PREFACE
One of the first means of raising funds for
a club house was the publication of "The Club)
House Cook Book” in 1914 by Mrs. J. H.
Burger and Mrs. P. W. McKenzie, a small
volume containing 250 favorite recipes of club
members. Thanks to the generous support of
the club the limited edition was soon exhausted
and there has been a continuous demand for
another. To meet this demand the “Home
Economics Section” has compiled this volume, an
enlargement and it is hoped an improvement on
the original. It contains 584 recipes, all of which
are vouched for by club members.
ceeds from its sale will be used to equip the
kitchen of the club house.
The pro-
MRS. J. H. BURGER, Chairman
MRS. W. W. FERGUSON
MRS. N. C. FONDA
MRS. C. S. SHUMWAY
MRS. A. V. A. MCHARG
MRS. MONTAGUE CASTLE
MRS. C. H. SUNDERLAND
MRS. W. L. COURSEN
MRS. F. E. WINTER
MRS. E. H. CODDING
Committee.
2


SOUPS
RICH SOUP STOCK
Add 18 or 14 pound of beef liver in making soup stock. It im-
proves both flavor and color. Skim when it first begins to simmer.
Never boil soup stock fast; simmer it.
MRS. C. B. ALLEN,
FINE BOUILLON, CHEF WILEY'S
1 chicken, large
4 cloves
4 qts. canned tomatoes
celery
2 lbs. lean beef
8 egg whites, and shells
2 onions, large
1 bay leaf.
Boil 1 good sized chicken, having 4 quarts chicken stock when
finished, add tomatoes and lean beef cut in small pieces, add onions,
celery, tiny piece bay leaf and cloves (stuck in slices of onion). Cook
this 2 hours and then let cool. Add 8 egg whites, beaten stiff, and the
shells, let come to a boil and boil hard 3 minutes, then simmer gently
1 hour. Strain slowly through two thicknesses cheesecloth.
MRS. N. C. FONDA.
2 eggs
CHICKEN SOUP
1 chicken
2 medium onions
1 tb. butter
1/2 tb. flour
cream.
Boil chicken and onions until right strength; strain. Melt butter,
add flour, pour soup slowly over mixture, stirring all the time; let
thicken. When right consistency, pour on well beaten eggs.
When
ready to serve, add a little whipped cream on each plate.
MRS. J. H. BURGER.
CHICKEN GUMBO SOUP
1/2 lb. raw ham
1/2 lb. onions
8 tomatoes
4 oz, rice
4 oz. green peppers
4 qts. chicken broth
4 oz. butter
4 lb. knuckle of veal.
1 doz. pieces okra
Make broth of chicken and veal. Cut ham in small pieces, cut
onions small. Put the butter in a sauce pan on fire and when very hot
add onion and fry light yellow, add ham, fry together, then add green
pepper, tomatoes, chicken and veal broth. If to serve jellied, cook okra
in soup before straining.
MRS. N. C. FONDA.
FRENCH ONION SOUP
1 qt. white stock
butter
(chicken or veal)
1 tb. Parmesan cheese.
4 or 6 onions, medium size
Fry onions sliced thin, in butter, until golden brown; add them to
3


FISH
OYSTER CHOPS
1 pt. oysters, drained and 5 heaping tb. cracker crumbs
chopped
12 tb. butter
Yolk of 1 egg
Salt and pepper.
Roll soft in croquette shape; dip in cracker crumbs and fry in hot
lard.
MRS. N. C. FONDA.
OYSTER CUTLETS
1 pt. oysters
2 tb. flour
Milk
Salt, pepper, paprika and
1 tb. butter
onion juice
Yolks of 2 eggs.
Chop oysters and bring to the boiling point. Drain, measure
liquor and add sufficient milk to make 12 pint. Return to fire and add
butter, flour, to make thick paste. Add chopped oysters and cook one
minute. Add seasoning, remove from fire and add egg yolks; then
heat a second time; do it quickly or it will curdle. Cool mixture, form
into cutlets, roll in egg and crumbs and fry in hot fat.
MRS. N. C. FONDA.
OYSTERS IN SCALLOP SHELLS
12 large oysters
salt, pepper
3 tb. thick cream sauce
bread crumbs
lemon juice
britter.
Drain oysters; bring liquor to boil and blanch oysters. Cut them
in half; strain liquor in white sauce and boil until reduced, then add
lemon juice, salt and pepper. Brush the inside of 8 or 9 scallop shells
with butter, coat them with bread crumbs; distribute oysters equally
and add prepared sauce; cover lightly with bread crumbs and bake in
quick oven. Serve at once.
MRS. C. B. ALLEN,
RUSSIAN PATTIES
1 pt. oysters
1/2 tb. vinegar
3 tb. butter
3/4 tb. lemon juice
41/2 tb. flour
Yolks 2 eggs
1/2 c. chicken stock
1 tb. horseradish
1/2 c. cream
2 tb. capers.
Salt and pepper
Parboil oysters, drain and reserve liquor; there should be 1/2 cup.
Make sauce of butter, flour, stock, oyster liquor and cream; add to
yolks of eggs, return to double boiler, add seasoning and oysters. Heat
and fill patty shells.
MRS. W. L. COURSEN.
SALT MACKEREL
Soak mackerel 48 hours, changing water once. Then put in pan
7


and garnish the bottom of each with either chopped parsley, truffles,
mushrooms or green peas. Place in a baking pan filled with hot water;
cover with oiled paper and bake in a moderate oven 34 of an hour, or
less, until firm in the centre. Serve with cream, lobster or shrimp sauce.
MRS. N. C. FONDA.
FILET OF SOLE WITH SHRIMP AND OYSTER SAUCE
3 or 4 filets
Butter
Shrimp
Salt and pepper
Oysters
White sauce
Butter baking dish from which it can be served ; lay in 1 filet, put
small amount butter on top, and salt and pepper; put another filet on
top of first one with butter and seasoning and so on until filets have
been used up; bake 15 minutes in hot oven.
SAUCE:
Make white sauce, put in a few shrimp which have been boiled
and carefully shelled; a few small oysters, drain thoroughly and heat
slightly before adding to sauce. Pour sauce over filets and serve
immediately.
MRS. G. A. LUDIN.
SOLE NORMANDE
Sole
1 glass white wine
Mushrooms
White sauce
12-18 muscles
2 egg yolks.
Butter, pepper and salt
Videz, enlevez la peau du dos, essuyez, mettez dans un plat qui
aille au feu avec un bon morceau de beurre, sel, poivre; rangez autour,
des têtes, de champignons et douze à dix-huit moules que vous faites
ouvrir en les passant dans une eau bouillante et séparez de leurs
coquilles ; mouillez avec une partie de l'eau des moules et une verre de
vin blanc; lorsque la réduction est à point, couvrez le tout d'une sauce
blonde que vous liez avec deux jaunes d'oeufs et finissez de cuire.
Mme. A. BERTHIER.
4 eggs
SALMON LOAF
1 can salmon
5 tb. melted butter
1/2 c. bread crumbs.
Salt and pepper to taste
Shred salmon and mix with butter which has been beaten light.
Beat eggs and mix with bread crumbs. Combine mixtures and put in
buttered mould and steam one hour. Serve with the following sauce:
SAUCE:
1 c. milk
Oil from salmon
1 t. cornstarch
1 tb. butter
Pinch of cayenne.
Let milk, oil and butter come to a boil and then add cornstarch.
Beat egg lightly and then add to first mixture with pinch of cayenné
and a little lemon juice.
MRS. PORTER R. LEE.
1 egg


Place on top of chops, basting often. If chops do not cook fast enough,
take apples off and place around chops. Baste often.
MRS. N. C. FONDA.
MOCK DUCK
2 pork tenderloins
Small piece salt pork
Poultry dressing
Little cream.
Cut pork down the side, not through, and fill the slit with poultry
dressing. Fold together, wind with string or sew. Place in pan on top
of small piece of salt pork and bake 34 to 1 hour. Make brown gravy
and add a little sour or sweet cream. Beef may be used in place of
pork.
Mrs. C. B. ALLEN.
HAASEN PFEFFER (Stewed Rabbit)
1 pair rabbits
1 tb. butter (heaping)
Vinegar
1 tb. drippings
Bay leaves
Flour
Pepper
1 honey cake.
Cloves
Skin and clean rabbits; cut in pieces and wash thoroughly. Salt
and put in earthen pot and cover with vinegar; add bay leaves, pepper
and cloves; cover and let stand over night. Melt butter and drippings;
drain rabbits, sprinkle with flour and brown on all sides. Then add a
little of the vinegar in which one honey cake has been soaked, cover
and boil slowly one hour.
MRS. C. OTTEN.
RABBITS SOUTHERN STYLE
1 pr. rabbits
10 onions
5 tb. ficur
4 tb. dripping
Salt, pepper
Have rabbits skinned at butchers, let stand 1 hour in cold water
to which 1 cup salt has been added. Dry, cut in sections and place in
deep bread pan, put 2 tablespoons dripping in pan on stove to heat, put
layer of rabbit in pan with seasoning, cover with sliced onion. Sprinkle
flour over onion, add small pieces of drippings and so on until rabbit
is all used. Have a layer of onions with good sprinkling of flour on
top. Pour 2 cups cold water in pan and cook in slow oven for 2 hours.
Baste and add more water if necessary.
MRS. E. P. CUNNINGHAM.
CANARD AUX OLIVES
Duck
Flour
Olives
Herbs
Butter and bacon
Pepper and salt
Stock or water
Wine.
Faites revenir votre canard dans la casserole avec du beurre et du
lard coupé en dés; lorsque le canard a une belle couleur, retirez-le ;
faites un roux leger, avec un peu de farine, mouillez de bouillon ou
d'eau, sel, poivre, bouquet garni. Lorsque votre canard est environ
à moitié cuit, mettez vos olives, des rondes de préférence, et sans les
13


golden brown; remove to hot dish. Add a little more butter to pan,
make a brown roux with 1 tablespoon flour and thin down with sour
cream; season with salt and pepper. Pour sauce around the escaloppes
and garnish with slices of lemon. Very fine and a quick dish when you
come home from a club meeting.
Mrs. C. B. ALLEN.
VEAL BIRDS
1 veal cutlet
1 onion
1/2 lb. salt pork
1 lemon.
Have cutlet cut thin and cut off all skin and bone and cut in pieces
about 2 inches by 5 inches. Chop 12 of the salt pork, also meat trim-
mings of cutlet in meat grinder and add to a fine bread dressing seasoned
with onion and lemon juice. Spread pieces of veal with a thin layer of
dressing. Roll and tie with string. Roll in egg and cracker meal and
fry in butter and the grease from the remainder of the salt pork or any
frying grease.
MRS. W. S. BEERS.
SAUSAGE MEAT
6 lbs. fresh pork, fat and lean, 14 oz. black pepper
ground
1/4 oz. sage
2 oz. salt
1 tb. sugar.
Mix well together with the hand, and pack in pan. Cut in slices
to fry.
MRS. E. S. Lott.
LAMB KIDNEYS
1 doz. fresh lamb's kidneys 1 tb. butter
3 tb. Worcestershire sauce
Cracker dust or crumbs.
1 t. dry mustard
Skin kidneys and cut half open; take out white center. Soak a
while. Drain, wipe dry; mix well Worcestershire sauce and mustard,
cover kidneys with it, roll in cracker dust or crumbs and broil about 10
minutes; add butter to remaining sauce; heat thoroughly and serve
around kidneys.
MRS. N. C. FONDA.
MEAT LOAF
11/2 lb. chopped beef
Salt and pepper
1 lb. veal
Paprika
1/2 lb. chopped pork
Grated juice 1 large onion
1/2 loaf bread (small)
Bacon drippings
1 can tomatoes (small)
5 cents worth soup vegetables,
1 egg, beaten
cut fine.
Moisten meat and bread with the juice of the tomatoes, add egg,
seasonings and onion juice and pack in bread pan. Spread on top a
thick coating of bacon drippings, the thick part of the tomatoes and the
soup vegetables. Put pan containing meat in a pan of hot water, cook
1/2 hours. Take out loaf and brown in roasting pan with the vege-
tables, basting often. Make a brown gravy of the mixture left in pan,
strain and serve.
MRS. N. C. FONDA.
15


BLANQUETTE OF VEAL
11/2 lb. veal
Parsley, bay leaf
1 carrot
2. tb. flour
1 tb. butter
1 t. lemon juice
1 egg yolk
Mushrooms or chopped
2 tb. cream
truffles if desired.
1 onion
Cut veal into square pieces and brown in saucepan with lard. Add
enough water to cover, salt, pepper, onion, carrot, parsley and bay leaf
and let simmer 2 hours. Put in another pan butter and flour, moisten
with a little juice from the veal and let simmer. Add to the sauce the
egg yolk, lemon juice and cream. Add to the meat. Mushrooms or
chopped truffles may be added.
MRS. N. C. FONDA.
PRESSED MEAT (MRS. FULTON)
1 lb. lean beef (chuck)
1 c. of the stock
1 lb. veal
3 tb. bread crumbs.
1 lb. pork (shoulder)
Cut meat in pieces and boil until very tender. Shred and add stock
and bread crumbs. Mix well and pack in bread pan. Slice when cold.
Can also be sliced thick, dipped in crumbs and fried.
MRS, E. H. CODDING.
CHOP SUEY (MRS. FULTON)
1 lb. pork shoulder
Flour
1 lb. veal from leg (or cutlet) 1 t. salt (scant)
1 tb. butter
1 can mushrooms (may be left
1 large onion, sliced
out)
Plain boiled rice
2 c. celery, cut fine.
Cut meat in small pieces and fry with onion in butter until brown;
add flour, stirring in well. Cover with hot water and simmer quite a
while; add salt. Ten minutes before serving, add mushrooms and
celery. Serve with rice.
MRS. E. H. CODDING,
AMERICAN CHOP SUEY (6 portions)
6 large onions
Salt
Butter
Pepper
· lb. round steak, ground
1 package spaghetti.
1 can tomatoes
Smother onions in butter, add steak, tomatoes, salt and pepper and
iet simmer for 10 or 15 minutes. Have ready spaghetti cooked in
salted water and drained. Mix alltogether, and serve hot.
MRS. C. B. ALLEN.
SWEETBREADS AND FRESH MUSHROOMS (chafing dish)
(MRS. BELL)
1 pair sweetbreads
Mushrooms
2 tb. hot butter
Soak sweetbreads in cold water; cover with boiling water, salted,
16


and let boil three minutes, then simmer 20 minutes. Cool and cut in
Small cubes. Sauté in butter with sufficient mushroom caps, peeled and
broken in pieces, to make, with the sweetbreads, 27/2 cups.
SAUCE/Make in blazer:
14 c. flour (tb.)
1 tb. lemon juice
14 c. butter
2 egg yolks, beaten, diluted
1/2 c. cream
with:
1/2 t. salt
74 c. sherry, if desired.
1% t. pepper
Make sauce of first 5 ingredients and add mushrooms and sweet-
breads, then lemon juice, beaten eggs and sherry. Serve in patty shells
or Sunshine Golden Flakes.
MRS. J. H. BURGER.
LEFT-OVER MEATS
CHICKEN HOLLANDAISE (MRS. BELL)
3 tb. butter
1/8 t. paprika
1 t. onion, chopped fine
1/2 c. chopped celery
2 tb. flour
1/2 c. cooked chicken (cut in
11/2 c. chicken stock
cubes)
1/2 tb. lemon juice
2 tb. pimentoes, cut fine
34 t. salt
2 egg yolks, beaten.
Cook onion in butter until yellow; add flour and chicken broth
gradually. Stir until mixture thickens, then add lemon juice, salt,
paprika, celery, chicken and pimentoes. When boiling add egg yolks
and cook one minute. Serve on buttered graham toast.
Mrs. J. H. BURGER.
CHICKEN TIMBALES
2 tb. butter
12 tb. chopped parsley
14 c. stale bread crumbs
23 c. milk
Salt
1 c. chopped cooked chicken Pepper.
Melt butter, add crumbs and milk and cook 5 minutes, stirring
constantly. Add chicken, parsley and eggs slightly beaten. Season with
salt and pepper. Turn into buttered, individual moulds, filling 34 full.
Set moulds into pan of hot water, cover with buttered paper and bake
20 minutes. Serve with Bechamel Sauce. MRS. W. R. COURSEN.
2 eggs
LAMB A LA CREOLE
1 green pepper, chopped fine 1 c. strained tomato
1/2 small onion, chopped
Salt and pepper
2 tb. butter
2 c. cold lamb, cut in small
4 tb. flour
pieces.
Cook pepper and onion in butter for five minutes; stir in flour. Add
tomato and cook until mixture is smooth; season; turn in meat.
Mrs. A. Cady.
17


VEGETABLES
FRIED SAVORY POTATOES
Slice boiled potatoes and fry each slice a delicate bown in a larded
sauté pan. When all are ready and seasoned with salt and pepper,
sprinkle over the panful grated American cheese or Parmesan cheese.
Let stand over the fire long enough to melt the cheese. Serve at once.
French fried can be served the same way.
MRS. N. C. FONDA.
1 egg
POTATO PUFFS
1 c. cold mashed potatoes
1 tb. baking powder, heaping
1 c. sweet milk
2 c. flour
Salt to taste.
Add milk to potatoes, tien well beaten egg, salt and flour and
baking powder sifted together. Mix well. Drop small spoonfuls in
hot lard as you would cook crullers; do not make puffs too large. Fine
served with cold meat.
MRS. C. B. ALLEN.
3 eggs
POTATO. CAKE
1/2 doz. potatoes, medium size 1 t. salt
1 tb. flour, heaping
Peel and grate the potatoes. Stir in the yolks of the eggs and flour
and salt. Beat the whites very stiff and fold in just before baking.
Fry on griddle in very hot lard and butter in small cakes. Serve very
hot with meat or with stewed fruit.
Miss HENRIETTE BRANDES.
SWEET POTATO AND APPLE
Fry apples; candy in sugar and butter. Brown sweet potatoes in
butter alternate in baking dish with butter and sugar on potatoes. Bake
and serve hot.
Miss GLENN CODDING.
2 eggs
CORN PUDDING
4 large ears of corn
1 c. milk
Salt and pepper to taste
1 tb. flour
1 t. sugar.
Cut corn from cob. Mix flour and milk. Stir together. Pour
pan,
dot with butter and bake 20 minutes. MRS. A. G. NEWMARK.
in
1
CORN ON TOAST (MRS. BELL)
1/2 tb. butter
1 pt. cream
14 tb. chopped onion
Salt
1/2 c. corn
Paprika
Cook onion in butter two minutes. Add corn, cream and spices and
simmer five minutes. Pour on toast.
MRS. J. H. BURGER.
CORN FRITTERS:
1 t. baking powder
1/2 can corn
"19


1 egg
14 c. milk.
13 c. flour
Drop from spoon into frying pan of hot lard. Fresh corn may
be used.
MRS. P. W. MACKENZIE.
4 eggs
SWEET GREEN CORN PUDDING
20 ears com, medium size 1/2 c. sugar
11/2 pt. milk
1 c. flour
1 t. salt.
Scrape and grate corn from cobs and add remaining ingredients.
Bake about three hours slowly; after baking about half hour, stir to
prevent corn settling.
MRS. T. W. GREENSLITT.
1 egg
1 tb. melted butter
Salt
CORN FRITTERS
34 c. corn
4 tb. flour mixed with little
milk.
MRS. M. J. VAN TASSELL.
MOCK OYSTERS
1/2 can corn
12 t. baking powder
1/2 c. milk
1 c. flour
Salt, pepper.
Drop from teaspoon on a hot buttered griddle. Mrs. C. B. Allen.
1 egg
SPANISH RICE
1 c. rice
1 can tomato
1 onion
1 tb. green pepper.
Mince onion and green pepper. Put rice, tomato, onion and green
pepper in a baking dish. Cover with slices of bacon and bake in oven.
MRS. C. B. GRIMES.
RED CABBAGE
1 head red cabbage (medium 13 c. vinegar
size)
1/3 c. sugar
1 large apple
1 tb. butter.
Slice cabbage fine as for cold slaw; put on the fire in a large pot of
boiling water, salted, and let boil 142 to 2 hours. When it is almost
done, remove with a ladle all the water not necessary to keep the cab-
bage moist. Add apple cut into 8 or 10 pieces, vinegar, sugar and butter.
Boil all together until the apple has become incorporated in the sauce.
Miss H. BRANDES.
LENTILS (6 portions)
2 c. lentils
1 onion, medium size
1 t. salt (small)
112 tb. bacon fat.
Soak lentils for 2 or 3 hours. Put on fire with fresh cold water
and let come to a boil slowly. Drain in a colander and return quickly
20


to the pot with fresh boiling water and salt; simmer until tender, 11/2
to 2 hours. Chop onion and cook in bacon fat until thoroughly done,
taking care that it does not get too brown. When the lentils are done,
pour off all but enough water to keep them moist; add the cooked onion,
and pepper and salt to taste. 2 or 3 slices of bacon cut into dice and
fried may also be added. Lentils should be whole, no skins broken.
Miss HENRIETTE BRANDES.
or
OKRA A LA CREOLE
1 doz. large okra
12 green pepper
1/2 c. tomatoes
3 large
2 onions, sliced
tomatoes, sliced
1 tb. butter.
Melt butter, add onion and let brown; then add okra sliced and
green pepper cut in small pieces; let simmer about 20 minutes. Then
add tomatoes and cook together for about 10 minutes. Served with
rice makes a delicious vegetable.
MRS. O. HUNSDON.
ONIONS AU GRATIN
Cut onions, preferably Bermuda, in thick slices, parboiling in
salted water. Arrange in buttered dish with plenty of bread crumbs, salt
pepper and bits of butter, with top layer of crumbs. Mix a generous
quantity of grated cheese (Parmesan and dairy make a good combina-
tion). Do not spread the cheese over the bread crumbs, as the cheese
will become too hard.
MRS. A. Cady.
SPINACH CROQUETTES
Boil 1 quart spinach, chop fine; press through a purée sieve and
mix with :
1 tb. butter
1 tb. grated cheese.
1 tb. flour
When cool enough make into croquettes, roll in bread crumbs ;
then in beaten egg, then again in bread crumbs. Fry in deep lard;
cirain on soft paper placed on hot plate.
MRS. E. C. MERRILL.
HARVARD BEETS
1 doz. small beets
1/2 tb. cornstarch
1/2 c. sugar
1/2 c. vinegar.
Cook beets; remove skins and cut in fancy shapes. Cook sugar,
cornstarch and vinegar together five minutes; pour on beets and let
stand one hour. Just before serving add 2 tablespoons butter.
MRS. J. H. BURGER.
Mushrooms
Bread crumbs
Melted butter
Onion juice
STUFFED MUSHROOMS
Worcestershire sauce
Salt, paprika
Chopped parsley
Green peppers if desired.
21


FRENCH DRESSING WITH GARLIC
Make French dressing with one part vinegar and lemon juice, salt,
pepper and paprika to taste.
1 yolk of hard boiled egg
Small slice dry bread
Mustard
Garlic.
Rub egg yolk with mustard; rub bread with garlic. Now add
gradually the French dressing, mixing well with a silver fork; when
thoroughly mixed put through a sieve, and bottle. Always shake well
before using. Should be like an emulsion.
MRS. N. C. FONDA.
CREAMY FRENCH DRESSING
Sift into a small bowl 1/2 teaspoon of salt, 14 teaspoon of paprika,
a few grains of cayenne, add 2 tablespoons of lemon juice, 14 cup of
olive oil. Beat until slightly thickened then fold in 3 tablespoons of
heavy cream, continue beating until creamy. Use at once.
MRS. N. C. FONDA.
CHIFFONADE DRESSING
2 tb. chopped parsley
14 t. paprika
2 tb. chopped pimento
5 tb. olive oil
1 t. chopped onion or shallot
1/2 t. black pepper
2 hard boiled eggs, chopped 1 t. salt
t. capers
2 tb. vinegar.
Put in glass jar; chill and shake thoroughly. Mrs. RALPH MABIE.
CABBAGE SALAD DRESSING
1 c. boiling vinegar
1 t. mustard
2 4. saii.
1/2 c. sugar
1 egg, beaten
MRS. A. CADY,
---
1 egg
SOUR CREAM DRESSING
1/2 pt. sour cream
1 t. salt
14 t. paprika
3 tb. vinegar, scant
1 t. mustard.
scant
Beat cream and egg together until it is like the filling for a char-
lotte russe. Mix remaining ingredients and add to the cream, beating
briskly as you put it in.
MRS. N. C. FONDA.
1 t. sugar,
1 tb.
LOTTIE'S PEANUT CREAM
2 tb. peanut butter
sugar
1 tb. mustard
Salt and pepper.
Mix well into this 2 tablespoons thick cream and 1 tablespoon
chopped olives. Thin with vinegar and pour over lettuce or celery.
MRS. ALICE P. HUDSON.
30


GRAHAM BREAD
12 yeast cake dissolved in 1 pt. 1/2 c. Porto Rico molasses
lukewarm water
2 tb. drippings
1 t. salt
Graham flour.
White flour
Add to dissolved yeast, the salt, and as much white flour as will
make a good batter. Beat hard and set to rise over night. In the morn-
ing add molasses and drippings, melted in the pan in which it is to be
cooked, and as much graham flour as can be beaten in with the spoon.
Put in double sized bread pan and let rise until it fills the pan; bake one
hour in a moderate oven.
MRS. W. W. FERGUSON.
SWISS ROLLS (MRS. DUDLEY T. LARRIMORE)
2 c. milk
4 tb. butter
6 c. sifted flour.
1 cake yeast
2 tb. sugar
Scald the milk with butter and sugar; when lukewarm add yeast
dissolved in a little slightly warmed water. With this blend thoroughly
the sifted flour. Set in a moderately warm place to rise twice its bulk.
When light turn out on a floured board and roll 1/2 inch thick. Spread
with soft butter and roll like jelly roll. Cut in slices an inch thick, let
rise and bake 20 minutes. If mixed about 1 p. m. will be ready by 6
o'clock. Do not have oven too hot and do not crowd into the pan.
MRS. E. C. CODDING.
SWEDISH ROLLS
Bread dough
1/4 c. raisins or currants
2 tb.
sugar
2 tb. chopped citron.
14 t. cinnamon
Roll bread dough 14 inch thick. Sprinkle with sugar, cinnamon,
raisins and citron; roll like jelly roll; cut in 34 inch pieces. Set to rise,
flat side down. Bake; glaze with white of egg and 1/2 tablespoon water.
MRS. J. H. BURGER.
BUND KUCHEN
1/2 c. butter (large)
1 c. raisins and citron
1 t. lemon extract
1/2 c. almonds, blanched and
72 pt. milk
chop:ell
1 yeast cake
Flour.
1/2 t. salt
Make a soft batter of the yeast, milk slightly warmed, and let it
rise until light. Cream the sugar and butter, add beaten eggs, salt and
lemon extract. Add this mixture to the batter when it is light. Stir
in the raisins and citron (dredged with flour) and enough flour to make
a batter that will drop from a spoon. Use a twisted cake mould, with
a tube in the centre. Butter well and sprinkle with almonds." Turn in
the batter and let it rise until double in size.** Bake in an oven not too
hot 12 to 34 of an hour.
Miss HENRIETTE BRANDES.
6 tb. sugar
3 eggs
34


4 tb. sugar
1 egg
Flour
COFFEE CAKE
1/2 cake yeast
12 t. salt
1 c. milk, or milk and water
12 c. melted butter
Dissolve the yeast with the milk slightly warmed. Add salt and
flour enough to make a soft batter. Add the beaten egg, sugar and
melted butter, beating all the time. Keep on beating while adding flour
by tablespoonful until the dough is too stiff to beat any longer but still
too soft to handle. Put it to rise over night in a warm place.
For Butter Kuchen-Roll out in the morning 14 to 1/2 inch in
thickness, and place on flat tins to rise again until very light. Then
dot with bits of butter, sprinkle generously with sugar and cinnamon and
bake in a quick oven.
For Schnecken-Roll out the dough in the morning to 14 inch in
thickness. Cut into strips 1 inch wide and about 10 inches long. Dot
with butter, sprinkle with sugar and cinnamon; roll into a spiral. Let
rise until very light and bake in a quick oven.
Miss HENRIETTE BRANDES.
QUICK BROWN BREAD
1 c. graham flour
2 c. yellow meal
1/2 scant c. molasses
1 c. sour milk
1 t. soda
12 t. salt.
Bake in covered, buttered baking powder box one hour and a
quarter. Let stand a few minutes before taking out of tin after it is
done.
Mrs. J. H. BURGER.
BAKED BROWN BREAD
2 c. sour milk
1 c. flour
2 t. soda, dissolved in milk 3 c. graham flour
1 c. molasses or part sugar
1 c. raisins roll in the c. flour.
Bake about an hour.
* MRS. W. H. DoReMUS.
STEAMED BROWN BREAD
1 c. rye meal
1 t. salt
1 c. granulated corn meal
34 c. molasses
1 c. graham flour
2 c. sour milk or
34 tb. soda
134 c. sweet milk or water.
Mix and sift dry ingredients, add molasses and milk; stir until well
mixed. Turn into a well buttered mould and steam 312 hours. The
cover should be buttered before being placed on the mould, and tied
down with a string, otherwise the bread in rising might force it off.
Mould should never be filled more than 23 full. A melon mould or
pound baking powder boxes (5) make the most attractive shaped loaves,
but a 5 pound lard pail answers the purpose. Place mould on trivet ini
kettle of boiling water to cover 12 way up around mould. Cover closely,
adding as needed more boiling water.
MRS. J. H. BURGER.
35


1 egg
NUT BREAD (2 large loaves)
1 lb. dates
1 pinch salt
1 c. chopped nuts
1 c. white flour
1 tb. molasses
1 t. baking powder
2 c. sour or butter-milk
3 c. graham flour
1 t. soda in
1/2 c. brown sugar
1/2 c. boiling water.
Pick the dates apart, dipping in flour to handle; break nuts with
fingers. Put all the dry ingredients into one bowl, mixing well. Into
another, put egg (well beaten), molasses and milk; add this to the
first mixture. Then add soda. Bake one hour in slow oven.
MRS. HUGH GARDNER.
NUT BREAD
34 c. white flour
14 c. molasses
34 c. graham flour
1/2 c. nuts
1 t. baking powder
34 c. milk.
18 t. salt
Bake in moderate oven.
MRS. A. Cady.
NUT BREAD WITH DATES AND RAISINS
2 c. graham flour
1/2 c. raisins, cut fine
1 c. white flour
1/4 c. dates, cut fine
12 t. salt
2 tb. molasses
1 t. baking powder
1 t. soda dissolved in
1 tb. brown sugar
1 tb. hot water
1/2 c. broken walnut meats 11/2 c. sour milk.
Bake in moderate oven about an hour. MRS. JOHN HOLDEN.
NUT BREAD
2 eggs (beaten)
1 c. sugar (scant)
1 t. salt
2 c. milk
3 c. flour
3 t. baking powder.
1 c. chopped nuts
Let stand 20 minutes then bake.
Mrs. J. E. FOSTER.
WINNIPEG LOAF (2 loaves)
4 c. flour
1 t. salt
1 c. sugar
1 c. finely chopped walnuts 3 tb. baking powder (heap-
11/2 c. sweet milk
ing).
Mix like a cake. Šet to rise in tin for 40 minutes. Bake one hour
in moderate oven.
MRS. A. C. BECKWITH.
CINNAMON BREAD
1 tb. butter
3 tb. baking powder (level)
34 c. sugar
Pinch salt
1 egg
1/4 c. milk.
21/2 c. flour
1 egg
36


1 egg
MUFFINS
1 c. milk
2 t. baking powder.
Salt.
1 tb. melted butter
112 c. flour
14 c. sugar
MRS. J. E. FOSTER.
1 egg
CORN MEAL MUFFINS
1/2 c. flour
Pinch salt
12 c. yellow corn meal
2 heaping t. baking powder
1 c. milk
1/2 c. (scant) sugar
1 tb. lard and butter.
Mix and sift dry ingredients together. Add egg, milk and short-
ening; mix well and bake in muffin pan about 12 hour.
MRS. R. R. MABIE.
1 egg
OAT MUFFINS
11/2 c. flour
1/2 c. milk
4 t. baking powder
34 t. salt
1 t. shortening
1 c. cooked oat meal
Mix milk, egg and melted shortening with oatmeal; sift dry in-
gredients and add to mixture. Beat well and bake in greased muffin
pans about 30 minutes.
MRS. F. E. WINTER.
BRAN MUFFINS
2 c. (heaping) bran
1/2 c. molasses
heat together
1 c. flour
1 tb. shortening í until foamy
1/4 t. soda
1 c. sweet or sour milk
14 t. salt
34 c. raisins.
Mix bran, flour, soda, salt and raisins. Add the milk, molasses and
fat. Bake in muffin pans.
MRS. W. W. FERGUSON.
!
1 egg
BLUEBERRY MUFFINS
2 c. flour
4 t. baking powder
1/2 c. sugar
12 t. salt
2 tb. melted butter
1 c. milk (scant)
1 c. blueberries.
Mix dry ingredients together and add wet ingredients; sprinkle a
little flour on blueberries and add to above. Bake in muffin tins quickly
in hot oven.
MRS. W. A. Worth.
39


COCOANUT LOAF CAKE
1/2 c. butter
2 c. flour (scant)
112 c. sugar
2 t. baking powder.
3 eggs (save out the white of one for boiling icing.
1 c. milk (the cocoanut milk if possible).
1 c. grated cocoanut.
MRS. H. E. McCORMICK.
NUT CAKE
1 t. baking powder (heaping)
1/2 c. butter
23 c. milk
1 c. hickory nuts mixed with:
1 c. flour
1/2 c. flour.
MRS. ALICE CADY.
1 c. sugar
2 eggs
NUT CAKE
12 c. butter
1 c. sugar
12 c. milk
134 c. flour
27/2 t. baking powder
Yolks 3 eggs.
Whites 2 eggs
Vanilla
34 c. walnuts
Salt.
Bake 45 minutes.
MRS. J. E. FOSTER.
(Makes good layer cake with nuts left out.–Ed.)
BOSTON FAVORITE CAKE
13 c. butter
1 c. sugar
1/2 c. milk
134 c. flour
14 t. salt.
21/2 t. baking powder
Cream butter; add sugar gradually; egg beaten until light; then
milk, flour and baking powder, and salt.
FROSTING:
1 c. sugar
3 tb. cold water
1 egg white
Pinch cream of tartar.
Put in double boiler. Cook, beating all the time, about six minutes.
Take from fire and add 2 squares chocolate melted and 1 teaspoon
butter.
MRS. BURGER.
2 eggs
SOUR CREAM CAKE
Two eggs broken in measuring cup; fill the cup with sour cream;
add 1/2 teaspoon soda; do not stir. Put this into bowl and 1 scant cup
sugar, pinch of salt, 1/2 cup flour, 1 level teaspoon cream of tartar in
the flour; stir all together; beat until arm gets tired. Can be made into
layer cake, cup cakes or loaf cake.
FROSTING:
Yolks 2 eggs well beaten, two tablespoons water, a little salt,
enough pulverized sugar to make thick enough to spread. 2 teaspoons
butter. May use cocoa or chopped nuts and raisins. Mrs. J. E. FOSTER.
44


FROSTING:
2 c. granulated sugar
1 tb. vinegar
1/2 c. water
3 whites of eggs.
Boil sugar, water and vinegar together until it spins a thread; pour
over beaten egg whites. Beat until of proper consistency to spread.
MRS. E. T. BLAKELY.
2 eggs
DEVIL CAKE
1 c. grated chocolate
1 egg yolk
1 c. brown sugar
1 t. vanilla.
1/2 c. sweet milk
Cook slowly like a custard until thick.
1 c. brown sugar
1/2 c. sweet milk
1/2 c. butter
2 c. flour
1 t. soda.
Cream butter, sugar and yolks of eggs; add milk, sifted flour and
whites of eggs beaten stiff. Beat all together, and then stir in the
custard. Lastly, add soda dissolved in a little warm water. This makes
a large loaf that keeps indefinitely and is worth all the trouble of
making; a more attractive cake is made, however, by baking the batter
in jelly tins and putting it together with the following
FILLING:
1 c. brown sugar
1 tb. vinegar
1 c. water
2 egg whites
1 c. white sugar
1 lb. marshmallows.
Boil the first four ingredients until thick like candy, then stir in the
beaten egg whites and marshmallows. Boil up again and place on the
cake, letting each layer of filling cool before putting the cake on top of
it, or use a collar of stiff white paper to keep the filling from running
out. White sugar may be used throughout this cake if preferred.
MRS. N. RAYMOND.
3 eggs
DEVILS FOOD LAYER CAKE
2 sq. grated unsweetened
chocolate
33 c. fresh buttermilk
11/2 c. medium brown sugar 1 small t. soda
2/3 c. butter
1 t. vanilla
Pinch salt
2 c. flour.
Mix chocolate with sugar and add to creamed butter, then salt,
beaten egg yolks, soda dissolved in the buttermilk, vanilla, flour and
lastly the beaten egg whites.
MRS. J. BUDD.
COCOA CAKE (2 small layers)
1 c. brown sugar
1 c. sour milk
1 tb. butter
1 t. soda dissolved in hot
11/2 c. flour
water.
4 t. cocoa sifted with flour
48


2 c. whole wheat flour (heap 1 t. ginger (rounded)
ing)
1/2 c. sugar.
Stir butter and sugar together, then rub it into flour until fine, add
molasses and yolks of eggs well beaten and lastly add the boiling water
and white of eggs beaten stiff. Make a stiff sheet in biscuit pan.
MRS. P. W. MACKENZIE.
FAIRY GINGERBREAD (MRS. BELL)
1/2 c. sugar
14 t. cinnamon
14 c. melted butter
112 c. flour
1/2 c. molasses
12 c. sour milk
1 t. ginger
1 t. soda.
Cream butter and sugar; add remaining ingredients gradually. Bake
in gem pans,
MRS. BURGER.
1 egg
SOFT GINGER BREAD
1 c. sour cream
1 c. molasses
1 t. ginger
1 t. cinnamon
2 c. flour.
1. t. soda (a little more than
level)
MRS. J. E. FOSTER.
SOFT GINGER BREAD
1 c. sugar
beat
1 t. ginger
1/2 c. lard i together
1/2 t. cinnamon
2 eggs—beat again
2 t. soda
1 c. molasses
3 c. flour.
1 c. boiling water
MRS. R. R. COATS.
th
3 eggs.
CREAM PUFFS
1/2 c. butter
1 c. flour
11/4 c. boiling water
Put butter and water into sa icepan. When it boils add the sifted
flour and beat vigorously. When the mixture cleaves from the sides
of the pan turn into a bowl and beat in the eggs one at a time very
thoroughly. Put the mixture in balls about 2 inches in diameter on a
greased pan about 1 inch from each other. Bake in a moderate oven
about 30 minutes. When cold open at one side and fill.
FILLING:
13 c. flour
7. c. sugar
2 c. .scalded milk
1. t. salt
2 eggs
1 t. vanilla.
11/2 t. butter
Moisten the flour with 74 cup cold milk and add to the hot milk.
Cook 15 minutes in a double boiler, stirring constantly. Beat the sugar,
salt and eggs together. Add to them the hot liquid and butter and
return to the double boiler and cook until the egg thickens. Remove
from fire. Flavor when cool.
MRS. C. H. SUNDERLAND.
53


FILLINGS AND FROSTINGS
CHOCOLATE FILLING
2 squares of chocolate, melted
1/2 c. sugar
34 c. milk
3 t. cornstarch
Piece of butter
Vanilla.
Cook slowly unil thick. Cool and spread. Mrs. W. W. FERGUSON.
*--
COCOA CREAM FILLING
1 c. cream
4 tb. cocoa
1/3 c. powdered sugar
1/2 t. vanilla
Mix cocoa and sugar with a little hot water until blended, add
vanilla and cream and whip until stiff enough to spread.
MRS. BURGER..
MOCHA FILLING (MRS. BEETON)
2 c. sugar
2 t. cocoa
2 tb. soft butter
y or 8 tb. strong coffee.
Beat well.
MRS. N. C. FONDA.
ORANGE AND APPLE FILLING
2 oranges
1 c. sugar
2 apples
Cut up apples and cook in small amount of water till soft, rub
through sieve and add juice, pulp and grated rind of oranges and 1 cup
sugar. Cook 15 minutes, when cool enough, spread. Sift powdered
sugar on top. Makes 2 thick layers.
MRS. W. W. FERGUSON.
APPLE FILLING
Grate apple fine, add to sweetened whipped cream. Put between
layer cake at last minute.
MRS. F. ISENBARTH.
WHITE FROSTING
Put over fire lower part of double boiler with hot water (let it
boil hard). Mix in upper part of boiler the following:
White of 1 egg (not beaten) 3 tb. cold water .
1 c. granulated sugar
Put above mixture over boiling water and beat constantly (Dover
Egg Beater) 4 minutes. Take off stove. If not quite thick enough to
spread, beat one minute more.
MRS. W. M. HARDING.
FROSTING
1 c. sugar
Butter size of an egg
13 c. milk
Boil 5 minutes hard, then beat until creamy. Spread.
MRS. BURGER.
54


1 egg
HICKORY NUT MACAROONS
1 c. nuts
1/2 c. flour
1 c. sugar
Chop nuts fine and mix with sugar and flour. Beat white and yolk
of egg separately and add white last. Give good beating to whole mix-
re. Drop on buttered tins and bake in quick oven.
Leave room to
spread.
MRS. L. L. DRIGGS.
2 eggs
MARGARETS
14 t. baking powder
1 c. sifted brown sugar
14 t. salt
1/2 c. flour
1 c. pecan meats, broken.
Bake in moderate oven.
MRS. J. H. BURGER.
1 c. sugar
2 eggs
BROWNIES
12 c. walnuts (floured)
1 t. vanilla
1/2 c. melted butter (scant)
1/2 c. flour.
2 sq. chocolate, melted
Beat yolks, add sugar, butter, chocolate, vanilla, flour, nuts and
beaten whites. Bake in a well greased pan about 20 minutes, in a
moderate oven. Cut in strips when cold.
MRS. C. F. AMES.
3 eggs
DATE BARS
1 c. sugar
1 c. flour
1 c. nut meats
1 box dates
1 t. baking powder.
1/2 t. salt
Cream sugar and egg yolks, add flour, salt, baking powder and whites
beaten stiff, dates cut in pieces and chopped nuts. Spread thin and bake
in slow oven.
Miss E. HAXBY.
OATMEAL GEMS (Candy)
(MRS. JULIA A. BEDFORD)
1 c. sugar
1 tb. butter (generous)
1/2 c. oat meal.
2 t. vanilla
Drop small amount like hickory nut on buttered pan. Bake quickly.
MRS. W. A. WORTH,
2 eggs
1 lb. sugar
5 egg whites
ALMOND AND CINNAMON X'MAS CAKES
1 good tb. cinnamon (grated
chocolate may be used in-
1 lb. almonds
stead of lemon and cinna-
Grated rind of 1 lemon
mon).
Beat whites of 4 eggs, gradually add sugar. Wash and thoroughly
dry almonds (not blanched). Chop quite fine and add with cinnamon
and lemon to mixture. Make small balls and flatten. Stir 1
64


RAISIN PIE (large) (Good Housekeeping)
2 c. raisins
2 lemons (juice and grated
1/2 c. boiling water
rind)
1 c. sugar
1 orange (juice and grated
4 tb. corn starch
rind.
Cook in double boiler until thick. Filling for 2 crust pie.
MRS. W. K. DoReMUS.
1 egg
SOUR CREAM PIE (Barton)
1 c. sour cream
1 c. sugar
3 tb. flour
1 c. raisins
12 t. cinnamon and cloves.
Mix and bake between two crusts.
MRS. J. H. BURGER.
MOCK CHERRY PIE
1 c. cranberries
12 c. raisins
3/4 c. sugar
1/4 c. water
1/2 tb. flour
1/2 t. vanilla.
Chop raisins and cranberries and mix all together.
MRS. N. C. FONDA.
1 egg
BRAMBLES
1 lemon
1 c. sugar
1 c. chopped raisins
Boil lemon until soft. Take out seed, squeeze juice and chop rind.
Add raisins, sugar, egg and juice of lemon. Make rich pie crust, roll,
cut in rounds, fill with mixture. Fold like turnovers. Bake.
MRS. R. C. EDDY.
1 c. sugar
BANBERRIES
Juice of two lemons
1 c. chopped raisins
2 crackers rolled fine.
Make a crust as for pie. Roll and cut out in small rounds, put a
spoonful mixture inside and double over like turnovers.
Mrs. H. R. PHILLIPS.
1 egg
SWISS APPLE TARTS
1/4 c. chopped almond or other
Pinch of salt
nuts
14 c. milk
Pie crust
Apples, halves or quartered.
Line muffin tins with rich pie crust; lay in apples, sprinkle with
very little sugar; bake until apple is nearly done. Beat egg with pinch
of salt; add milk and nuts; pour over apples, return to oven and bake
until custard is set. This could be baked in a pie plate.
Mrs. C. B. ALLEN.
FRIED APPLE PIES
Make a rich soda biscuit crust. Roll thin and cut in squares. Put
72


DESSERTS
HOT DESSERTS
TAMER'S PUDDING
1 c. water
1 c. chopped raisins
1 c. molasses
1 t. soda
1 c. chopped suet
Little salt
2 c. flour
Spice to suit taste.
Boil two hours. Serve with sauce
MRS. R. C. EDDY.
POOR MAN'S PLUM PUDDING
3 c. flour
1 c. milk
1 c. chopped suet
1 t. saleratus dissolved in the
1/2 c. seeded raisins
milk
1/2 c. currants
1 t. salt
13 c. molasses
1 t. cinnamon
Boil 3 hours.
1/2 t. cloves.
SAUCE:
1 c. sugar
1 tb. flour
13 c. butter
23. c. wine.
1 egg
Beat sugar, butter, egg and flour together; add wine and let come
to a boil.
MRS. E. S. Lott.
CARROT PUDDING
1/2 lb. carrots, grated
1/2 t. cinnamon
1/2 lb. potatoes, grated
12 t. cloves
1/2 lb. chopped suet
114 t. mace
1/2 lb. dark brown sugar
Little nutmeg
122 lb. flour
Salt to season
1/2 lb. raisins
2 t. baking powder dissolved in
1/2 lb. currants
14 c. milk.
14 lb. citron
Mix ingredients in order named and steam three hours. This pud-
ding resembles plum pudding. To be eaten with hard sauce.
MRS. M. W. DURYEE.
VEGETABLE AND FRUIT PUDDING
1 large carrot
14 tb. cloves
1 large apple grated
5 tb. flour
1 large potato
14 lb. citron
1/2 lb. raisins
1/2 c. molasses
1/2 lb. currants
14 lb. suet
1 c. sugar
14 tb. nutmeg
2 tb. cinnamon
Boil 3 hours. Wine sauce.
MRS. H. R. PHILLIPS.
3 eggs.
14


4 eggs
3 eggs
well mixed, pour into mould lined with lady fingers. Put in gelatine
before it is too cool, or it will be lumpy.
MRS. J. H. BURGER.
MAPLE SYRUP PUDDING
1 c. maple syrup.
1 tb. Knox gelatine
1/2 pt. cream.
Pinch salt
Beat yolks, pour slowly over them the scalded syrup; return to fire
and cook until smooth; add gelatine (which has been dissolved in little
water). When beginning to jell fold in beaten whites and then whipped
cream. Serve very cold as it is, or, decorate with whipped cream and
cherries.
MRS. W. S. SHELDON.
DELMONICO PUDDING (8 portions)
2 tb. gelatine
2 t. vanilla
1 c. powdered sugar
Macaroons
crystallized cherries
3 c. milk
1/2 pt. cream.
Dissolve gelatine in milk, stirring constantly until it boils. Have
ready egg yolks mixed with sugar, and pour on to same gradually the
milk containing gelatine, stirring constantly until it again boils. Remove
from fire and when cool add to the stiffly beaten egg whites. Add a
wine glass of white wine or 2 teaspoons vanilla; mix thoroughly with-
out reheating. Brush high cake pan with white of egg; line bottom
of pan with cherries, then pour on some of the custard, next a layer
of macaroons again custard, and repeat until the pan is filled. Put on
ice for a few hours until solid; turn out of mould. Garnish with stiff
whipped cream.
MRS. S. R. PERRY.
ORANGE JELLY
12 pt. orange juice
1 oz. gelatine dissolved in
122 lemon
water
6 oz. sugar
1/2 pt. whipped cream.
Stir sugar into orange and lemon juice until it is dissolved; add
dissolved gelatine and stir until it begins to set. Fold in cream. Serve
with sections of orange as a garnish.
MOCK PLUM PUDDING
1 box Lemon Jello
1/2 c. grape nuts
1/2 lb. raisins
1/2 c. chopped walnuts.
Prepare Jello as directed on box; when slightly cool, add remaining
ingredients and set aside to stiffen. To be made the day before you
want to use it.
Sauce:
1 tb. butter
12 c. milk
1 c. powdered sugar
2 tb. sherry or vanilla.
2 eggs
Cream butter and sugar and egg yolks; add milk, boil in double
boiler until thick. Flavor and when cool add stiffly beaten egg whites.
MRS. O. H. CHELLBORG.
86


well into peaches. Turn into mould and pack in ice and salt for several
hours.
Miss MILDRED GOETCHIUS.
COFFEE PARFAIT (serves 8)
1 c. strong coffee
1 pt. cream.
34 c. powdered sugar
Whip cream, add sugar; whip again and add coffee; turn into
mould, pack in ice and salt for three hours.
Miss MILDRED GOETCHIUS.
Yolks 3 eggs
BISQUE TORTONI (serves 5)
14 lb. macaroon
34 c. sugar
1 pt. cream
1 t. vanilla
1/2 c. water.
Put water into saucepan on range, add eggs and sugar, stir until it
boils; włen cooked whip cream and mix together. Grate macaroons,
sprinkle top and bottom. Freeze 5 hours.
MRS. W. E. Knox.
BISQUE TORTONT (MRS. W. H. SANGER)
34 c. sugar
6 macaroons
34 c. water
1 t. vanilla
eggs
Small bottle Maraschino
1 pt. cream
cherries.
Boil sugar and water till it threads. Pour into beaten yolks of eggs.
Let it cool, add vanilla, whites of eggs (beaten) and the cream, whipped ;
cut cherries fine and dry macaroons in oven. Roll and add to other in-
gredients and place in mould. Cover with chopped ice and salt; let stand
until frozen.
Mrs. P. W. MACKENZIE.
BISQUE TORTONI
6 egg yolks
Macaroons
272 tb. sugar
19/2 pt. cream
3 tb. Madeira or sherry
6 tb. powdered sugar
11/2 tb. vanilla.
Put egg yolks in double boiler with granulated sugar and wine and
cook until thick; then set in pan of ice water until cool. Add crea:n,
whipped, with powdered sugar and vanilla. Let stand about 10 minutes,
put in paper ramekins and sprinkle crushed macaroons on top. Pack
in freezer for 3 or 4 hours.
MRS, O. G. HUNSDON.
BISQUE GLACE
1 pt. cream
1/2 t. vanilla
1 c. sugar
2 tb. sherry
3 egg whites
1/2 doz. powdered macaroons.
Whip cream, boil sugar with a little water, add to whites of eggs.
Pack in ice 5 hours.
Mrs. W. S. SHELDON.
89


14 eggs.
TOMATO JUNGLE
(6—8 people)
(16 people)
Piece butter
Large piece butter
2 c. tomatoes
6 c. tomatoes
2 c. dried beef
6 c. dried beef
1 c. grated cheese
5 cups cheese
As many eggs as people.
Put in chafing dish and heat very hot before adding eggs. unbeaten
MRS. C. S. SHUMWAY,
SPAGHETTI CARUSO
3 onions
1 medium can tomatoes
3 tb. oil
Water
1/2 lb. liver
1 pkg. spaghetti
Salt, pepper.
Chop onions fine and fry in olive oil. Chop liver coarsely and add
to onions when nearly cooked. Add tomatoes and an equal quantity of
water, spaghetti, salt and pepper to taste. Cook until right consistency
and spaghetti is tender.
MRS. W. P. TAYLOR.
SWISS SPAGHETTI
Boil the desired amount of spaghetti in salted boiling water and
drain in colander. Meanwhile cut up in small squares several slices of
bacon and fry gently in large frying pan. Cut desired amount of cheese
in thin slices. Turn / the cooked spaghetti in the frying pan, making
sure there is sufficient fat from bacon to fry with a good crust. Then
spread over it 12 the sliced cheese, then the rest of spaghetti and rest
of cheese, pepper and salt on each layer of cheese. Allow to fry slowly
until a firm crisp crust is formed. Place for a few moments in oven
to be sure top cheese is well melted, or partly cover for a few moments.
Turn out on platter with crust and bits of bacon uppermost.
Served with a green salad and French dressing, followed by a
dessert, makes a complete meal.
MRS. W. W. FERGUSON.
CALF'S LIVER BALLS (MRS. W. HYNDMAN)
Liver
Pepper
Boiled rice
Onions
Salt
Egg and crumbs.
Chop any left over cooked calves liver very fine; mix equal parts
cold boiled rice and a little very finely chopped onions; season with salt
and pepper; roll into balls; roll in egg and crumbs and fry in deep fat.
Served with an omelet delicious Sunday breakfast.
MRS. F. H. DRISCOLL.
TONGUE, SWEET AND SOUR
4 calf's tongues
4 tb. flour
2 tb. butter
1/2 c. cold water
1/2 lb. raisins
Lemon
Pepper
1 tb. vinegar
12 gingersnaps.
91


EGG SUSETTE
6 poached eggs
2 egg whites, well beaten
6 large baked potatoes
Salt and pepper
6 tb. chopped ham
Cream and butter to moisten.
2 tb. chopped parsley
Cut a slice from each potato and scoop out the insides and mash.
There should be three cups. To the mashed potatoes, add the ham,
parsley, egg whites, seasoning, cream and butter. Line the potato shells
with the mixture, drop in each cavity a poached egg and cover with
more of the potato mixture. Brown in hot oven. Mrs. J. H. BURGER.
GOLDENROD EGGS
4 large slices buttered toast, 2 c. medium white sauce
cut diagonally
2 hard-cooked eggs.
Arrange the toast on a platter. Keep it hot. Remove tie shells
from the eggs, chop the whites fire and put the yolks into a strainer.
Make medium white sauce, add the chopped whites to the sauce and
pour it over the toast. Then press the yolks through the strainer, over
the white sauce and toast.
Mrs. W. A. WORTH.
EGG TIMBALES
1/2 tb. butter
1/2 t.b flour
14 c. milk
1 egg
3 hard boiled eggs.
Cook until thick; add 1 yolk, cook a few minutes, cool. Beat i
egg white; boil until hard 3 eggs; mash the hard eggs; mix all together,
add salt, mustard, paprika. Oil timbale cups, sprinkle with fine
chopped parsley, shake out all surplus parsley. Fill with mixture not
more than 34 full. Cover with buttered paper; stand in pan of water
and bake until cooked thoroughly or they will fall. Coat with tomato
sauce and serve hot.
MRS. W. P. TAYLOR.
EGGS A LA KING
4 tb. butter
34 t. salt
3 tb. flour
2 c. light cream
2 tb. minced green pepper
1 c. mushrooms
Paprika
8 hard boiled eggs
Nutmeg
Toast.
Melt butter and cook peppers and mushrooms in it till soft; stir
in flour and seasoning and cook till frothy; then add cream gradually,
stirring constantly; gently add hard boiled eggs; set over hot water pan,
let become very hot and serve on buttered toast; or pour into buttered
baking dish, cover with buttered crumbs and brown in quick oven.
MRS. N. C. FONDA.
BAKED EGGS (Mrs. BELL)
3 tb. butter
1/2 t. mustard
3 tb. flour
Pepper
274 c. milk
11/2 t. onion juice
95


MOCK CHICKEN SANDWICHES (24 large)
I c. walnuts
1 large stalk celery
Salad dressing.
Chop 1 cup walnuts, 1 large or two small stalks celery, 6 hard boiled!
eggs chopped fine ; mix with boiled salad dressing, spread between thim
slices of bread.
MRS. W. S. WESER..
6 eggs
SPANISH SANDWICH
I small c. fresh cottage cheese Salt
3 tb. of cream
Paprika
1 t. French mustard
6 chopped skuffed olives.
2 tb. chopped mutmeats
Blend; put between shices of grahar bread cut in triangles.
MRS. G. W. KEAR.
CREAM CHEESE SANDWICHES (50 small)
2 cream cheese, large size
Salt
4 pimentos
chopped Cayenne
15 stuffed olives fine
Paprika
1 c, English walnuts (heaping) Cream enough to spread well
MRS. P. W. MACKENSIE.
SPANISH PASTE FOR SANDWICHES
Chop together:
1 small can Spanish sweet pep-
2 hard boiled eggs
pers
1/4 c. nuts.
14 lb. any mild cheese
Cream together:
1 tb. butter
3 tb. vinegar
11/2 t. salt
Dash of paprika.
Cook, when cold add to first mixture. MRS. M. J. VAN TASSELL..
1 beaten egg
1 tb. sugar
WATER CRESS SANDWICH
Chop fine water cress and onion. Mix with mayonnaise. Spread
between bread. Onion salt may be used instead of onion.
MRS. C. S. SHUMWAY.
CUCUMBER SANDWICHES
Chop two good-sized cucumbers fine, add a little onion juice and
a dash of red pepper, enough mayonnaise dressing to make the right
consistency.
MRS. H. R. PHILLIPS.
MOSAIC SANDWICHES
Use white and brown bread, putting them together with green butter
made by boiling spinach, pressing it through a sieve, draining as dry as
possible and seasoning with finely chopped parsley and capers; making it
perfectly smooth by beating in creamed butter, MRS. H. R. PHILLIPS.
102


PICKLES AND PRESERVES
CUCUMBER PICKLES
Cucumbers (about a peck) Mixed whole spices
1 gal. vinegar
18 red peppers
1/2 pts. white sugar
Horseradish.
Soak cucumbers 36 hours in very strong brine, wash, dry and pack
in jars. To 1 gallon pure cider vinegar add sugar, 100 worth of whole
mixed spices, 18 pods of little long red peppers; bring vinegar to a boil
and fill jars, having the peppers and a small piece of horse radish at
the top of each jar.
Mrs. C. NELSON RAYMOND,
OLIVE OIL PICKLES
24 medium cucumbers
1 tb, whole white mustard
1 qt. vinegar
1 tb. whole black mustard
12 c. olive oil
1 tb. celery seed.
Slice cucumbers thin (do not peel); lay in strong salt water 3 hours,
drain, wash and pack in jar. Mix vinegar, oil and spices and pour over
pickle. Delicious in winter in place of cucumber salad.
MRS. CHARLES OTTEN.
3 lbs. sugar
DILL PICKLES
When you get enough for one jar put them in salt water for 24
hours, then put in a kettle one cup of water and one cup of vinegar,
with some sugar and a quarter of a teaspoon of alum and a few mustard
seeds and let it boil well
. Have your pickles nicely arranged in jars and
pour the liquid over boiling hot. Let stand one or two days. Then pour
the liquid off into a kettle and let boil well. Break up dill and put in
jars on top of pickles, then pour over boiling liquid. Seal.
MRS. FRANK HERMES.
CHUNK PICKLES
7 lbs. cucumbers
3 pts. vinegar
1 oz. celery.
1 oz. cloves
1 oz, cinnamon
1 oz. allspice
4 qts. water
1 pt. salt
Alum size of walnut.
Make a strong brine and soak large green cucumbers whole for 3
clays. (One pint salt, four quarts water.) Then soak in clear water
for 3 days. Wipe dry, cut in chunks and let drain. Stew in vinegar
2 hours to which is added a piece of aium. Then drain and add to above
mixture. Boil juice and spices every morning for 3 days. Pour over
cucumbers while hot.
MRS. W. A. Worth.
MUSTARD PICKLE
2 qts, small whole cucumbers Brine-4 qts water, 1 pt. salt
2 qts. large cucumbers sliced 1 c. mustard seed
2 qts. green tomatoes sliced
74 c. flour
105


1 lb. sugar
2 qts. small button onions
1 tb. turmeric
1 large cauliflower divided
1 c. sugar
4 green peppers cut fine
2 qts. vinegar.
Make a brine of 4 quarts of water and 1 pint salt. Pour over mix-
ture of cucumbers, tomatoes, onions, cauliflower and peppers; let stand
24 hours. Drain and put in preserving kettle, adding mustard seed;
heat just enough to scald and then drain. Mix flour and turmeric with
enough cold vinegar to make smooth paste. Add sugar and enough
vinegar to make 2 quarts in all. Boil this mixture till it thickens
and is smooth, stirring all the time. Add vegetables and cook
until well heated through.
Mrs. J. H. BURGER.
CHOW-CHOW (makes 6 qts.)
1 pt. fine cut white celery
1/2 lb. salt
24 small cucumbers
3 qts. vinegar
1 qt. small peeled white onions
2 large heads oauliflower
1 c. flour
6 green peppers
1/2 lb. English mustard
2 qts. green tomatoes.
12 oz. turmeric
Wash and cut vegetables into inch-sized pieces, taking out the
seeds from the peppers; place the vegetables into a large pan, mix 4
quarts cold water with salt, pour it over the vegetables, and let it stand
over night. Next morning place the vegetables in a kettle with the
brine, set them over the fire, and as soon as they begin to boil remove,
drain off all the water. Put vinegar and sugar over the fire; mix flour,
mustard and turmeric with cold vinegar to a paste, and stir it into the
boiling vinegar; cook and stir 2 minutes from the time it begins to boil.
Pour boiling hot over the vegetables, and when cold put into a stone
jar, or glass jars.
MRS. C. H. SUNDERLAND.
GREEN TOMATO PICKLES (8 pints)
72 peck green tomatoes (8 lb.) 6 dill pickles (medium size)
1 large cabbage, chopped
1 oz. mustard seed
4 green peppers
1 oz, celery seed
2 red peppers
14 c. ground black pepper
14 cup grated horseradish
74 c. dry mustard
3 tb. salt
6 large onions
1/2 t. turmeric.
Vinegar
Mix tomatoes, cabbage, red and green peppers, horseradish and salt
and let stand all night. In the morning, drain and add onions, pickles,
spices and sugar, and cover with vinegar. Cook 20 or 30 minutes.
MRS. J. LECOUNT.
BORDEAUX SAUCE
2 qts. cabbage
34 tb. white mustard seed
1 qt. green tomatoes
1 c. sugar (heaping)
6 onions
1 qt. vinegar
3 red peppers (sweet)
2 tb. salt
2 lbs. sugar
106


soup have them of the same temperature, then beat vigorously as
the tomato is added a little at a time.
A good test. Try your oven by means of a piece of white paper.
When the paper becomes the color of meat pie crust, the oven is
suitable for small pastry. When the paper turns light brown, the
oven is ready for pies, etc. When dark yellow, you can bake bread
or large pound cakes. If the paper is just tinged the oven is suit-
able for meringues and sponge cake.
Brown sugar will stay moist and free from lumps if kept in the
refrigerator.
Seeding raisins. The seeds will readily come from raisins if
boiling water is poured over the raisins and allowed to stand for a
few minutes before draining. The flavor will in no way be affected.
When making apple pie roll a few gratings of cheese into the
crust.
Beef cooked in a fireless cooker should not be salted until done.
MRS. N. C. FONDA.
When opening water glass eggs keep the yolk in the large end.
It is not so apt to break.
MRS. C. B. ALLEN.
Fish balls may be brushed with melted fat and baked 15 minutes
instead of frying.
Pie crust will not be soggy if brushed with the white of an egg
before the fruit is put in.
To whip thin cream, or augment, add the white of an egg.
Salt will curdle new milk; therefore in making gravies, etc., the
salt should not be added until the dish is prepared.
To boil eggs until the white is "set," cover with cold water and
put over the fire until they come to a boil.
For pasting labels, etc., use white of egg; they will not come
loose and will stand dampness and water.
Grate an apple into your horseradish and you will have a fine
relish.
When food sticks to cooking vessel, or becomes scorched, set
it for a few minutes in cold water; if burnt, change immediately to
another kettle, being careful not to disturb the burnt portion.
WONDERFUL HEADACHE LINIMENT
1 pt. spirits camphor.
1 tb. laudanum.
1 tb. ammonia.
Bathe forehead with this.
MRS. HUGH GARDNER.
120


Hot Rolls
1/2 cup
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