Choice Recipes Women's Society Fairinount Presbyterian Church Cleveland Heights, Ohio The most beautiful flower store in America The Jones-Russell Company GFlowers Hanna Building, Cleveland De Klyn's Caterers Weddings Parties Afternoon Teas Dinners and Luncheons Supplied with every requisite Delicious Ices and Ice Creams Cakes French Pastries Salads Entrees The Best Candies and Chocolates Telephone Randolph 2940 1700 Euclid Ave. 10206 Euclid Ave. Knox Gelatine comes in two packages-Plain and Acidulated (Lemon Flavor). at once. Asparagus Soup Wash 2 bunches of asparagus and cut in small pieces. Put to cook in a quart of boiling water and simmer until very tender, and until a pint of liquor is left. Turn into colander and rub through, excepting the hard portion. To a pint of asparagus mixture add salt, 1 cup cream, 1 pint milk. Boil a few minutes and serve. Swiss Broth (For Invalids) 1 cup stock. Beat one egg in 2 cup milk. Bring stock to boiling point, add egg and milk mixture until it thickens. Serve -Mrs. B. C. Hinig Carrot Soup Make stock from meat bones. About 1 pint. Strain and when boiling again put in 14 lb. grated carrots. Add juice of onion and little parsley. Cook ten minutes. Thicken with little four. Add 1 pint cream or half cream and milk. Serve with whipped cream and chopped parsley. --Mrs. F. J. Roehl Cauliflower Fromage Soup 1 cauliflower, 3 tablespoons fat, 3 tablespoons flour, 1 teaspoon salt, 14 teaspoon pepper, 2 cups meat stock, 2 cups milk, 1 piece bay leaf, 1 celery stalk, 12 cup grated cheese. Cook cauliflower in boiling salted water until tender. Reserve six flowerets and press the remainder through a strainer. Melt fat, add flour, salt, pepper, stock, milk, bay leaf, and celery. Bring to boiling point stirring constantly. Remove the bay leaf and celery and add the cauliflower. Serve with a floweret in each serving and sprinkle with the grated cheese. --Mrs. Percy W. White Black Bean Soup Soak 1 cup beans the day before. Put beans with veal bone and 2 quarts water, 1 onion (cut up), 1 potato, 1 tablespoon salt. Cook till tender, strain 1 pint tomato and add pinch of soda. Melt 1 tablespoon lard, with 2 tablespoons flour, add as you want. -Mrs. Martin Melcher French or Bisque Oyster Soup (a) Oysters (reserve the liquor) 1 quart, (b) milk 1 quart, butter and four, 4 tablespoons each, salt, cayenne, mace and celery salt. (c) Yolk of 2 eggs, slightly beaten, 2 tablespoons cold milk. Chop oysters and add to liquor. Heat to boiling point. Strain through a cloth. Make (b) into a white sauce. Add oyster liquor, from (a) to (b). Just before serving, add (c) and a few drops of lemon juice. Serves ten people. -Mrs. F. F. Wilkinson 16 Knox Gelatine is Guaranteed to please or money back. Jellied Tomato Soup 1 quart tomatoes, 1 quart chicken broth, 3 teaspoons gelatine, whites of 5 eggs (beaten). Soak gelatine in a little cold water. Add whites of eggs to liquid when cold, bring to boil, pour over gelatine and boil all for ten minutes. Strain and season to taste with salt and sugar. A little red fruit coloring may be added. Will serve eight people. -Mrs. Ralph ). Venning Mushroom Soup Take a good quantity of mushrooms, cut off the earthy end, and pick and wash them. Stew them with some butter, pepper and salt in a little good stock, till tender. Take them out and chop them quite small, prepare a good stock as for any other soup and add it to the mushrooms and the liquor in which they have been stewed. Boil all together and serve .If white soup be desired, use the white button mushrooms and a good veal stock, adding one spoon cream or a little milk. Mrs. Chas. A. Blake 17 FISH and OYSTERS Salmon Loaf 2 tablespoons butter, 2 tablespoons flour, 1 teaspoon salt, little paprika, 1 pint milk, 1 cup stale bread crumbs. Add a can salmon to white sauce after it has been rubbed fine. Add beaten yolks of 3 eggs, and last the beaten whites. Bake in greased dish twen- ty-five minutes. of Lobster a la Newburg 1/2 cups boiled lobster meat cut into pieces 1 inch square. Yolks of 2 hard boiled eggs rubbed smooth with 22 tablespoon flour and 1 tablespoon butter, and a little milk. Heat a cup cream and milk in double boiler and add the egg mixture, 12 teaspoon salt, cayenne and nutmeg (a pinch). Cook until smooth and thick, then add lobster and cook ten minutes. Flavor with sherry. Oyster Fritters 1 quart oysters, drain off juice in cup, 1 cup milk, yolk 3 eggs well beaten, to a cup oyster juice, add a cup of milk and salt to Enough flour to thicken, like batter cakes, add beaten yolks. Drop each oyster in batter, taking up a tablespoon batter with each oyster. Fry a nice brown in deep lard. Salmon Patties 2 boxes salmon, 12 cup cracker crumbs, butter the size of an egg, 1 tablespoon lemon juice, salt and pepper to taste. Mix all together with your hands and bake in well greased pattie tins in a moderate oven. -Mrs. H. A. Stahl Sauce (For Salmon Patties) Yolks of 4 eggs, 12 pint cream, 2 tablespoons lemon juice beaten into egg yolks with 12 teaspoon salt. 1 tablespoon vinegar, 1 tea- spoon corn starch, 1 tablespoon butter. -Mrs. H. A. Stahl Escalloped Oysters 1 pint oysters, 2 tablespoons oyster liquor, 2 tablespoons cream, 1/2 cup stale bread crumbs, 1 cup cracker crumbs, 12 cup melted butter, salt and pepper. Mix bread and cracker crumbs and stir 18 EGGS Baked Egg and Tomato Take as many tomatoes as persons to be served. Scoop out tomato and put 1 teaspoon grated cheese and break 1 egg in each tomato, then take 4 tablespoons grated cheese to 2 tablespoons cream for every 2 eggs used." Put in double boiler and melt cheese. Place each tomato on slice of toast and pour sauce over. Serve Mrs. Ilinig at once. Breakfast Sunshine Eggs 1 egg for each person. Keep each yolk separate. Beat the whites to a stiff froth and spread on thick slices of buttered bread (have the crusts all trimmed off from the bread). Turn an un- broken yolk into a nest in the center of each piece. Sprinkle with salt and paprika, and brown in a moderate oven or in a broiler. -Mrs. Ralph S. Mueller Eggs a la Buckingham Place 5 or 6 slices of toast upon a platter. Pour over them a few scrambled eggs slightly underdone. Sprinkle with 4 table- spoons grated cheese. Set in the oven, when the cheese has melted the eggs will be completely done. Remove from oven and serve while hot, garnish with sliced tomatoes and water-cress. ---Mrs. M. P. Reynolds Baked Omelet 4 eggs, 1 cup milk, 1 tablespoon flour, 1 tablespoon melted butter salt and pepper. Beat eggs separately and mix all with yolks, adding beaten whites last. Bake twenty minutes in a quick oven. This serves 4 persons. -Mrs. R. O. McMaster Cheese Omelet Break 12 eggs into a bowl, beat thoroughly four minutes, add 2 tablespoons grated Yorkstate cheese, add small pinch salt and put in frying pan with about 1 tablespoon butter, turn out on hotdish, sprinkle a little paprika on it and serve. --Mrs. B. G. Hinig Baked Omelet 6 eggs, 1 cup hot milk, 3 tablespoons cold milk, 1 tablespoon corn starch, 1 tablespoon butter, 1 teaspoon salt. Beat the yolks and salt together until creamy, boil milk and slowly stir in corn starch mixed with cold milk. Add butter and beat. Stir this into the beaten yolks and lightly fold in the beaten whites. Bake in a slow oven twenty-five minutes. -Mrs. H. A. Stahl 32 Knox Gelatine is Guaranteed to please or money back. out onto crisp lettuce leaves on individual salad plates, add teaspoon of mayonnaise, top with section of hard-cooked egg, and garnish with pieces of tomatoes, pickles and olives. Tomato Salad Hollow out seeds and center from six ripe tomatoes. Mix two diced cucumbers, a stalk of celery, 1 green pepper, a little salt and 1 teaspoon chopped parsley. Add salad dressing and fill into tomatoes. Serve on crisp lettuce. -Mrs. Chas. A. Blake Cream Cheese Salad Green peppers, cream cheese, onion, walnuts. Cut stem ends from peppers and remove seeds. Stuff with cheese mixed with nuts and a little grated onion. Pack very firmly and slice peppers across in 14-inch slices and serve on lettuce with French dressing. -Mrs. M. E. Thornbury Pea and Celery Salad 1 pound can of peas, 19/2 cups chopped celery, 1 small onion grated, 1 teaspoon salt. Put peas in strainer and let cold water run through them. Add chopped celery and seasoning. Com- bine with mayonnaise dressing, chill and serve. Oil or cooked mayonnaise may be used. Alice McHardy Byrnes Pineapple Salad and Dressing 1 teaspoon mustard, 1 teaspoon four, 4 yolks eggs, 4 table- spoons sugar, 1 tablespoon butter, 1/2 cup sweet milk, 12 cup vinegar, a little salt, a pinch of red pepper or paprika. Mix all together and stir while heating in a double boiler. Beat well when cooked, when ready to use add 12 pint whipped cream. 1 fresh pineapple, or if not obtainable, 1 can pineapple cut into small pieces, 1 cup English walnuts (cut fine). A few marsh- mallows cut in four parts each. -Mrs. S. K. Barker Tomato Jelly 2 tablespoons granulated gelatine, 14 cup cold water (soak ten minutes), 1 quart tomatoes and 1 bay leaf, 1 small onion sliced and 12 teaspoon salt, 2 tablespoons sugar, 12 teaspoon celery, salt, 3 pepper corns. Cook tomatoes until soft, strain (get as much out as possible). Add hot water if necessary to make 2 cups. Heat to boiling point. Pour over gelatine, stir until gelatine is dissolved, pour into wet molds. Turn out on lettuce leaves and serve with mayonnaise. --Mrs. C. B. Ingersol 62 See that the name K-N-O-X is on each package of gelatine you buy. Bordeaux Sauce 2 gallons of cabbage (cut fine), 6 bunches of celery (cut fine), 1 gallon green tomatoes (chopped), 6 onions (good size), 6 red peppers (cut small), 1 ounce of celery seed, 1 ounce whole cloves, i ounce whole black pepper, 12 pound mustard seed, 1 pound brown sugar (or more), 1 gill salt, 1 gallon best cider vinegar. Boil thirty minutes. Add 1 ounce of tumeric five minutes before removing from stove. Tomatoes should be allowed to stand in salt over night and well drained in morning in order not to weaken vinegar. Put in glass jars or crock with cover. -Ada Kennedy Shane Mustard Pickles 2 quarts large cucumbers cut in dice, 2 quarts small cucumbers, 2 quarts onions, 2 quarts cauliflower, 6 green peppers (cut up). Put in weak brine 24 hours. Then scald in same. Paste: 6 tea- spoons mustard, 1 teaspoon tumeric, 12 cup sugar, 1 cup flour. Mix with 2 quarts cider vinegar and let come to boil. Drain brine off pickles and stir in paste when all mixed and warmed through. Put in quart jars. Mildred H. Burgess Stuffed Celery Take some celery stalks, 1 head for each person, clean and peel. Cut lengthwise in four pieces so that the pieces will hang together at the root. Mix together 1 teaspoon of Roquefort and 2 tea- spoons of cream cheese, season with paprika, and add a pinch of finely cut .shives. Stir until a smooth paste is formed and then put in a paper comet. Take the celery and lift leaf by leaf and squeeze the cheese between the celery stalks. Serve on chopped ice. Mildred H. Burgess Pepper Plumbs 5 pounds of Damson plumbs, 4 pounds sugar, 1 tablespoon salt, 1 tablespoon pepper, 1 tablespoon ground cloves, 1 tablespoon ground cinnamon. 1 pint vinegar. Boil until thick, can be kept like jelly, delicious with cold meat and makes nice sandwiches for after- -Mrs. W. F. Seitz noon tea. Sweet Cucumber Pickles 7 pounds medium sized cucumbers, cut in inch long pieces. Make a salt brine to bear up an egg. Put the pickles in cold brine for three days. Soak in fresh cold water for three days. Drain and let simmer in weak vinegar, grape leaves, and a small piece of alum for one hour. Drain and make a syrup. 3 pounds 108 PRESERVES To Preserve a Husband Use care in selecting. Do not choose too old or too young, and only of variety raised in a good moral atmosphere. Once decided upon and selected, let that part remain forever settled; give your entire thought to preparing for home use. Some insist on keeping in a pickle, others are always getting them into hot water. Even poor varieties may sometimes be made sweet, tender, and good, by garnishing with patience, sweetening with smiles, flavoring with kisses to taste, wrapping well in a mantle of love, baking with a steady fire of devotion, serving with honey, peaches and cream. Thus prepared, they will keep for years. Pumpkin Marmalade 8 pounds of pumpkin, cut up, 6 pounds of sugar, 6 oranges, juice of 1 lemon, juice of 1 grape fruit. Sugar and pumpkin must stand over night. Then boiled three hours before putting in other ingredients. The orange rind can be run through the meat cutter or cut in long thin slices. --Mrs. F. J. Boes Plum Conserve 1 section of plums--prune plums, 2 oranges, sliced fine, 1 lemon sliced fine, 1 pound seedless raisins, 1 pound English walnuts, chopped (not too fine). Weigh these and add same weight of sugar. Let stand for two hours. Put on the fire in nice kettle and cook, being careful not to let it burn. Cook until it jells nicely. -Mrs. Ellen M. MacMaster Novel Currant Jelly Make currant jelly in the ordinary way. When its just about ready to take from fire, add whole red raspberries, in the proportion of a tablespoon of berries to each cup of currant juice. Allow it to boil three or four minutes longer, then fill into glasses as usual, being careful to divide the berries. ---Mrs. W.F. Seitz Canned Corn 9 cups of corn cut off the cob, 1 cup of cold water 2 cup of salt, 34 cup of sugar. Boil ten minutes, pack tightly in glass cans. When ready for use soak corn all day. This is very fine. Add green peppers and plenty of butter to serve.-Miss J. A. Bacon 110