PENNY MITE
C00K BOOK
1921
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
.5


TABLE OF CONTENTS
Page
9
...... 14
........ 39
36
31
23
163
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
46
48
54
61
64
67
72
170
75
81
83
93
.183
..106
95
.105
.108
.116
.121
7


TABLE OF CONTENTS—Continued
Puddings
Pudding Sauces
Salads
Sandwiches
Serving, Rules for
Sick-Room Diet
Soups
Tables for Measuring and Cooking
Vegetables
.126
.135,
.137
..146
............175
.166
.150)
.179
.155
8


COOK BOOK
11
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 1 teaspoon each of cocoa and sugar.
RECEPTION COCOA. Is made by method 1, and the addition
of 1/2 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 1 cup milk, 1 tablespoon sugar, and a speck salt in double
boiler. Flake 1/2 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 14 square chocolate and 1 tea -
spoon sugar.
RECEPTION CHOCOLATE. Is made by adding 1/2 teaspoon
cornstarch mixed with the sugar, and added to milk. M. J. D.
ICED CHOCOLATE
Make a sirup by mixing 1 pound of chocolate, flaked and melted,
pound sugar and 1 pint of water. Bring to boil and when cool add
a few drops of vanilla. Keep in cool place. Use 3 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 2 cups water and 2 cups sugar; stir until sugar is dissolved ;
hoil 5 minutes, bottle and put in ice box.
Lemon Sirup
Mix 1 cup sugar sirup and 1 cup strained lemon juice, bottle
and keep in refrigerator. For lemonade dilute with 6 parts ice-water
to 1 part lemon sirup, and garnish with thin slices of lemon or
orange, Maraschino cherries or mint.


16
PENNY MITE
Graham Bread
3 cups sour milk, 11/2 teaspoons soda dissolved in a little hot
water, 1 egg, scant cup sugar, 1 tablespoon of lard. Use 13
flour and 23 graham flour to make medium stiff batter. Bake
in bread tin 1 hour.
Mrs. Wm. H. Cowlin
Nut Bread
21/2 cups white flour, 21/2 teaspoons baking powder, 1/2 cup sugar,
34 cup nut meats (pecans or walnuts) chopped rather fine, 1/2 tea -
spoon salt, 1 egg beaten light, 1 cup milk, sift flour 3 or 4 times.
Leonie E. Kennedy
Nut Bread
4 cups flour, 4 teaspoons baking powder, 1 teaspoon salt, 1 cup
sugar, 1 cup nut meats, broken coarsely, 1 egg beaten, 21/2 cups milk.
Put in buttered tins and let raise 20 minutes. Bake 30 minutes.
Mrs, C. P. Barnes. Jessie Jewett Pfeiffer.
Nut Bread
2 cups sweet milk, 1 cup sugar, 4 cups sifted flour, 1 cup walnut
meats, 1 egg, 4 teaspoons baking powder, 1 teaspoon salt. Mix an
let raise 20 minutes. Bake 30 minutes. Makes 2 loaves.
Mrs. A. S. Wright.
Corn Bread
2 cups sweet milk, 1 cup sour milk, 2 cups Indian meal, 1 cup
flour, 1 cup molasses, 1 large teaspoon soda, 1/2 cup raisins, pinch of
salt. Steam 2 hours if in a large basin or 1 hour if in small tins.
Bake 15 minutes.
Mrs. Geo. Moore.
Corn Bread
1/2 cup flour, 1/2 cup corn flour, 1 teaspoon baking pow-
der, 1 teaspoon sugar, 1 small teaspoon salt, mix all together while
dry, add 1/2 cup milk, 1 well beaten egg and last 1 small lump
of butter. Bake 20 minutes.
Mrs. R. C. Wright.
Johnny Cake
2 eggs well beaten with 3 tablespoons of sugar, into this stir
1 cup sour milk and 1 tablespoon of melted butter with 1 heaping


COOK BOOK
17
teaspoon of soda dissolved in milk or use 1/2 cup sour milk and 1/2
cup sour cream with the soda. Stir in 1 cup cornmeal and 1/2 cup
flour. Pour into buttered tins in thin layer and bake in moderate
Mrs. Elizabeth J. Bunker.
oven.
Corn Bread or Johnny Cake
2 cups corn
rnmeal, 1/2 cup flour, 2 cups sour milk, 1 teaspoon soda,
scant 1/2 teaspoon salt, 1 teaspoon sugar, 1 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
2 cups sour milk, 1 teaspoon soda dissolved in hot water, 1/2 cup
sugar, 1 tablespoon lard, salt, 2 scant cups flour, 1 heaping cup corn-
meal.
Mrs. Wm. H. Cowlin.
Raised Biscuits
34 cup sugar beaten with 2 eggs, 21/2 cups milk, 1 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
1 quart flour, 1 cup sour milk, 1 cup sour cream, 1 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
1 quart flour, 3 teaspoons baking powder, salt, 1/2 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
21
Coffee Cake
1 compressed yeast cake, 14 teaspoon salt, 14 teaspoon sugar,
1/2 cup warm water. Make a sponge of warm water and about 2
quarts flour; when raised, add 1 or 2 eggs, 2 tablespoons sugar, cin-
namon, salt, 1/2 cup butter and lard; mix well but not too stiff; add
another 14 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.


22
PENNY MITE

207
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.


24
PENNY MITE
Bride's Cake
1/2 cup butter, 11/2 cups sugar, 1/2 cup milk, whites of 6 eggs, 3
teaspoons baking powder, 14 teaspoon cream of tartar, 1/2 teaspoon
almond extract. Mix like butter cakes. Bake 45 minutes in deep
narrow pans. Cover with white frosting. Jessie Jewett Pfeiffer,
Buttermilk Cake
1 cup buttermilk, 1 heaping cup brown sugar, butter size of an
egg, 1 teaspoon cinnamon, 1 teaspoon cloves, large 12 teaspoon soda,
2 cups flour, 1 cup raisins.
Harriet Whitworth.
Butter Sponge Cake
3 eggs, 3 tablespoons melted butter, 3 tablespoons milk, 1 cup
tour, 1 teaspoon baking powder, 1 cup sugar and a little salt; flavor
to taste.
Mrs. A. W. Wagner.
Chocolate Potato Cake
34 cup butter, 11/2 cups sugar, 4 eggs (yolks used first), 1/2 cup
sweet milk, 1 cup almonds (blanched and chopped), 142 cups flour,
2 teaspoons baking powder, 1 cup cold boiled potatoes (grated), 1
teaspoon each of cloves and cinnamon, 1 square melted Baker's
chocolate. Beat whites of eggs stiff and add last.
Mrs. J. A. Dufield Mrs. C. Wandrack.
Coffee Cake
1 cup shortening, 1 cup sugar, 2 eggs, 1 cup coffee, 1 cup cooking
molasses, 1 cup chopped raisins, 1 teaspoon each of cloves, cinnamon,
allspice and nutmeg, 1 teaspoon soda, flour enough to make stiff
hatter.
Mrs. L. B. Compton.
Coffee Cake
1 cup brown sugar,
1 cup molasses, 1/2 cup butter, 1 cup coffee, 1
egg or yolks of 2, 4 even cups flour, heaping teaspoon soda in flour,
1 tablespoon cinnamon, 1 teaspoon cloves; use fruit if you like and
hake 1 hour.
Mrs. D. F. Coakley.
Coffee Cake
Cream 1 cup sugar, 1 cup flour, 2 tablespoons shortening (take
out some for top of cake, add cinnamon); 1 egg, 1 cup milk, 1/2 tea-


-28
PENNY MITE
Orange Cake
1 cup sugar, 1/2 cup butter, 3 eggs (white and yolks beaten sep-
arately), 1/2 teaspoon salt, grated rind 1 orange, 1/2 cup strained
orange juice, 11/2 cups sifted flour, 11/2 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
1 cup white sugar, 4 tablespoons melted butter, 2 eggs, 1 cup
prunes, 1/2 cup prune juice, 21/2 cups flour, 1 teaspoon baking powder,
i teaspoon soda in little sour milk, 1/2 teaspoon cinnamon, allspice,
cloves and nutmeg.
Mrs. Anna Lounsbury.
Rolled Jelly Cake
3 eggs, 1 teacup fine sugar, 1 teacup flour; beat yolks until light
then add sugar, then 2 tablespoons cold water, a pinch of salt; lastly
stir in flour in which place 1 heaping teaspoon baking powder. Bake
and spread with jelly and roll while hot. Mrs. F. A. Walters.
Sour Cream Cake
1 cup sour cream, 1/2 cup sour milk, 3 eggs, 12 cup butterine, 11/2
cups sugar, 1 teaspoon soda, 1 teaspoon salt, 2 teaspoons vanilla,
3 cups flour. Bake in gem pans.
Mrs. L. J. Young.
Spice Cake
11/2 cups brown sugar, 1 scant cup butter, 34 cup sour milk, 2
eggs, 1 teaspoon soda in the milk, a little salt, 1 teaspoon vanilla, 1/2
teaspoon cloves, 1 teaspoon nutmeg, 2 teaspoons cinnamon, 1 cup
each of chopped nuts, raisins and currants; 3 cups flour mixed with
fruit.
Mrs. A. J. Murphy.
Spice Cake
1
cup molasses, 1 cup sugar, 2/3 cup butter, 1 cup sour
milk, 1 teaspoon nutmeg, 12 teaspoon cinnamon, 1 teaspoon cloves,
1 teaspoon soda, 3 eggs, 1 small cup seeded raisins, 1/2 cup chopped
nu salt and flour.
Mrs. A. J. Olson.


80
PENNY MITE
Sunshine Cake
6 fresh eggs, 144 cups sugar, pinch of salt, 1 cup flour, 1/2 tea-
spoon cream of tartar, 1/2 teaspoon almond or vanilla. Beat yolks
and whites separately. Add salt to whites; boil sugar with 5 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
12 cup butter, 1 cup sugar, 1/2 cup sweet milk, 1/4 cup cornstarch,
112 cups flour, 2 eggs, 1 teaspoon baking powder, 1 teaspoon lemon
extract.
Mrs. E, G. Griebel.
White Cake
11/2 cups flour, 1 cup sugar, 1/2 cup butter, 12 cup sweet milk,
whites of 3 eggs, 1 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
11/2 cups sugar, 12 cup butter, cream well; 1 cup sweet milk;
21/2 cups Swansdown flour, 2 teaspoons baking powder; whites of 6
eggs beaten stiff; fold in lightly; 1 teaspoon flavoring:
Lena Hinderleider.
White Cake
11/2 cups sugar, 1/2 cup butter, 1 cup sweet milk, 27/2 cups flour,
3 teaspoons baking powder, 4 egg whites beaten stiff. Any flavoring
desired.
Mrs. B. C. Young.
White Fig Cake
10 eggs,
2 cups powdered sugar, 1 cip butter, 1 cup sweet cream,
I cups flour, 11/2 teaspoons soda, 4 teaspoons cream of tartar (or 5
teaspoons baking powder), 2 pounds almonds, chopped; 1 pound
citron eut fine; 1 pound figs, chopped; 1 pound grated cocoannt, 2
tablespoons rose water, 1 teaspoon lemon extract; bake carefully
in moderate oven until it is thoroughly done. Mrs. A. B, Pratt,


COOK BOOK
35
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. 2 squares chocolate, 1 cup sugar, 1 tablespoon
flour, 13 cap milk, few grains salt, 2 tablespoons butter, 14
teaspoon vanilla. Melt chocolate over hot water, add sugar, flour
and salt mixed together. When smooth add milk slowly. Cook until
it threads 1 inch long. Add butter and vanilla, cool and beat until
right consistency. Pour over marshmallows. Mrs. B. C. Young.
Orange Cake
1 cup sugar, 1/2 cup butter, 42 cup milk, 2 cups flour, 4 eggs,
leave out whites of 2 for frosting, 1 teaspoon cream of tartar, 12
teaspoon soda. Grate rind of 1 large orange into cake batter; bake
in layers. Beat whites of 2 eggs and thicken with sugar, add juice
of orange and spread between layers.
Clara F. Floyd.
Spice Layer Cake
2 cups sugar, 1 cup sour milk, 12 cup butter, 2 eggs, 142 teaspoons
cinnamon, 42 teaspoon each of cloves, allspice and nutmeg; 1 teaspoon
soda, little salt, 2 cups flour. Bake in layers. Make an icing of
pulverized sugar and water and spread between layers.
Mrs. E. G. Griebel.
White Layer Cake
1.1/2 cups sugar, 1/2 cup butter, 1/2 cup milk, 2 cups flour, 2 tea-
spoons baking powder, 1 teaspoon extract; add last the whites of 6
well wnipped eggs.
Penny Mite,


FILLINGS
Apple Filling
Béat well together 1 grated apple, 1 cup sugar, juice of 1 lemon;
cook until it thickens and spread between layers.
Mrs. Clara Sherman.
Boiled Icing
1 cup sugar, 3 tablespoons water, 1 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 30 seconds; add extract before
spreading on cake.
Mrs. George Lemmers.
Caramel Filling
1
1
cup
brown
sugar, cup
white
sugar, 1/3 cup water, 18
teaspoon cream of tartar, 2 egg whites, pinch of salt, 1 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 11/2 squares chocolate; add butter size of walnut; add 4
tablespoons coffee and Confectioner's sugar to thicken.
Mrs. Ethel Mason.
Chocolate Icing
1 cup granulated sugar, 5 tablespoons milk, 2 tablespoons shaved
chocolate or cocoa, butter size of walnut and pinch of salt. Boil
about 2 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
2 sqnares chocolate, melted; 1/2 cup of any jelly; add Confec-
tioner's sugar to make required thickness. Mrs. Will Cooney.
36


38
PENNY MITE
Fig Filling
1 pound figs put through food chopper, 1 cup sugar, 1 cup nuts,
1 cup water, vanilla extract, Cook until thick and beat until cool,
Mrs, J. J, Stafford.
Lemon Filling
1 cup sugar, yolk of 1 egg, grated rind and juice of 1 lemon, 1
tablespoon water, 1 teaspoon four. Use white for frosting.
Harriet Whitworth,
Minnehaha Filling
4 tablespoons water, 1 cup granulated sugar; boil until it threads;
add 1 teaspoon vanilla and pour over stiflly beaten white of 1 egg ;
stir in 12 cup each chopped nut meats and raisins.
Mildred W. Bowers,
Orange Filling
1 cup orange juice, juice 1 lemon, 2/3 cup sugar, 1 egg,
4 tablespoons cornstarch, 1 tablespoon butter. Cook in double
boiler and cool before adding butter,
Mrs. B. A. Pratt.
Orange Filling
To 1/2 cup sugar, add 2 tablespoons flour, little grated orange
rind, 14 cup orange juice, 2 teaspoons lemon juice, 1 teaspoon
butter and 1 beaten egg. Cook in double boiler, stirring constantly
until thick. Cool before spreading on cake, Mildred W. Bowers,


42
PENNY MITE
Chicken and Oysters
1 cup cooked chicken, cut fine; 18 large oysters, 2 tablespoons
finely chopped celery, 3 level tablespoons butter, 3 level tablespoons
flour, 1/4 cups milk, salt, pepper, 2 hard boiled eggs, 1 teaspoon
finely chopped parsley and 1 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 15 minutes.
Will serve 4 or 5 persons.
Estelle C. Austin.
Creamed Chicken and Peas
Melt 4 tablespoons butter; add 5 tablespoons flour, mixed with
14 teaspoon salt and 1 teaspoon pepper. Pour on gradually 134 cups
milk. When sauce thickens, add 11/2 cups cold boiled fowl, cut in
dice and 2/3 cup canned peas drained and rinsed.
Penny Mite.
Clams on Toast
20 clams chopped fine, 1 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 8 minutes, stir-
ring constantly. Add tobasco sauce, salt and pepper. Pour over
hot slices toast.
Mrs. B. C. Young.
Egg Toast
Melt 1 tablespoon butter, add 1 tablespoon flour mixed with 1/2
teaspoon salt and 18 teaspoon pepper, and pour on gradually 1 cup
milk. Add whites of 3 hard boiled eggs, finely chopped. Pour over
4 slices toasted bread and sprinkle the top with yolks of 3 hard-boiled
eggs forced through a potato ricer or strainer. Harriet Whitworth.
Eggs With Green Peppers
2 tablespoons butter, 1 tablespoon tomato catsup, 4 finely mincel
green peppers, 6 eggs, beaten with 14 cup cream, 2 tablespoons
grated cheese. Cook all ingredients except eggs and cream 2 minutes,
then add eggs and stir until thick. Serve on toast.
Mrs. C. F. Baccus.


COOK BOOK
43
English Monkey
Soak 1 cup stale bread crumbs 15 minutes in milk. Melt i
tablespoon butter, add 1/2 cup soft mild cheese, cut in small pieces.
When melted, add soaked crumbs, egg slightly beaten and seasoning.
Cook 3 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 2 tablespoons butter, 2 tablespoons tomato catsup, 3
tablespoons currant jelly and 1 tablespoon vinegar; add salt and
when hot, 1 tablespoon sweet red pepper minced fine. When this is
boiling put in meat and serve.
Kate Bennett.
Lobster a la Newburg
Melt 2 tablespoons butter and add 1 large can lobster cut in
small pieces. Heat thoroughly; add 1/2 teaspoon salt, a little pepper,
2 tablespoons flour mixed with enough water to thin; 2 well beaten
eggs and 2 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 1 lobster, cut
into dice, yolks of 3 eggs, 1 cup cream, a wine glass sherry, 1 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 3 hard-boiled eggs, and season with 1/2 teaspoon
salt, 1/2 teaspoon mixed mustard, and 1 teaspoon paprika. Add 1
cup chopped, cooked mutton and 1/2 cup cream. Put into a hot blazer,
and when thoroughly heated add 2 tablespoons sherry wine.
on toast.
Penny Mite.


COOK BOOK
49
Cream Dates
Put white of 1 egg in bowl; add 1 tablespoon cold water, 1 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 14 pound chocolate in bowl; set in pan of boiling water
until melted; add 4 tablespoons boiling water, 3 tablespoons con-
fectioner's sugar, and white of 1 egg; beat all together until smooth.
Stone 1 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,
1
Chocolate Fudge
2 squares chocolate, 12 cup milk, 2 cups sugar, 13 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
2 cups sugar, 1 cup milk, 3 tablespoons butter, 1 teaspoon vanilla,
10 marshmallows, 2 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
2 cups granulated sugar, 1 tablespoon butter, 1 cup cream, 14
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
53
Stuffed Dates
Pit dates without breaking too much and fill with nut meats
and roll in powdered sugar,
Mrs. T. B. Owens.
Taffy
1 cup granulated sugar, 42 cup sirup, butter size of hickory nut,.
3 tablespoons water, 1 tablespoon vinegar; boil until it hardens in
cold water. Add pinch of soda and 1 teaspoon vanilla. Pull rapidly
when cool enough to handle.
Mrs. Byrde Pfeiffer,
Walnut Fudge
2 cups sugar, 1 cup milk, 2 squares chocolate, butter size of egg.
Boil until it forms soft ball in cold water; take from fire; add 1 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 2 tablespoons butter in sauce pan and when' melted add 13
cup molasses, and 1 cup sugar; stir until sugar is dissolved and
let boil until mixture is brittle when tried in cold water. When
1early cooked, it should be stirred constantly; add 1/2 cup chopped
walnut meats, sprinkled with salt. Turn into buttered 7 inch square
pan, cool slightly and mark in squares. Josephine Wainwright. .
.


COOK BOOK
57
cinnamon. Mix soft and bake in quick oven.
Mrs. J. A. Dufield.
Ginger Drop Cookies
1 cup sugar, 1 cup molasses, 1 cup lard, 2 eggs, 34 cup boiling
water; 1 teaspoon soda, 1 teaspoon ginger, 4 cups flour, salt.
Mrs. W. E. Kennedy.
Ginger Cake
1 cup Orleans baking molasses, 3 tablespoons melted lard, 2
teaspoons ginger, 1/2 teaspoon cloves, 21/2 cups flour, 1 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
1/2 cup molasses, 1/2 cup sugar, 1/3 cup butter, 1/3 cup sweet milk,
1 egg, 1 teaspoon soda in molasses, 1 teaspoon ginger, salt, cinnamon,
2 cups flour. Bake in shallow pan.
Mrs. Arch Hill.
Soft Ginger Bread
1 cup sugar, 1 cup butter, 1 cup sweet milk, 1 cup molasses, 31/2
cups sifted flour, 1 tablespoon ginger, 1 tablespoon soda.
minutes in good oven.
Mrs. J. V. Egelston.
Ginger Bread
2 cups New Orleans molasses, 1/2 cup shortening or lard, 23
cup boiling water, in which dissolve 2 teaspoons soda, 1 tea-
spoon cinnamon, 2 teaspoons ginger. Stir with flour until thick and
bake in dripping pan.
Mrs. C. S. Northrop.
Hermits
11/2 cups brown sugar, 1 full cup butter, 1 cup sour milk, 1 tea-
spoon soda in milk, 1 cup chopped seedless raisins, spices and ginger
to taste, 3 eggs beaten separately. Mix as soft as can be rolled.
Mrs. L. B. Compton.


58
PENNY MITE
Hermits
1
2
cups
brown
sugar, cup butter (or butter and lard), 23,
cup sour cream, 1/3 cup nuts, chopped, 1/2 cup chopped raisins,
1 teaspoon soda, 14 teaspoon nutmeg, 12 teaspoon cinnamon, 14 tea-
spoon cloves, 1 egg; flour to roll soft as can be handled; don't have
oven too hot.
Mildred W. Bowers.
Oatmeal Cookies
11/2 cups brown sugar, 1 cup butter (cream); 2 eggs, well beaten,
34 cup sweet milk, 1 teaspoon soda dissolved in milk, 2 cups oat
meal, 2 cups white flour, 1 cup raisins, 1 teaspoon cinnamon, 1/2 cup
nut meats, 1/2 teaspoon salt. Drop from spoon on buttered tin.
Lena Hinderleider.
Oatmeal Cookies
1 cup sugar, 34 cup shortening (butter and lard), 2 eggs, 1 cup
chopped raisins, 3 cups oatmeal, 112 cups flour, 1 level teaspoon cin-
namon, 1 level teaspoon soda in 1/2 cup hot water. Mix all together
and spread on 2 long tins. When baked cut in squares.
Mrs. C. H. Donnelly.
Oatmeal Cookies
1 cup sugar, 1/2 cup shortening, 2 eggs, 1/2 cup sour milk, 1 tea-
spoon soda, 1 teaspoon each nutmeg, vanilla and cinnamon, 12 cup
chopped nuts, 1 cup raisins, 2 cups flour, 2 cups oatmeal, pinch of
salt. 'Drop on buttered tins.
Mrs.' M. Haldeman.
Peanut Cookies
1 cup brown sugar, 1/2 cup melted butter, 1 beaten egg, 1/2 cup
sour milk, sift together. 1/2 teaspoon soda, 1/2 teaspoon salt and 2 cups
four, 1 teaspoon vanilla, 34 cup chopped peanut meats. Drop from
spoon and sprinkle top with 1/4 cup meats. Beulah H. Stewart.
Peanut Cookies
2 tablespoons butter, 14 cup sugar, 1 egg, 1 teaspoon baking
powder, 1/2 teaspoon salt, 1/2 cup flour, 2 tablespoons milk, 12 cup
finely chopped peanuts, 1/2 teaspoon lemon juice. Cream butter, add
sugar and egg well beaten. Mix and sift dry ingredients; add to


60
PENNY MITE
Sugar Cookies
1 cup butter, 2 cups sugar, 13 cup milk, 1/2 teaspoon soda,
2 eggs, flour and nutmeg. Bake in moderate oven.
Mrs. V, E. Jones and Maude E, Glazier.
White Cookies
2 eggs,
1 cup sugar, 1/2 cup butter, 1/2 cup lard, 6 tablespoons
sweet milk, 1 teaspoon soda, 2 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
1 cup butter, 2 cups sugar, 2 eggs, 1 cup sour milk, 3 teaspoons
cream of tartar, 2 teaspoons soda, flour enough to roll.
Josephine Wainwright.
White Cookies With Raisin Filling
1 cup sugar, 1/2 cup butter and lard mixed, 1 egg, 1/2 cup sweet
milk, 1 teaspoon soda dissolved in milk, 31/2 cups flour, 2 teaspoons
cream of tartar, flavoring.
Raisin Filling. 1 cup chopped raisins, 1/2 cup sugar, 1 tablespoon
flour, 1/2 cup water. Cook until thick. Date filling may be used.
Mrs, M. Haldeman,


COOK BOOK
63
Corn Fritters
Beat 2 eggs, add 1 cup sour milk, 2 cups canned corn, 1 teaspoon
melted butter, 1/2 teacup flour, 1/2 teaspoon soda, 1/2 teaspoon salt,
cracker crumbs rolled fine enough to thicken, fry like pancakes in
butter.
Mrs. A. J. Austin.


68
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 1 cup milk. Bake 20 minutes. Mrs. Elizabeth Davis.
Creamed Lobster
3 tablespoons butter, 2 tablespoons flour 1 pint cream, 1 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
1 cup codfish, 2 cups mashed potatoes, 1 egg, 1/2 teaspoon butter,
1/3 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 5 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
1 can salmon, 2 tablespoons butter, 1/2 cup bread crumbs, 3 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 1 hour.
Sauce: 1 cup sweet milk, 1 egg, 1 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 2 tablespoons butter, 1/2 cup bread crumbs, 2 well
beaten eggs; season with pepper, salt and parsley. Bake in loaf tin
over water.
Sauce: Heat 1/2 cup cream; add 1 tablespoon flour and 10 table-


GRIDDLE CAKES and WAFFLES
Griddle Cakes
2 cups flour sifted with 2 teaspoons baking powder and 3/4 tea-
spoon salt; 11/2 cups sweet milk, (or sour milk with 34 teaspoon soda);
1 egg beaten separately; 2 tablespoons melted butter.
Mrs. Margaret Meyer.
Breadcrumb Griddle Cakes
14/2 cups scalded milk, 11/2 cups stale bread crumbs, 72 cup flour,
2 tablespoons butter, 2 eggs, 12 teaspoon salt, 34, 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
2 cups buttermilk, 1 teaspoon soda, 2 eggs (yolks and whites
beaten), 1 cup cornmeal, 1 cup wheat flour, 1 teaspoon baking powder,
1 teaspoon salt, 1 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 2 eggs until light; add 2 cups sour milk, 1 level teaspoon
soda dissolved in little hot water; 1 level teaspoon salt, 34 cup Life
Grain, 3/4 cup flour, 1 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 1 quart warm water and 1 heaping tea-
spoon salt; stir in enough buckwheat flour to make thin batter; dis-
solve 1 yeast cake in water and add; cover and let rise overnight. In
the morning add 1 small teaspoon soda dissolved in 1/2 cup sweet milk.
If desired put in little cornmeal.
Mrs. M. Haldeman.
72


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 2 parts of crushed
ice to one of salt) and allowed to stand three hours.
Boston Cooking School Book.
Raspberry Ice
1 quart Red Raspberries, 1 quart water, juice of 2 lemons, 1
pound of sugar. Boil sugar and water for 5 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 12 oranges and pour a little boiling water
on the pulp to extract the juice from that; add the juice of 2 lemons,
the grated rind of 2 oranges, 11/2 pounds sugar and 1 quart water;
strain and freeze. When about 1/2 frozen add the beaten whites of 2
eggs.
Jane Donnelly.
75


COOK BOOK
79
water, 1 cup sugar, 1 cup walnut meats, 1 lemon, 1 tablespoon choco-
late, 1 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 3 parts, putting lemon flavor in
cne, orange and 1 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 5 eggs, 11/2 cups sugar, 1 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 9 eggs with 1 cup sugar, 1 cup grated almonds; add
10 grated lady fingers, then the whites of 9 eggs. Bake 34 hour in
Angel Food tin, cut in slices and serve with whipped cream.
Jane Donnelly.
Boston Whips
1 pint sweet cream beat light; sweeten very sweet. Whites of
3 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
1 pint whipped cream, 1/2 cup sugar, 1 cup candied cherries, 12
cup nuts, 1/4 teaspoon vanilla. In place of cherries and nuts you could
use 1 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
14 pound prunes cooked until tender and pressed through a sieve.
Mix with 1 cup sugar, a part of the prune water and let simmer until
thick. Beat whites of 3 eggs stiffly and gradually add prune mixture
and 1 tablespoon lemon juice. Beat until light and thick; pour in
buttered dish; set in pan of water and bake 20 minutes in slow oven.
Harriet Whitworth.


82
PENNY MITE
Macaroni and Cheese Sauce
Melt 1 tablespoon butter; stir into it 3 level tablespoons of flour;
iet boil up and add 11/2 to 2 cups sweet milk; 14 teaspoon salt (more if
desired); 1 cup grated or finely sliced cheese; cook until sauce is of
right consistency and pour over boiled macaroni in baking dish and
bake about 20 minutes. Add pepper if desired. Sue Cowlin.
Creamed Macaroni On Toast
Put 1 rounding tablespoon of butter and 1 tablespoon of flour
into a small sauce pan, mix over the fire until smooth. Add 1/2 pint
of cream or milk, stir until it boils, take from fire, add salt and pepper
and 4 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
12 package of cooked macaroni. Place layer in bottom of 2
buttered baking dish. Cover with oysters, season with salt and pepper,
dredge with flour and pour over one tablespoon of melted butter
and 1/2 cup oyster liquor. Repeat and cover top with buttered crumbs.
Bake 20 minutes in moderate oven.
Penny Mite.
Macaroni Stuffed Steak
Have a small flank steak split leaving one side intact. Chop i
small onion, 1 stalk celery, 1 green pepper and fry 5 minutes in ?
tablespoons butter. Add a can of tomatoes; salt and pepper. Cook
until mixture thickens then pour over 1/2 package of cooked macaroni.
Stuff steak with this and sew sides together, place in baking pan and
sear in hot oven. Add 1 cup of water and bake 1 hour in slow oven.
Penny Mite.


86
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, 1/2 cup soaked rice with onion juice, tiny cubes of par.
boiled carrots, pepper, salt and kitchen bouquet and cook 1/2 hour
longer (slowly). When rice is tender stir in great spoonful butter rol-
led in flour, boil. 2 minutes and serve. Mrs. H. H. Bosshard.
Baked Ham in Milk
1 slice ham, 11/2 inches thick, 1 pint milk, 6 medium sized potatoes:
Put ham in greased pan and add milk, slightly thickened; bake slowly
for about 2 hours. Add sliced raw potatoes, sprinkled with pepper
about 1/2 hour before ham is done. Add more milk if necessary.
Georgie Eckert.
Alice Bergen.
Deviled Ham Loaf
Take 2 tablespoons bread crumbs and mix them with 14 pound
deviled ham and 2 small cups milk, saving a portion to moisten ham.
Add 3 well beaten eggs and salt to taste; place mixture in buttered
bread pan and bake about 1 hour in moderate oven. Cut in slices
when cold.
Mrs. H. H. Bosshard.
Hamburg Steak
1 pound steak, 1 egg, 1 tablespoon flour, or cornstarch; add to
this 2 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
142 pounds hamburg, 1/4 pound salt pork, 2 cups crumbs moisten-
ed with 1/2 cup hot milk, and cooled; add 2 eggs, 1 small onion minced,
a pinch of ginger, 1 teaspoon salt, pepper; mix thoroughly, form into
square loaf and bake about 1 hour. Put little water in pan and bits
of butter on top before putting in the oven. Mrs. H. H. Bosshard.


COOK BOOK
91
Hungarian Goulash
Cut 1 pound round steak and 3 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 2 large onions and 3 potatoes diced;
cook until all is a golden brown. Carrots may be added if desired.
Mrs. Arch Hill.
Chili Con Carne
1 pound flank steak rolled in flour and fried, 1 pint cooked kid-
ney beans, 1 quart cooked and strained tomatoes, 1 teaspoon thyme,
2 cloves, garlic and 1 salt spoon red pepper. Stew. 1 hour.
Penny Mite.
Chop Suey
11/2 pounds pork or beef, 3 medium sized onions, 1 teaspoon mo-
lasses, 14 teaspoon pepper, 11/2 teaspoons flour, 1 bunch celery, 5
tablespoons Fuji sauce, 1/2 teaspoon salt, 1/2 cup soup or water. Put
1 teaspoon leaf lard in skillet. When hot put meat, a little Fuji sauce
and pepper into it and cook 3 minutes; add vegetables mixing
thoroughly. Cover again and cook 5 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 4 people.
Mrs. T. B. Owens.
Chop Suey
Chop 1 pound round steak, 1 bunch celery and 3 good sized
onions. Brown meat, then add celery and onions and brown some
more; add water and cook about 1 hour. Thicken gravy and add 2
tablespoons chop suey sauce. Serve with rice. Mrs. Laray Brown.
Dumplings
2 cups flour, 1/2 teaspoon salt, 2 teaspoons baking powder, 1 egg.
Vix with 1 small cup sweet milk and drop from a spoon and cook 10
minutes in liquor of meat without raising the cover.
Ida Blakeslee.


MEAT SAUCES
Celery Sauce
Clean and chop very fine 2 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
1 pint rich milk or cream, 1 level teaspoon salt and a dash of pepper.
Rub together 1 heaping tablespoon each of butter and flour, add beaten
volk of 1 egg and stir into milk; let simmer for 10 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 1 cup (or use 14
quantity dried leaves); add 14 cup sugar, and 1/2 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 1 pint stewed tomatoes, add 1 small chopped onion, sprig of
j.arsley, a bay leaf, blade of mace and salt and pepper to taste. While
they are simmering for 15 minutes, melt 3 level tablespoons butter
and rub into 1 tablespoon flour. Strain tomatoes through sieve; add
to flour and butter and boil until it thickens, stirring constantly.
Mildred W. Bowers.
Caper Sauce
Melt 1 cup butter in sauce-pan, stir in 2 tablespoons of flour,
then add 1 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.
93


COOK BOOK
99
Cranberry and Raisin Pie
1 cup cranberries, 1 cup sugar, 1/2 cup raisins, 1/2 cup water, 1
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. 6 eggs beaten well, 1 cup sugar,
21/2 cups milk; pour in tin and sprinkle top with grated nutmeg. Bake
in slow oven for 1/2 hour.
Mrs. L. J. Young.
Fig Pie
Put through grinder 1 pound cooked figs, 14 pound cooked prunes,
2 raw apples. Mix well, put in pie crust and add sugar, nutmeg and
pieces of butter and about 5 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 1 lemon, add 1 cup boiling water,
34 cup sugar, 1 cup seeded raisins, butter size of walnut and 2 table-
spoons flour mixed with little cold water. Boil all together and bake
lietween two crusts.
Mildred W. Bowers.
Lemon Cake Pie
1 cup sugar, 2 tablespoons flour, mixed together; butter size or
egg, yolks of 2 eggs, rind and juice of 1 lemon, 1 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 1 tablespoon cornstarch dissolved in it
little cold water, grated rind and juice of 1 lemon, 34 cup of sugar,
butter size of egg, 2 whole eggs and yolk of 1, using white for frosting
the top. Cook and pour in crust previously baked.
Harriet Whitworth.


COOK BOOK
101
Orange Pie
Juice and grated rind of 1 orange, 1 cup sugar, 1 tablespoon
cornstarch or flour, yolks of 2 eggs and white of 1, 1 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 1/2 cup sugar, 3 tablespoons flour, pinch of salt, add beaten
yolks of 2 eggs, then pour on gradually 11/4 cups scalded rich milk.
Cook in double boiler, stirring constantly until mixture thickens.
Cool, add 1/4 cup thin cream, 1 teaspoon vanilla and 4 mellow peaches,
peeled and thinly sliced. Chill on ice, turn into previously baked
pastry shell and spread with meringue of whites 2 eggs, 2 heaping
tablespoons powdered sugar, flavor with few drops almond extract.
Brown in oven and serve at once.
Estelle C. Austin.
Pieplant Pie
Chop fine 1 cup pieplant; beat yolks of 2 eggs and 1 cup sugar
very thoroughly, add 1 tablespoon flour and 2 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 2 dessertspoons of sugar, place on
pie when done and brown in oven. Mrs. Elizabeth J. Bunker.
Pieplant Pie
1 coffee cup chopped pieplant, 1 teacup sugar, yolk of 1 egg, 1
rounding tablespoon flour, a little salt. Bake in 1 crust. Put beaten
whites of 3 eggs and 3 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 1 cup sweet cream thickened
with 1 teaspoon cornstarch, the yolks 2 eggs well beaten, 1/3 cup sugar.
Bake in 1 crust as quickly as possible. Beat whites of 2 eggs and add
2 tablespoons of powdered sugar, spread on top and brown in oven.
Eat cold or hot as preferred.
Mrs. Arch Hill.


COOK BOOK
103
Rhubarb Pie
1 sçant cup sugar, 1 heaping cup rhubarb, cut fine; butter size
of an egg, 1 tablespoon flour, 2 eggs. Bake with 2 crusts.
Mrs, Theo. Davis.
Rhubarb and Raisin Pie
Line pie pan with plain paste and fill with 21/2 cups of rhubarb
cut in real small pieces. Sprinkle with 1 cup sugar and 2/3
cup of raisins, chopped coarsely. Spread upper crust loosely over
top, flute rim with fingers and bake 45 minutes in moderate oven.
Penny Mite.
Sour Cream Pie
1 cup raisins, chopped, 1 scant cup sugar, yolks of 2 eggs, 1 tea-
spoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon cloves, 1 tablespoon
vinegar, 12 teaspoon salt, 1 good cup sour cream; beaten white of
egg on top.
Leonie E. Kennedy.
Squash Pie
Steam and strain squash to make 2 cups. Beat 2 eggs, add 1/2 cup
sugar,
2 cups squash, 14 teaspoon salt, 1/2 teaspoon each of ginger and
cinnamon; then add 1 tablespoon flour and lastly add 1 cup milk
gradually; line pie plate with pastry and fill with above mixture.
Bake for 5 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
6 persons.
Estelle C. Austin.
Strawberry Pie
Wash, drain and hull sound strawberries; if large, cut them in
halves lengthwise. Mix 34 cup sugar and 1 tablespoon flour, add to 21/2
cups strawberries. Bake with 2 crusts in moderate oven.
Penny Mite.
Tomato Mince
8 pounds green tomatoes, chopped fine, 4 pounds light brown
sugar; boil tomatoes and sugar together 2 hours, then add 1 pound
raisins, 1 pound currants, 1 pint vinegar, 1 teaspoon cloves, 2 tea-
spoons cinnamon, 1 teaspoon nutmeg. Boil together 15 minutes and
Mrs. D. F. Coakley.
can.


104
PENNY MITE
Mince Meat
To 1 bowl of meat allow 3 bowls apples, 1 bowl currants, 1 bowl
raisins, 1/2 bowl suet; 1 teaspoon each of all kinds of spices and salt;
1 cup sugar, 1/2 cup molasses, 1/2 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
4 pounds lean cold boiled beef, chopped fine; 9 pounds sour apples,
chopped fine; 11/2 pounds suet, separated and chopped fine; 3 pounds
raisins, 2 pounds Zante currants, 1/2 pound citron, sliced fine, 7 or 8
pounds sugar, 10 teaspoons ground cinnamon, 5 teaspoons mace or
nutmeg, 3 teaspoons cloves, 1 teaspoon (or more) black pepper, salt
10 taste, about 6 tablespoons; 1 quart boiled cider, 1 quart fruit
juice from canned fruit, 1 pint juice from sweet pickles, 1 pint good
vinegar. Mix and heat to boiling thoroughly; add juice and rind of
2 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
3 bowls meat, 5 bowls chopped apples, 1 bowl molasses, 1 bowl
vinegar, 1 bowl cider, 1 bowl suet, 2 bowls raisins, 4 bowls brown
sugar, 1 bowl citron, 3 lemons grated, 1 tablespoon each of salt and
pepper, 2 teaspoons each of cinnamon, cloves and nutmeg. Add water
left from boiling the meat; 1/2 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 1 cup seeded raisins, add 1 cup sugar, 3 tablespoons fine
cracker crumbs, 1 egg slightly beaten, pinch salt, juice and grated
rind of 1 lemon. Roll rich pastry 48 inch in thickness; cut in pieces
31/2 inches long by 3 inches wide. Put 2 tablespoons of the mixture
on each piece. Moisten edges with cold water half round, fold like a
turn-over, crimp edges with finger. Bake 20 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 1 pint canned shredded pineapple.
Add 2 cup sugar, grated rind and juice of 12 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
34 cup flour, 1/2 cup milk, 1 teaspoon sugar, 12 teaspoon salt,
1 egg, 1 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.
105


COOK BOOK
113
Cold Pickle Relish
12 peck ripe tomatoes, chopped and drained; 2 stalks celery,
chopped fine; 2 large green peppers, remove seeds and chop; 1 cup
green nasturtium seeds; 1 large cup onions, chopped; scant 1/2 cup
grated horseradish; scant 1/2 teacup salt; scant 1/2 teacup white nus-
tard seed; scant 1/2 teacup black mustard seed; 1 cup brown sugar;
1 teaspoon cinnamon; 1 teaspoon mace; 1 small teaspoon ground
black pepper; pour over 1 quart good vinegar and bottle.
Mrs. Julia Murphy. Mrs. M. S. Olmstead.
Cold French Relish
1 peck half ripened tomatoes, 2 cups chopped celery, 6 onions
and 6 red peppers, chopped; 1 pound (2 and two-thirds cups) browni
sugar; 142 quarts Hines' pickling vinegar; 2 heaping tablespoons
salt; 3 tablespoons mustard seed; 2 level tablespoons cinnamon; 1
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
1 pail green tomatoes, 3 heads cabbage, 6 large green peppers,
all chopped rather fine; mix together and sprinkle 1 pint salt over;
let stand over night; drain in the morning and boil slowly in gallon
of vinegar for 1 hour; drain, take another gallon of vinegar, add 1/4
pound ground mustard, 21/2 pounds sugar, 1 tablespoon cinnamon, 1/2
tablespoon allspice or cloves; boil, add the mixture, heat and can.
Mrs. Charlotte Dufield.
Chowder
1/2 bushel green tomatoes, 5 peppers, 12 onions, 1 head cabbage;
chop all fine and add 1 pound salt; let stand over night; in the morn-
ing squeeze out and cover with vinegar; cook slowly for 2 hours;
squeeze out again and add 1 quart vinegar, 2 pounds brown sugar,
1 tablespoon black pepper, 1 tablespoon cinnamon and allspice. Stir
all well and put aside for use.
Mrs. John Tong.
Corn Relish
30 ears green sweet corn; 2 heads cabbage; 8 cups celery; 8
onions; 2 green peppers; 3 red peppers; 1/2 cup salt; 4 cups sugar;
3 tablespoons Coleman's Mustard and 212 quarts vinegar. Cut corn


COOK BOOK
115
Chili Sauce
24 large ripe tomatoes, 6 green peppers, 4 large onions, 3 table-
spoons salt, 8 tablespoons brown sugar, 6 teacups vinegar. Chor
peppers and onions very fine, peel tomatoes and cut very small; put
all into kettle and boil 1 hour. Bottle, Mrs. Charlotte Dufield.
Chili Sauco
Peel and cut 36 ripe tomatoes and 8 large onions. Remove
seeds and membrane of 6 green peppers and chop into bits. Stir these
ingredients together and add a cup of brown sugar, 5 tablespoons
salt, 6 teaspoons each of powdered cloves, cinnamon and allspice, 2
tablespoons ground ginger and a saltspoon of paprika. Stir in 3
quarts vinegar, put all in preserving kettle and cook at least 2 hours
after coming to a boil. When cold bottle and seal. May Miuer.
Uncooked Tomato Catchup
1 peck ripe tomatoes, peeled without calding, and chopped fine.
Add 1!2 cups salt. Let stand over night. In the morning drain. Add
2 cups chopped celery, 2 cups onions, chopped, 3 cups light brown
sugar, 3 red peppers (leave out the seed), 1 tablespuor: pepper, 3 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 11/2 cups boiling water and over ti y.
If chicken is young bake 11/2 hours. Season to taste.
Mrs. T. B. wens.
Casserole of Chickere
1 young chicken, 1 bay leaf, 1 sprig parsley, 1 snall carrot, a
small piece of onion, 4 cloves, 1/2 pint of stuck (of any nieat). Place
ingredients in deep porcelain dish (the chicken cut in pieces on top),
add stock, 1 teaspoon salt and little black pepper. (over dish tight,
place in quick oven, bake 11/2 hours. Serve in same dish in which
it was baked.
Miss M. Richards.
Creamed Chicken
Add 2 cups cold cooked chicken to the following sauce: 4 table-
spoons butter and 3 tablespoons flour, blended; add to 134 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 5 or 102
minutes and serve on buttered toast.
Ida Blakeslee.
Chicken Croquettes
1 cup cold chicken chopped fine; same quantity fine bread ci uinbs,
1/2 cup mushrooms, cut in small pieces, small piece of onion grated,
a little chopped parsley, 1/2 teaspoon salt, 14 teaspoon pepper. Make
cream sauce of 34 cup milk, 1 tablespoon butter, 1 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.
116


120
PENNY MITE
Dressing for Fowls
For an 8 or 10 pound turkey, use 1 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,
1 tablespoon sage, 1/2 cup melted butter and 1 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 30 minutes.
Serve hot with the sirup for a sauce. Mrs. C. H. Donnelly.
Apple Jack
1 cup sugar, 1 egg, 1 tablespoon butter, 34 cup milk and water,
flour to make about like cake batter, 2 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 1 egg,
1 teaspoon cinnamon, 1 tablespoon sugar and 42 teaspoon soda.
If milk is used add a small piece of butter. Mix and bake. Raisins
or currants may be added. Sauce: 1 cup sugar, 1 good tablespoon
butter, 1 tablespoon flour; mix and add boiling water. Boil until
it thickens, flavor with vanilla or lemon. Josie Zimpelmann.
Boiled Bread Pudding
1 quart bread crumbs soaked in 1 cup hot milk until soft; add
1 cup molasses, 1 tablespoon melted butter, 1 teaspoon soda, 1 tea-
spoon cinnamon, 1/2 teaspoon cloves, 1 cup raisins and currants, 1
cup sifted flour; steam 3 hours; serve with sweet sance.
Mrs. Gertie Senger.
Bread Pudding
2 cups bread crumbs soaked in a little hot milk, pinch of salt,
44 teaspoon cinnamon, 1 cup sugar, yolk of 2 eggs, 1/2 cup raisins:
mix and pour over this 3 cups milk; bake and then add the whites
of 2 eggs for frosting; put in oven for a few minutes to brown.
Mrs. Geo. Burger.
126


COOK BOOK
133
Add 1 egg
ful butter, juice of 1/2 lemon, grated rind of I lemon.
well beaten just before serving.
Mrs. R. J. Beatty.
Plum Pudding
cup suet, chopped; 1 cup molasses, 1 cup sweet milk, 3
cups
flour, 1 cup raisins, 1 teaspoon soda. Steam 2 hours.
Mrs. A. R. Murphy.
1
Dutch Plum Pudding
1 lb. chopped suet, 1 cup brown sugar, 1 cup sour milk, 1 tea-
spoon cinnamon, 1/2 teaspoon nutmeg, a pinch cloves, 12 teaspoon
salt, 1/2 cup molasses, 1 heaping teaspoon soda dissolved in hot water,
1 cup raisins, 1 cup currants, a small piece of citron, 1 cup bread
crumbs, 2 well beaten eggs, flour enough to make like cake batter.
Steam 2 to 3 hours in 1 lb. baking powder cans; put in hot oven a
few minutes to dry.
Sauce: 1 cup sugar, 1 tablespoon cornstarch, 1 cup butter; add
boiling water and boil; flavor with sliced lemon or any other flavor.
Josie Zimpelmann.
Suet Plum Pudding
1 cup suet, chopped fine; 1 cup cooking molasses; 1 cup sour
milk; 1 cup raisins; 31/2 cups flour; 1 egg; 1 teaspoon cloves; 2 tea-
spoons cinnamon; 1 teaspoon nutmeg; a little salt; 1 teaspoon soda.
Steam 3 hours and serve with any sweet sauce.
Mrs. M. Haldeman.
Raspberry Pudding
Drain 1 can of preserved or canned raspberries and save liquor
for the pudding sauce. Make a rich biscuit dough; roll into a sheet
1/2 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 3 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
1 cup suet chopped, 1 cup molasses, 1 cup sweet milk, 2 cups
raisins, 4 cups flour, 1 teaspoon baking powder, 1 teaspoon cinnamon,
nutmeg and cloves. Steam 3 hours.
Jane Donnelly.


136
PENNY MITE
Whipped Cream Sance
1 cup powdered sugar, yolks of 2 eggs beaten until smooth, fold
in whites of 2 eggs beaten stiff, add 1/2 pint of whipped cream. Sed
son with vanilla,
Jessie Jewett Pfeiffer..


COOK BOOK
145
Waldorf Salad
2 cups chopped apples, 1 cup chopped celery, 1 cup chopped nuts,
salt. Mix and serve with Mayonnaise dressing, M, S, 0.
Grape Salad
1 pound Tokay grapes, 1 pound English walnuts, 3 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 3 oranges in halves, remove pulp, and place shells on ice to
stiffen, Cut fine 34 cup figs and 14 cup each dates and pineapple.
Add orange pulp, 34 cup sugar, and Mayonnaise dressing, and stuff
shells, Garnish with watercress or a Maraschino cherry.
Penny Mite,
White Fruit Salad
1 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 2
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 112 cups navy beans; add 3 cups cold water and 1 tea-
spoon soda; let come to boil; drain and rinse; add 3 pints hot water,
14 pound salt pork cut fine and 1 onion, chopped; boil until tender.
Strain into another kettle pressing as much of the pulp through
as possible; add 3 pints milk, 2 tablespoons butter, salt and pepper
and heat but do not boil.
Penny Mite.
Beef Bouillon
Cut 6 pounds beef into small pieces, cook slowly in 3 quarts water
for about 3 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 4 quarts cold water
until tender; season with salt and pepper; boil 34 hour; add 3
potatoes, 1 onion, 1 carrot, chopped fine, and rice. Strain or ser e
with the vegetables as you like.
Adelaide Pratt.
150


' .cool
.COOK BOOK
151
Beef Soup
Place shin of beef in 4 quarts cold water and let boil slowly
until it begins to get tender. Add 1 tablespoon salt, 1 teaspoon
pepper and boil 1/2 hour longer; then add 2 tablespoons rice, 2
potatoes, 1 carrot, 2 onions, 5 stalks celery and 14 cup spaghetti,
chopped fine; boil 1/2 hour. Remove bones. Serve very hot either
strained or with ingredients. A teaspoon summer savory may be
added or season to taste. A bout 31/2 hours are required for making.
Estelle C. Austin.
Clam Soup
Wash and wipe 12 clams; put in steamer with 1 pint water to
team. Use liquor for soup. When shells open take clams out and
cop fine. Add butter, 1 pint cream or milk, salt and pepper.
Adelaide Pratt. Jane Donnelly.
Clam Chowder
Pick over and drain 1 quart clams, reserving clam juice for
chowder. In bottom of large pot fry 1/2 pound salt pork, chopped
fine. When crisp, add 8 minced onions. When onion is light brown,
add 1 can tomatoes, 12 potatoes peeled and cut in dice, 12 allspice,
12 cloves (tied in small bag), 1 saltspoon cayenne pepper and 2
quarts cold water. Cover and cook 3 hours. Soak 8 crackers in milk
to cover. When chowder is done, add soaked crackers, clam liquor
and clams chopped fine. Stir well and cook 1/2 hour longer. Remove
spice bag before serving.
Mrs. Henry Schneider.
Corn Soup
Fry slowly 2 onions in 2 tablespoons butter; add 1 quart potatoes
cut in cubes; cover with water and cook. When done add 1 pint milk;
let come to boil and add 1 quart can corn. Season to taste. Will
Serve 10.
Mrs. H. D. McLaughlin.
Cream Pea Soup
1 can peas,
2
cups cuid water, 2 cups milk, 1 slice onion, 2
tablespoons butter, 2 tablespoons flour, 11/2 teaspoons salt, little
pepper. Drain peas from liquor, add cold water and cook slowly 20
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,


160
PENNY MITE
Delmonica Potatoes
6 medium-sized boiled or steamed potatoes, 2 cups white sauce,
12 cup grated cheese, 12 cup crumbs. Put a layer of sliced po-
tatoes in greased baking dish; cover with 1/3 of white sauce and 1,9
cheese. Repeat, making 3 layers, cover with crumbs and bake 1/2
liour in moderate oven,
O. R. B.
Hash Brown Potatoes
Chop 6 large, raw, Irish potatoes, fine; season with salt and
pepper. Put 11/2 tablespoons butter in spider and when hot put in
potatoes, pressing them down on bottom of pan. Do not stir them
but cook 20 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 1 quart
potatoes take 1 tablespoon each of chopped onions and chopped
parsley with 3 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 2 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
1 small can pimentoes, 1 cup rice, 1 cup grated cheese, 2 eggs,
11/2 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 20 minutes,
L. C. B.


164
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; 1st., Blanching; 2nd.,
cold dipping: 3rd., packing in hot clean containers; 4th., fastening
the lid; 5th., sterilization; 6th., final sealing.
1. 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 1 to 15 minutes as shown
in time table below.
2. 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
3. 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 1 teaspoon salt to each quart can, fill with hot water
to within 38 inch of the top.
4. 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 14 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.
5. 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 1 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.
6. . 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
166


COOK BOOK
167
Sweetbreads
Quail
Squab
Scraped beef
Lamb chops
Such vegetables as may be permitted.
Apple and Custard
1 large apple, 1 teaspoon cornstarch, 1 tablespoon sugar, yolk
of 1 egg. Pare and core apple, fill cavity with sugar, put little water
in bottom of dish and bake. Make custard of 1 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
2 ounces peach barley, 2 quarts boiling water. Wash barley in
cold water; add boiling water and boil 2 hours or until reduced to
1 quart. Strain if desired and add lemon juice and sweeten to taste.
For infants omit lemon.
Beef Essence
1 pound round beef cut in very small pieces; season with 1/2
salt spoon salt and 12 salt spoon pepper; put in glass jar, seal tight,
put in kettle of cold water, bring to boil, cooking slowly 4 hours.
Beef Tea
1 pound round beef, 1 quart warm water, 12 salt spoon salt, 13
salt spoon pepper. Cut beef in very small pieces, removing all fat;
put in an earthen vessel and cover with water; let stand 1 hour;
then simmer over slow fire until beef looks white. Strain, season
and serve hot.
Chocolate Custard
2 teaspoons chocolate, 2 tablespoons milk, 6 tablespoons rich
milk, 2 egg yolks, 2 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.


172
PENNY MITE
"Rust, Iron Rust--Oxalie acid in 10 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 1/2 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.
1
ICE BOXES—Wash thoroughly with soda water once a week. A
small piece of charcoal kept in the box will absorb odors,


178
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
183
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


186
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 -32
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 434
100 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. 30, 1919
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 252-W
Well Fed Poultry Pays Well.
I Sell Good Poultry Feed.
HALL & ECKERT
Dealers In
COAL and COKE
124 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 167-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
100 per cent sanitary
Phone 7
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 408
Woodstock, III.
BUELL & OLMSTEAD
HAY, GRAIN and FEED
Prompt Service
Courteous Treatment
Telephone 36
Slavin, Eastman & Pierce
FURNITURE and UNDÈRTAKING
Telephone 56


PHONES; Woodstock, Ill., Office 21
Harvard, III., Hospital 83, Res. 137
N. L. SEELYE, M. D.
Practice Limited to Eye, Ear, Nose, and Throat
Glasses Fitted
Office Hours: Cottage Hospital, Haryard, 10:00 A. M. to 1:30 P. M. Woodstock
Hotel Bldg., 2:30 to 6:00 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 73; Resi. 410
Office in Murphy Block
Woodstock, Illinois
INSURE TODAY—YOU MAY BURN TONIGHT
D. F. QUINLAN
231 Benton St.
Tele. 50
Woodstock, Ill.
BEVERLY THEATRE
Carefully Selected Photo Plays
J. T. McSORLEY Prop.
Phones: Theatre 423; Resi. 121J
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 83


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.
219 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
218 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 227-J
Woodstock, Ni.
Dr., A. B. KING
Physician and Surgeon
Office, Woodstock Hotel Bldg. Tele. Office 21, Resi. 219-M
JOSLYN & JOSLYN
LAWYERS
Office in Joslyn Block
Woodstock, Ill.
Phone 35
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 253-R
Acute, Chronic and
Nervous Diseases
Office Tele. Harvard 308 M
Office Tele. Woodstock 118 J
Resi. Tele. Woodstock 117 R
Dr. R. E. VAN HISE
CHIROPRACTIC PHYSICIAN
Licensed by State Board of Health
Woodstock Office
Harvard Office
Mon., Wed., Fri.
Tues., Thurs., Sat.
10 A. M. to 6 P. M.
10 A. M. to 4:30 P. M.
Daily Evenings 7 to 9: 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 371-J
109 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
136 Cass Street
Phone 230-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 62; Night 362-W and 229-R Ambulance Service
FARMERS EXCHANGE
STATE BANK
The Same Strong Old Institution





S53
37042
Gift of
Cookery
Penny Mite
book
1921
Pe
Virginia Bartlett





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37042
Gift ofi
Cookery
Penny Mite
1921
Pe
соое.
book
Virginia Bartlett