THEST LUKE'S
COOKBOOK


Bank
OF
Middleton
MIDDLETON, WISCONSIN
CAPITAL and SURPLUS
$ 33,500.00
Total Resources Over One Half Million
Dollars
CHAS. F. ALLEN, Pres.
E. F. SHERBEL, Vice-Pres.
LOUIS WATZKE, Vice-Pres.
A. J. VIKTOR, Cashier.
M. C. HABERLAND, Asst. Cashier


THE ST. LUKE'S
COOK BOOK
COMPILED BY
THE LADIES OF ST. LUKE'S
EVANGELICAL LUTHERAN CHURCH
MIDDLETON, WISCONSIN
19 21
Everill, The Printer, Middleton, Wis.


and mix well; blend with a little of the hot liquid and stir
into the boiling soup. Cook 2 minutes, add remaining but-
ter. Sprinkle with parsley and serve.—Mrs. L. Webber.
POTATO SOUP
6 medium sized potatoes, 2 onions. Boil until tender; mash.
Add 1 pint sweet milk, a little salt and pepper, let come to a
boil and serve.—Mrs. Emma Koch.
TOMATO SOUP
1/4 teaspoon soda.
2 teaspoons of sugar.
1 onion.
4 tablespoons butter.
1 quart of milk.
1 teaspoon salt.
4 tablespoons flour.
Pinch of pepper.
1 quart of tomatoes.
Cook tomato with onion and sugar 5 minutes, add the soda
and, when the bubbling ceases, strain into the white sauce
made of the other ingredients. Serve hot.—Mrs. G. E. Kutz.
RICE SOUP
Take any meat stock on hand, add 1/2 cup rice, 2 carrots, 1
onion and 2 parsnips, boil until rice is soft; add hot water as
it boils away. Keep covered. When ready to serve season
with salt and pepper.—Mrs. H. Day.
FISH CHOWDER
3 carrots.
14 lb. bacon.
4 onions.
1 pint of fish, bones removed.
4 potatoes.
1 pint of tomatoes.
Cook fish and save liquid. Chop vegetables fine and cook
in about 2 qts. of water until tender; add fish, liquid, salt and
pepper, tomatoes and bacon diced and fried brown. This
makes 2 quarts of delicious chowder. Serve hot.—Mrs. H.
Stehr, Madison, Wis.
PEA SOUP
Put 1 quart of peas through sieve, add 1 quart of milk, but-
ter size of egg, pepper and salt to taste. Cook all to heat it
thoroughly, thicken with a tablespoon of flour. Serve hot.-
Mrs. R. Whalen.
CREAM SOUP
(Good for Sick)
Slice very thin 1 cup of bread, place into bowl pour over
it 1 cup of boiling water, pinch of salt, add 3 tablespoons of
sweet cream in which is 1 beaten egg. Mix and serve hot.-
Mrs. L. Webber,
6


1 tablespoon of butter and 1 of lard, when smoking hot add
meat which should be well dredged with flour. Cook until
well browned, add 1 cup hot water and the onion. Cook five
minutes, add 1/2 cups cooked tomatoes and 142 cups of boiled
macaroni. Add salt and pepper and let cook until quite
thick. About 10 or 15 minutes.—Louise Kruse.
BEEF OR PORK EN CASSEROLE
Place meat into Casserole or roaster, season with salt and
pepper; around the meat place potatoes and carrots, add
water as for any roast. Place in oven and bake 112 to 2 hours.
-Mrs. G. E. Kutz.
HASSENPFEFFER
Cut up 2 rabbits and wash well, then put them into an
earthen kettle and pour over vinegar to cover them. Add:
4 sliced onions.
6 whole cloves.
4 sticks celery.
6 whole peppers.
3 bay leaves.
Let it stand for 4 or 5 days. Then boil a piece of beef and
use the stock to boil the rabbits in, and when tender, roast
1 cup of bread crumbs and flour mixed in butter for thicken-
ing. Serve hot with mashed potatoes.-Mrs. G. Kutz.
HOW TO PREPARE MEAT SOUR
Put 2 level tablespoons of lard into a pan, when lard is hot,
add 3 or 4 lbs. of meat, season with pepper and salt, let cook
slowly. After it has cooked awhile, add a little white vin-
egar, 2 or 3 onions and 2 bay leaves, 1 doz. whole cloves,
1 doz. whole allspice. When it has cooked down add vinegar
and water accordingly. Do not have too much sauce on meat.
-Mrs. C. F. Stubenvoll.
ROAST GOOSE WITH DRESSING
Dress goose day before roasting. Wash thoroughly. Rub
well with salt inside and outside, place in roaster and fill with
dressing made thus: Soak a loaf of bread in water, then
drain well, add 4 chopped apples, 1 onion, 3 eggs, salt and
pepper to taste and about 1/2 cup of milk and a teaspoon of
thyme. Place in oven and bake about 1 hr.-Mrs. H. Giese,
Merrimack, Wis.
10


Outfitters
The
for
EEE
Women
Store
Children
20 EAST MIFFLIN STREET
MADISON, WIS.
"Where Prices
Are The Lowest”
The most complete line of wearing
apparel for ladies and misses and
children in Madison.
WILLIAM HOFFMAN
MIDDLETON, WIS.
DEALER IN
Flour, Feed, Grain, Seeds
Coal and Cement
TEL. 57
20


MAYONNAISE
4 eggs beaten.
4 tablespoons sugar.
10 tablespoons vinegar. Salt.
Boil. When taken from fire, add 1/2 teaspoon mustard, dis-
solved in a little vinegar, butter size of a walnut, and a dash of
pepper.-Mrs. J. C. Durkopp.
SALAD DRESSING
3 tablespoons butter.
2 tablespoons sugar.
3 tablespoons flour.
1 teaspoon mustard.
1 teaspoon salt.
1/2 cup vinegar.
Little cayenne.
1 cup sweet milk.
-Mrs. M. Waldschacky.
1 egg
FRUIT SALAD
Stone 1 lb. of white grapes. 12 lb, chopped walnuts.
6 bananas, cut in pieces. 1 can sliced pineapple cut in
10 or 12 marshmallows.
pieces.
Cut in pieces 4 or 6 oranges.
You can add raisins, figs, currants, dates, if desired, but not
necessary.--Mrs. A. Wahler.
FRUIT SALAD
1 cup of seeded raisins.
1 sliced banana.
1 cup dried apples.
1 shredded orange.
Mix lightly with a generous amount of sweetened and flavored
whipped cream. Sprinkle with chopped walnuts, and serve.-
Ella Ort.
PELL MELL SALAD
14 lb. macaroni.
11/2 lb. boiled ham.
1 beef tongue.
Celery.
Cook the macaroni in boiling salted water. When it is cold .
add the tongue, ham, and celery, cut into small pieces. Add
Mayonnaise to the mixed articles, and serve salad with lettuce.
-Ella Ort.
APPLE AND NUT SALAD
2 cups of apples cut in dices. 1 cup of white grapes cut in
1 cup of celery.
two.
1 cup of nut meats.
Marshmallows dried. Dicut
Mix with salad dressing.
-Mrs. V. J. Schwenn.
23


Nearly Everybody Trades at
O. E. Burmester
Middleton's Progressive Store
Everything to Eat and Wear
There Must Be A Reason---
Try Us And See
24


1 egg
NUT BREAD-NO. 1
2 scant cups of flour.
1 scant cup sugar.
2 cups graham flour.
1 cup sweet milk.
4 heaping teaspoons baking
1 cup nut meats.
powder.
Mix all well, let raise 15 minutes and bake in slow oven.-
Mrs. Bertha Dunigan.
NUT BREAD-NO. 2
4 cups flour.
2 cups milk.
1 cup nuts.
2 tablespoons baking powder.
1/2 cup sugar.
1/4 teaspoon salt.
Mix all, let raise 20 minutes, bake.—Mrs. Wm. Hambrecht.
POP OVERS
2 heaping teaspoons baking 4 eggs.
powder.
1 tablespoon butter.
1 quart flour.
1 teaspoon salt.
1 quart milk.
Beat eggs light, add butter, milk, salt and four in which
is sifted baking powder. Bake in muffin tins.—Mrs. Bertha
Dunigan.
CREAM BISCUIT
1 quart of flour.
3 teaspoons baking powder.
12 teaspoon salt.
Sift all together, add enough sweet cream to make a dough
easily handled. Flour board, roll 1/2 in. thick, cut, and bake
in a quick oven.—Mrs. G. E. Kutz.
GRAHAM BREAD
1 cup wheat flour.
1/2 cup syrup.
2 cups graham flour.
1 teaspoon soda.
1/2 cup nuts or raisins. Salt.
2 cups sour milk.
Mix and bake 45 minutes in moderate oven.-Mrs. Wm.
Hambrecht.
SOUR MILK GRIDDLE CAKES
2 cupsful flour.
1/2 teaspoon salt.
1 tablespoon shortening. 1 teaspoon baking soda.
2 cupsful sour milk.
1 tablespoon sugar.
Sift dry ingredients, add milk, well beaten egg, and melted
shortening. Bake on hot griddle.—Mrs. E. V. Williams.
1 egg.
31


A. M. TECKAM, M. D. V.
A. D. S. and NYAL AGENCIES
TOILET ARTICLES
DRUGS and STATIONERY
KODAKS and SUPPLIES
TOBACCO and CIGARS
A FINE LINE OF JEWELRY
SCHOOL SUPPLIES
ICE CREAM
Visit our parlors where Ice Cream and Confectionery
are served
SODA GRILL UPSTAIRS
Dance while you eat
MIDDLETON,
WISCONSIN
THE PAPER FOR THE PEOPLE - IT GIVES THE
HOME NEWS
THE
PAPER
FOR THE ADVERTISERS - ESTAB.
LISHED JUNE 8, 1895
MIDDLETON
TIMES-HERALD
T. A. EVERILL, Publisher
ALL KINDS OF PRINTING DONE ON SHORT NOTICE
NO JOB TOO SMALL-NO JOB TOO LARGE
MIDDLETON, WIS.
32


CREAM PIE
1 tablespoon melted butter. 1/2 cup sugar.
Yolks of 2 eggs.
1 cup sweet milk.
2 tablespoons flour.
Boil together. Beat the whites of the 2 eggs and put on top
of pie and set in the oven to brown.—Mrs. August Hanusa.
MOCK MINCE MEAT
1 peck green tomatoes, 12 apples chopped fine, 3 lbs. raisins,
6 lbs. brown sugar, 12 pint vinegar, 1 teaspoon salt. Boil 1 hour.
1 tablespoon cinnamon, 1 teaspoon cloves, 1 teaspoon nutmeg.
Add spices when from fire. Seal.—Louise Kruse.
TOMATO MINCE MEAT
12 peck sour apples chopped 4 lemons and the rind of one.
fine.
2 lbs. seeded raisins.
1 peck green tomatoes chop- 1 lb. currants.
ped fine.
1 tablespoon salt.
4 lbs. brown sugar.
1 teaspoon each of cinnamon,
12 pt. vinegar, or
cloves and nutmeg.
Cook slowly 3 or 4 hours. Put in cans while hot-Mrs. Wm.
Brumm.
8 lbs. raw apples.
4 lbs, beef.
2 lbs. currants.
2 lbs, raisins.
MINCE MEAT
2 lbs. sugar.
A little syrup.
Chunk of suet.
Cinnamon, brandy or wine.
-Mrs. Wm. Hoffman.
3 lbs. beef.
6 lbs. apples.
3 lbs. raisins.
2 lbs. currants.
12 lb. citron.
1 pt. cider.
MINCE MEAT
1 pt. syrup.
1/2 lb. suet.
2 lbs. sugar.
2 tablespoons cloves, cinna-
mon, nutmeg, salt.
-Mrs. G. Groth.
1 cup flour.
A little salt.
GOOD PIE CRUST
3 tablespoons lard.
3 tablespoons water.
-Mrs. Aug. Hanusa.
42


1 cup grape pulp.
1 cup sugar.
GRAPE PIE
1 tablespoon butter.
1 tablespoon flour.
1 egg.
Mix well and bake in two crusts.-Louise Kruse.
2 eggs.
BUTTERSCOTCH PIE
1 cup brown sugar.
1 cup cold water.
2 tablespoons butter.
2 tablespoons flour.
1 teaspoon vanilla.
Mix sugar and flour together, add the water gradually and
stir over the fire until thick. Add the egg yolks and butter, then
the vanilla. Fill baked crust, beat the egg whites to a froth,
add 2 tablespoons of white sugar. Put this on top and brown in
a slow oven.—Mrs. C. F. Stubenvoll.
BUTTERSCOTCH PIE
2 cups boiling water.
Yolks of 2 eggs.
12 cup flour dissolved
dissolved in Butter size of walnut.
water.
Pinch of salt.
1 cup brown sugar.
Boil 10 minutes. Pour into a baked shell and cover with
whites of 2 eggs. 1/2 teaspoon vanilla.—Mrs. Emma Koch.
PUMPKIN PIE
21/2 tablespoons of pumpkin. 1 teaspoon cinnamon.
3/4 cup milk.
Sugar to suit the taste.
Mrs. H. Van Etten.
2 eggs.
CUSTARD PIE
1 cup milk.
Nutmeg.
2 eggs beaten very light. 2 tablespoons sugar.
Put in pie crust and bake in a moderate oven.
-Mrs. H. Van Etten.
LEMON PIE
1 cup sugar.
11/2 cups of boiling water.
Juice and grated rind of 1 Add enough cornstarch to
lemon.
thicken.
2 eggs.
--Mrs. H. Van Etten.
45


SOUR MILK PIE
i 1 cup sour milk.
1 teaspoon cinnamon, and a
1 cup sugar.
little nutmeg.
94 cup raisins.
Pinch of salt.
Yolks of 2 eggs.
1 tablespoon flour.
Use whites for top.-Mrs. A. Wahler.
LEMON PIE
Boil 2 cups water, pinch of salt, 112 cups sugar, add 3 table-
spoons cornstarch mixed smooth with a little water. Add 2
beaten egg yolks and pour into baked shells, cover with meringue
made from 1 egg white.—Mrs. C. Durkopp.
CRANBERRY RAISIN PIE-NO. 1
1 cup raisins.
2 cups sugar.
2 cups cranberries.
Add 1 cup water.
Bake in shallow plates with 2 crusts. This makes 2 pies.
-Mrs. Frank Pierstorff.
CRANBERRY RAISIN PIE-NO. 2
1 cup raisins.
12 cup water.
1 cup cranberries, chop to 1 tablespoon flour.
gether.
1 teaspoon vanilla.
1 cup sugar.
Pinch of salt.
-Mrs. F. Pierstorff.
BUTTERSCOTCH PIE
1st Part
1 tablespoon flour.
Yolks of 2 eggs.
1 cup sweet milk.
2nd Part
Put piece of butter size of a walnut in pan to brown. Add 1
cup brown sugar, 4 tablespoons milk and boil 5 minutes. Add
part 1 and boil until thick. Put in baked shell, ice top with
whites and brown. This makes 1 pie.—Mrs. Anna Wolf.
POTATO PIE
2 cups riced baked potatoes. 1/2 cup butter.
4 eggs beaten slightly.
1/4 cup cream.
1 cup sugar.
Juice and rind of 1 lemon.
Beat hard for 5 minutes. Pour into shell and bake until
custard is set. This makes 1 pie.-Mrs. Wm. Brumm.
47


CLASES
LASSY
OMFORTABLE
SHOES
OXFORDS
SLIPPERS
AT
BLIND & SANDER
217 State Street, Madison
QUALITY FOOTWEAR AT REASONABLE PRICES
Hotel Middleton
J. DICK, Proprietor
FIRST CLASS SERVICE
Phone No. 44
Rooms $1.00 to $2.00—European Plan
MIDDLETON, WIS.
Fred DuFrenne
MIDDLETON, WIS.
Let me measure you for that new Suit or.
Overcoat
CIGARS-CONFECTIONERY-BREAD
52


TUTTI FRUITTI CAKE
2 cups sugar.
1 cup butter.
2 teaspoons Royal baking 1 cup milk.
powder.
4 cups flour.
Divide into four parts, leaving one plain. To one layer add
1/2 cup chopped nut meats; to another layer add 1/2 cup chopped
raisins and some fine citron; to the last, 1/2 cup cocoanut and
the grated rind of a lemon or an orange.
Bake in separate
layers and put together with plain icing having white layer
at bottom, then cocoanut layer and on top have the nut layer.+
Ella Orth.
-
WHITE FRUIT CAKE
1 cup butter.
11/2 cups chopped figs and
2 cups sugar.
dates.
1 cup sweet milk.
2 cups blanched or chopped
almonds.
21/2 cups flour.
1/4 lb. citron cut fine.
2 teaspoons baking powder. A little salt.
2 cups raisins.
1 teaspoon vanilla.
-Mrs. J. Schulenburg.
6 eggs.
CAKE
1/2 cup butter.
1 teaspoon of cloves and cin-
112 cups sugar.
namon.
Beaten yolks of 3 eggs. 2 teaspoons baking powder.
1 cup raisins.
1 cup milk.
242 cups flour.
Bake in a long flat tin.—Mrs. G. Groth.
FRUIT CAKE
3 eggs.
11/2 cups sour milk.
1 cup syrup.
1 cup sugar.
1 cup raisins.
1 cup currants.
10 cents worth citron.
1 orange.
1/2 cup lard.
1 teaspoon soda.
1 teaspoon cinnamon.
1 teaspoon ginger.
1/2 teaspoon cloves.
12 teaspoon allspice.
Grate 1 nutmeg.
1 cup nut meats.
Flour.
Mrs. G. Groth.
59


CRUMB CAKE
11/2 cups flour.
1/2 cup butter (rub well to-
11/2 cups sugar.
gether with hand).
Take 1/2 cup of this mixture out and add 3 well beaten eggs,
12 cup milk, about 1/4 cup flour, 2 teaspoons baking powder,
flavor. Put in shallow pan, sprinkle the 1/2 cup of mixture over
top and bake.—Mrs. W. Hoffman.
WHITE CRUMB CAKE
2 cups flour, 1 cup sugar, 14 cup shortening. Mix as for pie
crust. Then add 14 teaspoon salt, 2 teaspoons baking powder.
Beat 1 egg in cup and fill with sweet milk, 1 cup nutmeats
(chopped)—Emma Koch.
2 eggs.
SPICED CHOCOLATE CAKE
2 cups brown sugar.
12 cup butter.
212 cups flour.
1 cup sour milk.
1 teaspoon each of ginger,
1/2 teaspoon soda.
cloves and vanilla.
14 cake Bakers chocolate.
-Mrs. Benseman.
SPICE CAKE
2 cups brown sugar.
1 teaspoon soda.
1/2 cup butter.
12 teaspoon baking powder.
1/2 cup sour milk.
1 cup raisins.
2 teaspoons cinnamon.
2 cups flour.
1 teaspoon cloves.
-Mrs. C. Erdman.
SPICED CHOCOLATE CAKE
1 cup sugar.
1 teaspoon cinnamon.
1/4 cup butter.
34 teaspoon cloves.
1/2 cup sour milk.
1/3 cup grated chocolate.
1 cup flour.
1 level teaspoon soda.
Bake in layers.—Mrs. H. Niebuhr.
4 eggs.
2 eggs.
BROWN FRUIT CAKE
2 cups brown sugar.
31, cups flour.
1 cup butter.
1 lb. raisins,
1 cup sour milk.
1 lb. currants.
1 cup chopped walnuts and
1 teaspoon soda.
citron.
All kinds of spices, teaspoon
of each.
-Mrs. Van Etten.
2 eggs.
65


DEVILS FOOD
cocoa.
1 cup brown sugar.
1 teaspoon soda in milk.
1 cup sweet milk.
Yolks of 3 eggs.
1/2 cup grated chocolate or 1/2 cup of butter.
Boil till thick. 21/2 cups flour.
1 cup brown sugar.
1 teaspoon baking powder.
1 cup sour milk.
Stir the two parts together and bake in layers.
-Mrs. W. Hoffman.
EGGLESS, BUTTERLESS, MILKLESS RAISIN CAKE
Boil 2 or 3 minutes the following: tongur, 1 cup raisins,
1 cup brown sugar, 1 cup water, 1/2 teaspoon nutmeg, 1/3 cup
lard, 1 teaspoon cloves or allspice, 1 teaspoon cinnamon. When
cool add: pinch of salt, 1 teaspoon soda dissolved in a little hot
water, 1/2 teaspoon baking powder with 2 cups flour.
-Mrs. Wm. Brumm.
EASY CAKE
Put 112 cups flour and 1 cup sugar in mixing dish. Break 2
eggs in measure cup and fill cup with milk. Beat into flour and
sugar, add 12 teaspoons melted butter. Beat thoroughly and
add 2 teaspoons baking powder and 1 of extract.
-Mrs. Anna Wolf.
DEVILS FOOD
3 eggs beaten well.
114 cup sugar.
1 cup sour milk.
1/2 cup butter.
2 squares of Bakers chocolate
(melted).
1 teaspoon soda.
Teaspoon vanilla.
112 cups flour.
-Mrs. H. Van Etten.
DEVILS CAKE
11/2 cup sugar.
1 large tablespoon butter.
3 eggs.
1 teaspoon soda.
2 cups flour.
2 tablespoons cocoa melted in
a little hot water.
-Mrs. W. Busch.
1 cup sour milk.
67


DEVILS FOOD CAKE
1 cup sugar.
1/2 cup sour milk.
1 large spoon butter.
114 cup flour.
1 teaspoon baking powder.
1 teaspoon soda.
1/2 teaspoon lemon.
3 tablespoons chocolate in 12
cup boiling water.
-Mrs. C. Erdman.
2 eggs.
DEVILS FOOD
1 cup sugar.
2 cups flour.
1/2 cup butter or lard.
1 cup sour milk.
2 tablespoons cocoa.
1 teaspoon soda.
-Mrs. Walter Geath.
2 eggs.
DEVILS FOOD
34 cup chocolate dissolved in 1 cup sweet milk until luke
warm, 1 cup sugar, 1/2 cup butter, 3 eggs, 2 cups flour, 1 tea-
spoon flavoring, 1 teaspoon soda.-Mrs. J. H. Brumm.
DEVILS FOOD CAKE
14 cup butter or lard and 1 cup sugar creamed until very
light into which beat 2 eggs, 1 teaspoon soda, 1/2 cup sour milk,
1/4 cups flour into which has been mixed 12 teaspoon baking
powder. Break 18 cake of Bakers chocolate (or 14 if de-
sired very dark) in a cup and add enough boiling water to make
it half full. Add this to the mixture the last thing.
-Mrs. J. Dahlk.
DEVILS FOOD
Part 1-1 teaspoon soda, 14 cake bitter chocolate and 1 cup
sweet milk, boil until thick as cream and set aside to cool.
Part II–1 cup sugar, 1 tablespoon butter, 1/4 cups flour,
114 teaspoon baking powder, 1 whole egg and 1 yolk. Cream
sugar and butter, add eggs (well beaten) then add part I,
add flour and baking powder.—Mrs. J. H. D.
NUT CAKE
1 cup sugar.
1 cup nutmeats.
2 tablespoon butter or lard. 2 teaspoons baking powder.
1 teaspoon vanilla.
3/4 cup sweet milk.
272 cups flour.
-Mrs. Van Etten.
3 eggs.
68


2 eggs.
WHITE HERMITS
Cream 12 cup butter and 113 23 teaspoon baking powder.
cup sugar.
23 cup chopped raisins.
23 cup chopped walnut meats.
Pinch of salt.
1 teaspoon vanilla.
1/3 cup sweet milk.
Pinch of each nutmeg and cin-
223 cups flour.
namon.
2 teaspoon soda.
2 cup cocoanut.
Drop on buttered pans by spoonsful. Bake in quick oven.
-Louise Kruse.
1 egg
FILLED COOKIES
1 cup sugar.
1/2 cup sweet milk.
1/2 cup butter.
1 teaspoon vanilla.
3 teaspoons baking powder.
Pinch of salt.
Flour to make soft dough.
Cut out cookies, put a teaspoon of filling on one cookie and
cover with another pressing edges together well. Bake in quick
Oven.
Filling :—Chop up (1/2 pound almonds, 2 cups raisins), 1 table-
spoon sugar, 1 teaspoon cinnamon. Cook. Dates or figs may be
used.—Miss Louise Kruse.
PLAIN COOKIES
1/2 cup butter.
1 cup sugar.
1/2 teaspoon nutmeg.
3 teaspoons baking powder.
31/2 cups flour.
1 egg
1 cup sweet milk.
Roll out thin and dredge with sugar, cut in rounds and bake in
moderate oven.—Emma Koch.
FRY CAKES
1 cup sugar.
2 well beaten eggs.
1 cup cooked riced potatoes. 1 teaspoon salt.
1 cup sweet milk.
1 teaspoon nutmeg.
1 level tablespoon butter. 5 tablespoons baking powder.
Work stiff with flour and fry in hot lard.
-Mrs. August Hanusa.
82


2 eggs.
2 eggs.
OATMEAL COOKIES
2 cups oatmeal.
1 scant teaspoon soda in 4
2 cups flour.
tablespoons of sour milk.
Pinch of salt, cinnamon,
1 cup sugar.
cloves, raisins and vanilla.
1 cup shortening.
-Mrs. Anna Wolf.
SUGAR COOKIES
2 cups light brown sugar. 1 scant teaspoon soda dis-
1/2 cup lard.
solved in milk.
1/2 cup butter.
2 teaspoons vanilla.
Flour enough to make a stiff
1/2 cup sour milk.
dough.
Roll, sprinkle with sugar and cut. Bake light brown.
-Mrs. C. F. Stubenvoll.
FRUIT COOKIES
11/2 cups sugar.
1 cup raisins.
1 cup butter (cream).
1 cup currants chopped.
1 teaspoon of all kinds of
12 cup dark syrup or molasses. spices.
1 teaspoon soda dissolved in a
little cold water.
-Mrs. C. Erdman.
COCOANUT COOKIES
Whites of 4 eggs beaten stiff. 2 cups powdered sugar.
4 cups of cocoanut.
1/2 teaspoon baking powder.
4 tablespoons flour.
Drop on buttered tins and bake slowly.—Mrs. C. F. Stuben-
voll.
3 eggs.
PHEFFERNUS
21/2 cups brown sugar.
11/2 teaspoons ginger.
1 cup lard.
5 teaspoons anise seed.
1 cup butter.
2 teaspoons lemon.
11/2 cups corn syrup.
2 teaspoons vanilla.
1/2 cup molasses.
2 teaspoons soda in a little hot
Boil a few minutes and let
water.
cool
1/2 teaspoon of cloves.
1/2 teaspoon allspice.
Pinch of salt.
1/2 teaspoon pepper.
1
cup
sweet milk.
21/2 cups nut meats.
11/2 teaspoons cinnamon. Flour enough to roll.
-Louise Kruse.
Add 2 eggs.
87


CREAM CANDY
Two cups sugar, 1 cup of boiling water, do not stir while it
boils. Let it boil for 10 minutes briskly, counting from the
time it begins to boil. Drop in 14 teaspoon of cream of tartar,
let boil for 5 minutes longer, add butter the size of an egg. To
try drop a little in ice water when it hardens it has boiled
enough, add 1 teaspoon vanilla. Pull until pure white.—Miss
Lois Hambrecht.
NUT CARMEL FUDGE
3 cups brown sugar.
1 cup nuts.
1 tablespoon butter.
Vanilla.
1 cup milk.
Cook sugar, butter and milk until it threads, take from fire,
add vanilla and nuts and beat as you would fudge. Pour into
huttered tin, cool and cut.—Mrs. H. Stehr.
95


PICKLES AND
AND RELISHES
PICCALILI
1 peck green tomatoes, 8 large onions. Slice and sprinkle with
salt. Let stand over night. Drain, cover with the following:
11/2 tablespoon ground cinnamon, 1/2 teaspoon cloves, 1 table-
spoon mustard seed, 4 cups sugar, 3 pints vinegar. Boil until
tomatoes are tender.
"SPANISH PICKLE"
2 qts. green tomatoes, 1 head cabbage, 2 qts. cucumbers, 6
onions, chop and sprinkle with salt. Let stand over night.
Drain, mix and cook well done in the following: 2 qts. vinegar,
4 cups sugar, 2 tablespoons mustard seed, 1 teaspoon celery seed,
1 tablespoon pepper, 2 tablespoons cinnamon, 1 tablespoon
cloves. When done put in glass jars.-Mrs. Amanda Kruse.
SPICED PEACHES
Pare peaches and pack in a stone jar. Make a juice of 4
pounds sugar to 1 quart vinegar. Add a little whole cinnamon
and cloves. Boil and pour over peaches three days in succession.
The 4th day boil juice until clear and pour over enough to cover
peaches well. Pack in fruit jars before juice is poured over the
last time.—Mrs. Amanda Kruse.
SWEET MUSTARD PICKLE
Cut up 2 heads cauliflower, 1 qt. onions, 2 qts. small cucum-
bers, 1 qt. green tomatoes, 1 qt. broken string beans. Cook in
separate dishes in slightly salted water till done. Drain, take 3
cups brown sugar, 1 tablespoon ground mustard and 1 of each
pepper, celery seed and flour and 1 qt. vinegar. Mix flour and
mustard in a little cold water, add to the rest and boil till thick.
Pour over the vegetables, mix and let come to boiling point once
more. Put in fruit jars and have the dressing cover the vege-
tables well.—Mrs. Amanda Kruse.
SWEET SOUR PICKLES
Let salt water (strong enough to carry an egg) come to boiling
point and pour over cucumbers. Let stand 24 hours, drain.
Heat 1 qt. vinegar, 1 qt, water to boiling point. Pour over the
101


HOW TO MAKE VINEGAR
2 pieces of bread toast, 3 compressed yeast cakes spread on
toast. Put in a jar with 3 gallons water and 3 pounds brown
sugar. Let stand 6 weeks, after which it is ready for use.
-Mrs. J. Sanftleben.
CATSUP
Cook 1 peck ripe sound tomatoes with 3 onions and 2 bay
leaves. When well done rub through colander and then through
sieve. To 1 gallon juice add 1 pint vinegar, 1/2 cup sugar and
the following tied in about 6 muslin bags: 2 tablespoons salt,
2 tablespoons ground pepper, 1 tablespoon of mustard, 12 table-
spoon each of cloves, nutmeg, allspice and cinnamon, pinch of
red pepper. Boil slowly for about 6 hours or until thick enough.
Then bottle and seal.—Louise Kruse.
OLIVE OIL PICKLES
100 cucumbers.
14 pound white mustard
12 onions.
seed.
1 cup salt.
1/4 lb. celery seed.
14 pound black mustard seed. 3 tablespoons brown sugar.
1 cup olive oil.
Slice cucumbers and onions, sprinkle salt through them and
let stand over night. In the morning drain. Add mustard and
celery seed, sugar and olive oil. Mix well. Put in glass jars
and cover with good cold cider vinegar.--Mrs. J. Sanftleben.
CUCUMBER RELISH
1 dozen cucumbers, 12 dozen onions, 2 green peppers sliced
and put in salt water for an hour. Drain and add: 1. pint
vinegar, 1 cup sugar, 1 teaspoon celery seed, 1 teaspoon each of
ginger, pepper, salt, mustard seed, cinnamon and 1/2 teaspoon
curry powder. Then boil and seal.—Mrs. J. Sanftleben.
CHERRY PICKLES
1 cup of salt to 1 pail of water. Add cucumbers and cherry
leaves, let stand 14 days. Then wash and cut pickles in chunks.
Boil 6 cups sugar, 4 cups vinegar, 1 ounce whole cinnamon, 1/2
ounce of cloves. .
Put liquid on the pickles hot. Sufficient liquid
for 6 quarts.-Mrs. Van Etten.
106


MADISON
TOMATO RELISH
12 tomatoes.
4 onions.
4 green peppers.
1/2 teaspoon black pepper.
1 cup sugar.
1 tablespoon salt.
1 teaspoon each cinnamon and
cloves.
---Mrs. August Hanusa.
CUCUMBER SALAD
12 dill sized cucumbers.
6 small onions.
cup
Pare and slice in separate dishes. Sprinkle lightly with salt.
Let stand one hour. Drain. Cover with 1 pint vinegar,
sugar, 1/2 teaspoon ground pepper, 11/2 teaspoon mustard seed,
1 large red pepper sliced. Let boil 10 minutes, can and seal.-
Louise Kruse.
LINDECA
M.
OFFICE
B:
"THE HUB
CHIROPRACTOR
SIM
24
W. MIFFLIN
Quality Fus


at Popular Prices
Repairing---Remodeling ---Storage
STANDARD FUR CO.
110 King Street
MADISON, WIS.
113


MY FAVORITE RECIPES
118


Cookery
The St. Luke's cook book
1921
35 669
efthans bags
st
Janine B. Gorgonen
MIDDLETON
BOTTLING
WORKS
D. A. SWEET & SONS, Props.
MANUFACTURERS OF
All kinds of
High Grade Beverages
Made from the Purest of
Flavors and Sugar
Insist upon having a glass with your meals
Phone 15-R3