TO PATRONS OF THE MARION COOK BOOK
㺠E, the Ladies of Royal Oak Presbyterian Missionary
ºš Society, wish to thank our friends who have so kindly
contributed their tried and proved recipes, which en-
ables us to put before the public a choice collection of
the best that can be obtained.
Owing to the increased cost of materials, labor, etc., we have been
compelled to raise the price of the Marion Cook Book to 75 cents per
CODy.
We hope that all of our friends will purchase a copy of our book and
recommend it to others, so that all may have the benefit of its valuable
recipes.
We also tender our thanks to the business men of Marion and other
cities who have so kindly favored us with their advertisements. They
are reliable firms, and we advise our readers when in need of any
articles handled by these firms to patronize them.
When ordering this book by mail write to
“MARION COOK BOOK,”
Marion, Virginia.



-
KNOX GELATINE improves Soups and Gravies.
Baked Fish with Tomato Dressing.—Shad, or any large fish
without many bones. Put one-half can of tomatoes, one-fourth of a
large onion, salt and pepper to taste and a little butter in a pan with
fish, and pour a little warm water around it and baste.
Mrs. Margaret Rhea Staley.
Oyster Fricassee.—One tablespoon of butter, a dash of pepper,
one-half pint of oysters, one-half teaspoon of salt, a dash of cayenne.
Place all the ingredients, excepting the oysters, in a chafing dish or
covered saucepan; when hot add oysters, cover and shake pan occasion-
ally. When oysters are plump, drain them and place where they will
keep hot. Add enough cream to the liquid in pan to make one-half
cup. Sauce: one tablespoon butter, one tablespoon flour, one-half cup
of cream and oyster juice, one yolk of egg, one-half teaspoon of lemon
juice. Make white sauce. Beat the yolk until thick and lemon
colored, add sauce and lemon juice. Reheat oysters in sauce and
serve on toast, crackers or in patty shells.
Miss Alford, Teacher Domestic Science, Marion College.
Oyster Cocktail Sauce.—Eight large tablespoons catsup, one tea-
spoon chutney, juice from one-half lemon, one-half pimento. Chop
pimento to a liquid, chop a little celery leaf very fine. Mix all to-
gether, adding salt to taste. Mrs. W. H. Teas.
Panned Oysters.-Put one tablespoon of butter in a covered
saucepan with salt and pepper to taste, when hot add one pint of
washed and drained oysters. Cover closely and shake the pan to keep
from sticking. Cook about three minutes or until plump. Serve on
toasted bread or crackers. * * *
Escalloped Oysters.-Put one pint of oysters in a strainer over a
bowl, pour over six tablespoons of cold water and reserve liquor.
Carefully pick over oysters to remove bits of shell. Mix one-half
cup stale bread crumbs with one cup of rolled cracker crumbs, and
stir in one-half cup of melted butter. Put a thin layer of this mixture
in the bottom of a buttered shallow baking dish, cover with half the
oysters and sprinkle with salt and pepper; then add one-half the re-
served liquor, repeat and cover with remaining crumbs. Bake in a
hot oven from thirty to thirty-five minutes. Never allow more than
two layers of oysters. Mrs. D. H. Mitchell.
Oysters on Toast.—Allow four medium sized oysters to each per-
son; place them in their liquor over the fire in a granite-ware pan and
cook them gently until the edges ruffle; then season well with butter,
salt and pepper. To one cup of boiling water add one-half teaspoon
of salt, stir until the salt is dissolved, dip the crusty edges of three-
inch squares of toast in the water to moisten them slightly, and place
the toast on a hot platter. Butter the toast lightly, lay four oysters
SNOWFLAKE won the medal for its purity and baking qualities.
8



Send for the KNox GELATINE recipe book.
Stuffed Peppers.-Use peppers of medium size, cut off the tops
and remove the seeds and white membrane. Put them into boiling
water for five minutes, then drain and make a filling as follows: Pour
two tablespoons of melted butter over a cup of fine bread crumbs;
add a beaten egg, one-half teaspoon of salt, one cup of finely chopped
cold meat, and moisten with stock or water. Fill the peppers, round-
ing the filling on top, not packing it, but putting it in loosely. Cover
with buttered bread crumbs and put in a pan with about one-half
inch of water in bottom of pan. Bake in moderate oven about one-
half hour, basting the peppers (not the filling) several times. Remove
carefully to platter for serving. This dressing will fill six medium-
size peppers. * * *
Chicken Patties.—Line deep patty pans with pastry, or cut it in
circular pieces, fit on deep inverted gem pans, press lightly, prick well
and bake in hot oven until delicately browned. Remove from the
pans, fill with creamed chicken and garnish with parsley. The cases
may be made in advance and reheated for serving.
Creamed Chicken.—Melt three level tablespoons of butter, add
four and a half level tablespoons of flour, and when blended, pour on
gradually, stirring well three-fourths cup each chicken stock and cream
or milk. Season with one-half teaspoon salt, one-fourth teaspoon of
celery salt and a few grains of cayenne; then add two cups of cold
chicken cut in one-third inch cubes. For a change, before filling, roll
the edges of the cases in the slightly beaten white of an egg, then in
finely chopped parsley, making an attractive moss-like edge. For
variety, dip some in egg and then in finely chopped nuts, a mixture
of almonds and English walnuts being good. The dipping may have
to be repeated several times, until a thick edge is formed, and should
be done after the cases have been reheated. Miss Haller Fell.
Ham Croquettes.—One and one-half cups of grated ham, one cup
of bread crumbs, two cups of hot mashed potatoes, one large spoonful
of melted butter, three hard-boiled eggs, a little red pepper and salt.
Mix ham, eggs and all together and add two spoonfuls of tomato
catsup. Form croquettes by filling a small cornucopia full of the
mixture and turn out on dish. Roll in egg and bread crumbs and fry
a nice brown. Mrs. Margaret Rhea Staley.
Brain Croquettes.—Take one pound of brains, hog or beef, wash
in several waters, or soak in water several hours, cleanse thoroughly
of blood and bone, take off thin skin (beat four eggs, have these ready),
place brains in iron frying-pan with lard, not too much, mash with
big iron spoon as they cook, mash fine. When the brains are half
cooked, add salt, pepper and eggs, stirring and turning as you would
scrambled eggs, mixing thoroughly. This makes a good dish. Then
if you want croquettes, cook the same way, take off the fire, roll and
SNOWFLAKE, the Pride of Southwest Virginia.
10


KNOX GELATINE improves soups and gravies.
To Cook Cabbage in 25 Minutes.—Select tender cabbage; cut in
small strips and soak in cold water an hour or so. Cook small piece
of salt pork until done in enough water to cook cabbage. Then put
in cabbage; boil hard twenty-five minutes. Season with salt and
pepper and serve at once. Mrs. J. M. Sedgwick.
Duchess Potatoes.—Two cups cold mashed potatoes, one egg,
two tablespoons cream. Beat yolk of egg till very thick, add cream
and work into potatoes. Shape in small pyramids. Rest each one on
the broad end in a buttered tin. Beat white of egg slightly; add to it
a teaspoon of milk, and brush each one with the mixture. Bake till
golden brown. Serve on hot platter garnished with parsley, or use
as a border for meat. Mrs. Jno. Preston Buchanan.
Baked Potatoes and Cheese.—Mash potatoes, put a layer in
baking dish, sprinkle thick with grated cheese, add a little salt and
dot it over with lumps of butter. Put second layer of potatoes in,
and have grated cheese on top with salt and butter. Set in oven and
bake a nice brown. Mrs. Margaret Rhea Staley.
Sweet Potato Croquettes.—Boil six large sweet potatoes until
they are just tender, then remove the skins and mash the potatoes
through a colander, add tablespoon of butter, a teaspoon of salt, a
dash of pepper and a tablespoon of sugar. Mix thoroughly, form into
croquettes, dip first in egg, then in bread crumbs and fry in smoking
hot fat. A nice breakfast dish. Mrs. M. E. Davidson.
Potato Cakes.—Fix as for ordinary potato cakes, with the addition
of well browned buttered bread crumbs mixed in before frying.
Amount is about one-third crumbs to two-thirds potatoes.
Mrs. Jno. Preston Sheffey.
Stuffed Sweet Potatoes.—Use shapely potatoes of even size.
Scrub well and grease them with lard. Bake and cut in halves length-
wise. Scoop out center, leaving shells whole. Beat pulp smooth,
add salt, butter, cream and brown sugar to taste. Beat until smooth,
then refill skins. Sprinkle tops with brown sugar and brown in a hot
oven. * * *
Hashed Brown Potatoes.—Place a heaping tablespoon of drip-
pings in an iron frying pan, and when hot, add cold boiled very finely
chopped potatoes to the depth of an inch. Usually four good sized
potatoes will be sufficient. When chopping them add a teaspoon of
salt and a dash of pepper and stir while they become hot, then press
them down in the pan, packing firmly with a knife. Cover and cook
slowly until brown underneath. Do not stir, but begin at one side
of the pan and fold over like an omelet, packing closely together.
Turn onto a hot platter and garnish with parsley. Miss Haller Fell.
Write us for price on SNOWFLAKE. H. B. Staley Co., Marion, Va.


19



Ask your grocer for KNOX GELATINE–take no other.
French Fried Potatoes.—Cut potatoes in lengths about one-half
inch thick. Wash and drain and put in cloth in a cool place, on ice if
possible, for half an hour or more. Fry in deep boiling fat, salt while
frying and drain in wire basket before serving. Mrs. O. C. Sprinkle.
Stuffed Potatoes.—Bake large potatoes, take out inside and mash,
seasoning with butter, pepper and salt, and cream, then put half as
much ground beef, chicken or ham, and stuff skins lightly, grating
cheese on top, then bake. Meat or cheese may be omitted.
Mrs. Geo. W. Richardson.
Macaroni with Cheese.-Three-fourths cup of macaroni, two
tablespoons butter, two tablespoons flour, one-half teaspoon salt,
pepper, one and one-third cups milk, three-fourths cup grated cheese,
one cup buttered crumbs. Cook the macaroni in boiling salted water
until tender, then pour into a colander and run cold water through it.
Make a white sauce by melting the butter, and when it bubbles add
the flour, seasoning and hot milk. To this sauce, when taken from the
fire, add the cheese and macaroni. Put in buttered dish and spread
on top the buttered crumbs made by melting the butter (one table-
spoon) and stirring in the crumbs. Bake until the crumbs are brown.
Miss Alford.
Creamed Corn.-Boil the corn on the cob or use left-over boiled
sweet corn. Cut it carefully from the cob (but do not scrape) and
season highly with salt and pepper. There should be a good pint of
corn when cut. Melt one rounding tablespoonful of butter, stir in
one tablespoonful of flour, then pour over it one cupful of milk, stir
until boiling, then add one-half teaspoonful of salt and a dash of
pepper and mix it while hot with the corn. Turn into a shallow
buttered baking dish, cover the top thickly with fine buttered bread
crumbs and bake until brown. Mrs. Virginia H. Fell.
Corn Fritters (Nice).-Three ears of corn grated, big iron spoon
of flour, one or two eggs. Mix with water, fry on griddle like batter
cakes. Salt and pepper to taste. Mrs. E. J. Lee, Lynchburg, Va.
Foam Slaw.—Finely shredded cabbage; do not bruise or chop.
Two-thirds teacup of sweet cream, one-half teacup of vinegar. Put
all in bowl, stir with fork and it will immediately become a perfect
foam. Bits of bright jelly on top make it more attractive. The
best of vinegar and heaviest cream are required. This slaw is never
a perfect success in warm weather. Mrs. A. T. Lincoln.
Fried Ripe Tomatoes.—Slice, not too ripe, tomatoes about one-
fourth of an inch thick. Season with salt, pepper and sugar to taste.
Dip in meal and fry in hot butter. Miss Elizabeth Painter.
We will ship SNOWFLAKE to any one wanting it.
20


Give the growing children KNOX GELATINE.
Cabbage with Cream Gravy.—Cut in small strips one medium-
size head young, tender cabbage. Boil, until done, in salt water.
Pour off water. Take two full teaspoons of flour, two tablespoons
of butter, one quart of milk, a little salt, mix well and pour over the
cabbage. Cook slowly until gravy is flavored with cabbage.
Mrs. E. M. Harris.
Meats
“There's no want of meat, sir. Portly and curious
viands are prepared to please all kinds of appetite.”
Roast Lamb.-Boil a ham of lamb until almost done, then put
about three slashes across the top, cutting nearly to the bone, and
fill with a dressing made as if for chicken, put in stove and bake until
well done. This is best when cut cold. Mrs. Jno. S. Apperson.
Smothered Steak.-Use a round steak about two inches thick,
and, with the edge of a thick saucer, pound into both sides of the steak
as much flour as it will hold, then put into a hot skillet and fry in lard
and butter until it browns. Remove to a pan and make a thin gravy
of milk, flour and water, season with salt and pepper, and pour over
the steak. Cover and bake about thirty minutes.
- Mrs. P. R. Francis.
Spiced Round.--To twelve pounds of beef take one-half pound
brown sugar, one-fourth pound saltpetre, one tablespoon mace, two
tablespoons allspice, and two tablespoons black pepper. Beat all
fine and rub over the round; then rub well with one-half pound of salt.
Put in a vessel with all the spices and salt in and around the beef.
Every few days turn the round in the brine that will be formed by the
salt. It will be ready for use in four weeks. This quantity may be
divided into two roasts. Cook just as a fresh roast, except from one-
half to one hour more time is required. This is a very old recipe.
It was handed down to Mrs. Margaret C. Greenway, who was born in
1800, by her mother, and has been tested by several generations of her
descendants. Contributed by Mrs. John J. Stuart, Abingdon, Va.
To Fry Delicious Steak.-Have a very hot pan, with just enough
lard to keep from sticking to pan. When steak is nice and brown turn
over and fry on other side; when almost done salt and pepper (do not
salt at first as it makes the meat tough). When cooked sufficiently
place on a hot platter with a teaspoonful of melted butter on top.
Serve at once. * * *
Brunswick Stew.-A tender rabbit, squirrel or chicken, cut in
small pieces and put in stewpan with one and one-half quarts of water,
H. B. Staley Co., Marion, Va., make SNOWFLAKE Flour.


21



KNOx GELATINE is economical–FOUR PINTS in each package.
Brown Fricasseed Chicken.—Singe, draw and disjoint chicken as
you would for stewing; put into a good sized saucepan two rounding
tablespoons of butter; when hot drop in pieces of chicken; let them
brown gradually, without letting the butter burn. As soon as the
pieces are browned draw them to one side of the pan and add two
rounding tablespoons of flour, mix and add one pint of water or stock.
Stir constantly until it begins to boil, moving the chicken around in
the sauce. Add a teaspoon of salt and a quarter teaspoon of pepper,
cover saucepan, push to back of range and simmer gently for one
hour. When done, arrange the chicken on a platter. Take the
sauce from the fire, add to it the yolk of one egg, beaten with two
tablespoons of cream. Strain this over the chicken and dust over a
little finely chopped parsley. Miss Haller Fell.
Chilli Beef.-One pint of chopped cooked beef, one onion, two
tomatoes, one potato, one-fourth pound of butter, one cup of sweet
milk, one tablespoon of flour. Let butter melt, stir in flour, and let
brown, pour in milk, then put in the mixture all chopped well to-
gether, let cook thoroughly and nearly dry, season with salt and red
pepper. * * *
Ham Pie.—One pint of chopped cooked ham, one onion, one cooked
potato, two eggs, hard boiled, one-fourth cup butter. Chop all well
together. Make a light pastry, put in a pan about two inches deep;
when you have put in the mixture sprinkle a little flour over it and
drop the butter all through it, then pour a cup of boiling water in
before putting on the top crust. Mrs. P. W. Atkins.
Beef Loaf.-Two pounds of ground veal or steak, eight medium
size crackers, two eggs, one cup water and milk in equal proportions,
or one cup water may be used, one good tablespoon of butter or suet
and two rounding teaspoons of salt. Mix well and form in a loaf.
Then one tablespoon of melted butter thickened with flour and spread
over top of loaf. Put in pan, and pour hot water around loaf, basting
often while baking. Will bake in two hours and a half in a moderate
OVen. Mrs. Fred Poston.
Fried Chicken.—Kill, dress and disjoint the chicken the day before
you are going to cook it, and put it on ice. When ready to fry, wash
off the pieces and dip them in flour seasoned with salt and pepper to
taste. Have a skillet on the front of the stove, very hot, with plenty
lard in it. Place the chicken in the skillet and draw to the back of
the stove where it will cook slowly. Cover closely and let cook for
about an hour, turning when a delicate brown, and put pieces of
butter over it. Mrs. Jas. White Sheffey.
Baked Steak-Take a nice round steak about one inch thick and
put in a cold skillet. Cover with pieces of butter, slices of tomatoes, .
green sweet peppers (without seed), onion if desired, and salt and pepper
SNOWFLAKE makes light biscuit, rolls and bread.
26



KNOX GELATINE solves the problem of “What to have for dessert.”
to taste. Place in a hot oven and cook until tender—about forty
minutes. Add no water, the juices being sufficient to baste the steak
and make rich brown gravy. Mrs. Max Weiler.
Beef Hash.-Cut beef in small pieces, and to a pint use two small
tomatoes and two green peppers chopped fine. Put in a saucepan, add
butter size of a walnut, a dash each of red and black pepper and
salt if necessary. Cover with water and when thoroughly done
thicken with a little flour and sweet milk. Onion and potato may be
used if desired. Mrs. O. C. Sprinkle.
Curried Chicken.—Cut up a young chicken, stew it, closely cover-
ed, till tender, add a teaspoon of salt and cook a few minutes longer,
remove from fire, take out chicken, pour the liquor into a bowl and set
it aside. Cut up in the stewpan two onions, fry them with a piece
of butter the size of an egg, when brown skim them out and put in
the chicken; fry for three or four minutes, next sprinkle over two
level teaspoons of curry powder. Now pour the liquor back over the
chicken, stir all together, and stew for five minutes longer; stir into this
a tablespoon of sifted flour made thin with a little water; then stir
in a beaten yolk of egg, and it is done. Serve with hot boiled rice
around the edge of platter and the chicken curry in the center.
Mrs. Jno. Preston Buchanan.
To Boil a Ham.—If the ham is supposed to be heavily salted, soak
over night in cold water. Wash in cold water, using a small scrubbing
brush. Put into a boiler nearly filled with cold water, add a blade
of mace, six cloves, and a bay leaf. Place over slow fire, and do not
let come to boil for two hours. Boil gently for fifteen minutes to each
pound from the time it begins to boil. Allow it to cool in the liquor in
which it was boiled. After removing the skin carefully you may
brush the ham with beaten egg, sprinkle with dried bread crumbs,
and place in a quick oven to brown. Mrs. Alice O. Atkins.
Cranberry Frappe.—Boil four cups of cranberries in three cups
of water until soft, rub them through a sieve, boil two cups of sugar
with one cup of water until it spins a thread, then pour slowly over the
stiffly beaten whites of two eggs. Beat for a few minutes and add
cranberry pulp, one-half cup of orange juice and juice of one lemon.
Freeze as cream and serve in sherbet cups with turkey or as a separate
COurSC. Miss Ella Richardson.
Cranberry Sauce.—In cooking cranberries use a granite or porce-
lain saucepan and to each quart of berries measure a pint of sugar and
one and one-half cups of water. Put berries in the pan and on top of
them the sugar and over all the cold water. Cover closely and cook
for ten minutes without stirring. Watch that they do not boil over,
shaking and turning the pan from time to time. Then take off the
lid, skim with a silver spoon, push back and let simmer a few minutes
SNOWFLAKE Flour is the highest grade of Flour made.
27



For Dainty, Delicious Desserts use KNOX GELATINE.
Waffles.—Three eggs beaten separately, two cups of Snowflake
flour sifted, two teaspoons of cream of tartar, one teaspoon Eagle
Thistle soda, two cups of sweet milk, one-half cup melted butter, one
teaspoon salt, one teaspoon sugar. The well beaten whites of eggs
beaten in last. Have waffle irons hot and well greased. Any cold
waffles left from a meal, may be reheated in the oven, and arranged on
the platter under fried or stewed chicken, when they are to be served
with the gravy poured over them or around the edge of the platter,
points out as a garnish.
Bread Crumb Batter Cakes.—One quart bread crumbs, one
quart buttermilk, two eggs, one and one-half teaspoons salt, two
teaspoons Eagle Thistle soda. Thicken with flour. Let bread
crumbs stand in the milk until soft. Miss Miriam Sheffey.
Parker House Rolls.-One cake Fleischmann's yeast, one pint
milk scalded and cooled, two tablespoons sugar, four tablespoons lard
or melted butter, three pints flour, one teaspoon salt. Dissolve yeast
and sugar in lukewarm milk, add lard or butter and one and one-half
pints flour. Beat until smooth, cover and let rise for one hour or
until light. Then add remainder of flour and salt. Knead well or
throw and roll. Cover and let rise in warm place for one and one-half
hours or until double in bulk. Roll out one-fourth inch thick, brush
lightly with melted butter, fold in pocket-book shape. Let rise
three-quarters hour and bake ten minutes in hot oven.
Nut Brown Bread.--Two cups graham flour, one cup white flour,
two-thirds teaspoon salt, one teaspoon Eagle Thistle soda, one table-
spoon brown sugar, one-half cup chopped nuts, one-half cup chopped
raisins, three tablespoons molasses, one and two-thirds cups sour milk.
Mix and sift dry ingredients, add to the liquid (molasses, sour milk),
the flour slowly. Lastly put in floured nuts and raisins. Bake
forty-five minutes. All measurements are level. Miss Alford.
Five-Minute Waffles.—Break two eggs (without beating) into a
round bottom bowl, pour over them one pint of buttermilk, then
quickly fold in one pint of flour with a single handful of corn meal,
one dessert spoonful of sugar, one teaspoon of salt; when lightly mixed,
beat in three large spoonfuls lard and butter mixed. Just before
baking add soda according to acidity of milk. Put this on top of
batter, drop a few drops of cold water to dissolve it and beat in quickly.
Have irons hot, grease slightly for the first waſfle and do not grease
any more. These should be light and crisp and eaten at once.
Mrs. Hugh Gwyn.
Sally Lunn.-Three and one-half cups flour, one tablespoon of
butter, one cup of sour cream, one teaspoon of Eagle Thistle soda,
two teaspoons of baking powder, one teaspoon of salt, four eggs, one-
half cup cold water. Beat the whites and yolks separately, stir soda
SNOWFLAKE Flour, white as the driven snow.
35



Salads
“Bestrewed with lettuce and cool salad herbs.”
Poinsettia Salad.-Use Hawaiian pineapple, spread on each slice
a thin layer of mayonnaise, on this spread grated cheese, then cut
petals from the red sweet peppers or pimentoes, and lay around on
each slice to form the flower. Fill center with mayonnaise and in
center of this put a stuffed olive. Serve on lettuce.
Miss Ella Richardson.
California Cherry Salad.—Carefully remove seeds from a can
(one quart or pint owing to quantity desired) of large white California
cherries. Stuff them with whole blanched hazelnuts or chopped
pecans. Serve on lettuce with mayonnaise on top.
Mrs. Geo. W. Miles.
Cupid's Salad.-Cut out a heart-shaped pieces of tomato jelly
(that was hardened in a large, flat vessel) and place on crisp leaves of
lettuce. Prepare a cup of stoned olives, sliced, and chopped cucumber
pickle; mix with mayonnaise and place a little heap upon each red
heart. Very attractive looking salad. Miss Alice Lincoln.
How to Whip Jell-O.-If you have never whipped Jell-O and
know nothing about the process, you will be glad to know that it is as
simple a matter as whipping thick cream. Begin to whip the jelly
while it is still liquid-cold but not yet congealing—and whip till it is
of the consistency of thick whipped cream. Use a Dover egg-beater
and keep the Jell-O cold while whipping by setting the dish in cracked
ice, ice water or very cold water. A tin or aluminum quart measure
is an ideal utensil for the purpose. Its depth prevents spattering, and
tin and aluminum admit quickly the chill of the ice or cold water.
Add cream or whatever else goes into the dessert after—not before-
whipping the Jell-O. The whipping process more than doubles the
quantity of plain Jell-O, so that when whipped one package of Jell-O
serves twelve persons instead of six. -
Fruit Jell-O.-Two boxes of Jell-O (orange, strawberry or rasp-
berry are the prettiest), one-half cup of sugar, two pints of boiling
water, stir until dissolved. When it begins to congeal add one box of
chunk pineapple cut in cubes, one bottle of Maraschino cherries, one-
fourth pound each of English walnuts and blanched almonds. Any
fruit desired may be used. Malaga grapes cut in half and seeded may
be used instead of cherries. If twice this quantity is desired, double
the proportion of all ingredients with the exception of the pineapple
which will be sufficient. Nice to serve with the salad course, or as a
dessert with whipped cream. Dip mold in cold water before putting
in the Jell-O; when ready to serve dip in warm water and turn out on
a pretty round platter. Miss Haller Fell.
Your baking will be a success with SNOWFLAKE Flour.
39



kNOx GELATINE Dessert or Salad is attractive and appetizing.
it has set or congealed whip the remaining third and pour it on and
let it harden. Dissolve a package of strawberry or raspberry Jell-O
in a pint of boiling water and when cold put two-thirds of it, a spoonful
at a time, on the lemon Jell-O. For the fourth layer whip the remain-
ing third and put it on the hardened plain layer. This salad may be
varied by adding any fruit—cherries, pineapple, peaches or apricots-
well drained, just as the Jell-O begins to congeal, also chopped nuts.
To serve, cut in slices (after it has ample time to get ice cold) and ar-
range on lettuce with mayonnaise. Mrs. C. C. Lincoln, Jr.
Fruit Salad.—Three oranges, cut up and drained, one pint pine-
apple canned or fresh, one half dozen peaches, two bananas, one pound
of Malaga grapes cut in halves and seeds removed, one-half cup of
English walnuts, one-half cup of blanched almonds and a few Maras-
chino cherries cut in small pieces. Serve on lettuce with dressing on top.
Dressing: Slightly beat the yolks of four eggs in a bowl, add a
little salt, cayenne pepper, dry mustard, one teaspoon of sugar and one-
half teaspoon of cornstarch, mix until very smooth; heat four table-
spoons of mild vinegar, when hot drop little by little into the mixture
in the bowl, beating all the time; return to the stove and stir until
thick, remove from stove, add one large tablespoon of butter and beat
until very light. When ready for use add one-half pint of cream
whipped very stiff. Mrs. J. C. Campbell.
Jellied Chicken Salad.—To one cup of highly seasoned stock
add two and one-third tablespoons of Knox granulated gelatine, cover
and let stand fifteen minutes. Heat gradually to boiling point, set
pan containing mixture in pan of cold water, and stir until it begins
to thicken, then add one-third cup mayonnaise, two tablespoons of
finely chopped green peppers, two cups of coarsely chopped cold boiled
chicken (using preferably white meat). Turn into pan, first dipped in
cold water, and chill. At serving cut in squares, arrange on crisp
lettuce and garnish with diced celery and blanched almonds marinated
with mayonnaise; add spoonful of cream dressing and top with cherry.
Chopped celery may be used instead of green peppers.
Mrs. D. H. Mitchell.
Combination Salad.—One quart of tomatoes chopped rather
coarse, and thoroughly drained, one pint of chopped green peppers,
one pint of finely chopped crisp cabbage. Mix together and just
before serving season with salt and pepper and mix with oil mayon-
naise. Serve on lettuce with a few bits of tomato and green pepper
over the top. - - Mrs. W. V. Birchfield.
Tuna Salad.-Mix with mayonnaise two hard boiled eggs, one cup
celery, one-half cup nuts and a little pickle, all chopped, and just be-
fore serving lightly flake in a half pound of tuna fish. Serve on head
lettuce. Put a little oil mayonnaise on top and dust with paprika.
Mrs. T. E. King.
SNOWFLAKE is the Flour that made Marion Famous.
42



Pink Coloring for fancy desserts in each package of KNOX GELATINE.
marshmallows. One can strained tomatoes, two-thirds box gelatine,
one teaspoon salt, one teaspoon powdered sugar. Make a jelly, put
into moulds, serve on lettuce. Head lettuce and Roquefort cheese.
:k :k :k
Dressing for Head Lettuce.—One teaspoon parsley chopped
fine, one teaspoon beets chopped fine, one egg, hard boiled, cut fine,
added to mayonnaise, also a little vinegar, paprika and Chili sauce.
Miss Eleanor Sime.
Chicken Salad.—Cut into dice one chicken, add three hard boiled
eggs, chopped, a small plateful of diced celery or chopped cabbage.
Season with celery seed, salt and a little cucumber pickle. A few
nuts may be added. Dressing: Three eggs, one cup cream, three
tablespoons of good vinegar, two tablespoons of sugar, tablespoon of
salt, one-half teaspoon of mustard. Add cream last. Cook in double-
boiler until it thickens and when cold mix with chicken and serve on
lettuce. Mrs. Mamie M. Painter.
Tomato Aspic Jelly.—One envelope of Knox gelatine, one-half
cup cold water, three and a half cups of tomatoes, one-half large
onion, two stalks of celery, two tablespoons of vinegar, four cloves, a
few grains of cayenne, one teaspoon salt, two scant tablespoons sugar.
Soften gelatine five minutes in cold water, cook together the other
ingredients, except the vinegar, fifteen minutes; add the vinegar
and softened gelatine and stir until dissolved, then strain. Pour into
a round mould dipped in cold water and set in a cool place or on ice to
congeal. When cold turn onto a round platter edged with crisp
lettuce and pour mayonnaise over the top. A small bottle of stuffed
olives, sliced, a cup of diced celery and about half a cup of chopped
almonds may be added as the aspic congeals. Mrs. W. W. Hawkins.
Pineapple and Apricot Salad.-Put slices of Hawaiian pineapple
on head lettuce; in the center of each slice put half of a canned apricot;
put a little stiff mayonnaise on the top and garnish with Maraschino
cherries. If preferred, the cherry may be put in the center of the
pineapple, with the apricot on one side and the mayonnaise opposite.
Fruit Salad.--Two dozen oranges, two large cans of sliced pine-
apple, one large can of Bartlett pears, one pound of marshmallows,
one pound of almonds, two bottles of Maraschino cherries. Blanch
almonds and cut them into pieces; cut marshmallows into quarters,
and all of the fruit into large dice, then mix all together and drain
thoroughly. Serve on bleached head lettuce with cream dressing
over the top and dust with paprika. Mrs. J. C. Campbell.
It's quality that counts. SNOWFLAKE is that quality.
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Simply add water and sugar to the KNOX ACIDULATED package.
Boiled Salad Dressing.—Two tablespoons butter, two eggs
beaten well, one-half cup of vinegar, two teaspoons of sugar, one
teaspoon ground mustard, one-half cup of cream, two-thirds teaspoon
of salt, one-third teaspoon of pepper, one-half teaspoon of cornstarch.
Put all except vinegar in a double-boiler and cook until it begins to
thicken. Add vinegar and cook until thick.
Mrs. H. B. Jeffrey.
Red Sauce.—One-half pint French dressing, three tablespoons
catsup, one tablespoon Tarragon vinegar, dash Worcestershire sauce,
and enough whites and yolks of hard boiled eggs (about two), red and
green peppers, and chives (or a little onion), chopped fine, to make a
full pint. Mix well and chill. Serve on romaine or lettuce.
Mrs. W. H. Teas.
Carnation Red Salad Dressing.—Two tablespoons oil, two table-
spoons flour, three-fourths cup boiling water, one egg yolk, one-fourth
cup Carnation milk, one-half cup oil, one-half teaspoon salt, one-fourth
teaspoon mustard, one-half can finely chopped red pimentos, one and
one half tablespoons lemon juice. Mix two tablespoons of oil and
flour, add the boiling water and cook in a double boiler until thick,
stirring constantly. Add the Carnation milk to the beaten egg yolk
and slowly add the hot mixture, stirring constantly. Cool, beat in
the oil, salt, mustard and pimentos. This recipe makes one and one-
halfs cups salad dressing and makes a delicious dressing for head let-
tuce or other salads.
Pies
“No soil upon earth is so dear to our eyes
As the soil we first stirred in terrestrial pies.”
Plain Pastry.-Sift together two or three times, one and one-half
cups of sifted pastry flour, one-fourth teaspoon of salt, and one-fourth
teaspoon of baking powder. With the tips of the fingers or a knife
work in one-third of a cup of shortening; when this is evenly mixed
through the flour, gradually mix to a stiff dough, using a case knife,
with ice water; about one-fourth cup will be needed. Work with the
knife until all the particles of dough are in a compact mass and the
bowl is clean, then dredge the board with flour and lift the dough onto
it. Turn it with a knife until floured a little, then patand roll out into
a rectangular sheet. Roll up like a jelly roll, cover closely, set aside
in a cold place and let stand for an hour or longer. * * *
Recipe for Meringue.—Beat the whites of eggs to a stiff froth, add
gradually one heaping tablespoon of sifted sugar for each egg, and
When you phone for Flour, ask for SNOWFLAKE.
47



Where recipes call for Gelatine use KNOX GELATINE.
White Cake.—Whites of twelve eggs, one cup of butter, three cup-
fuls of sugar, one cup of sweet milk, five cups of Snowflake flour, one
teaspoonful of soda, two teaspoons of cream of tartar, one teaspoon of
lemon. Cream butter and sugar, add milk and flour alternately,
then the soda and cream of tartar sifted in the last half cupful of
flour, the well-beaten whites last. Sift flour three or four times.
Miss Elizabeth Painter.
White Fruit Cake.-Whites of eleven eggs, one pound of Snowflake
flour, one pound of sugar, three-fourths pound of butter, two teaspoon-
fuls of cream of tartar mixed in the flour, one teaspoonful of Eagle
Thistle soda dissolved in one-half cupful of water, one pound of citron,
one pound blanched almonds, one grated fresh cocoanut. Roll this
in one extra handful of flour. Bake slowly and carefully as other
fruit cake. Mrs. D. D. Staley.
Marshmallow Cake.-Whites of eight eggs, two cups of sugar
one cup of butter, four cups of Snowflake flour, sifted four or five
times, one cup of sweet milk, one teaspoon of vanilla, two teaspoons
Rumford baking powder. Cream butter and one cup of sugar, put
other cup of sugar in well-beaten whites of eggs. Alternate, stirring
in flour and eggs. Add baking powder the very last thing.
Filling: Two tablespoons of Knox gelatine, over this pour a little
cold water; when this is dissolved add six tablespoons of boiling water,
then one pound of powdered sugar, beating until it is stiff like marsh-
mallows. Mrs. E. H. Higginbotham.
Fruit Cake.-Cream one pound of butter, add one pound of sugar,
then the yolks of twelve eggs; mix well, then stir in one pound of Snow-
flake flour into which one teaspoonful of soda and two of cream of
tartar have been sifted, and the well-beaten whites of the twelve eggs
alternately. Add by degrees, two pounds of raisins, one pound of
currants, one pound of citron, one and one-half pounds of almonds,
one-half pound of figs, one tablespoonful of ground cinnamon, three
nutmegs, one tablespoon of cloves, one teaspoonful of ginger, one tea-
spoonful of allspice. After fruits have been well stirred in, add any
flavor desired. Flour the fruit well. Bake five hours with rather
slow fire. Mrs. Margaret Rhea Staley.
Spice Cake.-Four eggs, three and one-half cups of flour, one cup of
butter and lard mixed, two cups of sugar, one cup of buttermilk,
three-fourths teaspoon of Eagle Thistle soda, one teaspoon of cream of
tartar, one rounding tablespoon of cinnamon, one rounding table-
spoon of allspice, two grated nutmegs. Sift soda, cream of tartar and
spice with the flour. Add whites of eggs beaten last, omitting one
white to add to icing. Miss Virginia Buchanan.
Angel Food Cake.-Whites of sixteen eggs beaten to a stiff froth,
two cups of Snowflake flour (large coffee cups), two and two-thirds cups
of sugar (fine or rolled), three small teaspoons of cream of tartar, a
You must use SNOWFLAKE Fiour for perfect baking.
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KNOX GELATINE measured ready for use; each package in two envelopes
soaked gelatine; then add flavoring. Turn into mold, first dipped in
cold water, and chill. Serve with whipped cream sweetened and
flavored with vanilla. * * *
Caramel Jelly.—Use one tablespoon of Knox gelatine, one-fourth
cup cold water, one-third cup sugar cooked to a caramel, one-third
cup boiling water, two cups thin cream, one-fourth cup sugar, one-
fourth teaspoon of salt. Soak the gelatine in the cold water. Cook
the caramel and boiling water to a thick syrup; add the softened
gelatine, the sugar, salt and cream and stir until the sugar is dis-
solved, then strain into a mould or individual moulds. When cold
turn out and serve with whipped cream. Garnish with cherries or
nut meats. Wet moulds with cold water. Miss Haller Fell.
Grape Sponge.—One and one-third tablespoons of Knox granulat-
ed gelatine, one-third cup cold water, one-third cup boiling water, one-
third cup sugar, one tablespoon of lemon juice, one cup grape juice,
whites of two eggs. Soften gelatine in cold water, add boiling water,
sugar, lemon and grape juice; strain through wet cheese cloth, set
aside to cool, stirring occasionally. When partially set beat until
foaming, then add whites of eggs beaten stiff, and beat until mixture
begins to stiffen. Pour into moistened mould. Serve with custard
Saul Ce.
Custard Sauce: Yolks of two eggs, one-fourth cup sugar, one-eighth
teaspoon salt, one and one-third cups hot milk, one-half teaspoon of
vanilla. Beat the yolks of eggs slightly, add sugar and salt; stir
constantly, while adding gradually hot milk. Cook in double boiler,
stirring all the time until the mixture thickens and a coating forms on
spoon; strain, cool and flavor. If it curdles put in a pan of cold water
and beat until smooth. Miss Alford.
Orange Cream.–One-half box of Knox gelatine, one cup sugar,
five oranges (juice), one pint cream, one pint milk, yolks of five eggs.
Cover gelatine with cold water to soak for half an hour. Whip cream.
Boil milk in double boiler. When it boils dissolve gelatine in it.
Beat the yolks of eggs and sugar together until light, and strain the
milk and gelatine into them. Wash boiler and return the mixture
to it; stir over fire two minutes, then turn into pan to cool. When
cold, add juice of oranges strained through a sieve. Place pan in
cracked ice, and stir until it just begins to thicken, then add whipped
cream and stir carefully until thoroughly mixed. Stand on ice to
harden. Serve with or without whipped cream.
Mrs. Alice O. Atkins.
Fruit Jelly.—Take one package of Knox gelatine and make lemon
jelly by recipe in package. If it is to stand over night use more water
than the recipe calls for. Watch closely and when jelly begins to set
put in, with the aid of a fork, one pound of Malaga grapes cut in half
When you phone for Flour, ask for SNOWFLAKE.
85



Use KNOX GELATINE–the two quart package.
Butter baking dish and put in alternate layers of bread and cocoanut.
Beat the eggs well, add milk, sugar, salt and orange juice, mix and
pour over the other. Bake in moderate oven until set in center.
Make meringue of two egg whites, two tablespoons of sugar. Brown
and serve warm with the following: Cream Sauce: Cream one table-
spoon butter with four tablespoons powdered sugar; dissolve one round
ing tablespoon flour in a little cold water, add to one cup boiling water
and cook until thick, then pour gradually over butter and sugar, beat-
ing until well mixed. Flavor with vanilla or lemon, and serve.
Miss Haller Fell.
Plum Pudding.—Three and one-half cups flour, one teaspoon
Eagle Thistle soda sifted in flour, one cup fresh suet picked fine in
flour, one-half teaspoon each of ground cloves, cinnamon and nutmeg,
one cup raisins, one of currants, one-half cup citron, one cup dark
baking molasses, one cup buttermilk. Steam three hours and serve
with sauce. * * * -
Cinnamon Loaf.-Two and one-half cups flour, one and one-fourth
cups sugar, one and one-fourth cups sweet milk, one tablespoon butter
one egg, one teaspoon baking powder. Bake in square pan. When
taken from the oven rub with butter and dust over with pulverized
sugar and ground cinnamon. Without the cinnamon and sugar
this makes nice cake to serve hot with sauce. Miss Mollie Collins.
Soft Ginger Bread.—One-half cup sugar, one cup molasses, one-
half cup butter, one teaspoon each of ginger, cinnamon and cloves,
two teaspoons of Eagle Thistle soda dissolved in one cup boiling water,
two and one-half cups flour, two well beaten eggs added the last thing
before baking. Fine served hot with spice sauce.
Mrs. K. C. Starriff.
Ginger Pudding.—One cup black molasses, one cup sour cream or
buttermilk, one small cup butter, three eggs, three cups flour, one
teaspoon cloves, one teaspoon cinnamon, one teaspoon ginger, one tea-
spoon Eagle Thistle soda dissolved in a little hot water. Bake in a
moderate oven. Mrs. E. L. Greever, Tazewell, Va.
Virginia Pudding.—One cup suet, one cup sugar, one cup milk,
three cups flour, two cups raisins, one cup currants, two eggs, one-
half teaspoon salt, one teaspoon cinnamon, one teaspoon baking pow-
der. Chop suet fine, wash and dry currants. Beat suet, sugar and
yolks of eggs until light; add milk and flour, beat until smooth, then
add spice, salt, and whites of eggs well beaten, then the baking
powder; mix well and add fruit, well floured; turn into a mould and
boil continuously in a double boiler for three hours. Serve with any
preferred sauce. Figs and dates may be used in place of other fruits.
Mrs. Alice O. Atkins.
Nut Pudding.—One cup of molasses, one cup of sweet milk, one
cup of chopped suet, one teaspoon of salt, one teaspoon of soda, one
SNOWFLAKE'S popularity proves its merits.
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