| MARY's Chur November 9 2 3 TIMES PUBLISHING COMPANY, WEBSTER, MASS ACH USETTS ST MARY'S CHURCH AID COOK BOOK NOVEMBER 1 9 2 2 SOUTHBRIDGE, MASSACHUSETTS RESPECTFULLY DEDICATED TO OUR BELOVED PASTOR THE REW. DENNIS MULLINS Officers and Executive Board OF ST MARY'S CHURCH AID SOCIETY Honorary President and Treasurer: REV. DENNIS MULLINs Eacecutive President . MRs. Joseph INE. B. DELEHANTy 1st Vice-President . . MRS. WILLIAM. H. McGILPIN 2nd Vice-President . . . . MRS. GEORGE SILK Erecutive Treasurer . . . Mrs. Patrick J. BREEN Secretary . . . . . MRS. JOSEPH. P. POWER Clerk: . . . . . . MRS. CATHERINE HOLDEN Auditors -- . . - MISS MARY MOCABE MRs. WILLIAM FITZPATRICK, MRs. EUGENE DANI Directors in Charge Food Sale MRs. MRs. MRs. MRs. Mrs. MRs. MRs. MRS. Mrs. Mrs. TIMOTHY WIXTED GEORGE SILK MICHAEL TRoy” GEORGE L. TULLY John Collins Jose,PH. P. Power: GEORGE EGAN THOMAS GRIME Joseph INE. B. DELEHANTy PATRick CUDIHy *Suggested Cook Book Mrs. Richard McGUIRK PREFACE The members of St. Mary's Church Aid Society, after careful preparation, take pleasure in offering their cook book to the public. In their endeavor to collect such a variety of carefully tested recipes as shall make the book a help to all, they are indebted to many friends for valuable contributions and suggestions. They are also indebted to the advertisers who have assisted in sharing the expenses of publication and they commend their pages to the careful attention of the readers. - The signature following a recipe does not always indicate that the same is original with the contributor but heartily recommended and endorsed. MRs. WILLIAM. H. McGILPIN, Chairman Food. Nov. 1922. - CONTENTS Breakfast Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Bread and Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19. Pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... 35 Puddings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46. Cookies and Doughnuts. . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 Fish ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Meats . . . . . . * - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 74 Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Salads ... . . . . . . . . . . . . . . . . . . . . . . . . - - - - - - - - - - - - - - - 90 Cold Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 Pickles and Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . 101 Candy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111 Miscellaneous . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116 Menus ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123 8 ST. MARy’s CHURCH AID cook Book VELVET GRIDDLE CAKES 2% cups four 2 beaten egg yolks 1/3 tsp. salt 2 cups milk 4 tsp. baking-powder 1 tosp. melted fat 1% thsp. sugar 2 beaten egg whites Measure, mix and sift the first 4 ingredients; add the milk, egg yolks and fat, and mix thoroughly. Fold in the stiffly beaten whites and cook according to general di- rections. - - SHREDDIED WEHEAT BISCUIT with STRAWBERRIES Prepare berries as for ordinary serving. Warm biscuit in oven before using. Cut or crush oblong cavity in top of biscuit to form basket. Fill the cavity with berries and serve with cream or milk. Sweeten to taste. Peaches, blackberries, raspberries, blueberries, pineapple, bananas, and other fruit, fresh or preserved, can be served with Shredded Wheat Biscuit in the same way. SHREDDED WHEAT OYSTER, MEAT OR VEGETABLE PATTIES Cut oblong cavity in top of biscuit, remove top carefully and all inside shreds, forming a shell. Sprinkle with salt and pepper, put small pieces of butter in bottom, and fill the shell with drained, picked and washed oysters. Season with additional salt and pepper. Replace top of biscuit over oysters, then bits of butter on top. Place in a covered pan and bake in a moderate oven. Pour oyster liquor or cream sauce over it. Shell fish, vegetables, or meats may also be used. 10 ST, MARy’s CHURCH AID Cook Book OAT MEAL BREAD Pour 3 cups of boiling water over 1 cup rolled oats. Add #2 cup of molasses, 1 tablespoon lard, 1 teaspoon salt. When luke warm add 1 yeast cake, dissolved in a littie warm water, then add enough bread flour to make a firm dough, let rise over night. Enough for 2 loaves. Bake 1% hours. Mrs. Roycroft EXCELLENT BROWN BREAD 1 c. sour milk 1% c. molasses 2 c. sweet milk 1 tsp. soda 2 c. Indian meal salt 1 c. flour Put in small greased pail and be sure cover fits tightly and steam 3 hours. Be sure to keep boiling every minute. Mrs. M. F. Maloney. BROWN BREAD 1 c. corn meal 1/2 tsp. salt 1 c. rye meal 14 c. molasses 1/3 c. wheat flour 2 C. buttermilk 2 tsp. soda dis. in milk 1/2 c. raisins Cut in half and steam 3 hours. Mrs. C. L. Carney GERMAN BREAD 4 qts, flour 1% pt. Water 2 C. Sugar 1% lb. butter (put in 1 thisp. salt milk) 1 pt. milk When luke warm put in 1 dissolved yeast cake. Mix soft, let rise over night. In morning, roll 1 in thick and put in round flat cake pans. Raise about 1 hour. When ready for oven take a fork and pick the top of each loaf slightly and spread a little butter, sprinkle with sugar and cinna- mon. Bake 1 hour in hot oven. While raising it must be kept very warm. The above makes 4 loaves. Elizabeth Wald ST, MARy’s CHURCH AID cook Book 11 STEAMED BROWN BREAD 1 c. White flour 1 level tsp. salt 1 c. corn meal flour 1 tsp. baking soda 1 c. graham flour 3 tsp. baking powder 4% c. white sugar 2 c. sour milk */2 c. molasses raisins if wanted Steam 3 hours and put in oven to dry off. Mrs. Renaud OATMEAL BREAD 3. c. rolled oats 1 large handfull salt 6 c. boiling water 1 c. molasses 1 thsp. lard 1 yeast cake Put in flour until stiff with spoon. Pour boiling water over oatmeal and let stand until luke warm. Then add other ingredients. Put in warm place to rise. When light put in pans. Let rise again and then bake 1% hours. Mrs. P. Callahan HEALTH BREAD 1 qt. bran 1% c. N. O. molasses 1 pt. common white flour 1 tsp. soda (dissolved 1 pt, sour milk in molasses) Nuts and raisins may be added when desired. This bread is worth hundreds of dollars in doctor's bills, and will put real big dollars into the pocket of the woman making it for sale; it means health and long life to the one who eats it. Mrs. M. Borgeson, Westville HEALTH BREAD 1 cup milk 1/2 cup warm water 1 thep. sugar 1 level tsp. salt 2 the p. butter 2 level cups bran 1 yeast cake 1 level G. Graham flour Heat the milk and add sugar and butter. When luke- warm, add the yeast, softened in 1/2 cup of warm water, then the salt, bran and flour. Beat well, and let rise till double in bulk. Divide into two loaves, knead and put in pans. Let it rise again and bake in a moderate oven 45 minutes. 14 ST. MARy’s CHURCH AID Cook Book TEA BISCUIT I c. scalded milk 1 yeast cake dissolved in 1 thesp. sugar 1%, c. water 2, thSp. shortening 4 g. bread flour 1% tsp. salt Put the sugar, salt and shortening in a mixing bowl, add scalded milk; when lukewarm add dissolved yeast cake; add 3 cups of fiour slowly, beating to a light batter, let rise to double the bulk; add 1 cup of flour, rise again, shape on moulding board, brush with melted butter, cover and rise till light. Bake in a quick oven for 20 to 25 minutes. Mrs. W. H. McGilpin BAKING POWDER BISCUIT 2 cups flour % c. milk and water in 4 tsp. baking powder equal parts 1 tsp. salt 1 thsp. butter 1 thSp. lard Mix and sift dry ingredients (twice), work in butter with fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to the difference in flour. Toss on a flour board, pat and roll lightly to 1% inch in thick- ness. Shape with a biscuit cutter. Place on buttered pan, and bake in hot oven 12 to 15 minutes. If baked too slow the gas will escape before it has done its work. - Mrs. Charles Simpson DELICIOUS FEATHERY CORNCAKES Sift together 1 cup flour, 1 cup cornmeal, 3 thºsp. sugar, 1 tsp. salt, 1 tsp. cream of tartar. Add 1% tsp. soda to 1 c. sour cream and 2 eggs. Beat all together vigorously and bake in hot oven 20 minutes. Mrs. George Silk strawberry shortcAKE Two scant cups of flour (sifted once), 1 dessertspoonful shortening, 3 tablespoonfuls of sugar, pinch of salt, 2 level teaspoons baking powder, 1 egg, milk enough to wet dough, but not too much. Mrs. Marguerite Ryan ST, MARy’s CHURCH AID Coºk Book 15 NUT BREAD 2 cups flour 1% G. nut meats !/2 e. sugar 1 egg in cup filled with 2 tsp. baking powder milk 1/2 tsp. salt Stir dry mixture together with nuts; butter pan well. Let it stand 2 hour before baking. Bake 34 of an hour. Mrs. Frank J. Powers NUT BREAD 4 e. flour 1 tsp. salt 1% c. sugar 34 c. broken nut meats 4 tsp. baking powder 1% G. milk 1 tsp. soda 1 egg Mix dry ingredients with muts, then add milk and egg. Add 14 cup chopped raisins. C. Holden RYE MUFFINS 1 c. rye flour 1 c. milk 1G. flour 1 egg 14 c. sugar 1 thºp. melted butter 1 tsp. salt 4 tsp. baking powder Mix and sift the dry ingredients; add milk gradually, egg well beaten and melted butter. Bake in hot oven in buttered gem pans 25 minutes. Mrs. Charles Simpson MUFFINS Sift together 2 cups flour, 1/2 tsp. salt, 4 tsp. baking powder and 2 thSp. sugar. Add gradually 1 well beaten egg and 2 thºsp. melted butter. Bake in buttered gem pans in hot oven 25 minutes. Mrs. J. J. Hogan, Sr. GRAHAM OR RYE MUFFINS 1 c. white flour 4 tsp. baking powder % c. graham or rye flour 1 tsp. salt 14 c. sugar 1 egg Cook in gem pans, well greased. Miss Josephine Delehanty St. MARy’s CHURCH AID Cook Book 17 DATE–NUT BREAD 1 c, dates and nuts (to- 1 G. milk gether) 3. c. flour 1 c. sugar 3 tsp. baking powder 1 egg 1 tsp. salt Let rest 25 minutes. Bake in moderate oven about 45 minutes. Mrs. A. G. Shepard EGG MUFFINS 3 thesp. sugar 2 c. flour 2 thºsp. butter 4 tsp. baking powder 1 egg pinch of salt 1 G. milk C. Holden MUFFTNS 2 C. sifted flour 2 thSp. shortening 4 tsp. baking powder 1 egg 1 tsp. salt 1 c. milk 1 tsp. sugar Bake in muffin tins in hot oven. Makes twelve medium size muffins. Mrs. Walter Conners POP-OVERS 2 e. flour 1 tsp. butter 2 c. sweet milk 1 tsp. salt 2 eggs Bake in cups in a quick oven 15 minutes. Serve hot with a sweet Sauce. Mary A. Ryan POPOVERS 1 egg 1. o. flour 1 c. milk 1/3 tsp. salt Sift salt with flour. Beat egg and add to milk; add to dry mixture until smooth and full of air bubbles. Fill well-greased gem pans full. Bake in hot oven about 30 minutes. Miss Josephine Delehanty 18 ST. MARY'S CHURCH AID Cook Book POPOVERS Two cups of flour, sifted twice with 1 tsp. of baking powder, 4% tsp. of salt, 2 cups of milk, 1 egg beaten very light. Beat for 4 minutes and bake in hot, buttered gem pans in a brisk oven. Serve at once. A. S. Kane POPOVERS 1 c. flour 1 c. milk 14 tsp. salt 1 egg Beat together with an egg beater. Bake in a hot oven in gem pans. Mrs. Walter Conners RUSKS 4 c. bread dough 1 tsp. nutmeg 11% c. sugar flour enough to make 2 thºsp. butter soft dough 2 eggs Mix beaten eggs with dough, beat milk, butter, sugar, add to dough. Knead thoroughly. Let rise and make into round balls. Place close together in pan. Let rise until light. Bake 30 minutes. Katherine Ryan 20 ST. MARy’s CHURCH AID cook Book COMBINATION CAKE 1 c. flour 2 tsp. butter, level 1 c. sugar 1% e. milk 1 tsp. baking powder 1 egg Sift flour, sugar and baking powder twice. Melt butter in milk and add egg. Stir into other ingredients. Line pan 9x9, 2 in. high with pie crust rolled thicker than for pies. Fill with Sour Milk Pie Filling made as follows: 2 eggs 2 tsp. minute tapioca 1% c. sour milk pinch of salt 1% c. chopped seeded nutmeg, cinnamon, cloves raisins - to taste 1 c. sugar Beat eggs and add sour milk, beat until smooth. Add other ingredients and stir. Put combination cake on top and bake 45 min. in slow oven. Mrs. W. Thresher SOUR CREAM CAKE 1 c. sour milk with 1% c. flour 1/4 tsp. soda 2 tsp. baking powder 3 egg yolks beaten well Almond and vanilla 1 c. sugar flavoring 2 egg whites beaten stiff Mix egg yolks, sugar, cream, flour, whites of eggs. Make frosting with other white. . C. SPONGE CAKE Take the yolks of 2 eggs well beaten add whites beaten light. 1 c. of sugar and beat together well 1 c. flour, 2 tsp. baking powder, 1 tsp. of lemon extract, 1% c. hot milk. Mrs. Sarah Shattuck COFFEE CAKE 5 G. flour 1 c. sugar 1 c. butter 1 c. raisins 1 c. coffee 1 tsp. soda 1 c. molasses Spice of all kinds Two loaves. Mrs. T. P. Wixted St. MARy’s CHURCH AID Cook Book 23 JELLY ROLL 34 c. sugar pinch salt 3 fresh eggs - 1/4 tsp. baking powder 34 c. flour 1 tsp. vanilla extract Put yolks and whites in separate bowls, beat yolks till light then add sugar, little at a time, salt, baking powder and vanilla. Lastly fold in the beaten whites, put in long flat tin and bake in ſhot oven, 15 minutes; when done turn on damp cloth, spread jelly and roll quickly; sprinkle top with powdered sugar. Mrs. Rose McNally WHITE CAKE 1% c. butter 2 tsp. baking powder 1% c sugar beaten whites of 4 eggs 1/2 c. milk added last - 2 c. four - vanilla or lemon flav. Mrs. M. F. Maloney FRUIT CAKE 1 c. sugar 1 level thisp. salt 2 thSp. lard or butter 1 lb. raisins 2 eggs 1 lb. currants 1 c. molasses 1% lb. citron 2 thSp. cinnamon 1 tsp. soda dissolved in 2 nutmegs grated Water 1 th9p. cloves and allspice flour enough to stiffen Bake in a slow oven. Mrs. John Glover SOUR CREAM COCOA CAKE 2 eggs beaten light 2 heaping thisp. cocoa 1 c. sugar vanilla - little Salt 1% c. pastry flour 1% c. thick sour cream 1/2 tsp. cream tartar in with 2 tsp. soda stirred flour. in until it foams A dessert spoon of cider vinegar may be added last thing before putting in pan. Bake in moderate oven about 35 min. Mrs. T. P. Wixted ST, MARy’s CHURCH AID cook Book 25 COFFEE CAKE Take 1 c. of sugar and 2 thSp. of butter and mix well. Add 1 or 2 eggs well beaten. Dissolve 1 tsp. of soda in 1 cupful of cold coffee and mix with sugar, butter and eggs. Then add 2 c. of flour, with 1 tsp. each of cloves, cinnamon and nutmeg. Last of all put in 1 c. full of raisins. Mix well, and bake slowly. Mrs. James B. Laughnane DARK CAKE WITHOUT EGGS 1 c. sugar 1% c. butter 1 c. sour milk 1 c. raisins seeded and chopped 1 tsp. cloves 1 tsp. nutmeg 1 tsp. cinnamon 1 tsp. soda dissolved in little hot water 2 e. flour Have it quite stiff. Bake in a moderate oven. Catherine Herber MARBLE CHO.COLATE CAKE 2 C. Sugar !/2 c. butter 1 c. milk 3 c. flour 2 eggs 2 tsp. baking powder a few drops lemon extract Into 3 thSp. of this mixture grate 2 squares of -ehocolate and add 1 tsp. of vanilla. cake. Beat well and marble with the Mrs. J. F. Power PORK CAKE 1 lb. fat salt pork put thru meat chopper 2 c. boiling water 2 c. sugar (brown or white) 2 eggs 1 tsp. soda 2 g. molasses 1 tsp. each cloves, cinna- mon, allspice 6 c. flour or flour enough to mix rather stiff 1 lb. raisins (flour fruit) 1 lb. currants */4 lb. citron cut up Mrs. T. P. JoWett 26 St. MARy’s CHURCH AID Cook Book CHO.COLATE FUDGE CAKE 5 level thSp. butter 3% level tsp. baking 1% c. sugar - powder 2 sqs. melted chocolate 3 eggs 1 tsp. vanilla - 1% c. sifted pastry flour % e. milk Cream butter, add sugar and chocolate, then unbeaten eggs and vanilla, beat together until very smooth. Sift baking powder with 1/2 c. of the flour and add to other ingredients, then add remaining flour alternately with milk. Make mixture stiff enough to drop from spoon. Bake in loaf or layers. FrostING 1 c. sugar pinch of salt 1/4 c. milk or cream large piece of butter 1 square chocolate 1 tsp. vanilla Boil all together until a soft ball is formed, beat until thick enough to spread. - Sally Mallahy WELVET SPONGE CAKE 2 eggs beaten lightly and 1 tsp. cream tartar foamy 1/2 tsp. soda 1 c. sugar 1/2 c. boiling water stir- 1 c. flour - red in slowly - Beat all thoroughly ; add flavoring to taste; bake in good OWerl. Miss N. F. Ryan FRUIT CAKE 6 c. of flour 1 lb. citron 3 c. sugar - 3 tsp. cassia 2 C. milk 3 tsp. cloves 1. o. butter 2 tsp. mace 1% c. molasses 1 tsp. soda 4. g. currants 2 nutmegs 2 c. raisins yolks of 3 eggs. Use white for frosting. Makes 3 loaves. Mrs. J. Coggans St. MARy’s CHURCH AID cook Book 27 CHO.COLATE CAKE 1 c. sugar 1 level tsp. baking soda butter size of egg 1 level tsp. baking pºwdr. 1 egg 1 large thSp. cocoa dis- 1 c. sour milk solved in boiling water. 2 G. four add cocoa last Mrs. Nellie Houde FEATHER CAKE One c. sugar, 2 eggs and pinch of salt. Beat these together thoroughly with the egg beater; then add 1 c. four and 1 tsp. baking powder, and lastly 1/3 c. heated milk and flavoring. Beat thoroughly again and bake. This is very good, when orange is used for flavoring and frosting. Anna M. Laughnane. CREAM SPONGE CAKE 4 eggs flour to fill cup 3 thºsp. of water 1% tsp. baking powder 1 c. of sugar A tsp. salt 11% thisp. of cornstarch 1 tsp. vanilla Separate yolks and whites. Add water to yolks and beat till thick and lemon color. Add sugar gradually, beat 2 min. Put cornstarch in measuring cup fill with flour, add baking powder and salt. Sift and add to first mixture. When thoroughly mixed add stiff beaten whites and fla- voring. Bake 45 min. between 300 and 350 degrees. - Anna M. Laughnane LIGHT FRUIT CAKE 2 C. sugar little salt 1 tea c. butter 1 large c, raisins 3 eggs 2 oz. Orange peel 3 G. four tsp. vanilla 2 tsp. baking powder Cream butter and sugar, add yolks eggs, flour, baking powder, raisins and orange peel, whites of eggs well beaten last. - Mrs. O'Donnell FOR SUCCESSFUL HOME BAKING the right choice of baking powder is essential—a bak- ing powder that, in addition to raising the dough in just the proper manner, adds nutritive value to the food. When you use RU/WFORD “The Wholesome” BAKING FOWDER everything you bake will be more wholesome, more delicate in texture, more delicious in taste than ever before. RUMFORD always produces the same per- feet results at a reasonable cost. RUMFORD restores to fine wheat flour the nutri- tious and health-giving properties removed in the process of bolting. RUMFORD makes bake days an unqualified delight to thousands of successful, happy housewives, because RUMFORD results in real baking perfection. Each cam contains an order for a Practical Cook Book, compiled by the Principal of the Boston Cooking School. THE RUMFORD COMPANY., Providence, R. I. ST, MARY's CHURCH AID Cook Book 35 LACE CAKE 1 thSp. butter well cream- 1/3 tsp. salt ed 1/2 c. flour 1 c. sugar 2 well beaten eggs 2 scant tsp. baking powder 1 scant tsp. almond ex- 1 c. uncooked rolled oats tract 1 c. Force Breakfast Food Mix and drop from teaspoon on buttered tins. Bake in quick oven. - Mrs. Oswald Laliberte PRIZE LIGHT FRUIT CAKE One cup butter, 2 c. fine granulated sugar, 1 tsp. salt, creamed together with the hand until of the consistency of whipped cream, 4 eggs. Add 1 egg at a time until all are used. Do not separate them or beat them up, but just drop one in at a time. 3 c. of bread flour with 2 rounded tsp. of baking powder sifted into it, 1 c. of sweet milk. Add a little of the flour and milk alternately until all are used, beat thoroughly, then add 1% c. small raisins, 1% c. citron, wash, drain and flour them well, then add to cake, beat again; add 2 tsp. lemon extract. This makes a very large cake, but one could divide the ingredients for one loaf, using exactly half the quantity of each excepting flour. Of this use 2 c. with 1 tsp. of baking powder. Bake 1 hour and 10 minutes in a moderate oven. Paper bottom and sides of pan before pouring cake in. Chopped nuts may be added if one chooses. Mrs. W. H. McGilpin LIGHTNING CAKE 11% c. flour 1/4 c. butter 1 c. sugar 2 eggs 2 tsp. baking powder milk 1/4 tsp. salt 1 tsp. flavoring Sift flour, sugar, baking powder and salt together three times. Melt butter in 1/2 pt. measuring cup. Break in eggs and fill cup with milk. Add flavoring and stir into flour Beat about 5 minutes—until light. Bake in a loaf tin in a moderate oven or in small muffin pans. Mrs. P. J. Breen PIES The best comes last - PIE CRUST 1%, c. flour 1/2 tsp. salt - - 1/2 c. shortening 1% c. iced water (about) Mix and sift flour and salt. Rub in 14 c. fat with fork. Add water to make a stiff paste. Turn out on a lightly floured board and roll A inch thick. Sprinkle with flour, add 2 tosp. fat, cut in pieces. Repeat folding and rolling, adding rest of fat during second rolling. Handle as quick- ly and lightly as possible so that crust will be light and flaky. - - M. E. Meagher BLUEBERRY PIE WITH MERINGUE 1 c. sugar yolks 2 eggs 1 thsp. flour Beat all together, add 1 pint can of blueberries drained. Bake with one crust and frost with the beaten whites and brown in quick oven. Mrs. T. J. Jowett APPLE CUSTARD PIE 2 raw apples - 1 saltspoon nutmeg 1 c. sugar 2 eggs 1 tosp. butter 1 c. milk Select juicy apples of a mild flavor, pare and scrape to a pulp. Cream the butter and sugar, add the spice, the beat- en yolks of the eggs, the milk and the apple. Line the plate with a crust and rim, fill with the custard and bake until firm. Beat the whites of the eggs, add two thsp. sugar, pile it lightly on the pie, return to oven for a few minutes to brown. Mrs. T. P. Wixted 40 St. MARy’s CHURCH AID cook Book COCOANUT PIE 4 thSp. sugar 2 thSp. corn starch 2 c. milk 1 c. cocoanut 14 c. cream 1% tsp. vanilla 2 eggs Scald the milk. Beat egg yolks light with sugar, add corn- stareh and mix with sealded milk. Cook and stir until it thickens, take from fire, add cream and cocoanut and put away to cool. Beat the egg whites stiff, add to the custard with the vanilla. Bake bottom crust, brush over it the white of egg, put in the custard and brown in quick oven. Grate little nutmeg over the top if you like flavor. - Mrs. J. H. Breen LEMON PIE To the grated rind of 2 lemons and juice add yolks of 3 eggs; take 2 heaping thisp. of corn starch, mix with cold water; add boiling water, boil until it thickens; then add the lemons and eggs to this and sweeten to taste. Boil a little while longer, and pour in baked crust. Make frost- ing with the whites of 2 eggs and 5 tsp. of sugar. Brown in oven. This makes a large pie. Mrs. James Laughnane BANANA PIE Line a deep pie plate with rich pie crust and bake a deli- cate brown. Filling–Take a scant c. of sugar in your sauce pan and cream into it a generous tsp. of butter (not melted.) Beat in the yolks of 2 eggs and 2 heaping thSp. of flour then add 1 cup of boiling water. Cook, stirring constantly until thickened, add a little vanilla when cool. After the cream is cooled, slice into the cool crust a layer of bananas, alternate with a layer of cream. There should be 2 layers of each. Beat the whites of the eggs with 2 tsp. sugar and spread on top. Brown slightly in oven. Serve cold. Mrs. John Tully St. MARy’s CHURCH AID cook Book 43 LEMON PIE 4 eggs 11% c. boiling water 1 c. sugar The grated rind and juice 2 heaping thSp. flour 2 lemons - Beat the yolks and white of eggs separately. To the beaten yolks add the sugar, flour, lemon juice and rind and lastly boiling water. Cook in double boiler and when it begins to thicken add to it 1/3 of the beaten whites. Stir this in thoroughly and let it cook until it is as thick as desired. Use remainder of whites for the meringue on top of the pie. After custard has cooled fill a baked shell, pile the meringue on top and bake until meringue is brown. Mrs. M. F. Maloney CUSTARD PIE 3 eggs well beaten 3 thsp. sugar 1 pint milk Beat eggs and sugar very light, add milk, little salt, cin- namon, nutmeg, 1 thSp. cocoanut. Bake in a deep plate in a slow oven. - Mrs. C. L. Carney SQUASH PIE 1% c. sifted squash; 2 c. sugar; 1 egg; 1 c. boiling milk; 1/4 tsp. cinnamon; salt. This makes 1 pie. - - Mrs. J. Coggans SQUASH PIE 1 c. squash, 2 eggs, pinch of salt, 2 c. milk, (scald milk) 1% c. sugar. Cinnamon to taste. Mrs. Herbert Fitts LEMON SPONGE PIE 1% c. sugar, 3 thsp. flour, butter size of an egg, melted; juice of 1 large lemon, beaten yolks of 2 eggs. Stir all together, then add 1% c. cold sweet milk and beaten whites of 2 eggs last. Bake in 1 crust in deep pie plate. Mrs. J. W. Smythe 44 St. MARy’s CHURCH AID Cook Book OLD FASHIONED MINCE MEAT 2 bowls chopped apples, 1 bowl meat, 1% c. molasses, 1 pint old cider, 1 lb. raisins, 1 lb. currants, 1 c. sugar, 2 lbs. Suet, chopped fine. 1 qt. water, in which meat was cooked. Salt, 1% lb. citron chopped fine. Mix ingredients, heat gradually, stir occasionally, and cook slowly 2 hours. Add ground spices to taste after meat is cooked or when mak- ing pies. - Mrs. Oswald Laliberte CARROT MINCE MEAT Steam 2 lbs. of carrots, then chop fine, add 2 qts. of apples chopped in medium sized pieces, 1 lb. seeded raisins, 1 lb. seedless raisins, (these take the place of currants) add 1/2 lb. citron, 1 lb. of brow, a sugar, 1 c. of molasses, 2 lemons grated rind and juice, 3 level tsp. all kinds of spice except ginger, add 2 tsp. of ginger. Put sugar, molasses and spice together, then mix with carrots, etc. Let stand 3 days before using. Mrs. M. F. Troy TOMATO MINCE MEAT One plº, green tomatoes, chopped and drained; rinse well in fresh water, drain again. Add more fresh water and boil 5 or 6 min., then drain out all water. Then add 4 lbs. of white sugar, 2 lbs. of raisins, 1 qt. cranberries, 1 cup strong coffee, 1 c. vinegar, 1 c. suet or butter, 1% c. of boiled cider, 2 thSp. salt, cloves, nutmeg, cinnamon. Chop cranberries and sweeten to taste before adding them. Cook slowly and as long as any mince meat. Mrs. Frederick Renaud. GREEN TOMATO MINCE MEAT Two qts of tomatoes chopped fine, drain off juice and cover with cold water and let come to a boil, scald 30 min. and drain. - 1 lb. of brown sugar 12 lb. of seeded raisins . % lb. of chopped citron 1%, c. of Suet - Cook until thick. When cold add /, tsp. cinnamon, 1% cloves, 1% nutmeg. When making pie add lemon juice to taste. Mrs. P. F. Cuddihy 48 ST. MARY's CHURCH AID cook Book SUET PUDDING 1 c. molasses 1 heaping tsp. soda mixed 1 c. milk with molasses 1 c. suet, chopped - 11% tsp salt 31% c. flour !/2 tsp. cinnamon, cloves 1 c. chopped raisins and nutmeg Mix and sift dry ingredients. Add molasses and milk to suet. Combine mixtures and add raisins. Turn into a buttered mold, cover and steam 4 hours. Serve with hard Sauce. Mrs. Oswald Laliberte NUT PUDDING 1 c. soft bread crumbs 2 egg yolks 2 c. scalded milk % c. sugar 1 thSp. shortening juice and grated rind of 1 1 c. chopped nuts lemon and 1 c. chopped raisins 2 stiffly beaten whites of 1% tsp. salt eggs Mix bread crumbs, milk, shortening, nuts, salt, egg yolks, sugar, juice and rind of lemon. When all blended, add raisins and mix thoroughly ; then fold in whites of eggs; pour into buttered moulds. Bake 20 or 30 min. Serve with cream. Mrs. Oswald Laliberte TAPIOCA PUDDING Put 1 qt. of milk on stove and let heat, add 2 large thSp. of minute tapioca, yolks of 2 eggs, 1 tsp. of lemon extract, pinch of salt, 1 thSp. of sugar; stir until it thickens, re- move from fire, put into a pudding dish; then beat whites of the two eggs to a stiff foam and stir into the pudding. (1 or 2 bananas may be added if desired.) Miss N. F. Ryan PINEAPPLE TAPIOCA PUDDING Boil in double boiler 15 min., 4 heaping thSp. minute tapioca, 14 c. sugar, pnich of salt in qt. of hot water. Re- move from fire and add a c. of grated pineapple and sweetén. Serve with whipped cream. O. Holden St. MARy’s CHURCH Aid Cook Book 51 GINGER PUFFS 1 egg 1/2 tsp. soda !/2 c. sugar - 1% c. boiling water 1/2 c. molasses !/2 tsp. ginger 1% thsp. butter 1/2 tsp. cinnamon 1/3 tsp. salt 1 heaping c. flour Break egg into a dish; add 1/2 c. each of sugar and mo- lasses; add 1% thSp. of butter, dissolve 1/2 tsp. of soda into a 1/2 c. boiling water, and add to the mixture. Sift in 1% tsp. ginger and cinnamon; 1/3 tsp. of salt and a heaping c. of flour; mix all together; bake in muffin pans in a moder- ate oven 10 or 15 min. ; serve hot with butter. Miss N. F. Ryan DELICATE PUDDING 1% pts. milk, 2 thsp. corn starch, in the top of double boiler; when well-cooked remove from the fire; have beaten the whites of 2 eggs very light; stir them gradually into the mixture with 2 thSp. of sugar, a little salt, and flavor. Sauce—4% pt. milk scalded, add the yolks of 2 eggs, and 2 thSp. of sugar. Good warm or cold. - E. J. Whittaker - CREAM PUFFS 1. o. flour 1 c. butter 4 eggs 1 c. water Put water and butter on stove, let come to a boil, then add flour all at once, remove from stove and add eggs, one at a time. Drop from spoon on buttered pan one inch apart. Bake in hot oven. Mrs. James Laughnane - FILLING 1 egg 1 c. milk pinch salt 1 c. sugar 1 tsp. vanilla 1 thSp. flour Beat together and boil until it thickens, add vanilla. COOKIES AND DOUGHNUTS ‘‘Variety great, to the ingenious maker.” OATMEAL COOKIES 1 c. molasses 1 tsp. soda dissolved in 1 c. brown sugar molasses % c. shortening pinch of salt 2% c. flour - 1 tsp. cinnamon 2% c. Quaker Oats 1 tsp. cloves 1 egg Drop on buttered tin C. Holden MOLASSES DROP CAKE 1 c. sugar - 1% c. molasses 1/2 c. lard (melted) 2 c. milk 1 egg Sift together 2% cups of bread flour, 1 tsp. each of soda, salt and cinnamon. Stir into liquid. Drop into little balls about the size of an English walnut on a greased tin. Leave plenty of space for cookies to spread. - - - - Mrs. M. F. Troy FRUIT COOKIES 1 c. of grated raw 1 tsp. of cinnamon potatoes Nutmeg and cloves to 1% c. of lard drippings taste - 1 c. of sugar 2 c. of chopped raisins or 1 tsp. of soda dates 2 tsp. cream of tartar flour to roll When cut brush over with milk, sprinkle with sugar and bake in quick oven. Mrs. M. F. Troy St. MARy’s CHURCH AID cook Book 57 SOFT MOLASSES GINGER BREAD !/2 c. butter and lard 1% c. pastry flour mixed 1 tsp. ginger % c. sugar !/2 tsp. cinmamom 1 egg *4 tsp. nutmeg - 1/2 c. molasses last of all add /ø g. boil 1 tsp. baking soda dissolv- ing water ed in a litle hot water Mrs. J. J. Hogan, Jr. DOUGHNUTS 1 large c. of sugar 2 eggs 5 thep. of melted lard - Beat these together 5 minutes, then add 1 pt. Sweet milk 1 level tsp. of nutmeg 1 qt. of flour 3 level tsp. of baking pow. 1 level tsp. of salt Add gradually to liquid. Makes about 40 doughnuts and they will not soak fat. Mrs. Walter Connors PEANUT BUTTER, COOKIES Cream 2 thep, butter, add /ø c. peanut butter and cream again. Gradually beat in 1 c. milk, 2 tsp. baking powder, sifted with 2 c. of flour, 1/2 tsp. salt. Dredge with shred- ded cocoanut and bake in a quick oven. Mrs. M. F. Troy FILLED COOKIES 2% c. of flour 1 egg yolk and white 1% c. butter beaten 2 tsp cream of tartar 1 c. of sugar 1 tsp. soda 1% c. of milk Work the shortening with flour. Filling 1 c. ground raisins 1 tsp. flour 1/2 c. water 1 tsp. vanilla 1/2 c. sugar Cook until thick. Mrs. Frank J. Powers 58 sm. Mary's CHURCH AID cook Book COCOANUT DROP COOKIES One cup brown sugar, 1 c. of butter (or butter and lard) or lard, 1/2 c. sour milk with 1 tsp. soda dissolved in it, 1 tsp. baking powder, 1 c. cocoanut. Mix flour enough to make stiff batter and drop with teaspoon in greased pan. Bake in rather a quick oven. Mrs. George Silk G.INGER BREAD 4% c. granulated sugar 1/4 tsp. cinnamon 4% c. molasses 1/4 tsp. salt 1 tsp. shortening (butter) 1% c. white flour - or lard) 1 tsp. soda dissolved in 1 % tsp. ginger c. of warm coffee o 1/4 tsp. cloves Water - Mrs. J. W. Smythe CUPCAKES - 2 eggs 1 tsp. baking powder 1 c. sugar - - 1/2 c. hot milk - 1%, c. flour 1 tsp. butter . 1 tsp. desired flavoring Beat eggs well, add sugar, beat again, add flour with baking powder, flavoring, melt butter in hot milk, add last. Mrs. W. H. McGilpin CALIFORNLA DROP CAKES Cream together 43 c. butter with 1 c. sugar, add 1 c. mo- lasses, 1 c. milk and 4 c. flour sifted with tsp. soda, cin- namon and salt. Drop by spoonfuls on buttered tin. Bake in quick oven. Makes two dozen. FRUIT COOKIES 1 c, sugar 2 tosp. hot water 4% c. molasses 2% e. flour % c butter 1 c. raisins 2 eggs Salt and spice % tsp. soda Bake in a thin sheet and cut in squares. Mrs. J. F. Power ST, MARy’s CHURCH AID cook Book 59 OATMEAL COOKIES 1 egg !/2 c. fine oatmeal 3/4 c. sugar 2 c. flour A c. thin cream 2 level tsp. baking powder 3/4 c. milk - 1 tsp. salt Roll out and bake in a moderate oven. Mrs. M. F. Troy v ANILLA cookies 1 c. sugar 2 thSp. milk 34 c. butter 2 tsp. baking powder 2 eggs - 1% tsp. vanilla Flour enough to make as soft as can be handled. - Mary A. Ryan * OAT MEAL COOKIES 34 c. of butter 1% e. flour 1 c, sugar * . % tsp. soda 2 well beaten eggs 1 tsp. cinnamon 2% c. Quaker Oats 1 tsp. vanilla 1 c. chopped raisins /4 tsp. salt Mix with knife and drop from teaspoon onto buttered tin. Bake in moderate oven. Mrs. A. G. Shepard SOUPS ** Hof dishes hot cold dishes cold.” POTATO AND CELERY CHOWDER 2 even thsp. flour !/2 c. celery cut the same 1 th9p. butter 2 c. boiling water 1 small onion 3 c. scalded milk 1% c. potatoes (cubes) little pepper Way of preparing: Cook the potato, celery and onion in boiling water, to which salt and pepper has been added. Mix butter and flour well and add to scalded milk. Add to this the cooked potatoes and celery and pepper and boil together for a few minutes and serve. Mrs. C. L. Carney CELERY SOUP 2 c. celery 2 c. scalded milk 1 qt. cold water 1% tsp. salt 2 slices onion 1 blade mace 4 thesp. butter Cayenne 2 thep. flour Celery salt Chop celery, cook in water until tender. Cook onions and mace in milk 20 minutes, strain. Melt butter, add flour and seasonings and combine mixtures. Cook 5 min. and serve with 1 thsp. whipped cream to each service. - Mrs. D. T. Morrell SQUASH SOUP Two c. of cooked squash, 1 onion cooked with squash /3 hour in double boiler, 1 quart of milk, 3 heaping tsp. of flour, 1 th9p. of butter, blend together and put into boil- ing milk. Then add squash, cook 10 min., strain, add pepper and salt to taste. Serve with spoonful of whipped Creºl. Mrs. Charles Simpson 64 ST. MARy’s CHURCH AID Cook Book SPLIT PEA SOUP 1 c. dried split peas 1 ham bone 3 qts, cold water 2 thSp. flour 1/3 onion % tsp. pepper 4-inch cube salt fat pork 1% tsp. salt Pick over peas and soak over night, drain, add cold water, pork, ham bone and onion. Simmer 3 or 4 hours, or until peas are soft. Rub through a sieve. Add the flour mixed with cold water to the soup. Boil 5 minutes, stirring constantly. Add seasonings. Cubed potatoes or boiled. parsnips may be added to the soup; tomato juice and green peas may be added to give variety. Mrs. P. J. Breen MOCK BISQUE SOUP 1 pt. tomatoe puree with 2 dessert spoons of flour % tsp. soda 1 thep, butter 1 pt. of hot milk Blend together, pour in hot milk and beat. - Mrs. Sarah Shattuck TOMATO SOUP One quart or 1 can of tomatoes, cook with 1 qt. of cold water 1–2 hour, strain through a fine strainer, add salt, pepper and butter the size of an egg and thicken with 1 tsp. of flour wet with a little cold water. Serve hot. Mrs. M. F. Maloney TOMATO SOUP 1 sweet pepper 1 leaf cabbage 1 onion - 2 cloves 1 carrot 2 qts, unpeeled ripe tom- 1 turnip minced fine atoes - sprig of parsley 1 thSp. salt same of celery % tsp. pepper 1 piece bay leaf 2 tsp. sugar Cover and simmer 1 hour. Season. Strain through colander. Thicken with 1 thsp. fat and 1 th9p. flour. - Mrs. P. J. Breen ST, MARY's CHURCH AID cook Book 65 TOMATO BISQUE 1 can tomatoes 2 c. milk 2 tsp. sugar 2 tsp. flour % tsp. soda 1% tsp. salt % onion chopped % tsp. pepper Cook tomatoes, onions and sugar for 15 minutes. Strain. Make sauce of milk and flour and add tomato mixture. Cook 5 minutes. Mrs. Josephine Delehanty CLEAR, VEGETABLE SOUP 3 lbs, lean beef from the 1 tsp. pepper corns the middle of the round 1 thSp. salt carrot 3 lbs. marrow-bone 1 turnip 3 qts. cold water Onions, celery, 43 c. each, cut in dice. Wipe and cut meat in inch cubes, put 9% of meat in soup kettle and soak in water 30 minutes; brown remainder in hot frying pan with marrow from marrow-bone. Put brown meat and bone in kettle, heat to boiling point. Skim thoroughly and cook to a temperature below boiling point 5 hours; add seasonings and vegetables, cook 1 hour, strain and cool, remove fat. Mrs. Delia Coakley TOMATO BISQUE 1/2 c. tomatoes 1 thep, cornstarch 1 qt. milk 1 tsp. salt 2 thSp. butter #4, salt spoon pepper dash cayenne Stew tomatoes till very soft, then strain, place strained tomatoes in a granite sauce pan. Add the soda. When it stops foaming add the butter, a small piece at a time. If added all at once it will show an oily line. Add salt, pepper and cayenne. Put the milk in a double boiler and seald, mix the cornstarch with a little cold milk and add to the milk. Let cook about 15 minutes. Pour milk into the tomatoes, beat well and serve at once. Mrs. R. F. Gough ST. MARY's CHURCH AID Cook Book 71 BAKED HADDOCK Four lbs. of haddock. Wash and dry. Make a stuffing of bread crumbs, 1 small onion, slice of salt pork. Chop all together, add 1 tsp. salt and 2 tsp. poultry dressing. Mix soft with warm water. Stuff and bake 1/2 hours, basting often. - Mrs. C. L. Carney GRAVY (For Haddock) Add 1% c. milk to pan which fish is taken from, and when it commences to boil add 2 th9p. flour well smoothed. Salt. A little cream when taken from the fire and serve. Mrs. C. L. Carney BAKED SALMON One can of salmon, pour off all the water, put salmon into a baking dish. One pint of milk (boil). Cream 1 thsp. of butter and 1 of flour together and when milk boils stir in gradually and smoothly a little parsley chop- ped fine and juice of a small onion, add black and red pepper and salt to taste. One egg well beaten, pour over the salmon, sprinkle cracker dust over it and bake. - C. Holden BOILED COD Take the head and shoulders of a good sized cod, scrape and wash clean, rub a handful of salt upon it. Flour a cloth and tie the fish in it. Put into boiling water and boil /2 hour. Take the fish carefully from the cloth and serve with egg sauce. Mrs. T. P. Jowett ROYAL SCALLOP 2 hard cooked eggs - 2 c. medium white sauce 1 c. salmon or tuna fish 2 c. seasoned crumbs Mash eggs fine with a fork. Grease baking dish and ar- range food in layers—crumbs, fish, egg and sauce. Re- peat, finishing with crumbs on top. Bake until brown. Any cold meat or fish may be substituted for salmon. When using ham, use scant salt in sauce. - Mrs. Leon A. Caron 72 ST. MARY'S CHURCH AID Cook Book FISH STUFFING 2 c. cracker crumbs few drops onion juice 1/2 c. butter 1 tsp. each parsley, capers, % tsp. salt pickles, finely chopped % tsp. pepper Mix ingredients in order given. Add hot water to moist- en. The onion may be put thru food chopper and used. The capers, pickles and parsley may be omitted too. This recipe makes enough for a haddock weighing 3 lbs. Mrs. Charles Simpson BOILED SALMON One and a half-pound piece of salmon; put in double boiler with good slice of butter; season with salt and pepper, a little parsley, mace, thyme, sage, celery and onion. Cover tightly and let steam 11% hours without uncovering. Then add 1% glasses white wine with a little lemon juice. Steam 20 minutes longer and serve. Bouillon may be used instead of wine, if preferred. - Mrs. M. B. Borgeson BOILED HALIBUT Clean and wipe fish as dry as possible, tie in a piece of cheese cloth to prevent scum being deposited on the fish. Put in enough boiling water to cover, to which has been added salt and lemon juice. (Salt gives flavor; lemon juice or vinegar keeps the flesh white.) Time required for boil- ing fish depends on extent of surface exposed to water. Fish is cooked when flesh leaves the bone no matter how long the boil. HUNTINGTON SAUCE Melt 3% thsp. of butter, add 3 thisp. of flour and stir until well blended; then pour on gradually while stirring constantly 1 c. of boiling water. Bring to boiling point and add 1/2 c. cream, 44 c. shredded almonds, 8 olives stoned and cut in quarters, 1% thsp. lemon juice, 4% tsp. salt and a few grains cayenne. Mrs. Charles Simpson MEATS “Some hae meat and camma eat, And some hae name that want it, But we hae meat and we cam eat, Sae let the Lord be thank it.” RoAST LAMB BRowNED POTATOEs The lamb is roasted in the usual way, and when it is half done place around it medium sized white potatoes, which have been washed, pared and sprinkled with salt, pepper and a little flour. Baste the potatoes with the fats in the Dan, Ellen J. Whittaker - - BOTTOM ROUND ROAST - 5 or 6 lb. bottom round 2 onions 1% lb. bacon 1 carrot pepper and salt Put holes in meat with paring knife and put in 1/2 slice bacon. Do this on both sides until bacon is used up, put in dripping pan with butter or bacon fat and the onion and carrot cut up small, and brown meat good on both sides on top of stove. When all is brown put in a little water in pan, put into oven and cook slowly 4 to 5 hours. When done take out meat, strain and thicken the gravy. Mrs. T. P. Jowett GOULASH Two lbs. beef, rather tough piece; 1 lb. pork, lean and not too tender; % lb. beef kidney, cut in pieces about 4% inch thick. Pour 2 glasses of claret over it; very little water; 1 big onion, salt and a little paprika, 1/4 lb. butter not to be smothered too long. Have gravy not too fat. Mrs. Sarah Shattuck St. MARy’s CHURCH AID Cook Book 79 TTALIAN ROAST Chop rather fine 1 lb. of roast beef, 1 lb. of roast veal, 1 lb. of roast pork and one small onion. Mix together, sea- son well with salt, pepper, and a thsp. of chopped parsley. Mould in a loaf, spread butter over the top, place in a dripping pan and bake in a quick oven 114 hrs. When done serve with gravy made the same as for roast beef. Mrs. M. F. Troy ROAST BEEF Wipe meat with damp cloth. Trim and tie into shape. Put piece of fat in bottom of pan. Arrange meat on rack in pan-dredge with salt, pepper and flour. Baste every 10 or 15 min. Allow to brown 10 or 15 min. per lb. of meat. When done remove to hot platter. Thicken gravy in pan with browned flour, adding more water as neces- sary and add seasoning. Mrs. M. F. Maloney BEEF LOAF One and one-quarter lbs. hamburg steak. Put 1/4 lb. lean salt pork, 1 onion and crackers to fill 1% measuring c. through meat chopper. Add to hamburg steak and mix well. Salt and pepper. Milk enough to stick ingredients together. Rub outside of patted loaf wtih melted butter. Roll in extra cracker crumbs. Press into a bread tin and bake from 1 to 1% hrs. in moderately hot oven. I add an unbeaten egg before I add the milk for thickening and holding loaf together better. Mrs. George Silk BEEF LOAF 3 lbs. beef 2 eggs 1% lb. salt pork 1 tsp. salt chopped together 1% tsp. pepper 2 large c. bread crumbs 1 tsp. cinnamon Mix with milk until like a stiff batter, mold into a loaf and bake. This is very good hot for dinner, but better cold for lunch or supper. Mrs. Borgeson ST. MARY's CHURCH AID Cook Book 89. SCALLOPED POTATOES Slice potatoes very thin. Butter a pudding dish and cover bottom with a layer of potatoes. Sprinkle with salt and pepper and a little dried beef cut very fine, over this a layer of fine cracker crumbs, and little butter and another layer of potatoes and so on until dish is filled. Moisten with milk and keep well moistened while baking. Mrs. C. L. Carney POTATOES ON THE HALF SHELL 6 large potatoes 3 thsp. butter . 2 tsp. salt - 3% c. cream or evaporated */s tsp. pepper - milk Scrub the potatoes and bake in a hot oven until soft. Cut in half, lengthwise, and remove the pulp. Mash the pulp; add salt, pepper, butter and cream and beat until light. Fill the potato shells with this mixture and reheat in a hot oven until slightly brown on top. M. E. Meagher DELMONICO TOMATOES Wipe and remove thin slices from stem end of medium sized tomatoes. Remove seeds and pulp. Sprinkle inside of tomatoes with salt. Invert and let stand one half hour. Cook five minutes 2 tablespoons butter with 1% tablespoon finely chopped onion. Add 1% cup stale soft bread crumbs, tomato pulp and salt and pepper to taste. Cook five min- utes, then add one egg slightly beaten, cook one minute and refill tomatoes with mixture. Place in buttered sauce pan, sprinkle with buttered bread crumbs and bake 20 min- utes in hot oven. Bessie Monahan DUCHESS POTATOES 4 c. hot mashed potatoes 1 tsp. salt 3 thSp. butter - - 3 egg yolks slightly beaten Put through ricer, then with pastry bag form small fancy mounds for each individual serving and brown in oven. Bessie Monahan SALADS “To make them one must have a spark of genius” MAYONNAISE DRESSING 1 tsp. mustard - yolks of 2 eggs 1 tsp. salt - 2 thSp. lemon juice 1 tsp. sugar 2 thSp. vinegar a few grains cayenne 11% c. olive oil Mix ingredients, dry, add egg yolks. When well mixed, add 1% tsp. vinegar, add oil gradually at first, drop by drop and stir constantly, as mixture thickens, thin with vinegar or lemon juice. Add oil, vinegar, lemon juice al- ternately until all is used, stirring or beating constantly. If oil is added too rapidly dressing will have a curdled ap- pearance. Olive oil should always be thoroughly chilled. A small wooden spoon or Dover Egg-Beater may be used as preferred. Mayonnaise should be stiff enough to hold it’s shape, it should be added just before serving-time. Miss Delia Coakley SALAD DRESSING 3 eggs well beaten 1 thSp. melted butter 1 c. sugar 1 thSp. salt 1 c. milk 1 thSp. mustard 1 c. vinegar pinch of red and black 1 thSp. flour pepper Cook until thick. Mrs. T. P. Wixted SALAD DRESSING One heaping tsp. of mustard, rub smooth with hot water, 2 thsp. butter, 1 tsp. sugar, / c. of vinegar, 3% c. of milk. Let thicken over steam, bottle and keep cool. Miss Elizabeth Wald ST. MARY's CHURCH AID Cook Book 93 FRUIT SALAD Soak 12 box of gelatine in a generous pint of water. Add the juice of 2 lemons and 2 c. of sugar. Bring to a boil and strain. When cool pour over 2 sliced oranges, 2 bananas, 4% c English walnut meats, as near whole as possible. Stand on the ice until it sets. Serve with whipped cream. VEAL SALAD Take 6 lbs. of veal, cover with water, cook three hours then pour off liquid. When meat is cold take off all fat and gristle. Then cut into fine pieces, one bunch of celery, also 6 olives cut same. Salt to taste. Mrs. C. L. Carney BANANA SALAD Split bananas, lay on bed of lettuce leaves. Place on each half a teaspoon of mayonnaise dressing, sprinkle on chop- ped almonds. Mrs. Shattuck HORSESHOE SALAD Shape half sections of pears into horseshoe shape, using canned pears as they do not discolor. Use bits of dark olives for nails and ends of shoe. Mound in the center marinated grapefruit and orange cut in cubes. Serve with cream Mayonnaise dressing on lettuce. - Miss Bessie Monahan MALAGASALAD 2 c. Malaga grapes % c. cream 1 doz. walnut meats % tsp. paprika 1 c. pineapple % tsp. salt 1/2 c. marshmallows 3 th9p. lemon juice Cut the grapes in half and remove seeds. Cut pineapple into cubes and marshmallows into small pieces. Mix all together. Beat cream until beginning to stiffen, add sea- soning and beat in the lemon juice. Continue beating until stiff and mix with fruit. Serve on small white let- tuce leaves and garnish with nut meats. M. E. Meagher 94 ST. MARY's CHURCH AID Cook Book SALMON AND EGG SALAD Have ready on plates nice crisp lettuce and one can of sal- mon with hard boiled eggs, sliced and arranged nicely, on plates. Serve with salad dressing. DRESSING WITHOUT OIL Place on stove 1 c. vinegar, add to it 2 thSp. sugar, 1 thSp. mustard, 1% tsp. white pepper, 1% tsp. salt, 1 tsp. of flour mixed with mustard. Next add one egg beaten and put into vinegar; add butter, size of walnut and strain when cold. Thin with milk or cream to suit. Mrs. T. J. Carey TOMATO AND CELERY SALAD Turn 1 can of tomatoes in sauce pan, bring to boiling point and let boil five minutes; then force thru a strainer. Add 2% thSp. of granulated gelatin (soaked in 1% c. cold water 15 min.), 1 tsp. each salt and powdered sugar and 1% c. celery cut in thin slices crosswise. Pour into individual molds and chill. Serve on lettuce leaves, garnish with curled celery and accompany with mayonnaise. Mrs. Charles Simpson CHICKEN SALAD Cut cold roast or boiled chicken in small dice, add 1% as much blanched celery cut fine. Season with salt and pep- per. Mix with French dressing and set away for an hour or more. Just before serving stir in some mayonnaise slightly thinned with lemon juice or French dressing, ar- range on lettuce leaves and cover with thick mayonnaise. Mrs. M. F. Maloney SWISS SALAD Mix 1 c. cold cooked chicken, cut in cubes, 1 cucumber par- ed and cut in cubes; 1 c. chopped English walnuts, 1 c. French peas. Moisten with French dressing, arrange on lettuce leaves, and garnish with Mayonnaise dressing. - - Mrs. Oswald Laliberte 96 ST. MARY's CHURCH AID Cook Book Mix the salad vegetables, meat, fish, or fruit, at least half an hour before using as it “sets together” better. Do not put the salad on the lettuce leaves until immediately before serving, however. - Fruit salads are delicious and as they are lighter than many other mixtures are good to serve with a rather heavy dinner. Any combination of fruit may be used plain or molded in gelatin. The addition of a little pineapple to a fruit salad helps to make it digestible as well as to add a delicious flavor to the combination. One of the nicest dressings for a fruit salad is made with pineapple juice as a base. Mrs. W. H. McGilpin 100 ST. MARY's CHURCH AID Cook Book PINEAPPLE CREAM Soak 1/2 box of gelatine in 1% c. cold water. Stew 1 can of pineapple cut up fine with 1% c. cold water, 1 c. of sugar for 10 min. Dissolve the gelatine in 1% c. of boiling water, add to the pineapple, stir as it cooks, and cool. When near- ly stiff; add 1 pt. of whipped cream. Mrs. M. F. Maloney STRAWBERRY CRUSH 1 box strawberries crush 1% box of straw- 1 c. sugar berries 2 half-pint bottles of Cream. Whip cream fairly stiff; add sugar, crushed strawberries, and balance of whole berries. Pack in ice for 3 hours. Mrs. George Silk MAPLE MOUSSE Beat the yolks of 4 eggs, add 1 c. maple syrup and boil about 3 min. Then add when cold 1 pt. whipped cream and lastly add the whites beaten stiff. Pack in ice and salt 3 or 4 hours before serving. Mousse—1 c. milk, boil; 1 square chocolate, 2 eggs beaten, % c. sugar in eggs. Stir in milk, cook to custard, let cool, then stir in 1jar of whipped cream. Pack 3 hours. For coffee mousse, use 1 c. of coffee instead of milk. - Mrs. P. J. Breen STRAWBERRY MOUSSE 1 box strawberries 2 thºsp. cold water 1 c. sugar 3 thsp. boiling water % box or 1 thSp. granu- 1 qt. cream lated gelatine Wash and hull berries, sprinkle with sugar and let stand 1 hour; mash and rub through fine sieve; add gelatine which has been soaked in cold water and dissolved in the boiling water. Set in pan of ice water and stir until it begins to thicken; fold in whipped cream. Put into mold, cover, pack in salt and ice, 1 part salt, 3 parts ice; allow to stand 4 hours. Raspberries or peaches or shredded pineapple may be used instead of strawberries. ºl. - C. Holden ST. MARy’s CHURCH AID Cook Book 105. CURRANT CONSERVE 5 lbs. red currants 2 lbs. of rhubarb eut in 2 lbs. seeded raisins small pieces 7 lbs. Sugar Boil until thick. Mrs. T. P. Wixted YELLOW. TOMATO MARMALADE 6 large yellow tomatoes !/2 tsp. ginger 4% lemon - 3 c. sugar 3/2 orange Peel tomatoes, cut in small pieces, remove seeds, slice lemon and orange thin, cut in pieces, add sugar and ginger. Cook until thick. Katherine Ryan CARROT MARMALADE 2 carrots 1 Orange 1 lemon 3 cups sugar Boil carrots and mash, grate lemon and orange, boil thick. Use water carrots are boiled in. C. Holden CRANBERRY RELISH 2 qts. Cranberries - juice of two oranges 3% Ibs. Sugar 1 c. vinegar 1 lb. seeded raisins 1 tsp. each of ginger, rind of two oranges chop- cloves and cinnamom fine - - Cook all to a marmalade and put in sterilized jars while hot. - Mrs. T. P. Wixted CRAB APPLE RELISH 6 lbs. crab apples 4% tsp. cloves 6 lbs. Sugar 2 tsp. cinnamom 2 lbs. raisins 2 oranges 1 pt. vinegar - Cut crab apples into small pieces leaving skins on or put through food chopper, also cut oranges same way. Heat vinegar and spices. Pour on crab apples and cook until soft about 45 min. Jar while hot Mrs. Harriet Tully 106 ST. MARY'S CHURCH AID Cook Book COLORADO PICKLED PEACHES 4 lbs. Sugar 2 tsp. cinnamon 7 lbs. peaches 2 tsp. cloves 1 qt. Vinegar 2 tsp. allspice Tie spices in bag and add a few pieces of stick cinnamon. Make a syrup of sugar and vinegar. Let boil half an hour then put the peaches in, let come to a boil; remove the peaches and boil syrup five or ten minutes longer. If clings are used, boil peaches the same way. Crab-apples should be steamed before being put into the syrup. Mrs. Borgeson OLD FASHIONED PICKLED ONIONS Select small sized white onions and peel holding them un- der water, so as not to trouble the eyes. Soak onions in a very strong salt brine for 2 days, make a new brine and boil onions from 5 to 10 min. (Put the onions in when at boiling point.) After boiling onions put into cold fresh water and soak 5 hours. When thus freshened, drain and place in jars. Fill jars with scalding vinegar, vinegar sweetened with 1 c. of sugar to each gallon of vinegar. Seal while hot. Do not open for 3 months or more. Mrs. T. J. Carey WATERMELON PICKLE Peel rind of 1 small or 1% large melon, and cut in strips suitable to serve, say 1x2% inches. Cover with cold water, add 1 tsp. of soda and let stand over night. Next morning drain and add 2 tsp. of powdered alum to each qt. of water and boil fruit 10 min. Dissolve alum before putting fruit in. Strain, cover with cold water, add 2 thSp. of ground ginger, boil 20 min. and strain. Measure water, to deter- mine amount of vinegar to use, and to 1 qt. of vinegar add 3 lbs. of granulated sugar. Add fruit, and boil until clear. When done put in stone crock and cover with the syrup. Should be firm and very crisp when cold. Ripe cucumbers can be made from this rule. Add stick of cinnamon and whole cloves to make good and spicy. - Mrs. W. H. McGilpin 108 ST. MARY's CHURCH AID Cook Book PEPPER RELISH 12 green peppers 2 c. of sugar 12 red peppers 4 level thisp. salt 12 onions Chop peppers and onions, cover with boiling water and let stand 5 min. Drain and add sugar and salt and 1 qt. vinegar. Boil 20 min. Mrs. J. J. Hogan, Sr. CUCUMBER PICKLE Pare 7 lbs. large cucumbers, remove the seeds and cut into inch pieces, cover with vinegar and water half and half and add a large pinch of salt; boil until clear but not over done. Drain in a colander. To 1 pt. of good vinegar add 3% lbs. of brown sugar as soon as it comes to the boiling point, put the cucumbers back into the kettle and let the whole boil up again. Drain through a colander and when cold put them in layers in a jar. Sprinkle between the layers stick cinnamon cloves, allspice and a handful of raisins. Cover with the pickling liquid and seal. Mrs. Delia Coakley PICKLES 1 plc. green tomatoes 1 tsp. cloves 3 qts. Small onions 1 tsp. allspice 1 small cabbage 1 tsp. cinnamon 3 green peppers Cut vegetables up and arrange in layers, sprinkling each layer with salt. Let stand over night. In morning drain. Add 2 qts, of vinegar, 1 c. sugar and 4 thisp. of mustard. Dissolve mustard in little vinegar and add to the rest. Put spice in bag and cook. Mrs. W. H. Fraser CUCUMBER PICKLES Wash and wipe cucumbers dry (use small ones) pack in 2 qt. glass jars. Allow 1 thºsp. salt to 1 qt. of cucumbers, 1 thSp. mixed spices. Fill jar up with vinegar. Mrs. J. J. Hogan, Jr. CANDY Sweets to the Sweets PINOCHE 1 c. brown sugar 1 c. cocoanut % c. white sugar 14 tsp. vanilla % c. milk a little salt 1 c. broken walnut meats - Heat sugar, milk and butter slowly over fire, until it boils and forms a soft ball in cold water. Do not stir. When done add nut meats, vanilla and salt. Beat until thick and creamy. Pour into buttered pan and cut into squares when nearly cold. Miss Josephine Delehanty SALTED ALMONDS Blanch nuts by pouring boiling water over them, turning off in a few minutes. Beat egg-white slightly, put nuts in and let adhere to them as much as possible. Then sprinkle with salt and put in a moderately hot oven. - Bessie Monaham BUTTER SCOTCH 2 c. brown sugar 2 thSp. water 1% c. butter 2 the p. vinegar - 4 thSp. molasses * T. Boil 15 minutes, then pour in a buttered tin, marking in squares when cool enough. Florence I. Wixted PINOCHE 2 lbs. brown sugar butter size of walnut % c. of milk - Boil about 20 min. Then take off stove and beat, add 1% lb. chopped nuts. Mrs. Margaret Moriarty MISCELLANEOUS “An infinite deal of nothing” OMELET 4 eggs 1% tsp. salt 4% c. milk 1 pinch pepper 1 thep. flour Beat yolks and whites separately and put whites in just before cooking. Mrs. C. L. Carney ROYAL OMELET 6 eggs 2 thsp. of water small glass of grape jelly - Separate yolks and whites. Beat yolk until light, add 2 thsp. of water. Cook in frying pan until firm add glass of jelly and fold. Then beat whites until stiff spread on the omelet and set in the oven three minutes. This will serve four people. Mrs. Harry Carruthers CHEESE SOUFFLE 2 thSp. butter 1/4 c. grated Old English 3 thSp. flour or Young American 1% cup scalded milk cheese 1% tsp. salt yolks 3 eggs few grains cayenne whites 3 eggs Melt butter, add flour and when well mixed add grad- ually scalded milk. Then add salt, cayenne and cheese. Remove from fire; add yolks of eggs beaten until lemon colored. Cool mixture, and cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered baking- dish, and bake 20 minutes in a slow oven. Serve at once. Mrs. W. W. Buckley ST, MARy’s CHURCH AID cook Book 121 TABLE OF MEASURES 60 drops equal 1 tsp. 3 teaspoons equal 1 thep. 4 tablespoons equal % cup. 1 cup equals 4/3 pint. 1 round tablespoon butter equals 1 ounce. - 1 solid cup butter, granulated sugar, milk, chopped meat equals /2 pound. 2 cups flour equal % pound. 9 large eggs equal 1 pound. TABLE OF PROPORTIONS 1 cup liquid, 3 cups flour for bread. 1 cup liquid, 2 cups flour for muffins. 1 cup liquid, 1 cup flour for batters. 1 teaspoon soda to 1 pint sour milk. 1 teaspoon soda to 1 cup molasses. % teaspoon salt to 1 quart custard. 1 teaspoon salt to 1 quart water. % teaspoon salt is a pinch. % square inch pepper is a shake. MENU OF THE ‘‘AGES.” An heir of the “Ark Builder’’. . . . . . . . Ham Rough and ready. . . . . . . . . . . . . . . . . . . . Salt and Pepper Woman’s weapon. . . . . . . . . . . . . . . . . . . . Tongue The least and the greatest. . . . . . . . . . . . Mustard Support needed by Generals and Privates . . . . . . . . . . . . . . . . . . . . . . . Bread Hot hemispheres. . . . . . . . . . . . . . . . . . . . . Rolls Three fifths of a rabbit. . . . . . . . . . . . . . . Buns Erbs of gold. . . . . . . . . . . . . . . . . . . . . . . . Butter What little girls are made of . . . . . . . . . . Mince Pie Eve’s temptation hidden. . . . . . . . . . . . . Apple Pie A President and his desert. . . . . . . . . . . Washington Pie Darkest African . . . . . . . . . . . . . . . . . . . . Fruit Cake Imposition . . . . . . . . . . . . . . . . . . . . . . . . . Sponge Cake Spring offering. . . . . . . . . . . . . . . . . . . . . . Water A once discarded exhilarant. . . . . . . . . . Tea Imported cordial from original packages . . . . . . . . . . . . . . . . . . . . . . . Coffee 122 ST. MARY's CHURCH AID Cook Book USE A PAPER BAG FOR FLOURING CHICKEN When you wish to flour chicken or solid croquettes for frying, use a paper bag. Fill the bag with flour that has been peppered and salted. Put the chicken into the bag; shake well. The piece of chicken will be thoroughly floured without soiling your hands or using an extra plate. The Housewife 124 ST. MARY'S CHURCH AID Cook Book THANKSGIVING DINNER Celery Soup Celery Olives Roast Turkey Dressing Giblet Gravy Cranberry Sauce Creamed Onions Mashed Potatoes Squash Pumpkin Pie - Mince Pie Plum Pudding Hard Sauce - Caramel Ice Cream Fruit Coffee Nuts Mrs. D. T. Morrill A COURSE DINNER First Course Oysters on half shell, with brown bread sandwiches. Pass Tabasco Sauce and Vinegar. Second Course Clear Soup with bread sticks. Radishes, Celery or Olives are passed with soup. Salted Almonds may be passed be- tween any of the courses. Third Course Fish, baked, boiled, or fried. Dressed Cucumber or Cole- slaw. Potato Balls. Fourth Course Filet of Beef. Potatoes stuffed and baked. One other vegetable. Grape or Venison Jelly. Rolls and Butter. Fifth Course Lettuce and Tomato Salad with French or Mayonnaise Dressing. Cheese sticks or Crisp Cheese Crackers may be served with salad. - Sixth Course Ice Cream - Fancy Cakes Black Coffee - Bonbons may be passed after this course Miss Delia Coakley 126 ST. MARY'S CHURCH AID cook Book CHRISTMAS DINNER Oyster Cocktail Cream of Spinach Soup Croutons Olives - Celery Almonds Roast Turkey Bread Stuffing Mashed Potatoes Squash Creamed Onions Spiced Cranberries Fruit Salad Cheese Straws Mince Pie - Frozen Pudding Assorted Cakes Bonbons - Crackers Cheese Coffee M. G. Butler LUNCHEON Grapefruit Cocktail with Maraschino Cherry Mock Bisque Soup Croutons Cucumbers - French Dressing Goulash Cream Cauliflower Cream Cheese and Pimento Salad Parker House Rolls Sponge Cake Cocoa with Whipped Cream Mrs. Sarah Shattuck MAKING THANKSGIVING SIMPLE The following menu is offered as an example of a meal not excessive in price and not difficult to prepare. MENU - Roast Turkey Curled Celery Individual Cranberry Jelly Molds Potatoes on the Half Shell Creamed Onions Mashed Turnips Malaga Salad Pumpkin Pie Coffee Candied Orange Peel Mary E. Meagher ST. MARY's CHURCH AID cook Book 127 LUNCHEON Tomato Soup - Veal Loaf Stewed Potatoes Russian Cream Tea Mrs. C. L. Carney LUNCHEON MENU First Course Fruit Cup Second Course Lamb Chops French Fried Potatoes Peas Mint Jelly Rolls Third Course Lettuce and Pineapple Salad with French Dressing Crisp Crackers Fourth Course Lemon Pie and Tea Miss Delia Coakley LUNCHEON Cream of Pea Soup Crisp Crackers Lamb Chops Currant Jelly Baked Potatoes Turnip Cubes White Sauce Pineapple Cream Cafe Noir - Mrs. Charles Simpson DINNER Split Pea Soup or Tomato Soup Roast Loin of Pork Mashed Potatoes Boiled Onions Apple Sauce French Fruit Salad French Dressing Strawberry Shortcake with Whipped Cream Mrs. P. J. Breen 44%. TAX EXEMPT From FIRST DAY OF EVERY MONTH Southbridge Savings Bank Resources $3,524,720 RELIABLE In judging a bank, always remember that capital and surplus give security to the depositor, by forming a fund that stands between the depositor and possible shrinkage in the securities of the bank. We zealously guard the welfare of our patrons and gladly offer our facilities for service. Southbridge National Bank Established 1836 Capital - - - - - - - $100,000 Surplus - - - - - - . . . $349,000 Deposits - - - - - - . $2,666,684 (130) EDWARDS COMPANY DEPARTMENT STORE Southbridge, Mass. HOOSIER SAVES STEPS SAVES WORK SAVES WORRY This is the great- est of all kitchen conveniences — built to last a life-time and to make your work easier every day. Investigate our $1 Club Plan offer. Cultivate the habit of visiting our store frequently, not necessarily to purchase, but to see the lovely new things, so as to keep abreast of the styles. Accept this as a standing invitation to come as often as you please. Our salespeople will cheerfully show and explain the merits of whatever may interest you. (131) DEXTER KNIVES Compliments of Worcester Friend º (133) º KODAKS CIGARS FULL LINE CHRISTMAS GREETING CARDS The E. F. Dakin Co. Confectionery Stationery Frank J. Serletto Charles S. Shearer | Motor Supply Co. Automobile Supplies Kelly-Springfield Tires Keep smiling with Kelly 31% Central Street Dufault & Co. CLOTHING, HATS AND FURNISHINGS 16 Hamilton Street Joseph E. Benoit MEATS, FISH AND GROCERIES Telephone Connection (141) º ill-in nº-ºn-ºn-º-º-º-º-º-º-º-º-º-º-º: Compliments of SILK BROS. GOODWIN BROS. IADIES” AND GENTS’ CLOTHING Agent for Hart, Schaffner & Marx Clothing Tel. 4661 118-120 Main St. Southbridge, Mass. Everything for Home Bottling —and— Storage A. H. DUBEY 12–14 Crane Street COZY NOOK ICE CREAM AND CONFECTIONERY ALL KINDS OF FRUITS AND VEGETABLES in their season We also serve buffet lunch Cor. 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