in center of cakes. bake in a very slow oven. mrs. a. h. toennies. eggs macaroons cup sugar teaspoon vanilla teaspoons baking powder tablespoon butter / cups quaker oats cream butter and sugar, add egg yolks and quaker oats to which baking powder has been added, also add vanilla. beat egg whites stiff and add last. drop on buttered tins as they spread. bake in slow oven. makes about cookies. mrs. r. niedner. egg marguerites cups brown sugar cups nuts eggs, beaten cup flour / teaspoon baking powder mix well and spread on layer cake tins to bake. when nearly cold cut in oblong pieces and ice with white or chocolate icing. mrs. dan flachsbart. molasses brittles / cup molasses / cups flour tablespoon butter / teaspoon baking soda tablespoon lard teaspoon baking powder / cup milk / teaspoon cinnamon teaspoon allspice / teaspoon vanilla follow general rule for mixing. mrs. h. bohmeyer. molasses cookies quarts flour pounds molasses tablespoon baking soda cups sugar teaspoon cloves cup butter or lard cents worth cardamom let molasses and butter come to a boil, then add sugar and let cool a little. add eggs, flour and baking soda. let stand for weeks. after that roll out thin and bake in hot oven. pack cookies in tin box. mrs. p. schubert. molasses cookies cups lard cups molasses cups sugar tablespoon ginger teaspoons baking soda flour follow general rule for mixing. use flour enough to roll out. mrs. c. zimmermann. eggs eggs eggs rocks scant cup butter cup raisins / cups brown sugar teaspoons cinnamon cups flour / teaspoon baking soda cream sugar and butter. flour the fruit with part of flour. mix all together to a stiff batter. drop spoonful at a time in a buttered tin. not too close. bake in moderate oven. mrs. b. taenzer. eggs spice cookies cups sugar teaspoon nutmeg cup butter teaspoon cloves tablespoons minced citron cup chopped raisins teaspoon baking soda pound nuts tablespoons sour milk teaspoon cinnamon flour follow general rule for cake baking. use enough flour to roll out. mrs. g. asche. eggs sugar cookies cup butter cups sugar teaspon lemon extract teaspoons baking powder a pinch of pepper flour cream butter and sugar, add eggs, extract, and pepper, and bak- ing powder sifted with enough flour to roll out thin and cut. bake quickly in hot oven to a light brown. mrs. s. frantz. cups flour walnut molasses bars / cup butter cup lard / teaspoon ginger / cup boiling water teaspoon nutmeg / cup brown sugar / teaspoon cloves / cup molasses teaspoon salt teaspoon baking soda chopped walnuts pour water over butter and lard, add sugar and molasses mixed with baking soda, then add flour salt and spices. chill thoroughly, roll inch thick, cut in strips and bake minutes. mrs. b. schieferdecker. eggs pimento cheese sandwich filling teaspoon dry mustard tablespoon sugar tablespoons pimento or green cup cream pepper pound cream cheese pinch of salt tablespoons vinegar mix sugar, mustard and salt, add eggs beaten a little, then add cream. boil these ingredients and add vinegar, then boil again. grate cheese and pour dressing over same, mix well and garnish with pimen- tos or green peppers. mrs. l. r. simpson. some ways of using left-overs . milk sweet milk (a) in soups, sauces, gravy. (d) for baking bread, ca ke (b) for cooking cereals. cookies, etc. (c) in puddings, custards. sour milk (a) for cottage cheese. (b) with soda in making griddle cakes, muffins, biscuits, gin- gerbread, cookies. (c) in salad dressings. . meat and fish (a). for meat pies with mashed potatoes, baking powder biscuit or pastry crusts; stews; hash; creamed or escalloped dishes; soup; baked croquettes. (b) in omelets, or with scrambled eggs. (c) in salad or as sandwich filling. (d) use bones for flavoring soup. . vegetables (a) for salad. (b) in soup, stew, hash, croquettes, omelet, etc. . eggs uncooked eggs (a) uncooked left-over egg may be used in white sauce for scalloped dishes or croquettes, with chopped meat or with bread or cracker crumbs for egging and crumbing. (b) raw yolks may be used for salad dressings. (c) raw whites for angel cakes, etc., or icings. egg steak with dressing / loaf stale bread teaspoon pepper tablespoons butter onion / cup milk a little nutmeg tablespoon salt tablespoon chopped parsley slices bacon soak bread in water, squeeze dry, add butter, milk, egg, onion, parsley, salt and pepper. mix thoroughly and then spread this stuffing on a round steak. roll steak and fasten with skewers. put into bak- ing pan, sprinkle with salt and pepper and bread crumbs. add / cup water. bake hour in moderate oven. mrs. john flood. fried rolls stale milk rolls (small) hot lard milk cinnamon almonds. sugar grate the crust of milk rolls. soak remainder in milk. when soft roll in grated portion. insert almonds cut lengthwise, very thin, into outside roll and fry in hot lard. roll in cinnamon and sugar. miss a. m. riethmueller, other ways of using stale bread will be found throughout the book. canning, preserving and pickling general directions test all jars for leakage before using. to do this, fill with water, put on rubber and cover, seal and invert. sterilize all utensils, jars, covers, etc., by covering with cold wa- ter, and boil for minutes. use only new rubbers and dip in boiling water just before using. use wide-mouthed funnel when filling jars to avoid loss of ma- terial and keep jar rim clean. invert all jars after filling and sealing. fruit should be sound, firm and not overripe and carefully pre- pared. clean fruit, clean hands, clean utensils, and a clean kitchen free from flies, are essential for safety and success. keep products in a cool place. avoid freezing in winter. use of sugar in canning fruit sugar is used in canning fruit for the purpose of improving flavor and is not necessary for preservation. thin syrup.— part sugar to parts water for sweet fruits. to cover the products in the jar. fruit may be canned without syrup and the jars may be filled with water or fruit juice. a small funnel through which to pour the hot liquid will help in preventing breakage of jars. wipe off the top of the jar before adjusting rubber and lid. pickles and catsups pickles should not be made in vessels of brass, copper, iron or tin. use only porcelain or earthenware. the jars should be of stone or glass and the pickles kept in a cool, dark place, and examined at fre- quent intervals. if white specks make their appearance in the vinegar draw it off, scald and add two tablespoons sugar and a few cloves. all vinegar should be scalded before using with pickles; otherwise it will not keep well. amalang preserves blue plums pounds california grapes peaches cups sugar pears peal and cut pears and peaches. cut plumbs and grapes in halves and seed. sugar and let set until enough juice is drawn to cook. cook un- til thick and as syrup. mrs. m. schwarzberg. damson preserve cups damsons / cups sugar cup water boil until it becomes thick. mrs. r. schmitt. pear preserve peck of pears cups vinegar cups sugar quarts water pare and cut in pieces of size desired peck of pears, boil hours. boil parings separately for minutes in quarts of water. mrs. r. schmitt. quince preserve wash the quince, pare and boil the parings until soft. drain parings. slice the quince and boil until soft in the water wherein the parings have been boiled. when quince is soft drain and boil equal parts of sugar, quince and paring water until desired consistency is obtained. mrs. w. voertman, sr. quince honey large quinces quart boiling water pounds sugar pare and core quinces and put through meat chopper. add sugar and boiling water. boil minutes. mrs. h. schulz. peel onions, add tomatoes, cucumbers, cauliflower separated into flowerlets and sliced peppers, celery, and cabbage (cut in small squares). soak over night in brine ( cup salt to quart water). drain and cook in fresh brine until vegetables are tender, drain again. boil vinegar, add paste made with mustard, flour, sugar, tumeric, and a little cold vinegar, stirring until mixture thickens; add vegetables, also celery seed, and cook slowly minutes. seal in sterilized jars. mrs. r. pohle. senf gurken large yellow cucumbers sugar vinegar cloves cinnamon sticks pare and cut cucumbers in two, remove seeds, cut in strips and soak in salt water over night. to each quart of vinegar add one pound of sugar, put in the strips and let boil until quite transparent. take out the pickles and put in glass jars. strain the vinegar and put over fire with small muslin bag of spices—cloves and cinnamon sticks. boil down to half the quantity, pour over pickles and cover jars se- curely. mrs. s. frantz. french mustard pickles quarts small cucumbers cups sugar quarts small onions cups flour quarts green tomatoes, sliced ounce tumeric head cauliflower pound mustard green peppers quarts vinegar soak cucumbers, onions, tomatoes, cauliflower and green peppers in light brine over night. drain and make a paste of the sugar, flour, tumeric, mustard and vinegar. boil this until smooth, then pour over pickles in jars and seal while hot. mrs. m. miller. garden relish quart white onions quarts vinegar quart green tomatoes cups brown sugar quart cauliflower (boiled) tablespoon tumeric quart sweet green peppers tablespoons powdered mustard quart celery cup flour quart cucumbers remove the seeds of the tomatoes and peppers, and cut all the vegetables into small pieces. then put them in a very strong salt brine for hours, after which dip them quickly in clear water. then boil the vinegar, sugar, tumeric, mustard and flour to- gether. add vegetables to this and let come to a boil again. remove from fire and put in jars. miss mary walter. french tomato pickle peck green tomatoes tablespoon black pepper good size onions tablespoons cloves cup salt red pepper quarts vinegar pound brown sugar tablespoons cinnamon pound mustard seed tablespoon allspice sprinkle cucumbers, onions and celery with salt and leave over night. squeeze. boil vinegar, spices, mustard seed, prepared mus- tard, sugar and red peppers. then put in cucumbers, onions and cel- ery and let boil minutes. seal hot. mrs. . augustine. cups water cucumber relish green cucumbers green peppers cups sugar large white onions / cup mustard seed handfuls salt tablespoon celery seed quart vinegar teaspoon tumeric slice cucumbers thin, salt and let stand hours. then drain. boil the vinegar, water, sugar, mustard seed, celery seed and tumeric. add pickles, peppers and onions. let come to a boil. bottle and seal. mrs. w. g. graul. pepper relish doz. sweet red peppers onions | doz, sweet green peppers pint sugar pint vinegar tablespoons salt remove seeds from peppers, grind peppers and onions. pour boiling water over same and let stand minutes. in the meantime heat vinegar, sugar and salt. then drain peppers and onions and put all in the vinegar and boil minutes and seal. mrs. a. f. aszmann. pepper relish dozen sweet green peppers quart vinegar dozen red peppers large bunch celery dozen white medium sized pint sugar onions tablespoons salt grind peppers, onions and celery, grinding peppers separately. let this stand minutes, then drain until very dry. then mix all together, adding sugar, salt and vinegar. let come to a boil, then bot- tle and seal. mrs. h. ellerman. tomato relish peck ripe tomatoes cup mustard seed cups chopped celery teaspoons ground cinnamon cups chopped onions / gallon cider vinegar cups sugar / cup salt pare tomatoes without scalding, chop fine and salt over night. drain hours next morning, then add other ingredients and seal in bottles or jars. do not heat or cook. mrs. f. c. brockmeier. red peppers the house with a principle lange china & glass co. franklin ave., st. louis, mo. henry ochs florist collinsville ave., e. st. louis, ill. cherokee street sidney -j victor -r dinner sets sidney auto delivery service geo. w. kuenne cleaning and dyeing co. merkel's music studio wyoming st. hats cleaned, blocked, and dyed kin., victor -l cherokee street sidney victor -r victor -r sidney -w heike electric co. the heller shoe co. cherokee street up-to-date footwear anything electrical wiring and fixtures s. jefferson ave. edw. j. myers f. g. messerschmitt oregon ave. prescription druggist meats & groceries fruits & vegetables jefferson & cherokee beef (roast or braise) horseradish sauce, a light soup, such as cream of celery, pea or asparagus; select vegetables from spinach, brussels sprouts or carrots, string or lima beans, cauliflower or cabbage, salads in the line of green foods endive, watercress, lettuce or bermuda onions, using french dressing, desserts of custards, ices or fruits. chicken (broiled, roast, or fricasee) brown or white gravy sauce, tomato soup, a salad of lettuce with mayonnaise; select vegetables from broiled tomatoes, boiled rice, po- tato puffs, egg-plant, green peas, and salsify (in winter). any pre- ferred desserts, but using fruit in summer. fish butter sauce, clear consomme or chicken soup; salad cucumber, watercress or waldorf of fruit with mayonnaise or french dressing : desserts are pies, puddings, made of rice or bread, jellied oranges or pineapples, with cake; vegetables, spinach, egg-plant, any style, toma- toes, potatoes, creamed or baked, hominy, rice, parsnips, or macaroni with cheese. salmon hollandaise sauce; a clear soup; vegetables should be beets, to- matoes, lima beans, fresh peas or creamed celery. mutton (roast or boiled) with roast mutton serve mint sauce, with boiled mutton, caper a clear bouillon to be served with both; vegetables, stewed celery or creamed potatoes, rice, spinach, or spaghetti with cheese. А salad. of lettuce with tomatoes and mayonnaise. lamb mint sauce. a clear tomato soup with macaroni in it. cheese straws go with either dandelion salad or new lettuce with mayonn:lise. veal (roast, cutlets, or timbals) cream of cauliflower soup; salad, cucumbers with french dress- ing or endives with mayonnaise; vegetables carrots, escalloped onions. tomatoes suffed with vermicelli or peas and carrots combined. hamburg steak (timbals and beefsteak pie or loaf) onion sauce, a bouillon; vegetables, mushrooms, creamed onions, spinach, egg-plant, rice and string beans. sirloin or porterhouse steak asparagus cream soup. plain butter or parsley sauce. vege- tables ; stuffed peppers, corn, beets, escalloped tomatoes ; creamed po- tatoes; salad, endive with french dressing. sauce. carl h. a. tepe designer and builder of auto bodies for limousines, hearses, delivery wagons & trucks automobile repainting and upholstering a specialty - market street kinloch, central -l fink and son plumbing co. south fourth street telephone service to serve fifty people run the following table may be found useful in calculating the amount of food necessary to feed fifty people. coffee, / pounds. tea, pound. cocoa, (to qts. liquid), pound. butter, pounds. rolls, to each person. vegetables, heaping spoonfuls to each person. peas, beans, corn, (one pint cans) serve six. beef, lamb, veal, pork, (raw) one-third pound per person. chicken, turkey, or duck, to be roasted, one-half pound. chicken for pie or fricasee, one-fourth pound. fish (raw) one-fourth pound per person. ham (ten pounds) sliced thin, serves thirty people. salads, (salmon, potato), one-half cup per person. ice cream, eight servings per quart, ten with a sauce. hamburger steak, one-fourth pound per person. minced ham, one-fourth pound per person. ------------- what to take on a picnic hard boiled or deviled eggs. coffee and coffee pot. sliced or minced meat sandwiches. canned milk. bread and butter sandwiches. sugar. olives, pickles, radishes. lettuce, watercress, or olive and mayonnaise sandwiches. jam or jelly. cheese and salad crackers. whole tomatoes. salt and pepper. pretzels. peanuts, or other salted nuts. fried chicken. potato salad (packed in glass jars). salmon (in cans, and open just before serving). fresh fruit. cookies. sardines. layer cake-cut in small pieces wrapped in wax paper. hard candy. paper plates. chocolate candy. paper cups. milk (in bottles to drink). paper napkins. lemon, orange, grape or loganberry juice in bottles. ms measurements much good food is spoiled in cooking. in order to have good results, reliable recipes should be carefully and accurately followed. correct measurements are essential to insure success and good results. every household should have measuring cups, tablespoons and teaspoons on hand. to measure butter or any solid fat, pack it into the spoon and level it with a knife. to measure a spoonful of any dry material, fill the spoon to overflowing and level it with a knife. for half a tea- spoonful, divide it lengthwise. for a quarter of a spoonful, divide the half crosswise. a cupful of liquid is all the cup will hold. a teaspoonful or ta- blespoon of liquid is all the spoon will hold. all flour, meal, sugar and soda should be sifted before being measured. dry ingredients are sifted together in order to mix them thoroughly. dry material, such as flour, should be lifted lightly into the cup and not packed. a table of weights and household measures --------- every housekeeper knows the old saying: a pint's a pound the world around. here are others equally useful, though not as easily remembered : teaspoon liquid equals saltspoons, or drops. tablespoon liquid equals teaspoons. tablespoon dry material equals teaspoons. wineglass liquid equals tablespoons, or / gill, or cup. cup equals pint, or gills, or tablespoons liquid, or tablespoons dry. a pinch of salt and spice is about a saltspoonful. - hh 一一​一一​一一​|| ||-|| 自用​自​一时​一直​有​一片​一片​一一​一一​一一 ​table of general proportions measure liquid to measure wheat flour for pour batters. measure liquid to about measures wheat flour for drop batters. measure liquid to about measures wheat flour for soft dough. these proportions are only approximate because liquid may in- clude water, milk, fat and eggs. teaspoon baking powder for cup flour. memorandum private it gravois ave. future developemen gardenville av. mackenzie road tacrozen our redeemer cemetery mackenzie road, north of gravois - contents preface food ... page methods of cooking beverages ... bread, rolls, coffee cake biscuits, muffins, corn cake griddle cakes, batter:cakes, doughnuts, crullers cereals, rice, macaroni and spaghetti eggs milk in the menu cheese soups soup garnishings and dumplings meats poultry and game fish and oysters . meat and fish sauces, dressings and graries fruit sauces salads and salad dressings vegetables .. desserts and pudding sauces pastry, pie crusts and pies cake cake fillings and frostings "tarts cookies and sweet muffins candies and confections sandwich fillings some ways of using left-overs stale bread recipes canning, preserving and pickling miscellaneous the food groups sample menus menu hints attractive food decorations "to serve fifty people . what to take on a picnic a few household hints recipe for a happy day measurements a table of weights and household measures table of general proportions kitchen reference table ready rule memorandum cook book cookery , git : co virginia bart! re kission copyright, by children's mission of canton, ohio foreword where several duplicate recipes have been contributed, it has been necessary for the interest of the book to make a choice and discard all but one or two. all others, with a few exceptions, have been published in their original form. the attention of each reader is called to the advertisements. it is hoped that the firms herein represented will receive generous patronage. the committee. we may live without poetry, music and art; we may live without conscience, and live without heart; we may live without friends; we may live without books; but civilized man cannot live without cooks. he may live without books, what is knowledge but grieving? he may live without hope, what is hope but deceiving? he may live without love, what is passion but pining? but where is the man that can live without dining? owen meredith contents i. soups ii. fish iii. fowls and meats iv. vegetables v. miscellaneous vi. salads and salad dressings vii. fish, meat and vegetable sauces viii. sandwiches ix. bread, rolls, muffins and waffles x. pies xi. puddings, desserts xii. sauces xiii. cakes xiv. icings xv. cookies xvi. ice creams and sherbets xvii. confectionery xviii. iced drinks xix. pickles and preserves xx. chafing dish xxi. index pages - - - - - - - - - - - - - . - . - - . - - - - - . - s soups puree of pea soup. qt. of milk tablespoon butter can peas tablespoon flour teaspoon onion salt and pepper heat milk in double boiler, mash peas thru sieve, and add. mix flour, and butter in pan over fire, stirring constantly, then add milk and peas. add parsley when served.—mrs. ed. e. bender. cream of celery soup. cover the leaves of bunches of celery with cold water, and boil until tender. melt tablespoons of butter, and in it brown teaspoons each of onion, and parsley, stir in tablespoons of flour, and when smooth add slowly cup of milk. when it thickens pour the water from celery into it, and add salt, and paprika and let boil minute. serve with pars- ley, and croutons.—mrs. t. k. harris. corn soup. Ž can corn level tsp. salt pints milk & teaspoon pepper tablespoons butter tablespoon minced onion tablespoon flour mash corn as fine as possible, and then put in the double boiler. reserve cup of the milk, and put the remainder with the corn, and cook for minutes. cook the butter and onions together for minutes, and add to the corn, and milk. mix the cold milk with the flour, and stir into the hot mixture. add the salt and pepper, and cook for minutes longer, strain and serve hot.—mrs. c. w. keplinger. soups mock bisque soup. pint stewed tomatoes teaspoon soda pint milk teaspoon pepper tablespoon flour teaspoon salt tablespoon butter reserve cup milk and put remainder on to cook in double boiler. put tomatoes on to cook in a stew pan. mix flour with cold milk and stir in the boiling milk. cook for minutes and add salt, pepper and butter. add soda to hot tomatoes and stir for half minute, then rub through strainer. add strained tomatoes to the thickened milk and serve at once. if canned tomatoes be used strain the contents of the can before measuring, that the proper proportions of the juice of the tomatoes shall be used. if it be inconvenient to serve the soup when the tomatoes and thickened milk are done, keep them hot in their separate stew pans and do not mix until just before the time to serve. one teaspoonful of whipped cream and parsley chopped fine, and put on each dish when served, adds to the looks, and taste.-mrs. c. w. keplinger. potato soup. potatoes of medium size teaspoon salt pints of milk teaspoon pepper tablespoons minced celery teaspoon butter tablespoons minced onions teaspoon minced parsley tablespoon flour pare the potatoes and place on the fire in enough boiling water to cover them, and cook for minutes. reserve cup of the milk, and put the remainder in the double boiler with onions, and celery, and place on fire. mix cold water with flour and add to boiling milk. when potatoes have been cook- ing minutes, pour off all the water and mash them fine. gradually beat into them milk, now add salt, pepper, and the butter, and run the soup through a sieve. return to the fire, and add the minced parsley, cook for minutes, and serve immediately.--mrs. c. w. keplinger. soups soup from boiled dinner. (meat, cabbage, turnips, celery and potatoes.) allow liquor to remain over night, then take off all the fat. cut vegetables, and meat in small pieces, and add table- spoon vinegar and put all in the broth and bring to boiling point. this makes an especially fine luncheon soup.-mrs. c. w. keplinger. soup from lamb, and mutton stew dinner. (meat, turnips, carrots, and potatoes) next morning take off all fat, and put all vegetables through vegetable press return to broth and bring to boiling point.—mrs. c. w. keplinger. onion soup with parmesan cheese. lb. onions, sliced thin. pour boiling water over onions and let stand minutes, then pour off water. put in skillet with butter and fry slowly until a light brown. stir in tablespoons flour, add cups of stock, or water and table- spoons lea & perrins sauce, teaspoon salt, salt spoon pepper, stir until it boils. rub all through sieve (coarse) and return to sauce pan. beat egg yolks with cup of soup taken from the pan and tablespoons butter. turn this mix- ture into soup tureen, pour hot soup over, and stir well. serve with croutons and parmesan cheese.-mrs. ralph d. stackpole. potato soup. slice thick or large potatoes. put in skillet with fry- ing fat, and sliced onion. fry very slowly until soft, and slightly brown. cover with several cups of stock or water and stock, boil few minutes. put all through coarse sieve. add enough stock, or water to make right for thick soup. salt, pepper and worcestershire sauce and parsley last.—mrs. ralph d. stackpole. s'oups memoranda compliments of rb the timken roller bearing company srb canton, ohio fish shrimp omelet. small can dry shrimp tablespoon flour cup milk salt and pepper to taste tablespoon butter eggs—whites and yolks beaten separately brown butter and flour in pan and add the milk and shrimp which has been cut in small pieces, salt and pepper. when this thickens set aside until omelet is ready. beat eggs and pro- ceed as for a plain omelet. when the omelet is ready to turn, spread one-half with the creamed shrimp and fold over the other half. serve at once to prevent falling. garnish with parsley.—mrs. w. h. keller. fish memoranda fowls and meats chicken. remove breast-bone, roll chicken in flour, fry brown and tender. take chicken out of skillet. fry in same one chopped onion. take onion out and put chicken back in skillet with one cup of tomatoes, one tablespoon of flour and teaspoon season highly with salt and pepper. remove chicken and add cup of thick cream. pour over meat and serve.--mrs. c. r. jamison. of sugar. stewed chicken. boil chicken until half done, then add qt. finely diced potatoes and onions, carrot, red or green pepper, cut fine. salt and pepper to taste.—mrs. dudley reed. chicken terrapin. cut the remnants of cold cooked chicken into small pieces, leaving all bone and gristle. put into the chafing dish cup of cream and tablespoons of butter, rub smooth in level tablespoons of flour. stir until it boils. add salt and pepper and hard-boiled eggs chopped fine and the chicken. add tablespoons of sherry wine. cook one minute longer and serve hot.—mrs. c. c. upham. chicken a la king. chicken pt. cream green peppers cup chicken broth { can pimentos tablespoons chicken fat level teas. flour can mushrooms tablespoons melted butter boil chicken till tender and shred. mix flour and butter over fire till creamy. add fat and broth and cream. cut other ingredients fine and add. before serving, add sherry wine.—mrs. d. d. miller. fowls and me a ts chicken souffle. cups of milk saltspoon pepper tablespoon butter cup bread crumbs tablespoon flour cups cooked chicken- teaspoon salt chopped fine eggs mix the first six ingredients and cook minutes. remove from fire, and add chicken, and yolks of eggs. set aside to cool. beat the whites of eggs very stiff and fold carefully into the above mixture. bake in a buttered baking dish minutes and serve at once.—mrs. w. h. keller. : chicken croquettes. pint sweet milk eggs lemon rind salt and pepper small onion tablespoon chopped pars- heaping tablespoon butter ley heaping tablespoon flour heaping glass finely heaping tablespoon corn chopped chicken starch boil milk and lemon rind and onion for minutes. strain through colander, add butter; when this boils, add the eggs into which salt, pepper, flour and cornstarch have been smooth- ly stirred. boil until it leaves side of vessel. when cold, add chicken and parsley. mold with hand, dip first in cracker dust, then into yolk of egg and again into the cracker dust, being sure to have the croquette quite covered before it is dropped into boiling fat.—mrs. a. g. ryley. goulash. cut bacon fine and fry to cracklings, add chopped onion and fry to golden brown. take lbs. of rump or round steak or the neck of lamb. add the onions and bacon to the meat cover with water; close tightly with lid. stew for one hour, add cups of po- tatoes finely diced which have already been cooked. cook all hour longer. add sour cream or madiera wine. small amount of garlic can be used if desired. f owls and me a ts calves brains. clean and remove membrane from brains, under cold run- ning water, season with salt and pepper, and roll in flour. fry from to minutes, slowly in butter and lard.-mrs. william b. gschwend. swiss steak (six portions). lbs. of shoulder of beef teaspoon salt cut or inches thick saltspoon pepper . cup of flour mix flour, and salt and pepper, and use knife to pound flour into meat on both sides. put into pan with cup of hot water. roast in medium oven hours.—mrs. ed. e. bender. baked creole. lb. round steak ground or cups tomatoes onion cup carrots green pepper cup boiling water cup rice fry the steak, onion and green pepper together, put in casserole and add the rest of the ingredients.—mrs. clarence herbruck. spanish steak. about lbs. round steak, cut thick, dredge in flour, and fry a light brown in butter. pour over lb. can of tomatoes, green peppers, and large onions put through the meat grinder. add enough water to keep from sticking, and cook slowly for about hours.—mrs. william frease. cannelon of beef. lb. chopped beef yolk of egg ounces butter drops onion juice teaspoon salt teaspoon chopped parsley teaspoon white pepper grated rind of . lemon mix well together and form into roll and bake in pie crust. serve with brown gravy. fowls and meats baked ham with milk and brown sugar. use slice of ham three times the thickness of average slice. cover it with brown sugar, and almost cover with milk, bast- ing frequently in a hot oven for an hour and a half, or, until meat is tender, and adding milk as needed. thicken the milk left in the pan with a little flour.—mrs. emma r. harter. veal roast and kidneys. to lb. veal roast or kidneys, larded if possible. dredge roast and kidneys with flour, salt and pepper, large onion, and bake hours. hours before serving, add white and sweet potatoes whole, and make cream gravy.-mrs. william b. gschwend. veal steak creole. dredge steak with flour and brown on both sides. add cup tomatoes, large onion sliced, cup water, salt and pepper to taste, and cover and cook hours, thicken gravy if needed, and serve over steak.-mrs. james h. hughes. chili con carne. lbs. hamburg steak large tablespoon butter qt. tomatoes—strained large tablespoon flour can kidney beans onions, salt and chili powder use two skillets, one larger than the other. in the smaller put the hamburg steak and salt and let fry until rareness is gone. in the other skillet put large tablespoon butter and four onions, chopped fine, let cook awhile before putting in large spoon flour. · when lightly browned, add slowly one quart strained tomatoes, let thicken, stirring constantly; then add can kidney beans, hamburg steak, teaspoon chili powder, and tablespoon sugar. serve in casserole.—mrs. j. g. bar- bour. f o w l s a n d me ats baked ham. or lb. ham. soak in milk, water, or cider, over night, skin side up. put in kettle, skin side up, cover with cold water, and cook hours. change water once. take out and peel and stuff fat side with cloves. rub ham all over with brown sugar. put in baking pan and bake hours slowly. cover ham while baking and .baste with sherry and water. fruit juice may be used instead of sherry if desired.-mrs. james h. hughes. baked ham. for or lb. ham. bake in slow oven in covered pan hrs. with skin on. remove from pan, peel off skin, stick with cloves, and bake about hours slowly. about hour before it is done, sprinkle well with brown sugar. keep just enough water on it to keep from sticking to pan.—mrs. william frease. cecils. one cup cold beef, chopped fine, add salt and pepper and a little grated onion, tablespoons soaked bread and yolks of eggs. melt tablespoon butter and add the meat mixture. stir over the fire for two minutes, then take from fire, form into balls, dust with flour, dip in beaten egg, then in.cracker crumbs and fry in deep fat. serve with cream or tomato sauce. veal steak. take very thick veal steak and rub in flour on either side and brown in well greased skillet. then add salt and pepper and two stalks of celery chopped in inch length pieces and a few sliced onions. almost cover with water and simmer for three or four hours. to the water left after simmering, add i can of tomatoes, or can tomato soup thickened and pour over veal.-mrs. dennis quinn. f owls and me ats pressed veal. lbs. lean veal teaspoon sugar shank bone teaspoon allspice tablespoon vinegar salt and pepper boil meat until very tender, cut in small pieces, taking out fat. boil juice down to about pint, cool and take off grease; then heat and add vinegar, sugar, allspice and pepper. pour over meat and cool.—mrs. charles n. vicary. steamed meat. pounds veal egg-well beaten pound ham soda crackers--rolled fine grind meat, add egg and cracker crumbs. mix thor- oughly, put into lb. baking powder cans or coffee cans, add- ing a few cloves before putting on the lid. remove cloves be- fore serving. steam three hours and serve with parsley.-mrs. homer giessen.. stewed lamb, or veal kidneys. soak and clean kidneys. parboil to minutes, or until almost done. chopping in hash bowl very fine. make sauce, teaspoon kitchen bouquet, tbs. butter and onion diced, and browned in butter, with water enough to make thin sauce. add tablespoons vinegar before removing from stove. add kidneys and serve hot.--mrs. w. b. gschwend. sweetbreads. tablespoon flour few grains pepper tablespoon butter cup milk teaspoon salt cook white sauce, when thick add or eggs beaten until light. have sweetbreads cooked until tender and cut in small pieces and put in sauce. serve immediately on buttered toast. mrs. leonard baer. f o wls and me ats veal birds. veak steak dressing flour butter use veal steak inch thick. cut into pieces about four inches square and pound with meat hammer. put a spoonful of dressing, highly seasoned, on each small piece of meat and roll up, pinning together with a toothpick. grease baking pans with plenty of lard and butter; lay veal birds in rows in pan. sprinkle plentifully with flour and lumps of butter. cook till brown, then add water and keep adding water for the two hours that they bake. baste con- tinually so that the “birds” do not get dry. serve on nests of rice with spoonful of gravy over each.-mrs. zimmerman. fowls and meats memoranda fowls and meats memoranda vegetables string beans. cook tender, young string beans in salt water; drain well, and heat in a little butter in a skillet, and sprinkle with fine bread crumbs.—mrs. emma r. harter. cauliflower au gratin. cauliflower tablespoons grated cheese tablespoons bread crumbs cup white sauce tablespoon melted butter soak cauliflower in water upside down. cook in boiling water, salted, top up, and when it comes to boiling point, let simmer until done. in cooking slowly the offensive odor is eliminated. sprinkle cauliflower with cheese, bread crumbs, and butter, and brown under broiler. put white sauce around cauliflower.—mrs. edward m. koch. cauliflower au gratin. soak cauliflower head in cold salt water to cover. cook in boiling salted water (head up) minutes. make a rich cream sauce and add cup cream cheese grated. (parmesan cheese preferably.) separate cauliflower in flowerets, and arrange in buttered baking dish. pour sauce over and sprinkle with buttered cracker crumbs. bake in oven until heated through and crumbs are browned.—mrs. t. k. harris. creamed cabbage. shred cabbage, cook in boiling water (add pinch of soda) for minutes. drain, and place in bake dish, cover with cream sauce and bake.—mrs. t. k. harris. fried noodles. boil noodles in milk until tender. have plenty of melted butter and toasted crumbs. drain noodles and mix with but- ter and crumbs.-mrs. t. k. harris. vegetables memoranda vegetables memoranda dannemillers royal good cooks realize the supremacy of net weight onl pound blend coffee roasted and packed daily by the dannemiller grocery co. canton, ohio miscellaneous recipes cheese balls. beat whites of eggs, add a pinch of salt, a little paprika, just enough grated cheese to roll mixture into balls. fry in deep fat.-mrs. harry c. zollinger. ham or cheese souffle. cup white sauce cup ground ham or cheese eggs—separated to cup white sauce add yolks of eggs, as in custard, then add ham or cheese. do not salt if ham is used. fold in beaten whites and put in high baking dish. bake hard min- utes, then slowly minutes. put in pan of water while bak- ing.–mrs. robert dannemiller. cheese souffle. tablespoon butter teaspoon pepper teaspoon salt cup cream cheese teaspoon mustard eggs tablespoon flour heat butter, cheese, flour and seasonings. when smooth, add yolks of eggs and then fold in stiffly beaten whites. turn into baking dish and bake & hour, putting baking dish in pan of hot water.-miss helen poyser. cranberries. qt. cranberries cup water cups sugar juice and rind of lemon oranges (juice and rind) cup seeded raisins boil cranberries in the water and sugar. boil until they pop open then add the juice and rind of the oranges and lemon and the raisins.-miss nina herbruck. cranberry jelly. qt. cranberries small cup water sugar boil cranberries ten minutes in water stirring to crush berries. take one cup sugar to one pint juice. boil ten min. utes and mold.—mrs. t. k. harris. miscellaneous recipes memoranda ; miscellaneous recipes memoranda www lasting cleaner satisfaction a good electric sweeper should last all your life. invest in one that will do the work so well as to give enduring satisfaction. those who have used the hoover longest are the most enthusiastic about it. their rugs give evidence of the good judgment they used in choosing a cleaner. the hoover electric suction sweeper as it sweeps as it cleans it beats... a demonstration on the rugs in your home will show you the "why” of the hoover success. the hoover suction sweeper co., north canton, ohio canton sales office, masonic building salads and salad dressings pineapple cheese salad. neufchatel cheese rounds of pineapple maraschino cherries lettuce leaves on a lettuce leaf place a round of pineapple; on pineapple add cheese put through a ricer and a maraschino cherry on top and in season a section of grapefruit skinned. serve with french dressing or oil mayonnaise.—mrs. robert keplinger. aspic salad. qt. chicken stock qt. strained tomato juice envelope knox gelatine cup cold water stuffed olives celery cut in pieces peas small pieces chicken hard-boiled eggs oil mayonnaise soak gelatine in cold water; when dissolved add chicken stock mixed with tomato juice and seasoned with salt and pepper. set aside to cool. place or chopped olives, chopped nuts, celery, teaspoon peas, tiny pieces chicken in individual salad molds; pour liquid over this and place on ice. when per- fectly cold, unmold serve on lettuce leaves with garnishings of hard boiled eggs and oil mayonnaise.—mrs. robert keplinger. cheese salad. place on lettuce leaf one slice of tomato, on this put a ring of green pepper and within this a slice of neufchatel cheese which should be sprinkled with chopped olives. serve with french dressing.–mrs. harry c. zollinger. fruit mold salad. pint lemon jello grapefruit sections bananas white cherries white grapes chopped nuts in individual salad molds place the selections of grapefruit, banana, cherries, grapes (seeded) and nuts. pour lemon jello over mixture. put on ice. when cold, unmold and serve on lettuce leaf with mayonnaise.—mrs. robert keplinger. salads and salad dressings tomato surprise. tomatoes cucumber bunch celery large onion tablespoon capers mayonnaise hollow out the peeled tomatoes. to the soft insides add the cucumber and celery, which has been cut into small pieces and the onion which has been put through a food chopper and the capers. mix with oil mayonnaise. salt the tomato shells and fill with this mixture. serve with mayonnaise and gar- nish with parsley. the tomato shells may also be filled with either shrimp or chicken salad.-mrs. robert b. keplinger. waldorf salad. tart apples cup chopped nuts cup celery orange juice cut apples in small disks or rounds and marinate in juice of one orange in covered receptacle. chill; add chopped nuts and celery and mix with mayonnaise. serve on lettuce leaf or in apple cut in form of a shell.—mrs. gilbert canterbury. cucumber-sour cream salad cup cucumbers onions tablespoons vinegar sour cream salt pepper slice cucumbers and onions together. mix with vinegar and seasonings; let stand hour. just before serving, whip one cupful of sour cream and mix thoroughly. serve with steak.--mrs. harry b. mcmaster. shrimp salad. cans shrimp bunch celery (chopped cucumber (cut fine) fine) oil mayonnaise hard boiled eggs mix together and serve on lettuce leaves. can be used as stuffing in tomato surprise.-mrs. frank t. dannemiller. salads and salad dressings grapefruit and grape salad. grapefruit lettuce leaves malaga grapes french dressing paprika on lettuce leaves place whole sections of grapefruit from which all white skin has been removed, and malaga grapes, peeled and seeded; sprinkle with paprika and serve with french dressing.–mrs. c. r. jamison. sweetbread salad. pair sweetbreads bay leaf, blade of mace onion gelatin } tablespoons vinegar cup whipping cream cup chopped cucumber cup celery cubes salt and pepper mayonnaise cook sweetbreads minutes very slowly in boiling salt water with a bit of mace and bay leaf and a slice of onion. cool and cut in dice to make cup. soak tablespoon gelatin in } tablespoon cold water and dissolve in tablespoons boiling water. then add sweet- breads and remainder of ingredients, mold and chill. serve with mayonnaise. mrs. caroline harter williams. tomato and cheese salad. tomato chives chopped nuts oil mayonnaise neufchatel cheese cut tomato into three slices; discard the center slice and substitute layer of cheese mixed with chopped nuts and chives. serve with oil mayonnaise and a sprig of parsley.—mrs. eliza- beth stackpole. cherry salad. can large white cherries filbert nuts lettuce boiled dressing cup whipping cream stone cherries and stuff each cherry with a filbert nut. serve on lettuce with boiled dressing to which a cup of whip- ping cream has been added.—mrs. w. j. fritz. salads and salad dressings pineapple and cucumber salad. can shredded pineapple large cucumber lemon cup sugar paper gelatin mayonnaise peel cucumber and remove seeds. put both pineapple and cucumber through a colander; save pulp, save juice. add to pineapple juice the juice of one lemon and add enough water to make one quart. add one-half cup sugar. put on stove and let come to boil. one paper of gelatin dissolved in one-half cup water. pour juice over gelatin mixture. let stand until it livers. grind pulp, which is as dry as possible and stir into jelly. mix and put into molds. chill. serve on lettuce with mayonnaise. makes enough for twelve people.- miss grace clark. tomato aspic. simmer hour tablespoon minced onion can tomatoes tablespoons sugar cup water teaspoon salt bay leaf whole cloves strain hot water over box gelatine which has been softened in cup cold water. then strain again and put in molds.-miss helen poyser. macaroni salad. box macaroni head cabbage onion oil mayonnaise green pepper boil the cut up macaroni; chop pepper and cabbage; grate onion; add mayonnaise and mix. serve sixteen.—mrs. t. k. harris. potato salad. cold boiled potatoes, diced hard boiled eggs, cut fine cucumber, diced bunch celery, cut fine large onions, diced bunch parsley pour cup melted butter over this mixture, then add salad dressing and mix thoroughly.—mrs. h. b. mcmaster. fish, meat and vegetable sauces sandwiches the best sandwiches are made from bread which is fine- grained and one day old. always cream the butter for buttering the bread. spread the loaf with butter before cutting the slice from the loaf, then slice as thin as possible. keep sandwiches wrapped in a moist cloth and pack in a closed box till ready to serve. sandwich fillings. . lettuce and mayonnaise. . chopped olives and neufchatel cheese. . pimentos and neufchatel cheese. . chopped nuts and neufchatel cheese. . caviar, lemon juice, grated onion and paprika. . chopped celery, cucumber and nut meats, mixed with mayonnaise. . oranges sliced thin and round with sweet mayonnaise. . chopped olives, pecans and mayonnaise. . chopped breast of chicken and blanched almonds softened with sweet cream. . chopped celery, almonds and mayonnaise. . chopped pecans, orange marmalade, neufchatel cheese. spread on graham bread. . cucumbers marinated in french dressing, chives, but- ter and paprika. . sliced cucumbers, sliced hard boiled eggs. . cabbage and chives chopped fine with mayonnaise. . dates and nuts. . sardines and hard boiled eggs. . sardines and sliced mustard pickles. bread, rolls, muffins, waffles milk bread in universal mixer. pint milk teaspoons salt tablespoons sugar cake compressed yeast pint cold water quarts sifted flour tablespoon lard to scalded milk add lard, sugar, salt and water; pour into universal mixer and add flour. turn until it forms a smooth ball. let rise until morning. form into loaves. let rise until double in bulk, bake one hour. three loaves.-mrs. h. i. taggart. bread. small potatoes (cooked scant tablespoon salt and mashed) qt. warm water (potato) tablespoon lard cakes yeast foam tablespoons sugar mash potatoes and add lard, and tablespoons sugar, scant tablespoon salt. for loaves of bread, add qt. warm potato water, cakes yeast foam dissolved in warm water, and add to sponge until the consistency of cake dough and beat thoroughly. in the morning add quart of real warm water and stiffen and knead minutes ; let rise, and knead again and mold into pans. use lbs. dough for each loaf.—mrs. h. m. geiger. graham bread. cups graham flour cup white flour cup sugar cups sour milk teaspoon soda teaspoon salt tablespoons melted butter eggs and lard bake in shallow cake pans or gem pans thirty-five minutes. ---mrs. t. k. harris. bread, rolls, muffins, waffles oatmeal bread. cups rolled oats qt. boiling water cup baking molasses pinch salt cake yeast cups flour pour boiling water over oats. let stand one hour. then add one cup baking molasses, salt, yeast which has been soaked in cup lukewarm water; add flour last and beat well. let rise over night. put in pans. rise. bake three hours in slow oven.—mrs. geo. b. frease. short bread. lb. flour lb. butter teaspoon rice flour lb. sugar mix flour and butter in basin, add the sugar, then the rice flour. turn out onto a board and knead it until it becomes moist. divide in two, and roll out, pinch round edges with finger and thumb. prick with fork and bake a pale brown.- mrs. willie davidson. brown bread. pts. sour milk or butter pt. molasses milk teaspoon salt pts. graham flour cup raisins teaspoons soda put molasses in one bowl with one teaspoon soda; butter- milk in another bowl with one teaspoon soda. beat separately then mix together and add flour, salt and raisins. bake one and one-half hours in slow oven.—mrs. s. b. post. brown bread. cups sweet or sour milk cups graham flour cup white flour teaspoon salt teaspoon baking powder teaspoon soda cup molasses cup raisins bake hours slowly. makes two small loaves.—mrs. charles kreighbaum. bread, rolls, muffins, waffles bran bread. cup brown sugar tablespoon butter egg cups sour milk teaspoon soda teaspoon baking powder cup nuts or raisins cups bran cups graham flour -mrs. frank. hoover. nut bread. cup sugar egg large cup milk cups sifted flour teaspoons baking powder teaspoon salt cup nut meats bake forty-five minutes in slow oven.—mrs. john kep- linger. coffee cake. bread dough yolk of egg tablespoons sugar cinnamon tablespoons melted butter dots of butter take a handful of bread dough when putting bread into pans; add to this melted butter, sugar and egg. mix well. add enough flour to keep dough from sticking to the hands. let rise two hours. put in greased pan; cover well with brown sugar and dots of butter pressed into cake. sprinkle with cinnamon. let rise thirty minutes and bake twenty-five minutes. coffee cake. scant cups milk cake yeast in warm tablespoon butter weather i cake in winter teaspoon salt tablespoon lard sugar flour cinnamon make a stiff batter and let rise one and one-half hours. put in pan and let rise two to three hours. put tiny lumps of butter, and generous sprinkling of sugar and cinnamon on top. bake twenty-five minutes.-mrs. c. r. jamison. bread, rolls, muffins, waffles nut bread. egg cups flour cup sweet milk cup nuts teaspoons baking powder teaspoon butter cup raisins pinch salt cup sugar put in greased pan and let rise minutes. bake forty- five to sixty minutes.—mrs. robert geiger. nut bread. egg cups flour cup sugar teaspoons baking powder cups sweet milk ) cups chopped nuts let raise minutes, bake minutes. will make two small loaves.—miss lena reibenstein. coffee cake without yeast. egg cup sugar tablespoon butter cup milk teaspoon salt cups flour teaspoons baking powder cream butter and sugar. add egg, milk, flour and bak- ing powder and salt. put in cake tins and sprinkle with dots of butter, sugar and cinnamon.—mrs. frank dannemiller. breakfast cake. cup sugar egg beaten very light tablespoon butter cup milk cup flour tablespoon baking powder bake fifteen minutes.-mrs. c. c. upham. cinnamon cake. cups flour pinch salt cup sugar cup sour milk tablespoons melted butter teaspoons baking powder teaspoon soda cinnamon -mrs. burkett. bread, rolls, muffins, waffles kuchen. Ž pint milk cup melted butter egg cup sugar pinch salt cake yeast cinnamon dissolve yeast in & cup warm water. add one teaspoon sugar. let stand one hour. mix the sugar, butter, milk, egg and salt. add to yeast. add enough sifted flour to form stiff dough. let rise once. work out on pans and rise again. sprinkle over with sugar, cinnamon and dots of butter.—mrs. r. v. mitchell. white rolls. cup hot mashed potato cake yeast egg teaspoon salt teaspoons sugar cup warm water off cups flour potatoes cup lard mix together and let stand until light, then add tsp. soda. flour enough to make stiff. knead and let rise again.-mrs. c. r. jamison. parker house rolls. pt. milk tablespoons butter tablespoon lard cake yeast teaspoon salt tablespoon sugar flour melt shortening in milk. cool and when lukewarm add yeast, salt, sugar and flour enough to stiffen. let rise. roll out, cut with biscuit cutter, fold over with butter in between. let rise again and bake. potato rolls. cup mashed potato cup shortening qt. milk cake yeast eggs cup sugar flour put a little flour in mixing bowl; add liquids and potato. let rise. then roll out and let rise again in pans.-mrs. zimmerman. bread, rolls, muffins, waffles rolls. qt. boiled milk (scant) qts. flour cup lard tablespoons sugar whites eggs (well beaten) cake compressed yeast soak yeast in cup lukewarm water to which add one tea- spoon sugar. soak one hour. rub lard, flour and sugar to- gether and when milk has become lukewarm add it together with the yeast. when very light add the well beaten whites of the eggs, salt and flour. knead well and set to rise. when very light, roll out and cut with cookie cutter. let rise again for two hours after putting into pans. this recipe makes about one hundred and fifty rolls. graham muffins. cup graham flour tablespoons sugar cups sifted white flour salt cups sweet milk heaping tsp. baking egg powder large spoon shortening cream butter and sugar as for cake-beat well. makes muffins.-mrs. wm. h. cavnah. baking powder biscuits. cups flour teaspoons baking powder scant teaspoon salt cup milk tablespoon butter tablespoon lard -mrs. c. n. vicary. beaten biscuit. qt. flour tablespoon lard teaspoon salt teacup of ice water or milk mix a stiff dough and beat until soft, about twenty min- utes. bake in hot oven.-mrs. david day. soda biscuits with buckwheat flour. cups buckwheat flour tablespoons lard scant teaspoon soda tablespoons butter teaspoons baking powder cup buttermilk -mrs. w. w. clark. bread, rolls, muffins, waffles fine breakfast muffins. egg cup butter cup sugar cup milk cups flour scant teaspoons baking pinch salt powder cream butter and sugar, add beaten eggs and milk; sift flour, baking powder and salt and mix well. bake in muffin pans.—mrs. h. i. taggart. grapenut muffins. cup butter cup sugar yolk of egg cup flour teaspoon baking powder Ž cup milk cup grapenuts pinch salt cream butter and sugar; add yolk of egg and milk; then stir in flour, grapenuts, salt and baking powder. pour in muffin pans and bake.--mrs. ralph d. stackpole. graham muffins. eggs cups white flour tablespoon shortening Ž cup water cups graham flour teaspoons soda cups sour milk teaspoon salt cup sugar mix sugar, shortening and eggs; add remaining ingredi- ents, alternating the dry and the liquids. pour in muffin tins and bake. yeast muffins. cups scalded milk teaspoon salt teaspoons sugar cake yeast eggs tablespoons melted butter flour and a little lard scald milk; when lukewarm add salt, sugar and flour enough to make a stiff batter. soak yeast in cup lukewarm water. let stand until light (about three hours). add yeast mixture to first mixture and add eggs and shortening. put in muffin pans and let rise. bake in hot oven about minutes. bread, rolls, muffins, waffles corn cake. tablespoons white flour tablespoon melted butter teaspoon salt egg yolk pint sour milk mix these together, making a thick batter with corn meal. dissolve teaspoon soda in } pint of hot water and add to the batter. lastly add the beaten white of egg.-mrs. r. b. kenny. buckwheat cakes. pint warm water teaspoon salt make a thick batter with tablespoon white flour and the rest buckwheat flour. add i cake compressed yeast dissolved in warm water and let stand over night. in the morning add teaspoon baking soda dissolved in a little hot water and enough warm milk to make it the right consistency.-mrs. r. b. kenny. buttermilk waffles. cups buttermilk pinch salt cups flour teaspoon soda dissolved in eggs a little hot water mrs. c. c. bow. rice waffles. cup cold boiled rice teaspoon melted butter (mashed) pinch of salt cup flour beaten yolks of eggs teaspoons baking powder milk enough to make a thin batter. lastly add whites of eggs beaten to a stiff froth. beat well and bake in hot, well- greased waffle irons. serve very hot.—mrs. r. g. geiger. cup milk delicious pancakes. teaspoon baking powder egg pinch of salt and sugar little melted butter mix thoroughly, and bake on hot griddle.—mrs. matilda frank. cup flour the best recipe for success to earn more, to spend less; to get more for each dollar i spend; to spend only when either myself or someone dear to me will be permanently benefited; to save a little more than i have in the past; to spend a little less than i earn, always; to make the best use of what i save; to those who adopt this creed, this bank offers perfect safety for their funds. the central savings bank of canton, ohio make your home attractive by using modern equipment pyrex glassware and fireless cookers electric toasters, grills and percolators aluminum and enamel wares the canton hardware co. bell state "old english gray ware" "republic white ware" no better cooking utensils in all the world buy from your dealer the republic stamping & enameling co. canton, ohio climalene softens water saves soap have your tried bowl -ene? ask your grocer the climalene co. pies cream pineapple pie. can grated pineapple pinch of salt cup cold water heaping tablespoons corn- eggs starch cup sugar cook thoroughly, put in cold crust, and cover with whipped cream. cream pie. pt. milk butter size of a walnut tablespoons cornstarch little salt tablespoons sugar vanilla yolks of eggs cook until custard is quite thick and then fill shell (which has been previously baked), and make meringue by beating whites, and adding two tablespoons sugar, put on pie and bake.—mrs. charles n. vicary. date pie. box dromedary dates pt. sweet milk remove seeds from dates, soak in milk over night (or for several hours). simmer slowly for minutes; press through sieve, add, egg yolk tablespoons cornstarch teaspoon butter cook until thick, let cool, fill baked pie crust, and top with whipped cream.—mrs. clarence g. herbruck. lemon meringue pie. qt. water yolks of eggs lb. sugar oz. cornstarch lemons oz. butter grate the rind of the lemons on the sugar. dissolve the starch in a little cold water and mix with the yolks. put the sugar, water, juice and butter on to boil. when boiling, add starch and yolks and stir until it thickens. take off the fire and fill in previously baked shells.-lakeside country club. pies lemon filling for pie. cups water yolks of eggs cup sugar large teaspoons cornstarch rind of lemon add juice of lemon after cooking. use whites of eggs for meringue. lemon pie. eggs cup sugar lemon, juice and rind beat yolks of eggs until light, and add juice of lemon. cook in double boiler with cup sugar, until thick custard forms. add stiffly beaten whites and grated lemon rind. pour into a baked pie shell and brown in oven.-mrs. dudley reed. custard pie. eggs beaten together pinch of salt tablespoons sugar scant pint of milk grate nutmeg. thickly over top and put in rather slow oven until it is set.—mrs. frank campbell. lemon pie. cup sugar tablespoons cornstarch lemon, rind and juice cups milk egg yolks in custard make meringue of the whites beaten stiff and tablespoon of sugar.-miss mary e. dougherty. corn- lemon pie. small or large lemons- cup milk juice heaping teaspoon cups sugar starch dissolved in a yolks eggs little milk white of egg-beaten mix sugar, juice and eggs, add milk and cook till boiling. add cornstarch and cook until thick. pour into baked crust and cover with meringue made from the two egg whites (sweeten) and brown quickly.-mrs. l. j. gschwend. pies orange cream pie. pt. milk tablespoon flour (heaping) yolks of eggs teaspoon orange extract tablespoon cornstarch cup sugar (level) bake in one crust. beat whites of eggs to a stiff froth, and add tablespoons sugar; spread on top and brown in oven.--mrs. h. i. taggart. pumpkin pie. cup pumpkin pinch of salt eggs tablespoon flour cup granulated sugar cup sweet milk spices to taste bake slowly minutes.-canton club. pumpkin pie. cup pumpkin teaspoon salt cup sugar (brown and teaspoon cloves white mixed) teaspoon ginger eggs teaspoon nutmeg cup milk teaspoon cinnamon line pie pan with crust, and fill with above mixture and bake hour.-mrs. p. l. mclain. squash pie. cups squash } cups milk cup butter (browned in tablespoon flour mixed in skillet) butter cups sugar eggs (beaten separately) mix in whites before putting in all of the milk. scant ; teaspoon cinnamon, little ginger, cloves and nutmeg.-mrs. lewis zollars. pu d d in gs whipped cream dessert. pt. whipped cream grated macaroons grated chocolate strawberry jam divide one pint whipped cream into three parts. in the first part put grated chocolate; the second, grated macaroons, and the third, strawberry jam. put one layer on the top of the other, strawberry first, macaroons second, and chocolate last. place in a mold and pack in ice for hours.-mrs. george w. russell. apricot sponge. cup apricots i cup sugar tablespoon gelatine soak apricots in warm water over night, and dissolve gela- tine in cold water. put apricots through fine sieve and add to water fruit was soaked in; then add whites of eggs beaten very stiff. add to apricots, and gelatine, and put in molds. served with whipped cream.—mrs. l. sollman. fruit gelatine. box gelatine (dissolved in pints sugar cup cold water) boiling water, enough to juice of lemons make quarts distribute fruit in whatever molds desired and pour the liquid over it when cool. pineapple malaga grapes (peeled and candied cherries seeded) bananas sliced oranges english walnut meats -mrs. harry b. mcmaster. snow pudding. box gelatine quart boiling water cups sugar egg whites beaten stiff lemons (juice) mix gelatine with boiling water and dissolve. when cool, add sugar and lemon juice, lastly beaten whites. beat until it thickens. put in mold and serve with custard.—mrs. w. a. trease. puddings royal cream. qt. milk tablespoons of sugar box gelatine eggs. vanilla put gelatine in milk and let it soak for an hour. beat yolks with sugar and stir in milk. set kettle in pan of hot water and stir until mixture begins to thicken. beat whites of eggs to stiff froth. when kettle is removed from fire, stir in whites quickly and turn whole mixture into mold. put in cold place to harden. serve with plain or whipped cream.—miss ella p. rider. canned peach souffle. cup peach juice sugar to taste (about peaches put through tablespoons) grinder box plain gelatine pt. whipped cream put into mold and serve with border of half peaches, and whipped cream.mrs. g. a. leonard. apple sponge pudding. eggs—separate lb. brown sugar cup granulated sugar tablespoons butter cup flour cup water-scant beat well folding in egg teaspoon vanilla or lemon whites last flavor medium sized apples teaspoon baking powder pare and divide into eighths the apples. put in baking dish butter to cover. pour over butter the brown sugar, then put apples in and pour batter over all. bake fto hour in moderate oven.-mrs. g. h. kittoe. cold chocolate pudding. pt. milk envelope knox unflavored cup sugar gelatine tablespoons cocoa boil sugar, cocoa and milk for minutes. add gelatine and boil another minutes, stirring constantly. remove from fire and add vanilla. serve with whipped cream when cold and “set.”—mrs. w. g. saxton. puddings tapioca. cup tapioca soaked in three cups of water all night. in the morning put in double boiler with cups brown sugar. cook hours, then add cup chopped dates, and cook hour longer, then add cup english walnuts, and cook hour. serve with whipped cream.-miss grace hays. apple dumplings. cups flour teaspoons baking powder teaspoon salt tablespoon lard mix with milk, roll out like biscuit dough. cut in pieces to cover apples. fill center of apples with sugar. place in baking dish, add cup sugar, cup butter. pour boiling water to about cover dumplings. cover and bake hour.—mrs. robert dannemiller. apple roll. cup flour teaspoons sugar pinch of salt teaspoon baking powder butter size of walnut cold milk or water roll out very thin, and spread one-half with cup of apples, white and brown sugar, pieces of butter, and cinnamon and nutmeg. fold over and bake. when half done, cover with cup brown sugar, cup white sugar, and cup water, and finish baking.-mrs. charles harrison. apple slump. apples cups sugar tablespoons melted butter cup water cup flour teaspoon baking powder fill a buttered baking dish half full of sliced apples. sprinkle with one cup sugar. spread over the top a batter made of the other cup of sugar, the butter, water, flour and baking powder. bake in a slow oven till delicate brown on top.-mrs. r. v. mitchell. pud dings cups milk bisque tapioca. egg, well beaten heaping tablespoon minute tapioca tablespoons sugar teaspoon vanilla macaroons-rolled teaspoon salt bake slowly, stirring occasionally. if desired, cook in double boiler instead and use as custard. delicious served with sliced peaches.—mrs. john l. g. pottorf. cocoa pudding. egg large teaspoons cocoa $ cup granulated sugar cup warm (not hot) milk cup flour tablespoons butter teaspoon baking powder pinch salt mix sugar, flour, baking powder, cocoa, salt, add milk in which butter has been melted, and egg beaten light. steam hours. serve with whipped cream.--mrs. c. r. jamison. plum pudding. cup molasses teaspoon soda cup suet cup raisins cups flour cup currants cup milk cup english walnuts clove, cinnamon and nutmeg steam hours sauce. cups sugar cup butter cup sherry butter and sugar to be creamed with hand. add eggs one at a time and beat hard, add sherry while mixing. place on back of stove where it will melt to a cream without cooking.- mrs. zimmerman. eggs suet pudding. cup brown sugar cup currants cup browned bread crumbs cup sweet milk cup chopped suet cup flour cup raisins pinch of salt teaspoons baking powder citron to taste steam three hours.-mrs. w. a. frease. puddings suet pudding. cup ground suet cup molasses cup milk } cups flour cup raisins teaspoon soda dissolved in teaspoon salt f cup hot water spice to taste steam hours.—miss e. e. rieger. baked or steamed fruit pudding. cup sugar teaspoons baking powder cup flour pinch of salt Ž cup water tablespoons melted butter egg mix sugar, flour, baking powder, salt; then add beaten egg and water, and lastly melted butter. butter baking dish, and cover bottom with peaches, apples, cherries, or any kind of berries. steam or bake about an hour.—mrs. t. k. harris. steamed pudding. butter size of an egg egg cup molasses cup sweet milk cups flour teaspoon cinnamon cup raisins and any other teaspoon cloves fruits desired steam hour. serve with hard sauce.—mrs. h. c. baker. hot chocolate pudding tablespoons butter squares chocolate cup sugar cup milk cup flour eggs beaten teaspoons baking powder salt steam minutes. sauce. square chocolate cup sugar boil cup water thicken with corn starch and add cream when served. flavor with vanilla. serve warm.—mrs. h. p. hoover. p u d d i ngs steamed pudding in individual cups. eggs cup thin cream small cup flour teaspoon soda cup molasses £ cup raisins cut in half teaspoon salt this makes a thin batter. steam in individual cups minutes. serve with any sauce.-mrs. c. r. jamison. brown pudding. egg cup granulated sugar teaspoon salt tablespoon butter cup sweet milk teaspoon soda in molasses cup molasses cups white flour steam hours. serve with whipped cream and walnuts.—miss alice obermier. fresh blackberry roll. beat eggs very light; gradually beat in cup sugar and grated rind of lemon, or orange. sift together cup flour, teaspoon salt and level teaspoons baking powder; add to first mixture with cup hot water in which tablespoon butter has been melted. beat thoroughly and turn into pan about by lined with thin paper well greased. bake about minutes. turn onto large platter, trim off all crisp edges, spread with quart of blackberries that have been standing hour, or longer mixed with cup sugar. roll like jelly roll. serve with unsweetened whipped cream.—mrs. robert kep- linger. sauces foamy pudding sauce. egg cup sugar cup butter (creamed) { wine glass of sherry beat thoroughly, then heat in double boiler, but do not boil.-mrs. emma sollman. hard sauce. cup of butter tablespoon sherry cup pulverized sugar whites of eggs cream butter and sugar, and beat until very light, then add whites one at a time, beating all the time. lastly, add sherry or other flavoring. put on ice to harden. before serv- ing, grate nutmeg over the top.--mrs. t. k. harris. sherry sauce. cup butter wine glass sherry wine cups sugar eggs beat all together for half an hour, then let it scald, not boil, stirring constantly. hot chocolate sauce. cup sugar pinch of salt tablespoon flour cup boiling water heaping tablespoon cocoa mix all together and boil minutes, and add tablespoons butter and vanilla, and beat. sau ces memoranda cakes angel food i. cup sugar teaspoon cream of tartar cup sifted flour pinch salt egg whites teaspoon vanilla sift flour and sugar or times. beat egg whites as stiffly as possible, before beating them add cream of tartar, salt and vanilla. sift flour and sugar into egg whites and fold in very gently. bake minutes in slow oven. turn upside down imme- diately after removing from oven.-mrs. schrantz, north canton. angel food ii. or egg whites teaspoon (level) cream of cups granulated sugar tartar cup flour teaspoon vanilla beat eggs to a stiff froth. sift sugar, flour, cream of tartar five times. add to eggs slowly, stirring slightly all the time. add vanilla. bake minutes in ungreased angel food pan. moderate oven. cream almond cake. cups sugar À cup butter cup milk cups flour teaspoons baking powder egg whites teaspoon vanilla cup milk cup cream level tsp. cornstarch egg yolks tablespoons sugar filling. pinch of salt lb. almonds, blanched and chopped teaspoon vanilla -mrs. harry b. mcmaster. * cakes gold cake. cup butter cups flour cup sugar teaspoons baking powder egg yolks teaspoon salt egg Ž cup milk cream butter, add sugar gradually while beating constant- ly. when mixture is very creamy, add the yolks of eggs, and whole egg well beaten. mix and sift flour, salt, baking powder and add alternately with cup of milk to first mixture. beat well. bake in a moderate oven about hour. dust top with confectioners' sugar.-miss alice obermier. crumb cake. cups crumbs cup butter teaspoon soda (level) cups sugar cups flour eggs cup sour milk salt and grated nutmeg rub flour and butter together, add sugar. add eggs well beaten, milk, nutmeg and soda (dissolved in one teaspoon of water). grease a long pan. cover the bottom with half the crumbs, pour in the mixture and sprinkle the remaining. crumbs on the top. bake and let cool in pan. cut and put in jar. devil's food i. part . cup brown sugar, sifted cup chocolate cup milk cook together until they form a smooth paste. cool. part . cup butter (scant) cups flour eggs teaspoon baking powder cup brown sugar, sifted -heaping cup milk teaspoon vanilla cream butter and sugar, add eggs and part . add milk slowly, then the dry materials, sifted together, then vanilla. bake in layers. moderate oven.-mrs. d. d. miller. cakes chocolate cake. melt together- egg yolk squares of chocolate cup milk then add- cup sugar teaspoon soda butter the size of an egg cups flour Ž cup sweet milk -mrs. william j. fritz. chocolate cream cake. cream. & cup grated chocolate cup brown sugar cup sweet milk egg yolk beat together. cook till like a custard. cool. cake. cup brown sugar cup sweet milk cup butter eggs cups sifted flour stir in the cream. add teaspoon soda, dissolved in warm water. bake.—mrs. john r. poyser. fruit cake i. lbs. pulverized sugar gill wine (port) lb. brown sugar lbs. raisins lb. butter lb. currants tablespoons molasses lb. citron teaspoon ground cloves lb. almonds when blanched teaspoon ground nutmeg lb. candied pineapple teaspoon ground cinnamon flour the fruit small glass grape jelly lb. candied cherries eggs—well beaten teaspoon vanilla teaspoons baking powder drops lemon extract lb. flour drops orange extract gill brandy teaspoon rose water bake in slow oven. soak the candied cherries in brandy and wine over night. this quantity makes good sized cakes.-mrs. h. i. taggart. cakes devil's food ii. cups brown sugar cup butter part . Ž cup sour cream eggs-yolks part . cake chocolate-grated teaspoon soda cup boiling water mix parts and . add- cups flour flavor eggs—whites -mrs. h. i. taggart. fudge cake. egg cup sugar cups flour square chocolate Ž cup sour cream cup boiling wate teaspoon soda beat together sugar and egg. add sour cream in which soda has been dissolved, then flour and chocolate, and last of all the boiling water. bake in large square pan, and cover with frosting of any kind.-mrs. wendell herbruck. fruit cake ii. lbs. dark brown sugar oz. butter eggs cup orleans molasses teaspoon soda cup brandy and wine- mixed lbs. flour, sifted times lb. citron lb. candied cherries i slice candied pineapple lb. dates teaspoon cinnamon, cloves nutmeg and allspice lb. raisins, lb. currants, floured and added last cups nuts oranges, juice and grated rind lemons, juice and grated rind teaspoon almond extract teaspoons lemon extract candied lemon peel candied orange peel figs -mrs. william j. fritz. cakes french cream cake. cup sugar cups flour eggs teaspoons baking powder tablespoons cold water bake in two layers. custard : take nearly pt. of milk, bring almost to boil- ing point, then add tbs. of cornstarch, eggs, well beaten, cup of sugar. cook until thick enough to drop from a spoon stirring constantly. remove from stove. add cup butter. when cold add tablespoons vanilla. spread custard between layers and on top of cake.—miss alice obermier. gingerbread i. cup sugar cup boiling water cup butter teaspoons soda eggs cups flour cup molasses teaspoon baking powder teaspoon ginger teaspoon salt-scant teaspoon cinnamon cup raisins teaspoon cloves do not add more flour, even though batter seems thin. bake in slow oven.—miss alice obermier. cup sugar cup butter cup water eggs cups flour nut cake. teaspoon baking powder cup seeded raisins, chopped cup nuts -mrs. d. d. miller. neapolitan cake. cups sugar teaspoon soda cup shortening teaspoons baking powder cup sour milk spice or flavoring cups flour bake in three layers in moderate oven.—mrs. robert geiger. cakes lady baltimore cake. & cup butter rounded teaspoons baking cups sugar, granulated- powder sifted egg whites cup cold water teaspoon almond extract level cups of swansdown teaspoon vanilla cake flour, sifted before measuring three times cream the butter and sugar, add } of the water with cup of the flour. beat thoroughly and add the second cup of flour. continue beating. into the last cup of flour add the baking powder and add as the others. add rest of water and flavor. fold in the stiffly beaten whites of the eggs, chop through, do not beat. bake in a slow oven until cake reaches top of pan, then turn oven higher. when cake is brown, it will be done. bake about hour.-mrs. d. d. miller. gingerbread ii. cup butter cup soft white or brown sugar cup molasses cup sour milk or butter- milk eggs-beaten separately teaspoon soda dissolved in milk cups flour--measured be- fore sifting teaspoon ground cinnamon teaspoon ground nutmeg teaspoon ground ginger teaspoon ground allspice teaspoon ground cloves -mrs. frank campbell. angel gingerbread. egg-well beaten teaspoon cinnamon cup brown sugar teaspoon ginger butter and lard mixed pinch salt and melted cup flour Ž cup molasses cup water-boiling teaspoon soda add the boiling water last. it will make the batter very thin. bake quickly.—mrs. charles harrison. icings memoranda cookies drop cookies. cup melted butter scant teaspoon soda dis- cups granulated sugar solved in teaspoons cups flour boiling water eggs, beaten lightly cups raisins teaspoon salt cup nuts, mixed well with scant teaspoon cinnamon cup of the flour drop from the spoon on buttered tin. cup of beef drip- pings may be used instead of all butter.—mrs. c. r. jamison. date bars. cup sugar box of dates eggs teaspoon baking powder cup flour pinch of salt cup walnut meats beat egg yolks, combine with sugar. mix together flour, baking powder and salt, add the nuts and dates, stoned, and quartered. beat the whites of the eggs stiffly and add alter- nately with the flour mixture to the egg yolks and sugar. bake in a moderate oven, cut in bars, and roll in powdered sugar. cut while hot.-miss alice obermier. eggless cookies. heaping cups brown sugar teaspoon ginger cup lard teaspoon cloves cup sour milk teaspoon cinnamon teaspoons soda cup nuts add flour enough to roll and cut. put on buttered tin and bake in moderate oven.—mrs. harold van horne. drop ginger cakes. cup sugar + cup lard and butter cup molasses egg cup buttermilk or sour teaspoon soda milk cups flour teaspoons cinnamon allspice and cloves teaspoons ginger drop from spoon on buttered tins.—miss ella tonner. cookies oatmeal cookies. cup sugar teaspoon salt tablespoons butter teaspoons vanilla eggs teaspoons baking powder cups oatmeal drop on buttered tins. bake until brown in a moderate coven.—mrs. william a. frease. peanut cookies. i egg cup brown sugar teaspoon soda cups flour cup sour milk cup melted shortening teaspoon vanilla cup chopped peanuts teaspoon salt mix and sift together flour, sugar, salt and soda. add shortening and egg well beaten. add vanilla, milk and nuts. drop from spoon on buttered tin and sprinkle with chopped nuts. bake in moderate oven.—mrs. william a. frease. rocks. cups brown sugar cups flour scant cup butter and lard teaspoon cinnamon eggs teaspoon soda dissolved in į lb. raisins cups hot water lb. currants pinch salt cup black walnuts drop from spoon on buttered tins. bake in moderate oven.—mrs. t. k. harris. plain cookies. cups soft white sugar cup shortening eggs cup sour milk teaspoons soda, scant about cups flour (then test) nutmeg to flavor -mrs. h. p. hoover. ice creams and sherbets maple cream. cup maple syrup pt. cream eggs put cup maple syrup and four egg yolks in double boiler. boil until thick, beating with egg beater constantly. when cool, add well beaten whites, syrup mixture and pt. of whipped cream. freeze.—mrs. ed. e. bender. chocolate ice cream. cup milk oz. chocolate cup sugar tablespoons sugar-melt cup flour tablespoon boiling water eggs cook milk, sugar, flour and eggs in double boiler until thick, add melted chocolate, sugar and boiling water. add qt. whipped cream, cup sugar, tablespoon vanilla. freeze. --mrs. a. g. ryley. lemon ice. cups lemon juice cups sugar cup orange juice cups water freeze. when half frozen add egg whites, well beaten. freeze. lemon sherbet. qt. milk orange (juice) cups sugar pt. cream lemons (juice) heat milk and sugar together and cool. whip cream. add lemon and orange juice to milk and sugar. add cream and freeze.—miss ella p. rider. ice creams and sherbets maple ice cream. cup brown sugar vanilla tablespoon butter pinch of salt eggs heaping tablespoon corn- cup cream starch melt butter and sugar in skillet and allow to brown a little. add other ingredients. beat continuously with egg beater and when thick remove from fire. pour into bowl and when cool, add egg whites, well beaten, and pt. whipped cream. freeze. "three in one" sherbet. juice of orange egg whites, well beaten lemon pt. water banana-crushed cup granulated sugar freeze.—mrs. jennie may chance chandler. apricot sherbet. can apricots—put through pts. water meat grinder cups granulated sugar when half frozen add egg whites well beaten.—mrs. w. l. alexander. french tutti-frutti. qt. cream pt. sweet cream cups sugar cup flour cup preserved ginger Ž cup seeded raisins cup sherry wine eggs cup blanched almonds pt. milk put milk in double boiler and let it reach boiling point. beat the eggs thoroughly and add them to the flour and sugar. stir this into the hot milk and keep on the fire or min. let cool. whip the cream and add to the ginger, raisins, al- monds, which have been chopped fine. add sherry and freeze. -mrs. william j. fritz. icejcreams and sherbets memoranda confectionery chocolate caramels. cups sugar pinch cream of tartar cup corn syrup cups milk squares baker's chocolate cup butter (grated) add milk at different times and boil until it forms a soft ball.-miss ann zollars. fudge. cups brown sugar cup pure cream boil five minutes after commencing to boil.-mrs. h. p. hoover. divinity fudge. cups sugar cup water cup corn syrup whites eggs cup nut meats boil sugar and water till it threads then add the stiff whites of two eggs into which the corn syrup has been beaten. bring to a boil and add nuts. beat until creamy. turn out in buttered pan and cut into squares.—mrs. gilbert canterbury. chocolate fudge. (very rich.) cup granulated sugar vanilla squares chocolate cup glucose cup cream cup butter cup brown sugar melt butter then add sugar, glucose and cream. after nixture is heated, add chocolate. cook until a soft ball is formed in cold water. let cool before beating.-miss marie potter. confectionery memoranda i ce d drinks memoranda pickles and preserves sliced cucumber pickle. doz. cucumbers (small tablespoon tumeric seed) qt. vinegar doz. onions (size walnut) tablespoon mustard seed qt. sugar tablespoon celery seed peel cucumbers and onions and slice thin. make weak salt water and little vinegar to taste. boil in it the cucumbers and onions minutes. drain in sieve. make syrup of qt. vinegar (straight), qt. sugar, tablespoon mustard seed, tablespoon celery seed. heat syrup, add pickle and onion, cook minutes and add tablespoon (level) tumeric (dis- solved in water). cook minute, can and seal.—mrs. james h. hughes. sweet green tomato pickle. lbs. green tomatoes, pk. oz. whole allspice lbs. sugar oz. whole ginger qts. vinegar large spanish onions oz. whole cloves slice tomatoes and sprinkle salt over them, let stand over night then put in cold water and wash thoroughly. tie spices in bag and boil in vinegar, then put other ingredients in and boil till tender.-mrs. a. g. ryley. sweet pickle preserves. doz. heinz sour pickles pints brown sugar teaspoon celery seed doz. whole cloves teaspoons mustard seed cut pickles in and cover with liquid and let stand days. --mrs. c. w. harrison. spiced gooseberries. take off stem and blossom. boil in a little water until soft. cook several hours in amount sugar as berries and add cup vinegar to about qts. berries. put cinnamon, cloves, nutmeg, and very little ginger in bag and leave in the berries until it tastes good. cook until dark red.—mrs. t. k. harris. pickles and preserves corn pickle. doz. corn bunches celery head cabbage green peppers lbs. brown sugar qts. vinegar } lb. mustard onions cup salt boil minutes and can.—mrs. wendell herbruck. mixed pickle. qt. small onions red pepper qt. green tomatoes green sweet peppers qt. yellow beans heads of cauliflower small pickles large bunch celery make a weak salt brine and add a little celery and mus- tard seed, and pour over the onions and cauliflower and let stand over night. salt the tomatoes and pickles by themselves over night. cook the beans in weak salt water till soft. dress- ing for this: qts. vinegar, cups sugar, let boil and add tablespoons tumeric, tablespoons dry mustard, and cup flour; make a paste and stir into the boiling vinegar, then pour over the contents and boil to minutes and can.-mrs. andrew m. mccarty. corn relish. cup salt doz. ears of corn mix- small head cauliflower or cups sugar cabbage large onions teaspoons mustard seed stalks of celery teaspoons celery seed red peppers (chop) qts. vinegar pour liquid mixture over ingredients and boil hour.- mrs. john r. poyser. chili sauce. peck tomatoes tablespoons celery seed qt. onions tablespoon cinnamon doz. mangoes pint strong vinegar cup mustard seed cup sugar tablespoons salt cook slowly for several hours. mrs. e. p. herbruck. pickles and preserves catsup. qts. strained tomato juice oz. black pepper lb. brown sugar oz. celery seed cup salt teaspoon cinnamon onions teaspoon cloves teaspoon red pepper teaspoon mustard bay leaves pt. vinegar cook ingredients until thick and seal.—mrs. c. g. her- bruck. grape conserve. lbs. stewed grapes lb. english walnuts (in lbs. sugar shells) lb. seeded raisins separate grape skins and pulps, boil pulp and put through colander to remove seeds. put sugar, skins and pulp together and boil slowly to a jam. hours simmering is enough. chop nuts, not too fine, and add with raisins to jam, but do not cork. ( cups.)-mrs. w. j. fritz. orange marmalade. oranges cups sugar lemon (just the juice) cups water stalks pie plant (not bunches) boil the skins of oranges in weak salt water until tender, then put all through meat grinder and add the lemon juice, water, and cook awhile, and add sugar and cook until clear and like syrup.--mrs. r. g. geiger. day orange marmalade. st day– doz. oranges (juice only), lemons (juice only). scoop out pulp (not division skin) and add skins sliced paper thin. add pints water, and let stand over night. nd day-boil mixture minutes, and let stand. rd day- to each pound of mixture add pounds loaf sugar and boil minutes. use seeds of fruit boiled in pint of water until it jells. strain and put into main mixture.—mrs. g. a. leonard. pickles and preserves carrot marmalade. three lbs. of carrots, grind and measure. four lemons, squeeze and grind rind. sugar of the same amount as carrots before cooking. cook carrots until soft then add lemons and sugar. cook until thick. mrs. edmund groetzinger. rhubarb marmalade. lbs. pie plant peeled lb. figs or oranges lbs. sugar lemon (no seeds) chop all, stand over night, boil hours.—mrs. john poyser. lemon butter. lemons (juice and grated lb. sugar rind) small cup water eggs (well beaten) level teaspoon butter beat well together and boil minutes or until it thickens. -mrs. w. j. fritz. apple butter. lbs. rambo apples, pared gal. boiled down cider and cut in eighths ibs. granulated sugar -mrs. r. v. mitchell. grape butter. pit peck of ripe grapes, save the skins and boil the pulp. put through a colander to remove seeds and add skins again. measure the grapes and put in equal amount of sugar. add package of stick cinnamon, and boil till proper consistency. put in cups or glasses, and, when cold, cover with paraffin.- mrs. e. p. herbruck. grape jelly. wash, pick over and cover grapes with water, let boil, and strain juice. take two parts juice to one part sugar and boil until it jells. pour into jelly glasses. this will not crys- tallize and jells perfectly.--mrs. l. j. gschwend. index page . eggs— deviled. beauregard mexican nog venetian egg croquettes egg dessert eggplant en casserole english monkey english muffins . . . . . . cake muffins pancakes pone sticks cottage pudding crab soup cranberry jelly cream pineapple pie cream puffs cream sauce creole, baked croquettes cheese chicken egg pecan rice salmon, or tuna fish croutons for soup cucumber- and onion pickle pickles sliced pickles sour cream salad custard caramel for ice cream macaroons . . . . . . . . f fig filling fish baked fried scallops salmon loaf salmon croquettes scalloped oysters scalloped salmon shrimp omelet white sauce for fish foamy omelet foamy pudding sauce fondu cheese french cream cake french dressing french fried onions french tutti-frutti (ice cream) fried cakes fried noodles fritters- green corn apple frostings (see icings) fruit cake fruit gelatine fruit ice cream fruit mold salad fruit salad fruit trifle fudge- divinity chocolate mexican vassar fudge cake g german potato salad . . . . d date- bars muffins pie torte delmonico apple dessert- whipped cream mint egg deviled eggs devil's food don eden cake doughnuts- plain potato dumplings— apple . - . . . . - , . . . . . . , . index page . , . . , . . . . page gingerale salad gingerbread angle . plain - soft . ginger cookies . - goulash gooseberries, spiced . graham bread - cracker pudding . muffins . - pudding . grape- butter . conserve . jelly . grapefruit & grape salad grapenut muffins green corn fritters green tomato mincemeat green tomato pickle. . griddle cakes bread crumb cakes buckwheat cakes corn cakes corn meal cakes delicious pancakes pancakes potato pancakes ground meat soup chocolate french tutti-frutti maple peach red raspberry strawberry tutti-frutti without custard icing- alligretti caramel chocolate fig mocha soft sour cream uncooked india sauce . . . , . . . . . . j jelly- cranberry jellied consomme jellied salad -- , k kentucky punch kidneys & roast veal knöepfles kuchen .. - , h ham- baked baked whole hard sauce hashed brown potatoes hermits hermits lizzie hickory nut taffy hollandaise sauce hot chocolate sauce . . . . . l lady baltimore cake . lakeside country club fried onions lamb, stewed lemon butter . cookies . filling for pie ice . meringue pie pie sherbet . luncheon dish, a good lizzie hermits . lobster a la newburg ...... - . . i ice- lemon orange & pineapple ice cream- plain banana blackberry . .. . m macaroni timbales salad macaroon custard . cookery children's mission cook book gipt of: janice b. longone ch children's mission cook book gift of: cookery janice b. longone ch cook book metropolitan methodist episcopal church the william l. clements library university of michigan gift of janice b. longone metropolitan cook book ladies' aid society -of- metropolitan methodist episcopal church detroit, michigan luther v. barker funeral director telephone woodward avenue corner of glendale highland park hemlock page two ye cook book * like the ghost of poor banquo, you always must meet, that unsettled question, 'o, what shall we eat?? and another close follows, 'o, what shall we cook?' that question is answered in this little book.” page three suggestions n soliciting advertisements for this book, we have been met almost universally with a cheerful and generous response. our friends believing it to be not only a valuable compilation of choice recipes, but real- izing it to be one of the best of advertising me- diums, while nearly if not all have been actuated by a desire to lend a little support to the good cause for which this volume is published. we would suggest therefore that the metropolitan methodist church of detroit remember these favors, and go out of their go out of their way, if necessary, to patronize those who have made the metropoli- tan cook book a success. page four chas. a. gilligan company we cater to those who demand the utmost in quality food stuffs and efficient delivery service try old monk olive oil in salads and your cooking--nothing better east jefferson grosse pointe woodward at boulevard woodward at collingwood page six soups “let company come in a regular troop, we'll put on the kettle and make more soup." stock for soups stock for soups is made from meat or bones, or of cooked joints of meat (omitting the fat—this would give a tallowy favor to the soup), to which may be added, chicken, turkey, beef or mutton bones, well broken up. put all this in cold water without salt ; let it come slowly to boiling point, then skim well; set it back and let it simmer gently for six hours, until the meat is in shreds. rapid boiling hardens the fiber of the meat, and the savory flavor escapes with the steam. add a little pepper and salt, strain into a stone jar, let it cool and remove all the grease. this stock will keep for many days in cold weather, and from it can be made all the various kinds of soups. bean soup one quart of small white beans, one quart of water and one teaspoon soda. boil altogether for five minutes, take out the beans and rub off the skins in cold water. put them in two quarts of cold water and boil till very soft. add two quarts of rich milk, pepper, salt and butter to taste. boil up once and it is done. this is a superior soup. cream of tomato soup one can tomatoes, one quart milk, one teaspoon salt, one-eighth tea- spoon pepper, one-quarter teaspoon soda, two and one-half tablespoons butter, two tablespoons cornstarch or flour. stew the tomatoes till soft, strain and add soda. heat the milk in a double boiler. rub the butter and cornstarch together, adding slowly enough milk to make it pour easily. stir slowly into the scalding milk and cook fifteen minutes. add seasoning and strained tomatoes. serve at once. the soda prevents the acid in the to- matoes from curdling the milk. mushroom soup two tablespoons butter, one tablespoon four, four cups milk, one cup chicken stock, one cup chopped mushrooms boiled in two cups water and put through sieve. add to cream sauce. season with salt and pepper. mrs. b. e. hacker. potato soup three small potatoes, one pint milk, one teaspoon chopped onion, one- half teaspoon salt, one-eighth teaspoon pepper, one-quarter teaspoon celery salt, one stalk celery, few grains paprika, one teaspoon chopped parsley, one tablespoon flour, two tablespoons butter. boil and mash potatoes. cook onion and celery with potatoes. rub through strainer, and add milk. add butter and flour rubbed together. season and let cook five minutes. add parsley and serve. knox gelatine is highest quality and worth its price page seven have you enough insurance on your house? see ! toasted crackers split crackers, spread thinly with butter, and bake till a delicate brown. serve with soup. croutons cut stale bread in one-half inch slices. remove the crusts and cut the bread into half-inch cubes. brown in a hot oven, or fry in deep fat. serve with soup ox-tail soup one ox-tail, one quart brown stock, one tablespoon salt, few grains cayenne. wash and cut ox-tail in small pieces, dredge one half of joints with flour, sprinkle with salt and pepper and brown in hot fat. add to the rest and simmer until perfectly tender, in enough water to cover. take out the browned joints and boil the rest to shreds. strain, cool and remove the fat. reheat this stock, add the brown stock, salt and pepper and the reserved joints. white soup (from chicken) three or four pounds fowl, three quarts cold water, one tablespoon salt, peppercorns, one tablespoon chopped onions, two tablespoons chopped celery, one pint cream, one tablespoon butter, one tablespoon corn starch, one teaspoon salt, one saltspoon white pepper, two eggs. singe, clean and wipe the fowl. cut off the legs and wings, and disjoint the body. put it on to boil in cold water. let it come to a boil quickly, because we wish to use the meat as well as the water, and skim thoroughly. the meat may be removed when tender, and the bones put on to boil again. (use the meat for croquettes or other made dishes.) add the salt and vegetables. simmer until reduced one-half. strain and when cool remove the fat. for one quart of stock allow one pint of cream or milk. if cream, use a little less flour, for thick- ening. boil the stock, add the butter and flour, cooked together and the sea- soning. strain it over the beaten eggs, stirring as you pour, or the eggs will curdle. the liquor in which a fowl or chicken has been boiled, when not wanted for any other purpose, should be saved for white soup. if the vegetables and spices are not boiled with the fowl, fry them five minutes without burning, add them to the stock and simmer fifteen minutes. corn chowder one dozen ears sweet corn or one quart canned corn, one pint potatoes diced, one and one-half-inch cube of fat salt pork, one small onion, two table- spoons flour, one quart milk, two teaspoons salt, one-eighth teaspoon pepper, two hard boiled eggs. if fresh corn is used cut each row of kernels and scrape corn from cob. boil cobs twenty minutes with water to cover. cook potatoes in boiling salted water, drain. chop the fat and try out in kettle. add onion and cook five minutes. dredge with flour. add one cup of water in which cobs were cooked; potatoes, corn, milk and seasonings. simmer ten minutes. cut eggs in rings and add to the chowder when ready to serve. woodward, market fetters flowers, e. adams, main . page eight the s. s. glass corporation, insurance and real estate southern chicken soup one three-pound fowl, two quarts cold water, three tablespoons cooked rice, two teaspoons salt, one-eighth teaspoon pepper, one teaspoon minced parsley. cut all the meat from fowl, reserving the breast whole. cut the rest into bits, break the bones and put them with the meat and salt water into the kettle. place the breast on top of the other meat. cook four hours. remove the breast as soon as tender. skim often at first, strain and add rice and breast cut in dice, also seasonings and parsley. okra soup one quart okra, two quarts tomatoes, five pounds shin of beef, five quarts water, one and one-half tablespoons salt, few grains cayenne. cut the okra in short bits, skin and slice the tomatoes, cut meat in thin slices across the grain and put all together in kettle, with seasonings and water. bring to a boil and skim well. simmer steadily six or seven hours. remove all bones and unsightly pieces. skim off grease before serving. bouillon for receptions or other large parties. it is simply beef tea on a large scale and should be prepared like a plain soup stock, allowing one pound of meat and bone to each pint of water. season with pepper, salt, celery and onion, if liked. it is best made the day before it is served. set on ice over night, remove every atom of grease, strain and clear according to the direc- tions given, and serve hot or iced. puree soup one large carrot, one large onion, one good sized sweet potato, two irish potatoes, two tablespoons butter. slice the onion and fry brown in one tablespoon of the butter. dice all the other vegetables and add onion. boil for one and one-half hours in about three quarts of water. put through puree sieve. add the other tablespoon of butter. add little sweet cream or thick- ening if you wish. salt to taste. mrs. j. w. brogdon. corn soup boil one can corn in two quarts water one hour and strain through a colander. cream one tablespoon butter with one tablespoon flour, add to corn with one pint milk, pepper and salt. just before serving put half a pint of whipped cream in tureen and pour over it. mrs. h. f. dennis. mrs. l. f. carpenter. corn chowder three medium sized tomatoes, one onion, three or four ears of corn brown onion in quite a little butter, add corn and tomatoes. cook slowly about one half hour, then add one cup cream, a little paprika and salt. mrs, e. richardson. knox gelatine comes in two packages-plain and acidulated page nina the dime savings bank detroit, michigan member federal reserve system resources over $ , , . your dollar represents your time and effort, and stands for what you have accomplished. you do not want your work to go for nothing. the dollars you deposit in a dime savings ac- count will supplement your earning power with their own. % interest, compounded twice a year. main office, fort and griswold sts. branches covering city "at it over years” famous for fine furs “quality is remembered long after price is forgotten" manufacturers, wholesalers, retailers coats, wraps, neckwear in all the wanted furs--moderately priced. cold storage for furs, woolens, etc. absolute protection against damage or loss, at low cost. w geo.p. furcÓ. washington at grand river page ten corn soup one can corn, one pint boiling water ,one pint milk, two teaspoons but- ter, two teaspoons flour, one teaspoon salt, one-eighth teaspoon pepper, one slice onion. chop corn, add water and simmer twenty minutes, then put through sieve. scald milk and onion. add milk to corn. prepare flour and butter as for white sauce and add to the liquid. serve with croutons. mrs. e. j. osband. cream of chicken with oysters to two quarts rich chicken broth add one quart oysters and one quart milk. bring to a boil; season with salt and pepper. clam soup. one can minced clams, one quart milk. add clams to hot milk and bring to a boil. season highly with salt, pepper, a little onion juice and serve piping hot. bean soup soak one pint of beans over night, boil in two quarts of cold water. when this boils, pour it off and replace with two quarts boiling water; sim- mer three hours. the last hour add celery tips and few rings of sliced onion. put through colander, mashing beans. return to fire and when it boils add one pint hot milk and one tablespoon butter. white soup four onions, four potatoes, boil, mash and put through colander; add one beaten egg, one quart hot milk, a little salt and butter. potato soup for two dice four medium potatoes and an onion and bits of celery. cook twenty minutes. add one pint of milk and salt, pepper and butter to taste. bring just to boiling point. mrs. d. d. smith. potato soup dice one-quarter pound of salt pork or bacon. put in kettle and fry. add one quart of water, four good sized potatoes, diced, one medium sized onion, finely chopped. add salt pepper and celery salt. cook slowly one- half hour. blend two tablespoons of flour with one cup of milk. add to the hot soup, stir until it comes to a boil. this will serve four people. mrs. e. a. walker. cream of tomato soup cook together for twenty minutes one quart of tomatoes, one pint of water, four cloves, two teaspoons sugar, a small bay leaf and one small onion cut in slices. strain and add one teaspoon salt, one-eighth teaspoon soda. melt three tablespoons butter, add three tablespoons of flour, when thoroughly mixed add to strained liquid, boil three minutes. then add one quart of scalded milk just before serving. mrs. e. a. walker. fetters flowers, e. adams, main . woodward, market pagi eleven do you own an automobile? insure it with tomato bouillon two quart cans of tomatoes, two quarts of water. add small onion, salt and pepper and boil until tomatoes are soft. remove onion and put tomatoes though a strainer then add one pint of bouillon. a little soda shoud be added to the tomato. this quantity will serve about thirty. tomato soup one peck tomatoes, one stalk celery, chopped, four onions, chopped. boil and strain. then cook down half. add one-half cup flour and one- half cup butter. seal and use for casserole dishes, macaroni or soup. mrs. j. n. miller. split pea soup one cup dried split peas, three pints cold water, two tablespoons butter, two tablespoons flour, one-half teaspoon sugar, one teaspoon salt, one-eighth teaspoon white pepper, one-half onion. pick over and wash the peas. soak over night or for several hours in cold water. put them on to boil with onion in three pints of fresh, cold water, and let them simmer until soft, about three hours, adding more water as it boils away, to keep three pints of liquid in the kettle. keep it well scraped from the sides of kettle. when soft rub through a strainer and put on to boil again. add water, stock or milk to make it the desired consistency. rub the butter and flour together, and when the soup is boiling, thicken. season, and when it has simmered ten minutes, serve with croutons. cream pea soup one can peas, one slice onion, two teaspoons sugar, two tablespoons butter, two cups water, two tablespoons flour, two cups milk, one teaspoon salt, little pepper. drain peas from liquor, add sugar and water. simmer twenty minutes. rub through sieve, heat and thicken with butter and flour rubbedtogether. scald milk with onion, remove onion and add milk to pea mixture. mrs. h. h. blakely. cream of celery soup two small potatoes, one small onion, one-half dozen stalks of celery, slice, cover with hot water, boil till tender. boil most of water off, then drain off in dish, mash fine the vegetables, then add sufficient milk and cream. rub to a cream butter size of an egg and a teaspoon of flour, add to soup and let it come to a boil. add a little parsley, salt and pepper to taste. serve with crisps made of thin slices of bread, buttered on both sides, cut in small cubes and then placed in the oven and browned. mrs. bruce simpson. noodle soup take a veal soup bone; cook by starting it in cold water and cook un- til meat falls from bone. strain. vegetables may be added before you finish cooking to give a different flavor then strained out. fetters flowers, e. adams, main . woodward, market page twelve the s. s. glass corporation, insurance and real estate noodles one egg beaten light; salt, flour to mix stiff so you can roll out. let stand one hour. then roll up and beginning at the end slice very thin. cook about five minutes. vegetable soup cook a beef bone with about one pound of meat on it, in two quarts of water. when done add one cup each of finely chopped cabbage, carrots and potatoes, one can tomatoes, two tablespoons of rice. salt and pepper to season. cook twenty mniutes. serve with crackers. mrs. e. a. walker. vegetable soup one good sized soup bone or three pounds soup meat. put on in cold water, bring to boil and skim. salt and pepper to taste. boil slowly. add vegetables one hour before it is done; two small onions, two carrots, one small turnip, two.potatoes and a little celery, diced. when done add a little chili sauce. mrs. l. f. carpenter. vegetable soup cook two or three pounds rib boiling beef for an hour then add two cupfuls each cabbage and tomatoes, one cupful each celery, green epper, turnips, onions, carrots and potatoes, all cut in small pieces. add salt and pepper to suit the taste and cookslowly for three hours. mrs. f. e. henry. glengary soup two tablespoons of oatmeal, one quart cold water. cook one-half hour then add two medium sized potatoes sliced, two onions, boil until tender, strain all through a wire sieve, add salt, pepper and a lump of butter, serve hot. if too thick, thin with hot milk or any meat stock. cora howes. cream of celery soup with rice one-half pound celery, one-fourth cup rice, one quart cold water, two tablespoons butter, drippings or other fat, one teaspoon onion juice, two teaspoons salt, one-fourth teaspoon pepper, one quart milk. cut celery in half-inch pieces. cook rice and celery in the water until both are tender. press them through a colander and add the fat, the seasonings and the milk and reheat. mrs. d. m. robins. tomato soup one peck tomatoes, one-half dozen onions, medium size, one large head celery, one-half cup melted butter, one-half cup flour, one-quarter cup sugar, one-quarter cup salt, one-quarter teaspoon red pepper. cook toma- toes till soft, then strain. cook onions and celery in two quarts of water till soft. strain and add to tomatoes. put in other ingredients and cook till thickened (like gravy). bottle while hot. mrs. e. c. roraback. knox gelatine is guaranteed to please or money back page thirteen escalloped salmon (with green peas). one can salmon, one half can peas, cracker crumbs, butter, salt, pepper and white sauce. sprinkle a layer of cracker crumbs in bottom of dish, over this a layer of salmon, on this some peas, a little butter, pepper and salt. moisten with white sauce. repeat until pan is full, covering top with cracker crumbs dotted over with butter. bake a nice brown. mrs. s. straith. boiled fish in a potato border two cups of cooked fish, flaked, two cups of hot or cold mashed po- tato, one hard cooked egg, one cup of drawn butter sauce, one tablespoon of minced parsely. press the potato through a ricer letting it fall lightly around the edge of baking dish to form the border. in the center of the dish put alternate layers of fish, sliced eggs and sauce, sprinkling each with parsley. place in hot oven until sauce bubbles. serve in baking platter. mrs. ernest r. seward. codfish balls two cups codfish or tuna, two cups mashed potatoes, one egg well beat- en, three tablespoons butter. make desired size and shape, roll in egg and fry in deep fat. mrs. e. j. osband, salmon croquettes one small can salmon, two cups rice, season with salt and pepper, one half cup crackers rolled ; make into small cakes, roll in egg and cracker crumbs. fry in fat deep enough to prevent burning. mrs. h. b. bogrette. boiled halibut soak in tepid water until sufficiently fresh, theri boil about five niin- utes in very little water. serve hot with butter and pepper. baked halibut freshen one hour in tepid water, bake from one-half to one hour ac- cording to size. serve with drawn butter gravy. cafiltha fish bone two or three white pickerel; chop meat fine, and add two chopped onions, mix with this the same quantity of bread crumbs as of fish, and season with salt and pepper, and garlic also if desired. put into a bag and shape in loaf form; place in a large kettle, and pour over it two or three quarts water and four diced onions. boil slowly two hours, then cut bag open and lay the loaf on a platter garnished with lettuce, parsley, or steamed carrots. (this is also good with salmon or tuna fish.) mrs. c. m. heiserman. escalloped salmon bone one can salmon, add one half loaf bread crumbs moistened with water. stir in one or two eggs, add salt and pepper, and stir up lightly and fry in bacon fat or butter. mrs. c. m. heiserman fetters flowers, e. adams, main . woodward, market page fourteen oysters “old tray licked all the oysters up, puss never stopped at crimps, but munched the cod, and little kit quite feasted on the shrimps." thomas hood. fried oysters mix one cup cracker crumbs with half cup corn meal and add little salt. beat the eggs and for each egg add one tablespoon water, then dip in egg and crumbs, lay on platter until all are dipped then repeat the pro- cess. fry in half butter and half lard. the water prevents the cover from cracking off. oyster patties line the patty-tins with rich puff paste. season the systers (after hav- ing dried them on a napkin) with salt and pepper. place three or four in each tin, according to size, and add a little butter to each, wet the edges of the crust and cover, pinching the edges together tightly. bake about twenty minutes in hot oven. mrs. ellen green. little pigs in blankets slice bacon thin, wrap each oyster in a slice and fasten securely with a tooth pick. place in baking dish and bake until bacon is crisp. mrs. j. f. selleck. oyster cocktail place small oysters on ice until needed. make sauce of two table- spoons tomato catsup, twelve drops tabasco sauce or one teaspoon pepper sauce, juice of one lemon, one half teaspoon grated horse radish, little salt and paprika. add two tablespoons oyster liquor. mix thoroughly and set on ice to chill. put five oysters in each glass, pour sauce over and serve at once. mrs. f. p. child. royal scallop one cup salmon (canned), three hard boiled eggs, two cups white sauce, two cups buttered crumbs, seasoned with one fourth teaspoonful salt and one eighth teaspoonful pepper. rule for white sauce; four tablespoon- fuls butter, two tablespoonsful blour, one half teaspoonful salt, one eighth teaspoonful cayenne, two cups hot milk, seasoned slightly with mace. break up salmon with fork and remove bones. butter a baking dish and put one layer of crumbs, one layer of salmon, one layer of eggs (cut in layers or chopped), one layer of sauce. repeat until dish is full, cover with buttered crumbs, brown in hot oven. mrs. h. g. dollison. knox gedatine makes desserts, salads, candies, puddings, ices, etc. page fifteen fish and shell fish "i fished all day and caught a cold; and just at night i had a bite. 'twas not for naught i fishing went, i hooked at least an appetite.” baked salmon with tomato sauce. to one can salmon add one cup tomatoes, one half cup water, one sliced onion, three whole cloves, one teaspoon vinegar, two teaspoonfuls butter, one and one half teaspoons flour, one half teaspoon salt. pepper to taste. cook tomatoes, water onions and cloves twenty minutes. melt butter, add flour and stir into hot mixture. add salmon and put in baking dish, pour half the sauce around it and bake thirty-five minutes, basting often. re- move to hot platter, pour remaining hot sauce around it and garnish with parsley. mrs. d. m. robins salmon loaf. two cups salmon, noe cup stale bread crumbs, one teaspoon onion juice, one teaspoon chopped parsley, three eggs. flake salmon fine, mix with bread crumbs and seasonings and moisten with the well beaten eggs. pack into a buttered mold and steam for two hours. serve hot. any left over of this dish may be broken into small pieces, and served with mayonnaise, making a palatable salad. mrs. d. m. robins. parsley butter (for fish) one half tablespoon chopped parsley, half teaspoon salt, one fourth cup butter, one eighth teaspoon pepper, one tablespoon lemon juice. cream but- ter, add salt, pepper, parsley and then lemon juice slowly. tuna fish souffle. one can tuna fish, one half cup bread crumbs, one half cup milk, salt, pepper, juice of one lemon, chopped parsley, paprika, three eggs. cook bread crumbs in milk ten minutes. add fish and seasoning. beat eggs separately. fold whites in last. bake until firm. eveline bersey. shrimp wiggle. melt four tablespoons butter, one half teaspoon salt, two even tablespoons of flour, dash of cayenne, then gradually pour in one and one half cups of milk. when it thickens add one cup of shrimps and one cup of french peas. remove as soon as heated through. salmon may be used instead of shrimps and is very good. mrs.f. g. dodshon. frog legs. wash and wipe in dry towel, fasten the feet together and dip them in beaten egg, roll in fine crumbs, then fry in hot fat. serve on hot platter with slices of lemon and parsley. mrs. d. a. thomson. where recipes call for gelatine use knox sparkling gelatine page seventeen is your heating boiler insured? if not see ) fish chowder. two pounds fresh haddock, one large onion, four potatoes, sliced, one fourth pound fat salt pork, butter size of egg, one quart milk, salt and pep- per. fry pork cut fine, place in kettle, add fish (cut) in alternate layers with potatoes, and onion, season, add enough water to cover; cook one half hour. add milk, butter and crackers. bring to boiling point and serve. mrs. h. b. bogrette. shrimp relish. two onions fried a golden hour in butter, add one cup boiled rice, one half pint cream, one can shrimps. heat before adding one half cup catsup. serve very hot. mrs. frank r. hutchinson. lobster wiggle. (six portions) melt three tablespoons butter and add three tablespoons flour, one tea- spoon salt, one quarter teaspoon paprika and one quarter teaspoon celery salt. mix well and add one and one half cups milk and cook until creamy, then add one tablespoon chopped cooked green peppers, two teaspoons pimento, one cup peas, one cup lobster, one teaspon salt and cook three minutes or until very hot. add well beaten yolks of two eggs and cook one minute. serve on triangles of toast. mrs. h. d. chase. tartare sauce. chop one tablespoon sweet pickle, one tablespoon parsley, one tablespoon stuffed olives, one teaspoon capers, one half teaspoon onion and one quarter teaspoon salt and add to one half cup of mayonnaise. mrs. h. d. chase. welsh rarebit. one fourth pound rich cream cheese, one fourth cup milk or cream, one egg, one teaspoon mustard, one fourth teaspoon salt , speck of cayenne pepper. melt butter in chafing dish, add seasoning and cheese, when melted add milk and stir rapidly, when smooth add egg well beaten and cook until it thickens. serve on toast. blanche wilson. creamed lobster. one half can lobster or two pounds fresh, one fourth cup butter, one half tablespoon flour, one half teaspoon salt, few grains cayenne, speck of nut- meg, one cup thin cream, yolks of two eggs. cut lobster in small cubes, melt butter, add flour, seasoning and cream gradually. add lobster and when heated add the beaten yolks. planked white fish. clean, split and hone a three pound fish. put skin side down on a hot oak plank, one and one half inches thick and a little longer and wider than the fish. sprinkle with salt and pepper and bruch over with melted butter.. surround fish with a border of coars salt to prevent plank burning. bake twenty-five minutes in hot oven. if cooked in gas range have flame over fish. fetters flowers, e. adams, main . woodward, market : page eighteen salmon (in mold). drain one pound can salmon from the liquor, rinse well and flake. mix together one half tablespoon sugar, one half tablespoon salt, one half table- spoon flour, one teaspoon mustard (groud), few grains cayenne, add two eggs yolks, one and one half tablespoons melted butter, three fourths cup thick cream or milk and one fourth cup malt vinegar. cook in double boil- er stirring constantly until mixture thickens. add three fourths tablespoon gelatine previously soaked in two tablespoons cold water, strain and add to flaked salmon. fill mould and serve with or without cream sauce. salmon au gratin. one can salmon; make a cream gravy of two cups milk, thicken with two tablespoons flour, lump of butter, pepper and salt to taste. place in buttered dish alternate layers of salmon sprinkled with cracker crumbs and the cream gravy. over the top layer of cream gravy sprinkle cracker crumbs and place dots of butter. bake fifteen to twenty minutes. serve with sliced lemon. scalloped salmon. one can salmon, one cup white sauce, one cup bread or cracker crumbs. take out all bones and skin and juice from fish, butter a baking dish, put in a layer of fish, then a layer of buttered and seasoned crumbs, then a layer of fish then crumbs. pour the white sauce over, cover the top with buttered crumbs and brown in oven. salmon loaf. one pound can salmon, one cup fine bread crumbs, two eggs, or half cup milk, one teaspoon lemon juice, one half teaspoon onion juice, one table- spoon fine chopped parsley, a dash of paprika, one half teaspoon salt. remove skin, bones and liquid from fish and pick fine, mix together thor- oughly with other ingredients, and turn into buttered mold. cook in a steamer, or in the oven in a dish of hot water about one half hour or until the center is firm. serve hot with sauce. garnish with parsley. cream sauce. melt two tablespoons butter, add two teaspoons flour, a few grains of mace and cayenne, then add one cup milk and the strained salmon liquor. cork until smooth. salmon cutlets. one can salmon, one half cup bread crumbs, one halt cup white sauce, one half lemon, one teaspoon salt, dash paprika. remove skin and bones, chop salmon fine, pour over juice of one half lemon, mix in bread crumbs then white sauce. " shape into cutlets and dip in egg and cracker crumbs. and let stand for two hours. fry in olive oil or half lard and half butter. can be served with french peas. salmon croquettes. from one can salmon take bones and bits of skin. mix with meat one egg yolk, one half cup cracker crumbs and pinch of salt and pepper. roll in balls, then dip first in beaten egg, then in cracker crumbs. let stand several hours and when ready to serve, fry in deep fat until a rich brown. serve with sliced lemon, or with cream sauce. mrs. d. d. smith. fetters flowers, e. adams, main . woodward, market . page twenty meats and poultry “some hae meat and canna eat, and some would eat that want it. but we hae meat, and we can eat, sae let the lord be thankit." burns. roast beef have the oven hot and do not put water in the pan; pepper and salt it slightly and moisten the meat with the juices and fat that will soon be made in the pan. let the oven cool a little after the cut surfaces are browned. to kettle roast meat take beef or fresh pork, three or four pounds, and allow two hours to cook. wash, place in kettle, season well, pour upon it cold water enough to partially cover. turn it over occasionally while boiling and when ten- der cover and let it roast in the kettle. mutton should be par-boiled first. veal does not need so much time. beefsteak broiled lay a thick tender steak upon the gridiron, well greased with suet, over the coals; when done on one side have ready a platter well warmed, with a little butter on it, lay the steak without pressing it, cooked side down, then quickly place it upon the gridiron again and cook the other side. when done place upon the platter, spread with butter, season with salt and pep- per, serve on hot plates, garnish with sprigs of parsley. beefsteak smothered in onions grease a hot spider with butter or suet and fry the steak until half done then cover, very thickly, with sliced onions, season well with butter, pep- per and salt, and put a little water in the spider to prevent burning. cover closely and set where they will cook more moderately. serve hot with onions on top of steak. beefsteak pie take some fine, tender steaks, beat them a little, season with salt and pepper and put bits of butter over the whole surface. dredge a teaspoontui of flour over, then roll up and cut in pieces two inches, put a rich pie paste around the sides and bottom of basin, put the steak in and nearly #il! thor basin with water. add a piece of butter the size of an egg, cut in small pieces, dredge in a little flour, add a little salt and pepper. roll a top crust to half an inch thickness, cut a slit in center. dip your fingers in flour and neatly pinch the top and side crust together all around the edge. bake an hour in quick oven. mrs. frank marshall each package of knox gelatine makes four pints of jelly page twenty-one compliments newton packing co. packing house market - th avenue phones, walnut - magazine subscriptions, all kinds american woman's home companion fannie m. williams your money should earn we pay it funds always available when needed highland park savings & loan association agencies, ferndale and royal oak woodward at cottage grove stanley northway -r club rates oakland ed. sheer pharmacy fresh dressed poultry hamilton blvd. e. p. steele, ph. g. phone market cor. oakland and euclid av. e. page twenty-two savory stew one and one half pounds round steak, one pint boiling water, one sliced onion, two tablespoons catsup or chili sauce. cut the meat in small pieces and brown in hot butter or suet. add other ingredients and cook very slow- ly until meat is tender. mrs. s. straith swiss steak get slice of choice round steak cut nearly two inches thick. remove fat and bone. criss-cross steak with a chopping knife on both sides, chopping into the meat all the flour it will hold. sear a little in suet, or tablespoon each of butter and lard in an iron frying pan, then partly cover with water. cover and let cook slowly for three hours. add salt and pepper when about half done. sliced onions may be added if desired. mrs. d. d. smith spanish roast take a roast two inches thick, season with salt and pepper. slice two onions over it, sprinkle with flour, pour on one cup of catsup, add potatoes and roast in an oven not too hot, two and a half hours. add a little hot water if needed. mrs. ernest r. scward spanish steak one round steak, two medium size onions, one quart canned tomatoes and one green pepper. have steak cut from one inch to one and a half inches thick. sprinkle with salt and pepper. sear on both sides in a hot frying pan. put in baking dish, pour the tomatoes over with chopped pep- per and onions sliced very thin. bake forty-five minutes. mrs. d. m. robins hamburger steak with noodles take one and a half pounds round steak, put through food chopper. then brown in butter, add a little water, one pint tomatoes, two large onions, two sweet green peppers, salt and pepper to taste. boil thirty minutes, then thicken gravy and serve over noodles which have been boiled, blanches and reheated in butter. frank r. hutchinson. hamburg en casserole place thick layer of sliced raw potatoes in buttered caserole, salt and pepper, then add a layer of sliced onions, season, then a layer of hamburg steak as much as desired. season with salt and pepper, add a pint or more of stewed tomatoes and bake until the vegetables are tender. mrs. howard simpson. spaghetti one quart tomatoes, one package spaghetti, one pound hamburg steak, one quarter cup bacon fat, two green peppers, grated cheese. put bacon fat in frying pan, add pepper and meat and brown well. cook until done. add the tomatoes. cook spaghetti. when all are cooked and seasoned, put together and mix well. serve on plate covered with snappy cheese (grated). fetters flowers, e. adams, main . ., woodward, market page twenty-three do you carry burglary insurance on your home? see ] shredded veal one pound round of veal, small piece of suet, one half cup hot water. fry veal brown on both sides in suet. boil slowly one hour. add two cups diced celery, boil one half hour, or until celery is well done. shred veal, season highly and serve on plain boiled rice. mrs. carleton e. ehle steamed veal dip a veal steak in fine bread crumbs, then in egg, and again in bread crumbs. fry in butter long enough to brown the crumbs, then put in a basin and pour over it one cup of white sauce. put in a steamer and steam from two and one half to three hours. sauce. put two tablespoons of butter in saucepan and stir until melted and bubbling, add two tablespoons of four in which is mixed one quarter teaspoon of salt and a few grains of pepper, and stir until thoroughly blended. pour on gradually one cup of milk, stirring unitl well mixed, then beating until smooth and glossy. mrs. j. f. miller. veal birds veal cutlets cut in pieces three inches square. cover with highly seasoned dressing. roll up and pin with toothpicks. roll in flour, brown in butter and cook slowly about three quarters of an hour. make brown gravy. mrs. e. richardson. lamb en casserole roll lamb in flour which has been salt and peppered. brown lamb in hot butter or fryings. place lamb in roaster, fill frying pan with water and thicken like gravy. add to gravy three quarters cup of catsup and one large onion chopped fine. pour over lamb, bake two and one half hours, then add one can drained peas. bake one half hour. mushrooms can be added to gravy with catsup and onions if desired. katherine sanford. broiled mutton chops cut chops from tenderloin of mutton, remove portion of fat. rub bars of broiler with a little fat and lay on chops. while broiling turn often and in about eight minutes they are done. season with salt and pepper and rub a small piece of butter on each chop and serve on a hot platter. mint sauce half cup vinegar, quarter cup chopped mint leaves, one tablespoon powdered sugar. add sugar to vinegar. when dissolved, pour over mint and let stand minutes on back of range to infuse. use diluted vinegar. mrs. e. h. wicks delicious pork chops put a layer of pork chops in the bottom of a dripping pan and cover them with onions sliced thin. season with pepper and salt and pour over them one cup of water. bake one hour. l mrs. w. s. watson use knox gelatine if you would be sure of results page twenty-four office, main . res., hem. r edwin bond floyd d. hastings groceries and meats -choice- manager empire bldg., clifford st. detroit, mich. kenilworth ave. tel. empire - metropolitan life ins. co., new york deilveries, : a. m. : p. m. let m. mcfadden have your orders for coal, coke or wood we deliver any place a motor truck can go. we do moving, trucking and storage by men who know how not the cheapest but the best is our motto phone cedar fort st. w. phone cedar market r. j. monteith sons knobby tailors specialists in butter, eggs, pure maple syrup and honey, tea and coffee cleaners & dyers phone walnut h. queen stanton ave. woodward ave. at mt. vernon refrigerator wagons page twenty-six if you need more insurance on your furniture, see cup bread serve. meat loaf three pounds veal on beef, half pound salt pork chopped fine, two cups rolled crackers, two cups sweet milk, quarter cup butter, one tablespoon salt, one tablespoon pepper, three eggs. bake two hours. mrs. h. zanger. veal loaf chop three pounds veal and one quarter salt pork, one crumbs, three teaspoons salt, one teaspoon black pepper, a little red pepper, and a pinch of cloves. work in thoroughly two raw eggs; put in a mould and steam three hours; remove and put in the oven a short time to dry off. mrs. belle f. hill veal loaf and tomato sauce grind one and a half pounds of veal and one quarter pound of pork together. season with pepper and salt, adding one egg, three tablespoons milk, and one cup cracker crumbs. place half the prepared meat in roast- er, lay two hard-boiled eggs end to end on top; then add remainder of meat, pouring half can of water around it. bake until brown. sauce for meat strain one pint of tomatoes, season with salt, pepper and butter. thick- en with one tablespoon of flour, wet with little milk. pour over meat and mrs. j. e. atkinson veal fricassee cook about two pounds of lean veal with bay leaf, onion, three cloves, salt and pepper. cut in small pieces and pour over the following. melt two tablespoons butter and thicken with flour. beat egg in cup, fill cup with cream, add slowly to the broth. vinegar to taste. mrs. w. t. kuhlman chili con carne three quarter round steak cut in small pieces and browned in butter, one medium sized onion cut in pieces, two cups tomatoes, one tablespoon chili powder, two little red peppers, half teaspoon celery seed ground, half teaspoon sage (may be omitted), one large sweet pepper, salt. cook about half hour, then add one can kidney beans and cook slowly half hour longer. mrs. e. richardson chili con carne one pound hamburger steak, browned in butter; one small can toma- toes strained; two sliced onions, one can kidney beans, a little sugar, salt and cayenne pepper to make pretty hot. cook slowly about one hour, or mrs. t. c. loveless chili con carne one pound chopped beef, one can tomatoes, one can red kidney beans, three onions cut small, six potatoes diced, one stalk celery cut fine, paprika and salt to taste, two quarts water, boil three hours. mrs. w. c. bowen more. all you add is water and sugar to the knox acidulated package page twenty-eight paterson flower shop woodward ave. “everything in flowers” market market everything for the table fresh fruits and vegetables daily alhambra grocery and meat market meats of quality poultry and fish four deliveries daily woodward avenue three doors south of alhambra theater h. a. marohn a. j. goetzinger woodward hardware company, inc. sanitary and heating engineers high grade builders' hardware, sporting goods, cutlery, house furnishings - woodward avenue market tel. market prompt delivery you don't have to worry about your meats and poultry when you order from us, as we carry nothing but high grade meats and fresh dressed poultry. carpenter's market clairmount avenue our motto: no misrepresentation page thirty goulash half package spaghetti, half cup rice, one onion, half pound ground beef, one pint tomatoes. cook each separately, mix, put in baking dish. cover with crumbs and grated cheese. mrs. w. t. kuhiman cottage pie, cover bottom of small greased baking dish with hot mashed potatoes (or cold), add a thick layer of roast beef (or any cold meat), cut in pieces or ground. season with salt and pepper, and onion juices and moisture with some gravy, cover with a thin layer of potatoes and bake in 'hot oven long enough to heat through. mrs. p. j. wilson. corn beef creamed creamed dried beef can be made delicious by covering with cold water, heat slowly when slices of meat have increased in size, by absorbing the water, drain and cover with a thick white sauce. mrs. chas, u. hiscock hash the best meat for a hash is from a stew or the sides of a a la mode beef; the corned beef is excellent and any scraps of old meat can be used if care be taken to first simmer until tender all tough bits. mince evenly but not too fine, allowing one quarter fat to lean. add an equal bulk of chopped, freshly cooked potatoes, mix well together and season with salt and pepper ; moisten with cream, gravy or rich broth, add a tablespoon of butter or good beef drippings to a frying pan and when smoking hot add the hash even over the top. cook over a moderate heat for twenty minutes without stirring so that a brown crust may form over the bottom, fold over and turn out like an omelet on a hot platter. this hash may be baked in the oven instead of over the fire. danish stuffed cabbage. get about one pound of beef and one third of pork, and have the butcher grind it fine. then, when you get home put it through your own grinder twice more, using the fine knife, adding two or three onions and grinding them with the meat. then put the meat in a mixing bowl tnd mix it thor- oughly with a wooden mixing spoon. add salt and pepper, and alternately turn in milk and flour until it is of such consistency that it can be molded into balls. pick the leaves from a head of cabbage, being careful that they are not torn or broken. wash and drain them. take about a cupful of the meat, mold it into a ball, wrap it in about three or four layers of the cabbage leaves, and tie firmly with a soft cord. put these balls into a kettle of boiling water. the water should cover the balls well. with these you can boil sweet and white potatoes, peeled and cut in halves. cook- ing with the meat and cabbage gives them a delicious fiavor. butter gra'y is served with this dish, and is made by melting a large lump of butter in a saucepan, adding flour and thinning it to the right consistency with the water in which the cabbage has been cooked. when the dinner is cooked remove the cord from the cabbage, arrange the puddings on a platter and surround them with potatoes. fetters flowers, e. adams, main . woodward, market page thirty-one we e invite you to join the , detroiters who find this a good place to bank. wy special facilities and accommoda- tions for women. "branch offices everywhere wayne county and home savings bank main office: griswold and michigan ideal recipe- for systematically saving money, protecting your dependents, creat- ing an estate and securing an annuity for old age: we have now , , depositors with assets of $ , , , . returned to depositors $ , , in dividends for . classes for all from year to years of age, and for any amount from c upward. for full details, see or call, chas. a. schurtz phone linwood -w seneca avenue page thirty-two poultry "here's to our national birds, the amerigan cagle and the thanksgiving turkey! may the first give us peace in all our states, and the last a piece for all our plates." jessie laurence. roast turkey. dress the fowl, being careful not to break the gall, draw tendons from the leg with a pair of pliers. this is done by catching hold of them at the joint after the feet have been removed in the usual manner. wash thor- oughly outside and in, then fill the stuffing made from dry stale bread broken in pieces and wet slightly with cold water. do not have the stuffing wet; merely moist; 'season with half a cup of melted butter, salt, pepper and powdered sage. allow ample time for roasting--for a large fowl four hours is none too much. remove the fowl from the pan and brown the gravy. add the chopped giblets if so desired, thicken with flour wet un with cold water, stirring it in when the liquid is not at boiling point, as this prevents lumps from forming; set over the fire and stir constantly until the gravy thickens. jessie laurence. roast turkey no . procure a nice young turkey, dress nicely, rub with salt aud pepper in- side and out, and fill with dressing made by pouring boiling water over bread crumbs, plenty of butter, salt and pepper to taste, a little sage. the giblets cooked tender and chopped fine, one can of oysters chopped and added to bread. stuff turkey and sew up. when ready to put in oven, make a paste of flour and water. roll out and spread over turkey, baste often, take off cover when turkey is done but browning, which will be in about three hours if turkey is young. lena b. high. turkey escallop. cont.nue make a pint of gravy from the bones and skin, chop the bits of meat, picked from the bones, very fine. have ready a buttered baking dish, with a layer of dried or rolled bread or cracker crumbs, add a layer of minced turkey and dot with bits of butter, seasoning with salt and pepper. moisten each layer with some of the gravy, and milk, and so until the dish is full. let the top layer be of crumbs, seasoned and dotted with butter and moistened with the gravy and milk, mixed, beateni up with two eggs. spread it smoothly over the top about one quarter of an inch thick; invert a pie dish over it and bake in a moderate oven until it begins to bubble at the sides; remove the cover and brown. for dainty delicious desserts use knox gelatine page thirty-three the s. s. glass corporation, insurance and real estate chicken a la king. boil one fat chicken until tender, when cool cut into cubes, inelt two tablespoons butter, mix until smooth with two tablespoons of flour, add gradually one pint of liquor in which the chicken has cooked and which has been previously strained, one half pint cream or milk, little worches- tershire sauce, tomato catsup, paprika, salt and pepper, one green pepper chopped fine then add the chicken, a small can of mushrooms, and cook thoroughly. serve on toast. some prefer to use peas instead of mush- rooms. mrs. r. m. fairchild. cream chicken. cut the chicken into nice pieces for serving, salt, place them in baking dish, cover with one cup cream and a little butter. bake uncovered untu tender. use milk for gravy. mrs. e. m. rixon. chicken creole. fry three sliced onions in three tablespoons of hot drippings until light brown; disjoint a large tender chicken, roll in flour and fry in hot fat until brown, then place in a large heated casserole; add to the fat twb table- spoons flour, add slowly one pint strained tomatoes, three minced green peppers, a sprig of parsley and a teaspoon salt. cook five minutes, add onion and pour over chicken, bake two hours. chicken chop suey one chicken, three or four pounds in weight, cut up and boiled in water until tender. let stand until cold. one cup rice boiled in three quarts water, one can mushrooms, (button) braised in two tablespoons of butter until it is all absorbed by mushrooms. make a cream sauce of one cup milk, one cup cream, two tablespoons cornstarch. cut all the meat from the chicken into small pieces. butter a baking dish and put in a layer of cream sauce then a layer of mushrooms. cover with another layer of sauca continue the layers until all the ingredients are used, having a layer of the sauce on top, which sprinkle with bread crumbs and little bits of butter. bake for twenty minutes. this can also be baked in individual moulds. quail. quail are very nice to stew until nearly done, then roast in the oven to a nice brown, basting often with melted butter and water, serve on soft buttered toast. croquettes. take one pint of finely chopped cooked meat, chicken, veal, beef or a mixture of all. make a cream sauce of one cup milk, one tablespoon butter and two tablespoons flour creamed together. mix the meat, let it stand until cold, make in a shape wished, roll in cracker crumbs, then in egg, then in crumbs again, fry light brown in deep fat. salt and pepper to taste, dash of nutmeg, onion juice and sage may be added if desired. fetters flowers, e. adams, main . woodward, market page thirty-five put it to any test the more tests you make the more enthusiastic you become over the grand prize eureka vacuum cleaner eureka try it free at our expense and if you decide to buy you can make a small payment down, balance in easy monthly payments. eureka vacuum cleaner co. broadway empire branch stores: washington blvd. woodward ave. made in detroit the car of the american family hupmobile lewis bros. inc. “courtesy and service” ray m. lewis member dr. rice's class clarence e. lewis member young men's class market e grand blvd. page thirty-six “ ” cataract washer ask you should own your neigh- bor tne nineteewnundred washerco namton new york.usa! a “ " cataract washer why scoil cataract call for a free demonstration “ ” washer company tel. cherry broadway page thirty-eight vegetables what will not luxury taste? .earth, sea and air, are daily ransacked for the bill of fare." stuffed potatoes. bake the potatoes, open and mash them, mix with meat or cheese. put back in shells, cover with beaten white of egg, put back in oven and leave until egg is browned. mrs. e. gudakunst. oven french fried potatoes. did you know that you can fry french sliced potatoes in the oven, much easier than on the top of the stove, and without any odor? peel and slice as usual, put two tablespoons grease in baknig pan, put in layer of potatoes with more grease, put into a piping hoi oven. bake one half hour. they must be baked quickly. salt after taking from oven, mrs. robt. c. kingsley. "my america" potatoes. two cups diced cold boiled potatoes, two level tablespoons butter, two level tablespoons flour, one cup milk, one fourth pound american cheese (cut small), one tablespoon finely cut parsley. melt butter, add flour and milk, cook slowly until smooth and creamy, add cheese and continue stirring until cheese melts. add parsley. mis the sauce through the potatoes and spread in a shallow breaker or deep pan, cover top with bits of butter and brown in oven. mrs. robt. c. kingsley. potato croquettes. pare, boil and mash six good sized potatoes, add one tablespoon butter, two thirds cup sweet cream, the whites of two eggs well beaten, salt and pepper to taste. when cool enough to handle, work into shape, roll in egg and cracker crumbs and fry in 'hot lard. mrs. frank marshall, candied sweet potatoes. boil potatoes with skins on. peel and cut lengthwise. roll in brown sugar and place in buttered pan and pour on a little maple syrup. alrs. f. g. dodshon. / baked corn. one can corn, one egg, one-fourth cup milk, salt, one tablespoon butter, one tablespoon sugar. bake in oven until set. mrs. r. o. harper. fetters flowers, e. adams, main . woodward, market page thirty-nine we-insure your plant against strike, riot or civil commotion. see boston baked beans. one quart beans, one tablespoon salt, one tablespoon molasses, three tablespoons sugar, one halt tablespoon mustard. pick over beans, soak in cold water over night. in the morning, drain, cover with fresh water and heat slowly until the skins burst. drain. scald the riud of one half pound salt pork. scrape. put one fourth of the pork in the bottom of the bean pot and cover with beans. cut the remaining pork in strips across the rind and bury in the beans, leaving the rind exposed. add one cup boiling water to the seasonings and pour over beans. cover the beans with water. cover the bean pot and bake slowly six to eight hours. add more water if needed. uncover the last hour to brown. joe douglas. delicious pork and beans soak two cups beans over night. next day take three or four pounds fresh pork shoulder, wash it well and put in roaster. then put beans in roaster all around meat. cover beans wit hwater. salt and pepper well and sprinkle a handful of brown or white sugar over it. cover tight and put in oven with very low heat. bake five or six hours. mrs. emory e. perrin. tomatoes stuffed with sardines. take six large, firm tomatoes and scoop out the inside. let some of the juice drain off from the pulp, and mix the latter with half a cup of cracker crumbs or very fine bread crumbs, and a cup of sardines from which the skin and bones have been removed, one tablespoon melted butetr, one quart- er pint of chopped olives, salt and a little cayenne pepper. stuff the tomatoes, put in covered baking pan and bake one half hour in a moderately hot oven. uncover and brown. tomatoes stuffed with sardines and chopped olives, mixed with a very thick mayonnaise, make a very good salad. add a little chopped celery or parsley. baked egg plant. one large egg plant, one egg, one small onion, one fourth small loaf bread, milk and salt. pare egg plant, cut up and boil until tender. mash and add beaten egg, onion cut fine, and bread crumbs wet with plenty of milkplace in baking dish and cover with buttered crumbs. bake in hot oven thirty minutes. dorothy mcvittie. cabbage a la cream. chop cabbage very fine, salt, pepper and sugar to taste, add vinegar to moisten, if very strong use part water. pile in glass dish, whip sweet cream until stiff, sweeten and cover thickly over top of cabbage. lena b. high creamed potataoes. one cup boiled potatoes, one cup white sauce. shape potatoes in one half inch cubes. pour the white sauce over them and heat thoroughly. mrs. e. j. osband. use knox gelatine—the four pint package page forty the s. s. glass corporation, insurance and real estate red cabbage. slice one head of cabbage and soak in salt water. cook with one apple, two cloves, sugar and vinegar to taste. mrs. wm. kuhlman. escalloped onions. boil onions in salt water until tender, cut in halves, put in baking dish. make cream sauce of two cups milk, four tablespoons flour, four table- spoons butter, two tablespoons lemon juice. melt butter, add flour, then milk and lemon juice. cook until thickened, cool and add one egg-yolk, beaten. pour over onions ; cover with bread crumbs and a little paprika. bake in oven. mrs. e. m. rixom. glazed sweet potatoes. wash and pare six potatoes. cook ten minutes in boiling water. drain and cut in halves lengthwise; dip in syrup made of one half cup of sugar and one fourth cup of water. place in buttered pan. make syrup by boiling water from three to four minutes. bake fifteen minutes, basting , with the syrup. this is delicious. mrs. e. j. osband. corn oysters. score corn and scrape. three tablespoons flour to five ears corn, one egg (beat white separate), two teaspoonfulls sugar, one half teaspoonful soda, level teaspoonful cream tartar, pinch salt, then add white of egg. fry in lard and butter. mrs. alice v. keeler. peanut croquettes. one cup peanuts, two cups potatoes, salt, pepper, one tablespoon milk, ouie tablespoon eggs, onion juice, one half cup pimento. grind pearuits in meat grinder, then add potatoes, salt and pepper, milk, egg, onion juice and pimento. roll in beaten egg, then cracker or bread crumbs, and fry in deep fat. mrs. eva morris hayes. spanish rice. one pound ground beef fried in butter, five tablespoons rice and one green sweet pepper cut in small pieces. cook in one cup water. then add the meat, two cups tomatoes, one teaspoon salt. cook all slowly one and one half hours. mrs. e. richardson. spanish rice. two large tomatoes or one cup cooked ones, one green pepper, chopped, one small onion, one half cup uncooked rice, two cups cold water, one fourth cup butter, salt. cook altogether in double boiler until rice is tender. just before serving add a dash of red pepper and one tablespoon butter. may be put in oven and browned by sprinkling a few.corn flakes on top. mrs. e. h. wicks. spanish rice. four cups boiled rice, four onions chopped fine, one half can tomatoes, one half teaspoon chili. brown onions in bacon fat, mix with rice, tomatoes and chili. season to taste and cook about thirty minutes. mrs. e. s. jenks. fetters flowers, e. adams, main . woodward, market page forty-one spaghetti. one large can tomatoes, two bay leaves, one teaspoon celery seed, one half teaspoon mustard, one teaspoon salt, one tablespoon worcestershire sauce, three tablespoons vinegar, two large onions, one box spaghetti. chop the onions up fine and fry in bacon fat for five minutes. mix this with everything but the spaghetti and stew for twenty minutes. place in buttered baking dish—one layer cooked spaghetti, one layer grated cheese, one layer sauce. bake one hour. mrs. e. s. jenks. peanut butter croquettes. mix two cups mashed potatoes with two tablespoons butter, one table- spoon milk, one egg, one small chopped onion, and one quarter teaspoon salt. heat one quarter cup cream and one quarter cup bread crumbs in pan and stir to thick paste. cool and add one half cup peanut butter. then add to potato mixture and form into croquettes. roll croquettes in bread crumbs, then in beaten egg and in bread crumbs again. fr in deep, hot fat and drain. eveline b. bersey. potato puff. two cups cold mashed potatoes, two tablespoons melted butter, two cups choped cooked meat, two beaten eggs, one cup milk. bake in buttered dish in hot oven. mrs. w. f. kuhlman. squash au gratin. prepare as much hubbard squash as will be needed by removing seeds and stringy inner part. cut in small slices and steam until tender. scrape pulp and mash. season with salt, pepper, butter. put in buttered baking dish, cover with bread crumbs and bake slowly fifteen minutes. mrs. chas. . hiscock. scrambled rice and bacon. fry six slices of bacon until crisp. pour off half the fat and set bacon aside to keep warm. mix together one and one half cups cooked rice and two well beaten eggs, salt, pepper. pour into bacon fat and scramble. heap in mound in platter and surround with bacon. eveline b. bersey. stuffed onions. parboil large onions for about fifteen minutes in salted water. scoop out the hearts, chop them fine and mix with bread crumbs and chopped nut meats. season with pepper, butter and more salt, if needed; put mixture back in the onions, put onions into baking dish, pour cream sauce over them and bake until tender. mrs. h. m. robins. scalloped potatoes. slice potatoes thin, about a quart. line casserole with the potatoes, season, salt, paprika, a little dried onion, cracker crumbs, butter, add a little chopped pimento, add more potatoes, and seasoning. cover two thirds full with milk and bake for one hour in medium oven. mrs. frederick m. du devoire. fetters flowers, e. adams, main . woodward, market page forty-three garfield garfield ford merrill f. cross the universal car `authorized ford and lincoln dealer expert service and satisfaction guaranteed - grand river avenue, at beverly court pleasure cars trucks "stop and think, but don't stop thinking” get your income protected the most vital tring in this world is not business, but to tru- ly believe that the bible is the revelation of god's will to the world. buy a prudential life insurance policy . r. s. palmer woodward dry goods and notions l. s. dunford district manager majestic bldg. main hem. -r detroit will accept your lot as down payment and finance for you hayes grocery company w. s. watson, c. e. builder of hamilton ave. superior homes we feature the richelieu line of food products hem. -r leslie ave. detroit steam carpet cleaning works -- w. columbia st. main cleaners of oriental rugs, domestic rugs, carpets and portiers established over fifty years page forty-six we insure jewelry and furs against all loss. seeis celery and almond salad equal parts finely cut celery and blanched almonds. served with any good fruit salad dressing. mrs. m. s. rice. pineapple salad one cup diced pineapple, one cup chopped celery, one cup chopped al- mond meats. mix ingredients in bowl and set on ice until thoroughly chil- led. when ready to serve, mix with boiled salad dressing thinned with whipped cream to which one-fourth cup of pineapple juice has been added. serve on lettuce. mrs. c. preshaw. apple salad four firm medium sized apples, one-half cup chopped almond meats, one cup candied red hots. drop red hots in boiling water and boil until water becomes red. then drop pared and quartered apples in and cook slowly until they become a deep pink. (add more red hots to water if apples are not pink enough.) drain and cool apples—arrange four quar- ters in rose shape on lettuce leaves and garnish with mayonnaise thinned with whipped cream to which the chopped nuts have been added. (serve four.) mrs. c. preshaw'. shrimp salad wash and drain contents of one can of shrimps. add two cups celery cut fine, one cup sour apples cut fine, one teaspoon salt, a little paprika, one cup walnuts broken coarsely. mix together with salad dressing and garnish with parsley. aileen simpson. chicken aspic put one asparagus tip and ring of pimento into bottom of each mold. add chicken, diced pimento and asparagus tips mixed. all one package knox sparkling gelatine to chicken stock which has been well seasoned with onion, celery, salt and pepper. let harden. when ready to serve, dip molds in hot water to loosen jelly and turn out on shredded lettuce. serve with salad dressing. mrs. f. g. dodshon. veal salad one and one-half cups cubed veal, one cup chopped sweet pickles, one cup green peas, two hard boiled eggs, one cup mayonnaise. mix veal, pickles and peas together, then add chopped eggs. season with salt, pep- per and paprika. add mayonnaise. serve on lettuce. mrs. c. preshaw. chicken salad boil until tender a full grown fowl. when cold, dice the white meat only. wash and scrape tender stalks of celery and cut into small pieces, using two parts of chicken to one part of celery. mix with a stiff oil may- onnaise into which a few finely chopped blanched almonds have been added. serve on lettuce leaves. mrs. alfred morrell. fetters flowers, e. adams, main . woodward, market page forty-eight the s. s. glass corporation, insurance and real estate halibut salad two cups cold halibut, one cup shredded lettuce, one-half cup cold boiled potatoes. flake halibut into small pieces, shred the lettuce with scissors, cut the potatoes into half inch cubes. mix fish and potato lightly. . lay in a nest of lettuce and pour french dressing over it. mrs. d. m. robins. combination tuna salad to one pound can tuna fish add three hard boiled eggs, two heads firm lettuce, one small can peas, one-half cucumber. shred the fish lightly with a fork, cut lettuce into fine strands and mix both together lightly, then add the peas free from all moisture, and decorate with finely sliced cucumber and egg cut into rings. serve with mayonnaise on lettuce leaves. mrs. d. m. robins. mayonnaise blend one tablespoon flour and sugar, one teaspoon mustard and one- half teaspoon salt. add one beaten egg. stir one cup warm vinegar (not strong) in above mixture and cook until thick. thin with cream. mrs. wm. kuhlman thousand island dressing three eggs, hard boiled, one green pepper, one pimento, twelve chives, one small onion. chop all ingredients fine. mix with one-half pint boiled mayonnaise dressing. three tablespoons oil dressing, one-half bottle heinz' chile sauce, one-half pint cream, whipped. mrs. paul hickey. french dressing one dessert spoon papriki, one dessert spoon white pepper, one table- spoon mustard, one teaspoon salt, one teaspoon sugar; yolk of one egg, one cup oil (any kind), half cup vinegar. mix dry ingredients first; add bal- ance then stir gently with spoon for a few minutes ; then beat with egg beat- er; this makes two-thirds of a pint and will keep indefinitely in a cool place supposed not to separate, but if it does, mix well before serving. mrs. t. b. hamill. combination salad three well blanched heads of lettuce, one half cupful of celery hearts, cut small, two thin cucumbers, sliced fine, eight crisp red radishes, sliced, one tablespoonful of finely minced red or green pepper, tomatoes and green peppers to decorate. wash peppers and let it get crisp in a cloth laid on ice overnight. on each plate place one of the most perfect curled leaves, take the best part of the rest and pick apart in pieces easy to handle with fork. add all other parts prepared as directed, pour on part of the sauce and toss up well, then place a portion in center of each leaf. scald, then chill small ripe tomatoes, remove skin and cut a slice for top of each plate; cut some peppers into narrow strips and cross two over the tomato, pour on a teaspoonful of the sauce and serve. knox stands for quality and quantity in gelatine page forty-nine smart clothes canton-hickey co. washington blvd. at the statler the newly enlarged detroit drug co. children's shop r is a favorite shopping place for mothers of two to six- teen-year-old boys and girls. coats, suits, frocks, under- wear, i'ngerie, sweaters, hats, caps, hosiery, shoes-every- thing conveniently arranged all on one floor. even a barber shop just for kiddies dependable stores bentlif shop bs kenwood restaurant art needle work linens laces handkerchiefs stamping and monograming john r. main formerly heberlin's open sunday under management of c. a. westervelt woodward m. j. freeman manhattan market bethune east tel. northway f. landry, prop. fresh meats meats, fish and poultry phone, market woodward ave. home cooked meats home made salads orlings sausage vegetables page fifty we insure against loss of time through illness. see fruit salad dressing yolks of two eggs beaten, three tablespoons sugar, three tablespoons tarragon vinegar, one teaspoon lemon juice and pinch of salt. when ready to serve, add one-half pint whipped cream. mrs. e. h. wicks. salad dressing for head lettuce three parts of olive oil to one of vinegar. pinch of salt and sugar. lots of sweet paprika. you may add roquefort cheese to this dressing if you like and pour over the lettuce. mrs. a. m. hungerford. salad dressing for fruit three eggs beaten, two-thirds cup sugar, one-eight spoon salt, butter size of egg. juice of one can pineapple, juice of one lemon, juice of one orange. cook until thick. mrs. robt. f. young. salad dressing six eggs, two tablespoons dry mustard, two tablespoons salt, four table- spoons sugar, two tablespoons corn starch. add beaten eggs to dry ingre- dients and to this add one and one-half cup hot water and one and one- fourth cup vinegar. mix well and cook in double boiler. when ready to serve, thin with cream. blanche kinsell. one tablespoon flour, one tablespoon sugar, one teaspoon mustard, one- third teaspoon salt and pinch of paprika. mix all dry ingredients, then put on low fire with three- fourths cup vinegar and one-fourth cup water. add butter size of egg. let boil until thick, stirring constantly. take from fire and add two eggs well beaten. mrs. hyland. pineapple salad dressing two tablespoons butter, one tablespoon flour, two eggs, three-fourth cup sugar and juice of one large can pineapple. cream butter and flour, add egg yolks (whipped stiff) and hot pineapple juice. cook in double boil-- er until thick. when cold, add whipped cream. serve on any fruit salad.. • mrs. robt. g. blaine. french mayonnaise two egg yolks, one teaspoon salt-dash of paprika, one-half teaspoon dry mustard, three teaspoons lemon juice or vinegar, one cup salad oil, large lump butter, one-third cup flour, one cup hot water. beat eggs, salt, mustard and vinegar. together. blend in oil. melt butter, stir in flour, add. water. cook urbel smooth. mrs. howard simpson cooked oil salad dressing yolks of two eggs (beaten with fork), two tablespoons of vinegar mixed with two tablespoons of lemon juice, even teaspoon of mustard, salt, and sugar each, one-quarter teaspoon of pepper, four tablespoons of olive oil. put in double boiler and cook until thick. beat whites of eggs stiff and pour hot mixture into the whites of the eggs. mrs. j. f. miller. four separate desserts or salads from one package of knox gelatine page fifty-two the s. s. glass corporation, insurance and real estate salad dressing for cucumbers one-half cupful sour cream whipped stiff. season with salt and pep- per, add gradually three tablespoons lemon juice or vinegar. mrs. g. pottle. french mustard six tablespoons mustard, one tablespoon of granulated sugar; mix thor- oughly; add one egg, then gradually six tablespoons vinegar; add one table- spoon butter; boil all together until thick. mrs. t. b. hamill. thousand island dressing one tablespoonful or red pepper, chives and onion, two tablespoonfuls of chile sauce, four tablespoonfuls of boiled salad dressing, one teaspoonful each of oil and vinegar, sprinkle liberally with paprika. chop the three first articles fine before measuring, add chile sauce and dressing and mix to- gether. now add oil and vinegar and beat well, then stir in the paprika. tartare sauce yolks of two eggs, one-half teacup olive oil, three tablespoons vine- gar, teaspoon salt, one teaspoon sugar, one teaspoon prepared mustard, little pepper, one tablespoon chopped capers, two tablespoons chopped cucumber pickles, one small onion chopped. mrs. jerry c. hayes. cold mint sauce add to two tablespoonfuls of washed and finely chopped mint a little white pepper and a gill of vinegar in which two tablespoonfuls of sugar have been dissolved. let stand a half-hour before serving. if this sauce is preferred hot, the vinegar and sugar may be heated to the boiling point and the minced mint stirred in just before serving. currant mint sauce separate one glassful of currant jelly into pieces, but do not heat. add two tablespoonfuls mint leaves minced fine, and the thin yellow shavings from the rind of one-third of an orange. pineapple and marshmallow salad one quart can pineapple-cut in small pieces. one-half pound marsh- mallows cut into four pieces. one ounce of pecans or english walnuts chopped. mix all together and add following dressing : one egg, two level tablespoons sugar, two level tablespoons butter, two tablespoons lemon juice, two tablespoons water, pinch of salt. to well blended egg, add slowly wa- ter, butter, salt and lemon juice. cook in double boiler stirring constantly until thickened. when cold add one-half pint cream (whipped. ) let stand over night in covered earthen vessel and keep in cold place. serve on let- tuce, garnished with nuts and paprika. mrs. robt. g. welsh. marshmallaw and pineapple salad one-half pound marshmallows cut in small pieces. four slices pine- apple diced. one-half pint whipped cream with about one tablespoon of salad dressing. sprinkle with celery seed and serve on lettuce. mrs. d. g. renton. fetters flowers, e. adams, main . woodward, market page fifty-three demery & co. woodward at milwaukee north-end greater department store gabel creamery company distributors of high grade milk, cream and dairy products oakland avenue detroit certified milk certified holstein milk spĘcial jersey milk phone hemlock fursd strictly quality reliable guaranteed remodeling repairing deluxe fur shop woodward, cor. lothrop northway tell your friends about us mary e. heiserman, ladies' aid, div. page fifty-four waldorf salad six apples, six bananas, two_stalks celery, one cup english walnut meats. all this to be diced fine. dressing : four tablespoons sugar, one- half teaspoon salt, one-half teaspoon corn starch, one teaspoon mustard, pinch red pepper, one egg, one-half cup vinegar, tablespoon of butter. cook until it creams. when cold add one-quarter pint whipped cream. fruit salad one orange diced, one banana diced, onė grape fruit diced, one cup pineapple, one cup seeded white grapes, one dozen marshmallows soaked in pineapple juice four hours.. dressing : juice of three oranges—grated rind of two. juice of two lemons, half cup pineapple juice and one and a half cups sugar in double boiler. when boiling point has been reached—stir in two well beaten eggs. cook until thick, when cold add half pint whipped cream. put on fruit and add grated cheese over top. mrs. e. h. hanna, fruit salad diced apples, pineapple, celery, dates and walnut meats. mix with boiled salad dressing. white-cherry salad one can white cherries seeded. put filbert meats in place of cherry pits. place on crisp lettuce leaves. serve with salad dressing to which has been added whipped cream. mrs. m. s. rice salad dressing one-half cup vinegar and one tablespoon water. add one-half cup white sugar, one heaping teaspoon flour, one heaping teaspoon mustard, one-half teaspoon salt. stir sugar, flour, mustard, salt well together. break one egg into the dry ingredients and beat well, then add half cup milk. put this mixture into the boiling vinegar and stir until it boils. add a small bit of butter and take from fire as soon as it has boiled. beat and when cool put in glass jar. mrs. frank b. stafford. potato salad six large potatoes dried, one medium sized onion cut up, one green pepper, two medium sized cucumbers, three hard boiled eggs. dressing half cup sugar, one tablespoon salt, one tablespoon dry mustard. beat until well mixed. beat three egs (yolks) separately. put half cup vine- gar into sugar, etc. put in eggs and cook until creamy. put away in cool place. mix with cream for use. mrs. f. m. pulver. knox gelatine is economical—one package makes four pints of jelly page fifty-five salad dressing butter size of an egg, one cup sugar, one tablespoon corn starch, one cup vinegar, half teaspoon mustard, salt, one cup sour cream, three eggs. mix dry ingredients first, sugar, salt, mustard with the butter. beat eggs and add cream and last, vinegar which should be half water if at all strong. cook all in the double boiler stirring constantly. marian morris. salad dressing one egg, half cup sugar, two teaspoonsful mustard, one tablespoonful corn starch, half cup vinegar, half cup water. little salt. boil until thick and stir in tablespoonful butter. charlotte b. ecker. asparagus tip salad wash, head of leaf lettuce dry on a towel, drain one can of asparagus tips. lay on lettuce leaf, cover with india relish, and add mayonnaise, or french dressing. very appetizing. mrs. frederick m. dudevoir. vegetable salad two cups shredded cabbage, one cup diced celery, one cup diced toma- toes, two heaping tablespoons sweet green pepper, two cups macaroni boiled and blanched and two teaspoons salt. mix together with boiled salad dress- ing. canned pimento may be used instead of tomato. mrs. s. g. mccollom. cabbage salad one teaspoon mustard, one teaspoon corn starch, two tablespoons su- gar, one tablespoon butter, one cup water, three-quarters cup vinegar and two eggs. cook in double boiler. chop small onion in cabbage, salt and pepper and mix with dressing. mrs. e. c. kinsell. fetters flowers, e. adams, main . woodward, market page fifty-six cheese and eggs "and now methinks, that it would please, if our repast should end with cheese. cheese fondue one cup scalded milk, one cup soft, stale bread crumbs, one tablespoon butter, one-half teaspoon salt, dash of cayenne, one cup grated cheese, yolks and whites of three eggs. mix milk, bread crumbs, butter, salt, cayenne and cheese together, then add yolks of eggs beaten until lemon colored. cut and fold in the whites beaten until stiff. pour into a buttered baking dish and bake twenty minutes in a moderate oven. serve at once. hazel lightbody. cheese dreams between thin slices of buttered bread, put a slice of cheese. fry a golden brown in hot fat. serve with a spray of parsley. mrs. chas. r. clark. cheese souffle one cup or more grated cheese, two tablespoons flour, two tablespoons butter, two cups milk, three eggs, salt or pepper. stir butter and flour over fire, add milk, cook until thick, draw aside, add cheese, beaten yolk, lastly beaten white. bake twenty or thirty minutes. mrs. van kuhlman. whipped eggs separate one egg, keeping the yolk whole in the shell while you beat the white to a stiff froth. heap the white in a pretty bowl or egg-cup and make a little well in the center, drop in the yolk, stand the whole in a pan of boiling water, cover and cook one minute, serve in the bowl with a bit of butter and a grain of salt. cheese fondue mix one cup hot water with one and one-third cups bread crumbs, one-- half teaspoon salt and one and one-half cups grated cheese. add yolks of four eggs thoroughly beaten. fold into this, the egg whites beaten stiff. pour into buttered baking dish, bake slowly thirty minutes. serve hot. eveline b. bersey. aerefoam fromage spread bottom of pie dish, thickly with butter and sprinkle with grated cheese. put in oven until cheese is melted. break in number of eggs re- quired, without breaking yolks. sprinkle with salt, pepper, grated cheese, bread crumbs and butter. bake slowly until eggs are set. eveline b. bersey. desserts can be made in a short time with knox gelatine page fifty-seven wabatant therece a liberty bell bank will help you save (h hous a one no nickels, dimes and quarters saved out of your housekeeping allowance can muunt up into considerable sum in a year's time! let of these ornamental banks-an exact replica of the famous liberty bell-be your depository. there are now more than , in detroit homes. an ideal christmas gift for children come in and open a savings account-and -a savings account and a liberty bell ask for a liberty bell bank! bank. ask us about gift accounts. commercial state savings bank penobscot bldg., w. fort st. branch at lincoln and holden branch at forest and crande member federal reserve system nothing discourages the good cook more than cream that won't whip our extra heavy whipping cream is guaranteed and the price is the same we give prompt and courteous service to all parts of the city pure milk, cream and freshly churned butter john schlaff creamery co. main office tillman avenue walnut north branch baltimore avenue e. northway page fifty-eight miss p. l. lovell lasalle dress shop near alhambra theater huff's barber shop special attention to children's dresses and coats made to order bobbing hair and children's haircutting phone empire woodward ave. cor. oakland and holbrook phone hemlock your rugs made % clean palace meat market snyder & felitto, props. star carpet cleaning co. meats and poultry mt. elliott ave. oakman blvd. detroit, mich. edgewood — millinery and trimmings hand made hats our specialty miss florence m. gulliford teacher of piano e. sanford - oakland ave. near philadelphia northway mkt. -j smith ave. hemlock quality service courtesy if there is anything you need from the drug store, call us up. we de- liver. plumbing, steam and hot water heating bundt drug co. j. g. merithew chas. r. bundt phones hemlock - hamilton blvd. at tuxedo remodeling a specialty winona ave., detroit page sixty-two trade mark registered milled to please the best cooks domestic science teachers are unanimous and emphatic in saying that for best results in bread or pastry it is necessary to use a special flour for bread and a special flour for pastry he % lbs.net lbs. net patent fancy best flour د /i/]البند ( diiiii ! بيد "tull //لالالا م ا ر ا jenkels velvet extra fine made in the us | | الاسر (im / i الماء الساnull ا ر ا best henkels bread flour pastrlour commercial milling to detroit, mch. henkel's "velvet pastry” flour is best for pastry henkel's "bread flour" is best for bread. because it is made of the choicest parts of the best soft winter wheat and is of exactly the right color and consistency specified in all cook books by expert bakers. because it is made of the very choicest parts of the best hard spring wheat and contains more glutenous muscle-building proper- ties than soft winter wheat. to attempt to bake both bread and pastry from the same sack of flour is like trying to make one needle "do” all kinds of sewing. at your grocer's always say henkel's flour page sixty-four bread, muffins, biscuits "here is bread which strengthens men's hearts; and therefore is called 'the staff of life." recipe that won the first prize in detroit news bread contest. one medium sized white potato, one pint potato water, one pint scalded milk, two tablespoons of lard, two tablespoons butter, two tablespoons sugar, three teaspoons salt, one cake compressed yeast dissolved in one- quarter cup of warm water, about twelve cups of bread flour. directions—mix a sponge of luke warm potato water, mashed potato, yeast and about three cups of flour. when this is foamy (about one hour) add the lukewarm milk, in which the lard, butter, sugar and salt have been melted. add flour to make a soft dough, then turn onto floured board and knead about fifteen minutes. put into greased bowl, grease the top of the dough and place in a warm spot until the dough has doubled in bulk. turn onto slightly floured board, knead out all bubbles, form into loaves, saving out small amount for rolls. put into greased pans, grease top of loaves and again allow dough to double in bulk. bake fifty minutes in moderate oven, increasing heat after ten minutes. when bread begins to brown, decrease heat, and finish baking in slow oven. mrs. mabel mittelberg. graham bread. one pint sour milk, a little salt, one teaspoon soda dissolved in a little warm water and added to milk; half teacup molasses; stir in three cups of henkel's graham flour and half cup of seedless raisins. pour into a well greased pan and bake immediately in a moderate oven one hour. mrs. c. s. chibnall. nina l. perkins' graham bread. four cups graham flour (henkel's), one cup raisins, two cups sugar, two teaspoons soda, two and one-half cups sour milk, one teaspoon salt. this will make two loaves. bake in moderate oven for nearly an hour. mrs. h. e. hubbard. graham bread. two and a half cups graham flour (henkel's), half teaspoon salt, half cup white flour, one teaspoon soda, half cup sugar, two cups sour milk, one cup seedless raisins if desired. mix the dry ingredients. add the sour milk and beat thoroughly. bake in a moderate oven three-quarters of an hour. mrs. ira j. turnbull. fetters flowers, e. adams, main . woodward, market page sixty-five we insure store windows against breakage. see graham bread. half cup of brown sugar, one cup sour milk, two tablespoons butter, one egg, one teaspoon soda, one cup wheat flour, one cup graham flour (henkel's), half cup bran. bake slowly. anna m. stewart, los angeles, calif. graham nut bread. two and two-thirds cup sour milk or buttermilk, one teaspoon soda, one teaspoon salt, one cup molasses, half cup brown sugar, three cups henkel's graham flour, one and one-half cups white flour, two-thirds cup nut meats, chopped, one cup raisins. let stand half hour after mixing. bake one hour. mrs. william prakken. oatmeal bread three cups oatmeal, one-half cup butter, two-thirds cup molasses (new orleans), two teaspoons salt, one compressed yeast cake dissolved in one pint warm water. pour enough boiling water over oatmeal to thicken it, let cool. mix with other ingredients. add enough henkel's best bread flour to mix well. knead well and put into two pans. let rise to top of pans and bake three-quarters of an hour. mrs. m. s. rice. never fail brown bread one cup henkel's graham flour (full cup), one-half cup white flour, one-half cup cornmeal, one cup sour milk, one teaspoon soda dissolved in milk, one-half cup molasses. bake one hour in slow oven in one-pound coffee can, well greased. put little batter in can, then three or four raisins, then more batter, etc. very good. mrs. emory e. perrin. brown bread cup henkel's graham flour, one cup white flour, one cup corn meal, one cup sweet milk, one cup sour milk, one cup molasses, one dessertspoon soda, one-quarter teaspoon salt, one cup raisins (heated). steam two hours in cans half full. mrs. j. d. elliott. brown bread one teacup molasses, one teaspoon salt, one teaspoon ginger, two tea- spoons soda. mix the above thoroughly before adding one pint sweet milk, four cups henkel's graham flour. steam two hours and bake fifteen min- utes to dry out. mrs. bruce anderson, nut bread sift together three cups henkel's flour, four teaspoons royal baking powder, three-fourth cup granulated sugar and pinch of salt; add nearly two cups sweet milk and one well beaten egg, one cup chopped walnuts; let rise twenty minutes in oblong bread tin, greased and floured. bake one hour in very cool oven. mrs. j. g. merithew. corn bread two cups sweet milk, two eggs, one teaspoon soda, one basting spoon melted lard, two cups corn meal one cup flour (henkel's). mrs. chas. a. schurtz. knox gelatine-economy with highest quality page sixty-six highland park times publishing company publishers and printers highland park, michigan cottage grove avenue telephones, hemlock - job printing this book printed at the highland park times office page seventy biscuits sift twice one quart henkel's flour, three heaping teaspoons royal bak- ing powder, one teaspoon salt. put in a large pan all except about one cup of flour which you save for the kneading board. rub with the flour one tablespoon each of lard and butter, mix in gradually about three-quarters of a quart of milk, or enough to soften. roll, cut and put in tins greased with lard. mrs. g. h. elliott. . drop biscuits four level cups henkel's flour, four teaspoons royal baking powder, one teaspoon salt. sift into mixing bowl. work in four tablespoons of lard, then stir in enough sweet milk to make a soft dough. drop into gem tins and bake fifteen or twenty minutes. this will make one dozen biscuits. mrs. mcclintock. mrs. kinsel. baking powder biscuits two cups henkel's flour, four teaspoons royal baking powder, four tablespoons shortening, one cup milk, salt to taste. sift dry ingredients together, work in shortening. add milk a little at a time. makes twelve. mrs. j. r. waters. dutch apple cake two cups henkel's pastry flour, three-quarters cup of milk, two tea- spoons royal baking powder, five apples sliced, one-half teaspoon salt, one- quarter cup butter, one egg, one-quarter cup sugar, one teaspoon cinnamon, one-quarter cup dried currants. sift together three times, flour, salt and baking powder. work butter into mixture. beat egg, add milk and stir into dry ingredients. spread dough in well buttered shallow pan. press the sharp edges of the apples into the dough in parallel rows, sprinkle with cinnamon, sugar and currants mixed together. bake in moderate oven until apples are done. serve hot for breakfast. mrs. e. richardson. date gems three and cne-half cups henkel's graham flour, one cup brown sugar, one package dates, cut in pieces, one teaspoon salt, two cups sour milk, to which add one teaspoon soda, two teaspoons butter. mrs. m. s. rice. twin mountain muffins one-quarter cup of butter, one-quarter cup of sugar, one-half teaspoon salt, one egg, one cup of milk, two cups of henkel's flour, five teaspoons royal baking powder. cream butter, add sugar, add egg well beaten. sift flour, baking powder and salt together. alternate adding of milk and flour to first mixture. beat until light. bake in buttered muffin tins twenty-five minutes in a hot oven. mrs. boydell. see that the name k-n-o-x is on each package of gelatine you buy page seventy-one the s. s. glass corporation, insurance and real estate bread one medium-sized potato, riced, one pint potato water, one pint hot water or milk, four tablespoons lard, two tablespoons sugar, two heaping tablespoons salt, one cake compressed yeast dissolved in one-half cupful luke warm water, three quarts or twelve cups henkel's best bread flour sifted. put lard, sugar and salt in mixing bowl, pour on boiling water, add potato water and potato. when luke warm add dissolved yeast cake and five cups flour. stir until well mixed. add remaining flour, mix and knead fifteen minutes. return to bowl ; let rise over night. in the morn- ing cut down, knead again for about two minutes and return to pan for about two hours. shape into loaves, place in greased pans to rise. grease top of loaves. bake fifty minutes in moderate oven, increasing heat after ten minutes. when bread begins to brown, decrease 'heat and finish baking in slow oven. for graham bread use four cups white flour, eight cups hen- kel's graham flour and one sup sugar. mrs. f. e. henry. graham muffins one cup brown sugar, one-half cup shortening, one egg, beat well, then add alternately one cup sour milk and one cup white flour to which has been added one-half teaspoon baking powder and one scant teaspoon soda. to this add two cups henkel's graham flour and one teaspoon salt. bake in muffin pans. mrs. f. e. henry. boston brown bread one cup sour milk, one cup sweet milk, one-half cup molasses, one- quarter cup sugar, lard size of walnut, one teaspoon soda in sour milk, two cups henkel's graham flour, three tablespoons white flour, one-half teaspoon royal baking powder in white flour, one-half teaspoon salt, one- halp cup raisins. bake one hour in moderate oven. mrs. w. c. bowen. brown bread two heaping cups henkel's graham flour, one heaping cup white flour, one teaspoon soda and little salt, two-thirds cup molasses, three cups sour milk (and one teaspoon soda in milk). as many raisins as you like. soak them in hot water and put in last. bake one hour in slow oven. charlotte b. ecker. bran biscuit one cup henkel's pastry flour, one cup sour milk, two cups bran, one teaspoon soda, if milk is very sour, one-half cup molasses. add as many raisins as desired. drop from spoon in pan. - charlotte b. ecker. knox gelatine is measured ready for use—two envelopes in each package page seventy-three somers & burkhardt kitchen and dining room equipment for hospitals, clubs churches, hotels and schools representing the duparquet, hout & moneuse company french kitchens factories: new york, boston, chicago, paris, france the kitchen to be installed for the new metropolitan methodist episcopal church is to be duparquet equipped. detroit office, shelby street phone cherry page seventy-four fritters, wafiles and pancakes “fritters we have---a golden brown, and the best pancakes in the town." ور apple fritters one cup apples cut fine, salt to taste, one egg, one cup sweet milk, one cup henkel's pastry flour, one large teaspoon royal baking powder. sauce -one tablespoon flour, two tablespoons butter, four tablespoons sugar, nit- meg to taste, pour over this one cup of boiling water. mrs. daniel keefe apple fritters one cup of milk, one cup chopped apples, one heaping cup of henkel's pastry flour, two eggs and pinch of salt, one teaspoon royal baking powder. serve with maple syrup. mrs. hungerford. apple fritters pare and remove the cores of sour apples, slice in pieces one-fourth of an inch thick. dip each piece in batter made of milk, flour, one egs and little salt, frying in hot lard or butter until apple is soft and the fritter is brown on both sides. when done sprinkle over with cinnamon and cloves. fritters four eggs, one teaspoon royal baking powder, pinch of salt, one cup sweet milk, flour to make a medium batter. beat yolks of eggs, milk, salt, flour and baking powder thoroughly. add the whites of eggs beaten to stiff froth. drop with spoon in kettle of lard. half the recipe will serve four persons. bread fritters cut one-half inch slices of bread into strips one inch wide, removing all crust. have ready a batter of two eggs, one-half cup milk, one cup henkel's pastry flour (sifted), one-quarter teaspoon salt, one tablespoon sugar, dip the bread into to cover on all sides, then fry in deep fat. when drained lay on plate, sift confectioner's sugar over, then pile log cabin fashion on hot plate and serve with preserves or cooked fruit. apple fritters two apples, one and one-half cups henkel's flour, two teaspoons royal baking powder, one-quarter teaspoon salt, one cup milk, one egg. mix and sift one and one-half cups flour and two teaspoons baking powder and one- quarter teaspoon salt. add gradually one cup milk and one egg, well beaten. stir apples into batter. (to prepare apples, pare, core and slice thin). drop mixture by spoonfuls in deep hot fat. drain on brown paper and sprinkle with powdered sugar. mrs. thos. p. hubbard. fetters flowers, e. adams, main . woodward, market page seventy-five the s. s. glass corporation, insurance and real estate waffles one pint of sweet milk, one tablespoon melted butter, one teaspoon salt, yolks of three eggs, one quart henkel's pastry four with two and one-half teaspoons royal baking powder sifted in flour. put the whites of eggs well beaten in last. bake on waffle iron. very good. mrs. george evelynd. waffles two cups henkel's pastry flour, one and one-half cups milk, two levei teaspoons royal baking powder, two tablespoons melted butter, two eggs, one-half teaspoon salt. sift flour, baking powder and salt together. beat yolks of eggs, add to milk, stir into flour, beating thoroughly. then add melted butter and lastly the stiffly beaten whites of eggs. bake in hot, well greased waffle irons. serve with maple syrup or honey. waffles make a batter with one quart each of henkel's flour and sour milk, two eggs (whites beaten separately), three tablespoons melted butter, one teaspoon soda, one-half teaspoon salt. half of this makes enough for four people. mrs. z. l. stringer. corn meal griddle cakes scald one and one-half cups meal, one cup flour, one egg, one teaspoon royal baking powder, one tablespoon melted butter. make thin batter. mrs. f. g. dodshon. never fail sour milk griddle cakes one pint sour milk or buttermilk, one teaspoon salt, add henkel's pas- try flour to make batter little st.ffer han seems needful for baking, and beat, and beat, and beat. then add yolk of one egg or more (according to price) and beat again; then one level teaspoon soda and beat; then fold in the beaten whites of egg. the main secret is in beating. french pancakes one cup sour milk or cream, one teaspoon soda, one quart sweet milk. add henkel's pastry flour to make a thin batter to which add two teaspoons royal baking powder, salt, four eggs last. beat well. this will serve five. mrs. b. f. williston. french toast for six persons take two eggs, one-half cup of milk and enough hen; kel's fastry hour to make a thick batter. cut stale bread in thin slices. dip in batter and fry in butter. serve hot. mrs. d. l. griffin. sweet milk pancakes one cup flour, one teaspoon royal baking powder, one-half teaspoon salt, one tablespoon melted butter, milk enough to make right consistency. beat until smooth. (two or three people.) mrs. d. g. renton. fetters flowers, e. adams, main . woodward, market p:cc scenty-seven when you move we can insure your goods in transit. see oat meal cookies one cup sugar, two eggs, one cup shortening, four tablespoons sour milk, one-half teaspoon each soda and salt, one teaspoon cinnamon, one teaspoon vanilla, two cups rolled oats, one cup raisins mixed with oats, two cups henkel's velvet pastry flour, one teaspoon royal baking pow- part drippings may be used for shortening mrs. g. e. shrom. oat meal rocks one-half cup lard, one half cup butter, one and one-half cups brown sugar, two eggs, one cup sour milk, two cups ground oatmeal, three cups henkel's velvet pastry flour, one cup chopped raisins, one-half cup chopped walnuts, one teaspoon cinnamon, one teaspoon soda. put in a little hot water. this will make thirty to forty drop cakes. mrs. john j. fezzey. rocks one pound dates, wash, stone and cut up; one pound english walnuts, cut up quite coarse; cream one one-half cups brown sugar, three-quarters cup butter (scant), one teaspoon cinnamon, one teaespoon cloves, three cups henkel's velvet pastry flour, one level teaspoon soda dissolved in a little hot water, one teaspoon vanilla. flour dates same as you would raisins. mix and drop a heaping teaspoon at a time on the buttered tins. bake in a medium oven as they burn easily. mrs. c. h. tryon. cookies fig cakes (makes ). cream two large cups rolled oats (run through food chopper) with two cups lard, add two cups brown sugar and pinch of salt. add henkel's pastry flour (enough to thicken) with one- half teaspoon soda, two teaspoon royal baking powder and alternate with one cup sour milk. roll thin, cut and spread filling between cookies be- fore baking. filling: one package figs or dates, one package raisins (ground), two cups brown sugar, three-quarters cup water. boil slowly until thick. mrs. c. m, heiserman. walnut wafers mix together one coffee cup brown sugar, two eggs and one-third teaspoon salt, add three rounding tablespoons henkel's velvet pastry four well mixed with one-half teaspoon royal baking powder, then add one coffee cup english walnuts broken fine but not chopped. drop on buttered tins and let run together as thin as possible. bake quickly to a light brown and when done cut in squares. take out at once. mrs. j. g. merithew. mrs. w. e. n. hunter. - - cookies one cup sugar, two eggs ( whites only and beaten stiff), three cups kellogg's corn flakes. drop on buttered tins. cocoanut or nuts can be used. mrs. h. e. hubbard. fetters flowers, e. adams, main . woodward, market page eighty the s. s. glass corporation, insurance and real estate drop cakes three cups brown sugar, one cup shortening, two eggs well beaten, two cups oatmeal, one cup boiling water, two cups of henkel's velvet pastry flour, three teaspoons royal baking powder, one package sultana raisins, one teaspoon vanilla, a pinch of salt. pour boiling water over oatmeal and mix all together. drop with teaspoon and bake in hot oven. mrs. c. e. holmes. cinnamon drops three cups brown sugar, one cup butter, one cup seeded raisins, one cup sweet milk, three eggs, two teaspoons cinnamon, one teaspoon royal baking powder, three and one-quarter cups henkel's velvet pastry flour, sifted. drop into pans and bake. dorothy a. brogdon. drop cakes cream one-half cup butter, one level cup brown sugar, one egg, one- half teaspoon soda, one-half cup sour milk, one-half cup walnuts, spices, two tablespoons syrup, one teaspoon vanilla, two small cups henkel's vel- vet pastry flour. mrs. h. f. ried. drop cookies one cup granulated sugar, one-half cup shortening, one egg; flavoring, nutmeg and vanilla ; one-half cup sour milk, one-half teaspoon soda, one- quarter teaspoon royal baking powder, salt, one cup raisins, henkel's vel- vet pastry flour to make a soft dough. drop by spoonful and bake in quite hot oven. mrs. wicks. oatmeal drops two eggs, one cup sugar (one-half brown, one-half white), one cup shortening (softened), two cups oatmeal, two cups henkel's velvet pastry flour, one cup seedless raisins (cooked), five tablespoons juice in which raisins were cooked, one-half teaspoon salt, one-half teaspoon soda, one teaspoon royal baking powder. put together in order named and drop from spoon. moderately hot oven. mrs. t. b. hamill. cookies one cup butter and one cup lard, one cup brown and one cup white sugar, one teaspoon soda, eight tablespoons boiling water, one teaspoon salt, two eggs, six cups rolled oats (ground), two cups henkel's four. roll out half the dough and place the following filling on top: two pounds raisins (chopped), two cups sugar. boil until thick. put on cookies. roll out the other half of dough and place on top. pinch down the edges and bake. mrs. w.r. (edith v.) alvord. molasses cookies one cup sugar, one cup crisco, one cup molasses, two-thirds cup coffee, two even teaspoons soda, one small teaspoon ginger, one tablespoon vinegar, little salt, henkel's velvet pastry flour to make stiff. roll thin and bake in medium hot oven. mrs. d. g. renton. give the growing children knox sparkling gelatine page eighty-one phones cadillac —if busy call main chas. w. garratt insurance agency *all kinds of insurance we specialize in fire and automobile insurance - majestic bldg. phones cadillac —if busy call main quality service phone herman zanger grocer richelieu preserves, jams, teas, coffee and canned goods service quality chocolate eclairs cocoanut macaroons monroe's bakery hamilton phone market page eighty-two filled cookies one' cup sugar, one-half cup butter and lard mixed, one egg, one-half cup sweet milk in which one teaspoon soda is dissolved, three and one-half cups henkel's velvet pastry flour sifted with two teaspoons cream of tar- tar, one teaspoon vanilla. mix well and roll out very thin. cut and place on each cookie a teaspoon of the following filling : one cup chopped raisins, one-half cup sugar, one-half cup water, one tablespoon flour blended with a little cold water and lemon juice to taste. cook until thick. . when all are filled, drop another cookie on top and bake. flora fairchild..... mrs. kohl. filled cookies one-half cup butter, one-half cup lard, one cup brown sugar, one- half cup sour cream, one-half teaspoon soda, two cups henkel's velvet pastry flour, two cups oatmeal. (put oatmeal through meat grinder.) fill- ing: three-quarters pound of dates, one-half cup brown sugar. add water. cook until smooth and thick. mrs. b. e. hacker. date cookies one and one-half cups brown sugar, one and one-half cups shortening, one cup sour milk, one teaspoon soda, three cups oatmeal or rolled oats, hen- kel's velvet pastry flour to roll out soft. filling: two cups white sugar, one cup water, one pound dates (washed and cut up. boil slowly. min- utes. put filling between cookies before baking. mrs. e. richardson. eva mason. eggless cookies one sieve henkel's velvet pastry flour, two teaspoons royal baking powder, one teaspoon each soda and extract, one cup lard, two cups brown sugar, one cup sweet milk, salt. sprinkle sugar on top of cookies. mrs. peter wilson. ginger cakes three-quarter cup molasses, one-half cup granulated sugar, scane one- half cup butter, one cup hot water, one teaspoon soda, three cups henkel's velvet pastry four (sifted), one teaspoon cinnamon, one teaspoon ginger. two eggs (beaten) stirred in last. beat all together well. miss nell sweet. thin molasses cookies one cup granulated sugar, one cup shortening, one-half cup molasses, two eggs, one dessert spoon vanilla, one level teaspoon soda, enough hen- kel's velvet pastry flour for dough stiff enough to roll. roll thin and cut small if a dainty wafer is desired. mrs. fred todd. grandma water's ginger snaps one cup sugar, salt, one cup shortening, one tablespoon ginger, one cup molasses, one teaspoon soda. mix all together, using henkel's velvet pastry flour to make stiff dough. roll very thin. bake in slow over. will keep well if locked up. mrs. j. r. waters. fetters flowers, e. adams, main . woodward, market page eighty-three our complete golfer's policy protects against all loss. see i ginger cookies one cup granulated sugar, one cup molasses, one cup shortening (half lard), two well beaten eggs, one teaspoon soda dissolved in four tablespoons sour milk or buttermilk, one tablespoon ginger. stir in henkel's velvet pastry flour with spoon until stiff enough to mold with the hand and bake in quick oven. mrs. w. e. wildon. drop ginger cookies one cup duff's molasses, one-half cup butter and crisco, one cup su- gar, one-half cup warm water, two teaspoons soda, one-half teaspoon gin- ger, one-half teaspoon cinnamon, two eggs. henkel's velvet pastry flour to make stiff enough to drop. raisins may be added. mrs. shrom. peanut cookies one cup brown sugar, four tablespoons oleomargarine, two eggs, one- half cup sweet milk, one teaspoon vanilla, one cup chopped peanuts. hen- kel's velvet pastry flour to make a stiff batter, with one teaspoon royal baking powder. drop on greased pan. mrs. white. chocolate squares one cup sugar, two squares chocolate or three tablespoons cocoa, one- half cup melted butter, yolks and whites two eggs (beaten separately then together), one-half cup henkel's velvet pastry hour. mix as given. spread thick on cookie pan. sprinkle top with one cup chopped english walnuts. bake not too brown; slow. cut in squares while hot. mrs. e. r. hoag. lemon cookies four eggs, two cups sugar, one cup butter, one teaspoon royal bak- ing powder, one teaspoon soda, the grated rind and juice of two lemons, henkel's velvet pastry flour to roll. beat the eggs, butter and sugar to a cream, then all the grated rind and juice of the lemons. sift the soda and royal baking powder with the flour. bake in a rather quick oven. mrs. rose m. bodmer. date bars one cup sugar, three eggs, one cup broken walnuts, one pound dates (quartered), one teaspoon royal baking powder, one cup henkel's velvet pastry flour, a pinch of salt. beat yolks of eggs combined with sugar. mix together with flour, baking powder and salt. add nuts and dates. beat white of eggs stiff and add alternately with the flour. mix to the yolks and sugar. bake in shallow pan, minutes, in moderate oven. re- move from oven, cut in bars and roll in powdered sugar while warm, ice with orange chocolate. mrs. w. t. kuhlman. anna m. stewart. or knox sparkling gelatine improves soups gravies page eighty-four the s. s. glass corporation, insurance and real estate walnut wafers beat two eggs light without separating, add gradually one cup of brown sugar, beating all the while, and a pinch of salt. mix with four tablespoons henkel's velvet pastry flour and one cup of walnuts, chopped fine, if not stiff enough add more flour, but the batter should drop easily from a spoon. drop by spoonfuls on greased pans and put half a walnut meat in center of each wafer. bake five minutes in a quick oven. hickory nuts are very nice. mrs. w. e. collins. ginger cookies one cup sugar, one cup molasses, one cup butter (or substitute), three eggs, one teaspoon soda, four tablespoons vinegar, one teaspoon ginger, one- half teaspoon cinnamon. henkel's velvet pastry flour to to mix in a soft dough. mrs. katherine sanford. springerlies eight eggs (beat steadily), two pounds pulverized sugar (sifted), pinch of salt, henkel's velvet pastry fiour (enough to make soft dough), pinch of ammonia. roll and press and lay on table which has been spread with annis seed and let them freeze over night. bake next morn- ing a delicate brown. mrs. kinsel. english tea cakes one-half pound butter, one-half pound sugar, beat to a cream. beat in two eggs, one at a time. add three ounces mixed candied orange, lemon and citron peel, chipped fine, two ounces currants, two ounces sultanas, two ounces seeded raisins (chopped). weigh three-quarter pound henkel's velvet pastry flour and put one heaping teaspoon royal baking powder to flour and stir well. flour hands and shape in little balls. bake in moderate mary dodshon (england). oven. choice recipe for xmas cookies three cups sugar, two cups butter, cream. beat six eggs separately, adding first the yolks then the white. two teaspoons royal baking pow- der in enough henkel's velvet pastry flour to roll. flavor with two tea- spoons essence of anise. roll quite thin and cut with animal or fancy cut- ter. lce with powdered sugar icing, also anise flavored and while moist sprinkle with colored sugars. small pieces of currants may be used for animal eyes, buttons, etc. this makes a great many cookies, but is fine for a family with children instead of so many christmas candies. mrs. fred todd. chocolate cocoanut macaroons one-half pound dry cocoanut, small can condensed milk, two squares melted chocolate. mix. mix. drop by teaspoonfuls on greased paper. bake fifteen minutes. mrs. robt. f. young. fetters flowers, e. adams, main . woodward, market page eighty-five j. w. hughes charles l.wuerth photographer organist of woodward ave. baptist church milwaukee avenue west piano - organ - coaching detroit, mich. “fine photographs at reasonable prices" studio, det. savings bank bldg. woodward ave. at brady st. detroit, mich. dr.e.a.haight for perfect work call i. f. pratt osteopathic physician woodward ave. cor. labelle opposite highland park state bank office hours: to p. m. evenings to p. m. mon., wed. and fri. phone hemlock piano tuner navahoe ave., hickory east jefferson, detroit, mich. res. portage av., highland park phone hemlock -m roy herald drs. cornell & cornell chiropractors attorney and counselor at law and dime bank bldg. detroit, mich. telephone main labelle bldg. windsor, ont. hours to a. m., to and to p. m.. tel. -j, windsor we remove the cause res.: monterey ave., h. p. hemlock palmer system h.w..wesgate, d.s.c. alice wadley hair shop fisher arcade registered chiropodist foot specialist the shop of the well-groomed woman cadillac capitol theater bldg broadway ave. entrance carrying complete line of finest hair goods and toilet articles a. m. to p. m. nestle permanent waving page eighty-six date bars three-quarter cup sugar, one cup chopped walnuts, one cup chopped dates, three tablespoons henkel's velvet pastry flour, two teaspoons royal baking powder, one teaspoon vanilla, two eggs, whites and yolks beaten sep- arately. bake in sheet. cut in bars when cold. bake about minutes. cecil whalen. peppernuts four large eggs (beaten very light), one pound pulverized sugar (sifted very fine), three ounces chopped citron, one tablespoon cinnamon, one tea- spoon cloves, one-half teaspoon white pepper, one nutmeg, one pound hen- kel's velvet pastry flour (sifted very light), two and one-half teaspoons royal baking powder. mrs. hyland. cinnamon stars one pound pulverized sugar, one pound almonds, six whites of eggs, rind of one lemon, grated. wash almonds and chop with skins. sift su- gar fine. beat white of eggs. add grated rind of lemon. cinnamon to taste. roll out like cookies. bake in waxed pans. mrs. hyland. peter pans one-half cup brown sugar, one-half сир white sugar, one well baten egg, one-fourth cup butter, one-half cup henkel's velvet pastry fo'ir, three-quarter cup nut meats. mix all together. drop in small bits on buttered tin. set in oven with door open until they spread. close and bake until light brown. makes about cookies, thin like wafers. mrs. frank e. parker. walnut cookies one cup butter, one one-quarter cups sugar, four eggs well beaten, one pound chopped dates, one-half cut chopped walnuts, two teaspoons royal baking powder, henckel's velvet pastry flour enough to thicken. have lots of flour on board and do not roll too thin. mrs. c. e. holics. butterscotch cookies one-half cup butter, two cups brown sugar, two eggs (beaten), one teaspoon cream of tartar, one teaspoon soda, three and one-half cups hen- kel's velvet pastry hour. cream butter and sugar. beat two eggs slightly. add this to butter and sugar. put the cream of tartar and soda in flour and sitf three times. stir this into the above ingredients until stiff. (make in roll. in the morning, slice off thin and bake in a moderate oven. mrs. bruce simpson mrs. david w. pell. peanut bars one cup granulated sugar, three good teaspoons butter, one-fourth teaspoon salt (cream well), two eggs well beaten, one cup warm water, one teaspoon vanilla, two teaspoons royal baking powder, and two cups hen- kel's velvet pastry flour. bake in long or square pan. when cooked, cut into bars or squares and ice with powdered sugar icing. two and one-half cups powdered sugar, one teaspoon butter, one-half teaspoon vanilla and about one-third cup of cream. mrs. w. s. bond. ask your grover for knox gelatine-take no other page eighty-seven before the "breadwinner” meets with an accident, see i chocolate cookies one-half cup butter, one and one-half cups sugar, three eggs stirred in, one-half cup baker's chocolate (melted), one cup henkel's velvet pastry fiour, to which has been added three heaping teaspoons royal baking plow- der. mix in order given and add two cups flour. roll thing, cut and bake. mrs. m. s. rice. fruit cookies two cups sugar, one cup butter, three eggs, one cup raisins (chopped fine), one teaspoon soda dissolved in one tablespoon sour milk, one tea- spoon ground cinnamon, one-half teaspoon cloves, one-half teaspoon all- spice, one teaspoon vanilla. add henkel's velvet pastry four enough to mix very soft. mrs. m. s.rice. hermits one-half cup brown sugar, one cup butter, three eggs, one cup chopped raisins, one cup chopped nuts, one-half cup sour milk, one teaspoon soda, one-half teaspoon cloves, one-half teaspoon cinnamon, enough henkel's vel- vet pastry flour to mix. miss min sweet. mrs. w. e. wildon. hermits two cups brown sugar, one-half cup butter, one and one-half cups chopped raisins, one-half cup nuts, one teaspoon soda dissolved in three- fourths cup hot water, one teaspoon each cloves, cinnamon, allspice, two and one-half cups henkel's velvet pastry flour, four eggs. drop from teaspoon in pan and bake quickly. grease pan first time. mrs. e. gudakunst. hermits one large cup butter and lard, three eggs, one teaspoon ground cin- namon, three-quarter teaspoon ground cloves, one small or one-half large nutmeg, one cup milk, one cup lukewarm water with two teaspoons baking soda, one cup walnuts and two pounds chopped dates, five cups henkel's velvet pastry flour (if commercial flour use hve and one-half cups sifted). drop from spoon and spread to prevent getting too thick. bake in mori- erate oven, turning pans frequently. hermits two cups brown sugar, one cup butter and lard mixed, two eggs, one pound chopped raisins, three-quarter cup sour milk, one teaspoon soda, one teaspoon cinnamon, cloves and nutmeg, three cups henkel's velvet pastry flour, nuts. drop in buttered pan with teaspoon and brown in moderate mrs. s. e. hook. fried cakes one large cup sugar, one egg, pinch of salt, little nutmeg, small dessert spoon of melted iard. stir these together and add one cup sour milk with one-half teaspoon soda stirred in it, two teaspoons royal baking powder, henkel's velvet pastry flour to mix moist. mrs. j. e. gallinger. oven. fetters flowers, e. adams, main . woodward, market page eighty-eight before you start that cake think this over are you saving a part of the family income to insure against a cakeless rainy day? detroit's largest savings & loan association has four plans for savings, one of which will surely meet your needs. they all contain these three es- sentials of a satisfactory investment, st absolute safety of principal. nd highest interest return. rd immediate availability. come in and get one of our beautiful book savings banks and let us explain how and why we pay - and % under state supervision fire lasurance the national loan & investment company real estate loans griswold st. resources $ , , established joseph g. standart, president fred p. todd, vice-president lineas i. halsey, secretary edw. h. burmester, treasurer page ninety we protect you if your servants are hurt. see gold cake one cup sugar, one cup henkel's velvet pastry flour, four eggs, one- quarter cup milk, one-third cup butter, one teaspoon royal baking powder, one teaspoon vanilla. mrs. w. harvey miles. angel food cake eight egg whites (or one cupful), pinch of salt, one and one-fourth cups granulated sugar, one cup henkel's velvet pastry flour. beat eggs about half done then add one-half teaspoon cream tartar. flavor to taste. sift three time; measure and set aside sugar and flour. whip eggs to a foam, add cream tartar and whip to a stiff froth. add sugar, beat with a spoon, then flavor, then add flour and fold it lightly through. bake at once in a moderate oven thirty or forty minutes. mrs. c. r. wind. mock angel food cake one сир of white sugar, one cup of henkel's velvet pastry flour, two teaspoon royal baking powder, pinch of salt. sift all together five times, then pour over that one cup of hot milk and stir up. fold in the whites of two eggs well beaten and bake in moderate oven. do not grease pan. turn upside down until cool, then frost. mrs. thomas plaxton, sandusky, mich. mrs. emory fuller, ann arbor, mich. angel food one and one-half cups egg whites, one cup henkel's velvet pastry flour, one cup sugar, one teaspoon cream of tartar, one teaspoon flavoring. bake in slow oven. mrs. b. martin. apple sauce cake one cup sugar, one-half cup butter, two cups henkel's velvet pastry flour, one cup raisins, one-half cup nuts, one teaspoon soda, one teaspoon each of cloves and cinnamon, nutmeg and salt to taste, one cup apple sauce. cream butter and sugar, spices and salt, dissolve soda in apple sauce and into above mixture. add eggs last. beat thoroughly. bake slowly in mod- erate oven. mrs. d. sayles. mrs carleton e. ehlc. apple cake cut enough apples in small pieces to make two rounding cupfuls. add one-half cup molasses and boil until apples are thoroughly cooked. cool. next day cream one and one-half cups sugar and one-half cup shortening. add two well beaten eggs, one cup sour cream and two teaspoons soda. sspices to taste, cinnamon and cloves. three cups henkel's velvet pastry flour, one-half cup raisins and then the apples. mix well and bake very slowly. this may be used for loaf cake or drop cookies. mrs. j. p. hardman. fetters flowers, e. adams, main . woodward, market page ninety-two the s. s. glass corporation, insurance and real estate chocolate sour milk cake one cup sugar, one-fourth cup butter, one cup sour milk, one egg, one and one-half cups flour, one teaspoon soda, two teaspoons cocoa. mrs. c. a. schurts. hot water ginger bread one cup molasses, one-half cup boiling water, two and one-half cups henkel's pastry flour, one teaspoon soda, one teaspoon cinnamon, one and one-half teaspoons ginger, one-half teaspoon salt, one-fourth cup melted fat. add water to molasses. mix and sift dry ingredients. combine mixtures. add fat and beat vigorously. pour into greased pan or muffin tins and bake twenty-five minutes in moderate oven. one well beaten egg may be added to the liquids. this may be steamed and served as a pudding with hard sauce, whipped cream or fruit sauce. mrs. e. bond. hot water cake one-half cup shortening, pinch salt, one cup sugar (cream together), one egg, one and one-half cups henkel's pastry flour, oneteaspoon royal baking powder, one cup hot water poured over one cup raisins with one-half teaspoon soda added; let cool and add to other ingredients. mrs. kohl. mrs. c. r. wind. hickory nut cake eight egg whites beaten stiff, two cups sugar, one-half cup butter, three fourths cup milk, three cups henkels pastry flour, two teaspoons royal baking powder. before baking add two cups hickory nut meats. flavor with vanilla. mrs. w. e. weldon. ice box cake melt two cakes of german sweet chocolate in two and one-half table- spoons granulated sugar and stir. beat in four yolks one at a time, add vanilla, stir in well beaten whites of eggs. take one dozen lady fingers, separated, line pan with oil paper and a layer of cake, then mixture. put in ice box to 'harden. mrs. lee warner. mrs. isabel brown. roll jelly cake beat together one cup sugar and the yolks of five eggs ten minutes. add to it one cup henkel's pastry flour sifted with one teaspoon royal baking powder. flavor and add the beaten whites. bake in a dripper, turn out on damp cloth, spread with any kind of jelly and roll up quickly. lena b. high. mrs. white. knox gedatine makes desserts, salads, candies, puddings, ices, etc. page ninety-five j. w. russell h. b. bogrette cadillac russell & bogrette superior auto painters and trimmers specialties collision work. fender straightening, welding, monograms, tops, slip covers, curtains, washing and polishing, upholstry, slip cover and carpet cleaning winder cor. john r. st. fireproof building quick service compliments sweitzer's creamery cameron avenue phone northway good lumber when you want it h. w. harding lumber co. hamilton and midland hemlock page ninety-six jam cake two tablespoons sour milk, one cup sugar, three-fourth cup butter, two cups flour, three eggs, one cup or more of jam, one teaspoon soda in hot water. keeps moist long time. mrs. c. a. schurtz. king edward cake one-half cup butter or oleo, three-quarters cup brown sugar, two eggs, two tablespoons molasses, three-quarters cup sour milk, one teaspoon soda in a little boiling water, two cups of henkel's pastry flour, one cup of seeded raisins chopped fine. filling-one cup powdered sugar, two tablespoons of melted butter, one tablespoon coflee, one teaspoon vanilla, one teaspoon cocoa. mix all together and spread on cake. mrs.white. one cup lemon cake of sugar, one-half сир of butter, one-half cup milk, two cups henkel's pastry flour, two teaspoons royal baking powder, whites of four eggs. filling-- juice of two lemons and little rind, one cup sugar, two yolks of eggs. one-half cup water, one tablespoon flour, one lump butter. boil until thick. loaf cake one-third cup butter, one cup sugar, one-half cup milk, one and three- fourths cup henkel's pastry flour, two and one-half teaspoons royal baking powder, whites of three eggs. flavor. mrs. mcbride. layer cake one cup sugar, two tablespoons of butter (cream), one egg and yolk of another. beat separate and add one cup of milk (sweet), two cups hen- kel's pastry flour, two tablespoons royai baking powder, vanilla. apple whip filling-one cup sugar, white of one egg, one apple grated. beat with egg beater until very stiff. walnuts may be added. this filing may be used for pudding as well. peaches may be used in place of apples. lillian e. groen. molasses cake two cups ehnkel's pastry flour (before sifting), one egg, pinch of salt, three-fourths cup of sugar, one-half cup of molasses, two tablespoons of lard, one teaspoon soda, in one cup of boiling water, one teaspoon each of cinnamon and cloves. mrs. m. clintock. maple nut cake cream one-third cup shortening with one cup brown sugar; add two egg yolks ; mix well and add three-fourths cup milk. sift together one and one-half cups henkel's pastry flour, one-half teaspoon salt and two tea- spoons royal baking powder. add chopped nuts and one teaspoon vanilla. bake in greased loaf pan in moderate oven thirty-five minutes. cover the top and sides with maple icing. mrs. h. brundle. fetters flowers, e. adams, main . woodward, market page ninety-seven do you want to buy a house? see i nut cake one cup sugar, one cup milk, one cup chopped walnuts, one-half cup butter, two cups henkel's pastry flour, two teaspoons royal baking powder in flour, one teaspoon vanilla. stir the sugar and butter to a cream, beat eggs separately and add last. mrs. h. a. harrison. nut cake two cups sugar, one-half cup butter, one cup sweet milk, three eggs, three cups henkel's pastry flour, three teaspoons royal baking powder, one cup nut meats. do not bake in a very hot oven. mrs. hungerford. never fail cake mix well two large tablespoons butter and one and one-half cups sugar. add one cup sour milk, first putting in one-half even teaspoon soda; then add the well-beaten yolks of two eggs. stir all together well. add two cups henkel's pastry flour with one teaspoon royal baking powder, then the well-beaten whites of two eggs. flavor to taste and bake in a moderate oven. use as a layer cake or with nuts as a loaf cake. etta m. van loon, california. one egg cake break one egg in a cup. put three tablespoons melted butter on top of it and fill cup up with sweet milk; one cup sugar, one and one-half cups of henkel's pastry flour, two teaspoons royal baking powder. pour cupful on flour and beat well. glavor. loaf or two-layer cake. mrs. r. l. mcmicking. prune cake one-half cup butter, one cup sugar (white), two eggs beaten, one-half cup sour milk, one teaspoon soda, two cups henkel's pastry flour, one large cup cooked prunes. make in two layers. filling-one-half cup butter, three-fourths cup powdered sugar; use cold, strong coffee, little at a time until right consistency, flavor with a little vanilla. mrs. j. b. greenwood. pomeranzen brote one pound powdered sugar, four whole and three yolks of eggs, two ounces orange and lemon, four ounces citron, one-half cup or more of almonds, one teaspoon soda. beat sugar and eggs, add the rest. press in pans. cut after baked. mrs. wiemar. prince of wales cake one cup brown sugar, one-half cup shortening, three-fourths cup sour milk, one teaspoon soda, two eggs, one-half teaspoon cinnamon, three table- spoons molasses, two cups of henckel's velvet pastry flour, one cup of chopped raisins may be added if you wish, also one-half cup nut meats. mrs. white. use knox gelatine if you would be sure of results page ninety-eight mt. vernon and woodward commonwealth and grand river smith bros. harold - donald wendell gasoline and oils we render a service not found elsewhere give us a trial and be convinced free crank case service air and water keats bakery woodward ave. market makers of high grade baked goods home of quality and purity all orders given closest attention maclean building co. “michigan's foremost" jacoby's office: - peter smith bldg. griswold at state contractors estimates, financing, designing, architectural dept. in connection specialists in housing, apartment and two-fiat building construct on we save you from $ , to $ , a two-fiator duplex main - s french cleaners and dyers woodward at custer on market page one hundred do you wish your rented property taken care of? see sponge cake five eggs, one cup fine granulated sugar, one-fourth teaspoon salt, one-half grated rind and juice of one lemon, one cup henkel's pastry flour, one teaspoon royal baking powder. beat yolks of eggs till very light, add sugar gradually and beat ten minutes; add flavoring and salt, fold in beaten whites, sift flour carefully but do not stir. bake in an ungreased pan nearly an hour. the oven should turn a white paper light yellow in five minutes. mrs. f. j. boydell. sponge cake one cup sugar (sifted), two eggs (keep out one white), beat fifteen minutes. one teaspoon royal baking powder, one cup henkel's pastry flour (sifted three times together), one-half cup hot water, flavor. add one beaten white folded in. bake fifteen minutes in ungreased tin. do not have oven hot to start baking. mrs. j. d. elliott. velvet sponge cake beat four eggs and two cups sugår well together, add two cups hen- kel's pastry flour, two teaspoons royal baking powder. flavor with vanilla and last add two-thirds cup boiling water just as it is ready for the oven. bake in tube pan. mrs. g. e. shrom. snow balls one cup butter, two cups white sugar, one cup milk, two tablespoons royal baking powder, three cups henkel's pastry flour, five egg whites well beaten. bake in deep tins. the day after baking cut two-inch squares, take on a fork, frost on all sides and roll in cocoanut. mrs. w. e. weldon. swansdown cake two cups of sugar, one and one-half cups cold water, one-half cup butter, three and one-half cups henkel's pastry flour, whites of four eggs, three heaping teaspoons royal baking powder, fold in the whites of eggs at the last. cream sugar and butter with hand, beat the whites of eggs stiff and add at the last. this can be made in layer or loaf cake. filling for layer cake-two tablespoons of milk, one teaspoon butter, heat this and add enough powdered sugar to spread nicely and add almond flavor. mrs. e. j. mcclintock. strawberry cake one cup sugar, one-fourth cup butter, three-fourths cup pineapple juice, two cups henkel's pastry flour, two teaspoons royal baking powder three egg whites beaten stiff. bake in tin with hole in center, fill hole with berries and serve with whipped cream. fetters flowers, e. adams, main . woodward, market page one hundred two the s. s. glass corporation, insurance and real estate sunshine cake six whites of eggs beaten stiff, six yolks beaten, one and one-fourth cups sugar sifted five times, one cup henkel's pastry flour sifted five times. add gradually to the beaten whites one teaspoon of cream of tartar, sifted in flour. then add yolks and all ingredients gradually. bake in moder:ite oven one hour. mrs. weimar. fruit spice cake two cups cane sugar, one cup butter, four eggs (two whites left for frosting), one cup sour cream or milk, two cups chopped raisins or currants, one and one-half teaspoons cinnamon, one teaspoon cloves, one-half nutmeg grated, one teaspoon soda, two and one-half cups henkel's pastry flour. bake in layers, putting together with white frosting. mrs. robt. b. reed. spice cake two cups brown sugar, one-half cup butter (scant if cream is used), two eggs beaten together, one cup sour cream or milk, one teaspoon cin- namon, one-half teaspoon cloves, one-half teaspoon nutmeg, one teaspoon lemon and vanilla, one teaspoon soda, one-half cup raisins, one cup nut meats, two cups henkel's pastry flour. mrs. b. e. hacker. velvet lunch cake with swiss cream frosting one cup sugar, one egg, one cup of sour milk, one-half cup of butter, two tablespoons of molasses, two cups henkel's pastry flour, one teaspoon soda, one-half teaspoon cloves, one-half teaspoon cinnamon, a little nutmeg. cream the butter and sugar, add the egg well beaten, milk, molasses and other ingredients in their order, sifting the soda with the flour. bake in a shallow pan and ice with swiss cream frosting. white cake one and one-half cups granulated sugar creamed with one-half cup butter or lard. sift together two and one-half cups henkel's pastry flour with two teaspoons royal baking powder, two teaspoons corn starch, one pinch salt, and add to mixture alternately with one-half cup milk, and add havoring. beat whites of two eggs, fold in and thin with one-half cup ice water. bake in three layers in hot oven. mrs. hamill. white cake (cheap) one and one-fourth cups sugar creamed with one large tablespoon but- ter and one tablespoon lard, one cup milk, two and one-fourth cups henkel's pastry flour sifted three times, two teaspoons royal baking powder, beaten whites of two eggs, one teaspoon vanilla. flora fairchild. for dainty delicious desserts use knox gelatine page one hundred three swiss cream frosting a piece of butter the size of an egg, four tablespoons of cream or milk, one-half teaspoon of vanilla, confectioner's sugar. cream the butter, add cream and vanilla and work in confectioner's sugar until thick enough to spread. white cake one cup sugar, one-half cup butter, one-half cup sweet milk, two cups henkel's pastry flour, a little salt, two teaspoons royal baking powder, one teaspoon lemon extract. cream butter and sugar then add milk, flour and baking powder, then fold in the whites of three eggs beaten stiff. mrs. d. g. renton. cora belle's white cake two cups sugar and one-half cup butter creamed, one cup sweet milk, two and three-fourths cups henkel's pastry flour and cornstarch mixed with three teaspoons royal baking powder, three whites of eggs, beaten stiff and put in last. either loaf or layer cake. mrs. c. h. tryon. white cake cream one-half cup of butter and two cups sugar. add one cup milk, three cups henkel's pastry flour, two teaspoons royal baking powder and one teaspoon vanilla. into creamed butter and sugar add a little milk and flour at a time until all is used and last the beaten whites of four eggs. mrs. h. brundle. white cake one cup water, one and one-half cups sugar, one-half сир butter (scant), three cups henkel's pastry flour measured after sifting, four egg whites beaten till light. cream butter and sugar. add two-thirds of the water and one cup hour; stir. then one cup flour, rest of water; stir. then add last cup of four with two heaping teaspoons royal baking powder and flavoring; stir. then beat in teaten whtes. mrs. kuhlman. white cake one and one-half cups sugar, one-half cup butter, one-half cup sweet milk, two teaspoons even full of royal baking powder, one teaspoon of rose water, whites of six eggs, two and one-half cups henkel's pastry flour. stir butter and sugar to a cream, adding milk, a little at a time. beat whites to a stiff froth. add whites and flour alternately, a little at a time. mix baking powder with flour. mrs. clara l. pike. wandering jew two cups brown sugar, one cup butter, two teaspoons royal baking · powder, one-half teaspoon each cloves, cinnamon and nutmeg, three egys, two and one-half cups together, figs, dates and raisins. henkel's velvet pastry four enough to press into pans. frosting—two cups sugar, one- half cup butter, one-half cup water. boil until done and beat. mrs. weimar. fetters flowers, e. adams, main . woodward, market page one hundred five the s. s. glass corporation, insurance and real estate chocolate cake two cups light brown sugar, one-half cup butter, two eggs, one-half cup sour milk, three tablespoons cocoa, in one-half cup hot water, one tea- spoon soda, one-half teaspoon baking powder, two cups henkel's velvet pastry flour. bake as a loaf cake. any kind of frosting can be used such as powdered sugar, vanilla, cocoa, a little butter and nut meats, and hot water to make the right consistency. mrs. c. e. ehle. mrs. blakely. spanish chocolate cake one-half cup butter, one and one-half cups sugar, four eggs, one tea- spoon vanilla, two squares melted chocolate, five teeaspoons boiling water, one and three-quarters scant cups henkel's velvet pastry flour, four tea- spoons royal baking powder, one-half cup milk. melt chocolate, add boiling water, cream the butter, add sugar, cream all thoroughly, add yolks of eg'is and beat hard. add milk, melted chocolate and aour gradually. beat vigorously; fold in the stiffly beaten whites of eggs with vanilla and baking powder. mix quickly. bake in two layers in moderate oven. frost with chocolate or caramel. mrs. d. m. robins. coffee cake five tablespoons of sugar, one tablespoon of butter, one tablespoon of lard, two teaspoons royal baking powder, one egg, one cup milk, salt, three cups henkel's velvet pastry flour. small raisins may be added. icing—three tablespoons of sugar, one-half tablespoon butter and one-half tablespoon flour, one teaspoon cinnamon. cream together and sprinkle on top before baking. mrs. d. g. renton. chocolate roll five eggs, one cup powdered sugar, one tablespoon henkel's velvet pastry flour, three cups cocoa. beat yolks and sugar add the flour and cocoa, grease pan with butter and flour. bake in moderate oven and when cold fill with whipped cream and roll. ice with chocolate. mary a. mackay. chocolate nougat cake one cup sugar, one-half cup butter, one cup sour milk, one teaspoon soda, two-thirds cup walnuts, two cups henkel's velvet pastry flour, two eggs (beaten), three-fourths cup cocoa, one teaspoon vanilla. just mix it up and stick it in. mrs. h. e. hubbard. chocolate nougat one and one-half cups granulated sugar, one cup butter. cream well. two eggs (beaten light). one-fourth teaspoon salt, one teaspoon vanilla, one square baker's melted chocolate or two teaspoons cocoa, put in with sugar. one cup chopped walnuts, one cup chopped dates, one cup sour milk with one teaspoon baking soda, two cups henkel's velvet pastry flour. bake in long or square pan in slow oven from forty-five minutes to one hour. mrs. w. s. bond. fetters flowers, e. adams, main . woodward, market page one hundred severi mere window shades made to order and installed workmanship guaranteed—kirsch flat curtain rods rubber matting, stair treads and nosings zenith window shade co. e. jefferson edgewood phones empire — easy the easy bruce wigle washing machine plumbing and heating easy to use detroit, mich. cheap to run "good plumbing is a joy forever" hamilton avenue lee hardware woodward hemlock telephone main peter smith bldg. l. l. ovenshire diamonds- watches platinum and gold mountings expert watch and jewelry repairing detroit, mich. diamond shop page one hundred eight chocolate layer cake one cup white sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups henkel's velvet pastry flour, two eggs, one teaspoon soda, one-fourth cake chocolate, one-half cup milk or water, one-half cup sugar. yolk of one egg. cook until thick then cool. st.r in cake before stirring in flour. filling-two tablespoons shaved chocolate, one-half cup white sugar (level), one tablespoon corn starch, one-half cup cold water. cook until thick. put white frosting on top of filling. mrs. d. d. sayles. excellent chocolate cake one-half cup grated chocolate, one-half cup milk, boil together till blended. when slightly cooled, beat in yolks of two eggs and white of one reserving other white for icing. when cool add one cup milk, salt, van lla, one and two-thirds cups henkel's velvet pastry flour sifted three times, one teaspoon soda. makes two layers. boiled icing makes ideal filling, or it may be baked n loaf and top iced. mrs. j. r. waters. cocoa cream cake one cup pulverized sugar, add beaten yolks of four eggs, sift one cup cocoa with one teaspoon royal baking powder, add pinch of salt and vanilla to flavor, beat whites of eggs and fold in with spoon. whip one-half pint of whipping cream for filling and frosting. mrs. c. m. heiserman. chocolate cake cream one cup granulated sugar with one-quarter cup butter or lard beeat one egg and add to former. soft together two cups henkel's velvet pastry flour, one-half teaspoon soda, one-half teaspoon royal baking pow- der, two tablespoons cocoa and pinch of salt. add this alternately with three- quarter cups of sour milk and lastly add one-quarter cup hot water. pour into loaf cake pan and place in moderate oven. cream layer cake one one cup sugar, two cups henkel's velvet pastry flour, two tablespoons butter, one egg, four teaspoons royal baking powder, one cup milk, one teaspoon vanilla. cream filling : one-fourth cup sugar, one cup milk, teaspoon butter, one tablespoon cornstarch, one teaspoon vanilla. mrs. a. h. stevenson. cocoa cake one-half cup butter, three-fourths cup milk, one cup sugar, six table- spoons cocoa, three eggs, two teaspoons royal baking powder, one-half cup sifted henkel's velvet pastry flour, one teaspoon vanilla. cream the butter in warm dish until soft, but not melted. stir in sugar gradually, beating well, then the beaten yolks of the eggs and vanilla. sift the baking powder and cocoa with one-half cup flour and stir this in mixture first. then alternate the milk and flour, using enough flour to make a mixture stiff enough to drop with a spoon. beat vigorously. fold in the stiffly beaten whites of eggs. bake in layers about thirty minutes. dainty recipes in each knox gelatine package page one hundred nine protect your house with a windstorm policy. see i carnation cake yolks of three eggs, one cup brown sugar, three-fourths cup butter, nutmeg and spice to suit, one cup buttermilk, one teaspoon royal baking powder dissolved in a little warm water, one and one-half cups henkel's velvet pastry flour, one cup chopped raisins. bake in two layers. icing: one-fourth cup sweet cream, one-fourth cup butter, eight tablespoons pul- verized sugar ( x.), one-half cup chopped walnuts. mix all together. mrs. malcolm mcphail. sour cream cake one cup brown sugar, one-half cup butter, one egg, one and one-half cups henkel's velvet pastry flour, salt, cinnamon, one cup sour cream, one teaspoon soda. dissolve soda in teaspoon of water before addng to sour cream. cream butter and sugar. add egg. sift together the four salt and cinnamon and add alternately with sour cream to which the soda has been added. mrs. lorne a. putnam. date cake one pound seeded dates. sprinkle one teaspoon of soda over seeded dates then pour one cup boiling water on them and let stand until cool before stirring into batter. one cup brown sugar, two cups henkei's velvet pastry flour, two eggs, two tablespoons butter, two teaspoons roya! baking powder, ten cents worth nut meats. mix and bake. mrs. cora v. snyder. mrs. s. j. l vingston. date cake one cup dates chopped, one teaspoon soda, one cup hot water, tuo tablespoons butter, one cup sugar, two eggs, one-half cup chopped nuts. one and three-fourths cups henkel's velvet pastry flour, pinch of salt, ore teaspoon vanilla. cover dates with soda and water. allow to cool. cream butter and sugar. add eggs, nuts, dates and flour. bake about thirty minutes in loat. mrs. r. g. blaine. date sticks one cup henkel's velvet pastry flour, one cup sugar, four eggs, one cup nuts, one cup dates, two teaspoons royal bak.ng powder. bake twenty minutes. mrs. e. c. kirsii. date cake one cup sugar, three eggs beaten one half hour, one cup henkel's vel- vet pastry flour, one and one-half teaspoons royal baking powder, two cups dates, two cups walnuts. bake in a slow oven. mrs. e. c. kinsel. fetters flowers, e. adams, main . woodward, market page one hundred ten salt it with mulkey's free running and jack frost salt sous no excuse to make when you season with mul- key salt. always uniform, always full strength. mulkey's pack ros they should appeal specially to cautious housewives because they are packed under the most scrupulous sanitary conditions and are wholesome and safe to use. jack erost free running jack frost table salt salt table salt eiro sexy mulkey salt co., detroit, mich. for good meat go to the j. a. gray cash market quality meat market choice meats e. radke oakland woodward avenue phone market detroit, mich. hemlock near owen tietze & co. detroit's leading cleaners and dyers first in quality-first in service four convenient stores main store griswold and state street, phone main branch store— woodward ave. at clairmount, northway branch store— hazelwood at twelfth st., phone garfield branch store and shop- grand river, phone cadillac - special attention given to cleaning upholstered furniture page one hundred twelve devil's food two cups brown sugar, one-half cup butter, one-half cup sour milk, one-half cup boiling water, two eggs, one-fourth cake baker's chocolate, one teaspoon soda (rounded), two cups henkel's velvet pastry hour, one teaspoon flavor.ng, pinch of salt. put sugar, butter, milk and eggs into mixing bowl and heat well. put chocolate and soda into hot water. stir and add to other mixture. sift flour five times and add to mixture with salt and flavoring. flora fairchilır. devil's food one cup white sugar, one-half cup shortening, one cup sour milk, one teaspoon soda, one egg, one and one-half cups henkel's velvet pastry flour, four level tablespoons cocoa, one teaspoon vanill. filling - one cup pulverized sugar, one heaping tablespoon melted butter, one-half teaspoon vanilla, two heaping teaspoons cocoa, two teaspoons coffee. mix to a soft paste. mrs. c. e. smith. devil's layer cake two eggs, saving whites for fillings; one small cup of granulated sugar, one-half cup of butter, one-half cup water, one-third cup molasses, one teaspoon each cinnamon, cloves, soda and cream of tartar, henkel's velvet pastry flour for a stiff batter. filling-one cup sugar, one-half cup water; boil until it strings. beat the whites of eggs, add and beat until nearly cold, then add one cup of chopped raisins. a friend dark potato cake (splendid) two cups sugar, one cup butter, one cup english walnuts, one cup mashed potatoes, one cup sweet milk, two cups henkel's velvet pastry flour, two teaspoons royal baking powder, one cup melted chocolate, four eggs well beaten, one teaspoon each of cinnamon, cloves, nutmeg and va- nilla. bake in well greased layer pans.. beat sugar and butter to a cream, boil and mash (good) about two potatoes. when cool, add with milk, beaten in well. melt slowly one (ten-cent) cake bitter chocolate and add when warm. have eggs well beaten together and add; then add nut meats cut up, four well sifted with two teaspoons of royal baking powder mixed in. then add spices and vanilia and bake slowly in moderate oven about twenty-five minutes in layer pans. put together with caramel filling. fill- ing-boil two cups sugar with one-half cup sweet milk, add large piece of butter. boil slowly until it forms soft ball in water. beat until cool and add few drops of vanilla and put together. mrs. a. e. foster. lazy daisy cake into a mixing bowl put one and one-half cups of henkel's veivet pastry four, one heaping teaspoon royal baking powder, one cup granu- lated sugar. into a cup put the whites of two eggs, two tablespoons of melted butter, fill balance with sweet milk and add few drops of van.lla. stir this into the mixing bowl and beat all for several minutes. mrs. leroy e. pierce. fetters flowers, e. adams, main . woodward, market page one hundred thirteen the s. s. glass corporation, insurance and real estate layer fruit cake one cup molasses, two eggs, one-third cup butter, two-thirds cup sour milk, one teaspoon soda, two cups henkel's velvet pastry flour, one cup raisins, two teaspoons spices. cream butter and sugar. add well beaten eggs. dissolve soda in the sour milk and molasses. chop the raisins. sift the flour, add the spices and stir all well. put one-half cup chopped raisins in the boiled frosting to use for filling between layers. mrs. j. s. morris. small fruit cake one cup of butter or oleomargerine, one-half cup brown sugar, four tablespoons molasses, one-fourth teaspoon soda, four eggs beaten, one- half cup citron cut fine, one-four pound seeded raisins chopped, one-fourth pound currants, one-fourth pound almonds blanched and chopped, one ta- blespoon nutmeg, one tablespoon cloves, one tablespoon cinnamon, one tea- spoon lemon extract, two cups henkel's velvet pastry flour. add the whites of the eggs, well beaten, last. bake one hour in a moderate oven. mrs. j. w. white. fruit cake two pounds of rąsins and two pounds of currants, one pound butter, one pound brown sugar, one-half pound dates, one-half pound mixed peel, one-half pound almonds, five cups henkel's velvet pastry flour, one tea- cup molasses, ten eggs, four tablespoons fruit juice, one tablespoon cin- namon, one tablespoon nutmeg, one teaspoon royal baking powder. steam three hours. put in moderate oven one-half hour. mrs. l. j. lakin. fetters flowers, e. adams, main . woodward, market page one hundred fifteen frosting and fillings “and like the snowfall on the river, a moment white-then gone forever! -burns. chocolate cake filling one-fourth cup chocolate, one cup boiling water, one cup sugar, one tablespoon butter. boil all together. add heaping tablespoon cornstarch fin one-half cup cold water and boil until clear. flavor with one teaspoon vanilla. if desired, one cup nut meats can be added to filling. mrs. j. d. elliott. maple fondant one cup yellow or maple sugar, one-half cup thin cream ; boil together fifteen minutes, take from fire and stir constantly till it stiffens, spread quickly on warm cake, as it hardens very fast. fondant two cups sugar, one cup water, a bit of cream of tartar half as large as a pea. boil without stirring until a little dropped into ice water can be gathered into a ball and rolled like wax between the fingers. cool and stir to a soft cream. add flavor or coloring while cold, then soften over hot water and spread while warm. frosting one white of egg, one cup sugar, one grated apple. beat until thick one-half hour or more. mrs. roy austin. butter icing one cup pulverized sugar, one tablespoon butter, one tablespoon boil- ing milk. stir until smooth. flavor with vanilla. mrs. a. m. hungerford. icing for chocolate cake whites of two eggs, one cup sugar, three tablespoons water. beat for seven minutes in double boiler. have water boiling when you start, then stir until cool. mrs. h. h. blakely. brown sugar icing one cup brown sugar, one cup water. boil until it threads. pour on stiffly beaten white of one egg. add one-half cup chopped hickory nut meats. mrs. w. h. phillips. where recipes call for gelatine use knox sparkling gelatine page one hundred seventeen pies “no soil upon earth is so dear to our eyes, as the soil we first stirred in terrestrial pies." holmes. raisin pie one cup each of sugar, raisins, water, juice and rind of one lemon, two dessert spoons henkel's velvet pastry flour, one egg, butter size of an egg. mix all together and cook until it thickens. bake with two crusts. mrs. robert c. kingsley. raisin pie grate and chop one lemon, add one cup raisins, butter size of walnut. one-half cup brown sugar, two cups water. boil five minutes and acid five tablespoons henkel's velvet pastry flour, one-half teaspoon salt. use two crusts. will make two pies. mrs. roy austin. currant pie mix one cup sugar and two and one-half tablespoons henkel's vel- vet pastry flour. stir in two cups driend currants. put into a raw crust. pour on carefully one-half cup cream and put dabs of butter around. put on the top crust and bake in hot oven one-half hour. mrs. robt. f. young. mock cherry pie one cup cranberries, one cup raisins (put through food chopper), piece of butter. add one cup hot water; stew till tender. add one cup sugar into which has been mixed a tablespoon of flour. add one-half tea- spoon vanilla or mapleine. makes one pie. may be doubled. this is nicer made with lattice top crust. mrs. geo. p. kessberger. mrs. t. b. hamill. pie crust ( - - rule) one cup henkel's velvet pastry flour, two tablespoons lard, three ta- blespoons water, pinch of salt. mrs. c. r. wind. almond cream pie put into the pan of a double boiler one cup of milk and butter the size of an egg. when the butter is melted add the yolks of three eggs creamed with one-half cup of sugar and two tablespoons of cornstarch. cook until like custard then remove from the stove and add one-half cup each of ground almonds and walnut meats. put in a baked crust same as lemon pie and cover with a meringue made by beating up the whites of the eggs to a stiff froth and then adding three tablespoons of powdered sugar. browui lightly in the oven. mrs. ernest seward. each package of knox gelatine makes four pints of jelly page one hundred nineteen at the geographical center of detroit, the national bank of commerce will on january , , open a bank with special features and facilities for the transaction of financial business for the ladies of detroit. this new office in the general motors building is being organized and equipped to render efficient, prompt and courteous service. all women can be beautiful use ... ... julienne de leamont's fairystone one application for sale at all leading stores c transformation neef bros. l. w. humphry's bakery table supplies of a high quality linwood avenue hamilton blvd. at burlingame hemlock whole wheat and salt-rising bread page one hundred twenty two do you carry burglary insurance on your safe? see snow pudding soak one-fourth box of knox gelatine in one-fourth cup of cold water fifteen minutes then dissolve in one cup of boiling water; add one cup sugar, one-fourth cup lemon juice, when sugar is dissolved strain and cool, beat whites of three eggs and add when it begins to thicken. beat all together until stiff enough to drop into mould. make soft custard with yolks for sauce. mrs. h. t. dennis. charlotte russe one ounce knox sparkling gelatine, one pint milk, one pint cream, four eggs, sugar to taste. beat sugar and yolks of eggs together until light. heat gelatine in the milk and stra.n over the eggs and sugar. whip the cream, which must be very cold and add to the above mixture after it has cooked. flavor with vanilla. line the dish you wish to serve it in with sponge cakee or lady fingers and pour the mixture in. set on ice until wanted. mrs. w. e. myers. strawberry sauce crush one cup strawberries; beat whites of two eggs; add two large tablespoons powdered sugar and beat again. serve over sponge cake. mrs. howe. lemon cream juice and grated rind of one lemon, four tablespoons sugar, two ta- blespoons cold water, four eggs, beat yolks ; add lemon, sugar and water; thicken on stove, stirring all the time. then add whites of egg, well beateni, to which have been added two tablespoons sugar. serve in sherbet glasses. mrs. t. a. harris. nut creams two tablespoons knox gelatine dissolved in one-half cup milk. place in dish of hot water but do not allow to get hot. wh.p one pint cream (reserve cup of cream after whipping), add one-half cup sugar and beateri white of one egg, one cup chopped nuts, one teaspoon vanilla. beat all together until stiff. mould and serve with cup of whipped cream. mrs. m. s. rice. jerusalem pudding one cup cooked rice, three teaespoons knox gelatine dissolved in one- half cup hot water, one-half cup sugar, one cup dates, one-half cup figs, one pint whipped cream. flavor with vanilla and let stand. mrs. j. h. greenwood. chocoalte pudding three-quarters cup sugar, one tablespoon butter, one-half cup milk, one square bitter chocolate, melted, one and one-half cups henkel's velvet pas- try four, one and one-half teaspoons royal baking powder. steam one hour. sauce—one cup pulverized sugar, one tablespoon butter, creamed, one egg beat all together and add one-half pint cream, whipped. add vanilla. mrs. john steele. knox stands for quality and quantity in gelatine page one hundred thirty-two brown, sugar fluff one cup brown sugar, three tablespoons cold water, white of one egg. have water boiling and inside vessel hot. after beating well, put in con- tainer. stir with egg beater eight minutes. mrs. w. j. mch. sailor's duff one egg, two tablespoons sugar, beat; one-half cup molasses beaten in. two tablesepoons butter, beat again, one teaspoon soda in ittle warm water, one and one-half cups boiling water added last. steam three-quarters of an hour. sauce—yolks of two eggs, one cup confectioners sugar, one teaspoon van lla, beat well, add one-half pint whipped cream just before serving. mrs. e. c. plaisted. jellied figs for dessert one cup stewed figs cut in small pieces, one cup of juice the figs were cooked in, one tablespoon knox gelatine, one-third cup sugar. soak gela- tine a few minutes in a little water then add boiling juice, sugar and a little lemon juice. add figs and pour into moulds to cool. serve with whipped mrs. e. r. seward. cream, pineapple delight one small can pineapple, one-half pound marshmallows, one-half cup walnut meats, one-half pint whipping cream. cut marshmallows in quarters and soak them for two hours in the juice drained from the pineapple. cut pineapples in cubes and the walnuts n small pieces. drain the juice from the marshmallows and mix the pineapple nut meats and marshmallows with the cream which has been whipped. serve in sherbet glasses. garnish with maraschino cherries. this will serve six. mrs. s. bertrand. apple dumplings into a boiling dish put one cup sugar, one cup maple syrup, two table- spoons butter, two cups water. boil all together. the crust-sft one and one-half cups henkel's velvet pastry flour and one-half teaspoon salt into a bowl, rub in one tablespoon shortening. mix to a stiff paste with cold water and fill with the apples, pinch the edges together and make round then put them into syrup and bake in a moderate oven. baste with syrup. margaret ballantyne. orange pudding six oranges, peeled and cut into small pieces ; add one cup sugar and let stand. into one quart boiling milk stir two tablespoons cornstarch mixed with a little water and the yolks of three eggs well beaten. let it cool. then mix with the eoranges. frost with the whites of the eggs. mrs. w. c. bailey. date whip whites of four eggs beaten stiff, one pound of dates cut fine, one cup english walnut meats, one-half cup sugar, one teaspoon vanilla. bake very slowly in moderate oven thirty minutes. serve with whipped cream, cherry on top. mrs. j. e. atkinson. knox gelatine is economical-one package makes four pints of jelly page one hundred thirty-five we write parcel post insurance. see i manhattan apples two and one-half cups sugar, one cup water, one-half teaspoon salt, one-half pound red cinnamon drops. put sugar, water, salt and candy in pan and make syrup, after candy has been melted add one-half teaspoon lemon extract. peel and core eight or ten apples and drop into the boiling syrup. boil until tender and serve cold with whipped cream. mrs. c.r.clark. delicious apple dumpling two cups henkel's velvet pastry flour, one teaspoon salt, one table- spoon butter, two teaspoons royal baking powder, one tablespoon lard, one tablespoon sugar, one and one-sixth cups milk for soft dough; three large apples peeled and chopped moderateely fine, one-half cup seeded raisins cut fine. roll out the dough one-half inch thick. sprinkle with sugar and melted butter. spread on the apples and raisins, form into roll beginning with side nearest you. cut into twelve equal pieces and place in pan ends up. sauce for same-two cups brown sugar, two cups water, one table- spoon butter, one tablespoon flour, one-half lemon sliced thin, boil until thick stirring constantly. pour one-half boiling sauce over the dumplings, put in hot oven and bake twenty-five minutes. the other half of sauce to be eaten with the dumplings. mrs. georga s. smith. butter scotch pudding two cups brown sugar, two cups boiling water, two tablespoons corn- starch dissolved in cold water, one-half cup walnut meats cut up. bring sugar and water to bo , add cornstarch, cook in double boiler fifteen min- utes. add nuts after removing from fire. serve cold with whpped cream. mrs. robt. f. young. uncooked prune whip stew prunes and remove stones, put through grinder. to each cup of prune pulp add beaten white of one egg, sugar to taste. mix and mould, then set away for twenty-four hours. serve with whipped cream with nuts on top. one and one-half pounds prunes for family of about eiglıt. mrs. o. j. davies. pineapple sponge one cup pineapple, three-quarter cup pineapple juice, one cup water, one cup sugar, two tablespoons knox gelatine dissolved in one-half cup boiling water. mix all together and set away to cool. when it begins to set stir in one cup cream whipped stiff. serves from eight to ten people. mrs. m. a. brasbie. danish pudding red rhubarb; wash but do not peel, cut in cubes, cover, three-quarters with water and bol until tender. drain through jelly bag, sweeten to taste, add stick of cinnamon, bring this to a boil, thicken with cornstarch, turn into mould until set and serve with rich cream. fetters flowers, e. adams, ma'n . woodward, market page one hundred thirty-six are you protected in case of an automobile accident? see ! cottage pudding one cup henkel's velvet pastry flour, one heaping teaspoon royal baking powder, one tablespoon butter, one-half cup milk, one saltspoon salt, one egg. sauce—one-half cup butter, one cup powdered sugar, one tea- spoon vanilla, one-half cup boiling water. cream butter and sugar, add vanilla and beat well. just before serving stir in the boiling water, add white of one egg and beat until foamy. baked indian pudding scald one pint of milk, stir in six tablespoons indian meal (first mois- tened with cold water), add one pint cold milk, one cup molasses, two well beaten eggs, raisins, chopped suet (or butter), one-half teaspoon cinnamon and little salt. bake one and one-half hours. mrs. jay w. russe!l. steamed pudding one cup molasses, one cup milk, one cup chopped raisins, one-half cup butter, one teaspoon soda, three and one-half cups henkel's velvet pastry flour. steam three hours in a covered pail. sauce--beat sugar and butter together until creamy, add vanilla and little nutmeg. mrs. jay w. russell. strawberry shortcake three cups henkel's velvet pastry flour, one-half cup shortening, pinch of salt, three teaspoons royal baking powder, one cup milk, two table- spoons sugar, one egg. bake in two pans. for a small family use one-half th 's recipe. mrs. c. a. luse. strawberry shortcake one pint henkel's velvet pastry flour, one-half teaspoon salt, two ounces butter, two teaspoons royal baking powder, one quart strawberries. stem berries, sweeten to taste and slightly mash them with wooden spoon, cover with one-half pint cream. rub the butter into flour, add salt, baking powder and sufficient milk to make a soft dough; mix quickly, roll out about one and one-half inches in thickness, put into pie pan and bake in quick oven. when done split in two and spread each half lightly with but- ter. place lower half on chop plate, put half the berries on this, cover with other half of short cake and pile on remaining half of berries. add whipped cream if des red. mrs. w. e. collins. baked corn meal pudding one quart sweet milk, three tablespoons corn meal, one-half cup sugar, one-half cup raisins, three eggs. bake three-quarters of an hour or until custard is set. serve with rich milk and nutmeg or whipped cream, or creamed sugar and butter sauce. also makes good breakfast dish. mrs. eldreth g. allen. orange pudding six oranges, peeled and cut in small pieces. add one cup sugar and let stand. into one quart bo ling milk stir two tablespoons corn starch mixed with a little water and the yolks of three eggs well beaten. let it cool, then mix with oranges. frost with the whites of the eggs. mrs. w. c. bailey. fetters flowers, e. adams, main . woodward, market page one hundred forty banana ice cream beat together one large coffee cup of sugar and four eggs very light, add one dessert spoon vanilla, mash eight or nine bananas and beat with fork, add to sugar and eggs and beat all with egg beater and pass through colander. add one and one-half pints light. cream. the success of this depends on the beating. lemon sherbet one pint scalded milk, two cups sugar, rind of grated lemon, scald together, cool and strain. before freezing add one pint of cream and when partly frozen add one-half cup of strained lemon juice. fruit sherbet three ripe bananas, three oranges, three lemons, three cups water, three cups sugar, three egg whites. put bananas through potato ricer. ex- tract orange and lemon juices. in the meantime boil together sugar and water for ten minutes, and when cool add fruit juices and bananas. pour into freezer, add egg whites beaten stiff, and freeze in three parts ice to one part salt. this makes about two and one-half quarts. mrs. f. e. henry. pineapple sherbet pare and shred a fine mellow pineapple, sprinkle one pint sugar over it and let stand one hour. then add one-half pint water, juice of one lemon and one-half package knox gelat.ne soaked in one cup cold water for one hour. then dissolve in one cup of boiling water. mix well and freeze. mrs. a. m. hungerford. rice frappe one pint water, one-half cup rice. boil until tender, add one pint milk and boil. one pint cream, two eggs, two cups sugar, three oranges. freeze. mrs. j. h. greenwood. grape frappe two cups sugar, four cups water. put in saucepan and bring to boil- ing point. boil fifteen minutes. remove from fire and add two cups grape juice, two-thirds cup orange juice and one cup lemon juice. cool, strain and freeze to a mush. serve in frappe glasses and garnish with whipped cream sweetened and flavored with vanilla. mrs. eldrith g. allen. fruit ice three cups water, three cups sugar, juice of three oranges, juice of three lemons, three sliced bananas, stir until sugar is dissolved. freeze. mrs. wm. h. phillips. chocolate sundae dressing one-half pint coffee cream, four tablespoons grated chocolate, one- half cup sugar, one-half teaspoon vanilla. heat cream in double boiler. dissolve sugar and chocolate by melting with a little hot water. add + cream and cook ten minutes. pour over vanilla ice cream. mrs. w. e. collins. fetters flowers, e. adams, main . woodward, market page one hundred forty-four grape juice wash twenty pounds of concord grapes and add three quarts cold water. bring to the boiling point and let simmer thirty minutes. strain through colander and add one quart water. strain through cheesecloth and add four pounds granulated sugar. bring to the boiling point to dis- solve the sugar. bottle while simmering over the fire. have bottles well corked and sealed with wax. mrs. margaret schnaple. raspberry shrub cover ripe berries with fresh cider vinegar (d.lute if too strong), let stand twenty-four hours. put into a bag and squeeze. to every pint of juice add one pound sugar. boil five minutes, skim and bottle, sealing tightly. for serving add two tablespoons shrub to a glass of water. mrs. carlton shier. fruit punch boil together two minutes one pint cherry, strawberry and raspberry juice, juice of four lemons and one pint sugar. when cold add one cup rather strong tea. to serve add one cup of fruit syrup to one quart gin- ger ale or carbonated water thoroughly cold. serve with thin slice of orange or pineapple and one teaspoon cracked ice to each glass. mrs. m. l. veenfliet, alpena, mich. grape juice wash and pick grapes off stems. fill a one-quart jar, place in one large cup of grapes and one-half cup of sugar. f.ll jar with boiling water, seal and set away until wanted. mrs. cec: p. matthews. punch eight quarts grape juice, twelve quarts white rock, or appolonaris water, one dozen lemons, two dozen oranges, three large pineapples, one bottle maraschino cherries. sweeten to taste. mrs. jerry hayes. iced cocoa mix one-half cup cocoa and one cup of sugar with a little cold water to make a paste. add one point boiling water. cook five minutes. re- move from fire, add one-half teaspoon vanilla and cool. when cool, add one pint milk. serve in tall glasses with cracked ice. if desired a tea- spoon of whipped cream may be placed on top of each glass. this syrup before milk is added can be kept in refrigerator for an indefinite time, serving when desired by adding milk. serves six people. mrs. r. r. stewart. fetters flowers, e. adams, main . woodward, market page one hundred forty-six candy “my mission in life is a sweet one, i claim, for the children's eyes brighten when hearing my name." crackerjack three quarts corn, two cups brown sugar, one cup white sugar, one cup corn syrup, one-half cup water, one-eighth cup butter. cook until it hairs. may use all brown sugar. can add peanuts. mrs. . s. morris. nuga two and one-half cups sugar, one-half cup corn syrup, one-half cup cold water, two eggs. boil untli it forms a ball in cold water. stir one- half of it into the well beaten whites of two eggs. boil the rest of the syrup until it cracks in cold water. add to the first mixture. flavor and add nuts, raisins, chocolate, cocoanut or anything you may desire. beat until th ck, then pour into a weil greased pan. cut and serve in squares mrs. eva morris hayes. macaroons beat the whites of two eggs to a froth. add slowly one cup powdered sugar and one cup grated cocoanut. mix well and drop on buttered tins, and bake slowly. josie wigle. maple cream three cups light brown sugar, two cups milk, small lump butter, one cup chopped nuts, vanilla. boil sugar, milk and butter six minutes. do not stir while bo ling. as you remove it from the stove, add vanilla and nuts and stir until thick. pour on buttered plate. josie b. wigle. fudge two cups sugar, four teaspoons cocoa. mix sugar and cocoa, one-half cup milk. cook until a ball will form in cold water, add one-half table- spoon butter, pinch of salt. beat until stiff and creamy. harry d. spencer. butterscotch eight tablespoons sugar (brown and wh.te), six tablespoons mo- lasses, four tablespoons butter, two tablespoons vnegar, pinch of soda, added last. cook until ball forms in water. harry d. spencer. sea foam fudge make a syrup with two cups light brown sugar, one cup water and one teaspoon vanilla. beat the white of one egg until stiff and stir in the syrup. add one-half cup chopped walnuts and stir until stiff. mrs. r. weir. free cook book offer in each package of knox gelatine page one hundred forty-seven chocolate caramels boil together two cups medium molasses and one cup sugar (granu- lated) fifteen minutes. then add one-fourth cup cream, four tablespoons cocoa and boil until it will harden in cold water. remove from fire, add a pinch of salt, one-half teaspoon soda (or enough to make it foam up), one-half teaspoon vanilla and one teaspoon butter. w. h. west. a college boy's recipe for fudge two cups granulated sugar, one cup milk, three squares unsweetened chocolate, butter the size of a walnut. make the fudge in the usual way, when it has cooked sufficiently take from the fire and begin to beat. when it has cooled somewhat add one ten cent box of marshmallows and beat until quite stiff. add one teaspoon vanilla and pour into buttered tins. ruth houghton. peanut butter fudge two cups confectioners' sugar, one-half cup sweet milk, two heaping tablespoons peanut butter. boil exactly five minutes, remove from the fire and stir until it thickens. pour into a buttered platter and cut into squares. maude radcliffe streeter. kisses boil ten cups granulated sugar with water enough to cover to an inch above the sugar and two rounding teaspoons cream tartar until it will form a hard ball when tried in water. add butter the size of a walnut. pour on marble slab and when cool pull over a hook. mrs. h. j. arnold. kisses (caro) two cups caro corn syrup, one cup granulated sugar, one tablespoon vinegar, small piece of butter. boil until when dropped in cold water it will form a rather hard ball. pour in pan, let stand until cool enough to handle, then pull. mrs. h. j. arnold. cream fudge melt slowly three-fourths cup milk, two cups sugar and two squares chocolate. then boil hard three or four minutes, adding flavoring and one tablespoon butter. put in a cool place and leave until it is absolutely cold, about one hour. beat until it is quite stiff, turn into a buttered pan and if it does not harden quickly stir in the pan. stir in chopped figs, nuts and raisins or chopped pineapple and nuts. ruth kern, california. brown sugar candy boil without stirring two cups brown sugar, one cup water, piece of butter the size of an egg, pinch of salt, two teaspoons vanilla and one ta- blespoon vinegar until it will drop hard in cold water. add nut meats if desired and pour in buttered pans. will make two pans full. mrs. r. o. harper. penoche candy one cup white sugar, one cup brown sugar, one cup milk, butter size of egg, one-half teaspoon vanilla. bo until forms soft ball in cold water. take from fire, add vanilla. beat well and pour in buttered tin. mrs. e. j. osband. fetters flowers, e. adams, main . woodward, market page one hundred forty-eight orange marmalade three thin skinned oranges and three thin skinned lemons. squeeze juice of all. put through food chopper and to each measure of fruit use three measures of water. put in granite kettle and let stand twenty-four hours (no less). then put on stove and bring to boil and boil ten minutes. set aside and let stand twenty-four hours again. next morning, to each meas- ure of juice and fruit allow one measure of sugar and one over. cook until it jells. in fifteen measures of juice add sixteen of sugar. mrs. emory e. perrin. plum conserve three pounds plums, three pounds granulated . sugar, three oranges grated and juice. cook until quite thick, then add one-half pound walnut meats chopped. cook five minutes. mrs. e. h. w’icks. grape conserve five pounds grapes, three pounds sugar, two pounds seedless raisins, one-half pound english walnut meats. separate pulp from skins and cook pulp until seeds will float or separate easily. remove seeds. add skins to pulp, then add sugar. boil slowly twenty minutes. add raisins and boil fifteen or twenty minutes longer until juice thickens. add nuts and boil minute. seal. two oranges ground may be added if desired. this makes seven or eight glasses. mrs. cecil p. matthews. peach conserve three pounds peaches, three pounds sugar, one pound raisins, two oranges, one pound walnut meats. cook until dark. mrs. walter sheill. six pounds plums, six pounds sugar, four oranges( rind and juice), two pounds raisins, one pound walnut meats. cook until dark. mrs. walter sheill. blue plum conserve (or any fruit) two quarts fruit cut up, four cups sugar, four oranges, rind and pulp cut thin, one pound raisins. cook two hours slowly. after removing from fire add one-half pound english walnut meats. mrs. robt. f. young. quince preserves ten pounds of quinces, seven pounds of pears, five pounds of sugar and about two quarts of water. make a syrup of the sugar and water, then add the fruit and cook as any preserve. mrs. bruce simpson. spiced peaches nine pounds of peaches quartered, four pounds of sugar, one pint of vinegar, one ounce of sassia buds. make this syrup and boil the peaches few at a time. mrs. bruce simpson. ask your grover for knox gelatine-take no other page one hundred fifty-three the s. s. glass corporation, insurance and real estate carrot marmalade put two pounds carrots through food chopper. cook until tender with two lemons which have been put through chopper. then add two pounds sugar and boil until thick. mrs. c. bassett. orange marmalade three oranges, one lemon, three tablespoons sugar. cut fruit very fine and put three quarts water in. let stand over night. then boil three- quarters of an hour, let get cold. add sugar and cook again until it jells. mrs.shrom. orange marmalade six oranges and four lemons chopped fine, eighteen cups of water. let stand twenty-four hours. boil one and one-half hours with equal amount of sugar. mrs. lewis lakin. orange marmalade one orange, one lemon. if fruit is thick skinned, reject the slice from each end. quarter and shred the fruit with sharp knife. "use all but seeds. allow three measures of water to one measure of fruit. put in granite kettle and set away to soak until same hour next day. next put on stove to boil for ten minutes. again set away until next day. to every cup of pulp allow same of sugar and at last ad i one measure extra. cook until it jells. mrs. laura p. norris. orange marmalade six large oranges, six lemons, ten cups water. peel oranges as thin as possible. throw away yellow. take juice and pulp of lemons and put all through food chopper. let all come to a boil. set aside until next morning, then bring to boiling point again. on the third morning measure equal measure of sugar and pulp. let boil hard one hour from time it begins to boil. put in glasses. cover with paraffin when cold. mrs. e. richardson. carrot marmalade four cups grated carrots, four lemons, two oranges, scant one-half cup vinegar, six cups white sugar, one cup brown sugar. boil carrots until soft in two cups water. chop lemons and oranges fine. put all together and boil twenty minutes. this makes about twelve glasses. m. ella wood. rhubarb conserve eight cups cut rhubarb, eight cups sugar. mix together and let stand over night. in the morning heat slowly and cook till nearly done. add three large oranges peeled and cut in small pieces, three tablespoons lemon juice, one pound seedless raisins. seal in pint cans. mrs. j. r. waters. fetters flowers, e. adams, main . woodward, market page one hundred fifty-five sun dried strawberries use one cup of sugar to one cup of strawberries. let stand over night, then drain off juice and boil it to a thick syrup. drop in the ber- ries and boil slowly for ten minutes. skim berries out on platters and pour over juice. let stand in sun twenty-four hours, then can in pint cans cold. mrs. a. woodworth. heavenly hash six pounds of grapes pulped, cooked and strained, six pounds of sugar, two pounds of raisins, juice of three oranges. cook until thick like conserve. put in hot jelly glasses. this makes about thirty-two ordinary jelly glasses full. mrs. ernest seward. spiced currants wash and pick from stems five pounds currants, add four pounds light brown sugar, one tablespoon ground cinnamon, one tablespoon ground cloves. cook about one hour then add one pint vinegar. cook one and one-half hours or till thick as desired. this is delicious with cold meats. mrs. e. hugh smith. chipped pears one peck hard pears, seven pounds sugar, four lemons, one-half pound crystalized ginger. slice pears on a cabbage slicer. cut lemons and gin- ger fine. add sugar and cook two hours or until transparent. mrs. c. bassett. grape delight separate pulp from skins, separate seeds from pulp. take three cups sugar to two cups grapes and boil about ten minutes. charlotte b. ecker. cranberry conserve three quarts cranberries, pulp and grated rind of three oranges, one pound seedless raisins, sugar to sweeten. add a little water, cook until thick. put n glasses. cover with paraffin. mrs. e. richardson. cranbberry conserve take five pounds cranberries washed and cut in halves (i put mine through a meat grinder), five pounds sugar, five oranges seeded and ground, and two and one-half pounds seeded raisins. mix and cook as thick as jam. put into jelly glasses and when cold cover with paraffin. mrs. belle f. hill. chipped pears eight pounds pears cut in small pieces, six pounds granulated sugarfi three lemons sliced and boiled until tender in one pint water, one-eighth pound green ginger root. put all together and boil slowly for three hours or until the mixture becomes red and rich looking seal while hot. mrs. w. c. bowen. peach conserve three quarts peaches, three pounds sugar, three orangees (inside only). boil until thick and seal. mrs. frank b. stafford. fetters flowers, e. adams, main . woodward, market page one hundred fifty-six- sliced pickles six quarts sliced cucumbers, three quarts little onions, scald brine for three mornings, pour over hot each morning. boil three quarts of cider vinegar, four pounds brown sugar, half ounce celery seed, quarter cup small red pepper, half cup allspice, half cup white mustard seed, one table- spoon tumerice, two tablespoons of mustard, pour hot over pickles, and can. mrs. z. l. stringer. cucumber relish one dozen large cucumbers, three large onions, three green sweet pep- pers, three red peppers, three cups sugar, two tablespoons celery seed, two tablespoons white mustard seed, enough vinegar to cover cucumbers, onions and peppers, put through food chopper (large knife). sprinkle one-half cup salt over all, let stand three hours, then drain in colander over night. mix all together and can. mrs. e. r. putnam. cucumber relish one quart onions, one dozen cucumbers, one head cabbage. chop fine and sprinkle with salt. let stand over night, then drain. dressing—three pints vinegar, four cups sugar, one cup henkel's velvet pastry four, four level tablespoons mustard, one teaspoon tumeric, one teaspoon celery seed. mix well and bring to a boil, then pour over the ingredients and heat. stir well to keep from burning. pickle relish twelve cucumbers (table size), twelve medium sized onions, one red pepper, one green pepper, one cup sugar, one-half cup salt, one quart vin- egar. pare and sl.ce cucumbers as for the table, slice onions, remove seeds of peppers and slice thin. add sugar and salt to the vinegar, turn on the pickle cold. let stand over night and can cold in the morning. mrs. mcclintock. queen of pickles one quart large cucumbers, one quart onions, one large head cauli- flower, three strong red peppers, three good sized apples. chop all medium fine, cover with hot brine. let stand over night, dra n (squeeze as dry as possible. take one quart vinegar, eight cups brown sugar, one-fourth pound mustard seed. let come to a boil and add chopped ingredients. make a smooth paste of two-thirds cup of flour (more if necessary), one- fourth pound mustard, one-half ounce tumeric. add slowly, stir quickly and let boil up. mrs. malcolm mcphail. sweet pickles three sour “store” pickles, one quart vinegar, three or four sticks cin- namon, one ounce mace, two pounds brown sugar, one pound raisins. cut pickles in small pieces. when vinegar is hot put in sugar, cinnamon, mace, raisins and p ckles. cook until pickles are clear. add enough white mus- tard seed to mix all through. put in earthen jar and pour hot vinegar over. mrs. j. f. miller. fetters flowers, e. adams, main . woodward, market page one hundred sixty canned pimentos seed carefully one-half package or two dozen sweet peppers. cut in narrow strips lengthwise or for variety in rings. pour hot strong brine over them and let stand twenty-four hours. drain, heat one pint vinegar, two cups brown sugar, one ounce white mustard seed. when at boiling point add peppers and scald for fifteen minutes. seal. mrs. malcolm mcphail. chutney sauce six quarts ripe tomatoes, two pounds brown sugar, one-half cup salt, two pounds raisins, two ounces allspice, two ounces cinnamon, one-half tea- spoon red pepper, two lemons, four sour apples, one quart vinegar. cut all coarse and boil one and one-half hours. strain through colander, then through sieve, and sugar and spices and boil fifteen minutes. mrs. george a. clarke. corn relish two dozen ears of corn, four green peppers, four large onions, one head cabbage. put all through the chopper excepting corn, add two quarts vinegar, three and one-half cups brown sugar, one-half cup salt, one-fourth pound mustard. mix well and cook until done. put in cans while hot. mrs. edwin r. merithew. pickled onions use smallest onions you can procure. pour hot water over them and remove skins ; cover with strong brine and let stand twenty-four hours. drain, heat to boiling point, drain well and place onions in jars, pour boil- ing vinegar over them. if spiced vinegar is desired, boil spices with vin- egar, allowing to each gallon one-half ounce each allspice, pepper, mace and mustard seed which must be placed in cheescloth bag. the onions are white if spices are omitted. when putting onions in jars distribute sliced red peppers through them. piccale (pickle) one peck green tomatoes chopped fine, eight large onions and one dozen red sweet peppers chopped fine, one cup salt. let stand over night; dra.n. two quarts water, one quart vinegar. boil twenty minutes. drain through sieve. put in kettle, turn over two quarts vinegar, one pound sugar, one-- half pound white mustard seed, two teaspoons cinnamon, one teaspoon each cloves and allspice. boil all together fifteen minutes, stir often. seal mrs. j. h. greenwood. in jars. tomato relish (uncooked) one peck ripe tomatoes chopped; drain off all water. three heads celery, six onions, three green sweet peppers, all chopped; one cup salt, two pounds brown sugar, two ounces white mustard seed, one ounce ground cinnamon, two quarts vinegar. mix thoroughly and it is ready for use. mrs. w. e. collins. the knox acidulated package contains lemon flavoring page one hundred sixty-one bryant & detwiler co. general contractors for the new metropolitan methodist episcopal church s page one hundred sixty-four sandwiches “a picnic without a sandwich! it couldn't be—you know, 'tis the same at a reception or party, you find them wherever you go." ham and pickle sandwich boil ham until it falls apart. chop fine, mixing with pickles (chopped) and mayonnaise. mrs. e. gudakunst. deviled nut sandwiches blanch and shred two ounces of almonds, saute in a small quantity of butter until delicately browned. mix two tablespoons chopped pickles, one tablespoon each of worcestershire sauce and chutney, one-fourth teaspoon salt, few grains cayenne. add to almonds and cook two minutes, stirring constantly. spread unsweetened wafers with mashed cream cheese season- ed with salt and paprika. sprinkle with nut mixture and cover with un- sweetened wafers. arrange on a plate covered with a lace paper doilv. yvonne stevenson long. chicken sandwiches mince cold cooked chicken very fine, season with enough boiled salad dressing to make moist enough to roll in size about like fingers, adding enough finely minced celery and onions to season; cover each roll with royal baking powder biscuit dough, rolled very thin, pinching the ends tightly together. brush with beaten egg and bake. hickory or peanut sandwiches chop nuts fine and mix with a dressing made of the yolk of one hard boiled egg, mustard, salt, pepper, melted butter and lemon ju.ce between buns or graham wafers. date and nut sandwiches cook dates, add chopped nuts, spread between thin slices of buttered bread. mrs. e. h. wicks. chopped ham sandwiches chop ham fine as grated cheese, add melted butter to make a paste, or butter and cream, mixed mustard, pepper and a little pickle. egg sandwich chop whites of hard boiled eggs very fine, mash the yolks and mix with melted butter, pepper and salt. if not smooth enough, add thick cream. fetters flowers, e. adams, main . woodward, market page one hundred sixty-seven the s. s. glass corporation, insurance and real estate fig sandwich remove stems and chop fine. put in double boiler with a little water and cook until a paste is formed. add a few drops of lemon juice and set aside to cool, then spread. date and fig sandwich equal quantities dates and figs. stone dates and add one-fourth quan- tity of blanched almonds. run mixture through grinder. moisten with orange juice and press into cocoa can. when ready to use dip can in hot water and slice very thin between bread. nut sandwich moisten chopped nuts of any kind with cream or mayonnaise, add salt and spread on slices of brown bread. mrs. l. s. tackabury. nut and raisin sandwich take equal amount of nuts and raisins, moisten with cream or grape juice and spread. olive sandwich take either ripe or green olives, remove pits, mince and mx with dressing. spread between whole wheat or graham bread. lettuce and cream cheese mix equal parts cream cheese and chopped head lettuce, add salt and mrs. l. s. tackabury. serve. surprise sandwich take equal quantities of orange marmalade, pecan meats and cream cheese and mix thoroughly and spread. mrs. l. s. tackabury. ribbon sandwich cut two slices of white bread and two of brown. butter three slices and spread w.th thick paste made of hard-boiled eggs mixed with mayon- naise, butter, salt and pepper, worcestershire sauce well mixed. build slices up, placing the unbuttered slice on top. before serving, slice down like layer cake. mrs. l. s. tackabili. sandwichola filling one nice slice center cut smoked ham. parboil and fry or boil lightly, then grind. add three hard-boiled eggs, three sweet cucumber pickles, one sweet green pepper, one large pimento and salad dressing to make a paste. spread between white bread. very del cious. mrs. l. s. tackabury. for dainty delicious desserts use knox gelatine page one hundred sixty-nine cheese sandwich grate one-fourth pound of cheese and mix with one-half teaspoon of salt, pepper and mustard, melt one tablespoon of butter and add one table- spoon of vinegar. sardine sandwiches these may be prepared as above, using sardines rubbed to a paste, instead of cheese and leaving out the butter. peanut sandwich chop or roll peanuts, and when fine season with salt and butter and place between layers of salt rising bread lightly buttered. fine for lunch or refreshments. try cottage cheese and a little onion chopped or chives and chopped nuts. olivÉ sandwiches remove pits from olives, chop fine with nuts and spread between two thin slices of bread, use a little salad dressing. sandwich filling jim dandy cheese, with strawberry preserve, salad dressing. lettuce sandwiches cut bread in thin slices, spread with salad dressing and lay a piece of lettuce between the slices. club house sandwich thin slices of buttered bread, thin sl.ces of turkey or chicken. sprinkle salt, thin slices of dill pickle, thin slices of bacon fried crisp, season with paprika. roast beef sandwich thin slice rare cold roast beef, thin slice of tomato, paprika and salt. sandwich filling one cup tongue chopped fine, one cup seeded raisins. put both through food chopper, add two teaspoons orange extract. mix with plenty of salad dressing, spread between thin white buttered bread. this makes enough for fifty people. toasted sandwiches cut slices of white or of graham bread thin, butter lightly and spread one with cream cheese. press the two slices firmly together and toast the outside of each before a quick fire. send to table wrapped in a napkin. all you add is water and sugar to the knox acidulated package page one hundred seventy too late to classify “a dillar, a dollar, a ten o'clock scholar, what makes you come so soon? you used to come at ten o'clock; but now you come at noon.” rice fluff boil one and one-half cupfuls of rice in a large quantity of water, until tender. blanch in cold water. one cupful pineapple, cut in small pieces ; one-third of a pound of marshmallows, chopped fine; one-half pint whip- ped cream. mix all together and sweeten with powdered sugar to taste. keep in cold place until ready to serve. mrs. c. e. morton. peach conserve this conserve requ.res four cups of peaches cut rather fine; two oranges pulp and juice; two teaspoons lemon juice, and three cups sugar. mix all togeether and boil rapidly until transparent. add one cup blanched al- monds, cut into thin slices. boil up just once and put into glasses or jars. mrs. c. e. morton. christmas salad or candle salad slice firm bananas lengthwise, lay halves flat side down on plate, sprinkle grated nuts on it and tip it with á marachino cherry. make the candle holder of a curly leaf of lettuce and put the salad dressing over the lettuce. mrs. j. f. selleck. fluffy icing one teaspoonful knox sparkling gelatine; three tablespoons cold water; one-half teaspoonful vanilla; one teaspoonful orange extract, if desired; one cup sugar; one-quarter cup hot water; two egg whites. soak the gelatine in the cold water in a small cup and dissolve by melting over hot water. add the sugar to the hot water and cook directly over the fire until the syrup will spin a thread. turn out the heat, or remove pan from the fire, and add the liquid gelatine immediately, pouring it through a strainer into the syrup. have egg whites beaten until stiff on a platter or a very large plate, and very slowly add the syrup, beat- ing constantly between additions. when all the syrup has been added, add flavoring, pour icing in top of double boiler and cook over hot water, beating constantly with a slotted or other wooden spoon. when icing becomes so thick spoon can be drawn through it without icing running together again, it is ready to pile on cake. remove from fire and pile icing quickly on cake, evening top with a broad-bladed knife. if the icing should lose its shine, continue icing cake as usual but leave a little of the icing in the double boiler; to th,s add two or three tablespoonfuls of hot water and cook until thickened, but not as thick as he first icing. pour th's on top of the dull icing and a glossy finish will be the result. fetters flowers, e. adams, main . woodward, market page one hundred seventy-five insure before the hold-up man gets you. see in hot water piecrust a generous half cup shortening; one-quarter cup boiling water. pour over shortening and stir until free from lumps; then add one and one- half cups henkel's velvet pastry flour; one-quarter teaspoon salt. mix with a fork, roll on a well floured board. mrs. w. j. mc. h. escalloped cheese spread slices of bread with oleo and cut in squares. place a layer of the bread in a buttered baking dish then a layer of cheese cut small cubes, continue until the dish is filled. season with salt and paprika. beat an egg and add to milk (about one pint). pour this over the bread and cheese until nearly covered. use two eggs if quite a large pan is used. bake slowly one-half hour or more. should be set like a custard when baked. mrs. wm. prakken. cheese staws three tablespoons grated cheese; three tablespoons flour; one dash cayenne pepper; one pinch salt. add one tablespoon melted butter; one tea- spoon water; yolk of one egg. roll thin and cut in 'strips five inches by one-quarter inch. bake fifteen minutes in slow oven. very pretty with your salad course, if tied in little bundles of three or four with red ribbons to match the cherries used to top the salad. mrs. l. s. tackabury. oyster soup one cup oysters, one pint milk, one tablespoon butter, salt, pepper. put milk on to boil while you are preparing the oysters. put oysters in colander and pour over them one-quarter cup of cold water. take each oyster with fingers to make sure that no pieces of shell adhere, and drain. strain oyster liquor and put on stove; as it boils remove scum and when clear add to milk, to which has been added butter. season, add oysters, let simmer until plump and edges curl. serve at once. mrs. h. b. bogrette. chicken for patties (will serve at least twelve persons.) one or two chickens weighing about five pounds. one small stalk of celery. one small onion. three quarts of water. one tablespoonful of salt. one-fourth teaspoonful of white pepper. have chicken well cleaned and cut as for fricassee—the butcher will cut it for you.--wash well and place in large kettle with the celery and on.on, add the water, which should be hot, cover and let simmer slowly for one hour. then remove the celery and add the salt, simmer until meat is tender but not boiled to shreds. now take up the meat and as soon as cooled remove and skin, pour a little of the stock over and when cold set in ice box. the stock should be strained through wet cheese cloth and set in ice box when cold. any time next morning the chicken can be prepared as fol- lows: take the choicest parts and cut into small cubes, being careful to reject all hard parts; four or five cupfuls will be required for twelve patties. if less is used supplement with mushrooms. mrs. h. b. bogrette. knox gelatine is highest quality and worth its price page one hundred seventy-six the s. s. glass corporation, insurance and real estate cherry pudding one cup sugar; one cup sour milk; two cups flour; one tablespoon shortening; two eggs; half teaspoon soda; pint fruit and steam two hours. sauce for pudding-boil the juice of cherries, add a little butter, thicken with a little flour and sweeten. mrs. m. h. s. cream salad dressing place in a double boiler one teaspoonful flour, one teaspoonful dry mustard, half teaspoonful salt, one tablespoonful sugar. mix with two level tablespoonfuls butter. add yolks of two eggs and three-quarters cup cream or milk (if milk is used bring it to the boiling point before adding it). when it begins to thicken, add slowly one-quarter cup vinegar and cook three or four minutes. mrs. r. cromie. muffins two cups henkel's velvet pastry flour; three teaspoons royal bak- ing powder (level); one cup sugar (s.fted together); two tablespoons melted butter; one egg; one cup sweet milk. grape conserve five pounds grapes; five pounds granulated sugar; one pound seeded raisins; half dozen oranges; half pound walnut meats. boil five minutes prior to putting in the walnut meats and twenty minutes after. mrs. z. l. stringer. indian relish twelve large tomatoes (ripe); twelve apples; one red pepper; one head celery, chop all fine and boil with on quart v.negar; one pound brown sugar; quarter cup salt; one large tablespoon each of ginger, mustard and cinnamon. boil one hour. mrs. l. s. tackabury'. cucumber relish twenty-five medium cucumbers put in ice water for six hours. wipe dry and slice thin; add twelve onions, sliced long way and half cup salt over all. let stand one hour and don't drain. add one quart vinegar; over this two cups sugar; one large teaspoon mustard seed; two tea- spoons celery seed; half teaspoon ginger; one teaspoon tumeric. let come to boil for five minutes. mrs. l. s. tackabury. salad two cups cabbage cut fine, one apple cut fine, one-half shredded pine- apple, one pimento cut fine, two-thirds cup nut meats, one green pepper or one-half cup of chopped gherkin. dressing: four tablespoons butter, one tablespoon henkel's velvet pastry flour, one tablespoon sugar, two eggs, one cup milk, one-half cup vinegar, one-half teaspoon salt, one-half teaspoon mustard, dash of cayenne. mrs. m. h. s. each package of knox gelatine makes four pints of jelly page one hundred eighty-one do you carry an accident policy? see date hermit cake two cups brown sugar, one cup butter, three eggs beaten light, one- fourth pound chopped walnut meats, one piece lemon peel, small piece citron peel, two pounds chopped dates (not too fine), one-half teaspoon soda dissolved in one-half cup sour milk, three and one-half cups hen- kel's velvet pastry flour, one-half teaspoon royal baking powder, pinch of salt, one teaspoon lemon flavoring. bake about one 'hour. this makes three small cakes and keeps mo.st a long time like any fruit cake. mrs. l. s. tackabury. ginger bread two cups henkel's velvet pastry flour, one-half teaspoon salt, three- fourths teaspoon soda, one teaspoon cinnamon, two teaspoons ginger, one- eighth teaspoon cloves, one egg, one cup thick sour milk, one-half cup molasses, one-half cup sugar, three tablespoon shortening. mix all dry ingredients except sugar. beat egg in mixing bowl. add sour milk, mo- lasses, sugar, then add liquid and shortening. bake in moderate oven in two flat pans. mrs. wm. v. butler. orange sauce mix thoroughly half a cup of sugar and a rounding tablespoon corn starch. then add in the following order one tablespoon of lemon juice, juice of one orange and a little grated rind, three-fourths cup of boiling water. cook ten minutes, stirring constantly. when cool pour over d.ced fruit. if desired, add one-half cup of chopped nuts. mrs. . j. turnbull. ginger pudding one beaten egg, one-half cup hot water, one cup molasses, one tea- spoon soda, one-half cup shortening, one cup raisins or currants, henkel's velvet pastry flour to make a stiff dough. steam one hour and serve with a sour sauce. one tablespoon sugar, butter size of a walnut, one heaping teaspoon corn starch, one cup boiling water. when cooked add two table- spoon vinegar or juice of one-half lemon. grape conserve four pounds concord grapes, four pounds granulated sugar, two oranges, two lemons, one pound walnut meats, one pound raisins. cook pulp of grapes and seed. squeeze juice of oranges and lemons, then boil up the peels in three waters. then add skins, sugar, etc. cook one-half hour and add peels, cut in narrow strips five minutes before conserve is done. mrs. l. s. tackabury. ginger snaps one cup sugar, one cup butter, one cup duff's molasses, one teaspoon ginger, two eggs, one scant teaspoon soda, four to thicken. roll thin and bake in slow oven. mrs. l. s. tackabury. four separate desserts or salads from one package of knox gelatine page one hundred eighty-two the s. s. glass corporation, insurance and real estate salad dressing one egg; one tablespoon flour; two tablespoons sugar; one teaspoon mustard; quarter teaspoon salt; quarter cup vinegar; quarter cup water. mix flour, sugar, mustard and salt, gradually add the vinegar and water, then the egg. cook slowly, then add one teaspoon butter. mrs. w. r. wigle. graham nut bread three-quarters cup molasses, fill cup with brown or white sugar; two and one-half cups sour or buttermilk, in which dissolve two teaspoons of soda; one cup walnut meats; three cups graham flour; one cup white flour. let rise one hour and bake one hour in slow oven. mrs. w. r. campbell. graham turnovers one cup brown sugar; two tablespoons lard; one cup sour milk; one teaspoon soda ; two cups graham and one cup henkel's velvet pastry flour; cook one package dates. roll dough out in squares, spread some of the dates on one end and turn other end over; bake in moderate oven. mrs. w. r. campbell. graham nut bread two cups white flour; two cups graham flour; four teaspoons baking powder; one teaspoon salt; one cup sugar; one cut not meats. mix dry materials, including nuts, together, add two cups sweet milk and one well let rise twenty minutes and bake in moderate oven about forty-five minutes. makes one loaf. mrs. h. m. robins. beaten egg black cake one cup sour cream; half cup melted lard; two cups brown sugar; three cups henkel's velvet pastry flour; one cup raisins mixed with one of the cups of flour; two eggs; one nutmeg; one teaspoon each cloves, allspice, cinnamon, soda. bake in a slow oven. makes two loaves. mrs. anna kaufman. nut croquettes chop one cup walnuts or other nuts fine, mix into two cups mashed potatoes, add half cup cooked peas, one tablespoon minced parsley, salt and pepper to taste. add one beaten egg, quarter cup sweet milk, form into croquettes, roll in beaten egg and then in cornmeal or bread crumbs. fry in deep fat and serve with white sauce. olive s. areson. lemon rice half cup rice; salt; one cup water, boil until water is absorbed ; two cups milk added and cook in double boiler till done. beat yolks of iwo eggs, half cup sugar and only grated rind of half lemon, cook two minutes then put in buttered bake dish, whip up whites, add sugar and lemon juice to taste and brown. mrs. l. p. warner. where recipes call for gelatine use knox sparkling gelatine page one hundred eighty-five pinou-chi (maple fudge) two pounds light brown sugar, one cup milk, one teaspoon butter. allow to come to boiling point and boil exactly fifteen minutes. stir to keep from burning. remove from stove. add one cup broken walnut meats and one teaspoon of vanilla. cream five minutes. pour into but- tered pan. a fresh cocoanut, peeled and grated, is delicious in place of nuts. mrs. l. s. tackabury. sea foam candy three cups brown sugar, whites of two eggs, one-half cup of water, three-fourths cup english walnuts broken in pieces. boil sugar and water till it strings, add this to beaten whites of eggs, beat ten minutes then add nuts. drop from spoon on oiled paper. mrs. e. r. seward. popcorn balls one cup duff's molasses, one cup granulated sugar, one tablespoon hot water, one tablespoon karo syrup. let just thread and pour over corn. mrs. e. h. wicks. kisses two egg whites beaten stiff, one and one-half cups pulverized sugar, pinch of salt. one cup dates, one cup nuts, cut small. mrs. e. c. kinselli fetters flowers, e. adams, main . woodward, market page one hundred eighty-six lost? have you a missing relative or friend whom you have been unable. to locate? let us find them for you. , persons were traced and identified last year through the work of fleeman's national identification bureau. . unidentified dead were buried in potters fields of the united states last year. alfred e. crosby funeral director - woodward ave. phones hemlock - has been appointed detroit representative and will gladly assist any one needing the services of this bureau free of charge. page one hundred ninety-two recipes page one hundred ninety-four memorandum page one hundred ninety-six cookery metropolitan cook book, gift of games me ---- cooker, metropolitan cuok book, gift of janice b. lengore daughters + of the * american evolution i avorite ishes hes of the d.a.r. the william l. clements library university of michigan gift of ruth linel schubert 그 ​seh ry american revol favorite dishes contributed by the daughters of the american revolution of daugh the sau enolit compiled by the clinton chapter clinton, iowa all en printing company clinton iowa favorite dishes in presenting favorite dishes to the women of america, we do not claim that it is a complete compendium of the art of cooking. as a bee in a garden of sweets, flits here and there, culling the choicest, so have our white winged messengers entered the homes of many daughters, and “fav- orite dishes" is the result. we take this oppor- tunity of acknowledging our obligation to all “daughters of the american revolution” who have assisted in making our book a success, and in the name of the clinton chapter we tender our sincerest thanks. mrs. a. r. olney mrs. f. b. hemmingway mrs. h. w. seaman mrs. a. c. smith compiling committee favorite dishes peoples trust & savings bank h clinton, iowa, directed by men you know h directors c. f. alden j. c. langan w. w. cook t. m. gobble l. c. eastman otto korn d. s. stone f. j. ward j. a. haugh j. mcg. leslie j. q. jefferies “the bank of friendly service" favorite dishes the city national bank - fifth avenue clinton, iowa established directors and officers a. g. smith, chairman a. c. smith, president h. w. seaman, vice president g. l. curtis, vice president g. w. dulany, jr. j. peterson m. j. gabriel j. o. shaff l. p. allen b. m. jacobsen e. j. curtis c. a. armstrong w. r. smith . p. petty, cashier j. h. nissen and h. g. kramer, ass't cashiers giy national gank ma bank only a generation ago it was a rare thing for a woman to have a bank account of her own. nowadays, the wife, the mother, and even the girl in school usually has her own bank account. your checking and savings accounts are invited at this bank. favorite dishes crumb trays to match the table linen also for decorative purposes. white beauty made by the patent novelty co., fulton, ill. and for sale at a very moderate price by all dealers myron c. rogers attorney at law over lincoln way fulton, ill. telephone no. r authorized ford and lincoln sales service parker brothers fulton, ill. morrison, ill. it is always proper to “say it with flowers" andrew bather co. sixth avenue, clinton, iowa member florists telegraph delivery association. favorite dishes onunun nus read y y to se r ve you in fulton % on savings safe deposit boxes the fulton bank a state bank fulton, illinois resources over one million dollars wn nn nnnn clinton wire cloth company of clinton, iowa manufacturers of screen and special wire cloth favorite dishes nws clinton corn syrup refining co., clinton, iowa manufacturers of clinton corn syrup this syrup is made from the starch of sound, thoroughly cleaned corn, and the process is under the most scientific control from beginning to end. the syrup is used chiefly in the manufacture of candy, mixed syrups, and preserves, in which products it finds its way to consumers in all parts of the country. nnnnnnn favorite dishes a curtis dining alcove will make it possible to enjoy, to the fullest extent, the attractive luncheon and breakfast dishes described in this book. next to the proper preparation, the success- ful serving of these recipes will depend on the surroundings in which they are to be eaten. ask your lumber dealer about a curtis dining alcove curtis woodwork *the permanent furniture for your horae" curtis bros. & co. clinton, iowa appetizers “dine well and wisely, and the cares of life will slip from you, its vexations and annoyances, will dwindle into nothingness. fruit cocktail cut into small pieces and combine the following fruits: pineapple (hawaiian or fresh), grape fruit, orange and cherries (fresh or maraschino). season well with sugar and lemon juice. thoroughly chill or partly freeze it and serve in cocktail glasses. fruit in season may be added. -helen v. seaman, clinton chapter. frozen clam cocktail pint clam juice. teaspoon worchester- / cup tomato catsup. shire sauce. teaspoon horse-radish. juice lemon. drops tabasco sauce. freeze to soft mush. serve in lemon cups set in chip- ped ice.—jennie smith bevier, clinton chapter. crab flake cocktail chop exceedingly fine the inner stalks of a head of celery, a small green pepper, from which seeds have been taken and the flesh of six green olives. mix with this two- thirds cup of mayonnaise dressing and one-third cup of tomato catsup. have ready a little more than an equal bulk of crab meat flaked. put small amount of cocktail sauce in cocktail glasses, then a layer of crab-meat; con- tinue layers, having crab meat at top. let stand an hour or more before serving and serve very cold. -ella may olney, clinton chapter. appetizer, (for luncheon) cut round pieces of bread, toast on one side, turn toasted side down, and butter top side. take boneless and skinless sardines, split and place on buttered side. slice of fresh hot house tomatoes on sardines. cover favorite dishes tomato with grated american cheese about one inch thick. bake in medium oven until cheese is melted. -luzett r. farnsworth, clinton chapter. hot tomato appetizer, (luncheon) skin medium tomatoes. scoop out about rounded tea- spoon from tomatoes, set in pan of hot water three-fourths inch deep to keep from burning. place in oven minutes to heat but not to cook. take out and fill cavities with equal parts chopped onion and chopped green sweet pep- pers, about a teaspoon in each. pour over whole hot sauce made as follows: cup white vinegar. / cup sugar. salt and pepper. boil to rather thick syrup. serve each on round piece of toast, size of the tomato. dip edges of toast in melted butter.—luzett r. farnsworth, clinton chapter. caviar canape cut bread in small rounds with biscuit cutter, and toast. cover with caviar, putting a few drops of lemon juice over the caviar. chop the yolk of a hard boiled egg fine and put a thin layer of that over all. -lydia w. h. liquin, wilsall, montana. caviar slices ounces russian caviar.. tablespoon lemon juice. slices brown bread. / teaspoon paprika. hard boiled egg. teaspoon onion juice. / teaspoon parsley. teaspoon tomato juice. / teaspoon prepared teaspoon grated onion. mustard. spread thin round slices of bread with butter. mix caviar, lemon juice, paprika and onion juice and spread on prepared bread. mix together the grated yolk of egg, parsley, tomato juice which has been reduced to a thick paste, and grated onion. fold in mustard, one rounding teaspoon mayonnaise and pipe above the caviar. set in cold place until time to serve. -ella may olney, clinton chapter. favorite dishes sardine canape circle of bread. / roquefort cheese. slice of tomato. neuchatel cheese. slice of bermuda onion. chopped pecans. sardines. pimola. slice of onion should be allowed to stand in tart french dressing for at least an hour. place on circle of bread, then tomato. cover with paste made of cheese and pecans blended with little of sardine oil and cream. place sardine on top; garnish with olive. helen v. seaman, clinton chapter. tomato canape cut bread in rounds and toast. put caviar on toast and then one slice of fresh tomato. cover with grated cream cheese, put in oven long enough to melt cheese well. this is also very good without the caviar. -ella may olney, clinton chapter. ham canape cup chopped ham. tablespoons grated tablespoons cream. american cheese. dash of cayenne pepper. mix well. cut white bread into rounds. fry them lightly in butter, spread with the ham mixture. sift some grated cheese on top and brown lightly in oven. garnish each with a stuffed olive. -byrd vosburgh chase, clinton chapter. mushroom sandwiches cut bread in rounds and toast on one side only. cut the mushrooms in one inch pieces and cook in butter until tender. season to taste, add sherry, if desired, last. cover one piece of toast on the untoasted side, with the mush- rooms; cover with another round, toasted side up. place in oven until hot. serve at once. -mary pomeroy ware, clinton chapter. favorite dishes cheese relish take thin slices of bread and toast on one side. butter freely the side not toasted and cover with cheese which has previously been melted with a tablespoon of cream and a half teaspoon of dry mustard over which put another thin slice of buttered bread and let toast under gas broiler. after taking from oven, lay a sardine on top and garnish with a slice of lemon and cress. —byrd b. marquis, clinton chapter. soups "the frenchman's darling." cowper. soup stock, no. i. shin of beef. stalk of celery. knuckle of veal. leek. pound beef liver. sprig of parsley. soup bunch. clove. small carrot. salt and pepper. wash soup bones, place in bottom of kettle with liver on top (to avoid burning liver). cover with cold water and boil. skim, then add soup bunch. boil slowly about two hours. when meat slips from bones, strain and place to cool and stand over night. in the morning skim off all fat and heat as needed. -mary pomeroy ware, clinton chapter, soup stock, no. ii. pounds lean beef. bunch celery. quarts water. onion. carrots. / teaspoon whole pep- turnips. pers. let simmer until vegetables are cooked, then strain and add: pound beef chopped fine. whites of eggs. pound veal chooped fine. let come slowly to a boil, and skim. add salt and pepper and bottle for use when needed.—lillian k. mack, mary melrose chapter, waterloo, iowa. clear soup pounds shin of beef. quarts of water. pounds knuckle of veal. bring quickly to boiling point and skim. simmer ( degrees) for five hours. one hour before stock is finished add the following: one onion cut, one carrot cut, celery chopped fine. cloves, or whole peppercorns, and salt. favorite dishes at end of cooking strain and set aside to cool. when cold remove fat. add half pound raw beef and a few bits of lemon peel, the beaten white and shell of one egg, to each quart of jelly stock. mix well, bring to a boil as quickly as possible stirring very often. strain through a thick napkin once or twice. should be clear and a light brown color. may be served hot, or iced in jelly form. —jennie wines ingwersen, clinton chapter. vegetable soup pounds rich boiling beef. quart diced raw potatoes. onion. can corn. can tomatoes. noodles. put meat into a kettle with three quarts of cold water and one onion diced. let boil two hours, then add a can of tomatoes. let boil another hour and add diced pota- toes. after boiling a half hour, add corn and watch closely to avoid burning. twenty minutes before serving, add the noodles which have been cut very fine. salt and pep- per to taste, after tomatoes have been added. noodles eggs well beaten. teaspoon of salt. flour enough to roll very thin. let dry thoroughly and cut into short thin strips. -ruby chase hemingway, clinton chapter. tomato bouillon with oysters can tomatoes. cloves. / quarts bouillon. / teaspoon celery seed. teaspoon chopped onion. / teaspoon peppercorns. % bay-leaf. pint oysters. mix all ingredients except oysters, and boil minutes. strain, cool, and clear. add parboiled oysters, and serve in cups with small croutons.—helen a. sedgwick, mary melrose chapter, waterloo, iowa. favorite dishes egg thin soup strain the vegetable soup. have ready mea have ready meat balls pre- pared as follows: cup ground meat. / cup ground bread. make into balls, fry in hot lard, and drain on paper. drop into strained hot soup just before serving. from this soup the noodles are omitted. -ruby chase hemingway, clinton chapter. onion soup, no. i. smother two large onions for five minutes. strain into chicken stock. when ready to serve pour over the beaten yolks of four eggs and one cup of cream.-genevieve philips keedick, cedar rapids, iowa, clinton chapter. onion soup, no. ii. the foundation for this soup is a stock made from a six pound shin soup bone. have the bone cracked and make gashes in the meat. put in soup kettle and add three quarts of cold water and cover; heat slowly to boiling point and simmer for six or seven hours. at the end of that time, strain, and when cold, remove fat. slice thin six small onions and cook in two tablespoons butter until soft, stirring frequently that they may not burn, and add to six cupfuls of the boiling stock. add salt, pepper and a very little celery salt. have ready as many slices of toast as there are persons to serve, place a piece in each plate, sprinkle with grated parmesan cheese, pour soup over and serve at once. elizabeth gardiner eastman, clinton chapter. chicken gumbo cut up a chicken and fry in pot in which gumbo is to be made. use tablespoon of lard. when nice and brown add heaping tablespoon flour and stir constantly until brown. add pt. boiling water, onion (egg size) and several stalks of celery, chopped, can tomatoes. let simmer until chicken drops from bone. then add two favorite dishes quarts boiling water, seasoning all highly with red and black pepper and salt. just before serving, thicken with file (sassafras powder) using about tablespoon. stir in slowly. do not boil after roping. should you want oysters, crabs or shrimps, add them to this mixture. - mary benson bacon, nahoula chapter, laurel, miss. asparagus soup can asparagus or bunch pint milk. fresh asparagus. / cup butter. cups cold water. / cup flour. cups chicken stock. salt and pepper to taste. slice of onion. reserve tips to add last. if canned asparagus is used, boil stalks five minutes. drain and add stock and slice of onion. strain, pressing through as much as possible of the vegetable. melt butter, add flour, then stock. when it reaches boiling point, add hot milk and lastly asparagus tips.—elizabeth perrin scott, clinton chapter. oyster soup quart sweet milk. parsley. oysters and liquor. tablespoons butter. tablespoon each of chop heaping tablespoons ped celery, onion and flour. fry the chopped seasonings in the butter to a light brown, then stir in flour. when smooth and bubbling add oysters and liquor. have the milk boiling and when the oysters have curled on the edges, pour the milk over them, season with salt and pepper and serve with toasted crackers.-mary benson bacon, nahoula chapter, laurel, mississippi. bean soup one pint of beans to three quarts of water. cover tightly and boil slowly eight to twelve hours. strain through colander. make a thin batter of one tablespoon of flour and a pint of rich milk. pour this into beans and let come to a boil. salt to taste. make the soup thick or thin as desired.–lydia b. h. liquin, wilsall montana, clinton chapter. favorite dishes carrot soup, no. i. quart of grated carrot. tablespoon salt. quarts of stock. / teaspoon pepper. tablespoons butter. onion. tablespoons flour. pint of milk or cream. wash, scrape and grate enough carrots to fill a quart measure. add to the stock, onion, salt and pepper. heat to a boiling point; set back where the soup will simmer for one hour. then melt the butter, mix in the flour, stir until smooth, add this to the contents of the soup. boil ten minutes. pour through a fine sieve, and after remov- ing the onion, rub as much of the carrot as possible through the sieve, then add milk or cream. boil up once and serve. -grace lee may, regent, clinton chapter. carrot soup, no. ii. carrots. / teaspoons salt. slices onion. few grains cayenne. sprig parsley. cups water. cup rice. cups scalded milk. tablespoons butter. tablespoons flour. chop enough carrots to make two cups. cook in water until tender. press through sieve, reserving liquor. cook rice in milk in double boiler. cook onion in butter, add flour and seasonings. mix carrot mixture with rice and milk and pour into butter and flour; bring to the boiling point, steam and serve. garnish with chopped parsley. if this soup seems too thick, thin with milk or cream. -mary alice welles coan, clinton chapter. celery soup large head of celery. tablespoon flour. pint of cold water. tablespoons milk. slice of onion. tablespoon butter. pinch of mace. celery salt. pint milk. cayenne pepper. chop celery and boil in the water until tender. boil together mace, onion and milk, add flour mixed with cold milk, pepper and salt to taste and cook ten minutes. mash favorite dishes celery in the water in which it was boiled and stir into the boiling milk. cook five minutes. strain, add butter and, when ready to serve, add one cup of whipped cream. -ida whalen armstrong, clinton chapter. past state regent of iowa. cheese soup cups chicken stock. tablespoons butter. cups cream. tablespoons flour. make a regular white soup and add one cup of grated cheese at the last moment. - etta lewis curtis, clinton chapter. corn soup, no. i. can corn. teaspoon white pepper. pint milk or cream. teaspoon sugar. teaspoon salt. tablespoon flour. tablespoon butter. boil corn and cup of water half an hour, then strain and add other ingredients. pop corn and serve about five or six kernels on top each plate of soup.—del cotton easterly, stanley, wisconsin, marshfield chapter. corn soup, no. ii. split the grains of a dozen ears of corn and scrape from the cob; boil the cobs for ten minutes in plenty of water to cover them. strain this water and add one quart of cream stirred in slowly and follow with the corn. cook for fif- teen minutes and season to taste. if milk is used instead of cream it should be thickened with one tablespoon of flour and butter.—minnie olds fay, clinton chapter. cream of potato soup . use mashed potatoes, a tablespoon of four creamed with tablespoon of butter, an onion, or two, minced fine. then thin with all milk, or milk and stock, to the right consistency. season with pepper, salt, celery salt and a tablespoon of minced parsley. -grace lee may, regent, clinton chapter. favorite dishes cream of rice soup three pints of stock, with one-half cup rice and put on with stock to cook. put three tablespoons butter into pan and put into it when hot, three tablespoons each of chop- ped carrot, celery and onion. let them cook slowly twenty minutes then remove the vegetables to the soup; stir two tablespoons flour into the butter left from vegetables; add that to the soup with a bit of mace, three cloves, one-half teaspoon pepper and two teaspoons of salt. let them all simmer gently two hours, strain soup, add quart rich milk heated, in double boiler, boil up once and serve. -letitia shoecraft, clinton chapter. rooms.' cream satin soup quart strong stock. cup cream, season to taste. pour boiling hot on the beaten yolks of four eggs. dilute with cream iſ too thick. serve in bouillon cups, whipped cream on top of each, with a dash of pepper. -anna m. pursell, past state regent of idaho. mushroom soup pound of fresh mush- tablespoons butter. tablespoon flour. pints milk. salt and pepper to taste. chop six mushrooms (of good size) and cook in butter, add flour and milk, salt and pepper. cook remainder of mushrooms until tender in water to cover well. strain through sieve and just before serving add this water to milk and chopped mushrooms. put teaspoon of whipped cream in each plate when served. -ella m. olney, clinton chapter. oyster plant soup bunches of oyster plant. as each piece is cleaned, cut into slices one-fourth inch thick and drop into a bowl of cold water and vinegar (in proportion of one tablespoon of vinegar to each quart of water). when all are prepared, drain and cover with boiling water, salted, and boil one hour. when oyster favorite dishes the sausage out until the soup is served, then return for warming only. add the chopped onion and celery and let all cook gently. add water from time to time. the last minutes add the diced potatoes. the sausage and pork may be served whole and separately or cut into small pieces and stirred through soup. the longer the soup cooks, the better, the shortest time hours. note: this soup is so nourishing and satisfying that it is enough for a whole meal, and is served at small dutch inns and hotels to skating parties. it is a winter dish.- abbie cadle mahin, organizing regent of clinton chap- ter, american consulate, amsterdam, holland. pepper pot (an old creole recipe) pound plain tripe. herb bouquet. pound honeycomb tripe. onion. knuckle of veal. teaspoons flour. potatoes. tablespoons butter. sprig of parsley. cayenne to suit the taste. quarts cold water. salt and pepper. the knuckle of veal is best for this. wash and put into the soup kettle, covering with water and bring it to a slow boil. carefully skim. simmer gently for three hours. the tripe should be prepared the day before. wash it thoroughly in cold water and boil for about seven hours. put in ice box until needed. chop the parsley and herbs fine and one-half of the red pepper pod, and add to the boiling knuckle of veal, and also the potatoes which have been cut in dice. cut the tripe into one inch squares. take out the knuckle of veal and cut up the meat into small pieces, and add all with the tripe, to the soup. at the boiling point, season with salt and pepper. the creoles serve this soup with croutons.—emma gregory hull, mary washington chapter, washington, d. c. past vice pres- ident general, n. s. d. a. r. from iowa. codfish chowder soak one-half pound of codfish for two hours, then pick apart into small pieces. have ready five good sized pota- toes peeled and sliced, and ten soda crackers that have soaked in milk for five minutes. favorite dishes place four slices of pork in a kettle and let it fry slowly until the fat is all out. on the fat and pork, place a layer of potatoes, a layer of fish, and a layer of crackers, season- ing with salt and pepper, then another layer of potatoes, fish and crackers. cover all with milk and allow the chow- der to simmer very slowly until the potatoes are thorough- iy done. remove from the kettle with a ladle. time required for cooking is from two to three hours. -adaline s. moffett, clinton chapter. turkish soup cups soup stock. slices of onion. cup rice. peppercorns. / cups stewed and strain- / teaspoon celery salt. ed tomatoes. tablespoons butter. bit of bay-leaf. tablespoons flour. cook rice in stock until tender. cook bay-leaf, onion, peppercorns, and celery salt, with tomatoes minutes. combine mixtures, strain and pour over butter and flour cooked together, stirring constantly. season if needed. if too thick, thin with stock. -grace huston smith, clinton chapter. clam chowder, no. i. slices salt pork. milk. medium sized onions. salt and pepper. quart water. teaspoon butter for quart sliced potatoes. flavor. can new england clams. cut pork in dice (two tablespoons fresh lard may be used instead) slice onions and fry light brown. add water and potatoes. pour juice from clams and add milk enough to make one quart then add to chowder when potatoes are done. when boiling add clams and cook five minutes. add butter.–gertrude mansfield cole, clinton chapter. favorite dishes clam chowder, no. ii. pound bacon. quart clams. large onions. quart tomatoes. large turnip. quart water. green peppers. salt, cayenne, pepper, large potatoes. thyme and bay-leaves. dice and fry bacon until brown. chop onions, add to bacon and fry brown. chop turnip, potatoes, peppers, clams and tomatoes. add all to bacon and onions with water and seasoning. cook all hours. this is nice ser- ved with mashed potatoes.—francis benson pool, port orange, florida, clinton chapter. corn chowder quart or can corn. cup butter. hard boiled eggs. pint milk. teaspoon salt. tablespoons flour. pint potatoes diced. pint croutons. / teaspoon pepper. when potatoes are nearly done add corn and milk. cook five minutes or longer. cook flour in hot butter, add one-half of corn liquor, and when thick pour into chowder. add eggs with whites chopped fine, and put yolks through a sieve, croutons over top. -katie e. skinner, clinton chapter. kornlet chowder slices fat salt pork cups boiling water. (about / cup). cup potatoes diced. / small onion. teaspoon salt. can kornlet. / teaspoon pepper. cup milk . cut slices of pork in tiny cubes. let these cook in saucepan until light colored and the fat is drawn out. skim out the bits of pork, add half of small onion cut in thin shreds; let cook until yellowed, add three cups of hoiling water and simmer five minutes. strain over the cup of potatoes, parboiled five minutes, and drained. let favorite dishes eggs. cook until potatoes are tender. add a can of kornlet, a teaspoon of salt, half a teaspoon of pepper and one cup of milk. boil two minutes and serve. -ella may olney, clinton chapter. marrow balls for soup. / cup flour. slices bread soaked. cup beef marrow. / cup dried bread crumbs. squeeze water out of soaked bread. add eggs, dried bread crumbs and flour. season to taste and add chopped parsley. take marrow out of beef bone before boiled, render and strain. add to above mixture. make into size of pigeon eggs and drop into hot soup. when done they will come to the top.-theodora chase, cincinnati chap- ter, cincinnati, ohio. fish and shell fish “i could tell you how tom cod should be served. there must be a white sauce, coumpounded of cream and wheaten flour, and butter; pork scraps cut in dice and fried of a dainty brown; beets boiled tender but not cut to let out the color and there must be parsnips and turnips and onions; brown bread, white bread, salad oil, and mustard; and above all a good flagon of cider. john alden. baked blue fish after buttering a dripping pan, spread over the bottom a light brown paper and butter that. have fish split open flat. wash thoroughly and lay on buttered paper. place four or five thin slices of pork on fish, add a little hot water and bake / hours, not too rapidly. after removing the fish and pork, remove paper, and make a thickened gravy of the remaining liquid.-lydia b. h. liquin, wilsall, montana. clinton chapter. broiled blue fish have fish split open flat, and wash thoroughly. broil a rich brown and have hot milk and butter to pour over the fish when thoroughly cooked.–lydia b. h. liquin, wilsall, montana. clinton chapter. baked halibut steaks pounds halibut steaks. teaspoon salt. cup cream. small spoon pepper. teaspoon flour. butter. place steaks in roasting pan. dredge with flour, add seasoning and pour over this the cream. dot with butter and bake fifteen minutes in quick oven. -letitia shoecraft, clinton chapter. planked white fish clean and split fish. put skin side down on an oak plank one inch thick and a little longer and wider than the fish. sprinkle with salt and pepper, and brush over with melted favorite dishes sauce. butter a border of mashed potatoes should be used. bake minutes in ot oven. remove from oven spread with butter, and garnish with parsley and lemon. the fish should be sent to the table on plank. some very thin slices of bacon over the fish before cooking may be used, if desired.-grace huston smith, clinton chapter. fish a la creole four pounds of fish, trout or red fish; one can tomato paste; three onions; three cloves; garlic; one tablespoon worchestershire sauce. salt, pepper, celery, parsley to taste. sprinkle fish with salt, pepper and flour.' in deep pot place one spoon of grease; when hot brown fish on both sides. add all additional seasonings, cover tight and allow to cook slowly. if necessary add a little water to keep from burning. maintain the same quantity of do not stir but turn fish lightly with paddle or large fork. do not have too hot fire. cook about thirty minutes. keep covered.—emma b. wallis, past state regent of louisiana. white fish in molds with cream sauce pounds white fish. salt, nutmeg, paprika to / pint cream. taste. beaten whites eggs. clean fish and remove bones. put in chopping bowl and pound to a smooth paste. cover bones, head and tail with water and simmer. after it is cold, mix liquor with fish. add cream and beaten whites of eggs. season with salt, nutmeg and paprika.. put either in individual molds or large ring mold. (rinse mold with cold water before filling.) place in shallow pan surrounded by water, cover and bake for half hour. serve with cream sauce with either oysters or crab meat in it. --eleanor phelps white, clinton chapter. mayonnaise of fish (a good hot weather dish) / pounds cold boiled / teaspoon grated onion. halibut or salmon. / teaspoon salt. tablespoons olive oil. / teaspoon pepper. tablespoons vinegar. cup mayonnaise. favorite dishes separate fish into flakes. pour over it the oil, vinegar, onion juice, salt and pepper, which have been well blended. mix very lightly that the fish may not be broken. place on a serving dish in a mound, and over the top spread the mayonnaise dressing. garnish with cold sliced beets. - ella may olney, clinton chapter. salmon loaf, no. i. eggs beaten separately. / teacup bread crumbs. tablespoons melted but- dash of red pepper. ter. a little chopped parsley. can salmon without the a pinch of mace. liquor. mix all well together and bake one hour. sauce egg teacup milk. tablespoon butter. liquor of salmon. tablespoon cornstarch. teaspoon tomato catsup. boil milk, butter and cornstarch until thick. beat one raw egg and beat in slowly, adding liquor of salmon, one teaspoon at a time; add one teaspoon of good tomato catsup.—ella jordan wiese, clinton chapter. salmon loaf, no. ii. large can salmon. teaspoon mustard. egg yolks. teaspoons gelatine. cup milk. salt and pepper to taste. / cup vinegar. dissolve the gelatine in a little cold water. beat the yolks of the eggs and add the vinegar, mustard and salt. heat milk, add gelatine and egg mixture, strain over the salmon which has been mashed fine. stir thoroughly and pack in a wet mould.-edna sleight barnard, mary little deere chapter, moline, illinois. favorite dishes salmon loaf, no. iii. can salmon ( c size). tablespoons melted but- cup stale bread crumbs. ter. beaten eggs. / cup milk season to taste with salt, pepper, parsley and lemon juice. put in a mold and steam one hour or bake thirty minutes. turn from the mold and serve with hot hol- landaise sauce. hollandaise sauce / cup butter tablespoon lemon juice. yolks of two eggs. / cup boiling water. teaspoon salt. cayenne to taste. melt the butter with eggs and lemon juice, stirring con- stantly, add the water, cook one minute, season with salt and cayenne.—katherine webb phelps, stars and stripes chapter, burlington, iowa. salmon mold tablespoons gelatine. teaspoon dry mustard. tablespoons cold water. tablespoons lemon juice. eggs yolks. cup milk tablespoons salt. pound can salmon. tablespoons melted but- few grains red pepper. ter. soak gelatine in water for five minutes. beat the yolks of eggs and add salt, mustard and pepper, then melted butter, milk and lemon juice. cook over boiling water as for salad dressing. when thick add gelatine and then the salmon freed from all bones and shredded. pour into a mold which has been rinsed in cold water, and set away to harden. when firm dip the mold in hot water to loosen it and turn out on platter. garnish with parsley, and slices of lemon.—marie aylesworth mccoy, john kendrick chapter, wenatchee, washington. salmon croquettes drain and look over one can salmon. mix with four soda crackers rolled fine, the juice of one lemon, well favorite dishes beaten eggs, butter the size of an egg, and season with salt and pepper. make into balls, roll in cracker crumbs and the white of egg. brown in hot lard.—mrs. benjamin f. spraker, past state regent of new york. salmon cutlets to one can of salmon add one tablespoon of lemon juice, a little salt and one cup of thick white sauce. pick salmon over to remove bones, skin and oil. mix. all together and shape like cutlets. beat two eggs, roll the cutlets in them, then in fine cracker or bread crumbs and fry in deep fat until brown. stick a small piece of macaroni in small end of cutlet when done, garnish with parsley and serve hot.—emma b. wallis, past state re- gent of louisiana. codfish balls pint fish-picked fine. pints raw potatoes—sliced thin. put together in cold water and boil until potatoes are done. drain off every particle of water and mash with potato masher. add butter size of an egg, two well beaten eggs, little pepper. mix thoroughly and place on ice to chill. when ready to use drop, by spoonfuls into deep, boiling lard and fry brown. success depends upon the frying.-ida whalen armstrong, clinton chapter. past state regent of iowa. codfish foam make a white sauce of: tablespoon flour. tablespoon butter. cup hot milk. stir until smooth. add tablespoons finely picked codfish, freshened, and the beaten whites of two eggs. use more cod-fish if desired. -helen m. dunbar, clinton chapter. favorite dishes fish timbales pound uncooked halibut. a little paprika. tablespoons minced unbeaten white of egg. almonds. a little pepper and salt. teaspoons onion juice. pint whipped cream. mix; put in molds set in water. bake or minutes. serve with hollandaise sauce. -mollie ankeny young, clinton chapter. fried soft crabs take off the back of the crab, and remove the dead flesh. then put some lard in a frying pan, and when per- fectly hot, put in the front part of the crab. when done, take out, and rub it with a little butter and a very small quantity of cayenne pepper mixed with it. then fry the back of the crab. unite the two parts and serve. - mary chase hemingway, clinton chapter. devilled crabs after the crabs are boiled, pick the meat from the shell in as large flakes as possible, and season it with pepper and salt. wash the shells carefully, put the seasoned crabs into them and strew over them a small quantity of bread crumbs and lumps of butter. brown them slightly on top just heating them through. if they remain long in the oven, the lime in the shell will unite with the butter and give the crabs a soapy taste. - mary chase hemingway, clinton chapter. crab-meat omelet , -ounce can crab-meat. salt to taste. hard boiled eggs. egg (yolk and white tablespoons melted but- beaten separately.) ter. / teacup boiling water. red pepper, mustard and rub the yolks of the hard boiled eggs into the butter, add seasoning, egg yolk and white, the chopped hard boiled whites, and the water. mix with this, the crab- meat previously picked into small pieces. fry in butter favorite dishes to a delicate brown as with any other omelet. this makes a delicious luncheon dish. -fannie burr bryant, clinton chapter. lobster chops / pound boiled lobster. yolks of eggs. tablespoon butter. salt, cayenne, pinch nut- tablespoon flour. meg. cup cream. put butter and flour in saucepan, stir, and when it bub- bles, pour in one cup of cream, stirring constantly, then the lobster cut in small pieces. stir until scalding hot; take from the fire and when slighly cool, stir in beaten yolks of eggs. season with salt, cayenne and nutmeg to taste. return to the fire long enough to set eggs. butter a dish in which spread the mixture one-half inch thick. when cold, form into shape of chops, roll in egg and cracker crumbs, fry in deep fat, stick a claw of lobster into each chop for a handle. serve with sauce tartare. sauce tartare / teaspoon mustard. few grains paprika. teaspoon powdered sugar. cup olive oil. yolks of eggs. / tablespoons vinegar. teaspoon powdered tar / teaspoon each: capers, ragon. pickles, olives, parsley. / teaspoon salt. / shallot chopped fine. mix mustard, sugar, salt and paprika. . add beaten yolks and stir until thoroughly mixed. add oil drop by drop, stirring constantly. as mixture thickens, dilute with vine- gar. put in other ingredients when ready to serve. -ella may olney, clinton chapter. lobster a la newberg good sized lobster or one / cup thin cream. large can. eggs, yolks only. large spoons butter. tablespoons sherry wine. salt and pepper to taste. tablespoon brandy. remove the meat from the lobster and cut in small pieces. melt the butter, add the lobster and cook until favorite dishes thoroughly heated. season with salt and pepper. cook one minute. add the cream and yolks of the eggs beaten slightly, stirring until the sauce has thickened. then add the sherry and brandy. serve on saltines.-irene h. childs, bunker hill chapter, boston, massachusetts, oysters baked in half shell select large oysters. cover with tiny bits of sliced bacon—also minced celery, onion and parsley, salt and pepper. baste with melter butter and lemon juice. may be cooked under the broiler and must be served very hot. -helen v. seaman, clinton chapter. oysters a la duxelles dozen oysters; yolks of teaspoon cayenne. eggs. / teaspoon onion juice. tablespoons chopped . teaspoon lemon juice. mushrooms. tablespoons cold water. large tablespoons flour. salt to taste. heat the oysters to boiling point in their own liquor; skim and strain, save pint of this liquor. put the butter in a saucepan, when hot add mushrooms, stirring con- stantly; add flour and stir until frothy; add the oyster juice gradually stirring steadily; add salt, pepper and onion juice; boil this three minutes, add oysters and cook two iminutes, then add yolks of the eggs, which have been beaten thoroughly with the cold water. take from the fire at once and add lemon juice. serve immediately. -moilie ankeny young, clinton chapter. escalloped oysters cups cracker crumbs. pint milk. pint oysters. / cup melted butter. stir above ingredients together in order given, adding pepper and salt to taste. put in buttered baking dish. cover with one-half cup cracker crumbs mixed with one tablespoon of melted butter. bake slowly one hour or until juice bubbles through top. -ella may olney, clinton chapter. favorite dishes baked oysters dozen oysters. cups bread crumbs. / tablespoon of butter. cups milk. pound grated cheese. salt and pepper. butter a baking dish and cover the bottom with a layer of bread crumbs. lay nine of the oysters on this and season slightly with salt and pepper and a few bits of butter. cover with grated cheese and a layer of crumbs. repeat this until all the ingredients are used. cover with milk and have the top covered with a thick layer of the cheese. bake thirty minutes in a very hot oven. when brown serve at once. -ella jordan wiese, clinton chapter. yolk egg devilled oysters pint oysters. / teaspoon finely chopped cup butter. parsley. cup flour. / teaspoon salt. / cup milk and oyster dash of pepper. liquor mixed. teaspoon lemon juice. buttered cracker crumbs. slightly chop the oysters. make a sauce of the butter, flour and milk, add yolk of egg, seasoning and oysters. bake in ramekins. before putting in oven, cover with buttered cracker crumbs.-ellen m. k. bishop, faith trumbull chapter, norwich, connecticut. scotch snipe cut four slices of bread which have been buttered on the loaf, each slice being about half an inch thick. take half a box of sardines; remove bones and skin and mix into a paste. add a few drops of onion juice, a few drops of lemon juice, a dash of salt, and a teaspoon grated cheese, and a tablespoon of thick cream. spread this mixture on four other slices of bread and lay onto the buttered slices. cut into strips length of slice of about one inch wide. put them into a pan and put into the oven to get very hot and slightly browned. favorite dishes over these hot slices, pour the following sauce: beat the yolks of two eggs and add to them six table- spoons of thick cream. then beat into this one tablespoon melted butter, and cook this in a kettle of hot water and stir until it begins to thicken. take off and add one-half teaspoon salt and a dash of red pepper. sprinkle chopped parsley over all.---grace lee may, regent clinton chapter. - favorite dishes both sides of meat, then salt and pepper and paprika, be- ing careful not to burn flour. take can of mushrooms and parboil. drain and add to steak. fill up frying pan with cold water. put in medium hot oven and bake two or two and one-half hours-turning every half hour. -winifred hemingway clarke, clinton chapter. baked heart wash hearts and open sufficiently to remove ventricles. boil until tender. stuff with dressing and roast three- quarters of an hour. can be boiled and stuffed and left several hours before roasting.–edna denison blackwell, muscatine, iowa, clinton chapter. tongue a la jorgensen take well boiled and trimmed tongue. when thoroughly cold cut in half inch slices, dip in egg then in cracker crumbs and fry, either in deep fat or in skillet and serve hot with tomato or any preferred sauce. -emma lamb gates, clinton: chapter. braised tongue fresh beef tongue. tablespoons butter. tablespoons flour. tablespoon mushroom tablespoon worcester- or tomato catsup. shire sauce. / tablespoon celery seed. bay leaves. salt and pepper to taste. sprig of parsley. quart water in which carrot, onion, potato, tongue was boiled. turnip. wash tongue, put it in a kettle, and cover with boiling water. simmer slowly for two hours. then take tongue out. skin, trim off rough pieces at root and remove bones. put butter in sauce pan. add flour and brown it, then add stock and vegetables, chopped or sliced, parsley, bay leaves, worcestershire sauce, and catsup. stir until it boils. put tongue in pan, pour sauce over it, and bake for two hours, basting every fifteen minutes. when done, serve on hot platter, pouring sauce over it.-mary benson bacon, nahoula chapter, laurel, mississippi. favorite dishes hungarian goulash round of beef, two pounds. onion. teaspoon flour. bay leaves. ounces salt pork. peppercorns. cups tomatoes. blade mace. stalk celery chopped. cut beef in two inch pieces, and sprinkle with flour. fry salt pork a light brown, add beef, and cook slowly for minutes, stirring occasionally. cover with water and sim- mer about two hours. season with salt and pepper. sauce for goulash cook vegetables and spices in water to cover. rub through sieve with some of stock in which meat was cooked. thicken with flour, moistened with water, two tablespoons to each cup of liquid, and season with salt and paprika. serve meat on hot platter and pour sauce over it. -byrd vosburgh chase, clinton chapter. “sauerbraten”—mock venison take thick piece of beef from the rump, put into weak hot vinegar to which whole pepper, cloves, salt and a bay leaf have been added, and leave or days, turning over every day. then lard the meat with bacon, put on hot fire to dry off. brown in fat and stew for two and one-half hours.—elizabeth l. matthews, monroe chapter, brock- port, new york, cannelon of beef mix pound uncooked beef, chopped fine, yolk of egg, tablespoon chopped parsley, tablespoon butter, table- spoon bread crumbs, teaspoon lemon juice, teaspoon salt, and three dashes black pepper. form this mixture. into a roll six inches long by four inches wide and wrap in oiled paper. place in a baking dish and bake in quick oven for thirty minutes, basting twice with melted butter. when done remove paper, place on hot dish and serve with mushroom or brown sauce poured over it.-elizabeth l. matthews, monroe chapter, brockport, new york. favorite dishes spanish escallop pounds round steak. pound cheese. can tomatoes. sliced carrots, turnips, po- / package spaghetti. tatoes, and green peppers. can mushrooms. cook meat, vegetables and spaghetti separately. ar- range in casserole. thicken liquor from steak and mush- rooms. pour over and bake. put cheese on top. -helen v. seaman, clinton chapter. baked veal steak dredge well with flour and put into a hot dripping pan in which has been melted a large piece of butter and lard. let the veal brown on both sides, then slice over it one large onion. salt freely and pepper. sift considerable more flour over it, enough to thicken the gravy. cover entirely with boiling water and bake in the oven for about an hour and one-half. serve on a platter garnished with mushrooms. it adds greatly to it to bake potatoes in the same pan.-byrd b. marquis, clinton chapter. veal steak roll veal steak in flour and brown in bacon grease in skillet. cover with milk. put on cover and set in oven. let cook from to hours. - lillian lee allen, clinton chapter. roast veal make incisions about three inches apart in the top of a ten pound loin of veal. into each incision place a piece of salt pork and a small slice of onion. rub top of roast with flour and roast in oven. -ruby chase hemingway, clinton chapter. veal birds, no. i. cut veal steak (round) in pieces about three by four inches and dip them in beaten egg. roll .each in cracker crumbs, dot with chopped onion and bacon, season with salt, pepper, and sage. roll and tie. then dredge each favorite dishes. the pork, add the cutlets and cook slowly. put the water, tomato, parsley and seasoning in a granite pan and boil. fry the onion in the butter, add to it the cornstarch, and stir all into the tomato sauce. season with salt and pep- per, and strain the sauce over the cutlets. garnish with parsley and serve.—emma g. fort, clinton chapter. veal or chicken souffle pint meat ground fine. teaspoon chopped pars- pint white sauce (but- ley. ter, flour, milk). teaspoon (scant) chop- egg yolks beaten light. ped onion. allow the sauce to cool before mixing with the egg. stir all thoroughly and lastly mix in the four whites beaten stiff. butter a pan thoroughly, and bake slowly for half an hour. this makes a nice meat course for a dainty luncheon or for supper, and is good sliced and served cold. it must be remembered that all souffles must be served immediately, as they fall.—eva paull van slyke, beacon hill chapter, des moines, iowa. veal loaf pounds raw veal chopped tablespoons cream. fine. pounded crackers. pound salt pork chop large tablespoon salt. ped fine. scant tablespoon sage. teaspoon black pepper. butter size of an egg. mix the eggs, butter and cream together, and mix with chopped meat. add the pounded crackers, pepper, salt and sage. mix very thoroughly and form into a loaf. pack hard into a bread pan, and after molded, turn out into a dripping pan, large enough to allow basting on all sides. bake hours, basting occasionally with butter and hot water.—ruby chase hemingway, clinton chapter. beef loaf pounds beef chopped soda crackers rolled fine. fine. tablespoons melted butter. cup milk. juice of onions. eggs. eggs. a little sage. favorite dishes season to taste with pepper and salt. bake in bread pan in hot oven for one hour. baste with hot water with a little butter in it. -grace lee may, regent clinton chapter. egg meat loaf, no. i. pounds round steak. scant tablespoon sage. pound lean pork steak. teaspoon pepper. tablespoon salt. grind meat fine, add the other ingredients, and lastly mix in dry bread that has been soaked in lukewarm water until thoroughly soft, then squeezed gently so that it is very moist. the amount of bread should be a little more than one-third the quantity of meat. place in baking dish, cover the top with bay leaves (which should be removed before serving) and bake in fireless cooker over night, or in moderate oven at least one hour. if baked in oven, it is well to pour a cup full of boiling water over the loaf as it is placed in oven. -edna barnes woods, omaha chapter, omaha, nebraska. meat loaf, no. ii. pound pork. % teaspoon mustard. pound beef. tablespoon lemon juice. pound veal. cups milk. tablespoon salt. eggs beaten separately. teaspoon pepper. small (square) crackers. place strips of bacon on top of loaf and bake two hours. -daisy hileman sigworth, mary melrose chapter, waterloo, iowa. meat loaf, no. iii. pound each of beef, pork pepper to taste. and veal. onion. teacups canned tomatoes. teaspoons of salt. square crackers. bake in a slow oven one hour.-ida bostwick patch, puritan and cavalier chapter, monmouth, illinois. egg favorite dishes savory casserole of mutton a two inch slice of leg of yearling mutton. remove bone and fill cavity with an onion or several two inch strips of celery. dredge with flour, salt and pepper. in bottom of casserole prepare sauce. cups brown stock. tablespoon lemon juice. thicken with tablespoon flour rubbed to paste with cold water. to make sauce more savory add: / cup currant jelly. peppercorns. dozen chopped olives. whole cloves. place round of mutton in casserole and bake hours in a moderate oven.—helen v. seaman, clinton chapter. pork tenderloin broiled split the tenderloin lengthwise. pound flat into sightly looking pieces. broil. season with butter, pepper and salt. serve with horse-radish sauce. horse-radish sauce to one cupful white sauce, add two tablespoons horse radish, and grating of onion, if one cares for it. -helen v. seaman, clinton chapter. pork tenderloin stuffed take several tenderloin according to size of roast de- sired, split and fit together on meat board. make a dress- ing as for roast fowl and put this on meat. have several narrow strips of muslin laid under tenderloin before roll- ing. roll and tie tight and roast about one and one-half hours, according to size of roast, basting often with water, melted butter, salt and pepper. -ella may olney, clinton chapter. pork tenderloin loaf pounds pork tenderloin, chopped fine. cups milk. beaten eggs added to milk. big tablespoons butter. / cups cracker or bread crumbs rolled fine. favorite dishes season highly with salt and pepper. bake in moderate oven one hour. must be moist. -emma g. fort, clinton chapter. boiled ham get pounds of skinned ham off the big end. lay it in cold water and scrub thoroughly. place in a kettle, cover with cold water, add one-fourth teaspoon baking soda and boil two hours. remove ham, place in fresh, cold water with tablespoons of granulated sugar and bo two hours longer. inless wanted to serve hot, le ham remain in liquor until cool. -mary chasę hemingway, clinton chapter. baked ham take a slice from the middle of a ham about inches thick. rub both sides with dry mustard. take some of the fat cut from edge of ham and place in bottom of pan. set ham on it. cover top of ham with brown sugar. pour a little water in bottom of pan and bake from to / hours. remove ham and add a little water to make gravy. -lillian lee allen, clinton chapter. baked ham for a family dinner, half of a medium sized ham is usually sufficient. skin and cut away any discolored portions. put to boil in plenty of cold water. boil gently allowing twenty minutes to the pound. a few mixed spices and a bay leaf added to water improves flavor, when easily pierced with fork, remove to roaster. checker the fat with a knife and press into it one cup of fine bread crumbs, half a cup of sugar, and salt spoon of pepper. stick in some cloves. bake until nicely browned. if fond of vegetables, they may be cooked in liquor in which ham was boiled, after removing ham. -edna smith brown, puritan and cavalier chapter, monmouth, illinois. favorite dishes to roast the turkey after cleaning the bird thoroughly, sprinkle with salt and pepper inside and outside. stuff with dressing (given below) and close openings by inserting toothpicks on each side and lacing back and forth with cord; also tie the wings and legs close to the body. smear all over with butter and dredge lightly with flour. with toothpicks fasten thin slices of pork on the breast of the turkey. put in a covered roasting pan with two cups of hot water and place in a hot oven, decreasing the heat after it has been in fifteen minutes. turn and baste often and add more hot water as needed. a ten pound turkey will require three and one-half to four hours. when done place on a warm platter and surround with red, baked apples, if carved at the table. gravy place the pan over a slow fire or gas blaze, scrape browned part from the bottom of the pan, add hot water, and thicken with browned flour well blended with cold water. taste and season again if not salt enough. gib- let gravy may be made if liked adding liver and gizzard (chopped). sage dressing large loaf of bread two teaspoon finely powder- days old. tablespoons melted teaspoon pepper. butter. tablespoons finely minc- scant teaspoon salt. ed onion. ed sage. eggs. soak bread in cold water (after it has been broken or sliced). drain well, and add other ingredients. onions may be omitted if not liked. toss up lightly in mixing, and do not stuff bird too full or it will be heavy. -emma g. fort, clinton chapter. dressing for chicken or turkey for one quart of dry bread crumbs, place in skillet one large cooking spoon of butter, pepper and salt, to taste, favorite dishes be better if allowed to stand in fireless cooker three or four hours.-kate wescott hutchins, martha washington chapter, sioux city, iowa. chicken pillau chicken boiled until tablespoons butter. tender. salt and pepper to taste. cups rice. stir often after putting rice in. add a can of tomatoes, if desired.—frances benson pool, port orange, florida, clinton chapter. chicken terrapin or cups cold chicken. egg yolks. pint heavy cream. tablespoon corn starch. / cup cooking sherry. pepper and salt. heat the wine, as it makes the terrapin cold, and pour in at the last minute. this will serve ten persons. - julia e. scott, honorary president general, n. s. d. a. r. chicken au supreme tablespoon butter. teaspoon onion juice. tablespoon flour. teaspoon celery salt. / pint milk. cups cold turkey or / teaspoon salt and white chicken. pepper. tablespoons olive oil. pour oil over fowl and let stand one hour. make a sauce of butter, flour and milk. season with onion juice, celery salt, and pepper and salt. into this put fowl and heat thoroughly.--alice mullett blunt, clinton chapter. baked creamed chicken (delicious) chicken. / cups bread crumbs cup mushrooms. moistened with green pepper. chicken stock. white sauce tablespoons butter. tablespoons flour. teaspoons salt. pint milk. teaspoons pepper. beaten egg favorite dishes chicken and fry a golden brown on all sides. when chicken is half done add four slices of salt pork dipped in flour and fry together. when pork is brown, remove and keep hot. put two cups cream over chicken and simmer slowly until chicken is well cooked. put chicken on hot platter, then add nutmeg and more seasoning, if needed in the sauce. pour this over chicken, place pork on top and serve. corn fritters and candied sweet potatoes are a splendid addition to the chicken.—emma lamb gates, clinton chapter. chop suey / lb. fresh pork. tablespoons molasses. / lb. beef. tablespoons chop suey / lb. veal. sauce. cups celery (cut). can mushrooms. cups onion (sliced). salt. cut meat into inch pieces and roll in flour. brown in frying pan and add hot water to more than cover. cook slowly until about half done, then add vegetables, molas- ses, sauce, mushrooms and salt and cook slowly until done. serve with rice. -demmie thompson snyder, clinton chapter. chicken goulash chicken. celery cut fine. onion cut in dice. carrot cut in dice. tablespoon butter. can tomatoes. cut chicken in pieces. fry an onion in a large table- spoon of butter. add celery and carrot, also chicken. use mostly the pulp of tomatoes. season with salt and pap- rika. cover tightly and let cook slowly until tender. hard dumplings pinch of salt. equal amount of water. flour. break the egg into a cup and beat. add equal amount of water, also a pinch of salt. use enough four to stir very stiff. drop from tip of teaspoon into kettle of salted boiling water. add to chicken and serve. -eleanor phelps white, clinton chapter. egg favorite dishes panned chicken prepare and cut up chicken as for frying. roll pieces in salted flour, place in dripping pan, dot with bits of butter, pour over a quart of milk, and bake in slow oven two hours, basting frequently, and adding hot water if necessary. serve with gravy made in the pan after chicken has been removed.—emma g. fort, clinton chapter. chicken with rice in an iron kettle put a tablespoon of butter and four or five slices fat salt pork and fry until the pork is dry and crispy. remove the fried pork. add salt, pepper and a little paprika and fry until brown one chicken cut in suitable sized pieces for serving. when nice and brown add enough water to keep from burning. cover closely and cook very slowly about two hours. serve with a good rich gravy in a mold of rice, cooked and prepared as follows: - one-half cup rice to one pint milk. place in steamer over enough water so the steamer will not need to be moved for three hours. butter a deep baking dish, line with the rice molded evenly to the dish and fill the cavity thus made with the chicken, from which the bones have been removed, and the gravy, and bake all about a half hour in a pretty hot oven. turn on hot platter to serve. - mary pomeroy ware, clinton chapter. fried chicken with corn cut up a young chicken. fry until a good brown. cover with new corn cut from cobs and a little water to keep from burning. cover closely to finish cooking. -maud ankeny given, clinton chapter: chicken pie, no. i. cups flour. level tablespoons butter. level teaspoons salt. chicken. heaping teaspoons pepper and salt. baking powder. cook chicken whole. let cool in stock. slice breast favorite dishes and break dark meat separating all gristle, bones and skin. break bones and boil all thoroughly in stock, saving out one cupful cold. strain stock and add heaping tablespoon butter rubbed into one tablespoon flour. put chicken in baking pan laying white slices neatly over top and cover with gravy. put in oven till thoroughly hot. sift flour, salt and baking powder together, rub in butter and add cold stock water and enough to make a medium stiff batter, pour over hot chicken and bake until well done. mushrooms may be added. -gertrude mansfield cole, clinton chapter. chicken pie, no. ii. crust cups flour. / teaspoon baking pow- / teaspoon salt. der. cup milk. tablespoons butter. beaten egg. sauce tablespoons butter. cups broth. tablespoons flour. cup hot milk or cream. cook chicken until tender and lay in bottom of baking dish, saving the broth. pour sauce over chicken and drop crust from spoon over sauce and chicken. bake one-half to three-fourths of an hour.–olive g. gallentine, morrison chapter, morrison, illinois. chicken cream loaf cup minced chicken. cup whipped cream. cup chicken stock. cup cold boiled rice. / box gelatine. to the cup of strong chicken stock, add the gelatine. place on ice. when jellied, add the whipped cream; fold into the mixture onę cup each of minced chicken and cold boiled rice. mold.—isabel gorham frink, mary mar- shall chapter, marshall, michigan. chicken loaf cups cooked chicken eggs beaten. (chopped). cup crumbs. cup cream. / cup butter melted. favorite dishes bake or steam minutes. mold and serve with mush- room sauce. steam in individual molds if possible. -genevieve allen lubbers, clinton chapter. pressed chicken boil the chicken until very tender and season well. strain the liquor and heat, having one-third box of gela- tine prepared to put into it. slice hard boiled eggs, or lemon and place on bottom of wet mold, then fill in light- ly with chicken, mixing in light and dark meat. over all pour the liquor and place on ice.—florence dimmock sleight, mary little deere chapter, moline, illinois. timbales of chicken cups cooked chicken (cut cup cream. in small pieces). tablespoons butter cup stock in which melted. chicken was cooked. level tablespoons flour. stir all together. salt and pepper to taste. let cook until thickened, stirring constantly to prevent burning. add the minced chicken, and when thoroughly heated, serve in timbale shells. eggs. timbale batter cup flour. / teaspoon salt. cup milk / teaspoon sugar. teaspoon melted butter. beat to a smooth batter, and fry in deep fat. have tim- bale iron thoroughly heated in the hot fat. wipe off before dipping into batter. plunge into hot fat, and brown nicely, and slip off on paper to drain.—emma f. merrell, dewitt, iowa, clinton chapter. chicken timbales cup chopped cooked cup milk. chicken. tablespoon butter. cup bread crumbs. egg salt and pepper. favorite dishes melt butter, add bread crumbs, milk and egg. stir often, cook five minutes. add chicken and put in buttered : molds. set in pan of water and bake minutes. serve with cream sauce. -nancy hosford curtis, clinton chapter. mock chicken croquettes boil three pounds pork roast. then put through grind- cream two tablespoons flour and one cup of milk. add one well beaten egg, season to taste, roll in cracker crumbs or meal and drop in hot lard and cook like dough- nuts.-theodora chase, cincinnati chapter, cincinnati, ohio er. sauces "it provoketh a fine appetite, if sauce your meat be by. babees book. > > white sauce tablespoons butter. teaspoon salt. tablespoons flour. pinch of pepper. cup boiling milk. melt butter; stir in flour and cook until it bubbles, stir- ring constantly. add boiling milk and continue stirring until it thickens. add salt and pepper. horse-radish sauce to one cup white sauce, add two tablespoons horse- radish.-helen v. seaman, clinton chapter. mint sauce tablespoons chopped mint. tablespoons sugar. tablespoons vinegar. heat hot but do not boil-strain. -demmie thompson snyder, clinton chapter. brown sauce tablespoons butter. cup brown stock. / slice onion. teaspoon salt. tablespoons flour. / teaspoon pepper. cook onion in butter until slightly browned. remove onion and stir butter constantly, until well browned. add flour mixed with seasonings, and brown the butter and flour. then add stock gradually. -frances coan hayes, clinton chapter. creole sauce prepare a brown mushroom sauce. melt two table- spoons butter in a saucepan, add one green pepper finely favorite dishes chopped, one small onion finely chopped, cook five minutes. add two tomatoes cut in pieces or one cup of canned tomatoes and ten olives pared from the pit in one contin- uous curl. cook three minutes. add the brown sauce and bring to boiling point. · add two tablespoons sherry wine. do not strain the sauce. serve with steaks, chops and fillet of beef.—emma b. wallis, past state regent of louisiana. drawn butter sauce tablespoons butter. / teaspoon salt. tablespoons flour. few grains pepper. cup boiling water. use with fish or asparagus. -ella may olney, clinton chapter. hollandaise sauce, no. i. teaspoons flour. egg yolks. cup boiling water. / lemon. tablespoons butter. paprika and salt to taste. mix flour and butter on stove until smooth. add water, boil, and just before removing from fire, add lemon and yolks, stirring briskly. season with salt and cayenne. -grace huston smith, clinton chapter. hollandaise sauce, no. ii. / cup butter. tablespoon lemon juice. yolks eggs. / teaspoon salt. divide butter in three pieces, putting one in double boiler with yolk of eggs and lemon juice. stir constantly with wire whisk. when first piece of butter is melted add second, then third and as it thickens add salt and paprika. -ella may olney, clinton chapter. tartare sauce, no. i. to a cupful of mayonnaise, add:- tablespoon chopped tablespoon chopped olives. cucumber pickles. tablespoon chopped tablespoon chopped capers. parsley. few drops of onion juice. -alice hobart tucker, clinton chapter. favorite dishes sauce tartare, no. ii. / teaspoon mustard. / cup olive oil. teaspoon powdered / tablespoons vinegar. sugar. / teaspoon each capers, yolks of eggs. pickles, olives and teaspoon powdered parsley. tarragon. / shallot chopped fine. / teaspoon salt. few grains paprika. mix mustard, sugar, salt and paprika. add beaten yolks and stir until thoroughly mixed. add oil drop by drop, stirring constantly. as mixture thickens, dilute with vinegar. put in other ingredients when ready to serve. -ella may olney, clinton chapter. bernaise sauce tablespoons chopped cup vinegar. green pepper. tablespoons butter. tablespoons chopped egg yolks. shallot. put chopped pepper, shallot and vinegar on stove and simmer. when moisture has nearly evaporated, add two tablespoons butter and the beaten yolks of eggs. put in double boiler and cook, adding the two tablespoons butter remaining. when sauce thickens, add salt to taste. -ella may olney, clinton chapter. pau sauce cup olive oil. tablespoons white vine- tablespoon finely chop- gar. ped parsley. juice / lemon. tablespoon capers chop salt, cayenne, and a few ped fine. drops onion juice. mix. to be used cold on cold or hot fish or on cold hard boiled eggs.-kittie marshall gardiner, nahoula chapter, laurel, mississippi. french mustard slice an onion in a bowl, cover with vinegar, and leave two or three days; pour off the vinegar into a dish and favorite dishes add one teaspoon of pepper, one teaspoon of salt, one tablespoon of brown sugar, and mustard enough to thick- en. smooth the mustard with a little vinegar, mix it, set it on the stove, and stir until it boils. it is then done. -grace raymond hebard, past state regent of wyoming. mustard dressing small tablespoons dry tablespoon sugar. mustard. scant cup vinegar. beaten egg. cook over hot water till thick. remove from fire and when cold add tablespoon olive oil. —alice mullett blunt, clinton chapter. favorite dishes melt two tablespoons butter in six tablespoons hot water, and pour over diced potatoes. in same saucepan from which butter has been poured, melt two tablespoons of butter and heat very hot. into this put potatoes and brown. melt two tablespoons of butter in pan in which potatoes are to be baked; add two tablespoons flour, and brown carefully. add two cups boiling water, the diced onion, two teaspoons salt, one-half teaspoon pepper, and two tablespoons tomato catsup. cook until it begins to thicken, then strain over potatoes in saucepan. mix thoroughly without breaking potatoes; return to baking pan, and bake covered, one hour. remove cover to brown. - mary chase hemingway, clinton chapter. sweet potatoes en casserole pare and cut potatoes lengthwise about a quarter of an inch thick and steam for twenty minutes. melt half a cup butter in the casserole, put in a layer of potatoes, then layer of sugar until dish is filled. dot with butter, and sprinkle with sugar and a little salt. add half a cup of hot water, cover, and cook until soft. after twenty minutes, remove cover and brown. alice mullett blunt, clinton chapter. candied sweet potatoes boil sweet potatoes in water with a little salt; mash, season with butter, salt and pepper, (if very dry add a little cream.) add one cup broken pecan meats, put into baking dish and cover with marshmallows. brown in oven and serve at once.—mary benson bacon, nahoula chapter, laurel, mississippi. sweet potato pudding boil, pare and mash several sweet potatoes. to three cups of this mashed potato add: one-half cup sweet milk, three-fourths cup sugar, one-half cup raisins. turn into a buttered pudding dish. lay rows of marsh- mallows over the top and bake in oven until marshmallows are puffy and brown. this makes a delicious dish to be served as a vegetable.—mrs. f. h. h. calhoun, past state regent of south carolina. favorite dishes drain, saving cup of liquor sauce. fry onion cut in dice, in butter. add flour and brown. add vinegar and cook. stir into beans and liquor. then add sugar, lemon and seasoning.-eleanor phelps white, clinton chapter. corn oysters, no. i. pint of scraped or (grat heaping dessert spoon ed) green, sweet corn. melted butter. / pint fine cracker crumbs. eggs well beaten. season with salt and pepper to taste and stir lightly together. drop from a spoon in shapes, sizes of a large oyster, into hot fat in a spider and fry a light brown. --cornelia sandles elliott, rev. james cald- well chapter, jacksonville, illinois. corn oysters, no. ii. ears green corn. tablespoons flour. whites of eggs. salt and pepper. score each kernel of corn through the middle, shave off thinly, then again, and finally, scrape off the eyes, and milk. add the whites of eggs, beaten dry, and the flour, alter- nately, stirring lightly with a fork. season with salt and pepper. heat a small quantity of lard and butter mixed. into this drop by the spoonful the corn mixture. brown on both sides, and serve on hot platter.–florence may smith, rev. james caldwell chapter, jacksonville, illinois. corn fritters / cup milk or cream. cup corn pulp (fresh or / cup pastry flour. canned). / teaspoon baking powder / teaspoon salt. to the beaten egg add the corn pulp and milk or cream. sift together the flour, salt and baking powder and mix thoroughly. fry as griddle cakes or drop in deep fat. this recipe will serve only two.—irene h. childs, bunker hill chapter, boston, massachusetts. corn custards with tomato sauce melt tablespoons of butter in skillet, and stir in two tablespoons of four. add cup of milk and stir until egg - favorite dishes rice and shake rice over the fire. stir in one tablespoon butter and serve.—mary s. squires, past state regent of minnesota. macaroni croquettes / pint milk. tablespoons grated ounces macaroni. cheese. tablespoon butter. tablespoons flour. boil macaroni twenty minutes and rinse in cold water. let milk come to a boiling point and stir in flour and butter after they are mixed together. stir in cheese. chop macaroni and stir into the sauce. after the mixture is cold form into croquettes and roll in fresh bread crumbs and egg this makes twelve croquettes.-mary r. osgood, faith trumbull chapter, norwich, connecticut. macaroni and cheese pint macaroni (that has cup of milk. been cooked tender in large tablespoons butter. boiling water). tablespoons flour (wet) cup grated cheese. with some of the milk). egg, well beaten. salt and pepper. mix all together and bake in boston cups. save some of the grated cheese for the top. have a hot oven. -sarah lyon davenport, baron steuben chapter, bath, new york. macaroni quenelle cup cooked macaroni. pinch of powdered herbs. pound bread crumbs. tablespoons butter. tablespoons chopped, teaspoon chopped par- cooked ham. sley. cup milk. cut macaroni in small pieces. bring milk to boiling point, and pour over bread crumbs. add macaroni, herbs, butter, beaten eggs, parsley and seasoning. cover and steam for one hour. serve with white sauce. —byrd vosburgh chase, clinton chapter. eggs. favorite dishes spaghetti with tomato sauce boil until tender / box spaghetti. make sauce of pint tomato. small onion. cup left-over beef gravy. paprika and salt to taste. cook until onion is tender and pour over prepared spaghetti. -belle s. drury, clinton chapter. spaghetti souffle cup broken spaghetti, tablespoon each of chop- boiled minutes. ped pimento and par- cup bread crumbs soak- sley. ed in cup warm milk. graten onion to taste. cup melted butter. / cup grated cheese. mix together and add yolks eggs; fold in beaten whites of eggs last. set pan in hot water and bake minutes. serve with tomato tomato sauce.—leonne cleveland gould, martha washington chapter, sioux city, iowa. eggs. tomato toast cut rounds of bread size of slice of tomato. butter bread. place slice of tomato on top, salt and sprinkle with chipped green pepper over all. bake in oven until bread is light brown. cream cheese may be substituted for the green pepper if desired.—mary w. h. harrison, st. paul, minnesota. clinton chapter. stuffed green peppers cut green peppers in half lengthwise, and remove the seeds. mince a few strips of bacon very fine and add an equal quantity of finely minced onion. cook together in a skillet until perfectly done. add some tomato juice and mix in enough bread crumbs to make it stiff enough to mold. season to taste with salt and pepper. fill the pep- per shells; put bits of butter on top and bake in a moderate oven.—marie aylesworth mccoy, john kendrick chap- ter, wenatchee, washington. favorite dishes . parsnip croquettes mix cups hot riced par / teaspoon salt. snips. teaspoon pepper. tablespoons butter. egg beaten light. when cold shape and roll in flour and fry. -helen phelps, stars and stripes chapter, burlington, iowa. mexican lunch dish quart kidney beans. green pepper chopped. / pound new york cream or drops tabasco sauce. cheese cut in small a little salt. pieces. cook until cheese is thoroughly melted. serve on hot buttered toast.—jennie wines ingwersen, clinton chapter. fried cream pint sweet cream. teaspoon vanilla. cup sugar. salt. yolks of eggs. small stick of cinnamon, tablespoons corn starch. boiled a while in milk tablespoon flour. and taken out before small piece butter. done. cook all in a double boiler like custard. when done, place in a shallow pan till cold. cut in squares roll in cracker crumbs and fry in deep lard. serve with meat course.—zella white towle, clinton chapter. walnut croquettes pound or full cup eng / teaspoon salt. lish walnuts. teaspoons chopped par- / teaspoon lemon juice. sley. put nuts through the food chopper, then add lemon juice, salt and parsley. rub one teaspoon butter into one of flour and cook together till they bubble. add one cup of hot milk. stir the mixture of nuts and seasoning into this, add a beaten egg, cook two minutes and set aside to cool. when perfectly cold, form into croquettes with the hands, roll in cracker crumbs, then in egg, then in crumbs favorite dishes again, and leave for at least an hour before frying to a delicate brown in deep, boiling fat. -ida whalen armstrong, past state regent of iowa. clinton chapter. vegetable loaf cup mashed potato. beaten eggs. cup minced onion. small piece of butter or / cup chopped nut meats. cup cooked kidney or salt to taste. lima beans. mix all together and press into baking dish. bake in moderate oven one-half hour. serve with brown or toma- to sauce.-grace huston smith, clinton chapter. cup olive oil. salads “i warrant there's vineger and pepper in't.” twelfth night. grapefruit salad grapefruit. can hawaiian pineapple. box marshmallows. remove rind and skin from grapefruit. cut in cubes. cut pineapple in cubes. add to grapefruit. drain. just a short time before serving, add marshmallows cut in cubes and the salad dressing. serve on lettuce leaves with pecan meats. salad dressing tablespoons cream. teaspoon butter. tablespoons sugar. teaspoon flour. teaspoon mustard. yolks of eggs. teaspoon salt. cup vinegar. cook in double boiler until consistency of cream. before using, thin with whipped cream. add paprika to taste.—frances benson pool, port orange, florida, clin- ton chapter hawaiian salad package lemon jello. apple. pint boiling water. stalk celery. scant tablespoon.pow- lemon. dered gelatine. pulp of two oranges. slices hawaiian pine- lettuce. apple. dissolve gelatine in a little cold water and juice of one lemon. dissolve jello in a pint of boiling water. when this is cold, but before congealing, add the pineapple, favorite dishes pear salad take canned pears from liquor. soak three hours in darwin's salad vinegar sauce. drain, and fill centers with chopped pecans and celery, mixed with mayonnaise thinned with cream. serve on head lettuce leaves. -luzett r. farnsworth, clinton chapter. string bean salad quart string beans. chopped onions. scant cup vinegar. sugar, salt and paprika slices bacon. to taste. boil string beans in salted water and drain. add the bacon fried and broken in small pieces. scald the vinegar seasoned with sugar, salt and paprika. pour over the salad. isabel gorham frink, mary marshall chapter, marshall, michigan. beet salad with cream dressing boil dark red beets until tender, and when cold, cut in small dice. add one-third cup crisp celery cut fine and serve with cream dressing. cream dressing pint cream whipped. tablespoon mustard. yolks three hard boiled tablespoon vinegar. eggs. teaspoon salt. tablespoon pulverized pinch of cayenne. sugar. mix to a paste the hard boiled eggs and whipped cream. mix dry ingredients, add cream slowly, then vinegar. pour over beets and garnish with celery tops. -del cotton easterly, stanley, wisconsin. marshfield chapter, marshfield, wisconsin. tomato and grapefruit salad cut the grapefruit in halves, remove the pulp, taking out the tough bitter skin. peel the tomatoes and chop rather fine. mix with the grapefruit, put in the hollow favorite dishes halves of the grapefruit and top with a spoonful of mayon- naise dressing. garnish with cress or parsley. —byrd b. marquis, clinton chapter. almond salad chop and stone six olives, add half a cup of blanched and shredded almonds and half a cup of tender celery, cut fine. serve on lettuce leaves with mayonnaise. -del cotton easterly, stanley, wisconsin. marshfield chapter, marshfield, wisconsin. butterfly salad remove all skin from two grapefruit and three oranges and cut into uniform slices across the fruit, and then in halves. drain the juice from a small can of pineapple and cut slices also into halves. make individual nests of shred- ed lettuce on serving plates, place two sections of grape- fruit in center, with the curved edges together, on these two of pineapple, and above that two of orange. place a strip of pimento down the center and a nut meat at one end, and cover with french dressing or serve mayonnaise separately.-l. e. guernsey, honorary president general n. s. d. a. r. frozen cheese with figs mash two good sized cream cheeses and beat them with half a cup of stiffly beaten cream until the whole is smooth. sweeten to taste. put into a covered mold and bury in ice and salt for four hours. when time to serve, slice the shape in pieces two inches or more thick and from these cut rounds wth biscuit cutter. make slight depres- sion in upper side of each by prerssing a spoon on it. into this put a rich preserved fig, stem up. -henrietta s. lamb, clinton chapter. frozen tomato salad, no. i. prepare a tomato aspic as for ordinary salad and when sufficiently cool, add one cup of mayonnaise dressing. put in freezer and let stand till thoroughly chilled before freezing. serve on crisp lettuce leaves with cheese straws. favorite dishes if tomatoes are deep red in color, no coloring need be add- ed, but otherwise a little red coloring added makes a prettier salad. this is delicious on a warm afternoon or evening.-alice l. bard dulin, narcissa whitman chap- ter, north yakima, washington, bell pepper. frozen tomato salad, no. ii. large, ripe tomatoes. juice of lemon. cups celery. teaspoon salt. cup mayonnaise. shallot or medium sized onion. mince fine the tomatoes, celery, pepper and shallot. add the lemon, salt and mayonnaise and freeze. serve on let- tuce with small amount of mayonnaise on top. canned tomatoes may be used instead of fresh ones. elizabeth gardiner eastman, clinton chapter. frozen cream cheese cream cheese. salt spoon paprika. / cup cream. / teaspoon salt. teaspoon worcester- or broken pecan shire sauce. meats. beat cheese and cream until very light. add seasoning and nut meats. pack in buttered mold. surround with ice and salt as for ice cream and leave two hours. slice and serve on lettuce leaves with french dressing, or serve with other salad. -elizabeth perrin scott, clinton chapter. cheese salad, no. i. tablespoons of grated teaspoon powdered gela- dry, rich cheese. tine. cup sweet cream. melt gelatine in little warm water. whip cream, add to gelatine, cheese, salt, red pepper. makes seven molds. serve with mayonnaise. " -nancy hosford curtis, clinton chapter. favorite dishes cheese salad, no. / lb. can american cup cold water. cheddar cheese. cup boiling milk. / can pimentos. pt. whipping cream. jars blue label cream salt and paprika to taste. cheese. envelopes knox's gelatine. put cheese and pimentos through ricer. dissolve gel- atine in cold water, add boiling milk slowly and stir all together, adding salt and paprika. when it begins to set, beat well and add cream and put in molds. serve with oil mayonnaise, mixed with whipped cream. serves twelve. -madge watkins thorne, clinton chapter pimento or christmas salad / box gelatine. cup pecan nuts. / cup cold water. cup minced celery. / cup vinegar. juice one lemon. cup boiling water. scant teaspoon salt. / cup sugar. pimento cut in strips. dissolve gelatine in cold water and vinegar. add boil- ing water, sugar and salt. allow to stand for ten minutes. place pieces of pimento in bottom of mold in form of cross. add nuts and celery. add juice of lemon to remainder of gelatine and fill mold. serve on lettuce leaves with mayon- naise dressing. serves twelve persons. -adaline s. moffett, clinton chapter. mock chicken salad can tuna fish. stalks celery. head lettuce. chop the fish in small pieces, also the celery, and mix together. add salt and pepper to taste. make in small mounds and put on lettuce leaves, pour mayonnaise dress- ing over and garnish with slices of hard boiled eggs. -irene h. childs, bunker hill chapter, boston, massachusetts. favorite dishes - chicken salad chickens. quart mayonnaise. pounds fresh pork. pint liquor from meat. one-third box gelatine. boil chicken and pork together. when done remove from liquor, drain and mince. combine with other ingre- dients and mold in individual molds.—isabel gorham frink, mary marshall chapter, marshall, michigan. perfection salad envelope knox spark juice of lemon.. ling gelatine. / cup sugar. / cup cold water. cups celery cut in small / cup mild vinegar. pieces. pint boiling water. can sweet red peppers, teaspoon salt. finely cut. cup finely shredded cab- bage. soak the gelatine in cold water five minutes; add vin- egar, lemon juice, boiling water, sugar and salt. strain and when beginning to set add remaining ingredients. turn into a mold and chill. serve on lettuce leaves with mayonnaise dressing, or cut in dice and serve in .cases made of red or green peppers; or the mixture may be shaped in molds lined with pimentos. a delicious accom- paniment to cold sliced chicken or veal. --nina norman smith, clinton chapter. ribbon salad cup cold cooked string cup celery cut in small beans. pieces. cup peas. dress the beans and peas with a plain french dressing, and the celery with a gold mayonnaise. arrange a bed of shedded lettuce on a chop plate. on that place the beans, celery and peas in alternate layers. have the center layer of celery. serve very cold after garnishing with radish roses.-minnie olds fay, clinton chapter. favorite dishes salad dressing mix in cup: teaspoon flour. teaspoon sugar. / teaspoons mustard tablespoons milk. (more if liked). beat whites and yolks of three eggs separately. add one-half cup vinegar and boil on stove until thickened. then stir in the above mixture and cook until creamy. remove from stove and stir in piece of butter size of an egg. add paprika, salt, celery salt and white pepper to taste after it is cooked. will keep for weeks. add whip- ped cream when ready to use.—clara e. kerr, calgary, alberta, canada. nathan hale chapter, st. paul, minn. salad dressing yolks of eggs well teaspoon paprika. beaten. teaspoon four. tablespoon salt. cups milk. tablespoon dry mustard. / cups vinegar. tablespoons sugar. cup water. tablespoons butter. mix in order given. cook until thick. if you have not so many yolks, add one teaspoon flour for every yolk omitted.—bessie mclaughlin black, rev. james caldwell chapter, jacksonville, illinois. cooked salad dressing level teaspoon salt. level teaspoons sugar. / teaspoon pepper yolks of five eggs. (white). tablespoons butter. level teaspoon cole- tablespoons lemon juice man's mustard. or vinegar. if vinegar is used, dilute about one-third. mix all in- gredients excepting butter. cook, stirring continually. when thick, take from fire and add one and one-half table- spoons butter and beat with egg-beater. add whipped cream when ready to use. -helen v. seaman, clinton chapter. favorite dishes mayonnaise dressing yolk one egg. cup olive oil. tablespoon hot water. / teaspoons vinegar or teaspoon salt. lemon juice. pinch of red pepper. beat together egg, salt and pepper. add hot water. slowly pour in oil, beating continually. when half of the oil is in, add part of the vinegar. keep adding oil and vinegar until you have the required amount. -helen v. seaman, clinton chapter. mayonnaise yolks of eggs. teaspoons sugar. tablespoon oil. teaspoon salt. scant tablespoons vin / teaspoon mustard. egar. juice of one lemon. scant tablespoons water. red pepper to taste. mrs. charles t. nagle, berks county chapter, reading, pennsylvania. mayonnaise dressing yolks of four eggs well beaten with teaspoons of mus- tard, one teaspoon salt, and two teaspoons sugar.' add alternately one cup melted butter and one-fourth cup vinegar. lastly add the juice of one-half lemon. put in the refrigerator until wanted for use and then add one-half pint of whipped cream. this is especially nice for fruit salad.—anne m. bahnsen, past state regent of illinois. french cream salad dressing cup vinegar. tablespoon sugar. cup butter. volks of eggs. teaspoon ground mus heaping spoon corn tard. starch. / teaspoon white pepper. cups new milk. heat vinegar, butter, mustard, pepper and sugar in double cooker. beat yolks of eggs, corn starch and milk together and strain. add heated ingredients, slowly, beat- ing thoroughly. return to double cooker and beat until favorite dishes it becomes a thick cream. remove at once to cold crock and when cold add salt to taste. for meat or vegetable salad add cayenne pepper to taste. for fruit salad add thick whipped cream and sugar to taste. -gertrude mansfield cole, clinton chapter. french salad dressing, no. / teaspoon salt. tablespoons olive oil. / teaspoon dry mustard. tablespoon vinegar or salt spoon sugar. lemon juice. salt spoon pepper. rub bowl with onion or clove of garlic. mix dry in- gredients and slowly add olive oil, sirring carefully. add vinegar. worcestershire sauce may be added. mustard or sugаr may be omitted. -helen v. seaman, clinton chapter. french dressing, no. ii. pt. olive oil. tablespoons worcester- / pt. vinegar. shire sauce. / tablespoons salt. teaspoon white pepper. / tablespoon mustard. / cup of tomato catsup. tablespoon sugar. put all in quart jar, in ice box and shake well before using. will keep forever. tablespoons of sherry wine will improve it.—clara lamb mccoy, clinton chapter. roquefort salad dressing to regular french dressing, made as above, add a large tablespoon of roquefort cheese which has been rubbed smooth with sufficient cream to moisten it. -helen v. seaman, clinton chapter. roquefort cheese dressing cup roquefort cheese. to tablespoons vinegar. yolk of one egg. paprika and salt. to tablespoons olive oil. work cheese to a cream; add beaten yolks, vinegar, salt and paprika, lastly the oil, slowly, beating all the time. -ella may olney, clinton chapter. favorite dishes thousand island salad dressing / cup olive oil. olives, thinly sliced. / cup lemon juice. / teaspoon salt. / cup orange juice. / teaspoon paprika. / teaspoon onion (grated) teaspoon mustard. tablespoon parsley teaspoon worcester- (chopped). shire sauce. place all ingredients in pint jar, cover and shake until slightly thickened. chill and shake just before using. -maud thayer john, clinton chapter. fancy salad on one slice of pineapple put slices of banana around the edge. on each slice of banana put a strawberry and fill hole in pineapple with chopped nuts with a straw- berry on top. serve with mayonnaise on side of pine- apple. use half whipped cream in dressing. —mrs. wallace rogers, laurel, mississippi. fruit salad dressing cup pineapple juice. yolk of egg. teaspoons sugar. teaspoons corn starch. juice lemon. large lump butter. cook in double boiler until thick. when cool add one- half pint of whipped cream. oranges, pineapple, bananas, marshmallows and nuts cut in small pieces and mixed with the dressing, makes a very good salad. -catherine lowe hampton, spirit of liberty chapter, salt lake city, utah. sweet dressing for fruit salad juice from quart canned rind orange and lemon. pineapple. tablespoons corn starch. juice orange. yolks eggs. juice lemon. / cup sugar. blend yolks (after beating) with sugar, cornstarch and juice. cook in double boiler, and thin with whipped cream.-jennie wines ingwersen, clinton chapter. favorite dishes fruit salad dressing cup water. lemon, juice and little cup sugar. rind. tablespoon corn starch. orange, juice and little boil ten minutes. rind. when cool, add whipped cream.—elizabeth w. wal- worth, wyeth chapter, pocatello, idaho. french dressing (sweet) for fruit cup sugar. cup oil. cup vinegar. teaspoon onion juice. level teaspoon celery / teaspoon salt. seed. pinch red pepper. mix and stand several hours. use over grapefruit with blanched almonds. good over ripe peaches.-helen v. seaman, clinton chapter. salad dressing without eggs tablespoons flour. cup boiling water. / cup olive oil. salt, red pepper and lemon tablespoons sugar. juice. mix flour, olive oil, and sugar. add one cup boiling water and cook until thick. when done, add lemon juice or vinegar and season to taste.-theodora chase, cincin- nati chapter, cincinnati, ohio. cheese and egg dishes and new laid eggs by baucis' busy care turned by a gentle fire and roasted rare" dryden. cheese pound full cream cheese, pimento, cut fine. grated. small onion, grated. sauce egg beaten light. little red pepper, salt and tablespoons cream, mustard. tablespoons vinegar. put on fire and cook until stiff. pour this sauce while hot over the cheese and beat, adding pimento and onion. mold and keep in cool place.—margaret a. bonney, pasa- dena chapter, pasadena, california. cottage cheese put thick sour milk in a pan and cover with boiling water. let stand on back of stove a few minutes until curd separates from whey. then pour in white cotton bag, hang up and let drip until curd is firm. when dry, turn into a bowl, salt well, sprinkle with paprika. add a little cream and melted butter to moisten. make into pats or balls or pile lightly. chopped parsley, chives, olives or nuts can be added. it can be wrapped in paraffin paper and kept in refrigerator for a day or so. -byrd vosburgh chase, clinton chapter. cheese canapes cup grated cheese. yolks eggs beaten. tablespoons butter. a little mustard, salt and tablespoons bread paprika. crumbs. favorite dishes cheese relish slices bread, cut thick, pint milk. well buttered. eggs beaten and stirred pound cheese grated or in milk. put through meat salt and pepper to taste. grinder. butter a baking dish, lay in slices of bread, putting cheese between layers. pour over milk and bake about twenty minutes.—maude thayer john, clinton chapter. rice with cheese cook rice in double boiler with enough water to make the cooked rice rather thin. put a layer of hot, boiled rice about an inch thick in a casserole with bits of butter on top. sprinkle on this a thin layer of grated stale cheese or thin slices of fresh cheese. continue the layers of rice and cheese until the dish is full. on top sprinkle cracker crumbs and over all pour a little milk. bake to a nice brown. serve hot as a substitute for meat and potato or as a side dish.–fannie burr bryant, clinton chapter. cheese souffle tablespoons butter. cup ralston breakfast tablespoons flour. food. / teaspoon salt. cup grated cheese. teaspoon paprika. yolks of eggs. cup milk. whites of eggs. melt butter bubbling hot. mix flour, salt, pepper, add to melted butter, then milk, gradually, then ralston break- fast food. when thickened, add grated cheese and just allow to heat. remove from fire. beat yolks until lemon color. stir in mixture thoroughly. beat whites stiff, fold in lightly. pour into a buttered pudding dish and bake minutes in moderate oven. serve immediately. -grace lee may, regent, clinton chapter. cheese straws, no. i. ounces butter. ounces grated cheese. ounces flour. / saltspoons mixed salt ounces bread crumbs. and cayenne. favorite dishes cup flour. mix into a paste with one beaten egg. roll one-fourth inch in thickness, cut in six inch strips and bake for five minutes. watch oven carefully. -ida whalen armstrong, clinton chapter. past state regent of iowa. cheese straws, no. ii. tablespoons butter. salt and cayenne to taste. ice water to make a stiff cup grated cheese. dough. mix cheese and flour. put in butter and moisten with ice water. roll very thin and cut in inch straws one- fourth inch wide. bake until a delicate brown. -grace huston smith, clinton chapter. cheese and tomato toast to one can tomato soup, add one-fourth pound american cheese in small pieces. when cheese is thoroughly melted, pour over slices of hot buttered toast.--helen phelps, stars and stripes chapter, burlington, iowa. welsh rarebit cup grated cheese. / teaspoon paprika. teaspoon flour. / teaspoon salt. cup hot milk. / teaspoon mustard. mix dry material with cheese, add egg beaten, if in kitchen. drop in if at table. blend, add hot milk gradually. part before putting over fire. the balance after. cook slowly. remove from the fire as soon as done. serves four persons. one cup cream can be used instead of egg. serve over bread toasted on one side but thoroughly dry on other. put rarebit on untoasted side. if at any time you think it will separate, remove from fire and beat for a while.- lillian lee allen, clinton chapter, “white monkey" heat one pint of sweet milk in double boiler. when hot, stir in teaspoon flour mixed, with tablespoons milk. add slowly, ounces cheese cut or grated fine, also: egg favorite dishes eggs with cucumber peel one large cucumber. cut off ends and divide into two inch pieces. stamp out centers with a round cutter, place them in a buttered baking pan with a little stock, cover with buttered paper, and cook in oven until tender. beat three eggs, add large tablespoon tomato pulp, one tablespoon butter, salt, and red pepper, and stir over fire until creamy. place cucumbers on hot dish and fill cavi- ties with prepared eggs. pour over them hot tomato sauce and serve.—byrd vosburgh chase, clinton chapter. eggs. egg timbales scant tablespoon salt. cup milk dark red pepper. stir with a fork. do not beat. pour in buttered cups; set in pan half filled with hot water and bake slowly, until centers are firm. turn out on platter and serve with white or tomato sauce.-nancy hosford curtis, clinton chapter. omelet over one cup soft bread crumbs, pour cream or milk to cover, salt and pepper and beat well with fork. beat yolks of six eggs light, also whites, separately. drain cream from the bread crumbs and mix crumbs with yolks, beat well. fold in whites and pour into buttered skillet and set on gas for two minutes, then for twelve minutes in hot oven. turn out on hot dish and surround with fresh or preserved strawberries.—annette geiger kimball, organ- izing regent, fort armstrong chapter, rock island, ill. baked omelet eggs. tablespoon flour. small cup milk. a little salt. butter size of hickory nut. beat yolks, add melted butter, milk, flour and salt, last the well beaten whites. bake in quick oven. -isabel r. marsh, past state regent of vermont. favorite dishes eggs. foamy omelet / tablespoon butter, tablespoons water. melted. tablespoon bread crumbs. separate eggs, beating yolks slightly. add water and seasoning to yolks and beat, adding bread crumbs. melt butter in pan. beat white stiff and fold into mixture. pour into pan and cook at a low temperature. -alice mullett blunt, clinton chapter. oyster omelet dozen oysters. / tablespoons celery. eggs. / tablespoons parsley. tablespoons butter. cup rich milk. heaping tablespoons cup liquor from oysters. flour. salt and pepper to taste. / tablespoons onion. heat oysters till they curl and throw them into a pan of cold water to plump. · do not use hard part of the oyster. cut the remainder in half. fry onion, celery, and parsley in butter. add flour, then milk and oyster liquor. cook until thick and add one-third oysters. beat sep- arately whites and yolks of eggs which, add to the re- mainder of the oysters. turn into hot buttered pan. season with salt and pepper. cook slowly on bottom, then place on grate in the oven. when brown, double over and place on hot platter. pour sauce over and serve at once.—mary benson bacon, nahoula chapter, laurel, mississippi. rice omelet with cheese sauce cup boiled rice. tablespoon butter. / tablespoon salt. tablespoon water. dash of pepper. have rice cooked so that graiņs are distinct. beat whites of eggs dry and the yolks until thick. add to rice, yolks, salt, pepper and water. fold these over to mix thoroughly, then fold in the beaten whites. melt butter in eggs. favorite dishes an omelet pan, turn in egg and rice mixture, and let stand over fire until “set” on bottom; then remove to oven to remain until a knife cut into the mixture can be remov- ed without egg adhering. score the omelet at right angles to handle of pan, spread a little cheese sauce over one-half, then fold and turn the omelet upon a hot platter. pour the rest of the sauce around and serve at once. cheese sauce tablespoons butter. teaspoon pepper. tablespoons flour. cup rich milk, / teaspoon salt. / cup grated cheese. melt butter in saucepan. in it cook flour until it bub- bles. add milk, cheese salt and pepper. -ella may olney, clinton chapter. bread, biscuit "the wheat oh the wheat, 'tis the ripening of the wheat here's to the wheat, with the loaves upon the board.” a bread place in bread bowl: tablespoon granulated sugar. tablespoon salt. scald pint of milk and tablespoon lard together and pour over the salt and sugar. when cool enough, add compressed yeast cake dissolved in cup luke warm water and little sugar. add flour to make sponge. beat well, then let rise till very light. add flour and knead about minutes. when light, mold into loaves, set to rise. when light bake to minutes. -mary pomeroy ware, clinton chapter. salt rising bread tablespoon corn meal. teaspoon salt. / pints boiling water. / teaspoon ginger. pour one-half pint boiling water over tablespoon corn meal. stand over night. in morning add pint of boiling water, salt and ginger. cool and add flour enough to make sponge, which should be set in a pan of very hot water. let stand for three hours or more. add one pint of warm water or milk and pour into a pan of flour. let stand one hour. mix stiff and mold into loaves. stand one hour and bake. through whole process, it should be kept at a very warm temperature. -valeria perrin ankeny, clinton chapter. whole wheat bread quart water, lukewarm. tablespoon shortening. dry yeast cake. whole wheat, and white cup sugar. flour. tablespoons salt. favorite dishes dissolve yeast cake and one-half teaspoon sugar in one- third cup lukewarm water. about or o'clock make a batter rather stiff of the water, yeast, salt, sugar, short- ening and part of flour. beat very thoroughly, then add flour gradually until you cannot beat. then mold into a loaf, put in greased crock or pan. grease loaf on top and keep warm. in morning make into four or five loaves and let rise. then bake about one hour. -anna bedford howes, clinton chapter. oatmeal bread cups oatmeal. cups boiling water. tablespoon lard. pinch of salt. / cup molasses. pts. white flour. cake compressed yeast. cup chopped nuţ meats and raisins. in the evening pour over the oatmeal the boiling water. add tablespoon lard and salt. when lukewarm, add molasses and yeast cake which has been dissolved in water. mix well and let stand over night. in the morning add nut meats and raisins. bake one hour. -byrd vosburgh chase, clinton chapter. oatmeal bread ses. large cup quaker oats. heaping teaspoon salt. / large cup black molas small cups boiling water. cake compressed yeast. put in bread bowl the quaker oats, molasses and salt. pour over this the boiling water. while this is cooling put to dissolve one compressed yeast cake in the cup that the molasses was measured in. when dissolved and the oat- meal batter is cool enough, add the yeast and wheat flour to make soft sponge. treat this as white bread, using white flour to make proper consistency. cup chopped english walnuts may be added, if desired. - mary pomeroy ware, clinton chapter. favorite dishes eggs. biscuit pint milk. tablespoons sugar. yeast cake. plenty of salt. flour. scant cup melted butter. scald milk and when lukewarm add salt, sugar, butter and yeast cake, which has been soaking in warm water. add flour to make a thin batter. beat at least ten minutes until batter bubbles. let rise and when light add a little more flour and beat again until it bubbles. then add enough flour to make a thick batter. when light press out on board with hands and cut with biscuit cutter. -ella may olney, clinton chapter. clover leaf biscuit scald cup milk, add one-half cup butter, one and one- half tablespoon sugar, and one-half teaspoon salt. when lukewarm, add yeast cake dissolved in one-fourth cup lukewarm water, white of egg well beaten and three and three-fourths cups flour. knead, let rise, shape, let rise again and bake in hot oven or minutes. in shaping, put small balls well but- tered in each gem pan. this quantity makes at least biscuits. mix at o'clock, put in pans at : and bake at : .—emma l. crowell, past state regent of penn. light rolls cup yeast sponge. cup hot water. / cup lard. salt to taste. cup sugar. flour to stiffen to soft dough. let rise, form into rolls, and when light bake.—ida barlow uhler, stars and stripes chapter, burlington, iowa. rolls soak yeast cakes in / cup of luke warm water, add tablespoons of flour and let rise until light and foamy. put of a cup of butter and / cups of milk in double boiler just long enough to melt the butter. let cool then favorite dishes add / cup of sugar, tablespoon of salt and eggs beaten light. add enough flour to make a thick batter and beat well. let rise very light. then add just enough flour to make a smooth dough. let rise again until very light, then cover and put in the ice box. when needed pull off enough for each biscuit, put in pans not too close together, brush with butter allowing about four hours to rise light and bake twenty minutes. these will keep several days. -mollie ankeny young, clinton chapter. dinner rolls cake fleishmann's yeast. white of one egg. cup milk, scalded and tablespoons lard or but- cooled. ter, melted. tablespoon sugar. / teaspoon salt. cups sifted flour. dissolve yeast and sugar in lukewarm milk. add one and one-half cups flour and beat until smooth, then add white of egg well beaten, lard or butter, remainder of flour, or enough to make a moderately firm dough, and the salt. knead lightly, using as little flour as possible. place in well greased bowl, cover and set to rise in a warm place, free from draught until double in bulk, about two hours. mould into rolls the size of walnuts. place in well greased pans, protect from draught, and let rise one-half hour, or until light. glaze with white of egg, diluted with water. bake twenty minutes in a hot oven. --theodora hemingway, clinton chapter. rusks / pint scalded milk. / compressed yeast cake / cup butter put in milk. dissolved in little cool. water. eggs beaten and mixed flour to make soft batter. with / cup sugar. stir down and let rise. drop or roll out and let rise again before baking. -clara lamb mccoy, clinton chapter. favorite dishes baking powder biscuit with oil cups flour. dessert spoons any kind heaping teaspoons bak- salad oil. ing powder. pinch salt. sift flour, baking powder and salt. measure oil into cup and fill with milk. stir into the sifted flour and keep as soft as possible when rolling out. -mary sampson cook, clinton chapter. southern beaten biscuit ounces flour. ounces lard. level teaspoon baking level teaspoon salt. powder. use half and half milk and water to make a stiff dough. toss on a floured board and beat with a rolling pin about to minutes. the dough should be folded over every few minutes. roll about one-half inch thick, prick with a fork and bake about minutes. the pan should be but- tered and the oven rather hot. these are delicious served with chicken salad.-florence may smith, rev. james caldwell chapter, jacksonville, illinois. soda biscuits cup sour milk. / teaspoon soda. tablespoons butter. teaspoons baking powder. cups aour. / teaspoon salt. with tips of fingers work into flour tablespoons but- ter. stir in lightly with fork about cup sour milk. roll dough out quickly on well floured board to one-half inch thickness, cut into small rounds. bake in hot oven minutes.—byrd vosburgh chase, clinton chapter. nut biscuit cups of flour. tablespoons butter. teaspoons baking pow tablespoons sugar der. (level). / teaspoon salt. cup chopped nut meats. mix all dry ingredients together-except sugar. add butter and enough milk to make soft batter, then add nuts favorite dishes and sugar well mixed. cut with biscuit cutter and bake in hot oven.-lutie green harrison, clinton chapter. baked brown bread cups buttermilk or sour / cup molasses. milk. even teaspoons soda. cups graham flour. even teaspoon salt. / cup sugar. cup wheat flour. let raise one hour and bake one hour.-ida barlow uhler, stars and stripes chapter, burlington, iowa. boston brown bread, no. i.. cup white flour. cup molasses. cups graham flour. cup sugar. cups indian meal. / cups sour milk. rounded teaspoons soda. salt to taste. stir soda into sour milk until it foams well. add molas- ses, sugar, and salt, then stir this into the flours which have been sifted together. steam hours. when slipped from the mold, set in the oven for fifteen minutes. if sweet milk is used instead of sour, use baking powder in place of soda. sour milk is preferable for this recipe. (to be eaten warm.)-laura sampson cooney, fort greene chapter, brooklyn, new york. boston brown bread, no. ii. pint corn meal. cup molasses. pint graham flour. level teaspoons soda. pint sour milk. teaspoon salt. steam three hours. -carrie black bostwick, clinton chapter. brown bread, no. i. pint graham flour. teaspoon salt. pint indian meal. heaping teaspoon soda / cup molasses. dissolved in milk. pint milk. steam three to four hours.-elizabeth barney buel, past state regent of connecticut. favorite dishes beat thoroughly and put in well buttered pans. let rise one hour and bake one hour in slow oven. -helen dixon phelps, clinton chapter. egg: graham bread, no. ii. / cup brown sugar. salt. butter size of walnut. cups graham flour. / cup nuts. cup sour milk. / cup raisins. / teaspoon soda. bake one hour. -demmie thompson snyder, clinton chapter. summer brown bread / cups whole wheat. cup real new orleans cup cream of wheat. molasses. teaspoon salt. / teaspoons soda, a little / cups water or sour more if sour milk is milk. used. bake in fireless baker three hours, or steam three hours. in winter yellow corn meal may be substituted for the cream of wheat. when baked it is delicious with milk, or when steamed with baked beans. raisins may be added. –gertrude mansfield cole, clinton chapter. nut bread, no. i. / cups graham flour. / cups sour milk. cup wheat flour. cup nut meats. / cup molasses filled up teaspoon salt. teaspoon soda. bake slowly.—jeannette leprovost rogers, rockford, illinois. clinton chapter. nut bread, no. ii. / cup brown sugar. teaspoons baking pow- cup sweet milk. der. cups white flour. / (scant) teaspoon salt. / cup english walnut meats, broken up. with sugar. egg. favorite dishes egg bake three-fourths of an hour in slow oven. -carrie c. keator, past state regent of s. d. nut bread, no. iii. cup nut meats. . cup sugar. teaspoons baking pow- cup milk. der. salt. let rise minutes in pan before putting in oven. - mary w. h. harrison, st. paul, minnesota. clinton chapter. oatmeal nut bread cups oatmeal. tablespoon crisco. / cup boiling water. when cool, add one-half cup english walnut meats, and add all to enough bread sponge to make medium sized loaves. mix hard as any bread.—eleanor childs, water- loo chapter, waterloo, iowa. favorite dishes corn bread, no. ii. cup sugar. tablespoons corn meal. / cup milk scant teaspoons baking / cup melted butter. powder. cup flour. -ethel chamberlain hurlbut, fort dodge chapter, fort dodge, iowa. spoon corn bread pint corn meal. large tablespoon butter teaspoon salt. and lard mixed. scald all together. eggs beaten very light. teaspoons baking pow- quart milk. der. pour in a buttered baking dish and bake one-half hour. frances wilcox curtis, clinton chapter. johnny cake, no. i. one cup corn meal, one-half cup wheat flour, one cup buttermilk or thick sour milk, one-half teaspoon soda stirred into milk, pinch of salt, tablespoon sugar, one egg and one scant tablespoon lard melted. bake in brisk oven. enough for six people. -estelle leprovost, clinton chapter. johnny cake, no. ii. cup corn meal. / teaspoon soda. cup white flour. cup sour cream. teaspoons salt. tablespoons butter. cup sugar. eggs (unbeaten). mix dry ingredients. add eggs and cream. beat thoroughly. bake in large pan about one-half hour. -byrd vosburgh chase, clinton chapter. old fashioned johnny cake cups flour. cups buttermilk or sour cups sifted meal. milk. cup sugar. heaping teaspoon soda. small teaspoon salt. favorite dishes bake in long pan. cut in squares to serve. -laura sampson cooney, fort greene chapter, brooklyn, new york. sponge johnny cake tablespoons butter. / cup corn meal. / cup sugar (scant). cup flour. pinch of salt. teaspoons baking pow- / cup sweet milk. der (mixed with flour). eggs beaten separately. - mary pomeroy ware, clinton chapter. spider johnny cake / cups corn meal. cup sour milk. / cup flour. cup sweet milk. cup sugar. teaspoon soda. teaspoon salt. tablespoons butter. beaten eggs. sift first four ingredients and add eggs, sour milk, sweet milk, and soda. stir thoroughly. put butter in hot iron spider and when melted pour in batter and place on lower shelf of oven. then pour in another cup of sweet milk and do not stir. bake half an hour when it should be a delicate brown with a layer of custard through middle. -gertrude ross ludens, morrison chapter, morrison, illinois. blue berry gems cup sugar. cups flour. cup butter. teaspoons baking pow- der. cup milk. cup blue berries. bake in gem pans one-half hour. - minnie olds fay, clinton chapter. entire wheat gems one cup entire wheat flour, one cup white flour, one quarter cup sugar, one teaspoon salt, two teaspoons bak- ing powder. stir all together and sift twice. then add eggs. favorite dishes egg cream muffins cup flour. large egg, beaten small pinch of salt. separately. cup sweet cream. (if cream is not thick, use a little more flour.) add beaten white "lastly and lightly" and bake in quick oven.—alice mullett blunt, clinton, chapter. pop-overs cup flour. cup milk (scant). teaspoon salt. mix and sift the flour and salt. beat the egg, add to it the milk, and add it graually to the dry mixture, making a smooth batter. beat it with an egg beater until the mixture is full of air bubbles. have your pans well butter- ed and heated, pour the mixture into the pans until they are two-thirds full. bake them in a hot oven for thirty minutes, until they are well puffed up and browned. -lida a. c. gedney, new jersey. pop-overs with marshmallow filling cups milk. cup flour. pinch of salt. beat the eggs and stir flour and milk in slowly, a little flour and then a little milk. this makes a very thin batter. pour into hot well buttered gem pans, and bake in a hot oven twenty minutes. remove from pans, cut side near the top and fill with a preparation of two oranges cut into small pieces, beaten into one and one-half cups of snow- flake marshmallow creme. -ella may olney, clinton chapter. finn's bread cup butter. cups flour. / cup sugar. / teaspoon each of lemon and vanilla extract. roll out in long thin rolls as thick as your little finger and if possible let stand over night in a cool place. then cut into inch lengths, paint with egg or cream and sprin- kle with chopped almonds and sugar. bake. --nina norman smith, clinton chapter. eggs. egg. favorite dishes ko thoroughly; spread on thin slices of bread which have been cut in rings with doughnut cutter. press bread rings together in pairs.—mrs. f. m. fort, clinton chapter. kimona sandwiches three spanish peppers. tablespoon chopped two hard boiled eggs. onion. cream cheese. red pepper and salt. chop peppers fine, put eggs through the potato ricer, mix cheese with mayonnaise dressing until the right con- sistency to spread, then add peppers, eggs and onion. -mrs. drayton w. bushnell, honorary vice president general n. s. d. a. r. from iowa. layer sandwiches remove all the crust from a large loaf of bread, and cut the loaf lengthwise in five equal slices. butter very slightly each slice and spread with the following mixtures: first, minced ham. second, hard boiled eggs, lettuce and pimentos, chopped together. third, minced veal and nuts put through chopper. fourth, figs and preserved ginger chopped together. if the ingredients do not spread easily, moisten with thick sweet cream. press together, cover with the fifth buttered slice and cut in slices crosswise about an inch in thickness, in order to hold together. -ida whalen armstrong, clinton chapter. past state regent of iowa. sandwich filling seed and mash one-fourth pound each of dates, raisins, prunes and washed figs. shell and blanch one-half cup each of almonds and brazil nuts and one-half pound of pecans. put a few nuts through the meat chopper, then some of the fruit mixture till all are chopped. mix to a paste with the juice of two oranges and one lemon. pack in baking powder tins and put on ice or in a cold place. slice thin and use on brown bread and butter or crackers toasted.—lilla whitmore white, st. paul chapter, st. paul, minnesota. cakes “i can teach sugar to slip down your throat a million of ways. dekker and ford. cup butter. cups flour. daisy dewdrop—brides cake cups sugar. whites of eggs. . teaspoons baking cup sweet milk. powder. teaspoons almond, lemon / cup corn starch. or vanilla extract. cream sugar and butter; add milk, flour and corn starch into which baking powder has been sifted; add flavoring and lastly fold in gently the whites of eggs beaten so stiff they will not slip when vessel is inverted. bake in iron mold and ice with boiled icing. double recipe if large cake is desired.olive powell ransdell, treasurer gen- eral, n. s. d. a. r. wedding cake pound butter. teaspoons lemond juice. pound sugar. teaspoons cinnamon. dozen eggs (separated). teaspoon mace. pounds raisins. teaspoon cloves. pound currants. teaspoons allspice. / pound citron. teaspoon chocolate. pound candied fruit. cup brandy. pounds pineapple. cup almonds (blanched). pound cherries. cup walnuts (chopped). pound swandown flour. ( sifter, or cups.) bake slowly four or five hours; pour brandy over and set away to age. this makes three large loaves. -mrs. edward l. jones, spirit of liberty chapter, salt lake city, utah. favorite dishes pound cake eggs. butter equal to weight of sugar equal to weight of eggs. eggs. flour equal to weight of teaspoon baking powder. flavoring. eggs. cream butter and sugar. add eggs one at a time and beat very hard. sift baking powder in four and add to butter, sugar and eggs. flavor with vanilla, almond or nutmeg. if time is no object, so that the cake can be beaten for a long time, it is not necessary to add even the teaspoon of baking powder. bake one hour in slow oven.—emma l. crowell, past state regent of pennsylvania. pound cake-christmas cake eggs. pound sugar.. pound butter. pound raisins. pound flour. grated nutmeg. cream butter and sugar, add one egg at a time, beat- ing it into the mixture until all are in. then add flour and raisins and such flavoring as you like—a little lemon and vanilla extract (or a wine glass of brandy), also a pinch of salt. to be a success the mixture must have most thorough beating as well as careful baking. -cornelia sandles elliott, rev. james cald- well chapter, jacksonville, illinois. imperial pound cake pound butter (scant pound raisins. measure). pounds granulated sugar. yolks eggs beaten un pound sifted flour. til light. pound jordan almonds. whites eggs beaten / pound citron. stiff. fold whites of eggs into the creamed butter and sugar, alternately. blanch almonds and shred into thin strips, seed raisins and slice citron into thin strips. into well papered, buttered and floured cake pan, put a layer of the favorite dishes cake and a layer of the fruit alternately until batter and fruit are used. do not use fruit for the top layer and roll the raisins in dry, sifted flour to prevent sticking. bake slowly until thoroughly done and then ice with a thick frosting (boiled preferable).—ida whalen armstrong, clinton chapter. past state regent of iowa. fruit cake pound butter. pounds shredded pound sugar. citron. pound flour. squares melted choco- pound pecans. late. tablespoon cinnamon. pound candied cherries. tablespoon nutmeg. pound candied pine- teaspoon cloves. apple. eggs beaten separately. pound blanched pounds seeded raisins. almonds. pounds currants. glass grape juice. glass grape jelly. cream butter and sugar. add yolks well beaten. add one-half the flour, then the whites of the eggs beaten stiff. mix the other half of the flour with the fruit and add other ingredients. steam four hours and bake one hour. -bessie mclaughlin black, rev. james cald- well chapter, jacksonville, illinois. white fruit cake / cup butter. / cups sugar (powder- cups swansdown pas- ed). try flour. / cup cherries (candied). teaspoon soda. / cup almonds. / tablespoon lemon juice. / cup citron (sliced). whites of eggs. / teaspoon mace (pow- dered). work butter until creamy. add gradually while beating constantly, pastry flour (once sifted) mixed and sifted with soda. add lemon juice. beat whites of eggs until stiff. add gradually, while beating, sugar; combine mix- tures, and when thoroughly blended add cherries, almonds (blanched and shredded), citron and mace. turn into favorite dishes cake pan and bake in moderate oven one hour. -grace huston smith, clinton chapter. eggs. scotch cake pound white sugar. eggs beaten separately. pound flour. pound raisins. pound butter. / pound citron. scant teaspoon baking nutmeg. powder. large wineglass brandy. bake one hour and one-half or longer if in a slow oven. this makes a large cake and will keep.—mary h. brownell, keokuk chapter, keokuk, iowa. washington cake pound sugar. ounces butter, pound flour. pound raisins. teacup milk. / pound citron. teaspoon rosewater. two wine glasses of wine mixed with the milk. add one teaspoon of soda the last thing (dissolved in wine and milk). bake slowly.-louise smith elliott, rev. james caldwell chapter, jacksonville, illinois. snow cake cup butter. / teaspoons baking cup sugar. powder. / cup milk whites two eggs. cups flour. / teaspoon vanilla or teaspoon almond. cream butter. add sugar. sift flour and baking pow- der together, add flour mixture and milk alternately. then whites of eggs and flavoring. bake minutes, -mrs. george . jenkins, past state regent of massachusetts. snowball cake cup milk whites of two eggs. cup sugar. teaspoons baking cup flour. powder. pinch of salt. favorite dishes sift flour, sugar, baking powder and salt together four times. into this pour milk which has been heated to boil- ing point and stir smooth. fold in carefully the well beat- en whites of eggs. do not butter the tin or flavor the cake. -emma lamb gates, clinton chapter. white cake, no. i. cups sugar. / cups swansdown pas- cup butter. try flour. teaspoon vanilla. whites of eggs. drops bitter almond. heaping teaspoons bak- cup cold water. ing powder. cream sugar, butter and extracts. add water and flour, in small quantities, alternately. add whites of eggs well beaten. add baking powder the last thing before putting in buttered pan. fine for whipped cream or other layer cakes as well as for loaf. -gertrude mansfield cole, clinton chapter. white cake, no. ii. cup butter. egg whites. / cups sugar. rounding teaspoons bak- cup water. ing powder. cups sifted swansdown teaspoon vanilla. pastry flour. cream butter. add sugar gradually, a little flour, then part of the water. continue until all the flour and water are used, then add the flavoring and whites stiffly beaten. sift baking powder in with the last cup of flour. icing from egg yolks cup sugar. egg yolks. / cup water. cook water and sugar together until they will thread. pour into the yolks slowly. when well mixed, add one- half cup of broken nut meats, a grating of nutmeg, a pinch of cloves, and cinnamon, one-half cup of finely cut raisins, a little vanilla and citron. beat until ready to spread on cake. favorite dishes frosting two or three eggs according to size. ten heaping tea- spoons powdered sugar to each white of egg. flavoring (rose, pineapple or almond). chopped raisins, maraschino cherries and nuts. (nuts should be added last.)–clara hadley wait, past state regent of michigan. neverfail angel food cake (this makes a small loaf just filling a pan / x x .) whites of eggs. / teaspoon cream tartar. / cup sugar sifted twice. teaspoon salt. / cup flour sifted several teaspoon vanilla. times. beat whites until frothy. add cream tartar, beat until stiff. fold in sugar. fold in flour and salt. add flavor- ing. bake in unbuttered pan minutes in moderate oven. ice with favorite white icing.–florence orr murray, old belfrey chapter, boston, massachusetts. chocolate angel food cup (full) egg whites. / cup flour mixed with pinch salt in eggs. / cup cocoa. / cup granulated sugar / teaspoon vanilla. (sifted). sift flour and cocoa five times, / teaspoon cream of tartar in eggs when half beaten. bake from minutes to one hour.-emma leslie taylor, clinton chapter. boiled sponge cake cup sugar. cup flour. whites of eggs beaten. teaspoon cream tartar. yolks of eggs beaten. boil cup of sugar with five tablespoons of water until it threads. pour over the beaten whites and beat lightly until cool. add the six yolks beaten light. the flour and the cream tartar which have been sifted three times. bake in cool oven forty-five minutes, and increase heat at this time to brown.-ethel chamberlain hurlbut, fort dodge chapter, fort dodge, iowa. favorite dishes sponge cake, no. i. eggs. teaspoons baking pow- / cups flour. der. / cups sugar. teaspoon vanilla extract. / cup water. a little salt. beat whites of eggs light and add one-half cup sugar. beat the yolks of eggs with cup sugar and add to the whites.-elizabeth barney buel, past state regent of connecticut. sponge cake, no. ii. cup pulverized sugar. cup flour. eggs, break the yolks on teaspoon baking powder. the sugar, beat the pinch of salt. whites stiff. a little lemon or vanilla tablespoons hot water. for flavoring. . add whites of eggs last and sift powdered sugar on cake before baking. this is nice for dessert by making in two square cakes; cover one with nice jelly and then a layer of whipped cream, putting the cream over the top; or little round cakes or shaped like the lady fingers are nice put together with the jelly and whipped cream.—mary stevens huntoon, mary little deere chapter, moline, illinois. velvet sponge cake cups white sugar. cups flour. eggs (leaving out the teaspoons royal baking whites of three. powder. / cup of boiling water. beat the three eggs and three yolks very light; add sugar, boiling water and four (sifted several times) then the baking powder and a teaspoon of lemon essence. bake in three layers in a moderate oven. make a boiled icing of the three remaining whites and spread between and on top of the layers of the cake. i think this is the best of all cakes to serve with frozen custard. -olive powell ransdell, past treasurer general, n. s. d. a. r. favorite dishes put chocolate in double boiler with cup of boiling water. after it is dissolved, add milk and let come to a boil. mix together dry, two cups sugar and / cups of flour. stir slowly into the boiling chocolate till all mixed and cooked, stirring all the time. add butter and vanilla. let cool and spread thickly between layers and all over the cake. in measuring use level cup full.--samantha conklin holmes, wayne chapter. honesdale, pennsylvania. chocolate cake cups of brown sugar. cups of flour mixed with / cup butter. one level teaspoon of eggs beaten separately. soda. / cup sour milk. add whites of eggs the last thing one-fourth cup of grated baker's chocolate dissolved in / cup of boiling water; let cool and add to the above. bake in layers, put together with white or fudge frosting. -mollie ankeny young, clinton chapter. cocoa cake / cup butter. / cup cocoa. coffee cups sugar. scant teaspoon baking cup sour milk. soda. cream the butter and sugar and add the well beaten eggs. stir in the milk. then put in flour and baking soda and add the cocoa. bake in a moderate oven. cover with a chocolate icing.–anna murdock jordan, balliet chapter, mt. vernon, iowa. devil's food cups sugar. cup milk . cup butter. cups flour. teaspoon vanilla. squares baker's choco- teaspoons baking pow- late. der. / cup boiling water. cream butter and sugar, add beaten egg, then milk and flour alternately. add baking powder with part flour. eggs. cups flour. eggs. favorite dishes mocha cake with burnt sugar frosting mocha cake ( layers) / cup butter. cup strong coffee (cold). cup sugar. teaspoons baking pow- cups flour (swans- der. down). eggs, whites only. cream butter and sugar, add coffee gradually with flour sifted with baking powder. last add beaten whites of eggs. frosting / scant cup sugar. / tablespoons burnt tablespoons water. sugar. egg white. teaspoon vanilla. burnt sugar / cup sugar. / cup water boiling hot. melt sugar in pan stirring until it burns and smokes. add slowly the boiling water. when cold, bottle; suffi- cient for several cakes. cook sugar and water until it threads. let stand while beating white of egg. add boiled sugar gradually then burnt sugar and vanilla and beat until cool enough to spread upon the cake. —mary sampson cook, clinton chapter. prize layer cake cups sugar. tablespoons melted cup butter. chocolate. / cups cold water. cups sifted flour. yolks four eggs. cups seeded raisins, teaspoon each, soda, chopped. cinnamon and vanilla. filling cream cup butter and cups powdered sugar, add whites of eggs.—jennie s. dexter, kenosha chapter, kenosha, wisconsin. favorite dishes eggs. raisin water when cooled. bake half hour, make large cake.—mrs. henry a. beck, past state regent of indiana. spice cake, (that never fails) cup chopped nuts. teaspoon each, cloves, cup raisins. cinnamon, allspice and cups buttermilk mixed some nutmeg. with large teaspoon cups sugar. soda. / cup butter. cups flour. bake slowly in large square pan. cuts into pieces. - mary e. mcclelland, abigail adams chapter, des moines, iowa. spice fruit cake / cups brown sugar. teaspoon nutmeg. cup butter. teaspoon cinnamon. cup sour milk. teaspoon allspice. / cups flour. / teaspoon cloves. teaspoon soda. one cup each of raisins' (chopped) and currants and a little citron.—edna denison blackwell, muscatine, iowa. clinton chapter. spanish buns cup brown sugar. teaspoon cinnamon. / cup butter, / teaspoon cloves. / cup milk. yolks of eggs. / teaspoons baking flour enough to thicken. powder. -sara e. moore carruth, past state regent of florida. lady grace cake cup sugar. cup seeded raisins boiled tablespoon butter. in a little water until dry. / cup sour milk. scant teaspoon soda. cups flour. teaspoons cinnamon. / cup english walnuts. egg favorite dishes frosting / cups white sugar. butter the size of an egg / cup brown sugar. and soda the size of a / cup milk. pea. -addie merrell lee, clinton chapter. black cake cups brown sugar. teaspoon cloves. / cups butter. cups sweet milk. eggs beaten separately. pounds raisins. cups flour, browned. pounds currants. tablespoons molasses. teaspoons baking tablespoon cinnamon. powder. teaspoon mace. -valeria m. ankeny, clinton chapter. virginia loaf cake cup brown sugar. teaspoon baking powder. / cup butter. cups sifted flour. tablespoon karo syrup cup sour milk. (or other). teaspoon soda. cup chopped dates or / teaspoon cloves and raisins. cinnamon. bake in loaf in moderate oven.-velma sylvester barber, columbia chapter, washington, d. c. egg graham cracker cake / cup butter. / teaspoons baking pow- / cup granulated sugar. der. eggs beaten separately. graham crackers rolled. cup milk stir the butter and sugar until creamy. add the beaten yolks of the eggs and the milk. add alternately the beat- en whites of the eggs and the graham crackers rolled, also baking powder. quick oven. frost with any white frosting-eleanor phelps white, clinton chapter. vice state regent of iowa. favorite dishes stir into eggs and cream. dissolve teaspoon of soda in a little cold water, add to other ingredients and flavor with teaspoon vanilla. this will make layers. frost with chocolate icing. -maud peck ray, clinton chapter. yum yum cake cups sugar. teaspoon cloves. cups cold water (or a little mace. cups water and / cup box raisins. sherry wine). / box currants. teaspoons cinnamon. tablespoons lard. boil all together five minutes. cool and add cups flour sifted with one heaping teaspoon soda. this makes two cakes.—marjorie blue williams, ganowanges chapter, richfield springs, new york. economy cake / cups sifted flour. tablespoons melted but- cup sugar. ter. heaping teaspoons bak egg beaten (both white ing powder, sifted to- and yolk). gether. cup sweet milk, added to egg. add to sifted flour, sugar and baking powder, then beat in butter and flour with vanilla. a square of baker's chocolate may be added if desired. bake in hot oven in two layers and put together with any icing desired.—elizabeth m. b. howell, vice president general n. s. d. a. r. from iowa. good cake by quick method coffee cups flour. teacup melted shorten- coffee cup sugar. ing. teaspoons baking pow- milk. der. flavoring to taste. pinch salt. sift the flour, sugar, baking powder and salt into mixing bowl. beat the eggs lightly in coffee cup and then add milk to make a half cup. add two-thirds teacup of melted eggs. favorite dishes cushion cake / cup shortening. cup sugar. / cup milk. teaspoons baking pow- cups flour. der sifted with flour. eggs, beaten light. teaspoon vanilla. divide the batter into two parts, and add to one part two tablespoons molasses, one cup raisins, one teaspoon cinnamon, one-half teaspoon cloves and one-fourth tea- spoon grated nutmeg. bake the dark part twenty min- utes, take out of the oven, spread the light part on top, return to the oven and bake until done. it is fine. -ella jordan wiese, clinton chapter. prune cake cup sugar. cup chopped stewed cups flour. prunes. eggs save whites for teaspoon each cloves, frosting. cinnamon, vanilla, / cup butter. soda and baking / cup sweet milk. powder. sift baking powder and soda in flour. bake in layers. -alice m. booth, clinton chapter. wisconsin boy's favorite cake cups sugar. teaspoons baking pow- cup butter. der. cup sweet milk. whites of eggs. cups flour. bake in flat pan and turn on flat platter or cake board. when cold, split with carving knife and fill. filling pare two lemons very thinly with sharp knife, cutting the cells of oil in two. pour one cup of boiling water over these thin peels off the lemons and allow to stand until nearly cold. place two cups of sugar in double boiler with the juice of the two pared lemons and butter the size of a walnut, and the cup of hot water strained from the lemon peel. stir constantly until heated and sugar is favorite dishes eggs. use enough flour to make a soft dough. roll into thin sheets and mark in checks with back of a fork. bake quickly. glaze with spoonful molasses and milk after baking. (sold in pre-revolutionary times at “military mus- ters".)-minnie a. lewis pool, “clock reel" chapter, janesville. past state historian of iowa. ginger cake cup butter. teaspoon ginger. cup sugar. teaspoon cloves. cup molasses. teaspoon cinnamon. cup sour cream. cup seeded raisins. cups flour. cup walnut meats. level teaspoons soda in pinch of salt. cream. -jennie patton nagel, clinton chapter. ginger bread, no. i. level teaspoons soda dis- / cup sugar. solved in hot water. cup molasses. teaspoon ginger. / cup butter. / teaspoon cinnamon. cup boiling water. / teaspoon cloves. / cups flour. teaspoon salt. —carrie b. bostwick, clinton chapter. ginger bread, no. ii. cup butter. tablespoon cinnamon. cup sour cream. teaspoon ginger. cup molasses. teaspoon soda. cup light brown sugar. flour enough to make a stiff batter. small teaspoon nutmeg, add a few raisins. grated. -minnie olds fay, clinton chapter. quick frosting egg white and / cups powdered sugar. teaspoon lemon juice vanilla. beaten until dry. —grace evans weih, clinton chapter. eggs. favorite dishes cup sugar. chocolate frosting heaping teaspoon corn starch. squares chocolate. / cup milk. egg boil together until thick. -grace huston smith, clinton chapter. quick chocolate icing cup pulverized sugar. tablespoons boiling teaspoons cocoa. water. pinch of cream tartar. stir thoroughly and spread on cake.—gertrude ross ludens, morrison chapter, morrison, illinois. marshmallow icing two cups sugar, one-half cup strained orange juice, boiled to a soft ball. add one-fourth pound marshmallows cut fine. let stand awhile add whites of eggs (unbeat- en). beat until cold and creamy.—carrie f. mann, onawa chapter, onawa. past state regent of iowa. coffee and whipped cream cake filling. three tablespoons coffee and one and one-third cups water, boiled to one cup. strain through a cloth. one cup sugar, one large tablespoon corn starch. cook the above until thick, add a little salt. when cold, add to one-fourth pint of cream whipped stiff, and spread on cake. a fancy touch may be added by laying drops of whipped cream at intervals over top of cake. -lydia b. h. liquin, wilsall, montana. clinton chapter. almond filling for cake cup cream. teaspoons corn starch. egg yolks. / cup blanched and chop- tablespoons sugar. ped almonds. cook in double boiler. spread when cool on layers. -nettie sanborn thompson, clinton chapter. favorite dishes then add the other ingredients in the order given. put in small fancy buttered tins or gem pans and bake for about ten minutes in a hot oven.—jennie elrod, past state re- gent of oklahoma. date patty cakes cup soft butter. teaspoons baking pow- cups brown sugar. der. eggs. / teaspoon cinnamon. / cup milk. / teaspoon nutmeg. cups sifted flour. / pound dates. cream butter and sugar. when partly creamed, break in eggs and beat until very light. add milk, flour and baking powder. beat to a smooth batter, add spices and lastly dates which have been floured. bake in small pans. -emma lamb gates, clinton chapter. soft ginger cakes / cup sugar. very small teaspoon gin- cup molasses. ger and cloves. / cup butter or shortening teaspoons soda, dissolved (latter is best). in cup boiling water. / cups sifted flour. well beaten eggs. add eggs the last thing. drop a plump raisin on the top of each cake, if baked in a gem pan, and cover when done with icing made by mixing pulverized sugar and lemon juice. this can be baked in one loaf or little cakes. -luzania v. s. center, marshalltown chapter, marshalltown, iowa. drop ginger cakes cup brown sugar. / cups flour. / cup butter. teaspoon cinnamon. / cup sour milk. teaspoon ginger. / cup molasses. level teaspoons soda. egg (the original calls for butter and bacon drippings.) -anna lyon obert, clinton chapter. favorite dishes cocoanut drop cakes cups corn flakes. cup cocoanut. cup sugar. egg whites. beat eggs, add sugar thoroughly to whites, then other ingredients. if not stiff enough add corn flakes. -emma leslie taylor, clinton chapter. drop cakes cup sugar. / cup milk cup butter. teaspoon baking pow- eggs beaten. der. / cups flour. bake in patty pans. before putting in the oven, cover with melted butter, sugar and cinnamon. -grace kirkham leslie, clinton chapter. coffee cakes / cup sugar. teaspoon soda. cup butter. teaspoon cinnamon. / cup molasses. / teaspoon cloves and / cup strong coffee. nutmeg. / cups flour. / cup raisins. bake in gem pans. -emma lamb gates, clinton chapter. cream cakes cups granulated sugar. teaspoons baking pow- cups butter. der. / cups flour. teaspoon vanilla. cup milk. teaspoon salt. egg eggs. filling egg yolks. tablespoon corn starch. tablespoons sugar. pint milk. bake cakes in gem pans and when cool split each cake and fill with filling. sprinkle powdered sugar on top. filling is improved by adding some whipped cream. -elizabeth s. purvis, clinton chapter. favorite dishes golden cup cakes cup of butter. yolks of eggs. / cup of milk. / teaspoons baking / cup of sugar. powder. cup pastry flour. teaspoon vanilla. cream butter, adding sugar gradually, add yolks of eggs well beaten; mix flour and baking powder and add alter- nately with milk to first mixture. fill tins half full and bake in moderate oven. do not over bake or will lose the velvety lightness. you may add nuts, / cup, cut in small pieces.—mollie ankeny young, clinton chapter. lace cakes, no. i. tablespoon butter. / teaspoons baking pow- cup sugar. der. eggs, well beaten. teaspoon vanilla. / cups oatmeal. teaspoon nutmeg. drop with a teaspoon on buttered tins and bake in moderate oven.-ida l, cummins, national president general, c. a. r. lace cakes, no. ii. cup sugar. tablespoon flour. / cup butter. teaspoons baking pow- egg yolks beaten. der. / cups rolled oats. teaspoon vanilla. the two whites of eggs beaten until light, should be folded in at the last. this makes a very stiff batter. drop balls about the size of a walnut well apart in pans well buttered and floured. bake in a very slow oven. -anne m. bahnsen, state regent of illinois. kisses whites of eggs. cup nut meats (if cup granulated sugar. desired). pinch of salt. teaspoon vanilla. add sugar to unbeaten eggs. beat together until very stiff, having added salt. add vanilla. drop from tea- spoon on pans larded and sprinkled with flour. bake in a very slow oven until brown. -ruby chase hemingway, clinton chapter. favorite dishes meringue-hard whites of eggs. cup powdered sugar. tablespoons lemon juice. put whites of eggs and sugar in bowl and beat until stiff enough to hold shape. add lemon juice drop by drop and continue beating thirty minutes. bake fifteen minutes in delicate oven.-emma lamb gates, clinton chapter. chocolate cookies cup brown sugar. squares baker's choco- late melted. / cup melted butter. / teaspoon soda. / cup milk. cup chopped nuts. / cups flour. egg frosting egg this is not cooked. squares melted choco- tablespoons cream. late. cups powdered sugar. -helen l. whitley, clinton chapter. frozen cookies cups sugar. cup lard or butter. eggs. put eggs in a cup and fill with milk, and add one-half cup more milk. teaspoons baking pow pinch of salt. der. flour to make stiff. roll long and round. freeze, then slice and bake. -clara lamb mccoy, clinton chapter. ice box cookies lb. butter. cups flour. cups sugar (half brown, eggs beaten. half white). cup nuts. teaspoons cinnamon. juice of / a lemon. teaspoon soda. favorite dishes eggs. eggs. brown sugar drop cookies / cups c. sugar. cup butter. cups flour. level teaspoon soda. cup chopped raisins. / nutmeg / cup hot water. -olive g. gallentine, morrison chapter, morrison, illinois. ginger cookies cups corn syrup and teaspoons soda (one in molasses mixed. flour and one in milk). tablespoon ginger. large cup shortening. flour to roll as light as cup brown sugar. possible. / cup sour milk or cream. mix well and let stand from one-half to one hour before rolling out. roll very thin.-clara e. kerr, calgary, alberta, canada. nathan hale chapter, st. paul, minn. ginger breads cup molasses. tablespoon cinnamon. cup sugar. cups flour. cup butter. even teaspoons soda beaten in the molas- tablespoon ginger. roll out one-half inch thick. (they should be soft and rich.)-anna lyon obert, clinton chapter. ginger snaps cup shortening. cup brown sugar. cup molasses. boil minutes, then add: teaspoon soda. / teaspoon ginger. quart flour, sifted. / teaspoon cinnamon. roll very thin. -grace kirkham leslie, clinton chapter. pepper nuts cups molasses, teaspoon soda. / cups butter and lard. scant pound anise seed eggs. ses. . favorite dishes cup milk ground fine. cups brown sugar. flour enough to roll. heat molasses, butter and lard together. let cool, then add the rest.-jennie patton nagel, clinton chapter. my never failing cooky recipe / cups sugar and teaspoon soda, dissolved / cup butter, beaten to a in a little water. cream. flour enough to make a eggs, well beaten. soft dough. cup rich sour cream. press a raisin or nut-meat in center of each cooky before placing in oven.—minnie a. lewis pool, waverly, iowa. orange cookies whole eggs. ounces citron, cut fine. pound light brown sugar. / pound almonds, blanch- cups flour. ed and cut fine. teaspoon grated orange peel. beat eggs well, add sugar gradually, and flavoring. beat until very light then stir in flour. bake in three shallow pans, cool, cut in squares and frost with orange icing. orange icing for orange cookies cup confectioner's sugar. grated rind of half an tablespoons orange juice. orange. teaspoon lemon juice. add orange juice and rind to sugar, until thin enough to spread.-eleanor phelps white, clinton chapter. fruit cookies cups brown sugar. cup chopped nuts and cup butter. raisins. cups flour. teaspoon soda dissolved vanilla. in tablespoons hot water. drop from spoon on tins and bake. vary this by adding a tablespoon of cocoa, or mapleine, a few drops. -emma f. merrell, clinton chapter. eggs. favorite dishes eggs. nut cookies cup brown sugar. teaspoon baking pow- der. tablespoons flour. pinch of salt. cup chopped nuts. mix in order given and drop one-half teaspoon on but- tered tins.-elizabeth w. walworth, wyeth chapter, pocatello, idaho. peanut cookies cup sugar. cup chopped nuts. / cup butter and lard / cups flour. mixed. teaspoon (heaping) bak- tablespoons milk. ing powder well-beaten egg. / teaspoon soda. teaspoon salt. roll thin. -elizabeth gardiner eastman, clinton chapter. date bars cup chopped dates. tablespoons bread cup chopped english crumbs. walnuts. whites of eggs beaten. cup sugar. teaspoon baking powder. bake in well buttered pan in slow oven. cut in bars and sprinkle with powdered sugar.-mary walcott sedgwick, martha washington chapter, sioux city, iowa. hermits / teaspoon soda. cup sugar. teaspoon cinnamon. / cup butter. teaspoon nutmeg. / cup thick, sour cream / cup raisins. or milk. walnuts (chopped). cups flour. beat eggs until light. add sugar and beat again. add melted butter and then sour milk, flour, soda, spices, raisins, and nuts. have mixture soft as possible to insure tender cookies. let stand a few minutes if you wish to stiffen it. drop from teaspoon and bake in a moderate oven.-byrd vosburgh chase, clinton chapter. eggs. favorite dishes eggs. egg jumbles / cups sugar. tablespoons sour cream. cup butter. / teaspoon soda. flour to mix. roll thin and sprinkle tops with sugar. keep indefi- nitely.—jennie smith bevier, clinton chapter. filled cookies, no. i. cup sugar. teaspoon soda. / cup butter. teaspoons milk. teaspoon vanilla. / teaspoon cream tartar. flour to roll. filling / pound dates. / cup milk and water / cup sugar. mixed. (stew dates, milk and water together.) -clara lamb mccoy, clinton chapter. filled cookies, no. ii. cup sugar. tablespoon molasses. teaspoon soda. / cup butter. teaspoons baking pow- cups flour sifted. der. teaspoon cinnamon. roll very thin and put teaspoon of filling in the middle of a cooky and cover with another cooky. bake in a eggs. hot oven. filling cup dates. cups water. cup raisins. cup sugar. cook dates and raisins together with water until tender, add the sugar and boil until thick. -hildred chamberlain keagy, clinton chapter. date oatmeal cookies cups oatmeal. / cup buttermilk or sour cups flour. milk. cup sugar. / teaspoon soda. / cup lard. favorite dishes mix, take out two or three tablespoons dough on flour- ed board and roll like pie crust. spread with filling, lay another layer of dough, and cut in squares. date filling one pound dates chopped. enough water to cook with one cup sugar. cook to good cream. when cold, put in cookies.-katie e. skinner, clinton chapter. date straws package dates. teaspoons baking pow- cup chopped nuts. der. eggs beaten separately. pinch of salt. / cups flour. bake slowly in a sheet. cup sugar. cut in strips. -carrie f. mann, onawa chapter, onawa. past state regent of iowa. rolled oats cookies cup good lard. teaspoon salt. / cups sugar. cup raisins or currants. well beaten eggs. cups flour. / cup milk. level teaspoon soda. teaspoon cinnamon. cups rolled oats. / teaspoon cloves, i use half butter and half beef drippings. in case fresh milk can not be had, use tablespoons mount vernon milk diluted with tablespoons water. flour is measured before sifting. drop in teaspoonfuls on pans which need not be buttered. bake in moderate oven.—angie burt bowden, past state regent of washington, oatmeal cookies cup light brown sugar. / cup butter. tablespoon cream. / cups fine, raw oatmeal. / cups flour. teaspoon baking powder. / teaspoon salt. cream the butter and sugar and add the cream and well beaten egg. stir in the oatmeal, flour, baking powder and salt, and knead lightly. roll thin and cut out with a egg favorite dishes cooky cutter. lay on buttered tins and bake in a hot oven. -anna murdock jordan, balliet chapter, mt. vernon, iowa. egg eggs. cocoanut cookies cups flour. / cup milk. teaspoon baking powder. cup cocoanut. / cup butter. cup sugar. -genevieve philips keedick, cedar rapids, iowa, clinton, iowa. walnut cookies cup brown sugar. cup chopped black wal- nuts. flour. beat the eggs and sugar till very light, add nuts and about one-half cup flour or enough so that they can be dropped on buttered pan and will not run. bake in rather quick oven.-katherine webb phelps, stars and stripes chapter, burlington, iowa. sugar cookies cups of sugar. teaspoon of vanilla. cup of shortening. level teaspoon of soda. / cup sweet milk. flour to make soft dough. roll thin and bake in quick oven. -helen d. phelps, clinton chapter. sour cream cookies, no. i. / cup butter. / cup sour cream. / cup sugar. / teaspoon soda. small cups flour. / teaspoon vanilla. teaspoon cinnamon. cream butter, add one-half cup sugar, beaten egg, sour cream, soda and flavoring. add flour until mixture is thick enough to roll, and put in cool place until hard. roll on floured board and sprinkle remainder of sugar over cookies before putting in oven. -byrd vosburgh chase, clinton chapter. egg favorite dishes cups flour. sour cream cookies, no. ii. cream sift together cup butter and lard (mixed). teaspoon salt. heaping cups sugar. teaspoon baking pow- add der. beaten eggs. and mix alternately with cup sour cream. add flour to make soft dough. roll and bake in mod- erate oven.—belle snyder drury, clinton chapter. sour milk cookies cups sugar. eggs. / cup butter and lard. teaspoon soda. cup sour cream. mix soft and roll thin. cover with sugar and a little cinnamon before baking. -grace kirkham leslie, clinton chapter. doughnuts, no. i. tablespoons milk. level teaspoon soda. tablespoons sugar. teaspoons cream tartar. eggs well beaten. salt. tablespoons melted but nutmeg ter. pinch of ginger. stir this mixture into a scant quart of swansdown pas- try flour, or enough to enable one to roll out and handle. have the lard moderately hot when the doughnuts are first put in. when done sprinkle with powdered sugar. -laura sampson cooney, fort green chapter, brooklyn, new york. doughnuts, no. ii. cup sugar, scant. teaspoon salt, nutmeg. tablespoon lard. cup sweet milk. cream sugar and lard cups flour. together. teaspoons baking pow- eggs beaten separately. der. -alice m. booth, clinton chapter. - pastries “what moistens the lip and what brightens the eye? what calls back the past like the rich pumpkin pie?" whittier. ure. pastry cups flour. cup ice water. cup lard. teaspoon salt. cup butter. mix with a knife, and handle as little as possible. roll for one pie at a time, saving the trimmings for under crust. bake in a quick oven. this makes four small pies. -anna lyon obert, clinton chapter. pie crust (for one pie) / cups flour. / cup water, scant meas- / cup lard, full measure. teaspoon salt. take one cup of the flour and half the lard. add salt and rub flour and lard together. then with a knife stir in the water. roll this out in a long narrow strip, then spread the remaining lard over the crust, and sprinkle on the half cup of flour. roll this up as one rolls jelly cake. then cut in two and place the pieces on end, roll from center until size of pan.—ida rhodes butler, fort dodge chapter, fort dodge, iowa. ever ready pie crust cups flour. salt in this proportion cup shortening: teaspoon salt. teaspoon baking powder. mix together and pack in mason jars. keep in refriger- ator or other cool place. when ready to make a pie add cold water to enough of the mixture to make the required number of pies.—mary sampson cook, clinton chapter. when you winaswans make cake e dylchcoats swans down cake flour prepared met self rico) ktbros % . net nmoo trade mark nothing gives such wonderful results in home made cake as swans down cake flour! try it in any good recipe. you can have lighter, whiter, finer, better cake-pie crust-pastry, just as you long to have it. swans down costs only a few cents for each cake made and yet it saves all the costly waste of cake disappointments. swans down has been the grocers' choice for years. igleheart brothers evansville, indiana established also manufacturers of swans down wheat bran, nature's laxative food. swans down prepared (not self-rising) cake flour preferred by housewives for years for home made cake ka . an na waar # *** igleneamt brothers v . w sold only in packago for sale by: any good grocer try this cake recipe delicious swans down cake cupful butter, or substitute teaspoonfuls baking powder cupful sugar teaspoonful salt cupful milk teaspoonful vanilla cupfuls swans down cake flour egg whites cream butter, gradually add sugar, creaming mixture well. sift flour once, measure, add baking powder and salt and sift three times. add the flour and milk alternately to the creamed butter and sugar, beating batter hard between each addition of flour and milk. add vanilla extract. fold in the stiffily beaten egg whites and bake in a loaf or two layers in a moderate oven. ice as desired. before attempting to make any cakes in this book, read this article. it may prevent a cake failure, thereby saving the waste of ingredients. these are the four most important steps in cake-making, and if followed carefully will help you to make really, good cake. selecting ingredients a good cake cannot be made with poor ingredients. for the best results choose only the purest materials obtainable. cake is a food that contains the most nutritive elements, such as eggs, butter, milk, sugar, flour, etc. cake is more delicate than bread and needs a more delicate flour. this flour is swans down cake flour, soft, white, and velvety, made especially for cake and pastry making. swans down costs but a few cents more per cake and yet it insures against disappointment and costly cake failures. lighter, whiter, finer, better cakes if you use swans down. measuring all ingredients called for in any good recipe must be accurately mixed and all measure- ments should be level. this is necessary in order to obtain the same results in each baking. the standard one-half pint measuring cup should be used and the recipe followed exactly. careful mixing it is necessary in successful cake making that all ingredients be perfectly measured and utensils and ca ke tins be ready before beginning to mix the cake. always beat the shortening to a cream before adding any sugar. add sugar gradually, creaming the mixture meanwhile, add a little sifted swans down cake flour, with baking powder added, then a little milk and so on alternately until all the flour and milk are used. beat the batter, never stirring, after each addition of flour and milk. add flavoring. the stiffly-beaten egg-whites should be next folded in very carefully if recipe calls for same. work quickly, but carefully, in mixing your cake correct oven heat the heat of oven for cake making is of very great importance. there are some general guides for temperature which may be profitably observed. all thin layer, small cakes and cookies require a hot oven ( - ° f). thick layer and cakes baked in a loaf require a mo- derate oven ( - °f) while sponge cakes and angel cakes require a slow oven ( - ° f). fruit cakes require even a slower oven ( - ° f). the helpful hints above are taken from “cake secrets,” an authoritative booklet on cake making by janet mckenzie hill, editor of american cookery magazine. you are welcome to a copy full of original recipes, directions, illustrations--for c sent to igleheart brothers, evansville, indiana, department c. . best grocers everywhere have swans down cake flour. if you nnot get it, write use it in your cake and pastry ing always use swans down cake flour in all cake recipes given in this book and elsewhere it insures lighter, whiter, finer cakes. favorite dishes : egg squash pie coffee cup mashed squash. / teaspoon ground ginger. / teaspoon cloves. a little salt. cup sugar. teaspoon ground cin- coffee cup milk. namon. bake with one crust. when done grate a little nutmeg on top and sprinkle a little sugar. -hannah putnam goodwin, clinton chapter. prune custard pie line the plate with pie crust, pit stewed prunes, and have one layer of prunes on crust. take one pint of milk, two eggs, sugar to taste, and flavor with nutmeg. one crust.—minnie olds fay, clinton chapter. cream pie crust beat to a cream, two tablespoons butter, and one and one-half of sugar; then add yolk of one egg, beaten light, and lastly, one small cup flour. do not roll, but spread out with spoon on cake tin and bake in a moderate oven. cream one pint milk, yolks of three eggs, two tablespoons flour, three tablespoons sugar. cook until thick in double boiler and flavor with vanilla. when crust and cream are cold, spread cream filling on top of crust and put white of egg beaten with one tablespoon sugar and brown in no top crust. - emma lamb gates, clinton chapter. cream cocoanut pie tablespoons sugar. boil together and add tablespoons flour evened heaping tablespoons off. cocoanut. / teaspoon vanilla. yolks three eggs. beat whites of eggs for white, and a small piece meringue. of butter. brown in oven. -letitia shoecraft, clinton chapter. oven. cups milk. favorite dishes orange pie yolks eggs. juice and rind of orange. whites eggs. pinch of salt. / cup sugar mixed with cup boiling water. tablespoons flour. cook in double boiler until thickened, (all but whites of eggs) pour into baked crust. cover the top with whites of eggs beaten thoroughly, add a little sugar and a few drops of orange flavoring; brown lightly. -winifred hemingway clarke, clinton chapter. orange cream pie yolks of eggs. even tablespoon corn / cup sugar. starch dissolved in tablespoon flour. milk. pint boiling milk. orange extract. beat thoroughly the yolks of two eggs with sugar. add the flour and corn starch. pour into milk, and let cool about three minutes. flavor with orange extract, and pour into a baked crust. beat whites to a stiff froth, add one-half cup sugar, flavor, spread on top and put in oven to brown.—mary b. wallace, morrison chapter, morrison, illinois. sour cream pie cup sour cream and milk. piece of butter. cup seedless raisins. / teaspoon cinnamon. cup sugar. / teaspoon cloves. pinch of salt. cook together and bake with two crusts. -clara a. wheeler, clinton chapter. snow pie cup sugar. cup water. let this boil minutes. add a heaping teaspoon of corn starch and let boil minutes longer. take off stove and let cool, then add the whites of three eggs beaten to a stiff froth. beat minutes and flavor. put in a baked crust.-anna lyon obert, clinton chapter. egg favorite dishes beat yolks, add milk, sugar and corn starch. melt chocolate in double boiler, add beaten ingredients and boil until similar to custard. add salt and vanilla, put into baked shell and use white of egg and powdered sugar for meringue. brown slowly. - mary sampson cook, clinton chapter. butter scotch pie, no. i. cup brown sugar. teaspoon vanilla. tablespoons maple tablespoons flour dis- syrup. solved in table- tablespoons butter. spoons cream. yolks of eggs (beaten). cup boiling water. cook in double boiler until thick. bake a pie crust. fill, and cover with whipped cream.—alice chase christians, cincinnati chapter, cincinnati, ohio. butter scotch pie, no. ii. cup brown sugar melted. cup sweet milk. tablespoon butter. tablespoon flour. yolks of eggs. beat all together and boil until thick. fill crust and bake, using the whites of the eggs for a meringue. this makes one pie.—ella jordan wiese, clinton chapter. mock cherry pie cup chopped cranberries. tablespoon flour. cup chopped raisins. teaspoon vanilla. / cup cold water. / teaspoon salt. mix well together and bake between crusts. -emma lamb gates, clinton chapter. mother's cherry pie stone the cherries and put the juice in a separate bowl, allow a cup of granulated sugar for each cup of cherries, pour the sugar over the fruit and let stand while you make the crust. pie crust stir one-half teaspoon of salt and pinch of baking pow- der into one cup of flour, sift all together, into this cut favorite dishes rack of oven until these strips are a light brown. serve the pie cold.—florence may smith, rev. james caldwell chapter, jacksonville, illinois. rhubarb pie cups rhubarb. tablespoon flour. cups sugar. tablespoon butter. eggs. skin and cut rhubarb in small pieces before measuring. beat the eggs, add sugar and flour. then add to rhubarb and bake between two crusts. -anna lyon obert, clinton chapter. raisin pie pound cleaned raisins. cup sugar. lemon sliced thin. tablespoon corn starch. cook raisins thoroughly, then add one lemon sliced thin, cup sugar, tablespoon corn starch. will make two pies, two crusts. -hannah putnam goodwin, clinton chapter. banana pie, no. i. pass enough peeled bananas through a vegetable ricer to fill a cup. to this add half cup sugar, tablespoons molasses, or grated rind and juice of half a lemon, half a teaspoon salt, one beaten egg, one-third teaspoon cinna- mon, half cup milk and one-third cup cream. mix all to- gether thoroughly and bake until firm in a pie plate lined with pastry.—henrietta s. lamb, clinton chapter. banana pie, no. ii cup milk . tablespoon corn starch. cup sugar. butter size of walnut. egg yolks. cook in double boiler until like custard, add one tea- spoon vanilla and a little salt. slice one or two bananas over a baked crust; cover with the custard and beaten whites of eggs, and slightly brown in oven.—lutie m. harrison, fulton, illinois. clinton chapter. favorite dishes egg grain then chop fine. add suet chopped. measure meat and add twice the amount of apples. add prepared fruit and spices and sugar. add water in which hearts were boiled augmented to two quarts by addition of sweet cider, grape juice or water. add spiced vinegar. mix all thoroughly and heat to boiling point. can in glass jars or put in stone crock, keeping in cold place, where it will not freeze.—mary bullen blakemore, mary little deere chapter, moline, illinois. strawberry short cake, no. i. quart of flour in which tablespoons butter and is sifted: lard mixed, and rub- teaspoons baking pow- bed through flour. der. / teaspoon salt. pint of cream. tablespoon sugar. beat egg well and add it to pint of cream. mix this into the flour. if too stiff, add more cream. it should be the consistency of biscuit dough. roll out less than half an inch thick, cut with a large sized biscuit cutter. spread one of these rounds of dough with butter and place an- other round on top of this. bake as many of these double biscuits as you wish to serve. when baked, pull apart cake. use plenty of the crushed strawberries well sweet- ened. place the top on and cover with whipped cream, and add a few large strawberries to garnish each short cake. use plenty of the crushed strawberries well sweet- ened. a peach short cake may be made the same way. -mrs. robert t. reineman, pittsburgh chapter, pittsburgh, pennsylvania. strawberry short cake, no. ii cups flour (swansdown). butter size of two eggs. level teaspoons salt. milk. heaping teaspoons bak quart strawberries. ing powder. sift flour, salt and baking powder thoroughly. rub in butter and add milk enough to make a soft drop batter. heat heaping teaspoon butter in deep jelly cake pan favorite dishes egg torte whites of six eggs. cups sifted sugar. tablespoon vinegar. beat whites of eggs. fold in sugar and add vinegar. beat three minutes. pour into large buttered pie pan and bake forty-five minutes in oven heated to °. serve with fruit over it and whipped cream. - madge watkins thorne, clinton chapter. blueberry torte ounces butter. tablespoons granulated pound flour. sugar. line spring form (medium cream' together. size). fill with berries almost to top. bake in medium oven until nearly done. then add / cup sugar, egg, table- spoon flour. stir sugar into beaten yolk and add flour, and cream. then add beaten white. bake until done. -clara l. hartman, milwaukee chapter, milwaukee, wisconsin. peach torte tablespoons lard. / teaspoon baking pow- tablespoons butter. der. tablespoons sugar. flour. can peaches. cream butter, lard and sugar, beat in egg. add baking powder with enough flour to make like cooky dough. butter large layer cake tin, put in paste and work down with fingers till it fits tin like a pie crust. take canned peaches, cut in quarters, and fill crust. then over the peaches spread the following meringue: / cup sugar. / cup almonds, ground. eggs, beaten separately. beat whites, put in beaten yolks, then sugar, then almonds, and spread on peaches. bake about one-half hour in moderate oven.-kate westcott hutchins, martha washington chapter, sioux city, iowa. egg favorite dishes raspberry meringue whites of eggs. / cup powdered sugar. / pints raspberries. line a pie plate with a pastry and bake in quick oven. while still warm, spread thickly with red raspberries. make a meringue of the whites of four eggs beaten stiff with one-half cup powdered sugar. when it is frothy stir lightly through it, one-half pint of raspberries. heap the meringue on top of the berries in the pie plate and brown lightly in the oven.—ida whalen armstrong, clinton chapter. past state regent of iowa. cream puffs put one cup of water in small sauce pan on the stove with one-half cup of butter and one saltspoon of salt. when boiling, quickly stir in one cup of flour and let it cook stirring constantly, till the mass leaves the sides of the pan in a smooth ball of paste; when cool beat in eggs one at a time (do not beat the eggs first). beat the mix- ture thoroughly. drop on buttered pans, not too close to- gether and bake about to minutes or until they are light and dry when lifted from the pan. filling for puffs scald one cup of milk after mixing enough cold milk with two tablespoons of flour, thin enough to pour. add this to scalded milk, stir smooth and cook to min- utes. add one beaten egg or two yolks. cook a minute or two longer and then take from fire and add one-half cup of sugar and one-half teaspoon of flavoring. cream puffs filled with whipped cream and chocolate sauce poured over them, make a delicious dessert. -helen phelps, stars and stripes chapter, burlington, iowa. pudding. "pudding that might have pleased a dean.” pope. almond pudding for six / pint bottle cream whip / cup almonds, blanched ped. and cut lengthwise. small teaspoon powder tablespoon sugar. ed gelatine dissolved vanilla. in a little water. cherries for decorations. marshmallows cut into quarters. -helen m. dunbar, clinton chapter. snow pudding, no. i. tablespoon white gelatine add: soaked in cup cold / cup sugar, water. whites eggs beaten stiff. dissolve in / cup scalded cup whipped cream. milk. cherries and nuts to suit stir until it begins to taste. thicken. -eleanor phelps white, clinton chapter. vice state regent of iowa. snow pudding, no. ii. / pint cold water. cup sugar. / package gelatine. whites of eggs. / pint hot water. pour cold water over gelatine, let it stand one-half hour then add one-half pint hot water. when nearly cold add sugar and whites of eggs. beat three-fourths of an hour and flavor with vanilla or any preferred flavor. put in small molds till next day. when ready to serve place the small molds in shallow glass dish and pour over them a boiled custard.—mary pomeroy ware, clinton chapter. favorite dishes marshmallow pudding, no. i. on a teacup of sugar break whites of eggs. on this a teacup of warm water in which has been dissolved one heaping tablespoon of knox's gelatine. beat minutes. flavor with vanilla and color pink. serve with cream. -angie burt bowden, past state regent of washington. marshmallow pudding, no. ii. cup cream. marshmallows. tablespoon sugar. / cup pecans or blanched teaspoon knox almond's. gelatine. soak the gelatine in a little water then melt it. whip the cream. add the gelatine, sugar, a few drops of vanilla, the marshmallows quartered and the nuts; place in a mold and chill. serve with plain or whipped cream. -jeannette gardiner wisner, nahoula chapter, laurel, mississippi. marshmallow pudding, no. iii. tablespoon gelatine. / cup sugar. cup cold water. flavoring whites eggs. fruits. pour half of water over gelatine and dissolve on stove. add remaining water and cool. pour slowly into stiffly beaten whites. add sugar and flavoring beating all the while. lastly, add nuts, cherries, pineapple or any desired fruits. put in pan to harden. serve with whipped cream. -carrie cobb sedgwick, mary melrose chapter, waterloo, iowa. marshmallow pudding, no. iv. egg whites. / cup (or less) hot water. to cup sugar. squares baker's choco- scant tablespoon knox late (melted). gelatine in very little teaspoon vanilla. cold water. beat the egg whites very stiff, add the sugar and con- tinue beating. put gelatine in teacup and add very little favorite dishes · it jellies. mix into this pint whipped cream and the whites of the three eggs. flavor with vanilla. pour in mold. serve with whipped cream and rolled macaroons on top.—caroline j. tucker, stars and stripes chapter, burlington, iowa. angel food pudding small cup sugar. cup seeded raisins eggs well beaten. dredged in apple diced. tablespoons flour and teaspoon vanilla. teaspoon baking powder. bake one-half hour slowly. serve with sweetened whip- ped cream.—mary w. h. harrison, st. paul, minnesota. clinton chapter. eggs. peach cream pudding quart pared sliced # / cup sugar. peaches. tablespoons flour. / teaspoon vanilla. pint milk. pinch of salt. heat milk. beat eggs, sugar, flour and salt together. add to hot milk and cook ten minutes. strain into a bowl and add vanilla. when cool, pour over the sliced peaches, mix well, and place in refrigerator for two or three hours. -alice mullett blunt, clinton chapter. prune pudding wash twenty large prunes (one-half pound). cover with cold water and let cook in same water until soft. drain and remove stones and mash with spoon. add three- fourths cup sugar, one-half cup chopped nuts, vanilla to flavor. beat whites of three eggs until stiff and add gradually to prune mixture. turn into a covered mold, well butter- ed and coated with powdered sugar. steam one hour. let cool in mold. serve cold with whipped cream on top, candied cherries, pineapple or shredded almonds. -lutie m. harrison, fulton, illinois. clinton chapter. favorite dishes norwegian prune pudding / pound prunes. / cups boiling water. cups cold water. / cup corn starch. . cup sugar. tablespoon lemon juice. inch stick cinnamon. wash prunes, soak an hour in cold water, boil until soft in same water, remove stones; add to prunes and water the sugar, cinnamon, boiling water; simmer ten minutes. mix corn starch with cold water and cook five minutes. re- move cinnamon, add lemon juice. serve with cream. . inez skinner ensign, watertown, mass. clinton chapter. apple pudding cups cold toast broken butter size eggs. in pieces size of large / cup sugar. hickory nut. teaspoon cinnamon. apples cut in dice. tablespoon water. put in pudding dish in layers, pour over water, cover until apple is done. stir up lightly with fork and brown until crisp clear through. if toast is very hard use two tablespoons water. raisins, dates or figs may be added. . -gertrude mansfield cole, clinton chapter. meringue pudding whites of six eggs, beaten stiff. fold in carefully two scant cups granulated sugar, one teaspoon vinegar. bake in buttered spring pan about minutes. when cold cover with whipped cream (sweetened), filled with raspberries, bananas or marshmallows, cut in small pieces. -molly ankeny young, clinton chapter. nut pudding cup chopped nuts. teaspoon baking powder. cup chopped dates. whites of eggs and cup sugar. yolk of egg beaten stiff tablespoon flour. together. mix well, put in pan and bake twenty minutes. serve hot or cold with whipped cream. -zella white towle, clinton chapter. favorite dishes and put in all the butter you can afford. sprinkle liberally with sugar and nutmeg, or sour cream sweetened to taste, and dash of nutmeg was mother's favorite dressing. -nettie sanborn thompson, clinton chapter. crumble pudding pound or large / cup tablespoons fine bread dates. crumbs. pound or large / cup / cup sugar. english walnuts. eggs beaten separately. teaspoon baking powder. put bread crumbs, sugar and baking powder in a bowl, add eggs then chopped nuts and fruit. bake twenty min- utes.--helen m. dunbar, clinton chapter. carrot pudding cup each of grated car teaspoon each of allspice, rot, grated irish pota- nutmeg, cinnamon, to, chopped suet, salt and soda. sugar, flour, raisins and currants. dissolve the soda in a little hot water and add to other ingredients. steam for two hours. serve hot with any good pudding sauce.—nina eastman rogers, nahoula chapter, laurel, mississippi. plum pudding, no. i. cup molasses. teaspoon salt. teaspoon soda, dissolved cups seeded raisins. in a little hot water. cup currants egg well beaten. cup english walnut cup sour milk. meats chopped. cup chopped suet. cups flour. the fruit should be well washed and mixed with one cup of the flour. put together in order named. sauce rounding tablespoon level tablespoon swans- butter. down pastry flour cup maple syrup. / cup cream. beat thoroughly and serve hot. -clara a. wheeler, clinton chapter. favorite dishes plum pudding, no. ii. cup suet (chopped). teaspoon cloves. heaping cup sugar. teaspoon salt. cups bread crumbs. nutmeg cup raisins. cup blanched almonds. cup currants. cup milk. / cup citron. level teaspoon soda dis- well beaten eggs. solved in teaspoon cinnamon. tablespoon warm water. flour fruit from a pint of flour. steam four hours. -florence mcneil, clinton chapter. eggs. real english plum pudding pound baker's bread / pound citron, cut into crumbs made fine and thin shavings. light. pound brown sugar. cup molasses. pound suet. glass of sherry wine and pounds seeded raisins. brandy. pounds currants. tablespoon mace. tablespoon cinnamon. flour the fruit and suet, mix all together and place either in a large mold or a cloth which has been wet and wrung dry, buttered and dredged well with flour . boil eight hours, never letting it stop boiling. if made in the cloth let stand a while to harden, cut the string, roll out carefully into dish, cut a small hole in top and insert small bonbon case. just before sending to table fill with rum or brandy with some in bottom of dish and set afire. serve with hard sauce flavored with sherry.-(mrs. frank w.) abbie cadle mahin, american consulate, amsterdam, holland. clinton chapter. english plum pudding ounces sugar. teaspoons soda. ounces raisins. pint sweet milk. ounces currants. pound suet chopped ounces flour. fine. tablespoons treacle. add trifle salt. favorite dishes mix suet intimately with flour sifted. then mix all ingredients quickly and thoroughly, first dissolving soda in the milk, and steam four and a half hours or more. or it may be boiled in a pudding bag for four hours. the pot must be kept boiling and no air let in except as necessary to add boiling water from teakettle spout.—elizabeth c. atkins, cornelia cole fairbanks chapter, indianapolis, indiana. eggs. original pudding / cup sugar. / cup brandy. / cup butter. cup flour. teaspoon soda. / cup sweet milk. teaspoon cinnamon. / cup molasses. cup raisins. mix sugar with flour, add melted butter, soda and molas- ses. mix brandy and eggs; mix raisins with flour and add a little baking powder; steam in molds or cups one-half hour. sauce two cups of powdered sugar; cream with one cup but- ter; add one beaten egg; heat in double boiler until it is the consistency of cream; flavor.—genevieve philips keedick, cedar rapids, iowa. clinton chapter. fig pudding cup sweetening (half / cups flour. sugar and half heaping teaspoons bak- molasses). ing powder. scant / cup butter. pound figs chopped fine. cup sweet milk. steam three hours. eggs. sauce pour two tablespoons boiling water over two tablespoons butter beat in with egg beater, two cups powdered sugar. add juice one lemon.—edna smith brown, puritan and cavalier chapter, monmouth, illinois. . favorite dishes indian meal pudding quart milk. cup raisins. tablespoons corn meal. nutmeg to taste. butter size of large hick / cup sugar. ory nut. salt. egg heat milk to boiling point, reserving enough cold milk to wet the corn meal. cook until thick, add butter; when cold add egg and other ingredients. bake in slow oven two hours, covered the first hour. stir once in a while, while baking. serve with thick sweet cream sweetened with shaved maple sugar.—mary h. s. johnston, past state regent of iowa. boss rice pudding quart sweet milk. / tea cup butter. / tea cup rice uncooked. little salt and nutmeg. scant cup sugar. bake slowly / hours. if found too dry add / cup milk when taken from oven. -lutie green harrison, clinton chapter. cold rice pudding cup soft boiled rice. lemon. pint milk. butter size of an egg. pint sugar. mix rice, milk, yolks of eggs, the grated rind of lemon, butter, and pour into pudding dish. set dish in pan of hot water and bake very slowly. cover with a meringue of the beaten whites of the eggs, the sugar and the juice of the lemon; bake until lightly browned. stand away until perfectly cold. -mary welles coan, clinton chapter. rice pudding quart milk cup sugar. tablespoon butter. / cup rice. cup raisins. boil the rice minutes in one pint of milk. when cool add the yolks of the eggs, butter, sugar, unboiled milk, the eggs. eggs. favorite dishes and sugar. bread pudding large cup crumbs (not grated rind of lemon. fine). pint of milk. yolks eggs. bake. / cup of sugar. after baking spread over the top, one-half cup sugar and juice of one-half lemon well mixed. beat whites of eggs, add two tablespoons sugar, and spread over lemon brown in toasting oven. -helen m. dunbar, clinton chapter. graham cracker pudding one-half large enough for four. / cup butter / teaspoons baking cup sugar. powder. eggs. cup nuts. cup milk vanilla. crackers. cream butter and sugar, add egg beaten. add crackers rolled and baking powder and flavor with vanilla. bake minutes. -inez skinner ensign, east orange, n. j. brown betty cups bread crumbs, dry cup raisins. and fine, cup brown sugar. cups chopped sour apple. cinnamon and nutmeg. butter a pudding dish, cover the bottom with crumbs, then layer of apple with a sprinkle of raisins, bits of butter, spice, and sugar, and the top layer of well buttered crumbs. cover tightly and bake until juice bubbles through the crust. remove cover and brown. eat hot with hard sauce. if apples are not juicy enough, add a few spoons of hot water while baking. isabel r. marsh, past state regent of vermont. cranberry pudding cup sugar. teaspoons baking pow- tablespoons butter. der. yolks two eggs. cups raw cranberries / cup milk. floured. / cups flour. - - favorite dishes mix and bake three-fourths of an hour or bake less time in gem pans. sauce egg one large tablespoon flour stirred smooth with a little cold water. then stir in one-half cup boiling water and cook. when cold add the beaten whites of two eggs and one-half cup sugar, flavor with vanilla. -anna bedford howes, clinton chapter. steamed pudding, no. i. pint sweet milk. teaspoons baking pow- pinch of salt. der. enough flour to make a soft batter. drop tablespoonful in cup then spoonful raisins or cher- ries, then spoonful batter. steam half an hour. -emma lamb gates, clinton chapter. steamed pudding, no. ii. pint sifted flour. pinch of salt. tablespoon melted butter. cup sweet milk. teaspoons baking pow- cup sugar. der pour into well buttered pan and steam minutes. stand in oven five minutes and it will be ready to serve. sauce make a hard sauce with one cup sugar, one-fourth cup butter, beat until creamy. then add one cup crushed fruit. peaches or strawberries, but pineapple, canned peaches or stewed apricots free from juice can be used. - julia e. musser, muscatine, iowa. clinton chapter. steamed bread pudding cup flour. cup cold water. cups grated bread cup raisins. crumbs. / cup sugar. teaspoon soda. / cup molasses. finch of salt. egg favorite dishes egg steam two hours and serve with a sauce; a lemon sauce is very good with it; if there is any left it can be re-heated and be just as good.—alice m. booth, clinton chapter. my mother's d. a. r. pudding cups dry bread crumbs. soaked in / teaspoon each, cloves cup sweet milk. and cinnamon. cup butter teaspoon salt. / cup molasses. / teaspoon soda. cup raisins and chopped / cup four. nut meats. let all stand one-half hour; turn into a buttered mold and steam one hour. serve with hard or any preferred sauce.—mrs. drayton w. bushnell, honorary vice pres- ident general, n. s. d. a. r. from iowa. chocolate pudding cup sugar. scant teaspoon salt. teaspoons baking tablespoons melted powder. butter. squares chocolate melted. cup milk. cups flour. steam two hours in baking powder cans (half filled). steam in oven. put small cans in large one with little water. cover the large dish, not the small ones. sauce for pudding tablespoons butter cup powdered sugar. creamed. egg well beaten. warm over hot water. add brandy, lemon juice or vanilla last.-nancy hosford curtis, clinton chapter. steamed chocolate pudding tablespoons grated / cup sugar. chocolate. cup flour. tablespoon butter. / cup sweet milk. teaspoon baking powder. steam one and one-half hours. serve with caramel sauce. eggs. egg favorite dishes caramel sauce melt one cup granulated sugar until brown. add one cup boiling water. boil until a thin syrup. dissolve one tablespoon corn starch in water. add to sauce one table- spoon butter and cook a few minutes. flavor with vanilla. will serve six people.—mary b. wallace, morrison chap- ter, morrison, illinois. mother's christmas pudding pounds raisins stoned cup sweet milk poured and chopped a little bit. over bread crumbs. pound currants. egg glass wine. pound baker's bread egg glass brandy (or crumbs. glasses grape juice or pound chopped apples. cold coffee with one pound beef suet. tablespoon of ground pound sugar. cloves). piece citron chopped fine. good tablespoon flour to eggs, beaten separately. dredge the fruit. spice with nutmeg and cinnamon. steam four hours and to warm over, steam one hour. -katherine deere butterworth, vice president general n. s. d. a. r. from illinois. pudding sauce cup powdered sugar. / teaspoon vanilla. / cup butter. grated rind one orange. cup whipped cream. candied minced cherries. cream butter and add sugar gradually, stirring con- stantly until smooth. add favoring and grated orange rind and minced candied cherries. carefully fold in whip- ped cream.—lorraine willis root, clinton chapter. foamy pudding sauce cup sugar. eggs. beat sugar and yolks together in a bowl. set in boiling water. then add whites beaten stiff. put a small lump of butter and one teaspoon of vanilla in a bowl. pour over the hot sauce just before serving. -nona b. satow, clinton chapter. desserts “the daintiest last to make the end mostsweet. richard ii. “heavenly rest" one angel cake iced and cut in slices. one quart rich cream flavored with vanilla or sherry wine and sugar, whipped and filled with chopped marsh- mallow drops. spread the whipped cream in thick layers between layers of cake and cover the whole thing with mixture; garnish with candied cherries and serve very cold.—daisy allen story, honorary president general. national society daughters of the american revolution. strawberries belle meunier for six portions make a cupful of rich strawberry syrup. add three tablespoons of kirsch and pour hot over one cupful of large, fresh strawberries. for each portion, place a slice or a spoon of vanilla ice cream on a plate, and upon it lay a peach preserved on the stone or half of a can- ned peach, a half dozen strawberries, three tablespoons of the warm sauce and around all a circle of whipped cream. -kitty marshall gardiner, nahoula chapter, laurel, mississippi. apple folly cup of the pulp of baked whites of two eggs. apples. a little lemon juice. cup sugar. beat one hour. it should fill a gallon jar. serve with custard whipped cream or fruit over it. -zella white towle, clinton chapter. baked bananas put into a bowl three tablespoons butter, six table- spoons sugar and three tablespoons lemon juice. set the favorite dishes lemon sponge ounce gelatine. / pound sugar. lemons. eggs. dissolve gelatine in juice of lemons and add grated rind of one. let stand one-half hour and put over hot water to melt. separate eggs, stir yolks and sugar to a sponge, and add dissolved gelatine. stir five minutes. lastly stir in stiffly beaten whites of eggs. stand on ice one hour and serve with whipped cream.—nancy hosford curtis, clinton chapter. apple custard peel and cut up two pounds of apples, and stew. when done stir in tablespoon butter, one-half pound sugar, six eggs and the rind of one lemon. bake thirty minutes and serve cold with sweet cream.-m. antoinette schley fisher, past state regent of west virginia. caramel custard cups scalded milk. to eggs. cup sugar. cook the sugar to a light brown syrup in a saucepan over a hot fire. add the scalded milk very slowly and cool until free from lumps. pour this gradually over the beaten eggs. add the flavoring and bake as baked custard. -frances coan hayes, clinton chapter. rice cream one-fourth box gelatine in one-fourth cup of hot water, soak thirty minutes. boil four tablespoons of rice in plenty of water thirty minutes and boil rapidly that the grains may separate. drain off water. whip one pint cream and stand in bowl of ice or snow while whipping. after cream is whipped add two-thirds cup of powdered sugar, one teaspoon of vanilla; stir this all carefully with the rice, cream and other ingredients. when gelatine is dissolved strain and add to rice cream. stir slowly till partially congealed, turn into wet mold favorite dishes pineapple bavarian cream can shredded pineapple. sugar to taste (not too juice / lemon. sweet). bring fruit, juice and sugar to boiling point. add gran- ulated gelatine (one large tablespoon for each pint of fruit and juice) dissolved in little water. when thoroughly dis- solved in hot fruit, set aside to cool. when almost solid, fold in two-thirds cup of cream whipped stiff. pour into mold. serve with whipped cream.-florence orr murray, old belfrey chapter, boston, massachusetts. imperial cream / box cox's gelatine / cup pulverized sugar. pint cream. cup cold boiled rice. / dozen pieces preserved dozen figs. ginger. dozen dates. soak gelatine in one-half cup of cold water, one-half hour. whip cream and when stiff, add gradually, sugar, rice, and last, the figs, preserved ginger and dates cut in thin slices. place gelatine over kettle of boiling water and when melted add three tablespoons cream. after it is cool, stir gradually into the whipped cream and beat constantly until mixture thickens. flavor with vanilla and pour into individual molds to harden. must be made twenty-four hours before using.-ida whalen armstrong, past state regent of iowa. clinton chapter. marshmallow cream one pound marshmallows (cut each in four pieces and soak in a little milk). one-fourth pound candied cherries, one-fourth pound english walnuts broken in pieces. one- half pint cream whipped and mixed with other ingredients. -emma lamb gates, clinton chapter. nessebrode pudding pint milk. yolks of eggs. / cup sugar. tablespoon corn starch. cook custard in a double boiler. when partly cool pour in glass dish. take beaten whites of eggs, tablespoons sugar and teaspoon cocoa. beat to a stiff meringue and favorite dishes eggs. pile on top of custard when cold. grind up a few nut meats and sprinkle on top. -grace kirkham leslie, clinton chapter. spanish cream, no. i. envelope knox spark tablespoon vanilla. ling gelatine. quart milk. tablespoons sugar. soak gelatine in milk. put on fire and stir until dissolv- ed; add yolks of eggs and four tablespoons sugar well beaten. stir until it comes to boiling point. remove from stove and have whites of eggs well beaten with four tablespoons sugar. add whites, stirring briskly until thoroughly mixed. flavor and turn into mold. if desired, serve with whipped cream. this will form a jelly in the bottom with custard on top. - nina norman smith, clinton chapter. spanish cream, no. ii. / box gelatine. quart sweet milk. cup sugar. teaspoon vanilla. eggs. soak the gelatine in the milk one hour, beat the yolks very light, add the sugar and beat again; heat the milk in a double boiler, stir in the eggs and sugar and stir until the boiling point is reached, but do not boil or it will cur- dle, take from stove and add the whites beaten stiff; add the vanilla last. pour into a mold wet with water, stand in ice chest four or five hours, serve with plain or whipped cream.--mary stephens huntoon, mary little deere chapter, moline, illinois. ice box cake / dozen fresh lady fingers. in a double boiler melt cakes of german sweet choc- olate, grated or cut fine, / tablespoons of water, table- spoons sugar. when melted remove from stove and add slowly the yolks of eggs, beaten lightly. then add the beaten whites of same, beaten stiff. put waxed paper in bottom of long pan. favorite dishes orange mousse quart double cream. cup sugar. juice oranges. teaspoon vanilla. whip cream until stiff then add the sugar, juice and vanilla. place in ring mold, let stand in salt and ice until frozen. serve in round glass dish garnished with quarters of orange and fill center with cut pineapple, cherries and orange.-mrs. w. r. painter, past state regent of mo. angel parfait / box knox sparkling pound blanched and gelatine. chopped almonds. dozen rolled stale cup sugar. macaroons. pint heavy cream. dozen marshmallows vanilla. cut into small pieces. / cup cold water. tablespoons chopped / cup boiling water. candied cherries. soak gelatine five minutes in cold water, and dissolve in boiling water and add sugar. when mixture is cold, add cream beaten very stiff, almonds, macaroons, marsh- mallows and candied cherries. flavor with vanilla. turn into mold first dipped into cold water. chill. remove from mold. serve with angel cake. -ruby chase hemingway, clinton chapter. peach transparent dessert yolks of three eggs and whites of one egg. one cuip sugar, one-half cup butter; cream butter and sugar, add eggs and beat all together well. make flaky pie-crust into tarts, fill with fresh peaches and pour mixture over. bake in a moderate oven. -ettie lewis curtis, clinton chapter. torchen tart whites of eggs. tablespoon vinegar. / cup sugar. teaspoon vanilla. beat eggs until very stiff and dry, add vinegar, then sugar and vanilla. bake in two well buttered cake tins, favorite dishes forty minutes on top grate of oven with very slow fire. whip one pint cream and when cold put between and on top of tarts. sprinkle top with chopped english wal- nuts, garnish with cherries. -ettie lewis curtis, clinton chapter. graham torte / cup butter. cups of graham crack- cup sugar. ers rolled very fine. yolks of eggs. / teaspoons of baking whites of eggs. powder. cup sweet milk. cream sugar and butter and yolks of eggs until light. mix baking powder into cracker crumbs; whip whites of eggs stiff; add crackers to creamed mass; then whip in the whites. beat well and bake in two layer pans. serve with whipped cream between layers and on top. -molly ankeny young, clinton chapter. mocha torte eggs. pinch of salt. cup sugar. sift all together several cup flour. times. heaping teaspoon bak / teaspoons coffee ing powder. essence. beat the yolks of eggs, add the sugar, then the flour and coffee essence and the whites of eggs, bake in two layers. for the filling use one pint whipped cream sweetened to taste, one teaspoon coffee essence. put this filling be- tween the layers and on top. the cake should be cool be- fore the filling is added.—mary stephens huntoon, mary little deere chapter, moline, illinois. washington pie, no. i. / cup butter. cups flour. cup sugar. / teaspoons baking powder. / cup sweet milk. vanilla. bake in two layers. eggs. favorite dishes filling cup sugar. eggs. / cup flour. cups scalded milk. / teaspoon salt. teaspoon vanilla. mix dry ingredients and eggs slightly beaten. pour on scalded milk and cook fifteen minutes in double boiler, stirring as it thickens. spread between and on layers, and cover whole with whipped cream. -clara lamb mccoy, clinton chapter. washington pie, no. ii. three eggs, separated. to the yolks add, gradually, one cup sugar, two tablespoons milk or water and fold in one and one-half cups sifted flour and one heaping tea- spoon of baking powder. flavor with vanilla or lemon. add last the whites of eggs beaten very light. bake in two layers and when cold split the layers and fill with the following: cream one pint milk, heated. add one-half cup sugar mixed with one-fourth cup flour and one egg. when thick add one teaspoon of butter and one-half cup cherries cut in half. sift powdered sugar on top.—catherine e. b. brum- baugh, past state regent, district of columbia. state regents charlotte pint milk. cup sugar. cup cream (whipped). / box knox's gelatine. pinch of salt. / cup cold water. vanilla. cup preserved ginger. make a custard of the milk, sugar and yolks of eggs, which have been well beaten, and salt; stir in gelatine which has been dissolved in the water, and just before taking from fire, add preserved ginger which has been put through food chopper. flavor with vanilla and beat until it begins to congeal. then add the well beaten whites of eggs and whipped cream. put in mold; place on ice. serve with whipped cream. use preserved and not crys- eggs. favorite dishes talized ginger. use more ginger and whipped cream if desired.—sarah bond hanley, past state vice regent of illinois. chocolate charlotte tablespoons gelatine. cup sugar. tablespoons cold water, squares chocolate poured on gelatine. melted. tablespoons hot water teaspoon vanilla. in gelatine when dis- whites of three eggs. solved. beat together gelatine, sugar, chocolate, and vanilla. when cold, fold in stiffly beaten whites of eggs. -emma lamb gates, clinton chapter. charlotte russe cake cup sugar, sifted. heaping teaspoon bak- yolks eggs, broken into ing powder. sugar and beaten well. cup four. tablespoons cold water. salt. juice lemon. fold in whites of eggs beaten stiff. about x inches. have cake about three-fourths inch thick when baked, and while warm roll enough to slip into a coffee can; fill the center with the following: charlotte russe one envelope knox gelatine dissolved in one cup cold water and set over hot water until it is well dissolved. pint cream, whipped. cents worth of marsh- cup powdered sugar. mallows cut in teaspoon vanilla. pieces. add the gelatine to this mixture. this makes two cans and will serve fourteen persons. when chilled cut in slices to serve. cut two dozen cherries in slices, fold into whipped cream and put a spoonful on top of each slice.—leonne cleveland gould, martha washington chapter, sioux city, iowa. bake in pans favorite dishes eggs. puff souffle teaspoons butter. heaping teaspoon flour. teaspoons sugar. cup milk. teaspoon vanilla. stir butter and flour into milk and boil. when done add well beaten yolks of eggs and sugar. when cool add well beaten whites of eggs and vanilla. bake in slow oven one-half hour and serve at once.—florence dimmock sleight, mary little deere chapter, moline, illinois. orange souffle / box gelatine. pint orange juice. quart cream. pound sugar. soak gelatine in cup of cold water one hour, then dis- solve in cup boiling water. place in dish of boiling water to keep soft. beat orange juice and sugar together and stir into well beaten yolks of eggs. whip cream and lastly add gelatine. whip with egg beater, until it begins to congeal, then freeze.—mrs. howard h. mccall, past state regerit of georgia. yolks eggs. eggs. vanilla souffle cup milk teaspoon salt. tablespoons flour. teaspoon vanilla. tablespoons sugar. tablespoons butter. put the milk into a double boiler with the salt; when it is scalded add the butter and flour, which have been rub- bed together. stir for ten minutes to cook the flour and form a smooth paste; then turn it onto the yolks of the eggs, which, with the sugar added, have been beaten to a cream. mix thoroughly, flavor and set away to cool; rub with a little butter over the top, so that no crust will form. just before time to serve, fold into it lightly, the whites of the eggs which have been beaten to a stiff froth. turn it onto a buttered pudding dish, and bake in a moderate oven thirty to forty minutes; or put the mixtures into but- tered paper cases, fill them one-half full and bake ten to fifteen minutes. varied with different flavors. ice and ice creams creams "then farewell heat and welcome frost.' merchant of venice. ice cream, no. i. scald a quart of cream. beat four eggs, and pinch salt, until creamy and gradually beat in one scant cup sugar. pour scalded cream on this slowly then return to double boiler and stir until mixture coats the spoon. add tea- spoon vanilla, cool and freeze. chocolate, caramel syrup, grapenuts, powdered macaroons, preserved figs mashed fine or most any thing can be added before freezing. -clara lamb mccoy, clinton chapter. ice cream, no. ii. quart cream. quart fruit. pint sugar. mix together and freeze.-mrs. charles t. nagle, berks county chapter, reading, pennsylvania. ice cream, no. iii. put one pint of cream on to boil in a double boiler. when hot add one-half pound of sugar and stir until dis- solved. take from the fire and when cold add another • pint of cream and freeze. flavor to taste.-elizabeth bradley mixter, fort armstrong chapter, rock island, i . nougat ice cream take a quart of rich, plain cream and half freeze it. get a half pound of peanut brittle and put through the meat chopper twice. stir this in and put into a mold. the candy colors the cream and makes it rich and the nuts give the flavor of nougat. serve in meringue shells, two put together, on beds of whipped cream. -henrietta s. lamb, clinton chapter. favorite dishes in ice and salt four hours. do not turn freezer. -genevieve philips keedick, cedar rapids, iowa. clinton chapter. cranberry frappe boil one quart of cranberries and two cups of water five minutes. strain through a cheese cloth. add two cups of sugar and the juice of a lemon. when cold, freeze to the consistency of lemon ice. serve in punch glasses with roast turkey. this amount will serve ten or twelve per- sons.—emma kemp lyon, baron steuben chapter, bath, new york. pineapple sherbet can grated pineapple. pint hot water. heaping spoons gelatine pint cold water. soaked in cold water. pint sugar. freeze in the usual way.-irene h. childs, bunker hill chapter, boston, massachusetts. conserves, pickles, relishes "a heap of candied apple, quince and plum and lucent syrups tinct with cinnamon, and spiced dainties every one. keats. apricot conserve pound dried apricots. large can sliced pineapple. wash the apricots, cover with water, and soak over night. in the morning, cook in same water till very soft, add the pineapple juice and the fruit cut in small pieces. measure all the fruit and add equal amount of sugar. cook until thick, stirring constantly. add a little fruit coloring just before taking from the fire. put in jelly glasses and seal.—mary pomeroy ware, clinton chapter. crabapple conserve pounds crabapples. teaspoon extract of pounds sugar. cloves. pint vinegar. / teaspoons extract of large oranges. cinnamon. pounds chopped raisins. core and chop apples. add chopped oranges. heat vinegar and sugar, add fruit and spices, and boil slowly until of the right consistency. -byrd vosburgh chase, clinton chapter. rhubarb conserve pounds rhubarb. oranges, juice and pulp. pounds raisins. lemon, juice. pounds sugar. use the peel of two oranges and parboil in several waters. drain and scrape out the white part, and cut the rest in small pieces. peel and cut the rhubarb. put into a kettle with a little water and heat slowly until boiling. then add the other favorite dishes ingredients, and cook slowly until thick. this makes eight pints.—julia cracraft hume, past state regent of wis. plum conserve / quarts fruit. scant cup english walnuts. / pound raisins. pounds sugar. oranges. wash plums. cook until stones can be removed. then measure. use rind and juice of oranges and chopped nuts. cook down until the right consistency. -clara wheeler, clinton chapter. pineapple and rhubarb preserve lbs. pineapple. lbs. rhubarb. lbs. sugar. mix fruit with sugar in separate bowls and let stand over night. cook pineapple until clear then add rhubarb and cook until proper consistency. -grace huston smith, clinton chapter. fruit conserve pound seeded raisins. oranges, seeds and core quart sour cherries removed and peel diced. stoned. pounds granulated sugar. put all together and boil minutes. if desired, add cup english walnuts chopped and cook minutes longer. - lillian lee allen, clinton chapter. orange marmalade oranges. lemons. cut in small pieces. measure and cover with three times as much water as fruit. let stand for twenty-four hours. put over fire and boil until tender, then measure again and using same quantity of sugar as fruit. boil till it comes to a jelly.-mariana young, los angeles, california. clinton chapter. favorite dishes “best ever” orange marmalade oranges. lemons. cut eight of the oranges in fine slices, skin and all, from stem to blossom way, not round and round. use juice and pulp of the other four and the juice of the six lemons. weigh, and to each pound of fruit put one quart of water. stand for twenty-four hours. next day boil three-fourths of an hour, let stand another twenty-four hours. weigh again, and to each pound of fruit mixture add one pound of sugar, and boil one hour. fills thirty jelly glasses. -clara a. wheeler, clinton chapter. rhubarb marmalade quart rhubarb (large / pound english walnuts measure) cut fine. (before shelled), quart sugar. cut in small pieces. oranges. pound seeded raisins. cook one-half hour quickly. will fill five glasses. - mary b. wallace. morrison chapter, morrison, illinois. peach marmalade quart peaches cut into orange sliced thin. pieces. lemon sliced thin. quart sugar. boil the fruit until well blended. add the sugar and boil until thick, which will take about two hours. this amount will make one quart of marmalade. -mary mitchell brown, luverne, minn. clinton chapter. carrot marmalade pound carrots. orange. pound sugar. lemon. cook the carrots until tender, then mash, add sugar, and juice and grated rind of lemon and orange. boil thirty minutes. pour into glasses. -nona baldwin satow, clinton chapter. favorite dishes watermelon preserves dice the red portions of the melon, removing all the seeds and white bits. weigh and use half as much sugar as melon. to every six pounds of melon, add the juice and grated rind of two lemons, also about six one inch pieces of ginger root. boil slowly, stirring often. at first, it will seem almost like water, but soon thickens nicely. when thick and rich, seal in fruit jars.—edna denison blackwell, muscatine, iowa. clinton chapter. fruit preserves with corn syrup (glucose) to ten pounds of prepared fruit add five and one-fourth pounds sugar and two and three-fourths pounds corn syrup. cook and can in the usual way. this is less sick- ishly sweet than when made with all sugar. fanny burr bryant, clinton chapter. strawberry pineapple jam quarts strawberries. pounds sugar. medium sized pineapple. juice orange. juice lemon. cut pineapple in small cubes. put the fruit with two pounds of sugar in alternate layers in a granite kettle and let stand until juice runs. then add the juice of the lemon and orange. cover the peel of the orange with water and heat slowly to boiling, then scrape off the white. cut into narrow strips and add to the other ingredients with two more pounds of sugar. cook all slowly until pineapple is tender and jelly forms. -frances c. hayes, clinton chapter. pineapple and strawberry jam to one cup of grated pineapple, add two cups of mashed strawberries and three cups of sugar. stir well, bring to boiling point and boil seven minutes. can in pint jars. -ida barlow uhler, stars and stripes chapter, burlington, iowa. sun preserved strawberries to one heaping dish of strawberries, add one level dish sugar and pinch of salt. bring to boil in granite pan. set favorite dishes in cool water a little while. then drain and drop in mix- ture made as follows: teacup mustard. teacup salt. teacup brown sugar. mix thoroughly, adding one-half gallon cider vinegar slowly. no cooking is required, and will keep in stone jar just as well as in cans. it is well to stir them up for a few days, as the mustard is inclined to settle. -clara a. wheeler, clinton chapter. cucumber pickles to one peck of cucumbers, take about onions and green peppers. slice all and lay in salt over night. in the morning, take quarts of vinegar, lbs. of brown sugar, tablespoons mustard seed, tablespoons of celery seed, one tablespoon tumeric, one small piece, or, a teaspoon of powdered alum; let all these ingredients come to a boil. drop in the pickles, which have been well drained. just bring to a boil. bottle while hot. -ruby hemingway witzigman, clinton chapter. cucumber pickles take rather large cucumbers cut in four parts length- wise. cover with cold water and leave over night. in the morning pack closely in mason jars, place a piece of celery or horse-radish in center of each jar. to one quart vin- egar (or vinegar and water, if vinegar is strong and sour) one-half cup salt and one cup of sugar. boil together three minutes. pour boiling vinegar over pickles, put one slice of onion on top and seal.—julia e. musser, muscatine, iowa. clinton chapter. ice cucumber pickle use no. cucumbers. peel. slice two onions rather fine. slice three stalks celery coarse. slice cucumbers lengthwise and stand in ice water two or three hours. pack in alternate layers in fruit jars and pour over vin- egar prepared as follows: to one quart boiling white wine vinegar, add one-half favorite dishes teacup salt and one teacup sugar. cover jars with grape vine leaves and seal. one peck cucumbers will require three and one-half quarts vinegar. -clara a. wheeler, clinton chapter. dill pickles gallons dill pickles slic cans white cherries ed into (stoned). gallon clear water, and bottles white hazel tablespoons alum. onions. let stand over night. bottle maraschino gallons vinegar. cherries. pounds sugar. small cup olive oil. / pound mustard seed. buttons garlic. pounds table raisins. cent stick cinnamon. put vinegar, sugar and seeds on fire and let come to boil, then add other ingredients and when thoroughly heated seal in mason jars.—ettie lewis curtis, clinton chapter. green tomato sweet pickles cut green tomatoes in about one-half inch slices and let lie with a little salt sprinkled through them over night. in the morning drain and cook in water and vinegar slightly sweetened, not too soft. fill scalded jar about half full of pickles and add mixed spices, a few cloves, and a few pieces stick cinnamon. then fill the jar adding more mix- ed spices, cloves and cinnamon. drain off the liquid and fill to the brim with a syrup made in the proportion of one quart of vinegar to three pints of sugar. scald rubber and top and close jar. turn upside down until cool. -anna bedford howes, clinton chapter. sweet pickled cantaloupe select melons not quite ripe. open, scrape out pulp, peel and slice. weigh fruit and put into stone jars. for every five pounds of fruit, take one quart vinegar and two and one-half pounds of granulated sugar. scald vinegar and sugar together and pour over fruit. scald this same syrup and pour over fruit for eight successive mornings. favorite dishes on the ninth morning add: for each five pounds fruit, one ounce stick cinnamon, one ounce whole cloves, and one ounce allspice. cook fruit in spiced vinegar until fruit looks transparent. seal in jars. —mary chase hemingway, clinton chapter. sweet pickled figs (delicious) pounds figs. / ounce whole cloves. / pounds sugar. / ounce whole cinnamon. quart vinegar. lump alum size of pecan / ounce whole mace. nut. put water on to boil in a pan large enough for water to cover a sieve potato fryer. when water boils hard, fill potato sieve with figs and dip into water one minute; re- move and continue to dip till all have been scalded. with a sharp pen knife remove the thin green covering of fig (easily removed after scalding). when peeled, put into kettle large enough to cover figs two inches in cold water, drop in alum and let come to a boil. tie spices in fine muslin or net bag; put in vinegar and sugar in a sep- arate kettle, let boil and skim. lift figs from boiling alum water in wire spoon (be careful to drain off all water) and put in boiling syrup. cook until clear. put hot into pint glass jars, covering fruit well with syrup and seal. -edmonia f. maupin, past vice president general n. s. d. a. r. from virginia. brandied peaches, no. i. peel peaches and remove specks. weigh and allow one-half pound sugar to every pound of peaches, and one gill of water to every pound of sugar. boil syrup in a poreclain pan with broad surface. skim syrup, and put into it as many peaches as will cover surface of pan. as soon as each peach can be pierced easily by a straw, lift on perforated spoon to a platter to cool. repeat process until all peaches are cooked, then boil syrup quickly till quite thick. syrup should be very clear and not deeply colored. allow syrup to remain in pan to cool. when peaches are cold, put in stone jar and cover two inches with brandy (preferably peach brandy) and make as air favorite dishes tight as possible. let remain over night. peaches will then have absorbed all the brandy they can hold, and will not weaken the liquor when sealed. next day remove peaches from brandy and put in jars, leaving space at top for liquor to easily cover the peaches. the brandy from which they are taken can be put in bottles to be used for seasoning desserts. take one pint of the syrup in a deep bowl and stir slow- ly into syrup, fresh brandy till the desired strength is obtained. pour over peaches and seal. repeating process until enough liquor is mixed to cover all the peaches. this process will insure their keeping for years, the peaches remaining firm, and the liquor losing neither its sweetness or strength.—edmonia f. maupin, past vice president general, n. s. d. a. r. from virginia. brandied peaches, no. ii. pounds fruit. / pint water. pounds sugar. brandy. select only perfect peaches (white heath). peel and weigh fruit and cover with damp cloth until ready for use to prevent them from turning dark. put sugar and water in the kettle and as they begin to boil, add peaches. boil gently in the covered kettle until thoroughly tender, then remove the fruit to the glass jars. let the remaining syrup boil until it thickens, then to each cup of syrup add a cup of white brandy and pour over the fruit and seal imme- diately.—lucie b. claughton, dolly madison chapter, washington, d. c. sweet peach pickles take firm georgia peaches; drop them into scalding water made very strong with soda. this causes skin to slip. scald for a minute or two, then rub with a rough cloth until clear of skin. drop them into cold water while waiting for vinegar. take one quart of vinegar and one pint of sugar, let come to a hard boil, then drop in the peaches. allow them to boil two minutes. put them in jars and pour boiling vinegar over them. put in cloves as you fill the jar.—mrs. howard mccall, past state re- gent of georgia. favorite dishes sweet cherry pickles stone cherries. cover with vinegar and stand over night. drain. measure same amount of sugar as fruit and stand in ice box three days or until sugar is dissolved, stirring every day. can cold. -emma leslie taylor, clinton chapter. spiced pears take seven pounds of pears (i always use seckels if i can get them), four pounds of sugar and one pint of vin- egar. add whole cloves, cinnamon and mace to taste. let sugar, vinegar and spices come to a boil, add the pears, and cook for about an hour. the next day, take the pears out of the syrup, boil again and add the pears, only letting them come to a boil and set them off the stove. do this three or four times, the last time cooking them until you think they are done, but not until they are too dark, a light mahogany color. i know you will like them. -gertrude y. lippincott, new jersey. cold relish son. large cucumbers. cups white wine vin- green peppers. egar. onions. celery seed and white / cup salt. mustard seed to sea- cup sugar. take cucumbers just before they turn yellow, peel and take out seeds. chop fine with peppers and onions. add salt and drain in colander one hour. add sugar, vinegar and spice and bottle. keep in a cool place. -mary sampson cook, clinton chapter. celery relish good sized heads celery. ounces white mustard large solid head cabbage. seed. quart white onions / cup table salt. chopped fine. pints white sugar. red peppers. simmer one and one-half or two hours. when cold, cov- favorite dishes corn relish, no. iii. dozen ears corn. tablespoons white mus- large head cabbage. tard seed. large green pepper. tablespoons celery seed. large red pepper. / pounds sugar. large onions. tablespoons salt. pints vinegar. grind cabbage, onions, peppers. cut corn off cob. cook fifteen minutes and seal. —emma lamb gates, clinton chapter. chicago red hot peck ripe tomatoes / cup salt. chopped and drained. cups cold vinegar. cups onions, chopped add last and drained. cups mustard seed. cups chopped celery. red peppers chopped. cups sugar. green peppers chopped. chop all fine, mix thoroughly, bottle and seal. -mollie ankeny young, clinton chapter. pepper hash dozen green peppers. pound brown sugar. dozen red peppers. tablespoons salt. quart vinegar. onions chopped. chop peppers, green and red separately, pour boiling water over each and let stand twenty minutes. drain, pour over more hot water and let stand another twenty minutes. drain thoroughly. put all ingredients together and cook forty minutes on slow fire. -helen dixon phelps, clinton chapter. pimento relish ** one envelope knox acidulated gelatine, one ten cent can pimentos, six olives and six small sweet pickles, one- half cup sugar, salt, pepper and cayenne. put one envelope gelatine and one-half envelope containing citric granules in granite vessel, put on one-fourth cup cold water, let stand three minutes, then pour over one quart boiling favorite dishes water, add sugar, tablespoon salt and a generous pinch of black pepper and cayenne pepper. when beginning to set add pimento, pickles and olives cut very fine. stir until thoroughly blended and turn into dish in which it is to be served. especially nice with chicken or veal. -anna murdock jordan, balliet chapter, mt. vernon, iowa. tomato catsup to bushel of tomatoes. tablespoons cloves. cups light brown sugar, tablespoons allspice. cup salt. or red pepper pods. cup ground mustard. teaspoon black pepper. cups vinegar. or onions. the spices tied in thin cloth. boil until right consist- ency. bottle and seal.-fannie patterson van camp, cornelia cole fairbanks chapter, indianapolis, indiana. tomato relish peck ripe tomatoes. green peppers. / cup salt. large onions. cups celery. ounces white mustard cups sugar. seed. quart vinegar. cut tomatoes in small pieces. add salt and let drain over night. add celery and onions cut fine, peppers chop- ped, sugar, mustard and vinegar. mix well and seal. --frances c. hayes, clinton chapter. spring relish medium sized head of cup sugar and filled cabbage. with vinegar. large pickles. onion to suit taste. can pimentos. grind the cabbage, pickles, pimentos, and onion in a food grinder, then add the sugar and vinegar. season to taste. -jennie elrod, past state regent of oklahoma. beverages "i'll be with you in the squeezing of a lemon." goldsmith strawberry punch mash two quarts of strawberries to a pulp, pour over them two quarts of water and the juice of two lemons. stand in a cool place for four hours, strain, and stir into the liquid a pound and a half of sugar. stir until the sugar is dissolved, strain again and set in a cool place until want- ed. serve in tumblers of crushed ice.—mrs. drayton w. bushnell, honorary vice president general, n. s. d. a. r. from iowa. spiced tea quart strong tea. piece of cinnamon two cup sugar. inches long. lemons. dozen cloves. oranges. add the spice and the sugar to the tea while boiling hot. cover and let stand until cold. then add the juice of the lemons and oranges. ice and serve. a few strawberries, cherries, or a little pineapple may be added if desired. -mrs. robert t. reineman, pittsburgh chapter, pittsburgh, pennsylvania, afternoon chocolate / cake baker's chocolate, cut fine. cup sugar. enough milk to dissolve. heat one quart rich milk and pour slowly on dissolved chocolate. boil hard for five minutes. just before serv- ing, add two teaspoons vanilla. serve with whipped cream. this recipe is also very good iced.--alice l. bard dulin, narcissa whitman chapter, north yakima, washington. favorite dishes ginger ale mint julep chop fine two tablespoons of mint, mix with a quarter of cupful sugar and juice of one orange, add cracked ice, let stand five minutes. then add two bottles of very cold ginger ale. serve with a "bouquet” of mint sprigs in each glass. crushed currants may be used instead of oranges. - mrs. f. m. fort, clinton chapter. fruit punch / cup orange juice. cup grated pineapple. / cup lemon juice. cups sugar to cup strawberry juice. quarts water. cup cherry juice. boil twenty minutes. set aside for two hours. add ice water before serving and slice some fresh fruit over top. this will serve twenty-five persons. -byrd vosburgh chase, clinton chapter. milk sherbet juice of six lemons. mixed with three cups of sugar. pack in a freezer and chill. add one quart fresh milk and one quart of cream.—genevieve philpis keedick, cedar rapids, iowa. clinton chapter. raspberry vinegar into a gallon jar put two quarts of vinegar, then fill to the top, with raspberries, red and black mixed. let this stand two weeks, stirring every day, then strain and to one quart of liquor add / pounds sugar. when sugar is thoroughly melted, bottle and seal. it will be ready for use in one week.-m. antoinette schley fisher, past state regent of west virginia. candy “the last taste of sweets is sweetest last. shakespeare. fondant pounds granulated / pound of glucose. sugar. pound nut meats (if de- quart water. sired). pound butter. teaspoon vanilla. put in large kettle and stir until dissolved. set on hot fire and cook to degrees. then pour quickly into pan set in cold water. allow to cool. then stir until waxy. put in vanilla and nut meats, and knead with hands into dough-like mass. pack into a dish, cover with oiled paper, and keep in cool place twenty-four hours, then mold into balls and dip in chocolate. -grace huston smith, clinton chapter. turkish delight bon bons quart sugar. / cup water. í box knox gelatine. soak gelatine in water (cold,) add sugar and boil ten minutes. add juice of one lemon, and rind and juice of one orange and boil ten minutes more, then add one cup nut meats and candied cherries.-edna denison blackweli, muscatine, iowa. clinton chapter. marshmallow nougat cups white sugar. cent can snowflake / cup water. marshmallow creme. tablespoon butter. cup walnut meats chopped. boil sugar, water and butter until it makes a firm ball when tried in water. then remove from fire and beat in the marshmallow and nuts. cool and cut in squares. -mrs. george . jenkins, past state regent of mass. favorite dishes very stiff. butter scotch cup brown sugar. butter size walnut. / cup water. teaspoon vinegar. boil all the ingredients together until a little will harden in cold water (about twenty monutes). then pour into buttered tins and mark in squares.-anna murdock jordan, balliet chapter, mt. vernon, iowa. cornflake kisses whites of eggs, beaten cups cornflakes. cup shredded cocoanut. cup sugar. bake in slow oven until brown. -byrd b. marquis, clinton chapter. cream candy cups sugar. / cup each vinegar and water. boil until crisp in water and pull. flavor with vanilla, lemon or strawberry.—alice m. booth, clinton chapter. molasses candy cup molasses, small piece butter. cups sugar. vanilla. tablespoon vinegar. boil ten minutes, then cool and pull. -alice m. booth, clinton chapter. russian delight package minute gela- lemon. tine. orange. cups sugar. pinch salt. cups water. powdered sugar. add one cup water to sugar and boil. when it boils, add the gelatine soaked in one cup water and a pinch of salt. boil twenty to twenty-five minutes. add coloring. take from fire and add grated rind and juice of one lemon and juice of orange. (add more lemon or orange, if not highly flavored.) pour into granite basin, which has been favorite dishes wet in water. let stand twenty-four hours. cut in squares and roll in powdered sugar. it gets richer by standing a day or two before eating:-frances benson pool, port orange, florida. clinton chapter. cream pralines cups sugar. / cups milk. cups of pecans. put sugar and milk on to boil. when tried in cold water, and it forms a soft ball, remove from fire. add a pinch of salt, vanilla and pecans. beat until thick. drop on buttered tins, or wax paper.--olive powell ransdell, past treasurer general, n. s. d. a. r. cream nougat cups sugar. cups pecans. cup milk . vanilla extract. cup sugar (browned). let the two cups sugar and one of milk boil, and brown one cup of sugar in separate vessel and pour into first. stir until dissolved. when a little dropped in cold water makes a soft ball, remove from stove, add pecans and ex- tract. beat until thick and drop on waxed paper. -olive powell ransdell, ex-treas. gen'l, n. s. d. a. r. divinity fudge (or sea foam) cups sugar. juice lemon. cup glucose. level teaspoon of salt. cup boiling water. teaspoons vanilla. eggs, (whites). cups pecans. put sugar, glucose and water on to boil. when it boils take one cupful and pour it into the well beaten whites of continue to cook the remainder until when tried in cold water it forms a hard ball. remove from stove and pour into the other. add lemon, vanilla and pecans. beat until very stiff, then drop on wax paper. -olive powell ransdell, ex-treas. gen'l, n. s. d. a. r. the eggs. invalid dishes baked custard beat one egg slightly. add one and one-half tablespoons sugar and few grains salt. pour on gradually two-thirds cup hot milk. strain into small buttered mold. sprinkle with a little nutmeg or cinnamon. set in pan of hot water on several folds of paper and bake in slow oven, or steam on top of stove. hamburg cream beat yolk of one egg slightly. add one tablespoon sugar, one and one-half tablespoons lemon juice, and a few grains of salt. cook over hot water until mixture thickens slight- ly, then pour over the stiffly beaten white of one egg, turn into glass and chill. serve with lady fingers. orange cream yolk of egg. teaspoon lemon juice. / tablespoons sugar. few grains of salt. / tablespoons orange white of egg juice. make like hamburg cream. wine cream tablespoons sherry or tablespoon sugar. madeira. few grains of salt. make like hamburg cream. chocolate charlotte russe / tablespoon breakfast / teaspoon vanilla. cocoa. teaspoon granulated tablespoons sugar. gelatine. tablespoons boiling lady fingers. water. few grains salt. cup heavy cream. mix cocoa, sugar and salt. add gradually boiling water and boil one minute. cool and add cream, vanilla and egg 'favorite dishes gelatine dissolved with cocoa. line mold with lady fin- gers, turn in mixture and chill. charlotte russe add one and one-fourth tablespoons of powdered sugar to one cup heavy cream. dissolve one-eighth teaspoon granulated gelatine in one-half tablespoon boiling water. cool a little and add to cream. stir in also a few grains of salt and one-fourth teaspoon vanilla. whip-until stiff and put in glass lined with lady fingers from which it can be served. chill.— jessie vemillya carnahan, general de lafayette chapter, lafayette, indiana. favorite dishes tablespoon of cold water added for every egg white be- fore beaten will make the meringue very much higher. sugar added as usual. butter rubbed on grass stain and left over night will remove stains from colored clothes when washed out in warm water and soap. a pinch of salt added to coffee brings out the flavor. a stew boiled is a stew spoiled. a spoonful of vinegar will set a poached egg. mix flour and sugar together for thickening juicy fruit pies. lettuce may be kept crisp and fresh for days if, after washing, it is placed in an air tight tin and put on ice. for children's parties dip the feet of animal cookies in stiff frosting and stand on flat nabisco wafers. these make an amusing proces- sion around a birthday cake or cunning place favors. favorite dishes clinton's greatest store established for the purpose of distrib- uting (at a just com- pensation) the com- forts and necessities that go to make life more enjoyable. retailers of standard merchandise john ivanallen son, inc. nis cook with gas light with electricity clinton gas & electric co. per cent. of clinton's population does favorite dishes the blue bird cafe fifth avenue headquarters for high class luncheonettes. ice cream, soda, candy and the finest and largest assortment of fancy bakery goods, fresh every day. hot dinners and suppers. donlan-redden co. ready-to-wear garments, and shoes for men, women and children - second street nnnnnn hoffman music co. pianos, player pianos victrolas everything in music fifth ave., clinton, iowa the gossard corset they lace in front mrs. h. specht modiste gowns, corsets, laces and silks hem stitching done on short notice or while you wait , cor. sixth street and bluff road, clinton, iowa #n ------------------ favorite dishes good eating for everybody morning, noon and night before meals, between meals, after meals any time good eating for everybody iten's grahams are easily digested and highly nourishing because made of the best grade ingredients-carefully selected and thoroughly tested before using these ingredients—soft winter wheat flour and graham four, with the purest of shortening, sugar cane molasses and granulated sugar-are blended just right by our own perfected methods, mixed thoroughly by machinery and then baked in great white tile ovens over a coke fire at degrees of heat. after being cooled sufficiently the grahams are then carefully inspected and packed while still warm, within fifteen minutes after leaving the ovens. the packing is done under the same strictly sanitary conditions that pre- vail throughout the snow white bakeries. the grahams are packed in paraffin-coated waxed-paper-lined cartons and triple sealed. they are also packed in handy tins and in returnable cans. this is done so that dust, moisture and odors are kept out—and all delicious goodness kept in. the painstaking care results in the production of the best grahams baked anywhere in the world today, which reach your table fresh, fine and perfectly palatable. iten’s grahams are good for everybody, and are especially recommended for infants and children of all ages, for old persons and for invalids. they combine agreeably with practically every kind of liquid food. where purity and quality reign the iten snow white bakeries are the most sanitary in existence. they are located at clinton, ia., oklahoma city, omaha, neb. and memphis, tenn. the snow white bakeries are open to visitors every working day. visitors are always welcome and they are provided with a guide who takes them through every department. visitors quickly see just why it is iten quality products are so thoroughly good and palatable-why they "taste like more”, the iten slogan is "put the quality in-and keep the quality up”. for breakfast . with hot coffee, cocoa, chocolate, tea or any hot drink. . with milk, hot or cold, or with half cream and half milk. . with grape fruit--the grahams neutralize the acidity of the fruit. . with sliced peaches and cream, with strawberries or other berries. . as a cereal, crumbled and served together with corn flakes or wheat flakes, both warmed before serving; crumbled grahams may be served separately, either warm or cold. . toasted, then butterea while hot. . with butter or peanut butter or soft cheese. . with apple or peach butter or other fruit butter. . with jams, jellies or preserves. . with canned fruits, with apple or other sauce or fruit dessert of any kind. for the noon meal . with a bowl of milk or half milk and half cream. a particularly good hot weather lunch-cooling, appetizing, nourishing and economical. . as a sandwich, with chopped nuts, olives, ground ham and mayonnaise used as a filler. . as a sandwich, with butter, peanut butter or cheese filling. . as a sandwich, with filling of cream and grounu nuts. . as a sandwich, with caramel filling of brown sugar and ground walnuts. . as a sandwich, with filling of fruit butter. . ground up in chopped meat or hamburger steak. iten biscuit co., snow white bakeries favorite dishes clinton refrigeration self-contained, portable all working parts run in oil. no wrist pins or wrist pin bearings. designed especially for the butcher, ice cream plants, dairies, confectionery, etc. correspondence solicited clinton refrigerating co. manufacturers clinton, iowa favorite dishes walters' chocolates just quality clinton iowa the ladies friend milwaukee solvay coke “the fuel without a fault” gabriel lumber & fuel co. “lumber--quick, truck load or stick" bell phone tri-city phone c. c. matthiesen co. electrical contractors fixtures, wiring, motors, supplies second street clinton, iowa nnnnnn metzger & cavanagh tailors - clothiers - furnishers for men and young men fifth avenue clinton, iowa ---------- favorite dishes some day your income may stop, but your expenses will keep right on have you ever thought seriously of it? if you havn't, better give it some consideration, and after a little reflection we believe you will reach the conclu- sion that a bank account would offset such a calam-. ity. call and open an account with us today. first national bank of lyons, clinton, iowa u. s. depository lyons savings bank, clinton, iowa per cent interest james leslie co. grocers blue label brand fruits and vegetables special price by dozen finest in the land ---------------- flowers for all festive occasions as well as plants j. r. bather co. fifth avenue favorite dishes w-nn waste is worse than loss the time is coming when every person who lays claim to ability will keep the question of waste before him constantly. the scope of thrift is limitless. deposit your savings with the iowa state savings bank, lyons, ia. josephine kersey quality shop millinery, blouses, sweaters silk underwear a shop of service and quality. sinn nnnnnnnnnnnsins arnold & sturdevant books - stationery - gifts fifth avenue nn------------- schälli milk milk chocolates a food not a fad nnnnnnnnnnnnnn favorite dishes merchants national bank of clinton this bank always takes a friendly interest in its customers and thus en- deavors to promote a good understanding in all relations with them. nnnnnnnnnnn officers c. d. may, president g. e. wilson, jr., vice-president j. f. wilson, vice president v. g. coe, cashier j. f. burke, asst. cashier j. f. stich, asst. cashier directors a. p. barker v. g. coe j. w. streib a. h. stuedemann c, d. may j. f. wilson a. r. olney geo. e. wilson, jr e. l. miller ins----------------- favorite dishes a place of interest for women who are household heads new, handy, serviceable and convenient things to make women's kitchen work more pleasant are constantly being developed. in our kitchen utensil department we carry all these new articles and very complete assortments of standard kitchen equipment. there is not a woman who won't be interested in viewing these new things, so whenever you are in the store call in the kitchen department to see and hear about some new household help. it's a pleasute to show them. towle & hypes co. nnnnnnnnnnnnnnnnnnnn sandwiches for every occasion can be made of the famous betsy ross bread your grocer sells it baked by the h. korn baking co. nnnnnnnnnnnnnnn favorite dishes clinton national bank clinton savings bank marquis x hardwarex moeszinger) ark of clinton ia, acompany use farrell's nut oleomargarine for cooking take any recipe in this book that calls for butter, and in place of butter use two-thirds as much farrell's oleomargarine. you will find your pastry much better. for sale by all good grocers . favorite dishes structural shapes and re-inforcing rods kept in stock for prompt shipments clinton bridge works steel for buildings, bridges and other structures clinton, iowa ---------------- -- risasi ------------- allen printing company fifth avenue john e. mooney grocer we cater to particular people who want the best, by carrying exclusive delicacies, foreign and domestic, to be had at no other store in clinton. quality groceries at moderate prices is our motto so. fourth street, clinton, iowa index bread, bran no. . brown no. brown no. brown baked corn no. . corn no. finn's ginger no. ginger no. graham no. graham no. nut no. . nut no. nut no. . oatmeal no. . oatmeal no. oatmeal nut pudding . salt rising summer brown whole wheat . breads, ginger bride's cake, daisy dewdrop.... broiled pork tenderloin.. brown betty bread no. bread no. brownies bread brown sauce sugar drop cookies. buns, spanish butterfly salad . buttermilk, when using . butter scotch . butter scotch pie no. .. „ butter scotch pie no. .. . cabbage, creamed escalloped with hot salad cake, always reliable white.... angel food, never fail... apple sauce no. .. . apple sauce no. .. black . blueberry blueberry or pudding. blueberry tea . bride's, daisy dewdrop.... cherry chocolate chocolate chocolate angel food...... cocoa . cocoanut coffee . cake, coffee fruit crumb cushion date . date nut delicious raisin . devil's food with date filling devil's food with mocha frosting easy economy election fruit fruit white . fudge . ginger . good, by quick method.... graham cracker . hickory nut no. . hickory nut no. .. . ice box - ice cream jelly roll johnny no. johnny no. lady baltimore . lady grace . lightning . marble mocha, with burnt sugar frosting . one, two, three, four.... orange no. . orange no. . pound . pound christmas . pound imperial prize layer . prune raisin, boiled . scotch . snow snowball . sour cream southern . spanish buns . spice fruit . spice (that never fails).... sponge no. . sponge no. . sponge boiled . sponge carlie's . sponge cream sponge potato flour sponge velvet . cheese . . index . . chocolate pudding chopped pickles chop suey chops lamb a la tarbeaux. lobster chow chow, green tomato. chowder, clam no. clam no. codfish corn kornlet clam and tomato bisque chowder no. chowder no. cocktail frozen soup clear soup clover leaf biscuit club salad cocoa cake cocoanut cake drop cakes cookies cream cocktail, crab flake fruit codfish balls chowder foam coffee and whipped cream cake filling cake fruit cake cakes cold relish rice pudding colonial hard gingerbread. conserve, apricot crab apple fruit plum rhubarb cooked salad dressing cookie, never failing recipe. cookies, almond bran brown sugar drop cocoanut chocolate date oatmeal filled no. filled no. frozen fruit ginger ice box cookies, nut . oatmeal . orange peanut . rolled oats sugar . sour cream no. ... . sour cream no. .. . sour milk . walnut . corn bread no. no. kentucky . spoon virginia . chowder custards with tomato sauce..... cornflake kisses . corn fritters with fried chicken. muffins oysters no. oysters no. pudding and green pepper pudding relish no. . relish no. . relish no. . soup no. soup no. cottage cheese cheese salad fried potatoes crab apple conserve . flake cocktail - meat omelet crabs devilled fried soft cranberry and raisin pie frappe . pie pudding . cream bavarian . candy . cakes . cocoanut cream . cocoanut pie . fried frozen sultana . hamburg . ice no. . ice no. ice no. . imperial marshmallow . . - . .. . . . . . . index johnny cake, spider sponge . . . . . . . . . . . . . . .. . . . . . . . . . ham escalloped with boiled eggs loaf spanish baked hamburg cream hard meringue harvard beets hashed brown potatoes hash, pepper hawaiian salad heart, baked heavenly rest dessert hermits hickory nut cake no. .. hickory nut cake no. .. hints that help hollandaise sauce no. .. hollandaise sauce no. .. holland soup honey, quince horseradish sauce hot cabbage salad tomato appetizer hungarian goulash ice box cookies ice box cake ice cream no. no. no. cake caramel nougat strawberry ice cucumber pickle icing marshmallow imperial cream pound cake indian pickle pudding (mrs. lucy fellows sibley's) meal pudding in filling gem pans invalid cookery jam, pineapple and straw- berry strawberry and pine- apple jellied veal jello, cherry jelly, mint for roast lamb. plum pudding roll cake wild plum johnny cake no. no. old fashioned julep ginger ale mint jumbles kentucky corn bread kimona sandwiches kisses corn flake kornlet chowder kuchen blitz blotch lace cakes no. lace cakes no. lady baltimore cake lady grace cake lamb chops a la tarbeaux. birds lambs tongues layer sandwiches lemonade, fruit milk lemon pie lemon pie when making lemon pudding short cake sponge sponge pie lettuce salad dressing to keep crisp light rolls lightning cake little honey cakes loaf, beef chicken chicken cream ham macaroni marshmallow meat no. meat no. meat no. pork tenderloin salmon no. salmon no. salmon no. veal vegetable lobster a la newburg chops loganberry sherbet luncheon. appetizer for dish, mexican macaroni and cheese croquettes loaf quenelle . . . . . . . . . . . . - . ( . .. index . orange cake no. .. cookies . cream . cream pie . delicious dessert . marmalade . marmalade, best ever.. mousse . pie . souffle . surprise .. original pudding . oyster omelet soup plant soup oysters a la duxelles baked baked in half shell corn no. corn no. devilled escalloped panned chicken parfait, angel . parfait, angel . parsnip croquettes pastry pau sauce peach cream pudding transparent dessert torte . peaches, brandied, no. ... .. peaches, brandied, no. ... - peanut cookies . pear salad pears chipped .. spiced . pea souffle pea soup pepper hash . nuts pot peppered rice peppers, stuffed green perfection salad pickle, chopped cucumber . cucumber - cucumber ice mustard . pickles, dill .. french . green tomato sweet.... indian . sweet peach . sweet cherry . pie, banana no. . banana no. banana no. butter scotch no. ... . butter scotch no. .. .. chicken no. chicken no. chocolate no. chocolate no. cranberry cranberry and raisin cream cream cocoanut crust for one pie. crust ever ready crust never fail . dutch peach . lemon . lemon sponge . mock cherry . mother's cherry . orange . orange cream . pineapple . prune custard . pumpkin no. . pumpkin no. pumpkin no. . raisin . rhubarb snow . sour cream . squash strawberry . washington no. . washington no. pillau, chicken pimento or christmas salad.. relish . pineapple and strawberry jam.. bavarian cream . cream . mousse . and rhubarb preserve pie . pudding sherbet . planked white fish plum conserve . pudding no. . pudding no. pudding jelly popovers .. with marshmallow filling . . index relish, corn no. .. . corn no. . pimento . spring . tomato . rhubarb conserve . marmalade . pie . ribbon salad rice and tomato cream . muffins . omelet with cheese sauce peppered pudding . wild with cheese with chicken spanish spanish roast duck or goose. round steak veal rolled oats cookies . rolled celery sandwiches . rolls . rolls, dinner . - rolls, light . roquefort cheese salad dressing roquefort salad dressing. round steak roast royal escallop rusks russian delight . salad dressing no. .... salad dressing no. .... salad, almond baked apple beet with cream dressing black cherry butterfly cheese cheese chicken club cottage cheese cucumber and pineapple.. delicious fruit fancy frozen cream cheese........ frozen cheese with figs.. fruit frozen fruit salad, ginger ale . grapefruit green hawaiian mock chicken pear perfection pimento or christmas... potato ribbon string bean tomato and grapefruit...... tomato frozen no. ...... tomato frozen no. ..... twelve hour dressing no. no. no. cooked french no. .... french no. .... french cream.... french sweet fruit fruit lettuce mayonnaise no. .... no. .... no. .... roquefort cheese.... russian no. .... russian no. .... sweet for fruit.. thousand island without eggs sally lunn . salmon croquettes cutlets loaf no. loaf no. loaf no. mold salt rising bread sandwich filling sandwiches, celery, rolled kimona layer mint . mushroom . sardine canape sauce, bernaise brown creole drawn butter index sauce, foamy pudding soup, cream of rice..... hollandaise no. .. cream satin hollandaise no. .. holland horseradish marrow balls for pau mushroom puddings onion no. tartare no. onion no. tartare no. oyster white oyster plant sauerbraten pea savory casserole of mutton...... pepper pot scones, griddle stock no. scotch short bread . stock no. cake thin snipe tomato sherbet, loganberry - turkish milk . vegetable pineapple sour cream cookies no. . shortcake, lemon cookies no. . . strawberry no. .. cake . strawberry no. ...... pie strawberry no. . sour milk cookies strawberry dutch...... southern beaten biscuit . simple meringue . southern cake slices, caviar spaghetti snaps, ginger chicken snipe, scotch recipe for cooking.... snow cake souffle pie with tomato sauce.... pudding no. spanish baked ham pudding no. buns snowball cake cream no. soda biscuits . cream no. . soft ginger cake . escallop crabs fried onions stuffed souffle, asparagus rice cheese rice onion special baked potato orange . spice cake; that never fails.... pea fruit cake . puff . spiced pears . spaghetti Теа. . vanilla . spices and sugar, when using.. veal or chicken spider johnny cake soup, asparagus sponge cake no. . bean cake no. . . carrot no. johnny cake carrot no. lemon . celery spoon corn bread . cheese spring relish . chicken gumbo squash pie . clam soup squaw dish clear state regent's charlotte . corn no. steak, arkansas corn no. steak, veal cream of potato steamed pudding no. . index . steamed pudding no. . bread pudding . chocolate . stock, soup no. ..... stock soup no. .... strawberries, belle meunier . sun preserved .... strawberry ice cream . pineapple jam . punch shortcake no. ...... shortcake no. ...... shortcake no. ...... straws, cheese no. .. cheese no. ... date . string bean salad stuffed green pepper pork tenderloin substitute for wine or brandy.... sugar cookies summer brown bread.. . sunshine cake surprise, orange . sun preserved strawberries . sweet corn pudding cherry pickles . peach pickles .. pickled cantaloupe . pickled figs . potatoes en casserole... potatoes escalloped with apples potatoes pudding potatoes candied dressing for fruit salad.. tapioca pineapple dessert . tartare sauce no. . tartare sauce no. .. tart torchen - tea cake tea spiced . tennessee muffins terrapin, chicken thin soup thousand island salad dressing timbales, chicken of chicken egg fish toast, tomato to bring out flavor of coffee.. to keep lettuce crisp . to make celery crisp... ... tomato and cheese toast and grape fruit salad.... tomato and rice bisque bouillon with oysters.. canape catsup . relish . skins, to remove . soup toast tongue a la jorgensen. braised tongues, lamb torchen tart to remove tomato skins. . to remove grass stains.. . to roast the turkey.. to set a poached egg. . torte blueberry graham . mocha peach tortoni, biscuit . turkey or chicken dressing. turkey to roast turkish delight bon bons.. . turkish soup twelve hour salad vanilla souffle . veal birds no. ... birds no. ..... cutlets with tomato sauce jellied loaf or chicken souffle roast steak . steak baked vegetable loaf vegetable soup velvet sponge cake vinegar, raspberry . virginia corn bread virginia loaf cake waffles . walnut cookies . cream . croquettes warm pudding washington cake pie no. . . pie no. .. . watermelon preserves .. wax beans wedding cake index welsh rarebit when hard cooking eggs. .. when making fruit pies.... - when making lemon pies... .. when preparing stew . when using buttermilk . when using spices and sugar.... white cake no. cake no. . fruit cake layer cake fish in molds with cream sauce white monkey sauce whole wheat bread wild plumb jelly .. wild rice wine cream . wine or brandy substitute. . wisconsin boy's favorite cake.. woodford pudding . yum yum cake . memoranda memoranda gift of cookery fa favorite dishes contributed by the daughters of the american revolution ruth linel schubert the upropºſe cook book - - by the ladies aid society of the - south park presbyterian church - newark, new jersey | ic) o | fil i eii - | e. i ſ f. – the capitol ironing machine “the machine that is operated by foot” it is not a mangle but a practical machine to do a wide range of ironing work. there is no hard work to do with the capitol, noth- ing in fact but to guide the work into the machine. t * t tttu [tº ttt sūlvīū º d o all movements of the roll and motor are controlled by a foot lever leaving two hands free at all times to guide the materials into the machine. there are no hand adjust me n tºs to make, no springs to adjust or any other mechanical skill required. it is perfectly simple and simply perfect. write or phone us and let us show you how this ma- chine will pay for itself in time and labor it saves. we also handle a full line of household appliances. those that experience has proved to be the most reliable and efficient. electric washing machines electric vacuum cleaners electric sewing machines jas. mcewan & co. broad street newark, new jersey - gas ranges, etc. “mcewan service goes with every article sold in this store” only ſſ º ſ – º - e [. |[ eii |l- ii |[ -ii |l- up-to-date recipes º- f. iee edſ idſ jeeee eee south park presbyterian church broad street at clinton avenue. south park memorial chapel south and dawson streets. george clark vincent, minister. charles f. buckley, director of church activities. regular services sunday community bible classes for men and women. morning church service. chapel sunday school. church sunday school. : p. m. young people's social hour with light supper. - ; m. young people's society christian endeavor. m. evening church service. monday : p. m. meeting of boy scouts. tuesday : p. m. prayer and fellowship service in church parlors. wednesday - : p. m. meeting of camp fire girls. thursday : p. m. older boys’ club. : p. m. older girls' club. ladies' missionary society meets second wednesday of the month at : p. m. ladies' aid society meets first wednesday of the month at : p. m. community parties are held once each month from october to may. mºunty forum, auspices men's club, once each month from november to may. - -i i i iſ |- i i ieii ed][eigiſ eººlſ eic eee uld - to - date cook book ic) o compiled and published by the ladies aid society of the south park presbyterian church newark, n. j. & index to recipes national newark & essex banking company new jersey’s oldest and largest bank established all banking business in one institution through its seventeen completely organ- ized departments covering every branch of the banking field, the national newark and essex banking company is fully equipped to handle the business of its customers and friends in the most prompt and efficient manner. these facilities for commercial banking are the result of the experience of years. we solicit accounts for all forms of bank- ing. up-to-date recipes “perfect” coal and gas range number “where home happiness starts” this range occupies no more space than the ordinary coal range, and has facilities for burning gas and coal separately or together. - two larger sizes have separate lower ovens for gas and coal. richardson & boynton co. fifth avenue, new york city up-to-date recipes good cooking is a good start but you need flowers for the finishing touch of course you've noticed, many times, how much flowers add to a meal. how much more tempting a table is, with a bit of color, and the fragrance of fresh cut blooms. but have you ever stopped to think that you can have flowers for your table from early spring to late fall. it's easy! a collection of perennials from the sign of the tree, will give you blooms for cutting, from the dwarf iris of april, to the hardy chrysanthemum of october. all you need do is set out the plants, anywhere about the place —along one edge of the vege- table garden, if there's no room elsewhere. year after year, they'll bloom in a constant succession, provid- ing an abundance of flowers for table decorations. we have a “ten set” (ten different plants) for succession of bloom, that we deliver, pre- paid, for $ . . add another set of ten (all different from the former) espe- cially good for cutting, for the same price. then, too, there's our ten-set of herbs (sage, savory, tarragon, and the like), which will add to the cook's delight. $ . brings the ten—many season's season- ing of all sorts! order any of these three ten- sets now, for planting this fall. then you'll get full returns, next sunliner. and ask for our ten-ten fall catalog, which we'll gladly send on request. or better still, come in and get acquainted with us, and with all the goodly things here at the sign of the tree. it's only a few minutes' ride in that car of yours, and you're al- ways welcome. jºliºs roehrs co. at the sión of the evergreen tree box rutherſord n.j. º: up-to-date recipes the trimming & that is straight and true all ready to use for middy blouses sailor suits dresses, rompers, etc. wm. e. wright a two-yard piece trims any middy style wash garment— collar, cuffs and yoke. white or navy, red, light blue, alice blue, pink and black. another sewing room labor saver made by the makers of wright’s bias fold tape - wrights e-z trim send for booklet about its many uses wm. e. wright & sons co., manufacturers - church street, new york city joshua brierley mortuarian broad street neujark, n. j. market james g. brierley up-to-date recipes “r. & r.” boned chicken cooked chicken of the finest quality. fine for salad, sandwiches, creamed chicken, etc. solve your luncheon problem and be ready for the unex- pected guest by always having “r. & r.” boned chicken on your pantry shelves. at your grocers packed by richardson & robbins co. - dover, del. established falls markets the cleanest stores in new jersey up-to-date recipes young women's christian association washington st., newark, new jersey classes in millinery-learn to make your own hat and be able to use some of your old materials. dressmaring—the making of a garment often costs more than the cost of the material. cooking—if you are a good cook you have one of the most important requisites for winning and holding the love of a husband. attendant nur sing—such a training may make it possible for you to save a life. costume design–line, color and fabric determine the beauty of a gown. do you know how to choose? interior decorating—an attractive home adds much to the peace and happiness of a family. public spearing—can you preside at a meeting classes open october st and continue until june st provided registrations warrant. register early. james r. sayre, jr. & co. masons’ materials nd wharf below centre street newark, n. j. meats and meat substitutes moulded fish. chop fine one and one-half pounds of raw halibut. add one cup of milk, yolks of two raw eggs (not beaten), one-half teaspoonful of salt, one-half teaspoonful of pepper, one teaspoonful of corn starch, little cayenne or paprika, little chopped onion and one-half cup of thick cream (beaten stiff); mix well. put in buttered mold. set in pan of hot water in oven and bake until firm. sauce. mix and cook together three tablespoonfuls each of butter and flour. add one cup of cream and one-half cup of milk. season to taste. when sauce is thick and smooth put around fish and serve at once. add hard- boiled egg, chopped fine, to sauce if desired. jane g. swain. codfish balls. soak one cup of codfish over night in cold water. then drain, pick fine, cut two cups of raw potatoes in small pieces, boil all together, drain off water, add a little rich milk, a lump of butter, two eggs beaten light. season. whip with silver fork until light. roll in small balls and fry in hot lard. scalloped shrimp. one can dry shrimp chopped with one cup of dried bread or cracker- crumbs, two small onions, six stalks of celery, a little parsley, cayenne pepper and salt, one tablespoonful of melted butter, cream or milk to thin. chop onions, celery and parsley, cook in a little lard until onions are soft. take from the fire and add to rest of ingredients and cook all together for two or three minutes. put in buttered baking dish, cover with bread or cracker crumbs and bits of butter. bake in oven about half hour. mrs. victor decker. meats and meat substitutes the three chief methods of cooking meats. . application of intense heat to keep in the juices; suitable only for portions of clear meat where the fibres are tender. this is the short method; it aims to keep all the juices within the meat. examples: broiling and roasting, boiling and frying. . meats are put in cold water and cooked at a low temperature; suitable for bone, gristle and the toughest portions of the meat, which for this purpose should be divided into small bits. this is a long, slow method employed for the purpose of getting all, or most of the juices out. examples: soup stock, broths, beef tea. . a combination of methods and , which consists of searing and then stewing the meat, is suitable for cuts that are neither very tender nor very tough. because of the long cooking required there is danger of the meat being rendered tasteless, unless first seared in hot fat, or plunged into boiling water to seal the juices. examples: stewing and braising. meats and meat substitutes baked liver, cut the liver in slices. brown in butter with a little salt and two dozen small onions. when almost cooked sprinkle with a little flour, moisten with gravy, stock or water and a little vinegar. let it simmer a moment, then place the slices of liver around a baking dish, placing onions in middle. pour sauce over it, add a little cracker meal, butter, and bake minutes. jane g. swain. lamb stew with tomato and rice. boil tomatoes, about pint; put in about a pound of lean lamb cut in pieces; when lamb is about half done put in two tablespoonfuls rice and boil all together until tender. season tomatoes with salt and an onion if agreeable to taste. be careful not to burn after rice is added. mrs. joseph s. vinson. chicken a la king. boil a chicken; when cool cut in thin slices; cut up a sweet pepper, a small can of pimento (about ), and a small can of mushrooms. make a rich cream, put in an egg and all ingredients. before serving add paprika and sherry wine. laura. m. hugh es. meat substitutes spaghetti and onions. one package of spaghetti boiled in salted water, five slices of bacon cut into inch pieces, four medium sized onions cut fine, one can camp- bell's tomato soup. cook onions and bacon, then add soup. place in baking dish—alternate layers of spaghetti and the other mixture. bake or not, as you choose. serve with grated cheese. - mrs. a. archibal.d. rice and beans. soak overnight one pint of beans, cook until tender; add a teaspoon each of salt, butter and onion (minced); put in baking dish, cover with a cup of soft boiled rice and grated cheese and brown. rice hash. into a saucepan put two tablespoons of fat. allow to brown, turn in one cup cold chopped meat and one and one-half cups cooked rice; salt and pepper, cover to let steam and cook through. baked rice and tomatoes. two cups rice, four cups tomatoes, two green sweet peppers, one pound grated cheese, one-quarter cup melted butter, one teaspoon salt. cook rice. rub tomatoes through a colander. remove seeds and fibres from peppers and chop. mix all ingredients, saving about one-third of the cheese for the top. put in a buttered baking dish and bake in a slow oven for two hours. this is a very nourishing dish and a full meal in itself. - mrs. a. archibal.d. up-to-date recipes smith and smith undertakers “home for services” clinton avenue telephone waverly elmer. d. wilson electrical contractor fixtures and appliances clinton awe. at elizabeth ave. newark, n. j. frank grimm telephone louis welcker mulberry grimm and welcker french bakery and lunch room broad street newark, n. j. wedding and fancy cake a specialty fresh bread and rolls three times daily vegetables vegetables boil. peas in very little water. string beans two hours, in a good deal water. spinach twenty minutes. beet tops one hour. potatoes twenty or thirty minutes. turnips sixty or eighty minutes. asparagus twenty-five minutes. green corn fifteen minutes. lima beans half an hour. cauliflower three-quarters of an hour. potato stew. use for this all remains of broiled steak, bones, etc.; cook slowly until they separate. cover this with large slices of potato (raw) and steam (in same kettle with cover tight) for an hour, adding salt and pepper, a bit of onion if you choose. when served most of the gravy should be absorbed in the potatoes. - m. h. doug las. sunnybank baked beans. soak beans over night, boil tender, changing water once, parboil half a pound salt pork and chop fine, have ready a large cupful of strained tomato sauce well seasoned with onion juice, butter, salt and one table- spoon sugar. put a layer of minced pork in bottom of baking dish, then one of beans, next some tomato sauce. proceed this way until the dish is full. add a very little hot water. cover closely. bake two hours, then uncover and brown. a vast improvement upon the conventional pork and beans. - mrs. frederick mutz. sweet potatoes (southern style). six potatoes, boil till nearly done. peel and slice long wise one-half inch thick. put in baking dish in layers. cover thickly with dark brown sugar and bits of butter. pour over a half cup boiling water. cook in hot oven twenty or thirty minutes. this will fill three-pint baking-dish. mrs. edna yancey. glazed sweet potatoes. wash and pare medium-size potatoes. cut in halves. boil ten minutes. drain, put in buttered pan. for syrup–one-half cup brown sugar, four tablespoons water, one tablespoon butter. boil sugar and water three or four minutes. add butter. baste potatoes with the syrup and brush over them. - edna palmer. rice and eggs. one cup of rice, five eggs, whipped; two tablespoons grated cheese, one cup milk. boil rice till the grain is tender and each stands alone. stir cheese in the milk. beat this into the rice gradually. stir over the fire a minute. pour the mixture into a greased pudding-dish. bake in good oven half an hour. jane swain. vegetables wilted cab.ba.g.e. one-half cup vinegar, one-half cup water, salt and pepper. pour over the cut cabbage, stand on back of stove in earthen dish. when cabbage is wilted pour off. push cabbage one side, add (in the dish) a lump of butter, beaten yolk of an egg and four spoons of cream. heat, but do not boil, until it is thick and creamy, then stir into cabbage. can be made from left-over boiled cabbage. m. c. job nson. escalloped tomatoes. scald and skin tomatoes, cut in large pieces and put in an earthen dish, then a layer of bread-crumbs, slice of onion, salt, pepper, butter, then a layer of tomatoes. alternate till dish is full. cover with bread- crumbs, pepper, salt, butter and chopped parsley. bake about three- quarters of an hour. baked eggplant. select a good-sized, well-shaped eggplant (ripe). cut in halves lengthwise. scoop out the inside leaving a half inch all around. fill with cold water while the filling is prepared. put the eggplant pieces in boiling water with an onion (small) a little parsley, celery, salt and pepper (boiled macaroni or rice may be added). when cooked tender mash with bread-crumbs to absorb moisture. while hot, fill the egg- plant shells with mixture, adding grated cheese for the top, with dots of butter and cracker-crumbs. bake in hot oven until brown on top. serve in bed of parsley. julie ward healy. peas and carrots. chop carrots until nearly as small as peas, equal quantity, cook both until tender and then put together, return to stove for a few moments, adding butter and pepper and salt. serve. mrs. j. w. jobnson. asparagus with cheese sauce. asparagus tips (boiled until tender), buttered toast, four eggs (hard boiled and quartered lengthwise). place the tips and egg on toast. pour over following cheese sauce: two tablespoons butter, melted and bub- bling; stir in two tablespoons flour, add one cup milk, three-quarters cup grated cheese, salt and pepper. m. a.delaide healy. mashed baked sweet potatoes. boil six potatoes (medium-sized) in salted water. peel and mash with butter and milk, put in baking pan and brown in oven. baked cheese potatoes. bake potatoes until done. cut in half and remove from skins. mash potatoes with milk, grated cheese, butter, pepper and salt. return to skins and reheat in oven. sprinkle with paprika. c. f. fost er. scalloped cheese potatoes. boil potatoes. peel and slice. on first layer put salt, pepper and grated cheese. dredge with flour. repeat layers until dish is filled. cover with milk and bake three-quarters to one hour. l. e. anthony. chafing dishes mushroom patties. for six shells allow half a pound of mushrooms. wash and peel them and cut into slices. cook one tablespoonful of butter and one of flour together in a saucepan until well blended; then add half a cupful of white stock and half a cupful of cream and stir together until perfectly smooth. add the mushrooms and stir slowly for fifteen minutes. season with a teaspoonful of lemon juice, a grating of nutmeg and cayenne pepper to taste. heat the patty shells in the oven, fill with the mixture, pour any that may remain around them and serve smoking hot. chicken valen cia. one and one-half cups cold cooked chicken, one-half large green sweet pepper, one and one-half cups canned tomatoes, one cup canned mushrooms, one medium-sized onion, two tablespoons sugar, one-half teaspoon salt, one-quarter teaspoon paprika, three-quarters cup rice. cut chicken in cubes. chop pepper. mince onion. cut mushrooms in small pieces. cook tomatoes and onion slowly for minutes with sugar. add chopped pepper and cook thick. add chicken and mushrooms and salt and pepper. boil rice for half an hour and line a mold, reserving some for top. fill with chicken mixture, cover with rice and bake in a mod- erate oven for to minutes. the pan of rice and chicken may be set in a pan of hot water to bake. chafing dishes oyster pan roast. dozen large oysters, tablespoonful butter, half pint oyster juice, two slices toast, salt and pepper. put butter in the chaſing dish. as it creams, add oysters and juice, seasoned with salt and pepper. cover and cook two minutes. serve on hot toast moistened with juice. chicken croquettes. four cups minced chicken, one cup bread crumbs, three eggs, drawn butter. roll chicken, bread crumbs, eggs, seasoning and enough drawn butter to moisten into balls. dip into beaten eggs and bread crumbs. put into chaſing dish and fry a nice brown. sautes, oyster. drain juice from one dozen large oysters, butter the chafing dish, and when very hot place the oysters in single layers. when brown on one side turn and brown the other side. while cooking keep adding a little butter. this with the juice of the oysters forms a brown skin; season with pepper and salt and when browned serve oysters and skin very hot. pigs in blankets. one dozen large oysters, one dozen thin slices of bacon, seasoning. roll each oyster in a slice of bacon, and fasten the ends with a skewer. cook in chafing dish till the bacon is crisp. season and serve very hot. j. g. swain. tomato cream toast. two cupfuls stewed and steamed tomatoes, one-quarter teaspoonful soda, one-half cupful milk or cream, two tablespoonfuls grated cheese, two and one-half tablespoonfuls butter, three tablespoonfuls flour, one- quarter teaspoonful salt. melt butter, add flour and pour on gradually the tomato, to which soda has been added. add milk and cheese and pour on toast. mrs. f. j. wherry. cha fing dishes egg and green pepper. melt two tablespoonfuls butter, add four green peppers (sweet), chopped; one tablespoonful catsup, two tablespoonfuls grated cheese. cook one minute. then add six eggs, mixed with one-half cup cream. cook all till creamy. stir all the time. add pinch of soda after cheese goes in to keep from getting stringy. serve on toast. mrs. joseph s. vinson. shrimps. one-half spanish onion cut in rings, cooked five minutes in one teaspoonful of butter. add one cup of sweet cream and one cup of boiled rice. when boiling add one can or one cup of shrimp (dry). season to taste with red pepper, tobasco sauce or worcestershire. mrs. g. b. mcgrecor. shrimps and peas. melt two tablespoonfuls butter, add three tablespoonfuls flour, and pour on gradually one cup of milk. stir until thickened, then add one cup of shrimps, one cup of peas, one-half teaspoonful salt and a little pepper. cold cooked chicken may be used in place of shrimps. tomato and cheese rarebit. melt three tablespoonfuls butter, add two tablespoonfuls flour, three- fourths cup milk. when thickened add three-fourths cup of stewed and strained tomatoes mixed with one-eighth teaspoonful soda. add two cups cheese cut fine, two beaten eggs, season with salt, cayenne and mustard, serve on toast. lobster newburg. season one pint diced lobster with one-half teaspoonful salt, dash cayenne, pinch nutmeg. put in sauce pan with two tablespoonfuls butter. heat slowly. add two tablespoonfuls sherry. cook five minutes, add one-half cup cream beaten with yolks of two eggs, stir till thickened. serve quickly. cheese fondu. soak one cupful of bread crumbs in one cupful of milk. put in chaſing dish or double boiler. add one cupful grated cheese. melt thor- oughly, then add one egg, salt, cayenne and a lump of butter. - mrs. f. j. wherry. welsh rarebit that is not stringy. one egg beaten in saucepan, one-quarter pound cheese, one-half teaspoonful salt, one-quarter teaspoonful mustard, one-quarter teaspoon- ful paprika, one teaspoonful flour. add one cup scalding hot milk a little at a time. put on stove and cook slowly until smooth, stirring all the time. take from fire and add one teaspoonful of butter. stir well and pour over toast. this serves three or four people. mrs. wm. i. bedell. for chafing-dish welsh rarebit. one-quarter pound rich cheese, one-quarter cup cream or milk (rich), one teaspoonful mustard (coleman's), one-half teaspoonful salt, few grains of cayenne or few drops of tabasco, one teaspoonful butter, one egg. put butter in chafing dish over hot water. add cheese sliced fine, stir and add milk. mix mustard, salt and pepper, add egg beaten well. when cheese is melted, add egg and seasoning. cook until thick, do not let it curdle. serve on hot toast, ruth e. healy. up-to-date recipes in order to insure the utmost success of the recipes in this cook book purchase the ingredients and all other food products of the american food company “the stores with the yellow fronts” h rton's ice gream “in new york and all around horton's ice cream is renowned" be sure you store your goods where they will be prop- erly cared for. it means a lot to you when they are returned. our new clean rooms are all that can be de- sired. why not engage one? any size at rea- sonable rates. phone . market for esti- inafe. motor vans for out-of-town moving salad and dressing fruit salad. one cup cranberries, four oranges, three bananas, one-quarter pound of shelled walnuts, one and one-half cups of granulated sugar, one-quar- ter cup of cold water. put cranberries, sugar and water together and cook until berries pop. take from the fire and when cool add oranges cut in pieces and bananas sliced thin and the walnuts in small pieces. serve on lettuce. mrs. w. h. taylor. egg salad. nine hard-boiled eggs, put white through meat chopper, cut yolks with knife, mix all together with the following dressing. dressing—one beaten egg, one teaspoon flour, one teaspoon salt, one teaspoon sugar, one-half teaspoon dry mustard, two-thirds cup milk, one-third cup vine- gar, small lump butter. put all ingredients together and set over a pan of boiling water, stir constantly until thick. garnish the salad with lettuce, olives and radishes. mrs. jose ph s. vinson. fruit salad. three grapefruit (large), six oranges (large), two bananas (large), one pineapple, white or malaga grapes, chopped walnuts. cut the grape- fruit and oranges free from white skin after peeling them. shred the pineapple. put each in a separate dish with sugar. remove the skin and seeds from the grapes. when ready to serve drain the pulp from juice of each fruit, put in salad dish in layers, adding the sliced bananas; spread over chopped walnuts or other nuts. add the following dressing, also good for waldorf or cabbage salads: two eggs, one-half cup weak vinegar, one-half saltspoon salt, one-half teaspoon mustard (coleman's), two tablespoons sugar. boil over hot water until thick. then cool. when ready to serve mix with whipped cream. julie ward healy. tomato salad. one-half can tomatoes, three cloves, one bay leaf, small onion, one- half teaspoonful thyme, one teaspoonful salt, one teaspoonful sugar, one- quarter teaspoonful pepper, one-half box gelatine soaked in one-half cup water. boil together until tomatoes are soft, then mash through sieve. add gelatine, heat until dissolved. then pour in ring mold. serve with center of ring filled with celery cut with stems and mixed with mayon- naise. put on wreath of shredded lettuce. mrs. frank h. vinson. fruit salad. one crisp head lettuce, one small can of sliced hawaiian pineapple cut in pieces, two grapefruit, one and one-half cups of seeded white or tokay grapes. dressing—one bottle of howard's salad dressing, one cup of rich cream whipped light, mixed with the dressing and then put in with the salad ingredients. - mrs. william. c. schenck. tomato salad. pour boiling water over as many medium-sized tomatoes as desired. remove skins. scoop out center of tomato, and place in icebox several hours to chill. to one cream cheese add chopped green pepper, and salt to taste. fill hollow of tomato with this mixture, place on bed of lettuce and garnish with mayonnaise dressing. helen anthony perry. bread and rolls spiced raisin drop cakes. one-half cup of butter, one cup of sugar, rubbed together, one-half cup of milk, two eggs, one cup of raisins, seeded and chopped, one-half teaspoonful of vanilla, one-half teaspoonful of lemon, also one-half tea- spoonful of cloves, cinnamon, and nutmeg. prepared flour for a stiff batter. drop by the teaspoonful on buttered tins. to make dainty drop cakes use the same batter without the raisins and spices, and put in one cup of candied orange and lemon peel chopped. m. h. douglas. ragged muffins. one pint of flour, one and one-half teaspoonfuls of royal baking powder, butter size of egg, pinch of salt, and milk to make soft dough. roll out. melt two tablespoonfuls butter, pour over the dough. cover with maple sugar. roll and cut. cook fifteen or twenty minutes in moderate oven. laura. e. anthony. graham popovers. three-quarters cup graham flour, one-half cup white flour, one- half teaspoon salt, one cup milk, two eggs, one scant teaspoon melted butter. mix salt and graham and white flour. add milk slowly, mak- ing a smooth batter. add eggs well beaten and melted butter. beat with egg beater for two or three minutes. bake in hissing hot buttered iron gem pans. earthenware custard cups may be used. bake thirty or thirty-five minutes in a hot oven. finger rolls. one and one-half cups scalded milk, four tablespoons shortening, one teaspoon salt, one tablespoon sugar, one cake fleischman's compressed yeast, five tablespoons luke-warm water, white flour. dissolve yeast cake in water. add sugar, salt and shortening to scalded milk and stir until the shortening is melted. when luke-warm add dissolved yeast cake. add as much flour as can be mixed with a spoon, not making the dough stiff enough to knead. mix and cut thoroughly with a knife. cover and set aside to rise. when dough has doubled its bulk, pull off bits of dough and make into smooth balls with the fingers. put balls on a floured molding board, cover and let stand till very light. roll balls on the board to lengthen. put in pans, let rise till very light and bake twenty minutes in a hot oven. grand mother's griddle cakes. one pint flour, one-half teaspoonful salt, one teaspoonful soda, one scant pint sour milk or cream, two eggs (well beaten). crush, measure and sift soda and salt into the flour. mix thoroughly. add the milk and beat well. then add beaten yolks, and lastly the whites, beaten stiff. bake on hot, well greased griddle, turn when full of bubbles, and bake on the other side till they stop puffing. serve with maple syrup or butter while hot. cover with sugar and nutmeg and serve at once. soapstone griddles require no greasing. julie ward healy. flap jacks. one pint sour milk, one and one-half cups germea or wheatena, one and one-half cups wheat flour. mix at noon. the next morning add one teaspoon of salt, one teaspoon of soda. allow to stand a short time, and thin with cold milk to proper consistency and bake on griddle. mary c. jobnson. cookies and crullers . cookies. one cup butter, two cups sugar, two eggs, five cups flour, two full teaspoons royal baking-powder, one-half cup milk (scant), nutmeg, salt. if rolled quite thin makes forty-five cakes. mrs. morehouse. cho.colate bars. one-half pound powdered sugar, one-half cup grated chocolate (sweet), one-half pound flour, one-half pound chopped raisins, five eggs, three tablespoons powdered cinnamon. cream the sugar and eggs together. beat for ten minutes. add the chocolate, raisins, cinnamon and flour. mix well into a stiff dough. spread in shallow baking pans; bake to a light brown. cut into bars one inch wide and three inches long. mrs. samuel beaman. doughnuts. one egg, one-half cup sugar, one-half cup milk, one-quarter tea- spoonful cinnamon and nutmeg. mix these ingredients together. also mix two and one-half cups flour or more with one and one-half teaspoon- fuls royal baking-powder, saltspoon of salt, two teaspoonfuls butter or lard. roll and cut one-half inch thick. fry in hot lard, turning about three times. mrs. joseph h. loveland. hickory nut macaroons. one cup of butter (creamed), two cups brown sugar, one and one- half cups flour, two eggs, one and one-half cups hickory nut meats chopped fine, one teaspoonful royal baking-powder. drop on buttered tins, macaroon size. c. h. fost er. christmas cinnamon stars. six whites of eggs, beaten to a snow, one ounce of cinnamon, one pound of powdered sugar, one pound of ground almonds. mix, roll out in powdered sugar, cut in stars, and bake in slow oven. mrs, heller. almond marguerites. whites of two eggs, beaten very stiff, add one full cup of con- fectioner's sugar. stir in one cup of chopped almonds. freshen banquet wafers, and spread each with this, piled high in centre, bake in hot oven for a short time, watching constantly not to have them too brown. shredded cocoanut can be used in the place of almonds. - m. h. doug las. seed cookies. two cups of sugar dissolved in a scant three-quarters of a cup of hot water, a generous three-fourths of a cup of melted butter (measure after melting), three-quarters of a teaspoonful of soda dissolved in the hot water. boil before using one tablespoonful of carraway seed. let this all cool before using flour sufficient to roll out thin. cut in any shape desired. m. c. brown. graham cookies. three-fourths of a teaspoonful of soda dissolved in three-fourths of a cup of hot water. put this on two cups of sugar and a generous three- fourths of a cup of melted butter. let the mixture cool before using graham flour sufficient to roll out thin. cut in any shape desired. m. c. b.row n. pastry s quick icing. take equal parts of cream and the white of an egg. beat together, then add enough confectioner's sugar to make stiff enough for use, and flavor with burnett's vanilla. mrs. schenck. mocha icing. cream one cup powdered sugar and one-third cup butter; add yolks of three eggs well beaten, add one-quarter cup strong coffee, add more sugar till it is of the right consistency. mildred allen. pastry never failing pie crust. one cup flour, one-half cup lard, one-quarter cup cold water, pinch of salt, pinch of paking-powder. mrs. geo. b. swaſ n. pie crust for one pie. one cup flour (large), one-half cup of lard, one-quarter teaspoon of baking-powder, one-half teaspoon salt. rub together and enough ice cold water to make a stiff dough. mrs. george jenkinson hol. mes. potatoe pie. six eggs, one-half pound of butter, one pound of potatoes, one lemon, two cups of sugar. mash potatoes, add lemon juice and strain through a fine colander. stir the butter and sugar to a cream, add the potatoes and eggs beaten separately, and bake with under crust only. very old recipe. mrs. moses bigelow, sr. puff paste. one-half pound of butter, one-quarter pound lard, one-quarter tea- spoonful of cream of tartar, one pound of flour, salt, a little cold water. chop half of butter and all of lard into flour, salt and cream of tartar. add a very little cold water to make dry paste. roll out and put bits of butter all over it. fold up, continue rolling out, adding butter till all is used. this will keep a week in ice chest. mary c. johnson. filling for lemon tarts. two eggs, two lemons, one cup of sugar and one good tablespoon- ful of butter. - min nie lebert. lemon pie. one lemon, juice and grated rind, one cup of hot water, one table- spoonful of corn starch, one cup of sugar, two eggs (yolks), butter size of an egg. wet the corn starch in a little cold water and stir into hot water when it boils. pour this on the sugar and butter. after it cools, add eggs and lemon. use whites for meringue with two table- spoonfuls of powdered sugar to each white of egg. bake in slow oven before adding meringue. julie ward healy. desserts fruit whip. whites of two eggs, one cup of any preferred fruit mashed (straw- berries, raspberries or prunes), one cup powdered sugar. whip the whites with wire spoon until very stiff, add alternately the powdered sugar and mashed fruit. beat vigorously twenty minutes. this will hold stiff several hours. serve in sherbet glasses with a sauce poured over made with the yolks of the eggs and two-thirds pint of milk, one-half cup granulated sugar. cook until like soft custard. flavor to taste. this serves six people. mrs. o. h. sparks. huckleberry pudding. one egg beaten light, one cup of milk, pinch of salt, two teaspoons of royal baking powder, one pint of flour, or enough to make a stiff bat- ter. stir in lightly one box of berries, after dredging them. bake one hour. blackberries are very good. it makes a fine steamed pudding. steam two hours. serve with hard sauce. mrs. a. b. twitchell, jr. cho.colate pudding. one quart milk, one-half cup sugar, one-half box gelatine, two ounces chocolate, one-half teaspoon burnett's vanilla, one-half cup water. cover the gelatine with the water and let soak half an hour. put milk on stove and when boiling hot add chocolate and gelatine. stir until dis- solved. take off stove and add sugar and vanilla. pour into bowl to cool. serve with whipped cream. mrs. a. m. linnett. cranberry tarts. one cup cranberries, one-half cup raisins, one cup sugar, one-half cup water. boil all together until consistency of jam. make pie crust. roll thin. cut size of saucer. fill with mixture, but not too much. fold over and press together the edges. bake until crust is done. amherst pudding. three and one-half cups of flour, one cup b. & o. molasses, one-half cup butter, one cup raisins, one and one-half cups milk, one teaspoonful of soda sifted in flour, one-half teaspoonful salt. steam two hours. mrs. george jenkinson hol. mes. apple flamingo. eight apples (red), two cups sugar, one cup water, one cup cream, two tablespoons lemon juice, two tablespoons orange juice, grated rind one-half lemon, grated rind one-half orange. wipe apples, arrange in baking dish, add sugared water, and cook until tender, turning so that all sides may be evenly cooked. be sure and preserve the shape. re- move skin, leaving bright coloring on apple. boil syrup until thick, add fruit juice and rind, pour around apple and garnish with beaten cream. low ney's cook book. brown betty. butter a pudding dish and put a layer of chopped tart apples on the bottom. sprinkle with sugar, cinnamon, a little nutmeg and a few bits of butter. cover with bread crumbs, then add more apples and seasoning. proceed in this order until the dish is full, having a layer of bread crumbs on top. cover tightly and steam three-quarters of an hour in a moderate oven. then uncover and brown quickly. serve in the dish in which it is baked. serve with butter and sugar sauce. preserves and conserves chow-chow. one peck green tomatoes, one-half dozen onions, one-half dozen green peppers (reject seeds). chop fine and sprinkle over one cup salt. let stand over night. drain. cover with vinegar and cook slowly one hour. drain again and pack in a large jar. take one pound sugar, one tablespoon cinnamon, two teaspoons each cloves, allspice and pepper, one cup horseradishh, one-quarter cup ground mustard, and vinegar enough to mix them. when boiling pour over the pickle. m. c. johnson. tomato catsup. one basket ripe tomatoes, one quart vinegar, mix with vinegar, three teaspºons mustard, two teaspoons red pepper, four teaspoons cloves, one teaspoon black pepper, four teaspoons cinnamon, three- quarters cup salt. boil tomatoes and strain. put on stove again and boil one hour adding vinegar and spices toward the last. mrs. frank beli. pickled beets. cook beets until nearly done. drain and slice into preserving kettle. pour over them the following hot mixture: to one quart of vinegar, add one and one-half cups of sugar. if vinegar is strong add one cup of water. let all come to a boil. seal in hot jars. add two cloves or a stick of cinnamon on top of each jar before sealing. miss e. m. doty, per mrs. samuel clark. english pickle. six good sized cucumbers, three good sized onions. peel and slice. cover with one-half cup salt and let stand over night. in the morning throw off brine and add one-half ounce of mustard seed and two tea- spoonfuls of celery seed, ten tablespoonfuls of olive oil and one pint of cold vinegar. seal in airtight jars. mrs. w. h. j. taylor. preserves and conserves pound table for fruit conserves. given by a chemist and said to best preserve the flavor of the fruit. apricots, use twelve ounces sugar currants, red, fourteen ounces sugar. currants, white, fourteen ounces sugar. currants, black, one pound sugar. cherries, red and white, fourteen ounces sugar. plums, damsons, one pound sugar. plums, egg, fifteen ounces sugar. gooseberries, red, fourteen ounces sugar. gooseberries, green, one pound sugar. green gages, fifteen ounces sugar. grapes, fourteen ounces sugar. peaches, fourteen ounces sugar. pineapple, ten ounces sugar. quinces, ten ounces sugar. raspberries, twelve ounces sugar. green rhubarb, one pound sugar. red rhubarb, fourteen ounces sugar. strawberries, thirteen ounces sugar. m. c. joh nson. candy turkish delight. one box of gelatine in one scant cup of water, two pounds granu- lated sugar, one cup of water, grated rind of two oranges. put on stove until sugar is dissolved. then add the gelatine mixture, stirring until thoroughly dissolved. cook for twenty minutes after it begins to boil. when it has boiled ten minutes add the strained juice of two oranges and one lemon. pour in shallow pans that have been chilled with cold water. when cold dust with confectioner's sugar and cut in inch cubes. jane g. swain. sea foam candy. three cups light brown sugar, one cup water, one tablespoon vinegar; boil until it forms soft ball in water. pour out the stiffly beaten whites of two eggs. when stiff add one cupful of chopped nuts and one-half teaspoonful of burnett's vanilla or maple flavoring. - mrs. george j. hol. mes. fondant. ingredients: two cups of sugar, one cup boiling water, one-quarter teaspoonful of cream of tartar. method: a. ingredients to be heated together slowly, stirring until sugar is dissolved. then boiling gently without stirring, wiping sides of sauce pan as crystals form, until a fine thread forms when syrup is dropped from spoon or a soft ball is formed in cold water. b. mixture to be cooled until you can put your fingers in it, then stirred until stiff and finally worked with hands until smooth. pino chi. two cups light brown sugar, one cup milk. when it lumps in cold water add butter the size of a walnut, a teaspoonful of burnett's vanilla and two cups of finely chopped walnuts or peanuts. beat briskly for five minutes, pour into buttered pans and when cold cut into squares. - - maple sugar fudge with nuts. three cups of sugar, one cup of maple sugar, one cup milk flavored with burnett's vanilla, butter size of an egg. boil minutes and pour on a cup of chopped nuts. - cho.colate caramels. one cup brown sugar, one cup white sugar, one cup b. & o. molasses, one cup milk, one tablespoon butter, one tablespoonful cornstarch, one cup chocolate. mix the sugar, molasses, milk and cornstarch together and put in a porcelain kettle. grate the chocolate and put it over hot water to melt. mix the chocolate and butter with other ingredients and flavor with burnett's vanilla and cook one hour, stirring frequently. mrs, ellis clyde healy. peppermint drops. one pound granulated sugar, one-half cup of water, one-quarter teaspoonful of cream of tartar; boil hard three minutes. remove from the stove, add four or five drops of oil of peppermint. stir until suffi- ciently thickened to drop from the spoon on waxed paper. if too thick, thin with a little hot water. this is a good foundation for various changes in flavors. a. tablespoonful of cocoa or chocolate, cocoanut with vanilla, cold coffee instead of water and mint or oil of wintergreen when three or four drops of blush gives a color. m. c. brown. university of michigan library co conservation unit co examination and treatment records are on file. call cookery |azo (/o job i. s. oºſ won by zºe za zoº date aº, – contexts weights and measure - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - . bread ----------- - - - - - - - - - - - - - - - - - - - - - - - - - - - soups - fish and shen fish - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - . meats - vegetables nº entree - salads ---- ------ tº puddings - pies ºn . cakes - cookies – ºngº and ºming frozen passerts – conſections - - beverages nº - pickles and preserve. -- is household hintº as === nº ſº º ſ ºf j. - i. l. tucker undertaker phone liverpool, n. y. frazee's best for daily bread - - | c. r. e. m. o - fancy white wheat patent highest grade pastry flour in the world why not boost your own community and patronize your home mill, and leave your money in circulation in this community instead of sending it to some western town for flour that is no better than flour manufactured here. james frazee milling company baldwinsville, n. y. if you want first class electrical work done at reasonable prices, call d a nie l b a r d e s electrical contractor oswego street liverpool, n. y. call on me for anything electrical. i will give you prompt service and guarantee satisfaction. walter m. loop milk, cream, cottage cheese, buttermilk and skim milk wine street phone -m phone orders promptly taken care of bannon lumber company compo-board reg, trade mark compo-board is the best lining you can use for your walls and ceilings. compo-board makes dry germ-proof walls and ceilings. as warm as a plaster wall a foot thick. can be put on quickly and easily in any season by anyone who can drive a nail. compo-board takes wall paper, paint or kalsomine. compo-board is made all feet wide and from to feet in length. can be cut with an ordinary saw, the same as lumber. bannon lumber company d s t r e u t. o. r townsend street syracuse, n. y. eastern star cook book mrs. mrs. mrs. mrs. mrs. mrs. mrs. containing valuable recipes compiled by the following committee: mrs. m. heid, worthy matron mrs. leora. gilson, chairman millie richberg mrs. elizabeth gilson mina feickert mrs. lela van patten mildred sargent mrs. marion burdick mabel lepinske miss margaret richberg marion henes miss melba hall mary van velde mrs. ella aiken. mayme root - liverpool, n. y. july , bread my recipe for bread take two coffee cups full of flour, with water sufficient to “dough” it, a thimble of salt for the “season,” now roll it and poke it and blow it, and pinch it and push it and flop it, and punch it and pound it and pull it, and monkey around till you drop it, then clean it off nice with a towel, and soak in a yeast cake to “raise” it; now drop in some soda to “short” it, and smear on some butter to “glaze” it; place it away back in the oven (that is, if you've molded and “set” it); close up all the doors of the kitchen. go in and sit down and forget it. go sit yourself down in the parlor, and read from the “science of baking.” read on till you smell something burning, then think of the bread you are making. now, hop, skip and jump to the kitchen, and, as you hop higher and higher, you know by the smoke in the hall-way the blooming old bread is on fire. now hustle it out in the alley, juggle it, fumble it, shy it; then gently dig up a dime, and go to the bakers and buy it. — – bread with compressed yeast at supper time put one quart of flour in a bread pan; make a hole in the center; put one tablespoonful of sugar, one tablespoonful of lard, one large tablespoonful of salt; add one cup of boiling water dissolving the sugar, salt and lard; stir in a little of the flour to scald; then add two cups of cold water and stir until smooth. when cold, add one compressed yeast cake that has been dissolved in a little cold water; then flour, knead and cover closely. in the morning put in tins and let rise and bake. this makes two loaves.—mrs. n. s. rhodes. — – raisin bread one cup of sugar, cup of sweet milk, cup of chopped nut meats, cup of raisins, % cups of flour, teaspoons of baking powder, teaspoon of salt, and egg. add baking powder and salt to flour, sift three times, beat sugar and egg together and add milk. last of all add nuts and raisins. let rise for twenty minutes. bake forty-five minutes.—mrs. elizabeth colyer. — – raisin nut bread four cups of flour, teaspoons of baking powder, cup of sugar, egg, salt, % cups of sweet milk, cup of raisins seeded, }% cup of english walnut meats.-miss irene bardes. — – - nut bread one cup of sugar, cup of flour, cups of graham flour, cup of nut meats, teaspoon of salt, level teaspoon of soda, teaspoons of baking powder, all stirred together. add two cups of sour milk, stir thoroughly then put in pan and bake in moderate oven forty or fifty minutes.—mrs. julia l. stevens. — ×— nut bread four cups of flour, teaspoons of baking powder, cup of sugar, little salt, cup of nut meats, cup of dates chopped, mix with flour eggs, % cups of sweet milk. let rise for twenty minutes. bake forty-five minutes. makes two loaves.—mrs. sarah gettman. gallon. if mixture seems dry add water and boil until carrots are thoroughly cooked. seal while hot in quart cans and in winter add contents of jar to soup stock.-mrs. may graves. — – conso mme verm celli three lbs. of beef, lower part or round, lb. of marrow bone, lbs. of knuckle veal, quarts of water, dice cup each of carrots, turnips, celer, and onions, tablespoon of salt, pepper corns, cloves, sprigs of thyme, sprigs of parsley, % bay leaf, package of warner's vermicelli. cut the beef in one-inch cubes and brown one-half of this in fat from the marrow bone. put remaining half in kettle with cold water and salt. add veal cut in pieces, browned meat and bones. let stand for one hour. heat slowly to a boiling point, let simmer six hours, removing scum as it forms on the surface. scald the vegetables and add with the seasonings the last hour of cooking. strain, cool quickly, remove fat and clear. when ready to serve add vermicelli which has previously been cooked in well salted water. allowing half the contents of the package for each six plates to be served. — – canned tomato soup one peck of ripe tomatoes, onions, sweet peppers, stalks of celery, a little parsley, cook and press mixture through a colander, add cup of granulated sugar, cup of salt, % cup of flour. cook well, then add a piece of butter and can hot. when soup is served bring it to boiling point and add a little soda and hot milk.-mrs. gertrude r. schamu. — – tomato soup one peck of ripe tomatoes, onions, bunch of parsley, whole cloves, stalk of celery. cook together and strain, then add to juice cup of sugar, teaspoon of cayenne pepper, salt, % cup of melted butter, stir in ' cup of flour then let come to boil and can,—mrs. anna h. davis. — – good tomato soup one peck of ripe tomatoes, heads of celery (put through food chopper). boil until celery is tender then strain. onions, bay leaves, cup of salt, % cup of sugar, cup of flour, little red pepper. add to above after it is strained. when serving dilute with milk.-mrs. l. h. van patten. — – chic ken noodle soup one three-lb. fowl, quarts of cold water, % package of warner's egg noodles, teaspoons of salt, / teaspoon of pepper, teaspoon of minced parsley. cut all the meat from the fowl, reserving the breast whole. cut the rest into bits, break the bones and put them with the meat and salt water into a kettle. place the breast on top of the other meat. cook four hours. remove the breast as soon as tender. skim often at first, strain and add breast cut in dice, also seasonings and parsley. cook one-half the contents of a package of warner's egg noodles in well salted water, drain and add to soup a few minutes before serving. potato soup four medium sized potatoes cooked until soft, then mashed in water they were cooked in. add two small onions sliced thin and cook a few minutes, then add salt, pepper and a piece of butter the size of an egg, and lastly one pint of milk. let come to a boil and serve at once.—mrs. julia l. stevens. — – oyster soup one quart of oysters, % cup of hot water, pint of boiling milk, table- spoon of butter. strain all the liquor from the oysters then add the hot water to the liquor and let it heat. when near the boiling point season with salt and pepper and add the oysters. let them boil until they begin to ruffle. stir in butter and when this has melted add the boiling milk and serve at once.—miss anna heid. entrees coddled apples six medium sized red apples, cupful of sugar, boiling water. wash the apples thoroughly and place them in a perfectly clean aluminum or enamel ware kettle with low sides. sprinkle over the sugar and add water to half cover; boil them uncovered very slowly turning occasionally so they will not burst. it will take fully an hour to cook through. by this time the water should have evaporated so that a thick syrup will be left, which when poured over the apples forms a thin jelly.—mrs. muriel lehne. luncheon dish º one can of campbell's tomato soup into which has been grated one- quarter lb. of strong cheese. cook until cheese melts, but do not boil. remove from fire and beat in one egg. serve on hot buttered toast.—mrs. leora gilson. — – chicken croquettes make a sauce of tablespoons of butter, tablespoons of flour, cup of milk, season with salt, pepper, parsley and lemon juice. add pint of cut chicken. when cool, shape into croquettes, roll in bread crumbs, beaten eggs, again in bread crumbs. fry in hot fat.—mrs. marjorie w. hamlin. —— –– cheese fondu scald pint of milk in a double boiler. stir into it cup of grated cheese, cups of stale bread crumbs, tablespoons of butter and teaspoon of salt. heat slowly and stir into it the well beaten yolks of eggs and take at once from the fire. let get cold, then fold in the stiffly beaten whites of the eggs, turn into buttered ramkins and bake twenty minutes in a moderate oven.—mrs. m. b. root. — ×– macaron | western put one package of warner's macaroni into a stew pan well filled with boiling water that has been liberally salted, boil till macaroni is tender, then pour in colander to drain. fry four slices of medium fat bacon, remove bacon from pan, add two cups of canned tomatoes and a teaspoonful of paprika pepper, and simmer for five minutes. put the macaroni into a baking dish, sprinkle over some grated or sliced cheese, pour over the bacon fat and tomatoes, and bake in a moderate oven for fifteen minutes. garnish top with fried bacon. serve hot. this dish serves as both vegetables and meat. serves six to eight persons. — – noodles in casserole cook noodles in salt water until tender, drain thoroughly in colander, then put a layer in casserole and cut up cheese and butter over it. put another layer of noodles and cheese until dish is filled having noodles on top. over all pour one cup of thin white sauce and last buttered cracker crumbs. bake until brown.—mrs. elizabeth gilson. ©- italian spaghetti one slice of bacon, fried brown, remove bacon, quart of tomatoes, lump of butter size of walnut, green pepper cut up fine, sprigs of parsley, salt. let all boil about three hours. boil one package of warner's spaghetti till tender, drain, blanch, pour the above sauce over and serve hot. very good.—miss helena m. bahn. — ×– baked macaron i with cheese boil one package of warner's macaroni in plenty of boiling salted water until tender. warm a deep pudding dish and butter well; place in this a layer of the macaroni, then a layer of grated cheese, sprinkle over this salt and pepper and small pieces of butter, then add another layer of macaroni and cheese, finishing off with the cheese, pour over a cup of rich milk or cream and bake half an hour. salt, small piece of butter, tablespoons of vinegar. cook until the con- sistency of cream.—mrs. eugene freeman. - — – pepper salad to cottage cheese add pimento and a few chopped nuts or olives. pack hard into green pepper cases which have been carefully washed and have had the seeds removed. chill and cut in thin slices. serve on lettuce with french dressing.—mrs. thomas metcalf. stuffed cucum ber salad select short stubby cucumbers, pare, cut in halves lengthwise and scoop out seeds and put to crisp in cold salt water. half an hour before serving time, drain, and fill the centers with broken shrimp meat mixed with a few chopped stuffed olives and moistened with mayonnaise. arrange each individually on lettuce leaves and garnish with parsley.-mrs. m. heid., w. m. — – cabbage salad shred one savoy cabbage and one onion very fine with cabbage cutter. serve on lettuce leaves with mayonnaise or french dressing.—mrs. elizabeth gilson. — – macaron i sala.d with pimentoes boil one package of warner's elbow macaroni for twenty minutes in salted water. drain and run cold water over it. then add one green pepper, one small onion, one stock of celery, some olives, one can pimentoes, salad dressing and serve cold. — – combination salad one package of warner's macaroni, can of peas, cups of diced carrots, cups of diced celery, large cucumber sliced thin. mix, cover with mayonnaise and juice of one lemon, dash paprika.-mrs. m. heid., w. m. — – fruit salad two oranges, grape fruit, bottle of maraschino cherries, # lb. of walnut meats, bananas. cut in small pieces. serve in half oranges with dash of whipped cream on top.–mrs. kate l. bahn. — – apple, nut and celery salad two cups of chopped apples, cup of diced celery, cup of broken walnut meats, tablespoon of lemon juice, sweet cream, dressing, lettuce, shredded dates. mix together the apple, celery and nut meats. add lemon juice and dressing. arrange in a border of lettuce leaves and garnish with extra dressing, the nut meats and a few shredded dates.—mrs. m. heid., w. m. — – fastidious salad dice slices of pineapple, orange, banana, shred a green pepper, % lb. of malaga grapes. put in bowl and add tablespoons of tomato (chill). place a tablespoon on lettuce leaf and add mayonnaise and whipped cream. garnish with candied cherries.—mrs. m. heid., w. m. — x- salad dressing two teaspoons of salt, teaspoons of mustard, tablespoons of sugar, tablespoons of flour. add one cup of milk slowly then two eggs beaten thoroughly. small piece of butter, one-half cup of vinegar. stir slowly until thick.-mrs. harry e. bahn. — - mayonnaise dressing mix % teaspoon of mustard, teaspoon of salt, tablespoon of sugar, pinch of cayenne, yolks of eggs, cup of olive oil, tablespoons of vinegar, tablespoons of lemon juice. whip yolks until thick. add dry ingredients and drop the oil with teaspoon until half is used. thin with vinegar and lemon juice alternating with rest of oil.-miss clara wyker. to taste. steam four hours (no flour). serve with whipped cream sweetened with maple sugar.—mrs. h. e. donaldson. — – bread pudding mix cup of bread crumbs, tablespoon of butter, pinch of salt. add $ cup of brown sugar, teaspoon of soda dissolved in cup of sour milk, cup of flour, teaspoon of cinnamon. steam one hour. —— – pudding sauce one cup of sugar, small piece of butter, cup of water, juice and grated rind of lemon, egg beaten light, little salt. cook until thick.-mrs. mary smith. — - - cottage pudding one tablespoon of butter, cup of sugar, % cup of milk, eggs, tear spoon of baking powder, % cups of flour. serve hot with lemon sauce.— mrs. ashley. — - cake pudding two cups of flour, cup of sugar, teaspoons of baking powder, table- spoon of butter, egg, % cup of milk. — – lemon sauce one egg, # cup of sugar, tablespoon of cornstarch, lemon flavor and boiling water.—mrs. fred wackerle. graham pudding two cups of graham flour, % cup of lard, cup of milk, cup of molasses, cup of raisins, egg, teaspoon of cloves, cinnamon, allspice, . teaspoon of soda. boil or steam for two hours. serve with sauce.—mrs. h. andrews. — – bird’s nest pudding cover baking dish with tart apples, cored and cut in pieces, pour over them batter made as follows: egg, tablespoons of butter, % cup of sweet milk, cup of sugar, teaspoons of baking powder, % cups of flour, vanilla or lemon extract. bake one-half hour and serve hot with nutmeg sauce.—mrs. selma r. gehm. — – - nutmeg sauce one heaping tablespoon of cornstarch, cup of cold water. pour over this mixture cup of boiling water, place over fire and stir occasionally until it boils. add cup of sugar, $ teaspoon of salt, % teaspoon of grated nutmeg. simmer for one-half hour then add tablespoons of butter, strain, serve hot. one-half teaspoon of cinnamon may be added instead of the nutmeg.-mrs. selma r. gehm. —$x- cup custard two eggs, cups of milk, tablespoons of sugar, $ teaspoon of corn- starch, pinch of salt. mix cornstarch with sugar. add to slightly beaten eggs. pour on milk slowly and add salt. flavor to taste and set cups in pan of water. place in oven to cook until thick.-mrs. fred kies. — – burnt cream three cups of sweet milk, tablespoons of cornstarch, cup of brown sugar, $ lb. of walnut meats, vanilla and piece of butter. put sugar in frying pan. let brown, being very careful not to let it burn, which it will do very easy. turn into moulds. serve cold. whipped cream adds to it greatly. try this.-mrs. martha bump. — - caramel custard brown tablespoons of sugar, then melt in pint of boiling milk. add tablespoons of sugar to yolks of eggs well beaten. add to milk then set ib, figs chopped fine, % cups of sifted flour. steam three and one-half hours, or can be baked about one hour, and warmed by steaming. sauce.—one cup of sugar, egg beaten to cream. bring to a boil / cup of milk. while boiling, turn it over beaten egg and sugar. add a pinch of salt, teaspoon of vanilla and beat all together.—mrs. mary a. smith. — – carrot pudding one cup of grated carrots, cup of grated potatoes, cup of raisins, cup of suet, cup of currants, a small piece of citron and lemon chopped fine, % cup of sour milk, teaspoon of soda dissolved in milk, heaping cup of flour. mix together and steam one hour.—mrs. otto maas. — – orange pudding one quart of milk, salt, sugar to taste, tablespoons of cornstarch, yolks of eggs, whites for frosting, oranges, cup of sugar. peel and cut oranges into very small pieces and cover with cup of sugar.—mrs. eugene freeman. - banana pudding one quart of sweet milk, eggs, % cup of sugar, scald all to a soft custard. when cold, flavor with vanilla. have a dish with peeled bananas sliced thin and a few slices of sponge cake. pour the above over and set away to cool. cake may be left out.—mrs. eugene freeman. — – - steam ed cho.colate pudding three-quarters cup of granulated sugar, tablespoon of butter, egg, a cup of sweet milk, % cups of flour, % teaspoons of baking powder, squares of chocolate, melted, cooled and stirred in last. serve warm with whipped cream and vanilla, to taste.—mrs. ella t. price. —&— eggless cho.colate pudding put cupfuls of milk and square of chocolate in double boiler, stirring occasionally as chocolate melts. mix together cup of sugar, a little salt and tablespoons (scant) of cornstarch. wet this with cold milk and stir into the hot milk. cook ten minutes. add vanilla and cool in cups. serve with whipped cream.—mrs. kate c. weller. - — – chocolate pudding one cup of bread crumbs, cups of hot milk, pour over bread crumbs and let stand a few minutes. one egg beaten with cup of sugar, add to pudding. one square of grated chocolate or tablespoons of cocoa. bake in moderate oven and serve with hard sauce or spanked cream.—mrs. ada henes. — x- suet pudding one cup of suet chopped fine, # , cup of brown sugar, cup of molasses, cup of sweet milk, cup of raisins, cups of flour, eggs, teaspoon each of soda, cinnamon, cloves, nutmeg. steam two hours.-mrs. pearl stevens. — – suet pudding mix cup of chopped suet in cups of flour, add teaspoons of baking powder, teaspoon of salt, tablespoon of sugar, % cup of seedless raisins, cup of milk. steam two and one-half hours. sauce.—one cup of sugar, tablespoons of flour, teaspoon of salt, small piece of butter, % cup of milk. pour boiling water on until thick. flavor with teaspoon of nutmeg and tablespoon of brandy.—mrs. catherine siler. — ×– apple tapioca pudding wash cup of pearl tapioca and put it in double boiler with a quart of warm water and cook until transparent. stir often and add teaspoon of salt. peel and core apples then put them in a round baking dish and fill the holes where cores came out with sugar. pour the tapioca over them and i flour, cup of currants or raisins, teaspoons of cinnamom, i teaspoon of cloves or nutmeg. drop on tins and bake not too fast.—mrs. emma, barnes. — ×– macaroons two cups of finely chopped almonds, eggs, tablespoons of flour, cup of sifted pulverized sugar. beat eggs very light. beat in flour slowly then sugar by spoonfuls. add the nut meats last. bake on buttered tins.- mrs. l. e. meloling. — – cho.colate macaroons blanche and grate lb. of almonds. beat the whites of eggs with % ib. of powdered sugar, lb. of grated chocolate. bake in buttered tins. drop with teaspoon which has previously been dipped in cold water.—mrs. elizabeth b. sharrer. — ×– oatmeal macaroons three cups of oatmeal, cups of flour, cup of raisins or cocoanut, % cups of sugar. mix above together and add cup of butter, tablespoons of milk, well beaten eggs.-mrs. e. schamu. — – marguerites beat the white of egg with tablespoons of xxxx sugar. spread on saltines and sprinkle with chopped nuts. put in oven to brown.—mrs. martin hurst. — x- date drops three cups of sugar, cups of butter, eggs, cups of flour, lbs. of dates, lbs. of chopped nuts, teaspoon of cinnamon, teaspoon of all- spice, teaspoon of soda in a little warm water. beat whites of eggs last. mix nuts in flour and bake in a moderate oven.—mrs. l. e. meloling. — – peffern ise two eggs, % cups of sugar, cup of butter and lard, % cups of molasses, teaspoon of cloves, teaspoon of allspice, cup of citron cut fine, tablespoons of anise seed, cup of hot water, small teaspoons of soda dissolved in the hot water. flour to make stiff dough. make in small balls. bake in a quick oven. frost with thin frosting.—mrs. martin hurst. — – charlotte russe one pint of sweet cream, # oz. of gelatine, % cup of hot milk, whites of eggs, small teaspoon of powdered sugar, teaspoon of vanilla. whip cream very light and dissolve gelatine in the hot milk but do not boil it. whip egg whites to a stiff froth. mix the cream, eggs and sugar. flavor with colton’s extract. stir in gelatine last but not until it is cool.-mrs. bertha. heid. — – cream puffs one cup of flour, teaspoon of salt, cup of boiling water, % cup of butter, eggs. add salt and butter to the water. when boiling add the flour, all at once, stirring constantly until the mixture leaves the side of pan; remove from the fire and add the unbeaten eggs one at a time, beating continually. drop by spoonfuls onto a buttered pan about two inches apart. bake in a moderate oven for twenty-five minutes. when cool, with a sharp knife, make a cut in the top or side and fill with a cream filling or with whipped cream.—miss louise axtman. — ×– fried cakes - one cup of sugar, tablespoons of butter, tablespoons of lard, cup of sweet milk, eggs well beaten, tablespoons of baking powder, % teaspoon of salt, % teaspoon of ginger, nutmeg to flavor. flour enough to roll out. when frying cakes have a deep basin of boiling water on stove. as you lift the cakes from the fat dip quickly in and out of the water to wash off surplus grease.—mrs. ella t. price. stage. beat into the beaten white of an egg. add j lb. walnut meats.-mrs- george w. henes. — – divinity fudge two and one-half cups of karo syrup, % cups of sugar, % cup of cold water, whites of two eggs, cup of any kind of nuts. mix the sugar, syrup. and water, and boil until when dropped in cold water the mixture will form a firm ball between the fingers. have the egg whites beaten stiff and pour half the boiling mixture over the eggs, beating constantly. return the remaining half of mixture to stove and boil until, when dropped in cold water, it forms a hard ball, then remove from the stove and pour slowly into the first half, beating constantly. add nuts and flavoring. pour into a buttered pan or platter and cut in squares.—mrs. george lehne. — – karo fudge two squares of chocolate, cups of granulated sugar, % cup of karo, % cup of milk, tablespoons of butter. boil ten minutes or more, or until it makes a soft ball (in cold water). take from fire and stir until it creams- add vanilla.-mrs. sarah gettman. — ×– karo fudge two and one-half cups of sugar, % cup of karo syrup, cup of water- boil until it threads from spoon. beat the whites of eggs, then beat all together with teaspoons of vanilla, cup of chopped nuts, pour out on buttered pan. can be made without nuts.-mrs. martin hurst. — – popcorn fudge pop a quantity of corn and grind about cups. after grinding boil cups granulated sugar, cup of molasses or corn syrup, % cup of water and a pinch of salt until it is past the soft ball. take from fire and pour on the stiff beaten whites of eggs. whip until smooth and flavor, then add popped corn. pour in tin same as any fudge. when partly cool mark and break when cold.-miss lena graves. — – cho.colate fudge two squares of chocolate, cups of sugar, teaspoon cream of tartar, pinch of salt, cup of milk, tablespoon of butter, teaspoon of vanilla. melt chocolate, add sugar, cream of tartar, salt and milk. stir until it boils. cook without stirring until it forms a soft ball when dropped in cold water. remove from fire, add butter vanilla, and let stand until cold. beat until creamy, put on waxed paper and cut.—miss margaret e. richberg. — ×– choco late fudge two cups of sugar, cup of milk, butter the size of a walnut, squares of bitter chocolate or tablespoons of cocoa. boil until it forms a ball in cold water. add a teaspoon of vanilla and remove from the fire. beat until stiff. nut meats may be added if desired. pour into a greased pan and cool.-miss melba. hall. — - cho.colate caram els two cups of molasses, cup of brown sugar, cup of milk, /; lb. of chocolate, butter the size of an egg. beat all together. boil until it is crisp. beat until it sugars. turn in flat tins. cut in squares when nearly cool.- mrs. ella r. aiken. — – peanut penoche candy two cups of brown sugar, % cup of milk, cup of peanut butter. mix sugar and milk in a saucepan and boil until the soft ball stage. remove from fire, add peanut butter and beat until thick. pour into a buttered pan and cut in squares.—mrs. sarah gettman. —— ×– peanut crisp one lb. of granulated sugar in an iron sauce pan. stir over fire, until it royal j. houghton contractor and builder liverpool, n. y. chas. g. schamu d. d. s. peters on salina street ** it pays to cross the bridge to the live store for your clothes. nicholas m. peters clothing co. - north salina street irwing r. gilson steam, hot water and vapor heating liverpool, n. y. john stoecker’s sons jewelers north salina street syracuse, n. y. wm. dopffel insurance and real estate agent mortgages bought and sold phone james north salina street vegetable soup without meat tablespoons each of chopped carrots, parsnip, turnip, celery, onion, rice, or other preferred vegetables. melt tablespoons butter (or, if you have it, same amount of fat rendered from nice suet). put in the vegetables and cook carefully without browning for minutes, stirring often. then add pints of water. cook till all are tender, salt to taste. mrs. j. a. rathbun english carrots or slices bacon, canned potatoes tomatoes, salt, pepper onion tablespoon flour chop carrots and potatoes, boil in salted water till tender, -and-drain. fry bacon and sliced onion together, add to vegetables with a can or less of tomatoes, the salt and pepper. thicken with the flour stirred with a very little water. boil a little longer. mrs. d. b. dennison potato scald quart milk with slices of onion. cook medium sized potatoes, put them through the ricer and add to milk with salt, a tiny bit of red pepper, celery salt or celery stalks. thicken with a teaspoon flour rubbed smooth with soft butter size of an egg. cook up once, strain, and serve with chopped parsley and hot crackers. clara. h. chace clam chowder quarts round clams quarts onions quarts potatoes pounds fat salt pork grind pork, and put in kettle to try out. grind clams, and strain liquor. peel and slice or dice potatoes. cook till nearly done then add clams and liquor, salt and pepper to to taste. thicken with a little flour and lastly, add pint of hot milk. mrs. r. h. wilcox clam fritters clams, pint clam liquor, heaping pint flour, beaten eggs, soda size of a pea dissolved in water. add the chopped clams to a batter made of the other ingredients. fry in smoking hot lard. mrs. mary wolfe lobster newburg take out the meat from cooked lobsters and cut in delicate slices ; put tablespoons butter in the blazer of a chaſing dish and when it melts put in lobster and cook or minutes : add teaspoon salt, # of pepper, nutmeg, tablespoons sherry wine; stir cup cream into beaten yolks of eggs and add to the lobster mixture. serve as soon as the eggs thicken the sauce. mrs. s. c. haley scalloped oysters pint oysters # cup bread crumbs tablespoons oyster liquor cup cracker crumbs tablespoons milk or cream, cup melted butter salt and pepper brown crumbs slightly and mix with butter. sprinkle a thin layer of crumbs in shallow baking dish buttered. cover with oysters, sprinkle with salt and pepper ; add half of oyster liquor and half of milk; repeat, and cover top with rest of crumbs. bake about minutes. mrs. charles r. heath devilled crabs hard shelled crabs small teaspoon mustard + pound butter pepper and salt cook crabs ; pick meat from shells, and mix with equal quantity of bread crumbs. work butter to a light cream, mix with mustard, pepper and salt, stir carefully into crabs and crumbs ; wash shells, fill with mixture, cover with buttered crumbs, brown quickly in hot oven. nellie beebe steamed salmon pudding can salmon eggs tablespoons melted butter cup fine stale bread crumbs salt and pepper drain the liquor from salmon and set aside. take out all bones, chop salmon fine and rub to a paste with the butter. beat eggs very light, stir in the crumbs, salt, and pepper, and mix well with the fish paste. turn into a buttered mold and steam hour. sauce into cup hot milk in double boiler, stir tablespoon corn- starch dissolved in of cold water ; add the salmon liquor, teaspoon lemon juice, tablespoon melted butter, salt and pepper to taste. pour over pudding, and serve as a fish co tºrse. mrs. leon dickenson halibut baked in tomato sauce lay the portions of fish in boiling water for a moment to remove the skin, then remove the bones. rub well with salt and pepper ; make a sufficient quantity of tomato sauce, or use a can of campbell's tomato soup without diluting. lay the fish in a baking pan ; cover with of the sauce, and bake an half hour if the slices are an inch thick. cover the pan. when done, pour the remaining sauce over the fish. mrs. coates beef loaf pound ground beef # teaspoon pepper tablespoons melted butter teaspoons salt cup dry bread crumbs beaten egg when these are well blended, add milk slowly. work in as much as the loaf will absorb without showing a surplus. mrs. coates meat souffles cups chopped meat tablespoon chopped parsley cup milk eggs cup cream tablespoons flour tablespoons butter seasonings to taste use veal, lamb, chicken, or turkey, for the meat. melt butter, add flour and stir till smooth. add cream and milk and stir till it thickens. add meat, thoroughly heated, then the beaten yolks of eggs. take from fire and cool. when ready to use beat whites of eggs, add to meat. bake minutes in hot oven. mrs. l. m. allyn creamed chicken one good sized fowl boiled until tender. separate the meat into rather small pieces, but do not cut fine. make a thick sauce of tablespoons butter, even tablespoons flour, cup cream and cups chicken stock; salt to taste. heat thoroughly in double boiler, add chicken and cook at least hour. mrs. e. c. hall mutton with rice cut mutton in small squares and stew with onion until tender ; season to taste. cook cup rice in the usual way. put in baking dish in alternate layers ; turn over it cup cream ; sprinkle parmesan cheese over the top and put in a brisk oven to brown. mrs. g. d. stanton cinnamon buns cups milk yeast cake cups sugar cup currants a cup butter a little cinnamon pinch of salt flour to mix scald milk, when lukewarm add cup sugar, salt, yeast dissolved in as little water as possible, and flour to make a stiff batter. let rise over night. in the morning work in the butter, currants, cinnamon, the other cup of sugar, and flour enough to mix as biscuit. roll out shape as biscuit, let rise in pan till light and bake. mrs. j. w. phillips oatmeal bread cups oatmeal, quart boiling water, small cup molasses, tablespoons lard, teaspoons salt, yeast cake dissolved in # cup water, quarts pint flour. stir oatmeal into the water with molasses and lard. let stand till cool. add the rest and knead well. raise over night; make into loaves and bake ; hours. harriet fish brown bread cups cornmeal cup sour milk cups flour cup molasses cups sweet milk # cup raisins, salt it is better to scald meal first with boiling water, using milk to make like cake batter. wash raisins and roll in flour. mix all together, beat well. steam hours. mrs. l. p. allyn dumplings for soup eggs, as much milk in quantity as the eggs, teaspoons cream of tartar, of soda. flour to make a stiff batter. drop from spoon into boiling soup or stew. keep tightly covered for minutes. mrs. mary waterman wilcox never-fail brown bread cups indian meal teaspoon soda cups pettijohn flour teaspoon salt # cup molasses cup sweet, sour, or butter cup lukewarm water milk if milk is sour use a little more soda. steam or hours. hannah miner sunshine gems egg scant cups flour cup sugar teaspoons baking powder cup sweet milk cup melted crisco or butter add butter last, and beat in thoroughly. have gem pans hot and well greased. mrs. ira. c. hoxie, corn bread cup meal tablespoons sugar | cup flour tablespoons butter egg salt cup milk teaspoon soda teaspoon cream of tartar cream butter and sugar, add beaten egg, then milk, then the flour, meal, salt, soda and cream of tartar sifted together. bake in a rather quick oven. mrs. charles aiken spider johnny cake large cup sour milk tablespoons sugar cup meal pinch salt cup sweet milk beaten eggs | cup butter teaspoon soda melt the butter in frying pan. mix all but the sweet milk and turn in upon the butter. pour the sweet milk over the top. set pan in oven and bake nearly an hour. mrs. c. c. packer e n t r e e s --- spaghetti with bacon break , pound spaghetti into small pieces ; put them into a sauce pan of boiling water, and cook for minutes, then drain and cool. bring pint stock to the boiling point, add the spaghetti and cook until quite tender. cut pound bacon into small pieces, fry for a few minutes, add this to the spaghetti with tablespoons of butter. season with salt, pepper and grated nutmeg. simmer for minutes ; turn out on hot dish and serve at once. jessie e. fish banana fretters cups flour # cup milk beaten egg . teaspoons baking powder salt tablespoons sugar bananas cut in small pieces sift flour, baking powder and salt together, add egg, milk and fruit; drop by spoonfuls into deep fat hot enough to brown bread while counting sixty ; drain on paper, sprinkle with sugar; serve at once. elizabeth a. burrows corn patties ears uncooked sweet corn grated, teaspoon salt, of pepper, egg beaten into tablespoons flour. mix and fry on griddle. nellie beebe baked cheese cups finely chopped or egg beaten light grated cheese a cup bread crumbs cup milk pepper and salt put in a buttered dish ; bake minutes in a quick oven. mrs. mary waterman wilcox egg omelet yolks of eggs well beaten, pinch of salt, pepper, and a level tablespoon of flour mixed to a smooth paste. add tablespoons milk and beaten whites of the eggs. cook in buttered spider. mrs. e. c. hall pineapple sponge tablespoons gelatine pint water pint can shredded pineapple large cup sugar dissolve gelatine in cup of the water. scald fruit and sugar in the other cup water, then stir in the gelatine. when cool and beginning to set, add the beaten whites of eggs. beat the whole with egg-beater till stiff. chill in a mold. serve with cream, or a custard made of cups milk, the yolks, tablespoons sugar and a little salt. clara. h. chace baked indian pudding quart milk cup sugar tablespoons meal # teaspoon each of salt and # cup molasses cinnamon eggs boil the milk, add the meal and cook minutes. let cool. stir in the beaten eggs and all the rest. bake in hot oven hours ; stir in cup cold milk at the end of hour. serve hot with cream or butter. mrs. lucy. p. lewis prune pudding stew pound prunes till soft, and rub through a sieve. stir in cup powdered sugar, add the stiffly beaten whites of eggs. bake in buttered dish minutes in moderate oven. chill, and serve with whipped cream, or soft custard made with the yolks. miss s. l. fish coffee cream # box gelatine cup sugar gill cold water º pint cream pint milk cup strong coffee soak gelatine in the cold water. heat milk to boiling point, add sugar; when dissolved pour over the gelatine, stir well, add cream and coffee. strain into a wet mold, and chill. helen f. wilbur cho.colate bread pudding quart milk pinch of salt tablespoons grated choc- cup sugar olate eggs tablespoons bread crumbs put bread, chocolate and milk in double boiler, and boil a little. take from fire, and add sugar, salt and beaten yolks. put in serving dish and bake or minutes. make meringue of the beaten whites with even tablespoons sugar. spread over top and brown slightly. serve cold. mrs. coates old fashioned tapioca pudding cup pearl tapioca cup sugar quart milk pinch salt eggs teaspoon vanilla soak tapioca in water over night. drain and put in double boiler with the milk. when well heated, stir in the egg yolks beaten with the sugar. stir till it thickens. add salt and vanilla. put in baking dish and cover with meringue made of the whites and tablespoons of sugar. brown lightly in oven. serve cold. hannah miner coffee charlotte whip , pint cream very stiff. soak scant teaspoons gelatine in tablespoons strong breakfast coffee. warm it just enough to melt the gelatine. add cup sugar and fold into the whipped cream very slowly. mix well. if a larger quantity is wanted add the stiffly beaten white of an egg to the cream. mrs. a. o. col.by rice pudding § cup rice quarts milk a cup sugar pinch of salt a cup raisins nutmeg to taste mix all together, bake in slow oven hours, stirring a few times to keep from settling. mrs. ida. f. wells cranberry steamed pudding a cup butter teaspoons baking powder cup sugar teaspoon salt cup milk eggs cups flour cups berries cream butter and sugar. sift dry materials together and add alternately with milk to sugar and butter, then the beaten eggs, lastly berries cut in half and sprinkled with flour. pour into buttered mold, steam hours. sauce.-cream cup butter, add slowly cup powdered sugar, cream again. add teaspoon vanilla or lemon. just before serving add cup boiling water, stirring hard. mrs. r. h. wilcox delight pudding pint bread crumbs cup flour a cup soft butter cup raisins cut in halves egg yolks teaspoon cinnamon cup milk teaspoon each of soda, salt, | cup molasses mace and cloves mix crumbs and butter, sift together flour, soda, salt and spices, work in raisins, and add to buttered crumbs. beat yolks of eggs, add milk, molasses, and beat all together. steam in a quart buttered mold. serve hot. sauce.—cream cup sugar with cup butter, add the egg whites beaten stiff, and vanilla or mace to flavor. mrs. alden fish plain pudding sauce tablespoon butter tablespoon of cold water # cup hot water # cup sugar * tablespoon corn starch nutmeg bring hot water and butter to a boil, add corn starch dis- solved in the cold water ; boil just a little ; add sugar and boil just enough to clear. flavor with nutmeg. excellent for fritters. mrs. coates orange cake cup sugar rounded teaspoon baking eggs / powder cups flour grated rind of orange # cup milk pinch salt beat eggs (leaving out white for frosting) and sugar with egg-beater ; add flour, baking powder and salt well mixed, half the orange rind, and lastly the milk and butter brought to a boil. bake in a very hot oven in two layers. make a boiled frosting with the other egg white and other half of orange rind, for the filling and top. mrs. c. h. briggs bermuda cake cup sugar cups flour cup butter cinnamon cups molasses cloves cup milk - nutmeg to taste eggs tablespoon soda raisins or dates cream butter and sugar, add molasses, beaten eggs, soda in the milk, spices in the flour, raisins or dates chopped and floured. bake in a loaf. makes a large cake. mrs. john p. gray eggless spice cake cup sugar teaspoon soda # cup butter } teaspoon salt cup sour milk } teaspoon nutmeg cups flour teaspoon ginger cup raisins # teaspoon cloves teaspoon cinnamon cream butter and sugar, add milk with soda in it. chop raisins and mix with some of the flour. sift salt and spices with remainder of flour, mix all together and beat well. bake in a loaf. mrs. ida. f. wells date bars cup sugar pound dates cup walnut meats cup flour eggs teaspoon baking powder little salt beat yolks with sugar till very creamy. mix flour, salt and baking powder, add the nuts, then the dates stoned and quartered. beat whites till stiff and stir into the yolks and sugar alternately with the flour mixture. bake in a large flat pan for minutes. cut in bars, and roll in powdered sugar. mrs. d. b. denison best of all fruit cake pound butter, pound sugar, pound flour, pounds raisins, pounds currants, pound citron, eggs, pound blanched almonds, pound figs, pound dates, cup straw- berry preserve, tablespoon rose water ; mace, cinnamon, allspice, cloves to taste. vanilla and lemon extract. good teaspoon soda sifted with flour and spices. bake hours in a slow oven. makes large loaves. mrs. r. h. wilcox cho.colate cake squares of chocolate a cup butter eggs cups flour cups sugar teaspoons baking powder a cup milk | teaspoon salt teaspoon vanilla dissolve chocolate in teaspoons water. cream butter and sugar, add beaten yolks, milk, chocolate, vanilla, and flour, with salt and baking powder in it. lastly the beaten whites. bake minutes, in loaf or layers. if an all chocolate layer cake is wanted, use the following as filling :- squares chocolate, cup confectioner's sugar, * tablespoon butter, hot water to mix. increase quantity by adding sugar and water. mrs. marion wilcox wheeler c o o k i e s oatmeal cookies cup dark brown sugar # cup chopped raisins cup butter and lard mixed a cup nut meats cut cups flour cup milk cups oatmeal (ground) . teaspoons vanilla teaspoon soda pinch salt cream butter and sugar ; sift soda and flour together ; mix all well, drop on buttered tins and bake. mrs. j. w. phillips brown sugar cookhes eggs teaspoons cream of tartar § cup butter and lard equally teaspoon vanilla cups brown sugar # teaspoon salt cups flour teaspoon soda in measuring sugar, pack solidly in cup. combine eggs well beaten, butter and sugar. add flour, soda, cream of tartar, and salt, mixed and sifted together ; then vanilla. roll thin, cut out, and bake as cookies. bessie w. heath lemon snaps quart flour, pint sugar, cup butter, eggs, teaspoon soda, juice and grated rind of lemon, tablespoons water, pinch salt. roll out thin, cut and bake as cookies. mrs. laura. h. packer molasses cookies or drop cakes a cup molasses a cup milk a cup sugar teaspoon soda dissolved in full tablespoon lard trifle hot water egg teaspoon ginger cups flour little salt mix well, drop by spoonfuls in pan and bake in moderate good oven. emily f. denison tomato mince meat quarts green tomatoes a cup cider vinegar pounds brown sugar tablespoon salt # pound citron tablespoon cloves pound raisins tablespoon cinnamon § cup suet teaspoon nutmeg chop tomatoes and drain. cover with hot water, and boil minutes. drain well. chop suet, cut citron fine, chop or cut raisins. put everything together in the kettle and cook about an hour. can while hot. add chopped apple to pies when baking. mrs. s. c. haley tomato butter pounds ripe tomatoes pounds light brown sugar pint vinegar ounce ground cinnamon ounce whole cloves boil gently hours, till thick. put into any jelly container. this is better after it has stood for a month or two. serve with meat, or use for sandwiches. nellie beebe gooseberry jam pounds sugar tablespoon cinnamon quarts berries tablespoon cloves pint weak vinegar tablespoon allspice put berries to cook with , the sugar. boil hour. add vinegar, spices, and balance of sugar. boil hour more. mrs. g. w. dunham thanksgiving cranberry jelly quart berries # cup sugar to each cup of large cup water juice cook berries and water slowly until tender. strain. measure juice, add to each cup cup sugar. cook slowly till it jellies (about minutes). pour into molds or any preferred dish. mrs. c. h. wolfe %gº º º the lºº ce recipes º chºe ſº sºy |º go. c/ | mary's chur november times publishing company, webster, mass ach usetts st mary's church aid cook book november southbridge, massachusetts respectfully dedicated to our beloved pastor the rew. dennis mullins officers and executive board of st mary's church aid society honorary president and treasurer: rev. dennis mullins eacecutive president . mrs. joseph ine. b. delehanty st vice-president . . mrs. william. h. mcgilpin nd vice-president . . . . mrs. george silk erecutive treasurer . . . mrs. patrick j. breen secretary . . . . . mrs. joseph. p. power clerk: . . . . . . mrs. catherine holden auditors -- . . - miss mary mocabe mrs. william fitzpatrick, mrs. eugene dani directors in charge food sale mrs. mrs. mrs. mrs. mrs. mrs. mrs. mrs. mrs. mrs. timothy wixted george silk michael troy” george l. tully john collins jose,ph. p. power: george egan thomas grime joseph ine. b. delehanty patrick cudihy *suggested cook book mrs. richard mcguirk preface the members of st. mary's church aid society, after careful preparation, take pleasure in offering their cook book to the public. in their endeavor to collect such a variety of carefully tested recipes as shall make the book a help to all, they are indebted to many friends for valuable contributions and suggestions. they are also indebted to the advertisers who have assisted in sharing the expenses of publication and they commend their pages to the careful attention of the readers. - the signature following a recipe does not always indicate that the same is original with the contributor but heartily recommended and endorsed. mrs. william. h. mcgilpin, chairman food. nov. . - contents breakfast dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . bread and rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... puddings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . cookies and doughnuts. . . . . . . . . . . . . . . . . . . . . . . . . . . soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . fish ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . meats . . . . . . * - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . salads ... . . . . . . . . . . . . . . . . . . . . . . . . - - - - - - - - - - - - - - - cold desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pickles and preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . candy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . miscellaneous . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . menus ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . st. mary’s church aid cook book velvet griddle cakes % cups four beaten egg yolks / tsp. salt cups milk tsp. baking-powder tosp. melted fat % thsp. sugar beaten egg whites measure, mix and sift the first ingredients; add the milk, egg yolks and fat, and mix thoroughly. fold in the stiffly beaten whites and cook according to general di- rections. - - shreddied weheat biscuit with strawberries prepare berries as for ordinary serving. warm biscuit in oven before using. cut or crush oblong cavity in top of biscuit to form basket. fill the cavity with berries and serve with cream or milk. sweeten to taste. peaches, blackberries, raspberries, blueberries, pineapple, bananas, and other fruit, fresh or preserved, can be served with shredded wheat biscuit in the same way. shredded wheat oyster, meat or vegetable patties cut oblong cavity in top of biscuit, remove top carefully and all inside shreds, forming a shell. sprinkle with salt and pepper, put small pieces of butter in bottom, and fill the shell with drained, picked and washed oysters. season with additional salt and pepper. replace top of biscuit over oysters, then bits of butter on top. place in a covered pan and bake in a moderate oven. pour oyster liquor or cream sauce over it. shell fish, vegetables, or meats may also be used. st, mary’s church aid cook book oat meal bread pour cups of boiling water over cup rolled oats. add # cup of molasses, tablespoon lard, teaspoon salt. when luke warm add yeast cake, dissolved in a littie warm water, then add enough bread flour to make a firm dough, let rise over night. enough for loaves. bake % hours. mrs. roycroft excellent brown bread c. sour milk % c. molasses c. sweet milk tsp. soda c. indian meal salt c. flour put in small greased pail and be sure cover fits tightly and steam hours. be sure to keep boiling every minute. mrs. m. f. maloney. brown bread c. corn meal / tsp. salt c. rye meal c. molasses / c. wheat flour c. buttermilk tsp. soda dis. in milk / c. raisins cut in half and steam hours. mrs. c. l. carney german bread qts, flour % pt. water c. sugar % lb. butter (put in thisp. salt milk) pt. milk when luke warm put in dissolved yeast cake. mix soft, let rise over night. in morning, roll in thick and put in round flat cake pans. raise about hour. when ready for oven take a fork and pick the top of each loaf slightly and spread a little butter, sprinkle with sugar and cinna- mon. bake hour in hot oven. while raising it must be kept very warm. the above makes loaves. elizabeth wald st, mary’s church aid cook book steamed brown bread c. white flour level tsp. salt c. corn meal flour tsp. baking soda c. graham flour tsp. baking powder % c. white sugar c. sour milk */ c. molasses raisins if wanted steam hours and put in oven to dry off. mrs. renaud oatmeal bread . c. rolled oats large handfull salt c. boiling water c. molasses thsp. lard yeast cake put in flour until stiff with spoon. pour boiling water over oatmeal and let stand until luke warm. then add other ingredients. put in warm place to rise. when light put in pans. let rise again and then bake % hours. mrs. p. callahan health bread qt. bran % c. n. o. molasses pt. common white flour tsp. soda (dissolved pt, sour milk in molasses) nuts and raisins may be added when desired. this bread is worth hundreds of dollars in doctor's bills, and will put real big dollars into the pocket of the woman making it for sale; it means health and long life to the one who eats it. mrs. m. borgeson, westville health bread cup milk / cup warm water thep. sugar level tsp. salt the p. butter level cups bran yeast cake level g. graham flour heat the milk and add sugar and butter. when luke- warm, add the yeast, softened in / cup of warm water, then the salt, bran and flour. beat well, and let rise till double in bulk. divide into two loaves, knead and put in pans. let it rise again and bake in a moderate oven minutes. st. mary’s church aid cook book tea biscuit i c. scalded milk yeast cake dissolved in thesp. sugar %, c. water , thsp. shortening g. bread flour % tsp. salt put the sugar, salt and shortening in a mixing bowl, add scalded milk; when lukewarm add dissolved yeast cake; add cups of fiour slowly, beating to a light batter, let rise to double the bulk; add cup of flour, rise again, shape on moulding board, brush with melted butter, cover and rise till light. bake in a quick oven for to minutes. mrs. w. h. mcgilpin baking powder biscuit cups flour % c. milk and water in tsp. baking powder equal parts tsp. salt thsp. butter thsp. lard mix and sift dry ingredients (twice), work in butter with fingers; add gradually the liquid, mixing with knife to a soft dough. it is impossible to determine the exact amount of liquid, owing to the difference in flour. toss on a flour board, pat and roll lightly to % inch in thick- ness. shape with a biscuit cutter. place on buttered pan, and bake in hot oven to minutes. if baked too slow the gas will escape before it has done its work. - mrs. charles simpson delicious feathery corncakes sift together cup flour, cup cornmeal, thºsp. sugar, tsp. salt, tsp. cream of tartar. add % tsp. soda to c. sour cream and eggs. beat all together vigorously and bake in hot oven minutes. mrs. george silk strawberry shortcake two scant cups of flour (sifted once), dessertspoonful shortening, tablespoonfuls of sugar, pinch of salt, level teaspoons baking powder, egg, milk enough to wet dough, but not too much. mrs. marguerite ryan st, mary’s church aid coºk book nut bread cups flour % g. nut meats !/ e. sugar egg in cup filled with tsp. baking powder milk / tsp. salt stir dry mixture together with nuts; butter pan well. let it stand hour before baking. bake of an hour. mrs. frank j. powers nut bread e. flour tsp. salt % c. sugar c. broken nut meats tsp. baking powder % g. milk tsp. soda egg mix dry ingredients with muts, then add milk and egg. add cup chopped raisins. c. holden rye muffins c. rye flour c. milk g. flour egg c. sugar thºp. melted butter tsp. salt tsp. baking powder mix and sift the dry ingredients; add milk gradually, egg well beaten and melted butter. bake in hot oven in buttered gem pans minutes. mrs. charles simpson muffins sift together cups flour, / tsp. salt, tsp. baking powder and thsp. sugar. add gradually well beaten egg and thºsp. melted butter. bake in buttered gem pans in hot oven minutes. mrs. j. j. hogan, sr. graham or rye muffins c. white flour tsp. baking powder % c. graham or rye flour tsp. salt c. sugar egg cook in gem pans, well greased. miss josephine delehanty st. mary’s church aid cook book date–nut bread c, dates and nuts (to- g. milk gether) . c. flour c. sugar tsp. baking powder egg tsp. salt let rest minutes. bake in moderate oven about minutes. mrs. a. g. shepard egg muffins thesp. sugar c. flour thºsp. butter tsp. baking powder egg pinch of salt g. milk c. holden mufftns c. sifted flour thsp. shortening tsp. baking powder egg tsp. salt c. milk tsp. sugar bake in muffin tins in hot oven. makes twelve medium size muffins. mrs. walter conners pop-overs e. flour tsp. butter c. sweet milk tsp. salt eggs bake in cups in a quick oven minutes. serve hot with a sweet sauce. mary a. ryan popovers egg . o. flour c. milk / tsp. salt sift salt with flour. beat egg and add to milk; add to dry mixture until smooth and full of air bubbles. fill well-greased gem pans full. bake in hot oven about minutes. miss josephine delehanty st. mary's church aid cook book popovers two cups of flour, sifted twice with tsp. of baking powder, % tsp. of salt, cups of milk, egg beaten very light. beat for minutes and bake in hot, buttered gem pans in a brisk oven. serve at once. a. s. kane popovers c. flour c. milk tsp. salt egg beat together with an egg beater. bake in a hot oven in gem pans. mrs. walter conners rusks c. bread dough tsp. nutmeg % c. sugar flour enough to make thºsp. butter soft dough eggs mix beaten eggs with dough, beat milk, butter, sugar, add to dough. knead thoroughly. let rise and make into round balls. place close together in pan. let rise until light. bake minutes. katherine ryan st. mary’s church aid cook book combination cake c. flour tsp. butter, level c. sugar % e. milk tsp. baking powder egg sift flour, sugar and baking powder twice. melt butter in milk and add egg. stir into other ingredients. line pan x , in. high with pie crust rolled thicker than for pies. fill with sour milk pie filling made as follows: eggs tsp. minute tapioca % c. sour milk pinch of salt % c. chopped seeded nutmeg, cinnamon, cloves raisins - to taste c. sugar beat eggs and add sour milk, beat until smooth. add other ingredients and stir. put combination cake on top and bake min. in slow oven. mrs. w. thresher sour cream cake c. sour milk with % c. flour / tsp. soda tsp. baking powder egg yolks beaten well almond and vanilla c. sugar flavoring egg whites beaten stiff mix egg yolks, sugar, cream, flour, whites of eggs. make frosting with other white. . c. sponge cake take the yolks of eggs well beaten add whites beaten light. c. of sugar and beat together well c. flour, tsp. baking powder, tsp. of lemon extract, % c. hot milk. mrs. sarah shattuck coffee cake g. flour c. sugar c. butter c. raisins c. coffee tsp. soda c. molasses spice of all kinds two loaves. mrs. t. p. wixted st. mary’s church aid cook book jelly roll c. sugar pinch salt fresh eggs - / tsp. baking powder c. flour tsp. vanilla extract put yolks and whites in separate bowls, beat yolks till light then add sugar, little at a time, salt, baking powder and vanilla. lastly fold in the beaten whites, put in long flat tin and bake in ſhot oven, minutes; when done turn on damp cloth, spread jelly and roll quickly; sprinkle top with powdered sugar. mrs. rose mcnally white cake % c. butter tsp. baking powder % c sugar beaten whites of eggs / c. milk added last - c. four - vanilla or lemon flav. mrs. m. f. maloney fruit cake c. sugar level thisp. salt thsp. lard or butter lb. raisins eggs lb. currants c. molasses % lb. citron thsp. cinnamon tsp. soda dissolved in nutmegs grated water th p. cloves and allspice flour enough to stiffen bake in a slow oven. mrs. john glover sour cream cocoa cake eggs beaten light heaping thisp. cocoa c. sugar vanilla - little salt % c. pastry flour % c. thick sour cream / tsp. cream tartar in with tsp. soda stirred flour. in until it foams a dessert spoon of cider vinegar may be added last thing before putting in pan. bake in moderate oven about min. mrs. t. p. wixted st, mary’s church aid cook book coffee cake take c. of sugar and thsp. of butter and mix well. add or eggs well beaten. dissolve tsp. of soda in cupful of cold coffee and mix with sugar, butter and eggs. then add c. of flour, with tsp. each of cloves, cinnamon and nutmeg. last of all put in c. full of raisins. mix well, and bake slowly. mrs. james b. laughnane dark cake without eggs c. sugar % c. butter c. sour milk c. raisins seeded and chopped tsp. cloves tsp. nutmeg tsp. cinnamon tsp. soda dissolved in little hot water e. flour have it quite stiff. bake in a moderate oven. catherine herber marble cho.colate cake c. sugar !/ c. butter c. milk c. flour eggs tsp. baking powder a few drops lemon extract into thsp. of this mixture grate squares of -ehocolate and add tsp. of vanilla. cake. beat well and marble with the mrs. j. f. power pork cake lb. fat salt pork put thru meat chopper c. boiling water c. sugar (brown or white) eggs tsp. soda g. molasses tsp. each cloves, cinna- mon, allspice c. flour or flour enough to mix rather stiff lb. raisins (flour fruit) lb. currants */ lb. citron cut up mrs. t. p. jowett st. mary’s church aid cook book cho.colate fudge cake level thsp. butter % level tsp. baking % c. sugar - powder sqs. melted chocolate eggs tsp. vanilla - % c. sifted pastry flour % e. milk cream butter, add sugar and chocolate, then unbeaten eggs and vanilla, beat together until very smooth. sift baking powder with / c. of the flour and add to other ingredients, then add remaining flour alternately with milk. make mixture stiff enough to drop from spoon. bake in loaf or layers. frosting c. sugar pinch of salt / c. milk or cream large piece of butter square chocolate tsp. vanilla boil all together until a soft ball is formed, beat until thick enough to spread. - sally mallahy welvet sponge cake eggs beaten lightly and tsp. cream tartar foamy / tsp. soda c. sugar / c. boiling water stir- c. flour - red in slowly - beat all thoroughly ; add flavoring to taste; bake in good owerl. miss n. f. ryan fruit cake c. of flour lb. citron c. sugar - tsp. cassia c. milk tsp. cloves . o. butter tsp. mace % c. molasses tsp. soda . g. currants nutmegs c. raisins yolks of eggs. use white for frosting. makes loaves. mrs. j. coggans st. mary’s church aid cook book cho.colate cake c. sugar level tsp. baking soda butter size of egg level tsp. baking pºwdr. egg large thsp. cocoa dis- c. sour milk solved in boiling water. g. four add cocoa last mrs. nellie houde feather cake one c. sugar, eggs and pinch of salt. beat these together thoroughly with the egg beater; then add c. four and tsp. baking powder, and lastly / c. heated milk and flavoring. beat thoroughly again and bake. this is very good, when orange is used for flavoring and frosting. anna m. laughnane. cream sponge cake eggs flour to fill cup thºsp. of water % tsp. baking powder c. of sugar a tsp. salt % thisp. of cornstarch tsp. vanilla separate yolks and whites. add water to yolks and beat till thick and lemon color. add sugar gradually, beat min. put cornstarch in measuring cup fill with flour, add baking powder and salt. sift and add to first mixture. when thoroughly mixed add stiff beaten whites and fla- voring. bake min. between and degrees. - anna m. laughnane light fruit cake c. sugar little salt tea c. butter large c, raisins eggs oz. orange peel g. four tsp. vanilla tsp. baking powder cream butter and sugar, add yolks eggs, flour, baking powder, raisins and orange peel, whites of eggs well beaten last. - mrs. o'donnell for successful home baking the right choice of baking powder is essential—a bak- ing powder that, in addition to raising the dough in just the proper manner, adds nutritive value to the food. when you use ru/wford “the wholesome” baking fowder everything you bake will be more wholesome, more delicate in texture, more delicious in taste than ever before. rumford always produces the same per- feet results at a reasonable cost. rumford restores to fine wheat flour the nutri- tious and health-giving properties removed in the process of bolting. rumford makes bake days an unqualified delight to thousands of successful, happy housewives, because rumford results in real baking perfection. each cam contains an order for a practical cook book, compiled by the principal of the boston cooking school. the rumford company., providence, r. i. st, mary's church aid cook book lace cake thsp. butter well cream- / tsp. salt ed / c. flour c. sugar well beaten eggs scant tsp. baking powder scant tsp. almond ex- c. uncooked rolled oats tract c. force breakfast food mix and drop from teaspoon on buttered tins. bake in quick oven. - mrs. oswald laliberte prize light fruit cake one cup butter, c. fine granulated sugar, tsp. salt, creamed together with the hand until of the consistency of whipped cream, eggs. add egg at a time until all are used. do not separate them or beat them up, but just drop one in at a time. c. of bread flour with rounded tsp. of baking powder sifted into it, c. of sweet milk. add a little of the flour and milk alternately until all are used, beat thoroughly, then add % c. small raisins, % c. citron, wash, drain and flour them well, then add to cake, beat again; add tsp. lemon extract. this makes a very large cake, but one could divide the ingredients for one loaf, using exactly half the quantity of each excepting flour. of this use c. with tsp. of baking powder. bake hour and minutes in a moderate oven. paper bottom and sides of pan before pouring cake in. chopped nuts may be added if one chooses. mrs. w. h. mcgilpin lightning cake % c. flour / c. butter c. sugar eggs tsp. baking powder milk / tsp. salt tsp. flavoring sift flour, sugar, baking powder and salt together three times. melt butter in / pt. measuring cup. break in eggs and fill cup with milk. add flavoring and stir into flour beat about minutes—until light. bake in a loaf tin in a moderate oven or in small muffin pans. mrs. p. j. breen pies the best comes last - pie crust %, c. flour / tsp. salt - - / c. shortening % c. iced water (about) mix and sift flour and salt. rub in c. fat with fork. add water to make a stiff paste. turn out on a lightly floured board and roll a inch thick. sprinkle with flour, add tosp. fat, cut in pieces. repeat folding and rolling, adding rest of fat during second rolling. handle as quick- ly and lightly as possible so that crust will be light and flaky. - - m. e. meagher blueberry pie with meringue c. sugar yolks eggs thsp. flour beat all together, add pint can of blueberries drained. bake with one crust and frost with the beaten whites and brown in quick oven. mrs. t. j. jowett apple custard pie raw apples - saltspoon nutmeg c. sugar eggs tosp. butter c. milk select juicy apples of a mild flavor, pare and scrape to a pulp. cream the butter and sugar, add the spice, the beat- en yolks of the eggs, the milk and the apple. line the plate with a crust and rim, fill with the custard and bake until firm. beat the whites of the eggs, add two thsp. sugar, pile it lightly on the pie, return to oven for a few minutes to brown. mrs. t. p. wixted st. mary’s church aid cook book cocoanut pie thsp. sugar thsp. corn starch c. milk c. cocoanut c. cream % tsp. vanilla eggs scald the milk. beat egg yolks light with sugar, add corn- stareh and mix with sealded milk. cook and stir until it thickens, take from fire, add cream and cocoanut and put away to cool. beat the egg whites stiff, add to the custard with the vanilla. bake bottom crust, brush over it the white of egg, put in the custard and brown in quick oven. grate little nutmeg over the top if you like flavor. - mrs. j. h. breen lemon pie to the grated rind of lemons and juice add yolks of eggs; take heaping thisp. of corn starch, mix with cold water; add boiling water, boil until it thickens; then add the lemons and eggs to this and sweeten to taste. boil a little while longer, and pour in baked crust. make frost- ing with the whites of eggs and tsp. of sugar. brown in oven. this makes a large pie. mrs. james laughnane banana pie line a deep pie plate with rich pie crust and bake a deli- cate brown. filling–take a scant c. of sugar in your sauce pan and cream into it a generous tsp. of butter (not melted.) beat in the yolks of eggs and heaping thsp. of flour then add cup of boiling water. cook, stirring constantly until thickened, add a little vanilla when cool. after the cream is cooled, slice into the cool crust a layer of bananas, alternate with a layer of cream. there should be layers of each. beat the whites of the eggs with tsp. sugar and spread on top. brown slightly in oven. serve cold. mrs. john tully st. mary’s church aid cook book lemon pie eggs % c. boiling water c. sugar the grated rind and juice heaping thsp. flour lemons - beat the yolks and white of eggs separately. to the beaten yolks add the sugar, flour, lemon juice and rind and lastly boiling water. cook in double boiler and when it begins to thicken add to it / of the beaten whites. stir this in thoroughly and let it cook until it is as thick as desired. use remainder of whites for the meringue on top of the pie. after custard has cooled fill a baked shell, pile the meringue on top and bake until meringue is brown. mrs. m. f. maloney custard pie eggs well beaten thsp. sugar pint milk beat eggs and sugar very light, add milk, little salt, cin- namon, nutmeg, thsp. cocoanut. bake in a deep plate in a slow oven. - mrs. c. l. carney squash pie % c. sifted squash; c. sugar; egg; c. boiling milk; / tsp. cinnamon; salt. this makes pie. - - mrs. j. coggans squash pie c. squash, eggs, pinch of salt, c. milk, (scald milk) % c. sugar. cinnamon to taste. mrs. herbert fitts lemon sponge pie % c. sugar, thsp. flour, butter size of an egg, melted; juice of large lemon, beaten yolks of eggs. stir all together, then add % c. cold sweet milk and beaten whites of eggs last. bake in crust in deep pie plate. mrs. j. w. smythe st. mary’s church aid cook book old fashioned mince meat bowls chopped apples, bowl meat, % c. molasses, pint old cider, lb. raisins, lb. currants, c. sugar, lbs. suet, chopped fine. qt. water, in which meat was cooked. salt, % lb. citron chopped fine. mix ingredients, heat gradually, stir occasionally, and cook slowly hours. add ground spices to taste after meat is cooked or when mak- ing pies. - mrs. oswald laliberte carrot mince meat steam lbs. of carrots, then chop fine, add qts. of apples chopped in medium sized pieces, lb. seeded raisins, lb. seedless raisins, (these take the place of currants) add / lb. citron, lb. of brow, a sugar, c. of molasses, lemons grated rind and juice, level tsp. all kinds of spice except ginger, add tsp. of ginger. put sugar, molasses and spice together, then mix with carrots, etc. let stand days before using. mrs. m. f. troy tomato mince meat one plº, green tomatoes, chopped and drained; rinse well in fresh water, drain again. add more fresh water and boil or min., then drain out all water. then add lbs. of white sugar, lbs. of raisins, qt. cranberries, cup strong coffee, c. vinegar, c. suet or butter, % c. of boiled cider, thsp. salt, cloves, nutmeg, cinnamon. chop cranberries and sweeten to taste before adding them. cook slowly and as long as any mince meat. mrs. frederick renaud. green tomato mince meat two qts of tomatoes chopped fine, drain off juice and cover with cold water and let come to a boil, scald min. and drain. - lb. of brown sugar lb. of seeded raisins . % lb. of chopped citron %, c. of suet - cook until thick. when cold add /, tsp. cinnamon, % cloves, % nutmeg. when making pie add lemon juice to taste. mrs. p. f. cuddihy st. mary's church aid cook book suet pudding c. molasses heaping tsp. soda mixed c. milk with molasses c. suet, chopped - % tsp salt % c. flour !/ tsp. cinnamon, cloves c. chopped raisins and nutmeg mix and sift dry ingredients. add molasses and milk to suet. combine mixtures and add raisins. turn into a buttered mold, cover and steam hours. serve with hard sauce. mrs. oswald laliberte nut pudding c. soft bread crumbs egg yolks c. scalded milk % c. sugar thsp. shortening juice and grated rind of c. chopped nuts lemon and c. chopped raisins stiffly beaten whites of % tsp. salt eggs mix bread crumbs, milk, shortening, nuts, salt, egg yolks, sugar, juice and rind of lemon. when all blended, add raisins and mix thoroughly ; then fold in whites of eggs; pour into buttered moulds. bake or min. serve with cream. mrs. oswald laliberte tapioca pudding put qt. of milk on stove and let heat, add large thsp. of minute tapioca, yolks of eggs, tsp. of lemon extract, pinch of salt, thsp. of sugar; stir until it thickens, re- move from fire, put into a pudding dish; then beat whites of the two eggs to a stiff foam and stir into the pudding. ( or bananas may be added if desired.) miss n. f. ryan pineapple tapioca pudding boil in double boiler min., heaping thsp. minute tapioca, c. sugar, pnich of salt in qt. of hot water. re- move from fire and add a c. of grated pineapple and sweetén. serve with whipped cream. o. holden st. mary’s church aid cook book ginger puffs egg / tsp. soda !/ c. sugar - % c. boiling water / c. molasses !/ tsp. ginger % thsp. butter / tsp. cinnamon / tsp. salt heaping c. flour break egg into a dish; add / c. each of sugar and mo- lasses; add % thsp. of butter, dissolve / tsp. of soda into a / c. boiling water, and add to the mixture. sift in % tsp. ginger and cinnamon; / tsp. of salt and a heaping c. of flour; mix all together; bake in muffin pans in a moder- ate oven or min. ; serve hot with butter. miss n. f. ryan delicate pudding % pts. milk, thsp. corn starch, in the top of double boiler; when well-cooked remove from the fire; have beaten the whites of eggs very light; stir them gradually into the mixture with thsp. of sugar, a little salt, and flavor. sauce— % pt. milk scalded, add the yolks of eggs, and thsp. of sugar. good warm or cold. - e. j. whittaker - cream puffs . o. flour c. butter eggs c. water put water and butter on stove, let come to a boil, then add flour all at once, remove from stove and add eggs, one at a time. drop from spoon on buttered pan one inch apart. bake in hot oven. mrs. james laughnane - filling egg c. milk pinch salt c. sugar tsp. vanilla thsp. flour beat together and boil until it thickens, add vanilla. cookies and doughnuts ‘‘variety great, to the ingenious maker.” oatmeal cookies c. molasses tsp. soda dissolved in c. brown sugar molasses % c. shortening pinch of salt % c. flour - tsp. cinnamon % c. quaker oats tsp. cloves egg drop on buttered tin c. holden molasses drop cake c. sugar - % c. molasses / c. lard (melted) c. milk egg sift together % cups of bread flour, tsp. each of soda, salt and cinnamon. stir into liquid. drop into little balls about the size of an english walnut on a greased tin. leave plenty of space for cookies to spread. - - - - mrs. m. f. troy fruit cookies c. of grated raw tsp. of cinnamon potatoes nutmeg and cloves to % c. of lard drippings taste - c. of sugar c. of chopped raisins or tsp. of soda dates tsp. cream of tartar flour to roll when cut brush over with milk, sprinkle with sugar and bake in quick oven. mrs. m. f. troy st. mary’s church aid cook book soft molasses ginger bread !/ c. butter and lard % c. pastry flour mixed tsp. ginger % c. sugar !/ tsp. cinmamom egg * tsp. nutmeg - / c. molasses last of all add /ø g. boil tsp. baking soda dissolv- ing water ed in a litle hot water mrs. j. j. hogan, jr. doughnuts large c. of sugar eggs thep. of melted lard - beat these together minutes, then add pt. sweet milk level tsp. of nutmeg qt. of flour level tsp. of baking pow. level tsp. of salt add gradually to liquid. makes about doughnuts and they will not soak fat. mrs. walter connors peanut butter, cookies cream thep, butter, add /ø c. peanut butter and cream again. gradually beat in c. milk, tsp. baking powder, sifted with c. of flour, / tsp. salt. dredge with shred- ded cocoanut and bake in a quick oven. mrs. m. f. troy filled cookies % c. of flour egg yolk and white % c. butter beaten tsp cream of tartar c. of sugar tsp. soda % c. of milk work the shortening with flour. filling c. ground raisins tsp. flour / c. water tsp. vanilla / c. sugar cook until thick. mrs. frank j. powers sm. mary's church aid cook book cocoanut drop cookies one cup brown sugar, c. of butter (or butter and lard) or lard, / c. sour milk with tsp. soda dissolved in it, tsp. baking powder, c. cocoanut. mix flour enough to make stiff batter and drop with teaspoon in greased pan. bake in rather a quick oven. mrs. george silk g.inger bread % c. granulated sugar / tsp. cinnamon % c. molasses / tsp. salt tsp. shortening (butter) % c. white flour - or lard) tsp. soda dissolved in % tsp. ginger c. of warm coffee o / tsp. cloves water - mrs. j. w. smythe cupcakes - eggs tsp. baking powder c. sugar - - / c. hot milk - %, c. flour tsp. butter . tsp. desired flavoring beat eggs well, add sugar, beat again, add flour with baking powder, flavoring, melt butter in hot milk, add last. mrs. w. h. mcgilpin californla drop cakes cream together c. butter with c. sugar, add c. mo- lasses, c. milk and c. flour sifted with tsp. soda, cin- namon and salt. drop by spoonfuls on buttered tin. bake in quick oven. makes two dozen. fruit cookies c, sugar tosp. hot water % c. molasses % e. flour % c butter c. raisins eggs salt and spice % tsp. soda bake in a thin sheet and cut in squares. mrs. j. f. power st, mary’s church aid cook book oatmeal cookies egg !/ c. fine oatmeal / c. sugar c. flour a c. thin cream level tsp. baking powder / c. milk - tsp. salt roll out and bake in a moderate oven. mrs. m. f. troy v anilla cookies c. sugar thsp. milk c. butter tsp. baking powder eggs - % tsp. vanilla flour enough to make as soft as can be handled. - mary a. ryan * oat meal cookies c. of butter % e. flour c, sugar * . % tsp. soda well beaten eggs tsp. cinnamon % c. quaker oats tsp. vanilla c. chopped raisins / tsp. salt mix with knife and drop from teaspoon onto buttered tin. bake in moderate oven. mrs. a. g. shepard soups ** hof dishes hot cold dishes cold.” potato and celery chowder even thsp. flour !/ c. celery cut the same th p. butter c. boiling water small onion c. scalded milk % c. potatoes (cubes) little pepper way of preparing: cook the potato, celery and onion in boiling water, to which salt and pepper has been added. mix butter and flour well and add to scalded milk. add to this the cooked potatoes and celery and pepper and boil together for a few minutes and serve. mrs. c. l. carney celery soup c. celery c. scalded milk qt. cold water % tsp. salt slices onion blade mace thesp. butter cayenne thep. flour celery salt chop celery, cook in water until tender. cook onions and mace in milk minutes, strain. melt butter, add flour and seasonings and combine mixtures. cook min. and serve with thsp. whipped cream to each service. - mrs. d. t. morrell squash soup two c. of cooked squash, onion cooked with squash / hour in double boiler, quart of milk, heaping tsp. of flour, th p. of butter, blend together and put into boil- ing milk. then add squash, cook min., strain, add pepper and salt to taste. serve with spoonful of whipped creºl. mrs. charles simpson st. mary’s church aid cook book split pea soup c. dried split peas ham bone qts, cold water thsp. flour / onion % tsp. pepper -inch cube salt fat pork % tsp. salt pick over peas and soak over night, drain, add cold water, pork, ham bone and onion. simmer or hours, or until peas are soft. rub through a sieve. add the flour mixed with cold water to the soup. boil minutes, stirring constantly. add seasonings. cubed potatoes or boiled. parsnips may be added to the soup; tomato juice and green peas may be added to give variety. mrs. p. j. breen mock bisque soup pt. tomatoe puree with dessert spoons of flour % tsp. soda thep, butter pt. of hot milk blend together, pour in hot milk and beat. - mrs. sarah shattuck tomato soup one quart or can of tomatoes, cook with qt. of cold water – hour, strain through a fine strainer, add salt, pepper and butter the size of an egg and thicken with tsp. of flour wet with a little cold water. serve hot. mrs. m. f. maloney tomato soup sweet pepper leaf cabbage onion - cloves carrot qts, unpeeled ripe tom- turnip minced fine atoes - sprig of parsley thsp. salt same of celery % tsp. pepper piece bay leaf tsp. sugar cover and simmer hour. season. strain through colander. thicken with thsp. fat and th p. flour. - mrs. p. j. breen st, mary's church aid cook book tomato bisque can tomatoes c. milk tsp. sugar tsp. flour % tsp. soda % tsp. salt % onion chopped % tsp. pepper cook tomatoes, onions and sugar for minutes. strain. make sauce of milk and flour and add tomato mixture. cook minutes. mrs. josephine delehanty clear, vegetable soup lbs, lean beef from the tsp. pepper corns the middle of the round thsp. salt carrot lbs. marrow-bone turnip qts. cold water onions, celery, c. each, cut in dice. wipe and cut meat in inch cubes, put % of meat in soup kettle and soak in water minutes; brown remainder in hot frying pan with marrow from marrow-bone. put brown meat and bone in kettle, heat to boiling point. skim thoroughly and cook to a temperature below boiling point hours; add seasonings and vegetables, cook hour, strain and cool, remove fat. mrs. delia coakley tomato bisque / c. tomatoes thep, cornstarch qt. milk tsp. salt thsp. butter # , salt spoon pepper dash cayenne stew tomatoes till very soft, then strain, place strained tomatoes in a granite sauce pan. add the soda. when it stops foaming add the butter, a small piece at a time. if added all at once it will show an oily line. add salt, pepper and cayenne. put the milk in a double boiler and seald, mix the cornstarch with a little cold milk and add to the milk. let cook about minutes. pour milk into the tomatoes, beat well and serve at once. mrs. r. f. gough st. mary's church aid cook book baked haddock four lbs. of haddock. wash and dry. make a stuffing of bread crumbs, small onion, slice of salt pork. chop all together, add tsp. salt and tsp. poultry dressing. mix soft with warm water. stuff and bake / hours, basting often. - mrs. c. l. carney gravy (for haddock) add % c. milk to pan which fish is taken from, and when it commences to boil add th p. flour well smoothed. salt. a little cream when taken from the fire and serve. mrs. c. l. carney baked salmon one can of salmon, pour off all the water, put salmon into a baking dish. one pint of milk (boil). cream thsp. of butter and of flour together and when milk boils stir in gradually and smoothly a little parsley chop- ped fine and juice of a small onion, add black and red pepper and salt to taste. one egg well beaten, pour over the salmon, sprinkle cracker dust over it and bake. - c. holden boiled cod take the head and shoulders of a good sized cod, scrape and wash clean, rub a handful of salt upon it. flour a cloth and tie the fish in it. put into boiling water and boil / hour. take the fish carefully from the cloth and serve with egg sauce. mrs. t. p. jowett royal scallop hard cooked eggs - c. medium white sauce c. salmon or tuna fish c. seasoned crumbs mash eggs fine with a fork. grease baking dish and ar- range food in layers—crumbs, fish, egg and sauce. re- peat, finishing with crumbs on top. bake until brown. any cold meat or fish may be substituted for salmon. when using ham, use scant salt in sauce. - mrs. leon a. caron st. mary's church aid cook book fish stuffing c. cracker crumbs few drops onion juice / c. butter tsp. each parsley, capers, % tsp. salt pickles, finely chopped % tsp. pepper mix ingredients in order given. add hot water to moist- en. the onion may be put thru food chopper and used. the capers, pickles and parsley may be omitted too. this recipe makes enough for a haddock weighing lbs. mrs. charles simpson boiled salmon one and a half-pound piece of salmon; put in double boiler with good slice of butter; season with salt and pepper, a little parsley, mace, thyme, sage, celery and onion. cover tightly and let steam % hours without uncovering. then add % glasses white wine with a little lemon juice. steam minutes longer and serve. bouillon may be used instead of wine, if preferred. - mrs. m. b. borgeson boiled halibut clean and wipe fish as dry as possible, tie in a piece of cheese cloth to prevent scum being deposited on the fish. put in enough boiling water to cover, to which has been added salt and lemon juice. (salt gives flavor; lemon juice or vinegar keeps the flesh white.) time required for boil- ing fish depends on extent of surface exposed to water. fish is cooked when flesh leaves the bone no matter how long the boil. huntington sauce melt % thsp. of butter, add thisp. of flour and stir until well blended; then pour on gradually while stirring constantly c. of boiling water. bring to boiling point and add / c. cream, c. shredded almonds, olives stoned and cut in quarters, % thsp. lemon juice, % tsp. salt and a few grains cayenne. mrs. charles simpson meats “some hae meat and camma eat, and some hae name that want it, but we hae meat and we cam eat, sae let the lord be thank it.” roast lamb browned potatoes the lamb is roasted in the usual way, and when it is half done place around it medium sized white potatoes, which have been washed, pared and sprinkled with salt, pepper and a little flour. baste the potatoes with the fats in the dan, ellen j. whittaker - - bottom round roast - or lb. bottom round onions % lb. bacon carrot pepper and salt put holes in meat with paring knife and put in / slice bacon. do this on both sides until bacon is used up, put in dripping pan with butter or bacon fat and the onion and carrot cut up small, and brown meat good on both sides on top of stove. when all is brown put in a little water in pan, put into oven and cook slowly to hours. when done take out meat, strain and thicken the gravy. mrs. t. p. jowett goulash two lbs. beef, rather tough piece; lb. pork, lean and not too tender; % lb. beef kidney, cut in pieces about % inch thick. pour glasses of claret over it; very little water; big onion, salt and a little paprika, / lb. butter not to be smothered too long. have gravy not too fat. mrs. sarah shattuck st. mary’s church aid cook book ttalian roast chop rather fine lb. of roast beef, lb. of roast veal, lb. of roast pork and one small onion. mix together, sea- son well with salt, pepper, and a thsp. of chopped parsley. mould in a loaf, spread butter over the top, place in a dripping pan and bake in a quick oven hrs. when done serve with gravy made the same as for roast beef. mrs. m. f. troy roast beef wipe meat with damp cloth. trim and tie into shape. put piece of fat in bottom of pan. arrange meat on rack in pan-dredge with salt, pepper and flour. baste every or min. allow to brown or min. per lb. of meat. when done remove to hot platter. thicken gravy in pan with browned flour, adding more water as neces- sary and add seasoning. mrs. m. f. maloney beef loaf one and one-quarter lbs. hamburg steak. put / lb. lean salt pork, onion and crackers to fill % measuring c. through meat chopper. add to hamburg steak and mix well. salt and pepper. milk enough to stick ingredients together. rub outside of patted loaf wtih melted butter. roll in extra cracker crumbs. press into a bread tin and bake from to % hrs. in moderately hot oven. i add an unbeaten egg before i add the milk for thickening and holding loaf together better. mrs. george silk beef loaf lbs. beef eggs % lb. salt pork tsp. salt chopped together % tsp. pepper large c. bread crumbs tsp. cinnamon mix with milk until like a stiff batter, mold into a loaf and bake. this is very good hot for dinner, but better cold for lunch or supper. mrs. borgeson st. mary's church aid cook book . scalloped potatoes slice potatoes very thin. butter a pudding dish and cover bottom with a layer of potatoes. sprinkle with salt and pepper and a little dried beef cut very fine, over this a layer of fine cracker crumbs, and little butter and another layer of potatoes and so on until dish is filled. moisten with milk and keep well moistened while baking. mrs. c. l. carney potatoes on the half shell large potatoes thsp. butter . tsp. salt - % c. cream or evaporated */s tsp. pepper - milk scrub the potatoes and bake in a hot oven until soft. cut in half, lengthwise, and remove the pulp. mash the pulp; add salt, pepper, butter and cream and beat until light. fill the potato shells with this mixture and reheat in a hot oven until slightly brown on top. m. e. meagher delmonico tomatoes wipe and remove thin slices from stem end of medium sized tomatoes. remove seeds and pulp. sprinkle inside of tomatoes with salt. invert and let stand one half hour. cook five minutes tablespoons butter with % tablespoon finely chopped onion. add % cup stale soft bread crumbs, tomato pulp and salt and pepper to taste. cook five min- utes, then add one egg slightly beaten, cook one minute and refill tomatoes with mixture. place in buttered sauce pan, sprinkle with buttered bread crumbs and bake min- utes in hot oven. bessie monahan duchess potatoes c. hot mashed potatoes tsp. salt thsp. butter - - egg yolks slightly beaten put through ricer, then with pastry bag form small fancy mounds for each individual serving and brown in oven. bessie monahan salads “to make them one must have a spark of genius” mayonnaise dressing tsp. mustard - yolks of eggs tsp. salt - thsp. lemon juice tsp. sugar thsp. vinegar a few grains cayenne % c. olive oil mix ingredients, dry, add egg yolks. when well mixed, add % tsp. vinegar, add oil gradually at first, drop by drop and stir constantly, as mixture thickens, thin with vinegar or lemon juice. add oil, vinegar, lemon juice al- ternately until all is used, stirring or beating constantly. if oil is added too rapidly dressing will have a curdled ap- pearance. olive oil should always be thoroughly chilled. a small wooden spoon or dover egg-beater may be used as preferred. mayonnaise should be stiff enough to hold it’s shape, it should be added just before serving-time. miss delia coakley salad dressing eggs well beaten thsp. melted butter c. sugar thsp. salt c. milk thsp. mustard c. vinegar pinch of red and black thsp. flour pepper cook until thick. mrs. t. p. wixted salad dressing one heaping tsp. of mustard, rub smooth with hot water, thsp. butter, tsp. sugar, / c. of vinegar, % c. of milk. let thicken over steam, bottle and keep cool. miss elizabeth wald st. mary's church aid cook book fruit salad soak box of gelatine in a generous pint of water. add the juice of lemons and c. of sugar. bring to a boil and strain. when cool pour over sliced oranges, bananas, % c english walnut meats, as near whole as possible. stand on the ice until it sets. serve with whipped cream. veal salad take lbs. of veal, cover with water, cook three hours then pour off liquid. when meat is cold take off all fat and gristle. then cut into fine pieces, one bunch of celery, also olives cut same. salt to taste. mrs. c. l. carney banana salad split bananas, lay on bed of lettuce leaves. place on each half a teaspoon of mayonnaise dressing, sprinkle on chop- ped almonds. mrs. shattuck horseshoe salad shape half sections of pears into horseshoe shape, using canned pears as they do not discolor. use bits of dark olives for nails and ends of shoe. mound in the center marinated grapefruit and orange cut in cubes. serve with cream mayonnaise dressing on lettuce. - miss bessie monahan malagasalad c. malaga grapes % c. cream doz. walnut meats % tsp. paprika c. pineapple % tsp. salt / c. marshmallows th p. lemon juice cut the grapes in half and remove seeds. cut pineapple into cubes and marshmallows into small pieces. mix all together. beat cream until beginning to stiffen, add sea- soning and beat in the lemon juice. continue beating until stiff and mix with fruit. serve on small white let- tuce leaves and garnish with nut meats. m. e. meagher st. mary's church aid cook book salmon and egg salad have ready on plates nice crisp lettuce and one can of sal- mon with hard boiled eggs, sliced and arranged nicely, on plates. serve with salad dressing. dressing without oil place on stove c. vinegar, add to it thsp. sugar, thsp. mustard, % tsp. white pepper, % tsp. salt, tsp. of flour mixed with mustard. next add one egg beaten and put into vinegar; add butter, size of walnut and strain when cold. thin with milk or cream to suit. mrs. t. j. carey tomato and celery salad turn can of tomatoes in sauce pan, bring to boiling point and let boil five minutes; then force thru a strainer. add % thsp. of granulated gelatin (soaked in % c. cold water min.), tsp. each salt and powdered sugar and % c. celery cut in thin slices crosswise. pour into individual molds and chill. serve on lettuce leaves, garnish with curled celery and accompany with mayonnaise. mrs. charles simpson chicken salad cut cold roast or boiled chicken in small dice, add % as much blanched celery cut fine. season with salt and pep- per. mix with french dressing and set away for an hour or more. just before serving stir in some mayonnaise slightly thinned with lemon juice or french dressing, ar- range on lettuce leaves and cover with thick mayonnaise. mrs. m. f. maloney swiss salad mix c. cold cooked chicken, cut in cubes, cucumber par- ed and cut in cubes; c. chopped english walnuts, c. french peas. moisten with french dressing, arrange on lettuce leaves, and garnish with mayonnaise dressing. - - mrs. oswald laliberte st. mary's church aid cook book mix the salad vegetables, meat, fish, or fruit, at least half an hour before using as it “sets together” better. do not put the salad on the lettuce leaves until immediately before serving, however. - fruit salads are delicious and as they are lighter than many other mixtures are good to serve with a rather heavy dinner. any combination of fruit may be used plain or molded in gelatin. the addition of a little pineapple to a fruit salad helps to make it digestible as well as to add a delicious flavor to the combination. one of the nicest dressings for a fruit salad is made with pineapple juice as a base. mrs. w. h. mcgilpin st. mary's church aid cook book pineapple cream soak / box of gelatine in % c. cold water. stew can of pineapple cut up fine with % c. cold water, c. of sugar for min. dissolve the gelatine in % c. of boiling water, add to the pineapple, stir as it cooks, and cool. when near- ly stiff; add pt. of whipped cream. mrs. m. f. maloney strawberry crush box strawberries crush % box of straw- c. sugar berries half-pint bottles of cream. whip cream fairly stiff; add sugar, crushed strawberries, and balance of whole berries. pack in ice for hours. mrs. george silk maple mousse beat the yolks of eggs, add c. maple syrup and boil about min. then add when cold pt. whipped cream and lastly add the whites beaten stiff. pack in ice and salt or hours before serving. mousse— c. milk, boil; square chocolate, eggs beaten, % c. sugar in eggs. stir in milk, cook to custard, let cool, then stir in jar of whipped cream. pack hours. for coffee mousse, use c. of coffee instead of milk. - mrs. p. j. breen strawberry mousse box strawberries thºsp. cold water c. sugar thsp. boiling water % box or thsp. granu- qt. cream lated gelatine wash and hull berries, sprinkle with sugar and let stand hour; mash and rub through fine sieve; add gelatine which has been soaked in cold water and dissolved in the boiling water. set in pan of ice water and stir until it begins to thicken; fold in whipped cream. put into mold, cover, pack in salt and ice, part salt, parts ice; allow to stand hours. raspberries or peaches or shredded pineapple may be used instead of strawberries. ºl. - c. holden st. mary’s church aid cook book . currant conserve lbs. red currants lbs. of rhubarb eut in lbs. seeded raisins small pieces lbs. sugar boil until thick. mrs. t. p. wixted yellow. tomato marmalade large yellow tomatoes !/ tsp. ginger % lemon - c. sugar / orange peel tomatoes, cut in small pieces, remove seeds, slice lemon and orange thin, cut in pieces, add sugar and ginger. cook until thick. katherine ryan carrot marmalade carrots orange lemon cups sugar boil carrots and mash, grate lemon and orange, boil thick. use water carrots are boiled in. c. holden cranberry relish qts. cranberries - juice of two oranges % ibs. sugar c. vinegar lb. seeded raisins tsp. each of ginger, rind of two oranges chop- cloves and cinnamom fine - - cook all to a marmalade and put in sterilized jars while hot. - mrs. t. p. wixted crab apple relish lbs. crab apples % tsp. cloves lbs. sugar tsp. cinnamom lbs. raisins oranges pt. vinegar - cut crab apples into small pieces leaving skins on or put through food chopper, also cut oranges same way. heat vinegar and spices. pour on crab apples and cook until soft about min. jar while hot mrs. harriet tully st. mary's church aid cook book colorado pickled peaches lbs. sugar tsp. cinnamon lbs. peaches tsp. cloves qt. vinegar tsp. allspice tie spices in bag and add a few pieces of stick cinnamon. make a syrup of sugar and vinegar. let boil half an hour then put the peaches in, let come to a boil; remove the peaches and boil syrup five or ten minutes longer. if clings are used, boil peaches the same way. crab-apples should be steamed before being put into the syrup. mrs. borgeson old fashioned pickled onions select small sized white onions and peel holding them un- der water, so as not to trouble the eyes. soak onions in a very strong salt brine for days, make a new brine and boil onions from to min. (put the onions in when at boiling point.) after boiling onions put into cold fresh water and soak hours. when thus freshened, drain and place in jars. fill jars with scalding vinegar, vinegar sweetened with c. of sugar to each gallon of vinegar. seal while hot. do not open for months or more. mrs. t. j. carey watermelon pickle peel rind of small or % large melon, and cut in strips suitable to serve, say x % inches. cover with cold water, add tsp. of soda and let stand over night. next morning drain and add tsp. of powdered alum to each qt. of water and boil fruit min. dissolve alum before putting fruit in. strain, cover with cold water, add thsp. of ground ginger, boil min. and strain. measure water, to deter- mine amount of vinegar to use, and to qt. of vinegar add lbs. of granulated sugar. add fruit, and boil until clear. when done put in stone crock and cover with the syrup. should be firm and very crisp when cold. ripe cucumbers can be made from this rule. add stick of cinnamon and whole cloves to make good and spicy. - mrs. w. h. mcgilpin st. mary's church aid cook book pepper relish green peppers c. of sugar red peppers level thisp. salt onions chop peppers and onions, cover with boiling water and let stand min. drain and add sugar and salt and qt. vinegar. boil min. mrs. j. j. hogan, sr. cucumber pickle pare lbs. large cucumbers, remove the seeds and cut into inch pieces, cover with vinegar and water half and half and add a large pinch of salt; boil until clear but not over done. drain in a colander. to pt. of good vinegar add % lbs. of brown sugar as soon as it comes to the boiling point, put the cucumbers back into the kettle and let the whole boil up again. drain through a colander and when cold put them in layers in a jar. sprinkle between the layers stick cinnamon cloves, allspice and a handful of raisins. cover with the pickling liquid and seal. mrs. delia coakley pickles plc. green tomatoes tsp. cloves qts. small onions tsp. allspice small cabbage tsp. cinnamon green peppers cut vegetables up and arrange in layers, sprinkling each layer with salt. let stand over night. in morning drain. add qts, of vinegar, c. sugar and thisp. of mustard. dissolve mustard in little vinegar and add to the rest. put spice in bag and cook. mrs. w. h. fraser cucumber pickles wash and wipe cucumbers dry (use small ones) pack in qt. glass jars. allow thºsp. salt to qt. of cucumbers, thsp. mixed spices. fill jar up with vinegar. mrs. j. j. hogan, jr. candy sweets to the sweets pinoche c. brown sugar c. cocoanut % c. white sugar tsp. vanilla % c. milk a little salt c. broken walnut meats - heat sugar, milk and butter slowly over fire, until it boils and forms a soft ball in cold water. do not stir. when done add nut meats, vanilla and salt. beat until thick and creamy. pour into buttered pan and cut into squares when nearly cold. miss josephine delehanty salted almonds blanch nuts by pouring boiling water over them, turning off in a few minutes. beat egg-white slightly, put nuts in and let adhere to them as much as possible. then sprinkle with salt and put in a moderately hot oven. - bessie monaham butter scotch c. brown sugar thsp. water % c. butter the p. vinegar - thsp. molasses * t. boil minutes, then pour in a buttered tin, marking in squares when cool enough. florence i. wixted pinoche lbs. brown sugar butter size of walnut % c. of milk - boil about min. then take off stove and beat, add % lb. chopped nuts. mrs. margaret moriarty miscellaneous “an infinite deal of nothing” omelet eggs % tsp. salt % c. milk pinch pepper thep. flour beat yolks and whites separately and put whites in just before cooking. mrs. c. l. carney royal omelet eggs thsp. of water small glass of grape jelly - separate yolks and whites. beat yolk until light, add thsp. of water. cook in frying pan until firm add glass of jelly and fold. then beat whites until stiff spread on the omelet and set in the oven three minutes. this will serve four people. mrs. harry carruthers cheese souffle thsp. butter / c. grated old english thsp. flour or young american % cup scalded milk cheese % tsp. salt yolks eggs few grains cayenne whites eggs melt butter, add flour and when well mixed add grad- ually scalded milk. then add salt, cayenne and cheese. remove from fire; add yolks of eggs beaten until lemon colored. cool mixture, and cut and fold in whites of eggs beaten until stiff and dry. pour into a buttered baking- dish, and bake minutes in a slow oven. serve at once. mrs. w. w. buckley st, mary’s church aid cook book table of measures drops equal tsp. teaspoons equal thep. tablespoons equal % cup. cup equals / pint. round tablespoon butter equals ounce. - solid cup butter, granulated sugar, milk, chopped meat equals / pound. cups flour equal % pound. large eggs equal pound. table of proportions cup liquid, cups flour for bread. cup liquid, cups flour for muffins. cup liquid, cup flour for batters. teaspoon soda to pint sour milk. teaspoon soda to cup molasses. % teaspoon salt to quart custard. teaspoon salt to quart water. % teaspoon salt is a pinch. % square inch pepper is a shake. menu of the ‘‘ages.” an heir of the “ark builder’’. . . . . . . . ham rough and ready. . . . . . . . . . . . . . . . . . . . salt and pepper woman’s weapon. . . . . . . . . . . . . . . . . . . . tongue the least and the greatest. . . . . . . . . . . . mustard support needed by generals and privates . . . . . . . . . . . . . . . . . . . . . . . bread hot hemispheres. . . . . . . . . . . . . . . . . . . . . rolls three fifths of a rabbit. . . . . . . . . . . . . . . buns erbs of gold. . . . . . . . . . . . . . . . . . . . . . . . butter what little girls are made of . . . . . . . . . . mince pie eve’s temptation hidden. . . . . . . . . . . . . apple pie a president and his desert. . . . . . . . . . . washington pie darkest african . . . . . . . . . . . . . . . . . . . . fruit cake imposition . . . . . . . . . . . . . . . . . . . . . . . . . sponge cake spring offering. . . . . . . . . . . . . . . . . . . . . . water a once discarded exhilarant. . . . . . . . . . tea imported cordial from original packages . . . . . . . . . . . . . . . . . . . . . . . coffee st. mary's church aid cook book use a paper bag for flouring chicken when you wish to flour chicken or solid croquettes for frying, use a paper bag. fill the bag with flour that has been peppered and salted. put the chicken into the bag; shake well. the piece of chicken will be thoroughly floured without soiling your hands or using an extra plate. the housewife st. mary's church aid cook book thanksgiving dinner celery soup celery olives roast turkey dressing giblet gravy cranberry sauce creamed onions mashed potatoes squash pumpkin pie - mince pie plum pudding hard sauce - caramel ice cream fruit coffee nuts mrs. d. t. morrill a course dinner first course oysters on half shell, with brown bread sandwiches. pass tabasco sauce and vinegar. second course clear soup with bread sticks. radishes, celery or olives are passed with soup. salted almonds may be passed be- tween any of the courses. third course fish, baked, boiled, or fried. dressed cucumber or cole- slaw. potato balls. fourth course filet of beef. potatoes stuffed and baked. one other vegetable. grape or venison jelly. rolls and butter. fifth course lettuce and tomato salad with french or mayonnaise dressing. cheese sticks or crisp cheese crackers may be served with salad. - sixth course ice cream - fancy cakes black coffee - bonbons may be passed after this course miss delia coakley st. mary's church aid cook book christmas dinner oyster cocktail cream of spinach soup croutons olives - celery almonds roast turkey bread stuffing mashed potatoes squash creamed onions spiced cranberries fruit salad cheese straws mince pie - frozen pudding assorted cakes bonbons - crackers cheese coffee m. g. butler luncheon grapefruit cocktail with maraschino cherry mock bisque soup croutons cucumbers - french dressing goulash cream cauliflower cream cheese and pimento salad parker house rolls sponge cake cocoa with whipped cream mrs. sarah shattuck making thanksgiving simple the following menu is offered as an example of a meal not excessive in price and not difficult to prepare. menu - roast turkey curled celery individual cranberry jelly molds potatoes on the half shell creamed onions mashed turnips malaga salad pumpkin pie coffee candied orange peel mary e. meagher st. mary's church aid cook book luncheon tomato soup - veal loaf stewed potatoes russian cream tea mrs. c. l. carney luncheon menu first course fruit cup second course lamb chops french fried potatoes peas mint jelly rolls third course lettuce and pineapple salad with french dressing crisp crackers fourth course lemon pie and tea miss delia coakley luncheon cream of pea soup crisp crackers lamb chops currant jelly baked potatoes turnip cubes white sauce pineapple cream cafe noir - mrs. charles simpson dinner split pea soup or tomato soup roast loin of pork mashed potatoes boiled onions apple sauce french fruit salad french dressing strawberry shortcake with whipped cream mrs. p. j. breen %. tax exempt from first day of every month southbridge savings bank resources $ , , reliable in judging a bank, always remember that capital and surplus give security to the depositor, by forming a fund that stands between the depositor and possible shrinkage in the securities of the bank. we zealously guard the welfare of our patrons and gladly offer our facilities for service. southbridge national bank established capital - - - - - - - $ , surplus - - - - - - . . . $ , deposits - - - - - - . $ , , ( ) edwards company department store southbridge, mass. hoosier saves steps saves work saves worry this is the great- est of all kitchen conveniences — built to last a life-time and to make your work easier every day. investigate our $ club plan offer. cultivate the habit of visiting our store frequently, not necessarily to purchase, but to see the lovely new things, so as to keep abreast of the styles. accept this as a standing invitation to come as often as you please. our salespeople will cheerfully show and explain the merits of whatever may interest you. ( ) dexter knives compliments of worcester friend º ( ) º kodaks cigars full line christmas greeting cards the e. f. dakin co. confectionery stationery frank j. serletto charles s. shearer | motor supply co. automobile supplies kelly-springfield tires keep smiling with kelly % central street dufault & co. clothing, hats and furnishings hamilton street joseph e. benoit meats, fish and groceries telephone connection ( ) º ill-in nº-ºn-ºn-º-º-º-º-º-º-º-º-º-º-º: compliments of silk bros. goodwin bros. iadies” and gents’ clothing agent for hart, schaffner & marx clothing tel. - main st. southbridge, mass. everything for home bottling —and— storage a. h. dubey – crane street cozy nook ice cream and confectionery all kinds of fruits and vegetables in their season we also serve buffet lunch cor. west main and pleasant streets a. a. lamarine ( ) º º w. j. lamoureux house furnishings crockery and glass ware sam kaplan morse bros. wholesale and retail dealers in hay, grain and feed southbridge, mass. metro bros cigars, cigarets, tobacco and a wonderful assort- ment of appollo & kibbe chocolates men's and boys' outfitters main street southbridge, mass. º ( ) people's national bank southbridge, mass. established deposits $ , bank with us grow with us a. f. girouard pianos and player pianos easy terms. no interest. satisfaction guaranteed. patronize your own town. a. f. girouard hamilton st. southbridge, mass. *-i- *—º-º-º-º: ( ) modern store i}adies” cloaks and suits, dresses and skirts reasonable prices l. krasnov, prop. caron's market choice groceries meats & provisions elm street peter grant & co. hartwell street groceries fish products tel. con. follow the crowd to the new store “just around the corner’’, i. a. j. paquin compliments of a friend central street barber fabien brodeur complimentary hamilton st. southbridge, mass. ( ) n cook book recipe for a happy day a little dash of water cold, a little leaven of prayer, a little bit of sunshine gold dissolved in morning air. add to your meal some merriment, add thought for kith and kin, and then as prime ingredient, a plenty of work thrown in. flavor it all with essence of love and add a dash of play. let the dear old book, and a glance above complete the well-spent day. norton, pa. foreword greeting to all makers of good things to eat we issue this book to help you to cook; please do not scold at recipes old; there are many new, both tried and true. and we make bold to commend the old, and ask you to try, this our supply, of recipes new, of recipes true. they will teach you to bake most delicious cake, and help you to make, for husband's sake, the daintiest sweets, the juciest meats. contents soups...... fish and oysters.. cheese and egg dishes.. meats... fruits and vegetables. breads..... salads and salad dressings pies... cakes small cakes and cookies.. puddings. desserts.. frozen desserts.. pickles and preserves sandwiches... candies. beverages... knox gelatine is guaranteed to please or money back white stock white stock is used in the preparation of white soups, and is made by boiling six pounds of a knuckle of veal, cut in small pieces, poultry trimmings, and four slices of lean ham. cook slowly, as directed in stock above, in three quarts of cold water. how to clear stock remove fat from stock, and put quantity to be cleared in stewpan, allowing white and shell of one egg to each quart of stock. beat egg slightly, break shell in small pieces and add to stock. place on front of range and stir constantly until boiling point is reached; boil two minutes. set back where it will simmer twenty minutes; remove scum and strain through double thick- ness of cheese cloth placed over a fine strainer. baked bean soup three cupfuls cold baked beans, three pints water, two slices onion, two stalks celery, one and one-half cupfuls stewed and strained tomatoes, two tablespoonfuls butter, two tablespoonfuls flour, one tablespoonful chilli sauce, salt, pepper. put beans, water, onion and celery in sauce pan; bring to boiling point, and simmer thirty minutes. rub through a sieve; add tomato and chilli sauce; season to taste with salt and pepper, and thicken with the butter and flour rubbed together. continue cooking a few minutes, and serve with crisp crackers. fanny merritt farmer. creole soup one quart brown soup stock, one pint tomatoes, three table- spoonfuls chopped green peppers, two tablespoonfuls chopped onion, one-fourth cupful butter, one-fourth cupful flour, salt, pepper, cayenne, two tablespoonfuls grated horseradish, one teaspoonful vinegar, one-fourth cupful macaroni rings. cook pepper and onion in butter five minutes. add flour, stock and tomatoes, and simmer fifteen minutes. strain, rub through sieve, and season highly with salt, pepper and cayenne. just before serving, add horseradish, vinegar and macaroni, previously cooked and cut in rings. mullagatawny soup three quarts chicken stock, four onions, one carrot, two turnips, six stalks celery, one tablespoonful curry powder, one tablespoonful flour. chop the vegetables, add to the stock, and the knox acidulated package contains lemon flavoring put them in a saucepan over a hot fire until it begins to boil. then set aside to simmer for twenty minutes. add curry pow- der and flour. mix well; boil three minutes, and strain. in serving add some pieces of the white meat of the chicken chopped. isabel gordon curtis. soup a la menestra two quarts mutton broth, one-half cupful carrot, one table- spoonful onion, one-half cupful celery, one cupful fine cut cab- bage, two tablespoonfuls butter, one tablespoonful rice, salt and pepper. cut fine the carrots, onion, celery and cabbage. place a saucepan with butter over the fire; add the vegetables, a little of the broth, and cook ten minutes. then add the rice, mutton broth, salt and pepper. boil slowly, well covered, for one hour. serve with grated cheese. tomato bouillon simmer one quart tomatoes for one hour and strain them through sieve. dissolve four bouillon cubes in four cupfuls boiling water; add tomato pulp and boil five minutes. serve with toasted crackers. mrs. t. p. ford. tomato bouillon with oysters one can tomatoes, one and one-half quarts brown stock, one chopped onion, one-half bay leaf, six cloves, one-half tea- spoonful peppercorns, one pint oysters, pepper and salt, dash tabasco sauce. boil together the stock, tomatoes, and seasonings twenty minutes. strain, cool and clear, then strain into cups over parboiled oysters. serve with croutons. lima bean soup one cupful dried lima beans, two medium-sized onions (sliced), one carrot, one-half cupful broken spaghetti, three pints cold water, one teaspoonful salt, paprika. soak beans for several hours, drain off water, and add cold water. after they have cooked for an hour, add onions. continue cooking till soft, and rub through colander. to this add cooked carrots (sliced very thin), spaghetti, butter and salt. it may be necessary to add more water. celery, cabbage or potato may be added. ada w. shields, mt. tabor, n. j. cream of asparagus soup one small bunch of asparagus, one quart boiling water, one pint milk, one heaping tablespoonful flour, one heaping table- knox gelatine makes desserts, salads, candies, puddings, ices, etc. spoonful butter, one small onion, a little chopped parsley, salt and pepper to taste, one-half teaspoonful sugar. scrape aspara- gus, and cut in inch pieces (reserving tender tips to cook sep- arately and drop in finished soup). cook asparagus and onion in water until very tender. strain through a colander, mashing as much through as possible. keep hot till a white sauce is made. melt butter in a saucepan, and stir in the flour, add the cold milk, a little at a time, and stir well to keep from lumping. as soon as it has boiled up smooth and thickened, add to the as- paragus water and pulp: season; put in parsley chopped fine, and asparagus tips which have been cooked in a very little water. serve with small strips of toast or crisped crackers. if canned asparagus has to be used, mash well, and add a pinch of soda be fore putting in the white sauce, as the juice of the canned vege- table may curdle the milk. mrs. tate cheenery, ashland, va. chicken cream soup carcass of roast chicken, three quarts cold water, one pound lean veal, one bay leaf, one slice onion, one teaspoonful celery seed, one tablespoonful butter, one tablespoonful flour, one-third cupful rice, two cupfuls rich milk, yolks of two eggs, chopped parsley. break bones; put them into the soup kettle with cold water and the veal cut in cubes. cook slowly until liquid has reduced one-third, then add bay leaf, onion and celery seed; cook one-half hour longer and strain. add rice, salt and white pepper to taste, and cook slowly until rice is tender. make white sauce of the butter, flour and milk. when thoroughly cooked and quite smooth, add the well beaten yolks of eggs, and add to the soup with a little chopped parsley. do not boil after egg is added; but keep hot until egg has thickened. serve in bouillon cups with or without a spoonful of whipped cream on top of each. cream of pea soup one can peas, two teaspoonfuls sugar, one pint cold water, one pint milk, one slice onion, two tablespoonfuls butter, two ta- blespoonfuls flour, one teaspoonful salt, one-eighth teaspoonful pepper. drain peas from their liquor; add sugar and cold water, and simmer twenty minutes. rub through a sieve; reheat, and thicken with butter and four cooked together. scald milk with onion; remove onion, and add milk to pea mixture. season with salt and pepper. cream of corn soup may be made in the same manner. try knox acidulated gelatine with the lemon flavor enclosed deviled crabs cook together (stirring same) in sauce pan: one-half pound of butter, one tablespoonful of flour. add: one tumbler cream (evaporated cream may be used), one boiled onion (mashed to a pulp), salt and cayenne. then put in: one can crab meat, two eggs (beaten). cook until it begins to thicken, stirring constantly. cool and place in shells. sprinkle with bread crumbs and butter and bake. mrs. j. l. camblos. baked shad split a shad down the back and stuff with a mixture of bread crumbs, salt, pepper, and butter. place in a baking pan with a little water and bake until tender. garnish with thin slices of lemon, or. serve with cream sauce. fried oysters rinse oysters, and see there are no pieces of shell on. roll first in cracker crumbs; then dip in beaten egg in which add a little sweet milk. roll again in cracker crumbs; season, and fry in hot butter and lard to a golden brown. mrs. john a. esser. steamed oysters put the oysters in a pan on stove and let swell in their own broth, but not boil. make a dressing of milk, thickened with flour, a little salt and piece of butter that has been browned; pour this over the oysters. serve in plater if desired. miss martha hyndman. scalloped oysters with macaroni drain one quart of oysters; break and boil one package of macaroni; put in large baking dish, alternating oysters and macaroni; pepper and salt to taste; cover with cream; add slices of butter. bake in slow oven twenty minutes. mrs. m. beisel. fried oysters one quart of raw oysters (drained), beat two eggs; roll one pound of crackers to a dust; add salt and pepper to taste. dip oysters in egg; roll in cracker dust; fry in hot butter and lard (equal parts) to a golden brown. serve hot. mrs. amelia john. knox gelatine is highest quality and worth its price cheese and egg dishes “humpty dumpty sat on the wall, humpty dumpty had a great fall; all the king's horses and all the king's men could not set humpty dumpty back again.” cheese straws cream two cupfuls cheese with one cupful of butter and one- half cupful of cold water; season with red pepper and salt, and enough flour for a stiff dough. roll thin, cut in strips and bake in a quick oven. mrs. c. r. pepper. cheese omelet beat up three eggs and add to them a tablespoonful of milk and a tablespoonful of grated cheese; add a little more cheese before folding. turn the omelet out on a hot dish and grate a little cheese over it before serving. white house cook book. peppers stuffed with cheese remove inside of pepper; heat in oven until skin peels off. take fresh cheese, mold in ball size of an egg and put inside of pepper; then dip in the following batter and fry in deep fat, crisco preferred. three eggs beaten separately, one level table- spoonful flour, and salt, beat thoroughly and fold in whites. contributed. cheese croquettes grate one-half a pound of american cheese. mix in it a scant tablespoonful of butter, a tablespoonful of milk, an egg, beaten; one-half a teaspoonful of salt and paprika. mold into small croquettes; dip in the yolk of an egg with a little milk added; roll in cracker dust; fry in deep, hot fat. the above proportions will make eight croquettes. mrs. leo huettle. cheese souffle melt two tablespoonfuls butter; add three tablespoonfuls flour and stir until well blended; then pour on gradually, while stirring constantly, one-half cupful milk. add one-fourth cupful grated american cheese, one-half teaspoonful salt and a little cayenne. add the yolks of three eggs beaten until thick and lemon colored, and cut and fold in the whites of three eggs beaten until stiff and dry. cook in chafing dish until firm. contributed. knox acidulated gelatine saves the cost, time and bother of squeezing lemons welsh rarebit cut one-half pound of cheese in small pieces, add pepper and salt; pour over the cheese a half cupful of sweet milk; let it slowly melt until it comes to a boil. beat an egg light, and when the cheese is all melted and boiling, take it off the fire and add the beaten egg. creamed eggs on toast three hard-boiled eggs; cut the whites into small pieces and mix with a good cream sauce. run the yolks through a potato ricer and add to the above mixture. add salt and pepper to taste. serve on toast. mrs. f. b. kline. welsh rarebit without beer one pound cheese, three tablespoonfuls milk, one teaspoonful worchestershire sauce, two eggs, salt and cayenne. put butter in chafing dish then stir in cheese which has been cut in small dice. stir constantly until melted. add milk, salt and pepper and worchestershire, stirring hard. beat eggs, whites and yolks together; stir into cheese and cook three or four minutes. serve hot on crackers. must be eaten immediately. mrs. j. k. taggart. welsh rarebit into top of chafing dish or double boiler, put a tablespoonful of melted butter; cut one pound of american cheese in small pieces and allow the cheese to melt slowly. when melted, add one-fourth teaspoonful salt, one-eighth teaspoonful pepper, one- fourth teaspoonful paprika, one-half teaspoonful dry mustard and dash cayenne pepper. then to one-half cupful of cold water add one teaspoonful of worchestershire sauce, stirring until mixture is smooth and velvety. serve on crackers or crisp toast immediately and garnish with stuffed olives or gherkins. mrs. tom ford. egg chops one cupful milk, one tablespoonful butter, enough flour to make a stiff dressing; season with salt and pepper and cook until thick. hard boil four eggs; chop fine in cream dressing; let cool, then add one small onion grated, one teaspoonful minced parsley. let stand one hour before making into chops. dip chops in egg and cracker dust, and fry in deep, hot fat. this will make six chops. mrs. arch sterne where recipes call for gelatine use knox sparkling gelatine cheese balls one pound grated cheese, one pound cottage cheese, one-half pound butter, one large onion run through meat grinder, one- fourth cupful chopped capers, salt and cayenne. cream butter and mix with other ingredients; make into balls. mrs. j. k. taggart. stuffed peppers with cheese remove seeds from green sweet peppers. put some cheese through the food chopper. season and moisten with cream stuff the peppers with this mixture and set on ice until needed. slice in thin slices and serve on salad. contributed. golden eggs hard boil some eggs and put through potato ricer. season and pack in a glass. slice this in slices one-half inch thick and serve on lettuce leaves with sliced tomatoes. this makes an attractive garnish for salads, vegetables, fish. mrs. h. e. hyatt. c. w. surface m. c. miller surface-miller company successors to colhoun & miller general contractors and dealers in building material of all kinds millwork a specialty christiansburg, va., and norton, va. nothing too large or small for us to build, either of wood, brick or stone. when in need of anything of this kind let us make you an estimate. satisfaction guaranteed. use knox gelatine—the four-pint package jellied beef makes a nice luncheon dish soak one tablespoonful of knox gelatine for one-half an hour in one-half a cupful of water. put sufficient cold boiled beef through your meat-chopper to make a pint, and heat until the gelatine is dissolved; add one peeled chopped tomato, a tablespoonful of grated onion, a level teaspoonful of salt and a dash of pepper. add one-half a pint of boiling water. stir this into the beef, turn it into a small square mold, and stand it away to harden. serve cold, cut into slices, with either tomato or lettuce salad. this may also be seasoned with spanish sweet peppers, celery seed or chopped celery. beef pudding is quite easily made chop sufficient cold boilded beef to make a pint. boil four ounces spaghetti for twenty minutes; then drain. peel two good- sized tomatoes and cut them into bits. put a layer of spaghetti in the bottom of a baking dish, then a layer of chopped beef, then a layer of tomatoes, next a dusting of salt and pepper, then another layer of spaghetti, and so on until all the ingredients are used, having the last layer tomatoes. cover this with fine breadcrumbs, dot here and there with tiny bits of butter, and bake in a quick oven for twenty minutes. rice may be substituted for spaghetti. beef, lamb, or veal croquettes one pint meat, one cupful breadcrumbs, one-half pint milk, two small teaspoonfuls flour, two small tablespoonfuls butter, one teaspoonful chopped onion, salt, pepper, a little chopped parsley and a pinch of nutmeg. boil milk; add butter and flour (rubbed together), and cook until thick. let cool. add ground meat and breadcrumbs and seasoning. roll into shape. dip in egg and cracker crumbs and fry in hot lard. mrs. j. k. taggart. english meat balls season a pound of lean chopped meat with a teaspoonful of salt, a dash of pepper and a tablespoonful of grated onion. mix and form into balls a little larger than english walnuts, stand them in a baking-pan, and cover with a pint of strained stewed tomatoes. put the pan in a hot oven and cook for thirty minutes, turning the balls once or twice. salisbury steaks season one pound of chopped lean meat with a teaspoonful of salt and the juice of one-half a lemon. mix and form into knox stands for quality and quantity in gelatine chicken or veal croquettes one pint of ground meat, add to meat, parsley (onion for veal), salt, pepper, and dash of nutmeg. boil one-half pint of milk, one tablespoonful of butter and two of flour until thick. when cool, stir in cut meat; make into croquettes; roll in egg and cracker crumbs. fry in deep lard. jellied chicken cook a medium size chicken in boiling water until tender. when cold remove skin and bones and cut up (not too fine), and return to pan with about one quart of water chicken has been cooked in. add an onion cut very fine, three or more stalks of celery, one small can sweet peppers and salt to taste. soften three-fourths box of knox gelatine in one-half cupful cold water and add to above mixture. pour in mold and let set over night. mrs. f. b. kline. chicken a la king one chicken (boiled and cup up finely), one can mushrooms, two slices of pimentos. make white sauce, season highly, put in chicken, mushrooms and pimentos and serve on toast. mrs. r. s. graham. chicken croquettes one pound cooked chicken, three teaspoonfuls chopped parsley, one onion, one-quarter pound butter, one-quarter pound breadcrumbs, salt, pepper, cayenne, and enough rich milk or cream to make mixture soft (about two cupfuls). grind meat and parsley. boil milk with onion; strain onion out, mix milk, chicken and breadcrumbs with salt and pepper and melted butter. let get perfectly cold. roll into shape; dip in egg and bread- crumbs and fry in hot lard. chicken pie cut the chicken in small pieces as for frying and stew in just water sufficient to cover it, with a little salt, until the meat begins to separate from the bones; take it out, pick out the bones and put the hot chicken in a dough lined pan made of rich pastry; season the gravy with a little more salt, if needed, a little pepper, generous lump of butter and chicken with corn starch, pour over chicken. roll out a crust and cover the pie, cut a large cross in the middle of the crust; bake until the crust is a rich, golden brown, three-fourths to one hour, but do not have the oven hot enough to scorch it. mrs. robert fleming four separate desserts for salads from one package of knox gelatine pressed chicken boil a fowl in as little water as possible till the bones slip out. pick the meat to bits. season the liquor highly with salt, pepper, celery salt and a little lemon juice. boil down to one cupful and mix with the meat. butter a mould and decorate the sides with hard-boiled eggs. pack the meat in and set away to cook with a weight on top. when ready to serve cip the mould in warm water and turn out carefully. garnish with parsley. chicken a la terrapin one large chicken, one-half pint stock or cream, one table- spoonful flour, one-quarter pound butter, two yolks eggs, salt, pepper, toasted bread. one large chicken boiled, and cut in small pieces, as for salad; place in pan with stock or cream. while this is heating, mix to a cream one tablespoonful flour, and one- quarter pound butter. add yolks two eggs. put in with chicken, one-half at a time, stirring while adding salt and pepper. when sauce is thick as cream, serve on. toast or in small saucers. to cook quail dress birds, splitting up the back. let stand in salt water. roll birds in flour and fry in half butter and half lard until nice and brown on both sides, then pour water over them and let them steam until tender. make gravy as for fried chicken. mrs. john roberts. roast turkey dress turkey several days before cooking. hang up in cold place. when ready to roast put in roasting pan, breast down, with some boiling water and a generous lump of butter. the time required to roast will depend on the age of the turkey. roast until tender and then turn over and brown. make a dressing of bread crumbs, butter, pepper, salt, sage or chopped celery. either stuff the turkey with this or make into balls and brown. contributed. knox gelatinÉ is economical--one package makes four pints of jelly fruits and vegetables “bestrewed with lettuce and cool salad herbs.” - anonymous. baked apples core apples, generously fill with sausage meat, bake without sugar (of course with a little water in the pan). baste occasionally. this makes a good luncheon dish. mrs. r. s. graham. baked apples peel apples about the same size and bake; use the small red cinnamon drops (melted). dip apples into color. stuff with nut meats and serve with whipped cream. contributed. stuffed apples core large, sound apples. fill the centers with chopped figs, nuts and raisins; add brown sugar, allowing two tablespoon- fuls for each apple. place the apples in a deep baking dish, add a little water; bake until tender. serve cold with whipped cream. mrs. j. b. peirce. baked apples take as many apples as are needed, scoop out the core and some of the apple around the core, leaving a large hole. as a filling for the apples add sugar, butter, nutmeg and seedless raisins. bake in slow oven until done, and just before sending to the table put a large marshmallow on top of each and let melt. mrs. t. s. mckelvey. baked beans one quart well-cooked white beans, one onion (cut real fine), one-half teaspoonful mustard, dash of red pepper, three table- spoonfuls of molasses; put strips of breakfast bacon over top, and bake until done. mrs. john roberts. baked quinces and pears put alternate layers of quinces and pears in a baking dish, with lots of butter and sugar between layers, having top layer sugar and butter. bake until fruit can be pierced with straw. delicious served with turkey or chicken. mrs. t. p. ford. knox gelatine is the one dessert for all appetites good potatoes four to six large irish potatoes and one large onion. cut pota- toes in cubes and cook until almost done. drain them and add onion, chopped fine. put into baking pan and add enough rich white sauce to cover. put a fork under the potatoes and let the sauce run under them. bake until brown in moderate oven. mrs. t. s. mckelvey. potatoes baked on half shell bake six or eight potatoes. as soon as they are done, cut in halves lengthwise, scoop out the center, mix with butter, cream, pepper and salt; whip until light and put back into skins; grate cheese over them and return to oven and brown. mrs. j. b. peirce. hashed brown potatoes six cold cooked potatoes, one-third cupful of butter, salt and pepper. melt the butter and let it become quite hot; put the potatoes into fat and toss them about till hot; then let brown and season. contributed. saratoga chips pare potatoes and slice into thin shavings on vegetable cutter; allow to soak in cold water. lift from the water and dry in a towel fry in deep fat until a delicate brown. shake as free from fat as possible and put to drain on absorbent paper. dust with salt. contributed. sweet potato baskets select six sweet potatoes of even size. wash, shape like a basket, steam until nearly soft; place in pyrex plate, brush with melted butter, sprinkle with sugar and brown delicately in a hot oven. remove centers and fill with pieces of apple cooked until tender in a pink syrup. mrs. w. w. wray. sweet potatoes parboil sweet potatoes; peel and slice. butter a deep dish well, put in layer of potatoes, then layer of apples (cut in one-half inch slices) until dish is filled, with layer of apples on top. sprinkle each layer with sugar and dot with butter, pour in five table- spoonfuls of warm water to generate steam; cover closely and bake until apples are steamed. uncover and brown. mrs. r. s. graham. knox gelatine is measured ready for use—two envelopes in each package fried tomatoes cut tomatoes into slices, dust each side with salt, pepper and sugar, enough fine cracker crumbs to dry them. have some hot butter in frying pan; brown tomatoes on both sides. when tender take up carefully with cake turner and serve on a heated platter. sauce for fried tomatoes one tablespoonful of butter, one-half teacupful of sugar, one tablespoonful of ground mustard, pinch of red pepper, pinch of salt, pinch of black pepper, one-half cupful of hot water. cook until thick as gravy. spread tomatoes on dish and pour dressing over them. mrs. d. peirce. stuffed tomatoes select nice large tomatoes; take out inside, leaving a shell. chop up cabbage and onions and the remaining tomatoes very fine, season to taste; fill the shells and put into oven to bake. mrs. d. peirce. baked tomatoes one can tomatoes, one cupful of sugar, one cupful bread crumbs, butter size of large egg. put tomatoes in baking dish, using half of the juice; add sugar, butter and bread crumbs, salt and pepper to taste. bake one hour in moderate oven. margaret barrowman. macaroni loaf three-fourths cupful of macaroni, one cupful of cream, one cupful of soft bread crumbs, one-half cupful grated cheese, one tablespoonful chopped green peppers, one tablespoonful of parsley, one-fourth cupful butter, three eggs (beaten separately), one teaspoonful of salt. cook macaroni in boiling salt water and drain; add the bread crumbs and cheese to the milk and stir together over the fire until the cheese is melted; then add the other ingredients and the beaten egg yolks;_mix well together, and lastly, fold in the stiffly beaten whites. bake in a slow oven until firm in the center. serve with tomato sauce. mrs. w. m. wray. knox sparkling gelatine improves soups and gravies graham nut bread three cupfuls graham flour (from which the bran has been sifted), one-half cupful white flour, one teaspoonful salt, three rounded teaspoonfuls baking powder. sift several times, and add the following: one cupful sugar, one cupful walnuts (chopped fine), and enough milk to make it like cake dough (three or four cupfuls). bake one hour in slow oven. will make two small loaves. mrs. j. l. camblos. muffins two cupfuls flour, one cupful milk, three tablespoonfuls sugar, a pinch of salt, one egg, butter size of an egg, two teaspoonfuls baking powder. bake in muffin tins. mrs. dickerson. beaten biscuits, no. one quart flour, lard size of an egg, one teaspoonful salt. mix as ordinary biscuits, moisten with ice cold milk. use as little milk as possible, making dough very stiff. beat twenty minutes. cut into biscuits. bake very slowly about one-half hour. mrs. j. k. taggart. tea- beaten biscuits, no. one quart flour, three-fourths large cupful lard, one spoonful salt, enough cold water to make stiff dough. sift flour and add salt. cut in the lard, moisten with water, and beat till it blisters. mrs. w. a. clyce. salt risen bread the day before the bread is to be baked, about ten a. m., in winter, and twelve noon in summer: slice one large raw potato, one tablespoonful flour, one tablespoonful cornmeal, one table- spoonful sugar, one teaspoonful salt. put this in a covered vessel; pour over it one pint boiling water, and stir well. keep in a warm place (not hot), until next morning. strain into a double boiler; add pinch of soda, one tablespoonful sugar and flour enough to make a medium batter; put over warm water. this should rise in one hour. scald one-half pint milk and let cool. add one-half pint lukewarm water, or as much as number of loaves wanted. work large tablespoonful lard into the flour, and salt to taste. pour in batter and flour enough to make a soft dough. knead well; make into loaves; put in large greased pan, and let rise again. bake in a moderate oven. mrs. t. p. ford. ask your grocer for knox gelatine-take no other flour muffins one-half pint flour, two eggs, one teaspoonful salt, one-half teaspoonful baking powder, one teaspoonful sugar. mix dry ingredients; add enough milk to make a medium batter. bake in muffin pans until brown. mrs. c. w. rees. corn bread, no. three eggs, one pint butter milk, one-half teaspoonful soda, one-quarter teaspoonful salt, one teaspoonful baking powder. meal enough to make batter that will pour easily. have pan hot and well greased. bake thirty minutes in hot oven. mrs. t. m. pepper. corn bread, no. one egg, one pint sweet milk, two teaspoonfuls baking powder, one teaspoonful salt, one tablespoonful melted butter or lard, enough corn meal to make batter. pour into well greased hot pan, and bake in a quick oven. mrs. d. w. wood. nut bread, no. two-thirds cupful chopped nut meats, two cupfuls sour milk, two and one-half teaspoonfuls soda, one small cupful sugar, one- half cupful baking molasses, three cupfuls graham flour, one-half cupful white flour, one teaspoonful baking powder. bake about one-half hour in moderate oven. mrs. f. b. kline. toast box for cream dishes cut a three-inch cube from soft portion of firm bread. hollow out the center leaving wall one-third inch thick. saute in butter and toast. mrs. r. s. graham. sally lunn no. five teacupfuls flour, one teacupful butter (or butter and lard mixed), four eggs, three tablespoonfuls sugar, one-half tea- cupful yeast, one teacupful sweet milk. stir the yeast into the dry flour, then add the milk and butter (slightly warmed), and then the yolks of eggs, well beaten with the sugar. then add the well beaten whites of eggs. have the batter just stiff enough to drop clean from a spoon; beat hard and set to rise. after several hours when it is risen, beat down again and let it rise a second time. put in a well greased pan, and when it is risen, bake slowly for one hour. mrs. matthews. the knox acidulated package contains lemon flavoring cinnamon rolls two cakes fleischmann's yeast, one cupful milk (scalded and cooled), one cupful lukewarm water, one tablespoonful sugar, six tablespoonfuls lard or butter, one-half cupful sugar, seven cupfuls sifted flour, three eggs, one-half teaspoonful of salt. dissolve yeast and one tablespoonful sugar in lukewarm liquid. add three cupfuls of flour and beat until smooth. add lard or butter and sugar thoroughly creamed, and eggs beaten until light, the remainder of the four gradually, keeping dough soft, and lastly the salt. turn on board and knead well. place in bowl. cover and let rise slowly until double in bulk. roll out in oblong pieces one-fourth inch thick. brush liberally with melted butter. sprinkle with cinnamon and brown sugar and dot with raisins. roll up lengthwise. cut entirely through and lay side by side in greased tins. let rise one hour in a warm place and bake in moderate oven. mrs. r. p. carr. parker house rolls one cake fleischmann's yeast, one pint milk (scalded and cooled), one cupful mashed potatoes, two tablespoonfuls sugar, four tablespoonfuls lard or butter (melted), 'three pints sifted flour, one teaspoonful salt. dissolve yeast and sugar in luke- warm milk. add potatoes, lard or butter; and one and one-half pints of flour. beat until perfectly smooth. cover and let rise in warm place until double in bulk. add remainder of flour, or enough to make a dough, and lastly the salt. knead well and place in greased bowl and let rise until double in bulk. roll out one-fourth inch thick. brush over lightly with butter; cut with biscuit cutter, crease through center heavily with dull edge of knife and fold over in pocketbook shape. place in shallow pans one inch apart; cover and let rise until light or about one hour. bake ten or fifteen minutes, or until brown. mrs. j. r. mcnutt, bluefield, w. va. lunch rolls one cake yeast, one and one-fourth cupfuls milk (scalded and cooled), one tablespoonful sugar, four cupfuls sifted flour, one egg, two tablespoonfuls lard or butter, one teaspoonful salt. dissolve yeast and sugar in lukewarm milk. add lard and butter and two cupfuls of flour. beat thoroughly; then add eggs (well beaten), balance of flour gradually, and salt. when all the flour is added, or enough to make a moderately soft dough, for dainty delicious desserts use knox gelatine cheese salad dissolve one tablespoonful knox gelatine in one-third cupful boiling water; add one cupful grated cheese, one-half cupful whipped cream (measure before whipping), and six stuffed olives (chopped fine). mould in individual moulds and serve with mayonnaise. white perfection salad one quart cabbage (shredded fine), one pint pineapple (cut in small pieces), one-half pound marshmallows (cut in cubes and soaked in pineapple juice), one cupful pecans. mix all together and serve with whipped cream dressing. mrs. hyatt. potato salad two cupfuls cold boiled potatoes (cut in cubes), one cupful celery (cut in small pieces), one tablespoonful chopped onion, two hard boiled eggs (cut in small pieces). mix with mayonnaise. pineapple salad one can pineapple, six lemons, two tablespoonfuls knox gelatine, one cupful sugar, two medium sized cucumbers. soak knox gelatine in one-half cupful water. heat pineapple juice, lemon juice and sugar. add gelatine and stir until dissolved. cut pineapple and cucumbers in small cubes and add to pine- apple juice, etc. mould and serve with mayonnaise. . frozen fruit salad six oranges, two bananas, four slices pineapple, one cupful cherries. cut in small pieces; add two tablespoonfuls sugar and pack in freezer until moulded. serve with mayonnaise. waldorf salad one cupful chopped apples, one cupful chopped celery, one banana, one-quarter cupful chopped nuts. mix with mayonnaise. winter tomato salad one can tomatoes, one-half box knox gelatine, one table- spoonful chopped onion, salt and pepper. heat tomatoes with onion; strain and add gelatine dissolved in one-half cupful cold water. to juice add salt and pepper and pour in individual moulds. this salad may be improved by adding hard boiled eggs cut in rings, chopped celery or pieces of cold asparagus. knox acidulated gelatine saves the cost, time and bother of squeezing lemons pies “no soil upon earth is so dear to our eyes, as the soil we first stirred in terrestial pies. - . w. holmes. never fail pie crust three cupfuls sifted flour, one cupful lard, one-half cupful cold water, a little salt. mix flour and lard together until thor- oughly blended, then add water and salt. this makes four good-sized crusts. mrs. e. c. chard, michigan. pie crust two cupfuls flour, three-fourths cupful lard, one-half tea- spoonful salt, one-third cupful cold water. use a measuring cup. contributed. raisin pie one-half package raisins, one-half cupful sugar, yolk of one egg, butter size of small egg, two tablespoonfuls corn starch. cook raisins until soft and when done have covered with water. then add the sugar, egg, butter, and corn starch to thicken. put in baked crust and use white of egg as meringue. mrs. d. w. wood. pumpkin pie one and one-half cupfuls cooked pumpkin, three eggs, three- fourths cup sugar, one-half teaspoonful salt, one teaspoonful cin- namon, one teaspoonful cloves, one and one-half teaspoonfuls ginger, two tablespoonfuls molasses, one and one-half cupfuls rich sweet milk. beat eggs 'thoroughly, add sugar with spice and salt, pumpkin, molasses and milk. line deep pie pans with crust and pour in mixture and bake in moderate oven. mrs. f. b. kline. cream pie yolk of three eggs, one cupful of cream or rich milk, two tablespoonfuls of sugar, one teaspoonful flour to thicken. cook in double boiler, stirring constantly. bake crusts of rich pastry and fill with the custard, using the whites of the eggs for meringue. sprinkle with pulverized sugar and set in oven to brown. mrs. roy bowditch. use knox gelatine—the four-pint package crumb pie one cupful sorghum molasses, one cupful cold water, one teaspoonful soda. stir this together and put in an unbaked crust. three cupfuls flour, one cupful sugar, one cupful butter. rub this together and put over syrup mixture and bake a light brown. this will make three pies. mrs. r. schwank. cocoanut custard two egg yolks, one tablespoonful flour, one-half cupful sugar, pinch of salt, one cupful milk, one cupful cocoanut, flavor to taste. mix in order given and pour into unbaked pastry and bake in slow mrs. h. g. dalton. oven. butter scotch pie one cupful brown sugar, one teaspoonful butter, one-half cupful sweet milk. cook this until it is very brown and thick, stirring all the time. add one pint of milk (less the one-half cupful used above), yolks of two eggs, two tablespoonfuls corn starch or flour, one teaspoonful vanilla. cook until thick and put in baked crust with whites of eggs for icing. mrs. ollie r. stallard. chess pie one dozen yolks of eggs, two and one-half cupfuls sugar, butter size of walnut. beat very light; flavor with lemon or vanilla. put in unbaked individual crusts and bake in moderate mrs. j. j. wood, concord, va. oven. jam tart two eggs (separated), one cupful milk, one level tablespoonful corn starch, one-half cupful cocoanut, one-half level teaspoonful baking powder, one-half teaspoonful vanilla extract, two table- spoonfuls raspberry jam, one level tablespoonful sugar. line a greased glass pie plate with pastry. bake in moderate oven beat yolks of eggs with sugar. heat milk (except two table. spoonfuls) and pour it slowly into yolks of eggs, stirring all th- time. return this to saucepan and add corn starch moistenede with remainder of milk. stir until well thickened. remove from fire. add cocoanut, baking powder, extract and whites of eggs stifly beaten. put jam at bottom of pastry case and mixture on top; brown lightly in the oven. sprinkle with sugar and serve the tart either hot or cold. mrs. p. c. cartwright. knox gelatine makes a transparent, tender, quivering jelly chess pie two cupfuls sugar, one cupful melted butter, one cupful sweet cream, four eggs. put the mixture in baked crusts and return to oven to brown and form custard. this makes two pies. mrs. john roberts. the stone mountain bottling co., inc. is noted for its sanitation and high-grade drinks the famous wiedemann brew a specialty phone no. norton, va. greever motor sales, inc. ford the universal car authorized sales and service norton and coeburn, va. insist on genuine ford parts when having your car repaired knox acidulated gelatine-no bother-no trouble—no squeezing lemons cakes cake is acceptable at every kind of luncheon, in fact, cakes were invented for that meal, for five o'clock tea, weddings and for school boys. -anonymous. black cake boil together for three minutes, two cupfuls brown sugar, two cupfuls cold water, four cupfuls raisins (small), two-thirds cupful lard, two teaspoonfuls each of cinnamon and cloves, half teaspoonful salt, two cupfuls chopped nuts. when perfectly cold, stir in two level teaspoonfuls soda dissolved in a little water, four cupfuls flour, one teaspoonful baking powder. bake in either loaf or layers and put together with caramel icing. mrs. j. l. camblos. white cake whites of four eggs, three-fourths cupful butter, one cupful sugar, three and one-half cupfuls flour (after sifting), three- fourths teaspoonful cream tartar in flour, one cupful buttermilk, one teaspoonful soda dissolved in milk. mrs. j. l. camblos. thanksgiving cake three cupfuls granulated sugar, one and one-fourth cupfuls butter, one cupful milk, three and one-half to four cupfuls flour, ten egg whites, one teaspoonful vanilla, one-fourth teaspoonful almond extract, three teaspoonfuls baking powder, two cupfuls finely shredded citron. cream butter and sugar, add flavoring and milk to butter and sugar, then the flour and beat very hard; then fold in egg whites; then the citron which has been dredged in some of the flour; sift remainder of four and baking powder together three times and add. bake in large tube pan one and one-quarter hours. ice with thick icing or with this creamy icing. creamy icing—two egg whites, three tablespoonfuls cold water, pinch of cream tartar, confectioners' sugar, flavoring. add water and cream tartar to egg whites and beat just a moment or two; then add tablespoonful sugar and stir. as the mixture becomes creamy, add more sugar and continue until stiff enough to spread. must be stirred vigorously for at least fifteen minutes. do not beat if you wish it to be soft and delicate. mrs. t. f. mckelvey. four separate desserts for salads from one package of knox gelatine marble cake whites of four eggs, one cupful white sugar, half cupful butter, half cupful sweet milk, two teaspoonfuls baking powder, one teaspoonful vanilla and two and one-half cupfuls flour. dark part-yolks of four eggs, one cupful brown sugar, one-half cupful cooking molasses, one-half cupful butter, one- half cupful sour milk, one teaspoonful each of cloves, cinnamon, mace and nutmeg, one teaspoonful soda dissolved in a little milk (added after part of the flour is stirred in), one and one-half cupfuls flour. drop spoonful of each kind, first the white and then the dark alternately. mrs. t. s. mckelvey. ginger snap fruit cake two pounds of raisins, two pounds currants, one pound citron, one pound butter, one glass blackberry or currant jelly, three tablespoonfuls chocolate, one teaspoonful each mace, cloves, cinnamon and nutmeg, one pound white sugar, one pound grated ginger snaps, one cupful wine or grape juice; pour over fruits and let stand three hours. dredge fruits well with flour. bake in moderate oven five hours. mrs. lacy, winchester, va. orange cake two cupfuls sugar, one cupful butter, cream well; one cupful of orange juice, five eggs dropped in unseparated (one at a time), three and one-half cupfuls flour, two teaspoonfuls baking powder. orange filling—two oranges (juice and grated rind), yolks of two eggs, one heaping tablespoonful corn starch, one cupful sugar, half cupful cold water; cook until thick and when cool spread between cakes. contributed, norton, va. small white cake one and one-half cupfuls sugar, one cupful sweet milk, one- half cupful butter, whites of five eggs, three cupfuls flour (sifted before measuring), two teaspoonfuls baking powder. flavor with one-half teaspoonful each vanilla and lemon. mrs. f. b. kline. golden cake one cupful butter, two cupfuls of sugar, one cupful of sweet milk, yolks of seven eggs, three cupfuls of flour, two teaspoonfuls of royal baking powder. flavor with one teaspoonful each of vanilla and lemon. mrs. t. s. mckelvey. knox gelatine is economical -one package makes four pints of jelly burned sugar cake one-half cupful butter creamed with one and one-half cupfuls sugar, one cupful lukewarm water, two and one-half cupfuls flour, two teaspoonfuls baking powder, three or four teaspoonfuls burned sugar, two eggs (beaten separately), adding yolk last. first burn sugar to have ready for cake (sugar will be black), one-half cupful sugar to burn; burn until it smokes good, then pour over it one cupful boiling water. filling—make white icing and add three or four spoonfuls mrs. p. c. cartwright. burned sugar. nut chocolate cake two ounces cocoa or chocolate, one-half cupful brown sugar, one-half cupful cold water, one egg yolk, one teaspoonful vanilla, one cupful chopped walnuts or pecans. cook above in double boiler and when cool add to the following mixture: two-thirds cupful butter, one cupful brown sugar, two whole eggs, one teaspoonful soda (dissolved in one-half cupful sour milk), two cupfuls flour. mrs. fink comann. wedding cake one cupful butter, three cupfuls white sugar, one cupful milk, twelve egg whites, three teaspoonfuls baking powder, four cupfuls four (swan's down is best), one teaspoonful almond extract. cream butter and sugar together; add milk, four, then beaten egg whites. sift baking powder and flour together several times and add to other ingredients. mrs. t. s. mckelvey. delicate cake one cupful corn starch, one cupful butter, two cupfuls white sugar, one cupful sweet milk, two cupfuls flour, seven egg whites. cream butter and sugar; mix one teaspoonful cream tartar with flour and corn starch, one-half teaspoonful soda with sweet milk. add milk and soda to sugar and butter, then flour, then whites flavor to taste. (excellent.) white house cook book. of eggs. white cake scant one-half cupful butter, one and one-half cupfuls sugar, one scant cupful milk, two cupfuls flour, two level teaspoonfuls baking powder, four well-beaten egg whites. flavor with lemon and vanilla. mrs. j. l. camblos. desserts can be made in a short time with knox gelatine genoa cake one-half pound butter, one-half pound sugar, one-half pound flour, one-half pound chopped almonds, one-half pound chopped citron, five eggs, one wine glass of sherry, flavor with rosewater. cream butter and sugar; add beaten yolks, then sherry and rosewater. sift flour and warm; add flour, beaten whites of eggs, then almonds and citron which have been chopped fine, dredged with four and warmed. bake in well greased loaf pan. mrs. j. l. camblos. nigger cake one-half cake chocolate (large size), one cupful sugar, two egg yolks, one-half cupful sweet milk. boil above until chocolate and sugar are dissolved, and flavor with vanilla when cool. batter-one cupful sugar, one-half cupful butter, two whole eggs, one-half cupful milk, two cupfuls flour, one teaspoonful soda dissolved in one tablespoonful boiling water; stir in first mixture and bake. put together with white icing. mrs. t. s. mckelvey. marshmallow cake nine egg whites, one cupful flour, one and one-eighth cupfuls of sugar, one heaping spoonful of cream tartar. sift flour and cream of tartar five times; beat eggs until stiff and dry, then beat in sugar with egg whip, then mix in the flour. bake in three layers in ungreased pans in very slow oven. filling—whites of two eggs, two cupfuls of sugar, one-half pound of marshmallows. cook sugar and water together until it spins a thread, then stir in the marshmallows, and when all are melted pour over the egg whites beaten very stiff. contributed. angel cake whites of eleven eggs, one teaspoonful of cream of tartar, one and one-half cupfuls of granulated sugar, one cupful of flour and flavoring to suit taste. beat whites of eggs until light but not dry, then add cream of tartar and beat until very stiff and glossy, then add sugar sifted seven times, mixing well with a wire egg beater. finally, add flavoring and flour, slowly, which has been sifted seven times. bake in an ungreased pan for about three-quarters of an hour in a slow oven. let it remain in pan until cold. it is important in baking angel cake to have fresh eggs and a slow oven. mrs. r. h. bruce. try the knox gelatine recipes found in this book devil's food two cupfuls brown sugar, one-half cupful butter, two eggs, one-half cupful sour milk, one-half cupful hot coffee, one-fourth cake baker's chocolate, one teaspoonful soda, one teaspoonful baking powder, two and one-half cupfuls sifted flour and one teaspoonful vanilla. mrs. f. b. kline. delicious spice cake one cupful butter, two cupfuls white sugar, four whole eggs, , three cupfuls flour, three teaspoonfuls baking powder, one teaspoon- ful each cinnamon, nutmeg, allspice, ginger, spice, mace and cloves. cream butter and sugar together and when thoroughly creamed add one egg at time till all have been beaten in, then add spices and one teaspoonful each of vanilla and lemon, then the flour and baking powder. can be baked either loaf or layers and put together with any kind filling, but caramel filling and icing and then covered over with white icing makes a very pretty cake. mrs. t. s. mckelvey. fruit cake two small teacupfuls butter, three cupfuls brown sugar, six whole eggs beaten in one at time with butter and sugar, one pound seeded raisins, one pound currants, one-half pound citron (cut in very small pieces), one-half cupful cooking molasses and one-half cupful sour milk. stir butter and sugar to cream; beat in eggs, one at time; add one teaspoonful nutmeg, one table- spoonful cinnamon, one teaspoonful cloves, mace, then add mo- lasses and milk; stir well and add one glass ginger ale. after stirring well, add four cupfuls flour and one level teaspoonful soda that has been dissolved in boiling water. mix fruits well with about two tablespoonfuls flour. bake in moderate oven. mrs. t. s. mckelvey. white icing three cupfuls white sugar, three cupfuls water, and whites of pour water over sugar and let come very slowly to boil. do not stir. when thick enough to spin a thread, add one tablespoonful vinegar and pour over_beaten egg whites. beat till cool enough to spread. mrs. t. s. mckelvey. three eggs. white icing, no. two cupfuls white sugar, one cupful water, two egg whites and one teaspoonful vinegar. boil together sugar and water; add vinegar and pour over eggs. mrs. g. t. foust. knox gelatine-economy with highest quality nut filling one cupful of sugar, one cupful of thick sweet cream, one cup- ful of pecans, chopped fine. boil all together until thick and let cool without stirring. contributed. caramel filling three cupfuls brown sugar, one-half cupful butter and one small size can of carnation cream. cook sugar and one cupful of water together till it spins a thread, then add butter and the cream and stir constantly. cook till thick enough to spread and beat until creamy. contributed. chocolate filling one-half large cake baker's chocolate, one teacupful sweet milk, two teacupfuls white sugar and butter size of an egg. shave or grate chocolate into pan; when it has melted add sugar and milk, and when boiling add the butter. cook to the right con- sistency and when almost cool, add vanilla to flavor. fluffy icing one teaspoonful knox sparkling gelatine, three tablespoon- fuls cold water, one-half teaspoonful vanilla (one teaspoonful orange extract, if desired), one cupful sugar, one-quarter cupful hot water, two egg whites. soak the gelatine in the cold water in a small cup and dissolve by melting over hot water. add the sugar to the hot water and cook directly over the fire until the syrup will spin a thread. turn out the heat, or remove pan from the fire, and add the liquid gelatine immediately, pouring it through a strainer into the syrup. have egg whites beaten until stiff on a platter or a very large plate, and very slowly add the syrup, beating constantly between additions. when all the syrup has been added, add #avoring, pour icing in top of double boiler and cook over hot water, beating constantly with a slotted or other wooden spoon. when icing becomes so thick spoon can be drawn through it without icing running together again, it is ready to pile on cake. remove from fire and pile icing quickly on cake, evening top with a broad-bladed knife. if the icing should lose its shine, continue icing cake as usual but leave a little of the icing in the double boiler; to this add two or three tablespoonfuls of hot water and cook until thickened, but not as thick as the first icing. pour this on top of the dull icing and a glossy finish will be the result. mrs. knox. free cook book offer in each package of knox gelatine oatmeal cookies one cupful of granulated sugar, one cupful of butter and lard, one cupful of chopped raisins, two beaten eggs, one teaspoon- ful of cinnamon, one teaspoonful of cloves, three-fourths tea- spoonful of soda, six tablespoonfuls of buttermilk. add two cup- fuls of flour, mix well; then two cupfuls of oatmeal, and add raisins after being well mixed with flour. mrs. w. w. kemp. rocks one and one-half cupfuls of brown sugar, one cupful of butter or crisco, three eggs, one and one-half cupfuls of raisins, one teaspoonful of soda, one teaspoonful of cinnamon, one-half teaspoonful of salt, one pound of broken walnut meats, two and one-half cupfuls of four (or more). make very stiff and drop from teaspoon. mrs. hays dalton. scotch cakes one cupful of butter, one-half cupful of brown sugar (sifted), three cupfuls of four. cream butter and sugar. when well mixed, add flour and knead. roll out about one-fourth to one- half inch thick; cut in squares. mrs. j. c. dawson. aunt bettie's tea cakes one quart of four, two teaspoonfuls of baking powder, one teaspoonful of salt, one cupful of sugar, two eggs, one tablespoonful of lard, one tablespoonful of butter, four tablespoonfuls of sweet milk, one teaspoonful of vanilla. sift flour, baking powder and salt together. mrs. john roberts. walnut cookies one-fourth cupful butter, one-half cupful sugar, two yolks (well beaten), one cupful pastry flour, one teaspoonful baking powder, one quarter teaspoonful of salt and grated rind of one- half an orange; three-fourths cupful of chopped black walnuts. mix in order given and fold in stiffly beaten whites of eggs. mrs. t. s. mckelvey. sand tarts, no. one pound granulated sugar, three eggs, one-half pound of butter, flour enough to make a stiff batter. roll thin and use small cutter; bake in moderate oven. put nut kernels on top and sprinkle sugar and cinnamon on before baking. mrs. john a. esser. knox sparkling gelatine improves soups and gravies puddings “your dressing, dancing, gadding, where's the good in; sweet lady, tell me, can you make a pudding?” queen of puddings, no. put one cupful of small pieces of bread in a baking dish; grate the rind of a lemon over them. beat the yolks of three eggs with one-half cupful of sugar; and one quart of milk and pour over bread; put small bits of butter over the top and bake in a slow oven about one hour, or until it gets like a custard. remove from oven and cover with meringue made with the whites of the three eggs and a little sugar and teaspoonful of lemon juice. miss martha hyndman. queen of puddings, no. one pint of bread crumbs, one quart of milk, one cupful of sugar, yolks of five eggs, grated rind of one lemon, one tablespoon- ful of butter. bake like custard. when baked, spread jelly or jam of any kind over the top, and cover with meringue. mrs. r. s. graham. steamed chocolate pudding put two cupfuls of flour in a bowl; three teaspoonfuls of royal baking powder; three-fourth cupfuls of sugar; two eggs; one cupful of sweet milk and two tablespoonfuls of butter; two squares of chocolate, melted together with a little vanilla. mix all thoroughly together and beat a couple of minutes. steam two hours; the last hour slowly. serve hot with hard sauce. x contributed. woodford pudding three eggs, one cupful sugar, one cupful flour, one cupful butter, one cupful of jam or preserves, one level teaspoonful soda, in three teaspoonfuls sour milk. bake in greased pan until done and serve with sauce. mrs. t. p. ford. lemon sauce one cupful of sugar, one-half cupful of butter, one egg (beaten light), one lemon (juice and grated rind), one-half cupful of boiling put in pan and thicken over steam. mrs. h. b. mccolgan. water. knox gelatine comes in two packages-plain and acidulated (lemon flavor) and one banana pudding make custard of one quart of milk, yolks of six eggs cupful of sugar. cook in double boiler and flavor with vanilla. fill bowl with alternate layers of bananas and custard. beat whites of six eggs and four tablespoonfuls of sugar for top. put in oven and brown. serve cold. mrs. j. j. wood, concord, va. cottage pudding cream together one cupful of sugar and one tablespoonful of butter; add one beaten egg, one cupful sweet milk, one pint of flour, and two heaping teaspoonfuls of baking powder. sauce for pudding-mix together one cupful of sugar and one egg. add one tablespoonful of flour, and butter size of walnut. add one pint of boiling water. boil a minute or two and flavor with lemon juice and grated nutmeg. mrs. w. w. kemp. rice pudding to six cupfuls of boiling water stir in three-fourths cupful of rice and one teaspoonful of salt. cook thirty minutes; drain through colander. "to the rice add two eggs, one cupful of raisins, one-half cupful sweet milk, flavor with vanilla. "pour this in baking dish, cover with bits of butter and bake about thirty minutes. mrs. b. w. dobyns. plum pudding three eggs, one-fourth pound butter, two teacupfuls brown sugar, two pounds raisins, two cupfuls bread crumbs, one cupful flour, two cupfuls figs, two cupfuls suet, three cupfuls milk, one- half pound citron, three teaspoonfuls baking powder, one table- spoonful each of conserved lemon and orange peel, one-fourth teaspoonful each of cloves, allspice, nutmeg, and mace. flour fruit for pudding with extra flour. boil three or four hours. miss jesse graham, tazewell, va. and sugar. velvet pudding three pints fresh milk, five eggs (beaten separately), one cupful of white sugar beaten into the yolks, four tablespoonfuls corn starch dissolved in a little milk and added to eggs bring milk to boiling point and pour over above mixture; return to stove and let get very thick, stirring all the time; flavor with vanilla. beat whites with one-half teacupful of sugar, spread on top of pudding, set inside stove and let brown slightly. serve with cream. mrs. mary quillen, cumberland gap, va. knox gelatine is guaranteed to please or money back cherry pudding two tablespoonfuls butter, one cupful sugar, one small cupful sweet milk, two cupfuls flour, one teaspoonful baking powder, whites of two eggs. mix as you do cake; then add one cupful canned cherries, from which juice has been drained. sauce for same-yolks of two eggs, one tablespoonful flour, one tablespoonful butter, one cupful brown sugar, one cupful boiling water, one cupful cherry juice. mix well together and cook; stir often for it burns easily. mrs. f. b. kline. fruit pudding stir together one-half cupful sugar and one egg; add one-half cupful milk and pinch of salt; one and one-half teaspoonfuls baking powder in one and one-half cupfuls of flour; add last, one rounded tablespoonful of butter, melted. have fruit in bottom of baking vessel, and sugar, and with blackberries a sprinkle of flour. pour batter on top and bake in moderate oven one hour. cherries or huckleberries may be used. mrs. w. w. kemp. wood hardware company hardware paints, household and sporting goods phone norton, virginia · use knox gelatine if you would be sure of results prune souffle one-half pound prunes, five egg whites, one cupful sugar, one-half tablespoonful lemon juice. wash and soak prunes in cold water over night. cook in same water until soft; remove stones and put through a coarse strainer. add sugar and cook five minutes. this mixture should be the consistency of mar- malade. beat whites of eggs very stiff; add prune mixture; when cold add lemon juice. pile lightly in buttered pudding dish and bake twenty minutes in slow oven. serve cold boiled custard made from egg yolks. mrs. c. m. kilby. marshmallow jelly two tablespoonfuls knox gelatine, one-quarter cupful cold water, one cupful boiling water, one-half cupful sugar, one cupful orange juice, two tablespoonfuls lemon juice, one-half box marsh- mallows. soak gelatine in cold water; add boiling water. when dissolved add sugar and fruit juices. strain through fine strainer. cut marshmallows into four pieces. put in individual molds. pour in gelatine and chill. serve with whipped cream. contributed. caramel pudding one scant cupful sugar, three cupfuls milk, pinch of salt, one teaspoonful vanilla, two heaping tablespoonfuls corn starch. heat milk in double boiler, saving one-half cupful to mix corn starch. caramelize sugar. add a little hot milk to dissolve sugar, then put in double boiler and stir occasionally until the sugar is all dissolved. add corn starch and cook until thick. pour in molds and serve with whipped cream. this is also good served with pineapple bavarian cream. mrs. j. c. dawson. ice box dessert soften one-fourth pound of butter till creamy. add one-half cupful of confectioner's sugar, stirring continually until sugar is thoroughly blended with butter. then add the yolks of three eggs, one at a time, beating well after addition of each egg. to this mixture put a scant one-fourth cupful of well drained grated pineapple, one-third cupful of well mashed banana or any pulpy fruit. (a few marschino cherries help.) beat the whites of eggs stiff and dry, and after the mixture is well beaten, fold in the whites, beating hard four minutes. line the mold with lady fingers or any stale cake and pour on mixture. place in re- frigerator and let stand twenty-four hours. mrs. Č. m. kilby, lynchburg, va. dainty recipes in each knox gelatine package mint parfait one bunch of fresh mint, one and one-half cupfuls sugar, one-half cupful water, whites of two eggs, two cupfuls cream, one-eighth teaspoonful salt. crush mint leaves and steep in boiling water for twenty minutes. strain and add water to sugar and boil until syrup will thread when dropped from spoon. pour slowly on the whites of the eggs, beaten stiff and dry. beat until mixture is cool. whip cream and salt and combine mix- tures. pour into a mold and freeze. mrs. r. s. graham. lemon ice cream one cupful milk, one and one-half cupfuls of cream, one and one-quarter cupfuls of sugar, one-fourth cupful strained lemon juice, one-half teaspoonful lemon extract, two table- spoonfuls of cold water, one and one-half junket tablets. heat milk to lukewarm. add sugar, lemon extract and junket which has been softened in water. allow to “set” and then add cream which has previously been whipped. pour mixture into freezer and when partially frozen, add lemon juice and stir it in thor- oughly with other ingredients. this quantity will serve six per- mrs. t. s. mckelvey. sons. strawberry surprise two quarts of strawberries, one pint sugar, one pint water, whites of six eggs, juice of two lemons. mash berries to a pulp; add sugar, water, lemon juice and beaten egg whites. turn into a freezer and freeze. the turning of the dasher will beat all to a foamy and delicious “surprise." mrs. epperson. pineapple bavarian cream one and one-half cupfuls grated pineapple, one-third cupful sugar, juice of one lemon, add one-quarter box knox gelatine (softened in one-quarter cupful cold water and dissolved by setting dish in hot water). place dish in ice water and stir constantly until beginning to thicken, then fold in one cupful cream, beaten solid. serve with the rest of the pineapple from the can cooked with one-quarter cupful sugar, three or four minutes, chilled and -around cream. mrs. j. c. dawson. apricot ice one quart apricot juice, two pint bottles ginger ale, juice of two lemons, juice of three oranges. sweeten according to taste. mrs. c. p. mcdonald. each package of knox gelatine makes four pints of jelly pickles and preserves “peter piper picked a peck of pickled peppers.” pepper relish three dozen sweet peppers, one dozen each of red, green and yellow if to be had; one-half dozen large onions. chop or grind all together. pour boiling water over and drain off. then pour cold water over, let come to a boil and drain off. add two cupfuls of sugar, two tablespoonfuls of salt, one teaspoonful celery seed, one quart vinegar and two or three pods of hot pep- pers. let come to a boil and can. mrs. katharine dunnam peirce. cucumber sweet pickles take cucumbers that have been in a strong brine for a month or more; slice them about one-fourth inch thick, soak the salt out, changing water three or four times a day. when fresh, take three and one-half pounds, put in a kettle with one ounce of pulverized alum, cover with cold water and let boil one-half hour after it begins to boil, let cold water run over them. then cover with fresh cold water, add one ounce of ginger; let come to boil and boil one-half hour. make a syrup of three pounds of sugar, one quart vinegar (white vinegar preferred); one pint water; add one ounce stick of cinnamon, three-eighths ounce whole cloves, one-eighth ounce mace, tied up in a bag. when syrup comes to a good boil, add cucumbers. boil until clear; syrup should not be very thick. time, about forty-five minutes to one hour. mrs. c. r. pepper. tomato catsup one peck of tomatoes (boil until you can strain through a colander); one-half gallon vinegar; six onions, chopped fine; one-half teaspoonful black pepper; four tablespoonfuls salt; one teaspoonful each of mace, ginger, cloves (powdered), celery seed; four teaspoonfuls mustard seed; two teaspoonfuls powdered mustard; one and one-half pounds sugar. boil until thick; when cold, bottle. mrs. john roberts. sweet pickles one-half cupful salt, one small cupful of dry mustard, twenty-five cents worth of saccharine, two teaspoonfuls of ground knox gelatine solves the problem of “what to have for dessert" cloves, two teaspoonfuls allspices, one gallon vinegar. mix spices and mustard to a paste, then mix with vinegar. put pickles in jars and cover with mixture without heating. mrs. bartholemew. chilli sauce one peck ripe tomatoes; one-half gallon onions; three pints vinegar; two pounds sugar; one-half cupful salt; one tablespoon- ful each of ground pepper, cloves, allspices, ginger, cinnamon, mustard and celery seed; two tablespoonfuls mustard seed; one-half teaspoonful cayenne pepper. let cook with frequent stirring for four or five hours. mrs. j. e. dunnam. yellow pickle twelve medium sized cucumbers, nine medium sized onions. slice, cover with salt and let stand over night. rinse and squeeze dry. cover with vinegar; add two tablespoonfuls of ground tumeric, four tablespoonfuls of ground mustard and two or three cupfuls sugar (according to sourness of vinegar). cook until very tender, then thicken with three-fourths cupful of flour, mixed to paste with vinegar. remove from stove and when cool, add one can chopped pimento and four or five tablespoonfuls of olive oil. seal in jars. mrs. j. l. camblos. chilli sauce twelve large tomatoes, two large onions, four green peppers, three cupfuls vinegar, salt, sugar, spice. boil until tender. contributed. grape catsup two pounds grapes, one tablespoonful cinnamon, one-half cupful vinegar, one-half tablespoonful cloves, one-half table- spoonful allspice, one pound sugar. cook until grapes are soft; remove seeds; put spices in. bag. simmer fifteen minutes. mrs. j. a. esser. chow-chow one-half gallon cabbage, one-half gallon green tomatoes, one pint peppers, one quart of onions, one-half gallon vinegar, one-half cupful sugar, salt, mustard, celery seed and spices to taste. boil until tender. mrs. j. a. esser. knox stands for quality and quantity in gelatine apple and elderberry jelly two-thirds of very sour apple, or crab apple juice, one-third elderberry juice. use as much sugar as juice. mrs. w. w. kemp. half way. cold pack method for vegetables and fruits sterilize jars; dip rubbers in hot water, then place on jars. sort fruit or vegetables for firmness. pack jars to within one- quarter inch of top—when using jars with wire clamps, leave both clamps up; if screw top jar, screw the cap a little more than when ready for cooking, place the jars on a rack or folded towel in bottom of kettle or boiler. the water in kettle must be same temperature as contents of jar, and should come to neck of jars. count your time for cooking from the moment the water boils. at the end of cooking, fasten down the clamp or screw the cover tightly and protect from draft. store in a cool, dark place. beans pack tightly in jars after jar is filled with cold water, add a teaspoonful of salt, adjust top, cook three hours at one cooking, or, if more convenient, one hour per day for three days. beets select small, tender beets, or cut into quarters large beets; cook until three-quarters done; pack into jars and use brine as for beans. cook one hour and a half. peaches peel peaches; put into cans whole or in halves; fill jar with cool syrup (ten cups sugar to four quarts of water); cook twenty minutes. berries after washing fine fresh berries in colander, pack in jar, fill jar with syrup (seven cupfuls sugar to four quarts of liquid, part of which may be berry juice), and cook ten minutes. soup vegetables one-half tomato pulp; one-half corn, or one-quarter corn and one-quarter carrots. cook tomato pulp down until the thickness of tomato catsup. after bringing corn to boiling point, add to tomatoes. cook carrots until nearly done; scrape them and cut as de- sired; add to corn and tomatoes and cook about one-half hour. put in pint jars and add to soup stock that is already flavored with cabbage, onion and celery. see that the name k-n-o-x is on each package of gelatine you buy ginger punch one-half pound canton ginger, one quart cold water, one cupful sugar, one cupful orange juice, one-half lemon juice. add the sugar to the cold water and boil fifteen minutes. strain and add orange and lemon juice. serve on crushed ice. a. f. graham. strawberry water one quart strawberries, one pint water, two and one-half cupfuls sugar, two lemons, two pints apollinaris water. crush the berries with a wooden sugar and water and pour through a fine sieve and filter until clear. add lemon juice and apollinaris water. mrs. houston patterson, harrogate, tenn. spoon. mix cocoa four teaspoonfuls cocoa, four teaspoonfuls sugar, two cup- fuls boiling water, two cupfuls milk. mix the cocoa and sugar. add the boiling water slowly and boil five minutes. add the milk and heat, but do not boil. serve with whipped cream. mrs. s. b. mcclung. cocoa for fifty one-half pound cocoa, four quarts of milk, four quarts of water, one teaspoonful vanilla, pinch of salt. mix cocoa with sugar. add boiling water and milk, and let boil five or ten min- utes. add vanilla and salt. mrs. f. b. kline. fruit punch one pint strong tea, two and one-half lemons (dozen), two oranges, two small cans grated pineapple, one quart maraschino cherries (without juice), eight cupfuls granulated sugar. dissolve sugar in four cupfuls of boiling water. cool and add other in- gredients. dilute with water to taste. pour over a block of ice. this is sufficient for fifty people. mrs. b. w. dobyns. ginger ale punch rind of six lemons, rind of four oranges, six sprays of mint, two tablespoonfuls almond extract, two and one-half pounds sugar, two bottles ginger ale. grate rind and squeeze the juice of the lemons and oranges upon the sugar. let stand one hour and strain. add the almond extract and ginger ale. bruise the mint sprays and add to the punch. mrs. z. p. erwin, harrogate, tenn. domestic coal co. xx high-grade coal for furnace or domestic use free burning low ash xx deliveries made on short notice phones or xx norton an old maid once there was an old maid who said that she did not need to marry. she had a parrot that swore, a monkey that chewed tobacco and a cat that went out nights. but the old maid needed a bank and you need one. . try us progressive, commercial; conducted along modern, as well as conservative lines. first national bank of norton our business is built upon these corner stones of success: quality, honesty, service, economy dry goods, clothing and general merchandise d. cury norton, va. i f --- ? price is any inducement quality is what you want cleanliness appeals to you your time is valuable piggly-wiggly is here to serve you hotel norton norton, virginia “don't divorce your wife because she cannot cook. eat at hotel norton and keep her for a pet" the national bank of norton resources over $ , . burglar and fire proof safety deposit boxes for rent a. j. flanary dealer in quality groceries in norton, va., since the oldest, and yet the youngest. ask your friends and neighbors about us. we carry at all times the most complete and up-to-date line of qual- ity groceries to be found anywhere. also a complete line of fruits and vegetables in season. country pro- duce and feed stuff. our quality, the best; our service, the best; our prices, the lowest possible. our motto: once a customer always a customer park ave norton, va. phone robert fleming president w. r. fleming vice-president j. b. fleming sec'y & treas. fleming land corporation successors to norton land & improvement co. we have all kinds of desirable lo for sale to suit the largest as well as the smallest purse. quit renting and start an invest- ment. buy a lot and build a home-this will give security to yourself and family. a small payment down, the balance just like paying rent -- club as donaldson's minneapolis dependable merchandise for every member of the family and for the home at lowest possible prices consistent with quality mail orders carefully, promptly and satisfactorily filled. - bor rec mini the quaker creamery co. pasteurized milk and cream ice cream and butter te we deliver phone us for your next dinner party or luncheon order one of our delicious meringue pies. we carry in stock for immediate delivery assorted flavors of brick ice cream, sherbets, and ices. eat more "quaker” ice cream: the cream of creams daylight washing machine the hayleret no aerating machinery on lid. action of the triple easy to disc cones operate. built makes clean right pure for white consistent service. clothes manufactured by puffer-hubbard mfg. co. minneapolis, minn. cc'?!!! the club woman's cook book revised - - a collection of tested recipes copyrighted by mrs. thos. f. quinby minneapolis, minn. - – - a. m. chesher printing co. minneapolis minn, fourth edition of the club woman's cook book soups "now, good digestion, wait on appetite and health on both.” -shakespeare. cream of asparagus soup. (a) bunch or can asparagus, qt. hot water. (b) tbs. butter, tbs. flour; add to cups hot milk, žtsp. salt, blade of mace. (c) egg, cup hot thin cream, asparagus tips. add (a to b) when boiling; add (c) and serve. mrs. t. r. cole. almond soup with whipped cream. cup blanched almonds, qt. thin cream, cup whipped cream. to cup blanched almonds chopped fine, add qt. of thin cream and let simmer minutes. thicken a very little, add salt and a little white pepper and strain; pour over this a cup of whipped cream and beat all until foamy; serve very hot in heated cups with hot wafers. mrs. w. e. lockerby. croutons. butter bread, sliced inch thick and cut in squares. brown in oven. serve hot. hazel willis. black bean soup. cup of black beans, soaked over night; drain, put in kettle with cold water to cover (about three pts.), onion, ounce fat meat, tsp. salt, clove and a dash of pepper. cook until beans are soft enough to press through sieve (about three hours), add water or stock as it boils away. slice hard boiled eggs and lemon, put in tureen and pour the hot soup over them. -mrs. t. f. quinby. corn soup. ears of sweet corn, well developed. after grating, pour pt. of boiling water over the corn cobs. scrape each cob with the back of a silver knife to remove the sweet germ. add to this liquid the grated corn and salt to taste. cook slowly for minutes, stirring constantly to prevent burning. put the mixture in a double boiler. add about qt. of milk or enough to thin it to the consistency of cream soup. before serving add cup of butter and season with salt and pepper to taste. a tbs. of whipped cream may be added to each plateful. mrs. chas. h. burwell. corn chowder. (a) onion sliced, saute with cup raw ham, can corn, cup raw potato dice, qt. boiling water. (b) tbs. butter, tbs. flour, pt. hot milk, tsp. salt, drops tabasco sauce. (c) crackers rolled. cook (a) hour, add (b); when boiling add (c) and serve. mrs. t. r. cole. celery soup. cover cup of chopped celery with boiling water, cook until tender and add qt. of milk, when this boils, stir in tsp. corn starch dissolved in a little milk or water, season with salt, pepper and butter. when served, add tsp. of whipped cream to each cup. mrs. w. b. maclean. french soup. tbs. butter, tbs. flour, chopped onion (small). cook the above together until the flour browns, then add cups tomato and cook ten minutes longer. strain and add to ] qts. beef stock. season with salt, pepper and celery salt. mrs. a. a. george. mushroom soup. clean and chop alb. mushrooms, add qt. chicken stock; cook twenty minutes. cook cup of pearl sago in cup boiling water thirty minutes, add to stock; as soon as boil- ing point is reached add cup of rich, sweet cream and beaten yolks of eggs. heat up and serve. mrs. h. w. gibson. norwegian sweet soup. pt. cranberries, stewed and strained, cup sago cooked until clear, cup seedless raisins cooked alone. put all to- gether and sweeten to taste. flavor with wine or the juice of lemon. decorate with beaten white of egg in spoonfuls. mrs. w. b. maclean. pea soup. can of peas, boil with small onion, when onion is cooked, strain through fruit press, add tbs. melted butter, tbs. flour, qt. milk, rice if desired. salt to taste. mrs. r. a. ensign. quick potato soup. potatoes, pt. milk, tsp. tapioca, tbs. butter, salt and pepper to taste. slice potatoes very thin, cover with hot water, add a little salt and cook quickly. when tender, mash quickly and add the milk, let boil up, season with butter, pepper and salt, and serve in hot cups. a spoonful of whipped cream on top of each cup. mrs. w. e. lockerby. noodles. beat an egg light, and add as much flour as can be kneaded into it. roll out thin as wafer, let dry, roll and cut into strips. drop into boiling soup. mrs. c. j. hedwall. serve. cream of pea soup. can of peas, pt. cold water, pt. hot water, qt. hot milk, tbs. flour, tsp. salt, tsp. sugar, sprig of parsley, dash of pepper, tbs. butter. drain one can of peas, add the cold water, salt, sugar and parsley; cook minutes, remove the parsley and press through a sieve, cream the butter and flour, add the hot milk and hot water, stirring constantly until smooth, add the peas and serve hot, strain before serving mrs. w. e. lockerby. tomato soup. qt. can tomatoes, pt. water, pepper corns, bay leaf, cloves, tsp. sugar, slice onion, tsp. soda, tsp. salt, tbs. butter, tbs. flour. cook first seven ingredients twenty minutes, strain, add salt and soda. mix butter and flour smooth, add to hot soup, boil five minutes, strain and mrs. w. e. lockerby. swieback, cut bakers or other light bread into inch slices and brown in a moderate oven. cream of tomato soup. can tomatoes, tsp. soda, j cup butter, } cup flour, tsp. salt, tsp. white pepper, qt. milk (scalded). stew the tomatoes slowly for to hour; strain, add soda while hot. make a white sauce, heat the butter until it foams, add the flour, salt, pepper, and stir smooth; then add the hot milk slowly, stirring constantly. add the hot tomato juice to the white sauce and serve immediately. swiss soup. qts. of chicken stock, yolks of eggs, tsp. flour, cup of milk. beat the eggs, flour and milk until smooth. add slowly to the stock which has been heated boiling hot. avoid a second boiling. season and serve at once with tbs. of whipped cream. mrs. a. a. george. vegetable soup. small soup bone, or lb. of “ribs of beef,” large potatoes, small cabbage, parsnip, small carrots, medium onions, small rutabaga, salt, bay leaf, pepper. put the meat on early to boil in cold water. in an hour and a half add the cabbage chopped fine, also the onion and rutabaga and potato. in a separate kettle boil the parsnip and carrots half an hour. drain, chop fine and add to the meat and other vegetables, cook until all the vegetables are well done, season and serve. mrs. lockerby. consomme. lbs. of lower part of round, lbs. knuckle of veal, qt. chicken stock, i cup carrot, f cup turnip, f cup celery, cup sliced onion, tbs. butter, or beef drip- pings, tbs. pepper corns, cloves, sprigs thyme, sprig marjoram, sprigs parsley, bay leaf, qts. cold water. cut the beef in small cubes, and brown in some of the marrow from the bone, or in beef drippings; put into a kettle with cold water and remaining beef; add the veal cut in cubes and the bones (cracked) and soak for hour. heat slowly and let simmer hours or longer. cool and remove the fat which has formed a coating over the top of stock. cook the carrot, turnip, onion and celery in butter or beef drippings minutes; then add to the stock with seasonings and chicken stock. cook hours longer, strain and clarify. to qt. of stock, add the white of egg beaten slightly and the crushed shell. boil minutes and cook gently minutes. remove the scum and strain through muslin. add additional seasonings if desired, reheat and serve. carrots, string beans, peas, spaghetti or macaroni cooked and cut in rings may be used as a garnish in con- the stock may be made the day before using. somme. cream of tomato soup. qt. of milk, tbs. flour, can of tomato soup, cup boiling water, tsp. of soda butter and salt to taste. heat milk to a boiling point, then stir in flour that has been wet and stirred smooth. add tomatoes, then soda that has been dissolved in a cup of boiling hot water. mrs. joseph g. palmer. veal soup (excellent). put a knuckle of veal into qts. of cold water, adding a small tbs. of uncooked rice. boil slowly, hardly above simmering, four hours, when the liquor should be reduced . into a warm dish put teacup of cream into which has been stirred the yolk of an egg. add a piece of butter the size of a walnut, on this strain the soup boiling hot, stirring all the time; beat well for a minute. whipped cream or a spoonful of cooked egg white and a small quantity of parsley, may be put on top of each serving. mrs. m. g. rodearmel. onion soup. slice lb. round steak in į inch slices and cut them into inch squares. put into a saucepan a heaping tbs. of beef drippings and a tbs of butter. slice large onions rather thin and allow them to fry until they are slightly browned. add the meat and cook slowly about minutes longer. salt to taste and then add qts. of water and let simmer on the back of the stove for hours. ladle out into marmite pots and turn over the top of each an inch of melted american cheese. a thickening for soup. take an egg, beat it a little; put in bowl with a little flour; mix, rubbing together between the palms until it forms little crumbs. the amount of flour depends upon size of egg. drop into boiling soup and boil a few minutes before serving. mrs. t. f. quinby. dried herbs. celery tops, parsley, mint, sage, and herbs of all kinds need not be blanched, but should be washed well and dried in the sun or in a drier. these are good for flavoring soups, gravies, purees, omelets, etc. cabbage soup. to a pint of shredded cabbage allow two or three chopped onions. put an ounce of fat in a frying pan, add onions and cabbage and stir until well wilted. then stir in a tbs. or a little more of flour and add a qt. and a half of water. bring to boil, skim and add or potatoes cut fine, a carrot cut in julienne strips, and a little celery if you have it, and cook for hour. > potato chowder. potatoes, small slice of salt pork, onion, pint milk, tbs. white flour, tsp. drippings, tsp. chopped parsley, tsp. salt, tsp. pepper. cut potatoes into dice and pork into small pieces; fry the pork and onion in a pan until brown; put potatoes, onions and pork into a pot; add a pt. of water with seasoning; simmer half an hour; make a white sauce of the milk, flour and drippings; add to the cooked potatoes. let all boil a few minutes and serve hot. cream of rice soup. cup rice, qt. milk, stalks celery, onion, sliced, tbs. butter, bit of bay leaf, $ tsp. pepper, tsp salt. wash the rice and cook with the milk in a double boiler until rice is soft. cook the onion in the butter, but do not brown it-add the celery and bay leaf. add this to the milk and rice, season with salt and pepper. add the re- maining butter and serve. cream of oyster plant soup. scrub salsify roots, drop in boiling water for min- utes, rub off skin, slice with a few dice of celery, cook in a little water, mash, and add to a lightly thickened milk. half a dozen roots are sufficient for pt. of milk, enriched with a little fat, which may be butter or oil, and with a tsp. of cream per serving. grate a grating or two of nut- meg into the soup and mix well before serving. scotch broth. lbs. mutton (neck), carrots, or leeks, stalk cel- ery, tsp. chopped parsley, onions, turnip, teacupful dried peas, tbs. barley, qts. water, salt and pepper. put the barley on in cold water and let it come to a boil; skim and put in the mutton. allow it to boil gently for hour, then add the vegetables, cut into neat dices, and the seasonings. simmer for hours, and just before serving add the parsley. cuban soup. use a good sized soup bone (beef). when partly cooked, add to the stock small head of cabbage, small carrots, onion, small tomatoes (remove seeds), ear corn, small piece hubbard squash. when all are thoroughly cooked, strain and serve hot. mrs. c. j. hibbard. fish “from the rude sea's enraged and foaming mouth."--shakespeare. stuffed fish. cup bread crumbs, tbs. butter. melt the butter and stir in the crumbs. sprinkle the inside of the fish with a layer of crumbs then a layer of oysters, salt and pepper. cover with crumbs. put slices of salt pork in baking pan. cook in moderately slow oven until it flakes or about hour. mrs. fred farling. salmon souffle. bone thoroughly can salmon, break up well; take or crackers and add melted butter; juice of lemon; to eggs; salt and pepper; chopped parsley. add liquid, beat and mix thoroughly, butter generously. press mixture in mould and steam hour and leave uncovered the last minutes. season quite highly. serve with cream gravy mrs. h. l. wakefield. and peas. stuffed pike. clean the fish and leave head on. rub salt inside and fill with the following stuffing: cup cracker or bread crumbs, stsp. salt, stsp. pepper, tsp. chopped onion, tsp. chopped capers, tsp. chopped parsley, tsp. chopped pickle, i cup melted butter. mix, stuff and sew up fish. put a couple of slices of bacon on the outside. bake until tender with a little water in pan. any fish may be sub- stituted. mrs. t. f. quinby. crab cocktail can izumi crab meat, pick it up well, removing any small pieces of shell; green pepper, remove seeds and soak in salt and water for hour, then chop fine; pimentos, red pepper chopped; tbs. made horseradish; tbs. lemon juice; tbs. vinegar; tbs. olive oil; } tsp. paprika; tsp. dry mustard; stsp. salt. serve in high sherbet glasses, garnish with sprigs of parsley and sliced pimentos. this will serve . mrs. walter i. fisher. planked shad or whitefish. use only hardwood plank. maple or oak best. plank should be inches thick, feet long and feet wide. heat plank very hot, otherwise imparts woody flavor. wipe fish with cold cloth wrung out of water and wipe dry. lay fish open, dredge with salt and pepper and dots of butter. cook minutes before a clear fire or else in a very hot oven. mrs. w. j. moorhead. shrimp a la newberg. large can shrimps, washed and picked up. make a rich thickened cream sauce of pt. of milk, season with salt and paprika. when cooked add the shrimps and wine glass of sherry wine. put in buttered fish shells, cover with browned buttered crumbs and bake minutes. place shells on sprigs of watercress and serve at once. this amount serves . mrs. j. w. campbell. oyster cocktail. tbs. worcestershire sauce, tbs. lemon juice, tbs. vinegar, tbs. horseradish, tbs. catsup or chili sauce, tsp. salt, or drops tabasco sauce. strain, add to the oysters, and serve very cold. mrs. a. f. daggett. salmon souffle. tbs. butter, tbs. flour, i cup milk, eggs, tsp. salt, cayenne, cup flaked salmon. put the butter into a sauce pan, and when hot, add the flour and stir until smooth, add milk and seasonings. cook minutes. cook minutes. remove from fire and add the well-beaten yolks and the salmon. set away to cool. when cold; add the whites of the eggs beaten to a stiff froth. turn into a buttered dish and bake to minutes. serve the moment it comes from the oven. oysters on the half shell. serve oysters on the deep halves of the shells, allowing to each person. arrange on plates of crushed ice, with of a lemon in the center of each plate. note: open the oysters with a thin flat knife and remove the smaller or right valve of the shell, leaving the oyster in the large half. broiled shad. remove the head and tail. split the shad down the back, remove the backbone, place the fish on a broiler, skin side down. then place slice bacon on top and broil minutes. when half done season with pepper and salt. when done pour melted butter over top and garnish with lemon and parsley. have roe fried brown and serve with the shad. mrs. w. a. mather. minced lobster. take cups chopped lobster, cup cracker crumbs and put in spider with salt and pepper, piece of butter size of an egg. add enough milk to moisten. cook for a few minutes till the milk is absorbed. mrs. t. f. quinby. lobster a la newberg. cut lobster into small pieces, heat in tbs. of melted butter, add a little salt and paprika, a tbs. of sherry brandy, or lemon juice. make a white sauce with tbs. of flour, tbs. of butter, cup of milk, when slightly thickened add beaten egg, add the lobster and cook minute. lobster chowder. lb. of lobster chopped rather coarsely. heat qt. of milk thickened with three crackers rolled fine, cup butter, pepper, salt, a dash of cayenne pepper. add lobster, boil a few minutes and serve hot. a small onion chopped may be added if liked. mrs. w. a. mather. fish pudding. boil lbs. of halibut, remove the bones and then mince. grate an onion to flavor and add salt, pepper, a rich cream sauce, and well-beaten whites of eggs. put into a fish mold and set in a pan of hot water in the oven for half an hour. turn out on a platter and make eyes and fins of hard-boiled egg yolks. serve with lobster or crab sauce made of a rich cream sauce with lobster or crab added. mrs. a. f. daggett. boiled salmon. wrap fish in thin muslin and boil in salted water about minutes to the pound. serve with sauce made as fol- lows: rub tbs. of butter and of flour to cream in a bowl. add boiling hot water and stir constantly to avoid lumps. do not boil. add the juice of half a lemon just before serving mrs. t. f. quinby. fish turbot. make a white sauce of cup milk and tsp. of flour; tbs. butter; salt and pepper to taste. place a layer of salmon then sauce until dish is filled, a few bread crumbs sprinkled on top and bake minutes. decorate with pars- ley, lemon and hard boiled eggs. mrs. b. g. hardwick. fish turbot.. pt. milk, thicken with tbs. flour; when cool add well beaten eggs, lb. butter if whitefish is used, with salmon no butter is required. season with little onion or parsley; can of salmon or lb. minced fish. bake minutes in a moderate oven. mrs. charles h. burwell. salmon in shells. drain liquid from cans salmon, pick fine and place in buttered baking shells. melt tbs. butter, stir in tbs. flour. place liquid drained from salmon in pt. measure and fill with boiling water, add butter and flour; cook until smooth. remove from fire, add yolks of eggs, beaten, small sp. full mustard; tbs. vinegar, tbs. olive oil and salt to taste. pour over salmon in shells, strew bread crumbs over top, add a little butter and bake until light brown. this may be baked in large dish but is nicer in the shells. mrs. f. darling. salmon loaf. lb. can salmon, beaten eggs, tbs. melted butter, } cup bread or cracker crumbs, salt and pepper to taste. mix thoroughly, form in loaf and steam hour. take up on a platter and pour over it the following sauce: sauce. cup butter, yolks of eggs, juice of lemon, level tbs. flour, cup boiling water. cook and pour over the loaf. mrs. eddy capps. salmon loaf. can salmon, eggs, tbs. melted butter, cup bread crumbs, salt and pepper, sprig minced parsley. put into buttered mold and steam hour. sauce. cup milk thickened with tsp. corn starch, heaping tsp. butter, liquor from salmon, egg, tbs. tomato catsup. put the beaten egg in last very carefully and cook until thick. pour sauce over fish when ready to serve. mrs. f. darling. little pigs in blankets, roll a nice plump oyster in a very thin slice of bacon, pin with a toothpick, fry until bacon is brown and serve on very hot dish. lobster cutlets. . pt. chopped lobster meat, few grains cayenne, tsp. salt, tsp. mustard. sauce. tbs. butter, tsp. salt, į cup flour, few grains white pepper, cup milk or cream; add the salt, mustard and cayenne to the chopped lobster, add the sauce and spread the mixture on a plate. when cold shape into cutlets. roll the cutlets in dry bread crumbs; then in beaten egg, and again in bread crumbs. cook in deep fat until brown. garnish with a claw in the end of each cutlet. lobster a la newberg. make white sauce, add can of lobsters, wine glass of wine, egg well beaten. be careful not to cook long after the lobster has been added. mrs. william gawne. escalloped salmon. pick salmon into small pieces. place in baking dish with alternate layers of cracker crumbs, cover with rich milk, a good piece of butter, pepper, salt and bake—not too dry. mrs. josephine schaller baked oysters. pt. oysters, small can lobster. wash and drain the oysters by laying on a soft cloth. put or oysters on shells, season with salt and dash of red pepper, cut butter into small bits and sprinkle on top. break the lobster into small pieces and with them cover the oysters. put into a hot oven and cook fifteen minutes or until oysters are thoroughly heated. decorate with parsley. serve at once. this will serve six. suitable for luncheon or supper. serve with it caviar sandwiches. mrs. h. k. zuppinger. shrimps and peas. melt tbs. butter, add tbs. flour, and pour on gradually cup of milk or cream, stir until thickened, then add cup shrimps, cup of peas, tsp salt and a little pepper. cold chicken (cooked) may be used in place of shrimps. mrs. h. w. gibson. sauce tartare. chop fine tsp. capers, olives, gherkins. season quite highly with onion juice. put in dressing made of yolk egg, tbs. of either olive oil, peanut oil or melted butter. season with salt and red pepper. mrs. w. j. moorhead. shrimp cocktail. can shrimp, cup tomato ketchup, tsp. salt, tbs. lemon juice, tsp. tabasco sauce, tsp. fine chopped chives. soak shrimps in ice water minutes. drain on dry towel, remove veins and cut in small pieces. add the seasoning, mix well and serve in cocktail glasses (six or eight servings). drawn butter. tbs. oleomargarine, tbs. flour, cup boiling water, tsp. salt, tsp. pépper, tbs. lemon juice. rub the oleo- margarine and flour together, add the boiling water grad- ually, stirring constantly. boil or minutes: season and add lemon juice. hollandaise sauce. (for boiled fish.) tbs. fat, tbs. flour, egg yolk, tsp. salt, few grains pepper, bay leaf, tbs. vinegar, tbs. chopped onion, cup water in which fish was boiled. bring to the boiling point vinegar, bay leaf and onion. rub the fat and flour together and add gradually the fish stock. when boiling add vinegar, which has been strained. take from the fire and add gradually the yolk of egg. heat just a moment. add seasoning. caper sauce. cup butter, tbs. flour, few grains pepper, tsp. salt, cups hot water, cup capers. melt the butter, add flour, salt and pepper. stir until well mixed and pour on gradually the hot water, stirring until smooth. boil minutes, add the remaining of the butter and the capers. poultry and meats some hae meat and canna eat, some hae no teeth to chank it; but we hae meat and we can eat, an' so the lord be thank it." roast turkey. one cannot be too careful in selecting, preparing and baking a turkey. for a large turkey, the male bird about a year old is best. for a turkey of about lbs. select the female. in dressing a turkey remove the pin feathers under the skin with a sharp knife, being careful not to break the skin. singe carefully. remove the giblets, superfluous fat and other parts inside the bird. wash inside and out. wipe dry with a soft cloth. clean the giblets. the fowl is now ready for the stuffing. stuffing. put the giblets in a skillet with water to cover. cook tender, remove from the liquor, cool and chop fine. for a large turkey, add to the liquor cup of butter, medium sized onion chopped fine, salt and pepper to taste and the giblets. heat the mixture. chop dry bread not too fine. mix the seasoned liquor thoroughly with the bread and a little sage. if not moist enough add a little hot water. the secret of good stuffing is not to make it too moist. when the turkey is carved, the stuffing should roll out lightly. a pt. of oysters may be added to the stuffing. the above recipe may be used for other fowl. for chicken leave out the onion and add more sage. for duck and goose add more onion and leave out the sage. roasting. fill the turkey with stuffing. do not pack it, although the neck may be stuffed to the very tip. tie a string around the skin near the tip and turn back. sew the turkey up. cover each leg with three thin slices of bacon. fasten on with small skewers or toothpicks. wrap each leg with a soft cloth and sew on. press the legs to the back and tie with a string around the bird. this will make the legs as juicy and tender as any part of the fowl. tie the wings closely to the breast. put the turkey in a roasting pan. slide into a hot oven. leave the cover off until the fowl is thoroughly heated and colored a delicate brown. then baste with hot salted water which contains a little melted butter. cool the oven to a moderate temperature. roast the bird from three to five hours with the cover on the pan, basting frequently and just using enough water to make a steam. mrs. charles h. burwell. chicken souffle. cup chicken chopped fine, tsp. salt, tsp. pepper, tsp. chopped parsley or celery, tsp. lemon juice, cup cream sauce. add beaten yolks of eggs then the beaten whites. put in a baking dish and cover with bread crumbs mixed with melted butter, bake minutes. baked chicken. cut up in pieces size to serve, wash and wipe dry. have spider hot, put in a little fat, brown slightly each piece, roll in flour and place in baking pan, season, put cup water in spider, add butter size of egg. pour this gravy over the chicken, place in hot oven and bake one hour and half, oc- casionally basting. veal chops or pork tenderloins are very nice baked in the same way. mrs. j. c. sterling. polanders. have steak cut thin and cut in pieces about inches square, cut salt pork in strips, put about strips of pork on beef roll and tie with a cord, roll in flour, brown in butter, onion cut fine, then cover with boiling water and let simmer an hour. take out and cut cord then put back in gravy and let cook again. sprinkle tbs. of parsley cut fine. mrs. burwell. hungarian goulash. lb. round steak, cut into inch squares; lb. veal steak, cut into inch squares; lb. pork steak, cut into inch squares; green pepper, chopped; medium sized onions. brown onion and pepper in tbs. hot butter. add meat, stirring it in order to sear all sides, then add qt. boiling water; tbs. stewed tomato; salt and paprika to taste. cook slowly hours, then thicken the liquid slightly and pour over hot baking powder biscuit on platter. mrs. ernest z. wanous. fried spring chicken, country style. clean and split spring chicken in half. lay the halves on a meat board and flatten with a pounder. roll in flour seasoned with pepper and salt. put into a long dripping pan, cup butter and melt on top of stove. when hot lay in the prepared chicken, and put in a very hot oven. when the chicken begins to brown baste with the butter. when browned cover with a tin, cool the oven a little. if the chicken is young and tender and the oven the right temperature, i of an hour is sufficient to cook. make a gravy from the brown butter with hot water and thick- ening added. serve with the chicken, fried corn mush or browned sweet potatoes. mrs. charles h. burwell. delicious chicken pie. take a pair of chickens not too young that have been carefully dressed; remove all the fat and skin and ten- dons from the drumsticks. place in a sauce pan, cover with boiling water, allow them to simmer gently for about two hours, keeping them tightly covered during the entire time. remove the chickens from the fire, cut into pieces and place in a deep earthenware pie dish. after the chicken is removed, add to the liquor in the sauce pan a pt. of milk; thicken with tbs. of flour creamed with of butter, season with a very little cayenne pepper, some onion juice and salt. when thoroughly cooked and just before removing from the fire add the well beaten yolks of eggs. pour over the chicken. when both sauce and chicken are quite cold place over all a cover of good rich paste, making an incision in the center for the steam to escape. brush over with the white of an egg, bake in a moderately hot oven. when the paste is cooked the pie will be done. mrs. e. t. white. chicken with tomatoes. cook tbs. of butter with a small onion (finely chopped) minutes; add tbs. of flour and stir until slightly browned. pour on gradually a cup each of chicken stock and tomatoes stewed and strained. add tbs. lemon juice, tsp. of salt and j tsp. of paprika. reheat in the sauce cup cold cooked fowl cut in cubes. miss belle jeffery. rabbit ragout. parboil rabbits; can tomatoes; little water; large or small onions; } lb. salt pork; cups vinegar; bay leaf; a few cloves and allspice whole, tied in bag; steam slowly till done. mrs. souki. mushroom sauce. drippings from fillet; tbs. butter; tbs. flour; pt. stock; pt. canned mushrooms; tsp. worcestershire sauce; salt and pepper. heat the butter and drippings until brown. add flour and stir until smooth, then the stock gradually, stirring constantly; strain; add the mush- rooms; cook minutes; then add worcestershire sauce; salt and pepper. the same quantity of cooked mushrooms may be used. sweetbreads in cases. cooked sweetbreads, pt; pt. cream; tbs. butter; tbs. flour; tsp. salt; saltsp. pepper; can mush- rooms; cup bread crumbs; tbs. butter. after sweet- breads have been washed and soaked in cold water, put them in boiling water with tsp. salt and tbs. vinegar, and boil minutes; then plunge into cold water. scald cream in the double boiler; put butter and flour into a frying pan; cook until smooth and frothy; add cream, a little at a time. turn back into double boiler to keep warm, and add sea- soning. drain mushrooms from liquor and cut into small pieces. add to crumbs melted butter, salt and pepper. cut sweetbreads into small cakes, put into sauce and add mushrooms. cook until heated through. fill cases with mixture, cover with buttered crumbs; place on tin sheet and brown the crumbs. mrs. h. w. gibson. creamed sweetbreads. lb. sweetbreads put in cold water with juice of lemon. let stand hour. put in cold water and let boil about minutes. take off and put in ice water with a little salt and let stand until thoroughly cold. then cover with hot cream sauce. this will serve persons. mrs. moorhead. jumbolio (spanish). put tbs. butter in frying pan; cut up one small onion fine; add cup minced ham and fry; cup uncooked rice; cups beef stock or extract of beef, added to onion and ham. cups strained tomatoes. season with bay leaves, a little cayenne pepper; a little salt; tsp. curry powder, tsp. thyme. mix well and bake slowly two hours or more. stir occasionally and add more water or tomato and stock if needed. mrs. freemire. caroline montague's ham. get a hickory-cured ham. soak it overnight, change the water in the morning and soak until noon. boil, al- lowing minutes to a pound. change the water once. in second water put enough to half cover the ham, and add cup of cider or sherry. take out, make incisions, put in bruised cloves. make a paste of brown sugar moistened with cider and well peppered. spread on ham. put in the oven. bake minutes, basting with weak sherry or sweet cider. take out, cover or sprinkle lightly with bread crumbs and bake minutes. serve as a roast. mrs. william de la barre. a delicious method of cooking ham procure a slice of ham from to inches thick-boil minutes, pour off the water, put fresh water, again boil minutes, pour off water; stir into the yolk of egg all the pulverized sugar that will mix smooth; remove the rind from ham and smooth this paste of egg and sugar over the top; fill the ham with cloves stuck in. bake one hour. just try this--good cold or hot. you can use slice of ham three inches thick if you wish. mrs. m. b. lewis. veal birds. slice of veal inch thick, cut into small squares, pounded flat; spread with equal amount of bacon and onion; run through meat grinder; roll up and tie; roll in flour, pepper and salt mixture; place in very hot spider containing tbs. of butter and slices of bacon; brown on all sides quickly; cover with boiling water and let simmer hours; thicken gravy; add cup cream to gravy. mrs. pierce. casserole of rice and meat line a mould, slightly buttered, with steamed rice; fill center with cups of finely chopped cooked mutton; season with salt, pepper, celery salt and onion juice; then add cup cracker crumbs; one egg slightly beaten and enough hot stock or water to moisten. cover meat with rice; cover rice with buttered paper while steaming. steam minutes. serve on a platter with tomato sauce. veal or chicken may be used instead of mutton. . mrs. t.r. cole. an italian stew. lb. of pork chopped, salted and fried brown in kettle; add can of tomatoes; i can of water; package of spa- ghetti (broken once). cover tightly and let simmer hour. then add tbs. of grated cheese and pinch of cayenne pepper. very good. mrs. w. g. benjamin. flank steak with tomato sauce season a flank steak and brown in drippings in a spider; heat a can of tomato, well seasoned with pepper, salt, and a bay leaf; strain and thicken with tbs. of butter and tbs. of flour. turn this over the steak, cover and let simmer until tender, mrs. geo. s. davis. meat pie (pastete). lbs. lean loin of pork; good sized onions sliced; bay leaves; salt and pepper. cut the meat into pieces inches square and inch thick. put into a jar with onions, bay leaves, salt and pepper. cover with vinegar and let stand four days. pastry for same. qts. of flour; pinch of salt; lb. butter or half butter and half lard. mix butter with flour. į use enough water to make dough not too soft. then roll out and spread with a part of the remaining butter. fold and roll again. proceed in this manner till all the butter is used. beating with rolling pin after each folding improves the dough. roll out inch thick for lower crust. line a dripping pan. put in a layer of meat. cover with chopped onion and parsley, then cover with a layer of dough not as thick as the lower crust. put on another layer of meat and so on, then add the top crust, about same as the middle crust. lap the upper crust over the under crust. glaze the top with beaten egg. bake two hours in a slow oven. mrs. j. b. lambert. meat loaf. lbs. beef; lb. pork; small onion; slices of bread soaked in milk; salt and pepper; eggs. make in loaf in bread pan, and set in a dish of hot water and bake one hour. mrs. moreau. wild duck en casserole. skin and split; wash and rub well with salt; pound flat so that they will lay flat in pan. put a large piece of butter in a frying pan and fry until brown, put in casserole, add a cup of water and let cook slowly one hour. add į pt. cream. mrs. f. w. schimmel. pressed meat. wash carefully lbs. of beef plate. put in a kettle. cover with boiling water to retain the juices. boil for a minute and skim. add a few whole cloves. set back on stove, slowly simmer until thoroughly cooked. that is, so tender until the meat drops to pieces. remove from the stove. let stand until cool enough to be handled. take the meat from the liquor and take out the bone, gristle and tough white part. separate, with the fingers, the meat into small pieces. season with salt and pepper to taste. press into a mold. let stand over night in a cold place. the lean, fat and liquor should be in such proportion that the meat will slice without crumbling. a shoulder of veal may be used, or veal and beef together is delicious. never boil. "meat boiled is meat spoiled." mrs. charles h. burwell. yorkshire pudding with roast beef eggs; cup milk; cup flour; a little salt. mix and sift salt and flour; add the milk gradually to make a smooth batter. beat egg light and add to batter; beat well; bake in gem pans for minutes. baste with drippings from beef after they are well risen. if preferred, batter may be poured in roasting pan and baked with roast on rack above it; in this way will baste itself. serve cut in squares with the meat. braised apples and tenderloin individual tenderloin cut in small pieces; cut pocket in each; stuff with dressing and roast hour. take red apples, core and quarter without peeling; roll apples in plenty of granulated sugar that has a little cinnamon in. lay on top of tenderloin with skin side up and bake until done. serve quarter on each piece of tenderloin. mrs. douglas webster. fillet of beef. fillet of beef; small onion; small carrot; stalk celery; cloves; bay leaves. have butcher lard the fillet with salt pork. remove any tough membrane and excess of fat. slice the onion, carrot and celery, and place them with the cloves and bay leaves in the bottom of the pan. place fillet on vegetables, or on a meat rack; season with salt and pepper and bits of butter. dissolve tsp. salt in cup boiling water, and pour into pan. bake in a hot oven or minutes. baste frequently. a mushroom sauce may be served with a fillet, or a brown gravy may be substituted. veal with bacon. lb. of bacon and lbs. of veal steak. fry bacon and take out. dip veal in egg and cracker crumbs, and brown; then pour boiling water over, enough to cover meat, placing cover over spider, and let slowly simmer until meat is tender and water has boiled down to form a gravy. this will take about one hour. then remove, put meat on a platter and pour gravy over and garnish with bacon. mrs. george h. rentz. frizzled beef. tbs. butter; tbs. flour; cup milk; egg; saltspoon pepper; } lb. smoked beef. have beef sliced very thin. pour boiling water on it. let stand ten minutes in order that it may taste less of salt. melt butter, add the flour, then hot milk gradually, then the seasoning. beat egg and add sauce to it gradually. drain water from meat and heat it in tbs. butter until the edges curl up. drain butter from it and pour sauce over meat. serve at once or it is likely to curdle. instead of the sauce cup cream may be added to the beef after it is cooked. mrs. w. j. moorhead. veal cutlets. wipe and remove bone, skin and tough membranes. cover the bone and tough pieces of meat with cold water and cook at a low temperature. this stock may be used in the sauce. season the veal with salt and pepper. roll in fine bread crumbs; dip in beaten egg; then in crumbs again. use wooden skewers to hold cutlets together. melt tbs. of drippings, or butter, and brown the cutlets in the hot fat. when browned, put the cutlets into a stew pan. sauce for cutlets. tbs. drippings; cup flour; pt. stock, or water; tsp. or more of worcestershire sauce; tbs. chopped pars- ley. prepare as a white sauce, after letting the drippings brown, and pour over the cutlets and cook at a low tempera- ture for hour, or until tender. garnish with parsley. sausage lbs. pork fat and lean; grated peel of į lemon; juice of lemon; grated nutmeg; tsp. black pepper; tsp. cayenne pepper; tsp. salt; tsp. sweet marjoram and thyme mixed; tsp. sage. make into balls. be sure and mix thoroughly and then it is ready for use. will keep a long time in the winter, if kept cool. mrs. m. g. rodearmel. country pork sausage. lbs. lean pork; lbs. fat pork; tbs. salt; tbs. black pepper; tsp. red pepper; tbs. sifted sage. put the pork through the meat grinder, add seasoning and mix thoroughly; grind again, so the meat may be nice and fine. savory, mace, cloves and nutmeg may be added if desired. mrs. charles h. burwell. chili con carne. cans kidney beans, lbs. ground round steak, onions, lb. suet, qt. can tomatoes, or tbs. chili pow- der, salt to taste. cut suet fine and fry (add cracklings to other ingredients), cut onion fine and fry in fat until brown, then add meat and cook about minutes. put tomatoes through colander to remove seeds, add beans and twice as much water as beans. simmer slowly hours. mrs. hugh l. wakefield. kjod baller (meat balls). lb. round steak (chopped), lb. of pork chops (chopped), egg, scant half cup bread crumbs, cup milk (onion if liked). soak bread in milk, add egg. mix with meat. season to taste. make into balls, fry in cov- ered pan. make a gravy and pour over all. chicken chow mein. lb. noodles (rolled very thin), cut in long narrow strips, qt. peanut oil, tbs. salt, oz. fresh pork, chopped fine, lbs. chicken, chopped, tbs. soya, stalk celery, diced, onion, chopped very fine, { lb. fresh mushrooms, { lb. cooked breast of chicken, yolks of hard boiled eggs. have oil boiling hot, toss in the noodles and fry crisp, skim out and dry on paper. place pork in kettle, add onion, chopped chicken, salt and soya sauce, cook until chicken is tender, add mushrooms, sauted, add celery and let cook all together minutes. place noodles on hot platter, add chopped meat and vegetables with gravy. garnish top with thin slices of breast of chicken cut in strips, and crumbled yolks of eggs. serve hot. mrs. r. e. johnson. . vegetables "man does not live by bread alone.”—deuteronomy. baked beans. · soak a qt. of small white beans over night in cold water. pour off all the water, cover with fresh and pour off again. put over the fire with enough fresh water to cover the beans and i saltspoon of soda. when the water begins to boil pour it off at once and put the beans in a colander. allow fresh cold water to run through them, rinsing them thoroughly. this gives them the firmness which keeps them from getting “mushy.” lay a very thin slice of salt pork in the bottom of the bean pot. put a whole small onion on pork and pour in the beans. take { lb. of salt pork, score the rind every inch and press into the beans, allowing just the rind to show. add a tsp. of salt unless the pork is very salty. if it is only add tsp. add a saltspoon of ground mustard and lbs. of molasses, more if beans are liked quite sweet. cover with cold water, set in slow oven and bake from to hours, having a slow, steady heat. as the water boils off add more, but be sure it is boiling and do not add water within an hour of serving. they will be a beautiful brown, moist, tender and whole, with an in- describable delightful flavor. by no means omit the onion. mrs. charles hedwall. chopped beets. beets boiled and chopped. add pepper and salt. put in a large piece of butter, heat in spider and serve. mrs. quinby. duchess potatoes. cups hot minced potatoes; tbs. butter; tsp. salt; eggs, yolks; add the butter and salt to the hot potatoes; let cool then add the yolks of eggs slightly beaten. shape in form of baskets, pyramids, roses, etc., using a pastry bag and tube. brush over with beaten white of egg diluted with tbs. water and brown in hot oven bean rarebit. melt tbs. butter; add tsp. of salt; tsp. paprika; cup cold baked beans pressed through a strainer. when mixture is thoroughly heated, add gradually cup milk and when blended with the other ingredients - cup soft cheese finely cut and itsp. worcestershire sauce. stir constantly until cheese is melted. serve on zephyrettes. miss belle jeffery. carrots. take carrots, scrape, cut into small pieces and boil tender; drain; brown some bread crumbs in a frying pan with butter, throw the carrots into it and toss well up. serve. fried cucumbers. pare cucumbers and cut into thick slices; dip into beaten egg which has been seasoned with salt and pep- per, then roll in fine cracker crumbs and fry in frying pan a light brown. mrs. j. f. willis. baked beets. wash and clean beets; bake of an hour, turning them often with knife instead of fork so as to not let juice out. when done remove skins and serve with butter, salt and pepper on the slices. mrs. j. f. willis. italian cauliflower. take a large cauliflower, wash and put on in salted boiling water to cook; cook till tender. carefully re- move with a skimmer so as not to break it. put on a platter, flower side up; have ready a white sauce, and with a spoon dip the sauce over it. then grate a gener- ous amount of cheese over it; dot with bits of butter and sprinkle with bread crumbs. bake minutes in a hot oven. send to table on same dish, garnished with water cress or parsley. mrs. w. a. mather. dumplings (knoepfle). qt. flour; a little salt; eggs beaten into the flour with enough water to make a stiff batter. have ready a kettle of boiling salted water. put the batter on a plate and as it runs over the edge cut it off into small pieces with a knife, dropping into the boiling water. dipping the knife into the hot water will prevent the dough from sticking to it. when the dumplings rise to the top of the water they are done. skim out into serving dish. then put tbs, butter into a frying pan. when hot add scant tbs. bread crumbs. fry brown. pour over dump- lings and serve. a little baking powder may be added to flour if desired. may take the place of a vegetable. mrs. t. f. quinby. dumplings (knoepfle.) qt. flour; add a little salt; and milk to make a stiff batter. beat in gradually eggs, at a time. cook the same as above. if any are left over they may be fried in butter like potatoes. mrs. c. j. hedwall. broiled tomatoes. choose tomatoes which are not dead ripe. cut unpeeled, in thick slices; dust with pepper, salt and powdered sugar. roll in hot melted butter, then in finely sifted bread crumbs, and brown in a wire broiler over coals, or on a gas broiler. stewed mushrooms. wash, peel and drain slice rather thin. to every qt. add a teacupful of cold water; salt and pepper to taste. simmer for minutes and add a tbs. of butter rubbed into a tbs. of flour. remove as soon as it bubbles. add a tsp. of lemon juice if desired. fried mushrooms. place the gill side downward in hot butter, in granite pan. fry covered for minutes, turning once. serve gills upward, adding salt, pepper, and a little lemon juice if liked. mushrooms in shells. cut fresh dressed mushrooms in small pieces, dry in a napkin and toss them in hot butter in a sauce pan until brown, but not done. shake in a tsp. of flour, stir, add a cup. of rich veal or chicken stock, and let simmer for minutes. beat eggs with the juice of half a lemon and add slowly, stirring until as thick as cream. fill table shells with the mixture, sprinkle with cracker crumbs and brown in a hot oven. mushroom patties. prepare the same mixture as above. have hot shells of puff paste that have been baked in patty pans. drop a spoonful in each and serve hot, scalloped mushrooms. place alternate layers of cracker crumbs and mush- rooms in a thickly covered baking dish and season each layer highly with pepper, salt, and a little lemon juice. have the last layer of crumbs. dot with bits of butter. pour a teacupful of cream or delicate stock over. bake minutes and serve very hot. stuffed mushrooms. to cup of chopped mushrooms add tsp. of grated onion and put on the stove to heat in a little cream and butter. fill large mushrooms with the mixture, which has been highly seasoned. lay them thickly on a buttered dish, sprinkle each with fine salted bread crumbs, bake for minutes in a hot oven and serve. mrs. j. f. willis. delicatessen potatoes. baked potatoes; cream sauce; tbs. of toasted bread crumbs; tbs. melted butter. crumble the pota- toes while warm before taking out of the shells. make a very thick cream sauce, using tbs. of flour and tbs. of melted butter; add milk until a thick sauce is made. season with salt and pepper. put a layer of potatoes in a baking dish, then a layer of cream sauce; layers of each is suffi- cient. bake until the cream sauce browns on top. put toasted bread crumbs in saucepan with tbs. of melted butter; when hot cover the scalloped potatoes with these just before serving. the success of this dish depends on using baked potatoes and having the cream sauce thick enough to make a layer that will not mix with the potatoes. mrs. emmett t. white. . potatoes au gratin. slice raw potatoes thin into a dish; put plenty of butter with them, and plenty of cheese broken into small pieces; salt and pepper well; cover the potato with milk. bake almost an hour. mrs. albert schaller. mashed potatoes with cheese sauce. boil potatoes and mash them; to each į doz. large ones add tbs. of butter, pepper and salt to taste; cup of milk; form into conical shape with ice cream scoop or small cups first rinsed in cold water and set on platter in oven to keep hot. leave the oven door partly open so the potatoes will not dry. while potatoes are boiling make sauce. melt i tbs. butter in double boiler, add tbs. of flour and thoroughly blend; add cup of hot milk seasoned with dash of paprika and salt to taste. when this is smooth stir in cup of grated cheese, or cheese run through meat chopper; cheese will melt in a short time. keep sauce hot in double boiler until potatoes are ready: send potatoes to table on platter, sauce gravy boat. excellent with broiled steak. mrs. e. t. white. in “krumpli nudli” hungarian. (potato noodles.) boil the potatoes with the skins on. when done skin, mash, season with salt and pepper, and add flour enough to make a paste. roll into small croquettes and drop into a kettle of deep, hot fat. as soon as done put into a hot colander and drain. put into a dish and sprinkle with bread crumbs and bake for ten minutes in a hot oven. miss browning. spanish tomatoes. large tomatoes, take out pulp and seeds for stuffing, lb. lean pork or beef, run through grinder; onion chopped fine; cup rolled toasted bread crumbs; eggs well beaten; sage; salt; paprika to taste. mix well together and stuff tomatoes. (sweet peppers may be used if preferred.) sprinkle on top with crumbs and a small piece of butter. bake minutes in a hot oven. mrs. c. h. johnson. baked tomatoes. take large ripe tomatoes. scoop out centers; fill with chopped celery, well seasoned with pepper and salt, plentiful lumps of butter; cover with bread crumbs and bake. mrs. e. w. ensign. stuffed tomatoes. cut thin slices from the stem end of eight ripe tomatoes; take out the pulp and sprinkle with salt and invert for hour. cook a few minutes a tsp. of finely chopped onion in tbs. of butter; cup of fresh sausage meat; cup of soft bread crumbs, and the tomato pulp; season to taste; cook and add one egg; heat again and fill tomatoes with mixture. bake in buttered pan minutes. harriet c. dodge. stuffed peppers. large green peppers; remove all seeds; wash carefully. brown in butter; medium sized onion cut fine. add lb. boiled ham chopped; qt. can of tomatoes; bread crumbs sufficient to thicken; salt to taste. fill peppers, bake in tin, covering the bottom with water, half an hour. mrs. e. w. ensign. baked tomatoes. select tomatoes of a uniform size. cut off the stem end. lay close in a dish, dot generously with butter, pepper, and salt. cook until tender. nice with broiled steak or lamb chops. mrs. quinby. fried tomatoes. take nice firm tomatoes. slice rather thick. dip in beaten eggs, roll in cracker crumbs. fry a nice brown in a pan, using part butter and part lard. remove carefully so not to break. serve on platter. good with fried chicken. baked onions. peel and cut crosswise nice large white onions, place in a dish, put a piece of butter, pepper, and salt on each and a few drops of water to prevent burning. bake until tender. onions en casserole. prepare as for baking. put in casserole with a little water. set on slow fire, cook until tender. hotel mesmer's corn meal mush. take corn meal mush, cut in squares, dip in egg, then in grated cheese. fry in butter. nice served with cold meat. hominy cereal. soak over night, put in double boiler. salt to taste. boil slowly all day. serve hot with cream and sugar. corn meal mush. qt. boiling water, cup corn meal, tsp. salt. cook thirty minutes, then place in mold. wax beans and bacon. cook until tender lb. of wax beans and a lb. piece of bacon cut into small bits. season with salt to taste. mrs. o. b. clark potato sausages. cup mashed potatoes, cup ground nuts, fish or meat, egg, well beaten, tsp. salt, $ tsp. pepper, salt pork, bacon or other fat. mix the mashed potatoes and season- ings with the ground nuts, fish or meat. add beaten egg. form into little cakes or sausages, roll in flour and place in greased pan with a small piece of fat or salt pork on each sausage. bake in a fairly hot oven until brown. baked hominy and cheese. tbs. of oleomargarine or drippings, tbs. of corn- starch or tbs. of flour, cup of milk, tsp. of. salt, tsp. of paprika, } to cup of cheese, grated, cups of cooked hominy, and tsp. of salt. make a sauce of the fat, corn- starch, salt and milk. add the cheese and paprika to the sauce, arrange the hominy in a baking dish and pour the sauce over it; cover with crumbs and bake minutes in a moderate oven. the hominy and cheese may be ar- ranged in layers and white sauce poured over it if pre- ferred. rice and little pig sausages. boil cups rice in salted water, make a tomato sauce of qt. can tomatoes, bay leaf, medium size onion, cloves, salt and pepper to taste. when well cooked, strain. fry pound of little pig sausages. into a bak- ing dish put of the boiled rice, next the cooked sausages, then a half of the tomato sauce. use balance of rice, cover with tomato sauce; dip tbs. of sausage fat over all and lastly pour a cup boiling water into the frying pan; let it simmer a few minutes and pour over the rice. bake it about hour uncovered, in moderately hot oven. mrs. paul a. schmitt. spanish rice. ingredients/ cup uncooked rice, lb. n. y. cream cheese, can pimento, medium sized onions, cup chopped celery, green pepper, cloves, qt. can to- matoes, cup butter, tbs. sugar, clove garlic, cut into bits. directions—cook rice any approved method. heat tomatoes and thicken slightly with corn starch dissolved in water, add sugar, cloves, garlic, salt to taste, butter and seeds from the green pepper. chop separately the onion, pepper, pimento, celery and cheese. grease bake dish and put layer of onion in bottom. then alternate with layers of rice, pepper, pimento, celery and onion. the cheese should be the top layer, sprinkled with pi- mento. pour hot tomatoes over, taking a fork and loos- ening the contents of dish to allow tomatoes to reach the bottom layers. bake at least hour and very slowly. this amount will serve six or eight people. mrs. ernest z. wanous. german potato salad. put on to boil the day before, small potatoes with the jackets on. do not cook too much. next day peel and slice rather thin. fry out some fat bacon and to cup fat add large onion sliced. do not cook brown. add cup sharp vinegar. add about qt. of the sliced potatoes, a little salt and pepper. mix gently until the potatoes are well covered with fat and look shiny. they should be a little sour. if not acid enough add more vinegar. serve hot with frankfurt sausage or redhots. mrs. t. f. quinby. shrimp salad. can shrimp, medium cabbage, onion, small head celery, tsp. salt. remove the shrimp from the can or fresh shrimp, and cover with boiling water. let stand until cool, drain and place on ice. shave the cabbage very fine and then with sharp knife cut across until it is very fine. cut the celery very fine, chop the onion. place on the ice. when the shrimp is cold break in small pieces and add to the other ingredients. toss all together with a fork. dressing. yolks of eggs, cup vinegar, rounding tsp. dry mustard, } cup sugar, tsp. salt, tsp. extract of celery, dash of red pepper. mix the mustard with the sugar, salt and pepper, add the vinegar gradually, when smooth pour over the eggs and beat well. cook with the bowl in a dish of hot water stirring constantly until thick. when cold, thin with cup of cream, add the extract of celery. mix with the shrimp and cabbage, etc., and serve on lettuce. this salad will not be a success without the celery extract. mrs. lockerby. fruit salad. oranges, bananas, apples, i can pineapple. squeeze juice of lemon and sprinkle sugar over fruit. this serves people. potato cucumber salad. boiled potatoes, sliced very thin; small cucumbers; sticks of celery sliced; cold boiled eggs; small onion, grated. put into a dish a layer of potatoes, cucumbers, celery, egg and sprinkle of onion until used. mrs. j. r. hughes. dressing. beat eggs well, tbs. melted butter, tbs. sugar, tsp. salt, tsp. mustard, stir until smooth and add cup vinegar. cook in double boiler, stirring until smooth. when cold add cup sweet or sour cream beaten before serving, pour over che salad. tomato jelly salad. in a sauce pan put i can of tomatoes, bay leaf, cloves, tsp. salt, drops onion juice, simmer minutes, and press through a sieve, add { box of gelatine which has been soaked in cup of cold water and stir until it dissolves. pour into wet molds. serve on lettuce with salad dressing. roquefort cheese salad. rub a bowl lightly with clove of garlic, line with lettuce leaves, fill with sliced tomatoes and cucumbers; grate roquefort cheese and mix with french dressing. pour over all and serve. mrs. charles frink, chicken salad. boil chicken until tender. let cook, then remove fat, gristle and skin. cut the meat into dice. take the same quantity of celery as of chicken. cut celery into small pieces. mix well and set in a cool place. any good salad dressing. a dash of paprika if desired. garnish dish with lettuce, hard boiled eggs or red beets. mrs. w. j. moorhead. salad dressing (especially for fruit salad). cup sugar, cup vinegar, cup butter, yolks of eggs, tbs. mustard, tsp. salt, little red pepper. for fruit salad mix a little dressing with whipped cream sweetened. mrs. charles hedwall. dutch cheese salad. cups of cottage cheese, can chili peppers, doz. green olives, cup walnut meats chopped, cup thick sour cream, tbs. salad dressing. serve with whipped cream. mix in order given. chop chilis and olives, add sour cream, and serve on lettuce leaves with salad dres add whipped cream if desired. miss gertie i. chase. salad dressing. cup sugar, tsp. salt, tsp. mustard, tbs. cornstarch, beat eggs in saucepan, add cup milk, beat, add cup vinegar and cup water. beating will keep from curdling. put over fire and add the dry ingredients. mrs. frank t. corriston. beet salad. cut beets in inch cubes, add equal amount of shelled pecans, garnish with chopped red cabbage. mrs. r. t. cole. stuffed tomato salad. peel medium-sized tomatoes by first plunging in boiling water. remove a thin slice from stem end of each, and re- move seeds and some of the pulp, sprinkle the inside with salt, invert, and let stand j hour. fill tomatoes with equal portions of celery and walnuts, cut in pieces and mix with mayonnaise dressing. serve on lettuce leaves and garnish with dressing or with a shrimp, or with a pimola. the tomatoes may be stuffed with chicken and celery and olives or with cucumbers instead of celery and nuts. (boiled dressing may be used instead of mayonnaise). raisin and celery salad. cups celery, oranges chopped into bits and cup of seeded raisins washed and halved. add i cup grated apple to cup mayonnaise and mix celery and raisins. grate some orange rind and sprinkle over all also a little bit of lemon juice. orange salad. slice nice oranges after removing skin. place on lettuce leaf, serve with french dressing. mrs. albert schatler. watercress and tomato salad. wash cress carefully and place on plate. slice yellow tomatoes and arrange on the cress. serve with french dressing mrs. ulm. bohnen salad. lb. crisp wax beans. cut the beans slantingly into inch pieces and boil until tender. pour off water, slice in some onion, add enough thick sweet cream to mix well. then add tbs. vinegar, salt and white pepper to taste. before adding the cream allow the steam to escape from the beans. serve warm. very fine. mrs. hedwall. mayonnaise dressing. tsp. mustard, tsp. salt, pinch cayenne, yolks of eggs, cooked and raw, cup of olive oil, tbs. of vinegar or lemon juice. mix mustard, salt and cayenne until well blended. add yolks, then oil a few drops at a time, beating constantly. when it begins to thicken add a little of the vinegar or lemon juice. then alternately remainder of oil and vinegar. it should be thick dressing. if it curdles take yolk of another egg, beat all into it a drop at a time. have mixing bowl cold. mrs. w. j. moorhead. combination salad. cold boiled sliced beets, asparagus tips, and string beans. arrange on lettuce leaf. serve with french dressing. asparagus tips salad. arrange tips like a log cabin on lettuce leaf. use french dressing, pepper well with paprika. mrs. w. b. joyce. french dressing. tbs. olive oil, tbs. half vinegar and half lemon juice, tsp. salt, a pinch sugar if desired. paprika seasoning to taste. green pepper salad. take sweet green peppers cut off tops and take out seeds. fill with cream cheese (packed tight) then slice thin and place on lettuce leaf. pour mayonnaise dressing over and place candied cherry on each. mrs. w. b. webster. white house salad. equal parts of the white meat of the fowl with hard- boiled eggs cut into dice and celery prepared in the same way, with a sprinkling of white nuts, like the filbert and pecan and the butternut of brazil, and all are covered with mayonnaise. raisin, pineapple and cheese salad. cut pineapple into strips, pile them log fashion with steamed raisins in between. top them with cream cheese and raisin balls, ornamented with nuts. for a dressing, beat thoroughly eggs, adding a cupful of water, tsp. of salt, a little white pepper and of a cupful of vinegar. stir over the fire in a double boiler until it thickens with- out curdling. add enough top milk to make the dressing of a creamy consistency. waldorf salad. scoop out red apples, cut in cubes, add celery cut in small pieces, walnuts, tbs. sugar and salad dressing, served in apple shells. orange and green pepper salad. cut the pulp of oranges into sections entirely free from inner skin. remove center from a shapely sweet green pepper and cut into quarter-inch rings. make nests of head lettuce for individual service and in each one place doz. orange sections (well drained) encircled with a pepper ring. sprinkle with crushed brazil nuts and serve with mayonnaise or cream dressing. raisin salad. cup celery, cut in pieces, cup walnuts, cut in pieces, cup chopped raisins. mix, serve on lettuce leaves with any preferred dressing. raisin salad. cups seeded raisins, cups sliced apples, cup finely sliced celery, cup walnuts, tbs. sugar, & tsp. salt, cup whipped cream, added last. serve at once. russian salad. cup of carrot cubes, cup of potato cubes, cup of cold cooked peas, cup of cold cooked beans. mix and serve on romaine leaves, garnish with hard boiled eggs or salmon, boned. serve with french or boiled dressing. stuffed tomato salad. stuff tomatoes with cottage cheese and nut meats. pour over them french dressing. rhoda's macaroni salad. pkg. macaroni (cook first), then add onion, lb. ham, ground, pt. sweet pickles, can pimentoes, cu- cumber. cover with cooked dressing. rhoda's lobster salad. lbs. lobsters, can mushrooms, cups celery, cup sweet pickles, eggs, boiled hard. cover with dress- ing. rhoda's fruit salad. large apples, pulp of oranges, bananas, lb. green grapes, lb. walnut meats. the dressing, eggs, tbs. vinegar, tbs. butter, tbs. sugar. boil until thick, cool, add cup cream. very good. mrs. c. w. kyte. cabbage salad. shave the cabbage fine, shave also an onion. put both in a deep bowl, pour boiling water over the cabbage to cover and immediately drain in a colander. then drop into a bowl of cold water in which there is a piece of ice and let crisp for hour. if to taste, a little sugаr may be sprinkled over it before adding the dressing. serve with a cream dressing or a thinned mayonnaise. sour cream dressing. absolutely the most wholesome dressing for cabbage salad is one in which vinegar plays the smallest part. if made of sour cream, whip the cream with an egg beater until perfectly smooth, add or tbs. of sugar, ac- cording to taste, a tsp. of salt, a tbs. of lemon juice, and tsp. of celery salt or celery seed may be used. if then the dressing is not to your taste, from a tsp. to a tbs. of vinegar will bring it up to a pleasing positiveness. windsor salad. celery, chicken, ham and tongue. moulded fish salad. cups of cold boiled fish (diced), cup celery (diced), cup pickles or cucumbers (sliced), cup apple or pear (diced), pkg. gelatine, cup cold water, cup vinegar, juice of one lemon, pt. boiling water, cup sugar, tsp. salt. dissolve gelatine in cold water minutes, add vine- gar, lemon, hot water, sugar and salt. strain. when it begins to set add other ingredients. mold. pour over mayonnaise dressing and serve on lettuce leaves. chateau dressing for fruit salad. glass currant jelly. whip until there are no lumps. add the same amount of whipped cream. russian dressing. pt. mayonnaise, anchovies, chopped fine, tsp. rus- sian caviar, a little chopped chives. mix just before using. sandwiches "they that have no meat bread and butter are glad to eat.” sandwich filling. ten cent can of maclaren's cheese; tbs. mayon- naise dressing; a dash of tabasco sauce; small stalk of celery; large green sweet pepper; dozen pecan nuts, chopped. chop the peppers and celery fine and press out the juice well. add to the other ingredients. mix. spread between crackers or sandwich bread. mrs. t. f. quinby. olive sandwiches. chop stuffed olives fine and mix with salad dressing. spread over thin slices of bread and butter. queen olives cut from the stones may be served in the same way. mrs. william gawne. cheese and ginger sandwich. chop preserved stem ginger very fine, add syrup from jar or unsweetened cream, mix ginger and liquid into equal bulk of cream cheese. spread this on buttered bread. very good with tea. mrs. w. m. strange. hot cheese sandwiches. use bread day old. make sandwiches by buttering side of the bread and putting in a very thin slice of cream cheese. a thin layer of orange marmalade may be used instead of the cheese. put the sandwiches on a cooky tin. slide into a very hot oven and bake until a delicate brown. serve at once. mrs. chas. h. burwell. lillian russell's sandwich. take of cold boiled chicken and cold boiled tongue, cup each, the meat of a dozen olives and six hard boiled eggs. mix all these ingredients together and chop them as fine as possible. when they have attained almost the consistency of a powder they must be worked into a paste by the addition of a mayonnaise dressing, after which the mixture is ready to be spread upon thinly sliced buttered bread. marmalade sandwich. orange marmalade, pecan nuts and cream cheese mixed thoroughly and spread between thin slices of white bread slightly buttered. olive sandwich. make baking powder biscuit the size of half a dollar, and when cold split them and spread them with a mayon- naise mixed with minced celery and stuffed olives. dutch lunch sandwich. cut very thin slices from the center of medium sized white onions and throw them into ice water for an hour. dry, dip in french dressing and lay them on thin circles of black bread, covering them each with a thin layer of shredded smoked sturgeon or whitefish, dusted lightly with paprika. club sandwich. if you want a really delicious club sandwich use tongue instead of ham. you may use ham, or rather crisp little strips of breakfast bacon, also introduce a little hard boiled egg crumbled fine, and some minced olives. always use gold medal flour marie rolls. qt. warm milk; cup sugar; cup butter; tbs. salt; cake compressed yeast. flour to make stiff batter. do not knead-stir stiff with spoon add eggs beaten lightly, last thing. set to rise. when light roll out—form as parker house rolls or any desired shape. mrs. d. p. ensign. biscuit. warm a pan with hot water, for biscuit take about pt. of sponge. break in an egg, add tbs. of sugar, and tbs. of melted butter. beat with fork until well mixed. add enough flour to put down in a medium hard sponge. allow this to rise and when light roll out to inch thickness. cut with biscuit cutter. brush each biscuit with melted butter and sprinkle a little sugar on top. fold each in half and let rise in pans until light. bake in medium oven. mrs. chas. sandborn. rolls. cake compressed yeast; cups milk; little salt; flour to make like bread sponge; heaping tbs. sugar; raise hours. then add cup butter; eggs. mix a little stiffer than cookies. roll out and cut with cooky cutter butter and fold over. let rise or hours and bake. mrs. powell. nut bread cups flour; heaping tsp. of baking powder; tsp. salt; cup sugar. sift all together then add cups sweet milk; egg beaten into the milk; cups walnuts (broken). raise minutes, bake i hour. this makes loaves. mrs h. d bliss. always use gold medal flour nut bread. pt. flour; heaping tsp. baking powder; cup sugar; cup chopped walnuts; tsp. salt. mix and add enough sweet milk to make a very stiff batter. put in a bread tin, let stand in a warm place minutes and bake to minutes in a moderate oven. mrs. eddy capps. nut brown bread. cup graham flour; cup white flour; cup molasses; cup or more nuts; cups sweet milk; tsp. baking pow- der. mix and put at once into pans. let stand for minutes or so, then bake. very nice for thin sandwiches, mrs. milton . nelson. muffins tbs. butter; tbs. sugar; egg; cup milk; cups flour; tbs. baking powder. mary l. norton. german tea biscuit. qt. flour, sifted with two tsp, baking powder and a little salt. rub in cup butter, eggs beaten separately, enough milk to make a dough to roll. roll thin, cut in small rounds, put jam, jelly or marmalade on, wet edges and fold over, or take two rounds place jam on one, wet edges and pinch together. bake in hot oven. mrs. w. d. shelden. southern biscuits. tbs. butter; tbs. sugar; teacups warm milk; yeast, compressed; tsp. salt; eggs; large cups flour. mix at in the morning, let rise until , then pour on board and pat until inch thick. cut with biscuit cutter, spread on melted butter, putting together, spread on top with butter, let rise until and bake minutes. mrs. m. a. green. always use gold medal flour cranberry muffins. cream } cup butter, gradually beat cup sugar into this. add egg beaten separately very light, add cup milk; cups sifted flour and sifted again with rounded tsp. baking powder and tsp. salt. when well mixed, beat in cup cranberries, cut in halves. bake minutes in well buttered ellen brooks. muffin pans. blueberry cake. pt. blueberries; cup sugar, cup butter; cups flour; eggs; tsp soda; tsp. cream tartar, or tsp. baking powder. harriet c. dodge. corn bread (fine). eggs; cup sugar; tbs. butter; cup sweet milk; tsp. baking powder; ) cups flour; cup cornmeal; a little salt. should not be much thicker than sponge cake. mrs. t. f. quinby. graham muffins. cup graham flour; cup wheat flour; cup sweet milk; } cup sugar (scant); egg; tsp. baking powder. bake in well buttered tins and moderately hot oven. use same recipe with cups wheat flour or cup corn meal and of wheat flour. mrs. n. s. davis. qat meal wafers. cups oat meal; cup prepared cocoanut; level tsp. salt; level tsp. baking powder; cup sugar; eggs well beaten, then add tbs. melted butter. drop i tsp. on buttered tins about inches apart. leave minute on tin after taking from oven. do not allow to cool or they will break. mrs. longsdorf. always use gold medal flour pin wheel biscuit. cups flour; tbs. sugar; tsp. baking powder; } tsp. salt; tbs. butter; - cup milk. roll out thin, spread lightly with butter, sprinkle with sugar and cinnamon; cup raisins; tbs. finely chopped citron. roll out and cut inch thick. lay flat on pan, bake in hot oven. mrs. ella clark. entire wheat gems. tbs. of entire wheat flour; tsp. baking powder; tbs. sugar; pinch of salt; tbs. melted butter. add enough milk to make batter stiff enough to drop from spoon. this makes gems. florence mcdonough. cheese sticks. cup grated cheese; tsp. salt; - cup flour; tbs. of milk, cup of fine breadcrumbs; tbs. of butter. cream butter and flour, crumbs and cheese. mix thoroughly ano add milk. roll inch thick, cut inch wide; inches long, and bake in a moderate oven. mrs. frank t. corriston. steamed graham bread. cups sweet milk; cups graham flour; cup white flour; cup sugar and molasses, (mix tsp. small) soda, tsp. baking powder. steam hours. bake minutes. . nut bread. scald cup rolled oats with cups boiling water; tbs. lard. when cool add i cup sugar, qt. flour, tsp. salt, į cake compressed yeast dissolved in - cup warm water. let rise over night. in morning add cup flour and cup chopped nuts. · beat well, put into two loaf pans, let rise for at least an hour. then bake. mrs. g. c. barry.. always use gold medal flour the baking of coarse bread. bread made with any of the coarser flours needs more baking powder than white flour bread. coarse flour yeast breads must not rise as long as ordinary white bread and they must be baked longer. in making white bread you usually let the dough rise until it is double, put it into pans and let it rise until double the second time before baking. in the oven it should not rise much more than an inch. but coarse breads should rise less in the pans, more in the oven and should bake nearly half an hour longer than the ordinary white flour—that is for larger loaves. cornmeal yeast bread. proportioned for one loaf. cups milk and water, tbs. sugar, level tbs. fat, tsp. salt, f cup cornmeal, cups flour, cake compressed yeast, & cup warm water. add sugar, fat and salt to liquid and bring to boiling point. add cornmeal slowly, stirring constantly until all is added. remove from fire, cool mixture and add compressed yeast softened in cup warm water. add cups flour and knead. let rise until about double its bulk, knead again and put in pans. when light, bake in a moderate oven for at least an hour. barley yeast bread. cup liquid (milk and water), tbs. sugar, tbs. fat, tsp. salt, } cake compressed yeast softened in some of the liquid, cups barley flour, } cups wheat flour. soften the yeast in part of the liquid. combine ingredi- ents. mix into a dough. knead and let rise to double original bulk. knead again and put in pan. when again double in bulk, bake about minutes. always use gold medal flour steamed sour milk corn bread. pt. corn meal, pt. graham flour, tsp. soda, tsp. salt, pt. sour milk, cup molasses, fill mold full. steam hours, remove cover and brown in oven min. utes if you wish crust. mrs. fred robertson. date bread. cupfuls thick, sour milk, tsp. soda, egg, cupful flour, cupfuls rolled oatmeal, tbs. molasses, cupful chopped dates. put the oatmeal, soda, flour, dates and a little salt into pan and mix. add the milk, molasses and egg. beat rapidly until all are thoroughly mixed, pour into a greased mold, and bake in a quick oven. (this makes a large loaf.) bran bread ( loaves). qt. bran, pt. flour, tsp. salt, cup molasses, pt. sour milk, tsp. soda. mix soda in milk, mix soda in molasses. add raisins or nuts if desired. mix all to- gether. bake hour. mrs. r. e. johnson, oatmeal bread. cups oatmeal, tsp. salt, tbs. shortening, cup corn syrup, cups boiling water. pour water over ingredients given and let stand till lukewarm. then add one yeast cake dissolved in cup warm water. make stiff dough with white flour (about cups). knead well. let rise until double in bulk, then knead again and shape into loaves. let rise again until almost doubled, and bake in a moderate oven from to minutes. chopped nuts or raisins may be added. mrs. w. b. roberts. always use gold medal flour cake. “beware of the warning lest your cake be dough." general rules for cake making. in selecting the material be sure to get the winter wheat flour, known to the trade as pastry flour, for while spring wheat flour is the best for bread, it is impossible to have per- fect success, especially with the more delicate cakes, when this is used. for angel, sunshine and all sponge cakes sift flour three or four times before measuring in order to lighten it. when baking powder is used sift flour once, then measure, add baking powder and sift until thoroughly mixed. when cream of tartar and soda is used instead of baking powder, add the cream of tartar toʻthe egg when half beaten and the soda to the flour, in the same way as baking powder is used. always add the cream of tartar to the whites of eggs when making cake containing both wbites and yolks, but beaten separate. when substituting cream of tartar and soda for baking powder, use in the proportion of tsp. of cream of tartar and a scant half tsp. of soda to tsp. of baking powder which is the required amount for any cake of ordinary size. granulated sugar is the best although some have failed by using it since it is heavier than the soft sugars, it re- quires - less to give the same result. sugar should be sifted once to take out any lumps of foreign matter. eggs should be fresh and cold. it is immaterial as to the kind of beater used in beating the yolks, only that they are beaten thoroughly to a quick froth. very few take the time to beat them as they should be and conse- quently the cake is heavy and has the strong taste of the always use gold medal flour eggs which would not be the case were the yolks thoroughly beaten. rotary beaters do not fill the air cells but toughen the egg; therefore the cake will not raise to the required lightness and will be tough. especially is this true in angel, sunshine or sponge cake. to cream butter and sugar, especially when the butter is hard, warm the sugar slightly, this will soften the butter without melting it and will save time and labor. in mixing cakes there are two rules which are very im- portant and should be remembered. the first applies to cakes containing butter and milk; they should be stirred or beaten thoroughly, especially after the flour is added. the second applies to sponge cakes and includes all cakes that do not contain butter or milk; these should never be stirred, but sugar and other ingredients beaten in being careful to beat up to keep the batter light, and the flour should be added last and folded lightly through, being careful not to overdo this for every stroke of the spoon after the flour is added tends to toughen the batter. this is one cause of so many tough sponge cakes. all cakes should be baked in ungreased molds, and all the loaf cakes excepting those containing fruit or nuts, should be inverted and allowed to hang in the mold to cool, which is the only way known to keep them from settling. in this way cakes do not require as much flour or to be made as stiff as in the old way and are far more delicate. the last important part is the baking which with a little care can be easily mastered. the rule is to allow the cake to raise to the desired lightness before browning over, then increase the heat and bake as fast as possible without burning; therefore the lighter the batter, when put into the oven the hotter the oven can be. always use use gold medal medal flour fruit cake. cups sugar, cup butter, cups flour, cups raisins, cups currants, . eggs, grated nutmeg, tbs. mace and cinnamon, tsp. soda, wine glass wine or brandy, lb. citron. bake hours in a very slow oven. mrs. charles burwell. rose cream cake. cups sugar, scant cup butter, cup milk, cups flour, whites of eggs, sift the pastry flour times, large tsp. of baking powder well mixed through the flour. bake in layers, coloring the middle layer pink with fruit extract. boiled icing, flavored slightly with extract of rose. mrs. e. w. ensign. white fruit cake. eggs, cups white sugar, cup butter, cup sweet milk, cups flour, tsp. baking powder, lb. raisins, cup of figs, cup candied cherries, bits of orange peel, juice and grated rind of lemon. mrs. r. a. ensign. french loaf cake. cups sugar, cup butter, cup lard, cups milk, cup raisins, cup citron, tsp. lemon, pinch salt and a little nutmeg, cups flour, tsp. baking powder. mrs. a. p. mather. short cake. pt. flour, little salt, tsp. baking powder, tbs. butter, cup milk. mix like biscuits. bake in layers with butter spread between. mrs. w. j. moorhead. always use gold medal flour jelly roll. put eggs in a dish and add: cup sugar, cup flour, heaping tsp. baking powder, cup cold water. beat until thin and bubbling, then add flavoring. bake in pans. spread with jelly and roll. mrs. charles burwell. eggless apple-sauce cake. cream together cup butter and cup sugar. add cups apple sauce and cups flour, level tsp. soda dissolved in tbs. water. mix thoroughly and add tsp. cinnamon and tsp. nutmeg. cup chopped raisins and juice of lemon. bake in loaf in moderate oven. almond cake. cup sugar, cup butter, eggs, cups flour, cup milk, tsp. baking powder. flavor with almond and bake in two layers. filling: - pt. cream, egg yolks, tbs. sugar, large tsp. cornstarch. cook well and when cool flavor with almond and add chopped almonds that have been blanched. frosting:- cup sugar, i cup water. cook till it balls in cold water. beat into the white of egg. flavor. c. m. h. white cake. cups sugar, large spoon of butter, cups flour, tbs. cornstarch, cup water, tsp. soda, level tsp. cream of tartar, whites of eggs. bake in two layers and put to- gether with boiled frosting. if desired cup of chopped peanut meats can be added to iceing between layers. cream butter and sugar together. add the quantity of flour and cornstarch with cream of tartar, then add cup of water in which soda has been dissolved. next add balance of flour and lastly the beaten whites of eggs. stir well but do not beat. flavor to taste. bake in a moderate oven. mrs. walter h. cobban. always use gold medal flour angel cake. whites of large eggs or nine small ones, cups granu- lated sugar, cup of flour (any good pastry flour), tsp. cream of tartar, a pinch of salt, added to eggs before whip- ing. flavor to taste. directions:--sift measure and set aside sugar and flour. whip eggs to a foam, add cream of tartar and whip until very stiff, add sugar and beat in. then flavor and beat in, then the flour and fold it lightly through. put into an angel food tin, put in a cool oven until dough raises to top of pan, increase the heat and brown. use the yolks of eggs for salad dressing for two chickens or for gold loaf cake. louise burnwell. date loaf. lb. dates, lb. english walnuts, cup sugar, cup flour, pinch of salt, eggs beaten separately, tsp. vanilla, tsp. baking powder, tbs. brandy. bake minutes. keeps as well as fruit cake. mrs. chas. oliver. a quick cake. eggs, cup of sugar, tbs. of butter, } cup of milk or cream, cup of flour before sifting, heaping tsp. of baking powder in flour, stir all together briskly a few minutes, bake cakes in hot oven, can be baked and ready for table in minutes. mrs. o. c. calhoun. sponge cake. eggs, whites and yolks beaten separately, then together thoroughly, cup sugar well beaten in, cup potato flour with tsp. baking powder folded in. bake in angel food tin about minutes in moderate oven. add pinch salt and flavoring. mrs. arthur mather. always use gold medal flour thanksgiving cake. eggs, cup butter, cups sugar, cup sweet milk, cups flour, tsp. baking powder, lb. citron cut fine, tsp. lemon extract. cream the butter and sugar. separate the eggs. add the beaten yolks, then milk. sift the baking powder with the flour and add flour and extract. add citron and lastly fold in beaten whites of eggs. bake in layers. whites of eggs for icing, cups of sugar and tsp. lemon extract. boil the sugar with a little water until it spins a thread. add the beaten whites of the eggs and beat until thick enough to spread. add flavoring. white lady cake. cup butter (scant), cups granulated sugar sifted, cup cold water, even cups flour sifted times before using, rounded tsp. baking powder, whites eggs, flavoring. cream the butter and sugar, add į of the water with cup flour, beat thoroughly, add second cup flour, continue beat- ing, into the last cup flour is sifted the baking powder and add as the others, then the rest of the water, flavor and fold in the stifly beaten eggs. mrs. paul schmitt. white cake. cup butter, cups sugar, cups flour, nearly cup sweet milk, heaping tsp. baking powder, whites of eggs well beaten, flavor with almond, or add cup english wal- nuts, cut fine. mrs. e. w. ensign. white cake. cup sugar, ) cups flour, rounding tsp. baking powder. put into a cup whites of eggs. fill cup half full of soft butter. then fill cup with milk. add flavoring and beat all ingredients minutes. mrs. hugh wakefield. always use gold medal flour butter filling for layer cake. lb. freshened butter, cups powdered sugar, yolks of eggs. cream butter and sugar thoroughly, then add the eggs and tbs. of cream. flavor to taste. cream all well together, mrs. d. h. mcmullen. white layer cake. cups of sugar, cup (small) of butter, cup milk, cups of flour (measure before sifting), eggs (the whites), tsp. baking powder. bake in cakes. icing:- cups sugar, eggs (the whites), tbs. of water. boil sugar and water together until syrup threads when dropped from spoon. add the eggs beaten to a stiff froth and beat until stiff enough to spread nicely. flavor with vanilla or rose. alma r. holland. walnut farina cake. yolks of eggs beaten with cup sugar, i cup walnut meats, i cup farina, tsp. baking powder, sifted with farina, add whites beaten very stiff. beat batter well. bake in layers, put whipped cream between. c. m. cumbow. lady baltimore cake. cup butter (scant), } cups granulated sugar (sifted), cup cold water, even cups of flour (sifted times before measuring), rounded tsp. of baking powder, whites of eggs. flavor withị tsp. of almond extract and į tsp. vanilla (mixed). cream the butter and sugar, add } of the water with cup of the flour, beat thoroughly and add second cup flour, continue beating; into the last cup of flour sift the baking powder, and add as the others, then the rest of the water, flavor and then cut and fold in the stifly beaten whites very carefully. this will make layers inches square, or layers inches square. layer cakes require a hotter oven than loaf cakes. use pastry flour. always use gold medal flour silver cake. the whites of eggs, cups sugar, cup butter, f cup milk, cups flour, tsp. cream of tartar, tsp. soda. flavor with rose or vanilla. mrs. woodrow wilson. "first lady of the land." marble cake. cup sugar, cup butter, cups flour, cup milk, level tsp. soda, tsp. cream of tartar, whites of eggs. always put whites well beaten the last thing. divide mixture and to one part add: tsp. cinnamon, tsp. nut- meg, tsp. cloves. add some raisins if desired. fannie mather. soft ginger bread. cup sugar, cup sour milk, cup new orleans molasses, cup pastry flour or (bread flour), level tsp. soda, heap- ing tsp. ginger, rounding tsp. cinnamon, egg, cup very soft butter. put all ingredients into a bowl and beat minutes. walnut torte. beat yolks of eggs until thick and creamy, add cup granulated sugar. cup cream of wheat, i cup crushed toast, cup finely chopped walnuts, add stiffly beaten whites of eggs. bake in small layers minutes. spread raspberry jam between layers. cover top and sides with whipped cream, sweetened and flavored. mrs. pierce. chocolate icing. cake german sweet chocolate, cup confectioner's sugar, egg, tbs. sweet cream. vanilla flavoring added after cooking. mix in order given. beat egg without separating. set bowl in boiling water on range until all is dissolved. apply an inch thick on cake. miss g. i. chase. always use gold use gold medal flour honey cakes. eggs, heaten together, } cup honey, cup sugar, cup chopped almonds, cups flour, tbs. melted choco- late, tsp. each cinnamon, cloves, nutmeg, salt, tsp. baking powder. spread in a pan. cut in bars when partly cold. bake in moderate oven. quick iceing. cup powdered sugar, heaping tbs. of cocoa, hot coffee enough to spread, flavor with vanilla ; beat. mrs. h. l. wakefield. fruit cake. butterless, egglese, milkless—( loaves.) cups sugar, cups water, heaping tbs. drippings, lb. seeded raisins. boil together for minutes, cool. add cups of flour, measured before sifting, tsp. of cinna- mon, tsp. cloves, tsp. nutmeg, tsp. soda (rounded), dissolve in hot water. bake in moderate oven. mrs. c. c. o'brian. pepper nuts. pt. corn syrup, pt. n. . molasses, lb. shortening, lb. brown sugar, } lbs. flour, tsp. soda, tsp. cinna- mon, tsp. cloves, lb. citron (cut fine), lb. almonds (chopped fine), lemon grated, rind and juice. warm syrup, add shortening and lemon, and rest of ingredients in order given. mix soda in flour. cut into very small, thick cookies. chocolate cake–with barley flour. cup sugar, butter size of egg, cup molasses, cup boiling coffee, egg, put in before coffee, tsp. nutmeg, tsp ginger, tsp. cloves, tsp. soda put in the hot coffee, pinch salt, cups barley flour, sq. chocolate (melted). mrs. j. r. hughes. always use gold medal flour cookies and doughnuts “he's lost every hoof and hide, i'll bet a cookie.” -bret harte. "an enormous dish of balls of sweetened dough, fried in hog's fat, and called doughnuts or olykaoeks.”—irving. german almond cookies. whip whites of eggs to a stiff froth, add lb. granulated sugar, lb. of finely chopped almonds, tsp.cinnamon, grated rind of lemon, drop from tsp. on a buttered tin and bake slowly hour. mrs. pierce. oven. marguerite recipe. tbs. granulated sugar, tbs. powdered sugar, tsp. lemon juice, white of egg unbeaten, cup chopped walnuts. mix well together and spread on crackers; brown in a hot mrs. lugsden. hermits. cups brown sugar, cup butter, eggs, cup chopped raisins, tbs. milk, cinnamon, cloves, nutmeg, tsp. salera- tus. mrs. john f. willis. chocolate bars. {cup butter, cup sugar, eggs, level cup pastry flour or scant cup ordinary flour, sq. baker's chocolate, cup walnut meats chopped. cream, butter and sugar, add eggs beaten together, add flour. melt chocolate and add, mixing thoroughly. add walnut meats. spread about i inch thick in buttered tin and bake hour in very slow oven. this should be a little sticky when first baked. cut into bars. mrs. c. e. yeoman. always use gold medal flour pittsburg cookies. cups sugar, cup butter, cup rich sour cream, eggs, cups flour, tsp. soda, pinch of salt and a little nutmeg. roll cookies very thin, sprinklè a little sugar on top and bake. mrs. walter cobban. florida cookies. cups brown sugar, cup butter, eggs, grated nut- meg, cups flour, cups seeded raisins, tsp. soda (dis- solved in į cup hot water). drop from a spoon and bake in a moderate oven. mrs. j. c. buchanan. ginger cookies. cup molasses, cup sugar, cup melted butter, eggs, scant į cup boiling water, tsp. soda, tsp. ginger. let this bætter cool then add flour to mix very soft. roll out or drop from spoon on greased pans. mrs. c. h. burwell. ginger cookies. cup sugar, cup shortening, cup molasses, cup sour cream with tsp. soda, tsp. ginger, tsp. cinnamon, tsp. cloves. flour to make medium thickness. i always roll out dough and make a tester first. if very rich cream is used cup shortening is plenty. pinch salt. mrs. arthur mather. cream. ver, rich delicious cookies. lb. butter, i lb. sugar, yolks of eggs, lb. flour, tbs. mix all together on a board and roll out very thin, cut in shapes and sprinkle nuts or cocoanut on top. any flavoring. these bake very quickly. mrs. g. norstrom, always use gold medal flour brownies. cup sugar, cup butter, eggs, cup nuts, sqs.choco- late melted, cup flour, pinch of salt. cream, butter and sugar, add eggs well beaten, then nuts and melted chocolate. flour and salt last. do not mix too stiff. drop by tsp. on greased tin a little distance apart. no soda or baking powder required. this will make dozen. mrs. j. c. moodey. macaroons. whites of eggs, cups almond powder. mix the almond powder gradually with the unbeaten whites of eggs. the mixture should be thick enough to look somewhat rough. add more powder to thicken, if it is not sufficiently thick. bake on unbuttered paper. drop the macaroon mixture on the paper, allowing tsp. for each macaroon. bake in a very slow oven for minutes, or until a delicate brown. the time should not exceed minutes. when done, place paper on a wet board and allow it to stand for a few minutes, then remove macaroons from paper. when cool, place in a tin box or a mason jar. they should be kept several days before using. jumbles. lb. butter, lb. sugar, eggs, ß nutmeg, { lb. flour. sift tho spice with the flour. cream the butter, add the sugar gradually and cream again. add the eggs unbeaten and stir until light. add the flour slowly and mix well. place tsp. of dough on a smooth baking sheet and bake in a hot oven until the edges are a delicate brown. do not put the cakes too close together. remove from the sheets as soon as they are taken from the oven. always use gold medal flour graham cookies. cup sugar, i cup butter, cup sour milk, tsp. soda, spices to taste. stir stiff with graham flour, use white to roll out, mix quite soft. mrs. j. c. sterling. date and walnut bars. eggs beaten separately, cup sugar, heaping tbs. flour, level tsp. baking powder, k tsp. salt, cup dates cut in small pieces, cup broken walnuts. put dates and walnuts through the meat grinder. mix them with the sugar. add the beaten yolks and beat. then add the whites. sift the baking powder and flour thoroughly, add to mixture and beat thoroughly. bake in a thin sheet and cut in bars when cold. mrs. george f. burwell. cream puffs. cup hot water, cup butter. boil these together, then stir in while boiling cup flour. let mixture cool and then add eggs not beaten. mix well and drop on buttered tins. cream for puffs: cups milk, cup sugar, egg, tbs. flour. stir all together and stir into milk while boiling. flavor with vanilla. add pinch salt. when cakes are cool open on side and fill. mrs. arthur mather. molasses snaps. cup butter, cup sugar, cup molasses, tsp. soda, tbs. vinegar, (vinegar on soda.) mix stiff with flour, roll thin and bake in hot oven. mrs. charles h. burwell. pound cookies. lb. flour, lb. butter, lb. sugar, yolks of eggs, tbs. cream, flavoring. mix all together at once. roll out very thin. bake a small sheet of dough and crumple up with sugar to sprinkle on top of cookies before baking them. mrs. oscar lund. always use gold medal flour white cookies. cups granulated sugar, - cup butter or lard (i use half lard), cup sour cream, tsp. soda (small) into cream, pinch salt, tsp. baking powder in flour, flour enough to mix soft, flavor with nutmeg, sprinkle sugar over top before baking. mrs. j. r. hughs. love in a tangle. eggs beaten separately very light, tbs. powdered sugar, little salt, tbs. thick sweet cream, flour to roll very thin. cut in long narrow strips and fry like doughnuts. dust with powdered sugar. mrs. j. w. campbell. sandtarts. (sandplattchen.) lb. sugar, lb. flour, lb. butter, eggs, tsp. baking powder, grated rind of lemon, tsp. vanilla extract. roll out and cut into small cakes. mrs. william de la barre. rolled oats macaroons. cups rolled oats, egg, tbs. cream, milk, water, let stand until the oats have soaked up the moisture, then add cup powdered sugar, tsp. cinnamon, tbs. melted butter, add enough whole wheat flour to make stiff and tsp. baking powder. make into balls as large as walnuts and flatten slightly. bake in moderate oven. mrs. kessing oatmeal cookies. cups flour, cup oatmeal, cup sugar, cup lard rubbed together, tsp. soda, tsp. salt, cup water or enough to wet the dough. roll very thin and bake in a quick oven. mrs. quinby. always use gold medal flour oatmeal drops. egg beaten light, add į tbs. melted butter, cup sugar, tsp. baking powder, cup uncooked oatmeal, flavoring and salt. drop very far apart on baking tins, not over a tsp. in each, bake in slow oven. mrs. strange. rocks. cups brown sugar, cup butter, eggs, į cup sweet milk, boil it and stir in tsp. level full soda, cup english walnuts, lb. seeded raisins, cups of flour, tsp. each of cloves, cinnamon, nutmeg and allspice. flour the nuts and raisins. stir together well and drop by tsp. in buttered pan to bake. mrs. c. h. burwell. rocks. cups sugar, cup sour milk, cup butter, eggs, tsp. each cinnamon, nutmeg and cloves, tsp. soda, tsp. salt, cup walnut meats, cups flour. cream butter and sugar, then add well beaten eggs, spices and soda dissolved in milk. then walnut meats and flour, cup seeded raisins, chopped. will be quite stiff. drop by tsp. on greased tins and bake in moderate oven. mrs. f. a. hanscom. springele. large eggs, whites beaten to a froth, and the yolks beaten light, mix all together with lbs. pulverized sugar, stir for hour, then add enough flour to make a soft dough. roll and cut into small cakes. let stand over night. in the morning sprinkle a few anise seed in the pans that you bake the cakes in. bake slowly. mrs. william de la barre. always use gold medal flour hickory wafers. beat eggs until light, then add } lb. brown sugar that has been rolled fine, lb. chopped walnut meats, tbs. flour, pinch of salt, tbs. baking powder. drop small spoonsful far apart on buttered pans. bake until light brown. mrs. john jinks. doughnuts (without shortening). cups light brown sugar, egg, cup sour milk, a little salt, grated nutmeg, tsp. soda dissolved in a little hot water, flour to make soft dough. cut into cakes and fry in hot lard. mrs. t. f. quinby. raised doughnuts. heaping qt. stiff bread dough, coffee cup sugar, i cup shortening, eggs, cinnamon and nutmeg. mrs. charles burwell. doughnuts. cup sugar, eggs well beaten, small tbs. lard (melted), cup sour milk in which dissolve tsp. (small) soda, salt, tsp. baking powder in flour, nutmeg, flavor, mix soft. mrs. j. r. hughs. doughnuts. eggs, cups sugar, tbs. melted lard, cup sweet milk heaping tsp. baking powder, a little nutmeg, a pinch of salt. flour to make a very soft dough. mrs. gould. doughnuts without eggs. cup sour milk, cup sugar, tsp. soda, tsp. melted butter, little salt and spice. mrs. john f. willis. always use gold medal flour doughnuts (with potatoes). small potatoes boiled and mashed with a piece of butter the size of a walnut, cup sugar, eggs, cup sweet milk, add flour to make a soft dough, tsp. of baking powder. mrs. fred darling. krapfen or berliner pfann-kuchen. melt lb. butter and let it cool, stir in the yolks of eggs and tbs. of pulverized sugar. stir this for of an hour in one direction. add one yeast cake (compressed), which has been dissolved in ipt. of warm milk and enough warmed flour to make a soft dough. work the dough until it blisters and then cut into small cakes with a cake cutter. cover with a cloth and let get light. fry in deep, hot lard. if you want to fill them do not cut the cakes as thick as it takes layers for this. put some jam on and cover the second piece. mrs. william de la barre. krapfen. cup milk, yeast cake dissolved in milk, enough flour to make a sponge. set to rise and when light add lb. pulverized sugar, yolks of eggs, i pt. of warm thin cream, tbs. rum, lb. melted butter, lemon rind grated, a little salt and enough warm flour to make soft dough. knead until it blisters, let rise. when light cut into cakes and let rise again. fry in deep fat. these also may be filled. mrs. william de la barre. jimmie's doughnuts. tbs, melted butter, eggs beaten, cup sugar, cup sour milk, tsp. soda (in milk), tsp. baking powder, good cups flour, salt and nutmeg; mix. put in ice box over night before frying. mrs. jas. burnes. always use gold medal flour cherry charlotte. soak oz. gelatine in teacup of milk. beat yolks of eggs into { lb. powdered sugar, add cup of milk, cook until it begins to thicken. take from the fire and add the gelatine, then strain into a large pan. place where it will set quickly. when it begins to set add the whites of the eggs well beaten, i pt. of whipped cream, i cup of cherry, or vanilla. serve with whipped cream. mrs. fred robertson, wichita. burnt almond charlotte. cup of sweet almonds, blanched and chopped fine, i box gelatine, soaked hours in i cup of cold water; when gelatine is sufficiently soaked put tbs. of sugar into a sauce pan over the fire and stir until it becomes liquid and looks dark. then add the almonds to it and stir minutes more. turn it out on a platter, set aside to cool. after they become cool enough break them in a mortar; put them in cup of milk and cook again for minutes. beat to- gether the yolks of eggs with a cupful of sugar and add to cooking mixture, also add gelatine. stir until it is smooth and well dissolved. take from the fire, set into a basin of ice water, and beat it until it begins to thicken. then add to that qts. of whipped cream; turn the whole carefully into molds, set on ice to become firm. sponge cake may be placed around mold if desired. serve with whipped cream half of this recipe serves ; be liberal with almonds. mrs. fred robertson, wichita. pudding sauce. cup sugar, i cup butter, egg, juice of lemon, or ; cup water with tsp. cinnamon, cup water. beat well and cook until clear. mrs. fred h. boardman. bread pudding. cups of bread crumbs, cup of raisins, cup of molasses, tbs. of melted butter, tsp. soda in cup boiling water, and tsp. baking powder, nutmeg and cinnamon in cup of flour, egg. steam hours. the virtue of this pudding lies in the fact that the last is as good as the first, as, by re-steaming, it tastes as fresh as when first made mrs. george h. rentz. christmas pudding. slice a loaf of baker's bread. cut off the crust. have slices medium thick. butter each well. take a cake tin, fit the bread into it in layers and sprinkle with seeded raisins between the layers. when the tin is filled make a sweet custard of or eggs to qt. of milk and season with grated nutmeg. pour over the bread, filling the tin. press down and put a weight on to keep under custard. let stand over night. in the morning if the custard has been absorbed add enough more to cover. bake in rather slow oven about an hour or until it puffs up and is nice light brown. serve with or without sauce. mrs. t. f. quinby. blueberry pudding. egg, butter size of an egg, cup sweet milk, cup sugar, heaping tsp. baking powder, a little salt sifted in flour, flour to make a very stiff batter. add cups of fresh blueberries. fold in carefully so as not to crush. steam until a straw comes out clean. this may be baked in a tin or in gem pans. served hot with butter. any pudding sauce may be used. mrs. quinby. tipsy parson. have some sponge cake cut in cubes. make a soft custard of eggs and pt. of milk, sweeten to taste. have ready a cup of orange juice and a cup with brandy. into sherbet cups or glasses, in whichever you prefer to serve, place a cube of cake which has been dipped in orange juice, then dipped in brandy alternately. when you have layer in the glass, pour in a little custard, now cake again and the custard until full, with custard on top, then finish with whipped cream and lastly a few chopped almonds. mrs. j. j. gerber. vegetable plum pudding. cup each of grated carrots, raw potatoes and apples, cup chopped suet, cup raisins, cup sugar, cups flour, pinch of salt, tsp. soda, spices to taste (cinnamon and cloves), steam hours or more. sift the flour, soda and salt together, add the raisins, mix the carrots, raw potatoes apples and suet, add to the flour and spices. suet pudding. cup chopped suet, eggs, cup molasses, then fill butter cup full of c. sugar, cup currants, cup raisins. chop peeling of half a large orange very fine. cup sweet milk, tsp. soda in a little water, tsp. baking powder in cups of flour, or more if needed, tsp. cinnamon, tsp. nutmeg, cup english walnuts and preserved cherries. mrs. h. g. swirles. brown pudding. cup molasses, cup sweet milk, cup suet chopped fine or cup melted butter, cup raisins, ) cups flour, tsp. soda. mix well, salt and spice to taste and steam hours, baked apple dumplings. make a piecrust of heaping cups of flour and scant cup of lard, a little salt, cut the lard into the flour with a knife. add enough cold water to make a soft dough (about a cup). use a knife to mix. roll out medium thick and cut in squares. peel, quarter and core the apples. put quarters together and fill with sugar and a little cinnamon. wet the edges of the crust and fold over. set in tin to bake. do not let them touch. serve with a sauce. hard sauce. cream cup sugar, cup butter, add lemon juice, a little nutmeg and brandy if desired. put the mixture through pastry bag to form roses. garnish pudding with them. mrs. c. m. carlaw. caramel pudding. cups brown sugar melted, heaping tbs. of corn starch dissolved in cup cold water, cups boiling water. cook about ten minutes. add nuts and pour in mold. serve with whipped cream. mrs. e. p. mather. cottage pudding. cup sugar, butter size of large egg, cup sweet milk, egg, little nutmeg, pt. flour, tsp. baking powder. bake as cake and serve hot with sauce. sauce for cottage pudding. rub tbs. flour in a little cold water till smooth. pour into pt. of boiling water, cook until clear, stirring con- stantly. add a cup of sugar, a little salt and grated nutmeg. strain, mrs. t. f. quinby. watermelon dessert. cut pineapple into dice and let stand over night in sugar. in morning cut the red part of watermelon in dice and add to pineapple, equal parts. let stand hour. fill champagne glasses with the fruit, pour over it the juice, with the juice of maraschino cherries. set in ice till chilled. place a cherry on top and serve. elizabeth hood. sponge batter. pt. milk in double boiler, pt. milk mixed smooth with cup flour and then added to hot milk, cook minutes. take off fire and add or tbs, butter and tbs. sugar. let cool a little and stir in beaten yolks. beat whites, and fold in last. put in pan of water and bake or minutes in oven. delicious served with strawberry or rasp- berry sauce. mrs. charles d. smith, italian sweet. small can shredded pineapple, lb. marshmallows (quartered), lb. almonds (cut lengthwise). lay in pine- apple all night. pt. cream (whipped stiff), fold in, top off with cherry. mrs. chas. sandborn. transparent apples. apples, cups sugar, cup water. core and pare apples which hold together, simmer sugar and water until a thin syrup, add apples, cook slowly until transparent, turn the apples over and cook the other side the same. put the apples in a dish, pour over the syrup and serve cold. a few slices of lemon or nutmeg may be added. turkish delight. small square cakes of philadelphia cheese and butter patts, thoroughly creamed together; i pt. bottle stuffed olives chopped fine. season with paprika and a dash of red pepper. this is delicious used for sandwiches, spread this as butter. mrs. d. h. mcmullen. simple dessert. take as many wine glasses as you have people, half fill with powdered macaroons, cover with grape jelly and on that put a heaping tbs. of whipped cream. clara willis. dessert. baked bananas. pull down a section of the skin of each banana, loosen the pulp from the skin, remove all coarse threads and return the pulp to the skin in the original position; lay the bananas as they are in baking dish and bake in a hot oven until the skins are black. remove the pulp from the skin without injury to shape, bend in half circle and put in serving dish, sprinkle with powdered sugar and finely chopped pistachio nuts.. mrs. g. norstrom. pepper pudding. egg, cup suet, chopped fine, i cup sweet milk, stsp. salt, tsp. pepper, small tsp. baking powder, flour to make a stiff batter. steam one and one half hours. serve with roast beef. mrs. w. j. byrnes. date pudding. cup chopped dates, cup chopped nuts, eggs, cup sugar, cup flour, tsp. baking powder. bake in slow oven thirty-five minutes. serve with whipped cream. mrs. w. j. byrnes. dresden chocolate crumbs. mix cup of stale bread-crumbs, cup grated un- sweetened chocolate, tbs. sugar, and tsp. salt. put in a pan and bake in a moderate oven until the chocolate is melted and crumbs are thoroughly heated. fill individual paper cases - with the mixture and top with whipped cream sweetened and flavored with vanilla. sauce for pudding. cup butter, cup sugar, tsp. flour, cups water. mix sugar and flour and then melt with butter. a pinch of salt added, then the water and boil. season to taste. boil to thick syrup. charlott's vanilla cream pudding. will serve . yolks of eggs, cup sugar (scant), pt. whipped cream, pkg. gelatine, dissolved in f cup cold water, f pt. plain cream. stir sugar and yolks to a light cream. add gelatine, cream and tsp. vanilla extract. beat well. now fold in whipped cream. put in wet mold, serve cold with fruit juice. charlott's rice pudding. use formula for almond pudding, substituting rice for almonds. take cup of rice, boil a few minutes, throw water away, put on fresh water and boil till tender-it should be dry and whole, not mushy. a good way is to pour off water and set rice in oven a few minutes to puff up. line pudding mold with lady fingers. pour mixture in and cool. serve with fruit juice or crushed fruit. mrs. t. f. quinby. charlott's almond pudding. cup sugar (scant), pt. whipped cream, pt. plain cream, little more than pkg. gelatine, dissolved in cup cold water, cup chopped almonds (blanched). proceed as in vanilla cream pudding. serve with fruit juice. fried custard. scald one pint of milk in a double boiler, with one inch of stick cinnamon. beat together two eggs, add cup of cold milk, tbs. of flour, tbs. of cornstarch, tsp. of salt and cup of sugar. add to this the scalded milk, first removing cinnamon. mix together, return to double boil- er and cook for fifteen minutes, stirring frequently. last- ly, add tsp. of butter, tbs. of blanched almonds (chop- ped fine) and tsp. of vanilla, pour into a shallow square pan, which has been well greased. when cold and stiff turn out on board, cut into strips, dip in slightly beaten egg, roll in fine bread crumbs; do this twice, then immerse in smoking hot fat. dust with powdered sugar, if you care to. drain on paper and send to table. mrs. j. f. williamson. venetian fritters. pound potato flour, pound wheat flour, pinch of salt, spoonfuls sugar, eggs, lemon, spoonful melted but- ter, .pint milk. mix the flour thoroughly and put the dry mixture in a stewpan letting it get hot through (but not brown), then pour the scalded milk over it, mixing lightly so that no lumps will be formed; add the salt and sugar, then allow the mixture to cool. when cold add the yolks of the eggs, juice and rind of a lemon, then butter, and mix thoroughly. form into fritters with a spoon, fry in hot lard and butter (equal parts of each) and roll in grated chocolate and sugar before serving. strawberry dumpling. cups flour, tsp. salt, tbs. butter, heaping tsp. baking powder, milk to make soft dough. cut as biscuit. put berries in each, roll into dumpling; steam hour. put in oven and bake or minutes. sauce-cream cup sugar and cup butter. add slightly beaten white of egg; add mashed berries to taste. mrs. h. f. trimble. cranberry pudding. cup of sugar, yolk of egg, beaten light, two tbs. of melted butter, cup of sweet milk, cups of flour, sifted with a tsp. of soda and two tsps. of cream of tartar, a pinch of salt, cup of cranberries and a tsp. of vanilla. bake in a square tin, or as a loaf, and serve in slices with any sauce that is liked. cream sauce-- cup of cream, } cup of sugar and white of egg, whipped stiff; flavor with a tsp. of vanilla. sunburst jelly. prepare a qt. of orange gelatine and set in a ring mold to harden. to serve place a large round of sponge cake about an inch thick in the bottom of the serving dish, and on top place the gelatine which you have unmolded. fill the center with sliced peaches, preserved or fresh, and cover with marshmallow creme, piping same in strips around the jelly mold. around the bottom arrange slices of peaches and pipe the creme between each slice. the decoration on top is a cone of the jelly that is made in a separate mold. fig pudding. cup chopped figs, cup flour, cup bread crumbs, eggs, tsp. baking powder, tsp. vanilla, } cup butter, i cup milk, salt. mrs. c. j. hedwall. pudding sauce. cups sugar, cup butter creamed, even tbs. corn- starch mixed with a little cold water, scalded with cup boiling water; while hot pour over butter and sugar; beat very light, then add white of three eggs, beat very stiff. flavor with vanilla. just before serving whip in cup of whipped cream. very delicious for any kind of steamed fruit puddings. mrs. f. o. williams. hoover pudding. eggs, qt. skimmed milk, large tbs. full of cornmeal, good pinch of salt, cup of sugar, raisins if desired. stir yolks of eggs with little of milk, sugar and cornmeal; put rest of milk in double boiler; when hot stir in the en- tire cornmeal mixture, let thicken and set out to cool; beat whites of eggs, stir them in and put in bake dish. bake in oven to minutes. serve the pudding slight- ly warm with cream. ices “then farewell heat and welcome frost." cranberry frappe. qt. cranberries, pt. water, pt. sugar, lemons. boil cranberries or minutes, strain through coarse cheese cloth, add sugar and boil until dissolved. when cold add the lemon juice and freeze to a mush. mrs. william burnham. } strawberry ice. cup strawberry juice, cup sugar, cup water, juice of lemon, white of egg; add the unbeaten white of the egg last and freeze. mrs. eddy capps. new york ice cream. qt. cream, whip half and scald half; cup sugar to hot cream, then when cool freeze, adding vanilla when partly frozen, then add a wine glassful of sherry. mrs. rodearmel. fig sundae. cut figs into small pieces, mix with vanilla ice cream, pour melted honey over top. walnut sundae. lb. english walnuts, į lb. pecans, chop together with cup of powdered sugar, add enough maple syrup to suit taste. pour over plain ice cream and serve in glasses, maple ice cream. cups maple syrup, eggs beaten separately. put yolks when beaten light into maple syrup. set on slow fire, stir constantly until thick, when cold add cup of milk and cup of cream, put into freezer. when half frozen put in the whites of eggs. mrs. moreau. qt. mousse. pt. whipping cream will make qt. of mousse. of mousse will serve persons. pt. of cream, cup powdered sugar, flavor to taste. whip the cream, add sugar little at a time, then flavor. place into a mold and pack in ice and salt for hours before using. mrs. w. a. mather. frozen pudding. eggs, cup sugar, qt. milk, tbs. corn starch, cup strawberry preserves, lb. raisins, lb. english walnuts chopped fine. beat yolks and sugar, dissolve corn starch in a little cold milk. heat the other ingredients, then add eggs, sugar and corn starch. cook until it thickens, add preserves and let cool, when half frozen add the whites of eggs. mrs. william burnham. pineapple sherbet. qt. water, pt. sugar. boil minutes. when cool add the juice of lemons and pt. of grated pineapple. put into freezer and when partly frozen stir in the well beaten white of egg and pt. of cream. alma r. holland. bomb glace. line a mold with raspberry ice, fill with vanilla ice cream, cover, pack in salt and ice, and let stand hours. raspberry ice. qt. raspberries, cup sugar, cup water, lemon juice. sprinkle the raspberries with sugar, cover, and let stand hours. mash, squeeze through cheese-cloth, add water and lemon juice to taste, then freeze. maple frango. cup maple syrup, egg yolks, cook in double boiler until thick, when cool, add pt. whipped cream, egg whites well beaten. pack in ice, stir once an hour, until frozen. mrs. r. a. ensign. marshmallow cream. whip į pt. cream, add lb. of marshmallows cut in small diće, cup walnuts cut fine, lb. candied cherries chopped. sweeten to taste. when mixed put in dish in which it is to be served, and keep on ice until used. mrs. e. w. ensign. lemon ice. qt. milk, scald and cool, cup sugar, juice of lemons, oranges, freeze. this is a complete success. dedicated to “my chum.” mrs. m. b. lewis. lemon sherbet. qt. good milk, lemons, cups sugar. when nearly frozen add the beaten whites of eggs. mrs. c. h. burwell. lemon sherbet. qts. hot water, qt, sugar. boil minutes, let cool and add the juice of lemons. strain and add the well beaten white of egg before putting into freezer. alma r. holland. . a simple and delicious dessert. crush slightly a qt. of fresh ripe strawberries. pour on cup of sweetened orange juice and cup sweetened water. freeze to the consistency of a frappe and serve in punch glasses with a spoon of whipped cream and strawberries on top. mrs. william moorhead. ginger ice cream. pt. cream, yolks of eggs, jar (small) preserved ginger. scald the cream and pour it gradually over the beaten yolks. return to double boiler and cook until of a custard consistency. remove from fire and add the ginger, chopped fine, and of the syrup. freeze the mixture, using part salt and parts ice. maple frango. cup maple syrup, eggs, i pt. whipping cream. boil the syrup down to cup. beat yolks of eggs. cool the syrup slightly and add to the yolks. beat thoroughly until consistency of custard. whip cream until stiff. beat the whites of eggs and add to cream. add the custard, whipping together quickly. turn into molds and pack in ice and salt about hours. in very cold weather this can be turned into granite basin and set out of doors to freeze. miss gertrude i. chase. strawberry ice. with whipped cream. take qt. water and put enough sugar to make quite sweet, put water and sugar on the fire and let come to a boil, take from fire and cool. when cold add juice of lemons and cups of strawberry juice, put into freezer and freeze. when you serve it, put some crushed berries on top, then some whipped cream. mrs. w. a. mather. chocolate syrup-for ice cream or pudding. cups baker's cocoa, cups sugar, cup boiling wa- ter. mix cocoa and sugar thoroughly; add water while stirring constantly. let boil minutes. cool and add tbs. vanilla. store in a glass jar and keep in a cold place. mrs. r. e. johnson. three fruit ice. can of apricots (put through seive), lemons, or- anges, bananas (put through seive), cups sugar, cups water, qt. cream. boil water and sugar minutes; cool; pour over fruit; add cream–freeze. mrs. h. f. trimble. chantilly ice cream. qt. thin cream, cup sugar, few grains salt, tbs. vanilla, cup meringues, grated sweet chocolate. beat cream, using a dover egg beater, until frothy and add sugar, salt and vanilla. beat again, and freeze, using three parts finely crushed ice to one part rock salt; then stir in meringues broken into coarse crumbs. in bottom of coupe glass place -inch layer grated sweet chocolate; on this place ice cream, and pour over loganberry sauce. frozen raisin pudding. to any kind of plain ice cream or rich frozen custard add plenty of chopped dates, raisins, figs, nuts, preserved and candied fruits, macroons and almond paste—a mixture of all or only a few, and flavor well, and it may be called a frozen pudding. these puddings sometimes are made as ice cream or made early and packed in ice and salt until frozen. they can be served plain or with the addition of a rich sauce or whipped cream sweetened and flavored. they are sometimes packed in cake lined moulds or filled into a hollowed loaf cake, the whole handsomely dec- orated with whipped cream and candied fruits. pies “the pie is an english institution, which, when planted on american soil, forthwith ran rampant and burst forth into an unknown variety of genera and species."-harriet beecher stowe. cup sifted flour, cup lard, tsp. salt. rub together the flour, lard and salt, add just enough water to take up flour, using a knife for mixing, roll out, using little flour. mrs. j. g. palmer. pie crust. cups flour, tsp. salt, tsp. baking powder, cup shortening, to cup of water. sift the flour, salt and baking powder into an earthen mixing bowl. with a knife cut the shortening into the flour, until the mixture looks like meal, each little particle of fat being coated with flour, add gradually cold water, cutting it into the mixture with a knife. when the mixture sticks together without adhering to the knife or bowl turn it on to the board lightly dredged with flour. use no more flour than necessary and roll as little as possible. mrs. p. r. robb. cream pie. pt. milk, large sp. sugar, tbs. flour, yolks of eggs, and white of . beat eggs, sugar and flour together, let milk get boiling hot, pour in the beaten parts, and stir until thick, put in a baked crust and bake. beat the left-over white of egg, flavor with any extract for top. sweeten. mrs. j. f. willis. always use gold medal flour cream pie. for crust, tbs, butter, cup sugar, pinch baking powder, egg, flour to stiffen. for filling: boil custard and flavor with vanilla, use whites on top. mrs. charles hedwell. cheese pie (kasekuchen). three balls of cottage cheese, choose the fine grain; level tbs. flour, beaten eggs, a little grated lemon rind, and enough milk to fill a long, shallow tin. add sugar to taste. sprinkle a little cinnamon on top and a few bits of butter. line the tin with pie crust. mrs. william de la barre. banana pie. bake crust and let cool. heat cup milk, mix cup sugar, heaping tsp. flour and a pinch of salt, and stir into the milk, then add the beaten yolks of eggs, cook until thick; let this get cold. slice into the crust large bananas, add the custard and frost with the whites of the eggs and tbs. sugar. brown in the oven. mrs. geo. s. davis. green tomato mincemeat. pk. green tomatoes, lbs. brown sugar, lbs. raisins, tbs. salt, tbs. cloves, tbs. cinnamon, tbs. nutmeg, tbs. allspice, a generous lump butter, cup vinegar. chop tomatoes fine and drain. add as much water as drains away. boil until tender. add other ingredients, boil until thick, then add vinegar and boil a little longer. will keep same as any mincemeat. mrs. f. a. hanscom. mock cherry pie. cup cranberries cut in two, cup raisins cut in two, cup sugar mixed with tbs. flour, tsp. vanilla, cup boiling water just before putting into crusts. mrs. william burnham. always use gold use gold medal flour lemon pie. eggs, leaving out the white of for frosting, large lemon or small ones, cup sugar. beat the sugar, eggs and lemon together. put cups of water on the stove to boil, stir in tbs. corn starch mixed in cup water. the crust is baked before the filling is added. mrs. h. w. gibson. lemon cream pie. teacup powdered sugar, tbs. butter, egg, juice and rind of lemon, teacup boiling water, tbs. corn starch dissolved in cold water, stir the cornstarch into the hot water, add the butter and sugar, well beaten together. when cold add the lemon and beaten egg. bake in open tart without top crust-nice with meringue on top. mrs. c. f. dimick. lemon pie. dissolve tbs. corn starch in a little cold water. let it come to boil in cup hot water. beat yolks and white of egg, add cup sugar and small piece of butter, lemon grated. add to hot water. line pie tin with good crust. put all together and bake in moderate oven. beat the two whites of eggs stiff, add tbs. sugar. add to pie when baked and put in the oven to brown. mrs. e. t. white. rhubard pie. chop the rhubarb fine and let stand for half an hour; then squeeze out the juice, take cup of the pulp, egg and cup sugar, mix well and bake as usual; add a little butter if liked. mrs. t. f. quinby. nut pie. pt. rich sweet milk, cup sugar, egg, cup nuts rolled fine, bake in one crust. mrs. e. w. ensign. always use gold medal flour pumpkin pie. cups stewed or baked pumpkin, cup boiling miik, cup sugar, tsp. sait, stsp. cinnamon, egg beaten lightly, bake about hour. mrs. william h. norton. mock cherry pie. cup cranberries cut open and dropped into cold water, this removes seeds; skim out cranberries and add cup raisins stoned and chopped, cup sugar, tbs. flour, tsp. vanilla, cup boiling water, bake between crusts. mary l. norton. mince meat. lbs. beef, lbs. raisins, lbs. currants, lb. suet, lb citron, qts. tart apples, tbs. cinnamon, tbs. cloves, tbs. nutmeg, juice and grated rind of oranges, lemons, salt, lbs. light brown sugar. mrs. e. p. mather. real english mince meat. lbs. beef suet, weighed after chopping, lb, raisins, (stoned), lb. apples (weighed after peeled and cored), lbs. sugar, lb. candied mixed peel (chopped very fine), lb. currants, tsp. ground mace, tsp. cinnamon, tsp. essence of almond, rind and juice of lemon, wine glasses have all ingredients well chopped and thoroughly mixed. place in jars. this will keep many months. mrs. w. a. mather. rum. rhubarb pie. cup chopped rhubarb, cup sugar, egg, tsp. cracker crumbs. mix. bake as usual. elizabeth hood. always use gold medal flour philadelphia butter pie. / cup sugar, cup milk-- / cream, egg, tbs. flour (rounded), heaping tbs. butter, beaten all together with beater. cream butter and sugar; add flour, add egg, beaten lightly, add milk. bake slowly until set, not too stiff. mrs. h. f. trimble. pumpkin pie. (used canned pumpkin receipt in cook book.) to cup of pumpkin- egg, tbs. flour, stir all to- gether, pinch of salt, tsp. cinnamon, / tsp. cloves, a pinch of allspice, pt. good rich milk. bake slowly in one crust. mrs. j. f. wisner. apple cream pie. crust filled with sliced apples, sugar to taste; add cream to cover slightly. always use gold medal flour currant conserve. qts. currants, pts. sugar, large oranges, cups of raisins. stew fruit minutes. then add orange pulp. boil hour. mrs. w. h. norton. tutti frutti (not cooked). put into a jar pt. of alcohol and to every cup of fruit add cup sugar, stir every other day. start with pine- apple and as fruits come in season, add to the jar every kind of fruit except pears, gooseberries and blueberries; if you put in currants use juice only. pt. of alcohol will make a gallon jar of fruit. at christmas time it will be ready for use. this improves with age, but must be stirred occasionally. mrs. w. a. mather. plum conserve. square basket of blue plums. stone and cut in pieces, do not skin. lb. seeded raisins (whole), ( oranges and lemon. peel and slice fine. level cups white sugar. cups shelled almonds chopped. add just enough water to the plums so they won't stick. cook till juice is ex- tracted, then add other ingredients. cook slowly until it jams. add nuts the last thing, about minutes before taking off. mrs. eugene dehaven. orange-rhubarb conserve. slice very thin, oranges into a preserving kettle, add lbs. sugar and place over a very slow fire until sugar is all dissolved, then add lbs. pie plant peeled and cut up as for stewing. boil minutes, then put into glasses. mrs. j. c. sterling. spiced ripe tomatoes. lb, tomatoes, cup sugar, cup vinegar, tsp. cinna- mon, tsp. cloves. pare tomatoes, scoop out the seeds and throw away. boil sugar, vinegar and spices minutes, then add tomatoes and boil minutes. scoop out tomatoes and boil hour, then add tomatoes again and heat, then seal in jars. mrs. joseph tuttle, hartford. pieplant conserve. lbs. pieplant, lbs. sugar, lemon rind and juice, orange rind and juice. boil minutes, then add lb. blanched almonds. put in jelly glasses. mrs. j. g. palmer. grape conserve. basket concord grapes, wash and put in kettle and boil until soft, rub through colander; to the thick juice add cups english walnut meats, lb. raisins, oranges cut in small pieces (peel and boil the rind in a separate pan of water, drain, then add fresh water and boil again). when soft add to the other ingredients with lbs. granulated sugar, boil until thickens, put in jelly glasses and seal. mrs. william gawne. gingered pears. cup up fine after peeling pk. kiefer pears. put in jar in layers with lbs. sugar. let stand overnight. in the morning put over slow fire, add lbs. crystallized ginger, lemons sliced thin, lb. seeded raisins, small cup vinegar, tsp. grated nutmeg, tbs. cinnamon, doz, small cloves. cook until reduced . add lb. chopped walnuts last. mrs. c. m. hanscom. spiced grapes. take pulp from grapes and save skins. boil pulp and put through colander to remove seeds. then add skins to pulp, to every lbs. fruit take lbs. sugar, i pt. vinegar, tsp. each of cloves and allspice, tsp. cinnamon. boil as for jam. mrs. h. briggs. ginger pear. lbs. sugar, lbs. pears, using the green pears cut in dice, add lb. crystallized ginger or an amount that would give equal strength of green ginger root, juice of lemons. boil until quite thick. mrs. e. w. ensign. peach marmalade. qt. peaches, qt. sugar, orange, lemon. boil peaches, oranges and lemons until all are mixed together, then add sugar and boil for two hours. mrs. moreau. spiced currants. very good. lbs. currants, lbs. brown sugar, pt. vinegar, tbs. cinnamon, tbs. cloves. pick over currants, add other ingredients and cook slowly hours. mrs. b. g. hardwick. orange marmalade. oranges and lemon. slice of the oranges and the lemon as thin as possible. peel the other oranges and cut off all of the tough white skin. slice thin as possible and add to the first. take lb. sugar to lb. fruit and add qts. water. let stand hours, then boil hours. let stand again hours. boil hour and can." seal. miss augusta hedwall. watermelon preserves. use a good ripe melon and cup up in small inch pieces both red and white parts. to cups of melon add cup sugar, let it stand over night. drain off the liquid in the morning and boil it to a syrup, add the melon and boil until melon looks clear, the last minutes add sliced lemons ( ). seal very carefully in jars. will be a nice rosy color in weeks and then is ready for use. a delicious sauce. mrs. g. norstrom. how to open fruit jars. place the jar bottom side up in hot water deep enough to cover the cap only, or hold for a moment under the hot water faucet, turning the jar as the water strikes it. the cover can easily be removed. sweet cherry pickle. lbs. sugar, lbs. fruit, qt. vinegar, scant tbs, whole cloves, stick of cinnamon. stem and stone fruit. weigh fruit after pitted. let sugar and vinegar come to a boil, pouring over fruit at once. next morning pour off syrup and let simmer gently for hour. then add fruit and spices. after coming to a boil put in jars and seal. mrs. h. l. wakefield. jelly. in making always boil the juice minutes before adding . sugar, after the sugar has been added boil minutes after it begins to boil, then put in glasses. a small amount of tart apple juice added to fruits which do not jelly easily simplifies matters and in many cases helps the flavor. some fruits are too strong or tart. quince jelly. quarter a peck of quinces, do not pare nor core, cut out all the bad places from the fruit, cook _ peck at a time. cover the fruit with water, cook until soft. put into jelly bag over night. squeeze out all the juice left in the bag and measure it, cook the juice about minutes. then add an equal amount of sugar, let it cook until a sample of it placed on ice thickens. pour in tumblers, when cold cover with melted paraffine. mrs. e. t. white. crab apple jelly. is made the same way. flavor with several fresh rose geranium leaves which are cooked with the jelly, then take out the leaves before pouring the jelly into the tumblers. this flavoring is a great addition to the jelly. mrs. e. t. white. late autumn jelly. quince, qt. cranberries, apples. stew as for sauce, strain, add equal parts of sugar to the juice and boil until it jellies. mrs. j. c. buchanan. gooseberry conserve. qts. berries, } oranges, lb. seeded raisins, cups sugar, squeeze juice from oranges, put rind through meat grinder, mix ingredients, boil minutes. mrs. f. guderian. conserve superbe. box currants, box gooseberries, oranges. pulp of both and rind of one boiled tender and put through meat grinder. mix, add sugar lb. for lb. boil until thick. mrs. david. bar le duc. boil cups water and cups sugar until it threads. then add pt. strained honey and boil minutes longer. then add qts. iarge currants and boil minutes and simmer minutes. mrs. frank t. corriston. cherry conserve. to box cherries take the juice of lemon and į orange chopped fine. lbs. sugar to lb. of mixture. let cook about minutes or until thick. mrs. capps. quince honey. pare, core, and run through meat grinder. take equal parts sugar and quince, let stand over night, in morning cook fifteen minutes. not too thick. mrs. h. w. gibson. to can green beans, peas, asparagus and carrots. beans, peas, asparagus, carrots. place in a wire basket and plunge into boiling water while you count , add to water a piece of. bicarbonate of soda the size of a large bean to gal. water. throw them quickly into cold water a few moments and drain, fill jar to about an inch from the top, add a tsp. salt, stand jars on top of a rack in a boiler, sur- round with cold water half way, cover the boiler and boil for an hour, screw the lids down tightly. mrs. w. j. moorhead. canned corn. cups corn, cup sugar, cup water, not quite cup salt. cut corn from cob; do not scrape the cob. boil twenty minutes and can as you would fruit. when you open a can set on back of stove with water enough to cover. do not let boil, but heat through. then pour off water and add milk and butter. the finest ever. mrs. w. j. byrnes. spiced grapes. lbs. grapes, lbs. sugar, tsp. cinnamon, tsp. all- spice, tsp. cloves, $ cup vinegar. pulp grapes and cook. boil skins until tender. · then put all together and boil minutes. mrs. r. e. johnson. spiced rhubarb. peel and cut rhubarb into inch pieces. to lbs. add pt. vinegar, lbs. sugar, tbs. each whole cloves and stick cinnamon, broken and tied in bag. boil minutes. mrs. h. l. trimble. canned pumpkin. do not peel, cut in inch pieces, boil until tender; rub through colander and sieve. to cup of pumpkin, add ; of sugar, tsp. (level) ginger. boil all together, can hot. mrs. j. f. wesner. in making pie use rule in this cook book. grape conserve. lbs. grapes (take out seeds), lbs. sugar, lb. seeded raisins, lb. english walnut meats, juice and rind of oranges. boil till thick. mrs. h. l. trimble. gooseberry or currant conserve. lbs. fruit, lbs. sugar, lb. raisins, oranges cut in small pieces (mix). cook all together about hour. mrs. h. l. trimble. gooseberry marmalade. lbs. gooseberries, qt. water, oranges, chop rind and pulp. boil hour, then add lbs. sugar and boil minutes. mrs. h. l. trimble. sunshine preserves. equal parts strawberries and sugar, let stand over night or several hours. drain berries from juice and boil juice until it thickens a little. add berries and heat through-about minutes. pour in shallow platters and place out of doors in sunshine, under a screen. stir oc- casionally. i leave them out all day. put in jelly glasses and seal with paraffine. mrs. c. l. grandin. pineapple and apricot marmalade. large pineapple, doz. fresh apricots, cups sugar to cups fruit. pare, core and cut pineapple in cubes; cut apricots in halves; remove stones and place with pineap- ple in the preserving kettle. let cook slowly until thick and clear. put in glass, cover with paraffine. grape fudge. lbs. grapes, lbs. sugar, lb. seeded raisins, lb. wal- nut meats. separate pulp and seeds; take out seeds, chop skins and raisins. boil all together till thick; add nuts before taking off. ruth cecil. cherry sundae. equal amounts of sour cherries (stoned) and granu- lated sugar; boil minutes. serve on top of ice cream in glasses. mrs. a. y. jamison. citron delight. six quinces, pared, diced and boiled until tender, meas- ure. add twice as much citron as quinces, prepared in the same way. orange-pulp, lemons—pulp, oz. preserved ginger-chopped, cup of coarsely chopped blanched almonds. measure of as much sugar as fruit. boil together until thick. miss r. m. cecil. to can tomatoes whole. select small and solid tomatoes, put into wire basket and plunge in boiling water quickly to peel. pack into jars loosely, add tsp. salt to each jar and fill to overflowing with water that has been boiled and cooled. adjust the rubbers, lay on the tops loosely, put the jars into a boiler and surround with cold water, boil rapidly or minutes, then fasten each jar without lifting the lid. mrs. w. j. moorhead. pickles “variety is the very spice of life.” english chutney. lb. tart apples, lb. ripe tomatoes, doz. small red peppers, small white onions, lb. seeded raisins, good handful of mint. chop all very fine, then add tsp. salt, tsp. mustard, lb. white sugar. mix together in earthen jar, pour over it qt. of vinegar which has been boiled and cooled. mix well and let stand in a cool place. c.f. sweet dill pickle. qt. dill pickles (quartered lengthwise and halved), lbs. sugar, qt. cider vinegar, box or oz. mixed spices. boil vinegar, sugar and spices to thick syrup. put pickles in jars and pour syrup over them. next day drain off the syrup and reheat and pour over pickles, repeat this process for days. seal. mrs. h. w. gibson. corn pickle. cups corn cut from cob, cups cabbage chopped fine, red peppers (large). heat together, gal. vinegar, tbs. salt, cups sugar, i lb. ground mustard. pour over cabbage and corn and let stand on back of stove and cook slowly for a short time. then put in jars. will keep unsealed for a long time. mrs. john f. willis. chicago hot (a relish.) pk. ripe tomatoes chopped fine and drain in sieve for hours, cups celery (chopped fine), cups onions (chopped fine), cups white sugar, cups vinegar, i cup salt, cup white mustard seed, large red peppers (chopped fine), large green peppers - (chopped fine). mix all, but do not cook. add a little horse radish roo to each jar as a pre- servative. do not seal. cook and seal the tomato juice mrs. ernest e. wanous. for soups. french pickle. peck green tomatoes, onions, green peppers chopped fine, cup salt, let stand over night, in morning drain off brine, add qts. water and cup vinegar, boil minutes and drain well through a colander, then take a little more than qts. of vinegar, lbs. sugar, lb. white mustard seed, tbs. cloves, tbs. cinnamon, boil well minutes. mrs. john f. willis. beats all relish. qts. small cucumbers, pt. tiny pickling onions. slice cucumbers and cover onions and cucumbers with cup salt (small), let stand one hour, then drain. take cups vinegar, cups granulated sugar, tbs. celery seed, tbs. white mustard seed, tbs. cassia buds. put vinegar, sugar and spices on to boil for five minutes. then add sliced cucumbers and onions; boil five minutes. put in jars and seal while hot. ella s. clark. hodge podge. chop equal portions } peck each of sweet white cabbage, green tomatoes, green cucumbers and celery, large green peppers, very fine. mix all together, salt heavily, let stand or hours, or over night. to every qts. of this add qt. chopped onions. prepare onions thus: chop fine, salt heavily, pour boiling water over them, let stand till cool, squeeze out and add to the above. drain and pack all to- gether in a stone jar. pour cold vinegar over to cover. let stand hours, squeeze out with hand until dry and take enough fresh vinegar to cover pickles, oz. celery seed, oz. mustard seed, oz. whole cloves, oz. whole allspice. when vinegar boils add pickle and boil not over minutes, slowly, pack in jars and tie up. mrs. t. f. quinby. cucumber pickles. gal. vinegar, teacup sugar, teacup salt, teacup ground mustard. mix the sugar, salt and mustard together, then put in the vinegar, this will cover cucumbers, put in large jar and cover with plate. mrs. moreau. oil pickles. doz. medium sized cucumbers, slice very thin, put into bottles as soon as you slice them, sprinkle generously with mustard, celery, and whole pepper seeds and a little salt. put into cans with vinegar and olive oil, cup of oil to a qt. of vinegar. always shake the bottle before dishing them for the table. mrs. albert schaller. salad pickles. qt. chopped cucumbers (seeded but not peeled), qt. onions, qts. cabbage, green peppers, chopped, lb ground mustard, cup flour, cups white sugar, tsp. tumeric (level), tbs. white mustard seed, tbs. celery seed. let chopped materials stand over night covered with water and cup of salt. in the morning scald up and then drain thoroughly. take pt. of vinegar and make a paste of flour, tumeric and ground mustard. scald cups of vinegar and cup of water. add sugar, celery and mustard seed. stir in the paste until it thickens. remove from the fire and add the chopped materials. of an ordinary cabbage, qts. onions before chopping and medium sized cucum- bers will make the right amount of the materials necessary. mrs. emmet t. white. cold tomato catsup. pts. vinegar, cup salt, roots horse-radish, cup of dark and light mustard seed, tsp. black pepper, oz. celery seed, onion (cut fine), tsp. cloves (ground), tsp. mace (ground), tsp. cinnamon (ground), cup sugar, green peppers (chopped), peck (ripe) tomatoes (peeled and seeds and juice taken out), chopped. mix. mrs. t. f. quinby. mustard pickles. vinegar qts., little white onions qts., heads cauli- flower or more, ground mustard lb., tumeric powder oz., green peppers , sugar cups, flour small cup, qts. little pickles, beans if wanted. boil cauliflower and onions a little, cut all up, sprinkle cup salt over all, then pour over boiling water, drain off next morning. mix mustard and tumeric powder in a little vinegar, mix flour with water, then put all together, with the vinegar, and boil, stirring well, then pour boiling hot over pickles. mrs. geo. h. crosby. horse radish pickles. small size cucumbers, soak in salt brine hours. drain, wipe dry with cloth. pack in stone jar, layer of cu- cumbers, of horse radish root, alternating until jar is filled, put in green peppers. if peck of cucumbers is used, heat white wine vinegar to boiling point, pour over pickles. ready for use in a few days. prepared mustard. tbs. flour, tbs. dry mustard, tbs. sugar (small), tsp. salt, pour boiling water over the mixture and stir until perfectly smooth, when cold add enough vinegar to thin. if kept in a covered jar this will keep indefinitely. mrs. w. a. mather. dill pickles. select small cucumbers, pk. soak over night in cold water. take gal. of white wine vinegar. boil and cool. have this ready the night before. in the morning change the water on the pickles, take a stiff vegetable brush and brush every one thoroughly, then put into fresh water. now drain. have ready qt. jars and fill them with the pickles, putting them together according to size. add to each jar a piece of white gingerroot, of horse radish root, heaping tbs. salt, large head of dill and or young grape leaves. when bottles are well filled pour about - full of vinegar and fill up with boiled, cooled, water. seal. set away a few weeks before using. mrs. t. f. quinby. ripe tomato pickles. pk. ripe tomatoes, cup chopped celery, red peppers, medium sized onions, lbs. brown sugar, cup salt, cup english mustard seed, qt. vinegar, oz. ground cinnamon. chop tomatoes and drain in colander, pressing out juice with a plate. chop onions and peppers very fine. mix all thoroughly and fill jars. mrs. william h. norton. mary's cucumber pickles. good cucumbers, medium size, onions, lb. black mustard seed, lb. white mustard seed, tbs. celery seed, i pt. olive oil (scant measure), enough vinegar to cover about qts., slice cucumbers and onions quite thin, sprinkle about pt. salt between each layer and let stand over night. drain and wash. mix the seeds with the oil, add vinegar, then pour over the cucumbers and onions. keep in a cool place, this will make about gal. ready to use in about a week. mrs. charles h. burwell. olive oil pickles. small cucumbers, pts. small onions sliced, oz. mustard seed, oz. celery seed, i oz. white pepper ground fine. jpt. olive oil. cut onions, cover with cold water for three hours. cut cucumbers very thin, add cup salt; let stand three hours, drain and mix well together, cover with cider vinegar, let stand over night and bottle. mrs. j. r. hughs. mustard pickles. qts. cucumbers cut up, qt. small onions, qt. chopped green tomatoes, . large cauliflower (cut up), green peppers (chopped). soak this hours in brine strong enough to float an egg. scald, drain. add cup flour, tbs. mustard, tbs. tumeric and enough cold vinegar to make a smooth paste, cup sugar, tbs. celery seed, enough vinegar to make qts. scald all together. mrs. r. l. stillman. sweet cucumber pickles. select cucumbers of a uniform size. place in stone jar in layers with salt between layers of cucumbers. cover the top layer entirely with salt, fill jar with cold water, cover with plate and weight to keep cucumbers under water. leave for a fortnight. stir brine from bottom every other day. fresh cucumbers may be added any time. when ready to put through last process throw away brine. ex- amine cucumbers, excluding soft ones. fill jar with fresh water and let stand for hours. line preserving kettle with grape leaves, pack cucumbersin, sprinkle tsp. powdered alum over each layer. cover with thicknesses of grape leaves. cover with cold water, simmer (but not boil) for hours. cucumbers should be fine green (not broken). drop into ice water immediately, let stay while you prepare vinegar for preserving them. to each qt. vinegar add cup brown sugar, doz. whole peppers, whole cloves, boil together minutes. drain cucumbers, pack in jar, pour hot vinegar over them. repeat scalding times, allowing several days between. cover with a tight place plate on top to keep cucumbers under vinegar. tie wax paper on top. let stand months before using. good for years. mrs. f. guderian. chili sauce. chop fine, large ripe tomatoes, green peppers and onions. add tbs. each of salt, vinegar and sugar, tbs. cinnamon and a little ground cloves. boil hour and bottle. mrs. fred h. boardman. cranberry catsup. to qt. of cranberries take cup of water and cups vinegar. tie in a piece of muslin a few cloves, or all- spice, about a dessertspoon of broken cinnamon, and some mace. simmer all together in a preserving kettle until the fruit is perfectly soft. press through a colander, add lb. brown sugar, simmer minutes lon“?r, and seal. grape catsup is made the same way. cucumber catsup. ripe cucumbers, peel, sued, and chop fine. or white onions, cup salt. let stand six hours, drain all night, add cup mustard seed and cup peppers (chopped). fill jar - full of cucumbers and fill with cold vinegar and seal. mrs. c. h. burwell. corn relish. corn cut from large ears of corn, head cabbage, large onions, red peppers. chop cabbage, onions and peppers all together and mix with corn. add lbs. light brown sugar, cup salt, tbs. ground mustard, pts. vinegar. boil all together minutes. mrs. wingate, excelsior. english chutney. lbs. tart apples, qt. vinegar, lb. raisins, lb. sul- tanas, ozs. garlic, lb. sugar, grated rind of lemon, ozs. salt, tsp. red pepper. (or small red peppers cut fine), ozs, mustard seed. boil apples in the vinegar until quite smooth, chop raisins, sultanas and garlic very fine, add all with pieces of lemon to apples, boil slowly å of an hour, stir constantly. mrs. mckie, london. corn relish. ears of corn, cut from cob, small head of cabbage, chopped, ripe peppers, medium size, chopped fine; add qt. of vinegar, cups of sugar, level tsp. of salt; cook all hour. dressing to add or minutes before relish is done- tbs. flour, tbs. ground mustard, tsp. tumeric; mix up with vinegar until smooth. mrs. c. w. cowing. canned or pickled beets. wash the young beets; cut off leaves, leaving several inches of stem; put them in boiling water and cook until thoroughly tender. remove skins, slice thin and pack into sterilized jars. cover with water and sterilize. if you wish pickled beets instead of canned beets, take equal parts water and vinegar, add sugar to taste and cover the beets with this instead of water. mrs. j. r. hughes. beet relish. cups (cooked) chopped beets, cup chopped celery, cups chopped cabbage, cup brown sugar, cup horse- radish. boil cloves and twice as much stick cinnamon as cloves, in enough vinegar to cover. pour over all. . mrs. r. e. johnson, pepper hash. green peppers, red pepper, onions, head cab- bage. chop all fine. pour boiling water over all, let stand minutes, then drain off water and add qt. vin- egar, cups sugar, tsp. salt. boil twenty minutes, then seal. mrs. c. w. kyte. banana chutney. slice bananas thinly, and mix with lb. of finely cut up spanish onions, } lb. of well-chopped dates. pour over cups of vinegar and boil until tender. take a wooden spoon and beat the mixture to a pulp. then add lb. of crystallized ginger, well cut up, tsp. of curry powder, tsp. of salt, the finely chopped peel of lemon and a cup of syrup; boil again until the whole is a rich, dark color. put into jars while hot, and tie down firmly. sweet pickled carrots. scrape, slice lengthwise, cook till tender; boil in spiced syrup as peach pickles. can hot. apple catsup. peel and prepare sour apples as for sauce. put them in a kettle and cover with boiling water; cook till soft. the water should be evaporated nearly. rub through a sieve. to each quart of pulp add cup of sugar, brown if liked; one tsp. each of cloves, mustard and salt and two tsp. cinnamon. add onions chopped fine and cups of cider vinegar. let thus' simmer an hour or two, boiling slowly. can and seal while hot. cucumber cocktail. large cucumber diced, juice of lemon to which the cucumber should be added for ten minutes. put in glasses. add to each glass tsp. horseradish, tsp. catsup. do not mix-drop on cucumbers. cabbage relish. large head cabbage (chopped), onions (chopped), green sweet peppers (chopped), red peppers (chop- ped), tbs. celery seed, tbs. mustard seed. add cups vinegar, cups sugar, cup water; boil and pour over other ingredients. ruth cecil. dill pickles. gals. water, lbs. salt, grape leaves, dill at bottom of barrel. put layer of grape leaves and dill, then layer of pickles until barrel is filled. mrs. peters, hillside ave., n. minneapolis. cantaloupe sweet pickles. pare and take out seeds of fruit, cut in small pieces, cover with vinegar, let stand over night. in morning drain. take enough of the vinegar to make sufficient syrup. add to vinegar oz. cloves, ozs. cinnamon, and lbs. sugar to lbs. fruit. boil syrup and skim; add fruit and boil minutes. take out fruit and drain. boil down syrup to medium thickness and pour over fruit boiling hot; seal. cherry pickles. (to serve with meat.) take sour cherries (pitted) and equal amount of sugar (mix). let stand hours. cover with cold vinegar. let stand hours longer. put in glasses, cover with paraffin. mrs. f. w. wesner. a hair pin stuck into a cork makes a fine hook with which to stone cherries. old time pickled peaches. peel peaches. make syrup sufficient to cover, as fol- lows: to qt. brown sugar add pt. pure vinegar, oz. whole cloves, ozs. stick cinnamon. put spices in bag and pound. scald peaches for three mornings with boil- ing syrup; drain, add to syrup pt. vinegar and lbs. brown sugar, boil to medium thick syrup; pour over peaches and seal. mrs. r. e. johnson. vinegar. vinegar is made by two consecutive processes of fer- mentation. the first step changes the sugar of the apples to alcohol (therefore use ripe apples, since they are richer in sugar than green ones). another ferment is then added and the alcohol is charged to acetic acid (vinegar). time table for cold pack method. blanch in.boil- cook jars in ing water pour over wash boiler minutes minutes apples thin syrup asparagus boiling water beans boiling water . beets boiling water beet greens boiling water blackberries medium syrup blueberries medium syrup carrots ... boiling water cauliflower boiling water cherries thin syrup corn boiling water crab apples thick syrup currants medium syrup dandelion greens. boiling water egg plant boiling water grapes thin syrup gooseberries thick syrup parsnips boiling water peaches thin syrup pears thin syrup peas boiling water pineapple thin syrup plums thick syrup pumpkin boiling water quince medium syrup raspberries medium syrup rhubarb boiling water spinach boiling water squash boiling water strawberries thin syrup tomatoes boiling water turnips boiling water after blanching plunge in cold water pack in glass jars, thin syrup- cup sugar to cups water. medium syrup— cups of sugar to cups of water. thick syrup— cups of sugar to cups of water. boiling water-use teaspoon of salt to each pint jar. . candies “sweets to the sweet."-shakespeare. marshmallow fudge. lb. light brown sugar, cup cream, lb. chocolate, i tsp. vanilla. boil minutes, stirring briskly. just as it is taken from the fire fold lightly in the fudge { lb. of marsh- mallows, which has been cut into halves. pour into shallow tins and cool. when cutting marshmallows wet scissors to prevent sticking. mrs. w. a. mather. grilled nuts. cup granulated sugar, cup boiling water. boil until it threads from spoon. remove from fire. pour into syrup cup walnut meats and stir until cold, honied popcorn. boil strained honey for a few minutes and pour over popped corn and make into balls. mrs. thomas m. partridge. french cream. white of egg, tsp. cold water, tsp. vanilla extract, lb. x sugar. mix white of egg, water and vanilla, beat until thoroughly mixed, then add gradually the sifted sugar to the liquid until mixture is stiff enough to knead. this cream may be used instead of cream fondant for such things as cream walnuts, dates, figs, etc. john t. garland. turkish nougat. cups white sugar, cup corn syrup, i cup chopped nuts, whites of eggs, tsp. vanilla. boil first ingredients until hard ball can be formed when material is dropped into cold water. then pour the syrup gradually into the stiffly beaten whites of eggs. beat whole mass until creamy. add nut meats and pour out into buttered tins to cool. john t. garland. butter scotch. cups white sugar, tsp. cream tartar, cup water, pinch salt. cook till material cracks when dropped in cold water, add butter size of egg, stir till melted, take off fire and pour into buttered pan. for larger batch use pro- portionate amounts of materials. john t. garland. chocolate caramels. cups sugar, cup molasses, i cup chocolate, - cup milk, butter size of an egg, as many nuts as you desire. mrs. f. a. hanscom. delight. cups sugar, cup corn syrup, tsp. vanilla extract, cup water. boil till threads. add to beaten whites of eggs, beat like boiled icing, add nuts and cool, cut in squares. mrs. f. a. hanscom. fudge. cups sugar, - cup rich milk, tbs. butter, i cake chocolate. stir while cooking. cook until it forms a soft ball in cold water. beat until it stiffens, and pour in buttered tins to cool. mrs. f. a. hanscom. salted almonds. blanch by pouring boiling water over the almon !s and allowing them to stand for a few minutes, when the skins may be easily removed. boil for minutes in a strong solution of water and salt, then remove and dry. put cup of olive oil in a small frying pan. when hot add part of the almonds and fry until a delicate brown, stirring con- stantly to keep the almonds in motion. remove and drain on brown paper. bitter sweets. cups sugar, cups milk or enough to make creamy. cook until it forms a soft ball in water. then beat until creamy. form into balls and cool. then dip in melted chocolate. gladys pease. war candy. cupful of corn syrup, cupful of molasses, tsp. butter, pinch of salt, tsp. of vinegar. boil slowly until the mix- ture, when dropped into water, hardens readily. then pull and pull and pull. honey candy. tbs. honey, cupful sugar, tbs. water, and walnut meats. cook and test like molasses candy. miss a. i. s., massachusetts. candied mint leaves. take fresh mint leaves, wash and dry well. dip in un- beaten white of egg; roll in granulated sugar; lay out flat on oiled paper to dry. use as a sweet. dorothy derickson. candied cranberries. cup cranberries, cups karo syrup. prick each berry with a fork or needle. have ready a syrup of karo cooked until it forms a soft ball in water. pour in the berries and let the syrup come to a boil, but not bubble. shake the kettle gently so as to coat each berry completely. set it aside until the next day. warm the syrup gently until the berries may be removed with a skimmer. boil the syrup until it will form a soft ball in water, drop in the berries and simmer. remove the kettle and let it stand over night. repeat the process the next day and remove the berries and let them dry. drinks “eat, drink and be merry.”-shakespeare. hot chocolate shake. sq. baker's chocolate, tsp. sugar, cups milk. put the chocolate in a small kettle and melt. add the sugar and mix well. then put in the milk heated. let the mixture come to a boil, stirring all the time with an put tsp. whipped cream in a cup. pour over the hot chocolate and serve. this mixture is not injured by standing. if it becomes cold reheat and stir with the beater. louise burwell. egg beater. saratoga cooler. cups cold water, tsp. sugar, juice lemons, pt. ginger ale. mix the lemon juice and sugar thoroughly, add the water and chill. just before serving pour in the ginger ale and add cracked ice. for this beverage the lemonade should not be too sweet. mrs. o. k. earle. directions for making root beer. cakes yeast, tbs. sugar, pt. lukewarm water, bottle root beer extract, gal. pure fresh water, slightly lukewarm, lbs. sugar. dissolve cakes of yeast and tbs. sugar in a pt. of lukewarm water. keep in a warm place for hours, then stir well and strain through cheese-cloth. add bottle of root beer extract, lbs. sugar and gals. of lukewarm water. mix thoroughly and bottle. (tie or fasten in corks.) keep in warm place about hours. after cooling it is ready for use. keep in cellar or place of low temperature. iced tea. tsp. black tea, cups cold water. stir into the water the tea. let stand or hours. strain and serve in glasses with sugar, lemon and cracked ice. this is an excellent way to make tea for picnics. the tea, water and sugar may be put in glass jar sealed and carried with a lunch. mrs. charles h. burwell. pineapple frappe. boil cups sugar and cup water until it strings from the tip of a spoon. pour this syrup upon the beaten whites of eggs and beat to a smooth cream. to this add a can of grated pineapple and as much cream and milk as will make the quantity you require. let it get cold and freeze. percy (louisville, ky.). southern fruit punch. juice of lemons and oranges, slices of pineapple, cubed, bananas sliced, cup of maraschine cherries, quartered, cup of sugar, and cups of water boiled to- gether for minutes; cool and add to the fruit. add bottles of seltzer. add shaved ice. chocolate a la mexicane cup sugar, cup of water, oz. chocolate scraped fine, tsp. ground cinnamon. put all together in a pan and cook until the sugar is dissolved. boil minutes. add qt. hot milk and pt. of hot water. beat with egg beater minutes. serve. grape juice. pick grapes off stems (concord are best) just cover with cold water, let boil until skins come off, strain through flannel bag. add cup sugar to qt. juice. let boil and seal hot. mrs. r. w. cranston. fruit punch. squeeze the juice from a can of grated pineapple, lemons and oranges. strain all together into a bowl. add a pt. jar of preserved cherries and of strawberries. sweeten to taste and let stand hours. when ready to serve add qts. of ice water and a qt. of pounded ice. serve in glasses. you may add a bottle of good claret. apollinaris may be substituted for water. mrs. t. f. quinby. fruit punch. boil a pt. of sugar and qts. of water for minutes and set away to cool, for lemonade is always better when sugar and water is boiled in a syrup. to this add pt. of lemon juice, pt. of strawberry juice, and small pine- apple grated or can of grated pineapple. when ready to serve put in a little cracked-ice, some whole strawber- ries and slices of lemon. some red cherries may be sub- stituted for strawberries if you desire. mrs. william moorhead. iced tea. to qt. of strong black tea add cup of heavy sugar syrup, tbsp. of grated orange peel, tbsp. of grated lemon peel, tbsp. of orange juice, tbsp. of lemon juice. add shaved ice, mint leaves and lemon and orange rind cut in strips. ice tea punch. tsp. tea, qt. water. steep, strain and cool. į cup granulated sugar, tbs. lemon juice, lemon and orange sliced thin, qt. strawberries, cups pulverized ice, bunch fresh mint dusted with powdered sugar for garnish. add apollinaris water when ready to serve. mrs. thomas m. partridge. fruit punch. slice oranges and lemons, after paring them carefully. cut a medium-sized pineapple into dice. cut a pint of strawberries into halves, add to them a pt. of red rasp- berries. mix with the other fruit, strewing each layer with granulated sugar- cups in all. let all stand together minutes before pouring in three qts. of apollinaris or other effervescent water. if you like, you may use clear spring water. it will do nearly as well. put a great lump of ice into a chilled bowl and pour this mixture over it. taste before serving, and if it is not sweet enough, add sugar. this is enough for persons. fine! grapefruit cup. halve grapefruits and take out the pulp skillfully with- out tearing the rind. cut the pulp into small cubes, freeing it from membranes and strings. with a sharp knife, a pair of scissors or a notching board notch the edges of the halves · of the rind, then refill them with this mixture: small ripe berries -- raspberries or strawberries - malaga grapes, skinned, seeded and halved, and the cubes of grapefruit. strew powdered sugar over each layer as you work. when all are in lay maraschino cherries (or preserved cherries or strawberries, if you prefer) upon the top of the filled cup. set in ice until it is to be served. cafe noir (black coffee). cups coffee, egg, cup cold water, cups boiling water, cup cold water. mix coffee egg (crushed shell) and cup cold water. pour on boiling water and boil five minutes. set on back of stove and add cup cold water and settle for minutes. serve hot. mrs. c. burwell. “better late than never." sauces for fish and meats. appropriate sauces for serving with roast beef:-tomato catsup, or grated horseradish. roast mutton stewed gooseberries. roast lamb: mint sauce. roast pork :- apple sauce. roast turkey :-cranberry or celery, or plum or grape sauce. roast chicken:-currant jelly. boiled turkey :-oyster sauce. broiled steak:mushrooms or fried onions. pigeon pie: mushroom sauce. roast goose:- apple sauce. fried salmon egg sauce. broiled mackerel : stewed gooseberries. boiled or baked fish:-white cream sauce, or drawn butter sauce. wedding anniversaries. first year, cotton; nd year, paper; d year, leather; th year, wooden; th year, woolen; th year, tin; th year, silk and linen; th year, crystal; th year, china; th year, silver; th year, pearl; th year, ruby; th year, golden; th year, diamond. ginger ale punch. cup sugar, cup hot tea infusion, pt. ginger ale, i cup orange juice, f cup lemon juice, few slices oranges, pt. apollinaris. pour tea over sugar, and as soon as sugar is dissolved, add fruit juices, strain into punch bowl over a large piece of ice, and just before serving, add ginger ale, apollinaris, and slices of oranges. grape juice punch. here is a recipe for a simple but splendid unfermented punch. the juice of lemons and orange, pt. grape juice, qt. water and cup of sugar. serve cold; if a punch bowl is used add sliced orange, pineapple, etc. fruit punch. cupfuls water, cupfuls sugar, qt. mineral water, cupfuls grape juice, can shredded pineapple, box strawberries, bananas, cut in slices, lemons-juice only, oranges, using the juice of oranges and the sections of the other cut in thin slices, square piece ice. boil water and sugar for minutes, skim and add rest of the liquid. when cold, place ice in punch bowl, pour in the liquid and add the fruit. serve when chilled. raspberry frappe. juice of lemons, cup of raspberry juice and the same of strawberry juice, cup sugar, cups water. boil water and sugar together until smooth and thick-about to minutes and then add the fruit juices. cool. pineapple punch. boil pt. of water and cups of sugar until smooth and thick and then pour it over crushed pineapple, which has been run through the meat chopper. add juice of lemons and oranges. soft soap. all the strong-flavored fats such as the fat of mutton, goose, and turkey, should be tried out and strained while fresh and sweet. keep this strained fat by itself, and use it when soft soap is to be made. if it be strained into lb. lard cans, there will be no trouble about weighing or measuring it at the time of making the soap. to make gallons of soap, put into a large kettle a pound can of babbitt's pure potash and qt. of water. place on the fire and boil for minutes. at the end of that time add lbs. of grease and boil slowly an hour longer; stir often with a stick. at the end of hour pour into tub, add gals. hot water. in about minutes add .gals. more hot water, stir well and add gals, of water-either hot or cold. stir ocasionally during an hour. windsor soap. slice the best white soap as thin as possible, melt with oil of caraway over a slow fire and then pour it into a mold or box. when it has stood three or four days in a dry place, cut it into square pieces. it is then ready for use. toilet soap. lbs. grease (if bacon grease put a lot of water on it the day before, bring to boil, let cook and skim off grease), lbs. potash or cans of lewis' lye (be sure lewis), heaping tsp. borax, heaping tsp. pearline, heaping tsp. ammonia, oz. oil of sassafras (may be left out), qts. water. first dissolve potash in water and let stand till cold. weigh the grease, melt and strain. then add the powders and other ingredients. stir in the potash water slowly and keep stirring until the soap thickens. do not stir until too thick to pour. turn into mold and when nearly cold cut into bars. tooth powder. lbs. precipitated chalk, lb. powdered orris root, lb. powdered castile soap, lb. confectioners sugar, drams wintergreen. preserving eggs. the following gives the sizes of jars with approximate capacity for eggs and the amount of eggs and the amount of water-glass solution required to cover the eggs : pints of solution gallon eggs— gallons eggs— gallons eggs- gallons eggs— gallons eggs— gallons eggs- one pound of butter will do the work of two. (this is worth trying) lb. good butter, heaping tsp. gelatine, qt. rich milk, tsp. salt. skim the cream from the milk, add to this sufficient milk to make pt.; soak the gelatine in tbs. of the milk for minutes, then stir the soaked gela- tine over hot water until thoroughly dissolved. cut the butter into small pieces and place in a bowl in hot water until butter begins to soften. gradually whip the milk, cream ( pt. altogether) and dissolved gelatine into the butter. when thoroughly whipped, add salt to taste. if milk shows, continue beating until all is mixed into the butter. this butter can be used for table and cooking pur- poses, except frying. is also for immediate use. keep in a cold place. if a deeper color is desired, use a little but- ter coloring, but is good without it. miscellaneous recipes. grapefruit marmalade. proportion- orange, lemon, grapefruit; cut up in small pieces, take out the core, put through the meat grinder, measure, add times as much water as pulp; let stand over night, in morning boil minutes ; let stand over night again, then add sugar, cup for cup, and boil until it jellys. mrs. malcolm e. grant. peach jam take ripe peaches, peel and cut up small, make a syrup of cup sugar to cup water, boil to syrup, add peaches and cook until thick. black currant jam to lb. fruit add lb. sugar, crush, put on slow fire, cook to jam stage. ripe tomato conserve lbs. ripe tomatoes, lb. raisins, cups sugar, pint vinegar, tablespoons cinnamon, tablespoons cloves (ground). boil hours. mrs. james burns. strawberry steamed pudding (with sauce) heaping tablespoon butter, / cup sugar, cup milk, egg and yolk of another, scant cups flour, cup mashed strawberries, / teaspoons baking powder. put in individual cups which have been greased (i use jelly glasses) and steam twenty minutes. receipts victory memorial cook book victory memorial cook book published by the women's auxiliary victory memorial hospital seventh ave. and nd st. brooklyn, n. y. “what does cookery mean?” it means the knowledge of all fruits and herbs and balms and spices—it means carefulness, and inventiveness, and watchfulness, and willingness, and readiness of appliance. it means the economy of your great grandmothers and the science of modern chemists,-it means much tasting and no wasting.”—ruskin. contents page . . . soups breads meats poultry fish vegetables salads and salad dressing puddings ice creams pies gingerbread, cookies and wafers cakes cake fillings fancy cakes candy fruits, jellies and pickles miscellaneous sandwich filling helpful hints drinks index . . . . • . . . · • o . advertisements . - cook book clam chowder ii pound salt (diced) or potatoes onions pork carrot (chopped) stalks celery (chopped) quarts stock or water boil till vegetables are cooked, add one can camp- bell's tomato soup. one doz. large clams (chopped). season to taste. before serving break one polly cracker, a pinch of thyme or parsley. mrs. rooney. clam chowder iti clams, chopped fine onions potatoes pound fat bacon diced fine and browned then add one can tomatoes chopped fine, add onions, potatoes, clams, juice of clams, strained, and as much more water as you desire. salt and pepper to taste and cook from two to three hours, stirring often to prevent burning. mrs. self. clam soup boil one quart of clams in the shell, or one pint of opened clams. strain the clam water. heat one pint of milk, thicken with two tablespoons of cracker crumbs, flour or cornstarch. add to thickened milk, with clam water to season, pepper and butter. mrs. genevieve fitzgerald. soups celery soup cups celery leaves and slice onion tips bit of bayleaf pint milk tablespoons flour pint water / tablespoons butter sprig parsley put the celery, parsley, bayleaf and onion on to cook in the water, simmering until tender, and adding water as it evaporates to keep it always one pint. drain and add the milk, then rub the butter and flour together, and thicken the soup. let boil and serve hot. mrs. a. sippel. cream asparagus soup one bunch asparagus or pieces. scrape the shoots and cut in pieces. save the heads to add to the soup at the last. cover with one quart water and cook slowly half an hour, then press through colander, put in double boiler with one quart milk. three tablespoons butter, melt and add table- spoons flour, cook five minutes, then add the milk and asparagus. salt and pepper to taste. mrs. a. e. duncan. delicious meatless soup quart water cup oat meal onion large carrot stalk celery little parsley salt when ready to serve, add one can tomato soup. mrs. e. w. kennedy. cook book prepare vegetables, wash, peel and slice. allow all to boil for half an hour, rub through a sieve, return to saucepan. add milk, sprinkle in sago. stir until it boils. boil ten minutes. serve hot. mrs. hartridge. potato soup boil and mash six potatoes, season with one-fourth pound butter, pepper and salt, and a dash of nutmeg. add one quart of hot milk slowly, stir well and let it boil up, then strain through a sieve into a tureen. rub the tureen with a tiny segment of garlic, or onion, if preferred, and beat an egg in it before turning in serve with toast squares. mrs. genevieve fitzgerald. the soup. soup pint can strained to can consomme matoes beef cube can richardson & rob- chicken cube bins' chicken broth chop onion very fine and brown in one tablespoon butter, with bacon if bacon is used. tablespoons chopped bacon or boiled ham tablespoons cooked rice mrs. chas. valentine. soups scotch broth / pound neck of mut teaspoon chopped pars- ton ley quart water piece of turnip (cut in tablespoon barley dice) piece of cabbage small carrot (cut in dice) leek (cut in dice) salt and pepper ( ) wash the barley and wipe mutton with a clean wet cloth. ( put the mutton with the barley into a pot with the water, bring to a boiling point. ( ) soak cabbage in salted water and then chop it finely. ( ) add the prepared vegetables to the soup with the exception of the parsley and boil for two hours. ( ) add parsley to the soup minutes before it is ready. ( ) lift out mutton and serve on a hot dish. ( ) add seasoning to the broth and serve. mrs. hutchinson. vegetable chowder (no meat) potatoes tablespoons fat or carrots (medium size) pound salt pork onions tablespoons flour pint canned tomatoes teaspoon salt cups milk teaspoon pepper cut potatoes and carrots in half inch cubes. put into saucepan with enough water to cover and cook cook book about minutes. do not drain off the water. add tomatoes to this. slightly brown the chopped onions in fat, add to vegetables. heat to boiling point, add seasoning, and flour mixed with a little water, then milk. heat to scalding point, but do not boil, and serve at once. celery, green peppers, beans give good flavoring, and may be added, but should be cooked with potatoes and carrots. nellie c. berns. breads behind the nutty loaf is the mill wheel; behind the mill is the wheat field; on the wheat field rests the sunlight; above the sun is god. james russell lowell. boston brown bread cup sour milk cup molasses teaspoon soda cup corn meal teaspoon salt cup boiling water cup flour steam three hours or more mrs. a. n. blanchard. bran bread cups pillsbury's teaspoon sugar health bran teaspoon salt / cups white flour / cake yeast tablespoons molasses cups water make the same as white bread. mrs. w. mccormick. breads biscuit cups flour teaspoons baking pow- der tablespoon melted but- ter small teaspoon salt cup milk mrs. f. a. bailey. bran muffins eggs cup bran teaspoons soda cup white flour teaspoon salt cup graham flour / cups sugar (brown) cups buttermilk mix dry ingredients, add eggs, add milk slowly, bake in hot oven about fifteen minutes. mrs. chas. w. miller. breakfast crumb cake tablespoons butter tablespoons sugar / teaspoons baking powder pinch of salt little vanilla egg cups flour make stiff dough. crumbs tablespoons sugar tablespoons butter tablespoons flour tablespoon cinnamon stir until it is good and crumby (use hand to mix) then spread on the dough and bake. mrs. w. l. morehouse. cook book corn bread der and a little salt cups milk / cup sugar cup butter / cup yellow meal teaspoon baking pow- eggs / cups flour mrs. g. townsend. corn muffins egg cup homeground corn teaspoon salt meal cup bread flour cups milk tablespoons sugar tablespoons melted tablespoon baking pow bacon fat der measure the bacon fat in an enamel mixing bowl and melt it. add the other ingredients in the order given; beat thoroughly, and bake in well oiled muffin pans twenty-five minutes in a moderate oven. mrs. a. sippel. currant biscuit cups flour tablespoons shortening teaspoons baking pow- cup milk-salt der / cup dried currants tablespoons sugar put the dough in two pie pans and press to the edge. bake quickly. this may be made into biscuit shape if preferred. c. m . carpenter, cook book french crumb cake cake: butter, tablespoon egg teaspoons of baking powder cup of milk pinch of salt cups of flour crumbs: tablespoons of sugar teaspoon of melted tablespoon of flour butter teaspoon of cinnamon cream the butter and sugar; add the egg and beat well; add the cup of milk and sift the flour and bak- ing powder into the batter; add the salt and spread into two layer tins. mix the crumbs as follows: take the sugar, flour, cinnamon and melted butter and mix thoroughly. sprinkle the crumbs over the layers of cake and put in the oven to bake for twenty minutes. mrs. frank armell, golden corn cake egg cup corn meal tablespoon melted but- level cups flour ter cup sugar level teaspoon salt level teaspoons baking cup milk powder sift together the dry ingredients, add milk, egg well beaten, and shortening. bake in shallow greased pan in hot oven about twenty minutes. mrs. b. mills. cook book nut bread (cozy corner) cups flour (scant) / teaspoon salt teaspoons baking pow- / cup sugar der sifted together egg (beaten) cups milk meats from lb. walnuts, chopped and floured. mix and bake in a loaf tin one hour in a moderate oven. have oven slow first fifteen minutes to prevent crust from rising too quickly and splitting. gladys homan. new england popovers a scant pint and a half of flour, beaten smooth with a pint of milk, salt and a teaspoon of sugar to brown them. add two well beaten eggs. beat together well and put in muffin pans, heated very hot and well but- tered. have the oven and pans hot and the muffins will be hollow-just a lovely outside crust. to be eaten with butter. mrs. lionel champlin. nut bread egg / cups milk teaspoons baking pow- der cup sugar pinch salt cups flour cup nuts raise half an hour. bake three quarters of an hour. mrs. g. townsend. breads eggs quick breakfast puffs cups flour cup milk teaspoons baking powder tablespoon melted but- teaspoon salt ter beat the eggs very thoroughly and add the milk and butter. sift the flour, salt and baking powder twice; add the liquid ingredients and beat two minutes. pour into hot well-greased muffin pans and bake twenty minutes in a hot oven. mary a. toon. quick coffee cake whole eggs cup sugar / cup butter beat to a cream add a pinch of salt, rind and juice of half a lemon, cinnamon, cup of milk, two cups of flour and half tea- spoon of baking powder. add raisins and citron and cover the top with chopped nuts, sugar and cinnamon. put on before baking. mrs. l. h. smith. raised doughnuts cake of fleischmann's / cups of sifted flour yeast / cup of sugar cups of milk (scalded tablespoons of butter and cooled) tablespoon sugar / teaspoon nutmeg dissolve yeast and one tablespoonful sugar in luke- eggs breads mix shortening and sugar together, add salt, nutmeg and vanilla. add the milk. add the flour and bak- ing powder which have been sifted together. roll out, cut with doughnut cutter and fry in deep hot fat until light brown. be sure fat is hot before dropping in doughnuts. drain on unglazed brown paper and roll in powdered sugar. mrs. hiler. eggs waffles cup flour / teaspoon salt cup milk teaspoons baking pow. tablespoons melted but- der ter sift together the flour, salt and baking powder; add the yolks of the eggs and milk, beating well so as to make a smooth batter. stir in the melted butter and at the last moment put in the stiffly beaten whites of the eggs. bake in hot well-greased waffle irons, turning the cakes as soon as possible after the batter is put in all the compartments of the iron. mary a. toon. waffles egg cups flour teaspoons baking powder tablespoons corn meal cups milk tablespoon sugar teaspoon salt tablespoons shortening sift flour and corn meal, add salt, sugar and baking powder. add milk, egg yolk and melted shortening, breads turn out on moulding board, divide into four parts and mould into loaves. place in pans, cover with clean cloth and let rise until they double their size. this takes about one hour. bake for minutes in a moderate oven. some of this dough can be taken and moulded into biscuits for breakfast. whole wheat bread egg teaspoons baking pow- / cup of sugar der cup walnuts teaspoon salt (chopped) cups sweet milk cups whole wheat flour mix and allow to rise twenty minutes. bake forty minutes. j. l. moore. meats beef, veal "no man can be wise on an empty stomach.” george eliot what to serve with meats and fish .. : roast beef: grated horseradish, worcester sauce and pickles. roast pork: apples or cranberry sauce. roast veal: tomatoes or mushroom sauce. roast turkey or chicken: cranberry sauce. roast mutton: currant jelly. roast lamb: mint sauce. roast goose: apple or cranberry sauce, currant jelly. corned beef : mustard. boiled mutton: caper sauce. boiled chicken : bread sauce. boiled turkey: oyster sauce. venison or wild ducks: black currant jelly. boiled fresh mackerel: stewed gooseberries. boiled blue fish: white cream sauce. lobster: salad dressing. sardines: sliced lemon. fish in general: worcestershire sauce. ham: mustard. fresh codfish : oyster sauce. : : meats : boiled beef: horseradish. rabbits: black currant jelly. pigeons : mushroom sauce. mrs. edw. j. sheehan. beef loaf two and one-half lbs. lean beef, a small piece of suet chopped fine, one cup bread crumbs, one cup milk, one cup water, two eggs, season with salt and pepper, mix together and bake in greased pan two hours. bacon cut in small pieces over the top adds to the flavor. mrs. n. brodie. beef loaf with rice or loaf pound round steak cup water (ground) cups boiled rice minced onion (small) green pepper minced sauce cup stewed tomatoes tablespoons butter teaspoon cornstarch substitute (mixed in little water) / teaspoon celery salt salt and pepper mix beef, onion, water and green pepper, one and one-half teapsoons salt, and quarter teaspoonful pep- per. bake fifteen minutes in a loaf pan; then spread rice on top and dot over with bits of butter. bake about three quarters an hour longer. turn out on a platter and surround with a sauce made by cooking the sauce ingredients. mrs. w. l. morehouse. cook book meat loaf pounds beef and crumbs pound salt pork salt and pepper to taste (chopped fine) cups dried bread cup of warm milk mix thoroughly and bake. mrs. a. bogart. egg pot roast meat balls pounds chopped beef / can of tomatoes onion / can of peas bay leaves slices of stale bread salt and pepper mix the fresh chopped beef with the two slices of bread, after these have been soaked in water and squeezed dry. chop the onion fine and add to the bread and meat with the salt and pepper. put a piece of suet in a pan. prepare the meat in balls and place in the hot suet. brown, without burning, and add a cup and a half of water and bay-leaves and tomatoes. cook slowly and when nearly done, add serve with mashed potatoes. mrs. frank armell. the peas. rolled beef (delicious) flank steak or one stuffing made from pound of round steak cup soft bread crumbs (one-half inch thick) tablespoons celery cut slices of suet or bacon fine cup of cubed carrots tablespoons butter small sliced onion tablespoons parsley, cut cup boiling water fine / teaspoon onion juice cook book tomatoes, then smoked beef, shredded, bring to a boil, add chopped parsley and red pepper. serve over toast. this is very nice made in a chafing dish. nellie c. berns. beefsteak and kidney pie cup flour (baked in covered casserole) / teaspoon baking powder cup bread crumbs pounds round steak or scant cup suet pound steak and or lambs' kidneys cut steak into strips about four inches long. cut kidneys in half. dip steak in mixture of one tea- spoon flour, salt and pepper. roll up. put in casse- role and add one cup water. make a crust of flour, breadcrumbs and finely chopped suet, and use as a regular pie-crust. line casserole near the top with thin strip of paste. put a small china cup in center of casserole to hold up crust. bake about two hours in moderate oven, with cover on the casserole. mrs. j. garmey. to use up cold beef cup cooked rice onions, any leftover green pepper cold beef put meat, pepper and onions through meat chopper. then add rice and one can of tomato soup, mix well together and cook for three quarters of an hour, in a well buttered casserole. mrs. w. h. dumphy. meats vegetable and meat loaf pass one and one-half pounds of lean beef and one pound of fresh pork through the meat grinder, add one large cupful of canned tomatoes. put juice around loaf while cooking-half cup chopped onion, two large or three small green peppers (not seed), one heaping cup of grated bread crumbs, one well beaten egg, about two teaspoons salt to the beef or pork. mix thoroughly, pack into a well buttered bread pan and bake half an hour. this is delicious served either hot or cold. mrs. r. c. wheeler. boudins pint cold chopped meat / cup stock or boiling tablespoon butter water tablespoons dried beaten eggs bread crumbs salt and pepper to taste put all ingredients over fire and stir until nicely mixed. fill custard cups two-thirds full, stand in baking pan half filled with water, and bake about twenty minutes. when done turn carefully on heated dish and pour around either cream or bichamel sauce. mrs. h. h. hopkins. yorkshire muffins cups flour pinch salt mix: eggs (well beaten) scant cups milk cook book philadelphia baked ham use a slice of raw ham, at least one inch thick. flour on both sides and place in a baking dish. sur- round it with halves of lamb kidneys that have been allowed to stand for three minutes in hot water, and then drained. sprinkle the kidneys with flour and paprika, and finely chopped green pepper. com- pletely cover with milk and bake one hour in a moderate oven. claire l. whitaker. baked ham loaf pounds chopped meat with milk ( pounds beef and small minced onion pound smoked ham) eggs or cups bread salt and pepper to taste crumbs wet slightly green pepper cut up mix together and mould in a loaf. put on top three slices of salt pork. pour over it one can of campbell's tomato soup with one can of water mixed with a small lump of butter and a little chopped onion. bake and baste one and a half hours in a medium oven. mrs. william flanagan. cup milk ham in casserole slice of ham inch thick / teaspoon mustard tablespoon sugar tablespoon flour boil ham ten minutes, then place in casserole. miš together dry ingredients and rub into ham. pour over milk and place in a slow oven one and one-half hours. mrs. chas. fisher. meats imperial scallop one cup of chopped ham, one and a half cups of cream sauce, three hard-boiled eggs, one-half cup of fresh bread crumbs, with a large teaspoon of melted butter. stir the chopped ham in cream sauce, put one-half in baking dish, add the chopped eggs, then the rest of the ham, cover with bread crumbs, and bake until it is a very light brown. ham mousse, epicurean sauce tablespoon granulated teaspoon mixed mustard gelatine few grains cayenne / cup hot water cup heavy cream cups chopped, cold boiled ham dissolve gelatine in hot water and add ham, which has been pounded in a mortar, season with mustard and cayenne, add cream beaten until stiff and turn into a mould, first dipped in cold water. chill, re- move from mould, garnish with parsley and serve with epicurean sauce. epicurean sauce / cup heavy cream teaspoon english mus- tablespoons mayonnaise tard dressing / teaspoon salt tablespoons grated few grains cayenne horseradish root tablespoon tarragon vinegar beat cream until stiff and stir in remaining ingredi- ents. mrs. r. o. bothfeld. meats green peppers, and pour over the broth. let the gelatine set, add some water-cress and quarters of lemon, and serve very cold. mrs. h. howard babcock. egg veal or lamb croquettes (to this amount of sauce add two cupfuls of meat.) tablespoon butter teaspoon onion juice tablespoons flour teaspoon salt cup milk or cream / teaspoon pepper dash of cayenne dash of nutmeg put the cream or milk in a double boiler and scald it. rub the butter and flour together. stir this paste into the scalding milk until it is dissolved from the spoon, and the sauce has become thickened and consistent. add the seasoning; remove from fire and stir in a beaten egg (the egg may be omitted). place on fire one minute to cook the egg. do not let boil, add two cupfuls of meat minced very fine. pour this mixture on a flat dish, set away for two or more hours. will then be easily moulded. if a mixture is used which absorbs the sauce, add more than the quantity given in receipt. the softer the mixture, the more creamy, and therefore the better will be the croquettes, and if allowed to stand long enough the moulding will not be difficult. fry not more than four at a time, in smoking-hot fat. crown roast use about five pounds of lamb roast, such as is used for chops. have the butcher trim off the ends as for cook book french chops, and fasten together to form a crown. put in a roasting pan with the trimmed end up and roast until tender. when there is danger of the ends browning too much before the meat is done, wrap a clean cloth around them. put lettuce leaves in the centre of a platter large enough around to set the crown on; line it with large lettuce leaves to extend to the top, and fill it with creamed green peas. decorate the rough outside edges of the crown with rose radishes and garnish the platter with parsley. “rose radishes.”—cut the skin from the end to the top of the radishes, in narrow strips, and put in ice water for about an hour before using. they will open out like little roses. mrs. stamper. loin of lamb pound lamb tomatoes quart potatoes salt, pepper and paprika quart onions to taste butter pan as for cake. put lamb in center and place vegetables around. vegetables should be cut in squares. put butter on top of whole. put a little water in the bottom of the pan. cook in a hot oven about three-quarters of an hour. miss h. a. kennedy. lamb terrapin two cuts cold cooked lamb cut into nice pieces with as much fat removed as possible. make sauce by blending together: meats deviled pork chops pounds of pork chops teaspoon any mustard cup chili sauce tablespoon lemon juice tablespoon worcester- salt and pepper shire sauce fry pork chops slightly on both sides; place in casserole, and add remaining ingredients. cover with water, put on tight cover and bake in slow oven, one hour and a half. mrs. jennie v. b. cropsey. philadelphia pepper pot ܕܙ pounds tripe (cut in onions (cut fine) dice) quarts water veal bone tie in piece of cheesecloth, two teaspoons "sweet basil.” boil all until tender, about three hours. remove the herbs, then add three cups raw potatoes, cut in dice, and when boiling add small dumpling made of: cup flour (sifted) tablespoon shortening pinch of salt mix like pie crust with cold water, form into marbles in the palm of the hand. boil all ten minutes longer. salt and cayenne pepper to taste. add one teaspoon of sweet marjoram. add chopped parsley before serving. mrs. rieger. veal birds veal steak cut rather thin. one slice will usually cut to the best advantage down through middle, mak- cook book ing meat for two birds. remove bone and strings around edges of meat; salt-spread with a bread dress- ing flavored with onion, celery, sage, salt, pepper, red pepper and melted butter. then spread on a little good tomato catsup. roll and pin with toothpicks. then roll around the bird the other way a long strip of thin bacon and pin. place birds in covered pan like a small roaster. bake in moderate oven three-quarters of an hour. remove cover towards the last quarter of an hour and let birds brown. after placing on hot platter, remove picks. serve with tomato sauce or any preferred, or none at all. four slices of veal make eight birds. mrs. f. e. elliott. veal loaf / pounds chopped good sized onion veal cup bread crumbs pound salt pork / cup milk (chopped) egg salt-pepper mix into an oval loaf and bake about one and one- quarter hours. mock birds cut veal cutlets into oblongs about four inches by three inches, pound out flat. cover with slices of bacon or boiled ham, a layer of sliced hard boiled eggs, and chopped parsley. roll up and pin in shape with meats toothpicks. roll in egg and flour. cover and fry slowly about half hour in butter and suet. make brown cream gravy by browning flour in pan and add milk, stirring constantly. mrs. charles valentine. veal patties egg cups boiled rice teaspoon salt cup veal, lamb or / teaspoon thyme chicken (cooked) tablespoon milk grind or chop meat, salt and stir into the rice; add thyme; beat egg, add milk and stir all together. drop a tablespoon spread out thin on the griddle and fry as you would griddle cakes. poultry with parsley and slices of hard-boiled eggs. pack in meat freed from skin and bone and sprinkle with salt and pepper. pour on stock and place mould under heavy weight. keep in a cold place until firm. in summer it is necessary to add one teaspoon dis- solved granulated gelatine to stock. (f. m. f.) chicken pie take boiled chicken and lay in bottom of baking dish cups broth teaspoons melted but- tablespoons flour ter pepper and salt cook like cream sauce and add one bottle of cream. pour over chicken and put in oven to keep warm. crust cups flour mixed teaspoons baking pow- with der / teaspoons salt teaspoons butter rubbed in flour beat, adding one egg, one cup milk. put over chicken and bake twenty to thirty minutes. mrs. william flanagan. chicken and rice en casserole- spanish style (arros con pollo) take a good sized young chicken, wash and cut it in small pieces. put your casserole on the stove with about one-quarter pound of butter. when butter is fish french panned oysters drain off all the juice from twenty-five good sized oysters. rub together to a smooth paste an ounce of butter and a teaspoon of flour. put this into a stew pan or into your chafing dish. add oysters, a teaspoonful of minced parsley, a seasoning of salt, and stir and cook until the gills curl. then add a little white pepper and paprika and yolk of egg with a tablespoonful of cream. continue to stir a few minutes and then pour the mixture over toasted squares of bread. serve at once. julia l. moore. fried shrimp boil fresh shrimp twenty minutes. strain off water and when cool remove shell and black streaks. roll in cracker crumbs, then in well beaten egg, then cracker crumbs. fry in deep fat until a golden brown. garnish with parsley and lemon. tartar sauce or russian dressing may be served with shrimp if desired. jennie v. b. cropsey. imitation lobster newburg one cup of any flaked fish, heat in double boiler. one egg yolk and one teaspoon (full) cornstarch. mix together until light and stir in slowly. half pint milk. add this to the fish. put all over a brisk fire, season with salt, pepper cook book and nutmeg. stir and cook until sauce is thick, then drop in butter chopped fine and sherry or wine (two tablespoons). mrs. w. g. fisher. lobster a la newburg pick out the meat of a lobster, cutting in any size desired, and measure two cupfuls lightly. put into a chafing dish or a saucepan a rounded tablespoon of butter, and when melted add the lobster meat and a half cup of sherry and simmer ten minutes. beat the yolks of three eggs thoroughly and add to them a tablespoon of cream, so that they will not curdle. add a scant half cupful of cream to the lob- ster and wine and cook until it bubbles. season to taste with salt and pepper. as soon as it bubbles, stir in the beaten yolks and serve as soon as it thickens, adding at the very last, if desired, a tablespoonful of brandy. mrs. b. mills. mushroom sauce can mushrooms (or tablespoon kitchen bou- fresh mushrooms) quet / pint cream tablespoon butter tablespoon worcester- / tablespoons flour shire sauce cup stock melt butter, add flour and when well mixed add stock, then cream and mushrooms. cook about five minutes and lastly add sauces. c. m. behrens. cook book shrimp wiggle cup of shrimps / can small peas make a white sauce of one and one-half cups of milk, one tablespoon of flour, and a pinch of salt (celery salt if preferred). stir shrimps and peas into white sauce and sprinkle with paprika. mrs. c. c. valentine. vegetables “and now let good digestion wait on appetite and health on both.” macbeth. . a pleasant surprise boil macaroni in salted water until tender. drain. put layer of macaroni in dish, sprinkle with cheese, bits of butter, then a layer of chopped meat, alternate the layers until the dish is full, season meat well. the last layer is covered with tomato catsup and cheese grated fine. a little onion juice in the meat adds to the flavor. mrs. p. b. blanchard. apple fritters cup flour tablespoon sugar teaspoons baking pinch salt powder add gradually one-third cup milk and one well beaten egg. pare and core two medium sized apples, cut in slices and stir into the batter. drop by spoon- ful into deep hot fat and fry until brown; drain, sprinkle or roll with powdered sugar. mrs. w. l. morehouse. asparagus with eggs boil a bunch of asparagus twenty minutes. cut off tender tops and place in a deep pan, adding butter, cook book salt and pepper. beat four eggs-add tablespoon melted butter with pepper and salt, pour upon the asparagus. bake eight minutes in a quick oven and serve immediately. mrs. p. h. cogan. baseballs soak one pound of stale bread or rolls in cold water for five minutes. squeeze as dry as possible—through cheesecloth bag, if necessary. put into a bowl, and with a fork break up into small, loose particles. into a pan put / cup chopped onion tablespoon of butter cup parsley tablespoon of bacon or / teaspoon salt ham dripping tablespoons hot water cover and allow to simmer until onions are tender -not brown. add this to the soaked bread; add a beaten egg, and mix thoroughly. mould into balls, roll in flour, and fry in deep, smoking hot fat. claire l. whitaker. baked cabbage with bacon head cabbage pound bacon extra bacon fat pepper and salt boil cabbage thoroughly in water. drain and place in baking dish. arrange strips of bacon on top and pour extra bacon fat and pepper and salt on same. bake in slow oven until bacon is crisp. mrs. rollin hills. vegetables baked corn place contents of one can of corn in a baking dish. season with salt, very small amount of pepper. then grate cheese (full amount) over the top. place three or four small pieces of butter over the top and bake for about half hour. (mrs.) a. j. wolcott. baked spaghetti put half pound spaghetti in boiling water-boil until tender. drain off water. line baking dish with grated cheese, then layer of spaghetti, salt, pepper, cheese and fried onions (fry about four onions in butter) until dish is full. cover this with half can of tomatoes. bake about three- quarters of an hour. maude e. townsend. beets quart beets granulated sugar cup cider vinegar teaspoon salt cup water tablespoon of whole heaping tablespoons of mixed spices boil for five minutes. strain and pour over beets. be sure the beets are boiled until tender and sliced thin. (mrs.) h. a. kennedy. boston baked beans soak over night four cups of beans; in the morning parboil ten minutes. drain and put them in a bean pot with one tablespoon molasses, one tablespoon salt, vegetables creole rice cups boiled rice tablespoon chopped onion tablespoon chopped green pepper tablespoons butter cook a few minutes the onion, pepper and butter and then add them to the cooked rice. make a cream sauce with one cup of grated cheese in it and pour over the rice. mrs. frederick e. pool. creamed corn au gratin make a sauce of two tablespoons each of butter and flour, three-quarters of a cup of milk and one-quarter of a teaspoon of black pepper and salt. stir in one half cupful of corn cut from cob and turn into but- tered dish. spread over top one-third of a cupful of cracker dust which has been mixed with three table- spoonfuls of grated cheese and bake in quick oven until well browned. mrs. carl bergmann. curried tomatoes heat one teaspoonful of chopped onion and two tablespoonfuls of butter. add six sliced tomatoes, and let them cool while making a paste of half a cup of cream, one tablespoonful of flour, one teaspoonful curry powder, pinch of salt, cayenne to taste. pour over tomatoes and stir until it thickens. serve on hot buttered toast. mrs, jeanie g. townsend. vegetables toes and make into an omelette. garnish with water- cress and serve hot. will serve six persons. mrs. frank armell. pot pourri juliet brown tablespoon but- cup water, a little pars- ter ley onion, cut fine and add stalks celery, cut small to this: / green pepper (cut fine) tablespoon flour a pinch each of salt and / can tomatoes paprika cook one hour. pour over this cream sauce to which cheese, butter and a little paprika have been added and put under flame in gas oven for ten minutes or longer until brown. mrs. henri pressprich. red cabbage one large head, cut fine. have a large tablespoon- ful of lard hot and add cut cabbage; keep stirring and when half cooked add one cup of vinegar and one quarter cup of water. cook slowly for an hour. salt to taste. mrs. j. c. francisconi. red rarebit pour contents of one can campbell's tomato soup into chafing dish. when hot add one pound of american cheese in dice. cook until cheese is thor- oughly melted and mixed with soup. then add pap- rika and one egg slightly beaten. serve hot on crackers or toast, mrs. clinton a, bennett, vegetables spanish rice cups of cooked rice pound of bacon green peppers can of tomatoes onions chop peppers, onions and bacon, add tomatoes and bake. (miss) c. a. smith. spaghetti and tomato small package of italian clove garlic cut fine spaghetti. boil tablespoon worcester- minutes shire sauce can tomato soup (add tablespoon butter little water) dash paprika and salt strain the above and pour over hot spaghetti which has been drained. mrs. william golfer. string beans the beans, properly strung and broken or cut in uniform pieces, are put over to cook, allowing to each pint of beans one cup of boiling water, two tablespoons olive oil, half cup tomato and a small onion sliced. simmer until tender, seasoning to taste with salt and pepper. mrs. dewitt p. dutcher. stuffed potatoes bake potatoes (medium size); cut a thin slice from side of each potato. scoop out inside with on. mash well and for each six potatoes add about two tablespoons butter, one-half cup hot milk, one-half teaspoon salt, one-eighth of a teaspoon pepper. beat cook book potatoes until light and creamy and put above mixture into potatoes' shells and return to oven to brown. sprinkle with chopped parsley. mrs. j. beck. stuffed peppers cook one finely chopped onion in two tablespoon- fuls of butter, for three minutes. add half cup of finely chopped mushrooms, one-half cup of lean, raw ham (finely chopped). cook one minute. add one- half cup of bread crumbs and two-thirds of a cup of brown sauce (or left over gravy). season with salt and pepper. parboil six medium sized green peppers for eight minutes (first removing seeds and veins). drain peppers. fill with mixture. cover with buttered, seasoned bread crumbs. bake minutes. serve in rings of toast. mrs. valentine. tasty mashed potatoes mash potatoes in the usual way. before serving, add one tablespoon of finely chopped onion and one tablespoon of chopped parsley. mix well. mrs. dewitt p. dutcher. cook book macaroni salad cook two cups macaroni (creamettes) in boiling salted water until tender. drain well, rinse in cold water, drain and chill. add one small onion, four or five stalks celery, one green pepper, finely chopped. then mix with one small can shrimp a few chopped stuffed olives, and serve on heart lettuce leaves with a cooked salad dressing. k. e. rooney. orange and mint salad peel and separate into sections two large oranges. cut each section into thirds. sprinkle with two table- spoonfuls of sugar, three tablespoonfuls of finely chopped mint, one tablespoonful of grape juice, and two tablespoonfuls of lemon juice. chill thoroughly, serve in sherbet glasses; and garnish with a sprig of mint. wisconsin. perfection salad envelope knox gelatine cup finely shredded / cup cold water cabbage / cup mild vinegar / cup sugar pint boiling water cups celery (cut in teaspoonful salt small pieces) juice of one lemon can sweet red pep- pers (cut fine) soak gelatine in cold water five minutes; add vine- gar, lemon juice, boiling water, sugar and salt. strain and when it begins to set, add remaining ingredients. serve on lettuce leaves with mayonnaise. mrs. c. s. humphrey. salads melt in double boiler two tablespoons butter, add one even tablespoon flour, mix until smooth and add one cup milk. when thick as cream add egg mixture. boil a few minutes. remove from fire. beat with egg beater. just before serving, a little cream may be added. gladys homan. dressing for fruit salad juice of one lemon, juice of one orange, two table- spoons of sugar, one well beaten egg. cook until it thickens; when thoroughly cool, add one quarter of a pint of whipped cream. mrs. n. c. brodie. french dressing make it in a bottle pour into a bottle: cup oil teaspoon salt tablespoons lemon juice / teaspoon paprika tablespoons vinegar clove, garlic or onion teaspoon sugar juice if liked teaspoon mustard put the cork in tight and shake the bottle. mrs. c. r. larson. fruit salad dressing eggs large tablespoon but- ter large tablespoon sugar cook in double boiler. / teaspoons milk teaspoon salt tablespoons vinegar salads add half teaspoon vinegar, add oil drop by drop, beat- ing constantly, and alternating with the vinegar and lemon until the proportions are used. mrs. clinton a. bennett. quick mayonnaise / teaspoon mustard a few grains cayenne / teaspoon salt egg yolk / teaspoon powdered tablespoons vinegar sugar cup olive oil . mix dry ingredients in bowl with egg yolk and beat. . add all the vinegar. . add oil, at first very slowly, then beat more rapidly, beating vigorously with a dover egg-beater. note: a. mayonnaise may be made with wesson's oil in place of olive oil. b. mayonnaise should be stiff enough to hold its shape. mrs. genevieve fitzgerald. russian dressing cup milk eggs tablespoons melted but- tablespoons vinegar ter teaspoons salt teaspoons mustard tablespoon flour teaspoons sugar separate the eggs. mix dry ingredients; add egg yolks, beaten slightly, then butter, milk and vinegar. cook in double boiler until thick. when cool add egg puddings melt butter, add molasses, milk and dry ingredients mixed and sifted. turn into buttered mould, cover and steam one hour. egg sauce / cup butter cup powdered sugar vanilla cream butter, add sugar gradually and egg well beaten. beat while heating over hot water. mrs. b. g. blackmar. blanc mange rounded tablespoons cup sugar gelatine teaspoon vanilla quart milk / bottle cream let gelatine and sugar stand in milk until dissolved, then put on fire and let come almost to boiling point, add vanilla and cool, then add half or a full bottle cream, whipped light, stir in well and let stand till firm, serve very cold. mrs. o. e. edwards. bocados de reina (food for a queen) take a quart of milk-scald-put in a pinch of salt --a small piece of vanilla bean-sugar to taste. take six eggs-separate yolks from whites-beat the whites to a stiff paste (like for meringue). when milk is boiling, take the white with a soup spoon and let it drop in the boiling milk until solid. take egg white out of the milk and put it in a dish. puddings about an hour, stir frequently and serve with whipped cream. mrs. h. e. worthington. steamed carrot pudding pound each of grated teaspoon salt carrots and chopped teaspoons baking powder suet teaspoon each of ground pound raisins cinnamon and nutmeg / pound currants / teaspoon ground cloves pound cut citron about cups of water pounds flour or milk pound sugar (brown) steam three and one-half or four hours. mrs. d. rooney. charlotte russe i pint cream whipped cup milk ( hot and stiff / cold) with the gela- white of eggs (beaten tine stiff) / cup sugar envelope of gelatine serve with lady fingers in forms or ramekins. mrs. e. schatvet. charlotte russe ii quart milk cup sugar small bottles of cream box gelatine eggs make custard of milk, eggs, and sugar, put gelatine in hot milk. after it sets, put whipped cream in and flavor. serve with lady fingers or sponge cake. mrs. c. s. humphreys. puddings date torte cream one cup sugar with yolks of four eggs. beat whites to stiff froth. add to sugar and yolks with one and one-half tablespoons of flour, mixed with two tablespoons baking powder. one cup chopped walnuts over which sift one table- spoon flour and one cup chopped dates. mix all together well. bake in moderate oven forty minutes. let cool in pan and turn out and fill hollow with whipped cream. c. p. kohl. farina with dates cup farina cups boiling water teaspoon salt stir half cup cold water with farina to keep it from lumping. add boiling water and salt and cook in double boiler one hour. pour boiling water over dates -remove stems and chop fine. when farina is cooked stir in dates. mrs. j. beck. fig pudding one pound chopped figs, cup each of flour, sugar, bread crumbs and chopped suet, teaspoonful of salt and baking powder, half teaspoonful of ground cinna- man. mix with one egg and milk enough to make a stiff batter. put in floured cloth and boil three hours. serve hot with hard sauce. mrs. john glen. cook book fig pudding pound bread crumbs pound sugar / pound suet (chopped pound figs (chopped) fine) eggs milk if required. rind of one lemon, grated. cream suet and sugar. add bread crumbs and chopped figs, then add four eggs well beaten, and lemon. boil five hours. mrs. c. m. behrens. fig pudding ounces bread crumbs egg / pound figs ounces suet ounces brown sugar / teaspoon soda / teaspoon salt ounces flour teaspoon cream of tar- tar buttermilk to mix chop figs fine. shred and chop suet fine. beat egg. mix all dry ingredients well together. add egg and enough buttermilk to mix into a soft consistency. put into a well greased pudding mould or basin and cover with greased paper. steam two hours. turn out and serve. mrs. hutchinson. puddings marmalade pudding weight of one egg in butter, sugar, and flour level teaspoon of baking powder tablespoon of marmalade one egg cream butter and sugar, add flour, unbeaten egg, marmalade and baking powder. place in buttered tin and bake about half hour in moderate oven. mrs. a. p. ross. manhattan pudding / cup orange juice cup powdered sugar cup lemon juice / tablespoon vanilla (after straining) cup finely cut-up wal- sugar to taste nuts pint heavy cream mix fruit juices in sugar and let stand until dis- solved, then turn this into a brick or melon mold. whip cream, adding sugar, vanilla and nut meats; pour this over the fruit juice to overflow mold. cover with buttered paper and put on cover; have paper long enough to come down well under edge of cover, packing in ice and salt and let stand three to five hours. it will be done in three hours, but it will not hurt to stand longer. mrs. donald l. ballantyne. marshmallow fluff can pineapple cut in small pieces pound marshmallows each cut in four pieces / pint cream (whipped) cook book beat up the whites of the eggs—the yolks of which have been used for the cornstarch, adding a little sugar to sweeten and spread over the top of the pud- ding. then place in a hot oven for a minute or two to brown the top. miss h. a. kennedy. orange temptation cut up into small pieces three large oranges. crumble six almond macaroons and mix with the oranges. chill thoroughly. whip one small bottle of cream until stiff, adding two tablespoons of powdered sugar while whipping. stir the cream gently into the orange mixture; pile into sherbet glasses, and serve at once. claire l. whitaker. peach pudding bake ten minutes in a hot oven: peaches (peeled and pint milk cut up) tablespoon butter cup powdered sugar teaspoon salt boil until thick and then tablespoons cornstarch cool dissolved in milk add the yolks of three eggs, well beaten, and pour over the peaches. make a meringue of the white of the eggs and four tablespoons of sugar. place on pudding and brown in m. l. brown. oven. cook book pound bread crumbs / teaspoon ground ginger / teaspoon ground nut- glass of brandy or meg whiskey blanch almonds, cut candied peel into small pieces, having first scraped off all sugar. chop suet finely. mix all dry ingredients well together; add beaten eggs and whiskey, and beat well. tie in scalded and floured cloth, leaving a little room to swell. plunge into boiling water and boil steadily five or six hours. mrs. a. p. ross. graham plum pudding egg / cups graham flour / teaspoon cloves cup molasses cup milk / teaspoon soda cup seeded raisins tablespoons butter teaspoon cinnamon beat egg; add liquids, flour in which soda has been sifted, fruit, spices and melted butter. steam four hours. mrs. s. v. duffy. plain plum pudding eggs pint of bread crumbs cup of flour teaspoon cinnamon cup raisins / teaspoon nutmeg cup currants pound citron cup brown sugar / teaspoon baking soda / cup molasses rind and juice of one lemon mix well dry ingredients. beat eggs, add molasses. puddings dissolve soda in tablespoon of hot water, add it to the molasses and eggs, then mix into the dry ingredi- ents. pack into greased mould. boil four hours, serve with hard or brandy sauce. mrs. w. e. cleary. poor man's plum pudding tablespoons ground pound grated raw carrot cinnamon pound sugar tablespoon ground pound chopped beef suet cloves pound large raisins tablespoon ground pound small raisins or ginger currants grated nutmeg pound mixed orange, cit- tablespoons salt ron, and lemon peel (cut pound bread crumbs fine) pound flour cup chopped nut meats pound hot mashed po- / cup black coffee tato mix all ingredients in a bread mixer, or knead with the hands, like bread. when thoroughly mixed place in pudding bags, or in bowls, with cheese cloth tied tightly over the tops. steam for six hours. these puddings will keep in- definitely. when serving pudding, steam for forty-five minutes and serve with hard sauce. mrs. e. f. whitaker. prune chip make a cornstarch custard, place in individual molds. when cold, cover with a layer of chopped puddings cups flour teaspoon cinnamon teaspoons baking pow- teaspoon nutmeg der must be very stiff. steam for three hours. helen schatvet. caramel tapioca pudding eggs (well beaten) tablespoons minute quart milk tapioca pinch salt let this stand in a bowl to dissolve, while you heat two cupfuls of granulated sugar and brown. watch this carefully, stirring constantly so it does not burn- when dark brown add the other ingredients, stir con- tinually over a slow fire for at least half an hour. pour in small moulds or glasses. serve cold with whipped cream. mrs. william eagleson. plum tapioca four tablespoons of minute tapioca cooked in three cups of water, with a little salt, until clear. use a double boiler. add one heaping tablespoon of sugar. stir well. add two small cups of pitted plums. place all in a baking dish, and sprinkle with grated nutmeg. bake in moderate oven until fruit is soft. serve cold with thin cream or top milk. mrs. c. c. valentine. cook book tortoni pudding eggs pint milk tablespoon gelatin pint cream pinch salt teaspoon vanilla cup granulated sugar cook milk in double boiler. add gelatine which has been soaked in a little milk. when fully dis- solved add eggs and sugar. when thickened remove from fire, strain and cool. beat cream till quite stiff, add to custard, a little at a time, beating together. pour into dish to be served from, cover with powdered macaroons and chill. c. j. chase. cook book peach bavarian cream egg whites cups milk cup peach pulp tablespoons gelatine / cup sugar (dissolved in half cup egg yolks cold water) cup cream tablespoon lemon juice scald the milk and pour slowly over the egg yolks well beaten and mixed with the sugar. return to a double boiler and cook until it coats the spoon; add the gelatine and cool. whip the cream stiff, add the egg whites whipped dry, and fold into the custard, add the peach pulp which has been sweetened to taste and the lemon juice. pour into a mold prepared as directed, and let stiffen. serve with additional sliced and sugared peaches. mrs. a. sippel. pies “the daintiest last to make the end most sweet." richard ii. banana meringue pie into a baked open pie crust slice two bananas, cover with a cooled cornstarch made with yolks of two eggs, one-half cup sugar, heaping tablespoonful cornstarch, two cups of milk, little vanilla, little salt. beat the white into a meringue and bake just long enough to have a light brown color. mrs. alfred h. munkenbeck. cocoanut pie line dish with the crust, then fill with the following custard : beat two eggs and one-half cup sugar to- gether till very light. add one pint of milk, one-half of grated nutmeg, one full cup of grated cocoanut. bake in quick oven thirty minutes. mrs. w. weldon. dutch apple pie six large sour apples, chopped finely; four eggs beaten separately; one-half pound butter; one and one-half cups of sugar; one-half teaspoon vanilla cream; cream butter and sugar; mix in yolks and cook book then whites of the eggs; last apples and flavoring. bake until apples are soft and brown in a moderate oven with under crust only. mrs. wm. r. bennett. green tomato mince meat pints sliced green to- pounds seeded raisins matoes cup sliced citron pints sliced apples cup sliced orange peel put through food chopper, then add cups grape juice teaspoon ground cloves pounds sugar teaspoons salt teaspoons cinnamon cook gently three hours. add one cup butter. seal hot. loganberry can be used instead of grapes. good canned pumpkin pie eggs cups canned pumpkin teaspoon powdered gin- ger tablespoon flour / cups milk teaspoon salt / cup sugar speck nutmeg / teaspoon cinnamon tablespoon molasses beat eggs; add other ingredients, mixing all thor- oughly. this makes one very large or two small pies. mrs. charles valentine. lemon pie bake pie shell from good rich crust over an inverted layer cake tin. pies juice and grated rind of one large or two small lemons. yolks eggs cup sugar / cup flour / cups water cook in double boiler till thick, then add piece of butter size of an english walnut. when cold put in pie shell, make meringue with whites of two eggs, two tablespoonfuls sugar and little lemon juice. spread over pie, and brown in quick oven. mrs. t. j. duane. lemon pie cup milk cup sugar tablespoons flour tablespoon butter lemon juice and grated eggs (yolks and whites rind beaten separately) cream butter and sugar, add yolks, flour, lemon and milk. fold in the whites of the eggs and bake in open crust in moderate oven. mrs. b. g. blackmar. lemon pie lemon (juice and butter size of small egg grated rind) eggs beaten separately cup sugar mix together. add one and one-half cups milk. pour in plate lined with crust and bake in moderate oven. mrs. j. phillips. pies eggs cup sugar filling lemons cup milk / cup butter tablespoon cornstarch cream butter and sugar; add the yolks of three eggs; add the juice of three lemons and the grated rind of two; add one tablespoon of cornstarch dis- solved in a little cold milk. stir until smooth. add cup of milk. bake pie in moderate oven – min- utes, or until firm. meringue whip white of three eggs till stiff. add three- quarter cup of powdered sugar and speck of salt. after the pie has cooled spread on the meringue and brown in the oven. lemon tarts line tart pans with good rich pie paste. fill these three-quarters full with the following: tablespoons powdered beaten into the sugar sugar and lemon juice) lemons (juice and tablespoons melted grated rind) butter eggs (yolks only bake until the edges of the crust are a nice light brown. beat the whites stiff and add four tablespoons granulated sugar. cover tart and brown lightly. mrs. w. harry sefton. cook book pumpkin pie egg bake pumpkin in oven. open, remove seeds and skin. rub through sieve. mix in these proportions : cup pumpkin cup sugar teaspoon salt teaspoon ginger cup milk (ground) teaspoon flour teaspoon cinnamon crust: cup flour tablespoons ice water tablespoons lard handle as little as possible before rolling. sour cream tart beat with an egg beater two eggs, one-half cup of sugar, one cup thick sour cream and one-half teaspoon of salt. line a pie plate with pastry. spread over the pastry one cup of seedless raising. pour the beaten custard over the raisins. sprinkle with grated nutmeg and bake in a moderate oven, until the cus- tard is set, and the edges of the pastry brown. if thick sour milk is used in place of the cream, one more egg is needed. mrs. e. f. whitaker. sweet potato pie scrape two good-sized sweet potatoes, boil; when tender, rub through colander; beat the yolks of three pies eggs light, stir with one pint of milk into the potato, add small cup of sugar, bake as you do pumpkin pies. when done, make a meringue top of the whites of eggs, and one-half cup powdered sugar. brown a moment in the oven. mrs. masters. gingerbreads, cookies, wafers dissolve soda in hot water. drop on buttered tins and bake in moderate oven. mrs. a. e. duncan. brownies beaten eggs cup sugar cup flour / cup melted butter cup chopped english walnuts squares baker's choco- teaspoon vanilla late pinch of salt bake in a shallow pan in a very slow oven, nearly cold. do not cut until ready to serve. mrs. gertrude suydam smith. caraway cookies cup of butter, cup of granulated sugar, two cups flour, half cup of caraway seeds, grated rind of two lemons, level teaspoonful of baking powder, half cup of milk and two eggs. put flour, butter and sugar, seeds, lemon rind and baking powder in a basin and rub with the hands until thoroughly mixed. drop the two eggs in the center and with a spoon add the milk. flour your board and roll out thin, sprinkle over with sugar, cut out desired size, and bake to a light brown in a moderately hot oven. mrs. john glen. chocolate cookies beat to a cream: / cup butter tablespoon lard cup sugar add: teaspoon salt teaspoon cinnamon gingerbreads, cookies, wafers minutes. let cool, then cover with the following: roll together quarter cup of water and half cup of corn syrup until they form a soft ball when tested in cold water, gradually beat this mixture into one stiffly-beaten white of egg and continue beating until it begins to stiffen, then spread on top of cookies. placing a half piece of walnut on top of each cookie adds to its attraction, mrs. j. pearson. currant pasties. old fashioned “scalby cakes" cook a cup of dried currants with an apple in a very little water till tender. drain and cool. roll out rich pastry about as for pie crust. cover with a layer of currants, add sugar, cinnamon or nutmeg, bits of butter and jelly if you like, and cover with a top crust. sprinkle with coarse granulated sugar, cut in squares and bake brown and crisp. mrs. lionel champlin. cocoanut cookies / cup condensed milk pound cocoanut blend these ingredients together well, add: one tea- spoonful of almond and vanilla extract. grease tin, and with a teaspoon drop the mixture onto the tins. bake about ten minutes. makes about two dozen cookies. mrs. thomas j. hiler, . cook book cry baby cakes cup molasses cup sugar cup lard cups flour tablespoon soda teaspoon ginger teaspoon cinnamon / teaspoon salt egg cream the molasses, lard and sugar together. add spices, then the well-beaten eggs, then the soda dis- solved in one cup of boiling water, then the flour. stir all well and drop off spoon on to well greased pans. eleanor m. perry. date cookies pound dates cup white sugar / cup water (cook to paste) cup brown sugar cup butter (scant) teaspoon soda (dis- solved in one-half cup warm water) pinch salt cups rolled oats / cups flour chopped nuts (about ten english walnuts) mrs. sandiford. drop cookies eggs teaspoons baking pow- cup sugar der cup thick cream teaspoon salt cups flour / cup of walnut or cocoa- nut beat eggs and sugar, add cream, flour, etc. drop from spoon on buttered pan. bake. mrs. elliott, gingerbreads, cookies, wafers hermits cups sugar teaspoon soda (dis- heaping cup butter solved in teaspoons heaping cup currants sweet milk) teaspoon ground cloves teaspoon ground cinna- a little nutmeg mon eggs roll them and sprinkle with white sugar before baking. use sufficient flour to mix a little hard. mrs. r. o. bothfeld. indians melt one-half cup of butter with two squares of chocolate, beat two eggs with one cup of sugar, mix all together; half teaspoon vanilla, pinch of salt, half cup of flour not sifted, half cup of english walnuts, chopped. bake fifteen minutes in hot oven, cut in squares or lengths and let cool. mrs. jeanie g. townsend. molasses drops cup butter teaspoon cinnamon cup boiling water tablespoon ginger cup molasses teaspoon salt teaspoon soda flour enough to make a drop batter. drop on greased tin and bake. (miss) edna elliott. cook book oatmeal cookies i cups brown sugar / cup butter egg cup milk teaspoon milk / teaspoon soda (dis- solved in / cup boil- ing water teaspoon vanilla cups uncooked oatmeal cups flour (miss) edna elliott. oatmeal cookies ii eggs cup brown sugar / teaspoon baking soda in cup butter (melted tablespoons boiling after measuring) water cups h. o. oatmeal / teaspoon cinnamon cups flour cup chopped raisins teaspoons baking pow- / pound nuts der mix all together and drop on buttered tins. mrs. e. w. kennedy. oatmeal and nut cookies cups oatmeal / cup raisins one and one-half cups walnut meats; put above through coarsest knife of food chopper; then mix one cup sugar, one cup melted shortening (two eggs well beaten), one teaspoon soda (level) dissolved in very little milk, one cup flour, one teaspoon cinnamon, half teaspoon salt, add ground oatmeal, raisins, and nuts; put by teaspoon on greased pan, over an inch apart, as they spread. occasionally dip spoon in milk, as mixture is very thick. makes about sixty-five cookies. lydia v. munro. gingerbreads, cookies, wafers old fashioned ginger cookies mon / pounds flour teaspoon ground cinna- pound butter pound lard nutmeg (grated) pound ginger tablespoons baking pow- cup sugar der / teaspoon cloves quart molasses (ground) teaspoon allspice (ground) mix and cut into shape and bake. will keep in- definitely in earthen jar. mrs. rieger. orange cookies cup butter cups flour / spoon baking powder eggs cup sugar grated rind of one orange. roll thin. do not bake brown. mrs. s. v. duffy. potato scones teacup mashed pota teacup flour toes tablespoon milk teaspoon butter / tablespoon salt put the potatoes, salt, butter, and half of the flour into a bowl, mash together till smooth. turn out on the board and knead in the remainder of the flour. roll out thin, cut into four, prick with a fork. bake on a hot griddle on both sides till nice and brown. mrs. hutchinson. gingerbreads, cookies, wafers scotch scones tablespoons sugar tablespoons butter cups flour teaspoons baking pow- der teaspoon salt eggs / cup milk sift together flour, baking powder, salt and sugar, add butter, and rub into mixture very lightly. beat eggs until light, add milk to eggs, and add slowly to mixture. roll out one-half inch thick on floured board, cut into pieces three inches square and fold over, making three cornered, brush with milk, dust with sugar. bake twenty-five minutes in hot oven. mrs. j. pearson. soda scones pound flour / teaspoon baking soda / teaspoon salt teaspoon cream of tar- tar some sour milk heat the griddle. put the flour into a bowl. mix the salt, soda, cream of tartar, on a plate, add to flour. add as much sour milk as will make a spongy dough, dust with flour. turn out on a floured board, knead slightly, make into a round by turning the edges under. flatten and roll out one-quarter inch thick, cut into four or eight. bake on a moderately hot griddle till one side is a nice brown, turn over and cook slowly on the other side till edges are dry and firm. mrs. hutchinson, gingerbreads, cookies, wafers drop the mixture in small drops on the cracker crumbs. bake in slow oven until brown. mrs. j. s. van brunt. county ginger bread / cup sugar cup butter egg even teaspoon soda (dis- solved in the milk) teaspoon ginger cups flour little salt cup molasses / cup sour milk put soda in milk. mix eggs and sugar. add melted butter, then add flour. put molasses in before flour. mrs. william e. cleary. gingerbread i boil i cup sugar (cream) tablespoon butter (cream) tablespoon lard (cream) boil ii cups sifted flour teaspoons cinnamon teaspoons ginger teaspoons cloves teaspoon allspice pinch salt eggs cup sour milk cup molasses pour boil ii into boil i. add one teaspoonful baking soda, dissolved in one-quarter cup hot water. bake in large drip pan. mrs. schatvet. gingerbreads, cookies, wafers marshmallow gingerbread egg cup shortening teaspoons soda cup molasses teaspoon ginger cup sour milk cups flour marshmallows melt shortening and add molasses, egg well beaten, flour mixed and sifted with soda, salt, ginger, and sour milk. beat vigorously, turn into a buttered and floured dripping pan; bake in a moderate oven twenty- five minutes; remove from pan, cut in halves cross- wise and put marshmallows between layers. put in oven and let stand three minutes. remove to serving dish, cool slightly, cut in squares and serve with whipped cream, sweetened and flavored with vanilla. mrs. e. j. sheehan. molasses cake .cup molasses salt tablespoons shortening teaspoon ginger teaspoon soda (dis / teaspoon cinnamon solved in cup of boil. teaspoon nutmeg ing water) flour, to make a thin batter. mrs. wm. golfer. molasses spice cake eggs / cup lard cups flour cup brown sugar cup molasses / teaspoon salt cup sour milk one tablespoon ginger, cloves and cinnamon com- cook book bined, using more ginger than the other spices, one level teaspoon baking soda. dissolve soda in sour milk. bake in long shallow tin or muffin tins. chocolate icing. mrs. edmund c. babcock. soft molasses cake cup molasses pinch of salt and spice to cup light brown sugar taste / cup butter or crisco even dessertspoon of soda (dissolved in boil- cup cold water ing water) / cups flour mrs. malone. eggs soft gingerbread i cup molasses teaspoon allspice / cup sugar cups flour cup butter / teaspoons baking pow- der tablespoon ginger bake in shallow pans or gem pans in a moderate oven. mrs. c. m. laurence. eggs soft gingerbread ii cup molasses teaspoon ginger cup sour milk teaspoon soda / cup butter (hard or / teaspoon salt substitute) stir soda into the molasses until it foams, add sour milk, ginger, salt and melted butter. last of all add cakes “to be equal, physically and mentally, to our day's work, depends upon the food we eat.” angel cake the whites of eleven eggs, beaten very stiff; one cup of flour, one teaspoon cream of tartar, sifted to- gether many times. add one and one-half cups of sugar and one teaspoon vanilla. fold flour and sugar in the beaten eggs very carefully. bake in ungreased pan forty minutes in slow oven. after removing from the oven, turn upside down to cool. mrs. masters. three egg angel cake cup sugar teaspoon salt / cups flour cup scalded milk / teaspoon cream tar teaspoon flavoring (va- tar nilla or almond) teaspoons baking pow- whites of eggs der mix and sift the first five ingredients four times, add milk very slowly while still hot, beating continu- ally. add flavoring, mix well, and fold in whites of three eggs (beaten until light). turn into ungreased angel cake tin and bake in very slow oven about forty- five minutes. cakes chocolate cake i cup butter cup sugar teaspoons baking pow- der squares chocolate teaspoon vanilla eggs cup milk / cups pastry flour melt chocolate over hot water. cream butter, add sugar gradually and egg yolks beaten light. add milk and flour mixed with baking powder, then melted chocolate and vanilla. fold in egg whites beaten stiff. bake forty to sixty minutes in slow oven. chocolate cake ii pt. i cup sugar / cup sugar eggs (white beaten squares chocolate separately) / cup strong coffee teaspoons vanilla extract (boil to the consistency cup milk of cream) teaspoon soda pt. ii cups pastry flour / cup butter mix in order given, sifting soda and flour. add first part to second. bake about half hour in moderate oven. icing pound butter squares chocolate melt over boiling kettle. stir in about one pound confectioner's sugar and milk enough to make right consistency to spread. c. j. chase. cook book o chocolate cake Íii egg cup milk (or sour cream) large tablespoons cocoa or squares chocolate beat together and cook in double boiler stirring until it thickens. add one tablespoon bu bit of salt, one cup sugar and the other half cup of milk for sour cream). when cool add: cups flour, one heaping teaspoon baking powder, teaspoon vanilla. makes two layers. fill either with chocolate filling or plain white icing. mrs. o. e. edwards. chocolate cake iv cups granulated teaspoons baking pow- sugar der (level) / cup butter squares baker's choco- cup milk late and tablespoons cups flour sugar eggs (yolks and whites melted together in table- beaten separately) spoons milk and cooled cream butter and sugar, add yolks, milk and flour, with baking powder. stir in the melted chocolate mixture, and fold in the whites of the eggs. bake in medium oven in shallow pan about forty minutes. use white or chocolate frosting as preferred. mrs. b. g. blackmar. cook book boil just five minutes, then beat to a cream. split cake, spread each side with chocolate, then put cream between and replace. mrs. leonard hull smith. chocolate layer cake i eggs teaspoons royal baking cup sugar powder cup milk teaspoon salt cups flour teaspoon vanilla mix flour, salt and baking powder. beat egg yolks till thick. gradually add and beat in the sugar. add vanilla and milk, whites whipped stiff, and flour. bake in three layer cake pans in hot oven. put to- gether with chocolate filling. chocolate filling for cake cake baker's choco cup sugar late boil ten minutes cup water chocolate layer cake ti eggs cup sugar teaspoons baking pow- cup butter der / cup milk / cups flour cream butter, gradually beat in one-half of the sugar. beat egg yolks and other half of sugar to a cream. combine the two mixtures. fold in whites well beaten and flavor with one teaspoonful of almond extract. cakes egg filling squares baker's choco- cup confectioner's late sugar tablespoons milk speck salt teaspoon vanilla method melt chocolate over hot water, beat the egg until very light. gradually beat in sugar and milk. cook in double boiler until it thickens, stirring constantly. add vanilla. j. s. van brunt. cocoa cake stir four tablespoons of cocoa into one cup of milk. mix thoroughly and boil till thick. stir in two tea- spoons butter, one cup milk, two cups sugar, two tea- spoons vanilla. dissolve two teaspoons soda in hot water and add three cups flour. bake in three layers. filling small cup chopped raisins mixed with confectioner's sugar. wet with milk and warm enough to dissolve large teaspoonful of butter. gertrude suydam smith. cornell cake squares baker's choco- cup flour late teaspoon baking powder cup butter cup sour milk / cup boiling water stir into the milk one level teaspoonful of soda, one egg beaten and added. hot water will dissolve choco- late. mrs. daly. cakes / cup butter (dissolved in warm сир brown sugar water) cups flour / cup sweet milk scant teaspoon soda well beaten eggs teaspoon vanilla add first part when cool and bake in three layers. icing cups sugar cup water boil until it will thread, then add beaten whites of two eggs, and nuts if desired. flavor with vanilla, and beat until stiff. mary a. toon. devil's food cake egg a b cake baker's choco / cut sugar late ( teaspoons cocoa) / cup sour milk and / / cup sugar teaspoon baking soda / cup milk cups flour / teaspoon vanilla cook a until thick and set aside to cool. mix b. combine mixtures and bake in a slow oven. anna mae jefferies. yolk egg eagle cake / cup sugar teaspoon soda cup lard and butter cup sour milk (mixed) teaspoon cinnamon teaspoon cloves cup raisins / teaspoon nutmeg cups flour bake in moderate oven one hour. mrs. john muller. egg cakes very stiff cream and stir in, whip whites to a foam; add cream of tartar, and whip until very stiff; add milk, then the whites of eggs, then flour and flavoring, and stir very hard. put in a slow oven. will bake in about one hour. eleanor m. perry. form cake i / pound butter pound sugar eggs (yolks beaten to a cream) pound flour teaspoons baking powder cup milk pound currants pound raisins ounces citron one grated lemon rind, and lastly the whites beaten to a froth. bake one and one-half hours in medium oven. mrs. g. schoenleber. form cake ii cup sugar pound of butter (cream together) egg (beaten well) cup flour, teaspoon baking powder stirred in gradually cup milk pinch salt then add one egg well beaten to that, and bake in a hot oven for thirty minutes. (mrs.) a. j. wolcott. cakes the cleaned currants, chopped peel, blanched and cut almonds. mix the yolks of eggs and milk together, add this to the above mixture with the flour, adding liquid and flour alternately. beat for twenty minutes, then add the whites of eggs (one beaten to a stiff froth) very gently, and last of all stir in the baking powder. place in a lined tin, bake in moderate oven. mrs. p. warwick. english fruit cake ii pound flour / pound butter or pound butter and pound lard or crisco ounces sugar pound seedless raisins or / pound raisins and pound currants teaspoons baking pow- der / teaspoon salt / grated nutmeg ounces lemon peel candied) eggs about / cup milk mix flour and dry ingredients well together. pick over raisins to remove stems and wash and dry cur- rants. rub shortening into flour mixture until fine and crumbly. add fruit and lemon-peel cut up very fine. beat eggs well, and add to dry mixture, and add enough milk to make it fairly soft, but not too soft, else the fruit will sink to the bottom. a little lemon essence should be added to the eggs. bake in a bread tin, well greased, for about two hours, in a rather slow oven. the gas should be cakes powder into the currant cake. we are beating in a great many air-bubbles. when the cake goes into the oven, the heat causes the air-bubbles to expand, and makes the cake very light. when the eggs are well beaten, take out the egg-beater and substitute the iron- spoon. sift in the flour and baking powder, fill up the basin in the left hand, and mix in the flour very gently. it must not be stirred or pressed, but turned over spoonful by spoonful. pour into the shallow tin and bake five minutes. have ready a clean sheet of paper, on which is sprinkled a little sugar. put a little jam into the cup, and work it so that it will spread easily. turn the roll on to the sugar, spread quickly with the jam and roll up. a large tablespoonful of dry substance is one ounce. whatever is baked with baking powder should be put into the oven at once, or the effervescence wears off. when baking powder is moistened it effervesces just like soda-water. the cake must be put into the oven while the baking powder is effervescing. mrs. jefferson. jelly cake beat three eggs well, whites and yolks separately. take a cup of fine white sugar and beat it well with yolks and one cup sifted flour, stirred in gently; then stir in whites a little at a time, teaspoonful baking powder, one tablespoon milk, pour into three jelly cake plates and bake from five to ten minutes in a well heated oven. when cold, spread with currant cook book even teaspoons baking cup milk powder tablespoon lemon extract / cup butter mrs. f. e. grauwiller. marbled cake one. this is made in separate batters, a dark and a light for the dark one, take half cup butter, one cup brown sugar, two and one-half cups flour, one tea- spoon royal baking powder, yolks of four eggs, half cup milk, one teaspoon each extract cinnamon, cloves and allspice. for the light one take half cup butter, one cup sugar, two and one-half cups flour, one tea- spoon royal baking powder, whites of four eggs, half cup milk, one teaspoon extract lemon. both batters are made by rubbing the butter and sugar to a cream, adding the eggs, beating a few minutes, then adding the flour, sifted with the powder, the extracts and milk, and mixing to obtain a smooth and rather firm batter. have a paper-lined tin. with a spoon, drop the two batters alternately into it. bake in quick oven thirty-five minutes. mrs. cornelius j. cleary. mocha tart egg cup flour teaspoon baking powder tablespoons strong, cold coffee cup powdered sugar these are stirred to a cream separate five eggs (beat whites to a froth) bake in two layers, cakes filling whip one-half pint of cream, sugar to taste, and three tablespoons strong coffee. mrs. schoenleber. nut cake cup butter cups flour cup sugar teaspoons baking pow- teaspoon lemon juice der eggs (well beaten) salt and milk to moisten filling / pint sour cream pound walnuts (chopped cup sugar fine) boil twenty minutes. mrs. a. e. duncan. nut cake (without flour) pound hazelnuts eggs (whites and yolks (ground) beaten separately) teaspoon baking powder cup sugar bake in moderate oven forty-five minutes. mrs. e. w. kennedy. eggs loaf nut cake cup butter / cup milk cup sugar teaspoon baking powder cups flour teaspoon vanilla stir until creamy, then add one cup chopped wal- nuts and hazelnuts. bake in loaf mrs. h. b. rebers. cook book nut tea cake cup light brown egg yolk sugar cups flour / cup butter teaspoons baking pow- / cup sweet milk der egg whites cup nuts cream butter and sugar. add milk and eggs. stir flour, baking powder and nuts. bake in moderate oven. makes about twenty-three drop cakes. mrs. c. s. warbasse. peach or apple cake two tablespoons of sugar, butter size of an egg; cream together, add one beaten egg and a little salt, two tablespoons milk, five tablespoons flour, one tea- spoon baking powder. slice peaches or apples and arrange in rows on top. bake twenty-five minutes. serve with cream. mrs. william flanagan. potato cake that will remain fresh cups sugar teaspoons baking pow- cup butter der cup hot mashed pota squares grated choco- toes late / cup sweet milk cup walnuts cups flour teaspoon cinnamon teaspoon cloves / teaspoon nutmeg cream the butter and sugar, add the beaten yolks, then the flour that has been sifted with the baking eggs cook book color, gradually beat in the sugar and grated rind of lemon, then the lemon juice. beat the whites of eggs until very light, cut and fold parts of whites into the yolks and sugar, add flour and salt, add rest of egg whites to this mixture. bake in an ungreased pan about minutes in a slow oven. mrs. j. pearson. sponge cake ii eggs / cups flour cups sugar (granu- teaspoon cream of tar- lated) tar flavor to taste separate the whites and yolks. beat the whites about half, then add the cream of tartar and beat until the whites are stiff. then fold in the sugar gradually, then the yolks that have been beaten to a cream. (sift the flour five times and then measure.) fold in the flour a little at a time, being careful not to beat it. bake in a moderate oven from fifty to sixty minutes. eleanor m. perry. sponge cake iii eggs cup sugar teaspoon vanilla cup flour beat eggs very light. add sugar, flour and flavor- ing. bake in moderate oven fifteen minutes. mrs. h. e. worthington. cook book sift together flour and baking powder and add alter- nately to this mixture a little at a time with the milk. bake in a moderate oven about thirty-five minutes. mrs. i. pearson. surprise cake eggs teaspoon baking powder cup sugar pinch salt cup flour cup boiling water pour water in slowly last of all. beat well. mrs. c. a. smith. yolks eggs velvet cake cup butter / cup cornstarch / cups sugar teaspoons baking pow- der / cup cold water whites of eggs / cups flour / cup almonds (blanched and shredded) cream the butter, add sugar gradually, yolks of eggs well beaten, and water. mix and sift flour, corn- starch, and add baking powder and add to first mix- ture; then add whites of eggs beaten until stiff. after putting in pan, cover with almonds and sprinkle with powder sugar. bake forty minutes in moderate oven. katharine r. bennett. walnut cake pound walnuts teaspoon vanilla (ground) teaspoon flour (heaping) cup sugar teaspoon baking powder (small) cream sugar and yolks of eggs very lightly; then eggs cakes add the beaten whites, the extract, then the walnuts dredged with the sifted flour and baking powder. bake in layer tins. use whipped cream for filling and on top. mrs. robert adams. war cake mon cups brown sugar teaspoon ground cinna- package raisins tablespoons lard teaspoon ground cloves cups hot water / teaspoon ground nut- meg boil together five minutes. when cool, add two cups flour, one teaspoon soda dissolved in hot water, chopped nuts. bake slowly one hour. mrs. j. hopewell, white cake cup butter cups flour cups sugar teaspoon baking powder cup milk eggs (whites) bake in two sheets, put together with half pint of cream, three yolks of eggs well beaten, two tablespoons sugar, one teaspoon of cornstarch dissolved in a little cold milk. boil in double boiler, and when cool add one-half pound blanched almonds chopped and a little almond flavoring. stick blanched almonds over the top and cover with thick whipped cream. mrs. jeanie g. townsend. cook book strawberry shortcake sift: pint flour heaping teaspoon sugar teaspoons baking pow- heaping teaspoon salt der mix with this: small cup butter (firm) pint cold boiled milk the mixing should be done with a knife rapidly. place the paste in a floured pastry board, turning it about until it is covered with flour. roll it out to the thickness of half an inch and put in a round pan. split and form two layers with berries between and on top. mrs. l. h. smith. candy “sweetmeats, messengers of strong prevailment in unhard- ened youth.” shakespeare. butter scotch three and one-half cups of granulated sugar, half pound of butter, large spoonful vinegar and teaspoon vanilla, also cup of water. stir until melted, but not after that, or it will turn to sugar. when it spins a thread in a cup of cold water it is done. it should be a light brown color. pour into buttered tin. mrs. john glen. butter scotch tablespoons sugar tablespoon butter tablespoons molasses tablespoons water pinch soda boil until it hardens when tested in cold water. mrs. henry f. wood. chocolate caramels i cup grated chocolate cup brown sugar cup molasses cups sweet milk boil until it hardens. then add a piece of butter size of an egg and one cup of chopped english walnuts. pour into a buttered pan, and when partly cold cut in squares. mrs. john muller, candy to knead. shape into balls, flatten and place halves of walnuts opposite each other on each piece. some- times all the sugar will not be required. elizabeth h. dee. fondant for cream candies to one pound of granulated sugar, add three-quart- ers cup of boiling water, and stir until the sugar is dissolved. let the syrup boil about six minutes, and dip a fork into it. try this, holding up the fork and watching the syrup on the point, until this spins a thread. . test it by dipping it into cold water. when it can be made into a soft ball, turn it on a platter which has been brushed with butter. do not stir sugar when boiling, or when pouring it out scrape sides of saucepan. when syrup on platter is warm, stir it (wooden spoon preferable), until it begins to crumble. knead it in the hands, pack in a bowl and cover with a cloth that has been moistened. french vanilla cream white of one or more eggs, according to quantity you desire, add to it an equal quantity of cold water and stir in confectioner's sugar until you have it stiff enough to mould with fingers. flavor with vanilla, and mould into desired shapes. place on buttered plates or waxed paper and put aside to dry. cook book january thaw cups brown sugar pounds chopped wal- tablespoon butter nuts cup milk cook until it ropes from a spoon, beat until creamy, pour into buttered pan to cool. when cool, cut into squares. mrs. masters. sea foam cups brown sugar cup water tablespoon vinegar put in sauce-pan, heat gradually to boiling, stirring only until the sugar is dissolved, then boil without stirring until it forms a hard ball when dropped into cold water. remove it at once from fire, and when syrup stops boiling pour gradually into stiffy beaten whites of two eggs, beating constantly. continue the beating until the mixture will hold its shape and will not run out flat. then add teaspoon vanilla and one cup pecan nuts chopped. drop in small irregular piles on buttered paper. mrs. h. b. rebers. fruits preserved, canned, jellies and pickles cold catsup peck ripe tomatoes teaspoon red pepper cup chopped onions tablespoon mace cup salt tablespoon cinnamon cup sugar teaspoons cloves cup mustard seed quart vinegar teaspoons black pepper mix thoroughly and put into bottles. mrs. john miller. celery relish large ripe tomatoes pounds sugar large white onions cups vinegar green peppers tablespoons salt large bunches celery tablespoon celery salt boil until thick. put in air tight jars. catharine c. phillips. chile sauce i medium sized toma tablespoon ground cin- toes namon red peppers sweet tablespoon celery seed green peppers sweet tablespoon ground nut- large onions meg tablespoon ground cups of sugar cloves tablespoons salt cups of vinegar cook three hours, c. a. smith. cook book dried apricot conserve pound dried apricots whole orange ( cups) / cup nuts pint cold water cup corn syrup (light) cup raisins soak apricots over night in cold water. next morn- ing add raisins, lemon juice, orange sliced, very thin, with slices cut in small pieces, and corn syrup. bring to boiling point and simmer for about one and one- quarter hours. add nuts fifteen minutes before tak- ing from fire. mrs. genevieve fitzgerald. eastern conserve large bottle maraschino pound sugar cherries oranges pound seeded raisins / pound preserved ginger cut cherries and raisins in halves and put in sauce- pan, add sugar and ginger. cook slowly until thick, then add grated rinds, pulp and strained juice of the oranges. cook ten minutes longer, seal in small jars. mrs. w. g. fisher. grape conserve pounds grapes pounds sugar pounds raisins pound english walnuts large oranges cook three-quarters of an hour. mrs. j. j. smith. fruits, jellies and pickles grape conserve quarts grapes quarts sugar pound nut meats pound raisins oranges pulp and seed grapes, peel the oranges, drain skins and put through a grinder: raisins, skins and pulp of oranges. add pulp of grapes and sugar. cook slowly thirty minutes. k. r. bennett. green tomato conserve six pounds green tomatoes sliced, pour boiling water over them, drain and add three pounds sugar, one and one-half lemons (chopped), one cup of vinegar, one dessertspoonful cloves and cinnamon each. boil three hours. when nearly done add half pound chopped raisins. put in glasses and when cool, top with para- fine. mrs. w. s. gedney. peach conserve dozen large peaches / pound pecans dozen oranges / cup karo syrup cups sugar slice peaches and oranges, cut orange peel very fine, add sugar, syrup, nuts. cook all together until thick, jar and seal. mrs. c. s. humphrey. rhubarb conserve one quart of rhubarb cut in fine pieces, add pulp juice and rind of one orange, add five or more blanched cook book almonds, chopped fine, half cup chopped raisins, two pounds of sugar. cook slowly until thick. mrs. geo. schlegel, spiced currants pounds currants pint vinegar pounds sugar teaspoons cinnamon teaspoons cloves boil all together slowly two hours. mrs. k. f. mcmahon. grape jam separate skins from pulp of concord grapes. put pulp in kettle with one cup of water. heat, then press through coarse sieve to remove seeds, add skins, weigh; to each pound of grapes add three-quarter pound of sugar and enough water to prevent burning. cook gently three-quarter hour. put up air tight. mrs. j. phillips. peach and pineapple jam pineapple or cans pounds sugar pineapple pounds peaches cook together until thick. mrs. g. townsend. strawberry and rhubarb jam equal quantities of strawberries and rhubarb. do not skin the rhubarb, cut in inch pieces, wash a few berries to get juice, add pound of sugar for pound of cook book raspberry and currant jelly quarts raspberries quarts currants wash and remove stems, cover with water and cook slowly, until all juice is removed from fruit. place in jelly bag and let drip, add three-quarters cup of sugar to each cup of juice (sugar should be heated). place on stove, boil for twenty minutes. pour into sterilized glasses and seal. mrs. p. h. cogan. three fruit jelly pears pounds grapes apples wash and cut fruit into small pieces (do not peel) and boil until all is a soft pulp. squeeze through cloth, measure, and add four-fifths the amount of sugar. boil until thick and bottle while hot. mrs. carl bergman. marmalade oranges grape fruit lemon cut all into pieces, add three quarts of water. let stand twenty-four hours, then boil until skin is tender. stand twenty-four hours more, add five pounds sugar, and cook until a little thick, three-quarters to one hour. mrs. alfred h. munkenbeck. cook book orange marmalade ii pounds young car cups karo corn syrup rots orange cup sugar lemon cup water pour hot water over carrots, then cool, and scrape. put through meat chopper with the rind of orange and lemon which has been peeled, save juice, add carrots, sugar and syrup, and boil one hour or until consistency of marmalade. mrs. genevieve fitzgerald. orange marmalade iii grape fruit oranges lemon first day slice fruits across in thin slices, cover with two quarts cold water and set away in covered dish. second day cook gently in the water for half hour until it thickens, then set away covered. third day add four pounds of sugar and boil until it jellies, about one and one-half hours. makes fifteen jars marmalade. mrs. o. e. edwards. orange marmalade iv oranges lemons pounds sugar quart water slice food through food chopper, avoid seeds, add water. cook half hour, stand away for twenty-four hours. then add sugar, and boil half hour more; it is then ready to pour into glasses. anna b. o'leary. fruits, jellies and pickles peach marmalade peaches lemon (juice) oranges (chopped) / pounds sugar put all together and let stand for one hour. cook slowly forty minutes. mrs. k. f. mcmahon. rhubarb and fig marmalade pounds rhubarb (cut pound figs (cut fine) fine) pounds sugar mix ingredients together and let stand twenty-four hours. bring to a boil and cook slowly for one hour after boiling point is reached. member. cranberry relish quarts cranberries / pounds sugar pound raisins teaspoon each ginger, cloves, cinnamon cook to a marmalade. rind of oranges (chopped) juice oranges cup vinegar mrs. robert adams. spiced grapes prepare the grapes as for preserving by removing the skins, boiling the pulp and straining out the seeds. to seven pounds of fruit (weighed before the seeds are removed) add a cupful strong vinegar, a cupful grape juice taken from the grapes used for preserves, two ounces of cinnamon, one ounce of cloves. tie the spices in a cloth so they can be removed, three and fruits, jellies and pickles mustard pickles ii quart small onions (whole) quarts large onions (chopped) quarts green peppers (sweet) quarts red peppers (sweet) quart string beans (green) quarts green tomatoes quarts small cucumbers quarts cut large cucum- bers heads cauliflower mix all together and cover with a brine (strong enough to float an egg). let stand over night. put all on stove in the morning and let come to a boil. pour off and drain. add two quarts vinegar. mix a paste of: tablespoons flour tablespoon turmeric pow- tablespoons mustard der cups sugar stir paste into the pickle. let come to a boil and bottle. mrs. r. a. sewell. sweet pickled peaches quarts peaches pounds sugar stick cinnamon cups vinegar a few cloves cook sugar and vinegar to a syrup, adding cloves and cinnamon. peel peaches and cook gently in the boiling syrup until tender. lift carefully into steril- ized jars. boil syrup down a little, pour over the fruit and seal immediately. mrs. valentine. cook book pear pickles pounds pears pounds sugar pint vinegar stick two or three cloves in each pear, add a few sticks of cinnamon, cook until tender, take them out on platter to cool. when cool, put into jars. pour the cold syrup over, let them stand twenty-four hours, then seal up. this is a good rate for all fruit pickles, if wanted rich, if not use less sugar. mrs. jefferson. pepper relish dozen green peppers large onions dozen red pepprs put through meat grinder, cover with boiling water, let stand for five minutes. drain water off. then cover again with boiling water and let stand ten min- utes. drain water off again. add: cups sugar tablespoons salt cups vinegar then boil for fifteen minutes and can while hot. remove seeds from peppers. mrs. g. h. ding. pepper hash i large cabbage dozen red sweet pep- onions pers dozen green sweet pep- scant quart sugar pers tablespoon celery seed cup mustard seed fruits, jellies and pickles chop cabbage, onions and peppers. spread over half cup salt. let stand over night. drain next day and add sugar and spices. cover with cold vinegar. pack in bottles or jars. do not boil. mrs. edmund c. babcock. pepper hash ii mon green peppers cups sugar (sweet) even tablespoons cinna- red peppers (sweet) large onions even tablespoons allspice tablespoons salt quart of vinegar chop all together and let boil twenty minutes. mrs. jennie v. b. cropsey. picalilly peck green tomatoes quarts vinegar quarts onions tablespoons mixed whole cups salt spice quarts water pounds brown sugar chop tomatoes and onion, put on them two cups of salt and let stand over night. drain, add two quarts water and one quart vinegar, boil fifteen minutes and drain. then add the two quarts of vine- gar, two pounds brown sugar and spices, and boil slowly for half hour or a little longer until thick. mrs. geo. schlegel, cook book rummage pickle quarts green tomatoes large cucumber quart red tomatoes cup salt green peppers pints vinegar small bunches celery pounds brown sugar large onions teaspoon mustard sweet red peppers teaspoon pepper small head cabbage chop all vegetables and sprinkle with salt. cover and let stand over night. drain in the morning and add brown sugar, mustard, pepper and vinegar. cook for one hour or until clear. seal as usual. mrs. carl bergmann. tomato sweet pickles fifteen pounds sliced green tomatoes, let stand over night with a little salt; drain. pounds sugar ounce ground cloves quart best vinegar ounces ground cinnamon (tie the spices in cloth bags) boil fifteen or twenty minutes, skim out tomatoes and boil syrup till thick, then pour over tomatoes. mrs. w. l. morehouse. sweet green tomato pickle slice green tomatoes / inch thick. weigh them. cover with cold brine, add a pinch of soda and sim- mer until very tender. drain and cool, and put in a stone crock. fruits, jellies and pickles bordeaux sauce put through the chopper: heads cabbage ounce turmeric powder green peppers pounds white sugar or quarts green to quarts cider vinegar matoes salt to taste onions mix and boil of an hour. mrs. alfred h. munkenbeck. sun preserved strawberries weigh fruit and put into a preserving kettle, add pound of sugar to each pound of berries and let stand over night to draw own syrup. heat to boil- ing point slowly and boil or minutes. skim and pour into platters, cover with glass and place out in the sun or days until thick as desired. early richmond or sour cherries are delicious preserved in mrs. skidmore. this way. miscellaneous “they eat, they drink and in communion sweet, quaff im- mortality and joy." milton. a luncheon special cover buttered toast with tomatoes, canned or fresh, and follow with sliced cheese. put under broiler un- til cheese is melted and slightly toasted. a dash of paprika or pimento cheese adds flavor. l. m. wood. bar le duc to a scant bowl of currants allow a heaping bowl of sugar, put enough water on sugar to dissolve it and boil to a nice syrup or about minutes, put in cur- rants and boil / hour. put in glasses and seal, serve with cream cheese. mrs. alfred h. munkenbeck. cheese crackers i eggs cups grated cheese cups milk tablespoon sugar teaspoon mustard / teaspoon salt small piece butter boil in double boiler until thick as cream. spread on crackers. mrs. john muller. - miscellaneous cheese crackers ii take a dozen saltine crackers and butter lightly. grate a quarter pound of american cheese-spread cheese on buttered crackers half an inch thick. place in hot oven for about fifteen minutes until cheese is crisp on top. serve hot or cold. (miss) k. r. bennett. eggs cheese fondu cup scalded milk cup soft bread crumbs cup mild cheese (cut in tablespoon butter small pieces) / teaspoon salt scald together first three ingredients, add butter, salt and beaten yolks. fold in beaten whites and pour in a buttered baking dish or ramekins and bake twenty minutes. mrs. henry firth wood. cheese paste pound sharp cheese pint milk tablespoons flour heaping tablespoon but- ter blend milk and flour and butter. add cheese which has been diced, cook till it is a smooth paste. may be flavored with mustard, paprika or worcestershire sauce. this is very nice, as a rarebit over toast, or between crackers for a sandwich. nellie c. burns. cook book cheese puff cut into "fingers' five, thick, well buttered slices of bread. put into a baking dish, in layers, covering each layer with a generous covering of grated ameri- can cheese. beat well two eggs, one-half teaspoonful of salt, and one cup of milk. pour over the bread and cheese, and bake twenty minutes in a moderate oven. mrs. e. f. whitaker. cheese souffle i yolks eggs whites eggs tablespoons butter cup grated old english tablespoons flour or young american / cup scalded milk cheese / teaspoon salt few grains cayenne melt butter and flour; when well mixed, add gradu- ally scalded milk. then add salt, cayenne, and cheese. remove from fire. add yolks of eggs, beaten un- til lemon colored. cool mixture and cut and fold in whites of eggs, beaten until stiff and dry. pour into buttered baking dish and bake twenty minutes in a slow oven. serve at once. k. r. bennett. cheese souffle ii cup grated cheese / teaspoon salt and cups bread squares pinch pepper tablespoons butter cups milk mix well, grease baking dish and bake thirty min- utes. serve at once. mrs. e. schatvet, eggs miscellaneous cheese souffle iii three slices of bread, buttered and placed in pud- ding dish, butter side down-sprinkle over this / pound of grated cheese, seasoned with salt and pap- rika. beat two eggs, add / cups of milk, pour over bread and let stand one hour or more. bake in hot oven twenty or thirty minutes. j. l. b. cropsey. cheese souffle iv blend together: tablespoons butter tablespoons flour and stir in cup hot milk beat separately the whites and yolks of eggs. add yolks to the above, then cup of grated cheese, salt and paprika and last the whites of eggs. bake in buttered dish in hot oven twenty minutes. w. g. fisher. cheese straws cup flour / cup grated cheese cup lard / teaspoon salt cup water dash paprika sift flour, add salt, cut in the shortening, add water slowly, mix with fork and add cheese, paprika, mix- ing in well. roll one-quarter inch thick. cut and bake on baking sheet. mrs. h. e. seal, cook book cheese toast cup grated cheese tablespoons butter tablespoons flour (level measure) (level measure) cup milk make a cream sauce with butter, flour and milk; season with salt, and half teaspoon worcestershire sauce. when well thickened add cheese and stir un- til it is melted. serve on toast. dust with paprika. mrs. b. g. blackman. cheese toasties spread whole wheat bread with cream cheese that has been thoroughly mixed with french dressing. press two slices together, in sandwich form, and toast both sides of the sandwich. member. creamed eggs place hard boiled egg in ramekin, cover with a cream sauce to which a little paprika, grated cheese and butter have been added. place under low flame in gas oven for ten minutes until brown. mrs. henri pressprich. fruit cocktail bananas (sliced) apples peaches pint loganberry juice oranges sufficient sugar to make liquor sweet and like syrup. place in deep dish and permit it to stand until sugar miscellaneous is in syrup form. place on ice. glasses. serve in sherbet miss sowe. lemon cheese one pound of loaf sugar, add the juice of lemons and the rind of three rubbed from the fruit with the sugar, eggs leaving out the whites of , and pound of butter. put all together into a pan and simmer over a slow fire till it becomes like honey, fill into small jars. will keep for weeks if sealed. caroline a. amend. montauk sandwiches spread on thin slices of bread, with the crusts trimmed off, the following mixture: beaten egg, a “snappy” cheese crumbled fine, a half teaspoon of mustard, a little salt and pepper, a bit of worcester- shire sauce. put a slice of bacon across the top of each and bake in the oven until the bread is well browned. serve hot. mrs. j. m. wheeden. pimento cheese can pimentos pound cheese can evaporated cream teaspoon salt cut up cheese in cream and heat. when dissolved, add chopped pimentos. put in small jars, cover with paraffine. keep in cool place. mrs. g. e. swenson. cook book quince honey cups water cups sugar boil to a thick syrup, then add cups of grated quince and boil to minutes. mrs. j. j. daly. rice and cheese cups cold boiled rice pound cheese can tomatoes cut up cheese in tomatoes and heat slowly until no lumps remain. add rice and pour into baking dish. cover with bread crumbs. bake one-half hour. mrs. g. f. swenson. sandwich fillings banana and nut paste one banana, cup crushed peanuts, little salt, work into paste and spread on buttered bread. mrs. e. j. woodworth, cheese blend for sandwiches / cream cheese tablespoons melted butter / cup cooked salad dressing, chopped olives, chopped sweet peppers / sheffield cheese nan bothfeld. date paste mix equal parts of stoned dates and chopped nut meats, form paste with top milk, little salt. spread on buttered bread. mrs. e. j. woodworth. pimento and cheese paste mix equal parts of cream cheese and chopped pi- mentos with salt, pepper and salad dressing to form paste thick enough to spread on thin slices of bread. mrs. e. j. woodworth. sandwich fillings break cheese in small pieces or if hard grate it. put with milk in double boiler. mix mustard, salt and pepper. add: egg and beat well. when cheese is melted stir in egg mixture and but- ter. cook until it thickens slightly. pour over the toast. mrs. a. g. mclaughlin. sauce welsh rarebit ii ounces butter tablespoon each salt, pounds cheese mustard, worcestershire quart milk eggs (yolks) teaspoon pepper or tablespoon cornstarch cayenne put butter, cheese, salt, pepper, mustard and wor- cestershire sauce together in a saucepan over a brisk fire. when it is about dissolved add milk and stir un- til dissolved. then add egg yolks and the dissolved cornstarch beaten together. stir until like thick cream. serve very hot. mrs. chas. fisher. welsh rarebit with tomato can tomato soup or cut fine) (heated) pinch salt and a little pep- pound cheese (grated per mix all in pan and cook till smooth, then pour over crackers or toast. mrs. w. l. morehouse. winter lunch dish can tomatoes green pepper (shred- onion (minced) ded) tablespoons rice cook hours. member. helpful hints weights and measures two tablespoons, well rounded, of powdered sugar or flour, weigh one ounce. one tablespoon, well rounded, soft butter, weighs one ounce. soft butter, size of an egg, weighs two ounces. seven ( ) tablespoons of granulated sugar, heaping, equal one teacup. five ( ) tablespoons of sifted flour or meal, heap- ing, equal one teacup. four ( ) tablespoons soft butter, well heaped, equal one teacup. three ( ) tablespoons grated chocolate, weighs one ounce. hints on refreshments allow quart of oysters to every four persons. allow quarts of oysters to every persons. six chickens and heads of celery for guests, for chicken salad. three gallons of ice cream for guests. one hundred and twenty sandwiches for guests. about pounds butter for this many sandwiches. one quart salad makes portions. helpful hints one quart ice cream makes portions. one gallon liquid makes portions. mrs. henry firth wood. common stains, how to remove them blood and meat juice use cold water; soap and cold water; or starch paste. bluing-use boiling water. chocolate and cocoa-use borax and cold water; bleach if necessary. coffee and tea (clear)—use boiling water; bleach if necessary. coffee and tea (with cream)-use cold water, then boiling water; bleach if necessary. cream and milk-use cold water, then soap and cold water. egg-use cold water. fruit and fruit juices-use boiling water; bleach if necessary. grass—use cold water; soap and cold water; alco- hol; or a bleaching agent. grease and oils--use french chalk, blotting paper, or other absorbent; or warm water and soap; or gaso- line, benzine or carbon tetrachloride. iodine--use warm water and soap; alcohol; or am- monia. ink—try cold water; then use an acid or bleach if necessary. iron-use oxalic acid; hydrochloric acid; salts of lemon; or lemon juice and salt. helpful hints to wash woolen blankets dissolve cake ivory soap and tablespoons of borax in little hot water, put same in tub of cold water, enough to cover blankets well. let soak over night, squeeze out and put through another water (cold) with a little borax and squeeze out, then through another cold water and hang out. do not wring them. mrs. w. s. gedney. drinks two cups of grapes yield one-half cup of juice. to improve this add the juice from one pint of cranber- ries to one gallon of grape juice just before adding sugar. mrs. c. fisher. lime fizz half jigger of lime juice, half white grape juice, half spoon sugar, white of one egg, dash of pineapple juice frappé, fizz with siphon. loganberry fizz-fizz glass juice of half lime, split loganberry, half spoon sugar, frappé, fizz with siphon. loganberry rickey juice of half lime, split loganberry juice, lump of ice. mrs. j. j. o'leary, mint tango (cozy corner) make a syrup of cups water and cups sugar. boil about minutes. bruise and cut fine with scissors cups mint leaves which have been dried and washed. mix with the mint the juice and rind of lemons and pour the boiling syrup over, let stand several hours or better, over night, then strain. plenty of chopped ice and when serving mix with equal parts of ginger ale. gladys họman, cook book orange fizz fizz glass juice of one orange, dash of lemon juice, half tea- spoon sugar, dash pineapple juice, frappé, fizz with siphon. pineapple cocktail cocktail glass one jigger of pineapple juice, dash of orange juice, juice half lime, frappé. pineapple fizz-fizz glass juice of half lemon, jigger of pineapple juice, half teaspoon sugar, three sprigs mint, frappé, fizz with siphon. mrs. j. j. o'leary. i pray you! o excellent wife! cumber not yourself and me to get a curiously rich dinner for this man and woman who have just alighted at our gate ... these things, if ey are desirous of them, they can get for a few shillings at any vil- lage inn; but rather let that stranger see, if he will, in your looks, accents and behavior, your heart and earnestness, your thought and will, that which he cannot buy at any price in any city, and which he may travel miles and dine sparely and sleep hardly to behold.-emerson. index raisin bread raised doughnuts rolled oats bread rye muffins scotch short-bread spanish bun sweet rusk the prize doughnut. waffles i waffles ii war buns water bread whole wheat bread.. breads: berry muffins biscuit boston brown bread.. bran bread bran muffins bread crumb pancakes breakfast crumbcake. breakfast puffs or pop- overs brown bread i. brown bread ii. coffee cake i. coffee cake ii. corn bread i.. corn bread ii corn muffins crumb cake crullers crumbs currant biscuit dream biscuit french crumb cake. golden corn cake... milk and water bread new england popovers nut bread i.. nut bread ii. nut bread iii. nut bread iv. oatmeal bread i. oatmeal bread ii. one egg muffins parker house rolls. peanut butter bread. popovers quick breakfast puffs quick coffee cake.... quick graham bread. cakes: angel cake angel cake, three egg angel cake dessert... apple cake apple cake, top for.. apple sauce cake.... boiled raisin cake... butter substitute cakes buttermilk cake caramel cake chocolate cake i. chocolate cake ii.... chocolate cake iii.... chocolate cake iv. chocolate cream cake i chocolate cream cake ii .. chocolate layer cake i chocolate layer cake ii cocoa cake cornell cake cream cake i. index sunshine cake surprise cake velvet cake walnut cake war cake white cake cake fillings: fig filling filling for fudge cake frosting for plain loaf mocha filling simple white moun- tain icing white mountain cream ..... cream cake ii. devil's cake devil's food cake.. eagle cake eggless cake eggless, milkless, but- terless cake fairy loaf cake form cake i form cake ii fruit cake fruit cake, black. fruit cake, english i. fruit cake, english ii fudge cake jam roll jelly cake jelly roll layer cake, economy. layer cake, simple... layer cake, sour milk with lemon lemon drop cake. marble cake marbled cake mocha tart nut cake nut cake (without flour) nut cake, loaf nut tea cake peach or apple cake.. potato cake that will remain fresh prune cake ribbon cake rice cake sally white cake. sour cream cake sponge cake, cozy corner sponge cake i. sponge cake ii. sponge cake iii. sponge cake, orange. . sultana cake candies: butter scotch i.. butter scotch ii. chocolate caramels i. chocolate caramels ii cocoanut cream creamed walnuts fondant for cream candies french vanilla cream. january thaw sea foam cheeses: cheese crackers i.... cheese crackers ii. cheese fonder cheese paste cheese puff cheese souffle i. cheese souffle ii. cheese souffle iii. cheese souffle iv. cheese straws cheese toast cheese toasties creamed eggs fruit cocktail lemon cheese montauk sandwiches.. index pimento cheese quince honey rice and cheese mushroom sauce oysters manhattan style salmon souffle shrimp wiggle drinks: dandelion fruit punch grape juice lime fizz loganberry fizz loganberry rickey mint tango orange fizz pineapple cocktail pineapple fizz fancy cakes: charlotte russe cake. cinnamon cakes cocoa wafers cream puffs crumb tarta macaroons macaroons, chocolate cocoanut macaroons, oatmeal i. macaroons, oatmeal ii macaroons, post toast- nut drops snow balls strawberry shortcake. fish: baked fish of any kind clams à la newburg. creamed oysters cucumber sauce deviled clams fish cakes fish sauce french panned oysters fried shrimp imitation lobster new- burg lobster à la newburg. fruits preserved, canned, jellies and pickles: catsup, cold celery relish chili sauce i. chili sauce ii. chili sauce iii. chili sauce fruit. chow-chow citron preserve conserve, cranberry . conserve, dried apri- cot conserve, eastern conserve, grape conserve, grape conserve, green to- mato conserve, peach conserve, rhubarb currants, spiced jam, grape jam, peach and pine- apple jam, strawberry and rhubarb jelly, bramble jelly, cranberry quince jelly, raspberry and apple jelly, raspberry and currant jelly, three fruit marmalade marmalade, carrot marmalade, grape fruit marmalade, orange i. marmalade, orange ii ies index tomato sweet green pickle tomato, sweet green. victory pickle watermelon, sweet pickled ham, philadelphia and baked ham baked loaf ham in casserole ham imperial scallop. ham mousse, epicu- rean sauce kidney stew, pork.. kidney and steak pie. lamb, cold chops in aspic lamb or veal cro- quettes lamb, crown roast. lamb, loin of . lamb terrapin mint jelly liver en casserole.. mutton stew with po- tatoes pork chops deviled. philadelphia pepper pot veal birds veal loaf veal mock birds.. veal patties pies: banana meringue cocoanut dutch apple green tomato mince meat good canned pumpkin lemon i lemon ii . lemon iii lemon iv lemon cream lemon meringue lemon tarts mince meat mock cherry mock mince pie crust pumpkin i pumpkin ii rice cocoanut raisin sour cream tart. sweet potato miscellaneous: a luncheon special... bar le duc pickles: cranberry relish grapes, spiced indiana pickles mustard pickles i. mustard pickles ii. pear pickles pepper relish pepper hash i. pepper hash ii. picalilly pickled peaches, sweet rummage pickle tomato sweet pickles. poultry: baltimore chicken chicken pie chicken and rice en casserole (spanish style) chicken creole jellied chicken turkey scallop victoria chicken virginia stew index mas puddings: almond custard apple custard apple pudding bellevue pudding blanc mange bocados de reina (food for a queen). bread and butter pud- ding bread pudding bread pudding, sur- prise carrot pudding, steamed charlotte russe i. charlotte russe ii. chocolate pudding, steamed i chocolate pudding, steamed ii christmas pudding cocoanut pudding coffee flummery (des- sert) dandy pudding danish dessert date dessert date pudding date torte farina with dates. fig pudding i. fig pudding ii. fig pudding iii. fruit pudding, boiled. graham pudding indian pudding macaroon cream, french macaroon pudding manhattan pudding marmalade pudding marshmallow fluff marshmallow pudding nut and date pud- ding nut caramel pudding orange float orange pudding orange temptation peach pudding peach pudding, deli- cious pineapple delight plum pudding, christ- plum pudding, graham plum pudding, plain.. plum pudding, poor man's prune chip prune pudding rice pudding, creamy rice (dainty dessert) rice pudding, lemon. roly poly pudding... snow pudding spanish cream squash custard steamed cake steamed pudding with strawberry sauce... strawberry whip suet pudding swiss cream tapioca pudding, car- amel tapioca pudding, plum tortoni pudding yorkshire muffins yorkshire pudding salads: argyle autumn banana candle cucumber french fruit fruit i fruit ii macaroni index curried tomatoes delicious red cabbage dressed cabbage dressing for egg plant egg plant egg plant with cheese egg plant en casserole italian carrots italienne spaghetti lima beans with cheese macaroni with toma- toes and green pep- pers omelet with tomato sauce oven french fried po- tatoes potato cheese balls... potatoes in the half shell pot pourri juliet red cabbage red rarebit rice risetto rock crab (vege- table) spaghetti (mexican style) spaghetti and tomato. spanish rice string beans stuffed peppers stuffed potatoes tasty mashed potatoes our advertisers we ask favor for our advertisers, for tho few in number, yet they are of the representative few, a choice company, be it said and offering only the best. we can and do recommend every one of them, there- fore, to your careful attention. bay ridge auto service day or night service select limousines and touring cars to hire for all occasions special rates for shopping and wed- dings, etc. direct connections with all rail roads and steamship lines unutmamman d. haggerty – bay ridge ave. tel. shore road hubhalb olive oil dl brand finest quality french finest quality spanish margartenuinuinuinnnnnnnnnnn in one quart and one gallon tins initiatti francis . de luze & co. south william st. new york price list will be mailed on application iftthur mmmmmmmmm mammam bay ridge needs a hospital the completion of victory memorial hospital will supply this need. will you help? you can do so, by joining the hospital corporation --dues $ per year; or by joining the women's aux- iliary-dues $ per year. send your application for membership to victory memorial hospital seventh ave. and g nd st. brooklyn compliments of jas. a. walsh compliments of h. w. cook ummmmmmmmmmmmmmmmm tienen phone shore road sunshine market john semeraro, prop. fruits and vegetables groceries, imported macaroni and olive oil third avenue, brooklyn, n. y. a. t. sippel butcher third ave., phone shore road phone, bay ridge r. steen high grade meat market third avenue brooklyn, n. y. orders called for and delivered telephone, bay ridge william hopewell plumbing and gas fitting steam and hot water heating third avenue brooklyn, n. y. near th street jobbing promptly attended to phone shore road hummel & weber bakers pastry, pies and cakes hot rolls and bread times daily rd ave. brooklyn, n. y. compliments of umland-haslam successors to h. b. rebers grocer rd ave. shore road phone: shore road the admiration cleaning & dyeing est. third avenue near th st. brooklyn, n. y. if you want the best meat at the lowest prices go to the new economy market rd ave., cor. g nd heating by steam water vapor power plants ventilating john a. scollay, inc. - myrtle avenue brooklyn, n. y. index of advertisements admiration cleaning & household electric serv- dyeing establishment. ice co. american dock company hummel & weber andrews, g. kapham, m. black, c. m. bay ridge auto service mawer, colin d. co. bay ridge needs a hos mcateer, j. v. . , pital mittnight bros. blohm's brand, chas. a. new economy market ... curnow, chas. v. peterson bros. cook, h. w. pincus, a. j. cosira, dominick scollay, john a. de luze & co., francis . sippel, a. t. steen, r. forster, mrs. c. sunshine market ....... umland - haslam grove, t. r. guide printing & pub. co. hill, wm. j. hopewell, william walsh, jas. a. webster, a. a. winter, hans f. woodward, chas. j. maids' and matrons cookbook С. good things to eat and how to prepare them !!!" rec maids and matrons membership mrs. ben f. barnes mrs. j. c. woofter mrs. ralph stewart mrs. jas. stewart mrs. r. b. chadwick mrs. h. v. beck mrs. will morrison mrs. ora day mrs. j. r. connelly mrs. ethel poland mrs. burt dolph mrs. chas. v. parrott mrs. frank louis mrs. w. p. adams mrs. h. w. marshall mrs. j. l. horlacher mrs. s. e. keedy mrs. john gilaspie mrs. j. d. epard mrs. l. p. stewart mrs. carl deves mrs. j. a. seright mrs. h. e. ketchum mrs. harold e. sloan mrs. george mcadams mrs. harriet carnes mrs. guy epard mrs. f. n. bauer mrs. jack wolf mrs. robt. english mrs. g. w. love mrs. linnie montgomery mrs. rosa coil mrs. sarah miller mrs. harry wisdom miss amanda love miss minnie love miss helen ketchum miss nora poland miss winnie koontz miss mabel horlacher miss hilda parrott miss dorothy gilaspie miss edna jones mrs. walter g. chance mrs. frank dean mrs. r. a. white mrs. g. w. l. martin mrs. levi thomas mrs. myrtle perry mrs. g. w. capps mrs. cris jespersen mrs. will spaeth mrs. loren jones .. thomas county court house county officials a. a. gilaspie a. b. sargent c. m. crawford r. b. snell jessie jones representative .county clerk . county treasurer county treasurer-elect ....register of deeds . county superintendent .county attorney .probate judge county engineer .county sheriff lulu holmes e. f. beckner john maxwell w. o. williams john mallory board of commissioners roy leak h. v. beck ..first district, colby, kansas second district, colby, kansas .third district, brewster, kansas j. b. parker preface in offering this little book to the public we will say, by way of explanation, that it does not aim to be a complete cook book, but is a collection of recipes given us by our friends, which have been tried and found to be most satisfactory. we trust that this cook book will be of great value to the one whose hands it falls into, and will be a blessing to the man who partakes of the many good things taken herefrom. we therefore commend it, with the hope that it may be of assistance to all. attention we take pleasure in calling your attention to the advertisers represented in this book, whose willingness to assist has made it possible for us to publish this cook book. . maids' and matrons' cook book breads and sandwiches breads white bread soak yeast cake in about a pint of potato water; at noon add enough flour to make a thick batter, set aside to rise; in the evening it will be light, then add quart of warm water, a big handful of salt and flour to make a stiff batter. set in warm place to rise over night. in the morning stiffen, let rise once and mold into loaves, let rise again and bake hour. this makes loaves of bread and a large pan of cinnamon rolls. bread made in this way is wholesome and sweet because the starter is made fresh each time. i can use any kind of flour and have good bread following this recipe.—mrs. o. h. goellert. salt rising bread ( ) scald teacup of new milk, and when boiling stir in fresh corn meal to make thin batter; set yeast day before you bake and keep in a warm place. a very small quantity of light insuures good bread. in the morning if yeast is light, take a quart of hot water, put in pinch of salt and soda; when cool enough that it will not scald, stir in flour to make a stiff batter, then add yeast, set in warm place; when light have flour sifted and warm in bread pan, put in yeast with equal parts of new milk and warm water, make as stiff as can be stirred with a spoon. when sponge is light add one tablespoon of salt, three of sugar and a generous lump of lard. mix into loaves, using enough flour to mix nicely. this makes four loaves of bread. keep bread as warm as possi- ble without scalding.– * * salt rising bread ( ) put in a bowl tablespoons of corn meal, cup of flour, a pinch of salt; add enough warm water to make a medium thick batter. set the bowl in a pan of hot water (not hot enough to belle of the plains is the most delicious flour maids' and matrons' cook book knox gelatine is guaranteed to please or money back nut rolls dissolve cake yeast foam in cups warm milk, then add enough flour to make batter. let rise till morning. beat cup sugar and cup butter to a cream and add eggs well beaten. add to sponge with teaspoon of salt, cup chopped nuts, and enough flour to make soft dough. let rise till light and make into balls about the size of a large egg. set close together in greased pan and let rise till twice their bulk. brush with beaten white sprinkle with sugar and cinnamon and bake minutes. of egg, french biscuits * egg, cup milk, teaspoon salt, cup liquid yeast, cup sugar, tablespoon lard. add flour enough to make stiff batter, let rise over night. next morning work flour in to make dough, not too stiff to rise. roll, then cut with small biscuit cutter, place in greased pan; then take another biscuit, dip in melted butter and place on top of biscuit in pan. let rise, bake minutes.—* liquid yeast cup sugar, tablespoon salt, cake yeast foam dissolved in a little warm water. put this into a quart jar and fill with water; set in a moderately warm place until it ferments. when all this is used but cup, renew by adding a medium sized potato, cup sugar and tablespoon salt.* * * sour cream biscuits mix cups flour, cup sour cream, tablespoon lard, tea- spoon baking powder, teaspoon soda, teaspoon (scant) salt. roll to half inch in thickness. bake in quick oven. milk with a little shortening may be used in place of the cream.- corn bread (johnny cake) mix cups corn meal, cups flour, piece of butter size of an egg, eggs, teaspoon salt, tablespoon sugar, teaspoons baking powder; add milk to make a thin batter.-mrs. c. e. sears. belle of the plains is the most healthful flour maids' and matrons' cook book try knox acidulated gelatine with the lemon flavor enclosed steamed brown bread mix: cup flour, cup corn meal, cup sour milk, cup raisins, / cup molasses, teaspoon soda, teaspoon salt. beat well, pour into well oiled moulds and steam hours. bake in oven minutes to dry.--* * date nut bread cups flour, teaspoons baking powder, eggs, cup sugar, teaspoon salt, cups sweet milk, cup chopped nuts, cup chopped dates. nuts mixed with flour, baking powder and salt sifted in with flour, eggs well beaten. let stand minutes to rise. bake in slow oven.-mrs. alace pratt crumly. graham gems pint sour milk, teaspoon soda, tablespoons sugar, table- spoon melted butter, well beaten egg, flour to thicken to desired consistency. bake in well buttered pan.-mrs. e. n. glenn. buns ( ) cups sponge, cup cold water, / cup sugar, pinch of salt, tablespoons lard, enough flour to make a soft dough; treat the same as bread. when light cut out and let rise again for hours. bake in quick oven about minutes. this also makes good dough for raised doughnuts; instead of cutting out and bak- ing, cut them out with a doughnut cutter and fry in deep fat.—*** buns ( ) soak yeast cake in pint water at noon, and add pint mashed potatoes; at night add flour to make a sponge; in the morning take pint new milk, tablespoons sugar, tablespoon each of butter and sweet lard and a little salt; mix same as bread. let rise, knead down; let rise again, roll out, cut with a biscuit cutter; do not let them touch one another in the pan. let rise, and bake. when baked rub tops with butter. this recipe makes about dozen buns.- * belle of the plains is the purest flour made from wheat maids' and matrons' cook book wheat farms and ranches for sale in thomas county where people are prosperous and contented the knudson-gillispie land co. rexford, kansas rexford cafe r. p. parrott house mover the place to get good eats mrs. e. tracy rexford, kansas rexford, kansas •m. f. roller w. j. joseph general merchandise real estate and insurance rexford, kansas rexford, kansas fred a. williams e. c. white dealer in all grains shelf and heavy hardware stoves, harness, implements, paints, oils, windmills and pumps choice kansas milling wheat a specialty menlo, kansas menlo, kansas maids' and matrons' cook book the knox acidulated package contains flavoring and coloring bran gems ( ) cups bran, cups flour, teaspoon salt, tablespoons sugar, teaspoons baking powder, pint or more of pure sweet cream, eggs (add yolks first), cup chopped dates; flavor with vanilla. mix in order named and bake in individual tins.-mrs. edna stevens carpenter. bran gems ( ) mix: cup bran, cup flour, tablespoons sugar, heap teaspoons baking powder, teaspoon salt; add cup sweet milk or water, tablespoons shortening and egg; stir well and bake in hot oven in well greased gem pans. heat gem pans first. this makes dozen gems.-* * * oat meal muffins mix: cups oat meal soaked overnight in / cups sweet milk, eggs, tablespoons sugar, teaspoon salt, teaspoons baking powder, cup flour. bake in gem pans in hot oven.—mrs. s. r. epard. tea muffins cream tablespoons of butter with tablespoons of sugar; add egg, beaten light, and cup of milk. mix level teaspoons of baking powder and / teaspoon of salt with cups of sifted flour. beat vigorously. bake in muffin tins. boston brown bread pint milk, pint graham, pint corn meal, pint mo- lasses, teaspoon salt; use soda with sour milk and baking powder with sweet; steam hours.—miss ruth Řyman. belle of the plains is the best tasting flour maids' and matrons' cook book knox gelatine makes desserts, salads, candies, puddings, ices, etc. sandwiches chicken sandwiches boil chicken until meat leaves the bones; put through a food chopper; season with salt and pepper; mix with mayonnaise or cream salad dressing. spread thin slices of bread, after crusts have been removed. nut sandwiches mix equal parts grated cream cheese and chopped english walnuts; season with salt and pepper. spread on buttered slices of bread. meat sandwiches equal parts boiled beef and. pork, run through food chopper; season with salt and pepper; dice sweet pickles and mix in cream salad dressing. spread between slices of bread. salmon sandwiches mix together can of red salmon, pickles diced and cream salad dressing. spread between thin slices of bread. tuna fish sandwiches mix tuna fish flakes with hard boiled eggs, sweet pickles; mix with mayonnaise dressing. delicious sandwiches chop six hard boiled eggs, season with salt, pepper and mus- tard seed; add two-thirds cup of grated cheese and moisten with salad dressing. two cups of minced ham may be used instead of cheese, or four eggs and one cup of tuna fish. a lettuce leaf on the slices of bread greatly improves the sandwich.—mrs. waller capps. gives greatest satisfaction-belle of the plains flour maids' and matrons' cook book for dainty, delicious desserts use knox gelatine egg sandwiches chop fine the whites of hard boiled eggs, force the yolks through strainer; mix the yolks and whites, season with salt and pepper, moisten with salad dressing and spread between thin slices of bread.—mrs. guy e. olson. sandwich fillings mix cream cheese with nuts and pimento; soften with mayon- naise dressing. mix boiled ham ground with hard boiled eggs and sweet pickles; mayonnaise. mix equal parts raisins and nuts ground; soften with cream to spread. cups cooked chicken, cup celery diced, mixed with salad dressing. boil eggs hard, pit olives and dice both; use a good sour mayonnaise dressing. equal parts of walnut meats and ripe olives, chopped fine, with enough mayonnaise to spread. marshmallow sandwich fillings marshmallow, walnuts, pickles, syrup; put marshmallows and a little syrup over a very slow fire; stir it constantly until they are melted; when cool add pickles and walnuts and spread be- tween slices of bread.-miss dorothy gillaspie. club sandwiches two slices of bread, two lettuce leaves, two slices chicken breast, slices bacon, mayonnaise dressing; toast the bread to a delicate brown and fry the bacon crisp; on one slice of toast place lettuce leaves, covering them with mayonnaise, then lay on the pieces of chicken and bacon; cover again with mayonnaise, put on the second slice of toast; work as quickly as possible so that the toast and bacon may be hot when served. gives greatest food value-belle of the plains flour maids' and matrons' cook book maids? and matrons' cook book maids' and matrons' cook book knox acidulated gelatine-no bother-no crouble-no squeezing lemons vegetable soup use soup meat; can tomatoes, box macaroni, cabbage chopped fine, or potatoes diced, cup of rice, and / cup of oat meal, salt and pepper to taste.—mrs. chris jasperson, vegetable soup small soup bone, can corn, can tomatoes, or potatoes, onion, salt to taste; put bone in cold water and boil for hours; add potatoes and onion and boil another hour, and add corn and tomatoes; any vegetables may be added.—mrs. india wyatt. chili cups chili beans, cook until tender; cents worth of suet, chopped fine, large can of tomatoes run through colander, medium sized onions chopped fine, pounds hamburger; put suet. in a large kettle and render it out, add hamburger and onions, and let them fry with this a little, then add tomatoes and beans which have been cooked tender; have quite a little soup on the beans; add salt, pepper and chili pepper to taste. this makes at least a gallon or six quarts, but it will keep in a cool place.—mrs. ralph s. claar, rexford, kansas. home folks are entitled to the best there is on the market maids' and matrons' cook book see that the name k-n-o-x is on each package of gelatine you buy vegetables white sauce (foundation). use cups of milk—if you are short of milk you may use half water, but the sauce won't be so creamy and good- level tablepsoons of butter or of margarine, of flour. melt the butter in a clean aluminum or enamel pan-never in an iron pan, for it will change the color of the sauce and give a bad taste then. stir in the flour with a wooden spoon. in another pan have ready the milk, heated to boiling point. when the flour and fat mixture has cooked till it leaves the sides of the pan --at the end of about two minutes probably-begin to add the boiling milk, a few drops at a time, stirring fast and hard. this is the critical moment. if you want to avoid lumps you must: . add the milk slowly. . stir constantly till it is all added. . stir always in the same direction. . keep the pan off the fire while adding the first half of the milk, then put it back again while adding the second half. keep on stirring till the sauce boils. then draw the pan to the side of the fire, cover it to prevent a skin from forming, and let the sauce just boil—but only just—for a full fifteen minutes. that's the foundation. now we come to the different flavorings and colorings, which make the difference between one cream sauce and another. sharp cream sauce for cabbage when the sauce is cooked, draw the pan off the fire and let it stand minutes to cool a little. then stir in the juice of a lemon or to tablespoons of white vinegar. mock mayonnaise for vegetables make cup thick white sauce, and let it get quite cold. stir into it tablespoon made mustard and tablespoons vinegar, with salt to taste. use as a mayonnaise. add the mustard a little at a time, tasting often, so that the flavor may not be too strong. ask for belle of the plains flour-insist on it, maids' and matrons' cook book knox gelatine solves the problem of “what to have for dessert" minced creamed potatoes boiled potatoes chopped, not too fine; season with salt, pepper and bits of butter; put in a baking dish, add tablespoons of cream; sprinkle with grated cheese and bake to a delicate brown.* ** * scalloped potatoes peel four or five potatoes and one good sized onion; slice alternately into a baking dish, season with salt, butter and flour, cover with milk; bake in a medium hot oven.—mrs. a. t. swan- son, winona, kansas, spanish baked potatoes bake large potatoes; when done, cut off one end of each potato and remove inside carefully, leaving shells whole; put into hot pan and mash potatoes, adding salt and large lumps of butter, and one package of pimento cheese; cream well, and refill shells, and place in medium hot oven for ten minutes.-mrs. elmer kearns. stuffed potatoes select medium sized smooth potatoes, wash carefully, lay on a grate in a hot oven, bake until soft when tested with a fork; cut the potatoes in halves lengthwise; remove the inside, taking care not to break the skins; mash the potato, add the milk, butter and seasoning and beat as in ordinary mashed potatoes; return the mixture to the shells; place the stuffed potatoes in a pan and bake in a hot oven until brown.-miss gladys miller. franconia potatoes select potatoes of uniform size; wash, pare and parboil minutes; drain, and place in pan in which meat is roasting; bake until soft, basting with fat, when basting the meat. it requires about of an hour.* do you support home industry by using belle of the plains flour? maids' and matrons' cook book knox gelatine makes dainty desserts for dainty people club potatoes one quart chopped cold boiled potatoes, pint cream, tablespoons butter, sweet green peppers, boiled and chopped; put little pieces of butter in bottom of baking dish, then some chopped potatoes and peppers, mixed, bits of butter, a sprinkling of flour, a little salt and cream, more potatoes and peppers, flour, salt and cream until potatoes are all used; sprinkle bread crumbs over the top and brown in oven.* maitre d'hotel potatoes use tiny new potatoes or cut old potatoes into balls, using a french potato ball cutter, or the potatoes may be cut in small cubes; there should be about two cups; cook in boiling, salted water to cover until soft; drain and cover with maitre d'hotel butter, which is made by creaming tablespoons butter, then adding teaspoon lemon juice, teaspoon salt, teaspoon pep- per and a tablespoon finely chopped parsley.* potatoes au gratin cut boiled potatoes into dice, measure the potatoes, and make an equal quantity of white sauce; put potatoes in baking dish, pour sauce over them, and cover the top with buttered crumbs; brown in the oven. cheese sauce may be substituted for the white sauce.* * georgia sweets boil sweet potatoes until they are almost tender; pare, slice in inch slices, arrange in buttered baking dish with bits of but- tr and brown sugar and or allspice to each layer; bake until they are a rich brown.* sweet potato sauce boil sweet potatoes until tender, then remove skins, slice lengthwise; put in sauce pan, sprinkle flour over and season with sugar, butter, and cream; put in oven and bake.* * * begin the day by using belle of the plains for breakfast maids' and matrons' cook book twilight means quality in canned fruits and vegetables old king_ble was a merry old soulo now a vise old soul was he he used to call for his pepe g his baul letts-parker :and sometimes his fiddlers three but nou first thing every mothing grocer co. the seruant uho tends to his wishes bring's him a pot , all steaming hot of büllernut to coffee delicious paxton & gallagher c: carpenter & shafer saleman, linn carl mf: dj sell your the elite poultry, eggs, hides and furs to us our shop is headquarters for the newest things in ladies ready-to-wear and millinery we want your business welcome carpenter & shafer lena mcbride maids' and matrons' cook book. where recipes call for gelatine use knox gelatine glazed sweet potatoes boil sweet potatoes after paring; cut in slices lengthwise; put in well greased pan and brush over with tablespoons melted butter, cup corn syrup and / cup hot water; bake in hot oven till brown, basting with the syrup mixture once during the baking. serve very hot in dish in which they were baked.—mrs. i. w. crumly. cabbage scalloped one small head of cabbage chopped and well cooked, drain off water and add / cups cracker crumbs, cup sweet cream, salt, pepper; bake until well browned. serve while hot. cabbage southern chop fine a medium size cabbage; put into a stew pan with boiling water to cover; boil minutes, drain off all water and add the following dressing: teacup of vinegar, two-thirds as much sugar, pepper, salt, teaspoon of each; when boiling hot add teacup cream and egg, stirred together; mix thoroughly and add to cabbage; cook minute, serve hot. very delicate and good.—mrs. james day. creamed celery wash and clean the celery, cut into inch lengths and boil in a small quantity of water about minutes, or until tender; salt at the end of minutes; when done, drain, then pour over the celery a smooth, hot, nicely seasoned white souce, very thin, in the proportion of cup to each cup of celery. carrots au gratin wash, scrape and dice carrots, cook in boiling water; drain, make white sauce of the liquid, tablespoons butter and table- spoons flour; add cup grated cheese, salt and pepper and car- rot cubes; pour into a buttered baking dish, cover with buttered crumbs and bake until heated through and brown on top.-miss bessie smith. for best results use belle of the plains flour maids' and matrons' cook book knox gelatne is measured ready for use-each package is divided into two envelopes baked beans one quart of beans put in a kettle, cover with water and boil till tender, then drain all water off; put in pan that can be covered tight while baking; salt and pepper; add cup sugar and slices of bacon to cover top of beans; cover with sweet milk and bake till done.—mrs. h. v. beck. baked beans cook cups navy beans until tender; put in a pan and add or tablespoons brown sugar, then add tablespoons tomato catsup; put or slices of bacon on top and bake until brown.- mrs. inez jones bedford. green beans remove strings, and snap or cut in inch pieces; wash, and cook in boiling water from to hours, adding salt last half hour of cooking; drain, season with butter and salt. escalloped parsnips mash pint boiled parsnips, add tablespoons butter, table- spoons cream or milk; mix ingredients; stir on the fire until the mixture bubbles; turn into a buttered dish, cover with bread crumbs, dot with butter and brown in the oven.-mrs. j. f. waters, levant, kansas. parsnips pare and slice parsnips; cook with small piece of bacon; when done season with sugar, salt and pepper, and mash.—mrs. z. t. ball. squash cut squash half in two, remove seeds, fill with sausage and bake or hours in slow oven. hubbard squash is best.—mrs. j. w. morrison. use belle of the plains flour—make it unanimous maids' and matrons' cook book use knox gelatine—the two quart package scalloped cauliflower let stand head side down in salt water hour; break the flowerets, drop in boiling water, cook until tender, drain; butter baking dish, put in layer cauliflower, moisten with white sauce, sprinkle with grated cheese; repeat until the dish is filled; cover top with bread crumbs and cheese; dot with butter; bake hour in moderate oven. this same recipe applies to all scalloped vegetables, with or without the cheese. the following vegetables are all good to scallop: potatoes, tomatoes, onions, cabbage, turnips. tomatoes and potatoes may be scalloped without the first cooking. creaming vegetables cook diced potatoes, peas, cabbage, cauliflower, onions, or any vegetable that you wish to cream by plunging them in boiling salted water; cook until tender, drain, then cover with white sauce. spinach cook until tender, in salted water, drain thoroughly, season with pepper, bacon fat or butter; if one likes it, a little lemon juice or vinegar; garnish with slices of hard boiled eggs. blanching vegetables if you wish to make your peas, beans and other green veg- etables more delicious, we recommend blanching them before they are cooked. blanching is a simple process. the vegetables, after being looked over carefully and washed, are placed either in a colander or square of cheesecloth and dipped in boiling un- salted water. after remaining in this for minutes, they must very quickly be dipped in cold water, then they are ready for the saucepan, and should be covered slightly with salted boiling water. they are brought rapidly to the boiling point, when the heat is reduced and they are barely left to simmer until tender. merely boiled in this way, drained thoroughly and dressed with fresh butter and pepper, vegetables are wonderfully good and tempting. satisfied purchasers are the best advertisers for belle of the plains flour maids' and matrons' cook book a knox gelatine dessert or salad is attractive and appetizing hamburger steak grind one cut of round steak with small piece of suet; salt as other meat and add a generous supply of black pepper, half a grated nutmeg, beaten eggs, minced onion to taste (if dis- liked, may be omitted) and enough sweet cream to make moist; shape in balls, roll in cracker crumbs or flour, and fry rather slowly in greased skillet; when brown on both sides draw skillet to hot lid, sprinkle the steak with a handful of flour, add / cup cold water, cover and steam; in few minutes turn them and cook until gravy is thick; garnish and serve.—mrs. a. showalter. beef loaf grind pounds beef and pound pork, cup bread crumbs, rather coarse, cup milk, eggs; season with salt, pepper, sage; bake in loaf with a little water.—mrs. bertha huntley. beef rolls pounds lean beef, tablespoon finely chopped parsley, teaspoon salt, / teaspoon pepper, teaspoon onion juice, / cup bread crumbs, egg; chop meat fine, add the other ingredients, the egg beaten, and the bread crumbs, wrung dry, after standing some time in cold water; mix thoroughly; form into small rolls about the size and shape of a croquette, fasten thin slices of bacon around the rolls and bake in a hot oven.—mrs. a. c. harris. savory hamburger roast pounds steak, tablespoon flour, tablespoon ground sage, teaspoon salt, pepper to taste (add onion if desired), egg; mix thoroughly, pat into shape, sprinkle cracker or bread crumbs over top, dot with butter and bake about one hour in roaster- mrs. gladys showalter beaver. hamburger sausage pound ground beef, pound ground pork, small onion, teaspoon pepper, teaspoons salt, eggs, cup bread which has been soaked in water or milk and pressed out; form in cakes and fry in hot grease.—mrs. j. benda. make your telephone order belle of the plains today maids' and matrons' cook book send for the knox gelatine recipe book tablespoons butter and cups water; cover and cook until tender; then the rabbit may be lifted out and cups sweet milk added; when boiling hot thicken with tablespoons flour worked smooth with tablespoons cold milk. the gravy may be served in a separate dish, or all may be served together from the cas- serole. baked spare ribs prepare spare ribs in usual way for baking; season with salt and pepper and place in baking pan with a little water; bake until tender and brown. mix a batter as follows: cups of flour sifted with heaping teaspoon of baking powder and teaspoon salt; add cup of milk and egg and tablespoons of melted butter; beat into a smooth batter and pour over spare ribs; brown quickly in oven.—mrs. wm. a. donelan. pork chops trim all fat off and try out; have grease piping hot; dip chops in flour, then in milk, then in flour, and cook about minutes.—mrs. j. r. connelly. baked sliced ham place in a shallow baking dish a slice of lean cured ham inch thick, that has been slightly parboiled; sprinkle over the top a little powdered mustard and brown sugar; cover bottom of dish with vinegar diluted with water and bake in oven about minutes or until nicely browned, basting occasionally; a few whole cloves stuck into the ham adds an excellent flavor.—mrs. irwin w. rickel. baked ham (scotch style) use half of a medium sized sugar cured ham, cut crosswise; put in water enough to cover and boil until almost tender; lift from the liquor and carefully remove the bone, without breaking the meat apart; place the meat in a bake pan and cover with a belle of the plains is the most delicious flour maids' and matrons' cook book knox acidulated gelatine saves the cost, time and bother of squeezing lemons partly filled with cold water; when it comes to a boil, drop in a couple of potatoes, and boil minutes; if tough, longer; drain, put in roaster with a little water, using butter for basting; when tender make a dressing of dry bread made moist with hot water, add an egg or two, salt, pepper, butter and diced onions. mock duck grease a baking dish with butter or drippings; place on this a inch layer of sliced onions, add a little pepper, salt and flour; cover this with long slices of tenderloin, then repeat as before, finishing with a layer of onions on top. fried chicken dress and lay in salt water at least hours; hours is better if it can be kept in a cool place; drain, wash with cold water, wipe dry, season with pepper, dredge with flour or dip each piece in beaten egg and then in crumbs; have the skillet piping hot with the fat; lay in each piece, fry brown on each side and then cover tightly and either set on back of stove, or better still, place in oven; it takes about minutes to fry a medium large chicken until well done. take up, drain it and set in covered dish; into the remaining fat brown a heaping table- spoon of flour, pour in a pint of rich milk, season with salt and pepper; let boil and serve in gravy bowl. if chicken is old, put into stew pan and simmer until tender, then proceed as above. use the broth instead of milk, or equal part with milk for gravy.-- mrs. h. w. marshall. pressed chicken dress chicken the day before using; stew in just enough water to cover; when nearly done, season well with salt and pep- per; let cook until real done, having a very little broth; remove bones, gristle, skin, etc.; chop coarsely, turn back into kettle with broth, after skinning off surplus fat, and let heat again; turn into pan, place heavy weight on it and let stand over night, when it can be sliced in even slices; hard boiled eggs sliced may be added, or sliced pimentos give it a pretty appearance. a good belle of the plains is the best tasting flour maids' and matrons' cook book maids' and matrons' cook book knox acidulated gelatine saves the cost, time and bother of squeezing lemons ped fine, a sprinkle of salt and pepper; stir carefully until hot; serve.—mrs. william sloan. egg float scald quart milk sweetened to taste; beat whites of eggs very stiff and drop by spoonfuls into the scalding milk; (each will sink, then puff up light and fluffy;) remove carefully to a large dish, and cover with fresh fruit, pitted cherries, berries or peaches; make a custard of the remaining milk and egg yolks, flavor, and pour over all; with a large spoon carefully reverse contents of dish, so that egg float comes to top of dish. in serv- ing, cut down through, so as to serve the fruit, custard and float. scotch eggs hard boiled eggs, egg and bread crumbs, pound sausage meat, tablespoons bread crumbs; frying fat, gravy or tomato sauce. method-remove shells from eggs, have eggs thoroughly dry; season the sausage and add to it tablespoons bread crumbs; take / of this mixture, and roll of the eggs with it, trying to get it all over the egg of even thickness; when all are coated, brush them over with beaten egg, then roll in stale bread crumbs; fry a golden brown in frying fat. cut in two lengthwise, and serve with brown gravy or tomato sauce.—mrs. bertha kendall. plain foamy omelet four eggs, teaspoon salt, dash of pepper, tablespoons hot water, tablespoon butter. separate yolks from white, beat yolks until lemon colored; add seasoning and water; beat whites until stiff; fold in the first mixture; heat pan, add butter, letting it grease sides and bottom of pan well; turn in the mixture, spreading evenly, cook slowly; when delicate brown underneath, may be placed in oven (or a hot plate may be placed over the cmelet, until firm on top); fold, turn on hot plate, garnish with parsley. serve at once.-mrs. ed brown. best cooks use and praise belle of the plains flour maids' and matrons' cook book knox acidulated gelatine-no bother- no trouble-no squeezing lemons the white of the egg, beaten to a stiff froth; pour onto a hot griddle, well buttered; when brown, turn over the other and serve.—miss nettie martin. cheese loaf pound cream cheese, pound english walnuts, hard boiled eggs, green pepper or can pimentos, salt and pepper to taste; grind all through food grinder, mold and chill. nut and cheese roast cup of grated cheese, cup chopped english walnuts, cup bread crumbs, tablespoons chopped onion, tablespoon butter, juice of lemon, salt and pepper; cook the onion in the butter and a little water until it is tender; mix the other ingredients and moisten with water, using the water in which the onion has been cooked; pour into a shallow baking dish and brown in the oven. cheese souffle melt tablespoons butter; add tablespoons flour; when mixed to smooth paste, add cup milk; stir until smooth; re- move from fire and add well beaten egg yolks and cup grated cheese; salt to taste; beat whites of eggs until stiff and fold into cheese mixture; pour in buttered baking dish and bake min- utes. serve at once.—miss irma boerner. tomato rarebit blend until smooth tablespoons each of melted butter and flour, / teaspoon salt, teaspoon mustard, and a pinch of cay- enne pepper; add slowly cup cooked tomatoes, strained, to which has been added teaspoon baking soda; let boil up; re- move from fire and stir into this mixture beaten eggs and cups grated american cheese; reheat, stirring constantly to pre- thomas county produces the best milling wheat in kansas maids' and matrons' cook book knox gelatne is measured ready for use-each package is divided into two envelopes rice patties to cups cold cooked rice, add beaten eggs, a little salt and pepper; mix well, after adding a generous lump of butter; drop by spoonfuls on a hot buttered griddle, turn when golden brown. serve hot with jelly or preserves. children are fond of this rice dish. codfish omelet take cup shredded codfish, add cup cold boiled potatoes, chopped fine, salt, pepper, teaspoon finely chopped parsley; moisten with cup hot white sauce; turn into a frying pan with tablespoons butter, let cook slowly until a rich brown, fold over as any other omelet, serve hot. any left-over fish or meat or fowl may be used in this way. cheese macaroni drop cup macaroni or spaghetti into boiling salted water, and boil until tender; drain and wash with cold water; place on back of stove a basin containing cup thin cream, cup cheese and leave until melted; add beaten yolks of eggs, stir briskly, salt to taste and add a dash of red pepper; mix with the macaroni, put into a baking dish; melt cup butter and brown cup of bread crumbs, sprinkle top of macaroni and brown in the oven.- mrs. j. c. b. knudson, rexford, kansas. macaroni and tomato sauce macaroni or spaghetti may also be fixed with tomato sauce; simply cook it as the above recipe states in boiling salted water; add cup of butter (first draining the macaroni), then add or tablespoons of tomato catsup, or cup of tomato sauce, salt to taste. serve hot.-requested. spaghetti in soup try dropping a little spaghetti into any kind of meat soup. it is an improvement, and as good as noodles. home folks are entitled to the best there is on the market maids' and matrons' cook book desserts can be made in a short time with knox gelatine grape nut salad cups of grape nuts, apples, banana, / cup english wal- nuts, tablespoon sugar; cut up fruits and nuts and mix with grape nuts and sugar. serve with cream mayonnaise.—mrs. pearl soden. cranberry and nut salad cook pint of cranberries with cup of sugar and cup of water; press through sieve; soak tablespoon of gelatin in cup of cold water; add hot cranberries and stir until gelatin is dissolved; wet dish with cold water, pour in some of the berries, add layer of chopped celery and nut meats; when firm repeat, having last layer jelly; when cold cut in squares and serve with mayonnaise and whipped cream. garnish with white cel- ery tips.—mrs. a. l. larson. fruit salad oranges, bananas, apples, lemon, eggs, can pine- apple (small number cup sugar, cup of walnuts, cup butter, pint of cream, pinch of salt and pinch of mustard; beat whites and yolks of eggs separately, very stiff; add the lemon juice to the egg yolks, then the salt, mustard and butter (melted); lastly, fold in the beaten egg whites; put in double boiler and cook until it thickens; when cold add cream whipped, prepare and dice the fruit, add chopped nuts and sugar, then mix the whole with the dressing. this amount serves twelve people ;-miss veda murray. fruit salad four bananas, oranges, / cup of english walnuts, small can pineapple (drain juice), can of white grapes, box marsh- mallows; cut fruit in small pieces, add cup of sugar and / cup of cream mayonnaise dressing.–mrs. t. c. simpson. satisfied purchasers are the best advertisers for belle of the plains flour maids' and matrons' cook book knox gelatine is the one dessert for all appetites dressings salad dressing into a bowl put yolks of eggs, teaspoon salt, teaspoon mustard, a pinch of red pepper, tablespoons vinegar and table- spoons of lemon juice;" on this pour cup of olive oil and do not stir; have ready a sauce made of cup of water, heaping table- spoon of butter and / cup of flour; cook this about minutes (with pinch of tumeric) in double boiler; turn hot sauce into bowl containing other ingredients and beat all togther, briskly, with an egg beater; add heaping tablepsoon of sugar.-mrs. chas. murray. french dressing three tablespoons of vinegar, tablespoons of olive oil, heaping tablespoon of sugar, teaspoon catsup, / teaspoon worcestershire sauce; add salt and pepper; beat all together until well mixed. this is good on fresh tomatoes, lettuce, cab- bage or any combination of fresh vegetables. cream mayonnaise dressing egg yolks beaten light, cup sugar, teaspoon each of mustard and salt, pinch of red pepper and let stand; boil to- gether cup of vinegar and cup of butter; mix with first part and boil minutes longer, stirring constantly, or cook in double boiler.-mrs. alta kendall. delicious mayonnaise mash fine the yolk of hard boiled egg, add teaspoon each salt and dry mustard, sugar and the yolk of a raw egg; mix in- gredients well, then add slowly pint of oil; add lemon juice to suit taste, stirring constantly in one direction all the time; then add cup of whipped cream. quality first-belle of the plains flour—best by 'est maids' and matrons' cook book maids' and matrons' cook book phone phone j. r. connelly & sons general merchandise highest quality dry goods and groceries quick service and reasonable prices maids' and matrons' cook book w. r. riblett gem farmers union co-operative elevator co. general merchandise dealers in grain, posts headquarters for phone threshing coal gem, kansas j. p. casey, manager c. a. webb j. f. webb jacob riblett, jr. webb bros. hardware, implements, furniture, paints, oils and harness automobile repairing and battery building a full line of accessories and tires. expert acetylene welding gem, kansas gem, kansas jacob lewallen wheat and stock ranch home section - - four miles west and fifteen miles south of colby colby, kansas maids' and matrons' cook book a. j. smith, cashier p. s. houston, president h. r. anderson, vice pres. cline curtiss, asst. cash. the gem state bank capital and surplus $ , . gem, kansas houston grain co. dealers in grain, feed and live stock your business solicited j. r. houston, manager gem, kansas maids' and matrons' cook book maids' and matrons' cook book four pints of jelly in each package of knox gelatine lemon sponge pie cup sugar, tablespoons butter, yolks of eggs; beat these together, add juice and grated rind of lemon, tablespoons flour; mix all together, add cup milk and the stiffly beaten whites of the eggs; bake of an hour in a slow oven, using only one crust, which has not been baked. vinegar pie cup vinegar (diluted), cup sugar, tablespoon flour, egg, cup water; cook until thick, and pour into pie crust, pre- viously baked. mince meat boil until tender pounds of lean beef; let cool, then chop fine; use pounds of finely-chopped apples, pound of shredded citron, pounds of seeded raisins, pound of currants, pounds of sugar, the juice and rind of oranges and lemons, grated nutmegs, teaspoons of ground cinnamon, teaspoon of ground cloves and pint of cider. pack in jars. it will keep a long time without canning. the beef should be salted when cooked.—mrs. john eller. apple cream pie in the bottom of a crust lined pie pan, mix a heaping tea- spoon of flour with tablespoons of sugar; slice a layer of good cooking apples and over this pour rich cream until the pan is nearly full; sprinkle cinnamon or nutmeg over the top and bake in a brisk oven.—mrs. robert wolf. chocolate cocoanut pie quart milk, four eggs, cup powdered sugar, squares unsweetened chocolate, cup cocoanut, tablespoons flour, teaspoons vanilla, / teaspoon salt; scrape the chocolate and place in a small pan on the fire with tablespoons of the sugar and of boiling water; when it is quite dissolved, smooth and bake things he likes with belle of the plains flour maids' and matrons' cook book knox gelatine is economical-four pints in each package orange pudding peel oranges, cut in small pieces, and sweeten; heat pints milk in double boiler, add yolks of eggs, cup sugar, teaspoon lemon extract, teaspoons corn starch dissolved in a little water; when cold add oranges and beaten whites of eggs. imperial pudding i. cup rice, pint milk, quart boiling water, ii. cup cold water, tablespoons gelatin, cup hot milk, pint whipped cream, / teaspoon salt, cup sugar, flavoring. i. wash the rice, cook in the boiling water until it boils hard; then drain off the water, add the milk and cook hour in a double boiler. ii. swell gelatin in water; add the hot milk, strain, add sugar and salt; stir in the rice; stir until the mixture thickens; add the flavoring and whipped cream; pour into a buttered mold. when cold serve with plain whipped cream.—mrs. wilbur warner. caramel custard heat quart milk in double boiler; while this is heating caramelize cup sugar (melting over fire until light brown), then pour over the sugar / cup hot water; when dissolved add to hot milk; beat eggs and add to milk; remove from fire, add teaspoon salt, bake until firm in custard cups, set in a pan of hot water. banana shortcake eggs, cup sugar, cup milk, cups flour, teaspoons bak- ing powder, cup melted shortening, a pinch of salt; bake in a moderate oven either in a sheet or in pie tins; while still warm, split and fill with sliced bananas, sprinkled with cup sugar, and serve with creain. variations of above recipe can be made by using sliced peaches, or berries, crushed and sweetened. for a smaller cake, use half the recipe.—mrs. w. p. adams. wheat the best-milling by test-makes maids' and matrons' cook book try the knox gelatine recipes found in this book paradise pudding pound nut meats (chopped), dozen marshmallows (cut in squares), dozen candied cherries (cut fine), or cup crushed cherries, package lemon jello, pint hot water, cup whipped cream, / cup sugar; dissolve the jello in the hot water, when cool set in ice water and whip to the consistency of whipped cream; then fold in the whipped cream, the fruit, the nuts, the marshmallows and the sugar; turn into a square mold and set aside to harden. serve in slices.—miss kate b. hood. steamed suet pudding cup suet, cup molasses, teaspoon salt, teaspoon cloves, cup sour milk, teaspoon soda, cups flour, cup raisins, cup currants, cup nuts; chop suet fine, wash and dry currants and raisins; cut raisins fine; sprinkle suet, raisins, nuts and cur- rants with flour; mix milk and molasses and add fruit, nuts and suet; mix and sift dry ingredients and add milk mixture; pour in- to buttered molds and steam hours. serve with whipped cream or lemon sauce.—mrs. hays ackard. banana custard quart milk, level tablespoons corn starch, / cup sugar, eggs, vanilla, bananas; scald milk, add sugar and eggs well creamed, then add corn starch dissolved in little milk; when partly cool add sliced bananas.-mrs. frances mckinney schroeder. fig pudding steam large soda crackers, pound cooking figs (stew first), cup sugar, cup chopped suet, cup milk, teaspoon soda, teaspoon nutmeg, tablespoons vinegar.-mrs. belle poulson. chocolate bread pudding cup stale bread crumbs, cup scalded milk, square chocolate, teaspoon cinnamon, tablespoons sugar, egg, pinch salt, vanilla; soak bread in milk, melt chocolate, add half belle of the plains better than the rest maids' and matrons' cook book . maids' and matrons' cook book the menlo state bank menlo, kansas capital and surplus $ , . do a general banking business all deposits in this bank guaranteed a. lauterbach, president j. w. christensen, vice president h. v. christensen, cashier j. e. mckinney, asst. cashier. dawes stock and wheat ranch homesteaded in , acres galloway cattle percheron horses mammoth jacks six miles southwest of levant, kansas w. s. dawes & sons colby, kansas maids' and matrons' cook book knox gelatine solves the problem "what to have for dessert" yellow tomato preserves scald and peel carefully the tomatoes; add an equal weight of sugar and let stand overnight; pour off all the juice and boil it until a thick syrup; add the tomatoes and cook until transparent. lemon sliced thin to each pound of tomatoes is a good addition, -mrs. liela bever hills, watermelon preserves trim all the green and red off watermelon rinds; cut into small pieces and cover with salted water over night ( tablespoon salt to quart of water); then soak out in fresh water, changing several times; then cook in water till tender and drain; put pound sugar to each pound of rinds (when prepared) and a few slices of lemon to each quart, add a little water and boil till the rinds are clear. apricot and pineapple marmalade this is made from dried apricots and is delicious. soak pound of dried apricots over night and in the morning cook till tender; rub through a colander and add as much sugar as fruit, can shredded pineapple and cook for minutes or a little less time. put in jelly glasses.—mrs. f. h. dobbs. orange marmalade lemon and orange, shred finely and cover with cups of water; let stand hours; boil minutes and let stand for an- other hours; add cups of sugar and boil or minutes or until it jells. cherry butter (fine) wash and stem the cherries; boil until soft, then rub through colander; to each pint of pulp add a pint of sugar; boil until thick. seal or keep in closely covered jars. best cooks use and praise belle of the plains flour maids' and matrons' cook book for dainty, delicious desserts use knox gelatine well sterilized. if laid down flat in a pan of hot water they will not break. time to boil, and amount of sugar to each quart jar. c boil moderately minutes cherries raspberries blackberries plums . strawberries pie plant, sliced small sour pears, whole.. bartlett pears, in halves ... peaches peaches, whole siberian crab apples, whole . sour apples, quartered ... ripe currants wild grapes tomatoes .. for ozs. sugar cherries raspberries blackberries plums strawberries pie plant small sour pears, whole... bartlett pears peaches quinces . crab apples sour apples ripe currants wild grapes . canned grapes for pies quarts grapes, cup water, quart sugar; squeeze the pulp out of the skins; cook for minutes; rub through a sieve fine enough to retain the seeds; return to the preserving kettle with the water and skins; bring slowly to the boiling point, removing the scum, cook for minutes. put in jars and seal.—mrs. g. h. kinkel. canned strawberries strawberries canned by this recipe will not rise to the top of the syrup. use only fresh, ripe, firm and sound berries. prepare the berries, add ounces (or enough sugar to suit taste), and tablespoons of water to each quart of berries; boil slowly for minutes in an enameled or acid proof kettle; allow the berries to cool and remain over night in the covered kettle; pack the ber- for best results use belle of the plains flour maids' and matrons' cook book where recipes call for gelatine use knox gelatine canned beans wash, and break the beans in proper lengths, using only tender beans; put them in a wire basket (a thin cloth will do nicely), plunge them into boiling water for three minutes, put them an instant into cold water, then pack them in sterilized mason jars; add teaspoon salt to each quart jar of beans, then fill jar to top with hot water, put on rubber, fit cap in place, screw down loosely; set jars on a rack or false bottom in your wash boiler; then fill boiler to within inch of the top of jars; bring water slowly to a boil, and continue the boiling for to hours; place old cloths in between jars, before putting water in the boil- er, to prevent them cracking together while boiling. when done, lift jars out of water and screw caps down tight; invert jars over- night to make sure they are tight. to can corn to can corn, husk, silk and cut about half the kernel, then scrape the rest from the cob. this makes the corn to be canned milky, and leaves all the hulls on the cob. i repare all that is ready for one canning the night before, let stand in a granite or earthen vessel over night on the cellar bottom. in the morning early, i put a pan of hot water on back of the stove, lay as many cans in this as the pan will hold, turn them from side to side till. thoroughly scalded, take up a can with a little water, put on new rubbers, turn tops tight, set on the table till i think i have all the cans i will need. by the time all are scalded, try the first one to see if it will seal. in this way you will be sure of good cans. i never use a can for vegetables unless i am very sure it will seal. i then set my dish of corn on the table and fill my cans with a tablespoon, press down every little while and when can is full there will be milk enough to cover corn. do not fill too full. put tops on, turn around a few times, slip can in a -pound sugar bag and set in steamer. when steamer is full i steam them for hours, then lift cans from steamer, strip off the bags, lift off top, wipe quickly, screw top on as tight as possible, turn bottom side up on table, leave till cool. then set can in a pan of water, wash off till clean, dip top in paraffin, and there you are. it will keep for years as good as fresh corn. belle of the plains is the most delicious flour • maids' and matrons' cook book for dainty, delicious desserts use knox gelatine fruit sherbet juice of lemons and orange, cup of shredded pineapple, cups of sugar and quart of water; freeze. when almost frozen add the beaten white of egg.-mrs. e. l, minnick, red raspberry ice, and other water ices stem, rinse and drain boxes red raspberries; rub the juice and pulp through a fine sieve, leaving the seeds (discard seeds); add to the juice and pulp the strained juice of lemon, about quarts of cold water, and cup sugar syrup; or more to sweeten very sweet; mix well, and freeze to a stiff mass. for lemon ice- pint lemon juice, cups sugar, quart water, the grated rind of lemons; mix all together, strain and freeze. for orange ice- pint sugar, pint orange juice, teaspoon gal, twenty-three orange extract, quart hot water, juice of lemons; boil the sugar and water together for minutes and cool; strain and freeze to a mush. apricot or peach ice-rub the fresh fruit through a colander; sweeten to taste, after adding the required amount of water. freeze. strawberries and currants may be used in same manner: or mixed fruit juices are also good. (always sweeten ices quite sweet, for some of the sugar seems to freeze out.)-mrs. henry m. thiel. a refreshing mint ice wash and boil in pint of water enough fresh mint leaves to give a strong mint flavor; strain, pressing all the juice from the mint leaves; add enough sugar to make a heavy syrup; boil minutes, cool and freeze. frozen bananas dozen bananas, cups sugar, cups water, juice of oranges, cups thick cream; mash bananas fine; boil water and sugar minutes; when cool add the orange juice and bananas; freeze, turning slowly; when frozen, remove dasher, stir in care- fully whipped cream. repack and let stand to ripen. gives greatest satisfaction-belle of the plains flour maids' and matrons' cook book try the knox gelatine recipes found in this book yum-yum (date bars) cup sugar, egg, cup milk, cup flour, tablespoons baking powder, teaspoon salt, cup chopped dates, cup chop- ped nuts; turn mixture into oiled tins; bake in moderate oven for or minutes; while hot, cut into squares and roll in pow- dered sugar.-miss margaret niesley. white nut taffy cups white sugar, cups white syrup, cup water, / cup vinegar; boil until hard ball forms when dropped in cold water; butter plates and sprinkle cup of black walnuts or eng. lish walnuts over plates and pour contents over nuts.-miss lena mcbride. sea foam candy cups sugar, cup white syrup, cup water; let cook until threads; beat whites of eggs stiff; pour cooked syrup slowly into egg whites, beating it until mixture begins to harden. add nut ineats if desired.—miss caroline schroeder. chocolate creams cups white sugar, cup sweet milk; boil hard for min. utes, flavor with vanilla; stir briskly until it creams sufficiently to mold into any size and shape desired; dissolve sweet or bitter chocolate (over hot water); dip one cream at a time until covered with the chocolate; place on buttered plate to harden.—miss viola stover. uncooked cream bon bons use equal quantities of egg white and cream; mix by beating slightly with fork; add enough powdered white sugar to make a firm dough, then knead it with the hands; divide into small por- tions; color and flavor as desired; shape it into small balls and press half of an english walnut kernel on top. some of the cream may be mixed with shredded cocoanut; roll and cut into squares and when dry dip into melted chocolate.--mrs. wm. e. brown. home industry-best quality-belle of the plains flour maids' and matrons' cook book use knox gelatine—the two quart package cream candy three cups of sugar, cups of cream, large tablespoons of glucose; boil all together until it hardens in water; beat until cold, then turn on a board and roll to about / inch thick and cut into squares. walnut chocolate fudge cups white sugar, tablespoon cocoa; mix together, then add cup milk, butter size of walnut; let cook till it forms soft ball in cold water; beat until about hard, then pour out into pans.—miss fay roller. ਸ) for feathery angel food, use belle of the plains flour maids' and matrons cook book maids' and matrons' cook book knox gelatine is the one dessert for all appetites golden rod eggs prepare a white sauce with teaspoons butter, tablespoon flour, cup scalded milk, speck of white pepper, salt; add white of egg chopped fine, pour over the toast and rub the yolk through a strainer over the top. serve at once. poached or dropped eggs toast a square or round piece of bread and four toast points; put on a hot plate with points at each side and garnish with a sprig of parsley; have a shallow pan / full of boiling salted water, allowing teaspoon salt to pint water; put a slightly buttered muffin ring or a buttered skimmer in the water; break an egg into the ring; the water should cover the egg. when there is a film on top and the white is firm, carefully take up skimmer, remove ring, loosen egg with a knife and place on the toast; salt slightly. the toast may be buttered if desired. beef tea wipe pound steak, remove all fat and cut in small pieces; put in glass fruit jar, add cold water and let it stand minutes to draw out the juice; cover jar, using rubber band and cover, place on trivet in a kettle and surround with cold water; allow water to heat slowly to degrees f. (no higher), and keep at this temperature hours; strain and season with salt; remove fat with soft paper or bread. reheat over hot water to de- grees f. and serve in heated cups. scraped beef wipe a small piece of steak, cut from top of round; lay it on a meat board, and with a sharp knife scrape off the soft part until there is nothing left but the tough, stringy fibres; make it into little flat, round cakes, inch thick, and broil them minutes; season with salt and pepper, if allowed. serve on rounds of buttered toast. do not add salt before cooking, as it toughens the meat. quality first in belle of the plains flour maids' and matrons' cook book knox gelatinĘ is clear and sparkling the baby. always choose only lean meats for broth for baby. in making mutton or chicken broth, use pint water to pound of meat, and cook for or hours, then strain; have the broths and milk luke warm when given. as any new article of diet is added to a child's dietary, begin with only a teaspoonful, gradually in- creasing the amount. at months a child may be given a very little meat (of course there are exceptions to this rule). it is not wise to begin giving meat in summer, however; continue with the broths until cool weather. fruit juices should be strained and given, in sea- son. below we copy a dietary given us by the first-named author- ity: dietary from the th to the th month monday a. m.- ounces plain milk, or milk formula of barley or oat- meal ounces, milk ounces, taken from cup. a. m.- tablespoon strained orange juice. a. m.— tablespoons cereal with a little top milk, little salt and sugar on it, and ounces plain milk to drink, or milk formula. p. m.-coddled egg, ounces milk, piece of swieback. p. m.-either milk formula ounces, or ounces plain milk with tablespoon barley jelly added to it. p. m.- ounces milk or milk formula. tuesday a. m.- ounces milk or milk formula. a. m.- tablespoon prune juice. a. m.— tablespoons wheatena with a little milk, sugar and salt, and ounces milk. p. m.– ounces mutton broth, piece of stale bread or swie- back, ounces formula. p. m.- ‘ounces milk formula, or ounces milk, with tablespoon wheat jelly in it. p. m.- ounces milk formula or plain milk. of the plains is the most healthful flour maids' and matrons' cook book send for the knox gelatine recipe book sunday a. m.- ounces milk, or formula. a. m.– tablespoon prune juice. a. m.— tablespoons germa with milk, sugar, salt, ounces milk. p. m.-- ounces mutton broth, piece of stale bread, ounces milk. p. m.- ounces milk formula, or ounces milk with tablespoon oat jelly in it. p. m.- ounces milk, or formula. the above diet lists have been made simply to show the moth- er how to combine the different articles so that the child may have as great a variety as possible. no set rules for time of feeding can be given; that depends upon the time when the child takes his first meal of the day. be regular about the time of feeding. give water between meals. better to boil the water, then cool it. dietary from the eighteenth to the twenty. fourth month monday : a. m.-cup of plain milk, dish strained oat meal with milk, piece of stale bread. : a. m.-half a scraped raw apple. : a. m.- tablespoon scraped rare beef pulp, table- spoon macaroni boiled in milk, a small dish of irish moss blanc-mange, a piece of stale bread. : p. m.-cup of mutton broth, cup of milk, soda cracker. : p. m.-saucer of farina and milk, cup of milk, piece of swieback. tuesday : a. m.-cup of plain milk, dish of wheaten grits, piece of swieback. : a. m.-juice of orange. : a. m.-coddled egg, tablespoon well cooked rice, cup of mily, dish junket, swieback. belle of the plains is the best tasting flour maids' and matrons' cook book try the knox gelatine recipes found in this book sunday : . a, m.—dish corn meal mush and milk, stale bread, cup of milk. : a. m.- tablespoon peach juice. : a. m.– tablespoon rare roast beef scraped fine, rice, swieback, tablespoon vanilla ice cream, small cookie. : p. m.-cup of mutton broth, cup of milk, stale bread. : p. m.-dish cream of wheat and milk, swieback, cup of milk. some useful recipes to coddle an egg-place the egg in boiling water to cover, and immediately remove the water from the fire, so that as it cools the egg cooks slowly and thoroughly; leave in water or minutes. the white should look like jelly when done. graham mush-put into a double boiler pint water and tablespoons graham meal, a pinch of salt, cook for hour; then add a pint of milk and scald or steam for minutes; strain and keep on ice until needed; warm as you use it. prune jelly-soak prunes over night in cold water; pour off water; put to cook in water to cover, add more if necessary, stew slowly or hours, then rub through a sieve; add tablespoon molasses to each pint of pulp; stew hour longer. cool and use as needed. potato puree—take quart milk, potatoes, stalk celery, tablespoon butter; first boil the potatoes until tender, pour off water, mash very fine and light; boil the celery in the milk, then add to the potatoes, salt a little, and rub through strainer. serve at once. cream of vegetables—these are very nourishing and may be made from any vegetable, first cooking the vegetable to soft stage, mashing it through a sieve, returning the liquid to kettle, and adding as much milk or cream as desired; reheat just to boiling, salt and serve. junket-warm a pint of fresh milk to degrees fahrenheit; add teaspoon sugar, pinch of salt, teaspoons essence of pepsin, gives greatest satisfaction-belle of the plains flour maids' and matrons cook book use knox gelatine-the two quart package cuit cutter, place them in a pan, leaving room between them that they may not touch in baking, set in warm place and let rise very light; bake as usual. just before taking from the oven, brush them over with sugar dissolved in milk. when cold, cut in two (just as you would open a biscuit) and dry them in the oven till a delicate brown. these are very good for children or invalids. note-see other foods for babies under "invalid cookery." best cooks use and praise belle of the plains flour maids' and matrons' cook book dr. frederick s. roberts office over farmers and merchants bank, colby, kansas., west of reception hall graduate of the famous dr. a. t. still college of osteopathy, kirksville, missouri special attention paid to the surgical, and ear, nose, and throat features of the practice. the latest and safest methods used for the removal of adenoids and tonsils. perfect success in every one of the many cases so far operated on. the very latest in- struments to be had for the diagnosing of diseases. calls answered day or night in colby, nearby towns and surrounding country. office phone res, phone ash grove stock and wheat farm , acres nine miles north of colby stocked with over two hundred head of hereford cattle also poland china hogs j. c. woofter, owner colby, kansas maids' and matrons' cook book knox gelatine is the one dessert for all appetites to reomve iron rust-lemon juice and salt will remove ordi- nary iron rust; lemons or tomatoes are also good to remove stains from hands. to remove mildew from cloth-put a teaspoon of chloride of lime into a quart of water, strain twice, then dip the mildewed places in this weak solution; lay in sun; if mildew has not disap- peared when dry, repeat the operation, also soaking article in sour milk and salt, then lay in sun; repeat until all the mildew is out. to remove ink spots wet spot with turpentine, soak thor- oughly, then rinse well with cold water. if difficult to remove, repeat several times before washing and boiling. for frozen eggs—drop in boiling water, remove from stove, stand in water until cool. eggs nearly as good as fresh. paperhangers' paste beat up quarts flour in sufficient cold water to form stiff batter; beat well in order to take out all lumps; add enough more cold water to make thin batter; to this add about ounces pow. dered alum; pour gently and quickly over batter boiling water, stirring rapidly at same time, and when it loses the white color of flour it is cooked and ready; allow to cool; pour a little cold water over top to keep from forming a skin. before using thin with cold water. fruit stains fruit stains may be taken out by boiling water; place materi. al over a vessel and pour water from kettle over the stains. jodine stains wash out in cold water, then put in genearl wash and boil garment. to remove ink from rugs when freshly spilled ink can be removed by wetting with milk; use cotton batting and soak up all of the ink that it will re- ceive, being careful not to let it spread; then take fresh cotton, for best results use belle of the plains flour cookery ma maids and matrons' cook book gift of janice b. longune salmon loaf one can salmon, % cup bread crumbs, tablespoons melted but- ter, eggs well beaten, tablespoon lemon juice, tablespoons of chopped parsley, salt and pepper. steam hour and serve with lemon.—mrs. w. b. may. bared potatoes with creamed salmon bake potatoes of even size, cut lengthwise, scoop out the center; beat it to a cream, season and mix with well seasoned creamed sal- mon and heap the shells with same. return to oven and bake until brown.—mrs. r. j. heasley. - english roast turrey - dress and rub turkey thoroughly inside and out with salt and pepper, and stuff with bread crumbs (not using the crust) rubbed fine, miostened with butter and eggs, seasoned with salt, pepper, parsley, sage, thyme or sweet marjoram; sew up, skewer and place to roast in a rack within a dripping pan; spread with bits of butter, pepper, salt and water. a few minutes before it is done glaze it with the white of an egg. dish the turkey, pour off most of the fat, add the chopped giblets and the water in which they were boiled, thicken with flour and butter rubbed together; stir in the dripping pan, let boil thoroughly and serve in gravy boat. garnish with fried oysters and serve with celery sauce and stewed gooseberries. choose a turkey weighing from to pounds. if it boomes too brown, cover with buttered paper.—mrs. m. vollenweider. veal loaf to a – b veal loaf (the butcher will proportion the quantity of salt pork for that size loaf) add the following ingredients; eggs well beaten, butter the size of an egg, six rolled crackers, table- spoons milk, teaspoon pepper, tablespoon salt; mix well together and form in a loaf. after putting in pan sprinkle top with cracker crumbs and dot with butter. bake / hours.-selected. veal pot roast put into a granite iron kettle a large tablespoon of lard; put pounds of veal into the hot lard, brown on all sides; chop onion and brown with veal. take out veal, add to gravy in kettle two tablespoons of flour, brown and add water. replace veal, cover closely and simmer very gently for hours.-mrs r. b. anderson. cream new potatoes - boil a quart of new potatoes without peeling; when tender remove the skins and cut into dice. sprinkle with a level teaspoon of salt; make a. white sauce of a heaping tablespoon each of butter and flour, and add to these when blended two cups of sweet milk; stir until thick and smooth, adding more thickening if necessary. put in the potatoes, season to taste, add chopped parsley; a tablespoon of onion juice may be added if desired.—mrs. r. j. heasley. cheese omelet one tablespoon flour, mixed with enough milk to make smooth, cup of milk, eggs, % teaspoon salt, tablespoons grated cheese. put cheese in after putting in pan; fry in butter.—mrs. w. h. stearns. english cheese balls two lbs. american cheese (grated), cups cracker crumbs rolled fine, whites of eggs (beaten stiff); mix cheese, bread crumbs and whites of eggs with fork; % teaspoon salt, pinches red pep- per; make palls out lightly, dip in yolk of eggs and roll in cracker crumbs; fry at a time in hot lard and lay on brown paper. half of this recipe can be used for a small family.—mrs. frank walker. – – real estate insurance bonds, loans, rentals insure your home and auto. better be safe than sotty. r. b. lewis east park ave. fuller a first-class family drug store, with complete line. we carry all first aid ne- cessities, and after the doctor, we fill the pre- scriptions with accuracy and dispatch, delivery prompt. when in a hur- ry telephone no. , the rexall store e. park anaconda, mont. time the only test thirty years of quality j. a. hasley, c. p. skirts suits coats dresses, neckwear, | art novelties, corsets, hosiery. the most complete line of waists and blouses, hand made dresses, vanta garments, volland books. order store, the house for little tots. emma stroh . % east park. – – our market and meats are the most sanitary in ana- conda. good cooks appreciate our service. metropolitan market phone -black east park ave. matt schalk fine shoe repairing, leather and shoe findings practical shoemaker. | |- e. park avenue independent electric co. everything electrical fixtures, lamps, applian- ces, house wiring, motor work. give us a trial. phone . % e. park residence: . west. third st. phone -w office: east park ave. phone . any time–any place look for the yellow truck for prompt service a. c. capps transfer “reeps moving” camping, fishing and hunting parties; prices reasonable stand: cedar and park roy & gagnier dealers in staple and fancy groceries four and feed, hay and grain cor. park ave. and cedar st. phone james o'leary office || oak street. coal oil, gasoline, coal and wood; hay, grain and flour. anaconda, montana. chas. w. sparrow paints | east commercial tel. red wall paper, oil, and pictures. glass of the water, flavor and fold in the stifly-beaten egg whites. this will make layers. filling–grind together in meat grinder , ib figs, % ib pecan nuts and ib raisins. make a boiled icing, turn this mixture into two-thirds of the boiled icing. spread fruit icing between layers and on top and over this spread the plain icing, placing halved nuts on top. this makes a delicious cake. can be used with any kind of filling or icing.—mrs. john w. james. - spice cake one cup sugar, tablespoon butter, eggs (keeping out white of one), % teaspoon nutmeg, teaspoons cinnamon, % teaspoon all- spice, teaspoon soda dissolved in a little hot water, cup sour milk, % cups flour, teaspoon vanilla. - boiled icing—cook cups sugar and cup water together until syrup hairs. then pour over the stiff beaten white of one egg till cold.-mrs. john tait, - - cheap white cake two cups flour, % cup butter, cup water or milk, cup sugar, teaspoon baking powder, whites of eggs. cream butter and sugar together, add water (or milk) then flour and baking powder, and lastly the whites of eggs. bake in layer-cake tins. icing for same—one cup powdered sugar, white of egg, ta- blespoons cold water. place in double boiler and stir rapidly for to minutes.—mrs. s. o. griffith. economical cho.colate cake one-half cake bitter chocolate (less may be used), cup milk, and the yolks of eggs. melt the chocolate slowly first then add milk and eggs and let cook slowly for minutes then cream one- third cup butter with teacups sugar, add another cup sweet milk then mix all the above together with about cups flour. now add teaspoons soda that has been dissolved in just enough warm water to wet it, and a teaspoon of vanilla. this will make a large -layer cake, and half of it will make a small loaf cake. use the whites of the eggs for the whiteboiled icing.—mrs. chas. wolfe. prune care one cup cooked prunes chopped fine, cup sugar, / cup short- ening, eggs, % teaspoon nutmeg, teaspoon cinnamon, % tea- spoon cloves, teaspoon vanilla, teaspoon baking soda in % tablespoons of the prune juice, cups flour.—mrs. english. - - mocha cake- - three fourths cup butter, cup sugar; cream butter and sugar together; eggs (beat separately), salt, cup nuts, cup raisins, tablespoons cocoa, cup sour milk, teaspoon soda sifted in flour, cups flour well sifted, teaspoon vanilla. filling—one and one-half cups brown sugar, % cup milk, tea- spoon vanilla, butter (good sized piece). mix together and boil until it strings and remove from stove and beat until thick. spread on calve cold.-mrs. j. w. moore. pork care one ib fat pork; pour pint boiling water on it; cups brown sugar, cup molasses, lbs. raisins, lbs. currants, ft) citron, lbs. walnuts, tablespoons cinnamon, teaspoon cloves, teaspoon soda, nutmegs, cups flour. cook hours.-mrs. j. b. weaver. devil’s cake half cup coffee, tablespoons sugar, % cup chocolate; boil and let cool; half cup butter, cup sugar, % cup milk, % cups flour, teaspoon vanilla, eggs, teaspoon soda, teaspoons cream tar- tar. mix together and bake.-mrs. richard m. bell. – – foreword the “ephraim cook book" is a venture by the ladies' aid society of the moravian church, ephraim, wisconsin, and is published in order to put into permanent form the recipes that are used at the hotels of that widely known tourist resort. in presenting the “ephraim cook book” it should be stated that all the recipes given in this volume have been tested and tried and have provoked the admira- tion of tourists from all parts. this volume is presented with the hope that it may bring welcome hints and practical help to the many who seek to prepare wholesome and palatable dishes, to please even the most fastidious. we herewith acknowledge with sincere gratitude the labors of love on the part of the many through whose kindly help this volume has become a reality. the ladies' aid society of the moravian church. ephraim cook book into cubes, until tender. then strain. melt the butter, add some flour, and mix until smooth. add about one quart milk and boil. then add the above mixture and boil together. brown little squares of bread in some butter. when ready to serve, add the bread. [mrs. a. w. smith] cream of celery soup_no. pint milk stalk celery teaspoon flour slice onion teaspoon butter small piece of mace boil celery in one pint of water for thirty minutes. boil milk, onion and mace. mix fiour with two tablespoons of cold milk. cook for ten minutes. mash the celery in the water in which it was boiled and then stir into the boiling milk. add the butter, and season with salt and pepper. add a cup of whipped cream. serve immediately. cream of corn soup can corn quart sweet milk pint water egg yolks add corn to the water and boil for thirty minutes. then strain. put milk on stove to boil and then add strained corn. then beat the yolks of the eggs, add one cup of sweet cream. blend eggs and cream together; stir into milk. season with salt and pepper. [mrs. s. rogers] creamed cauliflower soup pint cauliflower tablespoon butter quart milk dessert spoonful cornstarch cook the finely chopped cauliflower in a double boiler, with quart of milk, until tender. then pass through a coarse sieve and return to fire; season to taste. add one tablespoon butter and one dessert spoonful of cornstarch, stirred smoothly in a little cold milk. cook and stir until perfectly smooth and serve with small squares of but- tered brown bread. [mrs. . m. olson.] potato soup large potatoes sprig parsley large onion tablespoon butter / pound salt pork pint cream whole cloves boil the potato, onion, cloves, parsley, and pork for about two hours. then strain through a sieve and season to taste, adding the butter and the cream. let it come to a boil and serve. [mrs. o. m. olson potato soup cut raw potatoes in dice and cook in plenty of water. then fry one good sized onion in one tablespoon of butter. when nearly done fish and shell fish. fish balls two pounds raw fish (whitefish or herring), scrape from the bone and pound to a jelly with a little salt. beat egg, add a cup of cracker crumbs, cup cream, / cup butter; pepper and nutmeg to taste. beat all together, and if too stiff, moisten with milk till it will drop from spoon. fry a light brown in lard, or steam two hours and slice and serve with melted butter or fish sauce. [mrs. o. m. olson] fish croquettes one quart boiled and chopped fish (trout or pickerel), cups cream, teaspoons butter, tablespoons flour, pepper and salt, eggs, pint crumbs. mix the flour and butter, add hot cream, fish and seasoning. form into balls, dip in the beaten egg and crumbs and fry in hot lard. [mrs. s. j. rogers] boiled trout wrap the fish in a cloth (if too large for kettle, cut in two), tie with a string and put into boiling salted water to which has been add- ed a little vinegar. boil for hour or more, or until meat separates easily from the bones; take out, remove cloth, skin and bone; slip on a platter and put some bits of butter, dust of pepper, cup of sweet cream and a few cracker crumbs over the top and set in a hot over for a few min- utes. if cream is not to be had, use a little more butter. if you have a fish boiler, the fish need not be wrapped in a cloth. hollandaise sauce-for boiled fish cook one tablespoon each flour and butter; add one cup strong broth or stock; when it boils remove from fire and beat in yolks of eggs beaten with one tablespoon lemon juice; return to fire and stir until it thickens; add salt and pepper to taste. planked whitefish clean, split and remove back bone. put skin side down on an oak plank one inch thick, sprinkle with salt and pepper, and brush over with melted butter. bake minutes in hot oven. remove from oven, spread with butter and garnish with parsley and lemon. the fish should be sent to the table on the plank. [mrs. e. helgeson] ephraim cook book egg kebobbed oysters nice plump oysters pints stale bread crumbs large tablespoon butter large tablespoons celery chop- salt and pepper to taste ped fine drain the oysters, beat the egg and add tablespoonful of boiling water. now dip each oyster first in the egg and then into the crumbs. arrange them over the bottom of a shallow baking dish, crowing them just a little; sprinkle over salt and pepper and half of the celery, a few bits of butter. then arrange another layer the same way, having only the two layers; put the remainder of the cel- ery, bits of butter and seasoning on top; add / cup of oyster liquor. bake in a hot oven minutes. serve smoking hot. this will serve four or five persons. [mrs. m. j. andrews] scalloped oysters pint oysters / cup cracker crumbs tablespoons oyster liquor / cup melted butter tablespoons milk or cream salt and pepper / cup stale bread crumbs mix bread and cracker crumbs and stir in butter. put a thin layer in bottom of a buttered, shallow baking dish, cover with oysters and sprinkle with salt and pepper; add / of oyster liquor and cream. repeat and cover top with the remaining crumbs. bake minutes in a hot oven. never allow more than layers of oysters for scal- loped oysters. a sprinkling of mace or of mace or nutmeg is considered by many an improvement. [mrs. e. helgeson] scalloped oysters in a baking dish place a layer of oysters and cover them with half-inch layer of bread crumbs; dot this over with bits of butter, sprinkle with salt and pepper; then add another layer of oysters, and so continue until the dish is full, always having the last layer of crumbs dotted with bits of butter. moisten the whole with a half- 'cupful of oyster liquor and the same of milk. bake in a rather quick oven until a nice brown. serve in baking dish. [mrs. m. j. andrews] pigs in blankets select good sized oysters and carefully drain, cut very thin slices of fat bacon, wrap each oyster in a slice of bacon and fasten with a skewer. heat a frying pan, put in the pigs and fry until bacon is brown and crisp. serve without removing the skewer. [mrs. m. j. andrews salmon loaf can salmon / cup bread crumbs salt and pepper tablespoons melted butter drain and save the liquid from the salmon, pick the fish into bits. a eggs ephraim cook book eggs of cayenne, then cover with the rest of the rice. bake in a pan of water minutes and serve either on a platter or from baking dish. [miss ober] salmon turbot cup butter cup flour can salmon pint milk when milk is boiling add flour wet up with cold milk or water, also add the eggs well beaten and butter; season to taste with salt and pepper. pick up salmon into bits and mix with other ingredi- ents. cover top with bread crumbs and bake minutes. will serve [ella mae washburn, sturgeon bay cook book] baked trout prepare a fish for baking, sprinkle over it the juice of lemons and two tablespoons olive oil. let stand hour. cut up thin strips of bacon, put over the fish and bake till done. [mrs. c. j. chapin, milwaukee] six persons. we meet all trains at your service telephone -r look for the yellow cab and transit co. autos when arriving at sturgeon bay, wisconsin comfortable automobile seats for easy riding. capacity: passengers. pneumatic tires. cabs and open cars h. e. dana f. j. anderson meats. poultry chicken baked in milk cut up chicken in the usual way. rinse well and roll each piece in flour; put in roasting pan, pour rich milk over to cover. put cover on roaster and roast until chicken is done. if not brown enough, re- move cover a half-hour. if chicken is not young it may be necessary to add more milk and bake with a slower fire. do not season until nearly done. [door county cook book] baked chicken cut chicken in small pieces. butter well a deep baking dish. roll the pieces in flour and pack closely in dish. season with pepper and salt, cover with boiling water and bake with cover on until tender. remove cover, and lay on top of small baking powder_biscuits and bake until done. [mrs. h. r. holand] chicken stew (spanish) cut a three-pound chicken in pieces. when partly done add one can tomatoes, one can peas, one can corn, and one can mushrooms. boil until tender, add flour to make a thick gravy. then season with butter, salt, and red pepper. [mrs. b. d. thorp] chicken stewed with sour cream cut a chicken in pieces, rinse carefully, roll each piece in flour, and fry brown in butter. when nicely browned, put in a kettle, add boil- ing water till you can see it. cover and let simmer, adding more water if necessary. when about half done add one or two cups of sour cream, and continue cooking until done. thicken gravy with flour and season to suit taste with salt and pepper. [minnie peterson) chicken pie cut chicken in small pieces, put in kettle with hot water to cover and cook until tender. when nearly done, season with salt and pep- per. when done, take chicken out and thicken liquid with a good tablespoon of flour, and add a little butter. keep chicken and liquid hot while preparing crust as follows: make a rich biscuit dough of one pint flour, one-half cup butter or shortening, two rounding tea- spoons baking powder, a little salt, and milk to make right consist- ephraim cook book chicken or veal croquettes one pint chopped meat, one-half pint sweet milk, one large table- spoon butter, two large tablespoons flour, one tablespoon chopped parsley, a little onion juice, one-fourth teaspoon grated nutmeg, pep- per and salt to taste. heat milk, rub butter and flour to smooth paste, adding gradually the hot milk and cook until very thick, stirring constantly. take from fire, add finely chopped meat and the seasoning. mix well and let cool. when cold form into croquettes, dip in egg, then in cracker or bread crumbs, and fry in hot lard as you do doughnuts. chicken fritters cold fried or roast chicken may be used for this dish, and the meat inay be cut in dices and mixed with the batter, or cut in larger pieces and dipped in the batter, and fried. season with salt, pepper, and celery salt. when fritters are done, drain on warm paper in the oven. any good fritter batter may be used. escalloped chicken use any kind of cold cooked chicken freed from skin, fat and bone. make a cream sauce. put a layer of chicken, cut fine, then a layer of crumbs and sauce; repeat until dish is full, having crumb and butter on top. bake in a moderate oven until brown, adding a little water or milk if it seems likely to burn or get too dry. beef beefsteak pie two pounds round steak, one onion, one heaping tablespoonful flour, two tablespoonsful butter, two medium potatoes sliced thin, one teaspoon salt, pepper. cut the steak into bits, place in stew kettle, cover with boiling water, add the sliced onion and simmer until the meat is tender. remove the meat and add the potatoes to the liquor and cook five minutes. place one-half of the potatoes into the pud- ding dish and arrange the meat on top, cover with the remaining potatoes. pour sufficient gravy over this to cover entirely the con- tents of the baking dish. let cool, and cover with crust and bake in a hot oven. the crust is made as follows: one cup flour, one rounding table- spoonful butter, one rounding tablespoon lard, one-half teaspoon salt, one teaspoon baking powder, milk. sift flour, baking powder and salt, cream the butter and lard together and combine them with the dry ingredients, mixing them thoroughly with fingers. now add enough milk to make a soft dough and roll out about one-fourth inch thick. [mrs. m. j. andrews] ephraim cook book meat left overs grind all meat left-overs you have from roasts. then put in layer: first a layer of meat, a little finely chopped onion, a few pimentos, and a layer of bread crumbs. pour over this tomato puree and bake until brown. gravy may be added instead of puree, if one does not care for the tomatoes. this is very good and is an easy way to use up all scraps of meat. [evelyn beard] irish stew two pounds of beef from shoulder, one slice of salt pork. cut in cubes and boil until almost done. add about the same amount of po- tatoes, cut up, and two onions. season with salt, pepper, two small bay leaves, three whole allspice and three cloves. any left-over steak or beef roast may be added ; also left-over gravy improves it. [mrs. h. m. nelson] good old irish stew one half pound each of lean beef, pork, mutton and veal. cut into small pieces. add two quarts hot water and cook until nearly done, then add two carrots, sliced, one dozen onions, cut up, salt and pepper. later add one-half dozen (or more if desired) potatoes, sliced. when done, add one big tablespoon flour, mixed smooth with a little milk, cook a few minutes and serve. [mrs. a. h. chandler] mexican meat balls and macaroni three pounds beef and pork ground fine, a small loaf of baker's bread (stale), two onions, cut very fine, one large can tomatoes, two eggs, one package macaroni. soak the bread in water, when soft press all water out of it, add to the meat, with two eggs, salt, half of the onion, and a pinch of red pepper. mix thoroughly, form into balls the size of a small egg. put the tomato into a granite kettle (not tin) with twice the amount of water, a little salt, the rest of the onion, and a little red pepper. let simmer until onion is done, then strain; put back on stove and let come to a boil; when boiling briskly, drop the meat balls in and let them boil hard for about five minutes; set backand let simmer twenty minutes. thicken with a little flour, stirred smooth in cold water. break macaroni in small pieces, boil in salted water and drain. when done, put in saucepan with two tablespoons butter, salt, little red pepper, good portion of the tomato sauce, the meat balls were cooked in. simmer on back of stove for fifteen min- utes. sour roast beef put a slice of round steak three inches thick, in a dish filled with buttermilk to cover meat; let stand two or three days. put in kettle with two inches of water: one tablespoon mixed spices, one teaspoon butter, a few cloves, and allspice, salt and pepper, and a sliced onion if liked. when tender add one-half cup sour cream and one teaspoon flour or more if necessary. very much like venison roast. ephraim cook book tender round steak have round steak cut thick. pound in as much flour as you can. brown in butter; add water. smother until done. add salt and pepper. [mrs. j. a. trentlage] veal veal steak breaded have steak cut about one-half inch thick. cut slices in pieces, right size for individual serving. dip each piece in milk, then flour, then egg, then crumbs. brown on both sides in hot drippings or butter. then almost cover with hot water; cover tightly and let simmer until water is boiled away, if not tender enough more water may be added. season with salt and pepper sometime before water is boiled away. pork steak may be prepared in the same way. veal stew with dumplings cut two pounds of veal breast in pieces the right size for serving, cover with water and cook slowly; a little salt pork, and a few car- rots cut up, improves the flavor, also a little celery; pepper and salt to suit. when about done, drop the dumplings on top of stew with a teaspoon and let cook ten or fifteenminutes. have plenty water on meat andkeep well covered when cooking dumplings. dumplings sift two teaspoons baking powder, one-half teaspoon salt, with one pint flour; add one well-beaten egg, and just milk enough to mix. if veal is browned well in butter before adding water, and some sour cream added while cooking, it will make a nice change. [mrs. b. d. thorp) sweet breads wash the sweet breads, removing all membranes and tough por- tions. let lie in salt water for an hour. then drop into hot water and cook for twenty minutes. serve with white sauce to which has been added one can of peas. [mrs. d. l. dunoon] veal on toast take cold veal cut in small pieces, put in saucepan, add little salt, pepper and little bit nutmeg. cover with water, bring to a boil and put back on stove to simmer for minutes. add one cup of sweet cream and one of milk, thicken with flour, stirred smooth in cold water, and add two tablespoons of parsley cut fine. serve immedi- ately on crisp toast cut in strips, and place on platter. [dena l. hogenson] ephraim cook book veal steak put a piece of butter in a pan, fry several slices of bacon brown on both sides, then put in your steak and fry. pour sour cream into the gravy. veal cutlets use slices of veal from the leg cut / inch thick; season them, dip in egg, then in cracker or bread crumbs. fry slowly in salt pork, fat or butter until well browned. veal fricassee cut in pieces, pounds of veal from loin. cook slowly in boiling water to cover. add one small onion, two stalks celery and six slices carrot. remove the meat. season with salt and pepper, dredge with flour and brown in butter. serve with brown sauce. a pork baked chops prepare plain bread dressing as follows: remove crusts from small loaf of baker's bread. slice and pick in small bits, season with salt, pepper and sage. melt one-third cup butter in one-half cup hot water and add gradually to the bread mixture, tossing and miring until evenly moistened. add one beaten egg. if bread is very stale more water may be needed. into a deep baking dish, well-buttered, slice as many potatoes as desired, add sliced onions, if the flavor of the onion is well liked. season with salt and pepper. cover with the bread dressing, and lay seasoned pork chops on top. add one pint of water and bake until potatoes are done. [mrs. b. d. thorp] pork chops with scalloped potatoes pare six or seven large potatoes and slice into a well-greased lak- ing dish. add one sliced onion, small green pepper, salt and pepper. pour milk into pan, even with potatoes, then place on the pork chops, cut thick. bake in oven and when chops are nicely brown, turn them and brown on other side; by that time potatoes are d ne. large link sausage or fresh spare ribs may be used also and are very good. [reine malmer rathlede ] baked chops and potatoes butter a baking dish, and in it arrange in layers, sliced potatoes sufficient for the family, allowing two medium potatoes per person. sprinkle salt and pepper between each layer and add sufficient cold water to prevent burning. put into hot oven until the top layer is ephraim cook book potted ham when ham is boiled, there is often much waste of the hard portions and of pieces, that do not make presentable slices. take them while fresh and mince until a smooth paste, so that the fat cannot be dis- tinguished from the lean, there should be one-third fat. allow one pepperspoon cayenne to each pound of meat and salt to taste. heat thoroughly and pack firmly in small pots. steamed ham roll make biscuit dough and roll out about one-half inch thick. put cooked ham both lean and fat, through meat grinder, sprinkle over the dough and roll up like jelly roll. put in a tin and place in a steamer and steam two hours. serve with syrup. (olive m. anderson] ham and potato scallop cut slices of ham in small pieces and put in the bottom of a baking dish. add sliced potatoes, to fill the dish and barely cover with milk. bake slowly over an hour. no seasoning needed. [mrs. f. r. bagley] o. c. wilson ephraim ice cream parlor confectionery fruits ephraim cook book ter; when melted and very hot, pour in omelet mixture. when under- side is set and brown, put in a hot oven for a few seconds to finish cooking. shake a little salt over the top; fold over half and turn out on a warm platter. serve at once. grated cheese may be added if liked. [mrs. b. d. thorp] eggs "lucania" five hard boiled eggs, one and three-fourths cups white sauce, one cup cooked macaroni, salt and paprika, one-half cup grated cheese, onion juice, essence anchovy, three-fourths cup buttered crumbs. cut eggs in eighths, lengthwise; add macaroni, white sauce, and seasoning; arrange in buttered baking dish, cover with bread crumbs, and bake until crumbs are brown. [mrs. e. helgeson] omelet three eggs, pinch of salt, one teaspoon sugar, beat well, two heap- ing tablespoons flour, one-fourth teaspoon baking powder, one and three-fourths cups sweet milk, beat well and pour in a well-greased spider. bake in a hot over until done. [julia m. olson] omelet with meat or vegetables mix and cook plain omelet, fold in remnants of finely chopped, cooked, chicken, veal or ham. [mrs. e. helgeson] eggs rich omelet tablespoons flour сир milk teaspoon salt tablespoons butter mix salt and flour and add the milk gradually, beat egg yolks until thick and lemon colored, then add to first mixture, then the whites beaten stiff. heat iron frying pan and put in two-thirds of the but- ter, when butter is melted pour in mixture; add remaining butter, as needed, when nearly done; finish baking in oven. [mrs. e. helgeson] egg omelet two eggs beaten, salt, one-half cup sweet cream; fry on one side and fold. [mrs. o. m. olson] spanish poached eggs strain a can of tomatoes, put in a lump of butter, an onion, a green pepper, cut fine, a little salt, and let boil hard for fifteen minutes. this is to be served with spanish cooked rice, as follows: one cup of rice, one quart water, pinch of salt; let boil hard, minutes; drain, and put on back of stove for ten minutes, covered tightly. put rice on platter and eggs and tomato over it. serve hot. vegetables. baked apples and onions peel and thinly slice equal parts of onion and tart apples. butter a baking dish, fill it with alternate layers of the onions, apples, salt, pepper, a pinch of sugar, and a few bits of butter. when the dish is full, pour over a little boiling water, just enough to keep from burn- ing. cover the dish closely and bake in a moderate oven until very tender. [carrie everson] asparagus on toast boil tender stalks in salted water, until done (about minutes), then drain. have ready some nice crisp buttered toast, lay on deep platter, and place asparagus on the toast. pour a rich gravy over it made of one cup of milk, one cup cream, thickened with a little flour (made smooth with water), adding a little salt, pepper, and a little butter. serve at once. [mrs. f. hogenson] escalloped asparagus boil the asparagus in salted water for twenty minutes and drain. fill a baking dish with alternate layers of asparagus and hard boiled eggs, chopped fine, having a layer of asparagus on top. rub together until smooth two tablespoons of butter, two of flour, adding to it one pint of milk, stirring constantly until it boils. season with salt and pepper and pour over the asparagus and eggs. sprinkle one- half cup bread crumbs and a little grated cheese over the top and place in a hot oven for ten minutes. [dena l. hogenson) baked beans—no. one quart navy beans soaked over night. drain in the morning, cover with cold water, and boil until almost done. drain water, place in bean pot and add salt and pepper to taste, one-half pound sliced bacon and one cup karo syrup. cover with boiling water and bake almost three hours. [mrs. m. j. andrews] baked beans no. wash one quart beans, cover with cold water and put on the stove to cook. when beginning to boil, add about one level teaspoon soda; let boil until they begin to be a little soft. drain and rinse, and put in baking dish or bean pot, with about pound rather fat salt pork ephraim cook book butter, mustard and salt, tablespoons sugar. scald the vinegar and stir in the eggs, mustard, salt and sugar. cook until it thick- ens. remove from fire and stir until smooth. when cold add cup sweet cream. prepare a few hours before serving and keep in a cool place. salmon can be used in place of chicken. [mrs. a. w. smith] cucumber salad pare and slice medium sized cucumbers. place in salt water for hours and drain. add a small onion sliced, then pour over cu- cumbers and onion / cup of sour cream mixed with tablespoons vinegar. [mrs. c. heimbecher] dandelion salad gather and wash nice young dandelions; lay in colander to drain, then cut in fine pieces. cut into dice slices of bacon and fry until brown; add pepper, salt, one teaspoon sugar, one onion cut up fine, and pimentos to suit taste; then add tablespoons vinegar and mix all together. this is sufficient for one pint of dandelion. hard boiled eggs may be added as a garnish. [olive m. anderson] date salad remove stones from dates and fill with cream cheese, sprinkle with chopped celery and green peppers and serve on a lettuce leaf with mayonnaise dressing. fruit salad cut up about equal parts of oranges, bananas, and pineapple. mis and add fresh marshmallows cut up. pour over any mild salad dress- ing, or, make a dressing of / cup of the pineapple juice, tea- spoon flour in / cup sugar, salt, and lemon juice or vinegar to taste; eggs. mix and cook until it thickens. [mrs. h. m. nelson] fruit salad apples bananas dice fruit and add dressing: dressing- egg, teaspoon vinegar, tablespoons sugar. cook in double boiler. [mrs. b. oneson] virginia fruit salad cut grape fruit in quarters and remove the pulp so as to leave the outside in good shape for serving. mix a cupful each of grape fruit pulp, diced pineapple, broken pecans or english walnuts, and halved marshmallows with mayonnaise diluted with beaten white of egg or whipped cream. chill. line the sections of grape fruit rind (peel the edges of the rind first) with lettuce leaves and fill with the mix- ture. garnish with mayonnaise and candied cherries. if desired, two cupfuls of finely cut celery may be added before mixing with the dressing. serve with cheese loaf. with the celery this served twelve people. oi anges ephraim cook book cup milk boiled salad dressing small teaspoon salt yolks of eggs, large teaspoon mustard (or, whole eggs) small teaspoons sugar large teaspoon flour / cup vinegar. teaspoons melted butter mix dry ingredients. add eggs slightly beaten, butter and milk. put in double boiler and heat. after it is hot, add / cup vinegar slowly. cook until quite thick. this will make one pint and will keep for months if put in a cool place. whipped cream added to it just before using adds to its goodness. [grace chandler] thousand island dressing / pint whipping cream tablespoon green pepper, or tablespoons mayonnaise chopped dressing chopped radishes andcelery.. tablespoons chopped pimento onion juice if desired tablespoon olive oil. use as a dressing for head lettuce, or any vegetable salad. [alvina anderson, manitowoc] thousand island dressing cup bottled salad dressing tablespoons chopped sweet tablespoons chopped parsley pickle tablespoons chili sauce tablespoons chopped pimento chill all ingredients, mix and serve. [mrs. . m. olson] thousand island dressing to one cup of mayonnaise add tablespoons chili sauce, finely chopped pimento, and / tablespoon finely chopped chives, if you have them. mix well and beat in very gradually cup oil. beat until light and fluffy. souffled crackers / cups grated cheese a little cayenne tablespoon flour teaspoon salt mix cheese, flour, salt, cayenne and egg yolks. beat the whites of the eggs till stiff and dry, add to other mixture and mix lightly to- gether. drop by teaspoon in center of saltines and bake in a mod- erate oven until mixture is well puffed and delicately browned. serve with salad course. [mrs. d. l. dunoon] walnut delusions work a ten cent cream cheese until smooth; add / cup pecans and tablespoons olives finely chopped. season with salt and paprika, shape into small balls and roll in finely chopped pecan nut meats, flatten slightly and press halves of english walnut meats opposite each other on each flattened cheese ball. serve with salad course. [mrs. d. l. dunoon] eggs - - ephraim cook book celery pickles let cucumbers stand in ice water three hours, then put in can with onions, and celery. to one quart vinegar add one cup sugar, one- half cup salt. boil, then let cool, and pour over pickles. seal. use green cucumbers, the size used for dill pickles, adding onion and celery to suit taste. a few slices of onion and a few pieces of celery. [mrs. n. c. jepson] chow chow-no. twelve onions, twelve cucumbers, one quart green tomatoes, one bunch celery, one cup salt. chop fine the above, and let stand in water over night. then drain. one cabbage (chopped), six green peppers (chopped), two teaspoons ground mustard, one teaspoon tumeric, one cup corn starch, one cup mustard seed, one-half cup brown sugar, one teaspoon ground pepper, two quarts vinegar. add cold water. to the vinegar add the sugar, spices; let boil, then stir in corn starch and pour over the rest. [mrs. o. m. olson) chow chow-no. one peck green tomatoes, two large cabbages, one-fourth peck small white onions, five green peppers, four tablespoons mustard seed, two tablespoons cloves, two tablespoons celery seed, two table- spoons allspice, one small box mustard, one pound brown sugar, two tablespoons tumeric, vinegar. slice the tomatoes, and let stand over night in brine that will bear an egg. then squeeze out brine, chop cabbage, onions, tomatoes (separately). mix with spices. put all in a porcelain kettle, cover with vinegar, boil three hours. chopped pickle three quarts green tomatoes, three quarts cucumbers, one quart onions, three green peppers, five cups sugar, three pints vinegar (scant), two tablespoons celery seed, two tablespoons mustard seed. chop tomatoes, cucumbers, onions, and peppers, add the rest of in- gredients, boil twenty minutes, then add one cup flour, and two table- spoons tumerie. [mrs. adolph anderson) cucumber pickles—"sweet'' peel and slice green cucumbers, salt; let stand over night, then squeeze off the brine. boil together, one quart sugar, one pint vin- egar, one tablespoon mixed spices; then add cucumbers and heat thoroughly, and can. [mrs. nels c. jepson] cucumbers sliced'-no. slice thirty (medium) cucumbers, without peeling, salt, let stand over night; drain next morning. take one quart vinegar, two and one-half pounds brown sugar, two tablespoons mustard seed, one teaspoon celery seed; slice one pint small white onions (thin), boil all twenty minutes and can hot. [mrs. c. w. sanderson] ephraim cook book cucumbers "sliced—no. one dozen small cucumbers, sliced, one-half dozen onions sliced, separately. sprinkle with salt, let stand one hour and drain. one cup sugar, one teaspoon ginger, one pint vinegar, one teaspoon cassia buds, one teaspoon mustard seed, one teaspoon salt, one teaspoon pep- per, one teaspoon tumeric; let come to a boiling point. [olive m. anderson] cullman pickles take cucumbers, not too large, put them in salt water over night. in the morning wipe them dry, and cut in quarters. put a layer of cucumbers, one bay leaf, sliced onion, mixed spices and horseradish. add more cucumbers and spices until jar is filled. one quart vin- egar, three cups sugar, cook and pour liquid on hot. let stand two days and repeat. very good. mrs. h. a. anderson dill pickles—no. nine cups boiling water, one scant cup salt, three cups vinegar, dill. after the cucumbers are cut in halves, soak one hour in ice water. boil vinegar, water and salt, let cool, then pour over cu- cumbers. [mrs. n. c. jepson] dill pickles—no. pack two quart cans with cucumbers and dill. mix and pour over the cucumbers, two tablespoons salt, one teaspoon sugar, one-half cup vinegar. fill the can with boiling water and seal. [grace chandler] dill pickles—no. make a brine by adding a half cupful salt to each four quarts of water; in this soak one hundred medium sized cucumbers over night. boil together ten quarts vinegar, two cupfuls salt; let this brine stand over night. in the morning drain the cucumbers, and pack them tight in layers in glass jars, between cherry and dill. add a small piece of red pepper to each jar. cover the cucumbers with the boiled brine, and seal. a little horseradish shaved fine and a few mustard seeds may be added. [a friend] mustard pickles two dozen cucumbers, two heads cauliflower, two quarts small onions, three green peppers, two quarts green tomatoes, one cup salt, cut up and let stand in salt water over night. water enough to cov- er. in the morning scald them all in the same water; do not boil, but heat thoroughly and drain. take three quarts cider vinegar, two tablespoons celery seed, four cups sugar, one-half pound green mus- tard, two-thirds cup flour, one-fourth ounce tumeric; heat the vin- egar, mustard, flour, and sugar all together, and pour hot over the pickles. mrs. b. d. thorp] ephraim cook book spoon corn bread two eggs, one pint milk, one tablespoon melted butter, four table- spoons cornmeal, two level teaspoons salt, one tablespoon sugar, beat. eggs light, add milk, sugar, baking powder, salt, butter, and corn- meal. stir well and bake till done, in a moderate oven, in a buttered pudding pan. [mrs. slaughter] quick graham bread one-half cup sugar, one egg, one cup sour milk, two tablespoons. sour cream, salt, one teaspoon soda in one tablespoon hot water, one and one-half cups graham flour, one cup white flour. bake three- quarters of an hour. ella mae washburn] hoover bread one cup bran, three cups graham flour, one-half cup walnuts, one- half cup brown sugar, one-half cup molasses, two dozen dates, two cups sour milk, one and one-half teaspoons soda, two teaspoons salt. [anna magnusen, menominee] nut bread_no. four cups flour, one cup chopped walnuts, one cup sugar, one tea- spoon salt, one and one-half cups milk, four teaspoons baking powd- er, one egg; mix all and put in loaf pan and let raise half an hour, then bake three-quarters of an hour. [grace m. helgeson] nut bread_no. one-fourth cup sugar, one cup sweet milk, one egg, a little salt; beat well together, then add three cups white flour, one cup chopped nut meats, three teaspoons baking powder. put in a pan, let raise twenty-five minutes, then bake in slow oven forty minutes. [ella mae washburn) oatmeal bread two cups oatmeal, scalded with one quart boiling water. let stand one hour. add one-half cup molasses, one-half cup sugar, salt, one tablespoon shortening. set in the evening with one cake yeast foam. in the morning add one-half pound raisins and flour to stiffen. let raise and make into loaves. [minnie peterson] oatmeal bread two cups oatmeal, take one cup boiling water, pour over and let cool. one-fourth cup sugar, one teaspoon salt, three cups wheat flour, one yeast cake, two tablespoons melted lard, one pint water; make sponge first. [mrs. j. c. knudson] rolls health bran rolls two cups bran, one teaspoon soda, one cup flour, pinch of salt, one and one-half cups sweet milk, one-half cup molasses. bake in gem pans one-half hour. [mrs. o. wilson] ephraim cook book potato rolls dissolve yeast cake in one cup of milk, that has been brought to the boiling point and cooled. one-half cup mashed potatoes. stir in two cups flour; beat it well and let raise. when light, add one- fourth cup butter, one-fourth cup lard, one-half cup sugar, one egg, about two and one-half cups flour and salt. [mrs. h. a. anderson baking powder biscuits four cups flour, four tablespoons lard, four teaspoons baking powder, one teaspoon salt, one and one-half cups milk. [mrs. . wilson] biscuits one baking powder biscuits two cups flour, one teaspoon (heaping), baking powder, heaping tablespoon butter, milk enough for a soft dough. roll out with rolling pin, cut with small tumbler. bake quickly in a hot oven. [mrs. b. oneson] cream scones two cups flour, four teaspoons baking powder, two teaspoons sugar, one-half teaspoon salt, four tablespoons butter, two eggs, one- third cup cream. mix and sift together flour, baking powder, sugar and salt. rub in butter with tips of fingers. add eggs, well beaten, and cream. toss on floured board and roll to three-quarters inch in thickness. cut in squares, brush with white of egg, sprinkle with sugar, and bake in a hot oven fifteen minutes. [mrs. e. helgeson] corn cake one-half cup sugar, one tablespoon butter or lard, one egg, one cup flour, two teaspoons baking powder, two cups corn meal, two cups milk or water, salt, bake twenty minutes in a hot oven. [mrs. h. a. anderson] johnny cake one-fourth cup sugar, one and one-half cups sour milk, a little salt, one cup corn meal, one egg, one cup flour, one teaspoon butter, one teaspoon soda. [mrs. cody, door county cook book] johnny cake one scant half-cup butter and sugar creamed together; two eggs, two cups sour milk, one and one-half cups each flour and cornmeal, and two level teaspoons soda. sweet milk and baking powder can be used. [mrs. frank long, sturgeon bay cook book] ephraim cook book add one and one-half cups milk, and the dry mixture, then add one and one-half tablespoons melted butter and lastly the stifly beaten whites. this makes about twelve waffles. apple fritters one cup milk, one heaping cup flour, two eggs, pinch of salt, one teaspoon baking powder, one full cup chopped apples. fry in hot lard. in place of apples any other fruit may be used, such as peach, es, bananas, pineapple, etc. [mrs. h. m. nelson] w. e. wagener lawyer office over bank of sturgeon bay. good cooks wanted! to use our lard, compound butter and oleo. cooking is a pleasure when you buy your meat and sausage at lawrence market telephone . sturgeon bay, wis. ephraim cook book brown sugar caramel frosting cup brown sugar / cup sweet cream / cup white sugar teaspoon vanilla. cup butter add enough water to sugar to dissolve; boil until it ropes. add cream and butter and boil five minutes. beat until thick enough to spread between layers and on top. [mrs. c. s. smith] cheap cake сир / cup flour cup butter and lard teaspoon cloves teaspoon cinnamon cup sour milk level teaspoon soda. [mrs. h. a. anderson] a good and cheap cake to cups of sifted flour add / cup corn starch, teaspoons bak- ing powder, and cups sugar. sift all together into a mixing bowl. break eggs into a measuring cup and fill with milk. pour into dry ingredients and beat for about five minutes; then add / cup melted butter, salt and flavoring. [mrs. a. h. chandler] egg a. anderson staple and fancy groceries fresh vegetables and fruits agents for the goodrich and the hill steamboat lines. ephraim, wis. ephraim cook book chocolate layer cake / cup butter / teaspoon soda cup sifted sugar teaspoons baking powder egg yolks teaspoon salt squares bitter chololate diss cups flour sifted times olved in tablespoons boiling with soda and baking powder water teaspoon vanilla. / cup sour milk fold in lastly stiffly beaten whites of eggs. bake in layer tins in moderate oven. [mrs. vincent stupecky, manitowoc] sour cream chocolate cake squares chocolate / cups flour cup sour cream teaspoon soda pinch of salt / cups sugar - teaspoon vanilla. melt the chocolate in sour cream, cool slightly and add to the sugar creamed in the yolks of eggs. sift in flour, salt and soda. add vanilla. fold in well beaten whites of eggs. use the fourth white for frosting. bake in small dripping pan. [mrs. j. c. hessler, decatur, ill.] eggs go to eagle inn garage for accessories storage repairing, and auto livery. ephraim - wisconsin ephraim cook book eggs cups flour cream cake break eggs in a cup and fill up with sweet cream. to this add cup sugar, cups of flour and teaspoons baking powder sifted to- gether, a pinch of salt and a little vanilla. bake in layers in a quick oven. take cup of thick sweet cream that is real cold and whip it thick; add half a cup of sugar and a little vanilla. use this for fill- ing. it is delicious. [mrs. ed. schreiber] crumb cake no. / cups sugar teaspoons baking powder / cup butter cups flour cup milk teaspoon flavoring mix well together the sugar, butter and flour. when well blended take out a cup of the mixture. add baking powder, eggs well beaten, milk and flavoring to the remainder. put into a cake pan and sprinkle with the reserved cup of the mixture. bake in a moderate oven. [mrs. . c. wilson] crumb cake–no. cups sugar teaspoons baking powder teaspoon cinnamon, if liked mix and work in cup butter. take out cup. to the remaind- er add eggs, cup milk and a little salt, almond flavoring. put in cake tin and sprinkle the cup of crumbs over the top. [mrs. c. j. golee] date cake . cup sugar teaspoon soda / cup butter / teaspoon cloves / pound dates cup sour milk cup walnuts teaspoon cinnamon cups flour. [mrs. j. c. dana, s. b. cook book] date cake cup chopped dates / cup sugar cup nut meats teaspoon baking powder eggs, well beaten teaspoons flour. also nice for dessert served with whippepd cream. [mrs. al. festerling, sheboygan. date cake cup nuts, chopped fine cup sugar tablespoons flour cup dates, chopped teaspoon baking powder bake in gem tins or minutes. when cold fill with whipped cream. this makes . [mrs. h. r. holand] eggs eggs ephraim cook book egg eggs date cake one teaspoon soda over one cup chopped dates; add one cup boil- ing water. let stand while mixing tablespoon butter / cups flour cup chopped nuts. cup sugar then add dates and bake in dripping pan. good baked in two layers and put together with jelly and covered with white frosting. [mrs. h. e. stedman french date cake teaspoon baking powder cup sugar / package dates cup flour cup walnuts bake in slow oven. when done moisten the top with a little milk. serve with whipped cream. [mrs. e. m. jacobs] french date cake cup sugar cups flour teaspoons baking powder tablespoons shortening cup walnuts / cup sweet milk / pound dates pinch of salt flavor to taste [louise l. nelson, sawyer] devil's food-no. cups brown sugar / cup sour cream / cup butter / cup hot water cups flour teaspoon soda ounces baker's chocolate cream the butter and sugar together; add the yolks of the eggs, then the sour cream, into which the soda has been dissolved; add hot water, then the chocolate which has been melted over steam; stir in the flour and last of all the beaten whites of the eggs. bake in lay- ers or loaf. (very good). [mrs. m. j. andrews] eggs eggs halstead-maples hardware co. retail hardware paints, oils, varnishes, etc. - n. cedar st. telephone no. . sturgeon bay, wis. ephraim cook book egg devil's food—no. cream / cup butter, add cup sugar and cream until very light. beat in two eggs, teaspoon soda in / cup thick sour milk. tea- spoon baking powder in cups flour. break / cake baker's choc- olate in cup and add enough boiling water to make cup full and add to cake the last thing. flavor with vanilla. [grace chandler] devil's food-no. cup sugar / cups flour tablespoon butter teaspoon baking powder teaspoons cocoa in flour cup sour milk pinch of salt even teaspoon soda in milk teaspoon vanilla. [mrs. j. c. knudson] devil's food cake–no. one cup sugar, one egg, one tablespoon butter, one square choc- olate, one-third cup sour milk, two-thirds cup hot water, one tea- spoon vanilla, pinch of salt, one and one-half cups flour, one tea- spoon soda, in flour. dissolve chocolate in hot water and add last. [mrs. john stoneman] devil's food_no. one cup baker's chocolate, cup sweet milk, cup brown sugar; boil together and cool. cup butter teaspoon soda cup brown sugar vanilla cup sour milk pinch of salt / cups flour. add the cooled chocolate mixture. [mrs. a. w. smith, chicago] devil's food_no. tablespoons butter, cup sugar, egg; cream these three to- gether. two squares chololate melted in / cup hot water, level teaspoon soda in / cup hot water, level teaspoon baking powder sifted with / cups flour. when cold break open and add whipped cream between and on top, or, leave whole, and frost. cut in squares. [mrs. c. s. smith] farina nut cake doz, eggs, beaten separately cup farina cups granulated sugar teaspoon baking powder cup bread crumbs cup walnut meats. serve with whipped cream. can be used as cake or dessert. [mrs. a. w. smith) eggs ephraim cook book eggless fruit cake cup sugar teaspoon cinnamon / cup butter a little meg cup sour milk cup raisins teaspoon soda cups flour teaspoon cloves bake in slow oven. caramel frosting.— cups brown sugar, / cup milk. boil minutes, then add teaspoon butter. [mrs. nels c. jepson] fruit cake cup butter eggs, beaten cup sugar pinch salt cup dates teaspoon each vanilla, cin- cup raisins namon and cloves cup nuts teaspoon soda in cup flour / cup citron wineglass brandy. bake one hour in a slow oven. [rose muroski) fruit cake cups brown sugar cup sour cream cup butter level teaspoon soda cups flour cup chopped nuts / teaspoon baking powder salt teaspoons cinnamon pound chopped. raisins teaspoon cloves pound chopped figs. [s. b. cook book] fruit cake from dough cups sugar teaspoon soda cup butter as much fruit as you wish pint bread dough teaspoon cinnamon a little nutmeg. flour to mix as stiff as common fruit cake. let rise one hour. bake in slow oven. [mrs. n. c. jepson] graham cracker cake-no. cups sugar teaspoon soda tablespoon butter teaspoon vanilla graham crackers, rolled fine / cups buttermilk frost with white frosting and sprinkle with nuts. [dena hogenson] eggs nutmeg eggs eggs - ephraim cook book sour cream cake eggs in a big cup sour cream cups flour / teaspoon soda teaspoon baking powder sift together: / teaspoon salt. cup sugar beat all together and add cup raisins and nutmeats. [mrs. h. e. stedman] spice cake four cups flour, four cups sugar, two eggs, three tablespoons melt- ed butter, two tablespoons candied orange peel, one teaspoon cloves, one teaspoon cinnamon, one teaspoon soda, two cups sweet milk. [miss fannie soukup] spice cake one cup sugar, one-half cup shortening, two eggs, one cup sour milk, one and one-half cups flour, one teaspoon cinnamon, one-half teaspoon each cloves, allspice, and nutmeg, one tablespoon molasses, one cup chopped raisins. chopped nuts may be added. mrs. theresa washburn spice cake / cups sugar teaspoon soda / cup butter cup buttermilk teaspoon salt cups flour teaspoon cloves / cup raisins teaspoon allspice / cup nuts (ground) teaspoon cinnamon cream sugar and butter, add spices and salt, then the raisins and nuts, then the soda having been dissolved in the buttermilk, then the eggs. lastly beat in your flour. bake in a slow oven in a loaf or as a layer cake. [mrs. l. pacey] spice cake without eggs cup brown sugar level teaspoon soda / cup shortening / teaspoon baking powder cup sour milk salt teaspoon each cloves and cin square chocolate grated or namon melted cups flour cup raisins [mrs. h. m. nelson) hot milk sponge cake eggs teaspoons baking powder cups sugar cup hot milk cups flour butter size of an egg. beat the whites of the eggs, add sugar, then the yolks, then the flour and baking powder. lastly add the hot milk with the butter melted in. bake in layers or shallow tins and frost. (mrs. c. j. golee) eggs ephraim cook book eggs sunshine cake–no. teaspoon cream of tartar / cups sugar / teaspoon salt сир swans down cake flour teaspoon vanilla. sift, measure and set aside flour and sugar. beat whites of eggs. stiff, add cream of tartar and beat again. then add sugar and beat. then the beaten yolks and vanilla. lastly fold in the flour. bake slowly minutes. [mrs. l. pacey, wilmette, ill.] tea cake cup sugar tablespoon butter / cups flour teaspoon baking powder sprinkle with sugar and cinnamon. [mrs. n. c. jepson] tutti frutti cake cup sugar teaspoon soda / cup butter square chocolate / cup nut meats cup sour milk / cup raisins or dates / cups flour teaspoon vanilla. [mrs. al. festerling, sheboygan] cup milk eggs egg patronize a home industry when you purchase cherry crates berry crates fruit baskets cheese boxes egg cases. sturgeon bay fruit package company ephraim cook book blitz torte first part- top part- yolks of eggs, beaten slightly whites of eggs, beaten stiff / cup granulated sugar add cup sugar and beat again cup butter tablespoon vinegar. cup flour level teaspoon baking powder tablespoons milk. spread the first part in two-layer cake tins; then spread top part (beaten whites) over first part. dust with almonds or other nut meats, chopped fine, and bake in a slow oven. when cool fill with a lemon custard or whipped cream. very good. [mrs. c. j. golee] cherry torte / cup butter cup cold water tablespoons sugar cup finur work the flour, sugar and butter as for pie crust and moisten with the egg and water. press in spring form. put in spider cents worth of ground almonds and cr.) sugar. brown them and place in form. then put in quart of canned cherries without the juice. beat eggs, the cherry juice and tablespoons of corn starch diss- egg buy the best and economize on your grocery purchases. it is possible our way. economy grocery people's store the orc that saves you money sturgeon bay, wis. ephraim cook book a good breadmaker is entitled to a good home why not start now? our stock of lumber and building material will interest you. our prices are always right fuller goodman co. phone sawyer, wisconsin ephraim cook book postum frosting two tablespoons postum dissolved in tablespoon hot water; add two tablespoons sweet cream, cup powdered sugar and stir till smooth. [mrs. alex johnson) sour cream frosting cup sour cream cup sugar. cup chopped walnuts cook all together, stirring occasionally, until it will form a soft ball in cold water. [mrs. c. f. bell] sugarless icing one cup white syrup; boil until strings, add gradually to the beaten white of one egg. flavor with vanilla. add / cup chopped nut meats if desired, and spread over cake. [dena hogenson] white frosting for cake beat the whites of two eggs until stiff; add one cup sugar and / tablespoons water; put all in double boiler and cook minutes. re- move from fire and beat until cool enough to put on cake, adding a pinch of cream of tartar while beating. flavor to suit. [mrs. b. d. thorp] don't pull your shirt to pieces not knowing what recipe to use — nor worry where to buy good clothes for men and boys. to sell good clothes is our exclusive business. yours for satisfaction millers clothing house ephraim cook book date rocks one and one-half cups brown sugar, one cup butter, three eggs, one teaspoon soda, dissolved in hot water, two and one-half cups flour, one and one-half cups dates, one-half cup nut meats. [mrs. theresa washburn] fruit cookies (cheap) one cup sugar, one-half cup soft butter, one egg, one cup chopped raisins, one cup sour milk, one teaspoon soda, one teaspoon cinnamon, one-half teaspoon cloves, a little salt, three cups flour, grease pans and drop bytter in with a teaspoon, and let it spread itself. bake in hot oven. [mrs. b. d. thorp] fruit cookies one cup butter, one and one-half cups brown sugar, three eggs, one teaspoon each; cinnamon, and cloves, one cup chopped raisins or cur- rants, two tablespoons milk, one teaspoon soda and flour. [mrs. a. w. smith] fruit cookies two cups brown sugar, one cup butter, two eggs (save whites of one for tops), one teaspoon cinnamon, one teaspoon soda in one-fourth cup cold water, three-fourths teaspoon cloves, one cup currants, one- half cup nuts, one-half cup citron, and flour. [mrs. al. festerling, sheboygan, wis] frozen cookies one pound butterine, one cup sugar, one cup brown sugar, three eggs, one teaspoon soda, one teaspoon cinnamon, one-fourth pound peanuts, one-half pound shelled almonds, work in five or six cups of flour, form in rolls the size of cookies, and freeze over night. slice off and bake in morning. [mrs. al. festerling, sheboygan, wis.] household necessities sellers kitchen cabinets (best for the money) modern furniture for the home h. j. hahn sturgeon bay, wis. ephraim cook book doughnuts lazy doughnuts one cup sugar, two eggs, nutmeg, one cup sweet milk, three small cups flour, two teaspoons baking powder, pinch of salt. drop in hard lard with dessert spoon, dipping the spoon in lard first, and the bat- ter will not stick to it. [mrs. b. d. thorp) doughnuts one cup sugar, two eggs beaten light, two tablespoons melted but- ter, a little nutmeg, one cup new milk, two teaspoons baking powder. flour enough to roll out a soft dough. [mrs. h. a. anderson) doughnuts two cups sugar, two cups sour milk, let sugar soak in milk for two hours; six tablespoons butter, pinch of salt, four eggs, one teaspoon soda, nutmeg, flour. have dough very soft. [mrs. e. helgeson] doughnuts one pint sour cream, ons and one-half cups sugar, two eggs, well beaten, one teaspoon soda, one teaspoon salt, flour enough to roll out. [mrs. m. j. andrews] go to feuerstein's music store sturgeon bay wis. for pianos victor talking machines victor records sheet music or anything musical ephraim cook book dr. g. r. egeland's hospital new-modern—fireproof fourteen rooms twenty-five beds operating room equipped with latest apparatus electric call system extends to every room, assuring patients immediate attention. sturgeon bay wis. garland street ephraim cook book > mock cherry pie one cup (large) cranberries, one tablespoon flour, three-fourths cup raisins, one-half cup water, one cup sugar. cut cranberries in two, and let stand in water a few minutes to draw out the seeds; chop the raisins. cook flour and water until transparent, add the other in- gredients; put in pie tin lined with crust, then put on top crust and bake. [mrs. b. d. thorp] chocolate pie one quart milk, two squares chocolate, one cup sugar, four table- spoons of corn starch, four eggs, salt. heat milk, and add chocolate. mix the sugar with cornstarch, and yolks of eggs. cook all together till thick. put filling in two baked crusts. beat the whites for the top. this filling is just as good without the eggs, and use whipped cream, instead of the whites of eggs for top. mrs. b. d. thorp] cocoanut cream pie one-fourth cup sugar, yolks of three eggs, one heaping tablespoon flour, one-half cup milk (scant), mix sugar and flour, and add yolks. add this to the hot milk, cool until thick, stirring constantly. remove from fire, add a little salt, piece of butter, and vanilla. put into baked crusts. beat the whites for frosting, sweeten to taste, and sprinkle the top with cocoanut. [mrs. h. m. nelson sour cream pie one cup sour cream, two eggs, one cup sugar, one-half teaspoon cinnamon, one-half cup raisins, one-fourth teaspoon cloves. beat the whites for frosting. [mrs. john stoneman] currant pie one cup mashed currants, yolks of two eggs, one cup sugar, one tablespoon flour, mixed with the sugar, one cablespoon butter. mix well and bake with one crust. beat whites of eggs for frosting and brown. [mrs. addie chapman] graham cracker custard pie two eggs, slightly beaten, pinch of salt, one-half cup sugar, two tablespoons finely sifted graham cracker crumbs, flavoring, vanilla or lemon, with a little nutmeg, and two cups of milk. bake in a crust. the cracker crumbs give body to the custard, a nutty flavor, and a rich golden brown color. [mrs. s. groenfeldt green tomato pie peel tomatoes, and slice them in pie tin lined with crust, and add one cup sugar, a little butter, one tablespoon vinegar, a little nutmeg, sprinkle a little flour over top, add top crust and bake slowly. [mrs. b. d. thorp] ephraim cook book delicate pudding one and one-half cups water, one-half cup sugar, pinch of salt, mix well and bring to the boiling point. wet three tablespoons corn starch in a little cold water and stir into the boiling syrup, allowing it to cook ten minutes. beat the whites of three eggs to a dry froth and whip the boiling mixture into them; return to fire a moment to set the eggs, adding the juice of a lemon or more if desired. add also the grated rind. turn at once into wet mold and set away to become ice cold. serve with a custard, made by heating one pint of milk in a double boiler; melt a piece of butter the size of a walnut in the milk and set aside to cool. stir this gradually into the well- becen yolks of two eggs; sweeten to taste, and return to fire, stir- rin until the custard thickens. flavor with vanilla. [mrs. s. groenfeldt, sturgeon bay cook book.] old fashioned danish apple cake ì il ten or fifteen apples to a nice thick sauce and sweeten to tas:. dry some stale bread in oven and crush fine with the rolling pir.. put one-half cup butter in a frying pan and heat the crumbs thr?! gh in the butter. butter a pudding pan, well, put the crumbs ani apples in layers; the crumbs must be on the top and on the bot- tom. bake in a slow oven one-half hour. let it stand a day or two ani. serve with whipped cream. [mrs. p. derby, mott, n. d.] floating island iut one quart fresh milk into a double boiler and heat to the boil- ing point. separate four eggs, and beat whites to a stiff froth; add to whites, one teaspoon powdered sugar, and put on top of boiling mik. let stand for five minutes. remove to fancy glass dish. beat the yolks of eggs and add to boiling milk. let boil until it thickens sole. add four tablespoons sugar; when cool add one teaspoon va- nilla. slip under whites in glass dish. [mrs. c. s. smith) fig pudding iwo cups boiling water, one-half cup chopped figs, one-half cup wa'nuts, pinch of salt, one-half cup sugar, one-half cup graham flour. boil three or four minutes, or until flour is cooked. put in sherbet glasses and serve with whipped cream. mrs. c. s. smith] fig pudding one cup suet, two eggs, one pound figs (chopped), one cup molas- ses, cne cup milk, three cups flour, sifted with one teaspoon soda. fill inolds half full. steam two hours. foamy sauce.—beat whites of two eggs stiff and sweeten with two tablespoons sugar. beat and sweeten yolks the same way. mix, then add one tablespoon butter, melted, and one cup whipped cream. [mrs. h. e. stedman) ephraim cook book steamed sponge pudding one egg, one-half cup molasses, one-half teaspoon salt, one tea- spoon cinnamon, one half teaspoon cloves, one teaspoon soda, one- half cup raisins, one-half cup nuts, three-fourths cup flour, one-half cup hot water. beat your egg separate, mix the white and yolk to- gether, then add molasses, and spices, then your salt, and soda and hot water. then nuts and raisins and flour. steam one hour, good. serve with a lemon sauce. sailor duff pudding one egg, and two tablespoons sugar, beaten together; one-half cup molasses, beaten into first mixture; add two tablespoons melted but- ter, beat again; one teaspoon soda, dissolved in a little warm water, one-half cup boiling water, one and one-half cups flour. steam forty- five minutes. sauce for above is made as follows: yolks of two eggs, one cup pulverized sugar, one teaspoon vanilla. beat above ingredients well and add one-half pint whipped cream. very good. [myra maccourt) brown sugar sauce two tablespoons butter, three teaspoons flour, one and one-half cups hot water, one cup brown sugar, two tablespoons lemon juice, nutmeg. melt butter, add flour, then water. add sugar and boil un- til it is well dissolved. lastly add lemon and nutmeg. [mrs. h. m. nelson) creamy sauce two tablespoons butter, one cup powdered sugar, one egg, three tablespoons hot water, one teaspoon vanilla. cream butter and sugar; add yolk and beat hard, gradually add hot water, vanilla and the white of the egg beaten stiff. put bowl over tea kettle and let steam until the consistency of custard. [mrs. h. m. nelson] foamy sauce one cup sugar, one lemon rind and juice, one teaspoon cornstarch, or one tablespoon flour, a lump of butter, and boiling water to make the right thickness; put a small lump of soda and a little salt in a bowl and pour the sauce over it. [mrs. john nelson, door county cook book] vinegar sauce mix one cup sugar, with two tablespoons flour, two tablespoons vinegar, a little nutmeg and add boiling water. boil until thick and add a small piece of butter. (mrs. henry leonhardt, s. b. cook book] ice cream almond ice cream one cup blanched almonds, ten drops bitter almond extract, one- half pin't cream, one cup sugar, one egg, one-fourth pint milk. beat eggs, three-fourths cup sugar, and one-half the cream together. pound the nuts into a mortar, mix one-fourth cup sugar, one-half the cream and stir to fine paste. add flavoring. stir well together and freeze. should be packed for one hour after freezing to ripen. angel parfait beat the whites of three eggs, boil a cup of sugar, and one-half cup water, as you would for cake frosting until it hairs. pour it on the well beaten eggs and whip two or three minutes. whip one pint of cream, flavor with vanilla, then beat cream and eggs together and pack in a bucket in salt and ice. set away four or five hours. run a knife around the sides, turn it out on a plate and slice. [willetta ensley, mott, n. d.] macaroon ice cream one-half pint cream, one-half pint milk, one cup sugar, two eggs, one cup macaroon crumbs, one teaspoon bitter almond extract. beat eggs, sugar and cream together. add crumbs, milk, and flavoring and freeze. pineapple sherbet two cups shredded pineapple, juice of one lemon, two cups sugar, one cup water, whites of two eggs. stir sugar and water until sugar is melted. add pineapple and lemon, and partly freeze. add the eggs, well beaten, and finish freezing. mousse "candy” one pound of stick candy, all flavors, cinnamon, lemon, pepper- mint, and others; and one pint whipped cream. put candy through meat grinder (coarse one), add to the whipped cream. pack and freeze. [mrs. c. j. golee] mousse “maple' one quart of maple syrup, cooked with the well-beaten yolks of eight eggs and a pinch of salt, until like custard, stir very often. let cool and add one quart whipped cream, whipped stiff. pack in ice and salt for four hours. three parts ice to one of salt. makes about three quarts. [mrs. h. e. stedman] good things to eat 一 ​ topera ks | uji tituintitutitituti good things to eat published by the members of the chancel chapter of grace cathedral topeka, kansas - preface it is at the repeated and urgent request of many friends that the members of the chancel chapter present this revised and somewhat enlarged second edition of their cook book. to their friends and the general public they offer this new edition, hoping that it may prove as much of a pleasure and help to the busy housewife as its predecessor. we sincerely thank all who have so graciously contributed to the contents. a blessing be upon the cook, who, seeing, buys this little book, and buying, tries and tests its wares; and testing, throws away her cares; and care-free, tells her neighbor cook to get another such a book ! ( ) cooking means the knowledge of medea and of circe and of calypso and of helen and of rebekah and of the queen of sheba. it means the knowledge of all the herbs and fruits and balms, and spices and of all that is healing and sweet in fields and groves—and savory in its meats. it means carefulness and inventiveness and watchfulness and willingness and readiness of appliance. it means the economy of your great-grandmothers and the science of modern chemists. it means much tasting and no wasting. it means english thoroughness and french art and arabian hospitality. it means in fine that you are to be perfectly and always ladies (loaf givers) and as you are to see imperatively that everybody has something pretty to put on, so you are to see yet more imperatively that everybody has something nice to eat. -ruskin. ( ) index page comparative weights and measures serving quantities soups fish and fish sauces poultry and game meats vegetables luncheon dishes salads and salad dressings cheese and eggs bread, rolls and biscuits sandwiches and afternoon tea cakes and icings small cakes and cookies puddings and desserts pudding sauces pastry . ice creams and ices preserves, jellies and pickles candies beverages household hints ( ) comparative weights and measures one quart or four cups of flour = pound. two cups of solid butter = pound. nine large or ten medium eggs =l pound. two and one-half cups powdered sugar = pound. two cups granulated sugar = pound. one pint of milk or water = pound. eight tablespoons =l gill. four teaspoons = tablespoon. one tablespoon = one-half ounce. one cup raisins = one-half pound. three and one-half cups corn meal = pound. one and one-half cups sifted flour = cup unsifted. ( ) serving. quantities bouillon——one quart will serve seven to eight cups; one cube to a cup. chicken-four pounds pressed, twelve to twenty persons. a three- pound chicken with same amount celery will serve twelve persons with sa lad. coffee-one tablespoon to a large cup. one pound made in open pot for thirty persons. one pound in percolator, forty persons. cream—one quart, twenty-five cups coffee; one fourth quart whip- ping cream, twelve large tablespoons for desserts, sauces. ice cream-one quart brick eight persons; one quart bulk, seven persons. ices-one quart brick, seven persons; one quart bulk, five persons. ham–ten pounds hot ham, twenty persons; ten pounds cold ham, forty persons. meat loaf-four pounds meat, six crackers to each pound, will serve twenty-five persons. oysters-one quart in scallop, fifteen to twenty persons; one quart in soup, three quarts milk, twelve persons. olives–one quart serves twenty persons. pickles-one quart serves twenty persons. peas–one can serves 'six persons; one quart six persons. potato chips-one pound serves twenty persons. punch—one quart serves ten in punch glasses; one quart serves five in regular glasses. pork-one-half pound loin to each person; one pound bacon, sliced thin, twelve persons; four pounds chop roast, six persons. salmon-one pound can scalloped serves eight persons; one pound can croquettes serves six persons. ---marjorie whitney pratt. ( ) good things to eat soups soups are named according to their flavoring ingredients, nationality of the people who use them, but they are divided into two main classes those without stock and those with stock. of the former are the cream soups, purees, etc., whose principal ingredients are cream sauce and some vegetable or meat flavoring; the latter have as a basis, beef, veal, fish, mutton, poultry or game, either separately or in combination. they are not as nourishing as the cream soups, as they contain a higher percentage of water. cream soups have sufficient nourishment for a meal when served with bread and butter. the stock soups are better suited to the beginning of a meal, as they stimulate the appetite, but do not satisfy it. families using meat daily should have a soup kettle into which may be put such left-overs as bone from a roast, an extra chop or piece of steak. to prepare fresh meat for stock, wash well in cold water, cut into small cubes, crack the bones and cover all with cold water; let stand a few minutes to bring out the juices, heat gently and simmer. when cooked, strain into a jar, cool and remove fat. stock may be clarified with egg whites and shells, using one egg to each quart of stock. mix while stock is cold; heat gently and simmer ten minutes, add half a cup of cold water, let stand a few minutes, and strain through a cloth wrung out of cold water. the quality of stock soup depends upon the variety of seasoning added. every garden should have its parsley bed, and it is easy to keep on hand a variety of other seasonings. parsley or celery leaves wrapped around pepper corns, whole cloves, bay leaves, etc., forms a “soup bouquet,” and is easily removed from the kettle. crisp crackers, crackers with cheese, croutons and cheese stock are simple garnishings to use with soups. ---louise fleming. potage velonte (lyons, france). (yellow soup.) make a rich white sauce of about two tablespoons of butter and one tablespoon flour, one quart of rich beef stock and one cup of milk. season highly with salt, pepper and paprika. let come to a boil. have ready in a large dish, the yolks of two eggs, well beaten with one cup of cream- when ready to serve, pour boiling soup into the egg and cream, stirring furiously. serve onion croutons with soup. -adeline catlin. good things to eat corn bouillon. cans corn pints water boil one hour. drain through colander, salt, pepper and reheat. serve with whipped cream, sprinkled with a litttle paprika. -charlotte p. garver. almond soup. blanch, chop and pound two-thirds cup almonds and six butter nuts. add, gradually, four tablespoons cold water and a few grains of salt. add three cups of white stock, one small diced onion, three stalks celery. sim- mer gently one hour; put through sieve, thicken with three tablespoons of butter and flour. add two cups scalded milk and one cup cream. serve with mock almonds. -mrs. william curtis. split pea soup. cup split peas teaspoon salt quart beef stock pepper to taste. cup cream cook the peas in the stock for three hours, adding more water or stock as needed. then rub through a strainer, add the seasoning and cream, put back on the stove, bring to the boiling point and serve immediately. -mrs. j. c. mohler. pea soup. to one can peas, heated and pressed through sieve, add one quart sweet milk. salt, pepper and butter to taste. cook fifteen minutes and serve with whipped cream. -cordelia p. noel. pea soup. can marrowfat peas tablespoons flour slice onion pint milk teaspoons sugar teaspoon salt tablespoons butter / teaspoon pepper pint cold water drain peas from their liquor, add sugar and cold water. let simmer twenty minutes. rub through sieve, reheat and thicken with butter and flour cooked together. scald milk with onion, remove onion and add milk to pea mixtures, and season with salt and pepper. peas too old to use as vegetable may be used for soup. good things to eat chicken soup. one quart chicken stock, one cup cream. heat the cream and add one tablespoon of butter, one tablespoon of flour. beat well the yolks of three eggs and add the last thing. --mrs. e. s. quinton. mushroom soup. put two quarts of chicken stock into double boiler to heat. run one can of mushrooms through meat grinder and then put mushrooms into stock to simmer. season with salt and pepper. thicken mixture with one tablespoon of flour in a little water. add to mixture one cup of sweet cream and let it heat thoroughly when rea to serve, pour soup into bouillon cups and add one teaspoon of whipped cream to each cup. (this recipe will serve twelve persons.) mrs. amanda porter, leavenworth, kan. cream celery soup. boil one cup rice and one cup celery together until done. put through colander, add milk (one pint), butter, salt and pepper. -mrs. henry hawkes. cream of celery soup. stalk of celery pint of milk teaspoon flour slice of onion teaspoon butter small piece of mace boil celery in one quart of water for thirty minutes. boil the onion, mace and milk together a few minutes. mix the flour with two table- spoons of cold milk, add to the boiling milk, and cook ten minutes. mash the celery in the water in which it has been boiled and stir into the boiling milk. add the butter and season to taste with salt and pepper. strain it and serve. -mrs. thomas f. doran. cream of corn soup. can of corn (through col quart of milk ander) tablespoon cornstarch season to taste. put puff of whipped cream on top before serving. -miss rances heizer. good things to eat additional recipes. good things to eat fish and fish sauces steamed salmon loaf. pour liquid from can of salmon (save it for sauce). remove skin and bones. three egg yolks, salt, pepper, juice of one-half lemon. beat whites of eggs and fold in last. steam in buttered mould one and one-fourth hours. make white sauce, add juice of salmon. -mrs. g. f. penfield. salmon loaf. can salmon cup milk cup fine bread crumbs season to taste eggs mix thoroughly and pack in buttered mould. steam one hour. serve with cream sauce and peas. -mrs. w. n. west. creamed salmon. put one tablespoon of butter in frying pan, add one tablespoon of flour and brown. add one cup of milk and stir till smooth, then add one can of salmon (removing oil, .bones and skin). stir all the time. when well mixed, remove from the fire and add a little worcestershire sauce. -mary meade ewart. salmon mould. envelope knox's gelatine dash of cayenne tablespoons cold water / tablespoons butter yolks of two eggs / cup milk teaspoons salt tablespoons vinegar teaspoon mustard can salmon soak gelatine in cold water five minutes. mix egg yolks, slightly beaten, with salt, mustard and cayenne. then add butter, milk and vinegar. cook, stirring constantly, till mixture thickens. add gelatine and salmon (sepa- rated into flakes). turn into a fish mould. chill and remove to bed of crisp lettuce leaves. --mrs. b. lawson. good things to eat eggs moulded salmon. can salmon chopped parsley pepper and salt and a little / pint of milk worcestershire sauce chop salmon very fine, first picking away all skin and bone. beat the eggs, mix thoroughly and steam two hours in a mould. --virginia meade. baked salmon. can of salmon fine bread crumbs cup of drawn butter pour pick salmon to pieces and carefully remove skin and bone. stir into it the drawn butter, season to taste. add juice of half a lemon and into a buttered pudding disli. cover and bake ten minutes. uncover and brown. serve with sliced lemon. --alice meade. tuna loaf. cups boiled rice / cup chopped pecans can tuna fish salt and pepper to taste eggs bake and serve witli tartar salice. ---mrs. clad hamilton. tuna fish loaf. can tuna fish (picked to cup bread crumbs pieces) tablespoon melted butter well beaten eggs add pepper and salt and one tablespoon of catsup, if desired. steam one hour and serve with cream sauce. -frances c. n. kaye. tuna fish with caper sauce. pound can tuna fish tablespoons capers tablespoons flour salt tablespoons butter tablespoon chopped parsley / cups milk paprika turn fish from can on to a plate and steam it till hot. in the mean- time melt butter, stir in flour and salt and add milk and capers. transfer fish to a platter. pour over the sauce and dust with paprika and parsley. -mrs. chas. kleinhans. good things to eat tunÀ fish chops. small can tuna fish tablespoons white sauce large cup boiled rice salt, red pepper, mustard raw egg to taste whites hard boiled eggs, chopped make into chops, roll in egg and bread crumbs. bake in buttered skillet in hot oven, fifteen minutes. use macaroni sticks for bone of chops. sauce. mince yolks of hard boiled eggs in one cup of white sauce and put on the chops. --mrs. luther burns. baked halibut. egg pounds fish pint milk tablespoon butter pounded crackers season with pepper and salt lay fish in pan and cover with the mixture. bake one hour. -mrs. w. j. curtis. halibut souffle. take one and a half or two pounds of halibut, parboil it, free from skin and bones, and mince fine with fork. add a dozen blanched and chopped almonds, one teaspoon salt, one saltspoon of pepper, mix, and add three unbeaten egg whites, one at a time. beat a few minutes, then stir in one-half pint of cream, whipped. put either in individual moulds or in one pan, cover with crumbs that have been mixed with melted butter, stand in boiling water and bake in moderate oven for twenty minutes. serve with hollandaise sauce. ---mrs. j. f. jarrell. hollandaise sauce. cream one-half cup of butter thoroughly. add three unbeaten egg yolks, one at a time, and one-half cup boiling water. season with one- fourth teaspoon salt, a dash of cayenne pepper and juice of half a lemon. cook very slowly, in double boiler, till thickened, and serve at once. -mrs. j. f. jarrell. good things to eat fish turbot. for any kind of left-over boiled or baked fish. one and one-half cups fish with bones taken out and the meat broken in small pieces. sauce. tablespoons butter tablespoon lemon juice tablespoons flour tablespoon chopped parsley teaspoon salt teaspoon chopped onion / teaspoon pepper pint milk melt butter, rub in flour, add milk. cook in double boiler until it be- gins to thicken, then add the seasoning. put the fish in a well buttered baking dish with two hard boiled eggs cut in cubes. cover with the sauce and a few buttered bread crumbs and heat through thoroughly in the oven, browning on top. -mrs. j. c. mohler. cusk a'la creme. pint of pieces of cold bay leaf cooked fish sprig of parsley yolks of two eggs small piece of onion pint milk tablespoon of butter blade of mace tablespoons of flour put the milk on to boil in a farina boiler, add to it the mace, onion, parsley and the bay leaf. rub the butter and flour together and stir into the milk when boiling, cook two minutes; add the well beaten yolks of the eggs, take from the fire and strain. put a layer of this sauce in the bottom of a baking dish, then a layer of the fish and so on until all is used, leaving the last layer sauce. sprinkle the top lightly with bread crumbs and put in the oven until brown. -mrs. h. t. chase. fish sauce. tablespoon butter tablespoon flour put these in a sauce pan over the fire and blend until smooth. add one cup of cold water; when thick take off the stove. add salt and pepper, stir in the beaten yolk of one egg and juice of half a lemon. -mrs. a. s. ogilvie. good things to eat baked mackerel maitre d' hotel butter. cut mackerel in halves and dip each half in flour. put these in a buttered baking dish and add a few bits of butter here and there. bake for about one-half hour, or until the surface is delicately browned. cream two tablespoons of butter. work in a teaspoon of chopped parsley, a few grains of salt and a tablespoon of lemon juice. put this in small bits over the fish and serve at once. -mrs. charles buck. fish chowder. trout, or any small fresh slices bacon or salt pork fish can tomatoes potatoes salt, red pepper and chili large onion powder to taste boil fish for five minutes. remove from 'bones and break into pieces. dice potatoes; cut onion fine. fry bacon, and use all the grease also. put layer of fish, potatoes, onion, bacon, and cover with tomatoes. add hot water to make right consistency, and cook in oven one hour. -mrs. ed arnold. crab meat, creole style. cook half an onion and half a pepper pod; cut fine, in two tablespoons of butter until softened and yellowed. add three-fourths of a cup of cooked tomatoes and half a cup of chicken broth and let simmer ten min- utes; then strain and cool. cook two tablespoons of flour in two table- spoons of butter, add one-fourth teaspoon of salt and the strained liquid; stir until boiling, then add a generous cup of flaked crab meat. serve when hot. -mrs. h. p. dillon. deviled crabs. boil three eggs hard, separate yolks and whites. chop whites rather fine and rub yolks smooth with one tablespoon melted butter. to a no. can of deviled crab meat, add eight crumbled crackers and pour about one- half cup hot water over this (or less if there is any liquor on meat). add chopped whites of eggs and stir; add yolks and stir; add one raw egg and stir thoroughly. butter inside of shells which come with each can, or other dishes if you prefer; fill each lightly with the mixture; drop small lump of butter on top of each; lay in pie pans and bake only long enough to color a golden brown. (about twenty minutes.) this makes about six- teen shells full. -zillah c. bartlett. good things to eat oyster cocktail sauce. for each person to be served. tablespoon catsup tablespoon lemon juice drops tabasco sauce teaspoon celery chopped fine / teaspoon worcestershire sauce / teaspoon horse radish salt to taste -mrs. frank l. webster. good things to eat additional recipes. good things to eat poultry and ga me chicken boudins. eggs pint cold cooked chicken (chopped fine) nutmeg, grated tablespoon butter tablespoon chopped parsley tablespoons bread crumbs salt and peper to taste / cup chicken stock or hot water melt butter, add crumbs and stock, let boil. take from fire, add other ingredients, with beaten eggs. turn into moulds and bake in a pan of water twenty minutes in hot oven. serve with the following sauce: ounce of butter ounce of flour / pint cream / pint chicken stock a little onion juice, season- ings to taste -mrs. e. s. quinton. chicken pie. (country style.) cover chicken with cold water; when three-fourths done add salt. gravy. cup milk tablespoons flour tablespoons butter cups stock salt and pepper crust. tablespoons butter cups flour teaspoons baking powder salt egg cup milk -mrs. chas. kleinhans. good things to eat fried chicken. joint a tender young chicken, wipe the pieces dry, season with salt and pepper, red and black, then set on ice. fry, half a pound of streaky bacon in a deep skillet, take out when crisp. roll chicken in flour, dip in beaten egg, roll again in flour and lay in the fat, which must be bubbling hot but not scorching. cook to a rich brown, turning often; pile pieces in a pan, set pan over another with boiling water in the bottom and put all in a very hot oven for fifteen minutes to one-half hour. this cooks the chicken through and through without making it hard. while the chicken is in the oven, dredge more flour into the fat, stir it well, add a cup of cream and let barely simmer, stirring constantly. -florence hayden. chicken a la king. cook two chickens until tender, or until meat falls from the bone; remove the skin and cut the meat into small cubes. slice two green pep- pers, after removing all the seeds and white membrane; also cut up one- half can (small size) of pimentos, and one-half can of mushrooms, or a large cupful of fresh ones, toasted. mix the above together. make a sauce of rich milk or cream, butter and flour. when the sauce has cooked, add the chicken mixture and cook until all is well blended, seasoning well with salt and paprika. serve on toasted bread. --mrs. albert t. reid. pressed chicken in gelatine. for a four or five pound hen, use one package knox plain gelatine, three hard boiled eggs, sliced. this does not have to be pressed, as the gelatine sets it is firm enough to slice or cut. boil chicken until tender; remove from bones and put meat through coarse grinder. boil stock down to a quart. soak gelatine in enough cold water to soften it, then put it into the quart of stock and bring to the boiling point, stirring gently till dissolved. then stir the stock with gelatine into the chopped meat till blended, and pour into a granite pan, in the bottom of which the sliced boiled egg has been spread. smooth nicely and put away to set, having seasoned to taste. this is usually made the day before wanted. garnish with parsley. -miss nellie lescher. good things to eat jellied chicken. dress, clean and cut up two good sized chickens. put into a stew pan, cover with boiling water and cook slowly until meat falls from bones; when half cooked add one-half tablespoon salt. remove chicken, reduce stock to three-fourths cup, strain and skim off fat. decorate bottom of a mould with slices of hard boiled eggs. pack in meat free from skin and bone and sprinkle with salt and pepper. pour on stock and place mould under heavy weight. keep in cool place until firm. in summer it is neces- sary to add one teaspoon gelatine dissolved in water. -mrs. h. p. dillon. turkey stuffing. (swedish style.) cups stale bread crumbs / cup english walnut meats, / cup melted butter broken in pieces / cup raisins, seeded and cut in pieces salt, pepper and sage to taste. mix ingredients in order given. -mrs. adelaide h. smith. larded breasts of guinea fowl. remove breasts from fowls having ng joints attached. scrape and trim bones. lard upper sides of breasts, four lardoons to each. put in dripping pan, sprinkle with salt and pepper, dredge with flour and brush over with cream. bake in hot oven, thirty minutes. remove to thin slices of hot fried or broiled ham and serve on toast. put frills on bones and garnish. -florence hayden. goose stuffing. / teaspoon finely chopped / cup stale bread crumbs onion cup chopped celery, stewed teaspoons butter chestnuts, cooked whole pound pork sausage / cup water in which celery can mushrooms, chopped is cooked cup chestnut puree cook onion in butter five minutes, add sausage, cook two minutes. add mushrooms, celery, chestnut juice, parsley, salt, pepper; heat to boil- ing point; add bread crumbs, chestnuts and celery water to moisten suffi- ciently. cool before stuffing the fowl. -florence hayden. good things to eat m e ats time required for cooking meats. beef, fillet, rare, twenty to thirty minutes. beef, sirloin, rare, per pound, eight to ten minutes. beef, sirloin, well done, per pound, twelve to fifteen minutes. beef, corned, per pound, thirty minutes. chicken, three to four pound weight, one to one and one-half hours. duck, tame, from forty to sixty minutes. duck, wild, from fifteen to twenty minutes. goose, steam one hour, roast two hours. turkey, ten pounds, three hours. lamb, well done, per pound, fifteen minutes. mutton, leg, roast fifteen minutes per pound. ham, per pound, twenty minutes. pork, well done, per pound, thirty minutes. squab, baked, one hour. veal, well done, per pound, twenty minutes. rules for the garnishing of various meats. the proper accompaniments for various roasts, as laid down by one well-known cook, are as follows: roast beef should be garnished simply with sprigs of parsley and with freshly scraped horse-radish. a more elaborate garnishing would include small baked tomatoes, whole mushrooms, annd braised vegetables, such as celery, button onions, salsify and the like. a rich brown gravy should be served with it, and small, neat squares of yorkshire pudding, garnished with sprigs of fried parsley and either mushrooms or horseradish. roast mutton should be garnished with daintily cooked tomatoes or mushrooms, or both, arrannged alternately with a sprig of parsley between each, and red currant jelly should be served as an accompaniment. roast lamb should have a properly prepared cucumber garnish, and should be served with a good brown gravy and cucumber sauce. another and more elaborate garnish would include fried potato croquettes, cauli- flower sprigs dipped in hot butter and lightly sprinkled with salt, pepper, and finely minced parsley. of course, the simplest of all dressings is the traditional mint sauce. for roast veal, the most popular garnish is composed of small force- good things to eat curried steak. pounds of round steak tablespoon (heaping) of small onions curry powder pound salt pork salt rice dice the round steak and the salt pork. fry the salt pork in skillet and put in the diced steak and brown. add the onion (minced) and the curry powder and salt to taste. pour hot water on mixture and cook until meat is tender (about one and one-half hours). when tender, thicken broth with flour wet with milk to the consistency of gravy. boil rice in double boiler. put on table in separate dishes and serve the curried meat on the rice. -winifred emary. rolled flank steak. flank steak or / pounds tablespoons melted butter round steak teaspoon sweet herbs cups stale bread crumbs teaspoon salt tablespoons chopped pars- pinch pepper ley mix the crumbs, butter, parsley, herbs, salt and pepper. roll tightly and tie with twine. salt, pepper and dredge with flour, brown in hot fat. add one cup of hot water, cover and bake until tender. serve with brown sauce. -josephine doran cosgrove. yorkshire pudding. one cup milk, two eggs, one cup flour, one-fourth teaspoon salt. mix salt and flour, add milk, gradually, to form a smooth paste, then add eggs, beaten very light. sift the flour three or four times. take some of the hot fat from a roast of meat, place in a small dripping pan, then pour in the mixture and bake in a rather hot oven about thirty minutes. cut in squares and serve with the roast meat, preferably beef or mutton. -mrs. joe davies. mushroom dressing. two tablespoons of butter, pinch of paprika, one-half teaspoon of lemon juice, one small teaspoon of worcestershire sauce, one-half teaspoon of salt. simmer five or ten minutes. rub in a heaping tablespoon of flour and add a cup of boiling water and cook five or ten minutes with one can of mushrooms. --mrs. d. e. palmer. good things to eat corned beef. tablespoons salt tablespoons sugar teaspoon saltpeter water to cover pounds beef let stand forty-eight hours; cook in same water, slowly, four hours, or until tender. -mrs. john harmon. -mrs. eugene quinton. pressed beef. pound rump steak eggs / pound streaky bacon dash of allspice, pepper, / pound bread crumbs salt mode: mince the meat, add the bread crumbs, season rather highly. then drop in the beaten eggs and stir all together thoroughly. press the mixture into a buttered mould and steam slowly for three hours. do not once let the water get off the boil. when cold, turn out and serve. -mrs. w. j. tod. beef loaf. one and one-half pounds round steak, four pork chops, ten medium sized crackers, butter size of an egg, one beaten egg, salt, pepper, one-half cup water, add gradually. put meat and crackers through grinder, then mix thoroughly, adding all the ingredients. make into a loaf. put one can tomatoes into baking pan and baste often. bake two and one-half hours. -mrs. j. v. abrahams. baked hamburg loaf. finely chop one and one-half pounds of raw fresh meat. add two cups of bread soaked in milk, one small onion (minced), salt, pepper and ginger to taste, and two eggs. roll into a loaf and place in baking pan; pour over it a sauce composed of tomatoes, onions, a large piece of butter and a little water and bake half an hour, basting frequently. -mrs. f. s. davis. meat loaf with spanish sauce. two pounds meat (ground round steak), five cents salt pork, one cup crumbs, one tablespoon kitchen bouquet, salt, pepper. cover with one cup tomatoes, one onion, one pepper, one cup mushrooms, one cup celery, sea- soning. cook forty minutes in moderate oven. add one cup cut up olives. cook ten minutes longer. serve with rice or orange rings. -mrs. william curtis. good things to eat pork pie. the from a pork loin into small pieces, season with pepper and salt. mix enough good lard with flour to make a rich pastry, adding one-half teaspoon of salt, and mix with boiling water. when cool, roll out and line a rather deep cake pan and fill with the meat. cook in a mod- erate oven. boil the bones from the meat with two pig's feet until the liquid will form a jelly when cool. when the pie comes out of the oven, fill with this liquid. let it stand till it cools. always serve cold, sliced. -mrs. joe davies. meat pie. cut remnants of cold meat into small pieces, put on stove in enough water to cover meat and add a slice of onion. peel one potato and boil eight minutes. slice and add to first mixture and at the same time add a little thickening. pour mixture into crust made from baking powder paste and cook one hour with slow fire. -selected. pork chops with dressing. / pounds pork chops cups bread crumbs onion / teaspoon pepper tablespoons butter / teaspoons salt egg poultry seasoning place pork chops in dripping pan, moisten crumbs with a little warm water, add onion and the seasonings, butter melted, and egg well beaten. put some of dressing on each chop and put a little hot water in the pan and bake in a moderate oven until meat is tender. -louise mcneal. -nellie m. copeland. baked ham. one ham weighing about ten pounds; cover with cold water and allow it to stand twenty-four hours. put over the fire in cold water and allow to simmer for two hours. remove all skin and trim carefully, cover with boiling water and sweet cider in equal proportions and boil very gently for two hours, or until nearly tender. remove from the fire and allow to cool in the cider liquor. remove to a baking pan, and cover the upper side of the ham with a paste made of cracker crumbs moistened with the cider liquor and well sweetened with brown sugar and spiced with cloves. bake about two hours, basting with the cider liquor and serve either hot or cold. -mrs. charles f. scott, iola, kansas. good things to eat ham, take a slice of ham two or two and one-half inches thick, rub well with mustard and brown sugar, put in baker and cover with sweet milk. bake slowly until milk is gone. make gravy and serve garnished with slices of hard boiled eggs. -mrs. john a. worley. -mrs. w. n. west. how to cook pork chops. salt and pepper chops, then dip in egg which has been previously beaten. then roll in dried bread crumbs. put in dripping pan with a small piece of butter on each and a thin slice of bacon on each chop. put in oven and bake about thirty or forty minutes. turn chops once. -mrs. james l. king. swiss loaf. pounds round steak, eggs ground onion cup bread crumbs (mois- mango, chopped fine ten with milk) quart tomatoes bake slowly in loaf two hours., --mrs. frank beck. hot veal loaf. pounds veal (off round) cup milk pound fat pork or / cups cracker crumbs pound butter eggs, beaten lemon (juice) grind meat and mix with butter. add eggs, lemon, milk and cracker crumbs. season to taste. shape and place in a pan to bake. place in an- other pan containing boiling water. steam and bake three hours slowly. -mrs. fred w. conrey. good things to eat additional recipes. good things to eat additional recipes. good things to eat vegetables time required for cooking vegetables. asparagus, fifteen to thirty minutes. beans, shelled, one to two hours. beans, string, one to two hours. beets, one to five hours. beet greens, one hour. brussels sprouts, boil three-quarters of an hour. cabbage, forty-five minutes to two hours. carrots, forty to sixty minutes. cauliflower, one-half hour. corn, twenty to thirty minutes. dandelion greens, from one to one and one-half hours. onions, one to two hours. parsnips, from one-half to one hour. potatoes, baked, forty-five minutes. potatoes, boiled, thirty minutes. potatoes, sweet, baked, one hour. potatoes, sweet, boiled, forty-five minutes. spinach, one hour or more. vegetable oyster, one hour. squash, summer, one-half hour. squash, winter, baked, sixty minutes. squash, winter, boiled, twenty-five minutes. tomatoes, thirty minutes to one hour. turnips, forty-five minutes. corn pudding. to one can of corn take one cup of milk, one tablespoon sugar, two (or more) eggs, beaten separately, salt and pepper to taste. add whites of eggs last, put into buttered pan and dot over with bits of butter. bake from twenty to thirty minutes. -mrs. f. s. davis. good things to eat good macaroni. break one package macaroni in one-inch pieces, boil in salted water twenty minutes. drain and put in layers of macaroni, butter, cheese, salt and pepper. when dish is full, add three well beaten eggs in one pint of milk. pour over macaroni and bake until like custard. -mrs. j. p. williams, mansfield, la. carrots. cups diced raw carrots tablespoons butter cups boiling water teaspoon sugar / teaspoons salt tablespoons flour pepper fry carrots in butter till slightly softened, add flour, seasoning and water. bring to a boil. cover and simmer gently till carrots are tender, about three-quarters hours. -mrs. charles kleinhans. sweet potato croquettes. cups sweet potatoes / cups english walnuts (ground) boil until tender, several medium sized sweet potatoes. season and mash. when ready to serve, add nuts, roll in beaten egg and cracker crumbs and fry in deep hot fat until a light brown. this can be substi- tuted for meat. -mrs. roy d. johnson. sweet potatoes en casserole. boil six large sweet potatoes. run them through the ricer, salt, add one-half cup of milk, large piece of butter, one cup of black walnut meats in casserole. dent ten marshmallows into potatoes and sprinkle paprika over top. put in oven until marshmallows are nicely toasted. ---mrs. charles skinner. chantilly potatoes. pile on a serving dish three cups well seasoned mashed potatoes. beat one-half cup heavy cream until stiff, add one-half cup grated cheese and season with salt and pepper. spread over potatoes, place in hot oven and bake until cheese is melted and cream is delicately browned. -mrs. adelaide h. smith. good things to eat rice croquettes. tablespoons boiled rice cup white sauce combine rice and sauce. chill, roll into shape, dip in eggs and roll in bread crumbs. fry in fat. - marjorie whitney pratt. creamed peas and carrots. one bunch of carrots cut in small pieces, boiled until tender. add one can of peas and white sauce. -mrs. e. s. brigham, kansas city, mo. young onions in cream. tie young onions in bunches and boil, changing first water. when done place on slices of toast and cover with cream sauce. -mrs. w. a. l. thompson. stuffed cabbage. medium cabbage teaspoon salt ounces pork, chopped fine teaspoon parsley ounces veal teaspoon onion tablespoons butter cup crumbs egg yolks pimento parboil cabbage, drain and let cool. open leaves and scoop out center; beat the eggs, add bread crumbs, moistened with butter; add meat, sea- soning and cabbage chopped fine. stuff into cabbage, fold leaves over, tie, bake three hours. -mrs. william curtis. cabbage. chop one small head of cabbage, not too fine. boil twenty-five minutes in salted water; drain. put layer of cabbage in baking dish, add salt and pepper and white sauce. repeat until dish is full. cover with grated cheese and bake in moderate oven forty-five minutes. -mrs. william curtis. spinach. wash thoroughly in three waters at least, pick over carefully and cook one peck of spinach. season with salt and pepper after draining well and chopping fine; add one-half cup chopped bacon that has been cooked crisp. reheat. serve very hot. melted butter and hard boiled eggs may be used instead of bacon. -mrs. william curtis. good things to eat baked hominy. large tablespoons butter / teaspoon paprika level tablespoon flour / teaspoon salt cup cream teaspoon grated onion / cup milk make a cream sauce of the above ingredients and mix with one can of lye hominy. bake one-half hour in moderate oven. -adeline s. catlin. good things to eat additional recipes. good things to eat luncheon dishes spanish rice. cook separately, one can of tomatoes, one bermuda onion and one large green pepper, run through grinder. salt to taste and add lump of butter. one cup of rice in two cups of boiling water; cook until rice is thoroughly done. then add tomato sauce and sprinkle one-half pound of grated cheese on top and brown in oven. -mrs. charles skinner. mexican rice. cups cooked rice mangoes, chopped can tomatoes slices bacon, cut in small small onions, chopped pieces and browned mix all together and bake one hour in a slow oven. -mrs. william collinson. tomato and rice. (turkish pilaff.) one small cup rice, one pint water, one-half teaspoon salt. cook five minutes in double boiler, drain water and add one can tomatoes, one tea- spoon sugar, one tablespoon butter, one small onion, chopped and fried. season with salt, pepper and paprika to taste. cook until thick; about two hours. -mrs. horace humphreys. spanish spaghetti. cook spaghetti twenty minutes, drain, cover with cold water and drain again. cut one-half pound (or less) of bacon in dice and fry. skim out bacon and put in chopped onion, one chopped pimento, and fry golden brown. add bacon, one can campbell's tomato soup and spaghetti, salt and pepper to taste. mix and turn into buttered dish. sprinkle with bread crumbs and bake twenty minutes. -mrs. f. j. whitelock. good things to eat spaghetti. to one-half pound of spaghetti, boiled in salted water until tender, add one can strained tomatoes, two large tablespoons butter, one-fourth cup beef extract, one fully chopped onion, one large coffee cup grated parmesan cheese. bake in hot oven one hour. -mrs. william curtis. spaghetti with tomato sauce. boil one-fourth package spaghetti, having water boiling and well salted when it is put in. cook until tender. drain off water and pour tomato sauce over top. bake thirty minutes in hot oven. tomato sauce. fry one-fourth pound bacon or ham, add one can tomatoes (strained), one chopped onion, one pinch black pepper (or red), one-half teaspoon salt, five tablespoons cheese (chopped), one can mushrooms, one tablespoon brown sugar, one-half cup hot water. boil down to a thick sauce. stir constantly. -mrs. hal hazlett. spaghetti (italian style). cook one can tomatoes, one onion, one green pepper, in butter until tender. add one pound of meat (left overs), put through meat chopper. stir in one package of spaghetti (boiled first until tender). place slices. of cheese on top and bake one hour. -mrs. fred cole. chili con carne. one pound of steak, cut fine and fried in butter, with onion added; cook until tender. add one cup or more of cooked rice, one can of tomatoes and one can of red kidney beans, then cook all together, add seasoning to taste. -mrs. lavenia pfister. meat souffle. make one cup cream sauce, season with parsley and onion juice and add one cup cold cooked meat, chopped fine, and beaten yolks of two eggs. cook one minute and set away to cool. when cool, stir in whites of eggs, beaten stiff. bake in buttered dish, about twenty minutes and serve im- mediately. -frances c. n. kaye. good things to eat ribbon veal. a knuckle of veal. boil until very tender. take off bone and run through grinder. cook bones with stock so it will be sure and jell. boil eight eggs hard and run through grinder. put layer of veal in the pan and season with salt, pepper and lemon juice. pour some of the stock over this. on top place a layer of pimentos, then eggs, then a layer of pimen- tos on top of the eggs. add the rest of your veal and pour stock over all. set in ice box until hard and well chilled. serve with olive oil mayonnaise. ---mrs. warrick updegraff. green peppers stuffed with nuts. stuff peppers with cream cheese that has been mixed with chopped nuts. press very hard and let stand eight or ten hours before slicing. very nice served with cold meats and salads. -reita updegraff. stuffed peppers. any piece of meat or left-over vegetables ground in meat grinder; mix with left-over gravy or melted butter; season with grated onion, pepper, salt, nutmeg and some of the mango seeds and trimmings. cook until thoroughly mixed. have ready green mangoes with top ends cut off and seeds removed; stuff with the meat preparation and sprinkle dried bread crumbs thickly over top with bits of butter. pour water in bottom of pan and bake in moderate oven until peppers are tender. -mrs. emma c. blower. pepper rings. small green or red peppers stuffed with cream or cottage cheese are nice for condiments, or large ones stuffed and sliced, making pepper rings, are pretty. pimentos or parsley chopped into the filling add to the color. -mrs. ralph moore. sardine canapes. spread circles of toast with sardines, rubbed to paste with creamed butter, seasoned with worcestershire sauce and a few grains of cayenne. place an olive in the center of each when ready to serve. - mary meade ewart. sardine appetizer. cut bread in rounds, spread lightly with mashed sardines, put slice of tomato on top and cover whole with french dressing. -elvire m. dewey. good things to eat luncheon tomatoes. this dish takes the place of meat at luncheon or supper. cut a slice from the stem end of ripe tomatoes, scoop out the centers, dust in a little salt and pepper and put in each a teaspoon of soft american cheese; bake ten minutes, and drop in a raw egg. stand the tomatoes back in the oven, and bake slowly until the eggs are set. while they are cooking, rub two tablespoons of cheese with four tablespoons of cream; heat over hot water. dish the tomatoes on squares of toast, put on top of each a teaspoon of the hot creamed cheese and serve. -mrs. chester woodward. nut loaf. put through a vegetable grinder or chop very fine, sufficient nut meats to measure one and one-half cups, almonds, english walnuts, hazel and hickory nuts may be used, also butter nuts or black walnuts. but the latter should be used sparingly, because of their pronounced flavor. add to the chopped nuts, one pint stale bread crumbs, salt and one teaspoon of any kind of sweet herbs. mix well and add sufficient boiling water to moisten, cover closely and let stand ten minutes to swell, then add another cup hot water and turn into a well greased loaf pan. bake one hour in a moderate oven and serve hot with brown or tomato sauce. this dish also may be served cold, sliced, with mayonnaise dressing. -mrs. clive hastings. rictum dity. cup grated cheese chopped green pepper tablespoons butter can tomatoes teaspoon salt / grated onion eggs a dash of red pepper mix the tomatoes, cheese, onion and chopped pepper. melt the butter in a chafing dish. add the mixture and when heated, add the eggs, well beaten, and the seasoning. cook until eggs are of a creamy consistency, stirring all the time. serve hot on toast. -mrs. c. m. heaton. montpelier, vt. goud things to eat caviar. cut bread one inch thick in rounds the size of a large biscuit cutter and fry in butter until both sides are brown. cover this with slice of tomato from which the skin has not been removed. spread this with caviar and add to the top one spoon of thick mayonnaise. put on ice until ready to serve, but not for too long. -mrs. c. m. heaton, montpelier, vt. lobster louie, can lobster or shrimp or bunches dwarf celery crab meat or tomatoes big bermuda onion the above to be cut fine. combine them with either mayonnaise or french dressing. if the latter is used, use much more oil than vinegar. season with tabasco sauce. serve with cheese biscuits and coffee for after- noon lunch. -mrs. chas. skinner. cheese biscuits. make same as any baking powder biscuit and for every two cups of flour used add one-half cup grated cheese. -mrs. chas. skinner. creole rarebit. pound mild cheese / cup tomato pulp tablespoons butter tablespoons chopped green pepper / tablespoons chopped onion tablespoon canned red pep- per salt, paprika and pepper to taste egg tablespoons stock melt butter, add the chopped pepper and onions and stir and cook four minutes. add the tomato pulp, and cook five minutes. add cheese, cut in small pieces, with the seasoning. when the cheese is melted, add the stock and the egg, slightly beaten, and serve on hot toast. -mrs. chester woodward. good things to eat additional recipes. good things to eat additional recipes. good things to eat pineapple and tomato salad. serve on lettuce leaf one slice pineapple, cover with chopped salted peanuts, then one slice of tomato, more nuts; top with mayonnaise dress- ing. --mrs. john a. worley. banana salad. boil one-eighth cup of sugar and one-half cup of water six minutes. add juice of one lemon and boil two or three minutes longer. let cool. select ripe bananas, cut in two lengthwise. roll bananas in the syrup, then in chopped nuts (walnuts or pecans). dressing. one tablespoon butter, three well beaten lks of eggs, one-fourth teaspoon salt, dash of red pepper, juice of one-half lemon. cook over hot water until thick. add one-half cup cream (whipped). put dressing on bananas and decorate with candied cherries. serve on lettuce leaf. this will require one-half dozen bananas. -mrs. oscar bonnett. apple salad. apples tablespoon lemon juice / cup double cream core and pare apples and cook in syrup of equal measures of sugar and water. two or three cloves or cinnamon bark may be added. set aside to chill. chop maraschino cherries and a few pecan nuts; mix these with cream which has been beaten with lemon juice. pour over apples and serve on lettuce leaves. ---mrs. j. f. dillon. white fruit salad. large can sliced pineapple pound green grapes (fresh (diced) or canned) pound marshmallows pound blanched almonds (cut into pieces) (cut in halves) mix together dressing. yolks of four eggs / cup milk teaspoon mustard cook until thick, then add juice of half lemon. when cool, add one pint heavy whipped cream. then pour over the fruit and mix thoroughly. put on ice for twelve hours before serving. will serve twenty persons. -mrs. a. o. rosser. good things to eat celery and artichoke salad. cut into strips like matches, two cups celery, mix with one cup arti- choke strips—canned artichokes may be used—cover with french dress- ing or mayonnaise, and garnish with bits of beet or red apples with skin on and a few grape fruit carpels. —linda hull larned. celery salad with nuts and pimolas. mix two cups of diced celery with three peeled and minced radishes, one-half cup of minced pimolas (olives stuffed with sweet red pepper), and one cup minced nuts, cover with mayonnaise and garnish with minced boiled beets and grated raw carrot. -linda hull larned. cucumber jelly salad. peel cucumbers and slice very thin, put on fire in barely enough water to cover and let simmer gently until they are done. measure the whole and to a pint take one level tablespoon of gelatine, dissolve, add to hot cucumbers, season and put into a mould. set on ice and serve with may- onnaise dressing, mixed with chopped nuts. -mrs. j. f. dillon. tomato and sardine relish. place on individual plates, two or three small lettuce leaves; on these put two slices of tomato, on which are placed two boned and skinned sar- dines. over all pour french dressing to which has been added chopped onion. - mary meade ewart. russian salad. red peppers / bottle of indian relish green peppers (drained) hard boiled eggs put peppers and eggs through the food chopper, add a trifle salt, add indian relish. mix well with mayonnaise dressing and serve on head lettuce. -mary meade ewart. shrimp salad. cans shrimp (small size) bunch celery hard boiled eggs (cut mix with boiled salad fine) dressing -mrs. e. williams. good things to eat mayonnaise salad dressing. put the uncooked yolks of two eggs into a cold soup dish, add a quarter of a teaspoon salt and a dash of cayenne pepper; work these well to- gether and then add, drop by drop, one-half pint or more of olive oil. stir rapidly and steadily while adding together. after adding the oil alternate occasionally with a few drops of lemon juice or vinegar. the more oil the thicker the dressing. if too thick, add a half teaspoon or more of vinegar until the proper consistency. -mrs. e. h. crosby. thousand island dressing. part . / cup whipped cream / cup chili sauce / cup mayonnaise part . teaspoon green pepper teaspoon hard boiled egg teaspoon spanish onion this to be chopped very teaspoon pickled beet fine part . teaspoon taragon vinegar teaspoon lemon juice teaspoon walnut catsup teaspoon salt mix each part separately and to part one add part two. stir well and pour in part three. this is mr. gardner's famous recipe used on santa fe train no. . thousand island dressing. cup mayonnaise sweet pickles green pepper chives to flavor small can pimentos / pint whipped cream grind pepper, pimentos, pickles and chives very fine, mix mayonnaise and whipped cream. to this add other ingredients and whip very light. -miss marguerite kiene. fruit salad dressing. juice of two lemons egg, well beaten juice of one orange / cup sugar (scant) cook, and if not firm like mustard, add a little cornstarch dissolved in milk. when cold add one cup whipped cream. (enough for twelve per- sons). -mrs. j. a. campbell. good things to eat fruit dressing. . / cup orange juice / cup pineapple juice / cup lemon juice heat until it steams in a double boiler. take off the stove and add one cup sugar and two eggs, thoroughly mixed. cook until it thickens, stirring constantly. when cold add an equal part of stiff whipped cream and serve on any fruit salad. can also be used in puff cases as dessert. -mrs. roland medlicott. roquefort cheese dressing. three hard boiled eggs, mashed while hot, one-fourth. pound roquefort cheese, crumbled. add one cup boiled salad dressing, one cup whipped cream, a dash of paprika. -mrs. j. a. cole. boiled salad dressing. one-half cup boiling vinegar in which one tablespoon butter has been inelted. three egg yolks or two whole eggs beaten stiff, one teaspoon sugar, one teaspoon salt, one teaspoon mustard, one tablespoon flour, cayenne. beat these with eggs, add vinegar and beat again. cook until thick; when cool add one-half pint whipped cream. -eva mckirahan. cream salad dressing. / teaspoon salt teaspoons sugar tablespoons vinegar and water tablespoons cream / teaspoon mustard tablespoons melted butter mix dry salt, mustard and sugar. add butter, vinegar and water and cream, and cook ten minutes. cool. if too thick, thin with cream. -selected. good things to eat sour cream dressing. egg, well beaten stir into it two heaping tablespoons sugar, pinch of salt, one-half cup sour cream, one-half cup vinegar. cook in double boiler until thickened. --mrs. frank j. whitelock. argyle salad. put the yolks of four eggs in double boiler; add- tablespoons vinegar teaspoon dry mustard small teaspoon salt teaspoon butter tablespoon sugar dash of cayenne pepper stir over fire for five minutes; let cool; then add whipped cream. beat all together, then add one-half cup chopped pecans and twelve quartered marshmallows. drain canned apricots and place two halves on lettuce leaf. put spoonful of mixture over them and serve. -mrs. frank j. whitelock. somerset salad. stewed prunes, sweetened boiled salad dressing peanuts remove pits from prunes; fill each with peanut meats. place four or five to a serving, on lettuce, and cover with salad dressing. sprinkle the top with ground peanuts. -mrs. a. m. corp. good things to eat additional recipes. good things to eat old french recipe for cheese souffle. (handed down from time of louis xiv.) mix one-half cup fine bread crumbs, one-fourth teaspoon salt, one tea- spoon mustard, dash of cayenne pepper. add one tablespoon butter, one and one-half cups of milk. cook over hot water. when thoroughly heated add while hot two cups grated cheese, three egg yolks, well beaten, then cool. when ready to bake, blend with mixture one cup whipped double cream, four whites of eggs, well beaten. cook twenty or twenty-five min- utes in medium oven. --mrs. bennett r. wheeler. cheese pudding. large tablespoons bread crumbs large tablespoons grated cheese butter the size of a walnut pinch of mustard, salt and pepper fill the dish with alternate layers of bread crumbs and cheese. over all pour cup of milk into which one egg has been beaten. bake twenty minutes. -mrs. john v. abrahams. cheese cakes to serve with salad. (one dozen:) tablespoons grated cheese tablespoons soft butter tablespoons bread crumbs yolks of or eggs beat all together; add dessert-spoon of table mustard and a dash of cayenne pepper and a little salt. spread on rounds of bread and brown in the oven. -mrs. fred van allen. cheese puffs. (to serve with salad.) mix together four tablespoons flour, four tablespoons grated cheese, one-half teaspoon salt and dash of cayenne pepper. put in a saucepan one-half cup hot water, one tablespoon butter. when boiling, stir in flour mixture till it cleaves from saucepan. remove from fire and when cool stir in one large or two small eggs, beating until very smooth. drop by the spoonful on buttered tin, and bake. -mrs. j. f. jarrell. things to eat good deviled eggs. boil one dozen eggs hard, and when cold cut each in two lengthwise. take out yolks, mash with fork, add salt and white pepper, half teaspoon olive oil, half teaspoon ground mustard and vinegar enough to moisten and make about the proper consistency. salad dressing may be substituted for mustard. fill hollowed whites with this mixture. -miss ada gliddon. eggs vermicelli. boil three eggs twenty minutes. separate the yolks and whites. chop the whites fine. make one cup of thin white sauce with one cup of cream or milk, one tablespoon of butter, one heaping teaspoon of flour, one-half teaspoon of salt, and one-half saltspoon of pepper. rub the yolks through a fine strainer, pile in the center of a hot platter, stir the whites into the sauce, and when hot pour around the yolks. -mrs. roland d. perkins. omelet. tablespoon flour cup milk salt eggs beat whites and yolks separately; bake in oven ten minutes in greased skillet. -miss florence wellcome. omelet souffle. eggs tablespoons flour tablespoons sugar flavor with vanilla beat to stiff froth whites of eggs with sugar; beat yolks of eggs five minutes and add to whites; add flour, rubbed smooth in milk and flavor. bake about fifteen minutes and serve at once. -mrs. h. p. dillon. egg timbales. slightly beat four eggs, add one cupful of hot milk, stir well and season with salt, pepper and onion juice. pour into buttered moulds, place in pan of hot water and bake in moderate oven until firm. dip out carefully on a hot platter and pour around them either a rich tomato sauce or a rich cream sauce. sprinkle with chopped parsley. -mrs. frank s. davis. good things to eat eggs poached in tomato sauce. small can tomato soup one-half as much milk as soup drops kitchen bouquet teaspoon worcestershire sauce (which can be left out) tablespoons butter eggs buttered toast combine soup, milk, butter and seasoning and when it begins to bubble around the edge, break in the eggs very carefully; take care to keep each one separate. as soon as the whites are set, lift out egg onto a piece of toast, add a little sauce, a dash of paprika to each serving. this is excel- lent for the chafing dish. -mrs. roland d. perkins. creamed eggs. make a pint of rich cream sauce and pour into a buttered baking dish. break into this, while hot, as many eggs as desired, and sprinkle with salt. grate cheese over the top and cook in oven until eggs are set and cheese is a light brown. tomato eggs are prepared in the same way, substituting tomato sauce for the cream sauce. -mrs. frank s. davis. good things to eat additional recipes. good things to eat brown bread. cup graham flour cup corn meal cup white flour teaspoon soda teaspoon salt sift above ingredients to- gether / cup brown sugar / cup molasses cups buttermilk raisins if desired grease cans with lard and steam three hours. when done remove the lid and place in the oven just long enough to dry. -katherine f. clough. boston brown bread. cups graham flour cup corn meal / cup new orleans molasses cups sweet milk or sour milk scant teaspoon soda salt steam three hours, then put in oven to dry. take out of tins before putting in oven. -mrs. mary b. george. short bread. pound sugar (generous) pound flour / pound butter thoroughly mix, pack in baking tin about one-half inch thick. rub over the top with back of a spoon to glaze it. bake in moderate oven until light brown. cut in squares before it cools. -mrs. j. a. campbell. scotch shortbread. pound flour / pound cornstarch / pound powdered sugar pound butter cream the butter and sugar, add other ingredients and rub together until it becomes a stiff paste. this will be enough for four round cake tins. press into tins, pinching sides and mark with fork as you would a pie. bake from twenty to thirty minutes in a moderate oven, being very careful that it does not burn. -mrs. w. j. tod, maple hill, kan. good things to eat. “amy's" corn bread. teaspoon baking powder tablespoon shortening cup boiling water cup sweet milk cup corn meal / teaspoon salt bake in lot oven twenty minutes. eggs -mary meade ewart. egg corn bread — "sour milk.” large cup sour milk butter size of egg, melted tablespoons sugar tablespoons flour teaspoon soda small cup corn meal bake slowly twenty-five minutes - mrs. earle williams. -mrs. chas. kleinhans. eggs egg corn bread – “sweet milk." cup corn meal cup sweet milk pinch salt tablespoon melted butter cup flour teaspoons baking powder tablespoon sugar bake slowly thirty minutes. mrs. don mulvane. plain corn bread. pint sour milk teaspoon baking powder tablespoons lard / teaspoon salt corn meal to make thick / teaspoon soda batter little sugar bake in a hot tin. -mrs. r. m. spivey. gingerbread. / cup sugar teaspoon ginger / cup molasses / cup butter or sour milk cup lard, melted / cups flour teaspoon soda in molasses teaspoon cinnamon raisins on top -mrs. geo. bainter. egg good things to eat tip top gingerbread. / cup butter / cups flour / cup sugar eggs, not beaten cup molasses tablespoon ginger / cup sour milk or cold teaspoon soda water the secret of having it light and tender is in beating the soda and mo- lasses together thoroughly and in not beating the eggs. add molasses and soda before the flour. alice meade. gingerbread. cup new orleans molasses small teaspoon cloves cup brown sugar / cup butter cup sour milk level teaspoons soda well beaten eggs cups flour level teaspoon ginger a little grated orange peel or candied orange peel, cut into very small bits. bake in shallow pans; dust thickly with sugar when baked. good served warm for luncheon. -mrs. w. f. taliaferro. egg hot water gingerbread. cup molasses teaspoon cinnamon / cup boiling water / teaspoon salt / cups flour tablespoons melted butter teaspoon soda / teaspoons ginger add water to molasses. mix and sift dry ingredients; add this to molasses and water. add beaten egg and beat vigorously. leave out a little flour and add soda to this, putting it in at the last. pour into but- tered pan and bake twenty-five minutes in moderate oven. -mrs. chas. b. thomas, soft gingerbread. / cup butter cup sugar teaspoon (heap.) ginger cup molasses tablespoon cinnamon / cup sour cream / teaspoon cloves eggs / teaspoon soda -mrs. carl woodbury nellis. cups flour good things to eat pop-overs. cups milk cups flour / teaspoon salt eggs beat five minutes with dover egg beater. bake in greased tins in mod- erate oven from to minutes. --mrs. george thompson. pop-overs. break two eggs into a dish and beat just enough to mix the whites and yolks. sift in lightly one cup flour. add one cup milk, one-fourth teaspoon salt. bake in hot oven and serve immediately. stir as little as possible. --mrs. a. w. cochrane. sally lunn. pints of flour scant cup yeast pint milk / pound butter or butter and lard salt eggs beat eggs together very lightly. warm milk with butter in it. add eggs, then flour, then pinch of salt and beat light. then add yeast and beat again. a great deal depends on the beating. let rise seven hours. put in two fluted loaf cake pans and let rise again. if wanted for tea, make at eleven in the morning. if wanted for breakfast, make night be- fore. --mrs. charles b. thomas. white mountain gems. cup butter egg / cup sugar cups flour teaspoons baking powder / teaspoon salt cup milk cream butter and sugar, add egg yolks, flour, salt, baking powder, milk and beaten whites of eggs. beat mixture until very smooth. bake in hot oven twenty minutes. -frances shoemaker. good things to eat additional recipes. good things to eat additional recipes. good things to eat sandwiches and afternoon tea sandwiches. graham bread, chopped nuts and whipped cream. brown bread, chopped olives and neufchatel cheese. whole wheat bread, roast beef and horseradish mustard. white bread, cut thick, spread with butter and cheese and brown. toast freshly made, lettuce, chicken and mayonnaise with slice of bacon. fried bread, anchovies and hard boiled eggs. rye bread, smearcase and chives. minced ham, hard boiled eggs and salad dressing. sardines, lemon juice and paprika. caviar, onion juice and lemon juice. brown bread, grated cheese, butter and nuts. salad with lettuce and white bread. whole wheat bread, chopped peanuts, salt and thick cream. -mrs. mary meade ewart. refreshments for tea. refreshments for tea are at the present time marked in their simplicity. a great deal less is served now than was formerly served. since the var- iety is not so great, there should be something distinctive in our way of serving or preparing the food. everything should be as dainty and attrac- tive as possible. the food must not only taste good, but it must be ap- petizing in appearance. originality is what we want. -sarella l. herrick. cinnamon toast. toast slices of bread lightly, butter well, and sprinkle with sugar and cinnamon. put back on toaster long enough to let butter and sugar candy. -mrs. ralph moore. toasted cheese sandwiches. put american cream cheese through the food grinder. moisten with a small amount of cream. season with salt and paprika. put a thick layer between buttered slices of bread. toast and serve hot. -sarella l. herrick. good things to eat neufchatel cheese and olive sandwiches. thin slice of bread buttered. between each slice spread a paste of neufchatel cheese mixed to a paste with equal quantities of cream and salad dressing and chopped olives. cut any shape desired. - vera winter. cheese and almond sandwiches. shell and blanch twenty almonds, mince fine, add some philadelphia cream cheese and one dozen chopped olives. spread between slices of white bread. -selected. egg and cheese sandwiches. hard boiled eggs. chop the whites fine and put the yolks in a bowl with softened butter, salt, pepper and celery seed. blend to a smooth paste. add the whites of the eggs, spread on thin buttered bread. sprinkle with finely grated cheese and cover with the top layer. -florence johnston hayden. mock almonds. stale bread, cut in thin slices, spread with butter, cut in almond shapes and browned in hot oven. --mrs. william curtis. savory butter. grate one-fourth pound roquefort cheese. mix with one cup of cream cheese, grated, one-half cup butter, one teaspoon paprika, one teaspoon mustard, one teaspoon salt, one tablespoon anchovy paste. rub creamy paste, add juice of one lemon and vinegar to make smooth. -miss bullene. a cheese and onion sandwich. cut the crust off thin slices of bread. spread with salad dressing. peel a crisp onion and slice very thin. place a slice of onion on which cream cheese has been spread between slices of bread and salad dressing. cut into dainty squares. -a friend. good things to eat date and nut sandwiches. chop fine one-half pound dates with one-third pound walnuts. spread between slices of white and graham bread. press the sandwiches together and cut round with a cutter. -selected. nippy sandwich filling. nippy cheese small can carnation milk put these in a bowl and set in hot. water and beat until thoroughly mixed. then put on ice until thick and cool. spread on thin buttered bread. -miss bullene. for sandwiches. pound cheese c worth peanuts / can pimentos dozen sweet pickles put all through grinder and moisten with salad dressing. makes sixty fat sandwiches. -miss ada gliddon. joy sandwiches. slice thin and butter three slices of white bread. on first slice, put a leaf of lettuce, salted; next a piece of sliced baked chicken. over all put the second piece of bread, another leaf of lettuce, slice of tomato and may- onnaise. cover with third slice of bread. mayonnaise may also be added to the chicken. -reita updegraff. olive and nut sandwich. chop olives and english walnuts fine. add a dash of mayonnaise dress- ing and spread on lightly buttered home-made bread. - nannie zahner reynolds, atlanta, ga. turkey or chicken sandwiches. mix a teacup of chopped turkey or chicken with a little butter, pepper, salt and mustard, adding a tablespoon of chopped celery. place between slices of bread and butter -selected. salmon sandwiches. drain the oil from a can of salmon and remove all the bones. chop fine with three hard-boiled eggs, then season well with salt and lemon juice. -selected. good things to eat mushroom sandwiches. cut mushrooms into small pieces and cook in butter until tender. season with salt and paprika and add enough creamed butter to make a suitable consistency for spreading. add drop of lemon juice and the least grating of nutmeg and spread between thin slices of bread. -florence johnston hayden. pimento sandwiches. work one and one-fourth cups of butter until creamy, add two canned pimentos which have been pounded to a paste. season with salt, cut bread with biscuit cutter and spread lightly. -mrs. j. f. dillon. whipped cream sandwich. between two slices of raisin brown bread put whipped cream mixed with chopped pecans. also put cream and pecans on top. -nannie zahner reynolds, atlanta, ga. cucumber sandwich. on thin slices of lightly buttered white bread place lettuce and thin slices of cucumber. cover with mayonnaise dressing. -nannie zahner. reynolds, atlanta, ga. victoria sandwich. ounces butter ounces flour ounces sugar teaspoons baking powder eggs cream butter and sugar. add well beaten eggs and flour and bake in hot oven. when cool cut open and spread with jam and sift pulverized sugar on top. -mrs. e. j. shakeshaft. good things to eat sponge cake. eggs beat separate and then put together in a bowl, one cup sugar, one cup flour, one-half teaspoon cream of tartar; sift sugar and flour each three times. after beating eggs and sugar for ten minutes sift the flour and cream of tartar into the eggs. bake in a loaf or two layers. flavor. -miss juliet ingram, kansas city, mo. sponge cake. eggs cup sugar cups flour / cup hot water teaspoon baking powder flavor with vanilla --frances shoemaker. sponge cake. eggs juice of / large lemon, with / pound flour the rind grated pound pulverized sugar prepare ingredients. sift flour, grate lemon peel. have the lemon squeezed and tins buttered. the success of the cake is in the beating of the eggs. two persons should beat at least half an hour, one beating the whites and the other the yolks and half of the sugar together. next put the yolks into the whites, then stir in lightly the remainder of the sugar, then flour and lemon by degrees. the oven heat should be moderate at first, as the batter should be evenly heated through before it begins to rise. when baked spread over the cake a wafer thickness of icing, slightly flavored. -mrs. sheffield ingalls, atchison, kan. butter sponge cake. cup granulated sugar / teaspoon baking powder cup flour / cup melted butter (scant) eggs beat sugar and eggs about fifteen minutes. add flour with baking powder and butter last. quickly put in oven and bake about three-quarters of an hour. -mrs. b. lawson. good things to eat sponge cake with cream. one cup sugar, one cup water, boil till threaas. pour slowly on the beaten whites of six eggs. add one cup flour, six yolks beaten with one teaspoon (level) cream of tartar, vanilla, salt. bake slowly in a buttered when cold cut a round layer out of cake and fill with whipped then put layer back. powdered sugar on top. -mrs. chas. kleinhans. tube pan. cream, sponge cake. this is very simple and quickly made. even cup sugar / cup hot water even cup flour eggs, beaten separately small teaspoon baking teaspoon vanilla powder beat yolks and add sugar, then water and flour and baking powder. add very well beaten whites last. bake in moderate oven. may be baked in gem pans. -frances c. n. kaye. lady baltimore cake. / cups sugar cups swansdown cake flour / cup butter teaspoons baking powder cup water whites of eggs cream sugar and butter, sift flour three times before measuring. add baking powder to last cup of flour and sift three times. add water and flour alternately. lastly fold in whites of eggs, beaten to stiff froth. bake in two layers. -mrs. mary b. george. white icing. cups pulverized sugar butter (size of walnut) beat until creamy. do not boil. tablespoon milk flavor -miss ada gliddon. good things to eat angel food cake. / cups sugar small teaspoon vanilla cup swansdown flour eggs (whites only). level teaspoon cream of tartar sift the sugar four or five times. put cream of tartar in flour and sift same a number of times. be sure to sift the flour several times before measuring. beat eggs very light, add sugar slowly and then turn egg beater sideways and cut sugar in. then add flour slowly and cut it in with the egg beater. lastly add vanilla. do not stir with a spoon but pour into cake pan. do not grease pan. bake forty-five minutes alto- gether-baking in moderate oven for twenty minutes and then increasing the heat during the last twenty-five minutes. -mrs. clyde w. miller. mock angel food. whites of eggs cup flour cup sugar cup boiling milk teaspoons baking powder pinch salt sift flour, sugar and baking powder five times. then pour in milk and beat well. then fold in whites of eggs. bake in very slow oven. do not grease pans. only good while fresh. -mrs. james sproat. citron cake. eggs / cup butter / cups sugar teaspoons baking powder cups flour cup finely cut citron cup milk teaspoons cinnamon cream the butter and sugar, beat the whites of eggs until stiff, beat the yolks and add to butter and sugar. sift dry ingredients and add gradually to other mixture. add citron and fold in the stiffly beaten whites. bake in a slow oven. -caroline medlicott. good things to eat ginger cake, eggs cup molasses cup sugar salt / cup lard teaspoon ginger cup boiling water teaspoon soda cups flour dissolve soda in boiling water. bake in shallow pans. --marguerite bullene. luncheon cake. cups brown sugar package of seeded raisins tablespoons shortening cups flour cups of water teaspoons soda teaspoons allspice teaspoon salt teaspoons cinnamon boil sugar, shortening, water, salt, spices and raisins together five min- utes. when cool add flour sifted with soda. bake in shallow or loaf pan forty-five minutes. -mrs. a. m. corp. caramel cake. / cups sugar cup butter / cup milk teaspoon flavoring / teaspoons baking powder cups flour eggs light caramel filling. cups light brown sugar / cup butter cup thick cream a little corn starch can be used to thicken it. boil until thick and spread. dark caramel filling. pint brown sugar. / cup milk or cream butter size of an egg / cake chocolate boil till thick. -selected. good things to eat eggs orange cake. / cups sugar cups flour / cup butter teaspoons baking powder cup milk rind of orange, grated eggs, beaten separately juice of orange bake in small gem pans. pulverized sugar moistened with orange juice makes good frosting. -mrs. wilder s. metcalf, lawrence, kan. spice cake. cups raisins, boiled teaspoons baking powder minutes teaspoon cinnamon / cup butter teaspoon allspice / cup sugar teaspoons soda in cup cups flour raisin juice bake one hour, slow oven. -mary meade ewart. layer spice cake. cups brown sugar cup buttermilk cup butter heaping teaspoon soda teaspoons cinnamon teaspoon nutmeg cups flour speck cloves cream the butter and add sugar and the spices. put in one of the eggs and mix well. stir in part of the flour. add soda to the buttermilk. combine remaining flour and buttermilk with mixture alternately. add other two eggs last and beat thoroughly. bake in layers in moderately hot oven. -mrs. mary barstow. frosting. cup white sugar tablespoons thick cream cup brown sugar speck salt / cup water flavoring tablespoons corn syrup boil sugar, water and syrup together until it will form soft ball in cold water. let cool slightly and add salt and flavoring. thin with cream if needed to make it spread well. -mrs. mary barstow. eggs good things to eat eggs pecan cake. whites eggs cups flour cup butter teaspoons baking powder / cup milk sifted in flour cup sugar teaspoon vanilla second part. whites eggs, beaten stiff cups dark brown sugar dissolve sugar with as little water as possible and boil until it ropes, pour on to the beaten whites and beat until almost cool, then add one pound chopped pecans. -mrs. edna darrah crancer. chocolate cake. cup butter / cup flour cup chopped pecans squares chocolate teaspoon vanilla cup sugar melt chocolate, add butter, eggs, then add other ingredients. bake slowly. -mrs. albert e. jones. devil's food. cups brown sugar level teaspoon soda cup butter vanilla cups flour tablespoons chocolate melt- cup milk ed in- level teaspoons baking cup boiling water powder if the batter is very thin do not be alarmed. will keep moist for sev- eral days. -mrs. w. d. updegraff. devil's food cake. cups brown sugar / cup butter cup sweet milk eggs cups flour heaping teaspoon soda cup chocolate take the chocolate, one cup of sugar, one-half cup milk, yolk of one egg and the soda, set on the stove and boil; add all together while lot; bake in la yers. use white of one egg for frosting between layers. -mrs. a. p. lane. good things to eat devil's food cake. eggs level tablespoon butter / cups sifted flour / squares chocolate cups sugar (melted) teaspoon vanilla cups milk level teaspoons baking powder cream the butter and sugar, add chocolate, then the unbeaten eggs and vanilla and beat together until very smooth. sift baking powder with one- half cup of the flour and use first, then alternate the milk and remaining flour mak the mixt ciff enough to drop from spoon. be until very smooth and bake in moderate oven. -helen iris mcclintock, spanish chocolate cake. cup butter cups sugar cup sour milk / cake chocolate, melted / cups flour tablespoon vanilla, or teaspoon of lemon whole eggs teaspoon soda dissolved in boiling water bake in loaf or layers, with white icing. -mrs. bennett r. wheeler. spanish chocolate cake. stir together- / cup grated chocolate / cup boiling water teaspoon soda then mix together- cups light brown sugar cup sour milk cup bacon drippings cups sifted swansdown eggs, the yolks beaten first flour to this add the chocolate mixture and the whites of the eggs beaten stiff. bake in two layers. -mrs. earle williams. good things to eat spanish chocolate. cup chocolate / cup sweet milk / cup sweet milk teaspoon soda yolk of egg, boil until large tablespoon butter thick, then add- / cups flour cup sugar teaspoon vanilla icing. cups white sugar tablespoons grated choco- / cup milk late large lump of butter boil until thick ---mrs. j. gliddon. quick spanish chocolate cake. ounces chocolate (grated) / cup milk egg boil until thick, cool slightly and add butter size of egg and one cup of sugar. add to above- / cup milk teaspoon baking powder / teaspoon soda (dissolved cups flour in milk) -mrs. chas. o'neill, kansas city. allegretti cake. cup chocolate cups flour / cup milk / cup sweet milk / cup dark brown sugar flat teaspoon soda melt cup nuts cup dark brown sugar eggs / cup butter vanilla to flavor use a boiled frosting first then cover with chocolate frosting. cup chocolate / cup milk cup sugar let come to a good boil, then beat. -mrs. geo. mitchell. good things to eat apple sauce cake. cups flour, sifted three times cup sugar cup walnuts, chopped cup raisins, cut / cups apple sauce, not sweetened heaping tablespoons chocolate heaping tablespoon corn- starch level teaspoons soda teaspoon cinnamon / teaspoon cloves / cup butter and lard ( each) melted after mea- suring utter and apple sauce. bake dry ingredients together, then ad one hour in slow oven. -mrs. w. b. swan. filling for nut cake. cups sugar teaspoon vanilla / cup boiling water whites of eggs, well / cup raisins, seeded and beaten chopped boil the sugar and water until it threads, pour over well beaten eggs, beating constantly, then put in the chopped nuts and raisins. -mrs. blanche mclaughlin. brown sugar icing. cup light brown sugar / cup cream cup granulated sugar / cup butter cook very slowly until it forms a soft ball in cold water. let stand until cold. beat and as it thickens add cream to make right consistency for spreading. - alice meade. good things to eat doughnuts. one quart sifted flour, two and one-half level teaspoons baking powder, one-half teaspoon salt, lump of butter and lump of lard, each size of a wal- nut; mix, then add one cup sugar, one generous cup milk, two eggs, well beaten. roll, cut and fry in hot fat. -nina s. baker. potato doughnuts. cream two tablespoons of shortening with one cup sugar. add three yolks of eggs and one white, well beaten. stir in one cup freshly mashed potatoes, one-fourth cup milk. sift two and one-half cups flour with three teaspoons baking powder and one teaspoon of salt. add nutmeg and other spices, if liked. roll and cut before starting to fry. fry in kettle of fat at least three inches deep. -mrs. c. s. bowman. crullers. one cup of sugar, two eggs, three cups of flour, three teaspoons of baking powder, one-half teaspoon grated nutmeg, one-half teaspoon salt, one cup of milk, three tablespoons of melted butter. beat the yolks of eggs and sugar until thick; add the melted butter; next flour, salt, baking powder and nutmeg, all sifted together; next pour in milk and stiffly beaten whites of eggs. mix all thoroughly, roll out on a well floured board, cut into rings and fry in hot fat. -emma bolmar flenniken. sugar wafers. egg large cup sugar cup butter / teaspoon soda (dissolved / cup sour cream in a little hot water) flavor with orange or vanilla ; add flour, very stiff. knead dough until stiff, roll very thin, sprinkle with sugar. bake in hot oven. -mrs. e. w. crancer. good things to eat chocolate crullers. cup of sugar tablespoons melted choco- tablespoon of melted butter late level teaspoon of salt eggs, well beaten level teaspoon of cinnamon then add- cup of sweet milk cups of flour, and more teaspoons of baking pow- flour to roll soft der fry in hot lard -mrs. w. f. taliaferro. sugar cookies. / cup butter eggs cup sugar teaspoons baking powder tablespoon milk teaspoon salt flavoring cups flour cream butter; add sugar, egg yolks well beaten, flour, baking powder, salt and milk and egg whites beaten to a stiff froth. add enough flour to roll. cut off small pieces of dough, roll out, sprinkle with granulated sugar, shape with cutter. bake ten minutes. save all trimmings till last. do not mix the trimmings with fresh dough. -mrs. carroll b. merriam. sugar cookies. sift together about one pint flour, one cup sugar, one level teaspoon soda, one-fourth teaspoon salt. mix well into it one large tablespoon each of butter and lard; add one egg (beaten), flavoring and sour milk to make soft dough. (makes three dozen.) --mrs. john a. worley. sugar cookies. egg cup sugar / cup sweet milk / cup butter teaspoon soda, nutmeg / teaspoon salt flour to thicken -mrs. a. s. ogilvie. good things to eat oven. little pound cakes. cup sugar eggs / cup butter teaspoons cream / cup flour teaspoon baking powder -mrs. james l. king. oat cakes. tablespoon butter, creamed cups dry rolled or cup sugar quaker oats eggs teaspoon vanilla teaspoons baking powder pinch salt drop by teaspoon on buttered tins and bake carefully in rather slow remove from tins the instant they are out of oven. -mrs. f. r. millspaugh. oatmeal cookies (rolled). cups oatmeal cup luke warm water cups flour level dessertspoon soda / cups sugar (half brown) dessertspoon vanilla cups lard and butter / teaspoon salt (half and half) mix dry ingredients, add shortening, add soda, mixed with water. roll thin and cut. -louise mcneal. qat meal cookies. cups brown sugar cup chopped raisins cup of butter teaspoon cinnamon cups of rolled oats / teaspoon cloves / teaspoon soda, salt cups of flour tablespoons sweet milk beat well; drop with spoon. -mrs. mary b. george. oat meal cookies. cup sugar cup butter teaspoon soda cups flour teaspoon salt cups oatmeal teaspoons milk roll thin, cover with cinnamon and sugar. bake in moderate oven. -edna hopkins. eggs egg good things to eat hermits. cups sugar cup raisins and cup eggs, unbeaten pecan meats, if desired teaspoons baking powder cup butter cup sweet milk teaspoon each of cinnamon flour to thicken suffi- and nutmeg. ciently to drop from spoon -mrs. m. w. watson. hermits. cups nuts (english wal cup brown sugar nuts, pecans, brazil nuts) eggs cup raisins teaspoon baking powder cup butter add vanilla and spices to taste, flour enough so that dough will drop from end of spoon. -edith updegraff. hermits. cup thick sour cream / cup butter cups sugar (white or beaten eggs brown) teaspoon each soda, cin- cup or pound chopped namon, cloves and raisins nutmeg flour to make stiff put in long pan and bake in slow oven; then mark off into squares. ---mrs. a. g. gliddon. brownies. cup pulverized sugar / cup flour eggs. (beaten separately) pinch salt / cup butter vanilla / cup melted chocolate / cup chopped nuts cook twenty minutes. cut in squares like fudge -hazel risteen. brownies. cup sugar / cup butter mix two squares chocolate into hot shortening, then two well beaten eggs and one-half cup flour. spread in shallow pan and then sprinkle one-half cup chopped nuts over it. bake. “tastes like fudge.” -mrs. c. b. reed. good things to eat tea cakes. tablespoon butter teaspoons baking powder tablespoon lard cup milk cup sugar cup raisins, nuts or cur- cups flour rants eggs teaspoon flavoring bake fifteen minutes. this will make eighteen cupcakes. cream butter, lard and sugar. add well beaten eggs and then milk, flavoring. sift baking powder with flour; mix raisins with flour and add to wet in- gredients. beat well. bake in hot oven. -mrs. f. e. stewart. tea cakes. / cups dark brown sugar cup butter / cup sweet milk teaspoon baking powder / pound nuts or dates teaspoon cinnamon / teaspoon nutmeg eggs cups flour bake in muffin pans. -mrs. george mitchell. tea cakes. / cup butter cups flour cup sugar teaspoons baking powder eggs, beaten flavor to taste, vanilla cup water cream butter and sugar together, add beaten eggs, then water, then flour with baking powder. bake in gem tins and roll in powdered sugar while warm. -miss nellie lescher. tea muffins. cup butter cup milk tablespoons sugar cups flour teaspoons baking powder cream butter and sugar, add beaten egg, then milk, and dry ingredients. -mrs. george thompson. egg good things to eat marshmallow pudding. marshmallows tablespoon sugar tablespoon granulated teaspoon vanilla gelatine egg whites cup double cream tablespoon brandy take thirty-five marshmallows, cut them in quarters, mix with enough powdered sugar to prevent sticking; dissolve gelatine in boiling water; when cold mix with cream whipped stiff, sugar, vanilla, egg whites beaten stiff, marshmallows and brandy. put in a mould for about six hours and serve on a plate surrounded with whipped cream. -florence hayden. marshmallow rice pudding. one and one-half pints of cold boiled rice, add to it milk, sugar and one egg just as you would for an ordinary baked rice pudding. then place on top one dozen marshmallows which have been soaked for two or three hours in milk, and bake until a light brown tint. serve with cream. -caroline medlicott. date pudding. beaten eggs cup dates, stoned and cut cup pulverized sugar up tablespoons flour teaspoons vanilla tablespoons water teaspoon baking powder, cup english walnuts mixed with the flour (broken up) spread one-half inch thick in cake pan and bake half hour in moderate serve with whipped cream. -mrs. t. d. hammatt. oven. individual date pudding. cup sugar cup bread crumbs (use stale cup english walnuts bread) cup seeded dates put nuts, dates and crumbs through food chopper. one teaspoon baking powder and one pinch of salt added to bread crumbs, four eggs, beaten separately. vanilla or brandy flavoring. bake in gem pans in slow oven. -mrs. clarence bowman. good things to eat eggs torto. whites of eggs teaspoons vinegar cups sugar beat half hour. bake forty minutes in moderate oven. this is very fine for desserts. cut in squares, put fresh fruit and whipped cream on top. -mrs. d. d. grindell. sweet potato pudding. or large sweet potatoes' teaspoon baking powder, quart sweet milk dissolved in a little hot water cups sugar wine or nutmeg for flavor- cup butter ing pinch of salt peel and grate the raw sweet potatoes. cream butter and sugar. add the well beaten yolks of the eggs, then milk, salt and baking powder. into this stir the grated potatoes until thick as stiff batter. lastly add the whites of the eggs, beaten to stiff froth and the desired flavoring. bake in slow oven for one and a half hours. -mrs. frank w. thomas. queen of puddings. pint fine bread crumbs yolks eggs (very scant) grated rind lemon quart milk butter cup sugar bake until done, but not watery, as custard. whip whites stiff. beat in one cup sugar into which has been strained the juice of one lemon. spread on pudding and bake lightly. -mrs. walter weidling. poor man's pudding. / cup molasses / cups flour / cup sweet milk / teaspoon soda / cup butter cup raisins steam three hours in two one-pound baking powder cans that have been buttered. sauce. two eggs, two scant cups powdered sugar; beat thoroughly. add one cup whipped cream, vanilla to flavor. (will serve twelve.) -mrs. john a. worley. good things to eat jam pudding. eggs tablespoon sugar / cup butter / cup of flour cup of strawberry jam dissolve one teaspoon (scant) of soda in three tablespoons (running over) of sour milk. cinnamon or nutmeg to taste. mix as for cake. do not beat eggs separately. bake in slow oven. this will rise high, and when it falls it is done. serve with whipped cream. ---mrs. arthur linga felt. carrot pudding. / cup grated raw carrots / cup grated raw potatoes / cup brown sugar cup flour / cup chopped walnuts cup chopped raisins / teaspoon each of cinnamon and nutmeg teaspoon cloves / teaspoon baking soda, dis- solved in raw potatoes butter the size of a walnut mix together and steam two hours. serve with hard sauce. -mrs. a. e. parke. loganberry pudding. eggs cups canned loganberries level tablespoon cornstarch cup sugar tablespoons cold water tablespoon lemon juice scald berries in double boiler; add cornstarch mixed with sugar and cook until thickened. beat yolks of eggs with the cold water until very light. add to berries and cook ten minutes. take from fire, add lemon juice and fold in stiffly beaten egg whites. serve either hot or cold with whipped cream. -mrs. frank s. davis. norwegian apple pudding. grate one-half loaf of dry bread. brown one tablespoon of butter in pan and fry crumbs a little at a time until they are a rich brown. have ready some stewed apples, have them sweetened and thick. put alternate layers of crumbs and apples in baking dish and bake fifteen minutes. serve with whipped cream. -mrs. d. d. grindell. good things to eat plum pudding sauce. cup brown sugar / cup butter tablespoon flour cup water add a little vinegar before removing from stove. -mrs. ivor s. macfarlane. suet pudding. large cups flour large cup brown sugar / pound suet, chopped fine teaspoons cinnamon cup raisins teaspoon salt cup currants teaspoon soda mix with a cup of buttermilk (or sour milk), boil three hours. -mrs. j. a. campbell. an indian melon. sift together two cups of cornmeal, two cups of rye meal, one cup of flour, one level teaspoon of salt and a rounding teaspoon of soda; add two- thirds cup of molasses and three cups of sweet milk. beat thoroughly and stir in one cup of raisins or dates, cut in pieces, then turn into a buttered melon mould and steam three hours. serve the pudding hot with a mo- lasses sauce. make the sauce by boiling together, for twenty minutes, one cup of molasses, one-half cup of water, one rounding tablespoon of butter, three tablespoons of vinegar, a pinch of cinnamon and a saltspoon of salt. lemon juice may be used instead of vinegar, but some acid is needed to give the sauce its best flavor. -mrs. h. p. dillon. strawberry cake dessert. mash two boxes strawberries, add two cups sugar and three-fourths cup butter, creamed. for cake. / cup butter / cup cornstarch cup sugar / cup sweet milk cup flour whites of eggs serve while cakes are hot. pour the berries over them. -mrs. roland medlicott. good things to eat puffs. / cup butter heaping teaspoon baking cup milk powder cup sugar yolks of eggs cups of flour bake in gem tins; serve hot with orange sauce. orange sauce. cup pulverized sugar juice of oranges beat the whites of two eggs stiff, then beat in the sugar and orange juice. -mrs. walter morris. caramel pudding. cups boiling water / cup cornstarch, dissolved cups brown sugar / cup of cold water cook to a stiff jelly, then whip in the beaten whites of two eggs and about one-half cup nuts. serve with whipped cream. -mrs. frank russell, st. louis, mo. caramel pudding. caramel, three-fourths cup of sugar, and when melted add to one pint of cold milk. this should be cooked in double boiler. when the caramel is all dissolved in the hot milk, add the beaten yolks of two eggs and one large tablespoon of flour. take off the stove and beat in the whites of the eggs. beat well. serve in sherbet glasses with whipped cream on top. -mrs. eugene quinton. steamed chocolate pudding. egg tablespoons butter / squares chocolate / cup sugar teaspoon salt cups flour teaspoons baking powder cup milk cream butter, add sugar gradually and egg well beaten. mix and sift flour with baking powder and salt, and add alternately with milk to first mixture. then add chocolate, melted. turn into buttered mould, cover and steam two hours. -mrs. edward h. thompson. good things to eat steamed chocolate pudding. squares chocolate cup sugar cup milk cups flour teaspoons cream of tartar teaspoon soda teaspoons butter / teaspoon vanilla eggs cream together sugar and butter, add eggs, well beaten, add chocolate (melted), and vanilla. sift together flour, cream of tartar and soda, add alternately with the milk to the first mixture; pour into well oiled mould; steam two hours. serve with sauce. mrs. harry hobson. chocolate bread pudding. soak two cups stale bread crumbs in four cups scalded milk thirty minutes. melt two squares of baker's chocolate in saucepan, placed over hot water. to chocolate add one-third cup sugar and enough milk to pour, add to mixture also another one-third cup sugar, one-fourth teaspoon salt, one-half cup almonds, blanched and cut in small lengths, one teaspoon vanilla, two eggs, slightly beaten, turn into buttered baking dish, bake one hour or less, according to depth of baking dish. serve with hard or cream this will serve ten or twelve persons. sauce. hard sauce. cream one-third cup butter, add one cup powdered sugar, add one-half beaten egg, or cream. flavor with vanilla. beat well and keep in cool place. - mrs. d. burleigh. delicate cornstarch pudding. cup sugar (white, granu- tablespoons cornstarch, dis- lated solved in a little water cup water boil four minutes after removing from fire, add juice of one lemon, the whites of three eggs, beaten stiff and beat well into the cooked pudding. custard to pour over it. use the egg yolks, well tablespoons sugar beaten pint milk teaspoon flour flavor to taste -mrs. carl woodbury nellis. good things to eat chocolate foam. four eggs, beaten separately, one cup of sugar, creamed, with the yolks, two teaspoons of gelatine, soaked in two tablespoons of water, five table- spoons of boiling water on gelatine, two squares of melted chocolate added to the yolks of the beaten eggs; lastly, add the beaten whites of the eggs. flavor, and serve with whipped cream. -mrs. e. c. williams. steamed chocolate pudding. tablespoon shortening / cup sugar egg, beaten light / cup milk cup flour teaspoons baking powder / squares chocolate steam one hour in buttered moulds. serve with whipped cream. this serves six persons. --miss alice meade. cornmeal pudding. quart milk cup molasses large tablespoons cornmeal / cup sour cream large tablespoons brown salt and small piece of sugar butter eggs scald milk, stir in meal and butter, add molasses, then eggs and sugar beaten together. just before steaming add sour cream, and steam for two hours. sauce: butter and sugar. -mrs. c. b. reed. gilsey house pudding. / box gelatine / pints milk pint whipping cream vanilla eggs dissolve gelatine in milk in double boiler, add yolks of eggs and cook like custard. when cold add beaten whites and cream whipped. sauce: one cup of raisins boiled in cups water, add sugar to taste, boil, add one teaspoon of cornstarch. flavor with vanilla. -mrs. f. r. millspaugh. good things to eat egg fruit pudding. cup fruit juice (canned / saltspoon of salt or fresh) sugar to taste cup shredded fruit whites of eggs tablespoons cornstarch make a boiling syrup of fruit and juice, then add cornstarch which has been wet in cold water, and boil ten minutes, then add the salt and sugar. beat whites of eggs stiff and add to cornstarch, then turn into a mould. when cold, serve with fresh fruit and whipped cream, or with a boiled custard made from the yolks of the three eggs and a pint of milk. -mrs. w. l. gardner. wynstay pudding. ounces suet tablespoons of marmalade ounces of sugar or syrup ounces of grated bread crumbs mix the dry ingredients with the egg and marmalade, or syrup-syrup preferred. let it stand all night. put into a buttered mould and boil, or steam three or four hours. -mrs. joe davies. apple dumplings. to one quart of flour take one tablespoon baking powder and one cup of butter. mix butter and flour together, then add enough sweet milk to form a dough. roll and cut in squares, place apples in squares and wrap the corners of the dough around them. make a syrup of one cup of sugar, one and two-thirds cups water, and butter size of a walnut. let this boil, then pour over dumplings and bake about forty-five minutes. -mrs. blanche mclaughlin. drop fruit dumplings. / cups of flour heaping teaspoons baking cup of sugar powder pinch of salt tablespoon butter mix flour, salt and baking powder. work butter into this, and when ready to use add enough milk to make a stiff batter. drop into boiling fruit juice, being careful there is not too much liquor and that it is not boiling too hard. boil slowly eight to ten minutes. keep lid over pan while dumplings are boiling and do not remove before time is up. this same recipe' may be used with meats, omitting the sugar. any stewed fruit may be used in this recipe. -mrs. albert patten. good things to eat additional recipes. good things to eat additional recipes. good things to eat mock cherry pie. cup cranberries, cut in / cup sugar half tablespoon flour / cup seeded raisins small piece of butter bake in two crusts in a moderate oven thirty minutes. -mrs. frank j. whitelock. cream pie. crust: one tablespoon sugar, one cup flour, two tablespoons butter, yolk one egg. filling: one pint hot milk, yolks three eggs, one tablespoon flour, three tablespoons sugar, pinch salt. then add three tablespoons sugar to whites of eggs for top. -mrs. chas. n. nelson. cream pie. place one pint milk in double boiler with lump butter and salt. mix yolks of two eggs, well beaten, with one tablespoon milk, one-half cup sugar and three large tablespoons flour. then add to milk which has boiled. stir constantly. add a few drops of inilla. put in pastry which has been previously baked. use whites of eggs for meringue. -mrs. james sproat. chocolate pie. one pint of milk, heat, then add yolks of two eggs. mix together, four tablespoons sugar, two tablespoons chocolate, one tablespoon flour, one tablespoon melted butter, and heat it in the milk and eggs. bake pie and cover with whipped cream. ---mrs. f. n. risteen. filling for chocolate pie. tablespoons chocolate tablespoon vanilla tablespoons sugar yolks of eggs tablespoon flour mix well, add one cup of boiling water, cook until a smooth custard. for the meringue, beat whites of eggs, add two tablespoons of sugar. -mrs. esther m. wetterlund. good things to eat chocolate pie. eggs tablespoons grated choco- / cups sugar late cups sweet milk heaping teaspoons corn- speck butter starch put mixture of milk, sugar and butter on stove, and when it comes to the boiling point add yolks of eggs, well beaten, chocolate, melted, and cornstarch, dissolved. when mixture stiffens, add vanilla and pour into crust, which has already been baked. use beaten whites of eggs, com- bined with powdered sugar to frost the pie. place in oven and brown slightly. -mrs. mary e. scott. pecan pie. cups sugar cup pecans eggs butter size of egg add one-fourth cup water to sugar and make a syrup. while hot add butter and beaten egg and pecans. bake in one crust. -mrs. a. zahner. banana pie. . tablespoons flour tablespoon lard tablespoon water pinch salt pinch baking powder soft custard. cup milk tablespoon cornstarch tablespoons sugar yolks of eggs fill crust with sliced bananas, then cover the fruit with the soft cus- tard, and then cover the custard with whipped cream. it takes one-half pint of whipping cream for each pie. do not put pie together until just before serving. -mrs. b. e. zartman, oklahoma city, okla. good things to eat banana pie. bake rich crust as for lemon pie; fill with sliced bananas, then cover with the following custard: yolks of two eggs, four heaping tablespoons of sugar, pinch of salt, one and one-half tablespoons flour. mix, then add one and three-fourths cups of milk. cook until thick, stirring constantly. pour over bananas. beat whites of eggs until stiff, add four tablespoons sugar, spread over top of pie, sprinkle with one teaspoon sugar and brown lightly. -mrs. lavenia pfeister. pumpkin pie. eggs cups canned pumpkin cups milk cups sugar teaspoon each ginger and cinnamon / cup butter / teaspoon salt makes two pies. -frances c. n. kaye. pumpkin pie. cups pumpkin eggs teaspoon ginger / cup sugar cup milk teaspoon cinnamon teaspoon salt teaspoon allspice / cup molasses tablespoon butter mix flour with melted butter, add eggs, molasses, sugar, pumpkin, spices, salt; cook in sauce pan until a rapid boil. then put in crust and finish by baking. -mrs. a. l. chamberlain. strawberry pie. make a crust as for lemon pie. pick over and wash one box of straw. berries. put in crust, sprinkle well with granulated sugar and cover with meringue. set in oven and brown meringue. -mrs. chas. kleinhans. good things to eat lemon pie. the grated rind and juice of two lemons, the yolks of five eggs, one and one-half cups of sugar, three and one-half tablespoons of flour, two cups of water, a small piece of butter and cook in a double boiler. the whites of the eggs to be beaten stiff with a little sugar and put on top of the pies after they are baked, and returned to the oven for a few minutes to brown. this makes two pies. -mrs. joe davies. lemon pie with crackers. cup sugar eggs cup water small square crackers, juice of lemon rolled fine cook pastry shell first. when the mixture has cooked as thick as necessary, put in shell with whites of eggs on top. brown in fast oven. -mrs. george bainter. lemon-orange pie. heaping tablespoons flour large cup boiling water heaping tablespoons butter eggs juice and grated rind of cups sugar one orange and / lemon melt together flour and butter, add boiling water, juice and rind of orange and lemon and cook thoroughly, stirring constantly. then add sugar and yolks of eggs and let cook for a moment more. when custard is cool, add the well beaten whites of two eggs and stir in thoroughly, making a meringue of the remaining whites of eggs. make a rich puff paste and bake well; pour in custard, put meringue on top and brown in a hot oven. this makes two pies. -mrs. wilder s. metcalf. lawrence, kan. mince meat. pound seeded raisins / pound citron pound cleaned currants rind and juice of pound sultanas lemons pound apples nutmeg, grated pound beef suet ground cinnamon and cloves to taste chop apples, raisins, suet, and peel. mix all thoroughly together. -mrs. r. j. white. good things to eat english mince meat. pound fresh boiled ox large boiled lemons tongue or inside of rinds of lemons, grated roasted sirloin / ounce salt pounds minced apples pounds suet pounds raisins small nutmegs / pounds currants teaspoon pounded mace pounds sugar teaspoon ginger pound candied orange pint sherry lemon or citron pint brandy boil tender and cut fine the meat, add raisins and finely chopped suet; to this add currants, well cleaned and dried, apples and sugar. cut candied peel and add rinds of two large lemons and two more boiled quite tender and chopped; to this add nutmeg, salt, mace and ginger. mix these in- gredients well, then add brandy and wine. put into jar and keep closely covered. it should be stored for a few days before it is used. this will remain good for many weeks. -mrs. s. d. cooper. good things to eat additional recipes. good things to eat nesserole pudding. cup large chestnuts egg yolks pound candied fruit cup sugar cup sherry teaspoon vanilla / cup currants teaspoons rum / cup seeded raisins / cup shredded pineapple, pint whipping cream free from juice shell chestnuts, put them into boiling water for five minutes, take off the inner skin and boil until tender. press through a sieve. cut fruit into small pieces, cover with sherry and let stand one-half hour. cook currants and raisins in hot water until plump and drain through a cloth. beat egg yolks and sugar thoroughly and add to stiffly beaten cream. turn into a freezer and grind until half frozen. remove paddle and, with a long spoon, stir in chestnuts, fruit, vanilla and rum. place the pudding in an ice mould, pack it in ice and rock salt and freeze for six hours. serve on a chilled platter with whipped cream or rum sauce. -helen montgomery. good things to eat additional recipes. good things to eat preserves, jellies and pickles orange marmalade. ten medium sized oranges, four lemons. slice as thin as possible (without removing the skins) and place in two quarts of water over night. bring to a boil the next day and cook forty minutes. then add six pounds of sugar which has been heated, and cook rapidly twenty minutes longer. - miss nellie clough. orange marmalade. large oranges lemons quarts cold water pour cold water over fruit after slicing and let stand twenty-four hours. then boil and let stand for another twenty-four hours. then add five quarts sugar and boil until thick, usually from two to three hours. directions: wash oranges and lemons. begin at stem end, slice thin, throwing away end slices. one-half of oranges peeled. select thin skinned, well ripened fruit. - margaret e. frost. cranberry conserve. quart cranberries / pound english walnut / cup cold water meats / cup boiling water orange pound seeded raisins / pounds sugar pick over and wash cranberries. put in saucepan, add cold water, bring to boiling point and let boil until skins break. force through a strainer and add boiling water, seeded raisins, nut meats, broken in small pieces, orange (wiped, thinly sliced, then cut in small pieces, removing seeds), and sugar. again bring to boiling point and let simmer twenty minutes. -mrs. adelaide h. smith. good things to eat spiced grapes. pounds grapes teaspoon nutmeg pounds sugar lemon and oranges, tablespoons ground cin- sliced thin. namon, cloves, allspice pint good vinegar pulp, cook, and put through colander to remove seeds. add uncooked skins, sugar, etc., and cook to consistency of marmalade. -mrs. ed. arnold. grape conserve. pounds grapes pounds sugar lemons cup walnut meats remove skins from grapes. cook skins in a little water till tender. cook pulps in another dish until the seeds can be separated. remove seeds, add cooked skins and three pounds of sugar, the juice of three lemons and thinly shaved rind of one lemon. cook for one and one-half hours over slow fire; add walnut meats and put in jelly glasses. good with meat. -julia larimer. grape conserve. pounds grapes pounds sugar pounds raisins pounds shelled walnuts pulp grapes and cook pulps ten minutes. put through colander. then cook skins, pulp and above recipe one-half hour. -mrs. hal hazlett. apricot conserve. cans sliced pineapple / pound blanced almonds cans apricots cups white sugar oranges cut pineapples, a pricots, oranges and nuts in small pieces. add sugar and cook three-fourths of an hour; after it comes to a boil, glass and cover with wax. -mrs. lionel whitney. cherry conserve. five pounds pitted black or red cherries, two pounds seeded raisins, four large oranges, cut up fine, two lemons, same, five pounds granulated sugar. boil together one hour and put up in jelly glasses. seal with paraffine. - mrs. horace humphreys. good things to eat plum conserve pounds damson plums pounds sugar oranges cups water pound walnuts cook all but nuts for one hour. put in nuts and cook fifteen minutes longer. -mrs. f. n. risteen. prune conserve. pounds prunes teaspoon each of cloves, lemons cinnamon, allspice and nut- / cups sugar meg envelope knox's gelatine soak prunes four hours. pit and cut in small pieces. use juice of lemons, then cut the rinds in thin slices and add to the prunes. put all on the fire and simmer until thick, about one and one-half hours. -mrs. ed. arnold. "joyous” conserve. three cups rhubarb, peeled and cut fine, one cup cut unpeeled orange, four cups sugar, a little water in the bottom of kettle. cook one hour or so, slowly. can when not too thick, as it thickens in cooling. if desired, add pineapple at rate of one-half cup pineapple to one cup orange and add sugar to make equal parts. -zillah c. bartlett. east indian preserve. eight pounds hard pears, cut into cubes, six pounds granulated sugar, one-half pound green ginger root, scraped and cut fine (or crystallized ginger), three lemons, juice and a little of the thin yellow rind, cut fine with scissors, one pint of water. boil slowly three hours. -mrs. henry bennett. -mrs. l. m. archer. quince preserve. one quart chopped quinces, one quart granulated sugar. stew quinces until soft, with enough water to cover; add sugar and stew until syrup is thick. put in jars and seal. -mrs. a. b. patten. good things to eat garfield jam. boil four pounds seeded plums and four pounds seeded peaches (with- out peeling) until tender. add four pounds light brown sugar, one pint vinegar, one tablespoon cinnamon and one teaspoon cloves. boil until thick, can and seal. this quantity makes about five pints. --zillah c. bartlett. sunshine strawberries or cherries. use equal weight of sugar and fruit. put fruit in the preserving ket- tle in layers, sprinkling sugar over each layer. the fruit and sugar should not be more than four inches deep. place the kettle on the stove and heat slowly to the boiling point. when it begins to boil, skim carefully. boil ten minutes, counting from the time the fruit begins to bubble. pour the cooked fruit into platters, having it about two or three inches deep. place the platters in a sunny window in an unused room for three or four days, or put fruit in a shallow pan, cover with a sheet of glass and set out of doors in a sunny place. the fruit will grow plump and the syrup will thicken almost to a jelly. put the preserves, cold. into jars or glasses. if cherries are used, and not seeded, add one or two tablespoons water to each layer of sugar. --mrs. m. l. collins. apple chutney. sour apples teaspoon ground ginger / cup currant or cranberry cup chopped raisins jelly teaspoon cinnamon large onion pint vinegar (or part cups sugar water if strong) green peppers tablespoon salt / cup lemon juice teaspoon cayenne pepper red pepper chop apples, onion and peppers fine, add vinegar and jelly and let simmer one hour. stir often. add other ingredients, then cook another hour, stirring frequently. can. makes three pints. - mrs. m. l. collins. good things to eat mustard pickle. twenty-four small cucumbers, more if desired, cut in small pieces, two quarts small onions, whole, three green peppers, chopped fine, two heads cauliflower, good sized ones, cut in small pieces, two quarts wax beans, cut in small pieces, two quarts green tomatoes, cut in small pieces. let this stand in salt water over night, using one-half cup of salt and enough water to cover them. in the morning scald all together in same water, not boil, but scald thoroughly, and then drain. take three quarts vinegar, four cups sugar, three teaspoons celery seed, three-fourths cup flour, one-fourth ounce of tumeric, one-half pound coleman's mustard. mix the flour, mustard and tumeric with a little vinegar first; after this is beaten up smooth, add the rest of the vinegar, put on and heat thoroughly; then pour over the pickle and mix. bottle while hot. -mrs. john c. harmon. chopped pickles. dozen small cucumbers dozen large white onions ounce celery seed pounds brown sugar heads cabbage ounces white mustard ounce tumeric seed peck green tomatoes enough vinegar to make ounce coleman's mustard juice chop onions, cabbage and tomatoes the day before making and sprinkle with salt in the proportion of one-half pint to one peck. next morning squeeze mixture well to get all of juice out. add vinegar, mustard seed, etc., boil one-half hour. pour in jar and bottle next day. -mrs. jonathan thomas. uncooked chopped pickles. three dozen cucumbers, eight white onions, one cup salt. mix and let drain over night. add one cup mustard seed, one-half cup sugar (brown), one and one-half dozen small red peppers, chopped. add cider vinegar to taste. -mrs. chas. kleinhans. good things to eat additional recipes. good things to eat a new idea for fudge. add a tablespoon of peanut butter to the fudge when it is nearly done. it takes the place of chopped nuts and gives a delicious flavor of its own. -frances c. n. kaye. chocolate fudge. cups white sugar / squares chocolate cup canned milk boil until it forms a very soft ball in water, stirring constantly. when done stir in butter size of a large egg. cool thoroughly, beat until creamy. -mrs. j. newell abrahams. cocoanut brownies. packages dromedary can eagle brand con- cocoanut densed milk squares melted chocolate drop by teaspoon on buttered pan and bake slowly fifteen or twenty minutes. -mrs. w. n. west. cocoanut candy or balls. cups powdered sugar / teaspoon lemon extract tablespoons water egg white teaspoon vanilla cup shredded cocoanut mix sugar, egg white and water, then add cocoanut and flavoring. beat until stiff, then mould into balls, roll in cocoanut and set away to harden. -alice meade. cream fudge. cup white sugar teaspoons butter cup brown sugar speck salt / cup milk flavoring, drops tablespoons corn syrup cook sugar, milk and syrup together until it will form soft ball when dropped in cold water. remove from fire and let cool until it begins to thicken. add flavoring. beat until creamy. (nuts, figs, cocoanut or candied cherries may be chopped and added to fudge while beating, if de- sired.) -winifred pitcher. good things to eat maple fudge. tablespoon butter cups light brown sugar cup milk boil all together, stirring all the time, until you can roll out in soft balls when dropped in cold water. before taking off of stove, add one pound chopped nuts and one tablespoon vanilla. -mrs. charles b. thomas. fruit loaf candy. pound light brown sugar teaspoon cream of tartar pound pulverized sugar dissolved in little warm pint sweet cream water mix very thoroughly, then boil until a firm, soft ball will form in water. let stand a few minutes, then stir until too stiff to stir with a spoon, then knead on a board until creamy. just before done add one- fourth pound candied cherries and one-fourth pound candied pineapple, cut into small pieces. mould mixture into three loaves. -mrs. a. . rosser. divinity. cups sugar (granulated) cup karo corn syrup / cup water (white) boil until it forms a hard ball in water. beat whites of two eggs until very stiff, then pour syrup into eggs on a flat platter and add cup of candied cherries and nuts, and when it becomes stiff enough, mould and slice. -helen louise crosby. -nellie field. peppermint taffy. can karo corn syrup tablespoon butter (white) cups sugar (granulated) cook until it hardens or threads; add one-half teaspoon essence of per- permint. pull until white. -mrs. cassel. good things to eat cleveland's choice. four cups light brown sugar, one cake chocolate, one cup cream. boil cream and sugar until it will form a soft ball when dropped in cold water. remove from fire and beat until stiff enough to shape. form into small balls or oblong pieces, and set aside to harden. melt one cake of “dot” chocolate (or unsweetened chocolate, if preferred), over hot water. when cool enough, about degrees, dip one piece at a time and drop onto waxed paper. set in cool place to harden. if chocolate is too hot the candies will have a spreading base. –louise jerram. molasses candy. cups new orleans molasses pound butter cup white karo syrup tablespoons vinegar cups sugar (granulated) cook until brittle in cold water; add pinch of soda, stir well. (do not. stir while cooking.) pull. -mrs. hondius. mexican candy. two cups of brown sugar, boiled with one cup of water until brittle when tried in cold water. add one package of cocoanut and two cups of pecans; cook a few minutes, stirring all the time. add three well beaten eggs; let cook until thick and keep stirring. pour in greased pan about one-third inch thick. put in oven and brown. when cool, cut in squares. -mrs. geo. p. hayden. candied orange peel. soak orange peel over night. pour off water and cut in long pieces. add two cups sugar, one cup water, small piece of butter. when syrup threads, take off stove and stir until creamy. -miss bertie clifton. chocolate caramels. cup rich milk pounds light brown sugar / pound baker's chocolate tablespoons vanilla / pound butter boil rather slowly about fifteen minutes; take off stove and beat hard ten minutes. -mrs. chas. b. thomas. good things to eat household hints to remove paint from window glass, use strong hot vinegar. to clean willow ware or matting, wash with salt water, using a brush. to peel tomatoes, first bruise the skins with the blunt edge of a knife. soda in spinach gives it a beautiful color. washing painted woodwork-put one-half cup of coal oil in a bucket of water. when the moulding of picture frames becomes broken, paint the broken places with oil or water colors, and the imperfection is hardly noticed. place in each closet a small bottle of oil of cedar containing a split cork and it will keep the moths away. to clean water spots on glassware, sprinkle any cleanser on one-half a lemon. lux powder is splendid for washing wool garments. to clean gloves, make a paste of light cornmeal and gasoline, wash the gloves on the hands and wipe with a turkish towel. after washing white crepe de chine in luke warm water, roll in a bath towel and let stand an hour before ironing. it will remain white much longer. a five-cent school eraser is exceptionally good for keeping the gas stove polished. after cleaning clothes with gasoline, the ring around the part cleaned can be removed by steaming over a teakettle. to get rid of the taste and smell of fish, baked or fried, wash the vessel it was cooked in well with soap and water, dry, then scald with boiling vinegar or vinegar water. to cure a burn, cut open and scrape a potato and bind the scraping on the burn. repeat if the burning sensation returns. this is unfailing if done properly. molasses will run out of a measuring cup quickly if the cup is first dipped in cornstarch. soap should be used as a lubricant for doors and drawers that stick; it is much better than oil; more sanitary; and there is less danger from grease spots from contact. cranberry sauce can be improved by adding the juice of half a lemon with sugar to each quart—it is clear and more solid. in ironing plaited skirts, if, after pressing each plait in exact place, it good things to eat rice, if washed in hot water instead of cold, is much more quickly cleansed and freed from all starch and dirt. after cleaning brass to- a brilliant polish with the ordinary metal cleansers, apply thin furniture cream or wax and polish off. the brass will remain bright much longer, as the latter process resists the damp. . ink spots on the fingers may be instantly removed by a little ammonia. rinse the hands in clear water. cupboards and shelves in the kitchen and pantry can be painted throughout with washable distemper. it dries quickly and hard, is very clean in appearance, can be easily renewed, and is better than paper. an inch and a half paint brush, after being soaked in boiling water, is splendid for greasing pans. by putting a tablespoon of household ammonia in a greasy pan it will keep the dishwater from becoming greasy. cleaning fluid. gasoline.. alcohol bay rum. aqua ammonia chloroform ether ounces / dram drops drops drops . drops powdered borax. grains there is nothing better than gasoline for cleaning porcelain sinks and bath tubs. if cream does not whip, use a pinch of salt. to remove grass stains, dissolve cream of tartar in boiling water and apply hot. put an oyster shell in your teakettle to prevent its becoming incrusted with lime. to make lumpy gravy smooth, beat with an egg beater until lumps disappear. to make meat tender add a tablespoon of vinegar to it while boiling or roasting grease your potatoes before baking them and they will be a lovely glossy brown and the jackets will be tender. silver polish recipe. one ounee alcohol, one ounce water, two drams strong ammonia. - - - - | | | | || keosa uqua coor book |- idiſ idii idiſ idiſ iee e]eid idii ºccted recipes | | (the engaupua | (unak iºnok l atty e. ºn . t]; jºusiness directuru l e. compiles from tecipes contributeo bu e. the turn intent ºf is eositiqua attà viciitifu | e. *note the tauertising to itſaitten hereitt. e. e]eii eidii e]eii eei idid e]eii idi iee tomlinson the printer. m.t. pleasan r, lowa t i Éi# i É keosa uqua c a book embne soºyſ ļºti o qe sae ºf a keosa uqua coor book . e]eii hfÉÉ e. | É hÉ#É # e. ieii ieii ieeee iee ediſ iee county officials hon. j. c. calhoun, county representative to general assembly, keosauqua h. b. carroll, county superintendent of schools josiephine barker, deputy superintendent, mt zion w. b. newbold, county attorney. keosauqua eva w. robinson, county recorder, keosauqua orpha bonney, deputy recorder, keosauqua j. w. earley, county engineer, keosauqua h. a. burnett, county coroner, keosauqua dr. e. e. sherman, county physician and examiner of the blind, keosauqua. ray horn, steward of county home craig mcintosh, janitor of county offices. did idi ie]: eee |e|| eel eei idid | e. e. e.f e. i keosa uqua coor book keosauqua public school |public school bºº fully accredited. normal training high school in addition to the study course, recreation and training are given in debating, declamatory, glee club, orches- tra, tennis, football, basket ball and base ball. members of the board of education w. h. saunderson, president j. h. landis, secretary j. a. maltbie, treasurer w. t. beer, w. b. newbold joe barker r. b. rowley george fellows, janitor debating team for - benton stong - lucile beer cyrus newbold e.fi e.e.fe.e. idii ieii idi idi e]eii jdii ide e] di keosa uqua cook book eidie | É h f- f É e. e. m e. | iee ieii idii iee edii fidiſ christian church, keosauqua, iowa minister, carl e. smith bible school at : george fellows, superintendent mrs. h. a. burnett, assistant superintendent mary fellows, choirister preaching and communion at : o'clock christian endeavor at : p. m. miss louva hanner, president evening preaching service at : o'clock midweek service, thursday at o'clock p. m. chairman of official board, dr. e. e. sherman regular meeting st wednesday in each month chairman of trustees, t. e. dehart president of woman's missionary society, mary jemison regular meeting nd thursday in each month president of dorcas society, flora brownlee regular meeting st tuesday in each month eile ele-i, eidiſ idi | e. || | ieeeeeeee keosa uqua cook book eigieed- idii igii idid idi id: ide iii º º e. d | methodist episcopal church i e. e. e. pastor, j. c. coughlin m - bible school at : l m. j. munson, superintendent = # preaching service at o'clock epworth league at o'clock e e º bedie kriess, president . - mid week service, thursday at p. m. e. | queen esther circle, nellie donoho, leader - e. regular meeting of circle second friday in eaeh month ruthian society e. º president, mrs. a. peters - e. regular meeting on the second wednesday in the month womans home missionary society e. l- º president, mrs. w. h. saunderson - # regular meeting, third friday in each month womans foreign missionary society e. president, mrs. w. m. walker - e. regular meeting first friday in each month chairman of stewards, john wright É - º | chairman of trustees, m. p. wolford | e. e t l e. e. | e]eeeeeeei eideee e]ell eidi e. keosa uqua coor book [i] dii idid- idii ieii idi idii idii eidid e. e. | american legion, keosauqua, iowa e. e t º clyde beer post, no. # É e. Éh e. º - - º regular meeting first monday of each month h. e. rees, post commander a. f. kohl, vice commander john jackson, adjutant elmer kennedy, finance officer lee higdon, sargeant-at-arms don jamison, historian arthur dorothy, chaplain james benning, atheletic officer charles watkins, correspondance officer - the american legion auxiliary adaline brewster, president - beulah shreckengast, secretary myra barnett, chaplain rose elerick, treasurer virgil leroy, hospital chairman florence huff, executive committee chairman josiephine sherman, historian regular meeting last tuesday night of each month at legion club rooms És É i eidi idii idii idii ichi idii |dieei s reosa uqua coor book eigieeeeeeeeeeeeeei hhe.Ée.e.e.f.e e. e. organizations meeting in i. o. o. f. hall keosauqua lodge no. , i. o. o. f. regular meeting every saturday night, april to septem- ber, . , october to march, : . all visiting odd fellows are cordially invited to attend the meetings. guy gray, n. g. g. w. gilchrist, v. g. f. a. pearson, secretary keosauqua encampment, no. i.o.o.f. regular meeting the first and third tuesdays. april to september, : . october to march, : o. l. burkett, chief patriarch c. f. henry, scribe -- keosauqua rebekah lodge, no. i. o. o. f. regular meetings second and fourth friday of each month. april to october, : , october to april : visitors cordially welcomed. established february . mrs hattie munson, n. g. mrs. mary jemison, v. g. mrs. elsie campbell, secretary | e.e.e.Ée. # É icit il- priºſ idil- ieji eei iºlſ keosa uqua coor book -il-iii idid il-iii idti eidii idii idi ii-ii [l] | e. l- anderson's riverside park e. e. –ºf ss- e. a recreation park along the des moines river, where # boating and bathing facilities are furnished. a motor e. boat makes trips upon request. - d] t - tables, swings, seats and good drinking water makes this i a very pleasant place for camping parties. - d | a minimum fee is charged for the use of this park. | entrance to park on state road two miles north of e. keosauqua. iowa. | - - l d. É t strand cl lene d É - the temple of silent art i headquarters for service and good, clean pictures ſ - “[ilbill of serdice" e. º feature pictures educational programs in |- feature programs our theatre every week. i comedies - e. news reels our prices are right located next to let's get acquainted. e. the home bakery | e. r. g. keckler, mgr. | e. d | e. ii eee -ii-ii ºldſ e]eii ilii eidid lºll id]e. keosa uqua cook book eidid idid- idii idi idi idi idi ide meats, poultry, game beef loaf mrs. j. m. overman to one pound beefsteak chopped, add one egg, half cup bread crumbs half cup milk, teaspoon salt, bake in buttered pan. shepherd pie mrs. walter fickey take cold beef or any cold meat, season with pepper and salt, half onion cut fine and rich gravy, put in a baking dish, cover with mashed potatoes, brown in oven. roast turkey with oyster dressing mrs. frank elliot dress and prepare turkey as usual, sprinkle inside with salt and pep- per, make dressing with bread crumbs or crackers. moisten the bread with oyster liquor then mix in dressing, salt and pepper. stuff body to make plump, lay in roasting pan with water enough to keep plenty of moisture while cooking, let cook well done, baste occasionally to make brown evenly. i find this a simple and delightful way to cook a turkey. chicken croquette amy lazenby boil the chicken until tender, then chop fine. to one chicken add half cup cracker crumbs and season with salt, pepper and chopped pars- ſey. mix with the prepared chicken broth or butter. make in cro- quettes and fry. victimized chops nellie cooper trim all fat from a loin chop, cut very thick, lay it between two very thin chops like a sandwich. broil until the outside chops are burned, the inner chop will be done and exceedingly juicy. serve on a hot plate, º eidid eil-ii fidi idit ilii idi it][ jelſ- keosa uqua coor book eidieeidieigii il-ii edii ieleaneleifat salaids and pickles sn, ſº * % n bean salad lona shipley two cans beans chopped fine, teacup cucumber pickles, head of celery, small onion. mix all together and pour over the following dressing: mix tablespoon flour in just enough vinegar to moisten it, beat the yolks of two eggs, two teaspoons sugar, teaspoon prepared mustard small lump butter, add to this a pint of weak vinegar, let come to boil, cool and pour over salad, mixed pickles mrs. carrie shipley one gallon green chopped tomatoes, gallon roasting ears, one half gallon mangoes, gallon chopped cucumbers, gallon pickles, one half gallon onions, cups sugar to gallon of spices and vinegar. green tomato pickles ione snyder chop fine one gallon cabbage, one gallon green tomatoes, one quart onions, two or three green pepper pods. sprinkle salt over the toma- toes only for an hour, drain off the water then put with other chopped pickles, to this add four tablespoons of ground mustard, two tablespoons powdered ginger, one tablespoon of mace, tablespoon whole cloves, tablespoon bark cinnamon, three pounds of sugar, ounce of celery seed. mix all well, cover with good vinegar and boil slowly until done. corn relish mrs. gorman mrs. edgar buckles ten cups of corn (cut from cob) ten cups cabbage, chopped fine, half gallon vinegar, three tablespoons salt, three cups sugar, four table- spoons white mustard seed, two tablespoons celery seed. mix thoroly, cook half hour. eidi ehdii idii |cºlſ idii idid. idid eidii id keosauqua coor book hotel nmanning h h special sunday dinner phone keosauqua, iowa i the keosauqua republican keosauqua, iowa É rowley & landis, proprietors established in plain and fancy job printing official paper of the county ecº-ieeeeeeei ieee idii e]eeſº keosa uqua cook book eidiedii ieeigie-meeigie idºli eigii chicago hot mrs. john johnson three dozen ripe tomatoes chopped fine, one dozen onions chopped fine, one head cabbage chopped fine, one pint chopped celery, one cup horse radish, half cup salt, scant tablespoon cayenne pepper, pint green peppers ground, two thirds cup white mustard seed, cup brown sugar, glass mixed spices, quart of good cider vinegar. do now cook. salad nellie dehart two cups celery, one cup nut meats, two cups apple chopped. use the following dressing: yolks of four eggs, half cup of vinegar, salt cook until smooth; after removing from the stove add teaspoon of but- ter. if too thick thin with sweet eream. - - pea salad - bess overman one can of peas, drain off liquor and wash well, two sacks peanuts halved, chop five or six pickles, serve with mayonnaise. adriondack salad mrs chas. l. smith can peas, three tablespoons onions, four tablespoons cheese, four tablespoons sweet pickles, salt and paprika, mayonnaise salad dressing. cut onions, cheese and pickles in small pieces, serve very cold with meat dinner. - salmon salad mrs. walter beer one can salmon, or boiled potatoes cut in dice, or pickles cut in small pieces. mix thoroughly with the following dressing. beat two eggs, add between and cup vinegar, tablespoon sugar, salt to taste, cook until it thickens, add tablespoon of sweet cream. hard boiled eggs may be sliced on top of salad if desired. chili sance mrs. c. a. cornell mrs. j. w. moody six quarts peeled ripe tomatoes, teacups vinegar, two scant teacups sugar, salt to taste, large onions chopped, mixed spices, pinch cayenne pepper. cook down one third. good. =ieeeeeeeeeeeeeeeee keosauqua cook book eidieee idii idii idi idi ide icit chicken salad with almonds nellie montgomery one pint chopped chicken meat, three tablespoons olive oil, table- spoon lemon juice, cup chopped celery, cup blanched almonds, fourth cup olives, mix thoroughly; moisten well with mayonnaise dressing. press in small cups, turn out on lettuce leaves, garnish with celery, olives and almonds, the almonds must be roasted after blanching. waldorf salad margaret edith smith one cup chopped apple, half cup of celery or cabbage chopped fine, ten cents worth of english walnuts. dressing. in four tablespoons of boiling vinegar, pour in two well beaten eggs, stir until thick; remove from stove and add teaspoon of butter, two teaspoons sugar, a little salt, when cold thin with cream and pour over salad. cheese salad nellie montgomery six hard boiled eggs, one half pound cream cheese chopped fine. moisten well with mayonnaise dressing. serve on lettuce leaves. bean salad willa perkins. dickison one cup beans soaked over night. pour off water, put enough wat- er on them to boil until done. when cool add an onion about the size of english walnut chopped fine and moisten with mayonnaise dressing seasoned rather highly with salt, pepper, cayenne and mustard. mayonnaise dressing mrs. wash regur nellie montgomery half cup vinegar, half cup sugar, fourth cup butter, yolk one egg, fourth teaspoon of mustard, two tablespoons of flour. boil unti smooth, when cool thin with sweet cream. mixed pickles mrs. j. w. mcintosh two gallons green tomatoes chopped fine and sprinkled with salt over night, two gallon watermellon rinds in fairly strong salt water over night, two gallons ripe cucumbers treated as watermellon rinds two gallons cabbage chopped fine, do not chop mellon rinds and cu- cumbers very fine. put all together and cook hours in vinegar sweet- ened to taste and one tablespoon mixed spices to each gallon of pickle club house salad mrs. h. b. sloan half box macaroni, cooked, salt to taste. mix with two small stuff. ed olives, one dozen sweet pickles, three hard boiled eggs, a little cel- ery, mix with a good salad dressing all chopped together. =ieeeeeeeeeeeeeeeee keosauqua cook book eº-idie-itieidieigieeeigie-eleleje. scalloped potatoes mrs. bessie forbes peel and slice thin eight medium sized potatoes. place half of these in a basin well greased with lard or butter; over this sprinkle salt and pepper to taste and about four lumps of butter size of a plum, over this place the rest of the potatoes and add salt, pepper and butter, (same as before); over this pour a pint of cream, the thicker the better. put in hot oven and in one hour it will be done. if cream is not very rich add more butter. this is good cold. spanish rice mrs. robert e. sloan two tablespoons butter in which are two good sized white onions, minced and cooked, but not brown. look over one cup of rice and put in dry and soak until swelled nicely, add one cup of cold water and let cook until tender. last of all add half can tomatoes, one teaspoon, scant, of chili or cayenne pepper, season with salt. homemade hominy - mrs. seward fellows one gallon shelled corn, half gallon wood ashes tied in a cloth sack drop in with the corn, cover with water, boil until hull will slip from corn, wash thru several waters, then replace over fire and boil chang- ing the water to remove the taste of lye, succotash mrs sarah thomas one pint of dry lima beans soaked over night in cold water. boil in a covered stew pan until tender, about two hours, remove cover and let boil until nearly dry, then add contents of a can of corn. season to taste with salt, pepper and butter, cup of rich milk, serve hot. geigirºr-idetiriſt-idieeedieeedie keosa uqua coor book --> eeei. idid -iii fididied ide ca kes and fillings skyº * . tn black chocolate cake - mrs j. a. maltbie half cake chocolate, one cup of sugar, half cup milk, one egg, two teaspoons of vanilla. mix this together, cook thick, let it get cold be- fore putting into cake. for the cake use one-half cup of butter, one- half cup milk, two cups flour, one cup sugar, three eggs beaten sep- arately, two teaspoons of royal baking powder; put whites of eggs in last. silver cake mrs. e. winslow three scant cups of sugar, whites five eggs, two-thirds cup butter, one cup milk, three cups flour, lemon flavoring, three teaspoons baking powder, bake in loaf one hour. coffee cake mrs. c. p. whitney two cups of sugar, one cup each of butter molasses and strong coffee two eggs, beaten light, flve tea-cups flour sifted with two teaspoons royal baking powder, one pound seeded raisins and currants, one tea- spoon each of cloves, cinnamon, allspice and nutmeg. garamel cake - mrs. lettie devin eight eggs, two cups white sugar, four cups flour, one cup butter, one and one-half cups sweet milk, one teaspoon lemon, two teaspoons baking powder, cream the butter and sugar, beat eggs to a stiff froth. icing. three cups brown sugar, one-half cup sweet milk, one table spoon of butter: boil until thick, spread between layers. cake mrs. addie brewster one and one-half cups sugar, one cup milk, two-thirds cnp butter, whites of five eggs, two teaspoons baking powder, one teaspoon extract. eeeeeeee idi iciſ igh cidi icic icic- keosa uqua coor book eidiediſ idii idi idiſ idie-udiciclº- jam cake daisy haney six eggs, yolks and whites beaten separately, two cups sugar, four big cups flour, one cup butter, one cup sour cream, one teaspoon royal baking powder, two teaspoons soda (or one cup sweet cream, two tea- spoons baking powder, one teaspoon soda, sour cream preferred.) one cup jam and one cup jelly melted together, then cooled, one teaspoon cloves, one tablespoon each of all other spices desired, one tablespoon coffee, one tablespoon chocolate. bake in layers. filling. three fourths cup sugar, half cup butter, three fourths pint sweet cream, one tablespoon corn starch or two tablespoons flour, one egg well beaten mix well and boil until thick. angel food cake bertha fellows one glass sugar, sifted six times, teaspoon cream of tartar sifted with glass flour six times, whites of eleven eggs beaten until they will stand alone; fold in sugar, then flour, and bake minutes in slow oven. hash cake mrs. emma rowley two cups sugar, two cups butter, three teaspoons of baking powder one cup of seedless raisins, one cup of nut meats chopped, vanilla. bake in loaves and frost with boiled icing. fancy sugar cake mrs. george long two pounds of sugar, one pound of butter, eight eggs, one pint of sweet milk, lemon extract. rub butter and sugar well, a few eggs at a time, two ounces of heartshorn powder dissolved in the sweet milk, then put in the flour, make a thin dough, roll out, cut in small cakes and bake in a hot oven. dried apple fruit cake mrs. emma rowley soak three cups of dried apples over night in cold water, enough to swell them, chop them in the morning and put on three and one-half cups of molasses and stew them until almost soft, and one cup of nice seedless raisins, stewed a few minutes. when cold add three-fourths of a pound of chopped walnuts, three cups of flour, one cup of butter, three eggs, one teaspoon of soda, also spices to suit taste this make two good sized pans. º idii idi idid educiduſ idiſ eidid ide keosa uqua coor book eeeeeeeeeeeee-ieeee ginger cake mrs. j. a. maltbie anna glover one cup of sugar, half cup butter, one teaspoon ginger, cinnamon and cloves, two teaspoons soda in one cup boiling water, two and three fourths cups of fiour. two eggs added last raisins or nuts make it better. a delicious cake mrs. j, roland sherman one and one-half cups sugar, two-thirds cup butter, work these to gether until they form a cream, add whites of five eggs, beaten stiff, then add half cup cornstarch, dissolved in a little milk: now two thirds cup of milk. two teaspoons baking powder in flour. flavor with va- nilla. any kind of filling. - fruit cake - mrs. w. j. dooly one cup of butter, two cups brown sugar, one cup strong coffee, one cup sorghum molasses, four and a half cups flour, four eggs, two tea- spoons of soda, one teaspoon each of cinnamon and cloves, one pound each of raisins and currants, fourth pound of citron, cup hickory nuts if desired. this recipe fills a gallon pan. ºut-lºcutic-in- ieii idii idiſ idii iee keosa uqua cook book dr. idid ºit hdid ii-il- idºll union telephone company continual service bell telephone connection office over the post office keosauqua, - iowa º d blackledge & blackledge real estate and financial brokers agents wanted send for list of i.o.w.a land buy-sell–trade keosauqua, iowa | e. e *g=eeeeeeeeeeeeeeeeeeeee keosa uqua coor book eidid -- idii idi idii idii ieid- dddid - apple tart pie mrs. g. w. davidson pare four good sized apples into quarters, rounded side up in pastry half cup sugar over apples, teaspoon butter, two tablespoons flour, three tablespoons sugar with a little milk, cream to a thin batter, pour over apples and bake in a moderate oven. cream pie - mrs. margaret brown half teacup sugar, tablespoon flour, add one teacup good cream. beat the white of one egg. bake with bottom crust, grate nutmeg on top. lemon pie mrs. octavia strickling rind of one lemon and juice, five tablespoons sugar, two heaping tablespoons flour, yolks of two eggs, pint of boiling water: cook and pour into baked crust and brown beaten whites of two eggs on top. chocolate pie mrs grace kinsey mrs. g. d. umphrey mrs. bert jemison cook together one cup sugar, cup milk, three tablespoons chocolate dissolved in one third cup hot water, two tablespoons flour, yolks of two eggs, butter size of an egg. whites of eggs for frosting. let cool before putting into baked crust. this makes two pies. frost top. tart. shells mrs. george prall cup lard, three tablespoons water or milk, four tablespoons white sugar, white of one egg, three cups flour, pinch salt. l)ate pie mary de hart seed and stone the dates and cook until soft in sweet milk, remove from the stove, press through a colander, add tablespoon butter, and the beaten yolks of two eggs, saving the whites for frosting. bake with single crust. this makes one pie. =|ºlſ=jºelelejemejeiſelm eeeeee keosa uqua cook book =e=e=e=e=e=e=e=e= corn syrup fudge - dora williams three cups light brown sugar, three-fourths cup milk, four table- spoons corn syrup, and lump of butter the size of an egg. boil until it makes a soft ball in water, take from the stove, add vanilla and beat until it begins to harden, then pour into buttered plates and cool. a cupful of nut meats may be added before beating and is an improve ment. pinocha eva sherman three cups light brown sugar, half cup milk or cream, butter the size of walnut, half cup nut meats half teaspoon soda the last thing. cook until it will form a soft ball in cold water, and beat until cold pour out on buttered plates and cut in squares. chocolate fudge - eva sherman two and a half cups white sugar, half cup cream, lump of butter the size of a walnut, one square chocolate, vanilla. cook until a soft ball can be made in cold water, beat until nearly cold, pour in buttered pan and cut in squares. sea foam bess overman susie liming three cups sugar, a half cup silver drippings or other syrup, three fourths cup boiling water, cook until hard in water. pour over the stiffly beaten whites of two eggs, add a cup of nut meats, flavor and beat until cool enough to drop from spoon on oiled paper. fondant wm. miles two pounds sugar, one and a half teacups water, half teaspoon cream tartar: cook until it makes a soit ball. stir with an iron spoon until creamy, pour out on a marble slab or large meat platter, cover with folded wet towel and cover with hot, kettle. let steam until eigi- idi idii iii. idi elriculºchºnd-idſ keosau (jua cook book -jee-lucºciºlcidicudicingle-ice- rajsin puffs mrs. john wright one cup sugar, lump of butter size of walnut, half cup milk two eggs, cups flour, one teaspoon baking powder, one cup raisins, steam in cup.s. nut pudding margaret j. vance cream half cup butter, two cups sugar, two eggs well beaten, half cup cold water. sift three teaspoons royal baking powder, with one and a half cups flour and add to the creamed mixture half cup of nut meats. serve with whipped cream or some nice sauce. fruit punch for large party wm. miles, caterer eighteen lemons, thirty six oranges, four cans grated pine apple, one gallon grapejuice, one quart cherry juice, water seven gallons, sugar to taste, strain and ice to suit, place in a punch bowl. for ornamenta- tion slice one orange in quite thin slices, place a tooth pick in each slice with a candied cherry on end and put in punch bowl for floaters marshmallow cream nellie montgomery half pound marshmallows, cut up, one cup whipped sweet cream, one cup english walnuts, chopped. mix, put on ice for twenty four hours before serving for dessert. pineapple sherbet willa perkins dickinson six pints sugar [dissolved in four pints of warm water], one large can pineapple, pineapple to be chopped fine, juice of two and a half lemons. add the whites of two eggs when half frozen, =lelſ-elºi-utile-leſ-leit-jºe-lºnelſile= : keosa uqua cook book eidieeei. inſ idii eidi idiſ -nºid iee additional recipes -x- children's sponge cake mrs. norma cochrell one and one half cups gold medal flour, teaspoons baking powder, one cup sugar, eggs, milk or cream, pinch of salt, break the eggs into a cup and fill with milk or cream. mix and sift dry ingredients, combine with the milk and eggs, beat all together for five minutes. bake ten minutes in muffin pans. thousand island dressing evangeline rinney one cup bottled salad dressing, two tosp. chopped parsley, two tosp. chilisauce, two tosp. chopped sweet pickles, two tosp. chopped pimento. french chow-chow mrs. mary trebi cut fine, one quart each of cucumbers small cucumbers, onions and green tomatoes, two heads cabbage, four sweet peppers. put all toge- ther and cover with brine made of water and one cup of salt. soak hours or over night then scald in the same brine. drain good, dress- ing. six tablespoons of ground mustard, tablespoon tumeric, cup of flour, quarts of vinegar, lbs. of white sugar. if you want to can it, heat all together and seal up hot. white lcing mrs. h. b. carroll (new fashioned way ) take t- cups of sugar, a pinch of cream tartar, egg white and three tablespoons of cold water. place in a double boiler being sure uhat the water in lower part is boiling and beat minutes with a dover egg beater. add flavoring and spread on cake. banana salad mrs. j. r. gilchrist one-half dozen sliced bananas, chopped fine, or marshmallows: quartered – cup sugar, dash of salt. use mayonnaisse dressing and cream. sprinkle with ground nuts. - eigid-leuc-icicleid=ldrid-julti-idº-eeee thest luke's cookbook bank of middleton middleton, wisconsin capital and surplus $ , . total resources over one half million dollars chas. f. allen, pres. e. f. sherbel, vice-pres. louis watzke, vice-pres. a. j. viktor, cashier. m. c. haberland, asst. cashier the st. luke's cook book compiled by the ladies of st. luke's evangelical lutheran church middleton, wisconsin everill, the printer, middleton, wis. and mix well; blend with a little of the hot liquid and stir into the boiling soup. cook minutes, add remaining but- ter. sprinkle with parsley and serve.—mrs. l. webber. potato soup medium sized potatoes, onions. boil until tender; mash. add pint sweet milk, a little salt and pepper, let come to a boil and serve.—mrs. emma koch. tomato soup / teaspoon soda. teaspoons of sugar. onion. tablespoons butter. quart of milk. teaspoon salt. tablespoons flour. pinch of pepper. quart of tomatoes. cook tomato with onion and sugar minutes, add the soda and, when the bubbling ceases, strain into the white sauce made of the other ingredients. serve hot.—mrs. g. e. kutz. rice soup take any meat stock on hand, add / cup rice, carrots, onion and parsnips, boil until rice is soft; add hot water as it boils away. keep covered. when ready to serve season with salt and pepper.—mrs. h. day. fish chowder carrots. lb. bacon. onions. pint of fish, bones removed. potatoes. pint of tomatoes. cook fish and save liquid. chop vegetables fine and cook in about qts. of water until tender; add fish, liquid, salt and pepper, tomatoes and bacon diced and fried brown. this makes quarts of delicious chowder. serve hot.—mrs. h. stehr, madison, wis. pea soup put quart of peas through sieve, add quart of milk, but- ter size of egg, pepper and salt to taste. cook all to heat it thoroughly, thicken with a tablespoon of flour. serve hot.- mrs. r. whalen. cream soup (good for sick) slice very thin cup of bread, place into bowl pour over it cup of boiling water, pinch of salt, add tablespoons of sweet cream in which is beaten egg. mix and serve hot.- mrs. l. webber, tablespoon of butter and of lard, when smoking hot add meat which should be well dredged with flour. cook until well browned, add cup hot water and the onion. cook five minutes, add / cups cooked tomatoes and cups of boiled macaroni. add salt and pepper and let cook until quite thick. about or minutes.—louise kruse. beef or pork en casserole place meat into casserole or roaster, season with salt and pepper; around the meat place potatoes and carrots, add water as for any roast. place in oven and bake to hours. -mrs. g. e. kutz. hassenpfeffer cut up rabbits and wash well, then put them into an earthen kettle and pour over vinegar to cover them. add: sliced onions. whole cloves. sticks celery. whole peppers. bay leaves. let it stand for or days. then boil a piece of beef and use the stock to boil the rabbits in, and when tender, roast cup of bread crumbs and flour mixed in butter for thicken- ing. serve hot with mashed potatoes.-mrs. g. kutz. how to prepare meat sour put level tablespoons of lard into a pan, when lard is hot, add or lbs. of meat, season with pepper and salt, let cook slowly. after it has cooked awhile, add a little white vin- egar, or onions and bay leaves, doz. whole cloves, doz. whole allspice. when it has cooked down add vinegar and water accordingly. do not have too much sauce on meat. -mrs. c. f. stubenvoll. roast goose with dressing dress goose day before roasting. wash thoroughly. rub well with salt inside and outside, place in roaster and fill with dressing made thus: soak a loaf of bread in water, then drain well, add chopped apples, onion, eggs, salt and pepper to taste and about / cup of milk and a teaspoon of thyme. place in oven and bake about hr.-mrs. h. giese, merrimack, wis. outfitters the for eee women store children east mifflin street madison, wis. "where prices are the lowest” the most complete line of wearing apparel for ladies and misses and children in madison. william hoffman middleton, wis. dealer in flour, feed, grain, seeds coal and cement tel. mayonnaise eggs beaten. tablespoons sugar. tablespoons vinegar. salt. boil. when taken from fire, add / teaspoon mustard, dis- solved in a little vinegar, butter size of a walnut, and a dash of pepper.-mrs. j. c. durkopp. salad dressing tablespoons butter. tablespoons sugar. tablespoons flour. teaspoon mustard. teaspoon salt. / cup vinegar. little cayenne. cup sweet milk. -mrs. m. waldschacky. egg fruit salad stone lb. of white grapes. lb, chopped walnuts. bananas, cut in pieces. can sliced pineapple cut in or marshmallows. pieces. cut in pieces or oranges. you can add raisins, figs, currants, dates, if desired, but not necessary.--mrs. a. wahler. fruit salad cup of seeded raisins. sliced banana. cup dried apples. shredded orange. mix lightly with a generous amount of sweetened and flavored whipped cream. sprinkle with chopped walnuts, and serve.- ella ort. pell mell salad lb. macaroni. / lb. boiled ham. beef tongue. celery. cook the macaroni in boiling salted water. when it is cold . add the tongue, ham, and celery, cut into small pieces. add mayonnaise to the mixed articles, and serve salad with lettuce. -ella ort. apple and nut salad cups of apples cut in dices. cup of white grapes cut in cup of celery. two. cup of nut meats. marshmallows dried. dicut mix with salad dressing. -mrs. v. j. schwenn. nearly everybody trades at o. e. burmester middleton's progressive store everything to eat and wear there must be a reason--- try us and see egg nut bread-no. scant cups of flour. scant cup sugar. cups graham flour. cup sweet milk. heaping teaspoons baking cup nut meats. powder. mix all well, let raise minutes and bake in slow oven.- mrs. bertha dunigan. nut bread-no. cups flour. cups milk. cup nuts. tablespoons baking powder. / cup sugar. / teaspoon salt. mix all, let raise minutes, bake.—mrs. wm. hambrecht. pop overs heaping teaspoons baking eggs. powder. tablespoon butter. quart flour. teaspoon salt. quart milk. beat eggs light, add butter, milk, salt and four in which is sifted baking powder. bake in muffin tins.—mrs. bertha dunigan. cream biscuit quart of flour. teaspoons baking powder. teaspoon salt. sift all together, add enough sweet cream to make a dough easily handled. flour board, roll / in. thick, cut, and bake in a quick oven.—mrs. g. e. kutz. graham bread cup wheat flour. / cup syrup. cups graham flour. teaspoon soda. / cup nuts or raisins. salt. cups sour milk. mix and bake minutes in moderate oven.-mrs. wm. hambrecht. sour milk griddle cakes cupsful flour. / teaspoon salt. tablespoon shortening. teaspoon baking soda. cupsful sour milk. tablespoon sugar. sift dry ingredients, add milk, well beaten egg, and melted shortening. bake on hot griddle.—mrs. e. v. williams. egg. a. m. teckam, m. d. v. a. d. s. and nyal agencies toilet articles drugs and stationery kodaks and supplies tobacco and cigars a fine line of jewelry school supplies ice cream visit our parlors where ice cream and confectionery are served soda grill upstairs dance while you eat middleton, wisconsin the paper for the people - it gives the home news the paper for the advertisers - estab. lished june , middleton times-herald t. a. everill, publisher all kinds of printing done on short notice no job too small-no job too large middleton, wis. cream pie tablespoon melted butter. / cup sugar. yolks of eggs. cup sweet milk. tablespoons flour. boil together. beat the whites of the eggs and put on top of pie and set in the oven to brown.—mrs. august hanusa. mock mince meat peck green tomatoes, apples chopped fine, lbs. raisins, lbs. brown sugar, pint vinegar, teaspoon salt. boil hour. tablespoon cinnamon, teaspoon cloves, teaspoon nutmeg. add spices when from fire. seal.—louise kruse. tomato mince meat peck sour apples chopped lemons and the rind of one. fine. lbs. seeded raisins. peck green tomatoes chop- lb. currants. ped fine. tablespoon salt. lbs. brown sugar. teaspoon each of cinnamon, pt. vinegar, or cloves and nutmeg. cook slowly or hours. put in cans while hot-mrs. wm. brumm. lbs. raw apples. lbs, beef. lbs. currants. lbs, raisins. mince meat lbs. sugar. a little syrup. chunk of suet. cinnamon, brandy or wine. -mrs. wm. hoffman. lbs. beef. lbs. apples. lbs. raisins. lbs. currants. lb. citron. pt. cider. mince meat pt. syrup. / lb. suet. lbs. sugar. tablespoons cloves, cinna- mon, nutmeg, salt. -mrs. g. groth. cup flour. a little salt. good pie crust tablespoons lard. tablespoons water. -mrs. aug. hanusa. cup grape pulp. cup sugar. grape pie tablespoon butter. tablespoon flour. egg. mix well and bake in two crusts.-louise kruse. eggs. butterscotch pie cup brown sugar. cup cold water. tablespoons butter. tablespoons flour. teaspoon vanilla. mix sugar and flour together, add the water gradually and stir over the fire until thick. add the egg yolks and butter, then the vanilla. fill baked crust, beat the egg whites to a froth, add tablespoons of white sugar. put this on top and brown in a slow oven.—mrs. c. f. stubenvoll. butterscotch pie cups boiling water. yolks of eggs. cup flour dissolved dissolved in butter size of walnut. water. pinch of salt. cup brown sugar. boil minutes. pour into a baked shell and cover with whites of eggs. / teaspoon vanilla.—mrs. emma koch. pumpkin pie / tablespoons of pumpkin. teaspoon cinnamon. / cup milk. sugar to suit the taste. mrs. h. van etten. eggs. custard pie cup milk. nutmeg. eggs beaten very light. tablespoons sugar. put in pie crust and bake in a moderate oven. -mrs. h. van etten. lemon pie cup sugar. / cups of boiling water. juice and grated rind of add enough cornstarch to lemon. thicken. eggs. --mrs. h. van etten. sour milk pie i cup sour milk. teaspoon cinnamon, and a cup sugar. little nutmeg. cup raisins. pinch of salt. yolks of eggs. tablespoon flour. use whites for top.-mrs. a. wahler. lemon pie boil cups water, pinch of salt, cups sugar, add table- spoons cornstarch mixed smooth with a little water. add beaten egg yolks and pour into baked shells, cover with meringue made from egg white.—mrs. c. durkopp. cranberry raisin pie-no. cup raisins. cups sugar. cups cranberries. add cup water. bake in shallow plates with crusts. this makes pies. -mrs. frank pierstorff. cranberry raisin pie-no. cup raisins. cup water. cup cranberries, chop to tablespoon flour. gether. teaspoon vanilla. cup sugar. pinch of salt. -mrs. f. pierstorff. butterscotch pie st part tablespoon flour. yolks of eggs. cup sweet milk. nd part put piece of butter size of a walnut in pan to brown. add cup brown sugar, tablespoons milk and boil minutes. add part and boil until thick. put in baked shell, ice top with whites and brown. this makes pie.—mrs. anna wolf. potato pie cups riced baked potatoes. / cup butter. eggs beaten slightly. / cup cream. cup sugar. juice and rind of lemon. beat hard for minutes. pour into shell and bake until custard is set. this makes pie.-mrs. wm. brumm. clases lassy omfortable shoes oxfords slippers at blind & sander state street, madison quality footwear at reasonable prices hotel middleton j. dick, proprietor first class service phone no. rooms $ . to $ . —european plan middleton, wis. fred dufrenne middleton, wis. let me measure you for that new suit or. overcoat cigars-confectionery-bread tutti fruitti cake cups sugar. cup butter. teaspoons royal baking cup milk. powder. cups flour. divide into four parts, leaving one plain. to one layer add / cup chopped nut meats; to another layer add / cup chopped raisins and some fine citron; to the last, / cup cocoanut and the grated rind of a lemon or an orange. bake in separate layers and put together with plain icing having white layer at bottom, then cocoanut layer and on top have the nut layer.+ ella orth. - white fruit cake cup butter. / cups chopped figs and cups sugar. dates. cup sweet milk. cups blanched or chopped almonds. / cups flour. / lb. citron cut fine. teaspoons baking powder. a little salt. cups raisins. teaspoon vanilla. -mrs. j. schulenburg. eggs. cake / cup butter. teaspoon of cloves and cin- cups sugar. namon. beaten yolks of eggs. teaspoons baking powder. cup raisins. cup milk. cups flour. bake in a long flat tin.—mrs. g. groth. fruit cake eggs. / cups sour milk. cup syrup. cup sugar. cup raisins. cup currants. cents worth citron. orange. / cup lard. teaspoon soda. teaspoon cinnamon. teaspoon ginger. / teaspoon cloves. teaspoon allspice. grate nutmeg. cup nut meats. flour. mrs. g. groth. crumb cake / cups flour. / cup butter (rub well to- / cups sugar. gether with hand). take / cup of this mixture out and add well beaten eggs, cup milk, about / cup flour, teaspoons baking powder, flavor. put in shallow pan, sprinkle the / cup of mixture over top and bake.—mrs. w. hoffman. white crumb cake cups flour, cup sugar, cup shortening. mix as for pie crust. then add teaspoon salt, teaspoons baking powder. beat egg in cup and fill with sweet milk, cup nutmeats (chopped)—emma koch. eggs. spiced chocolate cake cups brown sugar. cup butter. cups flour. cup sour milk. teaspoon each of ginger, / teaspoon soda. cloves and vanilla. cake bakers chocolate. -mrs. benseman. spice cake cups brown sugar. teaspoon soda. / cup butter. teaspoon baking powder. / cup sour milk. cup raisins. teaspoons cinnamon. cups flour. teaspoon cloves. -mrs. c. erdman. spiced chocolate cake cup sugar. teaspoon cinnamon. / cup butter. teaspoon cloves. / cup sour milk. / cup grated chocolate. cup flour. level teaspoon soda. bake in layers.—mrs. h. niebuhr. eggs. eggs. brown fruit cake cups brown sugar. , cups flour. cup butter. lb. raisins, cup sour milk. lb. currants. cup chopped walnuts and teaspoon soda. citron. all kinds of spices, teaspoon of each. -mrs. van etten. eggs. devils food cocoa. cup brown sugar. teaspoon soda in milk. cup sweet milk. yolks of eggs. / cup grated chocolate or / cup of butter. boil till thick. / cups flour. cup brown sugar. teaspoon baking powder. cup sour milk. stir the two parts together and bake in layers. -mrs. w. hoffman. eggless, butterless, milkless raisin cake boil or minutes the following: tongur, cup raisins, cup brown sugar, cup water, / teaspoon nutmeg, / cup lard, teaspoon cloves or allspice, teaspoon cinnamon. when cool add: pinch of salt, teaspoon soda dissolved in a little hot water, / teaspoon baking powder with cups flour. -mrs. wm. brumm. easy cake put cups flour and cup sugar in mixing dish. break eggs in measure cup and fill cup with milk. beat into flour and sugar, add teaspoons melted butter. beat thoroughly and add teaspoons baking powder and of extract. -mrs. anna wolf. devils food eggs beaten well. cup sugar. cup sour milk. / cup butter. squares of bakers chocolate (melted). teaspoon soda. teaspoon vanilla. cups flour. -mrs. h. van etten. devils cake / cup sugar. large tablespoon butter. eggs. teaspoon soda. cups flour. tablespoons cocoa melted in a little hot water. -mrs. w. busch. cup sour milk. devils food cake cup sugar. / cup sour milk. large spoon butter. cup flour. teaspoon baking powder. teaspoon soda. / teaspoon lemon. tablespoons chocolate in cup boiling water. -mrs. c. erdman. eggs. devils food cup sugar. cups flour. / cup butter or lard. cup sour milk. tablespoons cocoa. teaspoon soda. -mrs. walter geath. eggs. devils food cup chocolate dissolved in cup sweet milk until luke warm, cup sugar, / cup butter, eggs, cups flour, tea- spoon flavoring, teaspoon soda.-mrs. j. h. brumm. devils food cake cup butter or lard and cup sugar creamed until very light into which beat eggs, teaspoon soda, / cup sour milk, / cups flour into which has been mixed teaspoon baking powder. break cake of bakers chocolate (or if de- sired very dark) in a cup and add enough boiling water to make it half full. add this to the mixture the last thing. -mrs. j. dahlk. devils food part - teaspoon soda, cake bitter chocolate and cup sweet milk, boil until thick as cream and set aside to cool. part ii– cup sugar, tablespoon butter, / cups flour, teaspoon baking powder, whole egg and yolk. cream sugar and butter, add eggs (well beaten) then add part i, add flour and baking powder.—mrs. j. h. d. nut cake cup sugar. cup nutmeats. tablespoon butter or lard. teaspoons baking powder. teaspoon vanilla. / cup sweet milk. cups flour. -mrs. van etten. eggs. eggs. white hermits cream cup butter and teaspoon baking powder. cup sugar. cup chopped raisins. cup chopped walnut meats. pinch of salt. teaspoon vanilla. / cup sweet milk. pinch of each nutmeg and cin- cups flour. namon. teaspoon soda. cup cocoanut. drop on buttered pans by spoonsful. bake in quick oven. -louise kruse. egg filled cookies cup sugar. / cup sweet milk. / cup butter. teaspoon vanilla. teaspoons baking powder. pinch of salt. flour to make soft dough. cut out cookies, put a teaspoon of filling on one cookie and cover with another pressing edges together well. bake in quick oven. filling :—chop up ( / pound almonds, cups raisins), table- spoon sugar, teaspoon cinnamon. cook. dates or figs may be used.—miss louise kruse. plain cookies / cup butter. cup sugar. / teaspoon nutmeg. teaspoons baking powder. / cups flour. egg cup sweet milk. roll out thin and dredge with sugar, cut in rounds and bake in moderate oven.—emma koch. fry cakes cup sugar. well beaten eggs. cup cooked riced potatoes. teaspoon salt. cup sweet milk. teaspoon nutmeg. level tablespoon butter. tablespoons baking powder. work stiff with flour and fry in hot lard. -mrs. august hanusa. eggs. eggs. oatmeal cookies cups oatmeal. scant teaspoon soda in cups flour. tablespoons of sour milk. pinch of salt, cinnamon, cup sugar. cloves, raisins and vanilla. cup shortening. -mrs. anna wolf. sugar cookies cups light brown sugar. scant teaspoon soda dis- / cup lard. solved in milk. / cup butter. teaspoons vanilla. flour enough to make a stiff / cup sour milk. dough. roll, sprinkle with sugar and cut. bake light brown. -mrs. c. f. stubenvoll. fruit cookies / cups sugar. cup raisins. cup butter (cream). cup currants chopped. teaspoon of all kinds of cup dark syrup or molasses. spices. teaspoon soda dissolved in a little cold water. -mrs. c. erdman. cocoanut cookies whites of eggs beaten stiff. cups powdered sugar. cups of cocoanut. / teaspoon baking powder. tablespoons flour. drop on buttered tins and bake slowly.—mrs. c. f. stuben- voll. eggs. pheffernus / cups brown sugar. / teaspoons ginger. cup lard. teaspoons anise seed. cup butter. teaspoons lemon. / cups corn syrup. teaspoons vanilla. / cup molasses. teaspoons soda in a little hot boil a few minutes and let water. cool / teaspoon of cloves. / teaspoon allspice. pinch of salt. / teaspoon pepper. cup sweet milk. / cups nut meats. / teaspoons cinnamon. flour enough to roll. -louise kruse. add eggs. cream candy two cups sugar, cup of boiling water, do not stir while it boils. let it boil for minutes briskly, counting from the time it begins to boil. drop in teaspoon of cream of tartar, let boil for minutes longer, add butter the size of an egg. to try drop a little in ice water when it hardens it has boiled enough, add teaspoon vanilla. pull until pure white.—miss lois hambrecht. nut carmel fudge cups brown sugar. cup nuts. tablespoon butter. vanilla. cup milk. cook sugar, butter and milk until it threads, take from fire, add vanilla and nuts and beat as you would fudge. pour into huttered tin, cool and cut.—mrs. h. stehr. pickles and and relishes piccalili peck green tomatoes, large onions. slice and sprinkle with salt. let stand over night. drain, cover with the following: / tablespoon ground cinnamon, / teaspoon cloves, table- spoon mustard seed, cups sugar, pints vinegar. boil until tomatoes are tender. "spanish pickle" qts. green tomatoes, head cabbage, qts. cucumbers, onions, chop and sprinkle with salt. let stand over night. drain, mix and cook well done in the following: qts. vinegar, cups sugar, tablespoons mustard seed, teaspoon celery seed, tablespoon pepper, tablespoons cinnamon, tablespoon cloves. when done put in glass jars.-mrs. amanda kruse. spiced peaches pare peaches and pack in a stone jar. make a juice of pounds sugar to quart vinegar. add a little whole cinnamon and cloves. boil and pour over peaches three days in succession. the th day boil juice until clear and pour over enough to cover peaches well. pack in fruit jars before juice is poured over the last time.—mrs. amanda kruse. sweet mustard pickle cut up heads cauliflower, qt. onions, qts. small cucum- bers, qt. green tomatoes, qt. broken string beans. cook in separate dishes in slightly salted water till done. drain, take cups brown sugar, tablespoon ground mustard and of each pepper, celery seed and flour and qt. vinegar. mix flour and mustard in a little cold water, add to the rest and boil till thick. pour over the vegetables, mix and let come to boiling point once more. put in fruit jars and have the dressing cover the vege- tables well.—mrs. amanda kruse. sweet sour pickles let salt water (strong enough to carry an egg) come to boiling point and pour over cucumbers. let stand hours, drain. heat qt. vinegar, qt, water to boiling point. pour over the how to make vinegar pieces of bread toast, compressed yeast cakes spread on toast. put in a jar with gallons water and pounds brown sugar. let stand weeks, after which it is ready for use. -mrs. j. sanftleben. catsup cook peck ripe sound tomatoes with onions and bay leaves. when well done rub through colander and then through sieve. to gallon juice add pint vinegar, / cup sugar and the following tied in about muslin bags: tablespoons salt, tablespoons ground pepper, tablespoon of mustard, table- spoon each of cloves, nutmeg, allspice and cinnamon, pinch of red pepper. boil slowly for about hours or until thick enough. then bottle and seal.—louise kruse. olive oil pickles cucumbers. pound white mustard onions. seed. cup salt. / lb. celery seed. pound black mustard seed. tablespoons brown sugar. cup olive oil. slice cucumbers and onions, sprinkle salt through them and let stand over night. in the morning drain. add mustard and celery seed, sugar and olive oil. mix well. put in glass jars and cover with good cold cider vinegar.--mrs. j. sanftleben. cucumber relish dozen cucumbers, dozen onions, green peppers sliced and put in salt water for an hour. drain and add: . pint vinegar, cup sugar, teaspoon celery seed, teaspoon each of ginger, pepper, salt, mustard seed, cinnamon and / teaspoon curry powder. then boil and seal.—mrs. j. sanftleben. cherry pickles cup of salt to pail of water. add cucumbers and cherry leaves, let stand days. then wash and cut pickles in chunks. boil cups sugar, cups vinegar, ounce whole cinnamon, / ounce of cloves. . put liquid on the pickles hot. sufficient liquid for quarts.-mrs. van etten. madison tomato relish tomatoes. onions. green peppers. / teaspoon black pepper. cup sugar. tablespoon salt. teaspoon each cinnamon and cloves. ---mrs. august hanusa. cucumber salad dill sized cucumbers. small onions. cup pare and slice in separate dishes. sprinkle lightly with salt. let stand one hour. drain. cover with pint vinegar, sugar, / teaspoon ground pepper, / teaspoon mustard seed, large red pepper sliced. let boil minutes, can and seal.- louise kruse. lindeca m. office b: "the hub chiropractor sim w. mifflin quality fus at popular prices repairing---remodeling ---storage standard fur co. king street madison, wis. my favorite recipes cookery the st. luke's cook book efthans bags st janine b. gorgonen middleton bottling works d. a. sweet & sons, props. manufacturers of all kinds of high grade beverages made from the purest of flavors and sugar insist upon having a glass with your meals phone -r - - - - - - - º - - - Ö/?g bank of bronson e s t a b l i s h e d capital $ , . surplus and profits $ , . general banking business guaranteed] *añºs offigial- we write insurance of all kinds also make farm loans “a hint to the wise is sufficient.” how to preserve a husband— -use care in selecting. do not choose too young and only of a variety reared in a good moral atmosphere. once decided upon and selected, that part remains settled for- ever. give your entire thought to preparing for home use. some in- sist on keeping them in a pickle; others are constantly getting them in hot water; even poor varieties may be made sweet, tender and good by garnishing with patience, sweetened with smiles, flavored with kisses to taste, wrapped well in a mantle, baked with a steady fire of devotion and served with honey, peaches and cream. thus pre- pared they will keep forever. - mrs. albert gregory. take a man when he is cold, wet, and hungry, and, if he is amiable, warm him, dry him, feed him, and lo! you have an angel: pg –bronson garage page - chestnut stuffing an excellent chestnut stuffing for the thanksgiving turkey may be made of either the large imported chestnuts or the home grown variety. for a simple stuffing, shell and blanch about large american chestnuts, then cook them for half an hour in water to cover. drain, mash the nuts and add to them scant tablespoons of butter, level teaspoon of salt and - teaspoon of pepper. mix lightly, addinng a little minced onion, if desired, and a little finely chooped celery, and stuff. this will be sufficient for the average sized turkey. a rich dressing can be made by adding to the chestnuts a cup of finely chopped veal, chicken or mutton, with parsley arid other seasonings desired. -—(bcb)—— dressing for baked fowl trim crusts from stale bread and make one quart fine crumbs. put - cup butter over the fire and stir in crumbs until all are coated with butter, then season with salt, pepper and sage. add % cup milk, egg or more if liked. —mrs, cora. welch. (bcb)— baked young chicken dress and joint as usual. place in a pan and just cover with sweet milk and cream. season with salt, pepper and butter and sift a tablespoon flour over the top; set in oven to cock and by the time the cream is almost cooked away, the chicken will be done. young chickens are splendid cooked in this way. —mrs. ethel hammons. —(bcb)—— dumplings for chicken these dumplings are like a sponge. take % cups flour, large teaspoons baking powder, pinch of salt, egg, and milk enough to make a stiff batter. sift flour, baking powder and salt together. add the well beaten egg with the milk, mix and drop into the kettle with a tablespoon. cover tight and let boil for twenty-five minutes. do not remove cover or stop boiling for that time, when all will be ready to serve. –mrs, ethel hammons. - ——(bcb)— stewed ribs of beef three pounds of ribs of beef cut in pieces about two inches square. cover with cold water, add tablespoon vinegar and boil slowly all morning putting on as soon after breakfast as possible. one hour before serving, add carrot, also onion sliced thin. with remaining water on meat, make gravy with flour to thicken, before removing the beef, —mrs, j. r. buck. –––(bcb)— oyster souffle scald in their liquor dozen oysters, remove them and chop very fine. blend smoothly heaping tablespoons butter and the same amount of flour. add cup hot cream and the oyster liquor and stir over the fire until thick and smooth. now add salt and cook for three minutes. remove from stove; add beaten yolks of eggs and set aside until slightly cooled; mix in chopped oysters, a tea- spoon of lemon juice and whites of eggs beaten stiff. turn into a souffle dish and bake for twenty minutes. serve immediately. - –mrs. bertha anderson. —--(bcb)—- salmion balls - one can salmon, cup milk, egg, pepper and salt to taste. cracker crumbs enough to thicken. form into round cakes. fry in butter. —lela mcfarland. —(bcb)— salmon loaf one can salmon, boned and minced; % cup cracker crumbs, % cups cream, eggs, teaspoon salt. steam two or three hours. serve hot with sliced lemon or cream sauce. —beatrice wolf. ––( cb)---- scalloped salmon - take a small can salmon, pick out the small bones and mix and beat together with or eggs. season with salt and pepper, place in a baking dish, andsprinkle the top with four or five crack- ers rolled fine, or bread crumbs will do. place small bits of butter over top and soften with sweet milk. place in moderate oven and bake to nice brown. —mrs. caldwell, davis . –––(bcb)— salmon loaf one can salmon, cup cracker crumbs, cup of milk, butter size of an egg, egg; mix well. season with salt and pepper to taste. bake in slow oven forty-five minutes. fine hot or cold. - (bcb)— º pot roast procure lbs. flank of beef. salt and pepper to taste. add sage if desired. roll tight and fasten with wooden skewers or tie with string. cut up lb. suet and fry out in a kettle put meat. in and add boiling water enough to cover. cook well done. the water should be boiled away. turn in fat until bound on all sides. lift out and make gravy, —mrs. o. a. abbey. cheese balls grind cup of cheese. mix into the stiffly beaten white of egg, salt. make into balls and roll in cracker crumbs. fry in deep fat. —belle davis. - — (bcb)— vº - creamed chicken cook chicken until well done. remove from the bone and cut into small pieces with scissors. salt and pepper, plenty of sweet cream. thicken just a little with flour, cook unntil heated through and serve. —mrs. rufus holeman. ——( cb)—— - pressed chicken cook chicken until well done. remove bones and put through a food chopper. you can have plenty of broth and use for soup if you wish. take quart of the broth, let come to boil, add envel- ope of knox gellatin dissolved in a little water. let heat and pour over chicken and let cool. slice and serve.—mattie a. webster. ——(bcb) scalloped chicken y boil fowl until very tender. remove from bones. dice meat and grind skin and giblets. put in baker alternate layers of chicken and cracker crumbs. pour over liquor in which chicken was cooked to moisten sufficiently and bake or minutes. —mrs. glen warren hayes. —(bcb)— meat souffle make cup of white sauce, seasoned with chopped parsley. stir in cup chopped meat—chicken, lamb or veal—into the sauce and cook one minute. add yolks of eggs slightly beaten and set away to cool. when cold stir in whites beaten to stiff froth. bake in a buttered pan about twenty minutes and serve at once. this is a good way to use left-over meats. (bcb)— pot roast two and one half or three pounds of good roast meat. best without bone. salt and pepper well rubed into meat. sage if liked. put cup butter in iron kettle to heat. put meat into kettle and brown on all sides, turning constantly. add large onion and brown well. pour over all small amount of water and boil gently until done. thicken broth and serve. —mrs. s. e. russell, chicken salad /~ boil one large chicken until very tender. after it is cold, take out the bones, skin and fat. chop fine. add an equal amount of celery cut into cubes. (do not chop celery, as it bruises it.) three hard boiled eggs. salt pepper, and a few small cucumber pickies, chopped fine, cup whipped cream, or cup mayonnaise dressing. -—(bcb) - savory meat dish cut into small pieces, equal parts of beef steak and pork. pour over it boiling water and cook until very tender. have plenty of liquid. thicken with flour, not too thick. spread bread crumbs over top and, with a spoon, push them into the gravy until all are wet. place in oven and brown. —alma cawthorne. (bcb) — - chicken salad cook chicken tender. chop fine but do not grind. add celery, and shredded cabbage % cup each; or pickles, or hard boiled eggs and mix with dressing. yolks of eggs or whole eggs beaten. pour over them tablespoons boiling vinegar. cook until thick. remove from fire. add tablespoon butter. season with teaspoon mustard and pepper. —romola ireland. –(bcb)— - baked sliced ham parboil a piece of smoked sliced ham, cut to about inches thick, in sweet milk for twenty minutes. put in a baker and cover with a paste made of - cup brown sugar, large spoon flour and a teaspoon mustard, using some of the milk in which the ham was cooked to hold the paste together. use half the paste to cover one side of the ham, bake half an hour, then turn, spread the remaining paste on the other side; return to the oven and cook an hour longer, having a slow oven. pour the remaining milk around the meat before baking through. - —(bcb)— mexican tamales one pound of steak ground, small can tomatoes, large onions cut fine, tablespoon chili powder, salt to taste. one quart salted boiling water made into stiff mush by adding corn meal. let cool. put % cup butter or fried meat drippings into skillet. when hot, add the chopped meat. stir until hot through. add onions, tomatoes and chilli powder. salt to taste. line a pan with the mush. pour the prepared mixture into it and cover with mush. bake one hour. —maysel nash. mixing the flour and baking powder having been measured and sifted, measure out the sugar and butter and cream together. if the batter is cold and firm, warm the sugar slightly in the oven. after cream- ing the butter and sugar, separate the yolks from the whites of the eggs and with a rotary egg beater, cream the yolks until light lem- on colored and very creamy. add this to the butter and sugar, and blend all together. now add a little of the water or milk and stir it in thoroughly; then a little flour, stirring it in thoroughly; then more moisture and more flour alternately, stiring each time until all the flour and moisture are in the batter, when it should be oeat- en until smooth and glossy. if the whites of the eggs are to be used, beat these with a flat or spoon whip until they are stiff enough to stand up, putting them in last. a little salt added to the whites of eggs helps in the beating. if yolks of eggs are not used, add the mois- ture and flour alternately to creamed butter and sugar and add the whites last. where much more sugar than butter is used, as in orange cake, half of the sugar may be beaten into the yolks of the eggs. baking one of the most important things about baking cakes is to have a moderate oven at the start. after the cake has doubled in bulk, in- crease the heat and bake until a brown crust is formed and the center will respond to the touch. never allow a crust to form over cake before the batter is doubled. in a wood or coal range, have a very light fire in the fire box. after the cake is in the oven, replen- ish the fire and by the time it has burned up, the batter will have doubled and is ready for the hot oven to finish it. it is impossible to specify the length of time to bake cakes, for the larger and thick- er the layer, the longer it takes to bake, teaspoon baking powder, whites eggs. cream sugar and butter. add . of the water, then i cup flour and beat thoroughly; then - more water and cup flour, then the remaining water and last cup of flour sifted with the baking powder. fold in beaten egg whites. –––(bcb)— sponge cake - break the whites of eggs into a crock. the yelks into a small bowl. beat the whites until stiff. when about half beaten add % teaspoon cream tartar and continue beating till stiff. a 'd % cups of fine granulated sugar gradually until the whole mix- ture is like frosting. beat the yolks with a dover beater until smooth and thick, then add them to the whites. % cups flour sifted and folded in. flavor to the taste. bake like an angel food. —mrs. c. t. hammel. -—(bcb)— dark cake yolks of eggs, cups brown sugar, cup butter, cup sour milk, cups flour, tablespoon cinnamon, tablespoon alspice, tablespoon cloves, teaspoon soda. –––(bcb)— y y. w. c. a. cake pour cups boiling water over package of raisins. let boil minutes then add cup cold water, cups sugar, cup lard, cups flour, a little salt, teaspoon soda, teaspoon each of cin- namon, cloves and nutmeg. bake in a moderate oven. ––(j cb)---- white cake one half cup butter, % cups sugar, i cup milk, cups flour, teaspoons baking powder, teaspoon vanilla, whites of eggs. —(bcb) jelly roll cup sugar, cup flour, % cup hot water, % teaspoon bak- ing powder, teaspoon lemon extract, eggs well beaten, pinch of salt. spread with any fruit jelly, which has been beaten. roll wijile hot. –––(bcb)— pineapple cake one and one-fourth cups sugar, - cup butter, cup pineapple juice and tablespoons grated pineapple mixed in the juice, % cups flour and the whites of eggs beaten stiff. three level teaspoon baking powder. use filling no. , mrs. d. c. crosby. ginger snaps take cups flour, cup sugar, cups molasses, cup butter, egg, tablespoon good vinegar, teaspoon soda, teaspoon gin- ger. if the ingredients are cold, it may seem hard to mix in the full amount of flour, but it should be in if possible. these, if properly baked, very much resemble those in the bakeries. - –mrs. monroe haynes. ——(bcb)— ginger bread - two cups sugar, cup motasses, cup butter, cup sour milk, cups flour, eggs, large teaspoon soda, tablespoon ginger. add cup raisins if desired. —mrs. john bowers. -—(bcb)— soft ginger bread one cup molasses, % cup sugar, teaspoons cinnamon, cloves and ginger, teaspoons soda in one cup boiling water, lump of nice fresh lard, % cups flour, eggs beaten light. very good. ––(bcb)— spanish bun four eggs (leaving out whites of three for frosting); cup butter, cups brown sugar, cups flour, cup sweet milk, dessert spoon each of allspice and cinnamon; grated nutmeg, a little essence of lemon, teaspoon soda, teaspoon cream tartar, bake in bread tins. frosting: beat whites stiff; % cups brown sugar. flavor with vanilla. after cake is cooked, spread on top and return to oven until brown. –mrs. m. hampton. ——(j cb)—-- graham crackers one cup sugar, % cup buttermilk, teaspoon soda, table- spoons butter or lard, graham and flour so as to roll. —mrs. nellie moore. —(bcb)— apple fritters two cups flour, teaspoon baking powder, teaspoon sugar, cup sweet milk, eggs well beaten, tart apples. make a batter of first five ingredients, pare, core and chop apples and add to batter. drop by spoonfuls in deep fat and fry to a nice brown. serve with maple syrup or sweet sauce, - º . sweet crackers one cup sweet milk, % cups sugar, % cups lard, eggs, five cents worth of baker's ammonia dissolved in cup of water over night. five cents worth oil of lemon. beat as for cake. stir in all the flour you can. turn out on the board and work in all the flour you can. roll thin and bake in a quick oven. cut in squares before baking. —mollie camp-jacobs. —(bcb)—- doughnuts one cup of hot mashed potatoes, eggs, tablespoons of shortening, % cups sugar, % cups milk, flour to roll out, teaspoon salt, teaspoon nutmeg and cinnamon, teaspoons of baking powder. mix and fry in boiling fat. —mrs. grace duchemin. —(bcb)— doughnuts one teaspoon butter, cup sugar, eggs, cup sweet milk, teaspoons baking powder, and flour to roll. —lelia mcfarland. —(bcb)— raised doughnuts, one quart sponge, cup lard, cup sugar, one cup warm wat- er. mix, let rise and roll. cut out and let rise again. fry in hot lard. when fried roll in sugar and cinnamon. —cora hickson, —(bcb)— doughnuts two cups sugar, pint sour milk, eggs, butter size of egg, teaspoon soda, nutmeg and vanilla flavor. fry in hot lard and sprinkle with sugar. - –mrs. nellie caldwell, —(bcb) pin-wiieel biscuhts make plain biscuit mixture, adding cup sugar and - cup raisins for every cups of flour. roll inch in thickness. brush with butter. sprinkle sugar over the butter, and roll like jelly roll. cut into slices inches thick and bake in a hot oven fifteen —mattie ross. minutes. - ——(bcb)— y doughnuts two and % cups sugar, cups sweet milk, large cup mashed potatoes, eggs, teaspoon of butter, level teaspoons of bak- ing powder, teaspoon of salt, flour to mix. flavor as desir- ed. cut out and fry in hot lard, —mrs. j. l. brannen. lº. butter scotch cookies two cups brown sugar, cup butter and lard mixed; eggs, teaspoon soda, teaspoon cream tartar, teaspoon vanilla, % cups flour, cup meat nuts. mix all together and shape into a loaf. let stand over night, then slice and bake. –mrs. c. t. hammel. —(bcb)— - one-two-thref-four cook (es one cup butter, cups sugar, eggs, cups flour. one teaspoon soda, flavor with lemon or vanilla. -—(bcb) mrs. cooke's christmas cookies one cup butter, % cups sugar, cream well; eggs well beaten, teaspoon soda dissolved in tablespoons hot water, cups flour, mixed and sifted with # teaspoon salt. one cup nut meats, % cup cur- rants, % cup seeded raisins cut small. add cups flour. drop on buttered paper, bake in oven not too hot. place in stone jar. will keep well. –––(bcb)— - j - " * , * * * ": ". * - - - - - - - - * * - ºf -- - * - - - f : . **** * --" * * : * - j suet pudding two cups of suet, cups of sour milk, % cups sugar, cups flour, eggs, pound currants, pound raisins, pound citron, teaspoon nutmeg, cloves and alspice, pinch of salt, teaspoons soda. steam three hours. mattie williamson ross. —(bcb)— carrot pudding one cup of suet chopped fine; cup of apples chopped fine; cup brown sugar, cup of grated carrots, cup of grated potatoes, cup of raisins, cup currants, % cups of flour, teaspoon mixed spice, teaspoon soda dissolved in a little hot water and a pinch of salt. steam three hours. ––(bcb)— graham steamed pudding one cup of molasses, egg, teaspoon soda, cup sour milk. graham flour to thicken like batter. raisins or spice may be added. steam about two hours. any kind of sauce may be used. —miss pearl buck. - ——(j cb)---- brown-betty peel and slice some apples; butter a baking dish, put in a layer of fine crumbs, then a layer of apples, then sugar, nutmeg, cinnamon and cloves and dot with butter; repeat till the dish is full and pour over } cups of molasses or maple syrup mixed with as much water. cover with crumbs, set the dish in a pan of boiling water and bake until the apples are soft, basting with a little more molasses and water if it looks dry. serve warm with cream. –mrs. j. r. buck. ––(bcb)— cranberry cream one quart cranberries cooked with % cup water. put through a colander, add cups sugar, tablespoons gelatine that has been soaked in a teacup cold water. beat the mixture till it begins to thicken, then add pint whipped cream beaten light, with an egg beater. set away to cool; serve with whipped cream. –mrs. j. d. wood. –(bcb)— orange jelly one half box gelatine, cup cold water, cup boiling water, juice lemon, cup sugar, pint of orange juice. soak the gel- atine in cold water until soft. stir until the sugar is dissolved. strain into molds. –mrs, j. d. wood, baked apple pudding - butter deep pie tin. line the bottom with finely chopped apple, and cover with batter made by beating together cup sugar, - cup butter, cup flour, . cup sweet milk, teaspoons baking powder. to be eaten with following sauce; half cup sugar,small piece butter, % nutmeg, creamed together, add pint boiling water and cook for five minutes. ——(bcb)— cho.colate bread pudding two cups bread crumbs, cups scalded milk, - cup sugar, eggs, teaspoon vanilla, squares chocolate. soak bread in milk thirty minutes, melt chocolate and add the sugar and enough of the milk to make of consistency to pour. add to bread and milk mixture. add vanilla, eggs slightly beaten and a little salt. turn into buttered pudding dish and bake one hour in moderate oven. serve with hard sauce. -—(bcb)— cocoanut pudding one quart sweet milk, tablespoons grated cocoanut, cup sugar, whites eggs. bake one hour evenly and slowly. serve with whipped cream. –mrs. j. d. martin. ——(bcb) ---- bread pudding two cups milk, cup stale bread crumbs, tablespoons sugar, % teaspoon cinnamon, egg, tablespoon butter, tablespoons cooked currants. serve with hard sauce. —blanc; ii. myers. ––(bcb)— pineapple triffle one smallcan shredded pineapple. cook with one half cup sugar a few minutes and cool. package jello dissolved acc- ording to directions. add pineapple and when cold put in pint whipped cream. will serve ten. —mrs. h. p. blunt. —(bcb)— marshmallow cream first, dissolve round tablespoon granulated gelatine in # cup cold water, stirring over fire until dissolved. add another cup cold water and set aside to cool a little, (but not harden). nd: beat the whites of eggs very light and stiff. add a pinch of salt to eggs, then pour over them the gelatine, beating all the time, rd: sprinkle - pickles, catsup, etc peter piper picked a peck of hickled peppers. –(bcb)— cold catsup one gallon ripe tomatoes, cup onion, cup grated horse radish, cup brown sugar, cup mustard seed, small cup of salt, peppers, quart of vinegar, ounce of celery seed, teaspoon cloves, tablespoons cinnamon. mix well but do not cook or seal. —mrs. gay webster. - –––(bcb)— favorite pickles one quart raw cabbage chopped fine; quart boiled beets, chopp- ed fine; cups sugar, tablespoon salt, teaspoon black pepper, teaspoon red pepper, teacup grated horse-radish; cover with cold vinegar and keep from the air. —mrs. c. t. hammel. —(bcb)— tomato catsup one peck of pipe tomatoes. cook and strain thru sieve. add to the juice of common sized onions chopped fine. let it boil down. steep in quart of vinegar, red peppers, tablespoons of mustard, of allspice and of cinnamon. strain it into the juice. add pound of brown sugar and % cup salt. let cook down until thick enough for use. cork tightly in bottles. the onion may be omitted if preferred. —abbie zimmerman. —(bcb)— cold catsup one peck ripe tomatoes chopped fine and put in colander to drain. two cups chopped onions, cups sugar, cup of white mustard seed, }, cup salt; teaspoon mace, teaspoon black pepper, teaspoons cinnamon, red peppers chopped fine, % quarts of vinegar. mix together and can in jars. this will keep without sealing. the tomato juice can be used for soup. –mrs. oliver potter. green tomato sweet pickle seven pounds sliced green tomatoes. sprinkle with cup salt, let stand over night. drain. make a syrup of lbs. white or brown sugar, pint vinegar, oz. each of whole cloves, cinnamon bark; oz. pickling spices or teaspoon allspice. when syrup gets hot, put in tomato and cook until clear. sliced onions may be used if desired. seal while hot. —mrs. t. j. hammons. –(bcb)— beet pickles boil young beets until tender. mix cup sugar, cup cider vinegar. let boil five minutes. add beets. when scalding hot, seal in glass jars. —beatrice wolf. —-(bcb)— - - picalli one peck green tomatoes, cabbages, onions, green peppers, teacup salt. chop fine. let stand over night. drain. cover with vinegar. add lb. brown sugar and mixed spices to taste. boil until tender. ––mrs. h. thompson. —(bcb)— pickle cabbage take firm white cabbage and cut into quarters or smaller. drop into salted boiling water and boil until tender, then lift the cab. bage out of the water and drain well. have ready some clear boiling hot vinegar, sweetened about the proportion of pint of sugar to quart of vinegar, or to suit the taste. pack the cabbage in jars, cover with hot vinegar and allow about cloves, grains black pepper, table spoon of stick cinnamon broken fine, tea spoon celery seed to each quart jar. shake jars after filled and press the cabbage down until the air bubbles are out. then seal. —bertie hall. –––(bcb)— mixed pickles three quarts green tomatoes, quart cabbage, quart onions. chop fine and let stand over night in salt water. each sort of veg- etable must be separate. next morning squeeze out the water and mix together, then cover with weak vinegar ----, - - - well. drain and squeeze out again. cover with strong vinegar. add sugar and mixed spices to taste. heat and put into jars. —bessie geyer. cream cheese sandwiches one cream cheese, package dates, dozen raisins. run the dates and raisins through the food chopper and mix with the cheese. then spread on thinly sliced bread, graham or white. ––(j cb)---- salmon and cucumber sandwiches pick over a can of salmon after you have drained it dry. re- move the skin and bones. mince it fine adding a teaspoonful of onion juice, a pinch of salt, pepper and a little butter. spread on thin slices of whole wheat bread. then spread a layer of fine cucumber rings over each before placing on the top layer of bread. cut in oblong shapes. ––(bcb)— raisin and nut sandwiches place a quantity of raisins in your meat grinder and mince them to a pulp. mix with salted almonds and spread on graham bread cut very thin. —(bcb)— tomato and cheese sandwiches soften a package of cream cheese by adding some milk. spread the cheese on toast triangles. on top of each triangle a slice of tomato is placed and the sandwiches served without the upper layer. –(bcb)— chocolate sandwiches - one fourth cake sweet chocolate, cup nuts chopped fine; good tablespoons butter. melt the butter and chocolate together, stirring the while, and pour in the nuts. when cooled and firm, spread it liberally between buttered crackers or very thin slices of bread. —uhlma goodno-brown. ––(bcb)— fruit and nut sandwiches chop finely two parts of dates or figs. to this add one part chopped nuts, and add enough rich cream to make a paste. use graham or boston brown bread. –mrs. h. d. banta. bewerages “i like a teacup, a little china teacup, filled to the brim with good strong tea; i like another one, just like t'other one, to give a friend who is fond of me.” —--(bcb)— how to make tea three teaspoons tea, cups boiling water. scald an earthen or china teapot. put in tea and pour on boiling water. let stand on the back of the range or in a warm place for five minutes. —(bcb)— coffee one heaping tablespoon of coffee to each person and two extra to make good strength. clear with egg. —(bcb)— breakfast cocoa one and one half tablespoons prepared cocoa, cups boiling water, cups of milk; mix cocoa and sugar; dillute with cup boiling water and boil one minute, turn into scalded milk and beat two minutes. . - —(bcb)—- fruit punch one quart cold water, % cup lemon juice, cups sugar, cups chopped pineapple. one cup orange juice; boil water, sugar and pineapple twenty minutes. add fruit juice, cool, strain, and dilute with ice water. –(bcb) frappe two dozen lemons, can shredded pineapple, quart orange syrup, juice from quart cherries; sweeten to taste. add about gallons water, let stand a few hours before serving, - - - cut into small pieces. to cups thick cream add tablespoons powdered sugar and a little extract of vanilla (about teaspoon) and beat until very stiff. add this to the other mixture, put into the freezer and freeze. when frozen, put the pudding into a brick mold and pack in ice and salt until ready to serve. cut in slices. —(bcb)— confectionery “all that’s sweet was made but to be lost when sweetest.” –moore. —(bcb)— fondant two cups granulated sugar, cup water. place in saucepan over the fire and stir until boiling begins. remove spoon and in a few minutes wash down the sides of the pan with a brush dipped in cold water to remove any grains of sugar that may form. when glucose is used add to the water pound for each cup sugar used. if glucose is not used, add teaspoon cream tartar after it begins to boil. cook to soft ball stage and turn on to buttered tins or platters. let stand until dent can be made in surface, then work with a fork until it begins to stiffen. now take on hands and work as dough. place in bowl and put away for future use. –elizabeth love. —-(bcb) – peanut brittle melt cup granulated sugar in large skillet, then add tea- spoon soda. remove from fire. add - cup peanuts either whole or chopped. pour on a greased platter and let stand to cool. –(bcb) divinity fudge two and one-half cups granulated sugar, % cups boiling water, % cup corn syrup. boil until spins a hair from spoon. beat into the whites of two well beaten eggs. add cup nuts. –ruby entzminger. - butter scotch one cup brown sugar, cup clear water, teaspoon vinegar. butter size of walnut. flavor to suit taste. boil twenty minutes. - –mrs, ella. hall. – (bcb)— peanut brittle one cup of granulated sugar, cup of water, tablespoons white syrup, piece of butter about the size of a walnut. cup unroasted peanuts, % teaspoon soda. mix sugar, syrup, butter and water together and boil until will thicken into a soft ball in cold water. add unroasted peanuts. cook until begins to brown. add soda, stir well and pour upon a buttered surface. let cool, break into pieces the desired size and eat. if unroasted peanuts are unavailable, roasted peanuts may be used but should not be added until the syrup will form a hard ball in cold water. —ebenezer. –(bcb)— peanut butter fudge two cups brown sugar, % cup sweet milk. cook until forms soft ball when tried in cold water. set back to cool, then add % cup peanut butter. beat well and pour into buttered pan. —belle davis. –(bcb)—— taffy one cup molasses (not sorghum), cups white sugar, table- spoon vinegar, tablespoon butter. boil until brittle when dropped into cold water. do not stir. add flavor. take teaspoon soda dissolved in a little water and stir in rapidly and remove from the fire. add teacup of nuts if desired. cool in buttered dish and pull. - beatrice. h. wolf. –(bcb)- boston cream taffy two teacups sugar, teacup water, tea spoons cream tartar, tablespoon vinegar, teaspoon flavoring. boil until it snaps. when cool, pull. add nut meats if desired. pull and when cool clip into small pieces. mrs, lee webster, divinity candy - four pounds sugar, pound glucose. take - cup sugar with water enough to dissolve the sugar. put this in one vessel and boil until thick. do not stir. take the other - sugar with water also enough to dissolve, together with the one mound glucose and boil as the one third. reat whites of eggs. pour over the eggs boiling hot the one third syrup, stirring brisklv until very smooth. then add the other two thirds sugar and glucose syrup, and stir until almost cold, then flavor. spread on platter and cut in dice or roll in loaf as preferred. any kind of coloring may be added. imo freeman-lambeth. –––(bcb)— marshmallows six cups sugar, tablespoons water, apckage knox gelatine. pour over the gelatine tablespoone hot water. boil the sugar and water until it hairs, then por it over the gelatine. beat hard until it takes the form of marshmallow, then spread the dough-like mixture about an inch thick over powdered sugar. cut in strips, then into squares with the scissors. —berni.c.e davis-bradley. —(bcb)— coffee cream caramels two pounds sugar, cup cream, ounces of butter, - cup coffee. cook all together until it strings from a fork. beat and pour into buttered tins. —uhlma goodno-brown. –––(bcb)— cream candy beaten whites of eggs, tablespoons sweet milk, teaspoon vanilla. add pulverized sugar to make a stiff dough and mold into shape. to make chocolate, dip candy into melted chocolate. nuts or fruits may be put on top. –imo freeman- lambeth. —(bcb)— cream candy boil cups granulated sugar and cup cream until it forms ..." ball when dropped into water; stir until it begins to get thick. flavor with vanilla and form into balls. chopped dates or walnut meats may be added to this on removing from the fire. –maude m, baldwin, º gh ace church cook book compiled in by women's guild revised in by women's guild astoria, oregon º j. s. dellinger co., astoria, oregon entertaining menu and table in arranging the menu, too much should not be attempted and each course should be in pleasing contrast to the last. except for a very elaborate dinner, raw oysters, a clear soup, fish, one entree, a roast with potatoes, and one other veget- able salad with cheese straws or crackers and cheese, an ice. fruit and black coffee should be sufficient. butter is never served except at the informal family dinner. the table should have its centerpiece of growing ferns or flowers and two or four candlesticks with wax candles and pretty shades. (no edibles with the exception of bon bons, salted nuts or crystalized fruits in compotiers appear upon the table.) all the china used in the same course should match wherever possible; but a different set of plates are permissable for each course. a supply of extra silver should be laid out in convenient fashion on the sideboard, and finger bowls, dessert plates, after-dinner coffee cups and spoons should be in readiness on the side table. water in the finger bowls should be warm, with perhaps a dainty flower or a leaf of rose geran- ium floating on the surface. skeleton menu for full course din ner shellfish—on ice with lemon-light oyster crackers. clear soup—in soup plates, half full–thick slices of bread or roll folded in the napkin. hors d'oeuvers-olives, celery, radishes, etc.—passed after soup is served. fish–with appropriate sauce, potato balls and cucumbers if possible. entree–patties, timbale of chicken, or creamed dishes in paper cases—(bread passed.) meat—with appropriate sauce, jelly, potatoes, one veget- able and fruit punch. ganne–small birds, whole; others in halves or slices—vary- ing accompaniments. salad–served with the game—brie, rogueſort or cream cheese and crackers. hot pudding—with wine or lemon sauce. glace–ice, ice cream or frozen dessert—with sweet waſers. dessert–nuts, fruits, bon bons, crackers, cheese. coffee—black, served with sugar alone. entertaining . before the dessert is served, all the plates, small silver, salt and pepper shakers, and all glasses that will not be used again should be removed. then the table should be “crumbed”, using a silver crumb knife and a plate. . spoons or knives and forks for the sweet course are usually supplied after the table is cleared; spoons or knives are laid to the right of the plate; forks to the left: if forks only are called for, they are placed at the right. . black coffee in small cups (for which sugar is passed) is the last course, and should precede the finger bowls unless the coffee is to be served to the ladies in the drawing-room. in that case, the finger bowls should be placed before the ladies leave the table. . if the coffee is to be served in the drawing-room the waitress covers a large tray with a white napkin, arranges the filled cups, smoking hot, upon it, and carries it into the room where the guests are assembled. many hostesses prefer this way of serving. where there is only one pair of hands to do both cooking and serving still less formality should be observed. the serve ice plate should be omitted; all the knives and forks to be used should be upon the table, with salts and peppers at the corners of the table, or one for every two persons. bread- and-butter plates, containing butter-ball, and a small butter knife should be placed at the left of the cover before dinner is announced, and dinner roll folded into the napkin. glasses should be filled with ice water and everything needed should be on the side table before the guests are seated. the plates for each course served on the table should be placed in a low pile, not more than three or four at a time, in front of the host or hostess. as each is filled the maid will lift it to her tray, carry and place it before the guest. the informal dinner the informal dinner to which only a few guests are invited, is served almost like the formal dinner; but where there is only one waitress it is customary to do a good deal of the serving on the table. for this simple dinner, soup, a roast, two vegetables, a salad, dessert and coffee amply suffice. soup may be served by the hostess from a tureen. the waitress takes one soup-plate at a time from the sideboard, placing it in front of the hostess; when it is filled she passes entertaining it to the guest and brings another. fish may be served by the host and passed in the same manner as the soup. the roast is carved by the host; but entrees, if included in the menu. are served from the side. vegetables and sauces should be placed on the side-table and passed to each guest when re- quired. the salad may be brought in on individual plates or served on the table by either host or hostess. the dessert is served by the hostess, and the coffee, unless brought in cups from the kitchen, is poured by her. bon bons and rel- ishes are usually on the table. afternoon tea the serving of afternoon tea with its dainty accompaniment of sandwiches or cake is coming into ever greater popularity, whether at an entertainment to which cards for “afternoon tea at four o'clock” are sent or during the customary after- noon calls. in the former case, naturally, the refreshments are usually more elaborate, though in no case should they he heavy, as dinner is so close at hand. for the small reunion of friends the tea should be made and served by the hostess in the drawing room or living room or in summer weather out of doors. simple sandwiches and cakes are served with hot tea, coffee or chocolate, though tea is preferable. grace church coor book soups formerly compiled by mrs. a. j. taylor revised by mrs. john tait - - - bouillon one tablespoon butter, / lb finely chopped beef off the round, bay leaf, onion sliced, stalk celery, or cloves, slices carrot, sprigs parsley, shell and white of egg. melt butter in saucepan, add onion and cook till brown, add beef and vegetables and quart cold water, set on back of stove to heat slowly. simmer gently for hours, beat the white of egg with / cup cold water and add to the boiling bouillon, add crushed shell, boil minutes, stand minute to settle, strain through wet cheese-cloth. b eef bouillon six lb beef and bone, quarts water, pepper and salt. cut and break the beef and bone, put it in the water, let simmer for or hours. cool and strain through a sieve, removing all fat. reheat, seasoning to taste with pepper and salt. vege table soup one large shin of beef, quarts of cold water, tur- nip, carrots, parsnip, root of celery, cup chopped cabbage, tablespoons barley, potato, bay leaves, salt and pepper. wipe the shin with damp towel, put into soup kettle with cold water and bring to a boil, skin grace church cook book and let simmer for hours. skim off all the fat. iiave the vegetables cleaned and run through the food chop- per. scald the washed barley and add to soup. simmer whole hour longer. season to taste. mrs. charles m. stype. scotch veg eta b l e soup two carrots, small turnips, dried onions, par- snips, potatoes, small head cabbage, a few sprigs parsley, / cup rice or barley, lb brisket of beef. put beef to boil, hour later add vegetables finely chopped, also barley or rice, boil hours longer, skim and serve. mrs. e. j. ferguson. veg eta b l e soup one-half cup chopped onion, cups shredded cabbage, / cup chopped carrot, leek, tablespoon chopped pepper, cup sliced potato, tablespoon chopped celery, tomato, tablespoon butter or drippings, % tea- spoons salt, teaspoon pepper, % (ſuarts water. brown the onion slightly in the butter or drippings. have the water boiling hard, add all the vegetables except potato and tomato. boil rapidly for minutes, then gently for hour, add the other ingredients and cook hour longer. b e e f soup two ib shin of beef, tablespoons butter, onions, carrots, stalk celery, bay leaves, teaspoon sweet marjoram, whole allspice, whole cloves, a pinch of mace, salt and pepper, quarts cold water, tablespoon grace church cook book until tender, rub through a strainer, add beef extract, butter and seasoning. thin to a creamy consistency. mrs. cherry. bean soup one quart soup beans, lb fresh pork, lean, pint milk salt and pepper. soak beans for hour. cook beans and meat till thoroughly done, at least hours. season and remove the meat, run beans through a colander. let boil; add milk, which should reduce the soup to the consistency of thick cream. remove from the fire as soon as the boiling point is reached. serve with toast browned in the oven. bla cr bean soup one pint pink kidney beans, bermuda onion chop- ped fine, button garlic, tomato sliced, / cup butter, oil or beef fat, quart liquid. soak beans over night, boil them until tender, mash and return to the water in which they were cooked, of which there should be about a quart. run this puree through a sieve to free it from hulls. fry the onion and garlic in the fat until brown, adding the tomatoes. when well cooked strain through a colander; add the puree, let simmer for minutes and serve. lamb broth two lb neck of lamb, teaspoon salt, quart cold water. clean and cut up meat, put meat and bones into a saucepan, add cold water, let stand hour, then heat gradually and let cook below the boiling point for hours. strain through a sieve and serve. grace church coor book corn soup take the ears of corn and run a sharp knife through the grains and scrap from the cobs about % pints. cook in double boiler with about pint of water for min- utes, or longer if the corn is old. heat pint milk and pint cream, thicken with a little flour, add the corn after it has been strained; season with butter, salt and pepper. canned corn may be used. mrs. john smith. c ream of corn soup one pint canned corn, % tablespoon chopped onion. bay leaf, pint cream stock. cook corn, onion and bay leaf for minutes, add cream stock and serve with a spoonful whipped cream on each dish. corn chow de /* one ounce salt pork, potatoes, small onion, cup boiling water, pint can of corn, pint hot milk salt and pepper. pare and slice potatoes and onions. cut the pork into small dice and put over the fire, cooking until crisp and brown; add the potatoes, onion and boiling water. boil for half an hour, add hot milk, corn and seasoning, bring to a boil and serve. cream of c e lery one bunch celery, pint boiling water, / teaspoon salt j/ teaspoon chopped onion, cups cream stock. wash and scrape celery; cut small and cook with the water, salt and onion, until thoroughly tender. mash in the water in which it was boiled, add cream sauce and selº ve. - mrs. e. w. burlingame. grace church cook book ce lery soup one head celery, onion, bay leaf; / quarts water, tablespoons butter, tablespoons flour, pint milk, egg yolk, / cup cream, salt and pepper. remove the tender parts of celery to use on table, wash the remaind- er carefully, and cut up fine add onion and bay leaf, cover with cold water and cook for minutes. melt butter in sauce pan, add flour and stir in gradually the milk. when thick and smooth, add strained liquor from the celery. season with salt and pepper. beat egg yolk with % cup cream and add last. aspa ra (; us soup one quart asparagus, pint milk, teaspoon flour, teaspoon butter, salt and pepper. boil asparagus in quart of water until tender. rub through a colander and return to the water in which it was boiled. rub butter and flour together and stir into hot milk, cook till it bubbles. season and pour into asparagus. serve at once with toasted bread out in dice. - mrs. g. w. wood. c ream () f a spara g|us soup half a bunch fresh asparagus, or the tips of bunch of asparagus or an equal amount of canned asparagus, pint boiling water, / teaspoon salt, tablespoon chop- ped onion, % bay leaf, cups cream stock. wash and scrape asparagus, cook with the water, salt, onion and bay leaf until thoroughly tender. mash through a sieve, return to the water in which it was boiled, add cream sauce and serve. grace church coor book onion soup four or five medium sized onions, pint cream sauce, parsley, salt and pepper. cook onions until tender, press through sieve and return to water they were boiled in, add cream sauce, season with salt and pepper. put finely chopped parsley in each soup plate before serving. mrs. o. t. peterson. carrot bisque place cups grated raw carrots in the double boiler with tablespoons butter, tablespoon sugar, % cup water. cook half an hour, put through sieve, add cups good stock and cook minutes, season to taste. beat egg yolks well, add cup cream and blend in table- spoon corn starch, stir into the hot liquor. beat with egg beater a few minutes before serving in cups. miss sadie crang. c ream of ca r rot soup one pint sliced carrots, tablespoons butter, table- spoons flour, % quarts boiling milk, salt and pepper. boil carrots in slightly salted water till tender, rub through a sieve. cook flour and butter till thoroughly blended, add carrots, stir well and add boiling milk. season to taste and serve with toasted crackers. clam nectar one dozen clams, quart water, salt, green pepper, whipped cream. clean and chop clams fine, add a little salt, green pepper, a small piece, and quart of water. boil minutes, strain and serve in bouillon cups with a little whipped cream placed on top. grace church coor book clam mouse cover fresh clean clams with cold water, add a little salt, pepper and the heart of a small onion. strain liquor through a fine sieve, season with celery, salt and to each pint, fold in cup whipped cream. freeze to a soft water-ice consistency. serve in bouillon cups or can be served hot with a spoonful of whipped cream in each cup. mrs. h. g. van dusen. cream of spinachi soup one quart spinach, ſº tablespoon chopped onion, i pint cream stock. wash spinach thoroughly, throw it into dry kettle and place over the fire, stirring until the spinach is wilted. drain the spinach, saving the water. chop spinach very fine, return it to the water. add the onion and cook until done, adding a little more water if necessary. mash in the same water, strain and add the juice to the hot cream sauce. - cla m c howder clean thoroughly dozen clams (razor), remove all the black portions to avoid discoloring the chowder, chop clams small or put through a meat grinder. peel and slice qt of potatoes. cut or ounces of salt pork into small cubes, place in pan and fry a light brown. then slice in medium sized onion, allowing it to cook thoroughly, then put in clams. pepper them well but do not salt as it shrinks and hardens them. put in a small portion of cold water and allow them to boil for minutes, then put in potatoes with water enough to grace church cook book cover them, salt the potatoes freely, let them boil slowly until soft, then add quart milk and boil slowly for minutes mrs. w. e. tallant. cla / broth one dozen clams, quart water, butter and pepper and salt, ſº pint cream. wash clams thoroughly and put into the water, let simmer slowly for about hours. strain and add / pint cream, a little butter, salt and pepper to taste. add more cream if needed. mrs. elizabeth thomas. cla m c ho wi) ep two dozens small clams, onion, quart potatoes, sliced very thin, slices pork, pint cream, salt and pepper. fry pork in granite pot; add chopped clams, potatoes, onion chopped very fine, salt and pepper, add cold water to barely cover, boil until tender. when ready to serve add cream and tablespoon worcestershire saul ge. mrs. g. w. wood. clam and tomato bisque one quart clams, % cups cold water, one-third cup butter, tablespoon flour, / onion, cups cream, cup cooked and strained tomato, ſº tespoon soda, salt and cayenne pepper. pour water over the clams, then drain. to water add hard part of clams, chopped fine. heat slowly to boiling point, cook minutes, then strain. cook butter with onions minutes, remove onion, add flour and gradually clam water. add cream, soft parts of clams, and as soon as boiling point is reached, add grace church cook book tomatoes to which soda has been added. season with salt and cayenne and serve at once. oyster soup twenty-five oysters and juice, pint milk, ounce butter, hard boiled egg, soda cracker, rolled, - cup celery, salt and pepper. boil milk and set aside, bring the oyster juice to a boil and remove the scum. put the oysters over the fire with the juice and butter, let sim- mer until the edges begin to curl, add the boiled milk, bring to a boil, add salt and pepper to taste. mix the cracker and celery with the egg, finely chopped; put these into a tureen and pour the soup over them. oyster soup one pint oysters, quart rich milk, soda crackers, rolled, pepper and salt. drain oysters and put liquor on to heat, add pepper and salt. heat milk to boiling point, add crackers. just before serving put oysters into hot liquor until thoroughly heated. serve in tureen. mrs. cherry. turkey bone soup turkey bones, water to cover bones, onion, stalk celery, carrots, tablespoon barley, teaspoon rice. sprig parsley, pepper and salt. put turkey bones in kettle and cover with water; boil slowly for hours: add the other ingredients, chopping the onion, parsley and celery, and cutting the carrot and potato into small dice. boil until the vegetables are tender, season to taste and serve. grace church coor book chic ken soup three pounds chicken, teaspoon salt, onion, sprig parsley, a little mace. cover chicken with cold water, add salt; boil up and skim, then add onion, pars- ley and mace, and cook until chicken is tender. remove chicken and take all the meat off, put the bones back into broth and simmer for half an hour. remove the bones and strain soup through cheese-cloth. mrs. t. j. hardie. green pea soup one can peas, pint cold water, pint milk, table- spoons butter, unsifted tablespoons flour, tablespoon white sugar. put peas on in own liquor, add pint cold water. drain and rub peas through sieve, and return to the water in which they were cooked and add pint milk. put butter on stove in saucepan, brown, blend in flour and sugar and add to the other ingredients, add- ing salt and pepper. serve with toasted bread cut in dice. - mrs. t. ryrie. split pea soup wash well pint of split peas and cover with cold water, adding - of a teaspoon of soda and let then remain in it over night. in the morning, drain and rinse, put in a kettle with a ham bone and small onion, some celery, both cut fine. pour over them quarts of water when soup begins to boil, skim the froth from the surface. cook slowly or hours, adding water if necessary. when done, it should be rather thick. stir occasionally until the peas are dis- solved. mrs. c. knutsen. grace church cook book a novel and delicious soup five dark red beets, quart rich milk, level table- spoon butter, level tablespoon flour, cup hot milk, salt and pepper. cook beets till tender, peel and cut in bits, put to simmer in the milk, crushing the beets until the soup is colored pink; add salt and pepper to taste. strain and thicken with butter and flour and hot milk, strain again. serve as it is or poured over cup of whipped cream in a tureen and stirred before serving. mrs. g. h. george. salmon soup one-third can of salmon, qt, scalded milk, table- spoons butter, tablespoons flour, % teaspoons salt, few grains pepper. drain oil from salmon, remove skin and bones, rub through a sieve. add gradually the milk thickened with the butter and flour. season to taste. vermicelli soup one-half cup vermicelli, quart stock, teaspoon worcestershire sauce, - saltspoon pepper, - tea- spoon salt. cook vermicelli minutes in boiling salt- ed water, drain and add to the boiling stock, season to taste and serve. chicken gumbo one tablespoon butter, tablespoon chopped onion, quart sliced okra, quarts hot water, small toma- toes, chicken, flour, salt and pepper. brown the onion in the butter; add the okra and fry until the okra will rope from a spoon. stir constantly. pour all into the grace church cook book hot water and boil down to a quart. seald and peel the tomatoes, cut into small pieces and add the soup. next sprinkle with salt, pepper and flour, the wings, back and neck of a chicken and fry a light brown. lift from frying pan with a fork and add to the soup half an hour before serving. white soup one veal knuckle, lb macaroni, pint cream, nut- meg, mace, and lemon peel. simmer veal hours, add macaroni, when done add cream and seasoning. one- third cup rice may be substituted for macaroni. mrs. p. a. stokes. chili bisque four sweet chili peppers, % cup boiled rice, tobasco, salt, egg, / cup cream, pint hot milk. remove the seeds and veins from the peppers, boil and press the pulp through a colander. to this add cup boiled rice, mashed smooth. season with tobasco and salt. beat egg, add the cream, then the hot milk, and pour all into bisque. - cream stock one pint milk, tablespoon butter, / tablespoon salt, red or black pepper. melt the butter and add the flour, being careful not to let it burn. add milk gradually, stirring constantly to prevent lumps. add the seasoning. vege table stock one carrot, onion, stalk celery, turnips, toma- toes, tablespoon sugar, tablespoons oil or fat, qts. grace church cook book with flour diluted with cold water until thin enough to pour, being careful that the mixture is free from lumps. cook minutes stirring constantly at first. cook to- mato with sugar minutes, add soda and rub through a sieve. combine mixtures and strain into tureen, over salt and pepper. mrs. norris staples. rice tomato soup three quarts stock, can tomatoes, tablespoon catsup, small onion, tablespoon rice, salt and pepper to taste, cook until rice is tender. . - mrs. e. m. baker. aspara g|us soup let come to a boil pints rich milk thicken slightly, add piece butter size of egg. put small can asparagus through coarse sieve, and add to milk. salt and pepper to taste. pea and celery soup is made the same. corn soup is made the same, only add a spoonful whipped cream to each cup when served. cla m c howder cut up dozen clams. put to cook in cold water and let simmer till tender. add cup minced bacon or salt pork, which has been fried to a golden brown; blades garlic, small onion, cups diced raw potatoes. let simmer at least hour. before serving add cup rich milk or cream. h. m. h. grace church coor book fish and sauces formerly compiled by mrs. c. j. trenchard and mrs. p. l. cherry. revised by mrs. harry brooks. planked fish (halibut or salmon) select a piece about one inch thick near the middle of a medium fish, so that it covers plank. this makes about lbs or a little over. put plank in oven with strips of bacon on it. let the plank get greasy looking and hot. salt and pepper fish and put on top of bacon. then put heaping tablespoon of butter in pan and melt, pour some over one cup of bread crumbs to moisten them; then into the rest of the melted butter put heaping tablespoon of flour to make a soft paste. open oven door in about minutes, and spread paste all over fish. if oven is not terribly hot put on crumbs at same time. if oven is quite hot one half hour is enough. do not let fish get dry. let brown and serve with slices of lemon. mrs. t. p. haller fish loaf (white fish or salmon) one and one-half cups cooked fish, large onion, cup bread crumbs, tablespoon chopped parsley, egg, tablespoon shortening, / cup milk or water. mix together, form into loaf, and bake slowly minutes. serve on hot platter with cream sauce, garnished with lemon and parsley. mrs. r. t. oliver. grace church cook book sa uce tarta re chop fine small pickles, teaspoon capers, or pitted olives, - teaspoon chives or onion, a little par- sley, chop fine and drain off the juice and gradually blend with small cup mayonaise dressing. keep in a cool place. mrs. charles m. stype. caper sa uce a desert spoon of capers put into half pint of white sauce with a teaspoon of vinegar, makes caper sauce. drawn butter sa uce put tablespoons of butter in a sauce pan to melt but do not brown. stir in tablespoons of flour until smooth, then stir in slowly cups of boiling water and let it simmer until it thickens. season with salt and pepper and squeeze in the juice of half a lemon. mint sa, uce chop some mint fine, boil half a teacup of vinegal. with tablespoon of sugar. throw in the mint and boil up at once. pour in a sauce boat and let cool a little before serving. ita lian sa uce simmer together for minutes - can tomatoes, cloves, sprigs of parsley, teaspoon mixed herbs, % teaspoon pepper corns, / teaspoon whole allspice. slowly brown tablespoons chopped onions and table- spoon of butter until very dark. add tablespoons grace church coor book flour, brown again, add gradually cup of rich brown stock, then the cooked tomatoes simmer minutes, rub through a sieve and add more seasoning if desired. c ream sa uce one cup milk, cup hot water, cup cream, table- spoon butter, salt, tablespoon flour, juice of lemon cook butter and flour together, add hot water from boiled fish, milk and cream. stir until this boils, then add lemon and salt to taste. this sauce is the basis for the following: egg and parsley three hard boiled eggs chopped, teaspoonfuls par- sley chopped, add these to cream sauce before serving. - sa uce for boiled sa lmon one pint of sweet cream, tablespoons butter, hard boiled eggs chopped fine. season with salt and pepper and thicken with cornstarch. mrs. j. dunphy. brown sa uce one tablespoonful butter, tablespoonful flour, cloves, bay leaf, teaspoonful chopped onion, tea- spoonful chopped parsley, cupful brown stock. heat stock: blend together butter and flour, add to hot stock with cloves, bay leaf, parsley, and onion. cook for a few minutes. strain, and serve hot. hol land aise sa uce one-half cup butter, yolks of eggs, one-third cup boiling water, teaspoon salt, dash cayenne, table- grace church cook book spoonful lemon juice. wash and divide butter into three parts. put one part with yolks of eggs and lemon juice in saucepan over hot water, stir constantly until butter is melted; add second piece of butter, and, as it thickens, third piece. add water, cook one minute and season. serve. maitre de hotel sauce four tablespoons butter, tablespoon parsley chopped, juice of lemons. mix well. - fish dressing either of the following recipes may be used to pre- pare a stuffing for any fish: cups bread or cracker crumbs, cup mashed potatoes, well-beaten egg, tablespoons butter, teaspoon sage and savory, or a little thyme, and chopped clams or oysters; moisten with milk, salt, and pepper to taste. for a plainer dressing, use pint bread crumbs, or % pint cracker crumbs, tablespoons melted butter, egg beaten, pepper, salt, tablespoons chopped pickle, a teaspoon onion juce. bar. ed shad roe two large roes, sprinkle with salt, and stand half an hour. in the bottom of a baking pan put a layer of fine bread crumbs mixed with a chopped onion, chopped parsley, chopped mushrooms, melted butter, and a little lemon juice. lay the roes on the crumbs, sprinkle with more crumbs seasoned and dressed like those in the pan. over all pour a cupful white stock grace church coor book put through a pastry tube. return to the oven to brown the potato. garnish with slices of tomato, cucumber and lemon and sprigs of parsley. how to sa ute fish fish may be fried in oil, salt pork fat, lard, or clari- fied drippings. have fat hot and use as little as pos. sible to cook fish and keep from sticking to the pain. pork fat is obtained by trying out thin slices of fat salt pork, being careful not to let it burn. pork gives the fish a flavor not to be obtained by any other oil or fat. when pork fat is used, salt should be added but spar- ingly. fried fish should be seasoned while cooking. after wiping dry, fish should be rolled in indian meal. flour, or sifted crumbs before frying. if the fish has been on ice, or is very cold, do not put it in the fat fast enough to cool it perceptibly. watch carefully while cooking; don’t break or mutilate the fish in turning; cook brown, drain on a sieve, colander, or paper, and serve hot on a napkin. unless fish are very small, they should be notched on each side before rolling in meal previous to frying. b.a. r. ed sa limo n tipout with of ea m wipe dry and lay in a pan with enough water to keep from scorching. bake slowly an hour, basting with butter and water. into a cupful cream stir or table- sp ns boiling water, add tablespoons melted butter and a little chopped parsley; add it to the gravy from the dripping pan in which fish was baked; lay the trout on a hot platter and let the gravy boil up once, then pour over the fish; garnish with sprigs of parsley. grace church cook book how to broil fish broiling is probably the simplest as well as the best method of cooking many kinds of fish, the flavor and juices being better preserved. salt pork is the best thing to use. the double broiler is the best utensil, though they may be cooked on a griddle or a spider. heat and grease well before laying in the fish, the flesh side first; when that is perfectly browned, turn and finish cooking. serve on a hot platter, spread with butter or cream or both, and season to taste. or a fish may be broiled in a drip- ping pan, and if the oven is hot will cook nicely. baste once or twice with butter or cream while cooking. how to boil fish boiling is the most insipid way of cooking fish, yet there are certain varieties that are better cooked this way if accompanied by a rich sauce. fish, if boiled in a common kettle, should first be wrapped in cheese cloth, to preserve its shape. boiled fish should be served with a sauce. a fish of pounds should boil or steam in or minutes. the water should always be salted. a boiled fish may be stuffed if desired. b.a. r. ed halibut take a square piece of fish, weighing pounds, wash, wipe dry, and place in the dripping pan with a few thin slices of salt pork on top. bake one hour; baste with melted butter and water. stir into the gravy tablespoonful worcestershire sauce, juice of lemon, seasoning to taste, and thicken. serve the gravy sepa- rate; garnish with slices of hard-boiled eggs. grace church cook book baked smelts dip in beaten egg, roll in cracker crumbs, season with salt, pepper, and a little nutmeg, lay on a sheet of but- tered paper in a buttered baking pan, put a piece of butter on each fish and bake delicately brown; serve on a hot dish, garnished with slices of lemon and parsley. barted shad stuff with a dressing; sprinkle the fish with flour, lay in a pan with a few thin slices of pork on top. bake a medium-sized fish minutes; add a little hot water, butter, pepper, and salt to the gravy; boil up and serve in gravy tureen. garnish the fish with sprigs of parsley. a tablespoonful anchovy sauce is a decided improve- ment by giving the gravy a better flavor. sweet and sour fish one pound fresh salmon, salt and place on ice. then prepare carrot, onion, boil until tender. then add the salmon. in the meantime prepare ginger snaps, tablespoons vinegar, tablespoons sugar. when the fish has boiled minutes add this and a few raisins. - mrs. louise sommers. broiled sa limon salmon, pepper and salt. the choicest piece for broil- ing is the thin part (or belly) which is hard to get, so substitute a two inch slice from the thick part of the fish. broil over clear, hot coals, place on a hot platter, salt, pepper and serve at once. mrs. e. s. cherry. grace church cook book entrees and all shellfish compiled by mrs. g. h. george. revised by mrs. c. l. houstom. browned sweetbr eads one pair sweetbreads, boiled or cut into half inch cubes; cup stock from the sweetbreads, tablespoon worcestershire sauce, tablespoon sherry, teaspoon onion juice, cup cream, pepper, salt and made, chop- ped parsley. put a tablespoonful of butter into a stew- pan, add flour and fry a golden brown. add the sauce, salt, pepper, onion juice and mace. put in the sweet- breads and simmer for a few minutes. add cream and then the sherry, just before serving. serve on toast or in ramakin cases and sprinkle chopped parsley lightly over the top. mrs. p. l. cherry. liver, brains, or fish timba ls for fifteen people use %lb fish. skin about cents wirth of brains and wash through colander, add chopped mushrooms and season with salt, pepper and cayenne. take about three balls of butter, stir to a cream, add yolks of eggs and a half cup of cream, mix with the brains and mushrooms. lastly add beaten white of one egg. boil in well buttered timbal forms. cook one hour in a pan of water, covered. serve with poulette sauce and chopped mushrooms. mrs. c. coller. grace church cook book timbals, cups three tablespoons melted butter, cups flour, eggs beaten separately, cups milk scant, tablespoons bran- dy. heat timbal iron in hot lard, dip into mixture and return to hot lard for a second or two. this receipe will make cups. a most delicious entree. mrs. c. l. houston. entree for timbals brains, sufficient for : sets brains parboiled in salt water, can mushrooms, qt. milk or cream - cup catsup, cup small oysters, cayenne pepper to taste thicken cream a little, add catsup, piece of butter size of an egg, teaspoon sugar, cut brains into bits: cut up mushrooms and add oysters last. do not let boil. sweet- breads may be used the same as brains. mrs. c. l. houston. florentine eggs chop together the contents of one can of mushrooms, hard boiled eggs and small onion. make one pint of rich cream sauce, season, and cook altogether for one minute. serve in ramakins with buttered bread crumbs on top, or on a plater, garnished with parsley and rings of the whites of hard boiled eggs. cream sauce for a boy e. two tablespoons butter, when soft, work in one table- spoonful flour, add gradually cups of rich milk and let come to a boil. mrs. a. d. garner. grace church cook book cook this all together till thoroughly done. cut up and fry spring chicken to a golden brown. have cups cooked spaghetti; place chicken on bottom of baking dish put half spaghetti over chicken, sprinkle cup grated cheese through spaghetti, add rest of spaghetti, then pour chili sauce over all, dust top with cheese. bake minutes. serve with shoe string potatoes; hot french bread, water cress, green onions and radishes. makes a deligious luncheon. mrs. c. l. houston. ofrion ºn and woodlºs cook noodles about minutes in salt water. dice chicken; put alternately layers chicken and noodles. thicken chicken broth with flour, season, pour over chicken and noodles, dust with cracker crumbs, and bake minutes. olive m. hulse, san francisco. pressed chior en boil chicken until tender, then remove all bones and chop, not very fine; add piece of butter, salt and pepper to season well. have about a pint of the broth into which dissolve a % box of gelatine. stir the chopped chicken into this, let come to a boil, turn into a dish and set aside till cold when it can be sliced and served. mrs. h. g. vandusen. veal chicken take pounds of veal steak, cut thin and trim and cut each steak in three pieces. pound, dredge well with flour, put piece of butter and some chopped parsley on each piece, roll up and secure with skewers, fry brown grace church cook book in plenty of butter, then add one cup or more of boiling water, put on back of range and cook one hour, take up meat and remove skewers, thicken gravy and strain over meat. mrs. anna nimms brown. |ioor o'hic ken pie use for this purpose the breast ends of the ribs of veal. cut in pieces and stew till tender, seasoning with pepper, salt, a small onion and piece of carrot. when done remove all bones and vegetables. add a cup of cream and a generous piece of butter. thicken with a little flour and water, and put into baking dish. cut out enough rich baking powder biscuits an inch thick to cover top, and bake in well heated oven. mrs. h. g. van dusen. chica en and cra b entree cook one hen until tender in plenty of soup with a small onion, blade garlic cut in small pieces. meat from crab in nice sized pieces, can mushrooms, can peas, bottle olives. make a poulette of the chicken soup. add water from peas, mushrooms and olives, % cup worcestershire sauce, tablespoons brandy or sherry, salt and pepper to taste. put cut up chicken, crab, mush- rooms into poulette and let cook in double boiler slowly until ready for use. serve on patty shells, hot biscuits, or mashed potatoes. sprinkle peas over top; garnish with parsley and olives. the same may be made of crab and sweetbreads: chicken and sweetbreads, shrimp and clams, of any pal- atable combination. mrs. c. l. houston. grace church cook book poulette foundation for many delicious ramekin, entrees, and luncheon dishes: heaping tablespoons flour, large slice butter, melt together, add quart hot milk, cook until a thin gravy consistency. this may be increased by the addition of any liquid desired. flavor with salt, pepper, worcestershire sauce, sherry or brandy. mrs. c. l. houston. oysters and noodles noodles— eggs, level teaspoon salt and flour to make as stiff as can be handled, roll out very thin, cut into strips - inch wide, and cut again into lengths about inch long. cook in salt water till done. line a baking dish with a layer of noodles, a layer of small oysters, season to taste, repeat until filled. pour over this cup melted butter, cup cream, and a little of the oyster nectar to which has been added teaspoon flour. cover top with grated bread crumbs which have been sprinkled with melted butter. bake until oysters shrivel a little. may be baked in ramekins, or timbal cups. º mrs. c. l. houston. creamed oysters (very fine) one pint oysters, % cups milk, % tablespoons flour, tablespoons butter, / teaspoon celery salt, salt, and pepper. make a white sauce of the milk or milk and cream mixed, flour, butter and seasoning, have the spoons level full. cook the oysters till plump, drain and add to the sauce. if necessary to make the sauce some- time before using put a few bits of butter on top to prevent crust from forming. miss k. gile. grace church coor book creamed oysters two dozens large oysters, tablespoons butter. % tablespoons sifted flour, cup milk, salt, cayenne or paprika. put oysters with their liquor to scald until they shrivel; heat the milk, stir in flour made smooth with cold milk, cook fifteen or twenty minutes, stir in the hot oysters, butter and pepper and salt, serve in hot patty shells. mrs. r. carruthers. scal loped ovsters oysters, crackers, butter, pepper, salt, small cupful cream. put a layer of drained oysters in a dish, then crushed crackers, pepper, a dash of cayenne, salt and pieces of butter. repeat till the dish is filled, covering the top with crackers, pour over the cream and bake twenty to thirty minutes. mrs. g. h. george. spanish macaront of rice two slices of salt pork cut in dice and fried brown. fry onion, garlic chopped in pork fat. take can tomatoes, strain into onion and pork fat, also, % can corn. add some soup stock or gravy of any kind, plenty of red pepper, and dash of tobasco sauce; cups boiled rice or pound package cooked spaghetti or macaroni and pour the above mixture over and let stand on back of stove hour. - mrs. c. h. callendor. spanish rice-hayana style one cup uncooked rice, steam until done; pint little neck clams, large red peppers, large cup chicken stock, tablespoons worcestershire sauce, tablespoon grace church cook book sugar, piece of butter size of an egg, cup tomatoes canned, rubbed through strainer. cook peppers slowly until mushy and rub through strainer, using water they were boiled in. mix tomatoes, peppers, stock, sugar, wor- cestershire sauce, salt pepper together then stew rice with this mixture adding clams which have gotten hot through. let cook in double boiler until seasoning is all through rice. a fine chafing dish receipt. fried razor clams wash the clams thoroughly in cold water, then clean them, using a knife to cut out the shell. after pre- paring them for cooking, dip the clam in a thin batter of egg and milk. then roll in cracker dust. have your frying pan hot, use fresh butter for frying. cook to a good brown, and serve with sliced lemon or to- mato sauce. hotel moore style. note—some cooks put the clams in boiling water to take them out of the shell. that will make the clams tough and unfit to eat. clams two dozen clams chopped fine and boiled in a very little water until tender. make white sauce of table- spoonful butter and two tablespoonsful flour. add enough cold milk or cream to make sauce, also the liquid the clams are boiled in, - tablespoonful to- mato catsup, salt and pepper. add one can mush- rooms cut fine and three hard boiled eggs cut fine; put into ramekins and cover with bread crumbs and bits of butter; bake until brown and serve. mrs. g. w. lounsberry. grace church cook book scalloped claims one dozen clams, cup milk, eggs, butter, pepper and salt, cracker crumbs. clean the clams thoroughly and chop fine. put iayer of clams in dish, then layer of broken crackers, sprinkle pepper and salt and lumps of butter over this. then clams, crackers, pepper, salt and butter as before. beat the eggs light and add one cup of milk to this. pour over the mixture and bake one-half hour. mrs. b. van dusen. clam fr itters two dozen razor clams chopped fine, pt. fine cracker crumbs, - pt. milk, eggs, pepper and salt to taste. beat eggs, cracker crumbs and milk to a smooth batter, stir in clams and seasoning. fry in hot lard or drippings, put in spoonful at a time and fry until nicely brown. garnish with parsley. mrs. r. carruthers. clams on the half shield one dozen razor clams, minced onion, cracket crumbs, cream, butter, pepper, salt, parsley, tomato sauce. carefully remove one dozen razor clams from their shells so as not to break the shells. thoroughly clean the clams in cold water, removing all dark parts and the syphon or neck. drain well and chop fine the tender parts. season with a little minced onion, tomato sauce, pepper and salt. mix in enough cracker crumbs to take up the moisture, then wet with cream, and fill the half shells, dot with bits of butter and sprinkle with minced parsley. place the filled shells - grace church cook book in large baking pan and bake in quick oven till brown. serve at once on hot plates. mrs. h. g. van dusen cla m pie) one and one-half dozen clams, slices bacon, large potatoes, clove, garlic, cup cream, salt and pepper, tablespoonful worcestershire sauce. cook clams whole, – hours, slowly, in sufficient water to cover. make crust as for chicken pie and line a baking pan. put in layer of clams, layer of sliced potatoes and seasoning and so on till full, cut bacon strips and spread on top, pour on liquor from clams, add – cup cream and sufficient flour to thicken a little, put on top crust, bake slowly for about – of an hour, after which, wash top of it with cream and set in oven for a minute to brown. mrs. c. l. houston shipimps newberg three cans shrimps, - cup cream, whipped; salt, cayenne pepper to taste, eggs, well beaten; – cup sherry, heaping teaspoonful butter, teaspoonful sugar, teaspoonful worcestershire sauce, - cups mushrooms. melt butter in chafing dish, put in shrimps, beat up, then turn sherry over them and cook about minutes. add cream, eggs and seasoning. serve with toast. mrs. john causey, delaware. deviled crab. (very fine) two large crabs, onion, oz. butter, tablespoon- ful flour, tablespoonful salt (scant), - teaspoon- ful white pepper, - teaspoonful cayenue pepper, - grace church cook book teaspoonful mustard, teaspoonful chopped parsley, tablespoonful worcestershire sauce, - pt. white stock or water, yolks of eggs. fry onion in the butter till of a golden brown color, add the flour and moisten with the stock or water, stirring constantly till the sauce hardens, add the seasoning and stir well. then add the crab meat, and cook for minutes. put back off of the hot fire, and add the eggs, well beaten; stir again for a moment, then put in shells, sprinkle the top with bread crumbs, moisten with a little butter, and put in the oven for a few minutes till brown. miss boelling lobster a la newberg one and one-half cups lobster, cup mushrooms, - cup maderia or sherry, cup cream, eggs, yolks only; tablespoonful butter, teaspoonful worcester- shire sauce, teaspoonful sugar, - teaspoonful salt, cayenne to taste, or minced olives; cut lobsters into cubes. put butter into chafing dish, melt, add lobsters, mushrooms and seasoning. cover and let simmer for minutes, then add wine and cook min- utes longer. beat cream and eggs together, add to lobsters and shake well until it thickens. crabs may be used the same. rice and shrimps one pint shrimp, pint cream, cup boiled rice. tablespoonful butter, catsup, worcestershire sauce, or drops tabasco sauce, salt and spanish pepper. melt butter, stir in rice and add cream. add season- ing until rice is color of shrimp. cut shrimp in cubes grace church coor book a boil or soup stock. garlic and brown quickly all over. have oven very hot. if desired well done, cook longer. three-quarters of an hour makes a roast rare and very juicy. veal–should be well dredged with garlic, salt, pep- per, a little sugar and plenty of flour. start veal in brown butter or chicken fat if one has it, or beef fat. then add a dipper of water and baste well for a couple of hours and perhaps – hours, according to size. leg of lamb–should be cooked almost exactly the same as a roast of veal. pork-can be cooked the same, and as long or longer. –anonymous. when roasting pork or lamb, have three cups of boiling water in the bottom of the roaster, make a paste of - cup of tomato catsup, tablespoonful of vinegar, tablespoonful of flour, tablespoonsful of jelly. mix thoroughly, spread on the roast, salt and pepper. when roasting lamb or mutton, half an hour before it is done, surround it with halves of unpealed pears, and serve the pears with the roast. when cooking a pot roast, when about half cooked, drop a whole apple in kettle and leave until meat is done. when cooking chicken or turkey, use the outside stalks of celery and some of the leaves, remove them when thickening the gravy. when fixing jellied or pressed chicken or veal and small tongues, add a few stuffed olives and pieces of english walnuts. grace church cook book and a little sugar and plenty of butter to start it. don’t have the oven too hot. have a cup of boiling water to which is added a little butter; baste every minutes with this, after it has commenced to brown. a young bird about to lbs. requires - to hours. cut neck off short, use neck, gizzard, heart and liver for giblets. boil slowly in plenty of water until very tender. chop up fine and use a generous por- tion of stock giblets were cooked in for gravy. add to this seasoning salt, pepper, tablespoonful wor- cestershire, heaping tablespoon sugar, wine glass sherry, tablespoonsful brandy, add giblets, thicken with flour. a brown gravy can be made of gravy in pan the turkey was basted, using half of giblets if desired. chestnut dressing for tur key ten lbs. spanish chestnuts boiled till soft, when they are easily squeezed out of shell, - cup melted butter, tablespoonsful worcestershire sauce, tablespoon- ful tabasco, if desired, hot, - if not; tablespoonful brown sugar, wineglass sherry, wineglass brandy, salt to taste. thin down with qt of giblet stock or chicken stock. stuff turkey full and sew up; also fill skin at neck where craw was removed, sew up neck well, also place where dressing was put in. mrs. c. l. houston dressing for tur. key of chio ken one loaf baker's bread, thoroughly dried out in oven, put through meat grinder. put large cup melted grease, butter preferred, in a frying pan, put grace church cook book and sprinkle on almonds, when cold and ready to serve, fill cups of chicken cut in small pieces, - cups shredded celery, moistened with mayonnaise salad dressing. mrs. carlton b. allen. pot roast tong ue cook tongue until it can be skinned; skin, put into iron pot and brown in butter, add water to cover, . bay leaf, cloves, small red peppers, salt to taste, piece of cinnamon bark. when gravy is seasoned, re- move spices, thicken gravy and let simmer till tender. mrs. c. l. houston jellied chicken simmer hen till tender in water sufficient to coven. add to water onion, salt and pepper, small bay leaf, little parsley; when done cut up in small pieces. cook broth down to good cupful, strain, add – box gelatine dissolved in a little cold water. line a mold with ripe olives, piece sliced tomato, strip of green pepper, put chicken carefully over this, and pour stock over. set away to harden. may be served with mayonnaise. mrs. c. l. houston baked chior en pie) stew hen till tender; cut up into small pieces; make a rich gravy. line a baking dish with a very rich biscuit dough, put in chicken, gravy and small pieces of potato, cover top with crust, wash over with melted butter. bake one half hour. mrs. w. a. hansoom grace church cook book stear piquant one extra thick sirloin steak, cup steak fat, cups peeled garlic. cut fat up in small pieces and fry with garlic to a golden brown. fry steak as desired, salt, pepper and put garlic and fat fryings over top. mrs. c. l. houston spare bibs a la creode two side ribs, salt, pepper, tablespoonful sage; mix seasoning well onto ribs, cut up celery stocks, green peppers, onions, tomato; place between the pieces of ribs. brown ribs, turning often to keep from burning; when top is brown, turn over. after they have been in oven – hour, pour water enough to make desired quantity of gravy. cook hours. mrs. c. l. houston flania stear pound flank steak until very tender, salt, pepper, dredge with flour, put on a broiler or grate in baking pan. make a rich brown butter gravy, pour over steak. cut up can mushrooms and put into gravy. let simmer about hours. fry out to a golden brown onions cut into small pieces. sprinkle over top of steak when served. mrs. w. e. schimpff bar. ed pork tender loin's split the tenderloins lengthwise nearly through, stuff with a well seasoned bread crumb filling. tie a string around to keep filling in. spread over with butter, sprinkle with pepper and salt, use just large grace church cook book onions, pimentoes, minced; a sprig of parsley cut fine, even teaspoons salt, - cups stock. - mrs. harry brooks. veal loaf three lbs, veal, lb. of fresh pork, - cup of cracker or bread crumbs, eggs, teaspoonful of black pep- per, tablespoonful of salt, pinch of sage, also of mace, make in a loaf and sprinkle with bread crumbs. mrs. norris staples. stuffed flan a stear fry tablespoons of chopped onions in tablespoon of crisco, add cup of soft stale bread crumbs, - of a spoonful of herbs, salt and pepper; spread this over the steak and roll and tie firmly. brown steak all over in tablespoonful of crisco, remove to casserole, add tablespoonful of flour to crisco, brown; add cup of stock or boiling water and cup of strained tomatoes, season with salt and pepper and pour over the meat; cover and cook slowly till meat is tender or about hours. pimento in dressing if desired. mrs. c. c. utzinger. braised st ea r rolls cut slices of round steak in pieces x inches, cut very thin slices of fat salt pork, lay on the strips of steak; roll up tightly and tie with strings; put a heap- ing tablespoon of butter in a dutch oven or an air- tight kettle and when hot put in the rolls, pack close- ly in the kettle; simmer for hours in its own juice, grace church cook book flour, and perhaps a little more butter; pour over steak, cook for - of an hour, turn occasionally; whole potatoes may be added if liked. mrs. j. f. ward. swiss stear get a round steak an inch thick, pound in all of the flour on both sides that it will consume, put in a hot skillet, brown on both sides, add minced onion, sage and bay leaf, small red pepper pod, salt and black pepper, dash of worcestershire sauce, if liked; cover with hot water and bake for hours, add more water as needed. mrs. hill. beef stear pudding take round steak, cut in cubes, salt and pepper to taste, put in a pudding dish or pan, slice onions on top, as many as liked; add a small amount of water for the gravy; make a crust of cup of ground suet, cups of flour, teaspoonful of salt, teaspoonful of baking powder and water enough to make a stiff dough to roll out and put on top of the meat; tie up in a cloth, put in a kettle of boiling water and boil for hours, add boiling water when needed. the water should not cover the pudding. mrs. t. o. withers. baked hash in cassero le put meat and potatoes (fresh or left-over) through food chopper using the medium size knife. fry one minced onion brown, mix meat, potatoes and onions, place in a casserole, cover with macaroni or spag- hetti that has been thoroughly cooked in salted water, grace church cook book pour over enough milk to almost cover the ingredients, sprinkle cracker crumbs and dot with butter or grated cheese. salt and pepper to taste; bake minutes. mrs. otto gramms. plana ed hambui, g e h stear one and one-half lbs. of beef from top of round, add oz. of beef marrow or suet and put through the food chopper, - teaspoonful of salt, - teaspoon- ful of onion pulp, and pepper to taste, – cup cold water, work all together and shape into a steak a little more than an inch thick; heat a broiler, rub over with fat, set steak on it, cook one side about minutes, make the plank hot in the oven, set steak on it, uncooked side upward. take qt. of seasoned mashed potatoes, make little mounds of them around the steak, then make little cavities in center of potato mounds and fill with peas seasoned to taste, boil whole onions in salt water till done, but holding their shape; place around the steak, brush steak and onion with butter, brush potatoes over with beaten egg yolk and milk, set in oven to brown vegetables and finish cooking the steak when done, garnish with sliced tomatoes and parsley and serve at once. this will serve persons. mrs. carlton b. allen. moca ducr lings one lb. stewing beef, whole allspice, a bit of hot red pepper, - can tomatoes, tablespoon grated onion, yolk of egg, - teaspoon salt, soup bone, - bay leaf, teaspoon salt, – cup grated carrot, celery grace church cook book stalk chopped, tablespoon water, flour to make dough. simmer the beef bone and meat in qts, of water for hours, adding salt, pepper and spices; remove the meat, chop or grind it very fine. add the carrot, onion, celery and tomatoes, draining off the juice from the latter and putting it with the stock. skim the fat from the stock and moisten meat to make paste. make noodle dough with the egg yolk, water the - tea- spoon salt and enough flour to make a stiff dough roll paper thin on a floured board and cut into inch squares. put tablespoonful of meat paste on each. fold into triangles and press the wetted edges together strain the broth, bring to the boil and cook the noodle rolls, tightly covered, for minutes. mrs. t. o. withers. for fer bradie or bee fstear pie two lbs. round steak, cut in x inch strips, pepper and salt, butter, pastry. take each piece of meat, pound until tender, sprinkle with pepper, salt and flour. place a small lump of butter on this, roll, and place in a baking dish. cover with hot water and a pastry crust and bake for hours. mrs. t. ryrie. beef tongue boiled boil a fresh beef tongue in salted water until ten- der enough to skin. make a sauce of - cups of vinegar, – cup of molasses (brer rabbit sorghum. preferred), - cup of seeded raisins; sticks of cin. namon, whole cloves, put in the tongue, boil slowly – hour, turn it occasionally, remove the tongue, thicken the sauce with butter and fiour, pour over the grace church cook book iately after adding file’ and serve with boiled rice. - mrs. daniel h. walsh, kelso, wash. daube three or four pounds of rump or round of beef three or four carrots, sweet pepper, medium sized onions, slices of bacon. stick meat with several cloves of garlic, salt and pepper, sprinkle with flour, brown well on both sides, at the same time browning other ingredients, then add – cup of vinegar, clove and a very little mace, cover and steam for a few minutes then pour in four cups of boiling water, cook slowly for three hours. - mrs. c. m. stype. baked ham. en cassepole get a slice of ham inch thick, pour over qt of rich milk, bake hour. potatoes may be baked with the ham if liked. mrs. f. woodfield. baked picnic ham cover with cold water a bay leaf, – cup of brown sugar, and - pints of cider, or a glass of aged jelly, boil until tender, add more water if needed, remove from kettle, skin, stick in whole cloves, sprinkle over bread crumbs, set in oven to brown, serve with candied sweet potatoes, being careful not to boil the ham too long. hours for boiling and baking a -pound ham. large hams may be cooked the same way allowing more time for cooking and more seasoning. mrs. j. f. ward. grace church cook book salads formerly compiled by mrs. g. h. george. . revised by mrs. h. g. van dusen. easter salad in double boiler cover required number of eggs with boiling water, cook gently for minutes. remove shells and press while warm. press in the shape of apples making a depression with thumb and finger in each end of egg; insert, a clove in the end to represent the blossom, and green leaves and a twig to imitate the stem end. color with green color paste diluted with warm water, then tint one side with red fruit color paste. when cold serve in nest of shredded lettuce with mayonnaise dressing. crab louis cut required amount of crisp lettuce into shreds with scissors, cut tomatoes in thin slices, cut green peppers in circles after removing seeds; canned asparagus tips. marinate each in french dressing. make a nest on salad plate of the shredded lettuce, in it place a portion of shredded fresh crab which has been moistened with thousand island dressing. garnish with circles of pepper, slices of tomatoes, asparagus tips, small sweet gherkins and short center pieces of celery. top the crab with tablespoon thousand island dressing. mrs. h. g. van dusen. grace church coor book chicken twice through meat grinder, rub through a sieve and pound in mortar. add gelatine soaked in chicken stock, and season with salt, celery salt, pepper, lemon juice and onion juice to taste. fold in heavy cream beaten stiff. chill, cut in blocks and serve on lettuce leaves, garnished with mayonnaise dressing. this will serve people. mrs. norris staples. chicren sa l.a.d cut cold chicken in - inch dice. to cups add - cups of celery cut in small pieces. just before serving the salad moisten with mayonnaise dressing. put on salad dish and garnish with yolks of hard boiled eggs forced through a potato ricer and celery tips. mrs. w. r. reed. ideal chica en s.a. la d one cup cold cooked chicken, cup whipped cream, – cup cold chicken broth, walnuts, - box gelatine, teaspoonful salt, - teaspoonful pepper. soak gelatine in cold broth minutes season with salt and pepper and heat enough to dissolve gelatine, strain. when cool. beat with egg beater until foamy, then add the cream whipped stiff, add chicken cut in small dice. pour into mould, or individual moulds, and put on ice. serve on lettuce, cover with mayonnaise dressing and garnish with walnuts. mrs. t. o. withers. salmon mousse one -lb. can of salmon, - teaspoon salt, - tea- grace church cook book spoon sugar, teaspoon mustard, - cup scalded milk, - tablespoon melted butter, well beaten yolks of eggs, - cup hot vinegar, - tablespoon granulated gelatine, tablespoons cold water. rinse the salmon in can with hot water and drain thoroughly. remove skin and bones and pick fine with silver fork. mix the dry ingredients. pour over gradually the scalded milk and when well mixed, place in a double boiler and stir and cook minutes. then add the melted butter, the beaten eggs (yolks) with a tablespoon of cold water added and the hot vinegar; stir and cook just a minute or two, then add the gelatine softened in tablespoons of cold water, stir until dissolved, then add the salmon and when thoroughly heated turn into small moulds to harden. serve with cucumber sauce. cucumber sauce.— – cup double cream, - teaspoon salt, pinch of paprika, tablespoons lemon juice and fresh cucumber. beat the cream until stiff, add the salt and paprika and gradually the vinegar or lemon juice. when ready to serve, fold in the cucumber, pared, chilled, chopped coarse and drained. mrs. corrine johnston. sa lion sa l.a. d. in a ring of tomato aspic one lb. cold boiled salmon, tomatoes or - can, small onion, mayonnaise, seasoning, box gelatine. put the gelantine in a cup and fill it with water. cut the tomatoes and onion in small pieces, add bay leaf, one pint hot water, cayenne and salt, and boil until tender. press through a strainer, add gelatine and put in a ring mold and set on ice. remove skin and bones from salmon and break into small pieces. season with vine- grace church coor book gar, cayenne and a little celery salt. when the tomato has formed a stiff jelly, turn into a large plate and garnish with lettuce leaves. drain the salmon, put this in the center of the ring and pour over a little mayon- naise. - mrs. p. l. cherry. herring salad take medium sized smoked herring, lay them on the corner of the stove for half a minute on each side, then tear off the skin, cut off the heads and split them in two; remove the bones and cut them up into small square pieces. place them in a salad bowl with half a hashed onion, hard boiled eggs cut in pieces, a cold boiled potato cut the same, and a teaspoon of chopped parsley. season with half a tablespoonful of salt, a teaspoon of pepper, tablespoons vinegar and of oil. mix well together and decorate with beets cut in slices, also capers, if desired. miss boelling. sweet bread sa l.a. d. select even sized tomatoes, peel and chill. remove center and fill with mayonnaised sweetbreads which have been well cooked and cut into small pieces. put a spoonful of mayonnaise on top, serve on lettuce, garn- ish with olives. veal, nut salad two lbs. well cooked, veal, lb. almonds, filberts and walnuts, all cut small. marionate with french dress- grace church cook book ing. serve on lettuce leaves with mayonnaise dressing. this will serve . tomato sala d make a stiff mayonnaise and stir it full as possible with finely chopped green peppers. spread thickly on thick slices of tomatoes, top with or tiny onions. tomato cups select sound uniform sized tomatoes. peel, scoop out centers and chill. fill the cavity with cold minced celery and chicken seasoned with mayonnaise dressing. serve on lettuce with a spoonful of dressing. mrs. h. g. sweetbread sa l.a.d one pound sweetbreads, boiled till tender in salt water. let'stand in cold water till cold; remove parti- cles of dark substance, and break in sections. string and cut into very thin pieces bunch celery; add - cup ripe olives cut up. mix all together with well sea- soned mayonnaise. mrs. c. l. houston. perfection salad one qt, finely shredded cabbage. put in cold water hour, then drain well, cup pineapple cut fine, cup white cherries cut in halves, cups marshmallows cut. chill all separately - dressing.— egg whites beaten stiff, - cup sugar, grace church cook book dressing. let set a short time, sprinkle paprika over and serve. mrs. john tait. ipa. w. carrot sala d no. – cup grated raw carrots, cup grated raw beets or cabbage, – cup peanuts ground. moisten with salad dressing. no. – cup grated raw carrots, cup chopped raw apples, – cup peanuts finely chopped, a few dates chopped. moisten with salad dressing. no. – cups grated raw carrots, – cup ground peanuts, small onion finely chopped. moisten with mayonnaise salad dressing. no. – cup grated raw carrots, – cup finely chop- ped walnuts. moisten with mayonnaise dressing. miss sadie crang. ca b b a g e and pin ea pple sala d shred - medium sized young cabbage, and add to it cup of shredded pineapple and – cup of finely cut celery. cover with - cup of vinegar heated to the boiling point, pour over spoonful mustard, salt and pepper to season. when cool toss in cup of whipped salted cream seasoned with a liberal amount of paprika. serve on lettuce heart leaves with a spoonful of salted whipped cream over it. miss sadie crang. ca b b a g e sala d shred cabbage until you have – of a pint; add one medium sized or small cucumbers sliced thin; add grace church cook book cup white grapes. cut grape fruit in halves and re- move the pulp, keeping the skins as whole as possible. set the fruit cups upside down in refrigerator until the salad is ready to be served. slice and dice the bananas and combine with the grape fruit pulp, add the stoned cherries stuffed with bits of almonds or peanuts, and the grapes which have been halved and seeds removed. pour over a dressing or orange and pineapple juice. serve in the grape fruit cups. mrs. s. s. sovey. a pricot salad one can apricots drained, box marshmallows, - cup chopped peanut meats, lettuce leaves, egg yolks, tablespoons vinegar, tablespoon sugar, small tea- spoon salt, teaspoon dry mustard, teaspoon butter, few grains red pepper, cup whipped cream. cook eggs, vinegar, sugar, salt, mustard, butter, pepper in double boiler until thickens, (does not take more than minutes). allow to cool, then add whipped cream, beating thoroughly. next add nuts and marshmallows. place portion on lettuce leaves with tablespoon dressing. winifred van dusen. pear of peach salad one-half of a fresh or canned pear or peach, stuff with a creamed cheese paste. turn cheese side down on a lettuce leaf which has been marinated in french dressing. stick blanched almonds which have been out lengthwise and in quarters all over the surface of the fruit. garnish with a stiff cream dressing. the grace church cook book pepper or paprika, or both, - teaspoon salt, juice of lemon or about tablespoon vinegar, teaspoon sugar, - teaspoon mustard. mix mustard, sugar, salt and pepper with eggs. when well blended, add oil drop by drop (beating one way to prevent curdling) as it thickens the oil may be used in greater quantity. as the mixture becomes too thick to beat well, add a little of the acid, then more oil, alternating until all the oil and acid are used. all sorts of seasonings can be added to suit taste. sweet cream, sour cream, whipped cream of the white of an egg beaten stiff and dry will reduce the thickness when desired. mrs. j. v. cream sala.d dressing yolks of eggs well beaten, make a mixture of tea- spoons sugar, teaspoon flour, teaspoon salt and a little mustard (if not for fruit salad), - cup vinegar, - cup water. cook in double boiler until smooth. beat about tablespoon of this into a cup of thick sweet cream when ready to serve. mrs. w. t. stromberg. ever ready dressing let one pint of strong vinegar come to boiling point. then add the following mixture: well beaten eggs, teaspoon mustard, - teaspoon salt, cup sugar, i. tablespoon cornstarch, paprika as desired. when cooked, can or seal while hot. this dressing will not spoil and maybe used as the base for all kinds of quick dressings by adding whipped cream, oil, or even plain cream to get the desired taste and consistency. mrs. t. o. withers. grace church cook book sweet sala d dressing beat egg well, add tablespoons sugar, tablespoon flour, teaspoon dry mustard, teaspoon salt, dash cayenne pepper. beat thoroughly and add just a little water; heat – cup vinegar and add to mixture; beat well and cook in double boiler until it thickens, then add a piece of butter about the size of a large walnut, stir and when cold add – cup of whipped cream. es- pecially good for lettuce and fruit salads. georgia ekstrom. fipeno h dressing one-half teaspoon salt, - teaspoon pepper, few grains cayenne pepper, tablespoons chili sauce, - cup salad oil, teaspoon minced chives or - teaspoon grated onion, tablespoon vinegar. mix thoroughly. tablespoons cream cheese moistened with cream may be added if desired. mrs. j. v. plain fr ench dressing one teaspoon each of salt, paprika and sugar; mix into – cup oil. add about tablespoons vinegar, or part vinegar and part lemon juice. beat with egg beater until thickened, add other flavorings to suit in- dividual taste. mrs. c. t. ungerman. lettuce! dressing to cup or more of mayonnaise dressing add table- spoon each finely chopped red and green peppers, chives grace church cook book thousand island fr eno h dressing one-half cup olive oil, juice - lemon, juice - orange, teaspoon grated onion, or sliced olives, tablespoon chopped parsley, - teaspoon salt, - tea- spoon paprika, - teaspoon mustard. mix ingredients and shake in glass until slightly thickened or beat with egg beater. mrs. h. g. van dusen. che ese balls for salad rub together package cream cheese, few drops onion juice and juice of – lemon; add minced nuts, form into small balls. che ese balls for salad moisten pimento cream cheese with cream, add wal- nuts and olives chopped fine. walnut delusions for sala d small piece cream cheese worked until smooth; add - cup finely chopped pecan nuts, tablespoons finely chopped olives; season with salt and paprika; shape in small balls and roll in finely chopped pecan nuts; press halves of walnuts opposite each other on each ball. mrs. h. g. v. d. grace church cook book s b. b. b. sand wiches one cup cold boston baked beans, tablespoons horseradish, tablespoon minced onion, moisten with tomato catsup to consistency to spread. cut boston brown bread in thin slices, spread half the slices with french mustard, the remaining half with bean mix- ture. put together in pairs. de viled chieese sand wiches work to a cream small piece cream cheese, add teaspoon each french mustard, worcestershire sauce, tomato catsup and finely minced chives. season highly with salt and paprika. spread between small baking powder biscuits. winifred van dusen. clubette sand wich prepare plain scrambled eggs. toast bread and but- ter. cover one slice with a layer of scrambled eggs, sprinkle with minced parsley and onion. cover with a crisp lettuce leaf, spread mayonnaise on lettuce; cover with other slice of toast. garnish with crisp bacon and a slice of pickle. egg and chiees e sand wich one tablespoon butter, egg, tablespoons milk, tablespoons grated cheese, salt, paprika, lettuce. melt butter in double boiler. beat the egg, add milk, salt and paprika to it. pour this mixture into the melted butter. cook until mixture thickens, then fold in grated grace church coor book then sprinkle each slice with a little minced onion and chili pepper. pour on melted butter when sending to the table. mrs. c. f.lacy. tomatoes with dumplings one can of tomatoes, small onion, salt, pepper, sugar, bay leaf. into can of tomatoes, put - tea- spoonful salt, bay leaf, a shake of cayenne pepper and onion cut fine. boil slowly for – hour, then add dumplings, made with cup flour, teaspoonful baking powder, - teaspoonful salt, tablespoonsful melted butter, egg and cup of milk. drop into the tomatoes with a teaspoon, cook minutes without removing the cover of the kettle. mrs. b. w. h. barted corn in pepper cases cut from cob sufficient boiled corn to measure pint. seald or bell peppers for minutes, rub off the skins, cut off the stem ends and scrape out all the seeds. make a good cream sauce with tablespoon- ful of butter, of flour, cupful thin cream and - teaspoonful of salt. fill pepper shells with mixed corn and sauce, place close together in a baking dish and bake in a hot oven for half an hour. mrs. c. l. pioda. corn in tomato cups corn which is too old for serving on the cob is cut raw, seasoned, a tablespoonful of butter added to each pint, and packed in tomatoes from which the centers have been scooped out. these are baked in a quick oven for half an hour. mrs. c. l. pioda. grace church cook book fried celery boil until nearly tender; then dip into a mixture of egg and bread crumbs and fry in butter or oil. miss l. lawrey, pacific grove. ste we d celery cut tender parts of celery in any length desired; scald in boiling water for minutes; drain in colander; put into sauce pan, pour boiling water over to barely cover and stew until tender. drain; add – cupful of cream and let it just come to a boil, then skim out the celery. beat up the yolks of two eggs and add to sauce; let it boil until it thickens, then pour over the celery and serve. miss l. lawrey, pacific grove. ce lery root cook until tender in salt water, cut into cubes and serve hot with brown butter, or cold as a salad with mayonnaise. this is a delicious vegetable, but some- what neglected. try it. h. c. l. artichokes soak artichokes in clear water – hour. pour boiling water on artichokes, add tablespoon salt, tablespoon oil, blade garlic, slice lemon, cook hour on wood stove, gas takes less time. you may serve hot with mayonnaise or browned butter, or cold with mayonnaise. for fancy dinner serving, cut out top of artichoke and place a lettuce cup to hold mayonnaise in top of arti- choke. mrs. c. l. houston. , grace church cook book water, - inch deep. pour meat gravy over top of peppers. bake at least – hour. mrs. c. l. houston. oyster plant wash, scrape and boil in salted water minutes. drain, mash, adding butter and seasoning. take milk and some of the mashed oyster plant (enough to thicken milk) and heat, thoroughly. serve as soup, with crack- ers. or, take the mashed oyster plant, season, form into oysters, roll in cracker crumbs and fry. mrs. h. s. ball. stuffed egg plant cut the egg plant in half. remove inside, leaving shell - inch thick. boil the inside, when tender, and add large tablespoonful bread crumbs, a little chopped onion, a tiny bit of garlic and a small piece of butter. season with salt and pepper. fill shells with this mix- ture, sprinkle bread crumbs and grated cheese over tops, and bake about minutes. one egg added to every egg plants is a great improvement. miss bigger, pacific grove. potatoes in half shield six medium potatoes, boil minutes then bake un- til soft. remove from shell, mash as for mashed po- tatoes, add minced parsley, put back into shell, sprinkle with grated cheese, brown on top, serve very hot. mrs. c. l. houston. grace church cook book potato puff one cup cold mashed potatoes, tablespoonful melted butter, beat till creamy, add – cup cream, salt, pep- per to taste. then add well beaten whites of eggs. turn into a well buttered baking dish. bake minutes in moderate oven. mrs. h. l. fletcher, gilroy, cal. shoestring potatoes for a luncheon four large potatoes, cut into thin strings. pour melted butter over them so all sides are greased, put into a baking dish, salt, laying alternately. bake in a hot oven so they brown evenly and nicely. serve at table in the dish in which they are baked. h. m. h. sweet potato balls boil sweet potatoes, peel, mash as for irish potatoes. mould into balls, coat with brown sugar, and put intº baking dish. be very generous with butter and bake until a caramel forms over them. e. w. a good potato dish five potatoes, – cup of milk, butter, cheese. peel and cut into small cubes, five ordinary sized potatoes. crisp in cold water, drain and boil until tender. drain off the water, sprinkle over them a little salt and pep- per, add a generous half sup of milk, scatter bits of butter over the top and cover with grated cheese or slice it very thin. bake quickly in oven and serve at once. grace church coor book beans (spainish) one pint of pink beans, slices of bacon, good sized onion, chili peppers, – cupful olive oil, - can tomatoes, garlic to suit taste, teaspoonful salt. soak beans over night. fry bacon. chop onion and pep- pers and fry in bacon fat, then add tomatoes. put all this on the beans, then add olive oil; cover with water and cook or hours. when done, add tablespoons- ful of grated cheese. mrs. e. b. rich, pacific grove. fried parsnips scrape parsnips and cut in long slices about - of an inch thick. boil in salted water minutes, drain. have plenty of butter in a frying pan. as soon as hot put in enough parsnips to cover the bottom, fry brown on both sides and serve on hot dish. c. c. can died parsnips scrape, boil in salt water until almost done. drain, cover with brown sugar and fry in butter until crisp. serve with roast pork. mrs. c. l. h. parºd cabbagº wind bacow shred lbs. of cabbage, sprinkle over heaping tablespoonful flour, teaspoon salt, paprika to taste. put into a baking dish, cover top with thin slices of bacon, pouring over this cup of milk, bake hour in covered dish. before serving, brown bacon. l. h. c. grace church cook book pour tomatoes over the omelet and serve hot, if liked very hot, cut into it small pieces of chili pepper. mrs. c. l. houston. plain omelet four eggs, tablespoonsful hot water, tablespool: butter, salt and pepper. separate the whites from the yolks, beat the yolks with an egg beater till thick, and whip the whites until you have a stiff froth. add the seasoning and hot water. last of all blend in the beaten whites. when puffed and delicately brown on the bot- tom, take it from the fire and set on top grate of the oven for a few minutes and turn out on hot platter. mrs. g. t. mcclean. ham omelet over the top of an omelet, before the egg begins to set, sprinkle - teacupful minced ham. let it cook for a minute or two longer, then set in the oven as directed and serve hot. mrs. g. t. mcclean. spanish omelet no. cook in a small sauce pan two tablespoons butter. . tablespoon each of minced green pepper, onion, or chives and mushrooms minced. when yellow add cup of strained tomato, and let the mixture simmer while you prepare the omelet. beat eggs slightly, add tablespoons of thick cream, and a little salt. turn into a hot buttered pan and lift up the center as it. cooks, and when the cooked portion is all drawn away from the edges and it is nearly firm, put the solid por- tions of the sauce over the omelet, and fold and turn grace church cook book salt, stir, and when thick pour on eggs. serve on but- tered toast. mrs. s. w. m. e.g.g. nog beat the yolk and white of egg separately, combine part of white with yolk, sugar to taste, fill glass with milk, add remainder of white and sprinkle with nut- meg. m. t. p. frizzled beef and poached eggs one-half pound finely chipped beef, cupful milk, tablespoon butter, tablespoon flour. put the butter to melt in a saucepan, add the flour and stir it to a paste, then put in the milk, scalding hot, and beat with a wire whisk until creamy. add the beef and stir for a few minutes. turn into a deep platter and cover the top with poached eggs. - curried eggs with rice pack a buttered border mould with hot boiled rice, and let it stand until it will turn out. make a white sauce, using teaspoon of curry powder with the flour, and when smooth add to it to hard boiled eggs sliced in – inch slices; when hot, season with salt and pep- per if needed, and turn it into the rice border and serve hot. or, mould the rice in small forms, leaving a cavity in the center, and fill with the eggs and sauce. mrs. ralph williams, marshfield. de viled eggs hard boiled eggs, lettuce leaves, worcestershire sauce, mayonnaise, vinegar, olive oil and mustard. cut grace church cook book to preserve eggs one pint of salt, pint of unslacked lime, quarts of water, boil, add salt in lime to six quarts water, stirring well. leave remainder of water until cold, then add altogther. pack unfertilized eggs in jar and pour liquid over them to cover. d. h. b. che ese straws_no. one tablespoonful butter, tablespoonsful flour, tablespoons ful grated cheese. one egg and a little salt, cayenne pepper to taste. mix the same as pie crust, using no wetting but the egg. roll about an eighth of an inch thick, cut in strips, and bake in a very hot oven. mrs. e. lewis. wºrs, ºr ebrº one-half pound cheese, - cupful warm water, - cupful sweet milk, egg, small piece butter. grate the cheese and moisten with milk and water, add egg well beaten and then butter, put in a pan, boil min: utes, then add a dash of mustard and cayenne pepper, have ready some buttered toast, moisten in water, pour cheese over it and serve while hot. mrs. j. b. porter. - che ese chips one cup grated cheese, cup sifted flour, pinch each of salt and pepper, – cup of water, or enough to make a dough to roll well, cut like noodles in even lengths and bake quickly. mrs. john clement. grace church cook book ery into the casserole. dissolve a tablespoon of flour in a little cold milk, add sufficient milk to cover the mixture in casserole. dot generously with butter. bake for minutes. spa g h etti spanish two cups broken spaghetti, can tomatoes, onion, bacon, cloves of garlic, cayenne, salt. boil the spa- ghetti in plenty of salted water from to minutes, drain. cut bacon very fine, fry a light brown with a minced onion and garla, add salt, pepper, and the to: matoes, cook slowly about minutes, add the spaghetti, let simmer a little longer. k. h. rice omelet one-half cup well cooked rice, eggs beaten separ- ately, add yolks to rice, salt, teaspoon baking powder, tablespoon flour, milk to moisten, add the whites, brown first on top of stove, then put in oven, serve with cream cheese sauce. sauce–one tablespoon of butter melted in pan, add tablespoon flour, enough milk to make thin gravy, add cup of grated cheese to this, salt, pepper. mrs. h. w. brooks. che ese omelet four eggs, tablespoons sweet milk, cupful of grated cheese. beat whites of eggs till stiff, beat yolks, add, beat, then stir in milk. put in a frying pan large tablespoonful of butter and heat very hot. pour in mixture and fry until it is set, then sprinkle over a grace church cook book when light add quart of boiled milk. when cool add to above teaspoon caraway seed, teaspoon anise seed, tablespoon salt, - cup molasses. use equal parts of white and rye flour to make a stiff dough. let rise in a warm place until double, then mould into loaves and let rise hour. mrs. j. m. anderson. oatmea f. bread scald cup rolled oats with cups boiling water and tablespoon lard. when cool add halt cup sugar, quart flour, teaspoon salt, half cake compressed yeast, the yeast dissolved in half cup of warm water. let rise over night. in morning add cups of flour, half big cup walnuts chopped fine, put in pans and let rise about double, bake minutes in quick oven at first and then slow. mrs. charles m. stype. whole wheat bread one cake fleischmann's yeast, - cups lukewarm water, - cups milk scalded and cooled, tablespoons brown sugar, tablespoons lard or butter melted, - cups whole wheat flour, - teaspoons salt. dissolve yeast and sugar in lukewarm liquid. add lard or butter, then flour gradually, as whole wheat flour absorbs mois- ture slowly, adding enough to make dough that can be handled, and the salt. knead thoroughly, being sure to keep the dough soft. place in a well-greased bowl, cover and set aside in a warm place to rise for about hours. when double in bulk, turn out on kneading board. mould into loaves, place in well-greased pans, cover and set to rise again for about hour or until grace church cook book or until double in bulk. roll out – inch thick. brush over lightly with melted butter, cut with -inch biscuit cutter, crease through center heavily with dull edge of knife, and fold over in pocket-book shape. place in well greased, shallow pans inch apart. cover and let rise until light—about – hour. bake minutes in hot oven. - mrs. r. r. bartlett. potato rolls one cup flour, cup mashed potatoes, tablespoons lard, tablespoons butter, cup milk, eggs beaten, tablespoons sugar, teaspoon salt, cup yeast. thor- oughly beat the above ingredients together in the order as they come. then add enough more flour to knead into rolls. this kneading should be thorough so as to take all air bubbles out, make into rolls or put in gem pans, set to rise, butter tops and bake in quick oven. mrs. h. g. v. d. dinner: rolls sifter full of flour warmed, - eake compressed yeast soaked in a little water, tablespoon sugar, salt (teaspoon). enough boiled milk to make a stiff dough; let stand over night. first thing in morning knead un- til bubbles are all out, then knead in - cup melted butter. set aside in warm place to rise an hour. again knead, roll out about - inch thick, and cut with small biscuit cutter, laying one on top of another. spread melted butter on top and between and set aside to raise hours. bake in quick oven about minutes. this makes enough for or people. mrs. g. h. george. grace church cook book paised split biscuits two-thirds cup mashed potatoes, - cup lard, eggs beaten, tablespoons butter, tablespoon salt, cake com- pressed yeast. scald pint of milk and flour enough for batter. let raise, add above ingredients and mix stiff. set until light, roll half inch thick, spread with butter, fold over, and cut out with small biscuit cutter. prick with fork. mrs. j. f. ward. bread sticks one cup scalded milk, - cup butter, - tablespoons sugar, - teaspoon salt, cake of compressed yeast, - cup lukewarm water, egg white, - cups flour, add butter, sugar and salt to milk; when lukewarm add the yeast cake, which has been dissolved in the - cup luke- warm water, white of egg well beaten, and flour. more flour may be needed to make an elastic dough. knead well, let rise until dough has doubled, then cut into strips and roll on unfloured board into pencil-shaped sticks about inches long. let rise again and bake in quick oven, turning occasionally that sticks may be evenly browned. anonymous. raised dough cake one-half cup butter, cup sugar, egg yolks. cream well together and add - teaspoon each of cinnamon, nutmeg and allspice, - teaspoon soda dissolved in table- spoon hot water. beat this mixture well into two cups of raised dough and add the beaten whites of the eggs and cup of chopped walnuts or almonds. let stand tº grace church cook book yeast cinnamon carie two cups flour, pinch of salt, tablespoon butter, tablespoon lard, - cup sugar, egg, – yeast cake dis- solved in little warm water, sour cream, sugar and cin- namon. melt lard and butter together (warm not hot). sift flour, sugar and salt into bowl, add milk and melted lard and butter, then add egg and yeast cake; beat until it drops clean from spoon. set in warm place to raise. in the morning work lightly, roll out in inch thicknesses; let raise again; when very light spread over sour cream or butter, sprinkle plenty sugar and cinnamon over this and bake in quick oven. when spreading on cream be careful not to break skin of dough. s. kirchoff. coffee bread six cups flour, - cup butter, melted, eggs, cups milk boiled and cooled, fleischmann's yeast cake, cup sugar, salt. sift flour in bowl, break in eggs, add sugar and butter. dissolve yeast in a part of milk, stir with spoon enough to mix, but not very stiff. cover and let raise over night. keep warm for few hours in winter. next morning mold on board with little flour. roll thin. mix together cup brown sugar, tablespoon melted butter and a little cinnamon and put on top. can be made into doughnuts, snails or raisin loaf. mrs. a. hildebrand. coffee care one egg, - cup sugar, teaspoons melted butter, - cup sweet milk, - cup unsifted flour, rounded tea- grace church cook book lemon, orange and citron peel chopped fine and carda- mon to suit taste. add teaspoons baking powder, . cups flour. make stiff batter. spread on buttered part - -inch deep. brush top with yolk of egg. cut into squares while warm. cut nuts in half and spread on top. mrs. c. e. bain, oakland, calif. blitz r uc hen half lb. sugar, - lb. butter, - lb, flour, eggs. mix all together and cream as for cake. spread - inch deep in well buttered pans. brush top with yolk of egg and milk mixed together. sprinkle top with cinna- mon and nuts and cut in squares while warm. mrs. c. e. bain, oakland, calif. steamed date bread one cup rye flour, cup corn meal, cup whole wheat flour, teaspoons salt, teaspoon soda, cups sour milk - cup molasses, cup dates seeded and cut, table- spoons melted butter. put in lb. baking powder cans and start to steam in cold water. steam for three hours. mrs. c. b. allen. pr un e bread two cups whole wheat flour, teaspoons baking pow- der, - teaspoon salt, tablespoons butter melted, egg beaten light, – cup milk, – lb prunes cooked. grease baking dish and put in the prunes with seeds removed. add the juice after it has been boiled down. pour over dough and bake. turn upside down and grace church cook book sand wich loa f two cups graham flour, cups white flour, tea- spoon salt, teaspoon soda, egg, cup walnut meats broken, - cups sour milk, cup molasses. mix to- gether and bake from - to hour. moderate oven. mrs. o. t. peterson. peanut butter bread two cups flour, rounding teaspoons baking pow- der, teaspoon salt, cup peanut butter, cup milk, – cup sugar, eggs. bake in greased pan min- utes. mrs. harry brooks. biscuits two level cupfuls flour, level teaspoons baking powder, level teaspoon salt, tablespoons shortening, - cup to cup milk. mix flour, baking powder and salt and sift into bowl; add shortening and chop with a sharp knife until mealy. add milk gradually until mixture is soft and spongy. turn onto a slightly flour- ed baking board and roll lightly until of a uniform thickness, about – inch. cut with a floured biscuit cutter, place on a greased tin and bake for or minutes in a quick oven. sufficient for biscuits. mrs. john tait. buttermilr. biscuits four level cupfuls flour, teaspoons baking pow- der, - teaspoon soda, - teaspoon salt, tablespoons grace church cook book grahaiſ gems one-half cup flour, cup graham flour, - tea- spoons baking powder, - teaspoon salt, egg and - cup milk. bake in a moderate oven. bran ||uf fins two cups ralston's bran, cup flour, small tea- spoon soda, pinch salt, tablespoons new orleans molasses, milk to make stiff batter, egg, tablespoon melted butter, bake in gem pans. dr. bauer, stomach specialist, portland, ore. sunrise waffles four teaspoons baking powder, level cups flour, - teaspoon salt, eggs separated, - cups milk, tablespoons melted butter, tablespoons sugar. mix flour with baking powder and salt and sift into a bowl. beat yolks of eggs, add butter and milk. add this mixture to dry ingredients beating thoroughly. when well mixed fold in the stiffly beaten whites of eggs. this recipe may be varied by substituting - cup of cold boiled rice in place of cup of wheat flour. c. m. s. sour of eam waff des one pint sour cream and teaspoon soda mixed to- gether, tablespoons sugar, teaspoon salt, eggs (beat yolks and whites separately), cups flour, scant tablespoon melted butter. mix half of dry ingredients with cream, add yolks of eggs beaten well and then so grace church cook book ilk, salt, – cup sugar, tablespoons baking powder, cup melted butter. bake in pie tin, split and add my kind of crushed fresh fruit. mrs. wesley vandercook, kelso, wash. a pricot shortca re three cups flour, teaspoons baking powder, rub in cup butter, beat egg until light, add cup cold ater. stir all into the flour, spread in shallow, ell greased pans, sprinkle tops with sugar and bake very hot oven from to minutes. when done pread butter on top, mash apricots and spread between yers. sauce for same. one teaspoon cornstarch, – cup gar. take cup of apricot juice when boiling, add the ornstarch and sugar. serve hot. mrs. g. h. george. stra wberry care lump of butter size of egg, cup sugar, egg and olks of others, - cup milk, large cup flour, tea- poons baking powder, mix well and bake in long pan. cream for same—one quart strawberries quartered, - cup powdered sugar, - cups cream, whites of eggs well beaten. whip cream, add sugar, then beat- n whites of eggs, and lastly the berries, mix well and pread over the top just before serving. mrs. f. westdahl. grace church cook book shortening into flour, add just enough water to mix. work and handle the dough as little as possible. if a very rich pastry is desired roll out and spread over with butter, then roll up like jelly roll, slice off the amount wanted for one rolling, set on end and roll out. it improves pie crust to let it stand in a cold place for a few days before using. fine, puff paste into one quart of sifted flour mix teaspoonsful of baking powder and teaspoonful salt, then sift again, take cup butter and cup lard, hard and cold, rub lard into flour, add enough ice water about – cup containing a beaten white of egg. mix a stiff dough. roll out in a thin sheet, spread with - of the butter. sprinkle over with a little flour, fold over again, spread with butter, repeat until butter is all used. put in earthen dish, cover, set in cold place for an hour before using. this may be used for tarts, shells or patties. mrs. e. hammarstrom. any pie with a top crust is greatly improved in looks if a strip of wet muslin is placed around edge of pie. pr une minc emeat one lb. prunes cut in small pieces, lb, figs cut, lb. raisins, - lb. citron, cup brown sugar, cup wal- nuts, to large apples chopped. spices to taste. moisten with cider or vinegar. liquid from spiced fruit preferred. mrs. o. t. peterson. grace church cook book lemon pie bake pie shell over back of pie tin. filling– eggs separted, lemon, cup sugar, heaping teaspoon flour. put yolks of eggs, sugar, and flour, and lemon juice in pan to cook. let come to a boil, stirring all the time. beat thoroughly into this boiling mixture the stiffly beaten whites of eggs. pour into shell. meringue may be put on top if desired. virginia houston filling for lemon pie one and one-half cups water, - cups sugar, lemons, rind and juice, butter size of a walnut, eggs, save whites for frosting, tablespoonful flour, roll- ed soda crackers. mix sugar, flour and cracker crumbs, add water, lemon juice and rind, beat eggs well and stir all together. cook in double boiler till thick. pour in baked crust, beat whites of eggs stiff, add table- spoonsful sugar, spread over top of pie and brown lightly. mrs. s. l. gordon. sour cream pie one cup sour cream, cup chopped raisins, - cup sugar, eggs, - teaspoonful allspice, cinnamon and nutmeg if desired. mix cream and raisins then suga: and well beating eggs and spices. bake in crust. mrs. w. c. logan. butter scotch pie one cup brown sugar, large tablespoonfuls butter, grace church cook book ful or enough corn starch to thicken, - cups boiling water, lemon, butter size of an egg, salt. beat eggs, add sugar then water and lemon juice. cook, add corn starch and boil in double boiler. let cool. mrs. w. r. swart. lemon pie with milr one cup sugar, heaping tablespoonful flour, juice of lemon and grated rind, tablespoonful butter, cup milk, eggs. mix sugar and flour, add melted butter, lemon, juice, and rind, egg yolks, milk and fold in egg whites stiffly beaten. bake about minutes in moderate oven or until set. mrs. frank hildebrand. b.a.n.a.n.a. cream pie three cups milk, cup sugar, lump of butter about size of walnut, pinch of salt, yolks of eggs, heaping tablespoonful flour, vanilla. cook until thick, beat until creamy. alternate layer of sliced banana and cream sauce until crust is filled. beat whites of eggs stiff, add tablespoonfuls sugar, heap on pie and brown in oven. mrs. c. m. stype. or ange pie two slices of bread with crust removed, butter gen- erously, lay in pie plate and cover with cups hot water. take cup sugar, yolks of eggs, grated rind and juice of orange, juice of – lemon. mix well together, pour into rich open shell and bake. make grace church cook book lemon or small ones. the juice and grated rind put all together in chopping bowl and chop fine. roll pie crust cut with a biscuit cutter, put about a teaspoon- ful on each piece and make as a turnover. bake in a quick oven, fine for picnics. mrs. roy oliver. grace church cook book ** boil minutes. remove from fire. then add tea- spoons gelatine which have been dissolved in – cup of boiling water. whip pint of cream and add a little vanilla flavoring. prune whip one cup of pitted boiled prunes without juice. chop very fine and mix with - cup sugar, teaspoon vanilla. whip the whites of eggs to a very stiff froth, mix in the prunes. bake in moderate oven about minutes. baking dish must be placed in a pan of water. serve with whipped cream. marshimallow witip one-half pound marshmallows cut into small pieces mixed with - pint of cream beaten stiff, sweeten to taste and flavor. serve in tall glasses and garnish with candied cherries. nudel frans en make noodles of eggs, roll out thin and cut about - inch wide, boil in salt water, mix butter thru and set to cool. take whole eggs, then the yolks of more, cup of sugar, juice and rind of lemon. stir well. mix with noodles. add the whites beaten stiff, take a pudding dish, butter well and sprinkle with bread crumbs. put in a layer of noodles, then a layer of fill- ing, which consists of chopped almonds, sugar, raisins and cinnamon. continue until all is used. bake to a golden brown. grace church cook book grated unsweetened chocolate. steam hour. serve with whipped cream. mrs. f. woodfield. ipa is in puffs two tablespoons sugar, – cup soft butter, well beaten eggs, cup milk, cups flour sifted with tea- spoons baking powder, cup chopped raisins. steam in greased cups for minutes. serve with cream or sallce. mrs. f. woodfield. peach desert take the halves of peaches, either fresh of canned, put fresh grated or preserved pineapple in the hollows of the peaches; then put whipped cream on top, sprin- kle ground nuts on whipped cream, and place mara- chino cherry on top. mrs. john f. ward. date pudding one envelope of knox's gelatine, cup cold water, - cups hot water, cup sugar, - cup nut meats, lb, dates cut in small pieces, eggs. add cold water to gelatine, let soak minutes; add hot water to beat- en egg yolks, then add sugar, gelatine, dates and nuts, cook mixture until boiling point is reached, let cool, then add the stiffly beaten egg whites. beat for awhile and turn into a mold. serve whipped cream. this will serve or people. mrs. john f. ward. food for the gods five tablespoons ground cracker crumbs, scant cup granulated sugar, cup walnut meats chopped grace church cook book snow ba ll pudding one-half cup butter, cup granulated sugar, - cup milk, cups flour, teaspoons baking powder, . eggs, whites only, - teaspoon salt. cream, butter and sugar, add alternately milk and flour and baking powder. add beaten whites of eggs. pour into but- tered cups and steam – hour. serve with a sauce made of equal parts maple sugar and cream heated to- gether. mrs. c. l. houston. cabinet pudding six eggs, glass wine, - doz. macaroons, table- spoons sugar, tablespoons gelatine, cup nuts, a few candied cherries. dissolve gelatine in cup cold water, afterwards heat until thoroughly dissolved. beat to- gether yolks and sugar, add wine and boil until thick, stirring constantly. let this cool. beat whites of eggs stiff, and add alternately whites and gelatine. fill mold with first a layer of mixture, then of macaroons sprinkled with nuts and cherries. then repeat until filled. serve with whipped cream. - miss mary louise allen, washington, d. c. marshima llow pudding one envelope gelatine, tablespoons sugar, yolk of egg, – cups milk. beat egg and sugar together, add to milk put on stove and let come to boiling point, add dissolved gelatine. remove and let cool until it starts to congeal. add – pint whipped cream, beat all together, flavor with vanilla or wine. cup pecans, or walnuts, - lb. marshmallows cut in small pieces. grace church cook book serve with whipped cream and a few cherries on top. miss mary louise allen, washington, d. c. date pudding - whites of eggs beaten stiff, add cup sugar little at a time, fold in teaspoons baking powder, pinch salt, package dates stoned and cut, cup walnuts cut in small pieces. bake hours in slow oven, serve cold with whipped cream. mrs. frank sanborn. tapioca pudding two cups tapioca (not instantaneous variety), cups brown sugar, cups boiling water. put to soak over night. - teaspoon salt. cook until done. beat into this pint of whipped cream. serve sold. mrs. t. r. davies. sa go pudding two cups sago, - teaspoon salt. cook in boiling water until done. when done beat until very frothy, add can grated pineapple, - pint whipped cream. put - pint whipped cream over top. serve cold. mrs. c. l. houston. capam et, pudding one cup sugar put in sauce pan and melt to a nice golden brown. add cup of water and dissolve, put in – inch slice of butter and sugar to taste. - tablespoons gelatine dissolved in cold water, add to caramel sauce. when beginning to set add pint of whipped cream and serve cold. mrs. c. l. houston. grace church cook book of cornstarch and yolk of eggs. when well cooked pour over oranges and sugar. beat whites of eggs to a stiff froth and add tablespoon of sugar. spread over top of the custard and brown, and serve cold. mrs. m. j. hindman. fruit sa, uce place a saucepan with - cup cold water, – cup sugar over the fire. boil minutes, add – cup of any kind of jelly and boil for minutes; then strain into a bowl and add gill of sherry wine and – cup preserved cherries. mrs. harvey chord. filled oranges cut oranges in half. scoop out juice with tea- spoon and put on stove with juice of lemon, table- spoons of sugar, add – cup white wine, dissolve - box of gelatine in water, add to juice and let boil. when cool, fill in orange shells and set on ice. serve with whipped cream. pr une pudding soak prunes hours. stew until tender. when cold take out stones and chop fine. beat whites of eggs to stiff froth. add - cup granulated sugar, - teaspoon cream tartar. beat altogether, then add prunes. pour in well greased pan. set in pan of boil- ing water in oven to bake for minutes. helen s. titus. grace church cook book mold and steam hours, serve while hot with wine and hard sauce. mrs. e. r. stuller. ca raimed custard one quart milk, - cups of granulated sugar, l teaspoon salt, teaspoon vanilla, eggs. seald the milk and in a separate pan brown and melt the sugar, add sugar to the milk and stir until sugar is all dis- solved, then add the salt. when cool add the beaten eggs and vanilla, pour mixture into buttered cups, set in a pan of water and bake minutes or until done. test with a silver knife. serve with whipped cream. mrs. e. r. stuller. prune whip one pint stewed prunes, sweetened, and juice pressed thru a colander, tablespoon gelatine, first dissolved in tablspoons cold water, then drained, then soak in - cup boiling water, and juice of lemon. stir and mix with the prune pulp. beat whites of eggs very stiff, and mix with above mixture. chill and serve with whipped cream. one half this quantity will serve persons. mrs. carl williams. cream par fait one teaspoon gelatine dissolved in tablespoons of water. boil – cup sugar and - cup water to a soft ball, pour over the beaten whites of eggs, add gela- tine and stir over ice water until it begins to thicken then fold in - cups whipped cream and – cup chopped nuts and chopped marachino cherries. this will serve people. mrs. carl williams. s grace church cook book pistachio and stfa wber iſ y ba wa roisf ingredients for first part: - package gelatine, - cup cold water, cup strawberry pulp and juice, juice of – lemon, – cup sugar, rose cold paste if needed. ingredients for second part: - package gelatine, - cup cold water, cup milk, ounces crushed pistachio nuts, – cup sugar and green paste. prepare the parts separately. dissolve gelatine in cold water, heat strawberry juice, lemon juice and sugar. do the same with second part by adding all the ingredients. whip – cups of cream and when other parts are cool and have started to set, divide the cream equally and stir in with each, then take a tablespoon of each part alter- nately until bowl is filled, then decorate with the crushed pistachio nuts and halves of the strawberries. mrs. john ray. pinea pple whip one-half pint can grated pineapple, add small cup sugar and place on back of range to dissolve sugar; envelope knox gelatine dissolved in cold water, stir this into pineapple juice and pulp, into which has been dis- solved a little fruit coloring to make dessert a delicate pink. whip pint cream and beat gelatine mixture into it when cool. let chill over night and serve with lemon sauce in sherbet glasses with marachino cherry on top. this serves persons. lemon sa uce juice of lemon, - cup water, cup sugar. boil for a minute to dissolve sugar, let cool and put over grace church coor book crea my sauce three tablespoons ful butter, cupful powdered sugar, teaspoonful vanilla, egg yolks, - cupful milk, – cupful cream (whipped). cream the butter and add the sugar gradually, then the vanilla and beaten yolks; add the milk, and cook over hot water, stirring constantly until it thickens. remove from the fire. fold in the whipped cream and serve at once. har d sa uce one-third cupful butter, cupful powdered sugar, tablespoons milk, - teaspoonful vanilla, - tea- spoonful lemon. cream the butter, add the sugar grad- ually, then the milk, and beat until very light. add the flavoring. stra wberry sa uce one cupful powdered sugar, cupful crushed ber- ries, - cupful butter. use the same method as given above for hard sauce. lemon sauce one cup sugar, - cup butter, egg, beaten light, lemon, juice and grated rind, – cup boiling water. put in a tin basin and thicken over steam. plum pudding sa uce one pint boiling milk, cream together cup sugar, grace church cook book – cup butter, tablespoonful flour, egg, well beaten. stir in boiling milk and cook until the consistency of cream. citron pudding one-half lb. candied citron peel, - lb. bread crumbs. - lb. carrot, oz. suet, - lb. brown sugar, - oz. chopped almonds, eggs. grate the carrot, chop the suet, shred citron, mix all these dry ingredients to- gether, add eggs well beaten, stir all well; put the mix- ture into a well greased mould and steam hours. serve hot. amsteridam pudding one cup milk, cup fine cracker crumbs, table- spoonful butter, teaspoons ful cocoa, – cup sugar, eggs. pour scalding milk over cracker crumbs; add butter, mix the cocoa and sugar, add it to milk, etc. add teaspoonful of vanilla, the whites of the eggs, eggs, beaten to a froth. boil in a buttered mould hour and serve with a yellow sa uce one-fourth cup sugar, - cup water, - cup lemon juice. mix the above with the yolks of the eggs, stir well over the fire until it thickens. miss n. e. utzinger. grace church cook book sugar, quart cold milk. add cranberries to milk. stir in sugar and freeze. delicious with turkey. mrs. c. l. houston. frozen pineapple put a can of pineapple in freezer and let stand for or hours. remove, slice and serve on lettuce leaf with mayonnaise or whipped cream. mrs. c. l. houston. nesselrode pudding boil – cup of water and oz. sugar to a syrup. add yolks of eggs and beat well. remove from fire, pour into a bowl, beat until very light and cool. add - pts, of whipped cream. mix in tablespoons of chopped fresh fruit and chestnut paste. put in mould, pack in ice and let stand for an hour before serving. flavor with vanilla or maraschino flavoring and dec- orate with whole chestnuts glace. frozen apricot pudding make a custard of one pint and a half of milk, the yolks of eight eggs, ounce of sugar and a pinch of salt. strain through cheese cloth and add four ounces of chopped almonds and of apricot marmalade. when cold, mix thoroughly with half a pint of cream whipped very stiff and ounces of crumbled macaroons. put in mould with a little marmalade hidden in the center, and freeze. garnish with blanched almonds and whole iſla cal' s. grace church cook book cakes and cake fillings compiled by mrs. f. l. parker. revised by mrs. a. v. allen, jr. “‘caa e hints’’ to get a fine-grained cake, cream butter before add- ing sugar, using fine granulated sugar. beat the batter well after adding each ingredient, and when the beaten egg whites are added last, fold them lightly, but thoroughly into the batter, as hard beating at this stage tends to toughen the cake. if a cake splits open and the batter pours down the sides, the oven is too hot and forms a crust before the cake has had a chance to rise completely. steaming a cake often improves the texture. upon removing a cake from the oven, turn it out immediately upon a damp tea-towel, and lay another damp towel on top, allowing it to stay about min- utes. when the bottom of a cake tin is not removable, in- stead of greasing the tin, put in a layer of paraffine paper and the cake will fall out immediately upon be- ing inverted. - to insure a good cake, use “swan's down cake flour,” sifting once before measuring and or times after the baking powder has been added. most large layer cakes take about minutes to bake, and small layers from to minutes. grace church coor book ped cream, spread on layers having at least – inch thick. cover cake all over with mixture, dust almond meal all over cake. have ready almonds that have been blanched, cut each half in two or three pieces lengthwise, brown, then stick upright all over top of cake. mrs. chas. l. houston. de vil’s food care two cups dark brown sugar, – cup butter, eggs beaten separately, – cup sour milk, cups flour, i. level teaspoon soda, – cup baker's unsweetened cho- colate dissolved in – cup boiling water, teaspoon vanilla. cream butter and sugar, add beaten egg yolks, sour milk, flour to which soda has been added, vanilla, chocolate, and lastly, the beaten egg whites. bake in layers. mrs. lester mcleod. angel ca / e whites of eggs, - cups sugar, cup sifted flour, teaspoon cream tartar, teaspoon vanilla ex- tract. sift flour and cream of tartar times, then sift sugar times. beat egg whites to a froth with a wire egg beater; fold in sugar slowly, then add vanilla, then add the flour slowly. put in ungreased cake tin with cone center and bake in a very cool oven for one hour. upon removal from oven, invert tin until cold, then remove cake. have all ingredients measured and sifted before starting cake, and measure with a water tumb- ler. mrs. john cannon. sunshine car. e. six eggs, - cup sugar, – cup flour, sifted times, grace church cook book pinch of salt, - teaspoon cream of tartar. to the well beaten egg yolks, add half the amount of sugar, beating well. beat the egg whites stiff, then add cream of tartar and the rest of the sugar. beat all together well and lastly fold in the flour. bake in an ungreased tube tin about minutes. invert and let cool. mrs. e. nelson neulen. de vil’s food care one cup brown sugar, – cup butter, cups flour, eggs, – cup milk, teaspoon soda dissolved in tablespoons of hot water. boil together – cup brown sugar, cup chocolate, – cup milk and add it to the first mixture. bake in layers. mrs. laura d. nash, pendleton, oregon. ginger bread care one-half cup sugar, – cup butter, cup molasses, eggs, teaspoon cinnamon, teaspoon cloves, - tea- spoon salt, – cups sifted flour, level teaspoons soda dissolved in cup boiling water. cream butter and sugar; add well beaten egg yolks, molasses, flour and spices, boiling water and soda, and fold in stiffly beaten egg whites. bake in a moderate oven. mrs. j. a. darby. never fail care two cups sugar, - cup butter, egg yolks and whites of eggs, cups sifted flour, cup milk, heap- ing teaspoons baking powder, teaspoon vanilla extract, grace church coor book teaspoon lemon extract. cream butter and sugar, add well beaten egg yolks, milk, flavoring, flour, fold in stiffly beaten egg whites and lastly fold in baking powder dissolved in a little of the milk. bake in large or small layers. mrs. chas. ungerman. choco late ca iv e one cup sugar, – cup butter, - cup white karo syrup, yolks of eggs and whites of , squares of baker’s unsweetened chocolate melted in tablespoons hot strong coffee, - cups sifted flour, teaspoons baking powder, teaspoon vanilla extract, teaspoon lemon extract, - cup cold water. cream butter well, add sugar and cream until frothy; add karo syrup, then egg yolks which have been beaten to a light lemon color, add chocolate, water, flavoring, flour to which baking powder has been added, and lastly fold in stiff- ly beaten egg whites. bake in layers in moderate oven. put together with boiled frosting and when set. melt a square of baker's chocolate over the tea kettle and spread on sides and on top. mrs. a. v. allen, jr. white car. e. one cup butter, cups sugar, cup milk, – cup corn starch – cup flour sifted together, whites of eggs, cups sifted flour, teaspoons baking powder. teaspoon vanilla extract, teaspoon lemon extract. cream butter, add sugar, alternate milk, flour to which baking powder has been added, and eggs. add extracts. bake in layers in very moderate oven. mrs. chas. m. stype. grace church cook book butter cream carie one cup butter, cups sugar, cups sifted flour, eggs, teaspoons baking powder, teaspoon vanilla extract, - teaspoon lemon extract, - teaspoon almond extract, cup strong black coffee. cream butter and sugar, add well beaten egg yolks, coffee, extracts, flour to which has been added the baking powder, lastly fold in egg whites beaten stiff. bake in layers about or minutes. steam layers between tea towels. filling one cup strong black coffee, – cup cream, yolks eggs. cook in double boiler to a custard consistency. set aside until cold. cream pound sweet butter un- til absolutely frothy, add a tablespoon of custard slowly, mixing thoroughly; two or three table- spoons powdered sugar, egg yolks. repeat until you see the butter will not take any more liquid. if it will take all the custard and will stand more liquid, add cold strong coffee. use enough sugar to suit the taste. spread on layers at least – inch thick. chocolate may be used in the same way with a devil's food cake. leaving out the coffee and using milk to make the cus- tard. mrs. chas. t. houston. spong e care four eggs, cup sugar, cup flour, teaspoon cream of tartar, tablespoons boiling water, teaspoon va- nilla. beat egg whites until stiff, add – of the sugar and beat again; beat egg yolks until very creamy, add grace church cook book the rest of the sugar, beating well, add boiling water; then add the stiffly beaten egg whites and lastly the flour to which has been added the cream of tartar; then add flavoring. bake in slow oven minutes. mrs. harry brooks. orange care two cups sugar, - cup butter, eggs, juice of large oranges and grated rind of . - level cups of flour, level teaspoons cream of tartar, level teaspoon soda. cream butter thoroughly, add sugar, mixing well, then well beaten egg yolks, orange juice to which has been added enough water to make cup; add flour, cream of tartar, soda, grated orange rind, and lastly fold in the well beaten egg whites. bakern layers. filling to beaten egg, add the grated rind and juice of - an orange and enough powdered sugar to thicken: add shredded cocoanut and spread between layers and on top. miss sadie m. crang. sunshine care one cup flour measured after sifting times, cup sugar, eggs, teaspoon vanilla, – level teaspoon cream of tartar. beat egg whites to a stiff froth, add cream of tartar, beat again, add sugar, beating well, grace church cook book then well beaten egg yolks and slowly stir in sifted flour and vanilla. bake hour in a very slow oven. mrs. lester mcleod. cho.colate loaf care one cup sugar, eggs, - cup butter, – cup milk, cup flour, - teaspoons baking powder, – cup baker’s chocolate melted over tea kettle. cream butter and sugar, add beaten egg yolks, milk, flour and baking powder; fold in stiffly beaten egg whites, and lastly the melted chocolate. bake about minutes. mrs. edgar smith. tropic care one-half cup butter, - cups sugar, cup milk, eggs, - level cups sifted flour, heaping tea- spoons baking powder, teaspoon cinnamon, tea- spoon nutmeg, teaspoon each vanilla and lemon ex- tract. - cream butter, add sugar, beating until it is frothy; then add well beaten egg yolks, milk in which extracts have been put, flour to which baking powder and spices have been added, and lastly fold in the stiffly beaten egg whites. bake in layers in moderate oven or minutes. put together with mocha filling and boiled icing on sides and top. mrs. a. v. allen, jr. angel care whites of large or small eggs, - cups gran- grace church cook book – cup water, heaping cup flour sifted times, - teaspoon each vanilla and lemon extract. put sugar and water on to boil; sift flour and put to one side. beat egg yolks, add flavor, beat again until very stiff; beat whites of the eggs very stiff. boil sugar and water until it threads; pour over whites, beating all the while until mixture is cold. gently fold in beaten yolks, do not stir; lastly, add the flour, folding it in. bake hour, having oven slow at first and increase heat at the finish. mrs. c. l. houston. |ia caroon care dissolve tablespoons (well rounded and rauher heaping) of ghiradelli's chocolate in tablespoons of boiling water. cream – cup butter, add - cups sugar; beat yolks of eggs well and add to butter and sugar, add chocolate and – cup sweet milk; add - cups of flour and heaping teaspoon baking powder; add teaspoon vanilla and fold in the well beaten whites of eggs. bake in a moderate oven about minutes to a layer. filling–put in a sauce pan cups of sugar, heap- ing tablespoons of chocolate, piece of butter about the size of an egg and – cup of milk, boil until it forms a very soft ball in cold water. remove from fire and cool until you can hold your hand on bottom of pan, then add teaspoon vanilla and beat until right con- sistency to spread. mrs. byron hawks. g r a haiſ cracker ca. r. e. one cup sugar, – cup butter, eggs, cup milk, grace church coor book graham crackers rolled to a powder, - tea. spoons baking powder. bake in layers. filling—one cup sugar, teaspoon butter and grated rind and juice of lemon. boil until thick, spread on first layer and cover top and sides with white frosting. miss eleanor ekstrom. swe dish coffee care one cup new orleans molasses, - cups seeded raisins (chopped), cup currants, cup chopped wal- nuts, large orange chopped fine, peel and all; tea- spoon each allspice, cinnamon and nutmeg, - tea- spoon cloves, cup sugar, eggs, teaspoon soda, - cup butter, cup strong coffee, cups flour. cream sugar, butter and beaten yolks of eggs, add molasses, then flour, spices and coffee in which soda has been dissolved, then well beaten egg whites; last add chop- ped nuts and fruit. bake in sheet tin in moderate oven about minutes. mrs. h. g. van dusen. delicious dipied apple care one cup sugar, – cup butter, – cup sour milk, cup chopped walnuts, egg, teaspoon soda, tablespoons water, - pint dried apples, cup syrup, teaspoon cinnamon, cups flour. take - pint of dried apples, soak over night in cold water, next morning, take the apples and chop very fine and cook in syrup hour, let cool; then put your soda in water to dissolve and add to sour milk, add mixture to the apples, then the flour, nuts egg and cinnamon. bake in loaf tin. miss g. ekstrom. grace church cook book cornstra c h care cream cup butter, cup sugar, add yolks of eggs and stir for minutes; then add well beaten egg whites. stir in cup of cornstarch, - cup of flour, teaspoon baking powder which have all been sifted together; add the grated rind and juice of - lemon. bake slowly minutes. mrs. j. t. allen. potato care two cups sugar, - cup butter, cups flour, tea- spoons baking powder, eggs, cup hot mashed pota- toes, – cup milk, - cup grated chocolate, cup chopped walnuts, teaspoon each cinnamon, cloves and nutmeg. bake in bread tin for hour. m. g. a. potato filour spong e care five eggs beaten separately. into beaten yolks, beat cup sugar, a little at a time until well dissolved. sift teaspoon baking powder into a little less than - cup of “swedish potato flour,” and beat into a bat- ter a little at a time; add teaspoon flavoring extract and lastly the well beaten whites of eggs. bake in pan lined with paraffin paper about minutes in a little more than moderate oven. entire cake should be beaten with dover egg beater. orange care one-half cup butter, - cups sugar, eggs, - cup orange juice, cups flour, teaspoons baking grace church cook book powder, tablespoon grated orange rind. cream butter and sugar, add beaten yolks of eggs, creaming well: add remainder of mixture and beat five minutes, add beaten whites last. bake in layers. filling–two cups powdered sugar, – cup melted butter and enough orange juice to spread. mrs. f. h. vincil. spong e care five eggs, cup granulated sugar, - lemon grated rind and juice, cup cake flour, - teaspoon salt. sift the flour before measuring; grate the lemon rind into the sugar extract and measure the juice (there should be two tablespoonfuls). beat the yolks with a dover egg beater until light colored and thick; gradually beat in the sugar and grated rind then the lemon juice. beat the whites with a wire whip until very stiff. cut and fold part of the whites into the yolks and sugar; fold and cut in the flour and salt; cut and fold in the rest of the egg whites. after baking, turn tin upside down and allow to hang in pan until cold. mrs. t. o. withers. white fruit car. e. three-quarters cup butter, - cups sugar, cups sifted flour, - teaspoons baking powder, - tea- spoon salt, - teaspoon each almond and vanilla ex- tract, whites of eggs, - lb. blanched almonds, cut up; - lb. bleached seedless raisins, – lb. each cit- ron and candied pineapple, cut up; large freshly grated cocoanut, few candied cherries, cut up; to grace church cook book tablespoons milk if needed. put together as any butter cake. bake - hours in pan well lined with paraf- fin paper. mrs. j. t. ray. fruit care two and one-half cups brown sugar, s eggs, well beaten; cups sifted flour, lb. butter, teaspoon cream of tartar, teaspoon soda, teaspoon each cloves and nutmeg, tablespoon cinnamon, juice and rind of lemons, lbs. seeded raisins, lb. currants, glass jelly, - lb. chopped citron, – lb. chopped orange and lemon peel, lb. chopped walnuts, wine glass each sherry and brandy or any wine. bake about hours, using plenty of parraffin paper on bottom and sides of pan. mrs. g. h. george. twenty-in-one care cream cup sugar, tablespoon butter; add eggs (well beaten), then – cup milk, - cups sifted flour, heaping teaspoon baking powder, teaspoon each vanilla and lemon extract. bake in either layers or loaf. miss winifred van dusen. santa, clara car. e. put in cup, eggs, tablespoons melted butter, fill rest of cup with milk. pour into cup sugar, - cups flour and teaspoons of baking powder, which have been sifted together. beat until light and creamy; add teaspoon each vanilla and lemon extract, and bake in layers. grace church cook book one egg care one egg, butter size of an egg, cup sugar, - cup milk, cups sifted flour, teaspoons baking powder, teaspoon each vanilla and lemon extract. bake in layers. foundation care sift together times, cups of flour, - cups sugar, rounded teaspoons baking powder. make hole in center and break in eggs, pour over egg - cup milk. commence to stir from the center and when partially stirred, drop in melted butter the size of an egg. when thoroughly stirred, add flavoring to taste. beat hard for minutes. bake in either layers or loaf. - mrs. j. t. allen. ging er bread care two-thirds cup butter, cup molasses, cup sugar, cup sour cream, teaspoon soda dissolved in a little boiling water, tablespoon ginger, teaspoon cinna- mon, eggs, heaping cups flour. beat butter, sugar, molasses and spices to a light cream, set on range until slightly warm. beat eggs light, add milk to warm mixture, then eggs and soda, and lastly, flour. beat hard minutes and bake either in gem pans or loaf g. h. g. english spong e care one cup sugar, cup sifted flour, tablespoon vin- grace church cook book egar, tablespoon cold water. eggs, pinch of salt, - teaspoon baking powder (scant), - teaspoon al- mond extract. separate yolks and whites of eggs, beat yolks at least minutes; add vinegar and water and beat again; sift flour and baking powder five times, and lastly, fold in beaten whites of eggs. put in pan lined with oiled paper and bake about minutes in a moderate oven. - frosting—two tablespoons orange juice, table- spoon melted butter, grated rind of orange. add enough powdered sugar to make right consistency to spread. mrs. john selines, seaside, oregon. spiced loaf care one cup sugar, – cup butter, eggs, - cups flour, cup chopped walnuts, cup molasses, cup sour cream or milk, level teaspoon soda, teaspoon cinnamon, - teaspoon each cloves and nutmeg ; if sweet milk is used, add teaspoons baking powder and no soda. bake in sheet tin in moderate oven about minutes, fudge care one and one-quarter cups sugar, - lb. butter, eggs beaten separately, or squares unsweetened chocolate, melted over tea kettle, - cups flour, teaspoon baking powder. bake in layers. mrs. g. w. walters. apple sa uce care one and one-half cups sugar, - cup butter or grace church cook book shortening, - cups thick apple sauce unsweetened, cup seeded raisins, teaspoons soda, teaspoon each cinnamon and cloves, - teaspoon nutmeg, – cups flour. cream butter, add sugar, sift flour, soda and spices together; dredge raisins with teaspoons flour. stir in flour and apple sauce alternately until all is used. last, fold in raisins. bake in greased pan in moderate oven from minutes to hour. b. selt. nut car. e. one and one-half cups sugar, - inch slice butter, eggs dropped in scant cup milk, tablespoons choco- late, level cups flour, teaspoons baking powder, cup chopped walnuts, teaspoon vanilla extract. mrs. s. wilson. sour cream care break egg into cup and fill with thin sour cream. beat together until very light; then add cup sugar and beat again; sift together - teaspoon soda with - cups flour and pinch of salt; add to mixture and beat until smooth. bake in shallow pan. peanut butter ca ke one tablespoon butter, cup sugar, tablespoon peanut butter, egg, cup milk, cups flour, tea: spoons baking powder, teaspoon vanilla. cream butter, peanut butter and sugar together; add beaten egg, then milk and flour alternately. filling– – cups powdered sugar, tablespoons peanut butter, tablespoon cream. mrs. f. h. vincil. grace church coor book spoon vanilla. bake in dripping pan, turn out on damp tea cloth and spread with jelly; roll and dust with powdered sugar. mrs. thos. ryrie. nut care one cup butter, cups sugar, yolks of eggs well beaten, cup cold water. mix above in the order given, beat well and add cups of flour. one tea- spoon soda, teaspoons cream of tartar, whites of eggs, beaten stiff; cups chopped walnuts, teaspoons vanilla. bake in bread pan. mrs. t. r. davies. de vil food care first part—one cup dark brown sugar, – cup butter, – cup milk, cups flour, eggs, level tea- spoon soda. - second part–one cup grated unsweetened choco- ſate, - cup brown sugar, - cup sweet milk, tea- spoon vanilla. boil second part to a thick cream and mix, when slightly cool, to first part. bake in layers and put together with boiled icing to which has been added lb. of finely chopped figs. mrs. l. d. drake. burnt sugar cake one-half cup butter, - cups sugar, cup water, cups sifted flour, yolks of eggs. beat together until very light, then add tablespoons of boiling caramel, stirring rapidly, then add – cup flour, - teaspoon vanilla, heaping teaspoons baking powder and whites of eggs, beaten to a stiff froth. bake in layers. burnt sugar or caramel–burn cup of sugar until grace church cook book a dark brown, add – cup boiling water and cook until a thick syrup. be careful when pouring water into the browned sugar as it is liable to fly up and burn one’s finger. filling–when boiling sugar and water for boiled icing, add tablespoons of the caramel to it. mrs. melville eastham. date care one cup stoned dates cut fine. pour over this cup boiling water in which teaspoon soda has been dis- solved. let stand while you mix the rest. cream - cup butter with cup sugar, add well beaten eggs and - cups flour. add date mixture. bake minutes. mrs. f. w. woodfield. bride's care twelve eggs, whites only; cups sugar, cup butter, cups swans down flour, heaping teaspoons baking powder, cup milk, - teaspoon vanilla, - teaspoon lemon, - teaspoon almond. bake slowly - hours. do not allow to brown. put pan of water in oven while baking. mrs. c. l. houston. sour cream filling one cup brown sugar, cup walnuts chopped, cup sour cream. boil cream and sugar until it thickens; then stir in chopped nuts. mrs. f. j. taylor. grace church coor book mocha filling wash salt out of slice of butter - inch thick, cream it with cup powdered sugar until you cannot taste sugar. add beaten yolks of eggs and pour slowly - cup strong, hot coffee. beat together well. choco late fudge frosting two cups sugar, heaping tablespoons chocolate, – cup milk, piece of butter the size of a large egg. boil until it forms a soft ball in cold water and beat until cool. fon dant frosting three cups sugar, cup boiling water, - teaspoon acetic acid, - teaspoon glycerine. do not add acid until boiling. cook to degrees then let cool; beat until it creams. put aside to mellow. melt in double boiler, thinning with hot water to the desired consis- tency. mrs. c. l. houston. or ang e filling cream slice of butter – inch thick with cup powdered sugar until it is thoroughly mixed, then add the grated rind and juice of orange. mrs. c. b. allen boiled icing! boil - cups sugar and – cup water until it spins grace church cook book a long thread, then slowly pour it over the whites of eggs which have been beaten until they are dry. add teaspoon vanilla and beat until the right consistency to spread. cho.colate frosting yolks of eggs, cups sugar, – cup water, - teaspoon vinegar, - cake unsweetened chocolate. mix sugar, water and vinegar, boil until it threads, add to beaten egg yolks and then add melted chocolate. mrs. a. j. dayton. white frosting whites of eggs, small cups of sugar, table- spoons water. mix all together and cook minutes in a double boiler. flavor to taste. fruit filling mix together with boiled frosting. four tablespoons finely chopped citron, tablespoons finely chopped seeded raisins, - cup chopped walnuts, - lb. chopped figs, - teaspoon orange extract. mrs. k. osburn. grace church cook book cookies, doughnuts, tortes and small cakes originally compiled by mrs. b. van dusen; revised by philena bartlett and helen virginia houstom date cookies cream cup butter with cup brown sugar. dis- solve teaspoon soda in – cup warm water, – cups rolled oats, – cups flour. mix and roll very thin and bake. date filling—one lb. stoned dates, - cup cold water, cup granulated sugar. boil until soft and beat well. mrs. frank woodfield. date cookies one cup almonds, cup dates, cup sugar, eggs (whites only), beat very stiff. formula for putting together—mix nuts, dates and sugar, then add whites of eggs. drop in well buttered pan which has been covered with cracker meal. bake in medium oven till they brown nicely, about minutes. brown sugar coories one cup brown sugar, cup ground walnuts, eggs grace church cook book oats, cup chopped seeded raisins, cup chopped wal- nuts, teaspoon baking powder, tablespoon cinna- mon. then to the well beaten yolks of eggs add cup melted butter, cup melted lard, teaspoon soda dissolved in tablespoon hot water, teaspoons vanilla. mix the two ingredients together and then add the well beaten whites of eggs. after mixing, let batter stand one hour before baking. drop in spoonful on greased pain. mrs. c. v. brown. oat meal coories six heaping cups rolled oats, cups flour, cups sugar, cup nuts, cup raisins, cups butter, tea- spoon cinnamon, teaspoon baking powder, teaspoon soda dissolved in hot water, eggs beaten lightly. let stand over night. roll very thin and cut with cookie cutter and bake in moderate oven. mrs. c. l. houston. whole wheat coo kies one-half cup butter, - cup sugar, eggs, - tea- spoon soda, tablespoons water, large tablespoons whole wheat, - teaspoon cinnamon, - teaspoor, nut- meg, – cup nuts, cup raisins. add flour to roll and cut with cookie gutter. mrs. rudolph prael, portland, ore. sherry coo ries one and one-half cups butter, - cups sugar, - cups flour, tablespoons cream, tablespoons sherry. knead about minutes, roll thin and cut. rub over grace church cook book top with white of egg, sprinkle with sugar and al- monds. bake quickly. mrs. c. l. houston. frozen cookies two and one-half cups brown sugar, – cup butter, eggs, cups flour, teaspoon soda, teaspoon cream. tartar, teaspoon vanilla, dash of nutmeg. mix, knead well, make in roll, let stand over night. cut in - inch slices and bake. e. h. k. english oat mea l coories two eggs, cup sugar, to – cups rolled oats, butter size of an egg, teaspoon vanilla, - teaspoon baking powder. lard pan and drop one teaspoon at a time inch apart. bake in moderate oven. burn easily. mrs. selines. butter thin coo ries one cup of butter mixed into cups of flour, into which teaspoonful of soda has been sifted; beat tºggs well and stir in - cups of sugar, combine the mixtures and add teaspoonful of vanilla. roll paper thin, heat pan hot and bake quickly. will have to use more flour when rolling and cutting them. from the oregonian. pecan pra lines two cups granulated sugar, cup brown sugar, - cup cream, teaspoon butter, cups pecans, mix sugar, grace church coor book cream and butter and boil until it forms soft ball in cold water, then add pecans and beat until nearly cool. drop by spoonful on buttered or oiled paper. mrs. daniel h. walsh, kelso, wash. date loaf three cups sugar, cup milk, package dates, cup nuts; mix sugar, milk and dates, boil until forms a soft ball, remove, add nuts and beat until hard enough to roll in a damp cloth, then slice. miss augusta walsh, lake charles, la. vanilla jumbles one cup butter, cups sugar; mix and beat to a cream. add eggs, yolks and whites beaten separate- ly, teaspoon vanilla. stir in very lightly enough flour to make a paste only firm enough to roll thin. shape with a large round cutter, and then cut out a small circle in the center so that the jumbles will be in rings. put them in a floured pan, brush the tops with white of egg, and sprinkle with pounded loaf sugar. bake in a moderate oven to a light brown. berkeley cook book. english torte three eggs beaten separately, - lb. flour, - lb. butter, - lb. sugar, – lb raisins, - lb. citron and orange peel, teaspoon baking powder, - teaspoons vanilla. cream sugar and butter and gradually add yolks of eggs, then flour with baking powder, chop- grace church cook book ped raisins, citron, orange peel, and vanilla, lastly, add beaten whites of eggs; spread in buttered pan and sprinkle top with sliced almonds. mrs. c. e. bain, oakland, cal. dull finish cares one heaping cup flour, cup sugar, - cup melted butter, break into this eggs and fill cup with milk, heaping teaspoon baking powder, vanills to taste. stir all together. bake in oval iron jem pan in a quick oven about minutes. this receipe makes cakes. split through the middle, dust top with ground choco- late; put flavored whipped cream between halves. mrs. c. l. houston. rocrs one and one-half cups brown sugar, cup butter, cups flour, well beaten eggs, teaspoon soda dis- solved in boiling water, – cup seeded raisins, - cups dates, cup walnuts broken, - teaspoon salt: drop in small spoonsful on buttered tins. bake in moderate oven. mrs. c. e. bain, oakland, cal. cftocolate ima caroons three eggs, whites beaten stiff; scant cup choco- late, cup powdered sugar, cup chopped nuts. beat sugar into whites, add chocolate and nuts. let stand awhile before baking. bake on buttered paper. mrs. nelson troyer, seattle, wash. grace church cook book caramel cream cup cares one cup sugar, tablespoons butter, eggs, cup milk, – cups flour, teaspoons baking powder, vanilla extract. bake in small-sized muffin pans. when cold, cut off tops, take out part of center, and fill with whipped cream. replace tops and cover with caramel frosting. caramel frosting—one and one-half cups brown sugar, – cup milk and cream, lump butter size of wal- nut. cook until it forms a soft ball, stirring constant- ly. mrs. merle r. chessman. doughnuts one cup sour milk, – cup sugar, yolks of eggs, level teaspoon soda, level teaspoon shortening, fla- voring. mix eggs with milk. flour to mix soft dough. handle as little as possible. fry in deep fat. mrs. s. l. gordon. doughnuts two cups flour, teaspoon baking powder, table- spoon sugar, egg well beaten, to which add - cup of milk, nutmeg to taste. drop in round balls into hot lard. while hot, roll in powdered sugar. - jewish cook book. sal vation army doughnuts the official recipe for the salvation army dough: nut is as follows: five cups of flour, cups of sugar, teaspoons of baking powder, saltspoon of salt, eggs, tablespoon of lard and - cups of milk. this grace church coor book late, eggs beaten together, - cup chopped nuts spread in pan. bake ten minutes and cut when warm. mrs. h. l. fletcher, gilroy, cal. date bars three eggs beaten together, cup sugar, - teaspoon salt, cup dates, cup walnuts, cup flour, tea- spoon baking powder. bake minutes and cut while war ind. jewish cook book. citron and nut drop caries five eggs beaten separately, almonds, cup wal- nuts broken, cup citron, cup brown sugar, cups white sugar, cups flour, teaspoons baking powder, level teaspoon of cinnamon and allspice. mrs. h. l. fletcher, gilroy, cal. date torte three eggs beaten separately, cup granulated sugar, tablespoons grated bread crumbs, - cup dates cut up, - teaspoons baking powder sifted with sugar, add whites of eggs last. bake about to minutes. serve with whipped cream. mrs. c. l. houston. sour cream coories one cup thick sour cream, cup butter, - cups sugar, - teaspoon soda; add flour enough to make stiff dough for cookies. mrs. annie nimms brown. grace church cook book sour cream coories one cup sour cream, cup butter, cups dark brown sugar, eggs, teaspoon soda sifted in - cups flour, cup walnuts, vanilla. drop in spoonfuls in buttered pan. mrs. s. sovey. nut torte six eggs, - cups sugar, - large cup flour, teaspoon baking powder, – cups ground walnuts. beat yolks of eggs till very frothy, add sugar and beat minutes, add flour and baking powder, beat well, add nuts, then fold in stiffly beaten whites. bake minutes, about the same as angel cake. mrs. s. wilson. peter pans one-half cup equal parts butter and lard, cup brown sugar, egg well beaten, – cup molasses, - cup slightly soured milk, teaspoon cinnamon, tea- spoon vanilla. in two cups sifted flour blend one tea- spoon soda, – cup nuts, – cup raisins chopped very fine. cream butter and lard with sugar add ingredi- ents in order given, beating all thoroughly. bake in gem pans or drop on paper. - mrs. e. stark, cincinnati, ohio. cookies called shingles three cups dark brown sugar, cup lard or strained bacon fat, cup boiling water dissolve level teaspoon soda in water; little salt, flour. roll very thin, sprinkle grace church cook book with granulated sugar and cinnamon before cutting. mrs. e. stark, cincinnati, ohio. finger coo ries one cup shortening, cups brown sugar, eggs, cups flour sifted, teaspoons baking powder, tea- spoons vanilla. cream shortening and sugar, add eggs well beaten, flour and baking powder, and vanilla. cut with a knife in finger shape and bake in moderate oven. mrs. overton. fudge squares four tablespoons shortening, – cup milk, - cups flour, teaspoons baking powder, cup sugar, egg, – cup granulated chocolate, - teaspoon salt, teaspoon vanilla, cup nuts. cream shortening and sugar, and egg well beaten, add milk, sift flour, baking powder, salt and chocolate, into mixture add vanilla; pour batter into shallow greased pan. bake in moderate oven about min. when cool, cut in squares before removing from pan. | cocoanut jumbles one cup sugar, – cup butter, egg, cup cold water, cup cocoanut. flavor with lemon, add flour enough so they will drop from a spoon. after they are dropped on the baking tin, cover with the white of an egg, sweetened, then sprinkle with cocoanut. grace church cook book sugar coo ries one and one-half cups sugar, - cup lard, eggs, - teaspoon soda dissolved in tablespoons sweet milk, add salt, nutmeg and flour to thicken. rub the shortening in one cup of flour, add other ingredients. roll very thin and sprinkle with sugar, roll lightly, then cut out and bake. will keep indefinitely. mrs. e. a. higgins. cho.colate wa fer's one cup brown sugar, cup grated chocolate, cup granulated sugar, teaspoon vanilla, egg, cups flour, tablespoon water. roll very thin, cut with square cutter. bake for a very few minutes in a quick oven. put on a sheet of paper to harden. mrs. r. r. bartlett. a nise drops four eggs, - cups sugar, pint flour, sifted times; teaspoon baking powder, drops anise seed oil. beat eggs very light, stir in sugar and beat hard for – hour. when very light, stir in flour and bak- ing powder. add anise oil a drop at a time, beating hard for a minute after each drop. set aside untouched for eight or ten hours, then drop on buttered tins by small teaspoonfuls and bake a light brown. sprinkle anise seed on pan before dropping cake. mrs. h. d. thing. grace church cook book springer lie beat the yolks of eggs until light colored and thick, the whites until dry, then beat them together. add the grated rind of a lemon and beat in very gradually lb. sifted powdered sugar; lastly, add lb. sifted flour with - teaspoon salt, and teaspoon baking powder. add the flour cautiously as all may not be required. knead the dough, and cover closely and let chill for hours. then roll into a sheet - inch thick. dust lightly with flour, then press the wooden mould down very hard upon the dough, cut out the little squares with a knife and set aside on a board over night. in the morning, transfer to baking pans, buttered and sprinkled with anise seed, and bake in a slow oven to a light straw color. these are much nicer if made about months before xmas. mrs. r. r. bartlett. grace church cook book jellies and jams compiled by mrs. o. i. petersen current jelly (new method) the currents are to be washed and squeezed in the usual way, and the juice placed in a stone or earthen vessel, and set away in a cool place in the cellar. in about hours, a considerable amount of froth will cover the surface, produced by fomentation, and this must be removed and the whole strained again through the jelly bag, then weighed, and an equal amount of powdered white sugar is to be added. this is to be stirred constantly until entirely dissolved, and then put into jars, tied up tightly and set away. at the end of another hours, a perfectly transparent jelly of the most satisfactory flavor will be formed, which will keep as long as if it had been cooked. an excellent way to have good fresh jellies all the year is to can the fruit juice in season and make the jellies as required. to do this, prepare the juice as for jellies and can while hot. be sure to have put up air tight and use no sugar until you are read to make jelly. if jelly does not harden, pour it back into pan and add a few drops of carrot juice, boiling about ten minutes. grate the carrot into a cheese cloth bag. mrs. b. van dusen. grace church cook book currant and ra spb erry jelly currants, raspberries, sugar. use - raspberry juice to - currant juice. boil the juice minutes and then add heated sugar, using an equal measure of sugar and juice, and let come to a boil. put in glasses and seal when cold. delicious quince jelly six quinces, apples, sprigs rose geranium, sugar and water. cut the fruit in small pieces and put in preserving pan. cover well with water, cover and sim- mer for several hours. put in colander and drain all night. next morning strain through a jelly bag. use an equal measure of sugar and boil until it turns pink try a little on a saucer. when it thickens, dip the sprig of geranium in this and switch them about. take the jelly off and put in glasses. - quince and cranberry jelly two bowls of ground quince, bowl of ground cranberries. cover with water and let cook, drain, and proceed as in any other jelly. mrs. c. trenchard. quince conserve cook or quinces, peeled and cut in small slices, in water sufficient to cover well, until perfectly done. add equal parts of sugar; cook until it jells. pour into glasses and cover with paraffine. mrs. c. l. houston. red or black ra spberry jam one-third currants, - raspberries. wash well and grace church cook book i boil minutes. weigh to every lb. of fruit – lb. of sugar, boil all together until it thickens, when a small quantity is spread on a plate, pack in glass or stone jars and seal when cold. apply jelly with pinea pple make regular apple jelly, and when almost done, add one can grated pineapple. mrs. c. l. houston. orange and apricot jam one-half dozen oranges, basket apricots, lemons. cut the fruit in small pieces. grate the lemon peelings and throw away the orange peelings. use lb of sugar to lb of fruit. mix all together until it thickens, when a small quantity is spread on a plate, pack in glass or stone jars and seal when cold. mrs. d. smith. a pricot and pin eapple jam cook apricots until tender then put through sieve. to - cups of apricots, add – cup pineapple and cup sugar. boil until clear. bottle and seal. mrs. m. stevens. rhubarb jam one quart finely cut rhubarb, unpeeled, oranges, - lbs granulated sugar. peel oranges, remove care- fully every particle of white under skin, take out seeds, slice down each carple and remove pulp, put it with rhubarb and sugar, stir gently until sugar is melted. cook and stir constantly until reduced to jam. put away same as marmalade. mrs. w. e. broadwater. grace church cook book orange marmalade one orange, grape fruit, lemon. add cup water for each cup of fruit, let stand over night. boil minutes, measure and add cup of sugar to each cup of fruit. then boil about hours. mrs. harry trotter. carrot marmalade one lb. carrots, - lb. lemons, cups sugar, cups water. scrape and cut carrots into slices and boil with cups of water until tender. then run through a food chopper. remove the thin yellow lemon rind and cut into very thin strips. peel off the white pulp and throw away. cut the remainder of the lemons into quarters, then slices and cook with cup of water and rind for from to minutes. combine the cooked mixtures, add cups of sugar and boil until it jells as for any other marmalade. miss dorothy ariss. red pepper marmalade eighteen red peppers, put through food chopper, cover with hot water and cook minutes. then drain, cover with vinegar, adding lemon cut in fourths. cook – hour or until pulp is out of the lemon. re- move the rind, measure equal amounts of sugar, and cook until of the consistency of marmalade. mrs. john jenkins, haines, oregon. marmalade cut in very thin slices lemon, grapefruit, small oranges or large ones. measure and add equal amount grace church coor book of water. let this stand hours, then boil minutes and add equal amount of sugar. let this stand hours, then boil – hour. this makes about glasses of marmalade and uses about - qts, of sugar. mrs. j. c. boylan. grape fruit marmalade two large grape fruit, lemon. cut all into smali cubes; parts cold water; let stand hours. boil hour, add equal parts sugar; boil until clear and jells. mrs. houston. pear marmalade cut pears in dice, add i lemon, sliced thin and a piece of ginger root. measure pulp and allow cup sugar to cups of pears. cook slowly three or four hours. mrs. john tate. raisin (a french marmalade) take two medium size apples, peel and cut in thin slices. put peelings in pan with one cup of boiling wa- ter, let boil slowly for minutes. strain the juice over the sliced apples and put on to boil. when done add the juice of lemon and - cups of sugar and – cup of seeded raisins, cut fine. boil until it hardens, as for oth- er marmalades, taking care that the mixture does not burn. mrs. e. hammerstrom, astoria, ore. dry apricot marma la de cut in small pieces dry apricots enough to fill a cup, then put over the apricots a cup of cold water and let grace church cook book pan, add boiling water, cover and cook minutes after boiling begins; then add sugar and cook minutes longer. when cold, each cranberry will be embedded in jelly. mrs. a. hildebrand. cran berry sa uce one qt, cranberries, cups water, cover and let cook until berries pop open; take lid off and put in cups sugar, and cook about minutes. mrs. m. e. masterson. concord grape conserve one basket concord grapes. stem and remove seed by squeezing each grape between thumb and fore- finger, putting pulp in one kettle and skins in an other. cook pulp, strain through seive, then add skin pulp also, - can of pineapple cut in small pieces, - lb. raisins, cup walnut meats broken. cook minutes, adding equal amount of sugar. cook again for minutes and seal. e. a. p. pr une conserve three pints prune pulp, pints sugar, lb. raisins, orange cut fine. mix all together and cook about minutes. miss s. boelling. nut conserve six oranges, pared and sliced thin, lemons, juice and grated rind, lbs. seeded raisins, - lb. chopped walnut meats, - lbs, blanched almonds sliced, pt. grape juice, cups sugar. simmer all except nuts into a marmalade. add nuts, cook two minutes, and s grace church coor book seal or omit - raisins and add - cups each sliced peaches, pears and prunes and just before adding nuts, add pt. strawberry preserves. mrs. e. j. howard. harlequin conserve twenty-five peaches, red plums, lb. white grapes, can pineapple, orange, - lb. almonds, - cup sugar to each cup of fruit. dice all fruit and cook over slow fire until soft and well blended. measure fruit and add sugar. cook gently minutes; add almonds and cook very slowly for hours until thick and clear, stir frequently. mrs. elizabeth hemphill. pr une consei, ve three lbs. prunes, lbs. sugar, oranges, lb. wal- nut meats. cut up fruit and the rind of - oranges, cook and put in nut meats just short time before tak- ing off stove. peach conserve peel and cut in serving slices large peaches, oranges, lemon. boil orange and lemon peels until tender, changing the water three times, then add to fruit, then add same amount of sugar as there is fruit, using a pint measure. mrs. a. t. oliver. currant conserve five lbs, currants, and - lbs. sugar, lbs. raisins, stoned; oranges. cook currants until soft, add sugar, boil until like jelly, add raisins after they have been grace church cook book chopped, the grated rind, oranges, and pulp after is has been torn into small pieces, cook all together minutes, and seal like jelly. cherries may be used in- stead of currants. mrs. c. r. morse. strawberry conserve three lbs, strawberries after being hulled and washed one large can pineapple cut in cubes, cup broken walnuts, - lbs. sugar. cook until thick. do not use juice of pineapple. mrs. john selines. peach conserve three lbs. peaches, lbs, sugar, lb. walnuts, pack- age raisins, oranges, lemon. cut peaches, oranges and lemon into small pieces and cut raisins in half. put sugar over them and let stand over night, then add walnuts chopped and cook slowly about hours. mrs. b. van dusen grace church cook book pickles and relishes formerly compiled by mrs. e. strewmeyer and re- vised by mrs. carl knutsen spiced cran berries these are good with roast duck or game. wash a quart of cranberries and put them into a sauce pan with a half cupful of cold water. tie in a small cheese- cloth bag a dozen cloves, a dozen allspice, two sticks of cinnamon (broken); and several blades of mace; put this bag into the cranberries and water and stew all together until the fruit is broken to bits. remove the spice bag, rub the berries through a colander, add teacupfuls of brown sugar, stir over the fire until dis- solved, and set away to get cool. mrs. m. h. sanford. spiced black cherries eight lbs. cherries (seeded if desired), lbs sugar, - pint vinegar, tablespoon whole cloves, level teaspoon ground cloves. add sugar to fruit and heat slowly until sugar is dissolved, then boil quickly for a short time. just before removing from stove, add the vinegar and put into jars and seal. very nice served with cold meat. mrs. b. van dusen. spiced goose beia ries five lbs, fruit, drops oil cinnamon, lbs. brown sugar, drops oil cloves. boil all together slowly un- til thick. put into glasses. mrs. c. l. houston. grace church coor book spiced grapes ten lbs. concord grapes, lbs. sugar, qts, cider vinegar, tablespoonful ground cinnamon, table- spoonsful cloves, teaspoonful allspice, grated nut- meg. simmer grapes till soft, in just enough water to cover them. press through sieve, then add other in- gredients, and boil till consistency of catsup. miss s. boelling. spiced currants three lbs. of white sugar, lbs of ripe currants. put sugar over currants and let stand over night, put on to cook, let boil rapidly for about minutes, then add teaspoon each of cloves, nutmeg, cinnamon and allspice, and - pint of vinegar. boil about – hour or until rather thick, and then bottle. mrs. m. e. masterson. pior les one-half cup rock salt, - cup mustard, cup sugar, - gallon of vinegar. put in cucumbers as they ripen. put a weight on and set aside for a few weeks mrs. r. oliver. corn salad four dozen ears of corn, head of cabbage, cups of brown sugar, pts, of vinegar, green peppers, red peppers, tablespoon curry seed, tablespoon mustard seed. salt to taste. cook and seal. mrs. r. oliver. grace church cook book daniel webster relish six green peppers, big heads of cabbage sliced, - peck of green tomatoes, cucumbers, good sized onions. all chopped fine, pack in jar, and let stand hours. drain off all liquors and pour over the vegetables the scalding hot pickle made of: qts, cider vinegar, lbs. brown sugar, – cup tumeric powder and ground black pepper, oz. celery seed, - lb. white mustard seed, ripe red tomatoes. these should all be scalded well together and used very hot to pour over drained vegetables, when this is quite cold, add cup of the best olive oil. cover closely. mrs. wm. clark, pendleton, oregon. relish one medium dill pickle, apple, onion, table. spoon sugar, pinch salt, vinegar to taste. chop dil! pickle, apple and onion separately, add other ingredi- ents, mix well, and serve. mrs. emma odney. red and green pepper relish one dozen red peppers, dozen green peppers, onions. put all through meat grinder then pour boil- ing water over and let stand minutes then drain. take pint vinegar, tablespoon oil, cup sugar, let boil; pour over peppers and let stand minutes, then boil all minutes. very good for seasoning cream chicken or any creamed dish, also crab louis or meat gravies mrs. o. b. setters, relish one qt, onions, lbs, green tomatoes, scant cup grace church cook book peaches are tender, seal in jars. pears may be treated the same way. mrs. c. l. houston. cold catsup two heads celery chopped fine, ripe tomatoes, drain over night. cups chopped onions, cups sugar, - cup salt, red peppers, green peppers, teaspoon cloves, teaspoon cinnamon, teaspoon allspice, tea- spoon red pepper, cups vinegar. mix and put in open jar, ready for use. don’t cover up tightly. mrs. c. l. houston. tomato catsup sixteen large ripe tomatoes, medium onions, green peppers (reject seeds), - cups strong vinegar, cup sugar, tablespoons salt, tablespoons white mustard seed, tablespoon whole cloves, sticks cin- namon. cook tomatoes, onions and peppers until soft, hour; return to stove, add vinegar. put spices in a bag, cook slowly for or hours. remove bag and squeeze to extract spices. add to tomatoes, etc., bottle and seal. mrs. minna s. dunbar. grape catsup five lbs. grapes, boil and press through colander; - lbs. sugar, pint vinegar, tablespoon each of cinnamon, cloves, allspice and scant teaspoon of cay- enne pepper and - tablespoon of salt. boil until the catsup is rather thick. make prune catsup in the same way. mrs. carl knutsen. grace church coor book chill sa uce fifty ripe tomatoes, peeled and chopped; onions, green bell peppers, long red peppers, bunches celery chopped fine, gallon cider vinegar, cups sugar, tablespoon each cloves, allspice, nutmeg and cinnamon, small cup salt. cook until tender; sea! in pint jars. - mrs. c. l. houston. chicago hot pickle one qt. green tomatoes, qt cauliflower, qts onions, ripe cucumbers, small cucumber or celery, red peppers, green peppers, - cups sugar, qts, vinegar, cup flour, cup mustard, tablespoon curry powder celery seed or mustard seed to taste. salt to suit taste. mix mustard, flour and sugar with little vinegar, then cook with remaining vinegar, then scald all together. mrs. c. m. stype. pica led beets two cups boiling water, tablespoons sugar, - tea- spoon pepper, cups vinegar, tablespoon salt, cloves, pepper corns. boil beets until tender, peel and place in jars. mix sugar, salt, pepper and spices in the water, add vinegar and heat to boiling point, and pour over beets. let stand hours, before serve ing. mrs. j. tait. green tomato picca lilli eight qts, chopped green tomatoes, sweet green peppers, sweet red peppers, qt, chopped onions, cup grated horseradish. let chopped vegetables stanº grace church cook book solve - pints sugar, - pint salt, - pint dry mus- tard. pour over cut cucumbers in stone jar. mrs. j. f. howard. cucumber pickle put cucumbers in qt. jar with salt water to cover; seal when desired for use, freshen, and put in vinegar sea- soned to suit the taste. mrs. c. l. houston. oil pickles one hundred small cucumbers, pint chopped onions, ounce celery seed, - ounce caraway seed, - pint salad oil, ounce mustard seed. cut lengthwise the cu- cumbers, salt well and let stand over night. mix in- gredients, pour over cucumbers and when well mixed fill pint jars and pour cold vinegar in to cover. mrs. h. l. hutchen, calif. green tomato picr le twenty large green tomatoes, onions, green pep- pers, red peppers, small head of cabbage, small head of celery, tablespoons mustard seed, tablespoons grated horse radish root, tablespoon worcestershire sauce, teaspoon allspice, teaspoon ginger, teaspoons cinnamon, cup brown sugar, - cup white sugar. cut tomatoes and onions fine and sprinkle with cup of salt, let stand hours; drain and put on to boil, well covered with vinegar, adding other ingredients. boil or hours. mrs. e. hammerstrom. grace church cook book ripe, tomato conserve remove skins from ripe tomatoes. cut, weigh, allow- ing - lb. sugar to lb. of tomatoes, add juice of lemons and oranges, level teaspoon cinnamon, - teaspoon cloves. cook until thick, when nearly done. add cup seeded or seedless raisins and cup nuts. mrs. j. f. howard. green tomato sweet pickle slice green tomatoes and put salt on, let stand over night. drain well in a colander or bag, scald with boiling water until light in color. best way is to put on back of stove until light in color. make a pickle of cup vinegar to cups of water and cup sugar, spice to taste, cloves, allspice, pepper, cinnamon, bay leaf, celery seed. heat tomatoes in pickle and seal. put spices in bag while heating pickle and remove before sealing. mrs. j. f. howard. sour sweet pickle three qts, vinegar cups sugar, qt water, cup salt. boil up good. wash small cucumbers and pack in jars, put in sliced onions a few pieces of horse radish, - bay leaves, or chili peppers, teaspoon black peppers, teaspoons mustard seed, teaspoon celery seed, teaspoon whole allspice, a few cloves and a little dill to each qt. jar. pour hot vinegar over it and seal. - u. m. grace church cook book the syrup. the theremometer may be read easier if it is fastened to the kettle by the hook on the back of the case. if a black scum appears on the surface, do not disturb it until it gathers into a bunch, then care- fully remove it by using a spoon and do not disturb the syrup. while the syrup is cooking, prepare the slab by wash- ing it with a damp cloth. do not dry it and never grease the slab when making fondant. place the bars in position. if you use a platter instead of a slab, it must be ice cold. - when the thermometer registers (remember to make the correct allowance if your thermometer does not register in boiling water) remove it quickly, see that your way is clear, lift the kettle off the stove and carry it to the slab, taking great care not to shake the syrup. pour the syrup on the slab, beginning in the center at one end of the slab, pouring down toward the corner, and while doing this, keep the kettle as close to the slab as you can, and at the end, quickly tip up the kettle so that it will not drip. never allow the last of the syrup to drip out over what you have already poured on he slab. never scrape out the lettle, because these drops and scrappings will granulate, and when the syrup is cold, there will be sugared spots on top. if this should occur, they must be removed before the syrup is worked, because they would make the fondant gritty. never move the table or platter while the syrup is cooling, as this would ruin the candy. allow the syrup to remain on the slab until cold. test it by using the back of the hand, as it is more sensitive than the palm. when the syrup is cold, it is ready to be worked. then it should be as smooth as glass. memorandum memorandum . memorandum memorandum memorandum index soups page page bouillon … z clam and tomato bisque beef bouillon .................... ... oyster soup ........................ vegetable soup .................... . turkey bone soup ............ scotch vegetable soup … chicken soup … vegetable soup … green pea soup ................ beef soup … split pea soup …..... mutton soup ........................ cream of pea soup ............ ox tail soup .................... ... pea pod soup .................... quick bean soup … puree of dried sweet bean soup ............................ peas … black bean soup … cheese soup ........................ lamb broth .…. a novel and delicious beef tea … ... soup .................................... pimento bisque … - salmon soup … potato soup ........................ vermicelli soup …... cream of potato soup ...... chicken gumbo .…. corn soup ........................ ... white soup …............ cream of corn soup ........ chili bisque ........................ corn chowder … cream stock …......... cream of celery ................ vegetable stock ................ celery soup ........................ to serve with soup asparagus soup ................ bread ball ...................... cream of asparagus force meat for turkey soup ........…........................ soup .................................... onion soup ........................ bouillon …...... carrot bisque .................... tomato bisque .................. cream of carrot soup ...... croutons ................................ clam nectar … imperial sticks .................. clam mousse … pulled bread ...................... cream of spinach soup - cream of tomato soup .... clam chowder … rice tomato soup ............ clam broth ........................ asparagus soup ................ clam chowder .................... clam chowder ..…. - the incoln county union of women’s clubs cook book lincoln county home for the a.g.ed photo by lindsay bread, biscuits, muffins and doughnuts "bread, the very staff of life, the comfort of the husband, the pride of the wife.” yeast bread % guarts of flour and tablespoon of salt sifted together. * quart of new milk scalded and cooled. yeast cake dissolved in cup of tepid water. add taplespoon of sugar or honey to this. mix flour and liquid together and knead well. cover and put to rise over night in a warm place. in morning knead, shape into loaves and let rise to twice its bulk. bake in oven hot enough to brown in minutes and continue for nearly an hour. if desired, nuts and raisins may be added at second knead- ing, and / rye or graham may be used in place of all white flour. mary g. h. fullerton. yeast rolls cup of milk—scald and cool. yeast cake dissolved in warm water. tablespoons of melted butter or lard. tablespoons of sugar. teaspoon of salt. cups of flour–add a little at a time. let rise hours in a warm place. make into rolls and let rise % hour, then bake in a quick oven about minutes. mrs. hadley h. kuhn. graham muffins cup of graham meal. teaspoon of cream of tar- cup of flour. tar. teaspoon of soda. a little salt. egg. shortening the size of an egg. cup of sour milk. anne m. parsons. cheese biscuits cups of sifted flour. teaspoons of baking powder. teaspoon of salt. sift these ingredients twice and work in tablespoons of shortening and % of a pound or cup of grated cheese. add cup of milk slowly. cut for biscuits or sticks, and bake in a hot oven. very nice for a salad course or with coffee. good re-heated. geneva. e. king. shreddied wheat bread quart of sweet milk scald- a little salt. ed. yeast cakes dissolved in a tablespoons of sugar. small amount of water. tablespoons of melted but- shredded. wheat biscuits ter. rolled fine. flour to knead and raise over night. rena. crowell. ºf spoon bread quart of scalded milk. tablespoons of melted but- / cup of corn meal. ter. %. teaspoon of baking pow- teaspoon of salt. der. teaspoon of sugar. eggs. stir corn meal into scalded milk and cook until thick. then add egg yolks, baking powder, salt, sugar and, lastly, stiffly beaten egg whites. bake minutes in buttered casserole at degrees f. gladys s. farnham. v soups “now good digestion wait on appetite, and health on both.” bean soup –from a spanish inn boil until nearly tender enough to pierce with a pin, cups of white beans, which have been previously soaked over night in soft water. add large white cabbage, slices of streaky bacon and whole green pepper. season to taste and bring to a boil, let simmer for an hour. fried onions are added. serve in deep soup plates and, if you like, garnish each portion with a poached egg. this makes a completely balanced and satisfying meal. mrs. henry l. hall. potato soup potatoes. teaspoon of salt. pint of milk. tablespoon of butter. teaspoon of chopped teaspoon of flour. onion. pare potatoes and boil until soft. mash them and add boiling milk, onion and salt. rub through a sieve and boil. melt butter and mix with flour. add to boiling mixture. mrs. a. w. jellison. cream of tomato soup medium size can of toma- quart of milk. to. cup of flour. / of a small onion. tablespoons of butter. tablespoon of sugar. * teaspoon of salt. teaspoon of soda. cook together tomato, onion and sugar for minutes. strain, then add soda. make cream sauce by melting butter and thoroughly mixing flour with it, then add milk, % at a time, stirring to avoid lumps. cook until the raw taste is gone. just before serving, and while hot, combine by pouring the tomato mixture into the cream sauce. whipped cream may be served to top soup. mirs. a. w. jellison. cream of onion and potato soup put through a colander, cooked potatoes and from to cooked onions; both may be cold “leftovers.” have ready quart of milk thickened with tablespoons of flour, rubbed into tablespoons of softened butter and sea- soned with % teaspoons of salt and % teaspoon of pepper. add the potatoes and onions, stir until the whole boils and serve garnished with minced parsley and hard cooked eggs—sliced. edith e. mccurda. scotch barley broth pounds of shoulder of quarts of cold water. lamb minced onion. *a cup of barley. cup of diced carrot. salt and pepper to taste. cook the lamb and barley in the water for or more hours over a moderate fire, then add the onion, carrot and seasoning. cook for an hour longer, adding enough hot water to make quarts. remove the meat and serve from a separate dish. mrs. zina orne. compliments of the augusta trust company wiscasset, maine go to the wiscasset || rööer c. rice __nn co. hnc. for first class rooms real estate meals boothray harbor service region open all the year winter boarders office opposite bank solicited at reasonable rates tel. spaghetti a l’italian lb. spaghetti. can of tomatoes. % lb. grated parmesan % lb. of bacon. cheese. large onion. cut bacon in dice and fry onion with it until golden brown. add the tomatoes and lots of paprika and stew slowly and thor- oughly. have a large kettle of boiling salted water, or better, chicken soup. slide spaghetti in whole, cook until tender and drain in a colander. serve on a platter mixed thoroughly with the sauce and pass grated cheese with it at the table. virginia. a. duerr. v cheese fondue cup scalded milk. tablespoon of butter. cup of soft bread crumbs. / teaspoon of salt. lb. of mild cheese cut in egg yolks. small pieces. egg whites. mix the first ingredients, add yolks of eggs well beaten. fold in the whites of eggs beaten until stiff. pour into a but- tered baking dish, and bake in a moderate oven until baked through. serve at once. mrs. a. w. jellison. & cheese souffle % cup of milk. tablespoons of grated tablespoon of flour. cheese. tablespoon of butter. salt and pepper. eggs. heat the milk and thicken with the butter and flour. add the cheese and the seasoning. when smooth, remove from the fire, add the eggs, beaten, and turn into a buttered dish and bake brown. nellie b. pitcher. birthday cake whites of four eggs tea-spoons of cream of tarter cups of sugar tea-spoon of soda cup of butter % cups of flour cup of sweet milk cup of chopped citron juice and grated rind of lemon cream butter and sugar together and mix in usual manner; bake slowly in large angel cake tin, double this quantity will make three loaves. frosting for birthday care cups of powdered sugar teaspoons of melted butter table-spoon lemon juice add enough cream or milk to spread smoothly. mrs. george w. singer. yellow delicate care cups of sugar tea-spoon of vanilla * cup of butter tea-spoon lemon - cup of sweet milk pinch of salt cups of pastry flour eggs level tea-spoons of baking powder this is how you put it together— cream the butter and sugar, then add milk and beat, now add flour sifted with baking powder and salt, add flavoring, then add eggs, one at a time, beating each one into mixture thoroughly. eggs to be added the last thing—this is essential. bake in angel cake pan, in a moderate oven about or minutes. this cake took the $ . prize at the boston herald cooking school. mrs. kendall m. dunear. best yet candy cup of white sugar cup of thin cream cup of brown sugar - pound of butter * cup of karo syrup º cup of nut meats boil to a soft ball, or °. beat until it thickens, flavor and add the nut meats. ina a. smith. butter biscuits % cups of flour tablespoons of butter teaspoons of sugar egg %. teaspoons baking powder % cup of milk teaspoon of salt melted butter sift together dry ingredients, work in butter with finger tips, then add well beaten eggs and milk combination and pat to inch thickness on floured board. cut in rounds, brush each one with melted butter and crease rounds with case knife. fold over and bake in a quick oven ( °) for minutes. rachel hodgdon. compliments of n e w a g e n i n n ºc.sº º bººleº º: ºcº. (cook / t; : c º º º . j -º-º-º-º-º- - n n º * d ſº r º the best recipes of the best cooks in montgomery : n . º . _ . - º : : c º ſº ſº º * § ; º º c º :- ſº n . published for the benefit of the woman’s building º $olbierg ſºlemorial pital *cº. º - º- : : tº- "tº f. - º º º ºº:: kºº. º he creation and perpetuation of good will : is the biggest thought of all. beyond any dis- pute, it is the most valuable, most tangible as- set one can have, it is largely good will which makes a man or wo- man buy jewelry from us in preference to buying of a competitor. this preference is a sufficient protection against the blight of hard times. it renders one inde- pendent of wars and rumors of wars; of competition, de- pression and panic. - for years we have been furnishing our trade with high grade jewelry that have enabled us to build “good will” to weather the storms that tossed others on the rocks. a satisfied clientele always has meant more to us than a fattened purse. we'd rather make a friend than make a dollar. once yon patronize klein & son you'll realize what service and good will mean. klein & $on jewelers “uſtye &ift £ebop of Ølabama” . you get tſe best by buying * hudnuts, hominy grits or cream meal in bulk or packages hudnuts rolled oats in packages hudnuts family wheat flour × manufactured by— american hominy co. indianapolis, indiana try knox acidulated gelatine with the lemon flavor enclosed. - - fruit salad–delicious. serve on lettuce leaf with mayonnaise. three large grape fruit, can white cherries, can sliced pine- apple, small bunch crisp celery (using heart only), cup black walnut meats, tablespoons knox's sparkling gelatine. (pecans, almonds or english walnuts finay be substituted, but black wal- nuts are much better.) remove pulp from grape fruit and cut in pieces; pit cherries . and cut in half; also cut pineapple in small pieces and cut celery fine. put all in a bowl, add the juice from grape fruit, cherries and pineapple, put gelatine to soak in half cup of cold water arró dissolve by placing cup in pan of hot water ; add this to fruit and put in a cool place to congeal. this quantity serves or peo- ple generously and is delicions. original recipe. mrs. r. m. hobbie. ginger ale salad. one-half box knox's sparkling gelatine, º/, pint ginger ale, º/, pint boiling water, pint cold water, " cup crystalized ginger, % teaspon salt, v cup sugar, $ cup lemon juice, % cup chopped apple, % cup pine apple, % cup celery, / cup nuts. soak gelatine in cold water, then dissolve in hot, add lemon juice, salt and sugar, when cool add ginger ale, put on ice until it begins to thicken, then beat well and pour over chopped in- gredients. mold in a vessel and cut in squares or use individual molds, place on lettuce, garnish with a spring of parsley on top, add a teaspoon of mayonnaise. serves persons. carnation salad dressing. mix - cup of carnation milk with - cup water. mix to- gether teaspoonful salt, teaspoonful sugar, level teaspoonful mustard, and a dash of cayenne pepper. melt tablespoonfuls butter, stir in tablespoonfuls flour and the seasonings. add half cup vinegar and cook in double boiler until it thickens. remove from fire and cool. cook in a double boiler the carnation milk and water, add egg yolks slightly beaten. cool, and stir into the thickened vinegar. (this salad dressing will keep for considerable time if left in a cold place and closely covered.) - w h h s t l e ( ) hoe company a/ manufacturers and wholesale distribtuors reliable fo }twear - commerce street montgomery, alabama wholesale hardware - commerce street . n n. montgomery, alabama h. m. hobbie, pres. r. e. seibels, vice-pres. r. r. rossell, cashier c. b. boykin, asst. cashier w. j. osborne, asst. cashier . the fourth national bank capital $ , . montgomery, alabama. we solicit your business and assure satisfactory service in all our departments. downing's for rugs, shades, draperies, trunks remember also to see downing's for linoleums for your kitchen floor. downing’s knox gelatine makes dainty desserts for dainty people. fresh corn griddle cakes. one cupful scraped boiled corn; % cupfuls flour, - cupful milk, eggs, teaspoonful sugar, teaspoonful salt, % teaspoon- fuls baking powder. use cold corn that has been boiled on the cob. corn left over may be used. cut through rows of corn with sharp knife, then scrape down ears with knife so as to get corn without the husk. measure desired quantity. beat eggs light, stir in corn, then alternate milk and sifted flour, to which royal baking powder has been added, add salt and sugar. drop by spoonfuls on hot griddle, fry on both sides like grid- dle cakes, using a little more grease. serve hot with butter and syrup or jelly. mrs. chas. f. moritz. candied sweet potatoes with raisins. slice medium size potatoes and place slices in pan. cup sugar, tablespoon butter, º/, cup sultana raisins, water to come to top of slices. boil on top of stove until slices are tender and clear, and sy- rup thick. slightly brown inside oven. annie j. bullock. canned string beans. the beans should be fresh and tender and well assorted. string and wash thoroughly. a small pod of red pepper at the bottom of each jar will add to the flavor of the product and aid in its preservation. s pack the beans in the containers which have been previously sterilized. fill with cold water to which has been added a level teaspoon of salt and one of vinegar per quart. put the rubber in place and adjust the cap loosely. place jars in the canner and cover with cold water. sterilize for three hours in boiling water, counting from the time the water began to boil. add hot water to the bath when necessary. at the end of three hours hard boiling, remove from fire and tighten caps. invert the jars and return to the bath until it cooks. remove, wrap in paper to prevent bleaching, and store in cool place. - clauselle hood. w h i s t l e ( ) give the growing children knox gelatine. newport muffins. one cup sweet milk, tablespoon melted butter, tablespoon sugar, pinch of salt, teaspoons royal baking powder, flour enough to make batter like cup cake. bake in hot oven. mrs. s. h. westcott. surprise rolls. make a rich dough of pint of flour, teaspoon royal baking powder, salt, tablespoons shortening and milk enough to mix. mince cooked ham or chicken, season highly and mix with a little butter, so that it can be made into a roll about the size of little finger. if preferred a can of underwood's deviled ham can be used. roll out dough thin and cut with biscuit cutter. wrap the roll of meat in each piece of dough, be careful to keep shape and bake in hot oven. mrs. a. j. brame. baltimore corn bread. two cups waterground corn meal, cup flour, % teaspoon salt, teaspoon royal baking powder, small pinch of soda ; sift to- gether, then add one well beaten egg, vá pint buttermilk. render slices of bacon, pour into batter while hot. bake in a moder- ate oven. mrs. james w. ozier. beaten biscuit. to pound flour add ounces lard, teaspoon salt, mix with ice water very stiff. beat or roll until the dough is perfectly smooth. bake in a moderate oven. mrs. e. t. cook, sr. carnation biscuits. one quart flour, level teaspoonful salt, heaping teaspoonfuls baking powder, large tablespoonful butter or lard, tablespoon- fuls carnation milk, tablespoonfuls water, or enough to make soft dough. . sift flour, baking powder, and salt, into a bowl. rub in with the hands the butter or lard until well mixed. add carnation milk and water. roll out about half an inch thick, cut and bake in a quick oven for minutes. the secret of success in biscuit making is to have the ingredients cold, the mixture put together rapidly, and the oven the right temperature when biscuits are entered. w h i s t l e ( ) knox gelatine is guaranteed to please or money back. pine apple layer cake. eight eggs, leaving two whites for icing, % cups sugar, % cups flour, cup butter, rounding teaspoons royal baking pow- der. bake in layers, using orange coloring in half if desired. make cooked icing, drain pineapple, and spread with icing be- tween layers, using the plain icing over the top. mrs. r. v. turner. jam cake. one and one-half cups of butter, cups of sugar, cups of flour, eggs, cups of jam, tablespoons of cinnamon, tablespoons of spice, tablespoons of cloves, tablespoons of nutmeg, small tea cup of sweet milk, teaspoon of soda. bake in a moderate oven. mr s. t. b. stone. alabama corn starch cake, one-half pound corn starch, %pound flour, pound butter, pound sugar, eggs, teaspoon cream of tartar. sift corn starch and flour together into a batter made by cream- ing the butter with the sugar until very light and stirring the eggs one at a time and a teaspoonful cream of tartar dissolved in a little water. when mixed a half teaspoonful of soda is stirred into the batter and almond extract is used for flavoring. this mixture is baked in flat biscuit pans and when cool is cut into squares and iced. mrs. leonel weil. one egg cake. one egg, % cup sugar, cup sweet milk, % cups flour sifted be- fore measured, heaping tables poon snowdrift, % teaspoon salt, teaspoons royal baking powder, teaspoon vanilla. cream butter and sugar, add whole egg, beat quickly. add flour and milk in portions. beat smooth, ald rising, salt and flavoring. bake layers. w h i s t l e ( ) knox gelatine makes desserts, salads, candies, puddings, ices, etc. pecan date cake. one cup pecans, cup flour, cup stoned dates, teaspoonful royal baking powder, cup sugar, whole eggs, teaspoonful vanilla. - chop nuts coarsely and put aside in a bowl. measure dates after being stoned, cut with scissors, and mix well with nuts. beat eggs very light, add sugar, and beat again until batter is thick and lemon-colored. add sifted flour, nut and date mixture, vanilla, and last baking powder stirring carefully. pour into deep layer pans and bake in a very moderate oven. line pans with wrapping paper, first greasing, as the cake comes out more readily. put layers together with jam, jelly or icing. use either chocolate or white icing. cake can also be baked in flat biscuit pan, iced, then cut in blocks. - mrs. sidney g. weil. date cake. one tumbler sugar, tumbler chopped pecan nuts, package dates cut and floured, heaping tablespoons flour, teaspoon royal baking powder, beaten eggs, mix sugar and eggs, add flour, baking powder, dates and nuts, lastly any flavor. bake in shal- low pans. japanese fruit cake. dough—the whites of eggs, cup of butter, cup of sweet milk, cups of sugar, cups of flour, teaspoon of royal baking powder. mix and bake in four layers. filling: yellows of eggs, % cups of sugar, cups of cocoanut (grated) pound of raisins, cups of nuts. one cup of wine or % cup of water. beat the eggs and sugar together, then add wine or water and cocoanut and nuts and raisins in order and cook slowly until thick and put between lay- ers and on top. next day ice the cake. icing—two and one-half cups sugar, cup of water, eggs (white.) • mrs. w. t. foster, georgiana, ala. w h i s t l e ( ) see that the name k-n-o-x is on each package of gelatine you buy. - ** * * - raisin or spice cake. one cup butter, cups sugar, pound raisins, cups stewed ap- ples, teaspoons cinnamon, teaspoon cloves, teaspoon nutmeg, teaspoons soda in warm water, % cups flour. add nuts if you wish. - - mrs. j. t. mapes. white cake. whites of eggs, cup of butter, % cups flour, cup sweet milk, level teaspoon royal baking powder. - - cream butter and sugar well, sift flour and baking powder to- gether, then add cup of flour to the creamed butter and sugar, % of the milk, then add more flour and balance of milk. have whites beaten to stiff froth and add to the batter. this makes a beautiful cake, baked in deep pan with center tube or it can be made in an oblong biscuit pan. when done and cold, cut into divisions and put together with cocoanut icing, chocolate, or lem- on cheese. mrs. james pinckard wood, sr., troy, ala. feather cake. three cups of flour, cups of sugar, tablespoons of butter, cup of milk, teaspoons of royal baking powder. - mrs. j. s. bentley, hurtsboro, ala. prince of wales cake. - y whites of eggs, cup of sugar, % cup butter, º/, cup milk, cups flour, teaspoon royal baking powder, mix and bake in layers. . . . . . . ; dark part—yolks of eggs, cup of sugar, v cup, butter, cups flour, v cup sweet milk or water, teaspoon royal baking pow- der, wine glass of wine or grape juice, cup of molasses. spice with cinnamon, cloves and spice and nutmeg, teaspoon each, put together, with icing. . . . w h i s t l e ( ) knox acidulated gelatine–no bother—no trouble—no squeezing lemons. “, caramel filling. two and one-half cups granulated sugar, cup butter, % cups sweet milk. . . . - put all in sauce pan and cook until a soft ball forms when dropped in ice water. stir constantly from the bottom. if it should curdle a pinch of soda will restore it. when done beat vigorously for a few moments, flavor with vanilla and use with and good layer cake recipe. mrs. r. m. hobbie. silver cake. whites of eggs, cups sugar, cups flour, cup shortening, spoons royal baking powder, teaspoon salt, % cup water. cream sugar and shortening, add water and flour beat, then the whites beaten to a froth put together with any kind of filling you like. - : cho.colate cake. - - take a half cup of butter, cream it thoroughly, then add one cup of sugar, cream it together, add the yolks of three eggs, half cup of sweet milk, mix all well, add the beaten whites of the three eggs, teaspoon of vanilla and two cups of flour with one teaspoon of royal baking powder. bake in three layers. chocolate filling.—one square of bitter chocolate, scant cup of sweet milk, one scant cup of sugar and the yolk of one egg, boil all together until as thick as jelly, add teaspoon of vanilla flavor. - . icing—whip the white of egg until stiff, add teaspoons xxxx confectioners sugar and a teaspoon of lemon juice, spread on cake. e * mrs. mary c. nation. white cake. * . . eleven eggs (whites only), cup of butter, cups of sugar, cup of milk, cups of flour, teaspoons of royal baking pow- der. mrs. j. s. bentley, hurtsboro, ala. w h i s t l e ( ) knox gelatine is economical—four pints in each pack- age. sauces, pickles, preserves. spiced figs. are made by much the same process as preserves. to eight pounds of sugar add one pint of vinegar and two quarts water, using whole spices. peel fruit, twelve or fourteen pounds, add to syrup and cook hours. seal hot. mrs. charles l. gay. spiced (sloe) plums. two quarts plums, cup vinegar, cups sugar, cover plums with cold water, bring to a boil; boil slowly % hour. pour off water (water may be used for jelly) add ingredients to the plums, also ground spice to taste and cook till thick. seal while hot. . jean fitzpatrick. phlum sauce. to each pound of plums add pound sugar, cook until juice begins to thicken, then add pulverized cinnamon to taste. this is a delicious condiment for fresh meats and fowls. if plum jelly is desired, strain sauce through colander and put into jelly molds. the molds should be covered with white tissue paper (to pre- vent mould) before putting on tops. - * - mrs. james pinckard wood, sr., troy, ala. fig preserves. peel peck figs, leave stems; cover figs with water, put in cup lime, let stand minutes. put cup sugar in large pan of water, let figs come to a boil. strain figs through a sieve, wash in clear water. add lb. sugar to lb., fruit, slice lemons, let boil un- til figs are tender, remove them and let syrup cook until thick. miss bettie allen. w h i s t l e ( ) preface one of the first means of raising funds for a club house was the publication of "the club) house cook book” in by mrs. j. h. burger and mrs. p. w. mckenzie, a small volume containing favorite recipes of club members. thanks to the generous support of the club the limited edition was soon exhausted and there has been a continuous demand for another. to meet this demand the “home economics section” has compiled this volume, an enlargement and it is hoped an improvement on the original. it contains recipes, all of which are vouched for by club members. ceeds from its sale will be used to equip the kitchen of the club house. the pro- mrs. j. h. burger, chairman mrs. w. w. ferguson mrs. n. c. fonda mrs. c. s. shumway mrs. a. v. a. mcharg mrs. montague castle mrs. c. h. sunderland mrs. w. l. coursen mrs. f. e. winter mrs. e. h. codding committee. soups rich soup stock add or pound of beef liver in making soup stock. it im- proves both flavor and color. skim when it first begins to simmer. never boil soup stock fast; simmer it. mrs. c. b. allen, fine bouillon, chef wiley's chicken, large cloves qts. canned tomatoes celery lbs. lean beef egg whites, and shells onions, large bay leaf. boil good sized chicken, having quarts chicken stock when finished, add tomatoes and lean beef cut in small pieces, add onions, celery, tiny piece bay leaf and cloves (stuck in slices of onion). cook this hours and then let cool. add egg whites, beaten stiff, and the shells, let come to a boil and boil hard minutes, then simmer gently hour. strain slowly through two thicknesses cheesecloth. mrs. n. c. fonda. eggs chicken soup chicken medium onions tb. butter / tb. flour cream. boil chicken and onions until right strength; strain. melt butter, add flour, pour soup slowly over mixture, stirring all the time; let thicken. when right consistency, pour on well beaten eggs. when ready to serve, add a little whipped cream on each plate. mrs. j. h. burger. chicken gumbo soup / lb. raw ham / lb. onions tomatoes oz, rice oz. green peppers qts. chicken broth oz. butter lb. knuckle of veal. doz. pieces okra make broth of chicken and veal. cut ham in small pieces, cut onions small. put the butter in a sauce pan on fire and when very hot add onion and fry light yellow, add ham, fry together, then add green pepper, tomatoes, chicken and veal broth. if to serve jellied, cook okra in soup before straining. mrs. n. c. fonda. french onion soup qt. white stock butter (chicken or veal) tb. parmesan cheese. or onions, medium size fry onions sliced thin, in butter, until golden brown; add them to fish oyster chops pt. oysters, drained and heaping tb. cracker crumbs chopped tb. butter yolk of egg salt and pepper. roll soft in croquette shape; dip in cracker crumbs and fry in hot lard. mrs. n. c. fonda. oyster cutlets pt. oysters tb. flour milk salt, pepper, paprika and tb. butter onion juice yolks of eggs. chop oysters and bring to the boiling point. drain, measure liquor and add sufficient milk to make pint. return to fire and add butter, flour, to make thick paste. add chopped oysters and cook one minute. add seasoning, remove from fire and add egg yolks; then heat a second time; do it quickly or it will curdle. cool mixture, form into cutlets, roll in egg and crumbs and fry in hot fat. mrs. n. c. fonda. oysters in scallop shells large oysters salt, pepper tb. thick cream sauce bread crumbs lemon juice britter. drain oysters; bring liquor to boil and blanch oysters. cut them in half; strain liquor in white sauce and boil until reduced, then add lemon juice, salt and pepper. brush the inside of or scallop shells with butter, coat them with bread crumbs; distribute oysters equally and add prepared sauce; cover lightly with bread crumbs and bake in quick oven. serve at once. mrs. c. b. allen, russian patties pt. oysters / tb. vinegar tb. butter / tb. lemon juice / tb. flour yolks eggs / c. chicken stock tb. horseradish / c. cream tb. capers. salt and pepper parboil oysters, drain and reserve liquor; there should be / cup. make sauce of butter, flour, stock, oyster liquor and cream; add to yolks of eggs, return to double boiler, add seasoning and oysters. heat and fill patty shells. mrs. w. l. coursen. salt mackerel soak mackerel hours, changing water once. then put in pan and garnish the bottom of each with either chopped parsley, truffles, mushrooms or green peas. place in a baking pan filled with hot water; cover with oiled paper and bake in a moderate oven of an hour, or less, until firm in the centre. serve with cream, lobster or shrimp sauce. mrs. n. c. fonda. filet of sole with shrimp and oyster sauce or filets butter shrimp salt and pepper oysters white sauce butter baking dish from which it can be served ; lay in filet, put small amount butter on top, and salt and pepper; put another filet on top of first one with butter and seasoning and so on until filets have been used up; bake minutes in hot oven. sauce: make white sauce, put in a few shrimp which have been boiled and carefully shelled; a few small oysters, drain thoroughly and heat slightly before adding to sauce. pour sauce over filets and serve immediately. mrs. g. a. ludin. sole normande sole glass white wine mushrooms white sauce - muscles egg yolks. butter, pepper and salt videz, enlevez la peau du dos, essuyez, mettez dans un plat qui aille au feu avec un bon morceau de beurre, sel, poivre; rangez autour, des têtes, de champignons et douze à dix-huit moules que vous faites ouvrir en les passant dans une eau bouillante et séparez de leurs coquilles ; mouillez avec une partie de l'eau des moules et une verre de vin blanc; lorsque la réduction est à point, couvrez le tout d'une sauce blonde que vous liez avec deux jaunes d'oeufs et finissez de cuire. mme. a. berthier. eggs salmon loaf can salmon tb. melted butter / c. bread crumbs. salt and pepper to taste shred salmon and mix with butter which has been beaten light. beat eggs and mix with bread crumbs. combine mixtures and put in buttered mould and steam one hour. serve with the following sauce: sauce: c. milk oil from salmon t. cornstarch tb. butter pinch of cayenne. let milk, oil and butter come to a boil and then add cornstarch. beat egg lightly and then add to first mixture with pinch of cayenné and a little lemon juice. mrs. porter r. lee. egg place on top of chops, basting often. if chops do not cook fast enough, take apples off and place around chops. baste often. mrs. n. c. fonda. mock duck pork tenderloins small piece salt pork poultry dressing little cream. cut pork down the side, not through, and fill the slit with poultry dressing. fold together, wind with string or sew. place in pan on top of small piece of salt pork and bake to hour. make brown gravy and add a little sour or sweet cream. beef may be used in place of pork. mrs. c. b. allen. haasen pfeffer (stewed rabbit) pair rabbits tb. butter (heaping) vinegar tb. drippings bay leaves flour pepper honey cake. cloves skin and clean rabbits; cut in pieces and wash thoroughly. salt and put in earthen pot and cover with vinegar; add bay leaves, pepper and cloves; cover and let stand over night. melt butter and drippings; drain rabbits, sprinkle with flour and brown on all sides. then add a little of the vinegar in which one honey cake has been soaked, cover and boil slowly one hour. mrs. c. otten. rabbits southern style pr. rabbits onions tb. ficur tb. dripping salt, pepper have rabbits skinned at butchers, let stand hour in cold water to which cup salt has been added. dry, cut in sections and place in deep bread pan, put tablespoons dripping in pan on stove to heat, put layer of rabbit in pan with seasoning, cover with sliced onion. sprinkle flour over onion, add small pieces of drippings and so on until rabbit is all used. have a layer of onions with good sprinkling of flour on top. pour cups cold water in pan and cook in slow oven for hours. baste and add more water if necessary. mrs. e. p. cunningham. canard aux olives duck flour olives herbs butter and bacon pepper and salt stock or water wine. faites revenir votre canard dans la casserole avec du beurre et du lard coupé en dés; lorsque le canard a une belle couleur, retirez-le ; faites un roux leger, avec un peu de farine, mouillez de bouillon ou d'eau, sel, poivre, bouquet garni. lorsque votre canard est environ à moitié cuit, mettez vos olives, des rondes de préférence, et sans les golden brown; remove to hot dish. add a little more butter to pan, make a brown roux with tablespoon flour and thin down with sour cream; season with salt and pepper. pour sauce around the escaloppes and garnish with slices of lemon. very fine and a quick dish when you come home from a club meeting. mrs. c. b. allen. veal birds veal cutlet onion / lb. salt pork lemon. have cutlet cut thin and cut off all skin and bone and cut in pieces about inches by inches. chop of the salt pork, also meat trim- mings of cutlet in meat grinder and add to a fine bread dressing seasoned with onion and lemon juice. spread pieces of veal with a thin layer of dressing. roll and tie with string. roll in egg and cracker meal and fry in butter and the grease from the remainder of the salt pork or any frying grease. mrs. w. s. beers. sausage meat lbs. fresh pork, fat and lean, oz. black pepper ground / oz. sage oz. salt tb. sugar. mix well together with the hand, and pack in pan. cut in slices to fry. mrs. e. s. lott. lamb kidneys doz. fresh lamb's kidneys tb. butter tb. worcestershire sauce cracker dust or crumbs. t. dry mustard skin kidneys and cut half open; take out white center. soak a while. drain, wipe dry; mix well worcestershire sauce and mustard, cover kidneys with it, roll in cracker dust or crumbs and broil about minutes; add butter to remaining sauce; heat thoroughly and serve around kidneys. mrs. n. c. fonda. meat loaf / lb. chopped beef salt and pepper lb. veal paprika / lb. chopped pork grated juice large onion / loaf bread (small) bacon drippings can tomatoes (small) cents worth soup vegetables, egg, beaten cut fine. moisten meat and bread with the juice of the tomatoes, add egg, seasonings and onion juice and pack in bread pan. spread on top a thick coating of bacon drippings, the thick part of the tomatoes and the soup vegetables. put pan containing meat in a pan of hot water, cook / hours. take out loaf and brown in roasting pan with the vege- tables, basting often. make a brown gravy of the mixture left in pan, strain and serve. mrs. n. c. fonda. blanquette of veal / lb. veal parsley, bay leaf carrot . tb. flour tb. butter t. lemon juice egg yolk mushrooms or chopped tb. cream truffles if desired. onion cut veal into square pieces and brown in saucepan with lard. add enough water to cover, salt, pepper, onion, carrot, parsley and bay leaf and let simmer hours. put in another pan butter and flour, moisten with a little juice from the veal and let simmer. add to the sauce the egg yolk, lemon juice and cream. add to the meat. mushrooms or chopped truffles may be added. mrs. n. c. fonda. pressed meat (mrs. fulton) lb. lean beef (chuck) c. of the stock lb. veal tb. bread crumbs. lb. pork (shoulder) cut meat in pieces and boil until very tender. shred and add stock and bread crumbs. mix well and pack in bread pan. slice when cold. can also be sliced thick, dipped in crumbs and fried. mrs, e. h. codding. chop suey (mrs. fulton) lb. pork shoulder flour lb. veal from leg (or cutlet) t. salt (scant) tb. butter can mushrooms (may be left large onion, sliced out) plain boiled rice c. celery, cut fine. cut meat in small pieces and fry with onion in butter until brown; add flour, stirring in well. cover with hot water and simmer quite a while; add salt. ten minutes before serving, add mushrooms and celery. serve with rice. mrs. e. h. codding, american chop suey ( portions) large onions salt butter pepper · lb. round steak, ground package spaghetti. can tomatoes smother onions in butter, add steak, tomatoes, salt and pepper and iet simmer for or minutes. have ready spaghetti cooked in salted water and drained. mix alltogether, and serve hot. mrs. c. b. allen. sweetbreads and fresh mushrooms (chafing dish) (mrs. bell) pair sweetbreads mushrooms tb. hot butter soak sweetbreads in cold water; cover with boiling water, salted, and let boil three minutes, then simmer minutes. cool and cut in small cubes. sauté in butter with sufficient mushroom caps, peeled and broken in pieces, to make, with the sweetbreads, / cups. sauce/make in blazer: c. flour (tb.) tb. lemon juice c. butter egg yolks, beaten, diluted / c. cream with: / t. salt c. sherry, if desired. % t. pepper make sauce of first ingredients and add mushrooms and sweet- breads, then lemon juice, beaten eggs and sherry. serve in patty shells or sunshine golden flakes. mrs. j. h. burger. left-over meats chicken hollandaise (mrs. bell) tb. butter / t. paprika t. onion, chopped fine / c. chopped celery tb. flour / c. cooked chicken (cut in / c. chicken stock cubes) / tb. lemon juice tb. pimentoes, cut fine t. salt egg yolks, beaten. cook onion in butter until yellow; add flour and chicken broth gradually. stir until mixture thickens, then add lemon juice, salt, paprika, celery, chicken and pimentoes. when boiling add egg yolks and cook one minute. serve on buttered graham toast. mrs. j. h. burger. chicken timbales tb. butter tb. chopped parsley c. stale bread crumbs c. milk salt c. chopped cooked chicken pepper. melt butter, add crumbs and milk and cook minutes, stirring constantly. add chicken, parsley and eggs slightly beaten. season with salt and pepper. turn into buttered, individual moulds, filling full. set moulds into pan of hot water, cover with buttered paper and bake minutes. serve with bechamel sauce. mrs. w. r. coursen. eggs lamb a la creole green pepper, chopped fine c. strained tomato / small onion, chopped salt and pepper tb. butter c. cold lamb, cut in small tb. flour pieces. cook pepper and onion in butter for five minutes; stir in flour. add tomato and cook until mixture is smooth; season; turn in meat. mrs. a. cady. vegetables fried savory potatoes slice boiled potatoes and fry each slice a delicate bown in a larded sauté pan. when all are ready and seasoned with salt and pepper, sprinkle over the panful grated american cheese or parmesan cheese. let stand over the fire long enough to melt the cheese. serve at once. french fried can be served the same way. mrs. n. c. fonda. egg potato puffs c. cold mashed potatoes tb. baking powder, heaping c. sweet milk c. flour salt to taste. add milk to potatoes, tien well beaten egg, salt and flour and baking powder sifted together. mix well. drop small spoonfuls in hot lard as you would cook crullers; do not make puffs too large. fine served with cold meat. mrs. c. b. allen. eggs potato. cake / doz. potatoes, medium size t. salt tb. flour, heaping peel and grate the potatoes. stir in the yolks of the eggs and flour and salt. beat the whites very stiff and fold in just before baking. fry on griddle in very hot lard and butter in small cakes. serve very hot with meat or with stewed fruit. miss henriette brandes. sweet potato and apple fry apples; candy in sugar and butter. brown sweet potatoes in butter alternate in baking dish with butter and sugar on potatoes. bake and serve hot. miss glenn codding. eggs corn pudding large ears of corn c. milk salt and pepper to taste tb. flour t. sugar. cut corn from cob. mix flour and milk. stir together. pour pan, dot with butter and bake minutes. mrs. a. g. newmark. in corn on toast (mrs. bell) / tb. butter pt. cream tb. chopped onion salt / c. corn paprika cook onion in butter two minutes. add corn, cream and spices and simmer five minutes. pour on toast. mrs. j. h. burger. corn fritters: t. baking powder / can corn " egg c. milk. c. flour drop from spoon into frying pan of hot lard. fresh corn may be used. mrs. p. w. mackenzie. eggs sweet green corn pudding ears com, medium size / c. sugar / pt. milk c. flour t. salt. scrape and grate corn from cobs and add remaining ingredients. bake about three hours slowly; after baking about half hour, stir to prevent corn settling. mrs. t. w. greenslitt. egg tb. melted butter salt corn fritters c. corn tb. flour mixed with little milk. mrs. m. j. van tassell. mock oysters / can corn t. baking powder / c. milk c. flour salt, pepper. drop from teaspoon on a hot buttered griddle. mrs. c. b. allen. egg spanish rice c. rice can tomato onion tb. green pepper. mince onion and green pepper. put rice, tomato, onion and green pepper in a baking dish. cover with slices of bacon and bake in oven. mrs. c. b. grimes. red cabbage head red cabbage (medium c. vinegar size) / c. sugar large apple tb. butter. slice cabbage fine as for cold slaw; put on the fire in a large pot of boiling water, salted, and let boil to hours. when it is almost done, remove with a ladle all the water not necessary to keep the cab- bage moist. add apple cut into or pieces, vinegar, sugar and butter. boil all together until the apple has become incorporated in the sauce. miss h. brandes. lentils ( portions) c. lentils onion, medium size t. salt (small) tb. bacon fat. soak lentils for or hours. put on fire with fresh cold water and let come to a boil slowly. drain in a colander and return quickly to the pot with fresh boiling water and salt; simmer until tender, / to hours. chop onion and cook in bacon fat until thoroughly done, taking care that it does not get too brown. when the lentils are done, pour off all but enough water to keep them moist; add the cooked onion, and pepper and salt to taste. or slices of bacon cut into dice and fried may also be added. lentils should be whole, no skins broken. miss henriette brandes. or okra a la creole doz. large okra green pepper / c. tomatoes large onions, sliced tomatoes, sliced tb. butter. melt butter, add onion and let brown; then add okra sliced and green pepper cut in small pieces; let simmer about minutes. then add tomatoes and cook together for about minutes. served with rice makes a delicious vegetable. mrs. o. hunsdon. onions au gratin cut onions, preferably bermuda, in thick slices, parboiling in salted water. arrange in buttered dish with plenty of bread crumbs, salt pepper and bits of butter, with top layer of crumbs. mix a generous quantity of grated cheese (parmesan and dairy make a good combina- tion). do not spread the cheese over the bread crumbs, as the cheese will become too hard. mrs. a. cady. spinach croquettes boil quart spinach, chop fine; press through a purée sieve and mix with : tb. butter tb. grated cheese. tb. flour when cool enough make into croquettes, roll in bread crumbs ; then in beaten egg, then again in bread crumbs. fry in deep lard; cirain on soft paper placed on hot plate. mrs. e. c. merrill. harvard beets doz. small beets / tb. cornstarch / c. sugar / c. vinegar. cook beets; remove skins and cut in fancy shapes. cook sugar, cornstarch and vinegar together five minutes; pour on beets and let stand one hour. just before serving add tablespoons butter. mrs. j. h. burger. mushrooms bread crumbs melted butter onion juice stuffed mushrooms worcestershire sauce salt, paprika chopped parsley green peppers if desired. french dressing with garlic make french dressing with one part vinegar and lemon juice, salt, pepper and paprika to taste. yolk of hard boiled egg small slice dry bread mustard garlic. rub egg yolk with mustard; rub bread with garlic. now add gradually the french dressing, mixing well with a silver fork; when thoroughly mixed put through a sieve, and bottle. always shake well before using. should be like an emulsion. mrs. n. c. fonda. creamy french dressing sift into a small bowl / teaspoon of salt, teaspoon of paprika, a few grains of cayenne, add tablespoons of lemon juice, cup of olive oil. beat until slightly thickened then fold in tablespoons of heavy cream, continue beating until creamy. use at once. mrs. n. c. fonda. chiffonade dressing tb. chopped parsley t. paprika tb. chopped pimento tb. olive oil t. chopped onion or shallot / t. black pepper hard boiled eggs, chopped t. salt t. capers tb. vinegar. put in glass jar; chill and shake thoroughly. mrs. ralph mabie. cabbage salad dressing c. boiling vinegar t. mustard . saii. / c. sugar egg, beaten mrs. a. cady, --- egg sour cream dressing / pt. sour cream t. salt t. paprika tb. vinegar, scant t. mustard. scant beat cream and egg together until it is like the filling for a char- lotte russe. mix remaining ingredients and add to the cream, beating briskly as you put it in. mrs. n. c. fonda. t. sugar, tb. lottie's peanut cream tb. peanut butter sugar tb. mustard salt and pepper. mix well into this tablespoons thick cream and tablespoon chopped olives. thin with vinegar and pour over lettuce or celery. mrs. alice p. hudson. graham bread yeast cake dissolved in pt. / c. porto rico molasses lukewarm water tb. drippings t. salt graham flour. white flour add to dissolved yeast, the salt, and as much white flour as will make a good batter. beat hard and set to rise over night. in the morn- ing add molasses and drippings, melted in the pan in which it is to be cooked, and as much graham flour as can be beaten in with the spoon. put in double sized bread pan and let rise until it fills the pan; bake one hour in a moderate oven. mrs. w. w. ferguson. swiss rolls (mrs. dudley t. larrimore) c. milk tb. butter c. sifted flour. cake yeast tb. sugar scald the milk with butter and sugar; when lukewarm add yeast dissolved in a little slightly warmed water. with this blend thoroughly the sifted flour. set in a moderately warm place to rise twice its bulk. when light turn out on a floured board and roll / inch thick. spread with soft butter and roll like jelly roll. cut in slices an inch thick, let rise and bake minutes. if mixed about p. m. will be ready by o'clock. do not have oven too hot and do not crowd into the pan. mrs. e. c. codding. swedish rolls bread dough / c. raisins or currants tb. sugar tb. chopped citron. t. cinnamon roll bread dough inch thick. sprinkle with sugar, cinnamon, raisins and citron; roll like jelly roll; cut in inch pieces. set to rise, flat side down. bake; glaze with white of egg and / tablespoon water. mrs. j. h. burger. bund kuchen / c. butter (large) c. raisins and citron t. lemon extract / c. almonds, blanched and pt. milk chop:ell yeast cake flour. / t. salt make a soft batter of the yeast, milk slightly warmed, and let it rise until light. cream the sugar and butter, add beaten eggs, salt and lemon extract. add this mixture to the batter when it is light. stir in the raisins and citron (dredged with flour) and enough flour to make a batter that will drop from a spoon. use a twisted cake mould, with a tube in the centre. butter well and sprinkle with almonds." turn in the batter and let it rise until double in size.** bake in an oven not too hot to of an hour. miss henriette brandes. tb. sugar eggs tb. sugar egg flour coffee cake / cake yeast t. salt c. milk, or milk and water c. melted butter dissolve the yeast with the milk slightly warmed. add salt and flour enough to make a soft batter. add the beaten egg, sugar and melted butter, beating all the time. keep on beating while adding flour by tablespoonful until the dough is too stiff to beat any longer but still too soft to handle. put it to rise over night in a warm place. for butter kuchen-roll out in the morning to / inch in thickness, and place on flat tins to rise again until very light. then dot with bits of butter, sprinkle generously with sugar and cinnamon and bake in a quick oven. for schnecken-roll out the dough in the morning to inch in thickness. cut into strips inch wide and about inches long. dot with butter, sprinkle with sugar and cinnamon; roll into a spiral. let rise until very light and bake in a quick oven. miss henriette brandes. quick brown bread c. graham flour c. yellow meal / scant c. molasses c. sour milk t. soda t. salt. bake in covered, buttered baking powder box one hour and a quarter. let stand a few minutes before taking out of tin after it is done. mrs. j. h. burger. baked brown bread c. sour milk c. flour t. soda, dissolved in milk c. graham flour c. molasses or part sugar c. raisins roll in the c. flour. bake about an hour. * mrs. w. h. doremus. steamed brown bread c. rye meal t. salt c. granulated corn meal c. molasses c. graham flour c. sour milk or tb. soda c. sweet milk or water. mix and sift dry ingredients, add molasses and milk; stir until well mixed. turn into a well buttered mould and steam hours. the cover should be buttered before being placed on the mould, and tied down with a string, otherwise the bread in rising might force it off. mould should never be filled more than full. a melon mould or pound baking powder boxes ( ) make the most attractive shaped loaves, but a pound lard pail answers the purpose. place mould on trivet ini kettle of boiling water to cover way up around mould. cover closely, adding as needed more boiling water. mrs. j. h. burger. egg nut bread ( large loaves) lb. dates pinch salt c. chopped nuts c. white flour tb. molasses t. baking powder c. sour or butter-milk c. graham flour t. soda in / c. brown sugar / c. boiling water. pick the dates apart, dipping in flour to handle; break nuts with fingers. put all the dry ingredients into one bowl, mixing well. into another, put egg (well beaten), molasses and milk; add this to the first mixture. then add soda. bake one hour in slow oven. mrs. hugh gardner. nut bread c. white flour c. molasses c. graham flour / c. nuts t. baking powder c. milk. t. salt bake in moderate oven. mrs. a. cady. nut bread with dates and raisins c. graham flour / c. raisins, cut fine c. white flour / c. dates, cut fine t. salt tb. molasses t. baking powder t. soda dissolved in tb. brown sugar tb. hot water / c. broken walnut meats / c. sour milk. bake in moderate oven about an hour. mrs. john holden. nut bread eggs (beaten) c. sugar (scant) t. salt c. milk c. flour t. baking powder. c. chopped nuts let stand minutes then bake. mrs. j. e. foster. winnipeg loaf ( loaves) c. flour t. salt c. sugar c. finely chopped walnuts tb. baking powder (heap- / c. sweet milk ing). mix like a cake. Šet to rise in tin for minutes. bake one hour in moderate oven. mrs. a. c. beckwith. cinnamon bread tb. butter tb. baking powder (level) c. sugar pinch salt egg / c. milk. / c. flour egg egg muffins c. milk t. baking powder. salt. tb. melted butter c. flour c. sugar mrs. j. e. foster. egg corn meal muffins / c. flour pinch salt c. yellow corn meal heaping t. baking powder c. milk / c. (scant) sugar tb. lard and butter. mix and sift dry ingredients together. add egg, milk and short- ening; mix well and bake in muffin pan about hour. mrs. r. r. mabie. egg oat muffins / c. flour / c. milk t. baking powder t. salt t. shortening c. cooked oat meal mix milk, egg and melted shortening with oatmeal; sift dry in- gredients and add to mixture. beat well and bake in greased muffin pans about minutes. mrs. f. e. winter. bran muffins c. (heaping) bran / c. molasses heat together c. flour tb. shortening í until foamy / t. soda c. sweet or sour milk t. salt c. raisins. mix bran, flour, soda, salt and raisins. add the milk, molasses and fat. bake in muffin pans. mrs. w. w. ferguson. ! egg blueberry muffins c. flour t. baking powder / c. sugar t. salt tb. melted butter c. milk (scant) c. blueberries. mix dry ingredients together and add wet ingredients; sprinkle a little flour on blueberries and add to above. bake in muffin tins quickly in hot oven. mrs. w. a. worth. cocoanut loaf cake / c. butter c. flour (scant) c. sugar t. baking powder. eggs (save out the white of one for boiling icing. c. milk (the cocoanut milk if possible). c. grated cocoanut. mrs. h. e. mccormick. nut cake t. baking powder (heaping) / c. butter c. milk c. hickory nuts mixed with: c. flour / c. flour. mrs. alice cady. c. sugar eggs nut cake c. butter c. sugar c. milk c. flour / t. baking powder yolks eggs. whites eggs vanilla c. walnuts salt. bake minutes. mrs. j. e. foster. (makes good layer cake with nuts left out.–ed.) boston favorite cake c. butter c. sugar / c. milk c. flour t. salt. / t. baking powder cream butter; add sugar gradually; egg beaten until light; then milk, flour and baking powder, and salt. frosting: c. sugar tb. cold water egg white pinch cream of tartar. put in double boiler. cook, beating all the time, about six minutes. take from fire and add squares chocolate melted and teaspoon butter. mrs. burger. eggs sour cream cake two eggs broken in measuring cup; fill the cup with sour cream; add / teaspoon soda; do not stir. put this into bowl and scant cup sugar, pinch of salt, / cup flour, level teaspoon cream of tartar in the flour; stir all together; beat until arm gets tired. can be made into layer cake, cup cakes or loaf cake. frosting: yolks eggs well beaten, two tablespoons water, a little salt, enough pulverized sugar to make thick enough to spread. teaspoons butter. may use cocoa or chopped nuts and raisins. mrs. j. e. foster. frosting: c. granulated sugar tb. vinegar / c. water whites of eggs. boil sugar, water and vinegar together until it spins a thread; pour over beaten egg whites. beat until of proper consistency to spread. mrs. e. t. blakely. eggs devil cake c. grated chocolate egg yolk c. brown sugar t. vanilla. / c. sweet milk cook slowly like a custard until thick. c. brown sugar / c. sweet milk / c. butter c. flour t. soda. cream butter, sugar and yolks of eggs; add milk, sifted flour and whites of eggs beaten stiff. beat all together, and then stir in the custard. lastly, add soda dissolved in a little warm water. this makes a large loaf that keeps indefinitely and is worth all the trouble of making; a more attractive cake is made, however, by baking the batter in jelly tins and putting it together with the following filling: c. brown sugar tb. vinegar c. water egg whites c. white sugar lb. marshmallows. boil the first four ingredients until thick like candy, then stir in the beaten egg whites and marshmallows. boil up again and place on the cake, letting each layer of filling cool before putting the cake on top of it, or use a collar of stiff white paper to keep the filling from running out. white sugar may be used throughout this cake if preferred. mrs. n. raymond. eggs devils food layer cake sq. grated unsweetened chocolate c. fresh buttermilk / c. medium brown sugar small t. soda / c. butter t. vanilla pinch salt c. flour. mix chocolate with sugar and add to creamed butter, then salt, beaten egg yolks, soda dissolved in the buttermilk, vanilla, flour and lastly the beaten egg whites. mrs. j. budd. cocoa cake ( small layers) c. brown sugar c. sour milk tb. butter t. soda dissolved in hot / c. flour water. t. cocoa sifted with flour c. whole wheat flour (heap t. ginger (rounded) ing) / c. sugar. stir butter and sugar together, then rub it into flour until fine, add molasses and yolks of eggs well beaten and lastly add the boiling water and white of eggs beaten stiff. make a stiff sheet in biscuit pan. mrs. p. w. mackenzie. fairy gingerbread (mrs. bell) / c. sugar t. cinnamon c. melted butter c. flour / c. molasses c. sour milk t. ginger t. soda. cream butter and sugar; add remaining ingredients gradually. bake in gem pans, mrs. burger. egg soft ginger bread c. sour cream c. molasses t. ginger t. cinnamon c. flour. . t. soda (a little more than level) mrs. j. e. foster. soft ginger bread c. sugar beat t. ginger / c. lard i together / t. cinnamon eggs—beat again t. soda c. molasses c. flour. c. boiling water mrs. r. r. coats. th eggs. cream puffs / c. butter c. flour / c. boiling water put butter and water into sa icepan. when it boils add the sifted flour and beat vigorously. when the mixture cleaves from the sides of the pan turn into a bowl and beat in the eggs one at a time very thoroughly. put the mixture in balls about inches in diameter on a greased pan about inch from each other. bake in a moderate oven about minutes. when cold open at one side and fill. filling: c. flour . c. sugar c. .scalded milk . t. salt eggs t. vanilla. / t. butter moisten the flour with cup cold milk and add to the hot milk. cook minutes in a double boiler, stirring constantly. beat the sugar, salt and eggs together. add to them the hot liquid and butter and return to the double boiler and cook until the egg thickens. remove from fire. flavor when cool. mrs. c. h. sunderland. fillings and frostings chocolate filling squares of chocolate, melted / c. sugar c. milk t. cornstarch piece of butter vanilla. cook slowly unil thick. cool and spread. mrs. w. w. ferguson. *-- cocoa cream filling c. cream tb. cocoa / c. powdered sugar / t. vanilla mix cocoa and sugar with a little hot water until blended, add vanilla and cream and whip until stiff enough to spread. mrs. burger.. mocha filling (mrs. beeton) c. sugar t. cocoa tb. soft butter y or tb. strong coffee. beat well. mrs. n. c. fonda. orange and apple filling oranges c. sugar apples cut up apples and cook in small amount of water till soft, rub through sieve and add juice, pulp and grated rind of oranges and cup sugar. cook minutes, when cool enough, spread. sift powdered sugar on top. makes thick layers. mrs. w. w. ferguson. apple filling grate apple fine, add to sweetened whipped cream. put between layer cake at last minute. mrs. f. isenbarth. white frosting put over fire lower part of double boiler with hot water (let it boil hard). mix in upper part of boiler the following: white of egg (not beaten) tb. cold water . c. granulated sugar put above mixture over boiling water and beat constantly (dover egg beater) minutes. take off stove. if not quite thick enough to spread, beat one minute more. mrs. w. m. harding. frosting c. sugar butter size of an egg c. milk boil minutes hard, then beat until creamy. spread. mrs. burger. egg hickory nut macaroons c. nuts / c. flour c. sugar chop nuts fine and mix with sugar and flour. beat white and yolk of egg separately and add white last. give good beating to whole mix- re. drop on buttered tins and bake in quick oven. leave room to spread. mrs. l. l. driggs. eggs margarets t. baking powder c. sifted brown sugar t. salt / c. flour c. pecan meats, broken. bake in moderate oven. mrs. j. h. burger. c. sugar eggs brownies c. walnuts (floured) t. vanilla / c. melted butter (scant) / c. flour. sq. chocolate, melted beat yolks, add sugar, butter, chocolate, vanilla, flour, nuts and beaten whites. bake in a well greased pan about minutes, in a moderate oven. cut in strips when cold. mrs. c. f. ames. eggs date bars c. sugar c. flour c. nut meats box dates t. baking powder. / t. salt cream sugar and egg yolks, add flour, salt, baking powder and whites beaten stiff, dates cut in pieces and chopped nuts. spread thin and bake in slow oven. miss e. haxby. oatmeal gems (candy) (mrs. julia a. bedford) c. sugar tb. butter (generous) / c. oat meal. t. vanilla drop small amount like hickory nut on buttered pan. bake quickly. mrs. w. a. worth, eggs lb. sugar egg whites almond and cinnamon x'mas cakes good tb. cinnamon (grated chocolate may be used in- lb. almonds stead of lemon and cinna- grated rind of lemon mon). beat whites of eggs, gradually add sugar. wash and thoroughly dry almonds (not blanched). chop quite fine and add with cinnamon and lemon to mixture. make small balls and flatten. stir raisin pie (large) (good housekeeping) c. raisins lemons (juice and grated / c. boiling water rind) c. sugar orange (juice and grated tb. corn starch rind. cook in double boiler until thick. filling for crust pie. mrs. w. k. doremus. egg sour cream pie (barton) c. sour cream c. sugar tb. flour c. raisins t. cinnamon and cloves. mix and bake between two crusts. mrs. j. h. burger. mock cherry pie c. cranberries c. raisins / c. sugar / c. water / tb. flour / t. vanilla. chop raisins and cranberries and mix all together. mrs. n. c. fonda. egg brambles lemon c. sugar c. chopped raisins boil lemon until soft. take out seed, squeeze juice and chop rind. add raisins, sugar, egg and juice of lemon. make rich pie crust, roll, cut in rounds, fill with mixture. fold like turnovers. bake. mrs. r. c. eddy. c. sugar banberries juice of two lemons c. chopped raisins crackers rolled fine. make a crust as for pie. roll and cut out in small rounds, put a spoonful mixture inside and double over like turnovers. mrs. h. r. phillips. egg swiss apple tarts / c. chopped almond or other pinch of salt nuts c. milk pie crust apples, halves or quartered. line muffin tins with rich pie crust; lay in apples, sprinkle with very little sugar; bake until apple is nearly done. beat egg with pinch of salt; add milk and nuts; pour over apples, return to oven and bake until custard is set. this could be baked in a pie plate. mrs. c. b. allen. fried apple pies make a rich soda biscuit crust. roll thin and cut in squares. put desserts hot desserts tamer's pudding c. water c. chopped raisins c. molasses t. soda c. chopped suet little salt c. flour spice to suit taste. boil two hours. serve with sauce mrs. r. c. eddy. poor man's plum pudding c. flour c. milk c. chopped suet t. saleratus dissolved in the / c. seeded raisins milk / c. currants t. salt c. molasses t. cinnamon boil hours. / t. cloves. sauce: c. sugar tb. flour c. butter . c. wine. egg beat sugar, butter, egg and flour together; add wine and let come to a boil. mrs. e. s. lott. carrot pudding / lb. carrots, grated / t. cinnamon / lb. potatoes, grated t. cloves / lb. chopped suet t. mace / lb. dark brown sugar little nutmeg lb. flour salt to season / lb. raisins t. baking powder dissolved in / lb. currants c. milk. lb. citron mix ingredients in order named and steam three hours. this pud- ding resembles plum pudding. to be eaten with hard sauce. mrs. m. w. duryee. vegetable and fruit pudding large carrot tb. cloves large apple grated tb. flour large potato lb. citron / lb. raisins / c. molasses / lb. currants lb. suet c. sugar tb. nutmeg tb. cinnamon boil hours. wine sauce. mrs. h. r. phillips. eggs. eggs eggs well mixed, pour into mould lined with lady fingers. put in gelatine before it is too cool, or it will be lumpy. mrs. j. h. burger. maple syrup pudding c. maple syrup. tb. knox gelatine / pt. cream. pinch salt beat yolks, pour slowly over them the scalded syrup; return to fire and cook until smooth; add gelatine (which has been dissolved in little water). when beginning to jell fold in beaten whites and then whipped cream. serve very cold as it is, or, decorate with whipped cream and cherries. mrs. w. s. sheldon. delmonico pudding ( portions) tb. gelatine t. vanilla c. powdered sugar macaroons crystallized cherries c. milk / pt. cream. dissolve gelatine in milk, stirring constantly until it boils. have ready egg yolks mixed with sugar, and pour on to same gradually the milk containing gelatine, stirring constantly until it again boils. remove from fire and when cool add to the stiffly beaten egg whites. add a wine glass of white wine or teaspoons vanilla; mix thoroughly with- out reheating. brush high cake pan with white of egg; line bottom of pan with cherries, then pour on some of the custard, next a layer of macaroons again custard, and repeat until the pan is filled. put on ice for a few hours until solid; turn out of mould. garnish with stiff whipped cream. mrs. s. r. perry. orange jelly pt. orange juice oz. gelatine dissolved in lemon water oz. sugar / pt. whipped cream. stir sugar into orange and lemon juice until it is dissolved; add dissolved gelatine and stir until it begins to set. fold in cream. serve with sections of orange as a garnish. mock plum pudding box lemon jello / c. grape nuts / lb. raisins / c. chopped walnuts. prepare jello as directed on box; when slightly cool, add remaining ingredients and set aside to stiffen. to be made the day before you want to use it. sauce: tb. butter c. milk c. powdered sugar tb. sherry or vanilla. eggs cream butter and sugar and egg yolks; add milk, boil in double boiler until thick. flavor and when cool add stiffly beaten egg whites. mrs. o. h. chellborg. well into peaches. turn into mould and pack in ice and salt for several hours. miss mildred goetchius. coffee parfait (serves ) c. strong coffee pt. cream. c. powdered sugar whip cream, add sugar; whip again and add coffee; turn into mould, pack in ice and salt for three hours. miss mildred goetchius. yolks eggs bisque tortoni (serves ) lb. macaroon c. sugar pt. cream t. vanilla / c. water. put water into saucepan on range, add eggs and sugar, stir until it boils; włen cooked whip cream and mix together. grate macaroons, sprinkle top and bottom. freeze hours. mrs. w. e. knox. bisque tortont (mrs. w. h. sanger) c. sugar macaroons c. water t. vanilla eggs small bottle maraschino pt. cream cherries. boil sugar and water till it threads. pour into beaten yolks of eggs. let it cool, add vanilla, whites of eggs (beaten) and the cream, whipped ; cut cherries fine and dry macaroons in oven. roll and add to other in- gredients and place in mould. cover with chopped ice and salt; let stand until frozen. mrs. p. w. mackenzie. bisque tortoni egg yolks macaroons tb. sugar / pt. cream tb. madeira or sherry tb. powdered sugar / tb. vanilla. put egg yolks in double boiler with granulated sugar and wine and cook until thick; then set in pan of ice water until cool. add crea:n, whipped, with powdered sugar and vanilla. let stand about minutes, put in paper ramekins and sprinkle crushed macaroons on top. pack in freezer for or hours. mrs, o. g. hunsdon. bisque glace pt. cream / t. vanilla c. sugar tb. sherry egg whites / doz. powdered macaroons. whip cream, boil sugar with a little water, add to whites of eggs. pack in ice hours. mrs. w. s. sheldon. eggs. tomato jungle ( — people) ( people) piece butter large piece butter c. tomatoes c. tomatoes c. dried beef c. dried beef c. grated cheese cups cheese as many eggs as people. put in chafing dish and heat very hot before adding eggs. unbeaten mrs. c. s. shumway, spaghetti caruso onions medium can tomatoes tb. oil water / lb. liver pkg. spaghetti salt, pepper. chop onions fine and fry in olive oil. chop liver coarsely and add to onions when nearly cooked. add tomatoes and an equal quantity of water, spaghetti, salt and pepper to taste. cook until right consistency and spaghetti is tender. mrs. w. p. taylor. swiss spaghetti boil the desired amount of spaghetti in salted boiling water and drain in colander. meanwhile cut up in small squares several slices of bacon and fry gently in large frying pan. cut desired amount of cheese in thin slices. turn / the cooked spaghetti in the frying pan, making sure there is sufficient fat from bacon to fry with a good crust. then spread over it the sliced cheese, then the rest of spaghetti and rest of cheese, pepper and salt on each layer of cheese. allow to fry slowly until a firm crisp crust is formed. place for a few moments in oven to be sure top cheese is well melted, or partly cover for a few moments. turn out on platter with crust and bits of bacon uppermost. served with a green salad and french dressing, followed by a dessert, makes a complete meal. mrs. w. w. ferguson. calf's liver balls (mrs. w. hyndman) liver pepper boiled rice onions salt egg and crumbs. chop any left over cooked calves liver very fine; mix equal parts cold boiled rice and a little very finely chopped onions; season with salt and pepper; roll into balls; roll in egg and crumbs and fry in deep fat. served with an omelet delicious sunday breakfast. mrs. f. h. driscoll. tongue, sweet and sour calf's tongues tb. flour tb. butter / c. cold water / lb. raisins lemon pepper tb. vinegar gingersnaps. egg susette poached eggs egg whites, well beaten large baked potatoes salt and pepper tb. chopped ham cream and butter to moisten. tb. chopped parsley cut a slice from each potato and scoop out the insides and mash. there should be three cups. to the mashed potatoes, add the ham, parsley, egg whites, seasoning, cream and butter. line the potato shells with the mixture, drop in each cavity a poached egg and cover with more of the potato mixture. brown in hot oven. mrs. j. h. burger. goldenrod eggs large slices buttered toast, c. medium white sauce cut diagonally hard-cooked eggs. arrange the toast on a platter. keep it hot. remove tie shells from the eggs, chop the whites fire and put the yolks into a strainer. make medium white sauce, add the chopped whites to the sauce and pour it over the toast. then press the yolks through the strainer, over the white sauce and toast. mrs. w. a. worth. egg timbales / tb. butter / t.b flour c. milk egg hard boiled eggs. cook until thick; add yolk, cook a few minutes, cool. beat i egg white; boil until hard eggs; mash the hard eggs; mix all together, add salt, mustard, paprika. oil timbale cups, sprinkle with fine chopped parsley, shake out all surplus parsley. fill with mixture not more than full. cover with buttered paper; stand in pan of water and bake until cooked thoroughly or they will fall. coat with tomato sauce and serve hot. mrs. w. p. taylor. eggs a la king tb. butter t. salt tb. flour c. light cream tb. minced green pepper c. mushrooms paprika hard boiled eggs nutmeg toast. melt butter and cook peppers and mushrooms in it till soft; stir in flour and seasoning and cook till frothy; then add cream gradually, stirring constantly; gently add hard boiled eggs; set over hot water pan, let become very hot and serve on buttered toast; or pour into buttered baking dish, cover with buttered crumbs and brown in quick oven. mrs. n. c. fonda. baked eggs (mrs. bell) tb. butter / t. mustard tb. flour pepper c. milk / t. onion juice mock chicken sandwiches ( large) i c. walnuts large stalk celery salad dressing. chop cup walnuts, large or two small stalks celery, hard boiled! eggs chopped fine ; mix with boiled salad dressing, spread between thim slices of bread. mrs. w. s. weser.. eggs spanish sandwich i small c. fresh cottage cheese salt tb. of cream paprika t. french mustard chopped skuffed olives. tb. chopped mutmeats blend; put between shices of grahar bread cut in triangles. mrs. g. w. kear. cream cheese sandwiches ( small) cream cheese, large size salt pimentos chopped cayenne stuffed olives fine paprika c, english walnuts (heaping) cream enough to spread well mrs. p. w. mackensie. spanish paste for sandwiches chop together: small can spanish sweet pep- hard boiled eggs pers / c. nuts. lb. any mild cheese cream together: tb. butter tb. vinegar / t. salt dash of paprika. cook, when cold add to first mixture. mrs. m. j. van tassell.. beaten egg tb. sugar water cress sandwich chop fine water cress and onion. mix with mayonnaise. spread between bread. onion salt may be used instead of onion. mrs. c. s. shumway. cucumber sandwiches chop two good-sized cucumbers fine, add a little onion juice and a dash of red pepper, enough mayonnaise dressing to make the right consistency. mrs. h. r. phillips. mosaic sandwiches use white and brown bread, putting them together with green butter made by boiling spinach, pressing it through a sieve, draining as dry as possible and seasoning with finely chopped parsley and capers; making it perfectly smooth by beating in creamed butter, mrs. h. r. phillips. pickles and preserves cucumber pickles cucumbers (about a peck) mixed whole spices gal. vinegar red peppers / pts. white sugar horseradish. soak cucumbers hours in very strong brine, wash, dry and pack in jars. to gallon pure cider vinegar add sugar, worth of whole mixed spices, pods of little long red peppers; bring vinegar to a boil and fill jars, having the peppers and a small piece of horse radish at the top of each jar. mrs. c. nelson raymond, olive oil pickles medium cucumbers tb, whole white mustard qt. vinegar tb. whole black mustard c. olive oil tb. celery seed. slice cucumbers thin (do not peel); lay in strong salt water hours, drain, wash and pack in jar. mix vinegar, oil and spices and pour over pickle. delicious in winter in place of cucumber salad. mrs. charles otten. lbs. sugar dill pickles when you get enough for one jar put them in salt water for hours, then put in a kettle one cup of water and one cup of vinegar, with some sugar and a quarter of a teaspoon of alum and a few mustard seeds and let it boil well . have your pickles nicely arranged in jars and pour the liquid over boiling hot. let stand one or two days. then pour the liquid off into a kettle and let boil well. break up dill and put in jars on top of pickles, then pour over boiling liquid. seal. mrs. frank hermes. chunk pickles lbs. cucumbers pts. vinegar oz. celery. oz. cloves oz, cinnamon oz. allspice qts. water pt. salt alum size of walnut. make a strong brine and soak large green cucumbers whole for clays. (one pint salt, four quarts water.) then soak in clear water for days. wipe dry, cut in chunks and let drain. stew in vinegar hours to which is added a piece of aium. then drain and add to above mixture. boil juice and spices every morning for days. pour over cucumbers while hot. mrs. w. a. worth. mustard pickle qts, small whole cucumbers brine- qts water, pt. salt qts. large cucumbers sliced c. mustard seed qts. green tomatoes sliced c. flour lb. sugar qts. small button onions tb. turmeric large cauliflower divided c. sugar green peppers cut fine qts. vinegar. make a brine of quarts of water and pint salt. pour over mix- ture of cucumbers, tomatoes, onions, cauliflower and peppers; let stand hours. drain and put in preserving kettle, adding mustard seed; heat just enough to scald and then drain. mix flour and turmeric with enough cold vinegar to make smooth paste. add sugar and enough vinegar to make quarts in all. boil this mixture till it thickens and is smooth, stirring all the time. add vegetables and cook until well heated through. mrs. j. h. burger. chow-chow (makes qts.) pt. fine cut white celery / lb. salt small cucumbers qts. vinegar qt. small peeled white onions large heads oauliflower c. flour green peppers / lb. english mustard qts. green tomatoes. oz. turmeric wash and cut vegetables into inch-sized pieces, taking out the seeds from the peppers; place the vegetables into a large pan, mix quarts cold water with salt, pour it over the vegetables, and let it stand over night. next morning place the vegetables in a kettle with the brine, set them over the fire, and as soon as they begin to boil remove, drain off all the water. put vinegar and sugar over the fire; mix flour, mustard and turmeric with cold vinegar to a paste, and stir it into the boiling vinegar; cook and stir minutes from the time it begins to boil. pour boiling hot over the vegetables, and when cold put into a stone jar, or glass jars. mrs. c. h. sunderland. green tomato pickles ( pints) peck green tomatoes ( lb.) dill pickles (medium size) large cabbage, chopped oz. mustard seed green peppers oz, celery seed red peppers c. ground black pepper cup grated horseradish c. dry mustard tb. salt large onions / t. turmeric. vinegar mix tomatoes, cabbage, red and green peppers, horseradish and salt and let stand all night. in the morning, drain and add onions, pickles, spices and sugar, and cover with vinegar. cook or minutes. mrs. j. lecount. bordeaux sauce qts. cabbage tb. white mustard seed qt. green tomatoes c. sugar (heaping) onions qt. vinegar red peppers (sweet) tb. salt lbs. sugar soup have them of the same temperature, then beat vigorously as the tomato is added a little at a time. a good test. try your oven by means of a piece of white paper. when the paper becomes the color of meat pie crust, the oven is suitable for small pastry. when the paper turns light brown, the oven is ready for pies, etc. when dark yellow, you can bake bread or large pound cakes. if the paper is just tinged the oven is suit- able for meringues and sponge cake. brown sugar will stay moist and free from lumps if kept in the refrigerator. seeding raisins. the seeds will readily come from raisins if boiling water is poured over the raisins and allowed to stand for a few minutes before draining. the flavor will in no way be affected. when making apple pie roll a few gratings of cheese into the crust. beef cooked in a fireless cooker should not be salted until done. mrs. n. c. fonda. when opening water glass eggs keep the yolk in the large end. it is not so apt to break. mrs. c. b. allen. fish balls may be brushed with melted fat and baked minutes instead of frying. pie crust will not be soggy if brushed with the white of an egg before the fruit is put in. to whip thin cream, or augment, add the white of an egg. salt will curdle new milk; therefore in making gravies, etc., the salt should not be added until the dish is prepared. to boil eggs until the white is "set," cover with cold water and put over the fire until they come to a boil. for pasting labels, etc., use white of egg; they will not come loose and will stand dampness and water. grate an apple into your horseradish and you will have a fine relish. when food sticks to cooking vessel, or becomes scorched, set it for a few minutes in cold water; if burnt, change immediately to another kettle, being careful not to disturb the burnt portion. wonderful headache liniment pt. spirits camphor. tb. laudanum. tb. ammonia. bathe forehead with this. mrs. hugh gardner. hot rolls / cup - các ta ½ cup water hay melted. cuco n stur ehertuing put in sturbam sugan hest mulit aholining thu cool and. houd togutur, add ayeart take divestred wilz up the blia mlen. jupo of nnriftöd flous. "het riu mulil it doultes cust down with kuife, and put in in for for a few . needed same ddy; - put in the line toe, quat's top of dongh salit will not hardin put true m each yeard muffim nia mid litt suks make drugh, imlo hit wound falls in palma af brand men minulio. again. make mto polla av deind: the dough will laup about three dayn in toe wassie peruan this old mission congregational church cook book h. l. weaver funeral director proprietor of the weaver house of flowers citizens phone bell phone wilhelm building traverse city, michigan our motto better service only too true “we've put a fine addition on the good old church at home it's just the latest kilter, with a gallery and dome. it seats a thousand people, finest church in all the town, and when 'twas dedicated why we planked ten thousand down, that is, we paid five thousand, every deacon did his best, and the ladies aid society, it promised all the rest. we've got an organ in the church, the finest in the land it's got a thousand pipes or more, it's melody is grand. and when we sit on cushioned pews and hear the master play it carries us to realms of bliss unnumbered miles away. it cost a cool three thousand and it stood the hardest test, we'll pay a thousand on it and the ladies aid the rest. they'll give a hundred sociables, cantatas too, and teas, they'll bake a thousand angel cakes and tons of cream they'll freeze. they'll beg and scrape and toil and sweat for seven years or more and then they'll start all over for a carpet on the floor. for it isn't just like digging the money from your vest, when the ladies aid gets busy and says, “we'll pay the rest." of course we're proud of our big church from the pulpit up to spire, it is the darling of our eyes, the crown of our desire. but when i see the sisters work to raise the cash it lacks, i somehow feel the church is built on women's tired backs: sometimes i can't help thinking when we reach the regions blest, that men will get the toil and sweat, the ladies aid the rest. what the flag means to me it symbolizes the ideals of my country. though it flutters in the same breeze which flaunts the flags of all the nations, yet it is to me a thing apart. for it stands for faith in the common man-in his ability and his disposition to govern himself and others justly. and it is a standard of hope rather than of memories of aspiration rather than of achievement. moreover, it is the only flag on earth that is always being changed, yet is not compromised by change, since the more thickly the field of its stars is strewn, the larger is the charity of its ordered free- dom. the stars and bars of heraldry, symbol of peace, of poise, of power. the above was written by bishop dowling, of des moines, iowa, for the western world on request for an essay of one hundred words on “what the flag means to me." soups "the kitchen is a laboratory where the record of experiments is kept not in note books but in the health and spirits of the family.” tomato soup to one pint canned tomatoes or four large ripe ones add boiling water, one quart, and boil till soft add one teaspoon soda and stir well when done foaming add one pint sweet milk, one tablespoon butter and salt and pepper to taste. when it boils again add eight or ten crackers rolled fin and serve hot. mrs. chas stanek. tomato soup to one pint canned tomatoes or four large ripe ones add boiling water, one quart, and boil till soft add one teaspoon soda and stir well when done foaming add one pints weet milk, one tablespoon butter and salt an! pepper to taste. when it boils again add eight or ten crackers, rolled fin. and serve hot. mrs. nora eiman. noodle soup add noodles to beef or any other kind of soup after straining; they will cook in or minutes, and are prepared in the following manner: to one egg add as much flour as it will absorb with a little salt roll out as thin as a wafer, dredge lightly with flour, roll over and over into a large roll, slice from the ends, shake out the strips loosely and drop into mrs. john marshall. the soup. emergency soup dissolve three tablespoons beef extract in three cups of water (hot). put two tablespoons of hannah's best flour in a small bowl and make a paste with three tablespoons cold milk; add to the first mixture and stir till the boiling point is reached. add salt, pepper and a cup of thin ruth mills lackey. cream. cream tomato soup one quart tomatoes, - teaspoon soda, tablespoons butter, table- spoons flour, quart milk, tablespoon salt: / teaspoon peper. stew tomatoes slowly one-half hour. in the meantime, melt butter, stir in flour and cook over low flame, adding milk slowly; add seasoning: strain tomatoes; add soda; stir into sauce and serve immediately. mrs. morris c. lardie. bensley's dyers and cleaners, phone say it with flowers from anderson's soups duchess soup place one quart of milk in double boiler on stove, add one slice of onion and carrot, simmer gently hour. strain, return to fire and add tablespoon of butter, blended with one tablespoon of flour, teaspoon salt, little pepper. cook just a minute, remove from fire and pour over one well beaten egg. serve at once. easily prepared and very nutri- tious. nellie r. baldwin. potato soup take three slices of bacon cut in little pieces, large onions cut fine, quart of raw potatoes cut in cubes, quart of milk, cup of cream-if you do not have the cream use a generous lump of butter. brown bacon, add onions and brown them slightly too. add potatoes with enough water to cover. boil for at least one hour, add pepper salt and milk and before serving add the cream. if too thick add more milk; if not quite thick enough, add a little flour and water mixed together as for gravy. mrs. grace moon. tomato soup one peck ripe tomatoes; small onions; stalks celery; cup sugar; - cup salt; a little parsley and cook until well done and strain so as to get all seeds and skins, add / cup of butter and let come to boil then add / cup of flour creamed to a smooth paste can and seal while hot. mrs. clarence lardie. cream of tomato soup two tablespoons butter; tablespoon cornstartch; cups canned tomatoes; salt; sliced onion; teaspoon sugar; cup milk; paprika. cook onions and tomatoes minutes and rub through strainer. make tomato sauce using the butter, corn starch tomato puree (strained toma- toes) and seasoning. allow this mixture to become very cold. when ready to use add cups cold milk. heat in double boiler and serve. no soda is needed if this method is followed. government recipe. for your own recipes bensley's dyers and cleaners, phone f. a. doig bowers harbor general store come here for best baking powders, chocolate, raisins, in fact everything this cook book calls for kellogg's the house of those better shoes courteous attention expert fittings you make no mistake when you buy aluminum ware for cooking. it is the best ! i have an assortment of it, j. a. montague w. t. roxburgh successor to johnson drug company "the rexall store" drugs, chemicals, medicines and drug sundries physicians', nurses', and hospital sundries > east front street telephone traverse city, michigan soups for your own recipes bensley's dyers and cleaners, phone bain & miller plumbing hot water and steam heating sheet metal work west front street get acquainted at hamlin's basket grocery serve self plan the best receipt for buying groceries geo. l. hamlin citizens phone east front street the coffee ranch p. d. lile, proprietor coffee roaster and manufacturer of paramount peanut butter dealer in imported teas and spices, candies and peanuts traverse city michigan don't forget "the old reliable” when it comes to baked goods, bell's bakery meats “some hae meat and can na eat, some hae not that want it. but we hae meat and we can eat and so the lord be thank it.”—burns tomato sauce for meat loaf one-half pt. stewed and strained tomatoes, slice onion, bay leaf, sprig parsley, tabelspoons butter, tablespoons flour, tablespoon salt, pepper. cook tomatoes, onion, bay leaf and parsley minutes, strain. melt butter, add flour, stir in tomatoes, cook till smooth. if tomatoes are very acid, add a pinch of soda. kahryn golden bartlett. vealed peas one and one-half lbs. cooked veal, pt. cooked peas, butter size of an egg, pt. thin cream. put cream, butter and peas in baking dish, put on stove to get warm (don't let boil) stir in three level tablespoons of flour moistened with milk. drop in the veal cut in small pieces, don't stir these. cover the top with fine cracker crumbs and bake minutes. kathryn golden bartlett. chop suey one and one-half lbs. veal. cook and dice, brown in butter. cup celery diced. cup onions sliced, fried brown. tablespoons kitchen boquet. can mushrooms. return all to liquor and cook minutes. thicken slightly. mrs. l. l. bensley, fifth, traverse city. beef or veal loaf put through the meat grinder lbs. of beef or veal, lb. of fresh pork. add to the meat cup of bread or cracker crumbs, about tea- spoons salt, teaspoon pepper, cup of cream or rich milk, egg well beaten. mix this well with the hands and form into two loaves. put into roaster and pour over the meat one cup of hot water. after roasting for about fifteen minutes, put chuncks of butter on meat. roast about one hour. mrs. roy holmes. pocket of veal get a piece of veal from the back with the ribs in. have the butcher make a pocket in this and stuff with the same dressing one uses for chick- place in the pocket and sew. bake until very tender. baste often. mrs. g. j. mills. en. sausage ten lbs. pork, tbs. pepper, tbs, sage, tbs. ginger, tbs. nutmeg, tbs. salt. mrs. w. g. tompkins. bensley’s dyers and cleaners, phone i tan, manufacture and repair robes, fur coats and ladies' furs w. m. coddington north maple street city bakery fred schall, proprietor east front street traverse city, mich. all kinds of baked goods we use only the best materials and expert workmen under strict sanitary conditions. f. and s. cut rate store cheapest place in the city to buy your groceries east front st. traverse city, michigan the irishman and the jew brown style shop exclusive ladies' ready-to-wear ladies' suits, coats, dresses waists furs and millinery better clothing at common clothes prices sold on a % profit margin e. front street traverse city, mich. kindly patronize our advertisers me a ts a good way to cook beef steak have steak cut quite thick, pound and roll well in flour. fry in a hot spider until nearly brown on each side, remove from the spider to a baking dish. make a milk gravy in the spider, seasoning well with butter and salt and pepper, pour over the meat and bake about one-half hour. mrs.edith leighton. a good meat dish cut smoked ham in pieces nice for serving; place in a baking dish and fill the dish nearly full of sliced raw potatoes. if the ham is quite salt the potatoes will not need to be salted. cover with good sweet milk and bake about one hour and a half. mrs. edih leighton. flank steak with dressing make a dressing of bread and cracker crumbs, seasoned with salt pepper, sage, butter and a little onion, moisten with milk to make a stiff mixture; after sprinkling a flank steak with salt and pepper to taste, spread the dressing over it, roll up tightly and tie, also securing the ends well: butter the outside of steak and lay in the bake pan so as not to touch the water; bake in a brisk oven, turning and basting often. mrs. rose bourasaw. liver worst boil liver and a good chunck of fat pork together, take fat meat out and cool. put liver through chopper while warm then grind fat meat and add to liver. salt and pepper to taste. tablespoonful of onion juice. mix thoroughly, put in dish and press. mrs. d. v. hamilton. frizzled ham and eggs chop fine cooked ham and place in pan with bit of butter; heat five eggs well pour over, season and stir all together. let brown and serve. mrs. george bourasaw. pork sausage take about - lean meat and - fat meat and put thruogh a sausage machine. to lb of ground meat add oz. of fine salt, oz. black pepper, oz. ground sage, teaspoonful of ground nutmeg. mix thoroughly and it will be ready for use. mrs. d. v. hamilton. head cheese take the meat from head and cook till tender, put in chopping bowl and chop quite fine. salt and pepper to taste. while it is warm put into dish with a weight on top and set in a very cool place. in a few hours it is ready for use. if liked a little pulverized sage may be added. mrs. d. v. hamilton. spaghetti with beef boil two lbs. boiling beef hours or until all juice is extracted. into this liquid put one small onion, minced, can tomatoes, salt and pepper to taste. put spaghetti to cook in boiling water. cook until tender and drain, then pour the meat liquor over the spaghetti. grate a little cream cheese (but very good without), lay your pieces of meat on top and bake until dry enough to serve. i use one c package of spaghetti. mrs. e. j. hans, e. grand blvd., detroit. bensley's dyers and cleaners, phone me ats spanish rice one cup rice, lb hamburg, medium onions. cook rice, brown ham- burg and onions, make brown gravy. mix into rice and add about four cups tomatoes or one can tomato soup. season. mrs. roland lardie. chilli con carne one pound meat, large onions, salt and pepper. fry until brown and add to one can kidney beans and one can tomato soup. thicken if necessary. mrs. roland lardie. chinese chop suey one pound of veal and pound of lean fresh pork cut into cubes, cup of chopped celery, can mushrooms, medium sized chopped onions. boil veal and pork with a very little water until done, season with pepper and salt. take the liquid off the can of mushrooms and take tablespoons of dark molasses, tablespoon of flour and boil to make brown sauce, add cooked celery, onions and mushrooms to the cooked meat, mix altogether and heat, then pour the brown sauce over all and serve hot. chop suey is never complete with out rice, and the way the chinese cook it, so that each kernel is round and distinct is a secret from most people but this is the way. chinese rice take one cup of rice, wash six times in cold water, have water boiling very fast, add rice slowly, boil rapidly for minutes. drain water off and dry in oven for minutes. the idea in putting the rice in slowly is so that it will keep boiling. a. mellican. beef loaf two pounds raw beef, lean, one cup of rolled crackers, teaspoonful of salt, eggs, small onion, pinch of pepper. chop the beef and form into a loaf; cover the top with small pieces of butter and bake for one hour. baste while baking. deviled beef cut some cold roast beef into very thin slices. melt two tablespoons of butter in a sauce pan and add two tablespoons of ho water and one of tomato catsup. put in the meat and heat thoroughly, then take it from the liquid, draining off all that is possible, and lay on a warm platter. to the liquid in the pan add one teaspoon each of worcestershire sauce and lemon juice, one-half teaspoon mixed mustard and one small teaspooful of salt. as soon as the mixture boils pour it over the meat. it is best to use a small sauce pan and a shallow dish for serving, for in this way the meat does not cool nor the sauce cook away. as over the surface of a large pan. mrs. e. a. porter. roast lamb and mint sauce pour a cupful of boiling water over the piece of lamb after it is in the oven. cook in a steady oven, allowing from ten to twenty minutes to the pound. mint sauce.—chop a bunch of mint very fine, then rub in one saltspoon of salt, half as much pepper, and a very little sugar. when it is well mixed add by degrees three tablespoons of vinegar. contributed. bensley's dyers ind cleaners, phone m e a ts holland chicken cook young chicken with just enough water to cover it, and when about half done, season with salt and a little nutmeg. let water all boil away, add a good sized piece of butter and one pir thicken and pour over slices of toast. (home made bread, rather dry.) mrs. mary a. chase. cream. pork sausage for a small amount of sausage, make it in this proportion: five pounds of lean and fat pork, four teaspoonfuls of salt. four of black pep- per, one of cayenne, three of powered sage. rose mcmanus. pork sausage to ten pounds of meat cut fine add even tablespoons of salt, table- spoons of pepper of sage or one of summer savory, teaspoon of gin- ger and one teaspoon of nutmeg. mrs. w. r. pratt. liver sausage two. pounds of beef liver, one-half pound of fat salt pork, one small onion, one teaspoon of powdered sage, salt and pepper t taste. boil liver and pork until tender. grind liver fine and pork coarse, onions fine. mix altogether adding a little water if it seems dry. make in patties, frying as you do other sausage. mrs. w. r. pratt. chicken pie cook chicken until tender, season with salt and pepper. thicken the broth with a little flour mixed with water. place the chicken in a baking dish and make a rich biscuit dough and cut out with a regular biscuit cut- ter and place on top of the chicken and bake until the biscuits are well done. mrs. chas. wetherholt. to can fresh beef firstly one must have the glass cans thoroughly sterilized and use new tops and new rubbers. cut the fresh beef from the bones in pieces and place in cans, leave room for a piece of suet on top. add one teaspoon of salt to each quart can of beef, put rubbers on cans and screw tops on about - . i use my copper wash boiler and have a perforated bottom. on this we place the full cans, cover with warm water and boil three hours. seal tight and keep in a cool dark place. do not add any water to the beef as it is cooked in its own juices and is very fine and will keep indfinitely mrs. j. g. mills. how to cook rabbit cut up and cover with water to which has been added two tablespoons of salt. let stand over night. boil till nearly done. have frying pan ready with hot butter, then proceed to fry as for chicken. mrs. cora stevens. meat loaf two lbs. beef, lb. pork put through meat grinder, lb. veal, eggs, cups cracker crumbs, teaspoon ground sage, salt and pepper to taste form in a loaf and bake in oven. mrs. c. l. greilick. bensley's dyers and cleaners, piione shopping for your men folks at the - hamilton clothing co. is made pleasant by courteous salesmen and splendid values try our drug store first drugs and sundries candy and cigars kodaks and films phone or mail your orders if unable to call we have it or we'll get it american drug store “the red cross store” kephart and clement, proprietors kindly patronize our advertisers meats salmon in a mold one can of salmon, four eggs beaten light, four tablespoons melted butter, but not hot, half a cup of fine bread crumbs. season with pepper and salt and minced parsley. chop the fish fine, then rub the butter in till smooth; beat the crumbs with the egg and season before working together. put into a buttered mold and steam one hour. mrs. j. c. darragh. sauce for salmon one cup of milk heated to a boil, thickened with one tablespoonful of corn startch and one tablespoonful of butter, rubbed together, the liquor from the salmon, one raw egg, one teaspoon of tomato catsup, pinch of mace, pinch of cayenne, put the eggs in last and very carefully. this is very nice, cold for supper, omitting the sauce serve with sliced lemon. mrs. j. c. darragh. beefstÉak smothered with onions fry brown four slices of salt pork. when brown, take out pork and put in six onions sliced thin. fry about ten minutes, stirring constantly; then take out all but a thin layer and upon this lay a slice of steak, then a layer of onions; then a slice of steak and cover thick with onions. dredge each layer with pepper, salt and flour, pour over this one cup of boiling water and cover tight. simmer one-half hour. place steak in center and heap onions around it. liver is very nice cooked in same way. mrs. a. m. willowbee. veal loaf three lbs. veal, lbs. crackers, eggs, butter size of one egg, salt pepper and sage to suit the taste. boil meat until very tender, save liquor, let meat cool then take out bone and chop meat, add rolled crackers, beaten eggs, seasoning stir together, add liquor, if not moist enough add water or milk. fill brad tins and bake, mrs. frank christopher. braised beefsteak two or three pounds of steak cut about two inches thick, use one cup of flour, put the steak on the meat board and with any pounder, pound the flour into it, also a tablespoon of salt put in the spider with hot butter, fry to brown on both sides pour hot water over it and cook about two and one-half hours. mrs. f. christopher. roast chicken clean and stuff the breast and part of the body with dressing as follows: to a quart of bread crumbs, ad a teaspoonful of salt, a little pepper, a teaspoonful of chopped parsley, a heaping tablespoonful of butter mix well together. dredge the fowl with salt, pepper and rub well with soft butter. dredge with flour and place in the oven with enough water to cover the bottom of he pan. baste every fifteen minutes and turn the fowl over so it will brown nicely on both sides. add more water if needed. mrs. milton gore. bensley's dyers and cleaners, phone m e a ts sausage loaf take pounds sausage - cup of stale bread crumbs and one egg. slightly moisten the stale crumbs, beat the egg, combine the two and add the sausage meat which should be well seasoned. form into a loaf, dust with dried crumbs and bake - of an hour. mrs. hattie cornell, e. ninth, traverse city. beef loaf four lbs beef, lb. fresh' pork put through meat grinder. one cup bread crumbs, eggs, cup cream, tablespoon melted butter, small onion, pepper and salt to taste. form in a loaf, cover with pieces of butter, bake two hours, baste while baking. mrs. ella drew. veal and rice coquettes one cup of finely cut veal, cup of cream sauce, cup of boiled rice, teaspoon of salt, - teaspoon of paprika, teaspoon of onion salt. mix the seasoning with the meat and rice, stir lightly and add to the mold ino shape, cover with egg and bread crumbs, set away to cool, and fry in smoking hot fat. serve with tomato sauce. chicken croquettes may be made in the same way, with or without the rice, using part of rich chicken stock in making the cream stock. cream sauce one cup of milk, teaspoon of salt, rounding tablespoon of flour, rounding tablespoon of butter, / teaspoon of paprika. put the butter in a sauce pan and let it melt. then add the flour and the seasoning and stir until thoroughly blended. then add the milk and stir until it is smooth and glossy. mrs. b. h. comstock, traverse city, mich. ham flakes cream sauce. take any of the left over boiled ham and put through the meat grinder. make noodles of two eggs, flour and a little salt and cut in inch pieces. boil in water. when cooked drain in a sieve or colander, the place in alter- nate layers in a baking dish, add salt and pepper and one sweet milk and bake thoroughly. mrs. rose dohm. rabbit loaf cut meat from the bones of one rabbit, / pound lean fresh pork, onions and a little sage, salt and pepper to taste. two slices of bread put through the grinder, put the bones that you cut the meat off in a baking dish and bake one hour. mrs. rosa dohm. hungarian goulash cook pkg. macaroni or spaghetti. drain and rinse in cold water. add can tomatoes. let cook slowly. fry several onions and add. then fry lb. hamburg steak mashing it fine with a fork as it frys. add this and let cook slowly altogether for hour. season with salt and pepper. shrimp wiggle make pattie cases by covering the bottoms of muffin pans with pie crust and baking a light brown. make a cream sauce of tbsp. butter, tbsp. flour, and cup milk. cook till it thickens. then add can shrimps washed and broken in pieces and can of peas drained from the liquor. serve in patty shells. bensley's dyers and cleaners, phone me a ts to corn beef to lbs. of beef, lbs. salt, lbs. brown sugar, ozs. salt petre, ozs. black pepper, ozs. soda. put salt and sugar together, just scald and skim, then put in other ingredients being careful or it will boil over, then add soda, pour over beef boiling hot. mrs. e. l. crampton. to sugar cure pork to lbs. of meat. qts, of salt, / lbs. salt petre, lb. pepper, lbs. brown sugar. mix all together, rub meat well times once every days, then it is ready to smoke. cut and rub meat while animal heat is in meat so it will absorb the preparation. mrs. e. l. crampton. canned chicken clean and disjoint chicken, wash thoroughly and allow to stand in cold water until entirely cold. pack closely as possible in cans and fill not quite full with cold water, if it has been closely packed it will need about half a cupful of water. add one heaping teaspoonful of salt, and one-fourth tea- spoonful of pepper to each quart can. process four hours. mrs. chas. swaney. veal loaf two lbs. of veal, lb. of fresh pork ground fine, eggs beaten light, six crackers powdered, tablespoon melted butter, tablespoons_sweet milk, teaspoon each salt, pepper, and sage, mould into a loaf. bake hours with slow heat. serve with tomato catsup, tomato sauce or baked tomatoes. mrs. ellen swaney. hungarian stew cut in small pieces - lb. bacon and mince medium sized onions. place this in skillet and fry until brown, then add lbs. of beef of pot roast or steak cut in cubes and sear the meat. when all has been browned add enough hot water to cover all and let cook for two hours or until ten- der. when done add thickening and serve hot. mrs. b. h. comstock, traverse city. baked ham cut ham inch thick, dredge with flour, lay in pan, sprinkle with salt, pepper and sugar. a little onion cut fine may be added. bake until ten- der. baste frequently. mrs. ella drew. codfish balls take about equal parts of codfish and potatoes and egg. soak cod- fish over night, boil potatoes and fish together, when done mash thoroughly and beat in one egg until very light. form in balls and fry in deep fat. chop suey one lb. of round steak or pork steak (cut up in small pieces), cup of celery (diced), cup of onion (cut up). brown steak in frying pan, add about qt. of water and let simmer for hrs., adding water when neces- sary. add celery and onion, cook hour. thicken with flour and add tabsp. of chop suey sauce. serve with rice. mrs. h. e. maycroft. bensley's dyers and cleaners, phone me ats spanish beefsteak two pounds round steak, cut thick. pound in one cup of flour, put in hot skillet with butter, sear on both sides, put in casserole and strain on pint of tomatoes, season with celery salt and onion salt and bake hours. theda hooper. chile con carne one lb. round steak, ground. boil minutes, thn add can tomatoes, can red kidney beans, a dash of red pepper and salt to taste. cook on slow fire about minutes. this is fine. grandmother. veal loaf three pounds of raw veal, chopped fine, two slices of salt pork, chopped, two eggs, three teaspoonfuls of salt, one of pepper, two slices of bread, crumbled fine, half a cup of cream or milk. make into a loaf, dredge with flour and bake three hours. it is improved by adding the juice of a lemon and half a cup of tomato catsup. contributed. chicken salad boil three chickens until tender, salting to taste; when cold cut in small pieces rejecting the skin, and add twice the quantity of celery cut with knife but not chopped, four cold boiled eggs sliced and mixed with other ingredients. for dressing put on stove sauce pan with one pint of vinegar and butter size of egg; beat two or three eggs with two tablespoons of mustard, one black pepper, two of sugar and one teaspoon of salt, and when well beaten together pour slowly into the vinegar until it thickens. be careful not to cook too long or the egg will curdle. remove, and when cold pour over salad. this may be prepared the day before, adding the dressing just before using: add lemon juice to improve the flavor, and garnish the top with slices of lemon. mrs. w. r. pratt. chicken patties take well cooked chicken, cut in small pieces, thicken the broth with a little flour, season with salt and pepper, line drop cake tins with good puff paste, put in the chicken and bake with one crust. should they be a little dry, our over each one a little of the broth after they have been taken from the oven; they should be served when real hot. veal patties are made the same way. katherine bagley marshall. chop suey one-half pound each of beefsteak and veal, cut in small pieces and fry. pour over this water enough to cook. add sliced celery and fried onion, tablespoons of black molasses, salt, pepper and enough corn startch to thicken. after all has been cooked together, mushrooms added will improve the suey. i often use left over beef and pork with succeess, with plenty of onions and celery. della e. marshall. mulligan one qt. of stewed tomatoes, lb. of hamburg, - lb. of cheese, good sized onion, teacup sugar, salt and pepper to taste. boil for thirty minutes. mrs. amos zoulek. recipe for pressed chicken used at my wedding boil your chicken until it is very tender with just enough salt to season the broth. when done run through meat grinder and season with a little more salt. add the broth the chicken was cooked in to make it moist. pack in a tin or mold while still hot and set in a cool place. when wanted to serve set in a pan of hot water a moment to loosen and turn upside down on a platter. it should come out in a firm mold if the broth was rich. helen willobee rogers. bensley’s dyers and cleaners, phone m e a ts for your own recipes bensley’s dyers and cleaners, phone fish and oysters “ 'tis said our brains will longer grow, try some of these and you'll soon know." oven: scalloped oysters drain the oysters well first. take oyster crackers and crush fine, then place in the bottom of a milk-crock a layer of oysters, cover with bits of butter, sprinkle lightly with salt and pepper, then a layer of cracker dust; and so on alternately until the jar is two-thirds full, putting bits of butter and seasoning in each layer. cover with milk, beat one egg lightly, stir in a little milk and pour over the top. bake minutes in a moderate mrs. ida g. lardie. shredded wheat oyster, meat or vegatable patties cut oblong cavity in top of biscuit, remove top carefully and all in- side shreds forming a shell. sprinkle with salt and pepper, put small pieces of butter in the bottom, and fill the shell with drained, picked and washed oysters. season with additional salt and pepper. replace top of biscuit over oyster, then bits of butter on top. place in a covered pan and bake in a moderate oven. pour oyster liquor or cream sauce over it. shell fish, vegetables, or meats may also be used. salmon loaf one can columbia river salmon, one-half cup sweet milk, one cup cracker crumbs, one egg, beaten light. steam one hour in buttered dish. turn out and when cold serve garnished with parsley or lettuce. mrs. a. m. willowbee. salmon turbot four tablespoons flour, tablespoons butter, mix to a smooth paste, add two cups milk. stir to keep smooth. teaspoon salt, eggs, well beaten add mixture to can of freshly opened minced salmon. bake minutes. mrs. lulu tompkins. creamed salmon (very good) put two level teaspoons butter in a sauce pan, when it bubbles, add the same amount of flour, salt to taste, a little pepper and mix smooth. add slowly one cup hot milk, stirring until it thickens. some of the liquor may be added and a beaten egg. pour this sauce over a can of hot salmon. mrs. burl ghaston. carrot and salmon loaf one can salmon, or carrots boiled and chopped fine, well beaten eggs, cup bread crumbs, salt and pepper. form in a loaf and bake one hour. mrs. w. g. tompkins. baked fish stuffing two teaspoons butter, cup cracker crumbs or dried bread crumbs, teaspoon finely chopped parsley, tablespoon choped pickles, teaspoon salt, few drops of onion juice, / cup milk or water. melt butter, add re- maining ingredients and stir lightly with a fork until heated through. mrs. ellen swaney. bensley's dyers and cleaners, phone fish and oysters fish chowder a lb. trout, cook by boiling in salted water, taked six large potatoes, lb. of bacon, cut in litle pieces, onions fried in the bacon fat. now put a layer of diced potatoes in your pan then onions, fish and bacon, then either take a can of tomatoes or fresh ones (if in season) and put on a layer of tomatoes, seasoning salt, pepper and lumps of butter as you keep filling the pan add enough boiling water to just cover and bake - of an hour. then boil pints milk, thicken with cracker crumbs, add this to the chowder, now stir for the first time. add some sweet cream and a dash of paprika. let brown a little in the oven. serve hot. sadie mellon. clam chowder made with can of minced clams small cup of bacon (cut up fine) onions (cut up fine), cups of potatoes (cut in cubes), can tomatoes, pint of sweet milk, pepper, fry out the bacon gently, remove the bacon when brown and put the onions in to fry in the bacon fat, fry until a delicate brown. now add pint of water to onions, add the one can of minced clams, bacon and after it boils add potatoes and tomatoes. cook until potatoes are done. just before taken up add milk, thicken with flour and water season well with pepper. grandmother. salmon balls pour a can of salmon, liquor and all, into a dish, pick out all bits of skin and bones, add two beaten eggs and two cups of cracker crumbs rolled fine. make into little balls and fry in butter to a delicate brown. mrs. e. shetterly. salmon loaf can salmon, cup sweet milk, cup cracker crumbs, egg beaten light, season with pepper and salt, steam hour in buttered dish. turn out and when cold serve garnished with parsley or lettuce. frances swaney. baked white fish or trout—“kosher" dress the fish nicely and cut in pieces as for frying. a granite drip- ping pan is a good dish to use. first use lumps of butter and sliced onions, then lay the pieces of fish in, followed by more lumps of butter and onions, (plenty of onion) pepper and salt lastly a - can of tomatoes poured over all, a generous sprinkling of paprika on top, a rather unusual but appetiz- ing may to cook fish. try it once. mrs. j. g. mills. bensley’s dyers and cleaners, phone fish and oysters for your own recipes kindly patronize our advertisers office and mills w. front street citizens phone bell phone traverse city milling company manufacturers of ideal products buyers and shippers of flour, feed, grain, beans, seed, coal, cement, hay and straw. insecticides and roofing supplies custom and merchant milling traverse city, michigan kindly patronize our advertisers eggs and omelets “a little house full of meat, no door to go in and eat." easter eggs one grated fresh cocoanut, (also canned cocoanut can be used), about pounds powdered sugar or enough to mould them. knead dough well (sugar and cocoanut) and mould into egg shape and flavor with vanilla or nuts or both. let set over night or a few hours. dissolve cake bakers chocolate (one quarter pound) into which has been cut parowax about an inch cube and take fork or toothpick and dip. mrs. f. doig, route no. , traverse city, mich. eggs in a nest bake good sized potatoes until done then take out flat side down and scoop out small hole size of walnut, into this drop a small piece of butter and one egg, season and add teaspoon cream, put back in oven and bake just long enough to cook the egg. mrs. grace gleason. very nice omelet six eggs, yolks and whites beaten separately. season yolks with salt and pepper. in a cup mix teaspoon flour and teaspoon baking powder with a little milk, then fill cup with milk and stir in yolks. beat in stiff whites last. pour in hot buttered skillet and set over slow fire until it be- gins to bubble, then put in a hot oven to brown. mrs. hattie cornell. omelet six eggs, - cup milk, tablespoons flour. beat whites and yolks separately adding the whites to the mixture last. season with salt and pepper sprinkle with a little grated cheese and a little cream. bake from to minutes in a hot oven. this is an excellent dish. mrs. w. s. white. cream omelet mix smoothly with a cupful of sweet cream tablespoon of flour, add three well beaten eggs and a pinch of salt. pour into a thick-bottomed spider which has been well buttered, when the mixture has thickened but not hardened fold one half over the other with a pan cake turner. slip on a warm platter and serve at once. mrs. e. j. hans, grand blvd., detroit. omelet one tablespoon butter, tablespoons flour. rub together and add cup of milk. salt and pepper to taste. cook until thick. eggs. beat the whites until stiff and then beat in the yolks and teaspoon baking powder. beat the white sauce in with the beaten eggs and pour into buttred pan. bake in moderae oven. mrs. m. j. pratt. monuments of modern designs foster and of good quality are most admired our many satisfied customers is the best proof of our ability to give you satisfactory service. a. w. rickerd bay street traverse city, mich. brown lumber company building material mill work a specialty traverse city, michigan - kindly patronize our advertisers salads cabbage salad two eggs, / cup vinegar, / cup cream, - cup sugar, - teaspoon salt, - teaspoon mustard. beat the eggs well, add sugar, salt and must- ard, then the vinegar and cream place the bowl in a basin of boiling water and cook until about the thickness of rich cream. pour while hot over small head of cabbage chopped very fine. mrs. t. ghering. egg salad boil hard one dozen eggs. when cold remove shells and slice in salad bowl. put in a sauce pan cup vinegar, cup water, one teaspoonful sugar, salt and pepper, lump of butter. let it come to a boil then thicken with tablespoonful flour in little water. pour over eggs and serve when cold. kathryn golden bartlett. waldorf salad chop fine egual quantities good tart apples and celery and c worth nut meats and add following: salad dressing: tablespoon flour, - cup sugar, - teaspoon mustard. - teaspoon salt, stirred together. egg stirred in. - cup vinegar. cook until thick. mrs. j. g. benjamin. salad dressing two tablespoons sugar, tablespoon flour, tablespoons vinegar, - teaspoon mustard, eggs well beaten, salt. mix all together, put on stove when nearly warm, add cup milk, cook well, when ready to use thin with whipped cream. mrs. j. f. drew. fruit salad one small can of pineapple, bananas, / lb. dates, - lb. marsh- mallows, bunches california grapes, oz. walnut meats. cut and mix together with a pint of whipped cream or you can add pint cream and part salad dressing. mrs. grace gleason. salad dressing one-half cup sugar, tablespoons of french's prepared mustard, teaspoon salt, tablespoon melted butter. thin with cream. mrs. d. v. hamilton. salad dressing two eggs, cup sugar, tablespoons flour (heaping), teaspoon mustard. mix thoroughly add one cup vinegar and one cup of milk, cook, stirring constantly until it thickens. thin with cream or whipped cream mrs. grace gleason. salad dressing one cup of water, salt, / cup vinegar, let boil. eggs, cup sugar. tablespoons flour. when cold add cup cream. mrs. w. kitchen. uncooked salad dressing one cup sour cream, tablespoons sugar, tablespoons of good vine- gar, a little salt. mrs. willard kitchen. salad dressing two eggs, / cup sugar, cup vinegar, tablespoon mustard, pinch of red pepper, butter size of an egg, small tablespoon of cornstartch. when ready to use thin with sour cream. mrs. louis swaney. bensley's dyers and cleaners, phone salads salad dressing add to one cup of vinegar a lump of butter size of a walnut, use a granite bowl and place on back of the range-heat but do not boil. take another bowl and put cup of sugar, / cup flour and one teaspoon of salt, stir all together then add two well beaten eggs, then pour slowly in the hot vinegar. beat until smooh with egg beater. thin with cream and no not be stingy with the cream. this dressing is very nice for fruit salad, apples banannas, with nut meats, but when used for cabbage or potatoes, i use - teaspoon mustard. mrs. g. j. mills. waldorf salad one cup sliced apples, cup diced celery, - lb. california grapes, cup broken walnut meats, tablespoon lemon juice, teaspoon salt, cup salad dressing. mix fruit together lightly, being careful not to crush, sprinkle with salt and add dressing. garnish with lettuce leaces. mrs. henry m. lardie. macaroni salad cook macaroni until done in little salt water. stand until cold. chop onion and two hard boiled eggs and put together with good salad dress- ing. nora eiman. dainty salad strain qt. tomatoes and bring to boiling point, tablespoon sugar, teaspoon salt, pinch of pepper. add two-thirds box knox gelatine, in cup water, add to the tomatoes. add one stalk of fine diced celery and - cup walnuts. let stand on ice over night. serve on lettuce leaves and pour over salad dressing. mrs. arthur de val. try this salad (attractive) boil medium sized red beets until tender, when cold cut off the top and scoop out the inside, making little cups. fill with cabbage salad. grace moon. fruit salad two large banannas, cup pineapple, cup grape fruit, / cup orange, cup california grapes, apple cut in small pieces, cup english walnuts chopped fine. mix altogether and serve on lettuce leaf with rich mayonnaise dressing. mrs. ella drew. french dressing two cups vinegar, dilute if very strong, put on stove until it boils, mix together cup sugar, - teaspoon tumeric powder, - teaspoon mus- tard, teaspoon salt, tablespoons flour, mix altogether with a little cold vinegar. stir in the hot vinegar. when cool, thin with cream. mrs. perry fouch. boiled cream dressing one-fourth cup butter, teaspoon salt, teaspoon mustard, teaspoon paprika, egg yolks, tablespoon flour, fourth cup vinegar, cup cream. ment butter, add flour, seasoning; egg and vinegar, cook until thick, add beaten cream. beat well, chill and serve. mrs. chas. swaney. bensley's dyers and cleaners, phone salads fruit salad six apples, peeled, cored and cut into dice, pineapple cut into thick slices and into dice, pint cream, tablespoon corn starch, teaspoon salt. cook until thick, add beaten yolks of three eggs and cook a few minutes. when cool add tablespoons of vinegar and pour over fruit. mrs. w. h. breeden. perfection salad one-nalf box knox gelatine, / cup cold water, tablespoon vinegar, - cup sugar, salt, pepper, two bay leaves, pint tomatoes, onion. cook tomatoes, onion and bay leaf minutes, strain, add vingear, sugar, salt, pepper. soak gelatine in cold water. melt by standing in hot water. add to tomatoes, put in dish to harden hours. serve on lettuce leaf with cooked salad dressing. kathryn golden bartlett. olive oil dressing on-third cup olive oil, - cup vinegar or lemon juice, teaspoons vinegar, teaspoon salt, pepper, wee bit of mustard, paprika. put sugar, salt, pepper, mustard, paprika in bowl, add olive oil, have it blended, add vinegar slowly, stir till thick creamy looking. kathryn golden bartlett. salad dressing one scant teaspoon salt, level teaspoon mustard, tablespoons sugar, rounded tablespoon flour, yolks of eggs cup sweet milk, / cup vine- gar (diluted with water if very strong). cook until it thickens. for fruit salads, add a little whipped cream and a little more sugar before mixing with the fruit. mrs. m. j. pratt. for your own recipes bensley's dyers and cleaners, phone vegetables “better is a dinner of herbs where love is than a stalled ox and hatred therewith." proverbs - string beans cut or break in fine pieces, cook till tender, then add butter, salt and pepper. just before serving, pour on one-half of cream to one-half cup of milk, let it just come to boiling point. mrs. sarah degraw. potato puff three pints cold mashed potatoes, well seasoned with butter, pepper and salt, add two well beaten eggs and a very little milk, if potatoes are not moist. beat the mixure unil very light, turn into buttered dish and bake in quite a hot oven hour. ethel johnson kerkhoff. asparagus after cutting in small pieces, cook till tender in salt water. pour off the water, then add butter the size of an egg, / cup cream, salt, pepper to taste. do not allow it to boil and serve while hot. mrs. sarah degraw. tomato hash place in a baking dish alternate layers of sliced tomatoes, and chopp- ed cold meat, well seasoned, and pour two well beaten eggs over the top; bake minutes in a hot oven. good. mrs. lena griffin. beets boil young beets tender, be careful not to break the roots while washing. whn well done, peel, slice thin, season with salt, pepper, a good sized lump of butter, vinegar enough to cover, put in the oven till heated through and serve while hot. mrs. sarah degraw. spinach wash well and put into a net or bag of coarse muslin kept for the purpose and boil it in plenty of salt water-all kinds of greens should be boiled in plenty of water, else they will be bitter-drain your spinach thoroughly, put in a dish with generous dots of butter a little salt and pepper. mrs. l. l. bensley. green beans (string) string and break them into pieces then cook two hours in water on top of a piece of pork the beans will improve the taste of the pork and the prok will improve the beans. mrs. emma dana. carrots with corn chop three boiled carrots, and add to them can corn, season with salt and pepper cup milk, cup bread crumbs, tablespoon butter. bake hour. mrs. w. g. tompkins. kindly patronize our advertisers let your next pair of shoes be “arch preserver” keep good feet good arch preservers are smart. stylish shoes with a special built in arch construction, which affords the kind of walking base. nature requires for the foot. they give your feet the comfort they have longed for. arch preserver let's demonstrate these exclusive features to you for sale only by a. v. friedrich northern michigan's greatest shoe house successful cooks need the right equipment you will find a large assort- ment of kitchen utensils aluminum, enamel and tin wares kitchen knives that stay sharp make us a call frank trude kindly patronize our advertisers vegetables for your own recipes kindly patronize our advertisers vegetables for your own recipes bensley's dyers and cleaners, phone puddings delicate pudding one cup granulated sugar, cup sweet milk, egg, butter size of an egg, cup raisins, teaspoonfuls baking powder, flour to stiffen as for cake. steam in buttered baisin hour. mrs. e. j. russell, old mission. steamed pudding one egg, tablespoons sugar, - cup molasses, - cup hot water, tablespoons melted butter, teaspoon soda, - cups flour, teaspoon salt. steam hour. sauce for this pudding- - pint whipping cream, eggs, cup pulverized sugar. beat all together. mrs. w. f. wilson, r. , traverse city. apple fritters one egg, - cup flour, teaspoons baking powder, a little salt, - cup sweet milk, sour apples chopped. beat eggs, salt, milk, thn the flour and baking powder, last the apples, drop in hot fat from spoon. serve with maple syrup. miss nellie kroupa. apple loaf with oatmeal pare and slice several apples, place a layer in a well buttered dish, then a layer of well cooked oatmeal. place in oven and bake minutes. serve with sugar and cream. mrs. w. f. wilson. snow pudding two and one-half cups hot water, cup sugar, juice of lemon, heaping tablespoons cornstarch. let boil and when cool add egg white beaten stiff. sauce for above.— pint milk, - cup sugar, - tablespoon flour, egg yolk, - lemon rind (grated). nellie r. baldwin. vegetable pudding one cup grated carrot, cup grated potato, cup brown sugar, seeded raisins, - cup chopped suet or butter, preferably suet; teaspoon soda put dry into heaping cup flour, - teaspoon each of cinnamon and cloves, no water for wetting—the juice from vegetables is enough; steam in one pound baking powder cans, fill half full and cover hours; un- cover and brown in over - hour. sauce- cup pulverized sugar, table- spoon butter, mix well, then stir in white of one egg, unbeaten, now beat well; this sauce will serve four people. nellie r. baldwin. pudding delux one egg,. - cup molasses, tablespoons sugar, tablespoons melted butter, - cups flour, teaspoon soda, beat well and add - cup boiling water. steam hour. sauce- cup sugar, tablespoon flour, table- spoon butter, egg, well beaten, cups hot water, flavor with lemon. mrs. francis lardie. cherry pudding one tablespoonful of butter, cupfuls of sour milk, egg, - cup of sugar, quart (herries, - tablespoonful of soda, cups of flour or enough to make as thick as for cakes. stone the cherries, beat the eggs light with- out separating, add the sugar gradually and when light, the butter melted. dissolve the soda in a little warm water add to the sour milk, and add this to the batter alternately with the flour. beat until light and smooth, add the cherries and steam for - of an hour. ida golden lardie. cup bensley's dyers and cleaners, phone fleischmann's yeast on crackers or bread in fruit juices or water or just plain take one to three cakes a day kindly patronize our advertisers puddings chocolate puff balls one tablespoon butter, - cup sugar, egg, tablespoons cocoa, - cup sweet milk, teaspoon vanilla, heaping cup flour, teaspoon baking powder. mix and put in well buttered cups, steam - hour. sauce for above.— - cup sugar, butter size of large egg, heaping tablespoon flour, cup water, flavor with vanilla and cook over steam. chocolate pudding one pint milk, tablespoons cocoa, cup sugar, - teaspoon salt, tablespoons cornstarch, tablespoon flour, stir to a paste with milk, then add to boiling milk. when cooked add one teaspoon vanilla. serve with plain or whipped cream. ida golden lardie. suet pudding oven. one cup suet (chopped fine), cup molasses, cup sour milk, cup chopped raisins, teaspoon salt, egg, teaspoon soda, cups full of gra- ham flour, cup white flour, steam hours.-mrs. l. p. zoulek, peninsula. an easy short-cake large enough for six people. sift cups of flour with heaping teaspoon baking powder, scant teaspoon soda and a little salt. moisten this with about - cups of sour cream which has been diluted a little with buttermilk. bake in quite a hot mrs. roy holmes. a good fruit pudding put pint of windsor cherries with scant pint of water on stove to come slowly to a boil. stir in the fruit, - cups of sugar and heaping teaspoon of flour. make a batter of cup of flour, teaspoons baking powder, salt, and - cup of rich milk. this batter makes about six dump- lings. drop from teaspoon into the boiling fruit and let cook slowly for minutes after covering tight. lura holmes. mrs. john holmes. suet pudding one cup fine suet, cup brown sugar, cup sweet milk boiling hot, cups flour, teaspoons soda, - teaspoon salt, cup raisins. steam hours. mrs. loren caster. cherry pudding one large cup montmorency cherries, - cup sugar, cup water, tablespoons soft butter, cups flour, baking powder, teaspoon salt, put in pudding mold. steam - hour. make a sauce of cup sugar and cups of cherry juice, and of water, thicken with flour or cornstarch. mrs. wm. tompkins sr. baked apple tapioca pudding this is a nice dish baked in a pyrex baking dish. soak cup of tapioca hour, add cups of milk and of cream, - cup sugar, peel and core six tart apples and place in a baking dish. fill center of each apple with sugar, butter and cinnamon (put the butter at the bottom), then pour the tapioca over the apples and bake until tender. this is nice served hot or cold, with plain or whipped cream. katherine bagley marshall. bensley’s dyers and cleaners, phone healthful reliable economical royal baking pow der the prudent housewife avoids substitutes, which may contain alum, and uses royal baking powder absolutely pure made from cream of tartar, derived from grapes. kindly patronize our advertisers puddings for your own recipes kindly patronize our advertisers pies pie crust for one pie one cup of flour, little salt, rounding tablespoons shortening, table- spoon's cold water. eunice christopher. raisin pie for pie two cups boiling hot water, scant cup sugar, tablespoon butter, cup raisins, when boiling add tablespoon flour, tablespoon cornstarch mixed smooth in a litle cold water. let cook till thick. a chocolate pie one and one-half cups milk, - cup sugar, eggs, tablespoons hannah's best flour, tablespoon cornstarch, square baker's chocolate, teaspoon vanilla, - teaspoon salt. add to the scalding milk the moist- ened flour and cornstarch and yolks of eggs. when this is thick and well- cooked add sugar, salt chocolate and vanilla. pour into a previously baked crust and cover with a meringue made of the well-beaten whites of the eggs and a tablespoon of sugar. return to the oven to brown. this recipe makes one large pie. ruth lackey mills. butter scotch pie one heaping cup brown sugar, butter size of an egg, cook together un- til thick and waxy. then add - cups milk, egg yolks, tablespoonsful flour. mix together and stir into waxy mixture, cook till thick, put in pie shell that has been baked. use whites or meringue. put in over till light brown. ivy m. brown. butter scotch pie one cup brown sugar. eggs, tablespoons flour, cup cold water, tablespoons butter, teaspoon vanilla. mix sugar and flour together, add ,water gradually and stir over the fire until thick, add the egg yolks and buter, then vanilla. fill baked crust, beat the whites of eggs to stiff froth, add tablespoons sugar. put this on top and brown in a slow oven. laura e. willobee. shepherd pie one pound mashed potatoes, - pound cold meat, - ounce butter, slice of onion, - gill of gravy, a little milk, pepper and salt. cut meat into slices and season. grease a pie dish and line it with a part of the mashed potato, put in the meat mixed with the gravy and onion, then put the remainder of potato over the top, smooth with a knife and sprinkle with bread crumbs and bits of butter, hen bake for minutes. mrs. george bourasaw. butter scotch pie two cups cold water and cup brown sugar, heat. take half cup butter, put butter in frying pan and brown it well but do not burn, table. spoons of flour and one of white sugar. mix with little water until smooth. eggs add yolks to flour and sugar, save the whites for frosting flavor with vanilla. mrs. dudley griffin. sweet potato pie two cups cold sliced sweet potato ( - inch thick) that have been boiled and peeled sauce for pie.- tablespoons mazola oil, - cup brown sugar, - teaspoon salt, tablespoon karo crystal white, table- spoon lemon juice, tablespoons vinegar, tablespoons water, tablespoon cornstarch. make crust and fill with potatoes. pour sauce them. sprinkle over with tablespoons brown sugar and a bit of nutmeg. put on top crust and bake. zeneda m. amoitte. a over kindly patronize our advertisers pies lemon pie one cup sugar, butter size of an egg, tablespoons cornstarch or flour wet up with cold water, large lemon, juice and rind, cups iling water. boil up in double boiler until thick, when nearly cool add yolks of eggs. fill baked pie crust. make meringue of whites of eggs, put on pie and brown in oven. mrs. a. miner. pumpkin pie one cup stewed pumpkin, cup sugar, cup milk, egg, teaspoon cloves, teaspoons cinnamon, - teaspoon ginger, teaspoon salt. mrs. maycroft. real cream pie make a rich crust and bake, pricking it so the air may escape. one cup of rich sweet cream, the white of egg, - cup of sugar. whip all together and fill the baked crust. flavor to suit taste. mrs. emma p. bagley. cream pie place on stove in earthen dish pint of milk, cup of sugar, a lump of butter the size of an egg. allow this to come to a boil, then stir in tablespoons of flour moistened with water, boil or minutes, then cool and add eggs, beaten and vanilla or lemon to taste. put in tins and bake until firm. reserve white of egg and with this beaten with tablespoon of sugar, frost the top. bake crust before filling. mrs. peter ayres. raisin pie one cup raisins put in a sauce pan and cover with water, let come to a boil and cook for minutes, add a small half cup sugar as to suit the taste, a small piece ofbutter, tablespoons vinegar and thicken to suit the taste. can be baked in two cruss, or one. if one crust is used when baked, cover with whipped cream. it is delicious, try it. mrs. james lardie. banana pie the yolks of eggs, - cup sugar, large bananas, beat the yolks and sugar to a cream, peel, mash bananas, beat into the eggs to which has been added a large cup milk, bake in one crust, when done cover with meringue made with whites of the eggs. serve cold. mrs. james lardies, old mission. sour cream pie one cup sour cream, cup sugar, - cup ground raisins, - teaspoon cinnamon, - teaspoon cloves, - teaspoon nutmeg, teaspoon cornstarch, yolks of eggs. cook all together in double boiler. put in crust that has been baked and cover top with meringue made with the whites of the eggs. put in the oven to brown slightly. mrs. e. p. allen. butter scotch pie one cup brown sugar or - brown and - white, tablespoons butter, cup milk, teaspoon vanilla, tablespoons flour, eggs, yolks well beat mix flour and sugar, add egg yolks and milk, then butter and cook in double boiler until thick. add flavoring. put in previously baked crust and add meringue of the beaten egg whites and a tablespoon of sugar, re- turn to the oven and brown slightly. mrs. beatrice i. jones. en. bensley’s dyers and cleaners, phone doughnuts “doughnuts always please a boy, which mother makes just so. he does not have to climb the trees to knock them down you know.” doughnuts one-third cup sour cream, - cups buttermilk, - cups sugar, eggs, - teaspoon soda, teaspoons baking powder, cinnamon. nutmeg. flour to roll, not to stiff. kittie lardi.e fried cakes one cup sugar, tablespoons melted butter, eggs. beat well, then add cup buttermilk in which teaspoon of soda has been dissolved. use about cups pastry flour with teaspoon of baking powder sifted into it. mix sparingly, roll out and cut. fry in piping hot lard. mrs. john kroupa. drop doughnuts two and one-half cups flour, heaping teaspoons baking powder, - teaspoon salt, tablespoons sugar, sift all together and add eggs, beaten separately and - cup sweet milk and tablespoon melted butter. mix well and drop with teaspoon in hot lard. elizabeth griffin. cruellers take eggs, cups sugar, pinch of salt, and tablespoonfulls of melted lard and beat all well together. stir into a pint of buttermilk, rounding teaspoon of soda until it foams. mix all together with enough flour to make a soft dough. work out flat on the board, cut into shapes, and fry in hot lard. be careful and not make to stiff with flour. cora burton. doughnuts two eggs, cup sugar, - teaspoon salt, - teaspoon nutmeg, - cup sour cream, - cup buttermilk, teaspoon soda, teaspoon baking powder, cups flour. fry in hot lard. mrs. john d. marshall. doughnuts three eggs, well beaten, cup sugar, tablespoons shortening, - cups sweet milk, cups flour, teaspoons baking powder. season with nutmeg. ida golden lardie. doughnuts take eggs, cup and half sugar, cup buttermilk, - cup thick sour cream, teaspoon salt, teaspoon soda, - teaspoon cream tartar, flour enough to make a stiff dough, flavor to suit taste. roll them and fry in hot lard. mrs. toney zoulek. fried cakes one cup sugar, eggs, - cup sour cream, - cup buttermilk, flour for a soft dough. fry in hot lard, level teaspoon soda, nutmeg. mrs. 'nora eiman. bensley's dyers and cleaners, phone doughnuts doughnuts one and one-half cups sugar, tablespoons melted lard, - cups sweet milk, eggs, teaspoon vanilla, pinch of salt, teaspoons baking powder, a pinch of soda, flour enough to roll out. mrs. j. r. blizzard. fried cakes one large cup sugar, eggs, tablespoons shortening, cup sweet milk, teaspoon soda, teaspoons cream of tartar, salt, seasoning and flour. luella k. johnson. fine fried cakes two cups buttermilk, soda, eggs, - cups granulated sugar, tablespoons melted lard, season to taste, little salt, mix soft, fry in hot lard, ( - cup sour cream improves them greatly. nellie baldwin. fried cakes one cup sugar, cup sweet milk, eggs, tablespoons melted butter, large teaspoon baking powder, a little salt, - teaspoon nutmeg, flour to make batter not too stiff, and fry in hot lard. mrs. della kirkpatrick. for your own recipes bensley’s dyers and cleaners, phone cakes . d. cake boil together till thickened, half a teacupful of milk, the yolk of an egg and a quarter of a cake of chocolate or a heaping tablespoonful of cocoa. cool, and then add a teacupful of sugar, a tablespoonful of butter and half a teacupful of milk. thicken with teacupfuls of flour, into which baking powder has been sifted. flavor with vanilla; make into layers; put together by boiled icing. miss marguerite zoulek. an old herald cook book recipe and a good one. coffee fruit cake one cup of butter, cup of brown sugar, cup of molasses, cup of cold strong coffee, cups of flour, egg, teaspoon soda, teaspoon cinna- mon, - teaspoon cloves, - teaspoon allspice, - a nutmeg, teaspoons lemon extract, - of a pound of citron, cups of currants, cups of rais- ins, stoned, and floured. baked slowly and set away a week or so before cutting. this is an excellent, and if properly made, you will be compli- mented on your "splendid fruit cake.” the quantity of fruit can be varied to suit the occasion. if raisins are boiled for a minute or two they can be stoned with very little trouble. pork cake one lb. of pork, chopped fine, lb. raisins, pint of boiling water turned on the pork, - cups of brown sugar, - cups of molasses, tablespoon each of cinnamon and cloves and nutmeg, teaspoon full of soda, eggs and cups of flour. this needs to stand about weeks before cutting mrs. j. christopher. sweet cream cake two eggs, broken in a cup, fill with sweet cream, (beat together well), cup sugar, - cups flour, teaspoon baking powder, pinch of salt, seasoning. lizzie l. ladd. nut cake one-half cup butter, - cups granulated sugar, - cup milk, cups flour, teaspoons baking powder, cup nut meats, chopped fine, whites of eggs, beaten. sift flour and baking powder three times. cream sugar and butter then milk and flour, lastly the nut meats and egg whites. white layer cake one cup sugar, - cup butter, cream together, cup sweet milk, - cups flour with teaspoons baking powder, then the beaten whites of a little vanilla. mrs. perry fouch. one egg layer cake one cup sugar, butter size of an egg, egg, well beaten, cup sweet milk, - cups flour, teaspoon vanilla, teaspoons baking powder, sifted in the flour. mrs. perry fouch. molasses layer cake one cup molasses, - cup sugar, eggs, tablespoons of butter, cinnamon and cloves, teaspoon of soda, - cup buttermilk, cups of flour, chopped raisins between. mrs. w. m. coddington. molasses cake one-half cup of molasses, - cup of sugar, - cup of cold coffee, - cup of shortening, teaspoon of soda, - teaspoon of cloves, allspice, a little salt, egg. mrs. w. m. coddington. bensley’s dyers and cleaners, phone cakes devils food cake one cup of sugar, - cup of butter, egg, - cup sour milk, tea- spoon of soda in sour milk, teaspoon vanilla, large cup flour, - cup of boiling water, teaspoons of cocoa in water. mrs. w. m. coddington. orange filling for orange cake beat egg, add cup sugar, tablespoons butter and the grated rind and juice of orange. stir and cook over boiling water, until the mixture is thick and smooth. mrs. frank kroupa. orange cake beat - cup of butter to a cream, gradually beat - cup sugar, beat eggs without separating the whites and yolks, beat in - cup sugar, then beat the whole in the butter mixture. add the grated rind and juice of - orange, - cup milk and - cups flour, sifted with three level teaspoons of baking powder. bake in two layers together with orange filling, sift powdered sugar on top. mrs. frank kroupa. devils food, two layer cake mix tablespoon butter and of lard with - cups of brown sugar (or cup granulated sugar), egg wellbeaten, - tablespoons cocoa, - teaspoon cloves and cinnamon. then add - cup sour milk, - tea- spoon soda, sift in - cups flour, and stir in cup raisins. nellie r. baldwin. white layer or loaf cake one cup sugar, tablespoon butter, - cup sweet milk, - cups flour, level teaspoons baking powder, teaspoon lemon, whites of eggs. use yolks for frosting with powdered sugar and teaspoon vanilla. nellie r. baldwin. sandwich cake one-half cup butter, cup sugar, - cup sweet milk, - cups flour, teaspoons baking powder, whites of eggs. save out tablespoons of batter, bake rest in layers. add to the batter saved, - cup molasses, - cup chopped raisins, teaspoon of cinnamon, - teaspoon of cloves, and little more flour. put between white layers with frosting. nellie r. baldwin. wedding cake two lbs. raisins, seedless, lbs. currants, - lb. citron, - lb. lemon and orange, lb. brown sugar, dark, lb. butter, doz. eggs, wine glass brandy, wine glass french wine, teaspoonful each of cloves, cinnamon, allspice and mace, teaspoonfuls of soda, cup new orleans molasses, flour to make a stiff batter. mrs. lulu d. leighton. chocolate cake or devils food one-half cup butter, - cups sugar, eggs, - cup milk, table- spoons hot water, ozs. chocolate, - cups flour, teaspoons baking powder. cream the butter and sugar, add the beaten yolks then melted chocolate with hot water, milk, flour, with baking powder and last the beaten whites of the eggs, vanilla. mrs. w. f. wilson, r. , traverse city. bensley's dyers and cleaners, phone cakes ginger bread (very good) one cup molasses, - cup butter or lard, add to this scant teaspoons soda after dissolving in cup boiling water. beat well and add - cup sugar, teaspoon ginger, of cinnamon, and - teaspoon cloves, - cups flour and lastly add eggs. silvia ghaston. soft ginger bread one-half cup sugar, cup molasses, - cup butter, teaspoonfuls soda, teaspoon cinnamon, teaspoon cloves, teaspoon ginger, - cups flour, cup hot water, well beaten eggs. very good. lady baltimore cake one-half cup butter, - cups granulated sugar, sifted, cup cold water, even cups swans down cake flour, sifted three times before measuring, rounded teaspoons baking powder (royal), whites of eggs. flavor with - teaspoon of almond extract and - teaspoon of vanilla, mixed. cream the butter and sugar, add - of the water with cup of the flour, beat thoroughly and add second cup of flour, continue beating into the last cup of flour sift the baking powder, and add to the others, then the rest of the water. flavor and then fold in the stiffly beaten whites carefully. this will make layers inches square or layers inches square. layer cakes require a hotter oven than loaf cakes, filling for lady baltimore cake grind together in the meat grinder - lb. of figs, - lb. of pecans or english walnuts and - lb. of raisins. make a boiled icing of cups of granulated sugar, - cup water, whites of eggs. boil sugar and water together gently without stirring until it threads from the spoon, turn this mixture slowly in the stiffly beaten whites of the eggs, beat while turn- ing on the hot liquid. continue beating until of the right consistency to spread, leave out - and into the rest stir the fruit and nuts. spread the fruit icing between the layers and on the top and over this spread the plain white icing. this is one of the most delicious cakes and has been much sought after by readers of owen wistar's interesting story of lady balti- georgia hans hocksted, grand blvd., e., detroit. white cake one cup sugar, tablespoon cottosuet, teaspoonful vanilla or lemon, cup sweet milk, cups flour, teaspoon salt, teaspoons baking powder. beat all together then add the whites of three eggs beaten light. bake in layers or a loaf. mrs. della kirkpatrick. cloth of gold cake one cup granulated sugar, eggs, teaspoons baking powder, - cup water or milk, - cup butter or margarine, cup powdered sugar, cups sifted flour, teaspoon each vanilla and lemon, small pinch of salt. beat egg yolks till lemon color, and then cream with granulated sugar. warni the shortening but do not melt it, and add, mixing thoroughly. sift together baking powder and flour, then sift the mixture into the egg-butter com- pound. last add the water, stir but do not beat, until smooth, then turn into pan lined with greased paper. bake in a moderate oven for minutes, turn out of pan to cool. use any preferred icing. makes a delicious layer cake with pineapple filling. mrs. f. ghering. pineapple cream cream cup full of confectioner's sugar with tablespoons of butter, then add - cup of chopped pineapple with enough juice to spread. mrs. t. ghering. more. bensley's dyers and cleaners, phone cakes spice cake one and one-half cups sugar, tablespoons butter, pinch of salt, eggs, cream all together then add cup sour milk, teaspoon soda, cups flour, teaspoon of baking powder, add nutmeg, cinnamon and lemon extract. mrs. h. seel. spiced layer cake three-fourths cup butter, cup water, cups flour, cups sugar, - teaspoons cinnamon, - teaspoons cloves, teaspoon nutmeg, even tea- spoons baking powder, eggs. cream the butter and sugar, add yolks of eggs, beat well then add water and flour in which spices and baking powder are mixed, last the well beaten whites of the eggs. mrs. j. f. drew. white layer cake one-half cup butter, cups sugar, cup sweet milk, cups flour in which is sifted small teaspoons of baking powder, whites of eggs beaten to a froth, - teaspoon lemon. mrs. j. f. drew. angel cake whites of eggs, beat slightly, add teaspoon cream tartar, beat until stiff, - tumblers sugar, tumbler flour, sift sugar four times, sift flour four times, add sugar to the whites slowly beating then add flour slowly by spoonful, teaspoon vanilla. bake minutes in slow oven. mrs. chas. swaney. excellent chocolate cake one tablespoonful of cocoa, tablespoonful of shortening, melt these together, add cupful of sugar, cupful of buttermilk, - cupfuls of flour, even teaspoonful of soda, dissolved in buttermilk, teasoponful of cinnamon, teaspoonful of vanilla. helen i. willobee. sour cream cake one cup sugar, eggs, cup sour cream, - teaspoon soda, cups flour, sifted, - teaspoon baking powder, teaspoon, lemon. mrs. l. p. zoulek. apple sauce cakke one cup sugar, - cup shortening, cup unsweetened apple sauce, teaspoon soda, - cups flour, - teaspoon cinnamon, - teaspoon cloves, a little nutmeg, a little salt, cup raisins. mrs. l. p. zoulek. bread dough cake one cup bread sponge, cups brown sugar, cup sour cream or tablespoons lard in a cup and then fill the cup with buttermilk, teaspoon soda, teaspoon cinnamon, teaspoon cloves, cups flour, bake in a medium slow oven. mrs. charlie cooper. molasses cake one egg, cup sugar, cup molasses, cup sour milk, teaspoon cinnamon, teaspoon ginger, teaspoon soda, flour to make a batter not too stiff. mrs. charlie cooper. a good two layer cake one cup sugar, heaping tablespoon of cottosuet, egg, a little salt about - teaspoon, cup sweet milk, - cups sifted flour teaspoons baking powder, flavor to suit your own taste. mrs. d. v. hamilton. bensley's dyers and cleaners, phone cakes ellens nut cake break eggs into a mixing bowl and beat till very light, add very scant cups of sugar and tablespoons melted butter. mix well and add alternately cup of milk and small cups of flour sifted with teaspoons of baking powder. add a little salt and - teaspoons of flavoring. this makes a nice large cake and can be baked in either layers or loaf. mrs. roy holmes. fudge cake cream large tablespoon of butter, add scant cup of sugar and tablespoons of cocoa. stir well and add well-beaten egg, - cups but- termilk, small teaspoon soda, salt, and - cups of flour. stir well again and add - cup of boiling water and teaspoon vanilla. this cake can be baked in two layers or loaf cake and can be put together with any filling mrs. roy holmes. roll jelly cake four egg, well beaten, cup sugar, a pinch of salt, desert spoons milk, cup flour, teaspoon baking powder, flavor to taste. bake in dripping pan, when done spread with jelly and roll while warm. may g. mills. good sponge cake four eggs, well beaten, cups sugar, cups flour, teaspoons baking powuer, a little salt, flavor with lemon, add slowly cup of hot water. this makes a large cake in dripping pan and is very nice with ice cream. mrs. j. g. mills. not better than the best but better than the rest, cake one cup sugar, tablespoons melted butter, eggs, save out the white of one for frosting, tablespoons molasses, cup buttermilk, teaspoon soda, - cup flour, teaspoon royal baking powder, season with spices to suit taste, a little cinnamon, nutmeg and cloves. cooked frosting- - cup brown sugar, - cup water, cook until it hairs, - cup chopped raisins, beaten whites of eggs, beat until stiff enough to ice the cake. this makes a three layer cake. grace moon. eggless cake one cup sugar, tablespoons butter, cup sour milk, teaspoon soda, cups flour, cup raisins or currants, or nuts, teaspoon cinnamon, - teaspoon cloves, - teaspoon nutmeg. elizabeth griffin. spice cake one cup brown sugar, egg, - cup lard or drippings, beaten well together, then gradually add cup buttermilk stirring all the time, cups flour, teaspoon soda, teaspoon cinnamon, - teaspoon, - teaspoon nutmeg. sift together, and add after which add - cup raisins chopped and dredged with flour. mrs. lulu tompkins. cake take cupful of sugar, break eggs into a cup and fill it up with sweet cream; add a pinch of salt, teaspoonfuls of baking powder, and cupfuls of flour. flavor with lemon and bake in small patty tins. they must not be filled over half full. it will make about cakes. make the same recipe in three deep tins, and spread with jelly. it may be baked in two shets and placed together with sliced bananas, icing, or fig jam. a lemon jelly spread over the three layers makes a good lemon cake. it may be baked in one long sheet. emily shetterly. bensley's dyers and cleaners, phone cakes cocoa cake two scant cups sugar, heaping tablespoons butter, eggs, cream to- gether, add tabiespoons cocoa, dissolved in hot water, cup sour milk, teaspoon soda, . - cups (well sifted) flour, teaspoon baking powder, salt, vanilla. medium oven elizabeth griffin. devil's food cake one cup sugar, heaping tablespoon butter, yolk of egg, cup sweet milk, . cups *lour (scant), scant teaspoon soda, scant teaspoon baking powder, desert spoons cocoa, teaspoon vanilla, tablespoons cold water use white of egg for frosting. mrs. john marshall. white cake one-half cup but er, cups sugar, cup sweet inilk, cups flour in which has been sifted small teaspoons baking powder, whites of egg's, beaten to a stiff froth. beat the butter and sugar to cream then stir in milk and a little at a to ve add the whites. bake in layers or in loaf. ella drew. yellow cake one cup sugar, heaping tablespoon of butter, eggs, cream together an add - cups flour (weli sifted), teaspoons baking powder, pincii of salt, flavoring. elizabeth griffin. inexpensive white cake one-half cup sugar, tablespoon butter, well beaten egg, cream to. gether until very light then add small - cup sweet milk, and large cup of flour into which have been sifted teaspoon baking powder. beat all together well. flavor with lemon or vanilla and bake in shallow pan. mrs. roy lardie. car, el cake one cup of sugar, eggs, well beaten, i pint of thick sweet cream, a pinch of salt, teaspoon of extract. beat well then add cups of flour, teaspoon of soda, teaspoons poyal baking powder. bake in a moder- ate oven. frosting—two cups of light brown sugar, cup of sweet cream, tablespoons butter. let cook until it forms a soft ball in cold water. add teaspoon vanilla. mrs. toney zoulek. devil's cake two cups light brown sugar, tablespoon butter, eggs, - cup hot water, - cup sour milk, teaspoons cocoa, teaspoon soda, teaspoon baking powder, cups of flour. mrs. peter ayers. railroad sponge cake three eggs, cup of sugar, cup of flour, tablespoonful of water, half a teaspoonful of soda, teaspoonful of cream of tartar, tablespoonful of butter, stir well together, and bake in a quick oven. mrs. john franklin. sour milk cake one cup sugar (scant), tablespoons shortening, egg, well beaten, cup sour milk, teaspoon soda (level), teaspoon baking powder, - cups flour, teaspoon salt, flavor with lemon. beat sugar and shortening well together, then add the rest. this is good either loaf or layer. mrs. dulley griffin. bensley's dyers and cleaners, phone % cakes fluff-filling white of egg, beat slightly, add - cup jelly or jam, cup confec- tioner's sugar. beat minutes. mrs. h. e. maycroft. caramel frosting two cups light brown sugar, moistened with - cup sour cream. let it boil until it forms a soft ball when dropped in cold water, stir_until it commences to thicken. mrs. perry fouch. marshmallow frosting one cup sugar, - cup water. boil until it threads, pour on stiffly beaten whites of four eggs and continue beating until quite cool. good on mrs. e. p. allen. any cake. frosting for nut cake one cup granulated sugar, - oz. chocolate, white of one egg, beaten dry, - teaspoon vanilla, - cup water. boil sugar, chocolate and water until they form a soft ball in cold water when tested. pour over egg white and spread on cake. chocolate icing two cups powdered sugar, tbs, melted butter, tbs. cocoa, tbs. cream, tsp. vanilla. cream butter, sugar and cocoa. then add cream and vanilla. mrs. w. g. tompkins. soft frosting white of egg, - cup granulated sugar and grated apple. beat egg, then add sugar slowly, beating constantly, also add grated apple, slow- ly and beat for ten minutes. add flavoring and spread on cake. cut walnut meats on top. this may be used on cake or on one crust pie. mrs. grace gleason. sour cream frosting one-half cup sour cream, egg yolk, stir in enough powdered sugar to spread well, a few drops of vanilla and if desired, a sprinkling of nutmeats. very good and easy to make. margaret and elizabeth. maple syrup frosting boil cup maple syrup, or part granulated sugar may be used, until it hairs when dropped from the spoon, turn slowly on the beaten white of one egg. mrs. edith leighton. chocolate frosting melt cupful of granulated sugar in - cupful of water, cover and boil three or four minutes, add heaping tabespoonfuls of cocoa and let melt then take from fire and add one teaspoonful of vanilla and confec- tioners' sugar enough to make frosting af a consistency to spread well. if it becomes to thick to spread, add boiling water, a few drops at a time. mrs. robert swaney. bensley's dyers and cleaners, phone cakes for your own recipes bensley's dyers and cleaners, phone b r'e ad salt rising bread let - cup of new milk come to a boil and stir in level tablespoonfuls sweet corn meal, a pinch of salt and a pinch of saleratus, set in a warm place to rise, which will take about hours if kept warm. as soon as light stir up a bowl of batter in the usual way simply warm water, flour, a pinch of salt and saleratus into which stir the light meal and set in a warm place to rise. when the emptyings are light set the sponge as usual when this gets light mix and put in the pans, let rise again and bake. ida reese. steamed brown bread cans. two cups corn meal, cups graham flour, cup white flour, cup sweet milk, cups sour milk, - cup molasses, teaspoons soda, tea- spoon salt, teaspoons baking powder. steam hours in baking powder mrs. a. miner. muffins two eggs, - cup of butter, tablespoonfuls sugar, cups sweet milk, cups of flour, add heaping teaspoonfuls baking powder, half teaspoon salt. corn meal muffins can be made just the same by leaving out cups of the flour and add cups of corn meal. mrs. ella porter. corn bread one cupful corn meal, cupful wheat flour, teaspoonful of salt, tablespoon sugar, egg, cupful sour cream, teaspoon baking powder, tablespoons shortening. scald the corn meal with boiling water and cool. beat in egg and sour cream in which the soda has been dissolved, and add salt, sugar, melted shortening and finally the sifted flour. beat the batter hard for a few minutes. and bake minutes in a moderate mrs. joseph kitchen. corn cake one cup sour milk, cup corn meal, cup white flour, teaspoon soda, tablespoon sugar, tablespoon lard, egg, teaspoon salt. beat lard and sugar, add beaten egg, milk, soda and lastly meal, flour and salt. bake in shallow pan in hot oven. mrs. william a. mccool. for your own recipes oven. bensley's dyers and cleaners, phone bread for your own recipes bensley's dyers and cleaners, phone cookies and small cakes coffee-ginger cookies mix cupful of shortening with cupfuls of white sugar, add cupful of new orleans molasses and teaspoonfuls of soda in cupful of hot black coffee, let the mixture cool, then add well beaten egg, teaspoon- fuls of vanilla, a pinch of salt and teaspoonfuls ginger sifted with flour enough to roll out to make a soft dough. cut out and bake in a quick mrs. chas. stanek. oven, filled cookies one egg, cupful of sugar, - cupful of butter, - cupful of sweet milk, - cupfuls of flour, teaspoonfls of cream of tartar, teaspoonful of soda and teaspoonful of vanilla. roll thin, put cookies in pan, add teaspoonful of filling slightly spread and place a cookey on top. filling:- - cupful of sugar, - half cupful of water cupful of chopped raisins (or dates) and teaspoonful of flour. cook, stirring constantly. mrs. chas stanek. cream cookies two cups sugar, cup butter, cup sour cream, eggs, teaspoon soda, teaspoons cream of tartar, nutmeg and vanilla, flour to roll stiff. libbie gaston. oat meat cookies try this recipe for oat meal cookies: one cup raisins, boiled until ten- der, egg, cup sugar, cup lard, a little salt, teaspoonful soda, dissolv- ed in tablespoonfuls of water in which the raisins were cooked, heaping teaspoonful of cinnamon, cups uncooked oatmeal and cups flour, salt, mix quite stiff and drop from spoon on greased pans in bits the size of a walnut. do not smooth out. this will make fifty good cookies. helen a. altenburg. buttermilk cookies two cups brown sugar, heaping cup shortening, eggs, flavor with nutmeg, cup buttermilk, cup english currants, teaspoon soda, tea. spoons baking powder, flour enough to roll out, not too stiff. mrs. dudley griffin. cookies cornflake kisses two egg whites, cup sugar, cup cocoanut, cups cornflakes. beat egg whites until stiff, gradually add sugar and stir well, add cocoanut and cornflakes and mix thoroughly. bake until brown. mrs. roland lardie. cream cookies two cups sugar, eggs, cup sour cream, cup butter, teaspoonful soda, teaspoonful lemon extract or - nutmeg grated, flour enough to make a dough as soft as can be rolled. to omit the seasoning, and add ing for cookies:- cup of sugar, - cup of water, let boil till stringy, then bensley’s dyers and cleaners, phone cookies and small cakes cream cookies one cup butter, cups sugar, cup sour cream, eggs, teaspoonful saleratus, flavor with nutmeg. a splendid cookey to keep. mrs. minnie rushmore. ginger cookies one cup of sugar, - teaspoon cloves, teaspoon cinnamon, tea- spoons ginger, teaspoon salt, cup melted lard, cup molasses, - cup hot coffee, teaspoons vinegar, heaping teaspoon soda, flour. set away to cool hour and do not roll out thin. mrs. w. d. bagley. cry babies one cup of sugar, cup of lard, eggs well beaten, cup of mo- lasses, cup of hot coffee, teaspoon of cinnamon, teaspoon of ginger, - teaspoon cloves, teaspoons of vinegar, teaspoon of lemon, tea- spoons of soda cups of hannah's best flour. drop with teaspoon. mary b. carter. cookies one cup of sugar, cup of molasses, cup of shortening, cup of sour milk, teaspoons soda, pinch of salt, ginger or other spices to taste. frost- cup of english currants makes a pleasant variation. mrs. t. ghering. pour it on to whites of eggs beaten good with a little flavor in. stir till quite stiff and spread on cookies. mrs. o. nelson. good cookies two cups of sugar, cup of shortening, - cups of buttermilk, eggs, teaspoonfuls of baking powder and of soda, vanilla. mrs. john franklin. sugar cookies two cups of sugar, cup of lard, cup of sour milk, teaspoon of soda, teaspoon of baking powder, eggs, salt, nutmeg, and a teaspoon of vanilla. mrs. rose dana. molasses cookies one cup sugar, cup molasses, eggs, - cup sour milk, cup sour cream, - teaspoon nutmeg, - teaspoon cinnamon, a pinch of salt, scant teaspoon soda and teaspoon baking powder in flour enough to stir to spread in pans, when baked frost with caramel or white frosting_and cut in squares. mrs. perry fouch. sour cream drop cookies two cups sugar, cup butter, eggs, cup sour cream, teaspoon soda, salt and cinnamon, large teaspoons baking powder, large teaspoon vanilla, large teaspoon lemon, cup chopped raisins. mix soft and drop from a spoon. bake in a quick oven. ella drew. oatmeal cookies one cup sugar, - cup melted lard, - cup sweet milk, eggs, small teaspoon soda, teaspoon cinnamon, - teaspoon salt, cups flour, cups rolled oats, one can add - cup chopped raisins. ella drew. cookies two cups sugar, cup shortening, eggs, teaspoon soda, tea- spoons baking powder, flavor with nutmeg. mrs. john franklin. bensley's dyers and cleaners, phone cookies and small cakes oatmeal cookies one and one-third cups sugar, cup shortening, lard and butter, eggs, teaspoon of soda, teaspoon of cinnamon, tablespoons sweet milk, cup seeded raisins chopped, cups of oatmeal, cup of flour or enough to make a soft dough. luella k. johnson. cocoa drop cakes four tablespoons shortening, cup sugar, egg, - cup milk, - cups flour, teaspoons baking powder. - cup cocoa, - teaspoon salt, teaspoon vanilla. cream shortening, add sugar and beaten egg. beat well and add milk slowly. sift flour, baking powder, salt and cocoa into mixture. stir until smooth, add vanilla. put tablespoon of batter into each greased muffin tin and bake in moderate oven about minutes. cover with boiled icing this is nice baked in shallow pan. mrs. h. h. johnson. drop cakes one cup butter, cups dark sugar, eggs, tablespoons sour milk, - cups raisins, - nutmeg, tablespoon of mixed spices, cinnamon, cloves, nutmeg, - teaspoon soda, - cups flour. drop with teaspoon. mrs. william a. mccool. molasses cookies one cup sugar, cup molasses, - cup shortening, cup cold coffee, - teaspoon nutmeg, - teaspoon cinnamon, teaspoon soda, teaspoon baking powder, a pinch of salt. flour to make a dought that will spread in pans, when baked frost in any kind of frosting and cut in squares. mrs. perry fouch. oatmeal cookies one and one-half cups sugar, cup lard, eggs, cup milk, - tea- spoon salt cup raisins, teaspoon each of soda, baking powder and cin- namon, cups of flour, cups of rolled oats, chop rolled oats and raisins. drop cookies on tin from a teaspoon. mrs. anna swaney. filled cookies oven. one cup sugar, - cup lard: teaspoon salt, egg, - cup milk, tea- spoons cream of tartar, teaspoon soda, sifted with cup flour, then add - cups of flour, teaspoon nutmeg. roll real thin and bake in quick filling for cookies— - cup each of sugar and water, teaspoon flour cup of chopped raisins. drop teaspoon of filling between two cookies. mrs. anna swaney. mother's cream cookies two cups sugar, cup butter, cup sour cream, eggs, teaspoon soda, teaspoon salt, teaspoons baking powder. season with nutmeg, flour to roll out nicely. nellie r. baldwin. fruit cookies one and one-half cups brown sugar, cup butter and lard mixed, cup currants, tablespoons sweet milk, eggs, small teaspoon soda, small teaspoon cinnamon, - teaspoon nutmeg, - teaspoon salt, small tea- spoon baking powder, flour to make like ordinary cookies, after rolling out sprinkle with sugar. mrs. charlie cooper. bensley's dyers and cleaners, phone cookies and small cakes dean's cookies one cup brown sugar, cup white, - cup butter, - cup lard, eggs, well beaten, cup walnut meats, teaspoon cinnamon, - teaspoon soda, cups sifted flour. mix at night and press into two loaf tins. in the morning cut in slices and bake. mrs. seldon burns. mrs. wilson's brownies one cup sugar, cup butter, squares chocolate, eggs, - cup flour, teaspoon vanilla, - cup nuts. bake in moderate oven. cut in small squares. very rich. mrs. w. f. wilson, r. , traverse city. -white cookies two cups sugar, cup butter, cup sour cream, eggs, teaspoon soda, teaspoons baking powder, teaspoon salt, teaspoon each lemon and vanilla. mrs. j. f. drew. molasses cookies one cup sugar, cup lard, eggs, cup molasses, teaspoon soda, dissolved in - cup cold water, tablespoon ginger, i teaspoon baking powder, cream sugar and lard, then add the eggs well beaten and other ingredients with just flour enough to roll out nicely. mrs. chas. cooper. my mothers ginger cookies one cup sugar, cups molasses, cup hot lard, cup boiling hot water, teaspoons soda, teaspoon salt, tablespoons ginger. add all the flour that can be stirred in with a spoon. put away until cold, then add just flour enough to roll out, not too thin. mrs. j. g. mills. first premium cookies two cups sugar, cup butter, cup sour cream, eggs, well beaten, teaspoon soda, desertspoon baking powder, flavor with one teaspoon vanilla, flour enough to roll out but not too stiff. bake in a quick oven. very nice plain or sugared, or with raisin in center. mrs. j. g. mills. sarah's ginger cookies beat eggs well and add cup sugar, scant cup melted lard, cup molasses, teaspoons soda, teaspoons cinnamon and teaspoons ginger. add some flour, then - cup hot coffee and then enough flour to roll out. these are excellent. one can let them stand for an hour in a cool place before baking. mrs. roy holmes. oatmeal drop cookies one and one-half cups sugar, cup lard, eggs, cup buttermilk, - teaspoon salt, teaspoon cinnamon, teaspoon soda, teaspoon baking powder, cups flour, cups rolled oats, cup raisins. frances swaney. . raisin filled cookies one egg, cup sugar, - cup shortening, - cup sour milk, - tea- spoon soda, level teaspoons_baking powder, a little salt, vanilla and nut- meg, flour enough to mix. roll out a layer of dought very thin, spread with filling and cover with another very thin layer. bake. filling:-- cup chopped raisins, - cup sugar, tablespoon flour or cornstarch, cook until it thickens. mrs. edna dohm. bensley’s dyers and cleaners, phone candies “pinoche” * three cups brown sugar, - cups milk, butter size of walnut, pinch of soda or cream of tartar. boil until it threads, after taking from fire add - teaspoon vanilla, beat until quite stiff, add - cup of walnuts or pea- nuts. pour into buttered pan. mrs. arthur de vol. nut caramel candy take - cups of brown sugar, - cups of sweet cream, cook until it creams, remove from fire, stir in a piece of butter the size of an egg, and flavor to suit taste. have ready any kind of nut meats, dip and pour into a buttered pan to cool, when nearly cold cut in squares. mrs. toney zoulek. chocolate fudge one pound powdered sugar, inch cube butter, - cup milk and canned cream mixed, oz. bitter chocolate. boil till forms a soft ball in cold water, then beat till thick enough to pour into buttered tin (smoothly), let ge cold and cut in squares, add nuts while beating. mrs. f. a. doig, r. no. , box , traverse city, mich. peanut butter candy two cups sugar, cup milk. boil until it hardens slightly in cold water. add tablespoon peanut butter, beat until it thickens. pour in buttered pan to cool. frances swaney. walnut divinity fudge two cups_sugar, - cup water, fill cup with karo, white of egg beaten stiff. boil sugar, water and karo until syrup forms soft ball when tried in cold water. add half slowly to beaten egg, cook remainder a little longer and add to first. beat until stiff, add vanilla and chopped walnuts, turn into buttered pan, cut when cold. mrs. j. f. drew. divinity fudge threec ups sugar, - cup water and - cup corn syrup. boil together until you can form a soft ball in cold water. remove from fire and stir in stiffly beaten whites of eggs. add flavoring, pinch of salt and nuts. elizabeth griffin. good cream candy one and one-half pints white sugar, - pint boiling water, - pint sweet cream, - teaspoon vanilla. dissolve sugar in boiling water very thoroughly. do not stir after placing upon stove. cook until it makes a soft ball in cold water. then add cream and cook until it will make a hard ball in cold water. add extract and pour in buttered tins. when cool enough to handle pull. mrs. lulu tompkins. sea foam candy two cups light brown sugar, - cup boiling water, white of egg beaten stiff, flavoring, - cup english walnut meats shaved fine. boil sugar and water until it spins a hair, then pour gradually into the beaten egg white, beating with a fork all the while. beat until stiff enough to hold shape, then using two spoons drop small spoonsful_upon buttered plates. add walnut meats just before ready for plates! fine also when granulated sugar and maple syrup is used instead of light brown sugar. mrs. murry tompkins. bensley's dyers and cleaners, phone candies for your own recipes bensley's dyers and cleaners, phone pickles beet pickles cook them until tender. put in glass cans and cover with the follow- ing: quart of vinegar to pound of sugar; tablespoon of mixed spices and a little salt. boil together and pour over the beets and seal while hot and they will keep two years and be as nice as when canned. mrs. frank stone. cucumber pickles seven lbs. of pickles, days in brine, days in fresh water. cook un- til done in weak vinegar, tablespoon aium, grave leaves, lbs. of brown sugar, oz. of stick cinnamon, oz. allspice, oz. of celery seed, qts. of vinegar. edith ghering. sliced cucumber pickles six quarts sliced cucumbers, onions, , quart vinegar, cups white sugar, large tablespoon mixed spices, large tablespoon mustard seed, large tablespoon curry powder, teaspoon celery seed. let cucumbers and onions stand in weak salt water for hours, then drain. then cook them - hour in the vinegar, spices, and sugar. if the vinegar is very strong it is better to dilute it just a trifle. this recipe will make or quarts. mrs. peter ayers. cucumber pickles put cucumbers in brine at night and let stand until noon next day. take out of brine, bring to a boil in weak vinegar containing a small piece of alum. have ready strong vinegar in which have - cup sugar, table- spoon mixed pickling spices to each quart pickles. bring to a boil, merely to let the pickles heat through. mrs. roy lardie. cucumber pickles one quart thin sliced cucumbers, green pepper, large onion. let stand in salt water, hours, drain - hour. put in kettle and spread out. add cup brown sugar, tablespoon horse radish, teaspoon allspice, teaspoon mustard seed, cup vinegar. let come to a boil, pack in jars and seal. ella drew. prepared mustard for the table one and one-half tablespoons mustard, - tablespoons sugar, - tablespoons flour, egg, a little salt, - cup vinegar. cook in double boiler. beat until smooth. mrs. j. g. mills. three river pickle one doz. large cucumbers, large onions (peel and slice), table- spoon salt. let stand hour, then drain minutes. pint flour, cup sugar, teaspoon pepper, teaspoon mustard seed, teaspoon celery seed, teaspoon tumeric powder. boil minutes. mrs. john marshall. olive oil pickles four quarts of cucumbers, about to in. long, onions. slice cu- cumbers (but do not peel), also onions and let stand in salt and water over night. drain and cook in the following, just until they boil up well: - cups vinegar, cups brown sugar, teaspoon mustard seed, tea- spoon celery seed, teaspoon tumeric powder, then add - cup olive oil and can. mrs. grace gleason. bensley's dyers and cleaners, phone pickles celery sauce fifteen large ripe tomatoes, onions, stalks celery, red pepper or . teaspoon cayenne, green (sweet) peppers, cups vinegar, table- spoons sugar, tablespoons salt. cook hour. mrs. arthur devol. aristocrats pickles twelve large cucumbers, peel and slice, large onions, sliced. stand in salt water over night, spoonfuls salt. morning, teaspoon celery seed, tablespoon mustard seed, small teaspoon tumeric, cups vinegar, cups sugar, brown. let this come to a boil then drain pickles and put in this and let come to a boil then can. good. mrs. j. m. henshaw, traverse city. brine for pickles take water enough to cover pickles, add enough salt so that an egg will float on top, pour on pickles and put cloth over top and weight them down. mrs. perry fouch. fruit chili sauce thirty good sized tomatoes peeled, pears, peaches, onions peeled, and chopped, red, green peppers cut in small pieces, add cups brown sugar, tablespoons salt, quart vinegar, tablespoons each whole cinna- mon, allspice, cloves and mace tied in a bag of cheese cloth. boil hours. mrs. ellen swaney. mustard pickle one pint of celery, dozen small cucumbers, quarts of small white onions, large heads of cauliflower, green peppers (sweet), quarts of green tomatoes. cut vegetables in small pieces, let stand over night in quarts cold water and half pound salt. next morning put on to cook and remove as soon as it boils up well. then strain. put on to boil quarts of vinegar and - lbs. sugar. mix to a paste - lb. ground mustard, cup flour, - oz. tumeric, stir hot vinegar into paste, boil minutes, pour over vegetables. mrs. chas. swaney. tomato ketchup one-half bu. tomatoes, tablespoons mustard, tablespoons ginger, tablespoon cloves, tablespoon allspice, tablespoons pepper, quarts vinegar, cups brown sugar, cup salt, lemons finely chopped, cayenne pepper. cook tomatoes hour, press through a sieve, add all ingredients and cook until thick, the cooking will take or hours. stir occasionally to keep from burning. put mustard, ginger, cloves, allspice and pepper in a cheesecloth. mrs. ellen swaney. dill pickles twelve quarts water, large cups salt, large cup vinegar, boil. put dill through pickles and turn liquid over them when cold. after two weeks take out pickles and put in glass jars. strain liquid and pour over pickles cold. mrs. e. p. allen. chili sauce two large onions, peppers, chopped fine, large tomatoes, table- spoons salt, tablespoons brown sugar, cups vinegar, ginger, cinnamon, cloves, nutmeg to taste, stew steady until well cooked. mr. p. a. devol. bensley's dyers and cleaners, phone pickles cucumber pickles two dozen cucumber, peeled, quart rather small onions, sliced thin and put into brine separately. let stand over night and drain. sauce:- - gal. vinegar, cups granulated sugar, - cup flour, wet smooth with cold vinegar, teaspoon tumeric, teaspoon curry powder, teaspoon celery salt, - teaspoon cayenne pepper. boil vinegar, put in other in- gredients. then the cucumbers and onions. boil until cooked through. bottle and seal. mrs. albert kroupa, r. , old mission, mich. cucumber pickles one gallon of small cucumbers, soak in salt water over night, quarts of vinegar, cup sugar, season with dill or mixed spices. heat the vinegar, sugar and seasoning to the boiling point. have a good hot fire, put in the cucumbers for a few minutes or until they can heat through. seal. luella k. johnson. chilla sauce eighteen ripe tomatoes, cut fine, green pepper, onion, tablespoon salt, cup sugar, cups vinegar, tablespoons of all kinds of spices, boil and seal while hot. mrs. w. m. coddington. corn salad or relish eighteen ears sweet corn, slice and scrape, green peppers, red pep- pers, onions, large head cabbage. put all through food chopper. two quarts vinegar (not too sharp), mix cups brown sugar, cup flour, cup water, tablespoon salt, tablespoons mustard, add to the vinegar. cook until thick. can in pint cans. ruth mills lackey. ripe tomato relish–uncooked one peck ripe tomatoes, chopped fine, cup of salt, sprinkle on and let stand over night, then add cups ground onions, cups chopped celery, red peppers (the hot kind) ground, teaspoons ground cloves, tea- spoons ground cinnamon, cups brown sugar, vinegar to cover nicely in let stand a couple of hours. stir occasionally. can cold. may g. mills. cans. chopped pickles one-half bu. green'tomatoes, chopped fine, big head cabbage, doz. onions, red and green peppers, put all through food grinder, cups sugar, tablespoon celery seed, tablespoon mustard seed. cover with vinegar and let cook till tender. seal hot. mrs. willard kitchen. this is good three quarts of green and red peppers, quartered and cut in strips, quart vinegar, cup sugar, mixed spices. let come to a boil,. put in peppers, let cook minutes. mrs. wm. ayers. beet relish one quart cooked chopped beets, quart raw cabbage, cup grated horse radish, cups sugar, tablespoon salt, teaspoon black pepper, pinch red pepper. pack in cans, fill with cold vinegar. mrs: wm. ayers. bensley’s dyers and cleaners, phone pickles for your own recipes bensley's dyers and cleaners, phone cookies and small cakes for your own recipes bensley's dyers and cleaners, phone preserves, jellies, etc. “the turn pike road to peoples' hearts, i find, lies through their mouths or i mistake mankind.” cherry conserve three quarts pitted cherries, oranges, lb. seeded raisins. put all through a meat grinder and add lbs. of sugar. cook slowly until done. very good with meats. mrs. archie helferich. carrot marmalade peel and run enough carrots thru the food chopped to make cups. to this cups carrots add cups sugar, juice of oranges and lemons, also the rinds of each, put thru chopper, cook slowly about hour or until it cooks thick like other marmalade. florence g. la batt. grape or heavenly jam five lbs. grapes, seeded, and cooked as for sauce, add lbs. sugar, lbs. raisins, put thru food chopper, and oranges, the juice and rinds put thru chopper. cook thick as other jams. this is fine and makes about pints when canned. florence la batt. raspberry jam eight lbs. red raspberries, qts. red currants: lbs sugar. bring fruit to boiling point, add lbs. of the sugar and cook minutes, then add lbs. sugar and cook minutes more, then put in the other lbs. and cook minutes more. i seal my jam while hot. della e. marshall. delicious conserve one quart red raspberries, quart currants, quart cherries, lb. raisins, lbs. sugar, cup nut meats. cook until thick. luella k. johnson. blackberry supreme two quarts of pared and cored apples, lbs. of granulated sugar, quarts of blackberries. water-cook the apples with cup of water until soft, cook qts. of berries with cup of water for minutes. force through a colander, add the sugar and cook slowly for hour, add the re- maining berries and cook for minutes. seal in sterilized jars. this makes pints of fruit. mrs. rose dana. plum conserve five lbs. plums, lbs. sugar, lbs. seedless raisins, (chopped), juice of oranges and grated rind, lb. shelled english walnut meats (chopped), boil plums and sugar until quite thick. add raisins, cook minutes, then add juice, cook minutes, add nut meats, last. ivy m. brown. kindly patronize our advertisers sandwiches “variety great to the ingenious maker.” . cheese sandwiches work good cheese into a paste with sufficient butter to easily spread thin slices of bread. carrie hoberg seel. chicken sandwiches chop cold chicken very fine, heat some rich cream and mix with it. season with a little salt and spread between sandwiches. mrs. m. b. ashmore. lamb sandwiches mince cold lamb fine, moisten with warm cream and add a little salt. spread between thin buttered slices of bread. mrs. grace t. stutsman. veal sandwiches chop cold veal and mix with salad dressing then spread between slices of bread as you would any filling. mrs. m. b. ashmore. cheese sandwich four oz. very soft butter, oz. very soft cheese, oz. nut meats, canned pimento, salt and paprika. butter soft, but not melted, cheese put through foodc hopper, also nut meats, pimento cut in small bits, add salt and paprika. mix thoroughly, put on thinly sliced bread. they are de- licious. kathryn golden bartlett. cake or sweet sandwich filling two lbs. sugar, lbs. sweet apples, lb. raisins, lb. figs. cook apples until tender, mash smooth, add other fruit and ugar, cook until thick, put in small glasses, cover with parafine. a. belle degraw. ginger bread sandwiches one-half cup sugar, cup molasses, - cup lard or butter, - cups flour, teaspoon of cinnamon, teaspoon ginger, - teaspoon cloves, teaspoons of soda, cup boiling water, eggs, salt. soften butter or lard, mix sugar, butter and molasses, add flour and spices. mix thoroughly, add boiling water with soda dissolved in it, add eggs well beaten. bake in two loaf tins. filling: pkgs. of neufchatel cheese, - cup finely chopped nuts, - cup chopped dates, - teaspoon grated lemon rind, tablespoon cream, - teaspoon salt. mix ingredients to. a smooth paste, more cream may be needed. cut cold ginger bread into slices - in. thick, spread with filling, cover with another slice, sandwich fashion. bensley’s dyers and cleaners, phone sandwiches for your own recipes bensley’s dyers and cleaners, phone farmers' directory sweetbriar farm w. h. and m. s. breeden sunset farm eugene wait old mission, michigan the holmes-stead john holmes old mission michigan burton heights oren burton old mission michigan the james swaney farm shady front jack swaney, manager old mission, mich. nellie r. baldwin l. a. baldwin bay view summer home the old stone homestead the catalpas c. w. chase instructor of music and piano tuning old mission, mich. mary a chase rug weaving kindly patronize our advertisers w. g. tompkins gillcrest pure bred stock and poultry old mission, michigan perry fouch spring creek farm old mission, michigan twin maples william dohm apples cherries and old mission michigan belmont harry johnson bowers harbor roy drew chief engineer on steamer “mckinnon” old mission michigan harbor view fruit farm george swaney old mission michigan bittersweet fruit farm bell phone m. b. ashmore old mission michigan crescent hill fruit farm stella edgecomb the henry seel farm one hundred acres apples and cherries old mission michigan e. e. hunter bowers harbors michigan ironwood farm frank w. stone old mission michigan leafy wild ida m. reese old mission michigan floyd jamieson old mission michigan frank kroupa orchard spring farm neah-ta-wanta joe mulujak white fish and trout-yum-yum old mission michigan tirsin the safest pocket in the world just go into a bank and look at the wonderful steel pocket. it is usually buried deep under tons of concrete, and surrounded by a network of wires, buzzers, batteries and other thingamajigs that go off the moment anybody makes a crooked move. it rings bells, locks doors and sends riot-calls to the police. any bank's pocket is super-steel, thick as a battleship, and insulated so that a fire can burn the building right overhead and not touch the stuff in the pocket. the doors shut with time-locks that won't open for any body until the clock says so. the forces of people in the cages and offices are just keeping books on your money and guarding the pocket. uncle sam himself has all kinds of laws to protect these big steel pockets, examiners to check up on them, and the whole force of government machinery to stand by them. can you beat that for a pocket? first national bank traverse city, michigan weights and measures cups flour ...... pound . pound pound pound .. pound ounce ܝܕ ounce . ounce cups butter, packed solidly cups granulated sugar / cups brown sugar / cups confectioner's sugar square baker's chocolate tablespoons unmelted butter level tablespoons flour level saltspoons level teaspoons level tablespoons cups pints quarts (dry measure) pecks level teaspoon tablespoon .. cup .. pint . quart peck „. bushel abbreviations used in this book tsp, teaspoon oz, ounce gal, gallon tbsp, tablespoon pt, pint pk, peck ib, pound qt, quart bu, bushel to use sweet milk in recipes calling for sour milk add tsp cream of tartar to each cup of milk, and / tsp soda to the flour. (reverse the order if preferred.) to use sour milk in recipes calling for sweet milk neutralize the sour milk by adding / tsp soda to each cup, and add / to / the baking powder called for, to the flour. mail orders address mrs. w. j. richards, hickory street, warren, pa. enclose check or p. o. money order for $ . and cents for postage and wrapping. postage west of the rocky mountains, cents. craft & keefer general insurance when property is destroyed by fire, the loss is adjusted on the basis of replacement value at the time of the fire. therefore, the amount of insurance carried becomes of utmost importance. a building worth $ , before the war to-day may be worth from $ , to $ , . if it should burn the owner would get little if any more than half its value, if he has not in- creased his insurance to the proper amount. room no. , warren national bank building the warren cook book compiled and arranged by the second auxiliary missionary society of the first presbyterian church fifth edition departments alphabetically arranged. a community text book for any community. containing favorite recipes of practical housekeepers. adapted to every-day use in any household. warren, penn'a, june the newell press entered according to act of congress in the year by the second auxiliary missionary society of the first presbyterian church of warren, pa., in the office of the librarian of congress at washington. preface the second auxiliary missionary society of the first presby- terian church of warren, pa., takes pleasure in offering the fifth edition of the warren cook book to the public. the book, designed at first to meet a local need, has, through the favor of its loyal patrons, by gifts to distant friends or by words of praise to guests in the home, been introduced in many homes throughout the country and europe, until the mail orders have become an important feature of the ever increasing demand for the book with each edition. the ideas incorporated in the book are not those of an individual or school (although the best teachers of domestic science are quoted with confidence), but of practical housekeepers; the book is, therefore, admirably adapted to the various tastes in any community. the last edition has been carefully revised and brought up to date in every particular. each department has been carefully compiled and arranged alphabetically. most recipes bear the endorsement of those who have used them with success, the cost of publication of this edition being more than double that of the last one, the price is necessarily increased. the society takes this opportunity to thank all its patrons of the past and to bespeak for the new book the generous support which has been accorded the warren cook book in the years that have gone by. mrs. j. w. kitchen, mrs. w. j. richards, miss mary kopf, mrs. w. s. peirce, cook book committee. soups soups mrs. j. a. hawke nothing furnishes a better foundation for soup than a shank of beef; if veal is added, the flavor will be more delicate; the bones (broken in small pieces) are a valuable addition. always put the meat to cook in cold water, for all the juices are required for the soup, and if the meat is put into boiling water the pores will be closed and the juices retained. do not allow it to boil rapidly, but let the kettle stand on the back part of the range and simmer slowly; remove the scum that rises to the top and add a little cold water occasionally to keep it from boiling until it has been thoroughly skimmed, and your soup will then be clear. a skillful cook will be careful that no pungent flavor predominates, but all are so blended as not to suggest any one in particular, except in cases where only the flavor of one vegetable is desired. when you can make a good stock you have the foundation of all soups and can have a new soup every day by adding different flavorings or vegetables. be careful about the quantity of salt; remember it is easier to add than to take away that seasoning. soup stock shin of beef, qts cold water, onion, carrot, turnip, bay leaves, sprig parsley, cloves, stalk celery, tbsp salt; simmer the meat for hours; add the vegetables and simmer hour longer; strain the stock through a fine sieve; add salt and let stand in a cool place. white soup stock select meat that is much fresher than for roasting; cut the meat, about pounds of veal, of which is bone, into several pieces; put the whole into the soup kettle, and then add qts cold water, and heat, gradually, to the boiling point; let simmer three or four hours; then add / tsp salt, or peppercorns or a part of a sweet red- pepper pod, a sprig of parsley, or cloves, / bay leaf, / tsp sweet herbs and tbsp each of chopped celery and onion; continue the cooking until the meat is tender; remove the meat for use in hash or other made dishes, and strain off the broth; there should be three pints or a little less of broth; if there be more, let simmer until reduced to that quantity; a fowl cooked in the broth will make the broth much richer; it will be no detriment to the fowl to be thus cooked. boston cook book. to clarify soup stock to qt of stock add white of egg, beaten slightly; heat stock to boiling point; boil minutes; then cook gently minutes ; remove scum and strain through cheese-cloth. f. b. s. the warren cook book delicious oyster bisque cover / pt of finely chopped celery with pt of water; stew slowly for / hour; drain and wash oysters; throw them into a sauce pan and shake over the fire until they have boiled for at least five minutes; drain, this time saving the liquor; now mix the celery and oysters together; add to them i qt of milk; rub together tbsp butter and of flour; add this to the mixture and cook for minutes longer; strain through a sieve; add white pepper to taste. mrs. h. a. booth. potato soup cut potatoes fine into cold water; cook down in salted water until tender; add a little onion, cream and milk-half cream ; season with salt and pepper and beat one egg slightly; pour in slowly while cooking ; do not stir; then add a small piece of butter and serve. mrs. w. d. hinckley. puree of potatoes boil and mash in qts of water large potatoes, a small onion, stalks of celery, sprigs of parsley; when done pass through a sieve; return to the fire; season with salt and pepper and generous tbsp butter rubbed into a dessertspoon of flour; boil up once and pour into a tureen over a cupful of whipped cream. mrs. james roy. puree of sweet potatoes medium-sized sweet potatoes, pt milk, tbsp butter, tbsp flour, salt and pepper to season; boil the potatoes until very tender and then remove the jackets and press through a colander or a potato ricer; put milk on to boil in double boiler; rub butter and flour together until smooth; add to the milk; then add potatoes; stir until thoroughly mixed; add salt and pepper as needed; serve with toasted crackers or croutons. mrs. william w. griffith. peanut soup qt peanuts shelled and cooked in water until tender (about hour); add qt water, slice onion, stalk celery ; rub through a sieve and, if on hand, add pt chicken stock; if not, qt milk; thicken with tbsp flour and tbsp butter rubbed together; season with salt and pepper. mrs. h. a. booth. cream of pea soup can of peas, pt milk or cup each of cream and milk, tbsp flour, tsp salt, / tsp pepper, tbsp butter; drain peas from liquor; cook until tender and rub through a sieve; scald and thicken milk with flour; add seasoning and combine puree with milk, and lastly add butter; serve at once. mrs. f. e. sill. dried pea or bean soup soak the peas or beans over night in cold water; next morning drain and cook in stock water until tender; then take onion and carrots and cook with the peas; when tender, slice the carrots in thin slices; take peas from fire and rub through a sieve; put in a piece of the warren cook book tomato puree qt tomatoes, qt water, tbsp butter, small onion, tbsp corn starch, tbsp sugar; melt butter in spider or frying pan and fry the onion until tender; dissolve sugar and corn starch in a little of the tomato; add a few cloves and cook hour and strain. mrs. c. e. bell. tomato soup with sago put qt of stewed or can of tomatoes into a saucepan; add slice of onion, bay leaf, sprig of parsley; simmer gently for minutes; have ready tbsp pearl sago that has been soaked in a pint of water for hours; stand it on the back part of the stove and cook slowly until sago is clear; press the tomatoes through a fine sieve; add the sago and pt water or stock; stir in tbsp butter; add salt and pepper, and serve at once. mrs. rorer. tomato bouillon with bread fingers put tomatoes cut into slices into a saucepan, or use can of tomatoes; add pt water, onion sliced, bay leaf, rounding tsp salt, a saltspoon of white pepper; boil rapidly for minutes; press through a colander, using as much of the flesh as possible; add pt boiling water and, if you like, / tsp beef extract and the whites of eggs, slightly beaten; stand this over the fire, and boil rapidly for five minutes; strain through two thicknesses of cheesecloth; the tomato that remains in the cloth may be put aside for sauces or the flavoring of other soups; you will have qt of beautiful, clear, strong soup; serve with this, toasted bread fingers. mrs. rorer. veal soup with macaroni to pounds of a well-broken joint of veal add qts water and set to boil; prepare pound of macaroni by boiling it in a dish, by itself, with enough water to cover it; when the macaroni is tender, add a little butter and season to taste with pepper and salt; then add the macaroni and the water in which it was cooked to the stock; onions or celery may be added for flavoring. vegetable soup boil a beef bone in qts of water hours; remove the meat and add to the soup a very little cabbage, onion, carrot, turnip, some celery, all chopped fine, and tbsp rice or barley; season with salt and pepper and boil an hour; serve as it is, or strain if preferred; season the meat with pepper and salt, a small piece of butter and cook brown in a little of the broth until tender and serve after the soup. mrs. b. washington chowder medium-sized potatoes (or / cups sliced), / cups water, small onion, cup stewed tomatoes, cup corn (cooked), pt milk, pt cream, tsp salt; cook onion and potatoes in boiling salted water; when tender, add tomatoes and corn; heat cream and milk; add just before serving. mrs. mary e. strong. the warren cook book sardines grilled drain twelve sardines and cook in a chafing dish until heated, turning frequently; place on small oblong pieces of dry toast, and serve with maitre d'hotel or lemon butter. mrs. farmer. lemon butter-cream cup butter and add slowly tbsp lemon juice. shad baked bake clean and wash thoroughly inside and out; wipe with clean towel; rub it well with salt; make a dressing of cup stale bread crumbs, tbsp chopped parsley, salt, pepper and melted butter; stuff fish and sew it up with soft yarn; now score one side of fish about two inches apart, and put a strip of salt pork in each gash; place slices of pork on bottom of dripper and rest the fish on these; dredge thickly with salt, pepper and flour; bake in warm oven minutes to every pound of fish; garnish with lemon slices, potato balls and parsley. mrs. parmlee. shad planked this is the very best way of cooking shad. the plank should be inches thick, feet long, / feet wide, and of well seasoned hickory or oak. pine or soft wood gives the fish a woody taste. take a fine shad just from the water; scale; split it down the back; clean it; wash well and wipe dry; dredge it with salt and pepper; place the plank before a clear fire to get very hot; then spread the shad open and nail it skin next the hot plank with tacks; put it before the fira with the large end down; in a few minutes turn the board so that the other end will be down; to tell when it is done pierce it with a fork; if the flesh be flaky, it is done; spread with butter; serve on the plank or draw the tacks carefully and slide the shad onto a hot dish. the white fish caught in the lakes, when cooked in this manner are excellent. mrs. parker. shad roe cover the roe with boiling salted water to which a tsp vinegar has been added and boil gently from to minutes; remove from fire; drop into cold water and cool slightly; roll in a mixture of milk and egg and then in cracker crumbs; fry in butter, seasoning with salt and pepper; serve with a fish sauce or lemon points. mrs. john schmutz. smelts fried make a slight opening at the gills; then draw them between the thumb and finger, beginning at the tail; this will press out the inside ; now dip them first in beaten egg, then in bread crumbs, and fry in very hot lard; drain, dust with salt, and serve smoking hot with tartar sauce. mrs. parker. brook trout wash and drain a few minutes; split nearly to the tail; flour nicely; salt and pepper; fry in a little butter, or with slices of salt pork. the warren cook book meats and sauces etta h. o'dell bacon crisps take thin slices of nice bacon; remove the rind; dip in beaten egg and rolled cracker crumbs, and fry a delicate brown. bacon fried remove rind; lay slices in cold pan; cook slowly until trans- parent; serve at once. mrs. w. s. peirce. beef the quality of beef depends on the age of the creature, and manner of feeding. good beef should be firm and of fine grained texture, bright red in color, and well mottled and coated with fat. the fat should be firm, and of a yellowish color. suet should be dry and crumble easily. meat should be removed from paper as soon as it comes from the market; otherwise the paper absorbs some of the juice. keep meat in a cool place. always wipe beef before cooking, with a cheesecloth wrung out of cold water, but never allow it to stand in cold water. inattention to the temperature of the water and too early application of salt causes great waste in boiling meats. beefsteak broiled to cook a good, juicy steak never pound it; lay it upon a grid- iron well greased; have a nice bright fire and broil quickly without burning; if the coals blaze from the drippings, sprinkle on a little salt, which will instantly extinguish the flames; steak should be turned constantly while broiling and should cook from to minutes, as preferred; butter, pepper and salt well after taking up; serve on a hot platter. mrs. w. w. beefsteak panned when there are no conveniences for broiling, heat an iron pan very hot; put in the steak and turn it from side to side over a hot fire for about minutes; serve on a hot platter; season the same as broiled steak. mrs. hue. beefsteak smothered pound very thoroughly a slice of steak cut inch thick from the round ( / pounds); sprinkle with flour and pound again; keep adding flour and working it into the steak (both sides) until / cup of flour has been used; put into a very hot iron pan and sear well on both sides; season with salt and pepper; cover with boiling water; let simmer gently for hour; slip a knife under it frequently to prevent burning. mrs. s. w. tait. meats and sauces round steak en casserole pound / cup flour and / tsp salt into / tbs round steak, cut thick; put small pieces of suet into the frying pan; when very hot, put in the steak and turn several times; when slightly browned, place in the heated casserole, with bits of suet on top; place in a very slow oven and cook / hours. (see an oven dinner under vegetables.) mrs. r. t. adams. swiss steak (baked) prepare as for steak en casserole; cut into serving portions and brown thoroughly on both sides; place in roaster; cover with boiling water and bake slowly / hours, covered; one hour before serving add can tomato or tomato soup; if gravy does not seem thickened when basting, more flour should be sprinkled over the meat; when ready to serve, the gravy should be plentiful and of the right consistency. mrs. c. e. miller. swiss steak (steamed) prepare as for steak en casserole (cracker dust may be substi- tuted for flour); put roaster containing hot water on top of stove; place the browned meat in a smaller pan and set it over the water (put something under to raise it a little); let steam on top of stove or hours (according to number of layers of meat); as water forms in the pan of meat, from the condensed steam, pour off and use later for gravy; when the meat is tender, remove; thicken gravy, and serve. mrs. william anna. roast beef place spider on top of stove and when smoking hot put in your roast, which has been thoroughly rubbed with a moist cloth; sear and turn over; salt, pepper and dredge with flour the seared side; by this time it will be ready to turn again; treat this side in the same way; put in oven; cook a -pound roast of an hour, mrs. j. o. parmlee. braised beef take or pounds of the round or the face of the rump, and lard with pound of salt pork; put slices of pork in the bottom of braising pan and as soon as it begins to fry add onions, of a small carrot and small turnip, all cut fine; cook them until they begin to brown; then draw them to one side of the pan and put in the beef, which has been well dredged with salt, pepper and flour; brown on all sides; then add qt boiling water and a bouquet of small herbs; cover and cook slowly in the oven for hours, basting every minutes; take up; thicken gravy; pour over meat and serve; or, add to the gravy / can of tomatoes; cook minutes; strain; pour around meat and serve. creamed beef shave / pound of cold cooked or dried beef into thin slices; put tbsp butter into a frying pan and as soon as it is melted add the meat; stir until the slices begin to curl; then add cup of milk meats and sauces broiled tripe fresh honeycomb tripe is best for broiling; wipe tripe as dry as possible; dip in fine cracker crumbs and olive oil or melted butter, draining off all fat; again dip in cracker dust; place in a greased broiler and cook minutes, cooking smooth side of tripe the first three minutes; place on hot platter, honeycomb side up; spread with butter and sprinkle with salt and pepper. fried tripe dip tripe in flour in which is mixed salt and pepper; fry in small quantity of hot fat until brown; drain and serve on hot platter. cottage pie (left-overs) cover bottom of a small greased baking dish with hot mashed potato; add a thick layer of chopped roast beef seasoned with salt and pepper and a few drops of onion juice, if desired; moisten with gravy; cover with a layer of mashed potato; bake in hot oven long enough to heat through. baked hash cup of any kind of cold meat chopped rather coarse; remove fat and gristle; add to the meat / cup of cold water, cup cold chopped or mashed potatoes, tbsp butter and tbsp bread crumbs; season with pepper and salt and bake / hour. meat pie cut the meat into small bits and stew until tender in just enough water to cover it (or use left-over pieces); put a layer of meat in a baking dish; season well with salt, pepper and a very little onion; then a layer of sliced boiled potatoes and bits of butter, and so on until the dish is full; pour over all the gravy in which the meat was stewed, thickened with a little flour; cover with a thick crust, leaving a slit in the middle; if the pie gets dry, add more gravy or a little hot water. (raw potatoes may be used and crust added last half hour.) for crust, see chicken pie. meat cakes cup of cooked meat chopped fine (different kinds may be used together), egg, tbsp melted butter, little salt and pepper, slice of bread over which boiling water has been quickly poured and thoroughly drained; make into cakes and fry. mary e. kopf. mince griddle cakes chop all the cold bits of cooked meat you may have, of what- ever kind; season with salt and pepper; make a batter as for pan- cakes; lay a spoonful on the well-buttered griddle; then a spoonful of the chopped meat and part of a spoonful of the batter over the meat; when cooked on one side, turn, and when done, serve hot as possible. mrs. c. bettis. beef tongue boiled put a fresh beef's tongue into a small pot of cold water; let boil or hours, until the inside skin is a little loose; put in cold water till cool enough to handle to remove skin; into the kettle put / can meats and sauces roast quarter of lamb after trimming joint, skewer slices of bacon to the outside; spread the inner side with butter and cover with fine bread crumbs seasoned with salt and pepper and minced parsley to taste; bake in moderate oven, and when nearly done, remove bacon and cover with bread crumbs; let bake long enough to make a nice brown; serve with sauce or lemon juice, as preferred. liver and onions cut liver in small pieces, / inch square; pour boiling water over; drain and dredge with flour; have ready four or five onions sliced; place in a hot frying pan with a good-sized piece of butter, with liver on top of onions; season with salt and pepper; cover and cook slowly until onions are tender; remove cover and brown; add at the last tbsp hot catsup. florence s. wood. liver and bacon cut thin slices of liver; pour boiling water over it and imme- diately pour off; take an equal number of slices of bacon and fry, turning often; when done, remove from fat; place on a hot dish; dredge liver with flour; season with pepper; fry slowly in the hot fat, turning frequently; dish liver and bacon, a slice of each alternately. pork chops wipe chops; sprinkle with salt and pepper; place in frying pan and cook slowly until tender and well browned on each side. some physicians claim pork is more digestible if heated gradually rather than seared at first as other meats. serve with fried apples. stuffed pork chops buy pork chops prepared for stuffing; season with salt and pepper; fill pockets with dry stuffing seasoned with poultry season- ing, butter, salt and pepper; pin together with tooth picks; put in covered roaster without water; cook slowly / hours, or until tender, basting occasionally with butter; make brown gravy. mrs. o. a. olson. roast pork wipe pork; sprinkle with salt and pepper; place on a rack in a dripping pan; dredge meat and bottom of pan with flour; bake in a moderate oven three or four hours, basting every fifteen minutes with fat in pan; make gravy as for other roasts; serve with baked or jellied apples. (see entrees.) broiled pork chops have the chops cut thin; put them in a stew pan; cover with boiling water; simmer for / hour; then remove from water and dredge lightly with salt, pepper and flour; broil over a clear fire for ten minutes; prepared in this way the pork will be well cooked and tender. miss parloa. pork with dressing buy a thin boiling piece or thick steak; cut in sections or leave whole; brown each side in hot drippings in a skillet, seasoning with the warren cook book salt and pepper; cover the top with stuffing (see poultry depart- ment); pour / cup boiling water in side of pan and simmer slowly from to hours. (it may be cooked in casserole, steamer or fire- less). make a brown gravy and serve. mrs. c. a. waters. sausage rolls boil small sausages; cut in half lengthwise and remove the skin; make a rich baking powder biscuit dough; roll to the thinness of inch; cut in strips somewhat larger than the sausages; fold in the sausages; roll and pinch until well covered; brush with milk and bake in a quick oven. mrs. r. t. a. pork sausage / pounds lean pork, pounds fat pork, oz salt, / oz summer savory powdered, oz sage leaves powdered, oz ground pepper; put the meat with the fat and lean mixed together through a coarse meat chopper; add the seasonings, rubbing them in with the hands; finally grind the seasoned meat as fine as possible; pack the sausage in a jar, pouring / inch or more of melted lard over it. mrs. w. m. hoffer. fried pork sausage simmer link sausage in a covered skillet containing / cup boiling water for minutes; uncover and allow water to evaporate; then fry until brown on all sides. pork sausages and potatoes one may easily transform a homely platter of sausage into a most sightly dish; prepare plenty of mashed potatoes, pressing through a ricer, adding butter, milk and seasoning, then whipping light with a fork; make a bank of potatoes on the platter; fry the sausages, pricking them all over to prevent bursting; when the skins are well browned, lay a row of the sausages on the bank of potatoes and send to the table piping hot; garnish with parsley. mrs. e. a. phillips. spare ribs wash; place in roasting pan; season with salt and pepper; cover with a bread dressing, if desired; baste freely; if dressing is not used, cover with water and cook very slowly; make thickened gravy same as tor chicken. baked ham soak a large ham over night; put over in cold water; boil slowly until tender (about hours); remove skin; stick with whole cloves and bake about / hours or until browned. mrs. clara orr. baked ham let the ham soak in cold water over night; wash thoroughly; trim off the hard skin near the end of the bone; steam in a covered vessel several hours until tender; remove the skin and stick full of cloves; make a paste of tbsp brown sugar and tbsp prepared mustard and glass of currant jelly; spread all over the ham and bake in the oven until nicely browned. mrs. wade. meats and sauces baked sliced ham place slice of ham cut one inch thick in dripping pan; cover with cold water and let come to a boil; drain off water; cover with milk and bake for one hour; turn off milk and brown ham; add fresh milk to that from pan and thicken for gravy. alice g. thomas. ham with mustard take a nice slice of ham about inch thick; into both sides of ham rub a mixture of tbsp sugar (white or brown) and tbsp dry mustard, with back of spoon; fry carefully a delicate brown on both sides; then cover with cup milk and let simmer on back of stove for an hour. mrs. helen c. brockway. baked sliced ham (with potatoes) cut thick slice of ham in serving portions; place in casserole; cover with sufficient quantity sliced raw potatoes for the meal; pour over milk to cover; add pepper only and make slowly until potatoes are done (from to hours). mrs. d. cowan. baked ham and sweet potatoes brown a slice of ham an inch or more thick in frying pan; place in covered baking dish; cover with milk and water and bake slowly until tender; boil medium sized sweet potatoes; peel, quarter and put in frying pan with ham drippings; sprinkle generously with brown sugar and a little nutmeg; cook slowly, turning often until browned ; serve around the ham. l. e. alden. broiled ham cut slices of ham very thin; put on broiler and cook over clear coals for five minutes; the broiler must be turned constantly, as the fat from the drippings blaze up; serve the meat very hot. boiled ham wash thoroughly; soak in cold water hours; cut hardened surface and butt of ham off; put over fire in cold water; let come to a boil and keep steadily at this point for one hour; change water and boil until done; a ham weighing pounds will require four hours' boiling; remove skin and leave ham in water until cold; then it is ready for use; when ham is ready to put in kettle for boiling, stick full of whole cloves and bits of cinnamon. mrs. w. a. hall. ham croquettes chop the choice bits of ham fine and season with pepper or mustard; with a little flour in hands make into small balls and dip in beaten egg; roll in bread or cracker crumbs; fry to a light brown in hot lard. mrs. w. a. hall. ham balls chop fine cold cooked ham; add egg for each person and a little flour; beat together; make into balls and fry brown in hot butter. mrs. dwight cowan. the warren cook book chicken pie boil medium-sized chickens; season well with butter, pepper and salt; cut in small pieces and place in a qt pan; then add qt sweet cream; cover with a crust made the same as for baking powder biscuit, only mixed with cream instead of milk; if sour cream is taken, use tsp soda instead of baking powder; salt crust a little ; bake of an hour. mrs. f. h. rockwell. chicken gumbo boxes of gumbo cut up, hard crabs, boiled and picked, chicken and slice ham (both cut in pieces), ears corn cut off, tomatoes, peeled, onions; boil three hours slowly; gumbo is to be sliced up small and put in hour before serving; cook in porcelain pot to prevent it turning black. mrs. g. m. tybout. chicken en casserole chicken, carrot, qt boiling water or stock, tsp salt, small onion, saltspoon pepper; cut vegetables and place in casserole with chicken on top; add water or stock and bake uncovered in a hot oven for / hour; when chicken is nicely browned, add salt; cover the dish and bake slowly for hour longer. rabbits, hares and all so-called inferior pieces of meat may be cooked en casserole the same as chicken. chicken (fricasseed) joint the chicken; put in kettle of boiling water (enough to nearly cover); boil rapidly for minutes, then gently until tender; a "spring chicken” will cook in from to hours, a fowl may require more than hours; season with salt, pepper and butter the last hour; just before serving add hot milk or cream, and thicken with flour and milk made into smooth paste; cover a platter with hot baking powder biscuit; split in two; pour over the chicken and serve. chicken (fried) cut chicken as for fricassee; dredge each piece with salt, pepper and flour; fry slowly in bacon drippings or butter; if young, it will fry in of an hour. mrs. rorer. chicken (fried) cook chicken as for fricasseed chicken; dredge pieces with flour and fry in butter until brown. mrs. kitchen. chicken with rice place a layer of cooked rice in small baking dish; cover with remnant of chicken gravy and bits of cold chicken; repeat until dish is filled; cover with buttered crumbs and bake minutes. chicken hash a few green peppers, same of onions, chopped fine; brown in a little butter, a tsp flour, cup of cream, a little salt, breast of chicken, chopped fine, and add to above; put in baking dish; sprinkle with bread crumbs and brown. mrs. messerly. poultry and game scalloped chicken chicken, can mushrooms, or sweetbreads cut into small pieces; mix until quite soft with white sauce; season with salt and pepper, worcestershire sauce and a little onion; cover with bread crumbs; drop bits of butter over the top and brown in the oven. white sauce pt milk, tbsp flour, tbsp butter; when the sauce is thick enough, break an egg into it and mix thoroughly. mrs. j. b. morgan. chicken croquettes (see entrees) ducks ducks to be good must be young and fat, the lower part of the legs and webbing of the feet soft; the under bill, if the duck is young, will break easily. roast duck prepare the same as roast chicken and make a stuffing from cup bread crumbs, tsp sage, small onion cut fine, large tbsp butter, tsp salt, tsp pepper; serve with green peas and apple sauce; ducks may also be stuffed with potato stuffing. roast wild duck place on a rack in dripping pan; sprinkle with salt and pepper and cover breast with very thin slices of fat salt pork; bake to minutes with fat in pan; wild duck should be stuffed with apples pared and cut in pieces and small onions to improve flavor of duck; neither apples nor onions are to be served. if a stuffing to be eaten is desired, cover pieces of dry bread with boiling water, as soon as bread has absorbed water; press out water; season bread with salt and pepper, melted butter and finely chopped onion. red head duck roasted in drawing the birds, cut a lengthwise slit over the crop; after the windpipe and appendages have been removed and the duck care- fully washed and wiped with salt water, pass the head through this opening into the duck and pull it through the opening made in drawing between the drumsticks; skewer the head in place; salt, if desired; set in a very hot oven and let cook from minutes, for very rare, to minutes, for well done; baste two or more times with butter melted in hot watr. b. c. s. m. roast goose the goose should not be more than months old; the fatter the more tender and juicy the meat; a goose months old is the choicest; kill at least hours before cooking; cut the neck close to the back; beat the breastbone flat with the rolling pin; tie the wings and legs securely and stuff with the following mixture: pts bread crumbs, ounces butter or part butter and part salt pork, chopped onions, tsp each of sage, black pepper and salt; do not stuff very full, and stick openings firmly together to keep flavor in and fat out. if the the warren cook book goose is not fat, lard it with salt pork, or tie a slice on the breast; place in a baking-pan with a little water and baste frequently with salt and water (some add onion and vinegar); turn often so that the sides and back may all be nicely browned; when nearly done, baste with butter and a little flour; bake two hours, or more if old; when done, take from the pan; pour off the fat and to the brown gravy left add the chopped giblets, which have previously been stewed till tender, together with the water they have been boiled in; thicken with a little flour and butter rubbed together; bring to a boil and serve with currant jelly or apply sauce. mrs. j. h. s. potato stuffing cups hot mashed potatoes, / cups soft stale bread crumbs, cup finely chopped salt pork, finely chopped onion, / cup butter, egg, / tsp salt, tsp sage; add pork and onion last. miss farmer. goose stuffed with sauerkraut fill goose with sauerkraut; sew it up; place in a large kettle; cover with about qts sauerkraut; cover the whole with boiling water and cook hours; at the end of this time take out the goose; place in baking pan; baste with melted butter; dredge the breast thickly with flour; put in a quick oven until a nice brown (about hour); serve in a bed of the boiled sauerkraut. young hen turkey young hen turkeys are best for roasting; the legs should be black, the skin white, the breast broad and fat, and the shorter the neck the better; in the legs of fowls are ten or more tough tendons, which in cooking, particularly in roasting, become hard and bony; in turkeys these tendons are especially large and objectionable, but if these be drawn and the leg skewered close to the body, to avoid drying, the drumstick becomes almost equal in tenderness and deli- cacy to the second joint, a thing greatly to be desired by all those who enjoy the rich dark meat of the fowl. roast turkey with giblet sauce clean and prepare exactly the same as roast chicken, using double the amount of stuffing and roasting minutes to every pound. giblet sauce pour off liquid in pan in which turkey has been roasted; from liquid skim off tbsp; return fat to pan and brown with tbsp flour; pour on gradually the liquid and cups stock in which giblets have been cooked; add giblets finely chopped; cook five minutes. roast turkey with oyster stuffing for a turkey weighing from to pounds, allow loaf of stale bakers' bread, qt of oysters, lemon, roots of celery and pound of butter. it is taken for granted that the turkey is thoroughly cleaned and wiped dry before putting the stuffing in; crumble bread until very fine; season with pepper and salt; drain oysters, setting the liquor aside; now take a very sharp knife and peel off the outer rind the warren cook book squabs squabs are at their best when the flesh is pinkish and the birds short and fat, with soft legs and feet; when the flesh turns dark they are squabs no longer; young pigeons are good eating ; broiling is the most popular method of cooking squabs.. hot pigeon pie bone the pigeons and brown them in hot butter; make a stew of them; when the birds are tender, pour the stew into a deep pan lined with pie paste; cover with a sheet of pie paste in which a few holes have been cut in the center; bake minutes. broiled pigeons split the birds down the back; lard with small strips of fat pork; place on a broiler and broil over a moderate fire for of an hour; serve on hot buttered toast. roast quail dress and truss each bird; dust with salt, pepper and flour and place on a slice of bread in a roasting pan; cover each one with a thin slice of salt pork and cook in a hot oven about minutes; garnish with toast points and serve with brown sweetbread sauce; to / cups rich, brown sauce, add sweetbread cut in pieces. broiled quail split down the back; lard the breast and broil the same as woodcock. panned rabbit clean and cut into halves as in fricassee of rabbit; place in a baking pan; spread lavishly with butter; dust with salt and pepper and bake in a quick oven hour, basting every minutes. mrs. rorer. squirrels squirrels may be fricasseed, broiled and panned precisely the same as rabbits. belgian hare a la maryland separate at joints; sprinkle with salt and pepper; roll in flour, egg and bread crumbs; dispose in a well oiled dripping pan; bake in hot oven about hour; baste frequently after the first five minutes with bacon fat. fricassee of rabbit dress the rabbit; wipe well inside and out with a wet cloth; then dry; cut down, splitting into halves; then cut each into four pieces; finish the same as fricassee of chicken. saddle of venison wipe the venison well with a towel dipped in warm water; lard thickly with salt pork; place on a rack in dripping pan and roast in hot oven minutes to every pound, basting every minutes at first with melted butter and afterwards with its own drippings; when poultry and game half done, season with tsp salt and a few dashes of black pepper; add tbsp flour to the fat in the pan in which it was roasted; stir until brown; add pt good stock; stir constantly until it boils; take from fire; add salt and pepper to taste, and tbsp currant jelly and water cress; cover with buttered paper while roasting to prevent juice drying out; the shoulder may be roasted the same way. venison steaks may be broiled and served the same as beefsteak with a simple dressing of salt, pepper and butter; venison should always be cooked rare. broiled woodcock split down the back; lard the breast with fat salt pork and broil; have ready small pieces of buttered toast; lay each bird on a piece of toast, breast side down, and season with salt, pepper and bits of butter, just breaking the bone a little so seasoning will penetrate; then turn over and season top with salt, pepper and butter; set in oven a moment before serving ; serve currant jelly with woodcock. mrs. a. d. wood. roast woodcock split down the back; lard the breast with fat salt pork; place birds in baking pan with a square of toasted bread under each bird; put them in a slow oven; roast minutes, basting every minutes, the first time with melted butter and afterwards with the gravy in mrs. l. g. noyes. reed birds may be prepared same as woodcock, broiled or roasted minutes. the pan. the warren cook book become hot and turn into a baking dish; over the top sprinkle fine bread crumbs and another tbsp grated cheese, and brown in the oven. mrs. e. r. allen. curried eggs melt tbsp butter; add tbsp flour mixed with tsp salt, / tsp curry powder and tsp paprika; stir until well mixed; then pour in gradually cup milk; add hard-boiled eggs cut into eighths lengthwise, and re-heat in sauce. mary l. white. eggs baked with tomatoes select round tomatoes of uniform size; cut off the stem ends and take out enough of the pulp to leave a space as large as an egg; sprinkle the inside with salt and pepper; drop into each an egg; place the filled tomatoes in a baking dish with a little hot water and bake about minutes, or until the eggs are set and the tomato is a little softened; serve on rounds of bread, browned in butter. deviled eggs boil as many eggs as are needed for minutes; when cool enough to handle cut in halves lengthwise; extract the yolks and rub these to a paste with a little melted butter, some cayenne pepper (or white pepper, if preferred), a little salt, and just a dash of vinegar; fill the whites with this and serve on a platter garnished with parsley. mrs. d. l. gerould. deviled eggs boil eggs minutes; put in cold water; peel; cut in halves, slicing a little off one end so that the egg will stand up; remove the yolks, rub them to a smooth paste with a little melted butter, cayenne pepper, mustard and vinegar, with which fill the hollow in the whites; serve in bed of white cabbage, sliced, or use as a garnish for meats. jennie halliday. egg fondue eggs, heaping tbsp parmesan cheese, tsp salt, dash cayenne; beat the eggs with a fork until light; add the salt, pepper and cheese; put a tbsp butter in a frying pan; when hot turn in eggs and stir until thoroughly cooked and smooth; serve on squares of buttered toast. kentucky eggs bring / pt new milk to a boil and stir into it eggs, not beaten; cook slowly minutes, stirring occasionally; salt to taste; dot with butter and serve on dry toast. household. eggs with ham en casserole alternate layers of sliced hard boiled eggs and cold minced ham in a casserole; pour over a cream sauce and bake minutes. bertha frederick. fried eggs melt in a frying pan a piece of butter, or use the fat of ham or bacon; when hot, drop in the eggs, one at a time, being careful not the warren cook book vegetables mrs. j. w. kitchen many green vegetables contain materials physiologically suited to our needs; better by far take iron as contained in vegetable foods than from a bottle. people who cut from their diet the succulent vegetables are continually taking drugs to bring about the necessary natural conditions which might always be produced by the judicious and regular use of green vegetables. all vegetables should be thoroughly cleansed before being put on to cook, and if, for any reason, a vegetable has lost its crispness or firmness, it should be soaked in very cold water until it has regained freshness. all vege- tables should be put over the fire to cook in actually boiling water. green or top ground vegetables should have a teaspoonful of salt to each quart of water, except peas or beans, which should be salted the last hour. underground vegetables should be salted after they are tender. bring to a boil rapidly, then cook gently until tender. apples for baked or caramelized apples see entrees.. apples-fried wipe and halve tart red apples; remove core; place in a hot skillet tbsp butter, / cup boiling water and / cup sugar; cover and let simmer for minutes; remove cover and brown on both sides. mrs. w. a. mitchell. fried apples pare, core and cut in halves good, tart apples; lay in spider with a piece of butter the size of a walnut; sprinkle over them / cup sugar; place in oven and fry until tender and nicely browned; when dishing, slip a knife under each one and slide onto platter; serve hot. mrs. g. p. orr. artichokes after washing well, soak in cold water / hour; boil in plenty of water with a little salt / hours; drain and serve with melted butter or slice into a dish and pour over vinegar. mrs. a. ruhlman. creamed asparagus use only the brittle part of the stalks; wash and remove scales; cook in boiling salted water minutes, or until tender; the heads will cook first, so pierce the stalk to see if tender; drain and place in a hot dish or on buttered toast and pour over cream or a sauce made as follows: cream sauce place in stew pan tbsp butter, tbsp flour; blend together over the fire; add cup milk; stir until thick and smooth; season with salt and pepper. mrs. j. w. kitchen. the warren cook book string beans (german style) wash and string beans; put in bottom of kettle tbsp butter; cut into the butter small onion or of a large one and let cook a few minutes, stirring constantly; add beans and pour over boiling water; cook slowly until nearly dry; season with salt and pepper to taste; diced bacon may be used in place of butter, when preferred. mrs. r. reese. lima beans soak pound of lima beans hour; cook slowly hours, adding more water if necessary; season with salt, pepper and tbsp butter. mrs. r. s. hall. lima beans en casserole / cups dried lima beans; soak over night; in morning boil until 'soft and drain; fry lb bacon; remove and add chopped onions to the fat; cook until soft; arrange in layers in buttered casserole, adding salt and pepper; pour over cup milk and bake to minutes. mrs. alice g. thomas. beets growing beets will cook in hour, but in the winter beets should boil steadily or hours; when thoroughly done, peel and dice (or slice); put in hot dish and add tsp sugar, tbsp vinegar, a lump of butter, salt and pepper to taste. mrs. o. t. s. beet relish cups boiled beets cut in cubes; while hot mix with tbsp butter; season and pour over / cup vinegar and / cup cream; serve warm on a lettuce leaf. lizzie anna. beet greens do not separate the tops from the young roots; wash carefully, examining every leaf; cook in boiling water until tender; drain in colander; remove skin from roots; cut coarsely; place in hot dish; add salt, pepper and butter size of a walnut; garnish with hard boiled eggs; serve with vinegar. b. t. k brussels sprouts qt sprouts, tsp salt, qts water; pick off all the dead leaves from sprouts; put them in cold water; let stand for minutes; then place in boiling water; add salt and boil for minutes, or until tender; drain in colander; add drawn butter and serve hot. mrs. ralph stone. boiled cabbage cut off outside leaves; cut in quarters and remove stalk; let stand in cold water for hour; cook in boiling salted water from to hours; drain and serve, or, chop and season with salt, pepper and butter. (many cooks add a small piece of salt or fresh pork or pork drippings to the kettle when boiling.) vegetables dressing for boiled cabbage tbsp butter, / cup vinegar, tsp mustard, tsp sugar; when boiled, stir in well-beaten egg; pour over cabbage and boil up; add tbsp cream before taking from the fire. (mustard may be omitted.) new or hot-house cabbage quarter small head new cabbage, cutting from top down through heart; place quarters in boiling salted water and cook until tender, being careful to keep quarters whole; drain, lift out on serving dish and butter liberally while hot; serve at once. mrs. j. albert larson. cold slaw place a section of cabbage in cold water until crisp; slice fine, or chop, and mix with it shredded or chopped red or green peppers and celery cut fine; add sugar, salt, pepper and celery seed to taste, and vinegar to moisten. mrs. kitchen. cold slaw cut the cabbage very fine; salt and pepper to taste; take cup vinegar, scant cup sugar and butter size of a walnut; boil a minute and add yolk of large egg or small ones beaten with / cup cream; boil up once and pour over the cabbage while hot. mrs. m. e. richards. same as above, with the addition of tsp mustard. mrs. whitcomb. fried cabbage slice the cabbage fine; put in spider with enough water to cover and tbsp pork grease; salt and pepper to taste; let the water boil out and fry in the grease until a nice brown; just before serving add vinegar to taste, if desired. mrs. jane allen. creamed cabbage boil chopped cabbage in salted water until tender; drain and add cream, or rich milk, butter, pepper and salt. stewed carrots wash, scrape and boil until tender; chop fine; season with salt, pepper and butter; just before taking up, pour over cup of cream or milk and let come to a boil. mrs. t. w. mcnett. fried carrots boil until tender and chop; take / lb cold meat (ham is best) and onion; chop up together fine; mix with the carrots; roll into balls; dip in eggs and fry in butter until a nice brown. mrs. a. ruhlman. fried carrots scrape, slice lengthwise and boil until tender in salted water; drain and fry in butter until brown. vegetables old southern corn pudding / dozen ears corn, scored, then scraped from cob; add salt and red pepper to taste, butter size of a small egg and cup thick sweet cream; butter a baking dish and add above mixture; bake in a quick oven. mrs. w. m. lindsey. smothered corn cut corn from the cob; put in frying pan with large piece of butter; add salt and pepper; cook minutes, but adding no water, stirring occasionally; the steam will cook it if well covered; when done, add a few tbsp of cream if at hand. mrs. thomas. cucumbers the flavor of cucumbers is improved by soaking the slices in cold salted water, though the texture is hardened and they are not as digestible as when freshly pealed. serve with or without sliced onion ,with vinegar, salt and pepper; cream may be added in pro- portion to tbsp cream to of vinegar. fried cucumbers dip slices of cucumbers into egg and bread crumbs and fry in butter or in hot fat until a nice brown. mrs. schermerhorn. stuffed cucumbers pare cucumbers; cut in halves lengthwise; hollow the centers and let stand in cold water for minutes; to the part scooped out add bread crumbs, pepper, salt and a grating of nutmeg; put back in the shell and put small pieces of butter on top; place in a dish with very little water, or stock and simmer about minutes or until brown. another stuffing :- / cup mashed potato, / cup nuts, beaten white of egg, salt and pepper, parsley and nutmeg. dandelions carefully look over and wash thoroughly; remove roots; plunge into boiling salted water (allowing qts water to a peck of dande- lions); cook nearly an hour, or until tender; season with salt, pepper and butter; garnish with hard-boiled eggs; serve with vinegar. fried egg plant pare and cut in slices / inch thick; season sifted bread crumbs with salt and pepper; dip each slice in beaten egg; roll in crumbs and fry brown. sarah e. thomas. stuffed egg plant cook egg plant in boiling salted water for fifteen minutes; cut off one end and remove the pulp with a spoon, or cut lengthwise and remove pulp; put tbsp butter in a pan; add cup bread crumbs, tbsp chopped onion and the pulp (chopped); cook five minutes; sea- son with salt and pepper, and if necessary moisten with a little stock or water; cool slightly and add a beaten egg; re-fill egg plant; cover with buttered bread crumbs and bake thirty minutes in a hot oven. as taught in boston cooking school. chopped walnuts or hickory nuts may be added to the stuffing. the warren cook book egg plant with cheese alternate layers of sliced egg plant (boiled till tender); cream sauce and grated cheese, having crumbs and cheese on top; bake until brown. hominy as a vegetable the large hominy requires soaking over night and cooking all day and is best when served the following day. when nicely seasoned with salt, pepper and butter it makes a most delicious winter vegetable and the oftener it is warmed over the better it is. mrs. rorer. lettuce (german) wash and arrange in a dish with onion sliced and sprinkle with salt and pepper and a little sugar; then take cup vinegar and tbsp sweet cream and pour over. mrs. a. ruhlman. lettuce very nice when prepared as cold slaw . macaroni and cheese (see entrees) macaroni with tomato sauce (see entrees) stewed mushrooms wash pt mushrooms; peel and cut off the bottoms of stalks (break in pieces if desired); melt tbsp butter; add the mushrooms, sprinkling them with salt, pepper and flour; cook slowly in the butter and their own liquor for minutes; if desired, a few tbsp cream may be added to the butter, and the mushrooms served on buttered toast; cream sauce may be used if desired. mushrooms a la sabine cook same as above, adding at the last mushroom sauce (see meat sauces), sprinkling with tbsp grated cheese; as soon as cheese is melted, arrange mushrooms on toast and pour over the toast. onions boiled pare and boil whole about minutes and turn off water; add more hot water, enough to cover; simmer until tender and boil down to about or tbsp liquid; add salt, pepper and butter size of an egg and serve hot (add milk or cream if desired). mrs. d. cowan. escalloped onions take or good sized onions; slice and boil tender; lay them in a baking dish, putting bread crumbs, butter in small bits, pepper and salt between each layer until dish is nearly full; cover top with bread crumbs and add milk or cream until dish is full; bake hour, or until onions are tender. onions au gratin same as above; when baked, cover the top with a thick layer of grated cheese and return to the oven until melted and brown. vegetables fried onions place / pts sliced onions in hot skillet with tbsp butter or drippings, / cup water; let simmer until tender; uncover and let fry until brown. b. l. k. scalloped onions cut boiled onions into quarters; put them in baking dish and mix well with cream sauce; cover with bread crumbs and bits of butter and place in the oven until the crumbs are browned. oyster plant (salsify) wash, scrape and plunge in cold water to prevent discoloration; cut in inch sections and boil until tender in salted water; drain; add cream or cream sauce, salt and pepper. oyster plant fritters boil as above until tender; mash; season with salt and pepper; shape into little cakes and fry in butter till brown. mrs. d. cowan. parsnips (creamed) wash, scrape and cut in small sections, discarding the woody centers; boil until tender in salted water; drain and pour over cream or cream sauce; season with salt and pepper and serve. parsnips fried wash and scrape; cut in slices lengthwise; boil in salted water minutes; drain and place in a frying pan in butter; (dip in egg and crumbs if desired) and brown. parsnip croquettes wash and scrape as many parsnips as required; boil in water till tender; drain; mash fine; season with salt, pepper and butter; add a well-beaten egg and tbsp flour; roll into little cakes and dip in egg and cracker dust and fry in butter. mrs. t. w. mcnett. parsnip oysters grate large raw parsnips; add beaten eggs, / cup swe milk, salt, pepper, a little butter and flour enough for a thin batter; fry on griddle in butter as pancakes. mrs. ollie mcclelland. parsnip stew cut about / pound pork in small pieces; put in a kettle and boil hour; then add potatoes and parsnips cut in little pieces, more potatoes than parsnips; boil another hour; keep plenty of water in so that it will not stick to the kettle; a very good dish in the spring when parsnips are fresh. mrs. g. l. james. peas shell, wash and let stand in cold water for an hour; cook in boiling water until tender and very little water should remain at this point; season with salt, pepper and butter; add cream or cream sauce if desired. vegetables towels; fry in deep fat, keeping in motion with a skimmer; drain on brown paper and sprinkle with salt. potato croquettes (see entrees) potatoes mashed boil potatoes; put through a ricer or mash them well; add butter, salt and pepper and hot milk or cream enough to beat well. potatoes riced same as above; after beating well, put through ricer again into hot tureen and send to the table. potato cases to pt mashed potatoes prepared as above, add eggs and beat well; line small molds with the mixture; brush well with butter; then with fine bread crumbs; bake till brown; fill with any filling for patties. hashed brown potatoes place a tbsp drippings in skillet; when hot, put in cups chopped cold potatoes; pat down slightly with spoon; season with salt and dots of butter and cook slowly without stirring for or minutes; loosen around edges and turn or fold over, like an omelet; with a wide knife remove to hot platter and sprinkle minced parsley on top; a little chopped onion may be added if desired. mrs. l. w. dennison. the addition of tbsp cream will insure compactness and a nice brown crust. potatoes (french fried) pare the potatoes and throw them into cold water until needed; dry them with a towel and cut them lengthwise into several pieces ; drop them a few at a time into hot fat and drain on paper when brown; when all are done, sprinkle with salt and serve. potatoes, escalloped pare several raw potatoes and slice thin; lay in a dish in layers, sprinkling salt, pepper, a little flour and dots of butter between each layer; add hot milk until it may be seen through top layer; bake hours, or until potatoes are soft. potatoes, escalloped, cut enough cold boiled or baked potatoes into tiny squares to fill a quart baking dish; butter the dish and put in a layer of the potatoes; sprinkle with salt, pepper, bits of parsley; dot with butter and cover with white sauce; repeat until dish is full, omitting white sauce from top layer; dot the top liberally with butter; sprinkle with salt, pepper and crumbs, and pour over a cup of cream; bake thirty or forty minutes, or until a nice brown. mrs. j. w. kitchen. the warren cook book potatoes, fried slice cold boiled potatoes into hot butter; season with salt and pepper and fry until browned, turning often; cover for first minutes. potatoes (raw) fried slice, or put raw potatoes through a meat chopper; put in a skillet tbsp butter to cups of the potato; when very hot add the potatoes; season with pepper and salt; turn often and cook twenty or minutes until browned through. mrs. m. a. bliss. potato cakes when sufficient mashed potatoes are left over, before putting them away to cool make them into little flat cakes and when wanted sprinkle with flour and fry in butter until brown. m. j. d. pittsburg potatoes to qt potato cubes (raw) add small chopped onion; cover with boiling salted water and boil minutes; add / can pimentoes, drained, dried on towel and cut in strips; boil minutes; drain and put in buttered baking dish; make cream sauce, using tbsp each of butter and flour and cups milk; bring to boiling point and add pound grated cheese and tsp salt; turn over potatoes and bake. alice g. thomas. potato and onion pie put a layer of sliced raw potatoes in a buttered baking dish; season; then a layer of sliced onions with grated cheese over that, so on until dish is filled ; cover with milk and bake until done. mrs. helen c. brockway. potato puff cups mashed potatoes; stir in tbsp melted butter; beat with an egg beater to a white cream before adding anything else; then put in eggs whipped very light and a cup of cream or milk; salt to taste; beat all together and pour into a baking dish and bake in a quick over until nicely browned. mrs. w. v. hazeltine. lyonnaise potatoes slice small onion into frying pan containing tbsp melted butter; add pt sliced cold boiled potatoes; season with salt and pepper; turn often until browned; add chopped parsley and serve. oak hill potatoes cold boiled potatoes, hard-boiled eggs; put layer of potatoes cut thin in a buttered baking dish; sprinkle with salt and pepper; add a layer of eggs; repeat and pour over the whole / cups white sauce and cover with buttered cracker crumbs; bake till crumbs are brown ,about minutes. sauce: tbsp butter, tbsp flour, / cups milk, tsp salt and a dash of pepper. mrs. h. a. booth. sacked potatoes bake potatoes as directed under baked potatoes; remove from oven; cut off an end and scoop out the inside with a teaspoon; mash; vegetables add tbsp butter, salt, pepper and tbsp hot milk; then add whites of eggs, well beaten; beat till very light; re-fill skins and bake or minutes in very hot oven; these are very good without the eggs, if enough hot milk is added to beat well. b. t. k. glazed sweet potatoes wash and pare medium-sized sweet potatoes; cook minutes in boiling salted water; drain and cut in halves lengthwise; put in buttered pan and baste with syrup made of / cup sugar, tbsp water and tbsp butter; bake about minutes, basting twice with remaining syrup. mrs. e. e. allen. sweet potato croquettes follow recipe for sweet potato balls, and shape croquettes. candied sweet potatoes cut boiled sweet potatoes into slices, lengthwise; place them in an earthen or aluminum pan; butter each and sprinkle with sugar; bake until the butter and sugar have candied and the potatoes are brown. baked sweet potatoes prepare and bake as white potatoes. sweet potato pone cups hot mashed sweet potato, cup milk, tbsp ginger, cup butter, cup sugar, orange rind and juice, tsp salt; cream the butter; add sugar; when creamy, add remaining ingredients; pour into a buttered pan and bake hour in a moderate oven good housekeeping. sweet potato balls to a pt hot riced or mashed sweet potatoes add tbsp butter, / tsp salt, a little pepper and beaten egg; if too dry to shape into balls, add a little hot milk; roll the balls in flour and fry in deep fat and drain on brown paper. boston cooking school. sweet potatoes a la creole peel five large sweet potatoes and cut in halves the long way; put in a deep baking dish; cover with milk; add / tsp salt and a tbsp each of butter and brown sugar; wet / cup bread crumbs with a beaten egg; cover the potatoes with this and bake in a moderate oven about an hour. mrs. richards. radishes round radishes may be made attractive when cut to resemble tulips; after soaking in cold water, begin at the point and cut the skin the length of the radish until incisions have been made; slip a pointed knife under the point of each section and return the radish to cold water, where the sections of skin will curl back as far as cut, resembling the tulip. boiled rice (japanese style) wash carefully in waters cup rice, picking out all discolored grains and husks; put at least pts boiling water and a tbsp salt in the warren cook book a kettle; when the water is bubbling, add rice and boil hard for minutes; then test the grain; if tender, turn into colander; rinse with hot water; drain and keep warm until ready to serve. "spanish rice" cover half a cup of rice with one quart of cold water and stir until the water boils; after five minutes, drain and rinse with cold water; put in double boiler with two large or three small tomatoes, one large or two small green peppers cut in pieces, tsp salt and about a pint of boiling water; cover and let cook until the rice is tender and the liquid absorbed; before serving, carefully mix two tbsp butter through the rice; mold in melon molds; serve either with a cream or tomato sauce. “cream sauce" chop two small or one large sweet peppers, one large or two small tomatoes, little onion if wished, two tbsp butter; put in double boiler and cook until tender; when tender, add flour and make same as any ordinary cream sauce; salt to taste. mrs. mary schuler. spanish rice cup rice, pts water, tsp salt, / cup cheese broken in small pieces, can snyder's tomato catsup; boil the rice in the water about minutes, or until tender; drain and add the tomato soup and cheese and a dash of cayenne pepper; place in a buttered baking dish and bake in a moderate oven about minutes. mrs. donnell c. russell. spanish rice tbsp rice, / can tomatoes, large onion, green sweet peppers, salt; cook in double cooker hours. l. e. alden. steamed rice wash cup rice thoroughly and put in a double boiler contain- ing qt boiling water and a level tbsp salt; steam minutes. sauer kraut boil a piece of fresh beef or pork hour; then put in the kraut and boil together hours; add salt if necessary. spinach remove roots; look over carefully and discard all wilted leaves; wash in several waters; if very young and tender, put in a kettle or stew pan and heat gradually and cook slowly for minutes in its own juices; old spinach better be cooked in boiling salted water uncovered to retain green color; drain, chop, re-heat and season with salt, pepper and butter; garnish with slices of hard boiled eggs. summer squash if very young and tender, cut in halves and steam (or boil) minutes; if the skin has hardened, pare thinly; remove center and cook till tender; mash; season with butter, salt and pepper. fireless cooking chops in hot utensil; rinse pan with tbsp hot water; pour over chops; radiator medium hot; cook hours. mrs. hattie cook. tripe piece of pickled tripe; wash; wipe dry; beat tsp pepper in egg; dip tripe in egg and crumbs; slowly brown in pan on stove; rinse pan with tbsp hot water; pour on tripe; use medium hot radiator. mrs. hattie cook. smothered beefsteak see recipe to prepare under "meats and sauces.” sear slowly for minutes; put in fireless utensil; rinse pan with / cup boiling water and turn over meat; use medium hot radiator; cook or hours, according to thickness of steak. chicken if an old one, cut in pieces; cover it with cold water; put on stove; heat slowly to boiling point; add tsp salt; use hot radiator; cook hours; remove, season with pepper; re-heat stone; cook hours longer; chicken or fowl is then ready to be eaten, smothered, pressed, creamed or fricasseed. baked ham wash; scrape; soak over night; put ham in fireless utensil; water to half cover ham; cold water if you have time; bring to boiling point on the stove; use hot radiator; cook hours; re-heat stone and cook hours longer; remove skin; sprinkle with brown sugar; stick cloves into ham; brown in oven; when making gravy of the stock, add milk instead of water. laura deforest. the warren cook book salads and salad dressings mrs. e. e. allen salads made of greens should always be served crisp and cold. the vegetables should be thoroughly washed, allowed to stand in cold or ice water until crisp, then drained and spread on a towel and set aside in a cold place until serving time. dressings may be added at table or just before sending to table. if greens are allowed to stand in dressing they will soon wilt. canned or cold cooked left-over vegetables are well utilized in salads, but are best mixed with french dressing and allowed to stand in a cold place hour before serving. where several vegetables used in the same salad they should be marinated separately, and arranged for serving just before sending to the table. meat for salads should be freed from skin and gristle, cut in small cubes, and allowed to stand mixed with french dressing before combining with vegetables. fish should be flaked or cut in cubes. where salads are dressed at the table, first sprinkle with salt and pepper; add oil and lastly vinegar. if vinegar is added before oil, the greens will become wet, and oil will not cling, but settle to bottom of bowl. to marinate:-the word marinate used in cookery, means to add salt, pepper, oil and vinegar to a salad ingredient or mixture and let stand until well seasoned. boiled dressing tsp dry mustard in tbsp boiling water, tbsp sugar, tbsp melted butter, saltspoon salt, tbsp flour, yolks of eggs, / cup vinegar, cayenne pepper; beat the eggs; add the rest of the ingredi- ents except the vinegar and beat thoroughly; add the vinegar, which has been heated, and cook all together in a double boiler until thick; add to taste whipped cream, when used. mrs. c. t. conarro, mrs. w. j. richards. boiled dressing tbsp butter, tbsp flour, tbsp sugar, tbsp salt, heaping tbsp mustard, a pinch of cayenne pepper, cup milk, / cup vinegar, eggs; let butter get hot in a sauce pan; add flour and stir until smooth, being careful not to brown; add the milk and boil up; place the sauce pan in nother of hot water; beat eggs, salt, pepper, sugar and mustard together and add vinegar; stir this into the boiling mixture and stir to the consistency of soft custard. mrs. will hegerty, mrs. e. e. allen. boiled dressing tbsp sugar, / cup vinegar, tbsp flour, eggs, or egg yolks, tsp mustard, cup butter, / tsp salt; mix dry ingredients; add salads and salad dressings beaten eggs, vinegar and butter; cook in double boiler until thick, and when cold add cup cream, whipped. miss mary white, mrs. hilda wood jacobs. boiled salad dressing beat yolks of eggs until thick and lemon colored; drop in tbsp olive oil slowly, beating continually; add / cup melted butter, / cup vinegar and juice of lemon slowly; cook in double boiler until it coats a spoon; remove from range and sift in the following, which have been thoroughly blended, level tsp salt, / tbsp mustard, / tsp white pepper, tsp red pepper, tbsp powdered sugar. this dressing should be thinned with whipped cream. mrs. c. l. clough. fruit salad dressing slightly beat eggs in a bowl (richer if yolks of eggs are used); add a little salt, cayenne pepper, dry mustard, tsp sugar and / tsp cornstarch; mix until very smooth; heat tbsp mild vinegar; when hot drop little by little into the mixture in the bowl, beating all the time; return to stove and stir until thick; remove from stove and add, while hot, large tbsp butter and beat until very light, and cool ; when ready for use, add pt cream whipped very stiff, and stir into dressing. mrs. copeland. fruit salad dressing / cup vinegar, / cup water, / cup sugar, level tbsp flour, yolks eggs beaten well, scant tsp salt; cook in double boiler, stirring constantly; when thickened, add large tbsp butter and a dash of paprika or cayenne; add whipped cream when used. mrs. o. a. olson. salad dressing with condensed milk to any boiled dressing made very stiff, add gradually, when cold, carnation milk, previously chilled, beating with a dover beater. mrs. ella c. viele. french dressing / tsp salt, tsp paprica, tbsp vinegar, tbsp olive oil; mix in covered can and shake till foamy. mrs. james o. parmlee. note—the addition of catsup or chili sauce to french dressing makes a good dressing and an easy one. french dressing with cream tbsp olive oil, tbsp vinegar, tsp sugar, salt and paprika to taste; mix and add tbsp catsup; beat with egg beater; just before serving, add tbsp heavy cream. a delicious dressing for endive or asparagus. alice s. stewart. sherry's french dressing tbsp vinegar, tsp minced parsley, / tsp minced onion, cup olive oil, tsp salt, / tsp sugar, tiny red peppers and green salads and salad dressings until cool and frothy; add salt and pepper and cup cream, beaten stiff, and cup cold cooked chicken, diced fine; wet / pound baking powder cans and fill with the mixture; slice when firm and serve on lettuce with mayonnaise. (for another recipe see "roosevelt salad.”) cucumber salad (with sour cream) cucumbers sliced very thin; add a large tbsp salt; mix well; let stand hours; drain and rinse in ice water; add onions sliced thin, tbsp sour cream beaten a little, tbsp vinegar, pinch white pepper; serve at once very cold. mrs. hoffman. cucumber salad (with potato) cold boiled potatoes, large onions; slice potatoes and onions; throw salt and pepper over them, just enough to season them; let stand a few hours; about hour before serving slice medium size cucumbers with the above; serve with boiled dressing. mrs. booth. date and apple salad pour boiling water over a pound of dates; separate the dates with a fork and lift them to an agate plate; set in the oven to dry the outside, turning meanwhile, if necessary; when cold cut each date into four or five lengthwise strips; pare, quarter and dice apples to equal in bulk that of the dates and squeeze over them the juice of a lemon; mix with the pieces of date; sprinkle with a tsp of salt and / tsp ginger or paprika (or omit both of these); mix again; then add or tbsp olive oil and mix again; serve on lettuce. mrs. e. e. allen. egg salad take as many eggs as needed; boil them until perfectly hard, almost / hour; take out the yolks carefully; chop the white very fine; arrange lettuce leaves or cress on a dish, making nests of the whites of eggs, and put yolk in each nest; sprinkle french dressing over the whole. mrs. fletcher parker. egg salad cut hard boiled eggs in halves crosswise in such a way that tops of halves may be cut in small points; remove yolks; mash, and add an equal amount of finely chopped chicken; moisten with oil dressing ; shape in balls, size of original yolks, and re-fill whites; arrange on lettuce leaves and serve with oil dressing. endive with bacon make a bed of endive with onion sliced fine over it; cut bacon in dice; place in frying pan and fry slowly; when ready to serve, scatter bacon over onion and endive and use with either french dressing or from frying pan pour off part of fat; add some vinegar; let boil up and use as dressing. mrs. j. o. parmlee. fig and orange salad / pound cooked figs, oranges, head of lettuce, or tbsp of oil, or tbsp of lemon juice, tsp of salt; dispose the heart the warren cook book leaves of the lettuce, carefully washed and dried, to form a bed; on this turn the pulp of the oranges, freed from skin membrane and seeds; above dispose the figs, cut in narrow slices; dissolve the salt in the lemon juice; add the oil; mix thoroughly and pour over the whole; turn the fruit over and over, and serve at once. fruit salad oranges cut up and drained well in a sieve, pt pineapple, canned or fresh, drained, pound malaga grapes cut in halves and seeds removed, pound english walnuts (in shell); use fruit salad dressing mrs. p. p. leche. fruit salad partly fill glass with bananas and oranges cut in slices; garnish with a little cocoanut, or cherries and a nut or two, and pour over them a dressing made of the juice of lemons, tbsp sugar, tsp almond extract, tbsp water; stir these over the fire until sugar dissolves; when cold, pour over the salad. mrs. david h. siggins. grape fruit salad pare grape fruit; divide sections and separate membrane and pulp; break into large pieces; place in colander and let drain into earthen dish; take package of lemon jellycon and pour on small cup boiling water; when cool add juice from grape fruit; pour into shallow pan and when firm cut in inch pieces; serve with sections of fruit, either in shell or on bed of head lettuce with spoon of mayonnaise. mrs. j. o.parmlee. grape fruit salad separate the grape fruit into sections; with scissors snip the membrane encasing the sections, and carefully peel it from the pulp; arrange or of these sections in a circle on lettuce leaves ; in center put tsp or more of mayonnaise dressing. mrs. a. r. blood. grape fruit and celery salad cut the grape fruit into quarters; remove the pulp, rejecting all skin and pith, and mix with an equal quantity of diced, white celery; fill each boat-shaped section of the shell with this mixture, covering with a light mayonnaise, and garnishing with ripe and green olives, stoned and halved. mrs. j. p. jefferson. grape fruit and pineapple salad tbsp granulated gelatine, in enough cold water to cover; heat cup grape fruit juice, cups canned pineapple juice, tbsp sugar, and pour over the dissolved gelatine; dices of the fruit may be used if desired; / contents of a bottle of capers, tbsp sliced pimento, or heinz' pickled onions, halved, a little lemon juice, if not tart enough; mould and serve on lettuce. mrs. o. a. olson. head lettuce or romaine remove the outside leaves from a large firm head of head lettuce or romaine; divide in quarters lengthwise; arrange each quarter on individual plates; cover generously with very cold russian dressing. salads and salad dressings lettuce and onion lettuce cut fine with the shears; put on a plate and add a little onion cut up fine; cover with a french dressing. f. b. s. lettuce and sweet pepper cut lettuce with shears; remove seeds and top from red sweet peppers and cut in same way; serve on lettuce with french dressing. lobster salad select heavy small lobsters, rather than large ones; put them in warm water and let boil about / hour; take from the shells and claws all the meat that is eatable; cut it in blocks and let it cool thoroughly; use lobster dressing, also thoroughly cold; when ready to serve, make a nest of lettuce on the dish; mix a part of the dressing with the cut lobster; place it in the dish ; cover it with the remaining dressing; garnish with small tufts of lettuce and with the smaller claws. mrs. f. parker. lobster salad remove lobster meat from shell; cut in inch cubes, and marinate with a french dressing; add an equal quantity of celery, cut in small pieces, kept hour in ice water, then drained and dried in a towel ; moisten with any cream or oil dressing; arrange on a salad dish; pile slightly in center; cover with dressing; sprinkle with lobster coral forced through a fine sieve, and garnish with a border of curled celery. mrs. allen. marshmallow salad cut fresh choice marshmallows in quarters and add an equal measure of cubes or blocks of fresh or canned pineapples or peaches; beat cup of double cream, tsp salt, / tsp paprika and or tbsp lemon juice until blended; then fold in the prepared ingredients; there should be about a cup each of fruit and marshmallows; serve on heart leaves of lettuce; if canned fruit be used, drain it carefully before mixing into the dressing; do not mix the fruit with the dressing until ready to serve it. salad a la mason make pt lemon jelly, not too sweet; when it begins to stiffen stir in hard boiled eggs chopped fine, cup finely chopped celery, cup chopped walnut meats and a few green peas; put in small serve on lettuce with mayonnaise. alice s. stewart. pear salad remove the blossom end, and core as many pears as there are persons to serve; slice crosswise, and keep together as a whole pear with stem in top; place each pear on lettuce and serve with french dressing. mrs. hilda wood jacobs. frozen pear salad either canned or fresh fruit may be used; if fresh, peel, cut in halves and core; fill with mixture of philadelphia cream cheese to salads and salad dressings use oil mayonnaise; garnish with hard-boiled eggs and bleached celery tops; lettuce can be substituted for celery, if preferred. mrs. a. d. wood. n. b.—diced cucumber may be used in place of part of the celery and cooked dressing, if preferred. russlan salad take equal quantities of cold potatoes cut in inch cubes, celery, whites of hard-boiled eggs, and pecans; mix with a cream dressing ; serve on lettuce with some of the yolks of the eggs, which have been put through a ricer, as garnish for the top. mrs. hammond. roosevelt salad boil a chicken until tender in qts water, even tbsp salt, small onion, saltspoon cayenne pepper, even tsp black pepper and bay leaf or or whole cloves; when tender, let stand in liquor till cold; take out and skim all grease from liquor; take skin off and dice, using cups white meat, cup dark meat, cup celery, cut in small pieces, and cup walnut meats, cut fine; soak package chalmer's gelatine in cup cold water; add juice of small lemon and a pint of the chicken liquor heated to the boiling point; cool this and when it begins to thicken add the chicken, celery and nuts; stir well into individual molds and set aside to harden; this amount will make molds; when cold turn out on lettuce leaves and serve with mayonnaise dressing. mrs. a. e. botchford. salmon salad flake can steak salmon; dice cucumber and cut i bunch of celery very fine; mix together and serve with the following dressing: tsp mustard, tsp sugar, tsp salt, a little pepper, cup melted butter, eggs, cup rich milk or cream, / cup vinegar; put dry ingredients in bowl and moisten with hot water; then add melted butter, eggs beaten light and milk; lastly the vinegar; set bowl in pan of boiling water and cook until thick as custard, stirring all the time. mrs. edward lindsey. salmon salad set a can.of salmon in a kettle of hot water; let it boil minutes; take from the can and put in a dish; pour off the juice or oil; put a few cloves in and around it; sprinkle salt and pepper over; cover with cold vinegar, and let it stand one day; prepare dressing as follows: beat the yolks of raw eggs wth the yolks of eggs boiled hard, mashed fine as possible; add gradually tbsp melted butter, or the best salad oil, tbsp mustard, a little salt and pepper (black or cayenne) and vinegar to taste; beat the mixture a long time; (some persons like the addition of lemon juice and a little brown sugar) cover the salmon thickly with a part of the dressing; tear up very small the crisp inside leaves of lettuce; add to the remainder of the mixture, and pour over; garnish with crisp lettuce leaves. mrs. fred darling. salads and salad dressings few drops of tobasco sauce or a little black pepper, box chalmer's gelatine dissolved in cold water; let stand hour; then stir all over the fire until smooth; cool and put into moulds; slice mushrooms; chop fine some tongue; make into balls and drop into the aspic; when set, then pour the remainder of the aspic into the moulds; when hard turn out on lettuce leaves and serve with mayonnaise. mrs. b. w. rogers. vegetable salad cut up some small cooked string beans; add an equal amount of cooked peas, beets cut in dice and carrots; serve on lettuce, keeping each vegetable separate, with a spoon of mayonnaise. mrs. j. o. parmlee. watercress wash; remove roots; drain and chill watercress; arrange in salad dish, with minced onion or sliced cucumber, and serve with french dressing. c. l. a. waldorf salad medium sized apples diced, twice that amount of celery cut the same, / pound walnuts broken in small pieces; mix all together with an oil mayonnaise diluted with whipped cream. mrs. c. h. smith. waldorf salad use equal parts of good tart apples cut in / inch cubes, walnuts and celery; mix with a cream dressing and arrange in nests of lettuce leaves. mrs. hammond. the warren cook book be used instead of cream and seasoning; serve these balls with pie or with a salad course. clara b. schofield. cottage cheese place sour milk on back of stove until the whey separates from curds; do not boil nor heat rapidly ; pour into cheese cloth bag and allow to drain thoroughly dry; add salt, paprika and cream to taste; melted butter is preferred by many. mrs. t. k. creal. cream of cheese cup whipped cream, tbsp granulated gelatine_dissolved, tbsp grated cheese; mould and serve. mrs. haslet, franklin. cheese fondue cup scalded milk, tbsp butter, cup soft bread crumbs, tsp salt, / pound mild cheese, cut in small pieces, yolks eggs, whites eggs; mix first five ingredients; add yolks of eggs, beaten until lemon colored; cut and fold in whites of eggs, beaten stiff; pour in a buttered dish and bake twenty minutes in a moderate oven. cheese ramekins tbsp grated cheese, gill milk, yolks of eggs, tbsp butter, ounces bread, tsp mustard, whites of eggs, cayenne and salt to taste; put the bread and milk to boil; stir over the fire one minute; take off ; add seasoning, yolks of eggs; beat the whites to a stiff froth; stir them in carefully; pour into a greased dish and bake about minutes. mrs. f. e. sill. cheese straws cup grated cheese, / cup butter, cup sifted flour, tsp dry mustard, a large pinch of red pepper, tsp cold water, or enough to form a soft dough; mix and roll like pie crust and cut into strips by inch; bake a light brown. mrs. f. e. sill. cheese straws tbsp grated cheese, tbsp flour, tbsp melted butter, tbsp cold water, yolk of egg, salt; mix and roll; cut in strips and bake minutes. mrs. david h. siggins. cheese sandwiches fried slice bread very thin; butter lightly; remove the crusts and lay a slice of cheese with a little sprinkle of cayenne between each slice; press the slices firmly together that they may hold the cheese between them; fry to a golden brown in melted butter; serve at mrs. f. e. sill. same as above, except dip in egg diluted with a little milk before frying mrs. glen brockway. cheese souffle cup soft bread crumbs, cup sweet milk, tbsp grated cheese, yolks of eggs, whites of eggs, tbsp butter, scant tsp salt, little pepper; put bread crumbs and milk together and cook, stirring until smooth; add yolks of eggs, cheese and butter and just before baking once. the warren cook book heat thoroughly; shape and dip in crumbs; egg and crumbs again; fry minute in deep fat, and drain on brown paper. boston cooking school. potato croquettes en surprise make potato croquette mixture, omitting parsley; shape in small nests and fill with creamed chicken, shrimps or peas; cover nests with croquette mixture; then roll in form of croquettes; dip in crumbs, egg and crumbs again; fry in deep fat and drain on brown paper. boston cooking school. rice croquettes cup rice, / tsp salt, / cup boiling water, yolks of eggs, cup scalded milk, tbsp butter; wash rice; add the water with salt; cover and steam until rice has absorbed water; then add milk; stir lightly with a fork; cover and steam until rice is soft; remove from fire; add egg yolk and butter; spread on a plate to cool; shape and roll in crumbs; dip in egg; again in crumbs; fry in deep fat. mrs. l. g. noyes. salmon croquettes cups cold salmon, cup thick white sauce, a few grains cayenne, tsp lemon juice, salt; mix all together; cool and shape; roll in eggs and crumbs and fry in deep fat. salmon croquettes take equal parts canned salmon (after drawing off the oil) and mashed potatoes; season with salt and pepper; dip in egg; roll in cracker crumbs and fry like oysters, making them in any shape preferred. ada partridge. salmon croquettes to small can salmon, add cup boiled rice, / cup bread crumbs and yolks of or eggs; use the oil from the salmon or tbsp butter, if preferred; season with salt and pepper; if it seems too dry, add a tbsp milk; dip in bread crumbs and egg, after shaping, and fry. mrs. leon a. kehr. veal croquettes cups chopped, cold, cooked veal, / tsp salt, tsp pepper, few grains cayenne, few drops onion juice, yolk of egg, cup thick sauce; mix ingredients in order given. in making the sauce, use rich, white stock in place of milk; cool, shape, crumb and fry same a's other croquettes. f. m. farmer. veal croquettes to every pint veal chopped fine, add this sauce: pt milk or cream, large tbsp butter, large tbsp flour, large tbsp onion juice, tsp salt, tsp nutmeg grated, cayenne to taste; put the milk on to boil in a farina boiler; rub the butter and flour to a smooth paste; then stir into the boiling milk and stir continually until thick; take from the fire and add the meat; beat thoroughly; add seasoning; luncheon dishes and entrees cups cream sauce (see meat sauces), to which has been added seasoning and / cup grated cheese; cover with grated cheese and bread crumbs; bake / hour. mrs. ruth olsen. macaroni with tomato sauce place boiled macaroni in a baking dish; cover with tomato sauce and bake minutes. tomato sauce: melt tbsp butter in a saucepan; stir in tbsp flour, cup cooked tomato, bay leaf, tsp onion juice, / tsp salt and a dash of red pepper. mrs. kitchen. macaroni with clams or oysters / cup broken macaroni, boiled until tender, pt can clams; put layer macaroni in bottom of baking dish; cover with clams; sprinkle with pepper, salt and flour; dot with butter ( tbsp); repeat; cover with / cup buttered crumbs; bake in hot oven about minutes. oysters may be prepared in same way. mrs. a. g. eldred. rice with eggs and cheese cup rice, cooked until tender, hard-boiled eggs, / cup grated cheese, cups cream sauce; put layer of rice in buttered baking dish, then layer of diced eggs; season with salt, pepper and paprika ; cover with cream sauce, then cheese; repeat; cover with / cup buttered crumbs; bake minutes in hot oven. mrs. h. r. mccalmont. baked mushrooms peel large fresh mushrooms; simmer in butter; add cup chicken or veal broth, or a cup of cream; salt and pepper to taste; simmer minutes; place on rounds of bread on a buttered platter; cover and cook in oven about minutes, basting once with melted butter; a small pinch of mace will give the mushrooms a more pronounced flavor. mrs. m. m. w. fried peaches pare, stone and halve fairly soft peaches; put in pan, pit side up; fill with brown sugar; cook over slow fire until done or browned, in just enough butter to keep from sticking to pan; serve on saute pieces of toast. peanut loaf / cup cooked rice, cup tomatoes, heaping tbsp peanut butter, salt, pepper and sugar to taste; add sufficient bread crumbs to make into a loaf; bake about minutes; serve with tomato sauce. mrs. leroy campbell. timbals cup flour, / cup milk, / tsp salt, egg, tsp sugar, tsp olive oil; mix dry ingredients; add milk gradually and beaten egg; then add olive oil; dip a hot timbale iron into batter; then in deep fat; fry until crisp and brown; take from iron and invert on brown paper to drain. mrs. l. g. noyes. welsh rarebit / pound cheese, tbsp butter, egg, / cup cream, / tsp salt, dash cayenne pepper, tsp dry mustard; mince the cheese and put the warren cook book sufficient for three bakings of loaves each, and should be kept in a cool place until used. if directions are followed, this bread may be out of the oven before o'clock a. m. mrs. f. m. knapp. bread take pt milk; scald, and add a piece of lard or butter the size of a butternut, tbsp sugar and a pt of water; when lukewarm add a small cup of potato yeast and flour enough to make a moderately stiff batter; beat thoroughly; when light, add flour enough to stiffen and knead on the board for minutes or / hour; cover closely, and set to rise. if the sponge is made about o'clock p. m., it will be ready to knead before going to bed. in the morning put into pans the first thing and it will be ready for the oven by : , or sooner. mrs. w. j. alexander. bread soak compressed yeast cake in a little cold water for one hour; then take pt new milk, pt warm water, tsp salt, tsp brown sugar, tsp lard or butter; add the yeast cake; mix stiff in a bread bowl; then mould well on the board; return it to bowl and set to rise; next morning mould into loaves without any more flour and set to rise before baking. mrs. fred darling. bread mash small potatoes into qt water, pt milk (scalded); when luke warm stir in flour enough to make a stiff batter; then add compressed yeast cake previously soaked in water and beat all thoroughly; set in warm place all night; in the morning add tbsp sugar, tbsp lard (not melted); stir in enough flour to make it the right consistency to mould on board; mould minutes; place back in mixing bowl to rise; when very light shape into loaves; place in tins and let rise; when light enough, put in hot oven; bake from to hour. this quantity will make small loaves. (this bread may be moulded stiff at night, if preferred, and made into loaves in the morning.) mrs. dwight cowan. brown bread (with yeast) stir into qt boiling water, cups corn meal to make a mush; let it cook a few minutes, stirring all the time to prevent burning; remove from the stove and add cup porto rico molasses, tbsp sugar, tbsp lard, tsp salt; let cool and add cake yeast foam, which should be soaked at least hours, or, if preferred, compressed yeast cake, previously soaked in cup tepid water; add sufficient sifted flour to form a dough that will not stick to the board; test the dough by rolling a small piece in the hands; if soft and sticky, add more flour; knead minutes; place in bread bowl rise until morning in a warm place; in the morning mould only long enough to shape into loaves; put into greased tins; let rise until doubled in size; bake in a moderate oven. mrs. dwight cowan. brown bread (with sponge) qt boiling water; thicken with corn meal like mush; put into mixing bowl and add large cup new orleans molasses; when cool, bread oven. stiff loaf; in morning, knead into loaves; let rise in tins until doubled in size; bake hour in slow oven. mrs. c. h. meacham. graham bread (sponge) to large cups sponge, add large cup new orleans molasses, large cup warm water, butter or lard size of small egg, and stir thoroughly with spoon; then add pt graham flour and wheat flour enough to make a very stiff batter; put in tins ; let rise slowly until very light; bake slowly about hour. mrs. m. j. danforth. graham bread (sweet milk) cup molasses, tsp soda; put in a pan and warm until it foams; add pt sweet milk; stir in cups of graham flour and small tsp salt; take another cup of graham flour and stir in tsp baking powder; stir all together and bake / hours in a moderate mrs. w. d. mclaren. graham bread (sour milk) / cup sugar, / cup molasses, tbsp butter, cups sour milk, tsp soda (scant), cup wheat flour, cups graham flour, / tsp salt; bake slowly of an hour or more. aresta beaty. graham bread (sour milk) cup brown sugar, cup molasses, cups sour milk, tsp soda dissolved in sour milk, pinch of salt, cups graham flour, cup white flour, cup raisins; bake in one-pound coffee cans; let stand / hour to rise; bake in slow oven hour. mrs. a. t. marrer. graham bread (sour milk) / cups sour milk, / tsp soda; dissolve soda in a little water; then add to milk / cup brown sugar, / cup molasses, pinch of salt, cups graham flour; add / cup seeded raisins; put in tins; raise one hour and bake one hour. mrs. w. m. robertson. graham bread (steamed) cup sour milk, cup sweet milk, cup molasses, cups graham flour, tsp soda (half of soda in milk and half in molasses), tsp salt; steam hours. mry. keefer. health bread (with bran) cups bran, cups wheat flour, tsp baking powder, cup sugar, tsp salt; add sweet milk (or milk and water) to mix stiff enough to drop from a spoon; place in greased pan and bake in a moderate oven. mrs. w. m. lindsey. nut brown bread follow recipe for my brown bread no. , using new orleans instead of porto rico molasses, adding cup chopped walnuts (mixed with flour) to each loaf, before adding flour to knead. mrs. dwight cowan. nut brown bread (sour milk) cups whole wheat or graham flour, cup wheat flour, cup nuts, / cups sour milk, / cup molasses, / tsp salt, level tsp soda in molasses; bake hour in slow oven. l. e. alden. bread butter, cup raisins, tsp salt; dissolve yeast and tsp sugar in luke warm liquid; add two cups of flour, the lard or butter and sugar, well creamed, and beat until smooth; cover and set aside to rise in a warm place, free from draft, until light (about / hours) ; when well risen, add raisins, well floured, the rest of the flour to make a soft dough, and lastly the salt; knead lightly; place in well-greased bowl; cover and let rise until double in bulk (about / hours); mould into loaves; fill well-greased pans half full; cover and let rise until light (about hour). harriette s. rogers. rolls (eggless) to pt scalding hot milk, add tbsp each of sugar, melted butter and melted lard; add tsp salt; when luke warm add compressed yeast cake, previously soaked in cup warm water; measure out cups sifted flour; stir in from this enough to make a soft sponge; set in warm place until very light; then add remainder of flour and knead minutes ( minutes in bread mixer); let rise; when very light, roll out; cut with biscuit cutter; dip finger in melted butter and touch centers; fold over, bringing edges even, pressing slightly place in tins not too close together; brush with butter and let rise; bake in quick oven from to minutes; brush again with butter and serve. if dough gets light sooner than desired, hold back by knead- ing down several times if necessary. allow about hours in winter for rising in the tins, unless more yeast has been added to hurry the process. mrs. c. h. meacham, mrs. dwight cowan. rolls (short process) cake compressed yeast dissolved in cup luke warm water, a good pt new milk, warm; add flour to make sponge stiff as pancake batter; when light, add tbsp butter, tbsp sugar, tsp salt, white of egg not beaten and sufficient flour to mix into hard loaf; form at once into rolls and let rise until very light-about hours; bake in quick oven, or minutes. mrs. w. m. lott, mrs. h. d. wade. potato rolls cup mashed potato, / cup lard, eggs well beaten, tbsp sugar, tsp salt, cake compressed yeast, dissolved in cup water; mix all together and mould, all the flour the loaf will take up; when very light, make into small rolls; let rise again until light, and bake. set in the morning for dinner at night. try using a tray for a moulding board. kate waters wilkins. rusks dissolve cake compressed yeast, tbsp sugar in pt luke warm milk, scalded and cooled; add cups flour to make a sponge; beat well; cover and set in warm place to rise, about an hour; when light, add / cup butter and cup sugar, creamed, egg well beaten, cup currants, floured, and cups, or sufficient flour to make a soft dough; lastly add / tsp salt; knead lightly; place in greased bowl, cover and set aside in a warm place, free from draft, to rise from two to two and one-half hours; when well risen, turn out on board and the warren cook book mould into biscuit or rolls; place in well-greased pans; cover and let rise again for about one hour, or until double in bulk; bake in hot oven for about or minutes; upon removing from oven, sprinkle on powdered sugar if desired. harriette s. rogers. rye bread (one loaf) scald cup milk and pour over tbsp sugar, level tbsp lard, / tsp salt; when luke warm, add compressed yeast cake dissolved in cup warm water, cups rye flour, cups wheat flour; knead at once into a loaf and let rise until doubled in size; knead down and place in tin; let rise to double, and bake. (make two loaves with yeast cake, if desired.) mrs. r. h. smith. rye bread (with sponge make the same as my graham bread, using rye flour instead of graham. mrs. m. j. danforth. biscuit, muffins, waffles, etc. biscuit, muffins, waffles, etc. mrs. s. e. walker baking powder biscuit cups flour, tsp baking powder, tsp salt, tbsp butter, tbsp lard, / cup milk and water, in equal parts; mix the flour, baking powder and salt and sift twice; work in the butter and lard with the tips of the fingers; add gradually the liquid (more or less as required according to quality of the flour), mixing with a knife until of the consistency of a soft dough; toss on a floured board; pat and roll lightly until inch in thickness; cut into shape and bake in a hot oven minutes. mrs. s. j.d. twin biscuit use recipe for baking powder biscuit no. ; roll a little less than / inch in thickness; brush over with melted butter and put together in pairs; bake in a quick oven from to minutes. baking powder biscuit qt sifted flour, tbsp lard or butter, / tsp salt, tsp baking powder; mix together; add sufficient milk to form a very soft dough; knead little as possible; roll out quickly and bake in hot oven. mrs. walker. maple sugar biscuit same as above; when rolled out, sprinkle with mapie sugar; roll up in small rolls and cut slices from the ends and bake on buttered tins. southern beaten biscuit one qt flour, lard size of an egg, tsp salt, equal parts of milk and water, ice cold; add to other ingredients; batter should be very stiff; knead until it blisters; beat and knead again; roll to / inch thick; cut with biscuit cutter and prick with a fork times; bake hour, slow heat, until brown. they do not rise at all. mrs. c. h. noyes. graham biscuit / cups flour, / cup graham flour, tsp baking powder, / tsp salt, tbsp butter, cup milk; mix the flour, baking powder and salt and sift twice; work in the butter with the tips of the fingers; add the milk gradually; toss on a floured board; pat and roll to / inch in thickness; cut into shape and bake in hot oven to minutes sour cream biscuit qt flour, tsp baking powder, tbsp butter (work into dry flour), / tsp soda added to cup sour cream, salt, and sufficient sweet milk to make right to roll. mrs. s. e. walker. the warren cook book blueberry cake cup butter, cups sugar, eggs, cup sweet milk, cups blueberries, / cups flour, tsp baking powder; bake in a shallow pan; cut in squares and serve hot. honor s. parmlee. coffee cake / cup sugar, tbsp crisco, egg, / tsp salt, / cup milk, cups flour, tsp baking powder; mix and bake in shallow pan; cover with mixture ( to ) of brown sugar and cinnamon; bake and cut in squares. mrs. w. m. lott, mrs. george todd. corn rice bread eggs beaten together until very light; add / cup white corn meal, cup cold boiled rice, tsp baking powder, milk to make a very thin batter and lastly tbsp melted butter poured in; bake until firm in a moderate oven and serve with spoon as soon as done. white corn meal is necessary to make this a success. nice with chicken or fish. mrs. noyes. mrs. g. m. tybout. johnny cake eggs, pinch salt, tbsp sugar, tbsp melted butter, cup milk, cup corn meal, cup flour, tsp baking powder; bake minutes in a quick oven. mrs. j. m. siegfried. johnny cake ii egg, / cup sugar, tbsp inelted butter, tbsp molasses, cups sour milk, tsp soda, cup corn meal, cups flour; add tsp salt and / tsp baking powder to the flour. mrs. dwight cowan. johnny cake iii eggs, small tbsp sugar, tbsp melted butter, cup sweet milk, cup corn meal, cups wheat four, tsp baking powder, a little salt. c. j. walker. johnny cake iv eggs, cup sugar, / cups corn meal, cup melted lard, cups each sour milk and four, tsp each soda and salt. this makes cakes. mrs. ed. r. allen. ginger bread melt tbsp crisco in cup boiling water; add cup molasses, well beaten egg, cups flour ( / rye) in which mix tsp each of soda, cinnamon and ginger, / tsp salt and tsp cloves; bake slowly in moderate oven. mrs. e. s. africa. gems in baking gems, remember to have a hot oven, and heated, well greased pans. corn meal gems follow recipe for johnny cake or corn muffins and bake in hot gem pans. the warren cook book blueberry muffins tbsp butter, cup sugar, egg, cup milk, / cups flour, sifted with tsp baking powder and / tsp salt; beat well; sprinkle tsp flour over pt berries, mix and bake in hot gem_pans. mrs. george todd, mrs. s. f. marks. date muffins cream tbsp butter with / cup sugar; add well beaten eggs, cup milk, cups flour, tsp baking powder, pinch salt; beat well, add cup dates cut fine; bake in quick oven. mrs. geo. todd. muffins beat / cup sugar, tbsp melted butter and egg thoroughly; add cup sweet milk, cups flour and tsp baking powder. makes or muffins. mrs. d. d. reed. muffins cups flour, tbsp sugar, tbsp melted butter, cup sweet milk, tsp baking powder, egg and a little salt. mrs. hasiet, franklin. muffins (sally lunn) tbsp melted butter, / cup sugar, cup sweet milk, cups flour, egg, tsp baking powder; bake in muffin rings or small patty pans. nice for tea, warm. mrs. c. d. crandall. muffins without eggs qt buttermilk, tsp soda dissolved in the milk, a little salt, and flour enough to make a stiff batter; drop into gem tins and bake or minutes; or tbsp sour cream will make them a little richer. mrs. c. a. bettes. muffins with cocoa cup butter, cup sugar, egg, cup milk, / cups flour, / cup cocoa, rounded tsp baking powder; cream the butter and sugar; add the yolk of the egg; sift the flour and baking powder together times; add this mixture alternately with the milk; beat the white of an egg to a stiff froth and fold in carefully; fill hot gem pans half full; bake in a quick oven or minutes. clare b. scofield. muffins pt flour, cup milk, eggs, tsp baking powder, butter the size of an egg; beat the yolks of the eggs with the butter; then add the whites well beaten; sift baking powder with the flour and mix all together; bake in muffin rings. mrs. l. b. hoffman. muffins take qt flour and stir in tsp baking powder, pt of milk, eggs, tbsp sugar, butter size of an egg: bake in gem tins or muffin rings. mrs. david h. siggins. the warren cook book breakfast dishes breakfast dishes corn meal mush (quick process) into cups boiling water stir / cup granulated corn meal and tsp salt; boil rapidly over direct flame, stirring frequently for minutes, adding water if it thickens too quickly. serve with thin cream. (bulk corn meal should be wet with cold water before adding to boiling water to prevent lumping.) fried corn meal mush pack mush left over from breakfast in baking powder or cocoa cans, previously wet, and let stand to mold; cut in % inch slices, dip in flour and fry in hot lard or drippings until nicely browned. serve with maple syrup. oat flake qt boiling water, add cups oat flake and a tsp salt; let boil in upper kettle of double boiler over the fire until thickened, then cook over steam from minutes to an hour or until ready to serve. oat flake same as above except cook at night and continue cooking at boiling point all night or put in fireless cooker and reheat in the morning. french toast put slices of bread in a dish; beat eggs well, and put in pt sweet milk; stir well; pour over the bread and let stand min- utes; bake on a hot buttered griddle, same as pancakes, and eat with hutter and sugar or syrup. fried bread dip slices of stale bread in milk or water quickly; place in hot skillet containing melted butter and cover; let fry until browned on both sides and steamed through. mrs. m. j. danforth. the warren cook book lettuce sandwiches lay lettuce leaf on buttered bread; cover with mayonnaise which has been mixed with a little finely chopped onion. luncheon sandwiches, no. mix equal parts of chopped cooked ham and veal with a well seasoned brown sauce and spread between slices of bread that have been fried in butter; serve at once. luncheon sandwiches, no. cut very thin slices from round loaf of brown bread, spreading them with a generous quantity of cottage cheese which has been well seasoned with salt and pepper and made pink by mixing with the juice of preserved currants; scatter over each sandwich a small amount of finely cut chives before pressing slices together. marshmallow sandwiches take thin round crackers and spread with cream cheese; place a marshmallow on top and dot with a bit of butter; place in hot oven just long enough for the marshmallow to puff up, then serve at once. the oven must be piping hot, or the marshmallow will flatten and be tough. mint sandwiches spread thinly cut bread with creamed butter and mayonnaise and fresh mint leaves. serve with afternoon tea. mrs. donnell c. russell. montauk cream package of snappy cheese, beat into this egg; add tsp of worcestershire sauce; spread this between slices of bread; place slices of bacon on top of sandwich and put in moderate oven for minutes. mrs. r. s. hall. mosaic sandwiches cut slices of brown and white bread inch thick; spread with butter and either a sweet or savory mixture; put or together and leave under a weight until well pressed; slice from the end when ready to serve. mushroom sandwiches peel fresh mushrooms and wash; add tbsp of butter; cover and let cook minutes, stirring occasionally; when cold mix with mayonnaise dressing and spread between thin slices of buttered bread. mrs. w. w. rankin. neufchatel cheese and nuts neufchatel cheese is excellent in sandwiches mixed with an equal quantity of chopped nuts and seasoned with paprika; better if made of rye or brown bread. mrs. paul b. stewart. nut and egg mix / cups of pecan and walnut meats (equal parts) grind fine with hardboiled eggs and medium sized olives chopped fine. moisten with dressing made as for my salmon salad. mrs. edward lindsay. puddings and sauces nut, raisins, nutmeg or flavoring extract and bake minutes or un- til brown on top; spread with a fruit jelly or conserve and cover with the whites of eggs beaten stiff and slightly sweetened and flavored; place in a slow oven until brown. the jelly may be omitted. serve with cream. mrs. kitchen. fruit bread pudding (steamed) cups bread crumbs soaked in cup hot milk, cup molasses, cup fruit (currants, raisins, citron and nuts), tsp soda, egg, large cup flour, tbsp butter, salt and spice to taste; omit butter if you use nuts; steam hours and serve with any good sauce. mrs. e. r. allen. blueberry pudding follow recipe for blueberry cake; (biscuit department) and serve with a pudding sauce. brown betty butter a pudding dish; put in a layer of bread crumbs; next a layer of apples, pared and sliced thin, a little sugar, butter and nut- meg to taste; next a layer of bread crumbs, and so on until the dish is filled, having a layer of bread crumbs at top; pour in a little water and cover dish; set in oven; when nearly done remove the cover and brown on top; eat with cream or sauce of any kind. mrs. c. d. crandall. brown pudding of brown sugar put in a moderate oven and browned, but not melted or burned; it will melt slightly around edges of pan; add the browned sugar to cups of sweet milk when warm and let come to a boil; add to this the yolks of eggs, level. tbsp sifted flour mixed in tbsp of milk and cook until thick as cream; spread with meringue made of whites of eggs and cup of white sugar and brown. mrs. j. w. smith. buckeye pudding egg, cup p. r. molasses, / cup cold water, cup flour, cup seeded raisins mixed with the flour, scant tsp soda, little cin- namon and salt; steam / hours. no shortening, but good. cold sauce cream butter, size of egg, and / cup sugar; add beaten yolk egg, vanilla, and last, the beaten white; serve at once. mrs. gokey, jamestown, n. y. caramel pudding cups brown sugar, eggs, qt milk, vanilla to taste, melt sugar in spider; when thoroughly melted add milk and stir until sugar is all dissolved; cool and add to the well beaten eggs; flavor and bake in oven in pan of water; add a pinch of salt to eggs when beating. mrs. daniel a. sullivan, jamestown. carrot pudding cup grated carrot, cup grated potato, cup sugar, cup flour, cup seeded raisins, / cup chopped nuts, butter size of egg, tsp cup the warren cook book each of cloves, cinnamon, nutmeg, soda and a pinch of salt; steam hours; serve with hot sauce. will serve to persons. sauce: mix tsp flour with cup sugar, juice and grated rind of / lemon, tsp molasses, small piece butter, cup water poured over all; boil until smooth and creamy. mrs. s. e. walker, mrs. eunice mcnett. cream sponge roll with chocolate sauce follow recipe for rolled jelly cake, spread rapidly with marsh- mallow or cream filling and roll quickly; slice and serve at once with hot chocolate sauce. mrs. kitchen. cream cake pudding same as washington pie; (see pies) or cream cake; (layer cakes). serve with hot chocolate sauce or whipped cream. chocolate cake pudding cream cup butter, cups sugar; add beaten yolks of eggs, / cup milk and squares baker's chocolate, melted; stir well and add scant cups flour, sifted with tsp baking powder; add last, beaten whites eggs; bake in cake tin; serve hot, with sauce. chocolate sauce: boil / cup sugar, / cup water, for minutes; stir in slowly square baker's chocolate, melted, add / cup cream or milk, ' / tsp vanilla ; cook a minute or two; serve with spoonful whipped cream on top. mrs. a. g. eldred. chocolate pudding (steamed) cream together tbsp butter, cup sugar; add beaten egg, / cup milk, in which tsp soda is dissolved, cup flour sifted with tsp cream tartar, and last, square chocolate, melted; steam in shal- low pan for hour; serve with sauce for chocolate cake pudding. serves or persons. mrs. a. g. eldred. chocolate pudding melt / oz chocolate over water; beat eggs with cup sugar until light; add to chocolate, stirring constantly; flavor with tsp vanilla and / tsp cinnamon; fold into the mixture the well beaten whites of the eggs, and beat all together very lightly; turn into a greased pudding mold and bake in a pan of hot water / hour; serve at once in individual glasses with whipped cream over the top. mrs. o. f. hoffman. chocolate pudding (steamed) cup sugar, tbsp melted butter, egg, cup sweet milk, cups flour, / tsp baking powder, squares melted chocolate; put chocolate in last and beat thoroughly; steam in small basin of an hour. mrs. conarro. chocolate pudding (with crumbs) qt milk, pt bread crumbs, yolks of eggs, tbsp grated cholocate; scald the milk; add bread crumbs and chocolate; take from fire and add / cup sugar and beaten yolks; bake minutes; beat whites to a stiff froth; add tbsp sugar; spread over top and brown; serve with cream. mrs. salyer. puddings and sauces chocolate pudding (with cocoa) make “devils food (with cocoa)” under loaf cakes. serve with sauce. mrs. lee's chocolate roll to whites of eggs, beaten stiff, add / cup granulated sugar, tsbp cocoa, and last the beaten yolks; bake in long flat tin or minutes, turn out on damp cloth; spread with whipped cream and roll like jelly cake; serve with chocolate sauce. (there is no flour in this roll; the cocoa takes the place of four. mrs. lees, titusville, pa. cottage pudding cup sugar, egg, tsp baking powder, cups flour, tsp vanilla, cup butter, cup sweet milk or water; sprinkle a little sugar over top before putting in oven; bake in a square tin; when done, cut in squares; serve with sour sauce. mrs. j. g. smith. date pudding (steamed) cup suet, cup flour, cup milk, / cup sugar, bowl chopped dates, tsp soda, / tsp baking powder. steam hours. mrs. romaine todd. fig pudding (sour milk) cup molasses, cup chopped suet, cup buttermilk or sour milk, eggs, tsp soda, cups flour, tsp cinnamon, a little nutmeg, pound figs, cut fine and foured; mix together molasses, suet and spices; dissolve soda in tsp of hot water and mix with other ingredients; beat eggs light and stir into mixture; add figs and flour and beat thoroughly; it should be the consistency of cake; steam hours. this pudding will keep several weeks. when ready to use, steam / hour; serve with a sauce. mrs. c. h. smith. fig pudding (sweet milk) cup suet, chopped fine, cup molasses, tsp cloves, tsp cinnamon, tsp salt, cup milk, scant cups flour, tsp soda dis- solved in boiling water, cup raisins, / cup figs chopped fine; steam hours. this will make small puddings. serve with hard sauce. lora e. alden. fig pudding with crumbs qt bread crumbs, pound brown sugar, pound figs, pound suet, nutmeg to taste, tbsp baking powder, eggs; steam / hours; serve with sauce. mrs. f. p. hue. fig pudding (small size) / cup molasses (n. .), / cup chopped suet, / cup sweet milk, cup chopped figs, / cups flour, / tsp cinnamon, a little grated nutmeg, a pinch of salt, tsp soda dissolved in a little hot water; mix all together and steam hours. louise stuart. fruit pudding (baked) eggless, butterless, milkless cake (under loaf cakes) makes a nice pudding if served with a hot sauce. the warren cook book rice and peach pudding cook / cup rice in qt boiling water and tsp salt; when barely tender, drain; put in double boiler; add milk enough to cover, and cook slowly until the milk is absorbed; take from fire; add cup sugar, tablespoon butter, well beaten eggs; put a layer of this in a buttered dish, and then a layer of halved peaches; continue until the dish is full; bake minutes in hot oven if the peaches are canned, minutes if they are fresh; serve with “maryland sauce.” mrs. dwight cowan. rice meringue (with lemon) cup boiled rice, large pt new milk, eggs, large cup sugar, lemon; beat yolks with / sugar; add to milk and rice; cook until thick as soft custard; remove from fire and add grated lemon rind; pour into buttered pudding dish; spread on top the well beaten whites mixed with balance of sugar and the lemon juice and brown. mrs. copeland. rice pudding (old fashioned) small / cup rice washed in several waters; put rice when thoroughly washed in a baking dish and cover with qts milk; sweeten and flavor with nutmeg to taste; put in slow oven and turn down when brown on top, every minutes for hours. mrs. siegfried. rice pudding without eggs qt milk, tbsp rice, / cup sugar, butter the size of a large walnut, / tsp lemon or almond extract, pinch of salt; wash rice carefully; then add other ingredients; place in baking dish and bake in a very slow oven / hours, just allowing it to simmer; do not stir it. mrs. f. p. hue. rice pudding / cup sugar, cup cold boiled rice, tsp butter, pt milk, cup raisins; bake minutes. (an egg may be beaten with sugar, if desired). strawberry shortcake ( layer cake) cup sugar, egg, tbsp melted butter, rubbed together until light; add cup sweet milk, with level tsp soda in it, lastly add cups flour with tsp cream tartar; bake in layers in a quick oven; crush qt of strawberries or red raspberries and sweeten to taste with powdered sugar; put between layers of cake; put another qt of berries on top; sprinkle with powdered sugar. do not put together until serving time. clara c. orr. strawberry shortcake (batter) egg beaten and put in cup; fill cup with milk; work butter size of walnut into / cups aour; add tsp sugar, tsp baking powder and a pinch of salt; add the milk and egg; bake in one cake; split and fill with the berries and cover top with same; serves people. mrs. charles conarro. the warren cook book vanilla sauce cream tbsp butter, cups powdered sugar; add beaten yolks eggs beat well, add cups boiling water and cook a few minutes; remove and add whites eggs, beaten stiff and tsp vanilla. mrs. mary strong. vanilla sauce (without eggs) mix / cup sugar with / tsp flour, large tbsp butter and blend over the fire; add gradually cup boiling water, stirring constantly; boil minutes; remove from fire and add tsp vanilla. yellow sauce beat eggs until light; add gradually cup powdered sugar; beat thoroughly; flavor to taste. substitute for whipped cream beat whites of eggs stiff, add / cup sugar and lastly cup apple sauce made smooth. mrs. r. c. thompson light fluffy meringue to increase quantity, add tbsp very cold water to each cold white of egg before beating, add pinch of baking powder just before spreading and put in oven. mrs. r. c. thompson. cold desserts very cold. cream; beat whites eggs very stiff; stir in lightly / cup powdered sugar; then the gelatine mixture which should be lukewarm; put in a little at a time and beat rapidly so it will not lump; add flavoring and add all to cream gradually; line a mold with lady fingers or sponge cake; pour in the cream and let stand at least hour and keep clara c.orr. charlotte russe (neapolitan) make recipe of above cream; line a square cake tin with lady fingers; form a layer of the gelatine cream; add a layer of strawberry jello to which has been added tbsp lemon juice and tbsp sugar, allowed to thicken but not become firm; add a layer of the cream and another layer of ladyfingers, pressing them slightly into the cream; let stand in cold place; before serving, invert mold, cover with whipped cream, garnish with nuts or candied cherries and serve in square portions; will serve to persons. mrs. frieda anderson. chocolate pudding / qts milk, tsp salt, cup sugar, oz baker's chocolate, / cup corn starch, whites eggs, tsp vanilla; scald milk; melt cho- colate and thin with heated milk; mix corn starch, sugar and salt, and add scalded milk slowly; cook in double boiler, stirring con- stantly till thick; remove from fire and when slightly cool add beaten whites of eggs and vanilla ; pour into molds; chill and serve plain or with whipped cream. mrs. evelyn gadsby. chocolate custard generous pt milk, eggs, beaten light, tbsp sugar, large tbsp corn starch, squares chocolate, a few drops vanilla; cook in double boiler; when cold serve with whipped cream. elta r. matthews. chocolate bavarian cream box gelatine, / cup cold water, pt milk, pt cream, ounces chocolate, / cup powdered sugar, tsp vanilla; soak gelatine in cup cold water until soft; whip the cream; grate the chocolate; put milk on to boil; when boiling add the chocolate and gelatine; stir until dissolved; take from the fire add the sugar and vanilla; then turn into a basin to cool; stir until it begins to thicken; then add the whipped cream; stir carefully until thoroughly mixed; turn into molds and set away to harden; serve with whipped cream placed around the base. coffee jelly tbsp gelatine soaked hour in / cup cold water; qt strong coffee made as for table use, sweetened to taste; add the dissolved gelatine to the hot coffee; pour into wet cups and set in cool place for few hours; serve with whipped cream. coffee puff mix cup sugar and tbsp corn starch, add a pinch of salt, beaten egg and stir into cup coffee; cook in double boiler, stirring the warren cook book the warren cook book lemon pie (crust previously baked) beat together, yolks eggs, cup sugar, tbsp four; add juice and grated rind lemon, / cups water; cook in double boiler until well thickened; add tbsp butter while cooking; pour into crust previously baked; beat whites eggs stiff, add tbsp sugar, spread over pie and brown slightly in oven. mrs. c. a. bettes. lemon pie (with milk and crumbs) cream together butter size of egg, cup sugar; add juice and grated rind lemon and beaten yolks eggs; next add alternately level tbsp cracker meal or dried bread crumbs rolled fine, and / cups milk, then the beaten whites eggs and lastly level tsp baking powder; bake in one crust until firm and brown. makes small pies. mrs. r. h. smith. lemon pie put coffee cup boiling water on the stove in a pan, add grated rind lemon and ' / tbsp cornstarch, dissolved in a little water; cook until thickened, then remove from stove; cream together coffee cup sugar, tbsp butter, yolks eggs, juice lemon and add to first mixture; pour into crust and bake slowly or minutes; beat whites eggs very stiff, add a little sugar, spread over pie and brown in oven. mrs. f. c. darling. lemon pie with two crusts juice and grated rind lemon, cup sugar, butter size walnut, egg, tbsp flour, / cup raisins chopped; beat all together thoroughly; pour over it cup boiling water just before it is put in crust; bake immediately. mrs. e. r. peirce. lemon pie (crust previously baked) cook yolks eggs, / cup sugar, juice and grated rind lemon until thick; beat egg whites very stiff, add / cup sugar, and first part cooled; beat well and put in baked crust; brown in oven. mrs. r. l. young. lemon pie without lemon put cup water, butter size of hickory nut on stove; mix thoroughly, scanț cup sugar, tbsp cornstarch, good / tsp cream of tartar, tsp lemon extract, yolk egg; stir quickly into boiling water; cook minutes; pour into crust previously baked; beat white of egg stiffly, add tsp sugar, spread on pie and brown. mrs. hattie cook. mince meat i. pounds lean beef boiled; when cold chop fine; pound suet minced to a powder; pounds juicy apples, pared and chopped, pounds seeded raisins, pounds currants, washed and dried, pound citron, chopped, tbsp cinnamon, tbsp cloves, tbsp allspice, tbsps mace, grated nutmeg, tbsp fine salt, pounds brown sugar, / gallon boiled cider; mix and heat through; then seal in jars. the warren cook book filling: to / pt boiling milk, add / cup sugar, tsp cornstarch or of hour, and egg beaten together; cook until thickened, flavor with vanilla or lemon and spread between layers when cold. mrs. j. b. allen. cream sponge cake make sponge cake with hot water (under loaf cakes); bake in layers or in one sheet and cut in two; make cream filling as above, adding cocoanut, if desired. cocoanut cake make layers as for maple sugar cake; put together with cocoanut frosting instead of maple sugar. b. l. k. delicate cake i cups sugar, cup butter, cup sweet milk, cups sifted flour, tsp baking powder, whites eggs; bake in loaf or layers; flavor with vanilla; if in layers, slice candied pineapple fine and mix in the frosting between the layers. mrs. w. d. mclaren. delicate cake cups pulverized sugar creamed with a good / cup butter, cup sweet milk, scant cups flour measured after sifting, tsp bak- ing powder, / tsp almond flavor, and lastly the whites eggs well beaten. mrs. f. k. russell. devil's food cups sugar and cup butter creamed, yolks eggs well beaten, cup sour milk, scant tsp soda in tbsp boiling water, / cake grated chocolate melted, scant cups flour, heaping tsp baking powder, tsp vanilla, whites eggs, beaten stiff. icing: / cake grated chocolate, cup granulated sugar, cup milk, butter size of hickory nut, / tsp vanilla; boil until thickened enough to spread when partly cooled. mrs. w. j. richards. devil's food part - cup sugar, cup grated chocolate, cup sweet milk; let come to a boil. part –one cup sugar, / cup butter, eggs, / cup sweet milk, tsp soda, cups flour; (measure ingredients with a coffee cup); mix the two parts together; bake in layers and put to- gether with icing. mrs. l. g. noyes. devil's food same as devil's food , using brown sugar, tsp vanilla and chocolate filling: melt oz chocolate in double boiler; add cup milk, / cup sugar, yolk egg; cook until thickened, add tsp vanilla ; cool, and put between layers. mrs. w. m. robertson. devil's food with marshmallow frosting cups brown sugar, / cup butter, eggs, cup sour milk, tsp soda, tsp baking powder, cups flour, squares chocolate, melted, tsp vanilla : bake in loaf or layers; while warm, put fresh marsh- mallows, cut in two, close together over top and cover with chocolate icing. white icing may be used. mrs. blanche cobb mohr. the warren cook book remedy for overcooked or undercooked frosting if syrup is overcooked, add a little water and let boil again, testing as above. if frosting fails to stiffen as desired, take cup sugar and a little water and let boil until slightly overdone; add the new syrup to the frosting very slowly to prevent lumping. miss kopf. to overcooked syrup, add tsp butter, when removing from the stove, or if frosting is too stiff when ready to spread, add tsp cream to each egg used. mrs. r. c. thompson. butter frosting (uncooked) pour tbsp boiling water over rounding tbsp butter ; beat in confectioner's sugar until right consistency to spread; use vanilla, nutmeg or any desired flavoring; for orange frosting, use juice of orange with a litle rind in place of the water, or use orange extract; for chocolate frosting, add melted chocolate before much sugar has been used, as less will be required; nuts may be added if desired. mrs. g. e. o'dell. confectioners' frosting put tbsp boiling water or cream in a bowl, and stir in gradually sifted confectioners' sugar until mixture is of the right consistency to spread; flavor with vanilla. fresh fruit juice may be used in place of the water or cream. this makes a soft frosting which cuts nicely without breaking. miss farmer. cocoa frosting (uncooked) mix cups powdered sugar, heaping tsp cocoa, tbsp (or less) melted butter, scant tsp vanilla; moisten with cold coffee (or water) to right consistency; beat thoroughly and spread. mrs. j. e. hill. chocolate icing for devils food / cake grated chocolate, cup granulated sugar, / cup milk, butter size of hickory nut, / tsp vanilla; boil until thickened enough to spread when partly cooled. mrs. w. j. richards. chocolate fudge frosting let squares chocolate, cup sugar and tbsp milk heat very slowly until it comes to a boil, then beat to right consistency to spread. a more creamy texture may be obtained if cup milk or cream is used and mixture is boiled until it forms a soft ball in cold water and when slightly cooled, beaten until right consistency to spread. same without chocolate makes nice icing; in case of over- cooking, correct by adding a tsp or more of cream. mrs. wade. chocolate frosting to boiled frosting i. add tbsp grated chocolate, melted over steam. mrs. lees. cocoanut frosting after spreading cake with boiled frosting, cover liberally with either freshly shredded cocoanut, or prepared cocoanut which has the warren cook book sugar, / cups flour, scant tsp soda in flour; to cup milk add tbsp melted crisco; add to chocolate; put all together; bake in loaf or layers. makes nice little cakes. mrs. w. m. lott. scotch chocolate cake / cups sugar, cup butter, eggs, / cup sour milk, / cup boiling water, cups flour, sifted or times, tsp vanilla, squares chocolate, tsp soda; dissolve chocolate in boiling water, and add last. mrs. d. h. siggins. cocoanut cake cream cup butter; gradually beat in cup granulated sugar; then beat in one after another, without previous beating, whole eggs; add alternately / cup milk and cups sifted four sifted again with slightly rounded tsp baking powder; lastly beat in cup grated cocoanut; bake in a tube pan about minutes. mrs. e. e. allen. cocoanut cake ii. soak cup dessicated cocoanut in cup milk minutes ; cream together cup butter, cups sugar; add whole eggs and beat vigorously; mix heaping tsp baking powder with / cups flour and add alternately with the milk and cocoanut. for recipe, use whole egg and a yolk, using white for frosting. b. l. k., mrs. j. h. hand. coffee cake cups brown sugar, cup shortening, eggs, cup cold coffee, scant tsp soda in coffee, tsp each of cinnamon, nutmeg and cloves, cup raisins, cups flour. mrs. u. s. rogers. corn starch cake cups sugar, cup butter, cup milk, / cups flour, cup corn starch, tsp cream of tartar, / tsp soda, whites eggs beaten stiff. mrs. n. c. allen. cream almond cake / cup butter, cup sugar, cup flour, tsp salt, level tsp baking powder, / cup milk, whites of eggs, / tsp almond extract; cream butter, add sugar gradually and beat thoroughly; sift flour, add salt and add this to mixture, alternating with the milk; flavor, lastly heat whites stiffly, add baking powder, and fold into mixture. mrs. perry d. clark, mrs. c. l. wadsworth. quick devil's food (with cocoa) cup sugar, / cups flour, tsp soda, tsp salt, to tbsp cocoa, tbsp melted fat, egg, cup milk, / tsp vanilla; mix and sift dry ingredients, add milk, fat and yolk of egg; use white for frosting. laura a. deforest. devil's food dissolve / squares chocolate in cup boiling water; mix together cups sugar, / cup butter, / cup sour milk in which level tsp soda is dissolved, eggs beaten separately, large cups the warren cook book hands or minutes; steam hours; bake . this will make a large milk pan loaf or can be divided into several small ones as desired. mrs. f. p. hue. fruit cake ii. tb each of butter, sugar and flour, tb seeded raisins, tb citron sliced, lb each of dates and figs chopped fine, eggs, large orange, lemon peel chopped fine and the juice, tbsp each of cinnamon and allspice, heaping tsp each of cloves and mace, nutmeg, cup molasses, / tsp soda, tsp baking powder, wine glass strong coffee; chop orange rind and pulp fine and mix as much sugar with it as can be stirred in (this is in addition to the pound); beat butter and sugar to a cream; add yolks and spices; then the molasses and soda, and the fruit well floured, the stiffly beaten whites last; steam hours and bake ; makes a large cake. mrs. drum. fruit cake iii. cup molasses, cup brown sugar, cup sour milk, tsp soda, eggs, / cup butter, cups flour, lb raisins, / lb currants, id candied orange peel, td candied lemon peel, / tb citron, tsp cinnamon, tsp cloves, tsp mace, tsp nutmeg; seed the raisins; wash currants well; put the fruit all together and chop fine in chopping bowl; rub the fruit into a part of the flour. mrs. w. d. mclaren. fruit cake iv. cup brown sugar, cup butter and lard mixed, cup strong coffee, cup molasses, eggs, tbsp cinnamon and cloves together, a little salt, tsp soda dissolved in hot water, tb raisins, cup walnuts, cups four; bake hour; makes cakes. if desired one of these cakes may be used for pudding by steaming, and serving with lemon sauce found under puddings and sauces. mrs. w. d. mclaren. fruit cake v. tb brown sugar, tb butter, eggs, tb flour, tb citron, ho candied cherries, lb nuts, / tb pineapple, / tb orange peel, tb raisins, lb figs, cup molasses, tsp cloves, tsp allspice, tsp nutmeg, same in liquid spices, tbsp orange extract, tsp soda, tsp baking powder; steam hours and then put in oven minutes to dry. this will make cakes. mrs. a. w. nickle. white fruit cake cup butter, cups sugar, % cups flour, whites of eggs, tsp baking powder, f each of raisins, figs, dates, almonds, id citron. nora b. davis. plain fruit cake cup brown sugar, cup butter, cup raisins, seeded and chopped, cup sour milk, cups flour, eggs, tsp soda, cup molasses, spices to taste. mrs. henry cogswell. good with / cup raisins and / cup nuts. m. e. k. loaf cakes added to flour and sifted times; then beat all together and pour into an unbuttered tin; bake slowly or minutes. mrs. c. h. smith, mrs. w. d. mclaren. sponge cake beat whites and yolks eggs separately, very thoroughly with a dover egg beater, then beat well together; add cup sugar gradually, beating in about cup at a time; cup swans down flour, sifted times with rounding tsp baking powder (measure flour after first sifting and add baking powder); fold flour in carefully, lastly fold in tbsp lemon extract and tbsp boiling water; bake from to minutes in a moderate oven. mrs. electa crossmire, kane, pa. spice cake cups brown sugar, cup butter, eggs, cups flour, cup sour milk, tsp soda dissolved in milk, cup raisins, cup nuts, chopped or broken, tsp cinnamon, tsp cloves; bake in loaf or little cakes. mrs. a. r. blood. spice cake cups brown sugar, cup sour milk, / cup butter, cups flour, cup raisins, cup almonds chopped, / cup currants, eggs, tsp soda, tsp cloves, tsp allspice, tsp cinnamon, a little nutmeg, citron if desired. mrs. m. a. bliss, mrs. dwight cowan. spice cake (eggless) cup sugar, (white, brown, or maple) cup sour or buttermilk, / cup shortening, cups flour, cup raisins, chopped and floured, i tsp cinnamon, / tsp nutmeg, a pinch of other spices, tsp salt, tsp soda, / tsp baking powder. (if to be frosted, use white of egg for frosting and add the yolk to cake.) mrs. m. a. bliss. spiced mountain cake cup sugar, / cup butter, / cup sweet milk, yolks eggs and whites of , tsp each ground cloves and cinnamon, / nutmeg, grated, / cups flour, heaping tsp baking powder; cream butter and sugar; add well beaten yolks of eggs; then the milk, spices, flour and baking powder, and lastly whites of eggs beaten to a stiff froth. the above recipe may be used with the yolks eggs, leaving out whites; bake in moderate oven. when the cake has been in the oven a minute or two sprinkle over top a little soft sugar and cinnamon; bake in a long shallow pan. mrs. m. kopf. spanish buns (sour milk) cups brown sugar, / cup butter, cup sour milk, / tsp soda, tsp cinnamon, tsp nutmeg, tsp cloves, cups flour, eggs, reserying white for icing; bake in a shallow pan; cover with boiled icing flavored with orange; cut in squares when ready to mrs. w. b. hammond. spanish buns (sweet milk) cups brown sugar, eggs, reserving whites of for icing, cup sweet milk, cup melted butter, tsp baking powder in scant serve. the warren cook book alternately with milk; chill; roll very thin; then shape with small cutter; first dipped in flour and bake in hot oven. mrs. e. e. allen. children's cookies eggs, large cups brown sugar, / cup butter, / cup lard, cup milk, qt flour, tsp baking powder; roll thin and place a raisin on each cookie before baking. mrs. burfoot. date cookies follow recipe for fig cookies, using dates instead of figs. fig cookies cup sugar, eggs, / cup butter, dozen figs chopped fine, heaping tsp baking powder, flour to roll nicely. mrs. s. j. franklin. filled cookies cream / cup crisco and cup sugar, add / tsp salt, egg well beaten, / cup milk or sour cream, tsp vanilla, / cups flour sifted with level tsp soda, level tsp baking powder; mix and turn out on a floured board; dough should be soft; roll very thin and cut; spread / of cookies with filling, then place remaining cookies on top, pressing edges together; place on greased tins and bake in moderately hot oven minutes. (a hole may be cut in center of upper cookie with a thimble, if desired.) filling: mix cup sugar, tbsp flour in sauce pan, add cup chopped raisins, / cup chopped nuts, / cup water; cook until thick, stirring constantly; cool before using. mrs. w. m. lott. date or fig filling may be made in same way, adding lemon juice, with or without nuts, omitting flour, using any preferred cookie recipe. fruit and chocolate cookies lb brown sugar, tbsp butter, eggs, tsp cinnamon, / tsp allspice, / tsp cloves, / lb almonds, / cake chocolate, / tb citron, / tsp baking powder; mix with enough flour to make a very stiff dough. mrs. m. strelitz. fruit cookies / cups sugar, cup butter, eggs, / cup sweet milk, tsp soda, cinnamon and cloves, / cup nuts, / cup raisins, flour to make quite stiff; roll and cut. mrs. j. o. messerly. fruit drop cookies cup butter, / cups sugar, eggs, tsp soda, / tbsp hot water, / cups flour, / tsp salt, tsp cinnamon, cup chopped nut meat (hickory or english walnut), / cup currants, / cup raisins, seeded and chopped; cream the butter; add sugar gradually and eggs well beaten; add soda dissolved in hot water and / the flour, mixed and sifted with salt and cinnamon; then add nut meats, fruit and remaining four; drop by spoonfuls one inch apart on a buttered sheet and bake in a moderate oven. boston cooking school. cookies, doughnuts, little cakes, etc. fruit drop cookies powdered sugar, large eggs (beat the whites), id citron, rind lemon grated, tsp cloves, tsp nutmeg, tsp cinna- mon, scant tsp soda dissolved in boiling water, hd four, qt fruit (figs, nuts and raisins), tbsp coffee. (no shortening). drop from tsp on buttered tin. these cookies will keep for weeks. mrs. volbrecht. ginger cookies i. cup butter, cup sugar, cup molasses, tbsp vinegar, tbsp soda, tbsp ginger, a little cinnamon and cloves; stir and boil this mixture; when cold, add eggs (well beaten) and flour enough to make quite stiff; roll very thin and cut. these cookies will be either crisp or soft according to the time the mixture is cooked. mrs. copeland. ginger cookies (eggless) / cups molasses, / cup brown sugar, cup strong coffee, cup lard and butter mixed, tsp soda, tsp ginger; mix and set on the stove until it foams; let cool and mix soft and roll thin. mrs. r. a. love, mrs. f. r. mount. ginger cookies iii. (without shortening) let cup new orleans molasses come to a boil; add tbsp soda dissolved in tbsp vinegar; beat well. to beaten egg, add / cup granulated sugar, tsp salt and tsp ginger; add to molasses and beat again; add flour sufficient to roll out and cut; bake in moderate oven. will be soft in days. mrs. m. j. danforth. ginger cookies (without eggs) tbsp melted lard, tbsp hot water, tsp soda in hot water, / cup sugar, cup molasses, tsp ginger, / tsp salt, flour enough to roll; bake in quick oven. mrs. romaine todd. ginger drop cookies cup sugar, cup molasses, cup shortening, eggs, heaping tsp soda, tsp ginger, spices to taste, cup cold water, cups flour, a little salt, raisins if liked; drop from tsp on buttered pan. miss winger. for nice soft ginger cookies, add to the above, flour enough to roll out (about cup). ginger drop cookies cup sugar, cup molasses, cup melted lard and butter, mixed, cup boiling water, poured slowly over heaping tsp soda, or eggs, tsp cinnamon, / tsp cloves, tsp ginger, / cups sifted flour; let stand hrs to thicken or, stir at night and bake in the morning. nellie b. smith. ginger snaps cup lard, cups new orleans molasses, tsp soda in of boil- ing water, tbsp ginger; mix rather stiff; roll thin and bake quickly. mrs.m. e. pickett. cookies, doughnuts, little cakes, etc. v sugar cookies cups sugar and cup butter mixed well together; add egg well beaten, (richer with yolks), cup sweet milk, tsp soda in i tsp hot water, just a little nutmeg, flour enough to make a dough as soft as can be rolled; sprinkle sugar over the top and bake in a quick oven. mrs. whitcomb, mrs. russell. sugar cookies cups sugar, cup lard and butter mixed, eggs, / cup sweet milk, level tsp soda in milk, a little nutmeg. mrs. will smiley. sugar cookies, varied the dough from any sugar recipe may, for the sake of variety, be divided into several parts and each part flavored in a different fashion, chopped dates being used in one portion; another may be flavored with orange, a third with chocolate, a fourth with cocoanut; chopped nuts may be sprinkled over the top of a pan of cookies be- fore baking, pressing them well into the dough. good housekeeping. sour milk cookies cups sugar ( granulated and coffee a), cup butter, egg, cup sour milk, level tsp soda, / tsp baking powder, flour enough to roll; flavor with nutmeg or almond extract. mrs. m. kopf. sour milk cookies (eggless) cup lard, cup sour milk, cups white sugar, / cups flour, level tsp soda; beat lard to a cream; then add a tsp salt; stir in sugar; then sour milk and flour; flavor with nutmeg, if desired. mrs. turner. sour milk drop cookies / cups sugar, / cup butter, eggs, / cup sour milk, cups flour, / cup currants, / cup chopped raisins, / tsp cinnamon, tsp nutmeg, level tsp soda dissolved in the milk. mrs. j. w. kitchen. sour cream drop cookies cup thick, sour cream, cup sugar, egg, cups flour, level tsp each soda and salt; flavor with extract; drop with tsp on buttered pan; pat down and sprinkle sugar on each; place a nut meat or raisin in center, if desired. mrs. e. r. allen. sour cream cookies cup sugar, / cup butter (or lard and butter mixed) / cup sour cream, egg, / tsp soda, nutmeg to taste, flour to make just stiff enough to roll and cut; bake in quick oven. mrs. s. e. walker, mrs. w. a. hall. sour cream cookies cups sugar, cup butter, eggs, cup sour cream, tsp soda, heaping tsp baking powder, / nutmeg, enough flour to roll very soft; bake in hot oven. mrs. geo. rathbun. the warren cook book drinks and fruit syrups miss laura e. alden coffee coffee for family use should be bought in small quantities, freshly roasted and if one has a coffee mill, ground at home as needed, because after being ground unless kept air tight, it quickly deteriorates. if not bought in air tight cans with tight fitting cover, it should be emptied into canister as soon as delivered. coffee may be served as filtered coffee, infusion of coffee, or decoction of coffee. commonly speaking, boiled coffee is preferred, and is more economical for the consumer. according to the way in which it is to be made, coffee is ground fine, medium and coarse. in making filtered coffee it should be ground fine, for boiled, coarse or medium. filtered coffee cup finely ground coffee, cups boiling water; place coffee in strainer, strainer in coffeepot, and pot on the range; add gradually boiling water and allow it to filter; cover between additions of water. if desired stronger, re-filter; serve at once with cut sugar and cream; put sugar and cream in cup before hot coffee. if cream is not obtainable, scalded milk may be substituted. mrs. farmer in boston cook book. boiled coffee tbsp coffee, white of egg, cups water (boiling) ; beat the egg; add a little cold water and mix with the coffee; turn into coffee pot; pour on boiling water and stir thoroughly; boil for three minutes; place on back of the stove for ten minutes, where it will keep hot but not boil; serve at once. mrs. rankin. boiled coffee for one put tbsp dry coffee in small pot, pour over / pt boiling water and boil minutes; add tsp cold water, let stand minutes and serve. boiled coffee for two scald a small pot; put in level tbsp dry coffee of good quality, ground coarser than for percolating; add pt fresh boiling water and boil fast for minutes; scrape grounds from sides of pot, pour some into a cup to rinse grounds from spout, return to the pot and repeat; add a tsp cold water and place on the back of stove to settle. better results are obtained if coffee is first mixed with egg; a week's supply may be prepared at one time, (white of egg, without water, to id coffee) ; such coffee should be wet with cold water before boiling; keep in tightly covered coffee can; wash, scald and dry the pot each time after using. the warren cook book each cup how to make tea tsp tea, cups boiling water; scald an earthen or china tea pot; put in tea, and pour on boiling water; let it stand in a warm place for five minutes and serve. mrs. farmer in boston cook book. russian tea follow recipe for making tea. russian tea may be served hot or cold, but always without milk. a thin slice of lemon, from which seeds have been removed, or a few drops of lemon juice, is allowed for each cup; sugar is added according to taste. can also be garnished with a preserved strawberry or a candied cherry. lora e. alden. iced tea after making the tea, strain into glasses full of cracked ice; sweeten to taste. mrs. clough. tea punch make as much tea as you think you will need, using oolong; pour this in punch bowl over large cake of ice; then add lemon and orange juice and small fruit in season as for any punch. mrs. c. b. salyer. cocoa and chocolate many people who cannot drink tea or coffee, find cocoa indis- pensible. invalids and those of weak digestion can take cocoa where chocolate would prove too rich. cocoa / tbsp prepared cocoa, tbsp sugar, cups boiling water, cups milk, few grains salt; scald milk; mix cocoa, sugar and salt; dilute with / cup boiling water to make smooth paste; add remain- ing water and boil minute; turn into scalded milk and beat minutes, using dover egg beater. (milk may be used in place of water, making it richer, if desired.) chocolate qt milk, oz baker's chocolate (cut in small pieces), tbsp sugar, pinch of salt; boil all together minutes; then take from fire; add or drops vanilla and beat with dover egg beater until smooth; serve with whipped cream. mrs. a. r. blood. fruit drinks lemonade cup sugar, / cup lemon juice, pt water; make syrup by boiling sugar and water minutes; add fruit juice; cool and dilute with ice water to suit taste. lemon syrup may be bottled and kept on hand to use as needed. the warren cook book ice cream, sherbets, etc. mrs. h. l. banghart under frozen dishes we include: ice cream-thin cream or custard foundation, sweetened, flavored and frozen. water-ice-any fruit juice, diluted with water, sweetened and frozen. sherbet-water-ice to which has been added gelatine or whites of eggs. frappe-water-ice frozen only to the consistency of mush. mousse or parfait-cream whipped, flavored and sweetened, placed in moulds, packed in ice and salt and allowed to stand or hours. directions for freezing desserts frozen dishes are perhaps the easiest desserts to be prepared if one is provided with a good freezer, ice shave, or burlap bag and axe, sufficient ice and coarse salt. snow may be used instead of ice, but as it is not easily acted upon by the salt, pour water upon the snow and salt until it is slushy. never draw off the salt water until the mixture is frozen unless there is danger of its getting into the can, for this salt water is what effects freezing: shave ice, or if you haven't an ice shave, put the ice in a burlap bag and pound it fine with the broad side of an axe. adjust can containing mixture to be frozen in the wooden tub, fasten the crank, and give it a turn to see that the can fits in the socket. allow three measures of ice to one of salt for ice cream, sherbet or water ice, while equal parts of ice and salt should be used for freezing frappe, and packing mousse or parfait. if only a small quantity is to be frozen, the ice and salt need come but little higher in the tub than the mixture in the can, otherwise fill tub to top of can. as the mixture increases in bulk when freezing, the can should never be more than filled. turn the crank slowly and steadily until it goes pretty hard. after mixture is partly frozen the crank may be turned more rapidly. add more ice and salt as needed. in freezing water ices turn the crank slowly for a few minutes, then rest for about five minutes, turn slowly again and again rest. continue this until the water ice is frozen quite hard. it requires a much longer time to freeze water ice than ice cream. if you are making a sherbet instead of a water ice turn dasher rapidly until the mixture is frozen pretty hard. after mixture is frozen, draw off water; remove dasher; with a large wooden spatula scrape the cream from the sides of the can, then beat and work it for a number of minutes; put lid on the can, with a cork in the opening; repack with ice and salt, using now four measures of ice to one of salt; cover the tub with a piece of carpet or with newspapers and set away for one or two hours to ripen. water ices and sherbets should be given three ice creams, sherbets, etc. lemon bisque lemons, juice and grated rind, qt cream, cup sugar; scald cream with the sugar and cool; dissolve rest of sugar in lemon juice; mix and freeze. will serve about . mrs. c. h. smith. macaroon ice cream to recipe for vanilla ice cream, add cup macaroons dried and pounded; then freeze. miss farmer. maple ice cream no. qt cream, large cup thick maple syrup; mix and freeze. mrs. w. w. rankin. maple ice cream eggs, cups maple syrup, qt cream; put syrup on stove; let come to boil; then stir in beaten yolks; stir until it thickens; let cool; whip cream and whites; add to custard and freeze. mrs. l. g. noyes. nougat ice cream cups milk, cup sugar, yolks eggs, tsp salt, / cups heavy cream, whites eggs, / cup each pistachio, filbert, english walnuts and almond meats, tsp almond extract, / tbsp vanilla; make a custard of first ingredients; strain and cool, add heavy cream beaten until stiff, whites eggs beaten until stiff, nut meats finely chopped, and flavoring; then freeze. mrs. hiram c. jacobs. peach ice cream doz best ripe peaches; peel and stone; place in bowl and crush with oz pulverized sugar. now take qt rich cream; sweeten to taste and flavor with tsp almond; when sugar is all dissolved, put in freezer and when nearly frozen, add the peaches. give a few more turns to the freezer to harden. mrs. f. c. darling. peanut brittle ice cream tb peanut brittle put thru a grinder, / lb marshmallows cut in quarters, cups cream, cup sugar; add vanilla if desired and freeze. florence k. detlor. pineapple ice cream qt cream, pound sugar, large ripe pineapple or pt can, juice lemon; put pt cream in a double boiler with / the sugar; stir until sugar is dissolved; take from fire, and stand aside to cool; pare pineapple; take out eyes; cut open and take out core; then grate the flesh; mix it with the rest of the sugar; stir until sugar is dissolved; add the remaining pt of cream to the sweetened cream and freeze, add lemon juice to pineapple and stir into the frozen cream; beat thoroughly; turn the crank rapidly for minutes; then remove the dasher; re-pack the tub; cover and stand away for hours to ripen. if canned pineapple is used, add lemon juice to it, and simply stir the whole into the cream when cold, and freeze. mrs. f. e. sill. ice creams, sherbets, etc. coffee sauce (to be served with vanilla ice cream) / cups milk, / cup ground coffee, cup sugar, tbsp arrowroot, few grains salt; scald milk with coffee, and let stand minutes; mix remaining ingredients and pour on gradually the hot infusion, which has been strained; cook minutes and serve hot. mrs. hiram jacobs. marshmallow mint sauce can marshmallow cream; thin with cream and water; color green and flavor with peppermint or creme de menthe. especially nice with chocolate ice cream. mrs. jas. bender, kane, pa. maple nut sauce cook maple syrup until thick and serve with or without chopped nuts. water-ices and sherbets any water-ice can be made into a sherbet by adding whites of egg, say or whites to every quart of the mixture to be frozen, or tbsp chalmer's gelatine ( tsp, if you use the granulated gelatine) to a quart of the mixture. some use a little gelatine even with the eggs, thinking it gives smoothness and body. on the other hand any sherbet can be made as a water-ice by omitting eggs and gelatine. frozen apricots (sherbet) press can apricots through a sieve; add cups sugar and qt cold water; stir until sugar is dissolved, then freeze as usual. mary t. banghart. banana sherbet pt milk, pt cream, eggs, doz bananas (sliced thin), cups sugar. when ready to freeze, add juice lemons and tbsp gelatine or lemon jello dissolved in a little hot water. mrs. e. r. allen. cherry ice qt water, lb sugar, pt canned cherries, tbsp chalmer's gelatine; boil sugar and water together for min; add gelatine previously soaked in a little cold water to hot syrup; let cool; add juice lemons; press cherries through the coarsest meat chopper; then add them, juice and all to syrup and freeze. mrs. george orr. cranberry frappe qt cranberries, cups water, cups sugar, juice lemons; cook cranberries and water minutes; then force through a strainer; add sugar and lemon juice; freeze-to a mush, using equal parts of ice and salt. mrs. hiram jacobs. ice creams, sherbets, etc. maple parfait heat cup maple syrup; remove from fire and add yolks eggs; return and cook a little; cool; dissolve tbsp gelatine in / cup milk over hot water; whip pt cream; mix all together; pack in ice and salt, and let stand or hours. mrs. g. d. todd. maple parfait yolks eggs, well beaten and stirred into cup maple syrup; boil until it coats the spoon; then remove from fire and beat with beater until cool; add pt thoroughly whipped cream; mix well; pack in ice and salt, and let stand hours. mrs. l. e. chapman. honey parfait follow above, using strained honey instead of maple syrup. coffee mousse pt whipped cream, / cup granulated sugar, yolks eggs, beaten, stale lady fingers rolled into powder, tsp coffee extract; pour into buttered mould; cover tightly and pack in ice and salt for or hours. mrs. leon g. ball. neapolitan mousse whip qt cream stiff; cover box chalmer's gelatine with cup cold water and let stand / hour; cut / tb candied cherries in pieces; cover with the juice of an orange; let stand until the cherries are soft; turn the cream into a basin and add cup powdered sugar and the gelatine dissolved over hot water, the fruit and orange juice and tsp vanilla ; stir gently from the bottom towards the top till it begins to thicken; turn into a mould wet with cold water; pack in ice and salt and let stand or hours. mrs. c. e. bell. peach mousse / oz gelatine dissolved in cup cold water. after it is melted add it to the pulp of peaches, also juice lemon and / tb sugar; stir until the mixture begins to congeal; then add pt cream whipped; mold and chill for or hours. mrs. j. o. parmlee. pineapple mousse dissolve oz gelatine in cup cold water. after hour add cup boiling water, id sugar, the juice lemon, and i can shredded pineapple; stir until it begins to thicken; then add cup cream, whipped; put in mold and bury in ice and salt for hours. mrs. parmlee. pineapple walnut mousse pt cream whipped stiff, cup sugar, cup shredded pineapple, cup chopped english walnuts, i tsp vanilla; pack in freezer and let stand or hours. mrs. chas. conarro. red raspberry mousse mash cup berries ; add cup powdered sugar and tbsp gran- ulated gelatine soaked in cold water and dissolved in cup hot water; stir until mixture begins to thicken; then add cup cream the warren cook book jellies mrs. flora b. smith, mrs. jerome g. smith jellies are made from fruit juice and sugar, in nearly all cases proportions being equal. when failures occur, they may usually be traced to the use of too ripe fruit; or a damp atmosphere. if a possible thing, try to make it on a clear day. “a combination in fruit juices of pectin, acid and sugar in the proper proportions is essential in order to make good jelly. the best fruits for jelly making are those that contain both acid and pectin. apples, currants, gooseberries, grapes and oranges are fruits most used for jelly making. some fruits rich in pectin do not contain acid. the quince and guava are examples of this. jellies may be made from such fruits as cherries, pineapples, rhubarb, strawberries and peaches, if the necessary pectin is added. pectin can be extracted from the white part of the orange peel and added to these juices. the juice of fruits in the first group may be com- bined with that of any of the second group, thus insuring the presence of both acid and pectin. to test juice for pectin, place in a glass tbsp fruit juice; add tbsp grain alcohol ( % pure); mix by turning glass gently; then pour carefully into another glass. if the pectin forms in a solid mass in the bottom of the glass, it is usually safe to add a cup of sugar to a cup of juice; if the pectin does not collect in this manner, the amount of sugar should be decreased. the most usual mistake in jelly making is the use of too much sugar, the result being a syrup instead of a jelly.” ola powell, u. s. dept. of agriculture. when fruit juice has refused to jelly, it may be made over successfully by reheating and combining with about as much (or less) rich apple juice which is just ready for the hot sugar; after combining, then add sugar, if necessary, and cook about minutes. place no more than a quart of juice in a single kettle. the capacity of the latter should be four times as great as the quantity of juice cooked, in order that the cooking may be done very rapidly to keep the jelly a bright color and the product clear. always heat sugar before adding it to the hot juice; put it in a granite dish, or a dripper; put in oven, leaving the door open, and stir occasionally. to make jelly bag-fold opposite corners of cheese cloth or cotton and wool flannel yard long; sew up in form of a cornucopia, rounding at the end ; fell or french seam to make strong; bind the top with tape and finish with or loops. to prepare glasses—wash and put on back of range to get hot, or wipe them from hot water when jelly is almost finished. to cover jelly glasses—melt paraffine wax; put large tbsp over each top after jelly is perfectly cold-cover with the regular jellies top or paper and plainly mark each glass and set in cold, but dry, place. the paraffine which has been used on jelly glasses should be washed and saved and used again any number of times. there are now on the market very practical wire frames for holding jelly bags; one of the types in mind fastens to the side of the kettle and the other stands on its own base. better yet, how- ever, are the modern jelly presses which represent the highest notch of efficiency in jelly making and will easily save their initial cost in one summer as not a drop of juice is wasted and no time is lost waiting for the jelly to drain. apple jelly. delicious jelly may be made from almost all kinds of tart apples. wash and quarter and remove blossom and stem ends, but do not pare them as it is the skin which yields the coloring and lends some of the flavor. cover with water and cook until soft. put through the jelly bag or press, then measure the juice and boil min before adding an equal quantity of heated sugar. let boil minutes longer. bar-le-duc jelly to lb currants, take tb sugar; put sugar in kettle; add very little water; boil until it thickens; then add the currants, which have been stemmed, washed, weighed, mashed and put through a sieve; boil like other jellies; makes glasses. pittsburgh cook book. bar-le-duc jelly this jelly requires time and patience, but amply repays the maker for her trouble, if made in small quantities, and is much less expensive than the imported article. either white or red currants may be used, not over-ripe. stem and wash the currants; spread on a soft towel; cover with another towel, and pat gently to remove all moisture. now take an ordinary unused steel pen; open each currant and scoop out the seeds and juice into a bowl; save skins in another bowl. to / bowl juice and seeds, add buwl currants unseeded; mash and put on to boil; when hot, add bowls of granulated sugar; boil minutes and strain through a fine wire sieve; add a good half bowl of currant skins to the syrup thus formed and boil slowly about minutes. a few seeds will adhere to the skins, but do not attempt to remove them all, as it would crush the skins too much; pour into jelly glasses. when_set, cover with paraffine. this makes or glasses. mrs. w. d. hinckley. barberry jelly barberry jelly is firmer and of better color if made from fruit picked before the frost comes, while some of the berries are still green. make same as currant jelly allowing cup water to one peck barberries. blackberry jelly blackberries are best for jelly when partly red; cook them to a pulp with a little water; then strain; use tb sugar to pt of juice. the warren cook book blackberry jelly to your blackberries add a few apples in about the proportion of apples to or qts; cook in a little water; strain through a jelly bag; use pt for pt of juice and sugar; cook until it jellies; try by putting tsp of the liquid in a cool place and when it jellies pour into glasses. black raspberries and currant jelly use black raspberries and currants in about equal parts, a few more berries than currants if desired; cook and proceed as for blackberry jelly. crab apple jelly wash apples; remove stems and blossoms and cut in quarters; put in kettle and add cold water to come nearly to top of apples; cook slowly until apples are soft; mash and drain through a coarse sieve; avoid squeezing apples, which makes jelly cloudy; then allow juice to drip through the bag; boil minutes; add equal quantity of hot sugar; boil minutes; skim and turn into glasses. follow same directions for apple jelly. the juice of or lemons improves either kind. cranberry jelly pick over and wash qt cranberries; put in a double boiler, filling outer vessel with lukewarm water; cover closely; bring to a boil; cook until berries are broken to pieces; strain and then heat quickly to boiling; add cup hot sugar; take from fire soon as sugar is melted and turn into mould. mrs. schlosser. cranberry jelly pick over and wash cups cranberries; put in a stew pan with cup boilingwater and boil minutes; rub through a sieve; add cups sugar and cook minutes; turn into a mould or glasses, mrs. f. e. sill. cranberry jelly cover qt cranberries with cold water; add / tsp soda and let come to a boil; drain off water and cover with fresh cold water; cook minutes and put through sieve; add cups sugar and let come to a boil again; pour into mould at once. mrs. wm. gokey. currant jelly no. currants are usually in best condition between june and july . cherry currants make the best jelly; equal portions red and white currants are desirable and make a lighter colored jelly; pick over currants, need not remove stems; wash and put in kettle with a little water; cook slowly until currants look white; put in bag and drain; measure; bring to boiling point; boil minutes; add hot sugar (pt of sugar to a pt of juice); boil minutes; pour in glasses. currant jelly no. put fruit in a stone jar and set in a kettle of tepid water; boil until the fruit is well softened, stirring frequently; put in a jelly the warren cook book of the mint bruised. when cool, strain through jelly bag; add nearly as much sugar as juice and drop of green coloring; proceed as with any jelly. mrs. w. d. hinckley. peach jelly pare, stone and slice the peaches and put into a stone jar with of the stones, heat in a pot of boiling water, stirring from time to time until the fruit is well broken; strain, and to every pt of peach juice add the juice of lemon; measure again, allowing a id of sugar to each pt of juice; heat the sugar very hot and add when the juice has boiled minutes; let it come to a boil and take instantly from the fire. quince jelly cut up and core ripe quinces; put them in sufficient water to cover and stir gently till soft; strain without pressure, and to every tb of juice allow lb of sugar; boil the juice min; add the sugar and boil again till it jellies (about min; stir and skim well all the time); strain through thin cloth into glasses and when cold, cover. quince & cranberry jelly tb cranberries to tb quince. cover with water, boil together until real soft. strain and squeeze. reheat and add same amount of heated sugar and boil until it jellies. mrs. george o'dell. quince & cranberry jelly qts diced quinces, all seeds removed, qt cranberries; stew each separately in just water enough to cover until juice is ex- tracted. strain and combine. allow a pound of hot sugar to each pint; boil minutes and pour in glasses. this makes a firm, beautiful jelly. mrs. wade. red raspberry and currant jelly qts currants, cups water, qts raspberries, cups water; cook separately; drain; then measure juice and put together; boil min; add equal quantity of hot sugar and boil min or longer; try and see if it jellies by cooling a spoonful quickly. if not, cook a few minutes longer, skim and pour into glasses. flora b. smith. when currants are best get enough to make all the juice you wish for jelly; cook and drain; then heat juice and can hot (no sugar). the juice will keep until other fruits are in market and when one wishes to make raspberry, blackberry or peach jelly, add part currant juice which insures making it jell. good housekeeping. red raspberry jelly use slightly under-ripe berries and cook with very little water; put through strainer when soft; measure juice and boil from minutes to hour; then add an equal quantity of hot sugar and boil slowly until it jellies, about minutes; to test, place small quantity on ice for a few minutes. mrs. jerome smith. jellies rhubarb jelly allow part by measure of tart apples, to parts of rhubarb and just enough water to start the cooking; when tender, drain and proceed as in other jelly. this is clear and tart and especially good for jelly rolls. good housekeeping. "second run” jelly when fruit juices have ceased to drip from the jelly bag, instead of squeezing, return the pulp to the kettle, add water to soften and boil minutes; strain--this time pressing out all the juice. make jelly as with first drippings and, while of second quality, the jelly thus made will be an agreeable surprise, well worth the effort put forth. mrs. j. w. kitchen. wild crab apple jelly the juice from wild crabapples is almost too sour to use by itself, unless one likes very tart jelly. being rich with pectin, a very small quantity will serve to make any combination of fruit juice “solidify.” wild grape jelly peck wild grapes, qt vinegar, cup each whole cloves, stick cinnamon, tbs sugar; put first ingredients in preserving kettle; heat slowly to boiling point; cook until grapes are soft; strain and boil minutes; then add hot sugar and boil minutes. boston cook book. the warren cook book canned fruit to top; seal airtight, dipping covers and rubbers in warm water; keep in a dark place. mrs. c. b. salyer. plums (steamed) prick skins to prevent breaking and proceed as with “peaches steamed”. a can of whole plums will hold more syrup which offsets the greater sourness of fruit. rhubarb (pie plant) uncooked wash the stalks and cut into small pieces; fill cans full; then fill up with cold water; leave standing for a while to let water absorb and keep adding water until the can will hold no more. be sure that cans are air-tight. mrs. kopf. strawberries for qts of berries.use qts sugar; add enough water to little more than cover sugar and place on stove. when it boils, put in the berries and let all boil briskly for three or four minutes. mrs. s. m. hall. the warren cook book grapes from skins; scald pulp till it will pass through a sieve; then put into a porcelain kettle; add vinegar; let boil up once; then add skins and sugar and boil hour or longer. mrs. c. b. salyer. jim jam tb crab apples, quartered and cored, but not peeled, pt vinegar tb seeded raisins, oranges, pulp and all cut quite fine, tb sugar, / tbsp each of cinnamon and cloves; put spices in a bag; add cup of water and the vinegar; boil a few minutes; add sugar and boil minutes; add crabapples, oranges and raisins and cook / hour; remove spices and seal. mrs. f. h. gruninger. orange marmalade oranges, sliced thin, juice of limes (lemon juice may be sub- stituted), qts water, let stand hours; then boil hour, remove from fire; add ib sugar, let stand hours; boil until it jellies. mrs. alfred p. kitchen. orange preserve allow id sugar to each fb of fruit; pare / of the oranges and cut the peel into fine shreds; grate the yellow rind from remaining oranges; remove the white inner skin and throw itaway; separate all into quarters (remove seeds) and cut into small pieces; drain in colander and pour juice over sugar (a little water may be needed unless oranges are very juicy); boil syrup minutes, skim, and add shredded peel; cook minutes; add grated peel and chopped pulp; boil minutes, put in jars and seal when cold. mrs. h. d. wade. orange marmalade sweet oranges (valencia), bitter oranges, (seville), lem- ons, lb sugar, qts water. after cutting oranges and lemons in very thin slices, cover them with the water and let the whole stand hours; then boil three hours; add sugar and boil two hours more. so much depends on size and sweetness of oranges that one must judge of the amount of sugar. also too much boiling makes the marmalade dark. orange and apricot marmalade lb of best evaporated apricots; soak over night in enough water to cover; stew very slowly until tender; mash and add oranges, cut in small pieces; measure this mixture and add as much sugar as fruit; stew all together slowly until it thickens. mrs. kopf. spiced or pickled peaches rub off with a cloth or pare them (this is just a matter of choice) and prick each with a fork; heat in just enough water to cover until they almost boil; take out and add to the water tbs sugar to lbs fruit; boil minutes; skim and add pts vinegar, tisp each of allspice, mace and cinnamon, tsp celery seed, tsp cloves; put the spices in thin muslin bags; boil all together the warren cook book strawberry conserve take qt ripe strawberries, / tb seedless or seeded raisins, the pulp and grated rind oranges and lemon, / lb walnuts (chopped not too fine) and qt granulated sugar. put all together in a preserving kettle and cook slowly until a thick syrup is formed; skim as necessary. this will need about minutes cooking. put in tumblers and seal with paraffine as you seal jelly. peaches and plums may be used in place of strawberries. delicious strawberry jam crush the berries and put in preserving kettle to cook without any water; let them bubble all over before adding the sugar, which should be in the proportion of cups sugar to of berries; let boil just ten minutes and seal in / pt cans. this is fine to serve with ice cream, as it has the real strawberry flavor. mrs. c. h. noyes. strawberry and pineapple preserve (see ambrosia) strawberry preserve select large solid berries and use a pound of sugar to a fb of fruit; place alternately a layer of berries and sugar in preserving kettle and let stand over night. in the morning place over fire and boil or minutes; pour on platters and let remain three or four days; then put into jelly glasses and seal. mrs. c. t. conarro. green tomato conserve slice / pk green tomatoes, lemons and orange, removing seeds of lemons and oranges; let all come to a boil; add tb white sugar; season to taste with crystalized ginger cut fine, ( or pieces); boil until transparent and syrup thickens. mrs. w. d. hinckley. green tomato figs tb small green tomatoes, tb sugar, juice of lemons, / oz ginger and mace mixed, small stick cinnamon; pierce each tomato with a fork; then put all together in a porcelain kettle to boil; add lemon sliced as thin as possible; boil all together till fruit is clear; take from kettle with a skimmer; lay on platters to cool; boil syrup till thick, adding lemon juice minutes before syrup is done; put fruit into jars; pour hot syrup over it. mrs. c. b. salyer. tomato preserve qts ripe tomatoes (after peeled and sliced), qts sugar, lemons sliced very fine; boil down tomatoes and lemons before adding the sugar. mrs. m. a. bliss. yellow tomato preserve ib yellow tomatoes (peeled and sliced), pulp and grated rind oranges and lemons; weigh all; add as much sugar and or pieces preserved ginger; boil minutes; put on platters or in canned vegetables qt and boiling water to fill crevices; place rubbers and tops in position; partially seal, but not tightly; cap and solder tin cans; sterilize in hot water bath outfit hours; remove jars; tighten covers. government method. string beans string and cut the beans; put them into the cans and fill cans full of cold water; steam hours; remove cover and put on rubber; steam hour and seal without removing cover. mrs. w. d. hinckley. beets, carrots, parsnips and other root vegetables grade for size, color and degree of ripeness; wash thoroughly, using a brush; place in boiling water and let boil to minutes so that skins will scrape easily; plunge in cold water; scrape to remove skins; pack whole or in sections or cubes; add boiling water and tsp salt to each qt; cook minutes in hot water outfit, as for string beans . beets wash young beets; throw into boiling water and cook for hour; remove skins; pack the beets in jars; add pt vinegar to a qt water (that has been boiled and cooled); fill the jarg and cook of an hour; proceed as with string beans. to can corn can the same day as picked. remove husks and silk; blanch on the cob in boiling water to minutes; plunge quickly in cold water; cut corn from the cob with sharp knife; pack corn in jar easily until full; add tsp salt to each qt and boiling water to fill crevices; cook hours in hot water outfit as string beans . government method. to can corn on the cob can same day as picked. blanch as above; pack ears, alternating butts and tips, in qt glass jars or gallon tin cans; proceed as above and cook hours in hot water outfit as described in string beans . note: on opening can, remove ears from liquid at once, butter slightly and heat over steam( do not put in water a second time). government method. to can corn cut tender sweet corn from cob (not too close); to each qt of corn add tbsp sugar and mix thoroughly; pack cans full, pressing down well, but allow for expansion; put on rubbers; adjust covers loosely and cook in boiler in water to cover the cans for hours; then seal tight; increase boiling water to cover the cans and cook hours more. (when about to open a can, immerse the top in warm water for a few minutes.) miss kate winger. sweet peppers one peck red sweet peppers; wash; remove seeds and stems, and cut in thin strips, working around and around; cover with boil- ing water; let stand two minutes; drain and plunge into ice water; the warren cook book pickles mrs. t. w. mcnett in making pickles use none but the best cider vinegar, and boil in a porcelain kettle-never in metal. a small lump of alum dis- solved and added when scalding pickles the first time, renders them crisp and tender, but too much is injurious. keep in glass or stone- ware; look at them frequently and remove all soft ones; if white specks appear in the vinegar; drain off and scald, adding / cup sugar to each gallon, and pour again over the pickles; bits of horse- radish and a few cloves assist in preserving the life of the vinegar. if put away in large stone jars, invert a saucer over the top of the pickles, so as to keep well under the vinegar. the nicest way to but up pickles is bottling, sealing while hot, and keeping in a cool, dark place. many think that mustard (the large white or yellow) improves pickles, especially those chopped and bottled, and mangoes. never put up pickles in any thing that has held any kind of grease, and never let them freeze. use an oaken tub or cask for pickles in brine, keep them well under, and have more salt than will dis- solve, so that there will always be plenty at the bottom of the cask. all pickles should be kept from the air as much as possible. in making sweet pickles, use best brown sugar, “coffee c," or good maple sugar. bean pickles pick green beans when young and tender; string and place in a kettle to boil with salt to taste, until they can be pierced with a fork; drain well in a colander; put in a stone jar; sprinkle with ground black and cayenne pepper, and cover with strong cider vin- egar; sugаr may be added, if desired. pickled blackberries take tb sugar to hb fruit, pt vinegar, oz cinnamon, oz cloves; put all together; tie spices in bags; let all scald, but not boil, just to let the juice run out; soon as berries look red, skim out into a crock; let the juice cook down until quite rich; then pour over berries. perhaps in a week or two you will need to repeat cooking. mrs. dwight cowan. sweet pickled beets boil them in a porcelain kettle till quite soft; when cool, cut lengthwise or any desired shape; boil equal parts vinegar and sugar with / tbsp ground cloves tied in a bag, to each gallon; pour boiling hot over the beets. mrs. t. w. mcnett. spiced cantaloupe tb cantaloupe; pare and cut in sections; tb sugar, pt vinegar, oz ginger root, tsp ground cloves, tsp allspice, tsp cinnamon, tsp ground mace; put the vinegar and sugar on to boil; mix spices the warren cook book more. green corn salad ears green sweet corn, head cabbage medium size, green peppers, / cups white sugar, tbsp salt, oz ground mustard, qts vinegar; cut corn from the cob; chop cabbage and peppers fine; heat vinegar; then add other ingredients except corn, which add after it is boiling hot, and cook over steam minutes, it must not boil after corn is added; put into glass jars. this is delicious with meat and will keep all winter. mrs. j. p. johnson. pickled cauliflower or red cabbage put in strong salt and water days; take out and drain; boil vinegar, whole black pepper and celery seed to taste; pour on hot over pickles. good for use in weeks, better in months. mrs. a. gerould. cucumber pickles i. qts water, pt salt; scald and pour over cucumbers; let stand days; then pour off; make a fresh brine as before and repeat once on the ninth day take / water and / vinegar; to this add / oz alum; scald and pour over; let stand days; then pour off ; prepare vinegar, spices, red or green peppers to make hot, and sugar to taste; be sure that your vinegar is the best, and they will keep in an open crock years. mrs. fred darling. prepare cucumbers as above. for the last vinegar, allow qt to small pickles (if vinegar is too strong, use water). to pt pickles, allow tsp each whole black pepper and allspice, / tsp cach cloves, mustard seed, celery seed, horseradish in small pieces (latter not scalded), cup brown sugar to each qt vinegar; scald all together and pour over pickles. mrs. j. r. drum. cucumber pickles ii. take small cucumbers; place in jar; pour over them boiling water; add enough salt to season nicely; repeat boiling this water for mornings in succession, the fourth morning add a pinch of alum; the fifth morning take vinegar enough to cover pickles; put in porcelain kettle with a little sugar and spices tied in bag; let come to a boil; drain cucumbers out of salt water and place in stone jar and pour over them boiling vinegar; prepare cucumbers as above till jar is filled; these will keep all winter. good plan to put horse- radish in vinegar. mrs. dwight cowan. sliced pickles wash and slice small cucumbers to make qts in all, medium sized onions sliced, green and red sweet pepper, cut in small pieces; sprinkle all with salt and let stand hours; drain well. dressing— qt vinegar, (dilute if too strong) cups sugar, tsp white mustard seed, tsp tumeric; heat thoroughly and put over cucumbers and heat through. put in sterilized cans and seal. miss minnie strong. cucumber oil pickles slice as for the table cucumbers; peel qt small onions; salt well; stand over night; in the morning, drain thoroughly; take the warren cook book the warren cook book tard seed, tsp black pepper, tsp cloves, tsp cinnamon, red peppers, qt vinegar; mix all together; seal without cooking. mrs. j. p. johnson. cold catsup / peck ripe tomatoes, / cup grated horseradish, cup black and white mustard seeds mixed, cup sugar, la cup salt, tbsp black pepper, tsp cinnamon, tsp cloves, tsp mace, red pepper pods chopped, onion chopped, oz celery seer, qt good vinegar; chop tomatoes fine and drain; then mix and bottle. mrs. i. g. lacy. grape catsup lbs grapes (boiled in qt vinegar); rub through a sieve; add tbs brown sugar, tbsp each of cloves, allspice, cinnamon and pepper, / tbsp salt; boil until thick. aresta beatty currant catsup lbs currants, lbs sugar, pt vinegar, a little salt, tsp pepper, dessert spoons cinnamon, dessert spoon cloves, dessert spoon allspice; mash and boil hour. mrs. j. o. parmlee. cucumber catsup doz large cucumbers, peeled and grated, / doz onions chopped fine; add / cup salt; put in colander and drain over night; then cover with vinegar; add / oz white mustard, white pepper to taste; seal cold. for meats and sandwiches. mrs. e. n. smith. dutch mustard tbsp dry mustard, tbsp sugar, tbsp cornstarch, tsp salt, yolk egg, / cup vinegar, cup milk; mix mustard, cornstarch, sugar and salt together; wet gradually with egg and milk; put in double boiler; when heated, add vinegar; cook until thick and sinooth, stirring constantly. mrs. w. j. richards. tomato mustard peck ripe tomatoes, onions, red peppers, tbsp whole cloves, tbsp whole black pepper, tbsp ginger, tbsp salt; boil two hours; strain; then add small cup brown sugar, / cup mustard stirred into pt cider vinegar; boil hours and bottle. mrs. kopf. made mustard tbsp mustard, tbsp sugar, tsp salt, cup vinegar, egg; let come to boil, stirring constantly. mrs. dwight cowan. chili sauce ripe tomatoes, small onions and red pepers, chopped, sugar, tbsp salt, pt vinegar; peel and slice tomatoes and cook till done; then add chopped onions, sugar, salt and pepper, and tsp black pepper, and lastly vinegar; cook down quite thick and seal hot. mrs. dwight cowan. the warren cook book candies candies frances allen langhans butter scotch no. cup brown sugar, / cup water, dessert spoon vinegar, piece of butter size of a walnut; boil until brittle when tried in cold water; flavor if desired. mrs. e. e. allen. butter scotch no. cup molasses (golden syrup is best), / cup sugar, butter size of hickory nut, tbsp vinegar put in when nearly done; add nuts to suit, / cup or more. caramel candy cups sugar, cup milk, cup chopped walnuts, tbsp butter; caramalize cup sugar by melting over slow fire without water; then add milk; let all the sugar dissolve, and add the other cups sugar, and butter; cook until it hardens in water; remove from the fire, and add nuts; pour on buttered pan and mark in squares. chocolate caramels no. cups granulated sugar, tbsp vinegar, tbsp butter, enough water to moisten the sugar; when nearly done, which can be told by testing in cold water, add cup grated chocolate and tsp vanilla ; put into buttered pans; when half cold, mark off with back of knife into squares. mrs. w. j. richards. chocolate caramels no. / tbsp butter, cup molasses, cups brown sugar, / cup milk, squares chocolate, tsp vanilla; put ingredients into kettle and boil until ,when tried in cold water, a firm ball may be formed in the fingers; add vanilla just after taking from fire; turn into a buttered pan; cool and mark in small squares. mildred j. allen. chocolate caramels no. cup molasses, cup sugar, cup butter, cup grated choco- late; boiſ until mixture drops hard in water. marie schermerhorn. cocoanut caramels pt milk, butter size of an egg, fresh cocoanut (grated fine), or an equal quantity of the dessicated cocoanut, lbs granulated sugar, tsp lemon juice (strained); boil slowly until stiff; then beat to a cream; pour into shallow pans; when partly cool, mark off in squares. hattie sherman. maple caramels tb maple sugar, cup rich cream (in the absence of cream, cup milk in which has been melted tbsp butter may be used); cook until it will stiffen, if tried on a cold plate; pour in sheets and bar off or in odd shaped patty pans. mrs. myers. the warren cook book cocoanut bar cups sugar, cup water, tsp cream of tartar, tb cocoanut; cook sugar and water and cream of tartar until it makes a soft ball when dropped in cold water; remove from fire; beat until it thickens; then add cocoanut; turn into buttered pans; cool and cut into bars. mrs. j. e. hill, mrs. j. w. crawford. cocoanut bar cups granulated sugar, cup milk; boil minutes; stir until it begins to thicken and add grated cocoanut, or an equal quantity of dessicated cocoanut; spread on buttered pans, and cut into bars. cracker jack qt unshelled peanuts, qts popcorn, cups molasses, cup granulated sugar; boil sugar and molasses until it threads; add å pinch of soda before removing from stove; inix popcorn and peanuts; pour the candy over it. cream candy (genuine) cups sweet cream, cups light brown sugar, small piece of butter, pinch of salt; place together in a sauce pan and boil gently without stirring about minutes; pour out; cool and mark off into squares. the consistency of the candy, when cold, should be that of wax, not in the least brittle or sticky. mrs. m. w. jamieson. candied pineapple peel and cut the pineapple in rather thin slices; remove the core and cut slices in half, giving them a crescent shape; allow a cup of water to each pound of pineapple, and cook slowly until tender and clear; remove the fruit and add to the water a pound of sugar for each pound of fruit; boil the syrup down ; then put in the fruit and cook until it is transparent; again carefully remove the slices; spread on a platter and set in the sun; cook the syrup down to a candy stage and pour over the fruit slices; let dry and pack away in glass jars with dry sugar or brandied papers between each layer. this method insures a tender and delicious conserve equally suitable for the candy box or fruit cakes and salads. good housekeeping. grape fruit peel (candied) cut peel into strips ; soak hours in salt water, using tbsp salt to qt water; drain off salt water; put in granite kettle with clear, cold water and boil to hours, changing water times during the boiling; when tender, drain; take equal weight of sugar and fruit and to each pound of peel, cup cold water ; boil down until syrup is absorbed by the fruit peel; take out carefully; drain; lay on platter over night; then roll in sifted powdered sugar. mrs. w. d. todd. fudge no. cups granulated sugar, cup milk, tbsp butter, tsp vanilla, squares chocolate, cup nuts if desired; boil ingredients until candies mixture forms soft ball in cold water; then pour on marble slab and stir with a wooden spoon; remove with flat knife to buttered plate and cut in pieces. frances a. langhans. fudge no. cups granulated sugar, cup milk or / cream and milk, cake chocolate, butter size of a walnut; mix the ingredients and boil, stirring constantly until it forms a soft ball when tried in cold water; before removing from fire, add / tsp vanilla; when done, beat rapidly until creamy; add chopped nuts or cocoanut, if desired; pour on buttered plates and cut into squares. mrs. gilbert davis. fudge no. cups light brown sugar, cup cream or milk, butter the size of an egg, tbsp grated chocolate, cup nuts (chopped fine), cocoanut (chopped fine), / tsp vanilla; put sugar, milk, butter and chocolate in pan and boil about minutes, or until it strings, stirring all the time; take from stove; add nuts and cocoanut; stir until thick; then pour onto buttered platter. mrs. davis, tionesta, pa. fudge no. melt tbsp butter; add / cup milk and / cups sugar; stir until sugar is dissolved; then add tbsp prepared cocoa or squares chocolate; heat to boiling point and boil minutes, stirring occa- sionally to prevent burning; remove from fire; add tsp vanilla, and beat until creamy; pour into buttered pan; cool and cut into squares. mary white. fig bisque cup light brown sugar, cup granulated sugar, white of egg, cup water, cup chopped figs; boil sugar and water until it makes soft ball in water; then stir this syrup into beaten white of egg and beat until nearly thick; stir in figs quickly and dip out with teaspoon on waxed paper. lillian b. bairstow. glace nuts cups sugar, cup boiling water, / tsp cream of tartar; boil ingredients together until syrup begins to discolor ( degrees fahrenheit); remove from fire and place sauce-pan in cold water to instantly stop boiling; remove from cold into hot water while dipping; take nuts and dip separately; place on oiled papers. frances a. langhans. italian cream fudge cups light brown sugar, cup granulated sugar, cup milk, tbsp butter; cook until it forms soft ball in water; then remove from fire and beat until it becomes creamy; add / cup nuts. lemon candy (clear) dissolve / lbs loaf sugar in pt water; add the white of egg; when it is boiled sufficiently to snap in cold water, add teacup strained lemon juice; boil quickly again until it snaps in cold water; pour on buttered plates and cut in even squares. mrs. myers. the warren cook book maple sugar candy tb soft maple sugar, cup thin cream, cup boiling water, cup walnuts or pecan meats; break sugar in pieces; put into sauce pan with cream and water; bring to boiling point; boil until soft ball is formed when tried in cold water; remove from fire; beat until creamy; add nuts; pour into buttered tins. mississippi pecan candy cups pulverized sugar, / cup cream, butter size of walnut, tbsp cocoa, small tsp vanilla, cup pecan meats; mix sugar, cream, butter and cocoa in kettle; put over quick fire, stirring constantly: when it has boiled or minutes, try it in water; when soft ball forms, remove from fire; flavor with vanilla; beat until creamy; stir in nuts and pour on buttered tins. molasses candy cup best n. . molasses, cup white sugar, tbsp vinegar, tbsp butter, cup hot water. elizabeth clough. orange peel (candied) cut skins in strips; put on in cold water; when it boils up, turn off; cover with hot water and turn off twice (three waters in all); put them in a thick white syrup; let them lie in that over night; in the morning, take strips out and lay on plates to drain; just before dry, sprinkle with granulated sugar. mrs. c. h. smith. penoche cups brown sugar, cup milk, piece of butter size of an egg, tsp vanilla, cup walnut meats; boil until when tried in cold water a very firm ball is formed; stir until creamy; add nuts and pour into buttered pan; when cool, cut in squares. if possible, use marble slab, as in fudge . frances a. langhans. peanut candy cups sugar, / cups water, cup molasses, tsp butter; boil until it will harden when dropped in cold water; add cups peanut meats ; spread; cool; cut in squares. mrs. j. w. kitchen. peanut candy to large cup new orleans molasses, add / cup brown sugar and a lump of butter; boil until it will harden in cold water; shell and chop, not very fine, qt freshly roasted peanuts; when the candy is done, stir in the nuts and mix thoroughly; pour into buttered plates; cut in squares. mrs. james hand. peanut candy cups brown sugar, / cup water; boil until it strings from the spoon; add butter and nuts to taste. hattie sherman. peanut candy cups light brown sugar, heaping tbsp butter, / or cup water (enough to moisten sugar well); boil until it forms soft ball candies when dropped in cold water; add large cup shelled peanuts; remove from fire and stir until it begins to grain ; pour into buttered pan to cool. florence s. wood. peanut fudge cup white sugar, cup brown sugar, butter size of walnut, tbsp peanut butter, cup milk; cook together as other fudge. mrs. m. a. bliss, jamestown, n. y. peanut bar melt cups granulated sugar and pour over cup nut meats. this makes a delicious brittle candy. frances a. langhans. popcorn balls cups molasses, cup brown sugar, tbsp vinegar, piece of butter size of small egg; cook this mixture in large kettle until it is brittle in cold water; pop the corn (enough to make qts when popped); salt it and sift it through the fingers, taking care to remove all hard kernels and loose salt; then stir into the kettle all the corn the candy will take up; heap on buttered plates and cut into blocks or mould into balls while warm. pralines cups powdered sugar, cup maple syrup, / cup cream, cups hickory nuts or pecans; boil first ingredients until, when tried in water, a soft ball is formed; remove from fire and beat until creamy; add nuts and drop from tip of spoon in small piles on buttered paper. puffed rice boil together cup granulated sugar, / cup water, tsp vinegar for minutes; then add tbsp molasses, butter size of a walnut, tsp salt; boil until a few drops in cold water become hard and brittle; take from fire; stir in / package quaker puffed rice previously warmed, and spread on dish to cool. sea foam cup light brown sugar, cup granulated sugar, cup water, white of egg, vanilla, / cup walnut meats; cook sugar and water until the syrup forms a waxy ball in cold water; remove from fire and let stand while beating white of egg with whisk; when light, pour syrup in slowly, beating until stiff enough to hold its shape; then add nuts and put quickly on buttered platter, using two spoons. hilda w. jacobs. salted almonds blanch almonds and dry on a towel; place in pie tin and pour over them or tsp melted butter; salt well and place in oven until a golden brown. frances a. langhans. stuffed dates remove seeds; fill cavity with nuts or fondant or a combination of both and then roll in granulated sugar. the warren cook book stuffed figs or prunes steam until tender, or about minutes; stuff with marshmal- lows and roll in pulverized sugar. mrs. w. j. richards. texas chips large kitchen spoon each of melted butter and sugar, of water and of molasses; boil until brittle if dropped in water ; pour into buttered plates and as it cools, pull from the edges, out from dish as thin as possible and snap off. this will make a large quantity. marie schermerhorn. vanilla taffy tb sugar, tsp vanilla, oz gum arabic, cup cream; boil sugar and cream together; when half done, add the dissolved gum arabic; when done, add the vanilla. (this filled with nuts is very nice.) cool and pull. marie schermerhorn. vinegar taffy lbs light brown sugar, / cup butter, cup vinegar (if very strong, dilute with water); boil very slowly until it makes soft ball in water; pour into buttered platter and pull when cool enough to handle. lillian b. bairstow. white taffy cups sugar, cup water, tbsp vinegar; boil very slowly without stirring; try in cold water and when hard, pour into greased dripping pan; cool and pull; flavor to taste. flora b. smith, old-fashioned white candy cup cold water, cups granulated sugar, level tsp cream of tartar; flavor to taste; when brittle in cold water, it is done; pull at least hour. mrs. jane orr. plain honey taffy cup honey, cup sugar, cup cold water, tsp vanilla; boil honey and sugar together until the mixture makes hard ball; add vanilla or other flavor; put on buttered tin or platter to cool; pull until white. if cooking utensil is buttered around top, honey will not boil over. linn l. keller. directions for pulling candy candy to be pulled must be cooked until it is brittle when cool; therefore, the pulling must begin with the first hardening of the edges of the candy in the buttered pans; work steadily, adding a little at a time as it cools sufficiently until it is all taken up. if the warmth of 'the hands is not sufficient, work over a stove, as keeping the candy warm facilitates the process. faithful work for hour (never less time) makes the candy light, smooth, brittle, yet with that melting quality so desirable. mrs. jane orr. white fondant / tbs sugar, / cups hot water, tsp cream of tartar; put ingredients into a smooth granite pan; place on range and heat gradually to boiling point; boil without stirring until when tried in the warren cook book the warren cook book iron rust-dissolve a tsp salt in a tbsp or more lemon juice and apply to stain, then hang in the sun. several applications may be necessary before the stain is entirely removed. grass stain-either alcohol, molasses or chloroform will remove grass stain. lard is also used successfully. machine oil or vaseline-rub with soap and cold water. hot water sets the stain. fresh grease spots in carpet-cover spot with magnesia or buckwheat flour; let lay for hours; brush off and repeat until grease is all absorbed. tar-use kerosene oil, or rub lard well into the tar; then rub with soap and hot water. stains of long standing-wet in cold water; dip in javelle water for a minute or two; then rinse in several waters; dry in the sun. if this fails, the oxalic acid solution given below is infallible. paint stains that are dry and old may be removed from cotton or woolen goods with chloroform. blood stains may in most cases be removed by soaking in cold water with a little salt in it. javelle water-put tbs salsoda in a large granite pan or stone jar; pour qts boiling water over it and stir until well dissolved; add ib chloride of lime and let stand a day or two, stirring occasionally; let settle; then drain off clear. portion and strain into fruit jars. to whiten clothes when washing, add a small teacup of javelle water to a boiler of water; pour over well rubbed clothes; let stand minutes, stirring occasionally that every part may be thoroughly scalded; rinse well and dry. oxalic solution—put / oz oxalic acid (crystalized) in a pt bottle of water; when dissolved it is ready for use; plainly label the bottle, as it is very poisonous. after an application of this, the fabric should be quickly and well rinsed. to keep ice chest in a good condition, wash thoroughly once a week with cold or lukewarm water in which washing soda has been dissolved. if anything is spilled in an ice chest, it should be wiped off at once. to remove rust from steel, rub well with sweet oil and then with pulverized lime. to remove paint from glass, dip a damp cloth in baking soda and rub it over the spots. to destroy ants-sprinkle a large, clean, damp sponge with white sugar and place where ants are troublesome, and they will collect on the sponge; dip in boiling water and repeat. destroy the ant hill where they come from with boiling water if it can be located. c. s. knabb, president and treasurer a. m. knabb, vice-president r. m. knabb, secretary all agreements contingent upon strikes, accidents, or other causes beyond our control factories: marcus hook, pa.; warren, pa. a.knabb & co. incorporated manufacturers of- barrels and regs of all descriptions for oil, lard, beef, pork, provisions and condensed milk warren, pa. - — warren oil company of pennsylvania warren, pa. - – the th century kar-o-kid mothers, look here! how can you be without a kar-o-kid? just think, it is the bed, the crib, the bassinet, the play-pen and baby- walker, all rolled up in one. it is clean and sanitary. it is a sleeping car for out door use. place on the veranda or in the yard under the old shade tree by throwing a netting over the top, the baby is protected from dogs, cats, bugs and insects. it is a perfect care-taker. every baby should have a kar-o-kid. the kar-o-kid is the latest creation for baby's comfort that has ever been invented. size of kar-o-kid is inches long x inches wide x inches high. weight lbs. fin- ished in white enamel regularly. can be finished in ivory if so ordered. look for the name kar-o-kid on the name plate; do not ac- cept a substitute. sold by furniture and department stores or direct if your dealer cannot supply you. do not accept something similar. there is only one kar-o-kid and any concern employing the same or similar device for means to raise and lower the bed in different hori. zontal planes is infringing on our patent and if found guilty will be punished to the full extent of the law for such infringement. ask for the genuine kar-o-kid. union furniture and novelty co. warren, pennsylvania - – recipe for the best flavored town in the world that's warren, pa. take a bushel of pride in warren. mix with the spirit of enterprise. adda gallon of oil of gladness. stir well with the spoon of activity. bake in the oven of common sense serve your chamber of commerce whenever called upon “a dish fit for a king" telephone how can the warren chamber of commerce serve you? - an ounce of proof is worth a ton of argument give us your account and make use of your bank connections in any legitimate way you please and we will give you the proof that you derive a splendid benefit by affiliating with us. citizens national bank warren, pa. leonardson-woollcott co. ladies' and misses' wearing apparel exclusively liberty street bell phone warren, pa. - - cooking can be made a fine art, and women are naturally good judges of things to eat and drink. shoemaking is a fine art, slandard and many women are good judges boot-top of footwear. our very large pat- ronage by warren women is gratifying proof that spat eberhart & miller's careful footwear satisfy their exacting tastes. fitting always. opposite soldiers' monument warren trust co. bank with us per cent. on savings accounts - — schellhammer & co. berger's pure food store plumbing & heating quality groceries try it fine bathroom fixtures a specialty j. h. berger surely you know meats that the proper place to buy electrical goods is at an electrical store -of the highest quality angove's market c. beckley's electric shop for anything electrical the the misses lesser invite the public to visit their store when in search of tasty bakery high grade goods the home of good things to eat - for a large and fine assortment of furniture and rugs savoy coffee see that's all h. l. greenlund kopf & henry exchange block both phones warren, pa. the home of fine chocolates page & shaw gilbert's maillard's belle mead sweets hopewell dainties reymer's eleanor russell and mell's try bayer merle graham bell phone union phone warren, pa. for r. s. mead furniture dealer in “nuf ced” fresh and salt meats poultry, etc. water street baker & johnson borg studio dry goods, notions and ladies' furnishings photographs, picture fram- ing and enlarging, kodaks, cameras, supplies and fin- ishing. elti-nola phonographs penn'a ave. w. warren, pa. agents for mccall patterns only ground floor studio in the city -- - index cakes, continued ice cream, jelly rolled, lemon, maple sugar, neapolitan, - orange, prune, almond, ribbon, spice, raisin, sour cream, sour milk, sponge cocoanut, sponge lemon, tilden, white, yellow, cake, loaf, angel-food, apple sauce, archangel, blackberry, black cap, blueberry, butternut, clove, chocolate, - cocoanut, coffee, - - corn starch, cream almond, cream, sour, - cream, sweet, devils food, delicate, dried apple, eggless, fruit, - gingerbread, gold, hickorynut, huckleberry, lilly, marble, molasses, mahogany, one egg, pound, tumbler, pork, prune, quick, spanish buns, spice, sponge, - sponge, boiled, sponge, chocolate, sponge, molasses, sponge, white, sunshine - virginia, walnut, white, cake, continued war, cakes, griddle, cakes, little, brownies, brunswick, chocolate sqs., chocolate eclairs, cocoanut balls, cream puffs, ginger cakes, kisses, lemon queens, macaroons, - marguerites, mocha tarts, neverfail, nut, oat meal, patty cakes, peanut, rock biscuit, walnut bars, sponge drops, candies, almond, cream, almonds, salted, butter scotch, caramels, chocolate, - 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maryland, pie, - pressed, with rice, roast, salad, sandwiches, scalloped, stuffing, chilli sauce, index chocolate, a drink, cake, - candy, - cookies, eclairs, filling, frosting, ice cream, pie, pudding, sauce, chops, lamb, - pork, veal, - chowder, clam, pickle, vegetable, cider, eggnog, to keep, clam broth, chowder, clams deviled, minced, cleaning fluid, cocoa, cocoanut cake, - candy, cookies, - custard, filling, frosting, macaroons, pie, - codfish balls, boiled, creamed, coffee, to make, - bran, cake, - ice cream, jelly, mousse, puff, cold desserts, apricots jellied, apple, apple tapioca, banana whip, boquet delicious, boston cream, bisque glace, butter scotch, caramel custard, cream de russe, corn starch, charlotte russe, - chocolate, coffee jelly, coffee puff, cocoanut cream, cocoanut custard, custard baked, - date, cold desserts, continued fruit, floating island, ginger cream, imperial rice, lemon cream, marshmallow, maple cream, - maple custard, orange custard, orange snow, peach trifle, peaches and nuts, pineapple sponge, prune pudding, snow pudding, sponge box, spanish cream, tapioca sherbet, tapicca cream, cold slaw, conserves & preserves ambrosia, apple butter, apricot, carrot, cherry, cherry butter, currant, currant raspberry elderberry, gooseberry, grape, grape fruit, grape jam, grape spiced, jim jam, orange, peach, peach marmalade, peach spiced, pear, pear chips, pear marmalade, pear spiced, plum, plum butter, plum relish, plum spiced, pumpkin marmalade, quince honey, raspberry, rhubarb, strawberry conserve, strawberry jam, tomato, cottage cheese, cookies, - brown sugar, buttermilk, caraway, cookies, continued chocolate, children's, cocoanut, - date, fig, filled, fruit, fruit chocolate, fruit drops, - ginger, ginger snaps, - hermits, imperial, jumbles, lemon snaps, nut drops, oak flake drops, peanut drops, pepper nuts, raisin, scotch, sugar, sand tarts, sour milk, sour cream, cordials, corn bread, - cake, johnny, griddle cakes, muffins, corn, green, baked, green, boiled, green, canned, green, fritters, green pickles, - green, pudding, green, smothered, soup, corn starch cake, pudding, corned beef, - crab apple jelly, cranberry jelly, sauce, dumplings, frappe, cream candies, - cake, fillings, jelly, pie, puffs, sauce, toast, croquettes cheese chicken, macaroni, potato, - potato sweet, rice, salmon, - veal, index quail, broiled, roast, pumpkin, continued pie, - punch, canton, currant, fruit, grape, mint, raspberry, tutti fruitti, puddings and sauces - pudding, almond, apple, - apple dumpling, apple porcupine, birds nest, black, bread, blueberry, brown betty, brown, buckeye, caramel, carrot, chocolate, - cornstarch, cottage, cream cake, cream sponge roll, date, fig. fruit, - ginger, ginger bread, graham, honey comb, indian, mountain dew, peach kuchen, peach short cake, pineapple tortes, plum, english, quick steamed, raisin puffs, rice, rice meringue, rice, eggless, rice, old fashioned, snow, strawberry, strawberry dump- ling, strawberry ort cake, - suet, - tapioca, pudding sauces, rabbit, fricasseed, panned, radishes, raisin bread, cookies, filling, pickle, pie, puffs, raspberry ice, ice cream, jelly, pie, preserves, punch, sherbet, vinegar, raspberries, canned, reed birds, rennet custard, rhubarb, canned, jelly, marmalade, preserves, pies, rice, boiled, croquettes, griddle cakes, muffins, pie, puddings, - spanish, steamed, water, with egg & cheese rolls, rusk, salads, continued chicken, cucumber, date, egg, endive-bacon, fig-orange, fruit, grape fruit, lettuce, head, lettuce, onion, lobster, marshmallow, a la mason, pear, pecan-malaga, perfection, pimento, potato, prune & pineapple, russian, roosevelt, salmon, shrimp, spanish, spinach, sweetbread, tomato, tomato jelly, tongue aspec, vegetable, waldorf, watercress, salsify, creamed, fritters, soup, salmon, baked, croquettes, - loaf, salad, scallop, steamed, sandwiches and sand- wich fillings, - bacon, beet and cheese, cheese, - - chicken, chili sauce & egg club, - cottage cheese, dill pickle, egg, egg and onion, fig and nut, ham, horseradish, layer, lettuce, luncheon, marshmallow, mint, montauk, salad dressings, - boiled, - french, fruit, oil mayonnaise, roquefort, russian, sour cream, tartare, salads, apple, celery, banana, bean, beet, cabbage, cabbage jellied, cantaloupe, celery and string beans, cheese, cherry, quince conserve, honey, jelly, index to departments biscuit, muffins, griddle cakes, waffles. bread, buns, rolls, etc......... cakes (layer) fillings and frostings........ cakes (loaf)...... candies canned fruit..... canned vegetables............ catsup, chili sauce, etc............ cold desserts......... conserves and preserves........... cookies, doughnuts, little cakes.. drinks and fruit syrups..... eggs entrees and luncheon dishes.. fireless cooking..... fish food for the sick.......... ice cream, sherbet, ices, etc.......... jellies ......... luncheon dishes and entrees..... meats miscellaneous pastry and pies......... pickles poultry, game, etc............... puddings and sauces......... salads and salad dressings.. sandwiches and sandwich fillings.... soups vegetables - - .......... - - ...................... - . - . - ... - . - .. - . - . - - - - - . - - .. - - - .. - - . - - .......... - - - - - __ t * garvey bros. blackwell, okla. shoes, dry goods and ready-to-wear we feature redfern coats and suits for women. they are garments that you can buy with perfect security, that the style, the material, the price and the whole garment are right. spend a little time looking over our new coats and suits, always freshly arriving. º º new ed ison the phonograph with a soul lee music company blackwell, okla. º sº your recipe for men's wearing apparel is to be found at the recognized headquarters. kuppenheimer suits stetson hats interwoven hose manhattan shirts cooper's underwear king work clothes º - - tº º º º - º - wº º - º º hº º a ſº º wº. º º º º º º ºs ºº º º | | | | | | | || º wºl ºf wºl º º º ºy wº º º - º º blackwell, okla. where quality talks º ################# ; the green valley cooking club cook book ‘pub/ished by the ( dies of the g. v. c. club north of blackwell oklahoma o copies printed by the blackwell job printing company september i o §§§§§§§§§§§§§§§§§§ article page bread ------------------------------------------------ . biscuits –––––––––––––––––––––––––––––––––––––––– . graham gems ---------------------------------- corn bread ------------------------------------ cakes and ginger bread ---______________________ angel food cake ------------------------------- devil's food cake ---------------------_________ candies ---____________*—----------------------------- ocean foam ----------------------------------- chocolate fudge --------------------- " " -------- marshmallows ---------------------------------- canning --------------------------------------------- canned strawberries ---------------------------- to can beans ---------------------- " " ----------- canned meat --------------------------- * ------- dainty ices and cookies -----____________________ cooked ice cream ------------------------------ punch –––––––––––––––––––––––––––––– ------ - - - - - - - desserts and puddings -----_____________________ apple dumplings --------------------------, ---- doughnuts and cookies . . . . . . . . . . . . . . . . . . . . . . . . . . eggs --_________ ------------— — — — — — — — — — — — — — — — — — — — — –––––– pickled eggs ------–––––––––––––––––––––––––––– fish and oysters ---_______________________________ mock fish --___________ ------- ------- ---------- oyster soup ------------------------------------ meats ------------------------------------------------ roast beef ------------------------------------- baked hash ------------------------------------ miscellaneous ---_________________________________ o ptbs -------------------------------------------------- lemon pie -------------------- ----------------- banana pie --__________________ ---------------- pineapple pie ---------------------------------- salads and sandwiches -------___________________ chicken salad ---------------------------------- fruit salad ---------------------- -------------- soups and noodles ------___________________ ------- chili ------------------------------------------ . b r e a d biscuits, gems, popowers, pancakes, rolls, waffles “good friends, who would these pages test, a whisper in your ear, - these dishes are the very best your husbands’ heart to cheer! let none escape, but try them all— to boil or fry or bake; we'll warrant they are just as good as mother used to make l’’ baking powder biscuits quart flour, teaspoon salt and teaspoons of baking powder sifted together well, tablespoon of lard thoroughly rubbed through flour. mix as soft as can be handled, with sweet milk. roll into sheets . inch thick, cut with cutter and bake about minutes in hot oven.—eva richards. soda biscuit pint sour buttermillk, a teaspoon of salt, level teaspoon of soda, rounding teaspoon of baking pow- der, large tablespoon of lard. sift soda and baking powder in flour; mix soft enough to roll. bake in quick oven.—mrs. m. e. holland. parkerhouse rolls quarts flour, mix in tablespoon lard, table- spoon sugar and tablespoon salt. make hot in flour and pour in / cup yeast, pint milk which has been scalded and cooled. let this stand without stirring until noon, then mix and knead well. let it stand till light, then roll out / inch thick, cut with biscuit cut- ter, butter and fold like a turnover, let rise again, then bake in a quick oven.—mrs. lientz. apple fritters - sift together thoroughly % cups flour, % tea- spoons baking powder and teaspoon salt. add % cup milk, egg well beaten and apples sliced thin. drop by spoonfuls into deep fat hot enough to brown a piece of bread while counting sixty. when cooked, drain on paper, sprinkle with powdered sugar and serve at once. corn bread two cups indian, one cup wheat, , one cup sour milk, one cup sweet, one good egg that well you beat; with one spoon butter new ; half cup brown sugar add hereto. salt and soda, each a spoon. mix up quickly and bake it soon. then you’ll have corn bread complete; best of all, corn bread you’ll eat. eaten with honey and butter good, and you’ll be living as all farmers should. —ruth jamison. corn bread cup of corn meal, tablespoons of sugar, / tea- spoon of salt, cup of flour, egg, cup of sweet milk, tablespoon of melted butter, teaspoon of baking powder. southern corn bread pint boiling water, add small cup corn meal, / teaspoon salt, cook minutes and cool; pint but- termilk, teaspoon soda, tablespoon sugar, table- spoon shortening, egg and enough corn meal to make a thin batter. bake in a quick oven not over % inch deep in pan well greased.—mrs. r. a. candell. southern hoecake scald meal with salted water till a thick mush is made. let cool. then spread in greased pan and brown slowly on both sides, taking at least one-half hour.—mrs. m. e. holland. brown bread cup sour milk, cup sweet milk, cup molasses, % cup sugar, teaspoon salt, eggs well beaten, teaspoon soda dissolved in a little boiling water, cup flour, % cups corn meal. bake hour.—mrs. wm. otstot. frank h. robertson jeweler and optometrist eyes tested your satisfaction our success the hallmark store north main street pepper hash dozen mangoe peppers, red and green, half of each, heads of cabbage, dozen large onions. grind and put teacup of salt on mixture and let drip over night. next morning mix in teaspoons black pepper, tablespoons white mustard seed, tablespoons of grated horseradish, tablespoons celery seed, cups of sugar. pour vinegar over. cook and seal.-mrs. m. l. baldwin. . steamed beef put roasting pan on fire and let become well heated. wash meat, drop in heated pan, sear well on both sides. remove meat. cover bottom inches or more with water. do not allow to boil dry. place meat in steamer, salt and pepper, cover and steam until tender. depends on kind of meat and size. then make a thickening of flour and milk. add to water which is in lower part of steamer. makes good gravy or parboiled beans put in the water below meat, sea- soned to taste and cooked while meat is steaming, are sometimes preferred.—mrs. clifford savage. i i chop suey cut into small squares / pound of veal, ſ/º pound pork and pound of beef. fry in hot drippings or lard until brown, sprinkle in tablespoon of flour and brown it. cover with water, add tablespoons of molasses and cook slowly for hour. cut up large stalk of celery and or large onions and fry light brown in hot fat. add this to the meat and cook for / hour. serve with plain boiled rice.—mrs. wm. otstot. roast beef put beef in pan, pour boiling water over. when about half done season with salt, pepper, and cover with flour; then keep basting until tender. dressing—soak bread in cold water, squeeze out dry, season with salt, pepper, sage and egg. keep all well basted.—lottie root. flank steak en casserole flank steak, cup buttered crumbs, cup toma- toes, teaspoon onion juice, pint hot water or stock, crumbs and tomatoes and spread over one side of steak. teaspoon lemon juice, % teaspoons salt, speck pepper, speck each of nutmeg and cloves. sear steak closely on both sides, rub in the seasoning. mix bread roll, skewer, and place in casserole in the water or stock, cover closely and bake in slow oven hour. sift from casserole, thicken stock and pour over steak- mrs. d. d. bayler. - veal birds use inch squares of round veal, spread each piece with stuffing, keeping it away from the edges. trim- ming may be browned and mixed with stuffing. if stuffing is not used sprinkle with flour, salt and pep- per. a slice of bacon may be substituted for stuffing. roll, skewer with toothpicks, roll in flour and suet. half cover with milk or water and simmer hour. re- move to a hot platter, make a sauce as thick as for creamed dishes using the contents of the pan. cover veal with sauce and serve. veal birds may be baked instead of stewed.—mrs. d. d. bayler. veal loaf pounds veal, pound pork, eggs well beaten, cup cracker crumbs, cup milk, tablespoon sage, teaspoon salt, teaspoon pepper. cover top of loaf with cracker crumbs and bake hours, basting often with cup of water, tablespoon butter and % tea- spoon nutmeg.—mrs. john holland. i polive for a medium sized casserole get c worth of steak (round), c worth of pork daisy. grind this to- gether and add cup of rice, large onion, / of a mango, salt and pepper and pint of tomatoes. put this in casserole and add lots of water and add more as needed. bake about % hours.-mrs. z. j. hull. t spanish stew % box elbow macaroni, pint of tomatoes, or pimentoes, small can of mushrooms, sirloin or round steak, quantity desired. cook the macaroni until ten- der in water, put the tomatoes through colander, cut the pimentoes fine, quarter the mushrooms, stir to- gether and season with salt and cook slowly until blended. smother the steak in onions until well done, grind through meat grinder and add to the stew. do not cook very long after adding the meat.—mrs. z. j. hull. chicken pie tablespoons melted butter, cups warm broth, tablespoons flour mixed well, cup cream and milk. let cook till it bubbles, then pour over cooked chicken leaving out broth for gravy. crust cups flour, % teaspoon salt, teaspoons baking powder, tablespoons lard, egg beaten and add cup milk. mix, roll out size of pan and lay on top. bake slowly for hour.—ruth jamison. baked hash layer sliced raw potatoes, layer onions, / cup raw rice, cup canned tomatoes, / pound hamburger, rest of can of tomatoes. cover with bread crumbs that have been mixed with suet. salt and pepper each layer. bake % hours.-mrs. w. c. larrabee. spanish hash cup boiled rice, small can tomatoes, onions, a pinch of red pepper, cup boiled corned beef run thru a food grinder. salt to taste. put all together, add water and simmer for one hour. (this makes a good dish for harvest hands.)—mrs. chas. cornelius. baked cheese put cheese in pan, salt and pepper to taste. place in hot oven and bake until cheese is melted and brown. . fine.—mrs. wm. otstot. - i beef loaf pounds of good beef, pound of pork. put meat through a food grinder. well beaten eggs, cups of cracker crumbs, cup of cream or milk. mix well, season to suit taste. roll in cracker crumbs. shape into loaf, lay slices of pork over top, cover with water, bake hours.-mrs. m. cope. - hot tamales pounds of flank steak. boil tender, save broth. grind meat real fine, add mexican chili peppers mashed, cleaned, seeds and hearts removed and grind fine, add buttons of garlic, a pinch each of camenia seed, bay leaf, mexican sage; grind fine, mix with meat, salt to taste. take broth stiffen with corn meal. take inside of corn husks, pour boiling water over them till soft, then take the corn meal after cooking well, spread on husks / inch thick. roll meat in a roll a little larger than lead pencil and place on corn meal. roll the husks, fold both ends, lay in a steamer and steam hour. eat while hot.—ida m. geiger. chicken dressing chop fine onion, small raw potatoes, raw ap- ples; add to bread broken into small pices. add can oysters, sage, salt, pepper, and butter to taste, and a little baking powder.—mrs. elmer u. walter. fish a. ſ oysters salmon loaf can salmon, egg, / cup milk, / cup bread crumbs, salt and pepper to taste. mix all together, steam hour. when done turn onto a platter and pour over it the following sauce: cup milk, tablespoons flour and tablespoon butter. i sometimes use flour instead of egg.—mrs. mabel walter. escalloped oysters to pint of oysters use pint of bread and cracker crumbs. grease the dish to be baked in. add a layer of oysters, salt and pepper a little, then some crumbs and small pieces of butter. then the next layer the same and so on till through. thin with a pint of rich milk and cream and bake minutes. - macaroni and cheese and escalloped corn may be fixed in the same manner.—mrs. eva richards. i . see gearhard bros. hardware ( . * for your hardware queensware plumbing granite ware implements aluminum ware º canning chow chow gallons green tomatoes, gallon cabbage, quart green peppers, quart onions, gallon vinegar. these ingredients chopped fine, mixed with vinegar sweetened and spiced.—mrs. john huls. - - canned strawberries stem and wash strawberries, put them in kettle or pan, let come to boil. will make their own juice without adding water or sugar. when thoroughly heated, can. will always taste fresh.-mrs. j. m. frazier. sun preserved cherries pounds granulated sugar, water to dissolve sugar, pounds pitted cheeries. boil sugar and water until it makes a hard ball when dropped in cold water. add cherries, let come to a boil and boil minutes, place on platters and set in the hot sun until juice is a good syrup which usually takes or hours. seal in cans or in jelly glasses and cover with parafine, fruit being cold. this is an excellent recipe for straw- berries or gooseberries.—mrs. morris. i * housh grocery quality, service satisfaction phone and n. main st. virginia chow-chow heads cabbage, % peck ripe tomatoes, / peck green tomatoes, % dozen onions, % dozen red and green peppers (seeds removed), tablespoon black pep- per seed, pounds brown sugar, ( teacup grated horse- radish, ounce turmeric—i always omit these two), ounce celery seed. tablespoon ground mustard. chop all finely; add pint of salt and let stand over night. then put in a wire basket and drain, after which put in kettle with spices; cover with vinegar and boil a few minutes. seal while hot.—mrs. j. b. hol- land. sweet pickles this recipe will answer for peaches, pears, cante- loupe and watermelon rind. pare and weigh the fruit; to each pounds of fruit allow pounds of sugar and a pint of vinegar, measure teaspoon of allspice, teaspoon of cloves, teaspoons of cinnamon, % tea- spoon of mace and a grated nutmeg, mix all together, divide in four portions and tie loosely in a square of cheese cloth. throw these bags into the boiling sugar and vinegar, bring to a boiling point and skim. add - o fey meat market choice meats quality is our motto north main st. - phone º º canned rhubarb - wash rhubarb well and cut into small pieces, pack in jars, fill with cold water, seal tight. when ready to use will not need as much sugar as when fresh. canned tomatoes scald good, sound, ripe tomatoes. take peeling off and pack in jars. then pour boiling water over them till bubbles of air stop coming to top of jars. seal tight and leave stand in boiling water till cold. dry good and wrap in paper to prevent light from fading. canned pickle string beans cut ends and string. boil until done with a little salt in water. then drain and put in boiling vinegar spiced and sweetened to taste. let boil minutes and seal tight.—mrs. eva richards. chili sauce - medium sized ripe tomatoes, medium sized onions, cups vinegar, tablespoons salt, tablespoons sugar, tablespoons cinnamon, teaspoons cloves, teaspoons pepper. boil gently hours.-mrs. m. e. hargraves. canned beef cut up your beef in small pieces and cook until done. then about % hour before canning it put in vinegar enough to taste a little sour. it is splendid. i have kept it over a year canned in / gallon glass jars. - sugar cured hams and bacon this receipt calls for pounds salt, ounces salt- peter and pounds of light brown sugar for each pounds of ham and bacon, packed tightly in a barrel or jar after thoroughly cooling. the salt, sugar and salt- peter dissolved in hot water and cooled. then boil enough water, and cool, to cover the meat well, putting all over the meat and weighting it down in the brine. we have used this recipe for years. *~ to keep flies from meat take pint of sorghum molasses and make it black with pepper. then make a paste by putting in flour to thicken it, so you can spread over the meat. this is done after you have smoked your meat. then wrap in cloth or paper and hang up. no flies will bother it and it will keep sweet and nice all summer. canned beans break, wash and cook until tender. then put in vinegar enough to taste sour. do not salt them, just cook until done, they will keep for years.-mrs. s. m. smith. a good way to dry cherries wash and stone the cherries. put them in a pan and stir until the cherries take up all the uice. let them dry thoroughly. place a layer of cherries in jar . then a layer of sugar until you have the jar full. tie a cloth over. they are supposed to be packed in jar tight. these are fine, better than canned cherries.— mrs. j. w. jackson. quince honey º quinces grated fine, % pounds of cane sugar, guarts of water. boil until it looks like it would jell. stir well to keep from sticking.—mrs. elmer walter. strawberries canned, no. add cup ( % pint) of sugar to each quart of ber- ries, packing the raw fruit in jars, and adding the sugar in layers. let stand an hour. add no water, but place on rack in boiler, observing general direc- tions. as soon as the water boils thoroughly around the jars, remove them singly and fill to overflowing from a kettle of syrup (in proportion of cup of sugar to of water) which must be ready and boiling; or bet- ter still fill up the unlfiled space from another jar, add- ing both the fruit and juice. seal. fine.—mrs. elmer u. walter. corn relish chop fine large or small heads of cabbage, / dozen ripe peppers, % dozen onions and a bunch of celery. (celery seed may be used instead of celery.) boil together quarts of vinegar, cups of sugar and % cup each of mustard and salt for a few minutes, then add chopped ingredients, boil minutes. add the corn freshly cut from a dozen large ears and boil minutes more. if it becomes too thick to stir add a little more vinegar. turmeric powder added at the last is good. seal in pint jars.-mrs. n. e. hannamon. corn relish dozen ears sweet corn, dozen mangoes, dozen red peppers, % cup salt, cup vinegar, cup sugar. boil until corn is tender, and seal. fine. corn salad. large head of cabbage, ears sweet corn, onions, red peppers, % cups sugar, / cup salt, quarts vinegar, tablespoons mustard. boil min- utes and seal. pumpkin marmalade peel and cut up pumpkin and run through food chopper. to every cups of pumpkin add lemon and orange. peel, lemons and oranges, remove seeds, grind peels. mix pulp lemon and orange peels and pumpkin, add water sufficient to cover, cook slowly till tender. then for each cup of mixture, add cup granulated sugar. stir together well and cook till thick like any other marmalade. sausage keeps through july my recipe for sausage has been used in our family for years and always gives satisfaction. for every pound of sausage allow teaspoon each of salt, sage and pepper and for every pounds of meat allow teaspoon of ginger. if cayenne pepper is preferred, the ginger is omitted. when we make large quantities of sausage we mix it in -pound lots. for this amount use pint each of black pepper, sage and salt and % pint of ginger. to save weighing, use a -pound lard can. trim away the bones and bruised parts and put a layer of meat in the can, sprinkle thickly over it a layer of seasoning, which should be ready mixed in a pan, and continue alternating meat and seasoning until the can is heaping full. then grind the meat and it will be thoroughly mixed. when i prepare sausage to keep a long time i leave out the sage as that makes the meat strong. i pack the freshly seasoned sausage in / gallon crocks, set them in the oven in a pan of hot water and bake slowly for hours. when the crocks are cold i fill them with lard or meat fryings and seal with several thicknesses of paper. i have put up sausage this way for years and it has never failed to keep through the summer—sometimes as late as october.—mrs. p. mccorkle, tennessee. corn salad red peppers, ears of corn, quarts vinegar, tablespoons salt, / pound of ground mustard, cup sugar. chop head of cabbage, let it drain. chop peppers and cut off corn and mix. boil all together minutes.—mrs. j. w. junkens. hulled corn take quarts of yellow corn, put in a large kettle, fill with water, add teaspoonfuls soda. cook until corn swells and the hulls come off easily, wash and rinse in several waters, return to kettle and cook, changing the water several times, salt the water the last time.— mrs. wm. otstot. garrison furniture ( . successors to white & garrison we can furnish your home complete - see us for picture framing the store that saves you money phone s. main st. : º for sausage take a gallon jar, pack tight with seasoned saus- age. put in oven with slow fire. bake !/ hours, take out. there will be fat on top, if not enough to cover % inch, add more lard. this will seal it and keep until in the summer. slice out as needed, put lard back over sausage often as taken out.—ida m. geiger. canned meat either pork or beef. sterilize same as for can- ning fruit. cut meat in chunks, salt as you would for cooking, scattering a little on each piece, pack in jars tight. press in with something that will make meat solid. do not put any bones in jars, fill solid to the neck. do not wash meat or use water. put rubbers and lids on, screw up tolerably tight. put a board or old carpet doubled, in bottom of boiler, add jars, fill up to the neck with cold water and boil % hours, keep boiler closed tight. turn fire out, lift jars out, and tighten up. will keep indefinitely.—ida m. geiger. fried sweet potatoes pare and slice, same as preparing to fry irish po- tatoes. fry in lots of butter. season with pepper, salt, and when almost done sprinkle a little sugar over. these will fry done in minutes and are very good.— mrs. eva richards. escalloped onions boil onions in salt water until tender and drain. put in baking dish, cover with rich milk. cover with bread or cracker crumbs, moisten with milk and butter and bake a light brown.—mrs. lewis mayer. - macaroni and tomatoes boil cup macaroni in salted water until tender and drain. add a small can of tomatoes, season with salt, pepper, butter and a little sugar and cook.-mrs. eggers. - frijoles cup canned kidney beans, tablespoons butter, tablespoons grated cheese, small onion, cup milk or juice from beans. salt and pepper to season. melt butter in frying pan, add onion, brown slightly. add beans drained and slightly mashed. let beans cook up in butter. add liquid, let boil, season. remove from flame, add cheese. serve on wafers or toast.—mary clift. stuffed sweet peppers sweet peppers, % cups cooked meat, onion, tablespoon butter, tablespoon parsley, teaspoon salt, cup bread crumbs, water or stock to moisten good. cut peppers in halves lengthwise and remove seeds. chop meat (this may be veal, chicken or lamb) fine, also onion and bread. mix all the ingredients together except the stock or water. fill peppers, lay in baking pan and pour the hot stock or water over them and baste often. bake slowly minutes.—edna smith. cooked turnips peel and slice, put in kettle, add water and salt. cook real slow then add cup cream.—mrs. j. m. frazier. _ that will not last will not pay long life and low up- keep expense are two outstanding features of the rumely oil pull. many of the first oil- pulls built, over eleven years ago, are still work- ing as satisfactorily and economically as when new. “old number one,” the first oil pull, has cost its owner but $ for repairs in eleven years. the oil pull is built in four sizes – - , - , - and - h. p. machines, sales and ser- vice at red ball gar- age, blackwell. phone , res l-r- . chas. cornelius- . - mock mince pie cup hot water, / cup vinegar, cup sugar, cup molasses, cup raisins, teaspoon all kinds of spices, eggs, crackers rolled fine. bake with upper crust. —mrs. j. w. jackson. whipped cream pie take a scant pint of thick cream, beat until stiff, add sugar and flavoring to taste. put in a rich crust which has been baked first. - chocolate pie yolks of eggs well beaten, / cup sugar, heap- ing tablespoon cocoa, heaping tablespoon flour and scant tablespoon butter. mix all together well, add pint milk and cook in double boiler until thick, add teaspoon vanilla. put into crust, beat whites of eggs stiff, add sugar and vanilla and spread over top. brown in hot oven.—mrs. eva richards. cocoanut cream pie line a pie pan with rich crust and bake. cup sugar, tablespoons flour, yolks of eggs. stir all together and moisten with a little cold milk. have cup milk boiling. stir all together until thick and smooth. put in the baked crust. beat whites of eggs stiff, add tablespoons sugar and % cup cocoa- nut, flavor with vanilla and brown lightly.—mrs. lewis mayer. - banana pie - into cup of boiling milk stir the yolks of eggs, scant cup sugar, tablespoons flour or cornstarch, flavor with vanilla. bake crust, put half of custard into it, slice bananas on custard and cover with remaining custard. finish with meringue.—mrs. wil- soh . banana pie have a crust ready, slice in bananas, add whip- ped cream that has been sweetened and flavored. set in cool place.—mrs. gordon. lemon pie cup sugar, % cup butter, yolks of eggs, cup water, juice of lemons. put this into a pan on stove until it boils. stir in / cup flour dissolved in / cup cold water, stir until thick. have crusts ready, pour into. beat egg whites, add tablespoon sugar and a few drops of lemon extract, cover pies and bake to golden brown.—mrs. gordon. o cooked cabbage salad - slice fine the amount desired and cook with a little water on it until tender. season to taste with the fol- lowing: salt, pepper, cup sugar, % cup sour cream (thick), / cup vinegar, and tablespoons of flour. let come to a hard boil and serve.—ruth jamison. pea salad can french peas, cup chopped cabbage, ap- ples, chopped fine, nuts. drain off liquid of peas, mix all together, cover with mayonnaise, sprinkle with nuts, chopped fine. - three p salad can small peas, % dozen small sweet pickles, cut into small pieces, cup peanuts, halved. mix with salad dressing. fruit salad dressing lemons, (juice), oranges, (juice), cup sugar, eggs. put on stove, let boil up once, add small piece of butter and let thicken; then ad / cup cream. put over any fruit. will not discolor the fruit as dressings made with vinegar do. use only just enough to mois- ten the salad. banana salad take half of a banana, roll in it brown sugar in which has been added a few chopped walnut meats. place on a lettuce leaf and serve with fruit salad dress- ling. marshmallow salad bananas, % can pineapple, pound white grapes, pound marshmallows, cup english wal- nuts, in small pieces. serve with fruit salad dressing, thinned with whipped cream. banana salad peel and quarter bananas and cover with fruit salad dressing. dredge with crushed peanuts and serve with a spoonful of whipped cream. fruit salad with prunes half pound stewed prunes, orange, cup pine- apple, banana. the prunes should be stewed until tender, and the stones removed. add to the prunes the diced pineapple, the shredded orange and the ba- nana, cut into slices. mix all the fruits well and place on a dish of crisp lettuce. serve with salad dressing. prune whip cup prunes cooked soft, cup sugar, whites of eggs, whipped well, and set in glasses to cool. serve with whipped cream.—mrs. wm. otstot. rhubarb pudding fill a -pint pudding pan % full of chopped rhu- barb, strew a / cup sugar over it. make a batter of cup sour milk, eggs, butter size of egg, / teaspoon soda and flour to make batter stiff as for cake. pour over the rhubarb and bake. when done turn out on plate. serve with cream and sugar or hard sauce.— mrs. elmer u. walter. suet pudding eggs, cups flour, cup molasses—warm slightly, cup sour milk, / cup seeded raisins, / cup currants, % cups sugar, tablespoon cinnamon, scant teaspoon salt, heaping teaspoon cloves, % tea- spoon soda in warm water, cup suet. beat eggs, mo- lasses, sugar and suet together to a cream, add spices, milk and salt, stir in flour, beat well and add the rest of the milk with soda. steam hours.-mrs. herman easterday. º : j. n. goe, grocery phone w. blackwell ave. stop! look! listen! be careful — don’t throw your money away! buy where you get the best value for your money. we cor- dially invite our friends to call and inspect our line of new and up-to-date groceries. courteous treatment and prompt delivery will make you a steady customer. our prices are as low as first class goods can be sold for. visit our store and we are sure you will come again. º - hickory nut cake cups sugar, cup butter, cups flour, cup milk, eggs, teaspoons baking powder, cups nuts cut fine, / teaspoon flavoring. bake in loaf. english wal- nuts may be substituted for hickory nuts.-mrs. t. hannamon. - walnut coffee cake % cups butter, cup sugar, / cup strong coffee, % cups flour, % level teaspoons baking powder, eggs, cup walnut meats. sift the baking powder and flour together. cream the butter and sugar. when all the other ingredients have been thoroughly mixed add the nut meats and bake in a slow oven.—mrs. claud silvers. spice cake cup sugar, cup molasses, / cup butter, eggs, cup sour milk or buttermilk, cups flour, teaspoon cinnamon, % teaspoon cloves, level teaspoon soda. use cinnamon caramel.-mrs. w. c. larabee. - ginger drop cake / cup shortening, eggs, cup sour milk, cup brown sugar, / cup molasses, teaspoon ginger, rounding teaspoon soda, flour enough to make a stiff batter. to be dropped from spoon in drops as large as an egg, in a bread pan, far enough not to touch. to be eaten warm.—mrs. w. c. larabee. - bread sponge cake cups sugar, cup butter beat together, eggs, cups bread sponge, cups raisins, teaspoon of cloves, teaspoon cinnamon, teaspoon soda dissolved in hot water, flour enough to make stiff.-mrs. w. c. larabee. - prince of wales cake white part: cup sugar, / cup butter, / cup sweet milk, cups flour, whites eggs, teaspoons baking powder. dark part: cup brown sugar, / cup butter, / cup sour milk, cup chopped raisins, cups flour, yolks of eggs, % teaspoon soda, teaspoon spices, tablespoon molasses. bake in layers.-mrs. sam orr. angel food cake whites of eggs, / cups granulated sugar, % teaspoon cream tartar, a pinch of salt and cup flour; flavor with lemon. beat whites of eggs until light, add salt and cream of tartar. beat again until quite stiff. add sugar and flavoring and beat thoroughly ; beat flour lightly. bake ina moderate oven hour.— mrs. gordon. devil’s cake cups sugar, / cup butter, cup sour cream or milk, cups flour, eggs, teaspoon soda, / , cake chocolate, melted and stirred in with butter and sugar. bake in layers; put together with any good icing.— ida watson. devil cake grate % cup chocolate; pour over it / cup boiling water and add teaspoon soda. let stand while mixing cake. cups sugar, % cup butter, cup sour milk, eggs, teaspoon vanilla, cups flour. bake in layers. caramel filling— cups light brown sugar, / cup granulated sugar, / cup milk, butter the size of egg, teaspoon vanilla. when it forms a soft ball in cold water remove from fire and beat minutes and add a little cream.—mrs. wilson. devil’s food cake tablespoons cocoa or chocolate, yolk of egg, / cup milk. cook until thick. cream cup sugar with butter size of an egg, / cup milk, level teaspoon soda in a little milk, % cups flour, white of egg. mix first part with second. bake in layers.-mrs. morris. economical cake cup sugar, / cup butter, whites of eggs, % cup sweet milk, cups flour, heaping teaspoon baking powder. bake in layers.-mrs. morris. mocha cake cream cup butter with cup sugar, add / cup sweet milk alternately with % cups flour, sifted well, with % teaspoons baking powder and whites of eggs beaten to a stiff froth. flavor with vanilla. bake in layers, in a moderate oven. filling for cake— egg, % cup sugar, juice of lemon, butter size of an egg.—mrs. f. e. fields. tempting dishes for sick azaſ invalids oatmeal gruel - tablespoons oatmeal, cup milk, cup boiling water, teaspoon sugar, a little salt. mix the oatmeal, salt and sugar. pour the boiling water over it. cook for minutes and strain; then add the milk, heat to boiling point, and serve hot. eggnog beat the white of an egg to a stiff froth, add the yolk and beat again. bring milk to a boiling point and pour over the egg, then add sugar and flavor.—mrs. wm. otstot. chicken broth just use breast of chicken, no fat part of chicken with it, salt a little, boil till very tender, drain off broth. serve with a light brown slice of toasted bread or crackers.-mrs. elmer u. walter. - beef tea pound beef thoroughly with meat pounder or ham- mer. place in glass fruit jar, put lid on, place in ket- tle of cold water and boil or hours. when ready to use add a pinch of salt.—mrs. wm. otstot. potato soup - medium sized potatoes, quart milk, slices onion, tablespoons butter, tablespoons flour, % teaspoons salt, / teaspoon celery salt, % teaspoon pepper, teaspoon chopped parsley. cook potatoes and when soft mash with potato masher. scald milk with the onions, remove onions and add milk slowly to potatoes, melt butter, add dry ingredients, stir until well mixed, then add to potato and milk mixture. cook minute. add parsley and serve hot.—mrs. hine. cream of celery soup bunch, celery, % cup milk, / cup cream, % ta- blespoon butter, / tablespoon flour, salt pepper. chop celery in small pieces, add to milk and cook in double boiler minutes. thicken with flour and butter. put together, season, add cream, strain and serve. i o - - - - - . - - - - - - - - - - - - - - º - - penny mite c k book مم the william l. clements library university of michigan gift of virginia bartlett ཆོས་ པ the woodstock american quality printers , dean street woodstock, ill. to the cherished memory of miss mattie richards former president of the penny mite society whose unceasing devotion to the aims of our organization and whose many acts of charity made her best beloved of presidents, this book is affectionately dedicated . table of contents page ...... ........ beverages bread, biscuits and muffins cakes : fancy cakes fillings layer cakes loaf cakes canning chafing dish delicacies cheese confectionery cookies doughnuts, crullers and fritters eggs fish griddle cakes and waffles helpful hints ices, ice creams and desserts macaroni meats meat sauces menus pastry patties pies tarts pickles, relishes and catsup poultry and game preserves, jellies and jams . .. . . . . table of contents—continued puddings pudding sauces salads sandwiches serving, rules for sick-room diet soups tables for measuring and cooking vegetables . . , . .. ............ . . ) . . cook book or to prevent the formation of a skin on the top. a few drops of vanilla may be added. a milder cocoa that is better for children is made by using teaspoon each of cocoa and sugar. reception cocoa. is made by method , and the addition of / teaspoon of cornstarch to the cocoa, salt, and sugar. this makes a slightly thickened seemingly richer cocoa. in any of these recipes, water may be used half and half with milk. m. j. d. chocolate heat cup milk, tablespoon sugar, and a speck salt in double boiler. flake / square chocolate, melt it over hot water or steam, und add to hot milk. beat with a dover egg beater until frothy. a less rich chocolate is made by using square chocolate and tea - spoon sugar. reception chocolate. is made by adding / teaspoon cornstarch mixed with the sugar, and added to milk. m. j. d. iced chocolate make a sirup by mixing pound of chocolate, flaked and melted, pound sugar and pint of water. bring to boil and when cool add a few drops of vanilla. keep in cool place. use tablespoons of the sirup to a glass of ice cold milk; stir until thoroughly mixed and top with sweetened whipped cream. m. j. d. cold fruit drinks in making any fruit drink, it is much more satisfactory and ec- onomical to use a sugar sirup instead of granulated sugar. sugar sirup boil cups water and cups sugar; stir until sugar is dissolved ; hoil minutes, bottle and put in ice box. lemon sirup mix cup sugar sirup and cup strained lemon juice, bottle and keep in refrigerator. for lemonade dilute with parts ice-water to part lemon sirup, and garnish with thin slices of lemon or orange, maraschino cherries or mint. penny mite graham bread cups sour milk, / teaspoons soda dissolved in a little hot water, egg, scant cup sugar, tablespoon of lard. use flour and graham flour to make medium stiff batter. bake in bread tin hour. mrs. wm. h. cowlin nut bread / cups white flour, / teaspoons baking powder, / cup sugar, cup nut meats (pecans or walnuts) chopped rather fine, / tea - spoon salt, egg beaten light, cup milk, sift flour or times. leonie e. kennedy nut bread cups flour, teaspoons baking powder, teaspoon salt, cup sugar, cup nut meats, broken coarsely, egg beaten, / cups milk. put in buttered tins and let raise minutes. bake minutes. mrs, c. p. barnes. jessie jewett pfeiffer. nut bread cups sweet milk, cup sugar, cups sifted flour, cup walnut meats, egg, teaspoons baking powder, teaspoon salt. mix an let raise minutes. bake minutes. makes loaves. mrs. a. s. wright. corn bread cups sweet milk, cup sour milk, cups indian meal, cup flour, cup molasses, large teaspoon soda, / cup raisins, pinch of salt. steam hours if in a large basin or hour if in small tins. bake minutes. mrs. geo. moore. corn bread / cup flour, / cup corn flour, teaspoon baking pow- der, teaspoon sugar, small teaspoon salt, mix all together while dry, add / cup milk, well beaten egg and last small lump of butter. bake minutes. mrs. r. c. wright. johnny cake eggs well beaten with tablespoons of sugar, into this stir cup sour milk and tablespoon of melted butter with heaping cook book teaspoon of soda dissolved in milk or use / cup sour milk and / cup sour cream with the soda. stir in cup cornmeal and / cup flour. pour into buttered tins in thin layer and bake in moderate mrs. elizabeth j. bunker. oven. corn bread or johnny cake cups corn rnmeal, / cup flour, cups sour milk, teaspoon soda, scant / teaspoon salt, teaspoon sugar, tablespoon melted lard. sprinkle sugar over top and bake in a quick oven. an egg may he added although it is very nice without. josie zimpelmann. johnny cake cups sour milk, teaspoon soda dissolved in hot water, / cup sugar, tablespoon lard, salt, scant cups flour, heaping cup corn- meal. mrs. wm. h. cowlin. raised biscuits cup sugar beaten with eggs, / cups milk, cake com- pressed yeast dissolved in luke warm water with a pinch of sugar in it, put in cup till it raises to top of water, then add the rest. a little salt and a little butter melted; add flour to make stiff, almost like bread. let this raise over night and when raised enough take out and cut into small pieces, butter palm of hand and roll each piece of dough in it; put in pans and give plenty of room so as to get them nice and round. bake in quick oven. mrs. e. e. richards. sour cream biscuits quart flour, cup sour milk, cup sour cream, teaspoon soda, pinch of salt. mix the salt in the flour. dissolve the soda and add with cream and milk, roll out, cut and bake. mrs. a. b. pratt. baking powder biscuits quart flour, teaspoons baking powder, salt, / teaspoon sugar, piece of lard size of an egg. add sweet milk to make a soft dough. roll out and ut into biscuits, place in pans and let stand for an hour before baking. penny mite. cook book coffee cake compressed yeast cake, teaspoon salt, teaspoon sugar, / cup warm water. make a sponge of warm water and about quarts flour; when raised, add or eggs, tablespoons sugar, cin- namon, salt, / cup butter and lard; mix well but not too stiff; add another cup butter; let raise ready for tins. roll out, put in tins and let raise again. cover top with sugar and milk dissolved, sprinkle cinnamon on and bake. mrs. henry schneider. penny mite healthful reliable economical roya sbaking pow! powder the prudent housewife avoids substitutes, which may contain alum, and uses royal baking powder absolutely pure made from cream of tartar, derived from grapes. penny mite bride's cake / cup butter, / cups sugar, / cup milk, whites of eggs, teaspoons baking powder, teaspoon cream of tartar, / teaspoon almond extract. mix like butter cakes. bake minutes in deep narrow pans. cover with white frosting. jessie jewett pfeiffer, buttermilk cake cup buttermilk, heaping cup brown sugar, butter size of an egg, teaspoon cinnamon, teaspoon cloves, large teaspoon soda, cups flour, cup raisins. harriet whitworth. butter sponge cake eggs, tablespoons melted butter, tablespoons milk, cup tour, teaspoon baking powder, cup sugar and a little salt; flavor to taste. mrs. a. w. wagner. chocolate potato cake cup butter, / cups sugar, eggs (yolks used first), / cup sweet milk, cup almonds (blanched and chopped), cups flour, teaspoons baking powder, cup cold boiled potatoes (grated), teaspoon each of cloves and cinnamon, square melted baker's chocolate. beat whites of eggs stiff and add last. mrs. j. a. dufield mrs. c. wandrack. coffee cake cup shortening, cup sugar, eggs, cup coffee, cup cooking molasses, cup chopped raisins, teaspoon each of cloves, cinnamon, allspice and nutmeg, teaspoon soda, flour enough to make stiff hatter. mrs. l. b. compton. coffee cake cup brown sugar, cup molasses, / cup butter, cup coffee, egg or yolks of , even cups flour, heaping teaspoon soda in flour, tablespoon cinnamon, teaspoon cloves; use fruit if you like and hake hour. mrs. d. f. coakley. coffee cake cream cup sugar, cup flour, tablespoons shortening (take out some for top of cake, add cinnamon); egg, cup milk, / tea- - penny mite orange cake cup sugar, / cup butter, eggs (white and yolks beaten sep- arately), / teaspoon salt, grated rind orange, / cup strained orange juice, / cups sifted flour, / teaspoons baking powder. cream butter and sugar. add yolks, orange juice and peel, theni flour, baking powder and salt; lastly, stir in lightly stiffly beaten whites of eggs. bake in moderately quick oven. bess lawrie. prune cake cup white sugar, tablespoons melted butter, eggs, cup prunes, / cup prune juice, / cups flour, teaspoon baking powder, i teaspoon soda in little sour milk, / teaspoon cinnamon, allspice, cloves and nutmeg. mrs. anna lounsbury. rolled jelly cake eggs, teacup fine sugar, teacup flour; beat yolks until light then add sugar, then tablespoons cold water, a pinch of salt; lastly stir in flour in which place heaping teaspoon baking powder. bake and spread with jelly and roll while hot. mrs. f. a. walters. sour cream cake cup sour cream, / cup sour milk, eggs, cup butterine, / cups sugar, teaspoon soda, teaspoon salt, teaspoons vanilla, cups flour. bake in gem pans. mrs. l. j. young. spice cake / cups brown sugar, scant cup butter, cup sour milk, eggs, teaspoon soda in the milk, a little salt, teaspoon vanilla, / teaspoon cloves, teaspoon nutmeg, teaspoons cinnamon, cup each of chopped nuts, raisins and currants; cups flour mixed with fruit. mrs. a. j. murphy. spice cake cup molasses, cup sugar, / cup butter, cup sour milk, teaspoon nutmeg, teaspoon cinnamon, teaspoon cloves, teaspoon soda, eggs, small cup seeded raisins, / cup chopped nu salt and flour. mrs. a. j. olson. penny mite sunshine cake fresh eggs, cups sugar, pinch of salt, cup flour, / tea- spoon cream of tartar, / teaspoon almond or vanilla. beat yolks and whites separately. add salt to whites; boil sugar with table- spoons water until it threads; pour on whites and beat; when partly cool add yolks, then flavoring and flour with cream tartar added. mrs. henry schneider. tilden loaf cake cup butter, cup sugar, / cup sweet milk, / cup cornstarch, cups flour, eggs, teaspoon baking powder, teaspoon lemon extract. mrs. e, g. griebel. white cake / cups flour, cup sugar, / cup butter, cup sweet milk, whites of eggs, seant tablespoon baking powder, sifted or stirred into the flour. cream sugar and butter together, add milk, then ad! flour and lastly stir in well beaten eggs. miss m, richards. white cake / cups sugar, cup butter, cream well; cup sweet milk; / cups swansdown flour, teaspoons baking powder; whites of eggs beaten stiff; fold in lightly; teaspoon flavoring: lena hinderleider. white cake / cups sugar, / cup butter, cup sweet milk, / cups flour, teaspoons baking powder, egg whites beaten stiff. any flavoring desired. mrs. b. c. young. white fig cake eggs, cups powdered sugar, cip butter, cup sweet cream, i cups flour, / teaspoons soda, teaspoons cream of tartar (or teaspoons baking powder), pounds almonds, chopped; pound citron eut fine; pound figs, chopped; pound grated cocoannt, tablespoons rose water, teaspoon lemon extract; bake carefully in moderate oven until it is thoroughly done. mrs. a. b, pratt, cook book water until mixture thickens, set aside to cool. cream shortening, add sugar slowly; add vanilla and coffee alternately with flour mixed and sifted with soda and salt. add chocolate mixture, beat thorough- ly, bake in thin layers. remove cake from tins as soon as taken from oven, place marshmallows between and on top cake. the heat will cause marshmallows to melt slightly. cover top with fudge frosting. fudge frosting. squares chocolate, cup sugar, tablespoon flour, cap milk, few grains salt, tablespoons butter, teaspoon vanilla. melt chocolate over hot water, add sugar, flour and salt mixed together. when smooth add milk slowly. cook until it threads inch long. add butter and vanilla, cool and beat until right consistency. pour over marshmallows. mrs. b. c. young. orange cake cup sugar, / cup butter, cup milk, cups flour, eggs, leave out whites of for frosting, teaspoon cream of tartar, teaspoon soda. grate rind of large orange into cake batter; bake in layers. beat whites of eggs and thicken with sugar, add juice of orange and spread between layers. clara f. floyd. spice layer cake cups sugar, cup sour milk, cup butter, eggs, teaspoons cinnamon, teaspoon each of cloves, allspice and nutmeg; teaspoon soda, little salt, cups flour. bake in layers. make an icing of pulverized sugar and water and spread between layers. mrs. e. g. griebel. white layer cake . / cups sugar, / cup butter, / cup milk, cups flour, tea- spoons baking powder, teaspoon extract; add last the whites of well wnipped eggs. penny mite, fillings apple filling béat well together grated apple, cup sugar, juice of lemon; cook until it thickens and spread between layers. mrs. clara sherman. boiled icing cup sugar, tablespoons water, egg white; add water to sugar and boil until it threads from spoon; beat white of egg stiff, turn boiling sirup into it and stir for seconds; add extract before spreading on cake. mrs. george lemmers. caramel filling cup brown sugar, cup white sugar, / cup water, teaspoon cream of tartar, egg whites, pinch of salt, teaspoon vanilla. boil sugar, water and cream of tartar until it threads; pour over beaten whites, adding vanilla and salt last. mrs. a. j. murphy. chocolate frosting melt / squares chocolate; add butter size of walnut; add tablespoons coffee and confectioner's sugar to thicken. mrs. ethel mason. chocolate icing cup granulated sugar, tablespoons milk, tablespoons shaved chocolate or cocoa, butter size of walnut and pinch of salt. boil about minutes, stir until cool. put on cake when both are cold. if to thick thin with few drops of milk. mildred w. bowers. chocolate filling sqnares chocolate, melted; / cup of any jelly; add confec- tioner's sugar to make required thickness. mrs. will cooney. penny mite fig filling pound figs put through food chopper, cup sugar, cup nuts, cup water, vanilla extract, cook until thick and beat until cool, mrs, j. j, stafford. lemon filling cup sugar, yolk of egg, grated rind and juice of lemon, tablespoon water, teaspoon four. use white for frosting. harriet whitworth, minnehaha filling tablespoons water, cup granulated sugar; boil until it threads; add teaspoon vanilla and pour over stiflly beaten white of egg ; stir in cup each chopped nut meats and raisins. mildred w. bowers, orange filling cup orange juice, juice lemon, / cup sugar, egg, tablespoons cornstarch, tablespoon butter. cook in double boiler and cool before adding butter, mrs. b. a. pratt. orange filling to / cup sugar, add tablespoons flour, little grated orange rind, cup orange juice, teaspoons lemon juice, teaspoon butter and beaten egg. cook in double boiler, stirring constantly until thick. cool before spreading on cake, mildred w. bowers, penny mite chicken and oysters cup cooked chicken, cut fine; large oysters, tablespoons finely chopped celery, level tablespoons butter, level tablespoons flour, / cups milk, salt, pepper, hard boiled eggs, teaspoon finely chopped parsley and teaspoon chopped onion. melt butter in chafing dish ;, add celery, cook a few minutes; add flour, mix; add milk and cook, stirring until creamy. then add chicken, oysters, seasoning, cook carefully, stirring until oysters are plump and begin to curl. add parsley, chopped whites of eggs and yolks of eggs rub- bed to paste with little of the sauce. heat a moment, serve hot on thin slices buttered toast. cooking at table takes about minutes. will serve or persons. estelle c. austin. creamed chicken and peas melt tablespoons butter; add tablespoons flour, mixed with teaspoon salt and teaspoon pepper. pour on gradually cups milk. when sauce thickens, add / cups cold boiled fowl, cut in dice and / cup canned peas drained and rinsed. penny mite. clams on toast clams chopped fine, teacup liquor from clams, butter size of egg, dash of tobasco sauce, salt and pepper. stir butter and liquor together in the blazer; add clams and stew for minutes, stir- ring constantly. add tobasco sauce, salt and pepper. pour over hot slices toast. mrs. b. c. young. egg toast melt tablespoon butter, add tablespoon flour mixed with / teaspoon salt and teaspoon pepper, and pour on gradually cup milk. add whites of hard boiled eggs, finely chopped. pour over slices toasted bread and sprinkle the top with yolks of hard-boiled eggs forced through a potato ricer or strainer. harriet whitworth. eggs with green peppers tablespoons butter, tablespoon tomato catsup, finely mincel green peppers, eggs, beaten with cup cream, tablespoons grated cheese. cook all ingredients except eggs and cream minutes, then add eggs and stir until thick. serve on toast. mrs. c. f. baccus. cook book english monkey soak cup stale bread crumbs minutes in milk. melt i tablespoon butter, add / cup soft mild cheese, cut in small pieces. when melted, add soaked crumbs, egg slightly beaten and seasoning. cook minutes. pour oyer toasted crackers þuttered. jessie jewett pfeiffer. lamb piquant Çat sold lamb or mutton into small thin slices. prepare the sauce in blazer, using tablespoons butter, tablespoons tomato catsup, tablespoons currant jelly and tablespoon vinegar; add salt and when hot, tablespoon sweet red pepper minced fine. when this is boiling put in meat and serve. kate bennett. lobster a la newburg melt tablespoons butter and add large can lobster cut in small pieces. heat thoroughly; add / teaspoon salt, a little pepper, tablespoons flour mixed with enough water to thin; well beaten eggs and cups milk. cook until thick. serve on toast. mrs. c. f. baccus. lobster newburg this is the true newburg as brought from lorraine by a par- ticularly capable chef. the materials are meat from lobster, cut into dice, yolks of eggs, cup cream, a wine glass sherry, table- spoon butter, a shake of cayenne pepper and pinch of salt. saute the lobster in butter, adding sherry wine and using for this process the blazer. beat yolks of eggs with cup of cream and add to sauted lobster. allow this to heat until it just begins to thicken then take it off and serve. never use flour or cornstarch for thickening. kate bennett. mock terrapin mash yolks of hard-boiled eggs, and season with / teaspoon salt, / teaspoon mixed mustard, and teaspoon paprika. add cup chopped, cooked mutton and / cup cream. put into a hot blazer, and when thoroughly heated add tablespoons sherry wine. on toast. penny mite. cook book cream dates put white of egg in bowl; add tablespoon cold water, tea- spoon vanilla and enough powdered sugar to make stiff paste; form into balls. remove stones from dates and press balls into their place. roll in granulated sugar and lay away to dry. jennie c. whitworth. chocolate dates put pound chocolate in bowl; set in pan of boiling water until melted; add tablespoons boiling water, tablespoons con- fectioner's sugar, and white of egg; beat all together until smooth. stone pound dates, roll some up tight, fill some with cocoanut and some with chopped nut meats; drop them one by one into chocolate; take out carefully and lay on greased paper to harden. mrs. m. haldeman, chocolate fudge squares chocolate, cup milk, cups sugar, cup karo sirup; boil until it forms soft ball in cold water; take from fire and beat until creamy, adding karo sirup makes a finer grain fudge. mrs. a. j. cannon. chocolate marshmallow fudge cups sugar, cup milk, tablespoons butter, teaspoon vanilla, marshmallows, squares unsweetened chocolate. put sugar, milk and chocolate in sauce pan and let boil until mixture will form a soft ball in cold water; remove from fire; add butter and let melt; heat until creamy; add vanilla and fold in marshmallows cut in quarters. turn into buttered pan, cool and cut in cubes. josephine wainwright. fudge cups granulated sugar, tablespoon butter, cup cream, rake chocolate. when sugar and cream becomes hot, add chocolate broken in small pieces. stir vigorously and constantly. add butter when it begins to boil. stir until it creams when beaten on saucer. remove and beat until quite cool; add vanilla and walnut meats; pour into buttered pans. mrs. b. c. young, cook book stuffed dates pit dates without breaking too much and fill with nut meats and roll in powdered sugar, mrs. t. b. owens. taffy cup granulated sugar, cup sirup, butter size of hickory nut,. tablespoons water, tablespoon vinegar; boil until it hardens in cold water. add pinch of soda and teaspoon vanilla. pull rapidly when cool enough to handle. mrs. byrde pfeiffer, walnut fudge cups sugar, cup milk, squares chocolate, butter size of egg. boil until it forms soft ball in cold water; take from fire; add cup chopped black walnut meats and a few maraschino cherries cut in small pieces. pour into buttered pans and when cool cut into squares. mrs. c. f. baccus. walnut molasses squares put tablespoons butter in sauce pan and when' melted add cup molasses, and cup sugar; stir until sugar is dissolved and let boil until mixture is brittle when tried in cold water. when early cooked, it should be stirred constantly; add / cup chopped walnut meats, sprinkled with salt. turn into buttered inch square pan, cool slightly and mark in squares. josephine wainwright. . . cook book cinnamon. mix soft and bake in quick oven. mrs. j. a. dufield. ginger drop cookies cup sugar, cup molasses, cup lard, eggs, cup boiling water; teaspoon soda, teaspoon ginger, cups flour, salt. mrs. w. e. kennedy. ginger cake cup orleans baking molasses, tablespoons melted lard, teaspoons ginger, / teaspoon cloves, / cups flour, cup boiling water. put ingredients together in order given, being sure to add boiling water in which soda has been dissolved, last. the batter should be quite thin. bake in shallow pan. mrs. c. wandrack. soft ginger cake / cup molasses, / cup sugar, / cup butter, / cup sweet milk, egg, teaspoon soda in molasses, teaspoon ginger, salt, cinnamon, cups flour. bake in shallow pan. mrs. arch hill. soft ginger bread cup sugar, cup butter, cup sweet milk, cup molasses, / cups sifted flour, tablespoon ginger, tablespoon soda. minutes in good oven. mrs. j. v. egelston. ginger bread cups new orleans molasses, / cup shortening or lard, cup boiling water, in which dissolve teaspoons soda, tea- spoon cinnamon, teaspoons ginger. stir with flour until thick and bake in dripping pan. mrs. c. s. northrop. hermits / cups brown sugar, full cup butter, cup sour milk, tea- spoon soda in milk, cup chopped seedless raisins, spices and ginger to taste, eggs beaten separately. mix as soft as can be rolled. mrs. l. b. compton. penny mite hermits cups brown sugar, cup butter (or butter and lard), , cup sour cream, / cup nuts, chopped, / cup chopped raisins, teaspoon soda, teaspoon nutmeg, teaspoon cinnamon, tea- spoon cloves, egg; flour to roll soft as can be handled; don't have oven too hot. mildred w. bowers. oatmeal cookies / cups brown sugar, cup butter (cream); eggs, well beaten, cup sweet milk, teaspoon soda dissolved in milk, cups oat meal, cups white flour, cup raisins, teaspoon cinnamon, / cup nut meats, / teaspoon salt. drop from spoon on buttered tin. lena hinderleider. oatmeal cookies cup sugar, cup shortening (butter and lard), eggs, cup chopped raisins, cups oatmeal, cups flour, level teaspoon cin- namon, level teaspoon soda in / cup hot water. mix all together and spread on long tins. when baked cut in squares. mrs. c. h. donnelly. oatmeal cookies cup sugar, / cup shortening, eggs, / cup sour milk, tea- spoon soda, teaspoon each nutmeg, vanilla and cinnamon, cup chopped nuts, cup raisins, cups flour, cups oatmeal, pinch of salt. 'drop on buttered tins. mrs.' m. haldeman. peanut cookies cup brown sugar, / cup melted butter, beaten egg, / cup sour milk, sift together. / teaspoon soda, / teaspoon salt and cups four, teaspoon vanilla, cup chopped peanut meats. drop from spoon and sprinkle top with / cup meats. beulah h. stewart. peanut cookies tablespoons butter, cup sugar, egg, teaspoon baking powder, / teaspoon salt, / cup flour, tablespoons milk, cup finely chopped peanuts, / teaspoon lemon juice. cream butter, add sugar and egg well beaten. mix and sift dry ingredients; add to penny mite sugar cookies cup butter, cups sugar, cup milk, / teaspoon soda, eggs, flour and nutmeg. bake in moderate oven. mrs. v, e. jones and maude e, glazier. white cookies eggs, cup sugar, / cup butter, / cup lard, tablespoons sweet milk, teaspoon soda, teaspoons cream of tartar, flavor with vanilla; flour enough to roll. dissolve soda and cream of tartar in milk. mix as soft as possible. mrs. a. j. murphy. white cookies cup butter, cups sugar, eggs, cup sour milk, teaspoons cream of tartar, teaspoons soda, flour enough to roll. josephine wainwright. white cookies with raisin filling cup sugar, / cup butter and lard mixed, egg, / cup sweet milk, teaspoon soda dissolved in milk, / cups flour, teaspoons cream of tartar, flavoring. raisin filling. cup chopped raisins, / cup sugar, tablespoon flour, / cup water. cook until thick. date filling may be used. mrs, m. haldeman, cook book corn fritters beat eggs, add cup sour milk, cups canned corn, teaspoon melted butter, / teacup flour, / teaspoon soda, / teaspoon salt, cracker crumbs rolled fine enough to thicken, fry like pancakes in butter. mrs. a. j. austin. penny mite baked mackerel split fish, clean and remove head and tail. put in buttered drip- ping pan, sprinkle with salt and pepper, dot over with butter and pour over cup milk. bake minutes. mrs. elizabeth davis. creamed lobster tablespoons butter, tablespoons flour pint cream, can lob- ster, salt and pepper. melt butter and add flour, stirring constantly; pour in cream or rich milk; let cook until thick. season with salt and pepper; cut lobster in fine pieces and add to sauce. serve on slices of toast. mrs. c. p. barnes. cod-fish balls cup codfish, cups mashed potatoes, egg, / teaspoon butter, / teaspoon pepper; pick codfish into flakes; soak in cold water a few minutes; drain and add beaten egg and potato; take up by spoonsful; put in frying basket and fry in hot fat. mrs. sarah cooney. fried frog legs skin and throw into boiling water for minutes; take out, wipe dry, season with salt and pepper, dredge with flour, fry brown in butter or deep fat. mrs. d. f. coakley. salmon loaf can salmon, tablespoons butter, / cup bread crumbs, eggs, salt and pepper. drain oil from fish and save it for sauce. take out all the bone, mince fish and put in beaten eggs, crumbs and melted butter. put in buttered dish and steam hour. sauce: cup sweet milk, egg, tablespoon cornstarch, salmon oil. cook milk, cornstarch; add egg and salt to taste; pour over loaf. mrs. elizabeth hayes. salmon loaf drain off liquor from can of salmon and keep for sauce; chop fish fine; stir in tablespoons butter, / cup bread crumbs, well beaten eggs; season with pepper, salt and parsley. bake in loaf tin over water. sauce: heat / cup cream; add tablespoon flour and table- griddle cakes and waffles griddle cakes cups flour sifted with teaspoons baking powder and / tea- spoon salt; / cups sweet milk, (or sour milk with teaspoon soda); egg beaten separately; tablespoons melted butter. mrs. margaret meyer. breadcrumb griddle cakes / cups scalded milk, / cups stale bread crumbs, cup flour, tablespoons butter, eggs, teaspoon salt, , teaspoons baking powder. scald milk; melt butter; pour over bread crumbs and let stand until soft. add beaten eggs and other ingredients. mrs. t. b. owens. cornmeal pancakes cups buttermilk, teaspoon soda, eggs (yolks and whites beaten), cup cornmeal, cup wheat flour, teaspoon baking powder, teaspoon salt, tablespoon sugar. dissolve soda in buttermilk, stir in sugar and yolks of eggs, sift flour, baking powder, and salt to gether. add whites of eggs last. penny mite. life grain pancakes beat eggs until light; add cups sour milk, level teaspoon soda dissolved in little hot water; level teaspoon salt, cup life grain, / cup flour, tablespoon butter. sour cream may be substi- tuted for part of the milk. add more flour if necessary. estelle c. austin. old fashioned buckwheat cakes into large pitcher, put quart warm water and heaping tea- spoon salt; stir in enough buckwheat flour to make thin batter; dis- solve yeast cake in water and add; cover and let rise overnight. in the morning add small teaspoon soda dissolved in / cup sweet milk. if desired put in little cornmeal. mrs. m. haldeman. ices, ice creams, and desserts frozen dishes include: water ice--fruit juice sweetened, diluted with water, and frozen. sherbert-water ice to which is added a small quantity of dis- solved gelatine or beaten whites of eggs. frappe-water ice frozen to consistency of mush, in freezing equal parts of salt and ice being used to make it granular. punch-water ice to which is added spirit and spice. plain ice cream---custard foundation, thin cream and flavoring. mousse-heavy cream, beaten until stiff, sweetened, flavored, placed in a mould, packed in ice and salt (using parts of crushed ice to one of salt) and allowed to stand three hours. boston cooking school book. raspberry ice quart red raspberries, quart water, juice of lemons, pound of sugar. boil sugar and water for minutes and set aside to cool. mash berries and strain through a cloth, add lemon juice, mix with the water and freeze the same as for ice cream. harriet whitworth. orange ice squeeze the juice from oranges and pour a little boiling water on the pulp to extract the juice from that; add the juice of lemons, the grated rind of oranges, / pounds sugar and quart water; strain and freeze. when about / frozen add the beaten whites of eggs. jane donnelly. cook book water, cup sugar, cup walnut meats, lemon, tablespoon choco- late, teaspoon orange extract. dissolve gelatine in hot water, add cold water; beat whites of eggs very stiff, add sugar, then gelatine slowly; beat until thick; divide into parts, putting lemon flavor in cne, orange and egg yolk in another and chocolate in the other; put in mold with chopped nuts between layers; serve with whipped cream on top. alice bergen. sea foam whites of eggs, / cups sugar, tablespoon vinegar. beat eggs stiff, add vinegar and sugar slowly; bake in slow oven; fill with any kind of fruit. mrs. r. w. bardwell. lady finger torteau stir yolks of eggs with cup sugar, cup grated almonds; add grated lady fingers, then the whites of eggs. bake hour in angel food tin, cut in slices and serve with whipped cream. jane donnelly. boston whips pint sweet cream beat light; sweeten very sweet. whites of eggs beaten to a stiff froth: stir very carefully together the prepared cream and eggs; put in glass dishes with jelly or jam at the bottom. mrs. a. j. austin. angel parfait pint whipped cream, / cup sugar, cup candied cherries, cup nuts, / teaspoon vanilla. in place of cherries and nuts you could use cup preserved fruit such as strawberries or peaches. put in baking powder cans and set in snow and salt to freeze. use ; measures snow to l of salt. mrs. r. w. bardwell. / prune whip pound prunes cooked until tender and pressed through a sieve. mix with cup sugar, a part of the prune water and let simmer until thick. beat whites of eggs stiffly and gradually add prune mixture and tablespoon lemon juice. beat until light and thick; pour in buttered dish; set in pan of water and bake minutes in slow oven. harriet whitworth. penny mite macaroni and cheese sauce melt tablespoon butter; stir into it level tablespoons of flour; iet boil up and add / to cups sweet milk; teaspoon salt (more if desired); cup grated or finely sliced cheese; cook until sauce is of right consistency and pour over boiled macaroni in baking dish and bake about minutes. add pepper if desired. sue cowlin. creamed macaroni on toast put rounding tablespoon of butter and tablespoon of flour into a small sauce pan, mix over the fire until smooth. add / pint of cream or milk, stir until it boils, take from fire, add salt and pepper and ounces boiled macaroni chopped fine. place over boiling water to re-heat, then pour over slices of buttered toast, dust with grated cheese and serve hot. estelle c. austin. baked macaroni with oysters package of cooked macaroni. place layer in bottom of buttered baking dish. cover with oysters, season with salt and pepper, dredge with flour and pour over one tablespoon of melted butter and / cup oyster liquor. repeat and cover top with buttered crumbs. bake minutes in moderate oven. penny mite. macaroni stuffed steak have a small flank steak split leaving one side intact. chop i small onion, stalk celery, green pepper and fry minutes in ? tablespoons butter. add a can of tomatoes; salt and pepper. cook until mixture thickens then pour over / package of cooked macaroni. stuff steak with this and sew sides together, place in baking pan and sear in hot oven. add cup of water and bake hour in slow oven. penny mite. penny mite lamb stew cut lean lamb into neat cubes and sear it by dropping into hot fat in which a sliced onion has been fried, then strained out. as soon as meat is seared sufficiently to keep in juices, turn contents of pan into close kettle, cover with cold weak stock, if you have it, with luke warm water if you haven't the stock, fit on close cover and set whers it will not boil under an hour. increase heat then, but cook slowly until very tender. add, at this point, stewed and strained tomatoes, well seasoned, / cup soaked rice with onion juice, tiny cubes of par. boiled carrots, pepper, salt and kitchen bouquet and cook / hour longer (slowly). when rice is tender stir in great spoonful butter rol- led in flour, boil. minutes and serve. mrs. h. h. bosshard. baked ham in milk slice ham, / inches thick, pint milk, medium sized potatoes: put ham in greased pan and add milk, slightly thickened; bake slowly for about hours. add sliced raw potatoes, sprinkled with pepper about / hour before ham is done. add more milk if necessary. georgie eckert. alice bergen. deviled ham loaf take tablespoons bread crumbs and mix them with pound deviled ham and small cups milk, saving a portion to moisten ham. add well beaten eggs and salt to taste; place mixture in buttered bread pan and bake about hour in moderate oven. cut in slices when cold. mrs. h. h. bosshard. hamburg steak pound steak, egg, tablespoon flour, or cornstarch; add to this teaspoons baking powder, mix well, add sweet milk until you can handle. roll in bread or cracker crumbs. salt and pepper it and add onion if you like, penny mite. hamburg loaf pounds hamburg, / pound salt pork, cups crumbs moisten- ed with / cup hot milk, and cooled; add eggs, small onion minced, a pinch of ginger, teaspoon salt, pepper; mix thoroughly, form into square loaf and bake about hour. put little water in pan and bits of butter on top before putting in the oven. mrs. h. h. bosshard. cook book hungarian goulash cut pound round steak and slices fat salt pork in small pieces; lightly dust with flour; fry in spider; add a little water and simmer slowly; when nearly done add large onions and potatoes diced; cook until all is a golden brown. carrots may be added if desired. mrs. arch hill. chili con carne pound flank steak rolled in flour and fried, pint cooked kid- ney beans, quart cooked and strained tomatoes, teaspoon thyme, cloves, garlic and salt spoon red pepper. stew. hour. penny mite. chop suey / pounds pork or beef, medium sized onions, teaspoon mo- lasses, teaspoon pepper, / teaspoons flour, bunch celery, tablespoons fuji sauce, / teaspoon salt, / cup soup or water. put teaspoon leaf lard in skillet. when hot put meat, a little fuji sauce and pepper into it and cook minutes; add vegetables mixing thoroughly. cover again and cook minutes, then add hot water an continue cooking until done. turn flame lower and mix soup into them, molasses, flour and a little water which you previously mixed in cup. then add fuji sauce to suit taste. serve hot with rice. this serves people. mrs. t. b. owens. chop suey chop pound round steak, bunch celery and good sized onions. brown meat, then add celery and onions and brown some more; add water and cook about hour. thicken gravy and add tablespoons chop suey sauce. serve with rice. mrs. laray brown. dumplings cups flour, / teaspoon salt, teaspoons baking powder, egg. vix with small cup sweet milk and drop from a spoon and cook minutes in liquor of meat without raising the cover. ida blakeslee. meat sauces celery sauce clean and chop very fine large heads celery, reserving a few of stalks to cut into inch lengths. cover with cold water and cook until tender and water is nearly boiled away; pick out long pieces and add pint rich milk or cream, level teaspoon salt and a dash of pepper. rub together heaping tablespoon each of butter and flour, add beaten volk of egg and stir into milk; let simmer for minutes, adding long pieces of celery and serve with chicken or turkey. the egg is not essential but gives better color to sauce. m. w. b. mint sauce chop enough leaves and tender tops of mint to fill cup (or use quantity dried leaves); add cup sugar, and / cup vinegar (not too strong). prepare an hour before using to allow vinegar to absorb the flavor of the mint.' m. w. b. tomato sauce to pint stewed tomatoes, add small chopped onion, sprig of j.arsley, a bay leaf, blade of mace and salt and pepper to taste. while they are simmering for minutes, melt level tablespoons butter and rub into tablespoon flour. strain tomatoes through sieve; add to flour and butter and boil until it thickens, stirring constantly. mildred w. bowers. caper sauce melt cup butter in sauce-pan, stir in tablespoons of flour, then add pint hot water, stirring rapidly while it boils and thickens; add a little salt if needed, a trifle of white pepper and about a gill of pickled capers. serve with boiled fish, boiled mutton and lamb. hannah donnelly. cook book cranberry and raisin pie cup cranberries, cup sugar, / cup raisins, / cup water, heaping tablespoon flour, pinch of salt. chop berries, raisins and sugar together, not very fine; stir in the flour, add water and salt. bake with two crusts. mrs. a. w. wagner. mrs. d. d. manny. custard pie use deep tin and line with crust. eggs beaten well, cup sugar, / cups milk; pour in tin and sprinkle top with grated nutmeg. bake in slow oven for / hour. mrs. l. j. young. fig pie put through grinder pound cooked figs, pound cooked prunes, raw apples. mix well, put in pie crust and add sugar, nutmeg and pieces of butter and about tablespoons of juice from the figs or prunes. add top crust and bake. alice bergen. lemon raisin pie to the juice and grated rind of lemon, add cup boiling water, cup sugar, cup seeded raisins, butter size of walnut and table- spoons flour mixed with little cold water. boil all together and bake lietween two crusts. mildred w. bowers. lemon cake pie cup sugar, tablespoons flour, mixed together; butter size or egg, yolks of eggs, rind and juice of lemon, cup sweet milk, pinch of salt, whites of eggs beaten stiff. mix all ingredients to- gether. · pour into crust and bake in moderate oven. mrs. arthur erickson. filling for lemon pie pour boiling water over tablespoon cornstarch dissolved in it little cold water, grated rind and juice of lemon, cup of sugar, butter size of egg, whole eggs and yolk of , using white for frosting the top. cook and pour in crust previously baked. harriet whitworth. cook book orange pie juice and grated rind of orange, cup sugar, tablespoon cornstarch or flour, yolks of eggs and white of , teaspoon melted butter, milk enough to fill a deep pie plate half full. line pie plate with pastry, mix other ingredients and pour in, filling up last with milk. when baked use white of egg for frosting. mrs. n. wynkoop. peach custard pie mix / cup sugar, tablespoons flour, pinch of salt, add beaten yolks of eggs, then pour on gradually / cups scalded rich milk. cook in double boiler, stirring constantly until mixture thickens. cool, add / cup thin cream, teaspoon vanilla and mellow peaches, peeled and thinly sliced. chill on ice, turn into previously baked pastry shell and spread with meringue of whites eggs, heaping tablespoons powdered sugar, flavor with few drops almond extract. brown in oven and serve at once. estelle c. austin. pieplant pie chop fine cup pieplant; beat yolks of eggs and cup sugar very thoroughly, add tablespoon flour and tablespoons water. pour boiling water over the chopped pieplant, turn off instantly and add to the mixture the scalded pieplant. bake with under crust; beat whites of eggs mixed with dessertspoons of sugar, place on pie when done and brown in oven. mrs. elizabeth j. bunker. pieplant pie coffee cup chopped pieplant, teacup sugar, yolk of egg, rounding tablespoon flour, a little salt. bake in crust. put beaten whites of eggs and spoons sugar on top and brown slightly, julia murphy. prune cream pie stew, stone and mash through the colander enough prunes to make a big cup full of pulp; to this add cup sweet cream thickened with teaspoon cornstarch, the yolks eggs well beaten, / cup sugar. bake in crust as quickly as possible. beat whites of eggs and add tablespoons of powdered sugar, spread on top and brown in oven. eat cold or hot as preferred. mrs. arch hill. cook book rhubarb pie sçant cup sugar, heaping cup rhubarb, cut fine; butter size of an egg, tablespoon flour, eggs. bake with crusts. mrs, theo. davis. rhubarb and raisin pie line pie pan with plain paste and fill with / cups of rhubarb cut in real small pieces. sprinkle with cup sugar and / cup of raisins, chopped coarsely. spread upper crust loosely over top, flute rim with fingers and bake minutes in moderate oven. penny mite. sour cream pie cup raisins, chopped, scant cup sugar, yolks of eggs, tea- spoon cinnamon, teaspoon nutmeg, teaspoon cloves, tablespoon vinegar, teaspoon salt, good cup sour cream; beaten white of egg on top. leonie e. kennedy. squash pie steam and strain squash to make cups. beat eggs, add / cup sugar, cups squash, teaspoon salt, / teaspoon each of ginger and cinnamon; then add tablespoon flour and lastly add cup milk gradually; line pie plate with pastry and fill with above mixture. bake for minutes in a brisk oven, reduce the heat and bake slowly until custard is set. you can make a sweet potato pie in the same way, substituting sweet potatoes in place of squash. this will serve persons. estelle c. austin. strawberry pie wash, drain and hull sound strawberries; if large, cut them in halves lengthwise. mix cup sugar and tablespoon flour, add to / cups strawberries. bake with crusts in moderate oven. penny mite. tomato mince pounds green tomatoes, chopped fine, pounds light brown sugar; boil tomatoes and sugar together hours, then add pound raisins, pound currants, pint vinegar, teaspoon cloves, tea- spoons cinnamon, teaspoon nutmeg. boil together minutes and mrs. d. f. coakley. can. penny mite mince meat to bowl of meat allow bowls apples, bowl currants, bowl raisins, / bowl suet; teaspoon each of all kinds of spices and salt; cup sugar, / cup molasses, / cup vinegar; if you have spiced vinegar left from sweet pickles use that, it is fine. add little candied orange and lemon peel and citron if you like it and just as mucii jelly as you care to use. cook and can while hot. mrs. h. d. mclaughlin. mince meat pounds lean cold boiled beef, chopped fine; pounds sour apples, chopped fine; / pounds suet, separated and chopped fine; pounds raisins, pounds zante currants, / pound citron, sliced fine, or pounds sugar, teaspoons ground cinnamon, teaspoons mace or nutmeg, teaspoons cloves, teaspoon (or more) black pepper, salt taste, about tablespoons; quart boiled cider, quart fruit juice from canned fruit, pint juice from sweet pickles, pint good vinegar. mix and heat to boiling thoroughly; add juice and rind of lemons. keep where cool in stone jars or seal up in fruit cans while liot. add more juices when baking if needed. m. a. richards. mince meat bowls meat, bowls chopped apples, bowl molasses, bowl vinegar, bowl cider, bowl suet, bowls raisins, bowls brown sugar, bowl citron, lemons grated, tablespoon each of salt and pepper, teaspoons each of cinnamon, cloves and nutmeg. add water left from boiling the meat; / orange peel grated. mix all but the spices and boil, add spices and cover tight. julia murphy. tarts use rich pastry for tarts. make the shells by covering inverted tart pans with the paste, or use cup cake pans making the shell about one inch in depth. prick with a fork and set the tins on a baking sheet to keep edges of pastry from burning. bake in rather hot oven. when a delicate brown remove from oven and shake shells from tins very carefully. branbury tarts chop cup seeded raisins, add cup sugar, tablespoons fine cracker crumbs, egg slightly beaten, pinch salt, juice and grated rind of lemon. roll rich pastry inch in thickness; cut in pieces / inches long by inches wide. put tablespoons of the mixture on each piece. moisten edges with cold water half round, fold like a turn-over, crimp edges with finger. bake minutes in a moderate oven. sprinkle lightly with powdered sugar. chantilly tarts bake small shells and fill to half their depth with strawberry jam. then pile whipped cream sweetened and flavored, pyramid-like on top of each. sprinkle lightly with finely chopped nut meats. pineapple tarts grate fresh pineapple or use pint canned shredded pineapple. add cup sugar, grated rind and juice of orange, the same of lemon. cook slowly until mixture thickens. turn into small shells. cover with meringue and place in oven to brown delicately. estelle c. austin. timbales cup flour, / cup milk, teaspoon sugar, teaspoon salt, egg, tablespoon olive oil. mix dry ingredients, add milk gradually and beaten egg, then add olive oil and fry in deep fat until crisp and bi on. invert on brown paper to drain. b. c. b. cook book cold pickle relish peck ripe tomatoes, chopped and drained; stalks celery, chopped fine; large green peppers, remove seeds and chop; cup green nasturtium seeds; large cup onions, chopped; scant / cup grated horseradish; scant / teacup salt; scant / teacup white nus- tard seed; scant / teacup black mustard seed; cup brown sugar; teaspoon cinnamon; teaspoon mace; small teaspoon ground black pepper; pour over quart good vinegar and bottle. mrs. julia murphy. mrs. m. s. olmstead. cold french relish peck half ripened tomatoes, cups chopped celery, onions and red peppers, chopped; pound ( and two-thirds cups) browni sugar; quarts hines' pickling vinegar; heaping tablespoons salt; tablespoons mustard seed; level tablespoons cinnamon; level tablespoon cloves; a little nutmeg if preferred. do not peel tomatoes, chop them and lay in a colander until the juice drains off. mix thoroughly. mrs. e. e. mcbroom. chowder pail green tomatoes, heads cabbage, large green peppers, all chopped rather fine; mix together and sprinkle pint salt over; let stand over night; drain in the morning and boil slowly in gallon of vinegar for hour; drain, take another gallon of vinegar, add / pound ground mustard, / pounds sugar, tablespoon cinnamon, / tablespoon allspice or cloves; boil, add the mixture, heat and can. mrs. charlotte dufield. chowder / bushel green tomatoes, peppers, onions, head cabbage; chop all fine and add pound salt; let stand over night; in the morn- ing squeeze out and cover with vinegar; cook slowly for hours; squeeze out again and add quart vinegar, pounds brown sugar, tablespoon black pepper, tablespoon cinnamon and allspice. stir all well and put aside for use. mrs. john tong. corn relish ears green sweet corn; heads cabbage; cups celery; onions; green peppers; red peppers; / cup salt; cups sugar; tablespoons coleman's mustard and quarts vinegar. cut corn cook book chili sauce large ripe tomatoes, green peppers, large onions, table- spoons salt, tablespoons brown sugar, teacups vinegar. chor peppers and onions very fine, peel tomatoes and cut very small; put all into kettle and boil hour. bottle, mrs. charlotte dufield. chili sauco peel and cut ripe tomatoes and large onions. remove seeds and membrane of green peppers and chop into bits. stir these ingredients together and add a cup of brown sugar, tablespoons salt, teaspoons each of powdered cloves, cinnamon and allspice, tablespoons ground ginger and a saltspoon of paprika. stir in quarts vinegar, put all in preserving kettle and cook at least hours after coming to a boil. when cold bottle and seal. may miuer. uncooked tomato catchup peck ripe tomatoes, peeled without calding, and chopped fine. add ! cups salt. let stand over night. in the morning drain. add cups chopped celery, cups onions, chopped, cups light brown sugar, red peppers (leave out the seed), tablespuor: pepper, pints good vinegar. seal tight in jars, mrs. l. j. young. poultry and game boston baked chicken -- cut a chicken into small pieces as for stewing; wash and dry; sprinkle with salt and dip each piece into melted butter, then coat with flour. put into kettle laying larger pieces in botton and chicken fat on top; pour over it / cups boiling water and over ti y. if chicken is young bake / hours. season to taste. mrs. t. b. wens. casserole of chickere young chicken, bay leaf, sprig parsley, snall carrot, a small piece of onion, cloves, / pint of stuck (of any nieat). place ingredients in deep porcelain dish (the chicken cut in pieces on top), add stock, teaspoon salt and little black pepper. (over dish tight, place in quick oven, bake / hours. serve in same dish in which it was baked. miss m. richards. creamed chicken add cups cold cooked chicken to the following sauce: table- spoons butter and tablespoons flour, blended; add to cups milk; add paprika and salt to taste. a small piece of mild grated cheese or green peppers may be added. cook chicken in sauce for or minutes and serve on buttered toast. ida blakeslee. chicken croquettes cup cold chicken chopped fine; same quantity fine bread ci uinbs, / cup mushrooms, cut in small pieces, small piece of onion grated, a little chopped parsley, / teaspoon salt, teaspoon pepper. make cream sauce of cup milk, tablespoon butter, tablespoon flour; when cold blend with the above ingredients, mold in small wine glasses and egg and crumb them. place in buttered pan and bake in good insert sprig of parsley in each and if desired serve with a rich cream sauce. mrs. a. w. wagner. oven. penny mite dressing for fowls for an or pound turkey, use pound loaf bread; remove crust and cut into pieces, place in suitable dish, pour tepid water over and let stand a minute; squeeze dry, season with salt, pepper, tablespoon sage, / cup melted butter and beaten egg, if you wish; work thoroughly together and fill fowl, a little milk may be added if necessary, penny mite, puddings . apple dumplings use brown sugar, butter and water, letting it boil until the con- sistency of a rich sirup. mix a rich biscuit dough, roll thin and cut in round pieces. cut apples and fill, adding a little cinnamon or rutmeg. put in the sirup while hot and bake about minutes. serve hot with the sirup for a sauce. mrs. c. h. donnelly. apple jack cup sugar, egg, tablespoon butter, cup milk and water, flour to make about like cake batter, teaspoons baking powder. place apples in the bottom of the basin with a little water and sugar, pour batter over and bake. serve with cream. p. m. s. sour milk bread pudding take dry bread and soak in sour milk or cream; add egg, teaspoon cinnamon, tablespoon sugar and teaspoon soda. if milk is used add a small piece of butter. mix and bake. raisins or currants may be added. sauce: cup sugar, good tablespoon butter, tablespoon flour; mix and add boiling water. boil until it thickens, flavor with vanilla or lemon. josie zimpelmann. boiled bread pudding quart bread crumbs soaked in cup hot milk until soft; add cup molasses, tablespoon melted butter, teaspoon soda, tea- spoon cinnamon, / teaspoon cloves, cup raisins and currants, cup sifted flour; steam hours; serve with sweet sance. mrs. gertie senger. bread pudding cups bread crumbs soaked in a little hot milk, pinch of salt, teaspoon cinnamon, cup sugar, yolk of eggs, / cup raisins: mix and pour over this cups milk; bake and then add the whites of eggs for frosting; put in oven for a few minutes to brown. mrs. geo. burger. cook book add egg ful butter, juice of / lemon, grated rind of i lemon. well beaten just before serving. mrs. r. j. beatty. plum pudding cup suet, chopped; cup molasses, cup sweet milk, cups flour, cup raisins, teaspoon soda. steam hours. mrs. a. r. murphy. dutch plum pudding lb. chopped suet, cup brown sugar, cup sour milk, tea- spoon cinnamon, / teaspoon nutmeg, a pinch cloves, teaspoon salt, / cup molasses, heaping teaspoon soda dissolved in hot water, cup raisins, cup currants, a small piece of citron, cup bread crumbs, well beaten eggs, flour enough to make like cake batter. steam to hours in lb. baking powder cans; put in hot oven a few minutes to dry. sauce: cup sugar, tablespoon cornstarch, cup butter; add boiling water and boil; flavor with sliced lemon or any other flavor. josie zimpelmann. suet plum pudding cup suet, chopped fine; cup cooking molasses; cup sour milk; cup raisins; / cups flour; egg; teaspoon cloves; tea- spoons cinnamon; teaspoon nutmeg; a little salt; teaspoon soda. steam hours and serve with any sweet sauce. mrs. m. haldeman. raspberry pudding drain can of preserved or canned raspberries and save liquor for the pudding sauce. make a rich biscuit dough; roll into a sheet / inch thick spread thickly with berries, sprinkle bits of butter over these and roll up the sheet of dough as you would a sheet of music. put into floured cloth and boil hours. add a little sugar to the raspberry liquor and boil up once. take pudding from cloth, lay on dish and pour steaming juice over it. agnes e. quinlan. suet pudding cup suet chopped, cup molasses, cup sweet milk, cups raisins, cups flour, teaspoon baking powder, teaspoon cinnamon, nutmeg and cloves. steam hours. jane donnelly. penny mite whipped cream sance cup powdered sugar, yolks of eggs beaten until smooth, fold in whites of eggs beaten stiff, add / pint of whipped cream. sed son with vanilla, jessie jewett pfeiffer.. cook book waldorf salad cups chopped apples, cup chopped celery, cup chopped nuts, salt. mix and serve with mayonnaise dressing, m, s, . grape salad pound tokay grapes, pound english walnuts, stalks celery. cut grapes into halves and remove seeds. cut nuts and celery into small pieces; mix all with salad dressing, mrs, clara sherman. pear salad arrange pears on salad plate, fill centers with cut celery and english walnuts mixed with mayonnaise dressing. garnish with lettuce leaves, penny mite. orange and fig salad cut oranges in halves, remove pulp, and place shells on ice to stiffen, cut fine cup figs and cup each dates and pineapple. add orange pulp, cup sugar, and mayonnaise dressing, and stuff shells, garnish with watercress or a maraschino cherry. penny mite, white fruit salad cup each seeded and halved white grapes, sliced bananas, diced apples, and diced pears. dress with boiled or mayonnaise dressing thiņned with whipped cream and serve on romaine, endive or lettuce, penny mite, soups stock in preparing stock, which is the basis of most soups, simply extract juices of meats and bones by long and gentle simmering. a shank or other meat bones, carcass of roast turkey or chicken, trimmings of roasts or steaks are all excellent to prepare stock. put in kettle and cover with cold water, add salt and boil gently several hours. remove all scum which rises and add water from time to time as the stock boils away. strain and set aside in an earthen jar. it will keep for several days. if you wish to use stock for perfectly elear soup, place it in a kettle after you have strained it and add well beaten eggs. stir and place on fire. as it boils remove the eggs which will rise; strain again. the stock will be clear. bean soup wash cups navy beans; add cups cold water and tea- spoon soda; let come to boil; drain and rinse; add pints hot water, pound salt pork cut fine and onion, chopped; boil until tender. strain into another kettle pressing as much of the pulp through as possible; add pints milk, tablespoons butter, salt and pepper and heat but do not boil. penny mite. beef bouillon cut pounds beef into small pieces, cook slowly in quarts water for about hours; strain through sieve, remove all fat and season with salt and pepper. jane donnelly. beef soup select shin of beef, cook slowly with about quarts cold water until tender; season with salt and pepper; boil hour; add potatoes, onion, carrot, chopped fine, and rice. strain or ser e with the vegetables as you like. adelaide pratt. ' .cool .cook book beef soup place shin of beef in quarts cold water and let boil slowly until it begins to get tender. add tablespoon salt, teaspoon pepper and boil / hour longer; then add tablespoons rice, potatoes, carrot, onions, stalks celery and cup spaghetti, chopped fine; boil / hour. remove bones. serve very hot either strained or with ingredients. a teaspoon summer savory may be added or season to taste. a bout / hours are required for making. estelle c. austin. clam soup wash and wipe clams; put in steamer with pint water to team. use liquor for soup. when shells open take clams out and cop fine. add butter, pint cream or milk, salt and pepper. adelaide pratt. jane donnelly. clam chowder pick over and drain quart clams, reserving clam juice for chowder. in bottom of large pot fry / pound salt pork, chopped fine. when crisp, add minced onions. when onion is light brown, add can tomatoes, potatoes peeled and cut in dice, allspice, cloves (tied in small bag), saltspoon cayenne pepper and quarts cold water. cover and cook hours. soak crackers in milk to cover. when chowder is done, add soaked crackers, clam liquor and clams chopped fine. stir well and cook / hour longer. remove spice bag before serving. mrs. henry schneider. corn soup fry slowly onions in tablespoons butter; add quart potatoes cut in cubes; cover with water and cook. when done add pint milk; let come to boil and add quart can corn. season to taste. will serve . mrs. h. d. mclaughlin. cream pea soup can peas, cups cuid water, cups milk, slice onion, tablespoons butter, tablespoons flour, / teaspoons salt, little pepper. drain peas from liquor, add cold water and cook slowly minutes; rub through sieve. scald milk with onion, remove onion and add peas to milk; thicken with butter and flour cooked to- gether; add salt and pepper, jessie jewett pfeiffer, penny mite delmonica potatoes medium-sized boiled or steamed potatoes, cups white sauce, cup grated cheese, cup crumbs. put a layer of sliced po- tatoes in greased baking dish; cover with / of white sauce and , cheese. repeat, making layers, cover with crumbs and bake / liour in moderate oven, o. r. b. hash brown potatoes chop large, raw, irish potatoes, fine; season with salt and pepper. put / tablespoons butter in spider and when hot put in potatoes, pressing them down on bottom of pan. do not stir them but cook minutes and then roll up like an omelet. garnish with parsley and serve. mrs, henry schneider. lyonnaise potatoes cut cold boiled potatoes into irregular shapes and for quart potatoes take tablespoon each of chopped onions and chopped parsley with tablespoons butter. fry onion in butter and when yellow add potatoes seasoned to taste with salt and pepper; stir with fork carefully so as not to break potatoes, and when hot add parslev. cook about minutes longer and serve hot in hot dish, p. b. p. potato soufflé select for baking, potatoes as near of size as possible; cut off each end; when baked, scoop out inside with spoon, being careful not to break skins. add to the potato, butter, salt and sufficient hot milk to make quite soft; beat till very light and smooth; fill skins with this and place on end in buttered pan on oven grate till browned on top. the potatoes will puff up considerably if sufficiently beaten. nice for breakfast or tea, p, b. p. rice and pimentoes small can pimentoes, cup rice, cup grated cheese, eggs, / cups milk, salt and pepper to taste. wash rice and boil in plenty of salted water; drain; add cheese, pimentoes, first having thum cut in small pieces, the eggs which have been well beaten, the milk and seasonings. turn into buttered dish and bake in moderate even minutes, l. c. b. penny mite for lifting the jars out at the end of the sterilization period, suitable lifters may be bought for a small sum. all glass jars must be tempered to avoid. danger of breakage. new rubbers should be used and must be dipped in boiling water and wiped well, vegetables must be fresh, sound and thoroughly cleaned. to insure complete success in cold pack canning each of the following steps are important and necessary; st., blanching; nd., cold dipping: rd., packing in hot clean containers; th., fastening the lid; th., sterilization; th., final sealing. . blanching is done by plunging the vegetables into boiling water or live steam for a short time, using a wire basket or cheese cloth to hold them, the blanching helps cleanse the product, loosens the skin of such products as tomatoes, beets, carrots, etc., reduces the bulk and renders vegetables more pliable for packing ili the time om blanching varies from to minutes as shown in time table below. . the cold dipping is done by plunging the blanched -calded product into clean cold water, cooling it rapidly, thus making it easier to handle and giving the finished product a better color and texture. cans. or . packing into hot jars. remove skins from such products as tomatoes, beets and carrots, cut corn off the cob, etc., pack into bot jars, add teaspoon salt to each quart can, fill with hot water to within inch of the top. . fasten the lid loosely on the jar, if a screw top is used put on the rubbers and top, screw tight and then back about turn. for a glass top jar, put on rubber and cover, bring the bail into place on top but leave the side clamp up. if the tops are too loose they may come off and allow water to seep into the can; if too tight, the air being forced out may blow the rubbers out in places. . sterilization. as soon as possible after packing place jars of packed food into canner filled with nearly boiling water to cover the jars not less than inch above top. the length of time for sterilization differs with various products. the time is counted when the water begins to boil and it must be kept boiling briskly during sterilization period. . . final sealing. at the end of the sterilization period, re- move the jars from water, seal tight, cool, and store in cool dark place, sick room . diet list liquid diet consists of: ܚܝܗ water of all kinds ginger ale egg lemonade egg orangeade broths eggnog cocoa buttermilk malted milk milk milk punch foft diet consists of: liquids of all kinds soups of all kinds milk toast gravy toast cereals custards plain puddings mashed or baked potatoes soft boiled or poached eggs stewed fruits baked apples oysters light diet consists of: most kinds of fish bacon chicken steak cook book sweetbreads quail squab scraped beef lamb chops such vegetables as may be permitted. apple and custard large apple, teaspoon cornstarch, tablespoon sugar, yolk of egg. pare and core apple, fill cavity with sugar, put little water in bottom of dish and bake. make custard of cup milk, sugar, cornstarch and egg. cook till thick, flavor to taste and pour around baked apple. use white for meringue. eat cold. barley water ounces peach barley, quarts boiling water. wash barley in cold water; add boiling water and boil hours or until reduced to quart. strain if desired and add lemon juice and sweeten to taste. for infants omit lemon. beef essence pound round beef cut in very small pieces; season with / salt spoon salt and salt spoon pepper; put in glass jar, seal tight, put in kettle of cold water, bring to boil, cooking slowly hours. beef tea pound round beef, quart warm water, salt spoon salt, salt spoon pepper. cut beef in very small pieces, removing all fat; put in an earthen vessel and cover with water; let stand hour; then simmer over slow fire until beef looks white. strain, season and serve hot. chocolate custard teaspoons chocolate, tablespoons milk, tablespoons rich milk, egg yolks, teaspoons sugar, pinch of salt. mix grated chocolate with milk, stir over fire until smooth; add rich milk, well beaten yolks, sugar and salt; pour into cup, set in pan of hot water and cook until custard is set. penny mite "rust, iron rust--oxalie acid in per cent solution of warm water, let stand five minutes and rinse in warm water. soot -on carpet may be swept up without trouble if salt is prinkled on. tannin-green nut shells-from white linen or cotton use javelle water or warm chlorine solution or concentrated solution of tartario acid, tar-use fresh lard, tea-see coffee, white spots from furniture dip a cloth in hot water nearly co the boiling point, place over the spot, remove quickly and rub over spot with a dry cloth, to clean brass-make a paste of salt and vinegar and apply with a flannel, burned sauce pans—boil strong soda water in it. boil solu- tion of chloride of lime in badly burned kettle. carafes—half fill with hot soap suds to which is added one tea- spoon of washing soda. put in newpaper torn into small pieces, let stand / hour, occasionally shaking. empty, rinse with cold water, drain and let dry inside. collars-apply solution of eau de javelle, bleach every four weeks to keep collars white. ceiling and walls—painted or enameled. put washing soda in water. cut glass—rinse in blueing water. copper boiler-apply with a woolen cloth putz pomade cream when boiler is warm. then polish. flat irons--that are rough or rusty. rub when hot with wax and then with salt. parafine paper may be used. griddles and waffle irons—rub with salt after washing to prevent sticking. ice boxes—wash thoroughly with soda water once a week. a small piece of charcoal kept in the box will absorb odors, penny mite at the end of a course, soiled dishes should be removed first, then the food, then clean dishes and finally the crumbs. all dishes belonging to a particular course should be removed at the end of the course. plates should never be piled on top of one another. the smaller dishes (bread-and-butter plates and side dishes) should be removed on the serving tray. the larger plates may be removed one at a time and an empty or service plate may be put in the place of each. if no empty or service plate is to be placed for the next course, two soiled plates may be removed at the same time, one in each hand. use of the serving tray the serving tray should be used for carrying all silver. it should also be used for small dishes, such as preserves, olives, sauces and for the creamer and sugar and the cups and saucers. in passing large dishes, such as plates, platters and tureens, use a folded napkin underneath the dishes instead of the tray. removing crumbs from the table for a table with a cloth, the crumb tray and scraper, or better a plate and folded napkin are used to remove the crumbs. a brush is not desirable for "crumbing” the table. for a table without a cloth, the folded napkin and plate are used. the table may he crumbed before and after the salad course or before the dessert crumbing may be omitted when there is no maid. course. use of finger bowls finger bowls are used after the fruit course of breakfast and at the end of a luncheon or dinner. they should be placed on the plates with a doily between the plate and the finger bowl. for breakfast the finger bowls and plates may be brought in first. the finger bowl and doily should be removed to the left so that the same plates may be used for the fruit course. for formal luncheon or dinner, finger bowls on doilies and plates are brought in, one at a time, when removing the main dish of the dessert. the finger bowls and doilies are then set aside and the plates used for bon-bons and nuts, which are passed on a tray. or, if desired, the finger bowls may be brought after the bonbons. in this case the finger bowl and plate are exchanged for the plate of the dessert course. an informal way is to pass finger bowls on plates and doilies before the dessert then the finger bowl and doily are set aside as at breakfast and the dessert served on the same plate. course. cook book suitable combinations for serving breakfast menus oranges oatmeal with sugar and cream (reamed potatoes pop-overs or fadges boiled ham coffee strawberries hominy with sugar and cream bacon and fried eggs baked potatoes rye muffins coffee grape fruit whea with sugar and ('ream lyonnaise potatoes twin mountain muffins beefsteak coffee penny mite dinner menus cream of celery soup roast beef franconia potatoes yorkshire pudding macaroni with cheese tomato and lettuce salad chocolate cream café noir ('ream of lima bean soup roast duck mashed sweet potatoes cauliflower au gratin rice croq ettes with currant jelly grapes pears crackers cheese café noir corn soup baked chicken with cream sauce baked sweet potatoes creamed cauliflower cranberry sauce chantilly tarts dressed lettuce café noir when you think thor - wash-day electric washer think thos thor thor washers thor ironers thor cleaners one year official thor service with each machine a. d. osborne hardware co. the winchester stors wilson's certified ham wand mdog dam ette and bacon tender juicy - appetizing the wrlson label prolecto your table ford sales and service fordson tractors farm implements accessories and supplies mobiloils goodyear tires sherburne motor co. the rexall store prescription specialists kodaks stationery toilet articles rubber goods surgical supplies the hoy pharmacy luman t. hoy raymond p. pfeiffer phone cass st. woodstock, ill. business opportunities read over the columns of business oppor- tunities and notice how many are open to the man who has not saved money. then decide to open a savings account today state bank of woodstock make this bank your business home when in doubt as to what to cook or bake, consult the penny mite cook book. when in doubt about a business tran- saction, consult a lawyer. v. s. lumley attorney at law. the cross shock absorber models made for all cars water proof dust proof mud proof patented dec. , makes riding comfortable and enjoyable cross manufacturing co. woodstock, illinois princess theatre the house of paramount and first national pictures if it's a paramount and first national it's the best show in town e. f. meyer feed store phone -w well fed poultry pays well. i sell good poultry feed. hall & eckert dealers in coal and coke benton street woodstock, illinois a. w. wagner furnaces, stoves, ranges leading hardware store of mchenry county d. b. nichols, plumber steam and hot water heating telephone -j woodstock, ill. quinlan & murphy insurance agency local agents for the strongest and best fire insurance companies the largest assortment of yard goods and ready-to-wear in mchenry county p. h. matthei the store that saves you money j. c. rushton & co. exclusive dealers in ferndell brand of goods, the finest that are packed known and giving satisfaction the world over. not how cheap but how good palace of sweets we make all kinds of ice cream, ices, and frappes per cent sanitary phone on the square conway bros., prop. if you burn soft goal try glendora cleanest burning fuel dacy lumber co. ferris & turner groceries and hardwari the store of quality, service and low prices phone woodstock, iii. buell & olmstead hay, grain and feed prompt service courteous treatment telephone slavin, eastman & pierce furniture and undÈrtaking telephone phones; woodstock, ill., office harvard, iii., hospital , res. n. l. seelye, m. d. practice limited to eye, ear, nose, and throat glasses fitted office hours: cottage hospital, haryard, : a. m. to : p. m. woodstock hotel bldg., : to : p. m., daily except sunday, monday, and friday. fri- day by appointment. farms in illinois, wisconsin, minnesota, s. dakota and v. dakota g. c. peter real estate and loans office phone ; resi. office in murphy block woodstock, illinois insure today—you may burn tonight d. f. quinlan benton st. tele. woodstock, ill. beverly theatre carefully selected photo plays j. t. mcsorley prop. phones: theatre ; resi. j woodstock, ill. what shall i get for dinner? it is the eternal question which every housewife must solve each day. you certainly can't go wrong if you serve our delicious wholesome, pure refreshing ice cream as an “after tap” our cream is made of pure cream, and in a most sani- tary manner. wholesale rates to churches, lodges, afternoon parties and social functions in general-get our prices before buying. candies made for all occasions. fine chocolates the chocolate shop main st. james g. chioles phone we strive to give you good goods at lowest prices square deals to all, and have but one price to everybody reduce the cost of living by trading at belcher bros. department store a meal well served often results in a compliment to the cook m. schwabe jeweler silverware, cut glass and china correct apparel for men schroeder bros. benton street my wheels are always turning for business chris hanson pop corn wagon garry r. austin cash grocery the biggest little grocery in woodstock amos rogers cash and carry market carry your meat and save money main st. you'll like merco flavors-vanilla, orange, lemon and almond for cakes, puddings, ice creams and all desserts. for sale at stone's drug store buy your traveling luggage at gus carlson's bartelt & forrest furnaces, electric washers and paints phone -j woodstock, ni. dr., a. b. king physician and surgeon office, woodstock hotel bldg. tele. office , resi. -m joslyn & joslyn lawyers office in joslyn block woodstock, ill. phone merwin & jensen horseshoeing and repairing oxy-acetylene welding and cutting when cooking think of tone's hoe tore for ervice tyle atisfaction cass and main sts, phone -r acute, chronic and nervous diseases office tele. harvard m office tele. woodstock j resi. tele. woodstock r dr. r. e. van hise chiropractic physician licensed by state board of health woodstock office harvard office mon., wed., fri. tues., thurs., sat. a. m. to p. m. a. m. to : p. m. daily evenings to : p. m. walk a block and save a dollar at the co-operative grocery store prices and quality always right w. a. lewis, manager the davis variety store is where you get your bargains come and see w. h. hobbs dealer in sewing machines, vacuum cleaners and washing machines. repairing a specialty phone -j benton st. eat federal bread-birthday, party and wedding cakes a specialty. let us supply your wants. federal bakery matt hoesley, prop. the misses donnelly millinery and notions woodstock, illinois ernest ries plumbing and gas fitting - steam and hot water heating estimates cheerfully furnished on application cass street phone -w woodstock, ill. send it to the wardrobe cleaners and tailors woodstock, illinois john j. stafford & son furniture and undertaking mrs. h. g. stafford, lady assistant phones: store ; night -w and -r ambulance service farmers exchange state bank the same strong old institution s gift of cookery penny mite book pe virginia bartlett ; ? gift ofi cookery penny mite pe соое. book virginia bartlett \n！« ſº '： * *（\||} }>& |}}}ğß · Šq|- $//////c/d church wilkinsburg, r. j. reed issionary first presbyterian iſ， m sº， ~~~~ * wf | % |-------- - - - - - - - （ ） -------- |- |- ： ： ~ * - i - -_ _j x c& | * – º “to make and inspire the home is woman’s high prerogative qz. ºvº \º-vº wº- - wºº- †|ore and more we are convinced that digestion is one of the great secrets . . | and happiness, and that character, virtue and all moral *"... . . affected by soups, meats and palatable desserts. the home is the * ..". . . society and the state, and so home making is after a the highest of a ..". best the real masterpiece of every woman. it is an incontrovertible fact t ". t and food for any family, is that which is prepared in the home. the . º ..". restaurants when they wish to make a particularly strong claim for ". ". o º, the advertise, “home cooked meals.” º ". ... º power of every mother to raise a family or red-c ". ..". children less fortunate. im. who will have .."º". or adults for that matter, sufficiently ..". necessary for work and life. poor food ..". physical, as . as mental growth, and there can be no progress when good food is absent. “what you are tomorrow depends upon what you eat today” [ ] + e-ce ºwner-knure o))) sº u/ breat & butter plate war-tº- g-lass low decoration weo-e-taºu-e carver-g cloth servº-o- spoor- (c) dashes - bi-neº kºurt o ! (o messent tº ed= dawren foºk --- salt g serving perreº () sºooº- - bae-ty a surrºº plate * our dry cleaning is superior to others. the woman who cooks and bakes relies on us to º do her dry cleaning. do you have our service in your home? you should because it pays. homewood ave. highland westinghouse avenue valley penn ave. servus co. penhurst cleaners hay street penhurst dyer's cl ug earners dinner foº- en-tree z - for-º- salad // foak napkin º entº ee knif-e soup spoon s poon water c ss bºb spoor. gla butter c=) plate after dinner co-fee spoon ~, n dinner knife cocktail fork [ ] special menus washington's birthday cherry cocktail o ves salted nuts oyster bisque fried chicken cream gravy french peas sweet potatoes (southern style) white grape salad beaten biscuit washington pie fruit cake fruit punch coffee child's birthday supper egg balls rolled in tissue paper chopped chicken sandwiches plain bread and butter sandwiches tiny sponge cakes ice cream wafers mints salted almonds cocoa thanksgiving dinner cream of tomato soup crackers roast turkey or chicken gravy and giblet dressing cranberry jelly candied sweet potatoes mashed white turnips pickles and olives waldorf salad plum pudding pumpkin pie coffee nuts - menu for home wedding julienne soup chicken a la king duchess potatoes peas olives rolls lobster salad cheese straws mint ice macaroons coffee girls’ lunch orange biscuit butter scotch cookies cocoa coffee butter june luncheon tomato bouillon crisp wafers icicle radishes cranberry jelly rolls chicken patties peas sliced cucumbers pineapple dessert angel food cake coffee iced tea christmas dinner fruit cocktail celery roast turkey or goose oyster stuffing mashed potatoes string beans baked squash stuffed tomato salad fruit cake coffee olives gravy mince pie candy young ladies' lunch chicken sandwiches olives and sweet pickles pineapple sherbet white cake orange punch - st. patrick's day lunch murphy's with emeralds (peas) brown bread sandwiches ice cream (shamrock) cake shamrock punch mint punch coffee tea “now good digestion wait on appetite, and health on both.” caviar canapes to a russian caviar, add half as much lemon juice. spread on toast and garnish with stuffed olives or pickles. sift over with riced hard boiled eggs. dot with pearl onions. chicken canapes sprinkle mustard over buttered toast and cover with minced chicken. garnish with stuffed olives, capers or minced truffle. lobster canapes cut bread in circular pieces and saute in butter. soften finely chopped, well seasoned lobster meat to a paste with creamed butter and worcestershire sauce. make mounds of this mixture on the rounds of bread and garnish with olives. cheese canapes one cup grated cheese to six slices bread. salt and pepper to taste. sprinkle cheese over bread cut in any shape desired. toast until cheese is melted. serve hot. tomato and bacon canapes cut bread in circular pieces. toast and butter. place a layer of sliced tomatoes and strips of fried bacon on each piece. spread with a little mayonnaise and garnish with cross strips of red and green peppers. sardine canapes shape slices of bread with a circular fluted cutter, saute in butter and spread each piece with sardine butter which is made by mashing the sardines with a fork and mixing with creamed butter. season with lemon juice and cayenne. garnish each canape with finely chopped egg white and tiny shreds of pimento. in the center of each put half of a stuffed olive. [ ] good menus for breakfast elbow macaroni and eggs toast coffee luncheon spaghetti with oysters stuffed onions french cauliflower coffee dinner spaghetti chicken livers and mushrooms corn fritters spinach egg noodle pudding breakfast egg noodles with prunes ginger biscuits coffee luncheon egg noodle soup spaghetti with tuna fish lettuce chocolate layer cake tea dinner noodles, sausages and sauerkraut lettuce hearts with chiffonade dressing elbow macaroni apple pudding coffee winter breakfast spaghetti with sausage and fried apples breakfast muffins milk luncheon macaroni with bird's nest lima beans mashed turnips plain sugar cookies coffee dinner planked steak spaghetti deviled tomato cauliflower souffle mince pie coffee breakfast bananas with lemon juice cereal egg noodle pie coffee luncheon elbow macaroni kidney and cheese spinach mock chicken pie coffee dinner pea soup lettuce with russian dressing spaghetti a la ohio fricasseed veal cottage pudding tea [ ] o c rºt a s “take a gill of forebearance, a pinch of submission, twelve ounces of patience, a handful of grace. mia well with the milk of human kindness and serve with a radiant smile.” frozen fruit cocktail any group of fruits containing sufficient liquid may be used for frozen cocktails. be sure that they are not too sweet and that a little lemon juice is added according to taste. bits of fruit, which can be used for this purpose, often accumulate in any household—such as part of a grapefruit, half an orange, a piece of canned pineapple, half of a canned pear, some diced apples, a few berries. if there is not sufficient accompanying liquid, make a thin syrup by boiling a cupful of water and a quarter cupful of sugar for five minutes. this should be chilled, then combined with the fruit. if canned peaches or pears are used, especially those put up on a heavy syrup, the amount of sugar should be decreased. the cream should be whipped before adding to the mixture. the mixture should be stirred every twenty minutes until it holds its shape. increasing the lemon juice to two or three tablespoons improves the flavor when canned peaches are used. suitable combinations are: . strawberries, diced oranges, diced pineapple and sugar syrup. . diced pineapples, sliced peaches, sliced pears, sliced apricots, stoned cherries and sugar syrup. grapefruit and pineapple cup six slices canned pineapple diced, granulated sugar, two large grape fruit, one table- spoon lemon juice four tablespoons minced cocktail cherries. prepare grape fruit and cut in small pieces. sweeten to taste, add other ingredients and let stand in a cold place to chill. serve in glass cups set on doily-covered plates and garnish each portion with an extra cherry. oyster cocktail (serve six persons) one-half dozen small oysters for each cocktail. mix well one tablespoon grated horse- radish, one tablespoon vinegar, two tablespoons lemon juice, one tablespoon worcestershire sauce, four tablespoons tomato catsup, one teaspoon salt, four drops tobasco sauce. chill thoroughly and pour one and one-half table spoon of mixture over each cocktail. crab flake, cocktail for six cocktails allow one pint canned crabflakes. for the sauce mix together one tea- spoon salt, one-fourth teaspoon pepper, one teaspoon minced parsley, one teaspoon olive oil, one teaspoon worcestershire sauce, one-half teaspoon mustard, two and one-half tablespoons vinegar, one-half cup tomato catsup. combine with the flakes and chill. if desired, green peppers may be hollowed to form individual cups in which the sauce may be served, the crab flakes being disposed around it on heart leaves of lettuce. shrimp cocktail mix together the strained juice of one-half lemon, one-half teaspoon vinegar, eight drops tobasco sauce, one-half teaspoon horseradish, one-half teaspoon tomato catsup. add eight ounces of shrimp and serve in chilled cocktail glasses. [ ] household notes metal that is wrapped in wax paper will not rust. six cloves added to vegetable soup will give it a new and delicious flavor. after cleaning celery rinse again with a little lemon juice in water to pre- vent discoloration. two parts of pork fat to one of beef fat form an excellent mixture in which to fry doughnuts. a slice of ham fried in its own fat will be far more juicy and tender if fried in a covered pan. to keep rugs from slipping cut a triangle of rubber sheeting to fit each corner and sew it firmly in place. placing silver in a pan of sour milk for a few hours will polish it without any expendi- ture of elbow grease. to make beef more tender and improve the flavor soak for an hour in one quart of water and one tablespoon of vinegar. º to be assured of the best milk phone or write an order wilkinsburg dairy company phone pennhurst trenton ave. “one morning in the garden bed, the onions and the carrots said unto the parsley group, ‘o, when shall we three meet again, in thunder, lightning or in rain? ‘alas,” replied in tones of pain, > * > the parsley—‘in the soup. vegftable soup one-quarter head cabbage, three large onions, one turnip, three large potatoes, two tablespoons cooked beans. boil all together till tender. pour off all water, then add one gallon of stock. add tomatoes if desired. tomato soup put on soup bone early to boil. have two quarts of liquor on the bone. when done, remove the bone from kettle; put one can tomatoes through a sieve; add to the liquor; then immediately add one-half teaspoon soda, a small lump of butter, one tablespoon sugar, one heaping tablespoon of flour mixed with one-half cup of cream or milk. salt and pepper to taste. after flour is in, let boil up three times and serve. cream of tomato soup one quart can tomatoes, one tablespoon sugar, two medium sized onions, pinch baking soda. season to taste. cook thoroughly the tomatoes, onions, sugar and seasoning. make a cream sauce by rubbing butter and flour into smooth paste and add scalding milk. stir until smooth and rather thick over slow fire. to the tomato mixture add the pinch of soda and as it sizzles, rub through the sieve into the cream sauce, stirring until smooth. allow to come to boil. season. serve with croutons. turkey bone soup after a roasted turkey has been served, a portion of the meat still adheres to the bones. if there is three-fourths of a cupful or more, cut off carefully and reserve for force meat balls. break the bones apart and with dressing still adhering to them, put into a soup kettle with two quarts of water, a tablespoon of salt, one-half pod red pepper broken into pieces, three medium sized potatoes and two small onions, all sliced. if dinner hour is one o'clock or twelve, the kettle should be over the fire before eight in the morning, or if dinner is at six in the evening, it should be on by o'clock. let it boil slowly but constantly until half an hour before dinner, lift out bones, skim off fat, strain through colander and return to kettle. there will now be but little more than a quart of soup. if more than this is desired, add a pint of hot milk or milk and cream together; but it is very nice without this addition even though a little more water is added. have ready in tureen a tablespoon of parsley cut fine, pour in soup and send to table. serve with buttered toast. cream of celery soup use for this soup one quart of chicken or veal broth and about one quart of milk. take one-half cup of rice, rinse it in cold water and put it in a thick saucepan with one pint of milk and one teaspoon of salt; add to the rice one head of celery (grated), and more milk or a little water; let them simmer until tender and rub through a sieve with a potato masher, adding more milk if necessary. return to the fire and add the stock. if this does not dilute the soup to a creamy consistency, add a little milk. then add white pepper and serve at o ce. [ ] bouillon four pounds beef from middle or round, two pounds bone, two quarts cold water, salt, pepper, mixed herbs. cut meat and bones in small pieces; put in kettle with water, and sim- mer five hours. keep at least three pints of liquor on the meat, strain, remove the fat and if more seasoning is desired, add a little celery salt, a tablespoon of lemon juice, and salt and pepper to taste. to clear, take the white of one egg and the shell broken into bits. strain through a sieve and a napkin wet with hot water. serve in cups. green corn soup take corn that is a little old for the table, run a sharp knife down each row of kernels, then scrape out the pulp with back of knife, leaving the hull on cob. use enough corn to make one pint of pulp. put the cobs on to boil in enough cold water to cover them; boil thirty minutes; strain. there should be a pint of water left after straining. put on to boil again, add the pulp; cook fifteen minutes, adding salt, pepper and a little sugar; then add one pint of hot milk or cream thickened with one teaspoon of flour, cooked with one table- spoon of butter. boil five minutes and serve at once. celery soup one shank of beef, one large bunch celery, one cup cream, a little flour. make a rich broth of the meat. skim off all fat as it rises. when ready take up the meat and thicken broth with one or two tablespoons flour smothered in a little cold water. have the celery cut fine and boil it in the soup till tender, then add the cream, salt and pepper to taste. spanish bean soup chop one large onion, three pods garlic, one small piece ham (one-half pound), one small green pepper, two spanish sausages cut in small pieces (canned sausage). all of these fried in lard or olive oil, after which add one quart water, two large irish potatoes (cut small). cook twenty minutes. into this put one can garvansos and continue to cook slowly for one hour. season, salt and pepper to taste. the garvansos may be bought at any spanish store. | ] garnishing dishes inexpensive ways of adding beauty to the dining table articles used for garnishing beets croutons watercress bacon olives rice fancy skewers vegetables pickles parsley hard boiled eggs celery lemons lettuce paper frills jelly nothing is better for adding color to the garnishment of dishes than hard-boiled eggs. they should be boiled very hard. chop the white separately and rub the yolk through a wire sieve to form a yellow feathery powder. prepared thus the egg may be used for trac- ing designs over salads. chopped beets or sliced beets stamped with vegetable cutters into fancy shapes, give you a fine, deep red; chopped olives a beautiful green; chopped carrots a nice orange; truffles thinly sliced or stamped out with tiny cutters into crescents, stars, diamonds or dice, a good black; lobster color, washed, dried and rubbed through a fine sieve, a beauti- ful pink; and parsley, a brilliant green. to this list ham, chicken or calves’ liver, celery, onion, or blanched almonds, chopped fine, cucumber pickles used in slices, cut in fancy shapes, arranged in lines or little heaps, provide the decorator with more colors and variety. small slices of potato dried in butter, arranged in circles around a dish is pretty, and every one knows the decorative effect of sliced tomatoes. to decorate a dish beautifully use neatly rounded rice croquettes with jelly—made thus: wash one-half cup rice, and add one-half cup boiling water to which has been added one- half teaspoon salt. cover, and steam, until rice has absorbed water; then add one cup scalded milk, stir lightly with a fork, cover, and steam until rice is soft. remove from fire, add one tablespoon butter and yolks of two eggs. spread on a shallow plate to cool. shape into croquettes, roll in crumbs, then shape in the form of boats. dip in egg, again in crumbs, fry in deep fat, and drain on brown paper. arrange on a hot serving dish, put cubes of currant jelly on each, and garnish with parsley. serve with roast lamb. croutons of bread are very effective used on meat dishes, creamed mixtures and eggs cooked in various ways. these are little crusts, known in good old colonial days as sippets. the bread is first toasted, then cut into crescents, stars, lozenges, dice, circles, squares, or triangles, and fried in boiling butter, a light golden brown. c. f. ward real estate - insurance - mortgages notary public office of wilkinsburg savings and builders loan association wood street second floor phone pennhurst •+ [ ] “may the joys of today be those of tomorrow, the goblet of life holds no days of sorrow.” —foreman. boiled coffee measure coffee, which should be ground medium, allowing two tablespoons for each cup of cold water. add to the grounds one-half cup of the cold water, a little of the white of one egg and crushed egg shell. turn into coffee pot, pour in rest of cold water and boil three minutes. let stand on the back of the stove for ten minutes and serve. percolated coffee place grounds (medium ground) in proper compartment, allowing two tablespoons for each cup of boiling water. pour boiling water in proper amount in bottom of percolator and let percolate about seven minutes. remove strainer with grounds and serve. drip coffee have coffee pot hot before making the coffee. for drip coffee the coffee should be ground exceedingly fine. place grounds in the proper compartment, allowing two table- spoons for each cup of boiling water. pour boiling water over grounds and allow to drip through. remove the coffee grounds container, cover pot and serve at once. in case cloth bag is used for grounds, let bag stand in cold water each time after washing. tea scald teapot with boiling water. add tea, allowing two teaspoons tea or one or two tea bags for each pint of boiling water, and pour over it the boiling water. let stand where it will keep warm from three to five minutes. breakfast cocoa mix one heaping teaspoon cocoa and one of sugar and a few grains of salt, add little hot water and let boil five minutes, add milk and heat to boiling point. serve with generous spoon of marshmallow creme. grape juice nine pounds grapes, cover with water, let boil until thoroughly done. strain juice and add three pounds sugar, let boil twenty minutes and bottle. lemonade juice twelve lemons, grate rind of six lemons and add to the juice, let stand over night. make a thick syrup with six cups of sugar with as little water as possible. when cold add lemon juice and put in a can making it air tight. use one teaspoonful to a glass of water; will keep a long time in a cool place. syrup may be used in cakes, custards and puddings. orangeade boil two cups sugar and two cups water until a rich syrup is formed, add one-third cup lemon juice, one cup orange juice and two oranges sliced. dilute with ice water. fruit punch juice of seven lemons, juice of three oranges, one cup of pineapple juice, one-half cup of prune juice, one cup sugar, syrup, two cups of strawberry syrup, one pint of tea, three pints of water, more water may be added. fruit punch four cups sugar, one box strawberries, eight cups water, four bananas cut in slices, two quarts apollinaris, juice three lemons, one shredded pineapple, juice six oranges, one cup fruit juice. boil sugar and water five minutes; add fruit, ice, apollinaris, and water to make the punch right strength. one cup maraschino cherries may be added. [ ] sauces for with roast beef, grated horseradish. with roast veal, tomato or horseradish sauce. roast mutton, currant jelly. roast pork, apple sauce. roast lamb, mint sauce. roast turkey, chestnut dressing, cran- berry jelly. roast venison, black currant jelly or grape jelly. roast goose, tart apple sauce. roast quail, currant jelly, celery sauce. roast canvasback duck, apple bread, black currant jelly. roast chicken, bread sauce. fried chicken, cream gravy, corn frit- ters. roast duck, orange salad. roast ptarmigan, bread sauce. cold boiled tongue, sauce tartare or olives stuffed with peppers. veal sausage, tomato parmesan cheese. pork sausage, tart apple sauce or fried apples. frizzled beef, horseradish. pork croquettes, tomato sauce. corned beef, mustard. sweetbread cutlet, sauce bechamel. sauce, grated meats reed birds, fried hominy, white celery. lobster cutlet, sauce tartare. cold boiled fish, sauce piquant. broiled steak, maitre d'hotel butter or mushrooms. tripe, fried bacon and apple rings. broiled fresh mackerel, stewed goose- berries. fresh salmon, cream sauce and green peas. cream sauce with sweetbreads. orange salad with roast chicken. celery sauce with quail. stuffed olives with fish balls. horseradish sauce with boiled beef. horseradish and fried onions with liver. french dressing with sardines. mint sauce with lamb. yorkshire pudding with roast beef. hard-boiled eggs and parsley with boiled salmon. cream gravy, strawberry preserves with fried chicken. oyster dressing for turkey. celery and onion dressing with roast duck. tart grape jelly with canvasback duck. currant jelly with roast goose. cucumber catsup with corned beef. + phone p.e. evenings call pe. -r john s. sheekey meats, fish and poultry butter and eggs we deliver rebecca wilkinsburg, pa. we press, steam, dye and clean we alter and repair the work we do just looks like new so let us be your tailor too m. w. knee, tailor franklin ave., cor. center wilkinsburg, pa. penhurst we call and deliver [ ] c)|eats ~ oultrud amo/ cy.zzłżcey “some hae meat that canna eat, and some would eat that want it; but we hae meat and we can eat, so let the lord be thanket.” —robert burns. a few necessary hints all salt meat should be put in cold water, then the salt may be extracted while cook- ing. fresh meat which is boiled should come briskly to the cooking point, then simmer gently. fast boiling toughens meat. for making soup cover the meat with cold water and cook slowly. in boiling meat, if more water is needed, add that which is hot. the more gradual it boils, the more tender it will become. allow twenty minutes for each pound of fresh meat. when meat is tender set back on stove and let it stand in its liquor until ready to serve. use if possible a covered roaster for cooking any sort of meat, the result is much more savory roast and less shrinkage. when boiled meat is to be served cold, it should be turned into an earthen jar covered with its liquor. meats that are boiled should not be salted until they are two-thirds done. the juiciness of roasts and steaks depends largely on cooking. the natural juices of the meat must be kept in, so the ends of the muscle fibers which hold the juices are seared first by intense heat. then a lower heat is applied to penetrat the center without burning the outside. roasting for the roast the oven should be about degrees f. for the first ten or fifteen min- utes, the roasting pan should not hold more than a few spoons of water. then the heat is reduced to about degrees f., and if the fat which melts into the pan is not sufficient for basting, a little water may be added. the time varies from ten to twenty minutes a pound, according to the size of the roast, whether it is served rare or well done, and with the kind of meat. (pork and lamb and veal should be cooked thoroughly.) broiling broiling is an application of the same principle whether the steak is placed on the rack of a broiling pan and put under the flame, or pan brolied on top of the stove. first the object is to sear the outside with intense heat, then to let a gentler heat penetrate the center. frequent turnings in both cases are necessary, but especially in pan broiling, and only enough fat to prevent sticking should be used. the gravy is made by melting seasoned butter on top of the meat. stewing stewing is a hybrid method. some of the flavor is desired for a good rich gravy, and some must be left in the meat. hence the best stews are made by a combination procedure. first sear the small pieces of meat by pan broiling. add hot water to this and boil for five minutes, then turn into a double boiler to simmer until the meat is tender. pot roast of beef one rump roast, two small onions, two carrots, pepper and salt. have bone taken from roast. sear quickly on both sides in heated pot. add other ingredients, putting two cloves in each onion. pour boiling water over to nearly cover the meat. cover pot tightly and let water come to a hard boil, then simmer for several hours. strain the gravy, taking off all fat, brown one-half teaspoon sugar, pour on gravy and thicken with flour. pour over meat and serve with carrots around meat. [ ] swiss steak buy thick piece of round steak and have it pounded with cleaver. pound flour and salt into it. put in roaster with water over it and let bake slowly for two hours. baked round steak two pounds round steak one inch thick, one-half cup flour, salt, pepper, two tablespoons butter, one pint water, one-half pint milk. melt butter in pan. dredge meat with flour to which butter and salt have been added. brown quickly on both sides. put meat in baking pan. brown rest of flour in butter left in pan. add water and milk. let it come to boil. then pour over meat and bake two hours in slow oven. an onion may be cooked in the butter to flavor. round steak with tomatoes pound steak and flour. salt and pepper. fry in hot grease until brown. pour can of tomatoes over meat and let simmer until tender and tomatoes are cooked down. steak a la bordelaise have steak cut from one and one-half to two inches thick. any cut of steak may be used. the first cut of the round is good. cut through the connective tissue in several places around the edges, so the steak will not curl while cooking. sear in a hot pan on both sides, then pour over it two tablespoons of worcestershire sauce, dot plentifully with butter, season with salt and pepper, then cover with a layer of sliced onions, then a layer of sliced green peppers, then a layer of sliced or canned tomatoes. cover closely and place in a hot oven for ten minutes. then lower the temperature of the oven and cook slowly for one hour. no basting is required if the meat is closely covered. pour the liquor in the pan over the meat before serving and garnish with parsley. flank steak score steak, flour and brown in hot skillet as though to fry. cover with water when steak is sufficiently browned and cook in oven or top of stove. when almost tender put in pint of tomatoes, one medium sized onion, let cook until done and tomatoes and onions form a sauce. salt and pepper to taste. [ ] veal loaf two and one-half pounds veal, one-half pound ham, one-half pound salt pork, one cup bread crumbs, two eggs, one-fourth teaspoon ground cloves, one-half teaspoon pepper, one- half teaspoon allspice, one-half teaspoon sage, one chopped onion, one and one-half tea- spoon salt. parboil veal for fifteen minutes. chop the veal, ham and salt pork together. add the bread crumbs and seasoning, then the eggs well beaten. mix well, and put in a baking dish. dot top with butter and brush with egg. place dish in a pan of hot water, and bake in moderate oven for two and a half hours, basting frequently with a little beef-stock. serve hot with a brown gravy or tomato sauce. may be served cold with salad. braised beef four pounds bottom round, larded, six carrots, six onions, one cup water, one-fourth cup vinegar, one-fourth teaspoon of allspice, one-fourth teaspoon white pepper, one-fourth teaspoon cloves, one-fourth teaspoon of ginger, two teaspoons salt, one-half cup of sherry. rub all the spices and seasoning well into the beef. pour the vinegar over it, and let it stand over night. next day cut up the carrots and onions, and place them in the bottom of the roasting pan. roll beef in flour and place it on top of the vegetables. put a small piece of pork in the pan. place the pan in a moderate oven and roast for about half an hour. then add the water and cook very slowly for three hours. baste every few minutes while cooking. pour sherry over the meat just before serving. ham and veal loaf two pounds veal, one pound ham (ground), two eggs, one-half cup cracker crumbs, two tablespoons cream, a little pepper, a little nutmeg. mix all together and steam in pound baking powder cans about two and one-half hours. leg of lamb cut skin and part of fat off of the lamb, rub salt and flour into it. put about one inch of water in roaster and bake one hour to the pound. serve with mint sauce. sour meat - cut up left overs from soup or boiled dinner. put large tablespoon flour and butter size of egg in pan and brown. add water, sugar, one tablespoon vinegar, two tablespoons onion, salt, pepper. put with meat and cook slowly for a short time. meat pie cook meat and potatoes. cut meat into small pieces and put layer in bottom of casserole. slice potatoes and put in a layer over meat. make gravy out of broth and pour over it. cover with thick layer of short biscuit dough. put in hot oven and turn down the fire and bake slowly. tongue ongu boil in salt water until tender (veal tongue—two hours). remove skin and place in sauce pan with one cup water, one-half cup vinegar, three tablespoons sugar, and boil until it all evaporates. sweet breads wash and let stand in cold water and salt to draw out blood. soak twenty minutes in cold water to which is added vinegar, salt and lemon juice. boil in same until tender. dip in eggs and crumbs and fry. chilicon carne brown one-half bermuda onion in bacon grease, add one pound round steak ground. let cook until brown. add one can tomato soup, one can kidney beans, celery which has been cooked until tender, one teaspoon chili powder. cook slowly about thirty minutes. smothered beef steak three pounds round steak, one tablespoon of lard, two tablespoons flour, pepper and salt to taste. beat the steak well with rolling pin or beef hammer, adding the flour as you beat. put a tablespoon of lard in the skillet when it is very hot, place in the steak which has been well seasoned with salt and pepper. keep the skillet very hot until the meat is browned on both sides, cook in this way for a few minutes, then add one pint of boiling water, which will be sufficient to cover meat, cover closely. set the skillet on back of stove to simmer very gently for about one hour or until done. [ ] % % % for serving people pounds of coffee. gallons of milk. pounds of meat. pounds of potatoes. no. cans of peas gallons of soup. pounds butter. loaves of bread—long loaves. pounds of olives. heads of lettuce. ears of corn on the cob. cantaloupes. ribs of beef (raw). pounds of beef tenderloin (filet mignon). pounds boiled boneless ham. pounds smoked ham. pounds cheese — brick, swiss or american. gallons ice cream (brick), cutting cuts to a quart brick. pounds bass, v fish to each person. pounds jack salmon. rolls, one roll to each person. average sized cakes. average size pies. spring chickens, serving Ø fowl to one perso . for escalloped oysters, four gallons of oysters, eight pounds of crackers and four pounds of buter. for chicken pie, use fifteen chickens. for hash, twelve pounds of corned beef, with double the quantity of potatoes. one pound of coffee makes cups of coffee. with any two of these allow ten dozen biscuits, five pounds of butter, fifteen pounds of ham before cooking, six quarts of cabbage salad, three pounds of cheese, one hundred doughnuts, four loaves of white cake, four loaves of dark cake and four of layer. two gallons of el merito ice cream. good things to eat good clothes to wear both very important items in the life of a happy american man. —a man can be won through his stomach—but he still requires clothes that are proper and becoming after he is won. you furnish the food — we can take care of his clothes. j. d. fluide co. wood at south wilkinsburg, pa. +- º cºe standard cleaning & dyeing co. $ men's suits and overcoats cleaned and pressed ladies’ plain silk dresses cleaned and pressed, $ . $ new plant and modern machinery enables one day service rebecca avenue phone penhurst º —º- suggestions break baked potatoes open a little way when they are done to keep them from being soggy; grease potato before baking. always cook cabbage and onions without lid, this will keep the odor from going through house. don't add salt to vegetables inclined to be tough until after they are cooked. leave cover off kettle after potatoes are cooked and drained to make them mealy. wash rice well before cooking, this will make grains separate when cooked. to test rice rub between fingers; if it mashes it is ready to season. to keep tomatoes from curdling: ( ) use a little soda. ( ) add tomatoes to milk. tomato baskets four firm, red tomatoes, one large, green pepper, one can asparagus tips, salad dress- ing. cut the peppers into slices crosswise, to form one-fourth inch rings. scald tomatoes, peel, chill and cut in half crosswise. place on lettuce leaves, with the cut side up. lay four or five asparagus tips side by side in center of each tomato half. cut pepper rings at one end and lay across the top of asparagus to meet the sides of the tomato thus forming a handle to the tomato basket. serve ice cold with french dressing. serves eight people. sugar potatoes or candied yams six sweet potatoes, one cup white sugar, one-fourth cup water, one teaspoon butter. parboil, peel and cut the potatoes in quarter inch slices. cook the other ingredients to form a syrup. place the slices of potato in the syrup and simmer gently for an hour, then let the syrup boil away until it is almost dry. serve with meats. baked asparagus wash asparagus and cut away the tough ends. boil until tender but firm. drain off water and arrange in an oval casserole with the tips of the asparagus all together. pour cheese sauce over them and sprinkle cracker crumbs on top. bake in hot oven until the crumbs are brown. mustard pickles one quart small round onions, one large cauliflower, cut up one small head of cabbage, chopped, one pint chopped large cucumbers, one quart small cucumbers, one quart chopped onions, two large red peppers, cut into small pieces, two large green peppers. soak the small onions, cauliflower, and cabbage overnight in enough strongly salted water to cover. sprinkle salt over the chopped cucumbers, onions and peppers, and let them stand over- night. in the morning drain off all the water. use the following mustard dressing for the pickles: two quarts cider vinegar, three- fourths cup mustard, one cup flour, two cups dark brown sugar. mix all the above ingredients together. put them in a deep sauce pan. let them come to a boil, and boil until thick and smooth. then add the pickles, and cook for twenty minutes longer. while still hot, put the pickles into sterilized glass jars and seal. tomato chow-chow twelve green tomatoes, large onions, twelve green peppers, one tablespoon ground cloves, one-half cup mustard, two pounds sugar, one cup salt, eight tablespoons ground cinnamon, one tablespoon ground allspice, one tablespoon black pepper, one cup grated horse-radish, two quarts vinegar. chop up the tomatoes, onions and green peppers. cover them with salt, and let them stand all night. in the morning drain off the brine. cover with vinegar. boil for one hour. drain off the liquid, and pack the vegetables in sterilized jars. put all the remaining ingredients into a saucepan, and let them come to a boil. when boiling hot, pour into the jars over the vegetables and seal. pepper and cabbage relish six large green peppers, two large red peppers, one large solid head white cabbage, two and one-fourth tablespoons salt, two tablespoons white mustard seed, two tablespoons brown sugar, cold vinegar to cover. wash peppers, remove the stems, pulp and seeds. remove outside leaves and hard center from the cabbage and cut in pieces; chop the cabbage and peppers; add the other ingredients, mix thoroughly, and store in cans. this relish may be used at once, or it will keep all winter if good vinegar is used. [ ] “make your sandwiches out of the golden grain, garnished with the joy of the garden, and the green banks of the rippling brooks.” a few rules for sandwiches bread for sandwiches should be at least twenty-four hours old. cream butter before spreading. do not have filling too moist. if sandwiches are not to be used immediately, wrap in damp cloth and place in cool place. paraffine or wax paper helps to keep sandwiches fresh for the picnic or lunch basket. one loaf of sandwich bread makes twenty sandwiches. the crusts should be removed from bread after the sandwiches are made. to make superior sandwich butter, work one cup of butter until soft; then add by degrees, one-half cup of whipped cream; season with salt and mustard. put in a cool place until required. seasoning can sometimes be beaten into the butter, thus saving labor in spreading. butter slices of bread before cutting from the loaf. they should not be cut thicker than an eighth of an inch. it is well to lay a damp cloth over sandwiches if they are not to be used as soon as made. - ham sandwiches one-half pound of baked or boiled ham, six sweet pickles, two hard boiled eggs, put through food chopper. mix with salad dressing until creamy. spread between slices of bread. dried beef sandwiches for one dozen sandwiches–soak one-half pound of dried beef in cold water for one- half hour. then take out and press out all water, roll in flour and fry in butter. place be- tween thin slices of buttered toast. chicken sandwich cook chicken until tender. put through food chopper with two or three sweet pickles. mix with mayonnaise dressing. pimento may be added. spread between thin slices of buttered bread. lobster sandwich finely chopped boiled lobster meat. moisten with french dressing. spread one side of bread with green pepper, butter the other side with lobster mixture. garnish with parsley. green pepper butter four green peppers, one-half cup butter, salt, cayenne. remove seeds and white portion from peppers and cook in boiling water until soft. drain well and rub through sieve. cream butter and add pulp gradually, stirring constantly. season with salt and cayenne. spread over broiled fish, steak, chops, or on bread for meat sandwiches. bacon and egg sandwich fry strips of bacon and grind bacon and hard boiled eggs. mix with sweet mayon- naise. spread between slices of buttered bread. cheese delight one brick of pimento cheese, one green pepper (chopped fine). spread one slice of bread and toast. cheese sandwich two packages of philadelphia cream cheese, three tablespoons cream, mix well, two tablespoons salad dressing, two pickles (chopped fine). if you like add small portion of chopped onion. spread on thin slices of bread. [ ] apple salai) two cups sugar, eight apples, one cup water, cinnamon drops, or red coloring, cheese, nuts, mayonnaise. make syrup of water, sugar color red. core apples, then peel, let remain whole and cook in syrup until apples are tender and pink. be careful that they retain their shape. place on lettuce leaf, top with ball of white soft cheese and nuts. serve with a boiled dressing preferably. a nice salad to serve with roast pork. brazil. nut salad eight brazil nuts, one small apple, one-half cup celery, two slices pineapple, one-half cup white grapes or canned cherries, one-half cup mayonnaise dressing, one-fourth cup heavy cream, two tablespoons lemon juice, one head lettuce. cut nuts, celery and fruit in small pieces, mix thoroughly, add lemon juice. moisten with mayonnaise dressing mixed with cream beaten stiff, put in nests of lettuce leaves, cover with remainder of dressing and put a dash of paprika in the center of each salad. pineapple-cabbage salad three cups shredded cabbage, one cup shredded pineapple, twelve marshmallows, one cup mayonnaise. lastly, add one cup whipped cream. marshmallow cabbage salad seven cups finely shredded cabbage, two cans grated pineapple, three dozen marsh- mallows. soak cabbage in cold water several hours to crisp ; drain well, and just before using add pineapple and quartered marshmallows. mix with three-fourths pint whipped cream; top with cherries. pineapple and cream salad one can pineapple, large, one can white cherries, four cakes philadelphia cream cheese, one box of gelatin, pecans ground. pit cherries and dice pineapple, save juice, take one- half gelatin and put in one cup cold water. heat fruit juice to boiling point. add half to dissolved gelatin. pour over fruit and set in ice box to harden. after it sets, put remaining gelatin in cup of cold water. add remaining fruit juice. mash cheese then add nuts and gelatin ruixture gradually to the cheese. pour over fruit and set away to harden. º baked apples supreme six large firm red apples, one cup sugar, one and one-half cup of water. make a syrup of the sugar and water and boil for six minutes. wash and core apples, pare them about one-third of the way down. place in a pan and pour syrup over them. put a tight lid on the pan and bake slowly until tender. remove from oven and fill cavity with sugar, also sprinkle sugar over the pared surface and place under low broiler flame until slightly brown. then fill with the following filling and serve with whipped cream : filling—one stiffly beaten egg white, one-half cup chopped dates, one-half cup chopped nuts, one-fourth cup sugar. mix lightly and bake slowly until brown. bavarian cream two cups boiling water, two cups sugar and juice of one lemon, add one-fourth box knox's gelatin which has been dissolved in a little cold water. when it begins to congeal whip thoroughly and add one pint cream whipped. then add one cup of any kind of chopped fruit and one cup of nuts, then whip until very light and let harden in molds or freeze. candied apple's select nice red apples, pare the ends leaving a band of red around the middle. remove the core and cook in a light syrup made of one and one-half cups granulated sugar and enough water to cook the apples. when tender remove to individual plates and insert a marshmallow into each apple. let the juice boil to a jelly and pour over the apples. then top with whipped cream and a red cherry. very nice for dessert, or salad, served on a leaf of lettuce. mock egg on toast cut angel cake or sunshine cake in squares. cover with a thick layer of whipped cream, sweetened and flavored. lastly place the half of a large yellow peach, pit side down, on the whipped cream. ice cream may be substituted for whipped cream. topsie turvies three-fourths cup granulated sugar, one-third cup water, one cup flour, one teaspoon baking powder, two eggs, well beaten separately. put a layer of brown sugar in buttered pan, lay on sliced pineapple and then pour on batter. bake in a moderate oven, turn over, cut in squares, and put whipped cream in center when serving. % /. philco and crosley radio g r a y b a r. electrical products universal cooler electric refrigeration for domestic and commercial use valley sales & service co. franklin wilkincburg, pa. rebecca ave. remove bread and biscuits from the baking pan as soon as they are taken from the oven or “sweating” will spoil the crispness of the bottom crust. remember to handle baking powder dough as little as possible. sour milk and soda products are improved by adding a little baking powder. sour pickles, cut in bits, adds to potato salad. carrots put through the food chopper and cut up celery make a good raw vegetable salad. half a cup of ground nuts added to custards froms a crust that when baked is delicious. one quart of vinegar can make two by adding an equal amount of boiling water. bottle and let stand for a few days. a fish dinner or luncheon should be followed with a salad, french dressing, wafers, cheese and coffee. sweets should never be served with fish. beef kidney with round steak, onions, carrots and potatoes make a delicious soup or stew. e care of the refrigerator health demands a spotless refrigerator. food keeps better and longer when cleanliness is assured. clean ice chamber and drainage as well as the food chamber. place all foods in porcelain or glass. vegetables and fruits should be washed before placing in refrigerator. the most perishable food should be placed nearest the ice chamber. + caldwell & graham department stores penn avenue and wood street phone churchill wilkinsburg, pa. º i dale l. wareham funeral director phone churchill center street [ ] choice menus sunday monday breakfast breakfast oranges setweq prune cereal cream or milk rolled oats cream of milk corn cakes bacon toast preserves coffee cocoa coffee and milk lunch v...". macaroni and cheese nut butter sandwich buttered spinach bread ... butter ut tº utte cooki an ciw cines cocoanut caramel pudding º s tea and milk ilk - dinner dinner meat loaf tomato sauce filled lamb shoulder scalloped potatoes endive mashed potatoes gravy bread butter mint jelly baked apple coffee and milk head lettuce mayonnaise bread butter sliced pineapple coffee and milk wednesday breakfast stewed figs or prunes tuesday cereal cream or milk breakfast buckwheat cakes grapefruit syrup cereal cream or milk coffee and milk poached egg on toast coffee and cocoa egg sºm.” lunch bran muffins waldorf salad cream of celery soup butter - meat loaf (left over) string beans tea milk bread butter dinner canned peaches rump roast tea and milk mashed potatoes gravy - creamed spinach dinner bread butter ham and rice sliced bananas and cake head lettuce thousand island dressing coffee milk bread butter custard coffee and milk friday thursday breakfast oranges or stewed prunes breakfast cereal cream or milk apple sauce salt mackerel rolled oats cream or milk bread alt mackere b toast soft cooked eggs * ff c utter coffee and cocoa o iiee ocoa. l h lunch unc e cold sliced beef (left over) cºnd carrots and peas wafers bread - butter chocolate pudding gingerbread tea and milk tea milk dinner dinner salmon loaf with peas chili con carne shredded lettues salad buttered potatoes cold slaw muffins bread butter prune whip skillet cake coffee milk coffee and milk saturday breakfast lunch grapes creamed salsify on toast mush and syrup santa barbara salad bacon apricot cream pie coffee and milk breaded veal cutlets stewed tomatoes buttered cabbage dinner tea and milk bread and butter rice pudding coffee and milk [ ] best by gest a selection of recipes pre- pared by the s. w. w. class of the baptist sunday school. michigan alpena, first edition, march second edition, november third edition, december “we may live without poetry and music and art;. we may live without conscience and live without heart; we may live without friends, we may live with- out books; but civilized man cannot live without cooks." -meredith. the cement city cook book chicken en casserole take pounds chicken, onion, cup chopped ham, cup butter, pint stewed tomatoes, cup boiled rice, teaspoon salt, green sweet pepper, teaspoon kitchen bouquet, quart stock or water. when the fowl is well done separate at the joints and brown it in the butter in a spider. put in casserole. then brown onion, ham chop- ped, and add to the casserole with hot water, tomatoes (hot), rice, salt, green pepper, freed from seeds and sliced. cover dish and let simmer on range or in oven hours or longer. add more salt if necesssary. it can be cooked in a fireless cooker nicely. mrs. m. reading, detroit. veal birds veal steak cut in small pieces. make a dressing of bread crumbs egg, sage, lemon juice, slices fat pork, salt, pepper and onion. lay some of the dressing on each piece of veal and hold together with toothpicks. roll in flour and fry in deep fat for minutes. mrs. schwartz, flint. spanish hash cup of any kind of cold meat, potatoes, onion, all chopped fine; cup tomatoes, egg, pepper and salt. mix thoroughly. put in a dish and bake brown. mrs. c. e. cheney, detroit. beef loaf pounds chopped beef, cups cracker crumbs, pound chopped pork, cup sweet milk, eggs, a little butter, teaspoon pepper, teaspoon salt. bake hours. baste. mrs. c. buelow. baked ham soak ham overnight in cold water to cover unless ham is very fresh. wash thoroughly and put in kettle and cover with water and let cook until tender. remove from the water, cut off outside skin and rub thoroughly with brown sugar and fine cracker crumbs and stick full of cloves and bake slowly for an hour or more. baked ham southern way soak ham if necessary. boil for a short time according to size. remove skin and bake in milk, basting often. the ham will absorb the milk. mrs. c. english. baked chops take pork chops and dip in a beaten egg, then in cracker or bread crumbs. fry until brown on both sides. then cover with milk and allow to cook slowly in the oven until done. cooked partridge parboil in enough water to cover with teaspoon soda for birds. remove from that water and wipe perfectly free from scum. place in kettle breast down and half cover with water. salt, then add tablespoons butter. cover and let cook until tender. take quart sweet cream, cup butter and put on stove to heat. thicken with tablespoon flour. when cooked slip the meat off the breast bones and let lay in dressing about ten minutes. then serve. cook legs separate and they make another meal. mrs. w. h. davison. chicken pie pastry- cup flour, tablespoon butter (to of butter use of lard), teaspoon of royal baking powder and milk enough to mix soft. remove the bones from the chicken and arrange in the dish as desired. have ready a gravy made of the stock, some butter and milk. pour this over the meat and then add the crust. pour milk over the top of the crust before putting in ne oven. mrs. r. mills. the cement city cook book pieces and brown. add enough water to cover and cook until tender. add onions, celery, show-you-sauce and sugar. thicken with flour, cook until vegetables are tender. serve with rice. mrs. jay bingham. ham and potato hash cup cooked ham chopped (other meats may be used), cup of mashed potatoes, large tablespoon chopped onion, tablespoons flour, tablespoon bacon fat or butter, teaspoon prepared mustard, cup broth or stock, small teaspoon salt, hard boiled egg. melt fat cook the onion but do not brown. add flour and mustard and cook minutes. add stock and stir until it boils, then add ham and potatoes and bake. carrie burton. partridge prepare the same as any fowl. parboil minutes. dressing of bread crumbs or toast, celery and a little onion. bake about hour. make a stuff and masters & thorne alpena's largest clothiers iidid idil iiiiiiiiiiiiiiiiiiiiiiiiiii call on paul walle the popular first street meat dealer first street phone -j the cement city cook book vegetables and entrees green peas brown butter and flour. then add cooked, peas and chopped parsley. appetizing beans boil beans till done, but not break; then fry nice pieces pork, add sliced onions and water to make nice gravy; pour this over beans. bake hour, lay chops over beans and warm. mrs. l. showers. macaroni and cheese take pound macaroni and cook in water until tender. drain and pour cold water over it so as to separate it, and then drain again. take cups scalded milk and add pound grated cheese, large table- spoon butter, some salt and pepper. when cheese is melted pour over macaroni and bake hour. e. r. small. cheese omelet beat together eggs and tablespoons water a very little. add a little pepper and salt and turn into hot pan with plenty of butter, and bake. add cup grated cheese, roll and turn out on dish to serve. e. r. small. potatoes and butter beans put beans in warm water and when - done add raw potatoes diced. take some butter in saucepan; add some flour, and brown. when potatoes and beans are done add browned flour and butter and let come to a boil. stuffed tomatoes scoop out tomatoes. take crackers or bread crumbs, little salt and pepper, little onion, and mix well with tomato pulp. fill tomato skin, tie on top and bake. j. little. potato au gratin cup sweet milk, tablespoons melted butter, tablespoons grated cheese, pinch of paprika or other pepper, tablespoon flour. cook until it boils and then pour over potatoes cut in squares. bake. e. buelow. stuffed peppers drop whole peppers in boiling water and boil hour. remove from water and cut in half and remove seeds and inner membrane. fill with dressing made of meat of any kind, or an ordinary bread dressing. place in a baking dish. pour / cup of boiling water around them and bake minutes. mrs. c. e. cheney, detroit. tomato macaroni break about sticks macaroni and cook minutes in boiling water, salted. drain and cover with following sauce: fry table. spoon chopped onion in tablespoon butter. then add tablespoon flour and mix well. add slowly cups tomato juice and pulp, and a little salt and pepper. pour over macaroni and cover with bread crumbs. bake until brown or about hour. mrs. f. olds. italian spaghetti take pound of spaghetti and boil in salt water to minutes. cut pounds of beef into small pieces and stew. then add can tomatoes or ripe ones, onion, teaspoon sugar, salt and pepper. drain water off spaghetti and pour stew over it. cover with grated cheese if desired, and bake. mrs. c. e. cheney, detroit. scrambled eggs with tomatoes fry small sliced onion in two tablespoons butter five minutes. the cement city cook book fruit salad dressing cup vinegar and water mixed, cup granulated sugar, yolks of eggs, lump of butter and a little salt, teaspoon mustard and tea- spoons kingford's corn starch, wet with a little water. place on stove and stir constantly until thick. when cold add beaten white of one egg mrs. c. buelow. salad dressing to serve people cups vinegar, eggs, teaspoons mustard, tablespoons or more of butter, tablespoons sugar (if for fruit use more sugar), tea- spoons flour, tablespoon salt, pint whipped cream. mrs. l. d. leavitt. salad dressing cup vinegar, cup granulated sugar, teaspoon mustard, teaspoon salt, butter size of an egg, eggs. mix sugar, mustard and salt together, add butter and mix the beaten yolks of eggs, then add sugar, etc. lastly, vinegar. cook in double boiler until thick. when cool add the beaten whites of eggs. add cream when you wish to use. mrs. downing. cream salad dressing tablespoon salt, / of sugar, of dry mustard, egg slightly beaten, tablespoons melted butter, cup sweet cream, / cup vine- gar. mix the ingredients in order given, adding, vinegar very slowly. cook over boiling water, stirring constantly, until mixture thickens. mrs. l. cardy. cream salad dressing tablespoon coleman's dry mustard, tablespoon salt, table- spoon sugar, eggs, tablespoons melted butter, cups cream (sweet or sour), cup vinegar. mix in order named, adding vinegar very slowly, beating all the time. cook in double boiler; stir while cook- ing. strain in a wire strainer. will keep in a cool place for a month. mary g. churchill. california salad grape fruit, orange, halves of fresh or canned pears. hearts of lettuce. remove pulp from grapefruit and orange without taking the membrane. mix and arange on lettuce leaves; cut halves of pears into thin stripes and arrange these over the mixed orange and grape- fruit. place stiff mayonnaise on top, or pour a french dressing over all, using lemon juice in salad or vinegar in mixing the dressing. c. w. cider jelly waldorf salad soften tablespoon of gelatine in tablespoons each cold water and lemon juice. then add cup of sugar, cups hot cider. stir until geiatine and sugar is dissolved and cool. have ready cup each chopped apple and sliced celery mixed with cup chopped nuts. mould with alternate layers of jelly in a shallow square mould. be sure each layer of jelly is firm before another is added, and chill on ice. serve cut in slices, or from individual moulds on lettuce with mayonnaise mixed with whipped cream. hazel compton. peach salad fresh or preserved peaches, half and remove stone, and place chopped nuts mixed with sweetened whipped cream, put peach back to. gether again, and place whip, cream on top with chopped nuts or can- died fruit. salad dressing for fruit large eggs. separate and beat whites first, then add yolk at a time. - cup sugar, cup lemon juice, cup pineapple juice. stir constantly till thick as cream. cook in double boiler at least or minutes. add lemon juice last. mrs. e. a. wunder. the cement city cook book corn cakes scrape the cooked corn from cob; corn that has been in hot water just long enough to coagulate the milk is best. add eggs, cup milk, heaping teaspoons flour, tablespoon sugar, little salt. quaker oats pancakes cups quaker oats uncooked, soak overnight, cups flour, teaspoon salt, teaspoon soda dissolved in tablespoons hot water, teaspoons royal baking powder, cups sour milk, eggs beaten lightly, tablespoon sugar, tablespoons butter. mrs. f. fidler. johnny cake cup sour milk, egg, tablespoons melted butter, tablespoons sugar (brown is best), teaspoon soda, cup corn meal, cun flour. a. rutson. rolls quart sweet milk brought to a boiling point, cup sugar, butter size of an egg. stir thoroughly. when luke warm add yeast cake previously soaked in warm water. mix quite still. set in a warm place over night. then mix and let rise twice. put in pans and bake about minutes. mrs. samuel wallace. muffins cup sweet milk, tablespoons sugar, egg, tablespoons butter teaspoons royal baking powder, little salt, flour added to make as thick as pancake batter. m. l. little. pancakes quart buttermilk, flour to thicken ( pint to cup graham), tablespoon salt, teaspoons soda, eggs. put in soda last thing. c. t. park. pin wheel biscuits mix in the same way as for biscuits, cups flour, level tea. spoons royal baking powder, teaspoon salt and cup of milk, tablespoons sugar and tablespoons shortening. roll out inch in thickness. brush over with melted butter. sprinkle with sugar and cinnamon and dot with raisins. roll up like a jelly roll and cut in pieces inch thick. bake in a hot oven for minutes. when cool add a frosting on top of each. nellie rice. twin mountain muffins cup sugar, cup butter, cup milk, cups flour, egg, teaspoons royal baking powder, (level). cream butter, add sugar, gradually and continue to cream. add well beaten eggs and flour and milk alternately. royal baking powder last. bake minutes. hazel compton. johnny cake egg, cup sugar, cup sour milk, teaspoon soda, cup each of flour and corn meal well sifted together and a pinch of salt. beat hard, then add cup (scant) melted butter. again beat hard. bake in hot oven. mrs. ed. hatch. banana fritters cup flour, tablespoons sugar, salt. add - cup milk, egg and bananas mashed fine. fry in deep fat. j. emerson, chicago. nut bread cups graham flour, / cup brown sugar, teaspoon salt, teaspoon soda, tablespoons melted butter, teaspoons royal baking powder, cup dates, cup walnut meats moisten with sour milk. bake minutes. mrs. ww bonker. the cement city cook book walnut wafers beat eggs very light, add cup brown sugar, cup flour, sift with teaspoon royal baking powder, a little salt, / cup walnut meats and enough flour to make a very stiff batter. drop by spoonful on buttered tins, not too close, and bake in a quick oven. mrs. showers date cookies cup butter, cups granulated sugar, cups flour, eggs, pound dates cut fine, pound walnut meats in large pieces, teaspoon soda dissolved in tablespoon boiling water, teaspoon each, cloves and cinnamon. drop in tins and bake slowly. mrs. l. d. leavitt. molasses ginger snaps cup brown sugar, cup butter, cup molasses, tablespoon ginger, tablespoon cinnamon, teaspoon vanilla, teaspoon soda. let boil and then add cups flour. use one extra cup flour för knead- ing. mrs. l. d. leavitt. hermits / cups brown sugar, cup butter or other shortening, eggs, cup raisins, tablespoons sour milk, teaspoon soda, cup cocoanut / cups pastry flour (measured before sifting), teaspoon cinnamon, a little nutmeg. chop raisins and cocoanut or put through coarse meat grinder. drop on buttered pan. if too soft add more flour. mrs. w. c. spens. walnut wafers cup chopped walnuts, cup brown sugar, eggs, tablespoons flour, teaaspoon royal baking powder, teaspoon salt. drop. mrs. d. c. mccaul, minn. orange cookies cup butter, cup sugar, beat to a cream. add the grated rind of orange, then egg beaten light, cup orange juice and cups or more flour sifted with level teaspoons baking powder. roll dough into a thin sheet, cut into small cookies, dredge in granulated sugar and bake in a moderate oven. e. gibbons. ginger cookies cups molasses, cup brown sugar, cup butter or lard, table- spoon ginger, cup sour milk, tablespoon soda. roll soft. mrs. e. c. oliver. molasses cookies cup molasses, cup brown sugar, cup butter, eggs, tea- spoon cream of tartar, teaspoons soda. roll soft and bake quickly. mrs. l. m. oliver. ginger snaps cup brown sugar, cup molasses, cup half butter and lard, teaspoons ginger, tablespoon vinegar, tablespoon soda, put in vine. gar and stir until it froths; add just before flour. use enough flour so as to roll without sticking. eggless cookies cups brown sugar, cup half butter and lard, cup sour milk teaspoon soda, teaspoon vanilla. stir in enough flour for a soft dough. roll thin and cut with large sized cookey cutter. put small teaspoon jam or jelly on each half and bake like turnovers. very tasty when fresh; or bake without jam if wished. mrs. f. j. cole. date rocks cups sugar, cup butter, eggs, teaspoon soda dissolved in tablespoon boiling water, pound chopped dates, cup chopped walnuts, cups flour. drop on buttered tins and bake in quick mrs. w. j. robinson. oven. the cement city cook book chocolate cake take cup grated bitter chocolate, cup sweet milk, - cup white sugar, teaspoon vanilla. boil until thick cream. when cool add to this mixture cup sugar, cup butter, eggs, cup sweet milk, teaspoon soda and teaspoon royal baking powder sifted in cups flour. bake. add frosting of powdered sugar, cream, choco- late, butter and vanilla. mrs. b. e. f. graham drop cakes cup sugar, cup sour cream, cups graham flour, egg, tea- spoon cinnamon, teaspoon soda, teaspoon cloves, a little salt. k.o. fruit cake cup sugar, egg, cup sour cream, level teaspoon soda, teaspoon each cloves, cinnamon and nutmeg, small cup raisins. fill cup currants, chopped figs and nutmeats. do not mix very stiff. mrs. i. lincoln. sunshine cake whites of eggs, yolks of eggs, cup flour, cup sugar, teaspoon cream of tartar. sift flour times and measure the last time; sugar “he same. beat the whites, add the tartar when about half light, then beat very stiff. stir in sugar very lightly, then yolks of eggs thoroughly beaten and then flour. flavor to taste. stir as little as possible after adding flour. bake in a well floured pan from to minutes in a moderate oven. mrs. w. t. roberts. spice cake eggs, reserve the whites of for frosting, cup butter and lard mixed, cups dark brown sugar, cup sour milk, large teaspoon soda, teaspoon cinnamon, teaspoon cloves, little nutmeg, cups flour. e. r. small. see w. e. williams for your picture framing w. chisholm st. the cement city cook book beat until it to boil and then keep perfectly still. boil minutes. begins to thicken. fudge filling ounces baker's chocolate, butter size of egg, cup sugar, cup milk. boil until it forms ball in ice water. stir constantly while cooking. mrs. a. potter, new york. maple sugar icing melt cup maple sugar in cup water. boil until it grains. then beat into the white of egg slightly beaten. stir to a smooth cream and spread while warm. l. m. oliver. orange filling juice of large orange, / cup sugar, / cup cold water, egg, teaspoon flour. boil and cool. then add grated rind of the orange. mrs. a. potter, n. y. sour cream filling cup sour cream, cup granulated sugar, cup butter, cup chopped hickory nuts. boil sugar and cream until ropy and add nuts. ida whitten. filling for graham crackers cups pulverized sugar, butter size of an english walnut. mash together thoroughly with a fork and add enough warm water to make about like frosting, or so that it will not run. add a little vanilla, beat well and spread between graham crackers. f. b. p. mocha frosting - cup butter, cups powdered sugar, tablespoon cocoa and a few drops of cold coffee. cream butter, sugar, cocoa and coffee until right consistency to spread. n. r. jewelry and silperware the kind you prize in after years. reynolds jewelry store up - to - date optical dept fine watch repairing the cement city cook book ce fruits and jellies > wine jelly box cox's gelatine soaked in pint cold water, hour. pour onto this quart of boiling water, add pounds of loaf sugar, put on stove until dissolved, then take off the stove and add juice of lemons, pint sherry wine and wine glass of brandy. strain through cloth into mould. mrs. h. m. reeves. pear conserve cut fine peck hard bartlett pears. after being pared and cored there should be about pounds. put pound sugar over this and let stand overnight. in the morning boil hour and then add juice of medium sized oranges and lemons, pound raisins, pound walnut meats chopped fine. stew, not boil, hour. put in tumblers. mrs. c. b. warren, quince chips rub the down from quinces, wash, pare, quarter and core. cut each quarter into very thin slices and put into boiling syrup. cook slowly for several hours or until quinces are done and have turned very dark red with jelly around them. seal as jelly. f. b. p. orange marmalade quart chopped apples, quart white sugar, orange. grate rind and chop pulp with apple. cook until thick. l. m. oliver. for any jelly to pints of juice take pints of sugar. place juice in kettle and boil minutes. have sugar heating in oven, but don't let it brown. put in juice and after it comes to boiling point, boil minutes. e. r. small. quince honey or ripe quinces. wipe them clean, then grate skins and all. have ready a syrup made of pounds granulated sugar. as fast as quinces are grated put in syrup. boil the cores and seeds in plenty of water in a separate dish. strain and add the syrup. boil all until it is clear and thick as desired. put in jelly glasses or jars. mrs. s. s. clark. conserve pounds of sour fruit, pounds sugar, oranges, pound raisins, pound walnut meats. boil until thick. mrs. a. potter, n. y. ginger pear pounds of firm pears and same amount of sugar, lemons, oranges, pound crystalllized ginger. add just enough water to start cooking. cook until fruit is transparent. j. m. s. tutti frutti conserve wipe and remove stems from pounds of blue plums, immerse plums in boiling water and remove with skimmer as soon as skins can be easily slipped off. wipe, pare, core and slice pounds each of pears and apples. arrange fruit in alternate layers, sprinkling each layer generously with sugar, using in all pounds. place kettle on the back of range and cook slowly until mixture is thick, stirring frequently. rub through a sieve to remove plum pits. add cup of sultana raisins cleaned, return to kettle and cook until raisins are soft. mrs. a. anderegg, toledo. - - „º § © ©'， ！ ſº| （） |（ © @ © § - te park |-|- --~--~~~~ -.……！！！！！！ --~~~~aer ……--_____? ·----~（_）~~！！！！！！！！！-■_ f~~~~）;- william l. clements library university of michigan gift of the park church cook book “cloverland” tº- - lº- the name stands as an assurance of the highest quality and service in dairy. products and ice cream “ºº-ºº: the cloverland dairy co. - the cloverland ice cream co., inc. warren the park church cook book blodgett's “good things to eat" south clinton st. warren “syrac use's best in flowers’’ w. e. day co. onondaga hotel bldg. flower phone - so. warren st. preface the ladies of circle “a” of park presbyterian church take pleasure in presenting to their friends this book, which we feel confident will be of real help to every housekeeper. we wish to take this opportunity to thank those who have kindly con- tributed recipes and those furnishing advertisements thereby making this book possible. mrs. sumner rehoades, chairman, mrs, squire c. dayan, mrs. george h. bond, mrs, edgar f. brown, mrs, charles e. pennock, committee. - nd edition, march , . mrs. w. f. hodge, chairman, mrs. e. r. millen, mrs. geo. h. bond, mrs. a. r. grant, mrs. geo. w. stark, committee. rd edition, april , . mrs. g. h. bond, chairman, mrs. a. r. grant, mrs. a. l. brower, committee. th edition, december , . mrs. thos. j. mccormick, chairman, mrs. louis waters, mrs, glenn wolcott, mrs, fred'k lÜdwick, miss ruth burhans, - committee. soups carrot soup two cups of carrots chopped fine, cups of water, cups of milk, cup of rice, tablespoons of flour, slices of onion, a sprig of parsley, tablespoons of butter, % teaspoons of salt, a few grains of red pepper. cook the carrots in water until very tender, press through a sieve, reserving the liquor. cook the rice in the milk in a double boiler until very tender. cook the onion in the butter, add flour and seasoning. mix carrots with rice and milk, pour into the flour and butter, bring to the boiling point, strain and serve. if the soup seems too thick, thin with cream or milk. mrs. h. s. bremond. - tomato soup place quart milk in double boiler and bring to a boil. place in pan contents of a pound can of tomatoes and bring to a boil. add to the tomatoes j teaspoon soda—this is important. strain the tomatoes into the milk. add even teaspoon bell's | seasoning and teaspoon salt. strain and serve promptly. mock bisque soup one pint canned tomatoes, teaspoons sugar, vá teaspoon soda, a onion, stuck with cloves; sprig parsley, bay leaf, cup stale bread crumbs, cups milk, teaspoon salt, teaspoon pepper, cup butter. scald milk with bread crumbs, onion, parsley and bay leaf. remove seasonings and rub through sieve. cook tomatoes with sugar fifteen minutes, add soda and rub through sieve. reheat bread and milk to boiling point, add tomatoes, and pour at once into tureen over butter, salt and pepper. serve with croutons, crisp crackers or souffled crackers. - mrs. howard p. denison. cream of pea soup one pint canned peas, tablespoon butter, quart milk, tablespoons flour. press peas through colander. put milk in double boiler. when hot add peas. rub butter and flour to- gether. add to boiling soup and stir constantly until it thickens. mrs. ralph harter. soups bean soup a delicious soup may be made by cooking about hours cups of soaked beans, onions and slices of bacon. when very soft put through colander. this makes a stock to which seasoning and cream or milk may be added. tomato soup one pint tomatoes, salt, pepper and let boil, strain and return to stove. add v teaspoon of soda and stir well; butter the size of an egg and tablespoon of flour creamed and cooked a minute, added to quart of hot milk. do not put together until ready to serve. mrs. s. b. schultz. souffled crackers for soup split common milk crackers and soak in ice-water, to cover, eight minutes. dot over with butter and bake in a hot oven until puffed and brown. mrs. howard p. denison. celery soup one pint of celery chopped fine. put it in the double boiler with quart of milk and let it stand where the water just boils in the lower part all the morning, or until celery is tender. rub through a colander, return to the boiler and thicken with table- spoons of flour cooked in tablespoons of butter. season with salt, pepper and a bit of mace. black bean and tomato soup one-half can of tomatoes or whole ones, cup of black beans. the remainder of a roast of beef, allspice berries, clove, stalks of celery, tablespoon of grated onion, tablespoon of grated carrot, pepper and salt to taste. place the meat and bones in a kettle, cover with cold water and add beans, allspice and cloves. cook slowly for several hours, then add the tomatoes and mash them occasionally with a potato masher. when the beans are tender, strain through a colander, pressing as much pulp through as you can. add grated onion and carrot and celery cut in short lengths. cook until vegetables are tender. season with salt and pepper and serve with thin slices of lemon and hard-boiled egg. mrs. wm. h. woodhull. fish clam chowder four onions, small carrots, small potatoes, dozen clams, pint milk, small piece of pork, large tablespoon flour. slash pork, cook hour in water, chop vegetables, add to water in which pork was cooked these and sufficient water to make quarts and cook slowly for another hour. then add clams chopped in their juice. heat milk in double boiler and thicken with the flour. remove stock from fire and let it cease boiling before adding thickened milk :this will prevent curdling;, replace on fire before serving and add tablespoon butter, salt and pepper to taste. clam chowder three dozen clams, onion, piece of pork size of large egg, medium sized potatoes cut into dice. cut pork into dice and fry with a sliced onion. open clams and chop fine. add quarts of cold water. let boil minutes. add potatoes and pork and cook until potatoes are done. add juice of clams and thicken to suit. mrs. george h. bond. appetizers toast squares of bread, cut in triangles. butter and spread with caviar or anchovy paste. spread circles of toast with sardines rubbed to a paste with creamed butter. season with worcestershire sauce and a few grains of cayenne. place a slice of hard boiled egg and an olive on center of each. - peel tomatoes and chill thoroughly. when ready to serve cut in halves. put each on a small lettuce leaf spread with caviar and serve with mayonnaise dressing. mrs. j. remsen bennett. salmon croquettes one can salmon, same amount of mashed potato, egg, little parsley, salt to taste. mix all together fine. form in croquettes. dip into beaten egg and roll in cracker crumbs. cook in hot lard. dressing—one cup milk, tablespoon cornstarch, small piece butter, beaten egg, dash of cayenne pepper, little salt, liquor of salmon. mix these ingredients all together and stir into the hot milk. let come to a boil. miss humbert. fish shrimps and peas two teaspoons flour, tablespoon butter, vá pint cream or milk, can shrimps, can peas, salt and pepper to taste. cook in usual manner and serve on crackers or toast. - mrs. mary edwards. cucumber sauce whip stiff wa cup heavy cream, season highly with salt and cayenne, add gradually % tablespoons malt vinegar. pare, grate, or chop fine, medium sized cucumber, taking care to remove large seeds; season with onion juice, cut and fold into cream mixture. - f. w. b. escalloped oysters toast to a crisp slices of white bread. break in pieces and place in a deep dish. add cup cracker crumbs, cup melted butter, % teaspoons salt, even teaspoon bell's seasoning, vá cup hot water and mix thoroughly. place in bottom of shallow buttered baking dish a thin layer of bread crumbs, then a layer consisting of vá pint of oysters, teaspoons of oyster liquor, and teaspoons of cream or milk. cover with the dressing compound as above. add another half pint of oysters, teaspoons of oyster liquor, tablespoons of cream or milk, evenly distributed. sprinkle with browned, buttered cracker crumbs. bake minutes. creole fish into a saucepan put a heaping teaspoon butter, melt, but do not let brown. add half an onion cut fine. let simmer a minute. then add a cup of canned tomatoes, three sprigs of parsley chop- ped fine and one tablespoon flour; let cook for minutes. take a small bass, cut it into two-inch pieces; see that all the bones are out and add the fish to the soup; let all simmer for about minutes. serve. mrs. edgar f. brown. fried shad roe take the roe of a large, fresh shad, put in a bowl and thor- oughly break up; season with salt and pepper, add eggs, tablespoon melted butter, mix thoroughly and saute in hot but- ter and lard mixed. cover pan when cooking. mrs. van allen. fish () oysters in brown sauce parboil pint of oysters in their own liquor, drain and remove from liquor; brown w cup butter, add cup of flour; stir until well browned; add oyster liquor, v cup of milk, teaspoon anchovy paste or essence, v teaspoon paprika; salt to taste; add the cooked oysters; heat and serve on fancy toasts or crackers. mushrooms may be added, cut in halves. mrs. william f. hodge. deviled clams twenty-five clams, tablespoon flour, yolks of eggs, table- spoon chopped parsley, tablespoon butter, tablespoon bread crumbs, cup milk, little pepper. put butter on stove, when melted add flour, stir well and add milk and cook until thick; add yolks of eggs, crumbs and parsley. remove from stove, add chopped clams, fill shells, brush over top with egg and bread crumbs. bake in hot oven. mrs. w. d. alsever. clams a la casino chop equal parts of celery, onion and bacon with a sprinkling of paprika. place small portion of above mixture on half shell of open clams and brown in broiler of gas oven. serve with lemon juice. mrs. w. c. mckeeby. clams a la newburgh twenty-five clams, vá pint cream, tablesopons butter, yolks of three egsg, gill sherry, salt and cayenne pepper. trim from the clams the tough part, being careful not to cut into the soft portion; melt the butter and when creamy put in the sherry. beat together the egg yolks and cream, add gradually stirring all the time. as soon as it is all mixed, add the clams and cook until plump. mrs. j. remsen bennett. molded salmon one can salmon, vá cup fine cracker crumbs, grated rind of a lemon, teaspoon lemon juice, tablespoon melted butter, beaten eggs. salt and pepper. mix thoroughly. add few drops of worcestershire sauce, put in buttered ring mold, cover and boil one hour. serve with cream sauce. fill center of mold in serving with peas, boiled rice or potato balls. mrs. j. remsen bennett. fish escalloped oysters drain juice from oysters and after letting it boil up, strain or skim. put % cups of milk on fire in a double boiler. mix tablespoons flour with a little cold milk, stir this into the hot milk and cook for ten minutes; then add oyster juice, table- spoon butter, salt and red pepper to suit your own taste. into a well buttered dish put a layer of bread crumbs, then a layer of oysters, then a layer of sauce. continue layers until all ma- terial is used. finish with thick layer of bread crumbs. bake in moderately hot oven hour. clam croquettes drain a pint of small clams; put into double boiler and let cook five minutes. drain and save the juice that comes from them. chop the clams very five; add enough milk to the juice to make half a pint, put this over the fire and thicken with a tablespoon butter and three heaping ones of flour. cook until thick and smooth, add the yolks of eggs, cook a minute longer; add the clams and take from the fire; season with cayenne and salt and a little finely chopped parsley; mix well, turn out on a platter to cool. when cold form into balls and dip in egg and bread crumbs and fry in hot fat. mrs. edgar brown. creamed shrimps one pint of shrimps, brown together lightly tablespoons butter and tablespoons flour and add % cups hot milk, vá teaspoon salt, a dash of cayenne pepper, a grating of nutmeg, teaspoon chopped parsley, teaspoon lemon juice, teaspoon mustard, teaspoon grated onion. cook all together. fill ramekins, cover with bread crumbs and butter. bake minutes. mrs. g. l. gridley. salmon turbot one-half cup cream with tablespoons fine bread crumbs, add salt, cayenne, tablespoon lemon juice, teaspoon chopped parsley, a few drops onion juice. when hot add one can salmon, mashed fine; when boiling add egg yolks, beaten; then take from fire and stir the whites in carefully. put in molds, set in pan of hot water; bake minutes if molds are small. serve with hollandaise sauce. mrs. van allen. fish baked salmon to can salmon: pour oil off salmon; take cup milk, butter, pepper and salt to taste, eggs well beaten, crackers rolled fine. mix all together and bake until a nice brown. serve with a cream gravy. mrs. lucius g. leonard. jellied salmon drain the liquor from a can of salmon, rinse well with hot water and flake the fish with a silver fork. mix thoroughly table- spoon sugar, v tablespoon salt, % tablespoons flour, teaspoon mustard, little cayenne, % teaspoons lemon juice, % table- spoons melted butter, yolks of eggs slightly beaten, cup cream, cup vinegar. cook in double boiler, stirring con- stantly until it thickens, then strain into it tablespoon granu- lated gelatine previously softened in tablespoons cold water and dissolved in boiling water. fill molds, chill and serve with cucumber sauce heaped in center. mrs. george h. bond. codfish balls place cup of salt codfish, cut in small pieces, and cups raw potatoes cut in uniform pieces, into boiling water and cook until the potatoes are well done. drain and mash. add j.a. tablespoon butter, egg well beaten, vá teaspoon pepper. beat thoroughly, shape and fry in deep fat. mrs. george h. bond. lobster a la newburgh cut into small pieces can of lobster and hard boiled eggs; mix together rounding tablespoon butter, vá tablespoon flour and nearly cup cream, and boil until it thickens. season with salt and cayenne pepper. add % tablespoons sherry wine, or juice of a lemon may be used instead. pour this dressing over the lobster and eggs. fresh lobster preferred. miss humbert. baked smelts get large smelts, having the backbone removed when buying. grease well large squares of white paper. remove heads of fish, sprinkle with salt and pepper, also bits of butter; fold the paper across once, forming a triangle, place the fish inside and fold over the edges, pinning if necessary. bake about minutes and serve in the papers. mrs. e. g. riggs, brooklyn. fish tartare sauce make mayonnaise dressing, add chopped cucumber pickles or olives the last thing. to be used for fried and boiled meats and fish. mrs. ida b. richards. finnan haddie wipe fish with a damp cloth, place in covered pan of boiling water, move pan to back of range and let stand of an hour. then pour off water in pan, put in oven for minutes. add butter, salt and pepper and serve. after pouring off water it may also be picked apart with a silver fork and creamed. mrs. sumner rhoades. the park church cook book cream milk butter quality and service perfectly pasteurized safe dairy products start onondaga delivery today buttermilk cottage cheese phone friedman the grocery where quality excels have you tried our better foods at lower prices. we deliver! open your account with us today. call warren –w south crouse ave. walker electric dishwasher washes—rinses—dries saves more time than all other motor driven appliances put together. absolutely san- itary. walker dishwasher corp., syracuse, n. y. the park church cook book ice coal edward i. rice, inc. hººk, º |n º i east water st. phone coal ice - this dry goods store mrs. dea g. c. white mr. b. f. clover with its great stock of new and fashionable merchan- || ask your oculist about our work dise, solicits a share of your patronage with the assur- - ance of courteous service and the added charm of price modesty. clover-white optical co. – university bldg. syracuse, n. y. chappell-dyer co., inc. meats rice hash one cup cooked lamb, cup cooked ham, chopped fine; cup boiled rice. put in buttered baking dish, pour over it cup stewed tomatoes, cover with buttered bread crumbs. bake until brown. any cold meat may be used in this way. mrs. s. c. dayan. heavenly hash one pound hamburg steak, v pound fresh pork, milk crackers, onions, chopped, egg, cup tomatoes or fresh tomatoes, green pepper, tablespoon melted butter. mix, form in loaf, bake hour. very good cold. mushrooms and sweetbreads for pair of sweetbreads and pint of fresh mushrooms, put tablespoons butter in a frying pan. break up the mushrooms and let cook a few minutes, add tablespoon flour and cup cream. then add the sweetbreads, salt and pepper. take from the fire and add tablespoons of sherry wine. - mrs. e. g. riggs, brooklyn. hamburg steak and macaroni boil cups warner's macaroni till tender, chop fine green peppers, vá onion, put in frying pan with a large piece of butter; cook minutes. add pound hamburg steak. warm through thoroughly, then add can tomatoes and cook minutes. place the macaroni in the bottom of a baking dish, add salt and paprika, pour in meat, sauce, etc.; season and cover with crumbs and bits of butter. bake j hour. very nice for luncheon. timbale shells one-half pint flour, tablespoons milk, eggs, beaten, table- spoon olive oil, teaspoon sugar. beat minutes. helen m. condon. jellied meats or fowl one pint of cold meat or fowl, teaspoon bell's seasoning, % teaspoon salt, liquid enough to fill pint mold. add to liquid when hot, tablespoon granulated gelatine. cool and serve on a base of lettuce leaves over which thin sliced lemon is placed. meats hamburg stew one and one-half cups milk, cups tomatoes. butter a cas- erole, put in a layer of diced potatoes, then layer of meat, then nother layer of potatoes, then meat, then a layer of sliced onion. over this pour the milk and lastly the tomatoes. season well ith salt and pepper. cover until it begins to bake. bake ouits. mrs. finel. irish stew one-half pound veal, j pound beef, vá pound lamb, j pound alt pork. put over in cold water two hours before dinner; ne hour before dinner add onions, carrots, cup chopped elery, parsley, thyme, summer savory and bay leaf; thirty inutes before serving add potatoes cut thin. season to taste nd thicken slightly. mrs. w. d. alsever. chicken a la king boil a chicken until tender, pick in pieces and heat; make a auce of cup of cream, cup of stock, tablespoons each of utter and flour, salt, pepper, a pinch of nutmeg, a few green eppers and pimentoes, truffles or mushrooms. pour over the hicken. serve at once. chicken italian style have a young chicken cut up, put in a baking pan with tea- poon salt, ounces warner's macaroni boiled minutes, a little epper, pint of strained tomatoes, onion sliced. bake in a oderate oven hours. when partly done put in tablespoon f butter, teaspoon of kitchen bouquet; baste often. serve on a latter with the sauce and macaroni around it. mrs. george h. bond. - chicken a la elizabeth dress, draw and disjoint chickens; rub over with a quarter f a lemon, sprinkle with salt and pepper, dredge with flour, dip n egg and crumbs. put in a well greased dripping pan and bake n a hot oven until delicately browned and tender. baste often the first ten minutes with cup butter in ja cup boiling water. rrange on a platter and pour over it cups yellow bechemel auce or make cream gravy. mrs. george h. bond, meats chicken glace boil chicken tender, strip the meat from the bones, lay it in a mold, light and dark meat alternately. take vá box of gelatine, dissolve in a little cold water, mix the gelatine in cups of chicken broth and pour over the chicken. when thoroughly cold, turn out. - mrs. ira van allen. sauerbraten take a solid piece of meat weighing or pounds, removing fat, if any; pour enough boiling vinegar over it to cover; take j water. add to vinegar when boiling bay leaves, some whole peppercorns and whole mace. in summer days is long enough for meat to remain in this pickle. in winter it may remain to days. when ready to boil, heat some fat in a stewpan, cut up large onions. put in beef and let brown on all sides. season with salt and pepper if necessary. stew closely covered until tender. thicken the gravy with brown flour. mrs. t. w. wheatley. jellied chicken have a chicken cut up, boil till very tender, pick meat into small pieces. season the water in which it is cooked with salt, pepper and a little onion juice; place the chicken meat in it again and boil down; when there is not much water left, pour into a mold and place on ice. it will form a firm jelly. serve very cold. mrs. sumner rhoades. casserole chicken cut up young chicken as for fricasseeing, slice j pound salt pork verythin. melt a little butter in casserole or covered granite pan, put in layer of chicken, salted, then layer of pork, cover tightly and cook in hot oven % hours. mrs. s. c. dayan. casserole hash boil w pound of warner's macaroni, drain and put in a buttered baking dish, add a little butter and grated cheese. make a hollow in the center and fill with chopped cooked meat, season with salt and pepper and bake in a hot oven. meats chicken with spaghetti cut a chicken as for fricassee. boil in quarts of water, or ore. when tender take the chicken out. cook box of paghetti or macaroni in the chicken broth about minutes. hen strain off the liquor. put one chopped onion in a spoonful f butter to fry. add a tablespoon of flour and a quart of strained omato juice, pepper and salt, then the chicken liquor. put the hicken and spaghetti in this to heat and serve at once. mush- ooms or oysters may be added. mrs. h. s. bremond. chicken casserole separate the chicken at the joints and wipe each piece with a et cloth. brown delicately in butter and place in casserole with pint of white stock. cover and let cook in moderate oven for % hours. brown dozen potato balls, some mushrooms, dozen rrot balls and small peeled onions in or tablespoons butter. dd these with some salt to casserole and return to oven for another half hour. the casserole should not be open until it aches the table. the addition of a little sherry, when possible, improves it. mrs. h. s. bremond. toast or slices of white bread. place in a deep dish, adding butter the size of an egg. cover with hot water or milk to melt butter and make bread right consistency. add even tablespoon of bell's seasoning and even teaspoon salt. when well mixed stir in or raw eggs. for goose or duck, add raw onion - a nice turkey dressing miss farmer's turkey dressing one cup stale bread crumbs, cup cracker crumbs, tablespoon bell's seasoning, teaspoon salt, ja tablespoon finely chopped ohion, % cup melted butter, j cup finely chopped cold boiled ham. mix well and moisten with % cups scalded milk. if uffing is to be served cold, add egg, slightly beaten. beef loaf three pounds round steak put through meat chopper, egg paten, slices bread put through chopper with steak, teaspoon ºpper, teaspoons salt, cup sweet milk; mix and bake two hours a moderate oven. mrs. john w. brooks. meats beef loaf three and one-half pounds beef (chopped fine), pound salt pork (chopped fine); add crackers (rolled fine), egg beaten, va cup sweet milk, salt and pepper. mix thoroughly and bake in deep pan one hour or one and one-half hours. one teaspoon butter melted in cup hot water to baste meat. mrs. francis oliver. dresiden patties cut stale bread in two-inch slices, shape with round cutter three inches in diameter and remove centers, making cases. dip cases in egg, slightly beaten, diluted with milk and seasoned with salt, allowing two tablespoons milk to each egg. when bread is thor- oughly soaked, drain, and fry in deep fat. fill with any mixture suitable for patty cases. mrs. howard p. dension. beef loaf three pounds beef, va pound pork (chopped fine), cup milk, dozen crackers, celery salt, salt and pepper. mix, bake one hour. mrs. h. w. allen. beef loaf two pounds beef and v pound fresh pork, ground, egg, crackers, powdered, cup sweet milk, vá teaspoon pepper, tea- spoons salt. veal loaf three pounds veal, v pound ham (chopped together fine), eggs well beaten, tablespoons cream or milk, va cup dried bread crumbs, butter size of small egg, teaspoon salt, teaspoon pepper. mix thoroughly and form in a loaf, put in pan with a little hot water and bake one hour, basting frequently. serve hot with tomato sauce or slice cold and serve with catsup. you can add a little powdered sage to meat, if liked. mrs. a. grant. weal or beef loaf three and one-half pounds veal or beef chopped fine, soda crackers, eggs, tablespoon salt, tablespoon pepper, butter size of egg (melted). make in loaf and bake in oven. baste with water very often, mrs. a. r. grant. meats veal birds cut veal steaks into pieces four inches long and two inches wide, removing all fat. chop the trimmings fine, adding a two-inch square of salt pork for each bird. chop this also. then add half as much cracker crumbs as meat; season with salt, pepper, lemon and onion juice and a pinch of cayenne. mix with beaten egg as for veal loaf. spread this mixture on each bird, roll and fasten with toothpicks, powder with flour and fry in butter or drippings. when a nice brown add pint cream, and simmer minutes longer. serve on squares of toast. mrs. mary edwards. delicious lamb croquettes (chicken or beef croquettes made in the same manner are excellent). prepare cups chopped lamb. take % even table- spoons butter, melt in saucepan, and add heaping tablespoon flour and cup milk, stirring continually until it boils. add even teaspoon bell’s seasoning and even teaspoon salt. break one egg over the meat. pour over same the sauce made as above, and stir thoroughly. make into croquettes of size desired, and put in a cool place to harden. fry in hot lard. serve with green peas. veal loaf five and one-half pounds veal, % pounds lean salt ham, % tablespoons chopped parsley, tablespoons ground sage, % cups liquor in which veal is boiled, eggs, salt and pepper to taste. cook meat separately in boiling water. when thoroughly cooked remove bones and put meat through a cutter. add seasoning raw eggs and broth, until well moistened. mix thoroughly by hand, taking out every part of bone and gristle. pack in bread tins previously washed inside with broth. pour last of broth over top. cover with paraffine paper and fit box board on top of each tin. place under weights over night. serve cold, sliced, with tomato catsup. mrs. john f. tuttle. little pigs in blankets season oysters with salt and pepper. wrap each one in a thin slice of bacon and fasten together with a wooden toothpick. have pan or chafing dish hot and cook the pigs just long enough to crisp the bacon without burning. serve hot on buttered toast. helen d. bailey. meats home-made sausage take pounds meat (preferably two-thirds lean fresh pork and one-third fat fresh pork). if too fat use one-third lean beef. put through a meat chopper and spread in convenient dish. prepare ounces salt, or ounces black pepper, ounces pul- verized sage, }, cup sugar, vá cup wheat flour, tablespoons cayenne pepper. mix thoroughly through the meat. can be used in hours. mrs. richard simmons. - escalloped beef two cups cold chopped roast beef, boil cup rice, make cup tomato sauce. put in baking dish, in layers, meat, rice, tomato, salt, pepper and bits of butter. proceed in this-way until dish is filled, sprinkle bread crumbs on top and bake one-half hour. beef croquettes one cup cooked beef or lamb, chopped; cup bread soaked in gravy or milk, teaspoon summer savory, or sweet marjoram, teaspoon salt, egg, vá teaspoon pepper. roll into shape, then dip in egg, roll in cracker crumbs and fry in pan with a little butter. mrs. d. prentice rhoades. meat souffle melt tablespoon butter, add tablespoon flour, pour on stir- ring constantly, cup scalded milk; add cup stale bread crumbs. cook minutes. add v cup chopped cooked chicken, turkey or duck, vá teaspoon bell's seasoning, wa teaspoon salt. add well beaten yolks of eggs. cut and fold in the stiffly beaten whites. bake in buttered pudding dish in slow oven minutes. serve with or without white sauce. meat souffle one pint of hot cream or milk, heaping teaspoon butter, heaping teaspoons flour, v teaspoon salt, little pepper. cook in double boiler until it forms a creamy sauce, stir in cup chopped meat and add the beaten yolks of eggs. cook one minute and set away to cool. when cold stir in the beaten whites and bake from to minutes. mrs. m. m. woodford. - cheese dishes and eggs cheese balls one cup grated cheese, heaping teaspoon flour, pinch of paprika, j teaspoon salt. add carefully to the whites of eggs beaten stiff. roll in small balls, then in bread crumbs and fry in deep fat. mrs. d. millen. cheese balls mix together % cups grated cheese, teaspoon salt, a few grains of cayenne. add whites of eggs, beaten stiff; shape into small balls, roll in fine crumbs and fry in deep fat. mrs. sumner rhoades. cheese and bacon mix package snappy cheese, egg (beaten), dash of paprika, pinch of mustard. spread on whole slices of bread and lay strips of bacon on top of each slice. broil quickly in gas oven. mrs. m. w. warwick. “stadge” for chafing dish put small piece of butter in chaſing dish and let it get hot. beat % dozen eggs, put these in chafing dish and stir constantly, keeping them from growing lumpy. when thick, add vá pint cream and cook, stirring until smooth, adding a dash of paprika and salt to taste. lastly add a cake of cream cheese, which allow to melt. serve on hot toast. mrs. ralph harter. baked cheese one cup of cheese, cut fine and stirred into cup scalding hot milk. stir until the cheese dissolves, then add nearly cup soft bread crumbs. season with salt, paprika and a little dry mus- tard; add well beaten egg. put into a shallow tin and brown on top grate of oven. mrs. w. h. woodhull. escalloped cheese one heaping coffee cup of cheese, heaping coffee cup of bread crumbs, pint of milk brought to a boil. add cheese and stir until dissolved; add crumbs, small piece of butter, vá teaspoon salt, teaspoon mustard, egg well beaten, dash of pepper. bake or minutes. mrs. i. a. savage. cheese dishes and eggs welch rarebit one pound of new york full cream cheese, vá pint cream, level teaspoon dry mustard, same of hungarian pepper, same of salt, raw eggs, ounce butter. have ready hot toast or crack- ers. place butter in chafing dish. add half of the cream, put cheese in dish with them, stirring constantly until well cooked and smooth. break eggs, whites in one plate, yolks in another; beat whites to a stiff froth. to beaten yolks add seasoning and remainder of cream. stir until mixed. pour this into cheese when well cooked. cook a moment longer, add egg foam, beating rapidly to make light. serve at once on toast or crackers. mrs. s. c. dayan. welch rarebit cut in small pieces pounds dairy cheese. place in chaſing dish, add teaspoon mustard, same of salt, a little paprika. when almost melted add cup of beer, stirring constantly (ginger ale may be used if desired), in or minutes add beaten egg; cook or minutes longer and serve on uneeda viscuits or hot buttered toast. ella may lewis. cheese savories with individual baking dishes buttered ready to fill, proceed for the savory thus: make even tablespoons butter boiling hot in an agate saucepan, stir in tablespoon (even) sifted flour, add slowly cup of milk, stir until smooth; stir this into the beaten yolks of eggs and stir in tablespoons of grated cheese. add the stiffened whites of the eggs mixed lightly throughout. bake from to minutes, browning at the last. if desired to omit whites of eggs, put egged crumbs on top. mrs. walter rockwood ferris. deviled cheese use one cake of neufchatel cheese, one tablespoon cream, one-fourth teaspoon salt, piece of butter half the size of the cake of cheese, some chopped pecan nuts and tobasco sauce. mix together in a bowl, form in small balls and roll in the finely chopped pecan nuts. these balls may be used as a separate dish, or may be placed on the side of the salad plate. in either way they are attractive and tasty. cheese dishes and eggs eggs with tomato sauce five eggs, teaspoon salt, tablespoons butter, v cup milk, / teaspoon pepper. beat the eggs lightly with a fork, add salt, pepper and milk. put butter in frying pan and when melted pour the eggs into it and stir constantly until cooked. to make the tomato sauce, use the following recipe: two tablespoons butter, one tablespoon chopped onion, cups strained tomatoes, table- spoon sliced mushrooms, one tablespoon capers, teaspoon salt, dash of pepper. cook the onions in the melted butter until yellow, add tomato and cook until it is well cooked down, add other ingredients. pile the scrambled egg in the center of the platter and pour the sauce over it. - egg balls yolks of two hard boiled eggs, v teaspoon salt, few grains cayenne, v teaspoon melted butter. rub yolks through sieve, add seasoning, and moisten with raw egg yolk to make of con- sistency to handle. shape in small balls, roll in flour and saute in butter. serve in brown soup stock and consomme. mrs. howard p. denison. egg timbales beat eggs slightly, add cup of milk and season with teaspoon salt, /s teaspoon pepper and a few grains of cayenne. strain into buttered timbale molds, set in pan of hot water and bake until firm. mrs. ida richards. egg with tomato in chafing dish cook can tomatoes well, using the thick part but not all of juice. then put a buttered mold in chafing dish, add cayenne pepper and salt, then the tomatoes; next add well beaten eggs. cook until creamy. lastly add stuffed olives cut in halves, or mushrooms. serve on hot buttered toast. mrs. ralph harter. creamed eggs boil eggs minutes, make a white sauce, adding a beaten egg he last thing. cut the whites of eggs into small pieces, heat in he sauce and serve on a platter with triangles of toast and with he yolks of the eggs grated over the top. mrs. wm. h. woodhull. cheese dishes and eggs cheese biscuits one level cup flour, j teaspoon salt, level teaspoons of baking powder, level tablespoon butter, level tablespoons (% cup) grated cheese, ja cup water. mix like drop baking powder bis- cuits. bake minutes in a hot oven. sufficient for biscuits. dorothy alvord. tomato rarebit two tablespoons butter, tablespoons flour, cup milk, cup stewed and strained tomato, v teaspoon soda, pound cheese, eggs lightly beaten, salt, cayenne, mustard and paprika. make a cream sauce of butter, flour and milk. add cheese (cut into bits). when thoroughly melted and smooth, add tomato and soda, or, if in haste, tomato catsup. just before removing from fire, add the eggs. serve on toast. mrs. h. s. bremond. baked eggs with cheese into a buttered baking dish break as many eggs as you wish to serve and add three tablespoons milk for each egg, salt, pepper and a generous grating of cheese. bake in quick oven till slightly brown. mrs. arthur b. morss. eggs in tomato when the housekeeper uses eggs frequently she is always glad to find a new way of preparimg them. eggs shirred im tomato make a tasty dish for breakfasr. into a ramekin aput a table- spoon of stewed tomato to which has been added to pinch of salt and a dash of sugar, break the egg in this and set in the oven. bake until firm and serve hot in the ramekin. eggs aurora boil eggs for minutes. make a cup and a half of cream sauce, adding salt, pepper, and about cup of grated cheese while sauce is thickening. cut the egg in halves lengthwise. place in baking dish, pour over the sauce, adding a little more grated cheese, a few bread crumbs and bits of butter on the top. brown in a hot oven for about minutes. mrs. sumner rhoades. cheese dishes and eggs omelet six eggs, whites and yolks beaten separately. to cup of milk add teaspoons cornstarch, a little salt and teaspoon baking powder. stir thoroughly, add whites last, stirring lightly. cook in butter in hot spider. mrs. lester worden. omelet six eggs, yolks and whites beaten separately. add to the yolks a teacup of milk and pinch of salt, tablespoon flour. beat whites stiff and add to first mixture. butter and heat frying pan, pour in and just brown the bottom, then set pan in hot oven until cooked. turn out on hot platter, folding one halfover the other. mrs. van allen. vegetables hominy souffle one-half cup hominy, cups milk, eggs, tablespoon butter, salt and pepper. bring milk to boil, put in hominy, cook minutes. put in butter and yolks and cook minutes. stir in beaten whites, put in baking dish and bake j hour. mrs. chas. e. pennock. favorite baked potatoes take cold baked potatoes, peel and chop them. season with salt and pepper. then put a layer of them in a white-lined basin, or a casserole, enough to cover the bottom. season again with salt and a little pepper, also sprinkle with flour as from a salt cellar, and add bits of butter on top. add another layer of pota- toes and repeat the above process until the basin is full, finishing with butter. put in milk enough to come within half an inch of the top layer, and put the basin on top of the stove until the milk bubbles and the potatoes are well heated. now put them on the top grate of the oven. as soon as they are browned they are ready to serve. mrs. mary f. hasbrouck. corn fritters eight ears grated corn, va cup flour, eggs, teaspoon salt, a little pepper. fry in butter like pancakes. potato puff two cups mashed potato, tablespoons melted butter beaten to a cream. then add eggs well beaten, ja cup sweet cream or milk and teaspoon salt. pour in deep dish and bake about one hour. mrs. frank f. hutchins. sweet potatoes, southern style one-fourth cup butter, tablespoons brown sugar, melt together in pan, then put in layer of sliced raw sweet potatoes. pour over it enough cold water to cover bottom layer. season with pepper and salt. cover and cook slowly for one hour, then take off cover and brown quickly. - mrs. harold b. scott. vegetables potato puff two cups cold mashed potato, stir in tablespoons melted utter, beat to a cream, then add eggs well beaten and cup ilk. salt to taste. pour into a pudding dish and bake in quick ven until brown. serve at once. mrs. wm. h. woodhull. glazed sweet potatoes boil potatoes for minutes, drain and cut in slices; then place n a buttered pan. brush with v cup sugar, tablespoons water nd tablespoons butter, which have been boiled minutes. ake minutes, basting often with the latter mixture. mrs. ralph harter. summer squash, southern style boil squash until tender, mash, add butter, salt, pepper and % cups milk or cream. boil slowly hour longer. should be bout the usual consistency. baked onions with celery take spanish onions, peel and boil in salt water until tender. take out center of onions and chop with celery, leaving only he outside of the onions. season with butter, pepper and salt. till the onion shells with this mixture and put in baking tin with little cold water and bake until brown. mrs. e. p. jeffery. onion souffle one cup cream sauce, ja cup bread crumbs, cup cold boiled nions, chopped, teaspoon chopped parsley, egg yolk. mix horoughly, add beaten whites of eggs and bake in moderate ven. serve at once. mrs. charles e. pennock. stuffed peppers six green peppers, cups boiled chicken, cups boiled rice, cup strained tomatoes, tablespoon grated onion, tablespoons elted butter, and fresh bread crumbs. remove the stem and eeds of peppers, boil them ten minutes in boiling salted water, rain and fill with a mixture made by mixing the above ingredients nd bake in hot oven for twenty minutes, basting with hot water, - vegetables fried peaches pare, stone and halve fairly soft peaches. put in pan pit side up. fill with brown sugar and cook over a slow fire until done or browned; just enough butter to keep them from sticking to pan. mrs. h. s. bremond. sweet potatoes baked with apples wash medium sized potatoes, peel and cut in slices about . inch thick. pare and slice same number of tart apples, in same ay. put sweet potatoes and apples in baking dish in alternate ayers with sugar sprinkled over apple layer, sprinkle vá cup sugar ver the top, scatter j/ cup butter also over top, add vá pint hot water. bake slowly for hour, or until well done. serve hot. ess sugar and butter can be used, or sweet potatoes can be cooked rst and then peeled and sliced adding apples then, in which case t needs to cook only minutes. mrs. f. j. ludwick. corn oysters one pint grated corn, v cup flour, egg, salt and pepper. ſix well and fry in deep lard. half quantity with one egg is nough for two persons. mrs. j. remsen bennett. corn oysters - grate ears corn, getting out all the milk. mix with cup resh bread crumbs, teaspoon sugar, teaspoon salt. fry in half ard and half butter in shape of oysters. mrs. ralph harter. corn oysters one dozen ears of corn, grated; eggs, whites and yolks beaten eparately. salt to taste. fry on a greased griddle and serve t once. mrs. w. k. archbold. peach fritters make a fritter batter. take a can of peaches, drain them from he juice, dip each piece into the batter and fry in deep fat. take he juice of the peaches and thicken with a little cornstarch, boil p, add a flaovring of sherry wine, pour over fritters and serve. mrs. edgar brown. vegetables chopped beets boil fresh beets till tender, then chop fine. just before serving pour over them a hot dressing made of egg, v teaspoon sugar, tablespoon butter, v cup vinegar, teaspoon mustard and a little salt. mrs. arthur b. morss. eggplant farci parboil an eggplant and cut it into dice. make a white sauce with tablespoons butter and tablespoons flour and a pint of milk; salt and pepper. into a baking dish put a layer of eggplant, then one of sauce and grated toast, and continue until the dish is full, having the last one sauce. grate a hard boiled egg over this with grated toast and bake in oven for minutes. mrs. edgar brown. tomatoes filled with macaroni cut off the stem end of the tomatoes, scoop out the centers; cut cooked warner's macaroni in small pieces, season with salt, pepper and butter and fill the tomatoes. sprinkle a little grated cheese over the top of each and bake for half an hour. mrs. edgar brown. jellied vegetables soak tablespoon gelating in j cup cold water for a few minutes, then dissolve in cup of boiling water; add cup each of sugar and vinegar, tablespoons lemon juice, teaspoon salt, a few whole cloves; when nearly cold strain and add can ( cup) green refugee beans, whole, and or pimentoes cut in fancy shapes. put in small molds and set in a cold place. laura i. savage. spaghetti milanese for this get the spaghetti (warner's) which comes in round coils. cook spaghetti in boiling salted water rapidly for minutes. make a sauce of cup soup stock and cup thick tomato puree, add stalk celery chopped fine. place spaghetti in deep dish, mix in ja cup grated cheese with a fork, pour on sauce. serve at once, with extra dish of cheese on table to sprinkle on top. vegetables boston baked beans one pint beans, add water to cover beans and cook until skins begin to loosen. then put in bean pot with quarter of cup of molasses (add salt and a little mustard). keep plenty of water on beans while baking. bake in slow oven or hours, or until tender. mrs. a. r. grant. rice fritters one pint cooked rice, Ø cup sweet milk, eggs well beaten, a little flour to stiffen. shape into cakes or balls and fry in hot lard. mrs. w. k. archbold. baked beans one quart navy or small beans, soak over night. put on stove with hot water and teaspoon soda; when skin can be blown off remove and drain. cut up pound salt pork in small pieces, tablespoon molasses, salt and pepper to taste. place in jar in layers, pork and beans. bake for hours covered, and with plenty of water. remove cover and let bake brown. mrs. s. c. dayan. the park church cook book eureka hand laundry every laundry done separately no laundry marks outdoor d r y ing special attention given fine fabrics grape street warren h. c. watts oplometrist keith bldg., s. salina st. syracuse, n. y. featherley”s thornden pharmacy cor. s. beach and westcott syracuse, n. y. telephone – . your drug store wants— prescriptions our specialty- prompt service–try our store next time you need prompt service. salads salad scald cup milk or well reduced chicken stock (the last is preferable), beat yolks of eggs slightly, add teaspoon each of salt and paprika and celery salt and cook as boiled custard. remove from fire, add package of gelatine softened in a cup chicken broth. strain over j/ cup of cooked white meat of chicken, chopped and pounded in a mortar and passed through a sieve. stir over ice water until perfectly smooth and begin- ning to set, then fold in cup of whipped cream. turn into a ring mold and when chilled and wet set turn into a bed of lettuce and fill the center with equal parts of celery and english walnut meats, sliced and mixed with french or mayonnaise dressing; or mold in small cups and turn out on a slice of chilled tomato resting on a lettuce leaf, garnish with mayonnaise. mrs. ira van allen. pear and nut salad core bartlett pears, fill cavity with chopped pecan nuts and english walnuts and mayonnaise. set this on a lettuce leaf, place around it balls of cream cheese rolled in parsley. mrs. sumner rhoades. tomato jelly salad one can tomatoes, onion grated, teaspoon salt, tablespoon sugar, whole cloves, small piece bayleaf. cook minutes. rub through a sieve. add tablespoons granulated gelatine, dissolved in cup cold water. pour into individual molds and serve on lettuce with mayonnaise dressing. mrs. e. p. jeffery. tomato jelly one-half box gelatine dissolved in a little water, quart stewed tomatoes, teaspoon sugar, salt to taste, dash cayenne and celery salt. heat together and strain through fine sieve, pour into individual molds and set in cool place to harden. serve on lettuce leaves with mayonnaise dressing. mrs. mary edwards. fruit salad no. grape fruit and bananas on a slice of pineapple. serve with mayonnaise dressing. mrs. mary edwards. salads tomato aspic simmer cups tomato liquor, stalks celery, bay leaf and a slice of onion for about minutes; strain and add tablespoons granulated gelatine dissolved in cold water. then add salt and pepper to taste. pour into forms that have been wet. leave or hours. with a hot teaspoon remove from center jelly to form a cavity, which fill with salad. if shrimp salad, choose a whole shrimp and lay in form before pouring in jelly. melt the jelly that has been removed and pour into the cups. let it harden. turn on lettuce leaf and surround with mayonnaise. mrs. william f. hodge. individual fruit salads one slice of hawaiian pineapple, malaga grapes cut in halves and seeded, tablespoons chopped english walnut meats, or tablespoons mayonnaise dressing mixed with whipped cream, lettuce leaves. put lettuce on a plate, lay one slice of pineapple dotted with grapes, add salad dressing, then nuts. keep cold until ready to serve. mrs. john f. tuttle. german potato salad cook medium sized new potatoes with jackets; when tender, stand in cold water about minutes; pare and slice very thin. mix with following dressing: cream tablespoon flour with of butter, tablespoons vinegar, % cup cold water; cut onion in and cream minutes. sprinkle little mustard over potato, salt and pepper to taste. slice onion fine with potatoes, if liked. serve either hot or cold. mrs. geo. h. bond. orange salad fill a salad bowl with crisp, white lettuce leaves, cut oranges across in round slices, after removing peel and skin, place them here and there among the lettuce leaves; marinate and serve very cold with french dressing. very cool and inviting looking on a hot day. fruit salad no. remove skin and core from ripe pears. fill the cavity with cooked or mayonnaise dressing and place cherries on top. mrs. mary edwards. salads maraschino salad stick salted almonds in end of maraschino cherries, about to a portion. serve on lettuce hearts with either french or mayon- naise dressing. malaga grapes with the nuts stuck into one end are also nice with this, if one wishes a color scheme of red and white. mayonnaise, dressing one scant teaspoon mustard, a little cayenne pepper, scant teaspoon salt, egg. beat until creamy with egg beater. one teacup columbia salad oil, add at a time, beating thoroughly. juice of vá lemon added last thing. mrs. wm. h. woodhull. cream cheese salad mix a cream cheese with salt, pepper and blue label catsup to taste, and form into balls with half an english walnut meat on each side. serve on lettuce with any dressing desired. these taste good and are pretty for a “red” or “pink” luncheon. salad dressing one tablespoon mustard, tablespoon sugar, tablespoon flour, salt, cayenne pepper, small v cup butter, eggs. mix this all together, put on fire and add cup vinegar and cup milk. cook until thick. thin before serving with whipped cream. laura i. savage. cooked salad dressing put pint cream, either sweet or sour, into double boiler; also cup vinegar, slightly diluted. blend teaspoon mustard, same of salt, smooth with a little vinegar and add to cream; then add tablespoon sugar, dissolve heaping tablespoon cornstarch in about cup milk, and add. when it begins to thicken well add beaten yolks of eggs, first beat them into a little of hot mixture to prevent curdling. do not cook after adding eggs. when ready to use thin with whipped cream. this is particularly nice with fruit salads. mrs. jeffrey. pineapple dressing for fruit salad six eggs, beaten separately, juice of cans of pineapple, juice of lemon. cook in a double boiler. when cold, add % cups of cream, cup of sugar and vanilla. dorothy alvord. salads mayonnaise dressing have all materials fresh and cold. put yolks of eggs in cold bowl, add cold olive oil very slowly, beating with silver fork until mixture is very thick. when nearly enough oil has been added, put in a few drops of vinegar and lemon juice, then more oil and a little vinegar and lemon juice again. the amount used depends upon taste. one-half teaspoon salt, teaspoon each of powdered sugar and dry mustard should be added, a little at a time, towards the end of the process for eggs at least a pint of oil is required. mrs. s. b. schultz. ginger ale salad pour j cup of boiling water over package of lemon jello o. set in hot water until thoroughly dissolved, stirring all the time. cool and add one and one-half cups ginger ale. set in a cool place until it begins to thicken. then stir in j cup finely cut nut meats, cup finely cut celery, cup finely cut assorted fruits, tablespoonful finely cut crystallized ginger. marjory parsons. thousand island dressing one-half cup mayonnaise, little less of cream, soup spoonsful tarragon vinegar, heaping teasponoful paprika, salt, or soup spoons chili sauce. mix these well in a bowl, then add soup spoon chopped green pepper, teaspoonful chopped sweet red pepper or pimento, teaspoonful chopped beet, teaspoonful chopped olives or onions, mix, stir well, and serve cold. celia boyington tuttle. ginger ale salad three-fourths cup diced pineapple, cup chopped grapefruit pulp, cup blanched and shredded almonds, cup malaga grapes if available, cup imported ginger ale, tablespoons gelatine, /s (scant) teaspoon salt, pepper, white cayenne. lettuce, mayonnaise. soak gelatine for minutes in ja cup of tepid water, then dis- solve it over steam. combine the fruit, nuts, salt and pepper, stir in of the ginger ale, reserving w to mix with gelatine, then add the ginger ale and gelatine last. pour into individual molds and when stiff serve with mayonnaise and garnish with lettuce. this is fine. will serve or . if grapes are not available, it is well to put in a little sugar. mrs. h. s. bremond. the park church cook book parker's flour parker's prepared pancake flour and parker's prepared buckwheat flour parker's special pastry flour parker's prepared brown bread flour and parker's graham flour h. w. parker flour mills, syracuse. n. y. warren stevens & sanford pasteurized milk and cream fancy creamery butter, buttermilk e. fayette st. syracuse, n.y. e. m. meatyard co. wholesale and retail grocers exclusive handlers of ferndell and park and tilford pure food products tel, warren – . bastable block the park church cook book optical goods kodaks g. f. lindemer successor to thamer optometrists, opticians south salina street syracuse, n. y. consult our industrial fuel engineer on your church kitchen equipment, class room heating, etc. we specialize in efficient heating and cooking equipment. syracuse lighting co. puddings plum pudding one cup chopped suet, cups fine bread crumbs, cup sugar, cup raisins, cup currants, cup almond meats, cup citron, a teaspoon salt, teaspoon cloves, teaspoons cinnamon, % grated nutmeg, beaten eggs, level teaspoon soda dissolved in hot water, pint flour, cup milk. steam hours and serve with brandy sauce. mrs. s. c. dayan. english plum pudding one loaf baker's bread, crumbed; eggs, pound raisins, pound currants, pound citron, % pound sugar, orange, grated, and juice; vá pint brandy, vá pint molasses, pound suet, chopped fine; teaspoon salt, dessertspoon cinnamon, dash of cloves. steam in small puddings for hours. serve with any rich sauce. very fine and will keep years. mrs. john bates. steamed english pudding one cup grated potatoes, cup grated carrots, cup suet, chopped fine; cup raisins, cup currants, cup molasses, cup sugar, cups flour, level teaspoon soda dissolved in hot water, teaspoon each of cinnamon, cloves, allspice. steam hours. mrs. charles e. pennock. poor man's pudding one-half cup rice, teaspoon salt, nearly cup sugar stirred into rice. add quart and v pint milk. pour into buttered dish, grate a little nutmeg over top and bake very slowly hours. mrs. finel. john's delight two cups stale bread crumbs, dry and ground fine; a cup milk, egg, v cup molasses, cup butter, teaspoon soda, salt, cloves, cinnamon and nutmeg. steam hours. serve with whipped cream or any liquid sauce. mrs. i. a. savage. suet pudding one cup suet, cup molasses, cup sour milk, cups flour, cup fruit, teaspoon soda, teaspoon salt. steam hour. this will keep for weeks. the longer steamed the better. mrs. w. h. dickinson. puddings fruit pudding one egg, large tablespoon butter, v cup sugar, a little salt, beaten thoroughly; then add cup milk, flour to make as stiff as cake batter, teaspoons baking powder, cup fruit (peaches, cherries, berries or apples may be used), stirred in well. grease the dish and bake in oven hot at first and then cooler. mrs. william a. mackenzie. lemon cream pudding beat yolks of eggs with tablespoons sugar, add juice and a little grated rind of large lemon, tablespoons hot water. simmer until it thickens, then remove from fire and stir in the beaten whites of eggs and tablespoons sugar. serve cold with whipped cream. mrs. w. michel. prune snowballs soak a cupful of more of prunes in cold water for twenty-four hours. have ready a dish of boiled rice and a number of small pudding cloths wrung out of hot water. lay these one at a time over a small bowl and spread the rice on each cloth—about % of an inch thick. put three prunes in the center, draw up the cloth until the prunes are covered with rice, tie tightly and steam for ten minutes. turn out on a hot dish and serve with a lemon or wine sauce, or whipped cream. mrs. edgar brown. sponge pudding one-half pint milk, % tablespoons flour, v cup sugar, eggs, colton's vanilla. heat the milk, add flour, wet with extra milk, cook until thick. cool and add sugar beaten with yolks of eggs and teaspoon vanilla. at the last add whites of eggs beaten very stiff. pour in buttered dish and set in jar of hot water. bake about minutes in quick oven. serve with whipped cream or creamy sauce. cold cabinet pudding soak. a box gelatine in cup water. beat the yolks of eggs with teaspoons sugar and saltspoon salt. cook in pint milk in double boiler until it thickens. add gelatine and teaspoon colton's vanilla. pour over lady fingers or macaroons and candied cherries. mrs. mary edwards. cold desserts, custards, etc. pumpkin custard one pint mashed pumpkin, v cup sugar, eggs, cup sweet milk, ground cinnamon to taste. mix all together and bake in deep dish. serve very cold with whipped cream. - mrs. w. e. boyd. pineapple jelly one can pineapple heated to the boiling point. strain } ounce gelatine which has been dissolved in cold water, and add. when cool beat in whites of eggs and v pint of cream. pour into wet mold and set on ice. mrs. e. g. riggs, brooklyn. coffee tapioca stir into cups of hot coffee v cup minute tapioca and v cup sugar. cook minutes. turn into wet mold. serve cold with cream. cream gelatine one pint of cream whipped, sugar to taste, tablespoon gelatine dissolved in little water, chopped nuts, sherry to flavor and a few crumbled lady fingers. mix together and let stand in mould until stiff. mrs. m. c. warnick. peach cream one quart canned peaches, cup sugar, pint cream, vá box gelatine, v cup water. soak the gelatine in cold water, add the peaches and cook minutes. cool and beat until it begins to thicken, then add the whipped cream. pour in mold and place on ice to harden. - mrs. harry v. allen. baked chocolate custard one quart milk, yolks of eggs, squares grated chocolate, whites of eggs reserving for meringue, cup sugar. scald milk, add chocolate dissolved in a little hot water. cook a minute. pour on to the beaten yolks and whites with sugar. turn into a buttered baking dish. set into a pan of hot water. bake until firm. then draw to the door and cover with a meringue made of the reserved whites and tablespoons of powdered sugar. brown. eat cold with cream. mrs. h. w. trout. cold desserts, custards, etc. date tapioca one and one-half tablespoons granulated tapioca, tablespoons sugar, cup scalded milk, egg, v cup chopped dates, pinch salt. cover with meringue. mrs. c. e. pennock. egg cream two eggs, tablespoons sugar, juice lemon, grated rind v lemon. beat yolks thoroughly, stir in sugar and lemon. put on stove in double boiler, cook until it begins to thicken, stirring constantly. add beaten whites and stir minutes. serve cold in sherbet glasses. mrs. charles e. pennock. charlotte russe one-half pint thick cream, teaspoon colton's vanilla, v cup granulated sugar. whip the cream stiff and gradually add the sugar, vanilla and lastly the beaten whites of eggs. line the bottom and sides of a dish with lady fingers or sponge cake. pour in whipped cream and set away in a cold place. miss humbert. cosuth cakes bake round cup cakes and frost on top and sides with chocolate icing. scoop out a hole in the inside of each, first cutting off a thin slice from the bottom. fill this hollow with stiffly whipped cream. put bottom piece on again and serve very cold. baltimore. peaches en surprise chill large free-stone peaches. just before serving, peel and remove pits with a spoon. have ready whipped and sweetened cream. mix chopped nut meats with the cream. fill the peaches with the mixture and garnish with powdered macaroons, candied cherries and angelica. serve at once. mrs. j. p. barnes. trilby cream one pint cream, whipped; tablespoons pulverized sugar, easpoon colton's vanilla, cup chopped english walnuts, pound 'ery fresh marshmallows cut in quarters with very sharp scissors. mix together and set on ice for several hours before serving. one-half this amount to serve six or seven persons. mrs. j. p. barnes. cold desserts, custards, etc. chocolate blancmange one quart milk, % cups sugar; cook in double boiler. when hot, add tablespoons cornstarch dissolved in little cold milk, teaspoon colton's vanilla, squares chocolate melted. pour into mold and put on ice. prune whip steam v. pound prunes until tender, stone and chop fine. add tablespoons confectioner's sugar and beaten whites eggs, bake in slow oven vá hour. serve cold with whipped creani. mrs. willis gaylord. orange pudding take the pulp and juice of large oranges or small ones. to this add cup sugar, to vá box gelatine soaked in ja cup cold water minutes, pour in v cup boiling water, mix with oranges and sugar and pour in wet molds. set on ice and serve with whipped cream. mrs. ida bond. peach cream take a pint can of peaches and cut the fruit in small pieces, dissolve box of gelatine in hot water after soaking in cold water. whip pint cream until solid, add gelatine, a pinch of salt and sugar to taste. then stir in peaches, fruit and juice and pour in mould to form. tapioca pudding soak tablespoons pearl tapioca over night. in the morning press out the water, put it into quart boiling milk. then add yolks of eggs, cup granulated sugar, even tablespoon corn- starch, mix together. flavor with colton's vanilla. add a pinch of salt. use the beaten whites for meringue. frost the pudding and brown in rather slow oven. serve cold. miss humbert. date and nut torte beat together eggs and cup granulated sugar, add tea- spoon colton's vanilla. mix together cup quartered walnuts, cup spliced dates, cup flour, teaspoon baking powder. add to this the eggs, sugar and vanilla. bake about hour in pan with removable bottom. add a few spoons sherry when done. cover with whipped cream or ice cream. mrs. lamont stilwell. cold desserts, custards, etc. baked apples pare and core large apples and roll immediately in sugar. fill cavities with chopped english walnuts, sugar and butter. put a little water in pan and bake with whipped cream. louise buckley. jellied fig wash dozen figs, put them into a saucepan with just enough water to cover them. dissolve ounce gelatine in cup of cold water. when figs are tender, add gelatine to them and j/ cup sugar. stir until dissolved and slightly cooled. add the juice of a lemon. turn into a mold that has been wet in cold water. if there is not enough liquid add boiling water and v cup sherry wine. serve with whipped cream. mrs. edgar brown. bread rasp (scotch recipe) raspberries and currants stewed together and cooled. put a thin slice of bread in the bottom of a bowl, then some of the stewed fruit, then another slice of bread, etc., alternating until the bowl is full. put a plate on the top and let stand on ice all night. turn out next day and serve with whipped cream. the most simple dessert to make, and very good. mrs. h. s. bremond. cream custard one pint of milk, eggs yolks beaten well, desertspoons sugar dessertspoons cornstarch, teaspoonful butter, vanilla. cook in double boiler, stirring constantly. add butter and vanilla when artly done. beat w pint cream and fold in when custard is cold. mrs. s. s. buckley. charlotte russe hedge make a sponge cake, stick blanched almonds all over the top bout an inch apart. pour over this a thin custard and on that hipped cream. serve as dessert, very cold. minute cho.colate walnut jelly dissolve package chocolate minute gelatine (flavored) in pint hot milk and set to cool. when beginning to congeal beat a stiff froth, adding va cup walnut meats and v dozen figs, cut ne, serve with whipped cream. mrs. mary edwards. pies lemon pie into double boiler put cup granulated sugar, tablespoon flour (blend them well); add grated rind of lemon, then the juice, to this add yolks of eggs and last cup boiling water and lump of butter size of walnut. cook well. have piecrust shell all baked. pour into it the filling. spread over the pie a meringue made of the whites of eggs, whipped, and tablespoons pulverized sugar and a bit of colton's vanilla. brown in a slow oven. mrs. lamont stilwell. lemon pie one cup sugar, cup sweet milk, cup hot water, grated rind and juice of % lemons, heaping tablespoon flour, heaping tablespoon cornstarch, yolks of eggs, pinch of salt. method: mix together sugar, flour and cornstarch thoroughly; add milk, hot water, lemon juice, grated rind and yolks of eggs. put in double boiler and cook until thick. when cold place in baked shell, cover with meringue and brown in very slow oven. mrs. william h. simmons. piecrust for one pie one and one-half cups flour, v cup lard (scant), tablespoon butter, tablespoon sugar, teaspoon salt, a little cold water, mrs. lamont stilwell. raisin pie one cup seeded raisins, chopped fine; a cup sugar, cup sour cream, % teaspoon salt, teaspoon colton's vanilla, vá teaspoon soda, yolks of eggs, well beaten. bake in crust made quite rich and use whites of the eggs for a meringue. mrs. francis h. mcchesney. cranberry pie one cup cranberries, cup raisins, a cup water, tablespoon flour, teaspoon colton's vanilla. cut the berries in half, soak in water hour, add raisins and cup sugar. bake in crusts. mrs. francis h. mcchesney. piecrust one and one-half cups pastry flour, v cup kettle rendered lard, teaspoon salt, tablespoons ice water. mrs. f. e. hutchins. pies cream pie one pint milk, tablespoons cornstarch, v cup sugar, yolks of eggs. cook as for boiled custard, flavor. bake crust and pour in custard. beat whites of eggs, spread on top and brown, green tomato mince-meat one peck green tomtoes, chopped fine. cover with boiling water and let stand minutes, then drain. cover again with boiling water and cook until tender. drain and add pounds light brown sugar, pound suet (chopped fine), pounds seeded raisins, pound seeded currants, tablespoons cinnamon, same of salt, tablespoon cloves, teaspoon nutmeg, cup vinegar, boil all and can hot. mrs. helen m. condon. banberry tarts filling: one-half pound figs, heaping tumbler seeded raisins chopped together very fine, grated rind and juice of orange, juice of lemon, heaping tumbler sugar. mix together well. make a rich piecrust, cut into rounds with cooky cutter after rolling very thin. place teaspoon of the mixture on side of round, double over the other side on it and press with a fork around edges. bake until brown. mrs. john bates. butter scotch tarts one cup sweet milk, cup water, cups brown sugar, pinch salt, egg yolks, tablespoons flour, tablespoon butter, vanilla to flavor. mix flour, sugar and butter thoroughly. have milk in double boiler. add the above mixture, then the water and salt. stir until thick, then add egg yolks lightly beaten and vanilla, stirring constantly. have rich pastry baked in muffin tins. fill with the filling, put meringue on top and brown lightly in oven. adelaide malin. bramberries use very rich pastry, roll thin and cut out with large round cutter. put a teaspoonful of mixture on each round. wet edge and press edges closely together with a fork. prick holes on top with fork. mixture. one cup finely chopped raisins, cup sugar, cracker rolled fine, egg well beaten, lemon rind and juice. mrs. candee. ice cream and mousses ice cream two eggs, thoroughly beaten; quart milk, pint cream, heaping cup sugar, a little salt. use any colton's flavoring desired. mrs. alexander. stanley cream cut in small pieces pound fresh marshmallows, v cup blanched almonds, cup maraschino cherries. beat cup heavy cream stiff and add tablespoons powdered sugar, v teaspoon colton's vanilla, few grains salt. then cut and carefully fold in prepared ingredients, put in mold and pack in ice and salt hours. mrs. sumner rhoades. new jersey ice cream one can condensed milk, can twice filled with ordinary milk. stir thoroughly until well mixed, then add the yolk and white of egg, beaten separately; tablespoon colton’s vanilla and freeze. (no more sugar, as the condensed milk makes it sweet enough). this will serve six. mrs. f. f. hutchins. cherry parfait add cup of cherry pulp, cups thick whipped cream and % cup cherries. flavor with a few drops colton's almond ex- tract. put in a mold, bury in ice and salt for hours. garnish with candies and cherries. mrs. edgar brown. caramel cream one pint milk, eggs, well beaten; good half cup sugar. put sugar in pan over fire, stirring constantly until it melts, then add to milk; add the eggs and cook until it thickens. just before freezing add v pint whipped cream. mrs. sumner rhoades. lemon welvet three lemons, quart milk, pint sugar, cup cream (whipped), whites of eggs. cook milk, sugar and grated rind of lemons. freeze. when it begins to freeze well, put in lemon juice, cream and beaten whites of eggs. mrs. helen m. condon. ice creams and mousses . maple ice cream one cup maple syrup, beaten egg yolks, mix and boil together; when cold add a pint whipped cream, cup milk, beaten egg whites. freeze. mrs. w. a. mackenzie. strawberry ice cream one quart berries mashed with cups sugar, pint cream, wa pint milk scalded. sweeten more if necessary. freeze when cool. mrs. h. w. trout. marshmallow tortoni one quart cream, vá pound marshmallows, cut in quarters; little colton's vanilla, small cup sugar, v cup canned cherries, % cup english walnut meats, chopped fine; small pinch of salt. whip the cream stiff, add other ingredients, put in mold, pack in ice and salt hours. sultana roll two cups scalded milk, tablespoon flour, cup sugar, egg, % teaspoon salt, quart thin cream, tablespoon colton's vanilla, teaspoon colmond’s almond extract. mix flour, sugar and salt, add egg slightly beaten, and milk gradually, cook in double boiler minutes, stirring constantly at first. when cool, add cream and flavoring. color with leaf green, strain and freeze. line a mold, sprinkle with sultana raisins which have been soaked hour in brandy. fill center with vanilla ice cream or whipped cream, sweetened and flavored with colton's vanilla. cover top of mold with the pistachip ice cream, pack in ice and salt for hours. sauce—one cup sugar, v cup water, boil minutes, cool slightly and add cup claret. mrs. ira van allen. golden parfait two egg yolks, pint cream, cup sugar, tablespoon water, boil sugar and water minutes. beat yolks of eggs, then add boiling syrup a little at a time to the beaten yolks, stirring con- stantly. (if not thick enough, set in double boiler over hot water). it should form a custard. when quite cold, beat in the cream, which has been whipped. flavor to taste. put in a mold and pack in ice and salt hours. ice creams and mousses maple parfait boil cup maple syrup until it hairs, then beat the whites of eggs very stiff and slowly add the syrup. put on ice to cool. whip a pint of cream, add eggs and syrup, cup chopped nuts and pack in ice and salt hours. mrs. lucius g. leonard. angel parfait one-half cup granulated sugar, v cup water; boil until it hairs; add beaten whites of eggs and beat until cold, then add pint of cream, whipped stiff. flavor with teaspoons of colton's vanilla and freeze for hours. mrs. george h. bond. nesselrode pudding to golden parfait add cup boiled chestnuts, mashed; cup candied fruit, soaked in wine; cup chopped pineapple, teaspoon vanilla, tablespoon sherry. freeze in mold and serve with rum sallc . “three of a kind” three bananas put through sieve, juice of oranges and lemons. boil cups sugar and cups water minutes, then add juice and bananas. freeze. when partly frozen, add beaten whites of eggs. this will serve people. pineapple sherbet two and one-half cups sugar, quart water, boil together minutes; pint can pineapple or whole one, juice of lemons. beaten white of egg put in after it begins to freeze. will serve . mrs. i. a. savage. peach ice one quart peaches, lemon, va pound sugar, quart water. boil sugar and water minutes. press peaches through sieve, add sugar, lemon juice and, when cold, sugar and water. cut up about peaches in small pieces and add these. freeze as usual. mrs. sumner rhoades. apple water ice take % pounds cored and pared apples, put them into a saucepan with a little water, cook until soft; add pound powdered sugar and pint water; let boil up once; rub through a colander; add the juice of lemons and freeze. mrs. edgar brown. when you make cake nothing gives such wonderful results in home made cake as swans down cake flour! try it in any good recipe. you can have lighter, whiter, finer, better cake—pie crust—pastry, just as you long to have it. swans down costs only a few cents for each cake made and yet it saves all the costly waste of cake disappointments. swans down has been the grocers’ choice for years. -º- º || º - igleheart brothers --- - - evansville, indiana established also manufacturers of swans down. wheat bran, nature's laxative food. swans down º -º-º: prepared (not self–rising) - - --- cake flour preferred by housewives for years * sale by any good grocer cakes maple cream cake three eggs (reserve white of ), % cups white sugar, v cup butter, tablespoons sweet milk, % cups flour with teaspoons baking powder. bake in layers. maple filling: two-thirds cup shaved maple sugar, v cup thick sweet cream, beaten together and boiled. beat white of egg very stiff, then pour the boiling maple cream upon it and beat until cool enough to spread. mrs. s. b. schultz. newport cake one cup butter, egg yolks, cup pastry flour, % cups sugar, level teaspoon baking powder, egg whites beaten dry, table- spoon of brandy. cream butter, gradually beat in the flour sifted with baking powder. beat yolks light, add sugar. com- bine mixtures. lastly beat in whites of eggs and brandy. bake hour in a loaf or minutes in a sheet. mrs. h. w. trout. apple sauce cake one cup sugar, vá cup butter, cup unsweetened, cooked apple sauce with teaspoon soda stirred into it; cups flour, vá teaspoon salt, teaspoon cloves, teaspoon cinnamon, cup raisins chopped and mixed in the flour. bake as loaf cake. mrs. j. w. brooks. lady cake one-half pound butter, pound sugar, pound flour, eggs, teaspoonful cream of tartar, v teaspoonful soda, v pint milk. flavor with bitter almond extract. half quantity makes a medium size loaf. mrs. h. w. trout. apple sauce cake one and one-half cups sour apple sauce stewed and sweetened as for the table, cup sugar, egg, j/ cup butter, % cups flour, cup chopped raisins, teaspoons soda. cinnamon, nutmeg or colton’s vanilla for flavoring. mrs. jessie b. gaylord. caramel cake yolk of egg, j/ teacup milk, square chocolate, cook. add cup sugar, tablespoon butter, % cup milk, teaspoon soda, % cups flour. mrs. j. w. brooks. cakes sponge cake yolks of eggs, pinch of salt, cup sifted sugar, tablespoons boiling water, cup flour well sifted, teaspoon baking powder, teaspoon colton's vanilla, whites of eggs. sponge cake one cup sugar, eggs (whites beaten separately), cup flour, tablespoons cold water, vá teaspoon lemon. beat sugar into eggs slowly, stir as little as possible after putting in flour. flavor frosting with colton's lemon extract. mrs. asa r. barnes, sponge cake beat the yolks of eggs and rub cup sugar into them. add the whites (beaten stiff), pinch of salt, cup flour, teaspoon baking powder, teaspoon colton's vanilla and v cup boiling milk. bake in moderate oven. mrs. a. r. grant. improved sponge cake five large eggs, % cups granulated sugar, % cups flour, wa teaspoon cream of tartar. after sifting flour five times, measure % cups sugar, beat yolks of eggs thoroughly, then beat whites about half, add cream of tartar and beat until very light. stir in sugar lightly, then beaten yolks thoroughly, then add flour and teaspoon colton's vanilla and bake in a slow oven about minutes. mrs. a. m. ernhout, hot water sponge cake two cups sugar, cups sifted flour, eggs, cup boiling water, beat eggs, add sugar, add flour mixed with scant teaspoons baking powder. last of all, stir in hot water and v teaspoon colton's vanilla. bake hour in an oven, slow at first and hot at finish. mrs. d. p. rhoades. \ angel’s food cake eleven large, fresh egg whites, % cups granulated sugar, cup flour, even teaspoon cream of tartar, teaspoon colton's vanilla. beat eggs not too stiff, sift sugar four times, flour times. stir in sugar, flour, cream of tartar and flavor. bake in very slow oven an hour. - mrs. s. c. dayan. cakes sponge cake beat the yolks of eggs very light, add gradually cup sugar, then tablespoons cold water, cup flour, teaspoon baking powder. fold in the whites of the eggs, beaten stiff. flavor to taste with colton’s extracts. laura i. savage. cho.colate cake six squares of grated chocolate, cup warm milk, cup granulated sugar, beaten egg yolk; cook in double boiler until thick; add teaspoon colton's vanilla and set aside to cool. cream thoroughly cup sugar and v cup butter; add beaten eggs, ja cup cold water, cups sifted flour, teaspoons baking powder. stir in the chocolate and bake. frosting: beat until stiff the whites, of eggs, boil until it hairs on spoon cups granulated sugar, tablespoons cold water. while very hot add slowly and beat quickly with the whites. mrs. wm. a. mackenzie. chocolate loaf cake sift together or times cup sugar and % cups flour, melt % cake chocolate and butter the size of an egg. beat yolk of egg in a bowl, dissolve level teaspoon soda in cup sweet milk. add to beaten yolk of the egg; stir this mixture into flour and sugar. add chocolate and butter the last thing. mrs. edward millen. economy cake one heaping cup brown sugar, tablespoons lard, cup sour milk, cup raisins, teaspoon soda, teaspoon salt, teaspoon each of ginger, cinnamon and cloves, flour enough to make thick batter, teaspoon baking powder. cream sugar and lard; add salt and spices, also sour milk, into which soda has been stirred. sift flour and baking powder, add raisins and mix all together. beat well. - this recipe makes an excellent pudding served with sauce made as follows: add to pint boiling water butter size of an egg and % cup brown sugar. when the butter is melted, add heaping tablespoon cornstarch mixed with a little cold water. boil until starch is thoroughly cooked, then remove from the stove and add teaspoon colton's vanilla. mrs. w. e. boyd. cakes japanese tea room cake one cup sugar, v cup lard, egg, tablespoons of molasses, teaspoon cloves, teaspoon cinnamon, cups flour, teaspoon baking soda in cup of boiling water. stir well. bake in two layers. mrs. charles h. alvord. blueberry cake one-fourth cup butter, egg, j/ cup milk, vá cup sugar, % cup flour, teaspoons baking powder, pinch salt. cook in hot oven minutes. serve while warm, spread with butter. vivian w. joy. nut cake two-thirds cup butter, cups sugar, eggs, cup milk, cups flour, cup nut meats, teaspoons baking powder. break nuts into pieces and sift flour over them before stirring in cake. cornstarch cake two cups sugar, cup butter, v cup sweet milk, cups flour, cup cornstarch, teaspoon soda, teaspoons cream of tartar, whites of eggs beaten to a stiff froth. cream butter and sugar thoroughly, add soda and cream of tartar to milk and add to sugar and butter. then add flour and stir thoroughly and last fold in the whites of eggs lightly, beating as little as possible. this makes two loaves. mrs. f. f. hutchins. brown sugar cake one and one-half cups brown sugar, cup butter, v cup sweet milk, eggs, teaspoons baking powder, % cups flour, cup raisins. cinnamon and nutmeg. stir all together, add the flour and raisins last, with baking powder in the flour. mrs. cynthia a. ingham. cocoanut cake break eggs in a cup, fill up with thick, sweet cream, cup sugar, scant cups flour, teaspoon soda and teaspoons cream of tartar or teaspoons baking powder. flavor with either colton's lemon or vanilla. bake in layers. filling: one cup schepp's sweetened cocoanut, va cup white sugar, scant a cup thick, sour cream. mix thoroughly and spread between layers. mrs. richard simmons. cakes popcorn dainties make a boiled frosting and pour popped corn into it ; spread on banquet waſers and brown in a hot oven. very nice with ice creaml. mrs. e. g. riggs, brooklyn. crispettes beat eggs and stir into them cup white and brown sugar mixed and tablespoons sifted flour. add pinch of salt and teaspoon colton's vanilla. beat thoroughly and add cup english walnuts chopped fine. drop the dough by teaspoonfuls into buttered pans, allowing inches for cakes to spread. emma belle richards. jam cake one cup of sugar, cup of butter, eggs not previously beaten, % cups of blackberry jam, teaspoon each of cinnamon, allspice and nutmeg, % cups of flour, tablespoonfuls of sour cream, teaspoonful of soda. put the cream and soda in last. bake in layers. put boiled icing between the layers into which is stirred a cup of jam. ruth b. burhans. three egg angel cake one cup sugar, % cups of flour, vá teaspoon cream of tartar, teaspoons royal baking powder, j teaspoon salt, cup scalded milk, teaspoon almond or vanilla extract, whites of eggs. mix and sift first five ingredients four times. add milk very slowly, while still hot, beating continually add vanilla, mix well and fold in whites of eggs beaten until light. turn into ungreased angel cake tin and bake in very slow oven about minutes. remove from oven, invert pan and allow to cool. cover with clng. mocha cake, two cups of brown sugar, eggs (whites and yolks beaten separately), vá cup hot water, teaspoonsful baking soda, cups flour, tablespoons melted butter, v cup cocoa, cup sour milk, teaspoon vanilla. mix cocoa and brown sugar. add sour milk, then hot water in which soda has been dissolved. then add egg yolks, melted butter. sift in flour, mix well and fold in beaten whites of eggs, add vanilla. cakes soft gingerbread one cup molasses, cup sugar, v cup butter, j/ cup cold water, egg, teaspoon ginger, teaspoon soda, little salt, flour enough to make not too stiff a batter. this will make two fair sized cakes. mrs. jesse b. gaylord. nut macaroons one cup walnut meats, pounded, cup sugar, large spoonful flour and eggs. drop on tin and bake in quick oven. mrs. walter rockwood ferris. walnut wafers one-half pint brown sugar, vá pint walnut meats, tablespoons flour, v teaspoon salt, eggs. beat eggs, add sugar, salt, flour, walnuts and teaspoon colton's vanilla. drop mixture in small portions on buttered pan. bake until brown. francis dosser. oatmeal drops one cup sugar, eggs, heaping cups quaker oats, teaspoon baking powder, teaspoon colton's vanilla, tablespoon melted butter. drop by teaspoons on greased tin and bake in moderate oven. mrs. r. d. finel. nut wafers one cup brown sugar, tablespoon butter, egg, tablespoons flour, cup chopped nuts. drop from a spoon on a buttered pan and bake in a slow oven. do not touch for a few minutes after taking from the oven. mrs. e. a. kingsbury. sour cream cup cakes break two eggs in a cup and fill the cup with sour cream, % teaspoon soda, cup sugar, % cups flour. take eggs, cream, soda and sugar and beat until like whipped cream if possible; add flour. bake in ordinary oven. mrs. w. d. alsever. nutmeg cakes two cups flour, v cup butter, cup sugar, eggs, vá cup milk, teaspoons baking powder, teaspoon nutmeg. bake in small drop tins. serve hot with ice cream. mrs. s. c. dayan, cookies sour cream cookies one cup of sour cream, cup sugar, teaspoon soda, vá teaspoon baking powder, vanilla, salt and enough flour to mix soft. roll thin and bake in quick oven. mrs. arthur b. morss. “hungarian half moons” one pound flour, v pound pecans or almonds put thru meat grinder, pound butter, ounces powdered sugar. put vanilla bean in sugar for or days before making, pinch salt. put all on board—with minutes' patience—knead into dough. put on ice for few minutes until hard enough to handle easily—flour board. cut into small strips and roll out, and cut into pieces and form your crescents. cook in very slow oven for about – minutes, not allowing them to brown. they ought to be white, sprinkle heavily with powdered sugar. let cool. then turn cakes and powder bottom. note—brown paper over cakes while cooking would insure against danger of getting cakes brown. crescents should be % inches across and not quite vá inch thick. mrs. f. j. ludwick, chocolate jumbles two cups sugar, eggs, cup melted butter, cup grated chocolate, teaspoon soda dissolved in tablespoons warm water, cups flour. roll thin and cut out with fried cake cutter. bake, let cool and cover top with boiled frosting. in making half the amount use white of second egg for frosting. mrs. arthur b. morss. ginger cookies one and one-half cups molasses, cup shortening (lard and butter), vá cup brown sugar, level teaspoon ginger, teaspoon salt, vá cup boiling water in which dissolve level teaspoons soda, flour enough to roll out rather thick. mrs. e. a. kingsbury. lemon drops one cup sugar, juice and grated rind lemon, wa scant cup butter, eggs beaten separately, full cup flour, teaspoon baking powder. bake in drop tins. mrs. s. c. dayan. iii - cookies friedcakes one cup sugar, cup sour milk or buttermilk, heaping tea- spoon butter, egg, teaspoon baking powder, teaspoon soda, a little salt, nutmeg and cinnamon for flavor. mix rather soft, fry in hot lard. mrs. jesse b. gaylord. good friedcares two eggs, cup sugar, teaspoons baking powder, cup of milk, small cup mashed potato, tablespoon melted butter, cinnamon, nutmeg or colton's vanilla. flour to roll out. mrs. john bates. raised doughnuts one pound flour, cup sugar, cup butter, eggs, vá yeast cake, cup of milk. raise over night and fry as usual. friedcakes two cups sour milk, eggs, cups sugar, tablespoons melted lard and butter, mixed, large teaspoon soda, enough flour to make soft roll. flavor with ground cinnamon and nutmeg to taste. (these are extra good.) mrs. a. grant. brownies one-third cup butter creamed with cup powdered sugar, vá cup molasses, egg, v cup bread flour, cup finely chopped nuts, teaspoon soda. drop on a sheet of tin. mrs. d. p. rhoades. raised doughnuts dissolve compressed yeast cake in vá cup water, add cup sugar, cup warm water. make a sponge with flour about noon; at night add v cup lard melted but not hot, nutmeg and tea- spoon salt; mix into a soft dough by the addition of flour. in the morning do not knead but turn out on the board, roll quite thin and cut out. when they have raised to double their size, fry in hot fat; do not turn until one side is done. mrs. f. h. mcchesney. friedcakes two tablespoons shortening, cup sugar, eggs, cup sweet milk, v cup sour milk, v teaspoon soda, teaspoons baking powder, about cups flour, salt and spices. mrs. i. a. savage. breads, muffins, etc. bread without kneading eight cups flour, tablespoon salt and tablespoon sugar, compressed yeast cake, dissolved in vá cup of warm water; tablespoon lard scalded into % cups milk; allow to cool. put dry ingredients into large mixing bowl, then add dissolved yeast cake, milk and lard and % cups warm water. stir all together with mixing spoon, cover and allow to rise over night. in morn- ing mold into loaves with as little flour as possible. mrs. j. p. barnes. graham bread two cups sour milk, cup wheat flour, cup graham flour, cup corn meal, % cups molasses, teaspoons soda, egg, pinch salt. bake one hour. mrs. charles e. pennock. boston brown bread one quart flour ( % rye and v corn meal), quart liquid ( cup molasses and cups sweet milk), mix all together; add well beaten egg, teaspoon salt, teaspoon soda, dissolved in a little milk. steam or boil hours. mrs. francis h. mcchesney. raised graham bread take quart bowl of sponge, cup graham flour, tablespoons melted butter, cup sugar. mix as soft as possible. it takes longer to rise than the other bread. mrs. george h. bond. steamed graham bread two cups sour milk, cup molasses, cups graham flour, teaspoons soda disoolved in milk, salt. steam hours in cans with covers on. mrs. van allen. nut bread mix together cups graham flour, cup white flour, vá tea- spoon salt, tablespoon brown sugar, v cup broken walnut meats, % cup raisins and dates cut in small pieces and mixed. add tablespoons molasses, teaspoon soda, dissolved in tablespoon hot water and about cups sour milk (or more). bake at once for at least minutes. mrs. geo. h. bond. breads, muffins, etc. graham bread one pint sour milk or buttermilk, quart graham flour, cup white flour, v cup molasses, cup sugar, tablespoons shorten- ing, scant tablespoon soda, egg, teaspoon salt. bake in two loaves hour. mrs. f. w. knapp. graham bread | one cup sweet milk, vá cup molasses, level teaspoon soda, a little salt, cups graham flour. put molasses in cup, add soda and stir until very foamy, then add the milk and flour. this makes one loaf. mrs. jesse b. gaylord. nut bread one pound english walnuts cut in not very small pieces, Ø cup brown sugar and egg beaten together, cups sweet milk, cups flour, rounding teaspoons baking powder, salt. put in buttered tins and let rise minutes. bake minutes in a moderate oven at first, at last hotter, to brown well. mrs. r. d. finel. nut bread two eggs, cup sugar, % cups milk, cup chopped english walnuts, cups flour, teaspoons baking powder. put in a well greased tin and let rise hours. mrs. e. p. jeffery. nut bread two cups sour milk, teaspoon soda, scant cup sugar, tea- spoon salt, cups graham flour, v cup wheat flour with teaspoon baking powder, v cup chopped nuts. bake hour. nice for sandwiches. mrs. charles e. pennock. steamed indian bread one quart sweet milk, pint sour milk, pints indian meal, quart flour, cup new orleans molasses, tablespoon soda dis- solved in the milk, tablespoon salt. steam or hours, then put in oven a few minutes to brown. mrs. frank f. hutchins. delicate muffins one cup flour, v cup milk, teaspoons baking powder, tea- spoons melted butter, tablespoons sugar, eggs, teaspoon salt. bake in gem tins. mrs. asa r. barnes. breads, muffins, etc. || graham gems one tablespoon butter and cup granulated sugar creamed together; add cup sweet milk and egg well beaten. stir mix- ture and add % cups graham flour thoroughly mixed with teaspoons baking powder. bake until brown. mrs. william k. archbold. graham gems one egg, cup sour milk or buttermilk, level teaspoonful soda in milk, % cups graham flour, teaspoon salt, tablespoon melted butter, tablespoon sugar. nuts and raisins added improve them. makes large or small gems. mrs. h. w. trout. graham gems one cup sour milk, teaspoon soda, egg, tablespoons mo- lasses, cups graham flour, pinch of salt. bake in quick oven. mrs. charles e. pennock. green corn gems one cup grated green corn, va cup milk, cup flour, teaspoon baking powder, salt. bake in hot oven. mrs. c. a. ingham. popovers one cup flour, cup milk, /s teaspoon salt, egg. mix all ingredients and beat minutes. pour into hissing hot buttered gem pans, bake in hot oven minutes. mrs. a. grant. popowers are not difficult to make if this rule is followed. use a large, strong rotary egg-beater. place all the ingredients together in a mixing bowl: cup of sweet milk, unbeaten egg, cup of flour and a pinch of salt. beat thoroughly three minutes and place in hot buttered muffin pans. bake one-half hour in a moderate oven. - mrs. m. f. hasbrouck. baking powder biscuits two cups flour, level teaspoons baking powder, v teaspoon salt, tablespoons lard and butter ( % lard, va butter), cup milk, bake about minutes. mrs. w. d. alsever, breads, muffins, etc. date muffins one-fourth cup butter, cup sugar, cup milk, egg, cups flour, vá teaspoonful salt, level teaspoons baking powder, v . pound dates. cream butter and sugar together. add the beaten egg. sift flour, salt and baking powder together and add alter- nately with the milk. lastly add the dates which have been previously cut up. bake to minutes in greased muffin tins in a hot oven. currants or raisins may be used in place of dates. helen d. bailey. muffins one fourth cup sugar, eup butter, cup sweet milk, creamed together, egg, % cup flour, % teaspoons baking powder. mildred b. waters. dandy muffins two eggs beaten separately, cup flour, teaspoons baking powder, tablespoon melted butter, cup milk, teaspoons melted sugar. mix yokes of eggs with milk and melted butter, add to sugar, salt and baking powder sifted with flour. fold in whites last. mrs. dwight s. barnum. corn slappers on the night before needed, put % cupfuls of cornmeal, half a teaspoon of salt and two tablespoons of lard into a bowl, turning over it sufficient boiling water to make a stiff batter, stir thor- oughly and cover closely. in the morning add three well beaten eggs, half a cup of flour with which a heaping teaspoonful of baking powder has been sifted, and sufficient sweet milk to make a thick batter. drop by spoonsfuls onto hot greased skillet, shape with the spoon, brown well on both sides. half this quantity with one egg makes twelve. mrs. minnie m. woodford. buckwheat pancakes three cups buckwheat flour, cup white flour, v yeast cake dissolved in little water. make a thin batter, let stand over night. in the morning add small teaspoon soda dissolved in hot water and tablespoon molasses and teaspoon salt. mrs. s. c. dayan. breads, muffins, etc. biscuits three pints wheat flour, pint sweet cream, pint milk, teaspoon salt, teaspoon soda, teaspoons cream of tartar. mix soft and bake in quick oven. mrs. s. b. schultz. wheat pancakes one egg beaten, cups milk, % cups flour, % teaspoons bak- ing powder, little salt, tablespoon butter. - mrs. george h. bond. corn meal pancakes two eggs, tablespoon butter, tablespoon sugar, teaspoon salt, cups flour, cup corn meal; milk to thin.” fine! mrs. george h. bond. sour milk pancakes one cup clabbered milk, scant half teaspoon soda, well beaten egg, tablespoon melted butter, teaspoon salt, even tablespoons yellow corn meal, vá cup flour, measured before sifting. mix half hour before baking and then add the soda dissolved in teaspoon cold water. beat it thoroughly and bake on hot griddle. - mrs. george h. bond. candies cho.colate caramels one cup brown sugar, cup granulated sugar, v cup milk, va cup molasses, squares chocolate, tablespoon butter, a little water. cook until thick. mrs. edwin millen. two-four-six two tablespoons butter, tablespoons sugar, tablespoons molasses, tablespoon vinegar. let this boil until it hardens in water, then pour into buttered pan to cool. helen m. condon. - - candy two tablespoons butter, tablespoons sugar, tablespoons molasses. boil until it hardens in water; add square chocolate, or colton's vanilla if chocolate is not liked, and pour on buttered plate. nuts are an agreeable addition. mrs. sumner rhoades. sea foam four cups light brown sugar, cup cold water; boil until it forms a little ball when dropped in cold water. remove from fire, stir lightly, then add the stiffly beaten whites of eggs and pound broken walnut meats. stir until it begins to thicken, then drop from spoon on buttered plate. mrs. sumner rhoades. butter scotch one and one-half pints brown sugar, vá pint butter, table- spoons water, flavor with colton's vanilla. cook until it hardens in cold water. pour into buttered pan and put in cold place. mrs. sumner rhoades. brown sugar fudge two cups light brown sugar, v cup milk, butter size of walnut, cup nut meats, teaspoon colton's vanilla. cook sugar, milk and butter about minutes. drop in cold water. if it forms paste (not brittle), add nuts and vanilla. beat very fast about minutes. pour into buttered pans and cool. helen m. condon. marmalades pickled peaches and pears wash and dry and insert in each piece of fruit a bit of stick cinnamon and whole cloves. cover with hot syrup. seven pounds of fruit to pounds of sugar, pint of vinegar. let the fruit boil in the syrup until it begins to soften, then put fruit in glass jars or crocks and pour syrup over it, when the syrup has boiled until thick. mrs. w. a. mackenzie. spiced crab apples five pounds crab apples after prepared, pint vinegar, pounds sugar, teaspoons cloves, teaspoons cinnamon in a bag. put apples into vinegar and cook. put in sugar and finish cooking. e. s. r. spiced gooseberries to quarts berries add pounds sugar, pint vinegar, table- spoon each of ground colves, allspice and cinnamon. boil slowly for hours. mrs. e. g. riggs, brooklyn. cherry relish three pints cherries, pints sugar, oranges, pound seeded raisins. shred rind of oranges and boil a minute or two, drain off water. boil all together until thick. pour into jelly glasses, cover with wax when cold. - mrs. harry v. allen. grape conserve five pounds grapes, pounds brown sugar, pound raisins, vá pound english walnuts. pulp grapes and boil until seeds can be removed. then add skins and other ingredients. boil slowly until thick. spiced grape jelly remove grapes from stems and weigh. allow pounds sugar to every pounds fruit. put on grapes withour removing skins and boil about minutes, or until soft; then mash through colander fine enough to retain both skins and seeds, add sugar and boil until quite thick, then add tablespoon each of ground cloves, cinnamon, allspice and black pepper; quart vinegar. boil until of desired consistency, about % hours, over moderate fire. mrs. walter rockwood ferris. | marmalades currant relish five pounds currants (stemmed), pounds granulated sugar, oranges, (the juice, and finely chopped rind), cup chopped raisins. boil minutes. mrs. william m. ross. jelly two quarts blackberries and v peck sour apples make delicious jelly. mrs. s. c. dayan. currant jelly wash and drain thoroughly. do not remove stems. mash a few in the bottom of the kettle with a cup of cold water. cook until juice is extracted from the currants and they look white. drip through a jelly bag. allow pound sugar to pint juice. boil juice minutes, add hot sugar, boil hard minutes; skim when necessary. put into hot glasses, let stand until stiff, then cover. if you like raspberry flavor to currant jelly, add to them red raspberries in proportion of quarts to of currants. mrs. grant. apple jelly take spies and quarter, put in cold water and cook slowly until a little harder than would be required for apple sauce. if apple is good, leave seeds in. do not peel. put in bag and strain. cook juice down about two-thirds before putting in sugar. three-fourths cup sugar to cup juice. mrs. j. w. brooks. tomato butter after peeling pounds of ripe tomatoes, soak in cold vinegar over night. make a syrup of pounds white sugar, quart vinegar, tablespoon cinnamon, % tablespoon cloves, table- spoon allspice, tablespoon salt and teaspoon red pepper. when hot drop in the tomatoes, after draining them. cook slowly until quite thick. mrs. w. h. dickinson. tomato relish one peck ripe, hard tomatoes, chop fine, drain over night through kelly bag; cups brown sugar, cups celery chopped fine, % cup salt (scant), cups vinegar, medium onions, red and green peppers chopped fine, ounces mustard. let all stand one hour after mixing, then can without cooking. mrs. william m. ross. marmalades tomato conserve two pounds tomatoes, juice of oranges and lemons, pounds sugar, raisins and walnut meats to taste. chop peel of oranges and lemons and add enough water to simmer until soft, then add to other ingredients and boil until sufficiently thick. mrs. harold b. scott. preserved green tomatoes one peck green tomatoes cut up, pounds white sugar, sliced lemons with skins (remove seeds). boil until transparent and the syrup is thick. seal. preserved ginger may be added, if desired. mrs. a. c. miller, forestville, conn. canned whole tomatoes take perfect fruit, skin unbroken, fill jar with same, fill with boiling water. seal and place in boiler. let them come to a boil, set boiler back to cool. when cold, take jars out, tighten and put away. put pinch of salt in each jar. place tomatoes in hot water after skinning. mrs. j. w. brooks. preserved tomatoes peel and slice thick, then measure, quarts tomatoes, quart sugar, lemons sliced thin and all the juice, a little salt, ground cinnamon and cloves to taste (not very much). boil until thick. can be put into jelly glasses and sealed with paraffine. mrs. a. grant. mint jelly one cup granulated sugar, v cider vinegar, cup water, bunch mint, % tablespoons cox's gelatine, covered in cold water for a half hour, a pinch of salt and white pepper. boil sugar, vinegar and water together, add gelatine, then mint. stir well and strain into glasses. mrs. lamont stilwell. quam quot marmalade one quart quamguots, quarter and remove seeds; slice lemons; combine and let stand hours in twice their quantity of water. boil gently an hour over slow heat. cool and drain. chop rather corasely. return to liquid and measure. add cups of sugar to each pint of fruit and juice, and boil until clear and thick. one-fourth pound of walnut meats may be added if desired. makes jelly glasses. mrs. sumner rhoades. household hints cinder in the eye this is one of the minor trails in railway traveling. a simple and effective cure may be found in one or two grains of flaxseed, which may be placed in the eye without pain or injury. as they dissolve, a glutinous substance is formed which envelopes any foreign body that may be under the eyelid, and the whole is easily washed out. carry a dozen or more of these little seeds when starting on that railway journey next summer. the cost is nothing, scarcely. mrs. richard simmons. use of peach leaves to relieve from the terrible effects of running a rusty nail or other rusty tool in the foot of man or beast, take peach leaves, roll or jam them, apply to the wound and confine with a bandage. they cure as if by magic. one application usually does the work. try it, as you may save a life from a fatal attack of lockjaw. the leaves may be gathered while green and dried for winter use. moisten in a little water and then use as above. mrs. richard simmons. remedy for wasp or bee stings wrap the parts stung with ice. when the ice is melted, use more ice, until pain and inflammation are gone. a sure and quick remedy. have known it to cure when a boy’s arm was swollen to twice its natural size from a bee sting. mrs. richard simmons. to clean windows to clean windows quickly and easily rub over with chamois wrung from lukewarm water. the chamois must not touch cleaning cloths, lest it catch lint and be spoiled for window cleaning. mrs. john f. tuttle. liniment an excellent liniment for sprains, etc. equal parts of alcohol and laudanum, Ø part of oil of wormwood. shake. unequalled for sprained joints and muscles. thoroughly bathe (always rub from the heart), then bind with cloths wet in the liniment. mrs. richard simmons. the park church cook book charles j. litchison & son manufacturer's agent wholesale furniture church, school, hotel, lodge and club furniture a specialty artistic home furniture and fabrics lexington ave. phone – syracuse, n. y. edward hommel & sons opticians - university block syracuse, n. y. mary f. o'grady furs–quality fur coats remodeling and repairing kellogg street syracuse, n. y. phone warren the park church cook book william spalding & co., inc. – west jefferson street sporting goods including mcgreger golf clubs— colonial golf balls— - ladies' sport suits— men's and women's sport coats— fine sweaters— also columbia talking machines and records—cheney talking machines–pooley talking machines. the j. h. phillips estate gaylord bros. estab. the house of quality for over a half a century bank, school, library, and hospital supplies solicits your patronage magazine binders, coin boxes and wrappers, book repair materials, card index everything in improved and forms, etc. domestic foods gaylord bros. phone – - e. water | gifford st., syracuse, n. y. the park church cook book lasting achievement written indelibly in the annuals of optical progress is the record of bausch's service in mak- e. ing glasses to the highest conceivable standard. - basch pieal-q. - -- h - - - gray brothers, inc. manufacturers of high grade fashionable footwear for women distributed by witherill’s shoe dept. syracuse, n. y. the park church cook book madame nelligan importer originalor gowns and corsets gowns of highly individual character and distinctive beauty suprisingly moderate in price e. jefferson st. the morton adrins vocal studio compliments of a friend compliments of h. j. howe. inc. jewelers and silversmiths established the park church cook book shanahan’s incorporated women’s and misses’ ready- to wear garments and furs - west jefferson street syracuse. n. y. for good coal try h. w. duguid office: east fayette street yard: – canal street syracuse, n. y. “your head aches because your hat is so tight?—you have my sympathy, my hats used to be tight too, i have so much hair. “nowadays, i go to a wonder- ful millinery shop, where they take accurate measurements, and make my hats to suit me. they cost much less than ready- made hats, too. “where?–oh, west jef- ferson, h. a. hyde is the name.” fancy groceries, fruits, veg- etables, candy and nuts for the holidays our motto: quality, service and fair prices. f. l. matteson e. genessee st. open evenings and sundays the park church cook book patents, trademarks, copyrights, corporations parsons & bodell counselors at law university building syracuse, n. y. john f. rausch established baker, caterer, confectioner compliments of l. a. witherill ice cream, water ices fancy cakes south warren street. syracuse, n.y. the park church cook book | compliments of the liberty national bank prompt, accurate, friendly, and % mother's cupboard g. w. risley, prop. just around the corner from keith's bakery & delicatessen full line baked goods home baked beans macaroni and cheese delightful salads cottage cheese roast meats, etc. delicious home made milk bread. rich in nutrition and wholesome in food value. try our famous home made mayonnaise salad dressing we invite your inspection of our kitchen w. jefferson street athletics try our low prices & fine quality the easy running racycle bicycles for young ladies and young men automobile tires— automobile accessories knowland’s south salina street the park church cook book s. s. kaish company oriental rugs the house that enjoys unique confidence among high-class clientele. we sell dependable rugs repre- senting real values. your valuable rugs are care- fully washed and repaired in our own work rooms by native ex- perts. warren -m e. genesee street syracuse, n. y. manicuring harpers' scalp treatments warren ann b. schroeder hair dressing water waving a specialty keith's theatre bldg. syracuse, n. y. compliments of a friend the park church cook book warm, ventilate, humidify your home with a modern kelsey warm air system. the principle of kelsey health heat is based on delivering, not a small amount of hot air, but a large amount of warm air, properly humidified, to every part of the house. place a kelsey system in your old or new house. write, phone or call for further information. * the kelsey tº james st. -ii () warm air generator andrews sporting goods co., inc. athletic outfitters :: sport clothing : - east washington street index page soups - bean soup. . . . . . . . . . . . . . . . . . . . . black bean and tomato soup. . . . carrot soup. . . . . . . . . . . . . . . . . . . . celery soup. . . . . . . . . . . . . . . . . . . . corn bouillon. . . . . . . . . . . . . . . . . . corn soup. . . . . . . . . . . . . . . . . . . . . cream of pea soup. . . . . . . . . . . . . . – mock bisque soup. . . . . . . . . . . . . . souffled crackers for soup. . . . . . . . tomato soup. . . . . . . . . . . . . . . . . . . – fish appetizers. . . . . . . . . . . . . . . . . . . . . clams a la casino. . . . . . . . . . . . . . . clams a la newburgh. . . . . . . . . . . . clam chowder. . . . . . . . . . . . . . . . . . clams, deviled. . . . . . . . . . . . . . . . . clam croquettes. . . . . . . . . . . . . . . . codfish balls. . . . . . . . . . . . . . . . . . . creole fish. . . . . . . . . . . . . . . . . . . . . finan haddie. . . . . . . . . . . . . . . . . . . lobster a la newburgh. . . . . . . . . . . little pigs in blankets. . . . . . . . . . . oysters in brown sauce. . . . . . . . . oysters, escalloped. . . . . . . . . . . . . – salmon, baked. . . . . . . . . . . . . . . . . salmon croquettes. . . . . . . . . . . . . . salmon, jellied. . . . . . . . . . . . . . . . . salmon, molded. . . . . . . . . . . . . . . . salmon turbet. . . . . . . . . . . . . . . . . shad roe, fried. . . . . . . . . . . . . . . . shrimps, creamed. . . . . . . . . . . . . . . shrimps and peas. . . . . . . . . . . . . . . smelts, baked. . . . . . . . . . . . . . . . . . sauce, cucumber. . . . . . . . . . . . . . . sauce, tartare. . . . . . . . . . . . . . . . . . meats beef croquettes. . . . . . . . . . . . . . . . . beef loaf. . . . . . . . . . . . . . . . . . . . . – delicious pressed beef. . . . . . . . . . . escalloped beef. . . . . . . . . . . . . . . . . fillet of beef. . . . . . . . . . . . . . . . . . . spiced beef. . . . . . . -------------- chicken a la elizabeth. . . . . . . . . . . chicken a la king. . . . . . . . . . . . . . . casserole chicken. . . . . . . . . . . . . . . chicken casserole. . . . . . . . . . . . . – chicken glace. . . . . . . . . . . . . . . . . . chicken—italian style. . . . . . . . . . . | chicken terrapin. . . . . . . . . . . . . . . chicken with spaghetti. . . . . . . . . . jellied chicken. . . . . . . . . . . . . . . . . dressing, chestnut for fowl. . . . . . dressing, miss farmer's turkey. . dressing, a nice turkey. . . . . . . . . dressing, worcestershire. . . . . . . . . ham, creamed. . . . . . . . . . . . . . . . . - page casserole hash. . . . . . . . . . . . . . . . . heavenly hash. . . . . . . . . . . . . . . . . rice hash. . . . . . . . . . . . . . . . . . . . . . lamb croquettes, delicious. . . . . . luncheon dish. . . . . . . . . . . . . . . . . meat or fish, escalloped. . . . . . . . . meats or fowl, jellied. . . . . . . . . . . meat souffle (lamb). . . . . . . . . . . . meat souffle. . . . . . . . . . . . . . . . . . – mushrooms and sweetbreads. . . . . nut loaf. . . . . . . . . . . . . . . . . . . . . . patties, dresden. . . . . . . . . . . . . . . . queechy (new yorker). . . . . . . . . . sauerbraten. . . . . . . . . . . . . . . . . . . . sauce, horseradish (for roast mutton). . . . . . . . . . . . . . . . . . . . . sauce, mushroom. . . . . . . . . . . . . . . sausage, home-made. . . . . . . . . . . . steak, hamburg. . . . . . . . . . . . . . . . hamburg steak and macaroni. . . . stew, hamburg. . . . . . . . . . . . . . . . . stew, irish. . . . . . . . . . . . . . . . . . . . . timbale shells. . . . . . . . . . . . . . . . . . veal birds. . . . . . . . . . . . . . . . . . . . . veal or beef loaf. . . . . . . . . . . . . . . veal loaf. . . . . . . . . . . . . . . . . . . . . – veal ragout. . . . . . . . . . . . . . . . . . . . cheese dishes and eggs cheese, baked. . . . . . . . . . . . . . . . . . cheese balls. . . . . . . . . . . . . . . . . . . . cheese biscuits. . . . . . . . . . . . . . . . . cheese and bacon. . . . . . . . . . . . . . . cheese, deviled. . . . . . . . . . . . . . . . . cheese, escalloped. . . . . . . . . . . . – cheese rice. . . . . . . . . . . . . . . . . . . . cheese savories. . . . . . . . . . . . . . . . . cheese souffle. . . . . . . . . . . . . . . . . . “stadge” for chafing dish. . . . . . ... tomato rarebit. . . . . . . . . . . . . . . . welch rarebit. . . . . . . . . . . . . . . . . . eggs aurora. . . . . . . . . . . . . . . . . . . . eggs, baked with cheese. . . . . . . . . eggs, breakfast. . . . . . . . . . . . . . . . . egg balls. . . . . . . . . . . . . . . . . . . . . . eggs, creamed . . . . . . . . . . . . . . . . . omelet. . . . . . . . . . . . . . . . . . . . . . . . egg timbales. . . . . . . . . . . . . . . . . . . eggs with tomato sauce. . . . . . . . . eggs with tomato in chafing dish eggs in tomato. . . . . . . . . . . . . . . . . vegetables baked beans. . . . . . . . . . . . . . . . . . . boston baked beans. . . . . . . . . . . – chopped beets. . . . . . . . . . . . . . . . . baked corn. . . . . . . . . . . . . . . . . . . . corn fritters. . . . . . . . . . . . . . . . . . . corn oysters. . . . . . . . . . . . . . . . . . . index page corn, deviled. . . . . . . . . . . . . . . . . . corn pudding. . . . . . . . . . . . . . . . . . eggplant farci. . . . . . . . . . . . . . . . . eggplant, fresh in tomatoes, baked. . . . . . . . . . . . . . . . . . . . . . . - eggplant, stuffed. . . . . . . . . . . . . . . fritters, snow. . . . . . . . . . . . . . . . . . hominy souffle. . . . . . . . . . . . . . . . . macaroni and tomatoes. . . . . . . . . onions, baked with celery. . . . . . . onion souffle. . . . . . . . . . . . . . . . . . . oranges, baked. . . . . . . . . . . . . . . . . peaches, fried. . . . . . . . . . . . . . . . . . peach fritters. . . . . . . . . . . . . . . . . . peppers, stuffed. . . . . . . . . . . . . . . . potatoes, favorite baked. . . . . . . . potatoes, glazed sweet. . . . . . . . . . potatoes, sweet baked with apples potato puff. . . . . . . . . . . . . . . . . . . – potatoes, sweet, southern style. rice cooked in the southern annel". . . . . . . . . . . . . . . . . . . . . . ricette. . . . . . . . . . . . . . . . . . . . . . . . rice fritters. . . . . . . . . . . . . . . . . . . spaghetti italienne. . . . . . . . . . . . . . spaghetti milanese. . . . . . . . . . . . . . squash stuffed with shrimps. . . . . summer squash, southern style. , tomatoes filled with macaroni. . vegetables, jellied. . . . . . . . . . . . . . salads - apple and date salad. . . . . . . . . . . . beets, stuffed. . . . . . . . ----------- cheese and celery salad. . . . . . . . . cream cheese salad. . . . . . . . . . . . . dressing, cream salad. . . . . . . . . . . dressing, cooked salad. . . . . . . . . . dressing, delmonico's salad. . . . . . dressing for potato salad. . . . . . . . dressing, german for fruit salad dressing, mayonnaise. . . . . . . . . . . dressing, mayonnaise. . . . . . . – – dressing pineapple for fruit salad dressing salad. . . . . . . . . . . . . . . . . – dressing, thousand island. . . . . . . frozen salad. . . . . . . . . . . . . . . . . . . fruit salad no. . . . . . . . . . . . . . . . fruit salad no. . . . . . . . . . . . . . . . individual fruit salads. . . . . . . . . . ginger ale salad. . . . . . . . . . . . . . . . ginger ale salad. . . . . . . . . . . . . . . . marion’s salad. . . . . . . . . . . . . . . . . . maraschino salad. . . . . . . . . . . . . . . orange salad. . . . . . . . . . . . . . . . . . . pear and nut salad. . . . . . . . . . . . . pecan salad. . . . . . . . . . . . . . . . . . . . carnation pear salad. . . . . . . . . . . . pineapple and cheese salad. . . . . . pineapple salad fresh. . . . . . . . . . . potato salad, german. . . . . . . . . . . - - - - - - - salad. . . . . . . . . . page spring salad. . . . . . . . . . . . . . . . . . . sweetbread and cucumber salad. tomatic aspic. . . . . . . . . . . . . . . . . . tomato and macaroni. . . . . . . . . . . . tomato jelly. . . . . . . . . . . . . . . . . . . tomato jelly salad. . . . . . . . . . . . . . vegetable salad with mint. . . . . . . puddings apples, baked. . . . . . . . . . . . . . . . . . apple dumplings. . . . . . . . . . . . . . . apple pop-overs. . . . . . . . . . . . . . . . dutch apple cake. . . . . . . . . . . . . . bellevue pudding. . . . . . . . . . . . . . . blackberry pudding. . . . . . . . . . . . . blueberry pudding. . . . . . . . . . . . . . . bread rasp. . . . . . . . . . . . . . . . . . . . butterscotch tarts. . . . . . . . . . . . . . caramel pudding. . . . . . . . . . . . . . . chocolate pudding. . . . . . .- - - - - - – chocolate pudding steamed . . . . chocolate steamed pudding. . . . . cold cabinet pudding. . . . . . . . . . . cottage pudding. . . . . . . . . . . . . . . – cocoanut pudding, feather. . . . . . cream custard. . . . . . . . . . . . . . . . . date and nut pudding. . . . . . . . . . delicious pudding . . . . . . . . . . . . . . dumpling. . . . . . . . . . . . . . . . . . . . . . fig pudding. . . . . . . . . . . . . . . . . . . . fruit pudding. . . . . . . . . . . . . . . . . . – german puffs. . . . . . . . . . . . . . . . . . graham pudding. . . . . . . . . . . . . . . john's delight. . . . . . . . . . . . . . . . . . lemon cream pudding. . . . . . . . . . plum pudding. . . . . . . . . . . . . . . . . . plum pudding, english. . . . . . . . . . poor man's pudding. . . . . . . . . . . . prune pudding. . . . . . . . . . . . . . . . . . prune snowballs. . . . . . . . . . . . . . . . raisin puffs. . . . . . . . . . . . . . . . . . . . raisin puffs, steamed . . . . . . . . . . . rice pudding. . . . . . . . . . . . . . . . . . . shortcake for six people. . . . . . . . . snowballs. . . . . . . . . . . . . . . . . . . . . . sponge pudding. . . . . . . . . . . . . . . . steamed pudding. . . . . . . . . . . . . . – steamed english pudding. . . . . . . . steamed fruit pudding. . . . . . . . . . steamed chocolate pudding. . . . . . sauce for above pudding. . . . . . . . sauce, creamy. . . . . . . . . . . . . .. . . sauce, lemon. . . . . . . . . . . . . . . . . . sauce, orange. . . . . . . . . . . . . . . . . . sauce, pudding. . . . . . . . . . . . . . . . . sauce, pudding. . . . . . . . . . . . . . . . – sauce, quick for puddings. . . . . . . sauce, strawberry, for puddings. sauce, “‘wonderful” for plum pudding. . . . . . . . . . . . . . . . . . . . . suet pudding. . . . . . . . . . . . . . . . . . - tapioca pudding, hot. . . . . . . . . . . º - º published by the ºpes ºn society church, akºon, n. m uniliuſ º the akron coo }< eook |nº|| iiiii,iiiiiiic published by the ladies aid society of the - first methodist episcopal church akron, new york - price cents - - the arron cook book first methodist episcopal church akron, n. y. the akron cook book p. r. e. f. a c e among our best friends are the books that ten us how to live. “a friend in need is a friend indeed." so a good cook book is indeed the housekeepsi's friend. there are many good cook-books and we are justly proud to place this book among the best. every receipe has been tested and is recommended - - by the practical housekeeper whose name is signed. much labor has been expended and great pains have been taken to make this book one of which the ladies of the methodist episcopal church might be proud. a dahly remembrance we may live without poetry, music and art: - - we may live without conscience, and live without heart, we may live without friends; we may live withou, books: - - - º - - - but civilized man can not live without cooks. - he may live without books—what is knowledge but grieving? * he may live without hope—what is hope but deceiving? he may live without love—what is passion but pining? -- but where is the man who can live without dining? -- - —owen meredith the akron cook book ------------------------------------------------------------------------------------------ ----------------------------------------------------------------------------------- .*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*. nothing better than home-made candy try our own make bon bons and chocolates. our line of dandy confect- - bank tinery is copied but never equalled. - - of fresh daily. delicious ice cream sun- , daes, sodas and fancy dishes. ()ur specialty - we make our own candy akron akron candy kitchen ----------------------------------------------------------- ----------------------------------------------------- ------------------------------------------------------------------------------------ ------------------------------------------------------ george urban, jr. pres. w.m. l. seligman vice pres. george p. urban, sec'y and treas. | | [.. s ºwn z-tº * intº - i. . | - - ſº ee - \te - f\s - - d º - sº tºr. § - º º -- § -- ſº º º -/~~~~ § sººk.º. `nºthºn wº. § §º if you want the best bread use lieerty flour urban's pie flour the best for pies and caikes the aeron cook book - - baked lima beans boil. cupfulls of lima beans until done, then drain and put them in a buttered baking dish ; spread over them two large onions, which have been sliced and fried in hot drippings; now add a layer of cooked corn, a layer of sliced tomatoes, a layer of seasoned bread crumbo ; over these put a layer of sliced salt pork; bake in moderate oven for one hour. - - mrs. alice long french fried potatoes - cut potatoes in long cubes and fry in deep, hot fat until done; season after taking from fat and serve with broiled beefsteak. - e. escalloped corn butter a baking dish and fill it with alternate layers of cracker crumbs and corn, either fresh or canned ; season each layer with salt, pepper and but- ter and add milk enough to thoroughly moisten the whole; bake from % to hour, according to the amount you are preparing. fan nie thomas green tomatoes fried - slice green tomatoes, do not peal, dredge both sides in flour, season and fry in a frying pan in lard ; part butter may be used. j. c. h. sweet potatoes with pork when roasting pork peel sweet potatoes, place them in the pan around the pork and cook till soft and brown, basting often ; irish potatoes are nice roast- ed the same way with a beef roast. - l. t. l. baked corn make a cream sauce with tablespoons butter, tablespoons flour and pint milk, add one can corn, beaten eggs, pepper and salt; bake minutes or until mixture sets. mrs. h. bell boston bared beans take quart of beams, parboil in quarts of water minutes, drain, put in covered jar, add pound pork, tablespoons sugar, tablespoon mustard, small tablespoon salt, pepper ; fill jar with water and bake hours, adding water as it boils away. - mrs. l. avery macaroni with cheese - one-forth pound or sticks of macaroni broken into inch pieces; cook in pints boiling salted water minutes; turn in colander, pour cold water over and drain; make a sauce of tablespoon each butter and flour, % cups hot milk; put a layer of grated cheese in bottom of bake dish, then layer of macaroni and sauce; alternate these until dish is full; cover with fine bread crumbs mixed with grated cheese and bits of butter; bake to minutes. mers. j. h. price use knox gelatine–the two quart package. the akron cook book t fish and oysters salmon a la creole cook in two heaping tablespoons butter finely chopped green pepper, minced onion and chopped tomato ( or one-half cup canned tomatoes); add liquid drained from salmon with enough water added to it to make cupful, stir until the pepper and onion are soft; add can salmon, drain and miced, simmer and serve hot. baked salmon with a fork break apart can salmon; mix with heaping cups of hot mashed, seasoned potatoes, break in and mix altogether egg; form into little balls and fry brown or make into a loaf and bake in well greased bread tin % hour or until nicely browned : use cup of milk in mixing as that will help, it to brown. baked salmon in pepper cases one pound can salmon, green peppers, crackers, butter ; remove skin and bones from one can of salmon, season with salt and pepper and onion juice; mix with an equal quantity of cracker crumbs moistened with butter, or left-over stuffing can be used instead; the mixture should be quite moist, if not, add little milk; cut lengthwise s sweet peppers, remove seeds, parboil minutes and fill with fish ; put in baking pan, surround with hot water, and, cook until cases are soft but not broken. shrimp wiggle one cup shrimp, cup peas, one-eighth teaspoon paprika, large table- spoon flour, % cups milk, tablespoons butter, teaspoon salt, teaspoon chopped parsley, teaspoon beef extract; prepare the shrimp by rinsing: draining and cutting or breaking in small pices: soften the butter in the chaf- ing dish, mixing the flour well with it : then pour on gradually the milk and as: soon as the sauce thickens add the shrimp and peas with all the seasoningss. bring to the boiling point and serve. salmon boudins for a can of salmon add tablespoons bread crumbs, teaspoons lemon juice, º/, teaspoon salt, % teaspoon paprika, tablespoons melted butter, . tablespons cream, well beaten eggs; bake in loaf or small custard cups: stand dish in pan partly filled with hot water and bake in moderate oven for minutes or until firm in center, when done turn on platter and pour around cream sauce made as usual, adding teaspoons of lemon juice and beaten. egg yolks. baked tuna fish shred tuna fish, make cream sauce with paprika and butter and put in tuna fish ; grate cheese over top and bake long enough to brown nicely ; can be baked in individual ramkins. mrs. r. a. newman." for dainty delicious desserts use knox gelatine the arron cook book - friedcakes and doughnuts fried cakes cups of sugar, eggs, - cup of sour cream, cup butttr milk, a little nutmeg and salt, level teaspoon of soda, teaspoon royal baking powder, flour to make rather stiff dough. mes, tesnow * fried cakes without eggs two cups buttermilk, cups sugar, cup sour cream, teaspoons soda, f teaspoon salt, % nutmeg. fry in hot fat. a. k. m. fried cakes eggs well beaten, cup of sugar, tablespoonsful of melted shortening, cup sweet milk, teaspoon of salt, tablespoonfuls of royal baking powder, nutmeg. mrs. w. b. b.riggs fried cakes scant cup sugar, egg, cup sour milk, salt, nutmeg, level tablespoon compound, % cups flour, teaspoon soda ; level full, teaspoon royal bak- ing powder. mrs. j. h. peterson fried cares cup sugar, cup sweet milk, tablespoons melted butter, teaspoons royal baking powder, large eggs; flour to roll soft. mrs. j. w. tuttle raised doughnuts two cups yeast same as for bread, cup sweet milk, tablespons shorten– ing, cups sugar, eggs, cinnamon a little salt and flour. - mrs. ien a herbst potato crullers or doughnuts one pint warm mashed potatoes, tablespoons butter melted in potatoes; % teaspoon salt, full cups granulated sugar, three well beaten eggs, cup. sweet milk, cups flour, even teaspoons royal baking powder, nutmeg, cinna- mon or other flavoring desired. fry in hot lard. j. b. doughnuts beat eggs light, add cup sugar, tablespoons butter, cup thick sour milk, and cups flour sifted with % level teaspoon soda, teaspoon salt, % level teaspºon cinnamon and mix well, add as much more flour as needed to handle, but be careful to keep the dough soft. helen potato fried cares five potatoes mashed, cups flour, teaspoons royal baking powder, . cups sugar, eggs, cup milk, tablespoon butter, nutmeg and teaspoon salt. - easy fried cares two eggs, cups sugar, % cups buttermilk, cup sour cream, teaspoon soda, small teaspoons royal baking powder in the flour, % teaspoon salt; fry in hot lard. miss m. knox gelatine makes a transparent, tender, quivering jelly. the arron cook book clyde creamery shields bros. proprietors howard f. phillips dealer. in choice meats º, manufacturers of unexcelled creamery butter, used extens- ively in western new york. made in a sanitary plant under sanitary conditions. pioneer phone clarence, n. y. once tried always used poultry, oysters, vegetables for dinner to-day get a brick of ice cream at the arron cook book just your - kind of a shoe every body knows perry's milk a product of distinctive at just the price you would like to pay, can always be found at quality every bottle sterilized and |smith's cash bootery filled by machinery main street phone r. batavia, n. y. we measure the feet (s^^ ^^^^^^^^^^^^^^^^^^zºv ^^^) f. ( ), a. garage § first-class work } satisfactory prices Ä automobile accessories oils and greases * main street akron, n. y. § ©ºººººººººººººººººººººººº, º the aeron cook book stuffed cantaloupes choose small ripe melons, cut in halves and remove the seeds; use any of the following fillings: thin slices of bananas dipped in lemon juice; pineap- ple cut in small blocks; grapes skinned and seeded; berries mixed with whip- ped cream ; chopped nuts and maraschino cherries; marshmallows cut fine and mixed with chopped dates. cup pudding take tablespoons of sauce of most any kind ( berries are best) put in sp nsful in a cup ; make a batter of cup of milk, % cups flour, teaspoons royal baking powder, pinch of salt; after batter is made add egg, heat all together, dip two tablespoons of batter in each cup and steam or min- utes; make a sweet gravy to eat on it of a lump of butter, tablespoons flour, two-thirds cup sugar; stir together and add boiling water to make gravy; sea- son to taste. nellie brill fruit sherbet one-half envelope knox sparkling gelatine, % cups sugar, orange, cups rich milk, lemon; grate the outside of both orange and lemon, squeeze out the juice and add to this the sugar, soak the gelatine in part of cup of milk minutes, and dissolve by standing in pan of hot water, stir into rest of milk; when it begins to freeze add the fruit juice and sugar, and fruit of any kind desired ; this makes a large allowance for persons. snow pudhding to pint boiling water add tablespoons corn starch dissolved in cold water, boil until thick, remove from stove and stir in whites of eggs well beaten, tablespoons sugar and a little salt. dressing— pint sweet milk, teaspoon corn starch, % cup sugar, yolks of eggs, cook until like cream. mrs. w. b. b.riggs memorandum knox gelatine solves the problem of “what to have for dessert?” - - the akron cook book statement of our bank's condition at the close of business june , resources - liabilities loans and discounts. . . . . . $ , . || capital . . . . . . . . . . . . . . . . . $ , . investments . . . . . . . . . . . . . surplus . . . . . . . . . . . . . . . . . . , . accured " terest * undivided profits. . . . . . . . . , . - ecure interest. . . . . . . . . . , . reserve for unearned dis- furniture and fixtures. . . , . count . . . . . . . . . . . . . . . . . . . cash on hand and in banks , . || reserve for taxes, etc. . . . . , . | | deposits . . . . . . . . . . . . . . . . . . . total . . . . . . . . . . . . . . $ , . total. . . . . . . . . . . . . . $ , . . clarence, new york h. geo. wilder buick and cadillac sales and service akron, n. y. the akron cook book fillings and icings - filling for care pounds pears, pound figs; chop fine, pounds brown sugar. mix all together ; let stand over night, then cook until thick like jelly. this makes jelly cups full. it keeps all winter. franc. m. widler very rich chocolate filling heat together cup brown sugar, large tablespoon butter, squares baker's chocolate. then add cup boiling water, large tablespoon of corn- starch dissolved in water and a little vanilla. - - mrs. geo. bassett frosting % cup powdered sugar, heaping tablespoon butter, tablespoons of cream, teaspoon vanilla. mrs. a. goldsworthy nut filling - two eggs, cup sugar, heaping tablespons cornstarch, coffee cup of nuts pint of milk. beat eggs, sugar, corn starch and nuts into milk while boiling. let it cook as thick as gustard. mrs. a. goldsworthy - maple sugar filling one cup maple syrup, whites of eggs, teaspoon vanilla; broil syrup until hardens when dropped in water ; then pour into whipped whites and beat. irma ecreerson fruit frosting—strawberry or raspberry - cup granulated sugar, cup berries, white egg, mash the berries, add sugar and stir together, add egg and beat well with an egg beater until it is stiff enough to spread on cake. this is also nice for pudding. mirs. j. d. cough lin hickorynut filling beat yolks of eggs, add tablespoons granulated sugar, cup cream, tablespoon cornstarch, small piece butter. stir all together, boil until it begins to thicken, add cup chopped nuts, boil and stir a few minues longer. remove and still till cool. - - mable ewing frosting without eggs cup granulated sugar, tablespoons milk, boil minutes, stir until cold and put on a cold cake. filling for cake cup sugar, cup cold water ; let boil until it strings, then pour in ground figs, , cup chopped raisins, tablespoons cocoanut, "a cup english walnuts, chopped. let boil up once, then beat it well into the white of egg beaten stiff. still until thick. - mrs. m. b. mead knox gelatine is economical—four pints in each package. ‘ the akron cook book saladidressing no. heat pint very weak vinegar, stir together tablespoon sugar, eggs (yolks of are nicer), beat until perfectly smooth, tablespoons butter, of flour, of mustard, teaspoonful salt; stir this together, pour boiling vinegar over it and cook until thick like custard. mrs. mabel beli, norwegian salad cook separately until tender, green peas, tiny carrots and speghetti broken into small pieces; mix in the proportion of about one-third each with mayon- naise or cream dressing: serve on a delicate lettuce leaf with a bit of season- ing and you will have a delicious salad. - butterfly salad use pineapples, oranges, dates, cherries and pimentos and lettuce, arrange in lettuce leaves, using dates for the body, a cherry for head, strips of pim- entos for the feelers and for the wings use one slice of pineapple cut in half and inserted, place section of orange in the top, dot with salad dressing. - mrs. may burdick - nut salad one package of knox gelatine, dissolve in pineapple juice, when it begins to thicken add nut meats and cup of whipped cream, mold in brick form and slice ; if preferred the cream may be left out and served on top. - mrs. may burdick potato salad - slice good sized dish potatoes, small onion, fresh cucumbers. dress- ing—four eggs, teaspoon mustard, teaspoon salt, little pepper, cup of cream, sweet or sour, / cup vinegar ; beat all together and cook until thickens, stir all the time; let get cold before mixing with potatoes. mrs. lily c. ralph japanese salad first boil cup rice and let cool, cup rice a little salt, tablespoon of onion chopped fine, tablespoon parsley chopped fine, tablespoons green pep- pers chopped fine, tablespoons celery chopped fine, cup mayonnaise dress- ing. dressing– egg, teaspoon coleman's mustard, tablespoons sugar, but- ter size of egg, tablespoons vinegar, tablespoons water, a little sugar, but- mrs. j. c. murphy salad dressing no. two-thirds cup weak vinegar, egg or yolks of , teaspoon cornstarch, % teaspoon mustard, teaspoons sugar, pinch cayenne pepper, a, teaspoon salt butter size of hickory nut; cook in double boiler until thick, when cold thin with cream ; is unexcelled for potatoe and nearly all fish salad ; the dressing without cream will keep for months. mrs. john h. price: knox gelatine makes a transparent, tender, quivering jelly. - the arkiron cook book s - uncooked chili sauce one peck ripe tomatoes, onions, red peppers, bunches celery, cup salt, % cup sugar, tablespoons coleman's mustard, qt. vinegar, chop to- matoes and onions and cover with half of the salt, let stand hours, drain well and add the rest of the salt and other ingrerdients, take seeds out of peppers, chop celery and peppers very fine. mirs. w.m. moore. string bean relish - one peck beans, lbs. brown sugar, , cup coleman's mustard, / cup flour, tablespoon tumeric, tablespoon celery seed, pints vinegar, table- spoon salt, boil : boil beans in salted water until tender, drain, put into above mixture, then put into jars or crock. mrs. e. w. buckley pickled pears two cups vinegar, cup water, cup brown sugar, lb. mixed whole spices, ounce juniper berries, put spices and berries in bags and boil in syrup; steam pears minutes, put into cans and pour on syrup. pepper relish two dozen green peppers, sweet, / doz, red peppers, sweet, large on- ions, chop all fine and pour boiling water over, let stand minutes, pour off and pour on more boiling water and let stand this time minutes, drain and add vinegar enough to cover , cups of sugar, tablespoons salt, boil minutes and seal. mrs. d. mcallister cucumber relish w twelve large green cucumbers, green peppers ( sweet) onions, chop all together fine, add cup salt and let stand over night, drain in colander hrs. add cup sugar, . cup grated horseradish, tablespoons white mustard seed, tablespoon celery seed, mix all together and cover with cold vinegar; put in- to jars and cover with paraſin. mrs. j. l. wilder sweet chunk pickles place in strong brine for three days as many cucumbers as desired, then soak in clear water three days; cut in chunks, drain oved night and heat up in equal parts of vinegar and water, drain one hour ; for seven pounds of cul- cumbers take lbs. sugar, pints vinegar, teaspoon each allspice, cinnamón and cloves; boil vinegar and spices together and turn on pickles, boiling lot for three monings succession. - - pear chips take pounds pears, peel and core them, chip them up, take lemons, chop fine, rejecting seeds, pound preserved ginger, pounds sugar, mix well in a crock and let stand over night; in the morning let boil }% hour, then pour into pint cans or jelly glasses. mrs. r. c. brownlee knox gelatine is one dessert for all appetites. - ****, *, t! • akre, c . beak - . - eº a k - ºver- º - - * º, - º . the arron cook book index - page bread and biscuit.s. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - cakes ........................................................ ..... - catsups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . *candy and ice cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - cookies ........................................................ . . . . - consprves .......................................... ............ desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . – eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ........... fillings and icings........................ - - - - - - - - - - - - - - - - - - - - - - fish and oysters..... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . – eritters . . . . . . . . . . . . . . . . .......................................... fried cares and doughnuts . . . . . - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - . meats . . . . . . . . . . . . . . . . . . ....... ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . – miscellaneous.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . piceoles and relishes. . . . . . . . . . . . . .............................. – puddings and sauces............................................ - salads and dressings.......................................... - soups . . . . . . . . . . . . . . . . . . ‘. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . sand wiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - . press of the akron (n. y.) journal, j. c. murphy, printer. - Ꭲ to all who have assisted in making possible the publication of the mission cook book - to contributors, advertisers, solicitors and distributors the tabitha society wishes to express her sincere gratitude. contents page foreword recipes: bread soups fish eggs meats vegetables salads puddings ices and ice cream pies cookies and doughnuts cakes and fillings preserves and jellies candies pickles miscellaneous the story of the bethphage mission. illustrations on opposite side left row: sister aurora swanberg, housemother; sister clara johnson ; sister bertha hempelman. middle row: rev. c. a. lonnquist, d.d., superintendent ; sister edna palmblade. right row: brother carl martinson ; sister anna johnson ; sister emelia johnson. lard, tablespoon each of sugar and salt, and quart of water. work down with flour until stiff. bread will be ready to bake by o'clock. mrs. h. r. chocolate bread. cup sugar, cup butter, well beaten eggs, cup flour, cup nuts, squares melted chocolate. bake in slow oven. mrs. a. i. gustafson. soda biscuit. / teaspoon soda sifted with quart of flour. rub into this large spoonful of shortening and teaspoon salt. add cupful sour milk; roll soft and bake in a well heated minnie peterson. oven. sour milk biscuits. cups sifted flour, teaspoon salt, teaspoon soda, level teaspoons baking powder; sift all these together. add cups sour cream. if sour milk is used add table- spoon lard to flour. mrs. l. b. clark. baking powder biscuits. cups flour, teaspoons sugar, teaspoons baking powder, teaspoon salt, tablespoon lard, cup sweet milk. mrs. g. a. stevens. graham baking powder biscuit. cups graham flour, cup white flour, egg, table- spoon shortening, / cup sugar, teaspoon salt, level teaspoons baking powder. mix soft, roll thin, and bake in quick oven. mrs. w. j. cellier. date biscuit cups flour, / teaspoon salt, teaspoons baking pow- der, tablespoon butter, cup cream or milk, dates. roll out and place dates on of biscuit and fold over the other half. pinch together. bake minutes. edna palmblad. axtell, nebraska axtell drug company largest drug store in kearney co. medicines kodaks jewelry cut glass stock remedies paints glass wall paper etc. phone us your wants before o'clock and we will get them out to you on first mail delivery. phone j. axtell drug comp. grind meat twice. mix ingredients thoroughly, form into loaf, put a little egg and crumbs on top. bake hour. mrs. phillip swanson. veal croquettes. boil a knuckle of veal until meat falls from bone. chop meat fine and mix with cup boiled rice. dissolve table- spoons flour in tablespoons hot butter in a saucepan. when well cooked add cup of veal stock, and when it begins to thicken add meat and rice, salt and pepper. boil minutes, then add well beaten egg yolks. pour into a greased dish to cool. when the mixture is cold form into small cubes, roll in cracker crumbs, then roll in beaten egg whites and again in crumbs and fry. minnie peterson. brine for meat. gallons water, pounds salt, pounds brown sugar, ounce saltpeter. boil all together and let cool. rub meat with fine salt and pack closely in a jar. leave in brine weeks, take out, drain, and smoke. if meat is to be used for frying, leave in brine only or weeks. minnie peterson. beef steak roll. take a piece of round steak and after pounding it a little, spread over it a dressing made as for turkey dres- sing. place in a roasting pan with a little water and cover. when nearly done remove cover and brown. mrs. k. g. wm. dahl. southern chicken. cut up chicken and place pieces in a covered baking dish with or cups of water and tablespoon butter spread over chicken. cook hour, basting often. add / sliced onion, / teaspoon salt, / teaspoon pepper and cook a little longer. remove chicken from dish and add to gravy made of a cup of milk thickened with flour. strain gravy over chicken and serve with tiny baking powder biscuits. mrs. k. g. wm. dahl. prune salad. wash, soak, and steam lb. of prunes until tender. do not sweeten them. when cold remove the stones and fill the cavities with chopped walnuts. arrange some lettuce leaves on individual dishes, place prunes in the center, sprinkle over with lemon juice, and place tablespoons of mayonnaise on top. serve very cold. mrs. c. v. johnson. fruit salad. cut in small pieces, — apples, or bananas, add a little celery and chopped nuts. mix with salad dressing. esther sward. stuffed tomato salad. ripe tomatoes, cucumbers. scald tomatoes to re- move skins easily. cut a slice from top of each and with a small spoon remove inside pulp and seeds. peel cucum- bers and cut into dice. season highly and mix with half the dressing. fill tomato cups with this, place spoonful of dressing on top, sprinkle with finely chopped parsley. serve on lettuce leaves. requires / pint cream dressing. mrs. o. g. berg. cucumber and tomato salad. arrange sliced tomatoes on a bed of lettuce. pile on each slice, cucumbers cut in small squares. serve with dressing mrs. o. g. berg. molded fruit salad. tablespoons gelatin, cup cold water. set in pan of boiling water. add cup sugar. let cool. when cold add: whites of eggs, cup white grapes, can grated pine- apple, cup whipped cream. mold in cups. when stiff serve on lettuce leaves with following dressing. dressing. juice of oranges and lemons, cup sugar, tea- spoon cornstarch, teaspoon butter, beaten eggs. cook in double boiler. when ready to serve add cup whipped mrs. phillip swanson. cream. kearney, nebraska where dependable goods are sold cloaks suits and furs our stock is the largest our prices are the lowest buy where buying is safe we sell munsing underwear empire store we sell knit hose kearney, nebr. john w. pickens the doyle studio kearney nebraska hutton drug co. quality druggists largest stock in central nebraska best of fountain service kearney nebraska bertrand and loomis, nebraska sandstrom bros. general merchandice bertrand nebraska sherman auto comp. ford = authorized sales and service. bertrand and loomis, nebraska sprinkle with cinnamon. cut small strips of crust, arrange in cross bars for top crust, tie strip of muslin around out- side edge to prevent boiling over. bake until cream is all absorbed. serve hot. mrs. b. e. lindberg. gooseberry cream pie. cup sweet cream, cup sugar, tablespoon flour, cup stewed gooseberries. mix sugar and flour, add cream, then berries. mix well and bake in double crust. best if served with whipped cream. mrs. e. b. clements. favorite chocolate pie. cup sweet milk, / cup sugar, tablespoons grated chocolate, tablespoons flour, teaspoon vanilla, yolk of egg. heat milk and chocolate and add other ingredients. cook until thick. pour into the baked crust, frost the top and brown lightly in a quick oven. mrs. s. tonnemaker. vinegar pie. cups sugar, tablespoons flour, tablespoons vine- gar, tabespoon lemon extract, yolks of eggs. add holdrege, nebraska trade where a dollar does double duty we buy for cash we sell for cash we sell for less the golden rule brown- coxine the store with the sun poco ford & fordson sales and service we carry $ , stock of genuine ford parts and $ , stock of genu- ine fordson parts. our mechanics work on fords only. look over our stock of used cars. we trade for any make or model car. ford garage c. s. prime phone west avenue holdrege, nebr. drain cucumbers and add them to dressing and boil till cucumbers are heated through. can while hot. mrs. church. chili sauce. large ripe tomatoes, medium sized white onions, sweet red peppers (with most of seeds removed), teacups vinegar, tablespoons salt, tablespoons sugar, tea- spoon paprika. chop all fine and cook together hours or until thick. mrs. church. chutney sauce. bunches mint, ripe tomatoes, small onions, lb. apples, red peppers, lb. sugar, tablespoons salt, oz. mustard seed. grind all together in a meat grinder. add pints boiled vinegar. mix well and stir every day for a week or ten days. do not cook. bottle. mrs. f. church. ºz , º - ºn's /. *** cook ſº recipe for a day take a little dash of water cold, and a little leaven of prayer, and a little bit of morning gold, dissolved in the morning air; add to your meal some merriment, and a thought for kith and kin. and then, as a prime ingredient, a plenty of work thrown in. but spice it all with the essence of love and a little whiff of play. let a wise old book and a glance above complete the well-made day. --tº- preface in securing from the most excellent cooks of our own and neighboring cities, many receipts which have heretofore been their personal and private property. i compiling this book we have been extremely fortunate realizing, as we do, what it means to give these to the public, we desire, in behalf of the ladies of the first presbyterian church of hudson, wisconsin, to extend to all contributors, our sincere thanks, and to assure them that their kindness and generosity are fully appreciated. to miss saugestad and miss heminger for valuable assist- ance, we are especially indebted. sincerely yours, mrs. r. w. clark, the committee mrs. h. k. huntoon, nov. , . mrs. h. j. andersen. reprinted aug. mrs. h. e. nye, the committee mrs. r. a. gridi.e.y. miss. t. m. dinsmore and butter, into the hot milk, and add the beaten yolks of eggs. set it on back of the stove to melt, not cook, stir smooth, then fold in the stiff beaten whites of eggs, bake in a buttered dish about minutes. mrs. lucy gridley. macaroni rarebit. into a frying pan put tablespoon butter, when it begins to bubble, lay in gently cup cooked macaroni, cut in small pieces. over this pour cup grated cheese and lastly well beaten eggs. sprinkle with pepper. cook about minutes and serve hot. garnish with parsley. rice au gratin. cups boiled rice with plenty of / cup grated cheese butter added while rice is hot / can tomatoes small onion sliced thin mix all together, adding cup sweet milk. put in buttered pan with crumbs and cheese on top. bake to minutes. meats swiss roast. lbs., round steak cupful flour suet pepper and salt quart tomato juice % small onion have steak or inches thick. put meat on board, pour flour over it. this chop into meat with edge of plate. when well worked in put into kettle containing hot suet and sear. put in remainder of flour, onion and tomato juice. cook slowly until very tender — about four hours. strain gravy. if necessary add water. dorothy hurlbert. creme tongue beef tongue cup sweet cream bacon tomatoes or chili sauce paprika, boil fresh beef tongue until tender. take from kettle, plunge into dish of cold water. then peel. arrange in baking pan with thin slices best bacon covering it. sprinkle with paprika. pour large cupful sweet cream (thin) over dish. place in hot oven to cook and brown bacon. serve with sliced raw tomatoes or chili sauce. delicious. mrs. chas. warren taylor. meat cheffey. heaping teaspoon butter cupful finely chopped heaping teaspoon flour cooked meat eggs cupful milk salt and pepper melt the butter and stir into it the flour, salt and pepper. then gradually stir in the milk and let it boil until it thickens. salad dressing. % teaspoons mustard tablespoons melted butter teaspoon salt teaspoonful sugar tablespoons vinegar eggs well beaten mix thoroughly and cook in double boiler until it begins to thicken. when cold, add cupful of cream, a little red pepper, and juice of lemon. mrs. s. j. bradford. fruit salad. juice from can cherries juice from can pineapple juice from orange boil until it thickens. juice from lemon tablespoon sugar tablespoon cornstarch cut oranges, pineapple, bananas into small pieces. add cherries or other fruit. grace taylor morse. mrs. georgia johnson's mayonnaise salad dressing. yolks of eggs teaspoon mustard teaspoon sugar % teaspoon salt cup whipped cream a little red pepper tablespoons vinegar tablespoons lemon juice % pint olive oil contributed by mrs. ray reid. mayonnaise dressing. level teaspoon salt, level teaspoon mustard * tablespoons lemon juice eggs level teaspoon powdered sugar teaspoon paprika." tablespoons vinegar % cups olive oil. thoroughly chill the oil, bowl and spoon. separate the eggs. mix the dry ingredients in the bowl, add the yolks of eggs, mix well, (using a wooden spoon) then add the oil, a drop at a time; stir constantly and add oil a little faster as it begins to thicken. when all the oil is added add the lemon juice and vinegar a little at a time. lastly fold in the whites of eggs, beaten dry. if the mixture should curdle it is because the oil has been added too rapidly and may be remedied by taking another egg yolk and adding the curdled mixture to it slowly. mrs. h. e. nye. salad dressing made with butter. tablespoons butter tablespoons flour tablespoon sugar teaspoonful salt % teaspoonful mustard eggs or yolks % cup vinegar if vinegar is very sour, take a third cupful and the rest water large cupful milk a speck cayenne let the butter get hot in a saucepan, add the flour and stir until smooth being careful not to brown. have milk hot in double boiler and add butter and flour. stir mustard, salt and pepper in the sugar, then add the beaten eggs and last the vinegar. stir into this the boiling mixture and stir until it thickens like custard which will be in about five minutes. beat it with the egg beater. set away to cool; and when cold, bottle and place in the ice chest. this will keep for weeks. add cream when ready to use. mrs. annie m. norton. adirondack salad. tablespoons peas tablespoons onion tablespoons cheese tablespoons sweet pickle dice cheese, onion and pickle size of pea. this makes enough for six people. mrs. gorham. jellied ham salad. soak box of gelatine in cup of cold water. add cup boiling chicken stock and strain. add cup chopped ham, which has been highly seasoned with cayenne, and a little lemon juice. let stand until it begins to thicken. then add a cup of cream whipped to a stiff froth and turn into a wet mould. when firm, turn out on a bed of lettuce and gar- nish with mayonnaise. nice with a fish dinner. mr.s. starr. fruit dressing for salad. small cup lemon juice or vine- eggs gar tablespoon flour % cupful sugar boil until smooth. when cool add juice of small orange and a dash of cinnamon. add whipped cream as desired. particularly good on white grapes and nuts — or any conn- bination of celery, apples, nuts, etc. mrs. h. k. huntoon. for the salad course. make dutch cheese into little balls and roll in finely chopped peanuts or parsley. mrs. f. f. gray. cucumber salad. three cucumbers, one small onion; chop together moderate- ly fine; salt and pepper to taste; two tablespoons vinegar; let stand one-half hour, then drain off vinegar, add enough sweet cream to fairly moisten as in any salad. serve — colder the better. mrs. h. e. nye. puddings and sauces carrot pudding. cupful sugar cup chopped raw potatoes % cups flour cup chopped suet cup raisins teaspoon soda. cup currants teaspoon cloves cup bread crumbs teaspoon cinnamon cup chopped raw carrot pinch salt mix all together well and steam three hours. mrs. r. w. clark. stew dates and figs. when tender add juice of orange and lemon and walnuts. serve cold in sherbert glasses with whipped cream on top. mr.s. f. j. carr. never fail short cake. pint flour % teaspoon salt cup butter teaspoonfuls baking pow- scant cup milk der any kind of fruit egg, beaten sift flour, salt and baking powder together; rub in butter. mrs. gorham. fancy pudding. % cup granulated sugar tablespoon flour % cups walnuts chopped fine teaspoon baking powder eggs vanilla. to beaten yolks add sugar with egg beater. add nuts to the beaten whites and stir into the yolks and sugar; then add flour mixed mith baking powder. bake in round layers. keep slightly warm. serve with whipped cream between and on top. mrs. w. h. phipps. anna f. smith. cranberry pudding. cups cranberries tablespoons sugar cups boiling water add boiling water and sugar to cranberries and boil until they crack. batter. cup flour teaspoon baking powder % cup milk % teaspoon salt strain juice from cranberries. put layer of batter in cups, then the cranberries, and so on until cups are nearly full. steam one-half hour. - sauce. % cups juice rounding tablespoon cup sugar cornstarch tablespoon butter if not sufficient juice add water. when it boils add sugar, cornstarch and butter. cook until thickened. serve with the pudding. mrs. f. r. coit. pine apple tapioca. cup tapioca lemons, juice, % cup water % lb. canned sliced pine- eggs apple and juice % cups sugar ripe cucumber relish. ripe cucumbers red peppers green tomatoes, medium size % cup white mustard seed onions, medium size % cup sugar large green pepper chop tomatoes, cucumbers and onions quite fine and stir in % cup salt. let drain hours. chop peppers, mix all together and cover well with vinegar. º mrs. phipps. mustard pickles. quart small cucumbers dressing quarts cut cucumbers lb. mustard quart small onions % oz. tumeric heads califlower cups sugar red peppers, cut fine cup flour leave in brine two days. mix together with cold vinegar. heat % gallon vinegar and add mixture. mrs. herbert penfield. cold tomato sauce. % peck ripe tomatoes heads celery % cup salt tablespoons black pep- cup sugar per cup mustard seed teaspoon allspice ground gill nasturtiums large root of horseradish onion vinegar chop and drain tomatoes. then mix all together, cover with cold vinegar, bottle and seal. chopped onion may be added. - miss a. murdock. bread, tea cakes, etc. bran muffins. cup sour milk teaspoon soda % pint flour salt pint brain chopped nuts or raisins tablespoons molasses add chopped nuts or raisins. bake in moderate oven. mrs. penfield. fritters. pint sweet milk teaspoons baking pow- cups flour der eggs % teaspoon salt take up batter by spoonful and drop into boiling lard. mrs. hosford, mrs. g. w. slater. ginger cookies. snaps. cup sugar even tablespoon ginger % cup molasses teaspoon cinnamon % cup water cold even teaspoon soda sift- % cup shortening ed with the flour cream puffs. cup hot water cup sifted flour % cup butter eggs boil water and butter together, while boiling stir in the flour. take from stove and stir to a smooth paste. after this cools stir in three eggs, not beaten; stir five minutes. drop in tablespoon on a buttered tin and bake in quick oven minutes. when cool open at side with sharp knife and fill with whipped cream or with the following: cup thin cream tablespoons flour % cup sugar vanilla egg cook until it thickens. mrs. hosford. mrs. g. w. slater. spice drop coories. scant cup sugar eggs scant cup new orleans teaspoon cinnamon molasses teaspoon cloves scant cup warm water teaspoon soda. cup butter ( % lard) % cupsful flour or enough to make a fairly stiff dough. method: cream the butter and sugar, add the eggs well beaten, and beat all together thoroughly; beat in the molasses and spices; add the warm water with the soda dissolved in it. mix in the flour with as little stirring as possible. dron with a teaspoon on greased pans. bake in a moderately hot oven from five to ten minutes. mrs. david humbird. mr.s. w. e. webster. vanilla drop cookies. eggs cup sugar teaspoons vanilla. % cup butter % teaspoons baking pow- % cup milk (sweet) der % cup flour cream, butter and sugar. drop with teaspoon on pans. bake in moderate oven. mrs. o. s. sodal. peanut cookies. cup sugar tablespoon milk cup nuts, chopped teaspoon baking pow- cup flour, large der rounding tablespoon butter egg mix butter to a cream, add egg and sugar; then add milk and heat well, next add nuts, baking powder, and flour. drop with teaspoon into buttered pans about one inch apart. bake in moderate oven. mrs. napier. cho.colate sauce for ice-cream. % cup sugar tablespoons chocolate cup water tablespoon arrow root % cup milk teaspoon vanilla salt stick cinnamon boil sugar and cinnamon in one cup water. strain and add chocolate dissolved in the milk and arrow root dissolved in cup water. boiſ minutes. add vanilla. maria macartney. candies. fondant for french candy. boil: quarts sugar vanilla quart water use a marble slab. when the syrup commences to thicken drop a little on the slab. then take a pancake turner and move these drops. if a white iine is seen to follow the turner, the candy is done. then pour it all on the slab and as soon as possible stir with the hands until it becomes hard enough to knead. add a few drops of vanilla and knead until white and cold. then the fruit or nuts or coloring, etc., can be used as wished. alice chubbuck. cream, candy. % pint water level tablespoon butter pint granulated sugar put water, sugar and butter together and dissolve. cook until when dropped in water it is hard enough to dent. do not stir while boiling. pour over buttered marble slab. pull when hot. t. m. dinsmore. fudge. cups granulated sugar butter size of walnut % cup milk and cream vanilla square chocolate melt sugar and chocolate in milk at low temperature. do not stir while cooking, unless cooking at a very high tem- perature, and then only occasionally. cook until a little drop- ped into cold water can be rolled into soft ball. add butter. pour into dish and let stand until cold or nearly so. add vanilla and beat vigorously until creamy, or not too thick to pour on buttered dish. jane hemminger. fudge. cups sugar % teaspoonful cream tar- / cups milk tar squares baker's chocolate butter size of an egg vanilla º - t. - a cheerful housekeeper you will find in he lon. where the weekly wash is sent to the hill top laundry, because she has the time and health for more important and agreeable duties. washing is harder work than any woman should do, even with a machine to help. our rough dry service means all the wash- ing and drying and most of the ironing, only a few lighter pieces for you to finish. special departments blankets rugs curtains quiſts auto robes pillows mirbach hill top laundry pond street down town office south clinton street | vvonman! enthroned by your visions elate in temples of learning and chambers of state, politician, or lawyer, or doctor so wise, go bottle your tears and pickle your sighs; for descend you must to every-day life and enter the ranks of the housekeepers' strife. you may settle, like darwin, the monkey's sad fate, you may settle all questions of kingdom or state; but no art of persuasion, witty or wise, vvill settle the coffee or make the bread rise. no doctrines or creeds since eating began vvere known to regale a right hungry man; your doctrines, affinities, destinies dim,_ even total depravity's nothing to him. a judge's decision may turn in a dish; or a doctor's prescription be found in a fish; great thoughts gleam in gravy, and nations are tossed on billows of soup, and finally lost. then do not rebel, but with good common sense, submit to the stomach's omnipotence; like the ghost of poor banquo, you always must meet that unsettled old question, "oh, what shall we eat?" and another close follows, -"oh, what shall we cook?” that question is answered in this little book. b(u)y one of them. º p reface the ladies of the agoman class of south pres- byterian church take pleasure in presenting to their friends this book, which we feel confident will be of real help to every housekeeper. we wish to take this opportunity to thank those who have kindly contributed recipes and those furnishing advertise- ments, thereby making this book possible. mrs. oliver s. cane mrs, colon brooks mrs, herbert w. osborn committee vvhat cooking nmeans cooking means the patience of job and the persist- ence of the pilgrim fathers. it means the endurance, the long suffering and martyrdom of joan of arc. it means the steaming and the stewing, the baking and broiling, thrice daily. springs, summers, autumns and winters, year after year, decade after decade. it means perspiration, desperation and resignation. it means a crown and a harp. a clear title to an estate in heaven. º breads "to make the staff of life, both light and well, inquire within, this oracle will tell. boston brown bread one cup corn meal, i cup rye meal, i cup flour, v cup molasses, teaspoon salt, i teaspoon soda. mix soft with sour milk. steam hours. mrs. c. h. brooks. johnny cake one cup corn meal, cups flour, v cup sugar, i teaspoon salt, i egg, i cup sour milk, l even teaspoon soda, v cup melted butter (added last). beat well. mrs. f. c. potter. nut bread one-half cup sugar, cups flour (sift four times), rounded teaspoons baking powder, cups milk, l beaten egg, i cup nut meats, salt. let rise % hour and bake in slow oven. mrs. w. s. orr. graham bread one-half cup molasses, i cup white flour, cups graham flour, cup raisins and nuts, i cup sweet milk, l cup sour milk, l teaspoon salt, teaspoon soda, | teaspoon baking powder. mix wet ingredients, flour and bake hour in moderate oven. - mrs. mason barney. english fruit bread one and one-fourth quarts potato water, yeast cakes (mix), cup butter, lbs, flour more or less according to quality of flour used. one tablespoon salt, | teaspoon cinnamon, cup granulated sugar. mix cinnamon, salt, sugar and flour, add raisins and proceed as with other bread. dough firm as other bread, not stiff and hard. mrs. g. a. hovey. boston brown bread two and one-half cups graham flour, v cup corn meal, i cup wheat flour, mix together, v cup molasses, cups buttermilk or sweet milk, mix together and combine with flour, i teaspoon soda, i teaspoon salt, put in two one pound coffee cans, cover and steam for three hours, then bake for v hour. mrs. g. a. hovey. brown bread two cups graham flour, l cup wheat flour, cups sour milk, v cup mo- lasses, teaspoon soda, l teaspoon salt. bake in moderate oven about hour. mrs. leonard moore. agoman class cook book - •º-o-o-o-o-o-o-o-o-º-o-o-º-o-º-o-o-o-o-o-o-o-o-o-o-º-o-o-o-o- m st complete family walet service in swraguse spºtººoº. east jefferson street telephone - shower complete dressing cir cle of service |n lades' and men's wearing apparel it is just as essential to have reliable walet-service as it is to have good recipes for cooking to obtain the best results. oliver ‘‘dick” cane t- agoman class cook book delicate cake one cup sugar, v cup sweet milk, cups flour, v cup butter, teaspoon flavoring, teaspoons baking powder, whites of eggs beaten stiff. cream sugar and butter together until white. add milk and flavoring. sift baking powder through flour times and add flour gradually. lastly, fold in beaten whites of eggs and bake in square tin in moderate oven. eva g. clarke. boss sponge cake two eggs, i cup sugar, l cup flour, i teaspoon baking powder, tablespoons boiling water, add last, lemon or vanilla. mrs. larums. fruit cake one cup butter, cups brown sugar, i cup new orleans molasses, cup sweet milk, eggs, cups flour, l teaspoon soda, teaspoons cream tartar, tablespoon cinnamon, i tablespoon nutmeg. any desired fruit. mrs. leo englander. pound cake - one and one-half cups flour, % cups sugar, i cup (scant) butter, i cup or eggs, v teaspoon baking powder, pinch salt, v teaspoon nutmeg, also citron. beat whites, drop in yolks, beat, add half of sugar, beat. cream half of butter and sugar. combine and add flour. mathilde a. hoyt. cho.colate cake one cup sugar, i heaping tablespoon butter, heaping teaspoons cocoa, cup sour milk, v cup boiling water. put % teaspoon soda in water; i tea- spoon baking powder, walkers vanilla. filling for cake two squares chocolate melted, cup granulated sugar, i heaping table- spoon corn starch mixed with sugar, l cup coffee, boil until thick, add a little butter and vanilla. mrs. metzger. butter cake two cups molasses, i cup sour milk, v cup shortening, i tablespoon soda, little baking powder, cups and tablespoons of flour sifted. - filling—one-half cup butter, v cup brown sugar, v cup cold water, yolk of egg, heaping tablespoons flour, pinch of salt and flavoring. blend butter, sugar and flour before adding water. cook until thick. mrs. george curry. layer fruit cake one-half cup molasses, i cup brown sugar, cup butter, egg yolks, cup seeded raisins, nutmeg, cinnamon and cloves, teaspoon soda, i cup sour milk cups flour. use the whites of eggs for boiled frosting. mrs. george cooper. white cake (good) one and one-half cups sugar, v cup butter, v cup sweet milk, cups flour, teaspoons baking powder. whites of eggs beaten stiff and worked in gently last thing. - mrs. bundy. agoman class cook book domicon cake two squares chocolate ( oz.), % cup boiling water, v cup butter, cup sugar, i cup flour, l egg, teaspoon soda, v cup sour milk. mix in order given. boiling water melts chocolate and butter. beat well. mrs. warren k. bull. fudge cake one-half cup butter, i cup sugar, v cup sweet milk, % cup flour, eggs, oz. chocolate or heaping tablespoons cocoa, i teaspoon vanilla, % teaspoons baking powder. cream butter and sugar then add the well-beaten yolks of eggs, then whites beaten stiff. stir in the milk and flour in which baking powder has been added. add chocolate or cocoa. helen e. pomeroy. sponge molasses cake one-half cup butter and lard, i cup sugar, v cup molasses, eggs, tea- spoon cinnamon, i teaspoon ginger, cups presto prepared flour, cup boiling water. bake in slow oven minutes. mrs. h. d. vanderveer. sour milk cake one cup sugar, v cup shortening, l egg, cup sour milk, l teaspoon soda, cups flour, teaspoons baking powder. salt and flavoring to taste, (add spices, cocoa or melted chocolate). mrs. peacock. cho.colate loaf cake one-fourth cake chocolate, cup butter (melted together), i cup sugar, | egg, i cup sour milk, l teaspoon soda, % cups flour, vanilla and salt to taste. mrs. fred c. potter. feather cake four tablespoons butter, i cup sugar, % cups sifted pastry flour, eggs, % teaspoons baking powder, v cup milk, almond flavoring to taste. measure % cups of sifted flour, add baking powder and sift several times, cream butter, add sugar gradually. combine beaten yolks with milk. to butter and sugar mixture add milk and egg mixture, alternate with flour until all are mixed to- gether. then add flavoring and the well beaten whites of eggs. bake in shal- low pan or as a layer cake. use moderate oven. mrs. e. s. strong. minnehaha. layer care one cup sugar, butter size of egg, cups flour, teaspoons cream tartar, | teaspoon baking soda, cup milk, yolks of eggs. put together in order given and stir well. makes three large layers. mrs. a. a. griffith. spice cake boil together for three minutes, i cup brown sugar, i cup water, vá cup lard, i cup seeded raisins. a teaspoon nutmeg and i teaspoon cinnamon. when thoroughly cooled, add cups flour sifted with teaspoon each of baking powder, soda and salt. bake in moderate oven minutes. one half cup walnut meats may be added if desired. mrs. h. a. cronºmiller. agoman class cook book apple sauce cake one-half cup sugar, v cup lard, v cup molasses, % cups sour apple sauce, | teaspoon soda mixed with apple sauce, % cup sour milk, teaspoon each cloves, nutmeg and cinnamon, % cups flour. mrs. moore. filling for cocoa cake one cup sugar, i cup boiling water, large tablespoon butter, teaspoons cocoa, l large tablespoon corn starch, vanilla. boil until thick. cake–yolk of egg, v cup milk, v cup cocoa (boil until thick) and cool, add l tablespoon butter, v cup sweet milk, l teaspoon soda, cup sugar, cups sifted flour. mrs. harley brigden. orange cake one-half cup butter, cups sugar, cups flour, cup sweet milk, eggs, teaspoons baking powder, juice of orange. mrs. sharpe. sponge cake one cup sugar, eggs, v cup hot milk, l cup flour, l teaspoon baking powder, salt and flavoring to taste. mrs. c. m. hoskins. custard cake three eggs, i cup sugar, cup flour, % teaspoons baking powder. filling—one cup milk, cup sugar, i tablespoon butter. when nearly boiling add teaspoons corn starch dissolved in milk, l egg. stir until it boils. when cool, add walkers vanilla. mrs. dexter. sponge cake one cup sugar, eggs beaten separately, cup hot water, cup flour, % teaspoon baking powder, v teaspoon salt, vanilla. beat yolks until thick, add % cup sugar, beat, add cup sugar, beat again, add hot water, and last stiffly beaten whites of eggs. add flour, baking powder, butter and vanilla. bake in moderate oven minutes. mrs. l. e. patchett. milk sponge cake one cup sugar, i cup flour, eggs, scant v cup milk, l teaspoon baking powder, vanilla. whip whites, add yolks, whip, add sugar, whip, add hot milk, then fold in flour. bake rather slowly. r. h. h. white loaf cake whites of eggs, cup butter, cups sugar, l cup sweet milk, cups flour, l teaspoon cream tartar, v teaspoon soda, or teaspoons baking powder, flavor. mrs. clara williams. cold water sponge cake yolks of eggs, tablespoons cold water, % cups sugar, % cups flour, % teaspoons baking powder, salt, vanilla, whites of eggs beaten stiff and folded in last. mrs. w. h. porter. agoman class cook book - date cake one-half pound dates (stone and cut fine), cup boiling water (let cool), teaspoon soda, cup sugar, tablespoons lard, i teaspoon vanilla, % cups flour, salt. mrs. c. a. mackay. cho.colate cake two cups sugar, v cup butter (scant), eggs, v cup baker's chocolate, % cup boiling water, cups flour, i scant teaspoon soda, teaspoon vanilla, % cup sour milk. mrs. c. a. mackay. white cake - one cup butter, cup sugar, v cup sweet milk, % cups flour, i teaspoon baking powder, whites of eggs, flavor. this for three layer cake. mrs. clara williams. english fruit cake one cup brown sugar, i cup butter, eggs well beaten, l cup strong coffee, cup molasses, teaspoon nutmeg, i teaspoon cloves, i teaspoon cinnamon, % pound citron, pound currants, pound seeded raisins, i level teaspoon soda sifted in heaping cups of flour to be added last. beat well and bake slowly % hours. mrs. chadwick. cho.colate cake (without eggs) one cup sugar, tablespoons melted butter, cup sour milk, l scant tea- spoon soda, cups flour, v cup cocoa, v teaspoon vanilla. addie c. dickinson. - caramel cake one-half cup butter (scant), eggs, cup sugar, tablespoons molasses, i cup sour milk, l teaspoon soda, teaspoon baking powder, cups flour, i cup chopped dates. mrs. r. b. vandusen. nut cakes one cup sugar, v cup butter, eggs, i cup sweet milk, salt, vanilla, i cup nuts chopped fine, cups flour, teaspoons baking powder. - - mrs. l. e. patchett. sour milk cho.colate cake cream together cup butter and cup sugar, add beaten egg, squares melted chocolate. sift together teaspoon salt, teaspoon soda, cups pastry flour, i teaspoon baking powder. add alternately to the mixture with cup of sour milk. add last | teaspoon vanilla. bake in loaf minutes. jennie e. norton. orange cake one cup sugar, butter size of an egg, eggs, v cup milk, teaspoon baking powder, rind of orange grated and add a little juice, i cup flour. - edna m. richardson. agoman class cook book sponge cake four eggs, beat whites, and yolks separately, tablespoons cold water, tablespoons corn starch, fill cup with flour, i teaspoon baking powder. mrs. larums. cocoa cake one cup sugar, v cup cocoa, tablespoons butter, i cup sour milk, tea- spoon soda, % cups flour, salt and vanilla. mrs. louis f. filler. cake fillings or icings cocoa icing—three small cups confectioners' sugar, sifted with table- spoons cocoa, tablespoons butter mixed in by hand. moisten with table- spoons coffee, flavor with vanilla and melt all together over a tea kettle or basin of boiling water. no further cooking is needed. nut filling—two cups sugar, i cup sour cream, cup chopped nuts. simmer all together until it looks clear, then beat until partly cool and spread between layers. maple filling and icing—two cups brown sugar, % cup milk, a little salt; cook until it forms very soft lump when dropped into cold water. add teaspoon butter and the same of maple flavoring, or vanilla. beat until partly cool; when it seems creamy, spread quickly between layers and on top of cake. mrs. c. m. sharpe. sour cream frosting - one cup chopped hickory nuts or walnut meats, % cups sugar, i cup sour cream. cook until it begins to hair, then add to beaten white of egg. mrs. a. d. huey. mocha icing one and one-half tablespoons butter, % cups confectioner's sugar, % table- spoons cocoa, tablespoons strong coffee, v teaspoon salt. cream butter and sugar, add cocoa, coffee and salt, and stir until smooth. if too dry, add a little more coffee. if too moist, add a little more sugar. addie c. dickinson. frosting two squares baker's chocolate, i tablespoon butter, melt together, add enough confectioner's sugar and hot water to spread, pinch salt, i tablespoon sweet cream. - mrs. f. a. b. cocoa frosting three-fourths cup sugar, % tablespoons corn starch, i tablespoon butter, tablespoons cocoa, v cup cold water, mix together and add cup hot water, cook in double boiler until thick. - mrs. l. f. filler. hot milk cake two eggs, separated, put yolks in cake bowl, beat throughly then add: cup sugar, then beaten whites, cup flour, round teaspoon baking powder, % teaspoon salt, put all through sieve. last of all cup boiling milk, flavor to taste. this makes | loaf or two layers. bake in a moderate oven about minutes. miss bessie calthrop. agoman class cook book almond snaps one cup granulated sugar, v cup lard, cup sour milk, v teaspoon soda, teaspoon almond extract, flour enough to roll out thin. sprinkle sugar over top before cutting out and bake in quick oven. mrs. alice cole tibbitts. fried cakes one cup sugar, l egg, v cup lard melted, cup milk, l cup mashed potato, % teaspoon nutmeg, teaspoon salt, teaspoons cream tartar, and teaspoon soda in the milk. enough flour to roll stiff. - - mrs. alice cole tibbitts. raisin macaroons one cup brown sugar, cup shortening, eggs, cups oatmeal, i cup rais- ins, teaspoon salt, teaspoons cinnamon, teaspoon baking powder, v cup flour. cream shortening and sugar, add eggs, then oatmeal, flour, salt and cinnamon, chopped raisins and baking powder. drop from spoon on greased pans. bake in hot oven. mrs. geo. w. cooper. one-egg sugar cookies one cup sugar, v cup melted butter, l egg, i cup sour milk, l teaspoon soda, pinch salt, teaspon vanilla. mix sugar, butter and egg and salt, add sour milk with soda. add flour enough to make a soft dough. put in cool place over night. in morning drop cookies from spoon on floured tin, bake in hot oven. use raisin on top, drop small piece jelly in center of each, or nut meat - mrs. e. b. curry. rocks one and one-half cups brown sugar, v cup butter, l cup raisins, cup chopped nuts, cups pastry flour, v cup warm water, eggs beaten separately, i scant teaspoon soda, teaspoon cinnamon and teaspoon allspice. drop from spoon. mrs. w. r. olds. sugar cookies one and one-half cups sugar, cup shortening, i egg, v cup sweet milk, | teaspoon soda, teaspoon baking powder, salt and vanilla, mix soft with flour and bake in medium oven. mrs. a. o. tennant. molasses cookies three-fourths cup sugar, cup butter, eggs, % cups molasses, teaspoons soda dissolved in a little water, teaspoon ginger, teaspoons cinnamon. mix soft and roll out or drop them. mrs. w. vandusen. doughnuts one egg, cup sugar, tablespoons melted butter, pint sweet milk, tablespoons (level) baking powder. stir stiff with flour. add salt and nut- meg. mrs. r. b. foote. agoman class cook book graham cookies one cup sugar, v cup butter, l egg, tablespoons sweet milk, v teaspoon soda, salt and nutmeg flavoring. mix hard and roll thin. mrs. w. w. plumb. ginger cookies (that snap) one cup brown sugar, cups new orleans molasses (better), table- spoons melted shortening (lard or drippings), teaspoons soda in tablespoons boiling water, teaspoons alum in tablespoons boiling water, teaspoons ginger in tablespoons boiling water, teaspoons cinnamon, teaspoon salt. mix soft as you can, roll thin. mrs. hovey. | g=e=e=e== roasters of all kinds lisk imperials-dark enamel ware, made like all the lisk ware, up to quality, not down to price. $ . –$ . lisk turquoise roasters–the blue and white enamel ware with which all housewives are familiar. lasts for years, - $ . –$ . d lisk onyx roasters–a service- |- able dark brown enamel $ . lisk steel roasters $ . | aluminum roasters $ –$ . light, long wearing roasters, popular everywhere. easy to clean and handle, with a long-lived guarantee. griswold cast-iron basters –these are new and very popular articles of kitchen ware. the cast iron, by actual test, saves ii ounces of meat in a -pound roast, keeping the steam and flavor inside, and cooks a brown yet juicy roast, $ , $ . and $ . l if it’s hardware, we have it. | burhansc& black, inc. - i n. salina st. [=|[=ieeeee candies "my phillis in a cap and gown, is fair as any maid in town, but, oh, i hold a jealous grudge, 'gainst him who sees her stirring judge. stuffed dates make a cut the whole length of dates and remove the stones from them. fill cavities with english walnuts, blanched almonds, peanuts, peanut butter or well-flavored fondant, and shape in the original form. roll in powdered sugar, and you have a wholesome and delicious candy. mrs. c. m. sharpe. cho.colate caramels one cup golden syrup, v cup grated chocolate, cup brown sugar, i table- spoon glycerine, ounce butter, cup milk. boil all the ingredients together, stirring briskly all the time. add the glycerine, and again boil quickly for a few minutes. remove pan from the fire and stir in the chocolate. boil again to ° f., and pour into well-oiled tins. when cold, mark and cut into squares. butterscotch one pound loaf sugar, l cup butter, cup milk, l pinch cream tartar. melt the sugar in the pan with the milk, then stir in the cream tartar, and the butter a piece at a time. boil until it thickens, ° f. this temperature gives a brittle butterscotch. if desired softer, use lower temperature (but not lower than ° f.), depending upon consistency wanted. pour onto oiled tins and mark in squares when cool. when cool, break in pieces and wrap in oiled paper. peanut brittle one cup sugar, i cup roasted peanuts. cook the sugar in an iron pan, stir- ring constantly until a light brown syrup is formed. quickly stir in the pea- nuts, and pour at once onto buttered tins, and cut into squares before entirely cold. molasses candy - two cups molasses, cup sugar, butter size of walnut. boil until it hard- ens in water. add / cup, nut meats, a pinch of soda and pour into buttered pan. mrs. t. j. waldorf. popcorn balls one cup molasses, cup sugar, i tablespoon vinegar, i tablespoon butter. boil until it forms a soft ball when dropped in cold water. take from fire, add pinch of soda. pour over popcorn and form into balls. mrs. harley brigden. fudge fudge three cups sugar, i cup milk, or tablespoons cocoa or ounces unsweet- ened chocolate, i tablespoon butter, i teaspoon walkers vanilla extract. put sugar, milk and cocoa or chocolate in saucepan, stir and boil until it makes soft ball when tested in cold water; take from fire, add butter and vanilla, cool and stir until creamy, pour on buttered plates and cut in squares. mrs. margaret brandt. cho.colate fudge two cups sugar, i cup milk, tablespoons butter, squares chocolate, tablespoon karo syrup. boil until it forms a soft ball when dropped in water. let cool before beating. add vanilla and nut meats, beat and when it hardens around edge of pan, pour in buttered pan. will keep soft indefinitely if kept in covered tin box. mrs. o. s. came. - peanut butter fudge two cups brown sugar, l cup granulated sugar, % cup milk. boil same as fudge. remove from fire. add pinch of salt, i cup peanut butter and flavor- ing beat until thick enough to put in buttered tins. beautifully delicious desserts w. & h. walker, inc. you can make them too, with bastable building syracuse, n. y. x=team there is one sure way gelatine of always having good pastry. use walker’s double strength vanilla. walker's man will supply you every six weeks. save your orders for no soaking, no cooking, a syracuse product instantaneous–easy to prepare his call. absolutely pure ask your grocer he knows g. w. harris, syracuse branch manager *- -*. fish - "from ocean and lake, from river and brook, we swim to thy bidding, oh, capable cook!” salmon croquettes one can salmon, l egg, parsley to taste, cup flour. take out bones, flake fish, chop parsley fine, add egg, flour, little salt and pepper. roll into shape and place in cool place for hour before frying. roll in bread crumbs, then into egg, then into bread crumbs. fry in deep fat. mrs. glen brown. boiled halibut tie fish up closely in cheesecloth. cook in boiling salted water or minutes. for piece weighing lbs., pour over the following sauce; boil eggs minutes, and prepare a drawn butter sauce with butter and flour and boiling water. use eggs for garnishing. mrs. harley brigden. codfish balls two cups mashed potatoes, i teaspoon butter, % cups codfish minced fine, | beaten egg. drop mixture by spoonfuls into hot lard. pigs in blanket season the oysters with pepper and salt. wrap each in a very thin slice of bacon and fasten with toothpicks. have frying pan very hot and cook just long enough to crisp bacon. serve hot on small pieces of toast. fried fish dredge fish with flour, sprinkle with salt and pepper. dip in beaten egg and then in cracker crumbs. fry in hot lard. serve with slices of lemon. w. r. j. - baked fish stuff with a crumb dressing and sew up. lay strips of salt pork over it and sprinkle with salt and pepper, and bake in hot oven. baste several times. frog's legs fried skin well, cook for five minutes in salted water, then throw into cold water and drain, roll in flour and fry in hot fat. o. s. c. egg sauce for fish two tablespoons butter, very hot, tablespoons flour mixed with v tea- spoon salt and dash pepper, % cups hot water; add teaspoon parsley, tea- spoon capers, hard boiled egg yolks, chopped whites cut in rings. o. s. c. tartar sauce one tablespoon vinegar, i teaspoon made mustard, i tablespoon each capers, parsley, gherkins clives, onion, all chopped fine. add this to mayonnaise. serve very cold. agoman class cook book housewives! do you know that the thermatic fireless cooker robs cooking of its drudgery you can cook, stew, bake and even freeze ice cream and ices in the thermatic –cuts your fuel costs to a minimum. –gives you plenty of time for pleasure and other work. —preserves the nutritious juices of meat and makes all food better. visit our electric appliance department and see the big three syracuse easy royal. walker electric electric electric washer vacuum dish washer cleaner –– all on easy terms if desired — alex grant's sons – e. genesee street | e. washington street syracuse, new york x-r x- º: - agoman class cook book | leg of lamb boil leg of lamb in small quantity of water and small onions hours. place in baking pan, rub with melted butter and sift a little flour over the top. add water in which meat was boiled and bake hour. mrs. f. d. harvey. jellied chicken or veal four pounds fowl put in quarts cold water, slices carrot, small onion, cloves, stalks broken celery, v teaspoon peppercorns, i tablespoon salt. bring quickly to boiling point and simmer until meat is done. chop finely. let stock simmer until reduced to cup. cool and remove fat. soak l tea- spoon gelatine in teaspoon cold water. reheat stock and add gelatine. add meat, celery, salt, lemon juice. pack in mold and chill. serve with lemon jelly. mrs. a. a. griffith. meat loaf one pound steak, l egg yolk, l tablespoon parsley, tablespoons bread crumbs, tablespoons butter, tablespoons vinegar, i teaspoon salt, i small onion. serve with tomato sauce. mrs. a. b. mcclure. veal loaf three pounds lean veal, % pound raw ham, eggs, well beaten, crackers, rolled fine, teaspoon salt, i teaspoon pepper, tablespoons cream, table- spoons water. put veal and ham through meat chopper, add salt and pepper, cracker crumbs, well beaten eggs, cream and hot water. mix all thoroughly. put in baking dish, cover and bake hour. uncover, bake y% hour longer. serve with tomato sauce. mrs. marjorie brown. spanish rice four medium sized onions, fried. add pound hamburg steak, % cups cooked rice. mix thoroughly. add salt, pepper and heat. butter baking dish and put in layer of meat, layer of tomatoes and repeat. cover with bread crumbs and bake. fayola m. blanden. pan sausage to every pound fresh pork, put through the grinder once, add level tea- spoon black pepper, i level teaspoon powdered sage, teaspoon salt. mix and put through grinder again. pack in crock. keep in cool place. mrs. geo d. galphin. yorkshire pudding with roast beef two cups milk, cups flour, v teaspoon salt, eggs. half this recipe will serve people. beat eggs, add flour and salt gradually, continue beating and add milk, and beat minutes. mixture should be perfectly smooth. one-half hour before meat is done, pour this mixture into dripping pan with meat, baste, turning pan if necessary that pudding may be golden brown throughout. mrs. e. h. baldwin. veal loaf - two pounds chopped lean veal, v pound salt pork chopped, cup cracker crumbs, beaten eggs, teaspoon salt, few grains cayenne pepper, teaspoon onion juice, i tablespoon lemon juice. moisten with beef stock. mrs. e. h. baldwin. agoman class cook book where pride is pardonable if you take pride in having, husband or father look “as young, as they feel,” suggest that they try having, their clothes made at harper's. without going to extremes, harper- built clothes invariably ºive the wearer that brisk, “live wire” effect which at once distinguishes a man in the business ºroup or the social circle. harper-builts are always well made and full value. materials and tailoring, the most exclusive. prices regular fellows can afford to pay. a. l. harper “‘cailor to regular fellows” bastable, building syracuse, n. y. agoman class cook book syracuse's greatest food store fancy groceries—fresh vegetables—prime qual- ity beef and packing house products. -------- f. m. muncy west jefferson st. | syracuse. n. y. ---------------------- --- -o-o-o-o-o-o-o-o-o-o-º- - acoman class cook book cabbage cooked with apples two good sized apples, same quantity of onions. fry in butter slowly. have cabbage cut fine, mix all together, and pour on enough boiling water to cover. cook hour then add tablespoons sugar, v to cup vinegar, salt, and pepper to taste. cook % hours. mrs. glenn s. brown. rice en casserole one cup rice cooked in plenty of boiling water. drain and add egg yolks, snappy cheese, butter, cayenne and salt, cup (or more) hot milk, stiffly beaten whites of eggs. bake in casserole minutes. mrs. c. n. everson. scalloped potatoes remove skin from boiled or steamed potatoes, cut in slices v inch thick, arrange in layers in buttered baking dish covering each with white sauce. sprinkle top with buttered crumbs and bake about minutes to v hour. escalloped cabbage slice cabbage as for cold slaw. cook in salted water until tender. drain. make a cream sauce, add cheese and pour over cabbage. brown in oven. or alternate cabbage, cheese, flour, salt, milk, etc., as for potatoes. mrs. r. s. harriman. - boston baked beans one quart beans, pound salt pork, va teaspoon pepper, v teaspoon dry mustard, tablespoons molasses. wash and soak beans over night, put one- half into bean pot, wash salt pork, and place in center; add remainder of beans, salt, pepper, mustard, molasses and cups cold water and cover. put into slow oven and bake hours, add more water if needed. mrs. margaret brandt. vienna rice seven heaping tablespoons rice, quart milk, cook until thick, add / tea- spoon salt. let stand until cold, then take y% pint well beaten cream, table- spoons granulated sugar, i teaspoon vanilla, scant cup raisins cut in pieces. mix well and serve cold. potato roses boil six large size potatoes in salted water, mash, add / cup hot milk and beat until light, whip in yolks of eggs and drop mound on buttered sheet, using fork to shape in rose. beat stiff the whites of eggs, add pinch of salt. drop | teaspoon on each mound, sprinkle with paprika and place in hot oven to brown. served as a luncheon dish. mrs. o. s. cane. casserole of rice one and one-half cups of rice, i can tomato soup and v pound cheese. boil rice in salt water, place layers of soup, cheese and rice alternately in bak- ing dish and season to taste. bake in moderate oven for about minutes. - mrs. a. l. harper. f re zº, o r d his new collection of recipes is added to º the thousands of existing cook books, large and small, in the confidence that the plan of organization has struck a new note of simplicity which together with the many unusual recipes, will commend it, either for use in the home or to the teacher. it grew out of the assurance that in the ranks of those two groups, there is a demand for just such a book, organized for ready use and comprehensive understanding. each recipe might be stamped “tested and guaranteed.” our association stands back of them. both the preparation and “taste” have been thoroughly tested by a varied group. they have been prepared by inexperienced pupils, as well as by skillful home cooks and teachers. the sampling has passed the muster of man, woman and child. this is only a beginning, a sample, as it were. if it fills a want, if it meets with your approval, similar issues on varied subjects of interest to the home will be forthcoming. we shall be grateful if you will let us know your desire in the matter. send us your suggestions, please. the book committee of the california home economics association, southern section, grand ave. school, los angeles, cal. c a k e s , c o o k i e s a n d g o n f e c t i o n s necessary, but a great convenience.) flour sifter. cake rack on which to cool cakes, bread, etc. the wire shelf of the refrigerator is a good sub- stitute. “turk’s head” cake pan for large cakes, as fruit or sponge. (has hole in center.) tin or aluminum cake pan about x x inches. (suitable for cakes of the “novelty type.”) square cake pan with removable bottom. loaf cake pan about x x inches. layer cake pans. russian iron or alumnium cookie sheet. oven thermometer. syrup or candy thermometer. pair of scissors for cutting fruit, marshmallows, etc. brush for oiling pan, though a piece of clean paper may be used. double boiler, one quart size. collect all ingredients and utensils before start- ing the cake. abbreviations tsp.—teaspoon. thsp.—tablespoon. c.—cup. lb.—pound. pt.—pint. oz.—olln ce. equivalents all measurements are leveled by knife moved forward at right angles to spoon or cup. do not pack. flour is sifted once before measuring. use * c a k e s , c o o k i e s a n d c o n f e c t i o n s caramel cake add / cup caramel syrup instead of milk. (car- amel syrup : over a low fire melt / cup sugar in small pan, stirring constantly. when sugar has turned to a light brown syrup, remove from fire. add cup boiling water and cook to a syrup con- sistency.) date cake add / cup chopped dates, mixed with dry in- gredients. marble cake make part plain and part chocolate and alter- nate by spoonfuls when putting into pan, drawing tip of spoon back and forth through each color. mocha cake flavor with coffee extract and use mocha filling. nut cake add – cup chopped nuts. orange cake bake in layers, using orange filling and frosting. raisin cake add – cup raisins. spice cake add coffee extract in place of milk and spices as desired. c a k e s , c o o k i e s a n d c o n f e c t i o n s half of the sugar into yolks and one half into the whites. pour yolks and sugar over sifted flour and baking powder. mix well. add the whites and sugar and flavoring. bake in a loaf or in two layers. this is a very tender sponge cake and makes an excellent dessert served with sliced ba- nanas and whipped cream or strawberries and whipped cream. - yellow angel cake / , c. sugar %, tsp. cream tartar thsp. water tsp. cornstarch eggs % tsp. salt c. flour tsp. flavoring sift dry ingredients four or five times. beat yolks and whites separately. boil sugar and water to a thread. add syrup to stiffly beaten whites. add yolks. fold in the flour. bake one hour in a slow oven. frost with a white icing to which has been added a little grated rind of an orange. novelty cake c. fat tsp. baking powder c. sugar % c. milk eggs tsp. vanilla % c. flour - filling % c. brown sugar thsp. melted butter tsp. cinnamon tosp flour % c. chopped nuts mix well put half of the cake batter in the pan and cover with some of the filling. then spread over the rest of the batter and then the filling. bake in an c a k e s , c o o k i e s a n d c o n f e c t i o n s baking powder, salt and spices; then enough more flour to make stiff enough to roll. roll out about one-third of the dough at a time to one-fourth inch thickness. shape with doughnut cutter and fry in deep fat and drain on clean soft paper. the temperature of fat for frying doughnuts is °f. this may be tested, if there is no thermometer, by a square of bread which should brown in sec- onds. snowballs eggs / tsp. nutmeg - c. sugar tsp. salt thsp. melted fat / tsp. soda c. sour milk tsp. baking powder / tsp. cinnamon c. flour beat eggs, add sugar, melted fat, sour milk and dry ingredients sifted twice. then add enough flour to handle. roll out / , inch thick and cut with small round cutter about one inch in diame- ter. fry in deep fat, turning as soon as it comes to top. when cool, roll in powdered sugar. makes about snowballs. inexpensive cakes raisin cake c. sugar egg c. sour milk / c. fat / tsp. soda c. flour c. raisins cut fine tsp. cinnamon c. nuts choped fine % tsp. cloves tsp. baking powder / tsp. nutmeg mix as butter cake. very satisfactory plain cake. bake in moderate oven as loaf. c a k e s , c o o k i e s a n d c o n f e c t i o n s rolled cookies studio teas eggs tsp. vanilla - c. sugar c. flour or enough to c. butter roll tsp. soda beat eggs and sugar together, then add the but- ter creamed. add flour and soda sifted. roll very thin and cut with fancy small cutters. sprin- kle sugar and cinnamon over the top. these are delicious served with chocolate. a large recipe. caddies (with steel cut oats) eggs c. sugar c. fat thsp. milk / tsp. soda % c. oatmeal put thru thsp. chopped can- fine food chopper died orange or lemon % c. flour peel roll very thin. cut as desired. ginger snaps c. light molasses / tsp. soda !/ c. shortening thsp. ginger / , c. flour - % tsp. salt heat molasses to boiling and pour hot molasses over shortening. add dry ingredients and chill twenty-four hours. take one-third of the mix- ture, roll thin and cut carefully. bake in a moder- ate oven. vary the rest with candied orange peel and cut into fancy shapes. may be iced when baked. - i. a. c a k e s , c o o k i e s a n d c o n f e c t i o n s by adding vegetable coloring and different flavor- ings. if tinted wafers are made they must be baked in a very slow oven and turned frequently, otherwise they will not be of uniform color. swiss vanities eggs / tsp. vanilla or cinna- / tsp. salt in on thsp. cream flour to make a dough - to roll beat eggs well, add other ingredients. roll very thin—almost transparent. cut in two-inch squares. gash like the top of pie crust. cook in deep fat and sprinkle with powdered sugar. handle with two forks when frying. serve with tea or chocolate. lovers knots roll the swiss vanity dough very thin and cut into strips one-half inch wide and four inches long. tie into knots and fry in deep fat. sprin- kle with powdered sugar. bavarian christmas cookies % lb. fat (butter pre- / lb. sugar ferred) thsp orange juice / lb. flour roll very thin and cut into small round cakes. spread a little well beaten yolk in the center of each. sprinkle with sugar and a little cinnamon or finely chopped nuts and bake in a slow oven. confections.–continued grapefruit noveities------------ peanut brittle i.--------------------. horehound -----------------------------. peanut brittle ii.................... marshmallows panocha .................................. ---------------------- popcorn balls.......................... marshmallow fudge-------------- sea foam.................................. mint delight---------------------------- scotch kisses.......................... molasses brittle-------------------- strawberry delights.----------. molasses taffy-----------------------. sugared popcorn i................ nougat .................................... sugared popcorn ii.............. orientals -------------------------------. turkish delight.--------------------. parisian sweets---------------------. white taffy............................ coo kies bavarian christmas-------------- ginger snaps.......................... blimps -------------------------------------- hermits .................................. brownies -------------------------------- lovers’ knots.......................... caddies ------------------------------------ meringues -------------................. carmen kisses------------------------ mysteries ................................ cheroqueets ---------------------------- orange favors ...................... chocolate chips.--------------------. p.-t. a.’s.................................. chocolate macaroons------------ rolled cookies........................ cloisters ---------------------------------- rolled oats............................. cornflake macaroons------------ scotch shortbread................ date bars.------------------------------. sour cream.............................. date dillies.............................. studio teas.............................. diplomas -------------------------------- sultanas ................................ drop cookies-------------------------- swiss vanities........................ fillups -----------------------------------. . walnut squares...................... ginger nuts---------------------------- walnut wafers...................... fillings boston cream pie.................. lemon ...................................... caramel ---------------------------------- marshmallow (see reli- chocolate ------------------ and nº." le icing) chop suey................................ orange ............... cocoanut -------------------------------- pineapple .................. and date praline .................................... fig prune-almond ........................ harriet ------------------------------------ prune ...................................... jam - strawberry whip.................. lady baltimore.--------------------- variations of reliable or lemon butter------------ -------------- seven minute...................... to patrons of the marion cook book 㺠e, the ladies of royal oak presbyterian missionary ºš society, wish to thank our friends who have so kindly contributed their tried and proved recipes, which en- ables us to put before the public a choice collection of the best that can be obtained. owing to the increased cost of materials, labor, etc., we have been compelled to raise the price of the marion cook book to cents per cody. we hope that all of our friends will purchase a copy of our book and recommend it to others, so that all may have the benefit of its valuable recipes. we also tender our thanks to the business men of marion and other cities who have so kindly favored us with their advertisements. they are reliable firms, and we advise our readers when in need of any articles handled by these firms to patronize them. when ordering this book by mail write to “marion cook book,” marion, virginia. - knox gelatine improves soups and gravies. baked fish with tomato dressing.—shad, or any large fish without many bones. put one-half can of tomatoes, one-fourth of a large onion, salt and pepper to taste and a little butter in a pan with fish, and pour a little warm water around it and baste. mrs. margaret rhea staley. oyster fricassee.—one tablespoon of butter, a dash of pepper, one-half pint of oysters, one-half teaspoon of salt, a dash of cayenne. place all the ingredients, excepting the oysters, in a chafing dish or covered saucepan; when hot add oysters, cover and shake pan occasion- ally. when oysters are plump, drain them and place where they will keep hot. add enough cream to the liquid in pan to make one-half cup. sauce: one tablespoon butter, one tablespoon flour, one-half cup of cream and oyster juice, one yolk of egg, one-half teaspoon of lemon juice. make white sauce. beat the yolk until thick and lemon colored, add sauce and lemon juice. reheat oysters in sauce and serve on toast, crackers or in patty shells. miss alford, teacher domestic science, marion college. oyster cocktail sauce.—eight large tablespoons catsup, one tea- spoon chutney, juice from one-half lemon, one-half pimento. chop pimento to a liquid, chop a little celery leaf very fine. mix all to- gether, adding salt to taste. mrs. w. h. teas. panned oysters.-put one tablespoon of butter in a covered saucepan with salt and pepper to taste, when hot add one pint of washed and drained oysters. cover closely and shake the pan to keep from sticking. cook about three minutes or until plump. serve on toasted bread or crackers. * * * escalloped oysters.-put one pint of oysters in a strainer over a bowl, pour over six tablespoons of cold water and reserve liquor. carefully pick over oysters to remove bits of shell. mix one-half cup stale bread crumbs with one cup of rolled cracker crumbs, and stir in one-half cup of melted butter. put a thin layer of this mixture in the bottom of a buttered shallow baking dish, cover with half the oysters and sprinkle with salt and pepper; then add one-half the re- served liquor, repeat and cover with remaining crumbs. bake in a hot oven from thirty to thirty-five minutes. never allow more than two layers of oysters. mrs. d. h. mitchell. oysters on toast.—allow four medium sized oysters to each per- son; place them in their liquor over the fire in a granite-ware pan and cook them gently until the edges ruffle; then season well with butter, salt and pepper. to one cup of boiling water add one-half teaspoon of salt, stir until the salt is dissolved, dip the crusty edges of three- inch squares of toast in the water to moisten them slightly, and place the toast on a hot platter. butter the toast lightly, lay four oysters snowflake won the medal for its purity and baking qualities. send for the knox gelatine recipe book. stuffed peppers.-use peppers of medium size, cut off the tops and remove the seeds and white membrane. put them into boiling water for five minutes, then drain and make a filling as follows: pour two tablespoons of melted butter over a cup of fine bread crumbs; add a beaten egg, one-half teaspoon of salt, one cup of finely chopped cold meat, and moisten with stock or water. fill the peppers, round- ing the filling on top, not packing it, but putting it in loosely. cover with buttered bread crumbs and put in a pan with about one-half inch of water in bottom of pan. bake in moderate oven about one- half hour, basting the peppers (not the filling) several times. remove carefully to platter for serving. this dressing will fill six medium- size peppers. * * * chicken patties.—line deep patty pans with pastry, or cut it in circular pieces, fit on deep inverted gem pans, press lightly, prick well and bake in hot oven until delicately browned. remove from the pans, fill with creamed chicken and garnish with parsley. the cases may be made in advance and reheated for serving. creamed chicken.—melt three level tablespoons of butter, add four and a half level tablespoons of flour, and when blended, pour on gradually, stirring well three-fourths cup each chicken stock and cream or milk. season with one-half teaspoon salt, one-fourth teaspoon of celery salt and a few grains of cayenne; then add two cups of cold chicken cut in one-third inch cubes. for a change, before filling, roll the edges of the cases in the slightly beaten white of an egg, then in finely chopped parsley, making an attractive moss-like edge. for variety, dip some in egg and then in finely chopped nuts, a mixture of almonds and english walnuts being good. the dipping may have to be repeated several times, until a thick edge is formed, and should be done after the cases have been reheated. miss haller fell. ham croquettes.—one and one-half cups of grated ham, one cup of bread crumbs, two cups of hot mashed potatoes, one large spoonful of melted butter, three hard-boiled eggs, a little red pepper and salt. mix ham, eggs and all together and add two spoonfuls of tomato catsup. form croquettes by filling a small cornucopia full of the mixture and turn out on dish. roll in egg and bread crumbs and fry a nice brown. mrs. margaret rhea staley. brain croquettes.—take one pound of brains, hog or beef, wash in several waters, or soak in water several hours, cleanse thoroughly of blood and bone, take off thin skin (beat four eggs, have these ready), place brains in iron frying-pan with lard, not too much, mash with big iron spoon as they cook, mash fine. when the brains are half cooked, add salt, pepper and eggs, stirring and turning as you would scrambled eggs, mixing thoroughly. this makes a good dish. then if you want croquettes, cook the same way, take off the fire, roll and snowflake, the pride of southwest virginia. knox gelatine improves soups and gravies. to cook cabbage in minutes.—select tender cabbage; cut in small strips and soak in cold water an hour or so. cook small piece of salt pork until done in enough water to cook cabbage. then put in cabbage; boil hard twenty-five minutes. season with salt and pepper and serve at once. mrs. j. m. sedgwick. duchess potatoes.—two cups cold mashed potatoes, one egg, two tablespoons cream. beat yolk of egg till very thick, add cream and work into potatoes. shape in small pyramids. rest each one on the broad end in a buttered tin. beat white of egg slightly; add to it a teaspoon of milk, and brush each one with the mixture. bake till golden brown. serve on hot platter garnished with parsley, or use as a border for meat. mrs. jno. preston buchanan. baked potatoes and cheese.—mash potatoes, put a layer in baking dish, sprinkle thick with grated cheese, add a little salt and dot it over with lumps of butter. put second layer of potatoes in, and have grated cheese on top with salt and butter. set in oven and bake a nice brown. mrs. margaret rhea staley. sweet potato croquettes.—boil six large sweet potatoes until they are just tender, then remove the skins and mash the potatoes through a colander, add tablespoon of butter, a teaspoon of salt, a dash of pepper and a tablespoon of sugar. mix thoroughly, form into croquettes, dip first in egg, then in bread crumbs and fry in smoking hot fat. a nice breakfast dish. mrs. m. e. davidson. potato cakes.—fix as for ordinary potato cakes, with the addition of well browned buttered bread crumbs mixed in before frying. amount is about one-third crumbs to two-thirds potatoes. mrs. jno. preston sheffey. stuffed sweet potatoes.—use shapely potatoes of even size. scrub well and grease them with lard. bake and cut in halves length- wise. scoop out center, leaving shells whole. beat pulp smooth, add salt, butter, cream and brown sugar to taste. beat until smooth, then refill skins. sprinkle tops with brown sugar and brown in a hot oven. * * * hashed brown potatoes.—place a heaping tablespoon of drip- pings in an iron frying pan, and when hot, add cold boiled very finely chopped potatoes to the depth of an inch. usually four good sized potatoes will be sufficient. when chopping them add a teaspoon of salt and a dash of pepper and stir while they become hot, then press them down in the pan, packing firmly with a knife. cover and cook slowly until brown underneath. do not stir, but begin at one side of the pan and fold over like an omelet, packing closely together. turn onto a hot platter and garnish with parsley. miss haller fell. write us for price on snowflake. h. b. staley co., marion, va. ask your grocer for knox gelatine–take no other. french fried potatoes.—cut potatoes in lengths about one-half inch thick. wash and drain and put in cloth in a cool place, on ice if possible, for half an hour or more. fry in deep boiling fat, salt while frying and drain in wire basket before serving. mrs. o. c. sprinkle. stuffed potatoes.—bake large potatoes, take out inside and mash, seasoning with butter, pepper and salt, and cream, then put half as much ground beef, chicken or ham, and stuff skins lightly, grating cheese on top, then bake. meat or cheese may be omitted. mrs. geo. w. richardson. macaroni with cheese.-three-fourths cup of macaroni, two tablespoons butter, two tablespoons flour, one-half teaspoon salt, pepper, one and one-third cups milk, three-fourths cup grated cheese, one cup buttered crumbs. cook the macaroni in boiling salted water until tender, then pour into a colander and run cold water through it. make a white sauce by melting the butter, and when it bubbles add the flour, seasoning and hot milk. to this sauce, when taken from the fire, add the cheese and macaroni. put in buttered dish and spread on top the buttered crumbs made by melting the butter (one table- spoon) and stirring in the crumbs. bake until the crumbs are brown. miss alford. creamed corn.-boil the corn on the cob or use left-over boiled sweet corn. cut it carefully from the cob (but do not scrape) and season highly with salt and pepper. there should be a good pint of corn when cut. melt one rounding tablespoonful of butter, stir in one tablespoonful of flour, then pour over it one cupful of milk, stir until boiling, then add one-half teaspoonful of salt and a dash of pepper and mix it while hot with the corn. turn into a shallow buttered baking dish, cover the top thickly with fine buttered bread crumbs and bake until brown. mrs. virginia h. fell. corn fritters (nice).-three ears of corn grated, big iron spoon of flour, one or two eggs. mix with water, fry on griddle like batter cakes. salt and pepper to taste. mrs. e. j. lee, lynchburg, va. foam slaw.—finely shredded cabbage; do not bruise or chop. two-thirds teacup of sweet cream, one-half teacup of vinegar. put all in bowl, stir with fork and it will immediately become a perfect foam. bits of bright jelly on top make it more attractive. the best of vinegar and heaviest cream are required. this slaw is never a perfect success in warm weather. mrs. a. t. lincoln. fried ripe tomatoes.—slice, not too ripe, tomatoes about one- fourth of an inch thick. season with salt, pepper and sugar to taste. dip in meal and fry in hot butter. miss elizabeth painter. we will ship snowflake to any one wanting it. give the growing children knox gelatine. cabbage with cream gravy.—cut in small strips one medium- size head young, tender cabbage. boil, until done, in salt water. pour off water. take two full teaspoons of flour, two tablespoons of butter, one quart of milk, a little salt, mix well and pour over the cabbage. cook slowly until gravy is flavored with cabbage. mrs. e. m. harris. meats “there's no want of meat, sir. portly and curious viands are prepared to please all kinds of appetite.” roast lamb.-boil a ham of lamb until almost done, then put about three slashes across the top, cutting nearly to the bone, and fill with a dressing made as if for chicken, put in stove and bake until well done. this is best when cut cold. mrs. jno. s. apperson. smothered steak.-use a round steak about two inches thick, and, with the edge of a thick saucer, pound into both sides of the steak as much flour as it will hold, then put into a hot skillet and fry in lard and butter until it browns. remove to a pan and make a thin gravy of milk, flour and water, season with salt and pepper, and pour over the steak. cover and bake about thirty minutes. - mrs. p. r. francis. spiced round.--to twelve pounds of beef take one-half pound brown sugar, one-fourth pound saltpetre, one tablespoon mace, two tablespoons allspice, and two tablespoons black pepper. beat all fine and rub over the round; then rub well with one-half pound of salt. put in a vessel with all the spices and salt in and around the beef. every few days turn the round in the brine that will be formed by the salt. it will be ready for use in four weeks. this quantity may be divided into two roasts. cook just as a fresh roast, except from one- half to one hour more time is required. this is a very old recipe. it was handed down to mrs. margaret c. greenway, who was born in , by her mother, and has been tested by several generations of her descendants. contributed by mrs. john j. stuart, abingdon, va. to fry delicious steak.-have a very hot pan, with just enough lard to keep from sticking to pan. when steak is nice and brown turn over and fry on other side; when almost done salt and pepper (do not salt at first as it makes the meat tough). when cooked sufficiently place on a hot platter with a teaspoonful of melted butter on top. serve at once. * * * brunswick stew.-a tender rabbit, squirrel or chicken, cut in small pieces and put in stewpan with one and one-half quarts of water, h. b. staley co., marion, va., make snowflake flour. knox gelatine is economical–four pints in each package. brown fricasseed chicken.—singe, draw and disjoint chicken as you would for stewing; put into a good sized saucepan two rounding tablespoons of butter; when hot drop in pieces of chicken; let them brown gradually, without letting the butter burn. as soon as the pieces are browned draw them to one side of the pan and add two rounding tablespoons of flour, mix and add one pint of water or stock. stir constantly until it begins to boil, moving the chicken around in the sauce. add a teaspoon of salt and a quarter teaspoon of pepper, cover saucepan, push to back of range and simmer gently for one hour. when done, arrange the chicken on a platter. take the sauce from the fire, add to it the yolk of one egg, beaten with two tablespoons of cream. strain this over the chicken and dust over a little finely chopped parsley. miss haller fell. chilli beef.-one pint of chopped cooked beef, one onion, two tomatoes, one potato, one-fourth pound of butter, one cup of sweet milk, one tablespoon of flour. let butter melt, stir in flour, and let brown, pour in milk, then put in the mixture all chopped well to- gether, let cook thoroughly and nearly dry, season with salt and red pepper. * * * ham pie.—one pint of chopped cooked ham, one onion, one cooked potato, two eggs, hard boiled, one-fourth cup butter. chop all well together. make a light pastry, put in a pan about two inches deep; when you have put in the mixture sprinkle a little flour over it and drop the butter all through it, then pour a cup of boiling water in before putting on the top crust. mrs. p. w. atkins. beef loaf.-two pounds of ground veal or steak, eight medium size crackers, two eggs, one cup water and milk in equal proportions, or one cup water may be used, one good tablespoon of butter or suet and two rounding teaspoons of salt. mix well and form in a loaf. then one tablespoon of melted butter thickened with flour and spread over top of loaf. put in pan, and pour hot water around loaf, basting often while baking. will bake in two hours and a half in a moderate oven. mrs. fred poston. fried chicken.—kill, dress and disjoint the chicken the day before you are going to cook it, and put it on ice. when ready to fry, wash off the pieces and dip them in flour seasoned with salt and pepper to taste. have a skillet on the front of the stove, very hot, with plenty lard in it. place the chicken in the skillet and draw to the back of the stove where it will cook slowly. cover closely and let cook for about an hour, turning when a delicate brown, and put pieces of butter over it. mrs. jas. white sheffey. baked steak-take a nice round steak about one inch thick and put in a cold skillet. cover with pieces of butter, slices of tomatoes, . green sweet peppers (without seed), onion if desired, and salt and pepper snowflake makes light biscuit, rolls and bread. knox gelatine solves the problem of “what to have for dessert.” to taste. place in a hot oven and cook until tender—about forty minutes. add no water, the juices being sufficient to baste the steak and make rich brown gravy. mrs. max weiler. beef hash.-cut beef in small pieces, and to a pint use two small tomatoes and two green peppers chopped fine. put in a saucepan, add butter size of a walnut, a dash each of red and black pepper and salt if necessary. cover with water and when thoroughly done thicken with a little flour and sweet milk. onion and potato may be used if desired. mrs. o. c. sprinkle. curried chicken.—cut up a young chicken, stew it, closely cover- ed, till tender, add a teaspoon of salt and cook a few minutes longer, remove from fire, take out chicken, pour the liquor into a bowl and set it aside. cut up in the stewpan two onions, fry them with a piece of butter the size of an egg, when brown skim them out and put in the chicken; fry for three or four minutes, next sprinkle over two level teaspoons of curry powder. now pour the liquor back over the chicken, stir all together, and stew for five minutes longer; stir into this a tablespoon of sifted flour made thin with a little water; then stir in a beaten yolk of egg, and it is done. serve with hot boiled rice around the edge of platter and the chicken curry in the center. mrs. jno. preston buchanan. to boil a ham.—if the ham is supposed to be heavily salted, soak over night in cold water. wash in cold water, using a small scrubbing brush. put into a boiler nearly filled with cold water, add a blade of mace, six cloves, and a bay leaf. place over slow fire, and do not let come to boil for two hours. boil gently for fifteen minutes to each pound from the time it begins to boil. allow it to cool in the liquor in which it was boiled. after removing the skin carefully you may brush the ham with beaten egg, sprinkle with dried bread crumbs, and place in a quick oven to brown. mrs. alice o. atkins. cranberry frappe.—boil four cups of cranberries in three cups of water until soft, rub them through a sieve, boil two cups of sugar with one cup of water until it spins a thread, then pour slowly over the stiffly beaten whites of two eggs. beat for a few minutes and add cranberry pulp, one-half cup of orange juice and juice of one lemon. freeze as cream and serve in sherbet cups with turkey or as a separate coursc. miss ella richardson. cranberry sauce.—in cooking cranberries use a granite or porce- lain saucepan and to each quart of berries measure a pint of sugar and one and one-half cups of water. put berries in the pan and on top of them the sugar and over all the cold water. cover closely and cook for ten minutes without stirring. watch that they do not boil over, shaking and turning the pan from time to time. then take off the lid, skim with a silver spoon, push back and let simmer a few minutes snowflake flour is the highest grade of flour made. for dainty, delicious desserts use knox gelatine. waffles.—three eggs beaten separately, two cups of snowflake flour sifted, two teaspoons of cream of tartar, one teaspoon eagle thistle soda, two cups of sweet milk, one-half cup melted butter, one teaspoon salt, one teaspoon sugar. the well beaten whites of eggs beaten in last. have waffle irons hot and well greased. any cold waffles left from a meal, may be reheated in the oven, and arranged on the platter under fried or stewed chicken, when they are to be served with the gravy poured over them or around the edge of the platter, points out as a garnish. bread crumb batter cakes.—one quart bread crumbs, one quart buttermilk, two eggs, one and one-half teaspoons salt, two teaspoons eagle thistle soda. thicken with flour. let bread crumbs stand in the milk until soft. miss miriam sheffey. parker house rolls.-one cake fleischmann's yeast, one pint milk scalded and cooled, two tablespoons sugar, four tablespoons lard or melted butter, three pints flour, one teaspoon salt. dissolve yeast and sugar in lukewarm milk, add lard or butter and one and one-half pints flour. beat until smooth, cover and let rise for one hour or until light. then add remainder of flour and salt. knead well or throw and roll. cover and let rise in warm place for one and one-half hours or until double in bulk. roll out one-fourth inch thick, brush lightly with melted butter, fold in pocket-book shape. let rise three-quarters hour and bake ten minutes in hot oven. nut brown bread.--two cups graham flour, one cup white flour, two-thirds teaspoon salt, one teaspoon eagle thistle soda, one table- spoon brown sugar, one-half cup chopped nuts, one-half cup chopped raisins, three tablespoons molasses, one and two-thirds cups sour milk. mix and sift dry ingredients, add to the liquid (molasses, sour milk), the flour slowly. lastly put in floured nuts and raisins. bake forty-five minutes. all measurements are level. miss alford. five-minute waffles.—break two eggs (without beating) into a round bottom bowl, pour over them one pint of buttermilk, then quickly fold in one pint of flour with a single handful of corn meal, one dessert spoonful of sugar, one teaspoon of salt; when lightly mixed, beat in three large spoonfuls lard and butter mixed. just before baking add soda according to acidity of milk. put this on top of batter, drop a few drops of cold water to dissolve it and beat in quickly. have irons hot, grease slightly for the first waſfle and do not grease any more. these should be light and crisp and eaten at once. mrs. hugh gwyn. sally lunn.-three and one-half cups flour, one tablespoon of butter, one cup of sour cream, one teaspoon of eagle thistle soda, two teaspoons of baking powder, one teaspoon of salt, four eggs, one- half cup cold water. beat the whites and yolks separately, stir soda snowflake flour, white as the driven snow. salads “bestrewed with lettuce and cool salad herbs.” poinsettia salad.-use hawaiian pineapple, spread on each slice a thin layer of mayonnaise, on this spread grated cheese, then cut petals from the red sweet peppers or pimentoes, and lay around on each slice to form the flower. fill center with mayonnaise and in center of this put a stuffed olive. serve on lettuce. miss ella richardson. california cherry salad.—carefully remove seeds from a can (one quart or pint owing to quantity desired) of large white california cherries. stuff them with whole blanched hazelnuts or chopped pecans. serve on lettuce with mayonnaise on top. mrs. geo. w. miles. cupid's salad.-cut out a heart-shaped pieces of tomato jelly (that was hardened in a large, flat vessel) and place on crisp leaves of lettuce. prepare a cup of stoned olives, sliced, and chopped cucumber pickle; mix with mayonnaise and place a little heap upon each red heart. very attractive looking salad. miss alice lincoln. how to whip jell-o.-if you have never whipped jell-o and know nothing about the process, you will be glad to know that it is as simple a matter as whipping thick cream. begin to whip the jelly while it is still liquid-cold but not yet congealing—and whip till it is of the consistency of thick whipped cream. use a dover egg-beater and keep the jell-o cold while whipping by setting the dish in cracked ice, ice water or very cold water. a tin or aluminum quart measure is an ideal utensil for the purpose. its depth prevents spattering, and tin and aluminum admit quickly the chill of the ice or cold water. add cream or whatever else goes into the dessert after—not before- whipping the jell-o. the whipping process more than doubles the quantity of plain jell-o, so that when whipped one package of jell-o serves twelve persons instead of six. - fruit jell-o.-two boxes of jell-o (orange, strawberry or rasp- berry are the prettiest), one-half cup of sugar, two pints of boiling water, stir until dissolved. when it begins to congeal add one box of chunk pineapple cut in cubes, one bottle of maraschino cherries, one- fourth pound each of english walnuts and blanched almonds. any fruit desired may be used. malaga grapes cut in half and seeded may be used instead of cherries. if twice this quantity is desired, double the proportion of all ingredients with the exception of the pineapple which will be sufficient. nice to serve with the salad course, or as a dessert with whipped cream. dip mold in cold water before putting in the jell-o; when ready to serve dip in warm water and turn out on a pretty round platter. miss haller fell. your baking will be a success with snowflake flour. knox gelatine dessert or salad is attractive and appetizing. it has set or congealed whip the remaining third and pour it on and let it harden. dissolve a package of strawberry or raspberry jell-o in a pint of boiling water and when cold put two-thirds of it, a spoonful at a time, on the lemon jell-o. for the fourth layer whip the remain- ing third and put it on the hardened plain layer. this salad may be varied by adding any fruit—cherries, pineapple, peaches or apricots- well drained, just as the jell-o begins to congeal, also chopped nuts. to serve, cut in slices (after it has ample time to get ice cold) and ar- range on lettuce with mayonnaise. mrs. c. c. lincoln, jr. fruit salad.—three oranges, cut up and drained, one pint pine- apple canned or fresh, one half dozen peaches, two bananas, one pound of malaga grapes cut in halves and seeds removed, one-half cup of english walnuts, one-half cup of blanched almonds and a few maras- chino cherries cut in small pieces. serve on lettuce with dressing on top. dressing: slightly beat the yolks of four eggs in a bowl, add a little salt, cayenne pepper, dry mustard, one teaspoon of sugar and one- half teaspoon of cornstarch, mix until very smooth; heat four table- spoons of mild vinegar, when hot drop little by little into the mixture in the bowl, beating all the time; return to the stove and stir until thick, remove from stove, add one large tablespoon of butter and beat until very light. when ready for use add one-half pint of cream whipped very stiff. mrs. j. c. campbell. jellied chicken salad.—to one cup of highly seasoned stock add two and one-third tablespoons of knox granulated gelatine, cover and let stand fifteen minutes. heat gradually to boiling point, set pan containing mixture in pan of cold water, and stir until it begins to thicken, then add one-third cup mayonnaise, two tablespoons of finely chopped green peppers, two cups of coarsely chopped cold boiled chicken (using preferably white meat). turn into pan, first dipped in cold water, and chill. at serving cut in squares, arrange on crisp lettuce and garnish with diced celery and blanched almonds marinated with mayonnaise; add spoonful of cream dressing and top with cherry. chopped celery may be used instead of green peppers. mrs. d. h. mitchell. combination salad.—one quart of tomatoes chopped rather coarse, and thoroughly drained, one pint of chopped green peppers, one pint of finely chopped crisp cabbage. mix together and just before serving season with salt and pepper and mix with oil mayon- naise. serve on lettuce with a few bits of tomato and green pepper over the top. - - mrs. w. v. birchfield. tuna salad.-mix with mayonnaise two hard boiled eggs, one cup celery, one-half cup nuts and a little pickle, all chopped, and just be- fore serving lightly flake in a half pound of tuna fish. serve on head lettuce. put a little oil mayonnaise on top and dust with paprika. mrs. t. e. king. snowflake is the flour that made marion famous. pink coloring for fancy desserts in each package of knox gelatine. marshmallows. one can strained tomatoes, two-thirds box gelatine, one teaspoon salt, one teaspoon powdered sugar. make a jelly, put into moulds, serve on lettuce. head lettuce and roquefort cheese. :k :k :k dressing for head lettuce.—one teaspoon parsley chopped fine, one teaspoon beets chopped fine, one egg, hard boiled, cut fine, added to mayonnaise, also a little vinegar, paprika and chili sauce. miss eleanor sime. chicken salad.—cut into dice one chicken, add three hard boiled eggs, chopped, a small plateful of diced celery or chopped cabbage. season with celery seed, salt and a little cucumber pickle. a few nuts may be added. dressing: three eggs, one cup cream, three tablespoons of good vinegar, two tablespoons of sugar, tablespoon of salt, one-half teaspoon of mustard. add cream last. cook in double- boiler until it thickens and when cold mix with chicken and serve on lettuce. mrs. mamie m. painter. tomato aspic jelly.—one envelope of knox gelatine, one-half cup cold water, three and a half cups of tomatoes, one-half large onion, two stalks of celery, two tablespoons of vinegar, four cloves, a few grains of cayenne, one teaspoon salt, two scant tablespoons sugar. soften gelatine five minutes in cold water, cook together the other ingredients, except the vinegar, fifteen minutes; add the vinegar and softened gelatine and stir until dissolved, then strain. pour into a round mould dipped in cold water and set in a cool place or on ice to congeal. when cold turn onto a round platter edged with crisp lettuce and pour mayonnaise over the top. a small bottle of stuffed olives, sliced, a cup of diced celery and about half a cup of chopped almonds may be added as the aspic congeals. mrs. w. w. hawkins. pineapple and apricot salad.-put slices of hawaiian pineapple on head lettuce; in the center of each slice put half of a canned apricot; put a little stiff mayonnaise on the top and garnish with maraschino cherries. if preferred, the cherry may be put in the center of the pineapple, with the apricot on one side and the mayonnaise opposite. fruit salad.--two dozen oranges, two large cans of sliced pine- apple, one large can of bartlett pears, one pound of marshmallows, one pound of almonds, two bottles of maraschino cherries. blanch almonds and cut them into pieces; cut marshmallows into quarters, and all of the fruit into large dice, then mix all together and drain thoroughly. serve on bleached head lettuce with cream dressing over the top and dust with paprika. mrs. j. c. campbell. it's quality that counts. snowflake is that quality. simply add water and sugar to the knox acidulated package. boiled salad dressing.—two tablespoons butter, two eggs beaten well, one-half cup of vinegar, two teaspoons of sugar, one teaspoon ground mustard, one-half cup of cream, two-thirds teaspoon of salt, one-third teaspoon of pepper, one-half teaspoon of cornstarch. put all except vinegar in a double-boiler and cook until it begins to thicken. add vinegar and cook until thick. mrs. h. b. jeffrey. red sauce.—one-half pint french dressing, three tablespoons catsup, one tablespoon tarragon vinegar, dash worcestershire sauce, and enough whites and yolks of hard boiled eggs (about two), red and green peppers, and chives (or a little onion), chopped fine, to make a full pint. mix well and chill. serve on romaine or lettuce. mrs. w. h. teas. carnation red salad dressing.—two tablespoons oil, two table- spoons flour, three-fourths cup boiling water, one egg yolk, one-fourth cup carnation milk, one-half cup oil, one-half teaspoon salt, one-fourth teaspoon mustard, one-half can finely chopped red pimentos, one and one half tablespoons lemon juice. mix two tablespoons of oil and flour, add the boiling water and cook in a double boiler until thick, stirring constantly. add the carnation milk to the beaten egg yolk and slowly add the hot mixture, stirring constantly. cool, beat in the oil, salt, mustard and pimentos. this recipe makes one and one- halfs cups salad dressing and makes a delicious dressing for head let- tuce or other salads. pies “no soil upon earth is so dear to our eyes as the soil we first stirred in terrestrial pies.” plain pastry.-sift together two or three times, one and one-half cups of sifted pastry flour, one-fourth teaspoon of salt, and one-fourth teaspoon of baking powder. with the tips of the fingers or a knife work in one-third of a cup of shortening; when this is evenly mixed through the flour, gradually mix to a stiff dough, using a case knife, with ice water; about one-fourth cup will be needed. work with the knife until all the particles of dough are in a compact mass and the bowl is clean, then dredge the board with flour and lift the dough onto it. turn it with a knife until floured a little, then patand roll out into a rectangular sheet. roll up like a jelly roll, cover closely, set aside in a cold place and let stand for an hour or longer. * * * recipe for meringue.—beat the whites of eggs to a stiff froth, add gradually one heaping tablespoon of sifted sugar for each egg, and when you phone for flour, ask for snowflake. where recipes call for gelatine use knox gelatine. white cake.—whites of twelve eggs, one cup of butter, three cup- fuls of sugar, one cup of sweet milk, five cups of snowflake flour, one teaspoonful of soda, two teaspoons of cream of tartar, one teaspoon of lemon. cream butter and sugar, add milk and flour alternately, then the soda and cream of tartar sifted in the last half cupful of flour, the well-beaten whites last. sift flour three or four times. miss elizabeth painter. white fruit cake.-whites of eleven eggs, one pound of snowflake flour, one pound of sugar, three-fourths pound of butter, two teaspoon- fuls of cream of tartar mixed in the flour, one teaspoonful of eagle thistle soda dissolved in one-half cupful of water, one pound of citron, one pound blanched almonds, one grated fresh cocoanut. roll this in one extra handful of flour. bake slowly and carefully as other fruit cake. mrs. d. d. staley. marshmallow cake.-whites of eight eggs, two cups of sugar one cup of butter, four cups of snowflake flour, sifted four or five times, one cup of sweet milk, one teaspoon of vanilla, two teaspoons rumford baking powder. cream butter and one cup of sugar, put other cup of sugar in well-beaten whites of eggs. alternate, stirring in flour and eggs. add baking powder the very last thing. filling: two tablespoons of knox gelatine, over this pour a little cold water; when this is dissolved add six tablespoons of boiling water, then one pound of powdered sugar, beating until it is stiff like marsh- mallows. mrs. e. h. higginbotham. fruit cake.-cream one pound of butter, add one pound of sugar, then the yolks of twelve eggs; mix well, then stir in one pound of snow- flake flour into which one teaspoonful of soda and two of cream of tartar have been sifted, and the well-beaten whites of the twelve eggs alternately. add by degrees, two pounds of raisins, one pound of currants, one pound of citron, one and one-half pounds of almonds, one-half pound of figs, one tablespoonful of ground cinnamon, three nutmegs, one tablespoon of cloves, one teaspoonful of ginger, one tea- spoonful of allspice. after fruits have been well stirred in, add any flavor desired. flour the fruit well. bake five hours with rather slow fire. mrs. margaret rhea staley. spice cake.-four eggs, three and one-half cups of flour, one cup of butter and lard mixed, two cups of sugar, one cup of buttermilk, three-fourths teaspoon of eagle thistle soda, one teaspoon of cream of tartar, one rounding tablespoon of cinnamon, one rounding table- spoon of allspice, two grated nutmegs. sift soda, cream of tartar and spice with the flour. add whites of eggs beaten last, omitting one white to add to icing. miss virginia buchanan. angel food cake.-whites of sixteen eggs beaten to a stiff froth, two cups of snowflake flour (large coffee cups), two and two-thirds cups of sugar (fine or rolled), three small teaspoons of cream of tartar, a you must use snowflake fiour for perfect baking. knox gelatine measured ready for use; each package in two envelopes soaked gelatine; then add flavoring. turn into mold, first dipped in cold water, and chill. serve with whipped cream sweetened and flavored with vanilla. * * * caramel jelly.—use one tablespoon of knox gelatine, one-fourth cup cold water, one-third cup sugar cooked to a caramel, one-third cup boiling water, two cups thin cream, one-fourth cup sugar, one- fourth teaspoon of salt. soak the gelatine in the cold water. cook the caramel and boiling water to a thick syrup; add the softened gelatine, the sugar, salt and cream and stir until the sugar is dis- solved, then strain into a mould or individual moulds. when cold turn out and serve with whipped cream. garnish with cherries or nut meats. wet moulds with cold water. miss haller fell. grape sponge.—one and one-third tablespoons of knox granulat- ed gelatine, one-third cup cold water, one-third cup boiling water, one- third cup sugar, one tablespoon of lemon juice, one cup grape juice, whites of two eggs. soften gelatine in cold water, add boiling water, sugar, lemon and grape juice; strain through wet cheese cloth, set aside to cool, stirring occasionally. when partially set beat until foaming, then add whites of eggs beaten stiff, and beat until mixture begins to stiffen. pour into moistened mould. serve with custard saul ce. custard sauce: yolks of two eggs, one-fourth cup sugar, one-eighth teaspoon salt, one and one-third cups hot milk, one-half teaspoon of vanilla. beat the yolks of eggs slightly, add sugar and salt; stir constantly, while adding gradually hot milk. cook in double boiler, stirring all the time until the mixture thickens and a coating forms on spoon; strain, cool and flavor. if it curdles put in a pan of cold water and beat until smooth. miss alford. orange cream.–one-half box of knox gelatine, one cup sugar, five oranges (juice), one pint cream, one pint milk, yolks of five eggs. cover gelatine with cold water to soak for half an hour. whip cream. boil milk in double boiler. when it boils dissolve gelatine in it. beat the yolks of eggs and sugar together until light, and strain the milk and gelatine into them. wash boiler and return the mixture to it; stir over fire two minutes, then turn into pan to cool. when cold, add juice of oranges strained through a sieve. place pan in cracked ice, and stir until it just begins to thicken, then add whipped cream and stir carefully until thoroughly mixed. stand on ice to harden. serve with or without whipped cream. mrs. alice o. atkins. fruit jelly.—take one package of knox gelatine and make lemon jelly by recipe in package. if it is to stand over night use more water than the recipe calls for. watch closely and when jelly begins to set put in, with the aid of a fork, one pound of malaga grapes cut in half when you phone for flour, ask for snowflake. use knox gelatine–the two quart package. butter baking dish and put in alternate layers of bread and cocoanut. beat the eggs well, add milk, sugar, salt and orange juice, mix and pour over the other. bake in moderate oven until set in center. make meringue of two egg whites, two tablespoons of sugar. brown and serve warm with the following: cream sauce: cream one table- spoon butter with four tablespoons powdered sugar; dissolve one round ing tablespoon flour in a little cold water, add to one cup boiling water and cook until thick, then pour gradually over butter and sugar, beat- ing until well mixed. flavor with vanilla or lemon, and serve. miss haller fell. plum pudding.—three and one-half cups flour, one teaspoon eagle thistle soda sifted in flour, one cup fresh suet picked fine in flour, one-half teaspoon each of ground cloves, cinnamon and nutmeg, one cup raisins, one of currants, one-half cup citron, one cup dark baking molasses, one cup buttermilk. steam three hours and serve with sauce. * * * - cinnamon loaf.-two and one-half cups flour, one and one-fourth cups sugar, one and one-fourth cups sweet milk, one tablespoon butter one egg, one teaspoon baking powder. bake in square pan. when taken from the oven rub with butter and dust over with pulverized sugar and ground cinnamon. without the cinnamon and sugar this makes nice cake to serve hot with sauce. miss mollie collins. soft ginger bread.—one-half cup sugar, one cup molasses, one- half cup butter, one teaspoon each of ginger, cinnamon and cloves, two teaspoons of eagle thistle soda dissolved in one cup boiling water, two and one-half cups flour, two well beaten eggs added the last thing before baking. fine served hot with spice sauce. mrs. k. c. starriff. ginger pudding.—one cup black molasses, one cup sour cream or buttermilk, one small cup butter, three eggs, three cups flour, one teaspoon cloves, one teaspoon cinnamon, one teaspoon ginger, one tea- spoon eagle thistle soda dissolved in a little hot water. bake in a moderate oven. mrs. e. l. greever, tazewell, va. virginia pudding.—one cup suet, one cup sugar, one cup milk, three cups flour, two cups raisins, one cup currants, two eggs, one- half teaspoon salt, one teaspoon cinnamon, one teaspoon baking pow- der. chop suet fine, wash and dry currants. beat suet, sugar and yolks of eggs until light; add milk and flour, beat until smooth, then add spice, salt, and whites of eggs well beaten, then the baking powder; mix well and add fruit, well floured; turn into a mould and boil continuously in a double boiler for three hours. serve with any preferred sauce. figs and dates may be used in place of other fruits. mrs. alice o. atkins. nut pudding.—one cup of molasses, one cup of sweet milk, one cup of chopped suet, one teaspoon of salt, one teaspoon of soda, one snowflake's popularity proves its merits. ===== preface “we may live without poetry, music and art; - we may live without conscience and live without heart; we may live without friends, we may live without books; but civilized man cannot live without cooks.” possibly the best cook book for any individual is one she has prepared for herself by years of experiments. next to that is one prepared and tested by competent cooks, and then written in such plain language that every one can understand it. just such a book we claim this to be. its reci- pes have been tested by long and familiar use, and its authors believe that its merits will be gratefully acknowledged by all who use it. with this faith it is respectfully commended to the public by the woman’s missionary society, liberty chapel. pianos talking machines we aim to conduct our business by progressive methods which result in better service to our customers and more business for us r.w. kirkpatrick teleph day “p” night motor equipment ripley, ohio furniture dealer funeral director sidwell bros. f. l. o. r. i. st have complete assortment and moderate prices at all times telephone r ripley, ohio soups beef soup this is nicer if you take two kinds of meat in- stead of one, such as a cent beef bone and a or cent veal bone. put into pot together and cover with cold water; boil until meat is tender. take out, skim off most of fat; add enough boiling water to make quantity needed. then add half head of cabbage, two or three onions, a carrot, two turnips, all cut up fine; also a sprig of parsely or celery. pepper and salt to taste. mrs. peter hay, dubuque, iowa. vegetable soup take a good fat soup bone or piece of boiling beef. put on to boil in cold water. add a handful of salt, tablespoonful of rice, one of barley. take one turnip, two potatoes, small piece of cabbage, very little carrot, half an onion. chop all very fine, putting in first the cabbage, carrot and turnip, as they require more cooking than the potato and the onion. last of all, add half a teacup of tomatoes and sprig of parsley, chopped fine. let boil until all vegetables are tender. add salt and pepper to taste. mrs. j. w. done, little rock, arkansas. bean soup one pint white beans, soaked over night, cooked in enough water to have quart of soup when done. season with bacon size of teacup, a can tomatoes, muslin bag and boil in the vinegar, but do not leave them in the pickle, as they discolor the melon. put in a jar, having them fully covered with the syrup. the last morning the syrup is heated, scald the pickle also. - mrs. w. h. snedaker, tranquility, ohio. pre pared mustard put tablespoons ful of ground mustard in a bowl. add sufficient water to make thick paste; rub smooth. add /ø cup of vinegar, tablespoon- ful of sugar, a pinch of salt on the beaten yolks of eggs. place the bowl in boiling water and stir the mixture until it thickens, then add butter the size of an egg. - mrs. fannie johnson, ripley, ohio cucumber catsup grate large cucumbers and put in a sieve or colan- der, with a small handful of salt, to drain or hours, or over night. then squeeze through a cloth all the juice you can get out. pour over the cucum- bers a quantity of vinegar equal to the amount of juice drained there from, after which throw away the juice. season with horseradish, salt, pepper and spice. put in glass cans. mrs. w. h. snedaker, tranquility, ohio. sweet cucumber mangoes take medium sized cucumbers, let them be in salt water days, then in fresh water hours. open them lenghtwise and take out the seeds. place them in a preserving kettle with alternate layers of grapeleaves, sprinkling a teaspoonful of alum over - – – in flour quite slowly until quite thick. when cool enough not to scald the yeast, add yeast cake, or the cup of soft yeast, not salt, cover and let rise until morning in a warm place. in the morning add salt. a tablespoonful of butter or lard makes it very tender and nice, and a little sugar improves the taste for some, but only a little, about a tablespoon- ful to or loaves. now mold it, not stiff, but until it is smooth. let it rise again until light, then mold into loaves, adding only enough flour so it will not stick. put it into the well greased tins, let rise again and bake until a broom splint will come out clean. turn right side up on a clean towel. take a lump of fresh butter in a clean cloth, grease the crust well while the bread is hot. when cool, wrap in a bread cloth and put in the bread can or box. this never fails if it is kept warm and not molded too stiff, quart of wetting for loaves. miss flava milligan, sheridan, indiana. salt rising bread stir enough white corn meal into / pint boiling sweet milk to form a thick batter. do this at noon or supper time. keep in a warm place until next morning. then make a thin batter of flour and warm water (or fresh milk); add your corn meal batter. the whole need not be more than a quart bowl half full. keep warm until light or the bowl is full. for loaves, take quart warm milk, add yeast, salt and flour to knead well. do not make too stiff. mrs. phebe geeslin, ripley, ohio. – – potato doughnuts one and one-half cups of mashed potatoes, eggs, beaten together, % cups of sugar, cup of sweet milk, lump of butter or lard size of a walnut, % level teaspoons ful of baking powder. flavor to taste. six cups of flour or flour to make stiff enough to roll. have lard hot before beginning to fry. you can use cup of sour milk and teaspoonful of soda instead of using the sweet milk and baking powder. mattie m. bennett, ripley, ohio. marguerites boil a cup of granulated sugar with a quarter of a cup of water until it begins to thread, pour it slowly over the beaten white of an egg, stir in a cup of chopped nuts, and spread on thin crackers, this rule will make several dozen which will keep for weeks. mrs. essie g. wilson. waffles sift cups flour, teaspoons ful baking powder and teaspoonful salt together; add % cups milk to yolks of eggs. mix thoroughly and add to dry ingredients tablespoonful melted shortening and mix in beaten whites of eggs. serve hot with maple syrup. mrs. ruby paeltz. cookies two cups of sugar, cup of lard, cup of butter- milk, even teaspoonsful soda. make very soft. mrs. mary edwards, russellville, ohio. –