TRIED AND TRUE
RECIPES
PUBLISHED BY
The Mothers' Congress
MOUNT AYR, IOWA
1 9 2 2
THIS BOOK IS RESPECTFULLY DEDICATED
TO THE MOTHERS OF MOUNT AYR
AND OTHERS
WHO HAVE SO KINDLY FURNISHED THE RECIPES
AND TO
THE MERCHANTS
WHO HAVE GIVEN US ADVERTISEMENTS.
RECORD-NEWS PRINT, MOUNT AYR, IOWA
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MOUNT AYR STATE BANK
Capital Surplus Profits
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Assets
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Ass’t. Cashier. Ass’t Cashier.
WE INVITE YOUR BANKING BUSINESS
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6 MOTHERS’ CONGRESS COOK BOOK
TABLES OF MEASURES
tsp.—teaspoon. thsp.—tablespoon.
sp.–Speck. gr.-grain.
OZ.—Ounce. C.-Cup.
pt.—pint. qt.—quart.
min.-Minute. hr.—hour.
WEIGHTS IN A BUSHEL
Tomatoes—50 pounds. Cherries—40 pounds.
Peaches—48 pounds. Apples—48 pounds.
Onions—57 pounds.
TIME TABLE FOR COLD PACK CANNING
Fruits Blanch Process Vegetables Blanch Proſ
(Boil) (B
Apples ........................ 2 min. 20 min. Asparagus .................7 min. 60 m
Appricots .................... 16 min. Beans ................. --------- 7 min. 120 m
Blackberries .............. 16 min. Beets ............................ 6 min. 90
Cherries .................... 1 min. 16 min. Carrots ........................ 6 min. 90
Currants .................... 16 min. Corn .......................... 10 min. 180 m
Gooseberries ............ 1 min. 16 min. Greens ...................... 10 min. 90 ||
Grapes ........................ 1 min. 16 min. Peas ............................ 70 min. 120
Peaches ....….. 20 min. Peppers .................... 10 min. 90 ||
Pears ........................ % min. 16 min. Pumpkin .................. 30 min. 60
Pineapples ................ % min. 20 min. Squash ...................... 30 min. 60
Plums … 3 min. 16 min. Sweet potatoes ........ 6 min. 90 I
Quince .................... 1% min. 20 min. Tomatoes .................... 2 min. 22 ||
Raspberries ... ........ 16 min.
Rhubarb ...................... 2 min. 20 min.
Strawberries .............. 15 min.


MOTHERS’ CONGRESS COOK BOOK 7
SETTING THE TABLE
1. First cover the table with a silence cloth or asbestos pad.
2. The tablecloth should be laundred without starch.
3. Place the center of the cloth in the center of the table, and have
site sides the same distance from the floor.
4. The table may be made attractive by the use of fruit or flowers
centerpiece.
Place the forks at the left of the plate, knives and spoons at the
Turn knife blades toward the plate and place forks with tines up-
Place “cover” one inch from the edge of the table.
The water glass is placed at the tip of the knife.
. Place napkin at the left of fork, with open corner at the lower
hand corner when in position.
10. Place bread and butter plate just above the napkin.
11. Place carving set in front of host, or put carving knife and gravy
at his right, and fork at his left.
12. Place coffee cups and coffee pot at right of hostess.


SERVICE RELIABILITY
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MOUNT AYR, IOWA
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MOTHERS’ CONGRESS COOK BOOK 11
BREAD
“Back of the loaf is the snowy flour,
Back of the flour is the mill;
And back of the mill is the wheat and shower,
And the sun, and the Father’s will.”
read—Starter or Yeast.—To begin this yeast dissolve a cake of yeast
foam in a quarter of a cup of potato water. A qt. jar is best to start
yeast in. Fill jar *% full of potato water, add a cupful of sugar, and when
this is dissolved add yeast. Stir well and keep in a warm place until it
rises. Then seal jar and set in a cool place. The day before you are ready
to make bread, fill the jar full of warm potato water and add a % cup of
sugar. Use 2 the amount to set sponge and proceed as with any other
yeast. I have used this for some time without adding any more yeast.—
Mrs.N. D. Reynolds.
read Formula.-To. 1 pt. of potato water add 1 cake yeast foam, 34
cup sugar, 1 pt. flour, beat thoroughly, let rise till evening, start this soon
after noon, then take 1 qt. more of water and same of flour, beat as be-
fore and let rise in warm place until morning, add 2 thsp. of salt and same
amount of lard. Gradually knead in enough flour to make it smooth and
elastic and ceases to stick to fingers, cover and let rise until light, knead
and again let rise. Then form gently into loaves and when light bake in a
moderately hot oven 1 hr. Remove from oven and brush. with butter. In
Warm weather it is not necessary to start as early as in cold.—Mrs. A. I.
Smith. - -
arker House Rolls.-1% c. scalded milk, 2 thSp. butter, 1% tosp.
sugar, 2 tsp. salt, 4 c. flour, 14 cake yeast foam dissolved in luke warm
Water. Pour scalded milk over salt, sugar and butter. When luke warm
beat in 2 c. of the flour. Mix well, add yeast foam, cover and let rise in
Warm place. When light add rest of flour and knead. Let rise once as
for any bread, then roll out to 14, inch in thickness. Shape with biscuit
ºutter, brush each with melted butter, crease through center, fold over and
Press edges together. Place in buttered pan 1 inch apart, let rise until
"..." bake in brisk oven 15 min. This makes about 1% dozen.—Mrs.
urrie. -
Parker House Rolls, 3 c. scalded milk, 4 thSp. butter, 3 thep. sugar,
tsp salt, 1 cake yeast dissolved in 14 c. water, 8 c. flour, pour the
scalded milk over the salt, sugar and butter. When luke warm beat in
# e. flour. Add the yeast, let rise over night, in morning add rest of
lour, let rise again, cut 4% inch with biscuit cutter, crease in center, spread


12 MOTHERS’ CONGRESS COOK BOOK
with butter, fold over, let rise. Bake in moderate over 20 min. Mrs.
E. Snedaker.
Parker House Rolls.-8 large spoons sponge, 1 egg, 1 thSp. lard,
c. sugar, $4 c. warm water. Stir in flour and mix stiff, let rise ul
after dinner then roll out, cut and dip in butter, fold together, let tº
until supper time, then bake about 20 min.-Miss Emma Houdyshell,
Light Rolls.-1% pt. sponge, }, c. sugar, 2 c. warm water, 1 egg
heaping thSp. lard (melted), 2 tsp. salt. Beat egg thoroughly, add s
sugar, warm water, beat well, add sponge, mix enough flour into mix
to be almost as stiff as bread dough. Knead a few min., let raise twi
make into small rolls and let raise until very light, bake 30 min.
Rolls.-1 pt. new milk scalded, 1 pt. water cold, 2 cake yeast W
bake 15 or 20 min.-Mrs. Hudson.
Breakfast Buns.—When making bread into loaves, put a piece of dol
size of cup in a crock and set aside till 3 o'clock, then add 1 c. tepid waſ
Mrs. C. G. Stranahan.
Good Buns.—1 qt. sponge, 1% c. lard, 2 c. sugar, salt to taše
flour to stiffen, let rise, mix down, let rise again, mix out about the
of an egg, place in greased pans 1 inch apart, let rise quite light, bake it
20 to 30 min.-Mrs. Wyant.
Buns.—1 pt. warm milk, 4 c. butter or lard, 2 c. sugar, salt.
with dissolved yeast cake, stir in flour, do not add any more water,
the morning stiffen to about like baking powder biscuits, let rise, W
down, let rise again, pat into soft biscuits, roll in shortening, put in P
let rise and bake. Mrs. Holman.
Hot Cross Buns.—1 c. scalded milk, 4 c. sugar, 2 thSp. melted
% tsp. salt, % cake of yeast dissolved in 4 c. luke warm Water, 1.
cinnamon, 1 tsp. ground clove, 3 c. flour, 1 egg, 2 c. currants, Taº
(mixed). Add the melted fat sugar, salt to the milk, when luke W*
add the dissolved yeast mixture Add the flour, spices and well beaten
Add raisins currants, cover with cloth, let rise in warm place over nº
shape into moderate sized biscuits, place 1 inch apart in greased pan.
rise to double their bulk. Bake 30 min. in moderate oven. When


MOTHERS’ CONGRESS COOK BOOK 13
make a cross of icing on the top of each. These are particularly appro-
priate to serve on Xmas day, Easter day or at children’s parties.—Mrs.
Harry Howie.
Brown Bread.-1 c. sour milk, 1 c. graham flour, 1 c. corn meal, 4%
c. olasses, 1 thSp. shortening, 1 tsp. soda. Bake 1 hr. in 1-pound baking
powder cans in a moderate oven.—Mrs. Dudley.
Bran Bread. 2 c. bran, 2 c. white flour sifted with 2 level tsp. soda,
a sour milk, 2-3 c. sugar, 4 tsp. salt. Method—Beat together dry in-
t gredients, add sour milk slowly, bake in a loaf 45 min. in a slow oven.
|Nuts and raisins may be added.
Graham Bread.-Place 1 qt. of bread sponge in mixing bowl, add 1
|tsp. salt, 1 pt. warm water, 4 c. sugar, 1 thsp. melted lard. Mix graham
flour into this mixture just in the same manner you do light bread, with
white flour, place in greased pans and let rise 3 or 4 hrs., according to the
perature of room. This will make 3 large loaves or if placed in coffee
(% full) will make 6 round loaves.
Kooken or Dutch Bread.—1 c. sponge, 34 c. warm water, 1 egg, 4
ping thºsp. sugar, 2 tsp. salt, 3 thsp. melted butter, 1 c. raisins. Use
for to make stiff batter, not stiff enough however to handle with the
- hands. Let rise until double in size then turn out on well floured board,
handle very lightly, spread out in buttered pans quite thin, spread top
erously with sugar, butter and cinnamon. Let rise and bake in mod-
erate oven.-Mrs. Howard Lesan.
Crumb Bread.—Brown crumbs of white bread thoroughly in a slow
oven and then grind crumbs in food chopper using the coarsest knife.
When ready to bake bread take 1 qt. of the ground crumbs and scald
with boiling water. Add to this 1 c. of sugar, 2 c. of lard and 2 tsp. of
salt. Let cool, then add 1 qt. of luke warm water and 1 c. of soft yeast.
Stir this with white flour. Let rise until light and make into loaves. Let
is until loaves are light and bake 1 hr. in a moderate oven.—Mrs. John
D. Robinson.
Nut Bread.—4 c. flour (after sifting), 4 tsp. baking powder, 1 tsp.
sºla, 1 c. sugar, 1 c. chopped nuts. Mix together, add 2 eggs beaten
fine, 1.c. sweet milk, mix smooth, put in pans to bake, let rise 20 min.,
bake 1 hr. in slow oven. Mrs. Roy Caldwell.
Nut Bread.-4c. flour, 4 tsp. baking powder, 1 tsp. salt, 4 c. sugar,
English walnuts, 1 c. raisins, 2 c. sweet milk, 1 egg. Let rise 20 min.
e 45 min.-Mrs. A. Yashack.


14 MOTHERS’ CONGRESS COOK BOOK
Prize Corn Bread.-2 c. corn meal, 1 c. flour, 1 level tsp. soda,
tsp. salt, 1 egg, 1 thep. lard or fat, 1 thsp. molasses. Add 2 c. sour mi
mix well, pour in well greased baking pan, bake in moderate oven.—Mibu
Dey Middlesworth.
Tea Rolls-Scald 1 pt. of milk, when nearly cool add 1 thSp. sug.
% c. yeast batter, flour to make batter. Let rise, add 43 c. butter, 1 ts
salt, whites of 2 eggs, mix stiff and let rise. Roll, cut in cakes, spr
with butter, fold and let rise again. Bake to a delicate brown in a mº
erate oven.—Fannie Nichol.
Biscuits (12).-2 c. flour, 4 tsp. baking powder, 94 tsp. salt, 2 th
lard, 1 thsp. butter, 94 c. milk. Mix and sift the flour, baking powd:
salt. Cut in the lard, butter, with a knife. Slowly add the milk, mixi
with the knife until a soft dough is formed. Roll out on a floured bººk
to the thickness of 94 of an inch. Cut with a biscuit cutter and pla
side by side upon a tin pan. Bake in moderate oven for 15 min-R
Rogers.
Buttermilk Biscuits—2c. flour, 1 level tsp. soda, 1 level tsp. baki
powder, 1 thSp. lard, buttermilk to make soft dough, cut with biscuit (,
ter and bake in hot oven.—Hattie M. Lesan.
Velvet Tea Biscuits. Take 1 c. sugar, 1% c. butter, cream these ll
gether then add 1 egg well beaten, 4 c. of milk and a pinch of salt, 2
of baking powder and 2 c. of flour sifted together. Roll out on a V
floured board, cut with a biscuit cutter. Place close together in a shal
biscuit pan. Bake 10 min.-Mrs. Austin Agee.
Cream Biscuits.-1 c. flour, 2 tsp. baking powder, 94 tsp. salt,
thsp. fat, 4% cup cream. Mix and sift dry ingredients, cut in the
add the cream and drop from a spoon 3 inches apart upon a well buttº
tin. Bake in a quick oven.—Mrs. P. L. Stephenson.
Penny Muffins.—2 c. hot water, 1 c. sugar, 2 eggs beaten, 1 cake &
pressed yeast (1 oz.), 1 thSp. of lard, salt to taste. Put yeast in W.
and dissolve. Then add other ingredients. Stir in flour to stiff doº
Then knead in flour to make soft dough. Start at noon and let rise
night in cool place. Mix down and in morning put in gem pans. M.
about as large as walnuts, 2 in pan. Let rise until twice in size. B.
in hot oven 10 min.-Mrs. McKay, Osceola.
Sour Cream Graham Gems.-1 c. sour cream, Ø c. sugar, 1 es.
tsp. soda in cream, 1 c. graham flour, pinch of salt. Drop into muffin ||
and bake in moderate oven.—Mrs. Howard Lesan.


MOTHERS’ CONGRESS COOK BOOK 15,
Graham Gems.-1 egg, 2 c. sugar, beat together, 1 c. sour milk, 1
of soda, 1 c. of graham flour, 2 thSp. of white flour, 1 thSp. melted
utter, 14 tsp. salt. Bake in gem pans.—Mrs. M. Willoughby.
One Egg Muffins.—1 c. milk, 2 thSp. shortening, 1 egg, 2 c. flour, 3.
sp. baking powder. Mix and sift dry ingredients, add egg wel, beaten
nd milk, last add gradually melted shortening.—Mrs. Marcia M. Howie.
Bread Sponge Cake.-1 c. sugar, 4% c. shortening, 2 eggs, 1 large c.
read sponge, 2 tsp. soda, 1 c. flour, add spices or melted chocolate.—Mrs.
elen Spurrier.
Corn Meal Muffins.—Mix and sift 43 c. corn meal, 1 c. flour, 3% level
baking powder, 2 tsp. sugar, add 34 c. milk, 1 egg well beaten, 1 tsp.
melted butter. Bake in a hot oven in buttered gem pans 25 min.-Mrs.
lint Allyn.
One Egg Muffins.—2 thsp. shortening, 1 thsp. sugar, 1 egg, 26. flour,
p. baking powder. Mix and sift dry ingredients. Add egg well
en and milk.
Corn Meal Puffs.-Scald 1 c. milk, add 1 thsp. butter, 4 tsp. salt,
gradually stor in 2 c. cornmeal, cook for a few minutes, stirring
onstantly, set aside to cool. Beat 2 eggs very light and add to cornmeal
mixture, with 2 c. sugar, 4 c. flour, and 2 tsp. baking powder, mix
horoughly and bake in gem pans 15 or 20 mm. This will make 12
Heligious puffs.
raham Muffins.—1 c. graham or entire wheat flour, 1 c. white flour,
* * Sugar, 1 tsp. salt, 1 c. milk, 1 egg, 1% level tsp. baking powder. Mix
|nd sift dry ingredients, add milk gradually, egg well beaten, and melted
ºutter. Bake in gem pans in hot oven 25 min.
Ginger Bread. 1 egg (beaten light), 1 c. molasses, 4 c. shortening,
ºboiling water, 1 thSp. soda dissolved in water, add 4 c. sugar, 2% c.
2 tsp. cinnamon, 1tsp. each ginger and nutmeg. Cover top with
when put in to bake—Mrs. John Gray.
- inger Bread. 1 c. Sugar, 2-3 c. butter or lard, 3 eggs 1 c. molasses,
*** cream, 1 c. butter milk, 1 thsp. ginger, 1 tsp. cinnamon, 1 c.
| 1 level tsp. soda, 1 rounded tsp. baking powder.—Mrs. Fern
ull'ler.
Foſt Ginger Bread.-4 c. sugar, 1 c. molasses, 4 c. butter, 1 tsp.
ach ginger, cinnamon, cloves, 2 tsp soda, dissolved in 1 c. boiling water,
* * 'lour, add 2 well beaten eggs the last thing before baking. This
ºcellent—Mrs. J. S. Shepherd. --


16 MOTHERS’ CONGRESS COOK BOOK
Pan Cakes.—1 c. flour, 1 heaping thSp. cornmeal, 1 egg. Mix with
to a thin batter and after mixing add salt to taste, 2 tsp. baking pow
The success of the cakes depends on adding baking powder last—Lo
Spence.
Graham Pancakes.—1 egg, 1.c. flour, 1 c. graham flour, pinch salt
heaping tsp. baking powder, enough sweet milk to make a batter—M
Geo. Ogden.
Waffles.—2 cups milk, 3 eggs, 2 rounding tsp. baking powder,
flour, 3 thºsp. melted butter, pinch of salt, beat yolks of eggs, add mi
salt and flour with baking powder, add melted butter, beat well, add
beaten whites of eggs.-Mrs. C. W. Spence.
Waffles.—2 eggs, 2 tosp. butter ,1 thSp. sugar, 1% c. milk, 2 tsp, s
2 c. flour, scant, 2 tsp. baking powder, beat egg yolks, add milk, ti
sifted dry ingredients, fold in the beaten egg whites, add the mel
butter. Bake in “hot” irons. Waffles may be kept crisp in a warm Oy
—Mrs. P. L. Stephenson.


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M. E. FREELAND
The Only R. C. U.
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With buying power
of 150 million dollars
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MOTHERS’ CONGRESS COOK BOOK - 19
MEATS
“The turnpike road to people's hearts I find,
Lies through their mouth, or I mistake mankind.”
Roast Turkey.-Kill two or three days before cooking and freeze.
fter picking and singeing plump it by plunging 3 times into boiling water,
en 3 times into cold water holding it by the legs, place to drain and
ess in usual way, prepare dressing by taking pieces of dry bread 3 or
days old, place in pan and pour on a very little boiling water, cover
htly with a cloth and let stand until soft, add a large lump of butter,
pper, salt, sage and 2 fresh eggs, mix well by using a fork, rub inside
turkey with salt and pepper, stuff inside if desired, if not wait until half
up before turkey is done, put dressing on top and sides of turkey and
ok a golden brown. How to cook: Tie legs down firmly and wings
sely with a strong cord, place in oven not quite hot enough for roast
ats, if fire is very hot lay a piece of brown paper well greased over
wl, put bits of butter on breast, it will melt and run into dripping pan, to
e as basting for fowl, baste about once in 10 min., turn occasionally to
ose all parts alike to heat. It should be moist and tender, not in the
st scorched, blistered or shriveled. For the first 2-3 of the time re-
ired for cooking (the rule is 20 min. to the pound and 20 min. longer.)
º C. C. Lawhead.
Gravy for Turkey. To make gravy boil heart, liver, gizzard and neck
2 as water for 2 hrs. take them out, chop, put back again, thicken with
th of flour, wet with cold water, season with salt and pepper, after
| has been taken up pour into dripping pan, set on top of stove
il 5 min., stirring constantly, scraping the sides of pan until free
he rich savory particles that adhere.—F. L.
ked Chicken.—Dress chicken and soak 4 hr., rub inside with salt
per, place in roaster, breast side down with plenty of water around
well basted, turn on back when about half done. Plain dressing:
le bread, roll add, 2 eggs, salt, pepper and a little sage and broth
he chicken when perfectly cool, stuff chicken and bake brown.—F. L.
ck Duck-Take a whole steak, remove the bone, sew up all open
salt and pepper the meat, then make a dressing by soaking some
read, then dry out and place on top of meat, salt and pepper the
add chopped parsley and a little chopped onion, place bits of
Over all. Now roll the steak and wrap strings around it to pre-
ht he dressing from cooking out, roll in flour. Place a pot on the stove
good and hot before putting in 8 thSp. of fat and a sliced onion, let


20 - MOTHERS’ CONGRESS COOK BOOK
onion fry a nice brown on both sides, then add one qt. of water 3.
thsp. of tomato juice. Cook slowly until meat is tender. Only
enough water when done to make gravy. Thicken and pour over me
Mrs. Charles Agee.
Dumplings.-2 c. flour, 2 tsp. baking powder, 1 egg 1 c. milk, 4
salt, mix well, drop in gravy, boil 15 min. without cover and 5
with cover.—Mrs. J. C. Wolf. -
Ham Loaf.-2 lbs. fresh pork, 1 lb. smoked ham, 1 egg, 1 c.
1 c. cracker crumbs, 1 c. canned tomatoes, pour over the loaf when
for oven. Bake 1% hrs.-Mrs. Mae Wall.
Veal Loaf.-3 lbs. chopped veal, 6 soda crackers rolled fine, h
size of an egg, 1 thºsp. salt, 1 tosp. pepper and a little sage, 1
sugar. Mix thorughly, roll into loaf and bake.-Mrs. D. R. Dudley, t
Beef Loaf.-2 lbs. ground beef, 1 lb. ground pork (partly fat),
rolled crackers, 2 eggs, 1 thesp. salt. Put in bake pan with 1 c, W
Bake 2 hrs. If it gets dry add more water. Makes one large Or
small loaves.—Mrs. Geo. H. Finley.
Meat Loaf.-1 lb. round steak ground, 1 c. bread crumbs, 1 tsp
1 c. tomato pulp, 2 lb. pork butts chopped, 2 eggs, 4 cup chopped
peppers, 1 onion chopped, 3 tosp. butter. Mix all well together
butter, spread it over top after all has been placed in baking pan.
in moderate oven 40 min.-Mrs. G. S. Little.
Pork Tenderloins.—Have the skillet hot, grease it with a small
of lard and fry both sides brown, but do not cook them through,
with boiling water and stew 20 min. or a half hr. Thicken the
and season with salt and pepper. The meat will taste like chicken.
M. Willoughby.
Breaded Tenderloin. Take tenderloin that has been cut about
thick, flatten with pounder, dip in egg, roll in cracker crumbs, fly
brown, then cover with boiling water and bake in moderate oven for
—Mrs. E. K. Allyn.
Meat Loaf.-Put 2 lbs. round steak, also 3 pimento peppers
crackers through meat chopper, Cook 4% c. rice in boiling water
min., add pepper, salt, meat and 1 egg. Mix thoroughly and bake 4
—Mrs. C. O. Fuller.
f
Steak En-Casserole.—Butter casserole, pound steak until tº
in flour, place in casserole and cover with boiling water. Put lid


MOTHERS’ CONGRESS COOK BOOK - 21
role and bake 1 hr. Take lid off and season and brown. Serve with
avy–Mrs. Glen Robinson.
Roast Steak.-Have desired amount of round steak, cut about 2 in.
ck, with the edge of a heavy plate, pound in all the flour you can, then
own on both sides in a hot skillet. Sprinkle with salt and pepper, add
ter, cover and place in oven until steak is tender, basting with hot water
en necessary. Onion and tomato may be added if desired when placing
oven.—Mrs. H. A. Foster.
Norwegian Stew.—Brown in large kettle 1 c. lard and butter mixed,
round steak cut in small pieces, flour thoroughly and stir into the
ºwned lard, continue stirring until meat is brown. Then add 1 c. flour,
ºring constantly, set on back of stove and add 2 qts boiling water, salt
d pepper and let simmer 2 hrs, 2 hr. before serving add enough po-
oes of medium size for the meal stir occasionally as it will stick to
tle—J. A. W.
Baked Ham with Apples.—Place slice of ham about 1 in. thick in
om of baking dish. Pare, core, and slice enough apples to cover ham,
|ns may be left on apples if desired. Cover with about 4% c. brown sugar,
water. Bake until ham is tender.—Gladys Boller.
%
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never failing recipe for continued satisfac- º
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ion in quality, service and price is to buy meats %
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pf all kinds at
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E. A. SALTZMAN'S MEAT MARKET
North Side Square
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24 MOTHERS’ CONGRESS COOK. BOOK
Brine for Meat.—3% gal. water, 9 lbs. salt, 1 lb. brown Sugar, 1
salt petre, boil all, skim good, then let it get cold before pouring over
meat which has been placed in a barrel. Let stand for six weeks,
remove meat from brine and drain good. Smoke and put away for s
mer use.—Mrs. Alva Campbell.
Chili Con Carne.-25 cents hamburger steak, 1 pt. strained tomat
2 large onions, 1 small can kidney beans, 1 tsp. salt, 1 thSp. butter, 1 ;
chili powder. Melt butter in frying pan, add onion finely slashed, fry in
brown, add hamburger and when well done transfer to kettle and
Kidney beans, tomatoes, salt, chili powder and about 1 qt. boiling wa
Serve while hot.—Mrs. C. E. Thompson.
Chili Con Carne.—10 cents worth of kidney beans, cooked until
der; drain. Add 1% pts. water, 1 can of tomatoes run through si
Run 10 cents worth of steak through food chopper, cook, add 3 red
pers 4% bottle of Eagle Chili powder; ten min. before serving. Grini
small onions, 3 large potatoes, cook with meat; mix all ingredients
gether and cook 15 min.-Mrs. W. R. Shroyer.


Š
º
GRIMES CLO, CO
MOUNT AYR, IOWA
Men's and Boys’ clothing, shoes and Gents'
furnishings.
We have the best line of Men’s and Young
Men's suits, overcoats in Ringgold county and
we are always glad to show you.
º
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FOR
Books, Stationery, Wall Paper, Victrolas,
School Supplies, Office Supplies, Cut Flowers,
Records
CALL AT THE
MOUNT AYR BOOK STORE
*Phone 58
N


40 - MOTHERS’ CONGRESS COOK BOOK
Ham and Nut Sandwiches.—Mince fine some cold boiled ham,
fine roasted peanuts, (% as much as the quantity of ham.) For
cupful of ham, use 1 rounding thSp. minced sour pickles, and 1% c.
ped celery; moisten with a boiled salad dressing. -
Saint Paul Sandwich.-Break 1 egg into a bowl; add 1 heaping
chopped onion, the same amount of ground boiled ham; beat well and
slowly until done. Use a pancake turner to keep from spreading
frying; thus keeping it in a sandwich size.—Mrs. C. C. Lawhead,
Sandwich Fillings.-Chop 4 figs very fine, cook to a past:
enough water to cover them; add 1 doz. blanched almonds pounded
paste, a little lemon juice. Spread on thin slices of buttered big
Mrs. J. A. McNerney.
Sandwich Fillings.-Grind 1 c. of cold boiled pork, 2 pimentº
doz. small pickles; add 4 tsp. celery salt; mix smooth with a good
dressing; spread on thinly sliced bread, well buttered.—Mrs. J.
Wilians. -
Cottage Cheese Sandwiches.—Cottage cheese and pimentos, C.
cheese and nuts. Cottage cheese and stuffed olives. Cottage cheese
dates. Salad dressing that is tart, rather than sweet will be found
most satisfactory; use plenty of butter and mix the salad dré
thoroughly through the cheese mixture. All cottage sandwiches
more delicious if made from brown bread.—Miss Otto.



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Try This Cake Recipe
DELICIOUS SWANS DOWN CAKE
% cupful butter, or substitute 3 teaspoonfuls baking powder
1 cupful sugar 14 teaspoonful salt
% cupful milk 1 teaspoonful vanilla
2 cupfuls SWANS DOWN CAKE FLOUR 3 egg whites
Cream butter, gradually add sugar, creaming mixture well. Sift flour once, measure, add
baking powder and salt and sift three times. Add the flour and milk alternately to the creamed
butter and sugar, beating batter hard between each addition of flour and milk. Add vanilla
extract. Fold in the stiffly beaten egg whites and bake in a loaf or two layers in a moderate
oven. Ice as desired.
Before attempting to make any cakes in this book, read this article. It may prevent a cake
failure, thereby saving the waste of ingredients. These are the four most important steps
in cake-making, and if followed carefully will help you to make really, good cake.
SELECTING INGREDIENTS
A good cake cannot be made with poor ingredients. For the best results choose only the
purest materials obtainable. Cake is a food that contains the most nutritive elements, such
as eggs, butter, milk, sugar, flour, etc. Cake is more delicate than bread and needs a more
delicate flour. This flour is Swans Down Cake Flour, soft, white, and velvety, made especially
for cake and pastry making. Swans Down costs but a few cents more per cake and yet it
insures against disappointment and costly cake failures. Lighter, whiter, finer, better cakes
if you use Swans Down.
MEASURING
All ingredients called for in any good recipe must be accurately mixed and all measure-
ments should be level. This is necessary in order to obtain the same results in each baking.
The standard one-half pint measuring cup should be used and the recipe followed exactly.
CAREFUL MIXING
It is necessary in successful cake making that all ingredients be perfectly measured and
utensils and cake tins be ready before beginning to mix the cake. Always beat the shortening
to a cream before adding any sugar. Add sugar gradually, creaming the mixture meanwhile.
Add a little sifted Swans Down Cake Flour, with baking powder added, then a little milk and
so on alternately until all the flour and milk are used. Beat the batter, never stirring, after each
addition of flour and milk. Add flavoring. The stiffly-beaten egg-whites should be next
folded in very carefully if recipe calls for same. Work quickly, but carefully, in mixing
your cake.
CORRECT OVEN HEAT
The heat of oven for cake making is of very great importance. There are some general
guides for temperature which may be profitably observed. All thin layer, small cakes and
cookies require a hot oven (350–400°F). Thick layer and cakes baked in a loaf require a mo-
derate oven (325-375°F) while sponge cakes and angel cakes require a slow oven (250–300°F).
Fruit cakes require even a slower oven (200–250°F).
The helpful hints above are taken from “Cake Secrets,” an authoritative booklet on cake
making by Janet McKenzie Hill, editor of American Cookery Magazine. You are welcome
to a copy full of original recipes, directions, illustrations—for 10c sent to Igleheart Brothers,
Evansville, Indiana, Department C. I. Best grocers everywhere have Swans Down Cake
Flour. If you cannot get it, write us. Use it in your cake and pastry making.
Always use Swans Down Cake Flour in all cake recipes given in this book and elsewhere,
It insures lighter, whiter, finer cakes.


MOTHERS’ CONGRESS COOK BOOK 73
COOKIES AND DOUGHNUTs
“O, weary mothers mixing dough,
Don’t you wish that food would grow?
Your lips would smile I know to see,
A cookie bush or a doughnut tree.”
Irnt Sugar Cookies.—2 eggs, 1 c. shortening, 1 c. sugar, 1 c. burnt
2-3 c. sour milk, 1 c. nut meats, 1 tsp. soda dissolved in milk, 1.
hiking powder, flour enough to drop off spoon.—Mrs. Bevington.
urnt Sugar Cookies.—1 c. butter milk, 1 c. shortening, 1 c. sugar,
burnt Sugar syrup, 1 tsp. soda, 1 tsp. baking powder, 2 eggs beaten
y, 3% c. flour. Drop from spoon. Bake in hot oven. Frost with
ºred sugar.—Mrs. Alex Maxwell.
Irnt Sugar Cookies.—1 c. sugar, 1 c. butter, 1 c. buttermilk, 2 eggs, 1
t sugar, 1 tsp. soda, 1 tsp. baking powder, 1 tsp. vanilla, 1 thSp.
ar, enough flour to make a good drop batter.—Mrs. E. O. Gleason.
urnt Sugar Cookies.—Burn 1 c. sugar then add 2-3 c. boiling water
00k to a syrup. 1 c. sugar, 2 eggs, 1 c. lard or butter, 1 c. butter
1 tsp. vanilla, 2% c. flour, 1 tsp. baking powder, 1 tsp. cinnamon, %
*g. Add all but 2 the p. of burnt sugar. Bake in quick oven. Frost
mixture of powdered sugar, cream, burnt sugar and vanilla.-Mrs.
Spurrier.
Wokies—1 c. butter, 2 c. sugar, 2 eggs, 1 c. milk, 2 tsp. vanilla, 3
baking powder, flour enough to roll.—Mrs. Beymer, -
atmeal Cookies.—1 c. sugar, 2 c. flour, 3 c. oatmeal, 1 c. butter, 4%
tier milk, 1 tsp. soda. Mix flour, oatmeal, sugar and butter together
hands, add other ingredients. Raisins and nuts may be added if de-
–Mrs. W. H. Glendenning.
atmeal Cookies.—1% c. sugar, 2 c. lard, 2 c. butter, 2 eggs, 1 c.
milk, 2 c. oatmeal, 3 c. flour, 1 tsp. baking powder, 1 tsp. cinnamon,
raisins, 4% c. chopped walnut meats. Beat butter, lard and Sugar
her until creamy. Then add eggs well beaten, the sour milk, soda,
tal, flour, raisins and nut meats. Drop on a buttered pan.-Mrs.
Wilkinson.
atmeal Cookies.—1 c. sugar, 34 c. butter, 2 eggs. Mix well and add
º, flour, 1% c. oatmeal, 4% c. raisins, 2 c. nut meats, 1-2 tsp. cinna-
4 tsp. cloves, 4 tsp. nutmeg, 1 tsp. soda.-Mrs. Geo. Ogden.


MOTHERS’ CONGRESS COOK BOOK 85
ºr Scotch Pie.—2 c. sugar, 2 c. milk, 6 thSp. butter, 10 th9p. flour,
lºaving out whites of three for frosting, vanilla. Melt sugar and
ºld milk and eggs and cook until thick and creamy. Dampen flour
|k and stir in.-Mrs. John Duffield. -
Her Scotch Pie.—1 c. sour cream, 1 thºsp. butter, 1 thep. flour, 2
lºs, 1 c. brown sugar, 1 tsp. vanilla, pinch salt. Method—Beat
5, then mix dry ingredients together, add liquids and beat thor-
Our into crust and bake in a slow oven. Make meringue of the
iſes and 4 level thisp sugar. Brown in moderate oven.—Mrs. Wm.
WS, -
It Plum Pie.—1 qt. plums, 2 c. sugar, 3 thºsp. flour, 4% c. water.
—Make a syrup of 1 c. sugar and 2 c. water when boiling drop
IS, boil until they burst, Run through colander to remove seeds.
# 3 thSp. flour and 1 c. sugar together into the plum pulp, beat
| into pie crust. Cover with upper crust. Bake in a moderate
lige Pie.-1 large orange, grate the rind, chop the orange, remov-
s, 3 eggs, 2 c. sugar, 1 c. milk, 1 heaping thisp. corn starch. 1
Mrs. Tway.
then Pie.—Sauce.—3 thsp. melted butter, 3 thSp. flour, add to this
ſh gradually and 1 c. cream or milk, salt and pepper, cook and pour
inced chicken. - - -
R. 2 c. flour, rub 1 tsp. butter into the flour, have ready 1 beaten
C. milk, add to flour and mix into stiff batter. Cover chicken.
Mrs. R. D. Johnston.
ºn Apple Pie. Make a crust, slice apples into same, make a filling
| Sugar, 3 thisp. water, 1 tsp. flour, butter size of a walnut, pinch
amon, boil until clear. Pour over apples and put on an upper
Bake—Mrs. Alex Endsley.
awberry Short Cake. Sift together 2 c. flour, 4 tsp. baking powder,
sugar, 1 tsp. salt with a fork work in 4 thSp. lard, then add 34 c.
Pour the dough into a well greased pan, and spread it, out evenly
% inch thick, bake 20 min. Split in two, spread with butter and fill
ashed berries.—Mrs. Geo. W. Rogers.
*Wherry Short Cake. 1 scant qt. flour, 2 tsp. baking powder, 1
thsp. sugar, 2 c. butter, 1 c. sweet milk. spread in greased pan
ke. When done and partly cool, split open like a biscuit and
-Mrs. M. E. Freeland.


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