º - T. - A Cheerful Housekeeper you will find in he lon. where the weekly wash is sent to the Hill Top Laundry, because she has the time and health for more important and agreeable duties. Washing is harder work than any woman should do, even with a machine to help. Our Rough Dry Service means all the wash- ing and drying and most of the ironing, only a few lighter pieces for you to finish. Special Departments Blankets Rugs Curtains Quiſts Auto Robes Pillows Mirbach Hill Top Laundry 509 POND STREET Down Town Office 431 SOUTH CLINTON STREET | VVONMAN! enthroned by your visions elate In temples of learning and chambers of state, Politician, or lawyer, or doctor so wise, Go bottle your tears and pickle your sighs; For descend you must to every-day life And enter the ranks of the housekeepers' strife. You may settle, like Darwin, the monkey's sad fate, You may settle all questions of kingdom or state; But no art of persuasion, witty or wise, VVill settle the coffee or make the bread rise. No doctrines or creeds since eating began VVere known to regale a right hungry man; Your doctrines, affinities, destinies dim,_ Even total depravity's nothing to him. A judge's decision may turn in a dish; Or a doctor's prescription be found in a fish; Great thoughts gleam in gravy, and nations are tossed On billows of soup, and finally lost. Then do not rebel, but with good common sense, Submit to the stomach's omnipotence; Like the ghost of poor Banquo, you always must meet That unsettled old question, "Oh, what shall we eat?" And another close follows, -"Oh, what shall we cook?” That question is answered in this little book. B(U)Y ONE OF THEM. º P REFACE The Ladies of the Agoman Class of South Pres- byterian church take pleasure in presenting to their friends this book, which we feel confident will be of real help to every housekeeper. We wish to take this opportunity to thank those who have kindly contributed recipes and those furnishing advertise- ments, thereby making this book possible. MRS. OLIVER S. CANE MRS, COLON BROOKS MRS, HERBERT W. OSBORN COMMITTEE VVHAT COOKING NMEANS Cooking means the patience of Job and the persist- ence of the Pilgrim fathers. It means the endurance, the long suffering and martyrdom of Joan of Arc. It means the steaming and the Stewing, the baking and broiling, thrice daily. Springs, summers, autumns and winters, year after year, decade after decade. It means perspiration, desperation and resignation. It means a crown and a harp. A clear title to an estate in heaven. º Breads "To make the staff of life, both light and well, Inquire within, this oracle will tell. BOSTON BROWN BREAD One cup corn meal, I cup rye meal, I cup flour, V4 cup molasses, 1 teaspoon salt, I teaspoon soda. Mix soft with sour milk. Steam 3 hours. Mrs. C. H. Brooks. JOHNNY CAKE One cup corn meal, 2 cups flour, V4 cup sugar, I teaspoon salt, I egg, I cup sour milk, l even teaspoon soda, V4 cup melted butter (added last). Beat well. Mrs. F. C. Potter. NUT BREAD One-half cup sugar, 3 cups flour (sift four times), 3 rounded teaspoons baking powder, 134 cups milk, l beaten egg, I cup nut meats, salt. Let rise % hour and bake in slow oven. Mrs. W. S. Orr. GRAHAM BREAD One-half cup molasses, I cup white flour, 2 cups graham flour, 1 cup raisins and nuts, I cup sweet milk, l cup sour milk, l teaspoon salt, 1 teaspoon soda, | teaspoon baking powder. Mix wet ingredients, flour and bake 34 hour in moderate oven. - Mrs. Mason Barney. ENGLISH FRUIT BREAD One and one-fourth quarts potato water, 2 yeast cakes (mix), 4 cup butter, 4 lbs, flour more or less according to quality of flour used. One tablespoon salt, | teaspoon cinnamon, 1 cup granulated sugar. Mix cinnamon, salt, sugar and flour, add raisins and proceed as with other bread. Dough firm as other bread, not stiff and hard. Mrs. G. A. Hovey. BOSTON BROWN BREAD Two and one-half cups graham flour, V4 cup corn meal, I cup wheat flour, mix together, V4 cup molasses, 2 cups buttermilk or sweet milk, mix together and combine with flour, I teaspoon soda, I teaspoon salt, put in two one pound coffee cans, cover and steam for three hours, then bake for V3 hour. Mrs. G. A. Hovey. BROWN BREAD Two cups graham flour, l cup wheat flour, 2 cups sour milk, V4 cup mo- lasses, 1 teaspoon soda, l teaspoon salt. Bake in moderate oven about 1 hour. Mrs. Leonard Moore. 5 10 AGOMAN CLASS COOK BOOK - •º-o-o-o-o-o-o-o-o-º-o-o-º-o-º-o-o-o-o-o-o-o-o-o-o-º-o-o-o-o- M0ST COMPLETE FAMILY WALET SERVICE IN SWRAGUSE spºtººoº. 118 EAST JEFFERSON STREET TELEPHONE 2-1654 SHOWER CoMPLETE DRESSING CiR cle OF SERVICE |N LADES' AND MEN'S WEARING APPAREL It is just as essential to have reliable WALET-SERVICE as it is to have good recipes for cooking to obtain the best results. OLIVER ‘‘DICK” CANE t- AGOMAN CLASS COOK BOOK 13 DELICATE CAKE One cup sugar, V4 cup sweet milk, 2 cups flour, V4 cup butter, 1 teaspoon flavoring, 2 teaspoons baking powder, whites of 3 eggs beaten stiff. Cream sugar and butter together until white. Add milk and flavoring. Sift baking powder through flour 3 times and add flour gradually. Lastly, fold in beaten whites of eggs and bake in square tin in moderate oven. Eva G. Clarke. BOSS SPONGE CAKE Two eggs, I cup sugar, l cup flour, I teaspoon baking powder, 6 tablespoons boiling water, add last, lemon or vanilla. Mrs. Larums. FRUIT CAKE One cup butter, 2 cups brown sugar, I cup New Orleans molasses, 1 cup sweet milk, 3 eggs, 5 cups flour, l teaspoon soda, 2 teaspoons cream tartar, 1 tablespoon cinnamon, I tablespoon nutmeg. Any desired fruit. Mrs. Leo Englander. POUND CAKE - One and one-half cups flour, 1% cups sugar, I cup (scant) butter, I cup or 6 eggs, V4 teaspoon baking powder, pinch salt, V4 teaspoon nutmeg, also citron. Beat whites, drop in yolks, beat, add half of sugar, beat. Cream half of butter and sugar. Combine and add flour. Mathilde A. Hoyt. CHO.COLATE CAKE One cup sugar, I heaping tablespoon butter, 5 heaping teaspoons cocoa, 4 cup sour milk, V4 cup boiling water. Put 9% teaspoon soda in water; I tea- spoon baking powder, Walkers vanilla. FILLING FOR CAKE Two squares chocolate melted, 94 cup granulated sugar, I heaping table- spoon corn starch mixed with sugar, l cup coffee, boil until thick, add a little butter and vanilla. Mrs. Metzger. BUTTER CAKE Two cups molasses, I cup sour milk, V4 cup shortening, I tablespoon soda, little baking powder, 4 cups and 2 tablespoons of flour sifted. - FILLING—One-half cup butter, V4 cup brown sugar, V4 cup cold water, yolk of egg, 2 heaping tablespoons flour, pinch of salt and flavoring. Blend butter, sugar and flour before adding water. Cook until thick. Mrs. George Curry. LAYER FRUIT CAKE One-half cup molasses, I cup brown sugar, 96 cup butter, 2 egg yolks, 1 cup Seeded raisins, nutmeg, cinnamon and cloves, 1 teaspoon soda, I cup sour milk 2 cups flour. Use the whites of 2 eggs for boiled frosting. Mrs. George Cooper. WHITE CAKE (Good) One and one-half cups sugar, V4 cup butter, V4 cup sweet milk, 2 cups flour, 2 teaspoons baking powder. Whites of 3 eggs beaten stiff and worked in gently last thing. - Mrs. Bundy. AGOMAN CLASS COOK BOOK 15 DOMICON CAKE Two squares chocolate (2 oz.), 9% cup boiling water, V4 cup butter, 1 cup sugar, I cup flour, l egg, 34 teaspoon soda, V4 cup sour milk. Mix in order given. Boiling water melts chocolate and butter. Beat well. Mrs. Warren K. Bull. FUDGE CAKE One-half cup butter, I cup sugar, V4 cup sweet milk, 1% cup flour, 2 eggs, 2 oz. chocolate or 3 heaping tablespoons cocoa, I teaspoon vanilla, 2% teaspoons baking powder. Cream butter and sugar then add the well-beaten yolks of eggs, then whites beaten stiff. Stir in the milk and flour in which baking powder has been added. Add chocolate or cocoa. Helen E. Pomeroy. SPONGE MOLASSES CAKE One-half cup butter and lard, I cup sugar, V4 cup molasses, 2 eggs, 1 tea- spoon cinnamon, I teaspoon ginger, 3 cups Presto prepared flour, 34 cup boiling water. Bake in slow oven 20 minutes. Mrs. H. D. VanDerveer. SOUR MILK CAKE One cup sugar, V4 cup shortening, l egg, 1 cup sour milk, l teaspoon soda, 2 cups flour, 2 teaspoons baking powder. Salt and flavoring to taste, (add spices, cocoa or melted chocolate). Mrs. Peacock. CHO.COLATE LOAF CAKE One-fourth cake chocolate, 93 cup butter (melted together), I cup sugar, | egg, I cup sour milk, l teaspoon soda, 1% cups flour, vanilla and salt to taste. Mrs. Fred C. Potter. FEATHER CAKE Four tablespoons butter, I cup sugar, 1% cups sifted pastry flour, 2 eggs, 2% teaspoons baking powder, V4 cup milk, almond flavoring to taste. Measure 1% cups of sifted flour, add baking powder and sift several times, cream butter, add sugar gradually. Combine beaten yolks with milk. To butter and sugar mixture add milk and egg mixture, alternate with flour until all are mixed to- gether. Then add flavoring and the well beaten whites of eggs. Bake in shal- low pan or as a layer cake. Use moderate oven. Mrs. E. S. Strong. MINNEHAHA. LAYER CARE One cup sugar, butter size of egg, 2 cups flour, 2 teaspoons cream tartar, | teaspoon baking soda, cup milk, yolks of 2 eggs. Put together in order given and stir well. Makes three large layers. Mrs. A. A. Griffith. SPICE CAKE Boil together for three minutes, I cup brown sugar, I cup water, Vá cup lard, I cup seeded raisins. A teaspoon nutmeg and I teaspoon cinnamon. When thoroughly cooled, add 2 cups flour sifted with 4 teaspoon each of baking powder, soda and salt. Bake in moderate oven 35 minutes. One half cup walnut meats may be added if desired. Mrs. H. A. Cronºmiller. AGOMAN CLASS COOK BOOK 17 APPLE SAUCE CAKE One-half cup sugar, V4 cup lard, V4 cup molasses, 1% cups sour apple sauce, | teaspoon soda mixed with apple sauce, 9% cup sour milk, 4 teaspoon each cloves, nutmeg and cinnamon, 1% cups flour. Mrs. Moore. FILLING FOR COCOA CAKE One cup sugar, I cup boiling water, large tablespoon butter, 3 teaspoons cocoa, l large tablespoon corn starch, vanilla. Boil until thick. CAKE–yolk of egg, V4 cup milk, V4 cup cocoa (boil until thick) and cool, add l tablespoon butter, V4 cup sweet milk, l teaspoon Soda, 1 cup sugar, 2 cups sifted flour. Mrs. Harley Brigden. ORANGE CAKE One-half cup butter, 2 cups sugar, 3 cups flour, 1 cup sweet milk, 2 eggs, 2 teaspoons baking powder, juice of 1 orange. Mrs. Sharpe. SPONGE CAKE One cup sugar, 2 eggs, V4 cup hot milk, l cup flour, l teaspoon baking powder, salt and flavoring to taste. Mrs. C. M. Hoskins. CUSTARD CAKE Three eggs, I cup sugar, 1 cup flour, 2% teaspoons baking powder. FILLING—One cup milk, 34 cup sugar, I tablespoon butter. When nearly boiling add 3 teaspoons corn starch dissolved in milk, l egg. Stir until it boils. When cool, add Walkers vanilla. Mrs. Dexter. SPONGE CAKE One cup sugar, 3 eggs beaten separately, 36 cup hot water, 1 cup flour, 1% teaspoon baking powder, V4 teaspoon salt, vanilla. Beat yolks until thick, add % cup sugar, beat, add 4 cup sugar, beat again, add hot water, and last stiffly beaten whites of eggs. Add flour, baking powder, butter and vanilla. Bake in moderate oven 45 minutes. Mrs. L. E. Patchett. MILK SPONGE CAKE One cup sugar, I cup flour, 2 eggs, scant V4 cup milk, l teaspoon baking powder, vanilla. Whip whites, add yolks, whip, add sugar, whip, add hot milk, then fold in flour. Bake rather slowly. R. H. H. WHITE LOAF CAKE Whites of 4 eggs, 2 cup butter, 2 cups sugar, l cup sweet milk, 3 cups flour, l teaspoon cream tartar, V4 teaspoon soda, or 2 teaspoons baking powder, flavor. Mrs. Clara Williams. COLD WATER SPONGE CAKE Yolks of 3 eggs, 6 tablespoons cold water, 1% cups sugar, 1% cups flour, 1% teaspoons baking powder, salt, vanilla, whites of 3 eggs beaten stiff and folded in last. Mrs. W. H. Porter. 18 AGOMAN CLASS COOK BOOK - DATE CAKE One-half pound dates (stone and cut fine), 1 cup boiling water (let cool), 1 teaspoon soda, 1 cup sugar, 2 tablespoons lard, I teaspoon vanilla, 1% cups flour, salt. Mrs. C. A. Mackay. CHO.COLATE CAKE Two cups sugar, V4 cup butter (scant), 2 eggs, V3 cup Baker's chocolate, 9% cup boiling water, 2 cups flour, I scant teaspoon soda, teaspoon vanilla, 9% cup Sour milk. Mrs. C. A. Mackay. WHITE CAKE - One cup butter, 1 cup sugar, V4 cup sweet milk, 1% cups flour, I teaspoon baking powder, whites of 3 eggs, flavor. This for three layer cake. Mrs. Clara Williams. ENGLISH FRUIT CAKE One cup brown sugar, I cup butter, 2 eggs well beaten, l cup strong coffee, 1 cup molasses, 4 teaspoon nutmeg, I teaspoon cloves, I teaspoon cinnamon, % pound citron, 1 pound currants, 1 pound seeded raisins, I level teaspoon soda sifted in 3 heaping cups of flour to be added last. Beat well and bake slowly 1% hours. Mrs. Chadwick. CHO.COLATE CAKE (Without Eggs) One cup sugar, 4 tablespoons melted butter, 1 cup sour milk, l scant tea- spoon Soda, 134 cups flour, V4 cup cocoa, V4 teaspoon vanilla. Addie C. Dickinson. - CARAMEL CAKE One-half cup butter (scant), 2 eggs, 1 cup sugar, 2 tablespoons molasses, I Cup sour milk, l teaspoon soda, teaspoon baking powder, 2 cups flour, I cup chopped dates. Mrs. R. B. VanDusen. NUT CAKES One cup sugar, V4 cup butter, 2 eggs, I cup sweet milk, salt, vanilla, I cup nuts chopped fine, 2 cups flour, 2 teaspoons baking powder. - - Mrs. L. E. Patchett. SOUR MILK CHO.COLATE CAKE Cream together 4 cup butter and 1 cup sugar, add 1 beaten egg, 2 squares melted chocolate. Sift together 1 teaspoon salt, 34 teaspoon soda, 2 cups pastry flour, I teaspoon baking powder. Add alternately to the mixture with 1 cup of Sour milk. Add last | teaspoon vanilla. Bake in loaf 45 minutes. Jennie E. Norton. ORANGE CAKE One cup sugar, butter size of an egg, 2 eggs, V4 cup milk, teaspoon baking powder, rind of orange grated and add a little juice, I cup flour. - Edna M. Richardson. AGOMAN CLASS COOK BOOK 19 SPONGE CAKE Four eggs, beat whites, and yolks separately, 3 tablespoons cold water, 2 tablespoons corn starch, fill cup with flour, I teaspoon baking powder. Mrs. Larums. COCOA CAKE One cup sugar, V4 cup cocoa, 4 tablespoons butter, I cup sour milk, 1 tea- spoon soda, 1% cups flour, salt and vanilla. Mrs. Louis F. Filler. CAKE FILLINGS OR ICINGS COCOA ICING—Three small cups confectioners' sugar, sifted with 2 table- spoons cocoa, 2 tablespoons butter mixed in by hand. Moisten with 4 table- spoons coffee, flavor with vanilla and melt all together over a tea kettle or basin of boiling water. No further cooking is needed. NUT FILLING—Two cups sugar, I cup sour cream, 1 cup chopped nuts. Simmer all together until it looks clear, then beat until partly cool and spread between layers. MAPLE FILLING AND ICING—Two cups brown sugar, 3% cup milk, a little salt; cook until it forms very soft lump when dropped into cold water. Add 1 teaspoon butter and the same of maple flavoring, or vanilla. Beat until partly cool; when it seems creamy, spread quickly between layers and on top of cake. Mrs. C. M. Sharpe. SOUR CREAM FROSTING - One cup chopped hickory nuts or walnut meats, 1% cups sugar, I cup sour cream. Cook until it begins to hair, then add to beaten white of 1 egg. Mrs. A. D. Huey. MOCHA ICING One and one-half tablespoons butter, 1% cups confectioner's sugar, 1% table- spoons cocoa, 3 tablespoons strong coffee, V4 teaspoon salt. Cream butter and sugar, add cocoa, coffee and salt, and stir until Smooth. If too dry, add a little more coffee. If too moist, add a little more sugar. Addie C. Dickinson. FROSTING Two squares Baker's Chocolate, I tablespoon butter, melt together, add enough confectioner's sugar and hot water to spread, 1 pinch salt, I tablespoon SWeet Cream. - Mrs. F. A. B. COCOA FROSTING Three-fourths cup sugar, 1% tablespoons corn starch, I tablespoon butter, 2 tablespoons cocoa, V4 cup cold water, mix together and add 1 cup hot water, cook in double boiler until thick. - Mrs. L. F. Filler. HOT MILK CAKE Two eggs, separated, put yolks in cake bowl, beat throughly then add: 1 cup sugar, then beaten whites, 1 cup flour, 1 round teaspoon baking powder, % teaspoon salt, put all through sieve. Last of all 4 cup boiling milk, flavor to taste. This makes | loaf or two layers. Bake in a moderate oven about 25 minutes. Miss Bessie Calthrop. 20 AGOMAN CLASS COOK BOOK ALMOND SNAPS One cup granulated sugar, V4 cup lard, 4 cup sour milk, V4 teaspoon soda, 1 teaspoon almond extract, flour enough to roll out thin. Sprinkle sugar over top before cutting out and bake in quick oven. Mrs. Alice Cole Tibbitts. FRIED CAKES One cup sugar, l egg, V4 cup lard melted, 1 cup milk, l cup mashed potato, % teaspoon nutmeg, 1 teaspoon salt, 2 teaspoons cream tartar, and 1 teaspoon soda in the milk. Enough flour to roll stiff. - - Mrs. Alice Cole Tibbitts. RAISIN MACAROONS One cup brown sugar, 34 cup shortening, 2 eggs, 2 cups oatmeal, I cup rais- ins, 4 teaspoon salt, 2 teaspoons cinnamon, 34 teaspoon baking powder, V4 cup flour. Cream shortening and sugar, add eggs, then oatmeal, flour, salt and cinnamon, chopped raisins and baking powder. Drop from spoon on greased pans. Bake in hot oven. Mrs. Geo. W. Cooper. ONE-EGG SUGAR COOKIES One cup sugar, V4 cup melted butter, l egg, I cup sour milk, l teaspoon soda, pinch salt, teaspon vanilla. Mix sugar, butter and egg and salt, add sour milk with soda. Add flour enough to make a soft dough. Put in cool place over night. In morning drop cookies from spoon on floured tin, bake in hot oven. Use raisin on top, drop small piece jelly in center of each, or nut meat - Mrs. E. B. Curry. ROCKS One and one-half cups brown sugar, V4 cup butter, l cup raisins, 1 cup chopped nuts, 3 cups pastry flour, V4 cup warm water, 3 eggs beaten separately, I scant teaspoon soda, 1 teaspoon cinnamon and 1 teaspoon allspice. Drop from spoon. Mrs. W. R. Olds. SUGAR COOKIES One and one-half cups sugar, 1 cup shortening, I egg, V4 cup sweet milk, | teaspoon Soda, 1 teaspoon baking powder, salt and vanilla, mix soft with flour and bake in medium oven. Mrs. A. O. Tennant. MOLASSES COOKIES Three-fourths cup sugar, 1 cup butter, 3 eggs, 1% cups molasses, 3 teaspoons soda dissolved in a little water, 1 teaspoon ginger, 2 teaspoons cinnamon. Mix soft and roll out or drop them. Mrs. W. VanDusen. DOUGHNUTS One egg, 1 cup sugar, 2 tablespoons melted butter, 1 pint sweet milk, 5 tablespoons (level) baking powder. Stir stiff with flour. Add salt and nut- meg. Mrs. R. B. Foote. AGOMAN CLASS COOK BOOK 27 GRAHAM COOKIES One cup sugar, V4 cup butter, l egg, 5 tablespoons sweet milk, V4 teaspoon soda, salt and nutmeg flavoring. Mix hard and roll thin. Mrs. W. W. Plumb. GINGER COOKIES (That Snap) One cup brown sugar, 2 cups New Orleans molasses (better), 20 table- spoons melted shortening (lard or drippings), 2 teaspoons soda in 6 tablespoons boiling water, 2 teaspoons alum in 6 tablespoons boiling water, 2 teaspoons ginger in 6 tablespoons boiling water, 2 teaspoons cinnamon, 1 teaspoon salt. Mix soft as you can, roll thin. Mrs. Hovey. | G=E=E=E== Roasters of all Kinds LISK IMPERIALS-dark enamel ware, made like all the Lisk Ware, up to quality, not down to price. $2.75–$5.50 LISK TURQUOISE ROASTERS–The blue and white enamel ware with which all housewives are familiar. Lasts for years, - $3.50–$6.25 D LISK ONYX ROASTERS–A Service- |- able dark brown enamel $2.75 LISK STEEL ROASTERS $1.75 | ALUMINUM ROASTERS $ 98–$7.15 Light, long wearing roasters, popular everywhere. Easy to clean and handle, with a long-lived guarantee. GRISWOLD CAST-IRON BASTERS –These are new and very popular articles of kitchen ware. The cast iron, by actual test, saves II ounces of meat in a 5-pound roast, keeping the steam and flavor inside, and cooks a brown yet juicy roast, $3, $3.50 and $4.00 l If it’s Hardware, we have it. | BurhansC& Black, Inc. - i 136 N. SALINA ST. [=|[=IEEEEE Candies "My Phillis in a cap and gown, Is fair as any maid in town, But, Oh, I hold a jealous grudge, 'Gainst him who sees her stirring judge. STUFFED DATES Make a cut the whole length of dates and remove the stones from them. Fill cavities with English walnuts, blanched almonds, peanuts, peanut butter or well-flavored fondant, and shape in the original form. Roll in powdered sugar, and you have a wholesome and delicious candy. Mrs. C. M. Sharpe. CHO.COLATE CARAMELS One cup golden syrup, V4 cup grated chocolate, 1 cup brown sugar, I table- spoon glycerine, 1 ounce butter, 1 cup milk. Boil all the ingredients together, stirring briskly all the time. Add the glycerine, and again boil quickly for a few minutes. Remove pan from the fire and stir in the chocolate. Boil again to 250° F., and pour into well-oiled tins. When cold, mark and cut into Squares. BUTTERSCOTCH One pound loaf sugar, l cup butter, 1 cup milk, l pinch cream tartar. Melt the sugar in the pan with the milk, then stir in the cream tartar, and the butter a piece at a time. Boil until it thickens, 295° F. This temperature gives a brittle butterscotch. If desired softer, use lower temperature (but not lower than 245° F.), depending upon consistency wanted. Pour onto oiled tins and mark in squares when cool. When cool, break in pieces and wrap in oiled paper. PEANUT BRITTLE One cup sugar, I cup roasted peanuts. Cook the sugar in an iron pan, stir- ring constantly until a light brown syrup is formed. Quickly stir in the pea- nuts, and pour at once onto buttered tins, and cut into squares before entirely cold. MOLASSES CANDY - Two cups molasses, 1 cup sugar, butter size of walnut. Boil until it hard- ens in water. Add / cup, nut meats, a pinch of soda and pour into buttered pan. Mrs. T. J. Waldorf. POPCORN BALLS One cup molasses, 1 cup sugar, I tablespoon vinegar, I tablespoon butter. Boil until it forms a soft ball when dropped in cold water. Take from fire, add pinch of soda. Pour over popcorn and form into balls. Mrs. Harley Brigden. 29 Fudge FUDGE Three cups sugar, I cup milk, 4 or 5 tablespoons cocoa or 2 ounces unsweet- ened chocolate, I tablespoon butter, I teaspoon Walkers vanilla extract. Put sugar, milk and cocoa or chocolate in saucepan, stir and boil until it makes soft ball when tested in cold water; take from fire, add butter and vanilla, cool and stir until creamy, Pour on buttered plates and cut in squares. Mrs. Margaret Brandt. CHO.COLATE FUDGE Two cups sugar, I cup milk, 2 tablespoons butter, 2 squares chocolate, tablespoon Karo Syrup. Boil until it forms a soft ball when dropped in water. Let cool before beating. Add vanilla and nut meats, beat and when it hardens around edge of pan, pour in buttered pan. Will keep soft indefinitely if kept in covered tin box. Mrs. O. S. Came. - PEANUT BUTTER FUDGE Two cups brown sugar, l cup granulated sugar, 3% cup milk. Boil same as fudge. Remove from fire. Add pinch of salt, I cup peanut butter and flavor- ing Beat until thick enough to put in buttered tins. BEAUTIFULLY DELICIOUS DESSERTS W. & H. Walker, Inc. You Can Make Them Too, With 414 Bastable Building Syracuse, N. Y. 0x=Team There is one sure way Gelatine of always having good pastry. Use Walker’s Double Strength Vanilla. Walker's man will supply you every six weeks. Save your orders for No Soaking, No Cooking, A Syracuse Product Instantaneous–Easy To Prepare his call. Absolutely Pure Ask Your Grocer He Knows G. W. HARRIS, Syracuse Branch Manager 31 *- -*. Fish - "From ocean and lake, from river and brook, We swim to thy bidding, Oh, capable cook!” SALMON CROQUETTES One can salmon, l egg, parsley to taste, 4 cup flour. Take out bones, flake fish, chop parsley fine, add egg, flour, little salt and pepper. Roll into shape and place in cool place for 1 hour before frying. Roll in bread crumbs, then into egg, then into bread crumbs. Fry in deep fat. Mrs. Glen Brown. BOILED HALIBUT Tie fish up closely in cheesecloth. Cook in boiling salted water 30 or 40 minutes. For piece weighing 3 lbs., pour over the following sauce; Boil 3 eggs 20 minutes, and prepare a drawn butter sauce with butter and flour and boiling water. Use eggs for garnishing. Mrs. Harley Brigden. CODFISH BALLS Two cups mashed potatoes, I teaspoon butter, 1% cups codfish minced fine, | beaten egg. Drop mixture by spoonfuls into hot lard. PIGS IN BLANKET Season the oysters with pepper and salt. Wrap each in a very thin slice of bacon and fasten with toothpicks. Have frying pan very hot and cook just long enough to crisp bacon. Serve hot on small pieces of toast. FRIED FISH Dredge fish with flour, sprinkle with salt and pepper. Dip in beaten egg and then in cracker crumbs. Fry in hot lard. Serve with slices of lemon. W. R. J. - BAKED FISH Stuff with a crumb dressing and sew up. Lay strips of salt pork over it and sprinkle with salt and pepper, and bake in hot oven. Baste several times. FROG'S LEGS FRIED Skin well, cook for five minutes in salted water, then throw into cold water and drain, roll in flour and fry in hot fat. O. S. C. EGG SAUCE FOR FISH Two tablespoons butter, very hot, 3 tablespoons flour mixed with V4 tea- spoon salt and dash pepper, 1% cups hot water; add 1 teaspoon parsley, 1 tea- spoon capers, 2 hard boiled egg yolks, chopped whites cut in rings. O. S. C. TARTAR SAUCE One tablespoon vinegar, I teaspoon made mustard, I tablespoon each capers, parsley, gherkins clives, onion, all chopped fine. Add this to mayonnaise. Serve very cold. 35 AGOMAN CLASS COOK BOOK 47 HOUSEWIVES! Do You Know That the THERMATIC Fireless Cooker Robs Cooking of Its Drudgery 2 You can Cook, Stew, Bake and even Freeze Ice Cream and Ices in the THERMATIC –Cuts your fuel costs to a minimum. –Gives you plenty of time for pleasure and other work. —Preserves the nutritious juices of meat and makes all food better. Visit Our Electric Appliance Department and see the BIG THREE Syracuse EASY ROYAL. Walker Electric Electric Electric Washer Vacuum Dish Washer Cleaner –– All on Easy Terms If Desired — ALEX GRANT'S SONS 134–136 E. Genesee Street | 19 E. Washington Street SYRACUSE, NEW YORK x-r x- º: - AGOMAN CLASS COOK BOOK 5 | LEG OF LAMB Boil leg of lamb in small quantity of water and 2 small onions 2 hours. Place in baking pan, rub with melted butter and sift a little flour over the top. Add water in which meat was boiled and bake 1 hour. Mrs. F. D. Harvey. JELLIED CHICKEN OR VEAL Four pounds fowl put in 2 quarts cold water, 4 slices carrot, 1 small onion, 12 cloves, 2 stalks broken celery, V4 teaspoon peppercorns, I tablespoon salt. Bring quickly to boiling point and simmer until meat is done. Chop finely. Let stock simmer until reduced to 34 cup. Cool and remove fat. Soak l tea- spoon gelatine in 1 teaspoon cold water. Reheat stock and add gelatine. Add meat, celery, salt, lemon juice. Pack in mold and chill. Serve with lemon jelly. Mrs. A. A. Griffith. MEAT LOAF One pound steak, l egg yolk, l tablespoon parsley, 2 tablespoons bread crumbs, 2 tablespoons butter, 2 tablespoons vinegar, I teaspoon salt, I small onion. Serve with tomato sauce. Mrs. A. B. McClure. VEAL LOAF Three pounds lean veal, 9% pound raw ham, 3 eggs, well beaten, 3 crackers, rolled fine, 1 teaspoon salt, I teaspoon pepper, 3 tablespoons cream, 2 table- spoons water. Put veal and ham through meat chopper, add salt and pepper, cracker crumbs, well beaten eggs, cream and hot water. Mix all thoroughly. Put in baking dish, cover and bake 1 hour. Uncover, bake y% hour longer. Serve with tomato sauce. Mrs. Marjorie Brown. SPANISH RICE Four medium sized onions, fried. Add 1 pound hamburg steak, 1% cups cooked rice. Mix thoroughly. Add salt, pepper and heat. Butter baking dish and put in layer of meat, layer of tomatoes and repeat. Cover with bread crumbs and bake. Fayola M. Blanden. PAN SAUSAGE To every pound fresh pork, put through the grinder once, add 1 level tea- spoon black pepper, I level teaspoon powdered sage, 1 teaspoon salt. Mix and put through grinder again. Pack in crock. Keep in cool place. Mrs. Geo D. Galphin. YORKSHIRE PUDDING witH ROAST BEEF Two cups milk, 2 cups flour, V4 teaspoon salt, 4 eggs. Half this recipe will serve 6 people. Beat eggs, add flour and salt gradually, continue beating and add milk, and beat 5 minutes. Mixture should be perfectly smooth. One-half hour before meat is done, pour this mixture into dripping pan with meat, baste, turning pan if necessary that pudding may be golden brown throughout. Mrs. E. H. Baldwin. VEAL LOAF - Two pounds chopped lean veal, V4 pound salt pork chopped, 1 cup cracker crumbs, 3 beaten eggs, 1 teaspoon salt, few grains cayenne pepper, 1 teaspoon onion juice, I tablespoon lemon juice. Moisten with beef stock. Mrs. E. H. Baldwin. 58 AGOMAN CLASS COOK BOOK WHERE PRIDE IS PARDONABLE If you take pride in having, Husband or Father look “as young, as they feel,” suggest that they try having, their clothes made at HARPER'S. Without going to extremes, HARPER- BUILT clothes invariably ºive the wearer that brisk, “live wire” effect which at once distinguishes a man in the business ºroup or the social circle. HARPER-BUILTS are always well made and full value. Materials and tailoring, the most exclusive. Prices regular fellows can afford to pay. A. L. HARPER “‘Cailor to Regular Fellows” 122 BASTABLE, BUILDING SYRACUSE, N. Y. 8 6 AGOMAN CLASS COOK BOOK SYRACUSE'S GREATEST FOOD STORE Fancy Groceries—Fresh Vegetables—Prime Qual- ity Beef and Packing House Products. -------- F. M. MUNCY 114 West Jefferson St. | SYRACUSE. N. Y. ---------------------- --- -o-o-o-o-o-o-o-o-o-o-º- - 88 ACOMAN CLASS Cook BOOK CABBAGE COOKED WITH APPLES Two good sized apples, same quantity of onions. Fry in butter slowly. Have cabbage cut fine, mix all together, and pour on enough boiling water to cover. Cook 1 hour then add 2 tablespoons sugar, V4 to 34 cup vinegar, salt, and pepper to taste. Cook 1% hours. Mrs. Glenn S. Brown. RICE EN CASSEROLE One cup rice cooked in plenty of boiling water. Drain and add 2 egg yolks, 1 Snappy cheese, butter, cayenne and salt, 2 cup (or more) hot milk, stiffly beaten whites of 2 eggs. Bake in casserole 20 minutes. Mrs. C. N. Everson. SCALLOPED POTATOES Remove skin from boiled or steamed potatoes, cut in slices V4 inch thick, arrange in layers in buttered baking dish covering each with white sauce. Sprinkle top with buttered crumbs and bake about 20 minutes to V3 hour. ESCALLOPED CABBAGE Slice cabbage as for cold slaw. Cook in salted water until tender. Drain. Make a cream sauce, add cheese and pour over cabbage. Brown in oven. Or alternate cabbage, cheese, flour, salt, milk, etc., as for potatoes. Mrs. R. S. Harriman. - BOSTON BAKED BEANS One quart beans, 2 pound salt pork, VA teaspoon pepper, V4 teaspoon dry mustard, 2 tablespoons molasses. Wash and soak beans over night, put one- half into bean pot, wash salt pork, and place in center; add remainder of beans, salt, pepper, mustard, molasses and 4 cups cold water and cover. Put into slow oven and bake 8 hours, add more water if needed. Mrs. Margaret Brandt. VIENNA RICE Seven heaping tablespoons rice, 1 quart milk, cook until thick, add / tea- spoon salt. Let stand until cold, then take y% pint well beaten cream, 4 table- spoons granulated sugar, I teaspoon vanilla, scant cup raisins cut in pieces. Mix well and serve cold. POTATO ROSES Boil six large size potatoes in salted water, mash, add / cup hot milk and beat until light, whip in yolks of 2 eggs and drop mound on buttered sheet, using fork to shape in rose. Beat stiff the whites of 2 eggs, add pinch of salt. Drop | teaspoon on each mound, sprinkle with paprika and place in hot oven to brown. Served as a luncheon dish. Mrs. O. S. Cane. CASSEROLE OF RICE One and one-half cups of rice, I can tomato soup and V4 pound cheese. Boil rice in salt water, place layers of Soup, cheese and rice alternately in bak- ing dish and season to taste. Bake in moderate oven for about 20 minutes. - Mrs. A. L. Harper.