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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
2% Guarts of Flour and 1 Tablespoon of Salt sifted together.
*3 Quart of New Milk scalded and cooled.
1 Yeast Cake dissolved in 33 Cup of Tepid Water.
Add 1 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 15 minutes and continue for nearly an hour.
If desired, nuts and raisins may be added at second knead-
ing, and 1/3 Rye or Graham may be used in place of all White
Flour.
MARY G. H. FULLERTON.
YEAST ROLLS
1 Cup of Milk—Scald and Cool.
1 Yeast Cake dissolved in warm water.
4 Tablespoons of Melted Butter or Lard.
2 Tablespoons of Sugar.
1 Teaspoon of Salt.
4 Cups of Flour–add a little at a time.
Let rise 2 hours in a warm place. Make into rolls and let rise
% hour, then bake in a quick oven about 20 minutes.
MRS. HADLEY H. KUHN.



10
GRAHAM MUFFINS
1 Cup of Graham Meal. 1 Teaspoon of Cream of Tar-
34 Cup of Flour. tar.
1 Teaspoon of Soda. A little Salt.
1 Egg.
Shortening the size of an Egg.
1 Cup of Sour Milk.
ANNE M. PARSONS.
CHEESE BISCUITS
2 Cups of sifted Flour.
4 Teaspoons of Baking Powder.
1 Teaspoon of Salt.
Sift these ingredients twice and work in 2 Tablespoons of
Shortening and 4% of a pound or 1 Cup of Grated Cheese. Add 1
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
1 Quart of Sweet Milk scald- A little Salt.
ed. 2 Yeast Cakes dissolved in a
3 Tablespoons of Sugar. small amount of Water.
2 Tablespoons of Melted But- 5 Shredded. Wheat Biscuits
ter. rolled fine.
Flour to knead and raise over night.
RENA. CROWELL.
ºf SPOON BREAD
1 Quart of Scalded Milk. 2 Tablespoons of Melted But-
1/2 Cup of Corn Meal. ter.
3%. Teaspoon of Baking Pow- 1 Teaspoon of Salt.
der. 1 Teaspoon of Sugar.
3 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 35 minutes in buttered casserole at 450
degrees F.
GLADYS S. FARNHAM.



14
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, 2 Cups
of White Beans, which have been previously soaked over night
in Soft Water. Add 1 Large White Cabbage, 12 slices of streaky
Bacon and 1 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
3 Potatoes. 1 Teaspoon of Salt.
1 Pint of Milk. 1 Tablespoon of Butter.
1 Teaspoon of Chopped 1 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
1 Medium size Can of Toma- 1 Quart of Milk.
to. 14 Cup of Flour.
1/3 of a Small Onion. 4 Tablespoons of Butter.
1 Tablespoon of Sugar. *4 Teaspoon of Salt.
14 Teaspoon of Soda.



15
Cook together Tomato, Onion and Sugar for 15 minutes.
Strain, then add Soda. Make Cream Sauce by melting Butter and
thoroughly mixing Flour with it, then add Milk, 4% 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, 3 Cooked Potatoes and from 4 to 6
Cooked Onions; both may be cold “leftovers.”
Have ready 1 Quart of Milk thickened with 4 Tablespoons of
Flour, rubbed into 4 Tablespoons of Softened Butter and sea-
soned with 1% Teaspoons of Salt and 1% 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
2 Pounds of Shoulder of 2 Quarts of Cold Water.
Lamb 1 Minced Onion.
*A Cup of Barley. 1 Cup of Diced Carrot.
Salt and Pepper to taste.
Cook the Lamb and Barley in the Water for 2 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 2 Quarts. Remove the Meat and serve from a separate
dish.
MRS. ZINA ORNE.



25
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. 420



44
SPAGHETTI A L’ITALIAN
1 lb. Spaghetti. 1 Can of Tomatoes.
1% lb. grated Parmesan % lb. of Bacon.
Cheese.
1 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
1 Cup scalded Milk. 1 Tablespoon of Butter.
1 Cup of Soft Bread Crumbs. 1/2 Teaspoon of Salt.
14 lb. of Mild Cheese cut in 3 Egg Yolks.
small pieces.
3 Egg Whites.
Mix the first 5 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
4% Cup of Milk. 2 Tablespoons of Grated
1 Tablespoon of Flour. Cheese.
1 Tablespoon of Butter. Salt and Pepper.
2 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 2 Eggs, beaten, and turn into a buttered dish and
bake brown.
NELLIE B. PITCHER.



63
BIRTHDAY CAKE
Whites of Four Eggs 2 Tea-spoons of Cream of Tarter
2 Cups of Sugar 1 Tea-spoon of Soda
1 Cup of Butter 3% Cups of Flour
1 Cup of Sweet Milk 1 Cup of Chopped Citron
Juice and Grated Rind of 1 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
2 Cups of Powdered Sugar 2 Teaspoons of Melted Butter
1 Table-spoon Lemon Juice
Add enough Cream or Milk to spread smoothly.
MRS. GEORGE W. SINGER.
YELLOW DELICATE CARE
14 Cups of Sugar 1 Tea-spoon of Vanilla
* Cup of Butter 1 Tea-spoon Lemon
2-3 Cup of Sweet Milk Pinch of Salt
2 Cups of Pastry Flour 3 Eggs
2 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 40 or 45
minutes. This Cake took the $50.00 prize at the Boston Herald
Cooking School.
MRS. KENDALL M. DUNEAR.



93
BEST YET CANDY
1 Cup of White Sugar 1 Cup of Thin Cream
1 Cup of Brown Sugar 1-8 Pound of Butter
* Cup of Karo Syrup º Cup of Nut meats
Boil to a soft ball, or 234°. Beat until it thickens, flavor and
add the Nut meats.
INA A. SMITH.
BUTTER BISCUITS
2% Cups of Flour 4 Tablespoons of Butter
2 Teaspoons of Sugar 1 Egg
3%. Teaspoons Baking Powder % Cup of Milk
12 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 4
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 (450°) for 15 minutes.
RACHEL HODGDON.
Compliments
of
N E W A G E N
I N N