FOREWORD
The “Ephraim Cook Book" is a venture by the Ladies'
Aid Society of the Moravian Church, Ephraim, Wisconsin,
and is published in order to put into permanent form the
recipes that are used at the hotels of that widely known
tourist resort. In presenting the “Ephraim Cook Book” it
should be stated that all the recipes given in this volume
have been tested and tried and have provoked the admira-
tion of tourists from all parts.
This volume is presented with the hope that it may
bring welcome hints and practical help to the many who
seek to prepare wholesome and palatable dishes, to please
even the most fastidious.
We herewith acknowledge with sincere gratitude the
labors of love on the part of the many through whose kindly
help this volume has become a reality.
THE LADIES' AID SOCIETY
OF THE MORAVIAN CHURCH.


2
EPHRAIM COOK BOOK
into cubes, until tender. Then strain. Melt the butter, add some
flour, and mix until smooth. Add about one quart milk and boil.
Then add the above mixture and boil together. Brown little squares
of bread in some butter. When ready to serve, add the bread.
[Mrs. A. W. Smith]
CREAM OF CELERY SOUP_No. 2
1 pint milk
1 stalk celery
1 teaspoon flour
1 slice onion
1 teaspoon butter
1 small piece of mace
Boil celery in one pint of water for thirty minutes. Boil milk,
onion and mace. Mix fiour with two tablespoons of cold milk. Cook
for ten minutes. Mash the celery in the water in which it was boiled
and then stir into the boiling milk. Add the butter, and season with
salt and pepper. Add a cup of whipped cream. Serve immediately.
CREAM OF CORN SOUP
1 can corn
1 quart sweet milk
12 pint water
2 egg yolks
Add corn to the water and boil for thirty minutes. Then strain.
Put milk on stove to boil and then add strained corn. Then beat the
yolks of the eggs, add one cup of sweet cream. Blend eggs and cream
together; stir into milk. Season with salt and pepper.
[Mrs. S. Rogers]
CREAMED CAULIFLOWER SOUP
1 pint cauliflower
1 tablespoon butter
1 quart milk
1 dessert spoonful cornstarch
Cook the finely chopped cauliflower in a double boiler, with quart
of milk, until tender. Then pass through a coarse sieve and return
to fire; season to taste. Add one tablespoon butter and one dessert
spoonful of cornstarch, stirred smoothly in a little cold milk. Cook
and stir until perfectly smooth and serve with small squares of but-
tered brown bread.
[Mrs. 0. M. Olson.]
POTATO SOUP
8 large potatoes
1 sprig parsley
1 large onion
1 tablespoon butter
1/2 pound salt pork
1 pint cream
3 whole cloves
Boil the potato, onion, cloves, parsley, and pork for about two
hours. Then strain through a sieve and season to taste, adding the
butter and the cream. Let it come to a boil and serve.
[Mrs. O. M. Olson
POTATO SOUP
Cut raw potatoes in dice and cook in plenty of water. Then fry
one good sized onion in one tablespoon of butter. When nearly done


FISH AND SHELL FISH.
FISH BALLS
Two pounds raw fish (whitefish or herring), scrape from the bone
and pound to a jelly with a little salt. Beat 1 egg, add a cup of
cracker crumbs, 12 cup cream, 1/2 cup butter; pepper and nutmeg to
taste. Beat all together, and if too stiff, moisten with milk till it will
drop from spoon. Fry a light brown in lard, or steam two hours and
slice and serve with melted butter or fish sauce. [Mrs. O. M. Olson]
FISH CROQUETTES
One quart boiled and chopped fish (trout or pickerel), 2 cups
cream, 3 teaspoons butter, 2 tablespoons flour, pepper and salt, 3
eggs, 1 pint crumbs.
Mix the flour and butter, add hot cream, fish and seasoning. Form
into balls, dip in the beaten egg and crumbs and fry in hot lard.
[Mrs. S. J. Rogers]
BOILED TROUT
Wrap the fish in a cloth (if too large for kettle, cut in two), tie
with a string and put into boiling salted water to which has been add-
ed a little vinegar.
Boil for 12 hour or more, or until meat separates easily from the
bones; take out, remove cloth, skin and bone; slip on a platter and
put some bits of butter, dust of pepper, cup of sweet cream and a
few cracker crumbs over the top and set in a hot over for a few min-
utes. If cream is not to be had, use a little more butter. If you
have
a fish boiler, the fish need not be wrapped in a cloth.
HOLLANDAISE SAUCE-FOR BOILED FISH
Cook one tablespoon each flour and butter; add one cup strong
broth or stock; when it boils remove from fire and beat in yolks of
4 eggs beaten with one tablespoon lemon juice; return to fire and stir
until it thickens; add salt and pepper to taste.
PLANKED WHITEFISH
Clean, split and remove back bone. Put skin side down on an oak
plank one inch thick, sprinkle with salt and pepper, and brush over
with melted butter. Bake 25 minutes in hot oven. Remove from
oven, spread with butter and garnish with parsley and lemon. The
fish should be sent to the table on the plank. [Mrs. E. Helgeson]


EPHRAIM COOK BOOK
9
1 egg
KEBOBBED OYSTERS
30 nice plump oysters
114 pints stale bread crumbs
1 large tablespoon butter
2 large tablespoons celery chop- Salt and pepper to taste
ped fine
Drain the oysters, beat the egg and add 1 tablespoonful of boiling
water. Now dip each oyster first in the egg and then into the
crumbs. Arrange them over the bottom of a shallow baking dish,
crowing them just a little; sprinkle over salt and pepper and half of
the celery, a few bits of butter. Then arrange another layer the
same way, having only the two layers; put the remainder of the cel-
ery, bits of butter and seasoning on top; add 1/2 cup of oyster liquor.
Bake in a hot oven 20 minutes. Serve smoking hot. This will serve
four or five persons.
[Mrs. M. J. Andrews]
SCALLOPED OYSTERS
1 pint oysters
1/2 cup cracker crumbs
4 tablespoons oyster liquor 1/2 cup melted butter
2 tablespoons milk or cream
Salt and pepper
1/2 cup stale bread crumbs
Mix bread and cracker crumbs and stir in butter. Put a thin layer
in bottom of a buttered, shallow baking dish, cover with oysters and
sprinkle with salt and pepper; add 1/2 of oyster liquor and cream.
Repeat and cover top with the remaining crumbs. Bake 30 minutes
in a hot oven. Never allow more than 2 layers of oysters for scal-
loped oysters. A sprinkling of mace or
of mace or nutmeg is considered by
many an improvement.
[Mrs. E. Helgeson]
SCALLOPED OYSTERS
In a baking dish place a layer of oysters and cover them with
half-inch layer of bread crumbs; dot this over with bits of butter,
sprinkle with salt and pepper; then add another layer of oysters,
and so continue until the dish is full, always having the last layer of
crumbs dotted with bits of butter. Moisten the whole with a half-
'cupful of oyster liquor and the same of milk. Bake in a rather quick
oven until a nice brown. Serve in baking dish. [Mrs. M. J. Andrews]
PIGS IN BLANKETS
Select good sized oysters and carefully drain, cut very thin slices
of fat bacon, wrap each oyster in a slice of bacon and fasten with a
skewer. Heat a frying pan, put in the pigs and fry until bacon is
brown and crisp. Serve without removing the skewer.
[Mrs. M. J. Andrews
SALMON LOAF
1 can salmon
1/2 cup bread crumbs
Salt and pepper
4 tablespoons melted butter
Drain and save the liquid from the salmon, pick the fish into bits.
a
4 eggs


EPHRAIM COOK BOOK
11
3 eggs
of cayenne, then cover with the rest of the rice. Bake in a pan of
water 40 minutes and serve either on a platter or from baking dish.
[Miss Ober]
SALMON TURBOT
12 cup butter
12 cup flour
12 can salmon
1 pint milk
When milk is boiling add flour wet up with cold milk or water,
also add the eggs well beaten and butter; season to taste with salt
and pepper. Pick up salmon into bits and mix with other ingredi-
ents. Cover top with bread crumbs and bake 20 minutes. Will serve
[Ella Mae Washburn, Sturgeon Bay Cook Book]
BAKED TROUT
Prepare a fish for baking, sprinkle over it the juice of 112 lemons
and two tablespoons olive oil. Let stand 1 hour. Cut up thin strips
of bacon, put over the fish and bake till done.
[Mrs. C. J. Chapin, Milwaukee]
six persons.
WE MEET ALL TRAINS
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Telephone 65-R
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The Yellow Cab and
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When Arriving at Sturgeon Bay, Wisconsin
Comfortable Automobile Seats for Easy Riding. Capacity:
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CABS AND OPEN CARS
H. E. DANA
F. J. ANDERSON


MEATS.
POULTRY
CHICKEN BAKED IN MILK
Cut up chicken in the usual way. Rinse well and roll each piece
in flour; put in roasting pan, pour rich milk over to cover. Put cover
on roaster and roast until chicken is done. If not brown enough, re-
move cover a half-hour. If chicken is not young it may be necessary
to add more milk and bake with a slower fire. Do not season until
nearly done.
[Door County Cook Book]
BAKED CHICKEN
Cut chicken in small pieces. Butter well a deep baking dish. Roll
the pieces in flour and pack closely in dish. Season with pepper and
salt, cover with boiling water and bake with cover on until tender.
Remove cover, and lay on top of small baking powder_biscuits and
bake until done.
[Mrs. H. R. Holand]
CHICKEN STEW (Spanish)
Cut a three-pound chicken in pieces. When partly done add one
can tomatoes, one can peas, one can corn, and one can mushrooms.
Boil until tender, add flour to make a thick gravy. Then season with
butter, salt, and red pepper.
[Mrs. B. D. Thorp]
CHICKEN STEWED WITH SOUR CREAM
Cut a chicken in pieces, rinse carefully, roll each piece in flour, and
fry brown in butter. When nicely browned, put in a kettle, add boil-
ing water till you can see it. Cover and let simmer, adding more
water if necessary.
When about half done add one or two cups of
sour cream, and continue cooking until done. Thicken gravy with
flour and season to suit taste with salt and pepper. [Minnie Peterson)
CHICKEN PIE
Cut chicken in small pieces, put in kettle with hot water to cover
and cook until tender. When nearly done, season with salt and pep-
per. When done, take chicken out and thicken liquid with a good
tablespoon of flour, and add a little butter. Keep chicken and liquid
hot while preparing crust as follows: Make a rich biscuit dough of
one pint flour, one-half cup butter or shortening, two rounding tea-
spoons baking powder, a little salt, and milk to make right consist-


EPHRAIM COOK BOOK
15
CHICKEN OR VEAL CROQUETTES
One pint chopped meat, one-half pint sweet milk, one large table-
spoon butter, two large tablespoons flour, one tablespoon chopped
parsley, a little onion juice, one-fourth teaspoon grated nutmeg, pep-
per and salt to taste.
Heat milk, rub butter and flour to smooth paste, adding gradually
the hot milk and cook until very thick, stirring constantly. Take from
fire, add finely chopped meat and the seasoning. Mix well and let
cool. When cold form into croquettes, dip in egg, then in cracker
or bread crumbs, and fry in hot lard as you do doughnuts.
CHICKEN FRITTERS
Cold fried or roast chicken may be used for this dish, and the meat
inay be cut in dices and mixed with the batter, or cut in larger pieces
and dipped in the batter, and fried. Season with salt, pepper, and
celery salt. When fritters are done, drain on warm paper in the
oven. Any good fritter batter may be used.
ESCALLOPED CHICKEN
Use any kind of cold cooked chicken freed from skin, fat and bone.
Make a cream sauce. Put a layer of chicken, cut fine, then a layer of
crumbs and sauce; repeat until dish is full, having crumb and butter
on top. Bake in a moderate oven until brown, adding a little water
or milk if it seems likely to burn or get too dry.
BEEF
BEEFSTEAK PIE
Two pounds round steak, one onion, one heaping tablespoonful
flour, two tablespoonsful butter, two medium potatoes sliced thin, one
teaspoon salt, pepper. Cut the steak into bits, place in stew kettle,
cover with boiling water, add the sliced onion and simmer until the
meat is tender. Remove the meat and add the potatoes to the liquor
and cook five minutes. Place one-half of the potatoes into the pud-
ding dish and arrange the meat on top, cover with the remaining
potatoes. Pour sufficient gravy over this to cover entirely the con-
tents of the baking dish. Let cool, and cover with crust and bake in
a hot oven.
The crust is made as follows: one cup flour, one rounding table-
spoonful butter, one rounding tablespoon lard, one-half teaspoon
salt, one teaspoon baking powder, milk. Sift flour, baking powder
and salt, cream the butter and lard together and combine them with
the dry ingredients, mixing them thoroughly with fingers. Now add
enough milk to make a soft dough and roll out about one-fourth inch
thick.
[Mrs. M. J. Andrews]


EPHRAIM COOK BOOK
19
MEAT LEFT OVERS
Grind all meat left-overs you have from roasts. Then put in layer:
first a layer of meat, a little finely chopped onion, a few pimentos,
and a layer of bread crumbs. Pour over this tomato puree and bake
until brown. Gravy may be added instead of puree, if one does not
care for the tomatoes. This is very good and is an easy way to use
up all scraps of meat.
[Evelyn Beard]
IRISH STEW
Two pounds of beef from shoulder, one slice of salt pork. Cut in
cubes and boil until almost done. Add about the same amount of po-
tatoes, cut up, and two onions. Season with salt, pepper, two small
bay leaves, three whole allspice and three cloves. Any left-over
steak or beef roast may be added ; also left-over gravy improves it.
[Mrs. H. M. Nelson]
GOOD OLD IRISH STEW
One half pound each of lean beef, pork, mutton and veal. Cut into
small pieces. Add two quarts hot water and cook until nearly done,
then add two carrots, sliced, one dozen onions, cut up, salt and pepper.
Later add one-half dozen (or more if desired) potatoes, sliced. When
done, add one big tablespoon flour, mixed smooth with a little milk,
cook a few minutes and serve.
[Mrs. A. H. Chandler]
MEXICAN MEAT BALLS AND MACARONI
Three pounds beef and pork ground fine, a small loaf of baker's
bread (stale), two onions, cut very fine, one large can tomatoes, two
eggs, one package macaroni.
Soak the bread in water, when soft press all water out of it, add to
the meat, with two eggs, salt, half of the onion, and a pinch of red
pepper. Mix thoroughly, form into balls the size of a small egg.
Put the tomato into a granite kettle (not tin) with twice the
amount of water, a little salt, the rest of the onion, and a little red
pepper. Let simmer until onion is done, then strain; put back on
stove and let come to a boil; when boiling briskly, drop the meat
balls in and let them boil hard for about five minutes; set backand
let simmer twenty minutes. Thicken with a little flour, stirred
smooth in cold water. Break macaroni in small pieces, boil in salted
water and drain. When done, put in saucepan with two tablespoons
butter, salt, little red pepper, good portion of the tomato sauce, the
meat balls were cooked in. Simmer on back of stove for fifteen min-
utes.
SOUR ROAST BEEF
Put a slice of round steak three inches thick, in a dish filled with
buttermilk to cover meat; let stand two or three days. Put in kettle
with two inches of water: one tablespoon mixed spices, one teaspoon
butter, a few cloves, and allspice, salt and pepper, and a sliced onion
if liked. When tender add one-half cup sour cream and one teaspoon
flour or more if necessary. Very much like venison roast.


EPHRAIM COOK BOOK
21
TENDER ROUND STEAK
Have round steak cut thick. Pound in as much flour as you can.
Brown in butter; add water. Smother until done. Add salt and
pepper.
[Mrs. J. A. Trentlage]
VEAL
VEAL STEAK BREADED
Have steak cut about one-half inch thick. Cut slices in pieces,
right size for individual serving. Dip each piece in milk, then flour,
then egg, then crumbs. Brown on both sides in hot drippings or
butter. Then almost cover with hot water; cover tightly and let
simmer until water is boiled away, if not tender enough more water
may be added. Season with salt and pepper sometime before water
is boiled away. Pork steak may be prepared in the same way.
VEAL STEW WITH DUMPLINGS
Cut two pounds of veal breast in pieces the right size for serving,
cover with water and cook slowly; a little salt pork, and a few car-
rots cut up, improves the flavor, also a little celery; pepper and salt
to suit. When about done, drop the dumplings on top of stew with
a teaspoon and let cook ten or fifteenminutes. Have plenty water on
meat andkeep well covered when cooking dumplings.
DUMPLINGS
Sift two teaspoons baking powder, one-half teaspoon salt, with one
pint flour; add one well-beaten egg, and just milk enough to mix.
If veal is browned well in butter before adding water, and some
sour cream added while cooking, it will make a nice change.
[Mrs. B. D. Thorp)
SWEET BREADS
Wash the sweet breads, removing all membranes and tough por-
tions. Let lie in salt water for an hour. Then drop into hot water
and cook for twenty minutes. Serve with white sauce to which has
been added one can of peas.
[Mrs. D. L. Dunoon]
VEAL ON TOAST
Take cold veal cut in small pieces, put in saucepan, add little salt,
pepper and little bit nutmeg. Cover with water, bring to a boil and
put back on stove to simmer for 30 minutes. Add one cup of sweet
cream and one of milk, thicken with flour, stirred smooth in cold
water, and add two tablespoons of parsley cut fine. Serve immedi-
ately on crisp toast cut in strips, and place on platter.
[Dena L. Hogenson]


EPHRAIM COOK BOOK
23
VEAL STEAK
Put a piece of butter in a pan, fry several slices of bacon brown on
both sides, then put in your steak and fry. Pour sour cream into the
gravy.
VEAL CUTLETS
Use slices of veal from the leg cut 1/2 inch thick; season them, dip
in egg, then in cracker or bread crumbs. Fry slowly in salt pork,
fat or butter until well browned.
VEAL FRICASSEE
Cut in pieces, 2 pounds of veal from loin. Cook slowly in boiling
water to cover. Add one small onion, two stalks celery and six slices
carrot. Remove the meat. Season with salt and pepper, dredge with
flour and brown in butter. Serve with brown sauce.
a
PORK
BAKED CHOPS
Prepare plain bread dressing as follows: Remove crusts from
small loaf of baker's bread. Slice and pick in small bits, season with
salt, pepper and sage. Melt one-third cup butter in one-half cup hot
water and add gradually to the bread mixture, tossing and miring
until evenly moistened. Add one beaten egg. If bread is very stale
more water may be needed.
Into a deep baking dish, well-buttered, slice as many potatoes as
desired, add sliced onions, if the flavor of the onion is well liked.
Season with salt and pepper. Cover with the bread dressing, and
lay seasoned pork chops on top. Add one pint of water and bake
until potatoes are done.
[Mrs. B. D. Thorp]
PORK CHOPS WITH SCALLOPED POTATOES
Pare six or seven large potatoes and slice into a well-greased lak-
ing dish. Add one sliced onion, small green pepper, salt and pepper.
Pour milk into pan, even with potatoes, then place on the pork
chops, cut thick. Bake in oven and when chops are nicely brown,
turn them and brown on other side; by that time potatoes are d ne.
Large link sausage or fresh spare ribs may be used also and are very
good.
[Reine Malmer Rathlede ]
BAKED CHOPS AND POTATOES
Butter a baking dish, and in it arrange in layers, sliced potatoes
sufficient for the family, allowing two medium potatoes per person.
Sprinkle salt and pepper between each layer and add sufficient cold
water to prevent burning. Put into hot oven until the top layer is


26
EPHRAIM COOK BOOK
POTTED HAM
When ham is boiled, there is often much waste of the hard portions
and of pieces, that do not make presentable slices. Take them while
fresh and mince until a smooth paste, so that the fat cannot be dis-
tinguished from the lean, there should be one-third fat. Allow one
pepperspoon cayenne to each pound of meat and salt to taste. Heat
thoroughly and pack firmly in small pots.
STEAMED HAM ROLL
Make biscuit dough and roll out about one-half inch thick. Put
cooked ham both lean and fat, through meat grinder, sprinkle over
the dough and roll up like jelly roll. Put in a tin and place in a
steamer and steam two hours. Serve with syrup. (Olive M. Anderson]
HAM AND POTATO SCALLOP
Cut slices of ham in small pieces and put in the bottom of a baking
dish. Add sliced potatoes, to fill the dish and barely cover with milk.
Bake slowly over an hour. No seasoning needed.
[Mrs. F. R. Bagley]
O. C. WILSON
EPHRAIM ICE CREAM PARLOR
CONFECTIONERY
FRUITS


28
EPHRAIM COOK BOOK
ter; when melted and very hot, pour in omelet mixture. When under-
side is set and brown, put in a hot oven for a few seconds to finish
cooking. Shake a little salt over the top; fold over half and turn
out on a warm platter. Serve at once. Grated cheese may be added
if liked.
[Mrs. B. D. Thorp]
EGGS "LUCANIA"
Five hard boiled eggs, one and three-fourths cups white sauce, one
cup cooked macaroni, salt and paprika, one-half cup grated cheese,
onion juice, essence anchovy, three-fourths cup buttered crumbs.
Cut eggs in eighths, lengthwise; add macaroni, white sauce, and
seasoning; arrange in buttered baking dish, cover with bread crumbs,
and bake until crumbs are brown.
[Mrs. E. Helgeson]
OMELET
Three eggs, pinch of salt, one teaspoon sugar, beat well, two heap-
ing tablespoons flour, one-fourth teaspoon baking powder, one and
three-fourths cups sweet milk, beat well and pour in a well-greased
spider. Bake in a hot over until done.
[Julia M. Olson]
OMELET WITH MEAT OR VEGETABLES
Mix and cook plain omelet, fold in remnants of finely chopped,
cooked, chicken, veal or ham.
[Mrs. E. Helgeson]
3 eggs
RICH OMELET
2 tablespoons flour
1
сир
milk
34 teaspoon salt
3 tablespoons butter
Mix salt and flour and add the milk gradually, beat egg yolks until
thick and lemon colored, then add to first mixture, then the whites
beaten stiff. Heat iron frying pan and put in two-thirds of the but-
ter, when butter is melted pour in mixture; add remaining butter, as
needed, when nearly done; finish baking in oven. [Mrs. E. Helgeson]
EGG OMELET
Two eggs beaten, salt, one-half cup sweet cream; fry on one side
and fold.
[Mrs. O. M. Olson]
SPANISH POACHED EGGS
Strain a can of tomatoes, put in a lump of butter, an onion, a green
pepper, cut fine, a little salt, and let boil hard for fifteen minutes.
This is to be served with Spanish cooked rice, as follows:
One cup of rice, one quart water, pinch of salt; let boil hard, 20
minutes; drain, and put on back of stove for ten minutes, covered
tightly. Put rice on platter and eggs and tomato over it. Serve hot.


VEGETABLES.
BAKED APPLES AND ONIONS
Peel and thinly slice equal parts of onion and tart apples. Butter
a baking dish, fill it with alternate layers of the onions, apples, salt,
pepper, a pinch of sugar, and a few bits of butter. When the dish is
full, pour over a little boiling water, just enough to keep from burn-
ing. Cover the dish closely and bake in a moderate oven until very
tender.
[Carrie Everson]
ASPARAGUS ON TOAST
Boil tender stalks in salted water, until done (about 20 minutes),
then drain. Have ready some nice crisp buttered toast, lay on deep
platter, and place asparagus on the toast. Pour a rich gravy over it
made of one cup of milk, one cup cream, thickened with a little flour
(made smooth with water), adding a little salt, pepper, and a little
butter. Serve at once.
[Mrs. F. Hogenson]
ESCALLOPED ASPARAGUS
Boil the asparagus in salted water for twenty minutes and drain.
Fill a baking dish with alternate layers of asparagus and hard boiled
eggs, chopped fine, having a layer of asparagus on top. Rub together
until smooth two tablespoons of butter, two of flour, adding to it
one pint of milk, stirring constantly until it boils. Season with salt
and pepper and pour over the asparagus and eggs. Sprinkle one-
half cup bread crumbs and a little grated cheese over the top and
place in a hot oven for ten minutes.
[Dena L. Hogenson)
BAKED BEANS—No. 1
One quart navy beans soaked over night. Drain in the morning,
cover with cold water, and boil until almost done. Drain water, place
in bean pot and add salt and pepper to taste, one-half pound sliced
bacon and one cup Karo syrup. Cover with boiling water and bake
almost three hours.
[Mrs. M. J. Andrews]
BAKED BEANS No. 2
Wash one quart beans, cover with cold water and put on the stove
to cook. When beginning to boil, add about one level teaspoon soda;
let boil until they begin to be a little soft. Drain and rinse, and put
in baking dish or bean pot, with about 34 pound rather fat salt pork


44
EPHRAIM COOK BOOK
butter, mustard and salt, 3 tablespoons sugar. Scald the vinegar
and stir in the eggs, mustard, salt and sugar. Cook until it thick-
ens. Remove from fire and stir until smooth. When cold add 1 cup
sweet cream. Prepare a few hours before serving and keep in a cool
place. Salmon can be used in place of chicken. [Mrs. A. W. Smith]
CUCUMBER SALAD
Pare and slice 2 medium sized cucumbers. Place in salt water for
2 hours and drain. Add a small onion sliced, then pour over cu-
cumbers and onion 1/2 cup of sour cream mixed with 2 tablespoons
vinegar.
[Mrs. C. Heimbecher]
DANDELION SALAD
Gather and wash nice young dandelions; lay in colander to drain,
then cut in fine pieces. Cut into dice 2 slices of bacon and fry until
brown; add pepper, salt, one teaspoon sugar, one onion cut up fine,
and pimentos to suit taste; then add 2 tablespoons vinegar and mix
all together. This is sufficient for one pint of dandelion. Hard boiled
eggs may be added as a garnish.
[Olive M. Anderson]
DATE SALAD
Remove stones from dates and fill with cream cheese, sprinkle with
chopped celery and green peppers and serve on a lettuce leaf with
mayonnaise dressing.
FRUIT SALAD
Cut up about equal parts of oranges, bananas, and pineapple. Mis
and add fresh marshmallows cut up. Pour over any mild salad dress-
ing, or, make a dressing of 1/2 cup of the pineapple juice, 1 tea-
spoon flour in 1/2 cup sugar, salt, and lemon juice or vinegar to
taste; 2 eggs. Mix and cook until it thickens. [Mrs. H. M. Nelson]
FRUIT SALAD
4 apples
4 bananas
Dice fruit and add dressing:
Dressing-1 egg, 1 teaspoon vinegar, 3 tablespoons sugar. Cook
in double boiler.
[Mrs. B. Oneson]
VIRGINIA FRUIT SALAD
Cut grape fruit in quarters and remove the pulp so as to leave the
outside in good shape for serving. Mix a cupful each of grape fruit
pulp, diced pineapple, broken pecans or English walnuts, and halved
marshmallows with mayonnaise diluted with beaten white of egg or
whipped cream. Chill. Line the sections of grape fruit rind (peel
the edges of the rind first) with lettuce leaves and fill with the mix-
ture. Garnish with mayonnaise and candied cherries. If desired,
two cupfuls of finely cut celery may be added before mixing with
the dressing. Serve with cheese loaf. With the celery this served
twelve people.
2 oi anges


48
EPHRAIM COOK BOOK
34 cup milk
BOILED SALAD DRESSING
1 small teaspoon salt
Yolks of 4 eggs,
1 large teaspoon mustard
(or, 2 whole eggs)
3 small teaspoons sugar
1 large teaspoon flour
1/2 cup vinegar.
3 teaspoons melted butter
Mix dry ingredients. Add eggs slightly beaten, butter and milk.
Put in double boiler and heat. After it is hot, add 1/2 cup vinegar
slowly. Cook until quite thick. This will make one pint and will
keep for months if put in a cool place. Whipped cream added to it
just before using adds to its goodness.
[Grace Chandler]
THOUSAND ISLAND DRESSING
1/2 pint whipping cream
1 tablespoon green pepper,
2 or 3 tablespoons mayonnaise chopped
dressing
Chopped radishes andcelery..
2 tablespoons chopped pimento Onion juice if desired
1 tablespoon olive oil.
Use as a dressing for head lettuce, or any vegetable salad.
[Alvina Anderson, Manitowoc]
THOUSAND ISLAND DRESSING
1 cup bottled salad dressing 2 tablespoons chopped sweet
2 tablespoons chopped parsley pickle
2 tablespoons Chili sauce
2 tablespoons chopped pimento
Chill all ingredients, mix and serve.
[Mrs. 0. M. Olson]
THOUSAND ISLAND DRESSING
To one cup of mayonnaise add 5 tablespoons Chili sauce, 1 finely
chopped pimento, and 1/2 tablespoon finely chopped chives, if you
have them. Mix well and beat in very gradually 14 cup oil. Beat
until light and fluffy.
SOUFFLED CRACKERS
11/2 cups grated cheese
A little cayenne
1 tablespoon flour
14 teaspoon salt
Mix cheese, flour, salt, cayenne and egg yolks. Beat the whites of
the eggs till stiff and dry, add to other mixture and mix lightly to-
gether. Drop by teaspoon in center of saltines and bake in a mod-
erate oven until mixture is well puffed and delicately browned.
Serve with salad course.
[Mrs. D. L. Dunoon]
WALNUT DELUSIONS
Work a ten cent cream cheese until smooth; add 1/4 cup pecans and
2 tablespoons olives finely chopped. Season with salt and paprika,
shape into small balls and roll in finely chopped pecan nut meats,
flatten slightly and press halves of English walnut meats opposite
each other on each flattened cheese ball. Serve with salad course.
[Mrs. D. L. Dunoon]
3 eggs
-
-


EPHRAIM COOK BOOK
57
CELERY PICKLES
Let cucumbers stand in ice water three hours, then put in can with
onions, and celery. To one quart vinegar add one cup sugar, one-
half cup salt. Boil, then let cool, and pour over pickles. Seal. Use
green cucumbers, the size used for dill pickles, adding onion and
celery to suit taste. A few slices of onion and a few pieces of celery.
[Mrs. N. C. Jepson]
CHOW CHOW-No. 1
Twelve onions, twelve cucumbers, one quart green tomatoes, one
bunch celery, one cup salt. Chop fine the above, and let stand in
water over night. Then drain. One cabbage (chopped), six green
peppers (chopped), two teaspoons ground mustard, one teaspoon
tumeric, one cup corn starch, one cup mustard seed, one-half cup
brown sugar, one teaspoon ground pepper, two quarts vinegar. Add
cold water. To the vinegar add the sugar, spices; let boil, then stir
in corn starch and pour over the rest.
[Mrs. O. M. Olson)
CHOW CHOW-No. 2
One peck green tomatoes, two large cabbages, one-fourth peck
small white onions, five green peppers, four tablespoons mustard
seed, two tablespoons cloves, two tablespoons celery seed, two table-
spoons allspice, one small box mustard, one pound brown sugar, two
tablespoons tumeric, vinegar. Slice the tomatoes, and let stand over
night in brine that will bear an egg. Then squeeze out brine, chop
cabbage, onions, tomatoes (separately). Mix with spices. Put all in
a porcelain kettle, cover with vinegar, boil three hours.
CHOPPED PICKLE
Three quarts green tomatoes, three quarts cucumbers, one quart
onions, three green peppers,
five cups sugar,
three pints vinegar
(scant), two tablespoons celery seed, two tablespoons mustard seed.
Chop tomatoes, cucumbers, onions, and peppers, add the rest of in-
gredients, boil twenty minutes, then add one cup flour, and two table-
spoons tumerie.
[Mrs. Adolph Anderson)
CUCUMBER PICKLES—"SWEET''
Peel and slice green cucumbers, salt; let stand over night, then
squeeze off the brine. Boil together, one quart sugar, one pint vin-
egar, one tablespoon mixed spices; then add cucumbers and heat
thoroughly, and can.
[Mrs. Nels C. Jepson]
CUCUMBERS SLICED'-No. 1
Slice thirty (medium) cucumbers, without peeling, salt, let stand
over night; drain next morning. Take one quart vinegar, two and
one-half pounds brown sugar, two tablespoons mustard seed, one
teaspoon celery seed; slice one pint small white onions (thin), boil all
twenty minutes and can hot.
[Mrs. C. W. Sanderson]


58
EPHRAIM COOK BOOK
CUCUMBERS "SLICED—No. 2
One dozen small cucumbers, sliced, one-half dozen onions sliced,
separately. Sprinkle with salt, let stand one hour and drain. One
cup sugar, one teaspoon ginger, one pint vinegar, one teaspoon cassia
buds, one teaspoon mustard seed, one teaspoon salt, one teaspoon pep-
per, one teaspoon tumeric; let come to a boiling point.
[Olive M. Anderson]
CULLMAN PICKLES
Take cucumbers, not too large, put them in salt water over night.
In the morning wipe them dry, and cut in quarters. Put a layer of
cucumbers, one bay leaf, sliced onion, mixed spices and horseradish.
Add more cucumbers and spices until jar is filled. One quart vin-
egar, three cups sugar, cook and pour liquid on hot. Let stand two
days and repeat. Very good.
Mrs. H. A. Anderson
DILL PICKLES—No. 1
Nine cups boiling water, one scant cup salt, three cups vinegar,
dill. After the cucumbers are cut in halves, soak one hour in ice
water. Boil vinegar, water and salt, let cool, then pour over cu-
cumbers.
[Mrs. N. C. Jepson]
DILL PICKLES—No. 2
Pack two quart cans with cucumbers and dill. Mix and pour over
the cucumbers, two tablespoons salt, one teaspoon sugar, one-half
cup vinegar. Fill the can with boiling water and seal.
[Grace Chandler]
DILL PICKLES—No. 3
Make a brine by adding a half cupful salt to each four quarts of
water; in this soak one hundred medium sized cucumbers over night.
Boil together ten quarts vinegar, two cupfuls salt; let this brine stand
over night. In the morning drain the cucumbers, and pack them
tight in layers in glass jars, between cherry and dill. Add a small
piece of red pepper to each jar. Cover the cucumbers with the boiled
brine, and seal. A little horseradish shaved fine and a few mustard
seeds may be added.
[A Friend]
MUSTARD PICKLES
Two dozen cucumbers, two heads cauliflower, two quarts small
onions, three green peppers, two quarts green tomatoes, one cup salt,
cut up and let stand in salt water over night. Water enough to cov-
er. In the morning scald them all in the same water; do not boil, but
heat thoroughly and drain. Take three quarts cider vinegar, two
tablespoons celery seed, four cups sugar, one-half pound green mus-
tard, two-thirds cup flour, one-fourth ounce tumeric; heat the vin-
egar, mustard, flour, and sugar all together, and pour hot over the
pickles.
Mrs. B. D. Thorp]


64
EPHRAIM COOK BOOK
SPOON CORN BREAD
Two eggs, one pint milk, one tablespoon melted butter, four table-
spoons cornmeal, two level teaspoons salt, one tablespoon sugar, beat.
eggs light, add milk, sugar, baking powder, salt, butter, and corn-
meal. Stir well and bake till done, in a moderate oven, in a buttered
pudding pan.
[Mrs. Slaughter]
QUICK GRAHAM BREAD
One-half cup sugar, one egg, one cup sour milk, two tablespoons.
sour cream, salt, one teaspoon soda in one tablespoon hot water, one
and one-half cups graham flour, one cup white flour. Bake three-
quarters of an hour.
Ella Mae Washburn]
HOOVER BREAD
One cup bran, three cups graham flour, one-half cup walnuts, one-
half cup brown sugar, one-half cup molasses, two dozen dates, two
cups sour milk, one and one-half teaspoons soda, two teaspoons salt.
[Anna Magnusen, Menominee]
NUT BREAD_No. 1
Four cups flour, one cup chopped walnuts, one cup sugar, one tea-
spoon salt, one and one-half cups milk, four teaspoons baking powd-
er, one egg; mix all and put in loaf pan and let raise half an hour,
then bake three-quarters of an hour.
[Grace M. Helgeson]
NUT BREAD_No. 3
One-fourth cup sugar, one cup sweet milk, one egg, a little salt;
beat well together, then add three cups white flour, one cup chopped
nut meats, three teaspoons baking powder. Put in a pan, let raise
twenty-five minutes, then bake in slow oven forty minutes.
[Ella Mae Washburn)
OATMEAL BREAD
Two cups oatmeal, scalded with one quart boiling water. Let
stand one hour. Add one-half cup molasses, one-half cup sugar, salt,
one tablespoon shortening. Set in the evening with one cake yeast
foam. In the morning add one-half pound raisins and flour to stiffen.
Let raise and make into loaves.
[Minnie Peterson]
OATMEAL BREAD
Two cups oatmeal, take one cup boiling water, pour over and let
cool. One-fourth cup sugar, one teaspoon salt, three cups wheat
flour, one yeast cake, two tablespoons melted lard, one pint water;
make sponge first.
[Mrs. J. C. Knudson]
ROLLS
HEALTH BRAN ROLLS
Two cups bran, one teaspoon soda, one cup flour, pinch of salt,
one and one-half cups sweet milk, one-half cup molasses. Bake in
gem pans one-half hour.
[Mrs. O. Wilson]


EPHRAIM COOK BOOK
67
POTATO ROLLS
Dissolve yeast cake in one cup of milk, that has been brought to
the boiling point and cooled. One-half cup mashed potatoes. Stir
in two cups flour; beat it well and let raise. When light, add one-
fourth cup butter, one-fourth cup lard, one-half cup sugar, one egg,
about two and one-half cups flour and salt. [Mrs. H. A. Anderson
BAKING POWDER BISCUITS
Four cups flour, four tablespoons lard, four teaspoons baking
powder, one teaspoon salt, one and one-half cups milk.
[Mrs. 0. Wilson]
BISCUITS
one
BAKING POWDER BISCUITS
Two cups flour, one teaspoon (heaping), baking powder,
heaping tablespoon butter, milk enough for a soft dough. Roll out
with rolling pin, cut with small tumbler. Bake quickly in a hot oven.
[Mrs. B. Oneson]
CREAM SCONES
Two cups flour, four teaspoons baking powder, two teaspoons
sugar, one-half teaspoon salt, four tablespoons butter, two eggs, one-
third cup cream. Mix and sift together flour, baking powder, sugar
and salt. Rub in butter with tips of fingers. Add eggs, well beaten,
and cream. Toss on floured board and roll to three-quarters inch in
thickness. Cut in squares, brush with white of egg, sprinkle with
sugar, and bake in a hot oven fifteen minutes. [Mrs. E. Helgeson]
CORN CAKE
One-half cup sugar, one tablespoon butter or lard, one egg, one cup
flour, two teaspoons baking powder, two cups corn meal, two cups
milk or water, salt, bake twenty minutes in a hot oven.
[Mrs. H. A. Anderson]
JOHNNY CAKE
One-fourth cup sugar, one and one-half cups sour milk, a little
salt, one cup corn meal, one egg, one cup flour, one teaspoon butter,
one teaspoon soda.
[Mrs. Cody, Door County Cook Book]
JOHNNY CAKE
One scant half-cup butter and sugar creamed together; two eggs,
two cups sour milk, one and one-half cups each flour and cornmeal,
and two level teaspoons soda. Sweet milk and baking powder can
be used.
[Mrs. Frank Long, Sturgeon Bay Cook Book]


EPHRAIM COOK BOOK
73
add one and one-half cups milk, and the dry mixture, then add one
and one-half tablespoons melted butter and lastly the stifly beaten
whites. This makes about twelve waffles.
APPLE FRITTERS
One cup milk, one heaping cup flour, two eggs, pinch of salt, one
teaspoon baking powder, one full cup chopped apples. Fry in hot
lard. In place of apples any other fruit may be used, such as peach,
es, bananas, pineapple, etc.
[Mrs. H. M. Nelson]
W. E. WAGENER
LAWYER
Office over Bank of Sturgeon Bay.
Good Cooks Wanted!
TO USE OUR LARD, COMPOUND
BUTTER AND OLEO.
COOKING IS A PLEASURE
when you buy your Meat
and Sausage at
LAWRENCE MARKET
Telephone 55.
Sturgeon Bay, Wis.


78
EPHRAIM COOK BOOK
brown sugar
CARAMEL FROSTING
1 cup brown sugar
1/4 cup sweet cream
1/2 cup white sugar
12 teaspoon vanilla.
14 cup butter
Add enough water to sugar to dissolve; boil until it ropes. Add
cream and butter and boil five minutes. Beat until thick enough to
spread between layers and on top.
[Mrs. C. S. Smith]
CHEAP CAKE
1
сир
14/2 cup flour
14 cup butter and lard
12 teaspoon cloves
1 teaspoon cinnamon
1 cup sour milk
1 level teaspoon soda.
[Mrs. H. A. Anderson]
A GOOD AND CHEAP CAKE
To 134 cups of sifted flour add 1/4 cup corn starch, 2 teaspoons bak-
ing powder, and 114 cups sugar. Sift all together into a mixing
bowl. Break 2 eggs into a measuring cup and fill with milk. Pour
into dry ingredients and beat for about five minutes; then add 1/4 cup
melted butter, salt and flavoring.
[Mrs. A. H. Chandler]
1 egg
A. ANDERSON
STAPLE AND FANCY GROCERIES
FRESH VEGETABLES
AND FRUITS
Agents for
The Goodrich and the Hill Steamboat Lines.
EPHRAIM, WIS.


80
EPHRAIM COOK BOOK
CHOCOLATE LAYER CAKE
1/2 cup butter
1/2 teaspoon soda
112 cup sifted sugar
2 teaspoons baking powder
4 egg yolks
14 teaspoon salt
2 squares bitter chololate diss 134 cups flour sifted 4 times
olved in 5 tablespoons boiling with soda and baking powder
water
1 teaspoon vanilla.
1/2 cup sour milk
Fold in lastly 4 stiffly beaten whites of eggs. Bake in layer tins in
moderate oven.
[Mrs. Vincent Stupecky, Manitowoc]
SOUR CREAM CHOCOLATE CAKE
2 squares
chocolate
11/2 cups flour
1 cup sour cream
1 teaspoon soda
Pinch of salt
11/2 cups sugar
2-3 teaspoon vanilla.
Melt the chocolate in sour cream, cool slightly and add to the
sugar creamed in the yolks of eggs. Sift in flour, salt and soda. Add
vanilla. Fold in well beaten whites of 3 eggs. Use the fourth white
for frosting. Bake in small dripping pan.
[Mrs. J. C. Hessler, Decatur, Ill.]
4 eggs
GO TO
Eagle Inn Garage
FOR ACCESSORIES
STORAGE
REPAIRING, and
AUTO LIVERY.
EPHRAIM - WISCONSIN


82
EPHRAIM COOK BOOK
2 eggs
2 cups flour
CREAM CAKE
Break 2 eggs in a cup and fill up with sweet cream. To this add 1
cup sugar, 2 cups of flour and 2 teaspoons baking powder sifted to-
gether, a pinch of salt and a little vanilla. Bake in 3 layers in a
quick oven.
Take 1 cup of thick sweet cream that is real cold and whip it
thick; add half a cup of sugar and a little vanilla. Use this for fill-
ing. It is delicious.
[Mrs. Ed. Schreiber]
CRUMB CAKE No. 1
11/2 cups sugar
2 teaspoons baking powder
1/2 cup butter
2 cups flour
1 cup milk
1 teaspoon flavoring
Mix well together the sugar, butter and flour. When well blended
take out a cup of the mixture. Add baking powder, eggs well beaten,
milk and flavoring to the remainder. Put into a cake pan and
sprinkle with the reserved cup of the mixture. Bake in a moderate
oven.
[Mrs. 0. C. Wilson]
CRUMB CAKE–No. 2
114 cups sugar
2 teaspoons baking powder
12 teaspoon cinnamon, if liked
Mix and work in 34 cup butter. Take out 34 cup. To the remaind-
er add 2 eggs, 34 cup milk and a little salt, almond flavoring. Put in
cake tin and sprinkle the 34 cup of crumbs over the top.
[Mrs. C. J. Golee]
DATE CAKE
1. cup sugar
1 teaspoon soda
1/2 cup butter
1/4 teaspoon cloves
1/2 pound dates
1 cup sour milk
12 cup walnuts
12 teaspoon cinnamon
2
cups
flour.
[Mrs. J. C. Dana, S. B. Cook Book]
DATE CAKE
1 cup chopped dates
1/2 cup sugar
1 cup nut meats
1 teaspoon baking powder
2 eggs, well beaten
2 teaspoons flour.
Also nice for dessert served with whippepd cream.
[Mrs. Al. Festerling, Sheboygan.
DATE CAKE
12 cup nuts, chopped fine
1 cup sugar
3 tablespoons flour
1 cup dates, chopped
1teaspoon baking powder
Bake in gem tins 10 or 15 minutes. When cold fill with whipped
cream. This makes 12.
[Mrs. H. R. Holand]
eggs
2 eggs


EPHRAIM COOK BOOK
83
1 egg
3 eggs
DATE CAKE
One teaspoon soda over one cup chopped dates; add one cup boil-
ing water. Let stand while mixing
1 tablespoon butter
11/2 cups flour
12 cup chopped nuts.
1 cup sugar
Then add dates and bake in dripping pan. Good baked in two
layers and put together with jelly and covered with white frosting.
[Mrs. H. E. Stedman
FRENCH DATE CAKE
1 teaspoon baking powder
1 cup sugar
1/2 package dates
1 cup flour
1 cup walnuts
Bake in slow oven. When done moisten the top with a little milk.
Serve with whipped cream.
[Mrs. E. M. Jacobs]
FRENCH DATE CAKE
1 cup sugar
142 cups flour
112 teaspoons baking powder
2 tablespoons shortening
1 cup walnuts
1/2 cup sweet milk
1/2 pound dates
Pinch of salt
Flavor to taste
[Louise L. Nelson, Sawyer]
DEVIL'S FOOD-No. 1
2 cups brown sugar
1/2 cup sour cream
1/2 cup butter
1/2 cup hot water
2 cups flour
34 teaspoon soda
2 ounces Baker's chocolate
Cream the butter and sugar together; add the yolks of the eggs,
then the sour cream, into which the soda has been dissolved; add hot
water, then the chocolate which has been melted over steam; stir in
the flour and last of all the beaten whites of the eggs. Bake in lay-
ers or loaf. (Very good).
[Mrs. M. J. Andrews]
3 eggs
2 eggs
Halstead-Maples Hardware Co.
RETAIL HARDWARE
PAINTS, OILS, VARNISHES, ETC.
101-103 N. Cedar St.
Telephone No. 5. Sturgeon Bay, Wis.


84
EPHRAIM COOK BOOK
1 egg
DEVIL'S FOOD—No. 2
Cream 1/4 cup butter, add 1 cup sugar and cream until very light.
Beat in two eggs, 1 teaspoon soda in 1/2 cup thick sour milk. 1 tea-
spoon baking powder in 114 cups flour. Break 1/4 cake Baker's choc-
olate in cup and add enough boiling water to make cup 12 full and
add to cake the last thing. Flavor with vanilla. [Grace Chandler]
DEVIL'S FOOD-No. 3
1 cup sugar
11/2 cups flour
1 tablespoon butter
1 teaspoon baking powder
3 teaspoons cocoa in flour
1 cup sour milk
Pinch of salt
1 even teaspoon soda in milk
12 teaspoon vanilla.
[Mrs. J. C. Knudson]
DEVIL'S FOOD CAKE–No. 4
One cup sugar, one egg, one tablespoon butter, one square choc-
olate, one-third cup sour milk, two-thirds cup hot water, one tea-
spoon vanilla, pinch of salt, one and one-half cups flour, one tea-
spoon soda, in flour. Dissolve chocolate in hot water and add last.
[Mrs. John Stoneman]
DEVIL'S FOOD_No. 5
One cup Baker's chocolate, 34 cup sweet milk, 1 cup brown sugar;
boil together and cool.
34 cup butter
1 teaspoon soda
1 cup brown sugar
Vanilla
34 cup sour milk
Pinch of salt
21/2 cups flour.
Add the cooled chocolate mixture.
[Mrs. A. W. Smith, Chicago]
DEVIL'S FOOD_No. 6
2 tablespoons butter, 1 cup sugar, 1 egg; cream these three to-
gether. Two squares chololate melted in 1/2 cup hot water, 1 level
teaspoon soda in 1/2 cup hot water, 1 level teaspoon baking powder
sifted with 11/2 cups flour. When cold break open and add whipped
cream between and on top, or, leave whole, and frost. Cut in squares.
[Mrs. C. S. Smith]
FARINA NUT CAKE
12 doz, eggs, beaten separately
34 cup Farina
112 cups granulated sugar 1 teaspoon baking powder
34 cup bread crumbs
1 cup walnut meats.
Serve with whipped cream. Can be used as cake or dessert.
[Mrs. A. W. Smith)
3 eggs


86
EPHRAIM COOK BOOK
EGGLESS FRUIT CAKE
1 cup sugar
1 teaspoon cinnamon
1/2 cup butter
A little meg
1 cup sour milk
1 cup raisins
1teaspoon soda
2 cups flour
1 teaspoon cloves
Bake in slow oven.
CARAMEL FROSTING.—2 cups brown sugar, 1/2 cup milk. Boil
4 minutes, then add 1 teaspoon butter. [Mrs. Nels C. Jepson]
FRUIT CAKE
1 cup butter
4 eggs, beaten
1 cup sugar
Pinch salt
1 cup dates
1 teaspoon each vanilla, cin-
1 cup raisins
namon and cloves
1 cup nuts
12 teaspoon soda in 1 cup flour
1/2 cup citron
1 wineglass brandy.
Bake one hour in a slow oven.
[Rose Muroski)
FRUIT CAKE
2 cups brown sugar
1 cup sour cream
1 cup butter
1 level teaspoon soda
2 cups flour
1 cup chopped nuts
1/2 teaspoon baking powder Salt
2 teaspoons cinnamon
1 pound chopped. raisins
1 teaspoon cloves
12 pound chopped figs.
[S. B. Cook Book]
FRUIT CAKE FROM DOUGH
2 cups sugar
1 teaspoon soda
1 cup butter
As much fruit as you wish
1 pint bread dough
1 teaspoon cinnamon
A little nutmeg.
Flour to mix as stiff as common fruit cake. Let rise one hour.
Bake in slow oven.
[Mrs. N. C. Jepson]
GRAHAM CRACKER CAKE-No. 1
114 cups sugar
112 teaspoon soda
1 tablespoon butter
1 teaspoon vanilla
32 graham crackers, rolled fine
11/2 cups buttermilk
Frost with white frosting and sprinkle with nuts.
[Dena Hogenson]
2 eggs
1 nutmeg
2 eggs
2 eggs
-


94
EPHRAIM COOK BOOK
SOUR CREAM CAKE
2
eggs in a big cup sour cream 134 cups flour
1/2 teaspoon soda
1 teaspoon baking powder
Sift together:
1/2 teaspoon salt.
1 cup sugar
Beat all together and add 1 cup raisins and nutmeats.
[Mrs. H. E. Stedman]
SPICE CAKE
Four cups flour, four cups sugar, two eggs, three tablespoons melt-
ed butter, two tablespoons candied orange peel, one teaspoon cloves,
one teaspoon cinnamon, one teaspoon soda, two cups sweet milk.
[Miss Fannie Soukup]
SPICE CAKE
One cup sugar, one-half cup shortening, two eggs, one cup sour
milk, one and one-half cups flour, one teaspoon cinnamon, one-half
teaspoon each cloves, allspice, and nutmeg, one tablespoon molasses,
one cup chopped raisins. Chopped nuts may be added.
Mrs. Theresa Washburn
SPICE CAKE
11/2 cups sugar
1 teaspoon soda
1/2 cup butter
1 cup buttermilk
12 teaspoon salt
212 cups flour
12 teaspoon cloves
1/2 cup raisins
1 teaspoon allspice
1/2 cup nuts (ground)
1 teaspoon cinnamon
Cream sugar and butter, add spices and salt, then the raisins and
nuts, then the soda having been dissolved in the buttermilk, then the
eggs. Lastly beat in your flour. Bake in a slow oven in a loaf or as
a layer cake.
[Mrs. L. Pacey]
SPICE CAKE WITHOUT EGGS
1 cup brown sugar
level teaspoon soda
1/2 cup shortening
1/2 teaspoon baking powder
1 cup sour milk
Salt
1 teaspoon each cloves and cin 1 square chocolate grated or
namon
melted
2
cups
flour
1 cup raisins
[Mrs. H. M. Nelson)
HOT MILK SPONGE CAKE
eggs
2 teaspoons baking powder
2 cups sugar
1 cup hot milk
2 cups flour
Butter size of an egg.
Beat the whites of the eggs, add sugar, then the yolks, then the
flour and baking powder. Lastly add the hot milk with the butter
melted in. Bake in layers or shallow tins and frost. (Mrs. C. J. Golee)
2 eggs


96
EPHRAIM COOK BOOK
9 eggs
SUNSHINE CAKE–No. 3
1 teaspoon cream of tartar
11/2 cups sugar
1/2 teaspoon salt
1
сир
Swans Down cake flour
teaspoon vanilla.
Sift, measure and set aside flour and sugar. Beat whites of eggs.
stiff, add cream of tartar and beat again. Then add sugar and beat.
Then the beaten yolks and vanilla. Lastly fold in the flour. Bake
slowly 45 minutes.
[Mrs. L. Pacey, Wilmette, Ill.]
TEA CAKE
1 cup sugar
1 tablespoon butter
11/2 cups flour
1 teaspoon baking powder
Sprinkle with sugar and cinnamon.
[Mrs. N. C. Jepson]
TUTTI FRUTTI CAKE
1 cup sugar
1 teaspoon soda
1/2 cup butter
1 square chocolate
1/2 cup nut meats
1 cup sour milk
1/2 cup raisins or dates
11/2 cups flour
1 teaspoon vanilla.
[Mrs. Al. Festerling, Sheboygan]
1 cup milk
1 eggs
1 egg
PATRONIZE A HOME INDUSTRY
WHEN YOU PURCHASE
CHERRY CRATES
BERRY CRATES
FRUIT BASKETS
CHEESE BOXES
EGG CASES.
Sturgeon Bay Fruit Package
Company


100
EPHRAIM COOK BOOK
BLITZ TORTE
First Part-
Top Part-
Yolks of 4 eggs, beaten slightly 4 whites of eggs, beaten stiff
1/4 cup granulated sugar
Add 1 cup sugar and beat again
14 cup butter
1 tablespoon vinegar.
14 cup flour
1 level teaspoon baking powder
4 tablespoons milk.
Spread the first part in two-layer cake tins; then spread top part
(beaten whites) over first part. Dust with almonds or other nut
meats, chopped fine, and bake in a slow oven. When cool fill with a
lemon custard or whipped cream. Very good. [Mrs. C. J. Golee]
CHERRY TORTE
1/2 cup butter
14 cup cold water
2 tablespoons sugar
114 cup finur
Work the flour, sugar and butter as for pie crust and moisten with
the egg and water. Press in spring form. Put in spider 15 cents
worth of ground almonds and 12 cr.) sugar. Brown them and place
in form. Then put in 1 quart of canned cherries without the juice.
Beat 4 eggs, the cherry juice and 2 tablespoons of corn starch diss-
1 egg
BUY THE BEST
AND
ECONOMIZE
on your grocery purchases.
It is possible our way.
Economy Grocery
People's Store
THE ORC THAT SAVES YOU MONEY
Sturgeon Bay, Wis.


104
EPHRAIM COOK BOOK
A Good Breadmaker
is entitled to a
GOOD HOME
Why Not Start Now?
Our Stock of
Lumber and
Building Material
WILL INTEREST YOU.
Our Prices Are Always Right
Fuller Goodman Co.
PHONE 265
Sawyer, Wisconsin


EPHRAIM COOK BOOK
107
POSTUM FROSTING
Two tablespoons Postum dissolved in 1 tablespoon hot water; add
two tablespoons sweet cream, 1 cup powdered sugar and stir till
smooth.
[Mrs. Alex Johnson)
SOUR CREAM FROSTING
1 cup sour cream
1 cup sugar.
1 cup chopped walnuts
Cook all together, stirring occasionally, until it will form a soft
ball in cold water.
[Mrs. C. F. Bell]
SUGARLESS ICING
One cup white syrup; boil until strings, add gradually to the beaten
white of one egg. Flavor with vanilla. Add 1/2 cup chopped nut
meats if desired, and spread over cake.
[Dena Hogenson]
WHITE FROSTING FOR CAKE
Beat the whites of two eggs until stiff; add one cup sugar and 11/2
tablespoons water; put all in double boiler and cook 6 minutes. Re-
move from fire and beat until cool enough to put on cake, adding a
pinch of cream of tartar while beating. Flavor to suit.
[Mrs. B. D. Thorp]
Don't Pull Your
Shirt to Pieces
not knowing what recipe to use — nor worry
where to buy good clothes for Men and Boys.
To sell good clothes
is our exclusive business.
Yours for Satisfaction
millers
CLOTHING HOUSE


EPHRAIM COOK BOOK
115
DATE ROCKS
One and one-half cups brown sugar, one cup butter, three eggs,
one teaspoon soda, dissolved in hot water, two and one-half cups
flour, one and one-half cups dates, one-half cup nut meats.
[Mrs. Theresa Washburn]
FRUIT COOKIES (Cheap)
One cup sugar, one-half cup soft butter, one egg, one cup chopped
raisins, one cup sour milk, one teaspoon soda, one teaspoon cinnamon,
one-half teaspoon cloves, a little salt, three cups flour, grease pans
and drop bytter in with a teaspoon, and let it spread itself. Bake in
hot oven.
[Mrs. B. D. Thorp]
FRUIT COOKIES
One cup butter, one and one-half cups brown sugar, three eggs, one
teaspoon each; cinnamon, and cloves, one cup chopped raisins or cur-
rants, two tablespoons milk, one teaspoon soda and flour.
[Mrs. A. W. Smith]
FRUIT COOKIES
Two cups brown sugar, one cup butter, two eggs (save whites of
one for tops), one teaspoon cinnamon, one teaspoon soda in one-fourth
cup cold water, three-fourths teaspoon cloves, one cup currants, one-
half cup nuts, one-half cup citron, and flour.
[Mrs. Al. Festerling, Sheboygan, Wis]
FROZEN COOKIES
One pound butterine, one cup sugar, one cup brown sugar, three
eggs, one teaspoon soda, one teaspoon cinnamon, one-fourth pound
peanuts, one-half pound shelled almonds, work in five or six cups of
flour, form in rolls the size of cookies, and freeze over night. Slice
off and bake in morning. [Mrs. Al. Festerling, Sheboygan, Wis.]
HOUSEHOLD NECESSITIES
SELLERS KITCHEN CABINETS
(Best for the money)
MODERN FURNITURE FOR THE HOME
H. J. HAHN
Sturgeon Bay, Wis.


EPHRAIM COOK BOOK
121
DOUGHNUTS
LAZY DOUGHNUTS
One cup sugar, two eggs, nutmeg, one cup sweet milk, three small
cups flour, two teaspoons baking powder, pinch of salt. Drop in hard
lard with dessert spoon, dipping the spoon in lard first, and the bat-
ter will not stick to it.
[Mrs. B. D. Thorp)
DOUGHNUTS
One cup sugar, two eggs beaten light, two tablespoons melted but-
ter, a little nutmeg, one cup new milk, two teaspoons baking powder.
Flour enough to roll out a soft dough. [Mrs. H. A. Anderson)
DOUGHNUTS
Two cups sugar, two cups sour milk, let sugar soak in milk for two
hours; six tablespoons butter, pinch of salt, four eggs, one teaspoon
soda, nutmeg, flour. Have dough very soft. [Mrs. E. Helgeson]
DOUGHNUTS
One pint sour cream, ons and one-half cups sugar, two eggs, well
beaten, one teaspoon soda, one teaspoon salt, flour enough to roll out.
[Mrs. M. J. Andrews]
GO TO
Feuerstein's Music Store
STURGEON BAY WIS.
FOR PIANOS
VICTOR TALKING MACHINES
VICTOR RECORDS
SHEET MUSIC
OR ANYTHING MUSICAL


122
EPHRAIM COOK BOOK
DR. G. R. EGELAND'S
HOSPITAL
NEW-MODERN—FIREPROOF

Fourteen Rooms Twenty-five Beds
OPERATING ROOM EQUIPPED
WITH LATEST APPARATUS
Electric Call System extends to every room,
assuring patients immediate attention.
STURGEON BAY WIS.
Garland Street


EPHRAIM COOK BOOK
127
>
MOCK CHERRY PIE
One cup (large) cranberries, one tablespoon flour, three-fourths cup
raisins, one-half cup water, one cup sugar. Cut cranberries in two,
and let stand in water a few minutes to draw out the seeds; chop the
raisins. Cook flour and water until transparent, add the other in-
gredients; put in pie tin lined with crust, then put on top crust and
bake.
[Mrs. B. D. Thorp]
CHOCOLATE PIE
One quart milk, two squares chocolate, one cup sugar, four table-
spoons of corn starch, four eggs, salt. Heat milk, and add chocolate.
Mix the sugar with cornstarch, and yolks of eggs. Cook all together
till thick. Put filling in two baked crusts. Beat the whites for the
top. This filling is just as good without the eggs, and use whipped
cream, instead of the whites of eggs for top. Mrs. B. D. Thorp]
COCOANUT CREAM PIE
One-fourth cup sugar, yolks of three eggs, one heaping tablespoon
flour, one-half cup milk (scant), mix sugar and flour, and add
yolks. Add this to the hot milk, cool until thick, stirring constantly.
Remove from fire, add a little salt, piece of butter, and vanilla. Put
into baked crusts. Beat the whites for frosting, sweeten to taste, and
sprinkle the top with cocoanut.
[Mrs. H. M. Nelson
SOUR CREAM PIE
One cup sour cream, two eggs, one cup sugar, one-half teaspoon
cinnamon, one-half cup raisins, one-fourth teaspoon cloves. Beat the
whites for frosting.
[Mrs. John Stoneman]
CURRANT PIE
One cup mashed currants, yolks of two eggs, one cup sugar, one
tablespoon flour, mixed with the sugar, one cablespoon butter. Mix
well and bake with one crust. Beat whites of eggs for frosting and
brown.
[Mrs. Addie Chapman]
GRAHAM CRACKER CUSTARD PIE
Two eggs, slightly beaten, pinch of salt, one-half cup sugar, two
tablespoons finely sifted graham cracker crumbs, flavoring, vanilla or
lemon, with a little nutmeg, and two cups of milk. Bake in a crust.
The cracker crumbs give body to the custard, a nutty flavor, and a
rich golden brown color.
[Mrs. S. Groenfeldt
GREEN TOMATO PIE
Peel tomatoes, and slice them in pie tin lined with crust, and add
one cup sugar, a little butter, one tablespoon vinegar, a little nutmeg,
sprinkle a little flour over top, add top crust and bake slowly.
[Mrs. B. D. Thorp]


136
EPHRAIM COOK BOOK
DELICATE PUDDING
One and one-half cups water, one-half cup sugar, pinch of salt, mix
well and bring to the boiling point. Wet three tablespoons corn
starch in a little cold water and stir into the boiling syrup, allowing
it to cook ten minutes. Beat the whites of three eggs to a dry froth
and whip the boiling mixture into them; return to fire a moment to
set the eggs, adding the juice of a lemon or more if desired. Add
also the grated rind. Turn at once into wet mold and set away to
become ice cold. Serve with a custard, made by heating one pint of
milk in a double boiler; melt a piece of butter the size of a walnut in
the milk and set aside to cool. Stir this gradually into the well-
becen yolks of two eggs; sweeten to taste, and return to fire, stir-
rin until the custard thickens. Flavor with vanilla.
[Mrs. S. Groenfeldt, Sturgeon Bay Cook Book.]
OLD FASHIONED DANISH APPLE CAKE
ì il ten or fifteen apples to a nice thick sauce and sweeten to
tas:. Dry some stale bread in oven and crush fine with the rolling
pir.. Put one-half cup butter in a frying pan and heat the crumbs
thr?! gh in the butter. Butter a pudding pan, well, put the crumbs
ani apples in layers; the crumbs must be on the top and on the bot-
tom. Bake in a slow oven one-half hour. Let it stand a day or two
ani. serve with whipped cream. [Mrs. P. Derby, Mott, N. D.]
FLOATING ISLAND
Iut one quart fresh milk into a double boiler and heat to the boil-
ing point. Separate four eggs, and beat whites to a stiff froth; add
to whites, one teaspoon powdered sugar, and put on top of boiling
mik. Let stand for five minutes. Remove to fancy glass dish. Beat
the yolks of eggs and add to boiling milk. Let boil until it thickens
sole. Add four tablespoons sugar; when cool add one teaspoon va-
nilla. Slip under whites in glass dish.
[Mrs. C. S. Smith)
FIG PUDDING
Iwo cups boiling water, one-half cup chopped figs, one-half cup
wa'nuts, pinch of salt, one-half cup sugar, one-half cup graham flour.
Boil three or four minutes, or until flour is cooked. Put in sherbet
glasses and serve with whipped cream.
Mrs. C. S. Smith]
FIG PUDDING
One cup suet, two eggs, one pound figs (chopped), one cup molas-
ses, cne cup milk, three cups flour, sifted with one teaspoon soda.
Fill inolds half full. Steam two hours.
FOAMY SAUCE.—Beat whites of two eggs stiff and sweeten with
two tablespoons sugar. Beat and sweeten yolks the same way. Mix,
then add one tablespoon butter, melted, and one cup whipped cream.
[Mrs. H. E. Stedman)


EPHRAIM COOK BOOK
141
STEAMED SPONGE PUDDING
One egg, one-half cup molasses, one-half teaspoon salt, one tea-
spoon cinnamon, one half teaspoon cloves, one teaspoon soda, one-
half cup raisins, one-half cup nuts, three-fourths cup flour, one-half
cup hot water. Beat your egg separate, mix the white and yolk to-
gether, then add molasses, and spices, then your salt, and soda and
hot water. Then nuts and raisins and flour. Steam one hour, good.
Serve with a lemon sauce.
SAILOR DUFF PUDDING
One egg, and two tablespoons sugar, beaten together; one-half cup
molasses, beaten into first mixture; add two tablespoons melted but-
ter, beat again; one teaspoon soda, dissolved in a little warm water,
one-half cup boiling water, one and one-half cups flour. Steam forty-
five minutes.
Sauce for above is made as follows: Yolks of two eggs, one cup
pulverized sugar, one teaspoon vanilla. Beat above ingredients well
and add one-half pint whipped cream. Very good. [Myra MacCourt)
BROWN SUGAR SAUCE
Two tablespoons butter, three teaspoons flour, one and one-half
cups hot water, one cup brown sugar, two tablespoons lemon juice,
nutmeg. Melt butter, add flour, then water. Add sugar and boil un-
til it is well dissolved. Lastly add lemon and nutmeg.
[Mrs. H. M. Nelson)
CREAMY SAUCE
Two tablespoons butter, one cup powdered sugar, one egg, three
tablespoons hot water, one teaspoon vanilla. Cream butter and
sugar; add yolk and beat hard, gradually add hot water, vanilla and
the white of the egg beaten stiff. Put bowl over tea kettle and let
steam until the consistency of custard. [Mrs. H. M. Nelson]
FOAMY SAUCE
One cup sugar, one lemon rind and juice, one teaspoon cornstarch,
or one tablespoon flour, a lump of butter, and boiling water to make
the right thickness; put a small lump of soda and a little salt in a
bowl and pour the sauce over it.
[Mrs. John Nelson, Door County Cook Book]
VINEGAR SAUCE
Mix one cup sugar, with two tablespoons flour, two tablespoons
vinegar, a little nutmeg and add boiling water. Boil until thick and
add a small piece of butter. (Mrs. Henry Leonhardt, S. B. Cook Book]


ICE CREAM
ALMOND ICE CREAM
One cup blanched almonds, ten drops bitter almond extract, one-
half pin't cream, one cup sugar, one egg, one-fourth pint milk. Beat
eggs, three-fourths cup sugar, and one-half the cream together. Pound
the nuts into a mortar, mix one-fourth cup sugar, one-half the cream
and stir to fine paste. Add flavoring. Stir well together and freeze.
Should be packed for one hour after freezing to ripen.
ANGEL PARFAIT
Beat the whites of three eggs, boil a cup of sugar, and one-half
cup water, as you would for cake frosting until it hairs. Pour it on
the well beaten eggs and whip two or three minutes. Whip one pint
of cream, flavor with vanilla, then beat cream and eggs together and
pack in a bucket in salt and ice. Set away four or five hours. Run a
knife around the sides, turn it out on a plate and slice.
[Willetta Ensley, Mott, N. D.]
MACAROON ICE CREAM
One-half pint cream, one-half pint milk, one cup sugar, two eggs,
one cup macaroon crumbs, one teaspoon bitter almond extract. Beat
eggs, sugar and cream together. Add crumbs, milk, and flavoring
and freeze.
PINEAPPLE SHERBET
Two cups shredded pineapple, juice of one lemon, two cups sugar,
one cup water, whites of two eggs. Stir sugar and water until sugar
is melted. Add pineapple and lemon, and partly freeze. Add the
eggs, well beaten, and finish freezing.
MOUSSE "CANDY”
One pound of stick candy, all flavors, cinnamon, lemon, pepper-
mint, and others; and one pint whipped cream. Put candy through
meat grinder (coarse one), add to the whipped cream. Pack and
freeze.
[Mrs. C. J. Golee]
MOUSSE “MAPLE'
One quart of maple syrup, cooked with the well-beaten yolks of
eight eggs and a pinch of salt, until like custard, stir very often. Let
cool and add one quart whipped cream, whipped stiff. Pack in ice
and salt for four hours. Three parts ice to one of salt. Makes about
three quarts.
[Mrs. H. E. Stedman]