contexts
weights and Measure - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 2.
Bread ----------- - - - - - - - - - - - - - - - - - - - - - - - - - - 3- 7
soups 7- 8
Fish and shen Fish - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 9.
Meats 9-11
vegetables nº
Entree 18-1
salads ---- ------ tº
Puddings 16-20
Pies ºn 2.
cakes 23-31
Cookies 31–37
ºngº and ºming 38
Frozen passerts 38–39
conſections 39-41
- Beverages nº -
Pickles and preserve. -- 42 is
Household Hintº as


===
Nº ſº º
ſ ºf 4 j.
-
I. L. TUCKER
UNDERTAKER
Phone 78 Liverpool, N. Y.
FRAZEE'S BEST
For Daily Bread
- - |
C. R. E. M. O
- Fancy White Wheat Patent
Highest Grade Pastry Flour in the World
Why not boost your own community and patronize your home mill,
and leave your money in circulation in this community instead of
sending it to some western town for flour that is no better than flour
manufactured here.
JAMES FRAZEE MILLING COMPANY
BALDWINSVILLE, N. Y.



If you want First Class Electrical Work done at reasonable
prices, call
D A NIE L B A R D E S
Electrical Contractor
709 Oswego Street Liverpool, N. Y.
Call on me for anything electrical. I will give you prompt
service and guarantee satisfaction.
WALTER M. LOOP
Milk, Cream, Cottage Cheese, Buttermilk and
Skim Milk
506 Wine Street Phone 58-M
Phone Orders Promptly Taken Care Of
BANNON LUMBER COMPANY
COMPO-BOARD
REG, TRADE MARK
COMPO-BOARD is the best lining you can use for your walls
and ceilings.
COMPO-BOARD makes dry germ-proof walls and ceilings.
As warm as a plaster wall a foot thick. Can be put on quickly
and easily in any season by anyone who can drive a nail.
COMPO-BOARD takes wall paper, paint or kalsomine.
COMPO-BOARD is made all 4 feet wide and from 1 to 18 feet
in length. Can be cut with an ordinary saw, the same as lumber.
BANNON LUMBER COMPANY
D 1 S T R E U T. O. R
101 Townsend Street syRACUSE, N. Y.


EASTERN STAR
COOK BOOK
Mrs.
Mrs.
Mrs.
Mrs.
Mrs.
Mrs.
Mrs.
CONTAINING
VALUABLE RECIPES
Compiled by the Following Committee:
MRS. M. HEID, Worthy Matron
MRs. LEORA. GILSoN, Chairman
Millie Richberg Mrs. Elizabeth Gilson
Mina Feickert Mrs. Lela Van Patten
Mildred Sargent Mrs. Marion Burdick
Mabel Lepinske Miss Margaret Richberg
Marion Henes Miss Melba Hall
Mary Van Velde Mrs. Ella Aiken.
Mayme Root -
LIVERPOOL, N. Y.
JULY 1, 1921


BREAD
MY RECIPE FOR BREAD
Take two coffee cups full of flour,
With water sufficient to “dough” it,
A thimble of salt for the “season,”
Now roll it and poke it and blow it,
And pinch it and push it and flop it,
And punch it and pound it and pull it,
And monkey around till you drop it,
Then clean it off nice with a towel,
And soak in a yeast cake to “raise” it;
Now drop in some soda to “short” it,
And smear on some butter to “glaze” it;
Place it away back in the oven
(That is, if you've molded and “set” it);
Close up all the doors of the kitchen.
Go in and sit down and forget it.
Go sit yourself down in the parlor,
And read from the “Science of Baking.”
Read on till you smell something burning,
Then think of the bread you are making.
Now, hop, skip and jump to the kitchen,
And, as you hop higher and higher,
You know by the smoke in the hall-way
The blooming old bread is on fire.
Now hustle it out in the alley,
Juggle it, fumble it, shy it;
Then gently dig up a dime,
And go to the bakers and buy it.
—32–
BREAD WITH COMPRESSED YEAST
At supper time put one quart of flour in a bread pan; make a hole in
the center; put one tablespoonful of sugar, one tablespoonful of lard, one
large tablespoonful of salt; add one cup of boiling water dissolving the
sugar, salt and lard; stir in a little of the flour to scald; then add two cups
of cold water and stir until smooth. When cold, add one compressed yeast
cake that has been dissolved in a little cold water; then flour, knead and
cover closely. In the morning put in tins and let rise and bake. This makes
two loaves.—Mrs. N. S. Rhodes.
—35–
RAISIN BREAD
One cup of sugar, 1 cup of Sweet milk, 1 cup of chopped nut meats, 1 cup
of raisins, 2% cups of flour, 3 teaspoons of baking powder, 1 teaspoon of salt,
and 1 egg. Add baking powder and salt to flour, sift three times, beat sugar
and egg together and add milk. Last of all add nuts and raisins. Let rise
for twenty minutes. Bake forty-five minutes.—Mrs. Elizabeth Colyer.
—32–
RAISIN NUT BREAD
Four cups of flour, 4 teaspoons of baking powder, 94 cup of sugar, 1 egg,
salt, 1% cups of sweet milk, 1 cup of raisins seeded, }% cup of English
walnut meats.-Miss Irene Bardes.
—3–
- NUT BREAD
One cup of sugar, 1 cup of flour, 2 cups of graham flour, 24 cup of nut
meats, 1 teaspoon of salt, 1 level teaspoon of soda, 2 teaspoons of baking
powder, all stirred together. Add two cups of sour milk, stir thoroughly
then put in pan and bake in moderate oven forty or fifty minutes.—Mrs. Julia
L. Stevens. —3×—
NUT BREAD
Four cups of flour, 4 teaspoons of baking powder, 94 cup of sugar, little
salt, 1 cup of nut meats, 1 cup of dates chopped, mix with flour 2 eggs, 1%
cups of sweet milk. Let rise for twenty minutes. Bake forty-five minutes.
Makes two loaves.—Mrs. Sarah Gettman.

3



gallon. If mixture seems dry add water and boil until carrots are thoroughly
cooked. Seal while hot in quart cans and in winter add contents of jar to
soup stock.-Mrs. May Graves.
—32–
conso MME VERM 1CELLI
Three lbs. of beef, lower part or round, 1 lb. of marrow bone, 3 lbs. of
knuckle veal, 3 quarts of water, dice 4 cup each of carrots, turnips, celer,
and onions, 1 tablespoon of salt, 6 pepper corns, 3 cloves, 2 sprigs of thyme,
2 sprigs of parsley, 4% bay leaf, 1 package of Warner's Vermicelli. Cut
the beef in one-inch cubes and brown one-half of this in fat from the marrow
bone. Put remaining half in kettle with cold water and salt. Add veal cut
in pieces, browned meat and bones. Let stand for one hour. Heat slowly
to a boiling point, let simmer six hours, removing Scum as it forms on the
surface. Scald the vegetables and add with the seasonings the last hour
of cooking. Strain, cool quickly, remove fat and clear. When ready to serve
add vermicelli which has previously been cooked in well salted Water.
allowing half the contents of the package for each six plates to be served.
—3–
CANNED TOMATO SOUP
One peck of ripe tomatoes, 4 onions, 2 sweet peppers, 2 stalks of celery,
a little parsley, cook and press mixture through a colander, add 4 cup of
granulated sugar, 14 cup of salt, 4% cup of flour. Cook well, then add a
piece of butter and can hot. When soup is served bring it to boiling point
and add a little soda and hot milk.-Mrs. Gertrude R. Schamu.
—32–
TOMATO SOUP
One peck of ripe tomatoes, 6 onions, 1 bunch of parsley, 6 whole cloves,
1 stalk of celery. Cook together and strain, then add to juice 4 cup of
sugar, 14 teaspoon of cayenne pepper, salt, 3% cup of melted butter, stir in '4
cup of flour then let come to boil and can,—Mrs. Anna H. Davis.
—3–
GOOD TOMATO SOUP
One peck of ripe tomatoes, 2 heads of celery (put through food chopper).
Boil until celery is tender then strain. 4 onions, 8 bay leaves, 4 cup of
salt, 4% cup of sugar, 34 cup of flour, little red pepper. Add to above after
it is strained. When serving dilute with milk.-Mrs. L. H. Van Patten.
—3–
CHIC KEN NOODLE SOUP
One three-lb. fowl, 2 quarts of cold water, 4% package of Warner's Egg
Noodles, 2 teaspoons of salt, / teaspoon of pepper, 1 teaspoon of minced
parsley. Cut all the meat from the fowl, reserving the breast whole. Cut
the rest into bits, break the bones and put them with the meat and salt
Water into a kettle. Place the breast on top of the other meat. Cook four
hours. Remove the breast as soon as tender. Skim often at first, strain and
add breast cut in dice, also seasonings and parsley. Cook one-half the
contents of a package of Warner's Egg Noodles in well salted water, drain
and add to soup a few minutes before serving.
POTATO SOUP
Four medium sized potatoes cooked until soft, then mashed in water
they Were cooked in. Add two small onions sliced thin and cook a few
minutes, then add salt, pepper and a piece of butter the size of an egg, and
lastly one pint of milk. Let come to a boil and serve at once.—Mrs. Julia
L. Stevens.
—3–
OYSTER SOUP
One quart of oysters, 3% cup of hot water, 1 pint of boiling milk, 1 table-
Spoon of butter. Strain all the liquor from the oysters then add the hot
water to the liquor and let it heat. When near the boiling point season
With salt and pepper and add the oysters. Let them boil until they begin to
ruffle. Stir in butter and when this has melted add the boiling milk and
Serve at once.—Miss Anna Heid.
8



ENTREES
CODDLED APPLES
Six medium sized red apples, 34 cupful of sugar, boiling water. Wash
the apples thoroughly and place them in a perfectly clean aluminum or
enamel ware kettle with low sides. Sprinkle over the sugar and add Water
to half cover; boil them uncovered very slowly turning occasionally so they
will not burst. It will take fully an hour to cook through. By this time
the water should have evaporated so that a thick syrup will be left, which
when poured over the apples forms a thin jelly.—Mrs. Muriel Lehne.
LUNCHEON DISH º
One can of Campbell's tomato soup into which has been grated one-
quarter lb. of strong cheese. Cook until cheese melts, but do not boil.
Remove from fire and beat in one egg. Serve on hot buttered toast.—Mrs.
Leora Gilson.
—3–
CHICKEN CROQUETTES
Make a sauce of 4 tablespoons of butter, 6 tablespoons of flour, 1 cup of
milk, season with salt, pepper, parsley and lemon juice. Add 1 pint of cut
chicken. When cool, shape into croquettes, roll in bread crumbs, beaten
eggs, again in bread crumbs. Fry in hot fat.—Mrs. Marjorie W. Hamlin.
——3––
CHEESE FONDU
Scald 1 pint of milk in a double boiler. Stir into it 1 cup of grated
cheese, 2 cups of stale bread crumbs, 2 tablespoons of butter and 1 teaspoon
of salt. Heat slowly and stir into it the well beaten yolks of 4 eggs and
take at once from the fire. Let get cold, then fold in the stiffly beaten
whites of the eggs, turn into buttered ramkins and bake twenty minutes in
a moderate oven.—Mrs. M. B. Root.
—3×–
MACARON | WESTERN
Put one package of Warner's Macaroni into a stew pan well filled with
boiling water that has been liberally salted, boil till macaroni is tender, then
pour in colander to drain. Fry four slices of medium fat bacon, remove
bacon from pan, add two cups of canned tomatoes and a teaspoonful of
paprika pepper, and simmer for five minutes. Put the macaroni into a
baking dish, sprinkle over some grated or sliced cheese, pour over the bacon
fat and tomatoes, and bake in a moderate oven for fifteen minutes. Garnish
top with fried bacon. Serve hot. This dish serves as both vegetables and
meat. Serves six to eight persons.
—32–
NOODLES IN CASSEROLE
Cook noodles in salt water until tender, drain thoroughly in colander,
then put a layer in casserole and cut up cheese and butter over it. Put
another layer of noodles and cheese until dish is filled having noodles on
top. Over all pour one cup of thin white sauce and last buttered cracker
crumbs. Bake until brown.—Mrs. Elizabeth Gilson.
©-
ITALIAN SPAGHETTI
One slice of bacon, fried brown, remove bacon, 1 quart of tomatoes,
lump of butter size of walnut, 1 green pepper cut up fine, 2 sprigs of parsley,
salt. Let all boil about three hours. Boil one package of Warner's spaghetti
till tender, drain, blanch, pour the above sauce over and serve hot. Very
good.—Miss Helena M. Bahn.
—3×–
BAKED MACARON I WITH CHEESE
Boil one package of Warner's Macaroni in plenty of boiling salted water
until tender. Warm a deep pudding dish and butter well; place in this a
layer of the macaroni, then a layer of grated cheese, sprinkle over this Salt
and pepper and small pieces of butter, then add another layer of macaroni
and cheese, finishing off with the cheese, pour over a cup of rich milk or
cream and bake half an hour.
13



salt, small piece of butter, 6 tablespoons of vinegar. Cook until the con-
sistency of cream.—Mrs. Eugene Freeman. -
—32–
PEPPER SALAD
To cottage cheese add pimento and a few chopped nuts or olives. Pack
hard into green pepper cases which have been carefully washed and have
had the seeds removed. Chill and cut in thin slices. Serve on lettuce with
French dressing.—Mrs. Thomas Metcalf.
STUFFED CUCUM BER SALAD
Select short stubby cucumbers, pare, cut in halves lengthwise and Scoop
out seeds and put to crisp in cold salt water. Half an hour before serving
time, drain, and fill the centers with broken shrimp meat mixed with a few
chopped stuffed olives and moistened with mayonnaise. Arrange each
individually on lettuce leaves and garnish with parsley.-Mrs. M. Heid., W. M.
—32–
CABBAGE SALAD
Shred one savoy cabbage and one onion very fine with cabbage cutter.
Serve on lettuce leaves with mayonnaise or French dressing.—Mrs. Elizabeth
Gilson.
—32–
MACARON I SALA.D WITH PIMENTOES
Boil one package of Warner's Elbow Macaroni for twenty minutes in
salted water. Drain and run cold water over it. Then add one green pepper,
one small onion, one stock of celery, some olives, one can pimentoes, salad
dressing and serve cold.
—3–
COMBINATION SALAD
One package of Warner's macaroni, 1 can of peas, 2 cups of diced carrots,
2 cups of diced celery, 1 large cucumber sliced thin. Mix, cover with
mayonnaise and juice of one lemon, dash paprika.-Mrs. M. Heid., W. M.
—3–
FRUIT SALAD
Two oranges, 1 grape fruit, 1 bottle of maraschino cherries, # lb. of
walnut meats, 2 bananas. Cut in small pieces. Serve in half oranges with
dash of whipped cream on top.–Mrs. Kate L. Bahn.
—3–
APPLE, NUT AND CELERY SALAD
Two cups of chopped apples, 1 cup of diced celery, 34 cup of broken
walnut meats, 1 tablespoon of lemon juice, sweet cream, dressing, lettuce,
shredded dates. Mix together the apple, celery and nut meats. Add lemon
juice and dressing. Arrange in a border of lettuce leaves and garnish with
extra dressing, the nut meats and a few shredded dates.—Mrs. M. Heid.,
W. M. —3–
FASTIDIOUS SALAD
Dice 4 slices of pineapple, 1 orange, 1 banana, shred a green pepper,
% lb. of malaga grapes. Put in bowl and add 2 tablespoons of tomato
(chill). Place a tablespoon on lettuce leaf and add mayonnaise and whipped
cream. Garnish with candied cherries.—Mrs. M. Heid., W. M.
—3X-
SALAD DRESSING
Two teaspoons of salt, 134 teaspoons of mustard, 2 tablespoons of sugar,
2 tablespoons of flour. Add one cup of milk slowly then two eggs beaten
thoroughly. Small piece of butter, one-half cup of vinegar. Stir slowly
until thick.-Mrs. Harry E. Bahn.
—3-
MAYONNAISE DRESSING
Mix 4% teaspoon of mustard, 34 teaspoon of salt, 1 tablespoon of sugar,
1 pinch of cayenne, yolks of 2 eggs, 1 cup of olive oil, 2 tablespoons of
vinegar, 2 tablespoons of lemon juice. Whip yolks until thick. Add dry
ingredients and drop the oil with teaspoon until half is used. Thin with
vinegar and lemon juice alternating with rest of oil.-Miss Clara Wyker.
15



to taste. Steam four hours (no flour). Serve with whipped cream sweetened
with maple sugar.—Mrs. H. E. Donaldson.
—3–
BREAD PUDDING
Mix 1 cup of bread crumbs, 1 tablespoon of butter, pinch of salt. Add $4
cup of brown sugar, 1 teaspoon of soda dissolved in 1 cup of sour milk, 1 cup
of flour, 1 teaspoon of cinnamon. Steam one hour.
——3–
PUDDING SAUCE
One cup of sugar, small piece of butter, 34 cup of water, juice and grated
rind of 1 lemon, 1 egg beaten light, little salt. Cook until thick.-Mrs. Mary
Smith.
—3-
- COTTAGE PUDDING
One tablespoon of butter, 1 cup of sugar, 4% cup of milk, 2 eggs, 1 tear
spoon of baking powder, 1% cups of flour. Serve hot with lemon sauce.—
Mrs. Ashley.
—3-
CAKE PUDDING
Two cups of flour, 94 cup of sugar, 2 teaspoons of baking powder, 1 table-
spoon of butter, 1 egg, 4% cup of milk.
—3–
LEMON SAUCE
One egg, #3 cup of sugar, 1 tablespoon of cornstarch, lemon flavor and
boiling water.—Mrs. Fred Wackerle.
GRAHAM PUDDING
Two cups of graham flour, 3% cup of lard, 1 cup of milk, 1 cup of
molasses, 1 cup of raisins, 1 egg, 1 teaspoon of cloves, cinnamon, allspice, 1.
teaspoon of soda. Boil or steam for two hours. Serve with sauce.—Mrs. H.
Andrews.
—3–
BIRD’S NEST PUDDING
Cover baking dish with tart apples, cored and cut in pieces, pour over
them batter made as follows: 1 egg, 2 tablespoons of butter, 3% cup of
sweet milk, 4 cup of sugar, 2 teaspoons of baking powder, 1% cups of flour,
vanilla or lemon extract. Bake one-half hour and serve hot with nutmeg
Sauce.—Mrs. Selma R. Gehm.
—3–
- NUTMEG SAUCE
One heaping tablespoon of cornstarch, 1 cup of cold water. Pour over
this mixture 1 cup of boiling water, place over fire and stir occasionally until
it boils. Add 1 cup of sugar, $4 teaspoon of salt, 4% teaspoon of grated nutmeg.
Simmer for one-half hour then add 2 tablespoons of butter, strain, serve hot.
One-half teaspoon of cinnamon may be added instead of the nutmeg.-Mrs.
Selma R. Gehm.
—$X-
CUP CUSTARD
Two eggs, 3 cups of milk, 2 tablespoons of sugar, $2 teaspoon of corn-
starch, pinch of salt. Mix cornstarch with sugar. Add to slightly beaten
eggs. Pour on milk slowly and add salt. Flavor to taste and set cups in
pan of water. Place in oven to cook until thick.-Mrs. Fred Kies.
—3–
BURNT CREAM
Three cups of sweet milk, 3 tablespoons of cornstarch, 1 cup of brown
sugar, $4 lb. of walnut meats, vanilla and piece of butter. Put sugar in
frying pan. Let brown, being very careful not to let it burn, which it will do
very easy. Turn into moulds. Serve cold. Whipped cream adds to it
greatly. Try this.-Mrs. Martha Bump.
—3-
CARAMEL CUSTARD
Brown 3 tablespoons of sugar, then melt in 1 pint of boiling milk. Add
3 tablespoons of sugar to yolks of 3 eggs well beaten. Add to milk then set
17



Ib, figs chopped fine, 2% cups of sifted flour. Steam three and one-half hours,
or can be baked about one hour, and warmed by Steaming.
Sauce.—One cup of sugar, 1 egg beaten to cream. Bring to a boil / cup
of milk. While boiling, turn it over beaten egg and sugar. Add a pinch of
salt, 1 teaspoon of vanilla and beat all together.—Mrs. Mary A. Smith.
—32–
CARROT PUDDING
One cup of grated carrots, 1 cup of grated potatoes, 1 cup of raisins,
1 cup of suet, 1 cup of currants, a small piece of citron and lemon chopped
fine, 1% cup of sour milk, 1 teaspoon of soda dissolved in milk, 1 heaping cup
of flour. Mix together and steam one hour.—Mrs. Otto Maas.
—32–
ORANGE PUDDING
One quart of milk, salt, sugar to taste, 2 tablespoons of cornstarch,
yolks of 2 eggs, whites for frosting, 4 oranges, 1 cup of sugar. Peel and cut
oranges into very small pieces and cover with 1 cup of sugar.—Mrs. Eugene
Freeman. -
BANANA PUDDING
One quart of sweet milk, 3 eggs, 3% cup of sugar, scald all to a soft
custard. When cold, flavor with vanilla. Have a dish with 6 peeled bananas
sliced thin and a few slices of sponge cake. Pour the above over and set
away to cool. Cake may be left out.—Mrs. Eugene Freeman.
—32– -
STEAM ED CHO.COLATE PUDDING
Three-quarters cup of granulated sugar, 1 tablespoon of butter, 1 egg,
A cup of sweet milk, 1% cups of flour, 1% teaspoons of baking powder,
2 squares of chocolate, melted, cooled and stirred in last. Serve warm with
whipped cream and Vanilla, to taste.—Mrs. Ella T. Price.
—&—
EGGLESS CHO.COLATE PUDDING
Put 2 cupfuls of milk and 1 square of chocolate in double boiler, stirring
occasionally as chocolate melts. Mix together 44 cup of sugar, a little Salt
and 2 tablespoons (scant) of cornstarch. Wet this with cold milk and stir
into the hot milk. Cook ten minutes. Add vanilla and cool in cups. Serve
with whipped cream.—Mrs. Kate C. Weller. -
—3–
CHOCOLATE PUDDING
One cup of bread crumbs, 2 cups of hot milk, pour over bread crumbs
and let stand a few minutes. One egg beaten with 34 cup of sugar, add to
pudding. One square of grated chocolate or 2 tablespoons of cocoa. Bake
in moderate oven and serve with hard sauce or spanked cream.—Mrs. Ada
Henes.
—3X-
SUET PUDDING
One cup of suet chopped fine, #4, cup of brown sugar, 14 cup of molasses,
1 cup of Sweet milk, 1 cup of raisins, 2 cups of flour, 2 eggs, 1 teaspoon each
of soda, cinnamon, cloves, nutmeg. Steam two hours.-Mrs. Pearl Stevens.
—3–
SUET PUDDING
Mix 1 cup of chopped suet in 3 cups of flour, add 3 teaspoons of baking
powder, 1 teaspoon of salt, 1 tablespoon of sugar, 4% cup of seedless raisins,
1 cup of milk. Steam two and one-half hours.
Sauce.—One cup of sugar, 3 tablespoons of flour, 1 teaspoon of salt,
small piece of butter, 3% cup of milk. Pour boiling water on until thick.
Flavor with 34 teaspoon of nutmeg and 1 tablespoon of brandy.—Mrs.
Catherine Siler.
—3×–
APPLE TAPIOCA PUDDING
Wash 94 cup of pearl tapioca and put it in double boiler with a quart of
warm water and cook until transparent. Stir often and add 4 teaspoon of
salt. Peel and core 6 apples then put them in a round baking dish and fill
the holes where cores came out with sugar. Pour the tapioca over them and
I9



flour, 1 cup of currants or raisins, 2 teaspoons of cinnamom, I teaspoon of
cloves or nutmeg. Drop on tins and bake not too fast.—Mrs. Emma, Barnes.
—3×–
MACAROONS
Two cups of finely chopped almonds, 2 eggs, 4 tablespoons of flour, 1 cup
of sifted pulverized sugar. Beat eggs very light. Beat in flour slowly then
sugar by spoonfuls. Add the nut meats last. Bake on buttered tins.-
Mrs. L. E. Meloling.
—3–
CHO.COLATE MACAROONS
Blanche and grate 34 lb. of almonds. Beat the whites of 6 eggs with
% Ib. of powdered sugar, 14 lb. of grated chocolate. Bake in buttered tins.
Drop with teaspoon which has previously been dipped in cold water.—Mrs.
Elizabeth B. Sharrer.
—3×–
OATMEAL MACAROONS
Three cups of oatmeal, 2 cups of flour, 1 cup of raisins or cocoanut,
1% cups of sugar. Mix above together and add 1 cup of butter, 5 tablespoons
of milk, 2 well beaten eggs.-Mrs. E. Schamu.
—3–
MARGUERITES
Beat the white of 1 egg with 2 tablespoons of XXXX sugar. Spread on
saltines and sprinkle with chopped nuts. Put in oven to brown.—Mrs.
Martin Hurst.
—3X-
DATE DROPS
Three cups of sugar, 2 cups of butter, 5 eggs, 5 cups of flour, 2 lbs.
of dates, 2 lbs. of chopped nuts, 1 teaspoon of cinnamon, 1 teaspoon of all-
spice, 1 teaspoon of soda in a little warm water. Beat whites of eggs last.
Mix nuts in flour and bake in a moderate oven.—Mrs. L. E. Meloling.
—3–
PEFFERN ISE
Two eggs, 1% cups of sugar, 94 cup of butter and lard, 1% cups of
molasses, 1 teaspoon of cloves, 1 teaspoon of allspice, 1 cup of citron cut fine,
2 tablespoons of anise seed, 94 cup of hot water, 4 small teaspoons of soda
dissolved in the hot water. Flour to make stiff dough. Make in small balls.
Bake in a quick oven. Frost with thin frosting.—Mrs. Martin Hurst.
—3–
CHARLOTTE RUSSE
One pint of sweet cream, #4 oz. of gelatine, 4% cup of hot milk, whites
of 2 eggs, 1 small teaspoon of powdered sugar, 1 teaspoon of vanilla. Whip
cream very light and dissolve gelatine in the hot milk but do not boil it.
Whip egg whites to a stiff froth. Mix the cream, eggs and sugar. Flavor
with Colton’s extract. Stir in gelatine last but not until it is cool.-Mrs.
Bertha. Heid.
—3–
CREAM PUFFS
One cup of flour, 4 teaspoon of salt, 1 cup of boiling water, 4% cup of
butter, 4 eggs. Add salt and butter to the water. When boiling add the
flour, all at once, stirring constantly until the mixture leaves the side of
pan; remove from the fire and add the unbeaten eggs one at a time, beating
continually. Drop by spoonfuls onto a buttered pan about two inches apart.
Bake in a moderate oven for twenty-five minutes. When cool, With a sharp
knife, make a cut in the top or side and fill with a cream filling or with
whipped cream.—Miss Louise Axtman.
—3×–
FRIED CAKES -
One cup of sugar, 2 tablespoons of butter, 2 tablespoons of lard, 1 cup of
sweet milk, 2 eggs well beaten, 2 tablespoons of baking powder, 3% teaspoon
of salt, 3% teaspoon of ginger, nutmeg to flavor. Flour enough to roll out.
When frying cakes have a deep basin of boiling water on stove. As you
lift the cakes from the fat dip quickly in and out of the water to wash off
surplus grease.—Mrs. Ella T. Price.
36



stage. Beat into the beaten white of an egg. Add j4 lb. walnut meats.-Mrs-
George W. Henes.
—3–
DIVINITY FUDGE
Two and one-half cups of Karo syrup, 2% cups of sugar, 4% cup of cold
water, whites of two eggs, 1 cup of any kind of nuts. Mix the Sugar, Syrup.
and water, and boil until when dropped in cold water the mixture will form
a firm ball between the fingers. Have the egg whites beaten stiff and pour
half the boiling mixture over the eggs, beating constantly. Return the
remaining half of mixture to stove and boil until, when dropped in cold
water, it forms a hard ball, then remove from the stove and pour slowly into
the first half, beating constantly. Add nuts and flavoring. Pour into a
buttered pan or platter and cut in squares.—Mrs. George Lehne.
—3–
KARO FUDGE
Two squares of chocolate, 2 cups of granulated sugar, 3% cup of Karo,
3% cup of milk, 2 tablespoons of butter. Boil ten minutes or more, or until it
makes a soft ball (in cold water). Take from fire and stir until it creams-
Add vanilla.-Mrs. Sarah Gettman.
—3×–
KARO FUDGE
Two and one-half cups of sugar, 4% cup of Karo syrup, 4 cup of water-
Boil until it threads from spoon. Beat the whites of 2 eggs, then beat all
together with 2 teaspoons of vanilla, 1 cup of chopped nuts, Pour out on
buttered pan. Can be made without nuts.-Mrs. Martin Hurst.
—3–
POPCORN FUDGE
Pop a quantity of corn and grind about 3 cups. After grinding boil
2 cups granulated sugar, 4 cup of molasses or corn syrup, 4% cup of Water
and a pinch of salt until it is past the soft ball. Take from fire and
pour on the stiff beaten whites of 2 eggs. Whip until smooth and flavor,
then add popped corn. Pour in tin same as any fudge. When partly cool
mark and break when cold.-Miss Lena Graves.
—3–
CHO.COLATE FUDGE
Two squares of chocolate, 2 cups of sugar, 4 teaspoon cream of tartar,
pinch of salt, 94 cup of milk, 1 tablespoon of butter, 1 teaspoon of vanilla.
Melt chocolate, add sugar, cream of tartar, salt and milk. Stir until it boils.
Cook without stirring until it forms a soft ball when dropped in cold water.
Remove from fire, add butter vanilla, and let stand until cold. Beat until
creamy, put on waxed paper and cut.—Miss Margaret E. Richberg.
—3×–
CHOCO LATE FUDGE
Two cups of sugar, 1 cup of milk, butter the size of a walnut, 4 squares
of bitter chocolate or 5 tablespoons of cocoa. Boil until it forms a ball in
cold water. Add a teaspoon of vanilla and remove from the fire. Beat until
stiff. Nut meats may be added if desired. Pour into a greased pan and
cool.-Miss Melba. Hall.
—3-
CHO.COLATE CARAM ELS
Two cups of molasses, 1 cup of brown sugar, 1 cup of milk, /; lb. of
chocolate, butter the size of an egg. Beat all together. Boil until it is crisp.
Beat until it sugars. Turn in flat tins. Cut in squares when nearly cool.-
Mrs. Ella R. Aiken.
—3–
PEANUT PENOCHE CANDY
Two cups of brown sugar, 3% cup of milk, 4 cup of peanut butter. Mix
sugar and milk in a saucepan and boil until the soft ball stage. Remove
from fire, add peanut butter and beat until thick. Pour into a buttered pan
and cut in squares.—Mrs. Sarah Gettman.
——3×–
PEANUT CRISP
One lb. of granulated sugar in an iron sauce pan. Stir over fire, until it
40



Royal J. Houghton
Contractor and
Builder
Liverpool, N. Y.
CHAS. G. SCHAMU
D. D. S.
Peters on Salina Street
**
It pays to cross the
bridge to the live store
for your clothes.
Nicholas M. Peters
Clothing Co.
140-142 North Salina Street
IRWING R. GILSON
Steam, Hot Water and
Vapor Heating
Liverpool, N. Y.
John Stoecker’s Sons
Jewelers
201 North Salina Street
Syracuse, N. Y.
WM. DOPFFEL
Insurance and Real
Estate Agent
Mortgages Bought and Sold
Phone James 1186
403 North Salina Street