42 ºz 2, 472
º
- ºn's /. ***
Cook ſº



Recipe for a Day
Take a little dash of water cold,
And a little leaven of prayer,
And a little bit of morning gold,
Dissolved in the morning air;
Add to your meal some merriment,
And a thought for kith and kin.
And then, as a prime ingredient,
A plenty of work thrown in.
But spice it all with the essence of love
And a little whiff of play.
Let a wise old book and a glance above
Complete the well-made day.
--tº-
Preface
in securing from the most excellent cooks of our own and
neighboring cities, many receipts which have heretofore
been their personal and private property.
I COMPILING this book we have been extremely fortunate
Realizing, as we do, what it means to give these to the public,
we desire, in behalf of the ladies of the First Presbyterian
Church of Hudson, Wisconsin, to extend to all contributors,
our sincere thanks, and to assure them that their kindness
and generosity are fully appreciated.
To Miss Saugestad and Miss Heminger for valuable assist-
ance, we are especially indebted.
Sincerely yours,
MRS. R. W. CLARK,
The Committee MRS. H. K. HUNTOON,
Nov. 21, 1907. MRS. H. J. ANDERSEN.
Reprinted
Aug. 1921 MRS. H. E. NYE,
The Committee MRS. R. A. GRIDI.E.Y.
MISS. T. M. DINSMORE



and butter, into the hot milk, and add the beaten yolks of eggs.
Set it on back of the stove to melt, not cook, stir smooth, then
fold in the stiff beaten whites of eggs, bake in a buttered
dish about 20 minutes. Mrs. Lucy Gridley.
MACARONI RAREBIT.
Into a frying pan put 1 tablespoon butter, when it begins
to bubble, lay in gently 1 cup cooked macaroni, cut in small
pieces. Over this pour 1 cup grated cheese and lastly 2 well
beaten eggs. Sprinkle with pepper. Cook about 10 minutes
and serve hot. Garnish with parsley.
RICE AU GRATIN.
3 cups boiled rice with plenty of 2/3 cup grated cheese
butter added while rice is hot 1/3 can tomatoes
Small onion sliced thin
Mix all together, adding 1 cup sweet milk. Put in buttered
pan with crumbs and cheese on top. Bake 30 to 40 minutes.
Meats
SWISS ROAST.
3 lbs., round steak 1 cupful flour
Suet Pepper and salt
1 quart tomato juice 3% small onion
Have steak 3 or 4 inches thick. Put meat on board, pour
flour over it. This chop into meat with edge of plate. When
well worked in put into kettle containing hot suet and sear.
Put in remainder of flour, onion and tomato juice. Cook slowly
until very tender — about four hours. Strain gravy. If
necessary add Water. Dorothy Hurlbert.
CREME TONGUE
1 beef tongue 1 cup Sweet cream
Bacon Tomatoes or Chili sauce
Paprika,
Boil fresh beef tongue until tender. Take from kettle,
plunge into dish of cold water. Then peel. Arrange in
baking pan with thin slices best bacon covering it. Sprinkle
with Paprika. Pour large cupful sweet cream (thin) over
dish. Place in hot oven to cook and brown bacon. Serve
with sliced raw tomatoes or Chili sauce. Delicious.
Mrs. Chas. Warren Taylor.
MEAT CHEFFEY.
1 heaping teaspoon butter 1 cupful finely chopped
1 heaping teaspoon flour cooked meat
2 eggs 1 cupful milk
Salt and pepper
Melt the butter and stir into it the flour, salt and pepper.
Then gradually stir in the milk and let it boil until it thickens.
7



SALAD DRESSING.
1% teaspoons mustard
4 tablespoons melted butter
1 teaspoon salt
1 teaspoonful sugar
2 tablespoons vinegar
2 eggs well beaten
Mix thoroughly and cook in double boiler until it begins
to thicken. When cold, add 34 cupful of cream, a little red
pepper, and juice of 1 lemon.
Mrs. S. J. Bradford.
FRUIT SALAD.
juice from 1 can cherries
juice from 1 can pineapple
juice from 1 orange
Boil until it thickens.
juice from 1 lemon
1 tablespoon sugar
1 tablespoon cornstarch
Cut Oranges, pineapple, bananas
into small pieces. Add cherries or other fruit.
Grace Taylor Morse.
MRS. GEORGIA JOHNSON'S MAYONNAISE SALAD DRESSING.
Yolks of 2 eggs
1 teaspoon mustard
1 teaspoon sugar
% teaspoon salt
1 cup whipped cream
A little red pepper
2 tablespoons vinegar
2 tablespoons lemon juice
% pint olive oil
Contributed by Mrs. Ray Reid.
MAYONNAISE DRESSING.
1 level teaspoon salt,
1 level teaspoon mustard
* tablespoons lemon juice
2 eggs
1 level teaspoon powdered
Sugar
14 teaspoon paprika."
3 tablespoons vinegar
1% cups olive oil.
Thoroughly chill the oil, bowl and spoon. Separate the
eggs. Mix the dry ingredients in the bowl, add the yolks of
eggs, mix well, (using a wooden spoon) then add the oil, a
drop at a time; stir constantly and add oil a little faster
as it begins to thicken.
When all the oil is added add the
lemon juice and vinegar a little at a time. Lastly fold in
the whites of eggs, beaten dry.
If the mixture should curdle it is because the oil has been
added too rapidly and may be remedied by taking another egg
yolk and adding the curdled mixture to it slowly.
Mrs. H. E. Nye.
SALAD DRESSING MADE WITH BUTTER.
4 tablespoons butter
2 tablespoons flour
1 tablespoon sugar
1 teaspoonful salt
3% teaspoonful mustard
3 eggs or 6 yolks
3% cup vinegar
If vinegar is very sour,
take a third cupful
and the rest water
1 large cupful milk
A speck cayenne
Let the butter get hot in a saucepan, add the flour and
stir until smooth being careful not to brown. Have milk hot
in double boiler and add butter and flour. Stir mustard, salt



and pepper in the sugar, then add the beaten eggs and last the
vinegar. Stir into this the boiling mixture and stir until it
thickens like custard which will be in about five minutes.
Beat it with the egg beater. Set away to cool; and when cold,
bottle and place in the ice chest. This will keep for weeks.
Add cream when ready to use. Mrs. Annie M. Norton.
ADIRONDACK SALAD.
3 tablespoons peas 3 tablespoons onion
3 tablespoons cheese 3 tablespoons sweet pickle
Dice cheese, onion and pickle size of pea. This makes
enough for six people. Mrs. Gorham.
JELLIED HAM SALAD.
Soak 34 box of gelatine in 34 cup of cold water. Add 34
cup boiling chicken stock and strain. Add 1 cup chopped
ham, which has been highly seasoned with cayenne, and a
little lemon juice. Let stand until it begins to thicken. Then
add a cup of cream whipped to a stiff froth and turn into a
wet mould. When firm, turn out on a bed of lettuce and gar-
nish with mayonnaise. Nice with a fish dinner.
Mr.S. Starr.
FRUIT DRESSING FOR SALAD.
1 small cup lemon juice or vine- 2 eggs
gar 1 tablespoon flour
% cupful sugar
Boil until smooth. When cool add juice of 1 small orange
and a dash of cinnamon. Add whipped cream as desired.
Particularly good on white grapes and nuts — or any conn-
bination of celery, apples, nuts, etc.
Mrs. H. K. Huntoon.
FOR THE SALAD COURSE.
Make Dutch cheese into little balls and roll in finely
chopped peanuts or parsley. Mrs. F. F. Gray.
CUCUMBER SALAD.
Three cucumbers, one small onion; chop together moderate-
ly fine; salt and pepper to taste; two tablespoons vinegar; let
stand one-half hour, then drain off vinegar, add enough sweet
cream to fairly moisten as in any salad. Serve — colder the
better. Mrs. H. E. Nye.
Puddings and Sauces
CARROT PUDDING.
1 cupful sugar 1 cup chopped raw potatoes
1% cups flour 1 cup chopped suet
1 cup raisins 1 teaspoon soda.
1 cup currants 1 teaspoon cloves
1 cup bread crumbs 1 teaspoon cinnamon
1 cup chopped raw carrot 1 pinch salt
Mix all together well and steam three hours.
Mrs. R. W. Clark.
14



Stew dates and figs. When tender add juice of orange
and lemon and walnuts. Serve cold in sherbert glasses with
whipped cream on top. Mr.S. F. J. Carr.
NEVER FAIL SHORT CAKE.
1 pint flour % teaspoon salt
34 cup butter 2 teaspoonfuls baking pow-
1 scant cup milk der
Any kind of fruit 1 egg, beaten
Sift flour, salt and baking powder together; rub in butter.
Mrs. Gorham.
FANCY PUDDING.
% cup granulated sugar 1 tablespoon flour
1% cups walnuts chopped fine 1 teaspoon baking powder
3 eggs Vanilla.
To beaten yolks add sugar with egg beater. Add nuts to
the beaten whites and stir into the yolks and sugar; then add
flour mixed mith baking powder. Bake in round layers. Keep
slightly warm. Serve with whipped cream between and on top.
Mrs. W. H. Phipps.
Anna F. Smith.
CRANBERRY PUDDING.
2 cups cranberries 2 tablespoons sugar
2 cups boiling water
Add boiling water and sugar to cranberries and boil until
they crack.
BATTER.
1 cup flour 1 teaspoon baking powder
% cup milk % teaspoon salt
Strain juice from cranberries. Put layer of batter in cups,
then the cranberries, and so on until cups are nearly full.
Steam one-half hour. -
SAUCE.
1% cups juice 1 rounding tablespoon
1 cup Sugar cornstarch
1 tablespoon butter
If not sufficient juice add water. When it boils add sugar,
cornstarch and butter. Cook until thickened. Serve with the
pudding. Mrs. F. R. Coit.
PINE APPLE TAPIOCA.
1 cup tapioca 2 lemons, juice,
% cup water % lb. canned sliced pine-
3 eggs apple and juice
1% cups sugar
17



RIPE CUCUMBER RELISH.
6 ripe cucumbers 4 red peppers
6 green tomatoes, medium size 3% cup white mustard seed
3 onions, medium size 3% cup sugar
1 large green pepper
Chop tomatoes, cucumbers and onions quite fine and stir
in 3% cup salt. Let drain 2 hours. Chop peppers, mix all
together and cover well with vinegar.
º Mrs. Phipps.
MUSTARD PICKLES.
1 quart small cucumbers Dressing
2 quarts cut cucumbers 34 lb. mustard
1 quart small onions % oz. tumeric
3 heads califlower 3 cups Sugar
6 red peppers, cut fine 1 cup flour
Leave in brine two days. Mix together with cold vinegar.
Heat 3% gallon vinegar and add mixture.
Mrs. Herbert Penfield.
COLD TOMATO SAUCE.
% peck ripe tomatoes 2 heads celery
% cup salt 2 tablespoons black pep-
1 Cup Sugar per
1 cup mustard seed 1 teaspoon allspice ground
1 gill nasturtiums 1 large root of horseradish
Onion Vinegar
Chop and drain tomatoes. Then mix all together, cover
with cold vinegar, bottle and seal. Chopped onion may be
added. - Miss A. Murdock.
Bread, Tea Cakes, Etc.
BRAN MUFFINS.
1 cup sour milk 1 teaspoon soda
% pint flour Salt
1 pint brain Chopped nuts or raisins
2 tablespoons molasses
Add chopped nuts or raisins. Bake in moderate oven.
Mrs. Penfield.
FRITTERS.
1 pint sweet milk 2 teaspoons baking pow-
4 cups flour der
3 eggs 3% teaspoon salt
Take up batter by spoonful and drop into boiling lard.
Mrs. Hosford, Mrs. G. W. Slater.
28



GINGER COOKIES. SNAPS.
1 cup Sugar 1 even tablespoon ginger
% cup molasses 1 teaspoon cinnamon
% cup water cold 1 even teaspoon soda sift-
% cup shortening ed with the flour
CREAM PUFFS.
1 cup hot water 1 cup sifted flour
% cup butter 3 eggs
Boil water and butter together, while boiling stir in the
flour. Take from stove and stir to a smooth paste. After
this cools stir in three eggs, not beaten; stir five minutes.
Drop in tablespoon on a buttered tin and bake in quick oven
25 minutes. When cool open at side with sharp knife and
fill with whipped cream or with the following:
1 cup thin cream 2 tablespoons flour
% cup sugar Vanilla
1 egg
Cook until it thickens. Mrs. Hosford.
Mrs. G. W. Slater.
SPICE DROP COORIES.
1 scant cup sugar 2 eggs
1 scant cup New Orleans 1 teaspoon cinnamon
Molasses 1 teaspoon cloves
1 scant cup warm water 1 teaspoon soda.
1 cup butter (4% lard)
2% cupsful flour or enough to make a fairly stiff dough.
Method: Cream the butter and sugar, add the eggs well
beaten, and beat all together thoroughly; beat in the molasses
and spices; add the warm water with the soda dissolved in it.
Mix in the flour with as little stirring as possible. Dron with
a teaspoon on greased pans. Bake in a moderately hot oven
from five to ten minutes. Mrs. David Humbird.
Mr.S. W. E. Webster.
VANILLA DROP COOKIES.
2 eggs
1 cup Sugar 2 teaspoons vanilla.
% cup butter 1% teaspoons baking pow-
% cup milk (sweet) der
1% cup flour
Cream, butter and Sugar. Drop with teaspoon on pans.
Bake in moderate oven. Mrs. O. S. Sodal.
PEANUT COOKIES.
1 cup sugar 1 tablespoon milk
1 cup nuts, chopped 1 teaspoon baking pow-
1 cup flour, large der
1 rounding tablespoon Butter 1 egg
Mix butter to a cream, add egg and sugar; then add milk
and heat well, next add nuts, baking powder, and flour. Drop
with teaspoon into buttered pans about one inch apart. Bake
in moderate oven. Mrs. Napier.
34



CHO.COLATE SAUCE FOR ICE-CREAM.
% cup sugar 4 tablespoons chocolate
1 Cup Water 1 tablespoon Arrow Root
3% cup milk 1 teaspoon vanilla
Salt 1 stick cinnamon
Boil sugar and cinnamon in one cup water. Strain and
add chocolate dissolved in the milk and arrow root dissolved
in 44 cup water. Boiſ 5 minutes. Add vanilla.
Maria Macartney.
Candies.
FONDANT FOR FRENCH CANDY.
Boil:
2 quarts sugar Vanilla
1 quart water
Use a marble slab. When the syrup commences to thicken
drop a little on the slab. Then take a pancake turner and
move these drops. If a white iine is seen to follow the turner,
the candy is done. Then pour it all on the slab and as soon
as possible stir with the hands until it becomes hard enough
to knead. Add a few drops of vanilla and knead until white
and cold. Then the fruit or nuts or coloring, etc., can be used
as wished. Alice Chubbuck.
CREAM, CANDY.
% pint water 1 level tablespoon butter
1 pint granulated sugar
Put water, sugar and butter together and dissolve. Cook
until when dropped in water it is hard enough to dent. Do
not stir while boiling. Pour over buttered marble slab. Pull
when hot. T. M. Dinsmore.
FUDGE.
2 cups granulated sugar Butter size of walnut
% cup milk and cream Vanilla
1 square chocolate
Melt sugar and chocolate in milk at low temperature. Do
not stir while cooking, unless cooking at a very high tem-
perature, and then only occasionally. Cook until a little drop-
ped into cold water can be rolled into soft ball. Add butter.
Pour into dish and let stand until cold or nearly so. Add
vanilla and beat vigorously until creamy, or not too thick to
pour on buttered dish. Jane Hemminger.
FUDGE.
3 cups Sugar % teaspoonful cream tar-
2/3 cups milk tar
3 squares Baker's chocolate Butter size of an egg
Vanilla
46