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 1 그 ​seh RY 22 AMERICAN REVOL FAVORITE DISHES Contributed by the Daughters of the American Revolution OF DAUGH THE SAU ENOLIT COMPILED BY THE CLINTON CHAPTER CLINTON, IOWA 1922 1 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 4 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 5 The City National Bank 226-228 Fifth Avenue Clinton, Iowa ESTABLISHED 1870 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 0. P. PETTY, Cashier J. H. NISSEN and H. G. KRAMER, Ass't Cashiers GIY NATIONAL GANK MA BANK 30 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. 6 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 1006 Lincoln Way FULTON, ILL. Telephone No. R164 AUTHORIZED FORD and LINCOLN Sales Service PARKER BROTHERS FULTON, ILL. MORRISON, ILL. 01 It is always proper to “Say It With Flowers" ANDREW BATHER CO. 210 Sixth Avenue, CLINTON, IOWA Member Florists Telegraph Delivery Association. FAVORITE DISHES 7 ONUNUN NUS READ Y Y TO SE R VE YOU IN FULTON 4 % 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 9 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 1 pint clam juice. 1 teaspoon Worchester- 1/2 cup tomato catsup. shire sauce. 1 teaspoon horse-radish. Juice 1 lemon. 4 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 11 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 10 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: 1 cup white vinegar. 1/2 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 2 ounces Russian Caviar.. 1 tablespoon lemon juice. 12 slices brown bread. 1/4 teaspoon paprika. 1 hard boiled egg. 1 teaspoon onion juice. 1/2 teaspoon parsley. 1 teaspoon tomato juice. 1/4 teaspoon prepared 14 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. 12 FAVORITE DISHES Sardine Canape Circle of bread. 1/3 Roquefort cheese. Slice of tomato. 23 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 1 cup chopped ham. 2 tablespoons grated 2 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 13 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. 1 shin of beef. Stalk of Celery. 1 knuckle of veal. 1 leek. 12 pound beef liver. 1 sprig of parsley. 1 soup bunch. 1 clove. 1 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. 6 pounds lean beef. 1 bunch celery. 5 quarts water. 1 onion. 2 carrots. 1/2 teaspoon whole pep- 2 turnips. pers. Let simmer until vegetables are cooked, then strain and add: 1 pound beef chopped fine. Whites of 4 eggs. 1 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 2 pounds shin of beef. 5 quarts of water. 3 pounds knuckle of veal. Bring quickly to boiling point and skim. Simmer (180 degrees) for five hours. One hour before stock is finished add the following: one onion cut, one carrot cut, celery chopped fine. 12 cloves, 2 or 3 whole peppercorns, and salt. FAVORITE DISHES 16 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 4 pounds rich boiling beef. 1 quart diced raw potatoes. 1 onion. 1 can corn. 1 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 2 eggs well beaten. 1 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 1 can tomatoes. 6 cloves. 1/2 quarts bouillon. 1/2 teaspoon celery seed. 1 teaspoon chopped onion. 1/2 teaspoon peppercorns. % bay-leaf. 1 pint oysters. Mix all ingredients except oysters, and boil 20 minutes. Strain, cool, and clear. Add parboiled oysters, and serve in cups with small croutons.—Helen A. Sedgwick, Mary Melrose Chapter, Waterloo, Iowa. 16 FAVORITE DISHES 1 egg Thin Soup Strain the vegetable soup. Have ready mea Have ready meat balls pre- pared as follows: 1 cup ground meat. 1/2 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 1 tablespoon of lard. When nice and brown add 1 heaping tablespoon flour and stir constantly until brown. Add 1 pt. boiling water, 1 onion (egg size) and several stalks of celery, chopped, 12 can tomatoes. Let simmer until chicken drops from bone. Then add two FAVORITE DISHES 17 quarts boiling water, seasoning all highly with red and black pepper and salt. Just before serving, thicken with File (sassafras powder) using about 1 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 1 can asparagus or 1 bunch 1 pint milk. fresh asparagus. 1/4 cup butter. 2 cups cold water. 1/4 cup flour. 3 cups chicken stock. Salt and pepper to taste. 1 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 1 quart sweet milk. parsley. 50 oysters and liquor. 2 tablespoons butter. 1 tablespoon each of chop 2 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. 2 18 FAVORITE DISHES Carrot Soup, No. I. 1 quart of grated carrot. 1 tablespoon salt. 2 quarts of stock. 1/2 teaspoon pepper. 2 tablespoons butter. 1 onion. 2 tablespoons flour. 1 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. 1/2 teaspoons salt. 2 slices onion. Few grains cayenne. Sprig parsley. 2 cups water. 14 cup rice. 2 cups scalded milk. 4 tablespoons butter. 2 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 1 large head of celery. 1 tablespoon flour. 1 pint of cold water. 2 tablespoons milk. 1 slice of Onion. 1 tablespoon butter. Pinch of Mace. Celery salt. 1 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 19 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 2 cups chicken stock. 2 tablespoons butter. 2 cups cream. 2 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. 1 can corn. 18 teaspoon white pepper. 1 pint milk or cream. 1 teaspoon sugar. 1 teaspoon salt. 1 tablespoon flour. 1 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 1 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. 20 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 1 quart strong stock. 1 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 1 pound of fresh mush- 2 tablespoons butter. 1 tablespoon flour. 3 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 3 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 23 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 15 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 6 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) 1 pound plain tripe. 1 herb bouquet. 1 pound honeycomb tripe. 1 onion. 1 knuckle of veal. 2 teaspoons flour. 2 potatoes. 2 tablespoons butter. Sprig of parsley. Cayenne to suit the taste. 3 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. 24 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 5 cups soup stock. 2 slices of onion. 14 cup rice. 10 peppercorns. 11/2 cups stewed and strain- 1/4 teaspoon celery salt. ed tomatoes. 2 tablespoons butter. Bit of bay-leaf. 2 tablespoons flour. Cook rice in stock until tender. Cook bay-leaf, onion, peppercorns, and celery salt, with tomatoes 30 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. 2 slices salt pork. Milk. 3 medium sized onions. Salt and pepper. 34 quart water. 1 teaspoon butter for 1 quart sliced potatoes. flavor. 1 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 25 Clam Chowder, No. II. 1 pound bacon. 1 quart clams. 6 large onions. 1 quart tomatoes. 1 large turnip. 1 quart water. 2 green peppers. Salt, cayenne, pepper, 3 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 6 hours. This is nice ser- ved with mashed potatoes.—Francis Benson Pool, Port Orange, Florida, Clinton Chapter. Corn Chowder 1 quart or 1 can corn. 14 cup butter. 2 hard boiled eggs. 1 pint milk. 1 teaspoon salt. 2 tablespoons flour. 1 pint potatoes diced. 1 pint croutons. 1/2 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 2 slices fat salt pork 3 cups boiling water. (about 1/2 cup). 1 cup potatoes diced. 1/2 small onion. 1 teaspoon salt. 1 can Kornlet. 1/2 teaspoon pepper. 1 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 26 FAVORITE DISHES 2 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. 1/2 cup flour. 3 slices bread soaked. 1 cup beef marrow. 1/2 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 1/2 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 2 pounds Halibut steaks. 1 teaspoon salt. 1 cup cream. 1 small spoon pepper. 1 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 28 FAVORITE DISHES sauce. butter A border of mashed potatoes should be used. Bake 25 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 2 pounds white fish. Salt, nutmeg, paprika to 1/3 pint cream. taste. Beaten whites 2 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) 1/2 pounds cold boiled 1/2 teaspoon grated onion. halibut or salmon. 1/2 teaspoon salt. 4 tablespoons olive oil. 1/4 teaspoon pepper. 2 tablespoons vinegar. 34 cup mayonnaise. FAVORITE DISHES 29 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. 4 eggs beaten separately. 1/2 teacup bread crumbs. 3 tablespoons melted but- Dash of red pepper. ter. A little chopped parsley. 1 can salmon without the A pinch of mace. liquor. Mix all well together and bake one hour. Sauce 1 egg 1 teacup milk. 1 tablespoon butter. Liquor of salmon. 1 tablespoon cornstarch. 1 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. 1 large can salmon. 1 teaspoon mustard. 3 egg yolks. 2 teaspoons gelatine. 1 cup milk. Salt and pepper to taste. 1/4 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. 30 FAVORITE DISHES Salmon Loaf, No. III. 1 can salmon (25c size). 4 tablespoons melted but- 1 cup stale bread crumbs. ter. 3 beaten eggs. 1/2 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 1/2 cup butter 1 tablespoon lemon juice. Yolks of two eggs. 1/3 cup boiling water. 14 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 2 tablespoons gelatine. 1 teaspoon dry mustard. 2 tablespoons cold water. 2 tablespoons lemon juice. 2 eggs yolks. 34 cup milk 2 tablespoons salt. 1 pound can salmon. 2 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, 2 well FAVORITE DISHES 31 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 1 pint fish-picked fine. 2 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 1 Make a white sauce of: 1 tablespoon flour. 1 tablespoon butter. cup hot milk. Stir until smooth. Add 2 tablespoons finely picked codfish, freshened, and the beaten whites of two eggs. Use more cod-fish if desired. -Helen M. Dunbar, Clinton Chapter. 32 FAVORITE DISHES Fish Timbales 1 pound uncooked halibut. A little paprika. 2 tablespoons minced Unbeaten white of 1 egg. almonds. A little pepper and salt. 2 teaspoons onion juice. 72 pint whipped cream. Mix; put in molds set in water. Bake 10 or 15 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 1, 8-ounce can crab-meat. salt to taste. 3 hard boiled eggs. 1 egg (yolk and white 2 tablespoons melted but- beaten separately.) ter. 1/2 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 33 to a delicate brown as with any other omelet. This makes a delicious luncheon dish. -Fannie Burr Bryant, Clinton Chapter. Lobster Chops 1/2 pound boiled lobster. Yolks of 3 eggs. 1 tablespoon butter. Salt, cayenne, pinch nut- 1 tablespoon flour. meg. 1 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 1/2 teaspoon mustard. Few grains paprika. 1 teaspoon powdered sugar. 12 cup olive oil. 2 yolks of eggs. 11/2 tablespoons vinegar. 14 teaspoon powdered tar 1/2 teaspoon each: capers, ragon. pickles, olives, parsley. 1/2 teaspoon salt. 1/2 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 1 good sized lobster or one 1/3 cup thin cream. large can. 2 eggs, yolks only. 2 large spoons butter. 2 tablespoons sherry wine. Salt and pepper to taste. 1 tablespoon brandy. Remove the meat from the lobster and cut in small pieces. Melt the butter, add the lobster and cook until 3 34 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 3 dozen oysters; yolks of 1 teaspoon cayenne. 2 eggs. 1/2 teaspoon onion juice. 4 tablespoons chopped 1. teaspoon lemon juice. mushrooms. 4 tablespoons cold water. 2 large tablespoons flour. Salt to taste. Heat the oysters to boiling point in their own liquor; skim and strain, save 1 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 2 cups cracker crumbs. 1 pint milk. 1 pint oysters. 1/2 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 35 Baked Oysters 2 dozen oysters. 2 cups bread crumbs. 1/2 tablespoon of butter. 2 cups milk. 2 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 1 egg Devilled Oysters 1 pint oysters. 1/2 teaspoon finely chopped 74 cup butter. parsley. 74 cup flour. 1/2 teaspoon salt. 2/3 cup milk and oyster Dash of pepper. liquor mixed. 1 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. 36 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. - 38 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 1 fresh beef tongue. 2 tablespoons butter. 2 tablespoons flour. 1 tablespoon mushroom 1 tablespoon Worcester- or tomato catsup. shire Sauce. 1/2 tablespoon celery seed. 2 Bay leaves. Salt and pepper to taste. Sprig of parsley. 1 quart water in which 1 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 39 Hungarian Goulash Round of beef, two pounds. 1 onion. 1 teaspoon flour. 2 bay leaves. 2 ounces salt pork. 6 peppercorns. 2 cups tomatoes. 1 blade mace. 1 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 35 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 2 or 3 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 1 pound uncooked beef, chopped fine, yolk of 1 egg, 1 tablespoon chopped parsley, 1 tablespoon butter, 1 table- spoon bread crumbs, 1 teaspoon lemon juice, 1 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. 40 FAVORITE DISHES Spanish Escallop 2 pounds round steak. 34 pound cheese. 1 can tomatoes. Sliced carrots, turnips, po- 1/2 package spaghetti. tatoes, and green peppers. 1 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 112 to 2 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 42 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 1 pint meat ground fine. 1 teaspoon chopped pars- 1 pint white sauce (but- ley. ter, flour, milk). 1 teaspoon (scant) chop- 4 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 3 pounds raw veal chopped 3 tablespoons cream. fine. 4 pounded crackers. 12 pound salt pork chop 1 large tablespoon salt. ped fine. 1 scant tablespoon sage. 1 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 29 hours, basting occasionally with butter and hot water.—Ruby Chase Hemingway, Clinton Chapter. Beef Loaf 372 pounds beef chopped 6 soda crackers rolled fine. fine. 2 tablespoons melted butter. 1 cup milk. Juice of 2 onions. 3 eggs. 3 eggs. A little sage. FAVORITE DISHES 43 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. 1 egg Meat Loaf, No. I. 2 pounds round steak. 1 scant tablespoon sage. 1 pound lean pork steak. 1 teaspoon pepper. 1 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. 1 pound pork. % teaspoon mustard. 1 pound beef. 1 tablespoon lemon juice. 1 pound veal. 2 cups milk. 1 tablespoon salt. 3 eggs beaten separately. 14 teaspoon pepper. 8 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. 1 pound each of beef, pork Pepper to taste. and veal. 1 onion. 2 teacups canned tomatoes. 2 teaspoons of salt. 12 square crackers. Bake in a slow oven one hour.-Ida Bostwick Patch, Puritan and Cavalier Chapter, Monmouth, Illinois. 1 egg 46 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. 2 cups brown stock. 1 tablespoon lemon juice. Thicken with tablespoon flour rubbed to paste with cold water. To make sauce more savory add: 1/2 cup currant jelly. 6 peppercorns. 1 dozen chopped olives. 3 whole cloves. Place round of mutton in casserole and bake 12 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 2 pounds pork tenderloin, chopped fine. 3 cups milk. 3 beaten eggs added to milk. 2 big tablespoons butter. 21/2 cups cracker or bread crumbs rolled fine. FAVORITE DISHES 47 Season highly with salt and pepper. Bake in moderate oven one hour. Must be moist. -Emma G. Fort, Clinton Chapter. Boiled Ham Get 12 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 4 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 134 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 174 to 1/2 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. 50 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 1 large loaf of bread two 1 teaspoon finely powder- days old. 2 tablespoons melted 14 teaspoon pepper. butter. 2 tablespoons finely minc- 1 scant teaspoon salt. ed onion. ed sage. 2 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, 52 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 1 chicken boiled until 2 tablespoons butter. tender. Salt and pepper to taste. 2 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 3 or 4 cups cold chicken. 2 egg yolks. 1 pint heavy cream. 1 tablespoon corn starch. 1/2 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 1 tablespoon butter. 1 teaspoon onion juice. 1 tablespoon flour. 72 teaspoon celery salt. 1/2 pint milk. 2 cups cold turkey or 1/2 teaspoon salt and white chicken. pepper. 2 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) 1 chicken. 1/2 cups bread crumbs 1 cup mushrooms. moistened with 1 green pepper. chicken stock. White Sauce 2 tablespoons butter. 2 tablespoons flour. 2 teaspoons salt. 1 pint milk. 11 teaspoons pepper. 1 beaten egg 54 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 1/2 lb. fresh pork. 2 tablespoons molasses. 1/2 lb. beef. 3 tablespoons chop suey 1/2 lb. veal. sauce. 2 cups celery (cut). 1 can mushrooms. 2 cups onion (sliced). Salt. Cut meat into 1 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 1 chicken. Celery cut fine. 1 onion cut in dice. 1 carrot cut in dice. 1 tablespoon butter. 1 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. 1 egg FAVORITE DISHES 55 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. 2 cups flour. 2 level tablespoons butter. 2 level teaspoons salt. 1 chicken. 2 heaping teaspoons Pepper and salt. baking powder. Cook chicken whole. Let cool in stock. Slice breast 56 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 1 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 2 cups flour. 1/2 teaspoon baking pow- 1/2 teaspoon salt. der. 1 cup milk. 2 tablespoons butter. 1 beaten egg. Sauce 3 tablespoons butter. 4 cups broth. 3 tablespoons flour. 1 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 1 cup minced chicken. 1 cup whipped cream. 1 cup chicken stock. 1 cup cold boiled rice. 1/4 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 2 cups cooked chicken 3 eggs beaten. (chopped). cup crumbs. 1 cup cream. 1/2 cup butter melted. 1 FAVORITE DISHES 57 Bake or steam 30 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 2 cups cooked chicken (cut 1 cup cream. in small pieces). 2 tablespoons butter 1 cup stock in which melted. chicken was cooked. 3 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. 2 eggs. Timbale Batter 1 cup flour. 1/2 teaspoon salt. 2 cup milk 1/2 teaspoon sugar. 1 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 1 cup chopped cooked 1 cup milk. chicken. 1 tablespoon butter. 74 cup bread crumbs. 1 egg Salt and pepper. 58 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 15 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 2 tablespoons butter. 14 teaspoon salt. 2 tablespoons flour. Pinch of pepper. 1 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 3 tablespoons chopped mint. 2 tablespoons sugar. 8 tablespoons vinegar. Heat hot but do not boil-strain. -Demmie Thompson Snyder, Clinton Chapter. Brown Sauce 2 tablespoons butter. 1 cup brown stock. 1/2 slice onion. 14 teaspoon salt. 3 tablespoons flour. 1/3 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 60 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 4 tablespoons butter. 1/4 teaspoon salt. 2 tablespoons flour. Few grains pepper. 1 cup boiling water. Use with fish or asparagus. -Ella May Olney, Clinton Chapter. Hollandaise Sauce, No. I. 2 teaspoons flour. 2 egg yolks. 1 cup boiling water. 1/2 lemon. 2 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. 1/2 cup butter. 1 tablespoon lemon juice. Yolks 2 eggs. 1/4 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:- 1 tablespoon chopped 1 tablespoon chopped olives. cucumber pickles. 1 tablespoon chopped 1 tablespoon chopped capers. parsley. Few drops of onion juice. -Alice Hobart Tucker, Clinton Chapter. FAVORITE DISHES 61 Sauce Tartare, No. II. 1/2 teaspoon mustard. 1/2 cup olive oil. 1 teaspoon powdered 1/2 tablespoons vinegar. sugar. 1/2 teaspoon each capers, Yolks of 2 eggs. pickles, olives and 74 teaspoon powdered parsley. tarragon. 1/2 shallot chopped fine. 1/2 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 2 tablespoons chopped 14 cup vinegar. green pepper. 4 tablespoons butter. 2 tablespoons chopped 3 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 1 cup olive oil. 2 tablespoons white vine- 1 tablespoon finely chop- gar. ped parsley. Juice 1/2 lemon. 1 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 62 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 3 small tablespoons dry 1 tablespoon sugar. mustard. 1 scant cup vinegar. 1 beaten egg. Cook over hot water till thick. Remove from fire and when cold add 1 tablespoon olive oil. —Alice Mullett Blunt, Clinton Chapter. 64 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. 66 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. 1 pint of scraped or (grat 1 heaping dessert spoon ed) green, sweet corn. melted butter. 1/2 pint fine cracker crumbs. 3 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. 5 ears green corn. 2 tablespoons flour. Whites of 2 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 1/3 cup milk or cream. 1 cup corn pulp (fresh or 1/2 cup pastry flour. canned). 1/2 teaspoon baking powder 1/2 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 2 tablespoons of butter in skillet, and stir in two tablespoons of four. Add 34 cup of milk and stir until 1 egg - 72 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 1/3 pint milk. 4 tablespoons grated 4 ounces macaroni. cheese. 1 tablespoon butter. 2 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 1 pint macaroni (that has 1 cup of milk. been cooked tender in 2 large tablespoons butter. boiling water). 2 tablespoons flour (wet) 1 cup grated cheese. with some of the milk). 1 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 1 cup cooked macaroni. Pinch of powdered herbs. 14 pound bread crumbs. 2 tablespoons butter. 2 tablespoons chopped, 1 teaspoon chopped par- cooked ham. sley. 1 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. 2 eggs. 74 FAVORITE DISHES Spaghetti with Tomato Sauce Boil until tender 1/2 box spaghetti. Make sauce of 1 pint tomato. 1 small onion. 1 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 1 cup broken spaghetti, 1 tablespoon each of chop- boiled 20 minutes. ped pimento and par- 1 cup bread crumbs soak- sley. ed in 1 cup warm milk. Graten onion to taste. 14 cup melted butter. 1/2 cup grated cheese. Mix together and add yolks 3 eggs; fold in beaten whites of eggs last. Set pan in hot water and bake 45 minutes. Serve with tomato tomato sauce.—Leonne Cleveland Gould, Martha Washington Chapter, Sioux City, Iowa. 3 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 75 . Parsnip Croquettes Mix 2 cups hot riced par 1/2 teaspoon salt. snips. 14 teaspoon pepper. 2 tablespoons butter. 1 egg beaten light. When cold shape and roll in flour and fry. -Helen Phelps, Stars and Stripes Chapter, Burlington, Iowa. Mexican Lunch Dish 1 quart kidney beans. 1 green pepper chopped. 1/2 pound New York cream 1 or 2 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 1 pint sweet cream. 1 teaspoon vanilla. 12 cup sugar. Salt. Yolks of 3 eggs. Small stick of cinnamon, 2 tablespoons corn starch. boiled a while in milk 1 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 1 pound or full cup Eng 1/2 teaspoon salt. lish walnuts. 2 teaspoons chopped par- 1/2 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 76 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 1 cup mashed potato. 2 beaten eggs. 1 cup minced onion. Small piece of butter or 1/2 cup chopped nut meats. 1 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 2 grapefruit. 1 can Hawaiian pineapple. 1 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 4 tablespoons cream. 1 teaspoon butter. 4 tablespoons sugar. 1 teaspoon flour. 1 teaspoon mustard. Yolks of 4 eggs. 1 teaspoon salt. 1 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 1 package lemon Jello. 1 apple. 1 pint boiling water. 1 stalk celery. 1 scant tablespoon.pow- 1 lemon. dered gelatine. Pulp of two oranges. 4 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 81 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 1 quart string beans. 3 chopped onions. 1 scant cup vinegar. Sugar, salt and paprika 3 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 1 pint cream whipped. 1 tablespoon mustard. Yolks three hard boiled 1 tablespoon vinegar. eggs. 1 teaspoon salt. 1 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 6 82 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 83 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, 1 bell pepper. Frozen Tomato Salad, No. II. 12 large, ripe tomatoes. Juice of 1 lemon. 2 cups celery. 23 teaspoon salt. 1 cup mayonnaise. Shallot or 14 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 1 cream cheese. 1 salt spoon paprika. 1/4 cup cream. 1/2 teaspoon salt. 1 teaspoon Worcester- 10 or 12 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. 4 tablespoons of grated 1 teaspoon powdered gela- dry, rich cheese. tine. 1 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. 84 FAVORITE DISHES Cheese Salad, No. 2 1/4 lb. can American 34 cup cold water. Cheddar cheese. 1 cup boiling milk. 1/2 can pimentos. 1 pt. whipping cream. 3 jars blue label cream Salt and paprika to taste. cheese. 134 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 1/2 box gelatine. 1 cup pecan nuts. 1/2 cup cold water. 1 cup minced celery. 1/2 cup vinegar. Juice one lemon. 1 cup boiling water. 1 scant teaspoon salt. 1/2 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 1 can Tuna Fish. 3 stalks celery. 1 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 85 - Chicken Salad 3 chickens. 1 quart mayonnaise. 3 pounds fresh pork. 1 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 1 envelope Knox Spark Juice of 1 lemon.. ling Gelatine. 1/2 cup sugar. 1/2 cup cold water. 2 cups celery cut in small 1/2 cup mild vinegar. pieces. 1 pint boiling water. 114 can sweet red peppers, 1 teaspoon salt. finely cut. 1 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 1 cup cold cooked string 1 cup celery cut in small beans. pieces. 1 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 87 Salad Dressing Mix in cup: 1 teaspoon flour. 3 teaspoon sugar. 1/2 teaspoons mustard 3 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 12 eggs well 14 teaspoon paprika. beaten. 1 teaspoon four. 1 tablespoon salt. 2 cups milk. 1 tablespoon dry mustard. 1/4 cups vinegar. 2 tablespoons sugar. 34 cup water. 2 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 1 level teaspoon salt. 2 level teaspoons sugar. 1/2 teaspoon pepper Yolks of five eggs. (white). 172 tablespoons butter. 1 level teaspoon Cole- 5 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. 88 FAVORITE DISHES Mayonnaise Dressing Yolk one egg. 1 cup olive oil. 1 tablespoon hot water. 21/2 teaspoons vinegar or 74 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 4 eggs. 2 teaspoons sugar. 9 tablespoon oil. 1 teaspoon salt. 2 scant tablespoons vin 1/2 teaspoon mustard. egar. Juice of one lemon. 2 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 2 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 1 cup vinegar. 1 tablespoon sugar. 12 cup butter. 12 volks of eggs. 1 teaspoon ground mus 1 heaping spoon corn tard. starch. 1/2 teaspoon white pepper. 2 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 89 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. 1 1/2 teaspoon salt. 6 tablespoons olive oil. 1/2 teaspoon dry mustard. 1 tablespoon vinegar or 1 salt spoon sugar. lemon juice. 1 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. 1 pt. olive oil. 2 tablespoons Worcester- 1/2 pt. vinegar. shire sauce. 11/2 tablespoons salt. 1 teaspoon white pepper. 1/2 tablespoon mustard. 1/2 cup of tomato catsup. 1 tablespoon sugar. Put all in quart jar, in ice box and shake well before using. Will keep forever. 2 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 14 cup Roquefort cheese. 2 to 3 tablespoons vinegar. Yolk of one egg. Paprika and salt. 4 to 6 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 91 Thousand Island Salad Dressing 1/2 cup olive oil. 8 olives, thinly sliced. 1/2 cup lemon juice. 1/2 teaspoon salt. 1/2 cup orange juice. 1/4 teaspoon paprika. 1/2 teaspoon onion (grated) 14 teaspoon mustard. 1 tablespoon parsley 1 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 1 cup pineapple juice. Yolk of 1 egg. 3 teaspoons sugar. 2 teaspoons corn starch. Juice 12 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 1 quart canned Rind 1 orange and lemon. pineapple. 3 tablespoons corn starch. Juice 1 orange. Yolks 2 eggs. Juice 1 lemon. 1/2 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. 92 FAVORITE DISHES Fruit Salad Dressing 1 cup water. 1 lemon, juice and little 1 cup sugar. rind. 1 tablespoon corn starch. 1 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 14 cup sugar. 1 cup oil. 14 cup vinegar. 1 teaspoon onion juice. 1 level teaspoon celery 1/2 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 2 tablespoons flour. 1 cup boiling water. 1/2 cup olive oil. Salt, red pepper and lemon 2 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 1 pound full cream cheese, 1 pimento, cut fine. grated. 1 small onion, grated. Sauce 1 egg beaten light. Little red pepper, salt and 4 tablespoons cream, mustard. 2 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 1 cup grated cheese. Yolks 2 eggs beaten. 4 tablespoons butter. A little mustard, salt and 4 tablespoons bread paprika. crumbs. FAVORITE DISHES 95 Cheese Relish 4 slices bread, cut thick, 1 pint milk. well buttered. 3 eggs beaten and stirred 34 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 2 tablespoons butter. 14 cup Ralston breakfast 2 tablespoons flour. food. 1/4 teaspoon salt. 1 cup grated cheese. 14 teaspoon paprika. Yolks of 3 eggs. 1 cup milk. Whites of 3 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 25 minutes in moderate oven. Serve immediately. -Grace Lee May, Regent, Clinton Chapter. Cheese Straws, No. I. 2 ounces butter. 2 ounces grated cheese. 2 ounces flour. 1/2 saltspoons mixed salt 2 ounces bread crumbs. and cayenne. 96 FAVORITE DISHES 1 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. 2 tablespoons butter. Salt and cayenne to taste. Ice water to make a stiff 1 cup grated cheese. dough. Mix cheese and flour. Put in butter and moisten with ice water. Roll very thin and cut in 6 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 1 cup grated cheese. 1/8 teaspoon paprika. 1 teaspoon flour. 1/2 teaspoon salt. 1 cup hot milk. 1/4 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 1 teaspoon flour mixed, with 2 tablespoons milk. Add slowly, 2 ounces cheese cut or grated fine, also: 1 egg 98 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. 4 eggs. Egg Timbales 1 scant tablespoon salt. 1 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 6 eggs. 1 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 99 5 eggs. Foamy Omelet 21/2 tablespoon butter, 5 tablespoons water. melted. 10 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 3 dozen oysters. 1/2 tablespoons celery. 7 eggs. 1/2 tablespoons parsley. 2 tablespoons butter. 1 cup rich milk. 2 heaping tablespoons 1 cup liquor from oysters. flour. Salt and pepper to taste. 11/2 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 1 cup boiled rice. 1 tablespoon butter. 1/2 tablespoon salt. 1 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 2 eggs. 100 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 2 tablespoons butter. 14 teaspoon pepper. 2 tablespoons flour. 1 cup rich milk, 1/4 teaspoon salt. 2/3 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: 1 tablespoon granulated sugar. 1 tablespoon salt. Scald 1 pint of milk and 1 tablespoon lard together and pour over the salt and sugar. When cool enough, add 1 compressed yeast cake dissolved in 1 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 20 minutes. When light, mold into loaves, set to rise. When light bake 45 to 60 minutes. -Mary Pomeroy Ware, Clinton Chapter. Salt Rising Bread 1 tablespoon corn meal. 1 teaspoon salt. 27/2 pints boiling water. 1/4 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 1 quart water, lukewarm. 1 tablespoon shortening. 1 dry yeast cake. Whole wheat, and white 1 cup sugar. flour. 2 tablespoons salt. 102 FAVORITE DISHES Dissolve yeast cake and one-half teaspoon sugar in one- third cup lukewarm water. About 9 or 10 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 2 cups oatmeal. 3 cups boiling water. 1 tablespoon lard. Pinch of salt. 1/2 cup molasses. 3 pts. white flour. 12 cake compressed yeast. 1 cup chopped nuţ meats and raisins. In the evening pour over the oatmeal the boiling water. Add 1 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. 1 large cup Quaker Oats. 1 heaping teaspoon salt. 1/2 large cup black molas 2 small cups boiling water. 1 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. 1 cup chopped English walnuts may be added, if desired. - Mary Pomeroy Ware, Clinton Chapter. FAVORITE DISHES 103 3 eggs. Biscuit 1 pint milk. 4 tablespoons sugar. 1 yeast cake. Plenty of salt. Flour. 1 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 1 cup milk, add one-half cup butter, one and one- half tablespoon sugar, and one-half teaspoon salt. When lukewarm, add 1 yeast cake dissolved in one-fourth cup lukewarm water, white of 1 egg well beaten and three and three-fourths cups flour. Knead, let rise, shape, let rise again and bake in hot oven 20 or 25 minutes. In shaping, put 3 small balls well but- tered in each gem pan. This quantity makes at least 18 biscuits. Mix at 12 o'clock, put in pans at 3:00 and bake at 5:00.—Emma L. Crowell, Past State Regent of Penn. Light Rolls 1 cup yeast sponge. cup hot water. 1/2 cup lard. Salt to taste. 72 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. 1 Rolls Soak 2 yeast cakes in 1/2 cup of luke warm water, add 2 tablespoons of flour and let rise until light and foamy. Put 34 of a cup of butter and 1/2 cups of milk in double boiler just long enough to melt the butter. Let cool then 104 FAVORITE DISHES add 1/2 cup of sugar, 1 tablespoon of salt and 4 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 1 cake Fleishmann's yeast. White of one egg. 1 cup milk, scalded and 2 tablespoons lard or but- cooled. ter, melted. 1 tablespoon sugar. 1/2 teaspoon salt. 3 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 1/2 pint scalded milk. 1/2 compressed yeast cake 1/2 cup butter put in milk. dissolved in little Cool. water. 2 eggs beaten and mixed Flour to make soft batter. with 1/4 cup sugar. Stir down and let rise. Drop or roll out and let rise again before baking. -Clara Lamb McCoy, Clinton Chapter. FAVORITE DISHES 105 Baking Powder Biscuit with Oil 2 cups flour. 4 dessert spoons any kind 2 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 18 ounces flour. 4 ounces lard. 1 level teaspoon baking 1 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 20 to 30 minutes. The dough should be folded over every few minutes. Roll about one-half inch thick, prick with a fork and bake about 20 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 1 cup sour milk. 1/2 teaspoon soda. 2 tablespoons butter. 2 teaspoons baking powder. 2 cups Aour. 1/2 teaspoon salt. With tips of fingers work into flour 2 tablespoons but- ter. Stir in lightly with fork about 1 cup sour milk. Roll dough out quickly on well floured board to one-half inch thickness, cut into small rounds. Bake in hot oven 20 minutes.—Byrd Vosburgh Chase, Clinton Chapter. Nut Biscuit 2 cups of flour. 2 tablespoons butter. 4 teaspoons baking pow 2 tablespoons sugar der. (level). 1/2 teaspoon salt. 1 cup chopped nut meats. Mix all dry ingredients together-except sugar. Add butter and enough milk to make soft batter, then add nuts 106 FAVORITE DISHES and sugar well mixed. Cut with biscuit cutter and bake in hot oven.-Lutie Green Harrison, Clinton Chapter. Baked Brown Bread 2 cups buttermilk or sour 1/2 cup molasses. milk. 2 even teaspoons soda. 2 cups graham flour. 1 even teaspoon salt. 1/2 cup sugar. 1 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.. 1 cup white flour. 1 cup molasses. 2 cups graham flour. 34 cup sugar. 2 cups Indian meal. 31/2 cups sour milk. 2 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 4 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. 1 pint corn meal. 1 cup molasses. 1 pint graham flour. 2 level teaspoons soda. 1 pint sour milk. 1 teaspoon salt. Steam three hours. -Carrie Black Bostwick, Clinton Chapter. Brown Bread, No. I. 1 pint graham flour. 1 teaspoon salt. 12 pint Indian meal. 1 heaping teaspoon soda 1/2 cup molasses. dissolved in milk. 1 pint milk. Steam three to four hours.-Elizabeth Barney Buel, Past State Regent of Connecticut. 108 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. 1 egg: Graham Bread, No. II. 1/2 cup brown sugar. Salt. Butter size of walnut. 2 cups graham flour. 1/2 cup nuts. 1 cup sour milk. 1/2 cup raisins. 1/2 teaspoon soda. Bake one hour. -Demmie Thompson Snyder, Clinton Chapter. Summer Brown Bread 11/2 cups whole wheat. 1 cup real New Orleans 1 cup cream of wheat. molasses. 1 teaspoon salt. 1/2 teaspoons soda, a little 11/2 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. 11/2 cups graham flour. 1/2 cups sour milk. 1 cup wheat flour. 1 cup nut meats. 1/4 cup molasses filled up 1 teaspoon salt. 1 teaspoon soda. Bake Slowly.—Jeannette LeProvost Rogers, Rockford, Illinois. Clinton Chapter. Nut Bread, No. II. 1/2 cup brown sugar. 2 teaspoons baking pow- 1 cup sweet milk. der. 2 cups white flour. 1/2 (scant) teaspoon salt. 1/2 cup English walnut meats, broken up. with sugar. 1 egg. FAVORITE DISHES 109 1 egg Bake three-fourths of an hour in slow oven. -Carrie C. Keator, Past State Regent of S. D. Nut Bread, No. III. 1 cup nut meats. . 1 cup sugar. 4 teaspoons baking pow- 1 cup milk. der. Salt. Let rise 20 minutes in pan before putting in oven. - Mary W. H. Harrison, St. Paul, Minnesota. Clinton Chapter. Oatmeal Nut Bread 2 cups oatmeal. 1 tablespoon Crisco. 1/2 cup boiling water. When cool, add one-half cup English walnut meats, and add all to enough bread sponge to make 4 medium sized loaves. Mix hard as any bread.—Eleanor Childs, Water- loo Chapter, Waterloo, Iowa. FAVORITE DISHES 111 Corn Bread, No. II. 13 cup sugar. 4 tablespoons corn meal. 1/2 cup milk 2 scant teaspoons baking 1/2 cup melted butter. powder. 1 cup flour. -Ethel Chamberlain Hurlbut, Fort Dodge Chapter, Fort Dodge, Iowa. Spoon Corn Bread 1 pint corn meal. 1 large tablespoon butter 1 teaspoon salt. and lard mixed. Scald all together. 4 eggs beaten very light. 2 teaspoons baking pow- 1 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. 1 cup corn meal. 1/2 teaspoon soda. 1 cup white flour. 1 cup sour cream. 2 teaspoons salt. 3 tablespoons butter. 1 cup sugar. 2 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 2 cups flour. 3 cups buttermilk or sour 2 cups sifted meal. milk. 23 cup sugar. 1 heaping teaspoon soda. 1 small teaspoon salt. 112 FAVORITE DISHES Bake in long pan. Cut in squares to serve. -Laura Sampson Cooney, Fort Greene Chapter, Brooklyn, New York. Sponge Johnny Cake 2 tablespoons butter. 1/2 cup corn meal. 1/2 cup sugar (scant). 1 cup flour. Pinch of salt. 2 teaspoons baking pow- 1/2 cup sweet milk. der (mixed with flour). 3 eggs beaten separately. - Mary Pomeroy Ware, Clinton Chapter. Spider Johnny Cake 13/3 cups corn meal. 1 cup sour milk. 1/2 cup flour. 1 cup sweet milk. 14 cup sugar. 1 teaspoon soda. 1 teaspoon salt. 3 tablespoons butter. 2 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 1 cup sugar. 272 cups flour. 14 cup butter. 2 teaspoons baking pow- der. 1 cup milk. 1 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 2 eggs. FAVORITE DISHES 115 1 egg Cream Muffins 34 cup flour. 1 large egg, beaten Small pinch of salt. separately. 1 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. 1 cup milk (scant). 18 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 2 cups milk. 1 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 1 cup butter. 274 cups flour. 1/2 cup sugar. 1/2 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 2 inch lengths, paint with egg or cream and sprin- kle with chopped almonds and sugar. Bake. --Nina Norman Smith, Clinton Chapter. 2 eggs. 1 egg. 118 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. 1 tablespoon chopped Two hard boiled eggs. onion. 1 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. 1 cup butter. 4 cups flour. Daisy Dewdrop—Brides Cake 3 cups sugar. Whites of 12 eggs. . 3 teaspoons baking 1 cup sweet milk. powder. 2 teaspoons almond, lemon 1/2 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 1 pound butter. 2 teaspoons lemond juice. 1 pound sugar. 2 teaspoons cinnamon. 1 dozen eggs (separated). 34 teaspoon mace. 2 pounds raisins. 34 teaspoon cloves. pound currants. 3 teaspoons allspice. 1/2 pound citron. 1 teaspoon chocolate. 1 pound candied fruit. 14 cup brandy. 114 pounds pineapple. 1 cup almonds (blanched). 14 pound cherries. 1 cup walnuts (chopped). 1 pound Swandown flour. (1 sifter, or 4 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. 120 FAVORITE DISHES Pound Cake 5 eggs. Butter equal to weight of Sugar equal to weight of 3 eggs. 5 eggs. Flour equal to weight of 1 teaspoon baking powder. Flavoring. 4 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 10 eggs. 1 pound sugar.. 1 pound butter. 1 pound raisins. 1 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 1 pound butter (scant 1 pound raisins. measure). 2 pounds granulated sugar. Yolks 10 eggs beaten un 1 pound sifted flour. til light. 1 pound Jordan almonds. Whites 10 eggs beaten 1/2 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 121 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 1 pound butter. 192 pounds shredded 1 pound sugar. citron. 1 pound flour. squares melted choco- 1 pound pecans. late. 1 tablespoon cinnamon. 1 pound candied cherries. 1 tablespoon nutmeg. 1 pound candied pine- 1 teaspoon cloves. apple. 12 eggs beaten separately. 1 pound blanched 5 pounds seeded raisins. almonds. 3 pounds currants. 1 glass grape juice. 1 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 2/3 cup butter. 1/4 cups sugar (powder- 178 cups Swansdown pas- ed). try flour. 1/2 cup cherries (candied). 14 teaspoon soda. 1/2 cup almonds. 1/2 tablespoon lemon juice. 1/2 cup citron (sliced). Whites of 6 eggs. 1/2 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 122 FAVORITE DISHES cake pan and bake in moderate oven one hour. -Grace Huston Smith, Clinton Chapter. 4 eggs. Scotch Cake 1 pound white sugar. 10 eggs beaten separately. 1 pound flour. 1 pound raisins. 1 pound butter. 1/2 pound citron. 1 scant teaspoon baking 1 nutmeg. powder. 1 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 1 pound sugar. 12 ounces butter, 1 pound flour. 1 pound raisins. 1 teacup milk. 1/2 pound citron. 1 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 14 cup butter. 21/2 teaspoons baking 1 cup sugar. powder. 1/2 cup milk Whites two eggs. 143 cups flour. 1/2 teaspoon vanilla or 14 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 45 minutes, -Mrs. George 0. Jenkins, Past State Regent of Massachusetts. Snowball Cake 1 cup milk Whites of two eggs. 1 cup sugar. 3 teaspoons baking 1 cup flour. powder. Pinch of salt. FAVORITE DISHES 123 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. 2 cups sugar. 31/2 cups Swansdown pas- 1 cup butter. try flour. 1 teaspoon vanilla. 8 whites of eggs. 5 drops bitter almond. 2 heaping teaspoons bak- 1 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. 12 cup butter. 4 egg whites. 1/2 cups sugar. 2 rounding teaspoons bak- 1 cup water. ing powder. 3 cups sifted Swansdown 1 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 1 cup sugar. 2 egg yolks. 1/2 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. 126 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 81/2x4x212.) Whites of 5 eggs. 1/2 teaspoon cream tartar. 2/3 cup sugar sifted twice. 12 teaspoon salt. 1/2 cup flour sifted several 12 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 40 minutes in moderate oven. Ice with favorite white icing.–Florence Orr Murray, Old Belfrey Chapter, Boston, Massachusetts. Chocolate Angel Food 1 cup (full) egg whites. 1/2 cup flour mixed with Pinch salt in eggs. 1/2 cup cocoa. 11/4 cup granulated sugar 1/2 teaspoon vanilla. (sifted). Sift flour and cocoa five times, 1/2 teaspoon cream of tartar in eggs when half beaten. Bake from 45 minutes to one hour.-Emma Leslie Taylor, Clinton Chapter. Boiled Sponge Cake 1 cup sugar. 1 cup flour. Whites of 6 eggs beaten. 1 teaspoon cream tartar. Yolks of 6 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 127 Sponge Cake, No. I. 3 eggs. 2 teaspoons baking pow- 1/2 cups flour. der. 11/2 cups sugar. 1 teaspoon vanilla extract. 7/2 cup water. A little salt. Beat whites of eggs light and add one-half cup sugar. Beat the yolks of eggs with 1 cup sugar and add to the whites.-Elizabeth Barney Buel, Past State Regent of Connecticut. Sponge Cake, No. II. 1 cup pulverized sugar. 1 cup flour. 3 eggs, break the yolks on 1 teaspoon baking powder. the sugar, beat the 1 pinch of salt. whites stiff. A little lemon or vanilla 3 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 2 cups white sugar. 274 cups flour. 6 eggs (leaving out the 3 teaspoons Royal baking whites of three. powder. 1/2 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 131 Put chocolate in double boiler with 1 cup of boiling water. After it is dissolved, add milk and let come to a boil. Mix together dry, two cups sugar and 1/2 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 2 cups of brown sugar. 2 cups of flour mixed with 1/2 cup butter. one level teaspoon of 2 eggs beaten separately. soda. 1/2 cup sour milk. Add whites of eggs the last thing One-fourth cup of grated Baker's chocolate dissolved in 1/2 cup of boiling water; let cool and add to the above. Bake in 2 layers, put together with white or fudge frosting. -Mollie Ankeny Young, Clinton Chapter. Cocoa Cake 1/2 cup butter. 1/2 cup cocoa. 2 coffee cups sugar. 1 scant teaspoon baking 1 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 134 cups sugar. 12 cup milk . 4 cup butter. 2 cups flour. 1 teaspoon vanilla. 2 squares Baker's choco- 3 teaspoons baking pow- late. der. 1/2 cup boiling water. Cream butter and sugar, add beaten egg, then milk and flour alternately. Add baking powder with part flour. 2 eggs. 2 cups flour. 2 eggs. FAVORITE DISHES 133 Mocha Cake with Burnt Sugar Frosting Mocha Cake (2 layers) 1/2 cup butter. 72 cup strong coffee (cold). 1 cup sugar. 2 teaspoons baking pow- 134 cups flour (Swans- der. down). 3 eggs, whites only. Cream butter and sugar, add coffee gradually with flour sifted with baking powder. Last add beaten whites of eggs. Frosting 1/2 scant cup sugar. 1/2 tablespoons burnt 5 tablespoons water. sugar. 1 egg white. 1 teaspoon vanilla. Burnt Sugar 1/2 cup sugar. 1/2 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 2 cups sugar. 2 tablespoons melted 1 cup butter. chocolate. 11/3 cups cold water. 4 cups sifted flour. Yolks four eggs. 2 cups seeded raisins, 1 teaspoon each, soda, chopped. cinnamon and vanilla. Filling Cream 2 cup butter and 3 cups powdered sugar, add whites of 4 eggs.—Jennie S. Dexter, Kenosha Chapter, Kenosha, Wisconsin. FAVORITE DISHES 135 3 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) 1 cup chopped nuts. 1 teaspoon each, cloves, 1 cup raisins. cinnamon, allspice and 2 cups buttermilk mixed some nutmeg. with 1 large teaspoon 2 cups sugar. soda. 1/2 cup butter. 3 cups flour. Bake slowly in large square pan. Cuts into 24 pieces. - Mary E. McClelland, Abigail Adams Chapter, Des Moines, Iowa. Spice Fruit Cake 11/2 cups brown sugar. 1 teaspoon nutmeg. 1 cup butter. teaspoon cinnamon. 1 cup sour milk. 1 teaspoon allspice. 27/2 cups flour. 1/2 teaspoon cloves. 1 teaspoon soda. One cup each of raisins' (chopped) and currants and a little citron.—Edna Denison Blackwell, Muscatine, Iowa. Clinton Chapter. Spanish Buns 1 cup brown sugar. 1 teaspoon cinnamon. 1/2 cup butter, 1/2 teaspoon cloves. 1/2 cup milk. Yolks of 2 eggs. 1/2 teaspoons baking Flour enough to thicken. powder. -Sara E. Moore Carruth, Past State Regent of Florida. Lady Grace Cake 1 cup sugar. 1 cup seeded raisins boiled 1 tablespoon butter. in a little water until dry. 2/3 cup sour milk. scant teaspoon soda. 172 cups flour. 2 teaspoons cinnamon. 1/2 cup English walnuts. 1 egg 136 FAVORITE DISHES Frosting 1/2 cups white sugar. Butter the size of an egg 1/2 cup brown sugar. and soda the size of a 1/2 cup milk. pea. -Addie Merrell Lee, Clinton Chapter. Black Cake 2 cups brown sugar. 1 teaspoon cloves. 11/2 cups butter. 2 cups sweet milk. 6 eggs beaten separately. 2 pounds raisins. 3 cups flour, browned. 2 pounds currants. 2 tablespoons molasses. 2 teaspoons baking 1 tablespoon cinnamon. powder. 1 teaspoon mace. -Valeria M. Ankeny, Clinton Chapter. Virginia Loaf Cake 1 cup brown sugar. 1 teaspoon baking powder. 1/2 cup butter. 2 cups sifted flour. 1 tablespoon Karo syrup 1 cup sour milk. (or other). 1 teaspoon soda. 1 cup chopped dates or 1/2 teaspoon cloves and raisins. cinnamon. Bake in loaf in moderate oven.-Velma Sylvester Barber, Columbia Chapter, Washington, D. C. 1 egg Graham Cracker Cake 1/2 cup butter. 11/2 teaspoons baking pow- 1/2 cup granulated sugar. der. 2 eggs beaten separately. 20 graham crackers rolled. 34 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 139 Stir into eggs and cream. Dissolve 1 teaspoon of soda in a little cold water, add to other ingredients and flavor with 1 teaspoon vanilla. This will make 2 layers. Frost with chocolate icing. -Maud Peck Ray, Clinton Chapter. Yum Yum Cake 2 cups sugar. 1 teaspoon cloves. 2 cups cold water (or 112 A little mace. cups water and 1/2 cup 1 box raisins. sherry wine). 1/2 box currants. 2 teaspoons cinnamon. tablespoons lard. Boil all together five minutes. Cool and add 3 cups flour sifted with one heaping teaspoon soda. This makes two cakes.—Marjorie Blue Williams, Ganowanges Chapter, Richfield Springs, New York. Economy Cake 11/2 cups sifted flour. 3 tablespoons melted but- 1 cup sugar. ter. 2 heaping teaspoons bak 1 egg beaten (both white ing powder, sifted to- and yolk). gether. 1 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 113 coffee cups flour. 23 teacup melted shorten- 1 coffee cup sugar. ing. 2 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 2 eggs. FAVORITE DISHES 141 Cushion Cake 1/2 cup shortening. 1 cup sugar. 1/2 cup milk. 2 teaspoons baking pow- 2 cups flour. der sifted with flour. 2 eggs, beaten light. 1 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 1 cup sugar. 1 cup chopped stewed 2 cups flour. prunes. 3 eggs save 2 whites for 1 teaspoon each cloves, frosting. cinnamon, vanilla, 1/2 cup butter. soda and baking 1/2 cup sweet milk. powder. Sift baking powder and soda in flour. Bake in layers. -Alice M. Booth, Clinton Chapter. Wisconsin Boy's Favorite Cake 2 cups sugar. 2 teaspoons baking pow- 1 cup butter. der. 1 cup sweet milk. Whites of 5 eggs. 3 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 145 2 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 1 cup butter. 1 teaspoon ginger. 1 cup sugar. 1 teaspoon cloves. 1 cup molasses. 1 teaspoon cinnamon. 1 cup sour cream. 1 cup seeded raisins. 4 cups flour. 1 cup walnut meats. 2 level teaspoons soda in Pinch of salt. cream. -Jennie Patton Nagel, Clinton Chapter. Ginger Bread, No. I. 2 level teaspoons soda dis- 1/2 cup sugar. solved in hot water. 1 cup molasses. 1 teaspoon ginger. 1/2 cup butter. 1/2 teaspoon cinnamon. 1 cup boiling water. 1/4 teaspoon cloves. 21/2 cups flour. 14 teaspoon salt. —Carrie B. Bostwick, Clinton Chapter. Ginger Bread, No. II. 1 cup butter. tablespoon cinnamon. 1 cup sour cream. 1 teaspoon ginger. 1 cup molasses. 1 teaspoon soda. 1 cup light brown sugar. Flour enough to make a stiff batter. 1 small teaspoon nutmeg, Add a few raisins. grated. -Minnie Olds Fay, Clinton Chapter. Quick Frosting 1 egg white and 1/2 cups powdered sugar. 1 teaspoon lemon juice Vanilla. beaten until dry. —Grace Evans Weih, Clinton Chapter. 2 eggs. 10 146 FAVORITE DISHES 1 cup sugar. Chocolate Frosting 1 heaping teaspoon corn starch. 3 squares chocolate. 1/2 cup milk. 1 egg Boil together until thick. -Grace Huston Smith, Clinton Chapter. Quick Chocolate Icing 1 cup pulverized sugar. 2 tablespoons boiling 3 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 4 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 1 cup cream. 2 teaspoons corn starch. 2 egg yolks. 1/2 cup blanched and chop- 3 tablespoons sugar. ped almonds. Cook in double boiler. Spread when cool on layers. -Nettie Sanborn Thompson, Clinton Chapter. 148 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 13 cup soft butter. 2 teaspoons baking pow- 193 cups brown sugar. der. 2 eggs. 1/2 teaspoon cinnamon. 1/2 cup milk. 1/2 teaspoon nutmeg. 134 cups sifted flour. 1/2 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 1/2 cup sugar. 1 very small teaspoon gin- 1 cup molasses. ger and cloves. 1/2 cup butter or shortening 2 teaspoons soda, dissolved (latter is best). in 1 cup boiling water. 2/2 cups sifted flour. 2 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 1 cup brown sugar. 21/2 cups flour. 1/2 cup butter. 1 teaspoon cinnamon. 1/2 cup sour milk. 1 teaspoon ginger. 1/2 cup molasses. 2 level teaspoons soda. 1 egg (The original calls for butter and bacon drippings.) -Anna Lyon Obert, Clinton Chapter. 150 FAVORITE DISHES Cocoanut Drop Cakes 2 cups corn flakes. 1 cup cocoanut. 1 cup sugar. 2 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 1 cup sugar. 1/2 cup milk 14 cup butter. 1 teaspoon baking pow- 2 eggs beaten. der. 1/4 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 1/2 cup sugar. 1 teaspoon soda. 12 cup butter. 1 teaspoon cinnamon. 1/2 cup molasses. 1/2 teaspoon cloves and 1/2 cup strong coffee. nutmeg. 1/2 cups flour. 1/2 cup raisins. Bake in gem pans. -Emma Lamb Gates, Clinton Chapter. Cream Cakes 2 cups granulated sugar. 3 teaspoons baking pow- 34 cups butter. der. 31/2 cups flour. 1 teaspoon vanilla. 1 cup milk. 72 teaspoon salt. 1 egg 4 eggs. Filling 2 egg yolks. 1 tablespoon corn starch. 3 tablespoons sugar. 1 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 151 Golden Cup Cakes 74 cup of butter. Yolks of 5 eggs. 1/4 cup of milk. 11/2 teaspoons baking 1/2 cup of sugar. powder. 78 cup pastry flour. 1 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, 1/2 cup, cut in small pieces.—Mollie Ankeny Young, Clinton Chapter. Lace Cakes, No. I. 1 tablespoon butter. 21/2 teaspoons baking pow- 1 cup sugar. der. 2 eggs, well beaten. 1 teaspoon vanilla. 27/2 cups oatmeal. 14 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. 1 cup sugar. 1 tablespoon flour. 1/2 cup butter. 2 teaspoons baking pow- 2 egg yolks beaten. der. 21/2 cups rolled oats. 1 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 3 eggs. 1 cup nut meats (if 1 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. 152 FAVORITE DISHES Meringue-Hard Whites of 4 eggs. 78 cup powdered sugar. 2 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 1 cup brown sugar. 2 squares Baker's choco- late melted. 1/2 cup melted butter. 1/2 teaspoon soda. 1/2 cup milk. 1 cup chopped nuts. 1/2 cups flour. 1 egg Frosting 1 egg This is not cooked. 2 squares melted choco- 5 tablespoons cream. late. 3 cups powdered sugar. -Helen L. Whitley, Clinton Chapter. Frozen Cookies 2 cups sugar. 1 cup lard or butter. 2 eggs. Put eggs in a cup and fill with milk, and add one-half cup more milk. 2 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 1 lb. butter. 6 cups flour. 3 cups sugar (half brown, 3 eggs beaten. half white). 1 cup nuts. 2 teaspoons cinnamon. Juice of 1/2 a lemon. 1 teaspoon soda. 154 FAVORITE DISHES 2 eggs. 2 eggs. Brown Sugar Drop Cookies 1/2 cups C. sugar. 1 cup butter. 3 cups flour. 1 level teaspoon soda. 1 cup chopped raisins. 1/4 nutmeg 1/2 cup hot water. -Olive G. Gallentine, Morrison Chapter, Morrison, Illinois. Ginger Cookies 3 cups corn syrup and 3 teaspoons soda (one in molasses mixed. flour and one in milk). 1 tablespoon ginger. 1 large cup shortening. Flour to roll as light as 1 cup brown sugar. possible. 1/2 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 1 cup molasses. 1 tablespoon cinnamon. 1 cup sugar. 41 cups flour. 1 cup butter. 4 even teaspoons soda beaten in the molas- 1 tablespoon ginger. Roll out one-half inch thick. (They should be soft and rich.)-Anna Lyon Obert, Clinton Chapter. Ginger Snaps 1 cup shortening. 1 cup brown sugar. 1 cup molasses. Boil 5 minutes, then add: 1 teaspoon soda. 1/4 teaspoon ginger. 1 quart flour, sifted. 1/2 teaspoon cinnamon. Roll very thin. -Grace Kirkham Leslie, Clinton Chapter. Pepper Nuts 3 cups molasses, 1 teaspoon soda. 11/2 cups butter and lard. Scant 14 pound anise seed 3 eggs. ses. . FAVORITE DISHES 155 1 1 cup milk ground fine. 314 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 11/2 cups sugar and 1 teaspoon soda, dissolved 2/3 cup butter, beaten to a in a little water. cream. Flour enough to make a 2 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 4 whole eggs. 2 ounces citron, cut fine. 1 pound light brown sugar. 1/4 pound almonds, blanch- 2 cups flour. ed and cut fine. 1 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 1 cup confectioner's sugar. Grated rind of half an 2 tablespoons orange juice. orange. 1 teaspoon lemon juice. Add orange juice and rind to sugar, until thin enough to spread.-Eleanor Phelps White, Clinton Chapter. Fruit Cookies 2 cups brown sugar. 1 cup chopped nuts and 34 cup butter. raisins. 3 cups flour. 1 teaspoon soda dissolved Vanilla. in 2 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. 2 eggs. 156 FAVORITE DISHES 2 eggs. Nut Cookies 1 cup brown sugar. 14 teaspoon baking pow- der. 3 tablespoons flour. Pinch of salt. 1 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 1 cup sugar. 1 cup chopped nuts. 3/4 cup butter and lard 1/2 cups flour. mixed. 1 teaspoon (heaping) bak- 2 tablespoons milk. ing powder 1 well-beaten egg. 1/2 teaspoon soda. 14 teaspoon salt. Roll thin. -Elizabeth Gardiner Eastman, Clinton Chapter. Date Bars 1 cup chopped dates. 4 tablespoons bread 1 cup chopped English crumbs. walnuts. 3 whites of eggs beaten. 34 cup sugar. 1 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 1/2 teaspoon soda. 34 cup sugar. 1 teaspoon cinnamon. 1/2 cup butter. 14 teaspoon nutmeg. 1/4 cup thick, sour cream 1/2 cup raisins. or milk. 6 walnuts (chopped). 114 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. 2 eggs. FAVORITE DISHES 157 2 eggs. 1 egg Jumbles 1/2 cups sugar. 2 tablespoons sour cream. 1 cup butter. 1/2 teaspoon soda. Flour to mix. Roll thin and sprinkle tops with sugar. Keep indefi- nitely.—Jennie Smith Bevier, Clinton Chapter. Filled Cookies, No. I. 1 cup sugar. 13 teaspoon soda. 2/3 cup butter. 4 teaspoons milk. 1 teaspoon vanilla. 2/3 teaspoon cream tartar. Flour to roll. Filling 1/2 pound dates. 1/2 cup milk and water 1/2 cup sugar. mixed. (Stew dates, milk and water together.) -Clara Lamb McCoy, Clinton Chapter. Filled Cookies, No. II. 1 cup sugar. 1 tablespoon molasses. 1 teaspoon soda. 1/2 cup butter. 2 teaspoons baking pow- 3 cups flour sifted. der. 1 teaspoon cinnamon. Roll very thin and put 1 teaspoon of filling in the middle of a cooky and cover with another cooky. Bake in a 2 eggs. hot oven. Filling 1 cup dates. 2 cups water. 1 cup raisins. 1 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 2 cups oatmeal. 1/2 cup buttermilk or sour 2 cups flour. milk. 1 cup sugar. 1/2 teaspoon soda. 1/2 cup lard. 158 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 1 1 package dates. 2 teaspoons baking pow- 1 cup chopped nuts. der. 4 eggs beaten separately. Pinch of salt. 1/4 cups flour. Bake slowly in a sheet. 1 cup sugar. Cut in strips. -Carrie F. Mann, Onawa Chapter, Onawa. Past State Regent of Iowa. Rolled Oats Cookies 1 cup good lard. 1 teaspoon salt. 11/2 cups sugar. cup raisins or currants. 2 well beaten eggs. 2 cups flour. 1/2 cup milk. 1 level teaspoon soda. 1 teaspoon cinnamon. 2 cups rolled oats. 1/2 teaspoon cloves, I use half butter and half beef drippings. In case fresh milk can not be had, use 2 tablespoons Mount Vernon milk diluted with 5 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 34 cup light brown sugar. 1/2 cup butter. 1 tablespoon cream. 11/2 cups fine, raw oatmeal. 1/2 cups flour. 1 teaspoon baking powder. 1/2 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 1 egg FAVORITE DISHES 159 cooky cutter. Lay on buttered tins and bake in a hot oven. -Anna Murdock Jordan, Balliet Chapter, Mt. Vernon, Iowa. 1 egg 2 eggs. Cocoanut Cookies 3 cups flour. 1/4 cup milk. 1 teaspoon baking powder. 1 cup cocoanut. 1/2 cup butter. 1 cup sugar. -Genevieve Philips Keedick, Cedar Rapids, Iowa, Clinton, Iowa. Walnut Cookies 1 cup brown sugar. 1 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 2 cups of sugar. 1 teaspoon of vanilla. 1 cup of shortening. 1 level teaspoon of soda. 1/2 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. 1/2 cup butter. 1/2 cup sour cream. 3/4 cup sugar. 1/2 teaspoon soda. 2 small cups flour. 1/2 teaspoon vanilla. 1 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. 1 egg 160 FAVORITE DISHES 2 cups flour. Sour Cream Cookies, No. II. Cream Sift together 34 cup butter and lard (mixed). 1 teaspoon salt. 2 heaping cups sugar. 1 teaspoon baking pow- Add der. 3 beaten eggs. And mix alternately with 1 cup sour cream. Add flour to make soft dough. Roll and bake in mod- erate oven.—Belle Snyder Drury, Clinton Chapter. Sour Milk Cookies 2 cups sugar. 3 eggs. 1/2 cup butter and lard. 1 teaspoon soda. 1 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. 14 tablespoons milk. 1 level teaspoon soda. 12 tablespoons sugar. 2 teaspoons cream tartar. 2 eggs well beaten. Salt. 3 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. 1 Doughnuts, No. II. 1 cup sugar, scant. 14 teaspoon salt, nutmeg. 1 tablespoon lard. cup sweet milk. Cream sugar and lard 4 cups flour. together. 4 teaspoons baking pow- 2 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 4 cups flour. 1 cup ice water. 1 cup lard. 1 teaspoon salt. 1 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) 1/2 cups flour. 1/4 cup water, scant meas- 1/2 cup lard, full measure. 1 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 3 cups flour. Salt in this proportion 1 cup shortening: 1 teaspoon salt. 1 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 2% 16. 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 25 years. IGLEHEART BROTHERS Evansville, Indiana Established 1856 Also manufacturers of Swans Down Wheat Bran, Nature's Laxative Food. SWANS DOWN Prepared (Not Self-Rising) CAKE FLOUR Preferred by Housewives for 25 years FOR HOME MADE CAKE KA . AN NA Waar # *** IGLENEAMT BROTHERS V 2. W SOLD ONLY IN PACKAGO FOR SALE BY: ANY GOOD GROCER Try This Cake Recipe DELICIOUS SWANS DOWN CAKE 12 cupful butter, or substitute 3 teaspoonfuls baking powder 1 cupful sugar 14 teaspoonful salt 23 cupful milk 1 teaspoonful vanilla 2 cupfuls SWANS DOWN CAKE FLOUR 3 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 (350-400° F). Thick layer and cakes baked in a loaf require a mo- derate oven (325-375°F) while sponge cakes and angel cakes require a slow oven (250-300° F). Fruit cakes require even a slower oven (200-250° 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 10c sent to Igleheart Brothers, Evansville, Indiana, Department C.1. 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. 164 FAVORITE DISHES : 1 egg Squash Pie Coffee cup mashed squash. 1/2 teaspoon ground ginger. 1/2 teaspoon cloves. A little salt. 1 cup sugar. Teaspoon ground cin- 1 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 3 tablespoons sugar. Boil together and add 2 tablespoons flour evened 2 heaping tablespoons off. cocoanut. 1/2 teaspoon vanilla. Yolks three eggs. Beat whites of 2 eggs for 1 white, and a small piece meringue. of butter. Brown in oven. -Letitia Shoecraft, Clinton Chapter. oven. 2 cups milk. FAVORITE DISHES 165 Orange Pie Yolks 3 eggs. Juice and rind of 1 orange. Whites 2 eggs. Pinch of salt. 1/2 cup sugar mixed with 1 cup boiling water. 2 tablespoons flour. Cook in double boiler until thickened, (all but whites of eggs) pour into baked crust. Cover the top with whites of 2 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 2 eggs. 1 even tablespoon corn 1/2 cup sugar. starch dissolved in 1 tablespoon flour. milk. 1 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 1 cup sour cream and milk. Piece of butter. 1 cup seedless raisins. 1/2 teaspoon cinnamon. 1 cup sugar. 1/2 teaspoon cloves. Pinch of salt. Cook together and bake with two crusts. -Clara A. Wheeler, Clinton Chapter. Snow Pie 1 cup sugar. 1 cup water. Let this boil 10 minutes. Add a heaping teaspoon of corn starch and let boil 5 minutes longer. Take off stove and let cool, then add the whites of three eggs beaten to a stiff froth. Beat 20 minutes and flavor. Put in a baked crust.-Anna Lyon Obert, Clinton Chapter. 1 egg FAVORITE DISHES 167 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. 1 cup brown sugar. 1 teaspoon vanilla. 3 tablespoons maple 2 tablespoons flour dis- syrup. solved in 3 table- 2 tablespoons butter. spoons cream. 2 yolks of eggs (beaten). 1 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. 1 cup brown sugar melted. 1 cup sweet milk. 1 tablespoon butter. 1 tablespoon flour. Yolks of 2 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 1 cup chopped cranberries. 1 tablespoon flour. 1 cup chopped raisins. 1 teaspoon vanilla. 1/2 cup cold water. 1/2 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 169 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 2 cups rhubarb. 1 tablespoon flour. 2 cups sugar. 1 tablespoon butter. 2 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 1 pound cleaned raisins. 1 cup sugar. 1 lemon sliced thin. 1 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, 2 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 1 cup milk . 1 tablespoon corn starch. 1 cup sugar. Butter size of walnut. 2 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. 172 FAVORITE DISHES 1 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. 1 quart of flour in which 2 tablespoons butter and is sifted: lard mixed, and rub- 2 teaspoons baking pow- bed through flour. der. 1/2 teaspoon salt. Pint of cream. 1 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 2 cups flour (Swansdown). Butter size of two eggs. 2 level teaspoons salt. Milk. 2 heaping teaspoons bak 1 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 175 1 egg Torte Whites of six eggs. 2 cups sifted sugar. 1 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 325°. Serve with fruit over it and whipped cream. - Madge Watkins Thorne, Clinton Chapter. Blueberry Torte 6 ounces butter. 2 tablespoons granulated 12 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 1/2 cup sugar, 1 egg, 1 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 2 tablespoons lard. 1/4 teaspoon baking pow- 2 tablespoons butter. der. 2 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: 1/2 cup sugar. 1/2 cup almonds, ground. 2 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. 1 egg 176 FAVORITE DISHES Raspberry Meringue Whites of 4 eggs. 1/2 cup powdered sugar. 1/2 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 4 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 30 to 35 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 10 to 15 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 1/2 pint bottle cream whip 1/2 cup almonds, blanched ped. and cut lengthwise. 1 small teaspoon powder 1 tablespoon sugar. ed gelatine dissolved Vanilla. in a little water. Cherries for decorations. 24 marshmallows cut into quarters. -Helen M. Dunbar, Clinton Chapter. Snow Pudding, No. I. 1 tablespoon white gelatine Add: soaked in 14 cup cold 1/2 cup sugar, water. Whites 2 eggs beaten stiff. Dissolve in 1/4 cup scalded 1 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. 1/2 pint cold water. 1 cup sugar. 1/2 package gelatine. Whites of 3 eggs. 1/2 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. 12 FAVORITE DISHES 179 Marshmallow Pudding, No. I. On a teacup of sugar break whites of 3 eggs. On this a teacup of warm water in which has been dissolved one heaping tablespoon of Knox's gelatine. Beat 20 minutes. Flavor with vanilla and color pink. Serve with cream. -Angie Burt Bowden, Past State Regent of Washington. Marshmallow Pudding, No. II. 1 cup cream. 24 marshmallows. 1 tablespoon sugar. 1/2 cup pecans or blanched 1 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. 1 tablespoon gelatine. 1/2 cup sugar. 1 cup cold water. Flavoring Whites 4 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. 4 egg whites. 1/2 cup (or less) hot water. 34 to 1 cup sugar. 2 squares Baker's choco- Scant tablespoon Knox late (melted). gelatine in very little 1 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 · 181 it jellies. Mix into this 1 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 1 small cup sugar. 14 cup seeded raisins 2 eggs well beaten. dredged in 1 apple diced. 2 tablespoons flour and 1 teaspoon vanilla. 1 teaspoon baking powder. Bake one-half hour slowly. Serve with sweetened whip- ped cream.—Mary W. H. Harrison, St. Paul, Minnesota. Clinton Chapter. 3 eggs. Peach Cream Pudding 1 quart pared sliced # 3/4 cup sugar. peaches. 2 tablespoons flour. 1/2 teaspoon vanilla. 1 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. 182 FAVORITE DISHES Norwegian Prune Pudding 1/2 pound prunes. 1/3 cups boiling water. 2 cups cold water. 1/3 cup corn starch. .1 cup sugar. 1 tablespoon lemon juice. 1 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 2 cups cold toast broken Butter size 2 eggs. in pieces size of large 1/2 cup sugar. hickory nut. 1 teaspoon cinnamon. 2 apples cut in dice. 1 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 45 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 1 cup chopped nuts. 1 teaspoon baking powder. 1 cup chopped dates. Whites of 3 eggs and 34 cup sugar. Yolk of 1 egg beaten stiff 1 tablespoon flour. together. Mix well, put in pan and bake twenty minutes. Serve hot or cold with whipped cream. -Zella White Towle, Clinton Chapter. 184 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 14 pound or large 1/2 cup 2 tablespoons fine bread dates. crumbs. 14 pound or large 1/2 cup 1/2 cup sugar. English walnuts. 3 eggs beaten separately. 1 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 1 cup each of grated car 1 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. 1 cup molasses. 1 teaspoon salt. 1 teaspoon soda, dissolved 2 cups seeded raisins. in a little hot water. 1 cup currants 1 egg well beaten. 1 cup English walnut 1 cup sour milk. meats chopped. 34 cup chopped suet. 3 cups flour. The fruit should be well washed and mixed with one cup of the flour. Put together in order named. Sauce 1 rounding tablespoon 1 level tablespoon Swans- butter. down pastry flour 1 cup maple syrup. 1/2 cup cream. Beat thoroughly and serve hot. -Clara A. Wheeler, Clinton Chapter. FAVORITE DISHES 185 Plum Pudding, No. II. 1 cup suet (chopped). 1 teaspoon cloves. 1 heaping cup sugar. 1 teaspoon salt. 2 cups bread crumbs. 12 nutmeg 1 cup raisins. 1 cup blanched almonds. 1 cup currants. 1 cup milk. 1/2 cup citron. 1 level teaspoon soda dis- 4 well beaten eggs. solved in 1 teaspoon cinnamon. 1 tablespoon warm water. Flour fruit from a pint of flour. Steam four hours. -Florence McNeil, Clinton Chapter. 10 eggs. Real English Plum Pudding 1 pound baker's bread 1/2 pound citron, cut into crumbs made fine and thin shavings. light. 1 pound brown sugar. 1 cup molasses. 1 pound suet. 1 glass of Sherry wine and 2 pounds seeded raisins. brandy. 2 pounds currants. 1 tablespoon mace. 1 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 14 ounces sugar. 2 teaspoons soda. 14 ounces raisins. 1 pint sweet milk. 7 ounces currants. 12 pound suet chopped 28 ounces flour. fine. 2 tablespoons treacle. Add trifle salt. 186 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. 2 eggs. Original Pudding 1/2 cup sugar. 1/4 cup brandy. 1/2 cup butter. 1 cup flour. 1 teaspoon soda. 1/2 cup sweet milk. 1 teaspoon cinnamon. 1/2 cup molasses. 1 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 1 cup sweetening (half 31/2 cups flour. sugar and half 2 heaping teaspoons bak- molasses). ing powder. Scant 1/2 cup butter. 1 pound figs chopped fine. 1 cup sweet milk. Steam three hours. 2 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. 188. FAVORITE DISHES Indian Meal Pudding 1 quart milk. 1 cup raisins. 7 tablespoons corn meal. Nutmeg to taste. Butter size of large hick 1/2 cup sugar. ory nut. Salt. 1 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 1 quart sweet milk. 1/4 tea cup butter. 1/2 tea cup rice uncooked. Little salt and nutmeg. 1 scant cup sugar. Bake slowly 1/2 hours. If found too dry add 1/2 cup milk when taken from oven. -Lutie Green Harrison, Clinton Chapter. Cold Rice Pudding 1 cup soft boiled rice. 1 lemon. 1 pint milk. Butter size of an egg. 1 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 1 quart milk 34 cup sugar. 1 tablespoon butter. 1/2 cup rice. 12 cup raisins. Boil the rice 15 minutes in one pint of milk. When cool add the yolks of the eggs, butter, sugar, unboiled milk, the 4 eggs. 4 eggs. 190 FAVORITE DISHES and sugar. Bread Pudding 1 large cup crumbs (not Grated rind of 12 lemon. fine). 1 pint of milk. Yolks 2 eggs. Bake. 1/2 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. 1/2 cup butter 1/2 teaspoons baking 1 cup sugar. powder. 2 eggs. 1 cup nuts. 34 cup milk Vanilla. 22 crackers. Cream butter and sugar, add egg beaten. Add crackers rolled and baking powder and flavor with vanilla. Bake 25 minutes. -Inez Skinner Ensign, East Orange, N. J. Brown Betty 2 cups bread crumbs, dry 12 cup raisins. and fine, 34 cup brown sugar. 2 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 1 cup sugar. 2 teaspoons baking pow- 2 tablespoons butter. der. Yolks two eggs. 2 cups raw cranberries 1/2 cup milk. floured. 11/2 cups flour. - - FAVORITE DISHES 191 Mix and bake three-fourths of an hour or bake less time in gem pans. Sauce 1 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. 1 pint sweet milk. 2 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. 1 pint sifted flour. Pinch of salt. 1 tablespoon melted butter. 1 cup sweet milk. 2 teaspoons baking pow- 34 cup sugar. der Pour into well buttered pan and steam 45 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 1 cup flour. cup cold water. 2 cups grated bread cup raisins. crumbs. 1/2 cup sugar. 1 teaspoon soda. 1/2 cup molasses. Finch of salt. 1 1 1 egg 192 FAVORITE DISHES 1 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 2 cups dry bread crumbs. soaked in 1/2 teaspoon each, cloves 1 cup sweet milk. and cinnamon. 74 cup butter 74 teaspoon salt. 1/2 cup molasses. 1/2 teaspoon soda. 1 cup raisins and chopped 2/3 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 34 cup sugar. Scant teaspoon salt. 2 teaspoons baking 2 tablespoons melted powder. butter. 2 squares chocolate melted. 1 cup milk. 2 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 4 tablespoons butter 1 cup powdered sugar. creamed. 1 egg well beaten. Warm over hot water. Add brandy, lemon juice or vanilla last.-Nancy Hosford Curtis, Clinton Chapter. Steamed Chocolate Pudding 6 tablespoons grated 1/2 cup sugar. chocolate. 1 cup flour. 1 tablespoon butter. 1/2 cup sweet milk. 1 teaspoon baking powder. Steam one and one-half hours. Serve with caramel sauce. 2 eggs. 1 egg FAVORITE DISHES 193 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 3 pounds raisins stoned 1 cup sweet milk poured and chopped a little bit. over bread crumbs. 1 pound currants. 1 egg glass wine. 1 pound baker's bread 1 egg glass brandy (or 2 crumbs. glasses grape juice or 1 pound chopped apples. cold coffee with one 1 pound beef suet. tablespoon of ground 1 pound sugar. cloves). 1 piece citron chopped fine. 1 good tablespoon flour to 10 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 1 cup powdered sugar. 1/2 teaspoon vanilla. 1/3 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 1 cup sugar. 2 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. 13 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 1 cup of the pulp of baked Whites of two eggs. apples. A little lemon juice. 34 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 196 FAVORITE DISHES Lemon Sponge 12 ounce gelatine. 1/2 pound sugar. 2 lemons. 6 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 4 cups scalded milk. 4 to 6 eggs. 1 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 198 FAVORITE DISHES Pineapple Bavarian Cream 1 can shredded pineapple. Sugar to taste (not too Juice 1/2 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 1/2 box Cox's gelatine 1/2 cup pulverized sugar. 1 pint cream. 1 cup cold boiled rice. 1/2 dozen pieces preserved 12 dozen figs. ginger. 12 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 1 pint milk. Yolks of 3 eggs. 1/2 cup sugar. 1 tablespoon corn starch. Cook custard in a double boiler. When partly cool pour in glass dish. Take beaten whites of eggs, 3 tablespoons sugar and 1 teaspoon cocoa. Beat to a stiff meringue and FAVORITE 199 DISHES 3 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. 1 envelope Knox Spark 1 tablespoon vanilla. ling gelatine. 1 quart milk. 8 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. 1/2 box gelatine. 1 quart sweet milk. 1 cup sugar. 1 teaspoon vanilla. 4 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 11/2 dozen fresh lady fingers. In a double boiler melt 2 cakes of German Sweet Choc- olate, grated or cut fine, 21/2 tablespoons of water, 3 table- spoons sugar. When melted remove from stove and add slowly the yolks of 4 eggs, beaten lightly. Then add the beaten whites of same, beaten stiff. Put waxed paper in bottom of long pan. 202 FAVORITE DISHES Orange Mousse 1 quart double cream. 1 cup sugar. Juice 2 oranges. 1 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 1/2 box Knox sparkling 14 pound blanched and gelatine. chopped almonds. 12 dozen rolled stale 1 cup sugar. macaroons. 1 pint heavy cream. 1 dozen marshmallows Vanilla. cut into small pieces. 1/4 cup cold water. 2 tablespoons chopped 1/4 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 6 eggs. 1 tablespoon vinegar. 1/2 cup sugar. 1 teaspoon vanilla. Beat eggs until very stiff and dry, add vinegar, then sugar and vanilla. Bake in two well buttered cake tins, FAVORITE DISHES 203 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 1/2 cup butter. 113 cups of graham crack- 1 cup sugar. ers rolled very fine. Yolks of 3 eggs. 1/2 teaspoons of baking Whites of 4 eggs. powder. 34 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 4 eggs. 1 pinch of salt. 1 cup sugar. Sift all together several 1 cup flour. times. 1 heaping teaspoon bak 11/2 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. 1/3 cup butter. 134 cups flour. 1 cup sugar. 21/2 teaspoons baking powder. 1/2 cup sweet milk. Vanilla. Bake in two layers. 2 eggs. 204 FAVORITE DISHES Filling 78 cup sugar. 2 eggs. 1/3 cup flour. 2 cups scalded milk. 1/8 teaspoon salt. 1 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 1 pint milk. 1 cup sugar. 1 cup cream (whipped). 1/2 box Knox's gelatine. Pinch of salt. 1/2 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- 3 eggs. 1 FAVORITE DISHES 205 talized ginger. Use more ginger and whipped cream if desired.—Sarah Bond Hanley, Past State Vice Regent of Illinois. Chocolate Charlotte 2 tablespoons gelatine. 1 cup sugar. 6 tablespoons cold water, 3 squares chocolate poured on gelatine. melted. 6 tablespoons hot water 1 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 1 cup sugar, sifted. 1 heaping teaspoon bak- Yolks 4 eggs, broken into ing powder. sugar and beaten well. 1 cup four. 4 tablespoons cold water. Salt. Juice 12 lemon. Fold in whites of 4 eggs beaten stiff. about 8x11 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. 1 pint cream, whipped. 15 cents worth of marsh- 1 cup powdered sugar. mallows cut in 4 1 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 206 FAVORITE DISHES 3 eggs. Puff Souffle 2 teaspoons butter. 1 heaping teaspoon flour. 3 teaspoons sugar. 1 cup milk. 1 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 1/2 box gelatine. 1 pint orange juice. 1 quart cream. 1 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 6 eggs. 4 eggs. Vanilla Souffle 1 cup milk 14 teaspoon salt. 2 tablespoons flour. 1 teaspoon vanilla. 3 tablespoons sugar. 2 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. 1 quart cream. 1 quart fruit. 1 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, I11. 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 211 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 1 can grated pineapple. 1 pint hot water. 2 heaping spoons gelatine 1 pint cold water. soaked in cold water. 1 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 1 pound dried apricots. 1 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 6 pounds crabapples. 1 teaspoon extract of 5 pounds sugar. cloves. 1 pint vinegar. 1/2 teaspoons extract of 3 large oranges. cinnamon. 2 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 4 pounds rhubarb. 4 oranges, juice and pulp. 2 pounds raisins. 1 lemon, juice. 4 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 213 ingredients, and cook slowly until thick. This makes eight pints.—Julia Cracraft Hume, Past State Regent of Wis. Plum Conserve 11/2 quarts fruit. Scant cup English walnuts. 1/2 pound raisins. 3 pounds sugar. 3 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 2 lbs. Pineapple. 4 lbs. Rhubarb. 6 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 1 pound seeded raisins. 3 oranges, seeds and core 1 quart sour cherries removed and peel diced. stoned. 4 pounds granulated sugar. Put all together and boil 20 minutes. If desired, add 1 cup English walnuts chopped and cook 5 minutes longer. - Lillian Lee Allen, Clinton Chapter. Orange Marmalade 2 oranges. 2 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. 214 FAVORITE DISHES “Best Ever” Orange Marmalade 12 oranges. 6 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 1 quart rhubarb (large 1/2 pound English walnuts measure) cut fine. (before shelled), 1 quart sugar. Cut in small pieces. 2 oranges. 1 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 1 orange sliced thin. pieces. 1 lemon sliced thin. 1 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 1 pound carrots. 1 orange. 1 pound sugar. 1 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 215 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 3 quarts strawberries. 4 pounds sugar. 2 medium sized pineapple. Juice 1 orange. Juice 1 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 219 in cool water a little while. Then drain and drop in mix- ture made as follows: 1 teacup mustard. 1 teacup salt. 1 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 20 onions and 6 green peppers. Slice all and lay in salt over night. In the morning, take 2 quarts of vinegar, 2 lbs. of brown sugar, 2 tablespoons mustard seed, 2 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. 4 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 220 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 2 gallons dill pickles slic 4 cans white cherries ed into (stoned). 1 gallon clear water, and 4 bottles white hazel 2 tablespoons alum. onions. Let stand over night. 1 bottle Maraschino 2 gallons vinegar. cherries. 8 pounds sugar. 1 small cup olive oil. 1/2 pound mustard seed. 2 buttons garlic. 4 pounds table raisins. 10 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 221 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) 15 pounds figs. 1/2 ounce whole cloves. 71/2 pounds sugar. 1/2 ounce whole cinnamon. 1 quart vinegar. Lump alum size of pecan 1/2 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 222 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. 4 pounds fruit. 1/2 pint water. 3 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 223 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. 12 large cucumbers. 272 cups white wine vin- 4 green peppers. egar. 4 onions. Celery seed and white 1/2 cup salt. mustard seed to sea- 34 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 12 good sized heads celery. 2 ounces white mustard 1 large solid head cabbage. seed. 1 quart white onions 1/2 cup table salt. chopped fine. 112 pints white sugar. 3 red peppers. Simmer one and one-half or two hours. When cold, cov- FAVORITE DISHES 225 Corn Relish, No. III. 2 dozen ears corn. 3 tablespoons white mus- 1 large head cabbage. tard seed. 1 large green pepper. 2 tablespoons celery seed. 1 large red pepper. 1/2 pounds sugar. 4 large onions. 2 tablespoons salt. 3 pints vinegar. Grind cabbage, onions, peppers. Cut corn off cob. Cook fifteen minutes and seal. —Emma Lamb Gates, Clinton Chapter. Chicago Red Hot 1 peck ripe tomatoes 1/2 cup salt. chopped and drained. 6 cups cold vinegar. 2 cups onions, chopped Add last and drained. 192 cups mustard seed. 2 cups chopped celery. 3 red peppers chopped. 2 cups sugar. 3 green peppers chopped. Chop all fine, mix thoroughly, bottle and seal. -Mollie Ankeny Young, Clinton Chapter. Pepper Hash 1 dozen green peppers. 1 pound brown sugar. 1 dozen red peppers. 2 tablespoons salt. 1 quart vinegar. 14 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 1 ** 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 15 226 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 1 bushel of tomatoes. 2 tablespoons cloves. 4 cups light brown sugar, 2 tablespoons allspice. 1 cup salt. 3 or 4 red pepper pods. 1 cup ground mustard. 12 teaspoon black pepper. 3 cups vinegar. 2 or 3 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 1 peck ripe tomatoes. 2 green peppers. 1/2 cup salt. 6 large onions. 2 cups celery. 2 ounces white mustard 2 cups sugar. seed. 1 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 1 medium sized head of 13 cup sugar and filled cabbage. with vinegar. 12 large pickles. Onion to suit taste. 1 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 1 quart strong tea. Piece of cinnamon two 1 cup sugar. inches long. 4 lemons. 1 dozen cloves. 2 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 1/2 cake Baker's chocolate, cut fine. 1 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 229 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 1/2 cup orange juice. 1 cup grated pineapple. 7/2 cup lemon juice. 2 cups sugar to 1 cup strawberry juice. 2 quarts water. 1 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 21/2 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 4 pounds granulated 1/2 pound of glucose. sugar. 72 pound nut meats (if de- 1 quart water. sired). 14 pound butter. 1 teaspoon vanilla. Put in large kettle and stir until dissolved. Set on hot fire and cook to 238 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 1 quart sugar. 1/2 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 2 cups white sugar. 10 cent can Snowflake 1/2 cup water. Marshmallow Creme. 1 tablespoon butter. 1 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 0. Jenkins, Past State Regent of Mass. FAVORITE DISHES 231 very stiff. Butter Scotch 1 cup brown sugar. Butter size walnut. 1/2 cup water. 1 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 2 eggs, beaten 2 cups cornflakes. 1 cup shredded cocoanut. 1 cup sugar. Bake in slow oven until brown. -Byrd B. Marquis, Clinton Chapter. Cream Candy 2 cups sugar. 1/2 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 1 cup molasses, Small piece butter. 2 cups sugar. Vanilla. 1 tablespoon vinegar. Boil ten minutes, then cool and pull. -Alice M. Booth, Clinton Chapter. Russian Delight 1 package minute gela- 1 lemon. tine. 1 orange. 4 cups sugar. Pinch salt. 2 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 232 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 3 cups sugar. 11/2 cups milk. 2 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 2 cups sugar. 2 cups pecans. 1 cup milk . Vanilla extract. 1 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) 5 cups sugar. Juice 1 lemon. 1 cup glucose. 1 level teaspoon of salt. 1 cup boiling water. 3 teaspoons vanilla. 5 eggs, (whites). 4 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 1 egg. 1 teaspoon lemon juice. 3/4 tablespoons sugar. Few grains of salt. 27/2 tablespoons orange White of 1 egg juice. Make like Hamburg Cream. Wine Cream 2 tablespoons Sherry or 34 tablespoon sugar. Madeira. Few grains of salt. Make like Hamburg Cream. Chocolate Charlotte Russe 1/2 tablespoon breakfast 1/2 teaspoon vanilla. Cocoa. 18 teaspoon granulated 134 tablespoons sugar. gelatine. 2 tablespoons boiling 2 lady fingers. water. Few grains salt. 12 cup heavy cream. Mix cocoa, sugar and salt. Add gradually boiling water and boil one minute. Cool and add cream, vanilla and 1 egg 234 '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. 236 FAVORITE DISHES 1 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 237 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. 95 per cent. of Clinton's Population does 238 FAVORITE DISHES THE BLUE BIRD CAFE 230 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 503-511 SECOND STREET NNNNNN Hoffman Music Co. PIANOS, PLAYER PIANOS VICTROLAS Everything in Music 237 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 162, Cor. Sixth Street and Bluff Road, CLINTON, IOWA #N ------------------ 240 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 500 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 1. With hot coffee, cocoa, chocolate, tea or any hot drink. 2. With milk, hot or cold, or with half cream and half milk. 3. With grape fruit--the Grahams neutralize the acidity of the fruit. 4. With sliced peaches and cream, with strawberries or other berries. 5. 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. 6. Toasted, then butterea while hot. 7. With butter or peanut butter or soft cheese. 8. With apple or peach butter or other fruit butter. 9. With jams, jellies or preserves. 10. With canned fruits, with apple or other sauce or fruit dessert of any kind. FOR THE NOON MEAL 11. With a bowl of milk or half milk and half cream. A particularly good hot weather lunch-cooling, appetizing, nourishing and economical. 12. As a sandwich, with chopped nuts, olives, ground ham and mayonnaise used as a filler. 13. As a sandwich, with butter, peanut butter or cheese filling. 14. As a sandwich, with filling of cream and grounu nuts. 15. As a sandwich, with caramel filling of brown sugar and ground walnuts. 16. As a sandwich, with filling of fruit butter. 17. Ground up in chopped meat or hamburger steak. ITEN BISCUIT CO., Snow WHITE BAKERIES FAVORITE DISHES 241 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 16 242 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 400 Tri-City Phone 2237 C. C. MATTHIESEN CO. ELECTRICAL CONTRACTORS Fixtures, Wiring, Motors, Supplies 321 Second Street CLINTON, IOWA NNNNNN METZGER & CAVANAGH Tailors - Clothiers - Furnishers for Men and Young Men 245 Fifth Avenue CLINTON, IOWA ---------- FAVORITE DISHES 243 Some day your INCOME may stop, but your EXPENSES will keep right on 1 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 4 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. 233 Fifth Avenue 244 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 218 Fifth Avenue NN------------- Schälli Milk Milk Chocolates A FOOD NOT A FAD NNNNNNNNNNNNNN FAVORITE DISHES 247 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----------------- 248 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 250 FAVORITE DISHES CLINTON NATIONAL BANK CLINTON SAVINGS BANK MARQUIS X7 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 251 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 135 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 710 So. Fourth Street, Clinton, Iowa INDEX 253 66 66 66 66 66 66 66 66 56 66 Bread, Bran No. 3 .107 Brown No. 1 106 Brown No. 2 107 Brown Baked 106 Corn No. 1 .110 Corn No. 2 111 Finn's 115 Ginger No. 1 145 Ginger No. 2 145 Graham No. 1 107 Graham No. 2 108 Nut No. 1 .108 Nut No. 2 108 Nut No. 3 .109 Oatmeal No. 1 .102 Oatmeal No. 2 102 Oatmeal Nut 109 Pudding .190 Salt Rising 101 Summer Brown 108 Whole Wheat .101 Breads, Ginger 154 Bride's Cake, Daisy Dewdrop....119 Broiled Pork Tenderloin.. 46 Brown Betty 190 Bread No. 1 106 Bread No. 2 107 Brownies Bread 147 Brown Sauce 59 Sugar Drop Cookies. 154 Buns, Spanish 135 Butterfly Salad .82 Buttermilk, when Using .235 Butter Scotch .231 Butter Scotch Pie No. 1.. „167 Butter Scotch Pie No. 2.. .167 Cabbage, Creamed 69 Escalloped with 70 Hot Salad 69 Cake, Always Reliable White....124 Angel Food, Never Fail...126 Apple Sauce No. 1.. .142 Apple Sauce No. 2.. 143 Black .136 Blueberry 143 Blueberry or Pudding. 143 Blueberry Tea .144 Bride's, Daisy Dewdrop....119 Cherry 143 Chocolate 130 Chocolate Chocolate Angel Food......126 Cocoa .131 Cocoanut 129 Coffee .137 Cake, Coffee Fruit 137 Crumb 140 Cushion 141 Date .142 Date Nut 142 Delicious Raisin .134 Devil's Food with Date Filling 130 Devil's Food with Mocha Frosting 131 Easy 140 Economy 139 Election 138 Fruit 121 Fruit White .121 Fudge .132 Ginger .145 Good, by Quick Method....139 Graham Cracker .137 Hickory Nut No. 1. 134 Hickory Nut No. 2.. .134 Ice Box -201 Ice Cream 125 Jelly Roll 129 Johnny No. 1 111 Johnny No. 2 111 Lady Baltimore .125 Lady Grace .135 Lightning .137 Marble 138 Mocha, with Burnt Sugar Frosting .133 One, Two, Three, Four....140 Orange No. 1 .129 Orange No. 2 .130 Pound .120 Pound Christmas .120 Pound Imperial 120 Prize Layer .133 Prune 141 Raisin, Boiled .134 Scotch .122 Snow 122 Snowball .122 Sour Cream 138 Southern .137 Spanish Buns .135 Spice Fruit .135 Spice (That never fails)....135 Sponge No. 1 .127 Sponge No. 2 .127 Sponge Boiled .126 Sponge Carlie's .128 Sponge Cream 128 Sponge Potato Flour 128 Sponge Velvet .127 66 66 66 66 66 66 Cheese 64 66 66 66 66 66 66 66 .131 66 66 . INDEX 255 66 66 66 192 .217 54 45 33 .217 24 25 23 25 25 22 24 25 10 21 14 103 86 131 129 150 159 197 10 10 31 23 31 66 Chocolate Pudding Chopped Pickles Chop Suey Chops Lamb a la Tarbeaux. Lobster Chow Chow, Green Tomato. Chowder, Clam No. 1 Clam No. 2 Codfish Corn Kornlet Clam and Tomato Bisque Chowder No. 1 Chowder No. 2 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. 1 Filled No. 2 Frozen Fruit Ginger Ice Box 66 Cookies, Nut .126 Oatmeal .158 Orange 155 Peanut .156 Rolled Oats 158 Sugar .159 Sour Cream No. 1... .159 Sour Cream No. 2.. .160 Sour Milk .160 Walnut .159 Corn Bread No. 1 110 No. 2 111 Kentucky .110 Spoon 111 Virginia .110 Chowder 25 Custards with Tomato Sauce..... 66 Cornflake Kisses .231 Corn Fritters 66 with Fried Chicken. 55 Muffins 114 Oysters No. 1 66 Oysters No. 2 66 Pudding 67 and Green Pepper Pudding 67 Relish No. 1 .224 Relish No. 2 .224 Relish No. 3 .225 Soup No. 1 19 Soup No. 2 19 Cottage Cheese 93 Cheese Salad 86 Fried Potatoes 63 Crab Apple Conserve .212 Flake Cocktail 10- Meat Omelet 32 Crabs Devilled 32 Fried Soft Cranberry and Raisin Pie 168 Frappe .211 Pie 167 Pudding .190 Cream Bavarian .197 Candy .231 Cakes .150 Cocoanut Cream .197 Cocoanut Pie .164 Fried 75 Frozen Sultana .209 Hamburg .233 Ice No. 1 .208 Ice No. 2 Ice No. 3 .208 Imperial 198 Marshmallow 198 66 66 146 137 137 150 .223 188 144 .212 -212 .213 213 ..212 66 32 87 60 66 66 66 155 153 .153 .154 159 152 157 157 157 .152 .155 .154 .152 64 208 66 66 258 INDEX Johnny Cake, Spider Sponge 48 49 48 .233 .152 70 63 .225 77 38 112 .112 .229 .157 .110 .118 151 .231 25 .144 174 .151 .151 .125 .135 45 66 194 45 156 134 134 ..235 60 60 22 .216 59 69 11 39 .152 199 208 .208 .208 125 .209 .208 .209 .219 146 198 120 .218 66 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. 1.. Hickory Nut Cake No. 2.. Hints That Help Hollandaise Sauce No. 1.. Hollandaise Sauce No. 2.. Holland Soup Honey, Quince Horseradish Sauce Hot Cabbage Salad Tomato Appetizer Hungarian Goulash Ice Box Cookies Ice Box Cake Ice Cream No. 1 No. 2 No. 3 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. 1 No. 2 Old Fashioned 60 Julep Ginger Ale Mint Jumbles Kentucky Corn Bread Kimona Sandwiches Kisses Corn Flake Kornlet Chowder Kuchen Blitz Blotch Lace Cakes No. 1 Lace Cakes No. 2 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. 1 Meat No. 2 Meat No. 3 Pork Tenderloin Salmon No. 1 Salmon No. 2 Salmon No. 3 Veal Vegetable Lobster a la Newburg Chops Loganberry Sherbet Luncheon. Appetizer for Dish, Mexican Macaroni and Cheese Croquettes Loaf Quenelle 44 118 .228 .228 .166. 235 .180 .174 196 .166 90 .236 .103 137 .147 42 56 56 49 73 .200 43 43 43 46 29 29 30 42 76 33 33 .207 10 75 72 72 73 73 66 187 188 235 -233 .215 (6 66 1.215 41 178 216 195 128 216 111 111 ..111 66 66 66 260 INDEX . 66 66 66 66 6 66 Orange Cake No. 2.. 130 Cookies .155 Cream .233 Cream Pie .165 Delicious Dessert .200 Marmalade .213 Marmalade, Best Ever..214 Mousse .202 Pie .165 Souffle .206 Surprise ..201 Original Pudding .186 Oyster Omelet 99 Soup 17 Plant Soup 20 Oysters a la Duxelles 34 Baked 35 baked in Half Shell 34 Corn No. 1 66 Corn No. 2 66 Devilled 35 Escalloped 34 Panned Chicken 55 Parfait, Angel .202 Parfait, Angel .210 Parsnip Croquettes 75 Pastry 162 Pau Sauce 61 Peach Cream Pudding 181 Transparent Dessert 202 Torte .175 Peaches, Brandied, No. 1... ..221 Peaches, Brandied, No. 2... -222 Peanut Cookies .156 Pear Salad 81 Pears Chipped ..216 Spiced .223 Pea Souffle 70 Pea Soup 21 Pepper Hash .225 Nuts 154 Pot 23 Peppered Rice 71 Peppers, Stuffed Green 74 Perfection Salad 85 Pickle, Chopped 217 Cucumber .219 Cucumber -219 Cucumber Ice 219 Mustard .218 Pickles, Dill ..220 French .218 Green Tomato Sweet....220 Indian .218 Sweet Peach .222 Sweet Cherry .223 Pie, Banana No. 1 .169 Banana No. 2 169 Banana No. 3 170 Butter Scotch No. 1... .167 Butter Scotch No. 2.. ..167 Chicken No. 1 55 Chicken No. 2 56 Chocolate No. 1 166 Chocolate No. 2 166 Cranberry 168 Cranberry and Raisin 168 Cream 164 Cream Cocoanut 164 Crust for One Pie. 162 Crust Ever Ready 162 Crust Never Fail .163 Dutch Peach .170 Lemon .166 Lemon Sponge .166 Mock Cherry .167 Mother's Cherry .167 Orange .165 Orange Cream .165 Pineapple .168 Prune Custard .164 Pumpkin No. 1 .163 Pumpkin No. 2 163 Pumpkin No. 3 .163 Raisin .169 Rhubarb 169 Snow .165 Sour Cream .165 Squash 164 Strawberry .170 Washington No. 1 .203 Washington No. 2 204 Pillau, Chicken 52 Pimento or Christmas Salad.. 84 Relish .225 Pineapple and Strawberry Jam..215 Bavarian Cream .198 Cream .197 Mousse .201 and Rhubarb Preserve 213 Pie .168 Pudding 178 Sherbet .211 Planked White Fish 27 Plum Conserve .213 Pudding No. 1 .184 Pudding No. 2 Pudding Jelly 192 Popovers ..115 with Marshmallow Filling .115 66 66 66 66 .185 66 262 INDEX 66 66 66 80 66 66 66 66 66 66 66 70 66 66 66 66 40 66 66 Relish, Corn No. 2.. .224 Corn No. 3 .225 Pimento .225 Spring .226 Tomato .226 Rhubarb Conserve .212 Marmalade .213 Pie .169 Ribbon Salad 85 Rice and Tomato 71 Cream .196 Muffins .114 Omelet with Cheese Sauce 99 Peppered 71 Pudding .188 Wild 71 With Cheese 95 With Chicken 55 Spanish Spanish 71 Roast Duck or Goose. 51 Round Steak 37 Veal Rolled Oats Cookies .158 Rolled Celery Sandwiches .117 Rolls .103 Rolls, Dinner .1-04 Rolls, Light .103 Roquefort Cheese Salad Dressing 88 Roquefort Salad Dressing. 89 Round Steak Roast 37 Royal Escallop 49 Rusks 104 Russian Delight .236 Salad Dressing No. 1.... 90 Salad Dressing No. 2.... 90 Salad, Almond 82 Baked Apple 78 Beet with Cream Dressing 81 Black Cherry 79 Butterfly 82 Cheese 83 Cheese 84 Chicken 85 Club 86 Cottage Cheese Cucumber and Pineapple.. 78 Delicious Fruit 79 Fancy 91 Frozen Cream Cheese........ 83 Frozen Cheese with Figs.. 82 Fruit 78 Frozen Fruit 79 Salad, Ginger Ale .86 Grapefruit 77 Green 80 Hawaiian 77 Mock Chicken 84 Pear 81 Perfection 85 Pimento or Christmas... 84 Potato Ribbon 85 String Bean 81 Tomato and Grapefruit...... 81 Tomato Frozen No. 1...... 82 Tomato Frozen No. 2..... 83 Twelve Hour 90 Dressing No. 1 86 No. 2 87 No. 3 87 Cooked 87 French No. 1.... 89 French No. 2.... 89 French Cream.... 88 French Sweet 91 Fruit 91 Fruit 92 Lettuce 90 Mayonnaise No. 1.... 88 No. 2.... 88 No. 3.... 88 Roquefort 89 Cheese.... 89 Russian No. 1.... 90 Russian No. 2.... 90 Sweet for Fruit.. 92 Thousand Island 91 Without Eggs 92 Sally Lunn .116 Salmon Croquettes 30 Cutlets 31 Loaf No. 1 29 Loaf No. 2 29 Loaf No. 3 30 Mold 30 Salt Rising Bread 101 Sandwich Filling 118 Sandwiches, Celery, Rolled 117 Kimona 118 Layer 118 Mint .117 Mushroom 2.12 Sardine Canape 12 Sauce, Bernaise 61 Brown 59 Creole Drawn Butter 60 6 66 66 66 66 6 66 66 66 66 66 66 86 66 66 59 66 INDEX 263 60 66 66 66 66 66 66 66 51 Sauce, Foamy Pudding 193 Soup, Cream of Rice..... 20 Hollandaise No. 1.. Cream Satin 20 Hollandaise No. 2.. 60 Holland 22 Horseradish 59 Marrow Balls for 26 Pau 61 Mushroom 20 Puddings 193 Onion No. 1 16 Tartare No. 1 60 Onion No. 2 16 Tartare No. 2 61 Oyster 17 White 59 Oyster Plant 20 Sauerbraten 30 Pea 21 Savory Casserole of Mutton...... 46 Pepper Pot 23 Scones, Griddle 116 Stock No. 1 14 Scotch Short Bread .116 Stock No. 2 14 Cake 122 Thin 16 Snipe 35 Tomato 21 Sherbet, Loganberry -207 Turkish 24 Milk .229 Vegetable 15 Pineapple 211 Sour Cream Cookies No. 1. 159 Shortcake, Lemon 174 Cookies No. 2. .160 Strawberry No. 1.. 172 Cake .138 Strawberry No. 2......172 Pie 165 Strawberry No. 3. 173 Sour Milk Cookies 160 Strawberry Dutch......173 Southern Beaten Biscuit .105 Simple Meringue .163 Southern Cake 137 Slices, Caviar 11 Spaghetti 73 Snaps, Ginger 154 Chicken Snipe, Scotch 35 Recipe for Cooking.... 73 Snow Cake 122 Souffle 74 Pie 165 with Tomato Sauce.... 74 Pudding No. 1 177 Spanish Baked Ham 48 Pudding No. 2 177 Buns 135 Snowball Cake 122 Cream No. 1 199 Soda Biscuits .105 Cream No. 2 .199 Soft Ginger Cake .148 Escallop 40 Crabs Fried 32 Onions Stuffed 68 Souffle, Asparagus 68 Rice 70 Cheese 95 Rice 71 Onion 69 Special Baked Potato 63 Orange .206 Spice Cake; That Never Fails....135 Pea 70 Fruit Cake .135 Puff .206 Spiced Pears .223 Spaghetti 74 Теа. .227 Vanilla .206 Spices and Sugar, When Using..235 Veal or Chicken 42 Spider Johnny Cake 112 Soup, Asparagus 17 Sponge Cake No. 1. 127 Bean 17 Cake No. 2. .127 Carrot No. 1 18 Johnny Cake 112 Carrot No. 2 18 Lemon .196 Celery 18 Spoon Corn Bread .111 Cheese 19 Spring Relish .226 Chicken Gumbo 16 Squash Pie .164 Clam Soup 21 Squaw Dish Clear 14 State Regent's Charlotte .204 Corn No. 1 19 Steak, Arkansas 37 Corn No. 2 19 Steak, Veal 40 Cream of Potato 19 Steamed Pudding No. 1 .191 66 66 66 66 66 66 66 68 264 INDEX 66 74 .224 66 96 Steamed Pudding No. 2 .191 Bread Pudding .191 Chocolate .192 Stock, Soup No. 1..... 14 Stock Soup No. 2.... 14 Strawberries, Belle Meunier .184 Sun Preserved ....215 Strawberry Ice Cream .209 Pineapple Jam .215 Punch Shortcake No. 1...... 172 Shortcake No. 2......172 Shortcake No. 3......172 Straws, Cheese No. 1.. 95 Cheese No. 2... Date .158 String Bean Salad 81 Stuffed Green Pepper 74 Pork Tenderloin 46 Substitute for Wine or Brandy....235 Sugar Cookies 159 Summer Brown Bread.. .108 Sunshine Cake 128 Surprise, Orange .201 Sun Preserved Strawberries .215 Sweet Corn Pudding 67 Cherry Pickles .223 Peach Pickles ..222 Pickled Cantaloupe .220 Pickled Figs .221 Potatoes en Casserole... 64 Potatoes escalloped with Apples 65 Potatoes Pudding 64 Potatoes Candied 64 Dressing for Fruit Salad.. 91 Tapioca Pineapple Dessert .195 Tartare Sauce No. 1. 60 Tartare Sauce No. 2.. 61 Tart Torchen -202 Tea Cake 144 Tea Spiced .227 Tennessee Muffins 114 Terrapin, Chicken 52 Thin Soup 16 Thousand Island Salad Dressing 91 Timbales, Chicken 57 of Chicken 57 Egg 98 Fish 32 Toast, Tomato 74 To Bring Out Flavor of Coffee..236 To Keep Lettuce Crisp .236 To Make Celery Crisp... ...236 Tomato and Cheese Toast 96 and Grape Fruit Salad.... 81 Tomato and Rice 71 Bisque 22 Bouillon with Oysters.. 15 Canape 12 Catsup .226 Relish .226 Skins, to Remove .235 Soup 21 Toast Tongue a la Jorgensen. 38 Braised 38 Tongues, Lamb 44 Torchen Tart 202 To Remove Tomato Skins. .235 To Remove Grass Stains.. .236 To Roast the Turkey.. 50 To Set a Poached Egg. .236 Torte 175 Blueberry 175 Graham .203 Mocha 203 Peach 175 Tortoni, Biscuit .210 Turkey or Chicken Dressing. 50 Turkey to Roast 50 Turkish Delight Bon Bons.. .230 Turkish Soup 24 Twelve Hour Salad 90 Vanilla Souffle .206 Veal Birds No. 1... 40 Birds No. 2..... 41 Cutlets with Tomato Sauce 41 Jellied 41 Loaf or Chicken Souffle 42 Roast 40 Steak .40 Steak Baked 40 Vegetable Loaf 76 Vegetable Soup Velvet Sponge Cake 127 Vinegar, Raspberry .229 Virginia Corn Bread 110 Virginia Loaf Cake 136 Waffles .117 Walnut Cookies .159 Cream .200 Croquettes 75 Warm Pudding 189 Washington Cake 122 Pie No. 1. .203 Pie No. 2.. .204 Watermelon Preserves ..215 Wax Beans 65 Wedding Cake 119 66 66 42 15 66 66 66 INDEX 265 Welsh Rarebit 96 When Hard Cooking Eggs. ..235 When Making Fruit Pies.... -236 When Making Lemon Pies... ..235 When Preparing Stew .236 When Using Buttermilk .236 When Using Spices and Sugar....235 White Cake No. 1 123 Cake No. 2 .123 Fruit Cake 121 Layer Cake 124 Fish in Molds with Cream Sauce 28 White Monkey 96 Sauce 59 Whole Wheat Bread 101 Wild Plumb Jelly ..216 Wild Rice 71 Wine Cream .233 Wine or Brandy Substitute. .235 Wisconsin Boy's Favorite Cake..141 Woodford Pudding .159 Yum Yum Cake .139 66 268 MEMORANDA MEMORANDA 269 36668 Gift of Cookery 1922 Fa Favorite dishes contributed by the Daughters of the American Revolution Ruth Linel Schubert