THE upropºſe
COOK BOOK
- - by the LADIES AID SOCIETY of the
- South Park Presbyterian Church
- NEWARK, NEW JERSEY
| IC)2O
|


FIL
I EII
-
|
E.
i
ſ
F.
–
THE CAPITOL
IRONING MACHINE
“THE MACHINE THAT IS OPERATED BY FOOT”
It is not a mangle but a practical machine to do a
wide range of ironing work.
There is no hard work to do with the Capitol, noth-
ing in fact but to guide the work into the machine.
t
*
T
TTTU
[tº TTT
Sūlvīū
º
D
O
All movements of
the roll and motor
are controlled by a
foot lever leaving
two hands free at
all times to guide
the materials into
the machine.
There are no hand
adjust me n tºs to
make, no springs
to adjust or any
other mechanical
skill required. It
is perfectly simple
and simply perfect.
Write or phone us and let us show you how this ma-
chine will pay for itself in time and labor it saves.
We also handle a full line of Household appliances.
those that experience has proved to be the most reliable
and efficient.
ELECTRIC WASHING MACHINES
ELECTRIC VACUUM CLEANERS
ELECTRIC SEWING MACHINES
Jas. McEwan & Co.
488 BROAD STREET
NEWARK, NEW JERSEY
-
GAS RANGES, ETC.
“McEwan Service goes with every Article sold in this Store”
Only
ſſ
º
ſ
–
º
-
E [.
|[
EII
|L-
II
|[
-II |L-


UP-TO-DATE RECIPES
º-
F.
IEE EDſ IDſ JEEEE EEE
SOUTH PARK PRESBYTERIAN CHURCH
Broad Street at Clinton Avenue.
SOUTH PARK MEMORIAL CHAPEL
South and Dawson Streets.
GEORGE CLARK VINCENT,
Minister.
CHARLES F. BUCKLEY,
Director of Church Activities.
REGULAR SERVICES
Sunday
Community Bible Classes for men and women.
Morning Church Service.
Chapel Sunday School.
Church Sunday School.
:00 P. M. Young People's Social Hour with light supper.
0
-0
;
00 M. Young People's Society Christian Endeavor.
M. Evening Church Service.
Monday
8:00 P. M. Meeting of Boy Scouts.
Tuesday
8:00 P. M. Prayer and Fellowship Service in Church Parlors.
Wednesday
- 7:30 P. M. Meeting of Camp Fire Girls.
Thursday
8:00 P. M. Older Boys’ Club.
8:00 P. M. Older Girls' Club.
Ladies' Missionary Society
Meets Second Wednesday of the Month at 2:45 P. M.
Ladies' Aid Society
Meets First Wednesday of the Month at 3:00 P. M.
Community Parties are held once each month from October to May.
Mºunty Forum, auspices Men's Club, once each month from November
to May. -
-I
i
i
iſ
|-
i
i
IEII ED][EIGIſ Eººlſ EIC EEE


UlD - TO - DATE
Cook Book
IC)2O
Compiled and Published
by the LADIES AID SOCIETY
of the
South Park Presbyterian Church
NEWARK, N. J.
&



INDEX TO RECIPES
NATIONAL NEWARK & ESSEX BANKING
COMPANY
New Jersey’s Oldest and Largest Bank
Established 1804
ALL BANKING BUSINESS
IN ONE INSTITUTION
Through its seventeen completely organ-
ized departments covering every branch of
the banking field, the National Newark and
Essex Banking Company is fully equipped
to handle the business of its customers and
friends in the most prompt and efficient
manner. These facilities for commercial
banking are the result of the experience
of 116 years.
We solicit accounts for all forms of bank-
ing.


UP-TO-DATE RECIPES
“Perfect” Coal and Gas Range
Number 188
“WHERE HOME HAPPINESS STARTS”
This Range occupies no more space than the ordinary
coal Range, and has facilities for burning Gas and Coal
separately or together. -
Two larger sizes have separate lower ovens for gas
and coal.
Richardson & Boynton Co.
260 FIFTH AVENUE, NEW YORK CITY


UP-TO-DATE RECIPES
Good Cooking is a Good Start
But You Need Flowers for the
Finishing Touch
Of course you've noticed, many
times, how much flowers add to
a meal.
How much more tempting a
table is, with a bit of color, and
the fragrance of fresh cut
blooms.
But have you ever stopped to
think that you can have flowers
for your table from early Spring
to late Fall.
It's easy!
A collection of perennials from
the Sign of the Tree, will give
you blooms for cutting, from the
Dwarf Iris of April, to the hardy
Chrysanthemum of October.
All you need do is set out the
plants, anywhere about the place
—along one edge of the vege-
table garden, if there's no room
elsewhere.
Year after year, they'll bloom
in a constant succession, provid-
ing an abundance of flowers for
table decorations.
We have a “Ten Set” (ten
different plants) for Succession
of Bloom, that we deliver, pre-
paid, for $2.75.
Add another set of ten (all
different from the former) espe-
cially good for cutting, for the
same price.
Then, too, there's our Ten-Set
of Herbs (sage, savory, tarragon,
and the like), which will add to
the cook's delight. $2.50 brings
the Ten—many season's season-
ing of all sorts!
Order any of these three ten-
sets now, for planting this fall.
Then you'll get full returns, next
sunliner.
And ask for our Ten-Ten Fall
catalog, which we'll gladly send
on request. Or better still, come
in and get acquainted with us,
and with all the goodly things
here at the Sign of The Tree.
It's only a few minutes' ride in
that car of yours, and you're al-
ways welcome.
Jºliºs Roehrs Co.
At The Sión of The Evergreen Tree
Box 14 Rutherſord N.J.
º:


12
UP-TO-DATE RECIPES
THE TRIMMING &
That Is Straight and
True
All Ready to Use
For Middy Blouses
Sailor Suits
Dresses, Rompers, etc.
WM. E. WRIGHT
A two-yard piece trims any
middy style wash garment—
Collar, cuffs and yoke.
White or Navy, Red, Light
Blue, Alice Blue, Pink
and Black.
Another sewing room labor
saver made by the makers of
WRIGHT’S BIAS FOLD
TAPE -
WRIGHTS
E-Z TRIM
Send for Booklet About Its Many Uses
WM. E. WRIGHT & SONS CO., Manufacturers
315-317 Church Street, New York City
Joshua Brierley
Mortuarian
1017 BROAD STREET
Neujark, N. J.
8973 Market
JAMES G. BRIERLEY



14
UP-TO-DATE RECIPES
“R. & R.”
BONED CHICKEN
Cooked chicken of the finest quality. Fine for salad,
sandwiches, creamed chicken, etc.
Solve your luncheon problem and be ready for the unex-
pected guest by always having “R. & R.” Boned Chicken on
your pantry shelves.
AT YOUR GROCERS
Packed by
RICHARDSON & ROBBINS CO. - Dover, Del.
Established 1855
FALLS MARKETs
The Cleanest Stores in
New Jersey



UP-TO-DATE RECIPES
Young Women's Christian Association
53 Washington St., Newark, New Jersey
Classes in
MILLINERY-Learn to make your own hat and be able to use some of
your old materials.
DRESSMARING—The making of a garment often costs more than the cost
of the material.
COOKING—If you are a good cook you have one of the most important
requisites for winning and holding the love of a husband.
ATTENDANT NUR SING—Such a training may make it possible for you to
save a life.
COSTUME DESIGN–Line, color and fabric determine the beauty of a gown.
Do you know how to choose?
INTERIOR DECORATING—An attractive home adds much to the peace and
happiness of a family.
PUBLIC SPEARING—Can you preside at a meeting 2
Classes open October 1st and continue until June 1st provided registrations
warrant. Register early.
James R. Sayre, Jr. & Co.
MASONS’ MATERIALS
2nd Wharf Below Centre Street
NEWARK, N. J.


MEATS AND MEAT SUBSTITUTES
19
MOULDED FISH.
Chop fine one and one-half pounds of raw halibut. Add one cup of
milk, yolks of two raw eggs (not beaten), one-half teaspoonful of salt,
one-half teaspoonful of pepper, one teaspoonful of corn starch, little
cayenne or paprika, little chopped onion and one-half cup of thick cream
(beaten stiff); mix well. Put in buttered mold. Set in pan of hot water
in oven and bake until firm.
SAUCE.
Mix and cook together three tablespoonfuls each of butter and flour.
Add one cup of cream and one-half cup of milk. Season to taste. When
sauce is thick and smooth put around fish and serve at once. Add hard-
boiled egg, chopped fine, to sauce if desired.
JANE G. Swain.
CODFISH BALLS.
Soak one cup of codfish over night in cold water. Then drain, pick
fine, cut two cups of raw potatoes in small pieces, boil all together, drain
off water, add a little rich milk, a lump of butter, two eggs beaten light.
Season. Whip with silver fork until light. Roll in small balls and fry
in hot lard.
SCALLOPED SHRIMP.
One can dry shrimp chopped with one cup of dried bread or cracker-
crumbs, two small onions, six stalks of celery, a little parsley, cayenne
pepper and salt, one tablespoonful of melted butter, cream or milk to
thin. Chop onions, celery and parsley, cook in a little lard until onions
are soft. Take from the fire and add to rest of ingredients and cook
all together for two or three minutes. Put in buttered baking dish, cover
with bread or cracker crumbs and bits of butter. Bake in oven about
half hour.
MRs. Victor DECKER.
Meats and Meat Substitutes
THE THREE CHIEF METHODS OF COOKING MEATS.
1. Application of intense heat to keep in the juices; suitable only
for portions of clear meat where the fibres are tender. This is the short
method; it aims to keep all the juices within the meat. EXAMPLES:
Broiling and roasting, boiling and frying.
2. Meats are put in cold water and cooked at a low temperature;
suitable for bone, gristle and the toughest portions of the meat, which
for this purpose should be divided into small bits. This is a long, slow
method employed for the purpose of getting all, or most of the juices
out. EXAMPLES: Soup stock, broths, beef tea.
3. A combination of methods 1 and 2, which consists of searing and
then stewing the meat, is suitable for cuts that are neither very tender
nor very tough. Because of the long cooking required there is danger of
the meat being rendered tasteless, unless first seared in hot fat, or
plunged into boiling water to seal the juices. EXAMPLES: Stewing
and braising.



MEATS AND MEAT SUBSTITUTES
29
BAKED LIVER,
Cut the liver in slices. Brown in butter with a little salt and two
dozen small onions. When almost cooked sprinkle with a little flour,
moisten with gravy, stock or water and a little vinegar. Let it simmer a
moment, then place the slices of liver around a baking dish, placing
onions in middle. Pour sauce over it, add a little cracker meal, butter,
and bake 15 minutes.
JANE G. Swain.
LAMB STEW WITH TOMATO AND RICE.
Boil tomatoes, about pint; put in about a pound of lean lamb cut in
pieces; when lamb is about half done put in two tablespoonfuls rice and
boil all together until tender. Season tomatoes with salt and an onion
if agreeable to taste. Be careful not to burn after rice is added.
MRs. Joseph S. VINson.
CHICKEN A LA KING.
Boil a chicken; when cool cut in thin slices; cut up a sweet pepper,
a small can of pimento (about 2), and a small can of mushrooms. Make
a rich cream, put in an egg and all ingredients. Before serving add
paprika and sherry wine.
LAURA. M. Hugh Es.
Meat Substitutes
SPAGHETTI AND ONIONS.
One package of spaghetti boiled in salted water, five slices of bacon
cut into inch pieces, four medium sized onions cut fine, one can Camp-
bell's Tomato Soup. Cook onions and bacon, then add soup. Place in
baking dish—alternate layers of spaghetti and the other mixture. Bake
or not, as you choose. Serve with grated cheese.
- MRs. A. ARCHIBAL.D.
RICE AND BEANS.
Soak overnight one pint of beans, cook until tender; add a teaspoon
each of salt, butter and onion (minced); put in baking dish, cover with
a cup of soft boiled rice and grated cheese and brown.
RICE HASH.
Into a saucepan put two tablespoons of fat. Allow to brown, turn
in one cup cold chopped meat and one and one-half cups cooked rice;
salt and pepper, Cover to let steam and cook through.
BAKED RICE AND TOMATOES.
Two cups rice, four cups tomatoes, two green sweet peppers, one
pound grated cheese, one-quarter cup melted butter, one teaspoon salt.
Cook rice. Rub tomatoes through a colander. Remove seeds and fibres
from peppers and chop. Mix all ingredients, saving about one-third of
the cheese for the top. Put in a buttered baking dish and bake in a
slow oven for two hours. This is a very nourishing dish and a full meal
in itself. -
Mrs. A. ARCHIBAL.D.



30 UP-TO-DATE RECIPES
SMITH and SMITH
Undertakers
“Home for Services” 160 CLINTON AVENUE
Telephone Waverly 1029
ELMER. D. WILSON
Electrical Contractor
Fixtures and Appliances
212 CLINTON AWE. At Elizabeth Ave. NEWARK, N. J.
FRANK GRIMM Telephone Louis Welcker
Mulberry 3780
GRIMM and WELCKER
French Bakery and Lunch Room
955 BROAD STREET NEWARK, N. J.
Wedding and Fancy Cake a Specialty
Fresh Bread and Rolls Three Times Daily



VEGETABLES
31
Vegetables
BOIL.
Peas in very little water.
String beans two hours, in a good deal water.
Spinach twenty minutes.
Beet tops one hour.
Potatoes twenty or thirty minutes.
Turnips sixty or eighty minutes.
Asparagus twenty-five minutes.
Green corn fifteen minutes.
Lima beans half an hour.
Cauliflower three-quarters of an hour.
POTATO STEW.
Use for this all remains of broiled steak, bones, etc.; cook slowly
until they separate. Cover this with large slices of potato (raw) and
steam (in same kettle with cover tight) for an hour, adding salt and
pepper, a bit of onion if you choose. When served most of the gravy
should be absorbed in the potatoes. -
M. H. Doug LAs.
SUNNYBANK BAKED BEANS.
Soak beans over night, boil tender, changing water once, parboil half
a pound salt pork and chop fine, have ready a large cupful of strained
tomato sauce well seasoned with onion juice, butter, salt and one table-
spoon sugar. Put a layer of minced pork in bottom of baking dish, then
one of beans, next some tomato sauce. Proceed this way until the dish
is full. Add a very little hot water. Cover closely. Bake two hours,
then uncover and brown. A vast improvement upon the conventional
pork and beans. -
Mrs. FREDERIck Mutz.
SWEET POTATOES (Southern Style).
Six potatoes, boil till nearly done. Peel and slice long wise one-half
inch thick. Put in baking dish in layers. Cover thickly with dark brown
sugar and bits of butter. Pour over a half cup boiling water. Cook in
hot oven twenty or thirty minutes. This will fill three-pint baking-dish.
MRs. EDNA YANCEy.
GLAZED SWEET POTATOES.
Wash and pare medium-size potatoes. Cut in halves. Boil ten
minutes. Drain, put in buttered pan. For Syrup–One-half cup brown
sugar, four tablespoons water, one tablespoon butter. Boil sugar and
water three or four minutes. Add butter. Baste potatoes with the syrup
and brush over them. -
EDNA PALMER.
RICE AND EGGS.
One cup of rice, five eggs, whipped; two tablespoons grated cheese,
one cup milk. Boil rice till the grain is tender and each stands alone.
Stir cheese in the milk. Beat this into the rice gradually. Stir over the
fire a minute. Pour the mixture into a greased pudding-dish. Bake in
good oven half an hour.
JANE Swain.



VEGETABLES
35
WILTED CAB.BA.G.E.
One-half cup vinegar, one-half cup water, salt and pepper. Pour
over the cut cabbage, stand on back of stove in earthen dish. When
cabbage is wilted pour off. Push cabbage one side, add (in the dish) a
lump of butter, beaten yolk of an egg and four spoons of cream. Heat,
but do not boil, until it is thick and creamy, then stir into cabbage. Can
be made from left-over boiled cabbage.
M. C. JoB Nson.
ESCALLOPED TOMATOES.
Scald and skin tomatoes, cut in large pieces and put in an earthen
dish, then a layer of bread-crumbs, slice of onion, salt, pepper, butter,
then a layer of tomatoes. Alternate till dish is full. Cover with bread-
crumbs, pepper, salt, butter and chopped parsley. Bake about three-
quarters of an hour.
BAKED EGGPLANT.
Select a good-sized, well-shaped eggplant (ripe). Cut in halves
lengthwise. Scoop out the inside leaving a half inch all around. Fill
with cold water while the filling is prepared. Put the eggplant pieces
in boiling water with an onion (small) a little parsley, celery, salt and
pepper (boiled macaroni or rice may be added). When cooked tender
mash with bread-crumbs to absorb moisture. While hot, fill the egg-
plant shells with mixture, adding grated cheese for the top, with dots of
butter and cracker-crumbs. Bake in hot oven until brown on top. Serve
in bed of parsley.
JULIE WARD HEALY.
PEAS AND CARROTS.
Chop carrots until nearly as small as peas, equal quantity, cook both
until tender and then put together, return to stove for a few moments,
adding butter and pepper and salt. Serve.
MRs. J. W. JoBNson.
ASPARAGUS WITH CHEESE SAUCE.
Asparagus tips (boiled until tender), buttered toast, four eggs (hard
boiled and quartered lengthwise). Place the tips and egg on toast. Pour
over following cheese sauce: Two tablespoons butter, melted and bub-
bling; stir in two tablespoons flour, add one cup milk, three-quarters cup
grated cheese, salt and pepper.
M. A.DELAIDE HEALY.
MASHED BAKED SWEET POTATOES.
Boil six potatoes (medium-sized) in salted water. Peel and mash
with butter and milk, put in baking pan and brown in oven.
BAKED CHEESE POTATOES.
Bake potatoes until done. Cut in half and remove from skins. Mash
potatoes with milk, grated cheese, butter, pepper and salt. Return to
skins and reheat in oven. Sprinkle with paprika.
C. F. Fost ER.
SCALLOPED CHEESE POTATOES.
Boil potatoes. Peel and slice. On first layer put salt, pepper and
grated cheese. Dredge with flour. Repeat layers until dish is filled.
Cover with milk and bake three-quarters to one hour.
L. E. ANTHoNy.



CHAFING DISHES
43
MUSHROOM PATTIES.
For six shells allow half a pound of mushrooms. Wash and peel them
and cut into slices. Cook one tablespoonful of butter and one of flour
together in a saucepan until well blended; then add half a cupful of white
stock and half a cupful of cream and stir together until perfectly smooth.
Add the mushrooms and stir slowly for fifteen minutes. Season with a
teaspoonful of lemon juice, a grating of nutmeg and cayenne pepper to
taste. Heat the patty shells in the oven, fill with the mixture, pour any
that may remain around them and serve smoking hot.
CHICKEN VALEN CIA.
One and one-half cups cold cooked chicken, one-half large green
sweet pepper, one and one-half cups canned tomatoes, one cup canned
mushrooms, one medium-sized onion, two tablespoons sugar, one-half
teaspoon salt, one-quarter teaspoon paprika, three-quarters cup rice. Cut
chicken in cubes. Chop pepper. Mince onion. Cut mushrooms in small
pieces. Cook tomatoes and onion slowly for 45 minutes with sugar. Add
chopped pepper and cook thick. Add chicken and mushrooms and salt
and pepper. Boil rice for half an hour and line a mold, reserving some
for top. Fill with chicken mixture, cover with rice and bake in a mod-
erate oven for 30 to 45 minutes. The pan of rice and chicken may be
set in a pan of hot water to bake.
Chafing Dishes
OYSTER PAN ROAST.
Dozen large oysters, tablespoonful butter, half pint oyster juice, two
slices toast, salt and pepper. Put butter in the chaſing dish. As it
creams, add oysters and juice, seasoned with salt and pepper. Cover and
cook two minutes. Serve on hot toast moistened with juice.
CHICKEN CROQUETTES.
Four cups minced chicken, one cup bread crumbs, three eggs, drawn
butter. Roll chicken, bread crumbs, eggs, seasoning and enough drawn
butter to moisten into balls. Dip into beaten eggs and bread crumbs.
Put into chaſing dish and fry a nice brown.
SAUTES, OYSTER.
Drain juice from one dozen large oysters, butter the chafing dish,
and when very hot place the oysters in single layers. When brown on
one side turn and brown the other side. While cooking keep adding a
little butter. This with the juice of the oysters forms a brown skin;
season with pepper and salt and when browned serve oysters and skin
very hot.
PIGS IN BLANKETS.
One dozen large oysters, one dozen thin slices of bacon, seasoning.
Roll each oyster in a slice of bacon, and fasten the ends with a skewer.
Cook in chafing dish till the bacon is crisp. Season and serve very hot.
J. G. Swain.
TOMATO CREAM TOAST.
Two cupfuls stewed and steamed tomatoes, one-quarter teaspoonful
soda, one-half cupful milk or cream, two tablespoonfuls grated cheese,
two and one-half tablespoonfuls butter, three tablespoonfuls flour, one-
quarter teaspoonful salt. Melt butter, add flour and pour on gradually
the tomato, to which soda has been added. Add milk and cheese and
pour on toast.
MRs. F. J. WHERRY.



CHA FING DISHES
45
EGG AND GREEN PEPPER.
Melt two tablespoonfuls butter, add four green peppers (sweet),
chopped; one tablespoonful catsup, two tablespoonfuls grated cheese.
Cook one minute. Then add six eggs, mixed with one-half cup cream.
Cook all till creamy. Stir all the time. Add pinch of soda after cheese
goes in to keep from getting stringy. Serve on toast.
MRs. Joseph S. VINson.
SHRIMPS.
One-half Spanish onion cut in rings, cooked five minutes in one
teaspoonful of butter. Add one cup of sweet cream and one cup of
boiled rice. When boiling add one can or one cup of shrimp (dry).
Season to taste with red pepper, tobasco sauce or Worcestershire.
Mrs. G. B. McGRECoR.
SHRIMPS AND PEAS.
Melt two tablespoonfuls butter, add three tablespoonfuls flour, and
pour on gradually one cup of milk. Stir until thickened, then add one
cup of shrimps, one cup of peas, one-half teaspoonful salt and a little
pepper. Cold cooked chicken may be used in place of shrimps.
TOMATO AND CHEESE RAREBIT.
Melt three tablespoonfuls butter, add two tablespoonfuls flour, three-
fourths cup milk. When thickened add three-fourths cup of stewed and
strained tomatoes mixed with one-eighth teaspoonful soda. Add two
cups cheese cut fine, two beaten eggs, season with salt, cayenne and
mustard, Serve on toast.
LOBSTER NEWBURG.
Season one pint diced lobster with one-half teaspoonful salt, dash
cayenne, pinch nutmeg. Put in sauce pan with two tablespoonfuls butter.
Heat slowly. Add two tablespoonfuls sherry. Cook five minutes, add
one-half cup cream beaten with yolks of two eggs, stir till thickened.
Serve quickly.
CHEESE FONDU.
Soak one cupful of bread crumbs in one cupful of milk. Put in
chaſing dish or double boiler. Add one cupful grated cheese. Melt thor-
oughly, then add one egg, salt, cayenne and a lump of butter.
- MRs. F. J. WHERRY.
WELSH RAREBIT THAT IS NOT STRINGY.
One egg beaten in saucepan, one-quarter pound cheese, one-half
teaspoonful salt, one-quarter teaspoonful mustard, one-quarter teaspoon-
ful paprika, one teaspoonful flour. Add one cup scalding hot milk a
little at a time. Put on stove and cook slowly until smooth, stirring all
the time. Take from fire and add one teaspoonful of butter. Stir well
and pour over toast. This serves three or four people.
Mrs. WM. I. BEDELL.
FOR CHAFING-DISH WELSH RAREBIT.
One-quarter pound rich cheese, one-quarter cup cream or milk
(rich), one teaspoonful mustard (Coleman's), one-half teaspoonful salt,
few grains of cayenne or few drops of tabasco, one teaspoonful butter,
one egg. Put butter in chafing dish over hot water. Add cheese sliced
fine, stir and add milk. Mix mustard, salt and pepper, add egg beaten
well. When cheese is melted, add egg and seasoning. Cook until thick,
do not let it curdle. Serve on hot toast,
RUTH E. HEALy.


46
UP-TO-DATE RECIPES
In order to insure the utmost success of
the recipes in this Cook Book purchase the
ingredients and all other food products of
the
American Food Company
“The Stores With the Yellow Fronts”
H0RTON'S ICE GREAM
“IN NEW YORK AND ALL AROUND
HORTON'S ICE CREAM IS RENOWNED"
BE SURE YOU STORE YOUR GOODS
where they will be prop-
erly cared for. It means
a lot to you when they
are returned. Our
New Clean Rooms
are all that can be de-
sired. Why not engage
one? Any size at rea-
sonable rates. Phone
34.41 Market for esti-
Inafe.
MOTOR VANS FOR OUT-OF-TOWN MOVING



SALAD AND DRESSING
51
FRUIT SALAD.
One cup cranberries, four oranges, three bananas, one-quarter pound
of shelled walnuts, one and one-half cups of granulated sugar, one-quar-
ter cup of cold water. Put cranberries, sugar and water together and
cook until berries pop. Take from the fire and when cool add oranges
cut in pieces and bananas sliced thin and the walnuts in small pieces.
Serve on lettuce.
MRS. W. H. Taylor.
EGG SALAD.
Nine hard-boiled eggs, put white through meat chopper, cut yolks
with knife, mix all together with the following dressing. Dressing—One
beaten egg, one teaspoon flour, one teaspoon salt, one teaspoon sugar,
one-half teaspoon dry mustard, two-thirds cup milk, one-third cup vine-
gar, small lump butter. Put all ingredients together and set over a pan
of boiling water, Stir constantly until thick. Garnish the salad with
lettuce, olives and radishes.
MRs. Jose PH S. VINson.
FRUIT SALAD.
Three grapefruit (large), six oranges (large), two bananas (large),
one pineapple, white or Malaga grapes, chopped walnuts. Cut the grape-
fruit and oranges free from white skin after peeling them. Shred the
pineapple. Put each in a separate dish with sugar. Remove the skin and
seeds from the grapes. When ready to serve drain the pulp from juice
of each fruit, put in salad dish in layers, adding the sliced bananas; spread
over chopped walnuts or other nuts. Add the following dressing, also
good for Waldorf or cabbage salads: Two eggs, one-half cup weak
vinegar, one-half saltspoon salt, one-half teaspoon mustard (Coleman's),
two tablespoons sugar. Boil over hot water until thick. Then cool.
When ready to serve mix with whipped cream.
JULIE WARD HEALY.
TOMATO SALAD.
One-half can tomatoes, three cloves, one bay leaf, small onion, one-
half teaspoonful thyme, one teaspoonful salt, one teaspoonful sugar, one-
quarter teaspoonful pepper, one-half box gelatine soaked in one-half cup
water. Boil together until tomatoes are soft, then mash through sieve.
Add gelatine, heat until dissolved. Then pour in ring mold. Serve with
center of ring filled with celery cut with stems and mixed with mayon-
naise. Put on wreath of shredded lettuce.
MRs. FRANK H. VINson.
FRUIT SALAD.
One crisp head lettuce, one small can of sliced Hawaiian pineapple
cut in pieces, two grapefruit, one and one-half cups of seeded white or
Tokay grapes. Dressing—One bottle of Howard's Salad Dressing, one
cup of rich cream whipped light, mixed with the dressing and then put
in with the salad ingredients. -
Mrs. WILLIAM. C. SchENck.
TOMATO SALAD.
Pour boiling water over as many medium-sized tomatoes as desired.
Remove skins. Scoop out center of tomato, and place in icebox several
hours to chill. To one cream cheese add chopped green pepper, and salt
to taste. Fill hollow of tomato with this mixture, place on bed of lettuce
and garnish with mayonnaise dressing.
HELEN ANTHoNY PERRY.



BREAD AND ROLLS
65
SPICED RAISIN DROP CAKES.
One-half cup of butter, one cup of sugar, rubbed together, one-half
cup of milk, two eggs, one cup of raisins, seeded and chopped, one-half
teaspoonful of vanilla, one-half teaspoonful of lemon, also one-half tea-
spoonful of cloves, cinnamon, and nutmeg. Prepared flour for a stiff
batter. Drop by the teaspoonful on buttered tins. To make Dainty
Drop Cakes use the same batter without the raisins and spices, and put
in one cup of candied orange and lemon peel chopped.
M. H. Douglas.
RAGGED MUFFINS.
One pint of flour, one and one-half teaspoonfuls of Royal baking
powder, butter size of egg, pinch of salt, and milk to make soft dough.
Roll out. Melt two tablespoonfuls butter, pour over the dough. Cover
with maple sugar. Roll and cut. Cook fifteen or twenty minutes in
moderate oven.
LAURA. E. ANTHoNy.
GRAHAM POPOVERS.
Three-quarters cup graham flour, one-half cup white flour, one-
half teaspoon salt, one cup milk, two eggs, one scant teaspoon melted
butter. Mix salt and graham and white flour. Add milk slowly, mak-
ing a smooth batter. Add eggs well beaten and melted butter. Beat
with egg beater for two or three minutes. Bake in hissing hot buttered
iron gem pans. Earthenware custard cups may be used. Bake thirty
or thirty-five minutes in a hot oven.
FINGER ROLLS.
One and one-half cups scalded milk, four tablespoons shortening, one
teaspoon salt, one tablespoon sugar, one cake Fleischman's compressed
yeast, five tablespoons luke-warm water, white flour. Dissolve yeast cake
in water. Add sugar, salt and shortening to scalded milk and stir until
the shortening is melted. When luke-warm add dissolved yeast cake.
Add as much flour as can be mixed with a spoon, not making the
dough stiff enough to knead. Mix and cut thoroughly with a knife.
Cover and set aside to rise. When dough has doubled its bulk, pull
off bits of dough and make into smooth balls with the fingers. Put
balls on a floured molding board, cover and let stand till very light.
Roll balls on the board to lengthen. Put in pans, let rise till very
light and bake twenty minutes in a hot oven.
GRAND MOTHER'S GRIDDLE CAKES.
One pint flour, one-half teaspoonful salt, one teaspoonful soda, one
scant pint sour milk or cream, two eggs (well beaten). Crush, measure
and sift soda and salt into the flour. Mix thoroughly. Add the milk and
beat well. Then add beaten yolks, and lastly the whites, beaten stiff.
Bake on hot, well greased griddle, turn when full of bubbles, and bake
on the other side till they stop puffing. Serve with maple syrup or butter
while hot. Cover with sugar and nutmeg and serve at once. Soapstone
griddles require no greasing.
JULIE WARD HEALY.
FLAP JACKS.
One pint sour milk, one and one-half cups Germea or Wheatena, one
and one-half cups wheat flour. Mix at noon. The next morning add
one teaspoon of salt, one teaspoon of soda. Allow to stand a short time,
and thin with cold milk to proper consistency and bake on griddle.
MARY C. JoBNson.



COOKIES AND CRULLERS
71.
COOKIES.
One cup butter, two cups sugar, two eggs, five cups flour, two full
teaspoons Royal baking-powder, one-half cup milk (scant), nutmeg, salt.
If rolled quite thin makes forty-five cakes.
Mrs. MoREHouse.
CHO.COLATE BARS.
One-half pound powdered sugar, one-half cup grated chocolate
(sweet), one-half pound flour, one-half pound chopped raisins, five eggs,
three tablespoons powdered cinnamon. Cream the sugar and eggs
together. Beat for ten minutes. Add the chocolate, raisins, cinnamon
and flour. Mix well into a stiff dough. Spread in shallow baking pans;
bake to a light brown. Cut into bars one inch wide and three inches
long.
Mrs. SAMUEL BEAMAN.
DOUGHNUTS.
One egg, one-half cup sugar, one-half cup milk, one-quarter tea-
spoonful cinnamon and nutmeg. Mix these ingredients together. Also
mix two and one-half cups flour or more with one and one-half teaspoon-
fuls Royal baking-powder, saltspoon of salt, two teaspoonfuls butter or
lard. Roll and cut one-half inch thick. Fry in hot lard, turning about
three times.
MRs. Joseph H. LovELAND.
HICKORY NUT MACAROONS.
One cup of butter (creamed), two cups brown sugar, one and one-
half cups flour, two eggs, one and one-half cups hickory nut meats
chopped fine, one teaspoonful Royal baking-powder. Drop on buttered
tins, macaroon size.
C. H. Fost ER.
CHRISTMAS CINNAMON STARS.
Six whites of eggs, beaten to a snow, one ounce of cinnamon, one
pound of powdered sugar, one pound of ground almonds. Mix, roll out
in powdered sugar, cut in stars, and bake in slow oven.
MRS, HELLER.
ALMOND MARGUERITES.
Whites of two eggs, beaten very stiff, add one full cup of con-
fectioner's sugar. Stir in one cup of chopped almonds. Freshen banquet
wafers, and spread each with this, piled high in centre, bake in hot oven
for a short time, watching constantly not to have them too brown.
Shredded cocoanut can be used in the place of almonds.
- M. H. Doug LAs.
SEED COOKIES.
Two cups of sugar dissolved in a scant three-quarters of a cup of
hot water, a generous three-fourths of a cup of melted butter (measure
after melting), three-quarters of a teaspoonful of soda dissolved in the
hot water. Boil before using one tablespoonful of carraway seed. Let
this all cool before using flour sufficient to roll out thin. Cut in any
shape desired.
M. C. BROWN.
GRAHAM COOKIES.
Three-fourths of a teaspoonful of soda dissolved in three-fourths of
a cup of hot water. Put this on two cups of sugar and a generous three-
fourths of a cup of melted butter. Let the mixture cool before using
graham flour sufficient to roll out thin. Cut in any shape desired.
M. C. B.Row N.



PASTRY
S9
QUICK ICING.
Take equal parts of cream and the white of an egg. Beat together,
then add enough confectioner's sugar to make stiff enough for use, and
flavor with Burnett's vanilla.
Mrs. Schenck.
MOCHA ICING.
Cream one cup powdered sugar and one-third cup butter; add
yolks of three eggs well beaten, add one-quarter cup strong coffee, add
more sugar till it is of the right consistency.
MILDRED ALLEN.
Pastry
NEVER FAILING PIE CRUST.
One cup flour, one-half cup lard, one-quarter cup cold water, pinch
of salt, pinch of paking-powder.
MRS. GEO. B. Swaſ N.
PIE CRUST FOR ONE PIE.
One cup flour (large), one-half cup of lard, one-quarter teaspoon
of baking-powder, one-half teaspoon salt. Rub together and enough
ice cold water to make a stiff dough.
MRs. GEORGE JENKINson Hol. MEs.
POTATOE PIE.
Six eggs, one-half pound of butter, one pound of potatoes, one
lemon, two cups of sugar. Mash potatoes, add lemon juice and strain
through a fine colander. Stir the butter and sugar to a cream, add the
potatoes and eggs beaten separately, and bake with under crust only.
Very old recipe.
MRs. Moses BIGELow, SR.
PUFF PASTE.
One-half pound of butter, one-quarter pound lard, one-quarter tea-
spoonful of cream of tartar, one pound of flour, salt, a little cold water.
Chop half of butter and all of lard into flour, salt and cream of tartar.
Add a very little cold water to make dry paste. Roll out and put bits
of butter all over it. Fold up, continue rolling out, adding butter till
all is used. This will keep a week in ice chest.
MARY C. Johnson.
FILLING FOR LEMON TARTS.
Two eggs, two lemons, one cup of sugar and one good tablespoon-
ful of butter. -
MIN NIE LEBERT.
LEMON PIE.
One lemon, juice and grated rind, one cup of hot water, one table-
spoonful of corn starch, one cup of sugar, two eggs (yolks), butter
size of an egg. Wet the corn starch in a little cold water and stir into
hot water when it boils. Pour this on the sugar and butter. After it
cools, add eggs and lemon. Use whites for meringue with two table-
spoonfuls of powdered sugar to each white of egg. Bake in slow oven
before adding meringue.
JULIE WARD HEALY.



DESSERTS
93
FRUIT WHIP.
Whites of two eggs, one cup of any preferred fruit mashed (straw-
berries, raspberries or prunes), one cup powdered sugar. Whip the
whites with wire spoon until very stiff, add alternately the powdered
sugar and mashed fruit. Beat vigorously twenty minutes. This will
hold stiff several hours. Serve in sherbet glasses with a sauce poured
over made with the yolks of the eggs and two-thirds pint of milk,
one-half cup granulated sugar. Cook until like soft custard. Flavor
to taste. This serves six people.
Mrs. O. H. SPARKs.
HUCKLEBERRY PUDDING.
One egg beaten light, one cup of milk, pinch of salt, two teaspoons
of Royal baking powder, one pint of flour, or enough to make a stiff bat-
ter. Stir in lightly one box of berries, after dredging them. Bake one
hour. Blackberries are very good. It makes a fine steamed pudding.
Steam two hours. Serve with hard sauce.
MRs. A. B. TwitchELL, JR.
CHO.COLATE PUDDING.
One quart milk, one-half cup sugar, one-half box gelatine, two
ounces chocolate, one-half teaspoon Burnett's vanilla, one-half cup water.
Cover the gelatine with the water and let soak half an hour. Put milk on
stove and when boiling hot add chocolate and gelatine. Stir until dis-
solved. Take off stove and add sugar and vanilla. Pour into bowl to
cool. Serve with whipped cream.
MRS. A. M. LINNETT.
CRANBERRY TARTS.
One cup cranberries, one-half cup raisins, one cup sugar, one-half
cup water. Boil all together until consistency of jam. Make pie crust.
Roll thin. Cut size of saucer. Fill with mixture, but not too much.
Fold over and press together the edges. Bake until crust is done.
AMHERST PUDDING.
Three and one-half cups of flour, one cup B. & O. molasses, one-half
cup butter, one cup raisins, one and one-half cups milk, one teaspoonful
of soda sifted in flour, one-half teaspoonful salt. Steam two hours.
MRs. GEORGE JENKINson Hol. MEs.
APPLE FLAMINGO.
Eight apples (red), two cups sugar, one cup water, one cup cream,
two tablespoons lemon juice, two tablespoons orange juice, grated rind
one-half lemon, grated rind one-half orange. Wipe apples, arrange in
baking dish, add sugared water, and cook until tender, turning so that
all sides may be evenly cooked. Be sure and preserve the shape. Re-
move skin, leaving bright coloring on apple. Boil syrup until thick, add
fruit juice and rind, pour around apple and garnish with beaten cream.
Low NEy's Cook Book.
BROWN BETTY.
Butter a pudding dish and put a layer of chopped tart apples on the
bottom. Sprinkle with sugar, cinnamon, a little nutmeg and a few
bits of butter. Cover with bread crumbs, then add more apples and
seasoning. Proceed in this order until the dish is full, having a layer of
bread crumbs on top. Cover tightly and steam three-quarters of an
hour in a moderate oven. Then uncover and brown quickly. Serve in
the dish in which it is baked. Serve with butter and sugar sauce.



PRESERVES AND CONSERVES
101
CHOW-CHOW.
One peck green tomatoes, one-half dozen onions, one-half dozen
green peppers (reject seeds). Chop fine and sprinkle over one cup salt.
Let stand over night. Drain. Cover with vinegar and cook slowly one
hour. Drain again and pack in a large jar. Take one pound sugar, one
tablespoon cinnamon, two teaspoons each cloves, allspice and pepper,
one cup horseradishh, one-quarter cup ground mustard, and vinegar
enough to mix them. When boiling pour over the pickle.
M. C. Johnson.
TOMATO CATSUP.
One basket ripe tomatoes, one quart vinegar, mix with vinegar,
three teaspºons mustard, two teaspoons red pepper, four teaspoons
cloves, one teaspoon black pepper, four teaspoons cinnamon, three-
quarters cup salt. Boil tomatoes and strain. Put on stove again and
boil one hour adding vinegar and spices toward the last.
Mrs. FRANK BELI.
PICKLED BEETS.
Cook beets until nearly done. Drain and slice into preserving
kettle. Pour over them the following hot mixture: To one quart of
vinegar, add one and one-half cups of sugar. If vinegar is strong add
one cup of water. Let all come to a boil. Seal in hot jars. Add two
cloves or a stick of cinnamon on top of each jar before sealing.
Miss E. M. Doty, per
Mrs. SAMUEL CLARK.
ENGLISH PICKLE.
Six good sized cucumbers, three good sized onions. Peel and slice.
Cover with one-half cup salt and let stand over night. In the morning
throw off brine and add one-half ounce of mustard seed and two tea-
spoonfuls of celery seed, ten tablespoonfuls of olive oil and one pint of
cold vinegar. Seal in airtight jars.
MRs. W. H. J. TAYLoR.
Preserves and Conserves
POUND TABLE FOR FRUIT CONSERVES.
Given by a chemist and said to best preserve the flavor of the fruit.
Apricots, use twelve ounces sugar
Currants, red, fourteen ounces sugar.
Currants, white, fourteen ounces sugar.
Currants, black, one pound sugar.
Cherries, red and white, fourteen ounces sugar.
Plums, damsons, one pound sugar.
Plums, egg, fifteen ounces sugar.
Gooseberries, red, fourteen ounces sugar.
Gooseberries, green, one pound sugar.
Green gages, fifteen ounces sugar.
Grapes, fourteen ounces sugar.
Peaches, fourteen ounces sugar.
Pineapple, ten ounces sugar.
Quinces, ten ounces sugar.
Raspberries, twelve ounces sugar.
Green rhubarb, one pound sugar.
Red rhubarb, fourteen ounces sugar.
Strawberries, thirteen ounces sugar.
M. C. Joh Nson.



106
CANDY
TURKISH DELIGHT.
One box of gelatine in one scant cup of water, two pounds granu-
lated sugar, one cup of water, grated rind of two oranges. Put on
stove until sugar is dissolved. Then add the gelatine mixture, stirring
until thoroughly dissolved. Cook for twenty minutes after it begins
to boil. When it has boiled ten minutes add the strained juice of two
oranges and one lemon. Pour in shallow pans that have been chilled
with cold water. When cold dust with confectioner's sugar and cut
in inch cubes.
JANE G. Swain.
SEA FOAM CANDY.
Three cups light brown sugar, one cup water, one tablespoon
vinegar; boil until it forms soft ball in water. Pour out the stiffly
beaten whites of two eggs. When stiff add one cupful of chopped
nuts and one-half teaspoonful of Burnett's vanilla or maple flavoring.
- MRs. GEORGE J. Hol. MEs.
FONDANT.
Ingredients: Two cups of sugar, one cup boiling water, one-quarter
teaspoonful of cream of tartar. Method: A. Ingredients to be heated
together slowly, stirring until sugar is dissolved. Then boiling gently
without stirring, wiping sides of sauce pan as crystals form, until a fine
thread forms when syrup is dropped from spoon or a soft ball is formed
in cold water. B. Mixture to be cooled until you can put your fingers
in it, then stirred until stiff and finally worked with hands until smooth.
PINO CHI.
Two cups light brown sugar, one cup milk. When it lumps in
cold water add butter the size of a walnut, a teaspoonful of Burnett's
vanilla and two cups of finely chopped walnuts or peanuts. Beat
briskly for five minutes, pour into buttered pans and when cold cut
into squares. - -
MAPLE SUGAR FUDGE WITH NUTS.
Three cups of sugar, one cup of maple sugar, one cup milk flavored
with Burnett's vanilla, butter size of an egg. Boil 15 minutes and pour
on a cup of chopped nuts. -
CHO.COLATE CARAMELS.
One cup brown sugar, one cup white sugar, one cup B. & O. molasses,
one cup milk, one tablespoon butter, one tablespoonful cornstarch, one
cup chocolate. Mix the sugar, molasses, milk and cornstarch together
and put in a porcelain kettle. Grate the chocolate and put it over hot
water to melt. Mix the chocolate and butter with other ingredients and
flavor with Burnett's vanilla and cook one hour, stirring frequently.
MRS, ELLIS CLYDE HEALy.
PEPPERMINT DROPS.
One pound granulated sugar, one-half cup of water, one-quarter
teaspoonful of cream of tartar; boil hard three minutes. Remove from
the stove, add four or five drops of oil of peppermint. Stir until suffi-
ciently thickened to drop from the spoon on waxed paper. If too thick,
thin with a little hot water. This is a good foundation for various
changes in flavors. A. tablespoonful of cocoa or chocolate, cocoanut
with vanilla, cold coffee instead of water and mint or oil of wintergreen
when three or four drops of blush gives a color.
M. C. Brown.



UNIVERSITY OF MICHIGAN
LIBRARY
co CONSERVATION UNIT co
Examination and treatment records
are on file.
call cookERY |azo (/o
job i. 204S. Oºſ
won by Zºe Za Zoº
Date Aº, –2016